KR101762064B1

KR101762064B1 - Manufacturing method of Red-Onion

Info

Publication number: KR101762064B1
Application number: KR1020160012106A
Authority: KR
Inventors: 이주백; 오세창
Original assignee: 대구보건대학교산학협력단
Priority date: 2016-02-01
Filing date: 2016-02-01
Publication date: 2017-07-26

Abstract

The present invention is characterized in that the onion is immersed in a mixed solution obtained by mixing an organic acid and an extract of anchovy, and then aging is carried out by selecting one of drying means such as hot air drying, freeze drying and vacuum drying to improve the functionality of the onion, (S10) of preparing an onion preparation (S10) in which the outer surface of the raw onion is removed and then sliced down to a predetermined size; and a step of mixing the mixture of the extract of the orchard, citric acid, malic acid and distilled water, (S20) in which the onion is immersed for 5 to 48 hours at 5 to 30 ° C .; and the immersed onion is removed to remove water, and the mixture is heated at a temperature of 10 to 45 ° C in an environment having a relative humidity of 30 to 70% The onion ripening step (S30) aging for 24 to 48 hours; and the aged onion is dried in an environment of 30 to 60% at a temperature of 50 to 65.degree. C. for 24 to 48 hours so that the moisture of the onion is 5 to 10% And an onion-drying step (S40) The.

Description

{Manufacturing method of Red-Onion}

More particularly, the present invention relates to a method for preparing red onion, and more particularly, to a method for producing a red onion by selectively immersing an onion in a mixed solution of an organic acid and a crude extract, Thereby improving the functionality of the onion and suppressing the intrinsic odor and spicy taste of the onion.

In recent years, people who prefer health-conscious foods are increasing their taste and aroma as well as their health-conscious consumers. Especially, to increase the satisfaction of consumers, new combinations of genes or cultivated new methods are developed . Especially, from the experimental results, the garlic and black onions, which are proved to be 2 ~ 3 times higher than the conventional garlic and onion, are already popular in the market, but garlic and onion itself have a spicy flavor Or spicy, it is a product that is still avoided for younger customers and customers who have difficult taste.

Despite the above problems, most studies on the efficacy of garlic and onion are the most common.

For example, Korean Patent Laid-Open Publication No. 10-2012-0063531 discloses a method for producing black garlic. The method for producing black garlic comprises the steps of drying the whole garlic by hot air, removing the endothelium by a high-pressure air jet method, firstly aging at low temperature, And the herbal medicine extract is sprayed onto the garlic which has undergone the secondary fermentation and aging. The herbal medicine extract is a mixed solution of all the extracts of Angelica keiskei, Hwanggi, Sukjihwang, Licorice, Jujube, Veterinary Medicine, Astragalus, and Ogapi. The herbal extract is surrounded on the surface of garlic to hide the intrinsic odor of garlic.

However, since the garlic scent leaking to the outside by coating the extract of herbal medicine on the garlic surface is simply hidden, the sparkle and hot taste that occurs when the garlic is ingested can not be suppressed.

For example, Korean Patent Laid-Open No. 10-2012-0088262 entitled " Red onion concentrate composition and manufacturing method "is disclosed.

The red onion concentrate composition and the preparation method are obtained by concentrating the green onion tea extract, urogu extract and citron juice in the red onion extract, and concentrating in vacuo to improve the efficacy of the product, maintain the specific flavor of the onion, Of the present invention.

However, in the above-mentioned red onion concentrate composition and manufacturing method, the strong aroma and high sugar content of each ingredient such as uroguan extract and citron juice hides the spicy flavor and hot taste of the onion, and causes the spicy flavor and hot taste of the onion to occur substantially It is difficult to see it as a fundamental solution. In addition, the green onion tea extract, which is characterized by the red onion concentrate composition and the manufacturing method described above, is effective in preventing cholesterol and preventing various adult diseases, and has an excellent antioxidant effect. However, It is difficult for various people to eat.

As described above, since garlic, onion, black garlic, black onion, red onion and the like, which are conventionally commercially available including conventional techniques, can not suppress the spicy taste and spicy flavor, the method is very insufficient and the manufacturing process is very difficult and inconvenient And the manufacturing time is long. Therefore, it is very urgent to manufacture a red onion which maximizes nutrients of onion but has a simple manufacturing process and short manufacturing time, as well as a manufacturing method which can inhibit the inherent odor and spicy taste of onion.

Japanese Patent Application Laid-Open No. 10-2012-0063531 "Method for producing black garlic" Published Patent Publication No. 10-2012-0088262 "Red onion concentrate composition and manufacturing method"

The present invention has been created in order to more positively solve the above problems. In order to suppress the spicy and pungent flavor inherent to onions, the present invention proposes a different manufacturing method to effectively suppress the spicy and hot spices inherent in onions Of course, it is a problem to be solved to provide a method of manufacturing a red onion which can maximize the nutritional content of the onion.

In addition, another challenge is to increase the storage stability and the taste of the onion by drying an onion having a large amount of water at an optimum temperature.

In order to achieve the above object, a method of manufacturing a red onion according to the present invention is as follows.

(10) preparing an onion preparation step (S10) of removing the outer surface of the raw onion and slicing it down to a predetermined size, adding the extracted onion to the mixed solution of citric acid, malic acid and distilled water at 5 ~ Onion ripening step (S20) in which the dipping is carried out for ~ 48 hours; removing the dipped onion to remove the water and aging for 24 to 48 hours at a temperature of 10 to 45 DEG C in a relative humidity of 30 to 70% And drying the aged onion in an environment of 50 to 65 캜 and a relative humidity of 30 to 60% for 24 to 48 hours to maintain the moisture of the onion at 5 to 10% (S40 ).

On the other hand, the mixed solution used is a mixture of 64-88% by weight of an extract from a beaker, 1 to 3% by weight of citric acid, 1 to 3% by weight of malic acid, and 10 to 30% by weight of distilled water.

According to the present invention having the above-described constitution, it is possible to increase the preservation period of the onion by adjusting the moisture content of the onion to an optimal level of about 5 to 10% It is possible to use it as a raw material for various kinds of products such as fermented wines, dried products and boiled products.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a method of manufacturing a red onion according to a preferred embodiment of the present invention. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG.

In addition, advantages and features of the present invention and methods of achieving them will be apparent from and elucidated with reference to the embodiments described hereinafter in detail with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. And throughout this specification, like reference numerals refer to like elements throughout.

The present invention relates to a method for producing red onion, and more particularly, to a method for producing red onion which comprises thoroughly washing three kinds of onions, dipping them in a mixed solution of a mixture of extracts of various organs and various organic acids and distilled water, And to a method for producing red onion which improves the functionality of the onion by reducing the irritating odor of the onion itself.

Fig. 1 is a flow chart sequentially showing manufacturing steps of a method of manufacturing a red onion according to a preferred embodiment of the present invention.

As shown in FIG. 1, the method of preparing red onion that is featured in the present invention includes an onion preparing step (S10) for washing and sublimating onion, an onion immersion step (S20) for immersing onion in a mixed solution, The onion ripening step (S30) in which the onion is ripened by being taken out, and the onion drying step (S40) in which the ripened onion is dried.

The above-mentioned onion is a main ingredient of the present invention, and contains a large amount of quercetin, which is a substance that lowers cholesterol in the blood. Quercetin is a type of antioxidant, which enhances beneficial cholesterol (HDL) in the blood and harmful cholesterol ) Is a lowering substance and is very effective for health. For example, onions are one of the vegetables that are not easy to eat due to their pungent and spicy flavors. The hot spices of onions are combined with precursors which are tastant substances. To reduce them, they are heated, fermented or mixed with other substances In the present invention, a method of preserving fresh onions and aging to aggressively maintain nutritional components is used.

The onion is immersed in the mixed solution through an onion preparing step (S10) in which the outer skin is removed and cleaned, and then prepared by finely dividing into a dice or slice shape.

On the other hand, as a method of immersing the above-mentioned onion in a mixed solution, immersion in a solution obtained by mixing 68 to 86% by weight of the extract of the orchard extract, 1 to 3% by weight of citric acid, 1 to 3% by weight of malic acid and 10 to 30% by weight of distilled water I present it as a core technology of the invention.

The main ingredient of the mixed solution is not only a large amount of nutrients such as vitamin K, niacin, calcium, iron, and magnesium, but also contains about 0.5% of essential oil as a medicinal active ingredient. Among them, Perillaldehyde, alpha limonene, betapinene, cumic acid, and perill alcohol.

In order to obtain the extractant from the extractor, the extractor was washed, dried and pulverized, and then 40-50 g of cinnamon, 40-50 g of cinnamon and 20 L of water were mixed per 1 kg of the pulverized cooker, The hot water extract obtained from the water extraction is cooled and filtered and stored in a container.

In order to obtain a highly functional extract having excellent antioxidative properties through the hot water extraction method, the reaction vessel was prepared under various conditions, and the reaction surface method was used for each condition. The independent variables (extraction temperature, Solvent ratio, extraction time) and dependent variables (yield, total polyphenol content, total flavonoid content, DPPG radical scavenging activity, ABTS radical scavenging activity, Superoxide radical scavenging activity) were set.

* Examples of independent variables above.

Example A: extraction temperature 60 占 폚, solvent ratio to sample 30 ml / g, extraction time 1.0 占 0.1 hr.

Example B: Extraction temperature 70 占 폚, solvent ratio to sample 25 ml / g, extraction time 1.5 占 0.1 hr.

Example C: Extraction temperature 80 占 폚, solvent ratio to sample 20 ml / g, extraction time 2.0 占 0.1 hr.

<Response surface analysis of high-performance extract of hot water extract of chrysanthemum by condition> division yield(%) Total polyphenol content (占 퐂 / mg) Total flavonoid content (占 퐂 / mg)
DPPH radical scavenging activity
(Mg / ml) ABTS radical scavenging activity
(Mg / ml) Superoxide radical scavenging activity
(Mg / ml) Example A 38.5 45.0 46.8 0.2 4.0 2.2 Example B 38.7 62.5 67.0 0.24 4.8 2.7 Example C 38.9 74.1 74.0 0.12 3.2 2.4

As a result of the above experiment, the yield of the extract was found to be almost unaffected by the extraction time and decreased with increasing the solvent ratio of the sample and decreased at the extraction temperature of 70 ° C or higher. Total polyphenol and total flavonoid contents increased with increasing extraction temperature. DPPH radical, ABTS radical, and superoxide radical scavenging activity were most affected by extraction temperature and increased with increasing extraction temperature. .

In addition, the optimal extraction conditions to satisfy all the characteristics of these extracts were extraction temperature 83.75 ± 1.06 ℃, solvent ratio 20.73 ± 0.23ml / g for sample, extraction time 1.57 ± 0.11 hr and the predicted yield was 38.97% The phenolic content was 74.18 ㎍ / ㎎ and the total flavonoid content was 74.02 ㎍ / ㎎. The DPPH, ABTS and superoxide radical scavenging activities were 0.14 ㎎ / ㎖, 3.23 ㎎ / ㎖ and 2.5 ㎎ / ㎖, respectively .

1 to 3% by weight of citric acid, 1 to 3% by weight of malic acid, and 10 to 30% by weight of distilled water were mixed to 68 to 86% by weight of the extract of the extract of the present invention obtained through the above hot water extraction method to prepare a mixed solution, Or an onion dipping step (S20) is carried out in which the onion which has been sliced to a predetermined size in the form of slice is immersed at 15 to 30 DEG C for about 5 to 48 hours.

The onion immersed for about 5 to 48 hours is removed and the water is removed. The onion ripening step (S30) is carried out at a temperature of 10 to 45 ° C for 24 to 48 hours under a relative humidity of 30 to 70% The onion is dried in an environment of 50 to 65 ° C in an environment of 30 to 60% relative humidity for 24 to 48 hours, and an onion-drying step (S40) is performed so that the onion's moisture is maintained at 5 to 10%.

On the other hand, Hongyang wave, which is obtained by immersing the onion in a mixed solution containing a large amount of aquatic plant extract, is further influenced by the excellent antioxidant property of the extract of the oregano plant, and thus has another effect of increasing the storage capacity of the dried onion product. For example, the storage time of the red onion immersed in a mixed solution mixed with the extract of green tea extract and the red onion prepared by the conventional production method is shown in the table below.

As a storage method, the preferred embodiment of the present invention and the comparative example manufactured by the conventional method are stored at the temperature of 18 ° C for about 40 to 120 days, respectively, and then the decay rate (freshness 100% The percentage declined due to corruption as a standard).

* Comparative standard

Example: Red onions prepared by immersing in a mixed solution to which a mixed solution of Chakugaku was added.

Comparative Example: Red onions prepared by a conventional method.

<Shelf life comparison table of onion> division 30 days 60 days 90 days 120 days 150 days Example 100% 98% 92% 85% 80% Comparative Example 100% 95% 80% 40% 30%

As shown in the comparison table, the freshness of the embodiment of the present invention remained fresh for 150 days in the refrigerated storage, whereas the freshness of the comparative example of Hongyang dropped sharply after 90 days.

Hereinafter, the method of manufacturing the red onion according to a preferred embodiment of the present invention will be described in detail with reference to weight ratios of materials and the importance of aging temperature, aging time, drying time, drying time, and drying humidity for each manufacturing step. The present inventors attempt to prove the basis of the preferable condition of the present invention by describing the result or problem that appears when the weight ratio, temperature, time and humidity are different.

1. Onion preparing step (S10)

Onion is the freshest onion harvested in March ~ April when the onion sphere is not covered with non - mass. The onion 's outer skin is removed, the stem is cut at the top and root is cut, Or slice-shaped to a certain size. For example, onion can be prepared whole without finishing, but onion has many layers of endothelium piled up. Since the mucous membrane is formed between the endothelium and the endothelium, when the substance is applied from the outside, it penetrates to the innermost portion located on the innermost side of the onion it's difficult. For this reason, by breaking the onion into a certain size, the mixed solution can penetrate into all portions of the onion, and the mixed solution can effectively penetrate into a plurality of cut surfaces, thereby shortening the immersion time.

2. Onion immersion step (S20)

When the onion preparatory step is completed, 2.5% by weight of citric acid, 2.5% by weight of malic acid and 20% by weight of distilled water are mixed with 64-88% by weight of the extract of Chrysanthemum morifolium extract to prepare a mixed solution. The onion is soaked at 20 캜 for 30 hours. For example, since the extract of perilla ore has a large amount of perillaldehyde, alpha limonene, betapinene, etc., which gives a unique fragrance, the spicy flavor of the onion becomes higher than the maximum allowable range of 88% It can be removed positively, but the flavor of the onion becomes difficult to feel because the flavor of the flavor becomes too strong. On the contrary, it is natural that the spicy flavor of the onion can not be removed if the minimum allowable range of the extract of the oregano is less than 64% by weight.

3. Onion ripening step (S30)

The cut onion was taken out of the mixed solution to remove moisture and aged for 24 to 48 hours at a temperature of 10 to 45 ° C and a relative humidity of 30 to 70%.

4. Onion drying step (S40)

In the present invention, as a means for drying onion, hot-air drying and freeze-drying (one of the latest drying methods developed recently, in which the target material is frozen and the partial pressure of steam is lowered, ) And vacuum drying were carried out to analyze the nutrient composition changes of the onion according to the drying method.

Example 1: Hot air drying was carried out for 30 hours at a temperature of 60 DEG C and an environment of 50% relative humidity.

Example 2: Freeze-drying was performed by freezing at -70 ° C deep freezer for 24 hours, followed by drying at -45 ° C and 20 Pa pressure for 7 days using a freeze dryer.

Example 3: Vacuum drying is carried out at 40 DEG C under a pressure of 40 torr for 3 days.

<Nutritional composition of onion (per 100g edible portion) according to drying method> division moisture
(g) protein
(g) Carbohydrate (g) calcium
(mg) sign
(mg) iron
(mg) potassium
(mg) Vitamin B (mg) Vitamin C (mg) Raw onion 90.1 1.0 8.4 16 30 0.4 114 0.05 8 Example 1 7.12 8.1 60.6 28.6 202 1.8 1,545 0.52 31 Example 2 2.99 4.7 58.0 26 198 1.2 1,326 0.37 25 Example 3 3.78 7.2 59.2 28.5 199 1.3 1,511 0.38 28

As shown in the above table, the difference in the content of general components according to the drying method was not significant, but the moisture content of the onion was the highest with 7.12% in the hot-air drying and 3.78% and 2.99% in the vacuum drying and freeze drying, respectively. For example, since the raw onion has a high moisture content of 90.1%, its storage stability is extremely low, and weight loss and corruption occur during the storage period and the product value is remarkably deteriorated due to germination, rooting and forgery. Therefore, it is preferable to lower the moisture content of the onion by means of drying, and it is best to maintain the moisture of 5 to 10% per 100 g of edible portion.

5. Sensory evaluation

The taste, odor, crispness and overall acceptability of the red onion were evaluated in the following manner through comparison of the comparative example of the prior art and the example of the preferred manufacturing process of the present invention. The taste sensation was assessed for each of the 30 sensory test specimens in the 20s and 40s who had been trained in each of the Examples and Comparative Examples. The evaluation method was as follows: (Very bad: 1 point, bad: 2 points, average: 3 points, good: 4 points, very good), and sensory evaluation Good: 5 points) and the average score was shown.

* Preferred embodiments of the present invention used for evaluation

The onion pre-treated was immersed in a mixed solution prepared by mixing 70% by weight of the extract of the orchard extract, 2% by weight of citric acid, 3% by weight of malic acid and 25% by weight of distilled water for 30 hours at 10 ° C., The matured onion was aged in a temperature of 30 ° C and a relative humidity of 50% for 30 hours. The aged onion was dried in an environment of 50% relative humidity at a temperature of 60 ° C for 30 hours to maintain the moisture of the onion at 7% onion.

<Comparison of sensory test of red onion> division flavor Flavor Crunchy Overall preference Example 4.9 4.7 4.1 4.6 Comparative Example 3.5 3.2 3.5 3.4

As can be seen from the above test results, most of the inspectors who participated in the sensory test evaluated the high score on the red onion of the present invention. Especially, the sensory test agent gave the highest score on the taste of the red onion of the present invention, The overall flavor and crispness were very satisfactory.

In the present invention, it is possible to increase the preservation period of the onion by adjusting the moisture content contained in the onion to an optimal level of about 5 to 10%, and to maximize the active ingredient of the onion itself However, it can be confirmed that the original flavor of onion is reduced and it is greatly improved in terms of quality. Therefore, it can be used as a raw material for various products such as fermented wines, dried products and boiled products.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be clarified. Therefore, it is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.

S10. Onion Preparation Step S20. Onion immersion step
S30. Onion ripening step S40. Onion drying stage

Claims

In a method for producing red onion,
The onion preparing step (S10) of removing the outer skin of the raw onion and making the size of the raw onion be reduced to a predetermined size;
An onion dipping step (S20) in which the above-described onion is immersed in a mixed solution of citric acid, malic acid and distilled water at 5 to 30 ° C for 5 to 48 hours;
An onion ripening step (S30) in which the dipped onion is removed to remove water and matured for 24 to 48 hours at a temperature of 10 to 45 DEG C and a relative humidity of 30 to 70%;
The aged onion is dried in an environment of 50 to 65 ° C in an environment of 30 to 60% relative humidity for 24 to 48 hours, and the onion drying step (S40) in which the onion's moisture is maintained at 5 to 10% With onion.

The method according to claim 1,
Wherein the mixed solution is prepared by mixing 64 to 88% by weight of an extract from a beaker, 1 to 3% by weight of citric acid, 1 to 3% by weight of malic acid, and 10 to 30% by weight of distilled water.