KR100381620B1 - Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits - Google Patents
Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits Download PDFInfo
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- KR100381620B1 KR100381620B1 KR10-2000-0058606A KR20000058606A KR100381620B1 KR 100381620 B1 KR100381620 B1 KR 100381620B1 KR 20000058606 A KR20000058606 A KR 20000058606A KR 100381620 B1 KR100381620 B1 KR 100381620B1
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- hangover
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- 241000196324 Embryophyta Species 0.000 title claims abstract description 8
- 206010019133 Hangover Diseases 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000013361 beverage Nutrition 0.000 title claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 title description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title 1
- 244000046052 Phaseolus vulgaris Species 0.000 title 1
- 230000035622 drinking Effects 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 241000186321 Cellulomonas Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 229920001661 Chitosan Polymers 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 229960003080 taurine Drugs 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000008213 purified water Substances 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 208000024891 symptom Diseases 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 210000004207 dermis Anatomy 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- GYHNNYVSQQEPJS-UHFFFAOYSA-N Gallium Chemical compound [Ga] GYHNNYVSQQEPJS-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229910052733 gallium Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0644—Taurine
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 야생식물류, 두류, 과채류를 주성분으로 한 숙취해소 음료식품의 제조방법에 관한 것으로 상세하게는 이들 용량의 10배 정제수를 넣고 120℃에서 15∼30분간 멸균한 후 여기에 세루로모나스(Cellulomonas) 종균 2∼3%를 접종하여 25∼35℃에서 48시간 1차 발효시켜 여과하고 이 여액에 당류를 혼합하고 120℃에서 15∼30분간 멸균한 후 아스퍼길러스오리자에(Aspergillus oryzae) 종균 2∼3%를 접종하여 30∼40℃에서 48∼72시간 발효시켜 이를 여과 한 후 용기에 담아 멸균하여 음용 할 수 있도록 만든 음료식품의 제조방법에 관한 것이다.The present invention relates to a method for producing a hangover relieving beverage food mainly composed of wild plants, soybeans, fruits and vegetables, and in detail, put 10 times purified water of these doses and sterilized at 120 ℃ for 15 to 30 minutes, and then into Serulomonas ( Cellulomonas) spawn 2 ~ 3% of the seed, fermented by primary fermentation at 25-35 ℃ for 48 hours, filtered and the saccharides were mixed, sterilized at 120 ℃ for 15-30 minutes and then Aspergillus oryzae (Aspergillus oryzae) It inoculates spawn 2 ~ 3% and fermented at 30 ~ 40 ℃ for 48 ~ 72 hours to filter it and put it in a container to sterilize and drink it.
Description
통상사용하는 야생식물류, 두류, 과채류는 숙취해소 및 건강증진에 이로운 영양성분이 있으나 체질에 따라 소화, 흡수율이 떨어지고, 이상반응(증상)이 나타날 수 있는 단점이 있어 누구에게나 다 좋은 식품은 아니라 개개인의 체질에 맞는지, 안맞는지 먹어서 이상반응(증상)을 확인하기 전에는 알수가 없는 문제점이 많다.Commonly used wild plants, soybeans and fruits and vegetables have nutritious ingredients to help hangovers and improve health, but digestion and absorption may be lower depending on the constitution, and adverse reactions (symptoms) may occur. The constitution of the right or wrong to eat or confirm the abnormal reaction (symptoms) until you do not know many problems.
본 발명은 상기와 같은 문제점을 해소하기 위해 야생식물류에 미생물의 영양 원인 두류와 과채류를 혼합하여 섬유소 분해능 및 고미의 제거 능력 그리고 소화효소 생산능력이 있는 세루로모나스(Cellulomonas)와 아스퍼길러스오리자에(Aspergillus oryzae) 종균을 접종하여 발효 배양 하므로서 약리성분의 생체이용율을 증가시켜, 숙취를 해소시킬 수 있는 건강음료 식품을 제조하는 것에 특징이 있다.The present invention is to solve the above problems by mixing nutrients of legumes and fruit vegetables of wild plants to the wild plants, cellulose degrading ability, removal of bitter rice, and digestive enzymes production ability of Cellulomonas and Aspergillus arizona E. (Aspergillus oryzae) by inoculating the seedlings fermentation culture by increasing the bioavailability of the pharmacological component, it is characterized in the manufacture of healthy beverage food that can eliminate the hangover.
본 발명은 야생식물류와 두류 및 과채류를 주성분으로 한 숙취해소 음료식품을 제조함에 있어서,상기 주성분에 세루로모나스(Cellulomonas)을 접종하여 25∼35℃에서 48시간 1차 발효하는 단계;상기 1차 발효액에 흑설탕, 키토올리고당을 배합하여 아스퍼길러스오리자에(Aspergillus oryzae)을 접종하여 30∼40℃에서 48∼72시간 2차 발효하는 단계; 및상기 2차 발효액에 사과산, 구연산 0.2∼0.5%, 타우린 0.5∼2% 첨가 혼합하여 충진하는 단계로 이루어진다.[실시 예]The present invention in the manufacture of hangover remedy drink foods based on wild plants and legumes and fruit and vegetables, inoculating the main components of the cellulomonas (Cellulomonas) inoculated primary fermentation for 48 hours at 25 ~ 35 ℃; Mixing brown sugar and chitooligosaccharide in the fermentation broth to inoculate Aspergillus oryzae and then fermenting the mixture at 30 to 40 ° C. for 48 to 72 hours; And adding and filling the secondary fermentation broth with 0.2 to 0.5% of malic acid and citric acid and 0.5 to 2% of taurine.
제 1공정1st process
갈근, 당귀, 천궁, 대두생순, 진피, 갈화, 복령, 창출, 대추, 호박, 생강 등을 조말로 하여 회전원통망에 넣어 교반하면서 세척하고 탈수 한다.Root, Angelica, Cheongung, Soybean Saengshun, Dermis, Gallium, Bokryeong, Creation, Jujube, Pumpkin, Ginger, etc. as a poultry, put into a rotating cylinder, wash and dehydrate while stirring.
제 2공정2nd process
제 1공정에서 얻어진 탈수물, 갈근, 당귀, 천궁, 대두생순, 진피, 갈화, 복령, 창출, 대추, 호박, 생강 등 각 7㎏씩을 평량한다.7 kg each of dehydrated water, brown root, donkey, cheonggung, soybean sprouts, dermis, brownish, bokyeong, produce, jujube, pumpkin and ginger obtained in the first step is weighed.
제 3공정3rd process
제 2공정 평량물에 정제수 10배 양을 넣어 멸균통에서 120℃에서 15∼30분간 가압살균하고 냉각하여 여기에 세루로모나스(Cellulomonas) 종균 3%를 넣고 25∼30℃에서 48시간 배양한 후 여과하여 1차 발효액을 얻는다.After adding 10 times the amount of purified water to the second process basis water, autoclave sterilization for 15-30 minutes at 120 ℃ in a sterilized container, cool it, and add 3% of Cellulomonas spawn to it and incubate at 25-30 ℃ for 48 hours. Filtration yields a primary fermentation broth.
제 4공정4th process
제 3공정에서 얻은 발효액에 흑설탕 8%, 키토올리고당 2%를 배합하여 멸균통에 넣고 120℃에서 15∼30분간 가압살균하고 냉각시킨 후 아스퍼길러스오리자에(Aspergillus oryzae) 종균을 3%접종하여 30∼40℃에서 48∼72시간 발효배양 시킨다.8% brown sugar and 2% chitooligosaccharides were added to the fermentation broth obtained in the third step. Fermentation is carried out at 30 to 40 ° C. for 48 to 72 hours.
제 5공정5th process
제 4공정에서 발효배양한 내용물을 여과하여 사과산 0.3%, 구연산 0.2%, 타우린 0.5%를 혼합한 후 캔 또는 병에 투입, 밀봉하고 고압 순간 멸균하여 장기보존 할 수 있게 한다.The contents fermented and cultured in the fourth process are filtered to mix 0.3% malic acid, 0.2% citric acid, and 0.5% taurine, which are then added to a can or bottle, sealed, and sterilized under high pressure for long-term storage.
이상에서 상술한 바와 같이 본 발명은 야생식물류, 두류, 과채류를 발효시키므로서 체질에 안맞을 때 이상반응(증상)을 일으킬 수 있는 인자를 분해시키고 숙취해소에 좋은 영양소가 다량 함유한 발효음료식품을 얻을 수 있는 것이다.As described above, the present invention, while fermenting wild plants, soybeans, fruits and vegetables to obtain a fermented beverage food containing a large amount of nutrients that are good for decomposing hangovers and causing hangovers when symptoms are unsuitable. It can be.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0058606A KR100381620B1 (en) | 2000-10-05 | 2000-10-05 | Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits |
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| Application Number | Priority Date | Filing Date | Title |
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| KR10-2000-0058606A KR100381620B1 (en) | 2000-10-05 | 2000-10-05 | Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits |
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| Publication Number | Publication Date |
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| KR20010000540A KR20010000540A (en) | 2001-01-05 |
| KR100381620B1 true KR100381620B1 (en) | 2003-04-26 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100442771B1 (en) * | 2000-11-17 | 2004-08-04 | 주식회사 바이오썸 | Drink for mitigating hangover and the manufacturing method thereof |
| CN103798877A (en) * | 2012-11-15 | 2014-05-21 | 广西玉林制药集团巨安保健品有限公司 | Composition of healthcare beverage |
| CN103315356B (en) * | 2013-06-17 | 2014-07-16 | 湖北富程祥云生物科技有限公司 | Preparation method of plant-enzyme-containing functional drink capable of alleviating hangover |
| CN103749677A (en) * | 2013-09-23 | 2014-04-30 | 高磊 | Bitter gourd-soybean yogurt preparation method |
| CN103734815B (en) * | 2013-10-08 | 2016-05-04 | 江西省杨云科技有限责任公司 | A kind of compound FI puerariae soup alcohol-decomposing beverage and preparation method thereof |
| CN104630004A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Pine nut rice wine-flavor black fungus fermented milk drink |
| CN105341598A (en) * | 2015-10-10 | 2016-02-24 | 中国农业大学 | Preparation method of flavored pumpkin probiotic beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS626649A (en) * | 1985-07-02 | 1987-01-13 | Shikoku Kakoki Co Ltd | Production of fermented sparkling soya milk drink using bean curd refuse |
| KR920005892A (en) * | 1990-09-03 | 1992-04-27 | 김남철 | Fermented Enzyme Food Manufacturing Method Based on Myeongilcho |
| KR930011896A (en) * | 1991-12-02 | 1993-07-20 | 김정순 | Fermented Vegetable Beverage |
| KR960009910A (en) * | 1994-09-27 | 1996-04-20 | 겐지 이치카와 | Method for preparing fermentation broth for food or beverage and fermentation broth for food or beverage |
| KR960013256A (en) * | 1994-10-25 | 1996-05-22 | 박대규 | Alcohol metabolic beverage containing plant extract fermentation broth and preparation method thereof |
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2000
- 2000-10-05 KR KR10-2000-0058606A patent/KR100381620B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS626649A (en) * | 1985-07-02 | 1987-01-13 | Shikoku Kakoki Co Ltd | Production of fermented sparkling soya milk drink using bean curd refuse |
| KR920005892A (en) * | 1990-09-03 | 1992-04-27 | 김남철 | Fermented Enzyme Food Manufacturing Method Based on Myeongilcho |
| KR930011896A (en) * | 1991-12-02 | 1993-07-20 | 김정순 | Fermented Vegetable Beverage |
| KR960009910A (en) * | 1994-09-27 | 1996-04-20 | 겐지 이치카와 | Method for preparing fermentation broth for food or beverage and fermentation broth for food or beverage |
| KR960013256A (en) * | 1994-10-25 | 1996-05-22 | 박대규 | Alcohol metabolic beverage containing plant extract fermentation broth and preparation method thereof |
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| KR20010000540A (en) | 2001-01-05 |
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