Processed tomato products and process for preparing the same

A tomato and product technology, applied in food preparation, botanical equipment and methods, plant products, etc., can solve the problems of unreported and blocked commercial use, and achieve the effect of improving taste and texture

Inactive Publication Date: 2005-09-28
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] While it appears from the above references that a range of properties of this suppressed ripening tomato has been investigated due to one or more of the genes alc, rin, nor or Nr, for commercial use did not report it, and actually blocked it

Method used

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  • Processed tomato products and process for preparing the same
  • Processed tomato products and process for preparing the same
  • Processed tomato products and process for preparing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Example 1: Breeding and Screening

[0078] As starting material, a cross between a homozygous maturation-suppressing mutant (thought to be alc; see Example 5 for validation) and a homozygous old golden-crimson (ogc) mutant was obtained from Ohio State University, USA (The accession number is 96-9422-400). This F1 heterozygous alc / ogc population was then selfed and mono-plants were selected for the phenotypic traits of both inhibition of fruit ripening (homozygous alc) and golden flower color (homozygous ogc). Seeds from selected plants were then backcrossed to indoor breeding lines to generate stable double homozygous plants for evaluation of fruit and processed tomato product characteristics.

Embodiment 2

[0079] Example 2: Bostwick with insoluble solids: 22 conventional sauces (control) and sauces according to the invention

[0080] The percentage of insoluble solids was determined and Bostwick values ​​determined (all at 12° Brix) in 22 factory or commercially available hot or cold crushed tomato pastes. The Bostwick value (average of the different determinations for each sauce) is then plotted against the percentage of insoluble solids. Hot crushed paste is a commercially available product, or prepared in one's own factory using the following method: Tomatoes are crushed in such a way as to minimize air entrainment and rapidly heated to >85°C, typically by means of a steam coil with touch. The juice is then extracted and evaporated to 24°-31° Brix typically by a 2 or 3 stage process. For the assay, the samples were diluted to 12° Brix.

[0081] Cold crushed sauce is a commercial product that is typically prepared by crushing tomatoes at a temperature below 85°C in a manner...

Embodiment 3

[0096] Example 3: Exogalactanase activity

[0097] The exogalactanase activity of four types of tomato was measured at three stages of ripening: the green stage (ie just before the break point), 5-6 days after break, and 12-13 days after break. The four tomato groups are: the tomato of Example 1, which is considered homozygous for alc and homozygous for ogc; Bos 3155 (commercially available); U338 (internal breeding line with regular ripeness and color); and homozygous ogc (with a regular mature internal breeding line).

[0098] Exogalactanase activity can be expressed as nanomoles of galactose per gram of fresh weight (fwt) per hour, which can be converted. Use the following protocol to determine the conversion of galactose.

[0099] Extract preparation

[0100]Samples of tomato peel were obtained from cryopreservation and placed in 50 ml Falcon plastic tubes containing PVPP (1% w / v buffer). Then a 1:1.5 (w:v) 0.2M sodium phosphate buffer (pH 7.5) was added. Leave it at ...

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Abstract

Processed tomato products which have an increased consistency as expressed by reduced Bostwick at certain insoluble solids level and Brix value.

Description

field of invention [0001] The present invention relates to processed tomato products and methods of making tomato products. Background of the invention [0002] In industries that process tomatoes into end products such as sauces, ketchup, soups, toppings, etc., two stages usually stand out: primary processing and secondary processing. Primary processing usually includes at least hot or cold crushing of the tomatoes and a concentration step. Water is removed from the tomato pulp during the thickening step, resulting in a thicker sauce. Water removal can be accomplished in many ways, however evaporative removal of water (by heating) is the prevalent method. The obtained thickened sauce or puree can be stored or directly further processed into various finished products, such as tomato sauce, ketchup, etc. for edible paste. [0003] This end product usually requires a specific consistency to be rated as a premium product (behind good color, flavor, etc.). In order to achiev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01H5/10A23L19/00
CPCA23L1/2128A23L19/09
Inventor A·J·巴拉克劳格N·S·布拉克S·P·克里维A·爱舍克M·J·吉德莱J·胡J·T·米切尔J·德斯瓦
Owner UNILEVER NV
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