Hamburger sauce composition

Abstract

A hamburger sauce composition, characterized in that it comprises a mixture by weight percentage of: a) between 55% and 65% of a creamy emulsion base; b) between 15% and 25% of a chopped sweet and sour gherkin component; c) between 8% and 15% of a mustard component; d) between 3% and 8% of a fermented vinegar-based sauce component; e) between 1% and 5% of a chopped onion component; f) between 0.5% and 2% of a chopped chive component; g) between 0.1% and 1% of a citrus zest component; and h) between 0.1% and 1% of salt.

Description

Hamburger sauce composition TECHNICAL SECTOR The present invention falls within the food industry sector, and more specifically in the field of the production of creamy sauces and dressings. In particular, the invention relates to a composition for a sauce specially formulated for use on hamburgers and other similar products. BACKGROUND OF THE INVENTION A wide variety of sauces designed to accompany hamburgers are known in the current state of the art. These range from simple condiments, such as mayonnaise or mustard, to more complex formulations, commonly called "specialty sauces" or "burger sauces," which aim to offer a richer flavor profile and a distinct texture. Formulating these complex sauces presents significant technical challenges. Combining an emulsion base, such as mayonnaise, with ingredients of diverse natures, including acidic components (pickles, vinegars), solids (vegetable pieces), and aqueous liquids (fermented sauces), can compromise the physicochemical stability of the final product. This often results in syneresis problems (separation of the aqueous phase), a reduced shelf life, and an inconsistent texture. Achieving organoleptic balance is also a considerable challenge. It's common for one flavor (acidic, sweet, or salty) to overpower the others, masking the desired complexity and detracting from the overall experience. Texture is also critical, as improper grinding of the solid ingredients can result in an unpleasant mouthfeel, while excessive moisture can lead to a watery sauce that soaks the hamburger bun. Finally, a growing segment of the market demands products free of common allergens, such as gluten. Many commercial sauces use thickeners or ingredients that contain gluten, limiting their potential audience. The technical challenge addressed is therefore to formulate a sauce composition that not only offers a unique and superior flavor and texture profile, but also guarantees high physicochemical stability, a long shelf life and the absence of gluten, overcoming the usual limitations of the state of the art. OBJECT OF THE INVENTION The present invention relates to a hamburger sauce composition that solves the aforementioned problem by presenting a specific and synergistic combination of ingredients in carefully defined proportions. The main technical objective of this composition is to provide a sauce that has exceptional organoleptic characteristics, with a complex and difficult-to-replicate flavor profile that balances creamy, acidic, salty and umami notes. Another objective of the invention is to achieve a unique and pleasant texture, which combines a smooth and homogeneous base with the presence of finely sized solid particles that provide a slight contrast in the mouth. An additional objective is to guarantee superior physicochemical stability, preventing phase separation and ensuring a longer shelf life than other similar sauces on the market. Finally, another objective of the invention is to offer a product suitable for celiac sufferers, as it is formulated exclusively with naturally gluten-free ingredients. DESCRIPTION OF THE INVENTION The hamburger sauce composition of the invention solves the technical problem posed by means of a novel formulation comprising a mixture of specific components in defined proportions. The composition comprises a mixture of: a) a creamy emulsion base; b) a chopped sweet and sour gherkin component; c) a mustard component; d) a fermented vinegar-based sauce component; e) a chopped onion component; f) a chopped chive component; g) a citrus zest component; and h) salt. The synergistic interaction of these components in the claimed proportions is what allows the technical advantages of the invention to be obtained. Each component plays a key structural and organoleptic role. The creamy base provides the sauce's richness and body. The gherkin and mustard introduce the necessary acidity to balance the fat in the base and enhance the meat's flavor. The fermented vinegar-based sauce component adds depth of umami flavor. The onion, chive, and citrus zest components provide fresh aromatic notes and a subtle texture. While equivalent ingredients may be used, preferred embodiments of the invention utilize specific ingredients to maximize the desired properties. Thus, in one preferred embodiment, the creamy emulsion base is mayonnaise. Preferably, the mustard component is Dijon mustard, known for its robust flavor and balanced acidity. Likewise, it is preferable that the fermented vinegar-based sauce component be Worcestershire sauce. In another preferred embodiment, the chopped onion component is finely chopped red onion, which imparts a characteristic sweetness and attractive color, and the citrus zest component is lemon zest, which provides a fresh aroma. The proportion of these main components is preferably within the following general ranges as a percentage by weight of the final composition, as defined in claim 1: a) between 55% and 65% of the creamy emulsion base; b) between 15% and 25% of the chopped sweet and sour gherkin component; c) between 8% and 15% of the mustard component; d) between 3% and 8% of the fermented vinegar-based sauce component; e) between 1% and 5% of the chopped onion component; f) between 0.5% and 2% of the chopped chive component; g) between 0.1% and 1% of the citrus zest component; and h) between 0.1% and 1% salt. In a particularly preferred embodiment of the invention, for optimal organoleptic balance and stability, the composition comprises the following weight percentages: a) between 58% and 60% mayonnaise; b) between 17% and 18% chopped sweet and sour gherkin; c) between 11% and 12% Dijon mustard; d) between 5% and 7% Worcestershire sauce; e) between 3% and 4% of a finely chopped red onion; f) between 1% and 1.5% chopped chives; g) between 0.5% and 0.9% lemon zest; and h) between 0.1% and 1% salt. The composition of the invention gives the final product several significant technical advantages. First, the careful selection and proportion of ingredients results in a unique and difficult-to-replicate flavor profile, where the creaminess of the base is perfectly balanced by the acidity of the mustard and gherkin, and enhanced by the umami complexity of the Worcestershire sauce and the freshness of the lemon and chives. Secondly, the sauce has a pleasant and unique texture. The base is smooth and homogeneous, while the finely chopped onion and gherkin provide a subtle textural contrast without being coarse, creating a very satisfying mouthfeel. Third, the formulation guarantees superior physicochemical stability, preventing phase separation (syneresis) even when combining an emulsified base with multiple acidic ingredients. This results in a longer shelf life than other artisanal or commercial sauces with similar formulations. Finally, a key advantage is that the formula is suitable for celiac sufferers. All the selected ingredients are naturally gluten-free, allowing us to target this market segment without the need for substitutes or specific additives that could alter the product's organoleptic properties. DETAILED DESCRIPTION OF A MODE OF IMPLEMENTATION The following is a non-limiting example of the invention. Example 1: Preparation of the sauce composition A hamburger sauce is made from a composition comprising, in percentage by weight: Mayonnaise: 58.96% Dijon mustard: 11.79% Chopped sweet and sour gherkin: 17.69% Finely chopped red onion: 3.54% Chopped chives: 1.18% Fine salt: 0.35% Lemon zest: 0.59% Worcestershire Sauce: 5, 90% To prepare it, all the ingredients are mixed in a suitable container using standard food industry mixing equipment until a smooth, creamy, and stable emulsion is obtained, with the solid components finely distributed at the bottom. The final product is a ready-to-eat sauce.

Claims

1. A hamburger sauce composition, characterized in that it comprises a mixture by weight percentage of: a) between 55% and 65% of a creamy emulsion base; b) between 15% and 25% of a chopped sweet and sour gherkin component; c) between 8% and 15% of a mustard component; d) between 3% and 8% of a fermented vinegar-based sauce component; e) between 1% and 5% of a chopped onion component; f) between 0.5% and 2% of a chopped chive component; g) between 0.1% and 1% of a citrus zest component; and h) between 0.1% and 1% of salt.

2. A composition according to claim 1, characterized in that the creamy emulsion base is mayonnaise.

3. A composition according to any of the preceding claims, characterized in that the mustard component is Dijon mustard. 4.A composition according to any of the preceding claims, characterized in that the fermented vinegar-based sauce component is Worcestershire sauce.

5. A composition according to any of the preceding claims, characterized in that the chopped onion component is finely chopped red onion.

6. A composition according to any of the preceding claims, characterized in that the citrus zest component is lemon zest.

7. A composition according to claim 1, characterized in that it comprises, by weight percentage: a) between 58% and 60% mayonnaise; b) between 17% and 18% chopped sweet and sour gherkin; c) between 11% and 12% Dijon mustard; d) between 5% and 7% Worcestershire sauce; e) between 3% and 4% finely chopped red onion; f) between 1% and 1.5% chopped chives; g) between 0.5% and 0.9% lemon zest; and h) between 0.1% and 1% salt.