ES2678596A1 - PROCEDURE FOR OBTAINING A MARINE SWEET DRINK PRODUCT (Machine-translation by Google Translate, not legally binding) - Google Patents
PROCEDURE FOR OBTAINING A MARINE SWEET DRINK PRODUCT (Machine-translation by Google Translate, not legally binding) Download PDFInfo
- Publication number
- ES2678596A1 ES2678596A1 ES201730172A ES201730172A ES2678596A1 ES 2678596 A1 ES2678596 A1 ES 2678596A1 ES 201730172 A ES201730172 A ES 201730172A ES 201730172 A ES201730172 A ES 201730172A ES 2678596 A1 ES2678596 A1 ES 2678596A1
- Authority
- ES
- Spain
- Prior art keywords
- marine
- procedure
- obtaining
- product
- sweet
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
D E S C R I P C I Ó N 5 D E S C R I P C I Ó N 5
OBJETO DE LA INVENCIÓN OBJECT OF THE INVENTION
La presente invención se refiere a un procedimiento para la obtención de un producto de repostería dulce marino, ya sea un flan, pudin, chulas, a base de proteína marina. 10 The present invention relates to a process for obtaining a sweet marine confectionery product, be it a flan, pudding, pimples, based on marine protein. 10
El objeto de la invención es proporcionar un procedimiento mediante el que obtener un producto de repostería mucho más sano y nutritivo, a base de proteínas marinas presentes en algas y pescado. The object of the invention is to provide a process by which to obtain a much healthier and more nutritious pastry product, based on marine proteins present in algae and fish.
15 fifteen
En el ámbito de aplicación práctica de la invención, el de los productos dulces de repostería, si bien se conocen innumerables productos de repostería, el solicitante desconoce la existencia de productos de este tipo que incluyan productos marinos tales 20 como algas y pescado. In the practical scope of the invention, that of sweet confectionery products, although innumerable confectionery products are known, the applicant is unaware of the existence of such products that include marine products such as algae and fish.
El procedimiento que se preconiza viene a llenar el vacío técnico anteriormente expuesto, 25 permitiendo obtener unos productos de repostería dulces, sabrosos y mucho más sanos que los productos convencionales de este tipo. The procedure that is recommended comes to fill the technical vacuum described above, 25 allowing to obtain sweet, tasty and much healthier pastry products than conventional products of this type.
Para ello, y de forma más concreta, el procedimiento de la invención parte de los siguientes ingredientes, que participan en el producto final obtenido en los siguientes porcentajes en 30 peso: For this, and more specifically, the process of the invention starts from the following ingredients, which participate in the final product obtained in the following percentages by weight:
Leche/agua/caldo, entre el 45 y el 50% Milk / water / broth, between 45 and 50%
Pescado y/o algas marinas, entre el 13 y el 15% Fish and / or seaweed, between 13 and 15%
Pan, entre el 4 y el 6% Bread, between 4 and 6%
Huevo, entre el 15 y el 25% Egg, between 15 and 25%
Azúcar entre el 10 y el 20% Sugar between 10 and 20%
A partir de estos ingredientes, el procedimiento es como sigue: 5 From these ingredients, the procedure is as follows: 5
a) El producto marino, (pescado y/o algas marinas), se cuecen en la leche/agua/caldo, conjuntamente con la adición del azúcar, cocción que se lleva a cabo durante un periodo del orden de 20 minutos, a una temperatura del orden de 100º C. a) The marine product, (fish and / or seaweed), is cooked in milk / water / broth, together with the addition of sugar, cooking that takes place over a period of the order of 20 minutes, at a temperature of the order of 100º C.
10 10
b) A continuación, se baja la temperatura a 30 grados, incorporando huevos, leche y pan, en las proporciones que se deseen, b) Then, the temperature is lowered to 30 degrees, incorporating eggs, milk and bread, in the proportions that are desired,
c) Se bate todo con una batidora y se deja reposar. c) Beat everything with a blender and let stand.
15 fifteen
d) El producto obtenido se vuelca en un molde forrado de caramelo, cociéndose a baño maría durante 20 minutos. d) The product obtained is poured into a caramel-lined mold, cooked in a water bath for 20 minutes.
e) Finalmente, se puede pasar a doblar la cantidad de pan, formando mini hamburguesas, a las que se puede añadir frutos frescos y freírlas directamente en 20 aceite de oliva virgen extra a una temperatura de 140 grados. e) Finally, you can double the amount of bread, forming mini hamburgers, to which you can add fresh fruits and fry them directly in 20 extra virgin olive oil at a temperature of 140 degrees.
El producto final obtenido puede incorporar o no sal, así como colorante alimentario en los casos en los que se estime oportuno, así como especies aromáticas. 25 The final product obtained can incorporate or not salt, as well as food coloring in cases where it is deemed appropriate, as well as aromatic species. 25
El envasado se realizará preferentemente en un formato de papel de aluminio para darle la forma definitiva final deseada, incluso se puede incorporar como componente adicional una traza de algas marinas. The packaging will preferably be carried out in an aluminum foil format to give it the final final shape desired, even a trace of seaweed can be incorporated as an additional component.
30 30
Finalmente, decir que en el caso de llevar especias o colorantes, las cantidades correspondientes de las mismas estarán dentro del marco de la normativa alimentaria en vigor. Finally, say that in the case of carrying spices or dyes, the corresponding amounts thereof will be within the framework of the current food regulations.
En una realización en la que se desea obtener un flan/pudin/chula marina de aproximadamente 1 kilogramo, se hierve un litro de líquido a base de agua, caldo o leche. Se le añaden 300 gramos de azúcar y 300 gramos de proteína marina. Se hierve todo 5 durante 20-30 minutos. Se le agregan 100 gramos de pan (o 200 si queremos obtener chulas), se deja enfriar y se le añaden 400 gramos de huevo. Se bate todo y se vuelca en un molde de papel de aluminio forrado de caramelo. Se pueden incorporar fruta y frutos secos, por ejemplo 100 gramos. También, para las chulas se le puede dar forma de mini hamburguesas. El primero se cocerá al baño maría y el segundo se freirá en aceite de oliva 10 virgen extra a 140 grados In an embodiment in which it is desired to obtain a sea flan / pudding / chula of approximately 1 kilogram, a liter of liquid based on water, broth or milk is boiled. 300 grams of sugar and 300 grams of marine protein are added. All 5 is boiled for 20-30 minutes. You add 100 grams of bread (or 200 if we want to get cool), let it cool and add 400 grams of egg. Everything is beaten and tipped into a tin foil lined with caramel. Fruit and nuts can be incorporated, for example 100 grams. Also, for cool girls it can be shaped like mini hamburgers. The first will be cooked in a water bath and the second will be fried in extra virgin olive oil at 140 degrees
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201730172A ES2678596B1 (en) | 2017-02-13 | 2017-02-13 | PROCEDURE FOR OBTAINING A MARINE SWEET REPOSTERY PRODUCT |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201730172A ES2678596B1 (en) | 2017-02-13 | 2017-02-13 | PROCEDURE FOR OBTAINING A MARINE SWEET REPOSTERY PRODUCT |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2678596A1 true ES2678596A1 (en) | 2018-08-14 |
ES2678596B1 ES2678596B1 (en) | 2019-07-05 |
Family
ID=63104353
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES201730172A Active ES2678596B1 (en) | 2017-02-13 | 2017-02-13 | PROCEDURE FOR OBTAINING A MARINE SWEET REPOSTERY PRODUCT |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2678596B1 (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5978647A (en) * | 1982-10-26 | 1984-05-07 | Junko Oshima | Confectionery of custard cream |
CN101283813A (en) * | 2008-05-27 | 2008-10-15 | 龙岩家歌食品有限公司 | Instant complex type egg custard and its processing method |
CN101874620A (en) * | 2009-11-14 | 2010-11-03 | 于伟己 | Fish egg custard and making method thereof |
JP2011109920A (en) * | 2009-11-24 | 2011-06-09 | Hiratomiya:Kk | Pudding food product and method for producing the same |
JP2012085634A (en) * | 2010-09-24 | 2012-05-10 | Ubekamaboko Co Ltd | Custard cream containing fishery meat, custard-taste food containing fishery meat, and method for producing the same |
CN105767989A (en) * | 2016-01-27 | 2016-07-20 | 南京来口食品有限公司 | Fish pudding jelly and preparation method thereof |
-
2017
- 2017-02-13 ES ES201730172A patent/ES2678596B1/en active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5978647A (en) * | 1982-10-26 | 1984-05-07 | Junko Oshima | Confectionery of custard cream |
CN101283813A (en) * | 2008-05-27 | 2008-10-15 | 龙岩家歌食品有限公司 | Instant complex type egg custard and its processing method |
CN101874620A (en) * | 2009-11-14 | 2010-11-03 | 于伟己 | Fish egg custard and making method thereof |
JP2011109920A (en) * | 2009-11-24 | 2011-06-09 | Hiratomiya:Kk | Pudding food product and method for producing the same |
JP2012085634A (en) * | 2010-09-24 | 2012-05-10 | Ubekamaboko Co Ltd | Custard cream containing fishery meat, custard-taste food containing fishery meat, and method for producing the same |
CN105767989A (en) * | 2016-01-27 | 2016-07-20 | 南京来口食品有限公司 | Fish pudding jelly and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
ES2678596B1 (en) | 2019-07-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2678596B1 (en) | PROCEDURE FOR OBTAINING A MARINE SWEET REPOSTERY PRODUCT | |
CN100387156C (en) | A method for preparing crab cream and crab meat simulated food | |
JP5700507B2 (en) | Container-filled tarako containing sauce | |
US20140099414A1 (en) | Ready-to-eat cold egg tarts with ingredients | |
JP4959741B2 (en) | Processed egg white liquid set for porridge and method for producing porridge | |
KR101325162B1 (en) | The Manufacturing Method for a instant Abalone Food | |
JP4959740B2 (en) | Processed egg liquid set for porridge and method for producing porridge | |
JP2010220504A (en) | Set of processed egg liquid for bowl dish, and method for producing bowl dish | |
KR20090020229A (en) | Boiled fish paste goods manufacturing method | |
KR20190090311A (en) | Manufacturing Method of Fragrant Gi-Jeong-Tteok Using Fish Meat and Molding Frame | |
JP2011109920A (en) | Pudding food product and method for producing the same | |
KR100498782B1 (en) | Slice Type Fish Eggs Method | |
CN104957528A (en) | Ash rice dumpling and preparation method thereof | |
JP6836681B1 (en) | Frozen coagulated egg processed product | |
RU2481011C1 (en) | Method for production of preserves "home-made cutlets with cabbages and sour cream sauce" | |
ES2817924B2 (en) | THERMOREVERSIBLE SOLID SAUCE OR CREAM | |
CN102266026A (en) | Manufacturing method of luscious baker garlic can | |
JP2007117026A (en) | Method for producing layered sheet food | |
RU2481012C1 (en) | Method for production of preserves "home-made cutlets with sour cream sauce" | |
RU2483601C1 (en) | Method for preparation of preserves "home-made cutlets with sour cream sauce" | |
JP2024025453A (en) | Liquid seasoning and use method thereof | |
RU2480091C1 (en) | Method for production of preserves "round rissoles with sour cream sauce with onions" | |
RU2481025C1 (en) | Method for preparation of preserved product "home-made cutlets with sour cream sauce" | |
RU2483613C1 (en) | Method for preparation of preserved product "home-made cutlets with sour cream sauce and onions" | |
RU2483642C1 (en) | Method for production of preserves "cabbage rolls filled with sea scallops" |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
BA2A | Patent application published |
Ref document number: 2678596 Country of ref document: ES Kind code of ref document: A1 Effective date: 20180814 |
|
FG2A | Definitive protection |
Ref document number: 2678596 Country of ref document: ES Kind code of ref document: B1 Effective date: 20190705 |