KR101152272B1 - Composition of Food for relief of alcoholic hangover and preparation method thereof - Google Patents

Abstract

It is an object of the present invention to provide a food composition for hangover reinforcement more than the conventional bark fruit known for the hangover, specifically, germinated brown rice, persimmon leaves, sesame seed, seaweed, barberry fruit and brown root It is to provide a food composition for hangover and its manufacturing method.
The method for producing a food composition for hangover relief according to the present invention comprises the step of preparing the raw material by grinding the germinated brown rice, persimmon leaf, sediment, seaweed, walnut fruit and brown root, and fermenting the raw materials prepared in the preparation step together And a fermentation step of forming a mixture, a drying step of drying the mixture formed in the fermentation step to form a mixture, and a grinding step of pulverizing the mixture formed in the drying step to form a mixture.

Description

Composition of food for relief and alcoholic hangover and preparation method

It is an object of the present invention to provide a food composition for hangover reinforcement more than the conventional barberry fruit known for the hangover removal, specifically, germinated brown rice, persimmon leaves, sediment, seaweed, barberry fruit and rooted fermented material It is to provide a hangover-containing food composition and a method for producing the same.

In general, the effect of alcohol absorbed through drinking begins to appear within about 10 minutes after drinking and reaches its peak in 40 to 60 minutes. Alcohol is absorbed in small amounts in the esophagus and oral mucosa, after which about 10% of alcohol is absorbed in the stomach and about 90% of alcohol is absorbed in the small intestine. The absorption of alcohol is determined by many factors. Fatty foods slow down the absorption of alcohol because of their slow moving speed. They are absorbed three to four times faster than when drinking with food on an empty stomach. The more absorbed, the higher the rate.

Alcohol is a high-calorie 7.1 kcal / g calories, but the calories are not absorbed by the human body.

It can also lead to malnutrition because it is not available as a useful energy source in vivo. As alcohol consumption is reported to be proportional to the increase in the income of individuals, the damage caused by drinking is becoming a serious social problem in the current situation of rising living standards.

About 10% of the alcohol absorbed by drinking is excreted in vitro through breathing or urine, and most of the remaining 90% is metabolized in the gastric mucosa or liver. At this time, about 90-95% of the alcohol metabolism is oxidized and decomposed in the liver.

Alcohol is usually oxidized through three pathways: first, the action of alcohol dehydrogenase (ADH) in the gastric mucosa or liver, second, the microsomal ethanol oxidizing system (MEOS) in the endoplasmic reticulum, Third, it is decomposed into carbon dioxide (CO ₂ ) and water (H ₂ O) through the action of catalase present in the peroxisome.

In particular, ethanol in the body is first decomposed into acetaldehyde and then into acetic acid. Acetaldehyde, a high concentration of active compound, is sweat, rapid pulse, skin flushing, nausea and vomiting. may cause vomiting. For this reason, most modern researchers believe that acetaldehyde, the alcohol breakdown product, is the cause of hangovers.

The rate of alcohol absorption varies greatly depending on the amount of food in the stomach, the type of alcohol, the amount of alcohol, the mood and the mood when drinking alcohol, and people who have a red face soon after drinking a little can decompose alcohol required for alcohol metabolism in the body. You should refrain from drinking alcohol as much as possible because the enzyme and acetaldehyde are relatively small or there is a problem with the system.

The hangover symptoms begin within a few hours after drinking and last for almost a day. The experience of a particular hangover is very personal and depends on the situation and the type and amount of alcohol consumed. Physical hangover symptoms include headache, fatigue, light and sound sensitivity, muscle pain, redness of the eyes, thirst, nausea, vomiting and stomach pain. Hangovers cause rapid heartbeat, excitement, increased blood pressure and sweating. Psychological symptoms associated with a hangover include lack of sleep, decreased attention, decreased concentration, depression, dizziness, anxiety, and irritability.

Thus, in order to relieve the hangover that appears after drinking, bean sprouts, bookfish, green beans, etc. have been used as food for hangover after drinking. In particular, bean sprouts are rich in aspartic acid, which is known to protect the liver by promoting the action of ADH and promoting alcohol degradation, and hangover-removing drinks containing aspartic acid are currently on the market.

In addition, a number of techniques have been disclosed in connection with hangover relief, for example, Korean published patent No. 1998-076168 and 1997-000075 discloses a liver functional protective food added with green beans, -0023770 is a hangover relieving agent using alder, Patent Publication No. 2003-0062058 is a hangover relieving composition containing the decosinol of Angelica extract as an active ingredient, Patent Publication No. 2003-0067079 is alder and earth Hangover-relieving drink with (halfwood) as the main ingredient, Patent No. 2003-0084666 discloses a beverage composition containing wood vinegar, Patent Publication No. 2003-0075099, Anti-hangover drink using the extract of the falcon, Patent No. 10-0422966 Drinks containing the extract of the bark tree as a main ingredient, Korean Patent Publication No. 2004-0005545 discloses a hangover-free drink, balls using seaweed, yellow, onion, bean sprouts, and radish extract Patent No. 2003-0079289 discloses carbonated beverages for hangover using herbal extracts such as ginger, licorice, cinnamon, oak, oak fruit seeds, and Patent No. 2002-0035813 for hangover elimination using extracts of earth tree, plum and cucumber. Many hangover drinks and foods are disclosed, including health foods.

The techniques associated with hangover relief are based on the ingredients described in folk remedies or classics, and their efficacy has been demonstrated empirically or clinically and some compositions are now commercialized. However, in most cases, there is a lack of scientific proof of the hangover and liver protection efficacy, or the raw material of the composition is not commercialized due to the rare or cost-effective commercialization.

Therefore, in order to develop a more effective hangar remedy, it is necessary to understand the root causes of hangovers, select raw materials to solve them in a causal way, optimize the composition of these raw materials, and then develop products. You need to prove it. Due to this necessity, the present inventors found a composition having a significant effect of reducing blood alcohol and acetaldehyde concentration and a hangover relieving effect while searching for a substance having a high hangover effect by reducing the concentration of alcohol and acetaldehyde in blood. Completed.

It is an object of the present invention to provide a food composition for hangover reinforcement that is more strengthened than the conventional barberry fruit known for conventional hangover removal, specifically, germinated brown rice, persimmon leaves, sesame seed, seaweed, barberry fruit and brown root It is to provide a food composition for hangover and its manufacturing method.

As a means for solving the above problems, the present invention may include the following means.

The method for producing a food composition for hangover relief according to the present invention comprises the step of preparing the raw material by grinding the germinated brown rice, persimmon leaf, sediment, seaweed, walnut fruit and brown root, and fermenting the raw materials prepared in the preparation step together And a fermentation step of forming a mixture, a drying step of drying the mixture formed in the fermentation step to form a mixture, and a grinding step of pulverizing the mixture formed in the drying step to form a mixture.

The preparation step, germinated brown rice is 55 ~ 61%, persimmon leaves 8 ~ 14%, gyejang 1 ~ 5%, dry seaweed 1 ~ 5% based on the total weight of the composition. Barberry fruit is characterized by being contained in a weight of 9 to 15%, 8 ~ 14%.

The fermentation step is characterized in that the fermentation in a ceramic container at 45 ~ 50 ℃ for 60 to 80 hours.

The method for preparing a food composition for hangover relief further comprises a formulation step, characterized in that the coating formed with silver after forming the mixture formed in the grinding step into a ring.

Hangover food composition according to another embodiment of the present invention is prepared by the method described above.

Hangover food composition according to another embodiment of the present invention, the total weight of the composition, germinated brown rice is 55 to 61%, persimmon leaves 8 to 14%, gyekgwa 1-5%, dry seaweed 1-5%. Barberry fruit is characterized by being contained in a weight of 9 to 15%, 8 ~ 14%.

The present invention provides a food composition for the hangover reinforcement more strengthened than the conventional hangover fruit known for the hangover, specifically, hangover containing germinated brown rice, persimmon leaves, sesame seed, seaweed, barberry fruit and brown root A food composition for use and a method for producing the same are provided.

Hereinafter, the present invention will be described in detail.

Hangover foods according to the present invention contains germinated brown rice, persimmon leaves, sesame seed, seaweed, barberry fruit and brown root.

Germinated brown rice used in the present invention is a sprouted brown rice, and refers to a sprouted rice having about 1 mm to 5 mm by supplying appropriate moisture, temperature, and oxygen to the brown rice from which the rice hulls are removed. In 1993, germination grains were noticed when the Max Planck Food Research Institute in Germany published the results of germination and germination barley. When grains such as beans, barley, and brown germinate, they contain different nutrients than seeds. Sprouted brown rice contains useful ingredients for the body, such as vitamins, amino acids, enzymes, and superoxide dismutase (SOD). In addition, germinated brown rice compensates for the shortcomings of brown and white rice. Brown rice is rich in nutrients, but it is difficult to digest and has a rough texture. White rice loses most of its nutrients as it goes through the milling process. The phytic acid, which interferes with the digestion of brown rice, is sprouted and replaced with phosphorus and inositol for digestion. In addition, it does not mill and preserves nourishment of seed. It also contains more nutrients such as protein, fiber, calcium, phosphorus, iron, and vitamins than brown rice and white rice. The nutrients of germinated brown rice are 66% in embryos (rice eyes), 29% in stratum corneum, stratum corneum and endothelium and 5% in endosperm.

The persimmon leaf used in the present invention is a leaf of persimmon and the persimmon tree is called shisu in Chinese characters. Indigenous to temperate regions of East Asia. It is a fruit tree widely cultivated in central China, Japan, and south of Korea. In China, it is said to have been cultivated around the 2nd century BC, and the Yangtze River basin grows many varieties as the origin of wild species. Cannabis is a representative species of persimmon. It was cultivated early in Korea, and quality native species were raised. In addition to the native species, Japan was introduced in China around the 8th century, and there are more than 800 varieties including local species, especially sweet persimmon. It is a deciduous arboreous tree, 6 ~ 14m high, and the outer shell of the stem is divided into scales and has brown hairs on the branches. The leaves are alternate, leathery and oval in the shape of an egg. Leaves are 7 ~ 17cm long, 4 ~ 10cm butterfly, no sawtooth, petioles 5 ~ 15mm long, hairy. The back side of the leaf is green and glossy. Meanwhile, persimmon leaves used in the present invention contains various components such as tannin, carotene, organic acids, flavonoid glycosides, sugars, essential oils, and chlorophyll in addition to vitamin C, and contains 200 mg of vitamin C per 100 g. It is known that 20 times more vitamin C is contained. According to the agreement, persimmon leaves are known to be effective in purpura and purpura as well as vascular disease. It has been used for pharmacological action for a long time. It is proven and recognizes persimmon leaf tea newly. Persimmon leaves contain a variety of phenolic compounds, including tannins, these components are known to have a physiological action through a number of pathways. Flavonoids in persimmon leaves are known to inhibit hypertension-causing enzymes or gallate, a component of tannins, to suppress blood pressure rise.

The inner ear of the present invention used in the present invention is the inner lining of the sandbag of the chicken Palladium (Gallus domesticus Brisson), which was used as an extinguishing agent in oriental medicine by drying the inner wall of the chicken sandbag. With the advent of this fast fire extinguishing agent, it has become a food industry waste after chicken processing. Unlike mammals, the stomach of the bird's digestive system is composed of vesicles, the stomach and the proximal muscle, and the proximal muscle composed of smooth muscle mixes the digested fluid secreted from the stomach and serves to mechanically grind the feed. When the food is absorbed into the body, it stimulates the nerve roots of the stomach wall and increases the secretion of gastric juice, which can promote digestion.In the sandbags, which are digestive organs of chickens with weak teeth compared to mammals, they have a similar function as proteolytic enzymes. There will be enzymes. This system is indigestion is not good digestion, when the appetite drops, vomiting, digestive disorders, bloating, abdominal bloating and the effect on the planting, gastric juice secretion, gastrointestinal motility, anti-cancer action is known. On the other hand, the technology using the system has been mentioned in the antler solvent fermented with the system in the Korean Patent Application No. 10-1998-0039441 and its manufacturing method.

Seaweed used in the present invention is a year-old sea horse belonging to the brown seaweed, which is a brown seaweed, contains many minerals and vitamins A, B1, B2, C, etc. It contains a large amount of fiber, such as alginic acid, which has been proven to relieve constipation and prevent atherosclerosis, and has attracted attention as one of the ideal foods to provide nutritional balance to modern people with severe nutritional imbalances. Seaweed contains about 10 times as much milk as milk, about 25 times as much as spinach, and about 200 times as much rice as rice. Moreover, the quality of calcium in seaweed is almost 80% when absorbed. It is known. Calcium is a necessary ingredient for skeletal and dental formation, and also plays a role in postpartum uterine contraction and hemostasis. Iodine also contains 100mg per 100g of seaweed, which is necessary to make thyroid hormones. Thyroxine, a thyroid hormone, works to promote heart and blood vessel activity, regulate body temperature and sweat, and metabolism. Therefore, pregnant women with high metabolism need a lot of iodine. Insufficient supply of iodine slows down the metabolism and can cause obesity. There are some women who suddenly become fat after giving birth, which may be caused by not getting enough iodine. Alginic acid, which is contained in seaweed, is called dietary fiber and is used in almost indigestible ingredients and seaweeds to give patience to industrial grass, ice cream, noodles, snacks and jams. A highly viscous fiber component that promotes gastrointestinal movement, effectively preventing constipation and easily eliminating stool. It stays in the large intestine or the small intestine and reduces the fat and cholesterol that cause adult diseases. It has the effect of preventing cholesterol deposition and combining it with pollutants such as pesticides to release it out of the body. Alginic acid is also known to inhibit the production of harmful oxygen known to promote aging, as well as to increase enzymes that remove it. Seaweed is also a very good food for preventing adult diseases such as preventing thrombosis, treating high blood pressure, and lowering cholesterol, and has recently been spotlighted as a food having anticancer efficacy.

The barberry fruit used in the present invention is a fruit of the barberry, and in general, the bark tree is a deciduous tree of the sea buckthorn family, also called a geophyte, and is distributed in Korea (mainly distributed in Gangwon and sub-Hwanghae), Japan, China, etc. It is. The bark is black gray and small branches are brownish purple and cortical. Winter snow is covered with two snow scales and has hairs. Leaves are 8 ~ 15cm long, ovate, wide ovate or oval, 3 thick leaf veins are developed, and there are small serrated edges. Fruits are brown, about 8mm in diameter, shaped like chicken claws, with three seeds in each fruit. When the fruit is ripe, the fruit grows thicker and becomes lumpy, has a subtle scent, and has a sweeter taste. In the pharmacy, the herbaceous tree is said to have a decaying effect on liquor trees, and the fresh juice is said to detoxify and relieve nausea. Fruits are difficult to get among the barn tree, but hangover is known to be the best. They are known to be substances that harmonize the treatment of upper and lower stomach, liver, lungs, colon, etc., remove heat and thirst in the chest, relieve vomiting, diuretic, constipation treatment and five intestines.

Brown root (Pueraria lobata (WILLD.), OHWI) used in the present invention belongs to the legumes (Leguminosae) and is used to dry the sun's goose root (칡 根), which is a perennial Mankyung plant. It contains puerarin, puerarin xyloside, daidzein, beta-sitosterol and arackin acid of isoflavones. have. Its main effect is flavones extracted from the roots, which increases blood flow to the brain and coronary arteries, has an effect of palliative and antipyretic effects, and also relaxes muscle spasms (Jung Bo-seop and Shin Min-kyo, Yakdae, Yeonglimsa) , pp 704-705, 1998).

On the other hand, in the germinated brown rice, persimmon leaf, sediment, seaweed, barberry fruit, brown root used as an active ingredient in the present invention, the germinated brown rice is 55-61%, 8-14%, persimmon leaf is 1 to the total weight of the composition ~ 5%, dry seaweed is 1-5%. It is preferable that the barberry fruit is contained in a weight of 9 to 15%, and the root is 8 to 14%.

On the other hand, the method for preparing a hangover relief food composition used in the present invention may be prepared by a variety of methods, but preferably may include a preparation step, fermentation step, drying step, grinding step, formulation step, packaging step, in particular In order to further relieve hangover, it can be prepared by the following method, which essentially passes the fermentation step.

The preparation step is to clean the germinated brown rice, persimmon leaves, seaweed, and then prepare the raw material by crushing with water, and to prepare the raw material after washing the sediment, gold root and walnut fruit, the germinated brown rice can be easily purchased on the market However, after immersing brown rice in water for 24 hours at room temperature, spray water periodically in a container with good shading and drainage for 48 hours to maintain proper humidity and germinate so that the shoots have a size of 0.5 ~ 1mm. Mixed with water at a weight ratio of 1: 1 and pulverized to be used as a raw material. The persimmon leaves are washed well and soaked in water and mixed with water at a weight ratio of 1: 1 to be used as raw materials. It is suitable to use it as a raw material by mixing and crushing in a weight ratio of 1: 1, and it is suitable to use it as a raw material after washing clean the sediments, walnut fruits, and roots. Do.

The fermentation step is a step of fermenting the raw materials of germinated brown rice, persimmon leaf, sediment, seaweed, walnut berry, brown root prepared in the preparation step in a ceramic container of pottery or pottery to form a mixture, but can be carried out under various conditions , Preferably fermentation at 45 ~ 50 ℃ for 60 ~ 80 hours to maximize the main effect of each component through the ceramic fermentation to have a strong antioxidant power, maximize the absorption of various beneficial components accumulated fatigue material decomposition And improve energy and prevent aging and provide various groups of vitamins and minerals that are not enough for the patient to maintain balanced health. Especially, the beneficial ingredients are easily and quickly absorbed by the human body through the fermentation step. To make hangovers faster. Preferably, among the raw materials prepared in the preparatory step, the encapsulation material is wrapped in a nonwoven fabric and fermented with other raw materials to use an enzyme that is precipitated under the nonwoven fabric. After the fermentation step is completed, the internal deposits remaining in the nonwoven fabric are discarded together with the nonwoven fabric. .

The drying step is a step of drying the mixture formed in the fermentation step to form a mixture, it can be dried under various conditions, but preferably by hot air or stirring at a temperature of 60 ~ 70 ℃ to preserve the nutrients of each raw material It is suitable to dry.

The grinding step is a step of forming a mixture by grinding the mixture formed in the drying step in a variety of ways with a variety of grinders, it is suitable to grind into a powder, such as flour gently with a roller grinder or roughly with a blender.

The formulation step is to form the mixture formed in the grinding step into a variety of formulations, preferably the powdered main raw material is kneaded with a suitable amount of water and edible paste, processed in a pill or granulator, or put an appropriate amount of honey It is suitable to process it in a ring-closure, but more preferably it is suitable to coat the mixture formed in the grinding step with silver after forming it into a ring of small size, and the coating of the silver is, for example, a method of forming a cut sheet. It can be formed by various well-known techniques.

The packaging step, as a step of packaging the formulation formed in the formulation step may be packaged in various ways, such as by packing in a pouch packing machine, or packed in a bottle in 300g units or 5g in a small case by putting each 5g.

Germinated brown rice, persimmon leaves, sediment, seaweed, walnut fruit and brown root used as an active ingredient in the present invention to further enhance the hangover resolution to provide a food composition for hangover relief.

Foods to which the active ingredients of the present invention may be added include, for example, various foods, beverages, gums, teas, vitamin complexes, health functional foods, and the like, and may also be added to foods or drinks for the purpose of relieving hangovers. have.

At this time, the amount of the raw material in the food or beverage may be added to 0.01 to 15% by weight of the total food weight, the health beverage composition may be added in a ratio of 0.02 to 5g, preferably 0.3 to 1g based on 100ml. .

The present invention provides a hangover releasing agent containing the above-described food composition for hunger relief as an active ingredient. The above-mentioned composition may be used as a hangover relieving agent per se, but may be administered in a unit dosage form suitable for human administration according to a pharmaceutical preparation method known in the art. Formulations suitable for this purpose may be in the form of tablets, pills, powders, sachets, elixirs, suspensions, emulsions, solutions, syrups, aerosols, soft or hard gelatin capsules, sterile injectable solutions, sterile powders, and the like. have.

In this case, the preparation may include one or more pharmaceutically acceptable conventional carriers or additives in addition to the hangover food composition of the present invention. Examples of carriers include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline And those selected from cellulose, polyvinylpyrrolidone, methyl hydroxybenzoic acid, propyl hydroxybenzoic acid, talc, magnesium stearate or mineral oil. Further additives may include those selected from fillers, anti-coagulants, lubricants, wetting agents, fragrances, emulsifiers, preservatives or acidulants.

The beverage composition according to the present invention is not particularly limited to other ingredients other than those containing the germinated brown rice, persimmon leaf, sesame seed, seaweed, barberry fruit, and brown root as essential ingredients in the indicated ratios, and various flavoring agents such as ordinary drinks. Or natural carbohydrate or the like as an additional component.

Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. .

The proportion of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention.

In addition to the above, the food composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, alginic acid and Salts, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, and the like. In addition, the raw materials of the present invention may contain flesh for the production of natural fruit juices and fruit juice drinks and vegetable drinks. These components can be used independently or in combination. The proportion of such additives is not so critical but is generally selected in the range of 0 to about 10 parts by weight per 100 parts by weight of the composition of the present invention.

On the other hand, the above-mentioned food composition for hangover relief may be administered by modifying the daily dose and daily dose appropriately in consideration of various related factors such as the route of administration, the age, sex, weight and severity of the patient, Preferably, about 5 g at a time based on an adult 60 kg body weight is preferably taken three times a day.

The food composition according to the present invention is prepared in various formulations exemplified above to enhance hangover relief as well as improve liver function and blood circulation, fatigue recovery, hypertension, atherosclerosis, antithrombosis, stroke and brain It is effective in improving the function, and also has the effect of reducing not only the anticancer effect but also the anticancer side effects.

Hereinafter, the present invention will be described in more detail based on the following examples, but the present invention is not limited thereto.

Preparation Example 1 Preparation of Germinated Brown Rice

Soak brown rice in water at 22 ℃ for 24 hours, spray water in a container with good shading and barrel drainage for 48 hours, germinate so that the size of shoot is 0.8mm (average), and then germinate brown rice with water of 1: 1 By grinding as described above, germinated brown rice was prepared.

Production Example 2 Production of Persimmon Leaf and Seaweed

Persimmon leaves and dried seaweed was washed clean, soaked in water and pulverized with water in a weight ratio of 1: 1 to prepare persimmon leaves and seaweed.

[Production Example 3] Preparation of Keum Kum, Raven Fruit, and Root

The system was prepared by washing the internal funds.

[Manufacture example 4] Preparation of barberry fruit and root

After washing the barn fruit and the roots clean, it was prepared by grinding.

Preparation Example 5 Preparation of Health Food Compositions (Examples and Comparative Examples 1 and 2)

The active ingredients prepared and prepared in Preparation Examples 1 to 4 were fermented together in ceramic pots at 47 ° C. for 72 hours at the composition ratio of Table 1, followed by hot air drying at 65 ° C., and pulverized into powder with a roller mill. The compositions of Comparative Examples 1 and 2 were prepared. Among the raw materials, the sediment in the raw material is wrapped in a nonwoven fabric and fermented together with other raw materials to use an enzyme that is precipitated under the nonwoven fabric. After the fermentation step is completed, the inner sediment in the nonwoven fabric is taken out together with the nonwoven fabric.

ingredient Example (weight g) Comparative Example 1 (weight g) Comparative Example 2 (weight g) Germinated brown rice 1000 - 1000 Persimmon leaf 200 - 200 System 60 - 60 Seaweed 60 - 60 Barnfruit 200 200 - Rooting 200 200 -

Experimental Example 1 Liver Function Improvement Effect Experiment

The activity of GST, which is one of the important detoxification mechanisms of the livers of Examples and Comparative Examples 1 and 2 prepared according to Table 1, was measured. Each sample prepared according to Examples and Comparative Examples 1 and 2 was dissolved in the prepared reaction reagents and reacted at 37 ° C. for 5 minutes, and then 1-chloro-2,4 dinitrobenzene was added as a substrate, followed by 37 ° C. The reaction was carried out for 2 minutes at. After the reaction, 20% TCA was added to terminate the reaction, followed by centrifugation. The supernatant was taken, and the absorbance was measured at 340 nm. The specific activity and activity ratio of GST were calculated as shown in Table 2 below.

Improved liver function (% / mg / Ml) division Liver function improvement Example 302 Comparative Example 1 251 Comparative Example 2 28

As can be seen in Table 2, it was found that the largest liver function improvement effect was found in the Examples according to the present invention. It was confirmed that there is also an excellent efficacy for 1.

Experimental Example 2 Sensory Experiment

After drinking two bottles of soju, 60 adult males weighing about 70 kg feeling hangover on the day were selected and divided into three groups of 20 people each, and the compositions of Examples and Comparative Examples 1 and 2 prepared in Preparation Example 5 above. Each was dissolved in 200ml of orange juice was drunk before drinking and then two bottles of soju. And the next day, the average value of whether to feel a hangover after the six-point scale method is shown in Table 3.

Evaluation standard

Very severe: 5 points, Severe: 4 points, Moderate: 3 points, Somewhat: 2 points, Almost none: 1 point, None: 0 points

division Hangover Example 0.3 Comparative Example 1 1.5 Comparative Example 2 2.8

From Table 3 it can be seen that the health food composition for hangover relief according to the present invention has a significant hangover reduction effect.

Claims (7)

A preparation step of preparing raw materials by grinding the germinated brown rice, persimmon leaves, sesame seed, seaweed, walnut fruit and brown root, respectively,
A fermentation step of forming a mixture by fermenting the raw materials prepared in the preparation step together;
Drying step of drying the mixture formed in the fermentation step to form a mixture,
Including a grinding step of forming a mixture by grinding the mixture formed in the drying step,
The preparation step,
The germinated brown rice is from 55 to 61% by weight, the persimmon leaf is from 8 to 14% by weight, the salinity is from 1 to 5% by weight, the seaweed is from 1 to 5% by weight, the walnut fruit is from 9 to 15 Wt% and the root is contained in a dry weight of 8 to 14% by weight,
The fermentation step,
The raw material prepared in the preparation step is fermented in a ceramic container at 45 ℃ to 50 ℃ for 60 to 80 hours,
Among the raw materials prepared in the preparation step is wrapped in a non-woven fabric and fermented together with the other raw materials to use the enzyme precipitated under the non-woven fabric, and after the fermentation step is completed, the remaining internal funds in the non-woven fabric with the non-woven fabric, characterized in that Method for producing a food composition for hangover relief. delete delete delete delete delete delete