| CPC A23L 27/16 (2016.08) [A23L 27/105 (2016.08); A23L 27/88 (2016.08)] | 8 Claims |
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1. A method of producing an onion flavour composition, said method comprising:
providing an onion component selected from fresh onion, dehydrated onion, and combinations thereof;
mixing the onion component with an onion juice concentrate having a dry matter content of 40-95 wt. % in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from the onion component with 120 to 800 parts by weight of dry matter from the onion juice concentrate, to produce an onion mix;
subjecting the onion mix to a heat treatment at a temperature of 100-200° C. for 10-300 minutes;
drying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment; and
mixing the dried onion mix with an onion pomace having a dry matter content of 70-100 wt. % in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from the dried onion mix with 4 to 60 parts by weight of dry matter from the onion pomace to produce the onion flavour composition;
wherein dry matter of onion constitutes at least 90 wt. % of the dry matter contained in the onion flavour composition.
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