KR101808780B1 - A method of making Natural Onion sweetner - Google Patents

Abstract

The present invention relates to a process for producing natural onion sweeteners, comprising the steps of: decomposing onion crushing after wet milling into fibrinolytic enzymes; Heat-treating the enzyme-decomposed onion at 90 ° C to 120 ° C for 1 hour to 6 hours to obtain an onion sugar solution; And extracting the heat-treated onion sugar solution with high pressure to separate the extract and residue, and then concentrating the extract onion from 40 ° brix to 65 ° brix. Thus, the sweetness and flavor are excellent without adding any sweetener, To a method for producing a natural onion sweetener containing a large amount of the same.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a natural onion sweetener,

The present invention relates to a process for preparing natural onion sweeteners.

Onion (Allium cepa L.) is a plant belonging to the alopecia and allium of the daffodil. Allium is usually classified as leek, but some are classified as lilies. The nutrients are 90.4% of water, 1% of protein, 0.1% of fat and 7.6% of carbohydrate, and contains 7 mg of vitamin C, 15 mg of calcium and 30 mg of phosphorus in 100 g of onion.

Quercetin is known as an active ingredient contained in onion, and quercetin has been reported to exhibit various physiological activities such as anti-inflammatory action, brain cell protecting activity, anti-cancer activity, anti-diabetic, anti-obesity and anti-hypertensive.

When the onion is decomposed by wet pulverization, the various active ingredients such as quercetin are decomposed to be absorbed into the body, in particular, quercetin is increased in content compared to raw onion, and functional ingredients such as quercetin in onion skin are 60 Enzymatic degradation of peel also increases the content of health functional ingredients.

Onion contains propylallyl disulfide, allyl sulfide, and allyl sulfide, which are vaporized on heating and are dispersed into the air or replaced with propyl mercaptan It gives about 50 times the sweetness of sugar.

Conventionally, conventional heat treatment method has been used for the destruction of the active ingredient at high temperature and inherent odor of the onion. In order to increase the sugar content, a method of absorbing an additive such as sugar into the onion was used.

Therefore, it is possible to minimize the destruction of the functional active ingredient and minimize the intrinsic attraction of the onion without absorbing the additive such as a separate sweetener on the onion, and the health functional ingredient such as blood glucose lowering and blood circulation improvement, And a method of manufacturing a powdery form which is easy to use.

Patent Registration No. 10-0346923 (Jul. 18, 2002)

It is an object of the present invention to provide a process for producing a natural onion sweetener excellent in sweetness and flavor without the addition of a separate sweetener.

It is an object of the present invention to provide a method for producing a healthy functional ingredient and a natural onion sweetener having high sweetness by an enzymatic method.

It is an object of the present invention to provide a convenient method of producing a natural onion sweetener in powder form.

1. decomposing the pressed onion into a fibrinolytic enzyme after wet pulverization;

Heat-treating the enzyme-decomposed onion at 90 ° C to 120 ° C for 1 hour to 6 hours to obtain an onion sugar solution; And

Extracting the heat-treated onion juice with high pressure to separate the extract and residue, and concentrating the extract per onion to a temperature of 40 ° brix to 65 ° brix.

2. The method of claim 1, wherein the enzyme is at least one selected from the group consisting of arabinay, ß glucanase, cellulase, hemicellulase and xylenes.

3. The method of claim 1, wherein the enzyme treatment is used in an amount of 0.1 part by weight to 1.0 part by weight per 100 parts by weight of the onion, and the temperature is 30 to 60 캜 for 6 to 24 hours.

4. The method of claim 1, further comprising concentrating the extract at a 40 DEG brix to 65 DEG brix to obtain a concentrate.

5. The method of producing a natural onion sweetener according to claim 4, further comprising mixing the concentrate with the residue and then drying with hot air so as to have a water content of not more than 15% to obtain a natural onion sweetener.

According to the production method of the present invention, a natural onion sweetener excellent in sweetness and flavor can be produced without the addition of a separate sweetener.

According to the production method of the present invention, it is possible to produce a natural onion sweetener having a high degree of increase in the degree of sweetness, minimizing the intrinsic swallowing of onions, and not adding saccharides such as sugar and high fructose.

According to the production method of the present invention, a natural onion sweetener having a high health functional ingredient content can be produced.

According to the production method of the present invention, it is possible to produce a natural onion sweetener having a high onion extraction yield.

According to the preparation method of the present invention, it is possible to produce a natural onion sweetener in powder form which is easy to use.

Figure 1 is a simplified representation of one embodiment of the manufacturing process of the present invention.
FIG. 2 is a graph showing the change in sugar content of a natural onion sweetener prepared according to the method of the present invention with heating temperature.
3 is a graph showing changes in sugar content of natural onion sweetener prepared according to the method of the present invention with heating time.
FIG. 4 is a graph showing a change in hot taste according to a process of a natural onion sweetener prepared according to the method of the present invention.
FIG. 5 is a graph showing changes in taste, flavor, taste, and color according to the heat treatment temperature of the natural onion sweetener prepared according to the production method of the present invention.
Figure 6 shows the overall preference of the natural onion sweetener prepared according to the process of the present invention.

The present invention relates to a process for producing natural onion sweeteners, comprising the steps of: decomposing onion crushing after wet milling into fibrinolytic enzymes; Heat-treating the enzyme-decomposed onion at 90 ° C to 120 ° C for 1 hour to 6 hours to obtain an onion sugar solution; And extracting the heat-treated onion sugar solution with high pressure to separate the extract and residue, and then concentrating the extract onion from 40 ° brix to 65 ° brix. Thus, the sweetness and flavor are excellent without adding any sweetener, To a method for producing a natural onion sweetener containing a large amount of the same.

Hereinafter, the present invention will be described in detail.

The production method of the present invention includes a step of decomposing the onion crushed after the wet pulverization into a fibrinolytic enzyme.

Onion belongs to Liliaceae, and onion is sown in mid-August to mid-September, and is planted (very planted) in early October or early November in the field. The sphere is thickened from April, and it can be harvested in June. It weighs about 200 g and is highly stocky.

Onions contain various minerals and vitamins, as well as health functional components such as quercetin, emulsified propyl and allyl sulfide compounds. In particular, quercetin, which is about 60 times more active than peel, is known to prevent vascular-related diseases, and it is known that the emulsifying profile is effective for the treatment of diabetes by lowering blood glucose level and promoting insulin secretion . In addition, the onion improves the function of the kidney to prevent kidney disease, prevent various corneal diseases such as cataracts and recover the disorder, and is also effective in the prevention and treatment of insomnia, menstrual irregularities, breast tumors and baldness, It is said to be good for prevention.

The onion contains propylallyl disulfide and allyl sulfide, which are sulfide allyl compounds, and they are vaporized on heating or substituted with propyl mercaptan to give about 50 It gives the sweetness which reaches to the belly.

Onion also includes fibrin (such as dietary fiber) such as cellulose and hemicellulose. Cellulose is a polymer in which β-D-glucose (β-D-glucose) is bound by ß-glycosidic bond and is a sugar constituting the cell wall of a plant. Hemicellulose is a polysaccharide other than pectin, which is a polysaccharide constituting a matrix gel between cellulose microfibers in a plant cell wall. Major polysaccharides include xylan, xyloglucan and glucomannan. Cellulose such as cellulose and hemicellulose itself does not taste sweet but can be decomposed into glucose, fructose and galactose by an enzyme.

It is obvious to a person skilled in the art that the wet pulverization of the present invention can be carried out using a silent cutter or the like, but can be carried out by various methods according to the necessity.

The pressing is a process of separating the onion juice and the residue by pressing the wet micronized onion into the filter cloth at a pressure of 5 Kg / ㎠ to 10 Kg / ㎠. For example, compression may be high pressure extraction.

The residue is a residue remaining after the onion is squeezed and the onion juice is extracted and contains a large amount of fibrin.

The pressed onion of the present invention may be a mixture of onion juice and residue. The onion is squeezed, separated into onion juice and residue, and then mixed again to perform enzymatic degradation, thereby enhancing the enzymatic degradation efficiency.

The enzymatic degradation step of the present invention decomposes fibrin to increase the sugar content of sugars such as glucose, fructose and galactose, and substitutes propyl mercaptan for accelerating decomposition of sulfur compounds. This increases the sweetness of natural sweeteners and improves flavor. For example, the enzymatic degradation step of the present invention may be to decompose cellulose or the like contained in the residue or onion juice.

According to one embodiment, the enzyme is at least one selected from the group consisting of arabanase, cellulase, ß-glucanase, hemicellulase and xylanase. . According to one specific embodiment, enzymatic digestion of the onion can be carried out using an enzyme mixture comprising both arabanaise, cellulase, ß glucanase, hemicellulase and xylenes.

Arabinose may be endo-α-1,5-arabanase, and the like.

Cellulase is produced by 1,4-β-glucan cellobiohydrolase, endo-1,4-β-D-glucanase ) Or ß-D-glucosid glucohydrolase and the like.

β-Glucanase has been shown to inhibit β-1, 6-glucanase, β-1,3-glucanase, endo-β- Endo-ß-1,4-glucanase or exo-ß-1,4-glucanase, and the like.

Hemicellulase is an endo-β-1,4-D-galactanase (1,4-β-D-mannase or endo-β- And so on.

Xylenes are endo-1,4-xylanase, endo-1,4-b-xylanase, b-1, 1,4-xylanase or endo-1,4-ß-D-xylanase, and the like.

According to one embodiment, from 0.1 to 1.0 part by weight of enzyme may be used per 100 parts by weight of onion, and the temperature may be performed at 30 to 60 캜 for 6 to 24 hours. For example, the enzyme may be 0.3 parts by weight per 100 parts by weight of onion. According to one more specific embodiment, the enzymatic degradation may be carried out at 40 DEG C to 50 DEG C for 8 to 18 hours.

According to one embodiment of the present invention, the onion is wet-milled together with the skin after washing, and then compressed to minimize the spicy taste and the volume The extraction yield of onion juice after enzyme digestion and heat treatment is higher than that without wet milling.

The production method of the present invention includes a step of heat-treating the enzymatically decomposed onion at 90 to 120 캜 for 1 to 6 hours to obtain an onion sugar solution. For example, the onion sugar solution may be a mixture containing the residue and the onion juice. According to one embodiment of the present invention, the heat treatment may be performed at 95 캜 to 110 캜 for 3 hours to 5 hours. For example, it may be carried out at 105 DEG C for 3 hours to 4 hours. When the heat treatment is performed at a temperature of less than 90 캜, incomplete enzyme inactivation problems may occur and substitution of the sulfided allyl compound with propyl mercaptan may not occur sufficiently, and there is a disadvantage in that the increase in the degree of sweetness is very slight, , There is a disadvantage of the thick taste and caramelization of the onion extract. It is obvious to those skilled in the art that the heat treatment can be performed by heating directly using various heat sources such as electricity, gas, or by using a heated water bath or the like, and can be performed using various methods depending on the necessity .

The present invention includes a step of extracting the heat-treated onion solution with high pressure to separate the extract and the residue. For example, high pressure extraction may be a squeeze. According to an embodiment of the present invention, the high pressure extraction may be a step of separating the extract and the residue by pressing the enzymatically decomposed onion into a filter cloth after heat treatment and pressurizing the filtrate at 5 Kg / ㎠ to 10 Kg / ㎠.

The present invention may further comprise the step of concentrating the extract to a 40 ° brix to 65 ° brix to obtain a concentrate. For example, the onion sugar solution may be concentrated to have a sugar content of 60 ° brix.

Concentration may be carried out at 30 to 100 < 0 > C for 1 to 6 hours, depending on the concentration method. For example, the concentration temperature can be carried out at 100 DEG C for 4 hours. If performed at less than 80 ° C, the onion's intrinsic odor will remain and the enrichment efficiency will be lowered. If it is carried out above 100 ° C, heat denatured may occur in the health functional components of the onion. When the concentration is less than 1 hour, the substitution of the allyl sulfide compound with the propyl mercaptan may not occur sufficiently. If the concentration is more than 6 hours, the quality of the onion such as the rough taste, the caramelization and the deterioration of the function may be deteriorated.

The present invention may further include a step of mixing the concentrate with the residue, followed by hot air drying to obtain a moisture content of 15% or less, followed by pulverization to obtain a natural onion sweetener. For example, the residue may be dried to a moisture content of less than 10%, and then a pin crusher may be used to obtain a natural onion sweetener having a particle size of 40 mesh to 80 mesh (e.g., 60 mesh). If the moisture content of the natural onion sweetener after drying exceeds 15%, caking may proceed rapidly.

In addition to hot air drying, spraying, vacuum drying, drum drying, freeze drying, etc., moisture absorption may cause caking problems. The hot-air drying can be carried out by equilibrium, orthorhombic, and cyclic dryers, and it is obvious to those skilled in the art that various other methods can be used depending on the needs.

According to one embodiment of the present invention, since the weight ratio of the concentrated liquid to the residue is about 12: 5, a part of the concentrated liquid may be mixed with the residue, followed by hot air drying in the range of 50 ° C to 80 ° C. When the concentrated liquid and the residue are mixed in a weight ratio of 12: 2 to 12: 8 and dried by hot air, caking is prevented and powdering is facilitated.

If the concentrate is put on the residue and hot air drying is repeatedly carried out, both the concentrate and the residue can be pulverized. This is a method of solidifying and concentrating the concentrate around a residue serving as a center point. If the residue is not used, it becomes difficult to powder due to the occurrence of caking or the like, resulting in a sticky candy condition. In this case, sediment is formed, which may cause the quality of the product to deteriorate.

The natural onion sweetener is a solidified powder and its total weight is reduced by the evaporation amount of the concentrate water, and the ratio of the concentrate-derived powder to the residue-derived powder in the mixed powder may be 2: 1.

In the present invention, the hot air drying may be hot air drying at 40 ° C to 90 ° C. For example, it may be hot air drying at 50 ° C to 80 ° C.

Hereinafter, the present invention will be described in more detail by way of examples. It is to be understood that these embodiments are only for describing the present invention in more detail, and the scope of the present invention is not limited to those exemplified in these embodiments.

Example  1: Preparation of natural onion sweetener

The onion was washed with a peeled automatic washing machine and immediately crushed with wet crushing followed by crushing. The onion was decomposed into fibrinolytic enzymes after minimizing the pungent taste and volume, and the onion juice and the residue mixture were heat treated at 100 ° C. for 4 hours do. Then, the heat-treated onion juice was added to the nonwoven fabric, and the mixture was extracted under high pressure. Then, the onion sugar solution and the residue were separated, and the onion solution was concentrated at 100 ° C and concentrated to 60 ° Brix. A part of the onion sugar solution was mixed with the residue, followed by hot air drying at 50 ° C to 80 ° C such that the water content was within 15%. Next, the natural onion sweetener was prepared by pulverizing to 60 mesh size using a pin crusher.

Example  2: Measurement of sugar content according to heating temperature

When the heating temperature was changed to 95 ° C., 100 ° C., 105 ° C., 110 ° C., 115 ° C. or 120 ° C., the sugar content of the natural onion sweetener was measured and the results are shown in FIG.

As shown in FIG. 2, the sweetness of the natural onion sweetener when heat treated at 100, 105 and 120 ° C was the highest at 7.8 ° Brix. It can be seen that the heat treatment at 100 and 105 ° C shows an increase in sugar content without increasing the solid content due to concentration due to evaporation as compared with the heat treatment at 120 ° C. When heat treated according to the method, the quality of the product was improved and the energy consumption was better. Therefore, the sweetness of natural onion sweetener when heat treated at 100 and 105 ° C was the best.

Example  3: Measurement of sugar content by heating time

The sugar content of the natural onion sweetener was measured at a temperature of 100 캜 at a heating time of 2, 3, 4, 5, 8, 10, 12 or 14 hours.

As shown in FIG. 3, the sugar content was increased from 7.8 ° brix to 7.9 ° brix in the range of from 2 hours to 3 hours but from 7.8 ° brix in the range of from 4 hours to 8 hours and decreased to 7.8 ° brix from 10 hours to 14 hours. In particular, when heated for 4 to 8 hours, the substitution with propyl mercaptan, which is a thermochemical change, was superior to the other heating times and the degree of sweetness was high. This means that when the natural onion sweetener is prepared according to the production method of the present invention, the sweetness and flavor of the natural onion sweetener are excellent.

Considering that the additional heating is performed in the concentration step, it is preferable that the heat treatment is performed for 1 to 6 hours (for example, 3 hours to 4 hours) in the step of subjecting the compressed onion after the wet pulverization to enzymatic decomposition and heat treatment, .

Example  4: Change of spicy taste according to process

 In Type 1, the raw onion was wet-milled and stirred, then heated. In Type 2, raw onion was sliced, heat-treated at 100 ° C for 2 hours, chopped, stirred and then heated. In Type 3, chilled onion was heat treated, chopped and then treated with enzyme and pressed and heated. The spicy taste of natural onion sweeteners with different process steps of Type 1, 2 or 3 was evaluated, and the results are summarized in FIG. The evaluation of the hot spots was conducted by Dong-A University students on a scale of 12 points.

As shown in FIG. 4, the spicy degree of the natural onion sweetener prepared according to the processes of Type 1 and 2 without enzyme treatment in the stirring process was as high as 10 and 6, and in the process of Type 3, The spicy degree of the natural onion sweetener produced according to the lowest was 1. This means that when the natural onion sweetener is prepared according to the preparation method of the present invention, the natural onion sweetener has a low spicy degree and thus has excellent flavor.

Example  5: According to the heat treatment temperature, Sweetness , Change of color

The sensory evaluation of the natural onion sweetener, which was performed at 95 ° C (1), 100 ° C (2), 105 ° C (3), 110 ° C (4), 115 ° C (5) or 120 ° C (6) The results are summarized in FIG. Sensory evaluation was conducted by Dong - A University students on taste, aroma, sweetness and color by 7 point scale method.

As shown in FIG. 5, the taste, flavor, sweetness and color of the natural onion sweetener were excellent when the values of all items were 3 or more and were heat treated according to the above temperature conditions. This means that when the natural onion sweetener is prepared according to the production method of the present invention, the natural onion sweetener has excellent sensory quality.

Especially, taste and aroma of natural onion sweetener when heat treated at 1 and 2 temperature showed relatively high scores. In addition, the sweetness of natural onion was higher in the case of heat treatment at 2 and 3 temperature. Finally, the color of natural onion sweetener when heat treated at 5 and 6 temperature showed a relatively high score. Overall, the score of the natural onion sweetener was the highest in the taste, flavor, sweetness and color when heat treated at two temperatures.

Example  6: Overall likelihood

The overall acceptability of the natural onion sweeteners was evaluated by heat treatment at 95 ° C (1), 100 ° C (2), 105 ° C (3), 110 ° C (4), 115 ° C (5) , And the results are summarized in FIG. The taste evaluation, flavor, sweetness, and color were performed by Dong-A University students on a 7 point scale.

As shown in FIG. 6, the overall preference value of the natural onion sweetener heat-treated at 1 to 6 temperature was 2.9 or more. Especially, when the heat treatment was performed at the temperature of 1 to 3, the overall preference value was 3.6 .

This means that when the natural onion sweetener is prepared according to the production method of the present invention, the overall preference of the natural onion sweetener is excellent. Especially, the overall preference value of natural onion sweetener heat treated at 1 and 2 temperature was as high as 4.6 and 4.5.

Claims (4)

Decomposing the pressed onion after the wet pulverization into a fibrinolytic enzyme;
Heat-treating the enzyme-decomposed onion at 90 ° C to 120 ° C for 1 hour to 6 hours to obtain an onion sugar solution;
Extracting the heat-treated onion solution with high pressure to separate the extract and the residue, and concentrating the extract onion with the brix of 40 ° to 65 ° brix; And
Mixing the concentrate with the residue, and then drying it with hot air so as to have a moisture content of 15% or less and pulverizing the mixture to obtain a natural onion powder type sweetener.
The method according to claim 1, wherein the enzyme is at least one selected from the group consisting of arabinay, ß glucanase, cellulase, hemicellulase, and xylenes.
The method for producing a natural onion powdered sweetener according to claim 1, wherein the decomposition is carried out by treating 0.1 to 1.0 part by weight of a fibrotic enzyme per 100 parts by weight of the onion at 30 to 60 캜 for 6 to 24 hours . delete

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