KR20210004521A - Manufacturing method of cabbage drink - Google Patents

Abstract

The present invention relates to a method for manufacturing high-yield onion juice using both squeezing and extraction methods. More specifically, the present invention is to provide an onion juice which provides the onion (referred to as onion for convenience of description among various agricultural and marine products) juice, wherein onion is primarily squeezed to separate raw juice and residue, and residue is squeezed again by an onion juice process, so that the onion juice contains a squeezed juice mixed with a juice squeezed from residue and the raw juice squeezed in a squeezing process.

Description

High-yield onion juice manufacturing method using both juice and extraction method {Manufacturing method of cabbage drink}

The present invention relates to a method for producing high-yield onion juice in parallel with juice and extraction, and in detail, onion (referred to as onion for convenience of explanation among various agricultural and marine products) juice is provided, but the onion is first juiced to obtain fresh juice and residue. After separation, the remnants (referred to as waste for convenience) are squeezed out by the onion juice process to provide onion juice that combines this juice and the juice mixed with the raw juice extracted in the juice process.

In addition, the present invention prepares onion juice composed of pure onion ingredients without additional additives, but improves productivity and processability, thereby enabling mass production.

For reference, the present invention is a method of producing onion juice that combines juice and the conventional extraction method, so that the yield of onion juice can be obtained up to 80% or more, and is a method of making onion juice that is much milder and easier to eat than the onion juice of the conventional extraction method. .

Away from the method of manufacturing onion juice only by the conventional heat extraction method, obtain about 50% of the juice using a juicer and device that firstly exerts high pressure on the onion juice, and the remaining residue (juicing residue) is used to obtain 2 Tea is a method of making onion juice by obtaining and mixing 30% of onion extract in the conventional extraction method.

(Generally, the yield of the conventional juice method is about 60%)

In addition, by obtaining an onion juice yield of 80% or more, the amount of residue (waste) is 50% less than that of the existing extraction method within 20% of the final residue (waste), thereby reducing waste treatment cost. (Generally, waste disposal cost 80,000 won/ton)

And in the terminology, juice is a method of squeezing juice by applying strong pressure to fruits and vegetables.

In the case of extraction method-It is a method to squeeze the liquid by changing the physical properties of fruits and vegetables by heating high temperature heat.

As is well known, a juicer is used to separate juice and debris by pulverizing materials such as various vegetables and fruits.

Looking at the configuration of a conventional juicer as described above, most of the two screws are engaged with each other and rotated to crush various vegetables or fruits and other materials to separate juice and debris.

More specifically, a cylindrical housing provided with a hopper at one end and a discharge port separated by a juice discharge port and a waste discharge port at the other end, a cylindrical mesh body provided at intervals in the housing to form a transport path, and the inner peripheral surface of the mesh body A screw is provided with a fine gap and is rotated by a motor connected to one end to pressurize vegetables or fruits that are injected into the hopper toward the outlet.

The juice and waste are separated through a juicer configured in this way (refer to registration number 20-0460119).

In the conventional method of manufacturing onion juice, first, the onion is washed with the skin removed, the washed onion is sliced into a certain size, and the cut onion is heated in a container at high temperature, and then the onion is squeezed by a presser. It produces juice.

(Refer to registration number 10-0887544)

If the onion is steamed at a high temperature to produce onion juice in a short time, most producers heat the onion at a high temperature (130-140°C).

Due to this, the active ingredient of onion It is burned or discolored, resulting in poor marketability.

However, in the case of heating at low temperatures, the productivity is lowered due to the need to heat for a long time (more than 6 to 8 hours), so the profitability of the onion juice producers is heated to high temperatures as described above.

For reference, generally, when onions are accommodated in a steamer (corresponding to a large pressure cooker) and heated to a high temperature, they become black (close to blackish brown), but consumers prefer that the turbidity is like this because the discolored onion juice is like decoction of herbal medicine There is a consumer layer, a consumer layer who prefers a color that is not discolored, and a consumer layer that prefers an intermediate turbidity layer.

In general, as the color becomes darker brown, the onion is carbonized by high temperature heat and the color changes, but general consumers do not know that fact.

In order to supply to various consumer groups, the heating time must be different in the steamer, but in that case, the profitability is not correct.

For example, in order to produce onion juice that prefers undiscolored onion juice, it must be heated in a steamer at low temperature for a long time. In other words, you need to heat for 8 hours, in which case the profitability is not correct.

Usually, onion juice must be produced within 4 hours to make a profit.

Considering these points, please look at this matter.

It was conceived in consideration of the above problems, and the present invention is to separate the fresh juice and the residue by separating the fresh juice by using a device or apparatus that generates a strong pressure without first heating the onion, and put the fresh juice in a separate container at low temperature. Heated and sterilized, and the first juice is extracted from the first juice through the extraction process of the existing onion juice process, and this juice is squeezed and then sterilized in the juice process and then mixed with the sterilized raw juice. It is a task to provide, and this will increase the yield and minimize the destruction of nutrients.

Furthermore, through a differentiated process, it aims to increase yield and provide onion juice with less nutrient destruction to consumers, and from the perspective of producers, it is a one-step manufacturing method that reduces waste disposal costs and reduces energy costs by reducing heating time. .

The above problems are further revealed in the specific content.

The onion juice manufacturing method will be described with reference to the accompanying drawings as follows.

Onion washing step of removing and washing the onion skin; S1

After the onion washing step (S1), the washed onion is cut into slices or

Onion crushing step of crushing; S2

After the onion crushing step (S2), the onion juice step of using a juicer to juice the onion; S3

Heating the fresh juice produced in the onion juice step (S3) after the onion juice step (S3) (heating temperature of 70 to 95°C) to remove the spicy taste of the fresh juice and the characteristic smell of onions; S4

After the step of heating the fresh juice (S4), transferring the heated fresh juice to a separate mixing container: S5

A remnant heating step of receiving the remnants generated in the onion juice step (S3) in a steamer and heating it at high temperature (steam); S6

Onion juice production step of squeezing the juice contained in the residue by removing it from the steamer after the residue heating step (S6); S7

(Generally, the liquid is squeezed by simultaneously applying pressure in a large pressure cooker equivalent to a steamer)

Mixing step of mixing the fresh juice obtained by the fresh juice cooling step (S5) after the onion juice production step (S6) with the onion juice produced in the onion juice production step (S6): S8

The configuration includes a packaging step (S9) of packaging for commercialization after the mixing step (S8).

In the onion juice step (S3), fresh juice of 10% to 70% of the moisture (90%) content of the onion is selectively juiced, and the residue generated from the juice% desired by the user is heated in a steamer, and then compressed in a presser. It features a method of mixing the raw juice juiced from the user's desired juice %.

Another process of the present invention,

Heating the fresh juice produced in the onion juice step (S3) after the onion juice step (S3) to remove the spicy taste of the fresh juice and the characteristic onion flavor; S4

Simultaneously with the step of heating the fresh juice (S4)

Residue heating step of receiving the residue generated in the onion juice step (S3) in a steamer and heating it at high temperature (steam); S4a

Onion juice production step in which the juice contained in the residue is squeezed out from the steamer after the residue heating step (S4a); S5

After the raw juice heating step (S4) and the onion juice production step (S5), transferring the raw juice and onion juice to a separate mixing container: S6

Mixing step of mixing the fresh juice and onion juice completed in the transferring step (S6) in a mixing container: S7

After the mixing step (S7), it features a packaging step (S8) of packaging for commercialization.

As described above, the present invention juices raw juice through a juicer and produces onion juice through a steamer and mixes with each other, so the productivity is greatly improved, so that it can be supplied inexpensively to consumers, and beneficial ingredients contained in onions Exists and has the effect accordingly.

The above-described effects are further revealed in the specific content.

1 is a flow chart of a high-yield onion juice manufacturing method in parallel with the juice and extraction method of the present invention.

Referring to the accompanying drawings, the method for producing onion juice will be described in detail as follows.

end). Onion washing step of washing the onion; S1

After the onion washing step (S1), the washed onion is cut into slices or

Onion crushing step of crushing; S2

After the onion crushing step (S2), the onion juice step of using a juicer to juice the onion; S3

In the onion juice step (S3), debris is generated.

The technical idea of the onion juice is similar to the registration number 20-0489360 and the registration number 20-0460119 juice method, so please check the registration number for detailed description of this onion juice.

I). Heating the fresh juice produced in the onion tea juice step (S3) after the onion tea juice step (S3) (heating temperature 70 to 90) to remove the spicy taste and aroma contained in the fresh juice; S4

In the step of heating the fresh juice (S4), when heated in a heating container,

Spicy taste and aroma are removed.

All). Transferring the heated fresh juice to a mixing container after the step of heating the fresh juice (S4); S5

Furthermore, a separate sterilization and sterilization process is added by collecting the raw juice from the extractor in a mixing container.

la). A remnant heating step of receiving the remnants generated in the onion juice step (S3) in a steamer and heating it at high temperature (steam); S6

Onion juice production step of squeezing the juice contained in the residue by removing it from the steamer after the residue heating step (S6); S7

The technical idea for the production of onion juice is similar to registration number 10-1528218 and registration number 10-0887544, so please check the registration number for detailed description of the onion juice production.

hemp). Mixing step of mixing the fresh juice from the onion juice production step (S6) and transfer to the mixing container (S5) with the onion juice produced in the onion juice production step (S6): S8

When mixed in the mixing step (S8), when the raw juice of many colors is heated at a high temperature and diluted with the turbid onion juice, the color becomes close to the brown color (different depending on the turbidity of the onion juice) that consumers prefer.

The configuration includes a packaging step (S9) of packaging for commercialization after the mixing step (S8).

In addition, after the mixing step, a separate secondary sterilization and sterilization process (heating at more than 100 degrees Celsius for 30 minutes) leads to the packaging step.

In the onion juice step (S3), fresh juice of 10% to 70% of the moisture (90%) content of the onion is selectively juiced, and the residue generated from the juice% desired by the user is heated in a steamer, and then compressed in a presser. It features a method of mixing the raw juice juiced from the user's desired juice %.

An example is described as follows.

Specifically, if a consumer wants the first turbidity, it juices 10% to 30% of the moisture content contained in the onion, and if the consumer wants the second turbidity, it juices 30% to 50% of the moisture content in the onion. If you want the third turbidity, juice 50%~70% of the moisture content of the onion.

The turbidity means that when the debris generated in the juice process is heated to a high temperature as if it is sweetened in a steamer, the color changes to black (brown).This discolored onion juice is mixed with clear (clear compared to onion juice heated at high temperature) raw juice. .

When diluted with this mixture, the clear fresh juice becomes turbid, and this turbidity is called turbidity.

The present inventors set the criteria for turbidity as follows.

First of all, onions contain 90% moisture, although it varies depending on the onion production area and rainfall.

In consideration of this, out of 90% of the moisture contained in the onion, 10% to 50% of the moisture contained in the onion is juiced through a juicer.

Then, about 40% to 80% of moisture is contained.

When the residue containing 40%~80% of this moisture is heated in a steamer at high temperature, it turns brown.This brown residue is diluted by mixing the whole amount of onion juice squeezed by the compressor and the whole amount of raw juice juiced earlier. It is called 1 turbidity.

And, out of 90% of moisture contained in onion, 30%~60% of moisture contained in onion is juiced through a juicer. Then, a residue containing 30% to 60% moisture is generated.

When the residue containing 30%~60% is heated in a steamer at high temperature, it turns brown.If you mix this brown residue with the whole amount of onion juice squeezed by the compressor and the whole amount of fresh juice juiced earlier, it is diluted. It is called turbidity.

And out of 90% of the moisture contained in the onion, 50% to 70% of the moisture contained in the onion is juiced through a juicer. Then, residues containing 20% to 40% moisture are generated.

When the residue containing 20%~40% is heated in a steamer at high temperature, it turns brown.If this brown residue is mixed with the whole amount of onion juice squeezed by the compressor and the whole amount of fresh juice juiced earlier, it is diluted. It is called turbidity.

In this way, when it is produced in the first, second, and third turbidity, it is effective because consumers can select onion juice that suits their desired taste.

S1: Onion washing step
S2: Onion crushing step
S3: Onion juice step
S4: Step of heating raw juice
S5: Transferring to the mixing container
S6: Heat of the waste
S7: Onion juice production stage
S8: mixing step

Claims (2)

Onion washing step of removing and washing the onion skin; S1
The onion washing step (S1) to crush the washed onion to a suitable size
Onion crushing step of crushing; S2
After the onion crushing step (S2), the onion juice step of using a juicer to juice the onion; S3
Heating the fresh juice produced in the onion juice step (S3) after the onion juice step (S3) to remove the spicy taste of the fresh juice and the characteristic onion flavor; S4
Simultaneously with the step of heating the fresh juice (S4)
Residue heating step of receiving the residue generated in the onion juice step (S3) in a steamer and heating it at high temperature (steam); S4a
Onion juice production step of squeezing the juice contained in the residue by removing it from the steamer after the residue heating step (S4a); S5

After the raw juice heating step (S4) and the onion juice production step (S5), transferring the raw juice and onion juice to a separate mixing container: S6

Mixing step of mixing the fresh juice and onion juice completed in the transferring step (S6) in a mixing container: S7
After the mixing step (S7), a method for producing high-yield onion juice in parallel with the juice and extraction method, characterized in that the packaging step for commercialization (S8).
The method of claim 1,
In the onion juice step (S3), the fresh juice of 10% to 70% of the moisture (90%) content of the onion is selectively juiced, and the residue generated from the user's desired juice% is heated in a steamer, and then the onion juice compressed by a presser is extracted. A method for producing high-yield onion juice in parallel with the juice and extraction method, characterized in that it is mixed with the raw juice juiced from the user's desired juice %.

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