KR100517483B1 - Method for preparing a composition containing extracts of corn silk and melanian snail - Google Patents

Abstract

The present invention relates to a method for producing a composition containing corn whiskers extract and fine powder, and more particularly, corn whiskers extract under optimized extraction conditions after steaming or blanching the dried leaves of corn whiskers. The present invention relates to a method for preparing a composition useful for kidney and soy sauce containing corn whisker extract and marshmallow powder, comprising the step of preparing the same, filtration and vacuum concentration, and then mixing the mulberry powder.

According to the present invention, the natural sweetness and cool taste of corn whiskers are imparted to improve the palatability, and to prepare a composition having kidney growth inherent to corn whiskers and soy sauce health promotion to indigenous to whiskers. It can give an excellent effect to the physical strength of modern people tired from the stress.

Description

Method for Preparing a Composition Containing Extracts of Corn Silk and Melanian Snail}

The present invention relates to a method for producing a composition containing corn whiskers extract and fine powder, and more particularly, corn whiskers extract under optimized extraction conditions after steaming or blanching the dried leaves of corn whiskers. The present invention relates to a method for preparing a composition useful for kidney and soy sauce containing corn whisker extract and marshmallow powder, comprising the step of preparing the same, filtration and vacuum concentration, and then mixing the mulberry powder.

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, corn whisker extract for 6 months in patients with chronic pyelonephritis improved kidney function, cured edema, and improved the loss and relief of proteinuria 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.

In addition, the marshmallow is a mollusk of the double-footed tricot family, which lives in the deep, watery rocks of rivers and lakes in southern Korea, Japan, and Taiwan. The diameter is about 8mm. Korean daseulgi flow has been reported that the wrinkles daseulgi (S. forticosta), gotche daseulgi (S. gottschei), a little wrinkle daseulgi (S. tegulata) and indeed daseulgi (S. coreana). Growing in the cleanest water is very wise and inhabiting polluted water is wisely. The efficacy of Dasulgi, which is recorded in oriental medicine, including Dongbogam, improves urine and urine, relieves stomach pain and indigestion, and relieves heat poisoning and thirst. It is recorded.

In the private sector, Dasulgi soup was used for cooking because it makes the stomach comfortable, digestive and protects the liver. It contains abundant calcium, crude protein, magnesium, zinc, selenium, and vitamins, and when you boil it, blue liquid comes out. This is different from humans and mammals. This is because it contains a lot of blue pigments, among them the most blue pigments in the marshal.

In Korea, boiled marshmallows are discarded, the flesh is boiled, eaten or burned to make powder and eaten. The taste of tea is light but unique. Recently, it is known that it is good for the health of the liver, and it is used as a folk remedy by boiling it, making it a concentrated solution or making it an oil. It also works on the liver and kidneys to smooth out urine, treat gastritis and indigestion, and heat poisoning and thirst. It has been proved to have an excellent effect on eliminating the problem, and is widely used as a herbal material.

Currently, health supplements using corn mustard and marshmallow are commercially available, and there are a number of prior patents, each of which has a theme. Representative prior patents related to corn whiskers include "method of preparing a beverage containing corn whisker extract" of Korean Patent Application No. 10-0487695, and the "functional corn whisker tea" of Korean Patent No. 10-0492628; Its manufacturing method ". However, these inventions propose to mix corn whiskers and other subsidiary materials to make beverages, but they are not made with marshmallow which has an excellent effect on the health of soy sauce.

In addition, the representative prior patents related to the marshmallow group is a "medicinal method for the production of health supplements" of the Korean Patent Application No. 10-0419234, and the herbal medicine extract of the active ingredient as the active ingredient of the Korean Patent Application No. 10-2002-0083233 Pharmaceutical composition for the treatment of liver disease containing the " " method of preparing multiple powders " of Korean Patent Application No. 10-2000-0033462, but the present invention introduces a method of making various health foods using the major raw materials or ingredients However, the health food did not show an excellent effect on the health of the kidneys.

In recent years, modern people are living with a decrease in physical strength due to stress caused by emotional and physical activities due to rapid changes in their living culture and environment, and as the liver function and kidney function are deteriorated, the industry has excellent functionality in accordance with the recent well-being age. And the development of the composition which improved palatability is urgently required.

Accordingly, the present inventors have made a great deal of effort to develop a composition using corn whiskers and marshmallow with excellent functionality and enhanced palatability.

Finally, it is an object of the present invention to prepare corn mustard extracts under optimized extraction conditions after steaming or blanching the dried leaves of corn stubble, filtration and vacuum concentration, and then fine powder and / or The present invention provides a method for preparing a composition useful for kidney and liver containing corn whiskers extract and multiple powders comprising the step of mixing the extract of subsidiary materials.

In order to achieve the above object, the present invention comprises the steps of (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 and then vacuum concentrating; (d) filling the washed sludge with water to give a temperature gradient from 40 ° C. to 100 ° C. or higher and heating it for about 10 hours at intervals of 2-3 hours for each temperature; (e) roasting marsh flakes and grains and drying in sunlight to grind them to about 500 mesh or less; (f) a method for preparing a composition useful for kidney and soy sauce containing corn mustard extract obtained in step (c) and fine bran powder obtained in step (e) to provide.

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 40 ~ 100 ℃, extraction time is 30 minutes ~ 2 hours can do.

In the present invention, in the step (f) it may be characterized in that any one or more subsidiary materials selected from the group consisting of amino acids, yeast and chitosan further mixed.

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 It may be characterized in that at least one selected from the group consisting of tryptophane, proline, proline, oxy-proline and taurine.

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). In the present invention, in the step (f) it can be characterized in that the mixture of any one or more subcomponent extracts selected from the group consisting of pear, persimmon, jujube, lemon, watermelon and grape, leek, carrot, pumpkin, Beans, cucumbers, tomatoes, garlic, radish, green juice, buttercup, chrysanthemum, brown rice, spinach, kidney beans, mugwort, soothe, triticale, chicory, shedding, aralia, dandelion, pearl barley, plantain, buttercup, burdock, nuts, barley tea, green tea , Deodeok, bellflower, 칡, corn, and one or more subcomponent extracts selected from the group consisting of the defect may be characterized in that further mixing, selected from the group consisting of ginseng, Angelica, wolfberry, Ganoderma lucidum and shiitake mushrooms It can be characterized by further mixing the above additive extract, chicken breast, beef, eel, growing, loach, rice paddy, oyster, snail and sea bream It may be characterized by further mixing any one or more subcomponent extracts selected from the group consisting of.

Hereinafter, the present invention will be described in detail.

When explaining the step of producing a composition containing a corn whiskers extract according to the present invention and the powder of ulseul step.

Step 1: Preparation of Corn Beard Extract

The present inventors extracted the corn beard extract according to the corn beard extraction process of the Korean Patent Application No. 10-0487695 of the present inventors as follows.

1. Steaming or blanching of corn stubble leaves

The present inventors reduced the tannin content, which is the main cause of the astringent taste, by steaming or blanching the corn mustard 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 the tannin content of corn whiskers is reduced too much, the unique taste and aroma of corn whiskers are lost, so that the astringent taste is reduced while maintaining the proper level of tannin content so as to feel the unique taste and aroma.

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 beard dry leaves has the effect of being in a form suitable for producing processed foods in harmony with the astringent taste and sweet taste of the natural corn whiskers during hot water leaching.

2. 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).

3. Filtration and Vacuum Concentration 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. In addition, the filtered corn beard extract is concentrated in a vacuum to 10 ~ 50 brix.

Second step: manufacturing method of sage powder

It contains abundant taurine and succinic acid, which makes it an excellent powder for the recovery of weakened liver function. Fill with 2 and a half of wild marshmallow and 200 liters of water, and give a temperature gradient from 40 ℃ to 100 ℃ and heat it for about 10 hours every 2 ~ 3 hours, then fry flakes and kernels and dry it in sunlight Pulverized to 500 mesh or less to prepare a fine powder.

Step 3: Preparation and Addition of Subsidiary Materials

In addition to the corn stubble extract obtained in the first step and the second step and the fine powder, the composition of the present invention may further be added to the composition of the present invention beneficial to the kidneys and liver.

In addition to corn beard extract, beneficial ingredients for kidneys include dandelion, pearl radish, soybean, plantain, buttercup, cucumber, watermelon, snail, tomato, garlic, radish, pear, mushroom, burdock, nuts, barley, green tea leaf, deodeok, bellflower, 칡 , Ginseng, corn, grape extracts, and the like, by mixing one or more of these decoction, the extract can be mixed with the corn whiskers and marshmallow composition to produce an extract.

Beneficial ingredients for the liver include vinegar cuttlefish, clover, leek, carrot, zucchini, sea bream (roasted fish), chicken breast, beef, eel, yeast, chitosan, ginseng, donkey, wolfberry, and green juice.

The vinegar pickled pears are flattened with peeled pears, put in a glass container, and the brown vinegar sliced is poured to the degree of immersion, sealed and marinated in a cool place for one day. It is an ingredient that invigorate the liver and soothe the heat of the liver.

Leek is a vegetable that has the effect of strengthening liver function as much as liver vegetable. It protects the large intestine, warms the waist and knees, and enhances the function of the human body. The leek is pulverized and mixed with juice to the composition. .

In addition, carrots and zucchini as a subsidiary material for improving the reduced vitamin metabolism of the weakened liver, decoction is used by mixing the extract with the composition of the present invention. In addition, the blue sea bream, chicken breast, beef, eel, etc. also play a role in supplying protein to the liver cells can be used as a subsidiary material.

In addition, plant polysaccharides, essential amino acids, vitamin B complex, selenium is known to improve the immune function by freshening the liver to increase the resistance to hepatitis, chitosan provides essential amino sugars for healthy cells. So weary liver, liver function that has lost the detoxification function is restored.

In addition, ginseng promotes protein synthesis in vivo, and has a therapeutic effect in case of acute liver dysfunction, and is particularly useful for hepatitis patients because it has the effect of promoting liver metabolism and relieving hangovers. And hepatic function and acts to lower the fever.

In addition, green juice may be used as a subsidiary material of the present invention, since various vitamins contained in green leafy vegetables serve to help liver function. Therefore, you can put cabbage leaves, parsley, apples, lemons, celery and honey together in a mixer to grind and drink.

Shiitake mushroom, radish, persimmon, buttercup, chrysanthemum tea, jujube, brown rice, spinach, grow, lemon, kidney bean, ganoderma lucidum, loach, mugwort, paddy field, oyster, soothe, triticale, chicory, paddy field, barn tree, arbor Can be used as a submaterial.

In the case of the composition containing the corn whiskers extract and fine powder, it is easy to obtain, there is an advantage that the absorption into the body as a natural food fast. In addition, it is non-toxic and can continue to be used in large quantities as a medicine.

The composition may be administered by oral or parenteral administration (intramuscular, subcutaneous, intravenous, suppository, etc.). Appropriate dosages can be adjusted appropriately depending on the condition of the patient, for example age and severity of symptoms, but usually in the range of 100 to 500 mg in adults, usually in amounts of 100 to 1,000 mg per day As an example, it is preferably administered in an amount of 300 to 1,000 mg per day.

When the composition of the present invention is prepared as an oral preparation, an excipient, a binder, a disintegrant, a lubricant, a coloring agent, a copper agent, and the like are added, if necessary, and then tablets, coated tablets, granules, capsules by conventional methods. Etc.

Carriers, excipients and diluents that may be included in the compositions comprising the compositions of the present invention include lactose, corn starch, white sugar, glucose, sorbitan, crystalline cellulose, mannitol, xylitol, erythritol, maltitol, acacia rubber, alginate, gelatin, calcium Phosphate, calcium silicate, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil, and the like binders include polyvinyl alcohol, polyvinyl ether, ethyl cellulose, methyl Cellulose, gum arabic, tragacanth, gelatin, shellac, hydroxypropylcellulose, hydroxypropylstarch, polyvinylpyridone and the like.

Starch, agar, gelatin powder, crystalline cellulose, calcium carbonate, sodium bicarbonate, calcium citrate, dextran, pectin, etc. are used as disintegrating agents, and magnesium stearate, talc, polyethylene glycol, silica, hardened vegetable oil, etc. are used as lubricants. do.

In addition, as a coloring agent, what is permitted to add to a pharmaceutical product is used, for example, a cocoa powder, a peppermint brain, an aromatic acid, peppermint oil, a dragon brain, a cinnamon powder, etc. are used. These tablets do not exclude the appropriate coating of sugars, gelatin, and other necessities in the case of granules.

The compounds comprising the compositions of the present invention or pharmaceutically acceptable salts thereof can be used as the main ingredient or additives and auxiliaries of foods in the manufacture of various functional foods and dietary supplements.

As used herein, the term "functional food" means a food that has improved liver and kidney function by adding the composition of the present invention to a notification-type or individually recognized functional food.

The composition of the present invention is also applicable to the manufacture of diet or dietary supplement for the long-term strengthening of adults.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. In addition, the composition of the present invention may contain a pulp for the production of natural fruit juice and fruit juice beverage and vegetable beverage. These components can be used independently or in combination. The ratio of such additives is not so important but is generally selected in the range of 0.01 to 20 parts by weight per 100 parts by weight of the composition of the present invention.

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 Composition Containing Corn Beard Extract and Multiple Powder

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.

The powder is heated for about 10 hours at a temperature of 2 to 3 hours at intervals of 2 to 3 hours at a temperature of 10 to 15 ° C. at a temperature of 40 ° C. to 100 ° C. at a temperature of 10 to 15 ° C., respectively. The heated marsh flakes and grains were roasted, dried in sunlight, and then pulverized to about 500 mesh or less to prepare flakes of powder.

After mixing the corn beard extract prepared above and marshmallow powder 1: 1, and diluted 5 times with purified water to prepare a composition containing the corn beard extract and marshmallow powder.

Example 2 Preparation of a Composition Containing Corn Beard Extract and Multi-Swallow Powder Added Additional Substances

To the composition containing corn whiskers extract prepared in Example 1 and the powder of fine snail powder was prepared a composition added with vinegar cut pear and green juice. The vinegar pickled pears were cut into flat pieces of peeled pears, poured into a glass container, poured brown rice vinegar so that the pears were submerged, sealed and marinated in a cool place (4 ~ 10 ℃) for 15 hours, and then crushed. In addition, cabbage leaves, parsley, apples, lemons and celery were washed and crushed to make green juice.

The ground vinegar pickled pear and green juice were mixed by 1% of the total weight of the composition of Example 1 to prepare a composition containing vinegar pickled pear and green juice.

In particular, in the preparation of a composition containing corn whiskers, to add a sweet taste of corn, corn extract may be added as a subsidiary material, in which case the corn is roasted, extracted after 20 minutes to 2 hours at 100 ℃, Corn beard composition may be prepared by mixing with corn beard extract.

Experimental Example: Establishment of Optimal Extraction Conditions for Corn Stubble

The present inventors extracted the optimum conditions for extracting corn whiskers according to the procedure for establishing corn whiskers extraction condition of Korean Patent Application No. 10-0487695 of the present inventors.

1. Establishment of conditions to reduce the tannin content of corn whiskers

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.

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 produce a corn whiskers extract under optimized extraction conditions, and then filtered and concentrated in a vacuum, then the fine powder and And / or to provide a composition useful for kidneys and livers containing corn mustard extract and multiple powders comprising the step of mixing extracts of subsidiary materials.

According to the present invention, the astringent and negative taste of corn whiskers is reduced, the natural sweetness and cool taste of corn whiskers are imparted, and the palatability is enhanced, the effect of improving kidney function inherent in corn whiskers and the soy sauce health inherent in Dasulgi It is possible to prepare a composition with a function, it is excellent in the rehabilitation, sounding and reinforcing effect, as well as excellent effect for the elderly or people with fatigue or weakness.

1 is a process chart showing a method for preparing a composition containing corn whiskers extract and plunger powder.

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 (10)

A method for preparing a composition useful for kidney and soy sauce containing corn beard extract and sage powder 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 and then vacuum concentrating; (d) filling the washed sludge with water and giving a temperature gradient from 40 ° C. to 100 ° C. or higher, heating each time for about 10 hours at intervals of 2 to 3 hours; (e) roasting marsh flakes and grains and drying in sunlight to grind them to about 500 mesh or less; (f) mixing the corn stubble extract obtained in step (c) and the plunger powder obtained in step (e). 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 beard dry leaves 1.0 ~ 3.0% (w / v), the temperature of the hot water is 40 ~ 100 ℃, extraction time is 30 minutes ~ 2 hours How to. The method of claim 1, wherein in step (f), any one or more subsidiary materials selected from the group consisting of amino acids, yeast and chitosan are further mixed. The method of claim 4, 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. 6. The method of claim 5 wherein said amino acid is DL-phenylalanine. The method of claim 1, wherein the step (f) further comprises any one or more extracts selected from the group consisting of pear, persimmon, jujube, lemon, watermelon and grape. The method of claim 1, wherein in step (f) leek, carrots, squash, beans, cucumbers, tomatoes, garlic, radish, green juice, buttercups, chrysanthemum, brown rice, spinach, kidney beans, mugwort, soothe, triticale, chicory, holly tree , Aralia, dandelion, pearl barley, plantain, buttercup, burdock, nuts, barley tea, green tea, reddish, bellflower, beetle, corn and the at least one sub ingredient extract selected from the group consisting of the defect. The method according to claim 1, wherein the step (f) further comprises mixing any one or more subcomponent extracts selected from the group consisting of ginseng, Angelica, wolfberry, Ganoderma lucidum and shiitake mushrooms. The method of claim 1, wherein the step (f) further comprises mixing any one or more subsidiary extract selected from the group consisting of chicken breast, beef, eel, growing, loach, paddy field, oyster, snail and sea bream. .