| 摘要 |
1,213,908. Tomato ketchup. KRAFTCO CORP. 4 July, 1968 [18 July, 1967], No. 31894/68. Heading A2B. In the manufacture of tomato ketchup, whole tomatoes are broken and the surface is heated within 10 seconds of the breaking to a temperature, preferably at least 190‹F., sufficient to inactivate pectinase enzyme; and transporting these broken pieces to provide a flowing stream which is heated to a temperature sufficient to inactivate pectinase enzyme, this temperature being reached within 30 seconds of the commencement of the heating, for example by contact with steam. The breaking may be effected in a hammer mill without a screen, preferably beneath the surface of a bed of heated pieces recycled from the flowing stream, which simultaneously serves to effect the heating of the surface of the broken tomatoes. The product thus obtained may be further processed by comminuting the fragments with concomitant removal of stems and seeds, concentrating to at least 20 wt. per cent. solids, adding ketchup ingredients such as vinegar, sugar, salt, and spices, heating to at least 150‹F., and packaging. |
