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 additions

Info

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
Application number
ES9901101A
Other languages
Spanish (es)
Other versions
ES2155026B1 (en
Inventor
Gutierrez Jose Bello
Anchia Iciar Astiasaran
Apesteguia Yolanda Aquerreta
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.)
Conservas El Rey De Oros S L
Original Assignee
Conservas El Rey De Oros S L
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 Conservas El Rey De Oros S L filed Critical Conservas El Rey De Oros S L
Priority to ES009901101A priority Critical patent/ES2155026B1/en
Publication of ES2155026A1 publication Critical patent/ES2155026A1/en
Application granted granted Critical
Publication of ES2155026B1 publication Critical patent/ES2155026B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • 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.
ES009901101A 1999-05-21 1999-05-21 FORMULATION AND PROCEDURE FOR OBTAINING A GARUM ROMANO TYPE SAUCE. Expired - Fee Related ES2155026B1 (en)

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)

* Cited by examiner, † Cited by third party
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

Patent Citations (7)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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