ES2134134B1 - IMPROVEMENTS INTRODUCED IN THE MAIN PATENT NUM. 9401120, RELATIVE TO "PROCESS OF ELABORATION OF MASS OF FILLING OF OLIVES". - Google Patents
IMPROVEMENTS INTRODUCED IN THE MAIN PATENT NUM. 9401120, RELATIVE TO "PROCESS OF ELABORATION OF MASS OF FILLING OF OLIVES".Info
- Publication number
- ES2134134B1 ES2134134B1 ES009700757A ES9700757A ES2134134B1 ES 2134134 B1 ES2134134 B1 ES 2134134B1 ES 009700757 A ES009700757 A ES 009700757A ES 9700757 A ES9700757 A ES 9700757A ES 2134134 B1 ES2134134 B1 ES 2134134B1
- Authority
- ES
- Spain
- Prior art keywords
- filling
- components
- improvements introduced
- cheese
- incorporation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
Las mejoras introducidas en el procedimiento de elaboración de masa de relleno de aceitunas incluyen la incorporación de componentes mejorantes de la masa con anterioridad al triturado y agitado de la misma, tales como ácido cítrico, ácido láctico, proteínas y eventualmente saborizante, en proporciones variables entre 0 y 40%, así como la incorporación del componente de relleno a base de productos elegidos entre queso, queso y uva, ajo, diversos aliños, miel sola o mezclada con polen y/o jalea real, nuez, cebolla frita, berenjena, alcaparras, arroz cocinado, mariscos mejillones, rábanos, hierbabuena, hinojo, remolacha, jamón, menta, eucalipto, aguacate, piña, tomate con aliños, hígado de animales, fuet, caviar, cola, café, chocolate, componentes dulces y vinos de jerez, solos o combinados, y/u otras cuyas propiedades no interfieren con los restantes componentes, en proporciones variables entre 1 y 40%.The improvements introduced in the process of making olive filling dough include the incorporation of dough-improving components prior to crushing and stirring it, such as citric acid, lactic acid, proteins and eventually flavoring, in variable proportions between 0 and 40%, as well as the incorporation of the filling component based on products chosen from cheese, cheese and grapes, garlic, various dressings, honey alone or mixed with pollen and / or royal jelly, walnut, fried onion, eggplant, capers , cooked rice, seafood mussels, radishes, peppermint, fennel, beets, ham, mint, eucalyptus, avocado, pineapple, tomato with dressings, animal liver, fuet, caviar, cola, coffee, chocolate, sweet components and sherry wines, alone or in combination, and / or others whose properties do not interfere with the other components, in variable proportions between 1 and 40%.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES009700757A ES2134134B1 (en) | 1994-05-20 | 1997-04-09 | IMPROVEMENTS INTRODUCED IN THE MAIN PATENT NUM. 9401120, RELATIVE TO "PROCESS OF ELABORATION OF MASS OF FILLING OF OLIVES". |
| BR9801899-0A BR9801899A (en) | 1997-04-09 | 1998-04-07 | Preparation process of stuffing dough for olives. |
| EP98500086A EP0876766A2 (en) | 1997-04-09 | 1998-04-08 | A process to prepare olive filling mass |
| ARP980101620A AR012371A1 (en) | 1997-04-09 | 1998-04-08 | PROCEDURE FOR ELABORATION OF OLIVE FILLING MASS |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES09401120A ES2078881B1 (en) | 1994-05-20 | 1994-05-20 | PROCEDURE FOR ELABORATION OF OLIVE FILLING MASS. |
| ES009700757A ES2134134B1 (en) | 1994-05-20 | 1997-04-09 | IMPROVEMENTS INTRODUCED IN THE MAIN PATENT NUM. 9401120, RELATIVE TO "PROCESS OF ELABORATION OF MASS OF FILLING OF OLIVES". |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2134134A1 ES2134134A1 (en) | 1999-09-16 |
| ES2134134B1 true ES2134134B1 (en) | 2000-04-01 |
Family
ID=26154792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES009700757A Expired - Fee Related ES2134134B1 (en) | 1994-05-20 | 1997-04-09 | IMPROVEMENTS INTRODUCED IN THE MAIN PATENT NUM. 9401120, RELATIVE TO "PROCESS OF ELABORATION OF MASS OF FILLING OF OLIVES". |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2134134B1 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES448251A1 (en) * | 1976-05-26 | 1977-07-01 | Medina Garvey Aceitunas S A | Pimiento paste |
| ES2000012A6 (en) * | 1986-06-26 | 1987-08-01 | Racionalizacion Y Mecanizacion | Olive stuffing compsns. |
| ES2078881B1 (en) * | 1994-05-20 | 1996-08-16 | Alvarez Antonio F Munoz | PROCEDURE FOR ELABORATION OF OLIVE FILLING MASS. |
-
1997
- 1997-04-09 ES ES009700757A patent/ES2134134B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2134134A1 (en) | 1999-09-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 19990916 Kind code of ref document: A1 Effective date: 19990916 |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20110808 |