Tomato processing method
US5229160A · kind A · utility
9Cited by
13References
8Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Mar 21, 1991 |
| Grant date | Jul 20, 1993 |
| Priority date | — |
| Expiry date | Mar 21, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/09
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.