Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
1999-09-30
2001-07-24
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S518000, C426S520000, C426S524000, C426S615000
Reexamination Certificate
active
06265014
ABSTRACT:
TECHNICAL FIELD
The subject of the present invention is a process for the preparation of candied tomato pieces, candied tomato pieces, and food products containing the candied tomato pieces.
BACKGROUND ART
It is generally known to prepare candied tomatoes. CN 88108671 describes a process for the manufacture of candied tomatoes in which the tomatoes are washed, prepared in a syrup, candied and then cooked before being packaged.
Moreover, HU 863805 describes a process for the preservation of green tomatoes, in which the green tomatoes are peeled, cut into pieces, treated with steam in a bath containing acetic acid, and then soaked in a syrup containing 50% sugar and flavoring agents at 80° C.
These prior art processes prepare candied tomatoes by immersing the candied tomato pieces in a sterilized syrup. The immersion of the candied tomatoes in a soaking stage causes part of the flavor of the tomatoes to be lost.
The aim of the present invention is to provide a quick process that makes it possible to obtain individual pieces of candied tomatoes without causing part of the flavor to be lost.
SUMMARY OF THE INVENTION
The present invention provides a process for the preparation of candied tomato pieces comprising the steps of peeling tomatoes, cutting the peeled tomatoes into pieces, sprinkling the tomato pieces with a mixture comprised of sugar and salt in an amount sufficient to improve candying when the tomatoes are cooked, and cooking the tomato pieces so as to obtain candied tomato pieces. The tomato pieces can be cooked at about 180-250° C. for about 3 to 15 minutes. The starting tomato pieces can be fresh or frozen. The process may further include the steps of cooling the tomatoes to room temperature after they are cooked and individually deep-freezing the candied tomato pieces.
The mixture based on sugar and salt may contain, relative to the quantity of tomatoes, about 0.5 to 2 percent salt and about 2 to 5 percent sugar. Furthermore, the mixture based on sugar and salt may also include, relative to the quantity of tomatoes, about 0.05 to 0.2 percent calcium chloride to preserve and reinforce the texture of the candied tomatoes and about 0.5 to 0.2 percent ascorbic acid to maintain the color and taste of the candied tomatoes or any herbs and spices which are added to flavor the tomato pieces.
The invention also relates to candied tomato pieces obtained by according to the process. The water loss of the candied tomato pieces can be about 4 to 10 percent relative to the water content of the tomatoes at the start.
The invention further relates to a food product comprising the candied tomato pieces. The food product can be a sauce, a topping, a pizza, a snack, or a prepared meal.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The process for preparing candied tomato pieces according to the present invention comprises cutting peeled tomatoes into pieces, sprinkling a mixture based on sugar and salt onto the pieces, cooking the pieces at a temperature of about 180-250° C. for 3-15 minutes, and preferably 160-220° C. for about 8-20 minutes, to obtain candied tomato pieces.
Surprisingly, it has been observed that the process of the present invention makes it possible to obtain candied tomato pieces having a nice red color and having a good taste. These candied tomato pieces can be easily frozen, without water being discharged after defrosting.
Thus, in the process for the preparation of candied tomato pieces according to the present invention, peeled tomatoes are cut into pieces of about 3-8 cm
3
.
If frozen tomatoes are used to carry out the process according to the invention, 5-8 cm
3
pieces are preferably cut, because the shrinkage of these tomato pieces during the cooking stage is greater.
The tomato pieces are then sprinkled with a mixture based on sugar and salt. This mixture makes it possible to improve candying during the subsequent cooking stage. Preferably, this mixture contains, relative to the quantity of tomatoes, about 0.5 to 2 percent salt and about 2 to 5 percent sugar.
It is possible to add to this mixture, relative to the quantity of tomatoes, 0.05 to 0.2 percent calcium chloride, so as to preserve and reinforce the texture of the candied tomato pieces, and about 0.05 to 0.2 percent ascorbic acid, so as to maintain the color and the taste of the candied tomato pieces. The ascorbic acid acts as an antioxidant.
It is also possible to add herbs and spices, so as to flavor the tomato pieces, if desired.
The tomato pieces are then cooked at about 160-220° C. for 8-20 min, so as to obtain candied tomato pieces. The cooking is carried out in a medium that has good ventilation and some moisture, so that the candying of the tomato pieces occurs without the pieces becoming dry and burned during the cooking stage. Preferably, the moist temperature during the cooking stage is about 70-90° C. The tomato pieces can be cooked, for example, in a continuous cooking oven equipped with a grid conveyor on which the tomato pieces are placed.
The candied tomato pieces thus prepared can be rapidly cooled to room temperature with pulsated air, before carrying out an individual quick deep-freezing. The deep-freezing can be performed, for example, using a deep-freezer such as the “flowfreezer” marketed by the company Friscoscandia. It is preferable to carry out an individual quick deep-freezing of the candied tomato pieces.
The subject of the present invention is also the candied tomato pieces obtained using the process. Preferably, these candied tomato pieces exhibit a water loss of about 4 to 10 percent, relative to the water content of the tomatoes at the start. It is possible to use tomatoes having a dry matter content of about 4 to 6 percent, so as to produce candied tomato pieces having a dry matter content of about 10 to 16 percent.
Finally, these candied tomato pieces can be used for the manufacture of a food product. It is possible, for example, to use the candied tomato pieces for the manufacture of sauces, for the manufacture of toppings, for pizza, for snacks, or for prepared meals.
REFERENCES:
patent: 3788862 (1974-01-01), Hoover et al.
patent: 4041184 (1977-08-01), Bonacina
patent: 4542033 (1985-09-01), Agarwala
patent: 663 152 (1995-07-01), None
patent: 2 682 856 (1993-04-01), None
patent: 2 754 149 (1998-04-01), None
patent: 2 757 020 (1998-06-01), None
patent: 92/10940 (1992-07-01), None
Givens, M., Modern Encyclopedia of Cooking J.G. Ferguson Publishing Co., Chicago, p. 1386, 1969.*
The Gourmet Cookbook, Gourmet Distributins Corp., N.Y, p. 478, 1950.
Gonzalez Carmen
Harlaux Ginette
Nestec S.A.
Pennie & Edmonds LLP
Pratt Helen
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