Process for preparing a tomato sauce using a pectinase enzyme
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United States of America Patent
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-
May 11, 1999
Issued Date -
N/A
app pub date -
Aug 1, 1997
filing date -
Aug 4, 1995
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A process for preparing fresh tomato sauce and the sauce prepared thereby. The sauce has a fresh taste and has good viscosity even though diced tomatoes provided therein are not subjected to an enzyme deactivation heating step. In the process, diced tomatoes and a tomato puree are combined in a kettle including firming salts, water and pectinase.
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