CA1228499A - Process for preparing tomato products of increased consistency - Google Patents
Process for preparing tomato products of increased consistencyInfo
- Publication number
- CA1228499A CA1228499A CA000475615A CA475615A CA1228499A CA 1228499 A CA1228499 A CA 1228499A CA 000475615 A CA000475615 A CA 000475615A CA 475615 A CA475615 A CA 475615A CA 1228499 A CA1228499 A CA 1228499A
- Authority
- CA
- Canada
- Prior art keywords
- tomato
- concentrate
- consistency
- pressure
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 119
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 115
- 238000000034 method Methods 0.000 claims abstract description 46
- 230000008569 process Effects 0.000 claims abstract description 31
- 239000012141 concentrate Substances 0.000 claims description 65
- 235000015113 tomato pastes and purées Nutrition 0.000 claims description 31
- 238000001802 infusion Methods 0.000 claims description 23
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000003801 milling Methods 0.000 claims description 15
- 238000000265 homogenisation Methods 0.000 claims description 13
- 229920006395 saturated elastomer Polymers 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 241000227653 Lycopersicon Species 0.000 abstract 4
- 235000008504 concentrate Nutrition 0.000 description 55
- 239000000047 product Substances 0.000 description 52
- 239000007787 solid Substances 0.000 description 35
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 16
- 239000004615 ingredient Substances 0.000 description 14
- 239000000203 mixture Substances 0.000 description 14
- 235000008960 ketchup Nutrition 0.000 description 10
- 210000003850 cellular structure Anatomy 0.000 description 8
- 238000001816 cooling Methods 0.000 description 7
- 235000015193 tomato juice Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000012467 final product Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000006837 decompression Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 208000034693 Laceration Diseases 0.000 description 1
- 241000282320 Panthera leo Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 230000003190 augmentative effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000006800 cellular catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 210000002706 plastid Anatomy 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 230000009974 thixotropic effect Effects 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/585,537 US4556576A (en) | 1984-03-02 | 1984-03-02 | Process for preparing tomato products of increased consistency |
| US585,537 | 1984-03-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1228499A true CA1228499A (en) | 1987-10-27 |
Family
ID=24341873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000475615A Expired CA1228499A (en) | 1984-03-02 | 1985-03-01 | Process for preparing tomato products of increased consistency |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US4556576A (en, 2012) |
| CA (1) | CA1228499A (en, 2012) |
| GR (1) | GR850404B (en, 2012) |
| IT (1) | IT1183438B (en, 2012) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU3803095A (en) * | 1994-10-13 | 1996-05-06 | Unilever Plc | Process for the preparation of a food product |
| US5965190A (en) * | 1995-03-31 | 1999-10-12 | Kraft Foods, Inc. | Method for improving the texture of tomato paste products |
| CN100471403C (zh) * | 2002-05-31 | 2009-03-25 | 荷兰联合利华有限公司 | 基于番茄的产品及其制备方法 |
| US20050220957A1 (en) * | 2004-03-30 | 2005-10-06 | Unilever Bestfoods, North America | Tomato process |
| US8202561B2 (en) * | 2005-09-16 | 2012-06-19 | Mott's Llp | Tomato-based alcohol compositions and methods of preparation |
| US20070065562A1 (en) * | 2005-09-16 | 2007-03-22 | Motts Llp | Tomato-based alcohol compositions and methods of preparation |
| US9080117B2 (en) * | 2008-01-22 | 2015-07-14 | GER Enterprises, LLC | Biofuel production method and system |
| WO2009104194A2 (en) * | 2008-02-24 | 2009-08-27 | Lycored Ltd | The use of soluble tomato solids for reducing the salt content of food products |
| US20100119667A1 (en) * | 2008-11-12 | 2010-05-13 | Anthony Livaich | Ready-to-drink alcoholic beverage |
| JP5817094B2 (ja) * | 2009-09-04 | 2015-11-18 | キユーピー株式会社 | トマト加工品及びその製造方法 |
| WO2014033761A1 (en) * | 2012-08-30 | 2014-03-06 | Acetificio Marcello De Nigris S.R.L. | Food composition comprising balsamic vinegar and tomato concentrate |
| RU2566046C1 (ru) * | 2014-11-21 | 2015-10-20 | Александр Сергеевич Поминов | Способ производства томатного продукта и томатный продукт |
| US11839195B2 (en) | 2016-01-21 | 2023-12-12 | The State Of Israel, Ministry Of Agriculture & Rural Development, Agricultural Research Organization (Aro) (Volcani Center) | Parthenocarpic tomato plants with loss of function mutation in an AGL6 gene and methods of producing same |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2019491A (en) * | 1927-08-06 | 1935-11-05 | Grindrod Process Corp | Apparatus for treating foods |
| US2636430A (en) * | 1950-06-14 | 1953-04-28 | Us Agriculture | Apparatus for heating fluids, particularly foodstuffs |
| US2929720A (en) * | 1957-10-28 | 1960-03-22 | Robert T Whittenberger | High viscosity plant cell suspensions |
| US3366490A (en) * | 1965-03-12 | 1968-01-30 | Agriculture Usa | Preparation of high-consistency tomato juice |
| US3366488A (en) * | 1965-03-12 | 1968-01-30 | Agriculture Usa | Production of high-consistency tomato juice |
| US3366489A (en) * | 1965-08-12 | 1968-01-30 | Agriculture Usa | Methods for preparing high-consistency tomato juice |
| US3399064A (en) * | 1966-05-18 | 1968-08-27 | Nat Dairy Prod Corp | Method of manufacture of ketchup |
| US3549384A (en) * | 1967-07-18 | 1970-12-22 | Kraftco Corp | Tomato product and method of making same |
| US3873753A (en) * | 1970-05-26 | 1975-03-25 | Purdue Research Foundation | Method for processing and storing tomatoes |
| US3976805A (en) * | 1971-05-13 | 1976-08-24 | The United States Of America As Represented By The Secretary Of Agriculture | Preparation of high-consistency tomato products |
| SE380169B (sv) * | 1971-06-25 | 1975-11-03 | Komplex Nagyberendezesek Expor | Sett att framstella en hogkoncentrerad tomatpure |
| US3892877A (en) * | 1972-03-17 | 1975-07-01 | Us Agriculture | Process for preparing tomato juice of increased consistency |
| US4161909A (en) * | 1978-09-08 | 1979-07-24 | Crepaco, Inc. | Ultrahigh temperature heating system |
| JPS58152464A (ja) * | 1982-03-09 | 1983-09-10 | Kitsukoo Shokuhin Kogyo Kk | トマトを主成分とする液状製品の製法 |
-
1984
- 1984-03-02 US US06/585,537 patent/US4556576A/en not_active Expired - Lifetime
-
1985
- 1985-02-14 GR GR850404A patent/GR850404B/el unknown
- 1985-02-28 IT IT19709/85A patent/IT1183438B/it active
- 1985-03-01 CA CA000475615A patent/CA1228499A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| US4556576A (en) | 1985-12-03 |
| GR850404B (en, 2012) | 1985-05-29 |
| IT1183438B (it) | 1987-10-22 |
| IT8519709A0 (it) | 1985-02-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |