The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jul. 25, 1995
Filed:
Dec. 05, 1994
Grace H Chiang, Chatsworth, CA (US);
Nicholas Melachouris, Monnaz, CH;
Anita N Palag, Carson, CA (US);
Elaine R Wedral, Sherman, CT (US);
Nestec S.A., Vevey, CH;
Abstract
Tomato based products, such as tomato puree, tomato paste, tomato sauce, and the like, having improved flavor characteristics, are produced by the modified hot break process of this invention. In this modified process whole tomatoes are subjected to an initial heating step which effects only limited heat penetration of the tomatoes. That is, whole tomatoes are blanched in water having a temperature above 185.degree. F. (85.degree. C.) for a short period of time to inactivate only those enzymes, primarily pectic enzymes, located at or near the surface of the tomatoes. Tomato enzymes located interior of the pericarp are not destroyed in this initial heating step. The tomatoes are then cooled to reduce the surface temperature of the tomatoes below about 110.degree. F. (43.degree. C.), and the cooled tomatoes are macerated in the presence of added alkali and a food grade alcohol, to provide a tomato slurry having a pH of between 4.7 and 5.1 and a temperature of below about 95.degree. F. (35.degree. C.). The tomato slurry is acidified to a normal tomato pH and the acidified slurry is then processed by conventional hot break procedures in which the slurry is heated to inactivate all enzymes and the slurry is pumped through a pulper and a finisher, and is then concentrated to a desired level of tomato solids. Tomato products produced by this invention have sweeter, more fruity, and less sour taste characteristics than tomato products produced by conventional hot break procedures.