KR20110012070A - A onion-vinegar beverage having antioxidant and antibacterial activity and preparation method thereof - Google Patents

Abstract

PURPOSE: An onion vinegar beverage and a producing method thereof are provided to maintain the acetic acid content greater than 1%, without adding acetic acid during an acetic acid fermentation process of onion vinegar. CONSTITUTION: A functional onion vinegar beverage contains onion vinegar and a flavoring agent. An acetic acid fermentation process of the onion vinegar beverage is performed by a shake culture with the stirring speed of 260~300rpm. The flavoring agent is formed with concentrate of a plant extract, and a sweetener.

Description

Onion-Vinegar Beverage having Antioxidant and Antibacterial Activity and Preparation Method Thereof}

The present invention relates to a functional onion vinegar drink having antioxidant activity and antibacterial activity, and more particularly, to a functional onion vinegar drink containing onion vinegar and flavor flavoring agent.

Onion is a biennial herb that belongs to the family Liliaceae. Onion is a sugar and sulfur component of sugar, glucose, sugar, fructose, maltose, etc. There are many sweet. Onions are low in lipids, high in protein and high in calcium and iron. In addition, onion contains a pigment called quercetin, which prevents the rancidity of lipids and prevents high blood pressure.

Onions are very weak in storage capacity due to their high moisture content, which can easily lead to weight loss and decay during storage, resulting in the loss of commodity value. In onions, in particular, when onion cells are destroyed, an enzyme called allinase acts on a precursor that has a non-volatile odor, and contains many volatile compounds containing sulfur, pyruvate, ammonia, and thiosulfy. Nitrate (thiosulfinate), etc. is produced, and the smell of onions is so strong that there are many restrictions in food processing. Therefore, a lot of research that can shield the smell of onion is being progressed. However, without the loss of sulfur-containing components known to have anti-cancer and antioxidant effects of onions, specialized techniques are needed to remove the offending components of onions.

Fermentation technology is not only a technology that can decompose organic components in foods into natural products by using the enzymes of useful microorganisms, but also make them a product with unique flavor. It is a technology that can produce products that are good for your health. In other words, it is a technology that can be made into a product having a unique flavor by using the ingredients of the food itself, rather than artificial manipulation of the product by artificial food additives.

Vinegar, a representative fermented food at home and abroad, is a kind of seasoned food (food industry commentary) and refers to a synthetic vinegar made by diluting vinegar and glacial acetic acid or acetic acid with fermented grains, fruits and liquor as main ingredients. The standard for such vinegar is defined as less than 4.0 ~ 29.0% of total acid (but more than 2.6% of persimmon vinegar).

In general, acetic acid fermentation conditions are required to contain 1 to 3% of the total acid content in the first raw material to prevent contamination from wild yeast or various bacteria during the fermentation process and to produce efficient total acid. In relation to the manufacture of most brewed vinegars except fruit vinegar, acetic acid is fermented by adding glacial acetic acid to keep the acetic acid content above 1%. Therefore, there is a need for the production of high-quality brewed vinegar of 100% without the addition of such artificial glacial acetic acid.

In addition, technically, attempts to mask onion's discomfort only sensually are short-lived as seen in previous products, so in the future, it is a well-being beverage that meets consumer's preference. The type products have a long shelf life and will meet consumer preferences.

     Therefore, the fermentation process of onion, that is, to establish the fermentation process of the onion vinegar production from onions, to develop onion vinegar beverages possessing the physiological function of the onion itself.

The present invention does not add glacial acetic acid during the acetic acid fermentation of onion, while providing a 100% total onion fermentation beverage by the fermentation process that can meet the Food Code standards, and improves the sensory discomfort unique to onions and At the same time, the purpose is to provide a functional onion vinegar beverage that maintains the antioxidant and antibacterial activity inherent to onions.

The present invention relates to a functional onion vinegar beverage having antioxidant activity and antibacterial activity, and more specifically, it is characterized by including onion vinegar and flavoring agent.

The onion vinegar may be prepared by adding and culturing yeast bacteria to onion juice prepared by crushing and filtering onion raw material to prepare onion alcohol fermentation broth, and then acetic acid fermenting the mixed solution of vinegar added to the onion alcohol fermentation broth.

The seed may be prepared by adding the acetic acid bacteria culture medium cultured inoculated with acetic acid bacteria to onion alcohol fermentation broth after alcohol fermentation, the acetic acid content of the seed is not particularly limited, it is preferable that the acetic acid content is 3% or more. .

In the acetic acid fermentation, the mixed solution in which the vinegar is added to the onion alcohol fermentation broth may be shaken at a stirring speed of 260 to 300 rpm, and preferably shaken at a stirring speed of 300 rpm.

The flavor flavoring agent is added to neutralize the flavor and excessive acid taste of the onion to be used as a beverage, the kind is not particularly limited as long as it is a commonly used flavor flavoring, vegetable extract concentrate and Preference is given to using sweeteners.

The vegetable extract concentrate is not particularly limited in its kind, such as Schizandra concentrate, Bokbunja concentrate, Cornelian milk concentrate, Jujube concentrate, Apple juice extract and Citron extract, but apple concentrate, citron juice and Schizandra concentrate are used. It may be desirable. In addition, the vegetable extract concentrate may be added alone or mixed with two or more onion onion of the present invention.

The sweetener is not particularly limited to white sugar, brown sugar, brown sugar and the like, and may be preferably brown sugar.

Another aspect of the present invention relates to a method for producing the functional onion vinegar beverage, 1) washing the onion raw materials and washing them, and then filtering to prepare onion juice; 2) preparing an onion alcohol fermentation broth by alcohol fermenting the onion juice; 3) adding the vinegar to the onion alcohol fermentation broth, acetic acid fermentation to prepare an onion vinegar; 4) It is characterized in that it comprises the step of mixing the flavor flavoring agent and water in the onion candles.

In the step 3), the preparation of onion vinegar may be prepared by adding acetic acid to the onion alcohol fermentation broth, followed by acetic acid fermentation by shaking culture, the stirring speed during the shaking culture is not particularly limited, but preferably 260rpm To 300 rpm, and more preferably, 300 rpm.

The flavor flavoring agent is added to neutralize the flavor and excessive acid taste of the onion to be used as a beverage, the kind is not particularly limited as long as it is a commonly used flavor flavoring, vegetable extract concentrate and Preference is given to using sweeteners.

The vegetable extract concentrate is not particularly limited in its kind such as Schisandra chinensis extract, Bokbunja concentrate, Cornus milk concentrate, Jujube concentrate, Apple concentrate juice, and Citron extract extract, Apple concentrate juice, citron juice and Schizandra concentrate are used. It may be desirable to. In addition, the vegetable extract concentrate may be added alone or mixed with two or more onion onion of the present invention.

The sweetener is not particularly limited to white sugar, brown sugar, brown sugar and the like, and may be preferably brown sugar.

According to the present invention, by using the vinegar fermented during the acetic acid fermentation process of onion vinegar can be maintained at 1% or more acetic acid at the beginning of the acetic acid fermentation step without adding glacial acetic acid, by stirring the mixture of the vinegar and onion alcohol fermentation broth In the shorter time, the total acidity of onion reefs can reach 4% or more, which satisfies the Food Code. Therefore, it is possible to manufacture the onion herb drink by 100% all fermentation process, and furthermore, it is possible to produce functional onion herb drink that maintains the onion's unique antioxidant and antimicrobial activity while improving sensory discomfort characteristic of onion. have.

Hereinafter, the present invention will be described in detail through examples. The following examples are only examples for describing the present invention, and the scope of the present invention is not limited thereto.

<Examples>

Preparation of Onion Candles

Onioncho-1: The stirring speed is 100rpm during acetic acid fermentation

1) Preparation of onion alcohol fermentation broth

In the embodiment according to the present invention, the raw material of the onion was a weight of 360.92g, 8.18cm in height, 8.82cm in diameter, the spherical index of 93.08 used an onion close to the circle. The onions were collected by washing with water to remove foreign substances, the skin and roots were removed, and then the onion juice was prepared by crushing and filtering.

After the onion juice was supplemented (sucrose addition, 10 ~ 15 ^o Brix), the acidity of the onion juice was adjusted to pH 6.2. After sterilizing the onion juice with the acidity control in a high pressure steam sterilizer, the yeast bacterium Saccharomyces cervici (KCTC 7913, Korea Institute of Biotechnology and Biotechnology Center identification number KCTC 7913) was incubated at 100 ° C for 4 days at 100 rpm for 7 to 10 A% onion alcohol fermentation broth was produced. The produced onion alcohol fermentation broth was separated from the onion alcohol fermentation broth using a centrifuge or a pressure filter.

2) Preparation of onion acetic acid fermentation broth (onion vinegar)

Acetic acid fermentation was inoculated with acetic acid bacterium Acetobacto Pasteurinus (Bio-Resource Center, KICTC 1008, KCTC 1008) in a mixed medium [yeast extract: peptone: mannitol: distilled water = 5: 3: 25: 1000]. One acetic acid culture medium was mixed with the onion alcohol fermentation broth (acetic acid culture medium: onion alcohol fermentation solution = 3: 7) and cultured until the acetic acid content of 3% or more to prepare a seed. The prepared seed was added so that the initial acetic acid content of the onion alcohol fermentation broth (1% or more acetic acid containing more than 3%: the onion alcohol fermentation broth = 35: 65) fermentation tank (Korean fermentation tank, operating capacity 5L ) Was cultured with agitation at 100 rpm for 10 days at 30 ° C. (aeration rate 5Nl / min), and then onion acetic acid fermentation liquid was prepared, and the acetate acetic acid was fermented using the prepared onion acetic acid fermentation broth using a centrifuge or a pressure filter. Onion was prepared by separating from the fermentation broth.

Onioncho-2: 200rpm stirring speed in acetic acid fermentation

In the preparation process of the onion acetic acid fermentation broth, onion vinegar was prepared in the same manner as in Example-1, except that the stirring speed of the fermenter was 200 rpm.

Onioncho-3: The stirring speed is 300rpm during acetic acid fermentation

In the preparation of the onion acetic acid fermentation broth, onion vinegar was prepared in the same manner as in Example-1, except that the stirring speed of the fermenter was 300 rpm.

1 to 3 show changes in alcohol concentration, pH and total acid content for onioncho-1, 2 and 3 prepared above, respectively.

As shown in Figure 1, onioncho-1 (○), onioncho-2 (●) and onioncho-3 (□) the alcohol concentration of the initial 4.4 ~ 4.6% section decreases in proportion to the fermentation period and the stirring speed It showed a tendency to do.

According to Figure 2, in the case of pH, onioncho-1 (○) ranges from 3.75 to 3.46, onioncho-2 (●) ranges from 3.72 to 3.30 and onioncho-3 (□) ranges from 3.72 to 3.27 depending on the fermentation period. It was.

On the other hand, in the case of total acidity, as shown in Figure 3, onioncho-1 (○), onioncho-2 (●) and onioncho-3 (□) showed a tendency to increase with the fermentation period. More specifically, in the case of onioncho-1 (○), the total acidity increased (1.29 to 3.19) until the 9th day of acetic acid fermentation and then decreased, and in the case of onioncho-2 (●), it gradually increased until the 10th day (1.36). To 4.12), and 300 rpm increased until day 8 of fermentation (1.35 to 4.30) and then decreased slightly. The yield of the total acid in consideration of the highest total acid content was 32.0% for onioncho-1 (○), 47.2% for onioncho-2 (●) and 51.4% for onioncho-3 (□). .

In summary, the total acidity increased in the earliest time in onioncho-3 (□), and the total acidity exceeded 4%, which is the standard required by the Food Code. Therefore, for efficient total acid production, it was confirmed that it is optimal to maintain a stirring speed of 300rpm during acetic acid fermentation.

Flavor Steering  decision

Onion vinegar according to the present invention is not only strong aroma of unique onions but also high in the content of acid to drink as a beverage to neutralize excessive acid taste and six kinds of ingredients to discover the onion masking flavor (Schisandra chinensis concentrate, Bokbunja Vegetable extract concentrates of concentrates, cornus concentrates, jujube concentrates, apple concentrates and citrus extract extracts and sweeteners of three species (white sugar, brown sugar, brown sugar) were selected by sensory tests (see Table 1 and Table 2).

In the sensory test, the sensory test on the vegetable extract concentrate was conducted by mixing three ratios of water: onion herb: vegetable extract concentrate to 10: 5: 0.5, respectively, and tested by the sensory tester. Onion vinegar: sweeteners were mixed at 10: 5: 0.6 and tested by three sensory inspectors.

[Table 1] Sensory Characteristics of Vegetable Extract Concentrate

Raw material Nutritional Physiological Properties of Raw Materials Sensory characteristics

Schizandra chinensis Baillon ):
o Schisandra chinensis is a vine-like plant, which varies depending on the variety and cultivation environment, but it has five flavors: sweet, sour, bitter, spicy, and salty.
o Schizandra chinensis contains organic acids (10-13% lemon acid, 7-10% malic acid, 0.8% grape acid), 1.5% sugar, and is particularly rich in red anthocyanins and flavonoids. It shows various physiological activities such as lowering and anticancer.

Omija's unique acidity is so strong that a small amount of addition is required, and when added in excess, the same flavor as the herbal medicine appears. Schisandra chinensis concentrate
(72 ^o Brix)

Bokbunja Concentrate
Bokbunja (Rubus coreanus Miquel) is a deciduous broad-leaved shrub belonging to the Rosaceae family and has used unripe fruit, or immature fruit, of Bokbunja in oriental medicine. These bokbunja not only protect liver damage and brighten the eyes, but are also effective in erectile dysfunction due to dizziness. In addition, it is a food material that can anticipate anticancer effect by inducing apoptosis on colon cancer cell line (HT-29) as well as promoting antibody production by promoting the growth of B cell and T cell lines in the immune system. It also contains 4-hydroxybenzoic acid, 4-hydroxy-3-methoxybenzoic acid, and 3,4-dihydroxybenzoic acid, which can predict antioxidant effects, and contain ingredients such as kaempferol, quercetin, and phenol that have antiviral and weight control effects. Doing.



The sour taste derived from Bokbunja is strong, but when combined with onion vinegar, it is not suitable because it does not conceal onion flavor. Bokbunja Extract
(50 ^o Brix)

Cornus ( Cornus officinalis sieb et Zucc )
o Cornus is a medicinal plant belonging to the Cornusaceae, which is a diuretic and brain. It is said to be effective in preventing and treating gynecological diseases such as vitality, menstrual irregularities and cold side.
o As a component of cornus acid, iridoid glycosides such as gallic acid, malic acid, tataric acid, ursolic acid, morronoside, loganon and sweroside have been reported. Such cornus oil has a sour taste as the main taste, and has been used as an additive in tea or liquor production mainly as processed foods.


Strong acidity, but not refreshing and sensually incompatible with onion vinegar Cornus extract
(50 ^o Brix)

Raw material Nutritional Physiological Properties of Raw Materials Sensory characteristics ¹⁾

Jujube ( Zizyplnus Jujuba var . inennis Rehder ):
o Jujube is a deciduous and deciduous tree of the genus Zizypus of Ramnacea, which is widely used for digestion, tonic, anti-allergic and hepatoprotective effects. The physiologically active substances of jujube include various sterols, alkaloids, saponins, vitamins, organic acids and amino acids in fruits, and fatty oils consisting of unsaturated fatty acids of oleic acid, linoleic acid, and saponin, eblin, lacton, etc. Leaf constituents such as flavonoids, alkaloids, vitamin C and rutin have been reported.


Jujube decreases onion taste after drinking vinegar, but overall does not match sour taste. Jujube extract
(65 ^o Brix)

Apple ( Malus pumila var . dulcissima ):
o A perennial herbaceous plant belonging to the taxonomic family, nutritionally high in sugar, dietary fiber, potassium and vitamin C. The water-soluble carbohydrates of apples are rich in free sugars such as fructose, glucose and sucrose and free sorbitol. Although it may vary depending on the variety of apples and the growing region, the most delicious fruit when the sugar ratio is 15 to 16. It is a fruit with a relatively low acidity, but the flavor of apples is highly flavored in processed foods because it has a high dependence on sugar content. It is a raw material that has been established for a long time.

If the apple juice is flavored with a high concentration, it is similar to the existing juice drink and needs to be adjusted after adjusting the concentration. Apple Juice Concentrate
(72 ^o Brix)

Citrus junos Sieb ex Tanaka )
o Citron is one of the fruits of fortune and citrus fruits and is rich in organic acids, vitamins A and C. Limonene, an essential ingredient of citron shell, has a unique flavor, but it is rarely used for raw food due to its excessive sour taste. It is used as a food ingredient by adding it to food of drink or drink, vinegar or dressing with pickling. come.

The sour taste derived from the citron gives a fresher sensual taste and moreover hides the aroma of onion. Citron juice
(Use after filtration)

[Table 2] Sensory Characteristics of Sweeteners

Raw material Sensory characteristics ¹⁾

Sweetness is added to cover onion vinegar of onion vinegar beverage, but it gives simple sweetness as a whole White sugar

Overall sweetness and blends well with onion vinegar drinks Brown sugar

Artificial caramel flavor is strong and onion flavor does not match Brown sugar

In the natural flavor to be added to onion vinegar, Schisandra chinensis concentrate and citron juice showed the effect of masking off-flavor of onion vinegar. In the case of apple concentrate, the unique flavor of the apple not only increased the fruit flavor of the beverage as a whole, but also covered the onion's flavor which did not disappear after drinking the onion vinegar. Cornus and Bokbunja extracts not only have strong sour taste of raw materials, but also have an unbalanced flavor with onion vinegar. In addition, jujube was not suitable because the sweet taste of jujube reduced the fresh flavor of the vinegar beverage.

In sweeteners, the sweetness of white sugar and yellow sugar was good except for brown sugar, which has strong artificial caramel flavor.

Through these sensory tests, three natural flavors (Schisandra chinensis concentrate, apple concentrate, citrus juice solution) that could be matched with onion vinegar were selected and yellow sugar was selected as sweetener.

Determination of Flavor-refining Combination Ratio of Citron Onion and Omija Onion Beverages by Response Surface Analysis According to the Central Synthesis Plan

Response surface analysis according to the central synthesis plan is a statistical technique aimed at the optimal level of exploration. In other words, it is a statistical method that allows the experimenter to obtain the maximum or minimum response value considering the interaction between the optimal response factors by adjusting the minimum response value. In the present invention, by using the response surface analysis method according to the central synthesis plan, the optimum ratio of the addition of yellow sugar, apple concentrate and citron juice was determined through the minimum sensory test times.

That is, sulfur sugar content (0.5, 2.5, 4.5, 6.5, 8.5 wt%) selected as the reaction factor, apple juice concentrate (2, 5, 8, 11, 14 wt%) and citron juice content (0.4, 1.2 , 2.0, 2.8, 3.6% by weight) and Schizandra chinensis (0.25, 0.50, 0.75, 1.00, 1.25% by weight) were encoded (-2, -1, 0, 1, 2) for 18 conditions (8 factor test points). , 6 axis points, 4 center points) (see Table 3).

Citron onion vinegar beverage and Schisandra vinegar beverage mixed at the ratio shown in each of the 18 conditions were prepared by adding 6% and 10% of onion vinegar (total acid concentration 4.2), respectively, and mixing the water to make the total weight 100. It was. The citron added onion vinegar beverage was selected as a dependent variable of the central synthesis method by palatability test (9-point grading method) (see Table 4).

[Table 3] Setting range and coding according to determination of flavor additive

Flavoring agents code Sulfur added ratio Apple Juice Concentrate Yuza / Schisandra chinensis Concentrate -2 0.5 2 0.4 0.25 -One 2.5 5 1.2 0.50 0 4.5 8 2.0 0.75 One 6.5 11 2.8 1.00 2 8.5 14 3.6 1.25

[Table 4] Sensory test results according to 18 blending ratio conditions

Citron onion onion drink Schisandra onion onion drink
Experiment Overall
Likelihood
Exterior
smell
flavor Overall
Likelihood
Exterior
smell
flavor One 5.00 4.53 5.00 5.12 4.75 5.25 4.75 4.33 2 5.12 4.71 5.18 5.41 4.50 5.82 5.64 4.25 3 5.24 5.65 5.00 5.53 5.33 5.83 5.58 5.25 4 5.50 5.63 5.25 5.81 5.17 6.17 4.50 5.67 5 5.06 4.29 5.18 5.41 4.92 5.25 5.00 4.83 6 5.41 4.88 5.29 5.47 4.83 5.75 4.92 4.42 7 5.75 5.81 5.88 5.81 6.75 6.25 6.67 6.92 8 6.31 5.94 6.38 6.25 6.33 7.08 6.08 6.42 9 5.56 5.06 6.06 5.88 4.00 5.67 4.75 4.25 10 5.75 5.81 6.19 5.69 4.50 6.17 4.92 4.42 11 4.35 4.06 4.06 4.53 3.58 3.67 4.08 3.42 12 5.82 5.94 5.94 5.71 6.25 6.33 6.08 6.17 13 4.29 5.53 4.12 4.24 5.33 5.42 5.08 5.17 14 5.53 5.29 6.71 5.12 5.83 6.08 5.75 5.58 15 7.12 5.71 7.06 7.24 6.58 6.75 5.92 6.33 16 6.82 5.65 6.88 7.18 6.17 6.33 5.58 6.42 17 6.71 5.29 6.59 6.76 6.33 6.25 5.83 6.50 18 6.94 5.47 7.00 7.24 6.50 6.08 6.17 6.67

According to the following [Table 5], in the case of citron onion beverage, the significance of the overall response model is less than 0.05, so it can be seen that the response model is statistically significant, and the coefficient of determination is 0.9645. The suitability of the data has been demonstrated. The significance probability of the linear, quadratic and cross product terms is statistically significant because the significance probability is less than 0.05. However, since the cross term is 0.4091, it is unnecessary to insert the cross product effect in the model. In order to explain it completely, I decided to insert it.

The reaction model is as follows.

Overall Symbol = -1.619 + 0.642 (Sugar Sugar) + 0.804 (Apple Juice) +2.928 (Yuzu) -0.081 (Sugar Sugar) ² +0.007 (Sugar Sugar) (Apple Juice Concentrate) -0.052 (Apple Juice Concentrate) ) ² +0.041 (sulfur sugar) (citron) +0.051 (apple concentrate juice) (citron) -0.799 (citron) ²

The lack of fit of the response model is 0.2903, which is greater than the significance probability level of 0.05. Therefore, there is no reason to judge that the current model lacks fit. As a result of the canonical analysis, since all eigenvalues are negative, it can be seen that the normal point is the maximum point, and it can be seen that it changes sensitively in the order of the coordinate axis of the reaction surface, citron juice, apple juice, and sugar sugar. As a result, the overall preference is expected to change significantly.

The canonical form is as follows.

6. = 6.96-1.25ω ₁ ² -1.75ω ₂ ² -2.22ω ₃ ²

In the case of Schisandra chinensis, the significance of the overall response model was less than 0.05, indicating that the response model was statistically significant, and the coefficient of determination was 0.9573, which proved the suitability of the data used in the model. The significance probability of the linear, quadratic, and cross product terms is statistically significant because the significance probability is less than 0.05. However, since the cross term is 0.1655, the effect of cross product is unnecessary in the model. In order to explain it completely, I decided to insert it.

The reaction model is as follows.

Overall Symbol = -1.336 + 1.262 (Sugar Sugar) +0.623 (Apple Juice Concentrate) +3.189 (Omija Concentrate) -0.133 (Sugar Sugar) ² -0.005 (Sugar Sugar) (Apple Juice Concentrate) -0.041 (Apple Concentrate Juice) ² -0.025 (brown sugar) (Schisandra chinensis) +0.347 (apple concentrate juice) (Schisandra chinensis) -3.220 (Schisandra chinensis) ²

The lack of fit of the response model is 0.1721, which is greater than 0.05, which is a significant probability level. Therefore, there is no basis for judging lack of fit. As a result of the canonical analysis, since all eigenvalues are negative, the normal point is the maximum point, and it can be seen that it changes sensitively in the order of coordinate axis Omija concentrate, apple concentrate and juice, and brown sugar in the reaction surface. The change in overall preference is expected to be large.

The canonical form is as follows.

7.0 = 7.03-0.52ω ₁ ² -1.75ω ₂ ² -2.14ω ₃ ²

As a result of the reaction surface analysis, in the case of citron onion beverage, onion vinegar: water: yellow sugar: apple concentrate and juice: citrus juice = 6: 77.62: 4.94: 9.19: 2.25 (weight ratio) It was.

As a result of the reaction surface analysis, in the Schisandra chinensis vinegar beverage, onion vinegar: water: yellow sugar: apple concentrate juice: Schisandra chinensis concentrate = 10: 72.31: 4.40: 12.16: 1.13 (weight ratio) 6).

[Table 5] Response Surface Analysis of Central Synthetic Design for Citron Onion and Schisandra Onion

Citron onion onion drink Schisandra onion onion drink Significance Model   Linear  0.0006  0.0001   Square term <0.0001  0.0001   Crossproduct  0.4091  0.1655 Coefficient of determination (R ² )  0.9645  0.9573 Total Regression (> F) <0.0001  0.0001 Lack of fit  0.2903  0.1721 Factor Coefficient Intercept -1.619 -1.336 Linear   Brown sugar 0.642 ^* 1.262 ^*   Apple Juice Concentrate 0.804 ^* 0.623 ^*   Citron juice content 2.928 ^*  3.189 Crossproduct   Brown Sugar × Brown Sugar -0.081 ^* -0.133 ^*   Apple Juice Concentrate × Apple Juice Concentrate -0.052 ^* -0.041 ^*   Citron juice content × Citron juice content -0.799 ^* -3.220 ^* Crossproduct   Brown Sugar × Juice Concentrate  0.007 -0.005   Yellow sugar × citron juice  0.041 -0.025  Apple Juice Concentrate × Citron Juice Content  0.051 0.347 ^*

[Table 6] Determination of Flavoring Aroma Additives for Production of Citron Onion and Schisandra Onion

product Brown sugar
(%) Apple Juice Concentrate (%) Citron juice (%) Schisandra chinensis extract (%) Preference test Citron onion onion drink 4.94 9.19 2.25 6.96 Schisandra onion onion drink 4.40 12.16 1.13 7.03

Onion  Functional measurement of the drink

1) Determination of antioxidant activity of onion onion beverage (Diphenyl picrylhydrazyl free radical scavenging ability)

When breathing, oxygen enters the body and some of the excess oxygen becomes free radicals, which are highly active free radicals. These highly reactive free radicals attack cells in the body, and the damaged cells begin to recover according to gene repair orders. In this process, the recovery speed is delayed or sometimes abnormal recovery occurs. In other words, cells that proliferate excessively beyond the level of proper recovery are generated, and aging or deformation of the cells may be the cause of cancer. Substances that inhibit the activity of free radicals, which are the cause of old age or disease, are called antioxidants, and those that can be ingested in nature are called natural antioxidants. Radical scavenging activity test is an experiment to prove the antioxidant activity of inhibiting the aging or deformation of the cell by measuring the change of diphenyl picrylhydrazyl activity by reacting the free radicals diphenyl picrylhydrazyl with a certain amount of sample solution.

Diphenyl picrylhydrazyl free group scavenging activity was measured by the Blios method. That is, after adding 0.2 mL DPPH 0.8 mL and 2.9 mL ethanol (0.2 mL) to the sample, the mixture was uniformly mixed and allowed to stand at room temperature for 10 minutes, and then the absorbance was measured at 525 nm using a spectrophotometer.

Measurement results of DPPH radical scavenging ability of onion vinegar drink is shown in the following [Table 7].

[Table 7] Measurement result of change of DPPH radical scavenging activity of onion onion beverage (%)

sample DPPH Clearance (%) Onion 26.23 ± 0.16 Citron onion onion drink 18.10 ± 0.47 Schisandra onion onion drink 18.21 ± 0.28 BHA (200 ppm) 57.20 ± 0.09 BHT (200 ppm) 30.43 ± 0.41 α-tocopherol (200 ppm) 32.33 ± 0.25

Onion vinegar had 26.23% diphenyl picrylhydrazyl free radical scavenging ability and 18.10% and 18.21%, respectively, in citron added onion vinegared beverage and Schisandra chinensis added onion vinegar beverage. On the other hand, artificial antioxidants BHA (200 ppm) and BHT (200 ppm) were 57.20% and 30.43%, respectively, and α-tocopherol (200ppm) used as a natural antioxidant was 32.33%. Therefore, onion onion and onion vinegar beverages of the present invention have a somewhat less antioxidant activity than these antioxidants, but if the food is often drink in large quantities due to the food properties can be obtained a significant effect.

2) Onion  Determination of Antioxidant Function Activity of Beverages ( Peroxide dismutase  Activity measurement)

In vivo, physiological disorders are caused by the strong oxidative power of free radicals. That is, the oxygen O ₂ as an intermediate after the first reaction material is reduction ^-, H ₂ O _2, OH ^- are generated, and the generated water is a non-toxic in vivo by in vivo antioxidant enzymes. Among the antioxidant enzymes, superoxide dismutase (SOD) is a catalytic enzyme that converts O ₂ ^- to H ₂ O ₂ and plays an important role as a defense against free radicals.

The activity of the superoxide dismutase (SOD) was confirmed by measuring the superoxide dismutase (SOD) -like activity modified by Marklund et al. That is, 0.2 mL of tris-HCl buffer (pH 8.5) and 0.2 mL of 7.2 mM pyrogallol were added to 0.2 mL of the sample solution, followed by reaction at 25 ° C. for 10 minutes, and then 1N hydrochloric acid was added to stop the reaction. After absorbance was measured at 420nm. In the sample affecting the pigment, only the buffer solution was used instead of pyrogallol, and the absorbance was measured.

Measurement results of the superoxide dismutase (SOD) -like activity of the onion vinegar drink is shown in Table 8 below.

[Table 8] Measurement of superoxide dismutase (SOD) -like activity in onion beverages (unit:%)

sample SOD-like activity (%) Onion Vinegar 58.58 ± 0.25 Citron added onion vinegar drink 11.49 ± 0.89 Schisandra chinensis added onion vinegar drink 11.06 ± 1.07

As can be seen in Table 8, the onion onion showed a high content of peroxide dismutase-like activity of 58.58%, and in the citron-added onion-cho beverage and Omija-added onion-cho beverage, 11.49% and 11.06%, respectively. It had a small amount of peroxide dismutase-like activity.

Determination of Antimicrobial Activity of Onioncho Beverage

In order to measure the antimicrobial activity, the experiment was carried out using agar extension. First, gram-positive species, Bacillus cereus 3 (Bacillus cereus ), Staphylococcus aureus ), Listeria monocytogenes ( Listeria monocytogenes ) and three Gram-negative bacteria Escherichia coli ), Salmonella typhimurium , and Enterobacter aerogenes were cultured in liquid and each plate was prepared by smear plate agar plate medium. Sterilized paper disc (paper disc, 8mm) was fixed in agar plate medium, 20uL sample was injected, and then cultured for 24 to 48 hours at 30 ℃, the length of the growth stop ring produced around the paper disc was measured. The measurement results are shown in the following [Table 9].

According to Table 9, onion onion of the present invention showed excellent antimicrobial activity against six bacteria. In the case of citron onion drink and Schisandra onion drink, gram-negative bacteria Escherichia coil), Salmonella typhimurium (Salmonella typhimurium , Enterobacter aerogenes ) It showed antimicrobial activity against three species, and among Gram-positive bacteria, Staphylococcus aureus only showed antimicrobial activity.

Table 9 Antimicrobial Activities of Onion Herb Drinks

Gram-positive bacteria Gram-negative bacteria Bacillus cereus Staphylococcus aureus Listeria monocytogenes Salmonella typhimurium (Salmonella typhimurium) Escherichia coli Enterobacter aerogenes Onion 11 13 13.8 10.8 10.5 10 Citron onion onion drink Not detected 10 Not detected 9.7 9.8 10 Schisandra onion onion drink Not detected 9.5 Not detected 10 10 10.7

Figure 1 shows the change in alcohol concentration according to the stirring speed during acetic acid fermentation.

Figure 2 shows the change of pH according to the stirring speed during acetic acid fermentation.

Figure 3 shows the change in total acid with the stirring speed during acetic acid fermentation.

Claims (11)

Functional onion herb drink containing onion herb and flavoring agent. The method of claim 1, The onion chopped functional onion vinegar drink characterized in that the culture was shaken at a stirring speed of 260 to 300rpm during acetic acid fermentation. The method of claim 1, The flavor flavoring functional onion-cho drink, characterized in that consisting of vegetable extract concentrate and sweetener. The method of claim 3, wherein The vegetable extract concentrate is a functional onion vinegar beverage, characterized in that any one or more selected from the group consisting of apple juice concentrate, citron juice and Schizandra concentrate. The method of claim 3, wherein Functional sweet onion drink characterized in that the sweetener is brown sugar. 1) washing the onion raw materials and washing them, and then filtering to prepare onion juice; 2) preparing an onion alcohol fermentation broth by alcohol fermenting the onion juice; 3) adding the vinegar to the onion alcohol fermentation broth, acetic acid fermentation to prepare an onion vinegar; 4) Method of producing a functional onion vinegar drink comprising the step of mixing flavor flavoring agent and water to the onion vinegar. The method of claim 6, Step 3) is a method of producing a functional onion vinegar drink, characterized in that after adding the vinegar to the onion alcohol fermentation broth, acetic acid fermentation by shaking culture to prepare the onion vinegar. The method of claim 7, wherein The shaking culture is a method of producing a functional onion vinegar drink, characterized in that the culture at a stirring speed of 260 to 300rpm. The method of claim 6, The flavor flavoring agent is a method of producing a functional onion-cho drink, characterized in that consisting of vegetable extract concentrate and sweetener. The method of claim 9, Wherein the vegetable extract concentrate is any one or more selected from the group consisting of apple juice concentrate, citron juice and Schisandra chinensis concentrate. The method of claim 9, The sweetener is a method of producing a functional onion-cho drink, characterized in that the brown sugar.

Images