• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for obtaining a sweet marine confectionery product. The procedure starts from a marine product, (fish and/or seaweed), which is cooked in milk/water/broth, together with sugar, cooking that is carried out during a period of the order of 20 minutes, at a temperature of order of 100ºC. Next, the temperature is lowered to 30 degrees, incorporating eggs, milk and bread, in the proportions that are desired. Beat everything with a blender and let it rest. The product obtained is poured into a mold lined with caramel, boiling in a bain-marie for 20 minutes. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2678596A1
    申请号:ES201730172
    申请日:2017-02-13
    公开日:2018-08-14
    发明作者:Ildefonso Diaz Martinez
    申请人:Aires Virgen Extra SL；
    IPC主号:
    专利说明:

    PROCEDURE FOR OBTAINING A MARINE SWEET REPOSTERY PRODUCT


    D E S C R I P C I Ó N 5

    OBJECT OF THE INVENTION

    The present invention relates to a process for obtaining a sweet marine confectionery product, be it a flan, pudding, pimples, based on marine protein. 10

    The object of the invention is to provide a process by which to obtain a much healthier and more nutritious pastry product, based on marine proteins present in algae and fish.
        fifteen BACKGROUND OF THE INVENTION

    In the practical scope of the invention, that of sweet confectionery products, although innumerable confectionery products are known, the applicant is unaware of the existence of such products that include marine products such as algae and fish.
    DESCRIPTION OF THE INVENTION

    The procedure that is recommended comes to fill the technical vacuum described above, 25 allowing to obtain sweet, tasty and much healthier pastry products than conventional products of this type.

    For this, and more specifically, the process of the invention starts from the following ingredients, which participate in the final product obtained in the following percentages by weight:

     Milk / water / broth, between 45 and 50%
     Fish and / or seaweed, between 13 and 15%
     Bread, between 4 and 6%
     Egg, between 15 and 25%
     Sugar between 10 and 20%

    From these ingredients, the procedure is as follows: 5

    a) The marine product, (fish and / or seaweed), is cooked in milk / water / broth, together with the addition of sugar, cooking that takes place over a period of the order of 20 minutes, at a temperature of the order of 100º C.
     10
    b) Then, the temperature is lowered to 30 degrees, incorporating eggs, milk and bread, in the proportions that are desired,

    c) Beat everything with a blender and let stand.
     fifteen
    d) The product obtained is poured into a caramel-lined mold, cooked in a water bath for 20 minutes.

    e) Finally, you can double the amount of bread, forming mini hamburgers, to which you can add fresh fruits and fry them directly in 20 extra virgin olive oil at a temperature of 140 degrees.


    The final product obtained can incorporate or not salt, as well as food coloring in cases where it is deemed appropriate, as well as aromatic species. 25

    The packaging will preferably be carried out in an aluminum foil format to give it the final final shape desired, even a trace of seaweed can be incorporated as an additional component.
     30
    Finally, say that in the case of carrying spices or dyes, the corresponding amounts thereof will be within the framework of the current food regulations.
    EXAMPLE OF EMBODIMENT OF THE INVENTION

    In an embodiment in which it is desired to obtain a sea flan / pudding / chula of approximately 1 kilogram, a liter of liquid based on water, broth or milk is boiled. 300 grams of sugar and 300 grams of marine protein are added. All 5 is boiled for 20-30 minutes. You add 100 grams of bread (or 200 if we want to get cool), let it cool and add 400 grams of egg. Everything is beaten and tipped into a tin foil lined with caramel. Fruit and nuts can be incorporated, for example 100 grams. Also, for cool girls it can be shaped like mini hamburgers. The first will be cooked in a water bath and the second will be fried in extra virgin olive oil at 140 degrees
    权利要求:
    Claims (1)
    [1]
    R E I V I N D I C A C I O N E S
    1st.- Procedure for obtaining a sweet marine confectionery product, characterized in that the following operational phases are defined in it:
     5
    a) It is based on a marine product (fish and / or seaweed), which is cooked in milk / water / broth, together with sugar, cooking that takes place over a period of the order of 20 minutes, at a temperature of the order of 100º C.
    b) Then, the temperature is lowered to 30 degrees, incorporating eggs, milk and 10 bread, in the proportions that are desired.
    c) Beat everything with a blender and let stand.
    d) The product obtained is poured into a caramel-lined mold, cooking in a water bath for 15 minutes.
    2nd.- Procedure for obtaining a sweet marine confectionery product, according to claim 1 characterized in that after the cooking process in the water bath, the product obtained is capable of adding an extra amount of bread, being molded for the formation of mini hamburgers, to which fresh fruits can be added to be fried directly in extra virgin olive oil at a temperature of 140 degrees.
    3.- Procedure for obtaining a sweet marine confectionery product, according to claims 1 and 2, characterized in that salt, food coloring and / or aromatic species can be added to the product obtained.
    4th.- Procedure for obtaining a sweet marine confectionery product, according to claims 1 to 3, characterized in that the product obtained is packaged in an aluminum foil format to give it the final final shape desired, being able to incorporate as a further component a trace of seaweed.
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    同族专利:
    公开号 | 公开日
    ES2678596B1|2019-07-05|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    JPS5978647A|1982-10-26|1984-05-07|Junko Oshima|Confectionery of custard cream|
    CN101283813A|2008-05-27|2008-10-15|龙岩家歌食品有限公司|Instant complex type egg custard and its processing method|
    CN101874620A|2009-11-14|2010-11-03|于伟己|Fish egg custard and making method thereof|
    JP2011109920A|2009-11-24|2011-06-09|Hiratomiya:Kk|Pudding food product and method for producing the same|
    JP2012085634A|2010-09-24|2012-05-10|Ubekamaboko Co Ltd|Custard cream containing fishery meat, custard-taste food containing fishery meat, and method for producing the same|
    CN105767989A|2016-01-27|2016-07-20|南京来口食品有限公司|Fish pudding jelly and preparation method thereof|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201730172A|ES2678596B1|2017-02-13|2017-02-13|PROCEDURE FOR OBTAINING A MARINE SWEET REPOSTERY PRODUCT|ES201730172A| ES2678596B1|2017-02-13|2017-02-13|PROCEDURE FOR OBTAINING A MARINE SWEET REPOSTERY PRODUCT|
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