Onion flavour composition and method for the preparation thereof
Provided herein is a method of producing an onion flavour composition that involves providing an onion component selected from fresh onion, dehydrated onion, and combination thereof; mixing the onion component with an onion juice concentrate having a dry matter content of 40-95 wt % in a weight ratio of 100 parts by weight of dry matter from the onion component with 120-800 parts by weight of dry matter from the onion juice concentrate to produce an onion mix; subjecting the onion mix to a heat treatment; and drying the onion mix to a water content of less than 10 wt %. This method yields a shelf-stable onion flavor composition with an intense flavor and that can be used to impart the flavor of sauteed onion to a variety of edible products.
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.
2. The method according to claim 1 , wherein the combination of onion component and onion juice concentrate constitutes at least 50 wt. % of the onion mix.
3. The method according to claim 1 , wherein the onion mix is dried simultaneously with the heat treatment.
4. The method according to claim 1 , wherein the onion mix is dried by means of belt drying or tray drying.
5. The method according to claim 1 , wherein the onion pomace has a dry matter content of 90-100 wt %.
6. The method according to claim 1 , wherein the onion mix comprises a suspension of pieces of onion.
7. The method according to claim 1 , wherein the onion pomace is dried onion pomace that has been dried at a temperature of at least 100° C. for 20 minutes or more.
8. The method according to claim 1 , further comprising milling the onion flavour composition to form a powder having a mass weighted mean diameter of less than 1 mm.