KR100555386B1 - Beverage Composition for Removing Hangover Using Vegetables Cultivated Suburban Areas - Google Patents

Abstract

The present invention as a beverage composition for hangover relief,

Disclosed is a drink composition for hangover elimination, characterized in that the extract is obtained from at least one material selected from the group of radishes, cucumbers, tomatoes, pumpkins and onions, and contains known sugars as a subsidiary material.

According to the present invention, by using vegetables in the suburbs of the city to improve the liver function, alcohol decomposition and hangover power to provide the functionality required by modern people, and to stabilize the price of agricultural products and farm household income by developing high value-added processed products using excess agricultural products Contribute to growth.

Description

Beverage Composition for Removing Hangover Using Vegetables Cultivated Suburban Areas}             

1 is a beverage manufacturing process

The present invention is a beverage composition for hangover elimination using vegetables, more specifically, extracts obtained from at least one or more ingredients selected from the group of radish, cucumber, tomato, pumpkin, onion as a main ingredient, and containing a known sugar as a subsidiary ingredient It relates to a hangover relieving drink composition exhibiting an excellent effect in terms of functionality and functionality.

Vegetables such as radishes, cucumbers, tomatoes, pumpkins, and onions are vegetables that have been recently increased in consumption. However, there is a problem that it is difficult to secure stable production every year due to the negative effect of price instability caused by structural contradiction in the market while having excellent nutritional effect. . In general, the vegetables are mainly eaten in the form of side dishes provided in the diet, the importance is recognized as an essential food, but there is no shortage of incentives to cause further new demand. Therefore, when the oversupply of vegetables occurs, the ability to solve the surplus supply situation is lost, the radical plunges, and the income structure of the farmhouse is always in a more difficult situation.

The present invention originates from such a problem consciousness, and it is intended to propose a method of using certain vegetables as a raw material of functional foods by confirming that there is excellent functionality in terms of liver function improvement, alcohol degrading power, and hangover elimination power.

Various functional drinks have been disclosed for the hangover, but these are all in the form of a specific chemical component (aspartic acid, etc.), which is irrelevant to the contents of the present invention using vegetables.

The object of the present invention is to propose a method for improving liver function, alcohol degrading ability and hangover resolution of vegetables including radish, cucumber, tomato, pumpkin, onion and applying them as a beverage as a main ingredient as described above. It is.

The present invention as a beverage composition for hangover elimination using vegetables,

It includes a beverage composition for hangover relief, characterized in that the extract obtained from at least one material selected from the group of radishes, cucumbers, tomatoes, pumpkins, onions as a main material, containing a known sugar as a subsidiary material.

Radishes, cucumbers, tomatoes, zucchini and onions are all grown in the suburbs of the city and are sufficient to use directly grown or commercially available products. According to the present invention, it can be seen that the vegetables have very excellent characteristics in improving liver function, alcohol degrading power and hangover relieving power, and thus are suitable as main ingredients of functional drinks.

The vegetables are preferably provided as extracts obtained by extraction in a predetermined manner. Examples of such extraction methods include juice, hot water extraction, and the like, and do not require any particular limitation on the extraction method.

More preferably the vegetables are selected from those which have been aged for a period of time. According to the present invention, it can be seen that a ripening period of about two weeks is preferable. However, even if the above period is exceeded, there is no problem in carrying out the present invention, but it is difficult to expect an improvement effect due to the increased aging period.

Extract main ingredient (40 Brix) is preferably contained 15 to 45% by weight relative to the total beverage composition. If it is added less than 15% by weight it is not enough to exhibit the functionality in a very small amount, if it exceeds 45% by weight there is a fear that the sensory quality may be impaired.

The beverage composition of the present invention contains a known sugar as a submaterial. The sugars are added to perform a role of enhancing the functionality of the main material and preferably include monosaccharides and disaccharides, and more specifically, honey, sugar, starch syrup, fructose and the like.

The saccharides are not particularly limited, but it is preferable to add 1 to 6% by weight based on the total beverage composition. If it is added less than 1% by weight, it is difficult to express the functional strengthening effect according to the addition, if it exceeds 6% by weight sugar can be excessively exerted and it is difficult to expect further improved effect in terms of enhancing the functionality Do.

In addition to the subsidiary materials, the beverage composition of the present invention may be added with various inorganic salts, vitamins, oligosaccharides, various organic acids for food addition, and various vegetable juices.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the contents of the present invention, and the scope of the present invention should not be construed as being limited to these examples.

Example 1 Alcohol Degradation Assay

Wash the radish, cucumber, tomato, pumpkin and onion three times in running water to remove foreign substances, diced into 3 ~ 4cm size, and then treated the sample 1: 1 in sugar solution and aged under 4 ℃ for 2 weeks. The aged samples were juiced and concentrated together with the filtrate to obtain an extract having a concentration of 0.06 g / L, and the alcohol degradation effect was measured using the method described in Example 7 of Korean Patent Publication No. 10-0257448. The same result was obtained. In Table 1, the higher the value, the better the functional assay effect.

TABLE 1 Alcohol Degradation Effect (% / mg / mL)

radish cucumber tomato pumpkin onion 54 51 59 33 41

As a result of the above test, the best result was observed in tomato, but the other effect was also observed in other materials.

Example 2 Alcohol Degradation and Hangover Relief Effects According to Aging Period

After washing radish and cucumber three times in running water to remove foreign substances, diced into 3 ~ 4cm size, the sample was treated 1: 1 in sugar solution and aged for 1, 2, 3, 4 weeks under 4 ℃. The aged samples were juiced and concentrated together with the filtrate, and the sample concentration was 0.06 g / L, and the alcohol degrading power was assayed using the method described in Example 7 of Korean Patent Publication No. 10-0257448, and Korean Laid-Open Patent Publication No. 2001-0050333 The hangover removal effect was assayed using the method described in the issue. As a result, the result as shown in Table 2 was obtained, and it can be confirmed that the effect is excellent in those aged for two weeks or more. In Table 2, the higher the value, the better the functional assay effect.

<Table 2> Alcohol Degradation and Hangover Relief Effects by Aging Period (% / mg / mL)

division Ripening period One 2 3 4 Alcohol decomposition radish 45 52 50 49 cucumber 41 51 48 46 Hangover Relief radish 20 35 36 35 cucumber 22 38 38 37

Example 3 Functional Assay by Addition of Substances

As a main component of the sample of Test Example 2, and as a subsidiary ingredient, honey, sugar, syrup, and fructose as shown in Table 3, the sample concentration was varied, and liver function improvement was performed using the method described in Korean Patent Application Laid-Open No. 2001-0050333. The hangover resolution was measured, and the alcohol decomposition power was measured using the method described in Example 7 of Korean Patent Publication No. 10-0257448, as shown in Table 3 below. In Table 3, the higher the value, the better the functional assay effect.
<Table 3> Functional test results according to the addition of subsidiary materials (% / mg / ㎖)

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Main material Subsidy Functional Liver Function Improvement (1.0g / ℓ) Alcohol Degradation Capacity (0.2g / ℓ) Hangover Relief (0.06g / ℓ) radish honey 150 52 35 Sugar 145 53 30 corn syrup 138 51 32 fruit sugar 147 55 34 cucumber honey 143 51 38 Sugar 148 48 25 corn syrup 141 47 29 fruit sugar 148 49 23

As a result, it can be seen that when the radish is the main ingredient, the fructose was mixed with the subsidiary material as compared to the case of the honey as the subsidiary material. In the case of using cucumber as the main ingredient, sugar and fructose were the highest in the case of improving liver function, and honey was the highest in alcohol decomposition and hangover.

Example 4 Preparation of Beverage

As shown in FIG. 1, the radish and cucumbers are washed three times in running water to remove foreign substances, and then diced into 3-4 cm sizes. Aged for 2, 3, 4 weeks. Aged samples were juiced and concentrated together with the filtrate to use a sample concentration of 0.06g / ℓ and the formulation of the raw material is as shown in Table 4 below.

<Table 4> Compounding Ratio

process Compounding ratio (% by weight) Extract Liquid fructose Sorbitol Royal jelly Cucumber juice Etc One 25 1.7 2.7 1.5 2.5 46.6 2 30 6 6 4 6 48.0 3 35 3.4 5.4 3 5 48.2

Test Example 1 Quality Characteristics and Functionality

The quality characteristic results performed on the beverage prepared by Example 4 are as shown in Table 5 below, it was confirmed that the excellent in both preference and functionality.

<Table 5> Quality Characteristics

process Turbidity pH Chromaticity Sensory test ♪ L a b color flavor Scent Overall preference One 1.30 4.7 56.22 1.65 21.69 3.3 3.0 3.2 3.4 2 1.57 4.8 51.74 1.64 26.02 3.5 3.0 3.2 3.6 3 2.36 4.8 43.56 1.23 28.12 3.5 3.2 3.3 3.5

L-L: + White, -Black, a: + Red, -Green, b: Yellow,-Blue

♪-Conducted on a five-point scale for 20 men and women with developed taste (1. Very bad. 2. Bad. 3. Normal. 4. Good. 5. Very good)

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The beverage composition of the present invention provides the functionality required by modern people by improving liver function, alcohol resolution and hangover by using vegetables in the suburbs of the city, and by developing high value-added processed products using excess agricultural products, the stable production base of farmers. There is an effect that can be created.

Claims (4)

In the hangover to drink composition, At least one material selected from the group of radishes, cucumbers, pumpkins, and onions is treated 1: 1 in sugar solution, aged for 1 to 4 weeks at 4 ° C. or lower, and the extracted extract is used as a main ingredient, and a known sugar is included as a subsidiary material. Hangover-free drink composition characterized in that. The method of claim 1, The main ingredient is hangover solution composition characterized in that it contains 15 to 45% by weight of the total beverage composition The method of claim 1, Sugar as a subsidiary material is hangover relieving drink composition, characterized in that selected from monosaccharides or disaccharides, including honey, sugar, starch syrup, fructose and the like The method according to claim 1 or 3, Sugar composition for hangover relief, characterized in that containing 1 to 6% by weight relative to the total beverage composition

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