公开(公告)号：KR100402418B1

公开(公告)日：2003-10-22

申请号：KR1020000015771

申请日：2000-03-28

Applicant: 한국식품연구원

Inventor： 한대석 ,  이영철 ,  김상희 ,  김영언 ,  송효남 ,  김석중

IPC: A23L2/38

Abstract: PURPOSE: A making method of a drink made from an onion extract and organic acid is provided to get an unscented and cleared drink of onion having improved functionalities. CONSTITUTION: The onion drink is prepared by the following steps of : (i) soaking washed and sliced onion in an organic acid solution for 12-36hr to remove the odor of onion ; (ii) adding 400wt% of hot water and 0.1-2wt% of organic acid to the deodorized onion and heating the mixture ; (iii) getting cleared onion extract by removing sediment from the boiled mixture ; (iv) adding 9-21% of sweetener, 0.1-0.5% of acidulant, 0.01-1.5% of spices, 0.05% of preservative, 0.02-0.5% of food coloring, 0.1-3% of nutriment reinforcing agent such as dietary fiber, mineral, Vitamin and amino acid, and 0.1-3% of health food material to 10-80% of the onion extract and drinking water ; (v) sterilizing at 86-121deg.C for 15sec-30min and filtrating the mixed solution and filling a container with the solution ; and then (vi) secondary sterilizing the solution before cooling and storing. One or more of citric acid, malic acid, acetic acid and tartaric acid can be used for the organic acid and the heath food material includes one or more of flavonoid and polyphenol compound, ginkgo leaf extract, chitin, chitosan and bile acid.

Abstract translation: 目的：提供一种由洋葱提取物和有机酸制成的饮料的制造方法，以获得具有改进的功能的洋葱的无味清酒饮料。 组成：洋葱饮料按以下步骤制备：（i）在有机酸溶液中浸泡洗涤和切片的洋葱12-36小时以除去洋葱的气味; （ii）将400重量％热水和0.1-2重量％有机酸加入脱臭洋葱中并加热混合物; （iii）通过从煮沸的混合物中除去沉淀物来清除洋葱提取物; （iv）加入9-21％的甜味剂，0.1-0.5％的酸化剂，0.01-1.5％的香料，0.05％的防腐剂，0.02-0.5％的食用色素，0.1-3％的营养补强剂如膳食纤维 ，矿物质，维生素和氨基酸，以及0.1％至3％的健康食品材料至10-80％的洋葱提取物和饮用水; （v）在86-121℃灭菌15秒-30分钟，过滤混合溶液并用溶液填充容器; 然后（vi）在冷却和储存之前对溶液进行二次灭菌。 有机酸可以使用柠檬酸，苹果酸，乙酸和酒石酸中的一种或多种，​​而健康食品材料包括类黄酮和多酚化合物，银杏叶提取物，几丁质，壳聚糖和胆汁酸中的一种或多种。

公开(公告)号：KR1019930019148A

公开(公告)日：1993-10-18

申请号：KR1019920005306

申请日：1992-03-31

Applicant: 한국식품연구원

Inventor： 김길환 ,  김동만 ,  진재순 ,  김석중

IPC: A23L2/02

Abstract: 본원은 무열처리 청징 과, 채류 쥬스의 제조방법에 관한 것이다. 과,채류의 착즙원액에 유기산을 가하여 pH를 가하여 pH를 3.0∼4.0으로 조절하여 저온에서 방치하여 침전물을 제거한 것을 한외여과하여서 멸균 및 청징화시키고 이를 무균적으로 용기에 넣고 밀봉하여서 청징 과,채류 쥬스를 제조하는 방법이다.
본원 발명에서는 발효시키지 않으므로 50℃가량 가온할 필요가 없어서 에너지 절약이 되고, 효소처리공정이 생략되므로 효소의 소모도 없으며, 효소반응을 시키는 시간만큼의 공정이 단축되고, 열처리하여 멸균시키지 않으므로 멸균에 소요되는 에너지의 절약과 공정이 단축되고, 과,채류 고유의 색상, 맛, 향기등의 품질 및 저장성이 향상되는 등의 아주 우수한 효과가 있다.

公开(公告)号：KR1020010007675A

公开(公告)日：2001-02-05

申请号：KR1020000015771

申请日：2000-03-28

Applicant: 한국식품연구원

Inventor： 한대석 ,  이영철 ,  김상희 ,  김영언 ,  송효남 ,  김석중

IPC: A23L2/38

CPC classification number: A23L2/02 ,  A23L2/46 ,  A23V2002/00 ,  A23V2300/14

Abstract: PURPOSE: A making method of a drink made from an onion extract and organic acid is provided to get an unscented and cleared drink of onion having improved functionalities. CONSTITUTION: The onion drink is prepared by the following steps of : (i) soaking washed and sliced onion in an organic acid solution for 12-36hr to remove the odor of onion ; (ii) adding 400wt% of hot water and 0.1-2wt% of organic acid to the deodorized onion and heating the mixture ; (iii) getting cleared onion extract by removing sediment from the boiled mixture ; (iv) adding 9-21% of sweetener, 0.1-0.5% of acidulant, 0.01-1.5% of spices, 0.05% of preservative, 0.02-0.5% of food coloring, 0.1-3% of nutriment reinforcing agent such as dietary fiber, mineral, Vitamin and amino acid, and 0.1-3% of health food material to 10-80% of the onion extract and drinking water ; (v) sterilizing at 86-121deg.C for 15sec-30min and filtrating the mixed solution and filling a container with the solution ; and then (vi) secondary sterilizing the solution before cooling and storing. One or more of citric acid, malic acid, acetic acid and tartaric acid can be used for the organic acid and the heath food material includes one or more of flavonoid and polyphenol compound, ginkgo leaf extract, chitin, chitosan and bile acid.

Abstract translation: 目的：提供由洋葱提取物和有机酸制成的饮料的制作方法，以获得具有改进的功能的洋葱的无味和澄清的饮料。 规定：洋葱饮料通过以下步骤制备：（i）将洗涤后的切片洋葱浸泡在有机酸溶液中12-36小时以除去洋葱的气味; （ii）向除臭洋葱中加入400重量％的热水和0.1-2重量％的有机酸，并加热混合物; （iii）从煮沸的混合物中除去沉淀物，得到澄清的洋葱提取物; （iv）加入9-21％的甜味剂，0.1-0.5％的酸化剂，0.01-1.5％的香料，0.05％的防腐剂，0.02-0.5％的食用着色剂，0.1-3％的营养增强剂如膳食纤维 ，矿物质，维生素和氨基酸，0.1-3％的保健食品，占10-80％的洋葱提取物和饮用水; （v）在86-121℃下灭菌15秒-30分钟，过滤混合溶液并用溶液填充容器; 然后（vi）在冷却和储存之前对溶液进行二次灭菌。 柠檬酸，苹果酸，乙酸和酒石酸中的一种或多种可用于有机酸，并且保健食品材料包括一种或多种类黄酮和多酚化合物，银杏叶提取物，壳多糖，壳聚糖和胆汁酸。