JP2010516669A - Composition comprising pufferfish extract using protease and method for producing the same - Google Patents

Abstract

The present invention relates to a pufferfish extract produced by using a protease, a process for producing the same, and a composition for the treatment of hangover comprising pufferfish extract as an active ingredient. In particular, the pufferfish extract of the present invention produced by using protease has more active ingredients than other pufferfish extracts produced by hot water and alcohol. The pufferfish extract containing artichoke (Cynara scolymus) has a significant synergistic effect for treating hangover compared to individual pufferfish or artichoke extracts.
[Effect] The composition of the present invention can be effectively used as a composition for treating hangover.
[Selection figure] None

Description

  The present invention relates to a pufferfish extract produced by using a protease, a method for producing the same, and a composition for treating hangover comprising pufferfish extract as an active ingredient.

It is generally known that hangovers observed in the human body after drinking are more likely caused by acetaldehyde, the first metabolite of alcohol, rather than by the toxicity of alcohol itself.
[O] [O]
CH ₃ CH ₂ OH → CH ₃ CH = O → CH ₃ COOH
(EtOH) (acetaldehyde) (acetic acid)
↑ ↑
EtOH dehydrogenase Acetaldehyde dehydrogenase That is, alcohol is decomposed by alcohol dehydrogenase and converted to acetaldehyde, and acetaldehyde is decomposed to acetate. Acetaldehyde, a high concentration of active compound, can cause sweating, tachycardia, flushing of the skin, nausea and vomiting. For this reason, many researchers thought that acetaldehyde, a metabolite of alcohol, might be the cause of a hangover.

  The right amount of alcohol does not cause human dysfunction or adverse effects, thanks to a smooth working oxidation system. However, excessive consumption of alcohol destroys the balance of the metabolic system, and as a result, it becomes impossible to maintain continuity in the cells. The liver that is most easily affected by alcohol overdose is the liver. In other words, excessive alcohol consumption can cause liver dysfunction such as fatty liver and cirrhosis in the long term, and headache, head weight, lack of concentration, heartburn and indigestion in the short term. cause.

To treat hangovers, foods made primarily from dried pollack, bean sprout and puffer fish have been widely used. In particular, puffer fish has been preferred by addicted drinkers because it was considered a particularly effective food for hangovers in China.
Puffer fish contains many proteins, along with various amino acids, minerals and vitamins. It is effective in activating alcohol dehydrogenase in the human body to promote detoxification of the liver, preventing alcohol poisoning and treating hangovers. is there. In addition, puffer fish has the effect of reducing cholesterol and lowering high blood pressure, leading to prevention of adult diseases. For this reason, puffer fish has become a popular food for diet, such as before or after surgery or for patients with diabetes or kidney disease. In “Dongeuebogam” (Korean book), pufferfish warms the body, has tonicity, relieves swelling, is effective in treating lower back and leg pain, has a therapeutic effect on hemorrhoids, insecticide It is written that it is effective.

  Artichoke (scientific name: Cynara scolymus) has been used in Europe as a food to treat hangovers. Artichokes have been known to have a hangover treatment effect in addition to preventing and treating dyspepsia and adult diseases including coronary artery disease and hyperglycemia. European countries and Japan have been the focus of research on artichokes, especially on the diverse biological functions of artichokes and their components.

  Artichokes are native to the Mediterranean region, are perennials in the shape of thistle flowers, and are two to three times the size of thistles. Artichoke grows 2 meters high and spreads 1 meter wide. Artichoke flower buds are soft, tasteless and nutritious, especially rich in protein, vitamin A, vitamin C, calcium, iron, phosphate, saccharides and inulin. Artichokes in particular contain saccharides that function like insulin for diabetic patients, making them important medicines. The cinalin component in leaves or roots is used in Europe as a therapeutic agent for arteriosclerosis because it promotes bile secretion and is effective in treating impaired liver function and gastrointestinal diseases and regulating blood cholesterol. I came. It is also used for the treatment of liver disease and kidney disease, and is particularly effective when the protein concentration of urine is high due to its diuretic and blood purification effects.

  The various functions of artichoke come from the high antioxidant action of the extract. This high antioxidant action increases the function of promoting the secretion of bile and protecting hepatocytes. In addition, artichoke has been proven to have a high liquid absorption inhibiting effect. Artichoke has been proven to be a safe substance and is classified as GRAS (generally recognized as safe) by the US FDA.

  Thus, the present inventor has conducted research to develop a method for generating a component for treating hangover that has an improved health promotion effect but has no side effects, as well as an excellent hangover treatment effect. Continued. As a result, the inventors have discovered the fact that the pufferfish extract produced using protease contains more active ingredients than those produced by hot water or alcohol extraction. Furthermore, the present inventor has confirmed that the pufferfish extract containing artichoke as an additional component has a better hangover treatment effect due to a synergistic effect compared to the individual pufferfish extract and the artichoke extract, respectively. Thus, the present invention was completed.

  An object of the present invention is to provide a blowfish extract produced by using a protease, a method for producing the same, and a composition for treating a hangover containing the blowfish extract as an active ingredient.

In order to achieve the above object, the present invention provides a method for producing a pufferfish extract using a protease.
The present invention also provides a pufferfish extract produced by the above method.
The present invention further provides a pharmaceutical composition for treating a hangover comprising a pufferfish extract as an active ingredient.

The present invention also provides a method for treating a hangover comprising the step of pharmaceutically effective administration of a pufferfish extract to a subject.
The present invention also provides the use of pufferfish extract for the manufacture of a pharmaceutical composition for treating hangover.
The present invention also provides a health food for treating a hangover comprising a pufferfish extract as an active ingredient.

  In addition, the present invention provides the use of pufferfish extract for the production of health foods for treating hangovers.

  The pufferfish extract produced by the protease of the present invention contains more active ingredients than the pufferfish extract produced by hot water or alcohol. The pufferfish extract additionally containing artichoke has a better hangover treatment effect and a liver function improving effect than a single pufferfish extract or artichoke. In addition, the pufferfish extract of the present invention is a safe natural food with no side effects, and has an excellent hangover treatment effect and an excellent health promotion effect.

It is a graph which shows the ethanol concentration in blood over time after administering a pufferfish extract containing artichoke. It is a graph which shows the blood acetaldehyde density | concentration over time after administering the pufferfish protease extract containing artichoke.

The application of the preferred embodiment of the present invention is best understood by referring to the accompanying drawings.
The present invention is described in detail below.
In the present invention, “hangover” refers to general symptoms observed after drinking alcohol, such as headache, diarrhea, loss of appetite, nausea and vomiting. These are generally accompanied by a decline in cognitive and walking ability, blood and hormonal changes. In the present invention, the “enzyme reaction product” refers to a pufferfish extract containing pufferfish active ingredients extracted from puffer meat using a protease.

The present invention
1) separating the puffer meat from the puffer;
2) reacting the puffer meat from step 1) with an enzyme;
3) A step for obtaining a distillate by distillation of the enzyme reaction product in step 2) is provided.

  In the above method, the puffer of step 1) may be either Takifugu rubripes or Lagocephalus wheeleri Abe. These may be natural or farmed. The pufferfish is a lethal poisonous fish and can be dangerous unless handled properly. For this reason, only cooks who are qualified for pufferfish and are experts are allowed to cook. The particularly toxic gastrointestinal tract must be removed along with the head and skin. Only puffer meat can be successfully used as a material for producing puffer fish extract.

In the above method, the enzyme of step 2) is a protease.
In the present invention, the puffer is not boiled or decocted. Rather, it uses protease, an enzyme that degrades protein, to break down puffer meat and extract all active ingredients in puffer fish. That is, the active ingredient contained in the puffer meat is extracted by using as much protease as possible. To that end, puffer meat is placed in a reactor equipped with a temperature controller, and water of the same weight is added thereto. Protease (enzyme content: 0.1-0.2%) is preferably added thereto, but the amount of water and enzyme is not limited thereto. A preferable enzyme reaction temperature is about 25 to 50 ° C., and particularly 37 ° C. is more preferable because the reaction rate of protease is the fastest, but it is not necessarily limited thereto. A preferred enzyme reaction time is about 12 to 36 hours, but is not necessarily limited thereto.

  In the above method, the distillation in step 3) is preferably performed at 65 to 100 ° C. If the distillation temperature exceeds 100 ° C., thermal denaturation of the enzyme reaction product may occur. Therefore, the distillation temperature is preferably less than 100 ° C. The distillation is preferably continued until the volume of the enzyme reaction product is 1/3 to 1/2, but is not necessarily limited thereto. In the present invention, puffer is distilled without being boiled or decocted. Only the distillate excluding the solids remaining after distillation is used. In this way, toxic substances are automatically eliminated, leaving only the active ingredient of puffer in the puffer concentrate. At this time, the smell of fish can also be removed.

  Preferably, artichoke powder is further added to the pufferfish extract obtained by the above method, filtered and aged. The content of artichoke powder in the pufferfish extract is preferably 2 to 8 g / L, but is not necessarily limited thereto. After adding the artichoke powder, it is preferred to filter the puffer extract for 1-3 hours using a 1000-1400 mesh net. The pufferfish extract is preferably aged at 40 to 60 ° C. for 5 to 20 hours, but is not necessarily limited thereto.

The present invention also provides a pufferfish extract produced by the method of the present invention.
The present invention further provides a pharmaceutical composition for treating a hangover comprising a pufferfish extract as an active ingredient.
In the present invention, the inventor of the present application is able to reduce blood alcohol and acetaldehyde to the extent that the pufferfish extract produced by protease compared with the pufferfish extract produced by hot water or alcohol through animal experiments. Tested. Distilled water, pufferfish protease extract, pufferfish hot water extract and pufferfish ethanol extract were each orally administered to rats, and then alcohol was orally administered to rats. Blood samples were taken every hour and ethanol and acetaldehyde concentrations in the blood were measured using a kit. As a result, the pufferfish extract did not show any statistically significant reduction effect on blood alcohol, but could still reduce blood alcohol compared to rats that did not deal with anything. It was. On the other hand, the pufferfish extract showed a statistically significant reduction effect on blood acetaldehyde as compared to rats that did not take any action. Compared to other pufferfish extracts produced with hot water or ethanol, pufferfish protease extract was confirmed to have a statistically significant reducing effect on blood alcohol and acetaldehyde. Therefore, it was proved that the pufferfish extract produced by protease according to the present invention has more active ingredients for treating hangover than others.

  In the present invention, the present inventor has also investigated whether the pufferfish protease extract further containing artichoke has a better hangover treatment effect than a single pufferfish extract or artichoke extract. Artichoke-free pufferfish protease extract, artichoke extract, and 15% diluted and undiluted solution of pufferfish extract containing artichoke were orally administered to rats, and then alcohol was orally administered to rats. Blood samples were taken every hour and ethanol and acetaldehyde concentrations in the blood were measured by using a kit. As a result, the blood alcohol and blood acetaldehyde reducing effects of 15% diluted solution and 100% undiluted solution of pufferfish extract containing artichoke are not diluted with pufferfish extract or artichoke extract undiluted solution without artichoke. Was statistically significant. Therefore, it was confirmed that the pufferfish extract containing artichoke additionally has a better hangover treatment effect than the pufferfish extract or artichoke extract not containing artichoke.

The present invention also provides a method for treating a hangover comprising the step of pharmaceutically effectively administering a pufferfish extract to a subject.
The present invention also provides the use of pufferfish extract for the manufacture of a pharmaceutical composition for treating hangover.
In addition to the pufferfish extract, the pharmaceutical composition may comprise one or more active ingredients having the same or similar function as the pufferfish extract.

  The pharmaceutical composition of the present invention can be administered orally or parenterally and can be used in a general formulation. The compositions of the present invention can be administered orally or parenterally by mixing with commonly used diluents or additives such as fillers, pigments, binders, wetting agents, disintegrants and surfactants. Can be made for any administration. Solid formulations for oral administration include tablets, pills, powders, granules and capsules. These solid formulations can be made by mixing the compositions of the present invention with one or more suitable additives such as starch, calcium carbonate, sucrose or lactose, gelatin and the like. In addition to simple additives, lubricants such as magnesium stearate and talc may be used. Liquid formulations for oral administration include suspensions, solutions, emulsions and syrups, and the above formulations are moistened in addition to commonly used simple diluents such as water and liquid paraffin. Various additives such as agents, sweeteners, flavors and preservatives may be included. Formulations for parenteral administration include sterile aqueous solutions, water-insoluble additives, suspensions, emulsions, lyophilized formulations and suppositories. Water-insoluble additives and suspensions may contain, in addition to the active compound, propylene glycol, polyethylene glycol, vegetable oils such as olive oil, injectable esters such as ethyl oleate, and the like. Suppositories may contain waitepsol, macrogol, tween 61, cocoa butter, lauric fat, glycerol, gelatin and the like in addition to the active compound. The therapeutic agent of the present invention can be administered by subcutaneous injection, intravenous injection or intramuscular injection.

The present invention also provides a health food for treating a hangover comprising a pufferfish extract as an active ingredient.
In addition, the present invention provides the use of pufferfish extract for the production of health foods for treating hangovers.
The pufferfish extract of the present invention can be used as a food additive. In that case, the pufferfish extract can be added as it is or after being mixed with other food ingredients according to conventional methods. The mixing ratio of the active ingredients can be adjusted according to the purpose of use (prevention, health promotion or treatment). Generally, in order to produce health foods or beverages, it is preferable to add a maximum of 15 parts by weight of the composition of the present invention, and more preferable to add a maximum of 10 parts by weight. However, if long-term administration is sought for health and hygiene or regulation of health status, the content may be lower than above, but higher content can be tolerated as well. This is because the pufferfish extract has proven to be very safe.

  The food here is not limited. For example, puffer extracts are meat, sausage, bread, chocolate, candy, snacks, cookies, pizza, ramen, flour products, gum, dairy products including ice cream, soups, beverages, teas, drinks, alcoholic beverages and complex vitamins In a broad sense, almost any food that can be produced as a health food can be included.

  The composition for the health drink of the present invention may additionally contain various seasonings or natural carbohydrates as well as other drinks. The natural carbohydrate may be one of monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. . In addition, natural sweeteners such as thaumatin and stevia extract, and artificial sweeteners such as saccharin and aspartame may be included as sweeteners.

  In addition to the above ingredients, the pufferfish extract of the present invention comprises various nutrients, vitamins, minerals, seasonings, colorants, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners (original: protective colloidal viscosfiers), pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonizers used to add to soda, and the like. The pufferfish extract of the present invention may also contain pulp that can be added to natural juices, fruit drinks and / or vegetable drinks. All of the above components can be added alone or together.

Actual and presently preferred embodiments of the invention are shown in the following examples.
However, it will be understood by those of ordinary skill in the art who have reviewed the present disclosure that modifications and improvements may be made within the spirit and scope of the invention.

Example 1: Production of pufferfish extract
<1-1> About 5 kg of meat was isolated from Takifugu rubripes or Lagocephalus wheeleri Abe, which was a puffer extract produced by protease . Next, the puffer meat was put into the reactor, and 5 L of purified water and 7 g of protease (subtilisin (titer: 16,000 u / g) prepared from Bacillus subtilis) were added thereto. The temperature of the reactor was maintained at 37 ° C. for 24 hours, and then an enzyme reaction was performed with stirring to prepare a puffer solution. After completion of the enzyme reaction, the temperature of the reactor was adjusted to 97 ° C. The puffer solution was distilled for about 8 hours with stirring until the volume was halved. During this time, the reactor lid was opened to allow vapors to escape. After distillation, the reactor was turned off and allowed to stand until the temperature dropped to room temperature. Puffer extract (5 L) was obtained from the distillate.
<1-2> commercial artichoke powder puffer extract containing artichoke, the puffer extract obtained in Example <1-1> was added 0.2%. The mixture was placed in a reactor and mixed well and filtered through a 1,000 mesh screen. The temperature of the filtered puffer extract was adjusted to 45-50 ° C. and aged for 12 hours. As a result, 5 L of blowfish hot water extract was obtained.
<1-3> Fugu hot water extract 5 kg of separated puffer meat was homogenized and placed in a reactor. 5 L of purified water was added thereto, and hot water extraction was performed twice at 90 to 100 ° C. for 4 hours. As a result, 5 L of blowfish hot water extract was obtained.
<1-4> Extract from a pufferfish ethanol aqueous solution 5 kg of puffed puffer meat was homogenized. Homogenized pufferfish and 5 L of 95% ethanol aqueous solution were added to the extractor and concentrated under reflux (water temperature in the water tank: 80 ° C). As a result, 5 L of pufferfish ethanol extract was obtained.
<1-5> Artichoke extract 5 kg of dried artichoke was pulverized, and 5 L of purified water was added thereto . The artichoke solution was heated at 90-100 ° C. for 2 hours, then cooled to room temperature and then pressure filtered. The filtered solution was concentrated under reduced pressure and then dried with hot air. As a result, 5 L of artichoke extract was obtained.

Experimental Example 1: Hangover Treatment Effect of Puffer Protease Extract 40 Sprague-Dawley rats were divided into groups of 10 animals, and the effects of hangover treatment were investigated by animal experiments. A control group of rats received 10 mL of distilled water. For the rats of the experimental group, 10 mL of the 100% puffer extract prepared in Example <1-1>, 10 mL of the 100% puffer extract prepared in Example <1-3>, or Example <1-4> The prepared 100% pufferfish extract (10 mL) was given.

Sprague Dawley rats (male) were left for 4 days with free access to solid food and tap water. After an 18 hour fast, rats were given test samples. After 30 minutes, alcohol was orally administered to the rats (3 g / kg). Blood samples were taken from the orbit after 1 and 3 hours and from the heart after 5 hours. The blood sample was centrifuged at 3000 rpm for 20 minutes to separate the serum. Ethanol and acetaldehyde concentrations were then measured by using a kit (Roche). The blood ethanol and blood acetaldehyde measured at this time were shown in w / v% and mg%. Concentrations changed over time and statistical analysis was performed by Student's t test (vs. independent). By observing that the blood alcohol concentration of the control group that was not given the sample of the present invention decreased over time as normally expected from 1 hour after alcohol intake (3 g / kg), It was confirmed that the experiment was successful.

表1に示すように、上記結果は、フグ熱水抽出物およびフグエタノール水溶液抽出物によるよりも、フグプロテアーゼ抽出物によるほうが、血中アルコールおよび血中アセトアルデヒドが、より有意に経時的に減少したことを示唆している。

As shown in Table 1, the above results show that blood alcohol and blood acetaldehyde decreased more significantly over time with pufferfish protease extract than with pufferfish hot water extract and pufferfish ethanol aqueous solution extract. Suggests that.

Therefore, it was proved that the pufferfish protease extract of the present invention has a better hangover treatment effect than the pufferfish hot water extract and pufferfish ethanol extract.

Experimental Example 2: Hangover Treatment Effect of Puffer Protease Extract Containing Artichoke In order to investigate the hangover treatment effect of Puffer Protease Extract containing Artichoke, animal experiments were conducted in the same manner as described in Experimental Example 1. went.

Forty Sprague-Dawley rats were divided into groups of 10 animals, and the effects of hangover treatment were investigated by animal experiments. The samples used in the test were 100% puffer extract (10 mg / kg) of Example <1-1>, 100% artichoke extract (10 mg / kg) of Example <1-5>, Example <1- 2> 15% puffer extract (10 mg / kg), and Example <1-2> 100% puffer extract (10 mg / kg) (6.7 times the 15% extract).

その結果、アーティチョークを含有する15％フグ抽出物を与えられたグループは、統計的に有意な二日酔い治療効果を示さなかったが、アーティチョークおよびアーティチョーク抽出物を含有しないフグ抽出物を与えられたグループに比べて、血中アルコール濃度が経時的に変化した。例えば、投与して1時間後の血中アルコール濃度は0.203±0.026w/v％であり、投与して3時間後の血中アルコール濃度は0.06±0.012w/v％であり、投与して5時間後の血中アルコール濃度は0.045±0.015w/v％であった。アーティチョークを含有する100％フグ抽出物を与えられたグループも、統計的に有意な効果を示さなかったが、アーティチョークおよびアーティチョーク抽出物を含有しないフグ抽出物を与えられたグループに比べて、血中アルコール濃度が経時的に変化した。例えば、投与して1時間後の血中アルコール濃度は0.220±0.023w/v％であり、投与して3時間後の血中アルコール濃度は0.071±0.014w/v％であり、投与して5時間後の血中アルコール濃度は0.074±0.022w/v％であった。これは、15％フグ抽出物を与えられたグループよりも低い濃度であった（表2および図1参照）。

As a result, the group given 15% pufferfish extract containing artichoke did not show a statistically significant hangover treatment effect, but to the group given pufferfish extract containing neither artichoke nor artichoke extract. In comparison, the blood alcohol concentration changed over time. For example, the blood alcohol concentration at 1 hour after administration is 0.203 ± 0.026 w / v%, and the blood alcohol concentration at 3 hours after administration is 0.06 ± 0.012 w / v%. The blood alcohol concentration after time was 0.045 ± 0.015 w / v%. The group given 100% pufferfish extract containing artichoke also did not show a statistically significant effect, but compared to the group given pufferfish extract containing neither artichoke nor artichoke extract. The alcohol concentration changed over time. For example, the blood alcohol concentration 1 hour after administration is 0.220 ± 0.023 w / v%, and the blood alcohol concentration 3 hours after administration is 0.071 ± 0.014 w / v%, The blood alcohol concentration after time was 0.074 ± 0.022 w / v%. This was a lower concentration than the group given 15% pufferfish extract (see Table 2 and Figure 1).

  Blood acetaldehyde levels were also investigated in each group. In the group given 15% pufferfish extract containing artichokes, the blood acetaldehyde concentration 1 hour after administration was 0.534 ± 0.084 w / v%, and the blood acetaldehyde concentration 3 hours after administration was 0.249 The blood acetaldehyde concentration at 5 hours after administration was 0.154 ± 0.026 w / v%. This was a more significant reduction (down-regulation) compared to the group given the artichoke and the pufferfish extract containing no artichoke extract. In the group given 100% pufferfish extract containing artichokes, the blood acetaldehyde concentration 1 hour after administration was 0.275 ± 0.014 w / v%, and the blood acetaldehyde concentration 3 hours after administration was The blood acetaldehyde concentration 5 hours after administration was 0.128 ± 0.024 w / v%. This was a more significant reduction compared to the group given artichoke and pufferfish extract without artichoke extract (see Table 2 and Figure 2).

Therefore, it was confirmed that the pufferfish protease extract containing artichoke of the present invention has a hangover treatment effect of about 50% after 1 and 3 hours after alcohol administration in the group given 100% extract. .

Production examples of the composition containing the pufferfish extract of the present invention as an active ingredient are described below.
Production Example 1: Preparation of pharmaceutical composition
<1-1> Powder Preparation Example <1-2> Extract 2g
Lactose 1g
All of the above ingredients were filled into an airtight pack and mixed according to conventional methods for making powders.
<1-2> extract 100mg Creating embodiment of the tablet <1-2>
Corn starch 100mg
Lactose 100mg
Magnesium stearate 2mg
Tablets were made by mixing all the above ingredients by conventional methods for making tablets.
<1-3> Example of Capsule Preparation Example <1-2> Extract 100 mg
Corn starch 100mg
Lactose 100mg
Magnesium stearate 2mg
Capsules were made by mixing all the above ingredients and filling into gelatin capsules according to conventional methods for making capsules.
<1-4> Example of preparation of pills <1-2> Extract 1g
Lactose 1.5g
Glycerin 1g
Xylitol 0.5g
Tablets were made by mixing all the above ingredients according to conventional methods for making pills. Each pill contained 4 g of this mixture.
<1-5> Granule preparation Example <1-2> extract 150 mg
Soy extract 50mg
Glucose 200mg
Starch 600mg
All the above ingredients were mixed and 100 mg of 30% ethanol was added. This mixture was dried at 60 ° C., and the resulting granule was filled in a pack.

Production Example 2: Preparation of Food A food containing the puffer fish extract of the present invention was prepared as follows.
<2-1> Preparation of seasoning A seasoning that promotes health was prepared by mixing 20 to 95 parts by weight of the pufferfish extract of Example <1-1> with a seasoning according to a conventional method.
<2-2> Preparation of Flour Product 0.5 to 5.0 parts by weight of the puffer extract of Example <1-1> was added to the flour. Health promoting foods such as breads, cakes, cookies, crackers and noodles were made with this flour mixture according to conventional methods.
<2-3> Preparation of dairy product 5 to 10 parts by weight of the puffer extract of Example <1-1> was added to milk. Dairy products that promote health, such as butter and ice cream, were made with this milk mixture according to conventional methods.
<2-4> Preparation of Songshik Brown rice, barley, glutinous rice and yurum (Job's tears) were gelatinized according to conventional methods, dried and ground to obtain a 60 mesh powder.

Black soybeans, black sesame and wild sesame were steamed and dried according to conventional methods, and pulverized to obtain a 60 mesh powder.
The puffer extract of Example <1-1> was concentrated under reduced pressure, spray dried, and pulverized to obtain a 60 mesh dry powder.
Sonsik was prepared by mixing grains, seeds, and dry powder of puffer extract of Example <1-1> according to the following ratio.

Grain (brown rice: 30 parts by weight, Jorum: 15 parts by weight, barley: 20 parts by weight)
Seeds (wild sesame: 7 parts by weight, black soybean: 8 parts by weight, black sesame: 7 parts by weight)
Dry powder (3 parts by weight) of the puffer extract of Example <1-1>
Gano del Marcidam (0.5 parts by weight)
Red gecko (0.5 parts by weight)

Production Example 3: Beverage creation
<3-1> Extract of health drink preparation example <1-2> 1000mg
Citric acid 1000mg
Oligosaccharide 100g
Purified water up to 900ml
The above ingredients were mixed according to conventional methods for making health drinks. The mixture was heated with stirring at 85 ° C. for 1 hour and then filtered. This filtrate was filled into a 2 liter sterilized container, the container was sealed, sterilized again, and stored in the refrigerator until used to make a composition for health drinks.

Ingredients suitable for popular beverages were mixed according to the preferred mixing ratio, but the composition ratio can be adjusted according to regional and national preferences and the like.

Those skilled in the art will appreciate that the concepts and specific embodiments disclosed in the above description can be readily used as a basis for modifying or devising other embodiments for achieving the same purpose as the present invention. I will. Those skilled in the art will also realize that such equivalent embodiments do not depart from the spirit and scope of the invention as set forth in the appended claims.

Claims (14)

1) separating the puffer meat from the puffer;
2) reacting the puffer meat of step 1) with an enzyme;
3) A step of obtaining a distillate by distillation of the enzyme reaction product of step 2).   2. The production method according to claim 1, wherein the enzyme in step 2) is a protease.   The production method according to claim 2, wherein the protease content is 0.1 to 0.2%, the reaction temperature is 25 to 50 ° C, and the reaction time is 12 to 36 hours.   The production method according to claim 1, wherein the temperature for the distillation in step 3) is at most 100 ° C, and the distillation is continued until the volume of the enzyme reaction product becomes 1/3 to 1/2.   The production method according to claim 1, further comprising the step of aging the filtrate after adding artichoke powder to the distillate in step 3) and filtering the distillate.   6. The production method according to claim 5, wherein the filtration is performed by using a net of 1,000 to 1,400 mesh.   6. The production method according to claim 5, wherein 2 to 8 g / L of the artichoke powder is added.   6. The production method according to claim 5, wherein the aging temperature is 40 to 60 ° C. and the aging time is 5 to 20 hours.   2. A pufferfish extract produced by the method of claim 1.   A pharmaceutical composition for treating a hangover comprising the pufferfish extract according to claim 9 as an active ingredient.   A method for treating a hangover comprising the step of pharmaceutically effective administration of the pufferfish extract according to claim 9 to a subject.   10. Use of the pufferfish extract according to claim 9 for the production of a pharmaceutical composition for treating hangovers.   A health food for treating hangover, comprising the puffer fish extract according to claim 9 as an active ingredient.   10. Use of the pufferfish extract according to claim 9 for the production of health foods for treating hangovers.

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