AR117088A1 - Composición de sabor a cebolla y método para su preparación - Google Patents
Composición de sabor a cebolla y método para su preparaciónInfo
- Publication number
- AR117088A1 AR117088A1 ARP190103359A ARP190103359A AR117088A1 AR 117088 A1 AR117088 A1 AR 117088A1 AR P190103359 A ARP190103359 A AR P190103359A AR P190103359 A ARP190103359 A AR P190103359A AR 117088 A1 AR117088 A1 AR 117088A1
- Authority
- AR
- Argentina
- Prior art keywords
- onion
- weight
- dry matter
- mixture
- flavor
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
- A23L27/16—Onions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Battery Electrode And Active Subsutance (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Se divulga un método para producir una composición con sabor a cebolla, que comprende: proporcionar el componente de cebolla seleccionado de cebolla fresca, cebolla deshidratada y combinaciones de los anteriores; proporcionar concentrado de jugo de cebolla que tiene un contenido de materia seca del 40 - 95% en peso; mezclar el componente de cebolla con el concentrado de jugo de cebolla en una proporción en peso, calculada en una base de materia seca, de 100 partes en peso de materia seca del componente de cebolla con 600 a 1000 partes en peso de materia seca del concentrado de jugo de cebolla, para producir una mezcla de cebolla; someter a la mezcla de cebolla a un tratamiento con calor a una temperatura de más de 100ºC durante al menos 5 minutos; y secar la mezcla de cebolla hasta lograr un contenido de agua de menos del 10% en peso simultáneo con y/o después del tratamiento con calor. El método produce una composición con sabor de cebolla estable durante el almacenamiento que tiene un sabor intenso, y que puede usarse de manera adecuada para impartir el sabor de cebolla salteada a una amplia variedad de productos comestibles.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP18206682 | 2018-11-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR117088A1 true AR117088A1 (es) | 2021-07-07 |
Family
ID=64401992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP190103359A AR117088A1 (es) | 2018-11-16 | 2019-11-15 | Composición de sabor a cebolla y método para su preparación |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US20210337846A1 (es) |
| EP (1) | EP3880005B1 (es) |
| CN (1) | CN113163826A (es) |
| AR (1) | AR117088A1 (es) |
| AU (1) | AU2019380485B2 (es) |
| BR (1) | BR112021009361A2 (es) |
| ES (1) | ES2913133T3 (es) |
| MX (1) | MX2021005680A (es) |
| PH (1) | PH12021550732A1 (es) |
| PL (1) | PL3880005T3 (es) |
| WO (1) | WO2020099179A1 (es) |
| ZA (1) | ZA202102463B (es) |
Family Cites Families (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3037866A (en) * | 1960-04-08 | 1962-06-05 | Russell W Evans | Method for forming flavoring essences from plant products |
| DE1239925B (de) * | 1963-10-12 | 1967-05-03 | Dragoco Gerberding Co Gmbh | Verfahren zur Herstellung von natuerlichem, hochkonzentriertem Bratzwiebel-Aroma |
| US3582361A (en) * | 1963-10-12 | 1971-06-01 | Dragoco Gerberding Co Gmbh | Food flavoring compositions and process of making and using same |
| AT276041B (de) * | 1968-08-16 | 1969-11-10 | Dragoco Gerberding Co Gmbh | Verfahren zur Herstellung eines konzentrierten, praktisch sterilen Rohzwiebelaromas |
| US4476147A (en) * | 1982-05-20 | 1984-10-09 | International Flavors & Fragrances Inc. | Flavoring of alliaceous-flavored foodstuffs |
| DE19921860C2 (de) * | 1999-05-11 | 2001-04-26 | Bestfoods De Gmbh & Co Ohg | Mit heißen, wässrigen Flüssigkeiten zu Obst- und Gemüsepulpen rekonstituierbares Trockenprodukt und Verfahren zu seiner Herstellung |
| AU7909300A (en) | 1999-10-28 | 2001-05-08 | Societe Des Produits Nestle S.A. | Onion and garlic biohydrolysates and their use as natural flavourings |
| US6730345B2 (en) * | 2001-08-09 | 2004-05-04 | Gilroy Foods | Method for preparing sautéed vegetables |
| GB0520872D0 (en) * | 2005-10-14 | 2005-11-23 | Hofmann Thomas F | Onion flavour compounds and use |
| US8673381B2 (en) * | 2007-01-31 | 2014-03-18 | Pacific Pure-Aid Company | Free flowing vegetable powder and method for its manufacture |
| US8704045B2 (en) * | 2008-01-25 | 2014-04-22 | Nunhems B.V. | Onions with high storage ability, high soluble solids content and/or low pungency |
| CN101223965A (zh) * | 2008-02-01 | 2008-07-23 | 广州蓝韵医药研究有限公司 | 洋葱系列食品的制备方法 |
| DK2291087T3 (da) * | 2008-06-30 | 2013-04-15 | Lyckeby Culinar Ab | Smags- og tekstur additivt materiale |
| GB0817393D0 (en) * | 2008-09-23 | 2008-10-29 | Givaudan Sa | Flavour |
| JP5465479B2 (ja) | 2009-07-17 | 2014-04-09 | 高砂香料工業株式会社 | タマネギ抽出物およびその製造方法 |
| DK2485604T3 (en) * | 2009-10-08 | 2016-09-26 | Dsm Ip Assets Bv | Vegetable aroma |
| CN101791095B (zh) * | 2010-01-02 | 2012-07-25 | 酒泉西部农业科技有限公司 | 洋葱废弃皮渣的综合利用方法 |
| CA2837526C (en) * | 2011-06-24 | 2019-07-09 | Merz Pharma Gmbh & Co. Kgaa | Composition comprising an onion extract and liposomes |
| CN102273606B (zh) * | 2011-09-01 | 2013-05-08 | 天津春发生物科技集团有限公司 | 一种烹调味葱粉及其制备方法 |
| EP2770844B1 (en) * | 2011-10-20 | 2018-12-05 | Unilever N.V. | Tomato derived composition containing enhanced levels of 5'inosine monophosphate |
| WO2013103031A1 (ja) * | 2012-01-06 | 2013-07-11 | 株式会社カネカ | 塩味増強剤 |
| BR112018003425B1 (pt) * | 2015-08-25 | 2021-11-03 | Unilever Ip Holdings B.V. | Artigo concentrado salgado moldado e processo para a preparação de um artigo concentrado salgado moldado |
| EP3416499B1 (en) * | 2016-02-18 | 2019-08-07 | Unilever N.V. | A process for preparing a dehydrated food composition |
| EP3429376A1 (de) * | 2016-03-14 | 2019-01-23 | Symrise AG | Zwiebelsaftkonzentrat |
| CN109640699A (zh) * | 2016-06-21 | 2019-04-16 | 荷兰联合利华有限公司 | 包含桑树果实材料的咸鲜浓缩物 |
| KR20180005938A (ko) | 2016-07-07 | 2018-01-17 | 나광국 | 고농축 양파진액 및 이의 제조방법 |
| CN108450825A (zh) * | 2016-12-10 | 2018-08-28 | 湖南尔康制药股份有限公司 | 一种速溶真空冷冻干燥洋葱粉的加工工艺 |
-
2019
- 2019-11-05 BR BR112021009361-3A patent/BR112021009361A2/pt unknown
- 2019-11-05 US US17/283,577 patent/US20210337846A1/en active Pending
- 2019-11-05 WO PCT/EP2019/080206 patent/WO2020099179A1/en unknown
- 2019-11-05 CN CN201980075198.0A patent/CN113163826A/zh active Pending
- 2019-11-05 MX MX2021005680A patent/MX2021005680A/es unknown
- 2019-11-05 AU AU2019380485A patent/AU2019380485B2/en active Active
- 2019-11-05 ES ES19797729T patent/ES2913133T3/es active Active
- 2019-11-05 EP EP19797729.1A patent/EP3880005B1/en active Active
- 2019-11-05 PL PL19797729.1T patent/PL3880005T3/pl unknown
- 2019-11-15 AR ARP190103359A patent/AR117088A1/es active IP Right Grant
-
2021
- 2021-03-30 PH PH12021550732A patent/PH12021550732A1/en unknown
- 2021-04-14 ZA ZA2021/02463A patent/ZA202102463B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| MX2021005680A (es) | 2021-08-11 |
| ZA202102463B (en) | 2023-03-29 |
| BR112021009361A2 (pt) | 2021-08-10 |
| WO2020099179A1 (en) | 2020-05-22 |
| CN113163826A (zh) | 2021-07-23 |
| ES2913133T3 (es) | 2022-05-31 |
| EP3880005A1 (en) | 2021-09-22 |
| PL3880005T3 (pl) | 2022-08-08 |
| US20210337846A1 (en) | 2021-11-04 |
| AU2019380485B2 (en) | 2022-04-21 |
| PH12021550732A1 (en) | 2021-10-25 |
| AU2019380485A1 (en) | 2021-05-13 |
| EP3880005B1 (en) | 2022-04-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration |