KR20000009495A - Process for manufacturing onion beverage - Google Patents

Abstract

PURPOSE: Stable onion beverage is manufactured by removing onion's specific smell not to generate precipitation for storage and marketing period by delaying formation of precipitation for long times in accordance with addition product without removing precipitable material in advance. CONSTITUTION: A process for manufacturing stable onion beverage in marketing period consisted of manufacturing onion extracts by adding purified water of 2-10 times to onion raw material weight by intercepting after peeling coat of onion after heating and extracting in 80-120°C for 0.5-3 hours, and amplexus reaction with agitation by adding cyclodextrine mixture to 1-5 weight% of onion extracts after agitating and dissolving for 10-30 minutes by adding purified water in cyclodextrine mixture.

Description

Onion Beverage Manufacturing Method

The present invention relates to a method for producing an onion beverage that can prevent precipitation and soften the flavor of the unique onion.

Onion is one of the major horticultural crops in Honam, accounting for about 45% of the national production. In particular, Muan-gun, Jeonnam, is the country's largest onion and garlic producer, producing 25% of the national production. Two types of onions are produced, both early and late, which are harvested in April-May, but are inferior in shelf life. Onions are better in shelf life when temperature and humidity are better controlled than other vegetables, but the price has fallen due to overproduction of onions in the last two to three years. On the other hand, when onion production decreases, onion prices are soaring, which greatly affects consumer prices. Such plunge and soaring onion prices are repeated every three to four years every year. In order to stabilize onion prices, onion processing technology must be developed and onion price fluctuations can be stably prevented by keeping onion demand constant. In order to control the mass consumption and supply and demand of onions, it is essential to develop high quality mixed drinks with onion as the main ingredient.

Onion is effective in eliminating the smell of meat and improving the taste, and is widely used as an intermediate material for food processing such as fresh onion, onion dry meat processing, scoops, sauces, natural dry seasonings, confectionery, and baking. In addition to spices, onions are used as herbs in ancient Egypt, Rome, India, China, etc. with garlic to treat antipyretic, antiparasitic, detoxification, enteritis, and tumors. Recent research has shown that cardiovascular disease prevention, thrombosis, blood sugar It has a lowering effect, antioxidant effect, antibacterial effect, antifungal effect and heavy metal detoxification effect. Currently, onions are used to buy raw onions and cook them by heating, etc., or to add them to foods in order to use unique spicy and flavored foods. For food processing, dried onion noodles, dried onion powder, It is made of onion vinegar, etc., and only families have made onion pickles to eat. However, to increase the demand of onions, the development of new processed foods based on onions is urgently required. Entering the 1990s, the shift from interest in soft drinks to conventional health beverages shifted the demand for healthy beverages (Sikhye, fertilized fruit, jujube, onion, garlic, ginseng, Angelica, Ganoderma, etc.) made from domestic agricultural products. It is increasing rapidly every year. On the basis of such interests, developing high-quality mixed drinks based on Muan onions will enable the mass consumption of onions and contribute to stabilizing onion prices, and eventually onion farmers will be able to earn stable income from onion cultivation. However, onion beverages have turbidity during the long-term storage and distribution due to various factors such as interaction with other additives, pH of solution, precipitates are generated, and the value of commodities is deteriorated due to the smell of onion. Inhibition of sediment formation, preliminary removal of sediment formation possible, or removal of onion-specific odors, such as degrading the value of such commodities, has been attempted in various aspects, but no groundbreaking method has yet been developed.

Microfiltration, ultracentrifugation, low temperature filtration and the like are the methods for removing precipitates in advance. This method is not only economical because the manufacturing process is complicated but also the process time is long. In addition to sedimentation of the fine particles of the precipitate, as a phenomenon caused by the chemical reaction, precipitation is generated, and thus it is almost impossible to remove the material capable of generating the presedimentation. And, although there is a difference in degree, the onion beverage prepared through this process will eventually generate a precipitate over time.

Therefore, the present invention does not remove the precipitable substances in advance, but by delaying the production of precipitates by the additives for a long time, so that precipitation during storage and distribution period does not occur, and by removing the smell peculiar to onions to provide a stable onion beverage manufacturing method The purpose is to increase the quality in an easy way.

Onion drinks are prepared by adding onions as the main ingredients and adding sweeteners and copulation agents to the liquids and packing them into bottles or cans. The onion is mainly extracted with water and used as it is, or concentrated to extract. As an additive, similar to commercial drinks commercially available, white sugar, glucose, fructose and honey are sweeteners such as sodium glutamate and sodium chloride, and citric acid, sodium citrate and malic acid are antiseptics and sodium benzoate as an antiseptic. Paraffin-based materials are used as additives.

The present invention is characterized by the use of cyclodextrin to increase the stability to the precipitation production in the production of onion beverage and to soften the flavor unique to onions. Cyclodextrin is a edible cyclic oligosaccharide manufactured by enzyme action on starch. Because of its specific inclusion effect, cyclodextrin has recently been used in fields such as food, medicine, cosmetics, and pesticides due to its rapid increase in research and use. . In addition, since the cyclodextrin was designated as a natural food additive by the Ministry of Health, Food and Welfare in 1976, many studies have been conducted. In 1985, the beta-cyclodextrin mixture was approved as a food additive.

Cyclodextrins, which are known to date, are widely used in medicines and foods.In medicines, the inclusions of beta-cyclodextrins in the reaction between the drug and the drug are alleviated from side effects, continuity of drug efficacy, and stability. It is used for a purpose. However, the beta-cyclodextrin is used in the food field, but the cyclodextrin mixture is often used because of its high price. The purpose of the cyclodextrin is to be used as an unstable additive or ingredient stabilizer, natural emulsifier, high odor concealing agent such as perfume, spice and pigment. Cyclodextrins have a comprehensive set of properties. In fact, many food additives have their own characteristics, but they have the characteristics of emulsifiers, sweeteners, stabilizers, and weight excipients.

In the present invention, a cyclodextrin mixture having a low price among cyclodextrins having such characteristics is applied to onion beverages to produce more stabilized onion beverages by increasing the stability of sedimentation and softening the flavor of onions during long-term storage.

A feature of the present invention is that the cyclodextrin mixture is reacted with onion extract to prepare a stabilized onion-cyclodextrin compound to prepare onion beverage or to add a cyclodextrin mixture during the compounding process to stabilize the onion beverage will be.

The method of producing the onion drink as described above has the following description by process.

Onion beverage manufacturing process example 1

(1) Onion extract manufacturing process:

The skin of the raw onion is peeled, then sliced, and purified water of 3 to 10 times the weight of onion is added, and extracted by heating at 85 to 120 ° C. for 30 minutes to 3 hours, followed by filtration with a 5 micro to 1 micro filter.

(2) Mixing and Inclusion Reaction Process:

1 liter of purified water was added to about 100 grams of cyclodextrin mixture, and then dissolved by stirring for 10 to 30 minutes. Then, the onion extract corresponding to 1 to 3 kilograms was added at 50 to 80 ° C. and stirred for 30 to 2 hours to prepare a clathrate compound. do.

(3) Mixing process:

According to the general mixing process, sweeteners such as sucrose and fructose are added to the mixing tank, and after stirring and melting, acidic agents such as citric acid, sodium citrate and malic acid are dissolved, and other coagulants and preservatives are added to adjust the overall capacity with purified water.

Onion beverage manufacturing process example 2

(1) Manufacturing process of onion extract: same as manufacturing process example 1

(2) compounding and inclusion reaction:

According to the general mixing process, sweeteners, acidifiers, copulation agents, preservatives and onion extracts were added to the mixing tank, stirred at 80-95 ° C for 30 minutes, and then 0.1-2% of the cyclodextrin mixture was added. It is stirred for about a further time to cause the clathrate reaction. At this time, the mixing order may be determined according to the characteristics of the working process.

As attempts to prevent precipitation, attempts have been made to add surfactants as stabilizers, to decompose precipitates using enzymes, ultracentrifugation of extracts, ultrafiltration of ultrafine particles, removal of precipitated precipitates with solvents, ion exchange resins or columns Methods of separation through fillers, etc. have been reviewed or none have been properly used in the formulation. Although these methods had some effect, they were uneconomic at first. In this respect, the cyclodextrin mixture used in the present invention is economically satisfactory to some extent and can soften the distinctive flavor of the onion while preventing generation of precipitation for a considerable period of time. Precipitation delaying effect of the present invention was confirmed in the following examples.

<Example 1>

(1) prescription

contents Of 100 milliliters Onion Extract High Fructose Syrup Honey Cyclodextrin Liquid Citric Acid Sodium Citrate Sodium Glutamate Sodium Chloride Sodium Benzoate 20 grams 12 grams 1 gram 300 grams (500 grams, 1 gram) 120 milligrams 40 milligrams 40 milligrams 20 milligrams 50 milligrams

(2) Onion Beverage Manufacturing

1) Dissolve 30 grams, 50 grams and 100 grams of cyclodextrin mixture in 500 milliliters of purified water and stir.

2) To this, add 2 kilograms of onion extract at 70 ° C and stir for 1 hour. Prepare only the onion extract without the cyclodextrin mixture as a control.

3) Separately, add 5 liters of purified water to 1200 grams of high fructose syrup, raise it to 95 ℃, cool it slowly, and slowly cool it to 70 ℃.

4) Add 100 grams of honey, 12 grams of citric acid, 42 grams of sodium citrate, 42 grams of sodium glutamate, 2 grams of sodium chloride, and 52 grams of sodium benzoate to the solution of 3).

5) Add the clathrate of the onion extract of 2) and the cyclodextrin mixture to the solution of 4), stir well, and adjust the total volume to 10 liters with purified water. To the control value add only onion extract and purified water to make 10 liters.

(3) stability test

The four kinds of onion beverages prepared as described above were stored in an incubator at room temperature and 40 ° C., and the change over time according to precipitation was obtained. The results shown in Table 1 and Table 2 were obtained.

Table 1. Changes over time at room temperature

Division time (month) Cyclodextrin mixture 300 mg Cyclodextrin Mix 500 mg 1 g cyclodextrin mixture Contrast 0 - - - - One - - - - 2 - - - - 3 - - - ± 4 - - - ± 6 - - - + 8 ± - - + 10 ± ± - ++ 12 + ± - ++

-: No precipitation, ±: slight precipitation when visually observed

+: Completely visible precipitation, ++: Cathedral yield.

Table 2. Changes over time at 40 ℃

Division time (days) Cyclodextrin mixture 300 mg Cyclodextrin Mix 500 mg 1 g cyclodextrin mixture Contrast 0 - - - - 5 - - - - 10 - - - - 15 - - - - 20 - - - ± 25 - - - + 30 - - - + 35 - - - ++ 40 ± - - ++ 45 ± - - ++ 50 ± - - ++ 55 + ± - ++ 60 + ± - ++

As shown in Tables 1 and 2, the control and unused cyclodextrin mixtures at room temperature and 40 ° C. showed significant differences in stability in the precipitated products. Particularly, when 1 gram was used, precipitation could not be confirmed even after 60 days at 40 ° C. and 12 months at room temperature.

<Example 2>

(1) Prescription: The same prescription as in Example 1 was carried out.

(2) Onion Beverage Manufacturing:

1) Add 5 liters of purified water to 1200 grams of high fructose syrup.

2) Add 100 grams of honey, 12 grams of citric acid, 4 grams of sodium citrate, 4 grams of sodium glutamate, 2 grams of sodium chloride, and 5 grams of sodium benzoate to the solution in 1).

3) 30 grams, 50 grams and 100 grams of the cyclodextrin mixture were dissolved in the solution of 2) by stirring. No control is added to the cyclodextrin mixture.

4) Add 2 kilograms of onion extract to 3) and stir for 1 hour to allow inclusion reaction. Add purified water to make 10 liters total volume.

(3) stability test

Four types of onion beverage prepared as described above was carried out in the same manner as the stability experiment of Example 1. The result was as Table 3 and Table 4, and the same result as Example 1 was obtained.

Table 3. Changes over time at room temperature

Division time (month) Cyclodextrin mixture 300 mg Cyclodextrin Mix 500 mg 1 g cyclodextrin mixture Contrast 0 - - - - One - - - - 2 - - - - 3 - - - ± 4 - - - ± 6 - - - + 8 ± ± - + 10 ± ± - ++ 12 + ± - ++

-: No precipitation, ±: slight precipitation when visually observed

+: Completely visible precipitation, ++: Cathedral yield.

Table 4. Changes over time at 40 ℃

Division time (days) Cyclodextrin mixture 300 mg Cyclodextrin Mix 500 mg 1 g cyclodextrin mixture Contrast 0 - - - - 5 - - - - 10 - - - - 15 - - - - 20 - - - ± 25 - - - + 30 - - - + 35 - - - ++ 40 ± - - ++ 45 ± - - ++ 50 ± ± - ++ 55 + ± - ++ 60 ++ ± - ++

<Example 3>

(1) Prescription:

The same cyclodextrin mixture as in Example 1 was used at 500 mg and no control was used for the cyclodextrin mixture.

(2) Onion Beverage Manufacturing:

It was carried out in the same manner as in the production method of Example 1 and was carried out at 10 ℃, 30 ℃, 50 ℃, 70 ℃, 90 ℃ by varying only the reaction temperature of the onion extract and the cyclodextrin mixture in 2).

(3) stability test

The six kinds of onion beverages prepared as described above were stored at 40 ° C. incubator for 60 days, and the number of days until the sediment was observed visually was measured at five days intervals. Almost all of the precipitate was confirmed in 55 days and was about three times longer than the control without the cyclodextrin mixture.

By adding a cyclodextrin mixture to the onion extract to prepare the onion beverage can significantly delay the rate of precipitation occurs during the distribution process can be stabilized the quality of the onion beverage.

Claims (1)

Peel the outer skin of the onion and slice it, add 2 ~ 10 times purified water of onion raw material, heat extract it for 0.5 ~ 3 hours at 80 ~ 120 ℃, and prepare onion extract with 5 ~ 1 micro filter and cyclodextrin mixture. Method of producing an onion beverage, characterized in that by adding purified water and stirring for 10 to 30 minutes, the cyclodextrin mixture is added by 1 to 5% by weight of onion extract and stirred for 0.5 to 2 hours while stirring.