KR20210064035A - Spicy-free sweet type onion powder and preparation method thereof - Google Patents

Abstract

The present invention relates to onion powder from which a spicy flavor has been removed and a method for preparing the same. The onion powder according to the present invention has the effect of removing the characteristic pungency of onion and increasing the onion's original flavor and natural sweetness, and can be easily ingested by consumers as it is manufactured in powder form. In addition, the onion powder of the present invention may be useful as a food composition, and in particular, may be useful as a food composition for infants, food for dysphagia patients, food for the elderly, or food composition for porridge.

Description

Spicy-free sweet type onion powder and preparation method thereof

The present invention relates to onion powder from which spiciness has been removed and a method for preparing the same.

Onions ( Allium cepa L ), green onions ( Allium fistulosum L ), and garlic ( Allium sativum L ) are very important spices in our diet. In Korea, green onion and garlic are used a lot, but the use of onion is relatively small. Recently, consumption of onion has been increasing in Korea, and research is being actively conducted. In particular, onions have been known to have important physiological activities such as antioxidant effects on lipids, antibacterial action, reduction of blood cholesterol, and effects on hypertension and diabetes.

However, although onions have excellent health functionalities as described above, their ingestion was hindered due to their unique pungent taste and smell, and they were difficult to process. In particular, when onion powder is added to food for infants or patients with dysphagia to increase its functionality, commercially available onion powder has a strong pungent taste, which lowers the sensory characteristics of the product and lowers the marketability, making it difficult to use.

Therefore, there is a need for a manufacturing method that does not impair the onion's unique flavor and functionality while removing the pungent taste of the onion.

On the other hand, lactose is an off-white particle, has no powdery smell, and has about 15% of the sweetness of sugar, so it has a sweet taste. Crystalline cellulose is a white, crystalline powder that has no odor, tasteless, and is easily soluble in water. Glutinous rice starch provides heat without taste and has a function of increasing viscosity when dissolved in water. For this reason, if you mix and use onion powder containing various powder bases in a powdered porridge product, you can increase marketability including functionality and nutrition.

Accordingly, the present inventors confirmed that it is possible to prepare onion powder having an increased natural sweetness of onion while removing the pungency of onion, and completed the present invention.

Korean Patent Publication No. 10-2015-0115420

It is an object of the present invention to provide a method for preparing onion powder from which spiciness is removed.

Another object of the present invention is to provide an onion powder prepared according to the above manufacturing method.

Another object of the present invention is to provide a food composition for infants comprising the onion powder.

Another object of the present invention is to provide a food composition for the elderly comprising the onion powder.

Another object of the present invention is to provide a food composition for patients with dysphagia comprising the onion powder.

Another object of the present invention is to provide a food composition for porridge comprising the onion powder.

To achieve the above object,

The present invention comprises the steps of preparing an onion extract by boiling onion (step 1);

Concentrating the onion extract of step 1 to prepare an onion concentrate (step 2); And

Preparing an onion powder by adding at least one selected from the group consisting of maltodextrin, lactose powder, crystalline cellulose and glutinous rice flour to a mixture of the onion extract of step 1 and the onion concentrate of step 2, followed by drying (Step 3);

It provides a method for producing onion powder from which the spiciness is removed, comprising a.

Furthermore, the present invention provides an onion powder prepared according to the manufacturing method of the present invention.

In addition, the present invention provides a food composition for infants comprising the onion powder.

Furthermore, the present invention provides a food composition for the elderly comprising the onion powder.

In addition, the present invention provides a food composition for patients with dysphagia comprising the onion powder.

Furthermore, the present invention provides a food composition for porridge containing the onion powder.

The onion powder according to the present invention has the effect of removing the characteristic pungency of onion, increasing the onion's original flavor and natural sweetness, and can be easily consumed by consumers as it is manufactured in powder form, and also, the onion of the present invention The powder may be useful as a food composition, and in particular, it may be useful as a food composition for infants, food for dysphagia patients, food for the elderly, or food composition for powdered porridge.

1 is a flowchart showing a method for producing onion powder of the present invention.
Figure 2 (a) shows the color of each onion powder sample (control, T1, I50, I100).
Figure 2 (b) shows the color (control, T1, I50, I100) of each sample after adding water to the onion powder.
Figure 2 (c) shows the pre-cooking colors (control, T1, I50, I100) of the sweet pumpkin porridge product to which onion powder is added at a concentration of 4%.
Figure 2 (d) shows the color (control, T1, I50, I100) of the sweet pumpkin porridge product to which onion powder is added at a concentration of 4% after cooking.
Figure 3 (a) shows the sensory evaluation results (control, T1, I50, I100) for each sample after adding water to the onion powder.
Figure 3 (b) shows the sensory evaluation results (control, T1, I50, I100) after cooking of the sweet pumpkin porridge product to which onion powder is added at a concentration of 4%.
4 is a table comparing sample colors (Control, I50, I100, SL, SS, SC) for each onion powder.
Figure 5 shows the results of an example in which onion powder was added to water or sweet pumpkin porridge product to perform sensory evaluation ((A) sensory evaluation after adding water to onion powder sample, (B) sensory after adding 4% onion powder to sweet pumpkin powder evaluation).
6 is a result of confirming the effective peak of the spicy component for each onion powder with a total ion chromatogram (TIC).

Hereinafter, the present invention will be described in detail.

Method for producing onion powder

Preparing an onion extract by boiling the onion (step 1);

Concentrating the onion extract of step 1 to prepare an onion concentrate (step 2); And

Preparing an onion powder by adding at least one selected from the group consisting of maltodextrin, lactose powder, crystalline cellulose and glutinous rice flour to a mixture of the onion extract of step 1 and the onion concentrate of step 2, followed by drying (Step 3);

It provides a method for producing onion powder from which the spiciness is removed, comprising a.

Hereinafter, a method for producing onion powder of the present invention will be described with reference to FIG. 1 .

In the manufacturing method of the present invention, in step 1, the onion flesh and onion peel are mixed in a weight ratio of 1: 0.01 to 0.1, and then the onion is bathed to prepare an onion extract, preferably the onion flesh and After mixing the onion skins in a weight ratio of 1: 0.05, the onion extract can be prepared by boiling the onion.

In the manufacturing method of the present invention, in step 1, an onion extract can be prepared by mixing the onion flesh and the onion skin in a weight ratio of 1:0.05, and then mixing the onion and water in a ratio of 1:0.05 to 0.2, Preferably, an onion extract can be prepared by mixing onion and water in a ratio of 1:0.1.

In the manufacturing method of the present invention, step 2 may be concentrated to 20 to 40% of the volume before concentration, preferably to 30% of the volume before concentration to prepare an onion concentrate.

In the preparation method of the present invention, the mixture of step 3 may be used by mixing the onion concentrate and the onion extract in a weight ratio of 1:1 to 1.5, preferably, the onion concentrate and the onion extract may be used by mixing the mixture in a weight ratio of 1:1.12 have.

In the preparation method of the present invention, when onion powder is prepared using maltodextrin, a mixture of onion concentrate and onion extract and maltodextrin may be mixed in a weight ratio of 1: 0.15 to 0.25, preferably onion. A mixture of the concentrate and onion extract and maltodextrin may be mixed in a weight ratio of 1:0.2 to be used.

In the production method of the present invention, when preparing onion powder using lactose powder, a mixture of onion concentrate and onion extract and lactose powder may be mixed in a weight ratio of 1: 2 to 8, and used in step 2 of onion concentrate and lactose powder can be mixed and used in a weight ratio of 1: 2 to 8.

In the production method of the present invention, when preparing onion powder using crystalline cellulose, a mixture of onion concentrate and onion extract and crystalline cellulose may be mixed in a weight ratio of 1: 0.1 to 1.5 and used in the above step 2 Onion concentrate and crystalline cellulose may be mixed and used in a weight ratio of 1: 0.1 to 1.5.

In the production method of the present invention, when preparing onion powder using glutinous rice flour, a mixture of onion concentrate and onion extract and glutinous rice flour may be mixed in a weight ratio of 1: 1.5 to 4.5 and used in the above step 2 Onion concentrate and glutinous rice flour can be mixed and used in a weight ratio of 1: 1.5 to 4.5.

In the manufacturing method of the present invention, the drying in step 3 may be spray drying, dry heat drying or hot air drying to prepare onion powder.

In one embodiment of the present invention, when the onion powder is prepared by spray-drying, the spray-drying may not be smooth due to the viscosity of the onion concentrate, so the onion extract and the onion concentrate may be mixed and spray-dried.

In addition, the present invention provides an onion powder prepared according to the manufacturing method of the present invention.

Food composition for infants and the elderly, for patients with dysphagia or for powdered porridge

The present invention provides a food composition for infants comprising the onion powder.

The infant food may mean baby food.

In addition, the present invention provides a food composition for the elderly comprising the onion powder.

In addition, the present invention provides a food composition for patients with dysphagia comprising the onion powder.

In addition, the present invention provides a food composition for powder porridge comprising the onion powder.

The food composition and health food composition of the present invention may be prepared in various forms, and the onion powder may be used as it is or may be used together with other food or food ingredients, and may be appropriately used according to a conventional method. In addition to the active ingredient, the composition may contain a food additive acceptable for food, and the amount of the active ingredient mixed may be appropriately determined according to the purpose of use (prevention, health or therapeutic treatment).

As used in the present invention, the term "food supplement additive" refers to a component that can be supplementally added to food, and is added to manufacture health functional food or health food of each formulation, and those skilled in the art can appropriately select and use it. Examples of food additives include various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavors and natural flavoring agents, coloring agents and fillers, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners. , pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonates used in carbonated beverages, etc. are included, but the types of food additives of the present invention are not limited by the above examples.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following examples.

<Example 1> Preparation of onion powder

<1-1> Preparation of onion extract (soup solution)

After washing the onion, the outer skin of the onion was removed 1-2 layers, and the outer skin and flesh were separated. Mix onion flesh and onion skins in a weight ratio of 1:0.05, add 200 g of water based on 2 kg of onion flesh and onion skins, and 'undiluted cooking' in a water bath (OC-2100R, Oku Co., Ltd., Boryeong, Chungcheongnam-do) The onion extract was prepared by bathing in mode for 4 hours.

<1-2> Preparation of onion concentrate

400 ml of the onion extract of Example 1-1 was distributed and concentrated under vacuum to 30% of the initial volume using a rotary vacuum concentrator (N-1000, Eyela, Tokyo, Japan) to obtain an onion concentrate (42Brix) prepared. The prepared onion concentrate was distributed in 500 ml glass bottles and stored refrigerated in a refrigerator.

<1-3> Preparation of onion powder

<1-3-1> Onion powder with dextrin added

1,880 g of the onion concentrate of Example 1-2 and 2,100 g of the onion extract of Example 1-1 were mixed using a company stirrer (PL-SS 300R, Standard solution, Siheung, Korea), and 840 g of maltodextrin was added. Thus, the onion powder was prepared by spray-drying for 4 hours using a spray dryer (NIT-SP1000, Nanointech, Wonju, Korea).

<1-3-2> Onion powder with added lactose powder

Mix 300 g of lactose powder (Seongpoong Yanghaeng) with 60 g (16.7%) of the onion concentrate of Example 1-2, and grind the powder through a 16 mesh sieve. Onion powder was prepared by drying the powder at 80° C. for 3 hours and 30 minutes using a dryer (DBES-150).

<1-3-3> Onion powder with crystalline cellulose added

Mix 300 g of the onion concentrate (50%) of Example 1-2 and 300 g of crystalline cellulose, and grind the powder through a 16 mesh sieve. Onion powder was prepared by drying the powder at 80° C. for 3 hours and 30 minutes using a dryer (DBES-150).

<1-3-4> Onion powder with glutinous rice flour added

176.9 g of the onion concentrate of Example 1-2 and 500 g of glutinous rice flour were mixed and powdered through a 16 mesh sieve. Onion powder was prepared by drying the powder at 80° C. for 3 hours and 30 minutes using a dryer (DBES-150).

<Experimental Example 1> Sensory evaluation of onion powder

<1-1>

In order to perform the sensory evaluation of the onion powder of Example 1-3-1, the onion powder was commercially available freeze-dried onion powder (control), T1 (Example 1-3-1), I50 (laboratory sample), I100 (laboratory sample) was used (see Table 1), and sensory evaluation was performed by adding 4% onion powder to water or sweet pumpkin porridge.

For sensory evaluation, four attributes of overall satisfaction, color, aroma, and taste were evaluated on a 15-point scale, and scores were compared by calculating the mean and standard deviation.

Characteristics between onion powder samples sample characteristic Control - Commercially available freeze-dried onion powder T1 - Onion powder of Example 1-3-1 (expressed as onion + dextrin) I50 - Product manufactured by high temperature moisture removal method of onion extract (onion extract 50% dextrin 50% powder type) I100 - Product manufactured by high temperature moisture removal method of onion extract (100% onion extract powder type)

<1-1-1> Color comparison of dextrin-added onion powder

As a result of comparing the color of each onion powder sample before cooking, as shown in FIG. 2(A), the control group and T1 (Example 1-3-1) showed a light ivory color, and I50 and I100 were dark. was brown. In addition, as shown in FIG. 2 (c), when an onion powder sample was added to the sweet pumpkin porridge product, the control, T1 (Example 1-3-1) did not affect the product, but I50 and I100 It was confirmed that the color of the product was darkened and the product power was lowered.

In addition, as a result of comparing the taste after dissolving the onion powder sample in water at 100° C., as shown in FIGS. 2 (B) and 3 (A), T1 (Example 1-3-1) was overall satisfaction (11.1) , color (11.2), fragrance (11.4), and taste (10.0) were the most excellent, and there was a slight sweetness and aroma, and it was confirmed that it was preferable in light brown color.

Commercially available onion powder (Control) had a slight aroma and sweetness (9.37), but had a pungent taste, making it unsuitable for use in baby products. ; 4.1, I100 5.2), the smell could be felt, and the color was dark brown, so it had a bad influence on the marketability, and the intensity of the burnt taste was higher in I100 than in I50.

<1-1-2> Sensory test for each sample of onion powder added to sweet pumpkin porridge

After cooking, in order to evaluate the overall satisfaction, color, aroma and taste of each onion powder sample, after adding onion powder to the sweet pumpkin porridge, water boiled at 100 ° C was added and the result of sensory evaluation was performed, as shown in Fig. 2 (d) and As shown in FIG. 3 (b), it was confirmed that T1 (Example 1-3-1) was the best in overall satisfaction (12.0), color (12.3), fragrance (11.7), and taste (13.0) compared to other samples did. Commercial onion powder (Control) showed a high score (13.3) in aroma, but had a pungent taste (8.0), making it unsuitable for addition to baby porridge products.

Therefore, from the above results, it was confirmed that the onion powder prepared in Example 1-3-1 of the present invention was the most excellent as the onion powder to be used for baby porridge.

<1-2> Sensory characteristics of onion powder with different base types

Various types of onion powder were prepared by varying the base powder in the onion concentrate, and then sensory evaluation was performed. Onion powder used commercially available (control), I50, I100, SL (Example 1-3-2), SS (Example 1-3-3), SC (Example 1-3-4) (Table 2) Reference), and added 4% onion powder to water and sweet pumpkin porridge for sensory evaluation.

For sensory evaluation, four attributes of overall satisfaction, color, aroma, taste, and texture were evaluated on a 15-point scale, and the average and standard deviation were calculated and scores were compared.

Characteristics between onion powder samples sample characteristic Control - Commercially available freeze-dried onion powder I50 - Product manufactured by high temperature moisture removal method of onion extract (onion extract 50% dextrin 50% powder type) I100 - Product manufactured by high temperature moisture removal method of onion extract (100% onion extract powder type) SL - Powder sample prepared by adding onion concentrate to lactose (Example 1-3-2) SC - Powder sample prepared by adding onion concentrate to crystalline cellulose (Example 1-3-3) SS - Powder sample prepared by adding onion concentrate to glutinous rice flour (Example 1-3-4)

<1-2-1> Color comparison of onion powder before cooking

As a result of comparing the color of each onion powder sample, as shown in FIG. 4 , the control group was white, SL (Example 1-3-2), SC (Example 1-3-3), SS ( Example 1-3-4) had a light ivory color, I50 and I100 had a dark brown color, and it was confirmed that I50 and I100 had a darker product color and decreased commercial power for use in powdered products.

In addition, in order to evaluate the overall satisfaction, color, aroma and taste of each sample, a 4% onion powder solution was prepared. As a result of comparing the taste after dissolving the onion powder in water at 100 ° C., as shown in Figure 5 (a) and Table 3, SL (Example 1-3-2), SC (Example 1-3-3) , SS (Example 1-3-4) was superior in overall satisfaction (6.6 to 6.9), fragrance (7.5 to 7.8), taste (5.7 to 6.7), color (5.7 to 8.4), and the texture was similar showed a tendency

It was confirmed that SL (Example 1-3-2), SC (Example 1-3-3), and SS (Example 1-3-4) of the present invention had sweet and fragrant, and had a light brown color, indicating excellent commercial properties. did. Commercially available onion powder (Control) had a low score (2.8) in taste, and was unsuitable for use in baby products due to its pungent taste. I50 and I100 had a sweet taste, but the burnt taste was stronger than the sweet taste, so the taste score was lower (I50; 3.7, I100 1.7). The intensity of burnt taste was higher in I100 than in I50.

Sensory score for each sample of 4% onion powder solution Control I50 I100 Example 1-3-2 Example 1-3-3 Example 1-3-4 Overall satisfaction 3.50±1.58 5.10±2.47 2.50±2.51 6.80±3.33 6.80±3.08 6.60±2.01 color 6.20±2.70 5.40±3.66 4.60±3.50 8.40±3.24 7.30±2.41 5.70±2.21 Scent 3.70±1.77 6.60±3.06 5.40±2.95 7.80±2.74 7.60±3.17 7.50±3.27 Texture 6.70±2.26 7.70±1.34 6.60±2.55 7.90±0.32 6.80±2.57 6.90±2.42 flavor 2.80±1.75 3.70±2.36 1.70±1.49 6.70±2.98 5.80±2.74 5.70±2.63

<1-2-2> Sensory test for each onion powder sample after cooking

As a result of sensory evaluation after adding onion powder to sweet pumpkin porridge, boiling water at 100° C. and cooking, as shown in FIG. 6 (B) and Table 4, SL (Example 1-3-2), SC ( Examples 1-3-3), SS (Example 1-3-4) compared to other samples, overall satisfaction (7.3-7.9), color (7.8-9.5), fragrance (8.2-8.4), taste (6.8- 7.2) was confirmed to be superior.

Sensory score of sweet pumpkin porridge with onion powder added Control I50 I100 Example 1-3-2 Example 1-3-3 Example 1-3-4 Overall satisfaction 6.50±2.42 5.60±2.01 5.90±2.02 7.60±1.51 7.90±2.47 7.30±2.36 color 8.70±2.36 7.30±2.45 6.60±1.90 8.80±2.35 7.80±2.49 9.50±3.34 Scent 6.70±2.26 6.70±2.26 8.10±1.52 8.20±0.92 8.40±1.90 8.30±1.95 Texture 6.70±1.49 6.60±1.51 6.90±1.91 7.70±1.89 7.80±1.81 7.30±2.51 flavor 5.70±1.77 5.40±1.84 5.50±2.27 7.20±2.04 7.10±2.38 6.80±2.78

Therefore, from the above results, in the case of onion powder of SL (Example 1-3-2), SC (Example 1-3-3), SS (Example 1-3-4) prepared according to the manufacturing method of the present invention , it was confirmed that the onion powder was excellent in marketability to be used in baby porridge products or powdered porridge products.

<Experimental Example 2> Comparison of spicy and sweet components of each onion powder

In order to determine whether the onion powder of Example 1 prepared according to the present invention has no pungent taste and has sweet taste, raw onion powder is freeze-dried and powdered, and commercially available onion powder having a spicy taste and aroma; T1 (onion powder of Example 1-3-1; onion + dextrin), SL (Example 1-3-2), SC (Example 1-3-3), SS (Example 1-3-4) , I100 (onion extract 100% powder type) and volatile components (spicy taste) and sweetness were compared.

<2-1> Analysis of spiciness by onion powder

GC-MS (Shimadzu GCMS QP-2020, Seoul, Korea) and Headspace Sampler (Shimadzu HS-20, Seoul, Korea) were used. For the Headspace Sampler, the oven temperature was 70°C, the sample line temperature was 150°C, and the transfer line temperature was was 160 ℃, and the heating time was 30 minutes. The column was SH-Rtx-WAX (Shimadz, Length 60 m, Thickness 0.50 ㎛, Diameter 0.32 ㎜, Seoul, Korea) helium was used as the carrier gas, the flow rate was 2.5mL/min, and the split ratio was 20:1. The MS condition was carried out at ion source temperature of 250℃, interface temperature of 240℃, MS scan range of 29-500 m/z. The components of each peak separated in the total ion chromatogram (TIC) by GC/MS analysis were confirmed by comparison with the mass spectrum library.

<Experimental Example 2> Measurement of DPPH scavenging ability

SL (Example 1-3-2), SC (Example 1-3-3) for antioxidation measurement of onion powder prepared in Examples 1-3-2, 1-3-3 and 1-3-4 , the onion concentrate (Example 1-2) was used as a sample (see Table 3).

To measure DPPH scavenging ability, 20 mL (onion powder 20 mg, distilled water 20 mL) was prepared for each of 5 types of onion powder samples, and onion concentrate 0.1% sample (concentrate 1 mg, distilled water 1 mL) was prepared and used as a sample. . Onion concentrate was used as it is for reducing power and measuring total polyphenol content.

Analysis of spiciness components by onion powder No compound name commercial onion powder I100 T1
(onion + dextrin) SL SS SC M.F. M.W. Area% Area% Area% Area% Area% Area% One Acetaldehyde C ₂ H ₄ O 44 29.66 4.25 ND ND ND ND 2 Dimethyl sulfide C ₂ H ₆ S 62 4.36 1.4 ND ND ND ND 3 Propanal C ₃ H ₆ O 58 15.85 2.85 ND ND ND ND 4 1-Propen-2-ol,acetate C ₅ H ₈ O ₂ 100 1.86 ND ND ND ND ND 5 Propylmercaptan C ₃ H ₈ S 76 1.01 ND ND ND ND ND 6 Methyl Alcohol CH ₄ O 32 12.19 27.34 100 100 81.02 100 7 Butanal,2-methyl- C ₅ H ₁₀ O 86 1.41 3.45 ND ND ND ND 8 Butanal,3-methyl- C ₅ H ₁₀ O 86 4.58 7.77 ND ND ND ND 9 Ethanol C ₂ H ₆ O 46 3.39 1.39 ND ND 18.98 ND 10 1-Propanol C ₃ H ₈ O 60 5.99 ND ND ND ND ND 11 2-Butenal,2-methyl- C ₅ H ₈ O 84 2.51 ND ND ND ND ND 12 2-Pentenal,2-methyl- C ₆ H ₁₀ O 98 5.05 ND ND ND ND ND 13 1-Propanethiol,2-methyl- C ₄ H ₁₀ S 90 0.91 ND ND ND ND ND 14 Disulide,methylpropyl C ₄ H ₁₀ S ₂ 122 0.99 ND ND ND ND ND 15 Thiophene,3,4-dimethyl- C ₆ H ₈ S 112 2.31 ND ND ND ND ND 16 Pyridine,2,3-dimethyl- C ₇ H ₉ N 107 1.07 ND ND ND ND ND 17 Disulide, dipropyl C ₆ H ₁₄ S ₂ 150 6.84 ND ND ND ND ND

As a result of comparing the volatile components (spiciness) of the onion powder of Example 1 prepared according to the present invention, as shown in Tables 5 and 6, 17 types of commercially available onion powder and 7 types of components were found in I100. In the SL (Example 1-3-2), SC (Example 1-3-3), and SS (Example 1-3-4) prepared according to the manufacturing method of the present invention, the samples used for analysis were Only one methyl alcohol was identified. In commercially available onion powder, methyl disulfide (methyl disulfide), known as a pungent component of onion, and propylmercaptan (propylmercaptan), a component with a spicy and unpleasant odor, were detected. panal) was detected.

It was confirmed that no spicy component was detected in the onion powder of Example 1 prepared according to the present invention, and it was confirmed that it was applicable to baby products, tea, and other products that should not have a spicy taste.

<2-2> Analysis of sweet components by onion powder

Each saccharide standard (fructose, glucose, sulfal, maltose, lactose) was dried in a vacuum oven at 60° C. for 12 hours, and each was dissolved in distilled water to prepare a mixture. For the analysis of sugar components of onion powder, fat was removed from the sample after homogenizing the sample. After weighing the sample, 25 mL of distilled water was added, and the resultant was heated in a water bath at 85° C. for 25 minutes to extract saccharides and cooled to room temperature. It was filtered with 0.45 μm nylon membrane filter paper and used as a test solution. At this time, when the test solution was turbid, it was filtered by centrifugation at 2000 rpm for 10 minutes. Samples were analyzed using HPLC (Aglient 1100, USA), and using Carbohydrate High Performance 4 μm, 4.6x250mm Cartridge column at a flow rate of 1.0mL/min at 30°C, the mobile phase was mixed with acetonitrile and distilled water 80:20. and was detected by a Refractive Index (RI) detector.

Analysis of sweet components by onion powder raw onion Control SL SC SS I100 T1
(onion + dextrin) F-value Glucose 1.90±0.03 ^bd 24.61±0.76 ^ad 1.51±0.08 ^cd 6.97±0.22 ^ad 1.95±0.15 ^a 5.16±0.08 ^ad 8.97±0.07 ^ad 1392.457 ^*** Fructose 1.83±0.01 ^a 24.18±0.24 ^ad 1.69±0.10 ^cd 6.35±0.07 ^ad 1.77±0.01 ^bd 14.43±0.19 ^ad 7.58±0.02 ^ad 9055.362 ^*** maltose ND ND ND ND ND ND 3.16±0.16 819.099 ^*** Lactose ND ND 78.63±0.97 ND ND ND ND 13274.247 ^*** Sucrose 1.38±0.01 ^a 10.16±0.16 ^a 0.86±0.02 ^a 3.46±0.05 ^a 1.18±0.13 ^b 7.14±0.11 ^a 4.06±0.09 ^a 2598.999 ^***

As a result of the analysis of the sweet taste component of the onion sample, as shown in Table 6 above, the glucose content of the seven samples was 1.51-24.61%, and the fructose was 1.69-24.18%, and sucrose ( sucrose) showed a range of 0.86-10.16%. In the case of maltose, only onion + dextrin contained 3.16%, and lactose was found to contain 78.63% only in SL.

When comparing samples by sample, in the case of raw onion juice, the glucose content was 1.9%, fructose was 1.83%, and sucrose was 1.38%, whereas onion powder (onion) developed in this study was + dextrin) contains 8.97% of glucose, 7.58% of fructose, 3.16% of maltose, and 4.06% of sucrose, confirming that it contains a relatively large amount of sweet components.

In addition, in SC (Example 1-3-3), which is an onion powder sample containing crystalline cellulose, onion powder (onion + dextrin) and similar levels were confirmed.

In particular, SL (Example 1-3-2), an onion powder sample containing lactose, showed a 78.63% higher rate of lactose, 1.51% of glucose, 1.69% of fructose, and 1.69% of water. It was confirmed that the cross (sucrose) contains 0.86%. This phenomenon showed a similar pattern in SS (Example 1-3-4), which is an onion powder sample containing glutinous rice flour.

On the other hand, the commercially available freeze-dried onion powder control contained 24.61% glucose, 24.18% fructose, and 10.16% sucrose, and this result is due to the addition of sugars during the manufacturing process. do.

However, as shown in the spiciness component analysis result of Table 5, commercially available onions have a strong pungency component and are difficult to feel sweet, so they are not suitable for use as powder for infants.

<Experimental Example 3> DPPH scavenging ability measurement

SL (Example 1-3-2), SC (Example 1-3-3) for antioxidation measurement of onion powder prepared in Examples 1-3-2, 1-3-3 and 1-3-4 , the onion concentrate (Example 1-2) was used as a sample (see Table 6).

To measure DPPH scavenging ability, 20 mL (onion powder 20 mg, distilled water 20 mL) was prepared for each of 5 types of onion powder samples, and onion concentrate 0.1% sample (concentrate 1 mg, distilled water 1 mL) was prepared and used as a sample. . Onion concentrate was used as it is for reducing power and measuring total polyphenol content.

Characteristics between onion powder samples sample characteristic Control - Commercial Freeze Dried Spicy Onion Powder SL - Powder sample prepared by adding onion concentrate to lactose (Example 1-3-2) SC - Powder sample prepared by adding onion concentrate to crystalline cellulose (Example 1-3-3) OE - Onion concentrate (Example 1-2)

2mg of DPPH was added to 50mL of 99.9% ethanol to make a 100μM DPPH solution, and the absorbance value was adjusted to 1.2 at 517nm of the DPPH solution. 0.2 mL of an onion powder sample was mixed with 1 mL of 100 μM DPPH (1,1-diphernyl-2-picrylhydrazyl) reagent, and the absorbance was measured at 517 nm after standing for 30 minutes.

[Equation 1]

DPPH(%) = (1-sample absorbance / control absorbance) x 100

As a result of measuring the DPPH radical scavenging ability, as shown in Table 8, 12.12% for the control, 13.58% for the SL (Example 1-3-2), and the SC (Example 1-3-3) In the case of 17.04% and OE (onion concentrate), 6.18%, the best results were confirmed in Examples 1-3-2 or 1-3-3 prepared according to the preparation method of the present invention (p<0.05).

Comparison of antioxidant activity by onion powder samples Control SL SC OE F-value DPPH (%) 12.12±1.90 ^b 13.58±0.82 ^b 17.04±1.37 ^b 6.18±2.72 ^c 313.66 ^***

***p<0.001

Therefore, due to the above experimental results, in the case of onion powder produced by the manufacturing method of the present invention, it has the effect of removing the peculiar pungency of onion, increasing the onion's original flavor and natural sweetness, and manufacturing it in powder form It was confirmed that it can be easily ingested.

So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is indicated in the claims rather than in the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (15)

Preparing an onion extract by boiling the onion (step 1);
Concentrating the onion extract of step 1 to prepare an onion concentrate (step 2); and
Preparing an onion powder by adding at least one selected from the group consisting of maltodextrin, lactose powder, crystalline cellulose and glutinous rice flour to a mixture of the onion extract of step 1 and the onion concentrate of step 2, followed by drying (Step 3);
A method for producing onion powder from which spiciness is removed, The method of claim 1,
The onion of step 1 is a manufacturing method, characterized in that the onion flesh and onion skin are mixed in a weight ratio of 1: 0.01 to 0.1. The method of claim 1,
The onion of step 1 is a manufacturing method, characterized in that the onion and water are mixed in a weight ratio of 1: 0.05 to 0.2. The method of claim 1,
Step 2 is a manufacturing method, characterized in that the concentration is 20 to 40% of the volume before concentration. The method of claim 1,
The mixture of step 3 is a manufacturing method, characterized in that the onion concentrate and onion extract are mixed in a weight ratio of 1:1 to 1.5. The method of claim 1,
In step 3, the mixture and maltodextrin are mixed in a weight ratio of 1: 0.15 to 0.25. The method of claim 1,
In step 3, the onion concentrate of step 2 and lactose powder are mixed in a weight ratio of 1: 2 to 8. The method of claim 1,
In step 3, the onion concentrate of step 2 and crystalline cellulose are mixed in a weight ratio of 1: 0.1 to 1.5. The method of claim 1,
In step 3, the onion concentrate of step 2 and glutinous rice flour are mixed in a weight ratio of 1: 1.5 to 4.5. The method of claim 1,
The drying in step 3 is a manufacturing method, characterized in that spray drying, dry heat drying or hot air drying. Onion powder prepared according to any one of claims 1 to 10. A food composition for infants comprising the onion powder of claim 11 . A food composition for the elderly comprising the onion powder of claim 11 . A food composition for patients with dysphagia comprising the onion powder of claim 11 . A food composition for powdered porridge comprising the onion powder of claim 11 .

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