KR20110005474A - The manufacturing method of beverage having eliminatory effect of ethanol-induced hangover and containing persimmon vinegar etc, and the beverage - Google Patents
The manufacturing method of beverage having eliminatory effect of ethanol-induced hangover and containing persimmon vinegar etc, and the beverage Download PDFInfo
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- KR20110005474A KR20110005474A KR1020090063057A KR20090063057A KR20110005474A KR 20110005474 A KR20110005474 A KR 20110005474A KR 1020090063057 A KR1020090063057 A KR 1020090063057A KR 20090063057 A KR20090063057 A KR 20090063057A KR 20110005474 A KR20110005474 A KR 20110005474A
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- 206010019133 Hangover Diseases 0.000 title claims abstract description 35
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title description 37
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 4
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical group [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6422—Xylitol
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- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
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Abstract
Description
본 발명은 숙취해소용 혼합음료에 관한 것으로, 더욱 상세하게는 감식초와 한약재 등과 같은 천연물질만을 주원료로 함유하여 신체 안전성에 부작용이 없고 숙취기능은 우수한 음료의 제조방법 및 그 음료에 관한 것이다.The present invention relates to a mixed drink for relieving hangover, and more particularly, to contain a natural material such as persimmon vinegar and medicinal herbs as the main ingredient, there is no side effect on the safety of the body and a hangover function and a beverage production method excellent.
우리나라는 경제협력개발기구 30개 회원국 가운데 술을 가장 많이 마시는 나라인 것으로 조사됐다. 특히 소주 등 독주의 소비량은 경제협력개발기구 회원국 평균 소비량의 5~6배에 이르며, 음주 때문에 발생하는 연간 경제 사회적 손실 규모 또한 수조 원으로 추산된다고 한다.Korea is the country that drinks the most among the 30 member countries of the Organization for Economic Cooperation and Development. In particular, the consumption of solo spirits such as soju is five to six times the average consumption of member states of the Organization for Economic Cooperation and Development, and the annual economic and social losses caused by drinking are estimated to be trillions of won.
이러한 음주문화의 결과로서 나타나는 숙취증상의 주된 원인은 알콜이 분해되는 과정에서 생기는 아세트알데히드(acetaldehyde)로서, 혈중 아세트알데히드의 양이 많아지게 되면 혈압이 저하되고 뇌로의 혈액순환이 나빠져 두통을 일으키거나 메스꺼움, 구토, 현기증, 탈수로 인한 갈증, 설사, 호르몬의 변조 및 근육통 등을 야기시킨다.The main cause of hangover symptoms as a result of drinking culture is acetaldehyde, which is produced by the decomposition of alcohol.As the amount of acetaldehyde in the blood increases, blood pressure decreases and blood circulation to the brain causes headaches or Causes nausea, vomiting, dizziness, thirst from dehydration, diarrhea, hormonal modulation and muscle pain.
술의 주된 성분인 에탄올은 위장에서 빠르게 흡수되며 주로 간에서 대사된다. 간에는 alcohol dehydrogenase(ADH) pathway, microsomal ethanol-oxidizing system 및 카탈라아제(catalase)와 같은 에탄올 대사에 관여하는 효소계가 존재하며 정상적인 상태에서는 주로 ADH 경로(ADH pathway)가 작용하는 것으로 알려져 있다. 정상적으로 섭취된 에탄올은 cytosolic ADH에 의해 아세트알데히드(acetaldehyde)로 대사되며 이것은 다시 mitochondrial aldehyde dehydrogenase(ALDH)에 의해 아세테이트(acetate)로 산화된다고 한다.Ethanol, the main ingredient of alcohol, is rapidly absorbed by the stomach and is metabolized mainly by the liver. In the liver, there is an enzyme system that is involved in ethanol metabolism such as alcohol dehydrogenase (ADH) pathway, microsomal ethanol-oxidizing system and catalase. Normally consumed ethanol is metabolized to acetaldehyde by cytosolic ADH, which in turn is oxidized to acetate by mitochondrial aldehyde dehydrogenase (ALDH).
에탄올 섭취 후 혈중 에탄올의 농도를 빠르고 안전하게 낮출 수 있는 약물은 에탄올로 인해 야기되는 숙취를 경감시킬 수 있다. 일반적으로 경구를 통해 섭취된 에탄올은 생체 내에서 그 대사를 촉진시키거나 위장관계를 통한 흡수를 저해하는 두 가지 기전에 의해 혈중 농도가 낮아지는 것으로 보고되고 있다.Drugs that can quickly and safely lower blood ethanol levels after ethanol intake can alleviate hangovers caused by ethanol. In general, it has been reported that ethanol ingested orally lowers blood levels by two mechanisms that promote metabolism in vivo or inhibit absorption through the gastrointestinal system.
최근 음주문화의 부정적인 사회적 추세와 신약 개발에 대한 관심의 고조에 부응하여 음주 후 발생하는 숙취를 감소 또는 제거시키고자 하는 몇몇 의약품이 개발되었으나 이들 약품은 그 자체의 독성이나 부작용을 보여, 보다 안전한 천연물을 이용한 건강음료의 개발에 많은 관심이 모아지고 있다.Recently, in response to the negative social trend of drinking culture and the growing interest in the development of new drugs, some medicines have been developed to reduce or eliminate hangovers caused by drinking, but these drugs show their own toxicity and side effects, which is a safer natural product. Much attention has been paid to the development of health drinks using.
본 발명은 상기한 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 감식초와 한약재 같은 순수 천연물질들을 적절한 비율로 배합하여 숙취해소 효과가 우수한 천연차를 제공함으로써, 합성의약품을 원료로 이용한 숙취제거용 음료가 가질 수 없는 안전성을 확보하는 동시에, 이를 음용하는 사람으로 하여금 혈중 알콜 농도를 낮추고 음주로 인해 발생하는 숙취 증상을 완화 또는 제거할 수 있도록 하는 데 있다.The present invention has been made to solve the above problems, the object of the present invention is to combine the pure natural substances such as persimmon vinegar and herbal medicine in an appropriate ratio to provide a natural tea excellent in hangover elimination effect, hangover using synthetic drugs as raw materials In addition to ensuring safety that can not be eliminated drink, while drinking it to lower the blood alcohol level and to alleviate or eliminate the hangover symptoms caused by drinking.
본 발명자는 여러 종류의 천연 추출물을 다양한 조성과 비율로 조합하고 가공하여 시험해 본 결과 상기 목적에 유용한 본 발명을 안출하고 그 효과를 실험적으로 확인하게 되었다. The present inventors have combined and processed various kinds of natural extracts in various compositions and ratios, and have experimentally confirmed the effects of the present invention useful for this purpose.
전술한 목적을 달성하기 위한 본 발명의 감식초와 한약재를 함유한 숙취해소용 혼합음료의 제조방법은,Method of producing a hangover quench mixed drink containing persimmon vinegar and herbal medicine of the present invention for achieving the above object,
헛개나무 30중량%, 오리나무 30중량%, 마가목 5중량%, 오미자 5중량%, 갈근 5중량%, 대추 16중량%, 감초 5중량%, 황기 1중량%, 구기자 2중량%, 숙지황 1중량%를 잘게 쪼개서 혼합하는 단계;Raspberry 30%, Alder 30%, Rowan 5%, Schizandra 5%, Brown root 5%, Jujube 16%, Licorice 5%, Astragalus 1%, Wolfberry 2% Finely split the% and mix;
위 혼합물에 혼합물 총 중량 대비 30배의 물을 첨가하여 50℃의 저온추출조건에서 8시간 열수추출하는 단계;Adding hot water 30 times the total weight of the mixture to the mixture to extract hot water for 8 hours at a low temperature extraction condition of 50 ° C .;
위 한약재 추출액을 여과하는 단계;Filtering the herbal medicine extract;
위 한약재 추출액 100중량%에 벌꿀 8중량%, 배 농축액 2중량%, 자일리톨 4중량%, 정제염 0.01중량%를 더 가하는 단계; 및Adding 8% by weight of honey, 100% by weight of the medicinal herb extract, 2% by weight of pear concentrate, 4% by weight of xylitol, and 0.01% by weight of tablet salt; And
산도 2.6 내지 3.0의 감식초를 추가로 더하는 단계;로 이루어지는 것을 특징으로 한다.Characterized in that the step; further comprising the addition of persimmon vinegar of acidity 2.6 to 3.0.
이때, 상기 감식초를 추가로 더하는 비율은 한약재 추출액 100중량%에 감식초 7.5중량%의 비율인 것을 특징으로 한다.At this time, the ratio of adding the persimmon vinegar is characterized in that the ratio of the herb vinegar 7.5% by weight to 100% by weight of the herbal medicine extract.
본 발명은 또한 위 각 방법에 의하여 제조되는, 감식초와 한약재를 함유한 숙취해소용 혼합음료인 것을 특징으로 한다.The present invention is also characterized by a hangover solution for the hangover containing persimmon vinegar and herbal medicines prepared by the above methods.
상기와 같은 한약재 성분의 선택과 그들 간의 혼합비율은 발명자의 노하우와 다양한 측면에서의 시험을 통해 안출된 것임을 밝힌다.The selection of such herbal ingredients and the mixing ratio between them reveal that the inventor's know-how has been devised through various aspects of the test.
또한 본 발명에서 50℃의 낮은 온도에서 저온추출을 하는 것은 한약재의 유효활성을 잘 유지하게 할 수 있도록 하기 위함이다.In addition, the low temperature extraction at a low temperature of 50 ℃ in the present invention is intended to maintain the effective activity of the herbal medicine.
상기한 구성의 본 발명에 따르면, 감식초와 다른 한약재를 적절한 성분과 비율로 혼합함으로써 숙취해소라는 구체적인 목적을 달성할 수 있고, 합성의약품을 원료로 이용하여 만든 숙취제거용 음료가 가질 수 없는 안전성도 확보할 수 있으며, 감식초의 혼합비율에 따라서는 소비자의 입맛에 거부감이 없고 오히려 좋은 느 낌으로 어필할 수 있는 숙취해소용 음료를 획득할 수 있다.According to the present invention of the above configuration, by mixing persimmon vinegar and other herbal medicines with the appropriate ingredients and ratios can achieve the specific purpose of hangover elimination, the safety that can not have a hangover removal drink made using synthetic medicine as a raw material It can be secured, and depending on the mixing ratio of persimmon vinegar, there is no objection to the taste of consumers, and rather, it is possible to obtain a hangover drink that can appeal with a good feeling.
이하 본 발명의 실험례를 설명한다.Hereinafter, the experimental example of the present invention.
1. 한약재 추출조건1. Extraction Condition of Herbs
본 실험에 사용한 재료는 숙취해소와 피로회복 효과가 뛰어난 헛개나무, 오리나무, 마가목, 오미자, 갈근, 감초, 대추, 갈근, 황기, 구기자, 숙지황을 구입하여 사용하였으며, 추출 농축기에 시료 중량에 대하여 30배의 물을 첨가하여 50℃에서 8시간 열수추출 하였다.The materials used in this experiment were obtained by using hawthorn tree, alder tree, rowan tree, schisandra chinensis, brown root, licorice, jujube, brown root, astragalus, wolfberry, and sucrose sulfur, which have excellent hangover and fatigue recovery effects. Hot water was extracted for 8 hours at 50 ° C. by adding 30 times of water.
2. 감식초를 첨가한 시제품 제조공정2. Prototype Manufacturing Process with Added Persimmon Vinegar
추출한 한약재 100중량%에 벌꿀 8중량%, 배 농축액 2중량%, 자일리톨 4중량%, 정제염 0.01%로 하여 당을 보정하고, 감식초 농도를 0중량%, 2.5중량%, 5중량%, 7.5중량%, 10중량%, 12.5중량%로 다양화하여 제조한 후 관능검사를 통하여 최적 음용조건을 분석하고 그 품질 특성을 조사하였다. To 100% by weight of the extracted herbal medicines 8% by weight of honey, 2% by weight of pear concentrate, 4% by weight of xylitol, 0.01% of refined salt to correct the sugar, the concentration of persimmon vinegar 0%, 2.5%, 5%, 7.5% by weight , 10% by weight and 12.5% by weight were prepared and analyzed by the sensory test for optimal drinking conditions and its quality characteristics.
3. 감식초를 첨가한 건강기능음료의 품질특성 검증3. Verification of Quality Characteristics of Health Functional Drink Added Persimmon Vinegar
가. pH 및 총산end. pH and total acid
감식초를 첨가한 숙취해소 음료의 pH 및 총산 측정 결과를 표 2에 나타내었다. 감식초 첨가 시 pH에 있어서는 0% 첨가구간이 3.91±0.01로 가장 높은 값을 나타냈으며, 12.5% 첨가구간이 3.69±0.01로 가장 낮은 값을 나타내었다. 감식초를 첨가할수록 pH는 낮아졌다. 총산의 경우 감식초의 첨가량이 높아질수록 높은 값을 나타내었는데 12.5% 첨가구간이 2.47±0.01로 가장 높은 값을 나타내었다.Table 2 shows the results of measuring pH and total acidity of hangover-resolved beverages added with persimmon vinegar. At the pH of persimmon vinegar, the 0% addition section showed the highest value of 3.91 ± 0.01, and the 12.5% addition section showed the lowest value of 3.69 ± 0.01. The pH was lowered as persimmon vinegar was added. In the case of total acid, the higher the added amount of persimmon vinegar, the higher the value was. The 12.5% addition section showed the highest value of 2.47 ± 0.01.
나. 당도I. Sugar content
감식초를 첨가한 숙취해소 음료의 당도 측정 결과를 표 3에 나타내었다. 당 도 측정 결과 6 구간 모두 비슷한 값을 나타내고 있는데 이는 시중에 판매되는 일반 음료의 당도가 대체적으로 10∼12 Brix 정도로 나타내고 있는데 이러한 당도는 일반인들이 가장 편하게 음용할 수 있는 당도로 생각되며, 감식초를 첨가한 숙취해소음료 제조 시 비슷한 값으로 설정하였다.Table 3 shows the results of measuring the sugar content of hangover solution added persimmon vinegar. As a result of measuring the sugar content, all 6 sections showed similar values, and the sugar content of commercial beverages generally showed about 10-12 Brix, which is considered as the sugar that most people can drink most comfortably. A similar value was set for the preparation of a hangover drink.
다. 색도All. Chromaticity
감식초 첨가한 숙취해소음료의 색도 측정 결과를 Table 4에 나타내었다. 감식초 첨가량을 달리하여 제조한 감식초음료의 L, a, b값에 있어서 L값은 6개구간 모두 비슷한 값을 나타내고 있으나, 적색도인 a값에 있어서는 감식초 12.5% 첨가구간이 0.62±0.05로 가장 높은 값을 나타내었고, 0% 첨가구간이 0.30±0.06의 값을 나타내어 감식초 첨가량이 증가할수록 적색도의 값이 증가하는 것으로 나타났다. Table 4 shows the chromaticity measurement results of hangover dissolve beverage added with persimmon vinegar. In L, a, and b values of persimmon vinegar beverages prepared by varying the amount of persimmon vinegar, the L values showed similar values in all six sections, but in the a value of redness, the 12.5% addition section of persimmon vinegar was 0.62 ± 0.05, which was the highest value. The 0% addition section showed a value of 0.30 ± 0.06, indicating that the redness increased as the amount of persimmon vinegar increased.
라. 탁도 la. Turbidity
감식초를 첨가한 숙취해소음료의 색도 측정 결과를 표 5에 나타내었다. 감식초 첨가량을 달리하여 제조한 감식초음료의 탁도에서는 감식초의 첨가량이 증가할수록 탁도 값이 증가하는 경향을 나타내고 있으며, 12.5% 첨가구간이 0.102±0.002로 가장 높은 값을 나타내었고, 0% 첨가구간이 0.006±0.003으로 가장 낮은 값을 나타내었다. 이는 감식초 첨가량이 증가할수록 탁도 값이 증가하는 것으로 생각된다. Table 5 shows the results of chromaticity measurement of hangover dissolve beverage added with persimmon vinegar. In turbidity of persimmon vinegar beverages prepared by varying the amount of persimmon vinegar, turbidity values tended to increase as the amount of persimmon vinegar increased, with 12.5% addition section showing the highest value of 0.102 ± 0.002 and 0% addition section being 0.006 The lowest value was shown as ± 0.003. It is thought that turbidity value increases with the addition amount of persimmon vinegar.
마. 환원당 함량hemp. Reducing Sugar Content
감식초 첨가한 숙취해소음료의 환원당 측정 결과를 표 6에 나타내었다. 감식초 첨가량을 달리하여 제조한 감식초음료의 환원당은 감식초의 첨가량이 증가할수록 환원당의 함량이 낮게 나타났는데 0% 첨가구간이 12.9±0.38로 가장 높은 값을 나타내었고, 12.5% 첨가구간은 9.92±0.43으로 가장 낮은 값을 나타내었다. 환원당 함량은 감식초의 첨가량이 증가할수록 낮아지는 경향을 나타내었다. Table 6 shows the reducing sugar measurement results of hangover quench beverage added with persimmon vinegar. Reducing sugar content of the persimmon vinegar beverages prepared by varying the amount of persimmon vinegar decreased as the amount of persimmon vinegar increased, showing the highest value of 12.9 ± 0.38 and 12.5% of 9.92 ± 0.43. The lowest value was shown. The reducing sugar content tended to decrease as the amount of persimmon vinegar increased.
바. 총탄닌 함량bar. Total Tannin Content
감식초 첨가한 숙취해소음료의 총 탄닌 측정 결과를 표 7에 나타내었다. 감식초 첨가량을 달리하여 제조한 감식초음료의 총 탄닌은 감식초의 첨가량이 증가할수록 총탄닌 함량이 증가하는 경향을 나타내고 있으며, 12.5% 첨가구간이 0.190±0.004mg％로 가장 높은 값을 나타내었고, 0% 첨가구간이 0.091±0.001mg％로 가장 낮은 값을 나타내었다. 이는 감식초 첨가량이 증가할수록 총탄닌 함량이 증가하는 것으로 생각된다.Table 7 shows the results of measuring total tannins of hangover quench beverages added with persimmon vinegar. The total tannin content of the persimmon vinegar beverage prepared by varying the amount of persimmon vinegar tended to increase as the amount of persimmon vinegar increased, and the highest value was 0.190 ± 0.004mg% in the 12.5% addition section, and 0% The addition section showed the lowest value of 0.091 ± 0.001mg%. It is thought that the total tannin content increases as the amount of persimmon vinegar increases.
사. 무기질 함량four. Mineral content
감식초를 첨가한 숙취해소음료의 무기질 측정 결과를 표 8에 나타내었다. 감식초 첨가량을 달리하여 제조한 감식초의 Ca은 Control 구간이 14.74±0.23으로 가장 낮은 값을 나타내었고 12.5% 첨가구간이 21.37±2.15로 가장 높은 값을 보여 주었다. Cu의 경우 7.5% 첨가까지는 증가하는 경향을 나타내었으나 7.5%이상 첨가구간에서는 오히려 감소하는 경향을 보여 10% 첨가구간이 0.098±0.039로 가장 낮은 값을 나타내었다. K은 감식초 첨가량이 증가할수록 높은 함량을 보여 주고 있으며 12.5% 첨가구간이 208.60±3.42로 가장 높은 값을 나타내었다. Mg, Zn도 K와 유사한 경향을 보여 주었는데 감식초 첨가량이 증가할수록 함량이 높은 것으로 나타났 는데 12.5% 첨가구간이 각각 17.21±0.74, 0.386±0.102로 가장 높은 값을 나타내었으며, Control 구간이 각각 8.03±0.25, 0.274±0.005로 가장 낮은 값을 나타내었다. Mo, Na의 경우에는 Control 구간이 각각 0.0110±0.002, 116.16±0.94의 값을 나타내어 가장 높은 값을 나타내었으나 감식초 첨가량의 증가에 따라서는 큰 변화 없이 각 구간의 값이 비슷한 경향을 나타내었다. 이상의 결과에서 감식초를 첨가한 숙취해소음료의 무기질함량은 특히 Ca, K, Mg, Zn의 경우 감식초의 첨가량의 증가할수록 많은 함량을 나타내었다.Table 8 shows the results of measuring the mineral content of hangover soybean added with persimmon vinegar. Ca of the persimmon vinegar prepared by varying the amount of persimmon vinegar showed the lowest value with 14.74 ± 0.23 in the control section and the highest value with 21.37 ± 2.15 in the 12.5% addition section. In the case of Cu, it increased until 7.5% addition, but decreased in the addition section over 7.5%, showing the lowest value of 0.098 ± 0.039. K increased as the amount of persimmon vinegar increased, and the highest value was 208.60 ± 3.42 with 12.5% addition. Mg and Zn also showed similar tendency as K. The content of persimmon vinegar increased as the amount of persimmon vinegar increased. The 12.5% addition section showed the highest value of 17.21 ± 0.74 and 0.386 ± 0.102, respectively, and the control section was 8.03 ±. The lowest value was 0.25 and 0.274 ± 0.005. In the case of Mo and Na, the control section showed the highest value with 0.0110 ± 0.002 and 116.16 ± 0.94, respectively, but the value of each section showed similar tendency without significant change as the amount of persimmon vinegar increased. In the above results, the mineral content of hangover beverages added with persimmon vinegar showed more content as Ca, K, Mg, Zn increased with the addition of persimmon vinegar.
아. ALD 및 ALDH 활성 측정Ah. ALD and ALDH Activity Measurement
감식초를 첨가한 숙취해소음료의 알콜분해효소(ADH) 및 알데하이드 분해효소(ALDH)의 활성 측정 결과를 그래프 1에 나타내었다. 알콜분해효소의 경우 감식초 첨가량을 각각 0%, 2.5%, 5%, 7.5%, 10%, 12.5%에서 상대적인 효소 활성 증가는 각각 90.12%, 95.06%, 97.53%, 103.70%, 105.76%, 111.93%로 감식초 첨가량이 증가할수록 알코올분해효소의 활성이 증가함을 알 수 있었다. 또한 알데하이드분해효소의 활성은 감식초 첨가량을 각각 0%, 2.5%, 5%, 7.5%, 10%, 12.5%에서 상대적인 효소 활성 증가는 각각 96.97, 98.66, 101.51, 106.72, 113.78, 117.14%로 추출물이 증가할수록 효소 활성이 증가하였다.Graph 1 shows the results of the activity analysis of alcohol degrading enzyme (ADH) and aldehyde degrading enzyme (ALDH) of hangover beverage added with persimmon vinegar. In the case of alcoholase, the relative increase of enzyme activity at 90%, 2.5%, 5%, 7.5%, 10%, and 12.5% was increased by 90.12%, 95.06%, 97.53%, 103.70%, 105.76%, and 111.93%, respectively. As the amount of persimmon vinegar increased, the activity of alcoholase increased. In addition, the activity of aldehyde degrading enzyme was increased from 0%, 2.5%, 5%, 7.5%, 10%, and 12.5%, respectively, to 96.97, 98.66, 101.51, 106.72, 113.78, and 117.14%, respectively. Enzyme activity increased with increasing.
자. 호흡측정기를 이용한 알코올분해능 조사 character. Investigation of alcohol resolution using respiratory meter
감식초를 첨가한 숙취해소음료의 사람을 대상으로 한 호흡기 알코올분해능을 측정한 결과를 그래프 2에 나타내었다. 대조군에서는 알코올만 섭취한 경우 섭취 후 15분 이내 측정한 알코올농도가 0.055%로서 매우 빠르게 혈액 속으로 흡수되는 것을 알 수 있었고, 1시간 후 알코올농도는 0.068% 높아졌으며, 2시간 후 알코올농도는 0.051%, 3시간 후 알코올농도는 0.037%, 4시간 후 알코올농도는 0.030%, 5시간 후 0.012%로 나타났다. 실험군은 감식초를 7.5중량% 첨가한 숙취해소음료를 섭취 1시간 후 알코올섭취 후 15분 이내 측정한 알코올농도가 0.037%, 1시간 후 알코올농도는 0.034%, 2시간 후 알코올농도는 0.027%, 3시간 후 알코올농도는 0.020%, 4시간 후 알코올농도는 0.011%, 5시간 후 0.006%로 나타났다.Graph 2 shows the results of respiratory alcohol decay in humans of hangover quenched beverages containing persimmon vinegar. In the control group, it was found that the alcohol concentration measured within 15 minutes after ingestion of the alcohol was absorbed into the blood very quickly as 0.055%. After 1 hour, the alcohol concentration was increased by 0.068%, and the alcohol concentration was 0.051 after 2 hours. %, Alcohol concentration was 0.037% after 3 hours, alcohol concentration was 0.030% after 4 hours, and 0.012% after 5 hours. In the experimental group, the alcohol concentration was 0.037% measured within 15 minutes after ingesting alcohol 1 hour after ingestion of hangover quenched beverage containing 7.5% by weight of persimmon vinegar, 0.034% after 2 hours, 0.027% after 2 hours, 3 After 4 hours, the alcohol concentration was 0.020%, after 4 hours, the alcohol concentration was 0.011%, and after 5 hours, the alcohol concentration was 0.006%.
이와 같이 알코올섭취 15분 후 대조군의 알코올농도는 0.055%, 감식초음료를 섭취 후 알코올섭취 경우 알코올농도 0.037%로 낮은 값을 나타내었고, 알코올만 섭취한 경우는 5시간 후 알코올농도 0.011%로 감소하였으나 감식초를 첨가한 숙취해소음료를 섭취한 경우는 5시간 후 알코올농도 0.006%로 대조군에 비해 알코올 분해속도가 현저히 빠른 것을 확인할 수 있었다.As such, after 15 minutes of alcohol intake, the alcohol concentration of the control group was 0.055%, and after ingestion of vinegared beverages, the alcohol concentration was low as 0.037% .In case of alcohol only, the alcohol concentration decreased to 0.011% after 5 hours. In the case of drinking hangover drink added with persimmon vinegar, alcohol degradation rate was significantly faster than that of the control group with alcohol concentration 0.006% after 5 hours.
차. 관능평가car. Sensory evaluation
감식초를 첨가한 숙취해소음료의 관능평가 측정 결과를 표 9에 나타내었다. 감식초 첨가량을 달리하여 제조한 감식초음료의 각 구간별 관능평가 결과 색에 있어서는 감식초 7.5% 첨가구간 모두 3.45±0.74로 가장 높은 값을 얻었으며, 맛에 있어서는 7.5% 첨가구간이 4.36±1.00로 가장 높은 값을 얻었으며, 향에 있어서는 7.5% 첨가구간이 3.32±0.72로 가장 높은 값을 나타내었다. 입안의 느낌에 있어서는 7.5% 첨가구간이 3.45±0.96로 가장 높은 값을 얻었으며, 전체적인 기호도 를 조사한 결과는 7.5% 첨가구간이 3.50±1.01으로 가장 높은 점수를 얻었다. 이 결과 감식초를 7.5% 첨가한 구간이 소비자들이 먹기에 가장 좋은 것으로 판단된다. Table 9 shows the results of sensory evaluation of the hangover quench beverage containing persimmon vinegar. As a result of sensory evaluation for each section of persimmon vinegar beverages prepared by varying the amount of persimmon vinegar, the highest value was 3.45 ± 0.74 in the 7.5% addition section of persimmon vinegar and the highest in the taste was 4.36 ± 1.00 in the taste section. In the fragrance, the highest value of 3.32 ± 0.72 was found in the 7.5% addition period. In mouth feeling, the 7.5% addition section had the highest value of 3.45 ± 0.96, and the overall preference showed that the 7.5% addition section had the highest score of 3.50 ± 1.01. As a result, the section that added 7.5% persimmon vinegar seems to be the best for consumers to eat.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102349950A (en) * | 2011-10-20 | 2012-02-15 | 中山火炬职业技术学院 | Food, health product or pharmaceutical composition as well as preparation method and application thereof |
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| KR101479160B1 (en) * | 2014-03-21 | 2015-01-05 | 이창호 | Using herbal medicine prescription medicine fermented enzymes vinegar beverage and manufacturing methods threre of |
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