ES2379924B1 - GAZPACHO WITHOUT TOMATO. - Google Patents

Abstract

Gazpacho without tomato. # The invention relates to a gazpacho without tomato comprising at least one base product other than tomato, together with pepper, almond flour, oil, vinegar and salt, in which the base product can be watermelon, melon , zucchini, etc.

Description

Gazpacho without tomato.

Field of the Invention

The present invention relates generally to the field of food and cooking, and more specifically to a gazpacho without a refreshing tomato suitable for consumption in summer and / or in regions and areas of high temperature.

Background of the invention

The preparation of a gazpacho according to various recipes is already known in the art. All these recipes have in common the use of tomato as a base product to flavor the gazpacho. However, there is still a need in the art for other types of gazpacho that dispense with the use of tomatoes, in order to provide refreshing and original foods especially suitable for consumption during hot weather, such as in summer or in regions where that temperatures are generally high.

Summary of the invention

The present invention relates to a tomato-free gazpacho comprising at least one non-tomato base product, together with pepper, almond flour, oil, vinegar and salt. According to a particularly preferred aspect of the invention, said base product may be watermelon, melon, zucchini, or any other product or combination thereof that provides a pleasant taste and consistency and a refreshing and tasty final product.

Detailed description of the preferred embodiments

According to the preferred embodiment of the application of the present invention, a watermelon gazpacho consisting of the following ingredients is provided in the following preferred amounts:

Obviously, as those skilled in the art will understand, the amounts and percentages provided above are illustrative only and may be varied within appropriate intervals, provided that the final product obtained is a gazpacho without a refreshing tomato with a pleasant flavor and consistency.

In addition, modifications to the example given above can be made without thereby departing from the scope of the present invention. For example, the main base product of the tomato-free gazpacho of the invention is not limited to watermelon, shown by way of example only in the previous case, and can be for example melon, zucchini, or any other product that is desired to provide a gazpacho without tomato with organoleptic qualities desirable by the consumer.

ES 2 379 924 A1

Of the ingredients shown by way of example in the table above, not all are essential to prepare a gazpacho without desirable tomato according to the present invention. The main ingredients required are the base product (in the previous case, watermelon), pepper, almond flour (which, being thickener, gives the final product body as well as flavor), oil (preferably, although not necessarily, olive oil), vinegar and salt. The remaining ingredients shown in the table above are desirable ingredients that are added to the gazpacho without tomato according to the preferred embodiment of the invention, but which may be omitted in other embodiments thereof. Other additional ingredients may also be added without departing from the scope of the present invention, as will be understood by those skilled in the art.

ES 2 379 924 A1

Claims (6)

one.

Gazpacho without tomato that comprises at least one different tomato base product, together with pepper, almond flour, oil, vinegar and salt.

2.

Gazpacho without tomato according to claim 1, characterized in that the base product is chosen from the group comprising watermelon, melon and zucchini.

3. Gazpacho without tomato according to claim 2, characterized in that the base product is watermelon.

Four.

Gazpacho without tomato according to any of the preceding claims, characterized in that it also comprises at least one ingredient selected from the group comprising cucumber, garlic, onions, cumin, sorbate, breadcrumbs and water.

5.

Gazpacho without tomato according to any of the preceding claims, characterized in that the oil is olive oil.

SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201031476 SPAIN Date of submission of the application: 06.10.2010 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23L1 / 39 (2006.01) RELEVANT DOCUMENTS

Category

Documents cited Claims Affected

Y

"Watermelon Gazpacho with and without tomato", Recovered from the Internet on 04.20.2011, <URL: http://www.cocinandoencasa.net/2010/09/gazpacho-de-sandia-con-y-sin-tomate.html 1-2.4

TO

3.5

Y

"Ajoblanco with melon recipe", Recovered from the Internet on 04/20/2011, <URL: http://www.elblogalternativo.com/2009/09/24/receta-de-ajoblanco-con-melon/ 1-2.4

TO

"Gazpacho de melón", Recovered from the Internet on 04/25/2011, <URL: http://conpanypostre.blogspot.com/2010/08/gazpacho-de-melon.html, 01.08.2010. 1-2,4-5

TO

"Melon cream", Retrieved from the Internet on 04.25.2011, <URL: http://www.cocinaya.com/recetas/2007/11/crema-melon 1-2.4

TO

CHARY SERRANO "Gazpacho with zucchini, pepper and cucumber", Retrieved from the Internet on 04.25.2011, <URL: http://www.gastronomiacordoba.com/Concurso%20moto/Recetas%20recibidas/September/ Gazpacho% 20con% 20calabacin,% 20% Pepper% 20% Pepe,% 20Chary% 20Serrano.html, Google Cached Version, 10.09.2008 1-2,4-5

TO

"Green gazpacho recipe" Recovered from the Internet, <URL: http://www.elblogalternativo.com/2009/07/24/receta-de-gazpacho-verde/ 1-2,4-5

TO

"Watermelon gazpacho recipe", Retrieved from the Internet on 04.25.2011, <URL: http://www.pepekitchen.com/articulo/gazpacho-sandia/, 06.30.2009 1-5

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 prepared • for all claims • for claims no:

Date of realization of the report 04.24.2011

Examiner I. Galíndez Labrador Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201031476 Minimum documentation sought (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, terms search used) INVENES, EPODOC, WPI State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201031476 Date of Written Opinion: 04.24.2011  Statement Novelty (Art. 6.1 LP 11/1986) Claims 1-5 YES Claims NO Inventive activity (Art. 8.1 LP11 / 1986) Claims 3, 5 YES Claims 1-2, 4 NO 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). Opinion Base.- 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: 201031476 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

"Watermelon Gazpacho with and without tomato", Recovered from the Internet on 04.20.2011, <URL: http://www.cocinandoencasa.net/2010/09/gazpacho-de-sandia-con-y-sintomate.html

D02

"Ajoblanco with melon recipe", Recovered from the Internet on 04/20/2011, <URL: http://www.elblogalternativo.com/2009/09/24/receta-de-ajoblanco-conmelon/

D03

"Gazpacho de melón", Recovered from the Internet on 04/25/2011, <URL: http://conpanypostre.blogspot.com/2010/08/gazpacho-de-melon.html, 01.08.2010.

D04

"Melon cream", Retrieved from the Internet on 04.25.2011, <URL: http://www.cocinaya.com/recetas/2007/11/crema-melon

D05

CHARY SERRANO "Gazpacho with zucchini, pepper and cucumber", Retrieved from the Internet on 04.25.2011, <URL: http://www.gastronomiacordoba.com/Concurso%20moto/Recetas%20recibidas/ September / Gazpacho% 20con% 20calabacin,% Pepper% 20 and% 20 pepin,% 20 Chary% 20 Serrano.html, Google cached version, 10.09.2008.

D06

"Green gazpacho recipe" Recovered from the Internet, <URL: http://www.elblogalternativo.com/2009/07/24/receta-de-gazpacho-verde/

D07

"Watermelon gazpacho recipe", Retrieved from the Internet on 04.25.2011, <URL: http://www.pepekitchen.com/articulo/gazpacho-sandia/, 06.30.2009.

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 gazpacho without tomato that comprises at least one base product other than tomato, together with pepper, almond flour, which also acts as a thickener, oil, which may or may not be olive, vinegar and salt. Said base product is chosen from the group comprising watermelon, melon and zucchini. It can also include an ingredient selected from cucumber, garlic, onion, cumin, sorbate, breadcrumbs and water. Document D1 cited in the State of the Art Report discloses a watermelon gazpacho with or without tomato comprising 600 gr of watermelon pulp, grated tomato, where appropriate, 1 clove of garlic, half green pepper, 30 gr of Olive oil, 10 gr of apple cider vinegar, basil, salt and pepper. Document D2 describes a recipe for Ajoblanco with melon whose ingredients are 150 gr of almonds, 550 gr of melon without skin, without seeds and sliced, 50 gr of bread, 2 peeled garlic, 100 ml of oil, 50 ml of vinegar and water to taste. These two documents together are considered to destroy the inventive activity, according to article 8 of Law 11/1986, of March 20, on Patents, of the document analyzed, since it would be obvious for an expert in the field to combine both documents in a manner to obtain a product with the same composition as the one in question. Document D3 refers to a melon gazpacho based on a small half melon, a green pepper, 3 slices of bread, 3 tablespoons of apple cider vinegar, 4 tablespoons of garlic oil and a drizzle of olive oil. Document D4 refers to a melon cream whose ingredients are: 1 ham bone, 1 carrot, 1 onion, 1 leek, 250 gr of bread, 2 dl of cream, 1 l of water, 1 medium melon, 50 gr of ground almonds, 0.5 dl of vinegar, 1 dl of oil, salt and a quarter of a liter of sparkling water. It is served cold Document D5 discloses a gazpacho with zucchini, pepper and cucumber which also includes garlic, olive oil, vinegar, water and salt. Document D6 describes a recipe for green gazpacho whose ingredients are: 200 gr of spinach, 2 green peppers, 2 peeled cucumbers, 100 gr of whole wheat bread, 1 garlic, 100 ml of olive oil, 50 ml of vinegar, salt and water . Finally, Document D7 discloses a recipe for watermelon gazpacho composed of 800 grams of watermelon pulp, peeled and seeded, a clove of garlic, half peeled zucchini, half red pepper, a teaspoon of salt, 5 tablespoons of vinegar white or apple wine, 150 cc of olive oil and optionally a teaspoon of sugar. In view of the State of the Art, claims 1-5 are considered to comply with the requirement of Novelty, in accordance with article 6 of the Patent Law. State of the Art Report Page 4/4