GB1197807A - Tomato Juice Process - Google Patents
Tomato Juice ProcessInfo
- Publication number
- GB1197807A GB1197807A GB50158/67A GB5015867A GB1197807A GB 1197807 A GB1197807 A GB 1197807A GB 50158/67 A GB50158/67 A GB 50158/67A GB 5015867 A GB5015867 A GB 5015867A GB 1197807 A GB1197807 A GB 1197807A
- Authority
- GB
- United Kingdom
- Prior art keywords
- juice
- tomato
- tomato juice
- nov
- extracting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000015193 tomato juice Nutrition 0.000 title abstract 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract 2
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 231100000252 nontoxic Toxicity 0.000 abstract 2
- 230000003000 nontoxic effect Effects 0.000 abstract 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002803 maceration Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
1,197,807. Tomato juice. J. R. WAGNER. 3 Nov., 1967 [4 Nov., 1966; 9 Dec., 1966], No. 50158/67. Addition to 1,128,359. Heading A2B. A high consistency tomato juice is obtained by heating raw tomato material, if desired with concomitant maceration, at then natural pH to a temperature and for a time sufficient to inactivate enzymes present, but insufficient to damage the tomatoes, mixing the resulting material with sufficient non-toxic acid, for example sulphuric, phosporic or preferably hydrochloric acid, to give a pH of 3.5 or less, and extracting the juice from the resulting mixture. The juice may be neutralised to its natural pH by addition of a non-toxic alkaline material, for example sodium or potassium hydroxide or carbonate, either before or after extracting from the acidified mixture.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3077566A GB1128395A (en) | 1966-07-08 | 1966-07-08 | High consistency tomato juice |
| US626364A US3366490A (en) | 1965-03-12 | 1966-11-04 | Preparation of high-consistency tomato juice |
| US600659A US3366488A (en) | 1965-03-12 | 1966-12-09 | Production of high-consistency tomato juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1197807A true GB1197807A (en) | 1970-07-08 |
Family
ID=27083673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB50158/67A Expired GB1197807A (en) | 1966-07-08 | 1967-11-03 | Tomato Juice Process |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1197807A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005072538A1 (en) * | 2004-01-30 | 2005-08-11 | Cft S.P.A. | A method for optimising the viscosity of juices and purees, in particular for tomatoes and fruit |
| WO2013035029A1 (en) * | 2011-09-07 | 2013-03-14 | Koninklijke Philips Electronics N.V. | Puree preparation method and device |
-
1967
- 1967-11-03 GB GB50158/67A patent/GB1197807A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005072538A1 (en) * | 2004-01-30 | 2005-08-11 | Cft S.P.A. | A method for optimising the viscosity of juices and purees, in particular for tomatoes and fruit |
| WO2013035029A1 (en) * | 2011-09-07 | 2013-03-14 | Koninklijke Philips Electronics N.V. | Puree preparation method and device |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PLNP | Patent lapsed through nonpayment of renewal fees |