WO2024253698A1 - Produit alimentaire à base d'oignon et procédés de production et d'utilisation de celui-ci - Google Patents

Produit alimentaire à base d'oignon et procédés de production et d'utilisation de celui-ci Download PDF

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Publication number
WO2024253698A1
WO2024253698A1 PCT/US2023/075494 US2023075494W WO2024253698A1 WO 2024253698 A1 WO2024253698 A1 WO 2024253698A1 US 2023075494 W US2023075494 W US 2023075494W WO 2024253698 A1 WO2024253698 A1 WO 2024253698A1
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WO
WIPO (PCT)
Prior art keywords
onion
container
food product
acid
onions
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2023/075494
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English (en)
Inventor
Neil MULLER
James Hastings
Quinn Zweigle
Shannon Arballo
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Olam Americas LLC
Original Assignee
Olam Americas LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US18/208,148 external-priority patent/US20230309593A1/en
Application filed by Olam Americas LLC filed Critical Olam Americas LLC
Priority to CN202380101314.8A priority Critical patent/CN121712397A/zh
Priority to EP23802030.9A priority patent/EP4723894A1/fr
Publication of WO2024253698A1 publication Critical patent/WO2024253698A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/55—Rehydration or dissolving of foodstuffs

Definitions

  • the present description concerns onions in an aqueous brine or acidified solution having one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite, or derivatives of bisulfite.
  • a four-stage fill process is used to prepare a shelf-stable onion product.
  • the onions in the aqueous brine or acidified solution are sealable in a container, and inverted and heated.
  • Rehydrating or hydrating onions involves concerns regarding uniform hydration, onion browning upon heating, onion flavor, onion separation and clumping, natural sweetening, and storage shelf life of the packaged onions. For example, pickling alters onions flavor.
  • Figure 1A is an embodiment of a container.
  • Figure IB is an embodiment of a container from Figure 1A but inverted.
  • Ranges throughout this disclosure, various aspects of the disclosure can be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the disclosure. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, and 6. This applies regardless of the breadth of the range.
  • An onion food product comprises onions in an aqueous brine which comprises at least one acid chosen from lactic acid, citric acid, malic acid, fumaric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite or derivatives thereof, and water, and the aqueous brine has a pH ranging from 1.5 to 4.5.
  • the onions have a form chosen from chopped, diced, minced, and sliced onions. In some embodiments, the onions have a form chosen from whole and peeled onions. [013] In some embodiments, the onions are made from dehydrated, fresh, or frozen onions.
  • the onion food product further comprises at least one vegetable other than onions or at least one spice, but the onion is the major vegetable ingredient by weight of any vegetables and spices.
  • the onions have a weight percentage amount Wt% relative to total weight of the onions and any other optional vegetables and spices.
  • Wt% drain onions
  • Wt% (onions) wt (onions) x 100% wt (ingredients)
  • the onions are present in an amount Wt%(onions) above 50%, 60%, 70%, 80%, 90%, 95%, 98%, 99%, 99.9% or 100%. In some embodiments the onions are present in an amount Wt%(onions) ranging from 55% to 98%, from 60% to 95%, or from 70% to 85%.
  • the onion food product further comprises at least one spice, but the onion is the major vegetable ingredient by weight of any optional vegetables and spices.
  • the at least one spice is chosen from parsley, basil, oregano, sage, tarragon, and thyme.
  • the at least one spice is present in an amount Wt%(spice) less than 10% or 1% or 0.1% or 0.01% or 0.001% by weight of any optional vegetables and spices.
  • the onion food product further comprises at least one vegetable different than onion, but the onion is the major vegetable ingredient by weight of any optional vegetables and spices.
  • the other vegetables are chosen from broccoli, mushrooms, squash, zucchini, garlic, and peppers.
  • the at least one vegetable different than onion is present in an amount Wt%(other vegetables) greater than 0% but less than 3%, 5%, 7.5%, 15%, 20%, 25%, 30%, 35%, 40%, or 45% by weight of any vegetables and spices.
  • the onions are in an aqueous brine or acidified solution, which comprises water and at least one acid chosen from lactic acid, citric acid, malic acid, fumaric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite.
  • the aqueous brine or acidified solution is present in an amount above 15%, 20%, 30%, 40%, or 50% wt% by weight relative to the weight of the onions and aqueous brine or acidified solution.
  • the aqueous brine or acidified solution has a liquid part consisting of water.
  • the liquid part comprises water and at least one other liquid.
  • the water is present in an amount greater than 50% v/v relative to the total volume of the water plus the volume of the at least one other liquid.
  • the amount is greater than 60% v/v or 70% v/v or 96% v/v or 99%v/v. In some embodiments, the amount ranges from 75% to 95%v/v or from 80% to 90% v/v.
  • Water is obtainable from many sources.
  • the water is potable and suitable for human consumption.
  • the water is taken from public sources, filtered and/or sterilized.
  • the at least one other liquid is an organic liquid suitable for human consumption.
  • the organic liquid is an edible oil, such as an edible oil of plant, animal or synthetic origin.
  • the edible oil is chosen from olive oil, soybean oil, sunflower oil, and rapeseed oil.
  • the aqueous brine or acidified solution further comprises sodium chloride in an amount ranging from about 1.5 to 20 w/w% by weight of the sodium chloride relative to the water and sodium chloride. In some embodiments, the weight ranges from 6 to 18 w/w% by weight of the sodium relative to the water and sodium chloride.
  • the aqueous brine or acidified solution further comprises one or more other brine salts chosen from sodium sulfate, potassium chloride, and calcium chloride.
  • the one or more other brine salts are present in an amount ranging from 0.1 to 10 w/w% or 0.5 to 4 w/w% of the sodium chloride.
  • the lactic acid is present in an amount ranging from 0.1 to 8.0 wt/wt %; the citric acid is present in an amount ranging from 0.01 to 5.0 wt/wt %; and the ascorbic acid is present in an amount ranging from 0.01 to 5.0 wt/wt %, in which wt/wt % refers to the weight relative to the total weight of the lactic acid, citric acid, and ascorbic acid.
  • Bisulfite is in a form for consumption.
  • the form of bisulfite or derivates thereof such as sodium bisulfite, sodium metabisulfite, bisulfite, sulfite, sulfur dioxide.
  • the lactic acid is present in an amount ranging from 0.1 to 8.0 wt/wt %; the citric acid is present in an amount ranging from 0.01 to 5.0 wt/wt %; and sodium bisulfite is present in an amount ranging from 0.01 to 1.25 wt/wt %, in which wt/wt % refers to the weight relative to the total weight of the lactic acid, citric acid, and sodium bisulfite.
  • the relative amount of bisulfite could be determined for other bisulfites by reference to the amount of sodium bisulfite.
  • the lactic acid in the aqueous brine or acidified solution, is present in an amount ranging from 0.1 to 8.0 wt/wt %; the citric acid is present in an amount ranging from 0.01 to 5.0 wt/wt %; and phosphoric acid is present in an amount ranging from 0.01 to 1.25 wt/wt %, in which wt/wt % refers to the weight relative to the total weight of the lactic acid, citric acid, and phosphoric acid.
  • the relative amount of phosphoric acid could be determined for various forms (dicalcium phosphate, hexametaphosphate, sodium phosphate, and tricalcium phosphate) by reference to the amount of sodium bisulfite.
  • the lactic acid is present in an amount ranging from 0.1 to 8.0 wt/wt %; the citric acid is present in an amount ranging from 0.01 to 5.0 wt/wt %; the ascorbic acid is present in an amount ranging from 0.01 to 5.0 wt/wt %, and sodium bisulfite is present in an amount ranging from 0.01 to 1.25 wt/wt %, in which wt/wt % refers to the weight relative to the total weight of the lactic acid, citric acid, ascorbic acid, and sodium bisulfite.
  • the relative amount of bisulfite could be determined for other bisulfites by reference to the amount of sodium bisulfite.
  • the lactic acid is present in an amount ranging from 0.1 to 8.0 wt/wt %; the citric acid is present in an amount ranging from 0.01 to 5.0 wt/wt %; the ascorbic acid is present in an amount ranging from 0.01 to 5.0 wt/wt %, and phosphoric acid is present in an amount ranging from 0.01 to 1.25 wt/wt %, in which wt/wt % refers to the weight relative to the total weight of the lactic acid, citric acid, ascorbic acid, and phosphoric acid.
  • the relative amount of bisulfite could be determined for other bisulfites by reference to the amount of sodium bisulfite.
  • the lactic acid is present in an amount ranging from 0.1 to 8.0 wt/wt %; the citric acid is present in an amount ranging from 0.01 to 5.0 wt/wt %; the phosphoric acid is present in an amount ranging from 0.01 to 5.0 wt/wt %, and bisulfite is present in an amount ranging from 0.01 to 1.25 wt/wt %, in which wt/wt % refers to the weight relative to the total weight of the lactic acid, citric acid, ascorbic acid, and phosphoric acid.
  • the relative amount of bisulfite could be determined for other bisulfites by reference to the amount of sodium bisulfite.
  • the aqueous brine or acidified solution has a pH ranging from 1.5 to 3.5 or from 1.5 to 4.5.
  • An onion product comprises a container comprising a compartment containing the onion food product described herein.
  • a method of nourishing comprises eating the onion food product described herein.
  • the onion food product is consumed by a human for nourishment.
  • a method of making an onion food product comprises containing, in a first compartment of a first container, onions and an aqueous brine comprising lactic acid, citric acid, ascorbic acid, and water, and wherein the aqueous brine or acidified solution has a pH ranging from 1.5 to 4.5.
  • the onion food product is makeable by mixing, in any relative order, onions; any at least one optional vegetable other than onion; any at least one optional spice; water; any at least one optional liquid; any optional brine salts; one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite.
  • the mixing occurs in a first compartment of a first container.
  • the first compartment of the first container is sealed.
  • the method further comprises, containing, in the first compartment of the first container, onions and an aqueous brine comprising one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite, and water; the aqueous brine has a pH ranging from 1.5 to 4.5 or another pH described herein; and the aqueous brine has a temperature maintained above 165 °F for at least 15 minutes. The temperature and period of time are sufficient to sterilize the inside of the first compartment of the first container and its contents.
  • the temperature is above 175 °F, 180 °F, 188 °F or 198 °F, or the temperature ranges from 188 to 211 °F. In some embodiments, the period of time ranges from 15 minutes to 360 minutes or from 45 minutes to 200 minutes.
  • the method further comprises inverting the first compartment of the first container while maintaining the aqueous brine at a temperature above 165 °F for at least 15 minutes (or other described temperature or time).
  • the browning may occur almost immediately after processing.
  • aqueous brine or acidified solution is made from mixing the two or three or four or five acids-one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite-and water.
  • the aqueous brine or acidified solution is made from mixing the conjugate base of one or more of the three to five acids and water.
  • sodium bisulfite is mixed with water.
  • dicalcium phosphate, hexametaphosphate, sodium phosphate, or tricalcium phosphate is mixed with water.
  • the method further comprises containing, in the first compartment of the first container, onions and water.
  • the water is already in the form of the aqueous brine or acidified solution.
  • the method further comprises adding at least one optional other brine salts to the water to make a precursor to the aqueous brine.
  • the method further comprises thereafter adding, to the water and onions; one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite; to result in the aqueous brine or acidified solution having a pH ranging from 1.5 to 4.5 or other desired pH disclosed herein, thereafter heating the aqueous brine or acidified solution to a temperature above 165 °F or other desired temperature disclosed herein, and thereafter maintaining the aqueous brine at a temperature above 165 °F for at least 15 minutes (or other desired temperature and time disclosed herein).
  • the aqueous brine is heated to have a temperature elevated from room temperature (70°F) to the temperature above 165 °F or 175 °F or 180 °F 188 °F or 198 °F, or the temperature ranges from 188 to 211 °F.
  • the period of time ranges from 15 minutes to 360 minutes or from 45 minutes to 200 minutes.
  • the method further comprises inverting the first compartment of the first container while maintaining the aqueous brine at a temperature above 165 °F for at least 15 minutes (or other described temperature or time).
  • the onions are dehydrated, fresh, or frozen.
  • the method further comprises transferring, from the first compartment of the first container to a second compartment of a second container, the onions in an aqueous brine comprising one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite, and water, and wherein the aqueous brine or acidified solution has a pH ranging from 1.5 to 4.5.
  • the method further comprises thereafter sealing the second container.
  • a four-stage fill process is used to make the onion food product.
  • the container that will house the onion food product is first cleaned.
  • the container may be selected from any material that can withstand thermal pasteurization, including, without limitation, glass, polypropylene, high density polyethylene (HDPE), and polyethylene terephthalate material containers.
  • the bisulfite is added to the container in an amount between about 0.01-0.1%, such as about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%.
  • the bisulfite or derivative thereof is sodium metabisulfite.
  • the bisulfite may be present as a liquid or solid.
  • the bisulfite is sodium metabisulfite (SMBS) in a dry powder form.
  • the heat stable flavors may use glycerin, propylene glycol, and oil as a carrier.
  • the heat stable flavor is a natural flavor.
  • the natural flavor may include a top-note and/or a fore-note.
  • the top-note natural flavor is fresh onion optionally further including subtitles of green onion.
  • This top-note flavor may be propylene glycol based and designated to deactivate at 250 °F.
  • the fore-note is a natural flavor, added from about 0.1-3%, such as about 0.35% and capable of surviving temperatures greater than 250 °F.
  • Organic, natural, and artificial flavors may also be used in certain embodiments.
  • the flavor is added in an amount between about 0.1-2%, such as about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%.
  • Another step of the four-stage fill process includes adding the onion to the container.
  • the onions may be dehydrated, fresh or frozen.
  • the onion is cut in about *4” or greater pieces.
  • the onion is present in an amount of about 15-25%, such as about 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, 20%, 20.5%, 21%, 21.5%, 22%, 22.5%, 23%, 23.5%, 24%, 24.5%, 25%, of the total volume of the product.
  • an acidified solution comprising water and a food grade acid is added to the container.
  • the food grade acid can be any food-grade acid. Non-limiting examples include, without limitation, citric acid, ascorbic acid, fumaric acid, malic acid, lactic acid and phosphoric acid. In certain examples, the food grade acid may be a combination of one or more food-grade acids.
  • the food grade acid is present in an amount of between about 0.1-2% of the total volume of the finished product, such as 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2% of the finished product.
  • the water used in the process may be any potable water.
  • the water is present in an amount of between about 71-84% of the total volume of the product, such as about 71%, 71.5%, 72%, 72.5%, 73%, 73.5%, 74%, 74.5%, 75%, 75.5%, 76%, 76.5%, 77%, 77.5%, 78%, 78.5%, 79%, 79.5%, 80%, 80.5%, 81%, 81.5%, 82%, 82.5%, 83%, 83.5%, 84%.
  • the pH of the finished product is about 4.0 or less, such as about 3.9 or less, about 3.8 or less or about 3.7 or less, and have a brine acid of about 1.00% or less.
  • the container is capped within about 30 seconds of adding the acidified solution.
  • the container is tilted on its side and rolled or twisted to agitate contents in about 45 seconds or less to avoid hard packing in the container as a result of onion hydration or swelling.
  • Any type of cap or lid configured to seal the container is contemplated herein. Nonlimiting examples include a lug-type cap or continuous-thread (CT) type cap.
  • the container may be heated to a temperature of about 190 °F or greater with a jar fit temperature of about 190 °F or greater. In one example, the container may be heated to a temperature from about 195-205 °F. In one aspect, the container is heated post-inversion in a thermal pasteurizer with hot water sprayers at 195°F or greater to maintain the internal temperature of the product at 165°F or greater for 15.4 minutes. For example, the container is heated to 195 °F or greater with ajar fill temperature of 195 °F or greater. Further examples of on cap sterilization parameters are set forth in Table 1 and Table 2 below.
  • the container housing the onion food product is then inverted on its cap for a minimum of 2.2 minutes and a maximum of 5 minutes.
  • the container maintains a temperature of about 160 °F or greater, such as about 160 °F, 161 °F, 162 °F, 163 °F, 164 °F, 165 °F, 166 °F, 167 °F, 168 °F, 169 °F, 170 °F or greater.
  • the container is heated post-inversion in a thermal pasteurizer with hot water sprayers at 195 °F or greater to maintain the internal temperature of the product at 165°F or greater for 15.4 minutes.
  • the container is heated to 195 °F or greater with ajar fill temperature of 195 °F or greater.
  • the container housing the onion food product may then be reinverted back on its base and further thermally processed and pasteurized for a minimum of about 13.2 minutes and must maintain 165 °F throughout the thermal pasteurization.
  • the total thermal processing time is about 13-18 minutes, such as about 15 -16 minutes, including about 15.1, 15.2, 15.3, 15.4, 15.5, 15.6, 15.7, 15.8, 15.9, or 16 minutes, at a temperature of about 160 °F or greater or alternatively 165 °F or greater.
  • the container is cooled to at least about 110 °F, such as about 111 °F, 112 °F, 113, 114 °F, 115 °F, 116 °F, 117 °F, 118 °F, 119 °F, or 120 °F.
  • ambient temperature water is used to cool the container.
  • the product is further left to cool to ambient temperature.
  • the onion food product is ready for consumption upon cooling.
  • the onion food product is best consumed 24 hours or more after cooling to allow all ingredients to equilibrate.
  • the onion food product is shelf stable for up to, but not limited to, about 730 days.
  • Embodiments herein described make it possible to minimizes the heating, which make it possible to lessen the browning of onions that accompanies heating.
  • onions are used as an exemplary vegetable, and as discussed in more detail herein, other vegetables may be used in combination with or in lieu of onions.
  • additional vegetables include: carrots, beets, radishes, cauliflower, peppers, green beans, cucumbers, etc. Spices may also be used in accordance with aspects of this disclosure.
  • SMBS and other sulfites in granulated dry powder will rapidly turn into sulfur dioxide gas (SO2) in the presence of water. Acidified water and increased liquid temperature will substantially speed up this reaction.
  • flavor components used in the finished onion product carry sulfites to better match onion profiles. These sulfites can easily degrade under similar conditions of SMBS as explained above, thereby degrading the finished flavor profile and in turn reducing the shelf life of the product.
  • the food grade acid, water, flavor, and SMBS are added to a kettle and heated to a high temperature, such as 195 °F.
  • the inventors found that when using the four-step process described herein, the SMBS and flavor is added during the initial stages of the process, thus retaining the sulfite composition in both the SMBS and the flavor.
  • the onion is added after addition of the SMBS and flavor to act as a cap or buffer between the SMBS and flavor to prevent the formation of SO2.
  • the steps can be performed in any orders, so long as the he hot acidified liquid added in the four- step process completes the fill.
  • the container is capped in enough time to trap and seal all of the added components thereby retaining their functionality and equilibrating overall flavor.
  • the inventors found that the finished product attributes were maximized.
  • the embodiment refers to chopped onions. But in any embodiment herein, the chopped onions may be accompanied by other vegetables and/or spices.
  • Dehydrated chopped onions are added to a volumetric filler to a desired amount, e.g., 14 oz, 28 oz, 60 oz. or any desired amount.
  • the dehydrated onions are added to an open compartment of a container.
  • Aqueous brine or acidified liquid is added to a desired level to the open compartment.
  • the aqueous brine comprises lactic acid, citric acid, at least one acid chosen from ascorbic acid and bisulfite, and water.
  • the aqueous brine consists of lactic acid, citric acid, at least one acid chosen from ascorbic acid and bisulfite, and water.
  • the aqueous brine is made by mixing, e.g., in a batch tank, the two or three or four or five acids-lactic acid, citric acid, and at least one acid chosen from ascorbic acid and bisulfite-or conjugate base thereof, or sodium bisulfite, and water to have a desired pH between 1.5 and 3.5 or 1.5 and 4.5.
  • the aqueous brine or acidified liquid is transferred in a feeder feed tank or heat exchanger for heating to have a temperature elevated of 188 °F.
  • the heated aqueous brine is added to a desired level to the open compartment of the container after the dehydrated onions are added to an opening in a container.
  • the compartment of the container is sealed and thereafter the sealed container is mixed.
  • the mixing makes it possible to minimize clumping of chopped onions and to minimize forming dry spots in the rehydrated chopped onions.
  • the mixing also makes it possible for the chopped onions to rapidly become rehydrated and acidified.
  • Figure 1A shows an embodiment of a container 100, which includes an open compartment 110 and a cap 120.
  • gravity Upon adding the dehydrated chopped onions to the open compartment 110, gravity (g) pulls the chopped onions towards the container bottom 130.
  • gravity Upon adding the heated aqueous brine, gravity (g) facilitates settling of the chopped onions towards the container bottom 130.
  • the container 100 is capped by adding cap 120 to open compartment 110 in order to seal the container. Thereafter the container is mixed.
  • the container is mixed by turning the container onto its side and rolling. The rolling of the container mixes and agitates the contents of the container.
  • the container is inverted such that gravity (g) facilitates settling of the chopped onions towards the sealed container’s cap 120. Inverting makes it possible for the chopped onions to more fully rehydrate and impedes separation of the rehydrated chopped onion into a visible layer.
  • Figure IB shows an embodiment of an inverted sealed container.
  • the inverted container is held in an environment for a period of time sufficient to sterilize the chopped onions and optional contents by maintaining the temperature of the aqueous brine above 175 °F for 123 minutes.
  • the container is cooled by removing it from the environment and storing the food product before use.
  • the dehydrated chopped onion is filled into a container, then topped with hot acid brine. After filling to a desired level, the container is then capped and mixed to minimize clumping or dry spots, and all ingredients in the container are capable of achieving a rapid rehydration and acidification. After sufficiently mixing, the container is then inverted and kept inverted throughout the heating and cooling steps. During heating, the container and its ingredients are held for a time and a temperature sufficient to achieve commercial sterility.
  • the brine or acidified solution is made of an acid blend sufficient to maintain the quality and safety of the chopped onions on a shelf at ambient temperatures for up to, but not limited to, twelve months.
  • the embodiment refers to peeled onions. But in any embodiment herein, the peeled onions may be accompanied by other vegetables and/or spices.
  • Peeled onions are added to a volumetric filler to a desired amount, e.g., 14 oz, 28 oz, 60 oz. or any desired amount.
  • the peeled onions are added to an open compartment of a container.
  • Aqueous brine consisting of water and sodium bisulfite is added to a desired level to the open compartment.
  • An aqueous acid solution of three acids-lactic acid, citric acid, and ascorbic acid- and water is made by mixing the conjugate bases of the three acids in water.
  • the aqueous acid solution is added to the aqueous brine consisting of water and sodium bisulfite.
  • the resultant aqueous brine has a pH of 1.7.
  • the compartment is sealed and the contents are mixed.
  • the container is invented as described in Example 1.
  • the inverted container is heated so that the contents of the sealed compartment are above 173 °F for 160 minutes.
  • the container is cooled and storing the food product before use.
  • the method further comprises transferring, from the first compartment of the first container to a second compartment of a second container, the onions in an aqueous brine comprising lactic acid, citric acid, at least one acid chosen from ascorbic acid and sodium bisulfite, and water, and wherein the aqueous brine has a pH ranging from 1.5 to 4.5.
  • the method further comprises thereafter sealing the second container.
  • An aqueous acid solution of three acids-lactic acid, citric acid, and ascorbic acid- and water is made by mixing the conjugate bases of the three acids in water.
  • the aqueous acid solution is added to a precursor to the aqueous brine consisting of water and sodium chloride.
  • the resultant aqueous brine has a pH of 1.7.
  • Peeled onions are added to the aqueous acid solution in which there is 75% onion and 25% brine.
  • the resultant pH of the mixture has a pH ranging from 1.5-4.5.
  • a sanitized container is then filled with the cooled onion mixture and sealed by a sanitized cap.
  • Example 1 the lactic and citric acids are replaced with phosphoric acid.
  • the quality and safety of the chopped onions are maintainable on the shelf at ambient temperature for a period of time.
  • Example 5 [0101] In Example 5, the lactic acid is replaced with phosphoric acid in the form of sodium phosphate.
  • the brine pH is 1.6.
  • Example 3 the citric acid is replaced with hexametaphosphate.
  • the brine pH is 1.8.
  • the product is storable before use.
  • the embodiment refers to chopped onions. But, as discussed previously, in any embodiment herein, the chopped onions may be accompanied by other vegetables and/or spices.
  • a glass or polyethylene terephthalate container is cleaned.
  • a four-stage fill process is used to fill the container.
  • a dry powder of sodium metabisulfite (SMBS) is dosed into the container.
  • the SMBS is present in about 0.03 wt/wt %.
  • liquid is dosed into the container.
  • at least one heat stable natural flavor is added in 0.60 wt/wt %.
  • Dehydrated onion cut in about *4 inch pieces are then added to the container in about 18.80 wt/wt %.
  • an acidified solution or brine including at least water and a food grade acid is added to a container. Specifically, about 80.0% water and about 0.57% phosphoric acid are added to the container.
  • the pH is about 3.9 or less with a brine acid content of about 1.0 % acid or less.
  • the heating temperature is about 195 °F or greater with a jar fill temperature of about 195 °F or greater.
  • the container is capped within 30 seconds of adding the water and food grade acid and the container is placed on its side and rolled to agitate the contents for about 45 seconds or less.
  • the container is then inverted on its cap for at least 2.2 minutes, maintaining a temperature of at least about 165 °F.
  • the container may then be stood upright. For instance, the container housing the onion food product is subjected to thermal pasteurization for at least about 15.4 minutes, maintaining a temperature of at least about 165 °F.
  • the onion food product is then cooled to a temperature of about 114 °F and the ingredients equilibrate after about 24 hours after cooling.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

L'invention concerne un produit à base d'oignon contenant du métabisulfite de sodium, des arômes, un acide de qualité alimentaire, des oignons, un arôme, des oignons, et une solution acidifiée contenant de l'eau et un acide de qualité alimentaire, ce qui permet à un produit alimentaire à base d'oignon d'obtenir une stérilité convenant pour une vente dans le commerce. Bien que pouvant être produit d'autres manières, un produit à base d'oignon résulte d'un procédé de remplissage en quatre étapes dont le dosage de métabisulfite de sodium, le dosage de liquide d'arômes thermostables, des oignons, de la solution acidifiée contenant de l'eau et un acide de qualité alimentaire dans un contenant, la stérilisation et éventuellement le retournement du contenant.
PCT/US2023/075494 2023-06-09 2023-09-29 Produit alimentaire à base d'oignon et procédés de production et d'utilisation de celui-ci Ceased WO2024253698A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN202380101314.8A CN121712397A (zh) 2023-06-09 2023-09-29 洋葱食品及其制备方法和应用
EP23802030.9A EP4723894A1 (fr) 2023-06-09 2023-09-29 Produit alimentaire à base d'oignon et procédés de production et d'utilisation de celui-ci

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US18/208,148 2023-06-09
US18/208,148 US20230309593A1 (en) 2020-08-27 2023-06-09 Onion Food Product and Methods of Making and Use Thereof

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WO2024253698A1 true WO2024253698A1 (fr) 2024-12-12

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BRPI0700896A (pt) * 2007-03-08 2008-01-02 Amonex Do Brasil Ind E Com Ltd processo de fabricação de um agente redutor quìmico a base de so2 e um agente redutor quìmico a base de so2
WO2022047087A1 (fr) * 2020-08-27 2022-03-03 Olam West Coast, Inc. Produit alimentaire à base d'oignon et procédé de fabrication et d'utilisation de celui-ci

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BRPI0700896A (pt) * 2007-03-08 2008-01-02 Amonex Do Brasil Ind E Com Ltd processo de fabricação de um agente redutor quìmico a base de so2 e um agente redutor quìmico a base de so2
WO2022047087A1 (fr) * 2020-08-27 2022-03-03 Olam West Coast, Inc. Produit alimentaire à base d'oignon et procédé de fabrication et d'utilisation de celui-ci

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
TILLEN FARMS: "Tillen Farms Jalapeno Onions, 12 oz", AMAZON.COM, 8 August 2019 (2019-08-08), pages 1 - 6, XP093032117, Retrieved from the Internet <URL:https://www.amazon.com/Tillen-Farms-Jalapeno-Onions-12/dp/B07KJFDWBT> [retrieved on 20230316] *

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EP4723894A1 (fr) 2026-04-15

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