KR102436544B1 - Sugar-free candy manufacturing method using onion extract - Google Patents
Sugar-free candy manufacturing method using onion extract Download PDFInfo
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- KR102436544B1 KR102436544B1 KR1020200014810A KR20200014810A KR102436544B1 KR 102436544 B1 KR102436544 B1 KR 102436544B1 KR 1020200014810 A KR1020200014810 A KR 1020200014810A KR 20200014810 A KR20200014810 A KR 20200014810A KR 102436544 B1 KR102436544 B1 KR 102436544B1
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- South Korea
- Prior art keywords
- onion
- extract
- xylitol
- present
- candy
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 양파 추출물, 향미제 및 자일리톨을 혼합하는 단계를 포함하는, 양파캔디 제조방법에 관한 것으로 본 발명의 캔디의 구성성분인 양파 추출물은 인체에 유용한 성분을 다량 포함하고 있어 고혈압 예방, 염증 완화, 상처 회복 증진, 혈당조절 및 숙면 등에 도움을 주고 자일리톨을 이용한 무설탕 캔디이므로 당뇨병 환자도 무리없이 섭취할 수 있는 장점이 있다. 또한, 상기 양파 추출물은 양파를 증숙시켜 얻은 것이고 레몬 농축액과 같은 향미제가 첨가되므로 양파 특유의 맛과 냄새에 거부감이 있는 사람도 용이하게 섭취할 수 있다.The present invention relates to a method for preparing onion candy, comprising mixing an onion extract, a flavoring agent and xylitol. , wound healing, blood sugar control, and good sleep. Since it is a sugar-free candy using xylitol, it has the advantage that even diabetic patients can consume it without unreasonableness. In addition, the onion extract is obtained by steaming the onion, and since a flavoring agent such as lemon concentrate is added, it can be easily ingested even by people who are reluctant to the unique taste and smell of onions.
Description
본 발명은 양파 추출물, 향미제 및 자일리톨을 혼합하는 단계를 포함하는, 양파캔디 제조방법에 관한 것이다.The present invention relates to a method for preparing onion candy, comprising mixing an onion extract, a flavoring agent and xylitol.
양파는 대표적인 향신료 중의 하나로써, 그 독특한 향과 매운맛으로 인해 오래 전부터 향신 조미료로 사용되어 오고 있으며, 그 성분으로 flavonoid계인 quercetin, quercetrin, rutin 등과 allyl propyl disulfide, dially disulfide 등 유황화합물을 함유하고 있어, 항산화작용, 발암물질의 활성감소, 암세포의 효소 저해작용이 널리 알려져 있다.Onion, as one of the representative spices, has been used as a spice seasoning for a long time due to its unique flavor and pungent taste. Antioxidant action, reduction of carcinogen activity, and enzyme inhibitory action of cancer cells are widely known.
한편, 세계 식품산업의 발전과 더불어 오랜 기간 어린이나 청소년 혹은 중장년층 및 노년층에 이르기까지, 섭취 및 휴대가 간편하고 손쉽게 접할 수 있는 특성으로 인해, 많은 사랑을 받는 등 높은 소비자 기호성을 지닌 식품으로는 사탕이나 젤리, 양갱과 같은 캔디류 제품이 있다.On the other hand, with the development of the global food industry, for a long period of time, from children, adolescents, middle-aged and elderly people, candy is a food with high consumer preference, which is loved by many people because it is easy to consume and carry and easily accessible. There are candy-like products such as jelly and yokan.
이러한 캔디류 제품은, 지금과 같이 모든 계층에 있어서 널리 애용되기 전에는, 종래 그 주 소비계층이 어린이나 청소년들이었기에 단순히 맛 위주의 관능 향상을 위해 첨가물을 넣어 제조되어 판매되어 왔으나, 이제는 캔디에 다양한 기능성 성분을 첨가하여 종래 맛과 같은 관능 이외에 기능성을 향상시켜 캔디의 소비계층을 어린이나 청소년에만 한정시키지 않고 성인, 노인층까지 확대하여 매출 신장을 보이고 있는 최근의 시대적 흐름에 편승하여, 발전해가는 소비자의 새로운 기호를 맞출 수 있고, 기능성과 건강성 및 시장성을 함께 지닌 새로운 기능성 건강식품의 개발이 절실히 필요한 실정이다.Before these candy products were widely used in all classes as they are now, the main consumer groups were children and adolescents, so they were manufactured and sold simply by adding additives to improve the sensuality based on taste. By adding ingredients to improve functionality in addition to the sensory taste like conventional ones, the consumer group of candy is not limited to children or adolescents, but is expanded to adults and the elderly, riding on the trend of the recent times, which is showing an increase in sales. There is an urgent need to develop a new functional health food that can match preferences and has both functionality, health and marketability.
이러한 배경하에서 본 발명자들은 인체에 유용한 성분을 다수 포함하는 양파를 이용하되 기호도를 높혔으며, 자일리톨을 이용하여 당뇨병 환자도 섭취 가능한 캔디를 완성하였다.Against this background, the present inventors used onion containing a large number of components useful for the human body, but increased the preference, and completed a candy that can be consumed even by diabetic patients by using xylitol.
본 발명자들은 인체에 유용한 성분을 다수 포함하는 양파를 이용하되 기호도를 높혔으며, 자일리톨을 이용하여 당뇨병 환자도 섭취 가능한 캔디를 완성하였다.The present inventors used onions containing a large number of components useful for the human body, but increased the preference, and completed a candy that can be consumed even by diabetic patients by using xylitol.
이에 본 발명의 목적은 양파 추출물, 향미제 및 자일리톨을 혼합하는 단계를 포함하는, 양파캔디 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for preparing onion candy, comprising mixing an onion extract, a flavoring agent and xylitol.
상기 본 발명의 목적을 달성하기 위해 본 발명은 양파 추출물, 향미제 및 자일리톨을 혼합하는 단계를 포함하는, 양파캔디 제조방법을 제공한다.In order to achieve the object of the present invention, the present invention provides a method for producing onion candy, comprising the step of mixing an onion extract, a flavoring agent and xylitol.
본 발명의 일 구현예로 상기 양파 추출물은 하기의 단계를 통해 얻어지는 것인, 양파캔디 제조방법 일 수 있다.In one embodiment of the present invention, the onion extract may be obtained through the following steps, an onion candy manufacturing method.
a) 양파를 증숙하는 단계;a) steaming the onion;
b) 상기 a) 단계에서 증숙된 양파를 마쇄하는 단계;b) grinding the onion steamed in step a);
c) 상기 b) 단계에서 마쇄한 양파에 용매를 가하여 양파 추출물을 얻는 단계 및c) adding a solvent to the onion ground ground in step b) to obtain an onion extract;
d) 상기 c) 단계에서 얻은 양파 추출물을 여과하는 단계.d) filtering the onion extract obtained in step c).
본 발명의 일 구현예로 상기 자일리톨은 90 내지 95℃로 가열된 것일 수 있다.In one embodiment of the present invention, the xylitol may be heated to 90 to 95 ℃.
본 발명의 일 구현예로 상기 혼합하는 단계 이후 혼합된 양파 추출물, 향미제 및 자일리톨을 결정화하는 단계를 더 포함하는 것일 수 있다.In one embodiment of the present invention, after the step of mixing, the step of crystallizing the mixed onion extract, flavoring agent and xylitol may be further included.
본 발명의 일 구현예로 상기 향미제는 레몬 농축액인 것일 수 있다.In one embodiment of the present invention, the flavoring agent may be a lemon concentrate.
본 발명의 캔디의 구성성분인 양파 추출물은 인체에 유용한 성분을 다량 포함하고 있어 고혈압 예방, 염증 완화, 상처 회복 증진, 혈당조절 및 숙면 등에 도움을 주고 자일리톨을 이용한 무설탕 캔디이므로 당뇨병 환자도 무리없이 섭취할 수 있는 장점이 있다. 또한, 상기 양파 추출물은 양파를 증숙시켜 얻은 것이고 레몬 농축액과 같은 향미제가 첨가되므로 양파 특유의 맛과 냄새에 거부감이 있는 사람도 용이하게 섭취할 수 있다.The onion extract, which is a component of the candy of the present invention, contains a large amount of useful components for the human body, and thus helps prevent high blood pressure, relieve inflammation, promote wound healing, control blood sugar, and sleep well. There are advantages to doing. In addition, the onion extract is obtained by steaming the onion, and since a flavoring agent such as lemon concentrate is added, it can be easily ingested even by people who are reluctant to the unique taste and smell of onions.
도 1은 본 발명의 캔디 제조방법의 일례를 개략적으로 나타낸 것이다.1 schematically shows an example of a candy manufacturing method of the present invention.
본 발명은 양파 추출물, 향미제 및 자일리톨을 혼합하는 단계를 포함하는, 양파캔디 제조방법을 제공한다.The present invention provides a method for preparing onion candy, comprising the step of mixing an onion extract, a flavoring agent and xylitol.
본 발명에서 양파란 백합과에 속하는 다년생 식물로 오랜 재배역사와 더불어 특유의 맛과 향을 적용한 식품, 향신료 및 약재 등으로 이용되고 있다. 품종은 비늘줄기가 둥근 모양과 납작하게 둥근 모양, 비늘줄기의 껍질이 붉은빛인 것과 노란 것, 그리고 흰 것 등으로 나뉜다. 일반적으로 식용하는 양파 품종은 노란 양파, 붉은 양파, 흰 양파, 작은 양파의 4가지 품종이 주류를 이루고 있으나 이에 제한되는 것은 아니다.In the present invention, onion is a perennial plant belonging to the family Liliaceae, and it is used as food, spices, and medicines with a unique taste and fragrance along with a long cultivation history. Varieties are divided into round and flat scaly stems, red, yellow, and white scaly shells. Generally, four types of onion varieties edible are yellow onion, red onion, white onion, and small onion, but is not limited thereto.
양파는 단백질, 탄수화물, 비타민 C, 칼슘, 인, 철 등의 영양소가 다량 함유되어 있다. 양파의 퀘르세틴이라는 성분은 지방과 콜레스테롤이 혈관에 축적되는 것을 억제하여 고혈압 예방에 도움을 준다. 또한 퀘르세틴은 활성산소와 과산화지질로부터 세포가 공격당하는 것을 막아주는 역할을 하며 세포의 염증 및 상처를 회복하는 데 효과가 있다.Onions are rich in nutrients such as protein, carbohydrates, vitamin C, calcium, phosphorus, and iron. Onion's component called quercetin helps prevent high blood pressure by inhibiting the accumulation of fat and cholesterol in blood vessels. In addition, quercetin plays a role in preventing cells from being attacked by free radicals and lipid peroxide, and is effective in restoring cell inflammation and wounds.
Quercetin(2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-4H-chromen-4-one)은 flavonoid의 일종으로서, 정확히는 글리코사이드나 아글리콘 형태로 대부분 야채나 과일에서 생산되는 flavonol 이다. Quercetin 및 이들 배당체는 항산화, 항염증, 항균, 항바이러스, 암세포증식억제, 혈압강하 및 모세 혈관 강화 작용 등 다양한 있다고 알려져 있어, quercetin 물질을 함유한 식품에 대한 관심이 고조되고 있다. 더욱이 quercetin의 아글리콘은 글리코사이드보다 더 강력한 약리 활성을 가지고 있는 것으로 보고되고 있는데,약리 작용이 보고되고 있다.Quercetin (2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-4H-chromen-4-one) is a kind of flavonoid, to be precise, in the form of glycoside or aglycone, most flavonol produced in vegetables and fruits. to be. Quercetin and its glycosides are known to have various antioxidant, anti-inflammatory, antibacterial, antiviral, cancer cell growth inhibition, blood pressure lowering and capillary strengthening actions, and interest in foods containing quercetin is increasing. Moreover, the aglycone of quercetin is reported to have stronger pharmacological activity than glycoside, and pharmacological action has been reported.
또한, 양파에는 크롬이 풍부하게 들어있는데, 크롬은 포도당 대사의 항상성을 유지하는 미량 무기질이며, 인슐린 작용을 촉진해주므로 혈당 조절에 도움이 된다. In addition, onions contain a lot of chromium, which is a trace mineral that maintains homeostasis of glucose metabolism, and promotes insulin action, thereby helping to control blood sugar.
또한, 양파에 들어있는 알리신 성분은 신경안정제 역할을 하므로, 잠을 잘 때 머리맡에 양파를 두면 신경을 안정시켜서 잠을 한결 편안하게 자는데 도움을 준다. 또한 알리신은 일산화질소를 배출해 혈관의 강직성을 떨어뜨려 혈압을 낮추는 효과가 있으며, 혈소판이 엉기는 것을 방지하고 혈관 내의 섬유소 용해 작용을 도와주기 때문에 혈전이나, 뇌졸중 위험을 감소시켜주기도 한다.In addition, the allicin component in onions acts as a calming agent, so placing onions by your bedside helps you sleep more comfortably by stabilizing your nerves. In addition, allicin has the effect of lowering blood pressure by releasing nitric oxide to decrease the rigidity of blood vessels, and also reduces the risk of blood clots and strokes because it prevents platelets from clumping and helps fibrinolysis in blood vessels.
상기 양파는 80℃의 원적외선을 20 ~ 30분 동안 조사하여 케르세틴의 함량을 증진시킬 수 있다.The onion can enhance the content of quercetin by irradiating far-infrared rays at 80° C. for 20 to 30 minutes.
본 발명에서 상기 양파 추출물은 추출처리에 의해 얻어지는 추출액, 추출액의 희석액 또는 농축액, 추출액을 건조하여 얻어지는 건조물, 또는 조정제물 또는 정제물 중 어느 하나를 포함할 수 있다.In the present invention, the onion extract may include any one of an extract obtained by extraction treatment, a diluted or concentrated solution of the extract, a dried product obtained by drying the extract, or a crude product or a purified product.
본 발명에서 향미제란 식품에 좋은 냄새와 맛을 더하는 재료로 양파 특유의 맛과 향을 개선 시킬 수 있는 것이면 제한이 없다.In the present invention, a flavoring agent is a material that adds a good smell and taste to food, and is not limited as long as it can improve the unique taste and flavor of onion.
본 발명에서 자일리톨이란 자일로스를 환원하여 얻는 5탄당 알코올을 의미한다. 흰색의 결정성 분말로 무취이며 물에 잘 녹는 특성이 있다. 무설탕 과자나 초콜릿, 껌 등의 제조에 사용되는 신규 감미료 중의 하나로 많이 사용되며 구강 미생물에 의해 발효하지 않고, 플라크 형성을 감소시켜 충치를 예방하는 작용도 한다. 단맛을 가지며 청량감이 있다. 이 감미료는 인슐린 분비를 촉진하는데 인슐린작용을 개재하지 않고 세포에 들어가 혈당에 영향을 미치지 않는 등의 특성이 있기 때문에 의료용으로 당뇨병 환자에게 포도당 대용으로 에너지 보급 목적으로 사용하기도 한다.In the present invention, xylitol refers to a pentose alcohol obtained by reducing xylose. It is a white crystalline powder, odorless and soluble in water. It is widely used as one of the new sweeteners used in the manufacture of sugar-free sweets, chocolate, and gum. It has a sweet taste and a refreshing feeling. This sweetener promotes insulin secretion, but it enters cells without intervening insulin action and does not affect blood sugar.
상기 양파추출물과 자일리톨의 배합비는 1 : 1 내지 10의 중량비 일 수 있으나 이에 제한되는 것은 아니다.The mixing ratio of the onion extract and xylitol may be 1:1 to 10 by weight, but is not limited thereto.
본 발명에서 캔디란 당을 주체로 하는 과자를 총칭하는 의미이다.In the present invention, candy is a generic term for sweets mainly containing sugar.
본 발명에서 상기 양파 추출물은 하기의 단계를 통해 얻어지는 것일 수 있다.In the present invention, the onion extract may be obtained through the following steps.
a) 양파를 증숙하는 단계;a) steaming the onion;
b) 상기 a) 단계에서 증숙된 양파를 마쇄하는 단계;b) grinding the onion steamed in step a);
c) 상기 b) 단계에서 마쇄한 양파에 용매를 가하여 양파 추출물을 얻는 단계 및c) adding a solvent to the onion ground ground in step b) to obtain an onion extract;
d) 상기 c) 단계에서 얻은 양파 추출물을 여과하는 단계.d) filtering the onion extract obtained in step c).
본 발명에서 상기 증숙이란 대상물을 쪄서 숙성시킨 것을 의미하며 본 발명의 양파는 증숙시 매운맛과 특유의 향이 줄어드는 효과가 있다. 본 발명에서 상기 증숙은 1시간 내지 2시간 동안 수행할 수 있으나 이에 제한되는 것은 아니다.In the present invention, the steaming means that the object is steamed and aged, and the onion of the present invention has the effect of reducing the pungent taste and characteristic flavor during steaming. In the present invention, the steaming may be performed for 1 hour to 2 hours, but is not limited thereto.
본 발명에서 상기 마쇄란 생물체로부터 생리활성 물질을 추출하기 위하여 생체조직을 미세하게 분쇄하는 것을 의미하며 당해 업계의 통상적인 방법에 의해 마쇄 할 수 있다.In the present invention, the grinding means finely grinding a living tissue in order to extract a physiologically active substance from an organism, and grinding can be performed by a conventional method in the art.
본 발명에서 상기 여과란 액체 속에 들어있는 침전물이나 입자를 걸러내는 것을 의미하며 당해 업계의 통상적인 방법에 의해 여과할 수 있으며 바람직하게는 100~140 mesh에서 여과할 수 있다.In the present invention, the filtration means filtering out the sediment or particles contained in the liquid, and may be filtered by a conventional method in the art, and may preferably be filtered in a range of 100 to 140 mesh.
본 발명에서 상기 자일리톨은 90 내지 95℃로 가열된 것일 수 있다. 이는 자일리톨의 녹는점을 고려한 것으로 상기 가열을 통해 양파 추출물과 자일리톨이 균일하게 섞일 수 있다.In the present invention, the xylitol may be heated to 90 to 95 ℃. This is in consideration of the melting point of xylitol, and the onion extract and xylitol can be uniformly mixed through the heating.
본 발명에서 상기 혼합하는 단계 이후 혼합된 양파 추출물, 향미제 및 자일리톨을 결정화하는 단계를 더 포함할 수 있다.In the present invention, after the mixing step, the step of crystallizing the mixed onion extract, flavoring agent and xylitol may be further included.
본 발명에서 결정화란 액체 또는 비결정상태의 고체가 결정을 형성하는 현상으로 상기 결정화에 의해 캔디는 특정한 형상을 가질 수 있다.In the present invention, crystallization is a phenomenon in which a liquid or an amorphous solid forms crystals, and the candy may have a specific shape by the crystallization.
본 발명에서 상기 결정화하는 단계는 15 내지 45℃에서 수행하는 것 일 수 있으며 바람직하게는 20℃에서 결정화를 수행할 수 있다. 온도는 결정화에 영향을 주며 상기 온도에서 결정화 시키는 경우 최적의 식감을 가질 수 있다.In the present invention, the crystallization may be performed at 15 to 45° C., and preferably, crystallization may be performed at 20° C. Temperature affects crystallization, and when crystallized at the above temperature, an optimal texture may be obtained.
본 발명에서 상기 결정화하는 단계는 20시간 내지 28시간 동안 수행할 수 있다.In the present invention, the crystallizing step may be performed for 20 to 28 hours.
본 발명에서 상기 향미제는 레몬 농축액일 수 있으나 이에 제한되는 것은 아니다.In the present invention, the flavoring agent may be a lemon concentrate, but is not limited thereto.
본 발명에서 상기 향미제는 상기 양파 추출액과 1:1 중량비로 첨가될 수 있다.In the present invention, the flavoring agent may be added in a weight ratio of 1:1 with the onion extract.
상기 외에 본 발명의 조성물은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 중점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜 등을 함유할 수 있다. 이러한 성분은 독립적으로 또는 혼합하여 사용할 수 있다. 이러한 첨가제의 비율은 크게 중요하진 않지만 본 발명의 조성물은 100 중량부당 0.01~0.1 중량부의 범위에서 선택되는 것이 일반적이다.In addition to the above, the composition of the present invention includes various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal agents, pH adjusters, stabilizers, preservatives, glycerin, alcohols and the like. These components may be used independently or in combination. The proportion of these additives is not very important, but the composition of the present invention is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight.
본 발명은 양파 추출물과 설탕 대신 감미도가 비슷한 자일리톨을 혼합하여 설탕이 들어가지 않은 무설탕 사탕으로 일반인들만이 아닌 당뇨병환자들 또한 섭취가 가능한 사탕을 개발할 것이다.The present invention is a sugar-free candy that does not contain sugar by mixing onion extract and xylitol having a similar sweetness level instead of sugar.
양파의 퀘르세틴성분으로 혈중 콜레스테롤을 낮춤으로서 혈관개선에 도움을 주고 크롬은 포도당 대사의 항상성을 유지하고 인슐린 작용을 촉진해주므로 혈당 조절에 도움을 준다. 또한, 설탕 대신 자일리톨을 사용함으로 혈당을 조절에 도움을 주며 단맛을 유지시켰으며 청량감을 더한 특징이 있다.The quercetin component of onion helps to improve blood vessels by lowering blood cholesterol, and chromium helps to control blood sugar because it maintains homeostasis of glucose metabolism and promotes insulin action. In addition, by using xylitol instead of sugar, it helps control blood sugar, maintains sweetness, and adds a refreshing feeling.
이하 본 발명은 실시예에 의해 구체적으로 설명된다. 이하의 실시예는 본 발명을 예시하기 위한 것이며, 본 발명의 청구범위를 제한하기 위한 것이 아니다.Hereinafter, the present invention will be specifically described by way of examples. The following examples are intended to illustrate the present invention, not to limit the claims of the present invention.
<실시예 1: 재료 준비><Example 1: Preparation of Materials>
본 발명의 양파는 무안 양파를 이용하였으며 자일리톨, 레몬 농축액 및 기타 재료는 상업적으로 구매 가능한 제품을 이용하였다.Muan onion was used as the onion of the present invention, and commercially available products were used for xylitol, lemon concentrate and other ingredients.
<실시예 2: 양파 추출물을 이용한 무설탕 사탕의 제조><Example 2: Preparation of sugar-free candy using onion extract>
양파 500g을 100℃의 물에 넣고 1시간 반 동안 증숙 시켰다. 그 다음 증숙된 양파를 분쇄기를 이용하여 덩어리가 확인되지 않을 정도로 마쇄시켰다.500g of onion was put in water at 100℃ and steamed for an hour and a half. Then, the steamed onion was ground using a grinder to the extent that lumps were not identified.
그 다음 상기 마쇄물은 2개의 군으로 나누어 하나의 군은 물 3L를 첨가하였고 다른 군은 70%(v/v)의 에탄올 3L를 첨가하여 2시간 동안 환류 냉각 추출하여 물 또는 에탄올 추출물을 제조하였다. 이어서, 상기 추출물을 여과지를 이용하여 여과하였다.Then, the ground product was divided into two groups, one group was added with 3L of water, and the other group was extracted under reflux cooling for 2 hours by adding 3L of 70% (v/v) ethanol to prepare water or ethanol extract. . Then, the extract was filtered using filter paper.
이후 상기 여과된 양파 추출물에 레몬 농축액을 동일 중량으로 첨가하였으며 92℃로 가열된 자일리톨과 300g과 혼합하였다.Then, the lemon concentrate was added in the same weight to the filtered onion extract and mixed with 300 g of xylitol heated to 92°C.
이어서 상기 혼합물들을 2개의 군으로 나누어 하나의 군은 20℃로 24시간 동안 결정화 하였으며, 다른군은 40℃에서 24시간 동안 결정화 하여 캔디를 제조하였다.Then, the mixture was divided into two groups, one group was crystallized at 20°C for 24 hours, and the other group was crystallized at 40°C for 24 hours to prepare candy.
<실시예 3: 캔디의 관능 검사><Example 3: Sensory Test of Candy>
본 발명의 추출용매 또는 결정화 온도 조건에 따라 제조된 캔디 샘플은 무작위로 선별된 인원을 선정해 블라인드로 관능평가를 실시하여 가장 기호도가 좋은 배합비를 최종 시제품으로 선정하였고, 4점 척도법으로 평가하였다.For candy samples prepared according to the extraction solvent or crystallization temperature conditions of the present invention, a sensory evaluation was performed blindly by selecting randomly selected persons, and the mixing ratio with the best preference was selected as the final prototype, and evaluated by a four-point scale method.
채점 기준은 나쁘다(1), 보통이다(2), 좋다(3) 그리고 매우 좋다(4)로 평가하였으며, 검사항목은 식감, 향, 단맛, 쓴맛 및 신맛으로 하였다.Scoring criteria were poor (1), average (2), good (3) and very good (4).
그 결과 모든 테스트 참가자들은 캔디에 양파를 넣었다는 것을 인지하지 못하였고 단맛만 느꼈음을 확인하였다. 추출용매의 경우 에탄올 추출물이 물 추출물에 비해 전반적으로 우수한 관능평가 결과를 보였으며 결정화 온도는 20℃로 수행한 것이 40℃에서 수행한 것에 비해 전반적으로 우수한 관능평가 결과를 보임을 확인하였다(표 1 참조).As a result, it was confirmed that all test participants did not recognize that onions were added to the candy and only felt sweetness. In the case of the extraction solvent, it was confirmed that the ethanol extract showed an overall superior sensory evaluation result compared to the water extract, and the crystallization temperature of 20 ° C. Reference).
A, B : water extractionA, B : water extraction
C, D : ethanol extractionC, D: ethanol extraction
A, C : 20℃ crystallizationA, C : 20℃ crystallization
B, D : 40℃ crystallization B, D : 40℃ crystallization
Claims (5)
상기 양파 추출물은,
a) 원적외선을 20~30분 동안 조사하여 케르세틴의 함량을 증진시킨 양파를 증숙하는 단계;
b) 상기 a) 단계에서 증숙된 양파를 마쇄하는 단계;
c) 상기 b) 단계에서 마쇄한 양파에 용매로 에탄올을 가하여 양파 추출물을 얻는 단계 및
d) 상기 c) 단계에서 얻은 양파 추출물을 여과하는 단계에 의해 얻어지고,
상기 혼합하는 단계 이후 상기 혼합된 양파 추출물, 향미제 및 자일리톨을 20℃에서 결정화하는 단계를 더 포함하는, 양파캔디 제조방법.
A method for preparing onion candy, comprising the step of mixing onion extract, flavoring agent and xylitol,
The onion extract is
a) steaming the onion whose content of quercetin is enhanced by irradiating far-infrared rays for 20-30 minutes;
b) grinding the onion steamed in step a);
c) obtaining an onion extract by adding ethanol as a solvent to the onion ground in step b);
d) obtained by filtering the onion extract obtained in step c),
After the mixing step, the method further comprising the step of crystallizing the mixed onion extract, flavoring agent and xylitol at 20 ℃, onion candy manufacturing method.
The method of claim 1, wherein the xylitol is heated to 90 to 95°C.
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| KR101268435B1 (en) * | 2011-03-17 | 2013-06-04 | 재단법인 창녕양파장류연구소 | Aged black onion candies having antimicrobial and antioxidant activities and its processing method |
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