BE694738A - - Google Patents
Info
- Publication number
- BE694738A BE694738A BE694738DA BE694738A BE 694738 A BE694738 A BE 694738A BE 694738D A BE694738D A BE 694738DA BE 694738 A BE694738 A BE 694738A
- Authority
- BE
- Belgium
- Prior art keywords
- onions
- onion
- fried
- fat
- emulsion
- Prior art date
Links
- 239000000839 emulsion Substances 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 3
- 241000234282 Allium Species 0.000 description 31
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 31
- 235000021397 ready fried onions Nutrition 0.000 description 23
- 239000003925 fat Substances 0.000 description 19
- 238000000034 method Methods 0.000 description 19
- 239000000126 substance Substances 0.000 description 17
- 125000003118 aryl group Chemical group 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000686 essence Substances 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000021579 juice concentrates Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000470 constituent Substances 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001068 allium cepa oil Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DED42698A DE1239925B (de) | 1963-10-12 | 1963-10-12 | Verfahren zur Herstellung von natuerlichem, hochkonzentriertem Bratzwiebel-Aroma |
| AT758964A AT249486B (de) | 1963-10-12 | 1964-09-03 | Verfahren zur Herstellung von natürlichem, hochkonzentriertem Bratzwiebel-Aroma |
| CH1167264A CH451682A (de) | 1963-10-12 | 1964-09-07 | Verfahren zur Herstellung von natürlichem, konzentriertem Bratzwiebel-Aroma |
| IT5104964 | 1964-09-10 | ||
| FR989072A FR1417217A (fr) | 1964-09-23 | 1964-09-23 | Procédé pour la fabrication d'un aromate naturel d'oignon grillé concentré |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE694738A true BE694738A (de) | 1967-07-31 |
Family
ID=27506490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE694738D BE694738A (de) | 1963-10-12 | 1967-02-28 |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE694738A (de) |
-
1967
- 1967-02-28 BE BE694738D patent/BE694738A/fr unknown
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