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=== Later innovations === |
=== Later innovations === |
||
In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green, purple, pink, orange, [[Teal (color)|teal]], and blue.<ref>{{cite news |url=http://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm |author=Associated Press |title=Heinz unveils new blue ketchup |date=April 7, 2003}}</ref> These products were made by adding [[food coloring]] to the traditional ketchup. {{As of|2006|alt=As of January 2006}} these products have been discontinued.<ref>[http://www.heinz.com/Consumer_faq.aspx Heinz - Consumer FAQs]</ref> |
In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green, purple, pink, orange, [[Teal (color)|teal]], and blue.<ref>{{cite news |url=http://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm |author=Associated Press |title=Heinz unveils new blue ketchup |date=April 7, 2003}}</ref> These products were made by adding [[food coloring]] to the traditional ketchup. {{As of|2006|alt=As of January 2006}} these products have been discontinued.<ref>[http://www.heinz.com/Consumer_faq.aspx Heinz - Consumer FAQs]</ref>this is a nice product made of tomatoes and henning likes it but do not eat it because henning will come after you and eat you with tomatoes |
||
== Nutrition == |
== Nutrition == |
Ketchup (also spelled catsup or catchup), also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tommy K, or dead horse, [1] is a condiment, usually made from tomatoes. The ingredients in a typical modern ketchup are tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder [2]. Allspice, cloves, cinnamon, onion, and other vegetables may be included.
Ketchup started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Some popular early main ingredients included blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, celery and grape. Mushroom ketchup is still available in some countries, such as the UK, and banana ketchup is popular in the Philippines.
Ketchup is often used with french fries (chips), hot dogs, hamburgers, sandwiches and grilled or fried meat. Ketchup is also used as a base for various sauces.
Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book. [3] James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).
As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!"
The Webster's Dictionary of 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Written also ketchup]."
Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley, the "father" of the Food and Drug Administration in the U.S., challenged the safety of benzoate. In response, entrepreneurs, particularly Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.
Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They were less vinegary than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith [4]) believe were key to the establishment of tomato ketchup as the dominant American condiment.
Until Heinz, most commercial ketchups appealed to two of the basic tastes: bitterness and saltiness. But the switch to ripe tomatoes and more tomato solids added a stronger umami taste, and the major increase in the concentration of vinegar added sourness and pungency to the range of sensations experienced during its consumption.
In the past, ketchup was produced from fresh tomatoes after harvesting. Vacuum evaporation made it possible to turn tomatoes into a very thick tomato paste that is easy to store at room temperature. This enables a factory to produce ketchup throughout the year.
In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green, purple, pink, orange, teal, and blue. [5] These products were made by adding food coloring to the traditional ketchup. As of January 2006 [update] these products have been discontinued. [6]this is a nice product made of tomatoes and henning likes it but do not eat it because henning will come after you and eat you with tomatoes
The following table compares the nutritional value of ketchup with raw ripe tomatoes and salsa, based on information from the USDA Food Nutrient Database. [7]
Nutrient (per 100 g) |
Ketchup | Low
sodium Ketchup |
Tomatoes, year-round |
USDA commodity salsa |
La Victoria Salsa Brava, Hot |
---|---|---|---|---|---|
Energy | 100
kcal 419 kJ |
104 kcal 435 kJ |
18 kcal 75 kJ |
36 kcal 150 kJ |
40 kcal 170 kJ |
Water | 68.33 g | 66.58 g | 94.50 g | 89.70 g | 88.67 g |
Protein | 1.74 g | 1.52 g | 0.88 g | 1.50 g | 1.36 g |
Fats | 0.49 g | 0.36 g | 0.20 g | 0.20 g | 1.11 g |
Carbohydrates | 25.78 g | 27.28g | 3.92 g | 7.00 g | 6.16 g |
Sodium | 1110 mg | 20 mg | 5 mg | 430 mg | 648 mg |
Vitamin C | 15.1 mg | 15.1 mg | 12.7 mg | 4 mg | 7.2 mg |
Lycopene | 17.0 mg | 19.0 mg | 2.6 mg | n/a | n/a |
Ketchup has health benefits which are offset by the salt and sugar content. Ketchup is a source of lycopene, an antioxidant which may help prevent some forms of cancer. This is particularly true of the organic brands of ketchup. Organic brands have three times as much lycopene. [8] Ketchup, much like marinara sauce and other cooked tomato foods, yields higher levels of lycopene per serving because cooking makes lycopene in tomatoes more bio-available.
Tomato ketchup is a pseudoplastic, or "shear thinning," substance which can make it difficult to pour from a glass bottle. Often, the neck of the bottle will appear to be blocked. A common method to getting ketchup out of the bottle involves inverting the bottle and shaking it or hitting the bottom with the heel of the hand, which causes the ketchup to flow rapidly. A technique known widely among caterers involves inverting the bottle and forcefully tapping its upper neck with two fingers (index and middle finger together). Specifically, with the Heinz Ketchup product, one taps the 57 circle on the neck. This helps the ketchup flow by applying correct shearing force. [9] These techniques work because of how pseudoplastic fluids behave: their viscosity (resistance to flow) decreases with increasing shear rate. The faster the ketchup is sheared (by shaking or tapping the bottle), the more fluid it becomes. After the shear is removed the ketchup thickens to its original viscosity.
The etymology of the word ketchup is uncertain, with multiple competing theories. [10]
One is that the word derives from one of two words from the Fujian region of coastal southern China: "kôe-chiap" (in the Xiamen accent) or "kê-chiap" (in the Zhangzhou accent). Both of these words come from the Amoy dialect of China, where it meant the brine of pickled fish or shellfish. [11] The Chinese characters representing the word kôe-chiap are disputed, with two primary theories as to the word's original Chinese orthography.
The first theory [12] states that the word "ketchup" derives from a Chinese word composed of two characters ( 茄汁), which means "eggplant sauce". The first character ( 茄), meaning " eggplant," is also the root for the word "tomato" ( 番茄 in Mandarin and Cantonese or 紅 毛 茄 in Taiwanese), though at the time tomatoes were unknown in China. The second character ( 汁) means "juice" or "sauce." Pronunciations of this word vary by region, but their similarities to the English "ketchup" can be noticed.
茄汁 | |||
---|---|---|---|
Language | Pronunciation ( IPA) | Other transcriptions | |
Cantonese | khe tsɐp | Jyutping | ke2 zap1 |
Taiwanese | gjo ʑiap | POJ | kiô-chiap |
The second theory states[ citation needed] that "ketchup" derives from an Amoy word of two characters ( 鮭汁) meaning "fish sauce". The first character literally means " salmon" but can mean just "fish" in general. The second character is the same as in the above-mentioned theory.
鮭汁 | |||
---|---|---|---|
Language | Pronunciation ( IPA) | Other transcriptions | |
Cantonese | kwɐi tsɐp | Jyutping | gwai1 zap1 |
Taiwanese | kue ʑiap | POJ | kôe chiap |
Ketchup may have [12] [13] entered the English language from the Malay word kicap (pron. "kichap", also spelled kecap, ketjap), originally meaning "fish sauce", [12] which itself may be [12] a loan from Chinese terms above.
American anthropologist E.N. Anderson claimed that ketchup is a cognate of the French escaveche, meaning "food in sauce". [10] The word also exists in Spanish and Portuguese forms as escabeche, "a sauce for pickling", which culinary historian Karen Hess traced back to Arabic iskebey, or "pickling with vinegar". [10] The term was anglicized to caveach, a word first attested in the late 17th century, at the same time as ketchup. [10]
The word entered the English language in England during the late seventeenth century, appearing in print as catchup (1690) and later as ketchup (1711). The following is a list of early quotations collected by the Oxford English Dictionary.
The spelling catsup seems to have appeared first from the pen of Jonathan Swift, in 1730.
Henning890 (
talk |
contribs) |
Henning890 (
talk |
contribs) |
||
Line 41: | Line 41: | ||
=== Later innovations === |
=== Later innovations === |
||
In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green, purple, pink, orange, [[Teal (color)|teal]], and blue.<ref>{{cite news |url=http://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm |author=Associated Press |title=Heinz unveils new blue ketchup |date=April 7, 2003}}</ref> These products were made by adding [[food coloring]] to the traditional ketchup. {{As of|2006|alt=As of January 2006}} these products have been discontinued.<ref>[http://www.heinz.com/Consumer_faq.aspx Heinz - Consumer FAQs]</ref> |
In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green, purple, pink, orange, [[Teal (color)|teal]], and blue.<ref>{{cite news |url=http://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm |author=Associated Press |title=Heinz unveils new blue ketchup |date=April 7, 2003}}</ref> These products were made by adding [[food coloring]] to the traditional ketchup. {{As of|2006|alt=As of January 2006}} these products have been discontinued.<ref>[http://www.heinz.com/Consumer_faq.aspx Heinz - Consumer FAQs]</ref>this is a nice product made of tomatoes and henning likes it but do not eat it because henning will come after you and eat you with tomatoes |
||
== Nutrition == |
== Nutrition == |
Ketchup (also spelled catsup or catchup), also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tommy K, or dead horse, [1] is a condiment, usually made from tomatoes. The ingredients in a typical modern ketchup are tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder [2]. Allspice, cloves, cinnamon, onion, and other vegetables may be included.
Ketchup started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Some popular early main ingredients included blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, celery and grape. Mushroom ketchup is still available in some countries, such as the UK, and banana ketchup is popular in the Philippines.
Ketchup is often used with french fries (chips), hot dogs, hamburgers, sandwiches and grilled or fried meat. Ketchup is also used as a base for various sauces.
Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book. [3] James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).
As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!"
The Webster's Dictionary of 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Written also ketchup]."
Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley, the "father" of the Food and Drug Administration in the U.S., challenged the safety of benzoate. In response, entrepreneurs, particularly Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.
Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They were less vinegary than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith [4]) believe were key to the establishment of tomato ketchup as the dominant American condiment.
Until Heinz, most commercial ketchups appealed to two of the basic tastes: bitterness and saltiness. But the switch to ripe tomatoes and more tomato solids added a stronger umami taste, and the major increase in the concentration of vinegar added sourness and pungency to the range of sensations experienced during its consumption.
In the past, ketchup was produced from fresh tomatoes after harvesting. Vacuum evaporation made it possible to turn tomatoes into a very thick tomato paste that is easy to store at room temperature. This enables a factory to produce ketchup throughout the year.
In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green, purple, pink, orange, teal, and blue. [5] These products were made by adding food coloring to the traditional ketchup. As of January 2006 [update] these products have been discontinued. [6]this is a nice product made of tomatoes and henning likes it but do not eat it because henning will come after you and eat you with tomatoes
The following table compares the nutritional value of ketchup with raw ripe tomatoes and salsa, based on information from the USDA Food Nutrient Database. [7]
Nutrient (per 100 g) |
Ketchup | Low
sodium Ketchup |
Tomatoes, year-round |
USDA commodity salsa |
La Victoria Salsa Brava, Hot |
---|---|---|---|---|---|
Energy | 100
kcal 419 kJ |
104 kcal 435 kJ |
18 kcal 75 kJ |
36 kcal 150 kJ |
40 kcal 170 kJ |
Water | 68.33 g | 66.58 g | 94.50 g | 89.70 g | 88.67 g |
Protein | 1.74 g | 1.52 g | 0.88 g | 1.50 g | 1.36 g |
Fats | 0.49 g | 0.36 g | 0.20 g | 0.20 g | 1.11 g |
Carbohydrates | 25.78 g | 27.28g | 3.92 g | 7.00 g | 6.16 g |
Sodium | 1110 mg | 20 mg | 5 mg | 430 mg | 648 mg |
Vitamin C | 15.1 mg | 15.1 mg | 12.7 mg | 4 mg | 7.2 mg |
Lycopene | 17.0 mg | 19.0 mg | 2.6 mg | n/a | n/a |
Ketchup has health benefits which are offset by the salt and sugar content. Ketchup is a source of lycopene, an antioxidant which may help prevent some forms of cancer. This is particularly true of the organic brands of ketchup. Organic brands have three times as much lycopene. [8] Ketchup, much like marinara sauce and other cooked tomato foods, yields higher levels of lycopene per serving because cooking makes lycopene in tomatoes more bio-available.
Tomato ketchup is a pseudoplastic, or "shear thinning," substance which can make it difficult to pour from a glass bottle. Often, the neck of the bottle will appear to be blocked. A common method to getting ketchup out of the bottle involves inverting the bottle and shaking it or hitting the bottom with the heel of the hand, which causes the ketchup to flow rapidly. A technique known widely among caterers involves inverting the bottle and forcefully tapping its upper neck with two fingers (index and middle finger together). Specifically, with the Heinz Ketchup product, one taps the 57 circle on the neck. This helps the ketchup flow by applying correct shearing force. [9] These techniques work because of how pseudoplastic fluids behave: their viscosity (resistance to flow) decreases with increasing shear rate. The faster the ketchup is sheared (by shaking or tapping the bottle), the more fluid it becomes. After the shear is removed the ketchup thickens to its original viscosity.
The etymology of the word ketchup is uncertain, with multiple competing theories. [10]
One is that the word derives from one of two words from the Fujian region of coastal southern China: "kôe-chiap" (in the Xiamen accent) or "kê-chiap" (in the Zhangzhou accent). Both of these words come from the Amoy dialect of China, where it meant the brine of pickled fish or shellfish. [11] The Chinese characters representing the word kôe-chiap are disputed, with two primary theories as to the word's original Chinese orthography.
The first theory [12] states that the word "ketchup" derives from a Chinese word composed of two characters ( 茄汁), which means "eggplant sauce". The first character ( 茄), meaning " eggplant," is also the root for the word "tomato" ( 番茄 in Mandarin and Cantonese or 紅 毛 茄 in Taiwanese), though at the time tomatoes were unknown in China. The second character ( 汁) means "juice" or "sauce." Pronunciations of this word vary by region, but their similarities to the English "ketchup" can be noticed.
茄汁 | |||
---|---|---|---|
Language | Pronunciation ( IPA) | Other transcriptions | |
Cantonese | khe tsɐp | Jyutping | ke2 zap1 |
Taiwanese | gjo ʑiap | POJ | kiô-chiap |
The second theory states[ citation needed] that "ketchup" derives from an Amoy word of two characters ( 鮭汁) meaning "fish sauce". The first character literally means " salmon" but can mean just "fish" in general. The second character is the same as in the above-mentioned theory.
鮭汁 | |||
---|---|---|---|
Language | Pronunciation ( IPA) | Other transcriptions | |
Cantonese | kwɐi tsɐp | Jyutping | gwai1 zap1 |
Taiwanese | kue ʑiap | POJ | kôe chiap |
Ketchup may have [12] [13] entered the English language from the Malay word kicap (pron. "kichap", also spelled kecap, ketjap), originally meaning "fish sauce", [12] which itself may be [12] a loan from Chinese terms above.
American anthropologist E.N. Anderson claimed that ketchup is a cognate of the French escaveche, meaning "food in sauce". [10] The word also exists in Spanish and Portuguese forms as escabeche, "a sauce for pickling", which culinary historian Karen Hess traced back to Arabic iskebey, or "pickling with vinegar". [10] The term was anglicized to caveach, a word first attested in the late 17th century, at the same time as ketchup. [10]
The word entered the English language in England during the late seventeenth century, appearing in print as catchup (1690) and later as ketchup (1711). The following is a list of early quotations collected by the Oxford English Dictionary.
The spelling catsup seems to have appeared first from the pen of Jonathan Swift, in 1730.