JP2010275288A - Functional composition for preventing and improving hangover, food and food additive containing the same - Google Patents
Functional composition for preventing and improving hangover, food and food additive containing the same Download PDFInfo
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- JP2010275288A JP2010275288A JP2009168466A JP2009168466A JP2010275288A JP 2010275288 A JP2010275288 A JP 2010275288A JP 2009168466 A JP2009168466 A JP 2009168466A JP 2009168466 A JP2009168466 A JP 2009168466A JP 2010275288 A JP2010275288 A JP 2010275288A
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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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- 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
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8965—Asparagus, e.g. garden asparagus or asparagus fern
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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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
Description
本発明は、宿酔を予防及び改善する機能性組成物とこれを含む食品及び食品添加剤に関する。 The present invention relates to a functional composition for preventing and improving drunkenness, a food containing the same, and a food additive.
会食や接待が多く、ストレスが溜まる現代人にとって飲酒は避けられないものであり、飲み過ぎは、一時的に動悸、頭痛、渇症、吐き気、胃腸障害、下痢などの二日酔いの症状（hangover）を生じる。 Drinking is inevitable for modern people who have a lot of dinner and entertainment, and stress is accumulated. Overdose temporarily causes hangover symptoms such as palpitation, headache, thirst, nausea, gastrointestinal disorders, and diarrhea. Arise.
このため、以前からエタノールの毒性を軽減させたり、毒性の発現を阻害できる物質に関する研究および実験が行われており、その結果、天然食品や漢方材料から抽出した成分を含有した様々な健康補助食品が開発されている（キム・ジョンハンら、韓国農化学会誌、３８（６）、pp５４９〜５５３、１９９５）。 For this reason, research and experiments have been conducted on substances that can alleviate the toxicity of ethanol or inhibit the development of toxicity, and as a result, various health supplements containing ingredients extracted from natural foods and Kampo materials. Has been developed (Kim Jong Han et al., Korean Agricultural Chemical Society Journal, 38 (6), pp 549-553, 1995).
最近になり、漢方薬剤又は民間療法として宿酔症状の解消に有効であると知られている人参、エゾウコギなどの成分を主成分とする各種製剤形態の機能性食品が開発された。この中で人参を主成分とする滋養強壮ドリンク剤が数多く販売されるようになり、さらに、蜂蜜、ビタミンなどの各種成分を適量混合して滋養強壮剤として販売されている。 Recently, functional foods in various pharmaceutical forms have been developed, which are mainly composed of ingredients such as ginseng and sorghum, which are known to be effective in eliminating symptom symptoms as Kampo medicines or folk remedies. Among them, a lot of nourishing tonic drinks mainly composed of carrots are sold, and further, various ingredients such as honey and vitamins are mixed and sold as nourishing tonics.
人参、エゾウコギ（非特許文献１）、カミメボウキ（Ocimum sanctum Linn）、ティノスポラマラバリカ（tinosporamalabarica）（非特許文献２）などの生薬とメラトニンなどの生体物質が宿酔症状の解消作用があると報告されているが、飲酒に伴う多様な宿酔の症状の中で一部の症状にのみ効果があるにすぎず、宿酔症状の解消効果が小さいことが分かった。 It is reported that herbal medicines such as carrots, Ezoukogi (Non-patent document 1), Ocimum sanctum Linn, tinosporamalabarica (Non-patent document 2) and biological substances such as melatonin have an action to resolve drunkenness. However, it was found that only a part of the various symptoms of drunkenness associated with drinking are effective, and the effect of relieving drunkenness is small.
最近は、モヤシを主原料とした植物エキスを含有した製品と、未胚芽および大豆抽出物を含有した製品が紹介されている。しかし、これらの製品も製剤の安全性面で解決しなければならない問題点が多い。 Recently, products containing plant extracts made mainly of sprout and products containing ungermed and soy extracts have been introduced. However, these products also have many problems that must be solved in terms of the safety of the preparation.
このように、飲酒後の宿酔症状を解消するために、各種生薬剤を含むドリンク剤が販売されているが、一部の生薬剤を含むドリンク剤は、全身倦怠感、腹部膨満感、吐き気又は腹痛などを誘発する場合があり、さらに、一部のドリンク剤は、高価の生薬剤を使うため、価格が高くなるという問題点もある。
そこで、本発明は、上記のような現代人の飲酒による悪影響を解決して元気な日常生活が営めるよう、人体への副作用のない、宿酔を予防及び改善することができる機能性組成物を開発し、本発明に至った。すなわち、本発明の目的は、人体への副作用がなく、宿酔解消に効果的な宿酔を予防及び改善する機能性組成物とこれを含む食品及び食品添加剤を提供することである。 Therefore, the present invention provides a functional composition that can prevent and improve drunkenness without side effects on the human body so that the adverse effects caused by drinking of modern people as described above can be solved and a healthy daily life can be conducted. Developed and arrived at the present invention. That is, an object of the present invention is to provide a functional composition that has no side effects on the human body and prevents and improves drunkenness that is effective in eliminating drunkenness, and a food and a food additive containing the same.
上記目的を達成するために本発明は、飲酒に伴う宿酔を解消する効果を有する機能性組成物を提供する。より詳細には、アスパラガス抽出物、セリ抽出物、よもぎ抽出物からなる群より選択された組み合わせを主成分として含有する宿酔を予防及び改善する機能性組成物を提供する。前記組成物は、アスパラガス抽出物、セリ抽出物、及びよもぎ抽出物を主成分として含有する宿酔を予防及び改善する機能性組成物を含む。また、前記組成物にビタミンB群とフラクトオリゴ糖からなる群より選択された組み合わせを付加成分として含む宿酔を予防及び改善する機能性組成物を提供する。前記組み合わせは、ビタミンB群とフラクトオリゴ糖である機能性組成物を含む。前記抽出物は、水、エタノール、メタノール、ブタノールのような低級アルコール又はこれらの混合溶媒、好ましくは水に可溶な抽出物を含む。前記主成分は、アスパラガス抽出物３０〜５０重量％、セリ抽出物２０〜４０重量％、よもぎ抽出物１０〜３０重量％からなることを特徴とする。前記付加成分として含有される成分は、ビタミンB群０．１〜５重量％、フラクトオリゴ糖５〜２５重量％からなることを特徴とする。 In order to achieve the above object, the present invention provides a functional composition having an effect of eliminating drunkenness associated with drinking. More specifically, the present invention provides a functional composition for preventing and improving drunkenness containing as a main component a combination selected from the group consisting of an asparagus extract, a seri extract, and a wormwood extract. The said composition contains the functional composition which prevents and improves the drunkenness which contains an asparagus extract, a seri extract, and a wormwood extract as a main component. Moreover, the functional composition which prevents and improves the sickness which contains the combination selected from the group which consists of a vitamin B group and fructooligosaccharide as an additional component in the said composition is provided. The combination includes a functional composition that is a vitamin B group and a fructooligosaccharide. The extract includes water, a lower alcohol such as ethanol, methanol, butanol or a mixed solvent thereof, preferably an extract soluble in water. The main component is 30 to 50% by weight of asparagus extract, 20 to 40% by weight of seri extract, and 10 to 30% by weight of wormwood extract. The component contained as the additional component is 0.1 to 5% by weight of vitamin B group and 5 to 25% by weight of fructooligosaccharide.
上記のように、本発明は、アスパラガス抽出物、セリ抽出物、よもぎ抽出物からなる群より選択された組み合わせを主成分として、ビタミンB群とフラクトオリゴ糖を付加成分として含有する宿酔を予防及び改善する機能性組成物は、宿酔解消に優れた効果を有する。これを有効成分として含有する食品、食品添加剤又は健康機能食品を製品化することで、現代人の飲酒後の宿酔を予防及び改善のために有効かつ便利に利用することができる。 As described above, the present invention is based on a combination selected from the group consisting of asparagus extract, seri extract, and wormwood extract as a main component, and prevents drunkness containing vitamin B group and fructooligosaccharide as additional components. The functional composition to be improved has an excellent effect on eliminating drunkenness. By commercializing a food, a food additive or a health functional food containing this as an active ingredient, it is possible to effectively and conveniently use the drunkenness after drinking of modern people for prevention and improvement.
以下、本発明を詳細に説明する。
本発明のアスパラガス抽出物、セリ抽出物、よもぎ抽出物は、下記のようにして得ることができる。
Hereinafter, the present invention will be described in detail.
The asparagus extract, seri extract, and wormwood extract of the present invention can be obtained as follows.
まず、アスパラガス、セリ、よもぎを、それぞれ乾燥して摩砕して粉末化した後、各乾燥重量の好ましくは約２〜２０倍、より好ましくは約３〜７倍に至る容積の水、メタノール、エタノール及びブタノールのような低級アルコール、又はこれらの約１：０．１〜１：１０混合比の混合溶媒、好ましくは、水を用い、好ましくは２０〜１００℃、より好ましくは６０〜８０℃の抽出温度で、好ましくは約０．５時間〜２日、より好ましくは１時間〜１日間、所定時間の間隔で熱水抽出、冷浸抽出、還流冷却抽出又は超音波抽出などの抽出方法、好ましくは、熱水抽出で好ましくは１回〜５回、より好ましくは３回連続抽出して減圧濾過し、濾過抽出物を真空回転濃縮機にて、好ましくは２０〜１００℃、より好ましくは２０〜７０℃で減圧濃縮して、水、低級アルコール又はこれらの混合溶媒に可溶な各抽出物を得ることができる。 First, asparagus, seri and wormwood are each dried and ground to powder, and then each volume of water and methanol is preferably about 2 to 20 times, more preferably about 3 to 7 times the dry weight. , Lower alcohols such as ethanol and butanol, or a mixed solvent thereof in a mixing ratio of about 1: 0.1 to 1:10, preferably water, preferably 20 to 100 ° C., more preferably 60 to 80 ° C. Extraction method such as hot water extraction, immersion extraction, reflux cooling extraction or ultrasonic extraction at a predetermined time interval, preferably at an extraction temperature of about 0.5 hours to 2 days, more preferably 1 hour to 1 day, Preferably, it is extracted with hot water extraction preferably once to 5 times, more preferably 3 times and vacuum filtration, and the filtered extract is preferably 20 to 100 ° C., more preferably 20 with a vacuum rotary concentrator. Concentrate under reduced pressure at ~ 70 ° C , It is possible to obtain water, a lower alcohol or soluble Each extract mixed solvents thereof.
また、本発明は、上記方法で得られたアスパラガス抽出物、セリ抽出物、よもぎ抽出物からなる群より選択された組み合わせを主成分として、ビタミンB群とフラクトオリゴ糖からなる群より選択された組み合わせを付加成分として含む宿酔を予防及び改善する機能性組成物と、その他の食品成分を含有する食品を提供する。 Further, the present invention is selected from the group consisting of vitamin B group and fructooligosaccharide, with the combination selected from the group consisting of asparagus extract, seri extract and wormwood extract obtained by the above method as the main component. Provided are a functional composition for preventing and improving drunkenness including a combination as an additional component, and a food containing other food components.
前記食品には、菓子類、糖類、アイスクリーム製品類、乳加工品、食肉製品、魚肉製品、豆腐類又は寒天、食用油脂類、麺類、茶類、飲料類、特殊栄養食品、健康補助食品、調味食品、氷、人参製品類、キムチづけ食品、干し肉類などと、その他の食品類が含まれる。 The food includes sweets, sugars, ice cream products, processed milk products, meat products, fish products, tofu or agar, edible oils and fats, noodles, teas, beverages, special nutrition foods, health supplements, Seasoned food, ice, carrot products, kimchi food, dried meat, and other foods are included.
一方、前記食品の形態は、粉末、顆粒、錠剤、カプセル、液相又は飲料形態である。 On the other hand, the form of the food is powder, granule, tablet, capsule, liquid phase or beverage form.
また、本発明は、アスパラガス抽出物、セリ抽出物、よもぎ抽出物からなる群より選択された組み合わせを主成分とし、ビタミンB群とフラクトオリゴ糖からなる群より選択された組み合わせを付加成分として含む宿酔を予防及び改善する機能性組成物食品添加剤を提供する。 In addition, the present invention includes as a main component a combination selected from the group consisting of asparagus extract, seri extract, and wormwood extract, and includes a combination selected from the group consisting of vitamin B group and fructooligosaccharide as an additional component. A functional composition food additive for preventing and improving drunkenness is provided.
前記食品添加剤の形態は、粉末、顆粒、錠剤、カプセル、液相又は飲料形態である。 The form of the food additive is powder, granule, tablet, capsule, liquid phase or beverage form.
また、本発明は、上記食品添加剤を食品に殺菌剤、香辛料、調味剤、種々の栄養剤、ビタミン、鉱物（電解質）、合成風味剤及び天然風味剤などの風味剤、着色剤及び充填剤（チーズ、チョコレートなど）、ペクチン酸及びその塩、アルギン酸及びその塩、有機酸、保護コロイド性増粘剤、pH調節剤、安定化剤、防腐剤、グリセリン、アルコール、炭酸飲料に使われる炭酸化剤など、又は食品素材の必須原料として使用されることを特徴とする食品添加剤の利用方法を提供する。この時、食品添加剤は、食品を浸漬、噴霧又は混合して前記食品に添加することができ、このような添加剤の割合はそれほど重要ではないが、本発明の組成物１００重量部当たり約０〜２０重量部の範囲で選択するのが一般的である。 In addition, the present invention provides the above food additives to foods such as bactericides, spices, seasonings, various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and fillers. (Cheese, chocolate, etc.), pectinic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol, carbonated for carbonated beverages The present invention provides a method for using a food additive characterized by being used as an essential ingredient of a food material or a food material. At this time, the food additive can be added to the food by dipping, spraying or mixing the food, and the ratio of such additives is not so important, but about 100 parts by weight of the composition of the present invention. The selection is generally in the range of 0 to 20 parts by weight.
食品は、果物、野菜、果物や野菜の乾燥製品又は切断製品、果物ジュース、野菜ジュース、これらの混合ジュース、チップ類、麺類、畜産加工食品、水産加工食品、乳加工食品、発酵乳食品、豆類食品、穀類食品、微生物発酵食品、製菓製パン、味付け類、肉加工類、酸性飲料水、カンゾウ類、ハブ類のうちのいずれか１つ又は１つ以上である。 Foods are fruits, vegetables, dried products or cut products of fruits and vegetables, fruit juices, vegetable juices, mixed juices of these, chips, noodles, processed livestock foods, processed fishery products, processed milk products, fermented milk foods, legumes It is any one or more of food, cereal food, microbial fermented food, confectionery bread, seasoning, meat processing, acidic drinking water, licorice, and hubs.
また、本発明は、アスパラガス抽出物、セリ抽出物、よもぎ抽出物からなる群より選択された組み合わせを主成分として、ビタミンB群とフラクトオリゴ糖からなる群より選択された組み合わせを付加成分として含む宿酔を予防及び改善する機能性組成物の他に、食品学的に許容可能な食品補助添加剤を含む健康機能食品を提供する。 In addition, the present invention includes as a main component a combination selected from the group consisting of asparagus extract, seri extract, and wormwood extract, and a combination selected from the group consisting of vitamin B group and fructooligosaccharide as an additional component. In addition to a functional composition for preventing and improving drunkenness, a health functional food containing a food supplement that is foodically acceptable is provided.
前記健康機能食品は、粉末、顆粒、錠剤、カプセル又は飲料形態の健康機能食品を含む。 The health functional food includes health functional food in powder, granule, tablet, capsule or beverage form.
本発明は、宿酔を予防及び改善効果を示す前記組成物、及び食品学的に許容可能な食品補助添加剤を含む健康機能食品を提供する。前記組成物を添加できる食品には、例えば、各種食品類、飲料、ガム、茶、ビタミン複合剤、健康機能食品類などがある。 The present invention provides a health functional food comprising the composition exhibiting an effect of preventing and improving sickness, and a food supplement that is foodically acceptable. Examples of foods to which the composition can be added include various foods, beverages, gums, teas, vitamin complex agents, and health functional foods.
また、宿酔を予防及び改善する目的で食品又は飲料に添加することができる。この時、食品又は飲料中の前記組成物の量は、一般的に、本発明の健康機能食品組成物の場合、食品の全重量の好ましくは０．０１〜１５重量％、より好ましくは０．１〜１０重量％であり、健康飲料組成物の場合は、１００mlを基準にして好ましくは０．０１〜１５g、より好ましくは０．１〜１０gの割合である。 It can also be added to foods or beverages for the purpose of preventing and improving drunkenness. At this time, in the case of the health functional food composition of the present invention, the amount of the composition in the food or beverage is generally preferably 0.01 to 15% by weight, more preferably 0. In the case of a health drink composition, the proportion is preferably 0.01 to 15 g, more preferably 0.1 to 10 g based on 100 ml.
本発明の健康飲料組成物は、前記組成物を所定の割合で必須成分として含む以外に、液体成分において特別な制限はなく、一般飲料と同様に、様々な香味剤又は天然炭水化物などを追加成分として含むことができる。上述の天然炭水化物の例には、ぶどう糖、果糖などの単糖；マルトース、蔗糖などの二糖；デキストリン、シクロデキストリンなどの通常の糖である多糖；およびキシリトール、ソルビトール、エリスリトールなどの糖アルコールがある。上記以外の香味剤としては、天然香味剤（ソーマチン、ステビア抽出物（例：レバウディオサイドＡ、グリチルリチンなど）、及び合成香味剤（サッカリン、アスパルテームなど）を有利に用いることができる。前記天然炭水化物の割合は、本発明の組成物１００ml当たり、通常約１〜２０g、好ましくは、約５〜１２gである。 The health drink composition of the present invention has no particular limitation on the liquid component other than containing the composition as an essential component at a predetermined ratio, and as with general beverages, various flavoring agents or natural carbohydrates are additional components. Can be included as Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides that are normal sugars such as dextrin and cyclodextrin; and sugar alcohols such as xylitol, sorbitol, and erythritol . As flavoring agents other than the above, natural flavoring agents (thaumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of carbohydrate is usually about 1-20 g, preferably about 5-12 g, per 100 ml of the composition of the invention.
さらにまた、本発明の組成物は、種々の栄養剤、ビタミン、鉱物（電解質）、合成風味剤及び天然風味剤などの風味剤、着色剤及び充填剤（チーズ、チョコレートなど）、ペクチン酸及びその塩、アルギン酸及びその塩、有機酸、保護コロイド性増粘剤、pH調節剤、安定化剤、防腐剤、グリセリン、アルコール、炭酸飲料に使われる炭酸化剤などを含むことができる。この他に本発明の組成物は、天然果物ジュース及び果物ジュース飲料及び野菜飲料を製造するための果肉を含むことができる。このような成分は、独立的に又は組み合わせて用いることができる。このような添加剤の割合はそれほど重要ではないが、本発明の組成物１００重量部に対して約０〜約２０重量部の範囲で選択されるのが一般的である。 Furthermore, the composition of the present invention comprises various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and fillers (cheese, chocolate, etc.), pectic acid and its Salts, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, and the like can be included. In addition, the composition of the present invention may include pulp for producing natural fruit juices and fruit juice drinks and vegetable drinks. Such components can be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of about 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.
本発明の組成物として、クエン酸、フマル酸、アジピン酸、乳酸、リンゴ酸などの有機酸、リン酸ナトリウム、リン酸カリウム、酸性ピロリン酸塩、ポリリン酸塩などのリン酸塩、ポリフェノール、カテキン（catechin）、アルファ−ドコフェノール、ローズマリー抽出物（rosemary extract）、カンゾウ抽出物、キトサン、タンニン酸、フィチン酸などの天然抗酸化剤のうちのいずれか１つ又は１つ以上をさらに含むことができる。 Examples of the composition of the present invention include citric acid, fumaric acid, adipic acid, lactic acid, malic acid and other organic acids, sodium phosphate, potassium phosphate, acidic pyrophosphate, polyphosphate and other phosphates, polyphenol, catechin (Catechin), alpha-docophenol, rosemary extract, licorice extract, further containing any one or more of natural antioxidants such as chitosan, tannic acid, phytic acid, etc. Can do.
前記組成物は、好ましくは２０〜９０％の高濃縮液や粉末や顆粒形態である。 The composition is preferably in the form of a 20-90% highly concentrated solution, powder or granules.
同様に、本発明の組成物は、乳糖カゼイン、デキストリン、葡萄糖、砂糖、ソルビトールのうちのいずれか１つ又は１つ以上をさらに含むことができる。 Similarly, the composition of the present invention may further include any one or more of lactose casein, dextrin, sucrose, sugar, sorbitol.
以下、本発明を実施例及び実験例を用いて詳しく説明する。なお、下記の実施例及び実験例は本発明の例示であり、本発明は本明細書に記載した実施例及び実験例に限定されるものではない。 Hereinafter, the present invention will be described in detail using examples and experimental examples. The following examples and experimental examples are illustrative of the present invention, and the present invention is not limited to the examples and experimental examples described in the present specification.
実施例１：抽出物の製造
本発明で用いたアスパラガス、セリ、よもぎは、商店及びキョンドン市場で購入したものである。アスパラガス、セリ、よもぎを、それぞれ１kgを乾燥した後、摩砕して得られた粉末各３００〜６００gを集気瓶に入れ、蒸留水２Ｌ（リットル）を加えて、７０℃で、所定時間間隔（１２h、６h、３h）で３回反復して熱水抽出した後、濾紙（ワットマン製、アメリカ）で減圧濾過し、その濾過抽出物を真空回転濃縮機にて４０℃で蒸留水を除去して抽出した残渣として各抽出物５０〜２００gを得た。
Example 1: Manufacture of an extract Asparagus, seri, and wormwood used in the present invention were purchased at a store and Gyeongdong market. After drying 1 kg each of asparagus, seri, and wormwood, 300-600 g of each powder obtained by grinding is put into an air collection bottle, 2 L (liter) of distilled water is added, and at 70 ° C. for a predetermined time. Hot water extraction was repeated three times at intervals (12h, 6h, 3h), then filtered under reduced pressure with a filter paper (Whatman, USA), and distilled water was removed from the filtered extract at 40 ° C with a vacuum rotary concentrator. Thus, 50 to 200 g of each extract was obtained as a residue extracted.
各候補物質の濃縮液は、４℃保管濃縮試料として、あるいはディスクタイプの噴霧乾燥（spray dryer）又は凍結乾燥（freezing dryer）を行って粉末状の試料として使用でき、乾燥された粉末試料は、水分吸収を抑制した状態で保管した。 The concentrated liquid of each candidate substance can be used as a concentrated sample stored at 4 ° C., or as a powdered sample by performing disk-type spray drying or freezing dryer. It was stored in a state where moisture absorption was suppressed.
実施例２：機能性組成物の製造
前記実施例１により得られたアスパラガス抽出物３０〜５０重量％、セリ抽出物２０〜４０重量％、よもぎ抽出物１０〜３０重量％を主成分とし、ビタミンＢ群０．１〜５重量％、フラクトオリゴ糖５〜２５重量％を付加成分にしてこれを混合して機能性組成物を製造した。
Example 2: Production of functional composition The main component is asparagus extract 30-50% by weight, seri extract 20-40% by weight, wormwood extract 10-30% by weight obtained in Example 1. A functional composition was produced by mixing 0.1 to 5% by weight of vitamin B group and 5 to 25% by weight of fructooligosaccharides as an additional component and mixing them.
実験例１：天然物質群のアルコール分解酵素（ADH）及びアセトアルデヒド分解酵素（ALDH）活性の測定
１−１．実験方法
天然物質が宿酔解消に効果があるかどうかを調べるために、宿酔解消効能の最も重要な因子であるADHとALDHの活性を試験管内（in vitro）で測定した。
Experimental Example 1: Measurement of alcohol-degrading enzyme (ADH) and acetaldehyde-degrading enzyme (ALDH) activities of natural substances
1-1. Experimental method In order to examine whether natural substances are effective in relieving drunkenness, the activities of ADH and ALDH, which are the most important factors for relieving drunkenness, were measured in vitro.
酵素は、凍結乾燥されたS９ rat liver homogenate（MOLTOX Co.、USA）を0.1％ウシ血清アルブミン（bovine serum albumin）溶液８mlに溶解し、0.45μmシリンジフィルター（syringe filter）で濾過して使用した。 The enzyme was used by dissolving lyophilized S9 rat liver homogenate (MOLTOX Co., USA) in 8 ml of 0.1% bovine serum albumin solution and filtering with a 0.45 μm syringe filter.
ADHの活性測定は、吸光度340nmにおけるNADHの生成速度を指標として利用し、反応液の組成は、蒸留水1.4ml、1.0M トリス-HCl緩衝液（tris−HCl buffer）（pH8.8）0.75ml、20mM NAD＋ 0.3ml、エタノール（ethanol）0.3ml、試料（sample）0.1mlの混合液と酵素0.15mlをキュベットに入れて、総量が３mlになるようにした。試料を30℃で５分間前処理した後、５分間340nmにおける吸光度の変化を測定した。この時、試料を添加しないものを対照群にし、試料のADH活性は、対照群に対する相対活性（％）として測定した。 The ADH activity was measured using the NADH production rate at an absorbance of 340 nm as an index. The composition of the reaction solution was 1.4 ml of distilled water, 0.75 ml of 1.0 M tris-HCl buffer (pH 8.8). A mixture of 20 mM NAD + 0.3 ml, ethanol 0.3 ml, sample 0.1 ml and enzyme 0.15 ml was placed in a cuvette so that the total volume was 3 ml. The sample was pretreated at 30 ° C. for 5 minutes and then the change in absorbance at 340 nm was measured for 5 minutes. At this time, the sample to which no sample was added was used as a control group, and the ADH activity of the sample was measured as a relative activity (%) relative to the control group.
ALDHの活性測定は、吸光度340nmにおけるNADHの生成速度を指標として利用し、反応液の組成は、蒸留水2.1ml、1.0 M トリス−HCl緩衝液（pH8.0）0.3ml、20mM NAD＋ 0.1ml、1.0Mアセトアルデヒド（acetaldehyde）0.1ml、3.0M KCl 0.1ml、0.33M ２−メルカプトエタノール（mercaptoethanol）0.1ml、試料0.1mlの混合液と酵素0.1mlをキュベットに入れて総量が３mlになるようにした。試料を30℃で５分間前処理した後、５分間340nmにおける吸光度の変化を測定した。この時、試料を添加しないものを対照群にし、試料のALDH活性は、対照群に対する相対活性（％）として測定した。 ALDH activity was measured using NADH production rate at an absorbance of 340 nm as an index. The composition of the reaction solution was 2.1 ml distilled water, 0.3 ml 1.0 M Tris-HCl buffer (pH 8.0), 20 mM NAD + 0.1 ml. , 0.1M acetaldehyde 0.1ml, 3.0M KCl 0.1ml, 0.33M 2-mercaptoethanol 0.1ml, sample 0.1ml mixed solution and enzyme 0.1ml so that the total volume is 3ml did. The sample was pretreated at 30 ° C. for 5 minutes and then the change in absorbance at 340 nm was measured for 5 minutes. At this time, the sample to which no sample was added was used as a control group, and the ALDH activity of the sample was measured as a relative activity (%) relative to the control group.
１−２．ADHとALDH活性度測定の結果（in vitro）
表１は、各植物抽出物100ppmにおけるADHとALDHの活性を示すもので、ADHの活性は、アスパラガス抽出物120.5％、セリ抽出物117.3％、よもぎ抽出物116.4％、ビタミンB群116.3％の順であり、ALDHの活性は、セリ抽出物103.9％、ビタミンB群101.7％、アスパラガス抽出物100.8％、よもぎ抽出物99.5％の順である。全体試料は、ADHとALDHでいずれも高い酵素活性を示しており、生体内（in vivo）実験での活性が期待される。
1-2. Results of ADH and ALDH activity measurements (in vitro)
Table 1 shows the activity of ADH and ALDH at 100 ppm of each plant extract. The activity of ADH is 120.5% asparagus extract, 117.3% seri extract, 116.4% wormwood extract, and 116.3% vitamin B group. The activity of ALDH is in the order of seri extract 103.9%, vitamin B group 101.7%, asparagus extract 100.8%, wormwood extract 99.5%. The whole sample shows high enzyme activity in both ADH and ALDH, and is expected to be active in in vivo experiments.
実験例２:宿酔を解消する候補物質投与による血中アルコール濃度減少効果の測定
前記試験管内（in vitro）実験で行った宿酔解消物質を対象にして動物実験を行った。動物実験は、平均体重30gの白いマウス（ICR mouse）10匹を１つの実験群にし、各濃度の候補物質を0.2mlの量で経口投与用注射器にて口腔内に直接投与し、対照群には等量の水を経口投与した。
Experimental Example 2: Measurement of blood alcohol concentration reduction effect by administration of candidate substance for eliminating sickness An animal experiment was conducted on the sickness-reducing substance that was tested in the in vitro experiment. In the animal experiment, 10 white mice (ICR mice) with an average weight of 30 g were made into one experimental group, each candidate substance was administered directly into the oral cavity in an amount of 0.2 ml with a syringe for oral administration, and the control group Was orally administered with an equal volume of water.
試料投与から10分経過後に40％エタノール0.2mlを経口投与し、その後、45分及び90分経過時に血液を尾静脈で20μlずつ採取してEDTA-処理した受器に入れた後、直ちに6.25％のTCA溶液180μlを加えて2000rpmで10分間遠心分離を行った。上澄液20μlを取ってシグマ社のNAD-ADH酵素液（Sigma-Aldrich社）0.5mlにそれぞれ入れ、これを37℃で10分間静置後、340nmにおける吸光度を測定した。その後、エタノール標準物質（0.05％、0.1％、0.3％（w/v））を用いたエタノール標準セット（ethanol standard set、Sigma kit）にて各実験群の血中アルコール濃度を計算した（表２）。 10 minutes after sample administration, 0.2 ml of 40% ethanol was orally administered, and then at the time of 45 minutes and 90 minutes, 20 μl of blood was collected at the tail vein and immediately placed in an EDTA-treated receiver. 180 μl of the TCA solution was added and centrifuged at 2000 rpm for 10 minutes. 20 μl of the supernatant was taken and placed in 0.5 ml of Sigma's NAD-ADH enzyme solution (Sigma-Aldrich), which was allowed to stand at 37 ° C. for 10 minutes, and the absorbance at 340 nm was measured. Thereafter, the blood alcohol concentration in each experimental group was calculated with an ethanol standard set (ethanol standard set, Sigma kit) using ethanol standard substances (0.05%, 0.1%, 0.3% (w / v)) (Table 2). ).
表２から分かるように、宿酔解消物質のマウスを対象にした動物実験で血中アルコール濃度減少効果を測定した結果、試験管内（in vitro）の実験結果と類似する血中アルコール濃度減少効果を示した。 As can be seen from Table 2, the blood alcohol concentration reduction effect was measured in an animal experiment for mice with sickness-eliminating substances, and the blood alcohol concentration reduction effect was similar to the in vitro test result. It was.
実験例３：宿酔を解消する機能性組成物の急性毒性実験
本発明の宿酔を解消する機能性組成物の安全性実験のために、単回経口投与による急性毒性実験を行った。マウス（Sprague Dawley outbred rats）実験用動物として使用し、雌５匹、雄５匹は実験群、雌５匹、雄５匹は対照群として使用した。
Experimental Example 3: Acute Toxicity Experiment of Functional Composition That Eliminates Drunkenness For the safety experiment of the functional composition that eliminates hangover of the present invention, an acute toxicity experiment was conducted by single oral administration. Mice (Sprague Dawley outbred rats) were used as experimental animals, 5 females and 5 males were used as experimental groups, 5 females and 5 males were used as control groups.
機能性組成物を経口投与する１２時間前から飼料は与えず、水は充分に摂取させた。機能性組成物は、マウス（SD rat）の体重１kg当たり５gになるように投与した。機能性組成物を投与した後、通常通り飼料を摂取させ、投与当日には投与後１時間から６時間まで毎時間、投与翌日から15日までは毎日１回以上、一般症状の変化、毒性症状及び死亡動物の有無を観察した（表３及び表４参照）。 Feed was not given for 12 hours before the functional composition was orally administered, and water was sufficiently consumed. The functional composition was administered at 5 g / kg body weight of a mouse (SD rat). After the functional composition is administered, the food is ingested as usual, and on the day of administration, every hour from 1 hour to 6 hours after administration, once a day from the next day to 15 days after administration, changes in general symptoms, toxic symptoms In addition, the presence or absence of dead animals was observed (see Tables 3 and 4).
実験の結果、雄雌マウスの全投与群において、実験物質の投与に係わる死亡率、一般症状、体重変化及び肉眼的剖検所見は見られなかった。本実験で実験物質投与群の5,000mg/kg/dayの容量は、経口投与急性毒性の実験で用いた限界容量を投与し、本実験物質の急性経口毒性は低いものと判断される。 As a result of the experiment, mortality, general symptoms, changes in body weight and gross necropsy findings related to the administration of the experimental substance were not observed in all administration groups of male and female mice. In this experiment, the dose of 5,000 mg / kg / day in the experimental substance administration group is the limit dose used in the oral acute toxicity experiment, and the acute oral toxicity of this experimental substance is judged to be low.
結論的に、雄雌マウスに対する機能性組成物の5,000mg/kg/day容量による単回経口投与において、実験物質投与に係わる死亡率、一般症状、体重変化及び肉眼的剖検所見からは何ら毒性所見が見られなかったので、本実験物質の致死量は5,000mg/kg/dayを上回るものと判断される。 In conclusion, in the single oral administration of the functional composition to male and female mice at a dose of 5,000 mg / kg / day, no toxic findings were observed from the mortality, general symptoms, changes in body weight and gross necropsy findings associated with the administration of the test substance. Therefore, the lethal dose of this test substance is judged to exceed 5,000 mg / kg / day.
実験例４：宿酔解消効能に対する臨床試験
機能性組成物の宿酔解消効能を測定するための臨床試験は、20〜30代の健康な成人男女20人を対象にして行い、実験群の特徴を表５に示す。
Experimental example 4: Clinical trial for the effect of eliminating drunkenness The clinical trial for measuring the effect of the functional composition to eliminate the drunkenness is conducted on 20 healthy adult men and women in their 20s and 30s. 5 shows.
実験対象群には、実験結果に影響すると考えられる要因を最大限排除するために、実験前７日前から飲み過ぎおよび薬物服用を禁じた。宿酔解消効能を測定するための実験サンプルとして、対照群には水を摂取させ、比較群には韓国の代表的な宿酔解消飲料であるC社の製品を摂取させた。各実験飲料に対する臨床試験は、服用サンプルに対する交差効果を除去するため、一週間の時間空白を設けて実施した。 In the experimental group, in order to eliminate as much as possible the factors that might influence the experimental results, overdrinking and taking drugs were prohibited from 7 days before the experiment. As an experimental sample for measuring the drunkenness-eliminating effect, the control group was ingested with water, and the comparative group was ingested with the product of company C, a representative Korean drunken drink. Clinical trials for each experimental beverage were conducted with a one week time gap to eliminate cross effects on the dose samples.
全体実験は、同一被験者を対象にして各飲料サンプルを１週間間隔で臨床試験を行い、水を摂取した対照群とC社の製品を摂取した比較群、そして機能性組成物を摂取した実験群を、３週間１次実験を行い、その後、２週間の休息時間を与えてから１次実験で行った方法と同じ方法で第２次臨床試験を行った。 In the overall experiment, each beverage sample was subjected to a clinical test at one week intervals for the same subject, a control group that ingested water, a comparative group that ingested products of company C, and an experimental group that ingested functional compositions. The first clinical trial was conducted for 3 weeks, and then a second clinical trial was conducted in the same manner as the primary experiment after giving a rest period of 2 weeks.
第２次実験は、第１次実験が有意性のある反復的な結果であるかどうかを確認するための実験である。臨床試験は、初期に22人を対象にして行われたが、途中で２人が脱落し、実験結果から除外した。臨床試験の方法は、現在主に販売されている宿酔解消飲料の説明に従って、お酒を飲む前に宿酔解消飲料を摂取する方法で実験を行った。各々の飲料はランダムに摂取し、被験者は、摂取する飲料について情報を与えない状態で、内容物が見えないように同じ容器に入れて提供した。 The secondary experiment is an experiment for confirming whether the primary experiment is a significant and repetitive result. Clinical trials were initially conducted on 22 subjects, but 2 dropped out and were excluded from the experimental results. The method of the clinical test was conducted by ingesting a drunkenness-removing beverage before drinking, according to the description of the drunkenness-removing beverage currently sold mainly. Each beverage was ingested at random, and subjects were provided in the same container so that the contents could not be seen without giving any information about the beverage to be ingested.
各サンプルに対する服用量は、水および機能性組成物、C社の製品をいずれも75mlにし、飲酒２０分前に服用させた。各サンプルの服用20分後に焼酎（ジンロ社のチャムイスル；アルコール濃度21％）４杯（52ml×４＝210ml）を５分間隔で飲むようにし、焼酎１杯にビエンナソーセージ１切れを摂取させた。 The dose for each sample was 75 ml of water, the functional composition, and the product of Company C, and were taken 20 minutes before drinking. Twenty minutes after taking each sample, four cups (52 ml × 4 = 210 ml) of shochu (Jinro Chamisul; alcohol concentration 21%) were taken at intervals of 5 minutes, and one cup of vienna sausage was ingested into one cup of shochu.
摂取後30分間隔でカオス（株）製造の携帯用飲酒測定器（ビジネスマンCA2000）を利用して呼気中アルコール濃度を測定した。ビジネスマンCA2000飲酒測定器は、韓国標準科学研究院（KRISS韓国警察庁の公式認証試験機関）のアルコール感知正確度試験の性能テストを通過した製品であって、血中アルコール濃度と誤差はほとんどないといえる（韓国標準科学研究院試験成績書添付）。また、実験の正確性を期するために３台の飲酒測定器を利用して実験を行った。 At 30 minute intervals after ingestion, the alcohol concentration in breath was measured using a portable drinking meter manufactured by Chaos Co., Ltd. (Businessman CA2000). The businessman CA2000 drinking meter is a product that has passed the performance test of the alcohol detection accuracy test of the Korea Standard Science Research Institute (KRISS Korea National Police Agency official certification test organization), and has almost no error in blood alcohol concentration. This can be said (attached to the Korea Standard Science Institute Examination Report). In addition, in order to ensure the accuracy of the experiment, the experiment was performed using three alcohol measuring instruments.
自覚症状を評価するために、飲酒の翌日に質問紙調査を実施した。質問紙調査の内容は、頭痛/めまい、吐き気/むかむか、腹痛/下痢、酔いの程度に対して１、２、３、４、５の５段階評価で回答するようにした。 A questionnaire survey was conducted the day after drinking to evaluate subjective symptoms. The contents of the questionnaire survey were to be answered in a five-point scale of 1, 2, 3, 4, and 5 for headache / dizziness, nausea / itchiness, abdominal pain / diarrhea and sickness.
各点数の基準は
１：日常生活に全く支障がない（ほとんどない）
２：日常生活にほとんど支障がない（非常に軽い）
３：日常生活に支障はないが平常の体の状態ではない（ややひどい）
４：日常生活にやや支障がある（ひどい）
５：症状がひどくて日常生活に大きな支障がある（非常にひどい）
の段階で表す。
The standard for each score is 1: No problem in daily life (almost)
2: Almost no trouble in daily life (very light)
3: There is no obstacle to daily life, but it is not a normal body condition (somewhat terrible)
4: Slightly hindered daily life (severe)
5: Symptoms are severe and there is a major hindrance in daily life (very severe)
It represents in the stage.
全ての検査結果は平均標準偏差で表示し、統計はPairedt-testを利用した。統計的に有意なp値が0.05未満である。 All test results were displayed as average standard deviation, and statistics were calculated using Pairedt-test. Statistically significant p-value is less than 0.05.
各サンプルが呼気中アルコール濃度に与える影響について第１次実験および第２次実験を行って調べた。表６は、第１次実験および第２次実験と統合したアルコール濃度変化の測定値を示す。 The effect of each sample on the alcohol concentration in breath was examined by conducting a first experiment and a second experiment. Table 6 shows the measured alcohol concentration change integrated with the primary and secondary experiments.
アルコール摂取30分後の呼気中アルコール濃度は、機能性組成物を摂取した場合0.037〜0.011で、陰性対照群である水を摂取した場合（0.085〜0.015）より56.4％低く、120分後には70.2％低いことが分かる。また、機能性組成物とC社製品を比較すると、30分後には機能性組成物がC社製品に比べて24.7％低く、120分後には38.3％低いことが分かった。対照群と機能性組成物の結果は、Paired t-testの結果、統計学的に有意な減少であることが判った。機能性組成物を摂取した群は、120分が経過した時、呼気中アルコール濃度が急激に減少した。（図１） The alcohol concentration in the breath after 30 minutes of alcohol intake is 0.037 to 0.011 when the functional composition is ingested, 56.4% lower than that of water (0.085 to 0.015) as the negative control group, and 70.2 after 120 minutes. % Is lower. Further, comparing the functional composition with the product of Company C, it was found that the functional composition was 24.7% lower than that of Company C after 30 minutes, and 38.3% lower after 120 minutes. The result of the control group and the functional composition was found to be a statistically significant decrease as a result of Paired t-test. In the group that took the functional composition, the alcohol concentration in the breath decreased rapidly after 120 minutes. (Figure 1)
飲酒後の自覚症状は、臨床試験の翌日に質問紙調査により行われた。質問紙は、質問紙調査の内容は、頭痛/めまい、吐き気/むかむか、腹痛/下痢、酔いの程度に対して１、２、３、４、５の５段階評価で回答するようにした。本実験に対する質問調査結果、焼酎２１０mlに対する自覚症状は、全体的に強度が高くはなかったが、対照群である水を摂取した場合と機能性組成物を摂取した場合を比べると、統計学的に有意な減少であることが判った。機能性組成物を摂取させた場合、対照群を摂取した場合に比べて、頭痛/めまい症状で23.8％、吐き気/むかむか症状で26.5％、腹痛/下痢症状で24.1％、酔いの程度で26.3％と良好な結果を示した。また、機能性組成物を摂取させた場合、C社製品を摂取した場合に比べて、頭痛/めまい症状で14.7％、吐き気/むかむか症状で7.8％、腹痛/下痢症状で9.5％、酔いの程度で12.1％と良好な結果を示した。（図２） Subjective symptoms after drinking were determined by a questionnaire survey the day after the clinical trial. As for the questionnaire, the contents of the questionnaire survey were to be answered on a 5-point scale of 1, 2, 3, 4, and 5 with respect to headache / dizziness, nausea / itchiness, abdominal pain / diarrhea, and sickness. As a result of the questionnaire survey for this experiment, the subjective symptoms for the shochu liquor 210 ml were not generally high in intensity, but when comparing the case of taking the control group of water and the case of taking the functional composition, It was found that this was a significant decrease. When taking the functional composition, 23.8% for headache / vertigo, 26.5% for nausea / itchiness, 24.1% for abdominal / diarrhea, and 26.3% for sickness compared to the control group And showed good results. In addition, when the functional composition is ingested, compared with the ingestion of Company C products, headache / vertigo symptoms are 14.7%, nausea / stomach symptoms are 7.8%, abdominal pain / diarrhea symptoms are 9.5%, and the degree of sickness Showed a good result of 12.1%. (Figure 2)
各点数の基準
１：日常生活に全く支障がない（ほとんどない）
２：日常生活に支障がほとんどない（非常に軽い）
３：日常生活に支障はないが平常の体の状態ではない（ややひどい）
４：日常生活にやや支障がある（ひどい）
５：症状がひどくて日常生活に大きな支障がある（非常にひどい）
Standards for each score 1: No problem in daily life (almost)
2: There is almost no hindrance in daily life (very light)
3: There is no obstacle to daily life, but it is not a normal body condition (somewhat terrible)
4: Slightly hindered daily life (severe)
5: Symptoms are severe and there is a major hindrance in daily life (very severe)
製剤例１：健康食品の製造
実施例２の機能性組成物・・・・・・・・・・・・・・・・・・・・・・１０００mg
ビタミン混合物・・・・・・・・・・・・・・・・・・・・・・・・・・・・２０g
ビタミンAアセテート・・・・・・・・・・・・・・・・・・・・・・・・・７０μg
ビタミンE・・・・・・・・・・・・・・・・・・・・・・・・・・・・・１．０mg
ビタミンB１・・・・・・・・・・・・・・・・・・・・・・・・・・・０．１３mg
ビタミンB２・・・・・・・・・・・・・・・・・・・・・・・・・・・０．１５mg
ビタミンB６・・・・・・・・・・・・・・・・・・・・・・・・・・・・０．５mg
ビタミンB12・・・・・・・・・・・・・・・・・・・・・・・・・・・・０．２μg
ビタミンC・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・１０mg
ビオチン・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・１０μg
ニコチン酸アミド・・・・・・・・・・・・・・・・・・・・・・・・・・１．７mg
葉酸・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・５０μg
パントテン酸カルシウム・・・・・・・・・・・・・・・・・・・・・・・０．５mg
無機質混合物・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・適量
硫酸第１鉄・・・・・・・・・・・・・・・・・・・・・・・・・・・・１．７５mg
酸化亜鉛・・・・・・・・・・・・・・・・・・・・・・・・・・・・・０．８２mg
炭酸マグネシウム・・・・・・・・・・・・・・・・・・・・・・・・・２５．３mg
第１リン酸カリウム・・・・・・・・・・・・・・・・・・・・・・・・・・１５mg
第２リン酸カルシウム・・・・・・・・・・・・・・・・・・・・・・・・・５５mg
クエン酸カリウム・・・・・・・・・・・・・・・・・・・・・・・・・・・９０mg
炭酸カルシウム・・・・・・・・・・・・・・・・・・・・・・・・・・・１００mg
塩化マグネシウム・・・・・・・・・・・・・・・・・・・・・・・・・２４．８mg
Formulation Example 1: Production of health food Functional composition of Example 2 ... 1000mg
Vitamin mixture ... 20g
Vitamin A acetate ... 70μg
Vitamin E ... 1.0mg
Vitamin B1 ... 0.13mg
Vitamin B2 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 0.15mg
Vitamin B6 ... 0.5mg
Vitamin B12 ... 0.2μg
Vitamin C ... 10mg
Biotin ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 10μg
Nicotinic acid amide ... 1.7mg
Folic acid ... 50μg
Calcium pantothenate ... 0.5mg
Inorganic mixture ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Appropriate amount Ferrous sulfate ・ ・ ・ ・ ・ ・ ・ ・ ・ ・・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 1.75mg
Zinc oxide ... 0.82mg
Magnesium carbonate ... 25.3mg
Monobasic potassium phosphate ... 15mg
Dicalcium phosphate ... 55mg
Potassium citrate ... 90mg
Calcium carbonate ... 100mg
Magnesium chloride ... 24.8mg
上記ビタミン及びミネラル混合物の組成比は、比較的健康食品に適した成分を好適な実施例として混合造成したが、その配合比を任意に変形実施することもでき、通常の健康食品製造方法により上記成分を混合した後、顆粒を製造し、通常の方法で健康食品組成物の製造に使用することができる。 The composition ratio of the vitamin and mineral mixture was prepared by mixing ingredients suitable for relatively healthy food as a preferred embodiment, but the blending ratio can be arbitrarily changed, and the above-mentioned method can be used according to a normal health food manufacturing method. After mixing the ingredients, the granules can be manufactured and used in the manufacture of health food compositions in the usual manner.
製剤例２：健康飲料の製造
実施例２の機能性組成物・・・・・・・・・・・・・・・・・・・・・・１０００mg
クエン酸・・・・・・・・・・・・・・・・・・・・・・・・・・・・・１０００mg
オリゴ糖・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・１００g
梅濃縮液・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・２g
タウリン・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・１g
精製水を加えた全体・・・・・・・・・・・・・・・・・・・・・・・・・９００ml
Formulation Example 2: Health Drink Production Functional Composition of Example 2 ... 1000mg
Citric acid ... 1000mg
Oligosaccharides ... 100g
Plum concentrate ... 2g
Taurine ... 1g
Whole water with purified water ... 900ml
通常の健康飲料の製造方法に従って前記成分を混合した後、約１時間85℃で撹拌加熱した後、製造された溶液を濾過して滅菌処理した２L容器に入れて密封、滅菌処理して冷蔵保管した後、本発明の健康飲料組成物の製造に用いる。 After mixing the above ingredients according to the normal health drink production method, stir and heat at 85 ° C for about 1 hour, then filter the produced solution, put it in a sterilized 2L container, seal it, sterilize it, and store it in a refrigerator. After that, it is used for producing the health drink composition of the present invention.
前記組成比は、比較的嗜好飲料に適した成分を好適な実施例に基づいて混合造成したが、需要階層、需要国、使用用途など、地域的、民族的嗜好に合わせてその配合比を任意に変形することも可能である。 The composition ratio is a mixture of ingredients suitable for relatively preferred beverages based on a preferred embodiment, but the composition ratio is arbitrarily selected according to regional and ethnic tastes such as demand hierarchy, demand country, and intended use. It is also possible to deform it.
Claims (10)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090047633A KR20100128941A (en) | 2009-05-29 | 2009-05-29 | Functional composition for the prevention and improvement of hangover, and food and food additive having the same |
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| JP2010275288A true JP2010275288A (en) | 2010-12-09 |
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| JP2009168466A Pending JP2010275288A (en) | 2009-05-29 | 2009-07-17 | Functional composition for preventing and improving hangover, food and food additive containing the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102506958B1 (en) * | 2022-09-19 | 2023-03-07 | 주식회사 에치와이 | Composition Comprising Mesembryanthemum crystalinum Extracts, Pueraria lobata flower Extracts, and Artemisia indica Extracts for Preventing of Alleviating Hangover and Improving Hepatic Function |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101356126B1 (en) * | 2011-12-05 | 2014-01-28 | 주식회사 네이처바이오 | beverage composition for protecting liver using snapping turtle extract |
| KR101415714B1 (en) * | 2012-10-22 | 2014-07-08 | 한승완 | Turbid rice-wine containing water parsley extract coated capsule and preparation method thereof |
| KR101588378B1 (en) * | 2015-08-12 | 2016-01-25 | (주)포원텍 | Method for manufacturing hangover curing agent and hangover curing agent manufactured by the same |
| KR101702014B1 (en) * | 2016-07-22 | 2017-02-13 | 목기호 | Composition of Food for relief of alcoholic hangover and preparation method thereof |
-
2009
- 2009-05-29 KR KR1020090047633A patent/KR20100128941A/en not_active Application Discontinuation
- 2009-07-17 JP JP2009168466A patent/JP2010275288A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102506958B1 (en) * | 2022-09-19 | 2023-03-07 | 주식회사 에치와이 | Composition Comprising Mesembryanthemum crystalinum Extracts, Pueraria lobata flower Extracts, and Artemisia indica Extracts for Preventing of Alleviating Hangover and Improving Hepatic Function |
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