KR20190007325A - Health functional onion beverage and its manufacturing method - Google Patents

Abstract

The present invention relates to a health functional onion beverage and to a manufacturing method thereof, and in order to remove a pungent taste and smell unique to onion while preserving the effectiveness of onion as it is, and to improve palatability and ease of administration, the method comprises the following steps: heating 90 to 97 parts by weight of onion from which a root part is removed after being washed, 1 to 3 parts by weight of Saccharina japonica and 0.02 to 0.03 part by weight of Glycyrrhiza uralensis in a pressed cooker at the temperature of 100 to 120°C for 3 to 5 hours; extracting the juice of the mixture; heating and sterilizing the juice at the temperature of 100°C for 5 to 10 minutes to be packaged, thereby providing the beverage contributing to the public health with excellent pharmacological efficacy and having excellent palatability with a mild flavor and aroma and obtaining an effect of increasing the income of onion farmers by promoting efficient use of onions produced in large quantities at a certain harvest time.

Description

TECHNICAL FIELD The present invention relates to a health functional onion beverage and a manufacturing method thereof,

More particularly, the present invention relates to a health functional onion beverage and a method for producing the same, and more particularly, to a health functional onion beverage and a method for producing the same, And to a process for producing the same.

Onion (Allium cepa L.), which is an overspeed of lilies and garlic, is not only an important food material for vegetables but also has a unique flavor and flavor and is widely used as a spice. Ancient Greeks have an effect on various diseases And it has recently been reported that it has effectively used it. Recently, studies on the physiological activity and medicinal effect of onion have been actively conducted both overseas and domestic, and various excellent effects of onion have been confirmed.

Onions contain dozens of sulfo compounds and flavonoids, such as allyl propyl disulfide, as a material for functional foods. These substances have antibacterial effects, detoxification of heavy metals, It has been known that it is excellent in reduction of serum cholesterol, anti-arteriosclerosis effect, antihypertensive effect, anti-diabetic effect, reduction of activity of carcinogenic substances, inhibition of enzymatic action of cancer cells, increase of activity of anticancer substances and inhibition of growth of mutant cancer cells .

In recent years, consumption of health food made from health functional foods and herbal medicines has been increasing for the prevention and treatment of various diseases such as hypertension, diabetes and hyperlipidemia due to westernization of diet, but onion beverages have excellent pharmacological Despite the efficacy, there is a problem in that it is not easy to drink because of its unique strong aroma and flavor.

As a method for improving this, patent application No. 1993-20403 discloses an onion extract obtained by heat-treating two onions, each of which has been peeled off, with hot water and steam, and then adding fructose, citric acid, vitamin C and syrup Although the onion juice production method which eliminates the peculiar odor and spicy taste of onion by heat treatment has been proposed, this method can not efficiently use the onion by using only the onion removed from the shell, and since the heat treatment is performed three times, Minute, and the various toxic and spicy flavors of the onion are evaporated together with water vapor, so that the deodorizing effect of the onion odor is not so excellent, so that the added amount of the onion is limited to 11% by weight.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a health-functional onion beverage having excellent palatability and easy to take while removing the pungent taste and odor peculiar to onions, .

The present invention relates to a health functional onion beverage and a method for producing the same, and more particularly, to provide a health functional onion beverage and a method for producing the onion beverage, 90 to 97 parts by weight of kelp, 1 to 3 parts by weight of kelp and 0.02 to 0.03 part by weight of liquorice are heated in a pressure cooker at 100 to 120 DEG C for 3 to 5 hours to heat the juice at 100 DEG C for 5 to 10 minutes Sterilized and packaged. It provides not only a great contribution to the public health by its excellent pharmacological effect, but also a drink with excellent palatability with mild taste and aroma. It promotes the efficient use of onion produced at a certain harvest time, This has the effect of increasing the income of farmers.

The health-functional onion beverage produced by the present invention is a beverage having a mild taste and flavor and excellent in palatability. It can be conveniently processed and refined to be easily carried and stored, and can be easily taken, Can respond.

It is made of natural herbal medicine which is excellent in pharmacological efficacy. It improves nutrition and improves health. It has anti-cancer effect and hypertension treatment effect, which not only contributes to public health, but also promotes efficient use of onion produced at a certain harvest time There is an income increase effect of onion farmers.

In addition, the process for manufacturing a health-functional onion beverage of the present invention is very simple and very easy to put into practical use.

The object of the present invention is to provide a method for preparing a safflower which is prepared by heating 90 to 97 parts by weight of onion, 1 to 3 parts by weight of seaweed, and 0.02 to 0.03 part by weight of liquorice, And the resulting juice is heated and sterilized at 100 ° C for 5 to 10 minutes. The health-functional onion beverage is prepared by adding kelp, licorice and the like to onions and heating the onion- In order to improve the pharmacological effect by adding a natural medicinal herb which has high palatability and good palatability by improving the taste and aroma, 1 to 3 parts by weight of dried radish, 1 to 3 parts by weight of carrot, 1 to 3 parts by weight of carrot, 1 to 3 parts by weight, 1 to 3 parts by weight of Ganoderma lucidum, and 1 to 3 parts by weight of honey.

The ginseng used in the practice of the present invention is a perennial herb belonging to the family Acanthopagaceae. Saponin derivatives having various physiological activities have a major therapeutic effect. In the herbal medicine, the herb medicine, It is used as a prescription and has pharmacological actions such as hypoglycemic effect, anticancer effect, promotion of serum protein synthesis, antibody production promoting action, central excitatory action and anti-fatigue action.

And, it is known that the gonad is a mushroom of the myrtle myrtle tree, which contains a large amount of polysaccharide, which is an anticancer substance, and thus helps to improve the constitution. Honey is the honeycomb which is collected by the flower and decomposed by the enzyme secreted from the salivary acid It has become fructose and glucose. It has good absorption power and high nutritional value. It has been used as a sweetening agent and health supplement since ancient times.

The health-functional onion beverage according to the present invention, which is manufactured from a natural herbal medicine agent having excellent efficacy as described above, is active in metabolism and enhances the reactivity of a living body, thereby correcting its function, improving nutrition and improving health.

Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to the embodiments described.

Examples 1-8

Onion peeler

After washing, onions removed from roots and shells were heated for 2, 3, 5 and 7 hours in a pressure cooker at a heating temperature of 100 ° C and for 30 minutes, 1, 2 or 3 hours in a pressure cooker heated to 120 ° C Respectively.

Examples 9 to 16

Includes onion skin

After washing, the onions removed from the roots were heated for 2, 3, 5 or 7 hours in a pressure cooker at a heating temperature of 100 ° C and for 30 minutes, 1, 2 or 3 hours in a pressure cooker at a heating temperature of 120 ° C Respectively.

The results are shown in Table 1. In the above Examples 1 to 16, the properties of the heated juice according to the treatment conditions, temperature and time of the onion were examined. The juice prepared according to the above- The highest score was obtained at the heating temperature of 100 ℃ and the heating time of 5 hours. In the onion shell containing color, the color was 3.48, transparency 2.90, sweetness 2.81, transparency 3.71, sweetness 3.57, aftertaste 3.48 and overall preference 3.76. , An aftertaste of 2.48, and the heating time was 100 ° C and the heating time was 3 hours.

The sensory test was performed on 32-37 people of different ages and genders, and the degree of sensation after drinking the drink prepared under the respective conditions was measured by color, transparency, sweetness, aftertaste, bitter taste, hot taste, smell and overall preference The statistical analysis was performed on a total of 5 points including very bad (1 point), bad (2 points), normal (3 points), good (4 points), and very good (5 points) The mean significance test was performed at a level of p <0.05 using Duncan's multiple range test after one-way analysis of variance using SPSS.

Sensory evaluation of onion beverages by heat treatment temperature and time Sample Color transparency sweetness aftertaste bitter Hot smell Overall
preference amount
wave
Well
Ryo
(
Shell
quality
My
roughness
) 100 ℃ 2h a
2.10 ab
2.05 bcd
3.19 abc
2.24 bcd
2.81 abc
2.19
de a
2.52 abc
2.38 3h Cdef
3.10
g efg
3.38 abc
2.81
d cde
2.81 cde
2.00 a
1.52 abc
2.90 Cdef
3.10 5h g
3.81 efg
3.71 abc
3.57
d f
3.48 ab
2.29 ab
1.62 abc
3.57 f
3.76 7h fg
3.61 DEFG
3.24 abc
3.19 bcd
2.52 abc
2.57 abc
1.95
de bc
3.29 bcde
2.95 120 DEG C 0.5h bcde
2.90
f Cdef
3.05
g CD
3.38 ef
3.19 a
1.90 abc
1.81 abc
3.05 ef
3.38 1h bcd
2.86 Cdef
2.86 bcd
3.14 def
2.95 ab
2.38 abc
1.90
d abc
2.95 def
3.14 2h defg
3.24 fg
3.43 abc
3.05 bcde
2.62 bcde
3.00 bcd
2.33
e abc
3.14 bcde
2.95 3h ab
2.29 bcde
2.67 abc
2.67 a
1.81 fg
3.38 e
2.71 ab
2.76 a
1.86 amount
wave
Well
Ryo
(
Shell
quality
artillery
box
) 100 ℃ 2h abcd
2.67 abc
2.05 a
2.29 cde
2.76 Cdef
3.19 abc
2.14
de ab
2.76 abc
2.38 3h efg
3.48 ccef
2.90 abc
2.81
d bcd
2.48 Cdef
3.24 abc
2.14
de ab
3.29 bcde
2.76 5h Cdef
3.19
g Cdef
2.95 ab
2.52 abc
2.29 efg
3.67 cde
2.52 abc
3.10 abc
2.38 7h bcde
2.95
f bcd
2.52 abc
2.67 abc
2.14 fg
3.81 abc
2.29
de abc
2.90 ab
2.24 120 DEG C 0.5h Cdef
3.10
g bcd
2.86 abc
2.76 abcd
2.33 Cdef
3.24 abc
2.10
de ab
2.76 bcde
2.86 1h Cdef
3.05 bcde
2.71
f abc
3.05
d abcd
2.38 def
3.43 de
2.67 abc
3.19 bcde
2.81 2h a
2.OO a
1.76 abc
2.71 ab
2.05 g
4.19 cde
2.48 ab
2.86 a
1.90 3h abc
2.48 abc
2.38 abc
2.71 abcd
2.33 efg
3.71 abc
2.24
de abc
3.14 abcd
2.57 F-value 5.38 * 5.63 * 1.87 * 4.63 * 8.49 * 2.18 * 1.67 5.18 *

* p <0.05, the alphabetic index is a character indicating the correlation of measurements.

Examples 17-25

Onion peeler

Five parts by weight of jujube, marigold, gugija, licorice, kelp, omija, sesame leaf, and horsetail were added to 95 parts by weight of the onion from which the skin was removed, and the mixture was heated in a pressure cooker for 5 hours at 100 캜. For 10 minutes to prepare an onion beverage.

Examples 26 to 34

Includes onion skin

Five parts by weight of jujube, marigold, gugija, licorice, kelp, omija, sesal leaf and acacia japonica were added to 95 parts by weight of onion including the skin part, and the mixture was heated in a pressure cooker for 3 hours at 100 ° C. For 10 minutes to prepare an onion beverage.

Example 35

Onion peeler

2 parts by weight of kelp and licorice were added to 95 parts by weight of the onion from which the skin was removed, and the mixture was heated in a pressure cooker at 100 ° C for 5 hours, and the juice was sterilized at 100 ° C for 5 to 10 minutes to prepare an onion beverage.

Example 36

Onion peeler

2 parts by weight of kelp, licorice and jujube were added to 95 parts by weight of the onion from which the skin had been removed, and the mixture was heated in a pressure cooker at 100 ° C for 5 hours, and the juice was sterilized at 100 ° C for 5 to 10 minutes to prepare an onion beverage.

Examples 17 to 34 were prepared by adding various ingredients to the onion beverage in order to effectively treat the irritating odor and flavor inherent in the onion beverages and to create a demand for the beverage. The sensory evaluation results of onion beverages are shown in Table 2.

Sensory evaluation of onion beverages containing various ingredients Sample Color transparency sweetness aftertaste bitter Hot smell Overall
Preferred
Degree onion
beverage
(skin
remove)
100 ℃
5h Jujube g
3.8 dh
3.59 meat
3.76 i
3.71 a
1.82 db
1.65 i
3.71 g
4.12 Seaweed bcd
2.47 det
2.76 be
2.65 db
1.76 a
1.88 db
1.65 db
2.18 abc
2.12 Gugija cde
2.59 bcd
2.41 odef
3.29 de
2.88 abe
2.53
d db
2.06 def
3.06 ef
3.24 Kim db
1.88 a
1.65 cde
3.18 ab
1.88 a
1.82 a
1.53 abc
2.29 abc
2.18 licorice g
3.76 defg
3.00 f
3.94 bcd
2.29 ed
3.06 ab
2.12 ef
3.35 abc
2.12 Kelp g
3.82 h
3.94 cde
3.24 CD
2.59 a
2.00 ab
1.82 abcd
2.59 def
3.12 Schisandra fg
3.41 def
2.82 a
1.76 a
1.41 CD
3.06 ab
2.00 ab
2.12 abc
2.18 Sesame efg
3.18 efg
3.24 bcd
2.88 de
2.82 ab
2.18 ab
1.82 bcde
2.76 abc
2.18 Sophora abc
2.12 ab
1.82 b
2.41 bcd
2.29 CD
3.06 ab
2.18 a
2.00 abc
2.35 onion
beverage
(skin
include)
100 ℃
3h Jujube fg
3.47 efg
3.18 def
3.53 ef
3.29 abc
2.59
d ab
2.12 ef
3.35 f
3.47 Seaweed efg
3.18 3.41fg bc
2.65 bc
2.06 abc
2.65
d ab
2.29 a
1.94 abc
2.18 Gugija abc
2.00 abc
2.06 bcd
3.00 de
2.88 CD
3.06 b
2.41 cde
2.94 cde
2.76 Kim a
1.59 a
1.71 cde
3.24 ef
3.24 a
2.06 ab
2.24 a
2.00 bc
1.82 licorice def
3.00 cde
2.53 ef
3.76 CD
2.53 de
3.29 ab
2.18 def
3.06 cde
2.71 Kelp fg
3.53 gh
3.65 bcd
2.88 bcd
2.35 abc
2.24 ab
2.18 a
1.94 abc
2.18 Schisandra fg
3.24 defg
3.06 a
1.71 ab
1.82 d
3.35 ab
2.29 abcd
2.41 a
1.76 Sesame fg
3.59 fgh
3.41 bcd
3.06 de
2.82 abc
2.35 ab
2.29 def
3.06 cde
2.76 Sophora abc
2.12 cde
2.53 bc
2.65 bcd
2.29 bcd
2.94 ab
2.00 abcd
2.53 bcd
2.53 F-valu
e 12.53 * 9.67 * 8.07 * 8.80 * 3.96 * 1.17 * 6.93 * 7.20 *

* p &lt; 0.05

Onion beverages were prepared by adding optional tallow, licorice and jujube in Examples 35 and 36. The onion beverages were prepared for six items such as color, sweet taste, aftertaste, bitter taste, smell and overall taste (1 point), good (2 points), and very good (3 points). As shown in Table 3, the onion beverages containing kelp and licorice were only onion, kelp, licorice and jujube The aftertaste was cleaner than the addition, and the overall score was high.

Sensory evaluation of onion beverages with selective addition of kelp, licorice and jujube Sample Color sweetness aftertaste bitter smell Overall preference Onion single processing 1.58
a
± 0.69 1.19
a
± 0.47 1.42
a
± 3.32 1.08
a
± 0.28 1.50
a
± 0.65 a
1.50 + - 0.65 Example 35
(Kelp, licorice added) 2.09
b
± 0.78 2.22
c
± 0.71 1.75
a
± 0.72 1.16
a
± 0.51 1.75
b
± 0.67 b
2.00 0.76 Example 36
(Kelp, licorice, jujube
adding) 2.24
b
± 0.78 1.81
b
± 0.70 1.68
a
± 0.75 1.14
a
± 0.35 1.89
b
± 0.70 b
1.97 + - 0.60

On the basis of the above-described sensory analysis results, health-functional onion beverages with heating and juice added with kelp and licorice were prepared in Examples 37 and 38 so as to effectively remove pungent flavor and odor peculiar to onion.

Example 37

Onion beverage (onion skin removal)

After washing, 97 parts by weight of onion, 3 parts by weight of onion, and 0.025 part by weight of licorice were heated in a pressure cooker at 100 to 120 DEG C for 3 to 5 hours, and then the mixture was heated at 100 DEG C for 5 to 10 minutes Sterilized by heating, sealed in a retort pouch, and sterilized and cooled to prepare a health functional onion beverage.

Example 38

Onion beverage (including onion skin)

After washing, 97 parts by weight of onion, 3 parts by weight of seaweed and 0.025 part by weight of licorice were heated in a pressure cooker of 100 to 120 캜 for 3 to 5 hours, and the juice was heat sterilized at 100 캜 for 5 to 10 minutes And then sealed in a retort pouch and sealed and sterilized and cooled to prepare a health functional onion beverage.

As shown in Table 4, the composition of onion beverages prepared by adding kelp and licorice in Examples 37 and 38 was as follows: water content 92.9 ~ 93.3%, reducing sugar 3.41 ~ 3.53%, crude protein 2.10 ~ 2.19% 0.02% of crude fiber, 0.73 ~ 0.75% of crude fiber, 0.38 ~ 0.42% of ash and 6.4 ~ 7.6mg% of vitamin C.

The results of the above analysis were as follows: Moisture of onion beverage was measured by 105 ° C drying method, reducing sugar was changed by Somogyi method, crude protein was Micro-Kjeldahl method, crude fat was Soxhlet extraction method, ash was 550 ° C, And the average value is taken.

General composition of health functional onion beverage Name Health Functional Onion Drink
(Onion skin removal) Health Functional Onion Drink
(Including onion skin) moisture (%) 92.9 93.3 Reducing sugar (%) 3.53 3.41 Crude protein (%) 2.19 2.10 Crude fat (%) 0.017 0.015 Crude fiber (%) 0.751 0.731 Ash (%) 0.38 0.42 Vitamin C (mg%) 6.4 7.6

The wet decomposition method is a wet decomposition method in which a sample is decomposed on a hot plate at 150 to 200 ° C overnight with dilute nitric acid, diluted with a dilute nitric acid solution, The inorganic components of onion beverages were analyzed.

As a result, as shown in Table 5, K is 304.61-278.15 mg%, which is much higher than other inorganic components, and S content is 26.67-22.00 mg%, which is higher than Mg or Na, This is because there are dozens of onion compounds containing sulfur compounds such as allyl propyl disulfide with bacteriostatic effect. The contents of other inorganic components are in the order of Na, Mg, Ca, Fe, Zn and Cu, and the total content of onion peelings is more than that of the inclusions.

Analysis of Inorganic Ingredients of Health Functional Onion Beverage Inorganic component Health Functional Onion Drink
(Onion skin removal) Health Functional Onion Drink
(Including onion skin) S (mg%) 26.67 22.00 P (mg%) 90.97 90.67 Mg (mg%) 11.50 11.72 Ca (mg%) 7.69 7.36 Na (mg%) 13.22 11.97 K (mg%) 304.61 278.15 Zn (mg%) 0.09 0.09 Fe (mg%) 0.21 0.16 Cu (mg%) 0.01 0.01

The analysis of flavonoid components of the onion beverage showed that quercetin-diglucoside, rutin, quercetin-monoglucoside, isorhamnetin, ), Quercetin (Quercetin), and the like.

There were more than ku.

Analysis of flavonoid component of health functional onion beverage Name Onion beverage
(Onion skin removal) Onion beverage
(Including onion skin) Quercetin-diglycoside ([mu] g / mL) 28.19 34.30 Routine ([mu] g / mL) 4.73 5.60 Quercetin-monoglycoside ([mu] g / mL) 179.57 253.84 Isolametine (/ / mL) 10.18 22.51 Quercetin (/ / mL) 3.17 103.69

As a result of the sensory analysis and functional test including the above - mentioned component analysis, the preference of the beverage as the general beverage was higher than that of the onion peel, but it is considered that the inclusion of the onion shell is more functional when the onion beverage has the pharmacological and health - oriented characteristics.

In Examples 39 to 42, 1 to 3 parts by weight of carnitine, 1 to 3 parts by weight of carrot, and 3 to 5 parts by weight of carnitine were added to enhance the tastes and aroma of the health-functional onion beverage to improve palatability and to enhance the pharmacological effect by adding a natural herbal preparation 1 to 3 parts by weight of ginseng, 1 to 3 parts by weight of Ganoderma lucidum, and 1 to 3 parts by weight of honey.

Example 39

Onion beverage (onion skin removal)

After washing, 90 parts by weight of onion, 2 parts by weight of seaweed, 0.025 part by weight of licorice, 2 parts by weight of dried radish and 2 parts by weight of carrot were heated in a pressure cooker at 100 to 120 캜 for 3 to 5 hours The juice was heated and sterilized at 100 ° C for 5 to 10 minutes, sealed in a retort pouch and sterilized and cooled to prepare a health functional onion beverage.

Example 40

Onion beverage (including onion skin)

After washing, 90 parts by weight of onion, 2 parts by weight of seaweed, 0.025 part by weight of licorice, 2 parts by weight of dried radish and 2 parts by weight of carrot were heated in a pressure cooker at 100 to 120 캜 for 3 to 5 hours The juice was heated and sterilized at 100 ° C for 5 to 10 minutes, sealed in a retort pouch and sterilized and cooled to prepare a health functional onion beverage.

Example 41

Onion beverage (onion skin removal)

After washing, 90 parts by weight of onion, 2 parts by weight of kelp, 0.025 part by weight of licorice, 2 parts by weight of dried radish, 2 parts by weight of carrot, 2 parts by weight of ginseng, 2 parts by weight of ganoderma, 2 parts by weight of honey were heated in a pressure cooker at 100 to 120 캜 for 3 to 5 hours, and the juice was heated and sterilized at 100 캜 for 5 to 10 minutes. A certain amount of the honey was packed in a retort pouch and then sterilized and cooled. A beverage was prepared.

Example 42

Onion beverage (including onion skin)

90 weight parts of onion, 2 weight parts of kelp, 0.025 weight part of licorice, 2 weight parts of dried radish, 2 weight parts of carrot, 2 weight parts of ginseng, 2 weight parts of ganoderma and honey 2 Weight portion is heated in a pressure cooker at 100 to 120 DEG C for 3 to 5 hours, and the juice is heated and sterilized at 100 DEG C for 5 to 10 minutes. A certain amount of the solution is sealed in a retort pouch and then sterilized and cooled to obtain a healthy functional onion beverage .

As a result of measuring the microorganism change according to the storage temperature and storage period of the health functional onion beverage according to the present invention, the total number of microorganisms was 2.3 × 10-3.3 × 10 3 CFU / mL at the initial stage of storage, And 6.5 × 10 to 7.5 × 10 6 CFU / mL at day (20 ° C.), respectively. That is, there is no significant change depending on the storage period and the storage temperature, which is stable to temperature, easy to store at room temperature, and excellent in storage stability.

In order to examine the anticancer effect of the health-functional onion beverage prepared by the present invention, cancer cells Sarcoma 180 and KB were treated with 3- (4,5-dimethylthiazol-2-yl) - The amount of 2,5-diphenylterazolium bromide (MTT) reduced and precipitated as formazan crystal was measured by absorbance, and MTT method was used to determine the extent of cancer cell death or proliferation inhibition by the anticancer drug. , And Sarcoma 180 showed 0.6% anticancer activity. The anticancer activity of 0.6% is low as an anticancer drug, but it is an excellent anticancer activity for food.

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Claims (6)

After washing, 90 to 97 parts by weight of onion removed from the roots, 1 to 3 parts by weight of sea tangle, and 0.02 to 0.03 part by weight of licorice were heated in a pressure cooker at 100 to 120 캜 for 3 to 5 hours, Lt; 0 &gt; C for 5 to 10 minutes, followed by packaging.
The method of claim 1, wherein the onion is peeled off.
The method according to claim 1 or 2, wherein 1 to 3 parts by weight of dried radish, 1 to 3 parts by weight of carrot, 1 to 3 parts by weight of ginseng, 1 to 3 parts by weight of Ganoderma lucidum and 1 to 3 parts by weight of honey Wherein the at least one ingredient is further mixed and heated.
After washing, 90 to 97 parts by weight of onion removed from the roots, 1 to 3 parts by weight of sea tangle, and 0.02 to 0.03 part by weight of licorice were heated in a pressure cooker at 100 to 120 캜 for 3 to 5 hours, &Lt; / RTI &gt; for 5 to 10 minutes.
5. The health-functional onion beverage according to claim 4, wherein the onion is peeled off.
The method according to claim 4 or 5, wherein 1 to 3 parts by weight of dried mandarin, 1 to 3 parts by weight of carrot, 1 to 3 parts by weight of ginseng, 1 to 3 parts by weight of ganoderma, and 1 to 3 parts by weight of honey Wherein the at least one ingredient is further mixed and heated.