• Title, Summary, Keyword: onion

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A Basic Study of Muan Onion Kimchi with Herb (무안양파김치 개발을 위한 기초연구)

  • Jung, Hae-Ok;Oh, Suk-Tae;Jung, Dong-Ok
    • Culinary science and hospitality research
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    • v.7 no.1
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    • pp.107-118
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    • 2001
  • In this study, physical properties and color were measured and sensory evaluation was conducted on the onion kimchi with herb. Onion was produced during the winter season at Muan area. It means that water content of the onion was least of all the seasons. Onion kimchi was made with various herbs and various amounts of herb was added to the onion kimchi for the selected herb. Sensory evaluation indicated that Rosemary was best of all the tested herbs. Adequate amounts of Rosemary was 1 and 2%, while 5% was not evaluated as good.

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Prevention of Browning in Mushroom by Onion Extract

  • Lee, Min-Kyung;Park, Inshik
    • Preventive Nutrition and Food Science
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    • v.6 no.1
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    • pp.16-18
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    • 2001
  • The inhibitory effect of onion extract on mushroon tyrosinase activity was investigated. The enzyme activity was inhibited by 96.3% with th addition of onion extract. The inhibitor action of onion extract toward mushroom tyrosinase activity slightly increased after heat treatment at 10$0^{\circ}C$ for 10 mn (97.5%) and decreased after incubation of the extract at pH 2.3 for 3hrs (79.9%). However, the inhibitor action of the extract after dialysis decreased to18.8%. The onion extract showed drastic inhibition of the browning in mushroom.

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Changes of the Flavonoids in Onion Vinegar Fermented with Onion Juice and Ethanol (주정을 첨가한 양파식초 제조에서 Flavonoids의 함량변화)

  • Cheun Kyung-Sun;Kang Seong-Gook;Kang Seong-Koo;Jung Soon-Teck;Park Yang-Kyun
    • Korean Journal of Food Preservation
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    • v.12 no.6
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    • pp.650-655
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    • 2005
  • To produce a flavonoid-enriched vinegar from onion, vinegar fermentations of onion juice, extraction of flavonoids from onion-dry scale, and change of the flavonoids in vinegar were investigated. Alcohol and vinegar fermentations from the onion juice were effectively improved by using the onion juice heated at $80^{\circ}C$ for 10 min. When various types of onion juices were used for onion vinegar production, the vinegar fermentation of heat-treated onion juice containing $4\%$ ethyl alcohol showed maximal acid production. Flavonoid compounds in onion vinegar made from fresh onion juice was larger than the other onion vinegar. To produce a flavonoid-enriched vinegar, when it was examined the $05\%$ onion-dry scale was added to $6\%$ acetic acid, optimum extraction time was 90 min. And by adding $0.5\%$ onion-dry scale to onion vinegar, quercerin monoglucoside and quercetin contents increased.

Development of An Onion Peeler (I) - Root cutting equiment - (양파 박피기 개발(I))

  • 민영봉;김성태;정태상;최선웅;김정호
    • Journal of Biosystems Engineering
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    • v.27 no.4
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    • pp.301-310
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    • 2002
  • With a purpose to manufacture an onion peeler, the root cutting equipment of the onion could be attached to a prototype onion peeler was developed. Before the experiment, the distribution of the dimensions of the Korean native onion were measured. And some types of the blades to cut and remove the root of the onion were designed and such characteristics as feasible revolution, conveying speed, and power requirement were investigated. From the result of the test, the selected one among the various cutters was the wing type blade with the round blade to cut out the root and with the vertical blade to cut a circular line. The optimum operating conditions of the wing type blade were revealed the revolution with no load was at 630 rpm, and the conveying speed was 0.08 m/s. Under these conditions, the maximum torque was 5.25 kg·m and the power requirement was 33 W, respectively.

Raising Seeding Status of Onion under Different District in Southern Part of Korea (남부지역에서의 양파 육묘실태)

  • 정동희
    • Korean Journal of Plant Resources
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    • v.9 no.2
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    • pp.113-119
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    • 1996
  • This study inverstigates growing seedling of onion for 91 farmhouses at Muan, Hampyeong and Sinan which are major areas of production from Jan. to Apr., 1994 to enhance the research effect of onion and then the following results are obtained. Over 60% of the farmhouses have cultured onion continuously over 11years. Early mature variety cultured is over 9 varieties and among them Kinkyu variety is cultured most frequently. Late mature variety is over 13 and Changyongdaego, Bonganwhang and Chunjudaego varieties are cultured most. Most of the farmhouses used seeds less than 6 dl at small area less than $40m^2$ and especially in the case of early variety ,they purchased it at seed stores with 15,000-20,000 won/dl and sowed them with broadcasting method. Amount of fertilizer level of onion seed is ranged from nonfertilizer level to $16.8g/m^ and most of the farmhouses employ molding after seeding with straw and compost and they did not use thinning. Irrigation is performed by 1-4 times before sprouting of onion seed and most of the farmhouses transplant long nursery plant over 46 days hand weeding is used.

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Effect of Onion on Dongchimi Fermentation (양파 첨가가 동치미의 발효숙성에 미치는 영향)

  • 장명숙;김미정;문성원
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.2
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    • pp.330-335
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    • 1995
  • The purpose of this study was to investigate the effects of onion on the physicochemical, microbiological and sensory properties of Dongchimi. Dongchimi with levels(0, 5, 10, 20%) of onion was fermented at twodifferent temperatures : Group A was fermented at 4$^{\circ}C$ and group B was fermented at 4$^{\circ}C$ after fermentation at room temperature(27$\pm$0.5$^{\circ}C$) for 24 hours. During the fermentation up to 45 days, total acidity increased while pH decreased gradually. Total acidity of group B was relatively higher than that of group A. The content of reducing sugar was reached the maximum value in 6 days of fermentation in the group A and on 3 days in the group B. Especially, the highest content of reducing sugar was shown on the Dongchimi added with 5% onion in the group A and 20% onion in the group B. Vitamin C was reduced in the early stage of fermentation, and increased gradually after 10 days. However, vitamin C of Dongchimi without onion increased rapidly in the early stage of fermentation and remarkably decreased thereafter. After 20 days, vitamin C was maintained in Dongchimi added with 10% onion of both two groups. The number of lactic acid bacteria was reached the maximum value on 1 day in the Dongchimi without onion and on 3 days in the Dongchimi added 5, 10 and 20% onion of group A, while gropu B was reached on 1 days and then decreased thereafter. As a result of the sensory evaluation, Dongchimi added 5% onion in the group A showed the highest scores in texture and overall acceptability. Whereas, in the group B, Dongchimi added 20% onion was the most preferable one.

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Effects of Onion Vinegar on the Cerebral Blood Flow and the Safety Examination (양파식초가 뇌혈류 및 안전성에 미치는 영향)

  • Choi, Chan Hun;Kim, Kyung Yoon;Jeong, Woo Sik;Jeon, Byung Guan;Jung, Jae Gon;Jung, Jong Gil;Lee, Sang Young;Jeong, Hyun Woo
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.26 no.5
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    • pp.657-664
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    • 2012
  • The aim of this study is to investigate the effects of onion vinegar on the cerebral blood flow by measuring the changes of regional cerebral blood flow (rCBF) and mean arterial blood pressure (MABP) and by observing the recovery of focal ischemic brain injury in rats. Rats are divided into thee groups depending on the medication; control group (no medication), 8.8-OV group (vinegar using 8.8 brix onion medication), 14.6-OV group (vinegar using 14.6 brix onion medication). The medication of onion vinegar significantly increased rCBF but decreased MABP. This result suggests that onion vinegar significantly increased rCBF by dilating arterial diameter. In addition, focal ischemic brain injury is induced in rats by middle cerebral arterial occlusion. The recovery from focal ischemic brain injury is more significantly improved in the groups using onion vinegar compared to the control group. The amount of recovery is measured by the GAP-43 and the medication of onion vinegar significantly increased GAP-43. This result suggests that onion vinegar is effective on the nerve regeneration. After the medication, the change of body weight, outcomes of renal and liver function test, and outcomes of CBC are analysed for safety examination. There are no statistical differences among control group and all experimental groups in the body weight, renal and liver function test, and CBC. In conclusion, these results suggest that onion vinegar can increase rCBF in normal state, and improve the stability of rCBF in ischemic state.

Prediction of Onion Purchase Using Structured and Unstructured Big Data (정형 및 비정형 빅데이터를 이용한 양파 소비 예측)

  • Rah, HyungChul;Oh, Eunhwa;Yoo, Do-il;Cho, Wan-Sup;Nasridinov, Aziz;Park, Sungho;Cho, Youngbeen;Yoo, Kwan-Hee
    • The Journal of the Korea Contents Association
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    • v.18 no.11
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    • pp.30-37
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    • 2018
  • The social media data and the broadcasting data related to onion as well as agri-food consumer panel data were collected and investigated if the amount of money spent to purchase onion in year 2014 when onion price plunged latest were correlated with the frequencies of onion-related keywords in the social media data and the broadcasting programs because onion price in year 2018 is expected to plunge due to overproduction and there has been needs to analyze impacts of social media and broadcasting program on onion purchase in the previous similar events, and identify potential factors that can promote onion consumption in advance. What we identified from our study include a) broadcasting news programs mentioning words "onion," were correlated with onion purchase with 3 - 6 weeks in advance; b) broadcasting entertainment programs mentioning words "onion and health," were correlated with onion purchase with 11 weeks in advance; c) blog mentioning words "onion and efficacy," were correlated with onion purchase with 5 weeks in advance. Our study provided a case on how social media and broadcasting programs could be analyzed for their effects on consumer purchase behavior using big data collection and analysis in the field of agriculture. We propose to use the findings from the study may be applied to promote onion consumption.

Quality Changes of Rosemary-Onion Kimchi by Packaging Materials during Storage (포장재를 달리한 로즈마리 양파김치의 저장 중 품질 변화)

  • Chung, Dong-Ok;Park, In-Duck;Kim, Jeong-Ok
    • Korean Journal of Food Science and Technology
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    • v.34 no.6
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    • pp.1043-1047
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    • 2002
  • This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.

Development of An Onion Peeler ( II ) - Air injection type peeling equipment - (양파 박피기 개발 (II) - 공기분사식 박피장치 -)

  • 민영봉;김성태;강동현;최선웅;유준현
    • Journal of Biosystems Engineering
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    • v.27 no.4
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    • pp.311-316
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    • 2002
  • This study was carried out to investigate the optimum operating conditions of the air injection type onion peeling device which could be attached to a prototype onion peeler. An onion, stem and root was cut and some vertical line was dug in 1 mm depth on the skin, was put on the two parallel rollers. The diameters of the rollers were 105 mm and the ratio of peripheral velocity was 3:2, and moved by a geared motor. Air from the nozzle with high pressure and velocity was jetted to the rotating onion on the revolving rollers, and then the skin of the onion was stripped. On the test, the rolling characteristics of the experimental materials were measured. The effective peeling conditions were, the number of digging line on the skin of the onion was 4, and the air jet pressure was above 392.3 kPa(4.0 kg/$\textrm{cm}^2$) when the peripheral velocity was at 2.4 m/s. On these conditions, time requirement to peel an onion was less than 2 sec.