# US 2003/0129292 A1 · Tomato paste and sauce and process for preparation

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 2003/0129292 A1
- Document ID: US20030129292A1
- Status: Published application
- Kind: A1
- Application number: 10/214,208
- Filed: 2002-08-06
- Published: 2003-07-10
- Earliest claimed: 1998-04-02
- Assignees: Lipton
- Inventors: Nancy Blaker; Jinguo Hu; Adel El-Sheikh; Anthony John Barraclough; Jacqueline De Silva; Michael John Gidley; John Turner Mitchell
- Web page: https://patentgrep.com/patent/US20030129292A1

## CPC

- A23L 27/63: {Ketchup}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

Homozygous rin and/or nor and/or alc tomatoes, or tomatoes heterozygous in both rin and nor and/or alc are used to prepare a tomato paste, juice or sauce having good viscosity as well as good color. Preferably the tomatoes used also include color enhancing genes such as old gold crimson (ogc) high pigment (hp), dark green (dg), intense pigment (Ip), or color enhancing transgenic genes.

## Claims

### Claim 1

Tomato paste having an increased consistency such that when measured at an insoluble solids interval of 2.5-3.6% at 12°Brix:
(Bostwick value )<10.5−2.3822×(percentage of insoluble solids).

### Claim 2 (depends on 1)

Tomato paste according to claim 1, such that when measured at insoluble solids interval of 2.5-3.6% at 12°Brix:
(Bostwick value)<10.0−2.3822×(percentage of insoluble solids).

### Claim 3 (depends on 2)

Tomato paste according to claim 2, such that when measured at an insoluble solids interval of 2.5-3.6% at 12°Brix:
(Bostwick value)<9.5−2.3822×(percentage of insoluble solids).

### Claim 4 (depends on 1, 2, 3)

Tomato paste according to claim 1-3, wherein the paste is obtained by a hot break process, and optionally followed by concentration.

### Claim 5 (depends on 1, 2, 3, 4)

Tomato paste according to claim 1-4, having a USDA color score at 8.5°Brix of 35-60.

### Claim 6

Processed tomato product, wherein at least 10% (pref. 20%, more pref. 50%) tomatoes which are homozygous for rin, homozygous for nor, homozygous for Nr, homozygous for alc, heterozygous for combinations of two of the rin, nor, Nr or alc genes, or combinations thereof.

### Claim 7 (depends on 6)

Product according to claim 6 comprising tomatoes which are homozygous for at least two genes of rin, nor, Nr, or alc.

### Claim 8 (depends on 6, 7)

Product according to claim 6-7 having USDA color scores at 8.5 Brix of at least 35.

### Claim 9 (depends on 8)

Product according to claim 8 having USDA color scores of 42 or greater.

### Claim 10 (depends on 8, 9)

Product according to claim 8-9, having USDA color scores of less than 60.

### Claim 11 (depends on 6, 7, 8, 9, 10)

Product according to claim 6-10 wherein said tomatoes further comprise at least one color-enhancing gene.

### Claim 12 (depends on 11)

Product according to claim 11 wherein said color enhancing genes are selected from the group consisting of old god crimson (ogc), high pigment (hp), dark green (dg), Intense pigment (Ip), as well as color enhancing transgenic genes

### Claim 13 (depends on 6, 7, 8, 9, 10, 11, 12)

Product according to claim 6-12, wherein the processed tomato product is in the form of tomato pastes, tomato sauces, tomato juices, tomato concentrates, tomato passatas, salsa, barbecue sauce, pizza sauce, spaghetti sauce, tomato fritto, ketchup (catsup), soup or other form.

### Claim 14

Process for preparing 3 tomato product, the product having a USDA color score of 35-60 and wherein at least 10% (pref. 20%, more pref. 50%) of the tomatoes to be processed have a level of polygalacturonase of less than 200 (preferably less than 100, more pref. less than 50) μmoles GalA/ml/hour, and wherein said tomatoes to be processed have a level of exogalactanase of less than 70 (preferably less than 35) nmoles galactose/g fwt/hour.

### Claim 15 (depends on 14)

Process according to claim 14, wherein at least 10% (pref. 20%, more pref. 50%) of the tomatoes to be processed are homozygous for rin, homozygous for nor, homozygous for Nr, homozygous for alc, heterozygous for combinations of two of the rin, nor, Nr or alc genes, or combinations thereof.

### Claim 16 (depends on 14, 15)

Process according to claim 14-15, wherein other ripening-inhibiting genes than alc, rin, nor, Nr, are present in the tomato in such a genotypic form that they inhibit ripening.

### Claim 17 (depends on 14, 15, 16)

Process according to claim 14-16, wherein said tomatoes further comprise at least one color enhancing gene.

### Claim 18 (depends on 17)

Process according to claim 17, wherein said color enhancing genes are selected from the group consisting of old gold crimson (ogc), high pigment (hp), dark green (dg), intense pigment (Ip), as well as color enhancing transgenic genes.

### Claim 19 (depends on 14, 15, 16, 17, 18)

Process according to claim 14-18, wherein the process comprises the steps of:
heating tomatoes to a temperature of 60-120° C.
comminuting or dicing said tomatoes in any given order.

### Claim 20

A tomato paste comprising tomatoes having homozygous mutant rin genes, homozygous mutant nor genes or tomatoes heterozygous in both rin and nor genes.

### Claim 21 (depends on 20)

The tomato paste according to claim 20 which is homozygous in both mutant rin and mutant nor genes.

### Claim 22 (depends on 20)

The paste according to claim 20 having USDA paste color scores at 8.5 Brix of from 35-50.

### Claim 23 (depends on 22)

The paste according to claim 22 having USDA paste color scores of 42 or greater.

### Claim 24 (depends on 20)

The paste according to claim 20 comprising at least 50% by weight tomatoes having homozygous mutant rin genes, homozygous mutant nor genes or tomatoes heterozygous in both rin and nor genes.

### Claim 25 (depends on 20)

The tomato paste according to claim 20 wherein said tomatoes further comprise a color enhancing gene.

### Claim 26 (depends on 25)

The paste according to claim 25 wherein said color enhancing genes are selected from the group consisting of old gold crimson, high pigment, dark green, intense pigment and color enhancing transgenic genes.

### Claim 27 (depends on 26)

The paste according to claim 26 wherein said paste comprises at least 50 wt. % of said tomatoes.

### Claim 28 (depends on 24)

The paste of claim 24 wherein at least 50% of the tomatoes used to make the paste have homozygous mutant rin genes, homozygous mutant nor genes or are heterozygous in both rin and nor genes.

### Claim 29 (depends on 27)

The paste of claim 27 wherein at least 50% of the tomatoes used to make the paste have homozygous mutant rin genes, homozygous mutant nor genes or are heterozygous in both rin and nor genes.

### Claim 30

A sauce comprising tomatoes having homozygous mutant rin genes, homozygous mutant nor genes or tomatoes heterozygous in both rin and nor genes.

### Claim 31 (depends on 30)

The sauce according to claim 30 having 12 to 25 Brix and 4-13 cm Bostwick.

### Claim 32 (depends on 31)

The sauce according to claim 31 comprising from 0.5 to 2 wt. % salt and a pH of from 4.0 to 4.4.

### Claim 33 (depends on 32)

The sauce according to claim 32 wherein the salt level is from 1 to 2 wt. %.

### Claim 34 (depends on 30)

The sauce according to claim 30 which is selected from the group consisting of red spaghetti sauce, other red pasta sauces, pesto sauce, salsa, tomato puree, pizza sauce, tomato sauce, BBQ sauce, catsup and soup.

### Claim 35 (depends on 34)

The sauce according to claim 34 wherein said sauce is a red spaghetti sauce.

### Claim 36

A tomato paste comprising tomatoes having homozygous ripening inhibiting genes.

### Claim 37

A tomato paste comprising (i) tomatoes having homozygous ripening inhibiting genes or (ii) tomatoes heterozygous in at least two ripening inhibiting genes.