US 12,478,083 B2
Packaged caramelized onion chutney and method for producing same
Shinichi Iwahata, Higashiosaka (JP); Masato Nakanishi, Higashiosaka (JP); and Shigeki Satomi, Higashiosaka (JP)
Assigned to House Foods Corporation, Osaka (JP)
Appl. No. 17/908,474
Filed by House Foods Corporation, Osaka (JP)
PCT Filed Mar. 1, 2021, PCT No. PCT/JP2021/007615
§ 371(c)(1), (2) Date Aug. 31, 2022,
PCT Pub. No. WO2021/177204, PCT Pub. Date Sep. 10, 2021.
Claims priority of application No. 2020-034851 (JP), filed on Mar. 2, 2020.
Prior Publication US 2023/0094661 A1, Mar. 30, 2023
Int. Cl. A23L 27/16 (2016.01)
CPC A23L 27/16 (2016.08) 16 Claims
 
1. A packaged caramelized onion chutney comprising:
a caramelized onion chutney comprising onion and lipid, wherein
a content of the lipid is 9% by mass or more and 35% by mass or less relative to a total weight of the chutney,
a content of water is 20% by mass or more and 70% by mass or less relative to a total weight of the chutney,
a content of sucrose is 1.8% by mass or more and 10% by mass or less relative to a total weight of the chutney, and
a content of onion in the chutney is 200% by mass or more and 600% by mass or less in terms of raw onion; and
a package in which the chutney is sealed, wherein the package has an oxygen permeability of 0.1 mL/m2/day/MPa or more and 100 mL/m2/day/MPa or less,
wherein the chutney is prepared by heating under pressure conditions in the package so that the maximum product temperature is 100 to 140° C. and
a cooking value of the chutney is 33 to 80, in which the cooking value is obtained by integrating a value represented by an equation, with a time of heating [minute], wherein the equation is 10{(A-120)/30}, in which A is a product temperature (A) (° C.).