ONION FLAVOUR COMPOSITION AND METHOD FOR THE PREPARATION THEREOF

• Main Authors: BATENBURG, AMIR MAXIMILIAAN, BLUME, JOCHEN, HILLE, MATTHIAS, KOCH, JENS, KOPPE, VOLKMAR, VANDER STAPPEN, MICHEL, GROHMANN, LARS, ABRAHAMSE, SALOMON LEENDERT, ACHARYA, PARAG, SABATER-LUENTZEL, CHRISTOPHER
• Format: Patent
• Language: English; Polish
• Published: 08.08.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a method of producing an onion flavour composition, said method comprising:providing onion component selected from fresh onion, dehydrated onion and combinations thereof;providing onion juice concentrate having a dry matter content of 40-95 wt. %;mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix;subjecting the onion mix to a heat treatment at a temperature of more than 100° C. for at least 5 minutes; anddrying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment.This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.