Vacuum Heat-Treated Onion Process for Aroma
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Solution Overview
Problem
Current processes for heat-treating onions often result in products with a sweet taste and little onion flavor, lacking the desired aroma of fried, caramelized, or roasted onions.
Innovation Solution
A process involving peeling and dicing onions, mixing with oil, heating between 55-99°C for 15-240 minutes under vacuum conditions of 100-750 mbar to reduce moisture content below 80% wt, enhancing aroma compounds like cis/trans-methyl-1-propenyl disulphide, cis/trans-methyl-1-propenyl trisulphide, and (cis, cis)/(cis,trans)/(trans, trans)-di-1-propenyl trisulphide for improved sensory profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If onions are heat-treated under standard atmospheric pressure, then the cooking process is simple and energy-efficient, but the aroma compounds are not sufficiently produced resulting in sweet taste with little onion flavor
Solution Approach 1:
The patent applies vacuum conditions (inert environment without oxygen) during heat treatment to promote the formation of desirable aroma compounds. The vacuum environment prevents oxidation and facilitates chemical reactions that produce fried onion, caramelized onion, and roasted onion notes, while maintaining energy efficiency and process simplicity.
2Productivity
If onions are cooked under pressure above standard atmospheric pressure, then the cooking time is reduced and energy efficiency is improved, but the aroma profile is not optimized for fried onion taste
Solution Approach 1:
The patent uses vacuum conditions instead of high pressure to achieve both rapid cooking and optimal aroma production. The vacuum environment enables faster moisture evaporation and promotes chemical reactions that generate desirable aroma compounds like cis/trans-methyl-1-propenyl disulphide and trisulphide, while avoiding the negative effects of high-pressure cooking on flavor profile.
Solution Approach 2:
The patent changes the pressure parameter from standard atmospheric pressure or high pressure to vacuum conditions (100-750 mbar). This parameter change simultaneously achieves reduced cooking time and optimized aroma compound formation, resolving the contradiction between productivity and aroma quality.
3Reliability
If heat treatment is performed to reduce moisture content, then the shelf-life is extended, but the desired fried onion aroma is not achieved
Solution Approach 1:
The patent applies vacuum heat treatment to simultaneously achieve moisture reduction for extended shelf-life and promote aroma compound formation. The vacuum environment prevents oxidation during drying and facilitates chemical reactions that produce fried onion, caramelized onion, and roasted onion notes, resolving the contradiction between shelf-life extension and aroma quality.
Solution Approach 2:
The patent utilizes phase transition of water from liquid to vapor under vacuum conditions to efficiently reduce moisture content while promoting aroma compound formation. The vacuum facilitates rapid evaporation and concentration of aroma compounds, achieving both shelf-life extension and desired 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
The process effectively increases the fried onion, caramelized onion, or roasted onion aroma in heat-treated onions, resulting in a better sensory profile with enhanced flavor notes and improved shelf-life.
Implementation Method 1
heating the mix from step b) between a temperature range of 55-99° C. for 15 to 240 min reducing moisture content of the mix
Implementation Method 2
heating the mix from step b) between a temperature range of 55-99° C. for 15 to 240 min reducing moisture content of the mix
Data Source
AI summary
The present invention relates to a process for the production of heat-treated onions composition. In particularly the invention relates to a process for the production of heat-treated onions composition under vacuum between 100 to 750 mbar and wherein the moisture content of the heat-treated onions composition is below 80 wt % (based on total composition).