SI8211009A8 - Process for the preparation of a onion extract - Google Patents

Description

Onions are a spice that is often used in daily cooking. So far, attempts have not been made to prepare this food in a form suitable for packaging into tubes, which would allow it to be accurately dosed and easy to store the remaining quantity without the risk of spoilage due to contact with air.

The present invention has solved the technical problem of the process for obtaining onion preparation packed in tubes, which facilitates the application of this ingredient in the daily preparation of food.

The state of the art

Pasty substances, mixtures and preparations can, as is well known, be easily and simply filled into tube-shaped packages, lightened and then squeezed out of these tanks in the amount desired for use. It is common for toothpastes to be marketed in tubes made of aluminum or plastics. Greases and adhesives are also marketed in tubes. Also, food preparations in the form of pastes such as mayonnaise, mustard, spice mixtures or tomato concentrate have considerable advantages in daily use if they are made available to consumers in a tube, since the contents of the tube can be added to the meal in exactly the dosed amount,. and the tank is then .can. close tightly so that the food item is again securely protected from air access and spoilage.

For other non-paste foods or supplements, tubing, and thus easy-to-dispense additions, would be of great benefit. Since these are not present as pastes, however, attempts of this kind have so far failed. Thus, onion is a spice that is often used in the kitchen, which is available to consumers in very different forms that can be maintained and are suitable for immediate use. Raw onion juice concentrates (DE-AS 17 92 366) are known as well as fried onion flavor preparations, in which the juice is heated with edible oil at 100-150 ° C (DE-AS 12 39 925), as well as raw onions. possibly briefly heated in brine or vinegar (GB-PS 1 274 385). The shape of the sliced roasted onion is further known, showing good viability (cf. DE-AS 12 19 782 and DE-AS 12 41 246). Durability can also be achieved by drying onion. However, with all these measures, the taste of onions is changing a lot, so these conservation methods have drawbacks with products as sensitive as onions.

Shredding fresh onions is uncomfortable because the volatile aromatic substances of raw onions cripple the mucous membranes of the eye. That is why attempts have been made long ago to make the chopped onions in a permanent form. The particular difficulty here arises because the fermentation of the ferment on the raw onions is liberated by cutting and then, during storage, results in the decomposition of tissues and aromatic substances. Also, the onion vegetable tissue contains a lot of water, so the cut pieces of onion tend to release steel water, thus losing its solid structure.

DE-AS 11 78 685 already knows the production of a can of fresh onions ready for use. Here, freshly peeled onions are cut into pieces of 1 to 10 mm in length along the side and then this shredded onion mass is brined to inactivate enzymes that, when stored, can cause decomposition reactions, with a significant amount of 6 to 12% added to the mass table salts, as well as thickeners such as pectin, and ascorbic and citric acid. A flavone derivative may be added, e.g. routine. This mixture should be sufficiently durable as a can, ie. packed

2a into boxes. However, this product is only for limited use. because of the salt content used for brining.

Description of a solution to a technical problem with an example embodiment

It is now an object of the invention to provide a new onion preparation in the form of crushed cubes, which, filled into the tubes, is permanent and without changing the taste of the raw onions, so that the onion cubes that exit the tube do not lose their loose, chunky shape. According to the invention, this task is solved by crude the raw onions to the desired cubic shape, primarily to cubes of size 6 x 6x3 mm, after which this mass of cubes is mixed with dry sodium disulfite, ascorbic acid and with careful mixing that preserves the structure. sugar or sorbitol and a small amount of water-swellable agent. In principle, 88-92% of onions, 0.05-0.1% of sodium disulfite, 0.05-0.2% of ascorbic acid, 0.1-0.5% of tartaric acid and / or citric acid, 0.05-0.20% of swelling agent are used in relation to the final mixture. , such as galactomannan or xanthan, in powdered form, as well as 3-5% sugar or sugar alcohol, e.g. sorbitol, and about 1% NaCl to improve the taste. These additions lower the pH below 4.0. Successively, 3-5% of a vegetable oil mixture, such as soybean oil, and 0.05-0.15% emulsifier are added, as is customary for the preparation of mayonnaise. This mixture may even tually contain a small amount of some onion extract which is emulsified to equalize the present aroma content of fresh onions, which is of varying strength, but by origin and variety. The fresh onion preparation thus obtained is then filled into medium-sized tubes (200-300 en mines closed), after which it is heated to 70-80 ° C for a short time and pasteurized. The product can be maintained for a shorter time, ie. more than 6 months without discoloration and taste change. When squeezed out of the tube, the cubes retain their shape and look like freshly chopped onions.

Tubes used for packaging should have an outlet opening of about 1-1.5 cm in diameter, which roughly corresponds to double to triple the length of the sides of the cut cubes.

The onion preparation obtained by the process of the invention with fresh onion cubes is equally usable. as freshly chopped onions, for example, for storing tartar, in salads, sauces, etc. Therefore, finding a surprisingly simple and safe way solved a longstanding problem. Inconveniently chopping raw onions, which tears to tears, is a waste to the consumer. It produces a product that is indistinguishable from the finely chopped raw onion obtained, since the oily mixture according to the invention is present only in a relatively small amount, and yet has a preserving effect and stabilizes the shape of the cubes. It also could not be predicted that pasteurization of the onion preparation, which was required for durability, would not affect the dissipation of the cubes when extruded from the tube by applying pressure. The water, which during short-term heat treatment may eventually be separated from the arch, is bound by a combination of added substances so that no liquid phase is formed. In contrast to known onion preparations, durability is not achieved by a relatively high concentration of salting salts or large amounts of acid, but stability by enzymatic or microbial degradation, as well as stability by loss of consistency and aroma, is achieved by a functional combination of mild pasteurization and only a small decrease in pH- values with the help of relatively small amounts of certain organic acids in combination with oil, which is also present in only a small amount.

EXAMPLE

Whole peeled onions, stored at 0-5 ° C, are cut into 6 x 6 x 3 mm cubes in a Hollac machine or

Herbortl. To the 90 kg of this shredded onion, a dry premix of 80 g of sodium disulfite, 270 g of tartaric acid is added,

150 g of citric acid, 100 g of a finely powdered mixture (1: 1 l) of galactomannan and xanthan, 1000 g of table salt and 3800 g of sugar and stirring for 3 minutes. is then mixed with an oily mixture of 4400 g of vegetable oil (soybean oil), 100 g of commercially available monoglyceride and 100 g of onion extract, which is intensively emulsified in a blender. In order for the texture not to deteriorate, the mixing time should be no more than 3-5 minutes. The mixture thus obtained is filled into alumina 250 mm diameter yum tube 40 mm, the back of the tube is closed in the usual way, and pasteurization is carried out in an autoclave, water or steam at 80 ° C. After pasteurization, cooling is carried out.

When using this preparation of the onion, the tube opening is cut so that there are no sharp edges and the contents are squeezed out in the desired amount.

In doing so, the onion cubes come out through the opening of the tube restressively and are light colored, as are the original onion cubes. After the tube is closed, the contents are still very durable and show no change even with longer storage; in particular, no coloration or separation of the aqueous phase occurs.

-e> N a v o d c t-: ··. '?

The Applicant states that the best-known way of applying the invention to the industry is given in the following example:

Whole peeled onions, stored at 0-5 ° C, are cut into 6x6x3mm cubes by Hollac or

Herbort. To the 90 kg of this shredded onion, a dry premix of 80 g of sodium disulfite, 270 g of tartaric acid is added,

150 g of citric acid, 100 g of a finely powdered mixture (1: 1 l) of galactomannan and xanthan, 1000 g of table salt and 3800 g of sugar and stirred for 3 minutes and then mixed with an oily mixture of 4400 g of vegetable oil (soybean oil). 100 g of commercially available monoglyceride and 100 g of onion extract, which is intensively emulsified in a blender. In order for the texture not to deteriorate, the mixing time should be no more than 3-5 minutes. The mixture thus obtained is filled into alumina 250 mm diameter yum tube 40 mm, the back of the tube is closed in the usual way, and pasteurization is carried out in an autoclave, water or steam at 80 ° C. After pasteurization, cooling is carried out.

When using this onion preparation, the tube opening is cut off so that there are no sharp edges and the contents are squeezed to the desired amount.

In doing so, the onion cubes come out through the opening of the tube restressively and are lightly colored, as are the original fresh onion cubes. After the tube is closed, the contents are still very durable and show no change Even with prolonged storage; in particular, no coloration or separation of the aqueous phase occurs.

MAGGI AG, Switzerland

Represented by:

Srdja M. Popovic

i

Τβτΐ6φθΗ 331-970

Dos: 73858

P-1009/82

16.IX 86 “ΤΑ Λ Π O K A T; ··. At. SlOttOBHh οΣΟ'ΡΑζί 7'-KOŠKA 19 Tejsacpoj-i 33: -970

Claims (1)

A process for the preparation of a tubular dosage formulation from a tube, characterized in that the crude onion, crushed into cubes of 3-6 mm, is mixed with careful mixing with a previously prepared mixture of 0.05-0.1% by weight of sodium disulfite, 0.1- 0.5% by weight of tartaric and / or citric acid, 0.05-0.20% by weight of ascorbic acid, 0.05-0.2% by weight of a swelling substance such as galactomannan and / or xanthan, about 1% by weight of table salt and 3 -5% by weight of sugar or sugar alcohol such as sorbitol, and the resulting mixture is mixed with a previously prepared mixture containing 3-5% by weight of vegetable oil such as soybean oil and 0.05-0.15% by weight of emulsifier, such as monoglyceride, relative to the weight of the finished formulation and about 0.1% by weight of the onion extract, wherein the content of the raw onion cubes is about 88-92% by weight relative to the weight of the finished formulation; and the resulting mixture is filled into tubes which, upon closure, are briefly heated to 70-80 ° C. MAGGI AG, Switzerland Represented by: Srdja M. Popovic Abstract A, 'i BOK 4 TC p i', and M, ¹ 1 n fi np i <h L (i. ·: J 'Λ / i, -7 »k o«? £ i <λ; g i' e J '. 6φ OH 3 · .. 9 Ό A process for preparing an onion preparation is described, which comprises mixing 88-92% by weight of raw onion cubes, 3-6 mm in size, with a pre-prepared mixture consisting of 0.05-0.1% by weight of sodium disulfite, 0.1-0.5 wt.% tartaric and / or citric acid, 0.05-0.20 wt.% ascorbic acid, 0.05-0.2 wt.% swelling agents such as galactomannan and / or xanthan, about 1 wt.% NaCl and 3-5 wt.% sugar alcohol, so mix the previously prepared mixture containing 3-5 wt.% vegetable oil, such as soybean oil, and 0.05-0.15 wt.% emulsifier, such as some monoglyceride and, if necessary, about 0.1 wt. .% onion extract. All percentages are given relative to the weight of the finished preparation. The resulting mixture is then filled into tubes which, upon closure, are briefly heated to 70-80 ° C.