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AssigneeKraft Foods, Inc.
InventorsDavid M. Gallaher, deceased, Kelly Lynn Gallaher, heir, David Edward Gallaher, heir
Estimating the term…
A method for high pressure, high shear homogenization of a tomato-based product, such as a ketchup or a sauce, is provided to increase the product's viscosity without significant loss of other important product characteristics, such as liquid retention, color, texture, etc. The method also provides for a homogenized tomato-based product with a significantly reduced tomato solid content, without loss of other important product characteristics. In one embodiment, a slurry of, among other components, a tomato paste, puree, juice or mixture of tomato solids, which may be blended and cooked at elevated temperatures, is introduced into a high pressure, high shear homogenizer and is homogenized at pressures from about 5,000 psi (345 bar) to in excess of about 14,500 psi (1000 bar) and is transferred to an appropriate dispensing container. In other embodiments, the tomato mixture may be blended with a food grade acid such as acetic acid (in the form of vinegar); and may include 4% corn syrup or 1% starch to increase or stabilize the viscosity of the product.
A method for preparing a tomato-based product of increased viscosity made of a first slurry including at least a first phase comprising at least about 6% tomato solids by weight and a second phase of water, the method comprising subjecting the first slurry to high pressure, high shear homogenization at homogenization pressures of at least about 5,000 psi, which homogenization pressure and a temperature of homogenization which is effective for providing a viscosity increase to at least about a viscosity of a second slurry which has not undergone the high shear homogenization and which second slurry comprises at least about 10 percent more tomato solids than the product made from the first slurry without significant loss of color and liquid retention.
A method for increasing the viscosity of a tomato sauce comprising blending together tomato paste and water to make a first slurry having at least a first phase comprising at least about 6% tomato solids by weight and a second phase of water, homogenizing the first slurry at pressures of at least about 5,000 psi to about 14,500 psi, which homogenization pressure and a temperature of homogenization which is effective for providing a viscosity increase to at least about a viscosity of a second slurry which has not undergone the high shear homogenization and which second slurry comprises at least about 10 percent more tomato solids than the product made from the first slurry without significant loss of color and liquid retention, and transporting the homogenized blend to appropriate storage containers.
A method for making a tomato ketchup with improved viscosity and reduced tomato solids comprising:
A tomato ketchup having an increased viscosity comprising a first slurry including at least a first phase comprising at least about 6% tomato solids by weight and a second phase of water, the viscosity of said ketchup increased by subjecting the first slurry to high pressure, high shear homogenization pressures of at least 5,000 psi, which homogenization pressure and a temperature of homogenization which is effective for providing a viscosity increase to at least about a viscosity of a second slurry which has not undergone the high shear homogenization and which second slurry comprises at least about 10 percent more tomato solids than the product made from the first slurry without significant loss of color and liquid retention.
Dependencies are inferred from the claim text.