MX2009010160A - Proceso de produccion de pasta de tomate. - Google Patents
Proceso de produccion de pasta de tomate.Info
- Publication number
- MX2009010160A MX2009010160A MX2009010160A MX2009010160A MX2009010160A MX 2009010160 A MX2009010160 A MX 2009010160A MX 2009010160 A MX2009010160 A MX 2009010160A MX 2009010160 A MX2009010160 A MX 2009010160A MX 2009010160 A MX2009010160 A MX 2009010160A
- Authority
- MX
- Mexico
- Prior art keywords
- tomatoes
- dehydrated
- producing tomato
- tomato paste
- harvesting
- Prior art date
Links
- 235000015113 tomato pastes and purées Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 7
- 240000003768 Solanum lycopersicum Species 0.000 abstract 7
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract 3
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract 2
- 238000003306 harvesting Methods 0.000 abstract 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- 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 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Neurology (AREA)
- Neurosurgery (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicinal Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Biomedical Technology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
La presente invención se refiere a un método de producción de pastas de tomate que tienen un valor de la dieta incrementado, por ejemplo que resulta de la presencia de una cantidad significativa de ácido gamma-aminobutírico. Más particularmente, el presente método se refiere a la producción de pastas de tomate a partir de tomates de procesamiento deshidratados, los tomates deshidratados son obtenidos ya sea por la recolección de los tomates post-madurados que han sido deshidratados mientras que todavía estaban sobre la tomatera o por la recolección de los tomates que son deshidratados subsiguientemente por el secado de los tomates intactos, los tomates tienen una cutícula que es permeable al agua. Los inventores han observado que para producir una pasta de tomate con el contenido de GABA elevado deseado y sabor óptimo, los tomates de procesamiento deben ser deshidratados hasta un valor de Brix dentro del intervalo de 5-10.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07105340 | 2007-03-30 | ||
| PCT/EP2008/052778 WO2008119618A1 (en) | 2007-03-30 | 2008-03-07 | Process of producing tomato paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2009010160A true MX2009010160A (es) | 2009-10-12 |
Family
ID=38255310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2009010160A MX2009010160A (es) | 2007-03-30 | 2008-03-07 | Proceso de produccion de pasta de tomate. |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US9364014B2 (es) |
| EP (1) | EP2131662B1 (es) |
| CN (1) | CN101646351B (es) |
| AR (1) | AR065866A1 (es) |
| AT (1) | ATE540585T1 (es) |
| AU (1) | AU2008233978B2 (es) |
| BR (1) | BRPI0807320A8 (es) |
| CL (1) | CL2008000907A1 (es) |
| ES (1) | ES2378249T3 (es) |
| MX (1) | MX2009010160A (es) |
| PL (1) | PL2131662T3 (es) |
| WO (1) | WO2008119618A1 (es) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IL131509A (en) | 1999-08-19 | 2007-03-08 | Israel State | A method of growing tomatoes with a low water content |
| IL164125A (en) | 2004-09-19 | 2014-06-30 | Arthur Schaffer | The visitor's garden has a scattering development in tomato fruit cuticle |
| 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 |
| CN102028133A (zh) * | 2010-12-21 | 2011-04-27 | 南昌大学 | 一种发酵番茄酱及其制备方法 |
| CN102919817A (zh) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | 番茄酱粉 |
| CN103127045B (zh) * | 2013-02-05 | 2014-10-29 | 新疆优康来生物科技开发有限公司 | 一种含有γ-氨基丁酸和番茄红素的组合物及其制备方法 |
| US9339542B2 (en) * | 2013-04-16 | 2016-05-17 | John L Couvaras | Hypertension reducing composition |
| CA2918972A1 (en) * | 2013-07-25 | 2015-01-29 | Arthur A. Schaffer | Processing tomato and methods of producing and using same |
| CN104351740B (zh) * | 2014-11-14 | 2016-04-20 | 安徽科技学院 | 一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法 |
| IT201900010467A1 (it) * | 2019-06-28 | 2020-12-28 | Azienda Agraria Paolo Petrilli | Procedimento per la produzione di passata o conserva di pomodoro, passata o conserva di pomodoro così ottenibile e suoi usi |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4437934A (en) * | 1982-09-13 | 1984-03-20 | Purdue Research Foundation | Method for controlling consistency of tomato products |
| JPH0714333B2 (ja) * | 1990-06-16 | 1995-02-22 | カゴメ株式会社 | トマト飲料の製造方法 |
| IL131509A (en) | 1999-08-19 | 2007-03-08 | Israel State | A method of growing tomatoes with a low water content |
| US20030046732A1 (en) | 2000-11-07 | 2003-03-06 | Kinnersley Alan M. | Methods for regulating plant GABA production |
| IL160906A0 (en) * | 2001-09-19 | 2004-08-31 | Conagra Grocery Prod Co | System and method for producing concentrated food products with fractionation concentration |
| MXPA04011726A (es) * | 2002-05-31 | 2005-02-14 | Unilever Nv | Productos a base de tomate y proceso para su prepracion. |
| CN1674792A (zh) | 2002-08-08 | 2005-09-28 | 荷兰联合利华有限公司 | 加工的番茄产品及其制备方法 |
| DE102004017076A1 (de) | 2004-04-07 | 2005-10-27 | Symrise Gmbh & Co. Kg | Verwendung von gamma-Aminobuttersäure zur Maskierung oder Verminderung eines unangenehmen Geschmackseindrucks sowie Zubereitungen enthaltend gamma-Aminobuttersäure |
| IL164125A (en) | 2004-09-19 | 2014-06-30 | Arthur Schaffer | The visitor's garden has a scattering development in tomato fruit cuticle |
| JP4757569B2 (ja) * | 2005-08-31 | 2011-08-24 | カゴメ株式会社 | γ−アミノ酪酸高含有飲食品の製造方法及びγ−アミノ酪酸高含有飲食品 |
-
2008
- 2008-03-07 ES ES08717525T patent/ES2378249T3/es active Active
- 2008-03-07 BR BRPI0807320A patent/BRPI0807320A8/pt not_active IP Right Cessation
- 2008-03-07 AU AU2008233978A patent/AU2008233978B2/en not_active Ceased
- 2008-03-07 US US12/593,618 patent/US9364014B2/en not_active Expired - Fee Related
- 2008-03-07 AT AT08717525T patent/ATE540585T1/de active
- 2008-03-07 CN CN200880010408XA patent/CN101646351B/zh not_active Expired - Fee Related
- 2008-03-07 EP EP08717525A patent/EP2131662B1/en not_active Not-in-force
- 2008-03-07 WO PCT/EP2008/052778 patent/WO2008119618A1/en active Application Filing
- 2008-03-07 PL PL08717525T patent/PL2131662T3/pl unknown
- 2008-03-07 MX MX2009010160A patent/MX2009010160A/es active IP Right Grant
- 2008-03-28 AR ARP080101284A patent/AR065866A1/es not_active Application Discontinuation
- 2008-03-28 CL CL2008000907A patent/CL2008000907A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| US9364014B2 (en) | 2016-06-14 |
| EP2131662A1 (en) | 2009-12-16 |
| PL2131662T3 (pl) | 2012-06-29 |
| ES2378249T3 (es) | 2012-04-10 |
| CN101646351A (zh) | 2010-02-10 |
| ATE540585T1 (de) | 2012-01-15 |
| AR065866A1 (es) | 2009-07-08 |
| BRPI0807320A8 (pt) | 2016-08-02 |
| AU2008233978A1 (en) | 2008-10-09 |
| CN101646351B (zh) | 2013-06-05 |
| CL2008000907A1 (es) | 2008-11-14 |
| ES2378249T8 (es) | 2015-07-23 |
| WO2008119618A1 (en) | 2008-10-09 |
| AU2008233978B2 (en) | 2011-02-24 |
| US20100104728A1 (en) | 2010-04-29 |
| EP2131662B1 (en) | 2012-01-11 |
| BRPI0807320A2 (pt) | 2014-05-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| MX2009010160A (es) | Proceso de produccion de pasta de tomate. | |
| Pérez-Pérez et al. | Effects of deficit irrigation in different fruit growth stages on ‘Star Ruby’grapefruit trees in semi-arid conditions | |
| Guizani et al. | Physiological responses and fruit quality of four peach cultivars under sustained and cyclic deficit irrigation in center-west of Tunisia | |
| CN103444857B (zh) | 一种氮气源低氧热泵干燥苹果片的方法 | |
| CN105077202A (zh) | 一种甜柿护色剂及生产甜柿汁的方法 | |
| Sharma et al. | Effect of growth regulator sprays on growth, yield and quality of guava under malwa plateau conditions | |
| WO2007052806A8 (ja) | Ｇａｂａ含有発酵物の製造方法 | |
| WO2008094565A3 (en) | Use of abscisic acid combinations for thinning | |
| KR20140060089A (ko) | 복숭아 생즙 조성물의 제조방법 및 이에 따라 제조된 복숭아 생즙 조성물 | |
| WO2011032657A3 (en) | Use of succinate dehydrogenase inhibitors for increasing the content of desired ingredients in crops | |
| CN104970273A (zh) | 一种柿子脱涩方法 | |
| FR2968171B1 (fr) | Procede de preparation de jus de noni. | |
| UA94575C2 (ru) | Способ продуцирования органически связанного витамина в | |
| CN103766093A (zh) | 一种提高竹笋产量的方法 | |
| CN106665128B (zh) | 血橙树嫁接方法 | |
| MD235Z (ro) | Procedeu de cultivare a viţei-de-vie | |
| CN104626307B (zh) | 一种杨树皮加工工艺品的方法 | |
| Ciobotari et al. | The influence of water deficit and light intensity on blackberry fruit yield and quality | |
| CN102160635A (zh) | 一种加工地瓜干用护色剂及其制备方法 | |
| JP2006271256A (ja) | 茎菜類等の糖度又は収量の増加方法 | |
| Sigala Aguilar et al. | Effect of elicitors and biostimulants on the content of bioactive compounds in raspberry fruits. | |
| UA92031C2 (ru) | Способ консервирования плодово-овощного сырья | |
| Jamal Aldine | Effect of amino-fertilizer on berries growth of Lebanese traditional table grape | |
| Marcon Filho et al. | Evolution of the maturation of berries in'Cabernet Franc'under different levels of cluster thinning | |
| NZ590171A (en) | Treatment of fruit or vegetables with benzoic acid or derivatives thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant or registration |