KR101741595B1 - Process For Preparing Aspartic Acid - Google Patents

Abstract

The present invention relates to a method of extracting aspartic acid, and more specifically, to a method of extracting aspartic acid which allows aspartic acid to be conveniently extracted from bean sprouts rich in aspartic acid which is beneficial for relieving hang-over, so that hang-over relieving beverages or foods can be easily prepared at home by simply adding the aspartic acid to water or foods cooked for relieving hang-over. According to the present invention, washed and air-dried bean sprouts or green bean sprouts are mixed with honey, oligosaccharides, and sugar to form a mixture, and the mixture is placed on a sieve and aged in a cold chamber, while aspartic acid is extracted from the bean sprouts or green bean sprouts of the mixture and filtered through the sieve. Then, the mixture mixed with the bean sprouts or green bean sprouts is again agitated and aged in the cold chamber, and by repeating the above process, aspartic acid can be completely extracted from the sieve in the cold chamber toward the bottom of the mixture. Accordingly, the present invention allows aspartic acid to be conveniently extracted from bean sprouts or green bean sprouts rich in aspartic acid which is beneficial for relieving hang-over, and allows hang-over relieving beverages and foods to be easily prepared at home by simply adding the extracted aspartic acid to water or to foods cooked for reliving hang-over.

Description

{Process For Preparing Aspartic Acid}

More particularly, the present invention relates to a method for extracting asparaginic acid from bean sprouts or host herbs containing a large amount of aspartic acid which is good for hangover resolution, And a method for extracting asparagine acid which makes it possible to produce a small-sized beverage or food.

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.

For the purpose of eliminating hangover, it has been widely used in Northern countries and bean sprouts soup. Bean sprouts roots contain abundant asparagine, which is known to protect the liver by promoting alcohol decomposition. There are many products such as "condition" using lotus seeds and rice embryos, "thank you" using chitosan as a main ingredient, "donga 808" using duckwood,

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.

In addition, asparaginic acid is easily extracted from bean sprouts containing asparaginic acid, which is helpful for relieving hangover at home, and asparaginic acid can be easily extracted from bean sprouts at home and added to water or a hangover food to prepare a hangover drink or food , It is easy to choose asparagine acid extraction method even in the case of helping to relieve hangover.

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

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 asparaginic acid easily from a bean sprout or a host herb containing a large amount of aspartic acid, In order to facilitate the hangover by helping hangovers and small drinks or foods added during cooking,

After washing, naturally dried bean sprouts or a mixture of honey and oligosaccharide and sugar are mixed in the bean sprouts or the host herb, and the asparaginic acid is extracted from the bean sprouts of the mixture by being sieved in a low temperature room and sieved so that the mixture is mixed with bean sprouts or host herbs Aging the mixture in a low temperature chamber to complete the extraction of asparaginic acid from the sieve of the low temperature chamber to the bottom of the mixture, and then separating the mixture in the sieve.

3 to 5 kg of bean sprouts or host herbs are washed and dried naturally to remove moisture from the surface of the bean sprouts or the host herbs; 5 to 30 ml of honey is added to the bean sprouts or the host plant of the drying step and stirred to produce a stirred 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 method for extracting asparaginic acid from an asparaginic acid obtained by a third stirring step of adding 2 to 15 ml of sugar to a stirring product of a 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;
The secondary extraction step is repeated 10 to 20 times in succession, and the aspirin is completely extracted from the body of the low temperature chamber to the lower part of the mixture for 3 days.

Disclosure of Invention Technical Problem [8] 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 bean sprout or host herb which is naturally dried after washing as described above, which comprises stirring a mixture of honey, oligosaccharide and sugar in a sieve, Asparaginic acid is extracted and sieved, and then the mixed mixture of bean sprouts or host herbs is agitated and the process of aging in a low temperature room is repeated. As a result, asparaginic acid can be completely extracted from the body of the low temperature chamber to the lower part of the mixture, Asparaginic acid can be easily extracted from bean sprouts containing a large amount of aspartic acid, which is useful for the purpose of helping to remove hangover by adding water or a hangover food to the hangover so that a small-sized drink or food can be easily cooked It is.

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 refers to those which are germinated and grown to some extent without irradiating the beans with light. The bean sprouts are foods that have been enjoyed for a long time by putting them in soup or stew with a fresh taste and relatively hard and chewy gum, And fat as well as a high content of vitamin B1, B2, ascorbic acid (ascorbic acid, vitamin C) and nutritional food is also very helpful.

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. Also, it is rich in vitamin A, which is good for eye health. Dietary fiber actively helps the constipation, helps constipation, and has the effect of releasing heavy metals and asparagine acid has excellent efficacy in eliminating hangover.

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.

The method for producing asparaginic acid according to the present invention comprises: drying 3 to 5 kg of bean sprouts or host herbs, followed by natural drying to remove moisture on the surface of bean sprouts or host herbs;
5 to 30 ml of honey is added to the bean sprouts or the host plant of the drying step and stirred to produce a stirred 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 method for extracting asparaginic acid from an asparaginic acid obtained by a third stirring step of adding 2 to 15 ml of sugar to a stirring product of a 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;
The secondary extraction step is repeated 10 to 20 times in succession, and the aspirin is completely extracted from the body of the low temperature chamber to the lower part of the mixture for 3 days.

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In the first, second and third stirring steps, 5 to 30 ml of honey in the drying step or 3 to 5 kg of the primary 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 It may be added at the same time and stirred.

At this time, in the first, second, and third stirring steps, the mixture of the naturally dried bean sprouts or the host herbs mixed with honey, oligosaccharides and sugar is aged in a low-temperature chamber to facilitate the extraction of aspartic acid from the bean sprouts of the mixture. The bean sprouts are alternately extracted and the asparaginic acid is easily extracted from the surface of the bean sprouts to the lower part of the sieve.

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

As an example of the method for extracting asparagine from bean sprouts or host herbs used in the present invention, 4 kg of bean sprouts or host herbs are washed and naturally dried to remove moisture on the surface, 20 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 to 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 It is finished.

Claims (2)

3 to 5 kg of bean sprouts or host herbs are washed and dried naturally to remove moisture from the surface of the bean sprouts or the host herbs; 5 to 30 ml of honey is added to the bean sprouts or the host plant of the drying step and stirred to produce a stirred 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 method for extracting asparaginic acid from an asparaginic acid obtained by a third stirring step of adding 2 to 15 ml of sugar to a stirring product of a 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;
Wherein the second extraction step is repeated 10 to 20 times in succession to complete the asparaginic acid extraction step of completely extracting aspartic acid from the sieve of the low temperature chamber to the bottom of the mixture for 3 days. delete