Tomato processing method

Details Tomato processing method Tomato processing method

1991-03-21

1993-07-20

Paden, Carolyn

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,...

426481, 426482, A23L 1212

Patent

active

052291600

ABSTRACT:
Tomatoes and other fruit may be processed so as to avoid destroying viscosity inducing components by passing the sliced fruit through a counter current extractor in counter current with an aqueous liquid, the liquid being at a temperature of at least 65.degree. C.; recovering a liquid phase from the lower end of the counter current extractor and a solid phase from the upper end of the extractor; recovering flavour and/or aroma components from the liquid phase; subjecting the solid phase to a finishing process to remove skins and/or seeds therefrom; and dewatering the finished solid phase to increase the viscosity thereof.

REFERENCES:
patent: 3220857 (1965-11-01), Hollis
patent: 3250630 (1966-05-01), Webster
patent: 3396769 (1968-08-01), Hirahara
patent: 3467156 (1969-09-01), Hirahara
patent: 3873753 (1975-03-01), Nelson
patent: 4297381 (1981-10-01), Tenuta
patent: 4315039 (1982-02-01), Levati
patent: 4363264 (1982-12-01), Lang
patent: 4472444 (1984-09-01), Studer
patent: 4950493 (1990-08-01), Kobes
patent: 4981220 (1991-01-01), Kolodesh
patent: 5037662 (1991-08-01), Poulose
patent: 5096719 (1992-03-01), Gresch

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