• 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 to obtain a hot sauce and product obtained. The purpose of the procedure is to obtain a highly spicy sauce based on oil, flour, black pepper, spicy paprika, sweet paprika powder, garlic powder, cayenne powder, onion powder, bay leaf, sugar, concentrated broth, water and White wine vinegar. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2683078A1
    申请号:ES201730401
    申请日:2017-03-22
    公开日:2018-09-24
    发明作者:Francisco ALBA CAÑETE
    申请人:Francisco ALBA CAÑETE；
    IPC主号:
    专利说明:

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    D E S C R I P C I O N
    OBJECT OF THE INVENTION
    The present invention relates to a process for obtaining a hot sauce, as well as to the sauce obtained by said process.
    The object of the invention is to provide the general public with a highly spicy sauce obtained from natural ingredients.
    BACKGROUND OF THE INVENTION
    Although innumerable types of hot sauces are known, the applicant is unaware of the existence of a sauce with the composition and degree of puncture as described in the present invention.
    DESCRIPTION OF THE INVENTION
    The procedure recommended is based on obtaining the following components in% by weight:
    Oil, between 7.5 and 8.5%.
    Flour, between 20 and 30%.
    Black pepper, 1.5 and 2.5%.
    Hot pepper, between 4 and 5%.
    Sweet paprika powder, between 8 and 10%.
    Garlic powder, between 4 and 5%.
    Cayenne powder, between 4 and 5%.
    Onion powder, between 4 and 5%.
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    Laurel, between 0.005 and 0.015%.
    Sugar, between 3.5 and 4.5%.
    Concentrated broth, between 0.3 and 0.4%.
    Water, between 25 and 35%.
    White wine vinegar, between 1.5 and 2.5%.
    Well, from these ingredients, the following operational phases are defined in the process of the invention:
    • The oil is heated to a temperature of the order of 65 ° C.
    • Flour is added and sauteed, turning for a time of the order of 2 minutes.
    • Add black pepper, hot pepper, sweet pepper, garlic powder, cayenne, onion, bay leaf, sugar, concentrated broth and vinegar, cooking the whole for a time of the order of half a minute .
    • Half of the water is added and the temperature of the fire is raised to 140 ° C, stirring the assembly until it is homogenized.
    • The rest of the water is added while stirring until the boiling temperature is reached.
    • The sauce is kept at that temperature for a time of the order of 15 minutes with constant stirring.
    • Let cool.
    In this way a highly spicy sauce is obtained, based on natural ingredients, without preservatives or dyes, with a huge variety of applications.
    EXAMPLE OF PRACTICAL EMBODIMENT OF THE INVENTION
    As an example, to obtain a sauce according to the process of the invention, 0.20 liters of oil were heated to a temperature of the order of 65 ° C, after which 0.65 kg of flour was added, and the mixture was sauteed, turning for 2 minutes, then adding 0.05 kg of black pepper, 0.11 kg of hot pepper, 0.22 kg sweet pepper, 0.11 kg of garlic powder, 0.11 kg of Cayenne, 0.11 kg of
    onion powder, a bay leaf, 0.1 kg of sugar, a concentrated broth and 0.05 liters of vinegar, cooking the whole for half a minute.
    Then 0.35 liters of water was added, raising the temperature of the fire to 5 140 ° C and stirring the whole until it was homogeneous, that is to say without any type of
    lump.
    From this point, 0.35 liters of water was added gradually, stirring until boiling temperature was reached, keeping the sauce at that temperature for 15 minutes with constant stirring, thus obtaining the sauce, which should be left Cool before packing or direct consumption.
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    权利要求:
    Claims (1)
    [1]
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    R E I V I N D I C A C I O N E S
    1a.- Procedure for obtaining a hot sauce, characterized in that it defines the following operational phases:
    • Oil is heated to a temperature of the order of 65 ° C.
    • Flour is added and sauteed, turning for a time of the order of 2 minutes.
    • Add black pepper, hot pepper, sweet pepper, garlic powder, cayenne, onion, bay leaf, sugar, concentrated broth and vinegar, cooking the whole for a time of the order of half a minute.
    • Water is added and the temperature of the fire is raised to 140 ° C, stirring the assembly until it is homogenized.
    • Water is added while stirring until boiling temperature is reached.
    • The sauce is kept at that temperature for a time of the order of 15 minutes with constant stirring.
    • Let cool.
    2nd.- Hot sauce, characterized in that the following ingredients participate in weight%:
    • Oil, between 7.5 and 8.5%.
    • Flour, between 20 and 30%.
    • Black pepper, 1.5 and 2.5%.
    • Hot pepper, between 4 and 5%.
    • Sweet paprika powder, between 8 and 10%.
    • Garlic powder, between 4 and 5%.
    • Cayenne powder, between 4 and 5%.
    • Onion powder, between 4 and 5%.
    • Laurel, between 0.005 and 0.015%.
    • Sugar, between 3.5 and 4.5%.
    • Concentrated broth, between 0.3 and 0.4%.
    • Water, between 25 and 35%.
    • White wine vinegar, between 1.5 and 2.5%.
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    同族专利:
    公开号 | 公开日
    ES2683078B1|2019-07-05|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    DE3936651A1|1989-11-03|1991-05-08|Zvonimir Kolaric|Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepper|
    US20070196555A1|2006-02-17|2007-08-23|Barbara Young|Chili barbecue sauce and method of preparation|
    ES2383974A1|2010-12-02|2012-06-28|Félix Pérez Cuevas|Salsa. |
    KR101697281B1|2015-07-30|2017-01-18|주식회사 신세계푸드|Composition for manufacturing sauce, manufacturing method of the sauce using the same and the sauce|
    法律状态:
    2018-09-24| BA2A| Patent application published|Ref document number: 2683078 Country of ref document: ES Kind code of ref document: A1 Effective date: 20180924 |
    2019-07-05| FG2A| Definitive protection|Ref document number: 2683078 Country of ref document: ES Kind code of ref document: B1 Effective date: 20190705 |
    2021-03-26| PC2A| Transfer of patent|Owner name: ANTONIO ALBERTO ARROYO ALBA Effective date: 20210322 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201730401A|ES2683078B1|2017-03-22|2017-03-22|PROCEDURE FOR OBTAINING A SPICY SAUCE AND PRODUCT OBTAINED|ES201730401A| ES2683078B1|2017-03-22|2017-03-22|PROCEDURE FOR OBTAINING A SPICY SAUCE AND PRODUCT OBTAINED|
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