Textured protein tomato sauce products
US4560564A · kind A · utility
13Cited by
6References
28Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 19, 1984 |
| Grant date | Dec 24, 1985 |
| Priority date | — |
| Expiry date | Sep 19, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/63
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at 70.degree. F. (21.degree. C.) of from about 20.5 to about 25 Hunter "L" units, from about 18.5 to about 25 Hunter "a" units, and from about 11.5 to about 15 Hunter "b" units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.