PRODUCT, OR PREPARATION, TO FLAVOR DISHES.

Field of application of this invention The present invention relates to a product, or preparation, to flavor dishes, both hot and cold, in particular consisting of appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat or fish or other. Background

They are known products, or preparations, to flavor dishes, in alternative to the common food salt, based on herbs.

However, this kind of flavoring products have a rather limited use, generally to flavor dishes based on meat or little more and in any case they have well determined organoleptic characteristics that are not appreciated by all consumers.

After all, using salt for flavoring purposes has drawbacks as far as health is concerned.

It is in fact well known that using too much salt leads to blood pressure increase and consequent problems on the person’s overall health.

Therefore, flavoring hot and cold dishes in a natural and healthy way, i.e. introducing corresponding nutrients cannot be provided by using salt.

Summary of the invention

With the present invention it is wished to propose a new solution and/or an alternative to the solutions known up to now and in particular it is proposed to overcome one or more of the drawbacks or problems referred to above, and/or to satisfy one or more requirements referred to above and/or in any case experienced in the art, and in particular which can be deduced from the above. It is therefore proposed a product, or a preparation, to flavor dishes, both hot and cold, in particular consisting of appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat or fish, or other; characterized in that it comprises a flavoring agent comprising, or consisting of, fish and/or meat, in particular suitably transformed.

It is thereby possible to provide flavor to hot and cold dishes in a natural and relatively healthy way, i.e. introducing corresponding nutrients.

The present product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof. The present product or preparation has a remarkable yield in terms of adding flavor to said dishes, in that, in use, it has the feature of entirely enveloping them, giving them its flavor characteristics.

This and other innovative aspects are, however, set forth in the appended claims, whose technical characteristics can be found, together with corresponding advantages achieved, in the following detailed description, showing a merely exemplary and non-limiting embodiment of the invention, as well as in the hereinafter reported embodiment.

Detailed description of preferred embodiments of the invention The present product, or preparation, is used to flavor dishes, both hot and cold, in particular appetizers, vegetables, sauces, first course dishes and/or main courses, in particular based on meat or fish, or other.

Advantageously, the present product, or preparation, to flavor dishes comprises a flavoring agent comprising, or consisting of, fish and/or meat, in particular suitably transformed.

It is thereby possible to provide flavor to hot and cold dishes in a natural and relatively healthy way, i.e. introducing corresponding nutrients.

The present product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof. The present product or preparation has a remarkable yield in terms of adding flavor to said dishes, as, in use, it has the feature of entirely enveloping them, giving them its flavor characteristics. The present product or preparation can be obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties and can further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.

In particular, if based on meat, the present flavoring agent may be a transformed meat such as ham or other. Advantageously, in a particularly preferred way, said flavoring agent however comprises, or consists of, bluefish.

In particular, in a particularly advantageous way, said flavoring agent, comprises, or consists of, anchovies.

In particular, advantageously, the flavoring agent is made from one or more of the following raw materials: dehydrated anchovies, anchovies in oil, anchovy paste, anchovy aroma.

Advantageously, said flavoring agent, in the product, or preparation, is in an amount comprised between 5% and 90% by weight of the finished product, in particular in an amount comprised between 15% and 50% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 37% by weight of the finished product.

Furthermore, advantageously, the product, or preparation, comprises food salt (NaCI).

Advantageously, said food salt is in an amount comprised between 15% and 90% by weight of the finished product, in particular in an amount between 30% and 70% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 53% by weight of the finished product.

Particularly advantageously, the product, or preparation, further comprises, an agent that is a vegetable dietary fiber source.

Particularly advantageously, said agent which is a vegetable dietary fiber source is present in an amount comprised between 3% and 60% by weight of the finished product, in particular in an amount comprised between 15% and 40% by weight of the finished product, and preferably in an amount equal to, or substantially equal to 10% by weight of the finished product.

Advantageously, said agent which is a vegetable dietary fiber source comprises, or consists of, bamboo fiber.

Advantageously, the product, or preparation, to flavor dishes is in powder form.

This makes is easy to use it on the respective dish.

EMBODIMENT

A portion of product, or preparation, to flavor dishes, is made from the following ingredients: 369 grams of anchovies, in particular as anchovy paste, or anchovies in oil, or dehydrated anchovies,

108 grams of bamboo fiber,

523 grams of salt.

To prepare it, said ingredients are introduced into a proper piece of equipment that provides to mix them and crush them into corresponding powder.

A portion of a product, or preparation, to flavor dishes is obtained which can advantageously be used in alternative to the use of only salt, in practice reducing the use thereof and which has a remarkable yield in terms of adding flavor to said dishes, as, in use, it has the feature of enveloping them, giving them its flavor characteristics.

The product or preparation is obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties and can further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.

In practice, as is evident, the above illustrated technical characteristics allow, individually or in a respective combination, to achieve one or more of the following advantageous results: - it is possible to provide flavor to hot and cold dishes in a natural and relatively healthy way, i.e. introducing corresponding nutrients,

- the product may be advantageously used as an alternative to the use of only salt, in practice reducing use thereof;

- the product or preparation has a remarkable yield in terms of adding flavor to said dish, as, in use, it has the feature of entirely enveloping it, giving it its flavor characteristics;

- the present product or preparation can be obtained by a process that does not involve heat treatments and this is also why it has high organoleptic properties; - the present product may further be easily stored, even outside the fridge, for a long time for instance between 12 and 24 months.

The present invention is susceptible to evident industrial application. The person skilled in the art will also be able to imagine numerous modifications and/or variations to be made to the same invention, while remaining within the scope of the inventive concept, as extensively explained. Moreover, the person skilled in the art will be able to imagine further preferred embodiments of the invention which include one or more of the above illustrated characteristics of the preferred embodiment. Moreover, it must also be understood that all the details of the invention can be replaced by technically equivalent elements.