ES2351139A1 - Procedure for the elaboration of a edible product from the tomato (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Procedure for making an edible product from tomato. It consists of selecting, blanching, peeling and chopping in several portions a tomato, eliminating the seeds of it. The tomato thus prepared and chopped is introduced by immersion in a maceration composed of a mixture of white wine vinegar, thyme, oregano, sugar and salt, remaining in maceration for 15 seconds, after which the tomato is placed in an oven at 50ºc, where dehydration occurs up to approximately 60%, after which the tomato is extracted from the oven and seasoned with olive oil, aromatic herbs, salt and garlic, returning it to the oven and placing it at a temperature of 105ºc, producing a vacuum atmosphere, after which the tomato is extracted and cooled in a chamber with a temperature between 10º and 12ºc, obtaining a final edible product with an aerated texture and with characteristic flavor and odors. (Machine-translation by Google Translate, not legally binding)

Description

Product development procedure Edible from tomato.

Object of the invention

The present invention relates to a procedure for making an edible product from tomato, based on the drying or dehydration of the tomato, previously macerated in a mixture of products, to obtain finally a tomato product that results from a texture particular, very similar to that of ham, as well as a consistency It facilitates its conservation.

The object of the invention is to obtain, from whole natural tomato, an edible product that can be ingested at any time and which is intended to be sold in packaging. The edible product offers optimal organoleptic characteristics in terms of taste, smell and texture.
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Background of the invention

Industrial furnaces are known for dehydration of tomatoes, although no product is known edible obtained from whole and raw tomato, subjecting this to certain processes to obtain a genuine product with own personality and distinctive, with textures and flavors different from natural tomato and of course to any product derived from tomato.

Description of the invention

The procedure that is recommended is based on extract the water from the tomato, that is, dehydrate it, and introduce a concrete texture linked to a mixture of flavors added to the tomato's own flavor.

More specifically, the procedure of invention, starting from a raw and natural tomato properly selected, includes the following operational phases:

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Cooking or blanching the tomato.

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Bare of the scalded tomato.

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Chopped the peeled tomato and removed from the seeds, chopped that for a normal tomato in size can be done in four, five or six pieces, without discarding supposed another number of portions or pieces.

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Introduction of portions or pieces of peeled and seedless tomato, in a maceration for 15 seconds.

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Maceration Preparation previously, for 48 hours, with components based on 6º white wine vinegar, thyme and oregano of the best quality, sugar and salt, so that for every liter of vinegar you incorporate 5 g of thyme, 3 g of oregano, 100 g of sugar and 50 g of salt, with the particularity that the 5 g of thyme in a liter of vinegar is kept for 24 hr. and after this period of time are added oregano, sugar and salt, until complete a period of 48 hrs.

That product obtained by mixing referred, constitutes a maceration in which the tomato is introduced chopped, peeled and seedless, for 15 seconds, after which tomato is extracted, drained and passed directly to a static heat oven.

Wine vinegar is preferably used 6th white, but do not rule out using any other type of vinegar and even if the components corresponding to the thyme, oregano, sugar and salt, and the maceration time according to the elaboration point you want to obtain and according to the taste and taste that is considered best.

Obviously the introduction phase of tomato in the maceration it makes it fall and is protected from Bacteria during the process.

The introduction into the oven is done after fifteen hours of preheating the oven, time that is necessary for several reasons, first to get the degrees as real as possible, by virtue of the need to open the door several times during the process or because you have to introduce load into the oven, in which cases heat is lost and that Loss must be corrected by heat stored inside from the oven.

Well, once introduced the tomato in the oven, this is set at 50 ° C, starting the dehydration at that low temperature, being important not to raise those degrees, at least for several hours, since an excessive climb can cause they are cooked and the effect of the texture to be achieved is canceled out, even if the dehydration parameters are controlled. Evidently the tomato at 100ºC is cooked, eliminating the texture of the compound vinegar, while at 50 ° C you get a water, keeping the initial texture.

Once the tomato has decreased in volume approximately 60%, which can be established with the naked eye, is increases the heat of the oven to 105ºC, with the particularity of that the achievement of shrinkage in 60ºC of tomato, with the oven to 50ºC, will be carried out in an approximate time of three to four hours.

After obtaining the decrease of 60º and prior to raising the heat of the oven to 105 ° C, the partially dried tomato, and out of the oven it is seasoned with olive oil and herbs, with salt and garlic macerated in the own oil

Subsequently and after that seasoning and maceration, the tomato is reintroduced into the oven, placing it at 105 ° C of temperature, so that the oven must have a closure airtight and an insurance pump outside it to be able to extract all the air that is inside the oven and facilitate the elimination of the water that may be left to the tomato in inside, managing to compact the "tomato meat" of all the pieces or portions and consequently enhance and strengthen the final texture that is intended to be obtained, which is a texture ajamonada.

Obviously, when dressing the tomato with the oil and herbs, the oil film delays the water removal, although it helps to unify one's own decompensation of the load, that is the tomatoes that will end before because of their smaller size they slow down so they can end with others making a single finish or unique product.

In addition, that oil film protects the tomato of contact with oxygen and favors the elimination of bacteria, since it allows in this phase the one that can increase the oven heat up to 105 ° C without tomatoes being cooked, in addition to preventing the sagging texture of the active substance that causes vinegar.

In addition to the pump or turbine used for the tomato extraction, it is planned to also form an atmosphere vacuum inside that increases the specific taste of tomato so that you can compensate with the seasoning and not only know vinegar or herbs.

In short, depending on the process, when the oven it is located at 50ºC, which corresponds to the coldest phase, the shrinkage or dehydration of tomato portions or pieces until 60%, while in the hottest phase, when the oven is placed at 105 ° C the texture protection is achieved in the time of conservation, since when the temperature rises said texture tends to get rid, although under those technical peculiarities it tends to keep.

Also noteworthy is the fact that the rise of heat at 105 ° C inside the oven carries the reduction of bacterial activity and to enhance the tomato's own flavor and the inexcusable compensation that must exist with the dressing or point of final elaboration.

Once the completion phase is completed essential to homogenize production and get part of the finished product before the rest, when removed from the oven to 105 ° C, the tomato is immediately passed to a cold room with a temperature between 10 ° C and 12 ° C.

The end result is an edible product, specifically tomato, with a savory texture and with a flavor and characteristic odor provided by vinegar and others components of the maceration.

Obviously, the final product, after its cooled, will be packaged for marketing and consumption.

Claims (2)

1. Procedure of elaboration of an edible product from tomato, which with the purpose of obtaining tomato with texture similar to that of ham, is characterized in that it consists of:

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Select the tomato and submit it to a scalding.

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Bare of the scalded tomato.

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Sectioning of the peeled tomato in several pieces or portions.

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Elimination of tomato seeds chopped

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Introduction by immersion of the pieces or portions of peeled tomato, seeded, in a maceration composed of the mixture of vinegar, 6th white wine, thyme, oregano, sugar and salt.

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Maintenance of the tomato pieces in the maceration mixture for 15 seconds.

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Extracting the tomatoes from the mixture of maceration and drained from them.

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Introduction of tomato pieces macerated in a previously heated static heat oven for 15 hours, to produce dehydration of the pieces of tomato, setting the oven at a temperature below 105ºC, over a period of 3 or 4 hours, to reach a decrease of approximately 60%

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Extracting the tomato pieces partially dehydrated

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Dressed in those tomato pieces extracted from the oven with olive oil and herbs, as well as with salt and garlic macerated in the oil itself.

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Re-introduction of portions or pieces of tomato seasoned in the oven, placing it at a temperature of 105 ° C.

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Air extraction inside the oven using a vacuum pump to provide an atmosphere of empty, for a while.

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Extracting the tomato pieces and passing them immediately to a cooling room, with a temperature between 10ºC and 12ºC.

2. Process for preparing an edible product from tomato, according to claim 1, characterized in that the mixture to obtain the maceration into which the tomato is immersed for 15 seconds, includes, for each liter of vinegar, 5 g of high quality thyme, 3 g of high quality oregano, 100 g of normal sugar and 50 g of salt, so that the thyme is kept in the vinegar for 24 hrs, after which the oregano, sugar and the salt, keeping the whole mixture until completing a period of 48 hrs.