SYSTEM AND METHOD FOR USING CALCIUM CHLORIDE TO CREATE A FLAVORED TOMATO PRODUCT

Abstract

A method for preparing seafood alternatives from vegetation is provided. The method includes preparing the vegetation, wherein the preparing the vegetation includes cutting the vegetation into two or more pieces, brining the vegetation in a brining solution, cooking the vegetation, and marinating the vegetation in a marinade configured to give the vegetation a seafood flavor.

Claims

1. A method for preparing seafood alternatives from vegetation, comprising: preparing the vegetation, wherein the preparing the vegetation includes cutting the vegetation into two or more pieces; brining the vegetation in a brining solution; cooking the vegetation; and marinating the vegetation in a marinade configured to give the vegetation a seafood flavor.

2. The method as recited in claim 1, wherein the vegetation is selected from the group consisting of: tomatoes; eggplants; carrots; and Jack fruit.

3. The method as recited in claim 1, wherein the preparing further includes peeling the vegetation.

4. The method as recited in claim 1, wherein the preparing further includes deseeding the vegetation.

5. The method as recited in claim 1, further comprising draining the brining solution.

6. The method as recited in claim 1, wherein the brining solution includes Calcium Chloride.

7. The method as recited in claim 1, further comprising freezing the vegetation prior to cooking the vegetation.

8. The method as recited in claim 7, further comprising thawing the vegetation prior to cooking the vegetation.

9. The method as recited in claim 1, wherein cooking the vegetation includes a cooking process selected from the group consisting of: steaming the vegetation; boiling the vegetation; and heating the vegetation using a moist heat cooking method.

10. The method as recited in claim 9, further comprising removing any excess water after cooking the vegetation.

11. The method as recited in claim 10, wherein the excess water is removed using centrifugation.

12. The method as recited in claim 1, further comprising sorting the two or more pieces by size.

13. The method as recited in claim 1, further comprising removing excess marinade.

14. The method as recited in claim 13, wherein removing the excess marinade further includes pressing the vegetation to remove the excess marinade.

15. The method as recited in claim 1, wherein the marinade includes one or more ingredients selected from the group consisting of: soy sauce; tamari; mirin; one or more sweeteners; cornstarch; kuzu; tapioca; soy; konjac; plant cellulous; plant protein gels; sesame oil; algae oil; plant protein; monosodium glutamate (MSG); salt; seaweed; agar; pectin; calcium lactate; sodium alginate; yeast extracts; cultivated fish fats; cultivated fish protein; lab grown fish fats; lab grown fish protein; cultivated shellfish fats; cultivated shellfish protein; lab grown shellfish fats; lab grown shellfish protein; cultivated animal fats; cultivated animal protein; lab grown animal fats; and lab grown animal protein.

16. The method as recited in claim 1, further comprising packaging the vegetation after marinating the vegetation.

17. The method as recited in claim 15, further comprising freezing the packaged vegetation.

18. The method as recited in claim 1, wherein preparing the vegetation further includes: pureeing the vegetation with the marinade and one or more stabilizers.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0037] FIG. 1 shows a system for preparing tomatoes to have a non-tomato flavor, according to an embodiment of the present invention.

[0038] FIGS. 2-3 show a method for preparing tomatoes to have a non-tomato flavor, according to an embodiment of the present invention.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0039] The preferred embodiments of the present invention will now be described with reference to the drawings. Identical elements in the various figures are identified with the same reference numerals.

[0040] Reference will now be made in detail to each embodiment of the present invention. Such embodiments are provided by way of explanation of the present invention, which is not intended to be limited thereto. In fact, those of ordinary skill in the art may appreciate upon reading the present specification and viewing the present drawings that various modifications and variations can be made thereto.

[0041] The following embodiments describe systems and methods for cooking the flavor out of a tomato, completely removing the flavor while maintaining the structural shape of the cut tomato, and replacing the flavor with a new flavor. According to an embodiment, the flavor-removing process is accomplished by using CaCl to harden the tomato, which is then cooked tender. Other chemicals, such as Sodium Chloride, may also be used, according to some embodiments of the present invention. As a result of the cooking process, the flavor is removed. The resulting de-flavored tomato becomes the base of a product that is then marinated, flavored, and/or enhanced in such a way as to make the tomato look and taste like raw fish or meat. It is noted, however, that these systems and methods may also be used to treat, in the same or substantially similar way, other vegetables for similar results.

[0042] Referring now to FIG. 1, a system 100 for preparing tomatoes to have a non-tomato flavor and appearance is illustratively depicted, in accordance with an embodiment of the present invention.

[0043] According to an embodiment, raw tomatoes are received via one or more transport vessels 105. These transport vessels 105 may be cars, trucks, trains, planes, and/or any other suitable transport vessels 105.

[0044] According to an embodiment, once the raw tomatoes arrive, they are sorted at a sorting station 110. According to an embodiment, the sorting station 110 may be a manual sorting station and/or an automatic sorting station. According to an embodiment, once the tomatoes are sorted, the tomatoes are washed at a washing station 115. The washing station 115 may include one or more sprayers, one or more baths, and/or any other suitable washing apparatuses.

[0045] Once the tomatoes are sorted and washed, the tomatoes are transported, using one or more transportation systems 120 (e.g., a conveyor belt) to a cutting and de-seeding station 125. According to an embodiment, once the tomatoes are cut and de-seeded, they are steamed in a steamer 130 and/or peeled at a peeling station 135. According to various embodiments of the present invention, other methods of cooking may also be used, such as, e.g., boiling the vegetation, heating the vegetation using a moist heat cooking method, and/or any other suitable methods of cooking the vegetation.

[0046] According to an embodiment, the system 100 includes a brining solution 140. Once the tomatoes are steamed and peeled, the tomatoes are brined in the brining solution 140. The brining solution may include CaCl. It is noted, however, that other brining solutions may also be used. According to an embodiment, the system further includes a cold storage unit 145. According to an embodiment, while in the brining solution 140, the brine and tomato mixture 150 is cooled in the cold storage unit 145 and then drained at a brine draining unit 155.

[0047] According to an embodiment, the system 100 includes a steam unit 160. According to an embodiment, the steam unit 160 is a steam kettle. According to an embodiment, once the brine is drained, the tomatoes are steamed in the steam unit 160. Once steamed, the tomatoes are mixed with a marinade 165. The mixture of the tomatoes and marinade 175 are then cooled in a cold storage unit 170. Once cooled, the marinade is removed and sorted and packed at a sorting and packing station 180. Once in the packaging, the product is vacuum sealed at a vacuum sealer 185 and crated at the crating station 190.

[0048] Referring now to FIGS. 2-3, a method 200 for preparing tomatoes to have a non-tomato flavor is illustratively depicted in accordance with an embodiment of the present invention.

[0049] At step 205, one or more tomatoes are sorted according to predetermined specifications. According to an embodiment, the tomatoes are Roma tomatoes. It is noted, however, that other suitable forms of tomatoes may be used. Tomatoes contain high levels of naturally-occurring glutamic acids, which are responsible for the savory flavor of meaty foods. According to an embodiment, the specifications by which the tomatoes are sorted may include size, shape, weight, color, texture, and/or any other suitable specifications while maintaining the spirit of the present invention. According to an embodiment, rather than tomatoes, other types of edible vegetation are used. This vegetation may include, e.g., eggplant, red pepper, beet, carrot, potato, butternut squash, jack fruit, watermelon, cucumber, celery root, sweet potato, large radish, and/or any other suitable vegetation.

[0050] At step 210, the tomatoes are preliminarily prepared. According to an embodiment, this preparation includes cutting the tomatoes and removing the seeds and skins of the tomatoes. According to an embodiment, the preparation process further includes washing the tomatoes. According to an embodiment, the preparation may include pureeing the vegetation.

[0051] At step 215, the tomatoes are brined in a brining solution. According to an embodiment, the brining solution is a CaCl solution. According to an embodiment, the tomatoes are brined until they have absorbed the brine completely.

[0052] At step 220, the tomatoes are drained from the brining solution. Once the tomatoes are drained of the CaCl, the tomatoes, at step 225, are then frozen. Freezing the tomatoes softens them, making them less brittle during cooking, creating a better finished product.

[0053] At step 225, the tomatoes are thawed. Then, at step 230, the tomatoes are cooked after freezing. According to an embodiment, the tomatoes are cooked frozen and not thawed prior to thawing. Depending on tomato size and variety, they are cooked in a mixture of water and tomatoes. According to an embodiment, the tomatoes are cooked in a steam jacketed kettle, although other devices may be used. According to an embodiment, the mixture of water and tomatoes is approximately 1-4 parts water to 1 part tomatoes, although the ratio may be different, depending on the state and type of the tomatoes and/or other vegetation. According to an embodiment, the cooking time varies from 0.5, 1, 1.5 or 2 hours, as needed, although other cooking times may also be used, while maintaining the spirit of the present invention. Cooking time variations can also depend on the size and type of kettle used. The ideal steam kettle will have a pressurized top that acts like an industrial pressure cooker, although other types of kettles may also be used. It is noted, however, that other forms of cooking the tomatoes may also be used, while maintaining the spirit of the present invention.

[0054] At step 235, the tomatoes, when cooked, are separated from any excess water. According to an embodiment, the method of removing the excess water includes draining the cooked tomatoes and placing them into a vacuum tumbler where excess water is vacuumed away. It is noted, however, that other forms of removing the excess water may also be used (e.g., a centrifuge), while maintaining the spirit of the present invention. For example, a centrifuge or oven may be used to remove the water.

[0055] At step 240, marinade is added to the tomatoes that may or may not be sorted or pureed. According to an embodiment, the marinade may include soy sauce (including powdered), tamari (including powdered), mirin, sweeteners, cornstarch, kuzu, tapioca, soy, konjac, plant cellulous, plant protein and/or plant protein gels, sesame oil, algae oil, plant protein (dry and/or gels), monosodium glutamate (MSG), salt, seaweed, agar, pectin, calcium lactate, sodium alginate, yeast extracts, cultivated or lab grown fish/shellfish/animal fats and/or protein, and/or any other suitable ingredients. According to an embodiment, the marinade includes a water binder. According to an embodiment, once the marinade is added to the tomatoes, the marinade, at step 245, is vacuumed, cold and/or hot marinated, into the cooked tomatoes. According to an embodiment, the marinade may or may not be pasteurized to various levels up to shelf stable in accordance with safe manufacturing procedures and delivery methods. According to an embodiment, along with the marinade, any suitable stabilizers may be added, creating a sliceable vegetation block that can be pasteurized, made shelf stable, or frozen.

[0056] Excess heat from the cooking step must be removed from the tomatoes before they are chilled or frozen. At step 250, the marinated tomatoes are removed to a blast chiller to remove the excess heat. It is noted, however, that other methods of removing the excess heat may also be used, while maintaining the spirit of the present invention. According to an embodiment, after the excess heat is removed, the marinated tomatoes are at or below approximately 70 degrees Fahrenheit. It is noted, however, that, depending on the tomatoes and/or vegetation used, other temperatures may also be suitable.

[0057] At step 255, the tomatoes may be sorted into whole, unbroken slices (called halves) and smaller pieces that have been damaged during processing. It is noted, however, that the tomatoes may be sorted into any suitable shape and size. It is further noted that, according to some embodiments, the tomatoes are not sorted. According to some embodiment, the tomatoes may be pureed.

[0058] At step 260, the sorted tomato halves and pieces are conveyor pressed to adjust moisture by removing excess marinade. It is noted, however, that other methods of removing excess marinade may also be used, while maintaining the spirit of the present invention.

[0059] At step 265, the tomato halves and pieces that have had excess moisture removed are stacked and/or placed into plastic bags that are vacuum sealed before pasteurization and/or freezing. It is noted, however, other suitable containers may be used, while maintaining the spirit of the present invention. Once the tomato halves and/or pieces are packaged, the packaged tomato halves, at step 270, are frozen. According to an embodiment, rather than being frozen, the tomatoes, at step 275, are stored and handled in accordance with desired results of a pasteurization process used.

[0060] According to an embodiment, the finished product is configured to look and taste like raw tuna, acting as a plant-based substitution for raw tuna to use in all applicable sushi applications. It is noted, however, that the finished product may be prepared to act as a substitute (in texture and/or flavor) for any suitable food which can be mimicked using the method 200.

[0061] When introducing elements of the present disclosure or the embodiment(s) thereof, the articles a, an, and the are intended to mean that there are one or more of the elements. Similarly, the adjective another, when used to introduce an element, is intended to mean one or more elements. The terms including and having are intended to be inclusive such that there may be additional elements other than the listed elements.

[0062] Although this invention has been described with a certain degree of particularity, it is to be understood that the present disclosure has been made only by way of illustration and that numerous changes in the details of construction and arrangement of parts may be resorted to without departing from the spirit and the scope of the invention.