Method for producing laver-shaped processed food using onions

Abstract

The present invention relates to a method for producing a laver-form processed food using onions, and more particularly, to a method for producing a laver-form processed food using onions having an excellent taste and improved flavor. According to the method of the present invention, onion flakes are prevented from adhering to a laver curtain for drying after molding and drying and from being damaged when the onion flakes are separated from the laver curtain, thereby making it possible to mass-produce a thin and elastic laver-form processed food without wasting raw materials. The laver-shaped processed food prepared by the method of the present invention has high palatability because the unique peppery taste and odor are removed and the original fragrance and natural sweet taste of onions are increased, and contains a large amount of useful components such as quercetin, thereby improving the freshness retaining property, and thus is a popular processed food with high added value. Furthermore, the laver-form processed food according to the present invention has a soft texture and excellent elasticity, although the laver-form processed food is mainly made of onion as a vegetable, the rough texture unique to the vegetable is significantly improved so as to be similar to the degree of laver used in laver rice. In addition, since the solubility is high, the composition can be easily dissolved in saliva when put into the mouth, and therefore, there is almost no foreign body sensation. Therefore, the processed food in the form of laver using onions according to the present invention can replace laver for laver rice, seasoning laver, or the like, and thus is very useful.

Description

Technical Field

[0001] The present invention relates to a method for preparing laver-shaped processed food by using onions, and more particularly, to a method for preparing laver-shaped processed food by using onions having excellent taste and improved flavor. Background Art

[0002] Onion (Allium cepa L.) is one of the most cultivated vegetables in the world with a unique taste and aroma. It is used as a main spice in cooking and processing food. Onion is a representative crop that forms bulbs among Liliaceae crops. From the perspective of growth and development, flowering and fruiting, it can be considered that it takes two years to complete. Depending on the changes in the cultivation form or the growth and development process, it may be completed within a year, but if it passes the normal stage, the seeds germinate and the vegetative growth is completed, so that the bulb grows to a certain extent, and a new growth point is generated inside it, and flower bud differentiation and flower stem development are carried out at this growth point.

[0003] Onions contain quercetin-related substances and organic sulfur compounds, which dissolve and eliminate unnecessary fat and cholesterol in the blood, thereby preventing arteriosclerosis and hyperlipidemia. They also have the property of decomposing and eliminating blood clots while preventing the formation of blood clots that block blood vessels, so they have the function of preventing and treating circulatory system disorders. In addition, onions reduce the viscosity of blood due to their blood dilution effect (cellulose dissolving activity and lipid-lowering effect), thus making the blood easy to flow without being sticky and clear and clean. Moreover, onions reduce blood sugar and promote insulin secretion, so they can also treat diabetes, and have the effect of lowering blood pressure, so they have excellent effects on patients with hypertension. The above-mentioned onion mainly contains quercetin glycosides, namely quercetin-3-O-glucoside, quercetin-3,4'-diglucoside, quercetin-4'-glucoside, etc. as main components, and contains a large amount of allyl sulfide system compounds such as propyl allyldisulfide that emit a spicy taste.

[0004] On the other hand, due to the recent overproduction of domestic onions and the large-scale import of onions produced abroad, which has led to a sharp drop in prices, a large amount of onions are discarded in the fields of production areas every year. As a result, excessive government budgets are required and farmers' incomes are reduced. Therefore, as a measure to promote onion consumption, it is urgently necessary to develop secondary processed foods that use onions as the main ingredient, are easy to consume, and have high added value.

[0005] Although this onion has excellent health functions, its unique spicy taste and smell will affect its intake, and it has the disadvantage of being difficult to process. Specifically, from the perspective of the current domestic onion consumption status, 96% of onions are used in households (including the catering industry), and are consumed as unprocessed raw onions, while only about 4% are consumed as processed onions. From the perspective of processed onion foods, although a variety of processed products such as dried onion powder, onion strips, onion rings, onion chili sauce, onion noodles, onion juice, onion fermented wine, jam with added onions, bread with added onion powder, and onion drinks have been developed, the consumption of seasoning materials or additives is limited. In the case of fermented wine, the pungent smell contained in onions is more strongly emitted in distilled wine, so the actual situation is that the processing and production are negligible due to consumer taboos. Compared with green onions and garlic, the application of this onion can be said to be relatively small. Although research and development have been carried out to date, it has not yet met the various preferences of consumers.

[0006] Under such background, the present inventors want to use onions to make processed foods in the form of laver, so that consumers can easily and happily use onions containing a large amount of quercetin without feeling disgusted. Summary of the invention

[0007] Technical issues

[0008] The problem to be solved by the present invention is to provide a method for preparing laver-shaped processed food by utilizing onions.

[0009] In addition, another problem to be solved by the present invention is to provide a processed food in the form of laver using onions prepared according to the above method.

[0010] Problem Solving Solutions

[0011] In order to achieve the above-mentioned object, the present invention provides a method for preparing a processed food in the form of laver using onions, the method comprising: (1) a step of freezing the onions with the skin removed; (2) a step of thawing the onions and putting them into a compression grinder for crushing; and (3) a step of forming a mixture of the onion crushed material obtained in the above step (2) and mixed with water into sheets and then drying the mixture.

[0012] According to one embodiment of the present invention, in step (1), the onions may be frozen while being immersed in 0.2-2.0% (w / w) salt water.

[0013] According to one embodiment of the present invention, the average diameter of the onions crushed in step (2) may be 1 to 4 mm.

[0014] According to one embodiment of the present invention, the mixture of step (3) can be prepared by mixing crushed onion and water in a weight ratio of 1:2 to 6.

[0015] According to one embodiment of the present invention, the mixture of step (3) may further contain 1 to 5 parts by weight of onion peel extract relative to 100 parts by weight of the crushed onion.

[0016] According to one embodiment of the present invention, the mixture of step (3) may further contain 1 to 30 parts by weight of crushed vegetables, fruits or seaweeds based on 100 parts by weight of crushed onion.

[0017] According to one embodiment of the present invention, the above-mentioned vegetables can be one or more selected from spinach, cabbage heart, cabbage, tomato, purple cabbage, purple sweet potato, sweet pumpkin, red lantern pepper and carrot, the above-mentioned fruit can be one or more selected from mango, watermelon and banana, and the above-mentioned seaweed can be one or more selected from nori, kelp, kombu and deertail seaweed.

[0018] According to one embodiment of the present invention, the drying in step (3) may be performed at 80 to 120° C. for 15 to 60 minutes.

[0019] According to one embodiment of the present invention, after the above drying, a secondary drying step at 50 to 70° C. for 1 to 20 minutes may be further performed.

[0020] According to an embodiment of the present invention, the processed food in the form of laver may be dried laver.

[0021] According to an embodiment of the present invention, the production method may further include the step of crushing and seasoning the dried laver-shaped processed food in the step (3) to produce a Furikake-shaped food or a seasoned laver-shaped food.

[0022] In order to achieve the above-mentioned other object, the present invention provides a processed food in the form of laver using onion produced by the above-mentioned method.

[0023] Effects of the Invention

[0024] According to the method of the present invention, onion slices are prevented from adhering to a drying tray or laver curtain after forming and drying and being damaged when the onion slices are separated from the tray or laver curtain, thereby enabling mass production of thin and elastic laver-shaped processed foods without wasting raw materials.

[0025] The processed food in the form of laver produced by the method of the present invention has a high preference because the unique spicy taste and smell are removed and the original fragrance and natural sweetness of onions are increased, and contains a large amount of useful ingredients such as quercetin, thereby improving the freshness, and is therefore a processed food with high popularity and added value. In addition, although the processed food in the form of laver of the present invention is made of onions as vegetables as the main material, the rough taste peculiar to the vegetable is significantly improved, making it similar to the laver used for laver rice rolls, so the mouthfeel is soft and the elasticity is excellent. In addition, due to the high solubility, it can be easily dissolved in saliva when put into the mouth, so there is almost no foreign body sensation. Therefore, the processed food in the form of laver using onions of the present invention can replace laver for laver rice rolls or seasoning laver, etc., and is therefore very useful. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The flowchart shows the method for producing a laver-shaped processed food using onions according to the present invention.

[0027] Figure 2a and Figure 2b This is a photograph showing a state in which onion crushed material is being conveyed to a drying device after being molded according to one embodiment of the present invention.

[0028] Figure 3a is a photograph showing the appearance of a processed food in the form of laver using onions according to Example 1 of the present invention, Figure 3b This is a photograph showing the appearance of a processed food in the form of laver using onions and various vegetables or seaweeds according to Example 2 of the present invention.

[0029] Figure 4 This is a photograph showing the appearance of an apparatus for producing a laver-shaped processed food using onions according to an embodiment of the present invention. DETAILED DESCRIPTION

[0030] Below, various aspects of the present invention and a number of specific implementation examples are examined in more detail.

[0031] According to one aspect of the present invention, the present invention relates to a method for making a processed food in the form of laver using onions, the method comprising: (1) a step of freezing onions with the skin removed; (2) a step of thawing the onions and then putting them into a compression grinder for crushing; and (3) a step of mixing the onion crushed material obtained in the above step (2) with water and forming the mixture into sheets and then drying the mixture.

[0032] The above step (1) is a step of freezing the onions with the skin removed.

[0033] The onions are preferably cut into small pieces and then frozen, and the average diameter of the cut onions is preferably 5 to 20 mm.

[0034] Furthermore, when freezing the onions, they are frozen while immersed in 0.1 to 3.0% (w / w) salt water, preferably in 0.2 to 2.0% (w / w) salt water, more preferably in 0.3 to 1.5 (w / w) salt water, and even more preferably in 0.5 to 1.0 (w / w) salt water.

[0035] When the onions are frozen and then thawed while immersed in salt water as described above, the sugars and allyl sulfide compounds contained in the onions are discharged together with water by osmotic pressure, thereby significantly removing the peculiar smell and taste of the onions and making the onions softer. When the concentration of the salt water in which the onions are immersed is less than the above lower limit, the peculiar smell and taste of the onions are not sufficiently removed, and when it exceeds the above upper limit, the flavor inherent in the onions is reduced and the salty taste is enhanced, thereby reducing the functionality.

[0036] In addition, the onions are frozen for more than 2 days, preferably for 2 to 7 days, and more preferably for 3 to 5 days.

[0037] In this way, when the onions are frozen and then thawed, part of the sugar components contained in the onions are removed, so that the onion slices can be easily separated from the drying tray or laver curtain after the onions are formed and dried. In the case where the onions are not frozen and then thawed, the onion slices adhere to the drying tray or laver curtain after the onions are formed and dried, so that when the onions are separated from the tray or laver curtain, not only will they be damaged, but also the bitterness will be enhanced, thereby reducing the functionality.

[0038] The step (2) is a step of thawing the frozen onions and then putting them into a compression grinder for grinding.

[0039] The compression pulverizer is not particularly limited as long as it is a machine capable of compression pulverization. A specific example of the compression pulverizer is a screw-type compression pulverizer having one or more punching plates.

[0040] The average diameter of the compressed and crushed onions is 1 to 4 mm, preferably 1 to 3 mm, and more preferably 1 to 2 mm. In addition, the moisture content of the onions is 90% (w / w) or more, and the moisture is lost by compression and crushing, so that the moisture content is less than 20% (w / w), preferably less than 15% (w / w), and the size of the fiber becomes small, so it is easy to shape.

[0041] If the average diameter of the onions is less than the lower limit, during the process of molding the crushed onions, the onions escape from the gaps of the drying tray or the laver curtain, resulting in raw material loss, which reduces the yield and makes processing difficult. In addition, when the upper limit is exceeded, it is not only difficult to mold the onions into a uniform shape and / or thickness, but also difficult to mold them into a thin thickness when processed into a laver form, which leads to poor elasticity and taste of the final product. Only when the onions are crushed into the above-mentioned size range can the loss of raw materials be minimized during the production of processed foods, and can they be molded into a uniform shape and / or thickness, especially when processed into a laver form, it is easy to mold them into a thin thickness. In addition, when the onions are crushed into the above-mentioned size range, the onions themselves have cohesiveness due to the sugars contained in the onions, so there is no need to add additives such as starch to mold processed foods.

[0042] The step (3) is a step of forming a mixture of the ground onion obtained in the step (2) and water into a sheet shape and then drying the sheet.

[0043] The mixture of step (3) can be prepared by mixing crushed onion and water in a weight ratio of 1:2 to 6, preferably in a weight ratio of 1:3 to 5.

[0044] When the water in the above weight ratio is mixed with the compressed and crushed onion, it is easy to form into a thin sheet. When the content of water mixed in the above crushed onion is less than the above lower limit, it is difficult to form the above mixture into a thin sheet. When it exceeds the above upper limit, the cohesive force of the mixture is weakened, and it is difficult to maintain the shape after drying, or there is a problem that even if the shape is maintained, it is easy to break.

[0045] The mixture may further contain 1 to 5 parts by weight, preferably 2 to 4 parts by weight, of an onion peel extract based on 100 parts by weight of the crushed onion.

[0046] When the onion peel extract is included in the above-mentioned mixture at the above-mentioned weight ratio, not only the freshness of the processed food is significantly improved, but also an excellent effect is shown in terms of functionality. In any case, if the onion peel extract as described above is further included, the content of flavonoids such as quercetin will be increased. In the case where the weight ratio of the onion peel extract relative to the above-mentioned onion crushed material is less than the above-mentioned lower limit, the effect of increasing the freshness of the processed food will be negligible, and in the case of exceeding the above-mentioned upper limit, the cohesive force of the mixture containing the above-mentioned onion crushed material will be reduced, so that it will be difficult to maintain the form of the final product, and the functionality of the processed food will be reduced.

[0047] The onion peel extract can be prepared by mixing onion peel with water at a weight ratio of 1:10 to 30, preferably at a weight ratio of 1:15 to 25, and more preferably at a weight ratio of 1:18 to 22, and extracting at 65 to 95° C., preferably at 70 to 90° C., and more preferably at 75 to 85° C. for 0.5 to 10 hours, and preferably at 1 to 5 hours, and then concentrating under reduced pressure. When the weight ratio of the onion peel to water is out of the above range, the amount of the effective ingredient of the onion peel contained in the extracted extract will be small.

[0048] The above-mentioned "extract" includes not only a crude extract obtained by extracting the above-mentioned onion peel with hot water, but also a processed product of the onion peel extract. For example, the onion peel extract can be made into a powder state by a follow-up process such as freeze drying or spray drying. The onion peel extract contained in the above-mentioned mixture of the present invention is preferably a powder form obtained by freeze drying the onion peel hot water extract.

[0049] In addition, the above-mentioned mixture may further contain 1 to 30 parts by weight of crushed vegetables, fruits or seaweed relative to 100 parts by weight of crushed onion, preferably further contains 1 to 10 parts by weight of crushed vegetables, fruits or seaweed, and more preferably further contains 3 to 10 parts by weight of crushed vegetables, fruits or seaweed.

[0050] There is no particular limitation on the types of vegetables, fruits or seaweeds that may be included in the mixture, as long as the texture of the dietary fiber is not too hard to impair the taste of the final product.

[0051] As a specific example, the above-mentioned vegetables can be one or more selected from spinach, Chinese cabbage, cabbage, tomato, purple cabbage, red lantern pepper (Paprika) and carrot, the above-mentioned fruit can be one or more selected from mango, watermelon and banana, and the above-mentioned seaweed can be one or more selected from nori, kelp, kombu and radish.

[0052] When the weight ratio of the vegetable, fruit or seaweed pulverized material to the onion pulverized material is within the above range, the soft texture of the product can be maintained to the maximum extent and various colors and / or flavors can be realized. When the weight ratio of the vegetable, fruit or seaweed pulverized material is less than the above lower limit, the effect of adding the vegetable, fruit or seaweed pulverized material is negligible, and when the weight ratio exceeds the above upper limit, the solubility of the product is reduced or the texture is rough, thereby reducing the palatability.

[0053] In addition, the present invention can perform a process of drying the mixture containing the above-mentioned crushed onion material in a process of irradiating far-infrared rays and / or in a mixing dryer after forming the mixture into a thin sheet form, i.e., a laver form. When the above-mentioned far-infrared irradiation and drying in a mixing dryer are performed simultaneously, not only the content of quercetin contained in the formed mixture is increased, but also bacteria and molds that can parasitize in the above-mentioned mixture are sterilized, and the above-mentioned formed mixture is dried uniformly and quickly, so it is desirable to increase production efficiency and improve commercial quality.

[0054] The far infrared irradiation can utilize a far infrared lamp to emit a wavelength in the range of 1 to 100 μm, preferably a wavelength in the range of 2 to 50 μm, and more preferably a wavelength in the range of 2 to 14 μm for 10 to 100 minutes, preferably 20 to 40 minutes. When the wavelength of the far infrared ray is within the above range, the formed mixture can be dried uniformly, and the content of quercetin in the mixture can be increased by at least 5%, preferably by 10%, and more preferably by 10 to 30%. When the wavelength of the far infrared ray is less than the above lower limit, the content of quercetin in the mixture will decrease, and when it exceeds the above upper limit, the effect of increasing the content of quercetin brought about by the far infrared irradiation will be negligible.

[0055] The drying in the mixing dryer may be performed at a temperature significantly higher than the normal laver production temperature of 40 to 45° C., that is, 80 to 120° C., for 15 to 60 minutes, preferably 20 to 50 minutes, and more preferably 30 to 40 minutes. When the drying temperature or time is lower than the lower limit, the drying time needs to be too long, and when the drying temperature or time exceeds the upper limit, the laver may become wrinkled or cracked, resulting in an unsightly shape and bitter taste, thereby reducing the appetizing degree.

[0056] In addition, after the drying in the above-mentioned mixing dryer is completed, a secondary drying step may be further performed at 50 to 70° C., preferably at 50 to 60° C., more preferably at 50 to 55° C. for 1 minute to 20 minutes, preferably 5 minutes to 15 minutes. When the secondary drying is performed under the above-mentioned conditions, the damage to the product quality can be minimized, and the moisture content of the product can be minimized.

[0057] The processed food in the form of onion laver of the present invention can be dried onion laver. The dried onion laver prepared according to the present invention preferably has an average thickness of 0.2 to 0.5 mm, because within the above thickness range, the onion laver is not easy to break, has a certain elasticity and is easy to bend and has a good taste, and can also shorten the drying time. The dried onion laver can also be cut into a certain size of quadrilateral shape for consumers to eat.

[0058] In this specification, the term "dried onion laver" refers to a processed food in the form of laver produced using the onion of the present invention.

[0059] In addition, the method may further include the step of pulverizing and seasoning the laver-shaped processed food dried in the above step (4) to prepare a bibimbap-shaped food or a seasoned laver-shaped food.

[0060] According to one aspect of the present invention, the present invention relates to a processed food in the form of laver using onions prepared according to the above method. The processed food in the form of laver using onions may be dried laver using onions.

[0061] The processed food in the form of laver of the present invention is made of onion, which is a vegetable, as the main material, but the rough texture peculiar to vegetables is significantly improved to a degree similar to that of laver used for gimbap, so that the texture is soft and the elasticity is excellent. In addition, due to the high solubility, it can be easily dissolved in saliva when put into the mouth, so there is almost no foreign body sensation. In addition, the processed food in the form of laver using onion of the present invention can replace laver for gimbap or seasoning laver, so it is very useful.

[0062] In addition, the experimental results presented below only record representative experimental results of the above-mentioned embodiments and comparative examples, and the respective effects of each specific implementation example of the present invention that is not explicitly presented below will be specifically recorded in the corresponding part.

[0063] <Example>

[0064] Example 1: Preparation of dried onion laver

[0065] (1) Onions were peeled and cut into small pieces with an average diameter of about 2 cm, and then immersed in 0.6% (w / w) salt water at about 4° C. and frozen in a refrigerator for 3 days.

[0066] (2) The frozen onions were thawed naturally and then washed twice with clean water. They were then put into a compression mill and crushed into pieces with an average diameter of 1.5 mm.

[0067] (3) A mixture of the crushed onion obtained in the above step (2) and water in a weight ratio of 1:4 is placed in a stirring tank provided in a laver forming machine, and sprayed onto a tray (laver curtain) through a supply nozzle connected to the stirring tank to form onion slices in the shape of a regular quadrilateral.

[0068] (4) The tray (porphyra curtain) on which the onion slices were formed was transported to a mixing dryer by a conveyor, dried at 120° C. for 15 minutes and at 90° C. for 10 minutes, and then secondary dried at 60° C. for 15 minutes.

[0069] (5) The dried tray (porphyra curtain) is conveyed to an automatic peeling device by a conveyor and then separated to produce dried onion porphyra.

[0070] Example 2: Adding Chinese cabbage heart (onion: Chinese cabbage heart = 100:10)

[0071] The same procedure as in Example 1 was carried out except that 10 parts by weight of ground Chinese cabbage heart was additionally mixed with the mixture in step (3) based on 100 parts by weight of ground onion to produce dried onion laver.

[0072] Example 3: Addition of onion peel extract

[0073] The same procedure as in Example 1 was carried out except that 3 parts by weight of onion peel extract was additionally mixed with the mixture in step (3) based on 100 parts by weight of the crushed onion to produce dried onion laver.

[0074] After washing the onion peel extract, the fully dried onion peel was mixed with water at a weight ratio of 1:20, and then extracted at 80° C. for 2 hours, filtered and concentrated under reduced pressure, and then freeze-dried and powdered to produce the onion peel extract.

[0075] Example 4: Simultaneous far infrared irradiation

[0076] The same method as in Example 1 was used, except that in step (4), the tray (porphyra curtain) on which the onion slices were formed was irradiated with far-infrared rays having a wavelength of 10 μm by a far-infrared lamp for 30 minutes before being moved to the mixing dryer by a conveyor, thereby producing dried onion laver.

[0077] Comparative Example 1: Omitting the freezing and thawing process

[0078] The same procedure as in Example 1 was carried out except that step (1) was omitted to produce dried onion laver.

[0079] Comparative Example 2: Omitting salt water immersion

[0080] The same method as in Example 1 was carried out except that the salt water in step (1) was omitted to produce dried onion laver.

[0081] Comparative Example 3: Using cabbage hearts instead of onions

[0082] The same method as in Example 1 was carried out except that dried Chinese cabbage heart laver was produced by using Chinese cabbage heart instead of onion.

[0083] <Test example>

[0084] All experiments were repeated 3 times and measured, and the result values ​​are shown as mean ± standard deviation. Statistical analysis utilized the Social Science Statistical Package (SPSS software, ver.20.0, SPSS Inc., Chicargo, IL, USA). One-way ANOVA was performed to verify the difference of each mean value, and it was judged to be significantly different when p < 0.05. In each data, *, ** and *** mean that, compared with Comparative Example 1, there are significant differences (Student's t-test (Student's t test)) at p < 0.05, p < 0.01 and p < 0.001, respectively.

[0085] Test Example 1: Production yield and defect rate

[0086] After preparing dried laver using 10 kg of the mixture in step (4) according to the Example and the Comparative Example, the production yield (%) and the defective rate (%) with respect to the weight of the raw material were measured and shown in the following Table 1. In the following Table 1, the prepared dried onion laver was judged as defective when it was torn, had holes, or had a significantly uneven thickness.

[0087] [Table 1]

[0088]

[0089]

[0090] From the above Table 1, it can be confirmed that the dried onion laver according to the example of the present invention has a significantly higher production yield and a significantly lower defective rate than the dried onion laver according to the comparative example.

[0091] Test Example 2: Elasticity Evaluation

[0092] In order to confirm the elasticity of the dried laver according to the examples and comparative examples, one end of each sample was grasped and fixed, and then the bending angle was measured while gradually moving the other end. The results are shown in Table 2 below.

[0093] [Table 2]

[0094] distinguish Angle (°) Example 1 440.7±35.2*** Example 2 400.3±40.5*** Comparative Example 1 160.5±20.4 Comparative Example 2 420.5±30.6*** Comparative Example 3 305.6±30.4**

[0095] From the above Table 2, it can be confirmed that the dried onion laver according to the example of the present invention has significantly higher elasticity than the dried onion laver according to the comparative example.

[0096] Test Example 3: Solubility

[0097] 100 g of water at 35°C and 5 g of each of the dried laver according to the example and the comparative example were placed in a transparent container, and then the container was covered with a lid and placed on a vertical vibrator. The time until the dried laver completely lost its shape was measured under the conditions of 170 rpm and a vertical vibration amplitude of 7 cm. The above measurement results are shown in Table 3 below.

[0098] [Table 3]

[0099]

[0100]

[0101] From the observation of Table 3, it can be confirmed that the dried onion laver according to the example of the present invention has significantly higher solubility than the dried onion laver according to the comparative example.

[0102] Such a result means that the dried onion laver of the present invention is easily dissolved by saliva when put into the mouth, and thus has little foreign body sensation in the mouth.

[0103] Test Example 4: Quercetin Content

[0104] Water (HPLC grade, JT Baker, USA) and acetonitrile (HPLC grade, acetonitrile; JT Baker) were used as analytical reagents, and quercetin compounds were used as standards.

[0105] The high performance liquid chromatography-ultraviolet detector (HPLC-UVD) used Ultimate 3000 series (Thermo, USA).

[0106] Approximately 2 g of the dried onion laver according to the examples and comparative examples was placed in a 50 ml flask, and distilled water was added to the mark, after which the dried onion laver was completely dissolved and filtered using a syringe filter (0.45 μm).

[0107] The quercetin content was analyzed by high performance liquid chromatography (HPLC). The column used was Shiseido's Capcell pak C18 column (Shiseido, 5μm, 250x4.6mm), and the mobile phase used was acetonitrile and water. The sample injection volume was 10μl, the flow rate was 1.0ml / min, the temperature was 30°C, and the UV detector was measured at 203nm with the mobile phase conditions shown in Table 4 below.

[0108] [Table 4]

[0109]

[0110]

[0111] The quantitative values ​​of the samples were calculated according to the following calculation formula after substituting the peak area of ​​the measured value into the calibration curve formula (y=ax+b), and are shown in the following Table 5. The calibration curve was calculated by the least square method using concentration on the x-axis and peak area on the y-axis.

[0112] Quantitative value (mg / g) = C×(a×b) / S×1 / 1,000

[0113] (C: quercetin concentration in the test solution (μg / ml)

[0114] a: total amount of test solution (ml), b: dilution factor

[0115] S: Sample size (g), 1 / 1,000: Unit conversion factor)

[0116] [Table 5]

[0117] distinguish Quercetin content (mg / g) Example 1 0.24±0.02 Example 2 0.18±0.02 Example 3 0.26±0.03* Example 4 0.62±0.02*** Comparative Example 1 0.21±0.01 Comparative Example 2 0.22±0.02

[0118] From the observation of Table 5, it can be confirmed that the quercetin content of the dried onion laver of Example 4 produced by simultaneous far-infrared irradiation during the drying process is significantly higher than that of the dried onion laver produced by other methods.

[0119] Test Example 5: Accelerated Stability Test-Safety Evaluation of Active Ingredients

[0120] The dried laver according to the above-mentioned embodiments and comparative examples was stored at a temperature of 40°C and a relative humidity of 70% for 30 days and the quercetin content was measured, and the content of the active ingredient over the storage time was calculated as a relative ratio to the content of the active ingredient on the initial storage day (0 day, just after production) and is shown in the following Table 6.

[0121] [Table 6]

[0122]

[0123]

[0124] From the observation of Table 6, it can be confirmed that the quercetin content of the dried onion laver of Example 3 produced by adding onion peel extract during the production process has significantly less reduction over time in storage under a high temperature and high humidity environment than the dried onion laver produced by other methods.

[0125] Test Example 6: Sensory Evaluation

[0126] The dried laver according to the above-mentioned Examples and Comparative Examples was subjected to sensory evaluation.

[0127] Specifically, a panel of 50 men and women with more than 3 years of sensory testing experience in food-related fields was formed, and the preference test was implemented according to the nine-level scale method (lowest level 1, highest level 9). At this time, the statistical processing used SPSS12.0 statistical program, and the Duncan multiple range test (DMR-test; Duncan multiple range test) was used to verify the significance at the significance level p<0.05. The above evaluation results are shown in Table 8 below.

[0128] [Table 8]

[0129] distinguish smell odor Taste Overall hobby Example 1 7.0 6.8 7.0 6.9 Example 2 7.2 7.0 6.8 7.0 Example 3 7.5 7.2 7.0 7.2 Example 4 7.0 7.2 7.0 7.1 Comparative Example 1 4.3 4.0 3.0 3.8 Comparative Example 2 4.5 4.5 6.5 5.2 Comparative Example 3 5.4 6.0 2.5 4.6

[0130] From the observation of Table 8, it can be confirmed that the dried onion laver of the Examples is superior in overall palatability compared to the Comparative Examples.

[0131] On the other hand, in the case of Comparative Example 2 prepared by omitting salt water immersion, the spicy taste and smell unique to onions could not be improved, so the preference was low, and in the case of Comparative Example 3 prepared by using cabbage hearts instead of onions, the taste was poor and the preference was very low.

[0132] Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-mentioned specific embodiments. Of course, without departing from the gist of the present invention as claimed in the claims, anyone of ordinary skill in the art can implement various modifications, and equivalent changes fall within the scope of the claims.

Claims

1. A method for preparing a processed food in the form of laver using onions, characterized in that: include: (1) a step of freezing the onions with the skin removed; (2) thawing the onions and putting them into a compression crusher for crushing; as well as, (3) A step of forming a mixture of the ground onion obtained in the above step (2) and water into a sheet shape and then drying the sheet.

2. The method for preparing laver-shaped processed food using onions according to claim 1, characterized in that: In step (1), the onions are frozen while being immersed in 0.2 to 2.0% (w / w) salt water.

3. The method for preparing laver-shaped processed food using onions according to claim 1, characterized in that: The average diameter of the onions crushed in step (2) is 1 to 4 mm.

4. The method for preparing laver-shaped processed food using onions according to claim 1, characterized in that: The mixture of step (3) is prepared by mixing crushed onion and water in a weight ratio of 1:2 to 6.

5. The method for preparing laver-shaped processed food using onions according to claim 1, characterized in that: The mixture of step (3) further comprises 1 to 5 parts by weight of onion peel extract based on 100 parts by weight of the crushed onion.

6. The method for preparing laver-shaped processed food using onions according to claim 1, characterized in that: The mixture of step (3) further contains 1 to 30 parts by weight of ground vegetables, fruits or seaweeds based on 100 parts by weight of the ground onion.

7. The method for preparing laver-shaped processed food using onions according to claim 6, characterized in that: The vegetables are selected from at least one of spinach, Chinese cabbage, cabbage, tomatoes, purple cabbage, purple sweet potatoes, sweet pumpkins, red lantern peppers and carrots. The above-mentioned fruit is one or more selected from mango, watermelon and banana, The seaweed is at least one selected from the group consisting of laver, kelp, kombu, and kelp.

8. The method for preparing laver-shaped processed food using onions according to claim 1, characterized in that: The drying of step (3) is performed at 80 to 120° C. for 15 to 60 minutes.

9. The method for preparing laver-shaped processed food using onions according to claim 8, characterized in that: After the above drying, a step of secondary drying at 50 to 70° C. for 1 to 20 minutes is further performed.

10. The method for preparing laver-shaped processed food using onions according to claim 1, characterized in that: The processed food in the form of laver is dried onion laver.

11. The method for preparing laver-shaped processed food using onions according to claim 1, characterized in that: The production method further comprises the step of pulverizing and seasoning the laver-shaped processed food dried in the step (3) to produce a bibimbap-shaped food or a seasoned laver-shaped food.

12. A processed food in the form of laver using onion, produced by the method according to any one of claims 1 to 11.

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