KR20220066519A - Onion Jelly Manufacturing Method Using Onions - Google Patents

Onion Jelly Manufacturing Method Using Onions Download PDF

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KR20220066519A
KR20220066519A KR1020200152638A KR20200152638A KR20220066519A KR 20220066519 A KR20220066519 A KR 20220066519A KR 1020200152638 A KR1020200152638 A KR 1020200152638A KR 20200152638 A KR20200152638 A KR 20200152638A KR 20220066519 A KR20220066519 A KR 20220066519A
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onion
jelly
present
drying
onions
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KR102522936B1 (en
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김덕성
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초당대학교 산학협력단
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/263Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/10Drying, dehydrating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/31Mechanical treatment
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Optics & Photonics (AREA)
  • Plasma & Fusion (AREA)
  • Toxicology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The present invention relates to an onion jelly manufacturing method. According to the present invention, the smell and pungent taste of an onion are removed in turning the onion into a jelly, and thus the jelly can be conveniently consumed by anyone. In the onion jelly manufacturing method of the present invention, an onion is cut to a certain size, and then steaming and drying are performed. As a result, the smell and pungent taste are removed in making a jelly with the onion. As described above, in the method of the present invention for manufacturing an onion jelly with an onion, the onion is used as a main ingredient to provide healthful onion ingredients for the human body and the smell and pungent taste of the onion are removed for discomfort elimination. In addition, the onion is sterilized by being irradiated with radiation not to harm the human body, and the onion is turned into an easy-to-eat jelly with a nice and sweet mouthfeel. According to the present invention, onions can be consumed well in the event of overproduction attributable to a large onion production volume and the processes of the present invention are simple.

Description

양파를 이용한 양파젤리 제조방법{Onion Jelly Manufacturing Method Using Onions}Onion Jelly Manufacturing Method Using Onions

본 발명은 양파 특유의 냄새와 매운맛을 제거하고, 젤리화하여 남녀노소 누구나 간편하게 섭취하는 양파젤리의 제조방법에 관한 것으로 보다 상세하게는 양파를 일정크기로 절단하고, 증숙한 후 건조과정을 거쳐 냄새와 매운맛이 제거되며, 젤리화하는 양파를 이용한 양파젤리 제조방법에 관한 것이다.The present invention relates to a method for manufacturing onion jelly that is easily consumed by everyone, regardless of age or gender, by removing the characteristic odor and pungent taste of onion and making it into a jelly. It relates to a method for manufacturing onion jelly using onion that removes and spiciness.

양파(Allium cepa L.)는 수선화과의 부추아과 부추속에 식물로서 최외면을 이루는 인편엽은 건막질로 자주빛이 도는 갈색이지만 안쪽의 것은 층층이 겹쳐진 형상을 이루고, 크게 색깔에 따라 황색, 적색, 백색계로 구분되며, 매운맛이 약한 감미종과 매운맛이 강한 삼미종으로 나누어지고, 주로 식품의 조리 및 가공에서 조미소재로 사용되는 조미채소이다.Onion (Allium cepa L.) is a plant in the genus Allium in the family Allium in the family Narcissus, and the scale leaves that form the outermost surface are aponeurotic and purple-brown, but the inner ones form a layered shape. It is divided into sweet taste with weak spiciness and sammi with strong spiciness, and is a seasoned vegetable mainly used as a seasoning material in cooking and processing food.

양파는 각종 비타민(A, B1, B2, C)이 함유되어 있고, 마늘과 같이 비타민 B1과 결합하여 분해를 방지하고, 흡수를 도와주는 성분이 있으며, 혈액순환을 촉진하고, 위장기능을 강화시켜 체력 보강에 효과적이다. 또한, 최근에는 양파가 혈액 속의 콜레스테롤 농도를 저하시키며, 염증제거에 좋고, 심장혈관의 혈류량을 증가시켜 성인병 예방 식품으로 각광받고 있다.Onion contains various vitamins (A, B1, B2, C). Like garlic, it binds with vitamin B1 to prevent decomposition and helps absorption. It promotes blood circulation and strengthens gastrointestinal function. It is effective in strengthening stamina. In addition, in recent years, onions have been spotlighted as a preventive food for adult diseases because they lower the cholesterol concentration in the blood, are good for removing inflammation, and increase the blood flow of the cardiovascular system.

반면, 양파는 칼륨이 많이 함유되어 신장질환에 좋지 못하고, 다량 복용시 속이 쓰리는 현상이 발생되며, 양파 특유의 매운맛과 냄새 때문에 특히 어린이들이 기피하는 식품에 해당한다.On the other hand, onions contain a lot of potassium, which is not good for kidney disease, and when taken in large amounts, it causes stomach ache, and is a food that children especially avoid because of the unique pungent taste and smell of onions.

따라서, 양파 특유의 매운맛과 냄새를 제거시켜 바로 섭취하거나 요리의 원료로 사용되고 있으며, 그와 관련된 선행기술들로는 한국등록특허 제10-1453052호(2014.10.23.)는 양파껍질 열수추출물을 유효성분으로 함유하되, 상기 양파껍질 열수추출물은 정제수를 이용하여 양파껍질 분말을 10 ~ 20㎎/㎖의 농도를 만든 후 80 ~ 100℃, pH 6 ~ 7에서 30 ~ 60분간 열수추출되고, 상기 양파껍질 열수추출물은 총 프라보노이드 함량 11.6 ~ 20.3 ㎎/g. 총 폴리페놀화합물 31 ~ 55.1 ㎎/g 및 항산화력 61.6 ~ 76.9 ㎎/g를 함유하며, 상기 양파껍질 열수추출물은 체중 증가 억제, 혈당 감소 및 혈중 지질개선 효능이 있는 당뇨병 및 혈관질환 예방, 개선 또는 치료를 위한 조성물을 제공하고, 한국공개특허 제10-2009-0100961호(2009.09.24.)는 양파 또는 마늘을 분쇄하는 단계(a); 단계(a)의 분쇄한 양파 또는 마늘을 건조한 후 분쇄하는 단계(b); 단계(b)의 건조분말을 포도당과 혼합하는 단계(c); 단계(c)의 포도당과 혼합된 분말을 과립성형하는 단계(d); 단계(d)의 과립성형한 입자를 압착 및 건조한 후 냉각하는 단계(e);를 포함하는 양파 또는 마늘의 블록 제조방법을 제공하고 있다.Therefore, it is consumed directly or used as a raw material for cooking by removing the characteristic pungent taste and smell of onions. However, the onion peel hot water extract is hot water extracted at 80 ~ 100 ℃, pH 6 ~ 7 for 30 ~ 60 minutes after making a concentration of 10 ~ 20 mg / ㎖ of onion peel powder using purified water, the onion peel hot water The extract has a total flavonoid content of 11.6 to 20.3 mg/g. Contains 31 to 55.1 mg/g of total polyphenol compounds and 61.6 to 76.9 mg/g of antioxidant power, and the hot water extract of onion peel prevents, improves or improves diabetes and vascular disease, which has the effect of inhibiting weight gain, reducing blood sugar and improving blood lipids To provide a composition for treatment, Korean Patent Application Laid-Open No. 10-2009-010961 (2009.09.24.) discloses a step (a) of crushing an onion or garlic; Drying the pulverized onion or garlic of step (a) and then pulverizing (b); (c) mixing the dry powder of step (b) with glucose; Step (d) of granulating the powder mixed with the glucose of step (c); It provides a method for producing a block of onion or garlic comprising a; step (e) of cooling the granulated particles of step (d) after compression and drying.

위에 기재된 선행기술들을 살펴보면 양파 껍질에서 얻어지는 열수추출물만이 사용되거나 양파를 추가 첨가물로써 사용하여 양파가 가지고 있는 특징이 희석되는 문제점을 가지고 있으며, 선행기술들의 제조과정들이 복잡하여 음식 또는 기능성 식품의 제조에 드는 비용 및 시간이 많이 든다는 단점을 가지고 있다.Looking at the prior art described above, only the hot water extract obtained from the onion peel is used or the onion is used as an additional additive to dilute the characteristics of the onion, and the manufacturing processes of the prior art are complicated, so that food or functional food is manufactured. It has the disadvantage that it costs a lot of money and time.

한국등록특허 제10-1453052호(2014.10.23.)Korean Patent Registration No. 10-1453052 (Oct. 23, 2014) 한국공개특허 제10-2009-0100961호(2009.09.24.)Korean Patent Publication No. 10-2009-010961 (2009.09.24.)

본 발명이 이루고자 하는 기술적 과제는 양파의 냄새 및 매운맛을 제거되어 남녀노소 누구나 섭취시 이질감을 해소하고, 젤리화하여 간편한 섭취와 다른 식재료로 활용이 가능하며, 젤리화 과정이 간단하게 이루어져 제조에 드는 비용 및 시간이 적게 들고, 농업적으로 양파의 과잉 생산시 양파의 처리가 가능한 양파를 이용한 양파젤리 제조방법을 제공하는 것이다.The technical task to be achieved by the present invention is to eliminate the odor and pungent taste of onions, thereby resolving the sense of heterogeneity when consumed by anyone, regardless of age or gender, and by making it into a jelly, it can be easily consumed and used as other ingredients, and the process of jelliing is made simple so that it can be used in manufacturing An object of the present invention is to provide a method for manufacturing onion jelly using onion, which is inexpensive in cost and time, and can handle onion in case of overproduction of onion agriculturally.

상기와 같은 문제점을 해결하고, 목적을 달성하기 위하여 본 발명의 양파를 이용한 양파젤리 제조방법은 a) 양파를 선별하고, 세척하는 준비단계; b) 상기 준비단계에서 세척한 양파에 방사선을 조사하는 살균단계; c) 상기 살균단계를 마친 양파를 일정크기로 절단하고, 찜기를 이용하여 증숙하는 증숙단계; d) 상기 증숙단계를 마친 후 믹서기에서 분쇄하는 분쇄단계; e) 상기 분쇄된 양파를 교반기에 설탕 및 겔화제와 투입하고, 교반하는 교반단계; 및 f) 교반단계 후 열풍으로 건조하는 건조단계;를 포함한다.In order to solve the above problems and achieve the object, the onion jelly manufacturing method using the onion of the present invention includes a) a preparation step of selecting and washing the onion; b) a sterilization step of irradiating the onion washed in the preparation step with radiation; c) a steaming step of cutting the onion after the sterilization step into a predetermined size and steaming it using a steamer; d) a grinding step of pulverizing in a mixer after completing the steaming step; e) a stirring step of adding the crushed onion with sugar and a gelling agent to a stirrer and stirring; and f) a drying step of drying with hot air after the stirring step.

상기 살균단계는 방사선을 1kGy 내지 10kGy로 실시한다.In the sterilization step, radiation is performed at 1 kGy to 10 kGy.

상기 증숙단계는 일정크기로 절단된 양파를 찜기에서 13~17 분간 증숙을 실시한다.In the steaming step, the onion cut to a certain size is steamed for 13 to 17 minutes in a steamer.

상기 분쇄단계에서 믹서기로 10~15초간 분쇄하고, 교반단계에서 분쇄된 양파 100 중량부, 설탕 1~1.5 중량부 및 겔화제 2~5 중량부를 교반기에서 교반한다.In the crushing step, the mixture is pulverized with a mixer for 10 to 15 seconds, and 100 parts by weight of the onion pulverized in the stirring step, 1 to 1.5 parts by weight of sugar, and 2 to 5 parts by weight of the gelling agent are stirred with a stirrer.

상기 겔화제는 펙틴젤리, 한천젤리, 젤라틴젤리 및 전분젤리 중 선택된 하나를 사용한다.The gelling agent uses one selected from pectin jelly, agar jelly, gelatin jelly and starch jelly.

상기 건조단계는 열풍건조로 50~80도에서 30분 내지 5시간동안 건조하여 함수율이 5~20% 남는 양파를 이용한 양파젤리 제조방법을 제공한다.The drying step provides a method for producing onion jelly using onions with a moisture content of 5 to 20% by drying at 50 to 80 degrees for 30 minutes to 5 hours by hot air drying.

이상에서 설명한 바와 같이 본 발명에 의한 양파를 이용한 양파젤리 제조방법은 다음과 같은 효과가 있다.As described above, the onion jelly manufacturing method using onions according to the present invention has the following effects.

(1) 본 발명은 주 재료로 양파를 사용하여 제조되어 양파가 가지고 있는 인체에 유용한 성분을 인체에 제공하되 이질감을 가질 수 있는 양파의 냄새 및 매운맛을 제거한다.(1) The present invention is manufactured using onions as a main material to provide the human body with ingredients useful for the human body possessed by onions, but removes the odor and pungency of onions that may have a sense of heterogeneity.

(2) 본 발명은 양파에 방사선을 조사하여 살균이 실시되어 인체에 유해원인을 제거하고, 젤리화하여 섭취가 간편하고, 식감 및 단맛이 높은 양파젤리를 제조한다.(2) The present invention prepares onion jellies that are sterilized by irradiating onion with radiation to remove the cause of harm to the human body, and make it into a jelly, which is easy to consume and has a high texture and sweetness.

(3) 본 발명은 양파 생산이 높아 과잉 생산될 때 양파를 처리할 수 있고, 공정 과정이 간단하게 이루어져 있다.(3) The present invention can process onions when the onion production is high and overproduced, and the process process is made simple.

도 1은 본 발명의 바람직한 일 실시예에 따른 양파를 이용한 양파젤리 제조방법의 순서도이다.1 is a flowchart of a method for manufacturing onion jelly using onions according to a preferred embodiment of the present invention.

본 발명의 명칭은 "양파를 이용한 양파젤리 제조방법"으로 통상의 기술자가 쉽게 알 수 있도록 구체적인 내용을 기재하고, 충분히 유추 가능한 별도의 기재는 생략하며, 필요 경우 실시예 및 도면을 기재한다. 또한, 본 명세서 및 특허청구범위에서 정의된 용어들은 한정 해석하지 아니하며, 운요자의 의도 또는 관례 등에 따라 달라질 수 있고, 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야 한다.The title of the present invention is "Method for manufacturing onion jelly using onion", and detailed contents are described so that those skilled in the art can easily understand, and a separate description that can be sufficiently inferred is omitted, and, if necessary, examples and drawings are described. In addition, the terms defined in the present specification and claims are not construed as limiting, and may vary depending on the intention or custom of the operator, etc., and should be interpreted as meanings and concepts consistent with the technical spirit of the present invention.

본 발명의 일면에 있어서,In one aspect of the present invention,

도 1은 본 발명의 바람직한 일 실시예에 따른 양파를 이용한 양파젤리 제조방법의 순서도로 상기 도 1을 참고하여 본 발명의 양파젤리 제조방법을 하기에 상세하게 개진한다.1 is a flowchart of a method for manufacturing onion jelly using onion according to a preferred embodiment of the present invention.

a) 양파를 선별하고, 세척하는 준비단계;a) a preparatory step of sorting and washing the onion;

b) 상기 준비단계에서 세척한 양파에 방사선을 조사하는 살균단계;b) a sterilization step of irradiating the onion washed in the preparation step with radiation;

c) 상기 살균단계를 마친 양파를 일정크기로 절단하고, 찜기를 이용하여 증숙하는 증숙단계;c) a steaming step of cutting the onion after the sterilization step into a predetermined size and steaming it using a steamer;

d) 상기 증숙단계를 마친 후 믹서기에서 분쇄하는 분쇄단계;d) a grinding step of pulverizing in a mixer after completing the steaming step;

e) 상기 분쇄된 양파를 교반기에 설탕 및 겔화제와 투입하고, 교반하는 교반단계; 및e) a stirring step of adding the crushed onion with sugar and a gelling agent to a stirrer and stirring; and

f) 교반단계 후 열풍으로 건조하는 건조단계;를 포함한다.f) a drying step of drying with hot air after the stirring step; includes.

본 발명은 양파를 젤리화하여 바로 섭취하거나 다른 음식 재료로써 사용이 가능하게 하는 것으로 수확된 양파를 선별후 싹이 나거나 썩은 부위를 절단하여 제거하고, 껍질을 제거한 뒤 흐르는 물에 세척을 실시한다.The present invention is to make it possible to jelly onion to be consumed immediately or to be used as another food ingredient. After sorting the harvested onion, the sprouted or rotten part is cut and removed, and the skin is removed and then washed in running water.

상기 양파의 효능은 비타민 C가 풍부하고, 항산화 성분이 포함되어 면역체계에 도움을 주며, 식이섬유가 풍부하여 소화를 돕기 때문에 변비를 해소해주고, 단맛 뿐만아니라 매운맛을 가지는 알라신이 함유되어 다이어트에 효과가 있다. 또한, 콜레스테롤 감소 효과가 있으므로 성인병 예방에도 효과적이다.The effect of the onion is that it is rich in vitamin C, contains antioxidants, helps the immune system, and relieves constipation because it is rich in dietary fiber to aid digestion, and contains allacin, which has a sweet as well as spicy taste, so it is effective for diet there is In addition, since it has a cholesterol-reducing effect, it is also effective in preventing adult diseases.

상기 살균단계는 방사선을 1kGy 내지 10kGy로 실시한다.In the sterilization step, radiation is performed at 1 kGy to 10 kGy.

상기 살균단계는 양파에 전리방사선을 조사하는 것으로 전리방사선은 물질을 통과할때 이온을 만드는 방사선으로 가열을 하지 않고도 살균처리가 가능하고, 세균이나 양파속 또는 외면에 유해한 곤충을 제거하여 식중독을 예방할 수 있다. 한편, 흡수선량은 10kGy 이하로만 조사가 허용 가능하다.The sterilization step is to irradiate the onion with ionizing radiation, which can be sterilized without heating with radiation that creates ions when passing through the substance, and can prevent food poisoning by removing bacteria or insects harmful to the onion genus or the outside. can On the other hand, the absorbed dose is only allowed to be irradiated with less than 10 kGy.

전리방사선(lonizing Radiation)은 엑스선, 알파선, 감마 입자, 양성자 및 중성자 등의 방사선으로 생물체를 포함한 물질과 반응하여 물질을 구성하고 있는 분자 또는 원자를 전리시킬 수 있는 것이다. 이러한 전리방사선은 매질내로 진행하면서 매질 구성성 분자 및 원자와 직접 또는 간접적으로 바능하여 전자를 궤도로부터 이탈시켜 안정원자를 양전화(+)와 음전화(-)를 가진 이온으로 각각 분리시키는 이온화를 실시한다.Ionizing radiation is radiation such as X-rays, alpha rays, gamma particles, protons and neutrons that can react with substances including living things to ionize molecules or atoms constituting the substances. Such ionizing radiation acts directly or indirectly with the molecules and atoms constituting the medium as it progresses into the medium, thereby releasing electrons from the orbit and separating stable atoms into ions with positive (+) and negative (-) charges, respectively. Conduct.

상기 증숙단계는 일정크기로 절단된 양파를 찜기에서 13~17 분간 증숙을 실시한다.In the steaming step, the onion cut to a certain size is steamed for 13 to 17 minutes in a steamer.

상기 증숙단계에서 양파의 절단은 절단되는 길이의 폭을 0.5~2㎝으로하여 찜기에서 증숙하여 익힘과 동시에 수분함량을 높여 이후에 진행되는 겔화제와 혼합이 용이하게 하며, 쫀득한 식감을 가진다. 한편, 13분 미만으로 증숙하게 되면 양파가 덜 익을 수 있으며, 17분이 초과되면 식감이 좋지 않게 되므로 상기 범위 내로 증숙단계를 실시하는 것이 바람직하다.In the steaming step, the cutting of the onion is cut with a width of 0.5 to 2 cm, and is steamed in a steamer to increase the moisture content at the same time as it is cooked, so that it is easily mixed with the gelling agent and has a chewy texture. On the other hand, if the steaming time is less than 13 minutes, the onion may be unripe, and if it exceeds 17 minutes, the texture is not good, so it is preferable to perform the steaming step within the above range.

상기 분쇄단계에서 믹서기로 10~15초간 분쇄하고, 교반단계에서 분쇄된 양파 100 중량부, 설탕 1~1.5 중량부 및 겔화제 2~5 중량부를 교반기에서 교반한다.In the crushing step, the mixture is pulverized with a mixer for 10 to 15 seconds, and 100 parts by weight of the onion pulverized in the stirring step, 1 to 1.5 parts by weight of sugar, and 2 to 5 parts by weight of the gelling agent are stirred with a stirrer.

상기 겔화제는 펙틴젤리, 한천젤리, 젤라틴젤리 및 전분젤리 중 선택된 하나를 사용하되 상기 겔화제는 분말상태로 이루어진 것이다.The gelling agent uses one selected from pectin jelly, agar jelly, gelatin jelly and starch jelly, but the gelling agent is in a powder state.

상기 분쇄단계는 믹서기로 분쇄된 양파와 설탕과 겔화제를 교반기에 투입하여 젤리화 시키는 것으로 분쇄된 양파 외면을 겔화시켜 젤리화 시키는 것이다. 양파에 함유된 당 성분으로 겔화제와 혼합되어 분쇄된 양판 외면을 젤리화 시킬 수 있으나 겔화에 드는 시간을 절감하기 위해 설탕을 포함시키는 것이 바람직하며, 겔화제는 5중량부가 초과되면 양파외면이 겔화가 두껍게 형성되어 이후 단계인 건조단계에서 건조가 원활하게 이루어지지 않으므로 5 중량부 이하로 실시하는 것이 바람직하다.The pulverizing step is to gel the outer surface of the pulverized onion by putting the onion, sugar and gelling agent pulverized with a mixer into a stirrer to make it jelly. The sugar component contained in the onion can be mixed with a gelling agent to make the pulverized outer surface of the vegan jellied, but it is preferable to include sugar to reduce the time required for gelation. is formed thickly, so that drying is not performed smoothly in the subsequent drying step, it is preferable to carry out 5 parts by weight or less.

상기 건조단계는 열풍건조로 50~80도에서 30분 내지 5시간동안 건조하여 함수율이 5~20% 남긴다.The drying step is dried by hot air drying at 50 to 80 degrees for 30 minutes to 5 hours, leaving 5 to 20% moisture content.

상기 건조단계는 양파의 수분 함량을 5~20% 남게하여 쫀득한 식감을 가지는 것으로 20%가 초과되면 젤리 특유의 식감이 없으며, 5% 미만일 때에는 식감이 딱딱해져 섭취에 불편함을 느낄 수 있다.In the drying step, the moisture content of the onion is left by 5 to 20% to have a chewy texture. When it exceeds 20%, there is no unique texture of jelly, and when it is less than 5%, the texture becomes hard and ingestion can be uncomfortable.

한편, 열풍건조의 선택된 온도내에서 건조를 실시하되 제조를 실시하는 자가 건조과정 중에서 수분 함량을 주기적으로 측정하여 건조 시간을 조절할 수 있다.On the other hand, drying is carried out within the selected temperature of hot air drying, but the drying time can be adjusted by periodically measuring the moisture content during the drying process by the self-manufacturing process.

실시예Example : 양파젤리 제조 : Onion jelly production

선별된 양파 200g을 껍질을 제거한 후 세척하고, 10 kGy으로 살균을 실시한 후 일정크기로 0.5㎝ 폭으로 절단한 후 찜기에 넣어 15분간 증숙을 실시하고, 믹서기에 넣어 12초간 분쇄하였다. 분쇄된 양파와 설탕 2g 및 전분젤리 8g을 교반기에 투입하여 교반한 뒤 50도로 30분간 진행하여 수분함량이 10%인 양파젤리를 제조하였다.200 g of the selected onion was peeled, washed, sterilized at 10 kGy, cut to a predetermined size and 0.5 cm wide, put in a steamer, steamed for 15 minutes, put in a blender, and pulverized for 12 seconds. Crushed onion, 2 g of sugar, and 8 g of starch jelly were put into a stirrer and stirred, followed by stirring at 50 degrees for 30 minutes to prepare onion jelly having a moisture content of 10%.

한편, 대조군으로는 설탕 및 겔화제가 혼합이 없이 일반적으로 제조되는 것으로 설탕 및 겔화제를 제외한 제조과정이 동일하되 수분함량은 동일하게 실시한 양파젤리를 제조하였다.On the other hand, as a control group, sugar and gelling agent were generally prepared without mixing, and onion jelly was prepared in the same manufacturing process except for sugar and gelling agent, but with the same moisture content.

시험예test example : 양파젤리의 관능평가 : Sensory evaluation of onion jelly

상기 실시예에서 제조된 양파젤리와 대조군으로 겔화제가 미포함된 양파젤리로 관능성 평가를 실시하였다. 일반 소비자를 대상으로 향, 단맛, 매운맛 및 식감 등의 전체적인 기호도(overall)를 평가하였으며, 소비자의 다양성을 고려하여 10대부터 70대까지 일반인(100명)을 대상으로 하여 관능평가를 실시하였다. 또한, 관능평가 방법은 관능평가 실시 이전에 대상자들에게 관능평가를 하는 방법에 대해 충분히 교육시킨 후에 5점 기호적도법을 적용하여 실시하였고, 전반적인 품질(overall quality)을 평가하였으며, 그 결과를 하기 표 1에 나타내었다.The sensory evaluation was performed with the onion jelly prepared in the above example and the onion jelly without a gelling agent as a control. Overall, general consumers were evaluated for flavor, sweetness, spicy taste, and texture. In consideration of consumer diversity, a sensory evaluation was conducted on general public (100 people) from their teens to 70s. In addition, the sensory evaluation method was carried out by applying the 5-point semiotic projection method after sufficiently educating the subjects on how to perform the sensory evaluation before the sensory evaluation was carried out, and the overall quality was evaluated. Table 1 shows.

* 1:매우 좋지 않음, 2:보통으로 싫음, 3:보통, 4:약간좋음, 5:매우 좋음* 1: Very bad, 2: Moderately dislike, 3: Average, 4: Moderately good, 5: Very good

구 분division incense 단맛sweetness 매운맛spicy 식감texture 양파젤리onion jelly 4.85±0.734.85±0.73 4.66±0.284.66±0.28 1.71±0.541.71±0.54 4.95±0.124.95±0.12 대조군control 4.22±0.184.22±0.18 4.51±0.864.51±0.86 1.75±0.231.75±0.23 3.67±0.433.67±0.43

상기 표 1을 참고하여 보면 향과 단맛은 본 발명의 양파젤리가 대조군보다 소정폭 높았다. 이는 본 발명의 양파젤리가 설탕 및 겔화제가 첨가되어 양파 특유의 냄새가 저감되고, 설탕에 의해서 단맛이 미미하지만 조금 더 높은 것으로 파악된다.Referring to Table 1, the flavor and sweetness were slightly higher in the onion jelly of the present invention than in the control group. It is understood that the onion jelly of the present invention has a slightly higher sweetness, although sugar and a gelling agent are added to reduce the peculiar smell of onion, and the sweetness is insignificant due to the sugar.

상기 매운맛은 동일한 증숙과정을 통해 매운맛이 경감된 것으로 유사하게 측정되었으며, 식감은 겔화제에 의해서 쫀득한 식감이 본 발명의 양파젤리가 높은 것으로 파악된다.The spiciness was similarly measured as that the spiciness was reduced through the same steaming process, and the texture was found to be high in the onion jelly of the present invention with a chewy texture by the gelling agent.

추가의 일면에 있어서,In a further aspect,

상기 설탕은 꿀로 대체하여 혼합될 수 있으며, 꿀의 양파가 가지는 당 및 천연당인 꿀이 겔화제와 혼합되어 젤리화 된다. 양파는 인체에 당분이 흡수되는 시간을 단축해주며, 천연당이 꿀 역시 혈당을 천천히 올리고 피로해소에도 좋다.The sugar can be mixed by replacing it with honey, and honey, which is a natural sugar and sugar of onion of honey, is mixed with a gelling agent to make jelly. Onion shortens the time for sugar to be absorbed by the body, and honey, which is a natural sugar, also raises blood sugar slowly and is good for relieving fatigue.

상기 교반단계에서 식초를 분쇄된 양파의 100중량부를 기준으로 1~5 중량부 더 첨가할 수 있다. 양파속 유화아릴성분의 신경안정효과와 식초의 항스트레스 작용이 상승효과를 가져 인체에 좋은 효과를 가진다.In the stirring step, 1 to 5 parts by weight of vinegar may be further added based on 100 parts by weight of the crushed onion. The nervous stabilizing effect of the emulsified aryl component of onion and the anti-stress action of vinegar have a synergistic effect, which has a good effect on the human body.

상기 교반단계에서 콩 분말을 더 첨가하여 콩과 양파가 혈당 수치를 조절하는 인슐린 분비를 촉진시킬 수 있다. 이때 콩 분말은 분쇄된 양파의 100중량부를 기준으로 5~10 중량부 첨가되며, 5중량부 이하일 때에는 상기 인슐린 분비 효과가 미미하며, 10중량부를 초과하면 젤리화가 과정 및 건조가 원활하게 이루어지지 않으므로 상기 범위 내에서 실시되는 것이 바람직하다.By further adding soybean powder in the stirring step, soybeans and onions can promote insulin secretion that regulates blood sugar levels. At this time, 5 to 10 parts by weight of the soybean powder is added based on 100 parts by weight of the crushed onion, and when it is 5 parts by weight or less, the insulin secretion effect is insignificant, and when it exceeds 10 parts by weight, the jelly-forming process and drying are not performed smoothly. It is preferably carried out within the above range.

상기 교반단계에서 점증제를 더 첨가하여 젤리화되는 속도를 더 높일 수 있으며, 이때 점증제는 잔탐검을 사용하며, 첨가비율은 분쇄된 양파의 100중량부를 기준으로 1~2 중량부이다. 상기 잔탄검은 과체중 사람에게 체중 감소효과를 가져 다이어트에 도움이되고, 젤리화과정이 신속하게 이루어질 수 있다.In the stirring step, a thickener may be added to further increase the speed of jelly formation, and in this case, xantam gum is used as the thickener, and the addition ratio is 1-2 parts by weight based on 100 parts by weight of the crushed onion. The xanthan gum has a weight loss effect on overweight people, so it is helpful in dieting, and the jelly-making process can be made quickly.

이상에서 설명한 바와 같이 본 발명에 의한 양파를 이용한 양파젤리 제조방법은 주 재료로 양파를 사용하여 제조되어 양파가 가지고 있는 인체에 유용한 성분을 인체에 제공하되 이질감을 가질 수 있는 양파의 냄새 및 매운맛을 제거한다.As described above, the onion jelly manufacturing method using onion according to the present invention is prepared using onion as a main material to provide the human body with the ingredients useful for the human body possessed by the onion, but to reduce the onion odor and spicy taste that can have a sense of heterogeneity Remove.

또한, 양파에 방사선을 조사하여 살균이 실시되어 인체에 유해원인을 제거하고, 젤리화하여 섭취가 간편하고, 식감 및 단맛이 높은 양파젤리를 제조하며, 양파 생산이 높아 과잉 생산될 때 양파를 처리할 수 있고, 공정 과정이 간단하게 이루어져 있다.In addition, the onion is sterilized by irradiating radiation to remove harmful causes to the human body, and it is made into jelly to produce onion jelly that is easy to consume, has a high texture and sweetness, and treats onions when overproduction due to high onion production It can be done, and the process is made simple.

이상과 같이 본 발명은 비록 한정된 실시예와 도면에 의해 설명되었지만, 본 발명은 이것에 의해 한정되지 않으며, 본 발명이 속하는 기술은 발명의 기술 사상과 아래에 기재될 특허청구범위의 균등 범위 내에서 다양한 수정 및 변형이 가능함은 물론이다.As described above, although the present invention has been described with reference to limited embodiments and drawings, the present invention is not limited thereto, and the technology to which the present invention belongs is within the scope of equivalents of the technical spirit of the invention and the claims to be described below. Of course, various modifications and variations are possible.

Claims (6)

a) 양파를 선별하고, 세척하는 준비단계;
b) 상기 준비단계에서 세척한 양파에 방사선을 조사하는 살균단계;
c) 상기 살균단계를 마친 양파를 일정크기로 절단하고, 찜기를 이용하여 증숙하는 증숙단계;
d) 상기 증숙단계를 마친 후 믹서기에서 분쇄하는 분쇄단계;
e) 상기 분쇄된 양파를 교반기에 설탕 및 겔화제와 투입하고, 교반하는 교반단계; 및
f) 교반단계 후 열풍으로 건조하는 건조단계;를 포함하는 양파를 이용한 양파젤리 제조방법.
a) a preparatory step of sorting and washing the onion;
b) a sterilization step of irradiating the onion washed in the preparation step with radiation;
c) a steaming step of cutting the onion after the sterilization step into a predetermined size and steaming it using a steamer;
d) pulverizing step of pulverizing in a mixer after completing the steaming step;
e) a stirring step of adding the crushed onion with sugar and a gelling agent to a stirrer and stirring; and
f) a drying step of drying with hot air after the stirring step;
제1 항에 있어서,
상기 살균단계는 방사선을 1kGy 내지 10kGy로 실시하는 것을 특징으로 하는 양파를 이용한 양파젤리 제조방법.
According to claim 1,
The sterilization step is a method for producing onion jelly using onion, characterized in that the radiation is carried out at 1 kGy to 10 kGy.
제1 항에 있어서,
상기 증숙단계는 일정크기로 절단된 양파를 찜기에서 13~17 분간 증숙을 실시하는 것을 특징으로 하는 양파를 이용한 양파젤리 제조방법.
According to claim 1,
The steaming step is a method for producing onion jelly using onions, characterized in that the onion cut to a predetermined size is steamed for 13 to 17 minutes in a steamer.
제1 항에 있어서,
상기 분쇄단계에서 믹서기로 10~15초간 분쇄하고, 교반단계에서 분쇄된 양파 100 중량부, 설탕 1~1.5 중량부 및 겔화제 2~5 중량부를 교반기에서 교반하는 것을 특징으로 하는 양파를 이용한 양파젤리 제조방법.
According to claim 1,
Onion jelly using onion, characterized in that 100 parts by weight of the onion pulverized in the stirring step, 1 to 1.5 parts by weight of sugar, and 2 to 5 parts by weight of the gelling agent are stirred in a stirrer by grinding for 10 to 15 seconds with a mixer in the grinding step manufacturing method.
제4 항에 있어서,
상기 겔화제는 펙틴젤리, 한천젤리, 젤라틴젤리 및 전분젤리 중 선택된 하나를 사용하는 것을 특징으로 하는 양파를 이용한 양파젤리 제조방법.
5. The method of claim 4,
The gelling agent is a method for producing onion jelly using onion, characterized in that using one selected from pectin jelly, agar jelly, gelatin jelly and starch jelly.
제1 항에 있어서,
상기 건조단계는 열풍건조로 50~80도에서 30분 내지 5시간동안 건조하여 함수율이 5~20% 남는 것을 특징으로 하는 양파를 이용한 양파젤리 제조방법.
According to claim 1,
The drying step is a method of manufacturing onion jelly using onions, characterized in that the moisture content remains 5 to 20% by drying at 50 to 80 degrees for 30 minutes to 5 hours by hot air drying.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010025361A (en) * 2000-12-19 2001-04-06 김석하 Powder Gochujang and process for preparation thereof
JP2004166607A (en) * 2002-11-20 2004-06-17 Morinaga Milk Ind Co Ltd Method for producing vegetable pudding and vegetable pudding
KR20090100961A (en) 2008-03-21 2009-09-24 강원대학교산학협력단 Method for production of onion or garlic block
KR101453052B1 (en) 2013-03-15 2014-10-23 원광대학교산학협력단 A composition containing onion skin hot water extracts as a active ingredient for the treatment of diabetes mellitus and blood vessel disease
KR101838428B1 (en) * 2017-01-03 2018-03-13 주식회사 동진제약 Prcess for preparing red ginseng slice

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010025361A (en) * 2000-12-19 2001-04-06 김석하 Powder Gochujang and process for preparation thereof
JP2004166607A (en) * 2002-11-20 2004-06-17 Morinaga Milk Ind Co Ltd Method for producing vegetable pudding and vegetable pudding
KR20090100961A (en) 2008-03-21 2009-09-24 강원대학교산학협력단 Method for production of onion or garlic block
KR101453052B1 (en) 2013-03-15 2014-10-23 원광대학교산학협력단 A composition containing onion skin hot water extracts as a active ingredient for the treatment of diabetes mellitus and blood vessel disease
KR101838428B1 (en) * 2017-01-03 2018-03-13 주식회사 동진제약 Prcess for preparing red ginseng slice

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