KR101702014B1 - Composition of Food for relief of alcoholic hangover and preparation method thereof - Google Patents

Abstract

The present invention relates to a method for extracting and producing asparaginic acid. More specifically, asparaginic acid can be simply extracted from bean sprouts containing a large quantity of asparaginic acid which is good at relieving a hangover, and the asparaginic acid can be added in water or hangover relieving food, so a hangover relieving beverage or food can be conveniently produced even at home. A mixture obtained by agitating honey, oligosaccharide, and sugar and mixing with washed and naturally dried bean sprouts is contained in a sieve and is aged in a low temperature chamber. Asparaginic acid is extracted from the bean sprouts of the mixture and is filtered by the sieve. Then, the mixture mixed with bean sprouts is re-agitated and is aged in the low temperature chamber. Such a procedure is repeated, and thus asparaginic acid can be completely extracted to the bottom of the mixture from the sieve of the low temperature chamber. Asparaginic acid can be conveniently extracted from bean sprouts containing a large quantity of asparaginic acid, which helps to relieve a hangover, even at home, and the extracted asparaginic acid can be added in water or cooked hangover relieving food, so a hangover relieving beverage or food can be conveniently cooked to help to relieve a hangover.

Description

Technical Field [0001] The present invention relates to a method for preparing a food additive,

More particularly, the present invention relates to a method for preparing a hangover-eliminating food additive. More specifically, a food additive containing aspartic acid as a main ingredient for hangover resolution is prepared by mixing with a raw material of general food before cooking. Therefore, when a beverage or a general food is simply and easily ingested, Which is the efficacy of the < RTI ID = 0.0 >

The liver is the largest organs in our body. It collects various cells to supply various nutrients needed for our body, energy needed for the brain, functions to bind and decode toxic substances, It helps the digestion and absorption of protein, stores extra carbohydrates and vitamins, synthesizes blood proteins, synthesizes the cholesterol necessary for biological membranes, and when a liver abnormality occurs that has such functions, it causes various side effects such as jaundice and anemia .

Hangover refers to symptoms such as headache, diarrhea, anorexia, nausea, vomiting, chills and cold sweating that occur after drinking alcohol. Objective symptoms of hangover include cognitive decline, decreased exercise capacity, changes in blood components, and changes in hormones The cause of hangover is dehydration, toxicity of alcohol metabolites such as alcohol and acetaldehyde, and nutritional deficiency such as blood sugar, vitamins and minerals caused by absorption disorder. Hangover is caused by individual deviation, nutritional status, The degree of difference is very severe depending on the health condition.

In general, alcohol is apparently excited when ingested by paralysis of the brain's inhibitory central body. It is a major food for modern people who are stressed because of the effects of sleep and anesthesia. In Korea, the consumption of alcohol is continuing to increase with economic growth, and alcohol consumption per capita is the highest in the world.

Alcohol ingested by alcohol is readily absorbed in the gastrointestinal tract, of which only 2 to 10% is excreted through the lungs and kidneys, the remaining 90 to 98% is mainly oxidized in the liver, and the alcohol from the liver is the alcohol dehydrogenase It is metabolized through the ethanol oxidizing system in the microsome. Alcohol affects carbohydrate and fat metabolism, causing metabolic disturbances such as hyperlipidemia, hyperlipidemia, inhibition of fatty acid oxidation in hepatocytes, and synthesis of triglyceride To form fatty liver, and furthermore, to cirrhosis and to die. Alcohol also passes through the walls of the blood vessels causing mental confusion and cranial nerve impairment.

Acute alcoholism called hangover clinically affects mainly the digestive system and the nervous system. Symptoms that appear in digestive organs are the areas and vomiting that occur in the morning, and these symptoms are characterized by sedation as one or two glasses of alcohol, which is considered to be a mild symptom of withdrawal and other symptoms of gastrointestinal distress include abdominal distension, , Trim, and ulcer symptoms. The most common pathologic finding of these symptoms is superficial gastritis, which is almost always followed by drinking alcohol.

For the purpose of eliminating these hangovers, Northern countries and bean sprouts soup have been used for many years. Bean sprouts roots contain abundant asparagine, which is known to protect the liver by accelerating the decomposition of alcohol. , "Lotion seeds" (lot seeds), "condition" using rice embryos, "thank you" chitosan as a main ingredient, "donga 808"

However, alcohol can develop into toxicosis when it is overdosed, and it threatens personal health which damages not only the central nervous system such as the brain but also the digestive organs and metabolic organs such as liver. In addition, the increase in traffic accidents due to drunken driving and the like is a major social problem, and the demand for foods and medicines that can minimize the influence of alcohol on the human body is increasing.

Asparaginic acid, which is good for hangover, is also called aspartic acid. It is one of the acidic α-amino acids and was firstly isolated from the juice of Asparagus, a plant of lily and amino succinic acid.

Such aspartic acid has been widely used for the purpose of removing hangover, and bean sprouts or host herbs have been widely used. Especially, soybean sprouts are rich in aspartic acid, which is known to protect the liver by promoting alcohol decomposition.

The hangover after drinking is caused by the toxic action of ethyl alcohol or acetaldehyde accumulated in the hepatocytes. The toxic action lasts for a long time and causes the disorder of metabolism and the like. Specifically, the normal ethyl alcohol metabolism process is a process in which ethyl alcohol When it enters the body, it is absorbed in the gastrointestinal or small intestine and enters the blood vessels and moves to the liver. The hepatocytes have an alcohol dehydrogenase to oxidize the alcohol to acetaldehyde. The acetaldehyde decomposes the acetaldehyde by the acetaldehyde dehydrogenase enzyme It is transferred to the muscles and fatty tissue of the whole body and finally decomposed into carbon dioxide gas and water.

Therefore, in order to simplify hangover prevention, it is possible to purchase a hangover removing drink, which is expensive, to remove the hangover. However, such a hangover removing drink is difficult to purchase frequently because the price of the hangover removing drink is high There was a difficulty with this.

Also, at home, it is easy to mix hangover-free food additive with asparaginic acid, which helps in hangover relief, to be mixed with the raw materials of general food, and at the same time to increase the binding power, Food additives containing asparaginic acid that can help relieve stress.

Korean Patent Laid-Open No. 10-2003-0022745 "A hangover remedy containing astaxanthin, aspartic acid and sea tangle extract"

Disclosure of Invention Technical Problem [10] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a food additive for hangover marrow containing a large amount of aspartic acid, In order to prepare asparagine acid-containing food additives which can help solve hangover by increasing the binding power and eating foods such as ordinary food or meals,

Asparaginic acid can be easily extracted from bean sprouts at home and added to water or hangover food to help hangovers and help to relieve hangovers by easily preparing small beverages or foods. After stirring, honey, oligosaccharides and sugar are mixed with naturally dried bean sprouts Asparaginic acid was extracted from the bean sprouts of the mixture by being sieved in a low temperature room while being sieved and then sieved so that the mixed mixture with the bean sprouts was agitated again and the process of aging in the low temperature room was repeated to complete the asparaginic acid The present invention has been made to solve the hangover-removing food additive which can exhibit the effects of asparaginic acid and the like while ingesting food such as ordinary food or beverage by adding malt, horse mugwort, .

The present invention is characterized in that the bean sprouts are washed with 3-5 kg of the bean sprouts and dried naturally to remove moisture on the surface of the bean sprouts;

5 to 30 ml of honey is added to the bean sprouts of the drying step and stirred to produce an agitated product;

A second stirring step of adding 2-15 ml of oligosaccharide to the stirring product of the primary stirring step and stirring the mixture;

A third stirring step of adding 2 to 15 ml of sugar to a stirring product of the secondary stirring step and stirring to produce a mixture;

A primary extraction step in which the mixture of the third stirring step is sieved and aged in a low temperature room at 2-5 ° C for 2-5 hours to extract aspartic acid downward from a mixture of the bodies;

A second extraction step of agitating the mixture in the sieve of the primary extraction step again and aging the mixture in a low temperature room at 2 to 5 ° C for 2 to 5 hours to extract aspartic acid as a lower part from the mixture of sieves;

Repeatedly extracting asparagine acid from the sieve of the low temperature chamber to the bottom of the mixture by repeating the secondary extraction process 15 to 30 times in succession;

An extracting step of separating asprazinic acid extracted in the lower part of the repeated extraction step from the low temperature room to complete an extract;

2 to 15 ml of malt, 2 to 15 ml of horse mugwort and 2 to 15 ml of horse chestnut are added to the extract obtained through the above extraction step and stirred to complete the extract.

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DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for extracting asparagine from bean sprouts easily at home, adding water or a hangover food to cook a hangover drink or food, After stirring, the bean sprouts are mixed with honey, oligosaccharide and sugar. The resulting mixture is sieved in a low temperature room. Asparaginic acid is extracted from the bean sprouts of the mixture and sieved so that the mixed mixture with bean sprouts is aged in the low temperature room. The asparaginic acid is completely extracted from the body of the low-temperature chamber to the lower part of the mixture, and malt, arsynsugi, and hanmara are mixed to prepare an additive which can be added to the food during beverage or ordinary food preparation, It is easy to add additives when cooking and cook W will also assume that the benefits that can be cooked so that the plant can easily help the hangover.

Asparaginic acid used in the present invention has been widely used for bean sprouts or host herbs for the purpose of eliminating hangover, and in particular, soybean sprouts are rich in asparaginic acid, which is known to protect the liver by promoting alcohol decomposition.

The bean sprouts used in the present invention are those grown to some extent by germinating without irradiating the beans with light rays. Bean sprouts are foods that have been enjoyed for a long time by putting them in a soup or stew for a long time with a fresh taste and relatively hard and chewy chewiness. They are rich in proteins and lipids, and contain vitamin B1, B2, ascorbic acid ) Is high in nutrient content is also a great help.

During the germination period of bean sprouts, changes in the composition of whole bean sprouts are rapidly decreased, but the fiber is increased and the protein is decreased slightly. However, soybean sprouts such as amino acids and peptides are increased, ~ 6 hours to absorb enough water, then put in a dark box or shiru, water spraying (watering) at times to 7 ~ 10 days to grow about 5 ~ 7cm when you start to eat when grown.

These bean sprouts have been recognized as food that is beneficial to our body. In the Joseon Dynasty, bean sprouts are grown in a way to give back to the bean sprouts. And soybean sprouts grown and cultivated in soybeans are grown in the winter season without fresh vegetables or in areas where it is difficult to grow vegetables to eat soybean vegetable (bean sprouts) instead of fresh vegetables. It is possible to supply vitamin C easily, and it is said that the bean sprouts are treated when the whole body is heavy and sore, and when the muscles and bones are sore, are suppressed all inflammatory symptoms, promote the metabolism of water and exterminate the stomach lining According to the results of modern medicine, protein, carbohydrate, vegetable Sterols, oligosaccharides, fibrin, aspartic acid and other nutrients and vitamin C is not in the soy is also a food consisting of calcium and vitamins.

The host herbs used in the present invention are rich in vitamin B6, which is involved in protein metabolism, to enhance immune function and restore liver function, and are rich in vitamin B and C, There is the efficacy of the host herbs. In addition, it is rich in vitamin A, which is good for eye health. Dietary fiber actively helps bowel movement, helps constipation, and also has the effect of releasing heavy metals and asparagine acid has excellent efficacy in eliminating hangover.

In addition, it is used as a medicinal herb, which is widely used in Korea, and is widely used as a herbal medicine for adults. It is one of the special products of Jinan County and it is located in the highland of 400 ~ 600m Wild jinx jinxu is very effective in the annual average temperature of 12 ~ 13 ℃ because it grows in a geographical condition. It has mainly used wild starch, but recently it has been growing due to its unique flavor and its effect. Especially, the number of cultivated farmers is increasing in Jinan-gun, Jeonjeon-myeon, and the efficacy of Artemisia is that it has effects on skin beauty effect, liver function improvement effect, constipation improvement effect, antipyretic effect, diet and vision protection.

Also, it is said that heavenly horse is healing from the sky and healing the symptom of paralysis. It is said that it is a healing powder from heaven, and it does not have chlorophyll because it is a stem of orchid and it does not have photosynthetic ability of nutrients dlgyd carbon assimilation. It is known to have beneficial effects on symptoms such as hypertension, headache, paralysis, neurological diseases, lifestyle diseases of diabetes, stress and fatigue.

In addition, malt is also called an oarme (蘖 米), which is a word that calls the stem of a blanket called daegeum. It is similar to Earl, which means that it does not seem to be alive, so it is used to save a person by using living things , Malt is hard, has buds within 2cm and yellow. There are young shoots on one end, young roots on the other, light yellow on the outside, and milky white. The vagina is hard, brittle, sweet smell, slightly sweet, temperate and effective against digestive disorders caused by weakness, especially for flour food. In addition, it is effective in the lack of secretion of lactation, pharmacological action is to promote digestion and hypoglycemic action.

In order to accomplish the object of the present invention, the method for producing asparaginic acid extract may be carried out by washing a bean sprout or a native herb which can be easily obtained at home and naturally drying the mixture, stirring the mixture of honey, oligosaccharide and sugar into a sieve, The asparaginic acid is extracted and sieved, and then the mixture mixed with the bean sprouts is agitated, and the asparaginic acid is extracted to the lower part of the sieve while aging in the low temperature room, so that the asparaginic acid can be completely extracted from the mixture.

To achieve the object of the present invention, a food additive for hangover is a food additive mixed with soybean sprouts or honey, oligosaccharide extracted from a host herb, and asparaginic acid, which is a main component mixed with sugar, with malt, arsinx, and horse chestnut.

The method of producing asparaginic acid according to the present invention comprises: drying a bean sprout with 3 to 5 kg of the bean sprout followed by natural drying to remove moisture on the surface of the bean sprout;

5 to 30 ml of honey is added to the bean sprouts of the drying step and stirred to produce an agitated product;

A second stirring step of adding 2-15 ml of oligosaccharide to the stirring product of the primary stirring step and stirring the mixture;

A third stirring step of adding 2 to 15 ml of sugar to a stirring product of the secondary stirring step and stirring to produce a mixture;

A primary extraction step in which the mixture of the third stirring step is sieved and aged in a low temperature room at 2-5 ° C for 2-5 hours to extract aspartic acid downward from a mixture of the bodies;

A second extraction step of agitating the mixture in the sieve of the primary extraction step again and aging the mixture in a low temperature room at 2 to 5 ° C for 2 to 5 hours to extract aspartic acid as a lower part from the mixture of sieves;

Repeatedly extracting asparagine acid from the sieve of the low temperature chamber to the bottom of the mixture by repeating the secondary extraction process 15 to 30 times in succession;

An extracting step of separating asprazinic acid extracted in the lower part of the repeated extraction step from the low temperature room to complete an extract;

2 to 15 ml of malt, 2 to 15 ml of horse mugwort and 2 to 15 ml of chomma are added to the extract obtained through the above extraction step and stirred to complete the food additive.

In the first, second and third stirring processes, 5 to 30 ml of honey in the first stirring step, 2 to 15 ml of the oligosaccharide in the second stirring step and 2 to 15 ml of the sugar in the third stirring step are simultaneously supplied to the bean sprouts of the drying step at 3 to 5 kg It may be stirred.

It is preferable that 1.5-2.5 L of the extract obtained by completely separating aspraginic acid from the bottom of the mixture in the low temperature room in the extraction step is formed.

At this time, in the first, second and third stirring stages, the bean sprouts of naturally-dried bean sprouts after washing are agitated with honey, oligosaccharides and sugar in a sieve of a low-temperature room, and the bean sprouts of the mixture are mixed to facilitate the extraction of asparaginic acid from the bean sprouts of the mixture. So that the asparaginic acid is easily extracted from the surface of the bean sprouts to the lower part of the sieve while alternately returning the bean sprouts.

3 to 5 kg of bean sprouts in the drying step may be replaced with 3-5 kg of host beans.

The composition of the food additive for hangover used in the present invention includes 93 to 99.85% by weight of aspartic acid, 0.05 to 0.15% by weight of honey, 0.02 to 0.1% by weight of oligosaccharide, 0.02 to 0.1% by weight of sugar, 0.02 to 0.1% 0.02 to 0.1% by weight of horse mackerel, and 0.02 to 0.1% by weight of horse chestnut.

As an example of the method of extracting asparagine from the bean sprouts or the host herbs used in the present invention, 4 kg of bean sprouts or host herbs are washed and dried naturally, and then water is removed from the surface. 10 ml of honey is further added and stirred, And the mixture was stirred at room temperature in a cold room at 2-5 ° C for 3 hours. The mixture was then aged for 3 hours. Asparaginic acid was extracted from the mixture at the bottom of the sieve, and the mixture was stirred at 2-5 ° C The mixture caught in the cold room was agitated again and aged for 3 hours to extract asparaginic acid from the bottom of the mixture. This extraction process was repeated 24 times in succession to extract asparaginic acid from the sieve for 3 days in the cold room, After completion, 10 ml of malt, 10 ml of horse mugwort, and 10 ml of horse chestnut were added to the extracted aspartic acid, To complete the additives.

To describe the method for producing food by using the food additive for hunger and sniffing according to the present invention, it is preferable that the food additive of the present invention comprises 10 to 30% by weight of food additive for hangover and 70 to 90% It is easy to hangovers easily by eating foods and eating hangoop food.

Examples of the food additive of the present invention include rice cooked with rice, rice cake or glutinous rice, and then 15 wt% of the food additive of the present invention is added to 85 wt% of the raw materials of rice or glutinous rice to dilute And cook rice, rice cake soup or rice cakes in a conventional manner.

In order to prepare noodles such as flour or dough, or noodles such as soup noodles, noodles, and bread or confectionery, 15 wt% of the food additive of the present invention is added to 85 wt% of raw materials such as wheat flour and kneaded with water It is to cook dumplings, noodles, breads and confections in the usual way.

In addition, when cooking a food of a flameproof type which is supported by oil with buried flour or fried flour or fried flour, 15 wt% of the food additive of the present invention is added to 85 wt% of raw material of wheat flour or fried flour or fried flour, And then cooked in a usual manner.

In addition, it can be mixed with the raw materials of the side dishes before the cooking even when cooking the general soup or side dishes, or it can be added additionally like the seasoning when cooking the soup.

Further, in order to prepare a beverage, 15% by weight of the food additive of the present invention is added to 85% by weight of the raw material of water and diluted to produce a beverage.

Claims (2)

3 ~ 5 kg of bean sprouts are washed and dried naturally to remove moisture on the surface of the bean sprouts;
5 to 30 ml of honey is added to the bean sprouts of the drying step and stirred to produce an agitated product;
A second stirring step of adding 2-15 ml of oligosaccharide to the stirring product of the primary stirring step and stirring the mixture;
A third stirring step of adding 2 to 15 ml of sugar to a stirring product of the secondary stirring step and stirring to produce a mixture;
A primary extraction step in which the mixture of the third stirring step is sieved and aged in a low temperature room at 2-5 ° C for 2-5 hours to extract aspartic acid downward from a mixture of the bodies;
A second extraction step of agitating the mixture contained in the sieve of the primary extraction step again and aging the mixture in a low temperature room at 2 to 5 ° C for 2 to 5 hours to extract aspartic acid downward from the mixture of sieves;
Repeatedly extracting asparagine acid from the sieve of the low temperature chamber to the bottom of the mixture by repeating the secondary extraction process 15 to 30 times in succession;
An extraction step of separating the aspartic acid extracted in the lower part of the repeated extraction step from the low temperature room to complete the extract;
Wherein the extract is obtained by adding 2 to 15 ml of malt, 2 to 15 ml of horse mackerel and 2 to 15 ml of horse chestnut to the extract obtained through the extraction step and stirring the mixture.
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