Ketchup substitute and process for making the same

Claim 1

A process for the preparation of an edible food product having substantially the characteristics of tomato ketchup and free from any objectionable flavor consisting essentially of: (a) preparing a starch slurry by mixing starch in water in about the proportions of 10 ounces of starch to about 3 pounds of water; (b) preparing a pre-batch of carrots by first peeling, chopping and dicing 10 to 50 pounds of raw carrots and then boiling said carrots in water; (c) combining the boiled carrots thus obtained with 2 - 5% by weight salt, 8 - 18% by weight seasoning agents, 5 - 25% by weight vinegar, 10 - 30% by weight sweeteners, 0.1 - 0.5% by weight artificial colorings, 5 - 25% by weight tomato paste and sufficient water to bring to a volume of 10 gallons; (d) agitating the mixture thus obtained; (e) heating said mixture to about 160° F; (f) pulping said mixture by hammer mill followed by a finisher so as to adjust the particle size of the carrots to within the range of from about 5 to about 400 microns, 90 percent of the carrot solids having a particle size between about 10 and 130 microns; (g) adding said starch slurry to said mixture in about the proportions of 3 pounds starch slurry to about 10 gallons of said mixture with agitation; (h) adjusting the temperature of said mixture to about 180° - 210° F; and (i) deaerating said mixture, whereby said edible product is produced.