FR2716080A1 - Savoury seasoning sauce based on peanuts, garlic, onion and red chillies - Google Patents

Abstract

A savoury seasoning sauce for use as accompaniment to various dishes is based predominantly on peanuts, garlic, onion, vegetable oil and chillies. A pref. sauce is obtd. by milling 250g peanuts, 3 large cloves of garlic, 1 medium onion and 3, 6 or 9 red (cayenne) chillies according to taste in a food processor and incorporating ca. 0.3l vegetable (pref. peanut) oil to give the required consistency. The flavour can be modified by incorporating <1>/2 spoon of grated ginger or <1>/2 spoon of grated tumeric (claimed) as well as seasonings such as salt, pepper and herbs.

Description

CRE'IE BASED ON PEANUTS
MANUFACTURING PROCESS
The present invention relates to a novel cream-type product. It also relates to various manufacturing processes for this product.

In the food sector, many dishes, sometimes very different from each other, will be accommodated with a consistent cold cream, called "Rougaille".

This cream is mainly composed of peanuts, garlic, onion, cayenne peppers, (in more or less quantity) according to the tastes of the consumer and oil in sufficient quantity.

Due to its consistency, "ROUCAILLE" is often used for meats, decoration of dishes, appetizers, salads, goaters etc ..., it is also used of course for its purpose, its flavor, with a view to enhancing certain preparations.

The object of the present invention is to provide a food product which adapts to dishes at different strengths than peppers.

Another object of the invention is to provide a food cream which is accessible to a large number of people.

This food cream consists of a mixture comprising as a base - Peanuts: 250 grams - Garlic: 3 large cloves - Onion: medium - Vegetable oil, preferably peanut: 6 / 2Oeme of a liter.

It also contains a more or less large amount of pepper.

The oil used advantageously consists of a vegetable oil, such as peanut (preferably), rapeseed, sunflower, grape, walnut or olive oil. This type of product is very suitable for obtaining a quality cream. In addition, these oils are rich in unsaturated fats and have a beneficial effect on health.

The presence of cayenne peppers is important to impart flavor to the product. The numbers of pimeqts used will in particular be chosen according to the criteria below and also according to the tastes of the consumer. So the rougaille maybe, light, medium, strong or natural.

The basic constituents of the food product according to the invention are: peanuts, garlic, onion, cayenne peppers and oil. Depending on the variations for this type of product, it is quite possible to add entirely to this base cream, a small proportion (optional) of ginger or turmeric, intended to enhance the taste of the finished product.

It is also possible to decorate and complete the preparation with condiments, spices, flavoring or other substances, such as salt, pepper, etc.

The preparation of "Rougaille" cream is carried out in quantities according to the above proportions and the volume of finished product that is desired to be obtained.

As part of a household preparation, this mixture is stirred for a few seconds in a mixer. When we arrive at a relatively homogeneous mixture, we gradually incorporate the peanut oil. This mixing is carried out until a cream is obtained which is held together and which is presented in the desired quantity.

The "optional" constituents such as ginger, curcurma and condiments are preferably added entirely to the preparation, before the wise arm in the mixter.

This manufacturing process will of course have to be adapted if it is desired to produce it industrially. This adaptation will mainly be linked to the large quantities of cream to be prepared.

In addition, in the latter case, it will possibly be necessary or at least preferable to add preservatives which will make it possible, after packaging, to make the product marketable.

All the constituents which enter into the composition of the food cream according to the invention must be authorized, in their nature and in their proportions, by the standards and regulations in force.

Of course, such a cream can very well be used to produce tastier food preparations. By way of example, we could quite use it, to obtain a cream that will replace mustard, etc ...

The "Rougaille" cream according to the invention has the consistency and appearance of classic creams such as mayonnaise, mustard, etc .... It holds up very well and will not fall off after ten days or more, at room temperature and lightly coated with oil.

This cream also has the advantage of being dietetic. It is well tolerated on the digestive level; f and the presence of the oil used is beneficial for health. This cream is also economical. Its very simple manufacturing technique, the use of inexpensive edible oil ensures a relatively low production cost.

On the other hand, it has the great advantage of being able to be frozen. After freezing, at room temperature it returns to its creamy form without however its taste being altered.

Referring to current regulations, such a sauce can very well be used in connection with many dishes.

It is also possible to ensure long-term preservation to cover it with oil before closing the jars.

Such a cream can very well find its place in a current commercial network: in particular in connection with an environment where we are witnessing the development and the success of "ready-to-use" condiments and dietetic products. Given its particular constitution, it can be defined as a "natural tropical product".

By way of illustration, the following preparations were made from the base mixture 1. Light food cream consisting of: - peanuts: 250 gr - garlic: 3 large SgouSSeS - onion: 1 medium - cayenne peppers: 3 - olive oil peanuts: 6 / 20th of a liter.

2. Medium food cream consisting of: - peanuts: 250 gr - garlic: 3 large cloves - onion '. 1 medium - cayenne peppers: 6 - peanut oil 6 / 20th of a liter.

3. Strong food cream consisting of: - peanuts: 250 gr - garlic: 3 large cloves - onion: 1 medium - cayenne peppers: 9 - peanut oil: 6 / 20th of a liter.

4. Light, medium or strong food cream, consisting of: - peanuts: 250 gr - garlic: 3 large cloves - onion: 1 medium - cayenne peppers: 3, 6 or 9 - 1/2 teaspoon of grated ginger - peanut oil 6 / 20th of a liter.

5. Light, medium or strong food cream, consisting of: - peanuts: 250 gr - garlic: 3 large cloves - onion: 1 medium - cayenne peppers 3, 6 or 9 - 1/2 teaspoon of grated curcurma - d peanut oil 6 / 20th of a liter.

Claims (5)

1. Food cream based on peanuts to accompany certain dishes, characterized in that it mainly contains peanuts, garlic, onion and vegetable oil and additionally chilli. 2. Food cream according to claim 1, characterized in that it consists of a basic mixture consisting of: - peanuts: 250 gr - garlic: 3 large cloves - onion: l medium - vegetable oil, especially peanut, sufficient quantity. 3. Food cream according to claim 2, characterized in that it further contains 3, 6 or 9 cayenne peppers. 4. Food cream according to claim 3, characterized in that it further contains 1/2 teaspoon of grated ginger or grated curcurma. 5. Process for preparing the food cream according to any one of claims 1 to 4, characterized in that it consists in mixing until a homogeneous mixture is obtained, the peanuts, garlic, onion and optionally '' ginger. or curcurma, then gradually incorporate into this mixture vegetable oil, preferably peanut.