IT202000005101A1 - FOOD PREPARATION BASED ON GINGER - Google Patents
FOOD PREPARATION BASED ON GINGER Download PDFInfo
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- IT202000005101A1 IT202000005101A1 IT102020000005101A IT202000005101A IT202000005101A1 IT 202000005101 A1 IT202000005101 A1 IT 202000005101A1 IT 102020000005101 A IT102020000005101 A IT 102020000005101A IT 202000005101 A IT202000005101 A IT 202000005101A IT 202000005101 A1 IT202000005101 A1 IT 202000005101A1
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- 238000002360 preparation method Methods 0.000 title claims description 25
- 235000013305 food Nutrition 0.000 title claims description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 28
- 235000008397 ginger Nutrition 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 22
- 235000013311 vegetables Nutrition 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 10
- 244000141359 Malus pumila Species 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 235000021016 apples Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000001841 zingiber officinale Substances 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 235000016127 added sugars Nutrition 0.000 claims description 4
- 235000015092 herbal tea Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 239000003925 fat Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 241000206672 Gelidium Species 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 239000002211 L-ascorbic acid Substances 0.000 claims description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 241000132456 Haplocarpha Species 0.000 claims 1
- 241000234314 Zingiber Species 0.000 description 18
- 239000000654 additive Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 210000003254 palate Anatomy 0.000 description 2
- 235000021148 salty food Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- -1 CAS No. 9000-07-1) Chemical compound 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000003035 EU approved thickener Substances 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 241001091440 Grossulariaceae Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
PREPARAZIONE ALIMENTARE A BASE DI ZENZERO FOOD PREPARATION BASED ON GINGER
DESCRIZIONE DELL'INVENZIONE DESCRIPTION OF THE INVENTION
La presente invenzione s'inquadra nel settore concernente l?alimentazione e si riferisce ad una preparazione alimentare a base di zenzero fresco in forma di pasta o crema ed adatta alla preparazione di alimenti, condimenti, salse, ripieni e per uso culinario in genere, anche adatta alla preparazione di tisane, th?, bevande in. The present invention is part of the food sector and refers to a food preparation based on fresh ginger in the form of paste or cream and suitable for the preparation of foods, condiments, sauces, fillings and for culinary use in general, also suitable for the preparation of herbal teas, tea, drinks in.
Nel presente documento il termine zenzero, ove non diversamente specificato, viene utilizzato per designare il rizoma fresco di Zingiber officinale. In this document the term ginger, unless otherwise specified, is used to designate the fresh rhizome of Zingiber officinale.
Nel presente documento, con l?espressione ?a base di zenzero? non si vuole intendere necessariamente una predominanza ponderale o percentuale dello zenzero nella preparazione ma il fatto che la maggior parte delle propriet?, in particolare quelle organolettiche, della preparazione sono conferite dallo zenzero. In this document, with the expression? Ginger-based? we do not necessarily mean a weight or percentage predominance of ginger in the preparation but the fact that most of the properties, in particular the organoleptic ones, of the preparation are conferred by ginger.
Sono noti preparati allo zenzero, destinati al settore alimentare, confezionati e venditi in polvere od in pasta. Ginger preparations are known, intended for the food sector, packaged and sold in powder or paste form.
Tali preparati noti sono in genere prodotti a partire da zenzero non fresco, ovvero conservato, tipicamente in salamoia, candito, surgelato, essiccato, disidratato, al quale vengono addizionati acqua, addensanti alimentari per l?uso nell?industria alimentare e, sovente, additivi, coloranti e conservanti anch?essi d?uso nell?industria alimentare. Uno svantaggio di tali preparati noti consiste nel fatto che le lavorazioni per la conservazione dello zenzero, ad esempio la disidratazione, comportano una perdita delle qualit? organolettiche, aromatiche e nutraceutiche dello zenzero e quindi uno scadimento delle qualit? del preparato. These known preparations are generally produced from non-fresh ginger, i.e. preserved, typically in brine, candied, frozen, dried, dehydrated, to which water, food thickeners for use in the food industry and, often, additives are added. , dyes and preservatives also used in the food industry. A disadvantage of these known preparations consists in the fact that the processes for preserving ginger, for example dehydration, involve a loss of quality. organoleptic, aromatic and nutraceutical of ginger and therefore a decline in quality? of the preparation.
Altro svantaggio dei preparati allo zenzero noti consiste nel fatto che taluni additivi alterano il gusto e/o l?aroma dello zenzero in modo sgradito al consumatore o ne limitano l?utilizzabilit? come nel caso di presenza di rilevanti percentuali di zuccheri aggiunti che mal si prestano alla preparazione di carni, pesce ed alimenti salati in genere. Another disadvantage of known ginger preparations consists in the fact that some additives alter the taste and / or aroma of ginger in a way that is not appreciated by the consumer or limit its usability. as in the case of the presence of significant percentages of added sugars that are not suitable for the preparation of meat, fish and salty foods in general.
Ulteriore svantaggio di tali preparati noti consiste nel fatto che sovente non si prestano alla preparazione di bevande a causa della loro scarsa attitudine a disperdersi e/o a disaggregarsi nei liquidi e/o alla alterazione del gusto dello zenzero che producono. Altro svantaggio di detti preparati noti consiste nel fatto che presentano una consistenza al palato spesso fibrosa od altrimenti non gradita dai consumatori. A further disadvantage of these known preparations consists in the fact that they are often not suitable for the preparation of beverages due to their poor ability to disperse and / or break down in liquids and / or to the alteration of the taste of the ginger they produce. Another disadvantage of said known preparations consists in the fact that they have a consistency on the palate that is often fibrous or otherwise not appreciated by consumers.
Ulteriore svantaggio dei preparati allo zenzero noti consiste nel fatto che sempre pi? consumatori non gradiscono e preferiscono evitare prodotti contenenti addensanti, coloranti, antiossidanti ed in genere additivi per alimenti di tipo industriale. Another disadvantage of known ginger preparations is that more and more? consumers do not like and prefer to avoid products containing thickeners, dyes, antioxidants and in general additives for industrial foods.
Uno scopo della presente invenzione ? quello di proporre una preparazione alimentare a base di zenzero, oggetto della presente invenzione, realizzata a partire da rizoma fresco di Zingiber officinale ovvero da zenzero fresco. A purpose of the present invention? that of proposing a food preparation based on ginger, object of the present invention, made starting from fresh rhizome of Zingiber officinale or from fresh ginger.
Ulteriore scopo ? di proporre una preparazione che conservi inalterate o quasi inalterate le qualit? organolettiche, aromatiche e nutraceutiche dello zenzero. Further purpose? to propose a preparation that preserves unaltered or almost unaltered the qualities? organoleptic, aromatic and nutraceutical of ginger.
Altro scopo ? di proporre una preparazione che si presti alla realizzazione di alimenti salati, quali carni, pesce, etc. e di alimenti dolci quali torte, crostate, biscotti, gelatine, bevande, tisane e simili. Other purpose? to propose a preparation that lends itself to the creation of salty foods, such as meats, fish, etc. and sweet foods such as cakes, pies, biscuits, jellies, drinks, herbal teas and the like.
Ulteriore scopo ? di proporre una preparazione che si disaggrega facilmente nei liquidi in cui rilascia i propri aromi, profumi, sapori, piccantezza e principi tipici dello zenzero nella bevanda prodotta. Further purpose? to propose a preparation that easily disintegrates in liquids in which it releases its own aromas, fragrances, flavors, spiciness and typical principles of ginger in the beverage produced.
Altro scopo della preparazione oggetto della presente invenzione ? di avere una consistenza cremosa e molto gradevole al palato dei consumatori. Another purpose of the preparation object of the present invention? to have a creamy consistency and very pleasant to the palate of consumers.
Ulteriore scopo ? di proporre ai consumatori una preparazione priva di costituenti ed additivi di tipo industriale, priva di sale, di zucchero aggiunto e di grassi. Further purpose? to offer consumers a preparation free of industrial constituents and additives, free of salt, added sugar and fat.
DESCRIZIONE DETTAGLIATA DETAILED DESCRIPTION
La composizione alimentare a base di zenzero, oggetto della presente invenzione ? destinata all?uso culinario e/o alla preparazione di bevande e tisane. The food composition based on ginger, object of the present invention? intended for culinary use and / or for the preparation of drinks and herbal teas.
La composizione alimentare a base di zenzero comprende rizoma fresco di Zingiber officinale tritato e/od omogenizzato ed almeno un prodotto di origine vegetale (fresco e/o conservato e/o suoi derivati) avente un contenuto totale di pectine (ad es. CAS n. The food composition based on ginger includes fresh chopped and / or homogenized Zingiber officinale rhizome and at least one product of vegetable origin (fresh and / or preserved and / or its derivatives) having a total content of pectins (eg CAS n.
9000-69-5) e/o di polisaccaridi pari o superiore allo 0,05% peso su peso. 9000-69-5) and / or of polysaccharides equal to or greater than 0.05% weight by weight.
Tale prodotto di origine vegetale pu? essere in polvere o altrimenti disgregato oppure, ad esempio se ? fresco, pu? essere tritato od omogenizzato. This product of plant origin can? be powdered or otherwise disintegrated or, for example if? cool, can? be chopped or homogenized.
Preferibilmente il prodotto di origine vegetale consiste in una frutta fresca avete parte secca pari ad almeno 20% in peso sul proprio peso totale. Preferably the product of vegetable origin consists of a fresh fruit with a dry part equal to at least 20% by weight of its total weight.
Tale frutta pu? essere intera, detorsolata o detorsolate e sbucciata. Such fruit can? be whole, cored or cored and peeled.
Tale frutta pu? essere conservata tramite essiccamento naturale, tramite disidratazione od altri processi fisici o preferibilmente tale frutta ? fresca. Such fruit can? be preserved by natural drying, by dehydration or other physical processes or preferably such fruit? fresh.
Preferibilmente detta frutta consiste in mele ovvero nei frutti dell?albero Malus domestica. Preferably, said fruit consists of apples or in the fruits of the Malus domestica tree.
L?invenzione prevede l?uso preferito di mele fresche di variet? Morgenduft ovvero Imperatore. The invention foresees the preferred use of fresh apples of different varieties. Morgenduft or Emperor.
In alternativa od in aggiunta L?invenzione prevede l?uso di prugne, bucce di agrumi, mele cotogne, uvaspina, frutti di bosco, fragole, verdure, carote, piselli, cetrioli, sedano, pomodori e legumi. Alternatively or in addition The invention provides for the use of plums, citrus peels, quinces, gooseberries, berries, strawberries, vegetables, carrots, peas, cucumbers, celery, tomatoes and legumes.
La composizione comprende una quantit? di zenzero compresa tra lo 1% ed il 99% ed una quantit? di mele compresa tra il 99% e lo 1% in peso sul peso totale della composizione. The composition includes a quantity? of ginger between 1% and 99% and a quantity? of apples between 99% and 1% by weight of the total weight of the composition.
In alternativa ed in aggiunta a quanto precedentemente indicato, l?invenzione prevede anche che il prodotto di origine vegetale sia costituito o comprenda un materiale di origine vegetale disidratato e/o un derivato vegetale consistente in amido (ad es. CAS n. 9005-25-8) di patate, di mais, di riso e/o di altri vegetali, agar agar (ad es. CAS n. As an alternative and in addition to what has been previously indicated, the invention also provides that the product of vegetable origin is constituted or includes a material of dehydrated vegetable origin and / or a vegetable derivative consisting of starch (eg. CAS no. 9005-25 -8) of potatoes, corn, rice and / or other vegetables, agar agar (eg CAS no.
9002-18-0), carragenina (ad es. CAS n. 9000-07-1), gomma di guar (ad es. CAS n. 9002-18-0), carrageenan (e.g. CAS No. 9000-07-1), guar gum (e.g. CAS No.
9000-30-0) e/o addensanti quali le frutta e la verdura con pectina e simili. 9000-30-0) and / or thickeners such as fruit and vegetables with pectin and the like.
Il prodotto di origine vegetale pu? quindi essere costituito dalle frutta sopra specificate o da detto materiale di origine vegetale disidratato e/o derivato vegetale o da una loro miscela. The product of vegetable origin can? therefore it consists of the fruits specified above or of said dehydrated material of vegetable origin and / or vegetable derivative or of a mixture thereof.
Inoltre la composizione pu? comprendere un ulteriore ingrediente consistente in almeno un olio vegetale. La composizione pu? inoltre comprendere succo di limone fresco o di un prodotto agricolo fresco con una elevata concentrazione di Acido L-Ascorbico (CAS n. 50-81-7). Tale succo arricchisce le caratteristiche organolettiche della composizione e, tra altre, pu? svolgere una funzione antiossidante. In addition, the composition can? comprise a further ingredient consisting of at least one vegetable oil. The composition can? also include fresh lemon juice or fresh agricultural product with a high concentration of L-Ascorbic Acid (Cas No. 50-81-7). This juice enriches the organoleptic characteristics of the composition and, among others, can? perform an antioxidant function.
La percentuali di ciascuno tra olio vegetale e succo di limone sono comprese tra lo 0,01% ed il 24% in peso sul peso finale della composizione. The percentages of each of vegetable oil and lemon juice are between 0.01% and 24% by weight on the final weight of the composition.
L?invenzione prevede anche che la composizione sia priva di cloruro di sodio (NaCl) (CAS n. 7647-14-5), di altri sali aggiunti, di zuccheri aggiunti, di grassi e di aditivi alimentari The invention also provides that the composition is free of sodium chloride (NaCl) (CAS no. 7647-14-5), other added salts, added sugars, fats and food additives.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102020000005101A IT202000005101A1 (en) | 2020-03-10 | 2020-03-10 | FOOD PREPARATION BASED ON GINGER |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102020000005101A IT202000005101A1 (en) | 2020-03-10 | 2020-03-10 | FOOD PREPARATION BASED ON GINGER |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IT202000005101A1 true IT202000005101A1 (en) | 2021-09-10 |
Family
ID=70804964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT102020000005101A IT202000005101A1 (en) | 2020-03-10 | 2020-03-10 | FOOD PREPARATION BASED ON GINGER |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT202000005101A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110189348A1 (en) * | 1998-10-28 | 2011-08-04 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| WO2014082560A1 (en) * | 2012-11-27 | 2014-06-05 | Shanghai Jiao Tong University | Compositions for balancing gut microbiota and the preparation and the uses thereof |
| CN105962312A (en) * | 2016-05-27 | 2016-09-28 | 彭展忠 | Method for preparing fresh beef paste |
| CN106578289A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Soft sweet made from agrocybe cylindracea, fresh ginger and citrus peel and making method thereof |
| WO2018015353A1 (en) * | 2016-07-18 | 2018-01-25 | Nathura S.P.A. | A pharmaceutical or food supplement formulation for the treatment of intestinal constipation |
-
2020
- 2020-03-10 IT IT102020000005101A patent/IT202000005101A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110189348A1 (en) * | 1998-10-28 | 2011-08-04 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| WO2014082560A1 (en) * | 2012-11-27 | 2014-06-05 | Shanghai Jiao Tong University | Compositions for balancing gut microbiota and the preparation and the uses thereof |
| CN105962312A (en) * | 2016-05-27 | 2016-09-28 | 彭展忠 | Method for preparing fresh beef paste |
| WO2018015353A1 (en) * | 2016-07-18 | 2018-01-25 | Nathura S.P.A. | A pharmaceutical or food supplement formulation for the treatment of intestinal constipation |
| CN106578289A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Soft sweet made from agrocybe cylindracea, fresh ginger and citrus peel and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| CHEMICAL ABSTRACTS, Columbus, Ohio, US; abstract no. 7647-14-5 |
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