Method for producing concentrated food products with fractionation concentration
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United States of America Patent
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-
Sep 8, 2009
Grant Date -
Nov 23, 2006
app pub date -
Jun 13, 2006
filing date -
Sep 19, 2001
priority date (Note) -
In Force
status (Latency Note)
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Abstract
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.
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