Title:
PROCESS FOR MAKING CHOPPED OR CREAMED GARLIC AND CHOPPED OR CREAMED GARLIC SO OBTAINED SPECIFICATION
Document Type and Number:
WIPO Patent Application WO/2010/146527
Kind Code:
A3
Abstract:
A process for obtaining chopped or creamed garlic, which includes the steps of : separating the bulbs of garlic into cloves, peeling the cloves and mixing and chopping them with vegetable oil, salt and citric acid. Said process being a cold process, and involving no application of heat by pasteurization or boiling or heating of the garlic or the mixture so obtained.
Inventors:
CERASARO STEFANO (IT)
Application Number:
PCT/IB2010/052660
Publication Date:
May 05, 2011
Filing Date:
June 15, 2010
Export Citation:
Assignee:
AGRICOLA CERASARO S S SOC (IT)
CERASARO STEFANO (IT)
CERASARO STEFANO (IT)
International Classes:
A23B7/154; A23D7/005; A23L23/00; A23L27/10; A23L27/60
Domestic Patent References:
| WO1996007334A1 | 1996-03-14 |
Other References:
RAMDANE DRIS, S. MOHAN JAIN: "Production Practices and Quality Assessment of Food Crops: Volume 4", 2004, KLUWER ACADEMIC PUBLISHERS, XP002562503
BING BAI ET AL.: "Increase in the permeability of tonoplast of Garlic (Allium sativum) by Monocarboxylic Acids", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 54, 2006, pages 8103 - 8107, XP002562500
ANONYMOUS: "Toum, crème d'ail", INTERNET ARTICLE, 30 July 2006 (2006-07-30), XP002562501, Retrieved from the Internet [retrieved on 20100111]
ANONYMOUS: "Toum recipe", INTERNET ARTICLE, 20 July 2008 (2008-07-20), XP002562652, Retrieved from the Internet [retrieved on 20100111]
ANONYMOUS: "Salsa ajoaceite.", INTERNET ARTICLE, 8 September 2006 (2006-09-08), XP002562502, Retrieved from the Internet [retrieved on 20100111]
BING BAI ET AL.: "Increase in the permeability of tonoplast of Garlic (Allium sativum) by Monocarboxylic Acids", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 54, 2006, pages 8103 - 8107, XP002562500
ANONYMOUS: "Toum, crème d'ail", INTERNET ARTICLE, 30 July 2006 (2006-07-30), XP002562501, Retrieved from the Internet
ANONYMOUS: "Toum recipe", INTERNET ARTICLE, 20 July 2008 (2008-07-20), XP002562652, Retrieved from the Internet
ANONYMOUS: "Salsa ajoaceite.", INTERNET ARTICLE, 8 September 2006 (2006-09-08), XP002562502, Retrieved from the Internet
Attorney, Agent or Firm:
GUARESCHI, Antonella et al. (Parma, IT)
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