Method for producing onion juice with reduced bitterness and onion juice produced according to the method

Abstract

The present invention relates to a method for manufacturing onion juice that can reduce the bitterness of onions and improve consumer preference, and a method for manufacturing an onion beverage including the same. The method for manufacturing onion juice comprises the steps of: immersing onions in an immersion solution; washing the immersed onions; and producing onion juice by pressing the washed onions. The method for manufacturing an onion beverage comprises the steps of: preparing a mixture by combining 75-90% by weight of onion juice, 1-10% by weight of jujube concentrate, 0.1-5% by weight of Angelica gigas concentrate, 0.1-5% by weight of Cnidium officinale concentrate, 0.1-5% by weight of Pueraria lobata concentrate, 0.1-5% by weight of safflower powder, and 3-20% by weight of indigestible maltodextrin; and sterilizing the mixture.

Description

Technology Field

[0001] The present invention relates to a method for producing onion juice with reduced bitterness and onion juice produced thereby. Background Technology

[0002] Onion (Allium cepa L.) is a biennial plant belonging to the Liliaceae family and, along with garlic, is one of the representative medicinal crops with the longest history of cultivation.

[0003] The reason onions have been cultivated for such a long history stems from their unique characteristics. Onions can be stored at low temperatures after drying their outer surface, and the ease of material supply due to large-scale cultivation has led to various attempts to utilize onions as a material.

[0004] Onions are composed of about 90% water, and their nutritional content includes protein, lipids, carbohydrates, and a large amount of minerals, as well as a balanced amount of vitamins, including vitamin B1. Onions are known to contain flavonoids such as quercetin.

[0005] Flavonoids contained in onions have antioxidant properties and are known to help regulate blood pressure and lower the risk of blood clot formation by preventing fat and cholesterol from accumulating in blood vessels, as well as exhibiting anti-inflammatory and antioxidant effects.

[0006] Despite the health benefits of onions, their distinctive pungent taste and odor make them difficult to consume raw, and their use in processed foods other than seasonings is currently challenging. To overcome this, research is being conducted on processed onion products designed to eliminate these characteristics while retaining their unique flavor and health-beneficial components. The problem to be solved

[0007] The problem that the present invention aims to solve is to provide a method for producing onion juice that can reduce the bitterness of onions and improve consumer preference.

[0008] In addition, it provides an onion beverage using onion juice with reduced bitterness. means of solving the problem

[0009] One aspect of the present invention is a method for producing onion juice with reduced bitterness, comprising the steps of: immersing an onion in an immersion solution; washing the immersed onion; and extracting the washed onion to produce onion juice.

[0010] In the present invention, the immersion solution may contain acid.

[0011] In the present invention, the pH of the immersion solution may be 2 to 5.

[0012] In the present invention, the acid may be one selected from the group consisting of tartaric acid, citric acid, malic acid, succinic acid, and phosphoric acid.

[0013] In the present invention, the immersion can be performed for 5 to 30 hours.

[0014] In the present invention, the onion may be stored for less than 3 months or 4 months or more.

[0015] The above pressing extraction can be performed at 90 to 130°C.

[0016] Another aspect of the present invention is onion juice with reduced bitterness produced by the above-described manufacturing method.

[0017] Another aspect of the present invention is an onion beverage comprising the above-mentioned onion juice, jujube concentrate, Angelica gigas concentrate, Cnidium officinale concentrate, Pueraria root concentrate, safflower powder, and indigestible maltodextrin.

[0018] In the present invention, the onion beverage may comprise 75-90% by weight of onion juice, 1-10% by weight of jujube concentrate, 0.1-5% by weight of Angelica gigas concentrate, 0.1-5% by weight of Cnidium officinale concentrate, 0.1-5% by weight of Pueraria lobata concentrate, 0.1-5% by weight of safflower powder, and 3-20% by weight of indigestible maltodextrin.

[0019] Another aspect of the present invention is a method for preparing an onion beverage comprising the steps of: preparing a mixture by combining 75-90% by weight of onion juice, 1-10% by weight of jujube concentrate, 0.1-5% by weight of Angelica gigas concentrate, 0.1-5% by weight of Cnidium officinale concentrate, 0.1-5% by weight of Pueraria lobata concentrate, 0.1-5% by weight of safflower powder, and 3-20% by weight of indigestible maltodextrin; and sterilizing the mixture.

[0020] In the present invention, the sterilization can be performed at 90 to 110°C. Effects of the invention

[0021] The present invention can reduce the total thiosulfate content and simultaneously reduce the bitterness of the onion by immersing the onion.

[0022] In addition, it can reduce the bitterness of onions and improve consumer preference. Brief explanation of the drawing

[0023] Figure 1 shows the total thiosulfate content and sugar content of onions according to storage period. Figure 2 shows the total thiosulfate content and sensory evaluation results of onions according to storage conditions. Figure 3 shows the total thiosulfate content and sensory evaluation results of onion juice according to the type of acid. Figure 4 shows the total thiosulfate content and sensory evaluation results of onion juice according to soaking time. Figure 5 shows the total thiosulfate content of onion juice according to storage conditions and immersion time. Figure 6 shows the total thiosulfate content and sensory evaluation results of onion juice according to the pH of the soaking solution. Figure 7 shows the total thiosulfate content and pH of onion juice depending on whether it is soaked. Figure 8 shows the total thiosulfate content and sensory evaluation results of onion beverages according to sterilization temperature. Specific details for implementing the invention

[0024] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by a person skilled in the art to which this disclosure pertains. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

[0025] Additionally, in the present invention, where terms such as "about," "approximately," or similar expressions such as "at least" are used in relation to numerical values, it is intended that theoretical, experimental, statistical, or empirical error of ±10%, ±7%, ±5%, ±3%, ±2%, or ±1% is permitted based on said numerical value.

[0026] In the present invention, the term “extract” includes the extract itself and all formulations of extracts that can be formed using the extract, such as an extract obtained by an extraction process, a diluted or concentrated extract of the extract, a dried product obtained by drying the extract, a modified or purified extract of the extract, or a mixture thereof.

[0028] One aspect of the present invention is a method for producing onion juice with reduced bitterness, comprising the steps of: immersing an onion in an immersion solution; washing the immersed onion; and producing onion juice by pressing the washed onion.

[0029] In the present invention, the step of immersing the onion in the immersion solution is a step for reducing the bitterness of the onion.

[0030] The above immersion solution may contain acid.

[0031] In addition, the pH of the soaking solution may be 2 to 5, preferably 2.5 to 4, and within this range, the total thiosulfate content may be reduced to reduce the bitterness in the onion, thereby improving consumer preference.

[0032] In the present invention, the acid may be one selected from the group consisting of tartaric acid, citric acid, malic acid, succinic acid, and phosphoric acid, and preferably tartaric acid, and by using tartaric acid, the total thiosulfate content can be reduced to reduce the bitterness in the onion.

[0033] In addition, in the present invention, the soaking may be performed for 5 to 30 hours, preferably for 8 to 24 hours, and more preferably for 12 to 20 hours. If the soaking time is less than 5 hours, the total thiosulfate content is not significantly reduced, so the effect of removing bitterness from the onion may be reduced, and if it exceeds 30 hours, the total thiosulfate content may increase, and the bitterness of the onion may increase.

[0034] In the present invention, the onion may be stored for less than 3 months or 4 months or more, and preferably may be stored at room temperature for less than 3 months or 4 months or more. During the storage period, the total thiosulfate content in the onion may be low, which may reduce the bitterness, and when stored in a refrigerator rather than at room temperature, the total thiosulfate content in the onion may be high, which may increase the bitterness.

[0035] In the present invention, the washing step is a step of removing the immersion liquid present on the surface of the onion, and can be performed 2 to 3 times using running water.

[0036] In the present invention, the extraction step is a step for extracting functional components from onions, and can be performed using a steam extractor.

[0037] Specifically, after adding water to the onion, extraction can be performed using a steam extractor at a temperature of 90 to 130°C, preferably at a temperature of 100 to 120°C, and the extraction can be performed for 2 to 5 hours.

[0038] Under the above-mentioned extraction conditions, the extraction of functional components within the onion can be facilitated.

[0039] Another aspect of the present invention is onion juice with reduced bitterness produced by the above-described manufacturing method.

[0040] The above-mentioned onion juice with the bitterness removed may have a lower total thiosulfate content compared to onion juice extracted by pressing without immersion, and accordingly, the bitterness may be reduced compared to onion juice extracted by pressing without immersion, and consumer preference may be higher.

[0041] Another aspect of the present invention is an onion beverage comprising the above-mentioned onion juice, jujube concentrate, Angelica gigas concentrate, Cnidium officinale concentrate, Pueraria root concentrate, safflower powder, and indigestible maltodextrin.

[0042] The above onion juice may be prepared by the manufacturing method described above, and the explanation regarding this is the same as described above.

[0043] The above jujube concentrate is obtained by extracting jujubes and then concentrating them. It can be manufactured using methods widely known in the industry, and any commercially available product may be used without restriction. The concentration of the above jujube concentrate can be 60 to 70 birx.

[0044] In addition, the above-mentioned Angelica extract is obtained by extracting and concentrating Angelica, and can be manufactured in a manner widely known in the industry. Any product available on the market may be used without restriction, and the concentration of the above-mentioned Angelica extract may be 50 to 60 birx.

[0045] In addition, the above-mentioned Cnidium concentrate is obtained by extracting and concentrating Cnidium, and can be manufactured in a manner widely known in the industry. Any product available on the market may be used without restriction, and the concentration of the above-mentioned Cnidium concentrate may be 60 to 70 birx.

[0046] In addition, the above kudzu root concentrate is obtained by extracting kudzu root and then concentrating it. It can be manufactured in a manner widely known in the industry, and any product available on the market can be used without restriction. The concentration of the above kudzu root concentrate may be 60 to 70 birx.

[0047] In addition, the above safflower powder is prepared by drying and grinding safflower, and can be prepared in a manner widely known in the industry. Any product available on the market can be used without limitation, and the size of the above safflower powder may be 0.1 to 0.5 μm.

[0048] The above-mentioned indigestible maltodextrin is a functional ingredient notified by the Ministry of Food and Drug Safety. Specifically, it is manufactured to be suitable for consumption by enzymatically hydrolyzing roasted dextrin, which is one of the water-soluble dietary fibers obtained by heating corn starch, with α-amylase (derived from Bacillus subtilis or Bacillus licheniformis) and amyloglucosidase (derived from Aspergillus niger), and fractionating the indigestible components from the purified dextrin.

[0049] In the present invention, the onion beverage may comprise 75-90% by weight of onion juice, 1-10% by weight of jujube concentrate, 0.1-5% by weight of Angelica gigas concentrate, 0.1-5% by weight of Cnidium officinale concentrate, 0.1-5% by weight of Pueraria lobata concentrate, 0.1-5% by weight of safflower powder, and 3-20% by weight of indigestible maltodextrin, and preferably may comprise 80-85% by weight of onion juice, 3-8% by weight of jujube concentrate, 0.3-1.5% by weight of Angelica gigas concentrate, 0.3-1.5% by weight of Cnidium officinale concentrate, 0.3-1.5% by weight of Pueraria lobata concentrate, 0.3-1.5% by weight of safflower powder, and 8-15% by weight of indigestible maltodextrin, and may improve consumer preference within the above range.

[0050] In addition, in the present invention, the ratio of the Cnidium officinale concentrate and the Angelica gigas concentrate may be 1:0.5 to 1:5, preferably 1:1, and within the above range, consumer preference can be improved, and when the content of the Cnidium officinale concentrate and the Angelica gigas concentrate is 0.5% by weight each, consumer preference can be maximized.

[0051] Another aspect of the present invention is a method for preparing an onion beverage comprising the steps of: preparing a mixture by combining 75-90% by weight of onion juice, 1-10% by weight of jujube concentrate, 0.1-5% by weight of Angelica gigas concentrate, 0.1-5% by weight of Cnidium officinale concentrate, 0.1-5% by weight of Pueraria lobata concentrate, 0.1-5% by weight of safflower powder, and 3-20% by weight of indigestible maltodextrin; and sterilizing the mixture.

[0052] In the present invention, the sterilization can be performed at 90 to 110°C.

[0054] The structure and effects of the present invention will be explained in more detail below through examples. These examples are solely for the purpose of illustrating the present invention, and the scope of the present invention is not limited by these examples.

[0056] Examples 1

[0057] To determine the total thiosulfate content and sugar content according to the storage period of onions, the average total thiosulfate content and sugar content (brix) of 10 onions each stored at 1℃ (refrigerated) for 1 to 12 months were measured, and the results are shown in Figure 1.

[0058] [measurement method]

[0059] Total thiosulfate content: 1 g of the sample was extracted by shaking with 25 mL of 80% MeOH for 24 hours and filtered through Whatman No. 4 filter paper. 0.5 mL of 2 mM cysteine ​​(in 50 mM HEPES buffer) was added to 0.1 mL of the extract, followed by the addition of 50 mM HEPES buffer (AR, Sigma-Aldrich Co., Steinheim, Germany) to make a total volume of 5 mL. After reacting at 27°C for 10 minutes, 1 mL of the reaction solution was mixed with 1 mL of 0.4 mM 5,5'-dithio-bis[2-nitrobenzoicacid](DTNB) (AR, EDM Millipore, Shanghai, China) solution (in 50 mM HEPES buffer). The mixture was then reacted again at 27°C for 10 minutes, and the absorbance was measured at 412 nm. The total thiosulfinate content was calculated from the standard quantitative curve of the peak area for the concentration of the standard substance (L-cysteine).

[0060] Sugar content: Measured using a refractometer and expressed in °brix.

[0062] Figure 1 shows the total thiosulfate content and sugar content of onions according to storage period.

[0063] Referring to Figure 1, it can be seen that the total thiosulfate content is highest between about 3 months and 4 months, and accordingly, the bitterness is highest between about 3 months and 4 months.

[0065] Examples 2

[0066] Total thiosulfate content was measured and sensory evaluation was conducted according to onion storage conditions. The average total thiosulfate content and consumer preference of 10 onions stored at room temperature (21–23℃) and refrigerated (1℃) for one month were measured, and the results are shown in Figure 2.

[0067] [measurement method]

[0068] Total thiosulfate content: Measured in the same manner as in Example 1

[0069] Sensory evaluation: Bitterness, astringency, sweetness, and overall preference were evaluated using a 7-point scale, and higher scores indicated higher bitterness, astringency, sweetness, and overall preference.

[0071] Figure 2 shows the total thiosulfate content and sensory evaluation results of onions according to storage conditions.

[0072] Referring to Figure 2, it can be seen that the total thiosulfate content of onions stored at room temperature is low, and the bitterness is also low in onions stored at room temperature, indicating high consumer preference.

[0074] Examples 3

[0075] The total thiosulfate content of onion juice was measured and sensory evaluated according to immersion conditions, as shown in Figure 3.

[0076] Specifically, onions stored at room temperature for one month are washed 2 to 3 times under running water. Then, the onions are immersed for about 8 hours in an immersion solution with a pH adjusted to 3.5 by adding citric acid, malic acid, tartaric acid, succinic acid, or phosphoric acid. Afterward, the immersed onions are washed 2 to 3 times under running water, 1 kg of water is added per 30 kg of onions, and the temperature is raised to 110°C. Then, onion juice is prepared by extracting using a steam extractor for 3 hours and 30 minutes.

[0077] [measurement method]

[0078] Total thiosulfate content: Measured in the same manner as in Example 1

[0079] Sensory evaluation: Spicy and bitter tastes were evaluated using a 7-point scale, and higher scores indicated higher spiciness and bitterness.

[0081] Figure 3 shows the total thiosulfate content and sensory evaluation results of onion juice according to the type of acid.

[0082] Referring to Figure 3, the total thiosulfate content was lowest when succinic acid was used, but in reality, consumer preference was lowest for the spiciness and bitterness when tartaric acid was used.

[0084] Examples 4

[0085] The total thiosulfate content of onion juice was measured and sensory evaluated according to immersion conditions, as shown in Figure 4.

[0086] Specifically, onions stored at room temperature for one month are washed 2 to 3 times under running water. Then, the onions are immersed in an immersion solution with a pH of 3.5 adjusted by adding tartaric acid or phosphoric acid for approximately 8 hours, 16 hours, and 24 hours. Afterward, the immersed onions are washed 2 to 3 times under running water, 1 kg of water is added per 30 kg of onions, and the temperature is raised to 110°C. Subsequently, onion juice is prepared by extracting using a steam extractor for 3 hours and 30 minutes.

[0087] [measurement method]

[0088] Total thiosulfate content: Measured in the same manner as in Example 1

[0089] Sensory evaluation: Bitterness was evaluated using a 7-point scale, and a higher value was judged to indicate a higher level of bitterness.

[0091] Figure 4 shows the total thiosulfate content and sensory evaluation results of onion juice according to soaking time.

[0092] Referring to Figure 4, the total thiosulfate content was lowest when both tartaric acid and phosphoric acid were soaked for 16 hours, and the bitterness was also lowest when soaked for 16 hours.

[0093] In addition, it can be confirmed that the bitterness is lowest when tartaric acid is used compared to phosphoric acid.

[0095] Examples 5

[0096] The total thiosulfate content of onion juice according to storage and immersion conditions was measured and is shown in Figure 5.

[0097] Specifically, 10 onions each that had been stored at room temperature and refrigerated for one month were washed 2 to 3 times under running water. Then, the onions were immersed for approximately 16 hours and 24 hours, respectively, in an immersion solution to which tartaric acid or phosphoric acid was added to adjust the pH to 3.5. Afterward, the immersed onions were washed 2 to 3 times under running water, 1 kg of water was added per 30 kg of onions, and the temperature was raised to 110°C. Subsequently, onion juice was prepared by extracting using a steam extractor for 3 hours and 30 minutes.

[0098] [measurement method]

[0099] Total thiosulfate content: Measured in the same manner as in Example 1

[0101] Figure 5 shows the total thiosulfate content of onion juice according to storage conditions and immersion time.

[0102] Referring to Figure 5, it can be seen that the total thiosulfate content of onion juice when onions stored at room temperature are immersed in tartaric acid for 16 hours is lower than when onions stored in a refrigerator are immersed in tartaric acid for 16 hours.

[0103] In addition, it can be confirmed that the total thiosulfate content is lowest when both tartaric acid and phosphoric acid are immersed for 16 hours, and that the total thiosulfate content is lower when tartaric acid is used than when phosphoric acid is used.

[0105] Examples 6

[0106] The total thiosulfate content of onion juice according to immersion conditions was measured and sensory evaluated, as shown in Figure 6.

[0107] Specifically, onions stored at room temperature for one month are washed 2 to 3 times under running water. Then, the onions are immersed for 16 hours in an immersion solution to which tartaric acid has been added to adjust the pH to 3.5, 3.0, 2.5, and 2.0. Afterward, the immersed onions are washed 2 to 3 times under running water, 1 kg of water is added per 30 kg of onions, and the temperature is raised to 110°C. Then, onion juice is prepared by extracting using a steam extractor for 3 hours and 30 minutes.

[0108] [measurement method]

[0109] Total thiosulfate content: Measured in the same manner as in Example 1

[0110] Sensory evaluation: Bitterness was evaluated using a 7-point scale, and a higher value was judged to indicate a higher level of bitterness.

[0112] Figure 6 shows the total thiosulfate content and sensory evaluation results of onion juice according to the pH of the soaking solution.

[0113] Referring to Figure 6, it can be seen that when the pH of the immersion solution is 3.5, the total thiosulfate content is lowest and the bitterness is also lowest.

[0115] Examples 7

[0116] The total thiosulfate content and pH of the onion juice were measured according to whether or not it was soaked and are shown in Figure 7.

[0117] Specifically, onions stored at room temperature for one month are washed 2 to 3 times under running water. Then, the onions are immersed for 16 hours in an immersion solution to which tartaric acid has been added to adjust the pH to 3.5. Afterward, the immersed onions are washed 2 to 3 times under running water, 1 kg of water is added per 30 kg of onions, and the temperature is raised to 110°C. Then, onion juice is produced by extracting using a steam extractor for 3 hours and 30 minutes.

[0118] As a control group, onion juice extracted in the same way from unsoaked onions at room temperature, onion juice extracted in the same way from refrigerated onions, and commercially available onion juice (purchased from the market) were prepared.

[0119] [measurement method]

[0120] Total thiosulfate content: Measured in the same manner as in Example 1

[0121] pH: Measured 10g of sample using a pH meter

[0123] Figure 7 shows the total thiosulfate content and pH of onion juice depending on whether it is soaked.

[0124] Referring to Fig. 7, it can be seen that the total thiosulfate content of onion juice immersed in tartaric acid according to the present invention is the lowest, and the pH is higher than that of commercially available onion juice.

[0126] Examples 8

[0127] The sensory evaluation of the onion beverage was measured and is shown in Tables 2 and 3 below.

[0128] Specifically, onions stored at room temperature for one month are washed 2 to 3 times under running water. Then, the onions are immersed for 16 hours in an immersion solution to which tartaric acid has been added to adjust the pH to 3.5. Afterward, the immersed onions are washed 2 to 3 times under running water, 1 kg of water is added per 30 kg of onions, and the temperature is raised to 110°C. Then, onion juice is produced by extracting using a steam extractor for 3 hours and 30 minutes.

[0129] Subsequently, the onion juice, jujube concentrate, Angelica gigas concentrate, Cnidium officinale concentrate, Pueraria root concentrate, safflower powder, and indigestible maltodextrin were mixed at room temperature for 10 minutes in the weight percentages shown in Table 1 below, and then sterilized at a temperature of 100°C to produce an onion beverage.

[0130] [measurement method]

[0131] Sensory evaluation: Bitterness, astringency, sweetness, and preference were evaluated using a 7-point scale, and higher scores were judged to indicate higher bitterness, astringency, sweetness, and preference.

[0133] division Onion Juice (Weight%) Jujube concentrate (weight%) Angelica concentrate (weight%) Cnidium officinale concentrate (weight%) Pueraria root concentrate (weight%) Safflower powder (weight%) Odor-inducing maltodextrin (weight%) Preparation Example 1 82.2 5 0.5 0.5 1 0.5 10.3 Preparation Example 2 82.2 5 1.5 0.5 1 0.5 9.3 Preparation Example 3 82.2 5 0.5 1.5 1 0.5 9.3 Preparation Example 4 82.2 5 1.0 1.0 1 0.5 9.3 Preparation Example 5 85.8 5 0.5 0.5 1 0.5 6.7 Preparation Example 6 88.2 5 0.5 0.5 1 0.5 4.3

[0135] Cnidium:Danggui combination ratio acerbity astringent taste sweetness Preference 0.5:0.5 (Preparation Example 1) 1.9 2.0 4.3 5.0 0.5:1.5 (Preparation Example 2) 1.9 2.0 4.3 4.3 1.5:0.5 (Preparation Example 3) 2.0 2.1 4.3 4.1 1.0:1.0(Manufacturing Example 4) 2.0 2.0 4.0 4.0

[0137] Addition amount (weight%) Dietary fiber (g / 100 g) Dextrin 10.3 (Preparation Example 1) 8.47±0.055 Dextrin 6.7 Preparation Example 5) 6.11±0.062 Dextrin 4.3 Preparation Example 6) 4.11±0.025

[0138] Referring to Table 2 above, it can be seen that according to the present invention, the highest consumer preference is achieved when the content of Cnidium officinale and Angelica gigas is 0.5% by weight each.

[0139] In addition, regarding the amount of functional ingredients added for functional claims: it must satisfy at least 30% of the daily intake standard and not exceed the maximum content standard, which is 12.7 to 30 g / daily intake standard as dietary fiber, i.e., 3.81 to 9 g. Accordingly, it can be confirmed that when the dextrin content of dietary fiber is 10.3% by weight, the dietary fiber content is highest and does not exceed the maximum content standard.

[0141] Examples 9

[0142] The total thiosulfate content of the onion beverage and sensory evaluation were measured and are shown in Figure 8.

[0143] Specifically, onions stored at room temperature for one month are washed 2 to 3 times under running water. Then, the onions are immersed for 16 hours in an immersion solution to which tartaric acid has been added to adjust the pH to 3.5. Afterward, the immersed onions are washed 2 to 3 times under running water, 1 kg of water is added per 30 kg of onions, and the temperature is raised to 110°C. Then, onion juice is produced by extracting using a steam extractor for 3 hours and 30 minutes.

[0144] Subsequently, 82.2% by weight of the onion juice, 5% by weight of the jujube concentrate, 0.5% by weight of the Angelica gigas concentrate, 0.5% by weight of the Cnidium officinale concentrate, 1% by weight of the Pueraria root concentrate, 0.5% by weight of the safflower powder, and 10.3% by weight of indigestible maltodextrin were mixed at room temperature for 10 minutes, and then the samples were sterilized at temperatures of 80°C and 100°C, respectively, to produce an onion beverage.

[0145] [measurement method]

[0146] Total thiosulfate content: Measured in the same manner as in Example 1

[0147] Sensory evaluation: Bitterness, aroma, overall taste, and preference were evaluated using a 7-point scale, and higher scores indicated higher bitterness, aroma, overall taste, and preference.

[0149] Figure 8 shows the total thiosulfate content and sensory evaluation results of onion beverages according to sterilization temperature.

[0150] Referring to Figure 8, it can be seen that when sterilized at 100°C, the bitterness is lower than when sterilized at 80°C, the taste is superior and consumer preference is higher, and the total thiosulfate content is also lower compared to when sterilized at 80°C.

Claims

Claim 1 An onion beverage comprising 75-90% by weight of onion juice, 1-10% by weight of jujube concentrate, 0.1-5% by weight of Angelica gigas concentrate, 0.1-5% by weight of Cnidium officinale concentrate, 0.1-5% by weight of Pueraria lobata concentrate, 0.1-5% by weight of safflower powder, and 3-20% by weight of indigestible maltodextrin, wherein the onion juice is prepared by the steps of: immersing an onion in an immersion solution containing an acid with a pH of 2-5 for 5-30 hours; washing the immersed onion; and producing onion juice by pressing the washed onion; wherein the onion is stored for less than 3 months or more than 4 months to reduce bitterness. Claim 2 delete Claim 3 delete Claim 4 A method for producing onion juice with reduced bitterness according to claim 1, wherein the acid is one selected from the group consisting of tartaric acid, citric acid, malic acid, succinic acid, and phosphoric acid. Claim 5 delete Claim 6 delete Claim 7 A method for producing onion juice with reduced bitterness according to claim 1, wherein the pressing extraction is performed at 90 to 130°C. Claim 8 delete Claim 9 delete Claim 10 delete Claim 11 A method for manufacturing an onion beverage comprising: a step of preparing a mixture by combining 75-90% by weight of onion juice, 1-10% by weight of jujube concentrate, 0.1-5% by weight of Angelica gigas concentrate, 0.1-5% by weight of Cnidium officinale concentrate, 0.1-5% by weight of Pueraria lobata concentrate, 0.1-5% by weight of safflower powder, and 3-20% by weight of indigestible maltodextrin; and a step of sterilizing the mixture, wherein the onion juice is prepared by a step of immersing an onion in an immersion solution containing an acid with a pH of 2-5 for 5-30 hours; a step of washing the immersed onion; and a step of producing onion juice by pressing the washed onion, wherein the onion is stored for less than 3 months or more than 4 months to reduce bitterness. Claim 12 A method for manufacturing an onion beverage according to claim 11, wherein the sterilization is performed at 90 to 110°C.

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