Ketchup

Ketchup - red sauce which is made of tomato paste and various spices. In many countries the worlds it is universal sauce, and use it with the most various food – macaroni, hamburgers, meat, pizza, etc.

Ketchup history

At the end of the 17th century the English vessels coming into the Chinese Canton port waiting for loading of goods visited local taverns. Among others dishes served spicy fish sauce to them кетсап. Trained him from anchovies and a brine, the crushed beans, mushrooms and nuts. Seamen, returning home, vainly tried to find a similar delicacy in the English institutions. Nevertheless, when there is a demand, the offer will always be therefore the English cooks began to cook the sauce similar on tastes on кетсап. Trained him from anchovies, haricot, mushrooms and walnuts mixed with wine and garlic. Later instead of anchovies began to add tomatoes to sauce.

For the first time the recipe of tomato ketchup was published in 1801 in the recipe-book of Sandie Edison. Later, in 1812 James Miz published one more recipe of tomato sauce, and in 1824 the third recipe was printed in the recipe-book of the cousin of the third U.S. President, Mary Randolph. An industrial way John Yarkes in 1837 began to release ketchup.

In the USA in the 19th century ketchup on the basis of tomato paste had incredible success. Moisture from tomato puree was evaporated in the vacuum way without heating that the long time allowed dense tomato paste to be stored at the room temperature. Since the beginning of the 20th century by production of ketchup began to use preservative benzoate that allowed to reduce the price significantly of production and to increase storage period. In 1900 in America this popular sauce was produced more than in 100 companies.

In addition to an industrial product, it is rather easy to make ketchup in house conditions, using ripe fruits of tomatoes and various spices (nutmeg, a mustard seed, cinnamon, allspice, a carnation, ginger, etc.).

For today in many classical snackbars thanks to low caloric content ketchup is very popular. Also at the majority of families this product is indispensable attribute on a table, on an equal basis with mustard.

Types of ketchup

In cookery there are several types of ketchup:

• Tomato;
• Shashlik;
• Juicy;
• Acute (Chile);
• For dishes of the ethnic cuisine.

All these types can be referred to one of four categories which depend on technology and a way of production. So, ketchups of category "Extra" are considered as the most qualitative and are made only from fresh grades of tomatoes or tomato paste using natural additives. After it ketchup of the highest, the first and second categories by which production the small share of thickeners, stabilizers and dyes is allowed follows.

Structure and caloric content of ketchup

Today the structure of ketchup already for anybody is not a secret – tomatoes in a combination to spices and vinegar – here that has to appear on packaging of qualitative tomato sauce. Also addition of sugar, salt, garlic and other natural products which cannot do much harm to health in any way is allowed.

Approximately for 70% ketchup consists of water, and for 25% - of carbohydrates. There is at it an insignificant amount of fats and proteins, PP, K vitamins, E, B9, C, B6, B1, B2, B5, A, beta carotene; mineral substances: fluorine, selenium, manganese, copper, zinc, potassium, calcium, magnesium, sodium.

Caloric content of ketchup is low and makes about 100 kcal on 100 g of a product.

Advantage and harm of ketchup

Though seldom who speaks about advantage of ketchup, some scientists consider it very useful product at some diseases. The advantage of ketchup consists in prevention of some forms of cancer and decrease in risk of cardiovascular diseases. It is caused by the high content of lycopene (which contains in red vegetables, including, and in tomatoes).

Besides, it is considered that ketchup is useful to composure of the person thanks to presence at it of "happiness hormone" - serotonin (also thanks to tomatoes).

Harm of ketchup, consists first of all, in its excessive use, and also in acquisition of a low-quality product. So, for example, harm of ketchup can come to light in such unpleasant effects as development of allergic reactions, an exacerbation of diseases of digestive tract, and also a pancreas inflammation.