WO2006104350A1 - Manufacturing method of a drink containing corn silk extracts - Google Patents
Manufacturing method of a drink containing corn silk extracts Download PDFInfo
- Publication number
- WO2006104350A1 WO2006104350A1 PCT/KR2006/001153 KR2006001153W WO2006104350A1 WO 2006104350 A1 WO2006104350 A1 WO 2006104350A1 KR 2006001153 W KR2006001153 W KR 2006001153W WO 2006104350 A1 WO2006104350 A1 WO 2006104350A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- extract
- corn silk
- extracts
- acid
- corn
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S220/00—Receptacles
- Y10S220/912—Cookware, i.e. pots and pans
Definitions
- the present invention relates to drink or food containing corn silk extracts and the method to manufacture it.
- the present invention relates to the manufacturing method of a drink containing corn silk extracts.
- the manufacturing process of corn silk extracts-containing drink or food is comprised of steaming or blanching dried leaves of corn silk, preparing corn silk extracts under optimized extracting conditions, filtering, adding antioxidants and other ingredients, stuffing with nitrogen to exclude contact and incorporation of air, pasteurizing, and cooling.
- Corn is annual plant originated from tropical Americas and is now cultivated in many places in the world. It grows as long as 1-3 meters and are can be cultivated without any herbicides due to its very strong resistance to disease and harmful insects. (Lee, W.C., An Colorful Illustrated Book of the Korean Plants, Academy Book, 1996; Ahn, D.K., An Colorful Illustrated Book of the Korean Herbs, Kyohaksa, 1988; Lee, C.B., An Illustrated Book of the Korean Plants, Hyangmoonsa, 1979). Corn itself is not used for medicinal purposes, but the thread-like corn silk surrounding corn seed is now used for a medicine.
- Corn silk is also called corn tassel and a stamen of corn (Ze ⁇ mays Linne). Strands of "silk", the stigmas from the corn flowers, emerge from the terminals of the ears and husks when the pollen from the terminal tassels is shed. Corn silk has sweet flavor and characteristic medicinal effects by which it can be widely used as food additives as well as medicinal herb.
- corn silk When corn silk is used as a medicine, it has many activities effective in excreting chlorine compounds through urine and bile acid, lowering blood pressure and blood sugar, and arresting bleeding. Corn silk has also activities in melting a calculus in the renal pelvis or kidney and washing away the viscous materials in urine tract (urethra). A recent clinical report showed internal use of corn silk extracts by the patients suffering from chronical pyelonephritis for 6 months had improved the kidney function of the patients, cured the bloat, and improved the symptom of albuminuria without any side effects.
- drinking corn silk extracts is effective in treating of bloat, obesity, menstruation syndrome, prostate-related disease, nocturnal enuresis (bed wetting), pleurisy, cholelithiasis, vesical calculus, jaundice hepatitis, liver cirrhosis, and kideny disease in bladder, small intestine, and postpartum (Udaya, R., Traditional Food Plants in Sri Lanks, Hector Kobbekaduwa Agrarin Research and Training Institute, 1998; Phyllis, B. and James B., Prescription forb Nutritional Healing 3rd Edition, Avery Publishing, 2000).
- corn silk The main components of corn silk are fat oil, essential oils, potassium nitrate cryp- toxanthin, and vitamin K. According to the analytical data by Korean Food and Drug Administration, corn silk can be classified in additives which can be used in any types of food without any toxicological concerns. Corn silk also can be used as a main component in food.
- one objective of the present invention is to provide a manufacturing method to make a corn silk drink, which is comprised of steaming or blanching dried leaves of corn silk, preparing corn silk extracts under optimized extracting conditions, adding antioxidants and other ingredients, stuffing with nitrogen to prevent contact and incorporation of air, pasteurizing, and cooling.
- the other objective is to provide drink and food containing corn silk extracts prepared by the above method.
- the present invention is to provide the manufacturing method of a drink containing corn silk extracts, comprising the following steps of (a) steaming or blanching dried leaves of corn silk, (b) preparing corn silk extracts by submerging said steamed or blanched corn silk leaves into hot water, (c) filtering said corn silk extracts, (d) adding NaHCO or CaCO to said filtered corn silk extracts, (e) adding antioxidants, stuffing with nitrogen gas, and pasteurizing by heating at 80 ⁇ 100°C for 15-20 minutes, and (f) cooling said pasteurized corn silk extracts.
- step (a) of the present invention said steaming or blanching is done at about
- step (b) of the present invention dried leaves of corn silk is added at the concentration of 1.0 ⁇ 3.0%(w/v), the temperature of hot water is 60 ⁇ 100°C, and the duration for the extraction is 30 minutes ⁇ 2 hours.
- a step comprising of adding acid to the corn silk extracts at the step (b) to adjust the pH into 3.0-3.5 and then adding one or more sub-material(s) selected from the group consisting of fruit extracts, plant extracts, herb extracts, mushroom extracts, sweet flavors and amino acids.
- Said acid may be one or more selected from the group of consisting of citric acid, malic acid, gluconic acid, acetic acid, tartaric acid, CO , lactic acid, fumaric acid, d-malic acid, glucono-delta lactone(GDL), and phytic acid, but is not limited to them.
- Said fruit extract may be one or more selected from the group consisting of lemon extract, pomegranate(punic apple) extract, orange extract, apple extract, melon extract, Japanese apricot extract, coconut extract, pineapple extract, pear extract, mango extract, persimmon extract, tangerine extract, water melon extract, peach extract, and jujube extract, but is not limited to them.
- Said herb extract of the present invention may be one or more selected from the group consisting of Acanthopanx sessiliflorum extract, mulberry leaves extract, Rubus coreanus extract, Cornus officinalis extract, red ginseng extract, ssanghwa extract, ginseng extract, arrowroot extract, cinnamon extract, Angelica japonica extract, Coix agrestis extract, Eucommia ulmoides extract, Hovenia dulcis extract, fatsia extract, kudzu extract, Cnidium officinale extract, Saururus chinensis extract, kudzu extract, and ginger extract, but is not limited to them.
- said mushroom extract of the present invention may be one or more selected from the group consisting of Ganoderma lucidum extract, Coriolus versicolor extract, Phellinus linteus extract, Agaricus subfunereus extract, Flammulina velutipes extract, Armillaria edodes extract, and Cordyceps extract, but is not limited to them.
- Said sweet flavor of the present invention may be one or more selected from the group consisting of sugar, glucose, corn syrup, fructose, maltose, honey, fruc- tooligosaccharide, isooligosaccharide, maltooligosaccharide, D-xylose, sorbitol, maltitol, mannitol. erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatin, acesulfame potassium, saccharin, aspartame, cyclamate, and sucralose, but is not limited to them.
- said amino acid may be one or more selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, threonine, serine, cysteine, cystine, methionine, aspartic acid, asparagine, glutamic acid, lycine, arginine, histidine, phenylalanine, tyrosine, tryptophane, proline, oxyproline, and taurine.
- said amino acid may be dl-phenylalanine.
- the present invention is to provide corn silk extracts-containing food, which is prepared by step (a) of steaming or blanching dried leaves of corn silk and step (b) of submerging said steamed or blanched corn silk leaves into hot water, extracting, and filtering.
- Step 1 Steaming or blanching of dried leaves of corn silk
- tannin is a water-soluble compound, and discoloring enzymes and tannin can be reduced by blanching corn silk leaves in hot water.
- the enzyme activity of dried corn silk leaves is also reduced by steaming. Therefore, the aging of corn silk can be controlled and tannin can be easily extracted through the weakened surface of leaves.
- an appropriate amount of tannin should be maintained. Dried corn silk leaves can be purchased from local markets, but corn silk leaves newly processed by general drying, cleaning, tempering, enzyme degradation, and redrying are preferred due to their natural sweet flavor.
- the desirable steaming of dried corn silk leaves is at 100°C for
- the total tannin content is about 5 ⁇ 6%(w/w) when dried corn silk leaves are steamed or blanched according to the above conditions.
- general tannin content in dried corn silk leaves is about 12 ⁇ 15%(w/w) prior to steaming or blanching, the half can be reduced by steaming or blanching (Example 1).
- Step 3 Filtration of corn silk extracts
- the corn silk extracts are filtered according to general methods.
- a filter cloth, membrane filter, and ultrafiltration method can be used.
- double filtration which comprises filtering corn silk extracts through a filter cloth at first and then filtering again using membrane filter, can be used. Filtration can be through 200 mesh size.
- Hexanal mainly responsible for the hay flavor or off-odor can be existed in the filtered corn silk extracts.
- NaHCO or CaCO can be added. The preferable addition is at the concentration of 0.02 ⁇ 0.05%(w/v).
- corn silk extract is added by antioxidant and pasteurized.
- Use of any specific antioxidant is limited to this application and general antioxidant(s) widely used in food additives can be applied.
- Corn silk extracts added by antioxidant is flushed with nitrogen gas, stuffed in a can or a bottle to prevent the contact or incorporation of air, and finally pasteurized at 60°C for 30 minutes (low temperature pasteurization) or at 80°C or more for 15-20 minutes (high temperature pasteurization).
- the present invention can provide drinks with high consumer acceptance through addition of acids or sub materials to the corn silk extracts at said step (b).
- the present invention can include a step comprising of addition of acid to corn silk extracts at the step (b) to adjust the pH into 3.0-3.5, addition of one or more selected from the group comprising of fruit extract, plant extract, herb extract, mushroom extract, sweet flavors, and amino acids at 0.001 ⁇ l%(W/V), and then addition of sweet agents.
- Said acid is used for the pleasant taste and increased storage stability.
- the acid, fruit extract, plant extract, herb extract, mushroom extract, sweet flavor are not limited to any specific product, and any types of extracts to be used as food additives can be used for the present invention.
- Said amino acid is not limited to a specific product, but dl-phenylalanine is preferably used.
- Dl-phenylalanine is a special type of amino acid derived from D-form and L-form, which has effect of maintaining secretion of endorphin spontaneously formed in our body.
- Endorphin is an endocrine morphine and it is reported that endorphin has not only effects on alleviation of pain but also effects on making humane happy to the bright side. It has also activity of retarding aging and killing cancer cells.
- Said sub-material used in the corn silk extracts of the present invention is preferably added at the concentration of 0.001 ⁇ 10%(v/v) to be harmonized with the taste and odor of corn silk.
- the present invention can provide corn silk extracts-containing drinks with high acceptance by eliminating the astringent and obnoxious off-taste and boosting the sweet and peppermint flavor of corn silk own.
- the present invention is to provide foods containing corn silk extracts processed by the methods of the present invention.
- the corn silk extracts of the present invention can be added to candies, sauces, nuts, breads, confectionery, Kimchi, alcoholic beverage, or processed meats at the concentration of 0.1 ⁇ 10%(v/v).
- the processing methods for the foods are already known to the skilled person in the art.
- Figure 2 is a radial graph showing the sensory test result of the corn silk extracts prepared at different extraction temperatures.
- Figure 3 is a radial graph showing the sensory test result of the corn silk extracts prepared by different concentrations of corn silk during the extraction.
- Figure 4 is a radial graph showing the sensory test result of the corn silk extracts prepared for different extraction time.
- Example 1 Manufacturing of a drink containing corn silk extracts
- Example 2 Manufacturing of corn silk extracts-containing drink added by sub- materials
- Said filtered extracts were added by NaHCO at 0.02%(w/w) and vitamin C at 0.03%(w/w), citric acid at 0.1%, malic acid at 0.07%, sodium benzoate at 0.05%, stuffed with nitrogen, and pasteurized. After pasteurized and cooled, a drink containing corn silk extracts was prepared. Especially, corn can be added to corn silk drink to add spicy taste of corn itself. Corn is roasted and extracted at 100°C for 20 minutes ⁇ 2 hours, and the corn extracts are mixed with corn silk extracts to make a drink.
- Test 1 Setting optimal condition to decrease tannin content of corn silk
- the present inventors have tried to make corn silk to be best mode for the process of corn silk drink by setting the optimal condition to decrease tannin content of corn silk.
- Dried corn silk leaves were steamed at 100°C steam bath for 5-10 minutes or blanched at 100°C for 1-10 seconds.
- the total content of tannin in the treated corn silk were analyzed.
- the tannin content were determined using the standard of ethyl gallate (Ikegaya, K. et al., Bull. Natl. Res. Tea. 71:43, 1990). At the result, the tannin contents were reduced into 3% or less after steaming or blanching.
- T he extraction temperature, addition concentration of corn silk during extraction, and extraction time were optimized.
- said steamed corn silk leaves at Example 1 were added by hot water with different temperature (40, 60, 80 or 100°C), extracted for 2 hours, and then evaluated by sensory test.
- said steamed corn silk leaves at Example 1 were added to 100°C hot water at different concentration (0.5, 1.0, 2.0 or 3.0%(w/v)), extracted for 2 hours, and then evaluated by sensory test.
- the effect of present invention is to provide a manufacturing method to make a corn silk drink, which is comprised of steaming or blanching dried leaves of corn silk, preparing corn silk extracts under the optimized extracting conditions, adding antioxidants and other ingredients, stuffing nitrogen in inhibition of air contact, and pasteurizing and cooling, and is to provide drink or food containing corn silk extracts prepared by the method above.
- corn silk extracts-containing dink manufactured by the present invention will be helpful for modern people who has lots of stress by emotional and physical activities to improve their health through less astringent and stinky taste of corn silk, increased sweet and cooling taste of the corn silk tea, and the original functionalities of corn silk.
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Abstract
The present invention relates to the method of manufacturing a drink containing corn silk extracts. In detail, the manufacturing process of corn silk extracts-containing drink or food is comprised of steaming or blanching dried leaves of corn silk, preparing corn silk extracts under optimized extracting conditions, adding antioxidants and other ingredients, stuffing with nitrogen to exclude contact and incorporation of air, pasteurizing, and cooling. By the present invention, a healthful drink can be produced, which has less astringent and bad taste of corn silk, increased natural sweet and cooling taste of corn silk tea, and original functionalites of corn silk.
Description
Description
MANUFACTURING METHOD OF A DRINK CONTAINING
CORN SILK EXTRACTS
Technical Field
[1] The present invention relates to drink or food containing corn silk extracts and the method to manufacture it.
[2]
Background Art
[3] The present invention relates to the manufacturing method of a drink containing corn silk extracts. In detail, the manufacturing process of corn silk extracts-containing drink or food is comprised of steaming or blanching dried leaves of corn silk, preparing corn silk extracts under optimized extracting conditions, filtering, adding antioxidants and other ingredients, stuffing with nitrogen to exclude contact and incorporation of air, pasteurizing, and cooling.
[4] Corn is annual plant originated from tropical Americas and is now cultivated in many places in the world. It grows as long as 1-3 meters and are can be cultivated without any herbicides due to its very strong resistance to disease and harmful insects. (Lee, W.C., An Colorful Illustrated Book of the Korean Plants, Academy Book, 1996; Ahn, D.K., An Colorful Illustrated Book of the Korean Herbs, Kyohaksa, 1988; Lee, C.B., An Illustrated Book of the Korean Plants, Hyangmoonsa, 1979). Corn itself is not used for medicinal purposes, but the thread-like corn silk surrounding corn seed is now used for a medicine.
[5] Corn silk is also called corn tassel and a stamen of corn (Zeα mays Linne). Strands of "silk", the stigmas from the corn flowers, emerge from the terminals of the ears and husks when the pollen from the terminal tassels is shed. Corn silk has sweet flavor and characteristic medicinal effects by which it can be widely used as food additives as well as medicinal herb.
[6] When corn silk is used as a medicine, it has many activities effective in excreting chlorine compounds through urine and bile acid, lowering blood pressure and blood sugar, and arresting bleeding. Corn silk has also activities in melting a calculus in the renal pelvis or kidney and washing away the viscous materials in urine tract (urethra). A recent clinical report showed internal use of corn silk extracts by the patients suffering from chronical pyelonephritis for 6 months had improved the kidney function of the patients, cured the bloat, and improved the symptom of albuminuria without any side effects. Especially, drinking corn silk extracts is effective in treating of bloat, obesity, menstruation syndrome, prostate-related disease, nocturnal enuresis (bed
wetting), pleurisy, cholelithiasis, vesical calculus, jaundice hepatitis, liver cirrhosis, and kideny disease in bladder, small intestine, and postpartum (Udaya, R., Traditional Food Plants in Sri Lanks, Hector Kobbekaduwa Agrarin Research and Training Institute, 1998; Phyllis, B. and James B., Prescription forb Nutritional Healing 3rd Edition, Avery Publishing, 2000).
[7] The main components of corn silk are fat oil, essential oils, potassium nitrate cryp- toxanthin, and vitamin K. According to the analytical data by Korean Food and Drug Administration, corn silk can be classified in additives which can be used in any types of food without any toxicological concerns. Corn silk also can be used as a main component in food.
[8] Corn silk tea products are now available in markets but to make cork silk tea at home is unusual. Extracting corn silk by just adding water and heating has problem in its off-flavor, resulting in lowered acceptance by consumers. Extracting cork silk by ethanol has also problem in the time and cost to evaporate the extraction solvent, ethanol, and low solubility of the ethanol-extracts. When the corn silk is utilized in a drink, it has also problem in the color and quality changes. Modern people are living with severe stress, feeling emotional and physical distress. Many companies have been developing and selling many types of healthful drinks, but corn silk tea is only product using corn silk. Therefore, it is really needed to develop corn silk drink which has not only functional health effects but also preferable consumer acceptance. Disclosure of Invention Technical Problem
[9] The inventors of the present invention has tried to develop a healthful drink utilizing corn silk with the high functionalities and preferable flavor, and completed a functional corn silk drink. Therefore, one objective of the present invention is to provide a manufacturing method to make a corn silk drink, which is comprised of steaming or blanching dried leaves of corn silk, preparing corn silk extracts under optimized extracting conditions, adding antioxidants and other ingredients, stuffing with nitrogen to prevent contact and incorporation of air, pasteurizing, and cooling. The other objective is to provide drink and food containing corn silk extracts prepared by the above method. Technical Solution
[10] To achieve the above objectives, the present invention is to provide the manufacturing method of a drink containing corn silk extracts, comprising the following steps of (a) steaming or blanching dried leaves of corn silk, (b) preparing corn silk extracts by submerging said steamed or blanched corn silk leaves into hot water, (c) filtering said corn silk extracts, (d) adding NaHCO or CaCO to said filtered corn silk
extracts, (e) adding antioxidants, stuffing with nitrogen gas, and pasteurizing by heating at 80~100°C for 15-20 minutes, and (f) cooling said pasteurized corn silk extracts.
[11] At said step (a) of the present invention, said steaming or blanching is done at about
100°C for 5-10 minutes or 1-10 seconds, respectively.
[12] At said step (b) of the present invention, dried leaves of corn silk is added at the concentration of 1.0~3.0%(w/v), the temperature of hot water is 60~100°C, and the duration for the extraction is 30 minutes~2 hours.
[13] At the present invention, said antioxidant may be one or more selected from the group consisting of butylhydroxyanisole(BHA), butylhydroxytoluene(BHT), ascorbic acid, citric acid, and vitamin C. Preferably, said antioxidant may be vitamin C, but the antioxidants are not to be limited to them.
[14] Before said step (c), a step comprising of adding acid to the corn silk extracts at the step (b) to adjust the pH into 3.0-3.5 and then adding one or more sub-material(s) selected from the group consisting of fruit extracts, plant extracts, herb extracts, mushroom extracts, sweet flavors and amino acids. Said acid may be one or more selected from the group of consisting of citric acid, malic acid, gluconic acid, acetic acid, tartaric acid, CO , lactic acid, fumaric acid, d-malic acid, glucono-delta lactone(GDL), and phytic acid, but is not limited to them.
[15] Said fruit extract may be one or more selected from the group consisting of lemon extract, pomegranate(punic apple) extract, orange extract, apple extract, melon extract, Japanese apricot extract, coconut extract, pineapple extract, pear extract, mango extract, persimmon extract, tangerine extract, water melon extract, peach extract, and jujube extract, but is not limited to them.
[16] In addition, said plant extract of the present invention may be one or more selected from the group consisting of herb extract, green tea extract, Polygonatum odoratum var. pluriflorum extract, Chinese matrimony vine extract, persimmon leaf extract, aloe extract, Maximowiczia iypica extract, Stellaria aquatica extract, brown rice extract, barley extract, rooisbos extract, puer extract, Cassiae semen extract, lavender extract, rosemary extract , rose extract, chamomile extract, mint extract, peppermint extract, thyme extract, lemon balm extract, Mongolian dandelion extract, soybean extract, chlorella extract, spirulina extract, and corn extract, but is not limited to them.
[17] Said herb extract of the present invention may be one or more selected from the group consisting of Acanthopanx sessiliflorum extract, mulberry leaves extract, Rubus coreanus extract, Cornus officinalis extract, red ginseng extract, ssanghwa extract, ginseng extract, arrowroot extract, cinnamon extract, Angelica japonica extract, Coix agrestis extract, Eucommia ulmoides extract, Hovenia dulcis extract, fatsia extract, kudzu extract, Cnidium officinale extract, Saururus chinensis extract, kudzu extract,
and ginger extract, but is not limited to them.
[18] In addition, said mushroom extract of the present invention may be one or more selected from the group consisting of Ganoderma lucidum extract, Coriolus versicolor extract, Phellinus linteus extract, Agaricus subfunereus extract, Flammulina velutipes extract, Armillaria edodes extract, and Cordyceps extract, but is not limited to them.
[19] Said sweet flavor of the present invention may be one or more selected from the group consisting of sugar, glucose, corn syrup, fructose, maltose, honey, fruc- tooligosaccharide, isooligosaccharide, maltooligosaccharide, D-xylose, sorbitol, maltitol, mannitol. erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatin, acesulfame potassium, saccharin, aspartame, cyclamate, and sucralose, but is not limited to them.
[20] At the present invention, said amino acid may be one or more selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, threonine, serine, cysteine, cystine, methionine, aspartic acid, asparagine, glutamic acid, lycine, arginine, histidine, phenylalanine, tyrosine, tryptophane, proline, oxyproline, and taurine. Preferably, said amino acid may be dl-phenylalanine.
[21] In addition, the present invention is to provide corn silk extracts-containing food, which is prepared by step (a) of steaming or blanching dried leaves of corn silk and step (b) of submerging said steamed or blanched corn silk leaves into hot water, extracting, and filtering.
[22]
[23] The processing methods for the drink containing corn silk extracts prepared by the present invention are as follows.
[24]
[25] Step 1 : Steaming or blanching of dried leaves of corn silk
[26] Because the astringent flavor predominates the sweet flavor when corn silk leaves are extracted by hot water, the content of tannin can be reduced by steaming or blanching corn silk leaves. Tannin is a water-soluble compound, and discoloring enzymes and tannin can be reduced by blanching corn silk leaves in hot water. The enzyme activity of dried corn silk leaves is also reduced by steaming. Therefore, the aging of corn silk can be controlled and tannin can be easily extracted through the weakened surface of leaves. As the characteristic taste of corn silk tea can be controlled by the amounts of tannin, an appropriate amount of tannin should be maintained. Dried corn silk leaves can be purchased from local markets, but corn silk leaves newly processed by general drying, cleaning, tempering, enzyme degradation, and redrying are preferred due to their natural sweet flavor.
[27] At present invention, the desirable steaming of dried corn silk leaves is at 100°C for
5-10 minutes, and blanching is at 100°C for 1-10 seconds, preferably 5 seconds. The
total tannin content is about 5~6%(w/w) when dried corn silk leaves are steamed or blanched according to the above conditions. As general tannin content in dried corn silk leaves is about 12~15%(w/w) prior to steaming or blanching, the half can be reduced by steaming or blanching (Example 1). By pre-treating dried corn silk leaves as shown in above methods, corn silk leaves will have harmonious flavor with both astringent and sweet taste, which makes corn silk more desirable material for a drink.
[28]
[29] Step 2: Extracting of dried corn silk leaves
[30] Steamed or blanched corn silk leaves with less tannin are extracted under optimized extracting condition, using hot water of 80~100°C for 1-3 hours at 1%~3%(W/V) addition concentration. Preferably, addition of corn silk at 2%(w/v) to 100°C hot water, extraction for 2 hours, and filtering through 200 mesh results in total solid content of 0.2-0.3%. To determine optimized extracting condition, color, flavor, sweetness, decreased bitterness, decreased astringent taste, and overall sensory acceptance were estimated using corn silk extracts prepared by different extracting temperature, time, and addition content of corn silk leaves (Test 2).
[31] As the result, the higher extraction temperature, the higher sensory acceptance of corn silk extracts. The sensory acceptance was the best when extraction temperature was 80~100°C. Thus, the best extraction temperature was determined as 80~100°C (Figure 2). The most desirable addition content of corn silk leaves was 2~3.0%(w/v) (Figure 3). In case of extraction time, as the time increased, the acceptance of the corn silk extracts increased. When the extraction time was more than 2 hours, the overall acceptance ranked low. Therefore, 2 hours was determined for the optimum extraction time (Figure 4).
[32]
[33] Step 3: Filtration of corn silk extracts
[34] To eliminate the precipitant particles produced in the process of extraction of corn silk, the corn silk extracts are filtered according to general methods. For example, a filter cloth, membrane filter, and ultrafiltration method can be used. Preferably, double filtration, which comprises filtering corn silk extracts through a filter cloth at first and then filtering again using membrane filter, can be used. Filtration can be through 200 mesh size.
[35]
[36] Step 4: Addition of NaHCO or CaCO
[37] Hexanal mainly responsible for the hay flavor or off-odor can be existed in the filtered corn silk extracts. To neutralize the obnoxious off-odor and taste and to give mild taste, NaHCO or CaCO can be added. The preferable addition is at the concentration of 0.02~0.05%(w/v).
[38]
[39] Step 5: Addition of antioxidant and pasteurization
[40] To increase the storage quality of corn silk drink, corn silk extract is added by antioxidant and pasteurized. Use of any specific antioxidant is limited to this application and general antioxidant(s) widely used in food additives can be applied. Corn silk extracts added by antioxidant is flushed with nitrogen gas, stuffed in a can or a bottle to prevent the contact or incorporation of air, and finally pasteurized at 60°C for 30 minutes (low temperature pasteurization) or at 80°C or more for 15-20 minutes (high temperature pasteurization).
[41]
[42] Step 6: Cooling
[43] The pasteurized corn silk extracts are cooled down using cold water and dried to make final product.
[44]
[45] In addition, the present invention can provide drinks with high consumer acceptance through addition of acids or sub materials to the corn silk extracts at said step (b). In detail, the present invention can include a step comprising of addition of acid to corn silk extracts at the step (b) to adjust the pH into 3.0-3.5, addition of one or more selected from the group comprising of fruit extract, plant extract, herb extract, mushroom extract, sweet flavors, and amino acids at 0.001~l%(W/V), and then addition of sweet agents.
[46] Said acid is used for the pleasant taste and increased storage stability. The acid, fruit extract, plant extract, herb extract, mushroom extract, sweet flavor are not limited to any specific product, and any types of extracts to be used as food additives can be used for the present invention.
[47] Said amino acid is not limited to a specific product, but dl-phenylalanine is preferably used. Dl-phenylalanine is a special type of amino acid derived from D-form and L-form, which has effect of maintaining secretion of endorphin spontaneously formed in our body. Endorphin is an endocrine morphine and it is reported that endorphin has not only effects on alleviation of pain but also effects on making humane happy to the bright side. It has also activity of retarding aging and killing cancer cells.
[48] As the results, many researchers have been studied on the functionality of endorphin, and Dr. Seymour Ehrenpreis in Chicago Medicine College, USA, reported through the animal and clinical studies that dl-phenylalanine was effective in protecting endorphin and increasing endorphin level in human body without any side effects and toxicological problems (Ehrenpresis S. et al., Advances in pain research and therapy, Raven Press, New York, 3:479, 1979; Ehrenpresis S. et al., Endogenous
and exogenous opiate agonist and antagonists, Pergamon Press, Elsford, New York, p379-382, 1980).
[49] Said sub-material used in the corn silk extracts of the present invention is preferably added at the concentration of 0.001 ~10%(v/v) to be harmonized with the taste and odor of corn silk.
[50] Furthermore, the present invention can provide corn silk extracts-containing drinks with high acceptance by eliminating the astringent and obnoxious off-taste and boosting the sweet and peppermint flavor of corn silk own. The present invention is to provide foods containing corn silk extracts processed by the methods of the present invention. The corn silk extracts of the present invention can be added to candies, sauces, nuts, breads, confectionery, Kimchi, alcoholic beverage, or processed meats at the concentration of 0.1~10%(v/v). The processing methods for the foods are already known to the skilled person in the art.
[51]
[52]
Brief Description of the Drawings
[53] Figure 1 shows the flow chart of a drink containing corn silk extracts
[54] Figure 2 is a radial graph showing the sensory test result of the corn silk extracts prepared at different extraction temperatures.
[55] Figure 3 is a radial graph showing the sensory test result of the corn silk extracts prepared by different concentrations of corn silk during the extraction.
[56] Figure 4 is a radial graph showing the sensory test result of the corn silk extracts prepared for different extraction time.
[57]
[58]
Mode for the Invention
[59]
[60] More detailed explanation can be obtained through the following examples which are set forth to illustrate the present invention, but it is natural that the scope of the present invention be not to be construed as the limit of the examples.
[61]
[62] Example 1 : Manufacturing of a drink containing corn silk extracts
[63] Dried leaves of corn silk was steamed at 100°C for 5 minutes, and then submerged into hot water of 100°C at 2%(w/v) for 2 hours to make corn silk extracts. Said corn silk extracts were filtered through a filter cloth at first and filtered secondly through a 0.5 D cartridge filter. Said filtered extracts were added by NaHCO at 0.03%(w/w) and vitamin C at 0.05%(w/w), stuffed with nitrogen, and pasteurized at 80°C for 15
minutes. After pasteurized and cooled by cold water for 3 minutes, a drink containing corn silk extracts was prepared.
[64]
[65] Example 2: Manufacturing of corn silk extracts-containing drink added by sub- materials
[66] Dried leaves of corn silk was blanched at 100°C hot water for 5 seconds, and then submerged into hot water of 100°C at 2%(w/v) for 2 hours to make corn silk extracts. Said corn silk extracts were added by citric acid to adjust the pH into 3.0, and added by maltodextrin at 0.1%, sweet agent (isomaltooligosaccharide) at 0.25%, dl- phenylalanine at 0.001-0.3%, vitamin C at 0.005%, corn flavor at 0.1%, rice flavor at 0.05%, and 230~250ml water. Said corn silk extracts added by sub-materials were filtered by the same method at Example 1. Said filtered extracts were added by NaHCO at 0.02%(w/w) and vitamin C at 0.03%(w/w), citric acid at 0.1%, malic acid at 0.07%, sodium benzoate at 0.05%, stuffed with nitrogen, and pasteurized. After pasteurized and cooled, a drink containing corn silk extracts was prepared. Especially, corn can be added to corn silk drink to add spicy taste of corn itself. Corn is roasted and extracted at 100°C for 20 minutes~2 hours, and the corn extracts are mixed with corn silk extracts to make a drink.
[67]
[68] Test 1 : Setting optimal condition to decrease tannin content of corn silk
[69] The present inventors have tried to make corn silk to be best mode for the process of corn silk drink by setting the optimal condition to decrease tannin content of corn silk. Dried corn silk leaves were steamed at 100°C steam bath for 5-10 minutes or blanched at 100°C for 1-10 seconds. The total content of tannin in the treated corn silk were analyzed. The tannin content were determined using the standard of ethyl gallate (Ikegaya, K. et al., Bull. Natl. Res. Tea. 71:43, 1990). At the result, the tannin contents were reduced into 3% or less after steaming or blanching.
[70]
[71] Experiment 2: Setting optimal condition of corn silk extraction
[72] T he extraction temperature, addition concentration of corn silk during extraction, and extraction time were optimized. To determine extraction temperature, said steamed corn silk leaves at Example 1 were added by hot water with different temperature (40, 60, 80 or 100°C), extracted for 2 hours, and then evaluated by sensory test. To determine the addition concentration of corn silk during the extraction, said steamed corn silk leaves at Example 1 were added to 100°C hot water at different concentration (0.5, 1.0, 2.0 or 3.0%(w/v)), extracted for 2 hours, and then evaluated by sensory test.
[73]
[74] To determine the extraction time, said steamed corn silk leaves at Example 1 were
added to 100°C hot water at 1 or 2%(w/v) concentration, extracted for 30 minutes, 1 hour, 2 hour, or more than 2 hours, and then analyzed by sensory test. Sensory tests were performed by 20 trained sensory panelists using corn silk extract samples prepared by different extraction conditions. Color, flavor, sweetness, decreased bitterness, decreased astringent taste, and overall acceptance were estimated by 9 point scores (1= very poor, 9=very good). All the sensory data were statistically analyzed at 95% significant level. As the results of experiments, when extraction temperature of corn silk was 100°C, the high sensory scores were ranked (Figure 2). When corn silk leaves were added at the concentration of l~3%(w/v), sensory scores were ranked at high points (Figure 3). In case of extraction time, when dried corn silk leaves were added at 2%(w/v), 2 hour of extraction time had high sensory scores. At 3%(w/v) of concentration, less than 2 hours was the best by the sensory evaluation (Figure 4).
[75] As the characteristic content of the present invention has been described, for the person equipped with general knowledge in the field, the above embodiments shown in examples are presented as a preferred mode to enforce and it is clear that the limit of the present invention be not limited to the above examples. Therefore, the real scope of the present invention should be defined on the following claims and their equivalents. Industrial Applicability
[76]
[77] As explained in detail so far, the effect of present invention is to provide a manufacturing method to make a corn silk drink, which is comprised of steaming or blanching dried leaves of corn silk, preparing corn silk extracts under the optimized extracting conditions, adding antioxidants and other ingredients, stuffing nitrogen in inhibition of air contact, and pasteurizing and cooling, and is to provide drink or food containing corn silk extracts prepared by the method above.
[78] The corn silk extracts-containing dink manufactured by the present invention will be helpful for modern people who has lots of stress by emotional and physical activities to improve their health through less astringent and stinky taste of corn silk, increased sweet and cooling taste of the corn silk tea, and the original functionalities of corn silk.
Claims
[1] A method of manufacturing a drink containing corn silk extracts comprising the following steps of:
(a) steaming or blanching dried leaves of corn silk, (b) preparing corn silk extracts by submerging said steamed or blanched corn silk leaves into hot water, (c) filtering said corn silk extracts, (d) adding NaHCO or CaCO to said filtered corn silk extracts, (e) adding antioxidants, stuffing with nitrogen gas, and pasteurizing by heating at 80~100°C for 15-20 minutes, and (f) cooling said pasteurized corn silk extracts.
[2] The method according to claim 1, wherein said condition in said steaming or blanching is at 100°C for 5-10 minutes or 1-10 seconds, respectively.
[3] The method according to claim 1, wherein said dried leaves of corn silk are added at 1.0~3.0%(w/v), the temperature of hot water is 60~100°C, and extraction lasts for 30 minutes - 2 hours in said step (b).
[4] The method according to claim 1, wherein said antioxidant(s) is(are) one or more selected from the group consisting of butylhydroxyanisole(BHA), butylhy- droxytoluene(BHT), ascorbic acid, citric acid, and vitamin C.
[5] The method according to claim 4, wherein said antioxidant is vitamin C.
[6] The method according to claim 1, wherein a step comprising of adding acid to corn silk extracts at said step (b) to adjust the pH into 3.0-3.5 and then adding one or more sub-material(s) selected from the group consisting of fruit extracts, plant extracts, herb extracts, mushroom extracts, sweet flavors and amino acids, before said step (c).
[7] The method according to claim 6, wherein said acid(s) is(are) one or more selected from the group of consisting of citric acid, malic acid, gluconic acid, acetic acid, tartaric acid, CO , lactic acid, fumaric acid, d-malic acid, glucono- delta lactone(GDL), and phytic acid.
[8] The method according to claim 6, wherein said fruit extract(s) is(are) one or more selected from the group of consisting of lemon extract, pomegranate(punic apple) extract, orange extract, apple extract, melon extract, Japanese apricot extract, coconut extract, pineapple extract, pear extract, mango extract, persimmon extract, tangerine extract, water melon extract, peach extract, and jujube extract.
[9] The method according to claim 6, wherein said plant extract(s) is(are) one or more selected from the group of consisting of herb extract, green tea extract, Polygonatum odoratum var. pluriflorum extract, Chinese matrimony vine extract, persimmon leaf extract, aloe extract, Maximowiczia iypica extract,
Stellaria aquatica extract, brown rice extract, barley extract, rooisbos extract, puer extract, Cassiae semen extract, lavender extract, rosemary extract, rose extract, chamomile extract, mint extract, peppermint extract, thyme extract, lemon balm extract, Mongolian dandelion extract, soybean extract, chlorella extract, spirulina extract, and corn extract.
[10] The method according to claim 9, wherein said plant extract is corn extract.
[11] The method according to claim 6, wherein said herb extract(s) is(are) one or more selected from the group consisting of Acanthopanx sessiliflorum extract, mulberry leaves extract, Rubus coreanus extract, Cornus officinalis extract, red ginseng extract, DD extract, ginseng extract, arrowroot extract, cinnamon extract, Angelica japonica extract, Coix agrestis extract, Eucommia ulmoides extract, Hovenia dulcis extract, fatsia extract, kudzu extract, Cnidium officinale extract, Saururus chinensis extract, kudzu extract, and ginger extract.
[12] The method according to claim 6, wherein said mushroom extract(s) is(are) one or more selected from the group consisting of Ganoderma lucidum extract, Coriolus versicolor extract, Phellinus linteus extract, Agaricus subfunereus extract, Flammulina velutipes extract, Armillaria edodes extract, and Cordyceps extract.
[13] The method according to claim 6, wherein said sweet flavor(s) is(are) one or more selected from the group consisting of sugar, glucose, corn syrup, fructose, maltose, honey, fructooligosaccharide, isooligosaccharide, maltooligosaccharide, D-xylose, sorbitol, maltitol, mannitol. erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatin, acesulfame potassium, saccharin, aspartame, cyclamate, and sucralose.
[14] The method according to claim 6, wherein said amino acid(s) is(are) one or more selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, threonine, serine, cysteine, cystine, methionine, aspartic acid, asparagine, glutamic acid, lycine, arginine, histidine, phenylalanine, tyrosine, tryptophane, proline, oxyproline, and taurine.
[15] The method according to claim 14, wherein said amino acid is dl-phenylalanine.
[16] A drink containing corn silk extracts manufactured according to any one of claims 1 to 15.
[17] Food containing corn silk extracts prepared by the following steps of: (a) steaming or blanching dried leaves of corn silk and (b) extracting corn silk extracts by submerging said steamed or blanched corn silk leaves in said step (a) into hot water and then filtering the corn silk extracts
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| JP2014011971A (en) * | 2012-07-04 | 2014-01-23 | Kwang Dong Pharmaceutical Co Ltd | Production method of corn hair tea |
| CN103704834A (en) * | 2013-12-19 | 2014-04-09 | 柳州市盛景科技有限公司 | Pomelo and jasmine flower beverage and preparation method thereof |
| CN103719993A (en) * | 2013-12-27 | 2014-04-16 | 陈青 | Blood-sugar-reducing corn stigma beverage and preparation method thereof |
| JP2015101586A (en) * | 2013-11-25 | 2015-06-04 | カトリック ユニバーシティ インダストリー アカデミック コーオペレイション ファウンデーション | Pharmaceutical composition for obesity prevention and treatment comprising maysin |
| CN114128816A (en) * | 2021-12-03 | 2022-03-04 | 吉林化工学院 | Corn stigma blood sugar reducing plant beverage and preparation method thereof |
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| KR100781397B1 (en) | 2006-03-08 | 2007-11-30 | 김기현 | Method for Production of health of support food including corn |
| KR100733142B1 (en) | 2006-12-12 | 2007-06-28 | 녹차원(주) | Corn silk tea which is suitable for korean's tastes and corn silk tea manufacturing method |
| KR100821855B1 (en) | 2007-03-29 | 2008-04-14 | 광동제약 주식회사 | Method for preparing sterilized corn silk extract |
| KR100893121B1 (en) * | 2007-05-17 | 2009-04-14 | (주)엔돌핀에프앤비 | Method for Development of Processing Product using Corn and Corn silk |
| KR101261115B1 (en) | 2011-02-18 | 2013-05-06 | 광동제약 주식회사 | Method for preparing drink of corn silk |
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| KR101871755B1 (en) | 2016-10-27 | 2018-06-27 | 재단법인 전라북도생물산업진흥원 | Corn foodstuff using corn seasoning composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2014011971A (en) * | 2012-07-04 | 2014-01-23 | Kwang Dong Pharmaceutical Co Ltd | Production method of corn hair tea |
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| CN103704834B (en) * | 2013-12-19 | 2016-05-04 | 罗俊 | A kind of shaddock jasmine beverage and preparation method thereof |
| CN103719993A (en) * | 2013-12-27 | 2014-04-16 | 陈青 | Blood-sugar-reducing corn stigma beverage and preparation method thereof |
| CN114128816A (en) * | 2021-12-03 | 2022-03-04 | 吉林化工学院 | Corn stigma blood sugar reducing plant beverage and preparation method thereof |
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