METHOD FOR PRODUCING PRODUCTS OF STABLE QUALITY AND TOMATO SAUCE FEATURE E.G. KETCHUP FROM TOMATO BASE MATERIALS HAVING VARIOUS PECTING CONTENT

100 kg of basic 4-14 Bostwick tomato puree is mixed with 0.1-3.5 kg carboxy-methyl-starch and an equal amt. of hydrocolloid comprising stabiliser, heated to greater than 80 deg.C and cooled.

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Bibliographische Detailangaben
Hauptverfasser:	SCHAEFFER,BELA,HU, HORVATH,GEZANE,HU, SZAKALY,SANDOR,HU, BOTYANSZKY,MIHALY,HU, KOVACS,ARPAD,HU, AGOSTON,PAL,HU, KELLER,BEATA,HU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	100 kg of basic 4-14 Bostwick tomato puree is mixed with 0.1-3.5 kg carboxy-methyl-starch and an equal amt. of hydrocolloid comprising stabiliser, heated to greater than 80 deg.C and cooled.