Balsamic sauce for alimentary use, with a basis of balsamic vinegar of modena

Abstract: A sauce for alimentary use containing, as main ingredient, balsamic vinegar of Modena, combined with thickening agents and sugars. The balsamic sauce according to the invention offers the advantage of imparting the taste of vinegar directly to those foods, on which regular balsamic vinegar of Modena is not suitable for its high level of acidity and its high fluidity.

Description: This invention concerns a new balsamic sauce with a basis of balsamic vinegar of Modena. Balsamic vinegar of Modena has become famous for its typical sour-sweet taste, which is more aromatic than wine vinegar, that is effectively fit to flavour foods like, above all, vegetables. It effectively exists the need to flavour foods, sometimes different from vegetables, as meat, fish, pasta and others, with the taste of vinegar, which is not suitable for this use as such, due to its high acidity level and its high fluidity that does not allow its permanence on food, so to dress it. Also on the palate, the low consistence of regular balsamic vinegar does not allow it to be effectively used as condiment for foods other than vegetables. Many attempts, disclosed in documents US-A-5 885 644, WO 00 67750 A, US-A-5 565 223, FR-A-2 793 165, US-A-4 632 840, have been made in trying to reach this scope without obtaining any satisfying result. The main object of this invention is therefore to provide balsamic vinegar of Modena in a suitable version to be used on foods different than vegetables, particularly on meats, fish and pasta. This object is achieved by the sauce according to claim 1. Additional characteristics of the sauce according to the invention appear from the other claims. The balsamic sauce of the invention grants the advantage of imparting the taste of balsamic vinegar of Modena also to those foods, like meat, fish and pasta, that are not suitable to receive this flavouring liquid. In this view, the sauce of the invention is prepared combining balsamic vinegar of Modena with thickening agents, preferably composed by modified starch, xantham gum, and sugars preferably composed by, or integrated with, dextrose. In this way basic preparations are obtained, to which flavouring preparations can be added in different combinations, with meat flavour for the meat taste, with pepper flavour for the pepper taste, with oregano flavour for the pizza taste, with a crustaceans powder and with a shrimp flavour for the fish taste, and with others flavours to obtain other desired tastes. The finished product, in the appearance of a sauce, is therefore composed by balsamic vinegar of Modena, as a main ingredient, combined with thickening agents, sugars and eventually also with one of the previously cited flavours. The present balsamic sauce is a basic balsamic sauce containing at least 40% of balsamic vinegar of Modena, combined with sugars, modified starch; and xanthan gum. The present balsamic sauce contains at least 400g of balsamic vinegar of Modena per 1000g of finished product. Here some examples are given of basic preparations, flavouring preparations and balsamic sauce realized in accordance with the invention. All examples are referred to 1000 grams of product. Basic preparations Example 1 Sugar Dehydrated glucose syrup Dextrose Lactose Maltodextrin Modified starch Xanthan gum Example 2 Sugar Lactose Salt Yeast extract in powder Dehydrated glucose syrup Maltodextrin Monosodic glutamate Modified starch Xanthan gum Example 3 Sugar Dextrose Lactose Dehydrated glucose syrup Maltodextrin Modified starch Flavouring preparations Example 4 Rosemary extract Onion extract Garlic extract Meat flavour Pepper flavour Example 5 Rosemary extract Onion extract Garlic extract Chili flavour Example 6 Garlic extract Oregano flavour Example 7 Garlic extract Crustaceans powder Shrimps flavour Balsamic sauce Example 8 Balsamic vinegar of Modena Salted base List of ingredients : balsamic vinegar of Modena, sugar, dehydrated glucose syrup, dextrose, lactose, maltodextrin, modified starch, xanthan gum as stabilizer. Example 9 Sweet base Balsamic vinegar of Modena Water List of ingredients: balsamic vinegar of Modena, sugar, dextrose, lactose, dehydrated glucose syrup, maltodextrin, water, modified starch, xanthan gum as stabilizer. Example 10 Flavouring base Balsamic vinegar of Modena Water Flavouring preparation, taste of fish List of ingredients: balsamic vinegar of Modena, sugar, lactose, water, salt, yeast extract in powder, dehydrated glucose syrup, maltodextrin, monosodic glutamate as taste enhancer, modified starch, flavours, powdered crustaceans (crayfish, crabs), xanthan gum as stabilizer. Example 11 Flavouring base Balsamic vinegar of Modena Water Flavouring preparation, taste of meat List of ingredients: balsamic vinegar of Modena, sugar, lactose, water, salt, yeast extract in powder, dewatered glucose syrup, maltodextrin, monosodic glutamate as taste enhancer, modified starch, aromas, xanthan gum as stabilizer. Example 12 Flavouring base Balsamic vinegar of Modena Water Flavouring base, list of ingredients: balsamic vinegar of Modena, sugar, lactose, water, salt, yeast extract in powder, dehydrated glucose syrup, maltodextrin, monosodic glutamate as taste enhancer , aromas, modified starch, xanthan gum as stabilizer. Example 13 Flavouring base Balsamic vinegar of Modena Water Flavouring base, list of ingredients: balsamic vinegar of Modena, sugar, lactose, water, salt, yeast extract in powder, dehydrated glucose syrup, maltodextrin, monosodic glutamate as taste enhancer, modified starch, flavours, xanthan gum as stabilizer.

Claims: Sauce for alimentary use, characterized in that it contains, as main ingredient, at least 40% of balsamic vinegar of Modena, combined with thickening agents and sugar. Sauce as per claim 1, characterized in that said thickening agents are based on modified starch and Xanthan gum. Sauce as per one or more of the previous claims, characterized in that it contains also flavouring bases which are comprehensive of: meat flavour to give the balsamic sauce a taste of meat; pepper flavour to give the sauce a taste of pepper; oregano flavour to give the sauce a taste of pizza; crustaceans powder or a shrimp flavour to give the sauce a taste of fish. Sauce as per claim 3, characterized in that said flavouring bases include also one or more of the tastes of rosemary, onion and garlic. Balsamic sauce as per one or more of the previous claims, characterized in that it contains at least 400g. of balsamic vinegar of Modena per 1000g. of finished product.

Inventors: BOCCAFOLI ANDREA, CONTINI ARTURO, ROSTA ALBERTO, BOCCAFOLI, ANDREA, CONTINI, ARTURO, ROSTA, ALBERTO
Applicants: ACETUM S R L, ACETUM S.R.L.
Application year: 2001
Main classification: C12J1
IPC codes: A23L1, C12J1