KR101380211B1 - A method of drink for hangover chaser containing artemisia annua L - Google Patents

Abstract

A method for preparing a hangover-free drink containing mugwort comprises washing, mixing and drying a mixture of mugwort mixed with common mugwort and mugwort at a ratio of 7: 3 to 9: 1 to prepare a green juice, Bamboo leaves such as bamboo leaves, stem, and roots were mixed with distilled water at a ratio of 1: 3 to 5: 30 wt%, rice was cooked with boiled water, cooled at room temperature, Preparing a bamboo fermentation broth by fermentation and aging, mixing the dried gugija, gangguk, gulgum, ginseng, ginger and jujube into distilled water, boiling at 100 to 120 ° C for 3 to 4 hours to extract the medicinal herb liquid, A step of mixing the oligosaccharide, honey, vitamin C, taurine, and betaine with each other for 20 to 40 minutes, and sterilizing the mixture at 110 to 130 ° C after the stirring step . .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a hangover-resolved beverage containing mugwort,

The present invention relates to a method for producing a hangover-free beverage containing mugwort, more particularly, to a mugwort-like mugwort, which contains a mugwort extract to alleviate hangover, improve liver function, To a method for producing a hangover-resolved beverage containing mugwort.

Drinking drinks are for various purposes, such as celebrating joy or comforting sad things. Especially modern people drink alcohol in order to relieve stress caused by heavy work.

In general, the alcohol absorbed in the body is transformed into acetaldehyde and water which are metabolites in the process of decomposition. Acetaldehyde is converted into acetic acid again and finally decomposed into carbon dioxide gas and water to be released through respiration, sweat and other secretions. It takes a minimum of 6 hours to be completely drained from.

During this time, acetaldehyde, a toxic substance, can not be rapidly released and released. Therefore, the next day after drinking alcohol due to dehydration, electrolyte shortage, etc., hangover symptoms such as vomiting, thirst, headache,

In this case, it can be expected that the liver function will be enhanced if it is continuously consumed, and if it is consumed before and after drinking, hangover and liver protection can be expected. Among the manufactured products, to be.

The demand for such hangover drinking drinks is increasing for the same activities as usual without the hangover phenomenon the next day after drinking, regardless of whether they are male or female. Especially among 30 ~ 50 workers, Preference is increasing to be perceived as a beverage.

In recent years, interest has been raised on the growth of mugwort, which is one of the main ingredients that can drink hangover and anticipate the effect of various pharmacological actions.

It has been designated by the World Health Organization as an important medicinal herb for the treatment of malaria in 2005, and the World Health Organization and UNICEF are also buying antimicrobials and antimicrobials directly from the antimicrobial agent The efficacy has been proven.

In addition, it is reported by the researchers of the University of Washington, USA that it is a herb that has a cancer-killing ability about 1200 times that of the conventional medicine. The researchers reported that "Cancer Letters" reported that "Artemisia annua L" was treated to selectively attack cancer cells, then treated with leukemia cells, and killed cancer cells like a bomb "And this has also proved its effectiveness as an anticancer drug, as it was also found in the October 27, 2008 issue of" Medical Today. "

In addition, Hangoop, immunity control, and fatigue recovery has proven to be effective and has been known through various portal sites, the interest in the pharmacological action of dogwood mugwort, but the remarkable efficacy, despite the bitter taste of dogwood mugwort And because of its unique fragrance, it can not be used in various ways.

Korean Patent Laid-Open No. 2002-48212 discloses an example of applying for the purpose of solving the above-mentioned hangover. The Korean native hinoki (leaf, stem, and fruit) and the duckwood extract are used as main ingredients, Korean Patent Laid-Open No. 2001-0069898 discloses a technique for hanging and hanging a green tea leaf. The green tea leaves are heated and roasted, and then an appropriate amount of water is added to the tea leaves to allow the fermentation to occur by microorganisms in the air Discloses a technique relating to a hangover-eliminating beverage using a tea tea which is prepared by adding boiled tea leaves into water to prepare a liquid.

As described above, various kinds of beverages have been developed by various methods for eliminating the hangover, and each has unique characteristics. However, the method for producing the hangover-free beverage directly using the milk mugwort has not been developed yet.

Therefore, the object of the present invention is to improve the inconvenience of ingestion by decreasing the bitter taste while keeping the inherent fragrance of the mugwort, and to solve the hangover after drinking, which is the pharmacological action of the mugwort powder, And a method for producing a hangover-eliminating beverage containing the mugwort which can be expected to have an effect.

According to the present invention, there is provided a method for producing a green juice, comprising the steps of: washing and drying common mugwort and mugwort powder at a ratio of 7: 3 to 9: 1 to prepare a green juice; Bamboo leaves, stem, roots and other bamboo raw materials are mixed with distilled water at a ratio of 30wt%, the rice is cooked with boiled water, cooled at room temperature and inoculated with ending bacterium, fermented and aged to prepare a bamboo fermented liquid , Mixing dried gugija, gangjeong, gulgum, ginseng, ginger and jujube into distilled water, boiling at 100 to 120 ° C for 3 to 4 hours to extract the herbal medicine liquid, mixing the brewer's tea juice, bamboo fermented liquid and herbal medicine liquid And mixing the mixture with oligosaccharide, honey, vitamin C, taurine and betaine, stirring the mixture for 20 to 40 minutes, and sterilizing the mixture at 110 to 130 ° C after the stirring step. Manufacture of disinfecting beverages It is achieved by the method.

In the above-mentioned medicinal herb extract, 10 parts by weight of distilled water was mixed with 1 part by weight of the medicinal herbs, and the mixture was immersed in water for 1 to 2 hours Is heated at 100 to 120 DEG C for 1 to 3 hours.

In the stirring step, 15% by weight of the mugwort mixture green juice, 37.5% by weight of bamboo fermentation broth, 22.5% by weight of herbal medicine liquid, 5% by weight of oligosaccharide, 10% by weight of honey, 0.05% by weight of vitamin, 0.1% by weight of taurine, %, And water at a ratio of 9.8 wt%, and the mixture is stirred at a speed of 150 to 200 rpm for 20 to 30 minutes so that the additive is completely dissolved.

DISCLOSURE OF THE INVENTION According to the present invention, it is an object of the present invention to solve such a conventional problem, and it is an object of the present invention to improve the inconvenience of ingestion by reducing the bitter taste, A method for preparing a hangover-eliminating beverage containing a mugwort that can alleviate a hangover after drinking alcohol and can expect liver function improvement and anticancer effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram of a method for manufacturing a hangover-resolved beverage containing the present invention clam powder according to the first embodiment.

Prior to the description, components having the same configuration are denoted by the same reference numerals as those in the first embodiment. In other embodiments, configurations different from those of the first embodiment will be described do.

The method for preparing hangover-free beverage according to the present invention is characterized in that common mugwort and mugwort are mixed (hereinafter referred to as mugwort mixture), washed, dried and mixed at a ratio of 7: 3 to 9: 1, Bamboo raw materials such as bamboo leaves, stems and roots were mixed with distilled water at a ratio of 30 wt% to rice grains (S1), cereals mixed with brown rice and rice bran at a ratio of 1: 3 to 5, and rice was cooked with boiled water , Step (S2) of bamboo fermentation broth in which the bamboo fermented broth is inoculated, cooled and incubated at room temperature and fermented and aged, and the dried gugija, gangeng, gulgang, ginseng, ginger and jujube are mixed in distilled water and incubated at 100 to 120 ° C for 1 to 3 hours (S4) in which oligosaccharide, honey, vitamin C, taurine, and betaine are mixed and stirred for 20 to 40 minutes, and a step (S4) of mixing the oligosaccharide, After the stirring step (S4), a pasteurized product at 110 ~ 130 ° C (S5).

Hereinafter, a method for preparing hangover-free beverage containing clover mugwort according to the first embodiment of the present invention will be described.

In step S1 of the mugwort mixture, the mugwort and the common mugwort were mixed in a ratio of 7: 3 to 9: 1, washed in a washing machine to remove the foreign substances, And the weight difference is within 0.25% of the entire weight), and then dried using a grinding machine, and the grinding is completed through a bifurcator equipped with 20, 50 and 100 mesh, respectively.

To 1 part by weight of the ground wormwood mixture, 10 parts by weight of water is added and the green juice is extracted.

In the step (S2) of bamboo fermentation, raw materials such as bamboo stalks, roots, leaves, bamboo shoots and the like are washed in cereals mixed with brown rice and rice bran at a ratio of 1: 3 ~ 5, After crushing, a mixture of edible cereals or pulses is steamed and cooled to a temperature of 5 to 20 ° C, followed by inoculation with a microorganism, followed by fermentation and aging.

In the step of extracting the medicinal herb extract (S 3), dried gugija, gangjeong, gulgum, ginseng, ginger and jujube were mixed at the same ratio. 10 parts by weight of distilled water was mixed with 1 part by weight of the medicinal herbs, and the mixture was immersed for 1 to 2 hours Is aged at 100 ~ 120 ° C for 1 ~ 3 hours and then filtered using gauze or hemp cloth.

At this time, the hot tub which is used when weighing the medicinal herb is made of plaster or earthenware, and the container made of iron, copper, tin, aluminum is not used. The iron ions released from the iron bowl are combined with the tannin contained in the medicinal herb to precipitate and destroy the active ingredient, and the aluminum bowl can react with the organic acid component of the medicinal herb to change the medicinal effect.

In the stirring step (S4), the above-mentioned green tea juice, bamboo fermentation broth, and bamboo fermented juice prepared in the step (S1) of preparing the green tea juice, the step of producing the bamboo fermentation liquid (S2) Add the oligosaccharide, honey, vitamin C, taurine, betaine and water to the herbal medicine liquid, and stir at the speed of 150 ~ 200 rpm for 20 ~ 30 minutes to completely dissolve the additive.

The mixture of each of the raw materials was composed of 15% by weight of mugwort mixture green juice, 37.5% by weight of bamboo fermentation broth, 22.5% by weight of herbal medicine liquid, 5% by weight of oligosaccharide, 10% by weight of honey, 0.05% by weight of vitamin, 0.1% by weight of taurine, By weight, and water at a ratio of 9.8% by weight.

Here, when the content of the green tea juice of the mugwort mixture is less than 15% by weight, the hangover, improvement of the liver function and anticancer effect which are inherent pharmacological actions of the mugwort, are deteriorated, and if it exceeds 15% by weight, There is a problem in that the commerciality is deteriorated due to inconvenience.

When the bamboo fermentation broth is less than 37.5% by weight, it is difficult to expect the alcohol decomposition effect and gastrointestinal disease improvement effect of the bamboo fermentation broth. When the bamboo fermentation broth is more than 37.5% by weight, There is a problem.

In addition, if the herbal medicine liquid is less than 22.5% by weight, the efficacy of the herbal medicine liquid is hardly expected. If it exceeds 22.5% by weight, the bitterness of the mugwort green juice is added to the bitter taste of the herb medicine.

Therefore, the mixing ratio of the bamboo fermentation liquid and the herbal medicine liquid is preferably 1: 2.5: 1.5.

In the sterilization step (S5), the HTST is performed at 120 to 130 ° C for 2 to 5 seconds in order to minimize the change in quality depending on the microorganisms contained in the mixed and stirred mixture as described above.

After the above-mentioned sterilization step is completed, it is immediately injected into a packaging container to preserve the original fragrance of dogwood mugwort and reduce the bitter taste, thereby improving the inconvenience of ingestion, and eliminating hangover after drinking, which is the pharmacological action of dogwood mugwort In addition, it can be distributed as a product that can improve liver function and anticancer effect.

In addition, when the hangover-free beverage containing the mugwort produced by the above method is ingested periodically before drinking, it is possible to improve the inconvenience caused by the hangover, and to improve the liver function, which is the pharmacological effect of the mugwort It is possible to expect fatigue recovery and anticancer effect.

As described above, the sensory evaluation was performed to determine the content of the green juice mixture of mugwort mixture suitable for hangover-free beverage containing the mugwort produced according to the first embodiment of the present invention.

division Condition 1 Condition 2 Condition 3 Mugwort mixture green juice (A) 10 15 20 (B) 10 15 20 Bamboo fermentation broth 40 37.5 35 Herbal medicine liquid 25 22.5 20

<Preparation conditions of hangover of hangover of hangover mugwort according to content of green juice of mugwort mixture>

In order to prepare green juice of mugwort mixture, the mixing ratio of mugwort and common mugwort was (A) 3: 7 and (B) 1: 9.

The mixing ratio of mugwort mixture green juice, bamboo fermented liquid and herbal medicine liquid was 1: 4: 2.5 (condition 1), respectively, under the same conditions of the addition ratio of oligosaccharide, honey, vitamin C, taurine, 2) 1: 2.5: 1.5, and (Condition 3) 1: 1.5: 1.

division Condition 1 Condition 2 Condition 3 (A) (B) (A) (B) (A) (B) smell 3 3 4 4 3 4 flavor 3 2 5 4 4 3 preference 3 2.5 4.5 4.0 3.5 3.5

[Table 2] was prepared under the conditions as shown in [Table 1], and 40 adults were selected by age group from 20 to 5, 30 to 5, 40 to 5, and 50 to 5, The smell, taste, and preference were tested in a state where the preparation conditions were not known. (1: very disliked, 2: disliked, 3: normal, 4: good, 5: very good)

As can be seen from Table 2, the mugwort and common mugwort were mixed at a ratio of 3: 7, and the mugwort mixture juice, bamboo fermentation liquid, and medicinal herb liquid were mixed at a ratio of 1: 2.5: 1.5 The response to the thing was the best.

In addition, the younger the floor, the more important is the taste rather than the smell. However, the higher the age, the more important is the taste and aroma. Research was needed.

In order to test the efficacy of the hangover-free beverage containing the mugwort produced according to the first embodiment of the present invention, a total of 40 persons, each of 10 persons in their 20s, 30s, 40s, and 50s, Respectively.

The above-mentioned persons were allowed to drink 100 ml of drinking water for 30 minutes before the drinking of alcoholic beverage for one time, drinking alcoholic beverage on an average, feeling hangover symptoms after drinking, and drinking alcoholic beverage more than once .

division Experiment result Be very have I do not know none Not at all Hangover effect 9 (22.5%) 22 (55%) 7 (17.5%) 2 (5%) 0

As shown in Table 3, 77.5% of the patients who drank hangover-free beverages containing clover mugwort responded that they had a hangover resolution effect. When hangover-free drinks containing clover mugwort were sold, about 40 Of the respondents said they would buy it, and that it was not only effective in eliminating hangovers, but also likely to be sold in the market.

The scope of the present invention is not limited to the above-described embodiments, but may be embodied in various forms of embodiments within the scope of the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims.

S1: Mugwort mixture green juice Step S2: Bamboo fermentation liquid manufacturing step
S3: extraction step of herbal medicine liquids S4: stirring step
S5: Sterilization step

Claims (3)

The common mugwort and mugwort were washed, dried and mixed at a ratio of 7: 3 to 9: 1,
Bamboo leaves such as bamboo leaves, stems, and roots were mixed with distilled water at a ratio of 30wt% to brown rice and brown rice mixed at a ratio of 1: 3 ~ 5. The rice was cooked with boiled water, , Fermenting and aging the bamboo fermentation broth,
Extracting the herbal medicines from the dried gugija, gangjeong, gulgum, ginseng, ginger and jujube into distilled water and boiling them at 100 ~ 120 ℃ for 3 ~ 4 hours,
A stirring step in which the mugwort mixture green juice, the bamboo fermentation broth, and the medicinal herb liquid are mixed and the oligosaccharide, honey, vitamin C, taurine and betaine are mixed and stirred for 20 to 40 minutes,
And sterilizing the mixture at a temperature of 110-130 ° C after the stirring step. The method according to claim 1,
In the herbal medicine extract, 10 parts by weight of distilled water was mixed with 1 part by weight of the herbal medicine, and the mixture was immersed in water for 1 to 2 hours. To 120 ° C for 1 to 3 hours. 3. The method of claim 2,
In the stirring step, 15% by weight of mugwort mixture green juice, 37.5% by weight of bamboo fermentation broth, 22.5% by weight of herbal medicine liquid, 5% by weight of oligosaccharide, 10% by weight of honey, 0.05% by weight of vitamin, 0.1% by weight of taurine, And 9.8% by weight of water, and stirring the mixture at a speed of 150 to 200 rpm for 20 to 30 minutes to completely dissolve the additive.

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