KR101375865B1 - Oral spray type natural vitamins composition and Process of Treating thereof - Google Patents

Abstract

The present invention is to spray the natural vitamins prepared in liquid form as needed in the oral cavity of the drink from time to time to drink, so that the convenience of drinking, as well as spraying in the oral spray to make the drinkers feel more refreshing natural A liquid vitamin solution composition and a method of preparing the same are disclosed.

Description

Oral spray natural vitamin solution composition and preparation method thereof {Oral spray type natural vitamins composition and Process of Treating etc}

The present invention relates to a natural vitamin solution composition for oral sprays and a method for preparing the same, which can help improve blemishes, freckles, and the like. In particular, the present invention relates to a refreshing natural vitamin C by spraying directly into the oral cavity. The present invention relates to a natural vitamin solution composition for oral spray and a method for producing the same, which effectively contributes to the improvement of blemishes, freckles, and prevention of occurrence.

In general, vitamin C inhibits the action of melanin pigment, which is excellent for skin care such as freckles and whitening effects, and also prevents oxidative damage caused by smoking or stress (antioxidative action), and activates white blood cells in the immune system to infect areas. Speeds up the movement, fights invaders such as viruses and bacteria, produces collagen to keep skin and mucous membranes strong, helps to heal wounds, shortens the duration of respiratory infections such as colds, and coughs It is well known to reduce symptoms and improve iron absorption.

However, the human body does not produce vitamin C by itself, so it is helpful to health only by ingesting enough foods containing vitamin C or vitamin C products.

However, the conventional vitamin C product is made of powder or tablets to be ingested, and there was a difficulty in ingestion, but is currently sold as a vitamin beverage product as indicated in Patent Document 1 below. However, the vitamin drink of Patent Document 1 is a drinkable vitamin, so anyone can easily drink it, but the existing vitamin drink is a product that can be taken anytime, twice or several times, so you can leave it for a long time. Drinking drinks have several weaknesses in products called vitamin drinks.

Therefore, it is easy to carry and drink vitamin beverages, it is urgently required that the drinkers to take out and drink whenever necessary.

1. Domestic registered patent No. 0141971, multivitamin beverage composition.

It is an object of the present invention to provide a drink convenience by allowing the drinkers to drink liquid vitamins by spraying them in the mouth of the drinkers, so that the drinkers can drink in the form of a regular spray whenever necessary, The present invention also provides a natural vitamin solution composition for oral spray and a method for preparing the same, which gives the drinkers a refreshing feeling and a taste.

In order to achieve the above object, the natural vitamin solution composition for oral spray of the present invention, based on the total amount of the vitamin beverage 1L of claim 1, raw royal jelly 0.5-60g, ascorbic acid 10-97g, enzyme-degraded apple extract0.02 ~ 100 g, hawthorn fruit extract 0.02 to 100 g, blueberry extract 0.02 to 100 g, enzymatic grape extract 0.02 to 100 g, enzymatic kiwi extract 0.02 to 100 g, and enzymatic watermelon extract 0.02 to 100 g, characterized in that the mixed composition .

In addition, in order to achieve the above object, the method for producing a natural vitamin solution composition for oral spray of the present invention comprises the steps of weighing the following raw materials described in claim 2 [raw royal jelly 0.5-60g, ascorbic acid 10-97g, Enzyme degrading apple extract 0.02 ~ 100g, hawthorn fruit extract 0.02 ~ 100g, blueberry extract 0.02 ~ 100g, enzyme decomposition grape extract 0.02 ~ 100g, enzyme digestion kiwi extract 0.02 ~ 100g, enzyme decomposition watermelon extract 0.02 ~ 100g; Putting the raw materials weighed as above into a stirrer, adding a temperature of 60 to 80 ° C., and then stirring the mixture for 20 to 60 minutes; Filtering the vitamin solution into a mixture having a mesh size of 300 mesh; It is characterized in that it comprises the step of mixing and containing the vitamin filtrate obtained in the above step based on the total amount of vitamin beverage lL.

According to the present invention, by spraying in the oral cavity of the user to drink, it provides the effect that the drinkers can take out as needed to supplement the vitamins, and also to the drinkers by the spray in the oral cavity Provides an effect that gives more sense.

Hereinafter, preferred embodiments of the natural liquid vitamin composition for oral spray of the present invention and a preparation method thereof will be described in detail.

Reference Example 1: Enzymatically Degraded Apple Extract

The immature fruits of apples are washed with clean water, such as drinking water, sorted, and juiced in a crusher prepared in advance. The pulp (pulp) is separated, and the clear portion of the upper layer obtained at 10 to 60 to 40 to 80 36-60 hours of enzymatic treatment was obtained by the third purification.

Reference Example 2: Enzymatically Decomposed Sanja Fruit Extract

The fruit collected from the hawthorn tree is washed with clean water, such as drinking water, and then screened. The juice is crushed to separate the pulp, and the clear portion of the upper layer obtained is subjected to enzyme treatment for 36 to 60 hours at 10 to 60 to 40 to 80 ℃. Obtained by tertiary purification.

Reference Example 3: Blueberry Extract

The fruit collected from the blueberry tree is washed with clean water such as drinking water and screened. The juice is separated by a pulverizer and the pulp is separated, and the clear portion of the upper layer obtained is subjected to enzymes for 36 to 60 hours at 10 to 60 to 40 to 80 degrees Treatment was carried out to obtain tertiary purification.

Reference Example 4: Enzymatically Decomposed Grape Extracts

The grapes were washed with clean water, such as drinking water, sorted, and juiced in a grinder to separate the pulp, and the purified upper part of the obtained upper layer was purified by enzymatic treatment at 36 to 60 hours at 10 to 60 ℃ to 40 to 80 ℃. Got it.

 Reference Example 5: Enzymatic Degradation Kiwi Extract

The kiwifruit is washed with clean water such as drinking water and screened. The juice is crushed in a grinder to separate the pulp, and the clear portion of the obtained upper layer is subjected to enzyme treatment for 36 to 60 hours at 10 to 60 ℃ to 40 to 80 ℃. It was obtained by tea purification.

Reference Example 6: Enzymatic Watermelon Extract

After washing the immature fruit of watermelon with clean water such as drinking water, sift it, and separate the pulp by pulverizing it, and then the clear portion of the upper layer obtained by enzyme treatment for 36 to 60 hours at 10 ~ 60 ℃ ~ 40 ~ 80 ℃ 3 It was obtained by tea purification.

<Production Example>

Step 1: Raw weighing

Extracts and other raw materials obtained from Reference Examples 1 to 6 are weighed as shown in Table 1 below.

ingredient content Saint Royal Jerry 0.5 to 60 g Ascorbic acid 10-97 g Enzymatic Apple Extract 0.02-100 g Enzymatic Degradation Coconut Extract 0.02-100 g Enzymatically Decomposed Blueberry Extract 0.02-100 g Enzymatic Grape Extract 0.02-100 g Enzymatic Digestion Kiwi Extract 0.02-100 g Enzymatic Watermelon Extract 0.02-100 g

The addition of raw royal jelly in Table 1 is intended to give the immune function to prevent pigmentation on the skin by supplying nutrition to the body to increase the body's immunity, such as promoting liver activity, liver detoxification function. Therefore, when the addition amount is less than 0.5g, the above function is weakened, whereas when the amount exceeds 60g, the pharmacological effect is better, but there is a factor of cost increase, and there is a concern that the pharmacological function of the components added together may be lowered. have.

In addition, the ascorbic acid is a vitamin C, the reason for the addition is to inhibit the synthesis of melanin pigment in the body to prevent the occurrence of freckles, blemishes, as well as to serve as a food for collagen to make the skin not only shiny but also firm skin Efficacy. In addition, vitamin C plays an important role in the growth and regeneration of bones, and a powerful antioxidant that protects the cells from the attack of harmful oxygen to prevent the body from acidifying. For this reason, when the added amount is less than 10g, there is a risk of weakening the above function, on the contrary, when the added amount exceeds 97g there is a point that the efficacy is better, but there is a risk of lowering the function of the components added together.

Also, the reason for the addition of enzymatic apple extract, berry fruit extract, blueberry extract, enzymatic grape extract, enzymatic kiwi extract and enzymatic watermelon extract contains more vitamin C than other fruits. It is added for the purpose of containing, their efficacy is the whitening effect of inhibiting the synthesis of melanin pigment in the body like the ascorbic acid to avoid the occurrence of freckles and blemishes, and serves as a food of collagen in the body to serve as a skin luster In addition, the main effect is to make the skin firm, and other powerful antioxidants that protect the body from acid growth by protecting the cells from the growth and regeneration of bones and harmful oxygen attack.

 For this reason, if each amount is less than 0.02g, there is a concern that the above function is weakened. On the contrary, if the amount is more than 100g, the effect is better, but the ingredients are added together with the concern that a cost increase may occur. It may lower their function.

Step 2: Mixing the raw materials with stirring

The raw materials weighed as in step 1 are introduced into a stirrer and mixed at a temperature of 60 to 80 ° C with stirring for 20 to 60 minutes.

Step 3: Filtration

The mixture obtained in step 2 is placed in a mesh having a particle size of 300 mesh and filtered to obtain only a pure liquid phase.

Step 4: Mix

The vitamin filtrate obtained in the above step is contained in the content shown in Table 1 based on the total amount of the vitamin beverage lL, and the rest is purified water.

If necessary, in the present invention, an auxiliary component may be further added in addition to the main component. Auxiliary ingredients are sweeteners, viscosity modifiers, fragrances and the like. Sweetening agents may be polyhydric alcohols such as D-sorbitol, xylitol, sucrose, glucose, maltose, fructose, and the like, and flavors are natural flavors (herbal, mint, strawberry flavors, etc.), and viscosity modifiers are gellan gum, guar. Viscosity modifiers selected from gums, sodium alginate salts, CMC sodium can be used. In the present invention, a preservative or a preservative may be added in order to improve preservability. As a preservative or preservative, sodium benzoate, p-methylbenzoic acid, p-ethylbenzoic acid or p-propylbenzoic acid may be used. .

Step 5: Charging the container

The liquid vitamin prepared in step 4 may be accommodated in a predetermined unit in a container having a normal pump spray nozzle and sprayed appropriately in the mouth whenever necessary to take or drink vitamin c.

ingredient Example 1 Example 2 Example 3 Example 4 Example 5 Saint Royal Jerry 0.5 g 60g 5g 15g 50g Ascorbic acid 10g 97g 15g 60g 85 g Enzymatic Apple Extract 100g 0.02 g 50g 70g 90 g Enzymatic Degradation Coconut Extract 0.02 g 100g 50g 70g 90 g Enzymatically Decomposed Blueberry Extract 0.02 g 100g 50g 70g 90 g Enzymatic Grape Extract 0.02 g 100g 50g 70g 90 g Enzymatic Digestion Kiwi Extract 0.02 g 100g 50g 70g 90 g Enzymatic Watermelon Extract 0.02 g 100g 50g 70g 90 g Purified water Balance Balance Balance Balance Balance Sum 1L 1L 1L 1L 1L

As shown in Example 1 of Table 2 to obtain a liquid vitamin solution composition of a mixed composition in a weighed content, it was filled in a spray container prepared by reference to be able to spray in the form of a spray in the oral cavity.

As shown in Example 2 of Table 2 to obtain a liquid vitamin solution composition mixed composition in a weighed content, it was filled in a spray container prepared by reference to be able to spray in the form of a spray in the oral cavity.

As shown in Example 3 of Table 2 to obtain a liquid vitamin solution composition mixed composition in a weighed content, it was filled in a spray container prepared by reference to be able to spray in the form of a spray in the oral cavity.

As shown in Example 4 of Table 2, a liquid vitamin solution composition was obtained, which was mixed in a weighed amount, and filled in a spray container prepared in a standard ratio so as to be sprayed in the oral cavity.

As shown in Example 5 of Table 2 to obtain a liquid vitamin solution composition mixed composition in a weighed content, it was filled in a spray container prepared by reference to the spray can be sprayed in the oral cavity.

<Experimental Example 1>

In the present experimental example, the present invention and the existing vitamin beverage prepared in accordance with the above embodiment in the range of about 10g or less to 50 men and women over 10 years old to investigate the preference, taste and the like for the vitamin beverage, the present invention While drinking in the form of a spray in the mouth while drinking the existing vitamin beverages. The results are shown in Table 3 below.

Characteristic Invention
(Number of respondents) Control
(Number of respondents) I do not know
(Number of respondents) Gives a more refreshing taste 28 20 2 Excellent palatability. 30 16 4 I feel a good fragrance 25 21 4

As shown in the above experimental results, the present invention proved to be superior or comparable to that of the control general drinking vitamin beverage.

<Experimental Example 2>

For 50 adult men and women with blemishes and freckles, the vitamins prepared in accordance with the above embodiments were continuously sprayed continuously for 6 days (about 0.5 g) for 30 days, and the effect was investigated by a survey. Evaluated. The results are shown in Table 4 below.

Separate effect effect
has exist considerable
effect Cure proximity
effect system 10 (20%) 30 (60%) 9 (18%) 1 (2%) 50 (100%)

As shown in the experimental results, it can be seen that when the product is used continuously as a tea, blemishes, freckles, etc. are alleviated to have an effect as a dietary supplement.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as set forth in the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

Claims (2)

Based on the total amount of vitamin drink 1L, raw royal jelly 0.5-60g, ascorbic acid 10-97g, enzyme-degraded apple extract 0.02--100g, hawthorn fruit extract 0.02--100g, blueberry extract 0.02--100g, enzyme-degraded grape extract 0.02- ~ A natural vitamin solution composition for oral sprays, comprising 100 g, enzymatic kiwi extract 0.02 to 100 g, and enzymatic watermelon extract 0.02 to 100 g. ① weighing the raw materials as follows;
Raw Royal Jelly 0.5 ~ 60g, Ascorbic Acid 10 ~ 97g, Enzymatic Apple Extract 0.02 ~ 100g, Hazel Fruit Extract 0.02 ~ 100g, Blueberry Extract 0.02 ~ 100g, Enzyme Degraded Grape Extract 0.02 ~ 100g, Enzymatic Kiwi Extract 0.02 ~ 100 g, and enzymatic watermelon extract 0.02-100 g.
② the raw materials weighed as described above are added to the stirrer, and then mixed by stirring for 20 to 60 minutes by adding a temperature of 60 ~ 80 ℃;
(3) mixing the mixture into a mesh having a particle size of 300 mesh to obtain a vitamin filtrate; and
④ The method of producing a natural vitamin solution composition for oral spray consisting of mixing and adding the vitamin filtrate obtained in the above step based on the total amount of vitamin L of the beverage.