System and method for producing concentrated food products...

Details System and method for producing concentrated food products... System and method for producing concentrated food products...

A - Human Necessities

23

L

A23L 1/212 (2006.01) A23L 1/211 (2006.01) A23N 1/00 (2006.01)

Patent

CA 2460927

An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions - a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

L'invention concerne un procédé de traitement amélioré permettant de produire une pâte de tomate ou d'autres produits alimentaires visqueux. Les tomates sont transformées en jus de tomate. Ledit jus est placé dans un décanteur qui sépare ou fractionne ce jus en deux parties: une partie gâteau plus épaisse et plus visqueuse et une partie sérum moins épaisse et moins visqueuse. La partie sérum est concentrée par élimination d'une partie de l'eau à l'aide d'un évaporateur, tel qu'un film mince ou un évaporateur de jus. La partie gâteau peut être concentrée, le cas échéant, à l'aide d'un mécanisme de séchage. Les parties sérum et gâteau sont recombinées afin de produire une pâte de tomate dont la couleur, la texture, la saveur et la valeur nutritive sont améliorées.

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