Dec. 22, 1970 R. G.

WALKER ETAL 3,549,384

TOMATO PRODUCT AND METHOD OF MAKING SAME
Filed July 18, 1967

INVENTORS
abaza76? A4/422
622a 4a691

BY Juick 7.4% 4. ATTORNEYs

 3,549,384
United States Patent Office Patented Dec. 22, 1970
1. 2
brought to a boil with the balance added slowly, so as
3,549,384 not to check the boiling. Next the concentrated tomato
TOMATO PRODUCT AND METHOD pulp is removed into finishing kettles where the remain
OF MAKING SAME ing catsup ingredients, such as vinegar, Sugar, Salt and
Robert G. Walker, Glenview, and George Bosy, Park spices are added and the mixture is boiled to the desired
Ridge, I., assignors to Kraftco Corporation, New
York, N.Y., a corporation of Delaware consistency or total solids. The catsup is finally de-aerated
Filed July 18, 1967, Ser. No. 654,169 and hot filled.
Int, Cl, A23 1/00, 1/22 Such conventional method of catsup manufacture has
U.S. C. 99-00 8 Claims numerous disadvantages. The mixture of catsup ingredients
O tends to bake on the inside kettle wall during boiling and
thus retards heat transfer. The boil and re-boil procedure
ABSTRACT OF THE DISCLOSURE for cooking the catsup ingredients results in flavor loss
Preparing tomatoes for the manufacture of catsup by through evaporation. Also boiling, cooking, and re-heat
breaking fresh whole tomatoes into particulate tomato ing the catsup through a heat exchanger coupled with
solids and heating the surface of the particulate tomatoes 15 excessive re-circulation of the catsup product tends to
within 10 seconds to a temperature sufficient to inactivate cause separation of the catsup during storage in the con
pectin-splitting enzymes thereon and thereafter complete tainer and possibly requires more tomato solids than if
ly heating the tomatoes within a time Sufficiently short the process were less heat abusive.
so that breakdown of the total pectin by enzymatic activity Accordingly, it is the principal object of the present
is minimized. Heating is preferably effected by contacting 20 invention to provide an improved method of manufactur
a flowing stream of the particulate tomato solids with sani ing tomato catsup. It is another object of the present
tary Steam. invention to provide an improved method of heating to
mato solids to inactivate pectinase. It is a particular ob
The present invention generally relates to a tomato ject of the present invention to prepare fresh whole to
product and more particularly it relates to the preparation 25 matoes for the manufacture of tomato catsup which mini
of an improved tomato catsup.
mizes breakdown of pectin by enzyme activity.
Catsup is the condiment produced from one or more Further objects and advantages of the invention will
of the following ingredients: (1) a liquid tomato disper be apparent from the study of the detailed description
sion obtained from ripe tomatoes of red or reddish variety, and the single drawing which is a schematic flow sheet
(2) a liquid tomato dispersion obtained as a by-product
30 illustrating various features of the process of the present
invention.
from preparing tomatoes for canning, consisting of peel In general, a process in accordance with the present
ings and cores, and (3) a liquid tomato dispersion ob invention includes the steps of breaking whole tomatoes
tained as a by-product from partial extraction of juice and heating the broken tomatoes so as to inactivate pectin
from tomatoes. Such tomato dispersions are obtained by 35 splitting enzymes by direct contact of the broken tomatoes
straining the tomatoes or by-products, with or without with sanitary steam. By “breaking' is meant any process
heating, so as to remove skin, seeds, cores and other wherein the whole tomatoes are coarsely chopped, sliced,
coarse or hard substances. When such liquid tomato dis crushed, or otherwise separated into coarse fragments.
persion is obtained without heating, the process is gener In this connection, it is believed that the action of the
ally referred to as a “cold break” process. When a heating 40 pectinase enzyme is so rapid that some pectin damage
process is utilized, the process is known as a "hot break.” will result even at ambient temperatures if the whole
The hot break process is generally desirable in that the tomatoes are pulverized beyond a point necessary to aid
tomato dispersion can be produced without breakdown in heat transfer.
of the pectin by enzymatic activity. The presence of pectin After contacting the broken tomatoes with steam the
is desirable to provide proper texture and thickening prop 45 hot break tomato pulp may then be pulverized and finished
erties in the catsup product. After straining, the liquid to the desired particle size and subsequently concentrated
dispersion is concentrated and is then seasoned with Sugar, by evaporation. The concentrated dispersion of tomato
salt, vinegar and spices. The mixture of concentrated liq solids is then treated to provide catsup by mixing the dis
uid tomato dispersion and the other ingredients are cooked persion of tomato solids with other catsup ingredients
so as to pasteurize the dispersion. The cooked mixture 50 and subsequent heat treatment. A preferred method for
is then sealed in a container. The mixture is heat-treated treating the concentrated dispersion of tomato solids to
either before or after sealing, so as to prevent spoilage. provide catsup is described in co-pending application
A common practice for the manufacture of tomato Ser. No. 551,095, now Pat. No. 3,399,064.
catsup is to prepare the catsup from fresh tomatoes dur A system which may be used for production of tomato
ing the harvest season. A concentrated tomato dispersion, catsup in accordance with this invention is illustrated in
commonly referred to as tomato paste, may be prepared the drawing. The system comprises a tomato breaking
during the harvest season and stored and Subsequently section 11, a heat treating section 21, a tomato solids
used to produce tomato catsup. However, catsup made finishing section 31, a pulp concentration section 41, a
from tomato paste is not economically desirable, except finishing section 51 and various pumps, valves and con
for use in portion-controlled packaging, because of the 60
trols as will be described more fully hereinafter.
excessive tomato solids required to yield a product of The tomato breaking section 11 comprises a suitable
suitable consistency. Also, since catsup prepared from
tomato paste is undesirably subjected to additional heating, machine for slicing or otherwise breaking whole tomatoes
the color and taste are never the same as for catsup made into particulate material, one suitable machine being a
from fresh tomatoes. 65 hammermill used without a screen. Heat treatment section
In a conventional method of manufacture of catSup 21 comprises a suitable pump 22 for handling particulate
from fresh tomatoes, hot break tomato pulp is concen solids, heating means 23, a throttling valve 24, a by-pass
trated by boiling in open tanks, equipped with Steam coils, return line 25, an automatic controller 26, a control valve
to about 14.2% solids. To retain color, the pulp is desir 27 and a feed line 28. A suitable pump for handling par
ably cooked as quickly as possible which requires ap ticulate tomato Solids is a Moyno open throat pump. The
proximately one-half hour of open boiling. Usually, half finishing section 31 comprises a pulping machine 33 and
of the tomato pulp is added to the open kettle and is a finishing machine 35. Suitable machines for pulping and
 3,549,384
3. 4.
finishing are rotary mills provided with screens through for heating the broken tomatoes is by direct injection
which the tomato Solids are forced but which screen out of sanitary steam into the flowing stream of broken to
Seeds and stems. The pulping machine is provided with a matoes.
screen with openings from about 040' to about .070' Steam, when directly injected into the flowing stream
while the screen of the finishing machine has openings from 5
of broken tomatoes, is regulated to provide sufficient heat
about .020' to about .035'. based on the amount of flow of tomato Solids by the
The pulp concentration section 4 comprises any Suit regulating valve 27 and the automatic temperature con
able vacuum evaporative equipment whereby the single troller 26. A by-pass return line 25 is provided to divert
strength tomato juice obtained from the finishing machine part of the hot-break pulp which has been heated back
may be concentrated to about 23 percent by weight tomato 10 to the hopper. This permits immediate heating of the
solids. The finishing section 51 comprises suitable equip surface of the particulate tomatoes to a temperature of
ment for blending the concentrated mixture of tomato substantially about 190°F. This prevents enzymatic break
solids obtained from the pulp concentration section 41 down of pectin released at the cut Surface. The Subsequent
with necessary tomato catsup ingredients and suitable heat treatment of the flowing stream of particulate to
equipment for heating the mixture of catsup ingredients, 15 matoes increases the temperature of the whole mass of
pumping the mixture and putting the mixture into suitable particulate tomatoes to a temperature of at least about
containers. As mentioned above, a preferred method for 190° F. This provides a heated cushion of particulate
finishing the concentrated dispersion of tomato Solids tomato solids into which the whole broken tomatoes may
into catsup is disclosed in co-pending application Ser. No. be introduced prior to introduction into the pump 22. The
551,095, now Pat. No. 3,899,064. capacity of the pump is such that the flow of freshly
In operation the tomatoes are first broken by the ham broken tomato solids and partially returned heated tomato
mermill 13 operated without a screen. This provides solids requires a holdup time of no longer than about 30
broken tomatoes of relatively large particle size which seconds before being heated by steam injection. The
are subsequently further macerated during pumping and throttling valve 24 is used to provide a slight back pres
heating steps, as will be explained more fully hereinafter. 25 sure against which the pump may work.
After being broken the tomatoes are loaded immediately The heated particulate tomato Solids are then passed
into a hopper 29 connected to the inlet throat of the to a rotary screen pulping mill 33 where the particle size
pump 22. The flowing stream of broken particulate to of the tomato solids is reduced to from about .040' to
matoes are then directly heated while being pumped about .070' and the seeds and stems are removed. The
through the feed line 28 so as to heat the tomato solids 30 resultant tomato pulp is then pumped to another similar
rapidly to a temperature sufficient to inactivate pectinase mill 35 where the solids are finished to final particle size
enzyme. This temperature is about 190 F. through a screen having openings of from about .020'
In this connection as heretofore stated, enzymatic break to about .035'. The resultant single strength tomato
down of pectin by pectinase begins to occur as Soon as juice, which is stripped of seeds and stems, is then pumped
the skin of the tomato is broken. The rate of enzymatic to the pulp concentration section.
breakdown is directly proportional to both the particle If desired, the tomato juice from the finishing mill may
size of the broken tomatoes and their temperature. In be flash cooled and chilled for storage prior to concentra
this connection the pectinase enzyme is contained within tion to the desired level of tomato solids. Concentration
individual cells of the tomato while the pectin is located to the desired level of tomato solids may be effected
exterior to the area bounded by the cell wall. As the par 40 by any suitable vacuum evaporation equipment which is
ticle size is reduced, more individual cells are broken to capable of providing 26 to 27 inches of vacuum and a
release pectinase, while at the same time more pectin is product exit temperature of 110 to 120 F. In this con
made available for the pectinase to react with. Breakdown nection, it is not possible to store a concentrated dispersion
of pectin by pectinase thus begins to occur immediately of tomato solids due to bacteriological spoilage. How
at any cut surface of the tomatoes where cells have been 45
ever, if the concentrated dispersion of tomato Solids is
broken. Similarly, as the temperature of the broken to combined with the vinegar and salt required for Subse
matoes is increased up to that temperature where the quent production of tomato catsup, the dispersion may
pectinase enzyme is inactivated, the rate of enzyme break be stored under refrigeration conditions with exclusion of
down of pectin is increased. air until required for subsequent use.
In this connection, while the tomatoes may be held for In the finishing section, in accordance with the pre
very brief periods of time at ambient temperatures after 50 ferred method of co-pending application Ser. No. 551,095,
being broken, depending on the particle size, it is desirable the concentrated dispersion of tomato solids is mixed with
to begin heating as shortly after breaking as is possible. the required ingredients to provide tomato catsup in
It is therefore preferred to introduce the tomatoes directly a blending tank. The mixture of tomato catsup ingredients
into the heating means 23 after being broken. is then contacted with steam to heat the mixture to at
As stated above, after heating of the broken tomatoes 55 least about 150 F. prior to packing. The catsup may be
is initiated, the time for reaching a temperature of about flash cooled from about 10 F. to about 40° F. prior to
190° F. before any substantial breakdown of pectin occurs packing to deaerate.
is dependent on the particle size to which the tomatoes The following example further illustrates various
have been broken. In this connection it should be under features of the present invention and is intended in no
stood that the inactivation temperature for pectinase need 60 way to restrict the scope of the invention which is defined
be reached rapidly only at those places in the broken in the appended claims.
tomatoes where cell walls have been ruptured, i.e., at A batch of catsup was prepared using the system of
the exposed cut surface of the tomatoes. Thus, while the the drawing, according to the following formula.
surface temperature of the particulate tomatoes must be Ingredient: Weight percent
increased to a temperature of at least about 190 F. to Concentrated tomato pulp (23% solids).---- 70.248
inactivate pectinase, the internal temperature may remain Sugar, granulated ---------------------- 15.920
at a lower level without any substantial breakdown of Water (condensate) -------------------- 5.930
pectin occurring. In general the surface temperature of White vinegar ------------------------- 4.612
the particulate tomatoes should be increased to the in Salt ---------------------------------- 2.960
activation temperature for pectinase within a time of about Spices -------------------------------- 0.330
10 seconds.
The heating means 23 may be any suitable apparatus The catsup is prepared according to the following
which is capable of heating the broken tomatoes to a procedure.
temperature of about 190° F. within the desired time. Tomatoes from crates were dumped into a water filled
For reasons of economy and simplicity, a preferred means 75 trough and were washed clean from soil and sorted.
 3,549,384
5 6
The temperature of the wash water was 110 F. Approxi riod of at least about ten seconds of said breaking step,
mately 2,000 pounds per hour of sorted and cleaned transporting said broken tomatoes thereby providing a
tomatoes were processed through a hammermill operated flowing stream of particulate tomatoes, immediately heat
without screens at room temperature. The whole tomatoes ing said flowing stream of particulate tomatoes to a pre
were cut into particulate tomato sections by passage determined temperature sufficient to completely inactivate
through the hammermill. The particulate totatoes were pectinase enzyme in the particulate tomatoes, diverting a
then loaded directly into a hopper located above the portion of said flowing stream of pectinase inactivated
entrance to the open throat type SSQ 2%' Moyno pump. particulate tomatoes to provide said heated bath of said
The Moyno pump was used to transfer the particulate particulate tomatoes, said heating of said flowing stream
tomatoes through a pipe containing a nozzle whereby 0 of said particulate tomatoes to said predetermined tem
steam was injected directly into the tomatoes to provide peratures occurring within about 30 seconds of said break
a temperature of 205 F. Part of the heated tomatoes ing step, and recovering the undiverted portion of said
which are mixed with excess steam were then re-circulated pectinase inactivated flowing stream of particulate to
back to the hopper as other particulate tomatoes were matoes.
received from the hammermill. The non-re-circulated 2. A process in accordance with claim 1 wherein said
portion of the tomatoes was pumped directly to a rotary second heating step is effected by contacting said flowing
pulping machine. The tomatoes were passed through stream of broken tomatoes with sanitary steam.
a .060' screen in the pulping machine wherein the major 3. A process in accordance with claim 1 wherein said
portion of the seeds and other undesirable tomato por step of breaking whole tomatoes is effected by passing the
tions were removed. whole tomatoes through a hammermill operated without
After passing through the pulping machine, the resultant a Screen.
tomato juice was passed through another rotary pulp 4. A process in accordance with claim 1 wherein said
ing machine used as a finisher. The finisher was provided predetermined temperature is at least about 190 F.
with a .027' screen. After leaving the finishing machine, 5. A process in accordance with claim 1 wherein said
the single strength tomato juice was concentrated directly flowing stream of particulate tomatoes is heated to a uni
to 23 percent total solids in a falling film vacuum evapo form predetermined temperature of from about 195° F.
rator. A concentrated dispersion of tomato solids was to about 210 F.
discharged from the evaporator at a solids level of 23 6. The process of claim 1 wherein whole tomatoes are
percent at 110 F. The sugar, vinegar, salt and spices broken beneath the surface of said bath of heated particu
were then added to the concentrated dispersion of tomato 30 late tomatoes.
solids in a mixer at a temperature of 110' F. The resultant 7. The process of claim 1 wherein said recovered por
mixture was then heated directly by steam injection to tion of pectinase-inactivated tomatoes is further treated by
a temperature of 208 to 212° F. for a hold time of twelve the steps of finishing to a preselected particle size while
seconds while the mixture of tomato catsup ingredients removing seeds and stems therefrom, concentrating said
was flowing through a one inch pipe. The catsup product finished tomatoes to provide a tomato dispersion of at
was then flash cooled to 175 F. in a tank which had least about 20 percent by weight of solids, adding catsup
been subjected to 15 inches of vacuum to deaerate the ingredients to said concentrated dispersion and heating
catsup product. The catsup was then filled into portion said mixture of catsup ingredients to a temperature of at
sized flexible containers. The internal temperature of least about 150° C. to provide a catsup product.
the catsup after packaging was 170 F. 40 8. The process of claim 7 wherein said mixture of
The catsup produced according to the above procedure catsup ingredients is heated by contacting said mixture
provided a product with exceptional taste, texture and with sanitary steam.
color. In a direct comparison test with catsup produced
by other commercial methods, the color and flavor of References Cited
the catsup produced by the present invention was out 45 UNITED STATES PATENTS
standing.
Various other features of the invention are set forth 2,086,338 7/1937 Sodergreen ---------- 99-216
in the following claims. 2,858,226 10/1958 Kaufman ------------ 99-206
What is claimed is: OTHER REFERENCES
1. A process for preparing tomatoes for the manufac 50 Cruess, 3rd ed., Commercial Fruits & Vegetables, Mc
ture of catsup which comprises in combination the steps
of breaking whole tomatoes, immediately heating the sur Graw-Hill Book Co. Inc., New York, 1948, pp. 450-455.
face of said broken tomatoes to a temperature sufficient RAYMOND N. JONES, Primary Examiner
to inactivate pectinase enzyme thereof by immersing said
broken tomatoes in a heated bath of particulate tomatoes, J. M. HUNTER, Assistant Examiner
said bath being present at a level sufficient to heat the
surface of said broken tomatoes, said immersion of said U.S. Cl. X.R.
broken tomatoes in said bath occurring within a time pe 99-144
 UNITED STATES PATENT OFFICE
CERTIFICATE OF CORRECTION
Patent No. 3,549,384 Dated December 22, 1970
Inventor(s) Robert G. Walker, et al.
It is certified that error appears in the above-identified patent
and that said Letters Patent are hereby corrected as shown below:
Column 3, line 20 - For "Patent No. 3,899,064" read
"Patent No. 3,399,064".
Column 5, line 6 - For "totatoes" read "tomatoes".
signed and sealed this 6th day of April 197l

(SEAL)
Attest
EDWARD [Link], JR. WILLIAM E. SCHUYLER, JF
Attesting officer Commissioner of Patents

for M. po- OSO (10-69 is a perfe f *