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
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.
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)
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 |
-
1999
- 1999-05-21 ES ES009901101A patent/ES2155026B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
ES2155026A1 (en) | 2001-04-16 |
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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 |