KR102513853B1 - Manufacturing Method for Onion Extracts - Google Patents

Abstract

The present invention improves the unique taste and aroma of black onion to reduce the burden on drinking, and furthermore, adds apple concentrate in the process of concentrating black onion to minimize cholesterol levels, thereby maximizing the efficacy of black onion. It relates to a method for manufacturing black onion concentrate, comprising a material preparation step of slicing washed black onion (S100), a material aging step of aging or steaming and aging the chopped black onion (S200), and It consists of a material concentration step (S300) of adding apple concentrate and heating, and a concentrate packaging step (S400) of packaging the concentrated black onion.

Description

Manufacturing method of functional black onion concentrate containing apple components {Manufacturing Method for Onion Extracts}

The present invention is to advance the technical idea of a method for producing a functional black onion concentrate that contributes to the improvement of the user's health by concentrating black onion and inducing easy drinking, and more specifically, by improving the unique taste and aroma of black onion for drinking It relates to a method for producing a functional black onion concentrate containing an apple component that reduces the burden on the stomach and further minimizes the cholesterol level by adding apple concentrate in the process of concentrating the black onion, thereby maximizing the efficacy of the black onion.

In general, onions are used in various foods as an indispensable and important food ingredient in dietary life. The onion contains sugar, phosphorus, calcium, salt, vitamin B1, vitamin C, etc. as well as allicin, glutathione, quercetin, etc., and these nutrients clear the blood or prevent heart disease, It exerts effects such as sterilization and detoxification. In particular, black onion is known to have more excellent efficacy in treating and improving blood circulation, diabetes, cardiovascular disease, etc., compared to general onion.

However, onion and black onion are difficult to take because they have a strong unique aroma and taste, and onion extracts or onion concentrates have been developed to solve the problem of taking these.

Patent Registration No. 10-0533775 "Method for Manufacturing Highly Concentrated Onion Extract" is published as one of the technical cases related to the onion concentrate. The process of removing the outer skin of the onion and then cutting it, the process of heating the chopped onion, the process of extracting the extract using a press and filter after cooling the heated onion, and the process of centrifuging the extract to remove solids The process and the process of collecting and packaging the supernatant from the extract are proposed as technical features.

However, the above technology could not remove the unique taste and aroma of onions, and in order to consume nutrients other than onions, another health food should be consumed.

On the other hand, as another example of the technology related to the onion concentrate, Patent Registration No. 10-0895969 "Onion extract concentrate having anti-cholesterol activity and its manufacturing method" is published, and the technology is in the process of extracting or concentrating onions. We propose a technology that improves the unique taste and aroma of onions by adding a natural flavoring agent consisting of licorice, angelica root, cnidaria, lobules and kelp in equal proportions.

However, in order to consume nutrients other than onions, the above technology also requires the consumption of other health foods.

For the above reasons, it provides a product that can be taken without burden by improving the unique flavor of onion, as well as allowing the mixing of other ingredients based on the cholesterol decomposition effect of onion, so that various nutrients other than onion can be consumed in one drink. of black onion concentrate was developed.

Registered Patent Publication No. 10-0533775 "Method of manufacturing highly concentrated onion extract" Registered Patent Publication No. 10-0895969 "Onion Extract Concentrate with Anticholesterol Activity and Manufacturing Method Thereof"

The present invention was created in order to more actively solve the above problems, and by using the cholesterol decomposition function of black onion, another material containing nutrients that black onion does not have is mixed and induced, so that it can be consumed at once. The main challenge is to provide a black onion concentrate capable of ingesting various nutrients.

In addition, the present invention provides a technology for actively minimizing the burden of drinking by improving the unique taste and aroma of black onion by using the other material as another challenge.

In addition, the present invention is another problem to be solved by packaging and producing in a form that can be conveniently taken as well as manufacturing, storage and distribution.

In order to achieve the above object, the method for producing a functional black onion concentrate containing apple components proposed in the present invention is as follows.

The black onion concentrate of the present invention is characterized in that cholesterol levels are minimized by concentrating and blending apples and black onions, respectively.

As a method for producing the above black onion concentrate, the material preparation step of slicing the washed black onion (S100), the material aging step of aging or steaming and aging the chopped black onion (S200), and the aged black onion It is characterized in that it consists of a material concentration step (S300) of adding apple concentrate to and heating it, and a concentrate packaging step (S400) of packaging the concentrated black onion.

In addition, in the material aging step (S200), onion aging is performed by aging the cut black onion in a closed tank in a state in which moisture loss is prevented, or by putting the black onion into a tank containing fresh strawberry vinegar and then maturing in an airtight state. It is characterized in that it consists of a step (S210) and an onion steaming step (S220) of steaming the aged black onion with strawberry vinegar.

In addition, the material concentration step (S300) includes a material grinding step (S310) of pulverizing the black onion and adjusting the particles through a mesh net, and a material heating step of adding apple concentrate to the pulverized black onion and then heating and concentrating it. It is characterized by consisting of (S320).

On the other hand, the apple concentrate includes an apple preparation step (S10) of dividing and steaming the washed apples, an apple concentration step (S20) of mixing and heating the steamed apples and calcium, and adding an absorption promoter to the concentrated apples. It is characterized in that it consists of an addition step (S30).

In addition, the apple preparation step (S10) is characterized in that it consists of an apple cutting step (S11) of dividing a plurality of apples, and an apple steaming step (S12) of steaming the divided apples using strawberry vinegar.

In addition, the apple concentrating step (S20) includes an apple crushing step (S21) of pulverizing apples and then controlling the particles through a mesh net, and heating the material to concentrate by heating after generating a mixture by adding calcium to the pulverized apples. Consisting of step S22, the mixture is characterized in that it consists of 94 to 95.5% by weight of apple, 4 to 5% by weight of distilled water or strawberry vinegar, and 0.5 to 1% by weight of seaweed calcium.

In addition, the absorption promoter is characterized in that inulin extracted from root vegetables.

In addition, the concentrate packaging step (S300) is characterized in that it is packaged in a stick type.

According to the present invention composed of the above-described configuration, the apple component and calcium are contained in the black onion concentrate, so that various nutrients can be ingested with one drink, so that the health of the user can be managed quickly and conveniently. In particular, the quercetin component of the black onion It has the effect of effectively decomposing cholesterol in apples to provide more stable health food than before.

In addition, the present invention has another effect of providing a product that is convenient to take with improved taste and aroma as apple and calcium actively neutralize the acid of black onion.

In addition, the present invention has another effect that can provide a product with excellent effects and efficacy even when taken in a small amount by promoting the absorption of calcium in the body by strawberry vinegar and root vegetable extract.

In addition, since the present invention is packaged and produced in a stick-type packaging material that is easy to carry and take, there is another effect that can be conveniently taken in daily life regardless of time and place.

1 is a flowchart sequentially listing the manufacturing process of a functional black onion concentrate containing apple components constituted by a preferred embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, the configuration of the present invention and the resulting actions and effects will be collectively described.

Advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, and may be implemented in a variety of different forms, and only the present embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to completely inform the person who has the scope of the invention, and the present invention is only defined by the scope of the claims. And like reference numerals designate like elements throughout the specification.

The present invention is disclosed with respect to a method for producing a functional black onion concentrate that contributes to improving the health of the user by concentrating black onion and inducing easy drinking.

Above all, the present invention improves the unique taste and aroma of black onion to reduce the burden on drinking, and furthermore, contains an apple component that maximizes the efficacy of black onion by minimizing cholesterol levels by adding apple concentrate in the process of concentrating black onion. Note that it is related to a method for producing a functional black onion concentrate.

1 is a flowchart sequentially listing the manufacturing process of a functional black onion concentrate containing an apple component constituted by a preferred embodiment of the present invention.

The present invention has a main technical feature and gist of a method for producing black onion concentrate containing apple concentrate, and in particular, the quercetin component of black onion actively decomposes cholesterol in apple, thereby actively ensuring stability. In particular, the apple concentrate is supplemented with an absorption accelerator that promotes the absorption of calcium and nutrients into the body, thereby neutralizing the unique taste and aroma of black onion and quickly exhibiting the health improvement effect.

The functional black onion concentrate of the present invention comprises a material preparation step of slicing the washed black onion (S100), a material aging step of steaming or steaming and aging the chopped black onion (S200), and apple concentrate in the aged black onion. It consists of a material concentration step (S300) of adding and heating, and a concentrate packaging step (S400) of packaging the concentrated black onion.

In the material preparation step (S100), after removing the outer skin of the inedible black onion, the edible outer skin surface is cleaned and prepared, and in detail, the onion washing step (S110) of removing the outer skin of the black onion and washing it, and washing It may consist of an onion cutting step (S120) of uniformly incising and dividing the onion into a predetermined size.

And the onion washing step (S110) uses washing water to cleanly remove various foreign substances and pesticides on the skin of the black onion, and the washing water is generally water washing, washing using baking soda, or strawberry It could also be cleaning with vinegar. In the present invention, the use of strawberry vinegar is recommended.

Here, strawberry vinegar is used that is made by removing the stems and water of washed strawberries, dividing them into appropriate sizes, mixing strawberries with sugar and vinegar in an appropriate amount, and then fermenting them in a low temperature environment for 2 to 3 weeks.

As described above, when black onion is washed with strawberry vinegar, the strawberry component neutralizes or improves the unique aroma and taste of black onion to help the flavor and flavor of drinking, and the vinegar component coats the outer skin of the black onion, thereby concentrating the onion. can actively prevent loss of nutrients from black onion. In addition, since the vinegar component not only sterilizes, but also evaporates or removes pesticide components remaining on the outer skin, it exhibits excellent cleaning power compared to the cleaning method using water and baking soda, thereby providing a clean product.

The material ripening step (S200) is a processing step for improving the unique taste and aroma of the black onion by aging the cut black onion and maximizing the activation of nutrients contained in the black onion. In particular, airtight aging is proposed as the aging method of the present invention, and actively prevents loss of moisture including nutrients to the outside during the aging process of black onion, thereby maximally maintaining and preserving the components and functions of black onion.

The material ripening step (S200) may include an onion ripening step (S210) of ripening black onion and an onion steaming step (S220) of steaming the aged onion.

Since the onion ripening step (S210) is the same as described above, further description is omitted.

The onion steaming step (S220) is a step of heating and steaming the cut black onion to a predetermined temperature, and may steam only the black onion or add strawberry vinegar to the black onion. In other words, in the steaming step of the present invention, strawberry vinegar is optional and can be excluded, but in the process of steaming black onion, the strawberry component of strawberry vinegar improves the taste and aroma unique to black onion, and the vinegar component is added to black onion. The above steaming step is recommended because the foundation for providing a black onion concentrate with more excellent efficacy by actively inducing the activation of various nutrients contained therein is provided.

In general, acetic acid, the main component of vinegar, is known to cause an excellent reaction to the elution of nutrients and interaction with the body, which soon decomposes the visceral fat of the body and discharges it to the outside of the body, as well as the nutrients of apples, calcium and minerals. It performs the function of promoting rapid absorption into the body.

Therefore, in order to improve functionality as a health food, the onion steaming step (S220) using the strawberry vinegar should be recommended.

The material concentration step (S300) includes a material grinding step (S310) of pulverizing the black onion and adjusting the particles through a mesh net, and a material heating step (S320) of adding apple concentrate to the pulverized black onion and then heating and concentrating it. ) is composed of

In the material pulverization step (S310), the black onion that has been divided or divided and steamed is pulverized using a pulverizer, and the juice is separated while making the particles uniform through a mesh net. Here, the mesh network obtains uniformly fine particles using a 100 mesh.

The material heating step (S320) is a processing step of heating and concentrating the black onion juice from which the particles are evenly separated, and in particular, in the present invention, apple concentrate is added to supplement various nutritional components.

In the material heating step (S320), black onion juice is put in a heating furnace, a predetermined amount of apple concentrate is added thereto, and then heated at a temperature of 180 to 200 degrees for about 60 minutes to obtain black onion concentrate.

On the other hand, the apple concentrate includes an apple preparation step (S10) of dividing and steaming the washed apples, an apple concentration step (S20) of mixing and heating the steamed apples and calcium, and adding an absorption promoter to the concentrated apples. The one prepared in the addition step (S30) is used.

The apple preparation step (S10) may be prepared by washing the outer skin of the apple cleanly, or by cutting the outer skin of the apple clean and preparing by cutting into a predetermined size, or preparing it in a steamed state by heating to a predetermined temperature. there is.

The preferred apple preparation step (S10) proposed by the present invention may include an apple cutting step (S11) of dividing a plurality of apples and an apple steaming step (S12) of steaming the divided apples with strawberry vinegar.

And the apple cutting step (S11) includes an apple washing step (S11-1) of using washing water to cleanly remove various foreign substances and pesticides on the skin of the apple, and separating the skin of the washed apple or cutting the flesh of the skin It consists of an apple division step (S11-2) to divide by dividing. Here, the washing water may generally be water washing or baking soda, but the present invention recommends using strawberry vinegar.

When the apple is washed using the strawberry vinegar, the strawberry component helps the aroma and flavor of the apple concentrate, and as the vinegar component is coated on the apple skin, loss of nutrients in the skin can be prevented during the concentration process. In addition, since the vinegar component not only sterilizes, but also evaporates and removes pesticide components remaining on the outer skin, it can exhibit excellent cleaning power compared to the cleaning method using water and baking soda, thereby providing a clean product.

The apple steaming step (S12) is a step of steaming by heating the cut and separated apple pieces after washing with a predetermined heat. The material steaming step (S12) is optional in the process of preparing apple concentrate, so it is okay to exclude it. However, in the process of steaming apples, the steaming step is recommended because various nutrients contained in apples are activated by heat and the foundation for providing apple concentrate with more excellent efficacy is provided.

On the other hand, the present invention further proposes a processing method of steaming apples with strawberry vinegar. In general, acetic acid, the main component of vinegar, is known to cause an excellent reaction to the elution of nutrients and interaction with the body, which soon decomposes the visceral fat of the body and discharges it to the outside of the body, as well as the nutrients of apples, calcium and minerals. It performs the function of promoting rapid absorption into the body.

Therefore, the apple steaming step (S12) should be recommended to improve functionality as a health food.

The apple concentrating step (S20) includes a material grinding step (S21) of pulverizing apples and adjusting the particles through a mesh net, and a material heating step ( S22).

In the material crushing step (S21), the divided or split steamed apples are crushed using a crusher, and the juice is separated while uniformizing the particles through a mesh net. Here, the mesh net uses a 100 mesh to uniformly obtain and induce fine particles, and the apple juice from which the particles are uniformly filtered is heated until the concentration is 28 brix, salinity 0.23%, and pH 5.18. In general, the above conditions are met when heated for about 60 minutes at a temperature of 180 to 200 degrees over medium heat.

On the other hand, the mixture is preferably composed of 94 to 95.5% by weight of apple, 4 to 5% by weight of distilled water, and 0.5 to 1% by weight of calcium. For example, the body has a set tolerance for nutrient intake, and when the intake of nutrients exceeds the tolerance, the excess nutrients are discharged out of the body. Calcium contained in the mixture is also excreted out of the body in an amount exceeding the condition of 0.5 to 1% by weight, so it is not necessary to reduce the content of apples or distilled water. In addition, if the content of calcium does not meet the above conditions, since insufficient calcium must be supplemented with other foods, the meaning of taking the apple concentrate is lost.

Likewise, the content of the apple is 94 to 95.5% by weight, which is a condition for obtaining the most complete nutritional components for a single drink. As much as one nutrient component is excreted out of the body, the problem of lowering the intake efficiency may occur. Therefore, the mixture is preferably composed of 94 to 95.5% by weight of apple, 4 to 5% by weight of distilled water, and 0.5 to 1% by weight of calcium in terms of functionality and efficiency.

In particular, the present invention recommends the use of seaweed calcium as the calcium. Seaweed calcium is a white, rectangular, refined product that is characterized by no off-flavor. The seaweed calcium itself is composed of vitamin D and calcium, and vitamin D helps in the absorption and use of calcium and phosphorus, helps in the formation and maintenance of bones, and reduces the risk of osteoporosis. Calcium also helps form bones and teeth, helps maintain nerve and muscle function, and helps normal blood clotting.

Meanwhile, the distilled water may be replaced with strawberry vinegar. When distilled water is replaced with strawberry vinegar, most of the acetic acid components of apple and vinegar are evaporated due to heating, and the aroma and taste of strawberries combine with apple concentrate to create a deep flavor.

The absorption accelerator refers to inulin extracted from root vegetables.

The root vegetables include all materials containing a large amount of inulin, including burdock, deodeok, potato, etc., and the inulin enhances kidney function when taken, and promotes defecation due to its rich fiber quality. The inulin freely passes through the glomeruli without being oxidatively decomposed in the body and is excreted in the urine without being excreted or reabsorbed in the renal tubule within a certain concentration, and in particular accompanies the role of promoting the absorption of calcium in the body.

Table 1 below shows the component content of the black onion concentrate prepared based on the above-described technology.

1 pack (12g) Inspection items Labeled content Mark(%) Calories (kcal) 38 sodium (mg) 6 0% Carbohydrates (g) 9 4% Sugar (g) 6 7% Fat (g) 0 0% trans fat (g) - Saturated Fat (g) 0 0% Cholesterol (mg) - 0% protein (g) 0 0%

Table 2 below is a test report for reference related to the apple concentrate of Table 1.

As shown in the test report, the functional apple concentrate of the present invention was tested for general components such as calories, sodium, carbohydrates, sugars, fat, trans fat, saturated fat, cholesterol and protein, and the calories were 297.291Kcal / 100g, sodium 67.850mg / 100g , carbohydrate 72.758g/100g, sugar 54.057g/100g, fat 0.219g/100g, trans fat not detected, saturated fat 0.144g/100g, cholesterol not detected, and protein 1.072g/100g.

As the apple concentrate prepared through the above manufacturing method is mixed with black onion juice and heated in the material concentration step (S300), the cholesterol component of the apple is decomposed by the quercetin component of the black onion, and thus the nutrients of the black onion as well as the apple's Functional black onion concentrate with well-secured nutritional ingredients is provided.

The concentrate packaging step (S400) is a step of vacuum packaging the functional black onion concentrate prepared through the material preparation step (S100), material aging step (S200), and material concentration step (S300). In general, fruit and vegetable concentrates are subdivided and supplied in rectangular pouches made of vinyl material, like herbal medicine.

Such a pouch for oriental medicine may be taken by pouring it into a separate cup by conveying the top thereof, or by forming a predetermined opening by cutting the corner portion obliquely, and then taking the pouch through the corresponding opening. However, this method of administration is not recommended because it is very inconvenient and the contents may flow.

Therefore, the present invention is a stick-type pouch that can be easily opened and taken without a separate incision tool by adopting an easy-cut structure at one end while inducing stable intake by completely entering the oral cavity when taking and the contents do not flow. Suggest packaging.

The black onion concentrate of the present invention composed of the above configuration contains apple components and calcium, so that various nutrients can be ingested with one drink, so that the user's health can be managed quickly and conveniently. In particular, the quercetin component of black onion is apple It can effectively decompose cholesterol and provide more stable health food than before. In addition, as apple and calcium actively neutralize the acid of black onion, it is possible to provide a product that is convenient to take with improved taste and aroma. In addition, since strawberry vinegar and root vegetable extract promote the absorption of calcium in the body, a product with excellent effects and efficacy can be provided even when taken in a small amount. In addition, since it is packaged and produced in a stick-type packaging material that is easy to carry and take, it can be conveniently taken in daily life regardless of time and place.

The present invention described above has been described with reference to one embodiment shown in the drawings, but this is only exemplary, and those skilled in the art can make various modifications and equivalent other embodiments therefrom. will have to be clarified. Therefore, the true technical protection scope of the present invention should be construed by the appended claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

S100. Material preparation step S110. Onion washing step
S120. Onion cutting step S200. material maturation stage
S210. Onion ripening step S220. Ingredient Steaming Stage
S300. Material enrichment step S310. material crushing step
S320. Material heating step S400. Concentrate packaging step
S10. Apple preparation step S11. apple cutting step
S11-1. Apple washing step S11-2. apple splitting
S12. Apple steaming step S20. apple enrichment stage
S21. Apple crushing step S22. Apple heating stage

Claims (3)

A material preparation step of slicing the washed black onion (S100); A material aging step of aging and steaming the chopped black onion (S200); And, a material of adding apple concentrate to the steamed black onion after aging and heating it. Concentration step (S300); and concentrate packaging step (S400) of packaging the concentrated black onion; in the method for producing a black onion concentrate,
The material ripening step (S200) includes an onion ripening step (S210) of putting black onion into a tank in which strawberry vinegar is stored and then maturing it in an airtight state (S210) and an onion steaming step (S220) of steaming the aged black onion with strawberry vinegar. ),
The material concentration step (S300) includes a material grinding step (S310) of pulverizing the black onion and adjusting the particles through a mesh net, and a material heating step (S320) of adding apple concentrate to the pulverized black onion and then heating and concentrating it. ),
The apple concentrate includes an apple preparation step (S10) of dividing and steaming the washed apple, an apple concentration step (S20) of mixing and heating the steamed apple and calcium, and an accelerator adding step of adding an absorption promoter to the concentrated apple. It consists of (S30), wherein the apple preparation step (S10) includes an apple cutting step (S11) of dividing a plurality of apples and an apple steaming step (S12) of steaming the divided apples using strawberry vinegar, The apple concentrating step (S20) includes an apple crushing step (S21) of pulverizing apples and then adjusting the particles through a mesh net, and a material heating step (S22) of generating a mixture by adding calcium to the pulverized apples and then heating and concentrating them (S22). ), wherein the mixture is composed of 94 to 95.5% by weight of apple, 4 to 5% by weight of strawberry vinegar, and 0.5 to 1% by weight of seaweed calcium, and the absorption promoter further comprises inulin extracted from root vegetables Manufacturing method of functional black onion concentrate containing apple components. delete delete

Images