FERMENTED ONION COMPOSITION

The invention relates to a fermented onion composition having a dry matter content of at feast 8 wt. %, said composition comprising, per gram of dry matter:a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;b) 5-250 mg of phenols selected from acid equivalen...

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Hauptverfasser:	KUMAR, Saurabh, CATALIN, Iancu, ROOZEN, Lambertus Henricus, Elisabeth, CHAREST, David, John, POSTMUS, Jarne
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES 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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creator	KUMAR, Saurabh CATALIN, Iancu ROOZEN, Lambertus Henricus, Elisabeth CHAREST, David, John POSTMUS, Jarne
description	The invention relates to a fermented onion composition having a dry matter content of at feast 8 wt. %, said composition comprising, per gram of dry matter:a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof;c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof,The fermented onion composition of the present invention can advantageously be used as an effective, label-friendly food ingredient to increase overall quality of foods.The invention also provides a method of preparing a fermented onion composition, comprising:providing an onion substrate containing 10-50 wt. % dry matter and 50-90 wt. % water, wherein at least 40 wt. % of the dry matter is derived from onion;inoculating the substrate with a micro-organism selected from lactic acid bacteria, Propionibacterium and combinations thereof; andincubating the inoculated substrate at a temperature in the range of 25-60° C. for at least 12 hours to produce an onion ferment.
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language	eng ; fre ; ger
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subjects	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES 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
title	FERMENTED ONION COMPOSITION
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