KR100999312B1 - Manufacturing method of beverage for curing a hangover using a macrophyte - Google Patents

Abstract

The present invention comprises the step of mixing the weight ratio of 1: 1: 0.5: 2: 1: 0.1 ~ 0.2 of the seaweed, seaweed, kelp, jujube, cucumber, buckthorn, and round gourd, and the mixture into a container containing water, and the mixture To the hangover using seaweed, characterized in that the step of heating for 3 to 4 hours at a temperature of 230 ~ 330 ℃, and the mixture is prepared by heating a predetermined amount of water after evaporation and packaging the remaining mixture In order to provide a method for preparing a beverage, the present invention contributes to the health functional as well as the sensory quality of the hangover by developing health functional foods using a mixture of 톳, wakame seaweed, kelp, jujube, cucumber skin, buckwheat fruit, dongle As a result, consumers' palatability can be greatly increased, which can contribute to the health of the public as well as to the income of algae producers, processors and marketers.

In addition, by adding a certain amount of natural flavors lactic acid, cider flavor, and strawberry flavor to produce a health functional food by removing the fishy smell peculiar to the algae mixture is a very useful invention having an improved palatability in appearance and flavor .

Seaweed, Hangover Drink, Health Functional, Food

Description

Manufacturing method of beverage for curing a hangover using a macrophyte

The present invention relates to a method for producing a hangover-relieving drink using seaweed, and more particularly, by developing a health functional food using a mixture of 톳, wakame seaweed, kelp, abalone, agapi, etc. The present invention relates to a method for producing a hangover-relieving beverage using algae, which can contribute to the improvement of the health of the public as well as the income of the algae production, processing and marketing, by improving the quality of the portion and consumer preference.

At present, consumers 'interest in well-being foods is increasing along with the economic power of the people, and as a result, consumers' interest and preference for functional foods is increasing, and brown algae (seaweed, kelp, Iii) Seaweeds such as green algae (green, auditory) and red algae (seaweed, seaweed) are very economically valuable in terms of functionality and nutritional value due to various special ingredients and effects that can improve nutrition, physiological function and flavor. It is a high food.

The algae contains alginic acid, fucoidan, laminarin, pokesterol, chlorophyll, EPA, DHA, linoleic acid, vitamins A and B1, B2 and mannitol, and minerals such as calcium include skeleton, tooth formation, postpartum uterine contraction, It promotes hemostatic action and iodine is a component of thyroid hormones, enabling the promotion of heart, blood vessels and metabolism, and its functional and nutritional importance is identified as alkaline foods.

In particular, algae has a blood pressure lowering effect by histamine, extracorporeal release of harmful LDL (low density level) cholesterol, intestinal action, anticancer action, detoxification by viscous substances and polysaccharides (extracorporation of harmful metals such as pesticides in vitro) Efficacy of such as has been reported. In addition, various researches that can be utilized as functional materials for solid-type processing and fermented foods by developing new materials by solidifying liquid functional materials with alginic acid and solidifying them.

However, it is still time to develop a health functional food using algae, which contains ingredients that are very beneficial to the human body, such as natural ingredients such as sesame, seaweed, kelp and ogapi.

Therefore, the present invention was devised to solve the above problems, the present invention is a 1: 1: 0.5: 2: 1: 0.1 ~ 0.2 of the seaweed, seaweed, kelp, jujube, staghorn fruit Blending it in a weight ratio (kg) and injecting it into a container containing water; and heating the mixture at a temperature of 230 to 330 ° C. for 3 to 4 hours; It is an object of the present invention to provide a method for preparing a hangover-relieving drink using seaweed, which comprises recovering the mixture.

As such, the present invention contributes to not only the health functionalities of hangover relief but also the sensory quality improvement by developing health functional foods using a mixture of 톳, wakame, kelp, jujube, cucumber, buckthorn, and dongle, which can greatly increase consumer preference. Therefore, it has the effect of making a great contribution to the health of the people as well as to increase the income of seaweed production, processing and marketers.

In addition, by adding a certain amount of natural flavors lactic acid, cider flavor, and strawberry flavor to produce a health functional food by removing the fishy smell peculiar to the algae mixture is a very useful invention having an improved palatability in appearance and flavor .

Hereinafter, the present invention for achieving the above object in more detail.

The present invention is a step of mixing the weight, the weight of the seaweed, seaweed, kelp, jujube, organo, buckwheat fruit and dongleul in a ratio of 1: 1: 1: 0.5: 2: 1: 0.1 ~ 0.2 and put it in a container containing water And, by heating the mixture for 3 to 4 hours at a temperature of 230 ~ 330 ℃, and after heating the mixture, a certain amount of water is evaporated and the remaining mixture is recovered and packaged by the step of recovering the hangover is prepared .

Hereinafter, described in more detail through an embodiment of the present invention.

Example 1

To prepare hangover-relieving beverages, 1.0 kg, 1.0 kg, 1.0 kg, 0.5 kg, 2 kg, 1.0 kg, and 0.1 kg of seaweed, seaweed, kelp, jujube, organo, buckwheat fruit, and dongle were added to 25 liters of drinking water. It was added and then heated at 330 ° C. for 3 hours. After heating, the water is evaporated, and the remaining mixture is recovered and the hangover beverage is prepared by the step of packaging in a retort pouch or container.

[ Example  2]

To prepare hangover-relieving beverages, 1.0 kg, 1.0 kg, 1.0 kg, 0.5 kg, 2 kg, 1.0 kg, and 0.1 kg of seaweed, seaweed, kelp, jujube, organo, buckwheat fruit, and dongle were added to 25 liters of drinking water. Added and then heated at 230 ° C. for 4 hours. After heating, the water was evaporated and the remaining mixture was recovered and hanged by packaging in a retort pouch or container to prepare a bovine beverage.

[ Example  3]

To prepare hangover-relieving beverages, 1.0 kg, 1.0 kg, 1.0 kg, 0.5 kg, 2 kg, 1.0 kg, and 0.1 kg of seaweed, seaweed, kelp, jujube, organo, buckwheat fruit, and dongle were added to 25 liters of drinking water. Addition was followed by heating at 280 ° C. for 3 hours 10 minutes. Next, 0.5 kg of turmeric powder was extracted with ethanol as a solvent, and then 20 ml of a solution filtered under reduced pressure was added thereto, and heated to 280 ° C. for 20 minutes. After heating, the water is evaporated, and the remaining mixture is recovered and the hangover beverage is prepared by the step of packaging in a retort pouch or container.

[ Example  4]

For the production of hangover beverages, brown sugar, seaweed, kelp, jujube, cucumber, buckthorn fruit, and dongle are each 1.0 kg, 1.0 kg, 1.0 kg, 0.5 kg, 2 kg, 1.0 kg, and 0.1 kg of 0.66 kg of sulfur sugar. More was added followed by heating at 330 ° C. for 3 hours. After heating, the water is evaporated, and the remaining mixture is recovered and the hangover beverage is prepared by the step of packaging in a retort pouch or container.

[ Example  5]

In Example 1 to Example 5, water was evaporated after heating, and the remaining mixture 18L was prepared by adding one or more of 0.25% by weight of lactic acid, 0.20% by weight of cider, and 0.20% by weight of strawberry to prepare a hangover-relieving beverage. It is done.

Sensory experiments were carried out using healthy hangover students of average age 21-28 years as test subjects.

The hangover-relieving substances used in each experiment were taken 100ml 30 minutes before drinking, and the control group was taken as 100ml of normal drinking water.

Thereafter, 150 ml of alcohol 21 ° shochu per person was drunk for 15 minutes at 50 ml intervals for 5 minutes. After drinking, one Vienna sausage manufactured by Dongwon Co., Ltd. (about 7g in weight) was consumed three times (each soju intake, medium and after completion). After washing the mouth three times with drinking water and after 30 minutes, the alcohol content in the breath was measured.

TABLE 1 Alcohol concentrations in breath compared to control and other treatment groups after drinking

As a result, the algae, staphylococcus and hazel fruit treatment groups significantly decreased alcohol concentrations in the respiration compared to the control group for 0 to 90 minutes after drinking (P <0.05). In addition, the alcohol concentration in the respiratory tract significantly decreased with the increase in the concentration of the ogapi added to the seaweed (P <0.05). In addition, it can be seen that the addition of 1 kg of hazelnut fruit to the mixture increased the content of 과 1 kg and scabies up to 2 kg affected the alcohol concentration in the breath. As a result of the present invention, when the algae 톳 and Ogapi mixture drink is taken by each 100ml 30 minutes before drinking significantly reduced alcohol concentration in the breath can be seen that can have the functionality as a hangover drink.

[Table 2] Sensory evaluation of odor

As a result of the sensory evaluation of odor during storage of seaweed beverages by the 9-point grading system, the seaweeds, scabies and seaweeds and hazelnut mixture beverage treatment groups were significantly higher than the control group (P <0.05). Sensory evaluation personnel recorded that the smell of the seaweed mixture drink added with 톳, Ogapi, and Hazelnut fruit was good by removing 비 specific fishy smell.

The high odor score was attributed to the fact that the characteristic odor was well balanced with roundworms, jujubes, cucumbers, and hazelnuts. However, the odor of the mixture drink with turmeric extract was evaluated as a low evaluation of the odor score due to the irritating characteristic of turmeric.

[Table 3] Sensory evaluation on appearance

The results of sensory evaluation on appearance during the storage of seaweed beverages were not significantly different from those treated with seaweed and ogapi, seaweed and hazelnut mixture and turmeric, agapi and hazelnut mixture (P> 0.05). . And the algae, scabies, buckthorn fruit and turmeric mixture treatment group was evaluated to be higher than the control group by the formation of a tan appearance.

[Table 4] Sensory evaluation of flavor

In this case, the sensory evaluation staff rated the flavors of the group treated with 톳, 피, 깨, 깨, and 허. Jujube, jujube, buttocks, buckthorn and ogapi, and jujube, jujube, buttocks and buckthorn produce excellent flavors, produce a soft, sweet and sweet flavor and record high flavor and after taste. Therefore, it is considered that beverages for hangover using natural and natural substances can greatly contribute to improving the palatability of consumers. However, the mixture of sorghum, turmeric, ogapi, and hull fruit was found to have a lower flavor than the treatment group to which 톳, ogapi and buckthorn fruit were added. In addition, it was considered that it would be able to create a sweet and mellow flavor in harmony with the scallions and scallop mixtures, which would greatly contribute to improving the taste of consumers as functional drinks.

As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto and will be described below by the person skilled in the art and the technical spirit of the present invention. Various modifications and variations are possible within the scope of the claims.

Claims (1)

톳, seaweed, kelp, jujube, organza, buckthorn, and dongle in a weight ratio of 1: 1: 1: 0.5: 2: 1: 0.1-0.2 and incorporating them into a container with water, and the mixture 230 Heating the mixture for 3 to 4 hours at a temperature of ˜330 ° C., and by heating a predetermined amount of water after the mixture is heated, recovering the remaining mixture, and packaging the hangover. Manufacturing method.