Process for preparing a tomato sauce using a pectinase enzyme

Details Process for preparing a tomato sauce using a pectinase enzyme Process for preparing a tomato sauce using a pectinase enzyme

1997-08-01

1999-05-11

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 50, 426518, 426521, 426615, A23B4/22

Patent

active

059026162

ABSTRACT:
A process for preparing fresh tomato sauce and the sauce prepared thereby. The sauce has a fresh taste and has good viscosity even though diced tomatoes provided therein are not subjected to an enzyme deactivation heating step. In the process, diced tomatoes and a tomato puree are combined in a kettle including firming salts, water and pectinase.

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