Onion food as well as preparation method and application thereof

Abstract

An onion product containing sodium metabisulfite, a flavor, a food-grade acid, onions, flavor, onions and an acidified solution comprising water and a food-grade acid, which allows for commercialized sterility of onion food as much as possible. Although may be otherwise prepared, the onion product is produced from a four-step filling process, including adding sodium pyrosulfite, a heat stable flavor, onion, an acidified solution comprising water and a food grade acid to a container, disinfecting, and optionally inverting the container.

Description

[0001] manual Cross-references to related applications This application is a PCT application of U.S. Patent Application No. 18 / 208,148, filed June 9, 2023, which is a continuation-in-part of U.S. Patent Application No. 17 / 458,666, filed August 27, 2021, which claims priority to U.S. Provisional Application No. 63 / 070,854, filed August 28, 2020, the entire contents of which are incorporated herein by reference.

[0002] field This specification relates to onions in an aqueous brine or acidified solution containing one or more acids selected from lactic acid, citric acid, and phosphoric acid; and at least one acid selected from ascorbic acid and bisulfite or bisulfite derivatives. In another aspect of the invention, a shelf-stable onion product is prepared using a four-stage filling process. While the onions can be produced by other means, the onions in the aqueous brine or acidified solution can be sealed in a container, then inverted and heated.

[0003] introduction The rehydration or hydration process of onions involves issues such as uniform hydration, browning of onions upon heating, onion flavor, onion separation and clumping, natural sweetness, and the shelf life of packaged onions. For example, pickling can alter the flavor of onions.

[0004] The objects and advantages of the embodiments will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the description. The objects and advantages of this specification will be realized and obtained by means of the elements and combinations particularly pointed out in the appended claims.

[0005] It should be understood that the above general description and the following detailed description are exemplary and illustrative only, and do not limit any of the claimed inventions.

[0006] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments and, together with the specification, serve to explain the principles.

[0007] Brief description of the attached figures Figure 1A It is an embodiment of a container. Figure 1B yes Figure 1A An example of an inverted container.

[0008] Example The following description will refer in detail to embodiments, examples of which are illustrated in the accompanying drawings. Wherever possible, the same reference numerals will be used throughout the drawings to represent the same or similar parts.

[0009] Scope: Throughout this disclosure, various aspects of this disclosure may be presented in the form of scope. It should be understood that descriptions in the form of scope are merely for convenience and brevity and should not be construed as a fixed limitation on the scope of this disclosure. Therefore, a description of a scope should be considered as having specifically disclosed all possible sub-scopes and the individual values ​​within that scope. For example, a description of a scope such as 1 to 6 should be considered as having specifically disclosed sub-scopes such as 1 to 3, 1 to 4, 1 to 5, 2 to 4, 2 to 6, 3 to 6, etc., and the individual numbers within that scope, such as 1, 2, 2.7, 3, 4, 5, 5.3, and 6. This applies regardless of the breadth of the scope.

[0010] It should be understood that all integers (whether all or part of the range) within any range described herein are included in this document.

[0011] An onion food comprising onions in an aqueous saline solution, the aqueous saline solution containing at least one acid selected from lactic acid, citric acid, malic acid, fumaric acid and phosphoric acid; and at least one acid selected from ascorbic acid and bisulfite or derivatives thereof, and water, wherein the pH of the aqueous saline solution is in the range of 1.5 to 4.5.

[0012] In some embodiments, the onion is selected from chopped, diced, minced, and sliced ​​onions. In some embodiments, the onion is selected from whole onions and peeled onions.

[0013] In some embodiments, the onion is made from dehydrated onions, fresh onions, or frozen onions.

[0014] In some embodiments, the onion food also includes at least one vegetable or at least one spice other than onion, but onion remains the main vegetable ingredient by weight of any vegetables and spices.

[0015] Specifically, the weight percentage of onions relative to the total weight of onions and any other optional vegetables and spices is Wt%. The term Wt% (drained onion) refers (if applicable) to the weight percentage of drained onions relative to any other optional drained vegetables and spices, including onions. For example, onions, other optional vegetables, and optional spices are drained (if originally wet), and the drained (if originally wet) onions, other optional vegetables, and optional spices are weighed. For example, the results are as follows: Wt (onion) 99.00 grams Wt% (onion) = 99.00% Wt (chili peppers) 0.99 grams Wt% (chili peppers) = 0.99% Wt (parsley) 0.01g Wt% (parsley) = 0.01% Wt (ingredient) 100.00 grams Wt% (ingredient) = 100% In some embodiments, the presence of onion (Wt%) is greater than 50%, 60%, 70%, 80%, 90%, 95%, 98%, 99%, 99.9%, or 100%. In some embodiments, the presence of onion (Wt%) is in the range of 55% to 98%, 60% to 95%, or 70% to 85%.

[0016] In some embodiments, the onion-based food also includes at least one spice, but onion remains the primary vegetable ingredient by weight of the optional vegetables and spices. In some embodiments, the at least one spice is selected from parsley, basil, oregano, sage, tarragon, and thyme. In some embodiments, the amount of the at least one spice present (wt%) is less than 10%, 1%, 0.1%, 0.01%, or 0.001% of the weight of any optional vegetables and spices.

[0017] In some embodiments, the onion-based food also includes at least one vegetable other than onions, where, by weight of the optional vegetables and spices, onions remain the primary vegetable ingredient. In some embodiments, the other vegetables are selected from broccoli, mushrooms, squash, zucchini, garlic, and chili peppers. In some embodiments, the presence of at least one vegetable other than onions (Wt%), by weight of any vegetables and spices, is greater than 0% but less than 3%, 5%, 7.5%, 15%, 20%, 25%, 30%, 35%, 40%, or 45%.

[0018] As described herein, the onion is in an aqueous saline or acidified solution containing water and at least one acid selected from lactic acid, citric acid, malic acid, fumaric acid and phosphoric acid; and at least one acid selected from ascorbic acid and bisulfite.

[0019] In some embodiments, the presence (by weight percentage) of the aqueous brine or acidified solution is greater than 15%, 20%, 30%, 40%, or 50% relative to the weight of the onion and the aqueous brine or acidified solution.

[0020] In some embodiments, the liquid portion of the aqueous brine or acidified solution consists of water. In some embodiments of the aqueous brine, the liquid portion comprises water and at least one other liquid. In some embodiments of the aqueous brine or acidified solution, the amount of water present is greater than 50% v / v relative to the total volume of water plus the volume of at least one other liquid. In some embodiments, the content is greater than 60% v / v, 70% v / v, 96% v / v, or 99% v / v. In some embodiments, the content ranges from 75% to 95% v / v or from 80% to 90% v / v.

[0021] The water is obtained from many sources. The water is potable and suitable for human consumption. In some embodiments, the water is taken from a public source and is filtered and / or disinfected.

[0022] In some embodiments, the at least one other liquid is an organic liquid suitable for human consumption. In some embodiments, the organic liquid is an edible oil, such as an edible oil of plant, animal, or synthetic origin. In some embodiments, the edible oil is selected from olive oil, soybean oil, sunflower oil, and rapeseed oil.

[0023] In some embodiments, the aqueous brine or acidified solution further comprises sodium chloride in a content of about 1.5 to 20 w / w, based on the weight of sodium chloride relative to water and sodium chloride. In some embodiments, the weight range of sodium is 6 to 18 w / w, based on the weight of sodium relative to water and sodium chloride.

[0024] In some embodiments, the aqueous brine or acidified solution further includes one or more other brine salts selected from sodium sulfate, potassium chloride, and calcium chloride. In some embodiments, the amount of one or more other brine salts present is 0.1 to 10 w / w% or 0.5 to 4 w / w% of sodium chloride.

[0025] In some embodiments, the amount of lactic acid in the aqueous brine or acidified solution ranges from 0.1 to 8.0 wt / wt; the amount of citric acid ranges from 0.01 to 5.0 wt / wt; and the amount of ascorbic acid ranges from 0.01 to 5.0 wt / wt, where wt / wt% refers to the weight relative to the total weight of lactic acid, citric acid, and ascorbic acid.

[0026] Bisulfite is an edible form. Examples include sodium bisulfite or its derivatives, such as sodium bisulfite, sodium metabisulfite, bisulfite, sulfite, and sulfur dioxide.

[0027] In some embodiments, in the aqueous brine or acidified solution, the amount of lactic acid ranges from 0.1 to 8.0 wt / wt; the amount of citric acid ranges from 0.01 to 5.0 wt / wt; and the amount of sodium bisulfite ranges from 0.01 to 1.25 wt / wt, where wt / wt% refers to the weight relative to the total weight of lactic acid, citric acid, and sodium bisulfite. The relative amounts of other bisulfite salts can be determined by referring to the amount of sodium bisulfite.

[0028] In some embodiments, in the aqueous brine or acidified solution, the presence of lactic acid ranges from 0.1 to 8.0 wt / wt; the presence of citric acid ranges from 0.01 to 5.0 wt / wt; and the presence of phosphoric acid ranges from 0.01 to 1.25 wt / wt, where wt / wt% refers to the weight relative to the total weight of lactic acid, citric acid, and phosphoric acid. The relative amount of phosphoric acid in various forms (dicalcium phosphate, calcium hexametaphosphate, sodium phosphate, and tricalcium phosphate) can be determined by referring to the amount of sodium bisulfite.

[0029] In some embodiments, in the aqueous brine or acidified solution, the amounts of lactic acid range from 0.1 to 8.0 wt / wt; citric acid range from 0.01 to 5.0 wt / wt; ascorbic acid range from 0.01 to 5.0 wt / wt; and sodium bisulfite range from 0.01 to 1.25 wt / wt. Here, wt / wt% refers to the weight relative to the total weight of lactic acid, citric acid, ascorbic acid, and sodium bisulfite. The relative amounts of other bisulfite salts can be determined by referring to the amount of sodium bisulfite.

[0030] In some embodiments, in the aqueous brine or acidified solution, the amounts of lactic acid range from 0.1 to 8.0 wt / wt; citric acid range from 0.01 to 5.0 wt / wt; ascorbic acid range from 0.01 to 5.0 wt / wt; and phosphoric acid range from 0.01 to 1.25 wt / wt. Here, wt / wt% refers to the weight relative to the total weight of lactic acid, citric acid, ascorbic acid, and phosphoric acid. The relative amounts of other bisulfites can be determined by referring to the amount of sodium bisulfite.

[0031] In some embodiments, in the aqueous brine or acidified solution, the amount of lactic acid ranges from 0.1 to 8.0 wt / wt; the amount of citric acid ranges from 0.01 to 5.0 wt / wt; the amount of phosphoric acid ranges from 0.01 to 5.0 wt / wt; and the amount of bisulfite ranges from 0.01 to 1.25 wt / wt. Here, wt / wt% refers to the weight relative to the total weight of lactic acid, citric acid, ascorbic acid, and phosphoric acid. The relative amounts of other bisulfites can be determined by referring to the amount of sodium bisulfite.

[0032] In some embodiments, the pH range of the aqueous brine or acidified solution is 1.5 to 3.5 or 1.5 to 4.5.

[0033] An onion product includes a container comprising a compartment for containing the onion food described herein.

[0034] One method of obtaining nutrition includes consuming onion-based foods as described herein. In some embodiments, the onion-based foods are consumed by humans to obtain nutrition.

[0035] A method for preparing onion food includes containing onions and an aqueous brine containing lactic acid, citric acid, ascorbic acid and water in a first compartment of a first container, wherein the pH of the aqueous brine or acidified solution is in the range of 1.5 to 4.5.

[0036] Onion foods can be prepared by mixing the following ingredients in any relative order: onion; any at least one optional vegetable other than onion; any at least one optional spice; water; any at least one optional liquid; any optional brine; one or more acids selected from lactic acid, citric acid and phosphoric acid; and at least one acid selected from ascorbic acid and bisulfite.

[0037] In some embodiments, mixing occurs in the first compartment of the first container. In some embodiments, the first compartment of the first container is sealed.

[0038] In some embodiments, the method further includes containing onions and an aqueous saline solution in a first compartment of a first container, the aqueous saline solution comprising one or more acids selected from lactic acid, citric acid, and phosphoric acid; and at least one acid selected from ascorbic acid and bisulfite, and water; the pH of the aqueous saline solution being in the range of 1.5 to 4.5, or another pH as described herein; and the temperature of the aqueous saline solution being maintained above 165°F for at least 15 minutes. The temperature and time are sufficient to sterilize the interior of the first compartment of the first container and its contents. In some embodiments, the temperature is above 175°F, 180°F, 188°F, or 198°F, or in the range of 188 to 211°F. In some embodiments, the time period ranges from 15 minutes to 360 minutes or from 45 minutes to 200 minutes.

[0039] In some embodiments, the method further includes inverting the first compartment of the first container while maintaining the aqueous brine at a temperature above 165°F for at least 15 minutes (or other described temperature or time).

[0040] Two, three, four, or five acids—one or more selected from lactic acid, citric acid, and phosphoric acid; and at least one selected from ascorbic acid and bisulfite—make the resulting onion products smoother in flavor. Using only one of the two, three, four, or five acids results in a less desirable flavor due to the sourness. Two, three, four, or five acids—one or more selected from lactic acid, citric acid, and phosphoric acid; and at least one selected from ascorbic acid and bisulfite—make it possible to slow down browning and / or Maillard browning in the resulting onion products; for example, when ascorbic acid and bisulfite or their derivatives are not present in these three acids, the aforementioned browning typically occurs after about a month. However, in some respects, the browning occurs almost immediately after processing.

[0041] In some embodiments, the aqueous brine or acidification solution is prepared by mixing two, three, four, or five acids with water, wherein one or more acids are selected from lactic acid, citric acid, and phosphoric acid; and at least one acid is selected from ascorbic acid and bisulfite. In some embodiments, two, three, four, or five acids—one or more of which are selected from lactic acid, citric acid, and phosphoric acid; and at least one acid selected from ascorbic acid and bisulfite—are mixed in aqueous solution from a storage container (suitcase, barrel, can, or bulk container) containing an aqueous acid at a given concentration (5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc.). In some embodiments, the aqueous brine or acidification solution is prepared by mixing one or more conjugate bases selected from three to five acids with water. In some embodiments, sodium bisulfite is mixed with water. In some embodiments, dicalcium phosphate, hexametaphosphate, sodium phosphate, or tricalcium phosphate is mixed with water.

[0042] In some embodiments, the method further includes containing onions and water in a first compartment of a first container. In some embodiments, the water is already in the form of an aqueous brine or acidified solution. In some embodiments, the method further includes adding at least one optional other brine salt to the water to prepare a precursor solution of the brine. In some embodiments, the method further includes, after adding the following components to the water and onions, adjusting the pH of the brine or acidified solution to a range of 1.5 to 4.5 or other desired pH values ​​as described herein, then heating the aqueous brine or acidified solution to above 165°F or other target temperatures disclosed herein; and subsequently maintaining the aqueous brine below 165°F for at least 15 minutes (or other desired temperatures and times disclosed herein); said components being one or more acids selected from lactic acid, citric acid, and phosphoric acid; and at least one acid selected from ascorbic acid and bisulfite. In some embodiments, the aqueous brine is heated to raise the temperature from room temperature (70°F) to 165°F, 175°F, or 180°F or above, 188°F, or 198°F, or a temperature range of 188 to 211°F. As described above, the time range is 15 minutes to 360 minutes or 45 minutes to 200 minutes.

[0043] As described above, in some embodiments, the method further includes inverting the first compartment of the first container while maintaining the aqueous brine at a temperature above 165°F for at least 15 minutes (or other described temperature or time).

[0044] In some implementations, the onion is a dehydrated onion, a fresh onion, or a frozen onion.

[0045] In some embodiments, the method further includes transferring onions in an aqueous brine from a first compartment of a first container to a second compartment of a second container, the aqueous brine containing one or more acids selected from lactic acid, citric acid, and phosphoric acid; and at least one acid selected from ascorbic acid, bisulfite, and water, wherein the pH of the aqueous brine or acidified solution is in the range of 1.5 to 4.5. In some embodiments, the method further includes subsequently sealing the second container.

[0046] In another embodiment, a four-stage filling process is used to manufacture onion-based food products. First, the containers that will hold the onion-based food products are cleaned. The containers can be made of any material capable of withstanding heat pasteurization, including but not limited to containers made of glass, polypropylene, high-density polyethylene (HDPE), and polyethylene terephthalate.

[0047] One step in the four-stage filling process involves adding bisulfite to the container in an amount of about 0.01-0.1%, such as about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, or 0.1%. In some respects, the bisulfite or a derivative thereof is sodium metabisulfite. The bisulfite can be present in liquid or solid form. In a further example, the bisulfite is sodium metabisulfite (SMBS) in dry powder form.

[0048] Another step in the four-stage filling process involves quantitatively adding a liquid heat-stabilized flavoring agent to the container. The heat-stabilized flavoring agent may use glycerol, propylene glycol, and oil as carriers. In one aspect, the heat-stabilized flavoring agent is a natural flavoring agent. The natural flavoring agent may include a top-note and / or a fore-note. In one example, the natural flavoring agent for the top-note is fresh onion, optionally also including a subtitle of shallots. This top-note flavoring agent may be formulated based on propylene glycol and specified to be inactivated at 250°F. In another example, the fore-note is a natural flavoring agent added at an amount of approximately 0.1-3%, for example, approximately 0.35%, and is viable at temperatures above 250°F. Organic flavoring agents, natural flavoring agents, and artificial flavoring agents may also be used in some embodiments. The amount of the flavoring agent added is between about 0.1% and 2%, for example, about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, and 2%.

[0049] Another step in the four-stage filling process involves adding onions to the container. The onions can be dehydrated, fresh, or frozen. In one example, the onions are cut into pieces approximately ¼ inch or larger. The onion content comprises approximately 15-25% of the total product volume, for example, approximately 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, 20%, 20.5%, 21%, 21.5%, 22%, 22.5%, 23%, 23.5%, 24%, 24.5%, or 25%.

[0050] In the final stage of the filling process, an acidification solution containing water and food-grade acid is added to the container. The food-grade acid can be any food-grade acid. Non-limiting examples include, but are not limited to, citric acid, ascorbic acid, fumaric acid, malic acid, lactic acid, and phosphoric acid. In some instances, the food-grade acid can be a combination of one or more food-grade acids. The amount of food-grade acid present is approximately 0.1-2% of the total volume of the finished product, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, or 2% of the finished product. The water used in this process can be any drinking water. The water content is between approximately 71% and 84% of the total product volume, for example, approximately 71%, 71.5%, 72%, 72.5%, 73%, 73.5%, 74%, 74.5%, 75%, 75.5%, 76%, 76.5%, 77%, 77.5%, 78%, 78.5%, 79%, 79.5%, 80%, 80.5%, 81%, 81.5%, 82%, 82.5%, 83%, 83.5%, and 84%. The pH of the finished product is approximately 4.0 or lower, for example, approximately 3.9 or lower, approximately 3.8 or lower, or approximately 3.7 or lower, and has approximately 1.00% or less of hydrochloric acid.

[0051] Within approximately 30 seconds of adding the acidifying solution, cap the container. In one example, after filling, the container is tilted to the side and rolled or twisted for approximately 45 seconds or less to agitate the contents and prevent onion hydration or swelling that could harden the container packaging. This document considers any type of cap or closure for a sealable container. Non-limiting examples include lug-type caps or continuous thread (CT) caps.

[0052] The container can be heated to approximately 190°F or higher, with a filling temperature of approximately 190°F or higher. In one example, the container can be heated to approximately 195-205°F. In one aspect, the container, after being inverted, is heated to 195°F or higher in a pasteurizer with a hot water sprayer to maintain the internal temperature of the product at 165°F or higher for 15.4 minutes. For example, the container is heated to 195°F or higher, and the filling temperature is 195°F or higher. Other examples of cap sterilization parameters are listed in Tables 1 and 2 below. The container containing the onion food is then inverted on its lid for at least 2.2 minutes and up to 5 minutes. As described above, during inversion, the container is maintained at a temperature of approximately 160°F or higher, such as approximately 160°F, 161°F, 162°F, 163°F, 164°F, 165°F, 166°F, 167°F, 168°F, 169°F, 170°F, or higher. In one aspect, after inversion, the container is heated in a heat pasteurizer with a hot water sprayer at a temperature of 195°F or higher to maintain the internal temperature of the product at 165°F or higher for 15.4 minutes. For example, the container is heated to 195°F or higher, and the canning filling temperature is 195°F or higher. The container containing the onion food can then be inverted back onto its base and further heat-treated and pasteurized for at least approximately 13.2 minutes, and must be maintained at 165°F throughout the heat pasteurization process. The total heat treatment time is approximately 13-18 minutes, for example, about 15-16 minutes, including approximately 15.1, 15.2, 15.3, 15.4, 15.5, 15.6, 15.7, 15.8, 15.9, or 16 minutes, at a temperature of about 160°F or higher, or alternatively 165°F or higher. After heat treatment, the container is cooled to at least about 110°F, for example, about 111°F, 112°F, 113°F, 114°F, 115°F, 116°F, 117°F, 118°F, 119°F, or 120°F. In one aspect, room temperature water is used to cool the container. The product is then further cooled to room temperature. The onion product is ready to eat after cooling. In one instance, the onion product is preferably consumed after cooling for 24 hours or longer to allow all components to reach equilibrium. The shelf life of the onion product is up to, but not limited to, about 730 days.

[0053] The embodiments described herein minimize heating, thereby minimizing browning of onions during heating.

[0054] Although onions are used as an exemplary vegetable, other vegetables may be used in combination with or in place of onions, as discussed in more detail herein. Non-limiting examples of such additional vegetables include carrots, beets, radishes, cauliflower, bell peppers, green beans, cucumbers, etc. Spices may also be used according to aspects of this disclosure.

[0055] The inventors have surprisingly discovered that certain product properties are maximized by utilizing the four-step filling process described herein. For example, SMBS and other sulfites in granular dry powder rapidly convert to sulfur dioxide gas (SO2) in the presence of water. Acidifying the water and raising the liquid temperature greatly accelerates this reaction. Furthermore, the flavoring agents used in finished onion products contain sulfites to better match the characteristics of onions. These sulfites readily degrade under conditions similar to those of SMBS, thereby reducing the flavor characteristics of the finished product and shortening its shelf life. Therefore, in a two-step filling process, food-grade acid, water, flavoring agents, and SMBS are added to a kettle and heated to a high temperature, such as 195°F. During this process, the sulfites in the SMBS and flavoring agents are boiled or evaporated, and their functional properties are completely degraded. On the other hand, the inventors have found that when using the four-step process described herein, adding SMBS and flavoring agents at the initial stage of this process retains the sulfite component in the SMBS and flavoring agents. In one aspect, onions are added after SMBS and flavoring agents to act as a barrier or buffer between the SMBS and flavoring agents, preventing SO2 formation. Alternatively, these steps can be performed in any order, as long as the hot acidification liquid is added during the four-step process to complete the filling. After adding the hot acidification liquid, the container is capped for a sufficient time to capture and seal all added ingredients, thereby preserving their function and balancing the overall flavor. By capping the container within 30 seconds or less of adding the acidification solution, the inventors have found that this optimizes the characteristics of the finished product.

[0056] Example 1. Hot Filling In the example below, the embodiment involves chopped onions. However, in any embodiment herein, chopped onions may be combined with other vegetables and / or spices.

[0057] Add the chopped dehydrated onions to the volumetric filling machine in the desired amount (e.g., 14 ounces, 28 ounces, 60 ounces, or any amount you require).

[0058] Add the dehydrated onions to the open compartment of the container. Add the aqueous brine or acidified liquid to the open compartment to the desired level.

[0059] The aqueous brine comprises lactic acid, citric acid, at least one acid selected from ascorbic acid and bisulfite, and water. In some embodiments, the aqueous brine consists of lactic acid, citric acid, at least one acid selected from ascorbic acid and bisulfite, and water.

[0060] The aqueous brine is prepared by mixing two, three, four, or five acids (lactic acid, citric acid, and at least one acid selected from ascorbic acid and bisulfite or their conjugate base, or sodium bisulfite) with water in, for example, a batch tank, to achieve a desired pH value between 1.5 and 3.5 or between 1.5 and 4.5.

[0061] Aqueous brine or acidified liquid is transferred into a feed tank or heat exchanger and heated to 188°F. Then, after the dehydrated onions are added to the opening of the container, the heated aqueous brine is added to the open compartment of the container to the desired level.

[0062] Seal the compartments of the container, then mix the sealed containers. This mixing minimizes clumping of the onion pieces and reduces the formation of dry spots in the rehydrated onion pieces. The mixing also allows the onion pieces to be rapidly rehydrated and acidified.

[0063] After mixing, invert the sealed container.

[0064] Figure 1A An embodiment of container 100 is shown, which includes an open compartment 110 and a lid 120. Once dehydrated chopped onions are added to the open compartment 110, gravity (g) pulls the chopped onions toward the bottom 130 of the container. After the addition of heated aqueous brine, gravity (g) causes the chopped onions to settle toward the bottom 130 of the container.

[0065] The compartment 110 is opened by adding the lid 120, thereby sealing the container 100. The container is then mixed. In one example, the container is mixed by flipping it to its side and rolling it. The rolling of the container causes the contents to mix and shake.

[0066] After mixing, invert the container so that gravity (g) causes the chopped onions to settle toward the lid 120 of the sealed container. Inversion allows the onions to rehydrate as much as possible and prevents the rehydrated onion pieces from separating into visible layers.

[0067] Figure 1B An embodiment of an inverted sealed container is shown.

[0068] Placing the inverted container in an environment for a period of time, maintaining the temperature of the aqueous brine above 175°F for 123 minutes, is sufficient to sterilize the chopped onions and optional contents.

[0069] After a sufficiently long period of time, remove the container from the environment to allow it to cool and store food before use.

[0070] Dehydrated chopped onions are placed into a container and then poured over with hot acid salt water. After filling to the desired level, the container is capped and mixed to reduce clumping or dry spots, allowing all components in the container to be rapidly rehydrated and acidified. After thorough mixing, the container is inverted and kept inverted throughout the heating and cooling process. During heating, the container and its components are maintained at a sufficient time and temperature to achieve commercially viable sterility.

[0071] Previous research has found that if the product is kept upright (not inverted), the contents of the container, including the onion, will not be adequately rehydrated within the container, and the onion will later show visible separation after the processing and capping of the container. Surprisingly, it was found that inverting the container during heating and cooling made this improvement possible. After cooling, the product was inverted again (or made re-invertable) before labeling and final packaging the containers containing the rehydrated onions.

[0072] The brine or acidification solution is made from a mixture of acids sufficient to maintain the quality and safety of chopped onions at room temperature on a shelf, with a shelf life of up to (but not limited to) twelve months.

[0073] Example 2. In the examples below, the embodiments involve peeled onions. However, in any embodiment herein, peeled onions may be used in combination with other vegetables and / or spices.

[0074] Add peeled onions to the volume filler to the desired amount, such as 14 ounces, 28 ounces, 60 ounces, or any amount you require.

[0075] Place the peeled onions into the open compartment of the container. Add an aqueous brine consisting of water and sodium bisulfite to the open compartment to the desired level.

[0076] An aqueous acid solution of three acids (i.e., lactic acid, citric acid, and ascorbic acid) and water is prepared by mixing the conjugate bases of the three acids in water.

[0077] An aqueous acid solution was added to a salt solution composed of water and sodium bisulfite. The resulting salt solution had a pH of 1.7.

[0078] The compartment is sealed, and the contents are mixed. The container is inverted as described in Example 1. The inverted container is heated to above 173°F for 160 minutes.

[0079] The container is then cooled and used to store food before use.

[0080] In some embodiments, the method further includes transferring onions in an aqueous brine from a first compartment of a first container to a second compartment of a second container, the aqueous brine comprising lactic acid, citric acid, at least one acid selected from ascorbic acid and sodium bisulfite, and water, wherein the pH of the aqueous brine is in the range of 1.5 to 4.5. In some embodiments, the method further includes subsequently sealing the second container.

[0081] Example 3. Cold Filling Process An aqueous acid solution of three acids (i.e., lactic acid, citric acid, and ascorbic acid) and water is prepared by mixing the conjugate bases of the three acids in water.

[0082] An aqueous acid solution was added to a precursor substance consisting of water and sodium chloride. The resulting aqueous salt solution had a pH of 1.7.

[0083] Peeled onions were added to an aqueous acidic solution containing 75% onion and 25% saline. The resulting mixture had a pH range of 1.5–4.5.

[0084] The mixture of onions and brine is then heated to 173°F for 160 minutes, cooled to below 120°F, and transferred to a filler.

[0085] Then fill the sterilized container with the cooled onion mixture and seal it with a sterilized lid.

[0086] Then store the product before use.

[0087] Example 4. Hot Filling In Example 1, phosphoric acid was used instead of lactic acid and citric acid. The quality and safety of the chopped onions can be maintained for a period of time on a shelf at room temperature.

[0088] Example 5 In Example 5, phosphoric acid in the form of sodium phosphate was used instead of lactic acid. The pH of the saline solution was 1.6.

[0089] Example 6. Cold Filling Process In Example 3, the citric acid was replaced with hexametaphosphate. The pH of the saline solution was 1.8. The product was storable before use.

[0090] Example 7. Four-stage filling process In the examples below, the implementation involves chopped onions. However, as previously stated, in any implementation herein, the chopped onions may be combined with other vegetables and / or spices.

[0091] Clean glass or polyethylene terephthalate containers.

[0092] A four-stage filling process is used to fill the containers. First, sodium metabisulfite (SMBS) dry powder is added to the containers. The SMBS is present at approximately 0.03 wt / wt%. Next, liquid is added to the containers in measured amounts. Specifically, at least one heat-stable natural flavoring agent is added at 0.60 wt / wt%. Then, dehydrated onions, cut into approximately ¼-inch pieces, are added to the containers at approximately 18.80 wt / wt%. Finally, an acidified solution or brine comprising at least water and food-grade acid is added to the containers. Specifically, approximately 80.0% water and approximately 0.57% phosphoric acid are added to the containers. The brine has an acid content of approximately 1.0% or less and a pH of approximately 3.9 or less. The heating temperature is approximately 195°F or higher, and the canning filling temperature is also approximately 195°F or higher. Within 30 seconds of adding the water and food-grade acid, the containers are capped, and then the containers are placed on their sides and rolled for approximately 45 seconds or less to agitate the contents. Then invert the container on the lid for at least 2.2 minutes, maintaining a temperature of at least approximately 165°F. The container can then be placed upright. For example, containers for storing onions are pasteurized for at least approximately 15.4 minutes, maintaining a temperature of at least approximately 165°F.

[0093] Then cool the onion food to approximately 114°F, allowing the ingredients to reach equilibrium after about 24 hours of cooling.

[0094] Onion products made using this process can maintain the quality and safety of chopped onions for up to 24 months at room temperature on a shelf.

[0095] Other embodiments of the invention will be apparent to those skilled in the art upon consideration of the specification and implementations disclosed herein. It is intended that the specification and embodiments be considered exemplary only, and that the true scope and spirit of the invention are indicated by the following claims.

Claims

1. An onion food product comprising onion, sodium metabisulfite, water, at least one food-grade acid selected from citric acid, ascorbic acid, fumaric acid, lactic acid, malic acid and phosphoric acid, and at least one heat-stabilizing flavoring agent.

2. The onion food product according to claim 1, wherein the onion is in the form of an onion selected from chopped, diced, minced, and sliced ​​onions.

3. The onion food product according to claim 1, wherein the onion is a dehydrated onion, a fresh onion, or a frozen onion.

4. The onion food according to claim 1 further includes at least one spice and an additional vegetable ingredient different from onion.

5. The onion food product according to claim 4, wherein onion is the main vegetable ingredient by weight of any vegetables and spices.

6. The onion food product according to claim 1, wherein the sodium metabisulfite comprises a dry powder.

7. The onion food product according to claim 1, wherein... a. The sodium metabisulfite content, relative to the total weight of the onion product, ranges from approximately 0.01-0.1% wt / wt%. b. The heat-stabilizing flavoring agent is present in an amount ranging from about 0.1-2% wt / wt% relative to the total weight of the onion-based food product. c. The amount of onion present relative to the total weight of the onion-containing food is approximately 15-25% wt / wt%; d. The water content relative to the total weight of the onion product ranges from approximately 71-84% wt / wt%; and e. The amount of food-grade acid present relative to the total weight of onion products ranges from approximately 0.1-2% wt / wt.

8. The onion product according to claim 1, wherein the onion food is stored in a container.

9. The onion product according to claim 1, wherein the onion product has a shelf life of approximately 24 months when stored at room temperature.

10. The onion product according to claim 1, wherein the heat-stabilized flavoring agent is a natural flavoring agent.

11. A method for preparing onion-based foods, comprising the following steps: Provide a container filled with at least the following substances: sodium metabisulfite; at least one heat-stabilizing flavoring agent; onion; and an acidification solution containing one or more acids selected from lactic acid, citric acid, and phosphoric acid, and water, wherein the pH of the acidification solution is about 4.0 or lower, and a 1.0% acid or lower saline solution. Cover the container, shake the container, invert the container, pasteurize the container with heat, and cool the container.

12. The method of claim 11, further comprising performing the filling step in the following order: (1) Add sodium metabisulfite in a quantitative manner; (2) Add at least one heat-stabilizing flavoring agent; (3) Add onions; and (4) Add an acidification solution containing water and one or more acids.

13. The method of claim 11, wherein a. The amount of sodium metabisulfite added relative to the total weight of the onion product ranges from about 0.01-0.1% wt / wt%; b. The amount of the heat-stabilizing flavoring agent added relative to the total weight of the onion food is approximately 0.1-2% wt / wt%; c. The amount of onion added relative to the total weight of the onion-containing food is approximately 15-25% wt / wt%; d. The amount of water added relative to the total weight of the onion product ranges from approximately 71-84% wt / wt%; and e. The amount of food-grade acid added is approximately 0.1-2% wt / wt relative to the total weight of the onion product.

14. The method of claim 11, wherein the container is capped 30 seconds or less after filling.

15. The method of claim 11, wherein the step of adding the acidifying solution is the last step in filling the container before capping.

16. The method of claim 11, wherein the container is inverted for at least about 2.2 minutes while maintaining a temperature of about 165ºF.

17. The method of claim 11, wherein the container is shaken for about 45 seconds or less.

18. The method of claim 11, wherein the onion is dehydrated.

19. The method of claim 11, further comprising adding at least one spice and an additional vegetable ingredient different from onion.

20. The method of claim 11, wherein the heat-stabilized flavoring agent is a natural flavoring agent.

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