ES2246700A1 - Vegetarian sausage paste comprises a mixture of non animal materials reproducing the traditional colour, flavour and texture - Google Patents

Abstract

The vegetarian sausage paste has reproduction of the flavour, colour and texture of the traditional sausage. Also claimed is a process making the paste. The process does not involve application of animal material in the paste.

Description

Vegetarian black pudding pate.

The present invention fits within the technical field of the food industry and, more specifically, of dietary food products and vegetarians specifically created to enhance and preserve the Health.

Background of the invention

As is known, traditional blood sausage proceeds basically of the pig, thus presenting a product that has great acceptance in our culture, mainly for its flavor, but that certain social sectors cannot afford for health problems, religious beliefs or preferences personal

The main problem posed by black pudding Animal meat at a nutritional level is that of its high content in cholesterol, therefore it is necessary to present a formula that, providing the same taste stimuli and an important content Nutritional, do not degenerate into counterproductive results for health of those people susceptible to said condition. To this The formula we are dealing with has finally been created.

Summary

Said invention, as indicated in its stated, refers to a food product of content and origin one hundred percent vegetable and natural (without any component of animal origin), of type pate or pasta, ideal to spread on any type of bread or to be used as food stuffing such as empanadas, empanadillas, creps, ravioli, etc; as well as the elaboration of it.

In the present product they have achieved the same taste, color and texture than the existing meat product known as black pudding. Therefore, this application is refers to "vegetarian black pudding".

The vegetarian blood sausage is constituted basically by soybeans, onions and condiments. This what it becomes an extremely interesting product for people that carry a vegetarian diet due to the high value Nutritional of its basic component: soy.

As is known, soy is a vegetable product with a high percentage of protein (36%), which converts to This vegetable is a primary ingredient for any diet Natural free of toxins.

Preferred embodiment of the invention

Preparation.- The percentages by weight of the Ingredients are: soybean seed from 0.1% to 55%, onion from 0.1% to 45% and 0.1 to 55% of condiments among which Found: red pepper powder, yeast extract, Pumpkin, sweet potato, oregano, onion, pepper, chili, basil, salt, thyme, etc. This mixture should be very well kneaded until Get a homogeneous paste.

It can also be prepared with a higher percentage high spicy seasoning, thus giving rise to one more product strong flavor that assumes a variety over the previous one. So same, adding a percentage of boiled rice from 0.1 to 0.35%; you get another variety from the previous one.

It is extremely suitable to be produced with A modern industrial system.

Using conventional mixers proceed to mix the ingredients at room temperature for 15/20 minutes and using an automatic system for packaging vacuum aseptic this product can be manufactured in very large quantities big.

The elaboration of vegetarian black pudding pate It comprises the following phases or stages: selection of Ingredients, crushed, boiled, sauteed, mixed, homogenized and vacuum packed.

Conservation:

It can be kept in a refrigerator, packaged at empty for more than thirty days.

Claims (8)

1. Vegetarian black pudding pate characterized in that the product takes the form of a paste or pâté, whose taste, texture and appearance resemble that of meat sausage and basically consisting of a mixture of soy, onion and condiments. 2. Vegetarian blood sausage pate according to the preceding claim, characterized in that the product is composed of soybeans in a weight percentage comprised between 0.1% to 55%, onion in a weight percentage of 0.1% to 45%, and condiments in a weight percentage of 0.1% to 55%. 3. Vegetarian black pudding according to the preceding claim, characterized in that the product is composed of soy in a weight percentage of 0.1% to 35%, onion in a weight percentage of 0.1% to 20% and seasonings in a weight percentage of 0.1% to 25%. 4. Vegetarian black pudding pate according to any of the preceding claims, characterized in that one or more of the following list is used as condiments: red pepper powder, yeast extract, oregano, onion, squash, sweet potato, pepper, chili, basil, salt and thyme 5. Vegetarian black pudding pate according to the preceding claim, characterized in that as condiments are used: red pepper powder, chili and thyme. 6. Vegetarian blood sausage pate according to the preceding claims, characterized in that using a higher percentage of spicy seasonings another stronger flavor version is achieved. 7. Vegetarian blood sausage pate according to any of the preceding claims, characterized in that using a percentage of boiled rice of 0.1% to 0.35% a variety of the above is obtained. 8. Method for obtaining pâté vegetarian sausage according to any of the preceding claims, characterized in that it comprises the following stages:

- Selection of the ingredients.

- Crushed.

- Boiled.

- Choked

- Mixed.

- Homogenized

- Packaging vacuum aseptic.