KR100487695B1 - Method for preparing a beverage containing extracts of corn silk - Google Patents

Abstract

The present invention relates to a method for preparing a beverage containing corn stubble extract, and more particularly, to produce a corn stubble extract under optimized extraction conditions after steaming or blanching the dried leaves of corn stubble. And filtering the same, and then adding an antioxidant and a subsidiary material, and then filling, sterilizing and cooling the nitrogen liquid to exclude air contact and incorporation. For beverages and foods containing corn beard extract prepared as.

According to the present invention, the astringent and negative taste of corn whiskers is reduced, the sweetness and cool taste of corn whisker tea are imparted, and the palatability is enhanced, and a healthy drink having the functionality unique to corn whiskers can be produced.

Description

Method for preparing a beverage containing corn beard extract {Method for Preparing a Beverage Containing Extracts of Corn Silk}

The present invention relates to a method for preparing a beverage containing corn stubble extract, and more particularly, to produce a corn stubble extract under optimized extraction conditions after steaming or blanching the dried leaves of corn stubble. And filtering the same, and then adding an antioxidant and a subsidiary material, and then filling, sterilizing and cooling the nitrogen liquid to exclude air contact and incorporation. For beverages and foods containing corn beard extract prepared as.

Corn is native to the tropical Americas. Currently, it is an annual herb from Poipulaceae grown in North America and around the world. It grows to 1 to 3m in size and is very resistant to diseases and pests, so it can be grown without using pesticides. Primary Korean Color Book, Academy Book, 1996; Ahn Deok-gyun, Primary Korean Color Book, Kyohaksa, 1988; Lee Chang-bok, Korean Natural Picture Book, Hyangmunsa, 1979). Corn is rarely used as a medicinal herb, but corn whiskers, which are thread-like parts that wrap the fruit part of corn, have been used as a herbal medicine.

Corn beard is the name of the herbal medicine called Mimisu and it is the flower of corn ( Zea mays Linne ). Corn whiskers are also called 'Ock Tak Soo (玉 蜀 鬚)' or 'Ok Tho Calligraphy', and the taste is sweet and sweet and the pharmacological effect is widely used for medicinal purposes, and is widely used as food or food additives.

When used as a medicinal corn whiskers, it promotes diuretic activity, activates chloride excretion of urine, promotes bile secretion, lowers blood pressure and blood sugar, and has an excellent effect on hemostatic action.

It also has the effect of dissolving the stones in the kidneys of kidneys, and washing away the raw substance in the urinary tract (urethra). According to a recent clinical report, six months after taking patients with chronic pyelonephritis, renal function was improved, edema was treated, and the loss and alleviation of proteinuria was improved without side effects.

In addition, when the corn whiskers are taken with water, the effect is to relieve edema, to treat obesity, premenstrual syndrome, prostate-related diseases, to prevent nocturnal enuresis, carpal tunnel syndrome and pleurisy, ascites It is also effective in treating gallstones, bladder stones, jaundice hepatitis, and hard dog stools, and has excellent effects on bladder, small intestine, and postpartum nephritis.

Corn whiskers are rich in fatty oils, essential oils, large amounts of potassium nitrate cryptoxanthin and vitamin K. Corn whiskers are also classified according to the Food Safety Authority's raw material classification, and they are classified as subsidiary materials for safe use as food ingredients. It can be used as the main raw material when used without other sub raw materials.

Currently, tea using corn mustard is commercially available, and at home, a case of making tea using corn mustache has become frequent. However, when it is extracted by simply adding water to corn whiskers, the astringent taste is preferred to the sweet taste, and the preference is very low.In the case of extraction with ethanol, ethanol, which is an extraction solvent, is removed when used as a processing material. It requires time and cost, and it is difficult to dissolve in water after extraction, which is not suitable as a liquid raw material. In addition, there is a disadvantage that discoloration and deterioration is easy when processing with drinking water.

Recently, modern people are living with a decrease in their physical strength due to stress due to emotional and physical activities due to rapid changes in their living culture and the environment. Only commercially available, healthy drinks using corn whiskers with excellent effects as described above have not been developed, and in the industry, there is an urgent need for the development of healthy drinks that have excellent functionality in accordance with the recent well-being era and improve palatability. It's happening.

Accordingly, the present inventors have made intensive efforts to develop a healthy drink using corn whiskers with excellent functionality and enhanced palatability, and as a result, the present invention has been completed.

After all, the main object of the present invention is steaming or blanching the dried leaves of corn whiskers, leaching to prepare a corn mustard extract, filtered and then added antioxidants and subsidiary materials, air contact The present invention provides a method for preparing a beverage containing corn whiskey extract, characterized in that the nitrogen solution is filled, sterilized and cooled in order to avoid the mixing with water.

Another object of the present invention to provide a beverage and food containing corn beard extract prepared by the above method.

In order to achieve the above object, (a) steaming or blanching the dried leaves of corn stubble; (b) the corn beard dry leaves of step (a) to hot water Adding and leaching to prepare corn beard extract; (c) filtering the corn stubble extract; (d) adding and mixing sodium bicarbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) to the filtered corn beard extract of step (c); (e) adding antioxidant to the NaHCO ₃ or CaCO ₃ added corn whiskers extract, filling with nitrogen, and then sterilizing for 15-20 minutes at 80-100 ° C .; And (f) provides a method for producing a beverage containing corn beard extract comprising the step of cooling the sterilizing liquid.

In the present invention, the steaming and blanching conditions may be characterized in that 5 to 10 minutes and 1 to 10 seconds at about 100 ℃, respectively.

In the present invention, the step (b) is characterized in that the addition amount of corn stubble leaves 1.0 ~ 3.0% (w / v), the temperature of the hot water is 60 ~ 100 ℃, extraction time is 30 minutes ~ 2 hours can do.

In the present invention, the antioxidant may be characterized in that at least one selected from the group consisting of butyl hydroxy anisol (BHT), butyl hydroxy toluene (BHA), ascorbic acid, citric acid and vitamin C, and more Preferably it may be characterized as vitamin C, but is not limited thereto.

In the present invention, before the step (c) to adjust the pH to 3.0 ~ 3.5 by adding an acidulant to the corn beard extract of step (b), fruit extracts, plant extracts, herbal extracts, mushroom extracts, sweeteners and amino acids It may be characterized in that it comprises the step of adding at least one subsidiary material selected from the group consisting of.

In the present invention, the acidulant is citric acid (citric acid), malic acid (malic acid), gluconic acid (gluconic acid), glacial acetic acid (acetic acid), tartaric acid (tartaric acid), carbon dioxide (CO ₂ ), lactic acid (lactic acid) , Fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid may be characterized in that at least one selected from the group consisting of, but is not limited thereto.

In the present invention, the fruit extract is at least one extract selected from the group consisting of lemon, pomegranate, orange, apple, melon, plum, palm, pineapple, pear, mango, persimmon, citrus, watermelon, peach and jujube It may, but is not limited to.

In the present invention, the plant extract is herb, green tea, roundle, wolfberry, persimmon leaf, aloe, mulberry leaf, grain, brown rice, barley, rooibos, boy, crystallizer, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon Chestnut, dandelion, soybean, chlorella, spirulina and corn may be characterized in that one or more extracts selected from the group consisting of, more preferably, it is characterized in that the corn extract, but is not limited thereto.

In the present invention, the medicinal herb extract is composed of Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Paired ginseng, Ginseng, 당, Cinnamon, Angelica, Yulmu, Sesame, Spearmint, Arsenal spp. It may be characterized by one or more extracts selected from the group, but is not limited thereto.

In the present invention, the mushroom extract may be characterized in that one or more extracts selected from the group consisting of Ganoderma lucidum, fingerling mushroom, situation mushroom, oyster mushroom, enoki mushroom, matsutake mushroom and cordyceps, but is not limited thereto.

In the present invention, the sweetener is sugar, glucose, syrup, fructose, maltose, honey, fructo oligosaccharide, iso oligosaccharide, malto oligosaccharide, xylose (D-xylose), sorbitol (malitol), maltitol (maltitol), mannitol (mannitol), erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomate, potassium acetate, saccharin, aspartame, cyclate and sucralose It may be characterized by one or more selected from the group, but is not limited thereto.

In the present invention, the amino acid is glycine (glycine), alanine (alanine), valine (valine), leucine (leucine), isoleucine (isoleucine), threonine (treonine), serine (serine), cysteine, cystine ( cystine, methionine, aspartic acid, asparagine, asparagine, glutamic acid, lysine, arginine, histidine, phenylalanine, tyrosine , Tryptophane, proline, proline, oxyproline and taurine may be characterized in that at least one selected from the group consisting of, more preferably DL-phenylalanine (DL-phenylalanine) It may be characterized by.

The present invention also provides a beverage containing corn stubble extract prepared by the above method.

The present invention comprises the steps of: (a) steaming or blanching the dried leaves of corn stubble; And (b) the corn beard dried leaves that have undergone the step (a) in hot water It provides a food comprising corn beard extract prepared by adding, leaching and filtration.

Hereinafter, the present invention will be described in detail.

Referring to step by step the manufacturing method of the beverage containing corn beard extract according to the present invention.

Step 1: Steam or Blanch the Corn Beard Leaves

The present inventors have reduced the tannin content, which is the main cause of the astringent taste, by steaming or blanching the corn beard leaf to compensate for the disadvantage that the astringent taste precedes sweetness when leaching the corn beard leaves with hot water.

Since tannin is a water-soluble substance, it can be appropriately reduced in content such as discolorase and tannin in corn whiskers by blanching in hot water. By steaming, the degree of ripening can be made constant by inhibiting the enzymatic activity of corn mustard leaves, and the surface of the leaves can be softened to smooth out the elution of tannin.

However, if too much reduction in the tannin content of corn whiskers, the taste and aroma of tea is lost, so that the astringent taste is reduced while maintaining the proper level of tannin so that the tea taste and aroma can be felt.

Corn beard dried leaves used in the present invention can be purchased and used in the market, preferably, natural sweetness through a process such as drying, washing, temperature control, enzymatic decomposition, redrying according to a conventional manufacturing method It is better to use what is produced to be produced.

In the present invention, the steaming of the corn stubble leaves is preferably performed at 100 ° C. for 5 minutes to 10 minutes, and the blanching of the corn stubble leaves is preferably performed at 100 ° C. hot water for 1 to 10 seconds, more preferably for 5 seconds. Do.

In the case of steaming or blanching the corn beard dry according to the present invention, the total tannin content of the corn beard leaves was about 5-6% (w / w). This is about half to 15% (w / w) of the total tannin content of the non-steamed or unbranched corn beard leaves (see Experimental Example 1). In the same manner as above, by pre-treatment of the corn stubble dry leaves has the effect of being in a form suitable for processing into a beverage in harmony with the astringent taste and sweetness of the corn whiskers natural during hot water leaching.

Second Step: Extraction of Corn Beard Leaves

Corn beard extract is prepared by hot water extraction of corn mustard dry leaves with the adjusted tannin content by steaming or blanching in the above manner under optimized extraction conditions. As a preferable extraction condition, corn mustard dry leaves are added to hot water at 80 to 100 ° C. at a concentration of 1% to 3% (w / v) and extracted for 1 to 3 hours. More preferred leaching conditions are added to 100% hot water at 2% (w / v) pretreated corn beard dry leaves and extracted for 2 hours to filter to 200 mesh (mesh) to contain 0.2 ~ 0.3% solids.

In order to determine the optimal extraction condition of corn stubble, the present inventors prepared corn stubble extract by varying the extraction temperature, addition concentration of corn stubble, and extraction time, and reduced color, aroma, sweetness, bitter taste, and attenuation of astringent taste. And sensory characteristics such as overall acceptability (see Experimental Example 2).

As a result, the higher the extraction temperature, the better the sensory characteristics of the corn beard extract. In particular, when the leaching temperature was set to 80 ~ 100 ℃ appeared to be excellent. Therefore, the preferred leaching temperature for preparing corn beard extract was determined to be 80-100 ° C. (FIG. 2).

In addition, the concentration of corn whiskers was found to be excellent sensory properties when added at an appropriate concentration compared to the addition of corn whiskers in too low or too high concentration. Thus, the preferred concentration of corn whiskers was determined to be 2-3.0% (w / v) (FIG. 3).

In the case of the extraction time, the longer the leaching time, the better the sensory characteristics of the corn beard extract. However, when the leaching time was 2 hours or more, the sensory characteristics were very low including the overall preference. Therefore, the extraction time range was determined to be 2 hours (FIG. 4).

Step 3: Filtration of Corn Beard Extract

The corn whisker extract is filtered to remove the precipitate formed during the leaching of the corn whiskers. Filtration of the corn beard extract can be carried out according to a conventional method. For example, a filter cloth, a membrane filter, a centrifugation method, etc. can be used. Preferably, the corn whisker extract is passed through a filter cloth and subjected to primary filtration, and then the primary filtration is passed through a membrane filter to use a secondary filtration method. Filtration is at 200 mesh scale.

Fourth Step: Sodium Bicarbonate (NaHCO ₃ ) Or calcium carbonate (CaCO ₃ Addition of

The filtered corn stubble extract may have a hay odor and a negative taste mainly containing hexanal. Thus, sodium bicarbonate or calcium carbonate is added to neutralize and purify these negative odors and tastes to form a smooth taste. Sodium bicarbonate or calcium carbonate is preferably added at a concentration of 0.02 to 0.05% (w / v).

Step 5: Add and Sterilize Antioxidants

To maintain the shelf life of the beverage, antioxidants are added to the corn beard extract of this step and sterilized. The antioxidant is not particularly limited and may be one commonly used in the art as a food additive.

Antioxidant-added corn mustard extract is poured with nitrogen and sealed in a can or bottle to exclude air contact and pasteurized at 60 ℃ for at least 30 minutes or at 80 ℃ for 15-20 minutes.

Step 6: Cool

The heat-sterilized corn stubble extract is cooled and dried with cooling water to complete the product.

In addition, the present invention may further be added to the corn whiskers extract of step (b) by adding an acidulant and subsidiary ingredients to produce a beverage with enhanced taste by making the natural flavors and artificial flavors of the harmonious corn.

Specifically, the present invention is to adjust the pH of the extract to 3.0 ~ 3.5 by adding an acidulant to the corn beard extract of step (b), the fruit extract, plant extracts, herbal extracts, mushroom extracts, sweeteners and amino acids At least one selected from 0.001% to 1% (W / V) may further comprise the step of mixing the sweetener.

The acidulant in the above can be used to increase the refreshing taste and preservation of the beverage. Acidulants, fruit extracts, plant extracts, herbal extracts, mushroom extracts, sweeteners that can be used in the present invention is not particularly limited, it can be used in the art as a food additive.

The amino acid is also not particularly limited, but preferably DL-phenylalanine. DL-phenylalanine is a special amino acid in the form of D-form and L-form and is an amino acid that maintains the secretion of endorphin, which is naturally produced in our body. Endorphin is an endogenous morphine that is very important for human health, which gives pleasure to humans, maintains youth, and destroys cancer cells. Many researchers have studied endorphins and found that Dr. Seymour Ehrenpreis has shown in animals and clinical trials that DL-phenylalanine protects endorphins to block pain and raise the level of endorphins without any side effects and toxicity (Ehrenpresis S. et al., Advances in pain research and therapy). , Raven Press, New York, 3: 479, 1979; Ehrenpresis S. et al., Endogenous and exogenous opiate agonist and antagonists, Pergamon Press, Elsford, New York, p379-382, 1980).

Subsidiary material added to the corn beard extract of the present invention is preferably added in the range of 0.001 ~ 10% (v / v) to be in harmony with the taste and aroma of corn beard.

After further adding the subsidiary material to the corn beard extract, the beverage containing the corn beard extract can be prepared by filtration, sterilization and cooling in the same manner as described above.

In addition, the present invention removes the astringent and negative taste of corn whiskers to provide a beverage containing corn whisker extract excellent in overall taste in harmony with the natural sweetness and mint flavor of corn whiskers.

Furthermore, the present invention provides a food comprising corn mustard extract prepared according to the method of the present invention.

Corn beard extract of the present invention may be included in any one selected from candy, jang, dried fruit, bread, confectionary, kimchi, alcoholic beverages and processed meat in an amount of 0.1 to 10% (v / v), the preparation method thereof It may be prepared by a method well known in the art.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1 Preparation of a Drink Containing Corn Beard Extract

Corn bearded leaves were steamed at 100 ° C. for 5 minutes, and then the steamed corn bearded leaves 2% (w / v) were added to hot water at 100 ° C. and leached for 2 hours to prepare corn beard extracts. The extract was filtered through a filter cloth and subjected to primary filtration, followed by secondary filtration using a 0.5 μm cartridge filter. To the filtrate was added 0.03% (w / w) of sodium bicarbonate and then 0.05% (w / w) of vitamin C. It was sterilized by heating at 80 ° C. for 15 minutes after filling with liquid nitrogen. After the sterilization was completed, the mixture was cooled with cooling water for 3 minutes to prepare a beverage containing corn beard extract.

Example 2 Preparation of Drinks Containing Corn Beard Extract with Additional Substances

Corn whiskers were blanched for 5 seconds at 100 ° C. hot water, and then the blanched corn whiskers 2.0% (w / v) was added to 100 ° C. hot water and extracted for 2 hours to prepare corn whiskey extracts.

Citric acid was added to the corn beard extract to adjust the pH of the extract to 3.0. Fill up to 230-250ml with 0.1% maltodextrin, 0.25% sweetener (isomaltooligosaccharide), 0.001-0.3% DL-phenylalanine, 0.005% vitamin C, 0.1% corn and 0.05% rice.

The extract was added in the same manner as in Example 1, filtered and added with 0.02% sodium bicarbonate and 0.03% vitamin C, 0.1% citric acid, 0.07% malic acid, 0.05% sodium benzoate sterilization and cooling after filling with nitrogen To prepare a beverage containing corn beard extract.

In particular, in the manufacture of corn beard drink, corn extract may be added as a subsidiary material in order to add a delicious taste of corn, in which case corn is roasted, extracted at 100 ℃ for 20 minutes to 2 hours, and then it is corn beard extract Can be mixed with to prepare a corn beard drink.

Experimental Example 1 Establishment of Conditions for Reducing Tannin Content of Corn Beard

The inventors have established conditions for reducing the tannin content that contributes to the astringent taste in corn whiskers so that the corn whiskers are in a form suitable for processing into beverages. The present inventors quantified the total tannin content in corn stubble after steaming the corn stubble dry leaves at 100 ° C. for 5 minutes to 10 minutes in a steam bath or for 1 to 10 seconds at 100 ° C. Tannin content was determined by a known method using ethyl gallate as the standard reagent (Ikegaya, K. et al., Bull. Natl. Res. Tea. 71:43, 1990). As a result, the tannin content was reduced to 3% or less after steaming or blanching in the case of corn whiskers without steaming or blanching.

Experimental Example 2 Establishment of Optimal Extraction Conditions of Corn Stubble

Leaching conditions such as leaching temperature of corn whiskers, concentration of corn whiskers during leaching and leaching time were optimized. In order to determine the leaching temperature was extracted for 2 hours by adding hot water at 40, 60, 80 and 100 ℃ to the corn beard dried steamed by the method of Example 1 and then sensory test of the corn beard extract.

To determine the concentration of corn whiskers during leaching, the corn whiskers steamed by the method of Example 1 were added to 100 ° C. hot water at a concentration of 0.5, 1.0, 2.0 and 3.0% (w / v), respectively. After the extraction of time, the sensory test of corn beard extract was performed.

In addition, in order to determine the leaching time, corn beard dry steamed by the method of Example 1 was added to 100 ℃ hot water at a concentration of 1 or 2% (w / v), respectively, 30 minutes, 1 hour, 2 hours and After leaching for 2 hours or more, the sensory test of corn beard extract was performed.

In the sensory evaluation, 20 trained evaluators were selected and scored 9 items such as color, aroma, sweetness, bitterness reduction, astringent taste reduction, and overall palatability of corn beard extract prepared according to each leaching condition. Evaluation was made by the scale method (1 = very bad, 9 = very good). All sensory test results were statistically analyzed with a 95% confidence level.

As a result of the experiment, when the extraction temperature of corn whiskers was 100 ℃, the sensory characteristics were significantly higher (Fig. 2). In addition, the sensory characteristics were significantly higher when the corn stubble was added at a concentration of 1 to 3% (w / v) (FIG. 3). In case of extraction time, 2 hours (w / v) corn mustard leaves were extracted for 2 hours, and 3% (w / v) concentration for 2 hours or less when leaching. Was significantly higher (FIG. 4).

As described above in detail the specific parts of the present invention, for those of ordinary skill in the art, these specific descriptions are only preferred embodiments, which are not intended to limit the scope of the present invention. Will be obvious. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described above, the present invention, after steaming or blanching the dried leaves of corn whiskers, to prepare a corn whiskers extract under the optimized extraction conditions, and then filtered and then antioxidants and subsidiary materials A method for preparing a beverage containing corn beard extract, characterized in that the nitrogen solution is filled, sterilized and cooled in order to exclude air contact and mixing after the addition, a beverage containing the corn beard extract prepared by the above method; It is effective in providing food.

Drinks containing corn beard extract according to the present invention is reduced the astringent taste and negative taste of corn beard, the natural sweetness and cool taste of corn beard tea is given to enhance the palatability, has the inherent functionality of corn beard, emotional In addition, it can give an excellent effect on physical strength to the modern people who are tired from stress caused by physical activity.

1 is a process chart showing a method for preparing a beverage containing corn stubble extract.

Figure 2 is a radial graph showing the results of sensory evaluation of corn beard extract prepared by varying the extraction temperature.

Figure 3 is a radial graph showing the results of sensory evaluation of corn beard extract prepared by varying the amount of corn beard building during extraction.

Figure 4 is a radial graph showing the results of sensory evaluation of corn beard extract prepared by varying the extraction time.

Claims (17)

A method of preparing a beverage containing corn stubble extract comprising the following steps: (a) steaming or blanching the dried leaves of corn stubble; (b) the corn beard dry leaves of step (a) to hot water Adding and leaching to prepare corn beard extract; (c) filtering the corn stubble extract; (d) adding and mixing sodium bicarbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) to the filtered corn beard extract of step (c); (e) adding antioxidant to the NaHCO ₃ or CaCO ₃ added corn whiskers extract, filling with nitrogen, and then sterilizing for 15-20 minutes at 80-100 ° C .; And (f) cooling the sterilizing solution. The method of claim 1 wherein the steaming and blanching conditions are 5 to 10 minutes and 1 to 10 seconds at about 100 ° C. respectively. According to claim 1, wherein the step (b) is the addition amount of corn stubble leaves 1.0 ~ 3.0% (w / v), the temperature of the hot water is 60 ~ 100 ℃, extraction time is 30 minutes ~ 2 hours How to. The method of claim 1, wherein the antioxidant is at least one selected from the group consisting of butylhydroxyanisol (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid and vitamin C. 5. The method of claim 4 wherein the antioxidant is vitamin C. According to claim 1, wherein before the step (c) is added to the corn beard extract of step (b) to adjust the pH to 3.0 ~ 3.5, and then, fruit extracts, plant extracts, herbal extracts, mushroom extracts, sweeteners and Adding at least one submaterial selected from the group consisting of amino acids. According to claim 6, wherein the acidulant is citric acid (citric acid), malic acid (malic acid), gluconic acid (gluconic acid), glacial acetic acid (acetic acid), tartaric acid (tartaric acid), carbon dioxide (CO ₂ ), lactic acid (lactic acid) ), Fumaric acid, fumaric acid, d-malic acid, glucono deltalactone (GDL), and phytic acid. The method of claim 6, wherein the fruit extract is lemon, pomegranate, orange, apple, melon, plum, palm, pineapple, pear, mango, persimmon, tangerine, watermelon, peach and jujube, characterized in that at least one extract selected from the group consisting of How to. The method of claim 6, wherein the plant extract is herbs, green tea, roundle, wolfberry, persimmon leaf, aloe, mulberry leaf, grain, brown rice, barley, rooibos, boy, crystallizer, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, At least one extract selected from the group consisting of lemon balm, dandelion, soybean, chlorella, spirulina and corn. 10. The method of claim 9, wherein the plant extract is a corn extract. According to claim 6, wherein the herbal extracts are Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Paired ginseng, Ginseng, 계, Cinnamon, Angelica, Yulmu, Sessop, Raven, Arsenal, Brown root, Cheongung, Triticale, Brown root and Ginger At least one extract selected from the group consisting of: The method according to claim 6, wherein the mushroom extract is one or more extracts selected from the group consisting of Ganoderma lucidum, Cloudy mushroom, Situation mushroom, Pleurotus eryngii, Enoki mushroom, Matsutake mushroom and Cordyceps sinensis. The method of claim 6, wherein the sweetener is sugar, glucose, syrup, fructose, maltose, honey, fructo oligosaccharide, iso oligosaccharide, malto oligosaccharide, xylose, sorbitol, sorbitol, maltitol, Mannitol, erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomate, acesulpam potassium, saccharin, aspartame, cyclate and sucralose At least one selected from the group consisting of: The method of claim 6, wherein the amino acid is glycine, alanine, valine, leucine, isoleucine, threonine, serine, cysteine, cystine (cystine), methionine, aspartic acid, aspartic acid, asparagine, glutamic acid, lysine, arginine, histidine, phenylalanine, tyrosine ), Tryptophane, proline, proline, oxy-proline and taurine. The method of claim 14, wherein the amino acid is DL-phenylalanine. A beverage containing corn stubble extract prepared by the method of any one of claims 1-15. (a) steaming or blanching the dried leaves of corn stubble; And (b) the corn beard dry leaves of step (a) to hot water Food comprising a corn stubble extract prepared by adding, leaching and filtration.