Post by Tom Wagner on Aug 18, 2009 23:54:08 GMT -8
I was extracting seed of a newly named tomato variety of mine, and thought about the value of the tomato seed as a food in its own right. Let's see...is there any rationale for the benefits of tomato seed as a food?
You are going to ask, "Now where did you find that quote?"
Glad you asked.
www.freepatentsonline.com/EP0273772.html
Tomato seed products and method for their preparation
European Patent EP0273772
Publication Date:
09/29/1993
Filing Date:
12/30/1987
Has the patent expired yet?
Really, now?
Are there example of this? Yes!
Example 1
Example 6
Example 7
Tomato seeds were collected and dried as in example 1, and were then roasted at a temperature of 420°F (216°C) for about 6 minutes. The seeds were then ground and used to replace 25% of the unsweetened chocolate used in a cookie dough. Two doughs were prepared, a control batch using cholcolate without tomato seed fortification and a test dough wherein 25% of the chocolate has been replaced by the ground tomato seeds. The ingredients and weight percentages of ingredients in each dough were as set forth....
I have so many questions about the usefulness of tomato seed as a part of our diet, let alone it being a substitute for coffee, chocolate, etc.
Are there varieties better suited for that concept outside of going to Del Monte to get tomato seed as a by product of tomato paste manufacturing.
I wonder if anyone has thought about the use of tomato seed in our diets?
Tom Wagner
Tomato seeds are believed to be high in carbohydrates and protein, containing nearly all of the essential amino acids. They are also believed to contain a high amount of oil, nearly two thirds of which is believed to be unsaturated fatty acids. Tomato seeds are also believed to contain crude fiber and are rich in minerals such as calcium, magnesium, potassium and some zinc. The oil, being high in unsaturated fatty acids, is a good source of salad oil or even cooking oil.
You are going to ask, "Now where did you find that quote?"
Glad you asked.
www.freepatentsonline.com/EP0273772.html
Tomato seed products and method for their preparation
European Patent EP0273772
Publication Date:
09/29/1993
Filing Date:
12/30/1987
Has the patent expired yet?
Tomato seeds are isolated, dried, and roasted at a temperature and for a time period sufficient to change the flavor characteristics of said seeds. Flavorants are then prepared by grinding said seeds or components thereof or by extracting flavored oils from said seeds or components. Food products are fortified by incorporating the tomato seed-derived flavorants therein.
Really, now?
1. A process for supplementing the flavor in a food product which comprises incorporating into a food product flavorants derived from tomato seeds which have been roasted at a temperature of at least 225°F (107°C) for a period of at least 3 minutes.
2. A process for supplementing a food product comprising the steps of isolating tomato seeds; drying said seeds; subjecting said seeds to heat in excess of 225°F (107°C) for a time period in excess of 3 minutes; grinding said seeds; and then incorporating into a food product an amount of said ground seeds effective to alter the organoleptically perceptible flavor of said food product.
2. A process for supplementing a food product comprising the steps of isolating tomato seeds; drying said seeds; subjecting said seeds to heat in excess of 225°F (107°C) for a time period in excess of 3 minutes; grinding said seeds; and then incorporating into a food product an amount of said ground seeds effective to alter the organoleptically perceptible flavor of said food product.
Are there example of this? Yes!
Example 1
A mixture of seeds and skins was obtained as the byproduct of whole tomato processing. Seeds were separated from the skin by water floatation wherein seeds sunk to the bottom and skin floated. The seeds were collected, washed and dried. The seeds were then roasted at a temperature of 225-250°F (107-121°C) for a period of about 30 minutes, after which the seeds were observed to have a green-brown color and to have the aroma of roasted nuts.
Example 6
Tomato seeds were collected and dried as in example 1 and were then roasted at a temperature of about 450°F (232°C) for a time period of between 11 minutes and 12 minutes. The resulting tomato seeds were then ground into a dark powder having a coffee-like aroma and taste. The powder was then mixed into coffee in a ratio of about 1:4 (powder to coffee) resulting in an economically fortified coffee product.
Example 7
Tomato seeds were collected and dried as in example 1, and were then roasted at a temperature of 420°F (216°C) for about 6 minutes. The seeds were then ground and used to replace 25% of the unsweetened chocolate used in a cookie dough. Two doughs were prepared, a control batch using cholcolate without tomato seed fortification and a test dough wherein 25% of the chocolate has been replaced by the ground tomato seeds. The ingredients and weight percentages of ingredients in each dough were as set forth....
In certain preferred embodiments of the invention, tomato seeds are dried, and heated at temperatures and for time periods which vary depending on the particular flavor to be produced. For instance, when tomato seeds are heated at temperatures exceeding 225°F (107°C) in accordance with the present invention, the seeds begin to acquire new flavor characteristics over time. As reaction conditions become more vigorous, i.e. higher temperatures and/or longer time periods of heat exposure, the flavor characteristics imparted to the seeds change progressively from a meaty flavor to a nutty flavor to a cocoa-like flavor to a coffee-like flavor. Reaction conditions may thus be varied to produce a variety of flavors, flavor combinations and flavor concentrations. If coffee-like flavor is desired, the seeds should preferably be heated at a temperature of at least 425°F (218°C) for a time period of at least 9 minutes. For example, heating temperature may be 425°F (218°C) to 450°F (232°C) and heating time may be 9 to 10 minutes. Drying the seeds prior to heating is desirable because water is believed to slow and/or inhibit some flavor-forming reactions and to undesirably cool seeds during heating. Notwithstanding this, drying is not required, and in any event, may be accomplished simultaneously with heating if desired. It also is preferred to adjust relative humidity during the roasting process to a level less than 6%.
After heating, the flavor may be recovered by grinding the tomato seeds into a powdered flavorant or by extracting flavored oil from the seeds. When seeds are ground, the resulting flavorant appears in the form of a powder which is substantially dry notwithstanding the high oil content of the seeds. This dryness is believed to be possible due to the effects of the high fiber content of the seeds wherein the fiber acts as a dispersing agent to keep the oil well dispersed.
After heating, the flavor may be recovered by grinding the tomato seeds into a powdered flavorant or by extracting flavored oil from the seeds. When seeds are ground, the resulting flavorant appears in the form of a powder which is substantially dry notwithstanding the high oil content of the seeds. This dryness is believed to be possible due to the effects of the high fiber content of the seeds wherein the fiber acts as a dispersing agent to keep the oil well dispersed.
I have so many questions about the usefulness of tomato seed as a part of our diet, let alone it being a substitute for coffee, chocolate, etc.
Are there varieties better suited for that concept outside of going to Del Monte to get tomato seed as a by product of tomato paste manufacturing.
I wonder if anyone has thought about the use of tomato seed in our diets?
Tom Wagner
