1. A process for the preparation of low fat, ready to eat fried onion slices, which comprises of: soaking of slices onion Characterized in that in solution containing 1-2% sodium chloride and 0.5% calcium chloride in a ratio of 1:2 at 40°C for 5-10 minutes followed by draining, ii. drying the above obtained onions at a temperature in the range of 50-60°C in a mechanical drier for a period of 30-60 minutes, iii. coating the dried onions with gum solution such as herein described containing 0.5-2.0% pectin, iv. drying of the gum coated slices of onion shreds in a mechanical drier at temperature of 50-60°C for a period of 40-90 minutes, v. frying the above obtained slices in a deep fat fryer at temperature 130-150°C for 60-120 followed by cooling at a temperature 27-30°C, vi. drying the fried slices of onions in a mechanical drier for a period of 30-45 minutes at a temperature of 50-60°C and cooling at a temperature of 27-30°C to obtain ready to eat onion slices.

2. A process as claimed in claim 1, wherein the gum solution is selected from the group consisting of sodium alginate solution, carboxy Methyl Cellulose solution and guar gum solution.

3. A process for the preparation of low fat, ready to eat fried onion slices, substantially as herein with reference to the examples described.

The present invention relates to a process for the preparation of low fat. Ready to
eat fried onion slices.
Fried onion rings/slices are popular mainly in US. The use of batter and breading
on onion rings is common. The fried coated onion rings are frozen and stored for
further use. Generally the onion rings are fabricated from minced onion by
extruding the mash. Even in India the fried onion slices are commonly used in
seasonings, dressings etc. By improving texture of fried onion slices with reduced
fat uptake, it can find use as a ready to eat snack food. This product should have
enough fat to impart desirable flavor and texture characteristics, typical of fried
products like chips. Oil content in fried foods has been related to initial moisture
content and pre frying treatment. In the case of fried onion which is prepared
directly from cut onion, the retention of golden yellow color even after deep fat
frying can be made possible by slightly reducing the frying temperature and time
coupled with post frying treatment.
In the present invention the onion slices were pretreated, fried to a desired level to
result in crunchy product with appealing golden yellow color and reduced fat
content.
There is no prior report as such on the preparation of ready to eat fried onion slices
with reduced fat content but few relevant prior reports are available with respect to
fried onion rings.
Reference may be made to Trilling-DM, Smadar-Y (1984) Production of shaped
food products, US patent (US4436759) and Lukas-S, LaBell-F (1983), Fabricated
onion rings have homestyle look and mild onion flavor. Food Processing USA Vol:
44(9) 26-27 wherein they have reported the preparation of fabricated rings from
minced dehydrated onion by mixing with Alginate and gelled chopped onion,
respectively . The mash is extruded to make rings after gelling of the alginate with
calcium chloride, the rings are battered - breaded with a white corn based
Dreading and deep fat fried and frozen for ng.
The main draw back of this invention is that the product is obtained by extruding the
minced onion. Further, corn based breading is given to the product which needs
to oe frozen for further use.
Reference may be made to Kishina-M, Fujji-A 1985. Manufacturing process for dry
foods. German-Federal-Republic-Patent-Application (DE3429900A1). Wherein, the
oroduction of dried foods from potato and onion pieces by frying under reduced
pressure in a container having several steam pipes was reported to develop a
crispy product.
The main drawback of this invention is that the product development involved use
of unique machinery and no consideration was given for reduction of fat in the fried
product.
Reference may be made to Lukas-A, Bunden-RH. (1969). Onion rings: US patent
(3449132). Wherein, the preparation of fried onion rings with a batter containing
mono and di-glyceride oleates has been reported.
The main draw back of this process is usage of batter for preparation of crispy
finished product containing mono and di-glyceride oleates.
Reference may be made to Gennadios-A; Hanna-MA; Du-Ling (1998) Effect of
frozen storage on deep-fat fried breaded onion rings. International Journal-of-
Food-Science & Technology 32 (2) 121-125. Wherein, a process for breaded onion
rings followed by frozen storage is described.
The main drawback in this process is that moisture migration from onion to coating
during freezing /storage/thawing increases significantly. Frozen storage of the
product with/without desiccant was not found to be satisfactory.
Reference may be made to Smadar-Y; Trilling-DM (1986) Swiss Patent
(CH657251A). Wherein, development of a product from a suspension containing
one :r more food constituents includin_ inion is reported.
The main draw back of this process is that it is an extruded formed product
developed by adding binding and gelling agents.
Reference may be made to Peters-JW [1980) Food Product-Development.
Wherein, oven process ends in-plant deep frying, may improve breaded food
service vegetables. Wherein a description is given on application of the multipurpose
oven to the preparation of frozen, battered/breaded vegetables including
onion rings.
The Main drawback of the above process is that the product is coated and
processed at 275°C. 78%RH, such that the high heat and humidity combinations
gel the coating. It is not a deep fat fried product and requires frozen storage.
Reference may be made to Shields-JB (1972) Fried onion product.US patent
3705812. Wherein, deep fat fried onion rings were developed by frying the
extruded sticks or rings obtained from blend of dehydrated onion pieces, binders
and flavoring agents.
The Main drawback of the above process is that the product is developed from
mashed onion with binding agents.
Reference may be made to Franke-R; Huuhs-P (1979) Method for preparation of
onion pieces. German-Federal-Republic-Patent-Application (2807739) and
Benson-JO (1970) Snack product. US Patent 3540890. Wherein, the snack product
resembling onion rings in texture was reported by cooking/frying extruded
potato/cereal dough.
The main drawback of above process is that it is a formed product resembling
onion rings from mashed potatoes and cereal dough.
Reference may be made to Thota H-A-P; Shah C-S (1996) Process for extruding
gelled product. US Patent 5578337, Uc 2767. Wherein, a process for the
preparation of gelled product using an ext -s a substitute for onion rings.
The main draw back of the above process is that the finished product is gelied and
extruded and it is only a substitute for onion rings.
The main objective of the present invention is to provide a process for the
preparation of low fat, ready to eat fried onion slices.
In another objective of the present invention is to provide a process for the
preparation of an edible coating for reduction of fat content during frying of onion.
Still in another objective of the present invention is to reduce the moisture of the
treated onion shreds by hot air drying.
Yet in another objective of the present invention is to fry the partially dried treated
shreds in good quality edible oil in order to get fried onion shreds.
Still yet in another objective of the present invention is to finish dry the fried onion
shreds in hot air drier to get a crisp, snack like end product followed by packing in
metallised polyester/polyethylene laminate pouches under Nitrogen and stored at
room temperature.
The novelty of the present invention is that the fried onion is a unique low fat, crisp,
snack product prepared by virtue of this invention using white onion shreds coated
with edible gum in combination with covalent ions. The process also includes partial
dehydration of the shreds, frying and post frying dehydration to get a crisp, low fat,
and golden yellow colored finished product with a % moisture content: 3.6, %Fat:
28.0, Free Fatty Acid mg/g: 0.68, Peroxide Value/g: Nil, Texture- 31.2 Newtons
(Load-100kg, Shear, 50mm/sec), Hunter Color values as L,a,b, L: 37.5, a: 8.7, b:
18.2. Total plate counts:Nil, and Yeast and Molds: Nil
Accordingly, a process for the preparation of low fat, ready to eat fried onion slices.
which comprises of:
i. soaking of shredded onions in solution containing 1-2% sodium chloride and
0.5% calcium chloride in a ratio of Slices:solution 1:2 at 40°C for 5-10 minutes
followed by draining,
!i. drying the above obtained onions at a temperature of 50-60°C in a
mechanical drier for a period of 30-60 minutes,
ill. coating the dried onions with gum solution containing 0.5-2.0% Pectin,
iv. drying of the gum coated slices of onion shreds in a mechanical drier at
temperature of 50-60°C for a period of 40-90 minutes,
v. frying the above obtained slices in a deep fat fryer at temperature 130-150°C
for 60-120 followed by cooling at a temperature 27-30°C,
vt. drying the fried slices of onions in a mechanical drier for a period of 30-45
minutes at a temperature of 50-60°C and cooling at a temperature of 27-30°C
to obtain ready to eat onion slices.
The process of the present invention involves following steps: 1. (i) Trimming of
fresh, firm, uninfested and unsprouted white onions for topping and tailing, followed
by peeling, washing with tap water, followed by peeling, topping and tailing, cutting
into halves and shredding to 4mm thick slices, (ii) Soaking of shreds in solution
containing 1-2% sodium chloride and 0.5% calcium chloride (Slices:Solution, 1:2) at
40°C for 5-10 minutes followed by draining, (iii) Spreading the treated shreds on
trays and dried at a temperature of 50-60°C in a mechanical drier for a period of 30-
60 minutes, (iv) The treated shreds are coated with gum solution containing 0.5-
2.0% Pectin, (v) Drying of the gum coated shreds in a mechanical drier at
temperature of 50-60°C for a period of 40-90 minutes, (vi) Frying of the partially dried
shreds in a deep fat fryer at temperature 130-150°C for 60-120 seconds and allowed
to cool to room temperature (27-30°C). (vii) Drying of the fried slices in a mechanical
drier for a period of 30-45 minutes at a temperature of 50-60°C and allowed to cool
to room temperature (27-30°C). (vii) Pad- in metallised polyester/polyethylene
laminate pouches under Nitrogen and ston oom temperature.
The following examples are given by way of illustration of the present invention and
should not be construed to limit the scope of the present invention. Variations and
changes may be made by one skilled in the art without departing from the spirit of
the invention. All parts and percentages are by weight, unless otherwise indicated.
Example 1
750g of white onion is trimmed for topping and tailing, peeled, washed with tap
water, cut into halves and mechanically shredded into 4mm thick shreds (500g).
Shreds were soaked in solution containing 1% sodium chloride and 0.5% calcium
chloride (Slices:Solution, 1:2) at 40°C for 5 minutes. The soaked pieces were
drained and spread on to aluminum trays at the rate of 6kg/sq m, and dried at 65°C
in a hot air drier to reduce the weight of the material to 335g. Partially dried shreds
are thoroughly mixed with 50ml of 2% Sodium alginate solution and dried on
aluminum trays at 65°C for 20minutes. Coated onion shreds (185g) are then fried in
a deep fat frier containing 6 liters of refined sunflower oil at a temperature of 140°C
for 100 seconds to get a golden yellow colored finished product. The finished product
had a fat content of 26.2% and moisture content of 9.4%.
Example 2
750g of white onion is trimmed for topping and tailing, peeled, washed with tap
water, cut into halves and mechanically shredded into 4mm thick shreds (500g).
Shreds were soaked in solution containing 1% sodium chloride and 0.5% calcium
chloride (Slices:Solution, 1:2) at 40°C for 5 minutes. The soaked pieces were
drained and spread on to aluminum trays at the rate of 6kg/sq m, and dried at 65°C
in a hot air drier to reduce the weight of the material to 335g. Partially dried shreds
are thoroughly mixed with 50ml of 2% Carboxy Methyl Cellulose solution and dried
on aluminum trays at 65°C for 20minutes. Coated onion shreds (185g) are then fried
in a deep fat frier containing 6 liters of refined sunflower oil at a temperature of
140°C for 100 seconds to get a golden yellow colored finished product. The finished
product had a fat content of 26.5% and moisture content of 7.8%.
Example 3
750g of white onion is trimmed for topping and tailing, peeled, washed with tap
water, cut into halves and mechanically shredded into 4mm thick shreds (500g).
Shreds were soaked in solution containing 1% Sodium chloride and 0.5% Calcium
chloride (Slices:Solution, 1:2) at 40°C for 5 minutes. The soaked pieces were
drained and spread on to aluminum trays at the rate of 6kg/sq m, and dried at 65°C
in a hot air drier to reduce the weight of the material to 335g. Partially dried shreds
are thoroughly mixed with 50ml of 2% Guar gum solution and dried on aluminum
trays at 65°C for 20minutes. Coated onion shreds (185g) are then fried in a deep fat
frier containing 6 liters of refined sunflower oil at a temperature of 14CTC for 100
seconds to get a golden yellow colored finished product. The finished product had a
fat content of 33.0% and moisture content of 11.0%.
Example 4
750g of white onion is trimmed for topping and tailing, peeled, washed with tap water
, cut into halves and mechanically shredded into 4mm thick shreds (500g). Shreds
were soaked in solution containing 1% Sodium chloride and 0.5% Calcium chloride
(Slices:Soiution, 1:2) at 40°C for 5 minutes. The soaked pieces were drained and
spread on to aluminum trays at the rate of 6kg/sq m, and dried at 65°C in a hot air
drier to reduce the weight of the material to 335g. Partially dried shreds are
thoroughly mixed with 50ml of 2% Pectin solution and dried on aluminum trays at
65°C for 20minut.es. Coated onion shreds (185g) are then fried in a deep fat frier
containing 6 liters of refined sunflower oil at a temperature of 140°C for 100 seconds
to get the finished product. The finished product had a fat content of 20.0% and
moisture content of 7.9%.
Example 5
20kg of white onion is trimmed for topping and tailing, peeled, washed with tap
water, cut into halves and mechanically shredded into 4mm thick shreds(15kg).
Shreds were soaked in solution (1:2, pieces-solution) containing 1% sodium chloride
and 0.5% ;alcium chloride (Slices:Solutic ) at 40°C for 5 minutes. The soaked
pieces were drained and spread on to aluminum trays at the rate of 6kg/sqm, and
dried at 65°C in a hot air drier to reduce the weight of the material to 10kg. Partially
dried shreds are thoroughly mixed with 1.5 lit of 2% Pectin solution and dried on
aluminum trays at 65°C for 60minutes. Coated onion shreds (5kg) are then fried
batch wise, (250g/batch) in a deep fat fryer containing 6 liters of refined sunflower oil
at a temperature of 140°C for 100 seconds to get a golden yellow colored finished
product. After cooling for 5 minutes the product (2.207kg) was finish dried in hot air
drier to obtain a product with a %moisture content: 3.6. %Fat: 28.0, Free Fatty Acids
mg/g: 0.68, Peroxide Value/g: Nil. Texture- 31.2 Newtons (Load-100kg, Shear,
50mm/sec), Hunter Color values as L,a,b, L: 37.5, a: 8.7, b: 18.2. Total plate
counts:Nil, and Yeast and Molds: Nil
"The product (1.950kg) is packed in Metallised Polyester/Poly unit pouches under
Nitrogen. The product was found to be organoleptically acceptable even after 45
days of storage.
Example 6
750g of white onion is trimmed for topping and tailing, peeled, washed with tap
water, cut into halves and mechanically shredded into 4mm thick shreds (500g).
Shreds are then fried batch wise (250g/batch) in a deep fat frier taking 6 litres of
sunflower refined oil at a temperature of 140°C for 4 minutes to get a golden yellow
colored finished product. The finished product had a fat content of 49.2% and
moisture content of 25%.
The main advantages:
1. The dipping of onion shreds in salt solution containing calcium and sodium
chlorides provides uniform incorporation of ions and salt respectively for better
binding of gums and to improve taste.
2. The mixing of shreds in pectin solution imparts firm body and helps reducing
fat absorption during frying. The partial drying that follows gum treatment
helps in removing water from the product there by reducing the product
volume besides frying time anc : uptake during frying.
3. Frying of the product at specific temperature results in a crisp and golden
yellow colour product in addition to removal of water.
4. Finish drying of the fried onion helps in further removal of core moisture thus
making the product still crispy and more stable.
5. The fried onion prepared by the present invention has excellent sensory
qualities in terms of color, texture, flavor and overall quality.
6. The fried onion prepared by the present invention and packed in metallized
PET/Poly laminate pouches under nitrogen has good storage stability upto 45
days at room temperature without affecting the sensory characteristics.

We claim:
1. A process for the preparation of low fat, ready to eat fried onion slices, which
comprises of:
soaking of slices onion Characterized in that in solution containing 1-2% sodium
chloride and 0.5% calcium chloride in a ratio of 1:2 at 40°C for 5-10 minutes
followed by draining, ii. drying the above obtained onions at a temperature in the range of 50-60°C in a
mechanical drier for a period of 30-60 minutes, iii. coating the dried onions with gum solution such as herein described containing
0.5-2.0% pectin, iv. drying of the gum coated slices of onion shreds in a mechanical drier at
temperature of 50-60°C for a period of 40-90 minutes, v. frying the above obtained slices in a deep fat fryer at temperature 130-150°C for
60-120 followed by cooling at a temperature 27-30°C, vi. drying the fried slices of onions in a mechanical drier for a period of 30-45
minutes at a temperature of 50-60°C and cooling at a temperature of 27-30°C to
obtain ready to eat onion slices.
2. A process as claimed in claim 1, wherein the gum solution is selected from the group consisting of sodium alginate solution, carboxy Methyl Cellulose solution and guar gum solution.
3. A process for the preparation of low fat, ready to eat fried onion slices, substantially as herein with reference to the examples described.