Technical Field

The invention relates to a sauce composition which is used as a flavouring and/or flavour enhancer in the food industry, is prepared by combination and mixing of various foodstuff in certain ratios, is added to foodstuff or can be consumed directly.

Prior Art

Isot is the name of a pepper variety that is unique to and grown in §anhurfa. It is also the local name given to the dried pepper identified with §anhurfa province at the same time. Isot has a bitterness value in 30,000-50,000 SHU range according to Scoville scale. The most important feature of Sanliurfa isot is that it does not have a hot bitter taste. During the summer months, seeds of Urfa pepper are removed and it is left for drying on a clean surface available in the sun-drenched plain areas. It can be kept for up to three days. Dried pepper collected on the first day gets red, the pepper collected on the second day gets purple, the one collected on the third day gets black colour. Then the dried peppers are ground and olive oil and some salt are added to get the isot. Today's technology has also facilitated the production of isot at some point. While the isot is grinded by being pounded by means of pestle in the old method, it is obtained easier and more efficiently by using the isot drawing machines today. As it is natural, it leaves a pleasant taste on the tongue at first, then comes the mild bitter taste and leaves a pleasant flavour on the palate. Isot the process of darkening the hot chili pepper flakes under heat. We can call isot as a some kind of fermented pepper flakes. Isot is prepared by leaving seeds and leaves of dried red chili pepper for a certain period in order to burn them under humidity and heat. Actually producers do not say "preparing isot" but they say "burning isot" for referring to the production.

Isot is the indispensable material of the steak tartar a la turca, which is identified with §anhurfa. Other than §anluirfa, it is the spice highly preferred with steak tartar a la turca in all over Turkey. It is also used with meals such as kebabs. In addition to steak tartar a la turca, it is added to dishes such as lahmacun, soup and stew to get bitterness and colour. It usually grows in August.

Isot is used only as spice in the present technique. Despite the many benefits of the Isot spice, its area of use is very small. In the present technique, there is no sauce containing isot.

In the food sector, various sauces are used as flavoring and flavour enhancer. The national patent document TR2005 / 01152, which is available in the present specification, refers to a spicy sauce. Said flavor sauce refers to a formula that can be consumed as a hot flavoring sauce, prepared by combining twelve kinds of food materials which are used as flavor in the food sector, in a certain ratio and mixing them homogenously. The invention can be used as a flavor in cold appetizers, hot dishes, soups, red and white meats. A large number of food items were used in said invention. There is no isot in the ingredients used.

Purpose of the Invention

The purpose of the invention is to obtain a sauce from the traditional isot spice, which is known both for its taste and its benefits, and thereby to ensure a wider range of use in the food sector. The sauce, developed to achieve the aforementioned objectives is composed of tomato paste and/or pepper paste, modified starch, salt, Xanthan Gum, acetic acid, citric acid, various spices, water, Potassium sorbate and isot. In addition to these it contains glucose, various spice flavors, Capsicum (pepper extract), sodium benzoate, sugar, vinegar and sweetener mix (sucralose).

Detailed Explanation of the Invention

The invention relates to a isot containing sauce composition which is used as a flavouring and/or flavour enhancer in the food industry, is prepared by combination and mixing of more than one foodstuff in certain ratios and can be consumed both as a sauce and as a foodstuff directly. The sauce subject to invention can be used both during the preparation and consumption of any foodstuff particularly tartar a la turca, kebab and dishes cooked in saucepan. It is also possible to consume the invention directly as a foodstuff. For example, product subject to invention can be consumed for breakfast.

Tomato paste and/or pepper paste, modified starch, salt, Xanthan Gum, acetic acid, citric acid, various spices, water, Potassium sorbate and isot are used in such invention. In addition to these it may contain glucose, various spice flavors, Capsicum (pepper extract), sodium benzoate, sugar, vinegar and sweetener mix (sucralose).

The proportions of the materials used in the mixture by weight are as follows;

• 6,5 - 20% tomato or pepper paste

• 5,5-6% Modified starch

• 0.5-10% Salt

• 0,27-0,37 Xanthan Gum

• 0.6 - 0.7% Acetic acid 1-2% citric acid or 0.16-0.2% dib roman

• 10-12% Isot

• 40-70% Water

• 0,03-0,08% Potassium sorbate

• 8-15% glucose or 8-15% dib roman or 8-15% molasses derivatives

• % 0,003-0,008 Various spice flavors

• 2.2-2.3% Various spices

• 0,007-0,008% Capsicum (pepper extract)

• 0.03-0.08% Sodium benzoate

• Sugar

• 0.6-0.9% Vinegar (if vinegar is used, the acetic acid content is reduced by half)

• 0.22-0.27% Sucralose (Sweetener mix)

Tomato or pepper paste can be used in the mixture. However, the modified starch used in the mixture is not genetically modified. The modification process in the modified starch modification is the post-processing of the starch or starch granules or a specific treatment such as heat, settlement and drying. It is used as a stabilizer.

Xanthan Gum (Xanthan gum) used in the mixture functions as a stabilizer and thickener additive. Again the "citric acid", used in the invention, is also known as the " powdered lemon essence" today. It is used because of its sour taste.

Acetic acid used in the mixture is also known as 'acid of vinegar' in daily use. Its chemical name is " ethanoic acid". It is used to increase the life span of the sauce and to ensure its use for a longer time. Potassium sorbate, a different material used in the invention, is used as a preservative. However, the "sodium benzoate " used in the invention is an additive added so that yeast and molds do not multiply in the environment. The plant extracts (extractives) used as the raw materials for the medicines obtained from the dried plants by the special extraction methods and obtained as a result of the osmosis processes are called "extracts". Pepper extract is used to give a bitter taste to the sauce. On the other hand, if vinegar is used in the mixture, the ratio of acetic acid is reduced by half.

During the preparation of the isot-containing sauce the ingredient information of which is given above following processes are followed,

Addition of water to the preparation tank,

- Addition of the prepared modified starch to the water and dissolving it in cold water,

Addition of tomato paste, glucose, salt, Xanthan Gum (Xanthan gum), acetic acid, citric acid, potassium sorbate, sodium benzoate to the water respectively and waiting for their dissolution in water,

- Addition and mixing of various prepared spices and isot into cooking tank,

Addition of capsicum (pepper extract) and various spice aromas,

Beginning to cook in the cooking tank with under steam of finned strip heater,

When the mixture started to be cooked reaches to 80 degrees Celsius, the heating is finished.

After completing the process steps mentioned above, the product can be packed in various weights and shapes.