ES2155026B1 - FORMULATION AND PROCEDURE FOR OBTAINING A GARUM ROMANO TYPE SAUCE. - Google Patents

FORMULATION AND PROCEDURE FOR OBTAINING A GARUM ROMANO TYPE SAUCE.

Info

Publication number
ES2155026B1
ES2155026B1 ES009901101A ES9901101A ES2155026B1 ES 2155026 B1 ES2155026 B1 ES 2155026B1 ES 009901101 A ES009901101 A ES 009901101A ES 9901101 A ES9901101 A ES 9901101A ES 2155026 B1 ES2155026 B1 ES 2155026B1
Authority
ES
Spain
Prior art keywords
garum
formulation
procedure
obtaining
romano
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
Application number
ES009901101A
Other languages
Spanish (es)
Other versions
ES2155026A1 (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

Links

Landscapes

  • Enzymes And Modification Thereof (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Formulación y procedimiento de obtención de una salsa-condimento tipo Garum romano. Con la formulación y el procedimiento de obtención que se proponen se obtiene un producto que responde a las características propias del Garum que se fabricaba en Hispania y era consumido por los romanos, incorporado a las recetas culinarias conocidas de aquellos tiempos. Para ello se emplea un enzima proteolítico, que se añade a una mezcla de hígado de atún y piezas de caballa, y que permite obtener el producto final en 48 horas. El producto obtenido puede emplearse, en pequeñas cantidades, como condimento idóneo de muchos platos. No sólo tiene importancia culinaria sino también nutricional, porque aporta, entre otros nutrientes, ácidos grasos poliinsaturados omega-3, cuya ingesta es considerada como factor de prevención en enfermedades cardiovasculares.Formulation and procedure to obtain a Roman Garum-type condiment sauce. With the formulation and the procedure of obtaining that are proposed, a product is obtained that responds to the characteristics of the Garum that was manufactured in Hispania and was consumed by the Romans, incorporated into the known culinary recipes of those times. For this, a proteolytic enzyme is used, which is added to a mixture of tuna liver and mackerel pieces, and which allows the final product to be obtained in 48 hours. The product obtained can be used, in small quantities, as an ideal condiment for many dishes. Not only has culinary importance but also nutritional, because it provides, among other nutrients, omega-3 polyunsaturated fatty acids, whose intake is considered as a factor in cardiovascular disease prevention.

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 ES2155026A1 (en) 2001-04-16
ES2155026B1 true 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)

Family Cites Families (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
JPS5839510B2 (en) * 1981-07-09 1983-08-30 三栄化学工業株式会社 Quality improvement method for fish paste products
JPS59161319A (en) * 1983-03-04 1984-09-12 Nippon Bussan Kk Preparation of extract of fishes and shellfishes having pharmacological action
DE3378102D1 (en) * 1982-06-16 1988-11-03 Taiyo Fishery Co Ltd Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials
JPH0740898B2 (en) * 1992-05-12 1995-05-10 愛媛県 Manufacturing method of liquid seasoning using bioreactor
JPH1042828A (en) * 1996-07-31 1998-02-17 Mitsubishi Gas Chem Co Inc Production of fermented fish sauce

Also Published As

Publication number Publication date
ES2155026A1 (en) 2001-04-16

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