MX2013001145A - Spicy sauce in a gel form. - Google Patents

Abstract

The present invention provides a spacy sauce in the form of a gel as an alternative for preparing food in a quick manner, since it is a practical and easy to use product in fast food such as sandwiches and baguettes, which prevents food form being wet and losing texture, also being used as an extra seasoning in broths and soups, with the purpose of giving a spicy touch and improving the flavor of food. The spicy sauce in the form of a gel, is a food product manufactured with a mixture of vegetables, natural chili and spices, including a gelling agent that provides a thermo-reversible gel of firm, soft and flexible consistency, and characteristic flavor, odor and color, without using preservatives or additives and being microbiologically stable, having a bright and heterogeneous appearance which is uniformly cut in slices or three-dimensional figures depending on the mold for being subsequently packed in an individual manner.

Description

SPICY SAUCE IN THE FORM OF GEL FIELD OF THE INVENTION The present invention relates to a food product based on a mixture of vegetables, natural chili peppers and condiments, and a gelling agent, which form a heterogeneous mixture in the form of a gel, which is then sliced and packaged, for use in food quick as sandwiches, cakes, sandwiches or to be used as an extra seasoning in broths and soups, in order to give a spicy touch and improve the taste of foods ready to be consumed.

BACKGROUND OF THE INVENTION The pace of life that takes place today is somewhat accelerated compared to how it was a few years ago, this change is seen both in young people and adults, whether in school, offices, or within the home . The time that you have to consume a healthy meal is increasingly limited, so it is often preferred to resort to instant food and to be easy to eat without the need to complicate life so much. This is why a wide range of food products have emerged on the market, but in general they are concerned with being natural, safe and as less processed as possible, in order to meet the needs of today's world and be consumed quickly and practically.

Homemade sauces are an example of a practical and easy to use food, these products made from vegetables, chili peppers and condiments that are mixed to prepare an extensive variety of different sauces, are well known in the area of food for having the characteristic of providing a pleasant flavor to any saucer. Although in some countries the consumption of hot sauces is not customary, they are currently used by more and more people in the world.

The most common options to take advantage of chili in the industry include different presentations: dried or smoked dried chiles, chipotle chili, jalapeño, habanero, pickled chiles, pickled, pickled, and for the preparation of sauces, oleoresins, essential oils and pigments .

The most common form in which chili is presented is in the form of hot sauce, generally a mixture of vegetables, spices, spices and chiles, such as tomato, tomato, garlic, onion and a variety or mixture of chilies, which the water content of them the result is a heterogeneous liquid mixture.

The main consumer of chile in the world is Mexico and the use of hot sauces in food is common in the country, sauces are made in different ways and are distributed in many presentations throughout the country and sometimes to other countries. On the other hand there are numerous products that give extra flavor to food, where one of the main characteristics of the product is that it has a spicy and / or acid taste, either through the use of additives that confer pungent flavors that give us the sensation of itching or using spices and seasonings, also using dehydrated or fresh chili peppers directly, although there are also no spicy flavor present but which is used as a sauce to be used as a condiment. In the patent ES2247934 a tomato-based food sauce and its method for seasoning food is described, the food sauce is prepared based on condiments and / or herbs, vegetables and spices. The food sauce for its ingredients tells us it is a salty product, seasoned but not spicy, and viscous in consistency.

There are also products that are described as a solid concentrated product for the preparation of broth, broth, soup, sauce and that does not flow at room temperature, as is the case of the patent ES2277023T3, which indicates that in order to use the product it has to be dissolved and that by itself it is not ready to be consumed directly after its purchase and does not provide spicy flavor.

Based on the above, we can say that there are numerous ways to flavor the food, but currently there is no spicy sauce that comes in the form of a gel to be used as a condiment for food, as this type of sauces usually appear in liquid form to consumers.

On the other hand, it is well known that in the food industry they have to elaborate food of pleasant texture and flavor, also with high quality, where it is important to maintain the organoleptic characteristics of the same. For which, in some occasions food additives such as thickeners, gelling agents and emulsifiers are used among others to improve the physical appearance of food, providing texture, stability and consistency.

The proper use of these additives allows the food to be offered in different presentations or modalities, as in the case of the patent application MXPA01012697A, which uses various additives such as dyes, thickeners and preservatives to achieve a presentation of cream cheese wrapped in slices for your individual sale A group of food additives that are used to confer new properties to food are the thickeners and gelling agents that belong to the group of hydrocolloids, these have the property of forming thick liquids or gels with water or any aqueous food matrix, within the most common for food use we have mainly alginates, gums, pectins, modified starch, carrageenan, gelatin and other proteins.

The gums such as guar gum, locust bean gum, xanthan gum, tragacanth, arabic and karaya are able to absorb or retain water, act as thickening agents increasing the viscosity, consistency and thickening of the product, but without giving rise to a stable gel. On the other hand, other hydrocolloids are able to bind water in the form of an ordered three-dimensional network that retains the liquid phase inside and form very firm gels such as, for example, alginates, pectins, carrageenans, agar or proteins.

In the patent application MX2009001358 an improved thickener composition is described in development of viscosity, which is applied to foods of high water content and manages to give viscous consistency but does not manage to solidify them completely. On the other hand, patent application US2004166205A1 describes a solution based on a mixture of gelling agents that covers a food product at refrigeration temperatures and when thawed forms a sauce.

The gelling agents also form part of the composition of multiple food products. However, these products are mainly directed to products with sweet flavors, such as confectionery products, cakes, jellies, among others. In WO97 / 08962, gum sweets and the process to make them are described, these are made with sugar and gelling agents such as pectin and grenetin, generally the gels in the food industry is used for the production of sweet or milk products since they provide what is necessary to form stable gels. In the patent application MX20070091 13 a gel-based dairy product based on grenetin is described, so that at room temperature it is solid and easily melts at high temperatures forming a sauce.

With the above we can see that there are many products based on gelling but that are used for desserts or sweets, but there is no evidence of a product based on sauce containing chili peppers, vegetables and seasonings that is then completely gelled, that is, a gelled spicy sauce and that also said gelled hot sauce is used to season salty food, although these techniques can give satisfactory results none of them encompasses all of the requirements to be a salty and spicy product based on chilies, vegetables and seasonings, presented in the form of a gel, as provided in the present invention. In the industry, many substances are used as gums that function as thickeners or stabilizers, but the fact of turning a hot sauce into a gel is complicated due to the final composition of the product. This is because the substances to give a gel consistency are usually difficult to achieve in the presence of an acidic pH medium such as a homemade hot sauce, only causing the sauce to thicken, but not to gel completely. .

To obtain the product of the present invention it is necessary to make a mixture with the hot sauce and a gelling agent. However, the problem related to the gelling agents is that to choose the correct agent it is necessary to know the purpose for which it will be used and also to know how the food matrix is composed where it will be used, that is, the choice of a gelling agent it depends on certain characteristics such as viscosity, strength of the gel, the pH of the food matrix, the temperature at which the food will be handled and, of course, the interactions between the ingredients and the selected gelling agent.

Some of the above products mention the use of pectins since they give rise to thermoreversible gels in the presence of sucrose at low pH (high methoxyl pectins) or calcium ions (low methoxyl pectins), but unlike these products, the present invention of hot sauce in the form of gel, does not have sucrose nor with the necessary amount of calcium ions to be able to gel the product.

We can also find products made with agar, but this gelling agent is stable within the pH range of 4.5 to 9, so it is used in dairy, confectionery, pastry, among others; the hot sauce in gel form of the present invention has a pH around 4, so the gel is not easy to form.

Carrageenans gel at pH above 3.5 and the kappa type can form rigid gels, but they need the presence of potassium ions and can be used to form synergism with casein; similarly, the iota type forms elastic gels but in this case, they need the presence of divalent ions and their last lambda variety, only works as a thickener since it does not get to form gels. Due to its characteristics and conditions, this gelling agent is used in dairy products, ice cream, processed meat products among others, so it is not an alternative for the invention either.

The alginates are cold soluble in the presence of calcium and function as cold gelling agents in the presence of di or trivalent cations and an acidic medium giving an elastic gel, but the chili sauce lacks these ions making its gelation difficult.

The ability to gel is a very important functional property for many proteins, has a fundamental role in the preparation of numerous foods, among which there are various dairy products; the coagulated egg white; gelatin gels; various heated products based on crushed meat or fish; the soy protein gels; Vegetable proteins textured by extrusion or wire drawing and bakery pastes. Protein gelling is not only applied to the formation of viscoelastic solid gels, but also to improve water absorption, thickened, particle bonding (adhesion) and to stabilize emulsions and foams. In most cases, a thermal treatment is essential to achieve gelation. A subsequent cooling may be required and sometimes a slight acidification is advisable. Likewise, an addition of salts, specifically calcium ions, may be necessary, which increases the speed of gelling and the firmness of gel (case of the proteins of soy, whey and whey albumin).

Grenetin is a protein that forms stable gels in foods of low acidity with a pH range of 4.6 to 7, when the system that is being developed is a acid food with a pH less than 4.5 and contains grenetin, the protein is sensitive in acidic conditions, particularly at high temperatures, although this can be avoided by the use of small molecules such as monosaccharides, sucrose or polyols, which have a stabilizing effect on the protein network and forms a gel resistant to high temperatures and acid pH. The power or stiffness of the gel is given by the Bloom grades, the greater the degree of Bloom, the greater the stiffness of the gel.

Finally the use of modified starches is another alternative as additives for the food industry, since they are modified to increase their stability in high temperatures, acid concentrations and freezing, so that they can maintain a good texture.

As can be seen, specific conditions are needed such as the presence of ions, a defined pH, the presence of caseinates, high sugar concentrations or a range of temperatures so that it is possible to form a gel, unfortunately a hot sauce can not count on the ions or caseinates without modifying the flavor characteristics of the same, the caseinates are only found in dairy products, in addition to being a hot sauce, not sweet, the present invention does not have the concentration of sugar to be able to properly gellficar.

Therefore, there is a need for a hot sauce in the form of gel and in a practical presentation, ready to be used in the preparation of fast food such as sandwiches, cakes, sandwiches or for use as a seasoning in broths and soups, which has the purpose of being an alternative to prepare food quickly, because it is a practical and easy to use product, preventing the food from getting wet and losing its texture, giving a homogenous flavor to all the food when consumed.

It is an object of this invention to solve the aforementioned problems and provide a hot sauce in the form of a gel ready to be consumed.

BRIEF DESCRIPTION OF THE INVENTION Therefore, the present invention provides a hot sauce product comprising vegetables, chili peppers and seasonings, and that can be gelled. It also provides a process for preparing a hot sauce product in the form of a gel.

The product provided by the present invention is obtained from a conventional homemade hot sauce, which is subjected to a heat treatment and mixed with a gelling agent, the resulting product: a hot sauce in the form of gel, is microbiologically stable, the gel has a soft, flexible consistency, with firm texture; that at first sight is observed with a bright and heterogeneous appearance, in addition to presenting characteristic flavor, smell and color, as well as a high nutritional value.

The invention is aimed at all types of consumers, whether students, workers or housewives, is a totally natural and nutritious food product, the content of vegetables, chilies and a gelling agent of natural origin provide consumers with all the necessary nutrients to lead a healthy life.

Other objects and features of the invention will be much more apparent from the following description BRIEF DESCRIPTION OF THE FIGURES Figure 1 a) The figure provides a front view of the hot sauce in the form of gel in slice mode.

Figure 1 b) The figure provides a side view of the slice of hot sauce in gel form, where the thickness of the slice is shown.

Figure 2 The figure provides a view of the slices of hot sauce in the form of gel in the presentation of 8 slices for sale in package form.

Figure 3 a) The figure provides a view of the hot sauce in the form of a gel in cube mode.

Figure 3 b) The figure provides a view of the hot sauce in the form of a gel in the form of a three-dimensional shape dependent on a mold.

Figure 4 The figure provides a view of the hot sauce in gel form in block mode.

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a food product, specifically a spicy sauce in the form of gel based on vegetables, natural chili peppers and seasonings, and the method of manufacturing thereof to maintain the characteristics necessary for such a product, without the use of preservatives or additives, the hot sauce in gel form of the invention is termoreversible, has a firm, soft and flexible texture as well as characteristic taste, smell and color, besides being a microbiologically stable, nutritious gel, with a bright and heterogeneous appearance.

The food product of the present invention comprises a sauce made mainly with three important vegetables that give rise to the sauce, the tomato, green tomato and white onion; a mixture of chili peppers, seasoning mixture consisting of salt, garlic powder and chicken powder consommé.

The consumption of chili must be included in the diet, since capsaicin, a substance that makes chili varieties bite, helps increase metabolism and burn calories quickly, it is also a food that contains antioxidants, vitamins and minerals.

Chili is a basic ingredient in Mexican food and is also part of foreign cuisine in many countries around the world. Although the same amount per inhabitant is not consumed and each individual perceives the spicy flavor in a different, it is a food that is very tasty when accompanying many dishes. Due to this, the present invention uses different chiles to develop sauces with a different spiciness and with a variety of chiles such as habanero, jalapeño, chipotle, serrano, morita, cuaresmeño, poblano and tree, in order to have several modalities of sauces and being able to be consumed by all kinds of people, making products with a mild itching, a moderate itching and an elevated itch, depending on the chili that is used in each of the modalities.

Tomatoes are a natural source of antioxidants such as vitamin C and lycopene, which help protect the body from cardiovascular disease or cancer, as they regulate blood pressure and cholesterol levels. The vitamin C and vitamin K present in this food help the normal development of cells, healthy skin and bone development.

The green tomato or tomatillo is another important ingredient of the product, it contains antioxidants, vitamin C and minerals such as calcium, phosphorus, iron, sodium and potassium, in addition to having properties such as antibiotic, reducing cancer risk in cells and regulating the content of blood sugar reducing the risk of diabetes.

The white onion is also a food with high health benefits, since it contains antioxidants such as quercetin and anthocyanins, vitamins C and A, and sulfur compounds, all help to promote blood circulation, preventing clot formation and the appearance of thrombosis. coronary, as well as prevent aging of the veins and arteries. It also helps improve intestinal transit, eliminate toxins in the kidney and prevent fluid retention, reduces levels of glucose, triglycerides and blood cholesterol so it is believed that it is good to lose weight naturally.

Garlic contains a compound known as allicin, which has antibiotic properties, helps reduce levels of fat and sugar in blood, works as an antioxidant, also contains a high content of vitamins and minerals, so it is used as a nutritional supplement.

PREFERRED MODALITY OF THE INVENTION The present invention provides a food product, particularly a sauce in the form of gel, as well as the process to produce different modalities thereof, these sauces are made with different varieties of chilies (Chipotle, Morita, Poblano, Cuaresmeño, Habanero, Jalapeño, Serrano and Chile de Árbol).

The process for making the hot sauce in gel form comprises the steps: a) preparation of a hot sauce; b) heat the sauce until it reaches a temperature of 50 to 70 ° C, in constant agitation; c) add the gelling agent to the sauce and mix for 5 - 10 minutes; d) emptying the resulting mixture into a container or mold; e) cooling to a temperature between 4 - 8 ° C about 2 hours; f) obtain slices, blocks, cubes or three-dimensional shapes dependent on a mold and g) individually pack.

The particular conditions of the steps of the process of the invention are described below: a) Preparation of the hot sauce: In a first stage the washing of the vegetables is carried out as well as of the chilies, later the direct heating of the vegetables is carried out until they begin to cook and a change of color, in the same way, the varieties of chilies are heated according to the modality of the desired sauce. Later the vegetables and chilies are transferred to a container where they will be crushed and mixed with the condiments and corresponding salt to obtain a homemade sauce.

Next, the ingredients forming the hot sauce in the form of a gel of the product of the present invention are shown in the following table: b) Next, the mixture is heated until reaching a temperature of 50 to 70 ° C in constant agitation. c) Upon reaching the indicated temperature, the gelling agent, previously hydrated, is added, then the thermal treatment is continued with agitation for an approximate time of between 5 to 10 minutes in such a way that the gelling agent is mixed in the sauce and incorporated completely with the resulting sauce. d) The resulting sauce is placed in a flat container or in a mold depending on the modality to be chosen. e) Later it is allowed to cool to a temperature of 4 to 8 ° C for an approximate time of 2 hours. To carry out the alignment of protein networks and form a stable gel. f) Once the cooling time has elapsed, the block is sliced with a sausage slicing machine "Eura Mod" for sale in bulk, or if it is preferred to remove cubes or three-dimensional shapes dependent on a mold. g) Finally, slices, blocks, cubes or three-dimensional shapes depending on a mold are packed individually.

As an additional aspect of the present invention, the product made from the gelling of a homemade hot sauce is made with chiles from the scientific genus Capsicum such as: Chipotle, Morita, Poblano, Cuaresmeño, Habanero, Jalapeño, Serrano and Árbol de Árbol. The hot sauce in gel form of the invention has a long shelf life, if it is properly stored, that is, this product has the ability to have a long shelf life since it has a low pH, around of 4, preventing the development of fungi, yeasts and pathogenic bacteria. The refrigeration temperatures (4 to 8 ° C) also prevent microbial development, favoring the extension of the shelf life of our product up to a period of three months under refrigeration conditions.

As another additional aspect of the invention, the hot sauce product in gel form does not contain any type of preservative, since the food prevents microbial development, due to the high content of acidity in the medium.

The present invention provides the product of the invention individually packaged in a wrap, formed of a primary package for each slice mode; and a secondary that will be in charge of protecting the slices of hot sauce in the form of a gel. The primary package wraps the hot sauce product in gel form in hermetically sealed plastic which prevents the entry of oxygen and oxidation and rancidity of the product. 8 slices are placed in a polypropylene secondary packaging of 22 microns preventing the entry and exit of oxygen and moisture, which also prevents microbial growth and oxidation of the finished product. If you prefer the slices can be obtained from a block of 25 cm long, later to be packed in the same way mentioned above. The package with the modality in slices of hot sauce in the form of gel and the forms dependent of a mold will be stored in conditions of refrigeration in the shelf and it will be indicated in the package that they are refrigerated after being opened, because with the opening From the polypropylene bag, oxygen will be more available, favoring the growth of possible acidophilic bacteria, so it will be recommended to consume it within two weeks after opening.

The small amount of slices of hot sauce in the form of gel in the packaging favors the rapid consumption of the product, so it is expected that once opened, there are no complications with respect to the decomposition of the product, since the ingredients are foods that have high acidity, which prevents the proliferation of microorganisms.

The slice of hot sauce in the form of gel has the appropriate shape to be used as an auxiliary to replace the whole chillies or hot sauce that are generally used in the preparation of cakes, sandwiches or sandwiches, but with the advantage that at the moment to be inside the food, the taste will be homogeneous in each bite. In this case, the shape of the invention will preferably be a square of 7 centimeters on each side and with a thickness of between 3 to 5 millimeters, each slice with a weight between thirteen and fifteen grams. If it is preferred to season a more elaborate meal directly with a home-prepared sauce, the present invention also provides the hot sauce in gel form in the cube mode or dependent figures. of heat-reversible molds to season a hot food, which preferably measures on the side between 1.5 to 3.0 cm.

MODALITIES OF THE INVENTION The present invention can have various modalities of form and composition, not being restricted to a single type of product. The modalities of form will preferably be sliced, either obtained from a block of sauce or from a flat surface containing the sauce, although it may also be made in the form of cubes or in three-dimensional shapes dependent on a mold.

Mode of the invention in slices: a) The sauce is made with the selected chili and the gelling agent is added as mentioned above, then it is emptied into a container with a flat surface, preferably square or rectangular in shape and the sauce is extended to a thickness between 3 a 5 mm and subjected to refrigeration for a period of approximately 2 hrs. Once the hot sauce is gelled, measure the squares of the 7 x 7 cm slices and divide them later and place them in individual packages. b) The sauce is made with the selected chili and the gelling agent is added as mentioned above, then the chili sauce is placed in a container with the following measures: high 7 cm, base 7 cm and 25 cm long. The flat or block-shaped container with the hot sauce is subjected to refrigeration for a period of approximately 2 hours. Once gelled, it is removed from the container and with the help of a slicer slices of a thickness of 3 to 5 mm are obtained, later each slice is packed individually.

Modality of the present invention in the form of a cube or other figure dependent on a mold with dimensions between 1.5 to 3.0 cm. a) Make the sauce with the selected chili and add the gelling agent as mentioned above, then place the chili sauce in a mold to form cubes or any other shape with measures between 1.5 to 3.0 cm. The mold with the cubes of the hot sauce is subjected to refrigeration for a period of approximately 2 hours. Subsequently each cube is packed individually.

EXAMPLES To obtain the product of the invention and establish the necessary conditions in the process to achieve the desired purpose, experiments were carried out where several gelling agents and different concentrations of them were tested, so it will be observed that it is not so simple to gel this type of food, which shows the advantageous effect of the product of the invention.

Example 1 Sodium alginate and the calcium chloride salt were used to confer the necessary conditions to form a gel, since calcium ion is required as a cofactor to form said gel, sodium alginate was used in the concentrations 0.05, 0.10, 0.15% in weight as gelling agent and concentrations of a solution of calcium chloride (CaCl2) at 1 and 2% by volume, the test was carried out in 50 ml of sauce with the concentrations of sodium alginate and calcium chloride mentioned above and the results obtained are shown in the following table, where "X" means that none of the concentrations of alginate and calcium chloride are used. obtained the formation of a gel, obtaining only a more viscous but not gelled sauce, and with a salty taste.

Example 2 Modified starch was used, because the modified corn starch is a gelling agent used to increase the stability of foods in high temperatures, acid medium and freezing, which are conditions to which the hot sauce product is subjected in gel form . Three trials were carried out, which had 50 ml of hot sauce, which by adding different amounts of modified corn starch, obtained three solutions with 5, 7.5 and 10% by weight, the results obtained in the three trials was a thicker product and opaque as the amount of gelling agent increased.

Example 3 A commercial product of the so-called Floryvida® was used, which is a food supplement comprising lecithin, maltodextrin, soy protein and milk proteins in order to form a protein network, taking into account that the intermolecular protein attractions and the gelation occurs more quickly with high protein concentrations, three tests being conducted with three solutions of 5, 7.5 and 10% by weight, obtaining a cloudy and more viscous mass, the use of these concentrations caused the taste of the product to change completely, so it was decided not to continue adding more protein.

Example 4 Grenetine was used as a gelling agent in different concentrations, three trials were carried out with solutions of 6, 7 and 8.5% by weight of the final composition, with which it was achieved that the hot sauce formed a thermoreversible gel. The grenetin used was used with a Bloom grade of 300. In all three cases a stable gel was obtained, the lower concentration gel was less firm than the other two, but for practical purposes the concentration of 7% by weight was used to Subsequent experiments, because the taste did not change significantly and the gel obtained was flexible and bright.

The gelling agent with which the gelation of the hot sauce was obtained was the grenetin, this protein is obtained from some animals and is constituted by collagen, which is responsible for giving firmness and texture to the product of the present invention. Grenetine helps skin care, improves intestinal motility and reduces symptoms of ulcers, colitis and gastritis, prevents joint pains, helps the absorption of calcium in bones and prevents osteoporosis.

The formation of the protein network of grenetin varies according to the pH of the dietary matrix, since according to studies the pH in a range of 6 to 7 does not affect the gelation dynamics, but if it affects smaller values, having a major impact on the firmness and texture of the same as the concentration of H + ions increases and decreases the pH value, the isoelectric point of the grenetine, also influences the formation of the gel, if the electrostatic repulsions, especially at pH far from the point Isoelectric and protein-water interactions keep the polypeptide chains separate, the gel will be more stable, that is, a pH of the food is required that is distant from the isoelectric point value of the gelatin to have a stable gel and a correct protein alignment to improve the interaction between themselves. In the case of the present invention, the isoelectric point of the grenetin is at a pH of 4.4 and the present invention has a pH of 4, so it would be expected that the gel would be difficult to form, since there is no large distance between a value of 4 and 4.4, and this causes precipitates caused by the net charge of "0" of the grenetin at the isoelectric point. However, there was an unexpected technical effect on the product of the invention when gelatin was used as a gelling agent due to the formation of a gel, that is, despite the acidic pH of the sauce and the pH of the isoelectric point of the gel. grenetina, which are a negative factor for the formation of the gel, it was possible to obtain a stable gel with the characteristics of being a soft, flexible, firm, heterogeneous, shiny and thermoreversible gel.

Although it seems obvious to those skilled in the art, the use of grenetine in this product is not, because the present invention does not have in its composition any element that could favor the formation or stabilization of the gel, because it does not there is another protein in the product of the invention with which there could be interaction, rather than the same gelatin. It is known that other products such as dips, mousses or salty foods that contain a certain amount of dairy products or some animal protein source can cause them to increase protein-protein interactions and form stable protein networks between the gelatin and the proteins themselves. food product or in the case of foods that contain sugar concentrations in its composition, it is also easy because the small molecules of sucrose and monosaccharides, have a stabilizing effect on the gel since it increases the formation of hydrogen bonds with the grenetin molecules and therefore, it is obvious to use grenetine in this type of compositions. Notwithstanding the above, the hot sauce in gel form of the present invention does not contain any other source of additional protein, nor does it contain enough monosaccharides or sucrose in its composition, however, it contains dietary fiber from vegetables, in such a way that the formation of the protein network of the grenetina within the hot sauce is considered as a result of a balance between protein-protein interactions, protein-solvent interactions (water), interactions with dietary fiber of vegetables and attractive and repulsive intermolecular forces between nearby polypeptide chains that are found within the food matrix.

The present invention is not an obvious result or derivable from the state of the art, because the composition of the present invention contains a high content of dietary fiber, which is composed of polysaccharides that when subjected to heat treatments and forces Shear mechanics undergo denaturation, degrading to shorter carbohydrate chains, thus favoring the support in the matrix for the formation of a stable gel, thanks to the formation of new intermolecular forces between protein, water and debris. resulting fiber.

However, as examples of types of sauces to be used, the following are mentioned, depending on the type of sauce desired and the desired degree of itching or pungency, it will be the type of chili, ingredients and / or the amount thereof. which will be used to develop the type of sauce.

Example 5 Chipotle chili sauce It was started from a batch of 420 g of tomatoes and 320 g of tomato, which were previously washed and roasted for at least 10 minutes, then placed 75 g of dried chipotle chile on fire for 2 minutes and left to stand in water boiling for 3 minutes, after these steps are added the tomatoes, tomatoes, chipotle chilli, 75 g of fresh white onion, 3 g of garlic powder, 20 g of chicken bouillon powder and 20 g of iodized salt powder in a blender to form a heterogeneous sauce, then heat the hot sauce to a temperature between 50 - 70 ° C and add 68 g of previously hydrated gelatin, mix until perfectly incorporated into the hot sauce, then placed in a measuring container; high 7cm, base 7cm and 25cm long. The container with the chili sauce is refrigerated at a temperature between 4 to 8 ° C, for a period of approximately 2 hours. Once the sauce is gelled, it is removed from the container and slices with a thickness of 3 to 5 mm are obtained with the help of a slicer and finally they are packed individually.

Example 6 Chili sauce alapeño- a) We started with a batch of 740 g of green tomato which were previously washed and left in boiling water for at least 15 min. The tomatoes were then placed in a blender, 75 g of jalapeño pepper, 75 g of fresh white onion, 3 g of garlic powder, 20 g of chicken bouillon powder, 20 g of iodized salt powder, liquefied to form a heterogeneous sauce, then the hot sauce is heated to a temperature between 50 to 70 ° C and 68 g of previously hydrated gelatin are added, mixed until perfectly incorped into the hot sauce. Subsequently, the hot sauce is placed with the gelling agent already added, in a mold to form cubes or any other shape with measures between 1.5 to 3 cm. The mold with the hot sauce cubes is subjected to a temperature between 4 to 8 ° C for about 2 hours, finally they are packed individually.

Claims (22)

Claims Having described my invention enough, I consider it as a novelty and therefore claim as my exclusive property, what is contained in the following clauses:

1. Composition of a hot sauce in gel form characterized because it comprises: a) vegetable mixture between 70 to 80% by weight of the composition; b) natural chili peppers between 2 to 11% by weight of the composition; c) seasonings between 3 to 5% by weight of the composition; d) gelling agent between 0.05% to 10% by weight of the composition; where the sauce is prepared according to the variety of chili selected, and does not require preservatives.

2. The composition of the hot sauce in gel form according to claim 1, characterized in that the vegetable mixture comprises tomato from 0 to 55% by weight, green tomato from 0 to 65% by weight and onion from 7 to 15% by weight. weight.

3. The composition of the hot sauce in gel form according to claim 1, characterized in that the chilies are of the Capsicum genus and include the varieties of Chipotle, Morita, Poblano, Cuaresmeño, Habanero, Jalapeño, Serrano and Chile de Árbol either a single type of chili or a mixture of them between 2 to 11% by weight of the composition.

4. The hot sauce composition in gel form according to claim 1, characterized in that the condiment mixture comprises garlic powder between 0.2 to 4% by weight; iodized salt between 1 to 2% by weight and chicken powder consommium between 1.5 to 2.5% by weight.

5. The composition of the hot sauce in gel form according to claim 1, characterized in that the gelling agent is selected from the group of polymers sodium alginate, modified starch, protein mixture, grenetin or the mixture thereof.

6. The composition of the hot sauce in gel form according to claim 5, characterized in that the gelling agent is preferably gelatin.

7. The composition of the hot sauce in gel form according to claim 6, characterized in that the gelatin is used in a concentration preferably in a range between 6.4 to 8.2% by weight of the final composition.

8. The hot sauce composition in gel form according to any of the previous claims, characterized in that the gel is thermoreversible, soft, flexible, firm, heterogeneous, bright and.

9. The composition of the hot sauce in gel form according to any of the preceding claims, characterized in that it has a shelf life of at least 3 months at a temperature of 4 to 8 ° C.

10. The hot sauce composition in gel form according to any of the preceding claims, characterized in that it is packed individually in the form of slices, blocks, cubes or shapes dependent on a mold.

11. The hot sauce composition in gel form according to claim 10, characterized in that the slice preferably has dimensions of 7 x 7 cm and a thickness of 3 to 5 mm.

12. The hot sauce composition in gel form according to claim 10, characterized in that the block preferably has dimensions of 7 x 7 cm and a length of 20-25 cm, to obtain individual slices.

13. The hot sauce composition in gel form according to claim 10, characterized in that cubes or three-dimensional shapes dependent on a mold, preferably have dimensions in a range of 1.5 to 3 cm.

14. The hot sauce composition in gel form according to any of the preceding claims, wherein the slice, cube and / or three-dimensional shape dependent on a mold to be used as a substitute for whole chili peppers and / or a sauce prepared at home, or any commercial presentation of salsa and / or hot pepper to flavor sandwiches, cakes, sandwiches, soups and broths.

15. A process for making a hot sauce in the form of a gel, characterized in that it comprises the steps: a) prepare a sauce; b) heat the sauce to a temperature between 50 - 70 ° C under agitation; c) adding and mixing a gelling agent to the sauce for 5-10 minutes; d) emptying to a container or mold; e) cooling to a temperature between 4 - 8 ° C approximately for 2 hours; f) obtaining slices, blocks, cubes and / or three-dimensional shapes dependent on a mold and; • g) individually pack.

16. The process according to claim 15, characterized in that in step a), to make the sauce the mixture of vegetables is subjected to a heat treatment, chilies are optionally subjected to heat treatment and condiments are added, then crushed all the components.

17. The process according to claim 15, characterized in that in step b), the mixture obtained from the sauce is subjected to a heat treatment of 50-70 ° C for 5 min.

18. The process according to claim 15, characterized in that in step c), the addition of the gelling agent is carried out and the mixture is subjected to a heat treatment of 50 to 70 ° C for 5 to 10 minutes until it is fully incorporated .

19. The process according to claim 15, characterized in that in step d), the sauce obtained in step c) is emptied into a container or mold.

20. The process according to claim 15, characterized in that in step e), the temperature must be between 4-8 ° C for the alignment of the protein networks resng in gel formation.

21. The process according to claim 15, characterized in that in step f), the slices with a thickness between 3mm-5mm or cubes 1. 5 cm to 3.0 cm are obtained by means of a sausage slicing machine.

22. The process according to claim 15, characterized in that in step g), each slice, block, cube and / or three-dimensional shape dependent on a mold is individually wrapped in a polypropylene package.