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DE29803962U1 - Seasoning mix that can be added to a food and food produced with it - Google Patents

Seasoning mix that can be added to a food and food produced with it

Info

Publication number
DE29803962U1
DE29803962U1 DE29803962U DE29803962U DE29803962U1 DE 29803962 U1 DE29803962 U1 DE 29803962U1 DE 29803962 U DE29803962 U DE 29803962U DE 29803962 U DE29803962 U DE 29803962U DE 29803962 U1 DE29803962 U1 DE 29803962U1
Authority
DE
Germany
Prior art keywords
mixture
food
olive
seasoning mixture
seasoning
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.)
Expired - Lifetime
Application number
DE29803962U
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DE29803962U priority Critical patent/DE29803962U1/en
Publication of DE29803962U1 publication Critical patent/DE29803962U1/en
Priority to DE19908928A priority patent/DE19908928A1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Description

BeschreibungDescription

Die Erfindung betrifft eine, einem Lebensmittel zusetzbare Würzmischung nach dem Oberbegriff des Anspruch 1 und mit dieser Würzmischung hergestellte Lebensmittel gemäß der Gattung der Ansprüche! 1,12 und 16.The invention relates to a seasoning mixture that can be added to a foodstuff according to the preamble of claim 1 and to foods produced with this seasoning mixture according to the class of claims 1, 12 and 16.

An eine Wurst, eine Pastete oder Brot wird der Anspruch gestellt schmackhaft und aromatisch zu sein. Dies wird oftmals nur mit künstlichen Aromastoffen erreicht, Der Erfindung liegt die Aufgabe zu Grunde Mittel zur Herstellung für solche schmackhafte und aromatische Lebensmittel, insbesondereWurst; Pastete oder Brot zu schaffen, die keine künstlichen Aromastoffe beinhalten.A sausage, a pate or bread is expected to be tasty and aromatic. This is often only achieved with artificial flavorings. The invention is based on the object of creating means for producing such tasty and aromatic foods, in particular sausage, pate or bread, which do not contain any artificial flavorings.

Dies wird durch eine Würzmischung nach dem Kennzeichen des Hauptanspruchs gelöst. Nach der Erfindung besteht die Würzmischung aus einer gewürzten Olivenmasse. Die gewürzte Olivenmasse ist der ideale Geschmacksträger der hinsichtlich seines Aromas individuellThis is solved by a seasoning mixture according to the characterizing part of the main claim. According to the invention, the seasoning mixture consists of a seasoned olive mass. The seasoned olive mass is the ideal flavor carrier that can be individually

manipulierbar ist. ■■ \ ■,-·,■can be manipulated. ■■ \ ■,-·,■

Insbesondere dann, wenn wie bei einem zweckmäßigen Merkmal der Erfindung die In particular, if, as in the case of a useful feature of the invention, the

Olivenmasse zerkleinert, insbesondere zerhackt, zermahlen oder pastiert ist, wird die aromatisierbare Oberfläche der Oliven vergrößert.When the olive mass is crushed, in particular chopped, ground or pasted, the aromatizable surface of the olives is increased.

Bei einer bevorzugten Ausführung der erfindungsgemäßen Würzmischung sind die Oliven, die nach der Ernte in einem Salzbehälter einem Gärungsprozeß unterworfen werden, vor Verwendung entsalzt oder zumindest deren Salzgehalt soweit reduziert, daß diese wieder zur Aufnahme von Gewürzen geeignet sind. Bei einer besonders bevorzugten Ausführung der Erfindung ist vorgesehen, daß die Mischung der Olivenmasse bei einem Anteil von 20 Kg Oliven lltr. Öl, 30g Basilikum, 60g Oregano 5g Zitronensäure und 150g Knoblauch beinhaltet. Bei einer besonders bevorzugten Ausführung der Erfindung ist vorgesehen, die Würzmischung einem Wurstbrät beizugeben, wobei der Anteil an Wurst- und / oder Pastetenmasse annähernd 75 % beträgt und 25% gewürzte Olivenmasse eingesetzt wird. Wenn hierbei der Olivenanteil 20kg beträgt, hat sich ein Gewürzanteil von lltr. Öl, 30g Basilikum, 60g Oregano 5g Zitronensäure und 150g Knoblauch als besonders vorteilhaft erwiesen. Eine weitere Möglichkeit besteht erfindungsgemäß darin, mit der Würzmischung ein Brot herzustellen. ■In a preferred embodiment of the seasoning mixture according to the invention, the olives, which are subjected to a fermentation process in a salt container after harvesting, are desalted before use or at least their salt content is reduced to such an extent that they are again suitable for absorbing spices. In a particularly preferred embodiment of the invention, the mixture of olive mass contains a proportion of 20 kg olives, 1 ltr. oil, 30g basil, 60g oregano, 5g citric acid and 150g garlic. In a particularly preferred embodiment of the invention, the seasoning mixture is added to a sausage meat, the proportion of sausage and/or pate mass being approximately 75% and 25% seasoned olive mass being used. If the olive proportion is 20kg, a spice proportion of 1 ltr. Oil, 30g basil, 60g oregano, 5g citric acid and 150g garlic have proven to be particularly beneficial. Another possibility according to the invention is to make bread with the spice mixture. ■

Die gewürzte Olivenmasse wird bevorzugterweise etwa 48 Stunden gebeizt, d.h. in ihrer i Mischung beibehalten, bevor sie einem Brotteig, einer Wurst- oder Pastetenmasse, dies kann beispielsweise die Masse für.eine Fleischwurst oder eine Schinkenwurst sein, beigemischt und gebrüht bzw. gebacken wird. ;.The seasoned olive paste is preferably marinated for about 48 hours, i.e. kept in its mixture, before it is mixed into a bread dough, a sausage or pâté mixture, this can be, for example, the mixture for a meat sausage or a ham sausage, and boiled or baked. ;.

Ausfuhrungsbeispiel: ■..■.„...,...-.. . _.__'_ _Example: ■..■.„...,...-.. . _.__'_ _

20 kg entsteinte Oliven werden gewässert und dabei der Salzgehalt zumindest soweit reduziert, daß dieserauf die Wurstwürzung weitestgehend ohne Einfluß bleibt. Danach werden die Oliven zerhackt und mit 11 Öl, 30 g Basilikum, 60 g Oregano, 5 g Zitronensäure und 150 g Knoblauch vermischt. Bei Bedarf, wenn der Salzgehalt der Oliven neutralisiert ist, Salz zugegeben. Diese Olivenmasse wird etwa 48 Stunden ziehen lassen. Wenn die Olivenmasse wunschgemäß aromatisiert ist, wird diese einer vorbereiteten Wurstmasse beigegeben, wobei das Mischungsverhältnis 25 Gew. % Olivenmasse und 75 Gew.% Wurstmasse beträgt. Danach wird die Wurst gebrüht:20 kg of pitted olives are soaked in water and the salt content is reduced to at least the extent that it has as little effect on the sausage seasoning as possible. The olives are then chopped and mixed with 11 g of oil, 30 g of basil, 60 g of oregano, 5 g of citric acid and 150 g of garlic. If necessary, when the salt content of the olives is neutralized, salt is added. This olive mass is left to steep for about 48 hours. When the olive mass has the desired flavor, it is added to a prepared sausage mass, with the mixing ratio being 25% by weight of olive mass and 75% by weight of sausage mass. The sausage is then boiled:

Claims (1)

AnsprücheExpectations .Einem Lebensmittel zusetzbare Würzmischung, dadurch gekennzeichnet, daß die Würzmischung eine gewürzte Olivenmasse ist..Seasoning mixture that can be added to a foodstuff, characterized in that the seasoning mixture is a seasoned olive paste. 2. Würzmischung nach Anspruch 1, dadurch gekennzeichnet, daß die Olivenmässe zerkleinert ist2. Seasoning mixture according to claim 1, characterized in that the olive mass is crushed 3. Würzmischung nach mindestens einem der Ansprüche 1 und 2, dadurch gekennzeichnet, daß die Olivenmasse zerhackt ist.3. Seasoning mixture according to at least one of claims 1 and 2, characterized in that the olive mass is chopped. 4. Würzmischung nach mindestens einem, der vorstehenden Ansprüche, dadurch gekennzeichnet, daß die Olivenmasse zermahlen ist.4. Seasoning mixture according to at least one of the preceding claims, characterized in that the olive mass is ground. 5.. Würzmischung nach mindestens einem der vorstehenden Ansprüche, dadurch gekennzeichnet,5.. Seasoning mixture according to at least one of the preceding claims, characterized in &igr; ·■■.·'■',&igr; ·■■.·'■', daß die.Olivenmässe passiert ist. -■that the olive mass happened. -■ 6. Würzmischung nach mindestens einem der vorstehenden Ansprüche,. ' dadurch gekennzeichnet, daß die Oliven entsalzt sind.6. Seasoning mixture according to at least one of the preceding claims, ' characterized in that the olives are desalted. 7. Würzmischung nach mindestens einem der vorstehenden Ansprüche, dadurch gekennzeichnet,7. Seasoning mixture according to at least one of the preceding claims, characterized in daß der Salzgehalt der Oliven reduziert ist. >that the salt content of the olives is reduced. > 8. Würzmischung nach mindestens einem der vorstehenden Ansprüche, dadurch gekennzeichnet, daß die gewürzte Olivenmässe zumindest aus Oliven, Öl, Basilikum, Oregano, Zitronensäure und Knoblauch besteht.8. Seasoning mixture according to at least one of the preceding claims, characterized in that the seasoned olive paste consists of at least olives, oil, basil, oregano, citric acid and garlic. 9. Würzmischung nach mindestens einem der vorstehenden Ansprüche,9. Seasoning mixture according to at least one of the preceding claims, dadurch gekennzeichnet, "characterized, " daß die Mischung der Olivenmasse bei einem Anteil von 20 Kg Oliven Ihr. Öl, 30g Basilikum, 60g Oregano 5g Zitronensäure und 150g Knoblauch beinhaltet.that the mixture of olive paste contains 20 kg of olives, oil, 30g basil, 60g oregano, 5g citric acid and 150g garlic. lO.Würzmischung nach mindestens einem der vorstehenden Ansprüche, dadurch gekennzeichnet, daß die gewürzte Olivenmasse gebeizt ist.lO.Seasoning mixture according to at least one of the preceding claims, characterized in that the seasoned olive mass is pickled. !.Lebensmittel beinhaltend die Würzmischung nach mindestens einem der Ansprüche 1 -10, dadurch gekennzeichnet, daß die Würzmischung einer Wurstmasse beigemischt ist.!.Food containing the seasoning mixture according to at least one of claims 1-10, characterized in that the seasoning mixture is mixed into a sausage mixture. 12.Lebensmittel beinhaltend die Würzmischung nach mindestens einem der Ansprüche 1 -10, dadurch gekennzeichnet, , &igr;12.Food containing the seasoning mixture according to at least one of claims 1-10, characterized in, &igr; daß die Würzmischung einer Pastetenmasse beigemischt ist.that the spice mixture is mixed into a pie mixture. 13.Lebensmittel nach Anspruch 11 oder 12, dadurch gekennzeichnet, daß dieses aus annähernd 75 % Wurst- oder Pastetenmasse und 25% Olivenmasse besteht.13.Food according to claim 11 or 12, characterized in that it consists of approximately 75% sausage or pate mass and 25% olive mass. 14.Lebensmittel nach mindestens einem der vorstehenden Ansprüche, &igr; dadurch gekennzeichnet, ■ ' <■ 14.Food according to at least one of the preceding claims, &igr; characterized in that ■ '<■ daß die Wurst-oder Pastetenmasse aus Fleisch besteht.that the sausage or pate mixture consists of meat. 15.Lebensmittel nach mindestens einem der vorstehenden Ansprüche, , dadurch gekennzeichnet, daß die Wurst öder Pastete gebrüht ist. ,15.Food according to at least one of the preceding claims, , characterized in that the sausage or pate is boiled. , lö.Lebensmittel nach mindestens einem der Ansprüche 1-10, dadurch gekennzeichnet, daß die Würzmischung einem Brotteig beigemischt ist.lö.Food according to at least one of claims 1-10, characterized in that the seasoning mixture is mixed into a bread dough. 17.Lebensmittel nach Anspruch 16, dadurch gekennzeichnet, daß dieses aus annähernd 75 % Brotteig und 25% Olivenmasse besteht.17.Food according to claim 16, characterized in that it consists of approximately 75% bread dough and 25% olive paste. 18.Lebensmittel nach Anspruch 16, dadurch gekennzeichnet, daß die Teigmischung gebacken ist.18.Food according to claim 16, characterized in that the dough mixture is baked.
DE29803962U 1998-03-07 1998-03-07 Seasoning mix that can be added to a food and food produced with it Expired - Lifetime DE29803962U1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE29803962U DE29803962U1 (en) 1998-03-07 1998-03-07 Seasoning mix that can be added to a food and food produced with it
DE19908928A DE19908928A1 (en) 1998-03-07 1999-03-02 Seasoning mixture for foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE29803962U DE29803962U1 (en) 1998-03-07 1998-03-07 Seasoning mix that can be added to a food and food produced with it

Publications (1)

Publication Number Publication Date
DE29803962U1 true DE29803962U1 (en) 1998-06-04

Family

ID=8053689

Family Applications (2)

Application Number Title Priority Date Filing Date
DE29803962U Expired - Lifetime DE29803962U1 (en) 1998-03-07 1998-03-07 Seasoning mix that can be added to a food and food produced with it
DE19908928A Ceased DE19908928A1 (en) 1998-03-07 1999-03-02 Seasoning mixture for foods

Family Applications After (1)

Application Number Title Priority Date Filing Date
DE19908928A Ceased DE19908928A1 (en) 1998-03-07 1999-03-02 Seasoning mixture for foods

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DE (2) DE29803962U1 (en)

Also Published As

Publication number Publication date
DE19908928A1 (en) 1999-09-09

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Legal Events

Date Code Title Description
R207 Utility model specification

Effective date: 19980716

R156 Lapse of ip right after 3 years

Effective date: 20020101