DE2125931A1 - Onion cream prepn - by mixing onion juice with fat and other additives - Google Patents

Abstract

In the method, the onion is comminuted and pulped, and pressed under a pressure of >20, pref. (40-50, kg./cm2, and the obtd. onion juice, advantageously combined with juice formed in preceding stages, is sepd. from the solid vegetable material, opt. enriched, then mixed at 50 degrees, pref. 40-45 degrees, C, with animal or vegetable fat of the required consistency, emulsifiers, pref. non-ionic, and/or anti-oxidants and/or preservatives, to give a homogeneous cream.

Description

Description of the patent application METHOD FOR MANUFACTURING SPICING ONION CREAMS The invention relates to a method of manufacture one is the taste, smell and aroma of the onion species, i.e. the Zwiehel and herbs containing garlic unchanged in their original state Cream.

Zwichol and garlic are among the oldest and most sought-after condiments of humanity. Regarding their full-fledged application, however, their voluminosity bodoutet Constant @ problems, which is why their storage is uneconomical because the product is in the In the event of improper storage, this will be significantly damaged. The Zwiehelarten became slightly musty, nchimmolig without adequate ventilation, heat or ignite. At the end of the summer, in winter and in spring they tend to germinate. In a dry, airy room of lower relative Moisture, however, they lose their water content as soon as possible, dry up, lose associated with this also a significant part of their odorous substances and lose; omit their worth. From the above it is clear that their loss-free, appropriate storage sometimes a serious problem and means that their natural state is awkward can be obtained. Incorrect storage and what takes place as a result Corruption-are the causes of their fluctuating, often insanely high prices and theirs frequent shortage. Another problem is that as a result of the gradual decrease their taste, goruch and aroma substances their dosage of the respective quality depends on the product.

Therefore, attempts are being made all over the world to determine how to make preserved onion preparations of constant quality that are free from the disadvantages mentioned.

The aim of the invention is to develop a method for Manufacture of onion preparations that retain their original touch, smell and Preserve aromatic substances and the original rooting properties of the Zwicbelarten remain unchanged for a long time, are easy to dose and have a low volume, do not perish and their prices do not fluctuate.

The onion oils are well known; these contain the effective taste, Smells and aromas of the onion species in high concentration. The main mistake of these preparations is their all too great concentration. As long as that di @@@ Preparato in the food industry - in the Konssrves - and food factory, in the soup powder factories, meat processing and sausage balriobes advantageous are applicable and, due to the large quantity to be processed, their dosing is not possible Difficulties are the application and dosage of the highly concentrated Oils in the household as well as in small restaurants and pubs, in company kitchens cumbersome and not economical. As a result of their pungent, strong smell and its tear-stimulating effect is extremely unpleasant to work up and use. The production of onion oils is also very difficult connected as a very.

large amount of Robatoff contains very small amounts of the active ingredients. Because of this, significant losses are incurred in their extraction or distillation the active ingredients are often denatured or decomposed, another disadvantage of using Oils prepared by extraction processes still consist in the fact that, precisely because of the losses, Concentration is difficult because of the small number of starting substances to adjust the taste, smell and aroma substances to a constant value.

The basis of the invention is the knowledge that the mi 1. the Extraction methods are superior to preparations in every respect can be produced when the juice of the onion species is squeezed and in one Fat-like base material is emulsified, if necessary after a preceding, Enrichment carried out with the selective adsorption method. That way is the loss; to avoid volatile substances and always.

identical quality of the product is easier to achieve.

The conditions of our procedure are much more natural than that Extraction, where in the case of the onion species, the interaction of the active ingredients with the solvents (denaturation) is almost inevitable.

The essence of our process is that the cleaned onion material is squeezed into a porridge form at high pressure, then the one obtained in this way is used Onion juice either immediately, without further enrichment, or after Enrich on a selective adsorbent with an appropriate emulsifier, with fat like substances worked up into a stable paste.

According to the invention one works in the following way. The onion will Freed from the stem, root and shell, then it is ground in a known manner and put into pulp and with a pressure exceeding 20 kp / cm2, practical pressed with 40 to 50 kp / cm2 pressure. The in the course of crushing, pulping -and juice obtained during the squeezing process is collected, if necessary from the solid plant parts separated, sedimented or filtered. In this way 70 to 80% of the original moisture content can be recovered. Of the Obtained onion juice contains in the original proportions obvious Proportions the taste, smell and aroma of the onion @. In this way setting the constant active ingredient content is much easier than in Trap of extracts. In order to be able to use and dose more easily, the Onion juice emulsified in fat using an emulsifier, its Consistency becomes with cooking oil and with solid food animal or fats of vegetable origin adjusted in such a way that a tubulatable cream is to be created.

If necessary, if a concentrated product is necessary as the onion juice obtained in the course of pressing is enriched, by the onion juice with a selective adsorbent, e.g. with active aluminum oxide or treated with a synthetic resin adsorbent. This adsorbent binds the taste, Aromas and flavors of onion juice. Afterwards these will be with a low Amount of a water-miscible solvent, expediently with 70% by volume of ethanol eluted, the eluent being poured on several times. This allows the used The amount of solvent used should be kept to a minimum. This is followed by the Elution obtained solution emulsified in cooking oil with the help of an emulsifying agent and at 50 ° C: the temperature does not exceed, expediently between 30 and 40 ° C the solvent is driven off in vacuo.

It has been found that the volatile substance of the Zwiobelsaîtes binds itself more strongly to the edible oil, and that the distillation is negligible Causes losses.

The bleached emulsion with food oil is used for further processing, i.e. used for the final emulsification with the edible fat.

A nonionic emulsifier is expediently used as the emulsifier used, advantageously the fatty acid derivative of sorbitan or polyoxyethylene sorbitan, e.g. any of the derivatives formed with lauric, palmitic, stearic or oleic acid.

An animal and / or vegetable fat is used as the edible fat, whose consistency corresponds to the consistency to be achieved.

The emulsion can contain antioxidants and / or stabilizers and / or preservatives are added.

For carrying out the method according to the invention.

let us give the following exemplary embodiments: Example 1 60 kg of stems, roots and peel are removed from the peeled material on a friction disc or ground in a toothed disk mill and shaped like a broi. The Brai received is gapped with a pressure of 40 kg / cm². The ones obtained in the course of crushing and pressing Juices are combined and filtered. That way you get about 34 to 38 kg of onion juice.

The mixture of 40 kg of edible fat (hydrogenated vegetable oil) and 20 kg Cooking oil is warmed to 45 ° C and 4 kg of nonionic emulsifier are added to the warm mixture (Cetyl alcohol), then this mixture becomes the squeezed onion juice continuously added. Afterwards the milk becomes under constant cooling and intense Stir until homogenized until a completely homogeneous, even, pasty cream.

Example 2 Proceed as indicated in Example 1, with the 'deviation, that 30 kg of intermediate juice after filtering is treated with 0.7 kg of active aluminum oxide and with 1.25 liters 70% by volume ethanol, pouring in several times be eluted. The ethanol solution is in 20 kg of cooking oil with sorbitan ester Emulsifier emulsifies, the ethanol is at 20 to 30 mm Hg pressure at 30 to 40 ° C distilled off and the residue is in the manner indicated in Example 1 in edible fat emulsified.

Claims (3)

PA TENTANSPRtl CHE 1. Process for the production of a seasoning onion cream, in this way it is not noted that it was shredded in a manner known per se and onion goods brought into pulp form with a pressure of more than 20 kg / cm2, expedient is pressed with 40 to 50 kg / cm2 pressure, the onion juice obtained by pressing, appropriately combined with the juice formed in the course of the preceding processes, is separated from the solid plant parts, enriched if necessary, then in a mixture of not more than 50 ° C, expediently heated to 40 to 45 ° C cooking fat of animal or vegetable origin of the appropriate consistency, emulsifiers, expediently nonionic emulsifier and / or antioxidant and / or Preservative mixed together to form a homogeneous cream. 2. The method according to claim 1, characterized in g 9 k e n nz e i c h n e t, that the onion juice separated from the solid parts by treatment with a selective adsorbent, e.g. active aluminum oxide or synthetic resin enriched and with a water-miscible organic solvent, preferably 70% by volume Ethanol is eluted, the solution obtained by elution is mixed with a nonionic Emulsifier emulsified in edible oil, at 30 to 40 ° C the solvent is in Vacuum distilled and the remaining oily emulsion is processed further. 3. The method according to claim l or 2, characterized in that g ek e n n z e i c h n e t that a fatty acid derivative of sorbitan is used as a nonionic emulsifier or polyoxyethylene sorbitans, so any of those with lauric, palmitic, stearic or derivatives formed by oleic acid is used.