Onion Flavor Composition for Shelf-Stable Fried-Onion Flavor
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Solution Overview
Problem
Existing methods for producing onion flavor compositions, such as onion powder, fail to replicate the intense flavor of roasted, shallow fried, or deep fried onions, and are not shelf-stable.
Innovation Solution
A method involving mixing onion juice concentrate with fresh or dehydrated onion, subjecting the mix to heat treatment above 90°C, and drying to less than 10% water content to create a shelf-stable onion flavor composition with intense roasted or fried onion flavors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If onion powder is produced by simple dehydration, then shelf life is improved, but flavour intensity and profile deteriorate (cannot replicate roasted/fried onion flavor)
Solution Approach 1:
The patent applies parameter changes by subjecting the onion mix to controlled heat treatment at temperatures of 90-150°C for extended periods (1-24 hours), transforming the chemical composition to develop roasted/fried onion flavor compounds while maintaining shelf stability through subsequent drying to below 10% moisture content
Solution Approach 2:
The patent creates a composite material by combining onion juice concentrate (providing soluble flavor compounds) with onion components (providing structural matrix and additional flavor precursors), then subjecting this composite to heat treatment and drying to produce a shelf-stable product with intensified roasted/fried onion flavor
2Reliability
If heat treatment is applied to develop roasted onion flavor, then flavour intensity is improved, but energy consumption increases
Solution Approach 1:
The patent optimizes the energy-flavor relationship by establishing specific parameter ranges for heat treatment (90-150°C for 1-24 hours), allowing selection of lower temperatures with extended time or higher temperatures with shorter duration to achieve the desired roasted/fried onion flavor profile while managing energy input efficiently
Solution Approach 2:
The patent applies preliminary action by conducting heat treatment on the onion mix before final drying, pre-developing the roasted/fried onion flavor compounds in advance so that the subsequent drying step primarily removes moisture for shelf stability rather than also needing to develop the flavor profile
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Produces a shelf-stable onion flavor composition with intense roasted or fried onion flavors that can be used to enhance various edible products.
Implementation Method 1
subjecting the onion mix to a heat treatment at a temperature of more than 90° C.
Implementation Method 2
drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %
Data Source
AI summary
The invention relates to a method of producing an onion flavour compositions, said method comprising:providing onion juice concentrate having a dry matter content of 40-95 wt. %;providing onion component selected from fresh onion, dehydrated onion and combinations thereof;mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %;subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes;optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend;drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.This method yields a shelf-stable onion flavour composition that has an intense flavour of roasted, shallow fried or deep fried onions, and that can suitably be used to impart this onion flavour to a wide variety of edible products.