ES2155026A1 - Formulation for a garum romano sauce consists of a mixture of tunny fish liver and horse mackerel with proteolytic enzyme and other additions - Google Patents
Formulation for a garum romano sauce consists of a mixture of tunny fish liver and horse mackerel with proteolytic enzyme and other additionsInfo
- Publication number
- ES2155026A1 ES2155026A1 ES9901101A ES9901101A ES2155026A1 ES 2155026 A1 ES2155026 A1 ES 2155026A1 ES 9901101 A ES9901101 A ES 9901101A ES 9901101 A ES9901101 A ES 9901101A ES 2155026 A1 ES2155026 A1 ES 2155026A1
- Authority
- ES
- Spain
- Prior art keywords
- garum
- romano
- formulation
- mixture
- proteolytic enzyme
- 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
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Enzymes And Modification Thereof (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The formulation for a Garum Romano sauce comprises a proteolytic enzyme added to a mixture of tunny fish liver and horse mackerel. The process takes 48 hours and provides e.g. omega-3 polyunsaturated fatty acids in the product. The fatty acids help to prevent cardio-vascular diseases.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009901101A ES2155026B1 (en) | 1999-05-21 | 1999-05-21 | FORMULATION AND PROCEDURE FOR OBTAINING A GARUM ROMANO TYPE SAUCE. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009901101A ES2155026B1 (en) | 1999-05-21 | 1999-05-21 | FORMULATION AND PROCEDURE FOR OBTAINING A GARUM ROMANO TYPE SAUCE. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2155026A1 true ES2155026A1 (en) | 2001-04-16 |
ES2155026B1 ES2155026B1 (en) | 2002-08-16 |
Family
ID=8308508
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES009901101A Expired - Fee Related ES2155026B1 (en) | 1999-05-21 | 1999-05-21 | FORMULATION AND PROCEDURE FOR OBTAINING A GARUM ROMANO TYPE SAUCE. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2155026B1 (en) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3857966A (en) * | 1973-08-16 | 1974-12-31 | Gen Foods Corp | Process for bland, soluble protein |
JPS57155967A (en) * | 1981-03-20 | 1982-09-27 | Mitsubishi Gas Chem Co Inc | Hydrolysis of protein and enzyme therefor |
JPS589674A (en) * | 1981-07-09 | 1983-01-20 | San Ei Chem Ind Ltd | Quality modification of paste product of fish meat |
US4584197A (en) * | 1983-03-04 | 1986-04-22 | Nihon Bussan Kabushiki Kaisha | Process for preparation of fish and shellfish extracts having pharmaceutical functions |
US4759933A (en) * | 1982-06-16 | 1988-07-26 | Taiyo Fishery Co., Ltd. | Method for production of protein food products or protein food materials in paste state and method for the production of food products from these materials |
JPH05308922A (en) * | 1992-05-12 | 1993-11-22 | Ehime Pref Gov | Production of liquid seasoning by utilizing bioreactor |
JPH1042828A (en) * | 1996-07-31 | 1998-02-17 | Mitsubishi Gas Chem Co Inc | Production of fermented fish sauce |
-
1999
- 1999-05-21 ES ES009901101A patent/ES2155026B1/en not_active Expired - Fee Related
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3857966A (en) * | 1973-08-16 | 1974-12-31 | Gen Foods Corp | Process for bland, soluble protein |
JPS57155967A (en) * | 1981-03-20 | 1982-09-27 | Mitsubishi Gas Chem Co Inc | Hydrolysis of protein and enzyme therefor |
JPS589674A (en) * | 1981-07-09 | 1983-01-20 | San Ei Chem Ind Ltd | Quality modification of paste product of fish meat |
US4759933A (en) * | 1982-06-16 | 1988-07-26 | Taiyo Fishery Co., Ltd. | Method for production of protein food products or protein food materials in paste state and method for the production of food products from these materials |
US4584197A (en) * | 1983-03-04 | 1986-04-22 | Nihon Bussan Kabushiki Kaisha | Process for preparation of fish and shellfish extracts having pharmaceutical functions |
JPH05308922A (en) * | 1992-05-12 | 1993-11-22 | Ehime Pref Gov | Production of liquid seasoning by utilizing bioreactor |
JPH1042828A (en) * | 1996-07-31 | 1998-02-17 | Mitsubishi Gas Chem Co Inc | Production of fermented fish sauce |
Non-Patent Citations (4)
Title |
---|
CHAE, S. et al. Effects of Soy Sauce Koji and Commercial Proteolytic Enzyme on the Acceleration of Fish Sauce Production. Korean J. Food Sci. Technol., 1989. Vol. 21 (5) paginas 639-648. * |
OK, T. et al. Protease Formation by Two Moderately Halophilic Bacillus Strains Isolated from Fish Sauce. Nippon Shokuhin Kogyo Gakkaishi. 1982. Vol. 29 (10) paginas 618-622. * |
OOSHIRO, Z. et al. Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce. 1981. Mem. Fac. Fish., Kagoshima Univ. Vol. 30, paginas 383-394. * |
SURONO, I.S. y HOSONO, A. Chemical and Aerobic Bacterial Composition of "Terasi", a Traditional Fermented Product from Indonesia. J. Food Hyg. Soc. Japan. 1994. Vol. 35 (3) paginas 299-304. * |
Also Published As
Publication number | Publication date |
---|---|
ES2155026B1 (en) | 2002-08-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EC2A | Search report published |
Date of ref document: 20010416 Kind code of ref document: A1 Effective date: 20010416 |
|
FD1A | Patent lapsed |
Effective date: 20100311 |