1. Field of Invention

A novel method for preparing Fried Garlic and Onion Oleoresin

BACKGROUND OF THE INVENTION

Garlic belongs to the Allium sativum family and belongs to the onion genus, Allium. Garlic is the major flavor used in various dishes of various regions including eastern asia, south asia, middle east, Northern Africa , Southern Europe, and parts of south and central America. Garlic is giving mostly pungent smell caused by allyl methyl sulfide. Garlic raw material contains a good percentage of volatile oil, whose active components have been well established and studied. The aroma of the garlic raw material is released on bruising or processing. When the cells are broken, the alliin present is broken down on contact with the enzyme allinase to produce the sulfur containing compound allicin. It is highly unstable and further disintegrates into even simpler volatile compounds such as diallyl disulfide and other sulfides.
Onion belongs to the Allium cepa L (Alliaceae) . Traditionally in all dishes onion is used for flavoring purpose. Carbohydrates are the chief constituents of onion on dry basis. The flavor profile of the onion has been well established. On roasting, onion gives a very appealing flavor. The above process is carried out at higher temperatures, followed by the solvent extraction and concentration. The present invention relates preparing oleoresins of garlic and onion with a fried note. The unique extraction method allows preparing fried oleoresins with an appealing note.

2. SUMMARY OF THE INVENTION
The present invention focuses on developing oleoresins of garlic and onion with fried note. Fried Flavor of Garlic and onion were obtained by crushing, frying and solvent extraction. The active components of garlic has been analyzed by GCMS. The major components which gives garlic the flavor has been found to be allyl sulfides particularly diallyl disulphides. There are other active components present in the volatile fraction of garlic and has been analyzed by GCMS which include, 6 (methyl thio) hexa 1,5, dien 3-ol and 3- vinyl 1,2 dithiacyclo hex-4-ene, di methyl trisulfide etc. When onions are fried the decomposition results in the formation of di- and trisulfi des. Dimethyl thiophenes are formed when the onion is fried.

3)DESCRIPTION OF THE INVENTION
The process aims at producing Garlic and onion oleoresin with fried note. The process is depicted below
Ingredients Used Fresh Garlic Fresh Onion Hexane Sunflower Oil

I Claim,

1) A Novel method for preparing fried Garlic Oleoresin.

2) A Novel method for preparing fried Onion Oleoresin.

3) A Product according to claim 1, Garlic Leaf oleoresin with appealing note compared to Garlic oleoresin.

4) A Product according to claim 1, Onion oleoresin with appealing note compared to Onion oleoresin.