PREPARATION OF DRIED ONION
PURPOSE:To prepare dried onion having improved restoring properties and long- term shelf stability free from adhesion of thin pieces one another, by drying thinly cut onion with hot air, boiling it in water, washing it with water, dehydrating it, followed by drying. CONSTITUTION:Onion which is thinl...
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| creator | ATOBE MASAHIKO KATAGIRI TAKAO TAMAOKI YOUJI |
| description | PURPOSE:To prepare dried onion having improved restoring properties and long- term shelf stability free from adhesion of thin pieces one another, by drying thinly cut onion with hot air, boiling it in water, washing it with water, dehydrating it, followed by drying. CONSTITUTION:Onion which is thinly cut into 3-4mm. thickness and 20-30mm. length is dried with hot air at 60-120 deg.C until its water content is 6-10wt%. It is immersed in 5-15 times as much water as it by weight, boiled at 90-150 deg.C for 1-5hr, cooled quickly with water in an amount to give >=0.5 as much as the total amount of the boiled mixture, and washed with water. The onion is dehydrated by a centrifugal separator to 88-92wt% water content, frozen quickly, and lyophilized or subjected to vacuum drying. |
| format | Patent |
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CONSTITUTION:Onion which is thinly cut into 3-4mm. thickness and 20-30mm. length is dried with hot air at 60-120 deg.C until its water content is 6-10wt%. It is immersed in 5-15 times as much water as it by weight, boiled at 90-150 deg.C for 1-5hr, cooled quickly with water in an amount to give >=0.5 as much as the total amount of the boiled mixture, and washed with water. The onion is dehydrated by a centrifugal separator to 88-92wt% water content, frozen quickly, and lyophilized or subjected to vacuum drying.</description><language>eng</language><subject>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</subject><creationdate>1984</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19840319&DB=EPODOC&CC=JP&NR=S5948043A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19840319&DB=EPODOC&CC=JP&NR=S5948043A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ATOBE MASAHIKO</creatorcontrib><creatorcontrib>KATAGIRI TAKAO</creatorcontrib><creatorcontrib>TAMAOKI YOUJI</creatorcontrib><title>PREPARATION OF DRIED ONION</title><description>PURPOSE:To prepare dried onion having improved restoring properties and long- term shelf stability free from adhesion of thin pieces one another, by drying thinly cut onion with hot air, boiling it in water, washing it with water, dehydrating it, followed by drying. CONSTITUTION:Onion which is thinly cut into 3-4mm. thickness and 20-30mm. length is dried with hot air at 60-120 deg.C until its water content is 6-10wt%. It is immersed in 5-15 times as much water as it by weight, boiled at 90-150 deg.C for 1-5hr, cooled quickly with water in an amount to give >=0.5 as much as the total amount of the boiled mixture, and washed with water. The onion is dehydrated by a centrifugal separator to 88-92wt% water content, frozen quickly, and lyophilized or subjected to vacuum drying.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1984</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAKCHINcAxyDPH091Pwd1NwCfJ0dVHw9wNyeRhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvFdAsKmliYWBibGjMRFKAPdWIB4</recordid><startdate>19840319</startdate><enddate>19840319</enddate><creator>ATOBE MASAHIKO</creator><creator>KATAGIRI TAKAO</creator><creator>TAMAOKI YOUJI</creator><scope>EVB</scope></search><sort><creationdate>19840319</creationdate><title>PREPARATION OF DRIED ONION</title><author>ATOBE MASAHIKO ; KATAGIRI TAKAO ; TAMAOKI YOUJI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS5948043A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1984</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ATOBE MASAHIKO</creatorcontrib><creatorcontrib>KATAGIRI TAKAO</creatorcontrib><creatorcontrib>TAMAOKI YOUJI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ATOBE MASAHIKO</au><au>KATAGIRI TAKAO</au><au>TAMAOKI YOUJI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PREPARATION OF DRIED ONION</title><date>1984-03-19</date><risdate>1984</risdate><abstract>PURPOSE:To prepare dried onion having improved restoring properties and long- term shelf stability free from adhesion of thin pieces one another, by drying thinly cut onion with hot air, boiling it in water, washing it with water, dehydrating it, followed by drying. CONSTITUTION:Onion which is thinly cut into 3-4mm. thickness and 20-30mm. length is dried with hot air at 60-120 deg.C until its water content is 6-10wt%. It is immersed in 5-15 times as much water as it by weight, boiled at 90-150 deg.C for 1-5hr, cooled quickly with water in an amount to give >=0.5 as much as the total amount of the boiled mixture, and washed with water. The onion is dehydrated by a centrifugal separator to 88-92wt% water content, frozen quickly, and lyophilized or subjected to vacuum drying.</abstract><oa>free_for_read</oa></addata></record> |
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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 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 | PREPARATION OF DRIED ONION |
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