KR20230108402A - Method for preparing liquefied composition with nipa fruticans wurmb - Google Patents

Abstract

The present invention relates to a method for preparing a composition for food additives using an alcohol extract of nipa palm flower stalks and flower buds, and more particularly, to a method comprising the steps of washing the flower stalks and flower buds of nipa palm, and boiling the washed flower stalks and flower buds. Blanching in water for 10 to 40 minutes, drying the blanched peduncles and flower buds, mixing the dried dried material with Malabar spinach, roasting the mixed mixture, and roasting the roasted mixture It is characterized in that it comprises the step of pulverizing, adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting at 20 to 40 ° C. for 1 to 5 hours, and then filtering and drying. According to the present invention, by preparing a composition for food additives rich in various nutrients and excellent in antioxidant, anti-inflammatory activity and detoxification, it is possible to add the composition to various foods, thereby helping consumers maintain health and enhancing the flavor of food. It has the advantage of being able to provide functional foods that can be improved. In addition, there is an effect of preventing the use of separate chemical additives by improving the functionality and nutritional value of food, as well as enhancing umami and improving preservation.

Description

Method for preparing a composition for food additives using alcohol extracts of flower stalks and flower buds of nipa palm {METHOD FOR PREPARING LIQUEFIED COMPOSITION WITH NIPA FRUTICANS WURMB}

The present invention relates to a method for preparing a composition for food additives using an alcohol extract of nipa palm flower stems and flower buds, and more particularly, to a method for preparing a composition for food additives using the flower stems and flower buds of nipa palm, which has excellent antioxidant activity, anti-inflammatory activity and detoxification activity, , It relates to a method for producing a composition for food additives that can improve the flavor and improve preservation when added to food.

Recently, consumers are demanding more neutraceuticals that have both taste and functionality rather than only pursuing functionality in the form of medicines, so it is necessary to develop products that improve taste and are easily accessible to consumers.

Food additives are the most common of these products, and Korean Patent Publication No. 10-2011-0026570 proposes food additives containing extracts of red ginseng, gobon, mistletoe, licorice and propolis. In addition, Korean Patent Registration No. 10-2204948 proposed a method for producing food additives using kelp.

These prior patents have excellent antioxidant activity and are rich in nutrients, promoting the maintenance of health of consumers.

In addition, Korean Patent Registration No. 10-1710194 discloses a composition for beverage additives using flower stalks of the nipa palm, and Korean Patent No. 10-2158291 discloses a composition for beverage additives using flower buds of the nipa palm, improving their functionality. did

However, in none of the prior patents, a method for preparing a food additive using nipa palm flower stalks, flower buds, and Malabar spinach cannot be found.

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

Accordingly, an object of the present invention is to prepare a composition for food additives having excellent antioxidant, anti-inflammatory activity and detoxification activities using nipa palm flower stalks, flower buds and Malabar spinach, so that it can be used as a functional additive for various foods, especially beverages. It is to provide a composition for food additives.

In addition, to provide a composition for food additives that can be used as a natural additive to improve flavor and improve preservation during food production, thereby avoiding the addition of unhealthy chemicals.

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

In the step of mixing the dried dried product and Malabar spinach, it is characterized in that the flower buds of daylily are additionally mixed.

In the step of mixing the dried dried material and Malabar spinach, it is characterized in that the gondalbi leaves are additionally mixed.

After the step of blanching the washed peduncles and buds in boiling water for 10 to 40 minutes, adding Tangja enzyme to the blanched peduncles and buds and aging at 1 to 5 ° C for 1 to 5 days. do.

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

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

According to the present invention, by preparing a composition for food additives rich in various nutrients and excellent in antioxidant, anti-inflammatory activity and detoxification, it is possible to add the composition to various foods, thereby helping consumers maintain health and enhancing the flavor of food. It has the advantage of being able to provide functional foods that can be improved.

In addition, there is an effect of preventing the use of separate chemical additives by improving the functionality and nutritional value of food, as well as enhancing umami and improving preservation.

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

Hereinafter, the present invention will be described in detail.

The composition for food additives of the present invention not only imparts antioxidant and anti-inflammatory activity to various foods, but also imparts detoxification, enhances umami, improves flavor, and improves preservation, and is prepared and provided on the spot. It can also be used as an additive for processed foods, and it can also be used as an additive for processed foods, and its use is not limited. That is, the most convenient way is to immediately mix the composition of the present invention with commercially available beverages, dairy products, or water, and mix the composition of the present invention during the manufacturing process of non-processed beverages or various processed foods. It can be done. In addition, by replacing and using commercially available chemical seasonings, the umami of food can be enhanced, and its use is not limited.

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

The composition for food additives of the present invention is prepared using nipa palm.

Here, the nipa palm (scientific name: NIPA FRUTICANS WURMB) is native to Southeast Asia and Australia, including India and Malaysia, and grows in wetlands such as mangroves. The roots are divided into several branches in the ground, and the leaves are gathered together on the ground and have a glossy green color. And the flowers are hermaphrodite, coming out from the leaf axils of the ground, and the peduncle rises between October and June of the following year, and buds form on it.

The present invention is to collect the peduncle and bud of Nipa palm, and process them to prepare a composition for food additives. The peduncle and bud are rich in antioxidants such as polyphenols and contain various nutrients such as selenium. It is not only abundant, but also because it shows excellent anti-inflammatory effects.

However, it is preferable to use Malabar spinach together with the flower stem and flower bud rather than using only the flower stem and bud of nipa palm, which significantly improves the sensory characteristics of food, improves umami, as well as functionality. This is because it shows an increased action effect. That is, when only the flower stalk and bud of the nipa palm are used, the sensory properties are not good due to the peculiar odor, but the Malabar spinach removes the odor of the flower stalk and bud of the nipa palm, imparts a umami taste, and has antioxidant power. raises it significantly. In particular, Malabar spinach helps detoxify the body by increasing the activity of glutathione-S-transferase and quinone reductase through interaction with Nipa palm.

The method for preparing the composition for food additives of the present invention comprises the steps of washing nipa palm flower stalks and flower buds, blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes, and the blanched flower stalks and flower buds. drying, mixing the dried dried material with Malabar spinach, roasting the mixed mixture, grinding the roasted mixture, and adding alcohol or an alcohol aqueous solution to the ground mixture. It is characterized in that it comprises the steps of adding and extracting at 20 to 40 ° C. for 1 to 5 hours, followed by filtering and drying.

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

Steps to wash nipa palm flower stalks and flower buds

First, wash the peduncle and flower buds of the nipa palm. At this time, the washing method is not limited, and washing using a conventionally posted method such as water, alcohol, acid washing, etc. is sufficient.

At this time, the peduncle is cut into 3 to 10 cm and washed.

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

Next, the washed peduncles and flower buds are blanched in boiling water, that is, 100 ° C. water for 10 to 40 minutes, and the blanched peduncles and flower buds are immersed in cold water to cool.

Drying the blanched peduncles and buds

Then, the blanched peduncles and flower buds are taken out and dried so that the moisture content is 5 to 10% through hot air drying, cold air drying, and natural drying by sunlight. At this time, it is natural that the peduncle can be torn and dried in the longitudinal direction, that is, along the grain, for ease of drying.

Mixing the dried product with Malabar spinach

Mix the dried dried product and Malabar spinach.

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

The Malaba spinach is rich in carotene, vitamin C and calcium, which improves the nutritional properties of food compositions, as well as enhances sensory properties and further enhances antioxidant activity. In addition, interaction with nipa palm flower stalks and flower buds increases the activity of glutathione-S-transferase and quinone reductase to help detoxify the body.

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

The mixing ratio of the dried product of the nipa palm flower stalk and flower bud and the Malabar spinach is not particularly limited, but considering its functionality and functionality, it is preferable that the dried product is 10 to 50 parts by weight of the Malabar spinach based on 100 parts by weight of the dry product.

In addition, the mixing ratio between the peduncle and bud of nipa palm among the dry matter is also not limited, and may be exemplarily 1:0.1 to 1 by weight.

Roasting the mixed mixture

Next, heat is applied to the mixed mixture to stir-fry. Roasting by applying the heat is a processing process that improves the taste and aroma of food by causing physical and chemical changes in the internal structure of the material. It is to improve the flavor of food by improving the aroma of buds and Malabar spinach.

Here, it is preferable to put the mixed mixture in an airtight container and heat it to roast it, which is to prevent volatile components generated from the dried mixture from being discharged to the outside.

Grinding the roasted mixture

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

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

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

As described above, the composition for food additives prepared as described above, by being added to food and ingested, exhibits excellent sensory properties, as well as excellent anti-inflammatory and antioxidant activities, excellent detoxification, and preservation of food. has the effect of enhancing.

On the other hand, in the step of mixing the dried product and Malabar spinach, the flower buds of daylily may be further mixed.

The flower buds of the daylily also improve the taste of food and help antioxidant and anti-inflammatory activity. At this time, it is preferable to use the flower buds of the day lilies in a dried state, and 10 to 20 parts by weight may be mixed with respect to 100 parts by weight of the dried material, that is, the dried nipa palm peduncle and flower buds.

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

In addition, in the step of mixing the dried dried material and Malabar spinach, gondola leaves may be additionally mixed. The gondola leaves also improve the sensory properties of food, impart umami, help antioxidant and anti-inflammatory activity, as well as help detoxification. At this time, it is preferable to use the dry gondola leaf, and it may be mixed in 10 to 20 parts by weight based on 100 parts by weight of the dried material, that is, the dried nipa palm flower stalk and flower bud.

The gondola (Ligularia stenocephala) leaves are rich in flavonoids and polyphenols, and thus have excellent antioxidant and anti-inflammatory activities.

In addition, in the step of mixing the dried product and Malabar spinach, green tea leaves may be additionally mixed. The green tea leaves also improve the sensory properties of food, impart umami, and help antioxidant activity and antibacterial activity. At this time, the green tea leaves are preferably used in a dry state, and may be mixed in an amount of 10 to 20 parts by weight with respect to 100 parts by weight of the dried material, that is, the dried Nipa palm peduncle and flower buds.

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

In addition, after the step of blanching the washed peduncle and bud in boiling water for 10 to 40 minutes, adding tangerine enzyme to the blanched peduncle and bud and aging at 1 to 5 ° C for 1 to 5 days. there is.

When the Tangja enzyme is added and matured, its functionality is further increased, and there is an advantage in that the flavor of the food can be further improved because there is no peculiar smell of flower stems and flower buds. At this time, the mixing ratio is preferably added in a weight ratio of 1: 0.001 to 0.01 for the blanched flower stem and flower bud to Tangja enzyme.

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

Therefore, according to the composition for food additives of the present invention prepared as described above, the functionality of food, that is, antioxidant and anti-inflammatory, and antibacterial activity and detoxification are increased to promote the maintenance of health of consumers, and savory taste is also given to increase the sensory is to improve In addition, there is also an effect of improving the preservation of food through anti-inflammatory and antibacterial activity.

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

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

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

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

Next, the mixed mixture was roasted at 130° C. for 5 minutes. For roasting, a closed roasting machine was used. Then, after pulverizing the roasted mixture with 300 mesh, a 2-fold volume of 50% alcohol aqueous solution was added thereto, followed by extraction at 25° C. for 5 hours, followed by filtration and freeze-drying.

(Example 2): NFE 2

It was carried out in the same manner as in Example 1, but when mixing the Malabar spinach, 100 g of dried flower buds and 100 g of dried gondola leaves were additionally mixed.

(Example 3): NFE 3

It was carried out in the same manner as in Example 1, but Tangja enzyme was added to the blanched peduncles and buds at a weight ratio of 1:0.005, and aged at 5 ° C for 2 days.

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

(Example 4): NFE 4

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

(Comparative Example 1)

It was carried out in the same way as in Example 1, but Malabar spinach was not used.

(Test Example 1)

Antioxidant activity measurement

(1) Measurement of DPPH radical scavenging ability

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

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

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

The IC ₅₀ value represents the concentration of the extract that reduces the value of the control group to which the extract was not added by 50%, and the smaller the IC ₅₀ value, the higher the antioxidant activity. Therefore, as shown in Table 1 above, it was confirmed that the antioxidant capacity of NFEs 1 to 4 was significantly superior to that of Comparative Example 1.

(2) Measurement of ABTS radical scavenging ability

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

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

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

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

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

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

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

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

(Test Example 2)

Anti-inflammatory activity measurement

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

And the results are shown in Figures 2 and 3.

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

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

(Test Example 3)

Measurement of activity of glutathione-S-transferase and quinone reductase

Detoxification of the sample was measured by increasing the activities of glutathione-S-transferase and quinone reductase. The glutathione-S-transferase (GST) and quinone reductase (QR) can be said to be representative enzymes among detoxifying enzymes.

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

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

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

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

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

QR activity = {[(absorbance of substrate present in test substance addition section) - (absorbance of substrate absence in test substance addition section)] ÷ (protein amount of test substance addition section)} ÷ {[absorbance of substrate present in water addition section ] - (absorbance without substrate in water added section)} ÷ (protein amount in water added section)}

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

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

(Test Example 4)

Samples were evaluated by 10 trained sensory personnel. The evaluation items were appearance, taste, aroma, and overall acceptability, and the evaluation was performed using a 9-point scale.

As samples, commercially available orange juice and milk were used. First, 10 g of NFEs 1 to 4 and Comparative Example 1 were added to 200 ml of orange juice and mixed. In addition, 10 g of each of NFEs 1 to 4 and Comparative Example 1 were added to 200 ml of milk, and mixed and used.

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

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

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

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

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

Claims (6)

Washing the flower stalks and flower buds of nipa palm;
Blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes;
Drying the blanched peduncles and buds;
Mixing the dried product with Malabar spinach;
roasting the mixed mixture;
Grinding the roasted mixture;
Adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting at 20-40 ° C. for 1-5 hours, filtering and drying A composition for food additives using an alcohol extract of flower stalks and flower buds of nipa palm Manufacturing method of.
According to claim 1,
In the step of mixing the dried dried product and Malabar spinach,
A method for producing a composition for food additives using an alcohol extract of flower stalks and flower buds of nipa palm, characterized in that the flower buds of daylily are additionally mixed.
According to claim 1 or 2,
In the step of mixing the dried dried product and Malabar spinach,
Method for producing a composition for food additives using an alcohol extract of nipa palm flower stalks and flower buds, characterized in that the Gondalbi leaves are additionally mixed.
According to claim 1,
After the step of blanching the washed peduncles and flower buds in boiling water for 10 to 40 minutes,
Method for producing a composition for food additives using an alcohol extract of Nipa palm flower stalks and buds, characterized in that it further comprises the step of adding tangerine enzyme to the blanched flower stalks and buds and aging at 1 to 5 ° C for 1 to 5 days .
According to claim 4,
The Tangja enzyme,
A composition for food additives using alcohol extracts of flower stalks and flower buds of nipa palm, characterized in that it is prepared by adding sugar to tangerine fruits in a weight ratio of 1:2 to 10, aging at 10 to 25 ° C for 10 to 100 days, and filtering Manufacturing method of.
According to claim 1,
In the step of mixing the dried dried product and Malabar spinach,
A method for producing a composition for food additives using an alcohol extract of nipa palm flower stalks and flower buds, characterized in that green tea leaves are additionally mixed.