Ketchup substitute and process for making the same

A ketchup substitute prepared by mixing a starch slurry with a cooked seasoned carrot batch, and subsequently heating, pulping and deaerating the mixture.

BACKGROUND OF THE INVENTION 
The present invention relates to the field of edible food products and, 
more specifically, pertains to a condiment product useful as a substitute 
for ketchup. 
Ketchup is a well known and widely used condiment which is comprised of a 
basic tomato paste of a thick, yet flowable, consistency wherein various 
spices and seasoning agents are incorporated to provide the desired 
flavor. While tomato paste comprises a major portion of the product, both 
on a weight and volume basis, its contribution to the taste thereof is 
limited to the tomato flavor that it provides. The spices and seasonings 
which are added to the tomato paste in preparing ketchup are the primary 
contributors to the distinctive flavor associated with the condiment and 
provide it with its unique identity as ketchup. 
However, tomato paste is the most critical ingredient of ketchup and, in 
fact, its presence is required in order to label the product as such. The 
most significant function of the tomato paste is to provide the basic 
consistency and degree of flowability which is generally associated with 
ketchup. In fact, the degree of the flow associated with ketchup is 
considered by those in the art to be very important in the eye of the 
consumer and, accordingly, it is a critical factor requiring control in 
the manufacturing process therefor. 
Various attempts have been made in the prior art to simulate a ketchup 
product by providing a substitute for a portion of the tomato paste, 
either partially or in toto. U.S. Pat. No. 3,788,862 (Hoover et al.) 
provides a partially simulated product, wherein various forms of filler, 
such as starch, corn meal, soy product or animal protein, have been 
substituted for a large portion of the tomato solids. In U.S. Pat. No. 
3,630,757 (Meid) a simulated tomato product is provided containing 
substantially no tomato solids, but having substituted therefor a bodying 
agent, preferably mustard seed hulls, together with a gum or starch 
material. However, none of the products known in the prior art provide the 
novel and unique advantages of the ketchup substitute of the present 
invention. 
SUMMARY OF THE INVENTION 
In accordance with the present invention, it has been discovered that a 
unique condiment, useful as a ketchup substitute, can be prepared by 
substituting finely divided carrots, ranging in size from 5 - 400 microns 
for up to 75% by weight of the tomato solids in ketchup. A process for 
preparing the novel ketchup substitute of the present invention is 
provided and comprises substituting diced, cooked carrots for a 
substantial portion of the tomato paste normally required in preparing 
pure tomato ketchup and then pulping the ketchup substitute product so 
that the partical size of the carrot is between 5 - 400 microns. 
Accordingly, it is the primary object of this invention to provide an 
edible food product which may be used as a ketchup substitute and which, 
both in taste and appearance, is nearly identical to ketchup, but which 
contains a substitute for a major portion of the tomato paste which 
ketchup would otherwise contain. 
It is further an object of this invention to provide a ketchup-like product 
for use as a condiment which is virtually indistinguishable, both in 
appearance and taste, from "pure" tomato ketchup. 
It is a further object of the present invention to provide a novel and 
useful process for preparing the products of the foregoing objects. 
It is yet a further object of the present invention to provide a ketchup 
substitute which, while being virtually indistinguishable from pure tomato 
ketchup in its use as a condiment, substitutes finely divided carrots for 
a substantial portion of the tomato paste and thus not only provides a 
suitable substitute for tomato paste, but which further contributes useful 
vitamins, minerals and other nutritious ingredients to said product.

DESCRIPTION OF THE PREFERRED EMBODIMENT 
In accordance with the preferred embodiment of the present invention, an 
edible food product is provided which is virtually indistinguishable from 
tomato ketchup, not only in taste, but also in the other physical 
attributes commonly associated therewith, including but not limited to 
body, consistency, color, and most significantly, the degree of flow. 
Accordingly, a process for preparation of the same is also set forth in 
detail. 
A preferred ketchup substitute in accordance with the present invention 
would contain, on a weight basis, 5 - 25% tomato paste, 10 - 50% finely 
divided carrots ranging in particle size between 5 - 400 microns, 90% of 
said carrots having a particle size between 10 - 130 microns, 5 - 25% 
water, 10 - 30% sweeteners, 2 - 5% salt, 8 - 18% seasoning agents, 1/2 - 
2% thickeners, 0.01 to 0.5% artificial colorings, and 10 - 25% vinegar. 
A typical process for preparation of the ketchup substitute of the present 
invention begins with preliminary preparation of a starch slurry and 
cooking and subdividing carrots. Thereafter, carrots, salt, seasoning 
agents, vinegar, sweetners, artificial colorings, and tomato paste with 
sufficient water are mixed and brought to 160.degree. F. 
The mixture is then pulped by conventional means so as to adjust the 
particle size of the carrots to the necessary fine texture. It should be 
noted that the manner in which the mixture is pulped is immaterial 
provided it is effective to produce the required fine carrot pulp. 
Starch is then added to the mixture with agitation, after which the 
temperature of the same is adjusted to about 200.degree. - 210.degree. F. 
Finally, the mixture is deaerated by conventional means and may be filled 
into suitable containers for marketing. 
As will be readily apparent to one skilled in the art, the various 
seasoning agents which contribute significantly to the unique flavor of 
the ketchup substitute product of the present invention may be varied 
greatly, both in the selection of specific types to be used and in the 
amounts thereof, as may be required to produce the desired flavor. 
Accordingly, it is fully within the purview of the present invention that 
various modifications and substitution of ingredients and exact 
proportions thereof can be made by those skilled in the art, all within 
the purview of the invention and the scope of the appended claims. 
The following example is provided to set forth in detail the preferred 
ketchup substitute product of the present invention and the process by 
which the same is prepared. 
EXAMPLE 1 
In accordance with the present invention, a preferred ketchup substitute 
product was prepared in the following manner: 
First, the various pre-batch operations were conducted. A starch slurry was 
prepared by mixing 10 ozs. of starch in 3 lbs. of water. A pre-batch of 
carrots was prepared by boiling 25 lbs. of peeled, chopped or diced 
carrots for 20 minutes. Then the following ingredients were mixed in a 
kettle with agitation: 18 lbs. of tomato paste, 12 lbs. of vinegar, 16 
lbs. of sugar, 5 lbs. of corn syrup, 3 lbs. of salt, 10 ozs. of onion 
powder, 1 oz. of garlic powder, the pre-batch cooked carrots, and 3 gm. of 
Red #40. The mixture was gauged to 10 gal. and was heated to 160.degree. 
F. 
The mixture was then milled by a hammer mill, such as a Fitzpatrick, Rietz 
pulverizer equipped with a screen of 0.033 in. openings and a back-up 
screen of 1/4 in. openings, followed by a finisher equipped with a 0.032 
in. screen. Ninety percent of the milled carrot solids have a particle 
size between 10 and 130 microns. The starch slurry was then added with 
agitation, and the temperature of the mixture then adjusted to 205.degree. 
F. Finally, the mixture was deaerated and filled into a suitable 
container. The product thus produced has substantially the characteristics 
of tomato ketchup including the following: 
(1) Typical ketchup taste free from scorching or any objectionable flavor. 
(2) A consistency measured by a Bostwick consistometer that is no more than 
9 centimeters in 30 seconds at 77.degree. F. 
(3) a color grade equal or better than Grade B color recommended by the 
U.S. Department of Agriculture for grading tomato ketchup color.