KR101149354B1 - Drink made from melanian snail and method thereof - Google Patents

Abstract

PURPOSE: Functional marsh snail drink, and a producing method thereof are provided to offer the alcoholysis ability and the crapulence causal factor removal ability of marsh snail to users. CONSTITUTION: A producing method of functional marsh snail drink comprises the following steps: preparing march snail, garlic, and medical herbs, and adding water and salt into the ingredients before boiling at 70-100 deg C for 2-5 hours to obtain an extract; and adding 1-5 parts of honey by weight, 1-5 parts of oligosaccharide by weight, 5-20 parts of fruit juice by weight, or 1-10 parts of fruit concentrate into 100 parts of extract by weight. The medical herbs includes 0.1-10 parts of herbs by weight with the light colored extract, and 0.1-0.5 parts of herbs by weight with the dark colored extract.

Description

Functional marshmallow drink and its manufacturing method {DRINK MADE FROM MELANIAN SNAIL AND METHOD THEREOF}

The present invention relates to a marshmallow beverage and a method for manufacturing the same, and more particularly, to a functional drink using marshmallow, which is effective for hangover and liver protection, and hangover by adding garlic, which is a functional food for fatigue and blood circulation improvement, to marshmallow extract. The present invention relates to a functional marshmallow beverage and a method for manufacturing the same, which prevents physical fatigue due to, prevents liver damage from drinking, and helps to quench thirst by selecting and adding a herbal medicine that is effective in protecting liver and liver.

Alcohol is the most widely consumed alcohol in the world, and moderate drinking can also help your metabolism and improve your health. However, excessive drinking has a fatal effect on the human body. For example, alcoholic liver disease is the most common form of liver disease in modern people.

Alcohol is a weakly charged molecule that can easily enter and exit cell membranes, and most of the alcohol consumed is oxidized in the liver. The important alcohol metabolism pathway in the liver is the alcohol dehydrogenase (ADH) system, which is oxidized to acetaldehyde (ALD) to acetate, and habitual drinkers and women in general have lower ADH activity in the gastric mucosa than normal men.

ADH and ALDH (Acetealdehyde dehydrogenase) are coenzymes for alcohol oxidation process and require nicotinamide adenine dinucleotide (NAD). As a result, hepatic oxygen use, accumulation of acetaldehyde, imbalance of nutrient supply, decrease in glucose levels, increased lactate production, increased oxidation of fatty acids and fat accumulation in hepatocytes result in severe liver function after repeated exposure to alcohol. It may cause damage.

In addition, one of the major changes in the body before and after drinking is thirst. When drinking, our bodies increase the amount of urine to maintain homeostasis and release alcohol in the body, mainly by suppressing the release of the antidiuretic hormone (vasopresin), a hormone secreted by the posterior pituitary gland. This is because it prevents the reabsorption of moisture in the kidneys.

When alcohol is released through the lungs during sweating or breathing, the body uses moisture and excessive drinking of alcohol in the stomach and small intestine evaporates and flows back through the esophagus, which takes away moisture from the esophageal mucosa and becomes dry. Causes thirst In particular, the dryness of the esophagus causes severe thirst, so people try to drink large amounts of water, but clear water is relatively slow to absorb so much water does not immediately quench thirst and pass the esophageal mucosa.

Dasulgi is a common mollusk that lives in the streams of Korea. Depending on the province, it is called as throttle, beetle, scabbard, saber, snare and snare. According to the Chinese medicinal dictionary, the taste of Dasulgi is sweet and salty, and the nature is cold and nontoxic. In addition, fever and jaundice, urinary pain, each, hungry thirst, blood stools and other effects, and decoction is said to cure heat, drink alcohol and quench thirst. Recently, it has been known that scallop flakes are effective in protecting the liver, and commercialization of flakes extract or concentrates has been made.

Korean Patent Laid-Open Publication No. 10-2004-0091418 discloses a method for preparing a multiple snail concentrate by heating the mixture at a ratio of 1: 1 to 1: 3 at 80 to 120 ° C for 30 to 50 hours. Functional food to the ', Republic of Korea Patent No. 128216 discloses a method of extracting a plural condensate by heating 200 hours at 300 ℃ using a double jar structure. However, according to these prior arts, the marshal drink or concentrate extraction process is performed for a long time at a high temperature, there is a problem that the loss of nutrients is increased.

In order to compensate for these disadvantages and to impart functionality, various patents have been disclosed for the preparation of multi-seeded essences or concentrates in which medicinal or subsidiary materials are mixed. Korean Patent Laid-Open Publication No. 10-1996-0016764 discloses 'a manufacturing method of a health food added with garlic, ginger, licorice, etc. as a main raw material of the sludge group,' but the problem of heating for a long time at a high temperature still remains, There is a problem that the amount of is not limited to the amount that can improve the sensory characteristics such as the intrinsic color, flavor, taste, etc. of the marshmallow concentrate.

In addition, the Republic of Korea Patent Publication No. 10-2003-51517 discloses a 'health food based on the bark tree and marshmallow', but since the amount of the bark tree is more than the amount of marshmallow, the efficacy due to the marshmallow itself is relatively low There is a problem in that the amount of herbal medicines, including hut and licorice, and the like, because the smell and taste of Chinese medicine is not only strong, but the blue color inherent in the marshmallow extract can not be maintained, and thus the overall sensuality is reduced.

Therefore, the present invention by using the chopsticks as the main raw material to solve the problems of the prior art as described above, high alcohol degrading ability and the removal activity of the substance causing the hangover to suppress the liver damage caused by drinking and excellent functionality in eliminating the main The present invention provides a marshmallow drink and a method of manufacturing the same.

In addition, the present invention is to provide a functional marshmallow beverage and its manufacturing method which can minimize the nutrient breakdown while simplifying the manufacturing time and process by preparing a marshmallow extract in a short time at a relatively low temperature.

In addition, the present invention by adding a proper amount of garlic and herbal medicines, etc. together with the main raw material of marshmallow, it removes the fishy taste and unusual aroma of the scallop, improve the sensory characteristics and can maintain the blue color, which is the unique color of the marshmallow extract The present invention provides a functional marshmallow drink and a method of manufacturing the same.

Hangul sedum drink manufacturing method according to an embodiment of the present invention for solving the above problems, 100 parts by weight of slash, 5 to 9 parts by weight garlic and 0.1 to 10.5 parts by weight of the herbal medicines; And 7 to 12 times the water to the prepared material comprising the step of obtaining an extract by heating for 2 to 5 hours at 70 ~ 100 ℃, the herbal medicine is 0.1 ~ 10 parts by weight of the herbal extract and the herbal extract thick 0.1 ~ 0.5 parts by weight of at least one, wherein the extract is soft herbal medicine group including ginseng, donkey, raw sulfur, saengphu, bamboo leaf, makmundong, jimo, cheonhwabun, cheongung, vigor, hwangryeon, siho, baekbongryeong, phalanges and ginger At least one selected from, wherein the extract is rich in herbal medicines, characterized in that at least one selected from the group consisting of brown root, succinct hwang, Schisandra chinensis, Chinese quince, licorice and ume.

Preferably, the step of obtaining the extract includes mixing the extract of the medicinal herbs and the extract obtained by mixing garlic and the extract of the herbal medicine in a ratio of 100: 1 to 100: 30.

In addition, in the material preparation step, it is preferable to prepare 10 to 20 parts by weight of the pear, and the chopped group is pulverized, it is preferable to use the crushed garlic.

Preferably, the present invention adds one selected from 1 to 5 parts by weight of honey, 1 to 5 parts by weight of oligosaccharides, 5 to 20 parts by weight of fruit juice, and 1 to 10 parts by weight of fruit concentrate to 100 parts by weight of the extract, In addition, the step of obtaining the extract further comprises adding 0.5 to 1 part by weight of salt to 100 parts by weight of multiple sludge or adding 0.01 to 0.5 part by weight of salt to 100 parts by weight of the extract.

According to the present invention, since it is used as a main raw material can be produced a functional sage drink having an excellent effect of suppressing the liver damage caused by drinking and high elimination of alcohol due to high alcohol resolution and removal activity of the substance of hangover.

In addition, according to the present invention, since it is possible to prepare the extract of the marshmallow in a short time at a relatively low temperature, not only can shorten the manufacturing time but also can simplify the process can minimize nutrient destruction.

In addition, according to the present invention, by adding an appropriate amount of garlic and herbal medicines, etc. with the main raw material of marshmallow, it can remove the fishy taste and unusual aroma, etc., unique to the marshmallow, while maintaining the sensory characteristics while maintaining the blue color of the marshmallow extract A functional teat drink can be prepared.

1 is a graph analyzing sugar content by the reaction surface analysis method of the extract of garlic containing the garlic component prepared according to an embodiment of the present invention.
2 is a graph showing ABTs radical scavenging activity.
3 is a graph analyzing the ADH activity for 15% alcohol.
4 is a graph analyzing ALDH activity.

Functional marshal drink according to the present invention is prepared by the following steps. Hereinafter, each process will be described in detail.

Step 1: remove and pretreat the impurities

The sesame group used in the present invention is spun naturally grown in clean water and then washed the surface with purified water to remove debris after removing the raw material, and then immersed in purified water for 24 hours to carry out seaweed. The dried sesame group is rubbed with coarse salt and washed with water, and then pretreated to a degree that the shell is broken using a grinder or a hammer to facilitate extraction. At this time, it is preferable to use a pulverized with a mixer or the like so that the nutritional ingredients and colors of the mulberry group well.

If you do not go through the pre-treatment, the blue color peculiar to Dasslegi can not be considered to be sufficiently extracted, so the effective ingredient cannot be extracted sufficiently, so be sure to maximize the dissolution of the unique color and active ingredient through pre-treatment.

Second Step: Preparation of Subsidiary Materials of Multi-Sliced Extract Beverages such as Garlic and Medicinal Herbs

Garlic and Chinese herbal medicines can be used as an ingredient of the extract of the marshmallow extract.

When garlic is used as a subsidiary material, it can not only improve the alcohol degrading effect of the drink, but also help overcome the problems caused by drinking, such as fatigue, defense of oxidation in the body, and immunodeficiency.

At this time, the garlic is preferably washed with fresh garlic and then dried naturally. There is no limit to the type of garlic used, but the larger the surface area, the higher the elution of useful ingredients in garlic, which is more effective when crushed and used. This can increase the turbidity of the extract when it is too finely chopped or ground. Pulverization) is preferable.

As a result of statistically analyzing the alcohol resolution of the marshmallow drink, garlic was preferably added in an amount of about 5 to 9 parts by weight based on 100 parts by weight of marshmallow so as to maximize the alcohol resolution and not impair the sensory characteristics of the marshmallow drink.

Herbal medicine added as a subsidiary material is preferably cut to a suitable size so that extraction and elution of the components are advantageous. Herbal medicine has a soft and dark extract, it is important to adjust the amount of herbal medicine to maintain the blue color without inhibiting the intrinsic color of Dasulgi extract.

For herbal extracts with rich extracts, such as brown root, sorghum, schizandra, Chinese quince, licorice, and ume, it is preferable to use about 0.1 to 0.5 parts by weight based on 100 parts by weight of marshmallow. Not only is it ineffective to remove the fragrance, but the active ingredient contained in the medicinal herb may not be extracted sufficiently, and if the amount exceeds 0.5 parts by weight, the color of the medicinal herb may hinder the intrinsic color of the extract.

On the other hand, in the case of herbal medicines such as ginseng, donkeys, raw jihwang, earl pear, bamboo leaf, mammun-dong, jimo, cheonhwabun, cheongung, gangbyeong, yellow lotus, siho, baekbongryeong, phalanx and ginger, about 0.1 to 10 parts by weight Preference is given to using parts by weight. Chinese herbal medicine with light extract can be used up to 10 parts by weight because of less color than Chinese herbal medicine, and if it exceeds 10 parts by weight, the aroma or taste of herbal medicine is strong, which can reduce the sensory characteristics of the marshmallow drink. There is a risk of inhibiting color.

At least one of the medicinal herb or the herbal medicine belonging to the light medicinal herb extracts can be used as a subsidiary material. In the case of a bulky material such as bamboo leaves, it is necessary to appropriately adjust the amount in consideration of the weight of the whole sage. That is, in the case of the herbal medicine extract is light, the weight may be determined within an appropriate range in consideration of the volume.

As already mentioned, it is important that the amount of these medicinal herbs added is used in an appropriate amount so as to keep the extract clear without harming the blue color of the mulberry extract itself.

On the other hand, in order to enhance the active ingredient while adding a sweet taste to the marshmallow extract may be further added to the pear when preparing the marshmallow extract, it is preferable to add 10 to 20 parts by weight with respect to 100 parts by weight of marshmallow.

Step 3: Extraction of Slicing and Mixed Materials

The untreated marshmallow and the amount of material prepared in step 2 are added to an extraction nonwoven fabric, cotton cloth or abrasion, and 7-12 times of the total weight of water is added and extracted at 70-100 ° C. for 2-5 hours. Preferably, all the amount of material can be submerged, 10 times of water is added to maintain an appropriate concentration, and extracted at about 80 hours to about 3 hours at a temperature of 80 ~ 90 ℃ in order to prevent the functional degradation of the extract material by heat.

4th step: Post-processing

Filtration and hot water extracted in step 3 may be adjusted by concentration by filtration and further heating.

In addition, in order to adjust the taste of the obtained marshmallow extract is selected from 1 to 5 parts by weight of honey, 1 to 5 parts by weight of oligosaccharides, 5 to 20 parts by weight of fruit juice, 1 to 10 parts by weight of fruit concentrate in the extract to 100 parts by weight of the extract And it is preferable to add 0.5-1 weight part of salts with respect to 100 weight part of multiple groups. At this time, the salt may be added during extraction of the extract in the third step.

Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

Dasulgi used in the embodiment of the present invention was bred in Daegokri, Dongmyeon-myeon, garlic was used to remove the skin and the inner skin of garlic cultivated in Namhae-gun, Gyeongnam, the medicinal herbs were dried through commercial materials.

All the experimental results were repeated three times and the average value and the standard deviation were represented.The statistical processing and significance test between the average values of each treatment were performed using SPSS 18.0 (Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) software. For the items with significant differences between the means, Duncan's multiple range test was used to test the significance difference at the p <0.05 level and to set the optimal extraction conditions through the response surface analysis.

In the present invention, if the existing multi-dichlid beverages are added with ingredients in a conventional range, the criteria for evaluating the activity of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH), which are involved in alcohol decomposition, and representative antioxidant activity Based on the ABTs radical scavenging activity to prepare a condition that maximizes the functionality of the beverage desired in the present invention was prepared by experimenting with a base teal and garlic extract beverage and the results were analyzed according to the statistical reaction surface analysis method .

[ Example  1] Extraction method of marshmallow and additives

Various subsidiary materials, including garlic, added during the preparation of the marshmallow extract, may be mixed and extracted for the convenience of extraction, and may be induced during mixed extraction by separately preparing the marshmallow extract and the subcomponent extract after adjusting the concentration. It can be used to prevent the difference in yield and concentration, and to maintain a uniform taste and efficacy.

Therefore, in order to check the difference between these extraction methods, the extracts were prepared by (A) extracting the main ingredients and garlic as the main ingredient, and (B) extracting each material and mixing them according to their ratios. The effects on the degradation activity of acetaldehyde, which causes alcohol degradation and hangover, were analyzed.

< Experimental Example  1-1> Alcohol Degrading Enzyme ( alcohol dehydrogenase , ADH Activity measurement

By measuring the absorbance of the NADH formed at 340nm by using a spectrophotometer, the alcohol degrading enzyme activity of the multiple extracts prepared by (A) and (B) was examined.

Add 0.1 mL of sample solution, 0.1 mL of 5% and 15% alcohol, 0.5 mL of NAD aqueous solution (2 mg / mL) to the test tube, and add 0.01 M glycine-NaOH buffer (pH 8.8) to a total volume of 1.8. After adding to mL, the reaction was carried out for 35 minutes in a 25 ° C. constant temperature water bath, and 0.25 mL of ADH (10 unit / mL) was added thereto to measure the change in absorbance at 340 nm. At this time, the control was supposed to put distilled water instead of the sample. The activity of ADH was expressed as the ratio of the maximum absorbance at the end of the reaction to the maximum absorbance of the control and was calculated as follows.

ADH activity = (B / A) × 100

(A: maximum absorbance of the control, B: maximum absorbance of the experiment)

< Experimental Example  1-2> Acetaldehyde  Degrading enzyme ( acetaldehyde dehydrogenase , ALDH ) Activity measurement

Acetaldehyde degrading enzyme (ALDH) activity was measured at 340 nm the change in absorbance according to NADH production. To measure the activity of ALDH, 1 mL of a mixture of 3 mL of 1 M tris HCl, 1.5 mL of 0.1 M KCl, 250 μL of 15 mM NAD, 250 μL of 0.1 M 2-mercaptoethanol, and 250 μL of 0.1 M EDTA was mixed with 0.1 mL of sample. Then, 25 μL of 50 unit / mL ALDH and 100 μL of 2M acetaldehyde were added thereto and reacted at 25 ° C. for 5 minutes, and the change in absorbance was measured at 340 nm. At this time, the control was made with distilled water instead of the sample and the activity of ALDH was measured according to the ADH activity calculation formula.

An alcohol degrading enzyme activity analyzed according to Experimental Example 1-1 and a mixture (B) of garlic and sledum mixed extract (A) and garlic extract and sledulized extract prepared according to Example 1, and analyzed according to Experimental Example 1-2 One acetaldehyde degrading enzyme activity is shown in Table 1 below.

Alcohol of Mistletoe Extract with Different Mixing Methods of Garlic Acetaldehyde  Degrading enzyme activity division Alcohol degrading enzyme activity (%) Acetaldehyde
Degrading enzyme activity (%) 5% alcohol 15% alcohol (A) extract 215.15 ± 13.12 220.64 ± 7.96 102.60 ± 2.25 (B) extract 187.88 ± 2.62 208.43 ± 9.57 104.80 ± 1.82

Referring to Table 1, the alcohol degrading enzyme activity was evaluated for 5% and 15% alcohol, respectively, and the enzyme activity of A-liquid extracted by mixing garlic and plural groups was higher, and the acetaldehyde degrading enzyme activity was extracted from each. It was somewhat higher in the mixed B solution, but the difference was not large compared to the difference in the activity of the alcohol degrading enzyme, so it was judged that the method of simultaneously extracting the mixture of the chopped and the subsidiary materials to simplify the preparation process of the beverage.

[ Example  2] Preparation of Garlic Mixed Sludge Extract for Setting Optimal Addition Ratio and Extraction Time of Garlic by Central Synthetic Design

Literature research and primary preliminary experiments for setting optimum conditions for the optimum amount of garlic, which has the most functional properties such as fatigue recovery, antioxidant activity and blood circulation improvement Through the amount of garlic and the extraction time range was calculated as shown in Table 2.

Range of Garlic Addition and Extraction Time in Preliminary Experiments Amount of garlic Extraction time Calculation range of preliminary experiment results Scope of the second experiment Calculation range of preliminary experiment results Scope of the second experiment 1-10% 1.5-10.45% 1-5 hours 52.8 minutes to 5 hours

Based on the ranges shown in Table 2, response surface analysis was performed to set the optimum conditions according to the central composite design. At this time, the experimental points for response surface analysis were 11 obtained by adding 3 center points and 4 axial points to the 2 ^k factor test (k = 2, 2 variables) (see Table 3). A new variable X ₁ , X ₂ was created and encoded by linear transformation such as Salinity, concentration, and time.

X ₁ = (Salinity-5.5) /3.5

X ₂ = (Time-3) /1.5

Application of Response Surface Analysis of Garlic Mixed Sesame Extract Sample code Code Variable Independent variable X1 X2 density time One 0 0 5.5 3 hours 2 0 0 5.5 3 hours 3 0 0 5.5 3 hours 4 One -One 9 1 hour 30 minutes 5 One One 9 4 hours 30 minutes 6 -One One 2 4 hours 30 minutes 7 -One -One 2 1 hour 30 minutes 8 1.414 0 10.45 3 hours 9 -1.414 0 1.5 3 hours 10 0 1.414 5.5 5 hours 7 minutes 11 0 -1.414 5.5 53 minutes

< Experimental Example  2-1> Sugar Content Analysis of Garlic Mixed Sesame Extract

Sugar content was measured by using a glucose solution (PR-201α, Atago, JAPAN) 1 mL of the sample solution.

< Experimental Example  2-2> Evaluation of Antioxidant Activity of Garlic Mixed Sesame Extract

ABTs (2,2'-azinobis- (3-ethylbenzothiazoline-6-sulfonate) radical scavenging ability was measured to evaluate the antioxidant activity of garlic mixed mulberry extract. ABTs solution was prepared by adding potassium persulfate to 7 mM ABTs. After dissolving to 2.4 mM and reacting in a dark room for 12-16 hours, the absorbance at 414 nm was adjusted to distilled water to about 1.5, and then mixed with a certain concentration of sample solution for 10 seconds, followed by reaction at room temperature for 10 minutes. Absorbance was measured at 414 nm, and ABTS radical scavenging ability was expressed as the absorbance ratio (%) of the sample addition group to the sample-free group.

As shown in Table 3, after the samples were prepared under 11 conditions according to the reaction surface analysis method for setting the optimum preparation conditions of garlic and multiple snail extract, the activity of ADH of Experimental Example 1-1 and ALDH of Experimental Example 1-2 ABTS radical scavenging activity, which is an index for measuring the effect and the representative physiological antioxidant activity, was tested as in Experimental Example 2-1. The results are shown in Tables 4 and 5 and FIGS. 1 to 4.

Results of Response Surface Analysis for Calculation of Optimal Mixing Concentration and Extraction Time of Garlic Mixed Mulled Fruit Extract Analysis item R-Square  Salinity Time Stationary point Brix  0.9690 0.190511 0.119849 maximum ABTS  0.7739  0.701383 0.161141 maximum ADH-15% Alcohol  0.6193 0.866344 0.042602 maximum ALDH  0.8457 0.039570 -0.094970 maximum

Optimal Blending Concentration and Extraction Time of Garlic Mixed Mulled Fruit Extracts by Response Surface Methodology Analysis item Maximum value Code Variable Independent variable density time Amount of garlic Extraction time Brix   0.49  0.190511  0.119849  6.166788  3.179773 ABTS  96.68  0.701383  0.161141  7.954840  3.241712 ADH-15% Alcohol 214.89  0.866344  0.042602  8.532204  3.063902 ALDH 142.18  0.039570 -0.094970  5.638494  2.857545

As a result of the reaction surface analysis under the 11 extraction conditions provided by the central synthesis scheme, as shown in the table and FIGS. 1 to 4, the sugar content within the experimental range was 0.49 Brix, ABTS radical scavenging ability was 96.68%, The alcoholase activity for 15% alcohol had a maximum value of 214.89% and acetaldehydease activity was 142.18%. In each of the experiments performed, the amount of garlic showing the maximum value was 5.63 to 8.53 parts by weight based on 100 parts by weight of flakes, and the time was in the range of 2.86 to 3.24.

Taken together, the optimum extraction conditions can be said to have the optimum activity in each item when extracted by mixing the garlic content of 7 parts by weight corresponding to the center point of the independent variable value between each item for 3 hours. Extraction temperature is preferably 90 ℃ to minimize the loss of nutrients in the existing temperature range of 70 ~ 120 ℃ and less effect on the antioxidant and hangover removal activity.

Therefore, in the present invention, the amount of garlic is preferably 5.63 to 8.53 parts by weight, extraction temperature is 70 to 120 ° C., and extraction time is 2.86 to 3.24 hours, in order to prepare a hangover and garlic mixed drink for hangover elimination. , More preferably, garlic is 7 parts by weight, extraction temperature is 80 ~ 90 ℃, extraction time is 3 hours.

Various reports have been made on the alcohol-degrading activity and the hangover-resolving ability of beverages on the subject of natural ingredients, not artificial hangover antagonists. The rate of alcohol degrading enzyme activity in plum juice and 10% GMT (rice germ extract) was 137.9%, respectively. 153.0% and 144.3% for 1% aspartic acid. Again, in vivo In the experiment, the alcohol degrading enzyme activity was analyzed by using the extract of the bark tree which is known to be effective for alcohol decomposition and hangover. 14%, increased activity of acetaldehyde degrading enzyme 18? As it is 24% higher, it is known to help hangover. Compared with these reports, the garlic-mixed mulberry extract is more effective than alcohol-acetaldehyde degrading enzyme activity of 214.89% and 142.18%, respectively. As such, it can be seen that the optimum manufacturing conditions of garlic mixed marshmallow extract provided by the present invention are much more functional than the previously developed natural material hangover solution.

[ Example  3] Improvement of Palatability and Functionality of Garlic Mixed Sesame Extract

Garlic mixed marshmallow extract prepared by the method of Example 2 showed a high alcohol degradation activity, but when consumed as a beverage showed a slightly lower preference. The spicy taste of garlic and the fishy taste and texture of the scallop are lowered in preference. Therefore, the Chinese herbal medicine was selected to supplement the sensory characteristics and at the same time enhance the functionality without inhibiting the alcohol degradation activity of the beverage.

Traditionally, in Korean herbal medicine, the liver suffers a lot of pain, so you have to eat sweet things to calm down quickly. Licorice is the main theme. Cheongung is a sugar syrup, and if it is fragile, it is sent to ginger and dermis. It is said to use a bath. Jugal caused by alcohol is to drink and enjoy the heat to build up the heat and thirsty thirsty often drink water and enjoy the cold only, Yongbongwon, Omamowatang Odutang, Juhyeongyeonghwan, injection sulfur source and is said to be treated.

Therefore, in the present invention, eight kinds of sugars known to be effective in protecting liver and eliminating squash in order to provide a method for protecting liver damage caused by alcohol and quenching thirst caused by drinking alcohol in preparing a marshmallow drink, Additive material was selected centering on the single side.

Among the most frequently used ingredients such as licorice, ginseng, macmundong, angelica, gimo, brown root, raw yellow sulfur, cheonhwabun, Schisandra chinensis, Baekjak, bamboo leaf, Cheongung, vigor, yellow lotus, shiho, baekbokyeong, phalanges, ume, quince and pear Five to six kinds were mixed, but in consideration of the inherent taste, aroma and efficacy of the medicinal herbs based on 100 parts by weight of medicinal herbs and pears were formulated to 0.1 to 15 parts by weight. At this time, based on 100 parts by weight of the medicinal herbs, such as brown root, Sukji sulfur, Schisandra chinensis, 0.2 parts by weight, Chinese herbs such as licorice, ginseng, Dangji, saengjihwang, Baekjak, Chinese quince, 2 parts by weight, pear and bamboo leaves 5 parts by weight to mix desirable.

In the sensory evaluation, thirty trained evaluators evaluated thirsty items in order to compensate for palatability such as taste and aroma and a slippery texture peculiar to tea drink. Sensory evaluation was expressed as the average of each result, and comprehensive preference was expressed as the score of the test items. It was evaluated with a perfect score of 7, and the larger the score, the better the sensory. The results of sensory evaluation of the beverage extracted by mixing the herbal medicines are shown in Table 6.

Sensory Evaluation of Garlic Mixed Sesame Extract with Different Herbs division Chinese herbal medicine combination flavor incense End Comprehensive likelihood Control group Garlic mixed marshmallow extract 2 One 2 1.6 One Garlic, Licorice, Macmundong, Brown Root, Raw Fish Paste, Count 6 5 4 5 2 Garlic, Ginseng, Saengjihwang, Baekbongryeong, Omae, Cheongung 4 4 6 4.6 3 Garlic, Ginseng, Macmundong, Angelica, Jimo, Cheonhwa, Count 2 4 5 3.6 4 Garlic, Licorice, Angelica, Root, Bamboo Leaf, Chinese Quince, Pear 6 7 6 6.3 5 Garlic, bamboo leaf, yellow lotus, sea lake, phalanx, pear 4 5 4 4.3 6 Garlic, Schisandra chinensis, Root, Pear, Baeknyeong, Jimmo 5 4 5 4.6

Sensory evaluation of random combinations of six kinds of herbal medicine compositions were randomly made in consideration of the sensory characteristics, but the sensory characteristics were improved in all combinations.

Referring to Table 6, the taste was the highest combination of No. 1 and No. 4 and the low of No. 3. This is because the combination of No. 1 and No. 4 was improved licorice, raw sulfur, pears, quince, etc., whereas the No. 3 combination had strong bitterness and sour taste.

The fragrance of licorice, ginseng, pear, Schisandra chinensis, Angelica, etc. wrapped around the peculiar smell of garlic and sesame flakes. It received a high evaluation.

According to the above results, the combination of No. 4 among the various herbal medicines had the highest taste because the sweet and cool taste of licorice, Angelica, quince, and pear improved the sensory effect and relieved thirst and pear's thirst. Through the combination of various herbal medicines can improve the sensory degree of garlic mixed mulberry extract and in the present invention it is most preferable to prepare the extract by the addition of licorice, Angelica, brown root, bamboo leaves, Chinese quince, pear because of the excellent overall acceptability. .

However, the present invention is based on adding garlic to 5 to 9 parts by weight with respect to the sludge, licorice, ginseng, mammun-dong, Angelica, gimo, brown root, raw jihwang, cheonhwabun, Schisandra chinensis, Baekjak, bamboo leaf, cheongung, kangbok It may contain one or more of the subsidiary materials, such as Huangyan, Shiho, Baibokryong, Jigolpi, ume, quince, and pear, and the ratio is not limited to the embodiment of the present invention because the ratio can be added or subtracted.

Claims (6)

Preparing 100 parts by weight, 5 to 9 parts by weight garlic and herbal medicine;
Adding 7 to 12 times water to the prepared material and heating at 70 to 100 ° C. for 2 to 5 hours to obtain an extract;
Adding one selected from 1 to 5 parts by weight of honey, 1 to 5 parts by weight of oligosaccharides, 5 to 20 parts by weight of fruit juice, and 1 to 10 parts by weight of fruit concentrate to 100 parts by weight of the extract; And
And adding 0.5 to 1 part by weight of salt to 100 parts by weight of slaw in the step of obtaining the extract or adding 0.01 to 0.5 part by weight of salt to 100 parts by weight of the extract to the obtained extract.
The herbal medicine comprises at least one of 0.1 ~ 10 parts by weight of the herbal medicine is light extract and 0.1 ~ 0.5 parts by weight of the concentrated herbal medicine,
The herbal extract is soft at least one selected from the group containing ginseng, Angelica, raw jihwang, Baekjak, bamboo leaf, makmundong, jimo, cheonhwabun, Cheonggung, Gangbyeong, Hwangyeon, Shiho, Baekbongryeong, Jigolpi and ginger. The method of producing a functional ssameseul drink, characterized in that at least one selected from the group consisting of brown root, ripening sulfur, Schisandra chinensis, Chinese quince, licorice and omega. The method of claim 1,
Obtaining the extract solution,
A method of producing a functional plunger drink comprising the step of mixing the extract and the extract of the herbal medicine obtained by mixing the marshmallow and garlic in a ratio of 100: 1 ~ 100: 30. The method of claim 1,
In the material preparation step,
Functional sage drink manufacturing method characterized in that it further prepares 10 to 20 parts by weight of pears. The method of claim 1,
The chopped group is pulverized, the garlic is functional crushed beverage manufacturing method, characterized in that the pulverized. delete Functional multi-colored beverage produced by the method of any one of claims 1 to 4.

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