DE102016112370A1 - SAUCE FOR DÖNER KEBAB - Google Patents

Abstract

The present invention relates to a composition for use as a sauce for seasoning food, preferably for seasoning doner kebab, in which yogurt, mayonnaise, spices, herbs, vinegar, vegetable oil and fruit juice is contained.

Description

FIELD OF THE INVENTION

The present invention relates to a composition for use as a sauce for seasoning food, in particular a sauce for seasoning doner kebab.

STATE OF THE ART

There are many sauces available on the market for seasoning food. For example, from the document FR 2 808 422 A1 a recipe for a sauce is known, which contains yogurt, mayonnaise, milk, spices, salt, apple cider vinegar and parsley and is suitable for tasting dishes, especially doner kebab.

However, due to the composition of the sauce, the distribution of hydrophobic spice particles may be impaired, requiring additives that prevent them from clumping together.

In addition, dairy products are easily perishable, so the need to extend the shelf life due to the high level of dairy products in the prior art.

DISCLOSURE OF THE INVENTION

OBJECT OF THE INVENTION

Accordingly, the object of the present invention is to provide a composition for a sauce for seasoning food, the sauce containing yogurt, mayonnaise, spices and vinegar and having a offensive, homogeneous and uniform consistency. In addition, the sauce should be tasty and well preserved.

TECHNICAL SOLUTION

The above objects are achieved by a composition for use as a sauce according to claim 1. Advantageous developments are the subject of the dependent claims.

The composition of the invention, which can be used as a sauce for seasoning doner kebab, is a homogeneous mixture comprising yogurt, mayonnaise, spices, herbs, vinegar, vegetable oil and fruit juice.

By adding vegetable oil, an emulsion can be provided for better distribution of the spices, the increased fat content also having positive taste properties, since fat acts as a flavor carrier.

Furthermore, the addition of fruit juice by the acid contained therein allows a better preservation of the sauce.

In addition, the taste can be improved by combining different herbs and spices with the addition of mustard.

As yogurt, lean yoghurt can be used and as mayonnaise salad mayonnaise can be used, wherein the content of yogurt 40 to 60 wt .-%, preferably about 50 wt .-%, and the proportion of mayonnaise 25 to 40 wt .-%, preferably about 30 wt .-%, is.

In one embodiment, the total yogurt and mayonnaise content may be about 80 to 90% by weight.

Further, liquid ingredients may be added, which may be oil, vinegar or various fruit juices. In particular, the juices of citrus fruits can be used as fruit juices, e.g. Orange juice, lemon juice or lime juice or a combination thereof. Apple vinegar may preferably be apple cider vinegar and olive oil is preferably used.

In one embodiment, a portion of the liquid ingredients may be added in the form of an acetic acid sauce, which acetic acid may be made from apple cider vinegar, sugar, vegetable oil, salt and lime juice.

The total amount of these liquid components may be about 2 to 10 wt .-% of the sauce, wherein the respective proportions of oil, fruit juice and vinegar or Essigsud may have about the same value.

In addition, the sauce according to the invention may contain a spice mixture which may comprise a plurality of ingredients which may be selected from a group comprising turmeric, pepper, salt, curry and any combination thereof, the total amount of spice in the sauce being between 0, 5 to 5 wt .-% may be.

The spice mixture may also include chilli, for example, to adjust the degree of saltyness of the sauce.

Furthermore, the sauce according to the invention may comprise a herbal mixture which may comprise a plurality of ingredients which may be selected from a group comprising parsley, mint, basil, oregano, dill and thyme and any combination thereof, the total proportion of spices in the sauce between 0.5 to 5 wt .-% may be. The herbs may be freshly chopped or dried.

In addition, the sauce of the invention may include mustard, preferably spicy mustard, wherein the proportion of spicy mustard in the sauce may be 2 to 10 wt .-% mustard.

In a further embodiment, the sauce according to the invention may further comprise garlic, preferably in a proportion of from 2 to 8% by weight, whereby the garlic may be added in the form of garlic powder, fresh garlic cloves or a combination thereof.

The preparation of the sauce can generally be carried out by a homogeneous mixture of the ingredients. Of course, the ingredients of the sauce should be chosen so that the total content is 100%. Accordingly, the information on the proportions by weight are to be understood so that with higher addition of one component, so for example in the range of a maximum proportion, another component only with smaller amounts, e.g. in the order of a lower limit, can be added.

EMBODIMENTS

Further features of the composition according to the invention will become apparent from the following detailed description of the example compositions, wherein the invention is not intended to be limited thereto.

Example Composition 1: Doner sauce without garlic

1000 g lean yogurt, 600 g salad mayonnaise, 26 ml vinegar (from apple cider vinegar, sugar, vegetable oil, salt, lime juice) and 100g spicy mustard are mixed with 20 ml olive oil, lemon juice and orange juice and with 8 g turmeric, curry, salt and pepper 3 to 8 g of parsley, mint, basil, thyme, dill and oregano mixed.

Example composition 2 Doner sauce with garlic

1000 g of lean yoghurt, 600 g of salad mayonnaise, 26 ml of vinegar (cider vinegar, sugar, vegetable oil, salt, lime juice) and 100g of hot mustard are mixed with 20 ml of olive oil, lemon juice and orange juice and 8 g each of turmeric, curry, salt and pepper and each 3 to 8 g of parsley, mint, basil, thyme, dill and oregano mixed. Then 50 g of garlic powder and 50 g of garlic cloves are mixed in.

The example compositions according to the embodiments described above are particularly suitable for use as a sauce for seasoning doner kebab, providing an intense flavor, wherein the shelf life of the sauce is naturally enhanced by the addition of high acid fruit juices However, fruit juice addition is also chosen so that no acid-induced denaturation of the milk protein takes place.

Although the present invention has been described in detail by way of the examples, it will be understood by those skilled in the art that the invention is not limited to these embodiments, but rather modifications are possible in the manner that individual features may be omitted or other combinations of features can be realized, as long as the scope of the appended claims is not abandoned. The present disclosure includes all combinations of the features presented.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• FR 2808422 A1 [0002]

Claims (9)

 A composition for use as a sauce for seasoning food, preferably doner kebab, in which yogurt, mayonnaise, spices, herbs, vinegar, vegetable oil and fruit juice is contained.  A composition for use as a seasoning for seasoning according to claim 1, which contains 40 to 60% by weight of yogurt and 25 to 40% by weight of mayonnaise.  A composition for use as a seasoning for seasoning food according to claim 1 or 2, which contains 2 to 10 wt .-% liquid ingredients containing a mixture of vegetable oil, vinegar, preferably apple cider vinegar and fruit juice, preferably orange juice, lemon juice or lime juice or a combination thereof , include.  A composition for use as a sauce for seasoning food according to claim 3, wherein at least a part of the liquid ingredients is added in the form of an acetic acid sauce.  A composition for use as a seasoning for food according to any one of the preceding claims which contains 0.5 to 5% by weight of spices selected from a group comprising turmeric, pepper, salt, curry and a combination thereof.  A composition for use as a seasoning for food according to any one of the preceding claims, which contains 0.5 to 5% by weight of herbs selected from a group consisting of parsley, mint, basil, oregano, dill and thyme and a combination it includes.  A composition for use as a seasoning for food according to any one of the preceding claims which contains from 2 to 10% by weight of mustard.  A composition for use as a seasoning for food according to any one of the preceding claims which contains from 2 to 8% by weight of garlic. A composition for use as a seasoning for seasoning according to claim 8, wherein the garlic is added in the form of garlic powder, fresh garlic cloves or a combination thereof.