Ketchup-tomato sauce "lecho"

 

(57) Abstract:

The invention relates to food industry, namely the production technology of the sauce. Ketchup-tomato sauce contains 30% tomato paste, modified starch, salt, sugar, water, vinegar 80%, red pepper, stabilizer, potassium sorbate, sodium benzoate, garlic powder, onion and carrots. The length and width of the pieces of onion and carrot is 3-5 mm Ketchup-tomato sauce also contains a red bell pepper or sweet pepper green bell or sweet, with a length and width pieces 4-9 mm, in the following ratio of components in kg per 1000 kg of finished product: 30% tomato paste 120-200, modified starch 20-27, stabilizer 2, salt 22-27, sugar 100-120, potassium sorbate 0,4, sodium benzoate 0,7, vinegar 80% 5,4-6,0, chili pepper red 0,3-0,5, garlic powder 1,5, bow of 8.0 to 12.5, green bell pepper or sweet 25-45, red bell pepper or sweet 25-45, carrots 7-15, water - the rest. Ketchup-tomato sauce as a green bell pepper or sweet may contain green bell pepper or sweet dried or frozen. As of red bell pepper or sweet it contains a red bell pepper or sweet coumarouna. Optionally, you can enter the red dye. The invention allows to expand the range of food products in the form of sauces with a wide range of applications, as well as to increase the durability of the product during storage. 9 C.p. f-crystals.

The invention relates to food industry, namely the production technology of the sauce.

The sauce is a condiment complex, serving simultaneously as a carrier and taste, and aroma, ennobled by the consistency of the dish. All the sauces are divided into 8 types: 1) sauces of meat juice, 2) simple flour, 3) flour cooked, 4) complex flour - lirovannye, 5) true or noble 6) sweet, 7) of the Transcaucasian fruit, 8) Eastern milk. Each of these types sauce has its own characteristics of the main raw materials and the method of preparation. The sauces come in a variety of color - light and dark (red).

Ketchup is spicy tomato sauce with spices, usually added to meat dishes.

Famous pasta sauces containing vegetable oil, milk proteins, Supplement of vegetables, flavoring additives, and water (SU 1068094 And 23.01.1984).

The disadvantage of this sauces pasta is a low storage stability.

The disadvantages of this method are receiving sauce with mild aroma and its tendency to delamination.

Also known nutritional emulsion, mainly for mayonnaise, or paste, or sauce containing plant-based, dairy proteins, and water. Moreover, it may further comprise comedogenesis products, tea mixtures supplements, and vegetable supplements, stabilizer and preservative (EN 2160998 C1, A 23 L 1/24, 27.12.2000).

The disadvantages of this emulsion are low structural and rheological properties, high calorie product.

The closest analogue is the pizza sauce containing tomato paste, starch, salt, sugar, water, vinegar and pepper (KR 9610971, AND 23 L 1/39, 14.08.1996).

The disadvantages are the closest analogue is getting the sauce is not enough persistent storage, with low structural and rheological properties, as well as with reduced biological properties.

This task is solved in that the ketchup-tomato sauce containing tomato paste, starch, salt, sugar, water, vinegar and pepper, according to the invention as tomato paste contains 30% tomato paste, as starch is a modified starch, vinegar - vinegar 80%, as pepper - chili pepper red and additionally contains a stabilizer, potassium sorbate, sodium benzoate, garlic powder, onions and carrots, and the length and width of the pieces of onion and carrots 3-5 mm, as well as pepper or sweet red bell and green bell pepper or sweet, with a length and width pieces 4-9 mm, in the following ratio of components in kg per 1000 kg of finished product:

30% tomato paste - 120-200

Modified starch - 20-27

Stabilizer - 2

Sol - 22-27

Sugar - 100-120

Potassium sorbate - 0,4

Sodium benzoate - 0,7

Vinegar 80% - 5,4-6,0

Chili pepper red - 0,3-0,5

The garlic powder is 1.5

Bow to 8.0 to 12.5

The green bell pepper or sweet - 25-45

The red bell pepper or sweet - 25-45

Carrot - 7-15

Water - the Rest

In addition, ketchup-tomato sauce as a green bell pepper or sweet may contain pepper Zelenikovo sauce contains red bell pepper or sweet dried or frozen.

Ketchup-tomato sauce as Luke contains dried onions, dried or frozen.

Perhaps as a carrot to use carrots, dried or frozen.

When cooking sauce impose additional dye red. The technical result of the invention is to improve the structural and rheological properties and biological value of the product by introducing pieces of carrot, onion, green bell pepper or sweet red bell or sweet, a certain size, as well as the possibility of using the product not only as a sauce, but as a separate product.

Chopping carrots and onions less than 3 mm and green bell pepper or sweet red bell or sweet less than 4 mm will not lead to the achievement of the technical result: the sauce will have a puree consistency, will not feel the taste of the input vegetables, and will disappear attractiveness sauce, then there will be a deterioration in the organoleptic characteristics.

Chopping carrots and onions more than 5 mm and green bell pepper or sweet red bell or sweet more than 9 mm will lead to the fact that the product can be sodbrennen the ratio of the components - modified starch and stabilizer allows you to obtain the sauce with such structural and rheological properties that allow sauces to be stable during storage, do not decompose and do not have the taste of starch. Any deviation from the stated ratios, and lack of mutual influence of these components (modified starch and stabilizer) will affect the organoleptic properties of sauce: stickiness and density, due to the introduction of more modified starch, and on the structural and rheological properties: liquefaction, due to the introduction of hydrocolloid, i.e. the stabilizer.

Introduction in the sauce of potassium sorbate, sodium benzoate, vinegar 80% at the stated ratio reduces the pH of the environment to increase the effectiveness of conservation actions that can increase the retention of the sauce. Reducing the number of injected potassium sorbate, sodium benzoate and vinegar 80% will lead to the multiplication of undesirable microorganisms and increase the number to change the taste of the sauce.

The claimed composition and ratio of components allow you to bring the product to a rational formula, balanced in the main clause is up, and especially not restrict the entire amount of the claims of this invention.

Example 1. All components of the prescription is subjected to the standard preparation, defined as the component. The green bell pepper or sweet red bell or sweet washed, cleaned and cut into pieces the size of 4 mm, and onions and carrots after preparation cut into pieces the size of 5 mm Next, prepare a mixture of modified starch and stabilizer according to the recipe, which contribute in cold water in a ratio of 1:3 and stirred until a homogeneous solution. In the digester bring all the components according to the recipe, except vinegar, and carry out the heating of the mixture with constant stirring. Vinegar is injected at a temperature of 60oAnd the cooking sauce is carried out at a temperature 95-97oC for 15-20 minutes At this ketchup-tomato sauce has the following composition: 30% tomato paste - 120 kg, modified starch - 24 kg, stabilizer - 2 kg, salt - 23 kg, sugar - 110 kg, potassium sorbate - 0.4 kg, sodium benzoate - 0.7 kg, vinegar 80% - 5.7 kg, chili pepper red - 0.38 kg, garlic powder - 1.5 kg, onion, having a size of pieces (length and width) 5 mm - 10,4 kg, the green bell pepper or sweet with size pieces 4 mm 37 kg, ode - the rest (up to 1000 kg).

Example 2. Method of making ketchup-tomato sauce is similar to that described in example 1. This ketchup-tomato sauce has the following composition: 30% tomato paste - 120 kg, modified starch - 27 kg, stabilizer - 2 kg, salt - 27 kg, sugar - 120 kg potassium sorbate - 0.4 kg, sodium benzoate - 0.7 kg, vinegar 80% - 6.0 kg, dye red - 0,02 kg, chili pepper red - 0.5 kg powder garlic - 1.5 kg, frozen onion with the size of the pieces (length and width) of 3 mm, 12.5 kg, the green bell pepper or sweet dried with the size of the pieces of 9 mm 45 kg, red bell pepper or sweet frozen with the size of the pieces of 9 mm 45 kg, carrots, dried with size pieces 3 mm - 15 kg, water - the rest (up to 1000 kg).

The above products are produced according to traditional technologies on existing equipment.

Thus, the claimed invention allows to expand the range of food products with a wide range of application, i.e. to use as a sauce, as a snack, with their high quality as on organoleptic and physico-chemical properties.

1. Ketchup-tomato sauce containing pasta tomatito pasta, and as the starch is a modified starch, vinegar - vinegar 80%, as pepper - chili pepper red and additionally contains a stabilizer, potassium sorbate, sodium benzoate, garlic powder, onions and carrots, and the length and width of the pieces of onion and carrots 3-5 mm, and the red bell pepper or sweet pepper green bell or sweet, with a length and width pieces 4-9 mm, in the following ratio of components in kg per 1000 kg of finished product:

30% Tomato paste - 120-200

Modified starch - 20-27

Stabilizer - 2

Sol - 22-27

Sugar - 100-120

Potassium sorbate - 0,4

Sodium benzoate - 0,7

Vinegar 80% - 5,4-6,0

Chili pepper red - 0,3-0,5

The garlic powder is 1.5

Bow to 8.0 to 12.5

The green bell pepper or sweet - 25-45

The red bell pepper or sweet - 25-45

Carrot - 7-15

Water - the Rest

2. Ketchup-tomato sauce on p. 1, characterized in that the quality of green bell pepper or sweet, it contains green bell pepper or sweet dried.

3. Ketchup-tomato sauce on p. 1, characterized in that the quality of green bell pepper or sweet, it contains green bell pepper or slack the Le Pont du Gard or it contains sweet red bell pepper or sweet dried.

5. Ketchup-tomato sauce on p. 1, characterized in that as a red bell pepper or sweet it contains a red bell pepper or sweet frozen.

6. Ketchup-tomato sauce on p. 1, characterized in that it contains onions dried onions.

7. Ketchup-tomato sauce on p. 1, characterized in that it contains onions onions frozen.

8. Ketchup-tomato sauce on p. 1, characterized in that it contains carrots carrots dried.

9. Ketchup-tomato sauce on p. 1, characterized in that it contains carrots carrots frozen.

10. Ketchup-tomato sauce on p. 1, characterized in that it further injected dye red.

 

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FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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