Onion Juice Concentrate Composition for Low-Browning Processing
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Solution Overview
Problem
Existing onion juice concentrates face issues with high sugar content leading to viscosity problems, foaming, sticking, and undesirable browning, which affect their processability and flavor/odor profiles, limiting their use in food products.
Innovation Solution
A method to produce an onion juice concentrate with a high fructan content (20-45 wt.%) and balanced sugar composition (1-22 wt.% fructose, 2-20 wt.% glucose, 3-25 wt.% sucrose, 0.5-10 wt.% cellobiose) using enzymatic treatment and controlled heating, followed by pasteurization and concentration, which enhances processability and flavor/odor profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional onion juice concentrate is produced, then onion flavor is obtained, but irritation occurs due to sulfur-containing compounds and poor processability issues such as burning, foaming, and browning
Solution Approach 1:
The patent extracts and removes harmful sulfur-containing compounds (alliin, isoalliin, and other sulfur compounds) from the onion juice concentrate through selective removal processes, while retaining the beneficial fructan content and desirable flavor compounds. This extraction principle directly addresses the irritation and processability issues by eliminating the problematic substances.
Solution Approach 2:
The patent changes the chemical composition parameters of the onion juice concentrate by adjusting the fructan-to-sugar ratio to at least 0.75:1 (preferably 1.5:1 or higher). This parameter change transforms the concentrate from a problematic conventional product to one with improved tolerability, digestibility, and processability characteristics.
2Ease of operation
If onion juice concentrate with high sugar content is produced, then sweetness is enhanced, but viscosity decreases and processability worsens due to burning and sticking
Solution Approach 1:
The patent fundamentally changes the carbohydrate composition parameters by establishing a fructan-to-sugar ratio of at least 0.75:1 (preferably 1.5:1 or higher). This parameter transformation converts the concentrate from having high sugar content (causing burning and sticking) to having high fructan content (providing creamy consistency and improved processability) while maintaining sweetness.
Solution Approach 2:
The patent utilizes the water-soluble nature of fructans (which form oligo- and polysaccharide structures) to create a concentrate with improved flow and drying characteristics. The fructan structure provides a porous-like molecular arrangement that prevents burning and sticking during processing while maintaining desirable viscosity.
3Manufacturing precision
If onion juice concentrate is processed extensively, then flavor concentration is improved, but browning and discoloration increase
Solution Approach 1:
The patent removes the precursors and catalysts for browning reactions (sulfur-containing compounds and excess reducing sugars) while concentrating the stable fructan content. This selective extraction allows for extensive processing to achieve high flavor concentration without the accompanying browning and discoloration that plague conventional concentrates.
Solution Approach 2:
The patent converts the naturally occurring fructans, which are stable and resistant to browning, into the primary carbohydrate component. This transformation turns what could be seen as a limitation (lower reducing sugar content) into a benefit (improved color stability during processing) while still achieving the desired flavor concentration.
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
The resulting concentrate is easier to process, maintains a lighter color, reduces foaming and sticking, and provides a diverse flavor/odor profile suitable for various food applications, with improved health benefits from increased fructan content.
Implementation Method 1
adding an enzyme mixture to the onion mash (M), Incubating the onion mash (M) for 1 hour or more... Suitable enzymes in this connection are, for example, carbohydrases... arabanase, cellulase, beta-glucanase, hemicellulase, xylanase and pectinase
Data Source
AI summary
The invention relates to an onion juice concentrate which has a particularly advantageous carbohydrate and flavour or odorous profile, and to the use thereof in preparations which are suitable for nutrition or pleasure. The invention also relates to a method for producing an onion juice concentrate of this type.