Onion flavour composition and method for the preparation thereof

The invention relates to a method of producing an onion flavour compositions, said method comprising: * providing onion juice concentrate having a dry matter content of 40-95 wt.%; * providing onion component selected from fresh onion, dehydrated onion and combinations thereof; * mixing the onion ju...

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Bibliographische Detailangaben
Hauptverfasser:	KOPPE, Volkmar, VANDER STAPPEN, Michel, KOCH, Jens, HILLE, Matthias, ACHARYA, Parag, BATENBURG, Amir Maximiliaan, BLUME, Jochen, SABATER-LUENTZEL, Christopher, ABRAHAMSE, Salomon Leendert, GROHMANN, Lars
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method of producing an onion flavour compositions, said method comprising: * providing onion juice concentrate having a dry matter content of 40-95 wt.%; * providing onion component selected from fresh onion, dehydrated onion and combinations thereof; * mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt.%; * subjecting the onion mix to a heat treatment at a temperature of at least 90°C for at least 15 minutes; * optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; * drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt.%. This method yields a shelf-stable onion flavour composition that has an intense flavour of roasted, shallow fried or deep fried onions, and that can suitably be used to impart this onion flavour to a wide variety of edible products.