ES2281224B1 - Composicion para la fabricacion de un pate. - Google Patents

Composicion para la fabricacion de un pate. Download PDF

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Publication number
ES2281224B1
ES2281224B1 ES200402549A ES200402549A ES2281224B1 ES 2281224 B1 ES2281224 B1 ES 2281224B1 ES 200402549 A ES200402549 A ES 200402549A ES 200402549 A ES200402549 A ES 200402549A ES 2281224 B1 ES2281224 B1 ES 2281224B1
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ES
Spain
Prior art keywords
weight
composition
pate
manufacture
toast
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 - Fee Related
Application number
ES200402549A
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English (en)
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ES2281224A1 (es
Inventor
Jose Tovar Leon
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 ES200402549A priority Critical patent/ES2281224B1/es
Publication of ES2281224A1 publication Critical patent/ES2281224A1/es
Application granted granted Critical
Publication of ES2281224B1 publication Critical patent/ES2281224B1/es
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
    • A23L1/216—
    • A23L1/224—
    • 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
    • A23L27/14—Dried spices
    • A23L27/16—Onions

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Composición para la fabricación de un paté, que comprende utilizar: cebolla tostada 10% en peso; fécula de patata 10% en peso; agua 25% en peso; nata 24% en peso; harina de cereal o legumbre tostada 25% en peso; pimienta 2% en peso; mostaza 2% en peso y coñac 2% en peso.

Description

Composición para la fabricación de un paté.
Objeto de la invención
La presente invención se refiere a una composición para la fabricación de un paté, básicamente de naturaleza vegetal.
Antecedentes de la invención
En la actualidad se conocen diferentes clases de patés en función de sus componentes, que son, por lo general, de naturaleza animal.
Normalmente, en patés de naturaleza animal se utiliza en su fabricación hígado, por ejemplo de oca, cerdo, etc.. lo que representa inconvenientes importantes, ya que esta clase de componentes aumenta el contenido de colesterol en sangre.
Para subsanar estos inconvenientes se ha ideado el paté de la invención, que presenta una composición no exclusiva pero si básicamente de naturaleza vegetal, siendo por ello un producto ligero, no indigesto, y con bajo o nulo contenido en colesterol.
Descripción de la invención
La composición de la invención, que se utiliza para hacer un paté, es novedosa por las características cualitativas de sus propios componentes.
De acuerdo con la invención, la composición comprende utilizar:
- Cebolla tostada 10% en peso.
- Fécula de patata 10% en peso.
- Agua 25% en peso.
- Nata 24% en peso.
- Harina de cereal o legumbre tostada 25% en peso.
- Pimienta 2% en peso.
- Mostaza 2% en peso.
- Coñac 2% en peso.
Descripción de una realización práctica de la invención
En un recipiente se echa la cebolla partida y se tuesta al flamearla con el coñac.
A la cebolla tostada se le añade el agua, se deja hervir y posteriormente se deja reposar durante 6 horas.
Después de reposar se vuelve a hervir, se añade la nata y se remueve el conjunto.
Posteriormente se echan la mostaza, la pimienta, la harina de cereal o legumbre tostada conocida como gocio, y la fécula de patata.
El contenido se remueve y se mantiene a fuego muy lento durante diez o doce horas, y en caliente se envasa el contenido en tarros de cristal o moldes apropiados para patés.

Claims (1)

1. Composición para la fabricación de un paté; caracterizada porque comprende utilizar:
- Cebolla tostada 10% en peso. - Fécula de patata 10% en peso. - Agua 25% en peso. - Nata 24% en peso. - Harina de cereal o legumbre tostada 25% en peso. - Pimienta 2% en peso. - Mostaza 2% en peso. - Coñac 2% en peso.
ES200402549A 2004-10-25 2004-10-25 Composicion para la fabricacion de un pate. Expired - Fee Related ES2281224B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200402549A ES2281224B1 (es) 2004-10-25 2004-10-25 Composicion para la fabricacion de un pate.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200402549A ES2281224B1 (es) 2004-10-25 2004-10-25 Composicion para la fabricacion de un pate.

Publications (2)

Publication Number Publication Date
ES2281224A1 ES2281224A1 (es) 2007-09-16
ES2281224B1 true ES2281224B1 (es) 2008-10-01

Family

ID=38458299

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200402549A Expired - Fee Related ES2281224B1 (es) 2004-10-25 2004-10-25 Composicion para la fabricacion de un pate.

Country Status (1)

Country Link
ES (1) ES2281224B1 (es)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2191566B1 (es) * 2002-02-20 2004-05-16 Jyoti Gomez Pomeda Sobrasada vegetariana.

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
"Carrot and lentil pate" 06/10/97 Recuperado de Internet el 03.08.2007. URL: http://www.earth.li/~kake.cookery/ *
"Lola's vegetarian pate" Nov 99 Recuperado de Internet el 03.08.2007. URL: http://www.tanabutler.com/Q4C/1342.html *
ANGELA STEPHENS "Versatile vegetarian pates simple to make". 07.05.03 Recuperado de Internet el 02.08.2007. URL: http://enquirer.com/ editions/2003/05/07/tem\_veg07.html 2pp *

Also Published As

Publication number Publication date
ES2281224A1 (es) 2007-09-16

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