KR100402418B1 - Manufacturing Method for Deodorized and Clarified Onion Beverage Using Organic Acids - Google Patents
Manufacturing Method for Deodorized and Clarified Onion Beverage Using Organic Acids Download PDFInfo
- Publication number
- KR100402418B1 KR100402418B1 KR10-2000-0015771A KR20000015771A KR100402418B1 KR 100402418 B1 KR100402418 B1 KR 100402418B1 KR 20000015771 A KR20000015771 A KR 20000015771A KR 100402418 B1 KR100402418 B1 KR 100402418B1
- Authority
- KR
- South Korea
- Prior art keywords
- onion
- acid
- organic acid
- drink
- onions
- Prior art date
Links
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 132
- 150000007524 organic acids Chemical class 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 241000234282 Allium Species 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims description 21
- 235000005985 organic acids Nutrition 0.000 title abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 81
- 235000015165 citric acid Nutrition 0.000 claims abstract description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 17
- 230000001877 deodorizing effect Effects 0.000 claims abstract description 17
- 229940072113 onion extract Drugs 0.000 claims abstract description 17
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 15
- 239000000467 phytic acid Substances 0.000 claims abstract description 15
- 229940068041 phytic acid Drugs 0.000 claims abstract description 15
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001630 malic acid Substances 0.000 claims abstract description 10
- 235000011090 malic acid Nutrition 0.000 claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 6
- 239000002244 precipitate Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 235000016709 nutrition Nutrition 0.000 claims abstract description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 4
- 239000011975 tartaric acid Substances 0.000 claims abstract description 4
- 239000003623 enhancer Substances 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract 6
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000003651 drinking water Substances 0.000 claims description 12
- 235000020188 drinking water Nutrition 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 5
- 230000009965 odorless effect Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 8
- 238000005352 clarification Methods 0.000 abstract description 5
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000006920 protein precipitation Effects 0.000 abstract description 2
- KLYCPFXDDDMZNQ-UHFFFAOYSA-N Benzyne Chemical compound C1=CC#CC=C1 KLYCPFXDDDMZNQ-UHFFFAOYSA-N 0.000 abstract 1
- 239000000576 food coloring agent Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 description 116
- 235000019645 odor Nutrition 0.000 description 30
- 239000000243 solution Substances 0.000 description 22
- 230000035943 smell Effects 0.000 description 11
- 239000000284 extract Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 238000003359 percent control normalization Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 239000002781 deodorant agent Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229940093915 gynecological organic acid Drugs 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- 238000009826 distribution Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003463 adsorbent Substances 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- 239000007800 oxidant agent Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000004252 protein component Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000019253 formic acid Nutrition 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 150000003464 sulfur compounds Chemical class 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 235000005255 Allium cepa Nutrition 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940088129 calcium pantothenate 10 mg Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- FDJOLVPMNUYSCM-UVKKECPRSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2,7, Chemical compound [Co+3].N#[C-].C1([C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)[N-]\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O FDJOLVPMNUYSCM-UVKKECPRSA-L 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 231100000676 disease causative agent Toxicity 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 229940102705 phenylalanine 500 mg Drugs 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 229960004172 pyridoxine hydrochloride Drugs 0.000 description 1
- 235000019171 pyridoxine hydrochloride Nutrition 0.000 description 1
- 239000011764 pyridoxine hydrochloride Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- UIERGBJEBXXIGO-UHFFFAOYSA-N thiamine mononitrate Chemical compound [O-][N+]([O-])=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N UIERGBJEBXXIGO-UHFFFAOYSA-N 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 유기산을 이용한 양파음료의 제조방법에 관한 것이다. 보다 상세하게는 양파 절단물에 구연산, 말산, 초산, 젖산, 타르타르산, 피틴산과 같은 유기산을 pH 2 - 4 범위로 첨가하여 12 - 36 시간 침지하여 양파의 맵고 아린 성분을 탈취하여 무취화시킨 후, 양파 추출물로부터 단백질의 침전을 유도하고 이들 침전물을 여과하여 청징한 양파추출액을 얻는다. 청징한 양파추출물에, 감미료, 산미료, 향미료, 보존료, 식용색소, 영양 강화제 또는 건강식품 소재 등을 첨가하여 양파음료의 기호성과 기능성을 부여한 후, 여과, 살균, 충진, 포장 및 후살균하여 양파음료를 제조한다.The present invention relates to a method for producing onion drink using the organic acid. More specifically, organic acids such as citric acid, malic acid, acetic acid, lactic acid, tartaric acid, and phytic acid are added to the onion cuttings in a pH 2-4 range, soaked for 12 to 36 hours, deodorized by deodorizing the hot and arine component of onions, Induce the precipitation of protein from the onion extract and obtain a clarified onion extract by filtering these precipitates. To sweetened onion extract, sweetener, acidulant, flavoring, preservative, food coloring, nutrition enhancer or health food material is added to give preference and functionality of onion drink, and then filtration, sterilization, filling, packing and post sterilization To prepare.
본 발명의 유기산을 이용한 양파음료는 무취화와 청징화를 함께 해결할 수 있으며 각종 영양성분과 첨가물을 혼합하여 기호성과 기능성이 우수한 양파음료를 제공한다.Onion drink using the organic acid of the present invention can solve the odor and clarification together and provides an onion drink excellent in taste and functionality by mixing various nutrients and additives.
Description
본 발명은 유기산을 이용한 양파음료의 제조방법에 관한 것이다. 보다 상세하게는 양파 절단물에 유기산을 첨가하여 침지한 후 양파의 맵고 아린 성분을 탈취하여 무취화시키고, 무취화된 양파에 유기산과 열수를 가하여 침전물을 제거하고 청징한 양파 추출물을 얻는다. 이 추출물에 음료조성물, 영양 강화제 또는 건강식품 소재 등을 첨가하여 양파음료의 기호성과 기능성이 우수한 양파음료를 제조하는 데 있다.The present invention relates to a method for producing onion drink using the organic acid. More specifically, the onion cut is immersed by adding an organic acid, and then deodorized by deodorizing the spicy and arin component of the onion, and the organic acid and hot water are added to the odorless onion to remove the precipitate to obtain a clarified onion extract. The extract is added to the beverage composition, nutrition enhancer or health food material to produce the onion beverage excellent in the palatability and functionality of the onion beverage.
백합과 파속인 양파 (Allium cepa L.)는 내한성 식물체로 다양한 기후조건에서 생육할 수 있어 거의 전세계에서 재배하며 식용하고 있다. 양파는 지방, 탄수화물, 단백질 같은 일반성분 이외에 양파의 독특하게 톡 쏘는 냄새를 함유하고 있는유황(硫黃)성분을 수십종 함유하고 있기 때문에 양파는 옛날부터 건강에 좋은 식품으로 널리 알려져 왔다. 최근 소비자의 식품 구매 성향 중 건강 지향성 식품에 대한 요구가 급속히 높아가고 있는데 양파는 몸에 좋다는 인식이 널리 퍼져 있어 소비자의 건강지향 욕구를 만족시킬 수 있는 품목이다. 그러나 양파는 특유의 냄새 때문에 양념류 이외의 가공식품으로 이용할 방안이 거의 없는 실정으로서 양파를 원료로 한 새로운 가공식품 개발을 위해서는 양파의 냄새를 제거하는 기술의 개발이 필수적이다.Lily and onion onion ( Allium cepa L. ) is a cold-tolerant plant and can be grown under various climatic conditions. Onions have been widely known for their health since ancient times because they contain dozens of sulfur compounds, which contain the unique tangy smell of onions in addition to common ingredients such as fats, carbohydrates, and proteins. Recently, the demand for health-oriented foods is rapidly increasing among consumers 'food purchasing tendencies. Onion is a product that can satisfy consumers' health-oriented needs because of the widespread recognition that it is good for the body. However, onions have a unique odor, so there is almost no plan to use them as processed foods other than spices. In order to develop new processed foods based on onions, it is essential to develop techniques to remove odors from onions.
종래에 농산물을 착즙 또는 추출하여 만든 주스 또는 음료들은 유통기간 중 침전물을 형성하여 혼탁하게 되거나 외관상 불쾌감을 주게 되어 음료로서의 상품적 가치를 저하시키는 경우가 많았다. 또한 양파 가공식품은 탈피.절단 양파, 간장절임 양파, 양파식초 등이 있으나 모두 양념류나 반찬류의 제품으로서 양파 고유의 향미가 함유된 것으로 냄새를 제거할 필요가 없으므로 종래의 식품가공 기술을 적용하여 제조한 양파를 이용한 식품들이다. 그러나 건강에 좋은 기능적 성분을 함유한 양파를 원료로 하여 가공제품을 제조하기 위해서는 양파 냄새의 발생을 방지하거나 냄새를 제거하는 기술의 개발이 필수적인 것으로 판단된다.In the past, juices or beverages made by extracting or extracting agricultural products often formed sediments during distribution, which resulted in cloudiness or appearance discomfort, which often lowered the commercial value of the beverage. Onion processed food is also peeled off . There are cut onions, soy sauce pickled onions, onion vinegar, etc., but all of them are seasoned or side dish products containing onion's inherent flavor and do not need to remove odors. These are foods using onions prepared by applying conventional food processing techniques. However, in order to manufacture processed products using onions containing healthy functional ingredients, it is considered necessary to develop technologies to prevent the occurrence of onion odors or to remove odors.
본 발명가들이 개발한 양파음료를 영농조합법인에서 생산하여 판매하고 있으나, 원료로서 양파 사용량이 6%를 초과하면 양파 냄새가 감지되는 제품으로서 마늘과 양파 소비량이 많은 사람들에게는 이들 냄새가 익숙하여 크게 거부감이 없으나 이러한 냄새를 거부하는 사람에게는 적합하지 못한 실정이었다. 또한 양파를 이용한 건강식품을 제조할 목적이라면 양파 첨가량을 보다 증가시킬 필요가 있으나 종래의 기술로는 양파 냄새가 나지 않게 하면서 양파 첨가량을 증가시킬 수 없는 한계가 있어 신제품을 개발하려면 양파의 탈취 기술의 개발이 필수적이다.The onion drinks developed by the inventors are produced and sold by a farming corporation, but when the amount of onion used exceeds 6%, the smell of the onion is detected. This is not suitable for those who reject this smell. In addition, if the purpose of manufacturing health foods using onions need to increase the amount of onion addition, but there is a limit that can not increase the amount of onions while not smelling onions by the conventional technology. Development is essential.
종래에 식품의 악취를 제거하기 위하여 방취제, 흡착제 또는 산화제 등을 사용하였는데, 방취제(防臭劑)에는 향료 등을 의화제(擬和劑)로 사용하여 악취를 감각적으로 없애는 의화탈취제가 있고, 악취의 원인물질을 흡착제를 사용하여 물리적으로 제거하거나, 산화제를 이용하여 화학적으로 분해하거나, 살균제 등으로 악취 발생의 근원을 단절하는 탈취제 등이 있다.In the past, deodorants, adsorbents, or oxidizing agents were used to remove odors of foods. Deodorants include a odor deodorant which uses scents as a chemical agent to sensitize odors. The causative agent may be physically removed using an adsorbent, chemically decomposed using an oxidizing agent, or a deodorant which cuts off a source of odor generation using a fungicide or the like.
그러나 종래에 사용하고 있는 흡착제는 고체 상태인 양파에 적용할 수가 없고, 산화제를 사용하면 염소나 표백분을 양파에서 완전히 제거하기가 곤란할 뿐만 아니라, 소득수준이 높아진 오늘날의 소비자는 이와 같은 화학제로 처리한 식품의 섭취를 기피하고 있으므로 이 방법 역시 양파의 탈취에 실제로 적용하기란 곤란한 실정이다. 따라서 양파를 양념류 이외의 가공식품으로 냄새가 나지 않으면서 섭취할 수 있는 식품으로 제조하기 위해서는 종래의 기술과는 다른 즉, 식품에 적용하기 용이하면서도 소비자에게 나쁜 인식을 주지 않는 새로운 기술의 개발이 요구되고 있다.However, conventionally used adsorbents cannot be applied to solid onions, and oxidizing agents make it difficult to remove chlorine and bleach from onions completely. Since this avoids the consumption of food, this method is also difficult to actually apply to the deodorization of onions. Therefore, in order to manufacture onions into foods that can be consumed without smelling as processed foods other than spices, it is necessary to develop a new technology that is easy to apply to foods and does not give consumers a bad perception, unlike conventional technologies. It is becoming.
본 발명은 농산물 중의 하나인 양파에 유기산을 이용하여 양파의 불쾌취를 제거함과 동시에 음료제조시 유통기간 중에 발생할 수 있는 침전물을 미리 제거함으로써 청징한 양파음료 제조기술을 개발하여 본 발명을 완성하게 되었다.The present invention has completed the present invention by developing a clarified onion beverage manufacturing technology by removing the unpleasant odor of onions using organic acids in onions, one of the agricultural products, and at the same time to remove the precipitates that may occur during the distribution period during beverage production. .
본 발명은 양파에 함유된 유황 화합물로부터 유래하는 불쾌한 냄새 즉, 양파의 조직이 붕괴될 때 양파성분의 여러 가지 휘발성 물질과 알리나제 효소가 작용하여 발생하는 양파의 냄새를 차단하도록 하기 위하여 유기산을 첨가하여 효소의 불활성화를 유도하여 양파의 냄새 발생을 근본적으로 차단하는 데 있다.The present invention adds an organic acid to block an unpleasant odor derived from sulfur compounds contained in onions, that is, onions caused by the action of various volatile substances and allinase enzymes of the onion component when the tissues of the onion collapse. By inactivation of enzymes to fundamentally block the generation of odor of onions.
또한 양파에 함유된 단백질 성분이 양파음료의 유통과정에서 침전물이 생성되는 것을 방지하기 위하여 유기산으로 단백질 성분의 등전점이 분포하는 pH 2 - 4 범위로 조절하여 단백질을 침전시켜 양파추출액을 여과하면서 이들을 제거함으로써 외관이 청징한 양파추출액을 얻는 데 있다.In addition, in order to prevent the protein component contained in onion from forming precipitate during the distribution of onion beverage, the protein is precipitated by adjusting the pH 2-4 range in which isoelectric points of the protein component are distributed with organic acids to filter the onion extract while removing them. In this way, the onion extract is clarified in appearance.
본 발명은 양파 추출액에 감미료, 산미료, 향미료 등 식품첨가물 및 필요에 따라 영양 강화성분을 배합하여 중화공정없이도 청징화된 양파음료를 제조할 수 있도록 하는 데 있다.The present invention is to mix the food additives such as sweeteners, acidulants, flavors and other nutritional enhancement ingredients as needed in the onion extract to be able to produce a clarified onion drink without a neutralization process.
도 1은 본 발명의 제조공정을 나타낸 것이다.1 shows a manufacturing process of the present invention.
본 발명은 유기산을 첨가하여 양파의 불쾌한 냄새를 탈취시킨 후, 단백질 성분을 제거하여 양파추출액을 청징화시키는 공정과, 양파추출액에 기호도를 증진시킬 수 있는 감미료, 산미료, 향미료 등 식품첨가물 및 필요에 따라 영양 강화성분을 배합하는 공정으로 구성되어 있다.The present invention deodorizes the unpleasant odor of onions by adding organic acids, clarifying onion extracts by removing protein components, and sweeteners, acidulants, flavorings and the like, which can enhance the preference of onion extracts, and food additives as necessary. Consists of the process of blending nutrition enhancing ingredients.
본 발명의 양파와 같은 알리움 속의 식물체는 자체로 매운맛을 함유하기보다는 탈피나 절단 과정 중에서 세포가 파괴되면 양파에 함유된 화합물에 효소가 작용하여 매운 향미 성분이 생성된다고 알려져 있다. 이에 반하여 유기산은 이러한 효소의 작용을 방해하는 작용을 하는데 산도가 높으면 효소의 반응성이 낮아지고, 특히 극한 pH에서는 효소의 불활성화가 일어나게 되므로 본 발명에서는 양파를 유기산 용액에 침지한 후 냄새를 분석하여 양파의 탈취작용 효과를 확인하였다. 본 발명에서 유기산 첨가량이 많을수록 탈취 작용이 강하여 탈취효과가 높아지지만 개량 양파음료의 탈취효과와 경제성을 함께 고려할 때 첨가량은 양파 무게 대비 0.2중량% - 4.0중량% 범위가 적절한 것으로 판단되었다.Plants in the allium, such as onions of the present invention, are known to produce spicy flavor components by acting on enzymes contained in onion compounds when cells are destroyed during peeling or cutting, rather than containing spicy tastes per se. On the contrary, the organic acid interferes with the action of such enzymes. If the acidity is high, the reactivity of the enzyme is lowered. In particular, the enzyme is inactivated at an extreme pH, so in the present invention, the onion is immersed in the organic acid solution and analyzed for odor. The deodorizing effect of onion was confirmed. In the present invention, the more the amount of the organic acid added, the stronger the deodorizing effect, the higher the deodorizing effect, but considering the deodorizing effect and economical efficiency of the improved onion beverage, the amount of the additive was determined to be in the range of 0.2% by weight to 4.0% by weight.
양파 절단물을 유기산 용액에 침지하여 탈취효과가 발휘되는 시간과 장시간 침지시 이취가 발생하는 양자를 고려할 때 12 - 36 시간이 적절하였다. 또한 양파추출액에 유기산 농도는 양파 무게 대비 0.1중량% - 2.0중량%의 범위에서 pH 2 - 4로 하여 단백질의 침전을 유도하고 양파음료 제조 전에 이를 완전히 제거함으로써 청징화 된 양파음료를 제조한다.12-36 hours were appropriate considering both the time when the onion cut was immersed in the organic acid solution and the deodorizing effect was exerted, and the off-flavor occurred during the long immersion. In addition, the concentration of organic acid in the onion extract is 0.1 to 2.0% by weight of the weight of the onion in the range of pH 2-4 to induce the precipitation of protein and to prepare a clarified onion drink by completely removing it before the production of onion drinks.
이하, 실험예, 제조예, 실시예에 의하여 본 발명을 보다 구체적으로 설명하고자 한다.Hereinafter, the present invention will be described in more detail with reference to experimental examples, preparation examples, and examples.
＜실험예 1＞: 관능검사에 의한 유기산의 양파 탈취효과 분석Experimental Example 1 Analysis of Onion Deodorizing Effect of Organic Acid by Sensory Test
음용수 400ℓ에 아래 예시한 유기산 4종을 각각 400g씩 첨가하여 용해시킨 유기산 용액을 준비한다. 양파를 탈피하고 수세하여 6 - 8 절하여 절단한 200 Kg을 유기산 용액 400리터에 침지시킨다. 양파가 용액에 모두 잠기게 하여 방치한다. 처리 일자에 따라 양파를 용액으로부터 분리하여 양파의 향을 비교하여 서술한 결과를 표 1에 요약하였다.400 g of each of the four organic acids exemplified below was added to 400 L of drinking water to prepare a dissolved organic acid solution. The onion is peeled, washed with water, cut into pieces 6-8, and 200 Kg are immersed in 400 l of an organic acid solution. Leave onions soaked in solution. Table 1 summarizes the results of comparing onion aromas by separating onion from solution according to the treatment date.
표 1. 산미료가 양파냄새의 탈취에 미치는 영향Table 1. Effect of Acidulants on Deodorization of Onion Smell
유기산별로는 초산, 유산과 구연산이 이취를 발생하지 않으면서 탈취효과를 나타냈으며, 처리시간은 36 시간 이내가 적절하다고 판단되었다. 그러나 사람의 코는 한번 강한 향을 맡으면 단시간 내에 마비되어 다음 시료의 향을 파악하는데 문제가 있는 것으로 나타나 이후의 냄새 분석실험은 소위 전자코가 장착된 아로마스캔(Aroma Scan)을 사용하였다.By organic acid, acetic acid, lactic acid and citric acid showed deodorizing effect without causing off-flavor, and it was judged that treatment time was appropriate within 36 hours. However, the nose of a person is paralyzed within a short time if a strong scent smells, and there is a problem in grasping the scent of the next sample. Subsequent odor assays used the so-called Aroma Scan equipped with an electronic nose.
＜실험예 2＞: 냄새분석기를 이용한 유기산의 양파 탈취효과 분석<Experiment 2>: Analysis of onion deodorizing effect of organic acid using an odor analyzer
음용수 400ℓ에 아래 예시한 유기산 4종을 각각 400g씩 첨가하여 용해시킨 유기산 용액을 준비한다. 양파를 탈피하고 수세하여 6 - 8 절하여 절단한 200Kg을 유기산 용액 400리터에 침지시킨다. 양파가 용액에 모두 잠기게 하여 방치한다. 처리 16 시간 후 양파를 용액으로부터 분리하여 양파의 향을 아로마스캔으로 측정한 결과를 표 2에 요약하였다. 아로마스캔에 양파냄새의 기본 자료를 저장하기 위하여 양파를 절단하여 0 - 24 시간 방치한 후, 냄새 발생을 유도하고 시간별로 향기 자료를 입력하여 양파 냄새의 기준 시료로 사용하였다. 여기서 품질지표(qualityfactor) 수치가 3 이상의 차이가 나면 두 냄새는 서로 유의성 있게 다른 냄새라는 의미이며 유기산 처리구와 비교한 대조구는 생양파이다.400 g of each of the four organic acids exemplified below was added to 400 L of drinking water to prepare a dissolved organic acid solution. The onion is peeled, washed with water, cut into pieces of 6-8, and 200 Kg are immersed in 400 l of an organic acid solution. Leave onions soaked in solution. After 16 hours of treatment, the onion was separated from the solution, and the aroma of the onion was measured by aroma scan, and the results are summarized in Table 2. In order to store the basic data of onion odor in the aroma scan, onions were cut and left for 0 to 24 hours, and then odor was induced. Here, if the quality factor value is more than 3, it means that the two odors are significantly different from each other, and the control compared with the organic acid treatment is fresh onion.
표 2. 무처리 양파와 각종 산으로 탈취한 양파의 냄새 비교Table 2. Comparison of the smell of untreated onions and onions deodorized with various acids
상기의 표 2에서 알 수 있듯이 여러 종류의 산이 양파의 탈취효과를 나타냈으며 그 중에서도 초산, 인산, 개미산의 효과는 낮은 편이었으나 피틴산, 말산, 구연산의 효과는 높은 편이었다.As can be seen from Table 2, various types of acid showed the deodorizing effect of onion, and among them, acetic acid, phosphoric acid, and formic acid were low, but phytic acid, malic acid, and citric acid were high.
＜ 제조예 1＞: 구연산을 이용한 탈취 양파 제조<Manufacture example 1>: Deodorized onion manufacture using citric acid
음용수 400ℓ에 구연산을 각각 384g, 1537g, 2690g 및 3842g을 첨가하여 용해시킨 유기산 용액을 준비한다. 양파를 탈피하고 수세하여 6 - 8 절하여 절단한 200Kg을 각각의 구연산 용액 400리터에 침지시킨다. 양파가 용액에 모두 잠기게 하여 하룻밤 방치한 후 양파로부터 용액을 분리하여 양파의 향을 실시예 2와 같이 비교하였다. 구연산 농도별(0.11%, 0.42%, 0.74%, 1.05%)로 탈취 효과를 분석한 결과 실제로 냄새의 차이를 나타내는 품질지표를 표 3에 나타냈다. 이 표에서 대조구는 생양파이며 나머지 자료는 구연산 한 농도 처리구와 다른 농도의 처리구를 비교한 결과이다.An organic acid solution prepared by dissolving 384 g, 1537 g, 2690 g, and 3842 g of citric acid was added to 400 L of drinking water, respectively. Peel the onion, wash, cut into pieces 6-8, 200Kg immersed in 400 liters of each citric acid solution. After the onions were all submerged in the solution and left overnight, the solution was separated from the onions and the aromas of the onions were compared as in Example 2. As a result of analyzing the deodorizing effect by the citric acid concentration (0.11%, 0.42%, 0.74%, 1.05%), the quality index showing the difference in odor is shown in Table 3. In this table, the control is raw onion, and the rest of the data is the result of comparing citric acid concentration treatment with other concentration treatment.
표 3. 구연산 농도에 따른 양파의 탈취 효과Table 3. Onion deodorant effect according to citric acid concentration
상기의 결과로부터 구연산을 처리했을 때 생양파와 완전히 다른 냄새로 판명된 농도는 실험한 조건하에서는 없었으나 농도가 0.42% 이상이면 냄새의 차이가 많이 나므로 탈취효과가 뚜렷하였으며, 첨가량을 더 증가시켜도 탈취 효과는 별로 높아지지는 않는 것으로 나타났다.From the above results, the concentration of citric acid, which was found to be completely different from that of fresh onion, was not found under the experimental conditions, but when the concentration was more than 0.42%, the odor difference was apparent, and the deodorizing effect was obvious. The effect did not appear to be very high.
＜제조예 2＞: 피틴산을 이용한 탈취 양파 제조<Manufacture example 2>: Deodorized onion manufacture using phytic acid
음용수 400ℓ에 피틴산을 각각 1,320g, 2,640g, 5,281g 및 7,921g을 첨가하여 용해시킨 유기산 용액을 준비한다. 양파를 탈피하고 수세하여 6 - 8 절하여 절단한 200Kg을 각각의 피틴산 용액 400리터에 침지시킨다. 양파가 용액에 모두 잠기게 하여 하룻밤 방치한 후, 양파로부터 용액을 분리하여 양파의 향을 실시예 2의 방법에 따라 비교하였다. 피틴산 농도별(0.00%, 0.65%, 1.30%, 1.95%)로 탈취 효과를 분석한 결과 실제로 냄새의 차이를 나타내는 수치를 품질지표로 표시하여 표 4에 나타냈다. 여기서 수치가 3 이상의 차이가 나면 두 냄새는 서로 유의성 있게 다른 냄새라는 것을 나타낸다. 이 표에서 대조구는 생양파이며 나머지 자료는 피틴산 한 농도 처리구와 다른 농도의 처리구를 비교한 결과이다.To 400 liters of drinking water, 1,320 g, 2,640 g, 5,281 g and 7,921 g of phytic acid were added and dissolved to prepare an organic acid solution. Peel the onion, wash with water, cut into pieces 6-8, and immerse 200Kg in 400 liters of each phytic acid solution. After leaving the onions submerged in the solution overnight, the solution was separated from the onions and the aroma of the onion was compared according to the method of Example 2. As a result of analyzing the deodorizing effect by phytic acid concentration (0.00%, 0.65%, 1.30%, 1.95%), the numerical value representing the difference in odor is indicated in Table 4 as a quality index. A difference of more than 3 here indicates that the two odors are significantly different from each other. The control in this table is raw onions and the rest of the data are from the treatment of one concentration of phytic acid with that of another concentration.
표 4. 피틴산 농도에 따른 양파의 탈취 효과Table 4. Deodorization Effect of Onion According to Phytinic Acid Concentration
상기의 결과로부터 피틴산은 구연산보다 탈취 효과가 높았으며, 이미 또는 이취를 발생시키지 않아 개량 양파음료의 제조에 매우 적합한 첨가물로 판단된다.From the above results, phytic acid has a higher deodorizing effect than citric acid, and it is judged to be a very suitable additive for producing an improved onion beverage since it does not generate odor or smell.
＜제조예 3＞: 청징화된 추출액 제조<Production Example 3> Preparation of Clarified Extract
음용수 400ℓ에 피틴산을 2,640g을 첨가하여 용해시킨 유기산 용액을 준비한다. 양파를 탈피하고 수세하여 6 - 8 절하여 절단한 200Kg을 각각의 피틴산 용액 400리터에 침지시킨다. 양파가 용액에 모두 잠기게 하여 18 시간 방치한 후, 양파로부터 용액을 분리하여 탈취 양파를 준비한다. 음용수 800리터를 추출탱크로 이송하고 구연산 3Kg과 사과산 0.75Kg을 첨가하여 용해시키고 가열한다. 물이 끓으면 탈취 양파를 추출포대에 담아 양파가 물에 완전히 잠기도록 넣고 2 시간 동안 추출한다. 추출하는 동안 수증기는 탱크 밖으로 배출시킨다. 끓이는 동안 음용수를 가하여 물의 양이 약 800리터가 유지되도록 한다. 스텐레스 스틸(SS) 통을 들어 올려 물기가 거의 다 빠지면 양파 추출액을 스크리너(screener)를 통과시켜 거르고, 여과기를 이용해 여과한다(여과 cartridge의 pore size는 18 ㎛). 한편 비교구로 탈취처리 하지 않은 생양파를 추출포대에 담고 구연산을 첨가하지 않은 끓는물로 추출한 후, 상기의 방법에 따라 여과한 추출액을 제조하여 두가지 추출액의 청징도를 비교하였다. 청징의 척도로 침전물 발생정도와 분광분석기로 혼탁도를 분석한 결과는 표 5와 같았다.An organic acid solution prepared by dissolving 2,640 g of phytic acid in 400 L of drinking water was prepared. Peel the onion, wash with water, cut into pieces 6-8, and immerse 200Kg in 400 liters of each phytic acid solution. Allow the onions to submerge in the solution and leave for 18 hours, then remove the solution from the onions to prepare deodorized onions. Transfer 800 liters of drinking water to the extraction tank, dissolve and heat by adding 3 kg of citric acid and 0.75 kg of malic acid. When the water boils, put the deodorized onions in the extraction bag so that the onions are completely submerged in water and extract for 2 hours. During extraction, water vapor is discharged out of the tank. Drinking water is added to the boil to keep the water at around 800 liters. When the stainless steel (SS) can be lifted and almost drained, the onion extract is filtered through a screener and filtered using a filter (pore size of the filtration cartridge is 18 μm). On the other hand, the raw onion was not deodorized in the comparison bag in the extraction bag and extracted with boiling water without citric acid, and the filtered extract was prepared according to the above method to compare the clarity of the two extracts. The sediment incidence and turbidity were analyzed by the spectrophotometer as a measure of clarification.
표 5. 양파의 추출시 구연산 사용유무에 따른 양파추출의 청징도 비교Table 5. Comparison of Clarification of Onion Extract with and without Citric Acid
1)기호의 개수는 침전물의 생성량을 의미 1) Number of symbols means amount of sediment produced
상기의 분석 결과에서 알 수 있듯이 양파를 추출할 때 유기산을 첨가하면 추출액의 청징도가 높아지고 저장 기간 동안에 침전물이 잘 생성되지 않아 청징한 상태를 잘 유지하는데 이는 유기산이 추출 시간 동안 단백질 등의 침전물 형성 요인을 미리 유도하여 제거할 수 있었기 때문이라고 판단된다.As can be seen from the above analysis result, the addition of organic acid when extracting onion increases the clarity of the extract and keeps the clarification state because the precipitate is not produced well during the storage period. This is because the factors were able to be induced and removed in advance.
＜실시예 1＞: 아미노산 강화 양파음료 제조<Example 1>: Amino acid fortified onion drink preparation
무취화된 양파음료를 제조하기 위해 다음과 같은 공정(기준: 음료 완제품 1 ton)을 확립하였다.The following process (standard: 1 ton of finished beverage) was established to produce odorless onion beverages.
(1) 음용수 400 ℓ에 피틴산 농도가 1.3%가 되도록 첨가하여 용해시킨 용액을 준비한다.(1) A solution was prepared by dissolving 400 liters of drinking water so that the concentration of phytic acid was 1.3%.
(2) 양파를 탈피하고 수세한 다음 8절한 200 Kg을 준비하고 절단한 조각을낱낱이 분리하여 유기산이 용해된 용액에 첨가한다. 상온에서 18 시간 동안 방치한다.(2) Peel and wash the onions, prepare 200 Kg of 8 cuts, separate the cut pieces and add them to the solution in which the organic acid is dissolved. Leave at room temperature for 18 hours.
(3) 양파를 건져내어 추출 포대에 담고 이를 스테인레스 스틸 통에 담는다.(3) Take out the onion and put it in the extraction bag and put it in the stainless steel container.
(4) 음용수 800 ℓ를 추출탱크로 이송하고 구연산 3 Kg과 사과산 0.75 Kg을 첨가하여 용해시키고 가열한다. 물이 끓으면 가열탱크로 이송하여 물에 양파가 완전히 잠기도록 넣고 2 시간 동안 추출한다. 추출하는 동안 수증기는 탱크 밖으로 배출시킨다. 끓이는 동안 음용수를 가하여 물의 양이 약 800ℓ가 유지되도록 한다.(4) Transfer 800 liters of drinking water to the extraction tank, add 3 Kg of citric acid and 0.75 Kg of malic acid to dissolve and heat. When the water boils, it is transferred to a heating tank so that the onions are completely submerged in water and extracted for 2 hours. During extraction, water vapor is discharged out of the tank. Drinking water is added to the boil to keep the water at around 800 liters.
(5) 스텐레스 스틸 통을 들어 올려 물기가 거의 다 빠지면 양파 추출액을 스크리너를 통과시켜 거르고, 여과기 2대를 거쳐 여과한다(1차여과기의 여과 카트리지의 pore size는 18 ㎛, 2차여과기의 여과 카트리지의 pore size는 3 ㎛).(5) Lift the stainless steel canister and almost drain the water, filter the onion extract through the screener and filter through two filters. (The pore size of the filter cartridge of the primary filter is 18 µm and the filter cartridge of the secondary filter) Pore size is 3 μm).
(6) 이 청징액 800ℓ에 아래의 첨가물을 아래 표 6의 배합비와 같이 배합한다.(6) The following additives are mix | blended with 800 liters of this clarification liquid like the compounding ratio of Table 6 below.
(7) 조미, 배합이 끝난 액에 음용수를 가하여 부피를 1,000ℓ로 조절한다.(7) Add drinking water to seasoned and mixed solution and adjust volume to 1,000ℓ.
(8) 96oC에서 25 초간 유지시켜 살균한다 (연속식, HTST).(8) Sterilize by holding at 96 ° C for 25 seconds (continuous, HTST).
(9) 파이프에 장착하는 on-line 여과기(pore size = 0.5 ㎛)를 통과시켜 여과하고(3차 여과) 충진기로 이송.(9) Filter through a on-line filter (pore size = 0.5 μm) mounted on a pipe (third filtration) and transfer to a filler.
(10) 이후 제품을 용기에 충진(Hot filling)하고, 마개(capping)한 후, 82℃에서 12 분간 후살균하고 이후 단계적으로 온도가 낮은 저온수로 수세(shower)하여 병에 묻은 이물질을 제거하면서 냉각한다(약 40-45℃).(10) After filling the product into the container (Hot filling), capping (capping), and then sterilized for 12 minutes at 82 ℃ and then washed step by step with low temperature cold water step by step to remove the foreign matter on the bottle Cool while cooling (about 40-45 ° C).
(11) 제품을 담은 병이 후살균기를 빠져나오면 곧바로 공기(air blower)로 병을 건조시키고, 검사대를 통과시켜 검병하고, 인쇄(labelling)하고, 생산일자를 인쇄하고, 판매 단위로 포장한다.(11) As soon as the bottle containing the product exits the post sterilizer, the bottle is dried by air blower, passed through an inspection table, inspected, labeled, printed on the date of production, and packed in sales units.
표 6. 아미노산 강화 양파음료의 배합비 (음료 완제품 1 병 100 ml 기준)Table 6. Mixing ratio of amino acid-enriched onion beverage (based on 100 ml of finished bottle of beverage)
본 음료는 양파 냄새가 없으며, 외관이 청징하고, 향긋한 향미를 특징으로 한다.This drink has no onion smell, is clarified in appearance and is characterized by a fragrant flavor.
＜실시예 2＞: 비타민 강화 양파음료 제조<Example 2>: Preparation of vitamin fortified onion drink
실시예 1의 제조과정에 따라 음료를 제조하되 표 7과 같이 비타민류를 강화하여 제조하였다. 비타민 첨가량은 한국인 성인 남자의 일일권장량을 기준으로 하였다.To prepare a beverage according to the manufacturing process of Example 1, it was prepared by fortifying vitamins as shown in Table 7. Vitamin supplementation was based on the recommended daily dose of Korean adult men.
표 7. 비타민 강화 양파음료의 배합비 (음료 완제품 1 병 100 ml 기준)Table 7. Mixing ratio of vitamin-enriched onion drink (based on 100 ml of finished bottle of beverage)
본 음료는 양파 냄새가 없으며 외관이 청징하고 향긋한 향미를 특징으로 한다.This drink has no onion smell and is characterized by its clarity and fragrant flavor.
본 발명의 무취화 및 청징화된 양파추출액을 이용하여 양파음료를 제조하면 종래보다 양파 사용량을 2.5배 증가시켜도 양파의 불쾌취가 나지 않으며, 유통기간 중에도 제품의 품질에 변화가 없는 우수한 양파음료를 제공할 수 있다.When the onion beverage is prepared using the odorless and clarified onion extract of the present invention, the onion is not unpleasant even when the onion usage is increased by 2.5 times, and the excellent onion beverage does not change even during the distribution period. Can provide.
Claims (11)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0015771A KR100402418B1 (en) | 2000-03-28 | 2000-03-28 | Manufacturing Method for Deodorized and Clarified Onion Beverage Using Organic Acids |
| JP2000115719A JP3484140B2 (en) | 2000-03-28 | 2000-04-17 | Method for producing onion beverage deodorized and clarified using organic acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0015771A KR100402418B1 (en) | 2000-03-28 | 2000-03-28 | Manufacturing Method for Deodorized and Clarified Onion Beverage Using Organic Acids |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010007675A KR20010007675A (en) | 2001-02-05 |
| KR100402418B1 true KR100402418B1 (en) | 2003-10-22 |
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| KR10-2000-0015771A KR100402418B1 (en) | 2000-03-28 | 2000-03-28 | Manufacturing Method for Deodorized and Clarified Onion Beverage Using Organic Acids |
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| Country | Link |
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| JP (1) | JP3484140B2 (en) |
| KR (1) | KR100402418B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020028974A (en) * | 2002-02-27 | 2002-04-17 | 최병수 | The drink carbonic of onion |
| KR101422066B1 (en) * | 2013-12-30 | 2014-07-24 | 한국인삼농업법인(주) | Making method of blueberry beverage |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030024040A (en) * | 2001-09-15 | 2003-03-26 | (주)늘푸른샘 | Preparation of a beverage containing an onion extract |
| WO2004000293A2 (en) | 2002-06-21 | 2003-12-31 | L'oreal | Use of taurine or derivatives thereof for the treatment of alopecia |
| KR100448527B1 (en) * | 2002-06-26 | 2004-09-13 | 서진순 | Traditional oriental medicine type onion beverage and manufacturing method thereof |
| US7985439B2 (en) | 2005-03-15 | 2011-07-26 | Kao Corporation | Vegetable drink composition |
| KR100757674B1 (en) * | 2006-06-14 | 2007-09-10 | 조남철 | Manufacturing method of granules comprised onion extract |
| JP2009038988A (en) * | 2007-08-06 | 2009-02-26 | Hiroshima Pref Gov | Method for cultivating genus allium plant slightly having pungent component |
| JP5465479B2 (en) * | 2009-07-17 | 2014-04-09 | 高砂香料工業株式会社 | Onion extract and method for producing the same |
| JP5478236B2 (en) * | 2009-12-21 | 2014-04-23 | 花王株式会社 | Method for producing acidic liquid seasoning |
| JP5739166B2 (en) * | 2011-01-07 | 2015-06-24 | ハウス食品グループ本社株式会社 | Onion beverage composition with reduced odor |
| EP2690975A4 (en) * | 2011-03-30 | 2014-10-01 | Acquafibra Inc | Process to obtain beverage enriched with fibers and vitamins with added fruit flavors and a beverage resulting from this process. |
| CN103734712B (en) * | 2013-12-02 | 2015-02-18 | 中国农业大学 | Eye-protecting blueberry-raspberry functional food |
| JP2016032444A (en) * | 2014-07-31 | 2016-03-10 | 王子コーンスターチ株式会社 | Clear corn steep liquor and production method thereof |
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| JPS5959171A (en) * | 1982-09-29 | 1984-04-04 | T Hasegawa Co Ltd | Extraction of taste and flavor of allium-genus vegetable |
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| KR950007723A (en) * | 1993-09-28 | 1995-04-15 | 최인귀 | How to make onion juice |
| KR950009176A (en) * | 1993-09-14 | 1995-04-21 | 고수일 | Self-Refrigerating Refrigerator Structure |
| KR960015255A (en) * | 1994-10-28 | 1996-05-22 | 이희종 | Common RAM access method and device |
| KR960040210A (en) * | 1996-09-13 | 1996-12-17 | 정남철 | How to prepare onion drink |
| KR20000009495A (en) * | 1998-07-24 | 2000-02-15 | 정동옥 | Process for manufacturing onion beverage |
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2000
- 2000-03-28 KR KR10-2000-0015771A patent/KR100402418B1/en not_active IP Right Cessation
- 2000-04-17 JP JP2000115719A patent/JP3484140B2/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5959171A (en) * | 1982-09-29 | 1984-04-04 | T Hasegawa Co Ltd | Extraction of taste and flavor of allium-genus vegetable |
| KR880000035A (en) * | 1986-06-18 | 1988-03-23 | 요시히꼬 미쓰바야시 | Soft time cold drink manufacturing method and apparatus |
| KR950009176A (en) * | 1993-09-14 | 1995-04-21 | 고수일 | Self-Refrigerating Refrigerator Structure |
| KR950007723A (en) * | 1993-09-28 | 1995-04-15 | 최인귀 | How to make onion juice |
| KR960015255A (en) * | 1994-10-28 | 1996-05-22 | 이희종 | Common RAM access method and device |
| KR960040210A (en) * | 1996-09-13 | 1996-12-17 | 정남철 | How to prepare onion drink |
| KR20000009495A (en) * | 1998-07-24 | 2000-02-15 | 정동옥 | Process for manufacturing onion beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020028974A (en) * | 2002-02-27 | 2002-04-17 | 최병수 | The drink carbonic of onion |
| KR101422066B1 (en) * | 2013-12-30 | 2014-07-24 | 한국인삼농업법인(주) | Making method of blueberry beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3484140B2 (en) | 2004-01-06 |
| KR20010007675A (en) | 2001-02-05 |
| JP2001269148A (en) | 2001-10-02 |
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