KR101030693B1 - Method for Preparing an Extract of Joritdae Leaf and a Beverage Using the Extract - Google Patents

Abstract

The present invention discloses a method for producing a scavenger leaf extract and a beverage using the extract.

Specifically, the present invention comprises the steps of immersing the stalk leaf powder in water, adding cellulase and / or pectinase to the mixture of the stalk leaf powder and water, proceeding hydrolysis by the enzymes, Disclosed are a method for preparing a sake leaf extract comprising a step of inactivating an activity and concentrating an extract in which the enzymes are inactivated and a beverage using the extract.

Sorrel, Cellulase, Pectinase, Drink

Description

Method for Preparing an Extract of Joritdae Leaf and a Beverage Using the Extract}

The present invention relates to a method for producing a leaf extract and a beverage using the leaf extract.

Generally, the smallest bamboo is the smallest bamboo among the bamboos and grows in dense groups in the mountains of the sub-central region of Korea. Sorrel is an herbal medicine with amazing weakness that is much better than ginseng according to Dongbobogam, herbaceous tree, and new agricultural plant, and is the strongest among bamboos, and it is the strongest among bamboos, and it is incurable diseases such as diabetes, high blood pressure, gastritis, gastric ulcer, chronic hepatitis, and cancer. There are not many cases of this cure. In addition, stalks have been reported to have the effect of lowering heat, detoxifying, removing sputum and urinating well, treating inflammation and inhibiting cancer cells.

In particular, the stalk is very alkaline, so it is a great help in converting the acid constitution into alkaline constitution, and the leaves, stems, and roots are chopped, dried in the shade, and eaten for a long time, helping the fragile constitution to become a healthy constitution. It is said to be an excellent remedy to soothe the heat of the stomach, to soothe the poison of the liver, to relax the mind and to pee well, to correct deepening (心火). Poultry contains polysaccharides such as xylose, aribinose, glucose, mannose, and galactose, as well as amino acids such as aspartic acid, glutamic acid, seline, threninproline, and alaninechisteine. It is also rich in B1 and K. In particular, vitamin K is dissolved in the blood or body fluids to clear the blood and increase the calcium ions to act to change the constitution. Sorrel also has a calming effect on the nerves of the brain, so it is known to be a great help for those who are stressed these days.

Jeju Sasadae ( Sasa quelpaertensis Nakai) is an endemic species that is distributed only in the Hallasan region, and grows in a large colony within the distribution area. Jeju borealis contain a lot of stored starch in fruit botanicals, and has been used as an important plant for food famine in the Jeju region since ancient times, and it is known as a plant with high potential as a resource plant. CH: Ecotypic Variation of Sasa quelpaertensis Nakai According to the Environmental Gradient of Habitats, Journal of Natural Science of Pusan Women's University, Vol 2, 21--36, 1996).

However, unlike the functional foods reported in the different kinds of edible convection, it is expected that the development of functional foods using Jeju cooking rods will be able to secure independent technologies and materials in almost unexplored fields. Furthermore, since the applicability in the pharmaceutical industry is large, much research is needed.

Recently, Jeju Josadae ( Sasa The antioxidant activities of quelpaertensis Nakai) leaf hot water extracts were compared and explored for their physiological activities using the antioxidant activity.

The hot water extract of Jeju jeju leaves was measured by temperature to measure the hydrogen donating ability by DPPH and the physiological activities such as superoxide scavenging activity, xanthine oxidase inhibitory effect, and cytotoxicity. The inhibitory effect of NO formation by LPS or IFN-γ stimulation from murine macrophage cell line RAW264.7, iNOS expression, COX-2 production and activity inhibition were investigated. By the concentration-dependently, the amount of NO production was significantly inhibited, and protein expression of iNOS and COX-2 was also inhibited.

Therefore, the hot water extract of Jeju leaves is expected to be effective in delaying and further preventing the development of various chronic diseases caused by free radicals such as free radical species. Especially, it can be utilized as a new functional food material related to anti-aging and anti-inflammatory effects. This is expected to be high.

Recently, products using bamboo leaves or bamboo leaves have been released, but most of them are simply processed and their effective ingredients are not sufficiently extracted. The reason is that the foliar leaves are not strong enough to extract the active ingredient by the extraction using hot water due to the strong tissue, but the extraction method has not been developed separately.

On the other hand, the plant cell wall is composed of polysaccharide components such as cellulose, hemicelluloses, pectin, lignin, glycoproteins, and the like. These components, however, do not exist in a free state, but are mostly insoluble and covalently linked through hydrogen bonds, ionic bonds, and hydrophobic bonds (Korean Journal of Nutrition, 23 (2): 358-). 370 (1994). Generally, acid or alkali solution is used at high temperature as a conventional method for accepting or hydrolyzing a polysaccharide component from plant cell walls. However, this chemical hydrolysis method has many problems such as generating large amount of environmental wastewater and corrosion of containers. It is implicated and difficult to apply industrially. Insoluble polysaccharide components that make up the plant cell wall can be efficiently solubilized using polysaccharide hydrolase. Therefore, hydrolysis can be performed very efficiently by using cellulase, hemicellulases, and the like, which are hydrolase enzymes.

In addition, polysaccharide hydrolase such as cellulase, hemicellulase and the like can be easily obtained commercially and is easy to industrial application. In particular, since these commercial enzymes are not composed of a single enzyme but are composed of several enzymes, they can be more efficiently used for hydrolysis of plant cell walls composed of complex polysaccharides.

The present invention is to improve the extraction yield, such as by applying such a cellulase when obtaining the scavenger leaf extract.

It is an object of the present invention to provide a method for producing a leaf extract with a high extraction yield.

Another object of the present invention to provide a beverage using the stalk extract.

Other objects of the present invention will be presented below.

In one aspect, the present invention relates to a method for producing an extract of a stalk leaf.

The method for preparing the stalk leaf extract of the present invention is characterized by using cellulase (cellulase; cellulose lyase) and / or pectinase (pectinase) when immersing the stalk leaf in water to prepare the stalk leaf extract. It is done.

Specifically, the method for preparing the stalk leaf extract of the present invention comprises the steps of immersing the stalk leaf powder in water, adding cellulase and / or pectinase to the mixture of the stalk leaf powder and water, and hydrolysis by the enzymes. Advancing, inactivating the activity of the enzymes, and concentrating the extract from which the enzymes are inactivated.

The method for preparing the stalk extract of the present invention by using the cellulase and / or pectinase when preparing the stalk leaf extract by immersing the stalk in water, the enzyme as confirmed in the following Examples and Experimental Examples Compared to the case of not using them, the extraction yield is increased by at least 153% and by 225%, and the taste, aroma, and palatability can be improved by about two times or more in the sensory evaluation results.

In the present invention, it is preferable to use a powder having a mean particle size of 140 mesh or more in the present invention, which means that even when the extraction time is increased, the extraction yield is significantly lowered and the sensory evaluation results are also used. This is because it is not particularly improved. The inventor (s) believes that the powder particle size is so large that sufficient hydrolysis by cellulase and / or pectinase is not achieved. The inventors carried out the extraction yield and sensory evaluation according to the particle size while increasing the average particle size of the stalk leaf powder by 10 mesh unit, as confirmed in Table 1 below, in the extraction yield and sensory evaluation results around 140 mesh It was confirmed that there is a significant difference.

Extraction yield Granularity (mesh) 130 140 150 160 170 180 190 200 210 yield(%) 14.02 15.26 19.87 21.64 23.49 26.52 28.43 30.39 31.43 Gun symbol 3.65 3.85 5.44 5.73 6.12 6.93 7.32 7.57 7.76 * The enzyme used both cellulase and pectinase.
* Extraction method and extraction yield evaluation method are the same as in <Example 3> and <Experimental Example 1>, respectively.
* Relative evaluation according to sensory evaluation 10 scale method

On the other hand, the cellulase or pectinase used in the present invention may be used in the market. Commercially available cellulase includes Celluclast ™ (Novo Nordisk), Novozym342 ™ (Novozymes) and the like. As a pectinase, Rapidase C80 (Rapidase C80 ™, Gist) -broc ades), Pectinex100L ™ (Novo Nordisk), and viscozyme (Novo Nordisk).

The enzyme is preferably added in the range of 2 to 5 parts by weight based on 100 parts by weight of the stalk leaf powder, if less than 2 parts by weight is not sufficiently hydrolyzed, the yield is significantly reduced, if the amount is greater than 5 parts by weight It is because even if there are many, a yield does not improve especially.

On the other hand, after the addition of the enzymes in the present invention, it is necessary to adjust the temperature and acidity according to the activity of the enzymes, if you buy and use enzymes in the market according to the manufacturer's protocol. In the following examples of the present invention, when using cellulose and biscozyme, the temperature was 50 ° C. and the acidity was pH 4.5.

In the present invention, the hydrolysis by the enzymes needs to proceed sufficiently until the hydrolysis is reached by the enzymes. The hydrolysis time confirmed by the inventors is at least 15 hours for cellulose and biscozyme. . In the following example it was hydrolyzed for 16 hours.

In the present invention, it is preferable to use all of the enzymes, since the use of both of the cellulase and the pectinase is significantly higher in the extraction yield and the sensory evaluation result is much higher.

Meanwhile, the inventor (s) hydrolyzes the stalk leaf powder using cellulase and / or pectinase and pressurizes the hydrolysis extract to obtain an enzyme extract (in the following example, <Step 3>). Corresponding to the above), a high-pressure pressurized hot water extract was prepared using the extracted residue, and the prepared extract was added to the enzyme extract and decompressed and concentrated (corresponding to <fourth step> in the following example). It was confirmed that the sensory evaluation results of the scavenger leaf extract were significantly higher as shown in Table 2 below.

The manufacturing process of the hot pressurized hot water extract liquid refers to a process of adding purified water of 5 times to the extraction residue of the enzyme extract and extracting the hot pressurized hot water at 120 ° C. for 2 hours and then extracting the extract by pressurization using a hydraulic juicer.

The present inventors carried out this process twice, and the second step was to add 5 times purified water to the extraction residue of the first hot pressurized hot water extract and extracted hot pressurized hot water at 130 ° C. for 2 hours, using a hydraulic juicer. It is a process of extracting by pressure extraction and obtaining an extract.

The beverage product using the extract concentrate (30 Brix) obtained by mixing the extract obtained through such a process with the enzyme extract solution and decompressing and concentrating was compared to the beverage product using the extract concentrate obtained through the sensory evaluation. 2> much higher.

Sensory evaluation results division flavor incense Symbol Synthesis Control 7.5 7.7 7.5 7.57 Experiment 9.2 9.4 9.3 9.35 * The control group is a general beverage obtained according to <Production Example 3> of the following <Table 4>, the experimental section is obtained by applying a high-temperature pressurized hot water extract twice in the preparation of the stalk leaf extract according to the <Example 3> It is a general beverage obtained by using the concentrate (30 Brix) obtained by adding to the extract under reduced pressure and concentration (30 Brix), using the ingredients and contents of <Preparation Example 3> of <Table 4> (the rest of which have only the bran leaf extract).
* Sensory evaluation method was evaluated relative to the 10-point scoring method.

In consideration of the results of Table 2, the method for preparing the stalk leaf extract of the present invention comprises extracting the extract by pressurizing the extract after deactivating the enzymes to obtain an enzyme extract, followed by high temperature pressurization using the extract residue of the enzyme extract. Obtaining a hot pressurized hot water extract using the steps of obtaining a hot water extract and extracting residue of the hot pressurized hot water extract, and mixing the hot pressurized hot water extract obtained in this manner twice with the enzyme extract, and decompressing and concentrating. It is preferred to further comprise the step of obtaining.

The present inventors believe that the sensory evaluation result is improved when the high temperature pressurized hot water extraction process is included because the extraction residue is decomposed and extracted by high temperature and high pressure to further extract the mineral component to improve the taste and the like.

In a preferred embodiment, the method for producing the scavenger leaf extract according to the present invention is a case where the scavenger leaf extract is produced using the extraction process of <Example 3> and the process conditions as it is. Specifically, (a) 10 times of purified water was added to the stalk leaf powder, followed by stirring. Cellulase and pectinase were added at 3% to the weight of the stalk leaf powder and adjusted to a temperature of 50 ° C. and a pH of pH 4.5 for 16 hours. Hydrolyzing, (b) inactivating the enzyme at 100 ° C. for 20 minutes, (c) extracting by pressurized extraction using a hydraulic juicer, and (d) extracting the enzyme extract at 60 ° C. using a vacuum concentrator. It is the case of preparing the stalk leaf extract through the step of preparing a concentrated solution of 30 Brix by decompression and concentration.

In the most preferred embodiment, the method for producing a stalk leaf extract of the present invention by combining the step of obtaining the hot pressurized hot water extract twice, using the extraction process of <Example 3> and the process conditions as it is In the case of manufacturing. In other words

(a) 10 times of purified water was added to the stalk leaf powder, followed by stirring. Cellulase and pectinase were added to the stalk leaf powder weight by 3%, adjusted to a temperature of 50 ° C. and a pH of pH 4.5, and then hydrolyzed for 16 hours. (B) inactivating the enzyme at 100 ° C. for 20 minutes, (c) extracting by pressurization using a hydraulic juicer to obtain an enzyme extract, and (d) 5 times purified water in the extraction residue of step (c). Adding hot water to extract hot pressurized hot water at 120 ° C. for 2 hours, (e) extracting the extract with a hydraulic juicer, and (f) adding 5 times the purified water to the extraction residue of step (e) at 2 ° C. at 130 ° C. Time hot pressurized hot water extraction, (g) pressurizing the extract with a hydraulic juicer, (i) mixing the pressurized extract of steps (e) and (g) with the enzyme extract of step (c) And (h) concentrating the mixed solution. In the case of manufacturing the bamboo leaf extract.

In another aspect, the present invention relates to a beverage composition comprising the scavenger extract obtained by the method for producing the scavenger extract as described above.

The beverage composition containing the scavenger extract obtained by using cellulase and / or pectinase has a much higher taste, aroma, preference, and the like than the beverage composition including the scavenger extract obtained without using the enzymes as shown in the following experimental example.

In particular, the following experimental example was obtained without the use of these enzymes in the case of containing the extracts of the liquor obtained by using cellulase and / or pectinase in all three types of beverage products, namely, general beverages, nutritionally enhanced beverages and tea beverages. The results of sensory evaluation were higher than those of extract.

These experimental results indicate that when the beverage composition of the present invention comprises a stalk extract obtained using cellulase and / or pectinase, the beverage composition comprises a stalk extract obtained without using the enzymes whatever other ingredients are used. Compared to the taste, aroma, preference is high.

Meanwhile, the beverage composition of the present invention may include a sweetener, a flavoring agent, a bioactive component, a mineral, and the like, in addition to the stalk extract obtained by using the cellulase and / or pectinase.

Sweeteners can be used in amounts such that the beverage gives a suitable sweetness, and can be natural or synthetic. Preferably, natural sweeteners are used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.

Flavoring agents can be used to enhance the taste or aroma, both natural and synthetic. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. The natural flavor may be obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or may be obtained from green tea leaves, round leaves, jujube leaves, cinnamon, chrysanthemum leaves, jasmine and the like. Also, those obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. In some cases, synthetic flavoring agents may be used, and synthetic flavoring agents may be used in the form of esters, alcohols, aldehydes, terpenes and the like.

As the physiologically active substance, catechins such as catechin, epicatechin, gallocatechin, epigallocatechin, vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine, riboflavin, and the like can be used.

As minerals, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium, zinc and the like can be used.

In addition, the beverage composition of the present invention may contain a preservative, an emulsifier, an acidulant, a thickener, and the like, in addition to the sweetener.

Such preservatives, emulsifiers and the like are preferably added and used in very small amounts as long as the use to which they are added can be achieved. By trace amounts it is meant numerically in the range from 0.0005% to about 0.5% by weight, based on the total weight of the beverage composition.

Examples of preservatives that can be used include sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, EDTA (ethylenediaminetetraacetic acid), and the like.

Emulsifiers that can be used include acacia gum, carboxymethylcellulose, xanthan gum, pectin and the like.

Examples of acidulants that may be used include lead acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, and the like. Such acidulant may be added so that the beverage composition is at an appropriate acidity for the purpose of inhibiting the growth of microorganisms in addition to the purpose of enhancing taste.

Thickeners that can be used include suspending implements, sedimenters, gel formers, swelling agents and the like.

As described above, according to the present invention, there is provided a method for producing a scavenger leaf extract having high extraction yield and improved palatability and the like, and a beverage using the extract.

Hereinafter will be described with reference to Examples and Experimental Examples of the present invention. However, the scope of the present invention is not limited to these examples.

< Example > Preparation of Garlic Leaf Extract

<Example 1> Preparation of bamboo leaf extract 1

<Step 1> Crushing of Span Leaves

Jeju stalk leaves were harvested and lyophilized wild Jeju stalk leaves native to the mid-July mid-Mt. Area between late July and August and lyophilized and crushed into 200 mesh using a grinder.

<Step 2> Enzymatic hydrolysis of stalk leaf dry powder

3L of purified water was added to 300 g of Jeju stalk leaf powder pulverized in <First Step>, followed by adding cellulase (Celluclast, Novo Nordisk, Denmark) purchased at 3% to the weight of Jeju stalk leaf powder. The temperature was adjusted to pH 4.5 (controlled by addition of citric acid), followed by hydrolysis for 16 hours.

<Step 3> Preparation of Jeju Sasa Leaf Enzyme Extract

After hydrolysis with enzyme in the <second step> and the enzyme was inactivated at 100 ℃ for 20 minutes, the extract was pressurized using a hydraulic juicer to prepare an enzyme extract.

<Fourth Step> Preparation of Concentrate of Jeju Sprout Leaf Enzyme Extract

The enzyme extract obtained in the above <third step> was concentrated under reduced pressure at 60 ° C. with a reduced pressure concentrator to prepare a 30 Brix concentrate.

Example 2 Preparation of Garlic Leaf Extract 2

Prepare the stalk leaf extract in the same process as in <Example 1>, but instead of the cellulase in <Second Step> Pectinase (Viscozyme, Novo Nordisk, Denmark) (the amount is added as in <Example 1> 30 Brix concentrate was prepared using 3% by weight of the stalk leaf powder).

Example 3 Preparation of Scavenger Leaf Extract 3

In the same process as in <Example 1> to prepare a scavenger leaf extract, instead of the cellulase in the <second step> by mixing and using the cellulase and pectinase in a weight ratio of 1: 1 (the amount of addition is < 30 Brix concentrate was prepared as in Example 1>, 3% by weight of the stalk leaf powder).

< Comparative example > Preparation of Scotch Extract

In the same manner as in <Example 1> to prepare the extract of the sack, the enzyme treatment step was omitted. That is, 3L of purified water was added to 300 g of Jeju stalk leaf powder, stirred and extracted for 16 hours, and then concentrated under reduced pressure and concentrated at 60 ° C. using a vacuum concentrator to prepare a 30 Brix concentrate.

< Experimental Example > Extraction yield evaluation and product sensory evaluation

Experimental Example 1 Extraction Yield Evaluation

In order to evaluate the extraction yield, the concentrate of each example and the concentrate of the comparative example were lyophilized and then powdered and the solid content was measured to compare and evaluate the extraction yield.

The results are shown in Table 3 below.

Extraction yield      Extracted Solids Comparative example Example 1 Example 2 Example 3 Weight (g) 41.09 73.92 62.76 92.37 yield(%) 13.70 24.64 20.92 30.79

<Table 3> shows that the extraction yield is increased by at least 153% to 225% when the enzyme is used. In particular, cellulase and pectinase were used together in the highest extraction yield.

Experimental Example 2 Sensory Evaluation of Product

Products such as beverages were prepared using the stalk leaf extract of each example and the stalk leaf extract of the comparative example, and sensory evaluation was performed on the products.

First, after mixing with the ingredients and contents in Tables 4 to 6 below, the glass container was filled with hot water at 75 ° C. and sterilized at 90 ° C. for 30 minutes to prepare a general beverage, a nutritional supplement, and a tea beverage.

Example of manufacturing a general beverage (% by weight) division Preparation Example 1 Production Example 2 Production Example 3 Comparative example Concentrate of <Example 1> 3.0 - - - Concentrate of <Example 2> - 3.0 - - Concentrate of <Example 3> - - 3.0 - Concentrate of Comparative Example - - - 3.0 Cinnamon Extract 0.3 0.3 0.3 0.3 Citrus Juicer 1.0 1.0 1.0 1.0 honey 8.0 8.0 8.0 8.0 Purified water Balance Balance Balance Balance * The concentrates of Examples and Comparative Examples used 30 Brix.
* Cinnamon extract used 1 Brix, citrus juice used 10 Brix.

Production example (% by weight) of nutritional fortified beverage division Preparation Example 1 Production Example 2 Production Example 3 Comparative example Concentrate of <Example 1> 5.0 - - - Concentrate of <Example 2> - 5.0 - - Concentrate of <Example 3> - - 5.0 - Concentrate of Comparative Example - - - 5.0 Cinnamon Extract 0.3 0.3 0.3 0.3 Citrus Juicer 1.0 1.0 1.0 1.0 honey 8.0 8.0 8.0 8.0 Seaweed Extract 0.3 0.3 0.3 0.3 Red Ginseng Extract 0.1 0.1 0.1 0.1 Water soluble potassium 0.1 0.l 0.1 0.1 Purified water Balance Balance Balance Balance * The concentrates of Examples and Comparative Examples used 30 Brix.
* Cinnamon extract was used for 1 Brix, citrus juice was used for 10 Brix, seaweed extract was used for 10 Brix, red ginseng extract was used for 40 Brix.

Preparation example of the tea beverage (% by weight) division Preparation Example 1 Production Example 2 Production Example 3 Comparative example Concentrate of <Example 1> 2.0 - - - Concentrate of <Example 2> - 2.0 - - Concentrate of <Example 3> - - 2.0 - Concentrate of Comparative Example - - - 2.0 Cinnamon Extract 0.1 0.1 0.1 0.1 Rounde Extract 3.5 3.5 3.5 3.5 honey 0.5 0.5 0.5 0.5 Purified water Balance Balance Balance Balance * The concentrates of Examples and Comparative Examples used 30 Brix.
* Cinnamon extract was used as 1 Brix, citrus juice was used as 10 Brix, the round ole extract was used 5 Brix.

Sensory evaluation of the produced product was evaluated by a seven-point scoring method (7: very good, 0: very bad) by dividing taste, flavor, preference. In consideration of the age and gender of the beverage consumers, a total of 20 men and women in their 20s and 30s were selected.

Sensory evaluation results are shown in Tables 7 to 9 below.

Sensory evaluation result of general drink division flavor incense Symbol Synthesis Preparation Example 1 4.5 4.3 4.2 4.26 Production Example 2 4.2 4.5 4.4 4.39 Production Example 3 6.3 6.5 6.4 6.57 Comparative example 3.2 3.3 3.2 3.17

Sensory Evaluation Results of Nutritional Fortified Drinks division flavor incense Symbol Synthesis Preparation Example 1 4.1 3.9 4.2 4.07 Production Example 2 3.8 3.9 4.1 3.97 Production Example 3 5.7 5.9 5.8 5.83 Comparative example 2.9 2.8 3.1 3.08

Sensory evaluation result of tea drink division flavor incense Symbol Synthesis Preparation Example 1 4.5 4.6 4.2 4.47 Production Example 2 4.6 4.7 4.5 4.63 Production Example 3 6.2 6.3 6.3 6.45 Comparative example 3.1 3.3 3.2 3.26

The results of Tables 7 to 9 show that the results of the sensory evaluation were higher when the stalk leaf extract of the above example was used than when the stalk leaf extract of the comparative example was used.

In particular, the highest result of sensory evaluation was found in the case of containing the leaf extract obtained using both cellulase and pectinase.

Claims (9)

(a) dipping stalk leaf powder with an average particle size of at least 150 mesh in water, (b) adding cellulase and pectinase to the mixture of stalk leaf powder and water, (c) proceeding hydrolysis by the enzymes, (d) inactivating the enzymes, (e) pressurizing the extract in which the enzymes are inactivated to obtain an enzyme extract, (f) adding hot water to the extraction residue generated when obtaining the enzyme extract of step (e) to obtain a hot pressurized hot water extract, (g) pressurizing and extracting the hot pressurized hot water extract of step (f); (h) obtaining hot pressurized hot water extract by adding water to the extraction residue generated during the pressure extraction of step (g), (i) pressurizing and extracting the hot pressurized hot water extract of step (h); (j) mixing the pressurized extract of step (g) and the pressurized extract of step (i) with the enzyme extract of step (e), (k) concentrating the mixed solution. Process for the preparation of stalk leaf extract. delete The method of claim 1, The enzyme is a method for producing a stalk leaf extract, characterized in that added to the range of 2 to 5 parts by weight based on 100 parts by weight of stalk leaf powder. delete delete The method of claim 1, The step of obtaining the hot pressurized hot water extract of the steps (h) and (g) is performed by adding hot pressurized purified water to the extraction residue and extracting the hot pressurized hot water for 2 hours at 120 ° C. Manufacturing method. delete (a) 10 times of purified water was added to the stalk leaf powder having an average particle size of 150 mesh or more, and the cellulase and pectinase were added to the stalk leaf powder weight by 3% and adjusted to a temperature of 50 ° C. and a pH of pH 4.5. After hydrolysis for 16 hours, (b) inactivating the enzyme at 100 ° C. for 20 minutes, (c) pressurizing extraction using a hydraulic juicer to obtain an enzyme extract, (d) adding hot water of 5 times to the extraction residue of step (c) to extract hot pressurized hot water at 120 ° C. for 2 hours, (e) pressurizing the extract with a hydraulic juicer, (f) adding 5 times purified water to the extraction residue of step (e) to extract hot pressurized hot water at 130 ° C. for 2 hours, (g) pressurizing the extract with a hydraulic juicer, (i) mixing the pressurized extract of steps (e) and (g) with the enzyme extract of step (c), and (h) a method of producing a scavenger leaf extract comprising concentrating the mixed solution. A beverage composition comprising a stalk leaf extract obtained by the method according to any one of claims 1, 3, 6 and 8.