WO2008098822A1 - Procédé pour préparer un produit à base de tomates - Google Patents

Procédé pour préparer un produit à base de tomates Download PDF

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Publication number
WO2008098822A1
WO2008098822A1 PCT/EP2008/050797 EP2008050797W WO2008098822A1 WO 2008098822 A1 WO2008098822 A1 WO 2008098822A1 EP 2008050797 W EP2008050797 W EP 2008050797W WO 2008098822 A1 WO2008098822 A1 WO 2008098822A1
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WIPO (PCT)
Prior art keywords
tomato
tomatoes
product
plants
process according
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PCT/EP2008/050797
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English (en)
Inventor
Gino Berninzon Di Domenico
Sander Dubbelman
Cristiane Fozzatti
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Unilever N.V.
Unilever Plc
Hindustan Unilever Limited
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Application filed by Unilever N.V., Unilever Plc, Hindustan Unilever Limited filed Critical Unilever N.V.
Publication of WO2008098822A1 publication Critical patent/WO2008098822A1/fr

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    • 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
    • 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

Definitions

  • This invention relates to a process for the manufacturing of a tomato product and the tomato product produced according to this process.
  • Bostwick measurement to determine the consistency of a viscous material by determining how far the material flows under its own weight along a surface in a given period of time.
  • a Bostwick consistometer is used.
  • Brix Degrees Brix (symbol 0 Bx) is a measurement of the mass ratio of dissolved sucrose to water in a liquid. It is measured with a sacchahmeter that measures specific gravity of a liquid or more easily with a refractometer, e.g. a Bellingham Stanley RFM 342 Refractometer. A 25 0 Bx solution has 25 grams of sucrose sugar per 100 grams of liquid.
  • Tomato pulp inhomogeneous mass of chopped tomatoes comprising chunks of fruit flesh, fibres, seeds and skins which may be pumped.
  • Tomato juice Chopped and sieved tomatoes, Brix level ca. 5, according to the Standard of Identity as defined in 21 CFR 156.145 of the FDA (Revision 1 st of April 2006).
  • Tomato puree Tomato juice concentrated to Brix level of 8 to 24, according to the Standard of Identity as defined in 21 CFR 155.191 of the FDA. (Revision 1 st of April 2006).
  • Tomato paste Tomato juice or puree concentrated to a Brix level higher than 24, according to the Standard of Identity as defined in 21 CFR 155.191 of the FDA (Revision 1 st of April 2006).
  • Tomato particulates inhomogeneous tomato product comprising pieces of e.g. at least about 1 and less than about 19mm, preferably of at least about 5 mm and less than about 10mm. (measured at the longest axis).
  • Tomatoes are grown around the world for basically two applications. Either to be sold to the end consumer as fresh fruit or to be used in food processing industry to prepare various processed tomato products. Examples of these processed tomato products are e.g. sauces, passatas, ketchups, tomato dices, crushed tomatoes, whole peeled tomatoes, purees or pastes. Important tomato producing countries have Mediterranean or tropical climates such as in Brazil.
  • tomatoes that are sold fresh to consumers differ from those used for the production of processed tomato food products.
  • Freshly sold tomatoes are relatively juicy and soft.
  • the plants are in general from a variety of the 'indeterminate' type. This means that the plants do not flower at the same time and fruits are not ripe simultaneously. Hence, a plant may contain unripe green fruits and ripe fruit at the same time.
  • 'indeterminate' plants generally grow at a cordon and grow during an extended period of e.g. 9 to 12 months.
  • Growing tomato plants on stakes is a labour intensive way of growing tomatoes, and therefore not preferred for industrial purposes.
  • the plants may be cultured in greenhouses or tunnel structures, to provide climate conditions suitable for growing tomato plants.
  • the price for tomatoes for industrial purposes is about 50 euros per ton and that of freshly sold tomatoes about 1000 euros per ton.
  • the relatively high costs are not considered a major problem by the consumer.
  • tomatoes should fulfil specific requirements, and therefore differ from tomatoes sold as fresh fruit. Tomatoes sold fresh to end consumers are in general too soft for industrial processing.
  • Industrial tomato varieties are generally of the 'determinate' type. This means that the plants flower at the same time and that the tomatoes are ripe at the same time. When referred to "the same time", it means that at least 80%, preferably at least 90%, of the plants transplanted on the same moment have their flowers on the same moment and at least 80%, preferably at least 90% of the tomatoes on a plant are ripe during the moment of harvest.
  • 'Determinate' plants have a clearly defined growing cycle of less than 150 days from transplanting the small plants until harvest. This enables to harvest the whole plant at once. The harvesting can be done manually or mechanically.
  • “Determinate type” and “Indeterminate type” are well known terms in the field of tomato breeding.
  • the 'intermediate paste process' comprises a 'primary process' and a 'secondary process'.
  • a (mainly) intermediate product is produced in the 'primary process'.
  • This intermediate product may be a tomato puree, a paste or particulates.
  • This intermediate product is preserved and stored for later use.
  • the intermediate product may then be processed further in a 'secondary process' to a further processed food product. This product is ready to be sold to the consumer.
  • the primary and secondary process comprise the following steps respectively:
  • comminuting involves chopping the tomatoes into an inhomogeneous mass comprising chunks of fruit flesh, fibres, seeds and skins.
  • comminuting involves cutting and/or crushing the tomatoes into pieces of e.g. at least about 1 and less than about 19mm.
  • the tomato pulp or particulate mass undergoes a breaking step.
  • 'Breaking' is a term the person skilled in the art understands as being a common processing step in the tomato industry that involves heating the comminuted tomatoes.
  • this breaking step may be referred to as either a hot-break or a cold-break step.
  • a hot- break step see e.g. W.A. Gould, Tomato Production, Processing and Technology, 3 rd Ed., pp. 202-204
  • pectinase enzymes as PME (pectin methyl esterase) and PG (Poly Galacturonase) are inactivated by application of temperatures higher than about 9O 0 C.
  • Pectinase enzymes are involved in the breakdown of pectins which contributes to a more solid viscosity of the tomato product.
  • the hot-break step has the advantage that enzymes are inactivated quickly, thus giving products with a good (thick) consistency.
  • the high temperatures of the hot-break step are detrimental to flavours and colour.
  • a cold-break step can be applied wherein said enzymes are not inactivated. Temperatures for this process are less than 82°, with preferred temperatures between 60 and 66°C. The cold-break process retains the tomato flavours and colour better, e.g.
  • a puree or paste produced by a process comprising a hot break step has a Bostwick value of from 3 to 5 cm and a puree or paste produced by a process comprising a cold-break step has a Bostwick value of from 8 to 12 cm at 12°Bx.
  • the hot- break or the cold-break step may be used.
  • tomato particulates do not undergo a hot-break step.
  • the poly-galacturonase enzyme shows limited degrading activity when still present in the particulate and not exposed to the outside. However, the enzymes may be inactivated during a later preservation step.
  • the tomato pulp is sieved after the breaking step (hot-break or cold break). Sieving results in a substantially homogenous product, referred to here as tomato juice (see definitions).
  • the tomato pulp is sieved using sieves with holes ranging from 0.6 to 2.5 mm. Depending on the application, a smaller size or a bigger size might be chosen. For obvious reasons tomato particulates are not sieved in this way.
  • the tomato juice is concentrated using heat. Tomato particulates are not concentrated or only in a moderate way. Such a concentration may be performed in e.g. a multiple effect evaporator whereby the temperature is raised to e.g. 5O 0 C to 9O 0 C.
  • a tomato paste is obtained that may be six times more concentrate than the original tomato juice.
  • the tomato juice may be concentrated to a lower degree (e.g. two times or three times), to provide a puree (see definitions).
  • the concentrated tomato paste or the tomato particulates are pasteurized for 5 minutes at minimum 90.5 0 C (194°F) or sterilized for 3 minutes at minimum
  • Tomato particulates have a relatively weak structure.
  • tomato paste, puree or juice resulting from the paste production may be added to the particulates, in order to facilitate the transport of the tomato particulates along the heating elements used for providing the temperatures mentioned above.
  • the product is cooled to a temperature of ca. 3O 0 C. This is preferably done in an aseptic system.
  • the tomato paste or particulate product is packaged in a pack to be stored for further use. This is preferably done in an aseptic pack. For this reason, it is referred to here as 'intermediate product'.
  • a packaging may comprise typically a 'bag-in-box'-system, containing e.g. 300 gallons (1135 litres), or a bag-in-drum system, containing typically 230 litres, of intermediate product.
  • the intermediate product may be stored from the end of the 'local tomato season' until 9 months later, before the next season is started or even longer.
  • storage is generally carried out at ambient temperatures, as cooling conditions often may not be present or provided, especially due to the excessive cost of cooling a large volume of intermediate product over a long period.
  • Ambient temperatures may rise far above 3O 0 C in tropical climates like in Brazil.
  • 'local tomato season' indicates the period wherein tomatoes are harvested in a specific area.
  • a processed tomato product can be produced from the stored intermediate product (either the tomato paste or the particulates) in a process called 'secondary process'.
  • the tomato paste is diluted by e.g. water.
  • ingredients may be added to the diluted tomato paste or to the particulates.
  • Such ingredients may e.g. comprise salt, other vegetables, sugar, and herbs, like e.g. basil or garlic.
  • the product is pasteurized e.g. for 5 minutes at minimum 90.5 0 C (194°F) or sterilized e.g. for 3 minutes at minimum 121.1 0 C (250 0 F) and filled into a pack like e.g. jars, cans, pouches or bags.
  • the packaged tomato products can then be shipped for retail.
  • An alternative process used in the state of the art to prepare processed tomato products on industrial scale is a process wherein an intermediate concentration to a paste, followed by pasteurisation or sterilisation and an elongated storage period of the intermediate product is absent.
  • Tomato juice or tomato particulates are immediately further processed towards a processed tomato product, in a way as described above.
  • the tomato juice is slightly concentrated to form a tomato puree with the right consistency for application in a processed tomato food product.
  • the finished products are pasteurized or sterilized and filled in a packaging and sold.
  • This alternative process is commonly referred to as 'fresh pack process'.
  • the quality is better than that of product resulting from the 'intermediate paste process'.
  • the 'fresh pack process' was applied for producing tomato products on industrial scale.
  • a disadvantage of the 'fresh pack process' is that it is confined to the 'local tomato season'. This results in an inefficient factory organisation, as there is no constant supply of tomatoes.
  • the processed tomato products produced by the 'fresh pack process' have to be stored for the rest of the year, until the start of the next tomato season or even longer. This relatively long storage period negatively affects the quality of the processed tomato product. For example, when the 'local tomato season' lasts from July to September, products sold in June to the consumer were produced the year before in September. This means that the product is already 9 months old. Though this process only uses fresh tomatoes, the consumer may not experience the product resulting from this process as fresh, since it was produced already e.g. nine months ago. Moreover, when the processed tomato products have to be stored, high costs for a storage facility become inevitable.
  • the tomato processing industry switched from the "fresh pack" process to the 'intermediate paste process' .
  • the 'intermediate paste process' enables a constant supply of tomato paste or particulates and an efficient working schedule in the factory.
  • a problem observed with the 'intermediate paste process' is that it does not provide products with an optimal quality.
  • the breaking step (hot-break step), concentration, intermediate pasteurization/sterilization, storage under relatively high temperature conditions of the intermediate product, which may last up to 9 months, or indeed even longer, final pasteurization/sterilization, and storage on the shelf may have a negative influence on the taste, aroma and/or texture of the final product.
  • Loss in quality may be reflected in e.g. a change in colour, e.g. browning due to a e.g. a loss in carotenoids, like beta-carotene and lycopene, or due to Maillard reactions, a poorer flavour due to e.g. formation of off-flavour compounds, such as aldehydes, epoxydes and carbonylic compounds and due to e.g. the loss of volatile compounds involved in the experience of freshness, like e.g.
  • a loss of consistence that may be due to loss of pectin, protopectin, and a loss in healthfulness, due to e.g. a loss in e.g. vitamin C (Radhika et al. 2001 , Journal of food processing preservation 25, p431 -445, p432).
  • US 3,172,770 describes a process to provide a better quality tomato product, while using an 'intermediate paste process'.
  • the process comprises a separation of the juice from fresh tomatoes, dividing said juice into a plurality of fractions, one of said fractions containing substantially all of the insolubles in said juice and the other of said fractions containing substantially all the solubles in said juice, cooling and freezing said fraction containing substantially all of said insolubles and concentrating said fraction containing said solubles to a volume of approximately one-tenth of its original volume (by e.g. low temperature evaporation processes or freeze evaporation processes), and salting said concentrated fraction to a salt concentration of approximately 80% saturation of the free moisture therein.
  • US 3,172,770 provides a solution for the inferior taste of tomato products which are produced using the 'intermediate paste process'.
  • the costs for cooling and freezing the intermediate product during processing and storage render this process not interesting for tomato processing on an industrial scale.
  • deterioration of quality of the flavours even occurs in frozen fractions during storage (Calligaris, S. et al. Journal of Food Science, Vol. 67, nr. 6, 2002, p2432-2435).
  • the present invention provides a process for the manufacturing of a processed tomato product, comprising the steps of: a. providing tomatoes from plants from a determinate tomato variety, b. comminuting said tomatoes, c. optionally performing a breaking step on said comminuted tomatoes, d. optionally concentrating at least part of the product resulting from step (b) or (c), e. optionally adding additional ingredients to the product resulting from any of steps (b) to (d), f. packaging the product resulting from any of the steps (b) to (e), g. performing a preservation step to the product, characterised in that said plants are cultured using a structure that protects the tomato plants from rain,
  • the present invention relates to a process to produce a processed tomato product.
  • the processed tomato food product may have several forms, such as tomato puree, juice, paste, tomato sauce, passata, whole peeled tomatoes, diced tomatoes, crushed tomatoes, catsup etc.
  • tomatoes are provided in the first step (a) of the process.
  • Tomato plants used for industrial purposes are preferably grown as a bush on the ground (not on a cordon).
  • the process is conducted using tomatoes of a determinate variety.
  • a determinate variety is suitable for industrial processing, because it enables a cost efficient production as all fruits ripen simultaneously.
  • the tomatoes are harvested from the tomato plants. Harvesting is done as described above, preferably when >90% of the fruit is fully ripe. In a preferred aspect of the invention, the yielded tomatoes are red. During harvesting, the entire plant can be removed from the soil, and ripe tomatoes do not have to be picked by hand but may be removed by shaking the harvested plants until the ripe tomatoes drop to the ground. This greatly reduces costs. After harvesting, the tomatoes are subjected to washing, which is suitably done in a water bath.
  • the tomatoes are comminuted, (step b).
  • the comminuting step (b) comprises the preparation of a pulp.
  • a pulp is an inhomogeneous mass comprising chunks of fruit flesh, fibers, seeds and skins. This mass may be pumped.
  • Chopping may be done by chopping the tomatoes, using e.g. a chopper machine and/or rotating knives.
  • the comminuting step comprises cutting and/or crushing the tomatoes into particulates..
  • an optional breaking step may be carried out.
  • This may be a hot-break or a cold-break step.
  • the breaking step may be a hot-break step or a cold-break step, using the temperatures mentioned above.
  • Tomato paste, puree, juice can be made using cold break or hot break.
  • Tomato particulates normally do not undergo a break.
  • enzymes may be inactivated during a preservation step (g) using heat.
  • heating as applied during breaking, concentration and/or preservation steps may preferably be performed using steam.
  • the steam has a temperature of 100 0 C or higher. Therefore, according to a preferred aspect, the invention relates to a process wherein steam is used for any heating step.
  • the tomato pulp is sieved using a screen with holes ranging from 0.6 to 2.5 mm.
  • Sieving of the tomato pulp results in a tomato juice (see definitions).
  • Sieving may preferably be done using an extractor comprising rotating blades, such as e.g. known from patent application WO 2004/045318.
  • the rotation speed may be e.g. 800 to 1000 rpm.
  • skins and seeds of the tomatoes are separated from the surrounding flesh and moisture. Seeds and skins comprise a fraction of from about 0.8 to 5 wt.% of the initial tomato pulp.
  • a sieving step may be carried out using a vibrating sieve, to separate part of the moisture, skins and seeds from the particulates. Therefore, according to a preferred aspect, the invention relates to a process wherein the process further comprises a sieving step carried out after step (b) or (c), wherein an extractor comprising rotating blades or a vibrating sieve is used. Preferably, sieving is carried out such that the skins and seeds removed comprise less than 5 wt% by weight of the initial tomato pulp.
  • At least part of the tomato juice or of the tomato particulates may optionally be concentrated slightly until the desired consistencies reached for application into a processed tomato food product (step d). Preferably this is done under gentle conditions in order to maintain the quality attributes of the fresh tomatoes. Gentle conditions are typically temperatures less than 70 0 C and a maximum concentration level of 17°Bx. A severe concentration, as applied to prepare a paste, is preferably not used, as this is detrimental to the flavours. Concentration is preferably carried out under a vacuum. In the present context, vacuum is intended to mean 5066.25 to 81060 Pa (0.05 to 0.8 atm.) below the ambient pressure. Therefore, according to a preferred aspect, the invention relates to a process wherein the optional concentration step (d) is carried out using a vacuum of 0.05 to 0.8 atm. below the ambient pressure.
  • additional ingredients may be added to the tomato pulp, juice, puree or particulates (optional step e), to complete the recipe of an end product.
  • ingredients may preferably comprise vegetables, like onions, extracts of vegetables, herbs, like e.g. basil or parsley, extracts of herbs, salt, monosodium glutamate, meat, and other ingredients that the person skilled to prepare tomato sauces or pasta sauces is familiar with or a combination thereof.
  • the product may also be produced without further additional ingredients.
  • the tomato product is packaged in step (f).
  • the packaging may be performed in a packaging suitably used to package processed tomato products, such as e.g. jars, cans, pouches or bags.
  • step g After packaging, the product undergoes a preservation step (step g).
  • This step may be carried out by e.g. heating the product.
  • the person skilled in the art will understand which temperatures and times are suitable for a pasteurisation step or a sterilisation step.
  • a suitable temperature may be e.g. 93.3°C for pasteurisation during 5 minutes or 121 0 C during 3 minutes for sterilisation.
  • Other combinations of times and temperatures can be chosen as long as the integrated thermal treatment, i.e. the combined effect of time and temperature, is equal to or higher than the values stated above.
  • other techniques may be used for preservation, using e.g. magnetic fields, radiofrequency, irradiation, cooling or freezing or a combination of these techniques.
  • Steps (f) and (g) may be carried out in a reversed order when desired.
  • the tomato plants are grown in a structure that protects the plant from rain.
  • This may preferably be a tunnel structure.
  • Tunnel structures suitable for the present invention are known from the art, e.g. from American patent application US 2005/0268544.
  • US 2005/0268544 describes the use of a tunnel system to cultivate garden plants from frost and other environmental hazards.
  • the enclosure consists of support arches over which a protective cover is deployed. The cover is held in place by elastic hold-downs strung across the outside of the cover at each arch. Each arch presents to the hold down a concave shape that receives and stabilizes the hold-down.
  • the cover is translucent to sunlight and may include two types of material, one impervious to wind and rain, the other a mesh transparent to wind and rain.
  • the cover or portions of it may be polarized to enhance or retard the pass-through of certain spectra of light. Access to plants is gained by lifting and bunching up the side portions of the cover, which is easily placed in a closed position again when access is no longer necessary.
  • the tunnel structure may comprise steal, preferably a galvanized steal.
  • the dimension may comprise a length of e.g. 60m to 100m, a width of e.g. 4.5 m and a height of e.g. 1.5 to 2.5m.
  • Industrial cultuhng commonly results in tomato plants with a height of approximately 50 to 75 cm.
  • the distance between the top of the plants and the roof of the tunnel structure preferably is at least between 0.75 and 2.25 m, more preferably between 1 m and 2 m.
  • the height and width of the tunnel structure are not that critical for the scope of the invention and should be regarded as indications.
  • the structure applied in the process according to the invention comprises a semi-open structure, showing e.g. openings.
  • the openings may be lateral openings.
  • the presence of openings contributes to a better control of temperature and/or humidity inside the tunnel.
  • the open area may be located up to a height of e.g. about 50 cm from the ground.
  • the openings can have a height up to 150 cm from the ground.
  • the openings have a height comparable to the height of the tomato plants, in this way providing optimal temperature and/or humidity control for the plants.
  • Glass houses and tunnel structures are used to create a micro-climate. Glass houses trap heat and humidity in temperate climates where it is too cold or too dry to culture tomatoes. It may be commonly expected that by the application of the tunnel structure, temperatures inside the tunnels would increase to such an extent, that the cultuhng would not be possible anymore, especially in tropical areas, e.g. higher than 4O 0 C. In addition, it might be expected that the humidity of the environment inside the tunnel structure would rise up to levels unsuitable for tomato culturing, e.g up to almost 100%. According to the average skilled person, the use of glass houses and tunnel structures results in a lower yield, as the individual tomato fruits remain smaller than when cultured outside.
  • a tunnel structure resulted in a culture environment that appeared highly suitable to culture determinate tomato plants. Even more surprisingly, application of a tunnel structure resulted in a significantly increased yield.
  • the yield per plant increased to at least 4 and less than 10 kg of tomatoes per plant, preferably, at least 5 and less than 8 kg of tomatoes per plant.
  • the yield of tomatoes grown in an open field is in the order of 3 to 5 kg/plant.
  • Example 2 shows the increase in yield per plant using the process of the present invention, compared to the average yield per plant during the standard (dry) season.
  • the determinate tomato variety of step (a) of the process of the invention is a determinate tomato variety producing relatively firm fruits.
  • a majority of the determinate varieties produce tomatoes that are relatively firm. These tomatoes are firmer due to higher fibre content resulting in a hard compact flesh.
  • the firmer structure proves advantageous in industrial processing steps that may be relatively rough, like harvesting, washing and further processing into tomato food products.
  • relatively high fibre content may contribute to a higher viscosity of the processed tomato product, compared to a processed tomato product resulting from tomatoes commonly destined to be sold fresh. The higher viscosity is reflected by the Bostwick levels of pastes or purees (see definitions) derived from the respective tomatoes.
  • the Bostwick level of a tomato paste or a puree resulting from a determinate tomato variety as used in the process of the present invention is in general less than 12 cm, measured at 12°Bhx. This higher viscosity is considered highly advantageous during the preparation of processed tomato products.
  • the Bostwick level of a puree or a paste of tomatoes that are normally used for fresh consumption show a Bostwick level that is in general more than 12 cm, measured at 12° Brix. Therefore, according to another aspect, the invention relates to a process wherein the determinate tomato variety is a variety producing fruits that after processing result in a tomato puree with a Bostwick level of less than 12 cm, measured at 12° Brix.
  • N335 (Nunhems), Design (Nunhems), C232 (Unilever), H9992 (Heinz), C871 (Unilever), AP865 (Seminis), C875 (Unilever), H9205 (Heinz), H9997 (Heinz), N147 (Nunhems), C205 (Unilever), C285 (Unilever), ISI 29616 (Agristar), Hypeel 108 (Seminis).
  • Information on these tomato varieties can be found in e.g. SERVIQO NACIONAL DE PROTEQAO DE CULTIVARES of the Ministry of Agriculture of Brazil.
  • the varieties SVR 025 10 566 (Seminis), HMX 4798 (Agristar), SVR 025 40 264 (Seminis), SVR 025 00 000 (Seminis), D038 (Unilever), PX 023 13 755 (Seminis), Dracula (DeRueters), Tiziano (DeRueters) are also suitable to be used in the process according to the invention.
  • Especially preferred varieties are Design, PX755, Hypeel 108, AP865, Tiziano and Dracula. These varieties have a very pleasant taste and/or a deep red colour and/or they give a high yield of tomatoes per plant.
  • the invention relates to a process according to the invention, wherein the tomato variety is one of the following: Design; Hypeel 108; AP865; according to the register of the SERVIQO NACIONAL DE PROTEQAO DE CULTIVARES of the Ministry of Agriculture of Brazil, Tiziano (supplier: DeRueters); Dracula (supplier: DeRueters); PX755 (supplier: Seminis). It is understood by persons skilled in the art that other industrial tomato varieties can be employed without departing from the scope of the invention.
  • the determinate tomato variety of step (a) of the process of the invention is a hybrid variety.
  • a hybrid variety is the result from parent plants from different varieties.
  • the advantage of a hybrid variety is that the seeds are infertile. There is no risk of cross pollination, open pollination in the surrounding area or theft of seeds. But, perhaps even more important, a constant quality of seeds may be produced. Therefore, the present invention preferably relates to a process, wherein the determinate tomato variety is a hybrid variety.
  • the process may be carried out outside the local tomato season.
  • the person skilled in the art will understand what period is defined with 'local tomato season'.
  • the 'tomato season' may be different in different areas in the world.
  • the 'tomato season' is commonly defined as the period from the first day of the harvest to the last day of the harvest. For the skilled person, it is clear that tomato plants should be transplanted already four months earlier, to harvest during the 'tomato season'.
  • Temperature, rainfall and humidity are important parameters that may determine the 'tomato season'.
  • a too high humidity results in e.g. rotting of the fruits or mould on the plants.
  • Especially bacterial leaf spot is a serious disease which will normally result in the death of the tomato plant when relatively high humidity continues for an extended period of e.g. 3 days.
  • This relatively high humidity may be e.g. a humidity of more than 80%.
  • the machines used for harvesting can sink away in the soil when this is too wet.
  • the relative humidity of the ambient averaged over a calendar month is lower than 85%, preferably lower than 75%, more preferably lower than 65%.
  • the invention preferably relates to a process wherein the process is carried out in the period when the monthly average relative humidity of the ambient is more than 65%, preferably more than 75%, more preferably more than 85%.
  • the relative humidity of the ambient is intended to mean here the relative humidity as present outside of the tunnel structure.
  • the 'local tomato season' generally lasts from June to October in the state of Goias in Brazil and from July until October in the Sao Joaquim valley in California, USA.
  • the invention relates to a process wherein the process is carried out in the 'local rain season'. It is known to a person skilled in the art, when the local rain season takes place. Preferably, the process is carried out in the period wherein the monthly average rainfall is higher than 180 mm. preferably higher than 200 mm. In the present specification, 'monthly' is intended to mean 'per calendar month'. Another way of defining the tomato season is via the incidence of bacterial leaf spot. The tomato season is the period in which tomatoes can be grown with a low incidence of bacterial leaf spot, resulting in yields of more than e.g. 50 000 kg/10 000 m 2 (50 ton/ha).
  • the process according to the invention is carried out in a structure that protects the tomato plants from rain, wherein said structure has the shape of a tunnel or a greenhouse.
  • said structure is a semi- open tunnel structure.
  • the present invention relates to a process, wherein the tomato plants are cultured in soil and said soil is covered with plastic mulches.
  • plastic mulches In this way, contact of the plants with the soil is avoided.
  • the reason for this measure is to reduce the incidence of bacteria, thereby improving the health of the plants.
  • the plants may be watered by a drip-irrigation system, contributing to keep the leaves dry.
  • the mulches preferably are white, as the white mulches reflect the light, in this way keeping the soil relatively cool and keeping the environment clear.
  • the present invention relates to a process, wherein the structure that protects the tomato plants from rain comprises a covering of polyethylene material.
  • the covering may be adapted to the light intensity of the climate zone, and may be diffusive or comprise an UV- protection.
  • the covering may be more transparent to specific wave lengths that favour the growth of tomato plants. Such wave length may e.g. be infra red.
  • the covering comprises a specific type of polyethylene, called diffuser polyethylene. Diffuser polyethylene distributes the light evenly in all directions, in this way providing all plants with a similar amount of light.
  • the present invention relates to a process wherein the structure that protects the tomato plants from rain comprises means to prevent entrance of insects. These means may be present on the covering of the tunnel structure.
  • the (lateral) openings of the tunnel are equipped with anti-insect nets.
  • the invention relates to a processed tomato product obtainable by a process according to the invention.
  • the processed tomato product according to the invention comprises a sauce, passata, ketchup, tomato dices, crushed tomatoes, whole peeled tomatoes, tomato juice, puree or paste or a combination thereof.
  • the process according to the invention provides significant advantages.
  • the tomato plants can grow the entire year. Culturing of tomatoes is not confined anymore to the 'tomato season'. Consequently, no stock of an intermediate product and hardly any stock of the end-product need to be produced. This results in a constant supply chain and a better efficiency of the processing plant, that can be active the entire year as fresh tomatoes are available the entire year. Indeed, using the process of the present invention, two or even three growing cycles per year of tomatoes become possible.
  • the intermediate pasteurization/sterilisation step becomes redundant by the process according to the invention. The reduced need for storage and reduction in heating steps results in lower conversion costs (e.g. ca.
  • Example 1 The use of the process to produce a tomato product according to the invention is exemplified in Example 1.
  • Example 1 Growing tomatoes inside tunnel structures during the rain season in Goiania, Brazil (16°S,49°W).
  • Tomatoes of varieties C285, C232 and H9992 were transplanted inside one tunnel each on 4 th of November 2005, i.e. during the rain season.
  • the average climatic conditions in Goiania, Brazil can be found in e.g. www. Worldclimate.com.
  • the arcs of the tunnels were made from galvanised steal. They were fixed to the ground in concrete footings.
  • the tunnels were covered by a diffuser poly-ethylene with UV protection.
  • the tunnels were 4.5 meters wide and 65 meters long and had lateral openings on each side of the tunnel.
  • Two rows of tomato plants comprising 4 plants per meter were planted inside the tunnels. The plants were protected from the soil using white mulch. In total 480 plants per variety were transplanted.
  • the length of the growing cycle was between 108 and 124 days.
  • the temperature and humidity inside and outside the tunnels during this period were measured using a Log Box from Novus.
  • the temperature and humidity sensors were installed at a height of 1.5 m above the ground in the shadow of a wooden cage).
  • the average daily temperature as averaged over the time of the growing cycle was only slightly higher inside the tunnel structures (0.78 0 C).
  • the daily relative humidity as averaged over the time of the growing cycle was 83.05% inside the tunnel structure, whereas outside the tunnel structure, this was higher, being 88.43%.
  • the yield of fully ripe red tomatoes was on average 6 kg per plant. It should be mentioned that hardly, if any, yield was observed from tomato plants that were grown at the same time outside the tunnel structure.
  • the tomatoes were washed rigorously and then comminuted by chopping in a chopper pump to form a pulp.
  • a hot-break step took place in which the tomato pulp was recirculated through a shell-and-tube heat exchanger until a temperature of 95 ° C was reached. After this, recirculation continued for another 5 minutes.
  • the tomato pulp was passed through a 1.4 mm screen.
  • the resulting tomato juice was transferred to a single-effect forced recirculation evaporator and concentrated at a temperature between 65 and 70 0 C until the concentration level reached approximately 14°Bx.
  • the resulting puree was heated until 90 0 C, put into cans and pasteurised for 10 minutes in a water bath of a temperature of 97°C.
  • Example 1 shows that regardless of the rain season, the process according to the invention provides a novel method of preparing a processed tomato product with excellent quality and with lower costs compared to the 'intermediate paste process'.
  • Example 2 Growing tomatoes during the dry season in tunnel structures and in the open field in Goiania, Brazil (16°S,49°W)
  • Tomatoes of varieties HMX 4798, SVR 025 40 264, H9997, N 147, C901 , SVR 025 00 000, ISI 29616, SVR 025 10 566, C871 , Design, C877, H9205, H9992 and C232 were transplanted on 2 nd of May 2006 inside the tunnels.
  • the tunnels were covered with diffuser poly-ethylene with UV protection.
  • the tunnels were 4.5 meters wide and 65 meters long. Two rows were planted inside the tunnels and 4 plants per meter were transplanted. The plants were protected from the soil using a white mulch.
  • the same varieties were transplanted on 16 th of May 2006 in the same field (i.e. the same soil conditions) outside the tunnels for comparison.
  • the tomato juice as described above is further processed as in Example 1 described above, resulting in a processed tomato product.
  • the yield of plants cultured in a tunnel structure in the conventional tomato season is significantly higher than that of plants cultured outside despite the fact that the daily average temperature was only 0.68 0 C higher inside the tunnel than outside the tunnel. All tested varieties showed an increase in yield of red tomatoes per plant in kg when cultured inside a tunnel compared to the same varieties cultured in the open field. The yield increased up to an amount of 63%.
  • Example 3 recipe of a pasta sauce comprising the processed tomato product.
  • a sauce was made using variety H9992 according to the formulation below.
  • a tomato sauce was prepared according to the process of the invention.
  • step (e) of the process additional ingredients as indicated in the above table were added. This resulted in a tomato sauce.

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  • 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)
  • Storage Of Fruits Or Vegetables (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

L'invention concerne un procédé de fabrication d'un produit traité à base de tomates. Ledit procédé comprend les étapes consistant à : a) prendre des tomates d'une variété déterminée ; b) déchiqueter lesdites tomates ; c) effectuer facultativement une étape de broyage desdites tomates déchiquettes ; d) concentrer facultativement au moins une partie du produit résultant de l'étape (b) ou (c) ; e) ajouter facultativement des ingrédients supplémentaires au produit résultant de l'une quelconque des étapes (b) à (d) ; f) conditionner le produit résultant de l'une quelconque des étapes (b) à (e) ; g) effectuer une étape de conservation du produit, le procédé étant caractérisé en ce que lesdits plants de tomates sont cultivés dans une structure qui protège les plants de tomates de la pluie.
PCT/EP2008/050797 2007-02-16 2008-01-24 Procédé pour préparer un produit à base de tomates WO2008098822A1 (fr)

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EP07102567.0 2007-02-16
EP07102567 2007-02-16

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2953372A1 (fr) * 2009-12-09 2011-06-10 Mz Conseils Concentre de legume(s) ou de fruit(s) sans sel ajoute et plat cuisine pret a l'emploi contenant ledit concentre
WO2012067480A1 (fr) * 2010-11-16 2012-05-24 Zaida Luz Castro Esparaza Confiture de tomate
IT201800003068A1 (it) * 2018-02-27 2019-08-27 Agrinatura S R L Procedimento di lavorazione del pomodoro
IT202100006446A1 (it) * 2021-03-18 2022-09-18 Mutti Spa In Breve Mutti S P A Impianto per la produzione di passata di pomodoro

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3172770A (en) * 1962-03-23 1965-03-09 Campbell Soup Co Process for preparing tomato concentrate
EP1177721A2 (fr) * 2000-08-04 2002-02-06 Temple Products, LLC Système d'enclos ajustable pour plantation en lignes
US20030129292A1 (en) * 1998-04-02 2003-07-10 Lipton Tomato paste and sauce and process for preparation

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3172770A (en) * 1962-03-23 1965-03-09 Campbell Soup Co Process for preparing tomato concentrate
US20030129292A1 (en) * 1998-04-02 2003-07-10 Lipton Tomato paste and sauce and process for preparation
EP1177721A2 (fr) * 2000-08-04 2002-02-06 Temple Products, LLC Système d'enclos ajustable pour plantation en lignes

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SELINA P., BLEDSOE, M. E.: "U.S. Greenhouse/Hothouse Hydroponic Tomato Timeline", 30.04.02, XP002440612, Retrieved from the Internet <URL:http://cipm.ncsu.edu/cropTimelines/pdf/USgreenhousetomato.PDF> *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2953372A1 (fr) * 2009-12-09 2011-06-10 Mz Conseils Concentre de legume(s) ou de fruit(s) sans sel ajoute et plat cuisine pret a l'emploi contenant ledit concentre
WO2011070271A1 (fr) 2009-12-09 2011-06-16 Mz Conseils Concentré de légume(s) ou de fruit(s) sans sel ajouté et plat cuisiné prêt à l'emploi contenant ledit concentré
WO2012067480A1 (fr) * 2010-11-16 2012-05-24 Zaida Luz Castro Esparaza Confiture de tomate
IT201800003068A1 (it) * 2018-02-27 2019-08-27 Agrinatura S R L Procedimento di lavorazione del pomodoro
EP3530125A1 (fr) * 2018-02-27 2019-08-28 Agrinatura S.r.l. Procédé pour traiter des tomates
IT202100006446A1 (it) * 2021-03-18 2022-09-18 Mutti Spa In Breve Mutti S P A Impianto per la produzione di passata di pomodoro

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