Process of producing tomato paste

Patent metadata

Field	Value
Publication number	US-9364014-B2
Application number	US-59361808-A
Country	US
Kind code	B2
Filing date	Mar 7, 2008
Priority date	Mar 30, 2007
Publication date	Jun 14, 2016
Grant date	Jun 14, 2016

Abstract

The present invention relates to a method of producing tomato pastes that have increased dietary value, e.g. resulting from the presence of a significant amount of gamma-aminobutyric acid. More in particular, the present method concerns producing tomato pastes from dehydrated processing tomatoes, said dehydrated tomatoes being obtained either by harvesting post-ripened tomatoes that have dehydrated while still on the vine or by harvesting tomatoes that are subsequently dehydrated by drying the intact tomatoes said tomatoes having a cuticle that is permeable to water. The inventors have observed that in order to produce a tomato paste with the desired high GABA content and optimum taste, the processing tomatoes should be dehydrated to a Brix value within the range of 5-10.

First claim

The invention claimed is:

1. A method of producing a tomato paste comprising comminuting or macerating dehydrated processing tomatoes that express the cwp gene (SEQ ID NO: 2), wherein at least 50% of the dehydrated processing tomatoes have been dehydrated on the vine prior to said comminuting and macerating to a Brix value in the range of 6-9 and said dehydrated tomatoes have a citric acid content below 0.6 weight % when corrected to 12 degrees Brix; and
wherein the tomato paste comprises at least 0.09 weight % of GABA when corrected to 12 degrees Brix.

2. The method of claim 1 , wherein the tomato paste comprises at least 0.10 wt % of GABA when corrected to 12 degrees Brix.

3. The method of claim 1 , wherein the tomato paste has a ratio of the amount of sucrose to the amount of citric acid of higher than 0.4.

4. The method of claim 1 , further comprising heating the comminuted or macerated tomatoes to inactivate the cell wall degrading enzymes and/or to remove water.

5. A method for increasing the gamma-aminobutyric acid content of a food product or beverage, comprising incorporating into said food product or beverage the tomato paste of claim 1 .

6. The method of claim 1 , wherein the tomato paste has a ratio of the amount of sucrose to the amount of citric acid of higher than 0.2.

7. The method of claim 1 , wherein the ratio of the total amount of fructose and glucose to the amount of sucrose in said dehydrated tomatoes is less than 40.

8. A method of producing a tomato paste comprising comminuting or macerating dehydrated processing tomatoes that express a polypeptide having an amino acid sequence of SEQ ID NO: 1 or a polypeptide having at least 95% identity of SEQ ID NO: 1 wherein at least 50% of the dehydrated processing tomatoes have been dehydrated on the vine prior to said comminuting and macerating to a Brix value in the range of 6-9 and said dehydrated tomatoes have a citric acid content below 0.6 weight % when corrected to 12 degrees Brix; and wherein the tomato paste comprises at least 0.09 weight % of GABA when corrected to 12 degrees Brix.

9. The method of claim 8 , wherein dehydrated processing tomatoes express a polypeptide having the amino acid sequence of SEQ ID NO: 1.

10. The method of claim 8 , wherein the tomato paste comprises at least 0.10 wt % of GABA when corrected to 12 degrees Brix.

11. The method of claim 8 , wherein the tomato paste has a ratio of the amount of sucrose to the amount of citric acid of higher than 0.4.

12. The method of claim 8 , further comprising heating the comminuted or macerated tomatoes to inactivate the cell wall degrading enzymes and/or to remove water.

13. A method for increasing the gamma-aminobutyric acid content of a food product or beverage, comprising incorporating into said food product or beverage the tomato paste of claim 8 .

14. The method of claim 9 , wherein the tomato paste comprises at least 0.10 wt % of GABA when corrected to 12 degrees Brix.

15. The method of claim 9 , wherein the tomato paste has a ratio of the amount of sucrose to the amount of citric acid of higher than 0.4.

16. The method of claim 8 , wherein the tomato paste has a ratio of the amount of sucrose to the amount of citric acid of higher than 0.2.

17. The method of claim 8 , wherein the ratio of the total amount of fructose and glucose to the amount of sucrose in said dehydrated tomatoes is less than 40.

18. A method of producing a tomato paste comprising comminuting or macerating dehydrated processing tomatoes that express the cwp gene (SEQ ID NO: 2) or a polypeptide having an amino acid sequence of SEQ ID NO: 1
wherein the dehydrated processing tomatoes have been dehydrated on the vine to a Brix value in the range of 6-9 and said dehydrated tomatoes have a citric acid content below 0.6 weight % when corrected to 12 degrees Brix; and
wherein the tomato paste comprises at least 0.09 weight % of GABA when corrected to 12 degrees Brix.

19. A method of producing a tomato paste comprising comminuting or macerating dehydrated processing tomatoes that express the cwp gene (SEQ ID NO: 2) or a polypeptide having the amino acid sequence of SEQ ID NO: 1,
wherein the dehydrated processing tomatoes were dehydrated on the vine to a Brix value in the range of 6-9 and said dehydrated tomatoes have a citric acid content below 0.6 weight % when corrected to 12 degrees Brix; and
wherein the tomato paste comprises at least 0.07 weight % of GABA when corrected to 12 degrees Brix.

20. The method of claim 19 , wherein the ratio of the total amount of fructose and glucose to the amount of sucrose in said dehydrated tomatoes is less than 40.

Assignees

• Thomson Helen Elizabeth C
• Castilho Jose Anisio
• Nunhems Bv

Inventors

• Thomson Helen Elizabeth C
• Castilho Jose Anisio

Classifications

• A61P25/00

  Drugs for disorders of the nervous system · CPC title

• A23L19/09

  Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence) · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L27/63 Primary

  Ketchup · CPC title

• A23L1/2128 Primary

  Human Necessities · mapped topic