KR100787633B1 - Tea and Tea Manufacturing Method for Improving Liver Function and Curing of Hangover - Google Patents

Abstract

The present invention relates to a tea for improving liver function and hangover, and a method of manufacturing the same, and more specifically, a extract of the Roe mushroom fungus Mycelium cultured in brown rice, using the extract of the Roe mushroom fungus Mycelium cultured on the substrate of Injin mugwort as a main ingredient, dried persimmon Extract, Ginger Extract, Root Extract, Schizandrae Extract, Dermis Extract, Licorice Extract, Sinus Extract, Hawthorn Extract, Hawthorn Extract, Jujube Extract, Hawthorn Fruit Extract, Dried Honey Extract, Honey, Fructo-Oligosaccharide, Vitamin, Taurine, etc. The present invention relates to a tea which is excellent in improving liver function and relieving hangover by producing a mixture, and a method for producing the same.

The tea production method, the main raw material preparation process of obtaining a fermented product from the Roe mushroom fungus mycelium cultured with Injin mugwort as a substrate, and extracting the fermented product; A raw material preparation process for preparing a raw material by extracting the active ingredient from the medicinal mycelium mycelium culture cultured with brown rice as a substrate; A mixing process of mixing the extracted main raw material extract and the subsidiary raw material extract in a mixing tank; A sweetening process of mixing honey and fructooligosaccharide in the mixed solution; A filter sterilization process of filtering the mixed solution consisting of the sweetened sugar and sterilizing at 110 to 130 ° C. for 1 to 4 seconds; Filling the sterilized mixed solution in the container to complete the product; characterized by consisting of.

Liver function improvement tea, hangover tea, functional drink, roe deer mushroom, mycelium

Description

Tea and Tea Manufacturing Method for Improving Liver Function and Curing of Hangover

1 is a block diagram showing a method for improving liver function and hangover removal method according to an embodiment of the present invention,

Figure 2 shows the results of examining the hangover elimination effect through the biological experiments of the main material, Injin mugwort-Roerung mushroom mycelium extract (AHE) according to an embodiment of the present invention, the test substance AHE to the experimental rat (SD system) 30 minutes before the alcohol administration and the time after the alcohol administration by measuring the ethanol concentration in the blood is a measure of the hangover relief,

Figure 3 shows the results of examining the hangover elimination effect through the biological experiments of the main material, Injin mugwort-Roerung mushroom mycelium extract (AHE) according to an embodiment of the present invention, the experimental material AHE to the experimental rat (SD system) 30 minutes before the alcohol administration and then the time after the alcohol administration to measure the acetaldehyde concentration in the blood to measure the hangover relief,

Figure 4 shows the results of examining the hangover removal effect through a biological experiment of the main material, Injin mugwort-Roerung mushroom mycelium extract (AHE) according to an embodiment of the present invention, the test substance AHE administered 1 hour after alcohol administration After the time has passed by measuring the concentration of ethanol in the blood to measure the hangover,

Figure 5 shows the results of examining the hangover removal effect through the biological experiment of the main material, Injin mugwort-Roerung mushroom mycelium extract (AHE) according to an embodiment of the present invention, the test substance AHE administered 1 hour after alcohol administration After measuring the acetaldehyde concentration in the blood over time to measure the hangover effect,

6 is a liver tissue of the normal control group to explain the improvement effect on the fat degeneration of the liver tissue of the main ingredient Injin mugwort-Roerung mushroom mycelium extract (AHE) according to an embodiment of the present invention (Fig. 10, Fig. 11) Drawing showing the test of × 40,

7 is a liver material of the normal control group to explain the improvement effect on the fat degeneration of the liver tissue of the Injin mugwort-Rupung mushroom mycelium extract (AHE) according to an embodiment of the present invention (AHE) , Which shows the typical heptic cord of the hepatic lobe,

8 is to explain the improvement effect of fat degeneration of the liver tissues of the main material, Injin mugwort-Rupung mushroom mycelium extract (AHE) according to an embodiment of the present invention (Fig. 10, Fig. 11), Except for a part of the central vein, the liver showed extensive accumulation and expansion of fat granules in hepatic cells from portal triads.

9 is to explain the improvement effect of the fat degeneration of the liver tissue of the Injin mugwort-Roeung mushroom mycelium extract (AHE) according to an embodiment of the present invention (Fig. 10, 11), alcoholic fatty liver induction furnace In the enlarged liver, except for a part of the central vein main surface, it shows extensive expansion and accumulation of fat granules in hepatic cells from portal triads.

10 is in accordance with an embodiment of the present invention, compared to FIGS. 6 and 7 showing the normal control group and alcoholic fatty liver induction to show a significant improvement in fatty degeneration in part of the liver tissue. Drawing shown and photographed at × 40,

11 is according to an embodiment of the present invention, compared to FIGS. 6 and 7 showing the normal control group and the alcoholic fatty liver induces a significant improvement in fatty degeneration in part of the liver tissue. Drawing shown and photographed at × 100,

12 is a view showing the results of examining the ADH activity of the hangover relieve effect through the in vitro experiments of the hot water extract (AHE) of the main material, Injin mugwort-Roerung mushroom mycelium culture according to an embodiment of the present invention,

13 is a view showing the results of examining the ADH activity during the hangover effect of 70% ethanol extract (AHE) of the main material, Injin mugwort-Rupper mushroom mycelium culture (AHE) according to an embodiment of the present invention,

14 is a view showing the results of examining the ALDH activity of the hangover relieving effect through the in vitro experiments of the hot water extract (AHE) of the main material, Injin mugwort-Rupper mushroom mycelium culture according to an embodiment of the present invention,

15 is a view showing the results of examining the ALDH activity during the hangover effect of the 70% ethanol extract (AHE) of the main material, Injin mugwort-Roerung mushroom mycelium culture according to an embodiment of the present invention.

<Description of the symbols for the main parts of the drawings>

P1: Main raw material preparation process P2: Sub raw material preparation process

P3: Mixing Process P4: Sweetening Process

P5: Filter sterilization process P6: Product completion process

P7: concentration process

The present invention relates to a tea for improving liver function and hangover, and a method of manufacturing the same, and more specifically, a extract of the Roe mushroom fungus Mycelium cultured in brown rice, using the extract of the Roe mushroom fungus Mycelium cultured on the substrate of Injin mugwort as a main ingredient, dried persimmon Extract, Ginger Extract, Root Extract, Schizandrae Extract, Dermis Extract, Licorice Extract, Sinus Extract, Hawthorn Extract, Hawthorn Extract, Jujube Extract, Hawthorn Fruit Extract, Dried Honey Extract, Honey, Fructo-Oligosaccharide, Vitamin, Taurine, etc. The present invention relates to a tea which is excellent in improving liver function and relieving hangover by producing a mixture, and a method for producing the same.

 The recent changes in the social environment have led to a significant increase in the amount of alcohol in Korea, and moreover, modern Koreans with a strong social life have experienced hangovers, alcoholic liver damage, hepatitis virus infection, chronic fatigue, and decreased immunity. It is known. The hangover that appears after drinking alcohol itself is not only toxic but also can be converted into a harmful substance to the human body during metabolic processes in the body, which is a phenomenon caused by harmful substances to the digestive system including the brain and liver. Hangovers appear after headaches and heartburn after alcohol intake, and many studies have been conducted to find a drug that can reduce this, but few have significant effects. In addition, various studies have been made on functional products that can promote the decomposition of alcohol in the liver after alcohol consumption and help to remove the hangover.

 Moreover, unlike the pharmaceutical products, the functional food raw materials are mostly extracted from natural products that can be developed in a short period of time with a certain degree of safety. Among them, the hangover and liver function are focused on alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) and antioxidants. Macrophages (Mφ) target phagocytic cell activation and antibody production.

Candidates for such a substance search includes a variety of herbal medicines and a wide range of natural materials, mushrooms are attracting a lot of attention, and recently, various physiological activities for medicinal mushrooms cultured in natural products are in progress.

Currently, there are various types of hangover relievers and liver function improvers. However, many chronically consuming alcohol in Korea requires a complex product that can protect the body, such as liver and liver from various metabolic effects caused by alcohol consumption as well as temporary hangover.

Currently, many hangover-relieving beverages in Korea are being marketed, such as beverages based on aspartic acid, beverages based on gourmets, and beverages using medicinal herb extracts such as lianas and alders. There is no development of a drink that improves liver function as well as a hangover effect by using the extract of the mycelia of the Roe deer fungus.

Therefore, in the present invention, the tea extract and the extract of the Roe mushroom fungus mycelium cultured in jinjin wormwood, which not only have a hangover and liver function improvement but also have an immune effect-boosting effect, as a main raw material, and improve the liver function and help to relieve hangover. It relates to a manufacturing method.

Therefore, the present invention has been made to solve the above conventional problems,

By fermenting the culture of Injin mugwort with the function of microorganisms, we obtain a culture containing the active ingredients one step higher than that of the original natural products, and produce functional foods using these culture extracts to derive it into our unique drinking culture. It aims to increase the role of functional foods that play a role in improving national health by developing beverages that improve liver function as well as relieve hangover among various pathological problems.

In particular, a study resulted in low efficacy when beverages were prepared by adding more than a certain amount of the extract of the Roe mushroom fungus mycelium cultured in Injin mugwort. Therefore, in the present invention, by selecting the appropriate amount of the extract Roe mushroom fungus mycelium is to make a drink to maximize the efficacy of improving hangover relief and liver function is the biggest technical feature of the present invention.

The method for producing a liver function improvement and hangover cancellation of the present invention for achieving the above object,
10 to 20 times of sterile water was added to the dried culture medium of the Roe worm fungus mycelium cultured on Injin mugwort substrate. After extracting 1 ~ 3 hours at 60 ~ 80 ℃ and 4 ~ 6 hours at 95 ~ 98 ℃, it was filtered and cooled Main raw material preparation process to prepare the main raw material by aging for 5 to 7 days;
Roe mushroom fungus mycelium culture cultured using brown rice as a substrate; 10-20 times of sterile water was added to each of the natural medicines consisting of dried persimmon, dermis, licorice, cod, walnut tree, walnut fruit, hawthorn, jujube, brown root, ginger, fig, and schizandrae, each consisting of two or more kinds. After extracting 1 to 3 hours at 60 ~ 80 ℃, 4 to 6 hours at 95 ~ 98 ℃ filtered and then aged for 5 to 7 days in a cold dark place to prepare the secondary raw material;
A mixing process of mixing the extracted main raw material extract and the subsidiary raw material extract in a mixing tank;
A sweetening process of mixing honey and fructooligosaccharide in the mixed solution;
A filter sterilization process of filtering the mixed solution of the sweetened sugar and sterilizing at 110 to 130 ° C. for 1 to 4 seconds;
Filling the sterilized mixed solution in the container to complete the product; characterized by consisting of.

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After the main raw material preparation process, the concentration process may be further performed after extraction to increase the solids content of the extract of the Roe mushroom fungus Mycelium dry culture based on Injin mugwort.

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In the mixing process and the sweetening process, 10 to 40 parts by weight of the extract of Injin mugwort-Roerung mushroom as a main raw material; 1 ~ 10 parts by weight of brown rice-seed mushroom extract, dried persimmon extract 5 ~ 20 parts by weight, dermis extract 5 ~ 18 parts by weight, root extract 5 ~ 18 parts by weight, ginger extract 8 ~ 18 parts by weight, Schizandra chinensis extract 1 ~ 10 parts by weight, 2-15 parts by weight of fig extract, 2-15 parts by weight of jujube extract, 2-15 parts by weight of hawthorn extract, 2-15 parts by weight of hawthorn fruit extract, 2-15 parts by weight of hawthorn extract, sinus extract 2 15 parts by weight, licorice extract 2-15 parts by weight; 3 to 5 parts by weight of honey, 5 to 10 parts by weight of fructooligosaccharides are mixed.

Tea for improving liver function and hangover of the present invention by such a manufacturing method, 10-40 parts by weight of jinjin worm-Roerung mushroom extract, 1-10 parts by weight of brown rice-Roerung mushroom extract, 5-20 parts by weight of dried persimmon extract, 5-18 parts by weight of dermis extract, 5-18 parts by weight of root extract, 8-18 parts by weight of ginger extract, 1-10 parts by weight of Schizandra chinensis extract, 2-15 parts by weight of fig extract, 2-15 parts by weight of jujube extract, 2-15 parts by weight of the extract, 2-15 parts by weight of the barberry fruit extract, 2-15 parts by weight of the barberry extract, 2-15 parts by weight of the sinus extract, 2-15 parts by weight licorice extract; Honey is made of 3 to 5 parts by weight of fructo-oligosaccharides mixed at a ratio of 5 to 10 parts by weight.

The present invention is a extract of the extract of the mycelia of the Roe worm fungus mycelium cultured with the main ingredient Injin mugwort as a substrate and dried persimmons such as dried persimmon, persimmon, licorice, cod, walnut tree, walnut fruit, hawthorn, jujube, brown root, ginger, fig, and Schisandra chinensis By preparing tea by mixing honey, oligosaccharides, vitamins, taurine, and the like, the present invention relates to a tea and a method of producing the same, which are characterized by an effect of improving liver function as well as relieving hangovers.

The following is a detailed description of the present invention, the manufacturing process and features of the raw materials of tea to improve hangover and liver function and tea manufacturing method are as follows.

1) First, the composition ratio of tea that improves hangover resolution and liver function is 10-40% of the extract of the mycelia of the gingiva fungus, which was cultured with the main ingredient, Injin mugwort (based on the filtration and maturation of 10 times multiples) and dried persimmon extract, 60-90% of the subsidiary ingredients such as dermis extract, licorice extract, sine extract, liana extract, hawthorn fruit extract, hawthorn extract, jujube extract, root extract, ginger extract, fig extract, schisandra extract, honey, oligosaccharide, vitamin By weight.

2) Second, as a process for preparing a extract of Mycelia of the Roe mushroom, which was cultured using Injin mugwort, which is the main raw material, by the method described in Patent No. 0432360 (Cosis Bio Co., Ltd., Jae Jae Hyun (Inventor and Applicant) of the present invention). By obtaining a fermented roe deer mycelium mycelium fermented product, and extracting it to prepare a main raw material,

2-1) Inoculator preparation step and substrate preparation step: Inoculate H. erinaceum, an inoculator, in a liquid culture incubator for spawn inoculation, prepare an inoculator by incubating at 24 ℃, 120rpm, and 6 days, and inoculate 2-2.5 times Water is added, followed by swelling for 24 hours while mixing for a predetermined time (2 hours interval), and then sterilized by 1 kg of each bottle to prepare a substrate.

2-2) Inoculation and incubation step: Inoculate approximately 8% of H. erinaceum spawn by quenching the sterilized substrate and incubate for 45-60 days at 24 ℃ and 40% in the culture room.

2-3) Drying and Extraction Step: After culturing the cultures for 45 days, freeze and dry the culture at -40 ℃ or less, extract it at 70 ℃ for 3 hours with the ratio of dry matter and sterile water to 1:10 and then 95 Extraction is carried out for 5 hours at &lt; RTI ID = 0.0 &gt;

2-4) Filtration and aging: The extract is filtered first, and then aged for 5-7 days in cold dark place (1-4 ℃) to prepare the main raw material.

3) Third, the extracts of the Roe-Lung mushroom fungus mycelium cultured with subsidiary brown rice as a substrate, dried persimmon extract, dermis extract, licorice extract, sinus extract, holly berry extract, hawthorn fruit extract, hawthorn extract, large extract, and root extract As a preparation process of the extracts, such as ginger extract, fig extract, and Schizandra chinensis extract and the characteristics of secondary raw materials,

3-1) Rooted mushroom fungus mycelium cultured with brown rice as a substrate has a refreshing scent of roe deer mushroom, immersed in brown rice for 1 day, inoculates 8% of the seedling of the mushrooms and incubated at 24 ℃ for 15-20 days After freeze-drying, the dried product and sterile water is 1:10 drainage and then extracted at 70 ° C. for 2 hours and again at 95 ° C. to 98 ° C. for 5 hours to obtain an extract. Next, the extract is filtered and aged for 5-7 days in a cold dark place (1-4 ° C.) to prepare an extract raw filtrate of brown rice-seed mushroom.

3-2) Dried persimmon contains vitamins (B1, B2, C, K), enzymes (catalase, polyphenol oxidase, amylase), sugars (glucose, fructose), etc. It is known to have nutritional benefits. Extraction process is dried persimmon and sterile water 1:10 (or 10 ~ 20) drainage at 70 ℃ for 2 hours and then extracted for 5 hours at 95 ℃ ~ 98 ℃ to obtain an extract. The extract was filtered and then aged in cold dark (1-4 ° C.) for 5-7 days to prepare dried persimmon extract filtrate.

3-3) Other secondary raw materials used, such as schisandra chinensis, brown root, hut tree, hut tree fruit, etc., are known as raw materials to help with hangovers since ancient times. As a method of obtaining each raw material extract, the ratio of the raw material and the sterilized water is multiplied by 10 to 20 times, extracted at 70 ° C. for 2 hours, and extracted at 95 to 98 ° C. for 5 hours to obtain an extract. Each extract is filtered and then aged in cold dark (1-4 ° C.) for 5-7 days to prepare each sub-material extract.

4) Fourth, as a tea manufacturing method having a hangover relief and liver function improvement effect,

4-1) After adding 10 times of sterile water to the dried culture medium of the Roe worm fungus mycelium cultured in Injin mugwort, extract it for 2 hours at 70 ℃ and 5 hours at 95-98 ℃ and filter it. To prepare the main raw material by aging daily,

4-2) 10- sterilized water is added to each subsidiary raw material such as brown rice-Rupper mushroom mycelium culture, dried persimmon, dermis, licorice, coriander, hawthorn, barberry fruit, hawthorn, jujube, black root, ginger, fig, and Schizandra chinensis. Add 20-fold water and extract for 2 hours at 70 ℃, and extract the filtered for 5 hours at 95-98 ℃ and then aged for 5 to 7 days in a cold dark place to prepare each side material,

4-3) 10 to 40 parts by weight of each of the extracts extracted from the above (based on the extraction of all raw materials with 10 times sterile water), and 1 to 10 parts by weight of brown rice-seed mushrooms , 5-20 parts by weight of dried persimmon extract, 5-18 parts by weight of dermis extract, 5-18 parts by weight of root extract, 8-18 parts by weight of ginger extract, 1-10 parts by weight of Schizandra chinensis extract, 2-15 parts by weight of fig extract, jujube 2-15 parts by weight of extract, 2-15 parts by weight of hawthorn extract, 2-15 parts by weight of hawthorn fruit extract, 2-15 parts by weight of hawthorn extract, 2-15 parts by weight of licorice extract, 2-15 parts by weight of licorice extract, 3 to 5 parts by weight of honey, fructo oligosaccharides (oligosaccharides) 5 to 10 parts by weight of the mixing ratio,

4-4) filtering the mixed solution,

4-5) sterilizing the sterilized mixture for 2 seconds at 121 ℃ or more,

4-6) filling the sterilized mixed solution to complete the product,

4-7) re-sterilization step of performing the sterilization process once more when the mixed solution can be converted into a beverage;

Through the following embodiments will be described in detail the configuration of the present invention.

Example 1

Hanging relieving efficacy evaluation according to the amount of the extract of Injin mugwort-Roerung mushroom fungus Mycelium which is the main ingredient in the beverage composition of the present invention (bio)

1) Experimental material

As a test substance for hangover and liver function improvement efficacy evaluation, Artemisia iwayomogi - Hericium erinaceum extract (AHE) was used as culture-freeze-drying-extraction in the biochemistry laboratory of Chungju National University. The test substance was lyophilized brown powder, stored refrigerated to prevent deterioration due to oxidation during storage, and used in sterile and purified water immediately before administration. As a comparative substance for evaluating hangover efficacy, commercially available condition (Condition, CJ, Icheon, Gyeonggi-do) was used. Ethanol for hangover and fatty liver induction is derived from Merck, corn oil for hyperlipidemia and fatty liver induction, cholesterol and cholic acid, liquid thioglycollate medium for macrophages induction, and interferon-γ (IFN) for immunosensitization. -γ) is Sigma Chemical Co. (St. Louis, MO, USA).

2) Experimental Animal

Five-week-old male SD rats were used to relieve hangover and fatty liver improvement, and five-week-old ICR mice were evaluated from Damul Science Co., Ltd. It was used for the experiment at 6 weeks of age. The environment of the room and the laboratory was controlled at a temperature of 23 ± 2 ℃, a relative humidity of 55 ± 10%, a ventilation frequency of 12 times / hr, a lighting cycle of 12 hours (07:00-19:00), and an illuminance of 150-300 lux. Pellet-type solid feed Purina Rat Chow (Daemul Science Co., Ltd., Daejeon Meteor) was used as a feed for experimental animals. , Cholesterol and bile acids) were mixed and fed.

3) Efficacy evaluation method

Sponsored by the Korea Food and Drug Administration (KFDA) in accordance with the "Fulfillment Test for Functional Health Foods" of the Korean Functional Food Safety Association Guideline (pp. 300-343). Was evaluated by dividing the preventive effect taken 30 minutes before the ethanol administration and the elimination effect taken 1 hour after the ethanol blood concentration reached its highest. That is, in the preventive effect experiment, 3 ml / kg (30 ml / kg) after oral administration of a solvent (3 ml / kg dose), a test substance (33, 100 or 300 mg / kg) or a comparative substance (condition, 3 ml / kg) 20% of 15 ml / kg) ethanol was orally administered to induce hangover, and blood was collected after 1, 3, 5 and 7 hours, and the concentration of alcohol and acetaldehyde was measured by gas chromatography (GC). It was. In the resolving effect experiment, after ethanol administration, blood was collected at 1 hour after reaching saturation level and the concentration of the test substance was immediately administered, and at 3, 5, and 7 hours (2, 4, 6 hours after test substance administration). Analyzed. The clearance rate was compared with the commercial hangover beverage condition by confirming the degree of absorption and excretion rate from the concentration of alcohol and acetaldehyde in blood.

4) Evaluation result

Ⓐ Evaluation result of test substance AHE 30 minutes before alcohol administration

After oral administration of 3 ml / kg (20% to 15 ml / kg) of ethanol in normal animals, the mean concentration was 0.0871% at 1 hour, 0.0598% at 3 hours, 0.0550% at 5 hours, and 0.0062% at 7 hours. As a result, it was shown to gradually decrease from 1 to 5 hours after reaching the peak at 1 hour (Table 1 and FIG. 2). In comparison, 33 mg / kg of test substance AHE was orally administered 30 minutes before ethanol administration. The ethanol concentration was 0.0793% in 1 hour, 0.0537% in 3 hours, 0.0114% in 5 hours, and 0.0% in 7 hours. appear. This is believed to be due to an increase in clearance due to activation of alcohol dehydrogenase (ADH) in the stomach as well as in the liver. This synergistic synergistic effect was found to decrease, particularly at higher concentrations than at low doses of 33 mg / kg. This effect of test substance AHE was also found to be superior to the comparable commercial hanger condition at 33 mg / kg.

On the other hand, blood acetaldehyde concentration gradually increased to an average of 0.0015% at 1 hour, 0.0029% at 3 hours, 0.0114% at 5 hours, and 0.0184% at 7 hours after oral administration of ethanol, thereby accumulating acetaldehyde decomposed from ethanol. It was confirmed (Table 2 and FIG. 3). The 33 mg / kg AHE administration significantly lowered the blood concentration between 1 and 5 hours, and no acetaldehyde was detected at 1 hour after ethanol administration. This effect has been confirmed in commercial hangover conditions as well as 100 mg / kg and 300 mg / kg of AHE. These results are believed to be due to the increase of aldehyde clearance due to aldehyde dehydrogenase (ALDH) activation along with the decomposition of ethanol by ADH activation of the stomach and liver (Table 1 and FIG. 2).

Ⓑ Test result of AHE administration of test substance 1 hour after alcohol administration

When test substance AHE was administered 1 hour after the ethanol concentration reached the highest level, the serum concentration of ethanol rapidly decreased until 4 hours after 33 mg / kg administration. (Table 3 and Figure 4). In addition, the hangover condition on the market showed a similar effect to 33 mg / kg AHE.

On the other hand, blood acetaldehyde concentration showed a tendency to be suppressed by 5 hours by AHE and commercial hangover condition treatment (Table 4 and Fig. 5).

Example 2

Evaluation of Fatty Liver Improvement Efficacy of Injin mugwort-Rupper Mushroom Mycelia Extract as a Main Ingredient in the Beverage Composition of the Present Invention (Bio)

1) Evaluation Method: In order to induce alcoholic fatty liver, 8 ml / kg (40% at 20 ml / kg) for 1 week and 6 ml / kg (40% at 15 ml / kg) for 3 weeks after Simultaneously with administration, lipid feeds (consisting of 5% corn oil, 1% cholesterol and 0.1% bile acids) were fed for a total of 4 weeks. That is, while feeding the lipid feed, orally administered a test substance of 33, 100 or 300 mg / kg at 10 am every day, and ethanol was orally administered 30 minutes later.

Body weight and feed intake were measured every 4 days, and fasted for more than 16 hours every 2 weeks, and then blood was collected to measure hepatic function index and hepatic hypertrophy. After the last blood collection, the animals were autopsied to prepare liver tissue slides, and stained with hematoxylin & eosin and oil red O to examine liver cell damage and fat accumulation.

2) Evaluation result:

Ⓐ Absolute and Relative Organ Weights

 Significantly different from normal control (p <0.05)

In four weeks, the alcohol-induced fatty liver was significantly hypertrophy, with an increase of 36% in absolute weight and 31% in relative weight. This hepatic mass was slightly alleviated with low dose (33 mg / kg) of AHE, but tended to be increased by higher doses (100-300 mg / kg).

Ⓑ slides of liver tissue

#Significantly different from ethanol + high-fat diet group (p <0.05)

Hepatic lobules showed normal hepatic cords in liver control of normal controls (FIGS. 6 and 7). On the other hand, in livers with alcoholic fatty liver induction, extensive accumulation of lipid droplets in hepatic cells from the portal triads, except for parts around the central veins, showed bulging. 8, FIG. 9). In addition, some cells were denatured and localized inflammatory responses were identified. These fat degenerations were significantly alleviated by low dose (33-100 mg / kg) AHE administration, especially at 33 mg / kg, which showed localized fatty degeneration in part of the liver tissues (Fig. 10). , FIG. 11). In order to quantitatively evaluate the improvement effect, when the degree of hepatic lesions was scored, the mean hepatic induction group had an average score of 4.25 (5.00 points), whereas the 33 mg / kg and 100 mg / kg AHE groups had an average score of 2.60 and It recovered to 2.75 (Table 6).

Example 3

Evaluation of Hangover Relief Effect of Main Raw Materials by Investigation of ADH Activity in Vitro

1) Evaluation method

① Enzyme preparation: Enzyme source is dissolved in 8 ml of 0.1% bovine serum albumin solution and freeze-dried S9 rat liver homogenate (MOLTOX Co., USA) and filtered by 0.45㎛ syringe filter.

② Determination of ADH activity: A modification of the method used by Blandino. The rate of NADH production at the absorbance of 340 nm was used as an index. The composition of the reaction solution was mixed with 1.4 ml of distilled water, 0.75 ml of 1.0 M tris-HCl buffer (pH 8.8), 0.3 ml of 20 mM NAD +, 0.3 ml of ethanol, 0.1 ml of sample, and 0.15 ml of enzyme source into a cuvette. After adjusting to a total of 3ml and incubating at 30 ° C. for 5 minutes, the change in absorbance was measured at 340 nm for 5 minutes. At this time, the sample was not added as a control. The ADH activity of the sample was measured by the relative activity (%) relative to the control.

2) Evaluation result

In the case of hot water extracts, Artemisia iwayomogi-G. Lucidum Extract (AGE), Artemisia i-Dungerae Mushroom Hot Water Extract (Artemisia iwayomogi-H. Erinaceum Extract; AHE) and 100 ppm concentration as shown in FIG. The relative ADH activities of Artemisia iwayomogi-P. Linteus Extract (APE) were 105%, 98% and 102%, respectively, for the control group. This experiment was carried out by RI-AX, Korean Gourmet-K and Japanese Gourmet-J, which are well known as the ingredients for hangover beverages. , 112.34%, 108.34%, Lotus seed 114.71%, Aloe 114.15%, Elm bark 100.78%, Earth 90.91%, Brownish 86.21%, Ganoderma lucidum mushroom 85.48% (JUNG, 2003) In view of this, it can be said that this fermented product has excellent efficacy as a raw material for hangover-relieving beverages.

In the case of 70% ethanol extract, the sample Artemisia iwayomogi-G. lucidum Extract (AGE), Artemisia iwayomogi-H. erinaceum Extract (AHE) and Artemisia iwayomogi-P. The relative ADH activities of linteus Extract (APE) were 116%, 101%, and 102%, respectively.

Example 4

  Evaluation of Hangover Relief Efficacy of Main Raw Material Extract (AHE) through In Vitro Examination of ALDH Activity

1) Evaluation method

① Enzyme Preparation: The enzyme source was dissolved in 8 ml of 0.1% bovine serum albumin solution in lyophilized S9 rat liver homogenate (MOLTOX Co., USA) and filtered through 0.45mcm syringe filter.

② Determination of ALDH activity: It is measured by modifying Bostian's method. The absorbance at 340 nm was used as an index for the generation of ADH. The composition of the reaction solution was distilled water 2.1 ml, 1.0 M tris-HCl buffer (pH 8.0) 0.3 ml, 20 mM NAD + 0.1 ml, 1.0 M acetaldehyde 0.1 ml, 3.0 M KCl 0.1 ml, 0.33 M 2-mercaptoethanol (2- mercaptoethanol) 0.1ml, Sample 0.1ml mixed solution and 0.1ml enzyme source was put in a cuvette and adjusted to a total 3ml, incubated for 5 minutes at 30 ℃, and the change in absorbance at 340nm for 5 minutes was measured. At this time, the sample was not added as a control. The ALDH activity of the samples was measured as relative activity (%) to the control.

2) Evaluation result

① In the case of hot water extract, the relative ALDH activity of each sample (Artemisia iwayomogi-G. Lucidum Extract, Artemisia iwayomogi-H.erinaceum Extract and Artemisia iwayomogi-P. Linteus Extract) at 100 ppm concentration 89%, 93% and 92% respectively. This experiment was carried out in the same way as RI-AX, Korean Gourmet-K and Japanese Gourmet-J, which are well-known rice materials for hangover elimination foods, and the ADLH activity was 98.24% and 94.03%, respectively. , 92.47%, Lotus seed 105.51%, Aloe 91.69%, Elm bark 88.38%, Earthling 94.51%, Browning 81.53%, Ganoderma lucidum 97.35% The results were reported (JUNG, 2003). It can be said that the fermented product has excellent efficacy as a raw material of the hangover relieving beverage.

② In the case of 70% ethanol extract, the Relative ALDH activity of each sample (AGE, AHE, APE) was 91%, 91%, 91% at 100ppm concentration, respectively.

Example 5

As an embodiment of manufacturing a tea having a hangover and liver function improvement using Injin mugwort-Rupung mushroom mycelium as a main ingredient,

1) Preparation of Injin mugwort-Rupper Mushroom Mycelium Culture Extract

① Incubate for 45-60 days with Injin mugwort as a substrate, add 65L of sterile water to 6.5 kg of dried Injin mugwort-Nupung mushroom mycelium culture, extract for 2 hours at 65 ~ 70 ℃, and then extract for 5 hours at 95-98 ℃. After the filtrate was filtered again the filtrate was aged in cold dark (1 ~ 4 ℃) for 5 days to prepare as a main raw material. At this time, the amount of extract filtrate to be used as the main raw material is 42L.

2) Subsidiary Material Preparation

① 20L sterilized water for 2 kg of roots, 20L sterilized water for 2kg of dermis, 10L sterilized water for 1kg of licorice, 30L sterilized water for 3kg of ginger, 10L sterilized water for 1kg of cod, 5.0L sterilized water for 0.5kg of Schizandra chinensis and 10L for 1kg of walnut tree Sterilized water, 10 L sterilized water in 1 kg of hawthorn, 10 L sterilized water in 1 kg of dried persimmon, 10 L sterilized water in 1 kg of jujube, 10 L sterilized water in 1 kg of walnut fruit, and 10 L sterilized water in 1 kg of dried acorns, respectively, Prepare as an auxiliary material.

② Put 10 times sterilized water into each material and extract for 2 hours at 65 ~ 70 ℃, and then extract for 5 hours at 95-98 ℃, and then extract the filtrate again. Prepare each extract. At this time, the amount of each extract is about 70% of the first sterile water.

3) Mixing Step

① Extracted from the above, filtered and matured Injin mugwort-Rupung mushroom extract extract 42L and the subsidiary ingredients, respectively, and then the filtered extract was aged extract 15L, dermis extract 15L, licorice extract 7L, ginger extract 24L, sign extract 7L, Schizandra extract 4L, lychee peach extract 7L, hawthorn extract 7L, dried persimmon extract 7L, jujube extract 7L, lychee fruit extract 7L, dried aquatic extract 7L into a mixing tank and mixing first (156L)

② Mix 6.9kg of honey and 15.3kg of fructo oligosaccharide in 156L of the first mixture, and then add a small amount of vitamin B1, vitamin B6, taurine, and finish by mixing (180L).

4) filtering the mixed solution

5) sterilizing the sterilized mixture for 2 seconds at 121 ℃ or more

6) to complete the product by filling the sterilized mixed solution (based on injecting a dose of 100ml per product)

7) Re-sterilization step to perform sterilization process once more

As described above, the liver function improvement and hangover remedy of the present invention and its manufacturing method,

   The extract of the Roeden Myrtle Mushroom Mycelium in Injin mugwort, which is effective in relieving hangovers and improving liver function, is used as the main raw material (solid content: 0.5-2.0 g), and roots, dermis, dried persimmon, ginger, licorice, Schisandra chinensis, walnut tree, and barberry fruit. By mixing tea, jujube, hawthorn, and aquatic extracts with honey, vitamins, taurine, etc. to make tea, it has an excellent effect on hangover relief caused by a unique drinking culture as well as improving liver function. The role of functional foods that play a role in improving national health can be increased.

Claims (7)

10 to 20 times of sterile water was added to the dried culture medium of the Roe worm fungus mycelium cultured on Injin mugwort substrate. After extracting 1 ~ 3 hours at 60 ~ 80 ℃ and 4 ~ 6 hours at 95 ~ 98 ℃, it was filtered and cooled Main raw material preparation process (P1) to prepare the main raw material by aging for 5 to 7 days in; Roe mushroom fungus mycelium culture cultured using brown rice as a substrate; 10-20 times of sterile water was added to each of the natural medicines consisting of dried persimmon, dermis, licorice, cod, walnut tree, walnut fruit, hawthorn, jujube, brown root, ginger, fig, and schizandrae, each consisting of two or more kinds. After extracting 1 to 3 hours at 60 ~ 80 ℃, 4 to 6 hours at 95 ~ 98 ℃ filtered and then aged for 5 to 7 days in cold dark to prepare the subsidiary raw materials (P2) and; A mixing step (P3) of mixing the extracted main raw material extract and the subsidiary raw material extract in a mixing tank; A sweetening process (P4) of mixing honey and fructooligosaccharide in the mixed solution; Filtration sterilization process (P5) to filter the mixture consisting of the sugar, sterilization for 1 to 4 seconds at 110 ~ 130 ℃; Filling the sterilized mixed solution in the container to complete the product (P6); liver function improvement and manufacturing method for hangover. The method of claim 1, The method of manufacturing a tea for improving liver function and hangover, characterized in that the concentration process (P7) is further performed after extraction in order to increase the solid content of the extract of the dried Roe mushroom fungus mycelium based on Injin mugwort. The method of claim 1, In the mixing process and the sweetening process, 10 to 40 parts by weight of the extract of Injin mugwort-Roerung mushroom as a main raw material; 1 ~ 10 parts by weight of brown rice-ropeworm mushroom extract, 2 ~ 20 parts by weight of dried persimmon extract, 5 ~ 18 parts by weight of dermis extract, 5 ~ 18 parts by weight of root extract, 8 ~ 18 parts by weight of ginger extract, 1 ~ Omija extract 10 parts by weight, 2-15 parts by weight of fig extract, 2-15 parts by weight of jujube extract, 2-15 parts by weight of hawthorn extract, 2-15 parts by weight of hawthorn fruit extract, 2-15 parts by weight of hawthorn extract, sinus extract 2 15 parts by weight, licorice extract 2-15 parts by weight; 3 to 5 parts by weight of honey, fructooligosaccharides 5 to 10 parts by weight of the liver, characterized in that the mixture is characterized in that the manufacturing method of tea and hangover. 10 to 40 parts by weight of the extract of Injin mugwort-Roerung mushroom extract prepared by the method of claim 1 to 3, 1 to 10 parts by weight of brown rice-Roerung mushroom extract, 5 to 20 parts by weight of dried persimmon extract, dermis extract 5-18 Parts by weight, 5 to 18 parts by weight of root extract, 8 to 18 parts by weight of ginger extract, 1 to 10 parts by weight of Schizandra chinensis extract, 2 to 15 parts by weight of fig extract, 2 to 15 parts by weight of jujube extract, 2 to 15 parts by weight of Sansa extract 2 to 15 parts by weight of hawthorn fruit extract, 2 to 15 parts by weight hut extract, sinusoidal extract 2 to 15 parts by weight, licorice extract 2 to 15 parts by weight; 3-5 parts by weight of honey and 5-10 parts by weight of fructo-oligosaccharides for liver improvement and hangover. delete delete delete

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