KR102264145B1 - A method for manufacturing onion extract powder - Google Patents

Abstract

The present invention relates to a method for producing onion concentrate powder, and more particularly, (a) washing the onion; (b) steaming the washed onion; (c) preparing an onion extract by hot water extraction of the steamed onion; (d) filtering and concentrating the onion extract to prepare an onion concentrate; (e) preparing a mixture by mixing the onion concentrate and dextrin; And (f) spraying the mixture to prepare an onion concentrate powder; relates to a method for producing an onion concentrate powder comprising a.

Description

A method for manufacturing onion extract powder {A method for manufacturing onion extract powder}

The present invention relates to a method for producing onion concentrate powder, and more particularly, (a) washing the onion; (b) steaming the washed onion; (c) preparing an onion extract by hot water extraction of the steamed onion; (d) filtering and concentrating the onion extract to prepare an onion concentrate; (e) preparing a mixture by mixing the onion concentrate and dextrin; And (f) spraying the mixture to prepare an onion concentrate powder; relates to a method for producing an onion concentrate powder comprising a.

Onion is a perennial plant belonging to the family Liliaceae with developed scales and is widely used in cooking and processing food along with garlic and red pepper in our diet.

Onion has the effect of promoting blood circulation, strengthening gastrointestinal function, and reinforcing physical strength. Recently, onion is in the spotlight as a preventive food for adult diseases because it lowers cholesterol concentration in the blood and increases blood flow in the cardiovascular system.

Onions are also effective in removing bad odors from fish and meat, and are sometimes added to sauces in a fresh or dried state.

On the other hand, long-term storage is difficult when onions are used as they are, so long-term storage is possible by preparing onions in a powder state, and it can be easily added to food in a dry state.

However, when the onion is pulverized, the components of the onion may change due to frictional heat during the grinding process, and the particles may agglomerate with each other, thereby reducing workability.

Therefore, even if the onion is powdered, it is necessary to develop a technology capable of maintaining the onion's unique taste and ingredients and maintaining the powder size uniformly.

Korean Patent Publication No. 10-2015-0115420

The present invention is to solve the problems of the prior art, and by manufacturing the onion concentrate in a powder form, it is possible to store for a long time, is convenient to carry, and to provide a method for producing an onion concentrate powder that can be easily added to food do.

Another object of the present invention is to provide an onion concentrate powder with improved flavor while maintaining the inherent taste and aroma of onions.

The present invention in order to achieve the above object (a) washing the onion; (b) steaming the washed onion; (c) preparing an onion extract by hot water extraction of the steamed onion; (d) filtering and concentrating the onion extract to prepare an onion concentrate; (e) preparing a mixture by mixing the onion concentrate and dextrin; And (f) spraying the mixture to prepare an onion concentrate powder; provides a method for producing an onion concentrate powder comprising a.

In one embodiment of the present invention, the step (b) is characterized in that the washed onion is steamed at 60 ~ 90 ℃ for 30 minutes ~ 2 hours.

In one embodiment of the present invention, the onion concentrate of step (d) is characterized in that the solid content is 10 to 40% by weight.

In one embodiment of the present invention, the step (e) is characterized in that 5 to 30 parts by weight of dextrin is mixed with respect to 100 parts by weight of the onion concentrate.

In one embodiment of the present invention, after step (f), it characterized in that it further comprises the step of aging the prepared onion concentrate powder.

The present invention also provides an onion concentrate powder prepared according to the above manufacturing method.

The present invention can provide a method for producing an onion concentrate powder that can be stored for a long time, is easy to carry, and can be easily added to food by preparing the onion concentrate in a powder form.

In addition, the present invention can provide an onion concentrate powder with improved flavor while maintaining the inherent taste and aroma of onions.

The present invention will be described in detail with reference to the following examples. The terms, examples, etc. used in the present invention are merely exemplified to explain the present invention in more detail and help those of ordinary skill in the art to understand, and the scope of the present invention should not be construed as being limited thereto.

Technical terms and scientific terms used in the present invention represent meanings commonly understood by those of ordinary skill in the art to which this invention belongs, unless otherwise defined.

The present invention comprises the steps of (a) washing the onion; (b) steaming the washed onion; (c) preparing an onion extract by hot water extraction of the steamed onion; (d) filtering and concentrating the onion extract to prepare an onion concentrate; (e) preparing a mixture by mixing the onion concentrate and dextrin; And (f) spraying the mixture to prepare an onion concentrate powder; relates to a method for producing an onion concentrate powder comprising a.

The step (a) is a step of removing foreign substances present on the surface of the onion by washing the onion. The onion is washed with running water or steam spraying to remove pesticides or various foreign substances present on the surface.

The onion may be washed and used as it is, or washed and used after peeling off a part of the surface of the onion.

The washed onion may be used as it is without drying, or may be put into a drying means for drying to remove moisture present on the surface, or the moisture may be adjusted to a predetermined content or less. Drying methods include natural drying, hot air drying, cold air drying, freeze drying, room temperature drying, vacuum drying, and the like.

The step (b) is a step of steaming the washed onion, and the washed onion may be steamed at 60 to 90° C. for 30 minutes to 2 hours.

By steaming the onion, the onion can be made soft and flexible, and through this, the mucus component contained in the onion can be easily extracted.

If the steaming temperature is less than 60℃ or the steaming time is less than 30 minutes, the time required for steaming will be longer. If the steaming temperature exceeds 90℃ or the steaming time exceeds 2 hours, the unique taste and ingredients of onions may change. .

The step (c) is a step of preparing an onion extract by hot water extraction of the steamed onion, and the onion extract can be prepared by hot water extraction of the steamed onion at 50 to 120° C. for 2 to 20 hours.

The hot water extraction can be extracted by adding 500 to 3,000 parts by weight of water based on 100 parts by weight of the steamed onion and heating at 50 to 120° C. for 2 to 20 hours.

In addition, the present invention may further include inorganic ionized water in the step of preparing the onion extract.

The inorganic ionized water is prepared by adding water to germanium, elvan, jadeite, and nephrite, and then heating at 150 to 300° C. for 10 to 20 hours to ionize the inorganic material, and the prepared inorganic ionized water is filtered through conventional filtration such as nonwoven fabrics, membrane filters Filtered by means of use.

The inorganic ionized water is prepared by ionizing the inorganic material by mixing 10-30 parts by weight of germanium, 10-30 parts by weight of elvan, 5-20 parts by weight of jadeite, and 5-20 parts by weight of nephrite with respect to 100 parts by weight of water and heating.

The onion extract prepared by adding and extracting the inorganic ionized water contains a large amount of minerals to improve human health and prevent adult diseases.

The content of the inorganic ionized water added in the step of preparing the onion extract is preferably 10 to 100 parts by weight based on 100 parts by weight of the steamed onion. Onion extract with maximized content can be prepared.

Step (d) is a step of preparing an onion concentrate by filtering and concentrating the onion extract, and after filtering the extract through a filter or a filtration membrane, only the filtrate may be separately obtained and concentrated.

At this time, it is preferable to cool the obtained onion extract to 5-30° C. and then filter it.

The filtered filtrate can be concentrated while applying heat or concentrated under a low temperature under vacuum to obtain an onion concentrate in a high viscosity state.

In this case, the onion concentrate preferably has a solid content of 10 to 40% by weight, and when the solid content is less than 10% by weight, it is difficult to prepare a powder of a uniform size, and when the solid content exceeds 40% by weight, processability is reduced.

The step (e) is a step of preparing a mixed solution by mixing the onion concentrate and dextrin. By mixing the dextrin with the prepared onion concentrate, agglomeration of the powder can be prevented and the spraying process can be improved.

The dextrin may be one or more of maltodextrin, acrodextrin, amylodextrin, erythrodextrin, and the like.

For example, maltodextrin and acrodextrin may be used simultaneously, and the weight ratio of maltodextrin and acrodextrin is preferably 70-90:10-30.

The content of the dextrin is preferably 5 to 30 parts by weight based on 100 parts by weight of the onion concentrate. If the content of dextrin is less than 5 parts by weight, the effect of the addition is insignificant, and if the content exceeds 30 parts by weight, the processability is reduced.

In addition, the present invention may further add one or more binders selected from starch, cellulose and chitosan to the mixture.

The binder may improve the binding force of the mixture to make the size of the onion concentrate powder uniform and improve processability.

The content of the binder is preferably 2 to 10 parts by weight based on 100 parts by weight of the onion concentrate. If the content of the binder is less than 2 parts by weight, the effect of the addition is insignificant, and if the content exceeds 10 parts by weight, the processability is reduced.

In particular, starch and chitosan may be used simultaneously as a binder, and in this case, the weight ratio of starch and chitosan is preferably 60 to 80:20 to 40.

The step (f) is a step of preparing an onion concentrate powder by spraying the mixed solution, and the mixed solution is put into a spray drying device such as a spray dryer, and the moisture is evaporated while flowing to prepare an onion concentrate powder.

The mixed solution is injected into the spray-drying apparatus and sprayed, so that water evaporates at the same time as the flow, so that a solid onion concentrate powder can be prepared.

At this time, it is preferable that the obtained onion concentrate powder has a particle size of 1 to 5 mm, and if the particle size of the powder is less than 1 mm, it is difficult to handle, and if the particle size exceeds 5 mm, it is not suitable for eating into food.

The present invention may further include the step of aging the prepared onion concentrate powder after step (f).

Through the aging process, the size of the onion concentrate powder can be maintained uniformly, and the taste and aroma of the components constituting the onion are harmonized to produce the onion concentrate powder with improved flavor while maintaining the unique taste and aroma of the onion.

The aging is preferably performed at 30 to 60° C. for 1 to 10 hours, and the size of the powder can be maintained uniformly within the numerical range, and the flavor of the onion can be maximized.

The present invention also relates to an onion concentrate powder prepared according to the above manufacturing method.

The onion concentrate powder of the present invention can be stored for a long time, is easy to carry, is easy to consume, and can be easily added to food.

The onion concentrate powder has improved flavor while maintaining the inherent taste and aroma of onions, thereby satisfying various needs of consumers.

Hereinafter, the present invention will be described in detail through Examples and Comparative Examples. The following examples are only exemplified for the practice of the present invention, and the content of the present invention is not limited by the following examples.

(Example 1)

(a) The onion was obtained and washed in running water.

(b) The washed onion was steamed at 70° C. for 90 minutes.

(c) After adding 1,000 parts by weight of water to 100 parts by weight of the steamed onion, hot water extraction was performed at 80° C. for 10 hours to prepare an onion extract.

(d) The onion extract was filtered and concentrated to prepare an onion concentrate. At this time, the solid content of the onion concentrate was 30% by weight.

(e) 100 parts by weight of the onion concentrate and 15 parts by weight of maltodextrin were mixed to prepare a mixture.

(f) The mixture was put into a spray dryer and then sprayed to prepare an onion concentrate powder.

(Example 2)

An onion concentrate powder was prepared in the same manner as in Example 1, except that the washed onion was steamed at 50° C. for 90 minutes.

(Example 3)

An onion concentrate powder was prepared in the same manner as in Example 1, except that the washed onion was steamed at 100° C. for 90 minutes.

(Example 4)

An onion concentrate powder was prepared in the same manner as in Example 1, except that the solid content of the onion concentrate was adjusted to 5% by weight.

(Example 5)

An onion concentrate powder was prepared in the same manner as in Example 1, except that the solid content of the onion concentrate was adjusted to 50% by weight.

(Example 6)

An onion concentrate powder was prepared in the same manner as in Example 1, except that 100 parts by weight of the onion concentrate and 2 parts by weight of maltodextrin were used.

(Example 7)

An onion concentrate powder was prepared in the same manner as in Example 1, except that 100 parts by weight of the onion concentrate and 40 parts by weight of maltodextrin were used.

(Example 8)

Onion concentrate powder was prepared in the same manner as in Example 1, except that 100 parts by weight of onion concentrate, 15 parts by weight of maltodextrin, and 5 parts by weight of starch were used.

(Comparative Example 1)

An onion concentrate powder was prepared in the same manner as in Example 1, except that step (b) was not used.

(Comparative Example 2)

An onion concentrate powder was prepared in the same manner as in Example 1, except that step (e) was not used.

Table 1 shows the results of evaluating the properties of the onion concentrate powder prepared in Examples and Comparative Examples.

(sensory test)

A sensory test was performed on onion concentrate powder for 50 panelists.

The sensory test was conducted according to a five-point scale method (5: very good, 4: good, 3: average, 2: bad, 1: very bad), and after investigating the aroma, taste, color, appearance and overall preference This was arithmetic averaged.

division incense flavor Color texture overall sign Example 1 4.0 4.1 4.1 4.1 4.1 Example 2 3.2 3.2 3.0 3.1 3.2 Example 3 2.9 3.1 3.1 3.0 3.1 Example 4 3.1 3.3 3.0 2.9 3.0 Example 5 3.0 3.2 3.1 3.0 3.1 Example 6 3.2 3.3 3.0 3.2 3.2 Example 7 3.3 3.0 3.2 3.3 3.3 Example 8 4.5 4.4 4.6 4.5 4.6 Comparative Example 1 2.3 2.2 2.3 2.1 2.2 Comparative Example 2 2.4 2.5 2.5 2.4 2.4

From the results of Table 1, it can be seen that Examples 1 to 8 are excellent in flavor, taste, color, texture, and overall acceptance of the onion concentrate powder. In particular, Examples 1 and 8 have the most excellent properties.

On the other hand, it can be seen that Comparative Examples 1 and 2 have very inferior properties compared to Examples.

Claims (6)

(a) washing the onion;
(b) steaming the washed onion;
(c) preparing an onion extract by hot water extraction of the steamed onion;
(d) filtering and concentrating the onion extract to prepare an onion concentrate;
(e) preparing a mixture by mixing the onion concentrate, dextrin and a binder; and
(f) preparing an onion concentrate powder by spraying the mixture;
The step (b) is to steam the washed onion at 60 ~ 90 ℃ for 30 minutes ~ 2 hours,
The onion concentrate of step (d) has a solid content of 10 to 40% by weight,
In step (e), 5 to 30 parts by weight of dextrin and 2 to 10 parts by weight of a binder are mixed with respect to 100 parts by weight of the onion concentrate,
The binder uses starch and chitosan at the same time,
The method for producing an onion concentrate powder, characterized in that the weight ratio of the starch and chitosan is 60 to 80: 20 to 40.
delete delete delete According to claim 1,
After step (f),
Method for producing onion concentrate powder, characterized in that it further comprises the step of aging the prepared onion concentrate powder.
delete