JP2006034265A - Onion processed food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a health supplementary food, from which glucide is removed, which has high concentration of active ingredients such as quercetin and pectin and to provide a method for producing the health supplementary food. <P>SOLUTION: This method for producing onion processed food comprises a micronizing process of micronizing bulb of onion, a cold water treatment process of removing with cold water glucide contained in the onion micronized product obtained by the micronizing process and a compression process of compressing the onion micronized product from which glucide is removed in the cold water treatment process. Furthermore, the method comprises a coat removing process of removing coat from onion, and a light irradiation process of irradiating the bulb of onion with light obtained by the coat removing process. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an onion processed food using onion as a raw material, and a method for producing the same.

  Onion is generally widely used as a foodstuff, and is known to be rich in carbohydrates, proteins, lipids, minerals, vitamins, sulfur compounds, and the like and nutritionally superior. And the onion contains a large amount of medicinal ingredients such as quercetin, pectin, propionaldehyde, dipropyl disulfide, etc., and has a hypoglycemic action, a lipid lowering action, a platelet aggregation inhibiting action, a fibrinolytic action, an antiallergic action, an immune enhancing action. It is known that it has a mutagenicity-inhibiting effect, a carcinogenic substance-inhibiting effect and the like. Therefore, recently, onion processed foods such as health supplements using onions as raw materials have been developed.

  Examples of the method for producing an onion processed food using onion as a raw material include a method of directly extracting from an onion bulb, hull, thin skin and the like. As such a method (Patent Document 1), as a method capable of extracting a large amount of active ingredients of onion, after harvesting fresh bulbs of onion, it is washed with water, peeled, and crushed to a predetermined size In the method of producing the active ingredient from the onion, (b) pressing the onion or squeezing it by centrifugation, and (b) squeezing the onion juice by the method of (b) by vacuum concentration A step of concentrating to obtain an onion component, a step of concentrating by vacuum concentration to obtain an onion component, (c) a step of collecting a fraction distilled out during the vacuum concentration, and (d) the ( A method for producing an active ingredient of onion, characterized in that the fraction collected in the step (c) is added to and mixed with the onion component obtained in the step (b). Disclosure It has been.

  However, the method for directly extracting the active ingredient from the onion as described above has a problem that it is unsuitable for diabetic patients because it contains a large amount of carbohydrates, and it is not suitable for the recent health orientation. Moreover, in (patent document 1), it aims at extracting the active ingredient of an onion in large quantities, and the smell and taste peculiar to an onion are produced in the squeezed liquid obtained by pressing, and it is difficult on a preference. There was a problem that accompanied.

  Further, (Patent Document 2) includes a step of bringing an onion refined product into contact with water to extract and remove a water-soluble odor substance contained in the onion refined product, and an onion fine product from which the water-soluble odor substance has been extracted and removed. A method for producing a bromide-free onion comprising a step of steaming a chemical is disclosed.

  And (patent document 3), as a method capable of extracting a large amount of onion active ingredients, a water suspension of bulbs was formed at a weight ratio of bulbs / water of 1-2 to 1-5, The suspension is lyophilized using a pre-freezing step of lowering the suspension to −50 ° C. for 4 to 8 hours followed by a gradual heating to a temperature not exceeding 50 ° C. for 12 to 24 hours. Disclosed is a processing method characterized by comprising a continuous stage to obtain a powder having a relative moisture content of 1 to 3%.

  However, the technique described above is intended to remove odorous substances contained in small amounts in onions, and is not intended to remove saccharides contained in large amounts of about 8 to 12 wt% in onions. Therefore, the steamed onion product obtained by the production method of (Patent Document 2) has a problem that it has a sugar content of about 9%. In (Patent Document 3), since a suspension is formed and freeze-dried as it is, the obtained powder contains a large amount of carbohydrates.

  As mentioned above, there is no conventional technique for removing sugar from onions, so there are no health supplements that use onion as a raw material, and no sugar has been removed, making them unsuitable for diabetics. It was a thing. In addition, when an onion bulb is used, there is a problem that a high quercetin concentration cannot be obtained.

  Moreover, what uses the thin skin of an onion as a raw material is disclosed by (patent document 4). (Patent Document 4) discloses a method of improving the taste of the thin skin after drying by removing water to some extent after stirring and pulverizing the onion thin skin in the presence of water and drying with hot air. . According to this method, since the onion thin skin originally contains almost no sugar, an onion processed food containing no sugar can be produced.

  However, there is a problem that the thin skin of the onion is not suitable for foods because it contains agrochemicals, bacteria, and the like.

JP 2003-192604 A JP-A-7-213247 JP-A-5-344851 JP 2002-171934 A

  Accordingly, the present invention provides an onion processed food using onion as a raw material from which carbohydrates are removed and the concentration of active ingredients such as quercetin and pectin is high, and a method for producing the same, in order to solve the above-described problems. For the purpose.

In order to solve the above-mentioned problems, the onion processed food according to the present invention comprises, as claimed in claim 1, a refinement step for refining an onion bulb, and a saccharide contained in an onion refinement obtained by the refinement step. Onion processing comprising: a saccharide removal step for removing with cold water having a temperature of 0 ° C. to 10 ° C .; and a dehydration step for removing water in the onion refined product from which the saccharide has been removed in the saccharide removal step. A method for producing food,
It includes a light irradiation step of performing light irradiation on the bulb of the onion before the miniaturization step .

According to the above means, the saccharide is effectively removed by being treated with cold water. Moreover, since cold water is used, the function of an allinase enzyme can be inhibited and the production | generation of an odor component can be suppressed. And active ingredients, such as quercetin and pectin, remain in the onion without dissolving in cold water.
The onion refinement is a concept including flakes, pastes, powders, and the like. The cold water treatment process is to make the onion refined product and cold water contact with each other and treat it. The onion refined product is immersed and cooled in the cold water in the container, the onion refined product is filtered paper or the like (onion refined product). Any mesh that does not pass through may be used, and a method of processing by continuously washing with cold water may be used.

Moreover , the amount of quercetin contained in the bulb of an onion increases by irradiating light.
In addition, light irradiation here means irradiating light with various light sources, such as sunlight, a fluorescent lamp, and an LED lamp.

In addition , carbohydrates are removed and an optimum temperature is selected.

According to a second aspect of the present invention, in the method for producing an onion processed food according to the first aspect , the light source for light irradiation is sunlight.

  According to the above means, an optimal light source is selected to increase the amount of quercetin.

A third aspect of the present invention is a method for producing an onion processed food according to the first or second aspect, further comprising a drying step of drying the onion residue obtained by the dehydration step.

  According to the above means, odor components and the like contained in the onion residue are removed.

  According to the processed onion food of the present invention, since it has a high quercetin content and a low sugar mass, it can be used for health supplements, seasonings, food additives, etc., and is particularly useful for diabetics, obese patients, etc. Healthy supplements can be obtained.

  Moreover, according to the manufacturing method of the onion processed food of this invention, since the onion refined | miniaturized product is cold-water-processed and squeezed, a carbohydrate is removed and the onion processed food with a high density | concentration of active ingredients, such as quercetin, is obtained. For this reason, the obtained onion processed food can be used for health supplements, seasonings, food additives, and the like, and particularly useful supplements for diabetics, obese patients and the like.

  Moreover, since it processes using cold water, the obtained onion processed food does not contain an odor component, and becomes a form which is easy to utilize as a health supplement, a seasoning, a food additive amount, etc.

Hereinafter, the best mode for carrying out the present invention will be described in detail.
First, the processed onion food of this invention and its manufacturing method are demonstrated based on Embodiment (1).

  The method for producing an onion processed food according to the present invention includes a refinement step for refining an onion bulb, and a saccharide contained in the onion refinement by treating the refined onion obtained by the refinement step with cold water. A chilled water treatment process, a squeezing process for squeezing the onion refined product treated with cold water in the chilled water treatment process, and a drying process for drying the onion residue obtained by the squeezing process. And

  The onion used as a raw material is not particularly limited in terms of production area, type, and the like, and various onions such as a white species, a yellow species, and a red species can be used. Among various onions, yellow varieties having a large amount of sulfur-containing organic compounds are preferably used.

  The harvested onion is washed with water and peeled as a pretreatment according to a normal method. In the case of skinning, it is preferable to remove the thin skin (skin that is colored reddish brown), the tip, the root, etc., and use only bulbs. By removing the thin skin, tip, root, etc., it becomes possible to remove bitter components, agricultural chemicals, bacteria, etc. contained in the thin skin. In addition, when thin skin is used, there are problems such as poor taste due to thin bitter components and the inclusion of agricultural chemicals, bacteria, and the like, which is not preferable as a raw material for food.

  Subsequently, the onion bulb obtained by the pretreatment in the miniaturization step is refined. As a method for miniaturization, a mixer, a pulverizer, a pulverizer or the like can be used. Moreover, as the miniaturization method, either a dry method or a wet method can be used, but a wet method is preferably used.

And when using a wet method, it is preferable to refine in cold water.
In general, when onion is refined, allinase enzyme present in the cytoplasm is released, and S-alkylcysteine and sulfoxide (such as isoailine) have various odorous and tearing properties. (Propenyl, sulfenic acid, S-alkylthiosulfinate, alkyl disulfide, alkyl trisulfide, etc.). However, by performing the micronization treatment in cold water, the action of the allinase enzyme is suppressed, and generation of odorous components and tearing components can be suppressed.

  In addition, as temperature of the cold water used for a process, 0-10 degreeC is preferable and 0-5 degreeC is especially preferable. When the temperature is high, the action of the allinase enzyme cannot be suppressed. Further, when the temperature is lower than 0 ° C., icing or the like occurs, so that the miniaturization process may be difficult.

  Further, the size of the onion refined product is usually 5 mm or less, preferably 1 mm or less, more preferably 0.5 mm or less, and is preferably as fine as possible. By reducing the size of the onion, the outer surface area is increased, so that it is possible to effectively remove carbohydrates by cold water treatment.

  Subsequently, the onion refined product is squeezed with a press. As a result, moisture from which saccharides, odor components and the like are eluted is removed.

  And the onion refinement | miniaturized material after squeezing in a carbohydrate removal process is processed with cold water. The cold water treatment method can be achieved by bringing the onion refined product into contact with the cold water, soaking the onion refined product in the cold water in the container, stirring the onion refined product on the filter paper (pass through the onion refined product). For example, it may be a non-mesh) and may be treated by continuously washing with cold water.

  As temperature of the cold water used for a process, 0-10 degreeC is preferable and 0-5 degreeC is more preferable. When the temperature is high, active ingredients such as quercetin and pectin are eluted and removed. Further, when the temperature is lower than 0 ° C., icing or the like occurs, so that the miniaturization process may be difficult.

  In addition, as a method for immersing and stirring the onion refined product in the cold water in the container, for example, after immersing and stirring the onion refined product, the onion refined product and the cold water are separated, and the separated onion refined product is again used. A method of repeating the stirring operation in cold water as necessary can be mentioned. In this case, the immersion time may be a time sufficient for removing the saccharide from the onion refinement, and is preferably about 30 to 300 minutes in total, for example. Moreover, conventionally well-known solid-liquid separation methods, such as filtration separation (vacuum filtration, pressure filtration, etc.), centrifugation, sedimentation separation, can be employ | adopted for isolation | separation of an onion refinement | miniaturized material and water.

  Moreover, when processing by refine | purifying an onion refinement | purification thing on a filter paper etc. and wash | cleaning continuously by cold water, it becomes possible to perform the process and isolation | separation by cold water simultaneously. And as a contact time of cold water and an onion refinement | purification thing, what is necessary is just sufficient time to remove saccharides, for example, about 30 minutes-300 minutes are preferable.

  Carbohydrates contained in the onion are eluted and removed in cold water by treatment with cold water. In particular, since the onion is refined in the refinement process, carbohydrates are efficiently eluted.

  Moreover, since it processes using the low temperature cold water of 0-5 degreeC or 0-10 degreeC, active ingredients, such as quercetin, do not elute. In particular, since quercetin has a lower solubility in water than sugar, it remains in the onion refined product without elution. Moreover, although pectin is water-soluble, since the temperature of water is low, there is little elution of pectin and it will remain in a refined onion. Further, the onion contains insoluble dietary fibers in addition to water-soluble dietary fibers such as pectin, but these also remain in the onion refined product.

  Furthermore, since the treatment is performed using cold water having a low temperature of 0 to 5 ° C. or 0 to 10 ° C., the function of the enzyme is hindered, and generation of odor components and tear components can be suppressed. It should be noted that the odor components and tearing components produced in a small amount can be eluted and removed from the onion by cold water treatment.

  Subsequently, in the dehydration step, the residue of the onion after the removal of the saccharide is squeezed again with a press or a centrifuge. Thereby, the water | moisture content contained in the onion refinement | purification from which saccharide | sugar was removed by cold water is removed. At this time, the water contains carbohydrates, odor components, tearing components and the like eluted from the onion, and these are also removed cleanly without remaining in the onion refinement. On the other hand, quercetin remains mainly in the onion refinement. Similarly, pectin remains mainly in the onion refined product.

  In the dehydration step, the onion residue from which the moisture has been removed by the press is further screened by a back-screening machine. Thereby, the water | moisture content contained in the pressed onion residue is removed, and it removes similarly about a saccharide | sugar, an odor component, a tearing component, etc. At this time, the amount of carbohydrate contained in the onion residue is preferably 10 mg / 1 g or less.

  Subsequently, in the drying step, the onion residue is dried to obtain a dried onion. Examples of the drying method include freeze-drying, far-infrared drying, and hot air drying. If odor components, tearing components, etc. remain in the onion, they can be removed by heating by far-infrared drying, hot air drying, or the like.

  Subsequently, the onion dried product obtained by the drying step in the powdering step is preferably pulverized using a mill or the like to obtain an onion powder. At this time, the amount of carbohydrate contained in the obtained onion powder is preferably 150 mg / 1 g or less.

  The onion powder obtained by the powdering process can be used as an onion processed food as it is. It is also possible to blend processed onion powder into capsules, tablets, beverages, etc. to produce onion processed food.

  In addition, even if it mixes with polyphenol, the obtained onion processed food has the effect of reducing odor. The polyphenol here means a high concentration polyphenol that can be generally used as a food including apples, grapes, rose petals, hermanus petals, edible pine and the like.

  The processed onion food product thus obtained does not contain carbohydrates and contains an active ingredient such as quercetin at a high concentration. Quercetin has effects such as a blood glucose lowering action, an antiallergic action, an antioxidant action, an immune enhancing action, and a lipid lowering action, and the onion processed food of the present invention is very effective as various health supplements. And since it does not contain carbohydrates, it can be a useful health supplement for diabetic and obese patients.

  Moreover, since the present invention uses an onion bulb as a raw material, an onion processed food containing a large amount of dietary fiber such as pectin can be obtained. For this reason, it has effects such as an intestinal regulating action and a function of lowering cholesterol levels such as LDL (low-density lipoprotein) in blood.

Next, an embodiment (2) of the present invention will be described.
The processed onion food according to Embodiment (2) and the method for producing the same are characterized in that the onion after harvesting is irradiated with light.

  As the onion used as a raw material, various onions can be used as in the embodiment (1). The harvested onion is washed with water and peeled as a pretreatment according to a normal method. In the case of peeling, it is preferable to remove the thin skin (skin colored reddish brown), the tip, and the root, and use only bulbs. By removing the thin skin, tip, root, etc., it becomes possible to remove bitter components, agricultural chemicals, bacteria, etc. contained in the thin skin. In addition, when thin skin is used, there are problems such as poor taste due to thin bitter components and the inclusion of agricultural chemicals, bacteria, and the like, which is not preferable as a raw material for food.

  Subsequently, light is applied to the bulb after the skin has been removed. As the light source, various light sources such as sunlight, white fluorescent lamp, LED light, and black light can be used. In particular, sunlight is preferably used because it has high light intensity and is economically advantageous.

  Sunlight has a wavelength region of 280 to 2500 nm, and its illuminance shows an intensity of 100,000 Lx (lux) or more in fine weather, and an intensity of about 20,000 to 50,000 Lx even in cloudy weather.

  The onion bulbs are reddish on the surface when exposed to light, and the inside turns green. And the quercetin density | concentration contained in a bulb increases.

  About the bulb of onion irradiated with light, similarly to the manufacturing method of the onion processed food shown in the embodiment (1), the micronization step of micronizing the bulb of onion irradiated with light, and the above-mentioned micronization step It is obtained by the saccharide removal step for removing the saccharide contained in the obtained onion refined product with cold water, the pressing step for squeezing the onion refined product from which the carbohydrate has been removed in the sugar removing step, and the pressing step. The onion residue can be dried to obtain a processed onion food.

  As in the embodiment (1), the obtained onion processed food is dried in the onion residue in the drying step to obtain a dried onion, and then pulverized into an onion powder in the powdering step. At this time, the amount of carbohydrate contained in the obtained onion powder is preferably 150 mg / 1 g or less.

  Moreover, in Embodiment (2), since the onion bulb is irradiated with light, the amount of quercetin contained in the dried onion powder is as high as 200 mg / 100 g or more. In particular, as in the embodiment (1), it includes a saccharide removal step of removing the saccharide contained in the refined onion with cold water, and quercetin is selectively used in the saccharide removal step. Will stay in the chemical. For this reason, the amount of quercetin contained in the onion powder becomes a high concentration of 500 mg / 100 g or more.

  As mentioned above, the onion processed food obtained by the manufacturing method of the onion processed food of Embodiment (2) not only has the same effect as Embodiment (1), but also 200-600 mg per 100 g. And quercetin are contained in high concentrations, making them very effective health supplements.

  Next, an Example is shown and this invention is demonstrated further in detail.

Example 1
Remove the onion's epidermis, tip, and roots to make only bulbs, and wash the bulbs with water. Subsequently, 12 kg of onion bulbs are irradiated with sunlight for one week. Then, it is made into a semi-paste using a mixer. The semi-pasted onion was squeezed with a press to obtain a residue. This was exposed 3 times for 30 minutes with water at 0 ° C. and squeezed with a press. 4.13 kg of residue was obtained. This was dried with a far-infrared dryer at 50 ° C. for about 18 hours. Finally, 306 g of light ocher-flavored onion-flavored powder was obtained.

  Subsequently, the amount of carbohydrate in the obtained onion processed food was quantified. 1 g of the dried sample is extracted by shaking with 25 ml of water for 3 hours. After filtration, water was added to make up to 50 ml to prepare a sample solution. 10 μl of the sample solution was analyzed by high performance liquid chromatography (HPLC), and the amount of carbohydrate was quantified.

  Subsequently, the amount of quercetin contained in the obtained powdered onion processed food was quantified. The obtained processed onion powder (0.5 mg) was extracted with 100 ml of methanol by heating and refluxing for 3 hours, and the filtered product was diluted to 100 ml with methanol to obtain a sample solution. Further, 50 ml was separated from the sample solution, the solvent was removed under reduced pressure, the residue was dissolved in distilled water, β-glucosidase (almond, 2000 U / 30 mg) was added, and the mixture was stirred at 35 ° C. for 1 hour. Analyzed and quantified quercetin.

(Comparative example 1) It carried out like Example 1 except not having performed the carbohydrate removal process by the cold water of an onion.

(Reference Example 1)
First, remove the onion's epidermis, tip, and roots to make only bulbs, and wash the bulbs with water. Subsequently, the obtained onion was pulverized with a mixer. The obtained onion pulverized product was squeezed to obtain an onion juice.

  Subsequently, the squeezed onion juice obtained was filtered and made up to 100 ml as a sample solution. Subsequently, 10 μl of the sample solution was analyzed by HPLC to quantify the amount of carbohydrate.

  Table 1 shows the amounts of carbohydrates contained in the onions obtained by measurement in Example 1, Comparative Example 1 and Reference Example 1.

  From the said Example 1, the comparative example 1, and the reference example 1, the manufacturing method of the onion processed food of this invention is from the onion processed food obtained by the manufacturing method which does not include a carbohydrate removal process, and the squeezed onion. It can be seen that the amount of carbohydrates contained in the processed onion food is very small, 1/2 to 1/6. Therefore, it turns out that the onion processed food obtained by the manufacturing method of the onion processed food of this invention becomes a very low calorie.

(Example 2)
Next, in Example 2, only the bulb is removed except for the onion epidermis, tip, and root, and the bulb is washed with water. Subsequently, onion bulbs are irradiated with sunlight for one week. Thereafter, the onion bulb is made into a semi-paste using a mixer and then directly dried. Then, the amount of quercetin contained in the obtained powdered onion processed food was quantified by the same method as in Example 1.

  The amount of quercetin contained in the onion obtained by measurement in Example 1 and Example 2 is shown in (Table 2).

  From the above Examples 1 and 2, the method for producing a processed onion food of the present invention has an extremely large amount of quercetin of 2.1 times compared to the processed onion food obtained by drying the whole onion, and health support It is clear that it is excellent for use in foods and the like.

  Then, the effect of the light irradiation to the bulb of an onion is demonstrated using Example 1 and Comparative Examples 2 and 3. FIG. For Example 1, the amount of quercetin was measured as described above. As a method of light irradiation, onion bulbs were used for 1 week in a greenhouse using sunlight. In addition, the temperature in a greenhouse was hold | maintained at 20 degreeC using the artificial meteorometer (temperature gradient thermostat, NX system TG200AD).

(Comparative Example 2)
The same procedure as in Example 1 was performed except that sunlight was irradiated for 1 week with an onion skin.

(Comparative Example 3)
The same procedure as in Example 1 was performed except that the bulb of the onion was stored in the dark.

  Table 3 shows the quercetin content contained in the onions obtained by measurement in Example 1 and Comparative Examples 2 and 3.

  From the above Example 1 and Comparative Example 2, the onion irradiated with light contains about 8.5 times the active ingredient quercetin compared to the onion that is not irradiated with light, and is used for health supplements and the like. It is clear that it is very good.

  Moreover, the onion processed food obtained by performing light irradiation after removing the outer skin according to Example 1 and Comparative Example 3 is compared with the processed onion food obtained by performing light irradiation before removing the outer skin. Contains about 6 times more quercetin.

(Reference Example 2)
Moreover, as Reference Example 2, the time-dependent change of the amount of quercetin contained in the onion bulb by light irradiation was measured. First, remove the onion epidermis, tip, and roots to make only bulbs, and wash the bulbs with water. Subsequently, the onion bulb is irradiated with sunlight. Thereafter, the onion bulb is made into a semi-paste using a mixer and then directly dried. Then, the amount of quercetin contained in the obtained powdered onion processed food was quantified by the same method as in Example 1.

  Changes in the amount of quercetin contained in the onion obtained by measurement in Reference Example 2 are shown in FIG. In FIG. 1, the amount of quercetin on day 0 represents the amount of quercetin in the onion bulb before light irradiation.

  Subsequently, as shown in Reference Example 3 to Reference Example 5, the onion processed powder obtained by the method of manufacturing the onion processed food of the present invention is blended into food hard capsules, tablets, drinks, etc. to produce an onion processed food. And the test for examining the effect with respect to a diabetic patient was done using the obtained onion processed food.

(Reference Example 3) Onion processed food in which a mixture of processed onion powder is packed in a food hard capsule 180 mg of onion processed powder
Polyphenols 20mg

(Reference Example 4) Tablet An onion processed powder and an excipient were added, and the tablet was formed into tablets with a diameter of 0.8 cm at 600 kg / cm ² using a tableting machine.
Onion processed powder 150mg
Crystalline cellulose 69mg
Maltose 60mg
Sucrose fatty acid ester 15mg
Fine powder silicon dioxide 6mg

Reference Example 5 An extract-containing food obtained by extracting onion processed powder with alcohol, water or the like.
1 kg of onion fine powder is suspended in 10 l of water and heated at 120 ° C. in an autoclave. This is homogenized and liquefied (if there is a residue, filtered, centrifuged) and blended into juice, jelly, drink and the like.
Treatment liquid 100ml
Hamana extract 20mg
Apple polyphenol 20mg
Fructose dextrose liquid sugar, flavor, and a little water are added to make 100 ml.

  As a result of the test, it was revealed that the processed onion food of the present invention is effective in preventing diabetes and preventing progression.

It is a figure which shows a time-dependent change of the amount of quercetins contained in the bulb of an onion.

Claims (8)

  An onion processed food made from onion bulbs, wherein the amount of quercetin contained in the processed onion food is 200 mg / 100 g (dry weight) or more and the sugar mass is 150 mg / 1 g (dry weight) or less. Food. A micronization process for micronizing onion bulbs;
A saccharide removal step of removing saccharides contained in the onion refinement obtained by the above-mentioned refinement step with cold water;
A dehydration step of removing water in the onion refined product from which the saccharide has been removed in the saccharide removal step;
Of producing onion processed foods comprising   The method for producing an onion processed food according to claim 2, further comprising a light irradiation step of irradiating light on the bulb of the onion before the miniaturization step.   4. The method for producing a processed onion food according to claim 3, wherein the light source for light irradiation is sunlight.   The method for producing an onion processed food according to any one of claims 2 to 4, further comprising a drying step of drying the onion residue obtained by the dehydration step.   The method for producing onion processed food according to any one of claims 2 to 5, wherein the temperature of cold water is 0 ° C to 10 ° C. A skin removal process to remove the skin of the onion,
A light irradiation step of performing light irradiation on the bulb of the onion obtained by the thin skin removal step;
A method for producing an onion processed food, comprising:   8. The method for producing an onion processed food according to claim 7, wherein the light irradiation light source is sunlight.