ES2817924B2 - THERMOREVERSIBLE SOLID SAUCE OR CREAM - Google Patents

Description

DESCRIPTION

SOLID THERMOREVERSIBLE SAUCE OR CREAM

field of invention

The present invention relates to the food sector, more preferably to the sector of sauces and creams. More specifically, the present invention refers to solid sauces or creams that are preferably thermoreversible, that is, they are solid at room temperature and melt when a certain temperature is applied to them, more preferably they have the necessary consistency or solidity at room temperature to maintain their shape and may have a certain degree of flexibility.

Background of the invention

In the state of the art there are countless liquid or semi-solid sauces or creams. Examples of liquid or semi-solid sauces are mustard, ketchup, mayonnaise, fried tomato, dark chocolate sauce, milk chocolate sauce, tomato sauce, carbonara, bolognese, pepper (green or red or black), mushroom (for example, boletus or mushroom), Dutch, béchamel, veluoté, Spanish or brown, barbecue, yogurt, vinaigrette (for example, saffron, French or mustard), cheese (for example, roquefort or four cheeses), pesto, mojo (for example, picón, garlic and parsley or green), allioli, huacaína, olives, tomato and ginger, piquillo peppers, yogurt and mint, teriyaki, brava, romesco, tzatziki, mornay, chandetroi, escabeche, curry, sweet and sour, tartar, alfredo, arrabiata, vegetables, Castilian, cava and tarragon with mushrooms, foie, intense tomato with chocolate and vermouth, chimichurri, gloucester, port, Creole, Caesar, rose, rouille, Russian, piri piri, etc. Examples of liquid or semi-solid creams are spreadable cocoa cream, legume creams (for example, Breton cream, Conde cream, Castilian cream, Esau cream, Conti cream and Lyonnaise cream), vegetable and/or fruit creams (for example, de pumpkin, green beans, vegetables, vichyssoise and carrot), seafood soups (for example, prawns, mussels, shrimp, prawns and galleys), nut creams (for example, peanuts, hazelnut, almond, pumpkin seed and walnut), sweet creams (for example, custard and chocolate), creams for filling and/or decorating cakes (for example, flour cream, Swiss meringue buttercream, cream cheese, white chocolate cream, chocolate buttercream, pastry cream, chocolate mousse, butter cream, mocha cream, shortening and butter cream, whipped cream, chocolate garnache, truffle cream, mascarpone cream and Bariloche cream), etc

Said liquid or cream sauces available in the state of the art are normally sold in jars, bottles or other containers, thus presenting problems of:

- possible contamination or deterioration of the product in its successive uses, reducing or worsening the organoleptic characteristics of said product or forcing it to be discarded;

- Difficulties in the application and distribution of the sauce, as well as in its dosage, which means that a deficit or an excess of sauce or cream is often applied and that there are difficulties in achieving a homogeneous distribution of the sauce or cream. This hinders, in many cases, a rational use of the sauce (for example, when children are the ones who serve the sauce);

- on the other hand, the liquid or semi-solid sauces or creams available in the state of the art present the problem that once applied to the final product (for example, bread), they can drip;

- additionally, the liquid or semi-solid sauces or creams available in the state of the art present the problem that once applied to the final product (for example, bread) they wet the product on which they are applied and, therefore, deteriorate it or alter;

- the very liquid or semi-solid nature of the sauces or creams available in the state of the art means that a certain amount of the sauce that remains in the container is always wasted; and

- the jars, containers or bottles for liquid or semi-liquid sauces in many cases involve squeezing them to dispense the sauce, which in some cases can cause injuries to the user associated with said squeezing, such as tendonitis on the wearer's wrist.

Therefore, the use of sauces and creams of the state of the art presents various drawbacks and technical problems.

In the state of the art there are sauces that try to solve the problems or drawbacks mentioned above, specifically:

- Solid sauces in the form of slices based on the use of pectin. These solid sauces are not thermoreversible, that is, they remain solid even when exposed to high temperatures (such as those resulting from applying the slice of sauce to meat or meat products that have just been made or are still on the heat source). Therefore, this solution proposed in the state of the art, despite solving several of the technical problems mentioned above, presents, at least, the drawback of not being thermoreversible, that is, of not melting. This means that the sauce applied to the final product does not produce the same sensation in the consumer as the liquid or semi-solid sauces of the state of the art.

- The patent application in the United States US2016/0183583 discloses a block of thermoreversible solid sauce or slices thereof comprising from 4 to 7% by weight of gelatin, from 0.2 to 0.8% by weight of carrageenan type iota and/or kappa and from 20 to 40% by weight of fat solid at 20°C. In this case, the solid sauce melts after applying heat for a certain time (in principle, less than 1 minute and preferably between 20 and 30 seconds). However, the solid sauce proposed in document US2016/0183583 has the drawback of having a large percentage of solid fats, which, for nutritional purposes, is undesirable.

Therefore, in the state of the art there is still a need to have alternative solid sauces or creams to those indicated above and improved thermoreversible solid sauces and creams that allow solving the problems present in the state of the art without the need to include large amounts of solid fat at 20°C as a gelling agent.

The inventors of the present invention, after extensive and exhaustive experiments, have discovered solid sauces and creams comprising gelatin, agar-agar, modified starch or combinations thereof, wherein the gelatin, agar-agar, modified starch or combinations of they are the only components responsible for providing the solidification or gelling of the sauce or solid cream, and that allow solving the problems present in the state of the art. In particular and preferred embodiments, the solid sauce or cream is also thermoreversible, that is, it melts when a certain amount of heat is applied to it for a certain time and returns to its normal state. solid on re-cooling, all without the need to use large amounts of solid fat (preferably solid fat at 20°C) as a gelling agent. Therefore, the inventors, with the present invention, manage to solve the problems present in the aforementioned state of the art.

In a first aspect, the present invention relates to a solid sauce or cream comprising gelatin, agar-agar, modified starch or combinations thereof, wherein the gelatin, agar-agar, modified starch or combinations thereof are the only components responsible for providing the solidification of the sauce or solid cream.

In a second aspect, the present invention relates to a solid cream or sauce block of the present invention. The block of sauce or solid cream of the present invention can have any shape available in the state of the art, preferably a parallelepiped, cylindrical, cube or prism shape or a fancy shape.

In a third aspect, the present invention relates to a sauce or cream slice of the present invention.

In a fourth aspect, the present invention refers to a solid preparation, preferably granular or powder, for the manufacture or preparation of a solid sauce or cream of the present invention and/or a block or slices thereof.

In a fifth aspect, the present invention refers to a process for manufacturing the sauce or solid cream of the present invention, or blocks or slices thereof.

In a final aspect, the present invention relates to the use of gelatin, agar-agar, modified starch or combinations thereof as sole gelling agents in a solid sauce or cream of the present invention and/or a block or slices thereof.

As used in this document, "sauce" and its plural adopt the meaning they commonly have in the state of the art, that is, it is a mixture of crushed and thinned edible substances that is used to season food, mixed with it or served separately.

As used in this document, "cream" and its plural adopt the meaning they commonly have in the state of the art, that is, it is a food substance with a more or less pasty consistency.

As used herein, "solid" sauce or cream refers to a sauce or cream that maintains its shape at room temperature (preferably between 15°C and 30°C, more preferably between 20°C and 24°C). ).

Description of the invention

As indicated above, in a first aspect, the present invention refers to a solid sauce or cream comprising at least one gelling agent selected from among gelatin, agar-agar, modified starch or combinations thereof, characterized in that the gelatin , agar-agar, modified starch or combinations thereof are the only gelling agents present in the solid sauce or cream.

In the solid sauce or cream of the present invention, gelatin, agar-agar, modified starch or combinations thereof are the only components responsible for providing solidification of the solid sauce or cream of the present invention. That is to say, the gelatin, agar-agar, modified starch or combinations thereof are the sole or majority responsible for the sauce or cream being solid.

In this sense, the solid sauce or cream of the present invention does not comprise solid fat (preferably solid fat at 20°C) or carrageenan as gelling agents. Preferably, the solid sauce or cream of the present invention does not comprise either solid fat (preferably solid fat at 20°C) or carrageenan.

It is contemplated that the modified gelatin, agar-agar and starch are present alone or in any of their combinations in the solid sauce or cream of the present invention.

Preferably, the at least one gelling agent is selected from among gelatin, agar-agar or combinations thereof.

In the solid sauce or cream of the present invention, the concentration of at least one gelling agent as indicated above is at least 0.5% by weight (g of the component per 100 g of the composition). More preferably, the concentration of at least one gelling agent is between 0.5% by weight and 20% by weight, more preferably between 0.5% by weight and 17% by weight, even more preferably between 1% by weight and 17% by weight.

The agar-agar used in the sauce or solid cream of the present invention preferably has a gel strength of between 400 and 1100 g/cm2 at a concentration of 1.5% by weight in water and at 20°C, more preferably between 700 and 1000 g/cm2 at a concentration of 1.5% by weight in water and at 20°C.

Additionally, the agar-agar used in the sauce or solid cream of the present invention has a gel point between 32°C and 45°C at a concentration of 1.5% by weight in water, more preferably between 35° C and 40°C at a concentration of 1.5% by weight in water.

Also preferably, the agar-agar used in the sauce or cream of the present invention has a melting point between 80°C and 95°C at a concentration of 1.5% by weight in water, more preferably between 85° C and 90°C at a concentration of 1.5% by weight in water.

Also preferably, the agar-agar used in the sauce or cream of the present invention has a pH between 5 and 9, more preferably between 6 and 7.5.

The gelatin used in the sauce or solid cream of the present invention is preferably from pork, beef, fish or combinations thereof, more preferably from beef.

Additionally, the gelatin used in the sauce or solid cream of the present invention preferably has between 100 and 426 Bloom degrees at a concentration of 6.67% by weight in water at 10°C, more preferably between 230 and 250 Bloom degrees at a concentration of 6.67% by weight in water at 10°C.

Also preferably, the gelatin used in the sauce or cream of the present invention has a pH between 4 and 9, more preferably between 4.6 and 6.

In one embodiment, the solid sauce or cream of the present invention comprises agar. Preferably at least 0.5% by weight of agar-agar, more preferably between 0.5% by weight and 10% by weight, more preferably between 1% by weight and 8% by weight.

As noted above, agar-agar is contemplated to be found in the sauce or cream of the present invention in combination with gelatin, modified starch, or combinations thereof.

In this case:

- The concentration of agar-agar is preferably between 1% by weight and 8% by weight, more preferably less than 3% by weight (between 1% by weight and 3% by weight), even more preferably between 1 % by weight and 2% by weight.

- Additionally, the concentration of gelatin, if present, is preferably at least 3% by weight, more preferably at least 4% by weight, more preferably at least 5% by weight, even more preferably between 5% by weight and 10% by weight.

- In addition, the concentration of modified starch, if present, is preferably between 1% by weight and 20% by weight, more preferably between 5% by weight and 15% by weight, even more preferably between 6% by weight and 10% by weight.

In another embodiment, agar-agar would be used neat (without gelatin or modified starch). In this embodiment, agar-agar is the only gelling agent present in the solid sauce or cream of the present invention. In this embodiment, preferably, the agar-agar concentration is at least 0.5% by weight, more preferably between 0.5% by weight and 10% by weight, even more preferably between 1% by weight and 8% by weight. % in weigh.

It is also contemplated, in another embodiment, that the sauce or cream solid of the present invention comprises modified starch and that said starch is the only gelling agent in the sauce or cream solid of the present invention (without gelatin or agar-agar). In this case, the concentration of modified starch is at least 25% by weight, plus preferably, between 25% by weight and 45% by weight, even more preferably 35% by weight.

It is contemplated that the solid sauce or cream of the present invention is any sauce or cream of the state of the art. Examples of solid sauces of the present invention are mustard, ketchup, mayonnaise, tomato sauce, dark chocolate sauce, milk chocolate sauce, tomato sauce, carbonara, bolognese, pepper (green or red or black), mushroom (for example, boletus or mushroom), Dutch, béchamel, veluoté, Spanish or brown, barbecue, yogurt, vinaigrette (for example, saffron, French or mustard), cheese (for example, Roquefort or four cheeses ), pesto, mojo (for example, picón, garlic and parsley or green), allioli, huacaína, olives, tomato and ginger, piquillo peppers, yogurt and mint, teriyaki, brava, romesco, tzatziki, mornay, chandetroi, escabeche, curry, sweet and sour, tartar, alfredo, arrabiata, vegetables, Castilian, cava and tarragon with mushrooms, foie, intense tomato with chocolate and vermouth, chimichurri, gloucester, port, Creole, caesar, rose, rouille, russian, piri piri, etc. Examples of solid creams of the present invention are spreadable cocoa cream, legume creams (for example, Breton cream, conde cream, Castilian cream, esau cream, conti cream and Lyonnaise cream), vegetable and/or fruit creams (for example , pumpkin, green beans, vegetables, vichyssoise and carrot), seafood soups (for example, prawns, mussels, shrimp, prawns and galleys), nut creams (for example, peanuts , hazelnut, almond, pumpkin seed and walnut), sweet creams (for example, custard and chocolate), creams for filling and/or decorating cakes (for example, flour cream, Swiss meringue buttercream, cream cheese, white chocolate cream, chocolate buttercream, pastry cream, chocolate mousse, butter cream, mocha cream, shortening and butter cream, whipped cream, chocolate garnache, truffle cream, mascarpone cream and Bariloche cream), etc Preferably, the solid sauce of the present invention is ketchup, ketchup, mustard, mayonnaise, dark chocolate sauce or milk chocolate sauce. Also preferably, the solid cream of the present invention is cocoa cream.

Therefore, the solid sauce or cream of the present invention comprises the additional ingredients necessary depending on the sauce or cream in question.

In this sense, it is contemplated that the solid sauce or cream of the present invention includes, among others, vegetables, vegetables, ingredients of animal origin, extracts (natural or artificial), sugar, sweeteners, emulsifiers, oils, acidulants, aromas, vinegars, salt and spices. The different additional ingredients and their amounts are selected based on the desired sauce or cream and the organoleptic nuances that the sauce or cream is to be endowed with.

It is contemplated that the solid sauce or cream of the present invention comprises at least one suitable colorant depending on the sauce or cream in question, that is, a suitable colorant for the desired color in the sauce or cream. The at least one dye can be of natural or artificial origin or combinations thereof. Preferably, the at least one colorant is of natural origin, more preferably it is at least one plant extract, even more preferably it is a combination of plant extracts. Also, preferably the concentration of at least one colorant in the sauce or cream of the present invention is less than 1%, more preferably between 0.1% by weight and 0.6% by weight, more preferably between 0. 25% by weight and 0.5% by weight, still more preferably 0.25% by weight or 0.5% by weight.

As can be seen from the foregoing, the solid sauce or cream of the present invention comprises at least one colorant (as indicated above) if said at least one colorant is necessary to provide the solid sauce or cream of the present invention with the color desired or necessary. That is, there are cases in which the necessary ingredients for the sauce or solid cream of the present invention (for the sauce or solid cream of the present invention to have the required organoleptic, texture and preservation characteristics) already give the required color. and, therefore, the at least one colorant is not needed. On the other hand, there are cases in which the necessary ingredients for the solid sauce or cream of the present invention (for the solid sauce or cream of the present invention to have the required organoleptic, textural and conservation characteristics) do not give the required color. and, therefore, preferably comprise the at least one colorant as indicated above to provide the desired color to the solid sauce or cream of the present invention.

Additionally, it is contemplated that the solid sauce or cream of the present invention comprises at least one preservative. Preferably, the concentration of at least one preservative present in the solid sauce or cream of the present invention is less than 1% by weight, more preferably less than 0.5% by weight, more preferably

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between 0.07% by weight and 0.2% by weight, more preferably between 0.1% by weight and 0.15% by weight, even more preferably between 0.12% by weight and 0 0.13% by weight. Also preferably, the at least one preservative is sodium benzoate, potassium sorbate or combinations thereof, even more preferably, a combination of sodium benzoate and potassium sorbate.

Additionally, preferably, the solid sauce or cream of the present invention comprises more than 50% by weight of water, more preferably between 50% by weight and 90% by weight, more preferably between 65% by weight and 85%. in weigh. As will be apparent, the amount of water will depend on the solid sauce or cream being considered. Thus, in case the solid sauce of the present invention is ketchup, it more preferably comprises between 75% by weight and 60% by weight of water, even more preferably 68% by weight of water. In case the solid sauce of the present invention is mustard or dark chocolate sauce, it more preferably comprises between 70% by weight and 80% by weight of water, even more preferably 75% by weight of water. In case the solid sauce of the present invention is tomato sauce, it more preferably comprises between 75% by weight and 90% by weight of water, even more preferably 83.62% by weight of water.

It is contemplated that the solid sauce or cream of the present invention is presented in any format available in the state of the art, for example, in the form of a solid block with any form available in the state of the art (for example, in the form of parallelepiped or in the shape of a cylinder or any fancy shape) or in the form of slices.

The solid sauce or cream of the present invention, as indicated above and as can be seen from the examples included herein, has at least the following advantages or technical effects:

- Solid sauces or creams stable at room temperature are obtained without deterioration or microbiological contamination and preserving the organoleptic characteristics of the corresponding sauce or cream.

- The sauces or creams of the present invention can be prepared in the desired or required shape (using the corresponding mold or container).

- The sauces or creams of the present invention can be sliced and/or cut in differently without difficulty and fully maintaining the integrity of the sauce or solid cream. Therefore, it allows an optimal dosage and a suitable and homogeneous distribution of the sauce or cream in the product on which it is applied. - Additionally, the sauce or solid cream of the present invention does not drip, making its use much easier and more hygienic.

- The sauce or solid cream of the present invention does not wet the product on which it is applied, thus facilitating its consumption and not affecting the characteristics of said product on which it is applied.

- The solid nature of the sauces or creams of the present invention means that the sauces or creams can be fully used without leaving residues in the container.

- The solid nature of the sauces or creams of the present invention means that the product does not require the use of containers, bottles or cans that dispense the product by squeezing them, which avoids the risk of suffering tendonitis in the wrists from of the users.

- It does not require the use of large amounts of solid fat (preferably solid fat at 20°C) as a gelling agent or as an agent that maintains the solid form of the product at room temperature.

Therefore, the present invention solves the technical problems associated with the liquid or semi-solid sauces or creams available in the state of the art and mentioned above.

Additionally, in a first more preferred embodiment, the sauce or solid cream of the present invention comprises gelatin, preferably at least 4% by weight of gelatin, preferably at least 5% by weight of gelatin, more preferably between 5% in weight and 17% by weight of gelatin.

In this first most preferred embodiment of the solid sauce or cream of the present invention, the solid sauce or cream that is obtained, in addition to presenting the aforementioned advantages, is surprisingly thermoreversible. This means that:

- the solid sauce or cream of the present invention is solid at room temperature;

- melts when heat is applied to it (preferably at least approximately 65°C for at least about 30 seconds); and

- Resolidifies on cooling.

As will be apparent to a person skilled in the art, the higher the temperature to which the solid sauce or cream of the present invention is exposed, the less time it will take for it to melt.

It is contemplated that in this most preferred embodiment the solid sauce or cream of the present invention may further comprise agar-agar, modified starch, or combinations thereof.

Preferably, in this most preferred embodiment, the agar-agar, if present, would be in a concentration of at least 0.5% by weight, more preferably between 1% by weight and 8% by weight, even more preferably between 1% by weight and 2% by weight.

On the other hand, in this most preferred embodiment, the modified starch, if present, is in a concentration of between 1% by weight and 20% by weight, more preferably between 5% by weight and 15% by weight. % by weight, even more preferably between 6% by weight and 10% by weight.

In this first most preferred embodiment it is also contemplated that gelatin is the only gelling agent.

In a second more preferred embodiment of the solid sauce or cream of the present invention, the solid sauce or cream of the present invention comprises gelatin and agaragar.

In this second, more preferred embodiment, the solid sauce or cream that is obtained, in addition to presenting the aforementioned advantages, is surprisingly thermoreversible. This means that:

- the solid sauce or cream of the present invention is solid at room temperature;

- melts when heat is applied to it (preferably at least about 65°C for at least about 30 seconds); and

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- Resolidifies on cooling.

As will be apparent to a person skilled in the art, the higher the temperature to which the solid sauce or cream of the present invention is exposed, the less time it will take for it to melt.

In this second most preferred embodiment, it is contemplated that the gelatin concentration is at least 4% by weight, more preferably at least 5% by weight, most preferably between 5% by weight and 17% by weight, more preferably between 5% by weight and 10% by weight, even more preferably 5% by weight.

Preferably, in this second, more preferred embodiment, the concentration of agaragar is at least 0.5% by weight, more preferably between 1% by weight and 8% by weight, more preferably between 1% by weight and 2% by weight. % by weight, even more preferably 1% by weight.

In this second, more preferred embodiment, it is contemplated that the solid sauce or cream additionally comprises modified starch.

The modified starch, if present, is in a concentration of between 1% by weight and 20% by weight, more preferably between 5% by weight and 15% by weight, even more preferably between 6 % by weight and 10% by weight.

Alternatively, and preferably, gelatin and agar-agar are the only gelling agents that comprise the sauce or cream of the present invention.

Therefore, in this second embodiment, more preferably gelatin and agar-agar are the only gelling agents and the solid sauce or cream of the present invention comprises 5% by weight of gelatin and 1% by weight of agar-agar.

It is contemplated that the solid sauce or cream of the present invention consists essentially of:

- the necessary ingredients depending on the sauce or cream in question; - water; and

- at least one gelling agent selected from among gelatin, agar-agar, modified starch or combinations thereof,

wherein gelatin, agar-agar, modified starch, or combinations thereof are the only gelling agents present in the solid sauce or cream.

More preferably, the solid sauce or cream of the present invention consists of:

- the necessary ingredients depending on the sauce or cream in question; - water; and

- at least one gelling agent selected from among gelatin, agar-agar, modified starch or combinations thereof,

wherein gelatin, agar-agar, modified starch, or combinations thereof are the only gelling agents present in the solid sauce or cream.

As an expert in the field will understand, the necessary ingredients depending on the sauce or cream that is prepared will vary depending on the sauce or cream of choice and the organoleptic or visual nuances that you want to give said sauce or cream.

In everything applicable, in this case, the sauce or solid cream of the present invention and the at least one gelling agent selected from among gelatin, agar-agar, modified starch or combinations thereof are in accordance with what was previously explained.

In a second aspect, the present invention relates to a solid cream or sauce block of the present invention.

In this embodiment, the solid sauce or cream of the present invention is as explained above.

The solid sauce or cream block of the present invention may be of any shape. Preferably, the solid sauce or cream block of the present invention has a parallelepiped, cylindrical, cube or prism shape or a fancy shape, even more preferably the solid sauce or cream block of the present invention has a parallelepiped or cylindrical shape.

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To obtain the block of the present invention, the sauce or solid cream of the present invention is deposited in the appropriate container (molds of various shapes and sizes and available in the state of the art, or inside casings of different diameters and lengths. ) before solidifying or gelling. Once solidified or gelled, depending on the container used, it may be necessary to demold to obtain the block of the present invention.

The block of the present invention can be packaged and/or consumed directly or it can be processed by any method known in the state of the art, for example, slicing.

In a third aspect, the present invention relates to a sauce or cream slice of the present invention.

In this embodiment, the solid sauce or cream of the present invention is as explained above.

Preferably, the slice is at least 0.5mm thick, more preferably between 0.5mm and 5mm thick, even more preferably between 1mm and 3mm thick.

In a fourth aspect, the present invention refers to a solid preparation, for the manufacture of a solid sauce or cream of the present invention or blocks or slices thereof.

In a preferred embodiment, the solid preparation for the manufacture of a solid sauce or cream of the present invention is in granular or powder form, more preferably powder. Therefore, in the most preferred embodiment, the solid preparation of the present invention is a powdered preparation.

From the solid preparation for the manufacture of a solid sauce or cream of the present invention, the solid sauce or cream of the present invention can be prepared or obtained by means of any process known in the state of the art that contemplates the use of solid preparations such as that of the present invention. Preferably, the solid sauce or cream of the present invention is prepared or obtained from the solid preparation of the present invention by means of the process of

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manufacture of the present invention (explained in detail below). More specifically, the solid preparation of the present invention is mixed with a suitable amount of liquid (preferably water), subsequent heating to a boil, to finally cool the mixture (in the mold or container that is deemed appropriate) and thus obtain the sauce. or solid cream of the present invention.

The solid preparation of the present invention, as indicated above, is for the preparation of sauces or creams of the present invention. Therefore, it includes the gelling agents necessary for the preparation of the solid sauce or cream according to the present invention.

The amount and proportion of each of the gelling agents will be adequate depending on the final concentration thereof in the sauce or solid cream of the present invention. Consequently, the amount of each of the gelling agents in the solid preparation of the present invention will depend not only on the desired final amount thereof, but also on the amount of water with which it is intended or necessary to mix the solid preparation of the present invention to obtain the sauce or cream of the present invention (ie, from the amount or proportion of water in the sauce or cream of the present invention). Therefore, the solid preparation of the present invention will comprise the necessary amounts of gelling agents (and other ingredients) to obtain the solid sauces or creams according to the present invention.

In a preferred embodiment, the solid preparation of the present invention represents between 20% by weight and 40% by weight in the solid sauce or cream of the present invention. In case the solid sauce of the present invention is ketchup, more preferably the solid preparation represents between 25% by weight and 40% by weight, even more preferably 32% by weight. In case the solid sauce of the present invention is mustard or dark chocolate sauce, more preferably the solid preparation represents 20% by weight to 30% by weight, even more preferably 25% by weight. In case the solid sauce of the present invention is tomato sauce, more preferably the solid preparation represents between 10% by weight and 25% by weight, even more preferably 16.38% by weight.

The gelling agents are as indicated above, with the necessary concentration adaptations.

Therefore, the solid preparation for the manufacture of a solid sauce or cream of the present invention comprises at least one gelling agent selected from among gelatin, agar-agar, modified starch or combinations thereof, characterized in that the gelatin, agar-agar, modified starch or combinations thereof are the only gelling agents present in the solid preparation.

Additionally, as is apparent from the foregoing, gelatin, agar, modified starch or combinations thereof are the only gelling agents in the sauce or cream of the present invention prepared or made from the solid preparation of the present invention.

Therefore, gelatin, agar-agar, modified starch or combinations thereof are the only components responsible for providing solidification of the solid sauce or cream of the present invention prepared from the solid preparation of the present invention. That is to say, the gelatin, agar-agar, modified starch or combinations thereof are the sole or majority responsible for the sauce or cream being solid.

Therefore, the solid preparation for the manufacture of a solid sauce or cream of the present invention does not comprise solid fat (preferably solid fat at 20°C) or carrageenan as gelling agents. Preferably, the solid preparation of the present invention does not comprise solid fat (preferably solid fat at 20°C) or carrageenan.

The amount or concentration of at least one gelling agent in the solid preparation for the manufacture of a solid sauce or cream of the present invention will be adequate to obtain the desired concentration of said at least one gelling agent in the sauce or cream of the present invention, it is preferably the one suitable to obtain the concentration of at least one gelling agent according to what was previously indicated for the solid sauces or creams of the present invention.

It is contemplated that the modified gelatin, agar-agar and starch are present alone or in any of their combinations in the solid preparation of the present invention.

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The agar-agar used preferably has a gel strength of between 400 and 1100 g/cm2 at a concentration of 1.5% by weight in water and at 20°C, more preferably between 700 and 1000 g/cm2 at a concentration of 1.5% by weight in water and at 20°C.

Additionally, the agar-agar used has a gel point between 32°C and 45°C at a concentration of 1.5% by weight in water, more preferably between 35°C and 40°C at a concentration of 1 0.5% by weight in water.

Also preferably, the agar-agar used has a melting point between 80°C and 95°C at a concentration of 1.5% by weight in water, more preferably between 85°C and 90°C at a concentration of 1.5% by weight in water.

Also preferably, the agar-agar used has a pH between 5 and 9, more preferably between 6 and 7.5.

The gelatin used is preferably from pork, cow, fish or combinations thereof, more preferably from cow.

Additionally, the gelatin used preferably has between 100 and 426 Bloom degrees at a concentration of 6.67% by weight in water at 10°C, more preferably between 230 and 250 Bloom degrees at a concentration of 6.67% by weight in water. at 10°C.

Also preferably, the gelatin used has a pH between 4 and 9, more preferably between 4.6 and 6.

Preferably, the at least one gelling agent is selected from among gelatin, agar-agar or combinations thereof. In this preferred embodiment, it is contemplated that the solid preparation for the manufacture of a solid sauce or cream of the present invention may additionally comprise modified starch.

In the solid preparation for the manufacture of a solid sauce or cream of the present invention, the concentration of at least one gelling agent as indicated above is at least 1.5% by weight. More preferably, the concentration of at least one gelling agent is between 1.5% by weight and 62.5% by weight, plus

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preferably between 1.5% by weight and 53.125% by weight, even more preferably between 3% by weight and 53.5% by weight.

It is contemplated that the modified gelatin, agar-agar and starch are present alone or in any of their combinations in the solid preparation of the present invention.

In one embodiment, the solid preparation for the manufacture of a solid sauce or cream of the present invention comprises at least 1.5% by weight of agar-agar, more preferably between 1.5% by weight and 31.5% by weight. % by weight, even more preferably between 3% by weight and 25% by weight.

As noted above, agar-agar is contemplated to be in the solid preparation of the present invention in combination with gelatin, modified starch, or combinations thereof.

In this case, the concentration of agar-agar is preferably between 3% by weight and 25% by weight, more preferably less than 9.5% (between 3% by weight and 9.5% by weight). , even more preferably, between 3% by weight and 6.5% by weight. Additionally, the concentration of gelatin, if present, is preferably at least 9% by weight, more preferably at least 12.5% by weight, more preferably at least 15.5% by weight, even more preferably between 15.5% by weight and 31.5% by weight. In addition, the concentration of modified starch, if present, is preferably between 3% by weight and 62.5% by weight, more preferably between 15.5% by weight and 47% by weight, even more preferably between 18.5% by weight and 31.5% by weight.

In another embodiment, agar-agar would be used neat (without gelatin or modified starch). In this embodiment, agar-agar is the only gelling agent present in the solid preparation of the present invention. In this embodiment, preferably, the agar-agar concentration is at least 1.5% by weight, more preferably between 1.5% by weight and 31.5% by weight, even more preferably between 3% by weight and 25% by weight.

It is also contemplated that the solid preparation of the present invention comprises

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modified starch and that said starch is the only gelling agent in the sauce or solid cream of the present invention (without gelatin or agar-agar). In this case, the concentration of modified starch is at least 25% by weight, more preferably, between 25% by weight and 75% by weight. In this case, preferably, the solid preparation of the present invention represents 40% by weight of the solid sauce or cream of the present invention.

The solid preparation of the present invention is contemplated to be for preparing solid sauce or cream of the present invention of any kind. Examples of solid sauces are mustard, ketchup, mayonnaise, tomato sauce, dark chocolate sauce, milk chocolate sauce, tomato sauce, carbonara, bolognese, pepper (green or red or black), mushroom (for example, boletus or mushroom), hollandaise, béchamel, veluoté, Spanish or brown, barbecue, yogurt, vinaigrette (for example, saffron, French or mustard), cheese (for example, roquefort or four cheeses), pesto , mojo (for example, picón, garlic and parsley or green), allioli, huacaína, olive, tomato and ginger, piquillo peppers, yogurt and mint, teriyaki, brava, romesco, tzatziki, mornay, chandetroi, Escabeche, curry, sweet and sour, tartar, alfredo, arrabiata, vegetables, Castilian, cava and tarragon with mushrooms, foie, intense tomato with chocolate and vermouth, chimichurri, gloucester, port, Creole, Caesar, rose, rouille, Russian, piri piri etc. Examples of solid creams are spreadable cocoa cream, legume creams (for example, Breton cream, Conde cream, Castilian cream, Esau cream, Conti cream, and Lyonnaise cream), vegetable and/or fruit creams (for example, pumpkin, bean, vegetable, vichyssoise and carrot), seafood soups (for example, prawns, mussels, shrimp, prawns and galleys), nut creams (for example, peanuts, hazelnuts, almond, pumpkin seed and walnut), sweet creams (for example, custard and chocolate), creams for filling and/or decorating cakes (for example, flour cream, Swiss meringue buttercream, cream cheese, cream white chocolate, chocolate buttercream, pastry cream, chocolate mousse, butter cream, mocha cream, shortening and butter cream, whipped cream, chocolate garnache, truffle cream, mascarpone cream and Bariloche cream), etc. Preferably, the solid preparation of the present invention is for preparing solid ketchup, ketchup, mustard, mayonnaise, dark chocolate sauce or milk chocolate sauce. Also preferably, the solid preparation of the present invention is for preparing solid cocoa cream.

Therefore, the solid preparation of the present invention has the necessary additional ingredients depending on the sauce or solid cream to be prepared in question.

In this sense, it is contemplated that the solid preparation of the present invention comprises, among others, vegetables, ingredients of animal origin, extracts (natural or artificial), sugar, sweeteners, emulsifiers, oils, acidulants, aromas, vinegars, salt and spices. The different additional ingredients and their amounts are selected based on the desired solid sauce or cream and the organoleptic nuances that the sauce or cream is to be endowed with.

It is contemplated that the solid preparation of the present invention comprises at least one dye suitable for the sauce or cream in question, that is, at least one dye suitable for the color of the sauce or cream. The at least one dye can be of natural or artificial origin or combinations thereof. Preferably, the at least one colorant is of natural origin, more preferably it is at least one plant extract, even more preferably it is a combination of plant extracts. Also, preferably the concentration of at least one dye in the solid preparation of the present invention is less than 3.5%, more preferably between 0.3% by weight and 2% by weight, more preferably between 0.7 % by weight and 1.6% by weight, even more preferably between 1% by weight and 1.6% by weight, even more preferably 1% by weight or 1.56% by weight.

As can be seen from the foregoing, the solid sauce or cream of the present invention comprises at least one colorant (as indicated above) if said at least one colorant is necessary to provide the solid sauce or cream of the present invention with the color desired or necessary. That is, there are cases in which the necessary ingredients for the sauce or solid cream of the present invention (for the sauce or solid cream of the present invention to have the required organoleptic, texture and preservation characteristics) already give the required color. and, therefore, the at least one colorant is not needed. On the other hand, there are cases in which the necessary ingredients for the solid sauce or cream of the present invention (for the solid sauce or cream of the present invention to have the required organoleptic, textural and conservation characteristics) do not give the required color. and, therefore, preferably comprise the at least one dye as indicated above to provide the desired color to the solid sauce or cream of the present invention.

Additionally, it is contemplated that the solid preparation of the present invention comprises at least one preservative. Preferably, the concentration of at least one preservative present in the solid preparation of the present invention is less than 3.5% by weight, more preferably less than 1.6% by weight, more preferably between 0.2% by weight and 0.8% by weight, even more preferably between 0.23% by weight and 0.75% by weight. Also preferably, the at least one preservative is sodium benzoate, potassium sorbate or combinations thereof.

The solid preparation of the present invention, as indicated above, makes it possible to obtain solid sauces or creams of the present invention which, as indicated above and as can be seen from the examples included herein, have at least the following advantages or technical effects:

- Solid sauces or creams stable at room temperature are obtained without deterioration or microbiological contamination and preserving the organoleptic characteristics of the corresponding sauce or cream.

- The sauces or creams of the present invention can be prepared in the desired or required shape (using the corresponding mold or container).

- The sauces or creams of the present invention can be sliced and/or cut differently without difficulty and fully maintaining the integrity of the solid sauce or cream. Therefore, it allows an optimal dosage and a suitable and homogeneous distribution of the sauce or cream in the product on which it is applied. - Additionally, the sauce or solid cream of the present invention does not drip or wet the product on which it is applied, thus facilitating its consumption and not affecting the characteristics of the product on which it is applied.

- The solid nature of the sauces or creams of the present invention means that the sauces or creams can be fully used without leaving residues in the container.

- The solid nature of the sauces or creams of the present invention means that the product does not require the use of containers, jars or bottles that dispense the product by squeezing them, which avoids the risk of suffering tendonitis in the wrists from of the users.

- Does not require the use of large amounts of solid fat (preferably,

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solid fat at 20°C) as a gelling agent or as an agent that maintains the solid form of the product at room temperature.

Therefore, the solid sauce or cream obtained from the solid preparation of the present invention solves the technical problems associated with the liquid or semi-solid sauces or creams available in the state of the art and mentioned above.

In a first, more preferred embodiment of the solid preparation of the present invention, said preparation comprises gelatin, preferably at least 12.5% by weight of gelatin, preferably at least 15.5% by weight of gelatin, more preferably between 15 0.5% by weight and 53.5% by weight of gelatin.

In this first most preferred embodiment, the solid sauce or cream that is obtained from the solid preparation of the present invention, in addition to presenting the advantages or technical effects mentioned above, is surprisingly thermoreversible. This means that:

- the solid sauce or cream of the present invention is solid at room temperature;

- melts when heat is applied to it (preferably at least about 65°C for at least about 30 seconds); and

- Resolidifies on cooling.

As will be apparent to a person skilled in the art, the higher the temperature to which the solid sauce or cream of the present invention is exposed, the less time it will take for it to melt.

It is contemplated that in this embodiment the solid preparation of the present invention may further comprise agar-agar, modified starch, or combinations thereof.

Preferably, the agar-agar, if present, would be in a concentration of at least 1.5% by weight, more preferably between 3% by weight and 25% by weight, even more preferably between 3 % by weight and 6.5% by weight.

On the other hand, modified starch, if present, is in a concentration of between 3% by weight and 62.5% by weight, more preferably between 15.5% by weight and 47% by weight, even more preferably between 18.5% by weight and 31.5% in weight.

In this first most preferred embodiment it is also contemplated that gelatin is the only gelling agent.

In a second, more preferred embodiment of the solid preparation of the present invention, said solid preparation comprises gelatin and agar-agar.

In this second, more preferred embodiment, the solid sauce or cream that is obtained, in addition to presenting the advantages or technical effects mentioned above, is surprisingly thermoreversible. This means that:

- the solid sauce or cream of the present invention is solid at room temperature;

- melts when heat is applied to it (preferably at least about 65°C for at least about 30 seconds); and

- Resolidifies on cooling.

As will be apparent to a person skilled in the art, the higher the temperature to which the solid sauce or cream of the present invention is exposed, the less time it will take for it to melt.

In this second, more preferred embodiment, the gelatin concentration is contemplated to be at least 12.5% by weight, more preferably at least 15.5% by weight, more preferably between 15.5% by weight and 53.5% by weight, even more preferably between 15.5% by weight and 31.5% by weight.

Preferably, the agar-agar concentration is at least 1.5% by weight, more preferably between 3% by weight and 25% by weight, even more preferably between 3% by weight and 6.5% in weigh.

In this second, more preferred embodiment of the solid preparation of the present invention, it is contemplated that the solid sauce or cream additionally comprises modified starch.

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The modified starch, if present, is in a concentration of between 3% by weight and 62.5% by weight, more preferably between 15.5% by weight and 47% by weight, even more preferably between 18.5% by weight and 31.5% by weight.

Alternatively, and preferably, gelatin and agar-agar are the only gelling agents that comprise the solid preparation of the present invention.

It is contemplated that the solid preparation of the present invention consists essentially of:

- the necessary ingredients depending on the sauce or cream to be prepared with the solid preparation; and

- at least one gelling agent selected from among gelatin, agar-agar, modified starch or combinations thereof,

wherein gelatin, agar-agar, modified starch, or combinations thereof are the only gelling agents present in the solid preparation.

More preferably, the solid preparation of the present invention consists of:

- the necessary ingredients depending on the sauce or cream to be prepared with the solid preparation; and

- at least one gelling agent selected from among gelatin, agar-agar, modified starch or combinations thereof,

wherein gelatin, agar-agar, modified starch, or combinations thereof are the only gelling agents present in the solid preparation.

As an expert in the field will understand, the necessary ingredients depending on the sauce or cream that is prepared will vary depending on the sauce or cream of choice and the organoleptic or visual nuances that you want to give said sauce or cream.

In everything applicable, in this case, the solid preparation of the present invention and the at least one gelling agent selected from among gelatin, agar-agar, modified starch or combinations thereof are as explained above.

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In a fifth aspect, the present invention refers to a process for manufacturing the solid sauce or cream of the present invention, which comprises:

a) Mix the different necessary ingredients depending on the desired sauce or cream with at least one gelling agent selected from among gelatin, agar, modified starch or combinations thereof to obtain a solid preparation.

b) Mix the solid preparation obtained in step a) with the appropriate amount of water to generate the corresponding mixing solution.

c) Heat the mixing solution generated in step b) to a boil to generate a boiling mixing solution.

d) Cool the boiling mixture solution obtained in step c) to obtain the solid sauce or cream of the present invention.

characterized in that gelatin, agar-agar, modified starch or combinations thereof are the only gelling agents present in the solid preparation.

In step a), the solid preparation is a solid preparation according to the present invention and, therefore, according to what has been indicated above.

In stage b), the amount of water added will depend on the sauce or solid cream to be manufactured and the solid preparation obtained in stage a). Preferably, the water accounts for more than 50% by weight of the solid cream or sauce produced, more preferably between 50% by weight and 90% by weight, more preferably between 65% by weight and 85% by weight. As noted above, the amount of water will depend on the solid sauce or cream being considered. Thus, in case the solid sauce of the present invention is ketchup, it more preferably comprises between 75% by weight and 60% by weight of water, even more preferably 68% by weight of water. In case the solid sauce of the present invention is mustard or dark chocolate sauce, it more preferably comprises between 70% by weight and 80% by weight of water, even more preferably 75% by weight of water. In case the solid sauce of the present invention is tomato sauce, it more preferably comprises between 75% by weight and 90% by weight of water, even more preferably 83.62% by weight of water.

Therefore, preferably, in step b) the following is mixed:

- Less than 50% by weight of the solid preparation obtained in step a), more preferably, between 10% by weight and 40% by weight, more preferably between 15% by weight and 35% by weight; with

- More than 50% by weight of water, more preferably between 50% by weight and 90% by weight, more preferably between 65% by weight and 85% by weight.

Preferably, step b) is carried out under stirring.

In one embodiment, it is contemplated that after stage b) and before c), the mixture solution generated in stage b) is introduced into a suitable mold (preferably, casing of the required diameter and length). If necessary, the mold can be closed or sealed before proceeding to stage c). In this embodiment, the duration of stage d) will depend on the size or diameter of the mold into which the mixing solution generated in stage b) has been introduced. Preferably, for casing with a diameter between 2 and 20 cm, stage c) lasts approximately between 10 minutes and 2 hours.

Alternatively, in another embodiment, it is after step c) and before step d) when the boiling mixture solution obtained in step c) is deposited in a suitable mould. Preferably, the boiling mix solution generated in step c) is at between 80 and 90°C at the time it is deposited in the mold.

Preferably, step c) is carried out at a temperature between 98°C and 102°C.

Also preferably, step c) is carried out under stirring.

The mold will be suitable depending on the shape that you want to give to the sauce or cream of the present invention. Preferably, the mold is in the shape of a parallelepiped, in the shape of a cylinder or in a fancy shape, even more preferably, the mold is in the shape of a parallelepiped or in the shape of a cylinder.

In a preferred embodiment, in step d) the cooling is between 4°C and -30°C, preferably at -24°C.

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In the process of the present invention, it is contemplated that after step d) there is a step e) of slicing the sauce or solid cream of the present invention. Preferably, stage e) of slicing is carried out between room temperature and -24°C, more preferably at a temperature between 0°C and -10°C, even more preferably at -8°C.

Additionally, in step e), the solid sauce or cream of the present invention is preferably sliced to obtain slices that are at least 0.5 mm thick, more preferably between 0.5 mm and 5 mm thick, even more preferably between 1 mm and 3 mm thick.

In a final aspect, the present invention relates to the use of gelatin, agar-agar, modified starch or combinations thereof as sole gelling agents in a solid sauce or cream of the present invention and/or a block or slices thereof.

The characteristics of the solid sauce or cream as well as the characteristics, concentrations and combinations of gelatin, agar-agar and modified starch are as previously explained for the sauces and creams of the present invention. The technical effects observed and explained above for the sauces and creams of the present invention.

As previously indicated, gelatin, agar-agar, modified starch or combinations thereof are responsible for solidifying the sauce or solid cream of the present invention (and the technical effects associated with the fact that said sauce or cream is solid), as well as, in the cases in which it applies, that the sauce or solid cream of the present invention is thermoreversible.

For a better understanding, the present invention is described in more detail below with reference to the following non-limiting examples.

examples

Example 1. Preparation of solid (gelled) ketchup according to the present invention.

2

First, 32 grams of the powdered preparation necessary to prepare the solid ketchup according to the present invention were prepared. For this, the quantities indicated in Table 1 were mixed.

Table 1. Details of the powder preparation made in Example 1. * The agar-agar used had a gel strength of 700 -1000 g/cm2 at a concentration of 1.5% by weight in water at 20°C; a gel point of 35-40°C at a concentration of 1.5% by weight in water; a melting point of 85 - 90°C at a concentration of 1.5% by weight in water; and a pH of 6-7.5.

Next, the powdery preparation (32 g) was mixed with 68 g of water at room temperature. The mixture was then heated to boiling point. The mixture was deposited in a mold with the desired shape and chilled in a refrigerator (4°C), giving a solid ketchup sauce (gelled ketchup block).

Then, the solid ketchup was frozen and then sliced (slices between 0.5 mm and 5 mm thick were obtained without cutting problems and the product maintained its integrity in the slice) and the slices were packaged.

It was possible to verify that the solid ketchup, both in block and sliced form, could be kept for at least one year at room temperature without affecting the integrity of the product or its organoleptic characteristics and without microbiological contamination.

The solid ketchup sauce obtained in the present example showed the organoleptic characteristics (taste and smell) of the ketchup of the state of the art (liquid).

Finally, it was verified that when applying the solid ketchup slices obtained in the present example on a hot surface (for example, a hot hamburger or bread, approximately at least 65°C), they melt, recovering the traditional state of ketchup (liquid). To do this, once the hamburger was cooked (its temperature was checked at the end of cooking) it was placed on a hamburger bun, and the ketchup slice obtained in the present example was placed on the hamburger. The whole was then covered with the upper part of the bread and left to rest for 1 minute. As previously indicated, the ketchup slice generated in this example, under the conditions described, melted, recovering the traditional ketchup state and texture.

Furthermore, upon cooling, the ketchup slice returned to a solid state, demonstrating full thermoreversibility.

Additionally, it was observed that in no case (neither in solid nor molten form) did the ketchup wet the bread.

1

Additionally, it should be noted that due to compositional characteristics, the solid ketchup prepared in this example meets the characteristics to be considered a ketchup (Royal Decree 858/1984, Title II, Art. 10, according to the version applicable to 28 December August 2019):

- The taste, smell and appearance are characteristic of this sauce.

- Content in tomato of 25 per 100 minimum expressed in tomato concentrate of 28-30°Brix. Specifically, it has a content of 27% by weight expressed in tomato concentrate of 28-30°Brix.

- °BRIX, minimum 25 measurements with the refractometer at 20°C. Specifically, it showed 32°Brix.

- PH, 4.0 maximum. Specifically, it showed a pH of 3.5.

- Acidity, 0.9 per 100 minimum, expressed as acetic acid. Specifically, it showed 2.02%.

- Chloride, 4 per 100 maximum, expressed as sodium chloride. Specifically, it showed 0.67%.

- Consistency, the product should be homogeneous, tolerating only a slight separation of whey. Specifically, the product was found to be homogeneous, solid and meltable.

Therefore, the solid ketchup (as an example of the solid sauces and creams of the present invention) obtained in the present example, proved to be able to solve all the technical problems present in the state of the art and mentioned above, that is:

- As previously indicated, the solid ketchup generated, and therefore the sauces and creams of the present invention, were stable at room temperature without deterioration or microbiological contamination.

- The possibility of being able to give the solid ketchup the shape that is desired or deemed appropriate.

- The possibility of being able to slice and/or cut the solid ketchup generated in the present example (as an example of the solid sauces and creams of the present invention) in a different way, allows an optimal dosage and a good and homogeneous distribution of the sauce in the product on which it is applied.

- The solid ketchup generated in the present example (as an example of the solid sauces and creams of the present invention), did not drip or wet the product on the

2

that was applied (neither in a solid state nor after melting), thus facilitating its consumption and not affecting the characteristics of the product on which it is applied. - The solid nature of the generated sauce means that the sauce can be fully used without leaving any residue in the container.

- The solid nature of the sauce generated means that the product does not require the use of containers or bottles that dispense the product by squeezing them, which avoids the risk of tendonitis in the wrists by users.

- Finally, the solid ketchup generated was thermoreversible (solid at room temperature, liquid if heated to approximately at least 65°C and if cooled again it returns to a solid state). All this, without the use of large quantities of solid fat at 20°C as a gelling agent or as an agent that maintains the solid form of the product at room temperature.

Example 2. Preparation of different solid ketchups (gelled).

Based on the procedure indicated in Example 1, the compositions indicated in Tables 2 and 3 were prepared.

Table 2. Details of compositions 1 to 7 (C1 to C7) prepared in example 2. In all cases, the amount of each of the ingredients in each of the compositions is expressed in % by weight (that is, percentage in weight of the corresponding ingredient in relation to the total weight of the composition; or g of the corresponding ingredient per 100 g of the composition). C1 corresponds to the composition already explained and tested in example 1. * The agar-agar used had a gel strength of 700 -1000 g/cm2 at a concentration of 1.5% by weight in water at 20°C; a gel point of 35-40°C at a concentration of 1.5% by weight in water; a melting point of 85 - 90°C at a concentration of 1.5% by weight in water; and a pH of 6-7.5.

Table 3. Details of compositions 8 to 14 (C8 to C14) prepared in example 2. In all cases, the amount of each of the ingredients in each of the compositions is expressed in % by weight (that is, percentage in weight of the corresponding ingredient in relation to the total weight of the composition or g of the corresponding ingredient per 100 g of the composition). * The agar-agar used had a gel strength of 700 -1000 g/cm2 at a concentration of 1.5% by weight in water at 20°C; a gel point of 35-40°C at a concentration of 1.5% by weight in water; a melting point of 85 - 90°C at a concentration of 1.5% by weight in water; and a pH of 6-7.5.

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Regarding compositions C1 to C14, the following should be noted:

- Due to the characteristics of ingredient quantities, compositions C1 to C5 and C12 meet the conditions to be considered ketchup. Additionally, as in example 1, compositions C1 to C5 and C12 were shown to remain solid at room temperature, maintaining the integrity of the product and its organoleptic characteristics. In addition, they could be cut or sliced to the desired thickness without problems either in the cutting process or in the integrity of the slice or piece obtained. Finally, these compositions showed a thermoreversible behavior (solid at room temperature, liquid if heated to approximately at least 65°C and if cooled again they return to a solid state) and neither dripped nor wetted the final product on which they were applied.

- Due to the characteristics of ingredient quantities, compositions C6 to C11 meet the conditions to be considered ketchup. Additionally, compositions C6 to C11 showed to remain solid at room temperature, maintaining the integrity of the product and its organoleptic characteristics. In addition, they could be cut or sliced to the desired thickness without problems either in the cutting process or in the integrity of the slice or piece obtained. These compositions neither dripped nor wetted the final product in which were applied, but did not show thermoreversible behavior (ie, they did not melt when subjected to elevated temperatures).

- The composition C13 does not meet the legal conditions to be considered ketchup. However, it has organoleptic characteristics that are very close or identical to those of ketchup, which means that they can be considered equivalent to it. Additionally, composition C13 showed to remain solid at room temperature, maintaining the integrity of the product and its organoleptic characteristics. In addition, it could be cut or sliced to the desired thickness without problems either in the cutting process or in the integrity of the slice or piece obtained. Finally, this composition showed a thermoreversible behavior (solid at room temperature, liquid if heated to approximately at least 65°C and if cooled again it returns to a solid state) and neither dripped nor wetted the final product on which it was applied.

- The composition C14 does not meet the legal conditions to be considered ketchup. However, it has organoleptic characteristics that are very close or identical to those of ketchup, which means that it can be considered equivalent to it. Additionally, the C14 composition showed to remain solid at room temperature, maintaining the integrity of the product and its organoleptic characteristics. In addition, it could be cut or sliced to the desired thickness without problems either in the cutting process or in the integrity of the slice or piece obtained. Finally, this composition did not drip or wet the final product on which it was applied, but it did not show thermoreversible behavior.

Additionally, the solid ketchup sauces obtained in the present example (C1 to C14) showed the organoleptic characteristics (taste and smell) of the ketchup of the state of the art (liquid).

Therefore, as derived from the previous ones, the compositions C1 to C14 solve the problems present in the state of the art, providing a solid ketchup sauce. Additionally, in some more preferred embodiments (compositions C1 to C5, C12 and C13), the solid sauce provided is surprisingly thermoreversible. All this, without the use in the composition of large quantities of solid fat at 20°C as a gelling agent or as an agent that maintains the solid form of the product at room temperature.

Example 3. Preparation of solid (gelled) mustard according to the present invention.

Following what was indicated in Example 1 (with the required adaptations), solid mustard was prepared with the composition indicated in Table 4.

Table 4. Details of the solid mustard prepared in Example 3. * The agar-agar used had a gel strength of 700 -1000 g/cm2 at a concentration of 1.5% by weight in water at 20°C; a gel point of 35-40°C at a concentration of 1.5% by weight in water; a melting point of 85 - 90°C at a concentration of 1.5% by weight in water; and a pH of 6-7.5.

7

It was possible to verify that the solid mustard, both in block and sliced form, could be kept for at least one year at room temperature without affecting the integrity of the product and its organoleptic characteristics and without microbiological contamination.

The solid mustard sauce obtained in the present example showed the organoleptic characteristics (taste and smell) of the mustard of the state of the art (liquid or semi-solid).

Finally, it was verified that when applying the solid mustard slices obtained in the present example on a hot surface (for example, a hot hamburger or bread, approximately at least 65°C), they melt, recovering the traditional state of mustard (liquid - semisolid). To do this, once the hamburger was cooked (its temperature was checked at the end of cooking) it was placed on a hamburger bun, and the slice of mustard obtained in the present example was placed on the hamburger. The whole was then covered with the upper part of the bread and left to rest for 1 minute. As previously indicated, the mustard slice generated in the present example, under the conditions described, melted, recovering the traditional state and texture of mustard.

On cooling, it also returned to a solid state, demonstrating complete thermoreversibility. Additionally, it was observed that in no case (neither in solid nor molten form) did the mustard wet the product on which it was applied.

Additionally, it should be noted that, due to compositional characteristics, the solid mustard prepared in this example meets the characteristics to be considered a mustard (Royal Decree 858/1984, Title II, Art. 12; according to the version applicable to 28 August 2019):

- Yellow or brown color, more or less intense, of the product made from the mustard seed.

- Characteristic taste, smell and appearance of mustard.

- The product must present a homogeneous consistency, tolerating a slight separation of the whey. Specifically, the product was found to be homogeneous, solid and meltable.

- Minimum dry extract 10 per 100 (excluding salt and sugar). Specific showed 21% by weight of dry extract.

- Acidity, 1.6 minimum, expressed as acetic acid.

- Chlorides, 5 per 100 maximum, expressed as sodium chloride. Specifically, it showed 0.64%.

- Mustard oil content 2.5 per 100 minimum.

Therefore, the solid mustard (as an example of the solid sauces and creams of the present invention) obtained in the present example, showed to be able to solve all the technical problems present in the state of the art and mentioned above, that is to say:

- It was stable at room temperature without deterioration or microbiological contamination.

- The possibility of being able to give the form that is desired or deemed appropriate to the solid mustard.

- The possibility of being able to slice and/or cut in a different way allows an optimal dosage and a good and homogeneous distribution of the sauce in the product on which it is applied.

- It did not drip or wet the product on which it was applied (neither in the solid state nor after melting), thus facilitating its consumption and not affecting the characteristics of the product on which it is applied.

- The solid nature of the generated sauce means that the sauce can be fully used without leaving any residue in the container.

- The solid nature of the sauce generated means that the product does not require the use of containers or bottles that dispense the product by squeezing them, which avoids the risk of tendonitis in the wrists by users.

- Finally, it is thermoreversible (solid at room temperature, liquid if it is heated to approximately at least 65°C and if it is cooled again it returns to a solid state). All this, without the use of large quantities of solid fat at 20°C as a gelling agent or as an agent that maintains the solid form of the product at room temperature.

Example 4. Preparation of solid (gelled) tomato sauce according to the present invention.

Following what is indicated in Example 1 (with the required adaptations), solid tomato sauce was prepared with the composition indicated in Table 5.

Table 5. Details of the solid tomato sauce prepared in example 4. * The agar-agar used had a gel strength of 700 -1000 g/cm2 at a concentration of 1.5% by weight in water at 20°C ; a gel point of 35-40°C at a concentration of 1.5% by weight in water; a melting point of 85 - 90°C at a concentration of 1.5% by weight in water; and a pH of 6-7.5.

It was possible to verify that the solid tomato sauce, both in block and sliced form, could be kept for at least one year at room temperature without affecting the integrity of the product and its organoleptic characteristics and without microbiological contamination.

The solid tomato sauce obtained in the present example showed the organoleptic characteristics (taste and smell) of the tomato sauce of the state of the art (liquid).

Finally, it was verified that when applying the solid tomato sauce slices obtained

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in the present example on a hot surface (for example, hot hamburger or bread, approximately at least 65°C), they melt, recovering the traditional state of tomato sauce (liquid). To do this, once the hamburger was cooked (its temperature was checked at the end of cooking) it was placed on a hamburger bun, and the slice of tomato sauce obtained in the present example was placed on the hamburger. The whole was then covered with the upper part of the bread and left to rest for 1 minute. As previously indicated, the slice of tomato sauce generated in the present example melted under the conditions described, recovering the traditional state and texture of tomato sauce.

On cooling, it also returned to a solid state, demonstrating complete thermoreversibility. Additionally, it was observed that in no case (neither in solid nor molten form) did the tomato sauce wet the product on which it was applied.

Therefore, the solid tomato sauce (as an example of the solid sauces and creams of the present invention) obtained in the present example, proved to be able to solve all the technical problems present in the state of the art and mentioned above, that is:

- It was stable at room temperature without deterioration or microbiological contamination.

- The possibility of being able to give the solid tomato sauce the shape that is desired or deemed appropriate.

- The possibility of being able to slice and/or cut in a different way allows an optimal dosage and a good and homogeneous distribution of the sauce in the product on which it is applied.

- It did not drip or wet the product on which it was applied (neither in the solid state nor after melting), thus facilitating its consumption and not affecting the characteristics of the product on which it is applied.

- The solid nature of the generated sauce means that the sauce can be fully used without leaving any residue in the container.

- The solid nature of the sauce generated means that the product does not require the use of containers or bottles that dispense the product by squeezing them, which avoids the risk of tendonitis in the wrists by users.

- Finally, it is thermoreversible (solid at room temperature, liquid if it is heated to approximately at least 65°C and if it is cooled again it returns to a solid state). All this, without the use of large quantities of solid fat at 20°C as a gelling agent or as an agent that maintains the solid form of the product at room temperature.

Example 5. Preparation of solid (gelled) dark chocolate flavored sauce according to the present invention.

Following what is indicated in Example 1 (with the required adaptations), a solid dark chocolate-flavored sauce with the composition indicated in Table 6 was prepared.

Table 6. Details of the solid dark chocolate sauce prepared in example 5. * The agar-agar used had a gel strength of 700 -1000 g/cm2 at a concentration of 1.5% by weight in water at 20° C; a gel point of 35-40°C at a concentration of 1.5% by weight in water; a melting point of 85 - 90°C at a concentration of 1.5% by weight in water; and a pH of 6-7.5.

It was possible to verify that the solid dark chocolate flavored sauce, both in block and sliced form, could be kept for at least one year at room temperature without affecting the integrity of the product and its organoleptic characteristics and without microbiological contamination.

The dark chocolate sauce obtained in the present example showed the organoleptic characteristics (taste and smell) of the dark chocolate sauce of the state of the art (liquid).

Finally, it was verified that when applying the solid dark chocolate-flavored sauce slices obtained in the present example on a hot surface (for example, hot bread, approximately at least 65°C), they melt, recovering the traditional state of the chocolate sauce. dark chocolate (liquid). On cooling, they also return to a solid state, demonstrating complete thermoreversibility. Additionally, it was observed that in no case (neither in solid nor melted form) did the dark chocolate flavored sauce wet the product on which it was applied.

Therefore, the solid dark chocolate flavored sauce (as an example of the solid sauces and creams of the present invention) obtained in the present example, showed to be able to solve all the technical problems present in the state of the art and mentioned above, that is say:

- It was stable at room temperature without deterioration or microbiological contamination.

- The possibility of being able to shape the sauce that is desired or deemed appropriate with a solid bitter chocolate flavor.

- The possibility of being able to slice and/or cut in a different way allows an optimal dosage and a good and homogeneous distribution of the sauce in the product on which it is applied.

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- It did not drip or wet the product on which it was applied (neither in the solid state nor after melting), thus facilitating its consumption and not affecting the characteristics of the product on which it is applied.

- The solid nature of the generated sauce means that the sauce can be fully used without leaving any residue in the container.

- The solid nature of the sauce generated means that the product does not require the use of containers or bottles that dispense the product by squeezing them, which avoids the risk of tendonitis in the wrists by users.

- Finally, it is thermoreversible (solid at room temperature, liquid if it is heated to approximately at least 65°C and if it is cooled again it returns to a solid state). All this, without the use of large quantities of solid fat at 20°C as a gelling agent or as an agent that maintains the solid form of the product at room temperature.

Claims (37)

1. Solid sauce or cream containing at least one gelling agent consisting of: - agar-agar, or - gelatin and agar-agar; where the agar-agar concentration is at least 0.5% by weight; and where if the at least one gelling agent is gelatin and agar-agar, the gelatin concentration is at least 3% by weight. 2. Solid sauce or cream according to claim 1, characterized in that the concentration of agar-agar is between 0.5% by weight and 10% by weight. 3. Solid sauce or cream according to claim 1 or 2, characterized in that the concentration of agar-agar is between 1% by weight and 8% by weight. 4. Sauce or cream according to any of claims 1 to 3, characterized in that the solid sauce or cream additionally comprises gelatin. 5. Sauce or solid cream according to any of claims 1 to 4, characterized in that the agar-agar concentration is between 1% by weight and 2% by weight. 6. Solid sauce or cream according to claim 4 or 5, characterized in that the concentration of gelatin is between 5% by weight and 10% by weight. 7. Solid sauce or cream according to any of claims 1 to 3, characterized in that agar-agar is the only gelling agent in the solid sauce or cream. 8. Solid sauce or cream according to claim 1, characterized in that the sauce or cream comprises at least 4% by weight of gelatin. Solid sauce or cream according to claim 8, characterized in that the sauce or cream comprises between 5% by weight and 17% by weight of gelatin. Solid sauce or cream according to any of claims 1 to 9, characterized in that the sauce is ketchup, ketchup, mustard, mayonnaise, dark chocolate sauce or milk chocolate sauce. 11. Solid sauce or cream according to any of claims 1 to 9, characterized in that the cream is cocoa cream. 12. Solid sauce or cream according to any of claims 1 to 11, characterized in that it comprises at least one colorant. 13. Solid sauce or cream according to claim 12, characterized in that the concentration of at least one dye is less than 1% by weight. 4 14. Solid sauce or cream according to any of claims 1 to 13, characterized in that it comprises at least one preservative. 15. Solid sauce or cream according to claim 14, characterized in that the concentration of at least one preservative is less than 1% by weight. Solid sauce or cream according to claim 14 or 15, characterized in that the at least one preservative is a combination of sodium benzoate and potassium sorbate. 17. Solid sauce or cream according to any of claims 1 to 16, characterized in that it comprises at least 50% by weight of water. 18. Solid sauce or cream according to any of claims 1 to 17, characterized in that the agar-agar has a gel strength of between 400 and 1100 g/cm2 at a concentration of 1.5% by weight in water at 20°C . 19. Solid sauce or cream according to any of claims 1 to 18, characterized in that the agar-agar has a gel point of between 32°C and 45°C at a concentration of 1.5% by weight in water. 20. Solid sauce or cream according to any of claims 1 to 19, characterized in that the agar-agar has a melting point of between 80°C and 95°C at a concentration of 1.5% by weight in water. 21. Solid sauce or cream according to any of claims 1 to 20, characterized in that the agar-agar has a pH between 5 and 9. 22. Solid sauce or cream according to any of claims 1 to 21, characterized in that the gelatin comes from pork, cow, fish or combinations thereof. 23. Solid sauce or cream according to any of claims 1 to 22, characterized in that the gelatin has between 100 and 426 Bloom degrees at a concentration of 6.67% by weight in water at 10°C. 24. Solid sauce or cream according to any of claims 1 to 23, characterized in that the gelatin has a pH between 4 and 9. 25. Solid sauce or cream block according to any of claims 1 to 24. 26. Slice of solid sauce or cream according to any of claims 1 to 24. 27. Solid preparation for the manufacture of a solid sauce or cream according to any of claims 1 to 24. 28. Solid preparation according to claim 27, characterized in that it is in granular or powder form. 4 29. Process for manufacturing a solid sauce or cream according to any of claims 1 to 24, comprising: a) Mix the different ingredients needed depending on the desired sauce or cream with at least one gelling agent consisting of: agar-agar or gelatin and agar-agar, to obtain a solid preparation. b) Mix the solid preparation obtained in step a) with the appropriate amount of water to generate the corresponding mixing solution. c) Heat the mixing solution generated in step b) to a boil to generate a boiling mixing solution. d) Cool the boiling mixture solution obtained in step c) to obtain the solid sauce or cream. 30. Method according to claim 29, characterized in that in step d) the cooling is between 4°C and -30°C. Process according to claims 29 or 30, characterized in that steps b) and c) are carried out under stirring. 32. Process according to any of claims 29 to 31, characterized in that stage c) is carried out at a temperature between 98°C and 102°C. 33. Method according to any of claims 29 to 32, characterized in that after step d) there is a step e) of slicing the sauce or solid cream. 34. Process according to claim 33, characterized in that stage e) of slicing is carried out between room temperature and -24°C. 35. Method according to claim 33 or 34, characterized in that in the slicing of step e) slices of at least 0.5 mm thickness are obtained. Method according to any of claims 29 to 35, characterized in that after stage b) and before stage c) the mixing solution generated in stage b) is introduced into a suitable mould. 37. Method according to any of claims 29 to 35, characterized in that after stage c) and before stage d) the boiling mixture solution obtained in stage c) is deposited in a suitable mould.