KR102304539B1 - Manufacturing method of five colors onion rice - Google Patents

Abstract

A method for preparing five-color onion rice is provided. Specifically, the method for preparing five-color onion rice includes a first step of preparing an onion dye solution using beets, gardenia, cucumber and onion skins, a second step of dyeing and pickling onions by mixing salt and onions with the onion dye solution. Step, the third step of drying the pickled onions for 10 days in the shade after dehydrating them to form five-colored onion pickles, the fourth step of washing the five-colored onion pickles to form five-colored onions from which salt has been removed, and the five colors After mixing the onion with rice and water, it may include a fifth step of heating to form five-colored onion rice.

Description

Manufacturing method of five-colored onion rice {MANUFACTURING METHOD OF FIVE COLORS ONION RICE}

The present invention relates to a method for producing five-colored onion rice, and more particularly, to form five-colored pickled onion through pickling and drying steps using onion dye solution having various colors, washing it and heating it together with rice to cook rice. It relates to a method of manufacturing five-colored onion rice, which improves aesthetics through the implementation of various colors by manufacturing.

Onion is a perennial plant belonging to the family Liliaceae, contains many medicinal ingredients, and has a unique flavor, pungent taste and sweetness, and has been used in various dishes such as cooking and processing of food. In particular, quercetin-related substances and organosulfur compounds, which show the pungent taste of onions, stimulate the gastric mucosa to promote the secretion of digestive enzymes, remove unnecessary fat and cholesterol from the blood, and help detoxify the liver. In addition, onions having various physiological and functional properties such as antioxidant, antibacterial, thrombolytic and anti-gout properties are not only eaten as onions themselves, but are also processed into various forms such as dried powder, fermented liquid, or juiced beverage.

On the other hand, when rice goes through the milling process, only carbohydrates are mainly present, and when rice cooked by boiling water in rice is used as a staple food, it is necessary to supplement the insufficient nutrients. Accordingly, it is possible to maintain the balance of nutrients through a method such as preparing various side dishes and ingesting them with rice, or mixing them with rice to cook rice, such as namul-bap. In general, there are mixed grains, beans, vegetables, and vegetables as ingredients mixed with rice, and the mixed ingredients are cooked together with rice by heat, pressure, and steam in a rice cooker.

For example, ingredients that are good for the human body, such as namulbap using root vegetables disclosed in Prior Art 1 (Korean Patent No. 10-1929326), and Gondree Namulbap disclosed in Prior Art 2 (Republic of Korea Patent No. 10-0589649) Cooking methods have been proposed to make up for the lack of nutrients in rice by mixing the contained vegetables with rice. However, there is almost no cooking method for rice in which the above-mentioned nutritional components and onion having a sweet taste are mixed.

In addition, when cooking rice by mixing ingredients, useful components or appearance of ingredients may be destroyed by the temperature in the rice cooker depending on the intrinsic properties of ingredients. . Accordingly, there is a need for research on food-mixed rice that can improve both palatability and nutrition through a cooking method suitable for the physical properties of various ingredients.

(Patent No. 0001) Republic of Korea Patent No. 10-1929326 (Patent No. 0002) Republic of Korea Patent No. 10-0589649

In order to solve the above problems, the present invention is to provide a method for producing five-colored onion rice having high nutritional value and excellent taste and flavor by using onions having various nutritional components.

In addition, the present invention is to provide a method for producing five-color onion rice capable of maintaining the color of the dyed onion even after a cooking process such as heating.

In addition, the present invention is to provide a method for producing five-color onion rice that can preserve the color of the dyed onion even after a long period of time.

In addition, the present invention is to provide a method for producing five-color onion rice that can increase the dyeing efficiency of the onion.

In order to achieve the above object, the present invention provides a first step of preparing an onion dye solution using beets, gardenia, cucumber and onion skins, a second step of dyeing and pickling onions by mixing salt and onions with the onion dye solution, After dehydrating the pickled onions, the third step of forming five-colored onion pickles by drying in the shade for 10 days, the fourth step of washing the five-colored onion to form salt-removed five-colored onions, and It provides a method for producing five-colored onion rice, characterized in that it comprises a fifth step of mixing rice and water and then heating to form five-colored onion rice.

In an embodiment of the present invention, the second step may be to add 40 to 50 g of salt and 400 to 500 g of onion to 500 ml of the onion dyeing solution.

In one embodiment of the present invention, the second step may be pickling the onion by stirring it frequently at room temperature for 5 to 10 days.

In one embodiment of the present invention, after dehydrating the pickled onion in step 3, 20 to 30 g of salt may be further added and dried.

In one embodiment of the present invention, the fourth step includes a first process of washing the five-colored onion in water, a second process of immersing the washed five-colored onion in water for about 10 to 20 minutes, and the immersion After rinsing the five-colored pickled onions, it may include a third step of removing moisture.

The manufacturing method of the five-color onion rice of the present invention can maintain the dyed color of the onion even after making the rice by heating it together with the rice.

Accordingly, the five-color onion rice prepared in the present invention can stimulate the appetite of the eater and eater by implementing various colors, and the taste can be increased by improving the aesthetics.

In addition, the manufacturing method of the five-color onion rice of the present invention can preserve the color of the dyed onion as much as possible even after a long period of time through the process of pickling and drying.

In addition, the manufacturing method of the five-colored onion rice of the present invention can be used by storing the five-colored onion in a semi-dried state for a long time by adding salt to the dried onion and salting it.

In addition, in the method for producing five-colored onion rice of the present invention, the onion is dyed while being stirred and pickled at room temperature frequently, so that the gas generated while the onion is fermented can be smoothly discharged and the onion can be dyed evenly.

However, the effects of the invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart illustrating a method of manufacturing five-colored onion rice according to an embodiment of the present invention.
2a to 2c are images showing the process of the second step of pickling onions in onion dyeing solution (beet water) according to an embodiment of the present invention.
3A to 3E are images showing five-colored onion pickles formed in the third step according to an embodiment of the present invention.
4A to 4B are images showing the process of the fourth step of removing salt by washing the five-colored onion according to an embodiment of the present invention.
5A to 5B are images showing the process of the fifth step of forming five-colored onion rice by mixing five-colored onions according to an embodiment of the present invention.
6A to 6B are images of preparing five-color onion bibimbap using five-colored onion rice according to an embodiment of the present invention.

Hereinafter, embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

While the present invention is susceptible to various modifications and variations, specific embodiments thereof are illustrated and illustrated in the drawings and will be described in detail hereinafter. However, it is not intended to limit the invention to the particular form disclosed, but rather the invention includes all modifications, equivalents and substitutions consistent with the spirit of the invention as defined by the claims.

In addition, the following examples are provided only to help the understanding of the present invention, and do not limit the scope of the present invention.

The present invention relates to a method for producing five-colored onion rice, wherein the five-colored onion rice may refer to rice containing onions having five colors. In one embodiment of the present specification, the five colors of the five-colored onion rice may mean red, yellow, purple, brown, and colorless (the color of cooked onions). According to an embodiment, the five colors of the five-colored onion rice may be implemented as other colors than the above-mentioned colors, or other colors may be additionally configured together with the above-mentioned five colors.

1 is a flowchart illustrating a method of manufacturing five-colored onion rice according to an embodiment of the present invention.

Referring to FIG. 1 , the method for preparing five-colored onion rice of the present invention includes a first step (S100) of preparing an onion dye solution using beets, gardenia, cucumber and onion skins, and mixing salt and onions with the onion dye solution. The second step of dyeing and pickling the onion (S200), the third step of drying the pickled onion for 10 days in the shade after dehydration (S300) to form five-colored onion pickles, washing the five-colored onion for salt It may include a fourth step (S400) of forming the removed five-colored onion and a fifth step (S500) of mixing rice and water with the five-colored onion and heating to form five-colored onion rice.

First, the first step (S100) may be to prepare an onion dyeing solution using beets, gardenia, cucumber and onion skins. Specifically, the onion dyeing solution refers to water brewed from beets, gardenia, cucumber and onion skins, and may be for dyeing onions with each color in the second step (S200) to be described later.

In one embodiment, the onion dye solution is 20 to 30 according to the characteristics of the material by adding the dyeing raw materials (beets about 100g, gardenia 50g, mulberry 200g, onion peel 150g and so on) in a container containing about 500ml of alkaline ionized water. The dye is extracted from the dyeing raw material by immersion or heating for about a minute to prepare an onion dye solution having each color. More specifically, in one embodiment, in the onion dye solution, 100 g of beets are cut into 500 ml of alkaline ionized water, soaked for about 30 minutes, and then placed on a sieve and discarded to prepare red beet water. may be doing In addition, gardenia water in the onion dye solution is to prepare a yellow gardenia water by putting 50 g of rhizomes in 500 ml of alkaline ionized water and soaking for about 20 minutes, and then throwing the contents on a sieve when the contents become crumbly when touched. In addition, the mulberry in the onion dye solution may be to prepare a purple mulberry water by grinding 200 g of mulberry in 500 ml of alkaline ionized water in a container, putting it in a mesh, and kneading it in the container. In addition, the onion peel water in the onion dye solution puts 500 ml of alkaline ionized water in a container, puts 150 g of onion peels, boils them for 3 to 5 minutes, turns off the heat, removes the skins, cools, and prepares brown onion peels. . Therefore, the five colors of the five-colored onion rice in the present invention may include the four colors brewed from the above-mentioned four dyeing raw materials and the unique color of the onion. Onion's unique color may be the use of water without dyeing raw materials added.

Then, the second step (S200) may be pickling while dyeing the onion by mixing salt and onion in the onion dyeing solution. In one embodiment, the onion can be peeled and washed and prepared by slicing the onion to a size of about 2 to 5 mm. This may be to increase the dyeing efficiency by smoothly penetrating the dye into the cell wall of the onion immersed in the onion dye solution. It may be to do

Salt is added to the onion dye solution, and the onion in a shredded state is put, and then, using a hand or a light agitator, the onion is immersed in the onion dye solution in a state in which all the onions are submerged, so that the dyeing and pickling can be performed well. have.

In an embodiment of the present invention, the second step (S200) may be to add 40 to 50 g of salt and 400 to 500 g of onion to 500 ml of the onion dye solution. The 400g to 500g onion represents the weight of one onion having a general size, and an embodiment of the present invention may suggest the addition ratio of onion dye solution and salt required for pickling one onion. When the amount of salt added to 500ml of the onion dyeing solution is less than 40g, the onion is not sufficiently pickled, so that the dyeing efficiency and the preservation power of the completed five-colored onion pickle may be reduced. In addition, if the amount of salt added to 500ml of the onion dyeing solution exceeds 50g, it may be pickled too salty, so it can be effectively pickled within the range of the above-mentioned addition ratio.

In one embodiment of the present invention, the second step (S200) may be pickling the onion by stirring it frequently at room temperature for 5 to 10 days. If you mix the salted onion solution with the onion frequently while pickling the onion, the fermentation gas generated while the onion is pickled can be automatically discharged. As part of the onion rises due to the fermentation gas, the dyeing becomes uneven. By stirring it frequently, the onion is dyed evenly and the color realization power of the completed five-color onion can be further increased.

Referring to FIG. 1 , the third step ( S300 ) may be to dehydrate the pickled onion and then dry it in the shade for 10 days to form five-color pickled onions. Specifically, the water may be removed by wrapping the onion dyed and pickled in the second step (S200) in a cotton cloth or by dehydrating it using a dehydrating device. If the dehydrated onion is dried in the shade for about 10 days, pickled five-color onion with a small amount of moisture and increased texture can be formed. This may be because the five-colored onion pickled in the second step contains salt as it is dried and thus dried in a semi-dry state. Specifically, the present invention may be to dry the dehydrated onion for a certain period of time of about 10 days in the shade in order to dry it while maintaining the dyed state without becoming too dry.

In one embodiment of the present invention, after dehydrating the pickled onion in the third step (S300), 20 to 30 g of salt may be further added and dried. After dehydrating the pickled onion in the second step (S300), 20 to 30 g of salt is further added to prevent spoilage of the five-colored pickled onion, thereby enabling long-term preservation. The salted five-color pickled onion can be stored and used whenever necessary, making it easier to apply the five-colored pickled onion to cooking various foods. The amount of the added salt is configured based on the amount of the five-colored pickled onion produced with the above-described amount of material, and the amount of salt added can be adjusted according to the amount of the prepared five-colored pickled onion. If the amount of salt added in the third step is less than 20 g, salting may be less and the preservation power may be lowered. This can be strongly expressed, and may be added within the above-mentioned range.

Referring to FIG. 1 , the fourth step ( S400 ) may be to wash the pickled five-colored onions to form five-colored onions from which salt has been removed. This may be in order not to affect the taste and flavor of the five-colored onion rice by removing the salt of the five-colored onion pickled in order to mix it with rice in the fifth step (S500) to be described later.

In an embodiment of the present invention, the fourth step (S400) includes a first step (S410) of washing the five-colored onion in water, and a first step of immersing the washed five-colored onion in water for about 10 to 20 minutes. It may include a second step (S420) and a third step (S430) of rinsing the immersed five-colored onion pickled, and then removing the water. If the five-colored onion washed in the second process (S420) is soaked in water for more than 20 minutes, the color of the dyed five-colored onion may become too dull. Soaking in water may not remove enough salt. By removing the salt contained in the pickled five-color onion through the above-described process, the color and texture of the five-colored onion can be continuously maintained.

Referring to FIG. 1 , in the fifth step ( S500 ), rice and water are mixed with the five-colored onion, and then heated to form five-colored onion rice. Specifically, in the fifth step (S500), after placing the washed rice in the rice cooker, the five-colored onion formed in the fourth step (S400) is placed on the rice, and the rice is cooked by applying heat to the rice cooker. Heat applied to the rice cooker is generally not limited, since it can be performed in the same manner as the temperature range and conditions for cooking rice. In one embodiment, the five-colored onion may be used with a seasoning such as sesame oil after squeezing the water tightly. Accordingly, it is possible to prepare rice containing five-colored onions representing five colors. The five-color onion rice prepared in the present invention can stimulate the appetite of the eater and eater by implementing various colors, and can increase the preference by improving the aesthetics. In addition, the manufacturing method of the five-color onion rice of the present invention can preserve the color of the dyed onion as much as possible even after a long period of time through the process of pickling and drying. Specifically, it will be described in detail through the following examples and drawings.

Experimental Example 1: Preparation of five-color onion rice

<Experimental Example 1-1. Preparation of five colors of onion dye>

1) Preparation of red onion dye using beets

: Put 500ml of alkaline ionized water in a bowl, cut 100g of beets into pieces, soak them for about 30 minutes, put them on a sieve, discard the contents, and prepare the red beets separately.

2) Preparation of yellow onion dye solution using gardenia

: Put 500ml of alkaline ionized water in a bowl, add 50g of radish root, soak for 20 minutes, and when the contents become soft when touched with your hands, place them on a sieve and discard the contents. Prepare the yellow gardenia water separately.

3) Preparation of purple onion dye using mulberry

: Put 500ml of alkaline ionized water in a bowl, grind 200g of mulberry with a mixer, put it in a mesh, knead it, and put purple mulberry water separately.

4) Preparation of brown onion dye solution using onion skins

: Put 500ml of alkaline ionized water in a pot, add 150g of onion skins, boil for 3 to 5 minutes, turn off the heat, remove the onion skins, and cool the brown onion peel water to prepare.

5) For the unique color of onion, put 500ml of alkaline ionized water in a bowl and prepare colorless alkaline ionized water.

<Experimental Example 1-2. Dye and pickle onions using five colors of onion dye>

50 g of sea salt was added to each of the five colors of onion dye solution prepared in Experimental Example 1-1.

Wash the onion, cut the head and roots, then peel. Cut 1 peeled onion into 1/4 pieces, then cut into shreds to have a thickness of about 2mm, put it in red beet water, and apply pressure with your fingers to make it soft. . Pickle it for about 5 to 10 days, and mix the onions with your fingers frequently so that the water is evenly absorbed. In yellow gardenia water, purple mulberry water, brown onion peel water, and colorless alkaline ionized water, onions are added in the same way as described above to dye the onions in each color.

<Experimental Example 1-3. Production of Pickled Onion in Five Colors>

Put the five-colored onion pickled in Experimental Example 1-2 in a cloth to remove the water, and then add about 20 g of sea salt and mix. It is dried in the shade for about 10 days to prepare semi-dried five-colored onion pickles. Sprinkle a little salt on the prepared five-colored onion and do additional salting.

<Experimental Example 1-4. Production of Five Color Onion Rice>

Prepare 30 g of each color of the five-colored onion pickles prepared in Experimental Example 1-3, wash them in cold water, and soak them in water for about 10 minutes to remove salt. Rinse the five-color onion from which the salt has been removed, squeeze out the water, put it in a bowl, add a small amount of sesame oil, and mix it with the ingredients for seasoning.

Mix non-glutinous rice and non-glutinous rice, wash and soak in a pressure cooker for about 30 minutes. Then, cook the rice with the 5 colored onions in 5 different colors. Depending on your preference, you can also cook rice with seasoned beef stir-fry, green leek sprouts, or black wood ear mushroom stir-fry. Make bibim sauce, put it in the prepared five-color onion rice, and eat it by rubbing it.

2a to 2c are images showing the process of the second step of pickling onions in onion dyeing solution (beet water) according to an embodiment of the present invention.

Referring to FIGS. 2A to 2C , it can be seen that the process of pickling onions in an actual onion dye solution using beets among the above-described four kinds of dyeing raw materials. After making an onion dye solution exhibiting red color using beets in the first step, when salt and onion are immersed, the onion may be dyed red as shown in FIG. 2(c). Since salt is added and dyed while salt is added in the second step of the present invention, it can be seen that the onion dyeing solution can penetrate well into the onion cell wall by using osmotic pressure, thereby further increasing the dyeing efficiency.

3A to 3E are images showing five-colored onion pickles formed in the third step according to an embodiment of the present invention.

As shown in FIGS. 3A to 3E , if you look at the pickled onions of five colors prepared in Examples 1-3, it can be seen that the colors of each onion dyeing solution are clearly implemented and show a semi-dried texture state. The white crystal form in the image of FIG. 3 is salt, and may be added in a small amount after the drying step.

4A to 4B are images showing the process of the fourth step of removing salt by washing pickled onions according to an embodiment of the present invention.

Figure 4a is an image of five-color onion pickled before washing, Figure 4b is an image of five-colored onion pickled after washing. It can be seen that a lot of salt of the five-colored onion is removed by the process of the fourth step. Although the original color of pickled onion in five colors has faded a little, it can be seen that each color of pickled onion with 5 colors is maintained enough to be distinguished.

5A to 5B are images showing the process of the fifth step of forming five-colored onion rice by mixing five-colored onions according to an embodiment of the present invention.

5A is an image of placing washed rice in a rice cooker and placing five-colored onions thereon. By heating the prepared rice cooker to cook rice, five-colored onion rice can be prepared as shown in FIG. 5B. Referring to FIG. 5B, although the color of the five-colored onion was slightly darker than the color of the five-colored onion before cooking due to heat, pressure, and steam during the cooking process, the saturation was changed due to the phenomenon that appeared as the onion ripened, and there are still five colors. It can be seen that the color is maintained to distinguish them. As described above, the five-color onion rice produced through the method for producing five-colored onion rice of the present invention can maintain the dyed color of the onion even after making rice by heating it together with rice, thereby further enhancing the taste of food and drink. This is to improve the problem that the texture or taste of vegetables is lowered during the production of conventional namul rice, and the present invention uses semi-dried pickled onions through pickling and drying processes to maintain the dyed color of the onion. In addition, it can improve the taste and aroma of the overall five-color onion rice.

6A to 6B are images of preparing five-colored onion bibimbap using five-colored onion rice according to an embodiment of the present invention.

Figures 6a and 6b are the five-colored onion rice prepared in Example 1 with beef stir-fry, leek stir-fry, and wood-ear mushroom stir-fry in addition, and various colors are harmonized in the image, so aesthetics are further improved, and various ingredients It can provide five-color onion rice with balanced nutrients.

Hereinafter, the experimental contents of the five-color onion rice of the present invention will be described in detail.

(a) Sensory evaluation of dyed and pickled onions according to the amount of salt added

The following experiment compares the quality characteristics of pickled onions by varying the amount of salt added in order to perform sensory evaluation according to the amount of salt added in the step of pickling while dyeing onions in the manufacturing method of five-colored onion rice of the present invention, The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items relate to the degree of dyeing (color) and the degree of pickling (texture) of the pickled onion, and it was performed on a 9-point scale, with 9 points for very good and 1 point for very bad.

[Comparative Example 1]

In the second step, 35 g of salt was added to 500 ml of onion dye solution.

[Example 1]

In the second step, 40 g of salt was added to 500 ml of onion dye solution.

[Example 2]

In the second step, 45 g of salt was added to 500 ml of onion dye solution.

[Example 3]

In the second step, 50 g of salt was added to 500 ml of onion dye solution.

[Example 4]

In the second step, 55 g of salt was added to 500 ml of onion dye solution.

division Onion dyeing degree (color) The degree of pickling of the onion (texture) Comparative Example 1 5 4 Example 1 7 6 Example 2 8 7 Example 3 8 8 Example 4 7 5

As a result of the experiment, it was found that the sensory evaluation scores of Examples 1, 2, and 3 were the highest. That is, when the amount of salt added in the second step of dyeing and pickling the onion of the present invention is less than 40 g, it can be seen that the onion is dyed hazy and less pickled, resulting in a low sensory evaluation score, and the amount of salt added exceeds 50 g In this case, it was confirmed that the onion was too pickled and the texture was not suitable for cooking as food.

(b) Sensory evaluation of onions according to dyeing and pickling time at average indoor temperature (26~28℃) in summer

In the following experiment, the dyeing and pickling time was performed in order to perform sensory evaluation according to the dyeing and pickling time at 26 to 28 ° C. This is a comparison of the quality characteristics of differently pickled onions, and sensory evaluation was conducted after training a graduate student in the Department of Food Science and Technology who was recognized as suitable as an inspector for the purpose of this experiment. The sensory evaluation items relate to the degree of dyeing (color) and the degree of pickling (texture) of the pickled onion, and it was performed on a 9-point scale, with 9 points for very good and 1 point for very bad.

[Comparative Example 2]

The dyeing and pickling time of the onion in the second step was about 4 days.

[Example 5]

The dyeing and pickling time of the onion in the second step was about 5 days.

[Example 6]

The dyeing and pickling time of the onion in the second step was about 6 days.

[Example 7]

The dyeing and pickling time of the onion in the second step was about 7 days.

division Onion dyeing degree (color) The degree of pickling of the onion (texture) Comparative Example 2 3 4 Example 5 8 8 Example 6 7 6 Example 7 6 4

As a result of the experiment, it was found that the sensory evaluation score of Example 5 was the highest. That is, when performing the second step of dyeing and pickling the onion of the present invention, if the onion is dyed and pickled at an appropriate indoor temperature in summer of 26 to 28 ° C. and the pickling time is less than 5 days (Comparative Example 2), the onion is sufficiently dyed It was found that the sensory evaluation score was low because the color was not bright and the texture was soft. When the onion dyeing and pickling time was carried out at the same temperature for about 5 days, the dyeing and pickling degree was the best. I could confirm that it was too pickled as it softened a lot.

(c) Sensory evaluation of onions according to dyeing and pickling time at average indoor temperature in winter (18~20℃)

The following experiment is performed in order to perform sensory evaluation according to the dyeing and pickling time at 18 to 20 ° C., which is an appropriate indoor temperature in winter, in the step of pickling while dyeing the onion in the manufacturing method of five-colored onion rice of the present invention. This is a comparison of the quality characteristics of differently pickled onions, and sensory evaluation was conducted after training a graduate student in the Department of Food Science and Technology who was recognized as suitable as an inspector for the purpose of this experiment. The sensory evaluation items relate to the degree of dyeing (color) and the degree of pickling (texture) of the pickled onion, and it was performed on a 9-point scale, with 9 points for very good and 1 point for very bad.

[Comparative Example 3]

The dyeing and pickling time of the onion in the second step was about 9 days.

[Example 5]

In the second step, the onion was dyed and pickled for about 10 days.

[Example 6]

The dyeing and pickling time of the onion in the second step was about 11 days.

[Example 7]

The dyeing and pickling time of the onion in the second step was about 12 days.

division Onion dyeing degree (color) The degree of pickling of the onion (texture) Comparative Example 3 3 4 Example 8 8 8 Example 9 7 6 Example 10 6 4

As a result of the experiment, it was found that the sensory evaluation score of Example 8 was the highest. That is, when performing the second step of dyeing and pickling the onion of the present invention, if the onion is dyed and the pickling time is less than 10 days at an appropriate indoor temperature in winter of 18 to 20 ° C (Comparative Example 3), the onion is sufficiently dyed It was found that the sensory evaluation score was low because the color was not bright and the texture was soft. When the onion dyeing and pickling time was performed at the same temperature for about 10 days, the dyeing and pickling degree was the best. Also, when the dyeing and pickling time was carried out for 11 days and 12 days after 10 days, the salty taste was strongly It was found that it was not suitable for cooking.

On the other hand, the embodiments of the present invention disclosed in the present specification and drawings are merely presented as specific examples to aid understanding, and are not intended to limit the scope of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

S100. Steps to prepare onion dye solution
S200. Dyeing and Pickling Onions
S300. Steps of drying pickled onions
S400. Steps to wash five-colored pickled onions
S500. Steps to form five-color onion rice

Claims (5)

A first step of preparing an onion dye solution having 5 colors consisting of beet water, gardenia water, mulberry water, onion peel water and colorless alkaline ionized water;
a second step of dyeing and pickling the onion by mixing salt and onion respectively in the respective onion dyeing solution;
a third step of dehydrating the pickled onions and drying them in the shade for 10 days to form five-colored pickled onions;
a fourth step of washing the five-colored onion pickled to form five-colored onions from which salt has been removed; and
and a fifth step of mixing rice and water with the five-color onion and heating to form five-colored onion rice. According to claim 1,
The second step is
A method of producing five-color onion rice, characterized in that 40 to 50 g of salt and 400 to 500 g of onion are added to 500 ml of the onion dye solution. According to claim 1,
The second step is
A method for producing five-color onion rice, characterized in that the onion is pickled by stirring it frequently at room temperature for 5 to 10 days. 3. The method of claim 2,
In the third step,
After the pickled onions are dehydrated, 20 to 30 g of salt is further added and dried. According to claim 1,
The fourth step is
A first step of washing the five-colored onion in water;
A second process of immersing the washed five-colored onion in water for 10 to 20 minutes;
After rinsing the immersed five-color onion, the method for producing five-color onion rice, characterized in that it comprises a third step of removing the water.

Images