KR101601947B1 - Beverage composition for relieving hangover comprising peanut sprouts and manufacturing method thereof - Google Patents

Abstract

According to the present invention, a hangover relief beverage composition includes a peanut sprout extract. In the total weight of the composition, the content of the peanut sprout extract takes 50-90 wt%. The composition is proven to have excellent hangover relief performance against alcohol through in vitro experiments and in vivo experiments using a mouse animal model.

Description

[0001] The present invention relates to a hangover drink composition comprising a peanut sprout extract and a preparation method thereof,

The present invention relates to a beverage composition and a method for preparing the same, and more particularly, to a composition containing a peanut sprout extract, and more particularly to a beverage decontamination beverage composition having a useful effect for removing a hangover due to alcohol consumption, will be.

With economic growth and modern medical advances, the average life expectancy of humans is increasing, but factors such as environmental pollution, stress, smoking, and drinking are still threatening human lives. These factors lead to active oxygen species, which are not adequately removed and are easily exposed to various diseases and aging when accumulated in the human body.

Alcohol consumption is one of the causes of accelerated disease and aging, and has recently become a serious social problem. Alcohol has been used as a means of socialization by acting on the central nervous system of the brain to improve mood, but recent increases in alcohol consumption are causing social problems such as overeating, hangover, and alcoholism. Especially, domestic drinking culture is highly tolerant to alcohol, so high alcohol consumption is reported.

 Alcohol is oxidized in the liver by alcohol dehydrogenase (ADH), which is the alcohol hydrolase in the body, and becomes acetaldehyde. It is oxidized again by aldehyde dehydrogenase (ALDH) to become acetic acid. Is excreted. Hangover is caused by the accumulation of alcohol or acetaldehyde in the body due to the lack of ALDH, which degrades alcohol and degrades ADH, and typical symptoms are nausea, dizziness, vomiting, thirst, lethargy, headache and muscle aches.

On the other hand, peanut is an annual herbaceous plant belonging to the soybean family, and it has the effect of lowering cholesterol and preventing arteriosclerosis because there are many unsaturated fatty acids. In addition, because it contains abundant nutrients and vitamins, there is a high demand both at home and abroad.

Peanut buds germinate peanuts and buds, rich in nutrients and high in moisture content. In addition, it has excellent taste and is suitable for use as a food material. Peanut buds have lower calories than peanuts and contain a large amount of resveratrol and asparagine, a natural polyphenolic compound present in trace amounts in peanuts. These peanut buds are well known for their efficacy and effectiveness in preventing cancer, diabetes, heart disease, antioxidant activity, inflammation inhibition, anti-aging, atherosclerosis, lowering of cholesterol and memory.

Previous studies on peanut sprouts have been carried out to study the nutritional composition and nutrition of peanut sprouts.
In this regard, Korean Patent Laid-Open Publication No. 10-2004-0073651 (Aug. 21, 2004) discloses an invention relating to a functional beverage containing tea extract and a tea.

The present invention has been developed in view of the high content of resveratrol and asparagine in peanut sprouts, and a hangover drink composition containing a peanut sprout extract. Accordingly, the present invention is to provide a new hangover-resisting beverage composition having excellent effects on hangover resolution caused by alcohol consumption and a manufacturing method thereof.

To achieve the above object, the present invention provides a hangover-resolving beverage composition comprising a peanut sprout extract.

Preferably, the peanut bud extract is contained in an amount of 50% by weight to 90% by weight based on the total weight of the composition. At this time, the peanut extract is preferably extracted after mixing peanut sprouts with purified water at a weight ratio of 1: 8 to 1: 12.

It is preferable that the peanut bud extract is further blended with a peat extract, and it is preferable that the peanut bud extract is contained in an amount of 50 wt% to 90 wt% and the peat extract is contained in an amount of 5 wt% to 15 wt% Do.

Herein, 70% by weight of the peanut bud extract, 10% by weight of the herbal extract, 10% by weight of the peanut sprout extract, 10% by weight of the peanut sprout extract, 6.66% by weight of the concentrate, 3.33% by weight of the concentrate, 0.03% by weight of the red ginseng concentrate, 9.95% by weight of the fructooligosaccharide, and 0.03% by weight of the grapefruit seed extract.

According to another aspect of the present invention, there is provided a method for preparing a hangover-canceled beverage composition, comprising: drying a peanut sprout; An extracting step of extracting a peanut sprout extract from the peanut sprout after the drying step; And a step of blending the peanut sprout extract with a ganoderma extract; And a control unit.

The peanut buds used in the drying step are preferably cultivated for 6 days to 11 days while keeping the temperature of 24 ° C to 28 ° C while spreading the peanuts evenly in a tray of a greenhouse in a dark room.

The drying step may include: a primary drying step of drying at a temperature ranging from 80 ° C to 100 ° C for 30 minutes to 60 minutes; And a secondary drying step of drying for 4 to 48 hours at a temperature range of 40 ° C to 60 ° C; .

In the extracting step, the peanut sprout having been subjected to the drying step is preferably extracted with the purified water at a weight ratio of 1: 8 to 1: 12 by weight and then at a temperature of 100 to 140 ° C for 6 to 10 hours.

It is preferable that the water extract is extracted for 6 to 10 hours at a temperature range of 100 ° C to 140 ° C after mixing purified water at a weight ratio of 1: 8 to 1:12.

Preferably, the peanut bud extract and the ganoderma extract are blended in a weight ratio of 8: 1 to 6: 1, and the mixture is prepared by mixing the Houttuynia lucidum concentrate, the 칡 concentrate, the red ginseng concentrate, the fructooligosaccharide, and the grapefruit seed extract 70% by weight of the peanut sprout extract, 10% by weight of the herbal extract, 6.66% by weight of the Houttuynia cordata extract, 3.33% by weight of the concentrate, 0.03% by weight of the red ginseng concentrate, 9.95% by weight of the fructooligosaccharide, and 0.03% by weight of the grapefruit seed extract.

And a sterilization step of sterilizing the product after the compounding step.

The hangover-resilient beverage composition according to the present invention is characterized in that it contains a peanut sprout extract. The in vitro test (in vitro test) and the mouse animal test (in vivo test) show that the hangover- have.

FIG. 1 is a flowchart for explaining a method of manufacturing a hangover solution for beverage according to the present invention.
FIG. 2 is a photograph of a work for explaining a method of manufacturing a hangover-canceled beverage composition according to the present invention.
FIG. 3 is a graph showing a total phenolic compound measured as a result of an experiment to explain a hangover resolution effect of a hangover-canceled beverage composition according to the present invention. FIG.
FIG. 4 is a graph showing the total DPPH radical scavenging activity as a result of an experiment to explain the hangover eliminating effect of the hangover elimination beverage composition according to the present invention.
FIG. 5 shows the result of ADH and ALDH activity measurements as a result of an experiment to explain the hangover resolution effect of the hangover-canceled beverage composition according to the present invention.
FIG. 6 is a result of an experiment to explain the hangover resolution effect of the hangover-canceled beverage composition according to the present invention, and is a result of measuring the blood alcohol concentration in a mouse animal test.
FIG. 7 is a graph showing the result of measurement of acetaldehyde content in a mouse animal test as a result of an experiment to explain a hangover resolution effect of a hangover-canceled beverage composition according to the present invention.

The present invention is a beverage composition comprising peanut bud extract as an active ingredient.

While peanuts are rich in nutrients but high in calories, peanut sprouts have a low calorie content and a large amount of useful ingredients to relieve hangovers. The resveratrol and asparagine components of peanut sprouts have an excellent effect on relieving hangovers, and these components are better in the extraction process.

It is preferable that the peanut bud extract is contained in an amount of 50% by weight to 90% by weight based on the total weight of the composition. This is to make the composition of the present invention fully contain a useful component of hangover relieving which is contained in a large amount in the peanut sprout so as to have a useful effect of hangover resolution.

In order to improve the taste and flavor peculiar to the peanut bud to increase the preference degree, it is more preferable that the peanut bud extract is contained in an amount of 65 wt% to 75 wt% with respect to the total weight of the composition.

The peanut sprout extract is preferably extracted after mixing the peanut sprouts with purified water at a weight ratio of 1: 8 to 1:12. The extract obtained by mixing at the above weight ratio can optimize the yield and flavor of the useful ingredient.

In addition, it is preferable that the peanut sprout extract further comprises a ganoderma extract. The peanut buds have excellent flavor, but they have a distinctive pungent flavor and fragrance and a bland flavor and aroma. Therefore, it is possible to improve users' drinking by improving the problem by further compounding Ulgum extract.

At this time, the peanut bud extract is contained in an amount of 50% by weight to 90% by weight with respect to the total weight of the composition, and the extract is contained in an amount of 5% by weight to 15% by weight with respect to the total weight of the composition.

More preferably, the peanut bud extract is contained in an amount of 69 wt% to 71 wt% based on the total weight of the composition, and the herbal extract is contained in an amount of 9 wt% to 11 wt% based on the total weight of the composition.

Here, in order to further increase the taste and efficacy of the users, it is preferable that the hoven fruit concentrate, the 칡 concentrate, the red ginseng concentrate, the fructooligosaccharide, and the grapefruit seed extract are further blended.

Specifically, the peanut bud extract is contained in an amount of 60% by weight to 80% by weight, the herbal extract in an amount of 8% by weight to 12% by weight, the hull fruit concentrate in an amount of 5% by weight to 10% Preferably 1 wt% to 5 wt%, the red ginseng concentrate is 0.01 wt% to 10 wt%, the fructooligosaccharide is 5 wt% to 10 wt%, and the grapefruit seed extract is 0.01 wt% to 10 wt% Do.

Although the above-mentioned concentrate of Hovenia fruit, the concentrate of red ginseng, the concentrate of red ginseng, the fructooligosaccharide, and the grapefruit seed extract are purchased and used in the market, they are not particularly limited and may include various ones known in the art .

Further, the functional effect and the sensory characteristics can be improved by further including a material other than the material of the present invention. Examples of the ingredients for improving the hangover function include propolis, anthocyanins, bamboo shoots, lotus leaves, seaweeds, hwanggi, chrysanthemums, mulberry trees, Gucci mulberry, rowan, motherwort, dandelion, willow, maca, red ginseng, ginseng, As a result, it can be said that the nutritional value of soybean oil is higher than that of soybean oil. , Nicotinic acid amide and the like, and examples of the ingredients for improving the sensory characteristics include saccharides, fragrances, tablets, and fruits.

Meanwhile, the method for preparing a hangover-resilient beverage composition according to the present invention comprises: drying a peanut bud (S14); An extracting step (S15) of obtaining a peanut sprout extract from the peanut sprout after the drying step; And a blending step (S31) of blending the peanut bud extract and the ganoderma extract.

However, as illustrated in FIG. 1, the method for preparing a hangover-canceled beverage composition according to the present invention can be described by dividing into peanut bud extract preparation step, corynebacterium extract preparation step (S20), and composition preparing step (S30) (S11), peanut sprout cultivation (S12), washing (S13), and drying (S14) in the peanut sprout extract preparation step illustrated in FIG.

The peanut sprout used in the drying step (S14) is preferably obtained by spreading the almond peanut in a dark room in a dark room, and cultivating it for 6 to 11 days while maintaining the temperature at 24 to 28 ° C. This is for cultivating the peanut sprout so as to be suitable for producing a hangover-canceling beverage composition, but the peanut sprout may be purchased and used without being cultivated.

The drying step (S14) preferably includes a primary drying step and a secondary drying step. The primary drying step is performed at a temperature range of 80 to 100 DEG C for 30 to 60 minutes, the secondary drying step is performed at 40 DEG C Deg.] C to 60 [deg.] C for 4 hours to 48 hours. Drying in this manner is suitable not only to rapidly stop the growth of peanut sprouts but also to remove odor such as fishy peculiar to a peanut sprout.

The extracting step (S15) comprises mixing the purified water with the peanut sprout after the drying step at a weight ratio of 1: 8 to 1: 12, and then extracting it for 6 to 10 hours at a temperature range of 100 to 140 DEG C, This is the preferred method.

The water extract used in the mixing step is a water extract (S21) in which purified water is mixed at a weight ratio of 1: 8 to 1: 12 by weight to the solidified wool, and the mixture is extracted at a temperature range of 100 to 140 占 폚 for 6 to 10 hours. And the step of preparing the uroguanum extract promotes the elution of the ganoderma lucidum and the extraction of a large amount of the oil component.

There is no inevitable reason why one of the extraction step S15 and the extraction step S21 should be performed first, and the priorities of the two are not particularly a problem in the present invention.

In the mixing step (S31), the peanut sprout extract and the ganoderma extract are preferably blended in a weight ratio of 8: 1 to 6: 1, which is a weight ratio in accordance with the preference of users. More preferably, the peanut bud extract and the herbal extract are mixed in a weight ratio of 7: 1.

Wherein the peanut bud extract comprises 60 wt% to 80 wt% of the peanut sprout extract with respect to the total weight of the composition, by adding the process of further mixing the Houttuynia fruit concentrate, the 칡 concentrate, the red ginseng concentrate, the fructooligosaccharide, and the grapefruit seed extract, Wherein the concentration of the Hovenia fruit concentrate is 5 wt% to 10 wt%, the concentration of the concentrate is 1 wt% to 5 wt%, the concentration of the red ginseng concentrate is 0.01 wt% to 10 wt% Of the grapefruit seed extract is contained in an amount of 5 wt% to 10 wt%, and the grapefruit seed extract is contained in an amount of 0.01 wt% to 10 wt%.

The composition according to the present invention can be used in health supplements, food additives, tea, beverage and pharmaceutical composition, and is made of natural materials having little side effects on the human body. Therefore, You can include all sorts of ways to use it. In addition, it is excellent for ingesting beneficial ingredients of peanut sprouts and can be formed into any one of a granule, a tablet and a capsule.

And a sterilization step (S34) for sterilizing the resultant product after the compounding step. In the sterilization step, it is more preferable to sterilize the microorganism of the composition according to the present invention by sterilizing the result obtained through the compounding step at a temperature range of 90 ° C to 100 ° C for 30 minutes, but it is not particularly limited and includes various things known in the art can do.

The following examples are intended to further illustrate the present invention and are not to be construed as limiting the scope of the claims appended hereto, and will be described in detail so as to enable those of ordinary skill in the art to understand them in general.

[Example 1]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method of manufacturing a hangover-canceling beverage composition according to the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, it is preferable that the method for preparing a hangover-relieving beverage composition includes peanut bud extract preparation, koi extract preparation, and composition preparation step.

FIG. 2 shows photographs of the peanut breakout, peanut bud cultivation, washing and drying operations in the peanut sprout extract manufacturing step, which supports the detailed description of the embodiment.

In the peanut sprout extract preparation stage, the peanuts that have been peeled off are peeled uniformly in a dark room of a dark room, and the bottom water is heated to maintain the internal temperature at 26 ° C for 3 minutes at intervals of 5 hours. The peanut buds are grown for 9 days while changing the nutrients at intervals of 3 days.

Then, the peanut sprouts are washed in flowing water to remove the coating part of peanuts and contaminants such as fungi. The next drying process is divided into primary drying and secondary drying. The primary drying is performed at 95 ° C for 60 minutes, and the secondary drying is performed at 50 ° C for 24 hours.

Dried peanut sprouts are mixed with purified water at a ratio of 1:10, put into an extractor, and then extracted at 120 ° C for 8 hours. The extracted product is filtered to remove impurities.

Separately, in the step of preparing the uroguanum extract, it is mixed with purified water at a ratio of 1:10 to the extractor, and then extracted at 120 ° C for 8 hours. The extracted product is filtered to remove impurities.

Subsequent composition preparation steps include compounding, transferring, filling, sterilizing, and packaging steps.

In the compounding step, 70% by weight of the peanut bud extract, 10% by weight of the herbal extract, 6.66% by weight of the horny fruit concentrate, 3.33% by weight of the peanut concentrate, 0.03% by weight of the red ginseng concentrate, 9.95% by weight, and 0.03% by weight of grapefruit seed extract.

In the transfer step, the mixture is agitated at 85 ° C to mix the result of the mixing step well, sterilized at 98 ° C for 20 minutes, transferred to a filling service tank, and subjected to a filling step. Thereafter, it was sterilized at 95 DEG C for 30 minutes and packaged.

[Example 2]

In Example 2, the preparation method of Example 1 was carried out as it was, and the mixing ratio of the materials was adjusted in the mixing step to be used for sensory evaluation.

Example 2 was formulated such that the above peanut bud extract and 90% by weight of the peanut bud extract were contained in an amount of 10% by weight based on the total weight of the composition.

[Example 3]

In Example 3, the manufacturing method of Example 1 was carried out as it was, and the mixing ratio of the materials was adjusted in the mixing step to be used for sensory evaluation.

Example 3 contained 80% by weight of the peanut bud extract, 10% by weight of the herbal extract, 3% by weight of the houttuynia concentrate, 3% by weight of the concentrate and 4% by weight of the red ginseng concentrate based on the total weight of the composition Respectively.

[Example 4]

In Example 4, the manufacturing method of Example 1 was carried out as it was, and the mixing ratio of the materials was adjusted in the mixing step to be used for the sensory evaluation.

In Example 4, 70% by weight of the peanut bud extract, 10% by weight of the herbal extract, 6% by weight of the horny fruit concentrate, 3% by weight of the peanut concentrate, 1% by weight of the red ginseng concentrate, And 10% by weight of lacto-oligosaccharide.

[Comparative Example 1]

To better understand the hangover effect of the composition according to the present invention, hangover-free beverages produced by commercialization were purchased and used as comparative examples.

Comparative Example 1 is a hangover elimination product that can be easily purchased in the market. The major components are glumate (non-embryo fermentation extract), seaweed, hwanggi, lotus extract, glutathione (yeast fermentation extract), hornwood fruit extract, taurine, alanine, It's Niacin.

[Comparative Example 2]

To better understand the hangover effect of the composition according to the present invention, hangover-free beverages produced by commercialization were purchased and used as comparative examples.

Comparative Example 2 is a hangover-relieving product that can be easily purchased on the market. The main ingredients are purified water, a lotion concentrate (domestic: aquatic tree, jujube, ginger), a mixed concentrate (Chinese: Honey) and honey (domestic).

[Experimental Example 1] In vitro experiments (in vitro experiments)

In order to explain the hangover resolution effect of the composition according to the present invention, measurements of total phenolic compounds, measurement of DPPH radical scavenging activity, and measurement of ADH and ALDH activity were carried out with Comparative Example 1, Comparative Example 2 and Example 1 .

The total phenolic compounds were measured and shown in FIG. 3 below. The polyphenol component is known to be effective for sulfation and hangover. The total phenolic compound of Example 1 was found to be 3.3 mg / g, whereas Comparative Example 1 and Comparative Example 2 were 0.48 mg / g and 1.49 mg / g, respectively, which were lower than those of Example 1.

In FIG. 4, a graph measuring DPPH radical scavenging activity is shown. Alcohol ingestion may be a factor of active oxygen species production, and in FIG. 4, experimental results of DPPH radical removal activity are shown.

Comparative Example 1, Comparative Example 2 and Example 1 were diluted 10, 20 and 30 times, respectively, to measure DPPH radical activity. It was confirmed that Example 1 showed the highest DPPH radical activity at all dilution ratios.

In FIG. 5, the effect of alcoholysis was confirmed by ADH and ALDH activity. In Example 1, an alcohol concentration of 0.0006% and 0.0051 g / L of alcohol remained. In Comparative Example 1, the alcohol concentration was 0.0293% and the alcohol content was 0.236 g / L. In Comparative Example 2, the alcohol concentration was 0.0129% And showed an alcohol content of 0.0102 g / L. Thus, Example 1 is shown to have a faster alcohol degradation power of 20 times than Comparative Example 2 and 40 times more than Comparative Example 1.

[Experimental Example 2] Mouse animal test (in vivo test)

In order to explain the effect of hangover resolution of the composition according to the present invention, ICR male mice at 6 weeks of age were purchased from a supplier (Samtako, Korea) and subjected to an environment adaptation period for 7 days before the experiment. The mice were divided into two groups: a mouse group to which Example 1 was administered and a control group to which water was administered. After the mice were fasted for 18 hours, the mice were orally administered with the amount of Example 1 once converted. The alcohol was diluted to 40% of the fermented alcohol and orally administered at 3 g / kg body weight. At this time, the control group receiving water was orally administered the same amount of water as that of the mouse group to which Example 1 was administered.

FIG. 6 is a result of oral administration of Example 1 or water according to a mouse group, followed by oral administration of alcohol, and the alcohol concentration in the blood of mice was measured over time. The blood alcohol concentration in the group administered with Example 1 was not significantly different from 0.034% in the control group, which was 0.033% after 1 hour. However, the blood alcohol level of the mouse group administered for the first day after 5 hours was 0.003%, which was significantly different from 0.018% of the control group which consumed water.

FIG. 7 is a result of simultaneous measurement of the blood alcohol concentration, which is a result of measuring the acetaldehyde content in the blood with time. The blood acetaldehyde content after 1 hour was not significantly different between 0.005 g / L and 0.004 g / L in the mouse group administered with the Example 1 and the control group consumed with water. However, after three hours, it was confirmed that acetaldehyde was decomposed to about 3 times at 0.011 g / L and 0.006 g / L at about 2 times, and after 5 hours at 0.021 g / L and 0.007 g / L.

[Sensory Evaluation]

In the compounding step (S31), the following sensory evaluation was carried out to determine a high preference ratio. The sensory evaluation was conducted by 10 experts and 50 randomly selected non-experts.

The compositions according to Example 1, Example 2, Example 3, and Example 4 were evaluated for flavor, aroma, and overall taste by the five-point evaluation method.

division Example 1 Example 2 Example 3 Example 4 flavor 4.3 3.3 3.5 4.1 incense 4.2 3.0 3.4 4.3 Likelihood 4.4 3.1 3.4 4.2 5 points: Very good. 3 points: It is normal. 1 point: I hate it very much

The values in Table 1 are values obtained by rounding off the average of the scores evaluated by all personnel participating in the sensory evaluation to the second decimal place.

As shown in Table 1, the degree of preference of Example 1 was the highest, and it was confirmed that the degree of preference of Example 4 was excellent in the next rank.

Claims (14)

Peanut sprout extract and uroguase extract as active ingredients,
Wherein the peanut bud extract comprises 60 wt% to 80 wt% of the peanut sprout extract and 8 wt% to 12 wt% of the peat extract, based on the total weight of the composition, Wherein the concentration of the Hovenia fruit concentrate is 5 wt% to 10 wt%, the concentration of the concentrate is 1 wt% to 5 wt%, the concentration of the red ginseng concentrate is 0.01 wt% to 10 wt%, the amount of the fructooligosaccharide is 5 wt% By weight of the grapefruit seed extract, and 0.01% to 10% by weight of the grapefruit seed extract.
delete The method according to claim 1,
Wherein the peanut bud extract is extracted from a mixture of peanut sprouts and purified water mixed at a weight ratio of 1: 8 to 1:12.
delete delete delete A drying step to dry the peanut bud;
An extracting step of extracting a peanut sprout extract from the peanut sprout after the drying step; And
A mixing step of mixing the peanut sprout extract and the ganoderma lucidum extract; Lt; / RTI >
Wherein the peanut bud extract comprises 60 wt% to 80 wt% of the peanut sprout extract in the total weight of the composition, and the peanut sprout extract is added to the total weight of the composition, Wherein the concentrated ginseng concentrate is 5 wt% to 10 wt%, the ginseng concentrate is 1 wt% to 5 wt%, the ginseng concentrate is 0.01 wt% to 10 wt%, the goulash extract is 8 wt% to 12 wt% 5 to 10% by weight of lacto-oligosaccharide, and 0.01 to 10% by weight of the grapefruit seed extract.
8. The method of claim 7,
Wherein the drying step comprises cultivating the peanut in a dark room at a temperature of 24 ° C to 28 ° C for 6 days to 11 days to obtain a peanut sprout.
8. The method of claim 7,
The drying step comprises:
A primary drying step of drying for 30 minutes to 60 minutes at a temperature range of 80 ° C to 100 ° C; And
A secondary drying step of drying for 4 to 48 hours at a temperature range of 40 ° C to 60 ° C; ≪ / RTI > wherein the method comprises the steps of:
8. The method of claim 7,
Wherein the extracting step comprises mixing the purified water at a weight ratio of 1: 8 to 1:12 to the peanut sprout after the drying step, and then extracting the suspension at a temperature of 100 to 140 for 6 to 10 hours. Gt;
8. The method of claim 7,
The method for preparing a hangover-canceled beverage composition according to claim 1, wherein the extract is obtained by mixing purified water at a weight ratio of 1: 8 to 1:12 and then extracting at a temperature of 100 to 140 占 폚 for 6 to 10 hours.
delete delete 8. The method of claim 7,
Characterized in that it further comprises a sterilizing step of sterilizing the formulation through the mixing step.

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