Process and formulation for dried tomatoes

Details Process and formulation for dried tomatoes Process and formulation for dried tomatoes

2006-05-24

2009-12-01

Pratt, Helen F (Department: 1794)

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,...

C426S455000, C426S506000, C426S518000, C426S615000, C426S640000, C426S658000

Reexamination Certificate

active

07625592

ABSTRACT:
A process for drying tomatoes which produces higher yielding dried tomatoes having improved color and flavor without the use of preservatives and sulfur dioxide is provided. Generally, the process includes chilling or freezing tomatoes, infusing the tomatoes with an infusion solution, and then drying the tomatoes. The tomatoes may be cut into two or more pieces, bruised or abraised before infusion.

REFERENCES:
patent: 2420517 (1947-05-01), Brandner et al.
patent: 4542033 (1985-09-01), Agarwala
patent: 5260088 (1993-11-01), Bernard
patent: 5718939 (1998-02-01), Nugent
patent: 6524640 (2003-02-01), Sinha
patent: 6743460 (2004-06-01), May

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