Stabilizing isoalliins in garden onion, comprises peeling onion, adding natural vitamin C, untreated natural table salt, oleic acid, vitamin E, and preparations of black currant, homogenizing the mixture with cutter, and further processing

摘要

Stabilizing isoalliins in garden onion, for preparing (a) meatballs (b) hamburger, (c) sausages, (d) cooking sausage, and (e) form of meat, comprises (i) peeling onion, (ii) adding natural vitamin C from preparations of acerola cherry, untreated natural table salt, oleic acid from rapeseed oil, vitamin E, and preparations of black currant, (iii) homogenizing the mixture with cutter, (iv) adding meat mass and further product-specific ingredients for meatballs, hamburgers, sausages, cooked sausages and processed meat, and (v) homogenizing with specific product cutter and further processing. Stabilizing isoalliins in garden onion, for preparing (a) meatballs (b) hamburger, (c) sausages, (d) cooking sausage, and (e) a form of meat, comprises (i) peeling the onion-cooled at 4[deg] C, (ii) adding natural vitamin C from preparations of acerola cherry cooled at 4[deg] C, untreated natural table salt, oleic acid from rapeseed oil with a 2.5-fold by weight relative to total saturated fatty acids after adding meat, vitamin E from vegetable oil, and preparations of black currant cooled at 4[deg] C, (iii) homogenizing the mixture with a cutter, (iv) adding meat mass cooled at 4[deg] C and further product-specific ingredients for meatballs, hamburgers, sausages, cooked sausages and processed meat, and (v) homogenizing with a specific product cutter and further processing. An independent claim is also included for products prepared by the above mentioned method, comprising 10-50 % proportion of the garden onion relative to the meat and/or mass of onion, without the typical onion flavor caused by dipropyl and propionaldehyde, and where: physiologically active ingredients comprises (a) stabilized isoalliin (I), (b) saponins, preferebly cepagenin, ruscogenin and oleanolic acid (II), (c) quercetin, kaempferol, caffeic acid, ferulic acid and protocatechuic acid (III), and (d) thiosulfinates and cepaene (IV); preparations from the acerola cherry, comprises (a) natural vitamin C (V) and (b) flavonoids (VI); preparations of rapeseed oil comprises (a) oleic acid (C18:1) (VII) in an excess of not less than 2.5, relative to the sum of saturated fatty acids and increasing total fat concentration, (b) natural vitamin E (VIII) and (c) phytosterols (IX); and preparations from the black currant, comprises terpenes (X), flavonoids (XI) and anthocyane (XII). ACTIVITY : Immunosuppressive; Antiarteriosclerotic; Cytostatic; Cardiant; Cerebroprotective; Vasotropic; Antiasthmatic; Antiarthritic; Antirheumatic. No biological data given. MECHANISM OF ACTION : None given.