Inventors:
Grace H. Chiang - Chatsworth CA
Nicholas Melachouris - Monnaz, CH
Anita N. Palag - Carson CA
Elaine R. Wedral - Sherman CT
International Classification:
A23L 1212
Abstract:
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. degree. F. (85. degree. 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. degree. F. (43. degree. 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. degree. F. (35. degree. C. ).