KR20120083765A - Food composition comprising juice, extraction, or dried powder of onion - Google Patents

Abstract

PURPOSE: A food composition including at least one material selected from onion skin juice, an onion skin extract, or their dried powder is provided to offer prevention effects on high blood pressure or arteriosclerosis. CONSTITUTION: A food composition contains 0.01-20wt% of at least one material selected from onion skin juice, an onion skin extract, or their dried powder. The onion skin juice is obtained by using puffed onion skin puffed at 90-110 deg C for 2-5 minutes. The food composition additionally contains a lactic acid bacteria-fermented material of the onion skin juice or the onion skin extract.

Description

FOOD COMPOSITION COMPRISING JUICE, EXTRACTION, OR DRIED POWDER OF ONION}

The present invention relates to a food composition containing onion blood as a main component, and more particularly, functional food containing at least one selected from onion blood juice, extracts and dry powder thereof is excellent in functionality and antioxidant activity. It is excellent and relates to a food composition containing at least one selected from onion juice juice, extracts and dry powder thereof having an excellent effect of preventing blood pressure and arteriosclerosis by strengthening blood vessels with fatty acid plaque effect.

Onion is a vegetable belonging to the family Liliaceae, has many medicinal ingredients and has been widely used in cooking since ancient times for its unique aroma and spicy taste. In addition, it has been found to have various physiological functional characteristics such as antibacterial, antioxidant, blood pressure lowering, thrombolytic activity, anti-gout property and heavy metal removal ability, along with a unique pungent sulfur compound.

Conventionally, various food cooking methods or processing methods using onions have been developed, but it is common to use only onion genus from which onion skins are removed, and onion blood is usually disposed of as food waste.

However, the onion skin and the onions that are thrown away with it still contain large amounts of useful antioxidants, but are discarded entirely, resulting in economic losses such as a significant waste of resources and additional costs associated with waste disposal.

Therefore, the method of recycling onion skin should be urgently investigated in order to promote the recycling of resources, the improvement of people's health, and the development of onion-cultivated farmers and related industrial technologies.

The present invention has been proposed to solve the problems of the prior art as described above,

Its purpose is at least one selected from onion skin juices, extracts and dried powders which are excellent in organoleptic properties as well as excellent anti-oxidant activity and strengthening blood vessels with fatty acid loss effect. To provide a food composition containing species.

The technical problem of the present invention as described above is achieved by the following means.

(1) A food composition containing at least one selected from onion peeled juice, extract and onion peeled powder.

(2) The method according to claim 1,

Onion blood is a food composition characterized in that it is expanded.

(3) The method according to 2,

Puffed food composition, characterized in that the onion blood was carried out by the process of puffing for 2 to 5 minutes at 90 ~ 110 ℃ under 2 to 5kg / ㎠.

(4) The food composition according to claim 1, wherein at least one selected from papy juice, extract and onion blood powder is added in an amount of 0.01 to 20% by weight.

(5) The food composition according to item 1, further comprising a lactic acid bacteria fermented product of onion blood juice or extract.

(6) The food composition according to item 5, wherein the lactic acid bacteria is one or two or more selected from Lactobacillus rhamnosus, Lactobacillus plantarum, Lactbacillus casei, and Bifidobacterium lactis. .

Food composition containing at least one selected from onion peeled juice, extract and powder according to the present invention is not only excellent in functionality, but also excellent in antioxidant activity, and strengthens blood vessels with fatty acid loss effect to increase hypertension or arteriosclerosis. The prevention effect is excellent.

The present invention provides a food composition containing at least one selected from the onion-juice juice, extract and their dry powder.

Onion blood refers to the skin of the onion in the present invention, in addition to the pure skin of the onion may include the outermost onion genus in contact with this. Preferably, the onion skin containing the outermost onion genus is used, which is not easy to remove only the onion skin at the actual pretreatment site of the onion, so it is often removed together, including the outermost onion genus, and the onion blood It is especially recommended in that different antioxidants are available in different onion genus.

In the present invention, onion blood is known to be rich in flavonoids such as quercetin and other various antioxidants, and the possibility of using it as an active ingredient of functional health food. According to the present invention, the food composition containing the onion-blood juice and extract is excellent in functionality as well as excellent antioxidant activity, and excellent in preventing hypertension or arteriosclerosis by strengthening blood vessels with fatty acid loss effect.

The juice of onion blood according to the present invention is sufficient to juice using a known juicer, the extract includes a hot water extract, an ethanol extract or an extract using a mixture of water and ethanol, or supercritical extract. In the case of hot water extract, it is preferable to add 1 to 10 times of water and extract for 1 to 12 hours under 1 to 2 atmospheres and 80 to 120 ° C. In the case of the ethanol extract, an extraction solvent consisting of 50 to 100% ethanol may be used, and the supercritical extract may be performed under a pressure of 250 to 350 bar using ethanol as the extraction solvent.

The onion blood, juice or extract thereof may be used in the form of lyophilized powder through a conventional freeze-drying process. Since this process may be performed according to a known method, a detailed description thereof will be omitted.

In addition, in the present invention, the extract of onion peel or freeze-treated powder thereof is preferably used as a raw material to remove the pungent onion and to enhance the flavor to increase the flavor. Puffed onion skin may be obtained through the process of puffing the onion skin as a raw material for 2 to 5 minutes at 90 ~ 110 ℃ under 2 to 5kg / ㎠.

The food composition according to the present invention improves functionality by using onion blood juice, extract, or powder in an amount of 0.01 to 20% by weight based on the total weight of the composition, and excellent antioxidant activity, fatty acid loss effect and It is excellent in preventing hypertension or arteriosclerosis by strengthening blood vessels together. If less than 0.001% by weight, the above effects are insignificant, and in excess of 20% by weight, the onion's unique pungent taste is strong and functional. There is a problem with this falling.

In addition, the present invention preferably further comprises a lactic acid bacteria fermented product inoculated with the fermented lactic acid bacteria with the onion blood juice, extract or powder. The lactic acid bacteria fermented product not only reinforces the organoleptic properties and physiological activities of onion blood (or part of onion genus) but also has particularly high immunity and is particularly suitable for children or the elderly. The lactic acid bacterium fermentation product may be used one or two or more selected from Lactobacillus rhamnosus, Lactobacillus plantarum, Lactbacillus casei, and Bifidobacterium lactis, preferably four kinds By using the mixed bacteria 0.1 to 3% by weight relative to the weight of the juice solution or extract of the onion blood to be fermented can be used for 1 to 7 days at 35 to 40 ℃.

Food composition containing at least one selected from onion peeled juice, extract and dry powder according to the present invention can be formulated into a variety of solid, liquid and powder food composition, drink, gum, tea, vitamin complex, health Supplementary foods, and the like.

When the food composition according to the present invention is a beverage, in addition to the onion blood juice or extract, various flavors or natural carbohydrates and the like may be contained as additional ingredients, such as a conventional beverage. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. have.

In addition to the above, the food composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, alginic acid and Salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, and the like. In addition, the food compositions of the present invention may contain fruit flesh for the production of natural fruit juices and fruit juice drinks and vegetable drinks. These components can be used independently or in combination. The proportion of such additives is not so critical but is generally selected from the range of 0 to about 30 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, it should be noted that these Examples and Experimental Examples are only illustrated for the understanding of the present invention and do not limit the scope of the present invention.

Example 1 Gel Type

According to the composition of Table 1 onion extract juice, onion extract, onion peel powder (freeze-dried), dextrin, vitamin B1, vitamin B2, CMC-Na and the remaining amount of purified water by mixing 10ml of gel-type functional food Were filled into containers and sterilized to produce the final product.

ingredient Sample 1 Sample 2 Sample 3 Onion Blood Juice 18.000 - Onion Blood Extract - 18.000 Onion Blood Powder - - 18.000 dextrin 50.000 50.000 50.000 Vitamin B1 0.002 0.002 0.002 Vitamin B2 0.005 0.005 0.005 CMC-Na 0.150 0.150 0.150 Purified water Balance Balance Balance Sum 100 100 100

* Unit: wt%

Example 2 Beverage Type

According to the composition of Table 2, onion juice juice, onion juice extract, vitamin B1 and the remaining amount of purified water were mixed to fill a beverage type functional food in 35ml container and sterilized to prepare a final product.

ingredient Sample 1 Sample 2 Onion Blood Juice 10.89 - Onion Blood Extract - 10.89 Vitamin B1 0.002 0.002 Purified water Balance Balance Sum 100 100

* Unit: wt%

Example 3 Beverage Type

According to the composition of Table 3, onion juice, onion extract (hot water extract of swelling onion blood), vitamin B1, oligosaccharides, sodium benzoate and the remaining amount of purified water mixed by filling the beverage type functional food in 180ml container and sterilized To a final product.

ingredient Sample 1 Sample 2 Onion Blood Juice 2.950 - Onion Blood Extract - 2.950 Vitamin B1 0.001 0.001 oligosaccharide 4.700 4.700 Sodium benzoate 0.020 0.020 Purified water Balance Balance Sum 100 100

* Unit: wt%

Example 4 Gel Type

In Example 1, a gel-type food composition was prepared by the same process except that half the amount of onion peel extract (by weight) was replaced with lactic acid bacteria fermented product of onion peeled hot water extract.

Experimental Example 1 Sensory Test

The sensory test was performed on the food composition obtained in Examples 1 to 30 using a five-point scale method for 30 males and females in their 20s having a developed taste, and the results as shown in Table 4 below were obtained.

Quality Characteristics ^♪ (# sample number) division color flavor incense Overall preference Example 1 (# 1) 4.3 4.4 4.5 4.4 Example 1 (# 2) 4.3 4.5 4.5 4.5 Example 1 (# 3) 4.4 4.5 4.5 4.5 Example 2 (# 1) 4.5 4.5 4.6 4.5 Example 2 (# 2) 4.5 4.6 4.6 4.6 Example 3 (# 1) 4.4 4.5 4.5 4.5 Example 3 (# 2) 4.6 4.7 4.7 4.7 Example 4 (# 1) 4.5 4.6 4.6 4.6 Example 4 (# 2) 4.6 4.6 4.7 4.6 Example 4 (# 3) 4.6 4.6 4.7 4.6

♪ -1. Very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.

As can be seen in Table 4, the food composition according to the invention in all the test items was evaluated as very excellent sensory properties.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

Claims (6)

A food composition containing at least one selected from onion peeled juice, extract and onion peeled powder. The method of claim 1,
Onion blood is a food composition characterized in that it is expanded. The method of claim 2,
Puffed food composition, characterized in that the onion blood was carried out by the process of puffing for 2 to 5 minutes at 90 ~ 110 ℃ under 2 to 5kg / ㎠. The method of claim 1,
At least one selected from onion blood juice, extract and onion blood powder is a food composition, characterized in that the addition of 0.01 to 20% by weight. The method of claim 1,
Food composition, characterized in that it further comprises lactic acid bacteria fermentation of onion juice juice or extract. 6. The method of claim 5,
Lactic acid bacteria is a food composition, characterized in that one or two or more selected from Lactobacillus rhamnosus, Lactobacillus plantarum, Lactbacillus casei, and Bifidobacterium lactis.