ES2142233B1 - MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED. - Google Patents
MANUFACTURING PROCEDURE OF AGGLUTINED FILLINGS FOR TABLE OLIVES AND OTHER PRODUCTS SUSCEPTIBLE TO BE FILLED.Info
- Publication number
- ES2142233B1 ES2142233B1 ES009701421A ES9701421A ES2142233B1 ES 2142233 B1 ES2142233 B1 ES 2142233B1 ES 009701421 A ES009701421 A ES 009701421A ES 9701421 A ES9701421 A ES 9701421A ES 2142233 B1 ES2142233 B1 ES 2142233B1
- Authority
- ES
- Spain
- Prior art keywords
- percentages
- fillings
- filled
- manufacturing procedure
- agglutined
- 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
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Procedimiento de fabricación de rellenos aglutinados para aceitunas de mesa y otros productos susceptibles de ser rellenados. Consiste en mezclar durante el molido el producto específico de partida (pimiento, limón, naranja, ajo, cebolla, alcaparras, anchoas, atún, salmón, pimiento picante o almendra), previamente procesado en forma de cremogenados, deshidratados o liofilizados, y en unos porcentajes comprendidos entre el 5% y el 75%, con entre el 0,3% y el 3% de alginato, y con entre el 0,10% y el 3% de goma guar, así como aroma natural en porcentajes entre el 0,05% y el 2%, y colorante alimentarlo entre el 0,01% y el 0,50%, completando con agua hasta llegar al 100%; obteniéndose un relleno aglutinado realizado en forma de banda continua, mientras que en forma de masa de inyectar se mantienen en cada caso los porcentajes del producto específico, alginato, goma guar y aroma natural, salvo el colorante alimentarlo, substituido por un mayor porcentaje de agua.Manufacturing procedure for agglutinated fillings for table olives and other products that can be filled. It consists of mixing during grinding the specific starting product (pepper, lemon, orange, garlic, onion, capers, anchovies, tuna, salmon, hot pepper or almond), previously processed in the form of creamy, dehydrated or lyophilized, and in some percentages between 5% and 75%, with between 0.3% and 3% of alginate, and with between 0.10% and 3% of guar gum, as well as natural aroma in percentages between 0 , 05% and 2%, and food coloring between 0.01% and 0.50%, completing with water until reaching 100%; obtaining an agglutinated filling made in the form of a continuous band, while in the form of an injection mass, the percentages of the specific product, alginate, guar gum and natural aroma are maintained in each case, except for the food coloring, replaced by a higher percentage of water .
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 ES2142233A1 (en) | 2000-04-01 |
| ES2142233B1 true 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) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL1717483T3 (en) | 2004-02-16 | 2009-02-27 | Ayats Juan Ramon Goma | Continuously variable transmission |
| ES2414288B2 (en) * | 2013-05-24 | 2014-02-19 | Universidad de Córdoba | Olives stuffing pasta |
Family Cites Families (3)
| 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 |
| ES2046138B1 (en) * | 1992-07-06 | 1994-09-01 | Cuadrado Aniceto Marin | PROCESS OF ELABORATION OF ANCHOVY MASSES FOR STUFFED WITH OLIVES. |
| ES2078881B1 (en) * | 1994-05-20 | 1996-08-16 | Alvarez Antonio F Munoz | PROCEDURE FOR ELABORATION OF OLIVE FILLING MASS. |
-
1997
- 1997-06-27 ES ES009701421A patent/ES2142233B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2142233A1 (en) | 2000-04-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20000401 Kind code of ref document: A1 Effective date: 20000401 |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20171004 |