KETCHUP PRODUCTION METHOD Russian patent published in 2020 - IPC A23L27/60 A23L19/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to ketchup production method. Preliminary preparing structure-forming agent by mixing with water at temperature of 60–70 °C until complete dissolution, after which a mixture is added thereto consisting of salt, sugar, spice-aroma substances, citric acid and potassium sorbate. All components are mixed by mechanical treatment. Then separately one introduces tomato paste with dry matter content of 25–30 % and acetic acid, performs homogenisation during 5 minutes, then performs pasteurisation at 75–85 °C for 15–20 minutes. Structure-forming agent used is one of pectins – beet-roots, citrus, apple; spicy-aromatic substances are represented by ground black pepper, ground red sweet pepper and ground red hot pepper. Ketchup components are taken in the following initial ratio, wt%: tomato paste – 32.0–34.0; sugar – 15.0–18.0; salt – 1.3–1.5; acetic acid in conversion to 70 % – 0.6–0.8; citric acid – 0.2; potassium sorbate – 0.1; pectin – 0.5–0.6; ground black pepper – 0.05; ground red sweet pepper – 0.05; ground red hot pepper – 0.03; water – balance.

EFFECT: method ensures simplification of technology, balanced recipe components according to nutritive and biological value, stability of ketchup in storage, high biological value, reduced adhesion of ketchup to the container.

1 cl