Method for Optimising the Viscosity of Juices and Purees, in Particular for Tomatoes and Fruit
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United States of America Patent
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Issued Date -
Nov 15, 2007
app pub date -
May 27, 2004
filing date -
Jan 30, 2004
priority date (Note) -
Abandoned
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Abstract
A method for optimising the viscosity of edible juices and purees, of the type comprising the steps of: sorting (1) the product; triturating (2) the product; heating (3) the triturated product; refining (4, 5) in one or more stages, obtaining a juice or puree (9), waste (6) and fibres (8), is characterised in that it comprises at least one of the following steps: recirculating (12) a part of the refined juice or puree to enter the triturating step or to enter the heating step; recirculating a part of the fibres (9) to enter the triturating step; stationing (16) the heated product, before the step of refining.
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