BE894996A - culinary tomato roll mfr. - by gelling tomato flesh or puree - Google Patents
culinary tomato roll mfr. - by gelling tomato flesh or puree Download PDFInfo
- Publication number
- BE894996A BE894996A BE1/10640A BE1010640A BE894996A BE 894996 A BE894996 A BE 894996A BE 1/10640 A BE1/10640 A BE 1/10640A BE 1010640 A BE1010640 A BE 1010640A BE 894996 A BE894996 A BE 894996A
- Authority
- BE
- Belgium
- Prior art keywords
- tomato
- emi
- roll
- gelling
- puree
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Prodn. of a tomato roll which can be sliced and used as an ingredient or dressing in the prepn. of meals is carried out by adding a gelling agent, colouring and flavouring materials and opt. preservatives and other components to peeled tomatoes or tomato puree, and gelling the mixt. at 50-100 deg.C in the form of a roll which can be sliced after cooling. Gelling is pref. effected at 75-85 deg.C. Specified optional components are spices, herbs and egg.
Description
<EMI ID=1.1>
en de aldus vervaardigde tomatenrol.
<EMI ID=2.1>
sing bij het bereiden van maaltijden of maaltijdcomponenten kan worden toegepast.
<EMI ID=3.1>
maaltijdcomponenten is een aantal nadelen verbonden.
<EMI ID=4.1>
grote verliezen omdat slechts een beperkt deel hiervan kan worden .10 gebruikt. Voorts is het gewenst dat de schil of het vel van de to- <EMI ID=5.1>
<EMI ID=6.1>
in heet water of door gebruik te maken van open vuur. Zowel het verwijderen van de schil of het vel is, wanneer dit voor de be-
<EMI ID=7.1>
in restaurants of bij traiteurs, zeer arbeidsintensief en werkt <EMI ID=8.1>
<EMI ID=9.1>
bederft. Rijpe vruchten zijn niet altijd voorhanden. Zowel de overrijpe vrucht als de niet volledig rijpe vrucht verschillen
5 van smaak zodat bij het verwerken van dergelijke vruchten de uit-
<EMI ID=10.1>
nenten ongunstig wordt beinvloed en aldus van een constante en Roede smaakkwaliteit niet kan worden gesproken hetgeen eveneens als een nadeel is te beschouwen.
10 De uitvinding heeft' ten doel een werkwijze te verschaffen voor
het vervaardigen van een tomatenrol welke meer toepassingsmogelijkheden biedt dan de tomaatvrucht op zich, waarbij voornoemde
<EMI ID=11.1>
zullen worden omschreven.
15 Bij de werkwijze volgens de uitvinding worden tomaatvruchten zonder schil en/of tomatenpuree, waarbij de van nature hierin aanwezige pectine wordt aangevuld met andere natuurlijke �elvormende middelen, onder vooraf toevoeging van smaak- en kleurstoffen, zonodig conserveermiddelen en andere componenten, samengesteld tot
<EMI ID=12.1>
in een vorm waarbij een rol ontstaat welke na afkoeling deelbaar en snijdbaar is. Als andere componenten kunnen diverse kruiderij-
<EMI ID=13.1>
Daarbij kan rekening worden �ehouden met de wensen van de gebruiker.
25 De wijze van bewaring en transport is bepalend voor de toevoeging
van conserveermiddelen. Indien de tomatenrol alleen als gekoeld produkt zal worden geleverd kan bij de vervaardiging hiervan worden volstaan met een beperkte toevoeging van conserveermiddelen terwijl als diepgevroren produkt geen conserveermiddelen worden ge-
30 bruikt.
<EMI ID=14.1>
deel is dat de tomatenrol zowel in gekoelde als in diepgevroren
5 toestand bij de gebruiker kan worden afgeleverd en als zodanig kan worden bewaard. Als derde voordeel kan worden aangemerkt dat de uitvoering van de tomatenrol waarvan de lengte en diameter binnen wijde grenzen kan worden vastgelegd, de gebruiker is staat stelt
<EMI ID=15.1>
10 te parneren project bi:jvoorbeeld een koude schotel.
<EMI ID = 1.1>
and the tomato roll thus produced.
<EMI ID = 2.1>
can be used in the preparation of meals or meal components.
<EMI ID = 3.1>
meal components have a number of drawbacks.
<EMI ID = 4.1>
large losses because only a limited part of them can be used .10. Furthermore, it is desirable that the shell or sheet of the to- <EMI ID = 5.1>
<EMI ID = 6.1>
in hot water or by using an open flame. Both the removal of the skin or the skin is, if this is necessary for the
<EMI ID = 7.1>
in restaurants or caterers, very labor intensive and works <EMI ID = 8.1>
<EMI ID = 9.1>
spoils. Ripe fruits are not always available. Both the overripe fruit and the not fully ripe fruit differ
5 of taste so that when processing such fruits the
<EMI ID = 10.1>
nents is adversely affected and thus it is not possible to speak of a constant and good taste quality, which can also be regarded as a drawback.
The object of the invention is to provide a method for
the manufacture of a tomato roll which offers more applications than the tomato fruit per se, the aforementioned
<EMI ID = 11.1>
will be described.
In the method of the invention, peeled tomato fruits and / or tomato paste, the pectin naturally present therein being supplemented with other natural forming agents, with the prior addition of flavors and dyes, preservatives and other components as necessary, composed to
<EMI ID = 12.1>
in a form in which a roll is formed which can be divided and cut after cooling. As other components, various seasonings
<EMI ID = 13.1>
In doing so, the wishes of the user can be taken into account.
25 The manner of storage and transport determines the addition
of preservatives. If the tomato roll is only to be supplied as a refrigerated product, a limited addition of preservatives will suffice in its manufacture, while preservatives will not be used as a frozen product.
30 uses.
<EMI ID = 14.1>
part is that the tomato roll in both chilled and frozen
5 can be delivered to the user and stored as such. A third advantage can be noted that the implementation of the tomato roll, the length and diameter of which can be determined within wide limits, allows the user
<EMI ID = 15.1>
10 project to be parried, for example a cold dish.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE1/10640A BE894996A (en) | 1982-11-12 | 1982-11-12 | culinary tomato roll mfr. - by gelling tomato flesh or puree |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE1/10640A BE894996A (en) | 1982-11-12 | 1982-11-12 | culinary tomato roll mfr. - by gelling tomato flesh or puree |
| BE894996 | 1982-11-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE894996A true BE894996A (en) | 1983-03-01 |
Family
ID=25660136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE1/10640A BE894996A (en) | 1982-11-12 | 1982-11-12 | culinary tomato roll mfr. - by gelling tomato flesh or puree |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE894996A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0121746A3 (en) * | 1983-03-12 | 1986-12-30 | FFF Franchi's Fast Food GmbH Produktions- und Vertriebs-KG | Process for the preparation of a cuttable food from tomatoes |
-
1982
- 1982-11-12 BE BE1/10640A patent/BE894996A/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0121746A3 (en) * | 1983-03-12 | 1986-12-30 | FFF Franchi's Fast Food GmbH Produktions- und Vertriebs-KG | Process for the preparation of a cuttable food from tomatoes |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RE | Patent lapsed |
Owner name: POSTHUMUS THEODORUS M. HOTHUIS FRANS J.R. Effective date: 19851130 Owner name: ROLING FRANS J. Effective date: 19851130 |