Patentscope RSS feed Search for FP:(tomato process)

  • PROCESS FOR THE MANUFACTURE OF AN EXTRACT CONTAINING LYCOPENE
    por Applicants: DSM IP ASSETS B.V. Inventors: MUSSLER, Bernd;WIESER, Marco el día 27 junio, 2019 a las 12:00 am

    The present invention is directed to processes for the manufacture of extracts containing lycopene, as well as to the thus obtained extracts. One process according to the present invention comprises the following steps: a) providing tomato pomace comprising tomato peels and tomato seeds or providing tomato peels; b) adding water to the tomato pomace or to the tomato peels to obtain an aqueous suspension; c) treating the aqueous suspension obtained in step b) with at least one enzyme to obtain an enzyme-treated reaction mixture; d) adding an organic solvent to the enzyme-treated reaction mixture obtained in step c) to obtain a mixture; e) separating solids from the mixture obtained in step d) to obtain a biphasic mixture with an aqueous phase and an organic solvent phase; f) separating the aqueous phase and the organic solvent phase to obtain the organic solvent phase; g) separating the organic solvent from the organic solvent phase to obtain an oily extract containing lycopene in an amount of at least 1.5 weight-%, based on the total weight of the oily extract; h) optionally recycling the organic solvent obtained in step g) back into step d); i) crystallizing the oily extract obtained in step g) with an anti-solvent and separating the resulting crystals from the mother liquor by centrifugation or filtration, preferably by centrifugation; j) drying the crystals obtained in step i) to obtain crystals containing lycopene in an amount of at least 40 weight-%, based on the total weight of the crystals; whereby preferably step i) is repeated at least once and more preferably at least twice.

  • PROCESS FOR THE STORAGE OF TOMATO POMACE OR TOMATO PEELS
    por Applicants: DSM IP ASSETS B.V. Inventors: MUSSLER, Bernd;WIESER, Marco el día 27 junio, 2019 a las 12:00 am

    The present invention is directed towards a process for the storage of unblended tomato pomace or tomato peels containing lycopene, comprising the following steps: a) providing tomato pomace and/or tomato peels, whereby the amount of lycopene in the tomato pomace or in the tomato peels is at least 50 ppm by weight, preferably at least 100 ppm by weight, more preferably at least 200 ppm by weight, based on the total fresh weight of the tomato pomace and tomato peels; b) pressing the tomato pomace and/or tomato peels to reduce its water content, preferably to an amount in the range of from 55 to 80 weight-%, preferably to an amount in the range of from 55 to 75 weight-%, more preferably in an amount in the range of from 55 to 65 weight-%, most preferably in an amount in the range of from 50 to 65 weight-%, based on the total weight of the tomato pomace and tomato peels, respectively; c) silage storing the unblended tomato pomace and/or tomato peels, preferably without any additive, for a period of at least 120 days, preferably for a period of at least 180 days, more preferably for a period of at least 270 days, even more preferably for a period of at least 365 days, most preferably for a period of at least 394 days. Advantageously the loss of lycopene during storage for several months is ≤5 weight-%, based on the total amount of lycopene. This is surprising since lycopene is known to be one of the least stable and most oxygen-sensitive carotenoids, and since neither cooling nor addition of preservative of the stored tomato pomace and tomato peels, is necessary.

  • Tomato-edible fungus-egg steamed stuffed bun
    por Applicants: YANTAI FENGGAO BIOTECHNOLOGY CO., LTD.;烟台峰高生物科技有限公司 Inventors: ZHOU CHONG;周冲 el día 25 junio, 2019 a las 12:00 am

    The invention relates to a steamed stuffed bun, and in particular, relates to a tomato-edible fungus-egg steamed stuffed bun. The tomato-edible fungus-egg steamed stuffed bun is prepared from 50-300 parts of flour, 50-100 parts of tomatoes, 50-200 parts of edible fungus, 50-100 parts of eggs, 50-200 parts of edible oil, 5-20 parts of sesame oil, 5-20 parts of five-spice powder, 5-20 parts of chicken essence, 5-30 parts of table salt, 5-30 parts of thick broad-bean sauce, 5-20 parts of yeast powder, a proper amount of shallot, ginger and garlic and a proper amount of water. In the process of processing, the original fragrance of the food materials is preserved well, and the steamed stuffed bun can make people enjoy well and is a delicious steamed stuffed bun.

  • Fruity hangover alleviating candy and preparation method thereof
    por Applicants: GUIZHOU UNIVERSITY;贵州大学 Inventors: TAN SHUMING;谭书明;HUANG YING;黄颖;CHEN PING;陈萍;CHEN XIAOMIN;陈小敏;SONG CHANGJUN;宋长军 el día 18 junio, 2019 a las 12:00 am

    The invention discloses fruity hangover alleviating candy and a preparation method thereof. The fruity hangover candy is prepared from main raw materials including roxburgh rose, grapefruits, passionfruits, tomatoes and grapes. The preparation method comprises steps as follows: concentrated roxburgh rose juice, concentrated grapefruit juice, concentrated passion fruit juice, concentrated tomato juice and concentrated grape juice are prepared firstly; carrageenan is taken, water is added, the mixture is heated to be completely melted, and sol is obtained; white granulated sugar is mixed with water to be melted, then, concentrated juice and honey are added in proportion, the mixture is heated, mixed and melted and then is heated and stirred, heating is stopped, the sol is added, stirring isperformed again, potassium sorbate and malic acid are added, stirring is performed again, and a semi-finished product is obtained; the semi-finished product is left to stand to be cooled, then, the product is poured into a mold to be shaped, curing, drying and demolding are performed, and the fruity hangover alleviating candy is obtained. The fruity hangover candy has the characteristics of goodhangover alleviating effect, good taste, convenience in carrying and no side effects. Besides, the fruity hangover alleviating candy has the characteristics that the preparation process is simple andthe cost is low.

  • Peach auxin primary response factor PpIAA1 gene and application thereof
    por Applicants: ZHENGZHOU FRUIT RESEARCH INSTITUTE, CHINESE ACADEMY OF AGRICULTURAL SCIENCES;中国农业科学院郑州果树研究所 Inventors: ZENG WENFANG;曾文芳;WANG ZHIQIANG;王志强;WANG XIAOBEI;王小贝;NIU LIANG;牛良;PAN LEI;潘磊;CUI GUOCHAO;崔国朝;WANG YAN;王雁;DENG LI;邓丽 el día 14 junio, 2019 a las 12:00 am

    The invention relates to a peach auxin primary response factor gene PpIAA1 and application thereof. The PpIAA1 gene is cloned from peach fruits, and the PpIAA1 gene is further stably transformed intoMicro-Tom tomatoes for functional verification. The results show that compared with wild tomatoes, root branches of PpIAA1 transgenic strain plants are decreased, the leaf color is obviously green, fruits are ripened in advance and the shelf life is shortened. And the mature period of the tomato fruits of the PpIAA1 transgenic strain is advanced by 6-8 days. The expression of the PpIAA1 is significantly inhibited by 1-MCP treatment of 'middle nectarine No. 13'. The expression of the PpIAA1 is significantly promoted by NAA or ethylene treatment of 'middle nectarine No. 16', indicating that thegene plays an important role in the ripening and softening process of peach fruits. The screened PpIAA1 gene can be helpful for researching the response mechanism that auxin and ethylene together promote the ripening of peach fruits in the ripening period of the peach fruits.

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