Sélection de la langue

Search

Sommaire du brevet 1088806 

Énoncé de désistement de responsabilité concernant l'information provenant de tiers

Une partie des informations de ce site Web a été fournie par des sources externes. Le gouvernement du Canada n'assume aucune responsabilité concernant la précision, l'actualité ou la fiabilité des informations fournies par les sources externes. Les utilisateurs qui désirent employer cette information devraient consulter directement la source des informations. Le contenu fourni par les sources externes n'est pas assujetti aux exigences sur les langues officielles, la protection des renseignements personnels et l'accessibilité.

Disponibilité de l'Abrégé et des Revendications

L'apparition de différences dans le texte et l'image des Revendications et de l'Abrégé dépend du moment auquel le document est publié. Les textes des Revendications et de l'Abrégé sont affichés :

  • lorsque la demande peut être examinée par le public;
  • lorsque le brevet est émis (délivrance).
(12) Brevet: (11) CA 1088806
(21) Numéro de la demande: 288751
(54) Titre français: MELANGE D'EPICES
(54) Titre anglais: SPICE MIXTURE
Statut: Périmé
Données bibliographiques
(52) Classification canadienne des brevets (CCB):
  • 99/139
(51) Classification internationale des brevets (CIB):
  • A23L 27/00 (2016.01)
(72) Inventeurs :
  • FEIGE, HELMUT A. (Canada)
(73) Titulaires :
  • FEIGE, HELMUT A. (Canada)
(71) Demandeurs :
(74) Agent: GOWLING WLG (CANADA) LLP
(74) Co-agent:
(45) Délivré: 1980-11-04
(22) Date de dépôt: 1977-10-14
Licence disponible: S.O.
(25) Langue des documents déposés: Anglais

Traité de coopération en matière de brevets (PCT): Non

(30) Données de priorité de la demande:
Numéro de la demande Pays / territoire Date
830,003 Etats-Unis d'Amérique 1977-09-01

Abrégés

Abrégé anglais



SPICE MIXTURE
ABSTRACT OF THE DISCLOSURE
This invention provides a seasoning composition
applicable to a wide variety of foods, for example, all
types of meats and seafood. The composition comprises
a major proportion by weight of salt, and minor proportions
by weight of each of the following ingredients: anise,
nutmeg, onions, paprika, white pepper, sugar, chili, garlic,
oregano, marjoram and cloves; all ingredients being in
finely powdered or ground form. This composition is easy
to prepare and use, and is stable indefinitely if kept in
a closed container.

Revendications

Note : Les revendications sont présentées dans la langue officielle dans laquelle elles ont été soumises.



The embodiments of the invention in which an exclusive
property or privilege is claimed are defined as follows:
1. A food seasoning composition consisting
essentially of the following ingredients, by weight:

Salt 81.8% - 85.2%
Sugar 4.4% - 6.8%
Paprika 2.4% - 2.8%
White Pepper 2.1% - 2.3%
Onion Powder 1.2% - 1.5%
Garlic Powder 1.28%- 1.33%
Chili Powder 0.85%- 0.89%
Nutmeg (ground) 1.0% - 1.2%
Oregano 0.39%- 0.48%
Marjoram 0.43%- 0.44%
Anise Powder 0.43%- 0.44%
Cloves (powdered) 0.09%- 0.13%;
the proportions of ingredients within the above-stated ranges
being so chosen that their sum totals 100% of said composition.
2. A food seasoning composition according to
claim 1, consisting essentially of the following ingredients,
by weight:

Salt 83.9%
Sugar 5.25
Paprika 2.6%
White Pepper 2.2%
Nutmeg 1.1%
Onions 1.3%
Garlic 1.3%
Chili 0.88%
Anise 0.94%
Oregano 0.44%
Marjoram 0.44%
Cloves 0.1%



Description

Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.



This invention relates yenerally to the ~lavouring
and seasoning of foods, and more particularly relates to a
composition which i8 useful for seasoning a wide variety of
foods.
The object of this invention is to provide to the
average housewife, the amateur barbecuer and professional cook,
a distinct flavour seasoning which is not only easily applied ~ ;
to a large variety of foods, but also time-saving in the
preparation of such foods and always consistent in taste,
when applied to the food to be prepared at the basic rate of ~-~
2% of the weight of meats or 1% of the weight of seafoods.
These amounts may be increased or decreased slightly accord-
ing to the taste of the individual user. In other words,
it is a foolproof method of seasoning to give the foods here-
with prepared an always pleasant and smooth taste. This ;~
seasoning, if stored dry, will not deteriorate~even at ;~
extreme temperatures. ~ ~ ;
Numerous seasonings prepared from mixtures of
spices and herbs are known. Otentimes these seasonings are
specially prepared for a particular food item such as steak~
seafood or poultry. Examples of spice mixtures which are
~ .
known and have been used are those described in Stukes' U S.
Patent 877,806, issued January 28, 1908; U.S. Patent 1,940,624
o~ Edward E. Feight, issued December 19, 1933; U.S. Patent ;~
2,543,250 of Walter A. Miller, issued February 27, 1951; and ;
U.S. Patent 3,756,833 of Louis A. Powell, issued September 4,
1973.
Spice and herb mixtures known in the art are useful
for seasoning a variety of foods, but in some cases these ;~
mixtures require careful preparation and/or are troublesome or



~",



time-consuming to prepare. Also, some of the known spice
and herb flavouring mixtures are effective for only a limi~ed
variety o~ foods~
By the present invention, there is provided a
seasoning composition which is easy to prepare and is
effective in seasoning a wide variety of foods.
The invention resides, broadly, in a seasoning
composition comprising a major proportion by weight of salt,
and minor proportions by weight of each of the following
ingredients: anise, cloves, nutmeg, onions, paprika, garlic,
chili, oregano, marjoram, sugar and white pepper. ; ~`
More specifically, the present invention provides
a food seasoning composition consisting essentiaLly of the
~ollowing ingredients, by weight~

Salt 81.8~ - 85.2%
Sugar 4.4~ - 6.8%
PapriXa 2~4% - 2.8%
l~hite Pepper 2.1% - 2.3%
Onion Powder 1.2% - 1.5%
- 20 Garlic Powder 1.28% - 1.33
Chili Powder 0.85% - 0.89
Nutmeg (ground) 1.0% - 1.2%
Oregano 0.39% - 0.48~
Mar;oram 0.43g - 0.44%
Anise Powder 0.43% - 0.44%
Cloves (powdered3 0.09% - 0.13%
, . . . .
the proportions of ingredients within the above-stated ranges ~
. ~,, ; ~, ~ . ,
being so chosen that their sum totals 100% of said composition.
.. . .
A preferred co~nposition according to my invention

consists essentially of the following ingredients, by weight: ~
Salt 83.9~ i -
Sugar 5.25% `
Paprika 2.6%
White Pepper 2.2% `
Nutmeg 1.1%
Onions 1.3%
Garlic 1.3
Chili 0.88%
Anise O 44%
Oregano 0.44%
Marjoram 0.44% ,
Cloves 0.1
- 2 -
'; ' '~

:



The above-described seasoning composition can be
used with a wide variety of foods, in particular with meat
dishes such as roast beef, pork, chicken, turkey, lamb, liver,
meat loaf, hamburger, pork chops and steaks, and also with
all types of seafood. In addition, the spice mixture can be
used with salads, eggs and a wide range of vegetables.
It is not necessary that the ingredients be added
in any particular order in making up my flavouring composition.
The various ingredients to be used should, however, be in a
finely powdered or ground form. care must be taken to ensure
that the proper proportions of the ingredients, within the
range given above~ are maintained and that the ingredients
are thoroughly mixed. This invention is an entirely organic ~ -
product; however, if preferred, it may be used in conjunction
with a flavour-enhancing subs~ance such as monosodium gluta-
mate, disodium inosinate, disodium guanylate, or mixtures
thereof.
In flavouring specific foods, the spice mixture of
this invention can be used in various ways, as will be readily
apparent to anyone skilled in the art. For instance, it can
be sprinkled upon or slightly rubbed into any roasts before
they are put in the oven. Similarly, the spice can be ~;;
sprinkled upon liver, seafoods, chops, steaks and game~ The
spice mixture has a tenderizing effect and if it is sprink~ed
upon roasts, chops, steaks and game, for example, some hours
before being roasted or cooked, the marinating effect of the
spiceserves to tenderize the mea somewhat. It is mixed with
meat loa~ and hamburger when the mixture is being prepared,
in the proportion of two teaspoons to each pound of ground ;~
0 meat. It may also be mixed according to taste with tne
- 3 -




breading or batter recipe for fried chicken or fish to yielda result comparable to the commercial product while leaving
the meat more appetizing and moist. For salads, it is mixed
with the oil and vinegar to make the dressing, although to
suit different preferences, it may be sprinkLed on he salad
after adding the oil and vinegar.
The secondary effects of the use of this spice
mixture on meat incLude prevention to a large extent of reezer
burn and freezer taste if applied before freezing, and an
improved gravy after cooking. Alsot the sealing action of
some of the spices allows a 25-30% saving in weight in meats
seasoned with this spice mixture compared to meats cooked
without seasoning.
Each spice in this mixture, when used in combination
with the others, serves a specific purpose. Salt is a common
seasoning used in all savory foods, and when applied with
sugar, pepper, onion and garlic powders, has a tenderizing ~
effect on meats by breaking down connective tissues. White `
pepper, another common spice, is employed rather than black ~ ;~
pepper, since it has a better appearance, especially when
this mixture has been added to light-coloured soups, salads
and gravies. In addition, it works to greater effect within
this particular mixture since it has a smoother, less harsh ~;
taste than black pepper. Sugar is added to the mixture to
enhance the natural sweetness of vegetables and salad greens
while producing, in combination with the other ingredients
of the mixture, a most delicate savory taste in meat dishes.
The onion and garlic powders, when employed in unison, com-
plement each other. Each lends a delicate, spicy taste to
0 any food. In addition, garlic gives a fuller, richer taste
- 4 -




to dishesJ whereas onion aids ln dicJestion once the food isconsumed~ The composition includes paprika, sinc~ it
enhances the natural colour of meat to prod~ce a ~resher~
more appetizing look, while its mildness and distinctive
flavour make it a perfect complement for such vegetables as
peas, beans and corn. Chili, added as a flavour complement
to paprika, is especially effective with seafoods and reduces
the wild or "gamey" flavour sometimes found in lamb, mutton
and game. Oregano and marjoram provide a note of mild and
sharp herbal flavours. These h~rbs, ubiquitous in Latin,
Creole and French cuisine, enhance the "green" flavour o~ ~ -
lettuce and other vegetables, while working in unison with
the salt, pepper and sugar, to seal meat juices in while ~
cooking. Nutrneg and cloves, included especially for poultry ~ ;
and egg dishes, lend a delicate spicy taste, smoothing the
flavour of the rest of the combination. Finally, anise is
included in exceedingly small amounts to give foods a delicate
piquancy. In addition, anise has the property of beiny able
to stimulate saliva secretion, which aids in the distribution
oE the taste of the food about the mouth.
This mixture may be stored indefinitely without
losing either taste or colour, without the aid of preservatives,
as long as the container is tightly sealed. It is formulated
for both institutional and household use and speeds meal
preparation by eliminating guesswork on the part of the chef.
This spice mixture has a fairly large margin of error of
application, and is therefore easy to handle for inexperienced
cooks.
A specific formulation of the seasoning composition
is as follows:
-- 5 --


Anise 1/2 oz.
Cloves 1/8 oz.
Nutmeg 1 1~4 oz.
Onion 1 1/2 oz. '
Spanish Paprika 3 oz.
Garlic 1 1/2 02.
Chili 1 oz.
Oregano 1/2 02.
Marjoram 1/2 oz.
Sugar 6 oz.
White Pepper 2 1/2 oz.
Salt 6 lb.
The proportions of some of ~he ingredients rnay be
varied to a limited extent. Other ingredients, however, ;
may not be varied as to proportion used. selow ls shown ~ :
in tabular form the ingredients ~centre column) of a practical
formulation according to the preCient invention, with the ideal ~ `
amount of each given ingredient being listed in the left-hand ?~
column, and the amount by which each item may be increased (+)
20 or decreased (-j in the right-hand column. .
Possible : ~:
Ideal Quantity Ingredient Variation :~
1/2 oz. Anise Powder nil : :.
1/8 oz. Cloves (powdered) nil -
1 1/4 oz. Nutmeg (sround) 1/8 oz. (+)
1 1/2 oz. Onion Powder 1/4 oz. (~) or
1~8 oz. (~
3 oz. Paprika 1/4 oz. (+) ~ ~:
~ 1 1/2 oz. Garlic Powder nil
1 02. Chili Powder nil
1/2 oz. Oregano 1/16 oz. (+~
1/2 oz. Marjoram nil
6 oz. Sugar 1/2:oz~ ~+) or
o z
2 1/2 oz. White Pepper 1/4 oz. (~) or !~'` '
1/8 oz. (~
6 lb. Salt nil

.~

~,", ~,;

. ~ :, . .
:,'" '''"''~

- 6 - -


~., .

Dessin représentatif

Désolé, le dessin représentatatif concernant le document de brevet no 1088806 est introuvable.

États administratifs

Pour une meilleure compréhension de l'état de la demande ou brevet qui figure sur cette page, la rubrique Mise en garde , et les descriptions de Brevet , États administratifs , Taxes périodiques et Historique des paiements devraient être consultées.

États administratifs

Titre Date
Date de délivrance prévu 1980-11-04
(22) Dépôt 1977-10-14
(45) Délivré 1980-11-04
Expiré 1997-11-04

Historique d'abandonnement

Il n'y a pas d'historique d'abandonnement

Historique des paiements

Type de taxes Anniversaire Échéance Montant payé Date payée
Le dépôt d'une demande de brevet 0,00 $ 1977-10-14
Titulaires au dossier

Les titulaires actuels et antérieures au dossier sont affichés en ordre alphabétique.

Titulaires actuels au dossier
FEIGE, HELMUT A.
Titulaires antérieures au dossier
S.O.
Les propriétaires antérieurs qui ne figurent pas dans la liste des « Propriétaires au dossier » apparaîtront dans d'autres documents au dossier.
Documents

Pour visionner les fichiers sélectionnés, entrer le code reCAPTCHA :



Pour visualiser une image, cliquer sur un lien dans la colonne description du document. Pour télécharger l'image (les images), cliquer l'une ou plusieurs cases à cocher dans la première colonne et ensuite cliquer sur le bouton "Télécharger sélection en format PDF (archive Zip)" ou le bouton "Télécharger sélection (en un fichier PDF fusionné)".

Liste des documents de brevet publiés et non publiés sur la BDBC .

Si vous avez des difficultés à accéder au contenu, veuillez communiquer avec le Centre de services à la clientèle au 1-866-997-1936, ou envoyer un courriel au Centre de service à la clientèle de l'OPIC.


Description du
Document 
Date
(yyyy-mm-dd) 
Nombre de pages   Taille de l'image (Ko) 
Description 1994-04-12 6 301
Dessins 1994-04-12 1 16
Revendications 1994-04-12 1 41
Abrégé 1994-04-12 1 31
Page couverture 1994-04-12 1 67