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Tomato spread
Discovering tomato
Tomatoes can be grown under greenhouse or field conditions.
Greenhouse tomatoes generally require trellising, while field-grown
are of two major types: fresh market and processing.
Characteristic stages of tomato ripeness are: green, mature green,
breaker, pink, red, ripe red.
Mature green tomato fruit is chilling sensitive and
should not be stored at temperatures below 10 °C.
As the tomato fruit ripens it becomes less
susceptible to chilling injury.
At the pink stage tomatoes can be held at
5 C for 4 days without injury.
When returned to 13 to 15 °C pink fruit will
complete ripening in 1 to 4 days.
In the fresh market industry the tomato
fruit is often picked at the mature green
or breaker stages for long-distance
shipping, and is then subsequently ripened
by treatment with the gas, ethylene (12 to 18 h
at 20°C). For processing tomatoes the ethyleneproducing compound, ethephon or Ethrel, is applied prior to harvest
when only 10% of the fruit is ripe; this accelerates and concentrates
fruit-ripening and facilitates once-over machine harvest.
PHYSIOLOGICAL MATURITY
Organoleptic quality
The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum &
Lycopersicon esculentum) is an herbaceous, usually sprawling plant in
the Solanaceae or nightshade family. It is a perennial plant, often
grown outdoors in temperate climates as an annual.
It typically reaches to 1–3 metres in height, has a weak, woody stem
that often vines over other plants.
The leaves are 10–25 centimetres long, odd pinnate, with 5–9 leaflets
on petioles, each leaflet up to 8 centimetres long, with a serrated
margin; both stem and leaves are densely glandular-hairy.
The size of the fruit can range from 2 cm in diameter (cherry tomatoes)
to over 15 cm (large-fruited "beafsteak" tomatoes), with a shape that
can be oval, pear-shaped (as pear tomatoes) or plum-shaped (Italian
plum tomato).
Colour ranges from yellow to orange to deep red (red colour is
conferred by accumulation of a carotenoid pigment, lycopene).
Flavour ranges from very sweet to highly acidic.
DEVELOPMENT
(NON EDIBLE)
COMMERCIAL MATURITY
OVERMATURE
There are many different
varieties of tomatoes, varying
in shape according to type.
Ciliegino
Perino
Small, bright red and sweet. The
cherry tomato is easy to grow, very
common in South Italy; the Pachino
variety is particularly well known.
Principally used for industrial
purposes, because its skin is robust
and its flesh firm. The Roma variety
is mainly used in South Italy for the
production of peeled tomatoes.
Ramato
San Marzano
Its name derives from the fact that
this type of tomato grows on the
"branches" of a cluster of the plant,
which bears a multitude of them.
Medium sized, very fleshy and easy to
peel.
Its fame is due to the fact that in the
past it was used a great deal in the
industrial preparation of peeled
tomatoes, because it is extremely
flavoursome, with firm flesh and
little liquid. The DOP crop is now
grown exclusively in the Salerno area.
Cuore di bue
Costoluto
Famous for its heart shape, it reaches
a weight of between 200 and 250
grams. Rich in flesh and with few
pips, it is used exclusively in salads.
The classic tomato par excellence,
it is ideal both raw in salads and
cooked in sauces or stuffed.
Nutritional facts about tomato
Lycopene also helps the skin to
defend itself from attack by free
radicals.
Today, tomatoes are one of the most
commonly eaten foods in the world
with almost every cuisine employing them in some form.
Ripe, raw tomatoes consist of approximately 93% water.
100 grams of raw tomatoes provide: 17 g of carbohydrates, 3 g of
proteins, 23 mg of vitamin C (about 40% of the RDA), and about 900
U.I. of vitamin A (about 30% of the RDA).
Tomato is a major component in the so-called ‘Mediterranean diet’,
often associated with a healthier lifestyle.
It is low in fats and calories (only 17 kcal/100 g), but very rich in water
and in vitamins A, C, B3, E, and K. In addition it contains
Calcium, Magnesium, Iron, Potassium, Copper and many other
mineral salts.
Tomatoes are also rich in lycopene, a powerful natural antioxidant,
which gives the fruit its red colour.
Thanks to its beneficial action, human cells are protected from
external agents that may be the cause of numerous disorders such as
arteriosclerosis, digestive and intestinal problems.
Vegetables Nutrition Facts Raw, edible weight portion. (Percent Daily Values (%DV) are based on a 2,000 calorie diet.)
Vegetables
Serving Size (gram weight/ounce weight)
Asparagus
5 spears (93 g/3.3 oz)
Bell Pepper
1 medium (148 g/5.3 oz)
Broccoli
1 medium stalk (148 g/5.3 oz)
Carrot
1 carrot, 7” long, 1/4” (78 g/2.8 oz)
Cauliflower
1/6 medium head (99 g/3.5 oz)
Celery
2 medium stalks (110 g/3.9 oz)
Cucumber
1/3 medium (99 g/3.5 oz)
Green (Snap) Beans
3/4 cup cut (83 g/3.0 oz)
Green Cabbage
1/12 medium head (84 g/3.0 oz)
Green Onion
1/4 cup chapped (25 g/0.9 oz)
Iceberg Lettuce
1/6 medium head (89 g/3.2 oz)
Leaf Lettuce
1 1/2 cups sheredded (85 g/3.0 oz)
Mushrooms
5 medium (84 g/3.0 oz)
Onion
1 medium (148 g/5.3 oz)
Potato
1 medium (148 g/5.3 oz)
Radishes
7 radishes (85 g/3.0 oz)
Summer Squash
1/2 medium (98 g/3.5 oz)
Sweet Corn
kernels from 1 medium ear (90 g/3.2 oz)
Sweet Potato
1 medium, 5” long, 2“ diameter (130 g/4.6 oz)
Tomato
1 medium (143 gt/5.3 oz)
Calories Calories Total fat
from fat
0
0
60
0
0 115 5 260 7
4
0
5
2
70 2
2
1
1 170 5
2
0
0
15
10
20
25
10
10
15
20
45
110
10
20
0
0
0
0
0
0
0
0
0
0
0
0
90
20
25
0
100
0
%DV
40
0.5
0
g
0
0
25
%DV
0
45
30
%DV g
%DV
0
0
g
g
20
25
Sodium Potassium Tot. Carbo- Dietary
hydrate
Fiber
0
0
0
0
0
0
0
0
0
0
0
0
1
0
0
80
30
3 250 7
1 270 8
0 140 4
0
20
1 190 5
0
10
0
0
0
0
0
0
10
35
15
5
0
0
0
0
0 125 4
0 300 9
0 190 5
6
8
7
1
2
3
3
1
20
Most vegetables provide negligible amounts of saturated fat, trans fat, and cholesterol.
1 340 10
5
23 8
2
4
8
2
8
5
1
4
0
4
0
3
1
3
1
1
2
0
2
8
5
4
3
1
4
4
10
0
70
2
7
2
10
4
10
4
8
2
6
0
2
0
1
6
2
120
2
20
2
15
6
0
4
1
2
0
1
4 16
2
1
9
4
100
130
12
2
2
0
1
3
%DV
6
4
1
190
%DV
6
1
3
1
%DV
Iron
220
10
2
8
6
0
4
8
4
2
1
1
1
%DV
110
4
8
g
1
1
3 440 13
18 6
2
4
2
70
0 250 7
2
12
2
1
15
3
0 260 7
4
10
1
0
2 190 5
2
g
4
1
1
4
2
2
1
11
Calcium
8
2
1
8
Vitamin
C
2
2
1
8
Vitamin
A
12
2
1
%DV
Protein
3
1
2
3
2
2
2
2
2
2
5
5
g
2
0
0
0 200 6
4
0 620 18 26 9
2.5 4
0
3 460 13
0
55
0
2 220 6
0
0
0
0 230 7
Sugar
6
2
4
2
2
2
2
2
2
2
2
2
4
20
4
4
30
2
45
30
10
30
40
0
2
2
6
2
2
0
4
2
2
2
4
4
A “condensed” history of the tomato
The tomato is native to the coastal highlands of western South
America.
European people discovered the tomato for the first time thanks the
Spanish Conquistadors who arrived in Central America and South
America in the first half of the 16th century. Probably the Spanish
explorer Cortez was the first to transfer the small yellow tomato to
Europe after he captured the Aztec city of Tenochtítlan, now Mexico
City in 1521. According to other versions, instead, the first European to
take back the tomato was Christopher Columbus, even earlier, in 1493.
What is sure, however, is that the wild plant was introduced into
Europe solely for ornamental purposes.
In the Spanish language the word tomate makes its first appearance in
1532. The term derived from the Aztec tomatl, used to describe a
squashed fruit of a red or green colour, which turns yellow when rips.
The first Italian writer discussing about tomatoes was Pietro Andrea
Mattioli, a physician and botanist, who in 1544 named it pomo d’oro
(“golden apple” in Italian, and "mala aurea" in Latin).
Almost a hundred years after its discovery, the tomato was still
struggling to be recognised as an edible vegetable.
It was in the area of Naples, during the phase of greatest Spanish
influence, that the first Italian recipes based on tomato appeared (the
homage to Spain is evident in the name: Tomato sauce alla Spagnola).
However, with the exception of this area, the tomato was still
neglected by the great chefs.
By the late 17th century, the first known tomato recipes appeared in
Italy and tomatoes were also consumed in the eastern Mediterranean
and North Africa.
Tomato cookery took off in southern France late in the 18th century
and tomato recipes appeared in French cookbooks by the early 19th
century.
In England tomatoes were cultivated by 1597; however, little evidence
for British consumption has been found prior to the mid-eighteenth
century.
Beginning in the 17th century, Spanish colonists introduced tomatoes
into their settlements in Florida, New Mexico, Texas, and California. As
English settlers visited and occupied territories previously controlled
or influenced by Spain and Mexico, they were exposed to tomato
cookery.
From the Southern states, tomato culture slowly spread up the
Atlantic coast and into rural areas. By the early 19th century, tomato
recipes frequently appeared in American cookery manuscripts and
cookbooks.
The tomato was originally only grown in the most temperate European
regions (South Italy, South of France and Spain), but soon began to be
exported to the North.Thanks to its greater diffusion, it ceased to be so
costly and became a product for everyday use.
The inventor of airtight food preservation was the French entrepreneur
Nicolas Appert, known as the "father of canning", who in 1810
invented the 3-phase tomato preservation process. The result was a
concentrate that could be heated up and was ready to use, which, in
short, would transform the cuisine of many European countries.
By the mid-nineteenth century, tomatoes were a common part of
cookery throughout Western Europe, the Mediterranean and the
Americas. Tomato cookery later expanded into Northern and Eastern
Europe, and finally spread to sub-Saharan Africa and South and East
Asia.
The English word tomato comes from a word in the Nahuatl language,
tomatl. The specific name, lycopersicum, means "wolf-peach".
Italian flavour
The typical tomato taste is a combination of flavours which originate
in the plant: the more the plant is cultivated artificially, the weaker the
flavour and taste of the plant is. Accordingly, plants growing naturally,
undergoing light thermal stresses, produce fruits which are more tasty
and with a stronger flavour.
Over the last past years in Italy, thanks to their particularly favourable
climate, many regions have become the crave of top quality tomato
production. Many are the Italian areas where Italian top quality
tomatoes are cultivated: Sicily, Sardinia, Campania, Lazio and Venice
area.
Italy is the world's second biggest producer of tomatoes after the
United States and the biggest exporting country of tomato based
products.
Italy has a long tradition in the production of preserved tomatoes.This
industry developed in the second half of the 18th century at the foot of
Mount Vesuvius near Naples.
The first products of “peeled tomato” in tins were exported to Great
Britain in particular, where they were consumed by coal miners in order
to fight silicosis. Subsequently tomato concentrates (purées) were
produced. Only in more recent times have chopped and sieved
(passata) tomatoes been introduced.
The very first entrepreneur was Francesco Cirio who exported the
intense flavours of the tomato and vegetables from the South of Italy
all over the world.
Curiosity Corner:
Tomatoes “on stage”
Tomatoes are celebrities, not only in the frame of the typical and
healthy Mediterranean diet, but also in idioms, anecdotes, rumours
and legends…
First of all, the tomato is found in a great many stories and fables. Just
to make some examples, the Italian “Giornalino di Giamburrasca”, in
which the Tuscan writer Luigi Bertelli, better
known by his pseudonym Vamba, pays homage
to the unforgettable tomato and bread soup.
A great homage to tomato is also paid in
“Adventures of Pinocchio” by
Collodi. When Pinocchio arrives at
the Red Prawn Tavern, he makes do
with "a slice of walnut and a crust of
bread", whilst the fox does justice to
the host's menu and the cat "whose stomach felt seriously out of sorts,
was only able to eat thirty-five mullets with tomato sauce and four
portions of tripe “alla parmigiana”.
Also the movie industry often stars tomatoes, typically in horror
movies, where tomato sauce is used to simulate blood in pulp scenes.
In the typical Italian comedies - starring actors like Totò and Alberto
Sordi - the famous “spaghetti al pomodoro” dish was one of the main
“characters”.
In 1978 the plot of a B-movie titled “The attack of the killer tomatoes”
directed by John de Bello involved tomatoes becoming sentient by
unknown means and revolting against humanity.
There have been a number of sequels and other spin-off material as a
result of this movie, including three movie sequels: “Return of the
Killer Tomatoes!” (1988), “Killer Tomatoes Strike Back!” (1990) and
“Killer Tomatoes Eat France!” (1991).
The Italian movie-star Michele Placido’s first film as director “Pummarò” (1989) narrates about Kwaku, a medicine student travelling to his motherland in search for his brother known as Pummaro (in
English, Tomato) who works in extreme conditions in order to get
enough money to pay his brother's studies.
Without forgetting the unforgettable Fried Green Tomatoes, a 1991
drama film based on the novel Fried Green Tomatoes at the Whistle
Stop Cafe by Fannie Flagg, in which the heroines of the story together
ran the Whistle Stop Cafe in a small Alabama hometown. The
signature dish served there is fried green tomatoes.
It was released in the UK under the novel's full title. The film was
directed by Jon Avnet.
Finally, among the many moving scenes in Denis Arcand's film The
Barbarian Invasions, there is one in which the relations who have
come from Italy bring as a gift for their Canadian cousins a basket full
of typical Italian products, which includes some cans of tomato
concentrate.
The Tomato Processing Industry
On a global scale, the annual production of fresh tomatoes accounts
for approximately 126 million tonnes (FAOSTAT, 2007).
More than a quarter of those 126 million tonnes are grown for the
processing industry, which makes tomatoes the world’s leading
vegetable for processing.
More than 27 million tonnes of tomatoes are processed every year in
factories belonging to the greatest labels of the global food industry.
The main production regions are located in temperate zones, close
to the 40th parallels North and South. However, most of this
production is based in the Northern hemisphere, where an average of
91 % of the world’s crop is processed between the months of July and
December. The remaining 9% are processed in the Southern
hemisphere between January and June. Brazil is an exception, being
the only country of the Southern hemisphere to process more than one
million tonnes per year at the same time as the Northern hemisphere.
Over the past 10 years, the world’s
averageannualconsumptiongrowth
of tomato products was 3%.
Europe and the United States and
other developed countries are the
main traditional consumption countries and have been maintaining
steady growth.
In emerging markets such as Russia, Eastern Europe, the Middle East,
Africa, China and India, the per capita consumption is very low but the
demand of tomato products has been grown rapidly in recent years.
As the per capita consumption of tomato products in the Middle East
region had increased from 6.2 kg in 1997 to 10.8 kg in 2007 and the
average annual growth of total consumption reached 13.1 %, also the
annual growth of tomato products’ consumption was 15 % in China in
recent years.
ORGANISATION
The international tomato processing industry is organised around two
main professional federations that together account for about 91 %
of the world’s production: the AMITOM and the WPTC.
Southern hemisphere production region
About 125 million tons of tomatoes were produced in the world in 2008.
China, the largest producer, accounted for about one quarter of the
global output, followed by United States and Turkey. According to
FAOSTAT, the top producers of tomatoes (in tonnes) in 2007 were:
Top Tomato Producers - 2007 (in tonnes)
China
United States
Turkey
India
Egypt
World Total
33.645.000
11.500.000
9.919.673
8.585.800
7.550.000
126.246.708
Source: UN Food & Agriculture
Organisation (FAO)
In the Mediterranean region, the industry is organised within the
AMITOM. For the last twenty years, this international association has
been collecting and storing technical and economic data and
information on processing tomatoes, from research to final sale.
The AMITOM currently includes: 5 European Union countries: France,
Greece, Italy, Portugal and Spain; 4 non-EU countries: Israel,
Morocco, Tunisia, Turkey; 9 associate members in Algeria, United
Arab Emirates, Malta, Ukraine, Iran and Syria.
The World Processing Tomato Council (WPTC) was created in 1998.
It gathers professional growers and/or processors’ organisations
representing their respective production areas. Professional
organisations from the following countries were the founding
members of the Council: AMITOM countries, Argentina, Australia,
Brazil, Canada, Chile, USA (California). They have since been joined
up by Algeria, Jordan and more recently by Morocco, as well as
Japan and South Africa.
(Ref The World Information Centre for the Processing Tomato Industry)
Process
The primary objective of food processing is the preservation of
perishable foods in a stable form that can be stored and shipped to
distant markets during all the year round.
Processing also can change foods into new or more usable forms and
make foods more convenient to prepare.
The goal of the canning process is to destroy any micro-organisms in
the food and prevent recontamination.
Heat is the most common agent used to destroy micro-organisms.
Removal of oxygen can be used in conjunction with other methods to
prevent the growth of aerobic micro-organisms.
Basic general steps for a typical peeled tomato producing process are
described below
Harvesting
Tomatoes are harvested at a variety of stage of ripeness, from mature
green to light pink, when they are easily separated from the vine by a
half turn or twist.
The stage of maturity at which tomatoes are picked depends upon the purpose for which they are grown and the distance they are to be transported.
For long-distance transporting, fresh market tomatoes are picked at
the mature-green or breaker stage, whereas for roadside sales, the
fruits are picked at the more mature breaker stage onward.
Mechanical harvest aids are more widely used.
These machines transport the pickers along the
rows and convey the harvested fruit into bulk bins.
Most of the processing tomatoes are harvested
mechanically in developed countries.
These machines cut the bushes slightly below ground level, lift and
shake the plants on a conveyor, separate the fruit from the vines, and
deliver the fruits to a side trailer.
Preparation
The principal steps are washing and sorting.
Mechanically harvested tomatoes are usually thoroughly washed by
high-pressure sprays or by strong-flowing streams of water while being
passed along a moving belt or on agitating or revolving screens. The
raw product may need to be sorted for size and maturity.
Sorting for size is accomplished by passing the raw tomatoes through
a series of moving screens with different mesh sizes or over differently
spaced rollers. Separation into groups according to degree of ripeness
is done by hand or electronically by colour.
A sorting crew is also present to discard fruits for other defects.
Peeling and Coring
Formerly, tomatoes were initially scalded followed by hand peeling.
Nevertheless steam peeling and lye peeling has also become widely used.
With steam peeling, tomatoes are treated with steam (98-100°C for
30-60 sec), followed by cold water spray to crack the skin. The skin is
then removed by mechanical means.
In lye peeling, the fruit is immersed in a hot (88-93 °C) 16-20% caustic
soda bath for 20-30 sec, which selectively dissolves the cuticular
tissue. The excess of soda is drained and removed with the peel by
thorough washing.
Coring is done by a water-powered device with a small turbine wheel.
A special blade mounted on the turbine wheel spins and removes the
tomato cores.
Filling
After peeling and coring, tomatoes are conveyed by automatic
runways, through washers, to the point of filling. Before being filled,
the can or glass containers are cleaned by hot water, steam, or air blast.
Most filling is done by machine. The containers are filled with the solid
product and then usually topped with a light puree of tomato juice.
Acidification of canned whole tomatoes with 0.1 to 0.2% of citric acid
has been suggested as a means of increasing acidity to a safer and
more desirable level. Because of the increased sourness of the
acidified product, the addition of 2-3% of sucrose is used to balance
the taste. The addition of salt is important for palatability.
Exhausting
The objective of exhausting containers is to remove air so that the
pressure inside the container after heat treatment and cooling will be
lower than the atmospheric pressure.
The reduced internal pressure (vacuum) helps to keep the can ends
drawn in, reduces strain on the containers during processing, and
minimizes the level of oxygen remaining in the headspace.
It also helps to extend the shelf life of food products and prevents
bulging of the container at high altitudes.
Vacuum in the can may be obtained by the use of heat or by
mechanical means. Tomatoes may be preheated before filling and
sealed hot. For products that cannot be preheated before filling, it may
be necessary to pass the filled containers through a steam chamber or
tunnel prior to the sealing machine to expel gases from the food and
raise the temperature.Vacuum also may be produced mechanically by
sealing containers in a chamber under a high vacuum.
Sealing
In sealing lids on metal cans, a double seam is created by interlocking
the curl of the lid and flange of the can. Many closing machines are
equipped to create vacuum in the headspace either mechanically or by
steam-flow before the lids are sealed.
Heat Sterilization
Heat is used to destroy microorganisms that can cause spoilage. The
temperature and processing time usually vary according to the nature
of the product and the size of the container.
Acid products, such as tomatoes, are readily preserved at 100°C
(212°F). The containers holding these products are processed in
atmospheric steam or hot-water cookers. The rotary continuous
cookers, which operate at 100°C (212°F), have largely replaced retorts
and open-still cookers for
processing canned tomatoes.
Some plants use hydrostatic
cookers and others use continuous-pressure cookers.
Cooling
After heat sterilization, containers are quickly cooled to prevent
overcooking, by adding water to the cooker under air pressure or by
conveying the containers from the cooker to a rotary cooler equipped
with a cold-water spray.
Labelling and Casing
After heat sterilization, cooling, and drying operations, containers are
ready for labelling.
Labelling machines apply glue and labels in one high-speed operation.
Labelled cans or jars are then packed into shipping cartons.
Main tomato derivates
Tomatoes should be ripe, red, firm to soft, free of infected parts and
stems, leaves, dirt and other soils. Under-ripe fruit can be left to ripen
and used at a later date. It is less important if the tomatoes have
surface blemishes or splits/cracks (provided these are not infected), as
in most processes they will be cut or pulped.
The main products obtained from the “red gold” tomatoes are:
1. Peeled (plum tomatoes): plum shaped tomatoes in juice with
added salt;
2. Chopped tomatoes: fresh round variety tomatoes – peeled and
chopped into pieces;
3. Passata (sieved tomatoes): fresh tomatoes, sieved and slightly
cooked to reduce the water content;
4. Tomato pulp: tomato pulp can be used to make by concentration
different products like:
a) Tomato puree
b) Paste
c) Jam
d) Chutney
e) Sauces
f) Ketchup
g) Tomato leather
5. Tomato Juice
1. Peeled or plum tomatoes
Peeled tomatoes are legally classified as “whole, peeled, elongated
tomatoes”. After the selection and
washing process, the fresh tomatoes
are blanched and peeled. Then another manual selection is carried out
to eliminate any tomato not suitable for processing.
During the canning process, a lightly concentrated tomato juice is
added before the cans are sealed and pasteurised.
2. Chopped tomatoes
After the manual or automatic grading phase, tomatoes are steam
blanched and passed through peeling machines. Tomatoes are then
cut into small cubes by an electronic cutter, which automatically cuts
to the correct size and rejects those parts which are not suitable (any
impurities and residual parts). Lightly concentrated tomato juice is
added to chopped tomatoes, which are then ready to be tinned or bottled.
Jars, bottles and tins are sterilised, filled and pasteurised, thus
guaranteeing the stability of the product.
3. Passata (sieved tomatoes)
In the Italian language the world “Passata” means “passed or been
through”. It indicates that the product (tomato pulp) has been sieved.
According to the Italian laws, the true Italian Passata shall have a total
sugars content not less than 42% and a total acidity content not higher
than 9,5%, both based on the optical residue which shall be not lower
than 4.5 and not higher than 12.
Passata must be made only from 100% fresh tomatoes.
The only added ingredients admitted are:
• salt (NaCl);
• natural spices, aromatic herbs and/or their extracts, natural aromas;
• citric acid (E330).
However, several producers do not permit addition of citric acid.
They are accordingly forced to use only tomatoes having a natural pH
lower than 4.4.
Fresh tomatoes are crushed and heated in order to deactivate
enzymes and preserve the product's characteristics, including flavour
and colour. Once the operation has been completed, tomatoes pass
through a series of sieves to eliminate seeds and peel.
Sieved tomatoes then pass through the concentrate machines where
part of the water content evaporates and the sieved tomatoes become
a true “passata”. During the bottling process temperatures of 85°C are
used for 10 sec to pasteurise the product. This ensures the stability of
the product without any loss in its original characteristics.
4. Tomato pulp
Tomato pulp can be prepared using a pestle and mortar, some types of
mill, a small pulping machine. It is usually necessary to remove seeds
and skins.
The pulp can be used for a number of different products; for instance to
make a concentrated puree or paste, jam, juice or ketchup.
Tomato pulp can be boiled to evaporate water. Depending on how
much water is removed and what other ingredients are mixed into the
pulp, it is possible to make a variety of products.
Examples are given in Table 1
Paste
Puree
Jam
Chutney
Ketchup
Solids
content (%)
Temperature
(at sea level)
Added ingredients
(101)
-
68-70
(106)
(pectin), sugar, (acid)
35
(100)
40
34
42
(100)
(101)
Table 1: Products made from tomato pulp
4.a) Tomato puree (concentrate)
-
vinegar, salt, spices
vinegar, sugar, spices
Tomato puree is produced from one or any combination of: liquid
obtained from mature tomatoes, liquid obtained from the residue
consisting of the peels and cores after preparing such tomatoes for
canning; and liquid obtained from residue after partial extraction of
juice from such tomatoes. For the puree preparation, the liquid is
separated from seeds, skin, cores, etc. and concentrated in tanks with
rotary steam coils or in vacuum pans. This maintains the colour of the
product (preventing darkening) as well as the flavour.
The liquid is evaporated to less than or equal to one-half its volume to
obtain a puree of specific gravity. The concentration process time
differs depending on the type of concentrate; in fact we can distinguish
three types of tomato puree with three levels of concentration (single,
double, and triple) - the difference between the three being determined
by the sugar level contained in the tomato puree.
The concentrated product is then pasteurised and packed into large
aseptic containers ranging from 200 kg to 1,000 kg. These concentrates are intermediary goods that are then used for other products
(e.g. ketchup, sauces, and other food products).
4.b) Paste
Tomato paste is produced in a similar manner of tomato puree with
the addition of salt, spices, flavourings and sometimes baking soda.
4.c) Tomato jam
Tomato pulp can be used for the preparation of tomato jam. It is not
a common product, but may be worth trying.
4.d) Green tomato chutney
Unripe tomatoes can be left to ripen or can be used to make a fruit
chutney. Prepared as a jam, the recipe can vary according to local taste
and preference.
Green tomatoes, onions, apples and brown sugar are the main
ingredients. Additional ingredients are: sultanas, raisins, cranberries,
chopped dried apricots, vinegar spiced or malt, mustard seed, fresh and
ground ginger, cinnamon or other spices.
4.e) Pasta sauces
Chopped tomatoes and passata (sieved tomatoes) are the ideal bases
for an authentic pasta sauce, to which salt, spices, vegetables, meat,
olive oil and other selected ingredients are added.
The result will be a typical Italian-style pasta sauce.
Easy and ready to use, the most wanted by Italians are Basil Sauce,
Bolognese Sauce,Vegetable Sauce, Chilli Sauce, Olive Sauce, and many
other.
4.f) Ketchup
Ketchup is a very common dressing usually made from tomatoes.
Primary ingredients in a typical modern ketchup are: tomato concentrate, corn syrup (or other sugar), vinegar, salt, herb extracts (including
celery), spice and garlic powder.
All ingredients are cooked for 30-45 minutes in steam kettles or tanks
with steam coils.
Thickness of the product is the main issue concerning quality, and it is
partly due to the pectin from tomato peel.
The ketchup is bottled, de-aerated, and sealed at 82-88°C and cooled
to prevent flavour loss and stack burning.
The total solid content should be 25-29 for Grade C, 29-33 for Grade B
and over 33 for Grade A.
4.g) Tomato leather
Tomato pulp can be mixed with spices according
to local taste and availability and used to make a
fruit leather. The pulp is heated and spread in a
thin layer, which is dried. After drying, the leather is cut and rolled into
balls or cubes, which can be re-hydrated and used in a range of soups,
stews and sauces.
5. Tomato juice
To make a tomato juice tomatoes are washed and sorted similar to
preparation for canning. Fruits are chopped for crushing prior to juice
extraction. After that, tomatoes are subjected to hot-break or cold-break.
Traditionally hot-break method produces a better quality juice with
respect to cooked tomato flavour and body: the juice is more
homogeneous with a heavier structure.
Following either the hot or cold break process, tomatoes are
conveyed to a cyclone for juice extraction. The yield is 70-80%. The
juice is de-aerated immediately to avoid the loss of vitamin C, acidified
with citric acid, salted if necessary, and finally filled in cans or bottles.
The cans are then sterilized.
Tomato juice is said to have been served first in 1917 by Edgar Berman
at the French Lick Springs Hotel in southern Indiana when he ran out
of orange juice and needed a quick substitute. Many commercial
manufacturers of tomato juice also add salt. Other ingredients are also
often added, such as onion powder, garlic powder, and other spices.
The tomato juice known to most people is always boiled and thus is
not available as a fresh product.
In Canada and Mexico, tomato juice is popular mixed with beer, the
concoction is known in Canada as “Calgary Red-Eye” and in Mexico as
“Cerveza preparada”.Tomato juice is the base for the cocktails “Bloody
Mary” and “Bloody Caesar”, and the cocktail mixer “Clamato”.
Ingredients
Fibre enrichment
The first scientific studies about the role of fibres in the human diet
date back to the early 70’s.
Fibres are that part of food which resists digestion. While plant foods
contain fibres, dairy products and animal products such as meat, fish,
eggs, etc. do not contain any fibre. Fatty foods have very little fibre,
whereas foods high in fibre are mostly low in fat.
According to their content in fibres, foods can be broadly classified as
follows:
High Fibre Foods: brans- wheat bran, oat bran, corn bran, rice bran.
Moderate Fibre: whole grains- whole wheat flour, whole wheat pasta,
oatmeal- rolled oats, steel cut oats, whole-oat flour, cornmeal, brown rice.
Low Fibre Foods: refined items- white flour (bleached/unbleached),
pasta, cream of wheat, oat flour, cornstarch, white rice.
Fibres can be divided into two categories: insoluble and soluble fibre.
Both are important for health. Foods contain different amount and
type of fibre. Some foods are better sources of one type than the other.
For example, oat bran contains about 50% soluble fibre of the total,
but wheat bran contains only 20% soluble fibre of the total fibre.
Insoluble Fibre:
Insoluble fibre is a coarse material that does not dissolve in water.
It is a roughage.
Insoluble fibre should be taken with enough water. It swells and
softens the stool and stimulates the intestinal muscles to relieve
constipation.
Soluble Fibre:
Soluble fibre is made up of sticky substances like gums and gels and
dissolves in water. It helps:
• Lower Blood Cholesterol: studies have shown that foods high in
soluble fibre can lower the blood cholesterol of people who are on a
low fat, low cholesterol diet. Soluble fibre probably increase the
passage of bile acids through the digestive tract and cholesterol is
taken out of the blood.
• Control Diabetes: increased soluble fibre with complex carbohydrates
in meals can make the hormone insulin work better resulting in
slowing down the release of food into the intestine and keeps the
blood sugar from rising rapidly. This allows patients to take less
diabetes medication.
Daily need of fibre:
Health experts recommend 20 to
30 grams of fibre daily, assuming
that we need 12 grams a day for
every 1000 calories consumed.
However, most people consume only about 10 grams.
Prebiotic effect of fibres
Fibres are not digested in the stomach or the small intestine and arrive
unchanged in the colon.
They thus serve as selective prebiotic food for the resident good
bacteria such as bifidobacteria and lactobacillli for their better
survival, viability, growth and proliferation. When these good bacteria
proliferate, they produce short-chain fatty acids (SCFAs) and lactic acid
lower intestinal pH, making the intestinal environment unsuitable for
undesirable bacteria and certain enzymes that are a common source of
several health problems. As the intestinal environment becomes
inhabitable for the bad bacteria, they can no longer survive, creating a
positive balance of good bacteria as compared to the bad bacteria, and
as a consequence, several health benefits are experienced.
Inulin
Inulin is a natural food ingredient, a
carbohydrate that has been part of
daily diet for many hundreds of years.
Since about 1985 it has been
extracted on an industrial scale from
chicory roots for use as a high quality
food ingredient.
The chicory plant, Cichorium intybus,
has a naturally high inulin content
in its root. Inulin is therefore a
compound of fructose oligosaccharide and polysaccharide chains,
usually terminating in a glucose
molecule. The fructose molecules are
linked to each other by a B-(2-1)
glycosidic bond.
Inulin is widely recognized as dietary fibre, increasingly used in processed
foods because of its unusually adaptable characteristics.
It looks like a soluble and easy to disperse yellow or light yellow
powder. Its flavour ranges from bland to subtly sweet (approx. 10%
sweetness of sugar/sucrose).
Inulin can be used to replace sugar and fats. This is particularly
advantageous because inulin contains a third to a quarter of the food
energy of sugar or other carbohydrates and a sixth to a ninth of the
food energy of fat.
Besides being a very versatile ingredient, inulin also has health benefits:
it can contribute to bone health through the stimulation of mineral
absorption from the large intestine. The fermentation of inulin in the
large intestine results in an increase in short chain fatty acids, thereby
reducing the gut pH and making Calcium more readily available to be
absorbed into the blood stream. This effect may contribute to enhancing bone strength.
Nutritionally, it is considered a form of soluble fibre and is categorized
as a prebiotic, able to inhibit the growth of potential pathogens thanks
to the increased production of acetate and
lactate. Inulin also improves bowel movement
and reduces faecal transit time as a consequence
of the increased biomass.
Several other benefits include:
an increased vitamin production
by bifidobacteria and lactobacilli;
a decreased production of potential
toxins and carcinogens due to the
reduced protein breakdown by bifidobacteria and lactobacilli; a
butyrate production as a preferred substrate for colon cells.
Inulin has a minimal impact on blood sugar. Unlike fructose it is not
insulemic and does not raise triglycerides, making it generally
considered suitable for diabetics and potentially helpful in managing
blood sugar-related illnesses.
The consumption of large quantities can lead to gas and bloating, and
products, which contain inulin, will sometimes include a warning to add
it gradually to ones diet.
Inulin has two unique characteristics that offer opportunities to
improve the rheology of food products, related in particular to the
perceived mouthfeel:
• the ability to form a particle gel with perfect fat mimetic properties.
• the interference in the hydrogen-bonding in complex food systems
with hydrocolloids. This may influence viscosity, flow behaviour,
stability and gel strength or gel structure of the final product.
Inulin affects the mouthfeel of many food products through its
particle gel structure. The typical rheological characteristics of inulin
particle gels (spreadability, mouthfeel and plasticity) show a strong
resemblance with butter or margarine.
A brand-new idea of tomato
The recipe presented in the booklet allows the production of a
functional product, which can praise a fibre content claim.
From the legislative point of view, products marketed in Europe must
refer to the Regulation (EC) 1924/2006 of 20 December 2006, which
applies to any products quoting nutritional or health facts.
According to this Regulation, it is possible to declare the following
claims:
SOURCE OF FIBRE
a claim that a food is a source of fibre, and any claim likely to have
the same meaning for the consumer, may only be made when the
product contains at least 3 g of fibre per 100 g, or at least 1,5 g
of fibre per 100 kcal.
HIGH PROTEIN
a claim that a food is high in fibre, and any claim likely to have the
same meaning for the consumer, may only be made where the
product contains at least 6 g of fibre per 100 g or at least
3 g of fibre per 100 kcal.
Many studies have demonstrated that the recommended daily intake
of fibres is 30 g/day.
On this basis, the recipe proposed in this brochure shows a 7% content
of inulin, the healthy benefits of which have been fully described above.
Ours is an absolutely innovative idea of tomato: a squeezable paté to
be spread on bread to enrich the taste of sandwiches.
Sun-dried tomatoes seasoned and finely chopped to make a
characteristically flavoured paste, rich in fibres and delicious on
toasted bread.
Tomato spread
with high fibre content
Faramix TS 103
Faramix TS 103 is an innovative stabilizing system produced by
our Reasearch and Development Laboratory in order to act as a
thickening agent in your Tomato Spread.
Faramix TS 103 prevents water loss and grants full body to your
products, besides ensuring a thick and spreadable consistency
making it suitable for squeezing.
Ingredients
Dosage (%)
Faramix TS 103
Salt
Sugar
Inulin
Potassium sorbate
Tomato double concentrate
Dextrose
Total
Nutritional values
Nutrition Facts (%)
Calories
Fats
Carbohydrates:
Sugars
Dietary Fibres
Proteins
0,80
2,00
5,00
7,00
0,20
83,00
2,0
100
Per 100 g
Per Serving (20 g)
0,34
0,07
21,1
4,22
111,48
6,54
4
22,3
1,31
0,8
Technology
1. Pour concentrated tomato sauce into the vassel
2. Premix Faramix TS 103 with all powdered ingredients and
add to the tomato sauce
3. Heat it up to boiling temperature
4. Lead to yield and fill hot
According to the law, our recipes allows you to put on the label
the following claim:
“HIGH FIBRE TOMATO SAUCE”
Total fibres content: 6,5 g/100 g
Notes
Notes
Notes
[email protected]
www.faravelli.it
Giusto Faravelli S.p.A
Via Medardo Rosso 8, 20159 Milano
Tel: +39 02 69 7171 • Fax: +39 02 68 86 902
www.faravelli.it
Faravelli GmbH
Lilienstrasse 11
D-20095 Hamburg
Phone : +49 (0)40 325785 - 0 • Fax : +49 (0)40 325785 - 22
www.faravelli.de
Faravelli s.r.o. Praha - vstupte
Kuta Centrum Zelený pruh 95/97
14000 Praha 4 - Česká republika
Tel. +420 227 027 656 • Fax +420 227 230 616
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The Center, 20 F - No. 989 Changle Road
Shanghai 200031
Tel. + 86 21 511 7546 3 • Fax + 86 21 511 7546 4
www.faravelli.com.cn