US20100272877A1 - Tomato product and process to prepare the same - Google Patents
Tomato product and process to prepare the same Download PDFInfo
- Publication number
- US20100272877A1 US20100272877A1 US12/809,697 US80969708A US2010272877A1 US 20100272877 A1 US20100272877 A1 US 20100272877A1 US 80969708 A US80969708 A US 80969708A US 2010272877 A1 US2010272877 A1 US 2010272877A1
- Authority
- US
- United States
- Prior art keywords
- tomato
- fraction
- ratio
- sugars
- primary
- 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.)
- Abandoned
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 208
- 238000000034 method Methods 0.000 title claims abstract description 35
- 240000003768 Solanum lycopersicum Species 0.000 title claims 26
- 235000013305 food Nutrition 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 85
- 235000000346 sugar Nutrition 0.000 claims description 59
- 150000008163 sugars Chemical class 0.000 claims description 56
- 238000005194 fractionation Methods 0.000 claims description 33
- 210000002966 serum Anatomy 0.000 claims description 29
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims description 23
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims description 23
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims description 23
- 229960004999 lycopene Drugs 0.000 claims description 23
- 235000012661 lycopene Nutrition 0.000 claims description 23
- 239000001751 lycopene Substances 0.000 claims description 23
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 claims description 23
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 18
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 17
- 229930006000 Sucrose Natural products 0.000 claims description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 17
- 239000005720 sucrose Substances 0.000 claims description 17
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 15
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 13
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 12
- 235000008504 concentrate Nutrition 0.000 claims description 12
- 239000012141 concentrate Substances 0.000 claims description 12
- 229910052700 potassium Inorganic materials 0.000 claims description 12
- 239000011591 potassium Substances 0.000 claims description 12
- 238000000108 ultra-filtration Methods 0.000 claims description 12
- 229930091371 Fructose Natural products 0.000 claims description 10
- 239000005715 Fructose Substances 0.000 claims description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 9
- 235000003704 aspartic acid Nutrition 0.000 claims description 9
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 235000008960 ketchup Nutrition 0.000 claims description 8
- 238000001032 ion-exclusion chromatography Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 4
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 210000003918 fraction a Anatomy 0.000 claims description 3
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims description 2
- 235000015071 dressings Nutrition 0.000 claims description 2
- 235000015243 ice cream Nutrition 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000012046 side dish Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 abstract description 182
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 239000012528 membrane Substances 0.000 description 19
- 238000000926 separation method Methods 0.000 description 16
- 239000000047 product Substances 0.000 description 13
- 150000001875 compounds Chemical class 0.000 description 11
- 150000002500 ions Chemical class 0.000 description 10
- 239000002245 particle Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000000909 electrodialysis Methods 0.000 description 8
- 239000012466 permeate Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 239000003480 eluent Substances 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 238000004587 chromatography analysis Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000001471 micro-filtration Methods 0.000 description 4
- 239000011347 resin Substances 0.000 description 4
- 229920005989 resin Polymers 0.000 description 4
- 235000015113 tomato pastes and purées Nutrition 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000008122 artificial sweetener Substances 0.000 description 3
- 235000021311 artificial sweeteners Nutrition 0.000 description 3
- 238000010828 elution Methods 0.000 description 3
- 230000007717 exclusion Effects 0.000 description 3
- 210000000540 fraction c Anatomy 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 239000003014 ion exchange membrane Substances 0.000 description 3
- 230000002879 macerating effect Effects 0.000 description 3
- 235000008519 pasta sauces Nutrition 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003011 anion exchange membrane Substances 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 238000005341 cation exchange Methods 0.000 description 2
- 238000013375 chromatographic separation Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 229920002492 poly(sulfone) Polymers 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000012465 retentate Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- PKAUICCNAWQPAU-UHFFFAOYSA-N 2-(4-chloro-2-methylphenoxy)acetic acid;n-methylmethanamine Chemical compound CNC.CC1=CC(Cl)=CC=C1OCC(O)=O PKAUICCNAWQPAU-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 241001291279 Solanum galapagense Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000011552 falling film Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000002196 fr. b Anatomy 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 description 1
- 239000000879 neohesperidine DC Substances 0.000 description 1
- 235000010434 neohesperidine DC Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920003053 polystyrene-divinylbenzene Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- -1 thaumatine Chemical compound 0.000 description 1
- 230000003685 thermal hair damage Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000003643 water by type Substances 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 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
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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
Definitions
- inventive tomato fraction instead of adding sucrose or artificial sweeteners, in some cases it may be combined.
- Especially preferred food products include tomato ketchup, sauces (e.g. tomato, pasta sauce), soups, (salad) dressings, meals, side dishes, cooking aids, beverages, ice cream and concentrates of fruit and vegetable(s).
- sauces e.g. tomato, pasta sauce
- soups e.g. tomato, pasta sauce
- serving aids bouillon products in any format such a granular, pasty, jelly, compressed (e.g. in cubes with or without a semi solid core).
- Fruit and vegetable concentrates include those concentrates based on vegetables and/or fruits.
- the obtained serum if desired after the micro-filtration step described supra, is separated into two or more portions: at least one first portion and at least one second portion whereby the at least one first portion is lower in lycopene than the at least one second portion.
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07124025 | 2007-12-21 | ||
| EP07124003.0 | 2007-12-21 | ||
| EP07124003 | 2007-12-21 | ||
| EP07124025.3 | 2007-12-21 | ||
| PCT/EP2008/068064 WO2009080768A2 (en) | 2007-12-21 | 2008-12-19 | Tomato product and process to prepare the same |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2008/068064 A-371-Of-International WO2009080768A2 (en) | 2007-12-21 | 2008-12-19 | Tomato product and process to prepare the same |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US15/146,755 Continuation US20160249659A1 (en) | 2007-12-21 | 2016-05-04 | Tomato product and process to prepare the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US20100272877A1 true US20100272877A1 (en) | 2010-10-28 |
Family
ID=40801616
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US12/809,697 Abandoned US20100272877A1 (en) | 2007-12-21 | 2008-12-19 | Tomato product and process to prepare the same |
| US12/809,707 Active 2029-03-25 US8685481B2 (en) | 2007-12-21 | 2008-12-19 | Umami active fraction and method to prepare the same |
| US15/146,755 Abandoned US20160249659A1 (en) | 2007-12-21 | 2016-05-04 | Tomato product and process to prepare the same |
Family Applications After (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US12/809,707 Active 2029-03-25 US8685481B2 (en) | 2007-12-21 | 2008-12-19 | Umami active fraction and method to prepare the same |
| US15/146,755 Abandoned US20160249659A1 (en) | 2007-12-21 | 2016-05-04 | Tomato product and process to prepare the same |
Country Status (12)
| Country | Link |
|---|---|
| US (3) | US20100272877A1 (es) |
| EP (2) | EP2219475B1 (es) |
| CN (2) | CN101902925B (es) |
| AU (2) | AU2008340020B2 (es) |
| BR (2) | BRPI0821303B1 (es) |
| CA (2) | CA2708184C (es) |
| EA (1) | EA022377B1 (es) |
| ES (1) | ES2531939T5 (es) |
| PL (1) | PL2219475T3 (es) |
| PT (1) | PT2219474E (es) |
| WO (2) | WO2009080768A2 (es) |
| ZA (1) | ZA201003720B (es) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100272878A1 (en) * | 2007-12-21 | 2010-10-28 | Sander Dubbelman | Umami active fraction and method to prepare the same |
| DE102012022326A1 (de) * | 2012-11-15 | 2014-05-15 | Schott Ag | Kompaktes UV-Desinfektionssystem mit hoher Homogenität des Strahlungsfelds |
| JP5588047B1 (ja) * | 2013-06-07 | 2014-09-10 | 健三 金井 | 豆腐様食品 |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010145930A1 (en) * | 2009-06-18 | 2010-12-23 | Unilever Nv | Process for preparing a food product |
| BR112012027144B1 (pt) * | 2010-05-03 | 2018-04-03 | Unilever N. V. | Agente espessante derivado de tomate, processo para preparar um agente espessante derivado de tomate, método para preparar de um produto alimentícios e produto de ketchup de tomate |
| CN103260434B (zh) | 2010-11-30 | 2016-08-10 | 荷兰联合利华有限公司 | 精制植物分离物和由此植物分离物生产功能性食品成分的方法 |
| JP5124692B2 (ja) * | 2011-03-30 | 2013-01-23 | 花王株式会社 | トマトケチャップ |
| GB201118480D0 (en) * | 2011-10-26 | 2011-12-07 | Givaudan Sa | Organic compounds |
| GB201118486D0 (en) * | 2011-10-26 | 2011-12-07 | Givaudan Sa | Organic compounds |
| BR112014015533A8 (pt) | 2011-12-22 | 2017-07-04 | Unilever Nv | método para a produção de uma fração de tomate umami ativo, isolado de tomate, processo de produção de um produto ou uma bebida alimentícia e produto ou bebida alimentícia |
| UA112671C2 (uk) | 2011-12-23 | 2016-10-10 | Нестек С.А. | Спосіб одержання смако-ароматичної композиції зі смаком і ароматом умамі |
| US9669010B2 (en) * | 2012-12-06 | 2017-06-06 | Bio Health Solutions, Llc | Treatment for chronic kidney disease |
| US10668037B2 (en) * | 2012-12-06 | 2020-06-02 | Bio Health Solutions, Llc | Treatment for chronic kidney disease |
| ES2925071T3 (es) | 2013-02-08 | 2022-10-13 | Gen Mills Inc | Productos alimentarios reducidos en sodio |
| PL3313202T3 (pl) * | 2015-06-24 | 2020-03-31 | Société des Produits Nestlé S.A. | Kompozycja smakowo-zapachowa dla produktów żywnościowych |
| EP3313200B1 (en) * | 2015-06-24 | 2019-04-03 | Nestec S.A. | (5r)-(ss-d-glucopyranosyloxy)-1,5-dihydro-2h-pyrrol-2-one as umami molecule |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4698230A (en) * | 1984-04-23 | 1987-10-06 | Willard Miles J | Potato flavor enhancing composition and method of use |
| US6890574B1 (en) * | 1998-05-27 | 2005-05-10 | Lycored Natural Products Industries Ltd. | Clear tomato concentrate as a taste enhancer |
| US20060088646A1 (en) * | 2002-04-23 | 2006-04-27 | Lycored Natural Products Industries Ltd. | Tomato product and method for obtaining same |
Family Cites Families (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1035591A (en) † | 1909-04-23 | 1912-08-13 | Kikunae Ikeda | Nutritive and flavoring substance and process of making same. |
| US1174248A (en) † | 1914-03-19 | 1916-03-07 | Georg Frerichs | Process of making tomato extract. |
| FR2041431A5 (en) * | 1969-04-24 | 1971-01-29 | Buitoni Guiseppe | Tomato or fruit juice ph adjustment by - anion exchange |
| JPH0669354B2 (ja) † | 1985-02-08 | 1994-09-07 | 食品産業膜利用技術研究組合 | 生醤油の処理方法 |
| JPH0612983B2 (ja) † | 1985-02-27 | 1994-02-23 | キッコーマン株式会社 | 醤油の処理方法 |
| JPH0683650B2 (ja) † | 1985-02-28 | 1994-10-26 | キッコーマン株式会社 | 醤油の処理方法 |
| JPH03127963A (ja) † | 1989-10-13 | 1991-05-31 | Nitto Denko Corp | 火入れ醤油の処理方法 |
| GB8928179D0 (en) † | 1989-12-13 | 1990-02-14 | Ici Plc | Dna,constructs,cells and plants derived therefrom |
| IL107999A (en) * | 1993-12-13 | 1998-02-08 | Makhteshim Chem Works Ltd | Efficient process for the manufacture of tomato products |
| US5837311A (en) * | 1993-12-13 | 1998-11-17 | Makhteshim Chemical Works Ltd. | Industrial processing of tomatoes and product thereof |
| IL111477A (en) | 1994-10-31 | 1999-07-14 | Makhteshim Chem Works Ltd | Stable lycophene concentrates and process for their preparation |
| IL118697A (en) * | 1996-06-20 | 1999-12-31 | Lycored Natural Prod Ind Ltd | Industrial processing of tomatoes |
| IL160906A0 (en) * | 2001-09-19 | 2004-08-31 | Conagra Grocery Prod Co | System and method for producing concentrated food products with fractionation concentration |
| JP2003135038A (ja) † | 2001-10-31 | 2003-05-13 | Nippon Del Monte Corp | 透明トマト飲料 |
| AU2003232764B8 (en) | 2002-05-31 | 2007-03-29 | Unilever Plc | Tomato-based products and process for preparing the same |
| ITMI20040342A1 (it) * | 2004-02-26 | 2004-05-26 | Univ Degli Studi Milano | Metodo per la preparazione di derivati di frutto e-o verdura ipoallergenici |
| KR100561104B1 (ko) † | 2004-06-24 | 2006-03-15 | 학교법인 영남학원 | 한외여과장치를 이용한 간장의 탈색 및 제균방법 |
| BRPI0715257B1 (pt) * | 2006-10-04 | 2023-03-07 | Unilever N.V | Extrato de tomate fracionado, composição realçadora de sabor, uso de um extrato de tomate fracionado, método de produção de um extrato de tomate fracionado, método de preparação de um produto e produto |
| EA022377B1 (ru) * | 2007-12-21 | 2015-12-30 | Юнилевер Н.В. | Умами-активная фракция и способ её приготовления |
| EP2367443B1 (en) * | 2008-12-19 | 2013-01-16 | Unilever NV | Umami active fraction and method to prepare the same |
-
2008
- 2008-12-19 EA EA201001044A patent/EA022377B1/ru not_active IP Right Cessation
- 2008-12-19 WO PCT/EP2008/068064 patent/WO2009080768A2/en active Application Filing
- 2008-12-19 US US12/809,697 patent/US20100272877A1/en not_active Abandoned
- 2008-12-19 PL PL08863880T patent/PL2219475T3/pl unknown
- 2008-12-19 CN CN2008801218660A patent/CN101902925B/zh not_active Expired - Fee Related
- 2008-12-19 EP EP08863880.4A patent/EP2219475B1/en not_active Not-in-force
- 2008-12-19 PT PT88634795T patent/PT2219474E/pt unknown
- 2008-12-19 AU AU2008340020A patent/AU2008340020B2/en not_active Ceased
- 2008-12-19 EP EP08863479.5A patent/EP2219474B2/en active Active
- 2008-12-19 CA CA2708184A patent/CA2708184C/en not_active Expired - Fee Related
- 2008-12-19 AU AU2008339935A patent/AU2008339935B2/en not_active Ceased
- 2008-12-19 BR BRPI0821303-8A patent/BRPI0821303B1/pt not_active IP Right Cessation
- 2008-12-19 WO PCT/EP2008/068052 patent/WO2009080763A2/en active Application Filing
- 2008-12-19 CN CN200880121674.XA patent/CN101902926B/zh not_active Expired - Fee Related
- 2008-12-19 ES ES08863479T patent/ES2531939T5/es active Active
- 2008-12-19 BR BRPI0821742A patent/BRPI0821742B1/pt not_active IP Right Cessation
- 2008-12-19 US US12/809,707 patent/US8685481B2/en active Active
- 2008-12-19 CA CA2710093A patent/CA2710093C/en active Active
-
2010
- 2010-05-25 ZA ZA2010/03720A patent/ZA201003720B/en unknown
-
2016
- 2016-05-04 US US15/146,755 patent/US20160249659A1/en not_active Abandoned
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4698230A (en) * | 1984-04-23 | 1987-10-06 | Willard Miles J | Potato flavor enhancing composition and method of use |
| US6890574B1 (en) * | 1998-05-27 | 2005-05-10 | Lycored Natural Products Industries Ltd. | Clear tomato concentrate as a taste enhancer |
| US20060088646A1 (en) * | 2002-04-23 | 2006-04-27 | Lycored Natural Products Industries Ltd. | Tomato product and method for obtaining same |
Non-Patent Citations (2)
| Title |
|---|
| Davies, Jack N. and Ronald J. Kempton, Changes in the Individual Sugars of Tomato Fruit During Ripening, J. Sci. Fd. Agric. 1975, 26, 1103-1110. * |
| Debruyn, J.W., F. Garretsen and E. Kooistra, Variation in Taste and Chemical Composition of the Tomato, Euphytica 20 (1971): 214-227. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100272878A1 (en) * | 2007-12-21 | 2010-10-28 | Sander Dubbelman | Umami active fraction and method to prepare the same |
| US8685481B2 (en) * | 2007-12-21 | 2014-04-01 | Conopco, Inc. | Umami active fraction and method to prepare the same |
| DE102012022326A1 (de) * | 2012-11-15 | 2014-05-15 | Schott Ag | Kompaktes UV-Desinfektionssystem mit hoher Homogenität des Strahlungsfelds |
| JP5588047B1 (ja) * | 2013-06-07 | 2014-09-10 | 健三 金井 | 豆腐様食品 |
Also Published As
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2708184C (en) | Tomato product and process to prepare the same | |
| WO2010069743A1 (en) | Umami enhancing composition, food product comprising it and method to prepare the same | |
| EP2367443B1 (en) | Umami active fraction and method to prepare the same | |
| US10188132B2 (en) | Refined plant isolates and process for the manufacture of a functional food ingredient from such plant isolate | |
| EP2442672B1 (en) | Process for preparing a food product | |
| US20180110247A1 (en) | Umami-active tomato fraction | |
| AU2009336776B2 (en) | Umami active fraction, method to prepare the same, method of enhancing umami taste and method of preparing a food product | |
| LI et al. | UMAMI-AKTIVE FRAKTION UND HERSTELLUNGSVERFAHREN DAFÜR FRACTION ACTIVE D’UMAMI ET PROCÉDÉ POUR SA PRÉPARATION. | |
| NZ626096B2 (en) | Umami flavour composition from vegetable processing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| AS | Assignment |
Owner name: CONOPCO, INC. D/B/A UNILEVER, NEW JERSEY Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:DUBBELMAN, SANDER;MAVROUDIS, NIKOLAOS;OLIEHOEK, LEANDRO;AND OTHERS;SIGNING DATES FROM 20100521 TO 20100525;REEL/FRAME:024724/0381 |
|
| STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- AFTER EXAMINER'S ANSWER OR BOARD OF APPEALS DECISION |