KR20080101407A - Method for development of processing product using corn and corn silk - Google Patents

Abstract

A drink containing the corn and corn silk extraction is provided to lessen negative and puckery taste and improve the cool taste and the sweet taste of the nature of the corn and corn silk and contain the functionality of the corn silk. A manufacturing method of the processed food in which the corn silk and corn is contained comprises the following steps of:(a) step which selects and washes the corn, corn silk, cereals and additional materials; (b) step which is pre-processed to the process more than one selected from the group of steaming, blanching, roasting or extrusion; (c) step extracting corn, corn silk, cereals, additional materials going through (b) step or adding one or greater among cereals, animal and plant group, flavor, germination material, fermentation product, perfume, essentiality nutraceutical, health functionality component to extraction and the condensed products; (d) step which filters extraction or concentrate or reconcentrated after filtering; (e) step which adds sodium hydrogen carbonate(NaHCO3), calcium carbonate(CaCO3), or vitamin C or antioxidant and additionally adds and mixes one or greater among the flavor, natural saccharide, enzymatic treatment processing saccharides, amino acid, plant extract, germination material and fermentation product; and (f) step which injects the composition of(e) step or either before or after injection, sterilizes as the gas charge or the heat pressurization or cooling.

Description

Composition and processing method using corn and corn beard as raw materials {Method for Development of Processing Product using Corn and Corn silk}

1 is a corn, corn beard, cereals, various flora and fauna, flavors, additives, germination, fermented products, additives, additives, flavorings and various essential nutrients, health functional ingredients by adding a proper amount of corn, corn beard containing processed products A process diagram illustrating a method for producing corn and maize beard processed products as a substitute food having a complex aesthetic mixed with a corn-specific taste in all processed formulations that are manufactured or allowed as food.

In general, among the agricultural products produced, the ones used for processing are mainly fruits (e.g. oranges, apples, etc.), and vegetables (e.g. tomatoes, carrots, etc.) are also used, but such agricultural products are usually easy to process. On the premise that Among agricultural products, grains (eg, starch grains such as rice, corn, barley, brown rice, etc.) were poorly used as popular drinks for long-term storage. As a reason, it is necessary to control the natural hay fragrance of raw materials, and it requires high technology such as control technology such as heating odor, starch treatment, filtration technology and microorganism management technology due to low pH in the extraction process. to be. The present invention solves these technical problems and developed corn or corn beard processed products with high palatability and storage.

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 3 meters in size and is very resistant to diseases and pests and can be grown without using pesticides. 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 the corn ( Zea mays Linne ) is a stamen. Corn whiskers are also called 'Ock Tak Water' or 'Ock Tak Calligraphy'. The taste is sweet, light and excellent in pharmacological effects. It is also widely used as food, food additives, and fragrances. When used as a medicinal corn whiskers, it promotes diuretic activity, activates chloride excretion of urine, promotes bile secretion, lowers blood pressure and blood sugar, and has an excellent effect on hemostatic action. It also has the effect of dissolving the stones in the kidneys of kidneys, and washing away the raw substance in the urinary tract (urethra). According to a recent clinical report, six months after taking patients with chronic pyelonephritis, renal function was improved, edema was treated, and the loss and alleviation of proteinuria was improved without side effects.

In addition, when the corn whiskers are taken with water, it is effective in reducing edema, and it is effective in treating obesity, premenstrual syndrome, and prostate-related diseases, can prevent enuresis, carpal tunnel syndrome, pleurisy, and ascites. It has excellent effects on symptoms, and is effective in treating cholelithiasis, bladder stones, jaundice hepatitis, hard dog stools, and shows excellent effects on bladder, small intestine, and postpartum nephritis. Corn whiskers are rich in fatty oils, essential oils, large amounts of potassium nitrate cryptoxanthin and vitamin K. Corn whiskers are also classified according to the Food Safety Authority's raw material classification, and they are classified as subsidiary materials for safe use as food ingredients. It can be used as the main raw material when used without other sub raw materials.

Currently, teas using corn beards are commercially available, but when they are extracted or concentrated by heating simply by adding water, negative palatability such as hay fragrance and heat odor appear. Technical problems such as taste inherent to raw materials, starch treatment and filtration, sterilization and preservation, and palatability adjustment are required.

The inventors have disclosed a method for producing a beverage containing corn beard extract through the application No. 10-2005-0026489, the present invention is to reduce the processing step of the raw material, improve the palatability and flavor of the raw material, processing of starch and New inventions have been made to complement and improve filtration, sterilization and palatability.

It is to provide a process for producing corn and corn beard processed products as a substitute food having a complex aesthetic mixed with the corn-specific taste in all processed food formulations. In addition, the present invention is a method of manufacturing a corn beard processed product, more specifically, a corn processed material that can be preserved without destroying most of the various nutrients retained while maintaining the unique taste of corn by adding a variety of additives and spices as a main ingredient as corn. It relates to a manufacturing method. The present invention is a grain, but corn processing, subsidiary materials, plants and animals, corn, grains, germination, fermented products, etc. of the healthy function through the processing process for increasing the digestion absorption rate and intrinsic taste of corn with an unusual flavor and excellent texture Add a proper amount of additives, flavors and various essential nutrients and health functional ingredients to produce corn, cornbeard processed products with corn-flavored flavors, or complex tastes mixed with corn-flavored flavors in all processed food formulations It is an object of the present invention to provide a method for producing corn and corn beard processed products as a substitute food having. These corns grow to the extent that they can give off their intrinsic taste and require the general requirements of processed raw materials that produce effective nutrients.

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

Accordingly, the present inventors have made intensive efforts to develop a health food using corn and corn beard having excellent functionality and enhanced palatability, and thus, the present invention has been completed. After all, the main object of the present invention is the addition of a suitable amount of corn, health functional corn beard, subsidiary ingredients, animals and plants, grains, additives, flavorings, germination, fermented products and various essential nutrients, health functional ingredients in the form of raw materials or extracts or concentrates To produce a processed product containing corn, cornbeard, or as a substitute food having a complex aesthetic mixed with corn-flavored flavors in processed products of all formulations allowed as food. For example, corn and maize are described in the manufacture of liquid beverages containing grains, germinations, fermented products, animal and vegetable raw materials, excipients, additives, and flavors in the form of raw materials or extracts or concentrates, and apply to other processed products. .

In order to achieve the above object, the present invention (a) corn, corn beard, grains, additives and the selection of the group and the additives, (b) corn, corn beard, cereals and additives group is the original state of the leaves Pretreatment using one or more processes selected from the group consisting of steaming, blanching, roasting, or extruding, (c) maize, Maize, beard, cereals, additives and additives, or after extraction to produce a concentrate or extract, concentrates one or more of cereals, flora and fauna, flavors, germination, fermented products, flavors, essential nutrients, health functional ingredients Adding, (d) filtering or reconcentrating the extract or concentrate, and (e) sodium bicarbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) in the extract or concentrate that has undergone the step (d). In addition Adding vitamin C or antioxidant and further adding and mixing one or more of flavors, natural sugars, enzymatically processed sugars, amino acids, plant extracts, germinated and fermented products, (f) step (e) The present invention relates to a method for producing a processed food containing corn and maize, characterized in that it comprises the step of injecting or pre-injection sterilization or gas filling or heating under pressure sterilization or cooling.

The cereals are barley, soybeans, brown rice, gyeolja, yulmu, rice, buckwheat, sorghum, crude, oats, germinated and fermented products thereof, characterized in that the manufacturing method of processed foods containing corn and corn beard To provide.

In the case of raw materials, corn beard, corn, grains and additive groups and additives may be used to shorten the treatment step by using the raw leaf state, or the steaming, roasting, blanching or extrusion conditions. Each of these is characterized by more than 1 second at room temperature or more.

In step (c) to extract the corn, corn beard, cereals and additives group and the additives and the additive after the step (b) or to produce a concentrate after extraction, the extraction is a single or repeated extraction and the temperature is above 100 ℃ In case of using pressure, it is possible to use 100 ℃ or more.In case of concentrated liquid, extract is applied by one or more techniques of natural evaporation or heating or pressurization or rotary evaporation.When heating, above room temperature, pressurization is above 0.1 atm, and rotary evaporation concentration is 0.1. Applying more than RPM and the natural evaporation, heating, pressurization, rotary evaporation concentration comprises the step of concentrating each or in combination, the extraction or concentration time is characterized in that more than 1 second.

Extraction or concentration of step (c) is characterized in that the vacuum extraction or concentration at a rotation speed of 0.1rpm or more at room temperature or more.

Extraction or concentration of step (c) is characterized in that one or more methods selected from the group consisting of cold needle, reflux cooling, screw, vacuum, hot water, pressurized, ultrasonic.

The concentration of step (c) is characterized in that at least one method selected from the group consisting of rotary evaporation (vacuum-freeze concentration) and ultrafiltration (ultrafiltration).

Rotary evaporation concentration conditions are above 0.1 rpm and above, and vacuum-freeze concentration is below 4 ° C. After freezing, condensation or freezing at the same time, sublimation concentration above 0.1 mmHg, ultrafiltration is continuous mode. It is characterized by concentrating to 1Pa or more in (continuous mode).

Cereals, flavor, germination, fermented product, sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, flavors and essential nutrients, health functional ingredients in the extract, concentrate after step (c) It is characterized by further adding 1PPM or more.

Filtration of the step (d) is characterized in that a single or multi-stage filtration by combining one or more of the nonwoven fabric from 0.1 nanometer.

Step (e) is the extract or concentrate obtained in step (d), sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, flavors, natural sugars, enzyme-treated processed sugars, amino acids, germination It includes a method for producing a processed food containing corn and corn beard, characterized in that mixing any one or more of water and fermented products.

Sodium hydrogen carbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, fragrances, natural sugars, enzyme-processed sugars, amino acids, germination and fermentation products are used for It includes a method for producing a processed food containing corn and corn beard characterized in that it is added for use for the purpose.

The antioxidant is corn or corn beard, characterized in that at least one selected from the group consisting of butyl hydroxy anisol (BHT), butyl hydroxy toluene (BHA), ascorbic acid, citric acid, vitamin C, vitamin E It includes a method for producing a processed food.

The flavor is used to produce natural or artificial flavors, and the type of flavor is characterized by using a single flavor or one or more complex flavors prepared from grain flavor, fruit flavor, fermentation or germination.

Sugars include sugar, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharide, iso oligosaccharide, malto oligosaccharide, xylose, sorbitol, maltitol, mannitol, erythritol ( at least one selected from the group consisting of erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatein, acesulfame potassium, saccharin, aspartame, cyclate and sucralose Or an enzyme-treated sugar thereof.

Amino acids are glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine and cysteine ), Cystine, methionine, DL-methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lycine, arginine, histidine (histidine), phenylalanine, DL-phenylalanine, DL-phenylalanine, tyrocine, tryptophane, proline, oxy-proline, taurine It is characterized by one or more.

Additives include persimmon, citrus, orange, grapefruit, lemon, lime, citron, kumquat, tangerine, mandarin, thyme, jujube, mango, plum, quince, fig, banana, pear, cherry, peach, loquat, apple, watermelon, Grapes, jujube, apricot, pomegranate, avocado, acerola, cherry, audi, oyat, oyster, plum, kiwi, pineapple, papaya, grapes, black currant (black currant), durian, rambutan, mangosteen, cherry cherry, At least one raw material or extract or concentrate selected from the group consisting of bilberry, coconut, and longan.

Additives include herbs, green tea, round flakes, wolfberry, persimmon leaf, aloe, mulberry leaf, grain, brown rice, rice, bean, barley, grain, corn, corn beard, buckwheat, green beans, rice, walnut, pine nuts, millet, wheat, crude At least one raw material or extract or concentrate selected from sorghum, rooibos, boi, lozenges, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion.

Additive plants include Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Ssanghwa, Ginseng, Soybean, Cinnamon, Angelica, Yulmu, Tofu, Spearmint, Arsenal bark, Brown root, Cheongung, Triticale, Brown root ginger, Fern, Fern, Bear, Horseradish , Soothe, deodeok, bellflower, sedum, leafy leaf, vine, round, matari, radish, water droplets, bokbunja strawberry, raspberry, shovel (child order), pine needles, mugwort, moth, cone, stalk, plantain Leaf), Channa, odor, and 칡 are one or more raw materials or extracts or concentrates or fermentation or germination.

Additive plants include gat mushrooms, morel mushrooms, ball mushrooms (pearl mushrooms), cloud mushrooms (cloud finger mushrooms), oriole mushrooms, nado mushrooms (flavored mushrooms), oyster mushrooms, thirsty mushrooms, chestnut mushrooms, stone mushrooms, matsutake mushrooms mushrooms, mushroom, Ganoderma lucidum mushroom, mushroom, mushroom, golden trumpet mushrooms, huindeul mushrooms (Agaricus blazei ), white oriole mushroom and Cordyceps sinensis, green mushroom, chaga mushroom is characterized in that the one or more raw materials or extracts or concentrates selected from the group consisting of.

PH can be adjusted by adding acidulants, citric acid, malic acid, gluconic acid, acetic acid, tartaric acid, carbon dioxide (CO2), lactic acid (lactic) acid), fumaric acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid, ascorbic acid, characterized in that at least one raw material or extract or concentrate It includes a method of producing a processed food containing corn and corn beard.

The injection of the composition in step (f) uses sterilization of either a short time or a high temperature or low temperature or retort sterilization before and after injection into one of the bottles, cans, aluminum containers, plastic containers, the flavor, Preparation of processed foods containing corn and maize mustache, characterized by preserving taste components, all contents, etc., or mixing or omitting gas streams available in foods step by step or step for hygiene, preservation, and long-term distribution such as microbial safety. It includes a method.

The present invention includes a food containing corn and corn beard prepared by the above-described manufacturing method, the product form of the corn beard raw material or extract or concentrate containing more than 1PPM tea bags, liquid tea, concentrated tea, candy, entertain , Dried fruits, rice cakes, breads, sweets, snacks, kimchi, noodles, liquor, processed meat, powder, pill, pouch, liquid, capsules, tablets, characterized in that any one of granules.

Hereinafter, a step-by-step description of the method for producing a beverage containing corn beard extract or concentrate according to the present invention.

Step 1: Corn and Cornbeard Dried leaves  Selection and processing

In order to compensate for the disadvantage that the astringent taste takes precedence over sweetness when using corn, cornbeard leaves as raw materials or hot water, the present inventors have measured the tannin content, which is the main cause of the astringent taste, by steaming or blanching the cornbeard dry leaves. Reduced. Since tannin is a water-soluble substance, it can be appropriately reduced in content such as discolorase and tannin in corn whiskers by blanching in hot water. By steaming, the degree of ripening can be made constant by inhibiting the enzymatic activity of corn mustard leaves, and the surface of the leaves can be softened to smooth out the elution of tannin. However, if too much reduction in the tannin content of corn whiskers, the taste and aroma of tea is lost, so that the astringent taste is reduced while maintaining the proper level of tannin so that the tea taste and aroma can be felt. Corn beard dried leaves used in the present invention can be purchased and used in the market, preferably, natural sweetness through a process such as drying, washing, temperature control, enzymatic decomposition, redrying according to a conventional manufacturing method It is better to use what is produced to be produced. In the present invention, the steaming of the corn stubble leaves is preferably performed for several seconds or more at a steam generation temperature, and the blanching of the corn stubble leaves is performed for several seconds or more at room temperature or higher. According to the present invention, the total tannin content of the corn beard leaves was found to be adjustable when steaming or blanching the corn beard leaves. This can reduce and control acidity compared to the total tannin content of corn beard leaves that are not steamed or unbranched, about 12-15% (w / w). In the same way as above, by pre-treatment of the corn beard dry leaves, there is an effect that the natural astringent taste and sweetness of corn beard in harmony with the hot water leaching to form a form suitable for processing into beverages. Alternatively, various processing steps such as roasting and extrusion may be applied, and may be omitted when using other materials, additives, and flavorings.

Step 2: Extract or Concentrate Corn, Cornbeard and Other Ingredients

Corn beard extract or concentrate is prepared by extracting or concentrating the corn beard dry leaf of which the tannin content is adjusted by the above method under optimized extraction or concentration conditions. Alternatively, it is possible to simultaneously mix, extract, or concentrate each animal, plant material, subsidiary materials, excipients, additives, and flavorings such as corn, corn beard, grains, germination, and fermented products.A preferred extraction or concentration condition is 1PPM in hot water above room temperature. It is added or extracted at the above concentration and concentrated. In order to determine the optimum extraction or concentration conditions of corn beard, the present inventors manufacture corn beard extract or concentrate by varying the extraction or concentration temperature, the addition concentration of corn beard dried leaves and the extraction or concentration time, and the color, flavor, sweetness, bitter taste of Sensory characteristics such as degree of reduction, attenuation of taste and overall preference were evaluated.

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. However, the present invention is not limited to these temperatures and may be extracted or concentrated at or above room temperature depending on the yield, additives, flavors, and subsidiary materials. 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. However, the present invention is not limited thereto, and the time may be controlled in all extraction or concentration methods used for food extraction or concentration, such as steam, screw, reflux cooling.

Step 3: Extract Corn Beard or Concentrate Filtrate

Corn whisk extract or concentrate is filtered to remove precipitates formed during the leaching of the corn whiskers. Corn stubble extraction or filtration of the concentrate can be carried out according to conventional methods. For example, a filter cloth, a membrane filter, a centrifugation method, etc. can be used. Preferably, the corn whisk extract or concentrate is passed through a filter cloth to perform primary filtration, and then the primary filtrate is passed through a membrane filter to use a secondary filtration method.

Fourth Step: Addition of Additives and Flavors

The filtered extract or concentrate may have a hay odor and a negative taste mainly composed of hexanal. Therefore, in order to neutralize and purify the negative odor and taste to form a smooth taste, all additives and flavors usable as foods such as sodium bicarbonate or calcium carbonate can be added.

Step 5: Add and Sterilize Antioxidants

In order to maintain the shelf life of the beverage, all the antioxidants available as food are added and sterilized in the extract or concentrate of this step. The antioxidant is not particularly limited, and those commonly used in the art may be used as food additives and flavorings. Extract or concentrate the antioxidant added with nitrogen liquid or any gas that can be used as food and seal it in a can or bottle to exclude air contact, pasteurize or pressurize at room temperature, and pre-sterilize or post-sterilize. .

Step 6: Cool

The extract or concentrate heat-sterilized in the above step is cooled and dried with cooling water to complete the product. In addition, the present invention is added to the corn, corn beard extract or concentrate of step (b) by adding each of the animal and plant raw materials, such as grains, germination, fermented products, subsidiary materials, excipients, additives, flavoring acid and subsidiary ingredients natural By blending the flavor of artificial flavors with artificial flavors can be produced beverages with enhanced palatability.

Specifically, the present invention is the extract or concentrate of the step (b) fruit extract or concentrate, cereals, plant or plant extract or concentrate, germination, fermented product, herbal extract or concentrate, mushroom extract or concentrate, health function Mixing the sweetener after mixing 1PPM or more of any one selected from the group consisting of food ingredients, sweeteners and amino acids.

The acidulant in the above can be used to increase the refreshing taste and preservation of the beverage. Acidulants, fruit extracts or concentrates, cereals, germination, fermented products, animal or plant extracts or concentrates, herbal extracts or concentrates, mushroom extracts or concentrates, health functional food material sweeteners that can be used in the present invention are not particularly limited. As food additives and flavorings, those commonly used in the art can be used.

The amino acid is also not particularly limited, but any amino acid usable as a food may be used, but preferably, it may be characterized as 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.

Grain, germination, fermented products and other plant and animal ingredients, subsidiary materials, excipients, additives, flavorings, etc. added to the corn beard extract or concentrate of the present invention in a range of 1PPM or more so as to be in harmony with the taste and aroma of corn beard It is preferable to add.

After the addition of the sub ingredient to the corn beard extraction or concentrate, the same method as described above may be filtered, sterilized and cooled to prepare a beverage containing corn, corn beard extract or concentrate. In addition, the present invention provides a beverage containing corn beard extract or concentrate having excellent overall preference by eliminating the astringent and negative taste of corn beard by harmonizing the natural sweetness and mint flavor of corn beard. Furthermore, the present invention provides a food comprising corn beard extract or concentrate prepared according to the method of the present invention.

Corn extract or concentrate of the present invention is 1PPM in any one selected from all food processing forms, such as tea bags, liquid tea, concentrated tea, candy, jang, dried fruits, rice cakes and bread, snacks such as snacks, kimchi, noodles, liquor and processed meats It may be included in the above content, and their preparation method may be prepared by methods well known in the art. In addition, powder, pills, pouches, liquids, capsules, tablets, granules, etc. may be included in all dietary supplements 1PPM or more.

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: Corn, Corn Bear Extract or Contained Beverage>

The corn was roasted at 80 ° C. for 45 minutes, and the dried leaves of corn beard were steamed at 100 ° C. for 5 minutes, followed by 2% (w / v) roasted corn and 2% (w / v) steamed corn whiskers. Corn and corn beard leachate were prepared by adding to hot water at 100 ° C. and leaching for 2 hours. The leachate was passed through a filter cloth and subjected to primary filtration, followed by secondary filtration using a 0.5 micro cartridge filter. To the filtrate was added 0.03% (w / v) of sodium bicarbonate and then 0.04% (w / v) of ascorbic acid. After filling with liquid nitrogen, it was sterilized by heating at 80 ° C. for 15 minutes and cooled with cooling water for 3 minutes to prepare a beverage containing corn and corn beard extract.

Corn beard extract or concentrate was prepared. In this step, each animal, raw material, subsidiary materials, excipients, additives, and flavorings such as corn, corn beard, grains, germination, and fermented products may be simultaneously mixed and extracted. The extract or concentrate was passed through a filter cloth and filtered first or more. To the filtrate, various additives such as sodium bicarbonate, flavoring agents and antioxidants such as vitamin C were added. At this stage, each animal and plant material, subsidiary materials, excipients, additives, flavorings, such as acidulants, sweeteners, grains, germination, fermented products may be added. It was heated and autoclaved after filling with liquid nitrogen or gas for food. After the sterilization was completed, the mixture was cooled with cooling water to prepare a beverage containing corn, corn beard extract or concentrate.

< Example  2: Corn Beard Extract or Contained Liquid with Additional Substances>

         The barley was roasted under the same conditions as corn, and then 1% (w / v) of corn, 1% (w / v) of barley, and 2% (w / v) of steamed corn stubble were prepared in the same manner as in Example 1. A beverage containing corn, barley, cornbeard extract or concentrate was prepared.

<Sensory test>

  The beverages prepared by the above examples were compared with the beverages prepared only with corn beard concentrate (comparative example). The sensory evaluation was performed by three repetitions of 20 trained sensory test personnel and the results are shown in Table 1 below. The sensory test items were conducted on taste, flavor, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: very good ~ 1: very bad

flavor zest color Overall preference Comparative example 3.8 3.7 3.5 3.6 Example 1 4.2 4.0 3.5 4.2 Example 2 4.3 4.0 3.5 4.3

As shown in Table 1, the beverage containing corn and corn beard extract prepared according to the embodiment of the present invention showed a superior sensory score in taste and flavor than the comparative example, and did not show a significant difference in color. Therefore, the beverage containing the corn and corn beard extract of the present invention in the overall preference degree showed a much better sensory results than the comparative example. In the description analysis, the embodiments of the present invention replied that the aroma and taste peculiar to corn and grains, including corn, were harmonious.

Experimental Example  1: of corn beard Tannins  Establishment of conditions to reduce content

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. We quantified the total tannin content in the corn stubble after steaming or blanching the corn stubble dry leaves in a steam bath or after roasting and extrusion. 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 of the experiment, the content of tannin after processing was adjustable.

Experimental Example  2: establishment of optimal extraction or concentration conditions of corn stubble

Leaching conditions such as leaching temperature of corn beard, addition concentration of corn whiskers during leaching, and leaching time were optimized. In order to determine the leaching temperature, the hot water at 40, 60, 80, and 100 ° C. was added to the corn stubble steamed by the method of Example 1, followed by extraction or concentration for 2 hours, followed by sensory examination of the corn stubble extract or the concentrate. Was performed.

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. Time extraction or concentration was followed by sensory evaluation of corn beard extract or concentrate. 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, sensory tests of corn beard extract or concentrate were performed.

The sensory test was conducted by selecting 20 trained evaluators to evaluate the evaluation items such as color, aroma, sweetness, bitterness reduction, astringent taste reduction, and overall preference of corn beard extract or concentrate prepared according to each leaching condition. Evaluation was made by a nine-point scale method (1 = very bad, 9 = very good). All sensory test results were statistically analyzed with a 95% confidence level. Experimental results showed that the sensory characteristics were significantly higher when the extraction or concentration of corn whiskers was 100 ° C. In the case of extraction or concentration time, 2% (w / v) corn mustard leaf was added at 2% concentration, and 2 hours or less if extracted and concentrated at 3% (w / v) concentration. Sensory properties were significantly higher when leached.

As described above in detail specific parts of the present invention, for those of ordinary skill in the art, such specific descriptions are merely examples, and thus the scope of the present invention is not limited, and all rights are reserved. It will be clear that it is protected. 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, roasting (Roastiong), Extrusion, etc. of the dried leaves of corn, corn beard, corn beard extraction or under optimized extraction or concentration conditions The concentrate is prepared (at the same time, each animal and plant material, subsidiary materials, excipients, additives, flavors, etc., such as corn, corn beard, grains, germination, fermentation, etc. may be mixed at the same time), and then filtered and then antioxidants and various subsidiary materials (germination) After the addition of water, fermented products, grains, animal and plant raw materials, subsidiary materials, excipients, additives, and flavorings), it is prepared by filling, sterilizing and cooling nitrogen liquid and gas for food in order to exclude air contact and mixing. A method of preparing a beverage containing a corn beard extract or concentrate, and to provide a beverage and food containing a corn, corn beard extract or concentrate prepared by the above method. There is an effect. The beverage containing corn extracts or concentrates according to the present invention is reduced the astringent and negative taste of corn beards, is given a natural sweet and cool taste of corn and corn beards to enhance the palatability, the unique Because of its functionality, modern people who are tired of emotional and physical stress can have an excellent effect on physical strength.

Claims (25)

(a) selecting and washing corn, cornbeards, grains, and additives and additives; (b) corn, cornbeards, cereals and additives, using raw leaves, steaming or steaming ( pretreatment with at least one process selected from the group consisting of blanching, roasting, or extrusion; (c) extracting corn, cornbeard, grains, additives, and additives from step (b). Preparing a concentrate after extraction or adding one or more of cereals, fauna and flora, fragrance, germination, fermented product, flavorings, essential nutrients and health functional ingredients to the extract or concentrate, (d) extracting the extract or concentrate Filtering or re-concentrating after filtration, (e) adding sodium bicarbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) or vitamin C or antioxidant to the extract or concentrate obtained through step (d), cloth Adding and mixing one or more of sugars, enzyme-treated sugars, amino acids, plant extracts, germinations and fermentations, (f) injecting or pre-injecting or sterilizing or gas-filling the composition of step (e) or Method of producing a processed food containing corn and maize beard, characterized in that it comprises the step of autoclaving or cooling. The method of claim 1, wherein the grains are corn and cornbeard, characterized in that at least one selected from barley, soybean, brown rice, grains , barley, rice, buckwheat, sorghum, crude, oats, their germination and fermented products. Method of manufacturing processed food. The method according to claim 1, wherein in the case of raw materials, corn beard, corn, cereals and additive plants and additives are used to shorten the treatment step by using the raw leaves, or the steaming, roasting, and blanching. Or an extrusion process is a method for producing a processed food containing corn and maize beard, characterized in that at least one second at room temperature or more. The method of claim 1, wherein the step (c) to extract the corn, corn beard, cereals and additive plants and additives that passed through the step (b), or to prepare a concentrate after extraction, the extraction is performed once or repeatedly The temperature can be above 100 ℃ or above 100 ℃ when using pressure.In the case of concentrated liquid, the extract is applied by one or more techniques of natural evaporation, heating, pressurization or rotary evaporation. , Rotating evaporation concentration is applied at least 0.1 RPM and natural evaporation, heating, pressurization, rotary evaporation concentration comprises the step of condensing each or in combination, the extraction or concentration time is corn and corn beard, characterized in that more than 1 second Method for producing a processed food containing this. According to claim 1, wherein the extraction or concentration of step (c) is a method of producing a processed food containing corn and corn beard, characterized in that the vacuum rotation extraction or concentration at a rotation speed of 0.1rpm or more at room temperature or more. The method of claim 1, wherein the extraction or concentration of step (c) is corn and corn, characterized in that at least one method selected from the group consisting of chilling, reflux cooling, screw, vacuum, hot water, pressurized, ultrasonic wave is used. Method of producing a processed food containing a beard. The method of claim 1, wherein the concentration of the step (c) is characterized in that at least one method selected from the group consisting of rotary evaporation (vacuum-freeze concentration) and ultrafiltration (ultrafiltration). Method of producing a processed food containing corn and corn beard. 8. The method of claim 7, wherein the concentration of rotary evaporation is at least 0.1 rpm and at room temperature, and the vacuum-freeze concentration is at 4 ° C or lower, and then concentrated or frozen at the same time. (ultrafiltration) is a method for producing a processed food containing corn and corn beard, characterized in that concentrated to more than 1Pa in continuous mode (continuous mode). The method according to claim 7, wherein the extraction after the step (c), grains, flavors, germination, fermented products, sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, fragrances and essential nutrients , The method for producing a processed food containing corn and corn beard, characterized in that additionally added at least 1PPM or more of the health functional ingredients. The method of claim 1, wherein the filtration of the step (d) is performed by combining one or more of the nonwoven fabrics from 0.1 nanometer in a single step or a multi-step. The method of claim 1, wherein step (e) is performed by extracting or concentrating the solution (d), sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, flavors, natural sugars, and enzyme treatment. Process for producing a processed food containing corn and corn beard, characterized in that any one or more of sugars, amino acids, germination and fermented products. The method according to claim 11, wherein sodium hydrogen carbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, flavors, natural sugars, enzyme-treated processed sugars, amino acids, germinations and fermented products are negative preference compound combinations, A method for producing a processed food containing corn and corn beard, which is added for use for the purpose of improving palatability and preservation. The method of claim 1, wherein the antioxidant is at least one selected from the group consisting of butyl hydroxy anisol (BHT), butyl hydroxy toluene (BHA), ascorbic acid, citric acid, vitamin C, vitamin E Process for producing processed foods containing corn and corn beard. The method of claim 1, wherein the flavor is produced by using natural or artificial flavors and the type of flavor is corn, characterized in that using a single flavor or one or more complex flavors prepared from grain, fruit, fermentation or germination And a method of producing a processed food containing corn beard. The sugar composition of claim 1, wherein the sugar is sugar, glucose, syrup, fructose, maltose, honey, fructooligosaccharide, iso oligosaccharide, malto oligosaccharide, D-xylose, sorbitol, maltitol, mannitol (mannitol), erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatin, acesulfame potassium, saccharin, aspartame, cyclate and sucralose Process for producing a processed food containing corn and maize beard characterized in that using at least one selected from the group or an enzyme-treated sugar thereof. According to claim 1, Amino acids are glycine (glycin), alanine (alanine), valine (valine), leucine, isoleucine (isoleucine), threonine (treonine), DL-threonine (DL-threonine), serine ( serine, cysteine, cystine, methionine, DL-methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lycine, Arginine, histidine, phenylalanine, DL-phenylalanine, DL-phenylalanine, tyrocine, tryptophane, proline, oxy-proline, taurine Process for producing a processed food containing corn and corn beard, characterized in that at least one selected from the group consisting of. The method of claim 1, the additive group is persimmon, citrus, orange, grapefruit, lemon, lime, citron, kumquat, tanza, mandarin, stalk, jujube, mango, plum, quince, fig, banana, pear, cherry, peach, Loquat, apple, watermelon, grapes, jujube, apricot, pomegranate, avocado, acerola, cherry, audi, oyat, oyster, plum, kiwi, pineapple, papaya, grape, black currant (blackcurrant), durian, rambutan, mangosteen , Corn (cherries), bilberry, coconut, and one or more raw materials or extracts or concentrates selected from the group consisting of longan, characterized in that the manufacturing method of processed foods containing corn and corn beard. The method of claim 1, wherein the additive group is herbs, green tea, round, wolfberry, persimmon leaf, aloe, mulberry leaf, grain, brown rice, rice, bean, barley, crystallizer, corn, corn beard, buckwheat, green beans, rice, walnut, pine nuts Corn and corn, characterized in that it is one or more raw materials or extracts or concentrates selected from millet, wheat, crude, sorghum, rooibos, boy, deficiency, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion Method of producing a processed food containing a beard. The method of claim 1, wherein the additive group is Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Ssanghwa, Ginseng, Shampoo, Cinnamon, Angelica, Yulmu, Sesame, Spearmint, Arsenal, Brown root, Cheongung, Three hundred seconds, Brown root ginger, Ferns, ferns, bear odors, horseradish, soothe, deodeok, bellflower, sedum, stone monoleaf (vine), arbor, roundle, matari, wormwood, waterweed, bokbunja strawberry, raspberry, shochu (children's order), pine needles, mugwort, wormwood, Preparation of processed foods containing corn and maize mustache, characterized in that it is one or more raw materials or extracts or concentrates or fermented or germinated products selected from the group consisting of cone, stalk, plantain (young leaf), sesame, odor, and 칡 Way. The method of claim 1, wherein the group of additives are fresh mushrooms, morel mushrooms, ball mushrooms (pearl mushrooms), cloud mushrooms (cloud finger mushrooms), oriole mushrooms, mushrooms, oyster mushrooms (flavor mushrooms), oyster mushrooms, tree mushrooms, chestnut mushrooms, mushrooms, pine mushrooms, Hagi mushrooms, mushroom, Ganoderma lucidum mushroom, mushroom, mushroom, golden trumpet mushrooms, huindeul mushrooms (Agaricus blazei ), white oriole mushroom and Cordyceps sinensis, Situation mushrooms, chaga mushrooms, or a method for producing a processed food containing corn and maize mustache, characterized in that the extract or concentrate. The pH of claim 1 may be adjusted by adding acidulants, the acidulants are citric acid (matric acid), malic acid (malic acid), gluconic acid (gluconic acid), acetic acid (acetic acid), tartaric acid, carbon dioxide ( One or more raw materials selected from the group consisting of CO2), lactic acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid, or ascorbic acid, or Process for producing a processed food containing corn and corn beard, characterized in that the extract or concentrate. The method of claim 1, wherein the injecting of the composition in step (f) uses sterilization of one of ultra-short or high temperature or low temperature or retort sterilization before and after injecting into one of bottles, cans, aluminum containers, and plastic containers, and Corn and maize mustache, characterized in that the preservation of flavors, flavors, all contents, etc. in all the previous stages, and incorporating or omitting the possible gas streams in foods step by step or step for hygiene, preservation, long-term distribution, such as microbial safety. Method for producing a processed food containing. Food containing corn and corn beard prepared by the method of any one of claims 1 to 22. 24. The product according to claim 23, wherein the form of the product is cornbeard raw materials or extracts or concentrates containing 1PPM or more of tea bags, liquid teas, concentrated teas, candies, berries, dried fruits, rice cakes, breads, sweets, snacks, kimchi, noodles, Food containing corn and maize, characterized in that any one of liquor, processed meat, powder, pill, pouch, liquid, capsule, tablet, granule A beverage containing the extract or concentrate of corn or maize, prepared by the method of any one of claims 1 to 22.

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