KR20070120220A - A method of anti-hangover functional beverage that the dropwort for main ingredient - Google Patents
A method of anti-hangover functional beverage that the dropwort for main ingredient Download PDFInfo
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
도 1은 본 발명의 바람직한 실시예에 따른 제조공정도.1 is a manufacturing process diagram according to a preferred embodiment of the present invention.
본 발명은 숙취해소 효과가 우수한 미나리를 주재료로 한 숙취해소음료의 제조방법에 관한 것으로, 더욱 상세하게는 혈중 알코올 농도 저하에 의한 숙취해소 효과가 있는 미나리 녹즙액과 헛개나무(지구목), 헛개열매(지구병) 추출액 및 간 기능의 보호 효과가 뛰어난 소재인 구기자 추출액을 적정 비율로 혼합하여 고온에서 추출하고, 이 추출액에 기타 숙취해소 효과가 입증된 첨가물료를 함께 조합한 음료를 음주 후 숙취가 있는 사람들에게 제공·섭취케 함으로써, 숙취해소 및 간 기능 보호 작용은 물론 피로회복 효과를 가지는 것을 특징으로 하는 기능성 숙취해소 음료의 제조방법에 관한 것이다. The present invention relates to a method for producing a hangover beverage containing as a main ingredient excellent in hangover, hangang green juice and walnut tree (earth tree), shedding which has a hangover elimination effect by lowering blood alcohol concentration Fruit juice (Earth disease) and goji berry extract, which is a material with excellent protection of liver function, are mixed at an appropriate ratio and extracted at high temperature. The present invention relates to a method for producing a functional hangover relieving drink characterized by having a hangover relief and liver function protection as well as a fatigue recovery effect.
미나리(Oenanthe javanica)는 피를 맑게 해주는 대표적인 식품으로 옛날부터 귀히 여겨 궁중에 진상하던 식품으로, 진한 정유성분으로 인하여 독특한 향과 맛을 지니기도 하지만, 비타민 A와 C, 칼슘, 철분 등 무기질도 풍부한 대표적인 알칼리성 식품이다. 「동의보감」이나 「본초습유」에 따르면 "미나리는 머리를 맑게 하며, 대장과 소장을 원활하게 하여 신진대사를 촉진시키고, 고열을 내려주고 류머티즘에 유효하며 여러 가지 병증에 유효하다"는 기록이 있으며, 혈압을 내려주는 효능이 인정되어 고혈압 환자들이 즐겨먹는 식품 중 하나이고, 그 밖에 변비해소 및 각종 체내 독성물질을 중화시키거나 제거하는 작용도 있다고 알려져 있다. Buttercup ( Oenanthe javanica ) is a typical food that clears blood and has been cherished since ancient times.It has a unique flavor and taste due to its rich essential oils. to be. According to the agreement and the herbal milk, the parsley has a record that "the parsley clears the head, smooths the large intestine and the small intestine, promotes metabolism, lowers the fever, is effective for rheumatism, and is effective for various conditions." In addition, it is recognized that the effect of lowering blood pressure is one of the foods that high blood pressure patients enjoy, and it is also known to relieve constipation and neutralize or remove various toxic substances in the body.
이러한 효과들은 주로 미나리에 함유된 다양한 플라보노이드 성분에 기인하는데 퀘르세틴(Quercetin), 이소람네틴(Isorhamnetin), 히페로사이드(Hyperoside), 페르시카린(Persicarin) 등이 대표적인 유효물질이며, 그 중 페르시카린(Persicarin)은 최근 간 보호작용이 매우 우수한 물질로 세계적인 학술지(Planta medica, 박종철 외)에 소개된 바 있다. These effects are mainly due to various flavonoids contained in buttercups, such as Quercetin, Isorhamnetin, Hyperside, Persicarin, etc. Persicarin has recently been introduced in the world-renowned journal (Planta medica, Park et al.).
미나리의 기능성을 살펴보면 플라보노이드 성분은 간 보호작용, 항돌연변이 및 항산화작용, 고혈압 치료효과뿐만 아니라 음주 후 숙취제거에 탁월한 효과가 있는 것으로 알려져 있으며, 풍부한 식이섬유는 배변을 돕고, 비타민 C는 피로회복 및 항산화효과 등 그 기능이 이미 충분히 검증되어 있다. It is known that flavonoids have an excellent effect on liver protection, antimutagenic and antioxidant effects, and high blood pressure as well as the elimination of hangover after drinking. Its functions, such as antioxidant effects, have already been fully verified.
최근 경제성장과 더불어 식생활의 서구화로 인한 비만 인구의 증가, 과중한 업무로 인한 스트레스, 과음 또는 각종 질환 등으로 인하여 지방간을 비롯한 간 질환 환자가 계속 증가하는 추세에 있다. 특히 우리나라 사람들은 전통적인 식습관으 로 인해 외국인들보다 간염을 비롯한 간 질환 발생 비율이 높을 뿐 아니라 간암에 의한 사망률도 23.4명/10만 명으로 세계 1위라는 통계가 이미 보고된 바 있다.With the recent economic growth, there has been a trend of increasing liver disease patients including fatty liver due to the increase of obese population due to westernization of diet, stress due to heavy work, heavy drinking or various diseases. In particular, Koreans have a higher rate of liver disease, including hepatitis, than foreigners due to traditional eating habits, and the number of deaths from liver cancer is 23.4 / 100,000.
특히 현대인들은 과중한 업무로 인한 스트레스를 해소하기 위한 잦은 술자리가 만성적 피로 및 간 질환을 초래하게 되며, 과음 후에는 알코올 대사과정에서 생성된 아세트알데히드라는 독성물질이 신속히 탄산가스와 물로 분해되지 않기 때문에 술을 마신 다음날 구토, 갈증, 두통 또는 식욕감소 등과 같은 숙취가 계속된다.In particular, the frequent drinking place to relieve the stress caused by heavy work causes chronic fatigue and liver disease.According to the alcohol drinking process, acetaldehyde, which is produced during alcohol metabolism, is not rapidly broken down into carbon dioxide and water. The day after you drink, your hangover continues, such as vomiting, thirst, headache, or loss of appetite.
상기와 같은 숙취를 신속히 해소하기 위해서는 체내에 흡수된 알코올의 대사산물인 아세트알데히드가 혈액 중에 잔존하지 아니하고, 우리 몸속에 있는 효소의 작용으로 간에서 물과 탄산가스로 분해되어야 하는데, 이러한 숙취 작용은 마신 술의 종류와 양, 그리고 개개인의 신체조건에 따라 다르다. 그러나 한 가지 확실한 사실은 아세트알데히드의 신속한 해독과 배출의 능률을 높이는 데 있다.In order to quickly resolve the hangover, acetaldehyde, which is a metabolite of alcohol absorbed in the body, does not remain in the blood and must be decomposed into water and carbon dioxide by the action of enzymes in our body. It depends on the type and amount of alcohol you drink and your physical condition. However, one thing is certain about the rapid detoxification and release of acetaldehyde.
따라서 평소에 간 기능을 증진할 수 있는 식품을 꾸준히 섭취함으로써 음주로 인한 급격한 간 독성을 사전에 예방할 수 있기에 현대인들에게 음주 전후에 숙취 해소와 간 보호를 위한 각종 기능성 식품들이 많은 각광을 받고 있으며, 이와 관련한 다양한 제품들의 핵심은 숙취해소용 음료라 할 수 있겠다. Therefore, by steadily ingesting foods that can improve liver function in general, it is possible to prevent the rapid liver toxicity caused by drinking in advance, so that various functional foods for the hangover and liver protection before and after drinking are attracting much attention from modern people. The core of various products in this regard can be said to be a hangover drink.
이 숙취해소용 드링크 음료의 시장이 각광을 받고 있는 것은 주된 음주연령층인 30∼50대의 직장인들이 소주나 위스키 등 비교적 고알코올을 선호하는 음주층으로 음주 후 다음날 원활한 활동을 위하여 숙취해소용 음료를 선호하고 있으며, 최근에는 여성과 대학생층 등 젊은층에서도 그 수요가 점차 늘어나고 있는 추세에 있다. The market for this hangover drink drink has been in the spotlight, and workers in their 30s and 50s, the main drinking age, prefer alcohol, such as shochu or whiskey, and prefer the hangover drink for smooth activities the next day after drinking. Recently, the demand for young people, such as women and college students, is gradually increasing.
따라서 상기와 같은 목적으로 특허출원된 예를 살펴보면, 대한민국 특허 제181168호의 오리나무와 마가목의 잎, 줄기, 뿌리를 직접 분말화 한 것을 주원료로 하여 숙취해소용 천연차를 제조하는 것에 관한 기술, 대한민국 공개특허공보 제2002-23770호의 음주 후 숙취해소를 위한 건강보조식품에 관한 것으로 오리나무의 수피, 눈지, 적양실을 주원료로 한 천연환, 타뷰렛, 캅셀 형태의 제조에 관한 기술, 대한민국 공개특허공보 제2002-48212호의 토종국산 헛개나무(잎, 줄기, 열매)와 오리나무 추출물을 주원료로 하고 여기에 갈화 등 한약재 추출물과 타우린 등을 넣어 숙취해소용 음료 제조에 관한 기술, 대한민국 특허 제345798호의 헛개나무, 오리나무, 칡을 물과 에틸알코올을 일정비율로 혼합한 용매를 이용하여 추출, 농축하여 만든 숙취해소용 기능성 식품의 제조방법에 관한 기술, 그리고 대한민국 특허 제 2003-385844호의 헛개나무와 잎, 열매를 주원료로 하여 음건(陰乾)한 후 중탕과정을 거쳐 복용이 간편하고 인체에 흡수가 빠른 숙취해소용 음료의 제조에 관한 기술들이 알려져 있지만 상기 특허들의 경우에는 주로 숙취에 효과가 있다고 알려진 재료들을 추출 또는 농축한 성분 및 부가적인 기능을 갖는 한약재 또는 성분들을 단순히 첨가시켜 제조하는 수준일 뿐 이들 첨가 성분의 상호작용에 의한 숙취해소 효과를 충분히 입증하지 못하는 문제점을 안고 있다. Therefore, looking at the patent application for the above purpose, the technology of manufacturing natural tea for hangover elimination as the main raw material of directly powdered leaves, stems, roots of alder and rowan of Korea Patent No. 181168, Korea The present invention relates to health supplement foods for hangover elimination after drinking of Korean Patent Application Publication No. 2002-23770. A technology for manufacturing natural round, taburit, and capsule forms mainly of bark, snow paper and red yangyang of alder, Korea. A technology for manufacturing hangover-relieving beverages by using Korean native hawthorn trees (leaves, stems and berries) and alder extracts of Korean Patent Publication No. 2002-48212 as main ingredients and adding extracts of medicinal herbs and taurine etc. Functional food for hangover elimination made by extracting and concentrating larvae, alder, and 칡 using a solvent mixed with water and ethyl alcohol in a certain ratio Technology for the manufacturing method and the manufacture of hangover relieving drink which is easy to take and quick absorption by human body after drying in the shade after using the bark tree, leaf and fruit of Korea Patent No. 2003-385844 as main ingredients Although the related arts are known, the above patents are mainly prepared by simply adding ingredients extracted or concentrated, which are known to be effective for hangover, and herbs or ingredients having additional functions. There is a problem that can not fully prove the hangover effect.
본 발명은 상기한 바와 같이 종래의 유사한 기술들의 문제점을 보완하고, 숙취해소 기능성을 가진 제품을 신속히 대량으로, 저렴하게 생산할 목적으로 안출된 것이기에, 미나리 녹즙액, 구기자, 헛개나무, 헛개나무 열매, 배즙 농축액, 결정과당, 타우린, 베타인 및 비타민 C를 최적의 조합으로 혼합하여 제조함으로써 기존의 미나리 녹즙액이 가지는 특유의 맛과 방향을 제거하여 음주 후 숙취로 인해 고통 받는 사람들이 음용하여 쉽게 숙취제거 및 간 기능을 보호하여 건강을 지킬 수 있는 미나리를 주재료로 한 숙취해소 음료의 제조방법을 제공하는 데 있다.The present invention is to solve the problems of the conventional similar technologies as described above, and to be produced for the purpose of quickly and in large quantities, inexpensive production of hangover functionality, buttercup juice, wolfberry, hollyhock, hollyhock fruit, It is prepared by mixing pear concentrate, crystalline fructose, taurine, betaine and vitamin C in the optimal combination to remove the unique taste and aroma of conventional buttercup green juice, so that people suffering from hangover after drinking can easily hangover. The present invention provides a method for producing a hangover-relieving beverage whose main ingredient is parsley, which can be removed and protect liver function to protect health.
상기와 같은 본 발명의 목적을 달성하기 위해 본 발명 미나리를 주재료로 한 숙취해소 음료의 제조방법은, (a) 미나리를 녹즙액으로 제조하는 공정, (b) 헛개나무, 헛개나무 열매 및 물을 1: 1: 98 비율로 혼합하여 100℃∼120℃에서 3∼4시간 동안 끓여 액을 추출하는 공정, (c) 구기자와 물을 1: 19 비율로 혼합하여 100℃∼120℃에서 3∼4시간 동안 끓여 액을 추출하는 공정, (d) 상기한 (a), (b) 및 (c)을 혼합한 액에 배즙 농축액, 결정과당, 타우린, 베타인, 비타민 C로 구성된 첨가물료 및 물을 혼합해서 충분한 시간동안 교반하여 모든 첨가물료가 용해될 수 있도록 적어도 20분∼40분 동안 교반하는 교반공정, (e) 상기 교반공정 후 110℃∼130℃ 사이에서 3초∼5초 동안 고온순간살균(HTST)하는 공정을 포함하여 이루어진다. In order to achieve the object of the present invention as described above, the method for producing a hangover drink containing the present invention of parsley, the method comprises the steps of: (a) preparing a buttercup with green juice, (b) hollyhock, hollyhock fruit and water 1: 1 to 98 ratios to boil for 3 to 4 hours at 100 ℃ ~ 120 ℃ to extract the liquid, (c) Goji and water in a 1: 19 ratio to mix 3 ~ 4 at 100 ℃ ~ 120 ℃ Boiling for a period of time to extract the liquid, (d) to the liquid mixture of the above (a), (b) and (c) pear juice concentrate, fructose, taurine, betaine, vitamin C, additives and water Agitation step of mixing for a sufficient time and stirring for at least 20 minutes to 40 minutes to dissolve all additives; (e) hot sterilization for 3 seconds to 5 seconds between 110 ° C and 130 ° C after the stirring step; (HTST).
또한, 미나리를 주재료로 한 숙취해소 음료의 제조방법에 포함되는 원료는 미나리 녹즙액 16 중량%, 구기자 추출액 25 중량%, 헛개나무 및 헛개나무 열매 추출액 35 중량%를 포함하고, 첨가물료는 배 농축액 13 중량%, 결정과당 2 중량%, 타우린 0.1 중량%, 베타인 0.05 중량% 및 비타민 C 0.05 중량%, 물 8.8 중량%를 혼 합하여 교반한 것이 바람직하다. In addition, the raw material included in the method for producing a hangover reliever drink mainly containing buttercups includes 16% by weight of buttercup juice, 25% by weight of Goji berry extract, 35% by weight of hawthorn and hollyhock extract, and the additive ingredient is pear concentrate 13 weight percent, 2 weight percent fructose, 0.1 weight percent taurine, 0.05 weight percent betaine, 0.05 weight percent vitamin C, and 8.8 weight percent water are preferably mixed and stirred.
이하, 본 발명의 바람직한 일실시예에 따른 숙취해소 기능성 음료의 제조방법에 대하여 설명한다.Hereinafter, a method for preparing a hangover functional drink according to an embodiment of the present invention.
a) 미나리 녹즙액을 준비하는 공정 a) process of preparing buttercup juice
본 발명에 따른 숙취해소 효과가 있는 기능성 음료를 제조하기 위해서는 우선 품질이 떨어지거나 적정 수확시기가 지나 섬유질이 강한 미나리를 준비한다. In order to prepare a functional drink having a hangover relief effect according to the present invention, first of all, the quality of the parsley is low or after the proper harvesting time is prepared.
준비된 미나리는 폭기 세척조에 넣고 충분히 흔들면서 골고루 접촉시켜 이물질 및 세균이 제거될 수 있도록 충분히 세척한 후 채로 받쳐 물기가 완전히 제거될 때까지 탈수시킨다. Prepared buttercups in an aeration scrubber, shake them sufficiently and evenly to keep them in contact with each other to remove foreign substances and bacteria, and then dehydrate until the water is completely removed.
탈수가 끝난 미나리는 마쇄기에 넣어 완전히 마쇄하고 착즙하여 펄프질을 제거하고, 분리된 착즙액은 원심분리기에 투입하여 녹즙액과 펄프질로 다시 분리하여 녹즙액만 본 발명의 원료로 사용한다.The dehydrated buttercup is put in a mill and completely ground and juiced to remove pulp, and the separated juice is put into a centrifuge and separated again into green juice and pulp to use only green juice as the raw material of the present invention.
b) 헛개나무 및 헛개나무 열매의 추출액을 준비하는 공정 b) preparation of extracts of holly and holly berries
헛개나무(지구목)와 헛개나무 열매(지구병)를 준비하여 폭기 세척조에 넣어 표면에 부착된 이물질 및 미생물을 제거한다. 상기 헛개나무, 헛개나무 열매 및 물을 1: 1: 98 비율로 혼합하여 100℃∼120℃에서 3∼4시간 동안 끓인 후 충분히 식힌 것을 본 발명의 원료로 사용한다.Prepare the lumber tree (earth tree) and the fruit of the tree bark (earth bottle) and put it in the aeration tank to remove foreign substances and microorganisms attached to the surface. It is used as a raw material of the present invention after mixing the barn tree, barn tree fruit and water in a 1: 1: 98 ratio and boiled for 3 to 4 hours at 100 ℃ to 120 ℃.
c) 구기자 추출액을 준비하는 공정 c) preparing a wolfberry extract
품질이 우수한 국내산 구기자를 폭기 세척조에 넣어 표면에 부착된 이물질 및 미생물을 제거한다. 상기와 같이 깨끗이 세척한 구기자와 물을 1: 19 비율로 혼합한 후, 100℃∼120℃에서 3∼4시간 동안 끓인 후 충분히 식혀 본 발명의 원료로 사용한다. Domestic good wolfberry is put in aeration tank to remove foreign substances and microorganisms attached to the surface. After cleansing the gojija and water as described above in a 1: 19 ratio, boiled for 3 to 4 hours at 100 ℃ to 120 ℃ and cooled enough to use as a raw material of the present invention.
d) 상기 (a), (b) 및 (c) 공정에서 준비된 미나리 녹즙액, 헛개나무 및 헛개나무 열매 추출액, 구기자 추출액을 조합탱크에 넣은 후, 첨가물료를 투입하여 교반하는 공정 d) a step of adding the additives and stirring after adding the buttercup juice, hut and hut fruit extract and goji berry extract prepared in step (a), (b) and (c) to the combination tank
상기 (a), (b) 및 (c) 공정에서 준비된 미나리 녹즙액, 헛개나무 및 헛개나무 열매 추출액, 구기자 추출액을 조합탱크에 넣고, 동시에 맛을 좋게 하기 위한 첨가물료 및 물을 투입한 후 150∼200rpm의 속도로 적어도 20분~40분간 첨가물료가 완전히 용해될 때까지 교반시켜 본 발명에 의한 미나리를 주재료로 한 숙취해소 음료를 완성한다. 여기서 첨가물료는 배즙 농축액(70 Brix), 결정과당, 타우린, 베타인 및 비타민 C를 사용한다. After putting the buttercup juice, hut and hut fruit extract and goji berry extract prepared in the above (a), (b) and (c) process into the combination tank, at the same time added additives and water to improve the taste 150 At least 20 minutes-40 minutes at a speed of -200 rpm until the additives are completely dissolved to complete the hangover elimination drink mainly composed of buttercups according to the present invention. Here, the additives include pear concentrate (70 Brix), fructose, taurine, betaine and vitamin C.
상기에서 각 원료의 혼합률은 미나리 녹즙액 16 중량%, 구기자 추출액 25 중량%, 헛개나무 및 헛개나무 열매 추출액 35 중량%, 첨가물료인 배 농축액 13 중량 %, 결정과당 2 중량%, 타우린 0.1 중량%, 베타인 0.05 중량% 및 비타민 C 0.05 중량%, 물 8.8 중량%이다. The mixing ratio of each raw material is 16% by weight of buttercup juice, 25% by weight of Goji berry extract, 35% by weight of hawthorn and hollyhock extract, 13% by weight of pear concentrate as an additive, 2% by weight of fructose, 0.1% by weight of taurine %, 0.05% betaine and 0.05% vitamin C, 8.8% water.
상기 조합비는 하기에서 설명되어질 [표 1]에서와 같이 다양한 조합으로 관능검사를 실시하여 최적의 미나리 녹즙액의 함량을 정하고, 이를 기초로 부재료(구기자 추출액, 헛개나무 및 헛개나무 열매 추출액) 및 첨가료의 함량을 정한 것이다. The combination ratio is determined by the organoleptic test in various combinations as shown in Table 1 to be described below to determine the optimal content of the buttercup green juice solution, and based on the subsidiary materials (Goji berry extract, hut and holly fruit extract) and addition The content of the ingredients is determined.
미나리 녹즙액의 함량이 16 중량% 미만이면 미나리 자체의 맛이 약하고, 16중량 %를 초과하면 미나리 자체의 쓴맛과 채소류 특유의 냄새가 강하여 상품성이 떨어지는 문제가 있다. 또한, 구기자 추출액의 함량이 25 중량% 미만이면 구기자가 가지는 간보호 작용이 약해지고, 25 중량%을 초과하면 구기자 특유의 맛과 향으로 미나리의 맛과 향을 감소시키게 된다. 그리고 헛개나무 및 헛개나무 열매 추출액의 함량이 35 중량%을 초과하면 특유의 나무냄새 및 당으로 인해 걸쭉한 느낌이 드는 단점이 있다. If the content of the buttercup green juice is less than 16% by weight, the taste of the buttercup itself is weak, and if it exceeds 16% by weight, the bitterness of the buttercup itself and the smell peculiar to vegetables have a strong problem of poor commerciality. In addition, if the content of the wolfberry extract is less than 25% by weight, the liver protection action of the wolfberry is weakened, if it exceeds 25% by weight, the taste and aroma of the buttercups are reduced to the unique taste and aroma of the wolfberry. And if the content of the bark and the bark fruit extract exceeds 35% by weight has a disadvantage of feeling thick due to the unique wood smell and sugar.
e) 고온순간살균 및 포장공정 e) High temperature instant sterilization and packaging process
상기한 바와 같이 본 발명에 의한 미나리를 주재료로 한 숙취해소 음료가 완성되면 주입기로 병입하기 전에 2㎛의 고압여과기를 거쳐 이물질 및 침전물을 완전히 제거한 후 열교환기를 통하여 110℃에서 130℃ 사이에서 3초 내지 5초 동안 고온순간살균과정(HTST)을 거쳐 미생물학적 안전성을 확보하고, 살균이 끝나면 즉시 병입, 라벨링 및 타전의 공정으로 이어진다. 타전이 끝난 제품은 즉시 박스에 넣는 포장공정을 거치고 냉장고로 옮겨 저장 후 유통한다. As described above, when the hangover elimination drink based on the buttercup according to the present invention is completed, the foreign matter and sediment are completely removed through a 2 μm high-pressure filter before bottling into the injector, followed by 3 seconds between 110 ° C and 130 ° C through a heat exchanger. The microbiological safety is ensured through the high temperature sterilization process (HTST) for 5 seconds, and immediately after the sterilization, it is followed by the process of bottling, labeling and wiring. The finished product is immediately packaged in a box, transferred to a refrigerator, stored and distributed.
미나리 녹즙액과 구기자, 헛개나무 및 헛개나무 열매 추출물 등을 주원료로 한 본 발명에 따른 숙취해소 음료는 미나리 특유의 맛과 향이 거의 제거되어 우수한 기호성을 가질 뿐 아니라 기능적인 측면, 위생적인 측면 및 유통·안정성적인 측면에서도 양호한 품질을 가져 숙취로 인한 괴로움을 가진 사람들에게 신속한 숙취해소 기능 뿐 아니라 간 기능 보호 및 피로회복 효과까지도 제공할 수 있는 제품이다. Hangover elimination drink according to the present invention, the main ingredient of the buttercup juice and gojija, barberry and barberry fruit extract has almost no taste and aroma unique to the buttercup, has excellent palatability as well as functional aspects, hygienic aspects and distribution · In terms of stability, it is a product that can provide not only rapid hangover function but also liver function protection and fatigue recovery for those who suffer from hangover.
실시 예 1 : 미나리 녹즙의 첨가량에 따른 최적 기호도 확인Example 1: Confirmation of the optimum preference according to the amount of buttercup green juice added
미나리 숙취해소 음료의 최적 조합비를 설정하기 위하여 배합량을 중량%로 환산하여 조합 후 관능검사를 실시한 결과는 [표 1]에서 보는바와 같다. 최적 조합비는 조합 4로 나타났는데, 조합 1의 경우 미나리 녹즙액의 향과 맛이 너무 강하다는 의견이었고, 조합 2 역시 미나리 향과 너무 단맛이 강하다는 의견이 지배적으로 나타났다. 조합 3은 비교적 좋은 결과를 보였으나 보완할 부분이 몇 가지 있었고 조합 4는 관능검사에 참여한 20명의 남녀 모두로부터 가장 좋은 평가를 받아 미나리 녹즙액의 첨가량은 16 중량%로 결정하였다.In order to set the optimum combination ratio of the buttercup hangover beverage, the results of the sensory test after the combination by converting the compounding amount by weight% are as shown in [Table 1]. The optimal combination ratio was found to be Combination 4, which was found that Combination 1 was too strong in flavor and taste and that Combination 2 was too strong in flavor and too sweet. Combination 3 showed relatively good results, but there were some complementary features. Combination 4 received the best evaluation from all 20 men and women who participated in the sensory evaluation.
[표 1] 미나리 숙취해소 음료의 최적 조합비 설정[Table 1] Optimal combination ratio setting for hangover
실시 예 2 : 미나리 숙취해소 음료의 관능평가Example 2: sensory evaluation of the buttercup hangover
상기와 같이 본 발명의 바람직한 실시예로 제조된 미나리를 주재료로 한 숙취해소 음료의 관능평가는 성인 남자 30명을 대상으로 실시하였다. 실험에 참여한 30명의 구성은 20대 5명, 30대 15명, 40대 6명, 50대 4명이며, 평균 음주량은 1회 소주 1병 정도였다. 평가방법은 아래와 같이 7점 척도법을 사용하였다.As described above, the sensory evaluation of the hangover-resolved drink made mainly from buttercups prepared in the preferred embodiment of the present invention was carried out on 30 adult males. Thirty participants in the experiment consisted of five in their 20s, 15 in their 30s, 6 in their 40s, and 4 in their 50s. The evaluation method used the 7-point scale as follows.
관능평가 결과 [표 2]에서와 같이 향에서는 우수한 점수를 얻지 못하였으나 맛에서는 7점 만점에 평균 5.85점을 얻어 양호한 결과를 나타내었고, 전체적인 기호성 측면에서도 평균 5.53점을 나타내어 기대한 결과를 보였다.As a result of sensory evaluation, as shown in [Table 2], the flavor was not obtained excellent, but the average result was 5.85 points out of 7 points in taste, showing good results, and the average palatability was 5.53 points.
[표 2] 미나리 숙취해소 음료의 관능검사 결과[Table 2] Sensory Test Results of Buttercup Hangover Drinks
실시 예 3 : 임상실험을 통한 미나리 숙취해소 음료의 효과 확인Example 3: Confirmation of the effectiveness of the hangover hangover drink through clinical trials
상기와 같이 본 발명의 바람직한 일시예로 제조된 미나리를 주재료로 한 숙취해소 음료의 임상실험은 성인 남자 32명을 대상으로 주 2회씩 1개월간 총 8회에 걸쳐 실시하였다. 실험에 참여한 32명의 구성은 20대 6명, 30대 14명, 40대 8명, 50대 4명이며, 평균 음주량은 1회 소주 1병 정도로 평소 숙취증상을 느끼는 빈도는 가끔씩 있고, 숙취해소 음료도 가끔씩 음용한 경험이 있는 것으로 나타났다. 숙취해소 음용 후 효과가 있다고 답한 사람은 12명 이었고, 3명은 전혀 느끼지 못했다고 하였다. 임상실험은 음주 1∼2시간 전에 미나리 숙취해소 음료를 100㎖정도씩 마시고 음식점에서 소주를 평균 1병씩 마시는 것으로 하였다.As described above, the clinical trial of the hangover-resolved drink using the buttercup prepared as a preferred date and time of the present invention was conducted twice a week for a total of 32 adult males for 8 months. The 32 participants who participated in the experiment consisted of 6 people in their 20s, 14 people in their 30s, 8 people in their 40s, and 4 people in their 50s, and the average amount of alcohol consumed was about 1 bottle of soju at one time. Also appeared to have a drinking experience occasionally. 12 people said that it was effective after drinking hangover, and 3 did not feel it at all. The clinical trial was to drink 100ml of hangover relieving drink 1 ~ 2 hours before drinking and to drink 1 bottle of soju in restaurant.
상기 실시예 3의 조사 결과는 [표 3]과 같이 숙취해소 효과가 매우 있다 7명, 효과가 있다 19명으로 답한 것에 비해 전혀 없다는 4명으로 숙취해소 효과가 있다고 답한 사람이 26명으로 전체 81%를 나타내었다. As a result of the survey of Example 3, as shown in [Table 3], the hangover relief effect is very high. Seven people have the effect. % Is indicated.
[표 3] 미나리 숙취해소 음료의 임상실험 결과Table 3 Clinical Trial Results of Buttercup Hangover Drink
이상 상기의 실시 예를 통하여 제조된 미나리를 주재료로 한 숙취해소 음료의 제조방법에 의해 제조된 기능성 음료는 음주 후 신속한 숙취해소라는 기본적인 효과 외에 간 기능 보호, 피로회복, 고혈압 억제효과 등의 다양한 기능성을 제공하는 효과가 있다. 또한, 첨가물료로 사용되는 배즙 농축액과 타우린, 베타인 및 비타민 C 역시 다양한 생리활성 기능성을 갖는 효과가 있다. Functional drink prepared by the method of manufacturing hangover reliever drink prepared mainly from the buttercups prepared by the above embodiments has various functionalities such as liver function protection, fatigue recovery, hypertension suppression effect, in addition to the basic effect of rapid hangover relief after drinking. Has the effect of providing. In addition, pear juice concentrate and taurine, betaine and vitamin C used as additives also have various physiologically active functions.
따라서, 본 발명의 결과로 제조된 미나리를 주재료로 사용한 숙취해소 음료는 미나리 특유의 맛과 향이 제거되어 음용이 용이할 뿐 아니라 기능성과 위생적인 측면 및 유통·안정성적인 측면에서도 우수한 제품으로 과음으로 인해 발생되는 숙취를 신속히 제거함은 물론, 피로회복 및 간 기능 보호 효과도 있다. Therefore, hangover quenching drinks using the buttercups produced as a result of the present invention is easy to drink by removing the unique taste and aroma of the buttercups, as well as functional and hygienic aspects and excellent in terms of distribution and stability due to excessive drinking Not only does it quickly remove hangovers, it also helps with fatigue and liver function.
또한 본 발명에서 주재료로 이용되는 미나리는 재배농가에서 상품화하기 어려워 폐기처분되는 하등품의 미나리, 혹은 적정 재배시기가 지나 더 이상 상품가치가 없는 질긴 미나리 등 폐자원을 이용하기 때문에 본 발명의 효과로 인해 미나리 재배농가에 부가적인 수입원이 될 수 있는 효과가 있다. In addition, the buttercup used as the main material in the present invention is difficult to commercialize in the cultivation farms because it uses waste resources such as parsley of the poor material that is disposed of disposal, or a tough buttercup that no longer has a commodity value after the proper cultivation period, It can be an additional source of income for growers.
상기한 발명의 구성에서 본 발명의 바람직한 실시 예를 들어 설명하였지만, 해당분야의 숙련도가 있는 사람이라면 특허청구범위에 기재된 본 발명의 청구항의 범위내에서 본 발명을 좀 더 다양하게 변형 및 수정이 가능할 것으로 생각된다.Although the preferred embodiments of the present invention have been described in the above-described configuration, those of ordinary skill in the art can more variously modify and modify the present invention within the scope of the claims of the present invention described in the claims. It is thought to be.
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| KR20180134481A (en) * | 2017-06-09 | 2018-12-19 | 동부생약 영농조합법인 | Method for producing mixed extract of Dendropanax morbifera, Hovenia dulcis, Coriolus versicolor, Artemisia capillaris and Oenanthe javanica using response surface methodology |
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| KR20180134481A (en) * | 2017-06-09 | 2018-12-19 | 동부생약 영농조합법인 | Method for producing mixed extract of Dendropanax morbifera, Hovenia dulcis, Coriolus versicolor, Artemisia capillaris and Oenanthe javanica using response surface methodology |
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