Scope Concentrates
This standard applies to the tomato concentrate which happens to be the main ingredient for processing tomato paste. The standard is offered for direct consumption, including for catering purposes or for repacking if required. This standard also applies to
the product when indicated as being intended for further processing. The standard does not include products that contain seeds and skin such as “pizza toppings” and other “home-style” products as well as products commonly known as tomato sauce, dill sauce, and ketchup or similar products which are highly seasoned products of varying concentrations containing characterizing ingredients such as pepper, onions, vinegar etc in quality that maternally alter the flavor, aroma and taste of the tomato component (CODEX STAN 57-1981).Product definition
Processed tomato concentrate is the product;
- Prepared by concentrating the juice or pulp obtained from substantially sound, mature red tomatoes strained or otherwise prepared to exclude the majority of skins, seeds and other coarse or hard substances in the finished product and;
- Preserved by physical means. The tomato concentration shall be 7% or more or natural total soluble solids, but not dehydrated to a dry powder or flake form.
Product Designation
Tomato concentrate may be considered “tomato Puree” or “Tomato Paste” when the concentrate meets these requirements:
Tomato Puree: tomato concentrate that contains no less than 7% but less than 24% of natural total soluble solids.
Tomato Paste: tomato concentrate that contains at least 24% of natural total soluble solids.
ESSENTIAL COMPOSITION AND QUALITY FACTORS
Composition
Basic Ingredients: processed tomato concentrate other permitted ingredients
a) Salt (sodium Chloride) in accordance with the standard for Food Grade Salt (CODEX STAN 150-1985).
b) Spices and aromatic herbs (such as basil leaf etc) and their natural extracts.
c) Lemon juice (single strength or concentrated) used as an acidulant
d) Water
Quality Criteria
Processed tomato concentrates shall be prepared in accordance with good manufacturing practices (GMP). From such materials and under such practices that the product is substantially free of extraneous plant materials, this including other objectionable material and shall be practically free of mineral impurities.
Consistent with its intended use, these conditions are fulfilled when:
a) The product is practically free of objectionable tomato peel.
b) The product is practically free of seeds or particles of seeds.
c) The presence of any extraneous plant material other than seed and peel and other than those used as seasoning cannot be detected by the naked eye and can only be seen under microscope and;
d) The product is practically free of dark species or scale-like particles.
CHOOSING THE RIGHT TOMATOES FOR TOMATO PASTE
There is one thing to bear in mind, while any tomato can be used to make paste, the kind of tomato picked will make a difference in the final yield.
HOMEMADE VERSUS STORE-BOUGHT TOMATO PASTE
Most of us know tomato paste as pantry staple, bought in either small tins or cans or (more expensively) in imported tubes for easier dispensing. The grocery versions are rarely anything special. Just containers of dense, smooth tomato concentrate.
When you make it yourself, you get to choose the tomatoes you use, and thus the flavor of the finished concentrate. Slow-cooking also gives the paste a hearty, rich flavor unlike the store-bought counterfeit.
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