KR20200082326A - Onion jam, preparation method thereof, and an onion pie including the same - Google Patents

Abstract

The present invention relates to an onion jam, a manufacturing method thereof, and an onion pie comprising the same. The onion jam contains onion, apple, sugar, lemon juice and pectin and has excellent heat resistance, storage stability and flavor.

Description

Onion jam, preparation method thereof and onion pie including it{Onion jam, preparation method thereof, and an onion pie including the same}

The present invention relates to an onion jam, a method for manufacturing the same, and an onion pie including the same.

Onion ( Allium cepa L.) is a perennial plant belonging to the Liliaceae family. It is known to contain disulfide and diallyl disulfide. Studies on the efficacy of onions include various research reports on heavy metal detoxification, antibacterial effect, hypoglycemic effect, cardiovascular disease prevention effect, xanthine oxidase inhibitory action, antioxidant action, and anticancer effect.

Changnyeong Onion (No. 30) is registered in the Geographical Labeling System, and is a representative agricultural specialty of Changnyeong-gun with the cultivation area (23,908 ha) and production (1,589,957 tons) ranked 5th in the nation (2nd in Gyeongsangnam-do), as well as anti-aging food material. Do.

Vegetables contain a large amount of dietary fiber, antioxidant vitamins, flavonoid-based pigments, wasteol-based and aromatic amines, and substances that exhibit antioxidant activity. In particular, onions are frequently used in our diet, producing more than 1.3 million tons per year, and ranked 2nd among vegetables with 71.2g per day in the survey of somewhat non-food by the National Nutrition Survey. In addition, onions, which are not easily browned in the air, have been reported to be effective in preventing various adult diseases because they contain various bioactive substances.

99.3% of the types of onions consumed are fresh onions, which account for most of the consumption type. Most of the consumer market is concentrated in households, and processing is below 7% as of 2010. Onions have low shelf life and have a disposal rate of 30% or more due to decay. Therefore, a continuous countermeasure is needed. In particular, the large amount of onion skin that is discarded contains a large amount of flavonoids compared to the inner part of the onion, which is of great nutritional value.

As an onion processed food, Changnyeong Onion Extract was recognized as a functional raw material for health functional food (No. 2010-38, 2010. 09. 06, Upo's Morning Co., Ltd., functional improvement of blood cholesterol, 150 mL as Changnyeong Onion Extract), and Changnyeong The effect of improving blood circulation and anti-diabetic effect was verified in hyperlipidemic rats who consumed onion powder (Dec. 2017, Changnyeong Onion 6th Industrialization Project).

In order to stabilize the income of onion farmers, it is very important to ensure the stable distribution of onion distribution and consumption markets along with the development of production technology. In order to increase the added value of onions and stabilize the consumption market, it is necessary to research and develop various processed products that satisfy consumers' preferences and functionality based on convenience and storage safety by expanding consumption for processing.

It is mainly consumed in the form of raw onion in Korea, the processed items are simple, the processing rate is very low, and the import volume of Chinese onions is increasing due to the opening of the agricultural products market, and the imbalance of onion production and consumption is repeated every 2-3 years As it is being produced, it causes a lot of economic loss to domestic onion producers and consumers, so it is necessary to develop a variety of high value-added products such as new functional foods and tasty foods using onions.

Onions, which are known to have a variety of effects, have been applied to various types of processed foods due to their unique and strong taste and aroma, but most of them are limited to liquid tea, pickles (pickles) or breads. In addition, due to its strong taste and antibacterial action, the onion itself is not easy to develop as a processed product as a raw material itself. Therefore, there is a need to develop various types of processed products that have onion functionality and are easy to pre-process and meet various preferences of modern people.

The high concentration of sugar added during jam production has the advantage of increasing the sweetness and preservative properties, thereby increasing the storage, but excessive consumption of sugar can reduce the intake of other foods, which can lead to an imbalance of influence, and can be easily removed from sugar. Since the heat gained is accumulated as body fat and causes obesity and adult diseases, it has recently shown a tendency to avoid eating sugar. Accordingly, the jam containing onions was devised to increase the functionality while compensating for the disadvantages of excessive sugar intake, but the onion jam according to the conventional method has a problem that the onion has a unique taste and has low tasteability, and is difficult to commercialize. There is this. Therefore, in the preparation of onion jam, the method of treating the onion and the selection of mixed raw materials are very important in improving the palatability of the onion jam.

While the national consumption of rice is decreasing, consumption of bread is increasing, and the main consumption group is women and elementary/middle/high/college students. In addition, among households with two or more households, consumption expenditure on bread is increasing every year.

It was found that the annual consumption of bread per capita was 78 (from 78 in 2012) to 90 in 2016 (every bag of 85g bread). The market share of the franchise brand remains at 60.7%, which is interpreted to have influenced efforts to secure the market, such as registering local franchisees' franchise stores and expanding the number of franchise brand specialty stores. The consumption of bread at convenience stores is also steadily increasing. By retail channel, as of 2016, convenience stores (30.7%), independent supermarkets (20.8%), discount stores (19.1%), chain supermarkets (15.5%), general food stores (13.8%), and department stores (0.2%) were sold. In particular, the sales and share of convenience stores have increased significantly. The reason is that specialty desserts for convenience stores are specialized for household consumers with 1~2, and as overseas travel increases, the famous roll cakes, mochi, puddings, etc. from convenience stores such as Taiwan and Japan are imported and sold by domestic convenience stores alone or similar products are launched. It was analyzed that it is popular among 20-30 generations a year.

Recently, sandwiches and cooked bread for meals are gaining popularity in accordance with the HMR trend, and as the luxury desserts for convenience stores are strengthened, the scale in the bread market is gradually expanding. Recently, convenience stores are also equipped with bakery facilities and use frozen dough to bake and sell various types of bread on the fly. Compared to existing bakery stores, the cost-performance ratio is excellent, and the sales growth rate is increasing significantly. Bakery convenience stores have higher average sales than regular convenience stores.

The total baking market in Korea is about 4.8 trillion won, and among them, the market size of'frozen dough' is estimated to be between 600 and 800 billion won. The market size of frozen dough is expected to grow steadily. Last year, the confectionery store sales amounted to 5.9389 trillion won, which is about 14 times larger than the retail distribution channel mass production bread sales of 42.5 billion won. As of 2016, the sales of confectionery shops amounted to 5,9388 billion won, an increase of 49.6%, with an annual average growth of 10.6% from 3,969.8 billion won in 2012.

Recently, as the diet has been westernized, various adult diseases such as hypertension, diabetes, and hyperlipidemia have increased, and consumption of health functional food for prevention and treatment has increased. In particular, interest in the functionality of foods that exhibit physiological activity derived from foods is at its peak.

On the other hand, pastry (Pastry) is a product baked by forming flour, water, yeast, fats and oils as raw materials, filling the fermented dough with a layer of filling fat and then folding and pushing it. The volume of the pastry expands due to the dough pushing operation, the production of carbon dioxide gas in the dough through the fermentation of yeast, and the preservation by filling and holding of water vapor generated during the baking process, and the internal structure forms a multi-layered grain during this process. . Pastry is more popular among the public because of its savory flavor and soft texture compared to other types of bread, but it has a high fat content such as butter and margarine, which may cause adult diseases such as obesity and hyperlipidemia. there is a problem. Accordingly, there is a need to develop onion jams and processed products using them, which can be used in the form of intermediate materials and additives for various processed products that satisfy consumer preferences and functionality.

Korean Registered Patent 10-1521055

The problem to be solved by the present invention is improved consumer preference, contains a large amount of functional ingredients such as quercetin, total flavonoids and total phenol, the content of sugar and additive pectin is reduced, and the new onion with improved storage It provides a jam and its manufacturing method.

Another problem to be solved by the present invention is to provide an onion pie including the onion jam.

In order to achieve the above object, the present invention is an onion jam containing 24 to 32% by weight of onions, 24 to 32% by weight of apples, 35 to 45% by weight of sugar, 0.3 to 0.8% by weight of lemon juice, and 0.2 to 0.7% by weight of pectin. Gives

According to the present invention, the onion jam may further include 1.5 to 3% by weight of modified starch.

According to the present invention, each of the onions and the apples may be cut into a dice shape having a side length of 0.3 to 0.8 cm.

According to the present invention, the onion may be a heat-treated onion.

According to the present invention, the heat treatment may be an onion baked in an oven.

According to an embodiment of the present invention, the onion jam is heat treated onion 26 to 30% by weight, raw apples 26 to 30% by weight, sugar 35 to 42% by weight, lemon juice 0.4 to 0.6% by weight, pectin 0.4 to 0.6% by weight and The modified starch may contain 1.5 to 3% by weight, and the heat-treated onion and the live apple may be cut into a dice having a side length of 0.3 to 0.8 cm.

According to one embodiment of the present invention, the onion jam is heat treated onion 26 to 30% by weight, raw apple 26 to 30% by weight, sugar 38 to 42% by weight, lemon juice 0.4 to 0.6% by weight, pectin 0.4 to 0.6% by weight and The modified starch may contain 1.5 to 3% by weight, and the heat-treated onion and the live apple may be cut into a dice having a side length of 0.3 to 0.8 cm.

According to an embodiment of the present invention, the onion jam is baked onion dice 28.5 wt%, raw apple dice 28.5 wt%, sugar 40 wt%, lemon juice 0.5 wt%, pectin 0.5 wt% and modified starch 2 wt% It may be included, the dice means a cube shape having a side length of 0.4 to 0.6 cm.

In addition, the present invention 1) onion dice and apple dice manufacturing step of cutting the raw onion and fresh apples into a dice form having a side length of 0.3 to 0.8 cm, respectively;

2) heat treatment of the onion dice;

3) 24 to 32% by weight of onion dice, 24 to 32% by weight of apple dice, 35 to 45% by weight of sugar, 0.3 to 0.8% by weight of lemon juice, and 0.2 to 0.7% by weight of pectin relative to 100% by weight of total step; And

4) heating to form a jam; provides an onion jam manufacturing method comprising a.

According to the present invention, step 3) may further include 1.5 to 3% by weight of modified starch.

According to the present invention, the 3) step may be to mix the heat-treated onion dice 28.5 wt%, apple dice 28.5 wt%, sugar 40 wt%, lemon juice 0.5 wt%, pectin 0.5 wt% and modified starch 2 wt% have.

In addition, the present invention provides an onion pie containing 20 to 30% by weight of the onion jam, frozen dough for the onion pie, and a method for manufacturing the same.

Filling the onion jam according to claim 1 in a dough sheet for pastry pie;

Aging at -2±1 °C for 1 hour to 24 hours; And

Rapid freezing; may be prepared by performing.

According to the present invention, the dough sheet for pastry pie is 25 to 6 parts by weight of powerful powder, 4 to 6 parts by weight, 1 to 1.2 parts by weight per tablet, 0.5 to 0.7 parts by weight of purified salt, 1.5 to 2.5 parts by weight of margarine, and 15 parts of purified water It may be from 20 to 20 parts by weight, 0 to 2 parts by weight of onion powder, 18 to 23 parts by weight of rolling margarine or rolling butter.

In addition, the present invention, filling the onion jam according to claims 1 to 8 in a pastry pie dough sheet;

Aging at -2±1 °C for 1 hour to 24 hours; And

Baking step; provides a method of manufacturing onion pie containing onion jam containing.

Onion jam according to the present invention can be consumed on the fly by applying it on bread, and in addition, there is no change in properties or quality in the process of baking in the oven by putting it in the dough, while reducing the content of sugar and pectin, heat resistance, storage stability and flavor great.

1 is an image of onion jam prepared according to an embodiment of the present invention.
Figure 2 shows the manufacturing process of the frozen dough for onion pie prepared according to an embodiment of the present invention.
3 is an image of an onion pie containing onion jam prepared according to an embodiment of the present invention.

Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, and only the present embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention pertains. It is provided to fully inform the holder of the scope of the invention, and the invention is only defined by the scope of the claims.

Recently, as the recognition of local culture and specificity and the valuation of intangible assets are important, it seeks to establish a local identity for it, and strives to express regional differences through this. The identity of a region can only be materialized if the region has a specificity and something unique from other regions. In order to highlight the uniqueness and uniqueness of the region, regional specialties boasting a quality superior to those of other regions play a large role and are directly related to the income increase of local residents. Its affectionateness also has the effect of being promoted. Recently, consumers' diverse pursuit of various values for food, such as food safety, quality, convenience, and health, requires new changes in food production and processing. There is a time of 10 people, 10 colors considering diversity and taste, compared to the simple past in food selection and consumption.

While the national consumption of rice is decreasing, consumption of bread is increasing, and the main consumption group is women and elementary/middle/high/college students. In addition, among households with two or more households, consumption expenditure on bread is increasing every year. The development of healthy jams with reduced pectin and sugar content among jams that can be used in such breads is also urgently required. The high concentration of sugar added during jam production has the advantage of increasing the sweetness and preservative properties, thereby increasing the storage, but excessive consumption of sugar can reduce the intake of other foods, which can lead to an imbalance of influence, and can be easily removed from sugar. Since the heat gained is accumulated as body fat and causes obesity and adult diseases, it has recently shown a tendency to avoid eating sugar. Thus, the inventors of the present invention devised an onion jam containing onions and onion pies using the onion jams so as to increase functionality while compensating for the disadvantages of excessive sugar intake during jam production.

Onion jam according to the present invention has a very high possibility of use as a functional food in accordance with the diversification of consumers' preferences when it is urgently needed to develop various processed foods for improving the added value of onions and securing a stable income source for farmers.

Jams are jelly or syrup made of fruits, vegetables, dairy products, etc., along with sugars, etc. and refer to ordinary jams or other jams. Of the food types, jam refers to a fruit or vegetable (more than 30% based on living organisms) jellyd with sugars. Other jams are fruits, vegetables, dairy products, etc. processed as such or with sugars, and syrup (more than 20% based on living organisms). Fruit pie filling, milk jam, etc.

In the food industry, jams are classified into four types to set standards.

1) Jam: Fruits or fruits and vegetables (40% or more based on living organisms, but 30% or more for berries other than strawberries) are gelatinized.

2) Marmalade: Citrus fruits (more than 30% of citrus fruits) are used as raw materials and contain citrus peel.

3) Pre-served style: In the case of using fruits of berries other than strawberries as raw materials, in the case of fruits of non-berries, using fruit pieces of 5 mm or more as raw materials to maintain the original shape

4) Other jams: Fruits or fruits and vegetables processed as it is or with sugars, such as syrup (30% or more based on living organisms), jelly (20% or more based on living organisms), or peeling of fruit pie, etc.

Specifications are characteristic (with unique color and flavor, must be viscous, should not have any odor and odor), soluble solids (40.0% or more, other jams 20.0% or more, but jelly 15.0% or more), tar color ( It should not be detected, except for other jams) and preservatives (sodium acid less than 1.0g/kg).

Three elements of pectin, acid and sugar are important in the manufacture of jam. If the fruit is immature or overripe, pectin and acid content are inadequate, so to make a jam, pectin and acid must be added to control their content. In general, it is known that the optimum conditions for jam production are pH 3.3~4.8, acid 0.3~0.5%, pectin 1.0~1.5% of flesh weight, and sugar concentration 60~65°Brix. In the case of pectin and saccharides, the smaller the content thereof, the more likely it is to be used as a functional product that is more suitable for the human body and promotes health.

The term'frozen dough' is a semi-finished product that is made to keep the product intact without changing its quality at -20℃ after rapidly freezing the fermented and molded flour dough at about -35℃, which can be baked and sold directly in the oven. Means'. Frozen dough can be stored at a low temperature for a long time, and can be eaten by instant roasting or thawing whenever necessary. The development of frozen dough was first attempted in the United States in the 930s, and was aimed at improving the amount of returns due to quality aging and selling fresh products during the distribution process of finished products such as bread and waffles. In Japan, it was tried in 1965 and began to be put into practical use in 1975. In Korea, it started in some bakery industries since the 1980s, and now the product area has expanded to many parts such as cookies. The commercialization of frozen dough began in the 1970s, when working conditions of bakery workers, labor shortages, and inventory burdens were seriously raised. In the 1990s, consumers' freshness and preferences, the growth of franchise bakeries, and the development of frozen dough technologies have led to rapid growth. Is growing.

The inventors of the present invention can use the local specialty products to spread on bread and consume them on the fly. In addition, they do not change in physical properties or quality in the process of baking in the oven by putting them in dough, reducing the content of sugar, and using the amount of pectin as an additive. After studying to develop a new type of jam that can reduce the present invention was completed.

The present invention provides an onion jam comprising 24-32% by weight of onions, 24-32% by weight of apples, 35-45% by weight of sugar, 0.3-0.8% by weight of lemon juice and 0.2-0.7% by weight of pectin.

It is desirable to remove the onion peel. The content of quercetin, which is a functional component, is high in the onion peel, but the texture is greatly reduced when the onion peel is used. It is desirable to use apples as a peel. Apple peels contain a large amount of flavonoids or quercetin, and can contribute to color harmony to improve the appearance of jam.

According to an embodiment of the present invention, the onion and the apple may be cut into dice with a side length of 0.3 to 0.8 cm. When the onions and apples were ground or chopped to make jam, the texture was significantly reduced and the appearance was poorly evaluated. Jams using apples and onions that were cut into dice were excellent in texture, that is, texture, and received good evaluation in appearance. When cutting in the form of a dice, if the length of the side is less than the above range, there is no effect of improving the texture, and if it exceeds the above range, the texture is rather deteriorated due to the large size of the lump.

According to an embodiment of the present invention, the onions and apples may be included in the above range, and particularly preferably, the onions and apples may be included in the same weight ratio. When the content of onion is less than that of apples, the sugar content increases, but the viscosity may be diminished and the jam characteristics may deteriorate. According to the present invention, it was confirmed that when onions and apples were included in the same weight ratio, the taste was excellent, and the viscosity and overall preference were greatly improved. It is also preferred because it can optimize total phenol, total flavonoid and quercetin content and antioxidant activity.

According to an embodiment of the present invention, when the ratio of onion and apple is mixed at 25:75% by weight, the problem of separating onion and apple dice from gelation occurs while the viscosity is diminished, and the ratio of onion and apple When contained at 75:25% by weight, there was a problem that the strong taste and aroma of onion remained.

According to the present invention, the onion is a heat-treated onion, and the apple may be a fresh apple. When the onion is heat-treated, the strong taste and aroma of the onion decrease, and the sweetness increases. According to one embodiment of the present invention, when using the heat-treated onion, the sugar content of the jam was increased, the pH was decreased, and the viscosity was increased. In addition, the taste, aroma, viscosity, and overall preference were all evaluated to be better than those using fresh onion, indicating that sensory performance was improved.

According to the present invention, when using roasted onions instead of raw onions, it is particularly preferable because the amount of pectin used to increase the viscosity can be reduced.

On the other hand, when using baked apples, quality characteristics appear to be rather degraded, and in the case of apples, it is preferable to use fresh apples.

According to the present invention, the heat treatment method of onion can be applied as long as it is a conventional heat treatment method used for heat treatment of food materials. The roasting method was not easy to standardize the quality of the raw materials, so the method of baking in the oven was used in the present invention.

According to an embodiment of the present invention, the onion jam may further include 1.5 to 3% by weight of modified starch. If the content of modified starch is less than the above range, a change in the shape and viscosity of the jam occurs during the heat treatment of the jam, so it is not suitable for use as an ingredient in dough or frozen dough. On the other hand, if the modified starch exceeds the above range, the color of the jam is dark, the viscosity is greatly increased, and the overall preference of the onion and apple dice is reduced, such as decrease, so it is not preferable. According to one embodiment of the present invention, preferably, when the modified starch contains 2% by weight, the shape and viscosity of the jam are not changed while undergoing the heat treatment process, and the viscosity and the first half preference are also maintained in the sensory evaluation.

According to an embodiment of the present invention, onion jam is heat treated onion dice 26 to 30% by weight, raw apple dice 26 to 30% by weight, sugar 38 to 42% by weight, lemon juice 0.4 to 0.6% by weight, pectin 0.4 to 0.6% by weight And it may be onion jam containing 1.5 to 3% by weight of modified starch.

According to an embodiment of the present invention, the onion jam contains 28.5% by weight of onion dice baked in the oven, 28.5% by weight of fresh apple dice, 40% by weight of sugar, 0.5% by weight of lemon juice, 0.5% by weight of pectin and 2% by weight of modified starch. It can be onion jam.

In the present invention, the dice may be cut into a dice form having a side length of 0.3 to 0.8 cm.

In addition, the present invention 1) onion dice and apple dice manufacturing step of cutting the raw onion and fresh apples into a dice form having a side length of 0.3 to 0.8 cm, respectively;

2) heat treatment of the onion dice;

3) 24 to 32% by weight of onion dice, 24 to 32% by weight of apple dice, 35 to 45% by weight of sugar, 0.3 to 0.8% by weight of lemon juice, and 0.2 to 0.7% by weight of pectin relative to 100% by weight of total step; And

4) heating to form a jam; provides an onion jam manufacturing method comprising a.

In the present invention, step 3) may be to further include 1.5 to 3% by weight of modified starch.

The heat treatment step may be applied as long as it is a conventional heat treatment method used for heat treatment of food materials. In the present invention, since it is easy to standardize the quality of the material, a method of baking onion dice in an oven was used.

Onion jam prepared by the manufacturing method according to the present invention has excellent flavor, and contains a large amount of functional ingredients such as flavonoids, phenols, and quercetin. In addition, the sugar content is low, around 40% by weight, and is excellent in sweetness and storability, and while the amount of pectin as an additive is low, jam characteristics are excellent. Not only that, it is also possible to eat the jam on the fly, but since it has excellent heat resistance, the jam characteristics do not change in the baking process for 20 minutes in the oven, so it can be used as a subsidiary material for bread or cookies such as pies.

The present invention provides frozen dough comprising onion jam according to the present invention.

According to the present invention, the frozen dough filling the onion jam according to claim 1 in a dough sheet for pastry pie;

Aging at -2±1 °C for 1 hour to 24 hours; And

Rapid freezing; may be prepared by performing.

In one embodiment of the present invention, the pastry pie dough sheet is 25 to 6 parts by weight of powerful powder, 4 to 6 parts by weight, 1 to 1.2 parts by weight per tablet, 0.5 to 0.7 parts by weight of refined salt, 1.5 to 2.5 parts by weight of margarine, Purified water 15 to 20 parts by weight, onion powder 0 to 2 parts by weight, rolling margarine or rolling butter may include 18 to 23 parts by weight.

In one embodiment of the present invention, frozen dough is mixed with strong powder, powerful powder, refined sugar, refined salt, and onion powder in the above range, and margarine and purified water are added to the kneader at low speed for 3 to 6 minutes, and at high speed for 4 to 4 minutes. Knead for 7 minutes, keep the dough at 20±1℃, put it into the dough inlet of the pastry for preparing pastries, put the rolling butter into the butter inlet, wrap the rolling butter with dough, fold the dough and make 72 to 288 grains , Aged at -2±1 ℃ for 30 minutes to 24 hours to make a pastry dough sheet, after filling the pastry dough sheet with onion jam according to the present invention, wrapped with a dough sheet, at -33±1 ℃ It may be manufactured by rapid freezing.

In addition, the present invention comprises the steps of filling the onion jam according to claim 1 in a dough sheet for pastry pie;

Aging at -2±1 °C for 1 hour to 24 hours;

Baking step; provides a method of manufacturing onion pie containing onion jam containing.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art to which the present invention pertains can easily practice. However, the present invention may be implemented in various upper forms and is not limited to the embodiments described herein.

Raw material

The onion used for jam was peeled off, and the apple was used as the peel.

Preparation Example 1. Onion Jam Preparation

After mixing 48% by weight of onion, 50% by weight of white sugar, 0.5% by weight of lemon juice and 1.5% by weight of pectin powder in a container, mix well, and then use the Automatic Jam & Jelly Maker (FTJM-12-01, Ball Co., US) in a pot, cooked after heating (21 minutes, automatic stirring) to prepare a jam.

Preparation Example 2. Preparation of onion jam with reduced sugar

Onion jam was prepared by mixing the onion 58 wt%, white sugar 40 wt%, lemon juice 0.5 wt% and pectin powder 1.5 wt%.

Example 1. Preparation of onion jam

Onion jam was prepared in the same manner as in Preparation Example 1 by mixing 29% by weight of fresh onion dice, 29% by weight of fresh apple dice, 40% by weight of white sugar, 0.5% by weight of lemon juice and 1.5% by weight of pectin powder.

Example 2. Preparation of onion jam containing baked onion

Example 2.1

Onion jam was prepared in the same manner as in Preparation Example 1 by mixing 29% by weight of baked onion dice, 29% by weight of fresh apple dice, 40% by weight of white sugar, 0.5% by weight of lemon juice, and 1.5% by weight of pectin powder.

Example 2.2

Onion jam was prepared by mixing 29.25 wt% of baked onion dice, 29.25 wt% of fresh apple dice, 40 wt% of white sugar, 0.5 wt% of lemon juice, and 1.0 wt% of pectin powder.

Example 2.3

Onion jam was prepared in the same manner as in Preparation Example 1 by mixing 29.5 wt% of baked onion dice, 29.5 wt% of fresh apple dice, 40 wt% of white sugar, 0.5 wt% of lemon juice, and 0.5 wt% of pectin powder.

Example 3. Heat-resistant onion jam preparation

Example 3.1

Onion jam was prepared by mixing 29.0 wt% of baked onion dice, 29.0 wt% of fresh apple dice, 40 wt% of white sugar, 0.5 wt% of lemon juice, 0.5 wt% of pectin powder, and 1.0 wt% of modified starch.

Example 3.2

Onion jam was prepared in the same manner as in Preparation Example 1 by mixing 28.5 wt% of baked onion dice, 28.5 wt% of fresh apple dice, 40 wt% of white sugar, 0.5 wt% of lemon juice, 0.5 wt% of pectin powder, and 2.0 wt% of modified starch.

Example 3.3

Onion jam was prepared by mixing 28.0 wt% of baked onion dice, 28.0 wt% of fresh apple dice, 40 wt% of white sugar, 0.5 wt% of lemon juice, 0.5 wt% of pectin powder, and 3.0 wt% of modified starch.

Example 3.4

Onion jam was prepared in the same manner as in Preparation Example 1 by mixing 27.5 wt% of baked onion dice, 27.5 wt% of fresh apple dice, 40 wt% of white sugar, 0.5 wt% of lemon juice, 0.5 wt% of pectin powder, and 4.0 wt% of modified starch.

Example 4. Preparation of onion pie

After putting the onion jam prepared in the method of Example 3.2 on the dough sheet for pastries, wrapped again with dough to prepare frozen dough, and baked to prepare an onion pie. Onion jam in the onion pie was made to contain 25% by weight.

Specifically, 25 parts by weight of strong powder, 5.8 parts by weight of powerful powder, 1.1 parts by weight per tablet, 0.6 parts by weight of purified salt, 2.0 parts by weight of margarine, 18 parts by weight of purified water, 1.5 parts by weight of onion powder and 21.0 parts by weight of rolling butter were weighed. Strong powder, powerful powder, refined sugar, refined salt and onion powder were mixed, and margarine and purified water were added thereto, followed by kneading at low speed for 4 minutes and high speed for 5 minutes. The dough was kept at 20±1° C. and placed in the dough inlet of the kneading machine for pastry production. Rolling butter was placed in the butter inlet, and then rolled with dough. After folding the dough (4*3*2*3*2) into 144 grains, aged at -2±1 °C to fill the onion jam prepared in the method of Example 3.2 in the dough sheet for pastry, and then into the dough sheet. Wrapped, and rapidly frozen at -33±1 ℃ to prepare frozen onion pie dough. After sealing, it was stored frozen at -18±1 °C. The manufacturing process is shown in FIG. 2.

Next, panned, the onion pie frozen dough prepared above was thawed at room temperature (22±1°C) for 30 minutes, coated with eggs, and baked at 190±1°C for 25 minutes. After cooling at room temperature (22±1 ℃) for 90 minutes, it was packaged.

Comparative Example 1. Preparation of apple jam

Apple jam was prepared by mixing 48 weight percent of apples, 50 weight percent of white sugar, 0.5 weight percent of lemon juice, and 1.5 weight percent of pectin powder.

Comparative Example 2. Preparation of apple jam with reduced sugar

Apple jam was prepared by the method of Preparation Example by mixing 58% by weight of apples, 40% by weight of white sugar, 0.5% by weight of lemon juice and 1.5% by weight of pectin powder.

Measuring instrument and method

Measurement of the sugar content, pH, and viscosity of the jam was performed using a sugar meter (Master, Atago, Japan), a pH meter (pH 900, Precisa Co, Swiss), and a viscometer (Bostwick consistometer, CSC Scientific Co., U.S.). The chromaticity measurement was expressed by L (brightness), a (redness), and b (yellowness) values using a colorimeter (CM-3600d, Mnolta, Tokyo, Japan), and was repeated and measured 5 times for each sample to represent the average value. . At this time, the L, a, and b values of the standard white plate used are 98.90, -0.10, and -0.35, respectively. Sensory evaluation was carried out after 20 subjects were given the purpose and purpose of this study, and education related to sensory testing was conducted. All five samples to be tested were presented in a white dish at the same time with water so that the jam was well observed. After inspecting each sample, rinse the mouth with water to evaluate other samples.The sensory evaluation was performed using a 9-point sign scale (very good (9 points), normal (5 points), and very poor (1 point)). It was carried out.

Test Example 1. Quality Characteristics

In order to confirm the quality characteristics of the jams of Preparation Examples 1 and 2 and Comparative Examples 1 and 2, sugar content and viscosity were measured, and are shown in Table 1.

division Jam with 50% sugar Jam containing 40% sugar Preparation Example 1 Comparative Example 1 Preparation Example 2 Comparative Example 2 Sugar content (°Brix) 57±0.0 60±0.0 47±0.0 50±0.0 Viscosity (spreadability, cm) 2.8±0.2 6.0±0.4 3.0±0.2 10.0±0.5

% In the table is% by weight

As shown in Table 1, in the case of sugar content, when reducing the amount of sugar, it decreased in both onion jam and apple jam. On the other hand, in the case of viscosity, the difference in viscosity was not large even if the amount of sugar was reduced, but in the case of apple jam, when the amount of sugar was reduced to 40% by weight, the viscosity became very thin and the spreadability increased.

That is, when the content of onion is high, even if the sugar content is reduced by about 10% by weight in the blending ratio, it does not affect the jam properties. Accordingly, the content of sugar was reduced by 10% by weight, and onions and apples were used together as raw materials, and physical properties were confirmed. As a result, it was confirmed that viscosity was maintained similarly in raw materials containing apples.

Test Example 2. Characteristics of jam according to the type of raw material

In order to determine the addition form of onions and apples, the preference and texture of jams prepared by mixing raw materials into a ground form, a chopped form, or a cut form of dice were evaluated. Jam was prepared by adding raw materials as shown in Table 2. Sensory evaluation was performed. Table 2 shows the blending ratio, and Table 3 shows the sensory evaluation results.

※Dice: Diced into 0.5×0.5 cm material

division
Processing type One 2 3 4 5
onion
Ground onion 58.0 29 - - - Chopped Onion - - 29 - - Sangyang Paradise - - - 29 -
Apple
Galeun Life Apple - 29 - - 58 Dajin Life Apple - - 29 - - Fresh apple dice - - - 29 - White sugar 40 40 40 40 40 Lemon juice 0.5 0.5 0.5 0.5 0.5 Pectin powder 1.5 1.5 1.5 1.5 1.5 Sum 100 100 100 100 100

※Dice: Diced into 0.5×0.5 cm material

division
Processing type One 2 3 4 5 Overall preference 4.2±0.3 5.0±0.2 6.3±0.5 7.5±0.4 5.0±0.6 Exterior 5.3±0.5 5.7±0.5 6.9±0.4 7.8±0.5 5.5±0.5 Organization 4.0±0.3 4.3±0.4 5.8±0.5 8.1±0.7 4.2±0.3

Mean±standard deviation (n=20)

As shown in Table 3, in the case of a jam in which apples and onions were manufactured in a dice form, the evaluation of the appearance (shape, color) of the jam showed that the red dice forms of onions and apples were harmoniously mixed to show high preference. In addition, having a dice form in the sense of texture also scored high in the crunchy portion of onions and apples, and also scored high in overall preference. Thus, raw materials were prepared in the form of dice.

Test Example 2. Jam characteristics according to the mixing ratio of onion and apple

In order to determine the mixing ratio of onion and apple, as shown in Table 4, after preparing the jam containing onion and apple in various content ratios, component analysis, quality characteristics, and sensory evaluation were performed, and this is shown in Table 5.

The sugar content, pH, and viscosity of the jam were measured and measured using a sugar meter (Master, Atago, Japan), a pH meter (pH 900, Precisa Co, Swiss), and a viscometer (Bostwick consistometer, CSC Scientific Co., U.S.). The chromaticity measurement was expressed by L (brightness), a (redness), and b (yellowness) values using a colorimeter (CM-3600d, Mnolta, Tokyo, Japan), and was repeated and measured 5 times for each sample to represent the average value. . At this time, L, a, and b values of the standard white plate used were 98.90, -0.10, and -0.35, respectively. Sensory evaluation was evaluated for taste, aroma, viscosity, and overall preference in the manner presented above.

division
Onion: apple mix ratio (%) 100:0 75:25 50:50 25:75 Dice
(0.5 x 0.5 cm) Raw onion 58 43.5 29 14.5 Life apple 0 14.5 29 43.5 White sugar 40 40 40 40 Lemon juice 0.5 0.5 0.5 0.5 Pectin powder 1.5 1.5 1.5 1.5 Sum 100 100 100 100

division Onion: apple mix ratio (% by weight) 100:0 75:25 50:50 25:75 Sugar content (°Brix) 47.0±0.0 48.0±0.5 50.0±0.5 51.5±1.0 pH 5.11±0.02 5.04±0.03 4.78±0.02 4.67±0.0.3 Viscosity (spreadability, cm) 3.0±0.1 3.9±0.2 4.5±0.3 9.0±0.3
Chromaticity L 76.2±0.36 68.8±0.10 65.1±0.73 60.0±0.20 a -0.53±0.03 0.7±0.06 2.22±0.14 3.53±0.03 b 18.4±0.12 22.7±0.10 30.0±0.04 37.5±0.31 △E (color change) 27.6±0.35 35.5±0.14 43.1±0.56 52.2±0.07
Sensory evaluation flavor 4.5±0.6 6.7±1.1 7.6±0.4 7.1±0.9 Incense (smell) 4.7±1.2 6.3±0.8 7.0±0.6 7.8±0.7 viscosity 8.1±0.7 7.8±0.5 7.2±0.9 4.5±0.5 Overall preference 5.8±0.5 6.7±0.9 7.4±0.5 6.8±0.4

Mean±standard deviation (n=3)

As shown in Table 5, the higher the ratio of fresh apples in the mixing ratio of fresh onions and fresh apples, the higher the sugar content and the lower the pH. The viscosity of the jam increased as the mixing ratio of fresh onion increased, and the gel stability increased. In the experimental group having a content of 75% by weight, the viscosity of the apple and onion dice tended to be separated from gelation. As for the chromaticity, the redness and yellowness increased and the whiteness decreased as the proportion of fresh apple increased, and visually, the color of the appetite increased.

In the sensory evaluation, the preference of the jam made of 100% fresh onion was slightly lower due to the strong taste and aroma of the onion. On the other hand, in the experimental group in which the mixing ratio of apple and onion was 50:50% by weight, a score of 7.0 or higher was obtained in taste, aroma, and viscosity, and it was evaluated as a jam with high preference in terms of overall preference.

Test Example 3. Functionality of jam according to the mixing ratio of onion and apple

The functionality of the jam was evaluated according to the mixing ratio of onion and apple. Jam was prepared at the blending ratio of Table 4, and sugar, total phenol, total flavonoid and quercetin contents and DPPH radical scavenging ability were evaluated, and the results are shown in Table 6.

division Onion: apple mix ratio (% by weight) 100:0 75:25 50:50 25:75
sugars
Fructose (g/100g) 3.90±0.1 3.68±0.2 4.5±0.1 4.7±0.1 Glucose (g/100g) 0.00±0.0 0.00±0.0 4.0±0.2 4.4±0.1 Sucrose (g/100g) 57.2±0.0 45.0±0.2 44.3±0.1 40.0±0.1 Total phenol (mg/100g) 82.0±1.98 83.2±1.03 105.0±0.91 120.5±2.05 Total flavonoids (mg/100g) 14.9±0.09 11.3±0.05 9.57±0.06 8.4±0.03 Quecetin (mg/100g) 5.6±0.03 5.3±0.06 4.3±0.02 3.6±0.08 DPPH radical scavenging ability 33.1±0.09 47.1±0.07 40.0±0.05 28.5±0.04

Mean±standard deviation (n=3)

In the evaluation of functional ingredients and antioxidant activity according to the mixing ratio of onion and apple, the proportion of fructose and glucose in saccharides increased and sucrose decreased as the mixing ratio of raw apple increased. In addition, as the mixing ratio of apples increased, the total phenol among functional ingredients increased significantly, but this was accompanied by a decrease in the total flavonoid and quercetin content due to a decrease in the mixing ratio of onion. On the other hand, the DPPH radical scavenging activity related to antioxidant activity was highest when the mixing ratio of raw onion and raw apple was 75:25% by weight, and then it was found to have high activity at 50:50% by weight. Summarizing these results, it was confirmed that the mixing ratio of raw onion and raw apple is most preferably contained in 50:50% by weight.

Test Example 4. Quality characteristics and sensory evaluation of onion jam according to the raw material heat treatment process

It was confirmed whether the heat treatment of the raw materials could improve the smell and physical properties (viscosity) of the prepared onion jam. In the case of roasting raw onions, there is a problem that quality standardization is not easy during the roasting process, and the raw onions are cut into dice, and in an oven (UNOX.XFT-135, Korea) for 15 minutes, the surface is not burned with iron plate with holes. Covered and baked. After the onion jam was prepared in the same manner as in Preparation Example 2 by adding the baked onion in the ratio shown in Table 7, quality characteristics and sensory evaluation were performed to confirm whether heat treatment of the onion affects the quality characteristics of the onion jam. Jams containing 50:50% by weight of fresh onions and apples in the form of dice selected as the optimal raw material through the previous experiment were used as a control.

division
Grilled Onion: Mix ratio of raw apple (%) 100:0 75:25 50:50 Dice
(0.5 x 0.5 cm) Roasted onion 58 43.5 29 Life apple 0 14.5 29 White sugar 40 40 40 Lemon juice 0.5 0.5 0.5 Pectin powder 1.5 1.5 1.5 Sum 100 100 100

division Onion: Life apple Roasted Onion: Mix ratio of raw apple (% by weight) 50:50 100:0 75:25 50:50 Sugar content (°Brix) 50.0±0.5 54.0±0.0 53.5±0.5 53.0±0.5 pH 1.78±0.02 5.33±0.03 4.89±0.02 4.58±0.03 Viscosity (spreadability, cm) 4.5±0.3 2.0±0.5 3.0±0.2 3.5±0.1
Chromaticity L 65.1±0.73 56.8±1.56 60.4±0.42 63.1±0.71 a 2.22±0.14 6.51±0.03 2.87±0.13 3.94±0.09 b 30.0±0.04 40.4±0.79 34.7±0.17 35.2±0.72 △E (color change) 43.1±0.56 57.2±0.57 50.1±0.42 48.5±1.01
Sensory evaluation flavor 7.6±0.4 5.7±1.1 7.0±0.5 8.0±0.6 Incense (smell) 7.0±0.6 5.8±0.8 6.5±0.3 8.2±0.8 viscosity 7.2±0.9 8.5±0.5 8.1±0.8 8.3±1.0 Overall preference 7.4±0.5 6.6±1.1 7.1±0.6 8.1±0.05

Mean±standard deviation (n=3)

As shown in Table 8, when roasting and using onions, the sugar content increased and the pH decreased, indicating that storage stability was improved. On the other hand, in the case of viscosity, it was found that spreadability was reduced when using grilled onions, and mechanical properties were improved. These results suggest that the content of pectin can be reduced in jam production.

In sensory evaluation, the evaluation score was higher in taste, aroma, and viscosity when it contained roasted onion compared to raw onion, which was converted into a sweet flavor during the baking process of onion, and the baked onion harmoniously blended with the flavor of apples. It was confirmed that the overall preference also led to improvement. Through the evaluation, it was found that the mixture of roasted onions and raw apples was also most suitable to contain 50:50% by weight.

Test Example 5. Evaluation of quality characteristics of pectin-reduced jam

Since the use of baked onion was found to improve the viscosity, it was confirmed whether the amount of pectin used in jam production could be reduced. As the main raw material, a mixture ratio of baked onions cut into a dice form (0.5×0.5 cm) and raw apples was 50:50% by weight, and pectin was added in various amounts to prepare jams in the method of Preparation Example 2, followed by sugar content. And it was shown in Table 9 to evaluate the viscosity.

division Pectin content (% by weight) 1.5 1.0 0.5 0.0 Sugar content (°Brix) 53.0±0.5 53.0±0.5 53.0±0.5 53.0±0.5 Viscosity (spreadability, cm) 3.5±0.1 3.5±0.3 3.7±0.2 4.5±0.1

Mean±standard deviation (n=3)

As shown in Table 9, the sugar content of the jam was found to be independent of the content of pectin. On the other hand, in the case of viscosity, it was evaluated that the content of pectin in an amount of 1.5% by weight based on 100 parts by weight of the jam could be reduced to 0.5% by weight.

Test Example 6. Preparation of heat-resistant onion jam

The quality of the jam is evaluated by adding modified starch so that it can be used as a subsidiary material in the bread such as pastries because the quality characteristics do not change even at high temperatures. Did. As the main raw material, a mixture ratio of baked onions cut in a dice form (0.5×0.5 cm) and raw apples was 50:50% by weight, and jam was prepared at a mixing ratio of Table 10 below while changing the content of modified starch. As the modified starch, acetylacefinic starch was used.

After the jam was applied to the bread and heat-treated in the oven for 10 minutes to check the increase in sugar content, viscosity, and heat resistance according to the increase in the addition ratio of modified starch, the shape and spread of the jam were visually observed. Jam is shown in FIG. 1.

division
Ratio of modified starch (% by weight) 0 1.0 2.0 3.0 4.0 Dice
(0.5 x 0.5 cm) Roasted onion 29.5 29.0 28.5 28.0 27.5 Life apple 29.5 29.0 28.5 28 27.5 White sugar 40 40 40 40 40 Lemon juice 0.5 0.5 0.5 0.5 0.5 Pectin powder 0.5 0.5 0.5 0.5 0.5 Modified starch 0 1.0 2.0 3.0 4.0 Sum 100 100 100 100 100

※Dice: Diced into 0.5×0.5 cm material

division Ratio of modified starch (% by weight) 0 1.0 2.0 3.0 4.0 Sugar content (°Brix) 5.3±0.5 53.5±0.5 54.0±0.5 55.0±0.5 56.0±0.5 pH 4.58±0.03 4.62±0.01 4.63±0.01 4.64±0.03 4.65±0.02 Viscosity (spreadability, cm) 3.5±0.1 1.5±0.1 0.8±0.2 0.5±0.1 0.0±0.0 Degree of heat resistance (denature) 5.0±0.5 2.5±0.5 0.00±0.0 0.00±0.0 0.0±0.0
Chromaticity L 63.1±0.71 61.4±1.43 60.9±1.20 58.5±0.92 51.4±0.36 a 3.94±0.09 3.50±0.31 3.50±0.83 3.50±0.84 4.70±0.05 b 35.2±0.72 33.1±1.01 31.8±2.75 30.1±1.19 32.8±0.47 △E (color change) 48.5±1.01 48.5±1.75 48.0±1.79 48.9±1.00 56.1±0.01 Sensory evaluation viscosity 8.3±1.0 8.3±0.2 8.5±0.5 7.2±0.6 6.00±0.4 Overall preference 8.1±0.5 8.2±0.9 8.2±0.7 7.5±0.4 6.2±0.8

Mean±standard deviation (n=3)

As shown in Table 11, when the modified starch was added at 2.0% by weight or more, it was confirmed that denaturation hardly occurred. On the other hand, as a result of the chromaticity measurement, the higher the proportion of modified starch added, the lower the whiteness, and when added over 4.0% by weight, it tended to darken to 51.5. In addition, in the sensory evaluation, when the excess amount of modified starch was added in excess of 3.0% by weight, the viscosity became too high, and the chewyness of the onion and apple dice decreased as the slippery feeling in the mouth increased, and the overall preference was reduced to receive the evaluation of onion jam. The quality was deteriorated. Therefore, it was evaluated that the addition ratio of the modified starch having heat resistance is suitably included in 2.0% by weight to 3.0% by weight.

Based on the experimental results according to the form of the raw material, the processing state, and the blending ratio, the most optimal onion jam blending ratio with pectin reduction, quality improvement of taste, aroma and viscosity, content of functional ingredients and heat resistance was cut into dice (0.5 ×0.5 cm)) 28.5% by weight of baked onions, 20.5% by weight of raw apples (0.5×0.5 cm) cut into dice form, 40% by weight of white sugar, 0.5% by weight of lemon juice, 0.5% by weight of pectin powder, 2.0% by weight of modified starch Was confirmed.

Test Example 7. Evaluation of consumer preference of onion pie with heat-resistant onion jam

A consumer preference test for the heat-resistant onion jam (Example 3.2) established in Test Example 6 was performed, and the results are shown in FIG. 12. The sensory test was conducted on 500 people after explaining the purpose and purpose of this study and conducting education related to the sensory test. In order to observe the prepared onion pie to be inspected, it was put on a white plate and presented with water at the same time, and the 9-point sign scale (very good (9 points), normal (5 points), and very poor (1 point)) was used. Was evaluated. Evaluation was divided into 5 times for 2 days.

Item Sensory evaluation score ^{1 )} Overall preference 7.21±1.73 Exterior 7.19±1.73 Incense (smell) 7.17±1.80 flavor 7.44±1.68 Organization 7.33±1.69

¹⁾ Mean±standard deviation (n=500)

As shown in Table 12, the appearance, smell, taste, and texture all scored higher than 7.17 points. In addition, the overall preference was evaluated as 7.21 points, confirming that the consumer preference was excellent.

Claims (14)

Onion jam containing 24 to 32% by weight of onions, 24 to 32% by weight of apples, 35 to 45% by weight of sugar, 0.3 to 0.8% by weight of lemon juice, and 0.2 to 0.7% by weight of pectin. According to claim 1,
Onion jam, which further comprises 1.5 to 3.0% by weight of modified starch. According to claim 1,
The onion is cut on a dice with a side length of 0.3 to 0.8 cm, onion jam. According to claim 1,
Onion jam is cut in the form of dice with the length of the apple side of 0.3 to 0.8 cm. According to claim 1,
The onion is a heat-treated onion, the apple is a raw apple, onion jam The method of claim 5,
The heat treatment is baked in the oven, onion jam. According to claim 1,
As an onion jam containing 26 to 30% by weight of heat-treated onion, 26 to 30% by weight of fresh apple, 38 to 42% by weight of sugar, 0.4 to 0.6% by weight of lemon juice, 0.5 to 0.7% by weight of pectin and 1.5 to 3% by weight of modified starch ,
The heat-treated onion and the fresh apple are cut into dice with a side length of 0.3 to 0.8 cm, onion jam According to claim 1,
Onion jam containing 28.5% by weight of an oven-baked onion dice, 28.5% by weight of fresh apple dice, 40% by weight of sugar, 0.5% by weight of lemon juice, 0.5% by weight of pectin and 2% by weight of modified starch,
The dice, onion jam, with a side length of 0.4 to 0.6 cm. 1) Onion dice and apple dice cutting step of dividing the raw onion and the fresh apple into a dice shape with a side length of 0.3 to 0.8 cm, respectively;
2) heat treatment of the onion dice;
3) 24 to 32% by weight of onion dice, 24 to 32% by weight of apple dice, 35 to 45% by weight of sugar, 0.3 to 0.8% by weight of lemon juice, and 0.2 to 0.7% by weight of pectin relative to 100% by weight of total step; And
4) heating to form a jam; onion jam manufacturing method comprising a. The method of claim 9,
The 3) step is to further include a modified starch 1.5 to 3% by weight, onion jam manufacturing method. The method of claim 9,
The 3) step is to mix the heat-treated onion dice 28.5 wt%, apple dice 28.5 wt%, sugar 40 wt%, lemon juice 0.5 wt%, pectin 0.5 wt% and modified starch 2 wt%, onion jam production method . Filling the dough sheet for pastry pies with the onion jam according to claims 1 to 8;
Aging at -2±1 °C for 1 hour to 24 hours; And
Rapid freezing; Method of manufacturing frozen dough containing onion jam containing. The method of claim 12,
Dough sheet for pastry pie is 25 to 6 parts by weight of strong powder, 4 to 6 parts by weight, 1 to 1.2 parts by weight per tablet, 0.5 to 0.7 parts by weight of refined salt, 1.5 to 2.5 parts by weight of margarine, 15 to 20 parts by weight of purified water, onion A method of manufacturing onion pie, which comprises 0 to 2 parts by weight of powder, 18 to 23 parts by weight of rolling margarine or rolling butter. Filling the dough sheet for pastry pies with the onion jam according to claims 1 to 8;
Aging at -2±1 °C for 1 hour to 24 hours;
Baking step; Method of manufacturing onion pie containing onion jam containing.

Images