WO2021111396A1 - Product, or preparation, to flavor dishes - Google Patents

Product, or preparation, to flavor dishes Download PDF

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Publication number
WO2021111396A1
WO2021111396A1 PCT/IB2020/061510 IB2020061510W WO2021111396A1 WO 2021111396 A1 WO2021111396 A1 WO 2021111396A1 IB 2020061510 W IB2020061510 W IB 2020061510W WO 2021111396 A1 WO2021111396 A1 WO 2021111396A1
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WO
WIPO (PCT)
Prior art keywords
product
weight
finished product
product according
preparation
Prior art date
Application number
PCT/IB2020/061510
Other languages
French (fr)
Inventor
Cristina ALLODI
Original Assignee
Good S.R.L.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Good S.R.L. filed Critical Good S.R.L.
Publication of WO2021111396A1 publication Critical patent/WO2021111396A1/en

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp

Definitions

  • PRODUCT OR PREPARATION, TO FLAVOR DISHES.
  • the present invention relates to a product, or preparation, to flavor dishes, both hot and cold, in particular consisting of appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat or fish or other.
  • the present product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof.
  • the present product or preparation has a remarkable yield in terms of adding flavor to said dishes, in that, in use, it has the feature of entirely enveloping them, giving them its flavor characteristics.
  • the present product, or preparation is used to flavor dishes, both hot and cold, in particular appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat or fish, or other.
  • the present product, or preparation, to flavor dishes comprises a flavoring agent comprising, or consisting of, fish and/or meat, in particular suitably transformed.
  • the present product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof.
  • the present product or preparation has a remarkable yield in terms of adding flavor to said dishes, as, in use, it has the feature of entirely enveloping them, giving them its flavor characteristics.
  • the present product or preparation can be obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties and can further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.
  • the present flavoring agent may be a transformed meat such as ham or other.
  • said flavoring agent however comprises, or consists of, bluefish.
  • said flavoring agent comprises, or consists of, anchovies.
  • the flavoring agent is made from one or more of the following raw materials: dehydrated anchovies, anchovies in oil, anchovy paste, anchovy aroma.
  • said flavoring agent, in the product, or preparation is in an amount comprised between 5% and 90% by weight of the finished product, in particular in an amount comprised between 15% and 50% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 37% by weight of the finished product.
  • the product, or preparation comprises food salt (NaCI).
  • said food salt is in an amount comprised between 15% and 90% by weight of the finished product, in particular in an amount between 30% and 70% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 53% by weight of the finished product.
  • the product, or preparation further comprises, an agent that is a vegetable dietary fiber source.
  • said agent which is a vegetable dietary fiber source is present in an amount comprised between 3% and 60% by weight of the finished product, in particular in an amount comprised between 15% and 40% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 10% by weight of the finished product.
  • said agent which is a vegetable dietary fiber source comprises, or consists of, bamboo fiber.
  • the product, or preparation, to flavor dishes is in powder form.
  • a portion of product, or preparation, to flavor dishes, is made from the following ingredients: 369 grams of anchovies, in particular as anchovy paste, or anchovies in oil, or dehydrated anchovies,
  • a portion of a product, or preparation, to flavor dishes is obtained which can advantageously be used in alternative to the use of only salt, in practice reducing the use thereof and which has a remarkable yield in terms of adding flavor to said dishes, as, in use, it has the feature of enveloping them, giving them its flavor characteristics.
  • the product or preparation is obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties and can further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.
  • the product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof;
  • the product or preparation has a remarkable yield in terms of adding flavor to said dish, as, in use, it has the feature of entirely enveloping it, giving it its flavor characteristics;
  • the present product or preparation can be obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties; - the present product may further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.

Abstract

Product, or preparation, to flavor dishes, both hot and cold, in particular consisting of appetizers, vegetables, sauces, first courses and/or main courses, in particular based on meat and fish, or other; including a flavoring agent comprising, or consisting of, fish.

Description

DESCRIPTION
PRODUCT, OR PREPARATION, TO FLAVOR DISHES.
Field of application of this invention The present invention relates to a product, or preparation, to flavor dishes, both hot and cold, in particular consisting of appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat or fish or other. Background
They are known products, or preparations, to flavor dishes, in alternative to the common food salt, based on herbs.
However, this kind of flavoring products have a rather limited use, generally to flavor dishes based on meat or little more and in any case they have well determined organoleptic characteristics that are not appreciated by all consumers.
After all, using salt for flavoring purposes has drawbacks as far as health is concerned.
It is in fact well known that using too much salt leads to blood pressure increase and consequent problems on the person’s overall health.
Therefore, flavoring hot and cold dishes in a natural and healthy way, i.e. introducing corresponding nutrients cannot be provided by using salt.
Summary of the invention
With the present invention it is wished to propose a new solution and/or an alternative to the solutions known up to now and in particular it is proposed to overcome one or more of the drawbacks or problems referred to above, and/or to satisfy one or more requirements referred to above and/or in any case experienced in the art, and in particular which can be deduced from the above. It is therefore proposed a product, or a preparation, to flavor dishes, both hot and cold, in particular consisting of appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat or fish, or other; characterized in that it comprises a flavoring agent comprising, or consisting of, fish and/or meat, in particular suitably transformed.
It is thereby possible to provide flavor to hot and cold dishes in a natural and relatively healthy way, i.e. introducing corresponding nutrients.
The present product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof. The present product or preparation has a remarkable yield in terms of adding flavor to said dishes, in that, in use, it has the feature of entirely enveloping them, giving them its flavor characteristics.
This and other innovative aspects are, however, set forth in the appended claims, whose technical characteristics can be found, together with corresponding advantages achieved, in the following detailed description, showing a merely exemplary and non-limiting embodiment of the invention, as well as in the hereinafter reported embodiment.
Detailed description of preferred embodiments of the invention The present product, or preparation, is used to flavor dishes, both hot and cold, in particular appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat or fish, or other.
Advantageously, the present product, or preparation, to flavor dishes comprises a flavoring agent comprising, or consisting of, fish and/or meat, in particular suitably transformed.
It is thereby possible to provide flavor to hot and cold dishes in a natural and relatively healthy way, i.e. introducing corresponding nutrients.
The present product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof. The present product or preparation has a remarkable yield in terms of adding flavor to said dishes, as, in use, it has the feature of entirely enveloping them, giving them its flavor characteristics. The present product or preparation can be obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties and can further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.
In particular, if based on meat, the present flavoring agent may be a transformed meat such as ham or other. Advantageously, in a particularly preferred way, said flavoring agent however comprises, or consists of, bluefish.
In particular, in a particularly advantageous way, said flavoring agent, comprises, or consists of, anchovies.
In particular, advantageously, the flavoring agent is made from one or more of the following raw materials: dehydrated anchovies, anchovies in oil, anchovy paste, anchovy aroma.
Advantageously, said flavoring agent, in the product, or preparation, is in an amount comprised between 5% and 90% by weight of the finished product, in particular in an amount comprised between 15% and 50% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 37% by weight of the finished product.
Furthermore, advantageously, the product, or preparation, comprises food salt (NaCI).
Advantageously, said food salt is in an amount comprised between 15% and 90% by weight of the finished product, in particular in an amount between 30% and 70% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 53% by weight of the finished product.
Particularly advantageously, the product, or preparation, further comprises, an agent that is a vegetable dietary fiber source.
Particularly advantageously, said agent which is a vegetable dietary fiber source is present in an amount comprised between 3% and 60% by weight of the finished product, in particular in an amount comprised between 15% and 40% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 10% by weight of the finished product.
Advantageously, said agent which is a vegetable dietary fiber source comprises, or consists of, bamboo fiber.
Advantageously, the product, or preparation, to flavor dishes is in powder form.
This makes is easy to use it on the respective dish.
EMBODIMENT
A portion of product, or preparation, to flavor dishes, is made from the following ingredients: 369 grams of anchovies, in particular as anchovy paste, or anchovies in oil, or dehydrated anchovies,
108 grams of bamboo fiber,
523 grams of salt.
To prepare it, said ingredients are introduced into a proper piece of equipment that provides to mix them and crush them into corresponding powder.
A portion of a product, or preparation, to flavor dishes is obtained which can advantageously be used in alternative to the use of only salt, in practice reducing the use thereof and which has a remarkable yield in terms of adding flavor to said dishes, as, in use, it has the feature of enveloping them, giving them its flavor characteristics.
The product or preparation is obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties and can further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.
In practice, as is evident, the above illustrated technical characteristics allow, individually or in a respective combination, to achieve one or more of the following advantageous results: - it is possible to provide flavor to hot and cold dishes in a natural and relatively healthy way, i.e. introducing corresponding nutrients,
- the product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof;
- the product or preparation has a remarkable yield in terms of adding flavor to said dish, as, in use, it has the feature of entirely enveloping it, giving it its flavor characteristics;
- the present product or preparation can be obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties; - the present product may further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.
The present invention is susceptible to evident industrial application. The person skilled in the art will also be able to imagine numerous modifications and/or variations to be made to the same invention, while remaining within the scope of the inventive concept, as extensively explained. Moreover, the person skilled in the art will be able to imagine further preferred embodiments of the invention which include one or more of the above illustrated characteristics of the preferred embodiment. Moreover, it must also be understood that all the details of the invention can be replaced by technically equivalent elements.

Claims

1. Product, or preparation, to flavor dishes, both hot and cold, in particular consisting of appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat and fish, or other; characterized in that it comprises a flavoring agent comprising, or consisting of, fish and/or meat, in particular suitably transformed.
2. Product according to claim 1 , characterized in that said flavoring agent comprises, or consists of, bluefish.
3. Product according to any one of the preceding claims, characterized in that said flavoring agent comprises, or consists of, anchovies.
4. Product according to any one of the preceding claims, characterized in that said flavoring agent is made from one or more of the following raw materials: dehydrated anchovies, anchovies in oil, anchovy paste, anchovy aroma.
5. Product according to any one of the preceding claims, characterized in that said flavoring agent is present in an amount comprised between 5% and 90% by weight of the finished product, in particular in an amount comprised between 15% and 50% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 37% by weight of the finished product.
6. Product according to any one of the preceding claims, characterized in that it comprises food salt (NaCI).
7. Product according to claim 6, characterized in that said food salt is present in an amount comprised between 15% and 90% by weight of the finished product, in particular in an amount comprised between 30% and 70% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 53% by weight of the finished product.
8. Product according to any one of the preceding claims, characterized in that it comprises a vegetable dietary fiber source.
9. Product according to claim 8, characterized in that said agent which is a vegetable dietary fiber source is present in an amount comprised between 3% and 60% by weight of the finished product, in particular in an amount comprised between 15% and 40% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 10% by weight of the finished product.
10. Product according to any one of the preceding claims 8 and 9, characterized in that it said agent that is a vegetable dietary fiber source comprises, or consists of bamboo fiber.
11. Product according to any one of the preceding claims, characterized in that the flavoring product, or preparation, is in powder form.
PCT/IB2020/061510 2019-12-06 2020-12-04 Product, or preparation, to flavor dishes WO2021111396A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102019000023298A IT201900023298A1 (en) 2019-12-06 2019-12-06 PRODUCT, OR PREPARATION, FOR SEASONING DISHES
IT102019000023298 2019-12-06

Publications (1)

Publication Number Publication Date
WO2021111396A1 true WO2021111396A1 (en) 2021-06-10

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WO (1) WO2021111396A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070104019A (en) * 2006-04-21 2007-10-25 송영호 Frozen processed to add flavor and at this solar frozen processed
CN105707266A (en) * 2016-03-21 2016-06-29 西南大学 Bamboo shoot dietary fiber milk jelly and preparation method thereof
KR20180106077A (en) * 2017-03-17 2018-10-01 농업회사법인 한살림축산식품(유) Meat processing additive composition and the processed meat product using the same
WO2019227138A1 (en) * 2018-06-01 2019-12-05 I Cook Catering Services Pty Ltd A texture modified food product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070104019A (en) * 2006-04-21 2007-10-25 송영호 Frozen processed to add flavor and at this solar frozen processed
CN105707266A (en) * 2016-03-21 2016-06-29 西南大学 Bamboo shoot dietary fiber milk jelly and preparation method thereof
KR20180106077A (en) * 2017-03-17 2018-10-01 농업회사법인 한살림축산식품(유) Meat processing additive composition and the processed meat product using the same
WO2019227138A1 (en) * 2018-06-01 2019-12-05 I Cook Catering Services Pty Ltd A texture modified food product

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Food for Little Ones: Roasted Dried Achovies Powder ?????", 26 October 2012 (2012-10-26), XP055714841, Retrieved from the Internet <URL:http://food4littleones.blogspot.com/2012/10/roasted-dried-achovies-powder.html> [retrieved on 20200714] *
DATABASE GNPD [online] MINTEL; 15 February 2019 (2019-02-15), ANONYMOUS: "Anchovy Seasoning Powder", XP055714600, retrieved from www.gnpd.com Database accession no. 6336825 *
DATABASE GNPD [online] MINTEL; 22 March 2006 (2006-03-22), ANONYMOUS: "Anchovy Seasoning Granules", XP055714709, retrieved from www.gnpd.com Database accession no. 513050 *
DATABASE GNPD [online] MINTEL; 6 March 2012 (2012-03-06), ANONYMOUS: "Seasoning Powder", XP055714599, retrieved from www.gnpd.com Database accession no. 1745846 *

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