Fermented onion composition

Abstract

The present invention relates to a fermented onion composition having a dry matter content of at least 8% by weight, comprising, per gram of dry matter, a) 0 to 150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof, b) 5 to 250 mg of phenols selected from acid equivalents of gallic acid, acid equivalents of ferulic acid, quercetin, kaempferol and combinations thereof, and c) 75 to 500 mg of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof. The fermented onion composition of the present invention can be advantageously used as an effective, label-friendly food ingredient for improving the overall quality of food products.

Description

[Technical Field]

[0001] [Technical field of invention] The present invention relates to a fermented onion composition having a dry matter content of at least 8% by weight, wherein per gram of dry matter, a) Fructose, glucose, sucrose and combinations thereof Selected from, 0-150 mg of sugars, b) 5 to 250 mg of phenols selected from gallic acid, ferulic acid, quercetin, kaempferol, and combinations thereof, in acid equivalents. c) Organic acids selected from propionic acid, lactic acid, acetic acid, and combinations thereof, in an amount of 75-500 mg acid equivalent. This relates to a fermented onion composition, including [the specified ingredient].

[0002] The fermented onion composition of the present invention can be advantageously used as an effective and label-friendly food ingredient for improving the overall quality of food products.

[0003] The present invention relates to a method for preparing a fermented onion composition, The step is to prepare an onion base containing 8-50% by weight of dry matter and 50-90% by weight of water, wherein at least 40% by weight of the dry matter is derived from onions, and the step is to prepare an onion base containing 8-50% by weight of dry matter and 50-90% by weight of water, The process involves inoculating a substrate with microorganisms selected from lactic acid bacteria, the genus Propionibacterium, and combinations thereof, The steps include incubating the inoculated substrate at a temperature in the range of 25-60°C for at least 12 hours to produce an onion ferment, and Further methods are provided, including the following.

[0004] [Background of the Invention] Food preservation involves measures taken to maintain food in its desired characteristics or natural state for as long as possible. Mechanical, physical, chemical, and microbiological effects are the main causes of food deterioration and spoilage. Based on the type of measures taken, the main food preservation methods can be classified as follows: (1) slowing or inhibiting chemical deterioration and microbial growth; (2) directly inactivating bacteria, yeasts, koji, or enzymes; and (3) preventing reinfection before and after processing.

[0005] The use of chemicals in food is a well-known method of food preservation. A wide variety of chemicals are used as food preservatives, such as to control pH (as antimicrobial and antioxidant agents) and as additives to provide food functionality and preservation measures. Many legally approved food preservatives are organic acids and esters, including sulfites, nitrites, acetic acid, citric acid, lactic acid, sorbic acid, benzoic acid, sodium diacetate, sodium benzoate, methylparaben, ethylparaben, propylparaben, and sodium propionate. Some of these additives may be perceived as undesirable or unattractive by consumers because they are, for example, "chemical," "artificial," or "unhealthy." Consumers would prefer bio-derived or renewable additives that are natural and can be labeled as food products rather than additives. Food companies are making good progress in developing products to meet these consumer demands, utilizing, for example, products fermented with vegetables, fruits, herbs and spices or bacteria, yeast and koji to preserve food.

[0006] Many preservative products are partially based on organic acids, such as acetic acid, lactic acid, and propionic acid. When a weak acid dissolves in water, an equilibrium is established between undissociated acid molecules and charged anions, and the pH decreases as the proportion of undissociated acid increases. The currently accepted standard practice for preservation against microorganisms is inhibition by lowering the pH of the internal cells. Undissociated acid molecules are lipophilic and easily pass through the plasma membrane by diffusion. In the cytoplasm, where the pH is approximately 7.0, the acid molecules dissociate into charged anions and protons. These cannot pass across the lipid bilayer and accumulate in the cytoplasm, thus lowering the pH and inhibiting metabolism. There are some limitations to the properties of organic acids as microbial inhibitors in food. If the initial level of microorganisms is high, these methods are usually ineffective. Many microorganisms use organic acids as a metabolizable carbon source. There is inherent variability in the resistance of individual bacterial strains.

[0007] International application No. 2018 / 106109 describes a natural antimicrobial composition comprising a combination of buffered food acid components and a nitrite source in the form of a cultured vegetable extract.

[0008] Santas et al. (Onion. A natural alternative to artificial food preservatives, AgroFood industry hi-tech-September / October (2010) - vol 21 n 5) state that onions are widely used as a food ingredient and are known as a good source of bioactive compounds such as sulfur compounds and flavonoids, which are well known for their beneficial effects on health, antioxidant and antimicrobial properties. The authors report that they have tested the effects of organosulfur compounds in several in vitro experiments and have shown that they exhibit significant inhibition against Gram-positive bacteria of the genera Bacillus, Microcroccus, Staphylococcus, and Streptococcus, as well as Gram-negative bacteria such as Salmonella enteridis or certain strains of Escherichia coli. In addition, the anti-yeast and antifungal activity of onions is primarily due to the presence of organosulfur compounds that inhibit the growth of yeast and fungi. The authors further explain that the flavonols quercetin and kaempferol are normally present in considerable amounts in onions and are the main non-volatile compounds that contribute to their antimicrobial properties. In vitro experiments have reported that onion flavonoids can effectively inhibit the growth of Gram-positive bacteria that contribute to food spoilage, such as Bacillus cereus, B. subtilis, Staphylococcus aureus, Microcroccus luteus, and Listeria monocytogenes.

[0009] Dublado et al. (FERMENTED ONION (Allium cepa) JUICE SUPPLEMENTATION TO BROILERS, Journal of Science, Engineering and Technology (2013), 71-77) describe a study investigating the effect of fermented onion juice on the growth ability of young chickens. Fermented onion juice was prepared by mixing 1 kg of chopped onion bulbs with 0.5 kg of brown sugar in a bucket, covering the bucket with a plastic bag, and placing a weight on top. After 12 hours, the weight was removed, the bucket was covered with Manila paper, and secured with a rubber band. On the 7th day, the juice was collected in bottles and stored in a cool place.

[0010] [Overview of the prefecture] The inventors have discovered that, despite their inherent antimicrobial activity, fermenting onion juice or onion pulp using Propionibacterium or lactic acid bacteria can further improve its functional properties as a food ingredient. Onions have a high content of fermentable sugars that can be metabolized to propionic acid (and acetic acid) by Propionibacterium or to lactic acid by lactic acid bacteria. The fermented onion product thus obtained has antimicrobial activity due to the presence of naturally occurring antimicrobial phenols in onions, as well as the presence of propionic acid, lactic acid, and / or acetic acid produced during fermentation. Furthermore, the fermented onion product has antioxidant activity and can improve the texture, sensory, and other functional properties of food products.

[0011] Therefore, the present invention relates to a fermented onion composition having a dry matter content of at least 8% by weight, wherein per gram of dry matter, a) 0-150 mg of sugars selected from fructose, glucose, sucrose, and combinations thereof. b) 5 to 250 mg of phenols selected from gallic acid, ferulic acid, quercetin, kaempferol, and combinations thereof, in acid equivalents. c) Organic acids selected from propionic acid, lactic acid, acetic acid, and combinations thereof, in an amount of 75-500 mg acid equivalent. The present invention provides a fermented onion composition containing [a specific ingredient].

[0012] The sugar content of the fermented onion composition is substantially lower than that of onions due to the fermentation conversion of these sugars into organic acids. The concentration level of organic acids in the fermented onion composition is much higher than that of organic acids naturally found in onions or onion juice.

[0013] The fermented onion composition of the present invention can be advantageously used as an effective and label-friendly food ingredient for improving the overall quality of food products.

[0014] The present invention relates to a method for preparing a fermented onion composition, The step is to prepare an onion base containing 10-50% by weight of dry matter and 50-90% by weight of water, wherein at least 40% by weight of the dry matter is derived from onions, and the step is to prepare an onion base containing 10-50% by weight of dry matter and 50-90% by weight of water, A step of inoculating a substrate with microorganisms selected from lactic acid bacteria, Propionibacterium species, and combinations thereof, The steps include incubating the inoculated substrate at a temperature in the range of 25-60°C for at least 12 hours to produce an onion ferment, and We also provide methods that include this.

[0015] [Detailed description of the invention] A first aspect of the present invention is a fermented onion composition having a dry matter content of at least 8% by weight, wherein per gram of dry matter, a) 0-150 mg of sugars selected from fructose, glucose, sucrose, and combinations thereof. b) 5 to 250 mg of phenols selected from gallic acid, ferulic acid, quercetin, kaempferol, and combinations thereof, in acid equivalents. c) Organic acids selected from propionic acid, lactic acid, acetic acid, and combinations thereof, in an amount of 75-500 mg acid equivalent. Relates to a fermented onion composition containing

[0016] As used herein, the term "acid", unless otherwise indicated, includes the protonated form of the acid, the dissociated form of the acid, and acid salts. Thus, the term "citric acid" includes, for example, C3H5O(COOH)3, C3H5O(COOH)2(COO) - , C3H5O(COO) 3- 3, C3H5O(COONa)3 and C3H5O(COOH)(COONa)(COO) - including.

[0017] As used herein, the technical term "mg acid equivalent" means the total amount of a specific acid when the acid exists only in the fully protonated form. Thus, 200 mg of sodium propionate corresponds to 200x74.08 / 96.06 = 154.24 mg acid equivalent.

[0018] As used herein, the term "quercetin", unless otherwise indicated, includes both the aglycone and the glycosides of quercetin.

[0019] The fermented onion composition of the present invention may be provided in the form of a liquid, paste or solid (e.g., powder). Usually, the fermented onion composition has a water content of 0 to 50% by weight, more preferably 0 to 40% by weight, more preferably 0 to 35% by weight, and most preferably 0 to 18% by weight.

[0020] According to a particularly preferred embodiment, the fermented onion composition is a granular composition, preferably a granular composition having an average diameter D[4,3] in the range of 100 to 900 μm, more preferably in the range of 200 to 800 μm, and most preferably in the range of 300 to 700 μm. Here, "average diameter D[4,3]" means the De Brouckere average diameter or the volume average diameter, and can be defined as the volume weighted average assuming spherical particles of the same volume as the actual particles. This average diameter is calculated by the following equation, D[4,3]=(Σn i D i4 ) / (Σn i D i 3 ) wherein, D i = the average particle diameter in particle size classification i, n i = the number of particles in particle size classification i .

[0021] In a more preferred embodiment, at least 80% by weight of the granular composition has a particle diameter within the range of 40 to 1500 μm, more preferably within the range of 100 to 1200 μm, and most preferably within the range of 200 to 1,000 μm. The mass-weighted average particle diameter can be appropriately measured using laser diffraction (Malvern Mastersizer 3000).

[0022] The combination of components a) to c) (sugars, phenols and organic acids) usually constitutes at least 40% by weight of the dry matter contained in the composition. More preferably, the combination of components a) to c) constitutes 45 to 94% by weight of the dry matter contained in the composition. Most preferably, the combination of components a) to c) constitutes 50 to 89% by weight of the dry matter contained in the composition.

[0023] The fermented onion composition usually contains sugars selected from fructose, glucose, sucrose and combinations thereof at 0 to 120 mg, more preferably 0 to 100 mg, and most preferably 0 to 90 mg per gram of dry matter.

[0024] In a particularly preferred embodiment, the fermented onion composition further comprises component d), which is a form of onion acid selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid, and combinations thereof. The concentration level of onion acid in the fermented onion composition is equivalent to the levels found naturally in onions and onion juice. Per gram of dry matter, onion acid is present in the fermented onion composition at a concentration of preferably 3 to 120 mg acid equivalent, more preferably 5 to 110 mg acid equivalent, even more preferably 10 to 100 mg acid equivalent, and most preferably 15 to 90 mg acid equivalent.

[0025] The combination of components a) to d) (sugars, phenols, organic acids, and onion acids) typically constitutes at least 50% by weight of the dry matter contained in the composition. More preferably, the combination of components a) to d) constitutes 52 to 95% by weight of the dry matter contained in the composition. Most preferably, the combination of components a) to d) constitutes 55 to 90% by weight of the dry matter contained in the composition.

[0026] In one embodiment of the present invention, the composition contains 200 to 800 mg of lactic acid equivalent per gram of dry matter. More preferably, the composition contains 300 to 700 mg of lactic acid equivalent per gram of dry matter. Most preferably, the composition contains 400 to 600 mg of lactic acid equivalent per gram of dry matter.

[0027] In another embodiment of the present invention, the composition contains 75 to 450 mg of propionic acid equivalent per gram of dry matter. More preferably, the composition contains 125 to 400 mg of propionic acid equivalent per gram of dry matter. Most preferably, the composition contains 175 to 350 mg of propionic acid equivalent per gram of dry matter.

[0028] In addition to propionic acid, the composition typically contains 10 to 150 mg of acetic acid equivalent per gram of dry matter, more preferably 20 to 130 mg of acetic acid equivalent, and most preferably 30 to 110 mg of acetic acid equivalent.

[0029] The antimicrobial activity of the fermented onion composition can be further enhanced by utilizing fermentation to produce not only organic acids but also bacteriocins. The bacteriocin may be one or more bacteriocins selected from the group consisting of nisin, subtilin, cytolysin, variacin, sakacin, pediosin, curvatisin, enterosin, and lactacin. More preferably, the bacteriocin may be one or more selected from the group consisting of nisin, sakacin, pediosin, and lactacin. Most preferably, the bacteriocin is nisin. According to a preferred embodiment, the composition contains 5,000 to 500,000 IU of nisin equivalent activity per gram of dry matter. More preferably, the composition contains 10,000 to 400,000 IU of nisin equivalent activity per gram of dry matter. Most preferably, the composition contains 50,000 to 300,000 IU of nisin equivalent activity per gram of dry matter.

[0030] Since both lactic acid and bacteriocin can be produced by lactic acid bacteria, in a preferred embodiment, the fermented onion composition contains both lactic acid and bacteriocin. In a more preferred embodiment, the fermented onion composition contains lactic acid and nisin.

[0031] The fermented onion composition typically has a total nitrogen content of 1.5 to 35 mg per gram of dry matter, more preferably a total protein content of 2 to 30 mg per gram of dry matter, and most preferably a total protein content of 3 to 25 mg per gram of dry matter. The total protein content is appropriately measured using the Kjeldahl method.

[0032] Preferably, of the proteins contained in the fermented onion composition, at least 90% by weight, and more preferably at least 95% by weight, is onion protein.

[0033] In a more preferred embodiment, at least 60% by weight, more preferably at least 70% by weight, and most preferably at least 80% by weight of the dry matter contained in the fermented onion composition is derived from onions.

[0034] The fermented onion composition of the present invention typically contains a considerable amount of naturally occurring components in onions, such as onion acids, phenols (including flavonols), sulfur-containing compounds, aldehydes, and ketones.

[0035] The fermented onion composition preferably contains 0.05 to 30 mg of citric acid equivalent per gram of dry matter, more preferably 0.15 to 25 mg of citric acid equivalent, and most preferably 0.25 to 20 mg of citric acid equivalent per gram of dry matter.

[0036] The fermented onion composition preferably contains 0.2 to 30 mg of malic acid equivalent per gram of dry matter, more preferably 0.5 to 25 mg of malic acid equivalent, and most preferably 1 to 20 mg of malic acid equivalent per gram of dry matter.

[0037] The fermented onion composition preferably contains 1 to 150 mg of gallic acid equivalent per gram of dry matter, more preferably 3 to 125 mg of gallic acid equivalent, and most preferably 5 to 100 mg of gallic acid equivalent per gram of dry matter.

[0038] The fermented onion composition preferably contains 0.05 to 8 mg of ferulic acid equivalent per gram of dry matter, more preferably 0.15 to 7 mg of ferulic acid equivalent, and most preferably 0.25 to 6 mg of ferulic acid equivalent.

[0039] Preferably, the fermented onion composition contains 0.2 to 30 mg of quercetin per gram of dry matter. More preferably, the fermented onion composition contains 0.5 to 25 mg of quercetin per gram of dry matter. Most preferably, the fermented onion composition contains 1 to 20 mg of quercetin per gram of dry matter. Here, the amount of quercetin refers to quercetin in the aglycone form.

[0040] Preferably, the fermented onion composition contains 0.05 to 8 mg of kaempferol per gram of dry matter. More preferably, the fermented onion composition contains 0.15 to 7 mg of kaempferol per gram of dry matter. Most preferably, the fermented onion composition contains 0.25 to 6 mg of kaempferol per gram of dry matter.

[0041] Microbial cellular material used in the preparation of fermented onion compositions is typically present in the above compositions. Therefore, in preferred embodiments, the above compositions contain cellular material derived from lactic acid bacteria and / or the genus Propionibacterium.

[0042] According to another preferred embodiment, the majority of the dry matter contained in the fermented onion composition is water-soluble. Preferably, the composition The dry matter content is 5% by weight. When diluted with distilled water, the composition dried matter contained in At least 80% by weight, more preferably at least 90% by weight, and most preferably at least 95% by weight of the material dissolves at a temperature of 20°C. do .

[0043] The fermented onion composition of the present invention is preferably obtained by the following preparation method, and more preferably by the following preparation method.

[0044] Another aspect of the present invention is a method for preparing a fermented onion composition, The step is to prepare an onion base containing 10-50% by weight of dry matter and 50-90% by weight of water, wherein at least 40% by weight of the dry matter is derived from onions, and the step is to prepare an onion base containing 10-50% by weight of dry matter and 50-90% by weight of water, A step of inoculating a substrate with microorganisms selected from lactic acid bacteria, Propionibacterium species, and combinations thereof, The steps include incubating the inoculated substrate at a temperature in the range of 25-60°C for at least 12 hours to produce an onion ferment, and This includes methods.

[0045] In a particularly preferred embodiment, the above-described preparation method produces a fermented onion composition as already defined in this disclosure.

[0046] The onion base material used in the above preparation method preferably comprises onion juice, onion pulp, or a combination thereof. The onion juice may be obtained in the form of concentrated onion juice powder. The onion pulp may be obtained in the form of onion powder. The powder or concentrate may be diluted with water to obtain an onion base material having a dry matter content of 10-50% as a starting material for fermentation.

[0047] In a preferred embodiment, at least 50% by weight, more preferably at least 70% by weight, and most preferably at least 80% by weight of the dry weight of the onion base material is derived from onions.

[0048] Preferably, at least 80% by weight of the dry matter of the onion base material is supplied from onion juice and / or onion pulp. More preferably, at least 80% by weight of the dry matter of the onion base material is supplied from onion juice, most preferably from concentrated onion juice having a moisture content of less than 40% by weight.

[0049] Onion base materials typically contain at least 40% by weight, more preferably at least 50% by weight, and most preferably at least 55% by weight, of sugars selected from fructose, glucose, sucrose, and combinations thereof, calculated by dry weight.

[0050] In an advantageous embodiment of the present invention, the onion substrate is treated with invertase before inoculation. Invertase treatment converts sucrose into glucose and fructose, which are more effectively metabolized by certain strains of lactic acid bacteria and / or Propionibacterium.

[0051] The total nitrogen content of the onion substrate is calculated by dry weight and is preferably in the range of 0.15 to 3.5% by weight, more preferably in the range of 0.2 to 3.0% by weight, and most preferably in the range of 0.3 to 2.5% by weight. The total protein content of the onion substrate is appropriately measured using the Kjeldahl method.

[0052] Onion acids selected from citric acid, malic acid, gallic acid, and combinations thereof are preferably present in the onion base material at a concentration of 3 to 120 g acid equivalents, more preferably 5 to 110 mg acid equivalents, even more preferably 10 to 100 mg acid equivalents, and most preferably 15 to 90 mg acid equivalents per gram of dry matter.

[0053] Preferably, the onion base material contains 0.02 to 3% by weight of quercetin, more preferably 0.05 to 2.5% by weight of quercetin, and most preferably 0.1 to 2% by weight of quercetin, calculated by dry weight. Here, the amount of quercetin refers to quercetin in the form of aglycone.

[0054] The onion base material preferably contains 11-45% by weight of dry matter and 89-55% by weight of water. More preferably, the onion base material contains 12-40% by weight of dry matter and 88-60% by weight of water.

[0055] The onion base material is preferably pasteurized by low-temperature heat sterilization or sterilization before inoculation. Most preferably, the onion base material is sterile when inoculated with lactic acid bacteria and / or Propionibacterium species.

[0056] Typically, at least 0.1% w / w of a microbial preculture is inoculated into the onion substrate. More preferably, 0.5 to 40% w / w of a microbial preculture is inoculated into the onion substrate, and most preferably 1.0 to 30% w / w of a microbial preculture.

[0057] The inoculated substrate is incubated at a temperature preferably in the range of 20 to 70°C, more preferably at a temperature of 25 to 65°C, for at least 12 hours to produce an onion ferment.

[0058] According to another preferred embodiment, the inoculated substrate is incubated under anaerobic conditions.

[0059] Typically, incubation is continued until the incubated substrate contains 10-50% by weight of an organic acid selected from propionic acid, lactic acid, and combinations thereof, calculated on a dry weight basis.

[0060] In one embodiment of the present invention, a base is added during and / or after incubation to neutralize at least a portion of the organic acids formed during incubation. It is preferable to add a sufficient amount of base to raise the pH of the onion ferment to 5.0 or higher, more preferably to raise the pH of the onion ferment to 5.5 to 7.5.

[0061] After incubation, the onion ferment is preferably sterilized by, for example, UHT sterilization.

[0062] After incubation, the onion ferment is preferably concentrated to a dry matter content of at least 50% by weight, more preferably at least 60% by weight.

[0063] In a particularly preferred embodiment, the onion ferment is dried to produce a dry powder having a moisture content of 18% by weight or less, preferably 15% by weight or less. Suitable drying methods include spray drying, drum drying, and freeze-drying. After drying, the dried onion ferment may undergo additional processing steps such as milling, sieving, and granulation. Most preferably, the onion ferment is dried by spray drying.

[0064] A further aspect of the present invention relates to a method for preparing a food product or beverage, comprising the step of combining the fermented onion composition according to the present invention with one or more other raw materials. The fermented onion composition of the present invention is particularly suitable for preserving food products such as meat products, flavor products such as soups and sauces, salads and (vegetable) beverages.

[0065] Preferably, the method for preparing a food product or beverage includes the step of introducing a fermented onion composition into the final food product or beverage at a concentration of 0.1 to 10%, more preferably 0.2 to 5% by weight.

[0066] Another aspect of the present invention relates to the use of the fermented onion composition of the present invention as a food preservative. This use typically involves mixing the fermented onion composition with one or more other ingredients of a product that requires preservation.

[0067] Another aspect of the present invention relates to the use of a fermented onion composition for the purpose of preventing microbial spoilage of food products. Yet another aspect of the present invention relates to the use of a fermented onion composition for the purpose of improving the sensory properties of meat products.

[0068] The present invention will be further described by the following non-limiting embodiments.

[0069] [Examples] Example 1 The fermented onion composition according to the present invention was produced by treating onion juice with invertase to convert sucrose to glucose and fructose, and then fermenting the onion juice using B. coagulans (deposited by CorbionNV on March 20, 2020, at the DSMZ depositary (German collection of microorganisms and cell cultures), deposit number DSM33469) to convert the fermentable sugars contained in the treated onion juice into lactic acid. The results shown below were obtained by repeating this experiment six times.

[0070] Table 1 shows the details of the onion juice concentrate.

[0071] [Table 1]

[0072] 3300 grams of concentrated onion juice was diluted with 6700 grams of desalted water to prepare a stock onion juice concentrate. Next, the diluted onion juice was subjected to UHT sterilization. After the sterilized diluted onion juice was cooled to ambient temperature, it was used to prepare an onion juice medium. For this, 2500 g of stock onion juice concentrate was mixed with 2245 g of desalted water. The pH of the resulting medium was approximately 4.6. Next, after all sucrose was converted to glucose and fructose, 5 ml of invertase solution was added and incubated at 54°C for 30 minutes.

[0073] Table 2 shows the typical sugar composition of onion juice media after invertase treatment.

[0074] [Table 2]

[0075] Next, the pH of the onion juice medium treated with invertase was adjusted to 6.4 by adding a 40% caustic solution of Ca(OH)2 and NaOH (50 / 50 w / w ratio), followed by B. coagulans (OD 500 250 ml of inoculum containing 6-7) was inoculated.

[0076] Fermentation was carried out under anaerobic conditions at a temperature of 54°C in a stirred fermenter. The temperature of the fermentation broth was maintained within the range of 50-56°C during fermentation. The aforementioned caustic solution was used to maintain a pH within the range of 6-6.8.

[0077] After 30 hours of fermentation, the samples were removed from the fermentation broth and analyzed. The results of the analysis are shown in Table 3.

[0078] [Table 3]

[0079] Example 2 The fermented onion composition according to the present invention was produced by treating onion juice with invertase to convert sucrose to glucose and fructose, and then fermenting the onion juice using P. acidipropionici (deposited by CorbionNV on March 20, 2020, at the DSMZ depositary (German collection of microorganisms and cell cultures), deposit number DSM33468) to convert the fermentable sugars contained in the onion juice into propionic acid and acetic acid. The results shown below were obtained by repeating this experiment seven times.

[0080] 3300 grams of the same onion juice as in Example 1 was diluted with 6700 grams of desalted water. Next, the diluted onion juice was subjected to UHT sterilization.

[0081] After cooling the diluted sterilized onion juice solution to ambient temperature, an onion juice fermentation medium was prepared, and invertase solution was added. The composition of the fermentation medium is shown in Table 4.

[0082] [Table 4]

[0083] The pH of the onion juice medium was approximately 4.6. After incubation at 35°C for 2 hours, all sucrose was converted to glucose and fructose.

[0084] Next, the pH of the diluted onion juice treated with invertase was adjusted to 7 by adding a 40% caustic solution of Ca(OH)2 and NaOH (50 / 50 w / w ratio), followed by P. acidipropioniki (OD 500 250 ml of inoculum containing 30-40) was inoculated.

[0085] Fermentation was carried out under anaerobic conditions in a stirred fermenter. The temperature of the fermentation broth was maintained at 30-38°C during fermentation, and a caustic solution (20% Ca(OH)2) was added to maintain the pH within the range of 6-6.8.

[0086] After 40 hours of fermentation, samples were removed from the fermentation broth and analyzed. Table 5 shows the results of the analysis of representative fermentations using onion juice as the medium.

[0087] [Table 5]

[0088] Example 3 The effects of using a fermented onion composition on purging loss in turkey meat composition, as well as on the pH and color of cooked meat, were investigated. Lab-scale tests were performed using 13 mm turkey breast fillets supplemented with a 20% w / w brine solution.

[0089] Five different brine solutions containing salt, cane sugar, and carrageenan were used. Four of the tested brine solutions additionally contained the fermented onion composition from Example 1 or Verdad powder N20 (manufactured by Corbion, Netherlands). The concentrations of salt, cane sugar, and carrageenan, calculated from the weight of the final meat product, were 1.6%, 0.5%, and 0.4%, respectively. The concentrations of the fermented onion composition and Verdad powder were also calculated from the weight of the final meat product and are shown in Table 6. The final lactic acid concentration was similar for Onion 1 and N20-1 (low addition) and Onion 2 and N20-2 (high addition).

[0090] [Table 6]

[0091] A brine solution was prepared by adding the brine raw materials to water and mixing for 5 minutes. Next, the brine solution was added to the meat pieces and rotated under vacuum for 2 hours. After rotation, the meat batter was packed under vacuum into 60 mm high-barrier plastic containers and heat-processed until the internal temperature reached 72°C according to the cooking plan shown in Table 7. The resulting meat product was then cooled overnight until the internal temperature reached 2°C.

[0092] [Table 7]

[0093] The pH of raw meat, brine, meat batter, and cooked meat products was measured. Purge loss and color were also measured for each meat product. Purge loss is defined as the weight difference between the pre-cooked and post-cooked turkey meat product (excluding free liquid) divided by the weight of the pre-cooked product. Color was measured according to CIELAB standards. The results are presented in Table 8, showing that fermented onions work better than Verdad powder N20.

[0094] [Table 8]

[0095] Example 4 The antimicrobial effect of a fermented onion composition was investigated in cooked chicken rolls inoculated with a lactic acid bacteria (LAB) mixture that contributes to meat spoilage.

[0096] The growth of lactic acid bacteria in meat samples (test products) with added fermented onion product was tracked during the storage period, compared to samples with commercially available preservatives (reference products) and samples without preservatives (controls).

[0097] Meat sample preparation A chicken roll sample (Table 9) was prepared using 30mm chicken tenderloin and infused with 18% brine. The meat sample was mixed with all the ingredients and rotated for 1 hour. The cooking process was carried out until the center of the roll reached 72°C.

[0098] [Table 9]

[0099] Cooked meat samples were inoculated with a LAB6 strain mixture to achieve a bacterial concentration of 3 LogCFU / g. The LAB mixture contains lactic acid bacteria obtained from spoiled meat and is known to be relatively resistant to organic acids. The cooked meat samples were kept at 7°C. LAB growth was tracked over time by collecting bacterial cells from approximately 20g of sample and allowing them to grow. A replicated sample was used at each time point.

[0100] result Table 10 shows the pH and water activity (Aw) of different samples.

[0101] [Table 10]

[0102] The water activity of the reference product and the test product samples were very similar, while the control sample had a slightly higher water activity. Adding both the reference product and the test product resulted in a decrease in pH, but the test product sample showed a pH increase of approximately 0.2 units. This may be due to the higher buffering capacity of the test product.

[0103] The results from the bacterial growth measurement are shown in Table 11.

[0104] [Table 11]

[0105] Both the test products containing Verdad Opt. Powder N70 and onion ferment inhibited the growth of resistant LABs in chicken rolls compared to the control. The test products worked slightly better despite the high pH value of the chicken rolls.

Claims

1. A fermented onion composition having a dry matter content of at least 8% by weight, per gram of dry matter, a) 0 to 150 mg of sugars selected from fructose, glucose, sucrose, and combinations thereof. b) Organic acids selected from propionic acid, lactic acid, acetic acid, and combinations thereof, in an amount of 75 to 800 mg acid equivalent. Includes, When the composition is diluted with distilled water to a dry matter content of 5% by weight, at least 90% by weight of the dry matter contained in the composition dissolves at a temperature of 20°C, and the fermented onion composition is A step of preparing an onion base containing 10-50% by weight of dry matter and 50-90% by weight of water, wherein at least 80% by weight of the dry matter is derived from onion juice, The steps include inoculating the substrate with microorganisms selected from lactic acid bacteria, the genus Propionibacterium, and combinations thereof, A fermented onion composition obtained by a method comprising the step of incubating the inoculated substrate at a temperature in the range of 25 to 60°C for at least 12 hours to produce an onion ferment.

2. The fermented onion composition according to claim 1, having a moisture content of 0 to 50% by weight.

3. The fermented onion composition according to claim 1 or 2, further comprising component c) which is an onion-derived acid selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid, and combinations thereof, in an acid equivalent of 3 to 120 mg per gram of dry matter.

4. A fermented onion composition according to any one of claims 1 to 3, containing 200 to 800 mg of lactic acid equivalent per gram of dry matter.

5. A fermented onion composition according to any one of claims 1 to 4, containing 75 to 450 mg of propionic acid equivalent per gram of dry matter.

6. A fermented onion composition according to any one of claims 1 to 5, having a total nitrogen content of 1.5 to 35 mg per gram of dry matter.

7. Per gram of dry matter, 0.05 to 30 mg equivalent of citric acid, 0.2 to 30 mg of malic acid equivalent, 1-150 mg equivalent of gallic acid A fermented onion composition according to any one of claims 1 to 6, comprising:

8. A fermented onion composition according to any one of claims 1 to 7, comprising lactic acid bacteria and / or cellular material derived from the genus Propionibacterium.

9. A fermented onion composition according to any one of claims 1 to 8, comprising 5 to 250 mg of phenols selected from gallic acid, ferulic acid, quercetin, kaempferol, and combinations thereof, in acid equivalent amounts.

10. A fermented onion composition according to any one of claims 1 to 9, for use as a food preservative.

11. A food preservative comprising the fermented onion composition described in any one of claims 1 to 9.

12. A method for preparing a fermented onion composition, The step is to prepare an onion base containing 10-50% by weight of dry matter and 50-90% by weight of water, wherein at least 80% by weight of the dry matter is derived from onion juice. A step of inoculating the substrate with microorganisms selected from lactic acid bacteria, the genus Propionibacterium, and combinations thereof, The steps include incubating the inoculated substrate at a temperature in the range of 25 to 60°C for at least 12 hours to produce an onion ferment, and Methods that include...

13. The method according to claim 12, wherein the dried material of the onion base material is supplied from onion juice and / or onion pulp.

14. The method according to claim 12 or 13, for producing the fermented onion composition according to any one of claims 1 to 9.

15. A method for preparing a food product or beverage, comprising the step of combining a fermented onion composition according to any one of claims 1 to 10 with one or more other raw materials.

16. Use of the fermented onion composition according to any one of claims 1 to 9 as a food preservative.

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