KR101348312B1 - Fermented extract of onion and manufacturing process of the same - Google Patents

Abstract

In the present invention, any one or two or more materials selected from edible fruits, herbs, vegetables such as plum, grape, lotus, guava in onion extract obtained by hot-water extraction of onions The fermented extract is added and mixed, and the fermentation of the mixed solution allows fermentation of the mixed solution regardless of gender, age or age, or as a seasoning solution that can enhance the flavor when cooking food, and is applied to health food and vitality food. A new onion fermentation broth and a method for producing the same are disclosed, which can contribute to income increase by broadening the application range of the present invention to broaden its application range and to improve consumer health.
The present invention is mixed with 30-80% by weight of any one material selected from edible fruits such as plum, grape, lotus, guava, herbal medicines, vegetables and 20-70% by weight of brown sugar or honey and put in a container at room temperature 3-6 A first fermentation broth extraction step of extracting the first fermentation broth by fermentation for months; Onion extract hot water extraction step of putting onion and water in a ratio of 1: 0.5 to 1: 5, respectively, and extracting hot water while heating at a temperature of 60 to 120 ° C. for 1.5 to 72 hours to obtain onion extracts of 10 to 30 brix concentrations. Wow; An onion extract mixing step of mixing 50 ~ 97 vol% of the onion extract obtained in the hot water extracting step of the onion extract solution and 3 to 50 vol% of the first fermentation solution obtained in the first fermentation extracting step; A mixed solution heating step of putting the mixed solution of the first fermentation solution and the onion extract solution into a container and heating at a temperature of 60 to 120 ° C. for 2 to 7 hours; A mixed liquid cooling step of cooling the mixed liquid of the first fermentation liquid and the onion extract liquid which has undergone the mixed liquid heating step to 5 to 30 ° C .; The mixed solution of the first fermentation broth and onion extract after the cooling step of the mixed solution is put into the fermentation vessel and comprises a mixed solution fermentation step of fermentation for 2 months to 3 years at room temperature.

Description

Onion fermentation broth and preparation method thereof {FERMENTED EXTRACT OF ONION AND MANUFACTURING PROCESS OF THE SAME}

The present invention relates to an onion fermentation broth and a manufacturing method thereof, and more particularly, to the onion extract obtained by hot-water extraction of onion, plum, grape, lead, guava, etc. Add and mix the first fermentation solution extracted by fermenting any one or two or more ingredients selected from edible fruits, herbal medicines, and vegetables, and fermenting the mixture to make it easy to drink regardless of gender, age, or seasoning. It can be applied to health foods and vital foods to promote consumer health, and can be widely applied to cosmetics and medicines, thereby contributing to income growth by expanding its application scope. It relates to an onion fermentation broth and a method for producing the same.

In general, onion (Allium cepa) is a plant belonging to allium (or Lilium) allium (or leek), as shown in Figure 1, Garden Onion, Round Onion (Bulb) Onion), refers to what is called a Charlotte (Shallot).

Figure 1. Onion

Although onions vary from culture to culture, they are distributed in the form of raw, frozen, canned, pickled, and dried, which vary depending on the type of spicy, topping, mild, sweet, etc. For a long time, humans have been chopping or slicing onions and using it as a condiment in almost every dish.

In some cultures, onions pickled in vinegar can be eaten as snacks, especially in the United Kingdom, which is served as a main dish in seafood and potato fries.

In India, onion is commonly used in Indian curry as a basic ingredient for cooking, and is also made in paste form to be used for main or secondary dishes.In Korea, various ingredients for side dishes, kimchi, and seasoning ingredients are used when cooking food. It is used.

Looking at the nutritional constituents of these onions, depending on various environmental factors such as varieties, harvest time, soil, climate, etc., it contains about 90% moisture, about 8g of sugar, and about 1g of protein. It is relatively high in protein content and contains glucose, sugar, fructose, maltose and so on.

In addition, onions are rich in minerals such as potassium (K), calcium (Ca), iron (Fe), phosphorus (P) and sodium (Na), as well as dietary fiber and folic acid. It was analyzed that it did not contain fat, while fat.

In addition to being used as a seasoning ingredient, onions have been used for medicinal purposes. It is effective. 'As a folk remedy in Korea, onion has been used for healing of neuralgia, arthritis, burn treatment, wrinkle removal, hair regrowth, energetic enhancement, bronchial asthma, urticaria and skin rash.

In modern times, research on the pharmacological effects of onions is becoming more active, and as a result, it is known that one of the main reasons why onions exhibit pharmacological effects is from sulfur compounds that emit onion's tangy taste and peculiar smell. In addition, pectin, flavonoids, glutathione, selenium, and the like have been shown to have antioxidant, anticancer, and detoxification effects.

For example, the outer skin of onion contains a large amount of quercetin, a kind of flavonoid, as a pigment component, and quercetin is a free radical which is highly reactive in vivo and damages various components of cells. Powerful antioxidants that reduce and reduce the low-density lipoprotein oxidation that causes atherosclerosis and heart disease, protect and regenerate vitamin E, an antioxidant in the body, and inactivate the harmful effects of metal ions It has been reported to prevent hypertension by function to prevent oxidative damage of cells and rancidity of fat.

Such quercetin is also contained in tea, apples, and the like. Onion quercetin has been reported to have twice as much body utilization as tea quercetin and three times higher than that of apple quercetin.

On the other hand, the deposition of cholesterol in the blood of the human body is also known to be closely related to circulatory disorders. Hyperlipidemia in the blood of the onion-fed group and the non-onion group in onions with butter. Although the total cholesterol content was increased to the level of, the results showed that the total cholesterol content in the blood of onion fed group was not changed as usual.

This means that onion does not inhibit fat absorption in the body, but it has the effect of lowering blood cholesterol content by absorbing cholesterol in the lipid metabolism process after being absorbed in the body or by promoting the decomposition of existing cholesterol. will be.

In addition, onions contain ingredients that promote the absorption of vitamin B ₁ , and eating onions with it promotes the body's absorption of vitamin B ₁ from foods, resulting in increased metabolism, faster fatigue, and better stamina. It is also known to work on nervous breakdowns.

In addition, Alliin-based volatiles contained in onions stimulate the mucous membranes of the stomach and intestines to promote digestion and activate the coronary effect, which is good for intestinal disability. Onion fat-soluble sulfur compounds are effective in the early stages of cancer. And diallyl sulfide has been reported to be effective in the prevention of colorectal cancer, lung cancer and gastric cancer caused by carcinogens.

In Korea, the Gyeongsangnam-do Agricultural Research and Extension Institute conducted a joint study with Kyungpook National University and Gyeongsang National University to study the anticancer effects on onion extracts, and found that the extracts of pharmacological components contained in onion bulbs and skins have the effect of inhibiting cancer cell growth in animals. It was. The team found that 75% ethanol extracts are effective in inhibiting cancer-related enzyme activity, ascites cancer, skin cancer, and gastrointestinal cancer.

In addition, a series of studies confirmed that quercetin, an antioxidant component of onion, is effective for diseases such as cataracts, cardiovascular diseases, breast cancer, colon cancer, ovarian cancer, gastric cancer, lung cancer, and bladder cancer. Disulfides, tree Phytochemicals, also known as trisulfides, cepaenes and vinyl dithiins, have also been reported to have anti-cancer and antimicrobial effects.

As described above, as the pharmacological efficacy of onions is known, various attempts have been made to develop healthy foods using onions, but in most cases, the fresh onions are ground or juiced or mixed with onions and apples. It is limited to onion juice made by grinding juice.

Health foods made using onions, such as onion juice of the prior art, there is a problem that can not be distributed while stored for a long time because the deterioration or decay after a certain period of time.

In addition, conventional onion health foods such as onion juice is not easy to drink because of the unique flavor of onion is not easy to drink other than a specific class of people having a special purpose, such as diet, there is a problem that its consumption is very limited.

The present invention is to solve such a conventional problem, the object of the plum in the onion extract obtained by hot-water extraction (Hot-water extraction), grape, lotus, guava (Guava), etc. A method of producing a new onion fermentation broth, which adds and mixes a first fermentation broth extracted by fermenting any one or two or more ingredients selected from edible fruits, herbs and vegetables, and ferments the mixture.

Another object of the present invention is to be used as a seasoning liquid that can easily drink regardless of age and sex or enhance the flavor when cooking food, and to apply to health foods and vital foods to promote the health of consumers To provide new onion fermentation broth, which can be applied to a wide range of cosmetics, cosmetics, and medicines, and contributes to income growth by extending its application scope.

In order to achieve the above object, the method for producing an onion fermentation broth according to the present invention is any one or two or more ingredients selected from edible fruits, medicinal herbs, vegetables, such as plum, grape, lead, guava, 30 to 80% by weight and sugar or honey A first fermentation broth extracting step of extracting the first fermentation broth by mixing 20 to 70 wt% into a container and then fermenting at room temperature for 3 to 6 months; Onion extract hot water extraction to obtain onion extract of 10-30 brix concentration by putting onion and water into the container at a ratio of 1: 0.5-1: 5, and then heating it at a temperature of 60-120 ° C. for 1.5-72 hours. Steps; An onion extract mixing step of mixing 50 ~ 97 vol% of the onion extract obtained in the hot water extracting step of the onion extract solution and 3 to 50 vol% of the first fermentation solution obtained in the first fermentation extracting step; A mixed solution heating step of putting the mixed solution of the first fermentation solution and the onion extract solution into a container and heating at a temperature of 60 to 120 ° C. for 2 to 7 hours; A mixed liquid cooling step of cooling the mixed liquid of the first fermentation liquid and the onion extract liquid which has undergone the mixed liquid heating step to 5 to 30 ° C .; A mixed solution fermentation step of fermenting the mixed solution of the first fermentation broth and the onion extract after the cooling step of the mixed solution to a fermentation vessel for 2 months to 3 years at room temperature; Onion fermentation broth obtained by injecting the fermentation broth obtained through the mixed solution fermentation step is configured to include an onion fermentation broth packaging step of packaging.

In the hot spring extracting step of the onion extract in the present invention is characterized by mixing one or two or more ingredients selected from the ginseng, red ginseng or other animal / plant material in the onion in a weight ratio of 1: 0.2 to 1: 5.

Onion fermentation broth according to the present invention is prepared through the above manufacturing process, it has a feature consisting of 50 ~ 97vol% onion extract and 3-50vol% of the first fermentation.

In the onion fermentation broth prepared by the present invention, since the first fermentation broth obtained from any one or two or more ingredients of edible fruits such as plum, grape, lead, guava, or vegetables is added, the mixture of the first fermentation broth and onion extract is heated. Onion fermentation broth obtained through the fermentation process after cooling and can also feel the flavor of the raw materials of the first fermentation solution as it is, and everyone can drink immediately (飮 用) has the effect that the scope of application is very wide.

In addition, it lowers the blood cholesterol content, anti-cancer, antimicrobial action of the onion's inherent effect is not reduced at all because there is an effect that can promote the health of consumers.

 In addition, the onion fermentation broth prepared according to the present invention can be stored for a long time while maintaining its inherent functionality, and can be widely applied to beauty products such as cosmetics, soaps, shampoos, and antibacterial and sterilizing products for wound healing. As a result, the income of plum, grape, lead, guava, onion growing farmers and onion processed food companies, which are the raw materials of the first fermentation liquid, can be expected.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

The method for preparing onion fermentation broth according to the present invention includes a first fermentation broth extracting step, onion extract hot water extraction step, onion extract mixing step, mixed solution heating step, mixed solution cooling step, mixed solution fermentation step and onion fermentation broth packing step It is configured by.

In the extracting step of the first fermentation solution of the present invention, by mixing 30 to 80% by weight of any one or two or more ingredients selected from edible fruits such as plum, grape, lead, guava, or herbs and vegetables and 20 to 70% by weight of brown sugar or honey Put in a container, and fermented at room temperature for 3-6 months to extract the first fermentation broth.

In the onion extract hot water extraction step, put the cleanly washed onion into the container and hot water extraction while heating at a temperature of 60 ~ 120 ℃ for 1.5 to 72 hours in the state of adding clean water to obtain an onion extract.

In this process, the addition ratio of water to onion is adjusted in the range of 1: 0.5 to 1: 5 so that the concentration of the final onion extract is 10 to 30 brix.

In the onion extract hydrothermal extraction step, the onion extract may be extracted by mixing one or two or more ingredients selected from ginseng, red ginseng or other animal / vegetable plants in a weight ratio of 1: 0.2 to 1: 5.

In the onion extract mixing step of the present invention obtained by fermenting any one or two or more materials selected from 50 ~ 97 vol% onion extract obtained in the onion extract hot water extraction step and edible fruit, herbs, vegetables, vegetables, such as plum or grape or lead or guava 3 to 50 vol% of the first fermentation solution is mixed uniformly.

In the mixed solution heating step, the mixed solution of the first fermentation broth and the onion extract solution is heated at a temperature of 60 to 120 ° C. for 2 to 7 hours while the mixed solution of the first fermentation broth and the onion extract is put into a container. Cool the mixture of onion extract at 5 to 30 ° C.

On the other hand, in the fermentation step of the mixed solution of the present invention, the mixed solution of the first fermentation broth and onion extract of the cooled state is put into the fermentation vessel and then fermented at room temperature for 2 months to 3 years, after such a fermentation step, the present invention According to the onion fermentation broth is obtained.

The onion fermentation broth prepared as described above is packaged by injecting into a container for each unit dose formed in a pouch or bottle form.

Plum, one of the raw materials of the first fermentation solution of the present invention, is the fruit of the plum tree, as shown in the following Figure 2. Makes blood normal In addition, it controls the heat of the intestines, regulates thirst, stops sedimentary eggs and stops limb pain .... 'As it is written, sterilization and detoxification have been excellent since ancient times. It is widely used in folk remedies because it is known to release poison and prevent food poisoning.

Figure 2. Plums

In addition, since plum contains 15 times as much citric acid as lemon and contains minerals such as Ca, it is known to be effective in activating metabolism in the body, removing wastes, and inhibiting lactic acid production during exercise.

Meanwhile, grape, which is one of the raw materials of the first fermentation solution of the present invention, refers to the fruit of the Vitis plant, as shown in the following Figure 3, which is a fruit that can be eaten even in a raw state, and wine It is also used to make juices, jelly, raisins, and more.

Figure 3. Grapes

Such grapes are not only rich in iron but also hematopoietic, which is known to prevent anemia, which is easy to occur in pregnant women and women. It contains a lot of glucose and fructose and is known to be effective for fatigue recovery.

Potassium (K) contained in grapes is known to help diuresis, improve blood circulation, and reduce swelling. The scientists reported in the journal Science that contains resveratrol, a protein that blocks the body's disease. As reported by the Korean Society of Cardiology, it has been studied that grapes are good for anti-cancer activity and prevention of atherosclerosis and heart disease.

On the other hand, one of the raw materials of the first fermentation broth of the present invention is tropical (Asian) is grown in farmhouses as the origin of tropical Asia, but is cultivated a lot in ornamental ponds, as shown in Figure 4 in the following round green The leaves of about 40㎝ in diameter and emerge from the root stem and rise about 1m high above the water. The roots are round rod-shaped and extend long to the side and have many nodes.

Figure 4. Kite

Lotus roots, petioles and fruits are used for food, leaves are used as astringents and hemostatic agents, and they are used for the treatment of nocturnal enuresis. Root is used as a tonic, and fruit is also used as a tonic or tonic.

Lotus leaf to remove the heat, remove unnecessary moisture in the body and hemostasis, it is effective in summer diarrhea, edema, various bleeding, dizziness due to postpartum bleeding. In addition, lotus leaf is used as a medicinal herb because of its excellent astringent effect, and is used to treat enuresis in the private sector.

In addition, lotus root has a relatively high content of vitamins and minerals, not only as a medicine but also cooked. Lotus root is a fever, hemorrhagic, bleeding, anti-inflammatory, hemostatic action is used to urinate due to fever, hemorrhagic disease, cystitis, flowers are known to be effective in releasing the blood from bruises.

Meanwhile, guava, which is a raw material of the first fermentation solution of the present invention, is a shrub or small arborescent native to Mexico, the fruit of which is a raw material of jam or jelly, and the leaves are used as tea substitutes, bark or root bark. Is used as astringent or dye.

Figure 5. Guava Tree and Berries

Guava is known to be good for the prevention and improvement of diabetes by the guava polyphenol component to suppress the rise of postprandial blood sugar level, and the polyphenol component contained in the leaf is known to help atopic dermatitis.

In addition, the dried leaves of guava also contain vitamin-like substances called vitamin B, vitamin C and vitamin U. The vitamin U inhibits the secretion of gastric acid, promoting metabolism of the gastric mucosa and improving gastric ulcers. In addition, the tannin component of guava is known to be effective in preventing aging by inhibiting the generation of lipid peroxide that causes aging.

In addition, guava's tannin component acts well for constipation and diarrhea, and guava is known to have anticancer effects because it contains a lot of vitamin C, magnesium, potassium, and minerals.

When extracting the first fermentation solution using edible fruits such as plum, grape, lead, guava or herbal medicine or vegetables, wash the selected material with clean water, and then dry it thoroughly with 30 to 80% by weight of material and sulfur. 20 to 70% by weight of sugar or honey (preferably 50:50) is mixed in a container, sealed and fermented for 3 to 6 months.

In this process, open the lid of the container about a week later and stir it uniformly to prevent the brown sugar from settling on the bottom of the container. One fermentation broth is obtained, and the obtained first fermentation broth is stored at cool room temperature.

In the present invention, the raw material of the first fermentation liquid is not limited to the plum, grape, research bar described above, and other edible fruits or edible vegetables, herbal medicine containing a high flavor and functional ingredients may be applied.

Example

Preparation of First Fermentation Liquid

After harvesting in May, 1kg of fresh plums were removed from the water, and then washed in running water.

1 kg of brown sugar was added to 1 kg of the prepared sweet plum, and then evenly mixed. The first fermented liquid was extracted by fermenting at room temperature for 5 months with the lid closed while filling the fresh plum with torn sugar inside the separately prepared container.

During the fermentation process, the lid of the container was opened and stirred evenly every week for the first month to prevent the brown sugar from settling on the bottom of the container.

Hot water extraction of onion extract

Freshly washed onion 1kg, ginseng 200g and 5ℓ of clean water in a container while hot water was extracted for 48 hours while heating to a temperature of 100 ℃ extracted onion extract of 20brix concentration.

Preparation of Onion Fermentation Liquid

90 vol% of the onion extract obtained in the hot water extracting step of extracting the onion extract and 10 vol% of the first fermentation solution obtained in the first fermentation extracting step were mixed, and the mixture of the first fermentation broth and the onion extract was added to a container at a temperature of 80 ° C. 6 After heating for a time, the mixture of the first fermentation broth and onion extract was cooled again to 5-30 ° C.

The fermentation broth according to the present invention was prepared by fermenting the mixed solution of the first fermentation broth and onion extract in the cooled state for 6 months at room temperature, and the onion fermentation broth prepared by the present invention is a unit dose such as a pouch. Packed in a separate container and stored at cool room temperature.

As described above, the onion fermentation broth according to the present invention can be consumed without refusal, regardless of age or gender, since the flavor of the first fermentation solution is maintained as it is when it is drunk as a health food. Applicable

In addition, the onion extract is applied to the production of onion fermentation broth of the present invention is extracted by the hot water extraction method, since the active ingredient of the onion is also extracted intact, the pharmacological effect of the onion inherent is greatly improved.

Accordingly, the onion fermentation broth of the present invention may be applied as a raw material of antiseptic and antimicrobial products for wound healing as well as ingested as a health food or as a raw material of functional beauty products such as shampoo, soap, and cosmetics.

Claims (3)

Mix 30 to 80% by weight of one or more ingredients selected from the group consisting of plum, grape, lead and guava, and 20 to 70% by weight of brown sugar or honey, put them in a container and ferment for 3 to 6 months at room temperature. Extracting the first fermentation solution;
Put onion, water and ginseng or red ginseng in a container in a weight ratio of 1: 0.5-5: 0.2-5, respectively, and extract hot water with heating at 60-120 ℃ for 1.5-72 hours to extract onion extract of 10-30brix concentration. Onion extract hydrothermal extraction step;
An onion extract mixing step of mixing 50 ~ 97 vol% of the onion extract obtained in the hot water extracting step of the onion extract solution and 3 to 50 vol% of the first fermentation solution obtained in the first fermentation extracting step;
A mixed solution heating step of putting the mixed solution of the first fermentation solution and the onion extract solution into a container and heating at a temperature of 60 to 120 ° C. for 2 to 7 hours;
A mixed liquid cooling step of cooling the mixed liquid of the first fermentation liquid and the onion extract liquid which has undergone the mixed liquid heating step to 5 to 30 ° C .;
A mixed solution fermentation step of fermenting the mixed solution of the first fermentation broth and the onion extract after the cooling step of the mixed solution to a fermentation vessel for 2 months to 3 years at room temperature;
Method for producing an onion fermentation broth, characterized in that it comprises an onion fermentation broth packaging step of injecting and packaging the onion fermentation broth obtained by the mixed solution fermentation step in a container for each unit dose. delete An onion fermentation broth prepared by the production method according to claim 1, which comprises 50 to 97 vol% of onion extract and 3 to 50 vol% of the first fermentation broth.