KR102372765B1 - Manufacturing method of red onion juice containing increased quercetin content - Google Patents

Abstract

The present invention relates to a method for producing purple onion juice having a high quercetin content, and more particularly, the steps of preparing a purple onion, washing the prepared purple onion, and selecting the washed purple onion; It characterized in that it comprises the steps of aging the selected purple onion at 45 ~ 60 ℃ 5 ~ 7 hours, steaming the matured purple onion, and juicing the steamed purple onion with a press.
According to the present invention, there is an advantage in that the content of quercetin, a physiologically active substance, is significantly higher than that of conventional onion juice, and there is no pungency, pungent taste, and off-flavor of onion, so the sensory preference is also excellent.

Description

Manufacturing method of purple onion juice with high quercetin content {MANUFACTURING METHOD OF RED ONION JUICE CONTAINING INCREASED QUERCETIN CONTENT}

The present invention relates to a method for producing purple onion juice with a high content of quercetin, and more particularly, to a method for preparing purple onion juice with a high content of quercetin by ripening, steaming and squeezing purple onions together with roots and skins. will be.

Onion is a two-year-old plant belonging to the family Liliaceae, and the diameter of the stalk reaches 10cm and is spherical or spherical. In September, a large inflorescence grows from the tip of the stalk, and many flowers with stalks hang in a umbilical shape. The stalk is used for food. In addition, onion is a very important agricultural product with the highest domestic production (about 1 million tons) of seasoned vegetables, twice that of green onions (500,000 tons).

Onion ingredients include quercetin 3-O-glucoside, quercetin 3,4'-diglucoside, and quercetin 4'-glucoside, which are mainly quercetin glycosides. It was found that many compounds of the system were contained. In particular, it is known that red onion, that is, purple onion, has a significantly higher content of quercetin than normal onion.

The quercetin (quercetin) is hardly contained in the edible part, but is contained in a large amount in the brown outer shell (about 83 mg per dry g), and its content is known to reach tens to hundreds of times that of the edible part. The quercetin (quercetin) is a compound reported to exhibit various physiological activities, such as anti-inflammatory action, brain cell protective activity, anticancer action, anti-diabetes, anti-obesity, anti-hypertension.

However, onions having the above-mentioned effects have a unique pungent taste and flavor, making it difficult to consume raw, and due to poor storage properties, various methods of using onions are required to promote consumption of onions.

As one method, onions are extracted and consumed as onion juice. For example, Korean Patent Registration No. 10-1292085 discloses an onion fermented beverage that optimally controls the taste and odor caused by onions by manufacturing onion juice through a fermentation process, and in Korean Patent Registration No. 10-0998529 There is disclosed a method for producing onion juice that reduces the pungency and flavor of onions by heat-treating onion to inactivate enzymes, ripening and fermenting the onion, and squeezing it to produce onion juice. In addition, Patent Registration No. 10-1017594 also discloses a method of increasing the quercetin content of the onion extract through fermentation.

However, all of the prior literatures have a disadvantage that the sensory preference is not good due to the peculiar fermented smell by using fermentation.

KR 10-1292085 B1 KR 10-0998529 B1 KR 10-1017594 B1

Accordingly, it is an object of the present invention to provide onion juice having a high content of quercetin, which is a physiologically active substance, without a fermentation process, and excellent sensory preference because there is no taste and odor.

The method for producing purple onion juice with a high quercetin content of the present invention for achieving the above object includes the steps of preparing a purple onion, washing the prepared purple onion, and selecting the washed purple onion; , Ripening the selected purple onion at 45 to 60° C. for 5 to 7 hours, steaming the matured purple onion, and juicing the steamed purple onion with a compressor, The step of aging the purple onion at 45 to 60° C. for 5 to 7 hours is by mixing the selected purple onion with the fruit of the motherwort tree and the leaves of the spruce tree in a weight ratio of 1:0.01 to 0.1: 0.01 to 0.1, followed by aging. , It is characterized in that it is possible to prepare purple onion juice having a higher quercetin content than onion juice prepared without going through the above processes.

The purple onion in the step of preparing the purple onion is characterized in that it includes both the root and the skin.

The washing of the prepared purple onion includes a process of first washing the prepared purple onion in running water, and immersing the first washed purple onion in a mixture of water and glacial acetic acid for 15 to 20 minutes to perform a secondary washing process It is characterized in that it includes.

The step of steaming the aged purple onion is characterized in that it is steamed for 4 to 8 hours at a pressure of 2 to 4 atm and a temperature of 95 to 110°C.

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After the second washing process by immersing the first washed purple onion in a mixture of water and glacial acetic acid for 15 to 20 minutes, the third washing process of immersing the second washed purple onion in grape fermented vinegar for 1 to 3 minutes It is characterized in that it further comprises.

According to the method for producing purple onion juice with high quercetin content according to the present invention, the content of quercetin, a physiologically active substance, is significantly higher than that of conventional onion juice, and there is no pungent, pungent and off-flavor of onion, so the sensory preference is also excellent. There is this.

1 is a flow chart showing a method for producing a purple onion juice with a high quercetin content according to the present invention.

Hereinafter, the present invention will be described in detail.

Most of the conventional onion juice uses a fermentation method to increase the content of physiologically active substances, and the fermented juice has a disadvantage in that it has a poor sensory preference due to its unique odor.

Accordingly, the present invention has the greatest characteristic in that it produces onion juice that has no odor and has no pungent and pungent taste, which is characteristic of onions, and which has excellent sensory preference and has a high content of quercetin, a physiologically active substance.

The onion juice production method of the present invention includes the steps of preparing a purple onion, washing the prepared purple onion, selecting the washed purple onion, and heating the selected purple onion at 45 to 60° C. Aging for 5-7 hours, steaming the matured purple onion, and juicing the steamed purple onion with a compressor.

Hereinafter, the present invention will be described in detail step by step with reference to FIG. 1 .

Steps to prepare purple onions.

First, prepare the purple onion.

The purple onion has a higher content of quercetin, anthocyanidin, vitamins B1, B2, C, calcium, phosphorus and minerals than normal onions, and has antibacterial action, detoxification action, cholesterol reduction, anti-arteriosclerosis, blood sugar lowering, cardiovascular It has more excellent effects such as prevention of related diseases, xanthine oxidase inhibitory activity, tyrosinase inhibitory activity, anticancer activity, and angiotensin converting enzyme inhibitory activity. Therefore, the present invention uses a purple onion rather than a normal onion. In addition, the nutrients of the purple onion are more abundant in the roots and skins, and the roots and skins are prepared and used as they are without removing them.

Washing the prepared purple onion.

Next, the prepared purple onion is washed. As described above, since both the root and the peel are used, it is natural to wash them without removing them.

Specifically, the washing method is to first wash the prepared purple onion using running water, and immerse the first washed onion in a mixture of water and glacial acetic acid for 15 to 20 minutes to perform secondary washing. This is to cleanly remove foreign substances from the onion through the first washing, and to alleviate the spicy and pungent taste of the onion through the secondary washing.

Here, the mixing ratio of water and glacial acetic acid mixture at the time of the second washing is sufficient when a 10:0.5 to 2 weight ratio is sufficient. If the amount of glacial acetic acid used is too small, the pungency and bitter taste cannot be sufficiently alleviated, and if excessive, the onion due to glacial acetic acid This is because the flavor of the juice may deteriorate.

And it is natural that the purple onion recovered from the mixture of water and glacial acetic acid after the second washing can be naturally dried at room temperature to remove moisture.

Selecting the washed purple onion.

After the second washing, that is, immersion, the removed purple onion is selected. Here, it is sufficient to select a defective product such as a product that has foreign substances or is corrupted.

A step of aging the selected purple onion at 45 to 60 ° C for 5 to 7 hours.

The selected purple onion is aged to increase the content of physiologically active ingredients, ie, quercetin, etc. contained in the onion, and to remove the spicy taste and flavor of the onion.

At this time, it is preferable that the aging is performed at 45 to 60° C. for 5 to 7 hours. If the aging temperature is too low or too high, the physiologically active ingredients cannot be strengthened, and if the aging time is too short, the spicy taste and flavor of the onion cannot be removed. , because even if it exceeds 7 hours, there is no significant difference in the effect of increasing physiologically active ingredients and removing pungency and flavor. And the humidity during the aging is not limited, but when it is limited to 50 to 80%, the physiologically active ingredients can be further strengthened.

The ripened purple onion to mature step.

Next, the purple onion is steamed. It is to prevent the component of quercetin from escaping or being destroyed from the purple onion through the steaming. That is, when the steaming process is omitted and the juice is directly extracted, the quercetin cannot be maintained in the purple onion as it is, and the content of quercetin is lowered due to escape or destruction during the juice extraction. This disadvantage is solved through the steaming process.

The steaming is preferably performed for 4 to 8 hours at a pressure of 2 to 4 atm and a temperature of 95 to 110 ° C. If the conditions of the pressure, temperature and time are exceeded, the content of quercetin is lowered. Because.

remind steamed Juicing the purple onion with a press.

Next, the steamed purple onion is juiced with a press.

Since the process of juicing is a conventionally published process, a detailed description thereof will be omitted.

The purple onion juice of the present invention prepared as described above has a higher content of quercetin compared to conventional onion juice, so it can help maintain the health of the ingester, and there is no pungent or pungent taste of onion, and there is no odor, so it has the advantage of excellent sensory preference. there is.

On the other hand, in order to further increase the quercetin content of the purple onion juice and further improve the sensory preference, in the step of aging the selected purple onion at 45 to 60° C. for 5 to 7 hours, It can also be aged after mixing the fruit and leaves of the Bodhi tree.

In other words, the physiologically active substances are further strengthened and the flavor is further improved through the fruits of the mulberry tree and the leaves of the wild bodhi tree that are aged together with the onion and steamed.

Here, the mulberry tree (Vaccinium bracteatum Thunb) is a dicotyledonous angiosperm plant of the order Rhododendron, which is grown in the coastal areas, and when the fruit is aged and steamed together with the onion, the quercetin content of the onion is further strengthened as well as off-flavor, it removes the

And, the bodhi tree (Elaeagnus multriflora Thunb) is known as a garden tree to the extent that it is planted in a garden to pick its fruits, and when the leaves are aged and steamed together with onions, the quercetin content of onions is further strengthened.

At this time, the mixing ratio of the selected purple onion, the fruit of the motherwort tree, and the leaf of the bodhi tree is not limited, but is most preferably 1:0.01 to 0.1: 0.01 to 0.1 by weight, and the quercetin enhancing effect within this range because it is the best

In addition, in the washing step, after the primary washing and the secondary washing, the secondary washing may further include a tertiary washing process of immersing the washed purple onion in grape fermented vinegar for 1 to 3 minutes.

This is because, when the tertiary washing process is further included, the physiologically active ingredients of the purple onion can be further strengthened, as well as the already and off-flavor of the onion can be significantly removed, and the flavor can be further enhanced.

Here, the grape fermented vinegar can be prepared as follows, and it is natural that water and grape fermented vinegar can be mixed and diluted in a weight ratio of 10:1 to 2 when immersed.

The grape fermented vinegar, the process of mixing the fruit of grapes with sugar in a weight ratio of 1:0.2 to 1, fermenting at 15 to 30° C. for 90 to 180 days, filtering the fermented product, and the filtered The process of adding yeast to the filtrate and fermenting it with alcohol for 20-30 days at 20-25 ℃, inoculating the alcohol-fermented fermented product with acetic acid bacteria and fermenting it with acetic acid at 20-30 ℃ for 25-30 days, and the acetic acid It is prepared including the process of aging the fermented fermented product at a temperature of 5 to 20 ° C for 1 to 18 months so that the pH is about 2 to 4.

To explain this in more detail, first, the fruits of the grapes are thoroughly washed, and sugar is mixed thereto in a weight ratio of 1:0.2 to 1. In this case, as the sugar, as well as sugar, honey, etc. can all be used, but it is not limited thereto. Then, the mixture of grape fruit and sugar is fermented at 15 to 30° C. for 90 to 180 days.

Next, it is filtered to filter out the solid content. At this time, the filtration method is not limited.

Then, yeast is added to the filtrate for alcohol fermentation. Here, the input amount of the yeast is about 0.05 to 1 part by weight based on 100 parts by weight of the filtrate, and fermented at 20 to 25° C. for 20 to 30 days. The alcoholic fermentation is according to a known method, and the method is not limited thereto. In addition, the type of yeast is also not limited, for example, Saccharomyces cerevisiae and the like may be used. In addition, the filtered filtrate can be added after adjusting the sugar content to about 12-25 brix for smooth fermentation and vinegar flavor, and purified water is used for dilution of the filtrate.

Next, acetic acid bacteria are inoculated into the alcohol-fermented fermented product. At this time, the inoculation amount is to inoculate 3 to 10 parts by weight of acetic acid bacteria with respect to 100 parts by weight of the alcohol-fermented fermented product. The type of the acetic acid bacteria is not limited, for example, Acetobacter pasterurianus, Acetobacter aceti, etc. may be used, and various known in the field to which this technology belongs may be used. The fermented product inoculated with the acetic acid bacteria is fermented at 20-30° C. for 25-30 days. At this time, it is natural to sufficiently stir the fermented product inoculated with acetic acid bacteria at intervals of 1 to 3 days for smooth fermentation.

And finally, the fermented acetic acid is aged for 1 to 18 months at a temperature of 5 to 20 ℃ avoiding direct sunlight.

Vinegar prepared by the above method has a pH of about 2 to 4, and has no strong odor of vinegar, and contains a large amount of antioxidants.

Hereinafter, the present invention will be described in detail through specific examples.

(Example 1)

Prepare 1.5 kg of purple onion roots and skins, wash them first in running water, and immerse them in 5 kg of a mixture (25° C.) of water and glacial acetic acid in a 10:1 weight ratio for 15 minutes to wash and drain. paid Then, it was left at room temperature for 30 minutes to dry, and foreign substances and defective products were selected.

The selected purple onion was aged for 6 hours at a temperature of 50° C. and a humidity of 70%, and after steaming for 6 hours at a pressure of 3 atm and a temperature of 100° C., the juice was extracted with a press.

(Example 2)

It was carried out in the same manner as in Example 1, except that at the time of aging, 1 kg of the selected purple onion was mixed with 70 g of the fruit of the mother tree and 70 g of the leaf of the spruce tree and aged. The fruit of the moss tree and the leaves of the bodhi tree were washed and used.

(Example 3)

The same procedure as in Example 1 was performed, but after the second washing, the second washed purple onion was immersed in 5 kg of a mixture (25° C.) of water and grape fermented vinegar in a 10:1 weight ratio for 2 minutes, followed by a third washing. .

The grape fermented vinegar was prepared as follows. The grape fermented vinegar was mixed with 10 kg of unpeeled grapes with 5 kg of white sugar, and fermented for 120 days in a fermentation room at 20°C. Then, it was filtered through a filter to remove solids. Next, the filtered filtrate was diluted with purified water to have a sugar content of 20Brix, and 4 g of yeast (Saccharomyces cerevisiae (ATCC 24858)) was inoculated into 2 kg of the diluted solution, and then fermented in a fermentation room at 20° C. for 25 days. Then, 100 g of acetic acid bacteria (Acetobacter aceti (KCCM 12655)) was inoculated into the fermented product, and then fermented in a fermentation room at 25° C. for 30 days. It was stirred every 3 days during fermentation. The final acetic acid fermentation was aged for 6 months at a temperature of 10 °C. The pH of the final ripened grape fermented vinegar was 3.4.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, except that the aging and steaming processes were omitted.

(Test Example 1)

The contents of quercetin of Examples 1 to 3 and Comparative Example 1 were compared by HPLC. For HPLC conditions, the sample was evaporated to dryness, methanol was added to the dried material to 100,000 ppm, and then passed through a 0.45 μm-sized membrane, and 30 μl of it was used as a sample for HPLC analysis. The column is Hypersil BDS C18 (5μ, 250×46mm) made by Thermo Hypersil-Keystone, and the mobile phase is 99% deionized distilled water + 1% acetic acid (A) and 99% acetonitrile + 1% acetic acid (B). The solvent was transferred at a rate of 0.8 ml. The solvent gradient is 0%(B)→100%(B) for 40 minutes, then 100%(B) for 5 minutes, and then back to 100%(B)→0%(B) again for the last 5 minutes. programmed. The amount of sample injected was 20 μl, and the chromatogram was shown as 368 nm, the maximum absorption wavelength of quercetin. And the results are shown in Table 1 below as the quercetin content per 1 g of dry matter. As a control, commercially available fermented onion juice was used.

Test Example 1 Results division Example 2 Example 2 Example 3 Comparative Example 1 control content 0.31mg 0.50mg 0.43mg 2.4 μg 0.24mg

As shown in Table 1, the quercetin content per 1 g of dry matter was 2.4 μg in Comparative Example 1, 0.31 mg of Example 1, 0.50 mg of Example 2, and 0.43 mg of Example 3 It was confirmed that there was a significant difference. In addition, it was confirmed that the Examples of the present invention exhibit a higher quercetin content than the control.

Therefore, it was confirmed that the method for producing onion juice according to the present invention increased the content of quercetin.

(Test Example 2)

Sensory evaluation of Examples 1 to 3 and Comparative Example 1 was performed.

In the sensory evaluation, 100 trained sensory evaluation personnel were evaluated for taste, aroma, appearance, and overall preference using a 9-point rating method (1; very bad, 9; very good), and the average value was calculated in Table 2 below shown in As a control, commercially available fermented onion juice was used.

Test Example 2 Results division taste incense Exterior overall sign Example 1 6.7 6.5 5.9 6.6 Example 2 7.2 7.3 5.9 7.2 Example 3 7.1 7.0 6.0 7.0 Comparative Example 1 4.1 4.0 5.7 4.1 control 5.1 4.5 5.0 4.7

As can be seen in Table 2, it was confirmed that Examples 1 to 3 according to the present invention were significantly superior in taste, flavor and overall preference compared to Comparative Example 1 and the control group. However, there was no significant difference in appearance.

Therefore, it was confirmed that the onion juice according to the present invention has excellent sensory preference.

As described above in detail a specific part of the present invention, for those of ordinary skill in the art, this specific description is only a preferred embodiment, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

The steps of preparing the purple onion,
washing the prepared purple onion;
selecting the washed purple onions;
A step of aging the selected purple onion at 45 ~ 60 ℃ 5 ~ 7 hours;
steaming the aged purple onion;
Comprising the step of juicing the steamed purple onion with a compressor,
The step of aging the selected purple onion at 45 to 60° C. for 5 to 7 hours,
It is characterized in that the selected purple onion is aged by mixing the fruit of the motherwort tree and the leaves of the spruce tree in a weight ratio of 1:0.01 to 0.1: 0.01 to 0.1 by weight, and quercetin content than the onion juice prepared without the above processes How to make this high purple onion juice.
According to claim 1,
The purple onion of the step of preparing the purple onion,
A method for producing purple onion juice, characterized in that it includes both the root and the skin, and has a higher quercetin content than the onion juice prepared without going through the above processes.
According to claim 1,
The step of washing the prepared purple onion is,
The process of first washing the prepared purple onion in running water;
It characterized in that it comprises a process of second washing by immersing the first washed purple onion in a mixture of water and glacial acetic acid for 15 to 20 minutes, purple onion juice having a higher quercetin content than onion juice prepared without the above processes manufacturing method.
According to claim 1,
The step of steaming the aged purple onion,
A method for producing purple onion juice having a higher quercetin content than onion juice prepared without the above processes, characterized in that it is steamed for 4 to 8 hours at a pressure of 2 to 4 atm and a temperature of 95 to 110 ° C.
delete 4. The method of claim 3,
After the second washing process by immersing the first washed purple onion in a mixture of water and glacial acetic acid for 15 to 20 minutes,
It characterized in that it further comprises a tertiary washing process of immersing the secondary washed purple onion in grape fermented vinegar for 1 to 3 minutes, the production of purple onion juice having a higher quercetin content than onion juice prepared without the above processes method.

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