BE1019357A5 - SAUCE ON THE BASIS OF VEGETABLE OIL. - Google Patents

Abstract

The invention relates to a ready-to-use vegetable oil-based sauce with at least an organoleptic characteristic and spices, the sauce having a long shelf life without the use of pasteurization or sterilization.

Description

SAUCE ON THE BASIS OF VEGETABLE OIL

Technical field

The invention relates to the domain of convenience food, in particular hot sauces. More particularly, the invention relates to a ready-to-use hot preparation based on vegetable oils without the addition of water or preservatives, whereby the treatment of industrial pasteurization or sterilization also becomes superfluous and yet guarantees a long shelf life.

State of the art

Currently, pasteurization and sterilization are well-known and commonly used techniques in the food industry (EP1468615). Especially in the production of cold and hot sauces, because of food safety and shelf life aspects.

Sterilization is the deliberate killing of microorganisms, such as bacteria, viruses, fungi, and spores on or in a variety of materials or substances. This always happens when food is kept longer. The aim is, among other things, to prevent food spoilage or contamination. Sterilization of food is done by strong heating (temperatures between 100 ° C and 140 ° C) or with a high dose of radiation (X-rays and gamma-rays).

Pasteurization is a process in the food industry in which harmful bacteria in perishable food products are destroyed by briefly heating the food product, without damaging the product (temperatures between 55 ° C and 99 ° C).

In pasteurization, unlike in sterilization, not all microorganisms are destroyed. Pasteurization aims to reduce the number of microorganisms to a 'safe' level, this is the level at which they are not likely to cause diseases (with refrigerated storage and consumption before the expiry date) (EP1558096; WO2004039180).

Efficient heat treatment of microorganisms is always achieved in conditions with increased water activity.

However, pasteurization and sterilization are problematic with products with a low water activity (less than 0.8) and which, moreover, cannot be subjected to a larger volume of water. This is certainly the case with spices (CA2691557).

Currently, all industrial sauces with a longer shelf life are invariably pasteurized or sterilized, if necessary in combination with natural or non-natural preservatives. This applies both to sauces in glass packaging and for sauces in flexible packaging or doy packaging. These treatments are necessary to guarantee food safety in the long term. Ready-made sauces have the great advantage of being immediately ready for use, but it is also known that their organoleptic properties cannot match the quality of freshly made sauces. This is mainly due to the fact that such sauces are exposed to the pasteurization or sterilization process. These drastic treatments influence the taste to the extent that it can even change (EP1468615).

For the consumer, there are already numerous herbal oils that offer a mix with spices. When one looks at this category, one sees that these are not ready-made hot sauces but are used as vinaigrettes / dressings / toppings. Many of these oils are therefore made with oil that is not suitable for heating or baking. This market segment also includes many herbal mixes that do not use fresh ingredients. Which is the case here.

There were no products on the marketed commercialized hot sauce preparations that could guarantee solid product stability, flavor stability and longer shelf life without the use of water, preservatives or pasteurization / sterilization. Although marinades are already being offered, this is essentially different because it concerns acidic, aromatic liquids that are used to improve the taste and tenderize meat and / or fish. With marinades, the preparation is also allowed to stand for a while to allow it to act sufficiently on the dish, which is therefore different from the ready-made character of the invention.

Summary

The invention relates to finding a ready-made hot sauce that can be stored for a long time in ambient conditions, without the use of pasteurization, sterilization, preservatives, and the like.

The invention that is thus distinguished here relates to a ready-made hot sauce that can be stored for a long time in ambient conditions ("shelf-stable"), without any use of pasteurization, sterilization, preservatives, etc. and which nevertheless has the taste quality of a freshly prepared sauce.

One aspect of the invention is the balancing of the required ratios needed to arrive at a useful and qualitatively tasty sauce. These proportions take place in terms of the ingredients chosen (such as corn oil, olive oil, paprika, (fresh) organoleptic characteristic elements, harissa, salt) and in terms of their underlying proportions. By mixing these proportions and heating them afterwards, it has been concluded that this preparation is extremely suitable as a ready-made sauce for hot dishes. In addition, the specific composition of the sauce as described herein contributes to the excellent shelf life.

Through this finding, the problem of quality and taste loss for the hot, traditional, ready-made industrial sauces is solved by not carrying out these treatments, reducing the water activity to a strict minimum (in favor of the oxidation) and properly balancing the characteristic ingredients in the optimal proportions. The preparation according to the invention thus offers maximum protection of the organoleptic properties of the characteristic ingredients.

Unexpected taste by using an oil combination as a hot sauce, however, the whole is "bound" as a sauce by the spices present and is colored in a natural way. The use as a hot sauce further enhances the favorable organoleptic characteristics.

The water activity of the preparation according to the invention is lower than 0.5. No use of water as an ingredient is already exceptional in the production of ready-made hot sauces on an industrial scale.

The edible fats of the preparation according to the invention are preferably of vegetable origin, with a low saturated fatty acid content (in this case 11.5 g / 100 g), such as oils obtained from corn, sunflowers, soy and olives. With a specific preference for olives and corn.

Furthermore, the preparation according to the invention may contain aromatic herbs and spices, as well as salt and natural seasonings. The composition can therefore also achieve the desired results with or without the Ras El Hanout or Garam Massala spice mix as a warm sauce with a unique aroma.

The preparation of the component (fresh) organoleptic characteristic elements is done by means of a mixer / grinder that processes both the pulp and its juice originating in an optimum and integral manner.

Unexpectedly, the inventors have demonstrated that the sauces of the present invention can be frozen without loss of quality. In particular, the organoleptic characteristics such as taste, consistency and appearance are preserved. Moreover, the possibility of freezing also extends the shelf life substantially.

Detailed description

In a first aspect, the invention relates to a ready-to-use sauce with a long shelf life, for use as a hot preparation, comprising at least 75% by weight of edible vegetable oil and at least 1 organoleptic characteristic ingredient of vegetable origin and one or more spices and / or aromatic herbs, where the water activity (Aw) of the sauce is at most 0.5, where the sauce is prepared without sterilization or pasteurization and where no (artificial) flavor enhancers or preservatives are added.

Sauce is understood to mean a liquid food preparation which is consumed together with a dish. According to the invention, the sauce is used as a ready-made hot preparation. The specific constituent components contribute to a shelf-stable sauce being obtained.

In one embodiment, the sauce according to the invention has a water activity of less than 0.5; for example 0.45; 0.40; 0.35; 0.30; 0.25; 0.20; 0.15; 0.10, or less preferably a water activity of less than 0.4, more preferably a water activity of less than 0.35. in another embodiment, the sauce according to the invention has a water activity between 0.1 and 0.5; for example, between 0.1 and 0.45; between 0.15 and 0.45; between 0.15 and 0.40; between 0.20 and 0.45; between 0.20 and 0.40; between 0.25 and 0.40; between 0.25 and 0.35; preferably between 0.30 and 0.35.

Methods for measuring water activity are well known to those skilled in the art. Without limitation, the water activity can for example be measured on the basis of a hygrometer.

In another embodiment, the moisture content of the sauce according to the invention is at most 10%, preferably at most 9%, at most 8% or most preferably at most 7.5%.

In one embodiment, the sauce according to the invention also comprises salt, preferably table salt (NaCl).

In one embodiment, the sauce according to the invention comprises 75 to 95 weight percent (weight%) edible vegetable oil, for example 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, or 95% by weight, preferably 75 to 90% by weight, and more preferably 75 to 85% by weight.

In another embodiment, the sauce according to the invention comprises a vegetable oil that is rich in monounsaturated fatty acids. In a further embodiment, the sauce according to the invention comprises a vegetable oil selected from the group consisting of corn oil, nut oil, sunflower oil, soybean oil, grape seed oil, olive oil and mixtures thereof, preferably a mixture of corn oil and olive oil.

Corn oil is understood to be refined corn oil. The burning point of unrefined corn oil is 160 ° C, making it virtually unsuitable for baking and roasting. However, refined oil has a combustion point of 230 ° C. And that is excellent for baking and roasting.

Olive oil is understood to be refined extra virgin olive oil. Unrefined olive oil has a burning point of 160 ° C, which makes it virtually unsuitable for frying and roasting. Refined olive oil has a burning point of 207 ° C, which makes it suitable for frying and roasting. The purity of the olive oil is measured by the determination of the free acid because in degradation processes in the olive oil, oleic acid is released from the ester form. If the oil contains no more than 2% free acid, the oil may be called "virgin" olive oil. If this content is 0.8% or lower, the olive oil may be called "extra virgin". Olive oil is considered to be a healthy food component. This has two reasons. One reason is that the oil is rich in monounsaturated fatty acids, which tend to replace the malignant fats in the human body. The second reason is that there are a number of substances in olive oil, such as natural antioxidants that protect cells against aging. Vegetable fats contain more unsaturated fatty acids, i.e. double-bonded fatty acids, than animal fats. These lower cholesterol and have a beneficial effect on the lipid profile in the blood.

According to the invention, the sauce comprises 1 or more organoleptic characteristic ingredients. Organoleptic characteristic ingredients are understood to mean natural seasonings of vegetable origin. In one embodiment, the organoleptic characteristic ingredient is fresh at the time of composing the sauce. This is understood to mean that they are not dried or otherwise treated in a way that affects the natural taste. In one embodiment, the sauce according to the invention contains 1 or more organoleptic characteristic ingredients, each individually or in combination, in an amount of between 1 and 30 g per 200 ml of sauce, for example about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21.22, 23, 24, 25, 26, 27, 28, 29, or 30 g per 200 ml sauce. In a further embodiment, the sauce according to the invention contains 1 or more organoleptic characteristic ingredients in a concentration between 2 and 20% by weight, preferably between 2 and 6% by weight, between 6 and 10% by weight, between 10 and 15% by weight or between 15 and 20% by weight.

According to the invention, the characteristic organoleptic ingredient is selected from the group consisting of (fresh) garlic, (fresh) pepper or (fresh) pineapple, which is provided at least partially, preferably completely in finely subdivided form, for example in pieces of one to a few mm3. Alternatively, the organoleptic characteristic ingredient can be provided as a puree, which is even finer distributed. the fine distribution of the organoleptic characteristic ingredient has the advantage that the flavors and the organoleptic properties, as well as the color distribution, are optimally displayed.

This warm sauce based on edible oils (for example mix corn oil / extra virgin olive oil) is combined with (fresh) organoleptic characteristic ingredients (for example garlic, pepper, pineapple), herbs (caraway, coriander, ginger) and / or spices (harissa, paprika, salt, ras el hanout, garam massala, tomato powder, curry (pasta)). In one embodiment, the sauce according to the invention comprises 1 or more aromatic herbs and / or spices, each individually or in combination, in an amount between 1 and 30 g per 200 ml of sauce, for example approximately 1, 2, 3, 4, 5, 6 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 g per 200 ml sauce. In a further embodiment, the sauce according to the invention contains 1 or more herbs and / or spices, each separately or in combination in a concentration between 0.5 and 15% by weight, for example approximately 0.5; 1; 1.5; 2; 3; 4; 5; 6; 7; 8; 9; 10; 11; 12; 13; 14 or 15% by weight.

It goes without saying that the combined amount of the organoleptically characteristic ingredients and the herbs / spices make up to 25% by weight of the sauce.

In one embodiment, the sauce according to the invention has the composition as shown in Table 1 (for a total amount of 200 ml).

Table 1

In the composition of the invention, the ingredients such as corn oil and olive oil can be replaced with other oils that have the properties to be heated.

It is generally believed that the specific gravity of corn oil and olive oil varies between 0.91 and 0.92 g / cm 3 at temperatures between 15 ° C and 25 ° C. Both have thus a lower density than water 1 g / ml. The weight percentages (weight%) are shown in Table 2 based on the density of the oil used.

Table 2

In one aspect, the invention also relates to the use of the sauce according to the invention, as described herein, as a hot preparation or application. The oils which can be used according to the invention are characterized in that they are heat-resistant. This allows the sauce to be used for hot preparations. Moreover, heating the sauce has the advantageous effect that the beneficial organoleptic characteristics are shown to their maximum advantage.

In a further aspect, the invention relates to a method for the preparation of the sauce according to the invention, as described herein, for use as a hot preparation, without sterilization, pasteurization or addition of preservatives and flavor enhancers, comprising the following steps: (1) cutting the (fresh) organoleptic characteristic ingredient to the desired size; (2) mixing the vegetable oil with the shredded (fresh) organoleptic characteristic ingredient and the spices and / or aromatic herbs and salt; wherein a ready-to-use sauce is obtained with a long shelf life, without sterilization or pasteurization having to be applied. Moreover, no preservatives have to be added. Because the organoleptic properties are shown to their maximum advantage, no additional flavor enhancers should also be added. Cutting the organoleptic characteristic ingredient is also understood to mean pureing or purifying the (fresh) organoleptic characteristic ingredient.

Examples

Example 1: Compositions of the sauces according to the invention.

Particularly suitable compositions of sauces according to the invention are shown in the tables below (Tables 3 to 18).

Table 3

Table 5

Table 6

Table 7

Table 8

Table 9

Table 10

Table 11

Table 12

Table 13

Table 14

Table 15

Table 16

Table 17

Table 18

Example 2: Shelf life of the sauces according to the invention.

The tests were carried out in glass packages as well as flexible packages or doy-packages. The glass packaging (250 ml) consists of clear glass with pilferproof sealing cap, the flexible packaging (200 ml) consists of OPET12 / LLDPE90 my. The samples were in a conditioned oven at 43 ° C, i.e. sealed off from light. The influence of light on aging is therefore not included in this study. In the accelerated shelf life study (storage of the samples at 43 ° C) the analyzes took place at 7 selected times.

The shelf life of a foodstuff can be defined as the period after production during which the product can be considered safe for consumption in the first instance, but retains the desired quality properties in the second instance.

The shelf life of the sauce was broken down into various aspects: (physico) chemical shelf life sensory shelf life where each of these aspects of shelf life must be guaranteed during the period between production and desired extreme consumption.

The sauce consists essentially of corn oil and olive oil to which a mixture of spices and fresh herbs has been added. During the investigation, the sauce was compared with the basic component, which is also the main part of the sauce: the basic mix of corn oil and olive oil.

The various aspects of the shelf life were investigated at different times. It is generally assumed that a minimum of 7 test moments during the anticipated shelf life is necessary.

For corn oil and olive oil, shelf life between 12 and 18 months is given under normal storage conditions.

In order to be able to make an estimate of the shelf life of the sauce, a so-called accelerated shelf life test was carried out on both samples (sauce versus basic mix of corn oil / olive oil). The samples were stored at an elevated temperature (43 ° C) during the test period (14 weeks). The tests below (specified below) were performed at selected times. After this 14-week period, based on the results obtained, the shelf life of the sauce was estimated relative to the corn / olive oil base mix.

In the shelf life study under the normal foreseeable storage conditions (glass and doy packaging, ambient conditions - 20-25 ° C, 50-70% relative humidity), each of the following tests was performed at 3 test times on both samples.

Example 3: (Physico) chemical shelf life

The chemical shelf life of a fat-based product is largely determined by the sensitivity to hydrolytic and oxidative rancidity. The following parameters were determined for the (physico) chemical shelf life: free fatty acids (FFA), peroxide number (PO), para-anisidine number (pAV). As an additional indication of oxidation, the levels of hexanal were determined at 3 selected time points.

Among other things under the influence of water, fats (or triglycerides) are converted into diglycerides and free fatty acids. The sensory loss of quality associated with this is the occurrence of an undesirable rancid or soapy taste. Hydrolytic rancidity or lipolysis can be quantified by determining the free fatty acid (FFA) content.

Under the influence of light and air (in particular the oxygen present), a fat-rich product can suffer from chemical oxidation or oxidative rancidity. Hereby the present fats are initially oxidized to primary oxidation products (peroxides, to be quantified by the peroxide number). Secondly, the peroxides react to form secondary oxidation products such as aldehydes, ketones, lactones and long-chain alkanes. These volatile compounds also cause an undesirable (rancid) odor and / or taste. The secondary oxidation products are quantified via the para-anisidine number.

The FFA content (expressed in%) was determined as a quantification of the hydrolytic rancidity or lipolysis of both the sauce according to the invention and of the oil used for two different packages (bottle (glass) and doypak) as shown in Table 19 in function of the storage time at 43 ° C and in Table 20 in function of the storage time at room temperature. The values are averages of 6 measurements. 3 bottles / doypaks were sampled at each time point. 2 measurements were made per bottle / doy pack.

Table 19 FFA (%)

Table 20 FFA (%)

The measurements show that the oils (both bottle and doypak) were not sensitive to hydrolytic rancidity during the test period. The FFA content remained constant. In the sauces, on the other hand, the FFA content increased as a function of the storage time, but this increase was relatively limited. The cause lies in the water content, namely 7.4% for the sauce i.v.m. 0.2% for the oil.

Under the influence of light and air (in particular the oxygen present) and depending on the temperature, a fat-rich product can suffer from chemical oxidation or oxidative rancidity. Hereby the present fats are initially oxidized to primary oxidation products, namely peroxides. Secondly, the peroxides react to form secondary oxidation products such as aldehydes, ketones, lactones and long-chain alkanes. These volatile compounds also cause an undesirable (rancid) odor and / or taste.

The primary oxidation products were quantified by the peroxide number (PO; expressed in meq O 2 / kg fat). The results of the sauce and oil (bottle) as a function of the storage time at 43 ° C are shown in Table 21. In Table 22, the results of the PO determinations of the sauce and oil (doypak) stored at room temperature are shown. The values are averages of 6 measurements. 3 bottles / doypaks were sampled at each time point. 2 measurements were made per bottle / doy pack.

Table 21 PO (meq 02 / kg fat)

Table 22 PO (meq 02 / kg fat)

The evolution of PO during storage at 43 ° C was stronger for the oil in glass than for the sauce in glass. After a storage period of 16 weeks at room temperature, the values are almost the same as at the start of the experiment.

The secondary oxidation products were quantified by the para-anisidine number (pAV). The pAVs of the sauce and oil (bottle) as a function of the storage time at 43 ° C are shown in Table 23. Table 24 shows the results of the pAV determinations of the sauce and oil (doypak) stored at room temperature. The values are averages of 6 measurements. 3 bottles / doypaks were sampled at each time point. 2 measurements were made per bottle / doy pack.

Table 23 pAV (absorbance / g fat)

Table 24 pAV (absorbance / g fat)

The pAV of the sauce in glass increased as a function of the storage time at 43 ° C, but this increase was very limited during the test period. Under the same conditions, pAV of the oil in glass remained practically constant. At room temperature, no evolution was noticeable with both the sauce in doypak and the oil in doypak.

Hexanal is a secondary oxidation product formed from linoleic acid (C18: 2) and is considered an indicator of oxidative rancidity in conjunction with odor and taste. The content of hexanal in the sauce in glass bottle and oil in glass bottle as a function of the storage time at 43 ° C (accelerated shelf life test) are shown in Table 25.

Table 25 Hexanal (ppm)

The values are averages of 2 independent measurements, so a hexanal determination was made on 2 vials per sample. The formation of hexanal started more quickly in the sauce (1.4 ppm after 4 weeks at 43 ° C) than in the oil (0.3 ppm after 4 weeks at 43 ° C). After 16 weeks at 43 ° C, the hexanal content in both the sauce and the oil was 3.2 ppm.

Example 4: Sensory shelf life.

The color of the sauce was also determined via a colorimeter at the selected times. Color is characterized by a colorimeter based on 3 parameters: L *: brightness and varies between 0 and 100 a *: red-green scale (a *> 0: red; a * <0: green) b *: yellow- blue scale (b *> 0: yellow; b * <0: blue)

Color differences (Total Color Differences, TCD) can be expressed in the L * a * b * space according to the formula:

The parameter L *. a * and b * of the sauce and oil (glass) as a function of the storage time at 43 ° C is shown in Table 26. In Table 27 the results of the color measurements of the sauce and oil (doypak) stored at room temperature are shown. The values are averages of 9 measurements. 3 bottles / doypaks were sampled at each time point. 3 color measurements were made per bottle / doy pack.

Table 26 Color parameters

Table 27 Color parameters

The sauce and oil (both bottle and doypak) change color depending on the storage time, both at 43 ° C and at room temperature. A TCD between 0.5 and 1.5 is considered a small difference; 1.5 - 3.0 as perceptible and> 3.0 as perceptible. T.o.v. the reference sauce (week 0) therefore had a noticeable color difference after 16 weeks of storage (43 ° C and RT) but this was also the case for the oil.

Example 5: Nutritional composition

In addition to the hatch shelf life, the following information was also requested via chemical analyzes. These include: determination of dry matter determination of ash content determination of protein content determination of fat content determination of carbohydrate content (due to difference) determination of fatty acid profile (division into saturated, mono-unsaturated and poly-unsaturated fatty acids)

In practice, a sample was taken from the oven every week for sensory evaluation. This evaluation was carried out by a panel of experts and with the necessary professionalism.

The nutritional composition was determined, the results of which are shown in Table 28.

Table 28 Nutritional composition

Parameter Value

Moisture (g / 100 g) 7.4

Protein (g / 100 g) 1.4

Fat (g / 100 g) 83.7

Saturated fatty acids (g / l OOg) 11.5

Monon-saturated fatty acids (g / 100 g) 24.2 Poly-unsaturated fatty acids (g / 100 g) 47.9 Trans fatty acids (g / 100 g) 0.1

Available carbohydrates (g / 100 g) 3.5

Dietary fiber (g / 100 g) 2.3

Ash (g / 100 g) 1.7

Na (g / 100 g) 0.7

Energetic value (kcal / 100 g) 777

Energetic value (kJ / 100 g) 3253

According to a recent EU legislation (from 30/10/2009) the calorific value for all dietary fibers is fixed at 2 kcal / g instead of 0 kcal / g. However, there is still a transition period until 30/10/2012 where lower values can continue to be used provided that the lower calorific value is determined by local legislation as is the case in Belgium. Therefore, 773 kcal / 100 g (3234 kü / 100 g) may be used until 30/10/2012.

Table 29 shows the fatty acid composition. Linoleic acid (C18: 2) is the dominating fatty acid in addition to oleic acid (C18: 1) and palmitic acid (C16: 0).

Table 29 Fatty acid composition

The methods used to determine the different parameters are shown in Table 30.

Table 30

Claims (14)

A ready-to-use sauce with a long shelf life, for use as a hot preparation, comprising at least 75% by weight of edible vegetable oil, at least 1 organoleptic characteristic ingredient of vegetable origin, selected from the group consisting of garlic and bell pepper, one or more spices and / or aromatic spices, and harissa, where the water activity (Aw) of the sauce is at most 0.5, where the sauce is prepared without sterilization or pasteurization and where no artificial flavor enhancers or preservatives are added. Ready-to-use sauce according to claim 1, wherein the organoleptic characteristic ingredient is fresh. Ready-to-use sauce according to claim 1 or 2, wherein the organoleptic characteristic ingredient is present in a concentration between 2 and 20% by weight. Ready-to-use sauce according to any of claims 1 to 3, wherein the vegetable oil is an oil rich in monounsaturated fatty acids. A ready-to-use sauce according to any of claims 1 to 4, wherein the vegetable oil is selected from the group consisting of corn oil, nut oil, sunflower oil, soybean oil, grape seed oil, olive oil and mixtures thereof. The ready-to-use sauce according to claim 5, wherein the vegetable oil is a mixture of olive oil and corn oil in a ratio between 1:30 and 30: 1. Ready-to-use sauce according to any of claims 1 to 6, wherein the spices and / or aromatic herbs are selected from the group consisting of ras el hanout, garam massala, tomato powder, ginger, curry (pasta) and paprika powder. A ready-to-use sauce according to any of claims 1 to 7, further comprising salt. The ready-to-use sauce according to any of claims 1 to 8, wherein the water activity of the sauce is at most 0.35. A ready-to-use sauce according to any one of claims 1 to 9, wherein the organoleptic characteristic ingredient is garlic in a concentration between 2 and 5% by weight, wherein harissa is present in a concentration between 5 and 9% by weight, wherein paprika powder is present in a concentration between 3 and 5% by weight, and where salt is present in a concentration between 1 and 2% by weight. The ready-to-use sauce according to claim 10, further comprising ras el hanout in a concentration between 1 and 4% by weight. A ready-to-use sauce according to any one of claims 1 to 9, wherein the organoleptic characteristic ingredient is paprika in a concentration between 5 and 15% by weight, wherein harissa is present in a concentration between 1.5 and 3.5% by weight, wherein ras el hanout is present in a concentration between 1.5 and 3.5% by weight, and wherein tomato powder is present in a concentration between 1 and 3% by weight. Use of the ready-to-use sauce according to one of claims 1 to 12 as a hot preparation. A method for preparing the ready-to-use sauce for use as a hot preparation according to any of claims 1 to 12, without sterilization, pasteurization or addition of preservatives and flavor enhancers, comprising the following steps: (1) cut the organoleptic characteristic ingredient to the desired size; (2) mix the vegetable oil with the shredded organoleptic characteristic ingredient and the spices and / or aromatic herbs and salt.