RU2601235C1 - Method of producing ketchup - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, specifically to a method of producing ketchup. Method comprises preparing and mixed by mechanical processing tomato paste or tomato puree with dry substances weight ratio of not more than 25 %, salt, sugar, spice-aroma substances, prepared beforehand to powdery state, and water. Components are homogenised at 60-90 °C. At end of process of homogenising ketchup, a structure-forming agent - starch and acetic acid, is added in conversion to 70 %. Pasteurisation process is performed at temperature 70-90 °C with addition of cinnamon to ketchup. Spice-aroma substances used are cinnamon. Components of ketchup are taken at following ratio, wt%: tomato paste or tomato puree - 25.0-50.0; acetic acid in conversion to 70% - 0.9-15.0; sugar - 11.0-15.0; salt - 0.3-0.7; structure-forming agent - 5.0-7.0; khmeli-suneli - 0.4-0.7; cinnamon - 0.7; water - balance.

EFFECT: method simplifies process, reduces adhesion of ketchup to container, enables to obtain ketchup with revitalising effect and balanced combination of organoleptic properties.

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Description

The invention relates to the food industry and for the production of ketchup, which can be used as seasoning to improve the taste and digestibility of food products, as well as additives in the manufacture of various dishes in the catering network and home cooking.

Ketchup is a seasoning with a wide distribution: to hot and cold dishes, from sandwiches and hamburgers to pasta, pizza, as well as meat and fish dishes and salads.

The well-known "Method for the production of tomato sauce" Crimean "" (RF patent No. 2205570, IPC A23L 1/22, A23L 1/39, priority since 08.23.2001). The method involves preparing and mixing in a predetermined ratio of tomato paste, one or more fruit purees that do not have grains, sweetener, salt, dill, coriander, black pepper and / or red and allspice, acetic acid and water. Carry out cooking to a solids content of 11%, pack and sterilize.

The disadvantages of this product include: the duration of heat treatment at high temperature, which negatively affects the oxidation and stability of the finished product during storage.

The closest in technical essence is the method of producing ketchup (RF patent No. 2110932, IPC A23L 1/24, priority since June 25, 1997). In this method of producing ketchup, which includes mixing a tomato-containing product, vinegar, salt, sugar, aromatic substances and water, tomato paste or tomato puree with a mass fraction of solids of at least 26% are used as tomato-containing product; and mixing is carried out by machining followed by homogenization at a temperature of 60-90 ° C under vacuum in the apparatus of Corum, and the components are taken in the following ratio, wt. %: tomato paste or tomato puree - 10.0-60.0, vinegar - 0.1-15.0, sugar - 1.0-5.0, salt - 0.3-4.0, structure-forming agent - 0, 3-5.0, mustard - 0.05-0.50, aromatic substances - 0.01-8.0, water - the rest.

This technical solution for its functional purpose and for its technical nature is the closest to the claimed one and is taken as a prototype.

The disadvantages of this technical solution include: the complexity of the technology, in connection with the use of the Corum apparatus, low healing effect and increased adhesion to containers.

The claimed technical solution is based on the task of simplifying the process of obtaining ketchup, original in taste and with a healing effect, which at the same time has a harmonious combination of organoleptic properties and reduced adhesion to the container.

This problem is solved by the fact that in the method of producing ketchup, including the preparation and mixing of a tomato-containing product, vinegar, salt, sugar, aromatic substances, cinnamon, structurant and water, mixing is carried out by mechanical treatment followed by homogenization at 60-90 ° C. In this case, aromatic substances are preliminarily prepared to a powder state. Acetic acid, in terms of 70%, and a structurant (starch) are added at the end of the ketchup homogenization process. After that, the pasteurization process is carried out at a temperature of 70-90 ° C with the addition of cinnamon in the composition of the ketchup. As a tomato-containing product, tomato paste or tomato puree with a mass fraction of solids of not more than 25% is used. Sunflower hops are used as aromatic substances. The components are taken in the following ratio, wt. %:

tomato paste or tomato puree - 25.0-50.0

acetic acid, in terms of 70% - 0.9-15.0

sugar - 11.0-15.0

salt - 0.3-0.7

structurant - 5.0-7.0

hops suneli - 0.4-0.7

cinnamon - 0.7

water is the rest.

As a structuring agent, starch, guar gum, etc. can be used.

In the claimed method for producing ketchup, the common essential features for this method and for its prototype are:

- preparation and mixing of tomato-containing product, vinegar, salt, sugar, aromatic substances, cinnamon, structure-forming agent and water by machining;

- homogenization at 60-90 ° C.

A comparative analysis of the claimed method for producing ketchup and prototype shows that the first, unlike the second, has the following distinctive essential features:

- pre-prepare aromatic substances to a powder state;

- add acetic acid, in terms of 70%, and a structurant (starch) at the end of the ketchup homogenization process;

- carry out the pasteurization process at a temperature of 70-90 ° C with the addition of cinnamon in the composition of the ketchup;

- use tomato paste or tomato puree with a mass fraction of solids of not more than 25% as a tomato-containing product;

- use sun hop hops as aromatic substances;

- the components are taken in the following ratio, wt. %: tomato paste or tomato puree - 25.0-50.0, acetic acid, in terms of 70% - 0.9-15.0, sugar - 11.0-15.0, salt - 0.3-0 , 7, structure-forming agent - 5.0-7.0, hop-suneli - 0.4-0.7, cinnamon - 0.7, water - the rest.

The developed ratio of the recipe components of ketchup, as well as technological features of the method, in particular pretreatment of aromatic substances to a powder state, separation by the time of introduction of the components, pasteurization of ketchup and adding the specified amount of cinnamon, provide the claimed technical result - a simplified technology for producing ketchup without compromising the quality of ketchup as well as low adhesion to containers.

According to medical sources, cinnamon is an excellent antiseptic and biocidal drug (https://ru.wikipedia.org/wiki), which contains natural eugenol oil (http://www.inflora.ru/directory/spices/cinnamon.html. ), which ensures the duration of storage, while allowing you to use a simpler technology for producing ketchup.

Valuable brown aldehyde in cinnamon prevents blood clots (http://lovely-ledy.ru/pitanie/specii/lechebnye-svojstva-koricy.html). The fibers and calcium contained in the spices strengthen the cardiovascular system, thereby protecting the body from heart disease, therefore, ketchup provides a healing effect.

Based on the foregoing, we can conclude that the set of essential features of the claimed invention has a causal relationship with the achieved technical result.

The method is as follows.

Pre-aromatic substances are ground to a powder state. Then, the recipe components of ketchup - tomato paste, sugar, salt, aromatic substances and water - are laid out in a container, they are mixed by mechanical treatment followed by homogenization at a temperature of 80 ° C for 30 minutes. Then, 5 minutes before the end of the ketchup homogenization process, acetic acid is added, in terms of 70%, 0.9-15.0% and a structurant (starch) 5-7%. After that, the pasteurization process is carried out at a temperature of 70-90 ° C with the addition of cinnamon in the composition of the ketchup. In general, the process of obtaining ketchup by the claimed method is 40-60 minutes, depending on the volume of ingredients.

In the production of the finished product, it was found that only such a sequence of technological operations, the claimed ratio of components, the mass fraction of solids of a tomato-containing product and an increased amount of cinnamon will ensure the achievement of a technical result and, in turn, solve the problem.

Ketchups obtained by the method according to the invention have a plastic consistency of brown color with a pronounced aroma of cinnamon. The consistency of the product allows it to be well separated from the walls of the package (packaging). Compared with the closest analogue, the target product obtained by the proposed method has lower adhesion to the container, which is assessed by visual observation when flipping glass bottles with sauce. At room temperature 20 ° C from an inverted glass jar, the full flow of the product is 6-7 minutes. The lack of sophisticated technological equipment allows us to conclude that the proposed method is simpler than the closest analogue.

Claims (1)

A method of producing ketchup, including the preparation and mixing of a tomato-containing product, salt, sugar, aromatic substances, cinnamon, a structurant and water, mixing is carried out by mechanical treatment followed by homogenization at 60-90 ° C, characterized in that the aromatic substances are preliminarily prepared to a powder state , acetic acid, in terms of 70%, and the structuring agent - starch is added at the end of the ketchup homogenization process, after which the pasteurization process is carried out at at a temperature of 70-90 ° C with the addition of cinnamon in the composition of the ketchup, tomato paste or tomato puree with a mass fraction of solids of not more than 25% is used as tomato-containing product, suneli hops are used as aromatic substances, and the components are taken in the following ratio, wt . %:
tomato paste or tomato puree 25.0-50.0 acetic acid, calculated on 70% 0.9-15.0 sugar 11.0-15.0 salt 0.3-0.7 builder 5.0-7.0 hops-suneli 0.4-0.7 cinnamon 0.7 water rest