KR100857737B1 - A jam added onion, chungkukjang it's makimg method using supercritical carbon dioxide extraction equipment - Google Patents

Abstract

A method of producing fermented soybean jam containing onion powder with no characteristic odor is provided to remove characteristic odor of onion powder and fermented soybean powder and to prepare jam having various active ingredients. Fermented soybean jam containing onion powder is prepared by the steps of: washing and freeze-drying onions and grinding to 200meshes; preparing fermented soybean powder using Rhynchosia volubilis; extracting onion powder and fermented soybean powder at 280bar and 40deg.C for 8hr with a supercritical fluid extraction device to remove characteristic odor; and concentrating any one of 294g apple puree with 13-brix degree, 180g sugar, 0.6g citric acid, 3g onion powder and 3g fermented soybean powder, 288g apple puree with 13-brix degree, 180g sugar, 0.6g citric acid, 6g onion powder and 6g fermented soybean powder and 282g apple puree with 13-brix degree, 180g sugar, 0.6g citric acid, 9g onion powder and 9g fermented soybean powder.

Description

Onion Cheonggukjang Jam using a Supercritical Fluid Extractor and Its Manufacturing Method {A Jam added onion, chungkukjang it's makimg method using supercritical carbon dioxide extraction equipment}

1 is a flow chart of the material preparation step and the manufacturing step of the present inventors onion cheongukjang jam

Figure 2 is a cross-sectional view of the supercritical fluid extraction device used for deodorization of onion and Cheonggukjang.

Figure 3 shows the total phenolic content of the present inventors functional onion Chunggukjang jam

Figure 4 shows the DPPH scavenging activity of the present inventors functional onion cheongukjang jam

Figure 5 shows the reducing power of the present inventors functional onion cheongukjang jam

Figure 6 shows the nitrite scavenging activity of the functional onion Chunggukjang jam of the present inventors

Figure 7 is a photograph of the present inventors functional onion cheongukjang jam

The present invention relates to onion cheonggukjang jam using a supercritical fluid extracting device and a method for manufacturing the same, which will be described in more detail, uniform size and quality to systematize the production method of jam prepared by adding onion and cheonggukjang The fine onion was screened to remove the skin, washed with water, and completely drained to prepare a freeze-dried onion in a freeze-dried powder of 200 mesh size. In addition, H company located in Changnyeong was made with Korean bean, Beaneye Soybean, which was deodorized by using supercritical fluid extracting device and onion and Cheonggukjang powder. The present invention relates to an onion and cheonggukjang jam using onions and cheonggukjang powder having reduced odors of ammonia and ammonia, and a method of producing the same.

In general, onion ( Allium cepa L.) is a perennial plant belonging to the family Liliaceae, occupying 87.3% of the nation's cultivated area in the southern part of Korea, especially Muan, Hampyeong, Gyeongnam, Changnyeong, and Gyeongbuk, Yeongcheon. It is widely used as a savory vegetable. The types are classified into white onions, yellow onions, and red onions according to the color of the stem, and are divided into sweet onions and spicy onions depending on the taste. Onion is a stamina food from folk remedies, which enhances metabolism, kills various germs, enhances digestive enzyme activity in the intestine, protects capillaries, improves blood flow, It is said to be good for the prevention of atherosclerosis and enhances the functioning of the kidneys. In addition, onions have long been used as diuretics and expectorants. In addition to the antibacterial effects, onions have anti-toxic effects such as heavy metal detoxification, cholesterol reduction and anti-arteriosclerosis effect, hypoglycemic effect, cardiovascular disease prevention effect, xanthine oxidase inhibitory activity, tyrosinase inhibitory activity, anticancer effect and angiotensin converting enzyme inhibitory activity. In addition, flavonoid-based components such as quercetin, quercitrin and rutin contained in onions, and allyl propyl disulfide and diallyl disulfide, which are sulfur-containing compounds, have been reported to exhibit antioxidant activity.

 Like this, onion is a vegetable that contains a lot of beneficial medicinal ingredients and nutrients such as vitamins and minerals. It is mainly used as spices and seasonings such as meat displeasure, processed meats, soups and sauces. On the other hand, storage is extremely poor, and most of them are flooded in the state of being used or hardly processed at the time of production, resulting in a drop in prices and waste of resources. Onion is one of the major vegetables produced at 55-600,000 tons annually in Korea, and the supply shortage or overproduction is repeated periodically, indicating a problem of supply and demand. In particular, there is a problem in that over-production causes a price drop and prevents a stable income source for farmers. In addition to the nutritional properties of raw soybeans, Cheonggukjang also contains ingredients such as dietary fiber, phospholipids, isoflavones (genistein, daidzein, etc.), phenolic acids, saponins, trypsin inhibitor, and phytic acid, which are known to be bioactive substances for human health. It is effective in preventing adult diseases such as hardening, heart disease, diabetes prevention effect, senile dementia prevention effect, anticancer effect (breast cancer, colon cancer, lung cancer, etc.) and osteoporosis suppression.

 Therefore, in order to increase the shelf life of onions and to promote the consumption of Cheonggukjang while consuming excess onions, onions and Cheonggukjang were made by using the powder obtained by removing sugar, citric acid, and supercritical fluid extractor. It was intended to develop this containing functional onion cheonggukjang jam. In addition, we attempted to establish a specific odor removal method that inhibits the consumption of onion and Chunggukjang using a supercritical fluid extraction device. In addition to these advantages, the standard of consumers' choice of fermented foods has changed with the change of the times, shifting to the importance of food functionality as well as sensory characteristics such as taste, color and aroma, and increasing women's social advancement. As a result, the demand for functional products produced industrially is increasing rapidly.

The present invention is provided to more efficiently solve the problems of the prior art as described above, and relates to the development of onion cheonggukjang jam from which the odor is removed using a supercritical fluid extraction device, more specifically using onions and cheonggukjang The jams prepared by adding soybeans contain sulfur compounds and various physiological activities, but many consumers are reluctant to consume jams made by adding onions and cheonggukjang due to the unique ammonia odor that occurs during fermentation. to be. Therefore, in order to solve this problem, by using a supercritical fluid extracting device to prepare a jam by using the onion and Chungkukjang powder to remove the sulfur compound and onion ammonia smell of onion and Cheonggukjang, grind apple to onion and Cheonggukjang powder It is a jam concentrated by adding sugar and citric acid to the made puree, and using the supercritical fluid extraction device that has the characteristics of reducing the discomfort of onion and Cheonggukjang. There is a purpose.

The present invention relates to onion cheonggukjang jam using a supercritical fluid extracting device and a method for manufacturing the same, in more detail, in order to standardize the manufacturing method of the jam prepared by adding onion and cheonggukjang uniform size and quality The fine onion was screened to remove the skin, washed with water, and completely dried to freeze-dried onion lyophilized powder to 200 mesh size particles. In addition, H company located in Changnyeong was made with Korean bean, Beaneye Soybean, which was deodorized by using supercritical fluid extracting device and onion and Cheonggukjang powder. The present invention relates to an onion and cheonggukjang jam using onions and cheonggukjang powder having reduced odors of ammonia and ammonia, and a method of producing the same. Hereinafter, the configuration of the present invention will be described in detail with reference to the specific method and embodiment shown in Figure 1, Figure 1 shows a flow chart of the material preparation step and manufacturing step of the onion cheongjangjang jam of the present invention, when described in more detail, It is divided into the material preparation stage and the production stage of onion cheonggukjang jam. First, in the material preparation stage, the onions are sorted and washed, and the onions are lyophilized and ground to pulverize the onions. The company located in H company used Cheonggukjang made with Korean soybean, which is Korean bean, and prepared onion powder and Cheonggukjang powder with reduced odor by using supercritical fluid extraction device for deodorizing onion powder and Cheonggukjang powder. The ingredients of puree, sugar and citric acid were prepared. In the manufacturing step of the onion cheonggukjang jam, the onion powder prepared in the above material preparation step and Chunggukjang powder to the apple puree, sugar and citric acid by adding and mixing, and concentrates to produce the onion cheonggukjang jam. 1 is described in detail the manufacturing process of the onion cheonggukjang jam of the present invention.

Example 1 Preparation of Onion Cheonggukjang Jam

In the present invention, in order to standardize the manufacturing method of the jam prepared by adding onions and Cheonggukjang to remove onions by screening onions of uniform size and good quality, washed with water and completely removed the water over the sieve The lyophilized onion was pulverized into 200 mesh particles, and the supercritical fluid extraction device as shown in FIG. Onion and Cheonggukjang powder was deodorized for 8 hours at a temperature of 40 ℃ and pressure 280 bar to obtain a deodorized onion and Cheonggukjang powder. 1 g (3 g), 2% (6 g) and 3% (9 g) of apple puree 300 g, 180 g sugar and citric acid It is a method of producing functional onion Chunggukjang jam concentrated by adding 0.6 g in three portions.

The present invention standardizes the method of manufacturing onion cheonggukjang jam and standardizes the method of removing odor using supercritical fluid extracting device as compared to the jam prepared by adding various subsidiary materials in order to remove odors peculiar to the existing onion and cheonggukjang. Cost reduction effect can be obtained by not adding various subsidiary materials. In addition, you can not only stick to the sweetness of apple jams and other jams, but also enjoy the delicious taste by adding Cheonggukjang.It is also possible to use it as a nutritional jam with protein in carbohydrate diet-oriented Korean diet and consumption of onion and cheonggukjang. It is a method of producing functional onion Cheonggukjang jam that minimizes the peculiar odor.

Example 2 Singular Removal Method of Onion and Cheonggukjang Powder Using Supercritical Fluid Extraction Device

In this embodiment, a supercritical fluid extraction device was used to remove the singular odor of onion and cheonggukjang powder. A cross-sectional view of the supercritical fluid extraction apparatus (ISA-SCCOEX-0100-0700-080-RE, ILSHIN AUTOCLAVE Co., Ltd, Korea) used in this experiment is shown in FIG. 2, and FIG. It shows a cross-sectional view of the supercritical fluid extraction device used, and in more detail, the extraction device is composed of an extraction tank, separation tank, pressure pump, carbon dioxide storage tank, extraction tank, separation tank, pressure pump, carbon dioxide storage The tank used what was produced and assembled by Ilshin Autoclave Co., Ltd. was used. First, the cap of the extractor was opened, and 300 and 500 g of crushed onion and Cheonggukjang powder were injected. Onion and Cheonggukjang powders were deodorized using a supercritical fluid extractor for 8 hours at a temperature of 40 ° C. and a pressure of 280 bar to obtain onions and Cheonggukjang powders with specific odors.

Example 3 Functional Jam Production Method Using Onion and Cheonggukjang Powder

  In this embodiment, functional onion Cheonggukjang jam was prepared using onion and cheonggukjang powder deodorized using a supercritical fluid extraction device, and the mixing ratio of the materials is shown in Table 1. That is, after removing the peel and the nucleus of the apple and soaked in 2% vitamin C solution for 10 minutes to prevent browning, and then finely grind the particles using a blender to prepare an apple puree. Compared with finely ground apple puree, 1% (3 g = A), 2% (6 g = B), and 3% (9 g = C) of onion and Cheonggukjang powder were removed by supercritical fluid treatment. 180 g of sugar and 0.6 g of citric acid were added to the mixture, followed by concentrating to complete a functional onion cheonggukjang jam having a content of 60-65 ° Brix, pectin 1-1.5% and acidity 0.3-0.5%. .

 That is, the jam can be prepared by the mixing ratio of each material for producing onion Chungkukjang jam in Table 1, which will be described in detail.

1) 3 g of onion powder (1) and 3 g of Cheonggukjang powder (2) with 294 g of apple puree with a sugar content of 13 ° Brix, 180 g of sugar and 0.6 g of citric acid were removed by the supercritical fluid treatment. Composition ratio (A) and

2) 6 g of onion powder (1) and 6 g of Cheonggukjang powder (2) with 288 g of apple puree with a sugar content of 13 ° Brix, 180 g of sugar, and 0.6 g of citric acid removed from the above-mentioned supercritical fluid treatment Composition ratio (B) and

3) 9 g of onion powder (1) and 9 g of Cheonggukjang powder (2), which have been subjected to the supercritical fluid treatment of 282 g of apple puree with a sugar content of 13 ° Brix, 180 g of sugar, and 0.6 g of citric acid. In the composition ratio (C), each of them is selected, mixed, and concentrated to prepare onion cheonggukjang jam.

Experimental Example 1. Measurement of pH, sugar content and acidity of functional onion Cheonggukjang jam

The pH of the functional onion cheonggukjang jam according to the present invention was measured using a pH meter (pH meter: ORION, USA), and the sugar content was measured using an Abbe refractometer (NOW CO., LTD Japan). After adding mL, 0.1N-NaOH was added and titrated until pH 8.3, and the acidity was calculated by converting the amount of 0.1N NaOH consumed into malic acid.

 The pH of functional onion Cheonggukjang jam ranged from 3.45 to 5.08, indicating that pH increased gradually as the ratio of onion and cheonggukjang increased. The sugar content was 64.20∼64.30 ° Brix, which had no significant effect on the addition ratio of onion and cheonggukjang, and the acidity was in the range of 0.40 ~ 0.43%.

Experimental Example 2. Measurement of Color of Functional Onion Cheonggukjang Jam

 The chromaticity measurement of the functional onion cheonggukjang jam according to the present invention was measured using a color difference meter (CR-300, Minolta, Japan), and the chromaticity was represented by L (lightenss), a (redness) and b (yellowness) values. .

 As a result of measuring the chromaticity of functional onion Cheonggukjang jam, the L value of brightness was 29.23 in control as the amount of onion and Cheonggukjang powder increased, while 28.84, 28.75 and 26.15 gradually increased as the ratio of onion and Cheonggukjang increased. The a value of red rust increased to 0.97, 2.26, and 2.95 as the amount of onion and Chunggukjang powder increased compared to the control, -1.76, and the value of b of yellowish green also increased. Seemed.

Experimental Example 3. Measurement of Inorganic Components in Functional Onion Cheonggukjang Jam

The measurement of the inorganic content of the functional onion cheonggukjang jam according to the present invention was performed by adding 25 mL of a decomposition solution (HClO ₄ : H ₂ SO ₄ : H ₂ O ₂ = 9: 2: 5) to 0.1 g of each sample, and colorless and transparent on a hot plate. After digestion until changed to 100 mL, filtered by Whatman No. 2 and analyzed by ICP (Perkin Elmer Optima 4300DV, USA). RF power was 1,300 W and analysis pump flow rate was 1.5 mL / min. Gas flows were analyzed by plasma: 15, auxiliary: 0.2, nebulizer: 0.8 L / mindm.

 As a result of analyzing the inorganic components of functional onion Chungkukjang jam using ICP, the major inorganic components of functional onion Cheonggukjang jam were Na, K, and Ca. The content of K and Ca tended to increase, and the total inorganic content of the control was 180.60 ± 10.75 mg%, while the sample containing 2% of onion and Cheonggukjang powder was 213.96 ± 20.59 mg% and 4% of the sample. The sample added with 280.75 ± 11.41 mg% and 6% tended to increase with the addition of onion and Chungkookjang powder to 333.75 ± 19.41 mg%.

Experimental Example 4. Measurement of Amino Acid Content in Functional Onion Cheonggukjang Jam

 The amino acid content of the functional onion cheonggukjang jam according to the present invention was measured by adding a 6 N-HCl solution, vacuum sealing, hydrolyzing in a heating block (110 ± 1 ℃) for 24 hours, and filtering the filtrate with a glass filter. HCl was removed using a rotary vacuum concentrator (EYLYA, NN series, Japan), washed three times with distilled water, concentrated under reduced pressure, dissolved in 2 mL of sodium citrate buffer (pH 2.2), and filtered through a 0.22 μm syringe filter. Analysis was performed using an automatic analyzer (Pharmacia Biotech, Biochrom 20, Sweden). The column used for analysis was ultrapac 11 cation exchange resin (11 μm ± 2 μm), and the flow rate and buffer were 25 mL / hr and pH 3.20 ~ 10.0, respectively. 46 ℃ and 88 ℃ was analyzed, the analysis time was 44 minutes.

 The amino acid content of functional onion Cheonggukjang jam prepared by varying the ratio of onion and cheonggukjang powder was analyzed using an automatic amino acid analyzer. In the control, glutamic acid (153.42 mg%) and lysine (67.56 mg) were used. %) And leucine (63.18 mg%), and the major amino acids are glutamic acid, aspartic acid and proline in jams prepared by adding onion and cheonggukjang powder. Appeared. In addition, as the amount of onion and cheonggukjang powder increased, the total amino acid content tended to increase in the same way as the inorganic components.In the control, the total amino acid content was 790.58 mg / 100 g, whereas the onion and cheonggukjang powder were added 2%. 5,250.29 mg / 100 g in the sample, 5,837.62 mg / 100 g in the sample added 4% and 7,108.62 mg / 100 g in the sample added 6% increased as the amount of onion and Chunggukjang powder increased.

Experimental Example 5. Determination of Isoflavone Contents of Functional Onion Cheonggukjang Jam

 The isoflavone content of the functional onion cheonggukjang jam according to the present invention was added to 10 g of 80% methanol in 2.0 g of a sample, which was added to a 20 mL centrifuge tube and stirred in a 60 ° C. constant temperature water bath for 2 hours. After centrifugation, the centrifuge tube was centrifuged at 12,000 rpm for 30 minutes at a constant volume of 20 mL, filtered using 0.45 μm PVDF membrane filter, and then analyzed by HPLC (Hewlett Packard model 1100 series, USA). . ODS (250 × 4.6 mm, 5 μm) was used for the column, and 0.1% acetic acid in water (A solvent) and 0.1% acetic acid in methanol (B solvent) were used for the column. The solvent B was continuously increased at 20% to 80% for 10 minutes while maintaining the solvent B at 80% for 10 minutes. The flow rate was 1 mL / min, the detector was a diode array detector, and the wavelength was analyzed at 254 nm.

 As a result of analyzing the isoflavone content in functional onion Cheonggukjang jam using HPLC, a total of 4 types of isoflavones were isolated and identified in three kinds of jams except control prepared by adding only apples. The highest contents were 2.92, 5.20 and 8.63 mg / 100 g, and the isoflavone content also increased with the addition of onion and Chungkookjang powder.

Experimental Example 6. Sensory Evaluation of Functional Onion Cheonggukjang Jam

 The sensory test of functional onion Cheonggukjang jam consisted of 10 trained inspectors who measured the color, flavor, taste, texture and overall acceptability of the jam on a 9-point scale. The data obtained by sensory test were analyzed by ANOVA using the SAS version 8.0 for Windows, and the significance was tested by Duncan's multiple range test.

 The sensory test using functional onion Chunggukjang jam prepared with different amounts of onion and cheonggukjang powder showed the highest acceptability of 6.70 in the control prepared by adding apple only in color, and the fragrance was supercritical fluid extraction device. The highest acceptability was found in A and B samples, which removed all the odors of onion and cheonggukjang with 6.60 and 6.56, but there was no significant difference. The taste of onion and chungkukjang powder was higher than that of control in 2% and 4%, but the smell and taste of chungkukjang were not significantly affected in 6%. There was no significant difference in organization. In addition, the overall acceptability was high at 2% and 4% addition.

Experimental Example 7. Measurement of total phenolic content of functional onion Chunggukjang jam

To 0.1 mL of methanol extract, add 3 mL of distilled water, 0.016 M potassium ferricyanide (K ₃ Fe (CN) ₆ ), 1 mL of 0.01 M iron trichloride (FeCl ₃ /0.1N HCl) solution, mix, and leave for 15 minutes. , 5 mL of stabilizer (H ₂ O: 1% gum arabic: 85% phosphoric acid = 3: 1: 1, v / v / v) was added and the absorbance was measured at 700 nm. The content was converted to a curve. Figure 3 shows the results of measuring the total phenolic content of the functional onion Chunggukjang jam, the control and the onion and the Cheonggukjang powder did not add the content of 0.25 mg / g while the addition of the onion and the Chungkukjang powder as the total amount increased The phenol content was also increased so that onion and Cheonggukjang powder showed the highest phenol content of 0.28 mg / g in C sample added 6% of apple puree.

Experimental Example 8. Measurement of DPPH Radical Scavenging Activity of Functional Onion Cheonggukjang Jam

In 1 mL of methanol extracts of different concentrations, mix 4 mL of DPPH (1,1-di-phenyl-2-picryl-hydrazyl) solution to 1.5 × 10 ^-4 M as ethanol evenly with vortex, and then at room temperature After being left to stand, the optical density (OD) was measured at 517 nm. In general, there are many methods for measuring the antioxidant activity of a specific substance. Among them, the DPPH radical scavenging activity method is relatively simple and can be measured in large quantities. This substance is a relatively stable compound among radicals and is colored purple in ethanol solution. Figure 4 shows the results of measuring DPPH radical scavenging activity of onion Chunggukjang jam, DPPH radical scavenging activity also increased as the concentration of jam methanol extract was increased, especially onion and Chungkukjang powder 6 compared to apple puree The highest DPPH radical scavenging activity was obtained at 95.23% at the concentration of 100 mg / mL of the C sample added.

Experimental Example 9. Measurement of reducing power of functional onion Cheonggukjang jam

Sodium phosphate buffer (2.5 mL, 200 mM, pH 6.6) and 1% potassium ferricyanide (2.5 mL) were mixed in 2.5 mL of methanol extract of various concentrations, and the mixture was incubated at 50 ° C. for 20 minutes, followed by trichloroacetic acid (2.5 mL). , 10%, w / v) was added and centrifuged at 650 × g for 10 minutes. Deionized water (5 mL) and 1 mL of 1% ferric chloride were added to the centrifuged supernatant (5 mL), and the absorbance was measured at 700 nm using UV-spectrophotomete r (Shimadzu UV-1601, Japan). Figure 5 shows the result of measuring the reducing power to reduce the Fe ³⁺ ions of the onion Chunggukjang jam to Fe ²⁺ ions, the reducing power also showed a tendency to increase as the concentration of jam methanol extract, concentration 100 mg / Reducing power of the control, a jam prepared by adding only apples in mL, showed a reducing power of 2.96, while onions and cheonggukjang were 3.61, 3.91, and 3.99 for A, B, and C samples with 2, 4, and 6% added onion and cheonggukjang powder, respectively. As the amount of powder added increased, reducing power also tended to increase.

Experimental Example 10 Measurement of Nitrite Scavenging Activity of Functional Onion Cheonggukjang Jam

In the nitrite scavenging activity measurement, samples were added to 1 mL of 1 mM NaNO ₂ solution by concentration, and the final volume of the reaction solution was adjusted to 1.2 mL using 0.1 N HCl solution. After reacting this solution at 37 ° C for 1 hour, 1 mL of each reaction solution was mixed, and 5 mL of 2% acetic acid solution and 1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid were mixed at a ratio of 1: 1. 0.4 mL was added, mixed well, and the mixture was left to stand at room temperature for 15 minutes, and then absorbance was measured at 520 nm using a UV-spectrophotometer to calculate the amount of remaining nitrite. At this time, the control group was tested in the same manner by adding 0.4 mL of distilled water instead of Griess reagent, and the nitrite scavenging activity was expressed as a percentage of nitrite (%) when the sample was added or not.

  Nitrite, which is widely used for processing and storage of foods, especially as aquatic products or meat products, as a toxin production inhibitor, a color developing agent, and anti-scattering agent, itself is toxic, and when ingested at a certain concentration, hemoglobin in the blood is oxidized to produce methemoglobin. It is known to form and cause various poisonings such as methemoglobinosis, and it has been reported to produce nitrosamine, a carcinogenic substance, by reacting amines such as secondary and tertiary amines present in protein foods, pharmaceuticals and residual pesticides with nitrites. . Figure 6 shows the results of measuring the nitrite scavenging activity using four methanol extracts of onion Chunggukjang jam, the nitrite scavenging activity showed a tendency to increase as the concentration of the extract is increased, but there is no significant difference between the samples Did. Figure 7 shows a picture of the functional onion cheonggukjang jam of the present invention, according to the supercritical fluid treatment compared to the liver apple puree according to the ratio of the onion and the Cheonggukjang powder removed by the supercritical fluid treatment compared to the finely pulverized apple puree Deodorized onion and Chunggukjang powder were represented by 2% (6g) group A, 4% (12g) group B, and 6% (18g) group C, respectively. Final onion Cheonggukjang jam is put into a container and put into a packaged product. Therefore, the onion cheonggukjang jam prepared by the method of the present invention is considered to be useful as a product of functional jams with the quality and variety of quality required by consumers. As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention.

As described through the above embodiment, the onion cheonggukjang jam prepared by the present invention is flooded in the raw state in the summer, so that the situation is caused by falling prices and resource waste as well as cultivate onions and promote the consumption of surplus onions It has the advantage of contributing to the income increase of the farmhouse, and the apple used as the main ingredient of the jam according to the present invention contains ingredients such as chlorogenic acid, catechin and epicatechin which have excellent effects on anticancer and antioxidant activity. When you eat Cheonggukjang jam, the intake of the polyphenol-based components at low cost has the advantage that can be obtained. Also, by adding onions and cheonggukjang, dietary fiber, phospholipids, isoflavones (genistein, daidzein, etc.), including the flavonoid-based ingredients such as quercetin, quercitrin and rutin, and aryl propyl disulfide and diaryl disulfide, which are sulfur-containing compounds, Bioactive ingredients and functionalities such as phenolic acids, saponins, trypsin inhibitors, and phytic acid were added. In addition, the jam prepared by using the onion and the cheonggukjang used a lot of subsidiary materials in order to suppress the occurrence of special odor caused by the sulfur-containing compounds and ammonia of the onion, and also the difference in taste and manufacturing method due to the unevenness of sugar, pectin and acidity. While it was not widely used due to the difference of jams using onions and Cheonggukjang powders with the unusual odor removed by using the supercritical fluid extracting device used in the present invention, apples, onions and cheonggukjang were properly controlled by controlling sweetness, sourness and sweet taste. This has the advantage that you can take all the high-quality nutrients, such as proteins that are not found in conventional jams.

Claims (3)

In the production method of onion cheonggukjang jam,  Onion powder manufacturing process of collecting and washing the raw material onion, and powdering the lyophilized onion into particles of 200 mesh size in the freeze dryer (1) and. Cheonggukjang powder (2) prepared by using Korean soybeans, In order to remove the specific odor of the prepared onion powder (1) and Cheonggukjang powder (2), the onion powder was deodorized for 8 hours at a pressure of 280 bar, a temperature of 40 ℃ using a supercritical fluid extraction device ( 1) and Cheonggukjang Powder (2). 1) 294 g of apple puree with a sugar content of 13 ° Brix, 180 g of sugar, and 0.6 g of citric acid, the composition ratio of 3 g of onion powder (1) and 3 g of cheonggukjang powder (2)  2) The composition ratio of 6 g of onion powder (1) and 6 g of Cheonggukjang powder (2) in 288 g of apple puree with a sugar content of 13 ° Brix, 180 g of sugar and 0.6 g of citric acid  3) From 282 g of apple puree with a sugar content of 13 ° Brix, 180 g of sugar, and 0.6 g of citric acid, from 9 g of onion powder (1) and 9 g of cheonggukjang powder (2). Method for producing onion cheonggukjang jam using a supercritical fluid extracting device characterized in that by selecting any one of the proportions, mixing and concentrating to produce onion cheonggukjang jam  The method of claim 1, wherein the sugar content of onion cheonggukjang jam is prepared from 64.20 to 64.50 ° Brix, and the acidity is from 0.40 to 0.43%.  Onion cheonggukjang jam using a supercritical fluid extraction device, characterized in that the onion chunggukjang jam is prepared by the method of producing onion or cheonggukjang jam of claim 1.

Images