[go: up one dir, main page]

FR2808422A1 - Sauce for accompanying foods, especially kebabs, comprises natural yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a special mixture - Google Patents

Sauce for accompanying foods, especially kebabs, comprises natural yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a special mixture Download PDF

Info

Publication number
FR2808422A1
FR2808422A1 FR0005636A FR0005636A FR2808422A1 FR 2808422 A1 FR2808422 A1 FR 2808422A1 FR 0005636 A FR0005636 A FR 0005636A FR 0005636 A FR0005636 A FR 0005636A FR 2808422 A1 FR2808422 A1 FR 2808422A1
Authority
FR
France
Prior art keywords
sauce
salt
spices
mayonnaise
parsley
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.)
Pending
Application number
FR0005636A
Other languages
French (fr)
Inventor
Nurhak Bilgen
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 FR0005636A priority Critical patent/FR2808422A1/en
Publication of FR2808422A1 publication Critical patent/FR2808422A1/en
Pending legal-status Critical Current

Links

Classifications

    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

Sauce for accompanying foods comprises natural yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a special mixture.

Description

La présente invention concerne un procédé industriel d'élaboration d'une sauce blanche pour accompagner les aliments crus ou cuits, plus particulièrement le kebab mais aussi beaucoup d'autre sorte de grillade, de poisson, friture, crudité..., commercialisées en seau et en flacon, soumis à une conservation d'une température de froid positif. Tous les aliments sont mélangés de manière homogène. The present invention relates to an industrial process for producing a white sauce to accompany raw or cooked foods, more particularly the kebab but also many other types of grilling, fish, frying, crudity ..., sold in bucket and in a bottle, subjected to a conservation of a positive cold temperature. All foods are mixed homogeneously.

Elle trouvera son application notamment dans le domaine de restauration rapides du à un phénomène qui se développe de plus en plus La sauce contient comme composant de base<B>:</B> (pour 10L) -7,5 KG de yaourt nature -1 KG de mayonnaise -1,5 KG de lait demi écrémé -17g d'épices mélangé (Ail, sel, poivre, poivron rouge, poivron vert) -7g de mélange spéciale (sel, curry, piment doux, dextrose, épices, oignon, fenouil, exhausser de goût, glutamate, anti-agglomérant (E551), céleri. It will find its application especially in the field of fast food due to a phenomenon which is growing more and more The sauce contains as basic component <B>: </ B> (for 10L) -7,5 KG of natural yoghurt - 1 KG of mayonnaise -1.5 KG of semi-skimmed milk -17g mixed spices (Garlic, salt, pepper, red pepper, green pepper) -7g of special mixture (salt, curry, sweet pepper, dextrose, spices, onion , fennel, taste enhancer, glutamate, anti-caking agent (E551), celery.

-40 CL de vinaigre de cidre -3 g de persil séché et haché -5 g de sel fin.  -40 CL of cider vinegar -3 g of parsley, dried and chopped -5 g of fine salt.

La sauce blanche selon l'invention à une particularité bien distinctes pour accompagner le kebab celle ci, n'existant pas dans le commerce.The white sauce according to the invention has a distinctive feature to accompany the kebab that it does not exist in the trade.

Claims (1)

REVENDICATIONS 1-Sauce pour accompagner les aliments plus particulièrement le kebab caractérisée en ce qu'elle comporte, du yaourt nature, de la mayonnaise, du lait demi-écrémé, des épices, du vinaigre de cidre , du persil , du sel et un mélange spécial. 2-Sauce selon la revendication 1 , caractérise en celle qu'elle comporte, pour l OL de sauce blanche -7,5 KG de yaourt nature -1 KG de mayonnaise. -1,5 kg de lait demi-écrémé -17 g d'épices (Ail, sel, poivre, poivron rouge, poivron vert) -7 g de mélange spécial (Sel, curry, piment doux, dextrose, épices, oignon, fenouil, exhausser de goût, glutamate, anti-agglomérant (E551), céleri. -40 CL de vinaigre de cidre -3 g de persil séché et haché -5g de sel fin. 3-Procédé de fabrication de la sauce, selon la revendication 1 ou la revendication 2, caractérise en ce qui consiste à mélanger de manière homogène, tous les aliments de la revendication 2. 4-Procédé, selon la revendication 3, caractérise en ce que la sauce obtenue est commercialisée en seau et en flacon. 1-Sauce to accompany foods, particularly the kebab characterized in that it comprises, plain yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a mixture special. 2-Sauce according to claim 1, characterized in that it comprises, for the OL of white sauce -7.5 KG of natural yoghurt -1 KG of mayonnaise. -1.5 kg of semi-skimmed milk -17 g of spices (garlic, salt, pepper, red pepper, green pepper) -7 g of special mixture (salt, curry, sweet pepper, dextrose, spices, onion, fennel , taste enhancer, glutamate, anti-caking agent (E551), celery -40 CL of cider vinegar -3 g of parsley, dried and chopped -5 g of fine salt 3-Process for making the sauce, according to claim 1 or claim 2, characterized in that it comprises homogeneously mixing all the foods of claim 2. 4-Process, according to claim 3, characterized in that the sauce obtained is marketed in bucket and bottle.
FR0005636A 2000-05-03 2000-05-03 Sauce for accompanying foods, especially kebabs, comprises natural yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a special mixture Pending FR2808422A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0005636A FR2808422A1 (en) 2000-05-03 2000-05-03 Sauce for accompanying foods, especially kebabs, comprises natural yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a special mixture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0005636A FR2808422A1 (en) 2000-05-03 2000-05-03 Sauce for accompanying foods, especially kebabs, comprises natural yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a special mixture

Publications (1)

Publication Number Publication Date
FR2808422A1 true FR2808422A1 (en) 2001-11-09

Family

ID=8849836

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0005636A Pending FR2808422A1 (en) 2000-05-03 2000-05-03 Sauce for accompanying foods, especially kebabs, comprises natural yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a special mixture

Country Status (1)

Country Link
FR (1) FR2808422A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2866206A1 (en) * 2004-02-16 2005-08-19 Marc Cador Food product based on yoghurt and vegetables is made from salted pasteurised yoghurt with added vegetables prepared by lacto-fermentation
DE102016112370A1 (en) 2016-07-06 2018-01-11 Sami Güler SAUCE FOR DÖNER KEBAB

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59166059A (en) * 1983-03-14 1984-09-19 Miyasaka Koryo Kk Preparation of mayonnaise-like sauce using fermented milk as raw material
GB2187075A (en) * 1986-02-28 1987-09-03 Susan Linda Kreitzman Food composition
FR2623376A1 (en) * 1987-11-20 1989-05-26 Prosperite Fermiere Coop Laiti Yoghurt-based sauces and methods for manufacturing them
US5232731A (en) * 1990-07-23 1993-08-03 Van Den Bergh Foods Co., Division Of Conopco, Inc. Protein dispersions in food products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59166059A (en) * 1983-03-14 1984-09-19 Miyasaka Koryo Kk Preparation of mayonnaise-like sauce using fermented milk as raw material
GB2187075A (en) * 1986-02-28 1987-09-03 Susan Linda Kreitzman Food composition
FR2623376A1 (en) * 1987-11-20 1989-05-26 Prosperite Fermiere Coop Laiti Yoghurt-based sauces and methods for manufacturing them
US5232731A (en) * 1990-07-23 1993-08-03 Van Den Bergh Foods Co., Division Of Conopco, Inc. Protein dispersions in food products

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 198425, Derwent World Patents Index; Class D13, AN 1984-272188 *
PATENT ABSTRACTS OF JAPAN vol. 009, no. 017 (C - 262) 24 January 1985 (1985-01-24) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2866206A1 (en) * 2004-02-16 2005-08-19 Marc Cador Food product based on yoghurt and vegetables is made from salted pasteurised yoghurt with added vegetables prepared by lacto-fermentation
DE102016112370A1 (en) 2016-07-06 2018-01-11 Sami Güler SAUCE FOR DÖNER KEBAB

Similar Documents

Publication Publication Date Title
AU2007261972B2 (en) Salty-taste enhancer
RU2125387C1 (en) Condiment &#34;belaya&#34;
AU761265B2 (en) Soup and sauce concentrates
JP6361509B2 (en) Process for producing food and drink with enhanced spice flavor
KR20150017115A (en) Recipe of spice for grilled chicken
US6869634B2 (en) Barbecue sauce and process for making same
FR2808422A1 (en) Sauce for accompanying foods, especially kebabs, comprises natural yogurt, mayonnaise, semi-skimmed milk, spices, cider vinegar, parsley, salt and a special mixture
AU3796799A (en) Soup and sauce concentrates
JP4799439B2 (en) Source
JP4579223B2 (en) Liquid seasoning
CN1142723C (en) Salad sauce and its preparing method
JP2013017424A (en) Soy sauce-containing seasoning
AU2005318566B2 (en) Flavour enhancer
JPH09308466A (en) Curry flavor food manufacturing method
JP2011062137A (en) Dressing
JP3588817B2 (en) How to make soy sauce with dashi
JP2000093115A (en) Liquid seasoning containing sesame
US6171639B1 (en) Method of manufacturing a lemon-basil garlic marinade
JP6143288B2 (en) Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce
JPH07213225A (en) Material for instant preparation of natural food &#39;kimchi&#39;
JP2002112730A (en) Liquid seasoning containing edible oil and fat
KR19980072052A (en) Manufacturing method of green chilli powder and green chili paste using green pepper
JPH01132350A (en) Tasting seasoning
KR940007766B1 (en) Frozen Sweet Water Sauce Products
US20030059513A1 (en) Process for combining certain ingredients to create barbeque sauce