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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 www.faravelli.cz Faravelli Shanghai 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