ES2417405A1 - Food sauce and process of making such sauce (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Food sauce and process of making said sauce, which, for 1.5 liters, includes: about 700 ml of oil; about 700 ml of milk or five eggs; about 15 grams of salt; about 10 grams of garlic; about 10 gr of pepper; and, optionally, about 150 g of ketchup, preferably, refined sunflower oil, whole milk, fine salt and ground white pepper. For its elaboration, the liquid ingredients are incorporated into a container, then the solid ingredients, and then whipped, optionally with an electric mixer, until they are perfectly mixed and an emulsion is obtained. (Machine-translation by Google Translate, not legally binding)

Description

Food sauce and process of making said sauce.

OBJECT OF THE INVENTION

The invention, as expressed in the present specification, refers to a food sauce and the process of making said sauce.

More particularly, the object of the invention is focused on the preparation of a sauce to accompany and / or flavor foods, with the particularity of being a very versatile sauce that can be used with multiple different types of foods, being, however, of extraordinary simplicity in its elaboration and with the advantage of using few ingredients that, in addition, all of them are easy to obtain.

FIELD OF APPLICATION OF THE INVENTION

The scope of the present invention is framed within the food sector, particularly focusing on the field of sauces preparation to accompany or flavor foods.

BACKGROUND OF THE INVENTION

At present, and as a reference to the state of the art, it is worth mentioning that, although there are multiple types of sauces on the market, many of them of a similar type to the one that concerns here, on the part of the applicant it is unknown the existence of any that presents the same ingredients in the same quantities or with the same process of elaboration to which it is recommended here and as claimed.

Only a sauce suitable for seasoning meat only (P200401843), especially chicken meat, whose components differ completely from the invention, is known.

EXPLANATION OF THE INVENTION

In particular, the food sauce that the invention proposes comprises, as essential ingredients: oil, milk, salt, garlic and pepper, with which, in the proportions indicated below, an emulsion is made by beating them, preferably, with the help of An electric mixer.

It is important to highlight the fact that these ingredients that make up the sauce of the invention are to be incorporated into the container where the sauce of the invention is to be whipped, first of all the liquid ingredients and then the solid ingredients, so that they are deposited on them, proceeding finally to shake all of them for the necessary time so that they are perfectly mixed.

It should be noted that, optionally, the incorporation of ketchup is also contemplated, as an additional ingredient to give the sauce a pink color.

In addition, preferably, the oil will be refined sunflower oil; the milk will be whole milk; the salt will be fine salt; and the pepper will be ground white pepper.

On the other hand, the invention contemplates an alternative variant of the sauce in which the milk is replaced by eggs, obtaining a very similar result of said sauce that will be suitable for consumers who cannot consume dairy products.

As for the amounts of each of the ingredients that make up the sauce, to obtain approximately 1.5 liters, these will be:

-

 between 700 and 750 ml of oil

-

 between 700 and 750 ml of milk (or several eggs)

-

 between 140 and 160 gr of ketchup (if incorporated)

-

 between 14 and 16 gr of salt

-

 between 6 and 14 gr of garlic

-

 between 6 and 14 gr of pepper

The sauce obtained is applicable to accompany all kinds of foods, such as meats, fish, vegetables, sandwiches, salads and many types of tapas, being especially suitable for making wild potatoes, particularly when incorporating ketchup as an additional ingredient.

PREFERRED EMBODIMENT OF THE INVENTION

A preferred embodiment of the invention comprises the following ingredients in the amounts indicated, to obtain 1.5 liters of sauce:

-

 700ml refined sunflower oil

-

 700ml of whole milk or five eggs

-

15 gr of fine salt 10 - 10 gr of ground garlic

-

 10 gr white pepper

In addition, optionally, you can also incorporate:

15 - 150 gr of ketchup

As noted in the previous section, for its preparation an emulsion is made by beating said ingredients, preferably by means of an electric mixer, incorporating in a container first the liquid ingredients, that is, the oil and milk or eggs, then the solid ingredients, that is, salt, garlic

20 the pepper and, where appropriate, the ketchup, then beating them until they are perfectly mixed.

It is understood that the sauce of the present invention may be carried out in other quantities, provided its proportionality is not altered.

Claims (9)

1. Food sauce, applicable to accompany and / or season foods such as meat, fish, vegetables, sandwiches, salads or tapas, being also suitable for making white potatoes, characterized in that, as essential ingredients and to obtain approximately 1.5 liters, it comprises :

-

 between 700 and 750 ml of oil

-

 between 700 and 750 ml of milk, or 5 eggs

-

 between 14 and 16 gr of salt

-

 between 6 and 14 gr of garlic

-

 between 6 and 14 gr of pepper

2. Food sauce according to claim 1, characterized in that, in addition, as an additional ingredient incorporates:

-

 between 140 and 160 gr of ketchup

3. Food sauce according to claim 1, characterized in that it comprises:

-

 700ml of oil

-

 700ml of milk or five eggs

-

15 gr of salt

-

 10 gr of garlic

-

 10 gr of pepper 4. Food sauce according to claim 3, characterized in that it also incorporates:

-

 150 gr of ketchup

5.

Food sauce according to any of claims 1-4 characterized in that the oil is refined sunflower oil.

6.

Food sauce according to any of claims 1-5 characterized in that the milk is whole milk. 7. Food sauce according to any of claims 1-6 characterized in that the salt is fine salt;

8.

Food sauce according to any of claims 1-7 characterized in that the pepper is ground white pepper.

9.

Process of making a sauce, according to that described in any of claims 1-8, characterized in that the liquid ingredients are first incorporated into a container, then the solid ingredients, and then beaten until they are perfectly mixed and You get an emulsion.

10.

Process of making a sauce, according to claim 9, characterized in that an electric mixer is used to carry out the mixing of the ingredients and obtain an emulsion with the mixture thereof.

SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201230153 SPAIN Date of submission of the application: 02.02.2012 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23L1 / 24 (2006.01) RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

Blog Bartolo's kitchen. Ali oli de leche [online] 26.11.2009. [recovered 26.02.2013] Recovered from Internet <URL: http://www.lacocinadebartolo.com/2009/11/salsa-ali-oli-deleche.html 1,3,5-10

Y

2.4

Y

My recipes website. Salsa golf [online] 23.02.2009. [recovered 26.02.2013] Recovered from the Internet <URL: http://www.mis-recetas.org/recetas/show/5704-salsa-golf 2.4

X

Website velocucuchara.org. Salsa all i oli [on line] 05.09.2009. [recovered 26.02.2013] Recovered from the Internet <URL: www.velocidadcuchara.com/2009/09/salsa-all-i-oli-de-mahonesa/ 1,3,5-8

Y

2.4

X

Blog Cooking among olive trees. Alioli with milk. Step by step [on line] 05.03.2010. [recovered 26.02.2013] Recovered from Internet <URL: http // cocinandoentreolivos.blogspot.com.es / 2010/03 / ali-oli-con-leche-step-by-step.html 1,3,5-10

Y

2.4

X

My recipes website. Ali oli de leche [online] 01.11.2009. [recovered 26.02.2013] Recovered from the Internet <URL: http://www.mis-recetas.org/recetas/show/11003-ali-oli-de-leche 1,3,5-10

Y

2.4

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 27.02.2013

Examiner J. López Nieto Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE Minimum documentation searched (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI  WRITTEN OPINION Date of Completion of Written Opinion: 02.27.2013 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims 1-10 Claims IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-10 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).  Opinion Base.- This opinion has been made on the basis of the patent application as published. WRITTEN OPINION  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

Blog Bartolo's kitchen. Ali oli de leche [on line] 26.11.2009. [recovered 26.02.2013] Recovered from Internet <URL: http://www.lacocinadebartolo.com/2009/11/salsa-ali-oli-deleche.html

D02

My recipes website. Salsa golf [online] 23.02.2009. [recovered 26.02.2013] Recovered from the Internet <URL: http://www.mis-recetas.org/recetas/show/5704-salsa-golf

D03

Website velocucuchara.org. Salsa all i oli [on line] 05.09.2009. [recovered 26.02.2013] Recovered from the Internet <URL: www.velocidadcuchara.com/2009/09/salsa-all-i-oli-de-mahonesa/

D04

Blog Cooking among olive trees. Alioli with milk. Step by step [on line] 05.03.2010. [recovered 26.02.2013] Recovered from the Internet <URL: http // cocinandoentreolivos.blogspot.com.es / 2010/03 / ali-olicon-leche-step-by-step.html

D05

My recipes website. Ali oli de leche [on line] 01.11.2009. [recovered 26.02.2013] Recovered from the Internet <URL: http://www.mis-recetas.org/recetas/show/11003-ali-oli-de-leche

 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 object of the invention is a food sauce characterized in that as essential ingredients, to obtain approximately 1.5 liters, includes: -700-750 ml of oil, -700-750 ml of milk, or 5 eggs, -14-16 grams of salt, -6-14 grams of garlic, -6-14 grams of pepper. (Claims 1, 3, 5-8) The sauce can incorporate as an additional ingredient ketchup (Claims 2 and 4) The invention also claims the process of making the sauce, which consists of incorporating in a container the Liquid ingredients, then solids and whisk until obtaining an emulsion (Claims 9 and 10) Document D01 discloses a sauce called ali oli de leche whose ingredients are: -1 clove garlic, -70 cl of milk, -seed oil, -salt and pepper. The elaboration process consists of introducing the garlic clove, the milk and the salt in the glass of the electric mixer to crush it and then add the oil until the sauce is achieved with the desired consistency. The sauce of the invention according to claim 1 has the same ingredients as the sauce disclosed in D01, but it is difference in that it contains different amounts of said ingredients. Therefore, claims 1-8 meet the Novelty requirement according to Art.6.1 of Patent Law 11/86. However, it would be obvious to an expert in the field vary the amounts of the ingredients until you get a final product with the characteristics of texture, flavor, etc. desired, which does not involve activity. Claims 1 and 3 do not meet the inventive activity requirement according to the Art.8.1 of Patent Law 11/86. Document D01 does not mention the use of ketchup to make the sauce. However, in the state of the art it is known the use of ketchup for the elaboration of “pink sauces” from “mayonnaise type” sauces. So, the document D02 discloses a sauce (golf sauce) made from mayonnaise, ketchup and a few drops of lemon, and may include Other additional ingredients such as salt or pepper. In view of the state of the art disclosed by documents D01 and D02, it is considered to be an obvious possibility. for a person skilled in the art the use of ketchup together with the ingredients indicated in claim 1 for obtaining a sauce as specified in claims 2 and 4. Claims 2 and 4 lack activity inventive according to Art.8.1 of Patent Law 11/86. As regards the process for preparing the sauce of the invention, it meets the requirement of novelty according to Art.6.1 of the Patent Law 11/86. However, there is no significant difference when compared to the given procedure. to be known in D01, therefore, claims 9 and 10 do not meet the requirement of inventive activity according to Art.8.1 of Patent Law 11/86.  WRITTEN OPINION Claims 5-8 lack technical characteristics that in combination with the main claim of which depend contribute inventive activity to the invention according to Art.8.1 of Patent Law 11/86. Document D03 refers to an aioli sauce whose ingredients are: garlic, egg, pepper, salt and oil. Documents D04 and D05 disclose aioli sauces made with: oil, milk, garlic and other additional ingredients. As indicated in the report on the state of the art, documents D03-D05 are relevant to assess the inventive activity of the invention for the same reasons indicated for D01 and D02.