Tomato Products

a technology of tomato products and products, applied in the field of tomato products, can solve the problems of inability to filter tomato products, inability to operate at room temperature, and inability to dilution of concentrated products, so as to improve the saucing power, improve the organoleptic properties, and avoid caramelization. the effect of tas

Inactive Publication Date: 2010-06-03
ROMEO AURELIO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0013]The Applicant has surprisingly and unexpectedly found tomato products which do not need either dilution or concentration before their use, for instance on foods, said tomato products can also be used as such as foods, and have an improved saucing power, improved organoleptic properties, i.e., devoid of any caramel taste, bitter taste, cooking (“cotto”) aroma, sour taste.

Problems solved by technology

By using the reverse osmosis it is not possible to operate at room temperature.
In fact said compounds are pollutant of the tomato products.
It is also known that it is not feasible to filter the tomato products, in particular tomato juices and tomato passatas, since the filter is quite immediately occluded.
However, as above mentioned, said concentrated products must be diluted before or during use because of their too strong and unpleasant taste.
Generally all the commercial tomato concentrates having a dry residue above 12% wt. show such taste problem and therefore must be diluted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of a Tomato Product (Ro2 Code)

[0097]The processing is carried out under sterile conditions.

[0098]10 Kg of tomato juice (free from seeds and peels), previously hot break to inactivate enzymes, are portion-wise transferred in a 10 litre separator equipped with stirrer. The separator is constituted by food grade stainless steel wherein the walls are constituted by woven wire cloth having a hole diameter of 0.5 mm, the bottom wall of the separator does not have slots or holes. The stirring in the separator is such that the solid is conveyed towards the central zone of the separator. The distance between the separator walls and the stirrer blades is of 0.5 cm. The stirring (3 rpm) is started and it is operated at a temperature in the range 5° C.-10° C.

[0099]After 3 hours stirring speed is reduced to 2 rpm. It is noticed that the mass in the separator has become compact and homogeneous. After 7 hours from the process beginning, no serum is any longer separated from the mass in...

example 2

Preparation of a Tomato Product (Ro1) by Adding to the Product Ro2 Lyophilized Tomato Serum

[0112]980 g of the product Ro2, to which 20 g of lyophilized tomato serum are then added, are transferred into a vessel equipped with stirrer, in a sterile environment. It is stirred at 8 rpm at a temperature in the range 5° C.-10° C., until a homogeneous mass is obtained (product Ro1).

[0113]It is found that Ro1 has a dry residue of 11.8% by weight, water 88.2%, the water soluble solids are 58.5% and the water insoluble solids are 41.5% of the dry residue.

[0114]The rheological properties (shear stress / speed gradient (s−1) trend) of the product Ro1 have been measured and compared with the same commercial products used for obtaining Ro2.

[0115]The Ro1 trend is reported in FIG. 1 and the data with which the rheogram has been plotted are reported in Table 2. It can be repeated the same conclusions above mentioned for Ro2.

example 3

Preparation of Compositions of the Invention Tomato Products with Vegetable Oil

[0116]A composition of tomato product Ro1 and olive oil was prepared. In a vessel, under stirring at 200 rpm, olive oil was slowly added, at small portions, to the product Ro1, leaving the mass under stirring for 5 minutes. The englobed oil amount is 15% by weight. The product was recovered and let stand one month at +4° C., in a closed vessel, without showing substantial oil separation.

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PUM

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Abstract

Tomato products obtained from tomato juice or tomato passata having the following composition in percentage by weight:dry residue 5.5-20%,water94.5-80%,100% being the sum of the two components,wherein the amount of water insoluble and water soluble solids in the dry residue ranges in percentage by weight:Water insoluble solids from 18% to 70%,Water soluble solids from 82% to 30%,the sum of the two components being 100% of the dry residue.

Description

[0001]This application is a Divisional of co-pending application Ser. No. 10 / 524,014, filed on Feb. 8, 2005 and for which priority is claimed under 35 USC §120. application Ser. No. 10 / 524,014 is a national phase of PCT Application No. PCT / EP2003 / 0098639 filed on Aug. 5, 2003 under 35 USC §371 which claims priority from Italian Application No. M12002A0017801 filed on Aug. 8, 2002. The entire contents of each of the above-identified applications are hereby incorporated by reference.BACKGROUND OF THE INVENTION[0002]1. Field of the Invention[0003]The present invention relates to novel tomato products having an improved saucing power in particular on pasta.[0004]2. Description of the Related Prior Art[0005]Tomato products, prepared from the tomato juice obtained by fruit trituration, seed and peel separation, are known in the prior art. The tomato juice is an aqueous suspension of insoluble solids in an aqueous solution wherein organic and inorganic substances are dissolved.[0006]From t...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/211A23L2/02A23L2/04A23L2/08A23L11/30A23L19/00A23L21/10A23L21/15A23L23/00A23L27/10
CPCA23L1/2128A23L2/082A23L2/04A23L1/39A23L19/09A23L23/00
Inventor ROMEO, AURELIO
Owner ROMEO AURELIO
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