ES2373165B1 - Food sauce and method for its preparation. - Google Patents

Abstract

Food sauce and method for its elaboration. # The food product comprises the following components: # - 45% to 55% olive oil in proportion by weight; - 4% to 6% orange honey, - 3% to 5% rosemary and thyme, - 30% to 35% roasted almonds; - pollen from 4% to 6%; - pepper from 0.5% to 2%; and - salt from 0.5% to 2%. The method of elaboration of the food product includes the mixing and grinding phases of the components with a blender, starting with pollen, roasted almonds, honey, oil, rosemary and thyme, pepper and salt until obtaining a homogeneous sauce and consistent.

Description

Food sauce and method for its preparation.

Object of the invention

The present invention relates to a food product and method for its elaboration, more specifically to a sauce accompanying meat, fish or salad dishes. Field of application of the invention

This invention is applicable in the field dedicated to the manufacture of food products. Background of the invention

Currently there is a wide variety of food products, more specifically sauces, intended to dress different culinary dishes. It is common that, according to their ingredients, these sauces are more suitable for some dishes than for others, due to the contrast of flavor and aromas.

For example, traditional sauces, such as romesco, mayonnaise, curry, etc. are known, among others.

Normally these sauces are made with the idea of improving the taste and organoleptic qualities of certain foods, so they are not appropriate for the accompaniment of other foods. Thus, a sauce designed to be used with salads may not accompany such a pleasant dish of meat or a plate of fish.

These sauces, aimed at enhancing or improving the taste of certain foods, are not intended to constitute by themselves a food product capable of providing other beneficial properties for the consumer. Description of the invention

The food product and method for its preparation, objects of this invention, have particularities intended to obtain a dressing sauce of main dishes, whether meat, fish or salads, with a balanced, nutritious composition and large organoleptic properties and flavor.

According to the invention, the food product comprises the following components: olive oil, orange honey, rosemary and thyme, roasted almonds, pollen, pepper and salt.

The proportions by weight of the different components are among the following percentages: olive oil from 45% to 55%, orange honey from 4% to 6%, rosemary and thyme from 3% to 5%, roasted almonds from 30 % to 35%, pollen from 4% to 6%, pepper 0.5% to 2% and salt, 0.5% to 2%.

The balanced taste of this food product provides adequate accompaniment to meat, fish or salad dishes, without keeping up with the original flavors.

Olive oil contains vitamins A, D, E and K, protecting against heart conditions. In turn, orange honey gives the sauce a sweet taste. Orange honey is relaxing and laxative, avoiding insomnia. Thyme is aromatic and stimulates the immune system, avoiding respiratory problems. Pollen provides energy, being an intellectual, anti-asthmatic and antioxidant restorative. Pepper, in addition to providing a spicy point, stimulates the production of digestive juices. Salt, to the appropriate extent, is essential for the body, completing the nutritional properties of the food product.

The method for the preparation of the food product comprises the following phases: mixing and grinding the components with a blender, starting with pollen, which is the hardest component, and then roasted almonds, honey, oil, rosemary are added and thyme, pepper and salt until you get a homogeneous and consistent sauce. Preferred Embodiment of the Invention

In the bowl of a blender 25 grams of pollen are introduced for grinding and then 150 grams of roasted almonds, a quarter of a liter of olive oil (approximately 230 grams), 25 grams of orange honey, 20 grams of herbs, more specifically rosemary and thyme, 5 grams of pepper and 5 grams of salt, keeping the blender running at all times. The grinding and mixing of the sauce is prolonged until a consistent and homogeneous mixture is obtained.

Once the nature of the invention has been sufficiently described, as well as an example of a preferred embodiment, it is stated, for the appropriate purposes, that the components and proportions described may be modified, provided that this does not imply an alteration of the essential characteristics of the invention claimed below.

Claims (4)

one.

Food sauce, characterized in that it comprises the following components: olive oil, orange honey, rosemary and thyme, roasted almonds, pollen, pepper and salt.

2.

Food sauce according to claim 1, characterized in that the proportions by weight of the different components are between the following percentages: olive oil from 45% to 55%, orange honey from 4% to 6%, rosemary and thyme of the

3% to 5%, roasted almonds from 30% to 35%, pollen from 4% to 6%, pepper 0.5% to 2% and salt, 0.5% to 2%. 3. Method of manufacturing the food product of the preceding claims, characterized in that it comprises the following phases: mixing and grinding the components with a blender, starting with the pollen, and then the roasted almonds, honey, oil, rosemary are added and thyme, pepper and salt until you get a homogeneous and consistent sauce. SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201000951 SPAIN Date of submission of the application: 07/19/2010 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE RELEVANT DOCUMENTS

 Category

 Documents cited  Claims Affected

A A A  ES 2087025 A1 (SORIA NATURAL, S.A.) 01.07.1996, the whole document. FR 2670366 A1 (MAUGER, F. et al.) 19.06.1992, claims 1.8-9. "Lamb with honey and dried fruits" Retrieved from the Internet on 30.03.2011, <URL: http://webcache.googleusercontent.com/search?q=cach...olen&cd=69&hl=en&ct= clnk & gl = en & source = www.google .es, 08.03.2008  1-2 1-2 1

  Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

  This report has been produced � for all claims � for claims no:

Date of realization of the report 31.03.2011  Examiner I. Galíndez Labrador  Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201000951 Minimum documentation sought (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, search terms used) INVENES, EPODOC, WPI, FSTA State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201000951

Date of Completion of Written Opinion: 03.31.2011

Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-2 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-2 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).

Basis of Opinion.-

This opinion has been made on the basis of the patent application as published.

State of the Art Report Page 3/4  WRITTEN OPINION Application number: 201000951 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number Publication Date

D01

ES 2087025 A1 (SORIA NATURAL, S.A.) 01.07.1996

D02

FR 2670366 A1 (MAUGER, F. et al.) 19.06.1992

D03

"Lamb with honey and dried fruits" Retrieved from the Internet on 30.03.2011, <URL: http://webcache.googleusercontent.com/search?q=cach...olen&cd=69&hl=en&ct=clnk&gl=en&source= www.google .es, 08.03.2008

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The application under study is aimed at a sauce whose ingredients are: olive oil: 45-55%, orange honey: 4-6%, rosemary and thyme: 3-5%, roasted almonds: 30-35%, pollen: 4-6%, pepper and salt: 0.5-2% each. To make the sauce, all the ingredients are mixed and crushed, starting with the pollen, until a homogeneous sauce is obtained. Document D1 mentioned in the State of the Art Report refers to the process of manufacturing a sauce without cholesterol. It consists of obtaining a sterilized almond milk, based on roasted and ground almonds and water, and pollen water, also sterilized, which are mixed with distilled water, apple cider vinegar, lemon juice and salt. All these ingredients are added to an oily phase consisting of a homogenized and sterilized mixture of sunflower and olive oils and rice starch. Stirring is continued until a homogenous total mixture is obtained, which is then packaged. Document D2 discloses a dietary, energetic product for athletes consisting of a creamy mixture comprising 70% acacia honey, 20% roasted almond puree, 1.5 mg vitamin B1 / 100 gr of mixture, 5% pollen of various flowers and 0.7 mg quinine / 100 gr of mixture. The tube in which the mixture is introduced is also claimed. Document D3 describes the elaboration of lamb with honey and nuts. The ingredients are: leg of lamb, honey, mustard seeds, cinnamon, olive oil, shallot, balsamic aceto, cumin, cardamom, chili, saffron, clove, coriander, lamb stock, dried apricots, dried plums, raisins, dates in syrup or glaze, seeded and sliced, pine nuts, roasted and filleted almonds, broken pistachios, rosemary, salt and pepper. The method of preparation is as follows: sauté the shallot, add the cut meat, spices and vinegar and cook, covering for five minutes. Add the honey, stir and add the broth. Cook, uncovered, 15-20 min. Add the nuts and more liquid if necessary. Allow to reduce until a not very thick syrup forms. It is then served, being able to accompany it with various ornament ingredients. In view of the State of the Art, claims 1-2 meet the requirements of Novelty and Inventive Activity, in accordance with articles 6 and 8 respectively of Law 11/1986, of March 20, on Patents. State of the Art Report Page 4/4