KR20160065497A - Manufacturing method of beverage for relieving hangovers and the beverage - Google Patents
Manufacturing method of beverage for relieving hangovers and the beverage Download PDFInfo
- Publication number
- KR20160065497A KR20160065497A KR1020140169530A KR20140169530A KR20160065497A KR 20160065497 A KR20160065497 A KR 20160065497A KR 1020140169530 A KR1020140169530 A KR 1020140169530A KR 20140169530 A KR20140169530 A KR 20140169530A KR 20160065497 A KR20160065497 A KR 20160065497A
- Authority
- KR
- South Korea
- Prior art keywords
- hangover
- weight
- concentrate
- beverage
- roasted roasted
- Prior art date
Links
- 206010019133 Hangover Diseases 0.000 title claims abstract description 61
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title abstract description 25
- 239000012141 concentrate Substances 0.000 claims abstract description 41
- 239000000284 extract Substances 0.000 claims abstract description 33
- 244000070406 Malus silvestris Species 0.000 claims abstract description 27
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000008247 solid mixture Substances 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 5
- 206010037888 Rash pustular Diseases 0.000 claims description 5
- 235000008434 ginseng Nutrition 0.000 claims description 5
- 208000029561 pustule Diseases 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims 3
- 240000002234 Allium sativum Species 0.000 claims 1
- 241000195493 Cryptophyta Species 0.000 claims 1
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 240000009164 Petroselinum crispum Species 0.000 claims 1
- 244000061458 Solanum melongena Species 0.000 claims 1
- 235000002597 Solanum melongena Nutrition 0.000 claims 1
- 240000006394 Sorghum bicolor Species 0.000 claims 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims 1
- 235000004611 garlic Nutrition 0.000 claims 1
- 239000002223 garnet Substances 0.000 claims 1
- 229910052892 hornblende Inorganic materials 0.000 claims 1
- 235000011197 perejil Nutrition 0.000 claims 1
- 235000011430 Malus pumila Nutrition 0.000 abstract description 22
- 235000015103 Malus silvestris Nutrition 0.000 abstract description 22
- 230000000694 effects Effects 0.000 abstract description 18
- 240000008866 Ziziphus nummularia Species 0.000 abstract description 16
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 244000046146 Pueraria lobata Species 0.000 abstract description 6
- 235000010575 Pueraria lobata Nutrition 0.000 abstract description 6
- 235000014443 Pyrus communis Nutrition 0.000 abstract description 6
- 244000141218 Alpinia officinarum Species 0.000 abstract description 3
- 241000657480 Crataegus pinnatifida Species 0.000 abstract description 3
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract description 3
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract description 3
- 239000001774 alpinia officinarum Substances 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 2
- 235000021511 Cinnamomum cassia Nutrition 0.000 abstract 2
- 235000017159 Crataegus pinnatifida Nutrition 0.000 abstract 2
- 244000010000 Hovenia dulcis Species 0.000 abstract 2
- 235000008584 Hovenia dulcis Nutrition 0.000 abstract 2
- 235000008504 concentrate Nutrition 0.000 description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 16
- 206010047700 Vomiting Diseases 0.000 description 13
- 230000008673 vomiting Effects 0.000 description 13
- 230000035622 drinking Effects 0.000 description 12
- 206010012735 Diarrhoea Diseases 0.000 description 11
- 206010019233 Headaches Diseases 0.000 description 10
- 231100000869 headache Toxicity 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 230000035922 thirst Effects 0.000 description 10
- 208000004998 Abdominal Pain Diseases 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- 206010028813 Nausea Diseases 0.000 description 7
- 206010037660 Pyrexia Diseases 0.000 description 7
- 201000006549 dyspepsia Diseases 0.000 description 7
- 230000008693 nausea Effects 0.000 description 7
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 6
- 241000220324 Pyrus Species 0.000 description 6
- 230000009471 action Effects 0.000 description 6
- 230000029087 digestion Effects 0.000 description 6
- 230000008030 elimination Effects 0.000 description 6
- 238000003379 elimination reaction Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 240000004371 Panax ginseng Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000001079 digestive effect Effects 0.000 description 4
- 241000411851 herbal medicine Species 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 206010016256 fatigue Diseases 0.000 description 3
- 210000000232 gallbladder Anatomy 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000020083 shōchū Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 235000001602 Digitaria X umfolozi Nutrition 0.000 description 2
- 240000003176 Digitaria ciliaris Species 0.000 description 2
- 235000017898 Digitaria ciliaris Nutrition 0.000 description 2
- 235000005476 Digitaria cruciata Nutrition 0.000 description 2
- 235000006830 Digitaria didactyla Nutrition 0.000 description 2
- 235000005804 Digitaria eriantha ssp. eriantha Nutrition 0.000 description 2
- 235000010823 Digitaria sanguinalis Nutrition 0.000 description 2
- 235000014716 Eleusine indica Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000220485 Fabaceae Species 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001698 pyrogenic effect Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 235000004758 Bergkiefer Nutrition 0.000 description 1
- 208000014181 Bronchial disease Diseases 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241001529572 Chaceon affinis Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000018783 Dacrycarpus dacrydioides Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 244000058871 Echinochloa crus-galli Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 206010017807 Gastric mucosal hypertrophy Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000081841 Malus domestica Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 235000010450 Pino mugo Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241001136577 Pinus mugo Species 0.000 description 1
- 240000007320 Pinus strobus Species 0.000 description 1
- 235000008578 Pinus strobus Nutrition 0.000 description 1
- 235000002914 Pinus uncinata Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 206010040943 Skin Ulcer Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 206010001584 alcohol abuse Diseases 0.000 description 1
- 208000025746 alcohol use disease Diseases 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000006136 alcoholysis reaction Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000021735 chronic enteritis Diseases 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940107131 ginseng root Drugs 0.000 description 1
- 244000309465 heifer Species 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001965 increasing effect Effects 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- 231100000566 intoxication Toxicity 0.000 description 1
- 230000035987 intoxication Effects 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 231100000544 menstrual irregularity Toxicity 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000009325 pulmonary function Effects 0.000 description 1
- 239000012629 purifying agent Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 231100000019 skin ulcer Toxicity 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- 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
-
- 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
-
- 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
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
-
- 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
-
- 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
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/81—Energy rations, e.g. emergency rations, survival rations
Landscapes
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 숙취 해소용 음료의 제조 방법 및 그 음료에 관한 것으로서, 보다 상세하게는 10 가지 원료인 맥아, 갈근, 대추, 갈화, 백편두, 산사, 지구자, 생강, 고량강 및 육계를 원료로 하여 제조된 복합 추출액, 배 농축액 및 사과 농축액을 함유하는 숙취 해소용 음료의 제조 방법 및 그 음료에 관한 것이다. The present invention relates to a method of manufacturing a beverage for hangover and a beverage thereof, and more particularly, to a method of manufacturing a beverage for hangover elimination and a beverage thereof, and more particularly to a method of producing a beverage for hangover by using 10 kinds of raw materials such as malt, pustule, jujube, The present invention relates to a method for producing a hangover-eliminating beverage containing a complex extract, a concentrate, and an apple concentrate prepared by the above method.
국제보건기구(WHO)의 보고에 따르면 전 세계 15세 이상 인구가 매년 6.2 L의 술을 소비하며, 음주 관련 질병으로 2012년 한 해에만 330 만 명이 사망했다. 한국은 조사 대상 190여 개국 중에서 15 위에 올랐으며, 이 순위는 아시아에서 가장 높은 순위이다. 또한 과음을 하면 수 일 동안이나 작업 능력이 저하되고, 일상 생활에도 나쁜 영향을 끼치며, 나아가 심각한 경우 알코올 중독이 발생할 수 있다. 이와 같이 음주 때문에 발생하는 경제, 사회적 손실은 금액으로 하면 연간 수조 원으로 추산된다고 한다.According to the World Health Organization (WHO), over 15-year-olds worldwide consume 6.2 liters of alcohol per year, and 3.3 million people die from alcohol-related illnesses in 2012 alone. Korea ranks 15th out of 190 countries surveyed, ranking the highest in Asia. Overeating can also reduce your ability to work for a few days, have a negative impact on your daily life, and can even lead to serious alcohol abuse. Thus, the economic and social losses caused by drinking are estimated to be the annual amount of water.
음주의 결과로서 나타나는 숙취의 원인은 명확히 밝혀지지는 않았으나, 일반적으로 알코올이 분해되는 과정에서 생기는 아세트알데히드(acetaldehyde)가 체내에서 완전히 분해되지 못해서 숙취가 발생하는 것으로 여겨지고 있다. 아세트알데히드는 에탄올의 수십 배 가량의 독성을 가지고 있으며, 간에서 아세트알데히드를 전부 분해하지 못하여 혈중 아세트알데히드의 양이 많아지게 되면 혈압이 저하되고 뇌로의 혈액순환이 나빠져 두통을 일으키거나 발열, 메스꺼움, 구토, 현기증, 탈수로 인한 갈증, 설사, 호르몬의 변조 및 근육통 등을 야기시킨다.The cause of hangover as a result of alcohol drinking is not clear, but it is generally believed that acetaldehyde, which is produced in the process of alcohol decomposition, is not completely decomposed in the body and hangover occurs. Acetaldehyde is toxic several tens of times as much as ethanol and does not completely decompose acetaldehyde in the liver. As the amount of acetaldehyde in the blood increases, blood pressure decreases and blood circulation to the brain deteriorates, causing headache, fever, nausea, Vomiting, dizziness, thirst due to dehydration, diarrhea, modulation of hormones and myalgia.
이러한 숙취로 인한 증상을 해소하기 위한 조성물에 대한 연구가 활발하게 진행되고 있다. 특히 대한민국 공개특허 제 2011-0005474 호에서는 감식초와 한약재를 함유한 숙취 해소용 혼합 음료의 제조 방법 및 그 음료에 대해 개시하고 있다.Research on compositions for relieving symptoms caused by such hangover has been actively conducted. In particular, Korean Patent Publication No. 2011-0005474 discloses a method for producing a mixed drink for hangover containing persimmon vinegar and herbal medicines and a drink thereof.
그러나 종래 기술은 대부분 알코올 분해를 통한 숙취 해소에 대한 연구에 초점이 맞추어져 있다. However, most of the prior arts focus on studies on hangover resolution through alcohol decomposition.
본 발명자는 알코올 분해 촉진과 함께 위장을 건강하게 하고 소화를 촉진시키면 숙취가 보다 더 효과적으로 해소될 수 있다는 것을 발견하고, 이에 본 발명을 완성하였다. The inventors of the present invention have found that hangover can be more effectively solved by promoting gastrointestinal health and promoting digestion along with promotion of alcohol decomposition. Thus, the present invention has been completed.
본 발명은 10 가지의 한약재의 혼합 추출액, 배 농축액 및 사과 농축액을 포함하는 숙취 해소용 음료의 제조 방법, 그 음료 및 상기 제조 방법으로 제조된 숙취 해소용 음료를 제공하는 것을 목적으로 한다. The present invention aims to provide a method for producing a hangover-removing beverage comprising 10 kinds of mixed extracts of herbal medicines, a concentrate of a bait, and an apple concentrate, a beverage thereof, and a beverage for removing hangovers produced by the above-mentioned production method.
상기의 목적을 달성하기 위하여 본 발명은 a) 고형분 혼합물 총 중량 대비 맥아, 갈근, 대추, 갈화, 백편두 및 산사를 각각 5 중량% 내지 20 중량%, 지구자, 생강 및 고량강을 각각 3 중량% 내지 15 중량% 및 육계를 2 중량% 내지 15 중량%를 혼합하여 고형분 혼합물로 하는 제 1 단계, b) 상기 고형분 혼합물에 물을 첨가하여 추출 후 여과하여 복합 추출액을 얻는 제 2 단계 및 c) 50 내지 80 브릭스(Brix) 배 농축액 및 50 내지 80 브릭스(Brix) 사과 농축액을 상기 복합 추출액과 혼합하는 제 3 단계를 포함하는 숙취 해소용 음료의 제조 방법을 제공한다.In order to attain the above object, the present invention provides a method for producing a solid content mixture, comprising the steps of: a) mixing 5 wt% to 20 wt% of malt, gilt, jujube, B) adding water to the solid mixture to extract and then filtering the mixture to obtain a combined extract; and c) a second step of adding water to the solid mixture to obtain a complex extract; and c) And a third step of mixing 50 to 80 Brix concentrate and 50 to 80 Brix apple concentrate with the combined extract.
본 발명은 상기 숙취해소용 음료의 제조방법으로 제조된 숙취해소용 음료를 제공한다.The present invention provides a hangover beverage made by the above-described method for producing a hangover beverage.
또 본 발명은 맥아, 갈근, 대추, 갈화, 백편두, 산사, 지구자, 생강, 고량강 및 육계 등을 원료로 하여 제조한 복합 추출액, 배 농축액 및 사과 농축액을 함유하는 숙취 해소용 음료를 제공한다.The present invention also provides a hangover-eliminating beverage containing a combination extract, a concentrate, and an apple concentrate prepared from malt, crab root, jujube, crab, white crab, mountain crab, earth crab, ginger, do.
본 발명의 숙취 해소용 음료의 성분들은 천연물에서 유래한 것으로, 인체에 무해하면서도 알코올 분해 작용, 건위 작용, 소화 촉진 작용 및 갈증 해소작용 등을 나타냄으로써 숙취 해소 효과가 뛰어난 장점이 있다. The components of the beverage for hangover elimination of the present invention are derived from natural products and exhibit an excellent effect of eliminating a hangover, because they are harmless to the human body and exhibit alcohololysis, dryness, digestion-promoting action and thirst-quenching action.
이하 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 a) 고형분 혼합물 총 중량 대비 맥아, 갈근, 대추, 갈화, 백편두 및 산사를 각각 5 중량% 내지 20 중량%, 지구자, 생강 및 고량강을 각각 3 중량% 내지 15 중량% 및 육계를 2 중량% 내지 15 중량%를 혼합하여 고형분 혼합물로 하는 제 1 단계, b) 상기 고형분 혼합물에 물을 첨가하여 추출 후 여과하여 복합 추출액을 얻는 제 2 단계 및 c) 50 내지 80 브릭스(Brix) 배 농축액 및 50 내지 80 브릭스(Brix) 사과 농축액을 상기 복합 추출액과 혼합하는 제 3 단계; 를 포함하는 숙취 해소용 음료의 제조 방법을 제공한다.The present invention relates to a method for producing a solid food preparation comprising a) 5% to 20% by weight of malt, pustule, jujube, crab, (B) a second step of adding water to the solid mixture, followed by extraction and filtration to obtain a combined extract, and c) a second step of adding 50 to 80 Brix, A third step of mixing the pellet concentrate and 50 to 80 Brix apple concentrate with the combined extract; And a method for producing a hangover-eliminating beverage.
본 발명자는 숙취해소에 좋은 음료 제조를 위해 다양한 원료를 가지고 다양한 성분에 대해 연구하였는데, 일부 원료 및 성분은 성능면에서는 우수하나 제품화에 어려움이 있고, 또 어떤 원료 및 성분은 다른 원료 및 성분과 함께 할 경우 그 효과가 반감되는 등의 문제점이 있음을 발견하였다. 또한 숙취해소를 위해서 알코올 분해를 위한 성분만 있어서는 그 효과가 충분하지 못함을 발견하고 이를 보강할 수 있는 성분들을 추가하여 본 발명을 완성하였다.The present inventor has studied various components with various raw materials for the production of good beverages for hangover resolution. Some raw materials and components are excellent in terms of performance, but they are difficult to commercialize, and some raw materials and components are mixed with other raw materials and ingredients The effect is reduced by half. In addition, in order to solve the hangover, it was discovered that the effect of the ingredient for alcoholysis was not sufficient, and the present invention was completed by adding ingredients that can reinforce it.
본 발명의 숙취해소용 음료는 알코올 분해 효과 및 위장 기능 강화와 소화촉진 효과가 있는 성분을 함께 사용함으로써 서로 증대되는 상승작용(synergism)을 나타내므로 이들을 혼합 사용하는 경우 숙취 해소에 매우 효과적이다. The beverage for hangover of the present invention exhibits synergism with each other by using the alcohol decomposing effect and the ingredients having the gastrointestinal function strengthening function and digestion promoting effect together, and therefore, it is very effective for the hangover relief when mixed with these.
이하 본 발명에 포함되는 원료에 대해 설명한다. Hereinafter, raw materials included in the present invention will be described.
본 발명은 알코올 분해 촉진, 해열 및 갈증 해소 효과 등을 위해 지구자, 갈근 및 갈화 등을 포함한다.The present invention encompasses diabetic, pyrogenic and pyrogenic diseases for promoting alcohol decomposition, antipyretic and thirst-relieving effects.
상기 지구자는 갈매나무과의 헛개나무(Hovenina dulcis)의 과병을 가진 열매를 건조한 것으로, 냄새가 나고 맛이 쓰면서 떫다. 열병으로 인한 번열, 구갈, 딸꾹질 및 이뇨를 돕는 효능이 있다.The planet is dried with fruit of Hovenina dulcis (Hovenina dulcis), smelled and tasted. It has the effect of helping the fever, burning, hiccups and diuresis caused by fever.
상기 갈근은 콩과(Leguminosae)에 속한 다년생 등본인 칡(Pueraria thunbergiana)의 주피(周皮)를 제거한 뿌리를 건조한 것으로, 땀을 내고, 열을 내리게 하여 고열 및 두통을 치료하고, 갈증을 멎게 한다. 소화불량, 두통, 빈혈, 이질, 복통, 감기 및 구토를 치료하는데 쓰이고 소화를 돕는 효능이 있다.The Puerariae root is a dry root of Pueraria thunbergiana which is a perennial copy of Leguminosae, which sweats and feels heat, treats high fever and headache, and stops thirst . It is used to treat indigestion, headache, anemia, dysentery, abdominal pain, colds and vomiting, and helps digestion.
상기 갈화는 콩과(Leguminosae)에 속한 다년생 등본인 칡(Pueraria thunbergiana)의 꽃봉오리를 건조한 것으로, 풀냄새가 나며, 약성은 달다. 갈증, 식욕부진, 복부팽만, 구토증 등에 사용된다. The gallbladder is a dried bud of Pueraria thunbergiana, a perennial copy belonging to Leguminosae. It has a grassy smell and a mild sweetness. Thirst, anorexia, abdominal distension, vomiting, etc.
또한 건위 작용 및 소화 촉진작용 등이 뛰어난 맥아, 산사, 백편두, 고량강 및 육계를 선택하였다. In addition, maltose, sansa, white mackerel, goat mackerel, and broiler chicks were selected for their excellent action and digestive action.
상기 맥아는 벼과의 대맥(大麥)의 싹을 내어 말린 후 살짝 볶은 것으로, 달콤한 냄새가 있고, 맛은 달고, 약성은 따뜻하다. 비위허약으로 인한 소화 장애에 효능이 있으며 특히 밀가루음식에 대한 소화불량에 사용된다. 본 발명에서, 상기 맥아는 바람직하게는 80 % 이상 연한 갈색으로 볶은 것을 사용하는데, 볶은 것을 사용하면 약효 상승, 독성 완화 및 맛을 좋게 하는 효과가 있기 때문이다. The malt is dried out by sprouting the root of the barnyardgrass of rice paddy, roasted slightly, has a sweet smell, has a sweet taste, and is soft. It is effective for digestive disorders caused by weakness and especially for the indigestion of flour food. In the present invention, the malt is preferably roasted with 80% or more of light brown. When roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted
상기 산사는 장미과 산사나무(Crataegus pinnatifida) 및 동속식물의 익은 열매를 건조한 것으로, 특이한 냄새가 있고 맛은 약간 시고 달며, 약성은 따뜻하다. 비위를 따뜻하게 하여 소화를 촉진시키며, 고기를 먹고 체했을 때 효과가 있고, 복통, 구토, 설사, 위산과다 및 만성장염을 치료하는 효능이 있다. 본 발명에서, 상기 산사는 바람직하게는 90 % 이상 갈색으로 볶은 것을 사용하는데, 볶은 것을 사용하면 약효 상승 및 독성 완화 효과가 있기 때문이다. The horseshoe crab is dried with the ripe berries of Rosaceae Crataegus pinnatifida and its plants. It has a peculiar odor, a little bitter taste, and a weakness. It promotes digestion by warming the noodles, is effective when it eats meat, and has the effect of treating abdominal pain, vomiting, diarrhea, gastric hyperplasia and chronic enteritis. In the present invention, it is preferable to use at least 90% of the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted
상기 백편두는 콩과의 편두(Dolichos lablab L.)의 씨를 말하며, 백편두는 습사가 비에 정체되어 일어나는 설사, 대하, 구토에 쓰며 만성질환으로 인한 소화흡수력의 감퇴 제거에 효과가 있으며 여름철 감기에도 사용한다. 항암작용, 면역증가작용이 있다고 알려져 있다. 본 발명에서 백편두는 바람직하게는 볶지 않은 날 것을 사용한다. 볶은 것을 사용하는 경우 지방성분이 분리되어 유출된 수 있기 때문이다.The backbone refers to the seed of the bean's head (Dolichos lablab L.), and the backbone is used for diarrhea, epilepsy, vomiting caused by stasis in the rain. It is effective in eliminating the decay of the digestive absorption due to chronic diseases. do. It is known that it has anti-cancer action and immunity increasing action. In the present invention, the egg white is preferably a non-roasted egg. If you use roasted, the fat component may be separated and leaked.
상기 고량강은 생강과에 속하는 고량강(Alpinia officinarum)의 뿌리줄기를 이르는 것으로, 갑작스럽게 몸이 싸늘해지는 증상, 속이 차갑고 토하는 증상, 근육경련을 동반한 구토설사, 복통을 치료한다고 알려져 있다. The Kohyang River is known to treat the roots of Alpinia officinarum belonging to the ginger family. It is known to treat sudden body cold, cold vomiting, vomiting diarrhea accompanied by muscle spasms, and abdominal pain.
상기 육계는 녹나무과의 육계나무의 나무껍질을 이르는 것으로, 하초가 찬 것을 치료하고 허리와 무릎 연약증, 양기부족, 소변을 자주보고 묽게 보는 것, 묽은 변, 설사, 구토, 생리불순, 생리통, 산후어혈복통, 종기, 피부궤양, 사지마비동통 등에 사용한다고 알려져 있다.
The broiler is a broiler tree that reaches the tree bark of camphor tree. It treats the cold water of the wastewater, and it treats waist and knee weakness, shortage of ovary, frequent urination, dilute stool, diarrhea, vomiting, menstrual irregularity, Abdominal pain, boils, skin ulcers, and limb paralysis.
마지막으로, 상기 위액 분비와 혈액 순환 촉진을 통한 건위 작용을 하며, 알코올 분해 및 신경 안정 등의 효과가 있는 대추 및 생강을 선택하였다. Lastly, jujube and ginger were selected which have a gastric effect by promoting gastric juice secretion and blood circulation, and have effects such as alcohol decomposition and nervous stability.
상기 대추는 갈매나무과에 속하는 활엽 교목인 대추나무의 열매로, 우리나라에서 옛날부터 중요한 과일의 하나이며 약용과 식용을 겸하여 재배되었다. 식용으로 사용하는 경우에는 다른 과일류와 달라 대량으로 먹는 것은 아니며 영양학적인 효과 면에서 보다는 아직 알려지지 않은 어떤 미지물질의 효능에 기대하여 약용으로 사용하는 것이 통례이다. 한방에서는 노화를 방지하는 신비로운 생약 또는 식품으로 취급되어 왔다. 한방에서는 대추의 열매는 자양제, 신경안정제, 혈액정화제, 수피는 하제, 뿌리는 하열, 어린잎은 전갈의 자상에 경험적으로 쓰인다.The jujube is a fruit of a jujube, a branch tree belonging to the family Seagull, and has been cultivated as a medicinal and edible food. When it is used for food, it is different from other fruits and does not eat in large quantities. It is common to use it as a medicinal product in anticipation of the efficacy of some unknown substance which is not known in terms of nutritional effect. Herbal medicine has been treated as a mysterious herbal medicine or food to prevent aging. In one room, the fruit of jujube is used as a nourishing agent, a nervous stabilizer, a blood purifying agent, a bark of lark, a root of lower bark, and a young leaf.
상기 생강은 생강과에 속하는 생강의 뿌리로, 감기로 인한 오한, 발열, 두통, 구토, 해수, 가래를 치료하며 식중독으로 인한 복통설사, 복만에도 효과가 있으며, 위액분비 촉진, 소화력 증진, 심장흥분 작용, 혈액순환 촉진 및 억균작용 등의 효능이 있다.
The ginger is a root of ginger belonging to ginger. It treats chills, fever, headache, vomiting, seawater and sputum caused by cold. It is also effective against abdominal pain and diarrhea caused by food poisoning, and promotes gastric secretion, digestive power enhancement, Action, promotion of blood circulation, and the effect of insecticidal action.
상기 10 여가지 종류의 약재를 '복합 추출액 원료' 라고 정의하며, 이들을 혼합한 것을 '고형분 혼합물' 로 정의한다. 상기 '고형분 혼합물' 을 물로 추출한 것을 '복합 추출액' 이라고 한다.
The above-mentioned ten kinds of medicinal materials are defined as 'a raw material of a combined extract', and a mixture thereof is defined as a 'solid mixture'. The 'solid mixture' extracted with water is called 'complex extract'.
본 발명의 일 구현예에 있어서, 상기 복합 추출액은 맥아, 갈근, 대추, 갈화, 백편두 및 산사를 각각 5 중량% 내지 20 중량%, 지구자, 생강 및 고량강을 각각 3 중량% 내지 15 중량% 및 육계를 2 중량% 내지 15 중량%를 포함하는 것이 각각의 효과를 내면서 다른 성분의 작용을 저해하지 않아서 적절하다. 더욱 바람직하게는 맥아, 갈근, 대추, 갈화, 백편두 및 산사를 각각 10 중량% 내지 15 중량%, 지구자, 생강 및 고량강을 각각 5 중량% 내지 10 중량% 및 육계를 3 중량% 내지 8 중량%를 포함한다.
In one embodiment of the present invention, the combined extract comprises 5 wt% to 20 wt% of each of malt, crabgrass, jujube, crab, white crab, and white crab, 3 wt% to 15 wt% By weight and the broiler weight range of 2% by weight to 15% by weight are suitable because they do not interfere with the action of other ingredients while giving each effect. More preferably 10 to 15% by weight of malt, pustule, jujube, gall bladder, backbone and silkworm, 5 to 10% by weight each of plum, ginger, and highland weight, and 3 to 8% By weight.
본 발명자는 본 발명에서 제공하는 숙취 해소용 음료가 하기에 나열한 배 및 사과의 효능을 가짐과 동시에 과당이나 합성 감미료를 사용하는 대신에 배 및 사과 특유의 단맛으로 제품의 맛을 좋게 하여 섭취에 거부감을 감소시킬 목적으로 상기 복합 추출액에 배 농축액 및 사과 농축액을 혼합하여 본 발명의 숙취해소용 음료를 제조하였다.The inventor of the present invention has found that the hangover-eliminating beverage provided by the present invention has the effects of the pear and apple listed below and, at the same time, improves the taste of the product with the sweetness unique to the pear and apple instead of using fructose or synthetic sweetener, The beverage concentrate and the apple concentrate were mixed with the combined extract to prepare a hangover beverage of the present invention.
상기 배(pear)는 배나무속에 속하는 배나무의 열매로서, 알칼리성 식품으로 주성분은 탄수화물이고, 당분(과당 및 자당) 10 내지 13 %, 사과산, 주석산, 시트르산 등의 유기산, 비타민 B, 비타민 C, 섬유소 및 지방 등이 들어 있다. 배는 중탕해서 먹으면 배가 차고 아플 때 증상을 완화해 준다. 또한, 기관지 질환에 효과가 있어 감기, 해소, 천식 등에 좋으며, 배변과 이뇨 작용을 돕는다. 가래와 기침을 없애고 목이 쉬었을 때나 종기를 치료하는데 효능이 있다.The pear is a fruit of a pear which belongs to the genus Pears. It is an alkaline food. Its main component is carbohydrate. It contains 10 to 13% of sugar (fructose and sucrose), organic acids such as malic acid, tartaric acid and citric acid, vitamin B, vitamin C, And fat. When a boat is hot, it helps to relieve symptoms when the stomach is cold and sick. In addition, it is effective for bronchial diseases, and it is good for cold, relief, asthma, and helps defecation and diuretic action. It is effective in eliminating sputum and coughs, and in treating throat and boils.
상기 사과(apple)는 장미과에 속하는 사과나무의 열매로서, 평과라고 불리기도 한다. 알칼리성 식품으로, 칼로리가 적고 몸에 좋은 성분이 많이 들어있다. 또한 칼륨은 몸 속의 염분을 배출시켜 고혈압 예방과 치료에 도움을 준다. 수용성 식이섬유인 펙틴은 위액의 점도를 높여 소화를 돕고 장의 규칙성을 주어 장 카타르나 변비에 효과적이다. 또한 악성 콜레스테롤을 내보내어 급격한 혈압상승을 억제해주며, 페놀산은 체내의 불안정한 유해산소를 무력화시켜 뇌졸중을 예방한다. 사과에 함유된 케세틴은 폐 기능을 강하게 하여 담배연기나 오염물질로부터 폐를 보호해주는 효능이 있다.
The apple (apple) is a fruit of an apple tree belonging to Rosaceae, and it is also called a peony. It is an alkaline food. It contains a lot of calorie and good ingredients. In addition, potassium helps to prevent and treat hypertension by releasing salt in the body. Pectin, a water soluble dietary fiber, increases the viscosity of the gastric juice and helps digestion and improves bowel regularity. In addition, the release of malignant cholesterol to suppress the rapid rise in blood pressure, phenolic acid in the body to neutralize the harmful oxygen to prevent stroke. The ketethin contained in apples has the effect of strengthening the pulmonary function and protecting lungs from tobacco smoke and pollutants.
다음으로 본 발명에서 제공하는 숙취 해소용 음료의 제조 방법에 관하여 각 단계 별로 더욱 상세하게 설명한다. Next, each step of the method for producing a hangover-free beverage according to the present invention will be described in more detail.
본 발명의 제 1 단계의 복합 추출액을 제조할 때에는, 이물질을 골라내어 약재를 선별하는 과정을 거친다. 그 후 약재를 일정한 크기로 절단하여 고형분 혼합물로 하는데, 일반적으로 한약재를 절단할 때 사용하는 기구 및 방법을 사용한다.When preparing the combined extract of the first step of the present invention, the foreign substance is picked out to select the medicinal materials. Thereafter, the medicinal material is cut into a predetermined size to prepare a solid mixture. In general, the apparatus and method used for cutting the medicinal herb are used.
본 발명의 제 2 단계의 복합 추출액은 상기 고형분 혼합물을 고형분 혼합물 총 중량 대비 5 내지 15 배의 정제수를 사용하여 추출하여 얻을 수 있으며, 7 내지 12 배의 정제수를 사용하는 것이 더 바람직하나 이에 한정되지 않는다. 상기 추출은 추출탱크에 넣은 후, 98 ± 2 ℃ 에서 4 시간 동안 추출할 수 있다. The combined extract of the second step of the present invention can be obtained by extracting the solid mixture using purified water of 5 to 15 times the total weight of the solid mixture, more preferably 7 to 12 times of purified water, but not limited thereto Do not. The extraction can be carried out in an extraction tank and then extracted at 98 ± 2 ° C for 4 hours.
본 발명의 제 3 단계의 배 농축액 및 사과 농축액의 당도는 50 내지 80 브릭스(Brix)인 것이 바람직하고, 65 내지 75 브릭스(Brix) 인 것이 더 바람직하나, 이에 한정되지 않는다.
The sugar concentration of the concentrate of the third step and the apple concentrate of the present invention is preferably 50 to 80 Brix, more preferably 65 to 75 Brix, but is not limited thereto.
본 발명의 일 구현예에 있어서, 상기 숙취 해소용 음료의 제조 방법의 제 2 단계 및 제 3 단계의 각 단계 이후 살균하는 단계를 더 포함할 수 있다. In one embodiment of the present invention, the method may further include a step of sterilizing the steps of the second step and the third step of the method for producing the hangover-removing beverage.
상기 살균하는 단계의 살균 방법은 식품공전의 혼합음료에 대한 규격기준을 적용한 품질 검사를 통과할 수 있는 방법이면 그 제한이 없으나, 제 2 단계 후에는 스팀 살균조에서 살균하는 것이 바람직하고, 제 3단계 후에는 혼합 음료의 품질 변화를 최소화하기 위하여 90 ~ 100 ℃에서 약 30 초 간 고온 순간 살균과정(HTST)을 거치는 것이 바람직하다.
The sterilization method of the sterilization step is not limited as long as it can pass the quality inspection by applying the standards for mixed drinks of food circulation. However, after the second step, sterilization is preferable in the steam sterilization tank, It is preferable to carry out a high temperature instant sterilization process (HTST) at 90 to 100 DEG C for about 30 seconds in order to minimize the quality change of the mixed beverage.
본 발명에서 제공하는 제조 방법의 제 3 단계에서, 숙취 해소용 음료 총 중량에 대하여 상기 복합 추출액 80 내지 90 중량%, 상기 배 농축액 3 내지 10 중량% 및 상기 사과 농축액 2 내지 10 중량%를 혼합하는 것이 바람직하나 이에 한정되지 않는다.
In the third step of the manufacturing method provided by the present invention, 80 to 90% by weight of the combined extract, 3 to 10% by weight of the concentrate and 2 to 10% by weight of the apple concentrate are mixed with respect to the total weight of the hangover- But is not limited thereto.
본 발명의 제조 방법의 제 3 단계 이후에는 산도 조절제로 산도를 조절할 수 있는데, 일반적으로 혼합 음료에 사용되는 산도 조절제를 사용할 수 있다. After the third step of the production process of the present invention, the acidity can be controlled by an acidity regulator. In general, an acidity regulator used in a mixed drink can be used.
산도 조절제는 식품의 산도를 적절한 범위로 조정하기 위하여 사용되는 식품 첨가제로, 구연산, 사과산, 탄산칼슘, 탄산수소나트륨, 구연산나트륨, 염산, 수산화나트륨, 황산알루미늄칼륨, 인산나트륨 등이 사용될 수 있으며, 구연산인 것이 바람직하다.
As the food additive used to adjust the acidity of the food to an appropriate range, citric acid, malic acid, calcium carbonate, sodium hydrogencarbonate, sodium citrate, hydrochloric acid, sodium hydroxide, potassium aluminum sulfate, sodium phosphate, It is preferably citric acid.
또한 본 발명은 맥아, 갈근, 대추, 갈화, 백편두, 산사, 지구자, 생강, 고량강, 육계를 포함하는 복합 추출액, 배 농축액 및 사과 농축액을 함유하는 숙취 해소용 음료를 제공한다.The present invention also provides a hangover eliminating beverage containing a combination extract, a concentrate, and an apple concentrate, which comprises malt, ginseng root, jujube, crab, white ginseng, mountain ginseng, earth ginseng, ginger, highland ginseng and broiler.
본 발명의 일 구현예에 있어서, 상기 복합 추출액은 맥아, 갈근, 대추, 갈화, 백편두 및 산사를 각각 5 중량% 내지 20 중량%, 지구자, 생강 및 고량강을 각각 3 중량% 내지 15 중량% 및 육계를 2 중량% 내지 15 중량%를 혼합한 고형분 혼합물을 추출 후 여과하여 얻은 것이 바람직하나 이에 한정되지 않는다. 더욱 바람직하게는 맥아, 갈근, 대추, 갈화, 백편두 및 산사를 각각 10 중량% 내지 15 중량%, 지구자, 생강 및 고량강을 각각 5 중량% 내지 10 중량% 및 육계를 3 중량% 내지 8 중량%를 포함한다.
In one embodiment of the present invention, the combined extract comprises 5 wt% to 20 wt% of each of malt, crabgrass, jujube, crab, white crab, and white crab, 3 wt% to 15 wt% % And a broiler weight of 2% by weight to 15% by weight is extracted and filtered. However, the present invention is not limited thereto. More preferably 10 to 15% by weight of malt, pustule, jujube, gall bladder, backbone and silkworm, 5 to 10% by weight each of plum, ginger, and highland weight, and 3 to 8% By weight.
본 발명의 다른 일 구현예에 있어서, 상기 숙취 해소용 음료 총 중량에 대하여 상기 복합 추출액 80 내지 90 중량%, 상기 배 농축액 3 내지 10 중량% 및 상기 사과 농축액 2 내지 10 중량%를 혼합된 것이 바람직하나 이에 한정되지 않는다.
In another embodiment of the present invention, it is preferable that 80 to 90% by weight of the combined extract, 3 to 10% by weight of the concentrate and 2 to 10% by weight of the apple concentrate are mixed with respect to the total weight of the hangover- But is not limited thereto.
또한 본 발명은 본 발명에서 제공하는 숙취 해소용 음료의 제조 방법에 의해 제조된 숙취 해소용 음료를 제공한다.
The present invention also provides a beverage for hangover elimination produced by the method for producing a beverage for hangover resolution provided by the present invention.
이하 본 발명을 비한정적인 실시예에 의해 더욱 상세하게 설명한다. 하기에 개시되는 본 발명의 실시 형태는 어디까지 예시로써, 본 발명의 범위는 이들의 실 시 형태에 한정되지 않는다. 본 발명의 범위는 특허청구범위에 표시되었고, 더욱이 특허청구범위 기록과 균등한 의미 및 범위 내에서의 모든 변경을 함유하고 있다. 또한, 이하의 실시예, 비교예에서 함유량을 나타내는 "%" 및 "부"는 특별히 언급하지 않는 한 질량 기준이다.Hereinafter, the present invention will be described in more detail by way of non-limiting examples. The embodiments of the present invention described below are by way of example only and the scope of the present invention is not limited to these embodiments. The scope of the present invention is indicated in the claims, and moreover, includes all changes within the meaning and range of equivalency of the claims. In the following Examples and Comparative Examples, "%" and "part" representing the content are on a mass basis unless otherwise specified.
제조예Manufacturing example 1. 배 농축액 제조 1. Manufacture of concentrated concentrate
병충과 및 부패과를 골라내고 선별한 배 10 kg을 정수로 3 내지 4 회 세척한 후, 파쇄기를 이용하여 파쇄한 후 압력 추출기에 넣어 150 ℃의 온도로 4 시간 동안 추출하였다. 추출된 배즙을 규조토 여과기로 청징(clarification) 여과한 다음 저장조로 이송시켰다. 그 후 연속식 진공농축기를 이용하여 72 Brix 이상 될 때까지 진공 농축시켰다. 상기 72 Brix 이상으로 농축된 배 농축액을 스팀 살균조에서 95 ℃의 온도로 10 분 동안 살균하였다. 살균 완료 후, 갈색을 띠는 배 농축액이 제조되었으며, 품질 검사를 실시한 후 최종적으로 배 농축액을 얻었다.Pests and decay were picked out and 10 kg of the selected pears were washed 3 to 4 times with water, crushed using a crusher, and then put into a pressure extractor and extracted at a temperature of 150 ° C for 4 hours. The extracted juice was clarified with a diatomaceous filter, filtered and transferred to a storage tank. It was then concentrated in vacuo to a Brix greater than 72 Brix using a continuous vacuum concentrator. The above concentrated concentrate of 72 Brix or more was sterilized in a steam sterilization tank at a temperature of 95 캜 for 10 minutes. After sterilization, a brown concentrate was prepared. After the quality test, the concentrate was finally obtained.
제조예Manufacturing example 2. 사과 농축액 제조 2. Production of apple concentrate
병충과 및 부패과를 골라내고 선별한 사과 10 kg을 정수로 3 내지 4 회 세척한 후, 파쇄기를 이용하여 파쇄한 후 압력 추출기에 넣어 97 ± 5 ℃의 온도로 4 시간 동안 추출하였다. 추출된 사과즙을 규조토 여과기로 청징(clarification) 여과한 다음 저장조로 이송시켰다. 그 후 연속식 진공농축기를 이용하여 72 Brix 이상 될 때까지 진공 농축시켰다. 상기 72 Brix 이상으로 농축된 사과 농축액을 스팀 살균조에서 95 ℃의 온도로 10 분 동안 살균하였다. 살균 완료 후, 사과 농축액이 제조되었으며, 품질 검사를 실시한 후 최종적으로 사과 농축액을 얻었다.10 kg of apples picked out from pests and decayed plants were washed 3 to 4 times with water, crushed using a crusher, put into a pressure extractor and extracted at a temperature of 97 ± 5 ° C. for 4 hours. The extracted apple juice was clarified with a diatomaceous filter, filtered and transferred to a storage tank. It was then concentrated in vacuo to a Brix greater than 72 Brix using a continuous vacuum concentrator. The apple concentrate concentrated above 72 Brix was sterilized in a steam sterilization tank at a temperature of 95 캜 for 10 minutes. After sterilization, an apple concentrate was prepared. After the quality test, an apple concentrate was finally obtained.
제조예Manufacturing example 3. 복합 추출액 제조 3. Production of complex extract
이물질을 골라내어 선별한 맥아, 갈근, 대추, 갈화, 백편두, 산사, 지구자, 생강, 고량강 및 육계를 각각 6 kg을 흐르는 정수에 씻은 후 추출탱크에 넣었다. 6 kg of each of the selected maltose, pupae, jujube, crab, white pine, mountain pine, earth pine, ginger, heifer and broiler were washed in running water and placed in an extraction tank.
상기 복합추출액의 원료 총 중량 대비 12 배의 정제수를 추출탱크에 넣은 후, 98 ± 2 ℃에서 4 시간 동안 추출하였다. 추출한 여액을 마이크로 필터로 여과한 후, 여과된 추출액을 85 ± 2 ℃에서 8 분간 살균하였다. 살균 완료 후 규격기준을 적용하여 품질 검사를 실시한 후 최종적으로 복합 추출액을 얻었다.Twelve times more purified water than the total weight of the raw material of the complex extract was put in an extraction tank and then extracted at 98 ± 2 ° C. for 4 hours. The extracted filtrate was filtered with a microfilter, and the filtered extract was sterilized at 85 ± 2 ° C for 8 minutes. After completion of sterilization, the quality standard was applied and quality inspection was conducted. Finally, the combined extract was obtained.
실시예Example 1. 숙취 해소용 음료의 제조 1. Manufacture of beverage for hangover
상기 실시예 3에서 제조한 복합 추출액 90 중량%, 실시예 1에서 제조한 배 농축액 6 중량%, 실시예 2에서 제조한 사과 농축액 4 중량%를 첨가하고 균일하게 혼합하였다. 90% by weight of the combined extract prepared in Example 3, 6% by weight of the concentrate prepared in Example 1 and 4% by weight of the apple concentrate prepared in Example 2 were added and mixed uniformly.
상기 혼합액에 산도 0.4를 맞추기 위하여 구연산을 혼합액 총 중량에 대하여 약 0.1 내지 0.2 중량% 첨가한 후 균일하게 혼합하여 상기 구연산을 충분히 용해시켰다. 상기 용해된 혼합액을 마이크로 필터로 여과한 뒤, 고온 순간 살균기를 통과하여 97 ± 2 ℃의 온도로 30 초간 살균하였다. 세병기를 통과하여 세척된 용기에 살균된 용액을 일정량씩 충진하고 밀봉하여 포장하였다. 포장된 제품은 최종 품질검사를 실행하여 숙취해소 음료를 얻었다.
To adjust the acidity to 0.4, citric acid was added to the mixed solution in an amount of about 0.1 to 0.2 wt% based on the total weight of the mixed solution, and the mixture was uniformly mixed to dissolve the citric acid sufficiently. The dissolved mixture was filtered through a microfilter, passed through a high-temperature instant sterilizer, and sterilized at a temperature of 97 占 폚 for 30 seconds. The sterilized solution was packed in a container which had been washed through three stages, packed in a certain amount, sealed and packed. The packaged product was subjected to a final quality test to obtain a hangover-free beverage.
실험예Experimental Example . 숙취 해소용 음료의 숙취 해소 효과. Hangover elimination effect of hangover drink
비교 compare 실험예Experimental Example 1. One.
평소 숙취가 있고 주량이 소주 기준으로 180 mL ~ 360 mL 정도인 건강하고 평범한 22세 ~ 49세의 성인 남녀 40 명을 대상으로 하여 숙취해소 효과를 확인하는 실험을 하였다. 임상 시험 대상자의 구체적인 신체 특징은 하기 표 1에 기재하였다. Forty adults, aged 22 to 49 years old, who had normal hangovers and had alcohol concentration of 180 mL ~ 360 mL on a soju basis were tested to confirm the effect of hangover resolution. The specific physical characteristics of the subjects of the clinical trial are shown in Table 1 below.
임상 시험 대상자 40 명에게 알코올 함량 19 %의 소주 한잔에 안주로 삼겹살 1 점을 같이 섭취하게 하고, 1인당 총 소주 1 병 (360 mL)을 40분 동안 마시게 하였으며, 음주 4시간 후 발열, 갈증, 취기, 두통, 피로, 소화불량, 메스꺼움(욕지기), 구토, 복통 및 설사 등의 10개 항목에 숙취 유무에 따라 하기와 같은 평가 기준을 적용해 중복 응답으로 점수를 매기게 하였다. Forty patients were divided into three groups. One group (40%) and the other group (40%) were given one cup of shochu alcohol (19% The following criteria were applied according to the presence or absence of hangover in 10 items such as aches, headache, fatigue, indigestion, nausea (nausea), vomiting, abdominal pain and diarrhea.
0=전혀 없음, 1=없음, 2=보통, 3=있음, 4=아주 심함0 = none, 1 = none, 2 = moderate, 3 = yes, 4 = very severe
상기 10개의 항목의 값을 모두 합한 평가 결과를 하기 표 2에 나타내었다. The evaluation results obtained by adding the values of the above 10 items are shown in Table 2 below.
실험예Experimental Example 1. One.
상기 비교 실험예 1을 실시한 40 명을 대상으로 상기 비교 실험예 1 실시 후 7일 째 되는 날에 동일한 방법으로 알코올 함량 19 %의 소주 한잔에 안주로 삼겹살 1 점을 같이 섭취하게 하고, 1인당 총 소주 1 병 (360 mL)을 40분 동안 마시게 한 후, 상기 실시예 1 에서 제조한 숙취해소 음료(120 mL)를 섭취하게 하였다. In the same manner as in Comparative Experimental Example 1, 40 persons who had undergone Comparative Experimental Example 1 were consecutively administered with 1 cup of an alcoholic bean pod in an alcoholic beverage having an alcohol content of 19% One bottle of shochu (360 mL) was allowed to drink for 40 minutes, and then the hangover-free beverage (120 mL) prepared in Example 1 was taken.
음주 4시간 후 발열, 갈증, 취기, 두통, 피로, 소화불량, 메스꺼움(욕지기), 구토, 복통 및 설사 등의 10개 항목에 숙취 유무에 따라 하기와 같은 평가 기준을 적용해 중복 응답으로 점수를 매기게 하였다. After 4 hours of drinking, 10 items such as fever, thirst, aches, headache, fatigue, indigestion, nausea (nausea), vomiting, abdominal pain and diarrhea were evaluated according to the presence or absence of hangover. I was tied up.
0=전혀 없음, 1=없음, 2=보통, 3=있음, 4=아주 심함0 = none, 1 = none, 2 = moderate, 3 = yes, 4 = very severe
상기 10개의 항목의 값을 모두 합한 평가 결과를 하기 표 2에 나타내었다. The evaluation results obtained by adding the values of the above 10 items are shown in Table 2 below.
숙취증상
Hangover symptoms
대상자수
Number of subjects
숙취해소개선율
평균(%)Per person
Hangover Introduction Melodic
Average(%)
평가점수합계
Total score
평가점수
(평균)Individual
Rating
(Average)
평가점수합계
Total score
평가점수
(평균)Individual
Rating
(Average)
pyrexyFever
pyrexy
thirstThirst
thirst
intoxicationOdor (醉 气)
intoxication
headacheHeadache (headache)
headache
tirednessFatigue
tiredness
(消化不良)
maldigestionIndigestion
(Poor digestion)
maldigestion
(욕지기)
nauseasickness
(queasiness)
nausea
vomitingVomiting
vomiting
abdominalgiaAbdominal pain (abdominal pain)
abdominalgia
diarrheaDiarrhea
diarrhea
상기 개인별 평가점수(평균) 및 1인당 숙취해소 효과율 평균(%)은 하기 수학식 1 및 수학식 2로 계산하여 결과를 얻었다.The individual rating scores (average) and the average hangover effectiveness rate per person (%) were calculated by the following equations (1) and (2).
상기 표 2의 결과를 통하여 본 발명의 숙취 해소용 음료가 인체에 부작용이 없으면서 갈증, 두통, 소화불량, 오심 등의 숙취 증상을 해소 효과가 뛰어나다는 것을 확인하였다.From the results of Table 2, it was confirmed that the hangover-eliminating beverage of the present invention had no adverse effects on the human body, and was excellent in relieving hangover symptoms such as thirst, headache, indigestion and nausea.
임상 시험 평가 대상자 총 40명은 숙취 해소 효과에 대해 모두 만족한다고 응답하였다. A total of 40 subjects answered that they were satisfied with the hangover resolution effect.
또한, 임상 시험 평가 대상자 총 40 명 중 23 명은 평소 음주 시 발열이 있거나 갈증이 있었는데, 본 발명의 숙취 해소용 음료의 음용 후에는 열이 나지 않고 갈증해소가 되었다고 응답하였다. In addition, 23 out of 40 subjects in the clinical test subjects had fever or thirst during drinking, and after drinking the hangover drink of the present invention, they were not fevered and thirst was resolved.
또한, 임상 시험 평가 대상자 총 40 명 중 5 명은 평소에 술을 많이 하지 못하여 소주 두 잔만 마시면 얼굴이 붉어지고 화끈거려 대인관계에서 어려움을 겪었지만, 본 발명의 숙취 해소용 음료의 음용 후에는 상기의 모든 증세가 개선되었다고 응답하였다. In addition, five out of the total of 40 patients who were evaluated for clinical trials had not been able to drink a lot of alcohol in the usual manner, and when drinking only two cups of shochu, their faces became red and hot and suffered from interpersonal difficulties. However, All the symptoms were improved.
또한, 임상 시험 평가 대상자 총 40 명 중 7 명은 위장기능이 약하여 술자리에서 설사를 하거나 화장실을 가는 경우가 많다고 하였는데, 본 발명의 숙취 해소용 음료의 음용 후에는 화장실을 가지 않고, 배가 편안해졌다고 응답하였다.In addition, 7 out of 40 patients who were evaluated for clinical trials answered that they had diarrhea or go to the bathroom because of their weak gastrointestinal function. However, after drinking the hangover drink of the present invention, .
또한, 임상 시험 평가 대상자 총 40 명 중 19 명은 본 발명의 숙취 해소용 음료의 음용 후에 술이 빨리 깨고 몸이 가뿐해졌다고 하였다.In addition, 19 out of the total of 40 patients who were evaluated for clinical trials reported that the drinking of the hangover elimination drink of the present invention quickly broke out and the body became comfortable.
또한, 임상 시험 평가 대상자 총 40 명 중 16 명은 술을 마신 다음 날 아침에 심한 갈증이 있었지만, 본 발명의 숙취 해소용 음료의 음용 후에는 술을 마신 다음 날 아침에 갈증이 없었다고 응답하였다. In addition, 16 out of the 40 patients who were evaluated for clinical trials had severe thirst in the morning after drinking, but after the drinking of the hangover elimination drink of the present invention, they were not thirsty the morning after drinking.
또한, 임상 시험 평가 대상자 총 40 명 중 12 명은 1 달 동안 계속된 속취해소 효과 시험에서 부작용이 발견되거나 문제점이 없다고 응답하였다. In addition, 12 out of 40 patients who were evaluated for clinical trials were found to have no side effects or problems in the last 1 month of the test.
따라서, 본 발명의 숙취해소 음료는 인체에 부작용이 발생하지 않으며, 숙취해소 효과가 뛰어나 음주 후 숙취를 해소하기 위한 방법으로 유용하고 간편하게 이용될 수 있을 것이다.Accordingly, the hangover-eliminating beverage of the present invention has no adverse effect on the human body and is excellent in the effect of eliminating the hangover, so that it can be usefully and easily used as a method for solving hangover after drinking.
Claims (8)
b) 상기 고형분 혼합물에 물을 첨가하여 추출 후 여과하여 복합 추출액을 얻는 제 2 단계; 및
c) 50 내지 80 브릭스(Brix) 배 농축액 및 50 내지 80 브릭스(Brix) 사과 농축액을 상기 복합 추출액과 혼합하는 제 3 단계; 를 포함하는 숙취 해소용 음료의 제조 방법. a) 5% to 20% by weight of malt, pustule, jujube, crab, backbone, and white crab, respectively, based on the total weight of the solid mixture, 3% to 15% % To 15% by weight of a solid content mixture;
b) adding water to the solid mixture to extract and then filtering to obtain a combined extract; And
c) a third step of mixing 50-80 Brix concentrate and 50-80 Brix apple concentrate with the combined extract; ≪ / RTI >
상기 제 2 단계 및 제 3 단계의 각 단계 이후 살균하는 단계를 더 포함하는 숙취 해소용 음료의 제조 방법. The method according to claim 1,
Further comprising the step of sterilizing after each step of the second step and the third step.
상기 제 2단계의 복합 추출액은 상기 제 1 단계의 고형분 혼합물 총 중량 대비 5 내지 15 배의 정제수를 사용하여 추출하는 것을 특징으로 하는 숙취 해소용 음료의 제조 방법. The method according to claim 1,
Wherein the combined extract of the second step is extracted using purified water of 5 to 15 times the total weight of the solid mixture of the first step.
상기 제 3 단계에서 숙취 해소용 음료 총 중량에 대하여 상기 복합 추출액 80 내지 90 중량%, 상기 배 농축액 3 내지 10 중량% 및 상기 사과 농축액 2 내지 10 중량%를 혼합하는 것을 특징으로 하는 숙취 해소용 음료의 제조 방법. The method according to claim 1,
In the third step, 80 to 90% by weight of the combined extract, 3 to 10% by weight of the concentrate and 2 to 10% by weight of the apple concentrate are mixed with respect to the total weight of the hangover- ≪ / RTI >
상기 제 3 단계 이후에 산도 조절제로 구연산을 더 첨가하는 것을 특징으로 하는 숙취 해소용 음료의 제조 방법. The method according to claim 1,
And adding citric acid as an acidity regulator after the third step.
상기 복합 추출액은 맥아, 갈근, 대추, 갈화, 백편두 및 산사를 각각 5 중량% 내지 20 중량%, 지구자, 생강 및 고량강을 각각 3 중량% 내지 15 중량% 및 육계를 2 중량% 내지 15 중량%를 혼합한 고형분 혼합물을 추출 후 여과하여 얻은 것을 특징으로 하는 숙취 해소용 음료. The method of claim 6,
Wherein the combined extract comprises 5 wt% to 20 wt% of malt, ginseng, jujube, garnet, backbone and sorghum in an amount of 3 wt% to 15 wt%, respectively, and 2 wt% to 15 wt% By weight of a solid content mixture obtained by extracting and filtering the solid content mixture.
상기 숙취 해소용 음료 총 중량에 대하여 상기 복합 추출액 80 내지 90 중량%, 상기 배 농축액 3 내지 10 중량% 및 상기 사과 농축액 2 내지 10 중량%를 혼합하는 것을 특징으로 하는 숙취 해소용 음료.The method of claim 6,
Characterized in that 80 to 90% by weight of the combined extract, 3 to 10% by weight of the concentrate and 2 to 10% by weight of the apple concentrate are mixed with respect to the total weight of the hangover-removing beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140169530A KR20160065497A (en) | 2014-12-01 | 2014-12-01 | Manufacturing method of beverage for relieving hangovers and the beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140169530A KR20160065497A (en) | 2014-12-01 | 2014-12-01 | Manufacturing method of beverage for relieving hangovers and the beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160065497A true KR20160065497A (en) | 2016-06-09 |
Family
ID=56138799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140169530A KR20160065497A (en) | 2014-12-01 | 2014-12-01 | Manufacturing method of beverage for relieving hangovers and the beverage |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160065497A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798219A (en) * | 2017-01-06 | 2017-06-06 | 四川理工学院 | A kind of sobering-up beverage and preparation method thereof |
| CN109497521A (en) * | 2018-11-19 | 2019-03-22 | 河北菓芝素食品制造有限公司 | One seed manure custard and its preparation process |
| CN110113958A (en) * | 2016-12-16 | 2019-08-09 | 韩国韩医学硏究院 | Contain Semen Lablab Album extract as effective component for eliminating the composition for being still drank after a night and preventing, improve or treat Alcoholic gastrointestinal disease |
| KR102289438B1 (en) * | 2021-02-17 | 2021-08-12 | 강주영 | health food composition manufacturing method including Hovenia dulcis, Sorbus commixta, Alnus Japonica and kudzu vine, health food composition manufactured by the same |
| CN114145405A (en) * | 2021-12-15 | 2022-03-08 | 龙岩学院 | Health beverage for relieving alcoholism and protecting liver and preparation method thereof |
| KR20220039099A (en) | 2020-09-21 | 2022-03-29 | 농업회사법인 주식회사 함양산양삼 | Composition containing syrup extracts of pear and radish enhanced with mountain-cultivated ginseng and preparation thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110005474A (en) | 2009-07-10 | 2011-01-18 | 경북대학교 산학협력단 | The manufacturing method of beverage having eliminatory effect of ethanol-induced hangover and containing persimmon vinegar etc, and the beverage |
-
2014
- 2014-12-01 KR KR1020140169530A patent/KR20160065497A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110005474A (en) | 2009-07-10 | 2011-01-18 | 경북대학교 산학협력단 | The manufacturing method of beverage having eliminatory effect of ethanol-induced hangover and containing persimmon vinegar etc, and the beverage |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110113958A (en) * | 2016-12-16 | 2019-08-09 | 韩国韩医学硏究院 | Contain Semen Lablab Album extract as effective component for eliminating the composition for being still drank after a night and preventing, improve or treat Alcoholic gastrointestinal disease |
| US11357812B2 (en) | 2016-12-16 | 2022-06-14 | Korea Institute Of Oriental Medicine | Composition containing Dolichos lablab Linn. extract as active ingredient for easing hangovers, and preventing, alleviating or treating alcoholic gastrointestinal diseases |
| CN106798219A (en) * | 2017-01-06 | 2017-06-06 | 四川理工学院 | A kind of sobering-up beverage and preparation method thereof |
| CN109497521A (en) * | 2018-11-19 | 2019-03-22 | 河北菓芝素食品制造有限公司 | One seed manure custard and its preparation process |
| KR20220039099A (en) | 2020-09-21 | 2022-03-29 | 농업회사법인 주식회사 함양산양삼 | Composition containing syrup extracts of pear and radish enhanced with mountain-cultivated ginseng and preparation thereof |
| KR102289438B1 (en) * | 2021-02-17 | 2021-08-12 | 강주영 | health food composition manufacturing method including Hovenia dulcis, Sorbus commixta, Alnus Japonica and kudzu vine, health food composition manufactured by the same |
| CN114145405A (en) * | 2021-12-15 | 2022-03-08 | 龙岩学院 | Health beverage for relieving alcoholism and protecting liver and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bakhru | Foods that heal: The natural way to good health | |
| KR101880894B1 (en) | Food composition comprising the mixed herbal extract as an active ingredient | |
| KR20160065497A (en) | Manufacturing method of beverage for relieving hangovers and the beverage | |
| KR101539864B1 (en) | Beverage for curing of hangover | |
| KR101469916B1 (en) | making method of stock for sliced raw fish and water of spice | |
| KR101202988B1 (en) | Healthy beverage and its manufacturing method | |
| KR101632794B1 (en) | METHOD OF MANUFACTURING PILL COMPRISED OF Protaetia brevitarsis seulensis | |
| KR101768184B1 (en) | Composition for eliminating hangover with medicinal herbs classified as a food ingredient and Manufacturing method thereof | |
| KR20170010474A (en) | Manufacturing method of beverage for relieving hangovers and the beverage | |
| KR101961356B1 (en) | Composition of Extract of Cirsium Japonicum and Manufacturing method thereof | |
| KR102452902B1 (en) | Herbal medicinal liquor and its manufacturing method | |
| KR20120008263A (en) | Manufacturing method of liquid cactus beverage | |
| KR101200092B1 (en) | The method to make a herbal pickle using unripe peach and oriental medicine | |
| KR102238009B1 (en) | Red ginseng products containing noni and the process for the preparation thereof | |
| KR102404644B1 (en) | Composition for removing Hangover and health functional food comprising the same | |
| KR102136053B1 (en) | Composition for Removing Hangover Comprising Herb Extract and Beverage Thereof | |
| KR20110113709A (en) | Process for the preparation of beverage composition aining vanadium and beverage composition containing vanadium prepared therefrom | |
| CN106222012A (en) | A kind of fig wine alleviating rheumatism | |
| KR102050554B1 (en) | Composition for hangover treatment and manufacturing method for the same | |
| CN106509532A (en) | Health-care beverage for preventing and treating oral ulcer and preparation method of health-care beverage | |
| KR101327802B1 (en) | Fermented extract of eel and manufacturing process of the same | |
| Aziz et al. | Fruit & vegetable juice therapy | |
| KR20070120220A (en) | A method of anti-hangover functional beverage that the dropwort for main ingredient | |
| CN105012727B (en) | A kind of all natural male's property accelerating agent and its production technology | |
| KR20200132274A (en) | A Method of Making Healthy Foods Using Ginger |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |