KR20220066519A - Onion Jelly Manufacturing Method Using Onions - Google Patents

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

Onion Jelly Manufacturing Method Using Onions

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.

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.

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.

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.

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.

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.

Korean Patent Registration No. 10-1453052 (Oct. 23, 2014) Korean Patent Publication No. 10-2009-010961 (2009.09.24.)

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.

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.

In the sterilization step, radiation is performed at 1 kGy to 10 kGy.

In the steaming step, the onion cut to a certain size is steamed for 13 to 17 minutes in a steamer.

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.

The gelling agent uses one selected from pectin jelly, agar jelly, gelatin jelly and starch jelly.

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.

As described above, the onion jelly manufacturing method using onions according to the present invention has the following effects.

(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) 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) The present invention can process onions when the onion production is high and overproduced, and the process process is made simple.

1 is a flowchart of a method for manufacturing onion jelly using onions according to a preferred embodiment of the present invention.

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.

In one aspect of the present invention,

1 is a flowchart of a method for manufacturing onion jelly using onion according to a preferred embodiment of the present invention.

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) 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; includes.

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.

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.

In the sterilization step, radiation is performed at 1 kGy to 10 kGy.

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.

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.

In the steaming step, the onion cut to a certain size is steamed for 13 to 17 minutes in a steamer.

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.

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.

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.

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.

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.

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.

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.

Example : Onion jelly production

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%.

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.

test example : Sensory evaluation of onion jelly

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: Very bad, 2: Moderately dislike, 3: Average, 4: Moderately good, 5: Very good

division incense sweetness spicy texture onion jelly 4.85±0.73 4.66±0.28 1.71±0.54 4.95±0.12 control 4.22±0.18 4.51±0.86 1.75±0.23 3.67±0.43

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.

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.

In a further aspect,

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.

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.

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.

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.

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.

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.

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) 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; 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. 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. 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. 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. 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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