Title of Invention

"A READY TO USE DRY ONION MIX COMPOSITION AND PROCESS THEREOF"

Abstract

A ready to use dry onion mix composition and process thereof The invention relates to A ready to use dry onion mix composition and process thereof. A process for the preparation of a dry formulation containing onion using the ingredient such as onion (70-80%) potato (10-15%), com starch (10-20%) and gum acacia (0.5-1.5%). The process involves: peeling of fresh onion, and passing through the fruit mill, passing the diced onion through a colloid mill for maceration to obtain a paste like consistency, blending with mashed potato, com starch and gum acacia, dehydration of the blend to a moisture content of 5-8 % in a drum drier using 1.5-2.0 kg/cm2 steam pressure, and powdering the dried material in a pulveriser to obtain a free flowing powder of 120-200 micron particle size. The product can be used in the preparation such as curried vegetables, as a flavouring and in preparing nutraceuticals.

Full Text

Field of the invention The present invention relates to a ready to use dry onion mix composition and process thereof. The composition is useful as secondary ingredient for different food preparation like, sambar, curry, sauces, culinary products or for the preparation of nutraceuticals and also to a method for the preparation of the dry onion mix composition. Background and Prior Art Description of the Invention Onion contains: moisture-86.8%, protein-1.2%, fat- Reference may be made to the patent in which comminuted onion and garlic extracts are mixed with an aqueous extract of amylodextrin and dried to yield a powder having little onion or garlic colour until dissolved in hot water (Japanese-Patent, 4 828 065 (4828065), 1973). Reference may be made to seasoning compositions compositions based on mixtures of garlic powder and paprika, and may be blended with other seasonong ingredients such as onion powder, salt, black pepper or monosodium glutamate (United-States-Patent, 3756833, 1973). Reference may be made to the patent in which onion flakes were used alongwith bacon oil, dehydrated fruit, sunflower seeds, nuts etc., for the preparation of textured vegetable protein (United-States-Patent, 3 959 500 (3959500), 1976). Reference may be made to sources of onion flavouring i.e., dehydrated whole onion, onion powder, enzymatically prepared onion oil and onion extracted (oleoresins), besides fresh onion which poses storage problems, are discussed. All these products are used in commercially produced comminuted meat products, e.g., beefburgers, pate and spreads (Heath-HB, Meat-; 54 (5)43-45, 1981). Reference may be made to effect of irradiation on microbial, organoleptic quality and chemical composition of commercial onion powders with different doses was discussed (Silberstein-O; Henzi-W; Penniman-J; Bednarczyk-A; Eiss-M; Galetto-W; Welbourn-J, International-Congress-of-Food-Science-&-Technoiogy-Abstracts; p. 139, 1978). Reference may be made to the main processed onion products and their methods of preparation which were described under the headings: dehydrated onion pieces (light coloured, and toasted); onion powder (air dried, and spray-dried); onion flavourings (sterile onion juice, and onion extracts on inert carriers); and pickled onions. (Gummery-CS, Food-Trade-Review; 47 (8) 452-454, 5 ref. , 1977). Reference may be made to a new method for processing dried onions and root vegetables into powder and qualitative changes during storage. It is recommended that raw material with a moisture content of 6-7% is used when milling the dry vegetables. Deterioration in the quality of powdered onions during storage was due to changes in consistency, i.e. lumping. Addition of 1.5-2% of calcium stearate, which suppresses lumping, substantially prolonged the storage time. It is recommended that onion powder should be packaged in hermetically sealed jars or tins. Keeping time is 12 months. In the case of root vegetables, deterioration is shown by a loss of typical smell and colour. The root vegetables should be packaged in the same way as dried onions. Storage life is 16 months (Granovskaya-RYa; Korneva-Lya, Trudy,-Vsesoyuznyi-Nauchno-issledovatel'skii-Institut-Konservnoi-i-Ovoshchesushil'noi-Promyshlennosti; 17, 10-20, 1973). Reference may be made to produce high quality onion powder by osmotic drying and to determine the effects of various packaging materials (11DPE and LDPE; 200 and 400 gauge) on storage stability and shelf life of osmotically dried onion powder. 5 mm thick onion slices were subjected to osmotic treatment in salt solutions (5, 10, 15 and 20%) for 6 h prior to drying in a cabinet drier at 60 degree C for 10 h. Ground dried onions were stored at room temp. (18-35 degree C; 50-60% RH) or low temp. (7 degree C; 85% RH) for up to 6 months and analysed for physicochemical and sensory properties. 15% salt solution was found to be the optimal osmotic treatment for dried onion quality. At low storage temp., all onion powder samples were of acceptable quality after 6 months of storage regardless of the packaging material used. At room temp., shelf life and pungency was highest in powders stored at 7 degree C in 200 gauge HOPE pouches, next highest was samples in 400 gauge LDPE pouches followed by those in 200 gauge LDPE pouches. For onion powder with 3.85% moisture content, optimal storage RH was 47.5%. It is concluded that osmotically dried onion powder should be stored at low temp., in high gauge polyethylene pouches in order to maximize shelf life and quality. (Sagar-VR, Journal-of-Food-Science-and-Technology,-India; 38 (5) 525-528, 16 ref., 2001). Reference may be made to solar drying of onion flakes was discussed. Suitability of various solar driers for drying of sliced white onions was investigated and a comparison made with mechanical and air drying. Influence of sulphitation on colour retention by dried onion flakes also was investigated. Data on physicochemical characteristics of white onions are presented. Drying rate was fastest for mechanical cabinet drier followed by matrix bed air heater, rock type air heater (both solar driers) and open air drying. Sulphitation with 0.25% potassium metabisulphite for 5 min prevented pink discoloration of flakes dried in solar driers, (i) Sulphited slices needed less time for drying than the (ii) control samples in all types of solar driers. Retention of ascorbic acid was greater in (i) than in (ii). Solar dried samples retained slightly less ascorbic acid than mechanically dried samples. Browning was less pronounced in (i) than in (ii). Increase in browning was observed in all samples during storage but (i) showed a smaller increase. A progressive decrease in ascorbic acid and increase in reducing sugars as well as total sugars was observed during storage. The decline in ascorbic acid content during storage was greater in (i) than in (ii). In sensory evaluation, (i) from various solar driers received max. scores for colour, texture and overall acceptability. (Powar-VN; Singh-NI; Dev-DK; Kulkarni-DN; Ingle-UM, Indian-Food-Packer; 42 (1) 15-28,15 ref., 1988). However, the patents and scientific papers mentioned as above, do not cover the aspects of the preparation of a drum dried formulation containing onion along with starch, starch rich product and gum. Objects of the Present Invention The main object of the present invention is to provide a ready to use dry onion mix composition and a process for preparing the same. Another object is the use of mashed potato along with onion and other ingredient. Yet another object is the use of corn starch in the formulation. Yet another object is the use of gum acacia in the formulation. Still another object is to make a blend of onion paste, mashed potato, corn starch and gum acacia. Still another object is drum drying of the blend to get dehydrated product. Still another object is to powder the dehydrated product to obtain free flowing dry formulation. Detailed Description of the Present Invention Accordingly, the present invention provides a ready to use dry onion mix composition, the said composition containing on a dry basis 30 - 40 % by wt. onion, 40 - 55 % by wt. starch, 2 - 5 % by wt. gum acacia, 5-10 % by wt. food additives boiled potato, salt, pepper, flavoring agents and food preservatives, and 5 - 8 % by wt. moisture. In an embodiment of the present invention, the composition contains 30 - 38 % by wt. onion. In another embodiment of the present invention, the composition contains 40 - 53 % by wt. starch. In yet another embodiment of the present invention, the composition contains 2 - 3 % by wt. gum acacia. In still another embodiment of the present invention, the food additive includes boiled potato. In one more embodiment of the present invention, the composition contains 5 - 10 % by wt. of potato. In one another embodiment of the present invention, the starch is obtained from corn. In a further embodiment of the present invention, the food additives include salt, pepper, flavoring agents and food preservatives. In another embodiment of the present invention, the composition contains 5 - 8 % by wt. moisture. In an embodiment of the present invention, the composition contains 30-38 % by wt. onion. In another embodiment of the present invention, the composition contains 40-53 % by wt. starch. In yet another embodiment of the present invention, the composition contains 2 - 3 % by wt. gum acacia. In still another embodiment of the present invention, the food additive includes boiled potato. In one more embodiment of the present invention, the composition contains 5 - 10 % by wt. of potato. In one another embodiment of the present invention, the starch is obtained from corn. In a further embodiment of the present invention, the food additives include salt, pepper, flavoring agents and food preservatives. In another embodiment of the present invention, the composition contains 5 - 8 % by wt. moisture. lii yet another embodiment of the present invention, the onion mix composition has particle size in the range of 120 - 200 microns. In still another embodiment of the present invention, the composition has shelf life of more than 4 months. The present invention also provides a process for preparing a dry onion mix composition, said process comprising the steps of: (a) obtaining onion paste, boiled potato slurry, starch and gum acacia; (b) mixing the aforesaid ingredients in the % wt. of: Ingredient % Weight Onion 70-80 Potato (mashed) 10-15 Corn starch 10-20 Gum acacia 0.5-1.5 (c) dehydrating the mixture of step (b) to a moisture of 5 - 8 % by wt., and fd) powdering the dried material to obtain free-flowing dry onion mix composition. In an embodiment of the present invention wherein in step (a), the onion paste is obtained by macerating onions. In another embodiment of the present invention wherein in step (a), the boiled potato slurry is obtained by macerating boiled potatoes. In yet another embodiment of the present invention wherein in step (a), the starch is obtained from corn. In still another embodiment of the present invention wherein in step (b), the ingredients are mixed manually or using a mixing means. In one more embodiment of the present invention, wherein the mixing means is a colloid mixer. In one another embodiment of the present invention wherein in step (c), the mixture is dehydrated in a drum drier. In a further embodiment of the present invention wherein the mixture is dehydrated in a drum drier using 1.5 2.0 kg/cm" steam pressure. In another embodiment of the present invention wherein in step (d), the dried material is powdered using pulveri/ers. In yet another embodiment of the present invention wherein in step (d), the dried material is powdered such that the dry onion mix composition has particle size in the range of 120 - 200 microns. The present invention more particularly provides a process for preparation of a dry onion mix composition comprising Ingredient % Weight Onion 70-80 Potato (mashed) 10-15 COrn starch 10-20 Gum acacia 0.5-1.5 the process comprises the steps of: (a) slicing the onion having size 5-6 mm; (b) disintegrating onion slices in the fruit mill, putting the disintegrated onion into the colloid mill, adding 10-15 percent (by wt.) water and macerating for 4-8 min to get onion paste; (c) cooking potato in boiling water for 10-15 min, peeling manually and mashing it in colloid mill; (d) blending of onion paste (from step b), potato slurry (from step c), corn starch and gum acacia in colloid mill; (c) dehydrating thus formulated paste to a moisture content of 5-8% in a drum drier using 1.5-2.0 kg/cm* steam pressure, and (0 powdering the dried material in a pulveriser to obtain free flowing dry onion formulation having the particle size of around 120-200 micron. The present invention also provides a process for the preparation of dry onion mix composition containing onion comprises peeling of onion (70-80%), cutting onion slices with a knife, disintegrating it through fruit mill, macerating in a colloid mill to a paste form, cooking potato (10-15%) in boiling water for 10-15 min, peeling, mashing in a colloid mill, and further blending in a colloid mill after adding corn starch (10-20%) and gum acacia (0.5-1.5%) as a 10-15% solution to this and drum drying the resulting blend at 1.5-2.0 kg/cm2 steam pressure and powdering the resulting dehydrated product in a pulveriser to obtain free flowing dry formulation of particle size in the range of 120-200 micron. The flow chart for the production of dry formulation containing onion is provided in Fig. 1. The dry onion mix composition has: moisture 5-8%, starch 40-53%, onion solids 30-38% and gum acacia 2-3%. The schematic diagram of a double drum drier has been shown in Fig. 2. The product prepared by this method described herein is in the form of a dry powder that can be used as secondary ingredient for different food preparation like, sambar, curry, sauces or culinary products. The product is in the dry powder form and can be stored for 4-6 months after suitable packing. The product contains moisture- 6.5 %, and pyruvic acid- 2.25 u.mol/g dry powder. Apart from its use as secondary ingredient, this product can be a used as an ingredient in the preparation of nutraceuticals. The physico-chemical properties of the final product is given as follows: (Figure Removed) The formulation has a high content (30-38%) of onion and hence can be used as an ingredient substituting onion in the preparation of food products. High starch content (40-53%) renders the product convenient for addition, and dispersing or blending with other ingredients. The formulation which is free flowing can be readily used in the preparation of dry mixes and other dry products. The formulation can be used as a flavouring by dusting or sprinkling on products such as snacks. The following examples are given by way of illustration of the present invention and hence, should not be construed to limit the scope of the present invention in any manner. Example 1 Batch size: 2 kg Ingredients are taken in the proportion given below: Ingredient Quantity (g) Onion 1400 Potato (mashed) 240 Corn starch 330 Gum acacia 30 Yield of the dry formulation: 305 g The process involved in the preparation of dry formulation containing onion comprises the following: a) peeling of fresh onion manually; b) cutting the onion slices of 5-6 mm with the help of a knife; c) disintegrating onion slices in the fruit mill; d) putting the disintegrated onion into the colloid mill adding 10-15% (by wt.) water and macerating for 4-8 mm to get onion paste; e) cooking potato in boiling water for 10-15 min, peeling manually and mashing it in colloid mill; f) blending of onion paste (from step d), potato slurry (from step e), corn starch and gum acacia in colloid mill; g) dehydrating thus formulated paste to a moisture content of 6-7% in a drum drier using 1.5- 2.0 kg/cm" steam pressure. A schematic diagram of drum drier is given in Fig. 1, and h) powdering the dried material in a pulveriser to obtain free flowing dry onion formulation having the particle size of around 150 micron. Example 2 Batch size: 1 kg Ingredients are taken in the proportion given below: Ingredient Quantity (g) Onion 740 Potato (mashed) 100 Corn starch 150 Gum acacia 10 Yield of the dry formulation: 150 g The process involved in the preparation of dry formulation containing onion comprises the Ibl lowing: a) peeling of fresh onion manually; b) cutting the onion slices of 5-6 mm with the help of a knife; c) disintegrating onion slices in the fruit mill; d) putting the disintegrated onion into the colloid mill adding 10-15% (by wt.) water and macerating for 4-8 min to get onion paste; e) cooking potato in boiling water for 10-15 min, peeling manually and mashing it in colloid mill; t) blending of onion paste (from step d), potato slurry (from step e), corn starch and gum acacia in colloid mill: g) dehydrating thus formulated paste to a moisture content of 6-7% in a drum drier using 1.5- 2.0 kg/cm" steam pressure. A schematic diagram of drum drier is given in Fig. 1, and h) powdering the dried material in a pulveriser to obtain free flowing dry onion formulation having the particle si/e of around 180 micron. Example 3 Batch size: 1/2 kg Ingredients are taken in the proportion given below: Ingredient Quantity (g) Onion 400 Potato (mashed) 38 Corn starch 55 Gum acacia 7 Yield of the dry formulation: 77 g The process involved in the preparation of dry formulation containing onion comprises the following: a) peeling of fresh onion manually; b) cutting the onion slices of 5-6 mm with the help of a knife; c) disintegrating onion slices in the fruit mill; d) putting the disintegrated onion into the colloid mill 10-15% (by wt.) water and macerating for 4-8 min to get onion paste; e) cooking potato in boiling water for 10-15 min, peeling manually and mashing it in colloid mill; 0 blending of onion paste (from step d), potato slurry (from step e), corn starch and gum acacia in colloid mill; g) dehydrating thus formulated paste to a moisture content of 6-7% in a drum drier using 1.5-2.0 kg/cm2 steam pressure. A schematic diagram of drum drier is given in Fig. 1, and h) powdering the dried material in a pulveriser to obtain free flowing dry onion formulation having the particle si/e of around 200 micron. Advantages of the present invention: The main advantages of the present invention are as follows: 1. The formulation contains high level of onion (30-38 %) and the resulting dry powder is free flowing. 2. The formulation can be quickly reconstituted in hot water, and can be added to curried vegetables and seasonings. 3. The process provides onion in a dried preserved form that is convenient to use. 4. It can be used as one of the ingredients for the preparation of nutraceuticals. 5. Dry formulation when packed in metallised polyester film pouches could be stored at 25°C for more than 4 months without significantly affecting the product quality. Uses of the present invention: The dry formulation (product) can be used, (1) for the preparation of nutraceuticals; (2) as an ingredient substituting onion in the preparation of food products, like curry, sambar rasam, pulav etc.; (3) for the preparation of dry mixes and other dry products like breakfast foods (upma mix etc.); (4) as a flavouring agent by dusting or sprinkling on products such as fried snacks, like, papads, chips, wafers, salads etc. We claim: 1. A ready to use dry onion mix composition, the said composition containing on a dry basis 30 - 40 % by wt. onion, 40 - 55 % by wt. starch, 2 - 5 % by wt. gum acacia, 5-10 % by wt. food additives boiled potato, salt, pepper, flavoring agents and food preservatives, and 5 - 8 % by wt. moisture. 2. A dry onion mix composition as claimed in claim 1, wherein the composition contains 30 -38 %by wt. onion. 3. A dry onion mix composition as claimed in claim 1, wherein the composition contains 40 - 53 % by wt. starch. 4. A dry onion mix composition as claimed in claim 1, wherein the composition contains 2 - 3 % by wt. gum acacia. 5. A dry onion mix composition as claimed in claim 3, wherein the starch is obtained from corn. 6. A dry onion mix composition as claimed in claim 1, wherein the onion mix composition has particle size in the range of 120 - 200 microns. 7. A dry onion mix composition as claimed in claim 1, wherein the composition has shelf life of more than 4 months. 8. A process for preparation of a dry onion mix composition as claimed in claim 1, said process comprising the steps of: (a) obtaining onion paste, boiled potato slurry, starch and gum acacia; (b) mixing the aforesaid ingredients in the % wt. of: Ingredient % Weight Onion 70-80 Potato (mashed) 10-15 Cornstarch 10-20 Gum acacia 0.5-1.5 (c) dehydrating the mixture of step (b) to a moisture of 5 - 8 % by wt., and (d) powdering the dried material to obtain free-flowing dry onion mix composition. 9. A process as claimed in claim 8, wherein in step (a), the onion paste is obtained by macerating onions. 10. A process as claimed in claim 8, wherein in step (a), the boiled potato slurry is obtained by macerating boiled potatoes. 11. A process as claimed in claim 8, wherein in step (a), the starch is obtained from corn. 12. A process as claimed in claim 8, wherein in step (b), the ingredients are mixed manually or using a mixing means. 13. A process as claimed in claim 12, wherein the mixing means is a colloid mixer. 14. A process as claimed in claim 8, wherein in step (c), the mixture is dehydrated in a drum drier. 15. A process as claimed in claim 14, wherein the mixture is dehydrated in a drum drier using 1.5 - 2.0 kg/cm steam pressure. 16. A process as claimed in claim 8, wherein in step (d), the dried material is powdered using pulverizers. 17. A process as claimed in claim 8, wherein in step (d), the dried material is powdered such that the dry onion mix composition has particle size in the range of 120 - 200 microns. 18. A ready to use dry onion mix composition and process thereof substantially as herein described with reference to the examples accompanying the specification.

Documents:

424-DEL-2003-Abstract-(02-12-2008).pdf

424-DEL-2003-Abstract-(06-11-2008).pdf

424-DEL-2003-Abstract-(23-12-2008).pdf

424-del-2003-abstract.pdf

424-DEL-2003-Claims-(02-12-2008).pdf

424-DEL-2003-Claims-(06-11-2008).pdf

424-DEL-2003-Claims-(23-12-2008).pdf

424-del-2003-claims.pdf

424-DEL-2003-Correspondence-Others-(02-12-2008).pdf

424-DEL-2003-Correspondence-Others-(06-11-2008).pdf

424-DEL-2003-Correspondence-Others-(23-12-2008).pdf

424-del-2003-correspondence-others.pdf

424-del-2003-correspondence-po.pdf

424-DEL-2003-Description (Complete)-(02-12-2008).pdf

424-DEL-2003-Description (Complete)-(06-11-2008).pdf

424-DEL-2003-Description (Complete)-(23-12-2008).pdf

424-del-2003-description (complete).pdf

424-DEL-2003-Drawings-(02-12-2008).pdf

424-DEL-2003-Drawings-(06-11-2008).pdf

424-del-2003-drawings.pdf

424-DEL-2003-Form-1-(06-11-2008).pdf

424-DEL-2003-Form-1-(23-12-2008).pdf

424-del-2003-form-1.pdf

424-del-2003-form-18.pdf

424-DEL-2003-Form-2-(02-12-2008).pdf

424-DEL-2003-Form-2-(06-11-2008).pdf

424-DEL-2003-Form-2-(23-12-2008).pdf

424-del-2003-form-2.pdf

424-DEL-2003-Form-3-(06-11-2008).pdf

424-del-2003-form-3.pdf

424-DEL-2003-Petition-137-(06-11-2008).pdf