KR102010446B1 - Manufacturing method of cabbage drink - Google Patents

Abstract

The present invention relates to a method for producing onion juice, and more particularly to a method for producing onion juice so that the active ingredient and fiber of the onion can be included in the juice.
Onion juice production method according to the present invention comprises a first step of producing a pulverized by grinding the onion, ginger; A second step of preparing a mixture by mixing licorice extract, dermis extract, orange extract, peppermint extract, and rosemary extract to the milled product; A third step of adding an enzyme to the mixture and then heating it with stirring to cause an enzymatic reaction; A fourth step of preparing an extract by sonicating the mixture in which the enzymatic reaction has occurred; A fifth step of primary filtering the extract; A sixth step of second filtering the first filtered extract; A seventh step of sterilizing the secondary filtered extract; including, but in the second step, the licorice extract 0.03 parts by weight, dermis extract 0.05 parts, orange extract 0.3 parts by weight, 0.01 weight part of peppermint extract and 0.01 weight part of rosemary extract are mixed.

Description

Manufacturing method of onion juice {Manufacturing method of cabbage drink}

The present invention relates to a method for producing onion juice, and more particularly to a method for producing onion juice so that the active ingredient and fiber of the onion can be included in the juice.

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 the effect of excitement, sweating and diuresis. In addition, the scales contain minerals such as calcium and phosphoric acid along with various vitamins to remove harmful substances in the blood. Scales are used for salads, soups, and meat dishes, and are used as spices in various dishes. do.

Onions are known to clear blood, which is one of the active ingredients of onion, quercetin, which is effective in preventing arteriosclerosis, and another ingredient, an emulsification profile, which lowers triglyceride and cholesterol levels. It works. Onions are also effective in healing turbid blood and damaged blood vessels.

In order to increase the consumption of onions, new food development plans should be devised. However, research and development of processed products is insufficient, and recently, onion kimchi, snacks, and beverages are being developed, but there are difficulties such as sluggish sales, onion pickles, vinegar, dried onions, onion powder, etc., but they are not satisfying consumers and develop new processed products. This is an urgent situation.

In addition, the existing juice production method requires a juice production method capable of ingesting the fiber can not only eat the transparent filtrate containing no fiber component of fruit.

Korean Patent Registration No. 10-1791206

The present invention has been made in order to solve the above problems can be sufficiently extracted the active ingredient of onion through the enzymatic reaction can be obtained with a fiber component, including licorice, ginger, dermis, orange, rosemary, peppermint The purpose is to provide an onion juice manufacturing method having excellent taste and functionality.

Technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned above will be clearly understood by those skilled in the art from the following description. Could be.

Onion juice production method according to the present invention comprises a first step of producing a pulverized by grinding the onion, ginger; A second step of preparing a mixture by mixing licorice extract, dermis extract, orange extract, peppermint extract, and rosemary extract to the milled product; A third step of adding an enzyme to the mixture and then heating it with stirring to cause an enzymatic reaction; A fourth step of preparing an extract by sonicating the mixture in which the enzymatic reaction has occurred; A fifth step of primary filtering the extract; A sixth step of second filtering the first filtered extract; A seventh step of sterilizing the secondary filtered extract; including, but in the second step, the licorice extract 0.03 parts by weight, dermis extract 0.05 parts, orange extract 0.3 parts by weight, 0.01 weight part of peppermint extract and 0.01 weight part of rosemary extract are mixed.

By the means for solving the above problems, the onion juice production method of the present invention is an effective ingredient of the onion is sufficiently extracted and can be ingested with the fiber component of the onion, it is effective in providing onion juice with improved taste and aroma.

1 is a flowchart showing a method for producing onion juice of the present invention.

Specific matters including the problem to be solved, the solution to the problem, and the effects of the present invention as described above are included in the embodiments and drawings to be described below. Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail with the accompanying drawings.

Hereinafter, the onion juice manufacturing method of the present invention will be described in detail with reference to the drawings.

1 is a flowchart showing a method for producing onion juice of the present invention.

First, in the first step (S10) to crush the onion, ginger to produce a pulverized. Specifically, the washed onion and ginger to prepare a mill using a grinder.

In order to maintain the uniformity of the pulverization during the pulverization, the pulverization is performed while passing through a mesh of about 40 mesh.

The onion clears blood, and has functionality such as skin care, diet, and constipation.

The onion can be used in a variety of white, yellow, purple onion, and when using the purple onion anthocyanin in the purple onion can help to improve eye and vascular disease.

The ginger promotes the secretion of gastric acid and gastric juice to help digestion, and promotes tension and peristalsis of the intestine to relieve abdominal distension or intestinal pain, and has a bactericidal effect, which is good for food poisoning.

By adding ginger to the onion juice, it increases the functionality for improving gastrointestinal health and gastric dysfunction, and also helps sterilization problems that occur in processed foods of vegetables.

The mixing ratio of the onion and ginger to be injected during the manufacture of the mill is preferably 1 part by weight of ginger, 0.01 parts by weight of ginger. When ginger is mixed with less than 0.01 parts by weight of the onion 1 parts by weight of the functional improvement of gastric dysfunction, sterilization effect, etc. is not expressed, when exceeding 0.01 parts by weight the preference for onion juice due to the unique flavor of ginger Can fall.

Next, in the second step (S20) to prepare a mixture by mixing the licorice extract, dermis extract, orange extract, peppermint extract, rosemary extract to the milled product. Specifically, licorice extract, dermis extract, orange extract, peppermint extract, and rosemary extract are prepared using licorice, dermis, orange, peppermint and rosemary, and then mixed with the ground powder to prepare a mixture.

The licorice neutralizes the toxicity, protects the stomach and tastes sweet. It also has anti-inflammatory and analgesic effects, atopic dermatitis and urticaria.

The dermis promotes peristalsis of the stomach and promotes secretion of gastric juice, which is strong in digestion, stops coughing and sputum, and helps blood circulation.

The orange is rich in vitamin C, which is excellent in antioxidant activity and enhances immune function. Orange flavone compounds lower cholesterol and help lower blood pressure.

The peppermint is effective in sedation of indigestion, mental fatigue and depression, nervous attacks, etc., and helps prevent cold symptoms, and maintain memory and cognitive ability.

The rosemary is a variety of vitamins and minerals to help prevent aging, reduce body fat, improve indigestion, promote blood circulation.

Licorice, dermis, orange, peppermint, and rosemary mixed in the pulverized product may harm the texture of onion juice by the characteristics of the raw materials (hardness, rind, stem component, etc.) when mixed in the grinding process of the first step (S10). It is therefore preferable to mix the extract.

The licorice extract is prepared by mixing 10 parts by weight of water with respect to 1 part by weight of licorice and then heating at 60 to 80 ℃ for 1 hour and then filtering.

The dermis extract is prepared by mixing 10 parts by weight of water with respect to 1 part by weight of the dermis and then heating at 60 to 80 ° C. for 1 hour and then filtering.

The orange extract is prepared by mixing 7 parts by weight of water with respect to 1 part by weight of orange (pulp + peel) and then heating at 60 to 80 ℃ for 1 hour and then filtering.

The peppermint extract is prepared by mixing 10 parts by weight of water with respect to 1 part by weight of peppermint and then heating at 60 to 80 ° C. for 30 minutes and then filtering.

The rosemary extract is prepared by mixing 10 parts by weight of water with respect to 1 part by weight of rosemary and then heating at 60 to 80 ° C. for 30 minutes and then filtering.

When preparing the mixture, licorice extract is preferably mixed with 0.03 parts by weight licorice extract based on 1 part by weight of the pulverized product. When the licorice extract is mixed in less than 0.03 parts by weight of the toxic neutralization of licorice, gastrointestinal protection, such as functionality is difficult to appear sufficiently in onion juice, when exceeding 0.03 parts by weight may harm the taste and flavor of onion juice, steroid in licorice Side effects may occur due to ingredients.

When preparing the mixture, the dermis extract is preferably mixed with 0.05 parts by weight of dermis extract based on 1 part by weight of the pulverized product. When the dermis extract is mixed in less than 0.05 parts by weight it is difficult to fully exhibit the functionality such as promoting the digestion in onion juice, when exceeding 0.05 parts by weight may harm the taste and flavor of onion juice.

When preparing the mixture, the orange extract is preferably mixed with 0.3 parts by weight of the orange extract based on 1 part by weight of the pulverized product. When the orange extract is mixed in less than 0.3 parts by weight, it is difficult to fully include the sweetness and vitamins of the orange juice in onion juice, when the orange extract exceeds 0.3 parts by weight sour taste or rather may damage the taste and aroma of onion juice. .

When preparing the mixture, the peppermint extract is preferably mixed with 0.01 parts by weight of peppermint extract based on 1 part by weight of the pulverized product. When the peppermint extract is mixed in less than 0.01 parts by weight, the fresh aroma of peppermint and indigestion soothing effect is difficult to appear sufficiently in the onion juice, if exceeding 0.01 parts by weight may damage the taste and flavor of onion juice.

When preparing the mixture, the rosemary extract is preferably mixed with 0.01 part by weight of rosemary extract based on 1 part by weight of crushed matter. When the rosemary extract is mixed in less than 0.01 parts by weight, it is difficult to sufficiently deliver the active ingredient and flavor of the rosemary to onion juice, when exceeding 0.01 parts by weight may harm the taste and aroma of onion juice.

Next, in the third step (S30), the enzyme is added to the mixture, followed by heating while stirring to cause the enzymatic reaction. Specifically, the enzyme for the enzymatic reaction is added to the mixture and then heated and stirred to cause the enzymatic reaction.

Through the enzymatic reaction, the cell membrane in the pulp is destroyed, and nutrients and sugars in the cells are sufficiently extracted.

The enzyme used in the enzymatic reaction is preferably at least one of pectinase, cellulase.

In addition, the amount of the enzyme is preferably 0.002 to 0.005 parts by weight based on 1 part by weight of the onion. If the addition amount of the enzyme is mixed less than 0.002 parts by weight, the enzymatic reaction does not occur sufficiently, and if it exceeds 0.005 parts by weight, the efficiency is low because the enzymatic reaction exceeds the amount enough to occur.

In addition, the enzymatic reaction is preferably carried out at 40 to 50 ℃. If the enzymatic reaction is carried out below 40 ℃, the effective reaction is difficult to reach the optimum temperature of the enzyme reaction is slow and the reaction rate is slow, and if it exceeds 50 ℃ may cause the constituent modification of the enzyme protein or destruction of the active ingredient of the crushed and taste There is a fear that the freshness and color change.

In addition, the enzymatic reaction is preferably carried out for 2 to 4 hours. When the enzymatic reaction is less than 2 hours, cell membrane destruction and nutrient extraction are difficult to proceed sufficiently, and when more than 4 hours, the extraction is already completed and the efficiency may be reduced.

In addition, the stirring rate during the enzymatic reaction is preferably stirred at 50 to 80rpm. When the stirring speed is less than 50rpm, the stirring speed is slow, the work takes a long time, and the working efficiency is lowered, and when the stirring speed exceeds 80rpm, uniform destruction of the cell membrane may be difficult due to unstable rotation.

Next, in the fourth step (S40) to extract the mixture by sonicating the mixture in which the enzymatic reaction has occurred. Specifically, the extract is prepared by ultrasonic sonication of the mixture in which the enzymatic reaction occurs by adding the enzyme.

The ultrasonic sonication may be further performed to increase intracellular extraction.

Next, in the fifth step (S50), the extract is first filtered. Specifically, the ultrasonically treated extract is first filtered.

In order to include the fiber of the onion during the first filtration, the filtration process is selected by using a screen mesh filtration.

The screen mesh is preferably 40 ~ 60 mesh size. If the screen mesh is less than 40mesh size may include a foreign material or a size that can give a foreign object when ingested, if it exceeds 60mesh size fiber is difficult to be contained in onion juice.

Next, in the sixth step (S60), the first filtered extract is filtered secondly. Specifically, the extract subjected to the primary filtration is prepared in the form of a beverage by secondary filtration in order to increase the safety.

In order to include the fiber of the onion during the second filtration, the filtration process is selected using a screen mesh (40 ~ 60 mesh size) in the same way as the primary filtration.

Next, in the seventh step (S70), the secondary filtered extract is sterilized. Specifically, the secondary filter extract of the beverage form is sterilized and packaged.

The sterilization is preferably carried out at 90 ℃. If the sterilization temperature is less than 90 ℃ sterilization is not completed sufficiently, if it exceeds 90 ℃ may destroy or alter the active ingredient in the extract.

In addition, the sterilization is preferably carried out for 30 seconds. If the sterilization proceeds in less than 30 seconds, the sterilization may not be completed sufficiently. If the sterilization is over 30 seconds, the sterilization is already completed and the efficiency is lowered.

The packaging container of the onion juice may be a pouch or a bottle, it is preferable to sell after packaging cooled (maintain 0 ~ 20 ℃).

In the following, the experiment is carried out to demonstrate the optimum mixing ratio and effect for the onion juice preparation method of the present invention and the experimental results will be described in detail using the table.

A. Sensory evaluation

In order to compare the quality characteristics of onion juice, the food engineering department graduate students who were recognized as inspectors were selected and the sensory evaluation was conducted after the appropriate training for the purpose of this experiment. The sensory test items were carried out on a 9-point scale (Liker scale), which was evaluated as 9 points for very good and 1 point for very bad as color, taste and overall acceptability of onion juice.

Comparative Example 1

Comparative Example 1 is a commercially available onion juice.

Example 1

Example 1 is an onion juice prepared by mixing 0.01 parts by weight of ginger with respect to 1 part by weight of onions based on the method for producing onion juice of the present invention.

Example 2

Example 2, based on the onion juice production method of the present invention, by mixing 0.01 parts by weight of ginger with respect to 1 part by weight of onion to prepare a pulverized, 0.03 parts by weight of licorice extract, 0.05 parts by weight dermis extract Onion juice prepared by mixing parts.

Example 3

Example 3, based on the onion juice production method of the present invention, by mixing 0.01 parts by weight of ginger with respect to 1 part by weight of onion to prepare a pulverized, 0.03 parts by weight of licorice extract, 0.05 parts by weight dermis extract Part, onion juice prepared by mixing 0.3 parts by weight of orange extract.

Example 4

Example 4 is based on the onion juice production method of the present invention, by mixing 0.01 parts by weight of ginger with respect to 1 part by weight of onion to prepare a pulverized, 0.03 parts by weight of licorice extract, 0.05 parts by weight dermis extract It is onion juice prepared by mixing 0.3 parts by weight of orange extract, 0.01 parts by weight of peppermint extract, and 0.01 parts by weight of rosemary extract.

Example 5

Example 5 is based on the onion juice production method of the present invention, by mixing 0.015 parts by weight of ginger with respect to 1 part by weight of onion to prepare a pulverized, 0.03 parts by weight of licorice extract, 0.05 parts by weight dermis extract It is onion juice prepared by mixing parts, 0.5 parts by weight of orange extract, 0.01 parts by weight of peppermint extract, 0.01 parts by weight of rosemary extract.

Example 6

Example 6, based on the onion juice preparation method of the present invention, by mixing 0.01 parts by weight of ginger with respect to 1 part by weight of onion to prepare a pulverized, 0.04 parts by weight of licorice extract, 0.06 parts by weight dermis extract It is onion juice prepared by mixing 0.3 parts by weight of orange extract, 0.02 parts by weight of peppermint extract, and 0.02 parts by weight of rosemary extract.

division color flavor Overall preference Comparative Example 1 3.0 3.3 3.2 Example 1 3.2 3.4 3.3 Example 2 3.5 3.5 3.5 Example 3 5.1 5.6 5.3 Example 4 7.0 7.2 7.1 Example 5 6.1 6.1 6.1 Example 6 5.9 5.1 5.5

As shown in Table 1, compared with Comparative Example 1, the onion juice of Examples 1 to 6 of the present invention showed better sensory properties. In addition, in the case of Example 4, the color, taste, overall acceptability was the highest, and it was confirmed that the mixing ratio of the mixture presented in the present invention was the optimum range.

N. Sweetness and yield

Comparative Example 2

Comparative Example 2 is a commercially available onion juice.

Example 7

Example 7 is onion juice prepared by adding 0.001 parts by weight of enzyme to 1 part by weight of onion based on the method of preparing onion juice of the present invention.

Example 8

Example 8 is an onion juice prepared by adding 0.003 parts by weight of enzyme to 1 part by weight of onion based on the method of preparing onion juice of the present invention.

Example 9

Example 9 is an onion juice prepared by adding 0.006 parts by weight of enzyme to 1 part by weight of onion based on the method of preparing onion juice of the present invention.

division
Brix yield(%)
Before reaction After reaction After heating Comparative Example 2 3.0 - 3.7 85 Example 7 4.3 4.9 5.3 89 Example 8 4.8 5.2 6.2 93 Example 9 4.5 5.0 5.5 90

As shown in Table 2, Examples 7 to 9 were higher in the case of sweetness and yield than Comparative Example 2 in which the enzymatic reaction did not proceed. In addition, the sugar content and the yield of Example 8 were the highest, and it was confirmed that the amount of enzyme addition containing Example 8 was the optimum range.

As such, the technical configuration of the present invention described above can be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and their All changes or modifications derived from an equivalent concept should be construed as being included in the scope of the present invention.

S10. First step of preparing a ground product by grinding onion and ginger
S20. A second step of preparing a mixture by mixing licorice extract, dermis extract, orange extract, peppermint extract, and rosemary extract to the milled product
S30. A third step of adding an enzyme to the mixture followed by heating with stirring to cause an enzymatic reaction
S40. A fourth step of preparing an extract by sonicating the mixture in which the enzymatic reaction has occurred
S50. A fifth step of primary filtering the extract
S60. A sixth step of second filtering the first filtered extract
S70. 7th step of sterilizing the secondary filtered extract

Claims (4)

A first step of preparing a ground product by grinding onion and ginger;
A second step of preparing a mixture by mixing licorice extract, dermis extract, orange extract, peppermint extract, and rosemary extract to the milled product;
A third step of adding an enzyme to the mixture and then heating it with stirring to cause an enzymatic reaction;
A fourth step of preparing an extract by sonicating the mixture in which the enzymatic reaction has occurred;
A fifth step of filtering the extract using a screen mesh having a size of 40 to 60 mesh;
A sixth step of second filtering the first filtered extract;
To include the seventh step of sterilizing the secondary filtered extract at 90 ℃ for 30 seconds;
When preparing the mixture in the second step, 0.03 parts by weight of licorice extract, 0.05 parts by weight of dermis extract, 0.3 parts by weight of orange extract, 0.01 parts by weight of peppermint extract, and 0.01 parts by weight of rosemary extract,
When preparing the milled product in the first step by mixing 0.01 parts by weight of ginger with respect to 1 part by weight of onion,
In the third step, the stirring is stirred at 50 to 80 rpm, the heating temperature is 40 to 50 ℃, the enzymatic reaction is carried out for 2 to 4 hours,
In the third step, the enzyme is at least one of pectinase, cellulase,
Onion juice production method characterized in that the addition amount of the enzyme is 0.002 to 0.005 parts by weight based on 1 part by weight of the onion. delete delete delete

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