Description of ketchup, industrial and home production. Benefits and harm to the body, use in cooking. Product history.
Ketchup is a sauce with tomatoes as its main ingredient. Additional uses: vinegar, sugar, salt, spices and citric acid. It is possible to introduce other flavors, for example, sweet pepper or garlic, but in a dried form. Taste - spicy, sour-sweet, sometimes spicy; smell - pleasant, pungent; color - tomato; structure - puree, homogeneous in the main composition, but separate grains of flavoring additives are allowed. The product is a versatile seasoning.
How is ketchup made?
Ketchup production starts with making tomato paste. They try to get rid of indigestible fragments as much as possible: skin, seeds, fibers. For this, a multi-stage wiping is carried out. All processes are automated.
How ketchup is made
- Tomatoes are washed, treated with hot air, dirt is removed, and kneaded. It is crushed into a pulp and passed through a wiper with sieves with 5 mm holes.
- The pulp is heated in plate sterilizers to a sterilization temperature of 75-80 ° C, while the transformation of protopectin into pectin occurs, which gives the intermediate product a uniform consistency.
- Repeated wiping is carried out through a system of sieves with a diameter of 1, 2 to 0.4 mm, in order to achieve a fine consistency. The process is called finishing.
- The waste is processed again: it is boiled at 96 ° C, passed through a screw mash and a drain, where the juice is separated, which is again sent to the intermediate raw material. Then the waste is compressed and the resulting juice is used to liquefy the pulp.
- To obtain an absolutely safe product, it is subjected to severe heat treatment. The pulp is heated to 125 ° C, cooled to 70 ° C and reheated to 85 ° C. All processes are carried out in a vacuum unit to preserve the beneficial properties of ketchup. To destroy the germs that cause butulism, the paste is passed through tubular multi-pass exchangers.
- During heating, the liquid is evaporated until the desired consistency and acidity are achieved. If the pH is below 6.5, the intermediate is used for the production of tomato puree.
The problem of how to prepare ketchup all year round was solved with the help of aseptic preservation of intermediate raw materials. Equipment and storage containers are sterilized with hot air passed through biological filters. The cooled paste is fed through a sterile pipeline to tanks, which are stored at 0 ° C, but reheated in a vacuum unit before adding spices and flavorings. They are administered in the form of vinegar extract or extracts.
When preparing ketchup, it is fed to the filling machine through a pipeline, and then, after packaging, it is sterilized again. It is interesting that despite the fact that in stores the container is on the counter, regardless of the room temperature, it is stored in warehouses at 18-20 ° C and air humidity of 75%. The warranty period for the product is established from the date of shipment from the warehouse and is usually 2 years.
Note! You can buy ketchup at any store anywhere in the world. If possible, it is better to give preference to glass bottles.
The raw material for GOST 52141-2003 ketchups is not only tomato paste or fresh tomatoes. This kind of raw material is only found in the "extra" and the highest category products. For the manufacture of 1-2 varieties, tomato pulp is mixed with fruit puree - apple or tomato. Flavors - sugar, salt, quince, onion, garlic, pepper, carrot, apples, etc.; thickeners - starch, including modified, stabilizers - various gums, for example, guar; preservatives - sorbic, benzoic acid. Mass fraction of dietary fiber - no more than 14%.
If the taste is the same for different batches, it is better to refuse to purchase the product. Responsible growers have slightly different taste characteristics, since the taste of tomatoes of the same variety, grown under different conditions, is different. Let the shade of the “bouquet” be determined only by an experienced taster, but nevertheless, such a feature should be taken into account even by consumers.
Important! In the manufacture of ketchup on an industrial scale, unscrupulous manufacturers do not use tomato puree as a basis, but plum, apple or a mixture of vegetables. A product is considered "tomato" if it contains 15% tomato pomace.
There are many homemade ketchup recipes. The simplest one requires a minimum of ingredients: tomatoes, onions, sugar, salt, vinegar and spices. The yield from 2.5 kg of tomatoes is 1.25 kg of the final product.
How to make ketchup at home:
- The tomatoes are washed, cut into slices, poured into a saucepan along with 1 chopped onion, everything is mixed and simmered until soft for 15-30 minutes.
- Allow to cool, grind through a sieve and simmer again on the fire until the volume decreases 2.5 times.
- Spices 0.5 tsp each spread on cheesecloth folded in 2-3 layers. Use cinnamon sticks, coriander beans, black peppercorns. Dip the bag into a saucepan. At this stage, you can already sterilize the container.
- When the sauce is boiled down, the cheesecloth is taken out, 100 g of sugar, 15 g of salt, 100 ml of white 9% vinegar are added, boil for 3 minutes.
- The ketchup is poured hot, the lids are screwed on, the jars are turned over, and the cans are left to cool under the covers.
Even children are not afraid to give home products. True, there are less useful substances in it than when manufactured on factory equipment. Without a vacuum installation, it will not be possible to preserve the vitamin and mineral composition.
Composition and calorie content of ketchup
In the photo ketchup
The nutritional value of a sauce made with various additives varies slightly. But the vitamin and mineral composition is changing. The following is the data for the classic recipe.
The calorie content of ketchup is 101 kcal per 100 g, of which
- Protein - 1 g;
- Fat - 0.1 g;
- Carbohydrates - 27.1 g;
- Dietary fiber - 0.3 g;
- Ash - 2.94 g.
The rest is liquid.
Vitamins per 100 g
- Vitamin A - 26 mcg;
- Beta Carotene - 0.316 mg;
- Lycopene - 12 mg;
- Lutein + Zeaxanthin - 161 mcg;
- Vitamin B1, thiamine - 0.011 mg;
- Vitamin B2, riboflavin - 0.166 mg;
- Vitamin B4, choline - 12.5 mg;
- Vitamin B5, pantothenic acid - 0.047 mg;
- Vitamin B6, pyridoxine - 0.158 mg;
- Vitamin B9, folate - 9 mcg;
- Vitamin C, ascorbic acid - 4.1 mg;
- Vitamin E, alpha tocopherol - 1.46 mg;
- Gamma Tocopherol - 0.13 mg;
- Vitamin K, phylloquinone - 3 mcg;
- Vitamin PP - 1.434 mg;
- Betaine - 0.2 mg.
Macronutrients per 100 g
- Potassium, K - 281 mg;
- Calcium, Ca - 15 mg;
- Magnesium, Mg - 13 mg;
- Sodium, Na - 907 mg;
- Phosphorus, P - 26 mg.
Microelements per 100 g
- Iron, Fe - 0.35 mg;
- Manganese, Mn - 0.084 mg;
- Copper, Cu - 85 μg;
- Selenium, Se - 0.7 μg;
- Fluorine, F - 15.1 μg;
- Zinc, Zn - 0.17 mg.
But the benefits and harms of ketchup are due not only to the vitamins and minerals of the composition. It contains amino acids, essential and essential, a rich complex of organic acids, tyramine (peptide) and lycopene. This substance has anti-cancer properties and, most importantly, does not decompose when heated.
Useful properties of ketchup
Regardless of where and how the product was made (except for low-grade cheap options), the ability to block the production of atypical cells, prevent the malignancy of existing neoplasms or slow down the development of malignant tumors remains.
The benefits of ketchup for the body
- Reduces the accumulation of "bad" cholesterol and increases the tone of the vascular walls, normalizing the work of the cardiovascular system.
- Replenishes vitamin and mineral reserves.
- Helps to cope with increased stress, mental and physical.
- Improves mood, stops the development of depression.
- Stimulates the production of digestive enzymes, accelerates the digestion of food.
- Increases the production of saliva. The acid-base balance of the oral cavity shifts to the acidic side, the activity of pathogenic fungi and bacteria is inhibited. Caries occurs less frequently.
High-quality ketchup without excessive spice content can be introduced into the diet of children from 1 year of age, pregnant women and women with lactation. The property of stimulating appetite will help to cope with toxicosis in the 1st trimester and gain weight after debilitating diseases.
