# Patent

## Title
Tomato products

## Abstract

Tomato products obtained from tomato juice or tomato passata having the following composition in percentage by weight:

    
    
        dry residue 5.5-20%,
        water 94.5-80%,

100% being the sum of the two components,

wherein the amount of water-insoluble and water-soluble solids in the dry residue ranges in percentage by weight:

        Water-insoluble solids from 18% to 70%
        Water-soluble solids from 82% to 30%,

the sum of the two components being 100% of the dry residue.

## Background
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to novel tomato products having an improved saucing power in particular on pasta.
2. Description of the Related Prior Art
Tomato products, prepared from the tomato juice obtained by fruit trituration, seed and peel separation, are known in the prior art. The tomato juice is an aqueous suspension of insoluble solids in an aqueous solution wherein organic and inorganic substances are dissolved.
From the obtained juice other products such as tomato passatas and tomato concentrates can be obtained. Tomato passatas in general are obtained from juices by partial concentration. The tomato concentrates are obtained by stronger concentration processes. The methods generally used are the reverse osmosis, cryoconcentration and concentration by evaporation. By using the reverse osmosis it is not possible to operate at room temperature. Temperatures of about 70° C. are requested in order to have a satisfactory concentration yield; furthermore it is necessary to clean and regenerate the membranes by means of chemical detergents, which must then be removed. In fact said compounds are pollutant of the tomato products. See C. S. Leoni “I derivati industriali del pomodoro”, experimental Station for the food preserves industry in Parma, October 1993, pages 92-93. The cryoconcentration is inapplicable to the tomato juice due to the high percentage of solids in suspension, which would be separated together with ice. See page 93 of the previous quotation.
In practice the concentration by evaporation remains the method of choice to concentrate the tomato juice. See page 93 of the previous reference. Concentration by evaporation implies juice heating; the duration of heating and the maximum temperature reached in the juice during the concentration step lead to organoleptic and nutritional variations of the product. The organoleptic variations are a caramel taste and a typical cooking (“cotto”) aroma present in tomato concentrates and they are mainly due to the formation during juice concentration of hydrogen sulphide, dimethylsulphide, furfural, 3-methylmercaptopropanal, 2,4-heptadienal, acetaldehyde, phenylacetaldehyde. See S. Porretta “Il controllo della qualità dei derivati del pomodoro”, experimental Station for the food preserves industry in Parma (1991), page 51; S. J. Kazeniac et al., J. Food Sci. 35 519 (1970).
The nutritional variations are mainly due to the degradation of the carotenoids present in the tomato and in particular of lycopene. The tomato as such and its products have a high nutritional value, deriving from the vitaminic components, and mainly from the contained carotenoids. It has been demonstrated that the tomato product consumption is associated to a risk decrease of some cancer types (prostata, pancreas, stomach). See H. Gerster, J. Am. Coll. Nutr. 1997, 16, 109-126; S. K. Clinton Nutr. Rev. 1998 56 35-51. The previously described beneficial nutritional effects are to be ascribed to the carotenoids contained in the tomato and in particular to lycopene. Recently it has been shown that during the concentration by evaporation of the tomato juice there is a degradation of carotenoids, lycopene too. See R. Gary et al., J. Agric. Food Chem. 2001 49 3713-3717.
It is also known that it is not feasible to filter the tomato products, in particular tomato juices and tomato passatas, since the filter is quite immediately occluded.
Most of the commercial tomato products must be diluted before use. The commercial tomato concentrates, for example in Italy, are classified as follows:
















semiconcentrate
dry residue 12% by weight;



concentrate (C)
dry residue 18% by weight;



double concentrate (DC)
dry residue 28% by weight;



triple concentrate (TC)
dry residue 36% by weight.










Generally the concentrated products are diluted before and during the use. The saucing power of the triple concentrate (TC) as such, before dilution, is higher than that of the other commercial tomato products, concentrates included. By saucing power it is meant the product capability to stick to foods to which it is added, for instance pasta. However, as above mentioned, said concentrated products must be diluted before or during use because of their too strong and unpleasant taste. Consequently the advantage of the higher saucing power of said products is lost. Generally all the commercial tomato concentrates having a dry residue above 12% wt. show such taste problem and therefore must be diluted.
If a semiconcentrate at 12% dry residue is used, since it generally should not be diluted before use showing no problems of unpleasant taste, the saucing power is very low, even lower than the saucing power of TC as such. The tomato products known as tomato passatas are used as a ready base for quick sauce preparation. Generally in tomato passatas the dry residue, which can be determined as described afterwards, is lower than or equal to 10% by weight, generally comprised between 8%-10% by weight.
BRIEF SUMMARY OF THE INVENTION
The Applicant has surprisingly and unexpectedly found tomato products which do not need either dilution or concentration before their use, for instance on foods, said tomato products can also be used as such as foods, and have an improved saucing power, improved organoleptic properties, i.e. devoid of any caramel taste, bitter taste, cooking (“cotto”) aroma, sour taste.
An object of the invention is a composition or a tomato product obtained from tomato juice or tomato passatas having the following composition in percentage by weight:
















dry residue
 5.5-20%,



water
94.5-80%,










100% being the sum of the two components,

wherein the amount of water insoluble solids and water soluble solids in the dry residue range in percentage by weight as it follows:

water insoluble solids from 18% to 70%,
water soluble solids from 82% to 30%.
Preferably the ranges of water insoluble solids and water soluble solids in the dry residue in percentage by weight are as it follows:
water insoluble solids: 20%-50%,
water soluble solids 80%-50%.
Still more preferably the ranges of water insoluble solids and water soluble solids in the dry residue range in percentage by weight are the following:
water insoluble solids: 30% to 50%,
water soluble solids 70%-50%.
The total dry residue, the water soluble solids and the water insoluble solids are determined as described in the Examples.



BRIEF DESCRIPTION OF THE DRAWINGS
The present invention will become more fully understood from the detailed description hereinbelow and from the drawings that accompany this application. These drawings should not be construed as limiting the invention in any way.
FIG. 1 shows rheological properties (shear stress/speed gradient (s−1)) of triple concentrate (TC), of product Ro2 (example 1) and of product Ro1 (example 2).
FIG. 2 shows rheological properties (shear stress/speed gradient (s−1)) of triple concentrate (TC) and of double concentrate (DC).
FIG. 3 shows rheological properties (shear stress/speed gradient (s−1)) of triple concentrate (TC) and of concentrate (C), and
FIG. 4 shows rheological properties (shear stress/speed gradient (s−1)) of triple concentrate (TC) and of pulped tomatoes.



FIGS. 1-4 are graphical illustrations of the data set forth in Tables 1-7.
DETAILED DESCRIPTION OF THE INVENTION
The tomato products of the invention are obtainable by the process described below that, differently from the products of the prior art, includes a more thorough separation of the tomato serum from the water insoluble solids, that affords to obtain tomato products according to the invention, having a water insoluble solid content in the dry residue even up to 70%.
To the invention tomato products it is possible to add lyophilized or cryoconcentrated serum, or serum concentrated by osmosis membrane or by evaporation under vacuum, to further improve or varying the taste. It is thus possible to obtain, for example, tomato products having a lower content of water insoluble solids in the dry residue.
Therefore in the invention tomato products it is possible to adjust the ratio between the water insoluble solids and those water soluble. The Applicant has found that by varying the amount of water soluble solids in the total solids of the composition the taste properties of the product (more or less intense tomato taste), can be suitably dosed. The olfactory properties of the product (fresh tomato smell), since the water insoluble solids retain the volatile components, mainly depend from the amount of water insoluble solids in the total solids.
Furthermore the Applicant has found that the invention tomato products can unexpectedly incorporate, for example, by mechanical mixing, without showing any serum separation, animal and vegetable fats solid at room temperature, such for example butter or margarine, and/or fats liquid at room temperature as for example vegetable oils, for example olive oil, and/or cheese having soft- or fresh-grain or hard-grain and grated.
The starting tomato product used to prepare said mixed products should preferably have a water insoluble solid content and water soluble solid content in the dry residue in the following ranges as percentages by weight:
water insoluble solids from 30% to 70%,
water soluble solids from 70% to 30%;
still more preferably;
water insoluble solids from 35% to 70%,
water soluble solids from 65% to 30%.
The amount of fats and/or oil which can be incorporated in the composition ranges from 10 to 25% by weight referred to the weight of the starting tomato product; soft-grain cheese can be instead incorporated in any desired amount, since the two components (soft-grain cheese and tomato product) are perfectly miscible in all weight ratios; the amounts of soft-grain cheese which can be incorporated are for example from 50% to 300% by weight referred to the weight of the starting tomato product.
When food fats that are solid at room temperature are used, it is preferable to heat preliminary said fats, before mixing with the tomato product of the invention, at least up to their softening point but preferably not above their melting point.
The amount of hard-grain and grated cheeses which can be incorporated ranges from 10 to 25%. Said compositions can be used as ready-to-use sauce for foods since they incorporate, as said above, oil, butter and/or cheeses. To said compositions other usual ingredients of food products, such for example essence aromas, preservatives, etc, can be added.
As said, the invention tomato products and the compositions obtained therefrom as above defined have an improved saucing power and improved organoleptic and nutritional properties in comparison with the products on the market.
The invention products, in particular those obtainable by mixing the invention tomato products with fats and/or oils and/or cheeses, can also be used as such as foods. For example said products can be spread on bread, as it is made for soft cheese.
Said saucing power is combined with improved organoleptic properties, i.e. without a caramel, or a bitter, or a sour taste. Said organoleptic properties are instead completely absent in the commercial products showing a good saucing power. See the comparative Examples on the commercial products TC, DC and C.
The Applicant has found that the amount of water insoluble solids which must be present in the tomato product to confer an improved saucing power must be at least 18% weight with respect to the dry residue of the tomato product, preferably from 20% to 50% weight.
As foods on which to use the tomato products of the invention, pasta, meat, fish, vegetables, etc., can be mentioned.
A test to determine the saucing power is described in the Examples.
The invention products show a high content of water insoluble solids. The Applicant has found that the amount of water insoluble solids in the commercial products is not higher than 15% in the dry residue. For example in the fresh pulp the amount of water insoluble solids is generally about 12.5% of the total tomato solids (dry residue). See in “Tomato paste, Purée, Juice & Powder” P. G. Goose, Food Trade Press Ltd 1964, page 69.
The tomato compositions of the invention, as said, have an improved saucing power. As it is known, the final step for preparing in home kitchens a sauce starting from fresh tomato or from a tomato product, comprises heating with fats or oils and other aromas until obtaining a sauce endowed with satisfactory saucing power. The tomato compositions of the invention show a further advantage, with respect to the known tomato sauces, that they do not need a prior heating step before use. In this way the detrimental effect of the temperature during the preparation of the tomato-based sauces is avoided. In fact in said heating step lycopene is solubilized by fats, and in this way this compound is easily degraded by the concomitant effect of light and oxygen in the hot conditions of cooking.
The process for obtaining the tomato compositions of the invention is described herein below. It has been found, unexpectedly and surprisingly, that by using filtration but maintaining under a slow stirring the tomato suspension to be filtered, it is possible to filter the starting tomato suspensions, since the tomato mass in such conditions detaches from the filter the sediments that constitute the impermeable layer depositing on the filter surface, and incorporates them. In fact, as said, it is known that it is not feasible the filtering of the tomato products, in particular tomato juices and tomato passatas, since the filter is quickly occluded by an highly impermeable layer. The filtration process according to the present invention proceeds instead rapidly. It is ended when substantially there is no more serum separation. A compact mass is formed by filtration that can be easily recovered, since it does not stick to the filter.
It is therefore a further object of the present invention a process for the separation of the liquid (tomato juice serum) from a tomato suspension by using a separation solid-liquid apparatus wherein the mass or suspension to be filtered is maintained under slow stirring, at an angular speed generally from 1 rpm to 20 rpm, preferably from 2 rpm to 10 rpm, preferably the stirrer being of a shape to convey the suspension toward the central axis of the apparatus, or there is not a stirrer and it is the apparatus that rotates. In the alternative, the apparatus used for separating the liquid from a tomato suspension is a sieve maintained under a motion such as for example under an oscillating motion, or preferably under a nutational motion, the oscillations per minute being generally from 1 to 20 oscillations/min, preferably from 2 to 10 oscillations/min.
The process of the invention is preferably carried out under sterile conditions; in the alternative the final tomato product can undergo a sterilization process.
In said case sterilization can be performed with conventional methods, preferably by operating under mild temperature conditions, preferably under high pressures, for example comprised between 5,000-7,000 Atm.
The invention process is carried out by operating at temperatures generally in the range 5° C.-25° C., preferably 10° C.-15° C., at atmospheric pressure, or using pressures slightly higher than that atmospheric, from 760 mm Hg (0.101 MPa) up to 900 mm Hg (0.120 MPa) or by applying pressures slightly lower than the atmospheric pressure, down to 450 mm Hg (0.06 MPa). As said above, if the process of the present invention is not operated under sterile conditions, the recovered tomato product at the end of the process is subjected to sterilization processes.
The process for obtaining the invention tomato products can be performed in a separation solid liquid apparatus constituted for instance of a vessel made for instance of food grade stainless steel, having walls with openings or slots formed for instance with woven wire cloth, or with screens such as for instance wire screens or welding screens, or instead said walls have holes such as for instance fine punched holes or drilled holes or slot milled holes or beam perforated holes (laser perforation or electron beam perforation), being the width of the openings of slots, or the diameter in the case of holes, not greater than 0.1 mm and preferably not lower than 0.02 mm. The slots length is not critical. For example said length can range from 30 cm to 2 meters, depending on the volume of the tomato juice to be treated. When the separation solid liquid apparatus has a bottom wall, this is preferably made of a plate without slots or holes.
Preferably the separator has a cylindrical section.
The separator is furthermore equipped with a device for mechanical stirring. Stirring must be very slow, the angular speed is generally from 1 rpm to 20 rpm, preferably from 2 rpm to 10 rpm, the device being of a shape such that the solid is conveyed in the separator central zone (with reference to the longitudinal axis). It has been found that said stirring prevents the solid from adhering and accumulating on the separator walls, so that no impermeable layer formation occurs in the separator during the processing.
The distance between the separator walls and the stirrer blades is from 0.5 to 2 cm.
According to the present invention process the separator is charged with the tomato juice, obtained for example by tomato fruit trituration and seed and peel separation, or charged with tomato passatas, obtained for example as the tomato juice but operating at lower temperature during the centrifugation step. The tomato juices have been previously treated according to known processes, for example by “hot break”, “cold break” processes, or by applying high pressures, for example of the order of 5,000-7,000 Atm (5.06×102 MPa-7.09×102 MPa), to inactivate enzymes.
The tomato mass to be filtered can optionally be protected during the process by operating in an atmosphere of an inert gas, e.g. nitrogen. In this way it is avoided the contact of the tomato mass with oxygen in the presence of the light. This optional step is requested in case the temperature, for unforeseen events, during the process results higher than 25° C. By operating in this way no lycopene losses occur.
The process ends when in the separator there is a compact mass which does not separate any longer tomato juice serum.
By operating with the separation process according to the present invention carotenoids, lycopene comprised, remain in the mass which separated from the liquid part or tomato serum.
Unexpectedly and surprisingly with the invention process there is no clogging of the separator walls having openings or holes of the above said sizes since unexpectedly and surprisingly a compact mass is formed, as said above. Said result is unforeseen since one would expect the formation of a product layer adhering to the walls, substantially impermeable.
Said mass, formed during the invention process, is compact and does not adhere to the walls whereby it is easily recovered from the separator. The invention process has a very high productivity since there are no clogging on the walls with consequent process downtime for the separator cleaning.
The tomato juice serum percolated from the separator walls, containing a large part of the soluble solids of tomato juice, is generally recovered by lyophilization or cold concentration with known methods, for example cryoconcentration.
Another method to obtain the invention tomato products is to use a concave- or flat-shaped sieve, having holes diameter or slots width not greater than 0.1 mm, preferably not lower than 0.02 mm, wherein it is transferred the starting tomato juice, obtained as above. The juice into the sieve is kept under an oscillatory motion until a compact mass, as above said, is formed, which does not separate any longer the serum.
The compact mass is easily recovered since it does not adhere to the sieve.
The temperature conditions are those indicated above for the process using a separator; preferably atmospheric pressure is used.
The number of oscillations/minutes are those herein above reported.
A further process used to obtain the invention tomato products consists in charging the tomato juice, treated as above, on a cylinder constituted by food grade stainless steel wherein the walls have openings or slots formed for instance with woven wire cloth, or with screens such as for instance wire screens or welding screens, or instead said walls have holes such as for instance fine punched holes or drilled holes or slot milled holes or beam perforated holes (laser perforation or electron beam perforation), being the width of the openings of slots, or the diameter in the case of holes, not greater than 0.1 mm and preferably not lower than 0.02 mm. Said cylinder has inside a stirrer in the form of an archimedean screw revolving free in the fixed cylinder, or consists simply of a rotating tube wound helically about a cylindrical axis. Rotation of the moving part must be very slow, generally at an angular speed of 2-10 rpm. The process is preferably carried out under the temperature and pressure operating conditions above described for the process in which a separator is used.
Preferably the cylinder is in an horizontal position, and has a diameter which can for example range from 30 cm and 1 meter, length from 2 meters to 20 meters. Preferably from 2 meters to 5 meters for apparatus working in a discontinues way. Preferably about 20 meters for apparatuses working in a continuous way.
For discontinuous apparatuses the juice is let pass in the cylinder, with several recycling steps, until a compact mass is formed and there is no separation of tomato serum any longer.
When treating tomato suspensions obtained from partially ripened tomatoes, the slots width and the holes diameter of the separation liquid solid apparatus can reach also values not higher than 0.5 mm, preferably about 0.3 mm.
The apparatus for obtaining the tomato products of the present invention, comprising the filtering nets, can be of plastic material or of metal, steel included. Preferably the apparatus is made of food grade inox steel. When a plastic material is used, it can be cited propylene homopolymers or copolymers, ethylene homopolymers or copolymers, etc.
The serum is recovered as above indicated.
As said, the separated serum contains a great part of the water soluble solids contained in the tomato juice. The Applicant has found that the organoleptic properties (taste) of the invention tomato products can be modified by adding water soluble solids from lyophilized or concentrated serum. Generally serum is cold concentrated by cryoconcentration, or can be treated with the other described methods.
With the above processes tomato products are obtained according to the invention having a content of water insoluble solids in the dry residue even up to 70%.
Generally, with the invention process are obtained tomato products having a content of water insoluble solids and of water soluble solids in the dry residue in the following ranges:
water insoluble solids: 30%-70%,
water soluble solids: 70%-30%.
To said tomato products it is possible to add lyophilized, or cryoconcentrated serum, or concentrated as described, to further improve the taste. It is thus possible to obtain, for example, tomato products having a lower content of water insoluble solids in the dry residue, generally comprised between 18 and 30%.
The tomato products according to the present invention allow to maintain the organoleptic and nutritional properties of the fresh tomato. Therefore in the present invention products there are no variations of the organoleptic properties, such for example it happens in the tomato products of the prior art wherein it is noticeable, for instance, a caramel taste and/or a cooking (“cotto”) smell.
Also the nutritional properties remain unaltered, since there is no alteration of the carotenoids, in particular of the lycopene, as it occurs in the commercial products.
The tomato compositions of the present invention can have a tomato taste that could result, depending on the water soluble/insoluble solids of the composition, more or less strong than the tomato sauces available on the market. The point to be stressed is that the taste of the commercial tomato sauces depends on the variety of tomatoes used and on their ripeness. Unexpectedly with the process invention it is possible to have tomato sauces having a constant taste from one production batch to another. This is a remarkable result from a commercial point of view. The Applicant has found that this taste variation depends on the ratio between soluble and insoluble compounds present in the tomato compositions. The present invention makes also possible to produce tomato products which more favourably meet the personal consumer's taste, since the ratio water soluble/insoluble solids, as said, can be therein varied.
The following not limiting Examples illustrate the invention.
EXAMPLES
Characterization Methods
Determination of the Saucing Power of a Tomato Product According to the Invention
Materials:

    
    
        tomato product to be tested,
        vegetable oil, preferably olive oil,
        full length, not broken spaghetti No. 12 De Cecco trade mark with cooking time indicated by the manufacturer 12 minutes,
        sea salt.
    
    


90 g of tomato product to be tested and 10 g of vegetable oil (condiment total weight: 100 g) are introduced into a vessel, preferably a plastic vessel, previously weighed and having 1 liter capacity.
70 g of spaghetti are cooked apart, in 1 liter of water containing 5 g of sea salt, for the time indicated on the package. At the end the cooked spaghetti are strained until no drops form any longer.
The cooked spaghetti are added to the condiment previously prepared in the plastic vessel and by a fork they are carefully mixed slowly for 5 minutes. The vessel is then put on a boiling water bain-marie for 5 minutes, without mixing spaghetti. From the vessel with a fork the spaghetti are taken in a number of 2-3 at a time and without shaking them, it is let fall in the vessel the condiment which tends to immediately detach.
In the plastic vessel it remains the condiment which has not adhered to the spaghetti. Lastly the plastic vessel is weighed and in this way it is determined the condiment weight which has not adhered to the pasta. The difference to 100 (initial condiment weight) gives the amount which has remained attached to the pasta (QA).
The saucing power is defined on the basis of the following equation:




  
    Saucing
    ⁢
    
      
    
    ⁢
    power
  
  =
  
    
      
        Q
        A
      
      ×
      10
    
    100
  




Determination of the Dry Residue: Total Solids

The total dry residue is determined in the tomato juice using a vacuum stove as described in Journal Officiel des Communitées Européenes 7.6.86 L. 153 pages 5-6.
Determination of Water Soluble Solids
The determination of water soluble solids has been carried out using a refractometer (Brix degrees), with the method based on Journal Officiel des Communitées Européenes 7.6.86 L. 153 pages 6-9.
Determination of Water Insoluble Solids
The determination of water insoluble solids has been carried out by calculating the weight difference between the dry residue and that of the water soluble solids (Brix value), as reported in “Tomato Production, Processing and Technology 3rd Ed.” by W. A. Gould, CTI Publications, Inc., 1992 page 317.
Determination of the Rheometric Properties
In a Dynamic stress Rheometer SR-200 (Rheometric Scientific) the shear stress (Pa) with respect to the speed gradient (s−1) has been measured.
Example 1
Preparation of a Tomato Product (Ro2 Code)
The processing is carried out under sterile conditions.
Kg of tomato juice (free from seeds and peels), previously hot break to inactivate enzymes, are portionwise transferred in a 10 liter separator equipped with stirrer. The separator is constituted by food grade stainless steel wherein the walls are constituted by woven wire cloth having a hole diameter of 0.5 mm, the bottom wall of the separator does not have slots or holes. The stirring in the separator is such that the solid is conveyed towards the central zone of the separator. The distance between the separator walls and the stirrer blades is of 0.5 cm. The stirring (3 rpm) is started and it is operated at a temperature in the range 5° C.-10° C.
After 3 hours stirring speed is reduced to 2 rpm. It is noticed that the mass in the separator has become compact and homogeneous. After 7 hours from the process beginning, no serum is any longer separated from the mass in the separator. Stirring is interrupted and the obtained product is discharged. 2.7 kg of tomato product Ro2 are recovered.
The product analysis is the following:

    
    
        dry residue: 10% by weight;
        water: 90%;
        water soluble solids: 50% by weight with respect to the dry residue.
        water insoluble solids: 50% by weight with respect to the dry residue.
    
    


The rheological properties of the product Ro2 have been measured in comparison with the following commercial products: triple concentrate (TC), double concentrate (DC), concentrate (C), tomato passatas.
The shear stress/speed gradient (s−1) trend is reported in the following figures and the respective data in the Tables as indicated hereinunder:
Ro2, TC: FIG. 1 and Tables 1 (Ro2) and 3 (TC);
TC, DC: FIG. 2 and Tables 4 (DC) and 3 (TC);
TC, C: FIG. 3 and Tables 5 (C) and 3 (TC);
Tomato passatas: FIG. 4 and Table 6.
The Figures show that Ro2 has rheological properties that overlap to those of TC and are superior to those, respectively, of DC, C and tomato passatas.
Example 2
Preparation of a Tomato Product (Ro1) by Adding to the Product Ro2 Lyophilized Tomato Serum
980 g of the product Ro2, to which 20 g of lyophilized tomato serum are then added, are transferred into a vessel equipped with stirrer, in a sterile environment. It is stirred at 8 rpm at a temperature in the range 5° C.-10° C., until a homogeneous mass is obtained (product Ro1).
It is found that Ro1 has a dry residue of 11.8% by weight, water 88.2%, the water soluble solids are 58.5% and the water insoluble solids are 41.5% of the dry residue.
The rheological properties (shear stress/speed gradient (s−1) trend) of the product Ro1 have been measured and compared with the same commercial products used for obtaining Ro2.
The Ro1 trend is reported in FIG. 1 and the data with which the rheogram has been plotted are reported in Table 2.
It can be repeated the same conclusions above mentioned for Ro2.
Example 3
Preparation of Compositions of the Invention Tomato Products with Vegetable Oil
A composition of tomato product Ro1 and olive oil was prepared. In a vessel, under stirring at 200 rpm, olive oil was slowly added, at small portions, to the product Ro1, leaving the mass under stirring for 5 minutes. The englobed oil amount is 15% by weight. The product was recovered and let stand one month at +4° C., in a closed vessel, without showing substantial oil separation.
Example 4
Preparation of Compositions of the Invention Tomato Products with Vegetable Oil
The Example 3 was repeated but adding all at once, slowly, to Ro1 an oil amount equal to 15% by weight with respect to the Ro1 weight. After leaving the mass under stirring for further 5 minutes from the end of the addition, the product was recovered. The same results of the Example 3 are obtained.
Example 5
Preparation of Composition of the Invention Tomato Product Ro2 with Food Fat Solid at Room Temperature
The Example 3 was repeated but using a solid fat (butter), previously heated at 40° C. and then mixed with the tomato product Ro2 for 5 minutes (200 rpm) after the butter addition. The total added butter corresponds to 20% by weight of Ro1. After cooling a solid mass was obtained, from which serum does not separate, even after 20 days of storage in refrigerator at 5° C.
Example 6
Preparation of a Composition of the Invention Tomato Products Ro1 with Food Fat Solid at Room Temperature
Example 5 was repeated but adding a total amount of butter of 300% by weight with respect to the tomato product Ro1, leaving then under stirring (200 rpm) for 15 minutes after the addition to homogenize the mass. After cooling a solid mass was obtained, from which serum does not separate, even after 40 days of storage in a refrigerator at 5° C.
Example 7
Preparation of a Composition of Ro1 with Soft-Grain Cheese
In a vessel, under stirring (200 rpm), to the product Ro1 different amounts of Philadelphia® Light cheese have been added. It has been found that this soft cheese is miscible in all the ratios with the product Ro1. In particular compositions having the following weight ratios Ro1/cheese: 50/50, 75/25, 25/75 have been prepared.
Example 8
Preparation of a Composition of Ro2 with Hard-Grain, Grated Cheese and a Food Fat Solid at Room Temperature
In a vessel, under stirring (200 rpm), to 30 g of tomato product Ro2, 30 g of butter heated to 40° C. and 30 g of grated Parmesan cheese have been added. After 15 minutes of stirring the mass becomes homogeneous. At this point it is cooled to room temperature. A solid mass is obtained from which serum does not separate, even after 20 days of storage in a refrigerator at the temperature of 5° C.
Example 9
Preparation of a Composition of Ro1 with Soft-Grain Cheese
In a vessel, under stirring (200 rpm), to the product Ro1 different amounts of Jocca® cheese have been added. It has been found that this soft cheese is miscible in all ratios, as that used in the Example 7, with the product Ro1. Compositions having the same weight ratios Ro1/cheese as those of the Example 7: 50/50, 75/25, 25/75, have been prepared.
Example 10
Evaluation of the Saucing Power of the Invention Tomato Products in Comparison with Commercial Products
The method indicated in the characterization methods for the determination of the saucing power has been used, for the invention products Ro1 and Ro2 and the comparative commercial products triple tomato concentrate (TC), double concentrate (DC), concentrate (C) and tomato passatas.
The results are reported in Table 7. The data show that Ro2 shows the best combination of saucing power and of organoleptic properties (taste). In any case the invention products show an improved saucing power combined with improved organoleptic properties with respect to the commercial tomato products.







TABLE 1







RO 2 test 1




















Stress
Eta
Rate
Torque

Temp
Strain(t)
SS
SS
theta
G′
G′′
Posi-
stress(t)


Pa
Pa-s
s-1
N-m
times
° C.
%
Times
Slope
rad
Pa
Pa
tion
Pa























 20.0000
1.46E+05
2.05E−04
5.03E−04
0
21.8
2.20E−01
30.0001
0.33468
0.22E−05
13184.1
0.00E+00
7
20.0000


 33.0594
1.39E+06
2.42E−05
5.64E−04
20
21.8
4.14E−02
30.0001
0.03203
1.60E−05
01360.2
0.00E+00
7
33.0594


 37.7664
DIV0
0
6.33E−04
50
21.8
0.00E+00
30.0001
0
0

0.00E+00
7
37.7664


 42.3740
1.24E+06
3.41E−05
7.10E−04
00
21.8
0.21E−02
30.0001
0.04133
2.51E−05
80204.3
0.00E+00
7
42.3740


 47.5451
1.43E+08
3.33E−05
7.07E−04
120
21.8
6.17E−02
30.0001
0.04017
2.00E−05
01039.6
0.00E+00
7
47.5451


 53.3465
1.28E+08
4.10E−05
0.94E−04
150
21.8
6.21E−02
30.0001
0.0527
2.51E−05
85964.9
0.00E+00
7
53.3465


 50.0557
1.28E+08
4.60E−05
0.001
180
21.8
6.21E−02
30.0001
0.06300
2.61E−05
96454.2
0.00E+00
7
50.0557


 67.1592
1.02E+08
6.55E−05
0.00113
210
21.8
7.24E−02
30.0001
0.08091
2.93E−05
02762.8
0.00E+00
7
67.1592


 75.3539
1.08E+08
3.80E−05
0.00126
240
21.8
1.14E−01
30.0001
0.0806
4.61E−05
66233.0
0.00E+00
7
75.3539


 84.6405
1.08E+06
4.49E−05
0.00142
271
21.8
1.03E−01
30.0001
0.07438
4.19E−05
01747.1
0.00E+00
7
84.6405


 94.865
2.26E+08
4.20E−05
0.00159
301
21.8
1.45E−01
30.0001
0.00772
5.86E−05
85615.5
0.00E+00
7
94.865


106.44
2.25E+08
4.73E−05
0.00178
331
21.8
1.97E−01
30.0001
0.01428
7.08E−05
54165
0.00E+00
7
106.44


119.420
2.40E+08
4.08E−05
0.002
360
21.8
2.38E−01
30.0001
0.01102
9.03E−05
50204.7
0.00E+00
7
110.420


134
2.23E+06
8.02E−06
0.00225
300
21.8
3.00E−01
30.0001
0.00914
1.21E−04
44678
0.00E+00
7
134


160.351
1.01E+06
8.33E−05
0.00252
421
21.8
4.03E−01
30.0001
0.01243
1.63E−04
37274.1
0.00E+00
7
160.351


160.690
1.55E+06
1.09E−04
0.00283
451
21.8
6.79E−01
30.0001
0.01107
2.35E−04
20126.2
0.00E+00
7
160.690


109.20
1.04E+06
1.03E−04
0.00317
401
21.8
9.31E−01
30.0001
0.04403
3.77E−04
20334.3
0.00E+00
7
109.20


212.376
6.37E+05
3.34E−04
0.00356
511
21.8
1.03E+00
30.0001
0.021
7.41E−04
11601.1
0.00E+00
7
212.376


230.20
1.97E+05
0.00121
0.00300
541
21.8
5.32E+00
30.0001
0.06057
0.00216
4482.39
0.00E+00
7
230.20


267.366
4825.01
0.0554
0.00440
572
21.8
0.20E+01
30.0001
0.02101
0.03764
207.677
0.00E+00
7
267.366


299.000
1019.57
0.29423
0.00503
602
21.8
8.84E+02
30.0001
0.00307
0.26874
45.21
0.00E+00
5
299.000


336.593
451.738
0.74511
0.00564
632
21.8
1.04E+03
30.0001
0.00274
0.74675
10.2706
0.00E+00
40
336.593


377.66
102.359
2.07007
0.00633
662
21.8
4.65E+03
30.0001
0.0070
1.88457
8.11608
0.00E+00
33
377.66
















TABLE 2





RO 1 test 1






















Stress
Eta
Rate
Torque

Temp




Pa
Pa-s
s-1
N-m
times
° C.
Strain(t) %
SS Times





 29.9989
1.78E+05
1.60E−04
5.03E−04
0
21.8
2.28E−01
30.0001


 33.8694
DIV0
0
5.64E−04
29
21.8
0.00E+00
30.0001


 37.7664
DIV0
0
6.33E−04
69
21.8
0.00E+00
30.0001


 42.3746
DIV0
0
7.10E−04
90
21.8
0.00E+00
30.0001


 47.5451
1.55E+06
3.07E−05
7.97E−04
120
21.8
7.24E−02
30.0001


 53.3485
1.73E+06
3.00E−05
8.94E−04
150
21.8
7.24E−02
30.0001


 59.8557
1.70E+06
3.63E−05
0.001
180
21.8
7.24E−02
30.0001


 67.1592
1.66E+06
4.06E−05
0.00113
210
21.8
8.27E−02
30.0001


 75.3539
1.18E+06
6.36E−05
0.00126
241
21.8
8.27E−02
30.0001


 84.5485
1.23E+08
6.85E−05
0.00142
271
21.8
0.31E−02
30.0001


 94.865
2.90E+06
3.27E−05
0.00169
301
21.8
1.24E−01
30.0001


106.44
1.82E+00
5.84E−05
0.00178
330
21.8
1.24E−01
30.0001


119.428
2.77E+06
4.30E−05
0.002
360
21.8
1.97E−01
30.0001


134
2.67E+06
5.02E−05
0.00225
391
21.8
2.40E−01
30.0001


150.351
2.54E+06
5.91E−05
0.00252
421
21.8
2.59E−01
30.0001


168.696
2.52E+06
6.70E−05
0.00283
451
21.8
3.62E−01
30.0001


189.28
2.49E+06
7.60E−05
0.00317
481
21.8
4.34E−01
30.0001


212.376
1.89E+06
1.12E−04
0.00356
511
21.8
5.90E−01
30.0001


238.29
1.29E+06
1.84E−04
0.00399
542
21.8
9.72E−01
30.0001


287.366
4.43E+05
6.03E−04
0.00448
572
21.8
2.93E+00
30.0001


299.989
9453.04
0.03173
0.00583
602
21.8
5.38E+01
30.0001


336.585
207.715
1.62042
0.00564
632
21.8
2.14E+03
30.0001


















theta
G′
G′′

stress(t)



SS Slope
rad
Pa
Pa
Position
Pa







0.32238
0.22E−05
13184.1
0.00E+00
1.06E−38
29.9989



0
0

0.00E+00
1.05E−38
33.8694



0
0

0.00E+00
1.06E−38
37.7664



0
0

0.00E+00
1.06E−38
42.3746



0.03246
2.93E−05
65671.1
0.00E+00
1.06E−30
47.5461



0.03209
2.93E−05
73684.2
0.00E+00
1.06E−38
53.3485



0.03766
2.93E−05
82875
0.00E+00
1.06E−38
59.8557



0.03962
3.35E−05
81167.5
0.00E+00
1.06E−38
67.1502



0.06758
3.35E−05
91071.4
0.00E+00
1.06E−38
75.3539



0.06758
3.77E−05
90630.1
0.00E+00
1.06E−38
84.5485



0.08709
6.03E−05
76434.8
0.00E+00
1.06E−38
94.865



0.1288
5.03E−05
85761.2
0.00E+00
1.06E−38
106.44



0.01397
7.96E−05
60774.1
0.00E+00
1.06E−30
119.428



0.00372
1.01E−04
53983.5
0.00E+00
1.06E−38
134



0.01432
1.05E−04
68147.7
0.00E+00
1.06E−38
150.351



0.00961
1.47E−04
46602
0.00E+00
0
168.696



0.01458
1.76E−04
43573.6
0.00E+00
0
189.28



0.01287
2.39E−04
36024.6
0.00E+00
0
212.376



0.01100
3.94E−04
24510.1
0.00E+00
0
238.29



6.38E−07
0.00119
9134.52
0.00E+00
0
287.366



0.03555
0.02181
557.144
0.00E+00
0
299.989



0.02396
0.86562
15.7479
0.00E+00
0
336.585

















TABLE 3







Tomato Triple Concentrate



















Stress
Eta
Rate
Torque

Temp
Strain(t)


theta

N1
Normal-


Pa
Pa-s
s-1
N-m
times
° C.
%
SS Times
SS Slope
rad
Position
Pa
Force N






















4.99982
DIV0
0.00E+00
8.38E−05
0
20
0.00E+00
30.0001
0
0
1
0
0


5.60989
DIV0
0.00E+00
9.40E−05
29
20
0.00E+00
30.0001
0
0
1
0
0


6.2944
DIV0
0.00E+00
1.05E−04
60
20
0.00E+00
30.0001
0
0
1
0
0


7.06244
DIV0
0.00E+00
1.18E−04
90
20
0.00E+00
30.0001
0
0
1
0
0


7.92410
DIV0
0.00E+00
1.33E−04
121
20
0.00E+00
30.0001
0
0
1
0
0


8.89108
DIV0
0.00E+00
1.49E−04
151
20
0.00E+00
30.0001
0
0
1
0
0


9.97595
DIV0
0.00E+00
1.67E−04
100
20
0.00E+00
30.0001
0
0
1
0
0


11.1932
DIV0
0.00E+00
1.88E−04
211
20
0.00E+00
30.0001
0
0
1
0
0


12.550
DIV0
0.00E+00
2.10E−04
241
20
0.00E+00
30.0001
0
0
1
0
0


14.0914
DIV0
0.00E+00
2.36E−04
272
20
0.00E+00
30.0001
0
0
1
0
0


15.8108
DIV0
0.00E+00
2.65E−04
302
20
0.00E+00
30.0001
0
0
1
0
0


17.74
DIV0
0.00E+00
2.97E−04
331
20
0.00E+00
30.0001
0
0
1
0
0


19.9046
DIV0
0.00E+00
3.34E−04
362
20
0.00E+00
30.0001
0
0
1
0
0


22.3334
DIV0
0.00E+00
3.74E−04
392
20
0.00E+00
30.0001
0
0
1
0
0


25.0585
DIV0
0.00E+00
4.20E−04
423
20
0.00E+00
30.0001
0
0
1
0
0


28.1181
DIV0
0.00E+00
4.71E−04
452
20
0.00E+00
30.0001
0
0
1
0
0


31.5467
DIV0
0.00E+00
5.20E−04
402
20
0.00E+00
30.0001
0
0
1
0
0


35.396
DIV0
0.00E+00
5.93E−04
513
20
0.00E+00
30.0001
0
0
1
0
0


39.716
9.81E+06
4.13E−05
6.65E−04
643
20
7.24E−02
30.0001
0.04596
2.03E−05
1
0
0


44.661
8.63E+05
6.16−05
7.47−04
574
10.00
7.24E−02
30.0001
0.05922
2.93E−06
1
0
0


49.0982
7.72E+05
6.40E−05
8.38E−04
603
20
0.27E−02
30.0001
0.06921
3.35E−05
1
0
0


58.0989
1.53E+06
3.68E−05
9.40E−04
633
20
1.14E−01
30.0001
0.09517
4.61E−05
1
0
0


62.944
1.48E+08
4.25E−05
0.00105
664
20
1.24E−01
30.0001
0.10568
5.03E−05
1
0
0


70.6244
1.67E+08
4.22E−05
0.00118
604
20
1.55E−01
30.0001
0.01448
6.28E−05
1
0
0


79.2418
1.88E+06
4.21E−05
0.00133
725
20
2.07E−01
30.0001
0.01343
8.38E−05
1
0
0


88.9100
1.65E+08
5.38E−05
0.00149
754
20
2.38E−01
30.0001
0.0129
9.63E−05
1
0
0


09.7596
1.90E+08
5.25E−05
0.00167
784
20
2.90E−01
30.0001
0.01318
1.17E−04
1
0
0


111.932
1.61E+06
6.06E−05
0.00188
815
20
3.52E−01
30.0001
0.0119
1.42E−04
1
0
0


125.59
1.85E+06
7.60E−05
0.0021
845
20
4.65E−01
30.0001
0.01458
1.89E−04
1
0
0


140.914
1.54E+08
0.15E−05
0.00236
876
20
5.27E−01
30.0001
0.00889
2.14E−04
1
0
0


168.100
1.48E+00
1.00E−04
0.00265
005
20
0.41E−01
30.0001
0.00004
2.00E−04
1
0
0


177.4
1.27E+00
1.10E−04
0.00207
005
20
0.00E−01
30.0001
0.00074
3.62E−04
1
0
0


100.046
7.47E+05
2.67E−04
0.00334
000
20
1.20E+00
30.0001
0.01020
5.24E−04
1
0
0


223.334
60604.3
3.00E−03
0.00374
000
20
0.01E+00
30.0001
0.03402
0.00324
1
0
0


250.506
0002.61
3.00E−02
0.0042
1020
20
0.24E+01
30.0001
0.01100
0.03744
1
0
0


201.101
2621.00
1.07E−01
0.00471
1057
20
2.03E+02
30.0001
0.00241
0.11004
0
0
0


315.487
1270.03
2.47E−01
0.00520
1007
20
8.60E+02
30.0001
0.00284
0.26955
48
0
0


353.95
610.007
6.71E−01
0.00503
1116
20
1.40E+03
30.0001
0.0046
0.60012
43
0
0


307.140
337.724
1.18E+00
0.00665
1140
20
3.06E+03
30.0001
0.00624
1.24000
33
0
0


446.005
167.326
2.60E+00
0.00747
1177
20
0.24E+03
30.0001
0.0074
2.52782
12
0
0


400.384
1.01203
4.02E+02
0.00035
1207
20
5.00E+05
30.0001
0.01600
205.036
48
0
0
















TABLE 4







DC test 1




















Stress
Eta
Rate
Torque

Temp
Strain(t)
SS
SS
theta
G′
G′′
Posi-
stress(t)


Pa
Pa-s
s-1
N-m
times
° C.
%
Times
Slope
rad
Pa
Pa
tion
Pa























40.9982
7.53E+05
6.64E−05
8.38E−04
0
21.8
8.40E−01
30.0001
0.0197
3.43E−04
5895.32
0.00E+00
2
49.9982


56.0989
1.09E+06
5.14E−05
8.40E−04
20
21.8
1.06E−01
30.0001
0.00955
7.54E−05
30133.4
0.00E+00
2
56.0989


62.944
1.10E+06
6.34E−05
0.00106
50
21.8
2.07E−01
30.0001
0.00917
8.38E−05
30429.2
0.00E+00
2
62.944


70.6244
8.40E+05
8.33E−05
0.00118
90
21.8
2.38E−01
30.0001
0.06719
9.63−05
29688.8
0.00E+00
2
70.6244


79.2418
1.33E+06
5.94E−05
0.00133
120
21.8
2.38E−01
30.0001
0.0172
9.63−05
33311.4
0.00E+00
2
79.2418


88.9108
1.32E+06
6.75E−05
0.00149
150
21.8
3.00E−01
30.0001
0.00631
1.21E−04
29643.1
0.00E+00
2
86.9108


99.7596
1.18E+06
8.48E−05
0.00167
100
21.8
4.03E−01
30.0001
0.00977
1.63E−04
24731.8
0.00E+00
2
88.7596


111.932
9.06E+05
1.24E−04
0.00188
210
21.8
5.07E−01
30.0001
0.01481
2.05E−04
22086.4
0.00E+00
2
111.932


125.59
0.20E+05
1.35E−04
0.0021
241
21.8
7.24E−01
30.0001
0.0081
2.03E−04
17346.9
0.00E+00
2
125.59


140.914
6.45E+05
2.69E−04
0.00236
271
21.8
1.15E+00
30.0001
0.0408
4.85E−04
12274.3
0.00E+00
2
140.914


158.108
2.80E+05
6.86E−04
0.00285
301
21.8
2.40E+00
30.0001
0.06567
9.72E−04
6589.2
0.00E+00
2
158.108


177.4
50308.2
0.00304
0.00207
331
21.8
8.89E+00
30.0001
0.02847
0.0036
1994.45
0.00E+00
2
177.4


199.046
6004.7
0.03907
0.00334
360
21.8
7.95E+01
30.0001
0.01121
0.03222
250.229
0.00E+00
1
199.046


223.334
1455.9
0.1534
0.00374
391
21.8
3.72E+02
30.0001
0.00304
0.15084
58.965
0.00E+00
0
223.334


250.585
711.047
0.36202
0.0042
421
21.8
9.31E+02
30.0001
0.00166
0.37721
26.9047
0.00E+00
47
250.686


201.16
378.474
0.74288
0.00471
451
21.8
1.09E+03
30.0001
0.00622
0.76650
14.8541
0.00E+00
41
201.16


315.463
166.641
1.89307
0.00520
481
21.8
4.52E+03
30.0001
0.01050
1.8305
6.97965
0.00E+00
26
316.463


336.064
0.87151
305.61
0.00583
511
21.8
9.24E+04
30.0001
0.22919
37.4415
0.36352
0.00E+00
38
336.064
















TABLE 5





C test 1























Stress
Eta
Rate
Torque

Temp
Strain(t)




Pa
Pa-s
s-1
N-m
times
° C.
%
SS Times





 9.99964
1.70E+05
5.58E−05
1.88E−04
0
21.8
6.62E−01
30.0001


11.2198
3.38E+05
3.32E−05
1.88E−04
30
21.8
1.14E−01
30.0001


12.5888
1.29E+05
9.76E−05
2.11E−04
60
21.8
1.55E−01
30.0001


14.1249
3.64E+05
3.99E−05
2.37E−04
91
21.8
1.24E−01
30.0001


15.8404
4.36E+05
3.63E−05
2.88E−04
121
21.8
1.55E−01
30.0001


17.7822
2.6E+05
8.02E−05
2.08E−04
151
21.8
1.76E−01
30.0001


19.9519
3.52E+05
5.67E−05
3.34E−04
181
21.8
2.07E−01
30.0001


22.3864
3.66E+05
8.12E−05
3.75E−04
211
21.8
3.21E−01
30.0001


25.118 
2.41E+05
1.04E−04
4.21E−04
241
21.8
5.07E−01
30.0001


28.1828
59885
4.71E−04
4.72E−04
271
21.8
2.20E+00
30.0001


31.8217
28718.5
0.00118
5.30E−04
301
21.8
4.78E+00
30.0001


35.4802
1395.92
0.02542
5.94E−04
331
21.8
5.19E+01
30.0001


30.8091
333.057
0.11953
6.67E−04
361
21.8
2.98E+02
30.0001


44.6664
136.674
0.32681
7.48E−04
392
21.8
8.57E+02
30.0001


50.1159
68.4758
0.73188
8.40E−04
422
21.8
1.91E+03
30.0001


66.2312
36.277
1.55005
9.42E−04
452
21.8
3.94E+03
30.0001


63.0004
19.9316
3.16534
0.00108
482
21.8
7.90E+03
30.0001


70.7506
7.84429
0.02051
0.00119
512
21.8
1.99E+04
30.0001


70.3276
2.13192
37.2094
0.00133
543
21.8
7.17E+04
30.0001


89.2037
1.09677
81.3328
0.00149
573
21.8
2.22E+05
30.0001


100.243 
0.89726
143.787
0.00168
602
21.8
4.08E+05
30.0001


112.38  
0.4534
247.881
0.00188
632
21.8
6.70E+05
30.0001


126.18  
0.33558
378.004
0.00211
663
21.8
1.07E+06
30.0001


141.308 
0.2491
667.283
0.00237
693
21.8
1.65E+06
30.0001


158.346 
0.19264
821.993
0.00265
723
21.8
2.35E+06
30.0001


177.42  
0.16473
1077.01
0.00207
754
21.8
3.19E+06
30.0001


199.079 
0.1382
1440.49
0.00334
784
21.8
4.11E+06
30.0001


223.337 
0.11941
1870.29
0.00374
814
21.8
5.28E+06
30.0001


251.339 
0.11326
2219.04
0.00421
845
21.8
6.74E+06
30.0001


282.139 
0.10672
2643.73
0.00473
875
21.8
7.78E+06
30.0001


315.874 
0.09466
3320.83
0.00529
905
21.8
9.48E+06
30.0001


















theta
G′
G′′

stress(t)



SS Slope
rad
Pa
Pa
Position
Pa







0.02358
2.68E−04
1510.67
0.00E+00
28
9.99964



0.07678
4.61E−05
9861.85
0.00E+00
28
11.2198



0.0804
6.28E−05
8114.46
0.00E+00
28
12.5888



0.11779
5.03E−05
11380.7
0.00E+00
28
14.1249



0.01298
6.28E−05
10215.5
0.00E+00
28
15.8484



0.0277
7.12E−05
10113.5
0.00E+00
28
17.7822



0.02612
8.38E−05
9645.41
0.00E+00
28
19.9510



0.00972
1.30E−04
6982.15
0.00E+00
28
22.3864



0.00409
2.05E−04
4956.27
0.00E+00
28
25.118



0.11241
8.92E−04
1279.3
0.00E+00
28
28.1828



0.03648
0.00194
661.773
0.00E+00
28
31.6217



0.01768
0.02104
68.3086
0.00E+00
28
35.4802



0.00875
0.12062
13.366
0.00E+00
27
39.8091



0.00489
0.34692
5.21437
0.00E+00
24
44.6664



0.00837
0.77453
2.62055
0.00E+00
10
50.1159



0.00335
1.59554
1.42733
0.00E+00
5
56.2312



0.00403
3.23394
0.79011
0.00E+00
28
63.0904



0.01829
8.04345
0.35629
0.00E+00
12
70.7595



0.01495
20.0404
0.11063
0.00E+00
21
79.3276



0.01263
90.0674
0.04011
0.00E+00
31
89.2037



0.01538
165.166
0.02458
0.00E+00
26
100.243



0.00514
271.461
0.01677
0.00E+00
47
112.38



0.00542
433.814
0.01176
0.00E+00
33
126.18



0.00337
669.478
0.00855
0.00E+00
31
141.308



0.0017
953.198
0.00873
0.00E+00
38
158.346



0.00260
1293.01
0.00556
0.00E+00
4
177.42



0.00196
1664.01
0.00485
0.00E+00
3
199.079



0.00135
2138.97
0.00423
0.00E+00
29
223.337



3.04E−04
2720.09
0.00373
0.00E+00
34
251.339



5.49E−04
3152.8
0.00362
0.00E+00
31
282.139



5.93E−04
3840.24
0.00333
0.00E+00
45
315.874





























TABLE 6





Stress
Eta
Rate
Torque

Temp

SS

Theta
Posi-
Nf
Normal-


Pa
Pa-s
s-1
N-m
times
° C.
Strain(I) %
Times
SS Slope
rad
tion
Pa
Force N



























0.5600
34728.3
6.385E−06
7.05E−06
30
20
0.0066007
30
0.01035
2.78263E−00
31
0
0


0.62044
#DIV/01
0
7.01E−06
50
20
0
30
0
0
31
0
0


0.70624
27410.7
8.588E−06
8.875E−06
90
20
0.0027953
30
0.0148433
1.39827E−08
31
0
0


0.7024387
21680.36
3.423E−06
0.058E−06
121
20
0.0279057
30
0.00843
1.30627E−05
31
0
0


0.8001087
19586.36
3.070E−06
1.117E−05
181
20
0.0111757
30
0.1018433
5.58507E−08
31
0
0


0.0078
#DIV/01
0
1.254E−05
181
20
0
30
0
0
31
0
0


1.11932
#DIV/01
0
1.407E−05
211
20
0
30
0
0
31
0
0


1.2556033
6142.9
0.010E−06
1.678E−05
241
20
0.0139027
30
0.0882833
0.08133E−08
31
0
0


1.40914
28574.8
1.044E−06
1.771E−05
271
20
0.011160
30
0.0193433
0.000005885
31
0
0


1.58100
#DIV/01
0
1.887E−05
302
20
0
30
0
0
31
0
0


1.774
#DIV/01
0
2.229E−05
332
20
0
30
0
0
31
0
0


1.990107
14785
4.487E−05
2.501E−05
302
20
0.04103
30
0.0808307
0.000020914
31
0
0


2.23334
00285.6
1.871E−05
2.807E−05
302
20
0.0343223
30
0.0232887
1.81517E−06
31
0
0


2.60565
07016.3
2.050E−05
2.140E−05
423
20
0.058843
30
0.0381333
0.000029322
31
0
0


2.81181
08003.2
4.200E−05
3.033E−05
453
20
0.087021
30
0.0512333
0.00003351
31
0
0


3.15487
87012.787
3.776E−06
3.084E−05
483
20
0.083770
30
0.08328
0.000041665
31
0
0


3.6300
121013.33
2.881E−06
4.448E−05
513
20
0.1117133
30
0.00138
5.58603E−05
31
0
0


3.0715
08550.1
6.714E−05
4.001E−05
543
20
0.1308333
30
0.04377
0.000088117
31
0
0


4.4680987
101738.83
4.020E−05
6.0E−05
573
20
0.1703687
30
0.02501
5.51717E−05
31
0
0


4.00982
00107.133
5.130E−05
0.283E−05
604
20
0.2178287
30
0.0086167
0.00010891
31
0
0


5.00000
11165.067
5.056E−05
7.05E−05
634
20
0.28205
30
0.0148370
0.000141023
31
0
0


8.2044
81487.087
0.001240
7.91E−05
601
20
0.4210833
30
0.0127067
0.000210037
31
0
0


7.00244
57415.233
0.0002346
8.876E−05
604
20
0.7511367
30
0.0385933
0.000376607
31
0
0


7.02418
34778.807
0.0002348
9.958E−05
725
20
1.0000987
30
0.0291187
0.000504053
31
0
0


0.0910833
21250.2
0.0004212
0.0001117
765
20
1.7000333
30
0.0453247
0.000805003
31
0
0


0.0700233
12228.87
0.000800
0.0001254
706
20
3.0030007
30
0.2000387
0.001053339
31
0
0


11.193233
5387.07
0.0021313
0.0001407
816
20
0.6060333
30
0.1100007
0.0045
31
0
0


12.558887
500.45287
0.0288107
0.0001578
815
20
81.335333
30
0.0287367
0.030873333
31
0
0


14.001233
111.00037
0.1200233
0.0001771
875
20
316.80333
30
0.0083167
0.107883333
30
0
0


15.010587
60.501287
0.2804033
0.0001087
806
20
707.70
30
0.0000287
0.3830
43
0
0


17.7307
55.610233
0.5004387
0.0001029
930
20
1404.8
30
0.0043007
0.70240007
37
0
0


19.004
24.294033
0.82184
0.0002501
066
20
2317.7883
30
0.00374
1.168883333
28
0
0


22.3332
17.133133
1.3038333
0.0002506
096
20
3609.0333
30
0.0040233
1.84951
13
0
0


26.067667
12.1413
2.0005
0.00031411
1027
20
6830.7333
30
0.0032907
2.91408667
39
0
0


20.136
5.8615333
3.1706
0.0003633
1057
20
9000.0
30
0.0008333
4.50031
19
0
0


31.6400
0.6317407
4.8812333
0.000004
1057
20
13010
30
0.00183
0.96407
28
0
0


36.303
4.7710233
7.1010007
0.0004440
1116
20
21332
30
0.0020687
10.00600807
24
0
0


80.7122
3.2612267
12.10700
0.000400
1116
20
34330.333
30
0.00643
17.100
33
0
0


11.630007
1.06270093
23.437333
0.0005500
1177
20
80407
30
0.01064
30.24520807
18
0
0
















TABLE 7







Test of the saucing power and organoleptic properties on the invention


products Ro1 and Ro2 and on commercial tomato products: triple


concentrate, double concentrate, concentrate and tomato passatas.











Condiment





attached to



the pasta
Saucing
Organoleptic properties


Product
(g)
power
(taste, smell)













Ro2
88.0
8.8
delicate taste of fresh tomato,


(Ex. 1)


fresh tomato smell


Ro1
97.8
9.8
very good taste and fresh tomato


(Ex. 2)


smell


triple
70.0
7
caramel, bitter taste, the tomato is


concentrate


not recognized; cooking


(TC)


(“cotto”) smell


double
65.0
6.5
caramel taste, the tomato is not


concentrate


recognized; cooking (“cotto”)


(DC)


smell.


concentrate
62.0
6.2
very sweet taste, the tomato is


(C)


not recognized; tomato smell


tomato
40.0
4
boiled pasta taste, very light


passatas


tomato smell

## Claims

1. A tomato composition obtained from tomato juice or tomato passatas having the following composition in percentage by weight:
















dry residue
 5.5-20%,



water
94.5-80%,









100% being the sum of the two components,
wherein said dry residue comprises water-insoluble tomato solids and water-soluble tomato solids, wherein the amount of water-insoluble tomato solids and water-soluble tomato solids in the dry residue ranges in percentage by weight as follows based on the total weight of the dry residue:
water-insoluble tomato solids from 18% to 30%,
water-soluble tomato solids from 82% to 70%.

2. A tomato composition according to claim 1, wherein the amount of water-insoluble solids and water-soluble solids in the dry residue ranges in percentage by weight as follows:
water-insoluble solids from 20% to 0.30%,
water-soluble solids from 80% to 70%.

3. A composition comprising animal and/or vegetable fats mechanically admixed with a tomato composition obtained from tomato juice or tomato passatas having the following composition in percentage by weight:
dry residue 5.5-20%,
water 94.5-80%,
100% being the sum of the two components,
wherein said dry residue comprises water-insoluble tomato solids and water-soluble tomato solids, wherein the amount of water-insoluble tomato solids and water-soluble tomato solids in the dry residue ranges in percentage by weight as follows, based on the total weight of the dry residue:
water-insoluble tomato solids from 18% to 30%.
water-soluble tomato solids from 82% to 70%.

4. A composition according to claim 3, wherein said animal and/or vegetable fats are solid at room temperature.

5. A composition according to claim 3, wherein said animal and/or vegetable fats are liquid at room temperature.

6. A composition according to claim 4, wherein said animal and/or vegetable fats comprise butter or margarine.

7. A composition according to claim 5, wherein said animal and/or vegetable fats comprise olive oil.

8. A composition according to claim 3, wherein said animal and/or vegetable fats comprise soft, hard or grated cheese.

9. A tomato composition according to claim 3, wherein the composition contains said fats, based upon the weight of the tomato composition, in an amount ranging from 10% to 25% by weight.

10. A method of saucing food which comprises mixing with food a tomato composition obtained from tomato juice or tomato passatas having the following composition in percentage by weight:
dry residue 5.5-20%,
water 94.5-80%,
100% being the sum of the two components
wherein said dry residue comprises water-insoluble tomato solids and water-soluble tomato solids, wherein the amount of water-insoluble tomato solids and water-soluble tomato solids in the dry residue ranges in percentage by weight as follows, based on the total weight of the dry residue:
water-insoluble tomato solids from 18% to 30%,
water-soluble tomato solids from 82% to 70%.

11. The method of claim 10, wherein said food is pasta, meat, fish or vegetables.

12. A ready-to-use sauce for food comprising a tomato composition obtained from tomato juice or tomato passatas having the following composition in percentage by weight:
dry residue 5.5-20%,
water 94.5-80%,
100% being the sum of the two components,
wherein said dry residue comprises water-insoluble tomato solids and water-soluble tomato solids, wherein the amount of water-insoluble tomato solids and water-soluble tomato solids in the dry residue ranges in percentage by weight as follows, based on the total weight of the dry residue:
water-insoluble tomato solids from 18% to 30%,
water-soluble tomato solids from 82% to 70%.

13. A ready-to-use sauce for food according to claim 12, further comprising animal and/vegetable fats mechanically admixed with the tomato composition.

14. A composition comprising an essence aroma and/or preservative for food and the composition of claim 1.

15. A composition comprising an essence aroma and/or preservative for food and the composition of claim 3.

16. Food comprising the tomato composition of claim 1.

17. Food comprising the composition of claim 3.

18. A tomato product prepared by a process comprising separating by filtration tomato serum from water insoluble solids present in either tomato juice or in tomato passatas using a separation solid-liquid apparatus at a temperature of from 5° C. to 25° C. wherein said tomato juice or tomato passatas is maintained under stirring with a stirrer at an angular speed from 1 rpm to 20 rpm during filtration, the stirrer being of a shape to convey the tomato juice or tomato passatas toward the central axis of the apparatus, and recovering said tomato serum and/or said water insoluble solids as said tomato product, wherein the tomato product has the following composition in percentage by weight:
dry residue 5.5-20%,
water 94.5-80%
100% being the sum of the two components
wherein said dry residue comprises water-insoluble tomato solids and water-soluble tomato solids, wherein the amount of water-insoluble tomato solids and water-soluble tomato solids in the dry residue ranges in percentage by weight as follows, based on the total weight of the dry residue:
water-insoluble tomato solids from 18% to 30%,
water-soluble tomato solids from 82% to 70%.

19. A tomato product prepared according to the process of claim 18, wherein the apparatus for separating the liquid from said tomato juice or tomato passatas is a sieve maintained under an oscillating motion, the oscillations being from 1 to 20 oscillations/min.

20. A tomato product prepared according to the process of claim 18, wherein sterile conditions are used or the final tomato product undergoes a sterilization process.

21. A tomato product prepared according to the process of claim 18, wherein the process is conducted at temperatures in the range of 10° C.-15° C., at atmospheric pressure, or at pressures slightly higher than atmospheric pressure, from 760 mm Hg (0.101 MPa) up to 900 mm Hg (0.120 MPa) or by applying pressures slightly lower than atmospheric pressure, down to 450 mm Hg (0.06 MPa).

22. A tomato product prepared according to the process of claim 18, wherein a separation solid-liquid apparatus constituted of a vessel having walls with slots or with holes is employed, wherein the width of the slots or the diameter of the holes is not greater than 0.1 mm, the slot length ranging from 30 cm to 2 meters, said vessel having a cylindrical section, the separator being equipped with a mechanical stirrer, wherein the distance between the separator walls and the stirrer blades is from 0.5 to 2 cm.

23. A tomato product prepared according to the process of claim 19, wherein a concave- or flat-shaped sieve, having hole diameters or slot widths not greater than 0.1 mm is operated at atmospheric pressure.

24. A tomato product prepared according to the process of claim 18, wherein the equipment employed comprises a cylinder constituted by food grade stainless steel wherein the walls have openings or slots formed by woven wire cloth, or by screens, or said walls have holes, being the width of the openings of the slots, or hole diameters not greater than 0.1 mm, said cylinder having an inner stirrer in the form of an archimedean screw revolving free in the fixed cylinder, or the cylinder is a rotating tube wound helically about a cylindrical axis.

25. A tomato product prepared according to the process of claim 18, wherein the rotation of the stirrer is at an angular speed of 2-10 rpm.

26. A tomato product prepared according to the process of claim 24, wherein the cylinder is in a horizontal position, and has a diameter ranging from 30 cm to 1 meter or a length from 2 meters to 20 meters for apparatus working in a discontinuous way or about 20 meters for apparatus which works in a continuous way.

27. A tomato product prepared according to the process of claim 18, wherein the separation solid-liquid apparatus is provided with slots having a width or holes having a diameter not higher than 0.5 mm.

28. A tomato product prepared according to the process of claim 18, wherein a tomato composition having a content of water-insoluble solids in the range from 20% to 30% based on dry residue is added to either lyophilized or cryoconcentrated serum, or a serum concentrated by an osmosis membrane or by evaporation under vacuum.

29. A tomato composition according to claim 1 or 2 wherein said composition is obtained from tomato juice.

30. A tomato composition according to claim 1 or 2 wherein said composition is obtained from tomato passatas.

31. A tomato product prepared according to the process of claim 18, wherein said water insoluble solids are present in tomato juice.

32. A tomato product prepared according to the process of claim 18, wherein said water insoluble solids are present in tomato passatas.

33. A composition according to claim 8, wherein said cheese is hard cheese and/or grated cheese present in an amount of from 10% to 25% by weight, based on the weight of the tomato composition.

34. A composition according to claim 8, wherein said cheese is soft cheese present in an amount of from 50% to 300% by weight, based on the weight of the tomato composition.