초록 ▼

Tomato based products, such as tomato puree, tomato paste, tomato sauce, and the like, having improved flavor characteristics, are produced by the modified hot break process of this invention. In this modified process whole tomatoes are subjected to an initial heating step which effects only limited

Tomato based products, such as tomato puree, tomato paste, tomato sauce, and the like, having improved flavor characteristics, are produced by the modified hot break process of this invention. In this modified process whole tomatoes are subjected to an initial heating step which effects only limited heat penetration of the tomatoes. That is, whole tomatoes are blanched in water having a temperature above 185°F. (85°C.) for a short period of time to inactivate only those enzymes, primarily pectic enzymes, located at or near the surface of the tomatoes. Tomato enzymes located interior of the pericarp are not destroyed in this initial heating step. The tomatoes are then cooled to reduce the surface temperature of the tomatoes below about 110°F. (43°C.), and the cooled tomatoes are macerated in the presence of added alkali and a food grade alcohol, to provide a tomato slurry having a pH of between 4.7 and 5.1 and a temperature of below about 95°F. (35°C.). The tomato slurry is acidified to a normal tomato pH and the acidified slurry is then processed by conventional hot break procedures in which the slurry is heated to inactivate all enzymes and the slurry is pumped through a pulper and a finisher, and is then concentrated to a desired level of tomato solids. Tomato products produced by this invention have sweeter, more fruity, and less sour taste characteristics than tomato products produced by conventional hot break procedures.

대표청구항 ▼

A process for producing tomato products having improved flavor characteristics which comprises heating the surface of whole tomatoes to a temperature sufficient to inactivate pectic enzymes only in the pericarp portion of the tomatoes, cooling the heated surfaces of the whole tomatoes, macerating th

A process for producing tomato products having improved flavor characteristics which comprises heating the surface of whole tomatoes to a temperature sufficient to inactivate pectic enzymes only in the pericarp portion of the tomatoes, cooling the heated surfaces of the whole tomatoes, macerating the cooled tomatoes in the presence of added edible alkali and from about 0. 1 to 1.0% by weight of the tomatoes of a food grade alcohol to form a tomato slurry containing intracellular enzymes released from the tomato, the alkali being present in an amount sufficient to provide the tomato slurry with a pH of between about 4.7-5.1, acidifying the tomato slurry to a natural tomato pH in the range of about 4.2 to 4.4, heating the acidified tomato slurry under conditions sufficient to inactivate substantially all tomato enzymes in said slurry, finishing the tomato slurry to a preselected particle size while removing seeds and skin therefrom, and concentrating the finished tomato slurry to a predetermined Brix level to thereby provide a tomato product having improved flavor characteristics.