KETCHUP-TYPE TOMATO SAUCE AND ITS PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the composition and technology of a ketchup-type tomato sauce production. The ketchup-type tomato sauce contains tomato paste, salt, sugar, water, vinegar and a mixture of natural vegetables, herbs and spices or natural extracts of vegetables, herbs and spices. The tomato paste is represented by Hot Break 28-30 tomato paste, vinegar is represented by 12% vinegar of food raw material; the initial components ratio being as follows, wt %: Hot Break 28-30 tomato paste - 25-35%, sand sugar - 17-25%, "Extra" edible salt -1.7-2.3 %, vinegar of food raw material - 12% - 5-12%, mixture of natural vegetables, herbs and spices or natural extracts, herbs and spices - 0.05-0.5%, drinking water - up to 100%. The ketchup-type tomato sauce production method involves mixing tomato paste, water and other components, the mixture homogenisation and deaeration. Before homogenisation one performs the mixture components deaeration stage. Homogenisation is performed in two stages under varied pressures. Then the mixture is delivered for pasteurisation and sterilisation and then - into a high speed industrial mixer for treatment.

EFFECT: invention is aimed to enhance the naturalness, quality and taste characteristics of the product, its homogeneity, improve the structural and rheological properties and the consistence thickness.

14 cl, 9 ex