FR2716080A1 - Savoury seasoning sauce based on peanuts, garlic, onion and red chillies - Google Patents
Savoury seasoning sauce based on peanuts, garlic, onion and red chillies Download PDFInfo
- Publication number
- FR2716080A1 FR2716080A1 FR9401844A FR9401844A FR2716080A1 FR 2716080 A1 FR2716080 A1 FR 2716080A1 FR 9401844 A FR9401844 A FR 9401844A FR 9401844 A FR9401844 A FR 9401844A FR 2716080 A1 FR2716080 A1 FR 2716080A1
- Authority
- FR
- France
- Prior art keywords
- peanuts
- garlic
- onion
- cream
- food
- 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
- 235000020232 peanut Nutrition 0.000 title claims abstract description 22
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 21
- 241000234282 Allium Species 0.000 title claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 14
- 240000002234 Allium sativum Species 0.000 title claims abstract description 14
- 235000004611 garlic Nutrition 0.000 title claims abstract description 14
- 235000015067 sauces Nutrition 0.000 title abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 title abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 5
- 239000006071 cream Substances 0.000 claims description 26
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims description 9
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 claims description 9
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000008240 homogeneous mixture Substances 0.000 claims description 2
- 239000001068 allium cepa oil Substances 0.000 claims 1
- 239000010647 garlic oil Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 8
- 235000019198 oils Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000002566 Capsicum Nutrition 0.000 abstract description 4
- 239000006002 Pepper Substances 0.000 abstract description 3
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 3
- 235000017804 Piper guineense Nutrition 0.000 abstract description 3
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000002567 Capsicum annuum Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 7
- 235000019483 Peanut oil Nutrition 0.000 description 5
- 239000000312 peanut oil Substances 0.000 description 5
- 235000013409 condiments Nutrition 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 244000056139 Brassica cretica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000008294 cold cream Substances 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
CRE'IE A BASE DE CACAHUETTES
PROCEDE DE FABRICATION
La présente invention concerne un nouveau produit de type créme. Elle concerne également différents procédés de fabrication de ce produit.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.
Dans le domaine alimentaire, de nombreux plats, parfois trés différents les uns des autres, seront accommodes d'une créme froide consistante, appelée "Rougaille".In the food sector, many dishes, sometimes very different from each other, will be accommodated with a consistent cold cream, called "Rougaille".
Cette créme est principalement composée de cacahuéttes, d'ail, d'oignon, de piments de Cayenne, (en plus ou moins grande quantité) selon les goûts du consommateur et d'huile1enquantité suffisante.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.
De par sa consistance, la "ROUCAILLE" est souvent utilisée pour les viandes, la décoration des plats, les apéritifs, les salades, les goaters etc..., on l'em- ploie également bien évidement pour son goal, sa saveur, en vue d'agrémenter certaines préparations.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.
Le but de la présente invention est de proposé un produit alimentaire qui s'accommode a tbus les plats à des forces différentes de piments.The object of the present invention is to provide a food product which adapts to dishes at different strengths than peppers.
Un autre but de l'invention est de proposer une créme alimentaire qui soit accessible à un grand nombre de personne.Another object of the invention is to provide a food cream which is accessible to a large number of people.
Cette créme alimentaire-consiste en un-mélange comprenant comme base - Cacahuéttes: 250 grammes - Ail: 3 grosses gousses - Oignon: l moyen - Huile Vegétale, de préférence d'arachide: 6/2Oeme de litre.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.
Elle renferme en outre une quantite plus ou moins importante de piment.It also contains a more or less large amount of pepper.
L'huile utilisée consiste avantageusement en une huile végétale, telle q'une huile d'arachide (de préférence), de colza, de tournesol, de grains de raisin, de noix ou d'olives. Ce type de produit convient trés bien pour obtenir une créme de qualité. De plus ces huiles sont riches en graisses insaturées et ont un effet bénéfique sur la sante.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.
La présence de piments de Cayenne est importante pour conférer de la saveur au produit. Les nombres de pimeqts utilisés seront notamment choisis en fonction des critères ci-dessous et également selon les gouts du consommateur. Donc la rougaille peut-ètre, légère, moyenne, forte ou nature.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.
Les constituants de base du produit alimentaire selon l'invention sont: les cacahuéttes, l'ail, l'oignon, les piments de Cayenne et l'huile. Selon lesvariantes pour ce type de produit, il est-tout a fait possible d'ajouter intégralement à cette crème de base, une petite proportion (facultative) de gingembre ou de curcuma, destinée a relever le goût du produit fini. 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.
Il est également possible d'agrémenter et de compléter la préparation par des condiments, épices substances aromatisante ou autres, tels que le sel, le poivre etc...It is also possible to decorate and complete the preparation with condiments, spices, flavoring or other substances, such as salt, pepper, etc.
La préparation de créme "Rougaille" est realisée selon des quantités en fonction des proportion ci-dessus et du volume de produit fini que l'on désire obtenir.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.
Dans le cadre d'une préparation ménagere ce mélange est brassé quelque secondes, au mixter. Lorsqu'on arrive à une mixture relativement homogène, on incorpore progressivement l'huile d'arachide. Ce brassage est réalisé jusqu'a l'obtention d'une créme qui se tienne et qui se présente selon la quantité désirée.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.
Les constituants "facultatifs" tel que le gingembre, le curcurma et les condiments sont de préférence ajoutés intégralement à la préparation, avant le bras sage dans le mixter.The "optional" constituents such as ginger, curcurma and condiments are preferably added entirely to the preparation, before the wise arm in the mixter.
Ce procédé de fabrication devra bien entendu être adapté si on désire la réaliser industriellement. Cette adaptation sera notamment essentiellement liée aux grandes quantités de créme à préparer.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.
En outre, dans ce dernier cas, il sera éventuellement nécessaire ou tout au moins préférable de rajouter des conservateurs qui permettront aprés conditionnement, de rendre le produit commercialisable.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.
Tous les constituants qui entrent dans la composition de la créme alimentaire selon l'invention devront être autorisés, dans leur nature et leurs proportions par les normes et les réglementations en vigueur.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.
Bien entendu, une telle crème peut trés bien être utilisée pour réaliser des préparation alimentaires plus savoureuses. A titre d'exemple, on pourra tout à fait l'utiliser, pour obtenir une créme qui remplacera la moutarde, etc...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 ...
La créme "Rougaille" selon l'invention a la constance et l'aspect des crémes classiques telles que la mayonnaise, la moutarde etc... . Elle se tienez très bien et ne tombe pas au bout de dix jours ou plus, à température ambiante et légèrement recouverte d'huile.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.
Cette créme présente en outre l'avantage d'être diététique. Elle est bien tolérée sur le plan digest;f et la présence de l'huile utilisée est bénéfique pour la santé. Cette créme est en outre économique. Sa téchnique de fabrication trés simple, l utilisation d'une huile alimentaire peu onéreuse assurent un cout de production relativement faible.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.
D'autre part, elle présente le grand avantage de pouvoir être congelée. Après congélation, à la température ambiante elle reprend sa forme crémeuse sans pour autant que son goût soit altéré.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.
En se référant à la réglementation en vigueur, une telle sauce peut très bien être utilisée en relation avec beaucoup de plats.Referring to current regulations, such a sauce can very well be used in connection with many dishes.
Il est également possible pour assurer une concervation de longue durée de la recouvrir d'huile avant de fermer les pots. It is also possible to ensure long-term preservation to cover it with oil before closing the jars.
Une telle créme peut trés bien trouver sa place dans un réseau commercial actuel : notamment en liaison avec un environnement ou on assiste au développement et au sucés des condiments "prêts à l'emploi" et des produits diététiques. Etant donné sa constitution particulière, on peutla définir comme un "produit tropical naturel".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".
A titre illustatif, les préparations suivantes ont été réalisées à partir du mélange de base 1. Créme alimentaire légère constituée de: - cacahuéttes: 250 gr - ail: 3 grosseSgouSSeS - oignon: 1 moyen - piments de cayenne: 3 - d'huile d'arachide: 6/20e de litre.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. Créme alimentaire moyenne constituée de: - cacahuéttes: 250 gr - ail: 3 grosses gousses - oignon'. 1 moyen - piments de cayenne: 6 - d'huuile d'arachide 6 /20e de litre.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. Créme alimentaire forte constituée de: - cacahuéttes: 250 gr - ail: 3 grosse5gousses - oignon: 1 moyen - piments de cayenne: 9 - d'huile d'arachide: 6/20e de litre.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. Créme alimentaire légère, moyenne ou forte, constituée de: - cacahuéttes: 250 gr - ail: 3 grosses gousses - oignon: 1 moyen - piments de cayenne: 3, 6 ou 9 - 1/2 cuillére à café de gingembre râpé - d'huile d'arachide 6/20e de litre.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. Créme alimentaire légère, moyenne ou forte, constituée de: - cacahuéttes: 250 gr - ail: 3 grosses gousses - oignon: 1 moyen - piments de cayenne 3, 6 ou 9 - 1/2 cuillère à café de curcurma râpé - d'huile d'arachide 6/20e de litre. 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)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9401844A FR2716080B1 (en) | 1994-02-16 | 1994-02-16 | Foods made from peanuts. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9401844A FR2716080B1 (en) | 1994-02-16 | 1994-02-16 | Foods made from peanuts. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2716080A1 true FR2716080A1 (en) | 1995-08-18 |
| FR2716080B1 FR2716080B1 (en) | 1996-09-20 |
Family
ID=9460206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9401844A Expired - Fee Related FR2716080B1 (en) | 1994-02-16 | 1994-02-16 | Foods made from peanuts. |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2716080B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005011408A1 (en) * | 2003-08-02 | 2005-02-10 | Bu Hion Cho | Garlic sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2642616A1 (en) * | 1989-02-03 | 1990-08-10 | Rodriguez Alfred | Sauce for grills and method for manufacturing it |
| KR930006989B1 (en) * | 1991-03-29 | 1993-07-26 | 김면호 | Process for seasoning of peanut |
-
1994
- 1994-02-16 FR FR9401844A patent/FR2716080B1/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2642616A1 (en) * | 1989-02-03 | 1990-08-10 | Rodriguez Alfred | Sauce for grills and method for manufacturing it |
| KR930006989B1 (en) * | 1991-03-29 | 1993-07-26 | 김면호 | Process for seasoning of peanut |
Non-Patent Citations (1)
| Title |
|---|
| DATABASE WPI Week 9408, Derwent World Patents Index; AN 94-062876 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005011408A1 (en) * | 2003-08-02 | 2005-02-10 | Bu Hion Cho | Garlic sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2716080B1 (en) | 1996-09-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |