US 12,433,310 B2
Onion flavour composition and method for the preparation thereof
Salomon Leendert Abrahamse, Wageningen (NL); Parag Acharya, Wageningen (NL); Amir Maximiliaan Batenburg, Maassluis (NL); Jochen Blume, Holzminden (DE); Lars Grohmann, Holzminden (DE); Matthias Hille, Holzminden (DE); Jens Koch, Holzminden (DE); Volkmar Koppe, Holzminden (DE); Christopher Sabater-Luentzel, Holzminden (DE); and Michel Vander Stappen, Wageningen (NL)
Assigned to Conopco Inc., Englewood Cliffs, NJ (US)
Appl. No. 17/284,810
Filed by Conopco Inc., Englewood Cliffs, NJ (US)
PCT Filed Nov. 5, 2019, PCT No. PCT/EP2019/080209
§ 371(c)(1), (2) Date Apr. 13, 2021,
PCT Pub. No. WO2020/099180, PCT Pub. Date May 22, 2020.
Claims priority of application No. 18206685 (EP), filed on Nov. 16, 2018.
Prior Publication US 2021/0337845 A1, Nov. 4, 2021
Int. Cl. A23L 27/10 (2016.01); A23B 7/02 (2006.01); A23L 23/00 (2016.01); A23L 27/16 (2016.01)
CPC A23L 27/105 (2016.08) [A23B 7/02 (2013.01); A23L 23/00 (2016.08); A23L 27/16 (2016.08); A23V 2002/00 (2013.01)] 8 Claims
 
1. A method of producing an onion flavour composition, said method comprising:
providing onion juice concentrate having a dry matter content of 50-95 wt. %;
providing an 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 the onion juice concentrate with 4 to 35 parts by weight of dry matter from the onion component, to produce an onion mix having a dry matter content of 45-80 wt. %;
subjecting the onion mix to a heat treatment at a temperature of 100-150° C. for 60-1200 minutes;
drying the heat treated onion mix to produce a dried onion composite having a water content of less than 10 wt. %;
mixing the dried onion composite 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 composite with 8 to 40 parts by weight of dry matter from the onion pomace to produce the onion flavour composition;
wherein oil is included in the onion mix before heat treatment in an amount of 0.3-5% by weight of total dry matter of the onion mix; and wherein dry matter from onion constitutes at least 90 wt. % of the dry matter contained in the onion flavour composition.