Tomato juice dehydration process

Claim 1

A PROCESS OF PREPARING DEHYDRATED TOMATO JUICE IN A SOLID, POROUS, FRIABLE, READILY RECONSTITUTABLE FORM WHICH COMPRISES: THE PRELIMINARY STEPS, IN ANY ORDER, OF (1) REDUCING RAW TOMATOES TO A JUICE IN THE SUBSTANTIAL ABSENCE OF CELL-REPTURING MECHANICAL FORCES WHEREBY TO OBTAIN A JUICE THE CELLULAR PORTION OF WHICH IS LARGELY IN THE FORM OF INDIVIDUAL, WHOLE, DISCONNECTED CELLS AND (2) HEATING THE TOMATO MATERIAL TO AN ENZYME-DESTROYING TEMPERATURE IN THE RANGE FROM ABOUT 180 TO ABOUT 220*F. BEFORE ANY CHEMICAL MODIFICATION OF ITS NATURAL PECTIN CONTENT CAN OCUR AND MAINTAINING THE TOMATO MATERIAL AT SAID TEMPERATURE UNTIL THE ENZYMES ARE INACTIVATED; THEREAFTER CONCENTRATING THE JUICE TO PRODUCE A LIQUID CONCENTRATE, AND SUBJECTING THE LIQUID CONCENTRATE TO CONDITIONS OF HEAT AND VACUUM TO CUSE IT TO BE DEHYDRATED AND TO MAINTAIN AN EXTENSIVELY EXPANDED VOLUME THROUGHOUT THE DEHYDRATION.