KR20220047083A - Manufacturing method of jam using onion and onion jam thereof - Google Patents

Abstract

The present invention relates to: a method for manufacturing jam using onions, which increases sweetness while alleviating the unique aroma and spicy taste of onions, so that a consumer can easily and conveniently consume active ingredients of onions, thereby significantly increasing consumer preference; and onion jam manufactured thereby. According to the present invention, the method comprises: a raw material preparation step of selecting and washing onions and berries; an onion chopping step of chopping the prepared onions into 0.1 to 0.5 cm; an onion drying step of semi-drying the chopped onions at 60 to 80 ℃ for 50 to 70 minutes; a berry crushing step of crushing the prepared berries; a berry puree manufacturing step of filtering the crushed berries with a filtering means to produce berry puree; a first boiling-down step of boiling down the mixture of the semi-dried onions and fructooligosaccharide for 3 to 5 minutes by first heating; a secondary boiling-down step of adding the berry puree to the first heated mixture and boiling down the mixture for 6 to 10 minutes by secondary heating; and a stirring step of adding and stirring cinnamon powder and maple syrup to the secondary heated mixture.

Description

Method for manufacturing jam using onion and onion jam prepared therefrom

The present invention relates to a method for producing jam using onion and to onion jam prepared therefrom, and more particularly, it is possible to conveniently and easily ingest the active ingredient of onion by improving sweetness while alleviating the characteristic aroma and pungency of onion. It relates to a method for manufacturing jam using onions, which can significantly improve consumer preferences, and to onion jam prepared therefrom.

Onion is one of the most representative seasoning vegetables, and along with tomatoes and watermelon, it is counted as one of the three major vegetables with the highest production worldwide.

Onions are classified into several types according to their color and time of shipment. Depending on the color of the skin, onions are divided into yellow onions with thin skin and strong spicy taste, white onions often used for salads because of their softness due to their high water content, and purple onions often used for salads and decorations because of their high moisture content and low irritating odor. Depending on the season, it is divided into an early species that can be harvested from around April, a mid-life species that can be harvested from around June, and a late species that can be harvested from around June.

Although water accounts for 90% of these onions, they contain a large amount of nutrients such as protein, carbohydrates, vitamin C, calcium, phosphorus, and iron.

In particular, the ingredient called quercetin in onions helps prevent high blood pressure by inhibiting the accumulation of fat and cholesterol in blood vessels. In addition, quercetin serves to prevent cells from being attacked by free radicals and lipid peroxide, and is effective in restoring cell inflammation and wounds.

In addition, onions are rich in chromium, a trace mineral that maintains homeostasis of glucose metabolism, and promotes insulin action, thereby helping to control blood sugar.

In addition, since the allicin component in onion acts as a nerve stabilizing agent, it releases nitric oxide to reduce the stiffness of blood vessels, thereby lowering blood pressure. , and may reduce the risk of stroke.

In addition, onions contain a large amount of a substance called glutathione that helps the absorption of vitamin B1, which is consumed when drinking alcohol, and helps the liver break down fat, so it is effective in relieving a hangover.

Onions with the above active ingredients have a unique pungent flavor and a sharp spicy and sweet taste, so they are used in various ways such as stews, stir-fries, soups, and salads. 18), onion 24-32 wt%, apple 24-32 wt%, modified starch 1.5-2.0 wt%, sugar 35-45 wt%, lemon juice 0.3-0.8 wt%, and pectin 0.2-0.7 wt% %, wherein the onion is cut in the form of dice having a side length of 0.3 to 0.8 cm, and is an onion baked in an oven and heat-treated, and the apple is a raw apple cut in a dice form with a side length of 0.3 to 0.8 cm. Onion jam can also be used as

However, the conventional onion jam such as the above registered patent has a problem that it is difficult to arouse appetite because the color is reduced due to browning of the onion, etc. and the unique flavor of the onion is maintained. there is.

In addition, the conventional onion jam has a problem in that consumers with diseases such as diabetes are limited in intake because a large amount of sugar is added to alleviate the spiciness of the onion.

Accordingly, there is a need for a method capable of improving the appetite of consumers by improving the color while alleviating the spicy taste and characteristic flavor of onions.

The present invention has been proposed to solve the above problems, and while maintaining the active ingredients and efficacy of onion such as quercetin, protein, carbohydrate, vitamin C, calcium, phosphorus, and iron, the unique flavor and pungency of onion using berries An object of the present invention is to provide a method for producing jam using onions, which can significantly improve sweetness and color by mitigating it, and onion jam prepared therefrom.

In addition, an object of the present invention is to provide a method for producing jam using onion, which can feel the texture of onion while lowering the sugar content so that the natural sweetness of onions and berries can be felt, and onion jam prepared therefrom.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing jam using onion according to the present invention for achieving the above object, and the onion jam prepared therefor, include a raw material preparation step of selecting onions and berries and washing them and preparing the prepared onions, and 0.1 cm to 0.5 cm of the prepared onion. Onion chopping step of shredding into cm, onion drying step of semi-drying the minced onion at 60° C. to 80° C. for 50 minutes to 70 minutes, berry crushing step of crushing the prepared berries, and the pulverized berries A berry puree manufacturing step of producing berry puree by filtering it through a filtration means, a primary boiling step of cooking by first heating a mixture of the semi-dried onion and fructooligosaccharide for 3 to 5 minutes; After adding the berry puree to the first heated mixture, the second cooking step is performed by second heating for 6 to 10 minutes, and a stirring step of adding cinnamon powder and maple syrup to the second heated mixture and stirring It is characterized in that it includes.

At this time, it is preferable to use at least one of raspberry, blueberry, bokbunja, pizza bean, strawberry, aronia, and omija as the berries.

In addition, based on 100 parts by weight of the semi-dried onion, 40 to 60 parts by weight of the fructooligosaccharide, 10 to 20 parts by weight of the berry puree, 1 to 5 parts by weight of the cinnamon powder, 1 to 5 parts by weight of the maple syrup can be

The present invention prepares onion jam by any one of the above methods.

As described above, according to the present invention, while maintaining the active ingredients and efficacy of onion such as quercetin, protein, carbohydrate, vitamin C, calcium, phosphorus, and iron, berries are used to alleviate the characteristic aroma and pungency of onion, resulting in sweetness and color. It can greatly improve the preference of consumers, such as children who are sensitive to the smell and taste of onions, so it can help them to consume the active ingredients of onions simply and effectively. It has the effect of improving the visual satisfaction of consumers by showing the effect of increasing the appetite of consumers.

In addition, while allowing the texture of onions to be felt, the sugar content is lowered so that the natural sweetness of onions and berries can be felt, thereby helping diet and allowing diabetic patients to consume.

1 and 2 are flowcharts showing a method of manufacturing jam using onions according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a method for producing jam using onion according to the present invention and the onion jam prepared therefrom will be described in detail.

1 and 2 are flowcharts showing a method of manufacturing jam using onions according to an embodiment of the present invention.

A method of manufacturing jam using onions will be described as follows with reference to FIGS. 1 to 2 .

In the method of manufacturing jam using onions according to a preferred embodiment of the present invention, first, onions and berries are selected and prepared (S10).

As the onion, purple onion, white onion, yellow onion, etc. can be used, and it is preferable to use purple onion so that the color of onion jam can be red in the future.

The onion should be firm and not soft, have a clear and dry skin, and feel heavy when picked up and have a uniform size.

After cutting both ends of the selected onion with a knife, the outer skin is peeled off, and washed with clean water to prepare.

Although water accounts for 90% of the onion, it contains a large amount of nutrients such as protein, carbohydrate, vitamin C, calcium, phosphorus, and iron, and in particular, a component called quercetin is effective in reducing blood pressure levels.

As the berries, at least one of raspberry, blueberry, bokbunja, pizza bean, strawberry, aronia, and omija may be used.

The berries are red in color, and it is preferable to use raspberries that go well with the flavor of onions due to their sweet and sour flavor and flavor.

The raspberry has red, white, and black colors, and the fruit fruit is large, hard, and not soft.

If the selected raspberries are soaked in water for more than 30 seconds, vitamin C is dissolved in water and there is a problem, so it is prepared by quickly washing it under running water.

The raspberry is rich in water-soluble dietary fiber, which lowers cholesterol, prevents constipation, and is good for dieting because of its low calorie, and contains more seeds per unit area than other fruits, so it is also rich in omega 3 fatty acids, which are good for the heart. In addition, it contains niacin, vitamins, folic acid, calcium, and more.

Chop the prepared onion into 0.1 cm to 0.5 cm (S20).

When the prepared onion is cut to less than 0.1 cm, there is a problem in that the aryl oil component of the onion volatilizes at room temperature and spreads into the air, so the unique flavor of the aryl oil oil becomes stronger. There is a problem that syneresis may occur due to the moisture contained in the flesh of the onion in the later completed onion jam.

Accordingly, it is preferable to cut the prepared onion into 0.1 cm to 0.5 cm.

When the chopped onion is consumed raw, it is difficult to make into jam due to the onion's pungent taste and high water content. Accordingly, the spiciness and moisture content of the chopped onion should be reduced before use.

In the case of roasting the chopped onion in order to reduce the spiciness and moisture content of the chopped onion, the longer the roasting time, the less the pungent taste of the onion and the sweetness is improved, but there is a problem in that the characteristic flavor of the onion is thickened.

Accordingly, in order to reduce the moisture content of the minced onion while also reducing the flavor, the minced onion should be semi-dried using a dryer.

In other words, the minced onion is semi-dried at 60° C. to 80° C. for 50 to 70 minutes (S30). At this time, the moisture content of the semi-dried onion is preferably 50% or less.

When the minced onion is dried at less than 60° C. or less than 50 minutes, the moisture content of the minced onion is still high, so that syneresis may occur in the finished onion jam later, and the flavor of the minced onion remains as it is. There is, there is a problem in that when the minced onion is dried over 80° C. or over 70 minutes, the minced onion is completely dried and crumbled or hardened, making it unsuitable for manufacturing onion jam later.

By drying the onion as described above, the pungency and flavor of the onion can be removed, and the sweetness of the onion can be improved, thereby reducing the sugar content and providing a chewy texture. In particular, even if the semi-dried onion is cooked later, the shape of the onion can be maintained.

In addition, since the dried onion maintains 90% or more of quercetin, the main active ingredient of the onion, the general consumer can sufficiently consume the active ingredient of the onion.

The prepared berries, raspberries, are crushed (S40).

In order to crush the particles of the raspberry, it may be pulverized using a mixer or the like.

By pulverizing the raspberry, the color of the raspberry can be maintained as it is, and the flavor and taste of the raspberry can be maintained.

In this case, the raspberry may be boiled and used to crush the raspberry particles.

The pulverized raspberries are filtered to prepare berry puree (S50). That is, berry puree is prepared by filtering the raspberry seeds by filtering the pulverized raspberries with a filtering means such as a sieve.

At this time, the hole of the filtering means is preferably 1mm to filter the small seeds of raspberry.

When the hole of the filtering means is smaller than 1 mm, the small seeds of the raspberry are not filtered, and when the hole of the filtering means is larger than 1 mm, the pulp of the raspberry is also filtered together with the small seeds of the raspberry.

The small seeds of the raspberry are not pulverized even after the pulverization process, so there is a problem that can be caught in the raspberry or interfere with the texture when ingested, so it must be filtered through the filtering means.

After removing the small seeds of the raspberry by filtration, only the pulp is extracted to prepare berry puree.

By manufacturing raspberries with berry puree as described above, the hard texture of raspberries can be eliminated, and the taste and aroma of raspberries are maintained so that consumers can feel the taste and aroma of raspberries, thereby improving consumer satisfaction. .

After preparing a mixture by mixing the semi-dried onion and fructooligosaccharide, the mixture is first heated for 3 to 5 minutes to cook (S60).

The fructooligosaccharide is a natural substance contained in honey, burdock, onion, banana, sugar cane, and the like, and is a beneficial sugar component fermented by intestinal bacteria in the intestine.

The fructooligosaccharide is the closest sugar to the taste of sugar, and is mostly discharged without being absorbed into the body, and can help beneficial bacteria to multiply, inhibit harmful bacteria, facilitate bowel movements, and absorb calcium.

By using the fructooligosaccharide, it is possible to supplement the sweetness of the onion, thereby improving the consumer's palatability, helping the diet, and allowing diabetic patients to consume it. In particular, due to the fructooligosaccharide, it can help to improve the storage of onion jam later.

The first mixture is prepared by mixing 40 to 60 parts by weight of the fructooligosaccharide based on 100 parts by weight of the semi-dried onion.

When the amount of fructooligosaccharide is mixed in less than 40 parts by weight based on 100 parts by weight of the semi-dried onion, there is a problem that the taste preference of consumers may be reduced due to insufficient sweetness, and the fructooligosaccharide is added to 60 parts by weight When mixed in excess, the natural sweetness of onion and raspberry cannot be felt, and when a large amount of fructooligosaccharide is ingested, there is a problem that can feel bloated.

The mixed mixture as described above is first heated at 80° C. to 100° C. for 3 to 5 minutes and cooked.

When the mixture is heated to less than 80°C or less than 3 minutes, the remaining moisture in the semi-dried onion of the mixture does not evaporate, so it is difficult to become the consistency of the jam, and the mixture is heated to more than 100°C or more than 5 minutes. In this case, there is a problem in that the fructooligosaccharide is weak to heat and thus the sweetness is reduced.

The berry puree is added to the first heated mixture, and the mixture is heated secondarily (S70).

By adding and mixing the berry puree to the first heated mixture, the flavor of raspberry can be preserved, and the heating time to complete the onion jam can be prevented from being prolonged due to the moisture in the berry puree. do.

At this time, 10 to 20 parts by weight of the berry puree is mixed with respect to 100 parts by weight of the semi-dried onion. That is, when the berry puree is mixed in less than 10 parts by weight with respect to 100 parts by weight of the semi-dried onion, the taste and flavor of the berry puree raspberry become insignificant, and there is a problem that can reduce the color of the finished onion jam later, When mixed in excess of 20 parts by weight based on 100 parts by weight of the semi-dried onion, the flavor of the onion cannot be felt due to the flavor of raspberry, and there is a problem in that the active ingredient of the onion to be consumed decreases.

The berry puree mixture is cooked by heating the mixture at 80°C to 100°C for 6 minutes to 10 minutes.

When the mixture is heated to less than 80° C. or less than 6 minutes, the moisture in the berry puree does not evaporate, so it is difficult to achieve a jam concentration. When the mixture is heated to more than 100° C. or for more than 10 minutes, the fructooligosaccharide It is weak to this heat and the sweetness is reduced, and there is a problem that the taste and flavor of onions or raspberries may be deteriorated.

It is preferable that the moisture content of the mixture heated secondary as described above is less than 10%, and it is preferable that the concentration is sufficient to cause entanglement.

Cinnamon powder and maple syrup are added to the second heated mixture and stirred to complete onion jam (S80).

The cinnamon powder is a spice dried by peeling the bark of camphor and camphor, characterized by a unique refreshing feeling, sweet taste, and noble fragrance, helping to control moisture metabolism and relieve menstrual pain.

When stirring the cinnamon powder in the second heated mixture, 1 to 5 parts by weight of the cinnamon powder should be stirred based on 100 parts by weight of the semi-dried onion. When the cinnamon powder is less than 1 part by weight based on 100 parts by weight of the semi-dried onion, it cannot help to reduce the flavor of the onion because the amount of the cinnamon powder is insignificant, and 100 parts by weight of the semi-dried onion When it exceeds 5 parts by weight, the cinnamon powder may affect the liver function in the body, and there is a problem in that the flavor of onion or raspberry is rather reduced while the flavor of cinnamon is strengthened.

The maple syrup is a syrup made from the sap of a maple tree, and has a sweet taste. The maple syrup is effective in restoring taste due to its sweet taste.

1 to 5 parts by weight of the maple syrup based on 100 parts by weight of the semi-dried onion is added to the second heated mixture and stirred. At this time, the maple syrup is preferably 60 Brix.

When the amount of the maple syrup is less than 1 part by weight based on 100 parts by weight of the semi-dried onion, the taste of the maple syrup is not felt, and when it exceeds 5 parts by weight based on 100 parts by weight of the semi-dried onion, the maple syrup There is a problem that it is difficult to feel the original sweetness of onion and raspberry because the sweetness of raspberry is too strong.

By stirring the cinnamon powder, it is possible to help reduce the onion flavor, and by stirring the maple syrup, it is possible to improve the sweet taste of onion jam later, thereby improving consumer preference.

The finished onion jam is stored in a bottle before it cools and close the lid.

The onion jam prepared as described above can be consumed by spreading it on bread or crackers, etc., and can be mixed with yogurt or used in various ways, such as toasted rice cakes, tarts, pies, jellies, and yanggaeng.

The onion jam uses berries while maintaining the active ingredients and efficacy of onion such as quercetin, protein, carbohydrate, vitamin C, calcium, phosphorus, iron, etc. This will greatly improve the preferences of consumers, such as children who are sensitive to the smell and taste of onions, and help them to consume the active ingredients of onions simply and effectively.

In addition, the onion jam exhibits a red color due to berries such as raspberry, and thus has the effect of improving the visual satisfaction of the consumer, thereby increasing the appetite of the consumer.

In addition, the onion jam allows you to feel the chewy texture by semi-drying the onion, while lowering the sugar content so that you can feel the natural sweetness of onion and berries, so that you can help diet and eat it by diabetic patients has the effect of

Example 1

(1) Raw material preparation stage

After selecting the purple onion and raspberry, wash it and prepare it.

At this time, the purple onion is prepared by removing the skin and washing only the kernels.

(2) Onion chopping step

Chop the prepared onion into 0.3 cm.

(3) Onion drying step

After putting the chopped onion in a dryer, it is semi-dried at 70° C. for 60 minutes.

(4) berry crushing step

Put the prepared raspberries in a blender and grind.

(5) Berry puree manufacturing step

The pulverized raspberries are filtered through a filter screen to filter small seeds of raspberries, and then berry puree is prepared.

In this case, the filter network uses a hole having a size of 1 mm.

(6) 1st stage of stewing

A mixture is prepared by mixing the semi-dried onion and fructooligosaccharide.

The prepared mixture is cooked by heating at 90° C. for about 4 minutes.

Here, the mixture is prepared by mixing 50 parts by weight of the fructooligosaccharide to 100 parts by weight of the semi-dried onion.

(7) Second stage of stewing

After adding the berry puree to the first heated mixture, it is cooked by heating at 90° C. for about 8 minutes.

Here, 14 parts by weight of the berry puree is mixed with respect to 100 parts by weight of the semi-dried onion.

(8) stirring step

2 parts by weight of the cinnamon powder is added to the second heated mixture based on 100 parts by weight of the semi-dried onion, and 2 parts by weight of the maple syrup is added and stirred.

Experimental example 1 [sensory test]

In this Experimental Example 1, a sensory test was performed on the onion jam prepared in Example 1. The sensory test technique was carried out on 30 people, divided into 5 items such as color, aroma, taste, texture, and overall preference, and measured using a 10-point preference scale method, and the results are shown in Table 1 below.

As shown in Table 1 below, it can be seen that overall excellent evaluation was received in all items.

item Example 1 color 9.8 incense 9.4 taste 9.6 sense of organization 9.5 overall sign 9.575

The embodiments of the present invention described above and illustrated in the drawings should not be construed as limiting the technical spirit of the present invention. The protection scope of the present invention is limited only by the matters described in the claims, and those skilled in the art can improve and change the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the protection scope of the present invention if they are obvious to those of ordinary skill in the art.

Claims (4)

A raw material preparation step in which onions and berries are selected and then washed and prepared;
Onion chopping step of chopping the prepared onion into 0.1 cm to 0.5 cm;
Onion drying step of semi-drying the chopped onion at 60°C to 80°C for 50 minutes to 70 minutes;
A berry crushing step of crushing the prepared berries;
A berry puree manufacturing step of filtering the pulverized berries with a filtration means to produce berry puree;
The first boiling step of cooking the mixture of the semi-dried onion and fructooligosaccharide by heating the mixture for 3 to 5 minutes;
After adding the berry puree to the firstly heated mixture, the second cooking step is performed by second heating for 6 to 10 minutes;
Method for producing jam using onions, characterized in that it comprises a stirring step of stirring by adding cinnamon powder and maple syrup to the secondary heated mixture.
The method according to claim 1,
The berries are raspberry, blueberry, bokbunja, pizza bean, strawberry, aronia, a method of producing jam using onion, characterized in that using at least one of omija.
3. The method according to claim 2,
Based on 100 parts by weight of the semi-dried onion, 40 to 60 parts by weight of the fructooligosaccharide, 10 to 20 parts by weight of the berry puree, 1 to 5 parts by weight of the cinnamon powder, and 1 to 5 parts by weight of the maple syrup Method for producing jam using onions, characterized in that.
Onion jam, characterized in that produced by any one of the methods 1 to 3.

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