KR102585296B1 - Method for preparing liquefied composition with nipa fruticans wurmb - Google Patents

Abstract

The present invention relates to a method for manufacturing a composition for food additives using alcohol extracts of Nipa palm flower stalks and flower buds, and more specifically, to the steps of washing Nipa palm flower stalks and flower buds, and boiling the washed flower stalks and flower buds. Blanching in water for 10 to 40 minutes, drying the blanched flower stalks and flower buds, mixing the dried product with Malabar spinach, roasting the mixed mixture, and roasting the roasted mixture. It is characterized in that it includes the step of pulverizing, adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting at 20 to 40 ° C. for 1 to 5 hours, then filtering and drying. According to the present invention, by manufacturing a composition for food additives that is rich in various nutrients and has excellent antioxidant, anti-inflammatory and detoxifying activities, the composition can be added to various foods, helping to maintain the health of consumers and improving the flavor of foods. It has the advantage of being able to provide functional foods that can be improved. In addition, it not only improves the functionality and nutritional value of food, but also enhances the umami flavor and improves preservability, thereby preventing the use of separate chemical additives.

Description

Method for producing a composition for food additives using alcohol extracts of Nipa palm flowers and buds {METHOD FOR PREPARING LIQUEFIED COMPOSITION WITH NIPA FRUTICANS WURMB}

The present invention relates to a method for manufacturing a composition for food additives using alcohol extracts of Nipa palm flower stalks and flower buds, and more specifically, by using Nipa palm flower stalks and flower buds, it has excellent antioxidant activity, anti-inflammatory activity, and detoxification effect. , relates to a method of manufacturing a composition for food additives that can improve the flavor and preservability when added to food.

Recently, consumers are demanding more pharmaceutical health foods (neutraceuticals) that have both taste and functionality rather than only seeking functionality in the form of pharmaceuticals, so it is necessary to develop products that improve taste and are easily accessible to consumers.

Food additives are the most common of these products, and in Republic of Korea Patent Publication No. 10-2011-0026570, food additives containing extracts of red ginseng, Gobon, mistletoe, licorice, and propolis were proposed. Additionally, in Republic of Korea Patent No. 10-2204948, a method for manufacturing food additives using kelp was proposed.

These prior patents had excellent antioxidant activity and were rich in nutrients, thereby helping consumers maintain their health.

In addition, Republic of Korea Patent No. 10-1710194 discloses a composition for beverage additives using the flower stalks of the Nipa palm tree, and Republic of Korea Patent No. 10-2158291 discloses a composition for beverage additives using the flower buds of the Nipa palm tree, improving its functionality. did.

However, nowhere in the above prior patents can we find a method for manufacturing food additives using Nipa palm flower stalks, flower buds, and Malabar spinach.

KR 10-2011-0026570 A KR 10-2204948 B1 KR 10-1710194 B1 KR 10-2158291 B1

Therefore, the purpose of the present invention is to prepare a food additive composition with excellent antioxidant, anti-inflammatory and detoxifying properties using Nipa palm flower stalks, flower buds and Malabar spinach, so that it can be used as a functional additive for various foods, especially beverages. The object is to provide a composition for food additives.

In addition, the aim is to provide a composition for food additives that can be used as a natural additive to improve flavor and preservation when manufacturing food, thereby avoiding the addition of chemicals that are bad for the body.

The method for producing a composition for food additives using the alcohol extract of Nipa palm flower stalks and flower buds of the present invention to achieve the above object includes the steps of washing the Nipa palm flower stalks and flower buds, and the washed flower stalks and flower buds. Blanching in boiling water for 10 to 40 minutes, drying the blanched flower stems and flower buds, mixing the dried product with Malabar spinach, roasting the mixed mixture, and roasting the dried flower stalks and flower buds. It is characterized by comprising the steps of pulverizing the mixture, adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting it at 20 to 40 ° C. for 1 to 5 hours, then filtering and drying.

In the step of mixing the dried product and Malabar spinach, flower buds of daylily are additionally mixed.

In the step of mixing the dried product and Malabar spinach, Gondalbi leaves are additionally mixed.

After blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes, adding Tangja enzyme to the blanched flower stalks and flower buds and maturing them at 1 to 5°C for 1 to 5 days. do.

The Tangja enzyme is characterized in that it is manufactured by adding sugar to the fruit of Tangja at a weight ratio of 1:2 to 10, aging it at 10 to 25 ° C for 10 to 100 days, and filtering.

In the step of mixing the dried product and Malabar spinach, green tea leaves are additionally mixed.

According to the present invention, by manufacturing a composition for food additives that is rich in various nutrients and has excellent antioxidant, anti-inflammatory and detoxifying activities, the composition can be added to various foods, helping to maintain the health of consumers and improving the flavor of foods. It has the advantage of being able to provide functional foods that can be improved.

In addition, it not only improves the functionality and nutritional value of food, but also enhances the umami flavor and improves preservability, thereby preventing the use of separate chemical additives.

1 is a diagram showing the manufacturing process of the composition for food additives according to the present invention.
Figures 2 and 3 are graphs showing the results according to Test Example 2 of the present invention.

Hereinafter, the present invention will be described in detail.

The composition for food additives of the present invention not only provides antioxidant and anti-inflammatory activity to various foods, but also provides detoxification, enhances umami, improves flavor, and improves preservation, and is manufactured and provided on the spot. It can be used as an additive to processed foods, and it can also be used as an additive to processed foods, so its use is not limited. In other words, the easiest way is to consume the composition of the present invention by immediately mixing it with commercially available beverages, dairy products, etc., or water, and the composition of the present invention is manufactured by mixing the composition of the present invention during the manufacturing process of processed beverages or various processed foods other than these forms. It can be done. In addition, the savory taste of food can be increased by using it instead of commercially available chemical seasonings, so its use is not limited.

In addition, the amount of the composition prepared according to the present invention is not limited, and for example, it can be used in an amount of 0.01 to 10 parts by weight per 100 parts by weight of food.

This composition for food additives of the present invention is manufactured using Nipa palm.

Here, the Nipa palm (scientific name: NIPA FRUTICANS WURMB) is native to India, Malaysia, Southeast Asia, and Australia, and grows in wetlands such as mangrove areas. The roots split into several pieces underground, and the leaves grow in clumps above the ground and are glossy green. The flowers are one and the same, and come out from the axils of the leaves on the ground. The flower stalks usually come up between October and June of the following year, and flower buds form on them.

The present invention collects the flower stalks and flower buds of the Nipa palm tree, processes them, and manufactures a composition for food additives. The flower stalks and flower buds are rich in antioxidant components such as polyphenols, and various nutrients such as selenium. This is because it is not only abundant, but also has excellent anti-inflammatory effects.

However, rather than using only these Nipa palm flower stalks and flower buds, it is preferable to use Malabar spinach together with the flower stalks and flower buds, which significantly improves the sensory characteristics of the food, improves umami, and considering functionality. This is because it shows increased efficacy. In other words, when only the flower stalks and flower buds of the Nipa palm are used, the sensory properties are not good due to the unique off-flavor, but the Malabar spinach removes the off-flavor of the Nipa palm flower stalks and flower buds, imparts a savory taste, and also has antioxidant power. It increases significantly. In particular, Malabar spinach helps detoxify the body by increasing the activity of glutathione-S-transferase and quinone reductase through interaction with nipa palm.

The method for producing a composition for food additives of the present invention includes the steps of washing nipa palm flower stalks and flower buds, blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes, and boiling the blanched flower stalks and flower buds. drying, mixing the dried product with Malabar spinach, roasting the mixed mixture, pulverizing the roasted mixture, and adding alcohol or an alcohol aqueous solution to the pulverized mixture. It is characterized in that it includes the steps of extraction at 20-40°C for 1-5 hours, followed by filtration and drying.

Hereinafter, the present invention will be described step by step in detail with reference to FIG. 1.

Steps for cleaning nipa palm flower stalks and buds

First, clean the flower stalk and flower buds of the Nipa palm tree. At this time, the cleaning method is not limited, and cleaning using conventionally published methods such as water, alcohol, and acid washing is sufficient.

At this time, the flower stalk is cut into 3-10 cm pieces and washed.

Blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes

Next, the washed flower stalks and flower buds are blanched in boiling water, that is, water at 100°C for 10 to 40 minutes, and the blanched flower stalks and flower buds are soaked in cold water and cooled.

Drying the blanched flower stalks and flower buds

Then, the blanched flower stalks and buds are taken out and dried to a moisture content of 5 to 10% through hot air drying, cold air drying, natural drying under sunlight, etc. At this time, it is natural that the flower stalks can be dried by tearing them lengthwise, that is, along the grain, for ease of drying.

Mixing the dried product with Malabar spinach

The dried product and Malabar spinach are mixed.

At this time, it is preferable that the Malabar spinach is also dried, but this is not limited.

The Malaba Spinach is rich in carotene, vitamin C, and calcium, which not only improves the nutritional properties of food compositions, but also enhances sensory properties and further increases antioxidant activity. In addition, it helps detoxify the body by increasing the activity of glutathione-S-transferase and quinone reductase through interaction with Nipa palm flower stalks and flower buds.

In the present invention, the leaves of Malabar spinach are used.

The mixing ratio of the dried material of the Nipa palm flower stalks and flower buds and Malabar spinach is not particularly limited, but considering its functionality and sensory properties, it is preferable to use 10 to 50 parts by weight of Malabar spinach based on 100 parts by weight of the dried material.

In addition, the mixing ratio between Nipa palm flower stalks and flower buds among the dried materials is also not limited, and may be exemplarily a weight ratio of 1:0.1 to 1.

Roasting the mixed mixture

Next, heat is applied to the above mixed mixture and stir-fry. Roasting by applying heat is a processing process that improves the taste and aroma of food by causing physical and chemical changes in the internal structure of the material. By roasting at 120-140°C for 4-10 minutes, dried flower stalks and flowers It improves the flavor of food by improving the aroma of buds and Malabar spinach.

Here, it is preferable to place the mixed mixture in a sealed container and heat and fry it, in order to prevent volatile components generated from the dried mixture from being discharged to the outside.

Grinding the roasted mixture

Next, the roasted mixture is ground to about 10 to 300 mesh. This is to facilitate the elution of useful components through grinding.

Adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting at 20-40°C for 1-5 hours, then filtering and drying.

Add 2 to 3 times the volume of alcohol or an aqueous alcohol solution to the pulverized mixture, and extract at 20 to 40°C for 1 to 5 hours. Next, it is filtered, dried, and processed into powder form. At this time, it is natural that the filtration and drying methods are not limited. At this time, it is preferable to use ethanol as the alcohol, and the concentration of the alcohol aqueous solution is not limited.

As explained above, the composition for food additives prepared as described above, when added to food and consumed, not only exhibits excellent sensory properties, but also has excellent anti-inflammatory and antioxidant activity, excellent detoxification effect, and preservation of food. It has the effect of improving.

Meanwhile, in the step of mixing the dried product and Malabar spinach, daylily flower buds may be additionally mixed.

The flower buds of the daylily also improve the taste of food and help with antioxidant and anti-inflammatory activities. At this time, the flower buds of the daylily are preferably used in a dried state, and can be mixed in an amount of 10 to 20 parts by weight based on 100 parts by weight of the dried material, that is, dried Nipa palm flower stalks and flower buds.

The daylily (Hemerocallis fulva) is a perennial plant of the monocot plant family Liliaceae, is rich in vitamin A, beta-carotene, and lutein, and has excellent antioxidant activity.

In addition, in the step of mixing the dried product and Malabar spinach, gondalbi leaves may be additionally mixed. The gondalbi leaves also improve the sensory characteristics of foods, give them a rich taste, and help with antioxidant and anti-inflammatory activities as well as detoxification. At this time, it is preferable to use the dried leaves of Gondalbi, and can be mixed in an amount of 10 to 20 parts by weight based on 100 parts by weight of the dried material, that is, dried Nipa palm flower stalks and flower buds.

The Ligularia stenocephala leaves are rich in flavonoids and polyphenols and have excellent antioxidant and anti-inflammatory activities.

In addition, in the step of mixing the dried product and Malabar spinach, green tea leaves may be additionally mixed. The green tea leaves also improve the sensory characteristics of foods, add umami, and help with antioxidant and antibacterial activities. At this time, the green tea leaves are preferably used in a dried state, and may be mixed in an amount of 10 to 20 parts by weight based on 100 parts by weight of the dried material, that is, dried Nipa palm flower stalks and flower buds.

The green tea leaves are rich in flavonoids and polyphenols and have excellent antioxidant activity.

In addition, after blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes, adding Tangja enzyme to the blanched flower stalks and flower buds and maturing them at 1 to 5°C for 1 to 5 days may be further included. there is.

When the enzyme is added and aged, its functionality is further increased, and there is an advantage in that the flavor of food can be further improved by eliminating the off-flavor peculiar to flower stalks and flower buds. At this time, the mixing ratio is preferably a weight ratio of 1:0.001 to 0.01 between the blanched flower stalks and flower buds and the enzyme.

In the present invention, the Tangja enzyme is prepared by adding sugar to the fruit of Tangja at a weight ratio of 1:2 to 10, maturing at 10 to 25°C for 10 to 100 days, and filtering. At this time, organic raw sugar, brown sugar, white sugar, brown sugar, etc. can all be used as the sugar, and the type is not limited. In addition, the filtration method is sufficient to use a cotton cloth, etc., and the method is not limited.

Therefore, according to the composition for food additives of the present invention prepared as described above, it improves the functionality of food, that is, antioxidant and anti-inflammatory, antibacterial activity and detoxification effect, thereby maintaining the health of consumers, and also provides umami taste to increase sensory properties. It's about improving. In addition, it has the effect of improving the preservation of food through anti-inflammatory and antibacterial activities.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1): NFE (Nypa Fruticans Ethanol) 1

First, Nipa palm flower stalks and flower buds were collected, washed thoroughly with water, then blanched in boiling water at 100°C for 20 minutes, and the blanched flower stalks and flower buds were soaked in cold water and cooled. Next, the blanched flower stalks were torn lengthwise and dried together with the blanched flower buds using a hot air dryer at 60°C to a moisture content of 7%.

Then, the leaves of Malabar spinach were dried in a hot air dryer at 50°C to have a moisture content of 5%, and then 300 g of the dried leaves were mixed with 700 g of the dried Nipa palm flower stalks and 300 g of flower buds.

Next, the mixed mixture was roasted at 130°C for 5 minutes. During roasting, a sealed roaster was used. Then, the roasted mixture was pulverized to 300 mesh, 2 times by volume of 50% alcohol aqueous solution was added thereto, extracted at 25°C for 5 hours, filtered, and freeze-dried.

(Example 2): NFE 2

The same procedure as in Example 1 was carried out, but when mixing the Malabar spinach, 100 g of dried daylily flower buds and 100 g of dried gondal leaves were additionally mixed.

(Example 3): NFE 3

The same procedure as Example 1 was carried out, except that Tangja enzyme was added to the blanched flower stalks and flower buds at a weight ratio of 1:0.005, and aged at 5°C for 2 days.

The Tangja enzyme was prepared by adding sugar to washed Tangja fruit at a weight ratio of 1:5, maturing at 22°C for 20 days, and filtering.

(Example 4): NFE 4

The same procedure as in Example 1 was carried out, but when mixing the Malabar spinach, 100 g of dried green tea leaves were additionally mixed.

(Comparative Example 1)

The same procedure as Example 1 was carried out, but Malabar spinach was not used.

(Test Example 1)

Antioxidant activity measurement

(1) Measurement of DPPH radical scavenging ability

The Biois method was used to check the radical scavenging effect of the sample using DDPH (1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.). 1 ml of 0.2mM DPPH was added to 1 ml of sample solution prepared for each sample concentration, mixed using a vortex mixer, reacted in the dark for 30 minutes, and absorbance was measured at 517 nm. After creating a free radical scavenging activity curve using the formula below, IC ₅₀ was calculated, and ascorbic acid was used as a positive control.

Radical scavenging activity(%)={(control Absorbance - Sample Absorbance)/control Absorbance}×100

DPPH radical scavenging ability measurement results division IC ₅₀ (ug/ml) NFE 1 6.00±1.54 NFE 2 5.77±0.79 NFE 3 5.66±0.89 NFE 4 5.60±1.00 Comparative Example 1 8.81±2.15

The IC ₅₀ value indicates the concentration of the extract that reduces the value of the control group without adding the extract by 50%. The smaller the IC ₅₀ value, the higher the antioxidant activity. Therefore, as shown in Table 1 above, it was confirmed that the antioxidant capacity of NFEs 1 to 4 was significantly superior to that of Comparative Example 1.

(2) Measurement of ABTS radical scavenging ability

ABTS radical scavenging ability was measured using the method of Pellegrin et al. 5ml of 7mM ABTS (2,2'-azinobis(3-ethylenbenzothiazoline-6-sulfonate), Sigma-Aldrich Co.) and 88㎕ of 140mM K2S2O8 (Sigma-Aldrich Co.) were mixed well and left in the dark for more than 16 hours.

This was mixed with absolute ethanol at a ratio of 1:88 to create an ABTS solution adjusted so that the absorbance value of the control at 734 nm was 0.7 ± 0.002. 1ml of ABTS solution was mixed with 50㎕ of the sample solution, left in the dark for 2.5 minutes, and the absorbance was measured at 734nm. And IC ₅₀ was calculated, and the results are shown in Table 2 below.

ABTS radical scavenging ability measurement results division IC ₅₀ (ug/ml) NFE 1 11.21±3.02 NFE 2 10.49±2.98 NFE 3 10.41±2.25 NFE 4 11.04±2.39 Comparative Example 1 14.57±3.41

As shown in Table 2, it was confirmed that the antioxidant capacity of NFEs 1 to 4 was significantly superior to that of Comparative Example 1.

(3) ORAC (Oxygen radical absorbance capacity) value measurement

The peroxyl radical scavenging capacity (ORACROO·) analysis method was used to measure antioxidant activity through peroxy radical scavenging ability. Samples of each concentration were treated with AAPH for peroxyl radical generation to a final reaction concentration of 20M, fluorescein, a fluorescent standard solution, was treated to a final reaction concentration of 40nM, and Trolox with a final reaction concentration of 1 μM was used as a control standard. . The fluorescence reduction rate, which indicates the reduction of peroxyl radicals, was measured every minute at an excitation wavelength of 485 nm and an emission wavelength of 535 nm using a GENiosfluorescence plate reader (Tecan Trading AG, Salzburg, Austria). The final result was calculated as the difference in area between the fluorescence value of the sample and the fluorescence value of the blank test value. The value is shown in Table 3 below as ORAC value per 1ug.

ORAC value measurement result division ORAC value per 1ug NFE 1 56.58±3.36 NFE 2 60.11±3.24 NFE 3 57.61±3.57 NFE 4 56.68±3.38 Comparative Example 1 48.43±3.45

As shown in Table 3, it was confirmed that the ORAC values of NFEs 1 to 4 were significantly superior to Comparative Example 1.

(Test Example 2)

Measurement of anti-inflammatory activity

Nitrite (or oxygen monoxide) and IL-1β (interleukin-1beta) were used as inflammatory factors for anti-inflammatory effect. The test method was to induce inflammation in macrophages using lipopolysaccharide (LPS) and investigate whether general inflammatory indicators were suppressed when the sample was treated. As a positive control, DEX (Dexamethasone) was used as a comparative drug. The sample was used by diluting the sample of NFE 1 according to the concentration.

And the results are shown in Figures 2 and 3.

As can be seen in Figure 2, nitrite increased significantly when inflammation was induced with LPS, but it was confirmed that the increased nitrite decreased due to treatment of the sample. In addition, as can be seen in Figure 3, cytokines increased significantly when inflammation was induced by LPS, but it was confirmed that the inflammation was alleviated by treatment of the sample.

Therefore, it was determined that the composition according to the present invention has a concentration-dependent inhibitory effect on inflammatory factors and has a similar inhibitory effect to DEX, which is known to be an anti-inflammatory ingredient.

(Test Example 3)

Determination of glutathione-S-transferase and quinone reductase activities

The detoxification effect of the sample was measured by the increase in the activities of glutathione-S-transferase and quinone reductase. The glutathione-S-transferase (GST) and quinone reductase (QR) can be considered representative enzymes among detoxification enzymes.

Hepa1c1c7 cells (ATCC CRL-2026) were suspended at 4×10 ⁵ cells/ml in Dulbecco's modified Eagle medium containing 10% fetal bovine serum and 1% penicillin-straptomycin, and the cell suspension was added to 96- 0.2 ml was added to each well of the well plate, and then cultured in a 5% CO ₂ incubator at 37°C for 24 hours. Then, after replacing with new Dulbecco's modified Eagle's medium, distilled water was added to one set of control groups, and each sample was added to the other sets in an amount of 50 ㎍/㎖ and cultured for 24 hours. After completion of the culture, the medium was removed, the cells were washed with phosphate buffered salt solution, 0.1 ml of cell lysate was added, and the cells were incubated at 37°C for 10 minutes.

To measure GST activity, 155㎕ of reaction solution (13mM glutathione in potassium phosphate buffer) was added to 25㎕ of cell fluid from each group, and 20㎕ of reaction substrate 10mM CDNB (2,4-dinitrochlorobenzene) was added before measurement. After addition, the change in absorbance at a wavelength of 340 nm was measured. Each activity assay was measured three times, and the amount of protein was measured by diluting the sample solution 50 times with phosphate buffered salt solution and using the MicroBCA protein analysis kit.

The activity of each GST was calculated using the formula below as a relative value to the GST value of the control group, and the results are shown in Table 4 below.

GST activity = (maximum rate factor in the test substance addition section/amount of protein in the test substance addition section) / (maximum rate factor in the water addition section/amount of protein in the water addition section)

To measure QR activity, 100 μl of reaction solution was added to 25 μl of cell fluid in each group. At this time, the presence and absence of the substrate were set, and in the presence of the substrate, menadione was added to the reaction solution to a final concentration of 50 μM. Each activity analysis was repeated three times. In addition, QR activity was calculated by the formula below as QR relative activity to the control group, and the results are shown in Table 4 below.

QR activity = {[(Absorbance of substrate present in test substance addition section) - (Absorbance of substrate absence in test substance addition section)] ÷ (Protein amount in test substance addition section)} ÷ {[Absorbance of substrate presence in water addition section ] - (absorbance of no substrate in water-added section)} ÷ (protein amount in water-added section)}

Results of Test Example 3. division NFE 1 NFE 2 NFE 3 NFE 4 Comparative Example 1 GST active 1.55 1.59 1.56 1.55 1.28 QR active 1.73 1.80 1.74 1.73 1.41

As can be seen in Table 4 above, it was confirmed that NFEs 1 to 4 of the present invention were excellent in increasing the activity of GST enzyme and QR enzyme.

(Test Example 4)

The samples were evaluated by 10 trained sensory personnel. The evaluation items were appearance, taste, aroma, and overall preference. The evaluation used a 9-point scale, with the closer to 9 being extremely good, and the closer to 1 being extremely disliked.

Commercially available orange juice and milk were used as samples. First, 10 g each of NFEs 1 to 4 and Comparative Example 1 were added to 200 ml of orange juice and mixed. Additionally, 10 g each of NFE 1 to 4 and Comparative Example 1 were added and mixed to 200 ml of milk.

The results of the sensory evaluation are shown in Table 5 below.

Results of Test Example 4. division Exterior taste incense preference
Orange juice
NFE 1 5.2 6.1 5.5 5.6 NFE 2 5.2 6.5 5.8 5.9 NFE 3 5.2 7.0 6.1 6.4 NFE 4 5.2 6.1 5.6 5.6 Comparative Example 1 5.3 4.0 4.2 4.2 Control group (no additives) 5.0 5.0 5.0 5.0
milk

NFE 1 5.0 5.7 5.8 5.7 NFE 2 5.1 6.3 6.4 6.2 NFE 3 5.1 6.5 6.6 6.5 NFE 4 5.1 5.7 5.1 5.7 Comparative Example 1 5.0 4.5 4.7 4.6 Control group (no additives) 5.0 5.0 5.0 5.0

As can be seen in Table 5, it was confirmed that NFEs 1 to 4 according to the present invention received superior evaluations in terms of taste, aroma, and preference for both orange juice and milk when compared to Comparative Example 1 and the control group. However, there was no significant difference in appearance.

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to the specific embodiments and should be interpreted in accordance with the appended claims. Additionally, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (6)

Steps of washing Nipa palm flower stalks and flower buds;
Blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes;
A step of drying the blanched flower stalks and flower buds;
Mixing Malabar spinach, daylily flower buds, and gondalbi leaves with the dried product;
Roasting the mixed mixture;
pulverizing the roasted mixture;
Adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting at 20-40°C for 1-5 hours, then filtering and drying,
In the mixing step, 10 to 50 parts by weight of the Malabar spinach, 10 to 20 parts by weight of the flower buds of the daylily, and 10 to 20 parts by weight of the gondalbi leaves are mixed with 100 parts by weight of the dried material, A method for producing a composition for food additives using alcohol extracts of Nipa palm flower stalks and flower buds, characterized in that the mixing ratio between Nipa palm flower stalks and flower buds among the dried materials includes a weight ratio of 1:0.1 to 1.
delete delete According to paragraph 1,
After the step of blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes,
A method for producing a composition for food additives using alcohol extracts of Nipa palm flower stalks and flower buds, further comprising adding Tangja enzyme to the blanched flower stalks and flower buds and maturing them at 1 to 5°C for 1 to 5 days. .
According to paragraph 4,
The Tangja enzyme,
A composition for food additives using alcohol extracts of Nipa palm flower stalks and flower buds, which is manufactured by adding sugar to the fruit at a weight ratio of 1:2 to 10, maturing at 10 to 25°C for 10 to 100 days, and filtering. Manufacturing method.
According to paragraph 1,
In the step of mixing the dried product and Malabar spinach,
A method for producing a composition for food additives using alcohol extracts of Nipa palm flower stalks and flower buds, characterized by additionally mixing green tea leaves.