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

Composition of Food for relief of alcoholic hangover and preparation method thereof Download PDF

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KR101702014B1
KR101702014B1 KR1020160093409A KR20160093409A KR101702014B1 KR 101702014 B1 KR101702014 B1 KR 101702014B1 KR 1020160093409 A KR1020160093409 A KR 1020160093409A KR 20160093409 A KR20160093409 A KR 20160093409A KR 101702014 B1 KR101702014 B1 KR 101702014B1
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South Korea
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mixture
stirring
hangover
bean sprouts
food
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KR1020160093409A
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Korean (ko)
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목기호
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목기호
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/175Amino acids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/334Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/02Acid
    • A23V2250/06Amino acid
    • A23V2250/061Aspartic acid
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/14Extraction

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

숙취해소식품 첨가제 제조방법{Composition of Food for relief of alcoholic hangover and preparation method thereof}Technical Field [0001] The present invention relates to a method for preparing a food additive,

본 발명은 숙취해소식품 첨가제 제조방법에 있어서, 좀더 상세히는 숙취해소에 좋은 아스파라긴산을 주성분으로 한 식품첨가제를 조리전 일반식품의 원재료와 혼합하여 조리하므로 음료 또는 일반식품을 간단하고 간편하게 섭취할 때 아스파라긴산의 효능인 숙취해소 등의 효과를 나타낼 수 있도록 하는 것이다.
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 >

간은 우리 몸에서 가장 큰 장기로서 여러세포들이 모여 우리 몸에 필요한 각종 영양분의 대사와 뇌에 필요한 에너지를 공급하고, 독성물질들을 결합하고 또 해독시키는 여러가지 기능을 담당하며 한편 답즙산을 분비하여 지방산의 분해 및 흡수를 돕고, 여분의 탄수화물, 비타민들을 저장하고, 혈액의 단백질을 합성하며, 생체막 구성에 필요한 콜레스테롤을 합성하며 이러한 기능을 갖고 있는 간에 이상이 생기면 곧 황달, 빈혈 등을 수반한 여러가지 부작용이 나타나는 것이다.
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 .

숙취는 술을 마신 후에 나타나는 두통, 설사, 식욕부진, 오심, 구토, 오한, 식은땀 등의 증세를 의미하며 객관적인 숙취 증상으로는 인식능력 저하, 운동능력 저하, 혈액성분 변화 및 호르몬의 변화가 있으며 숙취의 원인은 탈수, 알코올이나 아세트알데히드 등 알코올 대사물의 독성, 흡수 장애에 의한 혈당, 비타민, 무기질과 같은 영양소 결핍으로 알려져 있고 숙취는 유전에 따른 개인의 편차, 영양 상태, 운동 상태, 탈수 정도, 건강 상태 등에 따라 정도의 차이가 매우 심하다.
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.

일반적으로 알코올은 뇌의 억제중추를 마비하여 섭취시 외관상 흥분한 상태를 보여주는데, 의식과 동작을 억제하고 수면 및 마취효과가 있어 스트레스를 많이 받는 현대인의 주요한 기호식품이다. 우리나라의 음주 문화는 경제성장과 함께 그 소비가 계속 증가하고 있고, 현재 개인당 알코올 소비 수준은 세계에서 최고 수준이다.
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.

음주에 의해 섭취된 알코올은 위장관에서 용이하게 흡수되는데 그중 2 ~ 10%만이 폐와 신장을 통해서 배설되고 나머지 90 ~ 98%는 주로 간에서 산화되고 간에서 들어온 알코올은 세포질 속에 들어있는 알코올 탈수소 효소계를 통해 주로 산화되나 그 외 마이크로좀 내의 에탄올 산화계를 통해서도 대사되며 알코올은 탄수화물 및 지방대사에 영향을 주어 과유산혈증, 과지방혈증 등의 대사장애를 일으키고 간세포에서 지방산의 산화를 억제하며 중성지방의 합성을 증가시켜 지방간을 형성하고 나아가 간경변증으로 진전하여 사망하기도 한다. 알코올은 또한 뇌혈관 벽을 통과하여 정신혼미와 뇌신경장애를 일으킨다.
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.

숙취(hangover)로 불리우는 급성 알코올 중독은 임상적으로 주로 소화기와 신경계에 영향을 미친다. 소화기관에 나타나는 증상은 아침에 생기는 구역과 구토이며 이러한 증상은 술을 한 두잔 마심으로서 진정되는 것이 특징이며 이러한 현상이 금단증상의 가벼운 현상으로 간주되고 위장계에 나타나는 다른 증상은 복부팽만, 하복부통, 트림, 궤양증상 등이며 이러한 증상을 나타내는 가장 흔한 병리학적 소견은 표재성 위염으로 누구나 알코올을 마시면 거의 갖게 되는 후유증이다.
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.

이러한 숙취 해소를 목적으로 예로부터 북어국이나 콩나물국 등이 많이 이용되어 왔으며 콩나물 뿌리에는 알코올 분해를 촉진하여 간을 보호하는 것으로 알려져 있는 아스파라긴산이 풍부하게 함유되어 있으며 시판 중인 숙취해소용 드링크로는 황기, 연꽃씨(Lotus seed), 쌀 배아 등을 사용한 "컨디션", 키토산을 주원료로 한 "땡큐", 오리나무, 마가목 추출물을 사용한 "여명808" 등 많은 제품이 있다.
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"

그러나, 알코올은 과다 섭취하는 경우에 중독증으로 발전할 수 있고, 뇌 등의 중추신경계 뿐만 아니라 소화기관 및 간 등의 대사기관도 손상시키는 개인 건강을 위협하는 문제가 되고 있다. 또한, 음주운전 등으로 인한 교통사고의 증가는 사회적 문제로 크게 대두하고 있어, 알코올이 인체에 미치는 영향을 최소화할 수 있는 식품이나 의약품 등에 대한 요구도 증가하고 있다.
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.

그리고, 숙취해소에 좋은 아스파라긴산은 아스파르트산이라고도 하는데 산성 α-아미노산의 하나이며 아미노숙신산에 해당하고 백합과 식물인 아스파라가스(Asparagus)의 액즙에서 최초로 분리되었다.
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.

이러한 아스파라긴산은 숙취 해소를 목적으로 예로부터 콩나물 또는 숙주나물 등이 많이 이용되어 왔으며 특히 콩나물 뿌리에는 알코올 분해를 촉진하여 간을 보호하는 것으로 알려져 있는 아스파라긴산이 풍부하게 함유되어 있는 것이다.
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.

음주 후 숙취 현상은 간세포에 축적된 에틸알코올 또는 아세트알데히드의 독성 작용에 의하여 발생되는 것으로, 상기 독성 작용이 장시간 지속되어 신진대사 등에 장애를 일으켜 발생되며 구체적으로, 정상적인 에틸알코올 대사과정은 에틸알코올이 체내에 유입되면 위장 또는 소장에서 흡수되어 혈관 속으로 들어가 간장으로 이동하고, 간세포에는 알코올 탈수소효소가 있어 알코올을 아세트알데히드로 산화시키고, 상기 아세트알데히드는 간세포에 있는 아세트알데히드 탈수소효소에 의하여 초산을 분해되어 온몸의 근육이나 지방조직으로 이행되어 최종적으로는 탄산가스와 물로 분해되는 것이다.
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.

따라서, 이러한 숙취제거에 좋은 아스프라긴산을 숙취예방을 간편하게 하기 위해서는 가격이 고가인 숙취제거용 드링크류를 구매하여 숙취제거를 할 수 있었으나, 이러한 숙취제거용 드링크는 가격이 고가라 자주 구매하기에는 어려움이 있는 어려움이 있었다.
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.

또한, 가정에서도 간편하게 숙취해소에 도움이 되는 아스파라긴산을 많이 함유된 숙취해소식품 첨가제를 일반음식의 조리전 원재료와 혼합을 용이하게 함과 동시에 결합력을 높이게 하여 일반음식이나 식사 등의 음식을 섭취하면서 숙취해소에 도움을 줄 수 있는 아스파라긴산을 함유된 식품 첨가제를 선호하게 되었다.
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.

한국 공개특허공보 제10-2003-0022745호 "아스타잔틴, 아스파라긴산 및 갈화 추출액을 함유하는 숙취해소제"Korean Patent Laid-Open No. 10-2003-0022745 "A hangover remedy containing astaxanthin, aspartic acid and sea tangle extract"

본 발명은 상술한 종래의 문제점을 해결하기 위한 것으로서, 위와 같이 가정에서도 간편하게 숙취해소에 도움이 되는 아스파라긴산을 많이 함유된 숙취해소용 식품첨가제를 일반음식의 조리전 원재료와 혼합을 용이하게 함과 동시에 결합력을 높이게 하여 일반음식이나 식사 등의 음식을 섭취하면서 숙취해소에 도움을 줄 수 있는 아스파라긴산을 함유된 식품첨가제를 제조하기 위해,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,

가정에서도 쉽게 콩나물에서 아스파라긴산을 추출하여 물 또는 숙취음식 조리시 첨가하여 숙취해소용 음료 또는 식품을 간편하게 조리하여 숙취해소에 도움을 줄 수 있도록 세척 후 자연건조된 콩나물에 꿀, 올리고당, 설탕을 교반한 혼합물을 체에 담아 저온실에서 숙성시키면서 혼합물의 콩나물에서 아스파라긴산을 추출되어 체로 걸려지게 한 후 다시 콩나물과 혼합된 혼합물을 교반시켜 저온실에서 숙성시키는 공정을 반복하여 저온실의 체에서 혼합물의 하부로 아스파라긴산을 완전히 추출할 수 있도록 한 후 맥아, 인진쑥, 천마를 혼합하여 음료 또는 일반음식 조리시 식품에 첨가하여 일반음식이나 음료 등의 음식을 섭취하면서 아스파라긴산 등의 효능을 나타낼 수 있는 숙취해소식품 첨가물을 발명한 것이다.
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, .

상기 본 발명은 콩나물 3 ~ 5kg를 세척한 후 자연건조시켜 콩나물의 표면에 수분을 제거한 건조공정과;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;

상기 건조공정의 콩나물에 꿀 5 ~ 30ml를 추가하여 교반시켜 교반물을 생성시키는 1차교반공정;5 to 30 ml of honey is added to the bean sprouts of the drying step and stirred to produce an agitated product;

1차교반공정의 교반물에 올리고당 2 ~ 15ml를 추가하여 교반하는 2차교반공정과;A second stirring step of adding 2-15 ml of oligosaccharide to the stirring product of the primary stirring step and stirring the mixture;

2차교반공정의 교반물에 설탕 2 ~ 15ml를 추가하여 교반시켜 혼합물을 생성시키는 3차교반공정과;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;

상기 3차교반공정의 혼합물을 체에 담아 2 ~ 5℃의 저온실에서 2 ~ 5시간 숙성시켜 체의 혼합물에서 하부로 아스파라긴산을 추출하는 1차추출공정과;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;

상기 1차추출공정의 체에 담긴 혼합물을 다시 교반하여 2 ~ 5℃의 저온실에서 2 ~ 5시간 숙성시켜 체의 혼합물에서 하부로 아스파라긴산을 추출하는 2차추출공정과;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;

상기 2차추출공정을 연속으로 15 ~ 30회 반복하여 저온실의 체에서 혼합물의 하부로 아스파라긴산을 완전히 추출하는 반복추출공정과;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;

상기 반복추출공정의 하부로 추출된 아스프라긴산을 저온실에서 분리시켜 추출물을 완성하는 추출공정과;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;

상기 추출공정을 거친 추출물에 맥아 2 ~ 15ml, 인진쑥 2 ~ 15ml, 천마 2 ~ 15ml를 투입하여 교반시켜 완성하는 것을 특징으로 하는 것이다.
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.

삭제delete

본 발명은 상술한 종래의 문제점을 해결하기 위한 것으로서, 위와 같이 가정에서도 쉽게 콩나물에서 아스파라긴산을 추출하여 물 또는 숙취음식 조리시 첨가하여 숙취해소용 음료 또는 식품을 간편하게 조리하여 숙취해소에 도움을 줄 수 있도록 세척후 자연건조된 콩나물에 꿀, 올리고당, 설탕을 교반한 혼합물을 체에 담아 저온실에서 숙성시키면서 혼합물의 콩나물에서 아스파라긴산을 추출되어 체로 걸려지게 한 후 다시 콩나물과 혼합된 혼합물을 교반시켜 저온실에서 숙성시키는 공정을 반복하여 저온실의 체에서 혼합물의 하부로 아스파라긴산을 완전히 추출한 후 맥아, 인진쑥, 천마를 혼합하여 음료 또는 일반음식 조리시 식품에 첨가할 수 있는 첨가제를 발명하여 일반음식이나 음료 등의 숙취음식 조리시 간편하게 첨가제를 첨가하여 조리하여 가정에도 쉽게 숙취해소에 도움을 줄 수 있도록 하는 식물을 조리할 수 있는 이점이 있는 것이다.
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.

먼저 본 발명에 사용되는 아스파라긴산은 숙취 해소를 목적으로 예로부터 콩나물 또는 숙주나물 등에 많이 이용되어 왔으며 특히 콩나물 뿌리에는 알코올 분해를 촉진하여 간을 보호하는 것으로 알려져 있는 아스파라긴산이 풍부하게 함유되어 있는 것이다.
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.

그리고, 본 발명에 사용되는 콩나물은 콩에 광선을 쬐지 않고 발아시켜 어느 정도 성장시킨 것을 말한다. 콩나물은 신선한 맛과 비교적 단단하고 질긴 씹힘성으로 오랫동안 국 또는 찌개에 넣거나 콩나물 무침을 하여 즐겨 먹어 왔던 식품이며 단백질과 지방질이 많이 함유되어 있을 뿐만 아니라, 비타민 B1, B2, 아스코르브산(ascorbic acid, 비타민 C)의 함유량도 높아 영양적으로도 큰 도움이 되는 식품이다.
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.

그리고, 콩나물의 발아기간 중 성분의 변화는 전반적으로 소당류는 급속히 감소하나 섬유질은 증가하고 단백질은 약간 감소하나 아미노산, 펩타이드(peptides) 등 비단백태질소가 증가하며 콩나물은 일반적으로 콩을 상온에서 4 ~ 6시간 침지시켜 물을 충분히 흡수시킨 다음 어두운 상자나 시루 속에 넣고 수시로 물뿌림(水注)을 하면서 7 ~ 10일 정도 재배하여 5 ~ 7cm 가량 자랐을 때 먹기 시작한다.
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.

이러한 콩나물은 우리 몸에 많은 유익을 주는 식품으로 인정받아 왔으며 조선시대에는 콩나물을(물 되주는 방법) 즉 준물을 다시 주는 방법으로 길러 말린 다음에 "대두황건" 이라 하여 청심환의 원료로 중국에 수출까지 하는 매우 귀중한 약재로 여겨져 왔으며 또한 지금까지도 청심환의 원료로 사용되고 있으며 콩을 발아, 생육시켜 재배한 콩나물은 신선한 채소가 없는 겨울철이나 채소를 경작하기 어려운 지역에서는 신선채소 대신 콩채소(콩나물)를 먹을 수 있어 비타민 C를 용이하게 공급할 수 있으며, 동의보감에 콩나물은 온몸이 무겁고 저리거나 근육과 뼈가 아플 때 치료되고 제반 염증소견을 억제하고 수분대사를 촉진하며 위의 울열을 제거하는 효과가 뛰어나다고 기록되어 있고 현대 의학으로 확인된 결과에 의하면 단백질, 탄수화물, 식물성스테롤, 올리고당, 섬유소, 아스파트산 등 여러 가지 영양소와 콩에 없는 비타민 C도 들어있어 칼슘과 비타민으로 구성된 식품이다.
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.

그리고, 본 발명에 사용되는 숙주나물은 단백질 대사에 관여하는 비타민B6가 풍부하게 함유되어 면역기능을 강화시켜주고 간 기능을 회복하는데 효과와 비타민B와 C가 풍부하게 함유되어 면역력 강화 및 기관지 보호에 숙주나물의 효능이 있습니다. 또한, 눈 건강에 좋은 비타민A가 풍부하고, 식이섬유는 장운동을 활발하게 도와주어 변비에 도움이 있으며, 또한 중금속을 배출해주는 효과와 아스파라긴산이 숙취해소에 탁월한 효능을 가지고 있는 것입니다.
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.

또한, 인진쑥은 국화과에 여려해살이 풀이며 우리나라 어디에서나 흔하게 볼수 있는 풀로 베어 말려 약으로 쓰이며 예로부터 성인들을 위한 한방 약제에 널리 쓰인 인진쑥은 진안군의 특산품 중 하나이고 진안고원 해발 400 ~ 600m의 고지에서 야생하고 있는 진안의 인진쑥은 연평균 기온이 12~13℃의 지형적 여건 속에서 성장하기 때문에 약효가 매우 뛰어나며 주로 야생 인진을 채취하여 사용해왔으나 최근에는 그 독특한 향과 약효 때문에 수요량이 늘면서 재배량도 늘었다. 특히 진안군 상전면을 중심으로 재배 농가가 늘고 있으며, 인진쑥의 효능으로는 피부미용의 효과,, 간기능 개선의 효과, 변비 개선의 효과, 해열작용, 다이어트와 시력보호에 효과가 있는 것입니다.
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.

그리고, 천마는 하늘에서 내려 마비가 되는 증상을 치료한다는 의미로 하늘에서 내린 명약이라고도 하며, 난초과의 덩이줄기로 엽록소가 없어서 탄소동화 작용을 dlgyd한 영양물질의 광합성이 불가능하고 뿌리가 없어 뽕나무버섯과 편리공생을 하여 영양을 공급받아 생장하며 천마의 효능으로는 주로 고혈압, 두통, 마비 등의 신경성질환, 당뇨병의 생활습관병, 스트레스, 피로 등의 증상에 효능이 있는 것으로 알려져 있는 것이다.
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.

또한, 맥아는 대맥이라 부르는 겉보리의 싹을 띄운 것을 부르는 말로 얼미(蘖米)라 부르기도 했는데 이는 살아도 살아있는 것 같지 않음을 의미하는 얼과 유사하여 살아있는 사물을 이용하여 사람을 살린다는 뜻으로 사용되며, 맥아는 질이 단단하고 싹이 2cm 이내이며 황색이다. 한쪽 끝에는 어린 싹이 있고 다른 쪽에는 어린 뿌리가 있으며 바깥면은 엷은 황색이고 배유는 유백색이다. 질은 단단하며 부서지기 쉽고 달콤한 냄새가 있으며, 맛은 약간 달고, 성질은 따듯하며 비위허약으로 인한 소화 장애에 효과가 있고, 특히 밀가루음식에 대한 소화불량에 쓰인다. 또한 유즙분비 부족에 효과가 있으며 약리작용으로 소화촉진 작용과 혈당강하작용이 있는 것입니다.
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.

상기 본 발명의 목적을 달성하기 위한 아스파라긴산 추출 제조방법은 가정에서 쉽게 구할 수 있는 콩나물 또는 숙주나물을 세척 후 자연건조시켜 꿀, 올리고당, 설탕을 교반한 혼합물을 체에 담아 저온실에서 숙성시키면서 체의 하부로 아스파라긴산을 추출되어 체로 걸려지게 한 후 다시 콩나물과 혼합된 혼합물을 교반시켜 저온실에서 숙성시키면서 체의 하부로 아스파라긴산을 추출되는 공정을 반복하여 혼합물에서 아스파라긴산을 완전히 추출할 수 있도록 하여 완성하는 것이다.
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.

본 발명의 목적을 달성하기 위한 숙취해소용 식품첨가제는 콩나물 또는 숙주나물에서 추출한 꿀, 올리고당, 설탕과 혼합된 주성분인 아스파라긴산에 맥아, 인진쑥, 천마를 혼합하여 식품첨가제를 한 것입니다.
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.

상기 본 발명의 아스파라긴산 추출 제조방법으로는 콩나물 3 ~ 5kg를 세척한 후 자연건조시켜 콩나물의 표면에 수분을 제거한 건조공정과;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;

상기 건조공정의 콩나물에 꿀 5 ~ 30ml를 추가하여 교반시켜 교반물을 생성시키는 1차교반공정;5 to 30 ml of honey is added to the bean sprouts of the drying step and stirred to produce an agitated product;

1차교반공정의 교반물에 올리고당 2 ~ 15ml를 추가하여 교반하는 2차교반공정과;A second stirring step of adding 2-15 ml of oligosaccharide to the stirring product of the primary stirring step and stirring the mixture;

2차교반공정의 교반물에 설탕 2 ~ 15ml를 추가하여 교반시켜 혼합물을 생성시키는 3차교반공정과;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;

상기 3차교반공정의 혼합물을 체에 담아 2 ~ 5℃의 저온실에서 2 ~ 5시간 숙성시켜 체의 혼합물에서 하부로 아스파라긴산을 추출하는 1차추출공정과;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;

상기 1차추출공정의 체에 담긴 혼합물을 다시 교반하여 2 ~ 5℃의 저온실에서 2 ~ 5시간 숙성시켜 체의 혼합물에서 하부로 아스파라긴산을 추출하는 2차추출공정과;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;

상기 2차추출공정을 연속으로 15 ~ 30회 반복하여 저온실의 체에서 혼합물의 하부로 아스파라긴산을 완전히 추출하는 반복추출공정과;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;

상기 반복추출공정의 하부로 추출된 아스프라긴산을 저온실에서 분리시켜 추출물을 완성하는 추출공정과;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;

상기 추출공정을 거친 추출물에 맥아 2 ~ 15ml, 인진쑥 2 ~ 15ml, 천마 2 ~ 15ml를 투입하여 교반하여 식품첨가제를 완성하는 것이다.
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.

상기 1,2,3차교반공정은 건조공정의 콩나물 3 ~ 5kg에 1차교반공정의 꿀 5 ~ 30ml, 2차교반공정의 올리고당 2 ~ 15ml, 3차교반공정의 설탕 2 ~ 15ml를 동시에 투입하여 교반하여도 무방한 것이다.
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.

상기 추출공정에서 저온실에서 혼합물의 하부로 아스프라긴산을 완전하게 분리시킨 추출물은 1.5 ~ 2.5L가 형성되는 것이 바람직하다.
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.

이때, 상기 1,2,3차교반공정은 세척후 자연건조된 콩나물에 꿀, 올리고당, 설탕을 교반한 혼합물을 저온실의 체에서 숙성시키면서 혼합물의 콩나물에서 아스파라긴산의 추출을 용이하게 하도록 혼합물의 콩나물을 번갈아 돌려주면서 콩나물의 표면에서 아스파라긴산을 체의 하부로 용이하게 추출되도록 하는 것을 반복적으로 하는 것이다.
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.

상기 건조공정의 콩나물 3 ~ 5kg은 숙주나물 3 ~ 5kg로 대체하여도 무방한 것이다.
3 to 5 kg of bean sprouts in the drying step may be replaced with 3-5 kg of host beans.

상기 본 발명에 사용되는 숙취해소용 식품첨가제의 구성으로는 아스파라긴산 93 ~ 99.85중량%, 꿀 0.05 ~ 0.15중량%, 올리고당 0.02 ~ 0.1중량%, 설탕 0.02 ~ 0.1중량%, 맥아 0.02 ~ 0.1중량%, 인진쑥 0.02 ~ 0.1중량%, 천마 0.02 ~ 0.1중량%을 포함하는 것이다.
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.

상기 본 발명에 사용되는 콩나물 또는 숙주나물에서 아스파라긴산을 추출하는 방법의 실시 예로는, 콩나물 또는 숙주나물 4kg를 세척한 후 자연건조시켜 표면에 수분을 제거한 후 꿀 10ml를 추가하여 교반시킨 후 다시 올리고당 10ml를 추가하여 교반한 후 다시 설탕 10ml를 추가하여 교반시켜 혼합물을 2 ~ 5℃의 저온실에서 혼합물을 체에 걸려지게 한 후 3시간 숙성시키면서 체의 하부로 혼합물에서 아스파라긴산을 추출한 후 2 ~ 5℃의 저온실의 체에서 걸려진 혼합물을 다시 교반하여 3시간 숙성시켜 체의 혼합물에서 하부로 아스파라긴산을 추출하고 이러한 추출공정을 연속으로 24회 반복하여 저온실의 3일간동안 체에서 혼합물의 하부로 아스파라긴산을 추출시켜 완성한 후 상기 추출한 아스파라긴산에 맥아 10ml, 인진쑥 10ml, 천마 10ml를 투입하여 교반하여 첨가제를 완성하는 것이다.
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.

상기 본 발명의 숙취해소용 식품첨가제를 사용하여 음식물 제조하는 방법을 설명하자면, 본 발명의 숙취해소용 식품첨가제 10 ~ 30중량%와 숙취해소용 식품을 70 ~ 90중량%를 포함하여 숙취해소용 식품을 조리하여 숙취해소용 식품을 먹으면서 간편하게 숙취해소를 용이하게 하는 것이다.
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.

이러한 본 발명의 식품첨가제의 실시예로는 먼저 쌀을 이용한 쌀밥이나 떡국 또는 찹쌀을 이용한 떡을 제조하기 위해서는, 쌀이나 찹쌀의 원재료 85중량%에 본 발명의 식품첨가제 15중량%를 첨가하여 희석한 후 통상의 방법으로 쌀밥이나 떡국 또는 떡을 조리하는 것이다.
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.

그리고, 밀가루 등을 반죽하여 만두피와 또는 수제비, 칼국수 등의 면류와 빵이나 과자류의 음식을 조리하기 위해서는 밀가루 등의 원재료 85중량%에 본 발명의 식품첨가제 15중량%를 첨가하여 물과 함께 반죽하여 통상의 방법으로 만두피와 면류, 빵이나 과자류를 조리하는 것이다.
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.

또한, 밀가루 또는 부침가루나 튀김가루를 묻혀 기름에 지지는 부침개류의 음식을 조리할 시에는 밀가루 또는 부침가루나 튀김가루의 원재료 85중량%에 본 발명의 식품첨가제 15중량%를 첨가하여 물과 함께 반죽하여 통상의 방법으로 부침개류를 조리하는 것이다.
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.

그 외에도 일반적인 국이나 반찬류의 조리시에도 조리전 반찬류의 원재료와 혼합시키게 하거나 또는 국을 조리할 때 양념처럼 추가적으로 첨가시키게 하여 간편하게 혼합가능케 하는 것이다.
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.

또한, 음료를 제조하기 위해서는 물의 원재료 85중량%에 본 발명의 식품첨가제 15중량%를 첨가하여 희석시켜 음료를 제조하게 하는 것이다.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)

콩나물 3 ~ 5kg를 세척한 후 자연건조시켜 콩나물의 표면에 수분을 제거한 건조공정과;
상기 건조공정의 콩나물에 꿀 5 ~ 30ml를 추가하여 교반시켜 교반물을 생성시키는 1차교반공정;
1차교반공정의 교반물에 올리고당 2 ~ 15ml를 추가하여 교반하는 2차교반공정과;
2차교반공정의 교반물에 설탕 2 ~ 15ml를 추가하여 교반시켜 혼합물을 생성시키는 3차교반공정과;
상기 3차교반공정의 혼합물을 체에 담아 2 ~ 5℃의 저온실에서 2 ~ 5시간 숙성시켜 체의 혼합물에서 하부로 아스파라긴산을 추출하는 1차추출공정과;
상기 1차추출공정의 체에 담긴 혼합물을 다시 교반하여 2 ~ 5℃의 저온실에서 2 ~ 5시간 숙성시켜 체의 혼합물에서 하부로 아스파라긴산을 추출하는 2차추출공정과;
상기 2차추출공정을 연속으로 15 ~ 30회 반복하여 저온실의 체에서 혼합물의 하부로 아스파라긴산을 완전히 추출하는 반복추출공정과;
상기 반복추출공정의 하부로 추출된 아스파라긴산을 저온실에서 분리시켜 추출물을 완성하는 추출공정과;
상기 추출공정을 거친 추출물에 맥아 2 ~ 15ml, 인진쑥 2 ~ 15ml, 천마 2 ~ 15ml를 투입하여 교반시켜 완성하는 것을 특징으로 하는 숙취제거용 식품첨가물 제조방법.
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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KR1020160093409A 2016-07-22 2016-07-22 Composition of Food for relief of alcoholic hangover and preparation method thereof KR101702014B1 (en)

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KR102226147B1 (en) * 2019-10-29 2021-03-09 김득수 A method of producing a drink for relieve hangovers and the drink for relieve hangovers using the same as

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KR20030022745A (en) 2001-09-11 2003-03-17 로레알 Cosmetic compositions containing a methacrylic acid copolymer and an oil, and uses thereof
KR20060020923A (en) * 2004-09-01 2006-03-07 이행우 Functional food compositions having the effect on eliminating an alcoholic hangover and improvement of liver function
KR20100128941A (en) * 2009-05-29 2010-12-08 주식회사 벤스랩 Functional composition for the prevention and improvement of hangover, and food and food additive having the same
KR100989869B1 (en) * 2009-11-23 2010-11-01 한국식품연구원 Composition for dissolving hangover containing fermented bean sprouts juice
KR101433188B1 (en) * 2013-08-20 2014-08-26 주식회사 삼성신약바이오 Composition For Relieving Alcohol-induced Hangover Comprising Starch, Amino Acids, Active Complex Vitamin And Oriental Herb Medicine materials AND, The Manufacturing Method Thereof

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Publication number Priority date Publication date Assignee Title
KR102226147B1 (en) * 2019-10-29 2021-03-09 김득수 A method of producing a drink for relieve hangovers and the drink for relieve hangovers using the same as

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