KR100825261B1 - Functional salted onion using licorice and angelica gigas , it's making method - Google Patents
Functional salted onion using licorice and angelica gigas , it's making method Download PDFInfo
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- KR100825261B1 KR100825261B1 KR1020070004115A KR20070004115A KR100825261B1 KR 100825261 B1 KR100825261 B1 KR 100825261B1 KR 1020070004115 A KR1020070004115 A KR 1020070004115A KR 20070004115 A KR20070004115 A KR 20070004115A KR 100825261 B1 KR100825261 B1 KR 100825261B1
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- onion
- pickles
- licorice
- angelica
- functional
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Images
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
도 1은 본 발명인 감초와 당귀를 이용한 기능성 절임류를 제조하는 제조방법의 흐름도1 is a flow chart of a manufacturing method for producing a functional pickles using the inventors licorice and Angelica
도 2는 숙성기간에 따른 기능성 양파 절임류의 pH 변화를 나타낸 그래프2 is a graph showing the pH change of the functional onion pickles according to the ripening period
도 3은 숙성기간에 따른 기능성 양파 절임류의 총산도 변화를 나타낸 그래프3 is a graph showing the change in total acidity of functional onion pickles according to ripening period
도 4는 숙성기간에 따른 기능성 양파 절임류의 염도 변화를 나타낸 그래프4 is a graph showing the salinity changes of functional onion pickles according to ripening period
도 5는 숙성기간에 따른 기능성 양파 절임류의 당도 변화를 나타낸 그래프5 is a graph showing the change in sugar content of functional onion pickles according to ripening period
도 6는 숙성기간에 따른 기능성 양파 절임류의 색도 L값의 변화를 나타낸 그래프6 is a graph showing the change in color L value of the functional onion pickles according to the ripening period
본 발명은 감초와 당귀를 이용한 기능성 양파 절임류 및 그의 제조방법에 관한 것으로서, 보다 상세하게는, 농가에서 채취한 양파를 이용하여 절임류를 담글 시, 양파 절임류의 제조시간 절약 및 양파의 품질 변화를 방지할 수 있는 최적의 염농도, 산농도, 당농도를 설정하여 양파 절임류 제조방법의 표준화와 동시에 감초와 당귀를 첨가하여 한약재가 가지고 있는 기능성을 부여하는 기능성 양파 절임류의 제조 방법에 의하여 제조된 양파 절임류를 제조함으로서, 절임류 본래의 관능적 특성을 감소시키지 않는 동시에 감초와 당귀의 약효와 향미가 부여된 새로운 형태의 향미를 가지는 양파 절임류 및 그의 제조방법에 관한 것이다. The present invention relates to a functional onion pickles using licorice and Angelica and a method of manufacturing the same, and more particularly, when soaking pickles using onions collected from farms, saving the production time of onion pickles and preventing changes in onion quality Standardize the method of manufacturing onion pickles by setting the optimum salt concentration, acid concentration, and sugar concentration that can be prepared, and add onion licorice and donkey to make onion pickles prepared by the method of preparing functional onion pickles. The present invention relates to onion pickles having a new form of flavor which is provided with the medicinal benefits and flavors of licorice and Angelica while not reducing the original sensory characteristics of pickles.
양파(Allium cepa L.)는 백합과에 속하는 다년생 식물로 우리나라의 남부지방 특히 전남 무안, 함평, 경남 창녕, 경북 영천 일대에서 전국 재배면적의 87.3%를 차지하고 있는데, 독특한 향기와 풍미를 가지고 있어 주로 향신 채소로서 널리 사용되고 있다. 종류로는 줄기의 색깔에 따라 흰 양파(white onion), 노란 양파(yellow onion) 및 붉은 양파(red onion)로 구분되고 맛에 따라서는 단 양파와 매운 양파로 구분된다. 양파는 민간요법에서 스테미너 식품으로 정력을 좋게 하고, 신진대사를 높여주며, 각종 균을 죽일 수 있고, 장에서 소화효소의 작용을 높여주며, 모세혈관을 보호하여 피의 흐름을 좋게 할 뿐 아니라 혈압이나 동맥경화증의 예방에 좋다고 하였고, 콩팥의 기능을 증진시킨다고 하였다. 또한 예로부터 양파는 이뇨제, 거담제로 애용되어 왔다. 그리고 양파에는 항균효과를 비롯하여 중금속의 해독작용, 콜레스테롤의 감소 및 항동맥경화 효과, 혈당 저하효과, 심혈관계질환 예방효과, xanthine oxidase 저해작용, tyrosinase 저해작용, 항암효과, angiotensin converting enzyme 저해활성 등이 보고되어 있으며, 그리고 양파에 함유되어 있는 flavonoid계 성분인 quercetin, quercitrin 및 rutin등과 함황 화합물인 allyl propyl disulfide 및 diallyl disulfide 성분 등은 항산화작용을 나타내는 것으로 보고되어 있다. 이와 같이 양파는 여러 가지 이로운 약효성분과 비타민, 미네랄 등 의 영양성분이 다량 함유된 채소로서 주로 육류의 불쾌취, 육가공품, 스프, 소스 등의 향신료와 조미료로 그 용도가 다양하고 소비량이 증가하는데 반해 저장성이 극히 불량하여 그 대부분이 생산시기에 맞추어 애용되거나 거의 가공되지 않은 상태로 홍수 출하되어 가격하락과 아울러 자원낭비를 초래하는 문제점을 안고 있는 실정이다. Onion ( Allium cepa L.) is a perennial plant belonging to the family Liliaceae, occupying 87.3% of the country's cultivated area in the southern part of Korea, especially Muan, Hampyeong, Changnyeong, and Gyeongsangbuk-do, Yeongcheon, South Korea. It is widely used. Types are divided into white onion, yellow onion, and red onion according to the color of the stem, and sweet onion and spicy onion according to the taste. Onion is a stamina food from folk remedies, which enhances metabolism, kills various germs, enhances digestive enzyme activity in the intestine, protects capillaries, improves blood flow, It is said to be good for the prevention of atherosclerosis and enhances the functioning of the kidneys. In addition, onions have long been used as diuretics and expectorants. In addition to the antibacterial effects, onions have anti-toxic effects such as heavy metal detoxification, cholesterol reduction and anti-arteriosclerosis effect, hypoglycemic effect, cardiovascular disease prevention effect, xanthine oxidase inhibitory activity, tyrosinase inhibitory activity, anticancer effect and angiotensin converting enzyme inhibitory activity. It has been reported that flavonoids, quercetin, quercitrin and rutin, which are contained in onions, and allyl propyl disulfide and diallyl disulfide, which are sulfur-containing compounds, have antioxidant activity. Like this, onion is a vegetable that contains a lot of beneficial medicinal ingredients and nutrients such as vitamins and minerals. It is mainly used as spices and seasonings such as meat displeasure, processed meats, soups and sauces. On the other hand, storage is extremely poor, and most of them are flooded in the state of being used or almost unprocessed at the time of production, resulting in a price drop and a waste of resources.
따라서 잉여의 양파를 대량으로 소모하면서 양파의 저장성 증가를 위하여 양파에 조선간장, 설탕, 식초, 청주 및 기능성을 부여하기 위하여 감초 및 당귀를 첨가하여 기능성 양파 절임류를 제조하였다. Therefore, in order to increase the shelf life of the onion while consuming a large amount of excess onion was added functional licorice and Angelica to give the soy sauce, sugar, vinegar, sake and functionality to the onion to prepare a functional onion pickles.
감초는 한방에서 모든 약의 독성을 조화시켜서 약효가 잘 나타나게 하며, 해독, 간염, 두드러기, 피부염, 습진, 진해, 거담, 근육이완, 이뇨작용, 항염 작용 등이 있다. 또한 당귀는 피가 부족할 때 피를 생성해주는 보혈작용, 활혈작용, 항암 및 혈압강하작용 등이 있다. 따라서 기존의 반찬 개념의 양파장아찌를 탈피하여 감초와 당귀를 첨가하여 장류특유의 이취제거와 아울러 한약재가 가지고 있는 여러 가지 기능성을 부여하고자 하였다. Licorice harmonizes the toxic effects of all medicines in one shot, which makes it effective. Detoxification, hepatitis, urticaria, dermatitis, eczema, cough, expectoration, muscle relaxation, diuresis, and anti-inflammatory effects. In addition, donkey has blood-producing action, blood activity, anti-cancer, and blood pressure lowering when blood is insufficient. Therefore, by removing the onion side of the conventional side dish concept, licorice and Angelica were added to remove the odor peculiar to the intestines and to provide various functionalities of the herbal medicine.
이러한 장점에 더하여, 최근 소비자들의 발효식품을 선택하는 기준이 시대의 변화와 더불어 달라져 맛, 색, 향과 같은 관능적 특성뿐만 아니라 식품의 기능성을 중요시하는 경향으로 전환되어가고 있으며, 여성들의 사회진출 증대와 핵가족화로 인하여 산업적으로 생산되는 절임류 제품의 수요가 급격히 증가되고 있는 실정이다. In addition to these advantages, the standard of consumers' choice of fermented foods has changed with the change of the times, shifting to the importance of food functionality as well as sensory characteristics such as taste, color and aroma, and increasing women's social advancement. The demand for pickling products produced industrially is rapidly increasing due to the nuclear family.
따라서 기업적인 측면에서는 기존 절임류 시장에서의 제품의 경쟁력이 있고 활성화되기 위해서는 소비자가 선호하는 새로운 형태의 기술개발이 절대적으로 필요한 실 정이다. Therefore, in terms of enterprise, it is absolutely necessary to develop new forms of technology preferred by consumers in order to be competitive and activated in the existing pickles market.
그러나, 종래의 절임류에는 염이 과량 함유되어 있어 건강상 해로운 점도 있는 바, 이러한 다량 함유된 염에 따른 부작용을 감소시킬 수 있는 대안이 요구되어 왔으며, 고염의 섭취로 인하여 나타날 수 있는 고혈압증, 신장병, 심질환 등 순환기계에 대하여 나쁜 영향을 미치는 것으로 성인병 발명에 큰 문제점으로 대두되고 있다.However, conventional pickles contain excessive amounts of salts, which are harmful to health. Therefore, alternative salts have been required to reduce the side effects of such salts, and hypertension, kidney disease, As a bad effect on the circulatory system such as heart disease has emerged as a big problem in the invention of adult diseases.
한편, 웰빙 시대를 맞이하여 이러한 전통 절임류가 더욱더 발전하고 수요에 부응하기 위해서는 소비자의 취향과 기호에 맞게 변화된 제품이 개발되어야 할 것이며, 감초와 당귀가 가지는 특유의 향미가 부가된 절임류와 같은 부가가치가 높은 제품을 제조하기 위한 연구기술의 개발이 시급한 실정이다. In the meantime, in order to further develop the traditional pickles and meet the demand, products that have been adapted to the tastes and tastes of consumers will have to be developed, and added value such as pickles with the unique flavor of licorice and Angelica It is urgent to develop research technology for manufacturing high products.
본 발명은 상기 설명한 바와 같은 종래 기술의 문제점을 더욱 효율적으로 해결하기 위하여 제공된 것으로서, 채취한 양파를 이용하여 절임류를 담글 시, 양파 절임류의 제조시간 절약 및 양파의 품질 변화를 방지할 수 있는 최적의 염농도, 산농도, 당농도를 설정하여 양파 절임류 제조방법의 표준화와 동시에 감초와 당귀를 첨가하여 한약재가 가지고 있는 기능성을 부여하는 기능성 양파 절임류의 제조방법에 의하여 제조된 양파 절임류를 제조함으로서, 절임류 본래의 관능적 특성을 감소시키지 않는 동시에 감초와 당귀의 약효와 향미가 부여된 새로운 형태의 향미를 가지는 양파 절임류를 제조하는 기술뿐만 아니라, 저장성이 극히 불량하여 그 대부분 이 생산시기에 맞추어 애용되거나 거의 가공되지 않은 상태로 홍수 출하되어 가격하락과 아울러 자원낭비도 초래되는 실정인 양파를 이용하여 절임류를 제조함으로써 농가의 소득 증대, 양파 절임류 제조방법의 표준화로 인한 년중 일반인들이 쉽게 구매할 수 있으며, 양파의 품질변화 방지를 위한 최적의 산, 염 및 당 농도와 부재료 첨가량을 제공하는 양파를 이용한 절임류의 제조방법과 감초와 당귀를 이용하여 기능성 양파 절임류의 제조방법을 제공하고자 하는 것이다. The present invention is provided to more efficiently solve the problems of the prior art as described above, when immersing pickles using the harvested onion, it is possible to save the production time of onion pickles and to prevent the change of onion quality By setting the salt concentration, acid concentration and sugar concentration, standardizing the method of manufacturing onion pickles, and adding onion licorice and donkey, to prepare the onion pickles prepared by the method of manufacturing functional onion pickles which gives the functionality of Chinese herbal medicine, Not only does it reduce the organoleptic properties, but also produces a new type of onion pickles with a new flavor of licorice and Angelica, and its storage ability is extremely poor. It is shipped in a flooded state, and with price drop By making pickles using onions, which are also a waste of resources, the public can easily purchase them throughout the year by increasing farm incomes and standardizing methods for making onion pickles. The purpose of the present invention is to provide a method for preparing pickles using onions that provide a concentration and an additive amount, and a method for preparing functional onion pickles using licorice and Angelica.
상기 목적을 달성하기 위한 본 발명은 양파 절임류 제조방법을 표준화하기 위하여 크기가 균일하고 좋은 양파를 선별하여 껍질을 제거하고 난 후, 깨끗이 물로 씻고, 물기를 완전히 제거하여 창녕 화왕산 식품에서 국산 콩으로 제조한 조선간장 800 mL, 식초 720 mL, 설탕 400 g, 청주 200 mL 및 물 960 mL를 계량하여 첨가하였으며, 또한 기능성을 증진시키기 위해 감초 또는 당귀를 각각 100 g씩 첨가하여 5L 크기의 플라스틱 용기에 90일 동안 숙성을 시킨다. 숙성을 시키는 동안 3∼5분 동안 3∼5회 교반시켰으며, 90일이 경과한 절임류를 일본회사에서 제조한 어드벤텍 여과지 No. 2로 여과한 기능성을 증진시킨 기능성 양파 절임류의 제조방법이다. In order to achieve the above object, the present invention selects onions with uniform size and good to standardize the method for preparing onion pickles, and then removes the skin, washes with water, and completely removes water to produce domestically grown beans in Changnyeong Hwawangsan food. Weighed 800 mL of Chosun Soy Sauce, 720 mL of Vinegar, 400 g of Sugar, 200 mL of Cheongju, and 960 mL of Water, and added 100 g of Licorice or Angelica to each container to enhance functionality. Allow to mature for days. During the aging process, the mixture was stirred for 3 to 5 times for 3 to 5 minutes, and 90 days of pickles were collected from Adventech filter paper No. It is a method for producing functional onion pickles, which has enhanced the functionality filtered by 2.
상세하게는 종래의 양파장아찌는 저장성을 증진시키기 위해서 간장으로 제조한 양파 절임액을 가열하여 양파에 첨가하는 방법으로 제조하였으나 본 발명은 양파장아찌의 제조방법의 체계화와 아울러 양파장아찌 제조시간을 절약하기 위하여 국내산 콩으로 제조한 간장과 설탕을 첨가하여 삼투압 작용에 의해 미생물이 생육할 수 없 는 환경을 제시하였으며, 또한 식초를 첨가시켜 pH를 4이하로 조정하여 살균을 행하지 않고 미생물에 의한 양파의 영양성분의 변화를 최대한 억제함과 동시에 양파 과육 조직의 파괴를 최소화 한 기능성 양파 절임류의 제조방법이다. In detail, the conventional onion pickles are prepared by heating onion pickles prepared with soy sauce to enhance the shelf life, but the present invention provides a method for preparing onion pickles and saves the time of preparing the pickles. Soybean and soy sauce made with domestic soybeans were added to show the environment where microorganisms could not grow by osmotic action. Also, by adding vinegar, the pH was adjusted to 4 or less, and the nutrition of onion by microorganisms was not sterilized. It is a method of producing functional onion pickles that minimizes the change of ingredients and minimizes destruction of onion pulp tissue.
이하, 본 발명의 구성을 도면에 나타낸 구체적인 방법과 실시예를 들어 상세히 설명하면 다음과 같다. Hereinafter, the configuration of the present invention will be described in detail with reference to specific methods and embodiments shown in the drawings.
[[ 실시예Example 1] 감초와 당귀를 이용한 기능성 1] Functionality using Licorice and Angelica 절임류의Pickled 제조방법 Manufacturing method
도 1은 본 발명인 양파에 감초 또는 당귀를 혼합하여 양파절임류를 제조하는 제조방법의 흐름도를 나타낸 것으로, 본 발명인 감초 또는 당귀를 이용한 기능성 절임류의 제조방법을 더욱 상세하게 설명하면, 1 is a flow chart of a method for producing onion pickles by mixing licorice or donggi to onions of the present invention, the method of producing functional pickles using the licorice or donggi of the present invention in more detail,
먼저, 양파를 이용하여 기능성 절임류를 제조할 시, 크기가 균일하고 좋은 양파를 선별하여 껍질을 제거하고 난 후, 깨끗이 물로 씻고, 물기를 완전히 제거한 정선된 양파 3kg에 부재료인 조선간장(창녕 화왕산 식품 제조) 800 mL, 식초 720 mL, 설탕 400 g, 청주 200 mL, 물 960 mL 을 첨가하여 혼합한 각각의 저장용기에 절임류의 기능성을 증진시키기 위해 감초 또는 당귀를 100 g씩 각각 첨가하였다. First, when producing functional pickles using onions, select onions with uniform size and remove skins, wash them thoroughly with water, and remove the water thoroughly with 3kg of selected onions. Preparation) 800 mL, vinegar 720 mL, 400 g of sugar, 200 mL of sake, and 960 mL of water were added to each container, and 100 g of licorice or Angelica was added in order to enhance the functionality of the pickles.
즉, 이를 더욱 상세하게 설명하면, 상기에 기재된 바와 같이, 정선된 양파 3kg에 부재료인 조선간장(창녕 화왕산 식품 제조) 800 mL, 식초 720 mL, 설탕 400 g, 청주 200 mL, 물 960 mL을 첨가하여 혼합한 용기에 감초 100g을 더 첨가한 양파 절임류 저장용기(1)와, 또 다른 용기에는 정선된 양파 3kg에 부재료인 조선간장(창녕 화왕산 식품 제조) 800 mL, 식초 720 mL, 설탕 400 g, 청주 200 mL, 물 960 mL을 첨가하여 혼합한 용기에 당귀 100g을 더 첨가한 양파 절임류 저장용기(2)로 감초가 첨가된 양파 절임류 저장용기(1)와 당귀가 첨가된 양파 절임류 저장용기(2)를 나타낸 것으로 2개의 양파 절임류 저장용기를 각각 만들어지게 한 것이다(사진 1 참조).That is, to explain in more detail, as described above, 800 ml of Chosun Soy Sauce (manufactured by Changnyeong Hwasan Foods), vinegar 720 mL, sugar 400 g, Cheongju 200 mL, and 960 mL of water are added to 3 kg of selected onions. Onion pickles storage container (1) to which 100g of licorice was added to the mixed container, and in another container, 800 kg of Chosun Soy Sauce (manufactured by Hwangwang Food), vinegar 720 mL, sugar 400 g, Onion pickle storage container (1) and onion pickle storage container added with licorice (2) ), Two onion pickles storage containers were made (see photo 1).
그 후, 상기의 감초 또는 당귀가 첨가된 각각의 양파 절임류 저장용기(1, 2)를 햇빛이 차단되고 온도의 변화가 없는(냉암소) 15℃ 온도의 범위에서 90일 동안 1차 숙성하였으며, 1차 숙성 기간동안 저장용기 내의 양파 절임류를 매일 3∼5분간 3∼5회 교반하였다.Thereafter, each of the onion pickles storage containers (1, 2) to which licorice or donkeys were added were first aged for 90 days in a range of 15 ° C. with no sunlight and no temperature change (cold and dark). The onion pickles in the storage vessel were stirred three to five times daily for three to five minutes during the first ripening period.
상기 1차 숙성기간이 지난 후, 다시 햇빛이 차단되고 온도의 변화가 없는(냉암소) 15℃ 온도의 범위에서 60일 동안 2차 숙성을 하여 제품을 완성하였다.After the first aging period, the product was completed by secondary aging for 60 days in the range of 15 ℃ temperature that the sunlight is blocked again and the temperature does not change (cold and dark).
사진 1. 감초와 당귀를 첨가하여 제조한 기능성 절임류의 사진.Photo 1. Photograph of functional pickles prepared by adding licorice and Angelica.
실험 예 1: 기능성 양파 절임 과육을 이용하여 저장중의 Experimental Example 1: Functional onion pickled pulp during storage pHpH 변화 측정 Change measurement
본 발명에 의한 감초와 당귀를 이용한 기능성 양파 절임 과육의 pH측정은 pH 미터(pH meter : ORION, U.S.A)를 이용하였으며, 그 결과는 도 2와 같다.PH measurement of the functional onion pickled flesh using licorice and Angelica according to the present invention was used a pH meter (pH meter: ORION, U.S.A), the results are as shown in FIG.
도 2는 저장기간에 따른 기능성 양파 절임류의 pH 변화(● : 감초, ▼ : 당귀)를 나타낸 것이며, 기능성 양파 절임류의 숙성기간에 따라 양파 절임 과육의 pH 변화를 측정한 결과의 것으로 이를 상세하게 설명하면, Figure 2 shows the pH change (●: licorice, ▼: Angelica) of the functional onion pickles according to the storage period, as a result of measuring the pH change of the onion pickled flesh according to the ripening period of the functional onion pickles described in detail if,
양파 절임 과육의 경우, 감초 또는 당귀를 첨가한 2가지의 시료 모두에 있어서, 숙성기간이 경과함에 따라 pH가 감소하는 경향을 나타내었으며, 초기 과육의 pH는 6.09와 6.12로 나타났으나 숙성 50일째에는 급격하게 증가하는 경향을 나타내어 감초와 당귀 첨가 절임류가 각각 3.64 및 3.65로 나타났고, 60일 이후에는 pH의 변화가 완만함을 보였다. 따라서 pH가 숙성기간이 경과함에 따라 감소하는 결과는 기능성 양파 절임류에 저장성을 제공하는 것으로 알 수 있었다. In case of onion pickled pulp, the pH of both samples added with licorice or Angelica tended to decrease as the ripening period progressed. The pH of the initial pulp was 6.09 and 6.12, but the 50th day of ripening Showed a sharp increase in licorice and donkey pickles added 3.64 and 3.65 respectively, and after 60 days the pH change was slow. Therefore, the result that the pH decreases with the aging period was found to provide shelf life for functional onion pickles.
실험 예 2: 기능성 양파 절임 과육을 이용하여 저장중의 Experimental Example 2: Functional onion pickled pulp during storage 총산도Total acidity 변화 측정 Change measurement
절임과육의 총산도 측정은 0.1N-NaOH로 적정하였으며, 그 적정량을 초산으로 환산하였으며, 그 결과는 도 3과 같다. The total acidity of pickled flesh was measured with 0.1 N-NaOH, and the appropriate amount was converted into acetic acid, and the result is shown in FIG. 3.
도 3은 저장기간에 따른 기능성 양파 절임류의 총산도 변화(● : 감초, ▼ : 당귀)를 나타낸 것이며, 산도는 식품의 신맛을 제공하기도 하며, 저장성을 제공하는 중 요한 인자로서 양파 절임류의 숙성기간에 따라 과육의 총산도 변화를 측정한 결과의 것으로 이를 상세하게 설명하면, 감초 또는 당귀를 첨가한 2가지의 각각의 시료 모두 숙성기간 초기에는 각각 0.12 및 0.11%였으나 숙성기간 10일 이후부터 급격한 산도의 증가를 나타내어 숙성 기간 50일째에는 0.74 및 0.75%로 증가하였으며, 숙성 90일째에는 0.83 및 0.84%로 나타났다.Figure 3 shows the total acidity change (●: licorice, ▼: Angelica) of the functional onion pickles according to the storage period, acidity also provides a sour taste of food, the ripening period of onion pickles as an important factor to provide shelf life As a result of measuring the change in the total acidity of the pulp according to the detailed description, each of the two samples added with licorice or Angelica were 0.12 and 0.11% at the beginning of the ripening period, but the sharp acidity after 10 days of the ripening period. It increased to 0.74 and 0.75% at 50 days of fermentation period and 0.83 and 0.84% at 90 days of fermentation.
실험 예 3: 기능성 양파 절임 과육을 이용하여 저장중의 염도 변화 측정Experimental Example 3: Measurement of Salinity Change during Storage Using Functional Onion Pickled Pulp
절임과육의 염도 측정은 AgNO3 적정법을 이용하여 염도를 측정하였으며, 그 결과는 도 4와 같다.Salinity measurement of pickled flesh is AgNO 3 Salinity was measured using the titration method, and the results are shown in FIG. 4.
도 4는 저장기간에 따른 기능성 양파 절임류의 염도 변화(● : 감초, ▼ : 당귀)를 나타낸 것이며, 기능성 양파 절임류 숙성기간에 따라 과육의 염도 변화를 측정한 결과의 것으로 이를 상세하게 설명하면, 2가지(감초, 당귀)의 과육 모두 숙성기간 초기에는 염도가 각각 0.45와 0.43%였으나 숙성기간 10일 이후부터 급격한 염도의 증가를 나타내어 숙성 기간 50일째에는 3.48 및 3.51%로 증가하였으며, 숙성 50일 이후에는 큰 변화를 나타내지 않아 숙성 90일째에는 3.74 및 3.75%로 나타났다.Figure 4 shows the salinity change (●: licorice, ▼: Angelica) of the functional onion pickles according to the storage period, and the result of measuring the salinity change of the flesh according to the functional onion pickling ripening period described in detail, 2 At the beginning of the ripening period, salinity was 0.45 and 0.43%, but the salinity increased rapidly after 10 days of fermentation (Licorice, Angelica), to 3.48 and 3.51% after 50 days of fermentation. In the 90 days of aging, 3.74 and 3.75%, respectively.
실험 예 4: 기능성 양파 절임 과육을 이용하여 저장중의 당도 변화 측정Experimental Example 4: Determination of sugar changes during storage using functional onion pickled pulp
절임과육의 당도 측정은 Abbe refractometer를 이용하여 측정하였으며, 그 결과는 도 5와 같다.The sugar content of the pickled flesh was measured using an Abbe refractometer, and the results are shown in FIG. 5.
도 5는 저장기간에 따른 기능성 양파 절임류의 당도 변화(● : 감초, ▼ : 당귀)를 나타낸 것이며, 기능성 양파 절임류 숙성기간에 따라 과육의 당도 변화를 측정한 결과의 것으로 이를 상세하게 설명하면, 2가지(감초, 당귀)의 과육 모두 숙성기간 초기에는 당도가 8.41 ° Brix이었으나, 숙성기간이 경과함에 따라 당도 역시 증가하는 경향을 나타내어 숙성 90일째에는 16.39 및 16.77° Brix로 나타났다.Figure 5 shows the sugar change of the functional onion pickles according to the storage period (●: licorice, ▼: Angelica), the result of measuring the change in the sugar content of the fruit according to the functional onion pickling ripening period to explain this in detail, 2 The sugar content of eggplant (Licorice, Angelica) was 8.41 ° Brix at the beginning of the ripening period, but the sugar content also increased with the ripening period, resulting in 16.39 and 16.77 ° Brix at 90 days of ripening.
실험 예 5: 기능성 양파 절임 과육을 이용하여 저장중의 색도 변화 측정Experimental Example 5: Determination of color change during storage using functional onion pickled pulp
절임과육의 색도측정은 색차계(CR-300, Minolta, Japan)를 이용하여 측정하였으며, 그 결과는 도 6과 같다. Color measurement of pickled flesh was measured using a color difference meter (CR-300, Minolta, Japan), the results are shown in FIG.
도 6은 저장기간에 따른 기능성 양파 절임류의 색도 L값의 변화(● : 감초, ▼ : 당귀)를 나타낸 것이며, 기능성 양파 절임 과육을 숙성기간에 따라 밝기를 나타내는 L값의 변화를 측정한 결과의 것으로 이를 상세하게 설명하면, 두가지의 시료 모두 숙성기간이 경과함에 따라 양파 특유의 색인 하얗고 투명한 색은 점차 간장의 삼투압 작용에 의하여 밝기를 나타내는 L값이 감소하는 경향을 나타내었다.Figure 6 shows the change in color L value (●: licorice, ▼: Angelica) of the functional onion pickles according to the storage period, and the result of measuring the change in the L value indicating the brightness of the functional onion pickled flesh with the ripening period of To explain this in detail, as both samples were aged, the white and transparent colors characteristic of onions tended to decrease in the L value indicating brightness due to the osmotic pressure of the liver.
실험예Experimental Example 6: 기능성 양파 절임 과육의 관능검사 6: Sensory Evaluation of Functional Onion Pickled Pulp
기능성 양파 절임류의 관능검사는 훈련된 10명의 관능검사요원에 의해 실시하였 으며, 각 시료에 대하여 색, 향, 짠맛, 조직감 및 종합적인 기호도를 9점법으로 측정하였으며, 그 결과는 표 1과 같다. Sensory evaluation of functional onion pickles was carried out by 10 trained sensory inspectors. Color, aroma, salty taste, texture and overall acceptability of each sample were measured by 9-point method. The results are shown in Table 1.
표 1. 90일 동안 숙성한 후 기능성 양파 절임의 관능검사 점수1 ) Table 1. Sensory scores of functional onion pickles after aging for 90 days 1 )
표 1은 90일 동안 숙성한 후 기능성 양파 절임의 관능검사 점수를 나타낸 것으로 이를 더욱 상세하게 설명하면, 색, 향기, 짠맛, 조직감 및 전체적인 기호도에서 당귀를 첨가한 시료보다는 감초를 첨가한 시료에서 약간 높은 기호도를 나타내었으나, 감초와 당귀 모두 보통 이상의 경향을 나타내었다.Table 1 shows the sensory test scores of the functional onion pickles after ripening for 90 days. To explain this in more detail, the sample added with licorice rather than the sample added with Angelica in color, fragrance, saltiness, texture and overall acceptability. Although high acceptability was shown, both licorice and Angelica showed more than average tendency.
결과적으로, 상기 방법으로 제조된 양파 절임 과육의 산도 0.83∼0.84%, 염도 3.64∼3.65%, 당도 16.39∼16.77° Brix인 것으로 하는 양파 절임류는 소비자가 요구하는 품질의 고급화 및 다양성을 갖춘 절임류 제품으로 유용할 것이라 사료된다. As a result, the onion pickles, which have an acidity of 0.83 to 0.84%, a salinity of 3.64 to 3.65%, and a sugar content of 16.39 to 16.77 ° Brix of the onion pickled pulp prepared by the above method, are a pickling product having high quality and variety required by consumers. It may be useful.
이상에서 본 발명은 기재된 구체예에 대해서만 상세히 설명되었지만 본 발명의 기술사상 범위 내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications are within the scope of the appended claims.
상기 실시예 및 실험예를 통해 살펴본 바와 같이, 본 발명에 의해 제조된 감 초와 당귀가 첨가된 양파 절임류를 제조하게 됨으로, 여름에 거의 가공되지 않은 상태로 홍수 출하되어 가격하락과 아울러 자원낭비도 초래되는 실정이므로 잉여의 양파의 소비촉진과 아울러 양파 재배 농가의 소득증대에 기여할 수 있을 뿐만 아니라, 절임류의 주재료로 이용되는 양파에는 항암 및 항산화 작용에 뛰어난 효능을 가지고 있는 플라보노이드계 성분인 쿼세틴, 쿼시트린 및 루틴 등과 함황 화합물인 아릴 프로필 다이설파이드 및 다이아릴 다이설파이드 성분들을 함유하고 있어 상기 양파 절임류를 섭취하게 되면, 섭취자가 저렴한 비용으로 플라보노이드계 성분 및 함황 화합물이 가지는 효능을 얻을 수 있다는 효과가 있으며 또한 양파 외에 감초와 당귀를 첨가하여 이들이 가지고 있는 약효성분 및 기능성을 부가함으로, 아울러 기존의 양파를 이용한 절임류는 짠맛과 제조방법의 차별화로 인해 널리 이용되지 못한 반면 본 발명에 따른 양파를 이용한 절임류에 의하면 짠맛, 단맛 및 신맛을 적절히 잘 조절하여 양파가 가지고 있는 효능을 모두 절임류를 통해 섭취할 수 있다는 효과를 가지고 있어, 농산물의 퓨전화를 통한 고기능성을 갖춘 고급화된 절임류 제품으로서 이러한 제품의 생산을 통한 고부가가치의 창출 및 절임류 산업계에서의 산업경쟁력 우의를 확보 등의 효과를 제공한다.As described through the above Examples and Experimental Examples, to prepare the onion pickles added licorice and Angelica prepared by the present invention, the raw material is shipped in a flood in the summer almost unprocessed, and the price was reduced As a result, it not only contributes to the consumption of surplus onions, but also contributes to the income increase of onion-growing farmers, and onions, which are used as the main ingredients of pickles, are quercetin and querine, which are flavonoid-based ingredients that have excellent anti-cancer and antioxidant effects. Containing aryl propyl disulfide and diaryl disulfide components, which are sulfur-containing compounds such as citrine, rutin, etc., when the onion pickles are ingested, the intake effect of the flavonoid-based components and sulfur-containing compounds can be obtained at low cost. In addition to onions licorice and Angelica By adding the medicinal ingredients and functionalities that women have, the existing pickles using onions were not widely used due to the differentiation of salty taste and manufacturing method, while the pickles using onions according to the present invention appropriately salty, sweet and sour taste. It has the effect that all the benefits of onion can be consumed through pickles, so it is a high-quality pickled products with high functionality through the fusion of agricultural products. It provides the effect of securing the industrial competitiveness of the company.
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| KR1020070004115A KR100825261B1 (en) | 2007-01-15 | 2007-01-15 | Functional salted onion using licorice and angelica gigas , it's making method |
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| KR1020070004115A KR100825261B1 (en) | 2007-01-15 | 2007-01-15 | Functional salted onion using licorice and angelica gigas , it's making method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150108978A (en) * | 2014-03-18 | 2015-10-01 | 함양군(농업기술센터장) | Production method of Onion Jangajji |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS557060A (en) | 1978-07-01 | 1980-01-18 | Morio Arai | Production of onion pickles |
| JPH0823876A (en) * | 1994-07-21 | 1996-01-30 | Kouchiyou:Kk | Production of pickles and nutriently enhanced soysause |
| KR19990029227A (en) * | 1998-06-17 | 1999-04-26 | 김성철 | Method of manufacturing pickled foods of vegetables using herbal medicines |
| KR20060045302A (en) * | 2004-11-12 | 2006-05-17 | 조은주 | Manufacturing method of soy sauce onion stew |
| KR20070008479A (en) * | 2006-12-18 | 2007-01-17 | 김상호 | A method for making onion kimchi |
-
2007
- 2007-01-15 KR KR1020070004115A patent/KR100825261B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS557060A (en) | 1978-07-01 | 1980-01-18 | Morio Arai | Production of onion pickles |
| JPH0823876A (en) * | 1994-07-21 | 1996-01-30 | Kouchiyou:Kk | Production of pickles and nutriently enhanced soysause |
| KR19990029227A (en) * | 1998-06-17 | 1999-04-26 | 김성철 | Method of manufacturing pickled foods of vegetables using herbal medicines |
| KR20060045302A (en) * | 2004-11-12 | 2006-05-17 | 조은주 | Manufacturing method of soy sauce onion stew |
| KR20070008479A (en) * | 2006-12-18 | 2007-01-17 | 김상호 | A method for making onion kimchi |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150108978A (en) * | 2014-03-18 | 2015-10-01 | 함양군(농업기술센터장) | Production method of Onion Jangajji |
| KR101583769B1 (en) | 2014-03-18 | 2016-01-21 | 함양군(농업기술센터장) | Production method of Onion Jangajji |
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