KR20080102058A

KR20080102058A - Method for developement of processing product of corn and corn silk

Info

Publication number: KR20080102058A
Application number: KR1020070048378A
Authority: KR
Inventors: 김의택
Original assignee: (주)엔돌핀에프앤비
Priority date: 2007-05-18
Filing date: 2007-05-18
Publication date: 2008-11-24

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 Developement of Processing Product of 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 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 comprises the steps of (a) selection and washing of corn, cornbeard, cereals and other additive plants and additives, (b) cornbeards, corn, cereals and other additives The additive may be pretreated by using one or more processes such as steaming or blanching or roasting or blanching or extruding, using the original state of the leaves, (c) the (b) extracting the corn, cornbeards, cereals and other additive plants and additives which have undergone step (b) or preparing a concentrate after extraction, or extracting, cereals, plant and animal plants, flavors, germination, fermented products, Appropriate amount of additives, additives, fragrances and various essential nutrients, health functional ingredients in appropriate amounts, (d) filtering or re-concentrating the extract or concentrate, (e) extraction or (d) In the concentrate, various antioxidants such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) or vitamin C, various flavors, natural sugars or enzyme treatment, such as processed sugars, amino acids, various plant extract additives, plants and plants and microorganisms germination and Adding and mixing the fermentation product and other product enhancement additives, and (f) injecting the composition of step (e) or sterilizing or gas-filling or heating and autoclaving or cooling before or after the injection. And relates to a method of manufacturing a processed food containing corn beard, the present invention corn, corn beard, cereals, flora and fauna, fragrance, germination, fermented products, ingredients, additives, flavoring and various essential nutrients, health functional ingredients It provides a method for producing a processed product containing corn, corn beard by adding a suitable amount.

In the present invention, the grains are barley, soybeans, brown rice, gyeolja, yulmu, rice, buckwheat, sorghum, crude, oats, etc., one or more selected from a variety of cereals usable as food and their germination and fermented products do.

In the present invention, in the case of raw materials, corn beard, corn, grains and other 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 are characterized in that each of more than 1 second at room temperature or more.

In the present invention, the step (c) to extract the corn, corn beard, cereals and other additive plants and additives that have undergone the step (b) or to prepare a concentrate after extraction, the extraction is a single or repeated extraction The temperature is also applicable to 100 ℃ or more above room temperature or 100 ℃ or more when using pressure. Extracts are prepared or concentrated liquids are used. In the case of concentrated liquids, the extracts are applied with technologies such as natural evaporation or heating or pressurization or rotary evaporation, and when heated, above room temperature, pressurization is at least 0.1 atm, and rotary evaporation is at least 0.1 RPM. The natural evaporation, heating, pressurization, rotary evaporation concentration includes all of the steps of concentrating each or in combination. The extraction or concentration time is characterized in that more than 1 second depending on the respective conditions.

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

In the present invention, the 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.

In the present invention, 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). .

In the present invention, the concentration of rotary evaporation is 0.1 rpm or more at room temperature or more, and the vacuum-freeze concentration is 4 ° C. or less after freezing. ultrafiltration) is characterized in that each concentrated to 1Pa or more in a continuous mode (continuous mode).

In this step, the extracts, concentrates, cereals, flora and fauna, flavors, germinations, fermentation products, additives, additives such as sodium bicarbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) or vitamin C, and various essential nutrients Health functional ingredients may be added in quantities greater than 1PPM.

In the present invention, the filtration in the step (d) may be performed in a single or multi-stage combination by various combinations from 0.1 nanometer to a general nonwoven fabric.

In the present invention, step (e) is an antioxidant, various flavors, natural sugars or enzyme treatment such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) or vitamin C in the extract or concentrate obtained through the step (d). Germinated and fermented products such as processed sugars, amino acids, various plant extract additives, animals and plants and microorganisms, and other product enhancement additives are added and mixed.

In the present invention, various additives such as sodium hydrogen carbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ) or potassium carbonate may be used for various purposes such as compounding negative preference components such as animals, plants, ingredients, germination, and fermented products, improving palatability, and improving preservation. Add to use.

In the present invention, the antioxidant is characterized in that at least one selected from the group consisting of butyl hydroxy anisole (BHT), butyl hydroxy toluene (BHA), ascorbic acid, citric acid, vitamin C, vitamin E.

In the present invention, the fragrance can be used to prepare natural and artificial flavors, and the type of incense is a single or one or more complex flavors prepared from various plants and animals such as cereal flavors and fruit flavors, or fermentation and germination thereof. .

In the present invention, processed sugars, such as natural sugars or enzyme treatment, the sweetener is sugar, glucose, syrup, fructose, maltose, honey, fructo oligosaccharide, iso oligosaccharide, malto oligosaccharide, xylose (D-xylose), sorbitol ( sorbitol, maltitol, mannitol, mannitol, erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomate, acesulpam potassium, saccharin, At least one selected from the group consisting of all food-addable sweeteners such as aspartame, cyclate and sucralose, or an enzyme-treated sugar thereof.

In the present invention, 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, glutamic acid, lycine, arginine ( arginine, histidine, phenylalanine, DL-phenylalanine, DL-phenylalanine, tyrocine, tryptophane, proline, oxy-proline, taurine, etc. It is characterized in that at least one selected from the group consisting of all possible amino acids as a food and its enzyme, chemical treatment.

In the present invention, various plant extract additives, plants and microorganisms such as germination and fermentation products, and other product enhancement additives are as follows.

The fruit extract or concentrate is persimmon, citrus fruits (citrus, orange, grapefruit, lemon, lime, citron, kumquat, tanza, mandarin), dahlia, 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 It is characterized in that one or more extracts or concentrates selected from the group consisting of all fruit extracts or concentrates, such as cherry (cherry), bilberry, coconut, and longan.

The plant or cereal or its fermentation or germination extract or concentrate may be herbs, green tea, roundle, wolfberry, persimmon leaf, aloe, mulberry leaf, grain, brown rice, rice, legume, barley, cassia, corn, maize, buckwheat, green beans, rice All edible plants, animals, including walnuts, pine nuts, millet, wheat, crude, sorghum, rooibos, boy, missing, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion It is characterized by one or more raw materials or extracts or concentrates selected from fermentation or germination thereof.

The herbal extracts or concentrates are Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Ssanghwa, Ginseng, 칡, Cinnamon, Angelica, Yulmu, Sesame, Spearmint, Arsenal, Brown root, Cheongung, Triticale, Brown root ginger, Fern, Fern, Bear smell, horseradish, soothe, deodeok, bellflower, stone sprouts, stone leaf, vine, round, matari, radish, water drop, bokbunja strawberry, raspberry, shovel (child order), pine needles, mugwort, scallop, cone, twig , Plantain (young leaves), cheonnari, odor, and 칡 such as one or more raw materials or extracts or concentrates or fermented products or germination selected from the group consisting of all edible herbs.

The mushroom extract or concentrate is fresh mushrooms, Morel mushrooms, ball mushrooms (pearl mushrooms), cloud mushrooms (cloud finger mushrooms), oriole mushrooms, mushrooms, mushrooms, oyster mushrooms, oyster mushrooms, chestnut mushrooms, snail mushrooms, matsutake mushrooms, Hagi mushrooms, mushroom, Ganoderma lucidum mushroom, mushroom, mushroom, golden trumpet mushrooms, huindeul mushrooms (Agaricus blazei ), white oriole mushroom and Cordyceps sinensis, green mushroom, chaga mushroom, etc., characterized in that at least one raw material or extract or concentrate selected from the group consisting of all edible mushrooms.

In the present invention, the raw material or the extraction or concentration or fermentation or germination of step (C) to (C) may further comprise the step of coating on at least one selected.

In the present invention, the pH can be adjusted by adding an acidulant to the step and acidic acid is citric acid (citric acid), malic acid (malic acid), gluconic acid (gluconic acid), glacial acetic acid (acetic acid), tartaric acid, All acidulants that can be used in foods such as carbon dioxide (CO2), lactic acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid, ascorbic acid. At least one extract or concentrate selected from the group consisting of:

Step (f) of the present invention includes the step of injecting or pre-injecting the sterilization or gas filling or heating autoclave sterilization or cooling.

The injection of the composition utilizes all possible sterilizations, including ultra-short or high temperature or low temperature or retort sterilization, before and after injection into all food acceptable containers such as bottles, cans, aluminum containers, plastic containers. In addition, all the possible gas streams in foods may be incorporated or omitted step by step for preservation of flavor, flavor components, all contents, etc., and for hygiene, preservation, and long-term shelf life including microbial safety.

Therefore, the present invention relates to a method for producing a processed food containing corn and corn beard prepared by the above-described manufacturing method, the present invention relates to corn, corn beard, cereals, flora and fauna, flavor, germination, fermented products, subsidiary materials It provides a method for producing a processed product containing corn, corn beard by adding an appropriate amount of additives, flavoring and various essential nutritional agents, health functional ingredients.

Corn, corn beard processed products of the present invention is a corn bag raw material or extract or concentrate containing 1PPM or more tea bags, liquid tea, concentrated tea, candy, jang, dried fruits, rice cakes and breads, snacks such as snacks, kimchi, noodles, liquor and meat processing All food processing formulations, including products, and products containing more than 1 PPM in all nutraceutical formulations, including powders, pills, pouches, liquids, capsules, tablets, and 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 more. 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 the degree of incidence compared to the total tannin content of the unbeared corn mustard leaves of 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 prepared corn beard extract or concentrate by varying the extraction or concentration temperature, the concentration of the corn beard dried leaves and the extraction or concentration time, and the color, flavor, sweetness, bitter taste of Sensory characteristics such as degree of decrease, degree of decrease in taste and overall preference were evaluated (see Experimental Example 2).

As a result, the higher the extraction temperature, the better the sensory characteristics of the corn beard extract. In particular, the leaching temperature was found to be excellent when set to 80 ~ 100 ℃ (Fig. 2). 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 (FIG. 4). 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 and 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 soft taste, all additives and flavors usable as foods such as sodium bicarbonate or calcium carbonate may 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 and pasteurize or pasteurize at room temperature to pre-pasteurize or post-pasteurize .

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 or more 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, plant, component, excipient, additives, and flavorings such as acidulants, sweeteners, grains, germinated and 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 through 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 Establishment of Conditions for Reducing Tannin Content of Corn Beard

The inventors have established conditions for reducing the tannin content that contributes to the astringent taste in corn whiskers so that the corn whiskers are in a form suitable for processing into beverages. 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, it is possible to give an excellent effect on physical strength to modern people who are tired from stress caused by emotional and physical activities.

Claims

(a) selecting and washing corn, cornbeards, cereals and other added plant groups and additives; (b) cornbeards, corn, grains and other additive groups and additives using raw leaves or steaming. Or pretreatment with a combination of one or more processes, such as blanching or roasting or blanching or extrusion, (c) corn, maize, corn, and Extracting or adding other plant groups and additives, or preparing a concentrate after extraction, or extracts, grains, all animal and plant groups, flavors, germinations, fermented products, additives, additives, fragrances and various essential nutrients, health functional ingredients a step of adding a suitable amount, (d) the step of filtering the extract or concentrate, or re-concentrated after filtration, (e) the step (d) the sodium bicarbonate on a rough extract or concentrate (NaHCO ₃₎ or carbonate knife (CaCO ₃₎ or of vitamin C, such as various antioxidants, various flavors, natural sugars, or enzymatic treatment such as machining sugars, amino acids, various plant extract additive, animals and plants, and microorganisms such as germination and fermentation, and other products comprising: adding and mixing the improved additive , (f) injecting the composition of step (e) or before and after sterilization or gas filling or heating and autoclaving sterilization or cooling comprising the step of producing a processed food containing corn and corn beard In the present invention, corn, corn beard, cereals, plants and animals, fragrances, germination, fermented products, additives, additives, flavorings and various essential nutrients, health functional ingredients are added to the corn, corn sorghum How to prepare.

According to claim 1, wherein the grains are barley, soybeans, brown rice, grains , yulmu, rice, buckwheat, sorghum, crude, oats and other cereals that can be used as food and their germination and fermentation products selected from Process for producing processed foods containing corn and maize beard.

The method of claim 1, wherein in the case of raw materials, corn beard, corn, grains and other groups of additives and additives may be used to shorten the processing step by using the raw leaves or steaming, roasting, or 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 other additive plants and additives that have undergone the step (b) or to prepare a concentrate after extraction, the extraction is a single or repeated extraction The temperature is 100 ℃ or higher at room temperature or 100 ℃ or higher when the pressure is used. The extract can be used to prepare extracts or concentrates. In the case of concentrates, the extracts can be spontaneously evaporated or heated or pressurized or rotary evaporated. When heated, the room temperature or more, pressurization is at least 0.1 atm, rotary evaporation concentration is applied to 0.1 RPM or more, and natural evaporation, heating, pressurization, rotary evaporation concentration includes the step of concentrating each or a combination, the extraction or concentration time Is a method for producing a processed food containing corn and corn beard, characterized in that more than 1 second depending on the respective conditions.

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.

The method of claim 7, wherein the rotary evaporation concentration conditions are at least 0.1 rpm at room temperature and at least 0.1 rpm, and the vacuum-freeze concentration is at least 4 mm or lower at the same time, or at the same time, sublimation or ultrafiltration 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), the cereals, the flora and fauna, fragrance, germination, fermentation, subsidiary materials, sodium bicarbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) or vitamin C, additives, flavors and various essential nutrients, health functional ingredients manufacturing method of the processed food containing corn and corn beard, characterized in that the addition of more than 1PPM.

The method of claim 1, wherein the filtration in the step (d) is performed in a variety of combinations from 0.1 nanometer to a general nonwoven fabric in a single or multi-stage process.

The method according to claim 1, wherein step (e) comprises an antioxidant, various flavors, natural sugars or enzymes such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium carbonate (CaCO ₃ ) or vitamin C in the extract or concentrate obtained through step (d). A process for producing a processed food containing corn and maize, characterized in that the addition and mixing of processed sugars such as processed sugars, amino acids, various plant extract additives, plants and microorganisms, germination and fermentation products, and other product enhancement additives.

The method of claim 1, wherein various additives, such as sodium hydrogen carbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ) or potassium carbonate, are used for various purposes such as compounding negative preference components such as animals, plants, ingredients, germination, fermented products, improving palatability, and improving preservation. Method for producing a processed food containing corn and corn beard, characterized in that it is added for use as.

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 Manufacturing method of processed food containing corn and corn beard.

According to claim 1, the fragrance is used to prepare natural and artificial flavors, and the type of incense is a variety of plants and plants, such as grain flavors, fruit flavors or using a single or one or more complex flavors prepared from fermentation, germination, etc. Method for producing a processed food containing corn and corn beard, characterized in that.

According to claim 1, processed sugars such as natural sugars or enzyme treatment, the sweetener is sugar, glucose, starch syrup, fructose, maltose, honey, fructo oligosaccharide, iso oligosaccharide, malto oligosaccharide, D-xylose, sorbitol (sorbitol) maltitol, mannitol, mannitol, erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomate, acesulpam potassium, saccharin Method for producing a processed food containing corn and maize mustache, characterized in that using at least one selected from the group consisting of all food additives, such as aspartame, cyclate and sucralose, 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 arginine, histidine, phenylalanine, DL-phenylalanine, tyrocine, tryptophane, proline, oxy-proline, taurine Etc. A method for producing a processed food containing corn and maize, characterized in that at least one selected from the group consisting of all possible amino acids, and enzymes, chemicals, and the like thereof.

According to claim 1, the plant extract additives, germination and fermentation products such as animals and plants and microorganisms, and other product enhancement additives are as follows, the fruit extract or concentrate is persimmon, citrus (citrus, orange, grapefruit, lemon, lime , Citron, kumquat, tanza, mandarin), dahlia, jujube, mango, plum, quince, fig, banana, pear, cherry, peach, loquat, apple, watermelon, grape, jujube, apricot, pomegranate, avocado, acerola, cherry With all the fruit extracts or concentrates, such as Audi, Oyat, Ichi, Plum, Kiwi, Pineapple, Papaya, Grape, Black Currant (Black Currant), Durian, Rambutan, Mangosteen, Cherry (Cherry), Bilberry, Coconut, and Longan Process for producing a processed food containing corn and maize mustache, characterized in that at least one extract or concentrate selected from the group consisting of.

The method of claim 1, wherein the plant or cereal or fermented or germinated extracts or concentrates thereof are herbs, green tea, round, wolfberry, persimmon leaf, aloe, mulberry leaves, grain, brown rice, rice, legumes, barley, grains, corn, corn beard All edible grains, teas, buckwheat, mung beans, rice, walnuts, pine nuts, millet, wheat, crude, sorghum, rooibos, boy, deficiency, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion And at least one raw material or extract or concentrate selected from various plants, animals or fermentation or germination thereof.

According to claim 1, wherein the herbal extract or concentrate is Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Ssanghwa, Ginseng, 칡, Cinnamon, Angelica, Yulmu, Sesame, Spearmint, Arsenal, Brown root, Cheongung, Triticale, Brown root Ginger, fern, bracken, bear odor, horseradish, soothe, deodeok, bellflower, crab, dolmul, dol leaf, vine, round, berry, wild radish, radish, bokbunja strawberry, wild strawberry, shochu (children's order), pine needles, mugwort, Corn and cornbeard, 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 all edible herbs such as bittersweet, cone, twig, plantain (young leaf), sorghum, odor, and 칡 Method for producing a processed food containing this.

According to claim 1, wherein the mushroom extract or concentrate is fresh mushrooms, Morel mushrooms, ball mushrooms (pearl mushrooms), cloud mushrooms (cloud finger mushrooms), oriole mushrooms, Nado mushrooms (flavor mushrooms), oyster mushrooms, throat mushrooms, Chestnut mushroom, shiitake mushroom, matsutake mushroom, shiitake mushroom, mushroom mushroom, ganoderma lucidum mushroom, enoki mushroom, shiitake mushroom, golden horn bugle mushroom, white mushroom ( Agaricus blazei ), white oriole mushroom and Cordyceps sinensis, Situary mushroom, chaga mushroom, etc. One or more raw materials or extracts or concentrates selected from the group consisting of edible mushrooms, characterized in that the manufacturing method of processed foods containing corn and corn beard.

The method according to claim 1, wherein the raw material or extraction or concentration or fermentation or germination of step (C) to (C) may further comprise coating on at least one selected.

According to claim 1, wherein the pH can be adjusted by the addition of acidulants in the step, acidic acid is citric acid (citric acid), malic acid (malic acid), gluconic acid (gluconic acid), acetic acid (acetic acid), tartaric acid (tartaric acid) All acidulants that can be used in foods, including carbon dioxide (CO2), lactic acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid, ascorbic acid Method of producing a processed food containing corn and corn beard, characterized in that the extract or concentrate selected from the group consisting of at least one.

The method of claim 1, wherein the injection of the composition in step (f) uses all possible sterilizations such as ultra-short time or high temperature or low temperature or retort sterilization before and after injection into all food-permissible containers such as bottles, cans, aluminum containers, plastic containers, Corn and corn, characterized by preserving flavors, flavors, all contents, etc. at all stages before sealing, and mixing or omitting all possible gas streams in foods step by step or step for food hygiene, preservation, and long-term distribution such as microbial safety. Method of producing a processed food containing a beard.

Food containing corn and corn beard prepared by the method of any one of claims 1 to 23.

Article 24 is a form of corn beard raw materials or extracts or concentrates containing more than 1PPM tea bags, liquid tea, concentrated tea, candy, jang, dried fruits, rice cakes and bread, snacks such as snacks, kimchi, noodles, liquor and meat processing Food containing corn, corn, and mustache, one of the products, powders, pills, pouches, liquids, capsules, tablets, and granular dietary supplements.

A beverage containing the extract or concentrate of corn or maize, prepared by the method of any one of claims 1 to 23.