ES2142233A1 - Process for manufacturing agglutinated fillings for table olives and other products capable of being stuffed - Google Patents

Process for manufacturing agglutinated fillings for table olives and other products capable of being stuffed

Info

Publication number
ES2142233A1
ES2142233A1 ES009701421A ES9701421A ES2142233A1 ES 2142233 A1 ES2142233 A1 ES 2142233A1 ES 009701421 A ES009701421 A ES 009701421A ES 9701421 A ES9701421 A ES 9701421A ES 2142233 A1 ES2142233 A1 ES 2142233A1
Authority
ES
Spain
Prior art keywords
percentages
agglutinated
stuffed
fillings
manufacturing
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.)
Granted
Application number
ES009701421A
Other languages
Spanish (es)
Other versions
ES2142233B1 (en
Inventor
Balbuena Francisco J Velazquez
Ibanez Jesus Maria Bengoechea
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to ES009701421A priority Critical patent/ES2142233B1/en
Publication of ES2142233A1 publication Critical patent/ES2142233A1/en
Application granted granted Critical
Publication of ES2142233B1 publication Critical patent/ES2142233B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

It consists in mixing, during grinding, the specific starting product (pepper, lemon, orange, garlic, onion, capers, anchovy, tuna, salmon, hot pepper or almond), previously processed into the form of cremogenated, dehydrated or lyophylized (freeze-dried) substances, and in percentages of between 5% and 75%, with between 0.3% and 3% alginate and with between 0.10% and 3% of guar gum and also natural flavouring in percentages between 0.05% and 2%, and food colouring between 0.01% and 0.50%, adding water up to 100%, this producing an agglutinated filling produced in the form of a continuous strip, whilst, in the form of a mass for injection, in each case the percentages of the specific product are maintained, namely alginate, guar gum and natural flavouring, except for the food colouring, which is replaced by a greater percentage of water.
ES009701421A 1997-06-27 1997-06-27 MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED. Expired - Fee Related ES2142233B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES009701421A ES2142233B1 (en) 1997-06-27 1997-06-27 MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009701421A ES2142233B1 (en) 1997-06-27 1997-06-27 MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED.

Publications (2)

Publication Number Publication Date
ES2142233A1 true ES2142233A1 (en) 2000-04-01
ES2142233B1 ES2142233B1 (en) 2000-11-16

Family

ID=8299847

Family Applications (1)

Application Number Title Priority Date Filing Date
ES009701421A Expired - Fee Related ES2142233B1 (en) 1997-06-27 1997-06-27 MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED.

Country Status (1)

Country Link
ES (1) ES2142233B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7534185B2 (en) 2004-02-16 2009-05-19 Juan Ramon Goma Ayats Continually variable transmission
ES2414288A1 (en) * 2013-05-24 2013-07-18 Universidad de Córdoba Olive stuffing paste

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2009190A6 (en) * 1988-03-14 1989-09-01 Miguel Angel Palomo S A Edible heat-stable hydro-colloid mfr. for olive stuffing
ES2046138A1 (en) * 1992-07-06 1994-01-16 Cuadrado Aniceto Marin Anchovy filling prepn. for stuffing olives - by mixing lyophilised anchovy powder, sodium glutamate, guar gum, sodium alginate and water in liquidiser
ES2078881A1 (en) * 1994-05-20 1995-12-16 Alvarez Antonio F Munoz Process for producing a mass for stuffing olives

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2009190A6 (en) * 1988-03-14 1989-09-01 Miguel Angel Palomo S A Edible heat-stable hydro-colloid mfr. for olive stuffing
ES2046138A1 (en) * 1992-07-06 1994-01-16 Cuadrado Aniceto Marin Anchovy filling prepn. for stuffing olives - by mixing lyophilised anchovy powder, sodium glutamate, guar gum, sodium alginate and water in liquidiser
ES2078881A1 (en) * 1994-05-20 1995-12-16 Alvarez Antonio F Munoz Process for producing a mass for stuffing olives

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7534185B2 (en) 2004-02-16 2009-05-19 Juan Ramon Goma Ayats Continually variable transmission
ES2414288A1 (en) * 2013-05-24 2013-07-18 Universidad de Córdoba Olive stuffing paste
WO2014188048A1 (en) * 2013-05-24 2014-11-27 Universidad de Córdoba Olive stuffing paste

Also Published As

Publication number Publication date
ES2142233B1 (en) 2000-11-16

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