KR101275706B1 - Method for making onion juice - Google Patents

Abstract

The present invention relates to a high functional onion juice production method. More specifically, the present invention (A) step of washing the onion and garlic, after removing the water of the onion and garlic washed by the step (A), and then cutting and crushing the onion and garlic is removed In step (B), the onion and garlic crushed by the step (B) is put into a aging container, and then a predetermined amount of sugar is added, and the mixed crushed onion, garlic, and sugar to be mixed well ( Step C), when it is determined that the completion of the aging step by the step (D) and the step (D) of 20 to 30 days at room temperature to close the container cover that is covered by fitting to the top of the aging vessel body, aged (E) step of extracting the onion juice by filtering the residue from the aging. According to the present invention as described above, the present invention in the production of onion juice, through the ripening step of about one month at room temperature without heating the onion to finally prepare the onion juice by minimizing the destruction of the active ingredient of onion, Eliminates the pungent taste and flavor of onions to relieve the rejection, has the advantage of providing a high functional onion juice by increasing the stability of the food.

Description

Method for making high functional onion juice {Method for making onion juice}

The present invention relates to a method for producing onion juice, and more particularly, in preparing onion juice, aged for about one month at room temperature without heating the onion, while adding the optimum sugar content (sugars 5 to 8%) during ripening By producing onion juice to minimize the destruction of the active ingredient of the onion, eliminate the pungent taste and aroma of the onion to resolve the rejection, improve the stability of food, and relates to a high functional onion juice manufacturing method rich in taste and nutrition.

The present invention relates to a high functional onion juice production method.

Onium (Allium cepa) is a biennial herb of the monocotyledonous lily. Onion's food composition is somewhat different depending on various environmental factors such as varieties, harvest season, soil, climate, etc., but it usually contains 90% water, 8% sugar and 1.0% protein.

Onion is a vegetable with a lot of protein, and contains glucose, sugar, fructose, maltose, etc. It has a unique sweetness and is rich in minerals such as potassium, calcium, iron, phosphorus and sodium, dietary fiber and folic acid. It contains 20mg, low sodium content and no fat.

Onions contain a large amount of quercetin, a yellow flavonoid, which is a bitter ingredient found in green tea, spinach, broccoli, and parsley. Not only prevents the oxidation of unsaturated fatty acids that make up the body, but also eliminates the active oxygen generated in the body has a great effect on preventing cancer and aging, hypertension, hyperlipidemia, diabetes, diet, detoxification, cold, osteoporosis, constipation, insomnia, It is effective in increasing memory, dementia, neuralgia, depression, hair loss, skin care, eye disease, anti-inflammatory, anti-allergy, food poisoning, gastritis, kidney, prostate, eczema, athlete's foot, heavy metals and yellow dust.

These onions have long been used in many foods as healthy vegetables. Onions are mainly edible, and the peculiar smell of scales is due to compounds such as propyl disulfide and allyl sulfide. It promotes the secretion of digestive juices physiologically and has an effect such as excitement, sweating and diuresis.

In addition, the scales contain minerals such as calcium and phosphate together with various vitamins to remove harmful substances in the blood. Scales are often used in salads, soups, and meat dishes, and are used as spices in various dishes. The leaves contain vitamin I 5,000 IU, vitamin C 45 mg, calcium 80 mg, magnesium 24 mg and potassium 220 mg in 100 g.

On the other hand, onion is a seasoning plant with a long history of cultivation. In Korea, a large area is cultivated every year and is one of the essential vegetables in the diet, along with garlic, green onions, and peppers.

Onion is a cold-tolerant plant and can be grown under various climatic conditions. It is grown almost all over the world, and it has been eaten with spices for a long time, but it has not been widely used because of its pungent smell and pungent taste.

Recently, due to the peculiar smell of onion, it is widely distributed as a spice plant, and the antibacterial activity of organic sulfur compounds, which are the main components of onion, lowering blood pressure, promoting blood circulation, lowering cholesterol, preventing and treating diabetes, and anticancer effects are known. The research on the effects and pharmacology is getting active, and the interest is getting higher.

In order to increase the consumption of onions, new food development plans should be devised.

Republic of Korea Patent No. 10-0775630 relates to a method for producing onion juice, which is an invention related to a method for producing onion juice The contents of the onion into the juice extractor put the juice extractor lid 130 ~ 30 ℃ in the state The first step of fermenting onions by heating for 160 minutes, the second step of heating 50 to 65 minutes at 90 ℃ without closing the lid of the juice extractor, locking the lid of the juice extractor and heating continuously to increase the internal temperature of the juice extractor When the temperature reaches 120 ° C., the heating is stopped and the third step of steaming for 6 to 7 hours and the onions are taken out of the juice extractor, reheated for 10 to 15 minutes, and then the onions are removed to prepare onion juice. have. In addition to the conventional onion juice is to prepare the onion juice through a process of heating the onion.

However, this process has the trouble of going through the step of heating the onion, there is a problem that can not absorb the active ingredient of the onion as it is destroyed the active ingredient of the onion when heated.

In addition, there is a problem that the feeling of onion is doubled during the heating process to cause a refusal to drink.

The present invention has been invented to solve the above problems, the present invention in the production of onion juice, through the ripening step of about one month at room temperature without heating the onion to finally prepare the onion juice by destroying the active ingredient of onion Minimize, eliminate the pungent taste and aroma of onions to relieve the objection, and to improve the stability of food to provide a high-functional onion juice manufacturing method.

In addition, the present invention improves palatability by adding the optimal sugar content (sugars 5 to 8%) when ripening onions at room temperature for about a month, the object to provide a high-functional onion juice manufacturing method rich in taste and nutrition It is done.

In order to achieve the above object, a high-functional onion juice preparation method according to the present invention includes: washing onion and garlic (A); (B) cutting and crushing the onion and garlic from which the water is removed after removing the onions and garlics washed by step (A); After the onion and garlic crushed by the step (B) in a transparent aging container, and after the input of a predetermined amount of sugar, the crushed onion, garlic, sugar mixing and mixing to mix well; (D) closing the container cover to be fitted to the top of the aging container body and aged at room temperature for 20 to 30 days; And (D) if it is determined that the aging step by the step is completed, by filtering the debris from the aged aging to extract onion juice; (E) step.

In addition, the present invention (F) step of packaging the onion juice filtered by the step (E) in a predetermined unit; And (G) cooling the onion juice packaged by the step (F).

On the other hand, in the step (A), onion is 85 to 90% by weight, garlic is 5 to 10% by weight.

And in the step (C) the sugar is added 5 to 8% by weight, the sugar is preferably any one of sugar, honey, syrup, fructose, citric acid, fruit juice and mixtures thereof.

On the other hand, in the step (D), when the mixture of onion, garlic, sugar is filled in the aging container body, sealed with a window paper and close the container cover, the aging container is preferably provided in a space with crests or ocher.

And in the step (E), while the mixture of onion, garlic, and sugar is aged by the step (D), it is preferable to determine that the aging is completed when the aging in the transparent aging vessel becomes red.

According to the present invention, the present invention in the production of onion juice, through the ripening step of about one month at room temperature without heating the onion to finally prepare the onion juice by minimizing the destruction of the active ingredient of onion, and the pungent taste of onion Eliminates the fragrance to relieve the rejection, has the advantage of providing a high functional onion juice to increase the stability of the food.

In addition, the present invention improves palatability by adding the optimal sugar content (sugars 5 to 8%) when the onion is aged for about a month at room temperature, has the advantage of providing a high-functional onion juice rich in taste and nutrition have.

1 is a flow chart showing a high functional onion juice manufacturing method according to a preferred embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of a high-functional onion juice manufacturing method according to the present invention as described above will be described in detail.

1 is a flow chart illustrating a method of producing a high functional onion juice according to a preferred embodiment of the present invention.

Referring to Figure 1, first, the manufacturer washes the onions and garlic (step S100). At this time, onion is 85 to 90% by weight, garlic is 5 to 10% by weight.

Thereafter, after the onion and garlic washed by step S100 are removed, the onion and garlic from which the water is removed are cut and crushed (step S110). At this time, the onion is preferably crushed to the size of 20 to 30 mesh. This is because ripening is best when the particle size of the crushed onion is 20 to 30 mesh.

Then, put the onion and garlic crushed by step S110 in a transparent ripening container, and then put a predetermined amount of sugar, and then mixed and stirred to mix the crushed onion, garlic, sugar well (step S120).

At this time, the sugar is added 5 to 8% by weight, the sugar is any one of sugar, honey, syrup, fructose, citric acid, fruit juice and mixtures thereof.

As described above, when 5 to 8% by weight of sugar is added, the sugar content is low compared to the general immediate method, and the taste of onion juice is not too sweet, thereby improving palatability.

On the other hand, the reason for putting a mixture of onion, garlic, sugar in a transparent aging container is to check the degree of ripening of the onion juice. The mixture according to the present invention changes its color from white to brown to red each time the aging period elapses. When the mixture becomes red, it is determined that aging is completed. On the other hand, the aging container is preferably provided in a space that blocks the sun with crests or ocher.

Then, when the mixture of onion, garlic, and sugar in the ripening container body is about 85% of the ripening container body, boiled for 20 minutes, rinsed in cold water, sealed with dried window paper, and then covered with the top of the ripening container body. Close the container cover and mature at room temperature for 20 to 30 days (step S130).

If the aging time has elapsed and it is determined that aging is completed (after 20 days, the transparent aging vessel body is examined from thereafter, and when the mixture turns red, it is determined that aging is completed). Filter out the residue using a sieve to extract onion juice (step S140).

Then, the onion juice filtered by step S140 is packed in a predetermined unit (step S150), the onion juice packed by step S150 is cooled and circulated (step S160).

On the other hand, it is apparent that onion juice with improved function can be prepared by selecting and mixing additives having various effects (eg, 칡, mulberry leaves, pine needles, green onions, herbal medicines, etc.) with a mixture of onion, garlic, and sugar according to preference. .

Sensory test

In order to evaluate the taste, aroma and visual preference of onion juice according to the present invention, 100 members of the public were allowed to give a score in comparison with the control group, and the results obtained were averaged, that is, the sensory test results. Table 1 summarized.

Conventional onion juice all adopts the heating method, the control was adopted as onion juice prepared through the heating step.

The score was divided into 5 levels, with 1 point being very bad, 2 point being bad, 3 point being normal, 4 point being excellent and 5 point being very good.

All.

Sensory test results Onion juice according to the present invention Onion Juice from Control Incense preference 4.25 2.12 Taste 4.45 1.3 Visual preference 4.05 1.9 Discomfort for debris 0.9 2.5

Through the above results, it can be seen that the preference is much higher than the conventionally prepared onion juice in terms of taste and visual preference and texture in accordance with the present invention.

In addition, it was verified that the onion juice according to the present invention has a preference in terms of flavor compared to conventional onion juice.

As a result of sensory test, people who consumed the onion juice according to the present invention, "The taste is good because it is not too sweet compared to other onion juice.", "The smell of onion is not great, and it does not feel better than before." Many.

According to the present invention as described above, the present invention is matured at room temperature without heating the onion, so that compared to the onion juice undergoing the conventional heating method to improve the taste, and also does not follow the conventional method immediately, optimal The addition amount of sugar which can be tasted was found out and taste palatability was improved.

The present invention has been shown and described with respect to specific preferred embodiments thereof. However, the present invention is not limited to the above-described embodiments, and various changes and modifications may be made without departing from the technical spirit of the present invention by those skilled in the art. Accordingly, the scope of the present invention should be construed as being determined not by the specific embodiments but by the appended claims.

Claims (6)

(A) washing the onion and garlic;
(B) cutting and crushing the onion and garlic from which the water is removed after removing the onions and garlics washed by step (A);
After the onion and garlic crushed by the step (B) in a transparent aging container, and after the input of a predetermined amount of sugar, the crushed onion, garlic, sugar mixing and mixing to mix well;
(D) closing the container cover to be fitted to the top of the aging container body and aged at room temperature for 20 to 30 days; And
If it is determined that the aging step according to the step (D) is completed, to extract the onion juice by filtering the debris from the aging (E) step; high functional onion juice manufacturing method comprising a.
The method of claim 1,
(F) packing the onion juice filtered by the step (E) in a predetermined unit; And
Cooling the onion juice packaged by the step (F) (G) step; High functional onion juice manufacturing method further comprising.
The method of claim 2, wherein in step (A),
Onion is 85 ~ 90% by weight, garlic is a high functional onion juice manufacturing method, characterized in that 5 to 10% by weight.
The method of claim 3,
In the step (C) the sugar is added 5 to 8% by weight,
The sugar is a method of producing high functional onion juice, characterized in that any one of sugar, honey, syrup, fructose, citric acid, fruit juice and mixtures thereof.
The method of claim 4, wherein in step (D),
When the mixture of onion, garlic, and sugar is filled in the aging container body, and sealed with a window paper, characterized in that for closing the container cover,
The ripening container is a high functional onion juice manufacturing method characterized in that it is provided in the crested or loess space.
The method of claim 5, wherein in step (E),
When the mixture of onion, garlic, and sugar is matured by the step (D), when the matured product becomes a red color, it is determined that ripening is completed.

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