KR102045192B1 - Energy drink liquid - Google Patents

Abstract

The present invention relates to an energy beverage, and more particularly, to soluble solids, colors, and flavors comparable to those of caffeine-containing energy drinks using local special products such as Seokchangpo, Ogalpi, thistle, and cornus oil. In particular, the present invention relates to an energy drink liquid having enhanced polyphenol and flavonoid content and enhanced antioxidant activity (DPPH free radical scavenging activity) while satisfying consumer's preference.

Description

Energy drink liquid

The present invention relates to an energy drink, and more particularly, to satisfy the taste of the consumer by having a color and taste comparable to an energy drink containing caffeine using local special products such as Seokchangpo, Ogalpi, thistle, cornus oil, etc. The present invention relates to an energy drink liquid having enhanced antioxidant capacity (DPPH free radical scavenging activity) by increasing polyphenol and flavonoid content.

As is known, energy drinks refer to functional drinks that replenish moisture and electrolytes that escape from the body due to exercise or labor, thereby helping to recover from fatigue.

In other words, it is a commercially available drink for the purpose of nourishment during physical fatigue, and it is okay to drink it only once, but if you drink it in excess, it may cause cancer, heart disease, and circulatory diseases.

In particular, those who are sensitive to caffeine intake such as the elderly, pregnant women and children should refrain from drinking. Typical commercial energy drinks include Red Bull, Monster Energy, and Hot Six.

However, in the case of energy drinks containing sugars, minerals such as sodium, potassium, and magnesium, and vitamin C, it helps to relieve fatigue by replenishing water and electrolytes that escape from the body. Instead, they seem to be preferred because they can quickly and easily get the nutrients and energy they need.

However, among teenagers such as middle and high school students, energy drinks are excessively consumed because of the high arousal effect of caffeine, especially during the trial period, and sales are estimated to rise more than 10 times more rapidly than usual. have.

Even though energy drinks contain a lot of good ingredients for fatigue recovery, it is a problem that adolescents, not adults, have a high content of caffeine.

Originally, caffeine acts to excite the cerebral cortex's sensory centers, and stimulates metabolism to reduce fatigue and arouse the mind to temporarily stop sleepiness.

However, excessive amounts of caffeine can lead to a variety of physical and mental symptoms, including irritability, anxiety, nervousness, insomnia, and headaches. In particular, children and adolescents have more serious side effects than adults.

In other words, excessive intake of caffeine causes a problem in calcium supply, in which case bone growth may be delayed and adult osteoporosis may occur, and severe stomach pain, dizziness, loss of appetite, and heart attacks may occur.

Therefore, the FDA recommends limiting the recommended intake of caffeine to 400 mg per day for adults, 300 mg for pregnant women and 2.5 mg per kilogram of body weight.

However, energy drinks contain about 80mg of caffeine per can, so if you mix it with other drinks, you're really going to drop a caffeine bomb on your body.

In the case of caffeine ingestion, researchers at the Sydney Medical and New South Wales Toxicological Information Center pointed out that in January 2012, Australian medical journals reported that side effects from energy drinks surged from 12 in 2004 to 65 in 2010. At least 128 of them were hospitalized with heart palpitations, anxiety and indigestion, and 20 patients were reported to have seizures and hallucinations.

In France, there was a case where an Irish athlete was not allowed to sell due to the death of excessive energy drink Red Bull. In the United States, a 14-year-old student called `` Monster Energy, '' which contains 480 mg of caffeine. There are an increasing number of deaths associated with energy drinks, such as death from cardiac arrhythmias after drinking two cans of the product.

Republic of Korea Patent No. 10-1267509 (2013.05.20), 'Energy drink manufacturing method and energy drink produced by it' Republic of Korea Patent No. 10-1541638 (2015.07.28.), 'Energy drink composition comprising a vegetable extract'

The present invention was created in view of the above-described problems in the prior art, and has been created to solve this problem, so as to have a color and taste comparable to an energy drink containing caffeine using local special products such as Seokchangpo, Ogalpi, thistle, cornus oil, etc. The main purpose is to provide an energy drink that can meet the consumer's preference.

The present invention is a means for achieving the above object, in the energy drink liquid, based on 150 ml of the beverage, 12 ml of spearmint extract, 14 ml of this extract, 12 ml of thistle extract, 8 ml of Schisandra chinensis extract and 0.1 ml of plum concentrate, 12 ml of cornus oil extract, 14 ml of goji berry extract, 18 g of sugar, 3 ml of fresh vinegar juice, 3 ml of Kratchaidam extract, 2 ml of trehalose solution, 1.5 ml of lemongrass solution, and the rest. Characterized in that it consists of water, the changchangpo extract provides energy drinks, characterized in that extracted by placing the green leaves, raw stems and flowers of the changchangpo in a jar, and bathed in a state in which black beans are put together.
In addition, the water is filtered by distilled water in a filter medium consisting of 25% by weight of active mordenite, 4% by weight of magnesium, 10% by weight of anisotropic rare earth magnet powder, 1.5% by weight of kenaf charcoal and the remaining natural mordenite do.

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According to the present invention, by using local special products such as Seokchangpo, Ogalpi, thistle, cornus milk, etc., it is possible to have the color and taste comparable to an energy drink containing caffeine, thereby achieving the effect of satisfying the taste of consumers.

Hereinafter, a preferred embodiment according to the present invention will be described in more detail.

Prior to the description of the present invention, the following specific structures or functional descriptions are merely illustrated for the purpose of describing embodiments according to the inventive concept, and the embodiments according to the inventive concept may be implemented in various forms, It should not be construed as limited to the embodiments described herein.

In addition, the embodiment according to the concept of the present invention may be variously modified and may have various forms, it should be understood to include all modifications, equivalents, or substitutes included in the spirit and scope of the present invention. .

The energy drink according to the present invention is based on 150ml, 12ml of spearmint extract, 14ml of ogalpi extract, 12ml of thistle extract, 8ml of Schisandra chinensis extract, 0.1ml of Plum Concentrate, 12ml of Cornus extract, 14 ml of wolfberry extract, 18 g of sugar and the remaining water.

At this time, 18g of sugar is used in terms of 18ml.

For example, g is a mass unit, and ml is a volume unit, which is not in equivalent relationship with each other. However, since a volume of water corresponding to 1 liter of water is equal to 1 kg, the volume corresponding to 1 g is calculated as 1 ml.

Here, the extract of Seokchang-po is extracted by placing the raw leaves, stems, and flowers of Seokchangpo over 5 years with black beans and bathing them.

Normally, the spearmint is drunk with dried stems and roots, but in the present invention, roots should not be used, and fresh leaves, stems, and flowers that are not necessarily dried should be used. In addition, if less than 5 years is reported that the pharmacological effect is poor, it is preferable to use more than 5 years.

In particular, caffeine is smoothed by smoothly extracting alpha-asarone, β-asarone, and eugenol, which are essential oils contained in raw leaves, stems, and flowers of Seokchangpo. The nerves can be stabilized without inclusion, leading to increased concentration.

Moreover, black beans rich in lecithin should be added together to make extracts, so as to help the body's acetylcholine, while weakening the bitter taste of Seokchangpo.

For the bath method, put raw leaves, stems, and flowers of Seokchangpo in 300ml jars, put 12 black beans together in 300ml jars, and seal the inlet with oil paper after first sealing with oil paper. Put the jar in a container filled with water in the state, and use the extract obtained by heating and boiling for 1 hour and 30 minutes at a temperature of 100 ° C. with the lid of the container closed.

At this time, the reason why the oil paper is used is to suppress the volatilization of alpha-aron and beta-aron in the essential oil.

Therefore, the concept of the present invention is completely different from the general bath.

However, the extract of Seokchangpo according to the present invention should not be used in excess of 20ml, because it may worsen nausea, vomiting and hepatic metabolism due to potential toxic components when excessive addition such as concentration.

For this reason, the direct use of raw roots or leaves of Seokchangpo should be prohibited. Nevertheless, the present invention applies the original idea to use the raw leaves and stems, but to make the extract in a unique bath method to improve efficacy.

In addition, the extract of Aggalpi is obtained by sifting the bark of the root and stem of the Agalpi tree (decoction).

Ogapi is a spicy, bitter, but non-toxic natural medicine. Especially, it contains coumarin, sirin, sesamin, and hyperin, which has anti-fatigue effect, sedation, and nervous system regulation. It also has triterpenoid glycosides. It is one of the medicines with the nickname of ginseng.

In the present invention is added for neurostable and control, and contributes to the formation of soluble solids.

In addition, thistle extract is extracted by steaming thistle root, thistle is rich in vitamins, polyphenols and flavonoids are known to be useful in relieving chronic fatigue and strengthening energy by preventing toxins, antioxidants in the body.

Thistle also contributes to the formation of soluble solids in the present invention.

In addition, Schisandra chinensis extract is extracted by compressing Schisandra chinensis fruit, Schisandra chinensis is known by the name given to the mix of five flavors, such as sour, sweet, bitter, salty, spicy.

At this time, the sour taste cheers up, the sweetness is used to make bitter taste of Seokchangpo, and various minerals and vitamin C contained in Schisandra chinensis have a tonic effect, which is known to promote fatigue recovery and improve immunity. It helps to promote metabolism (blood circulation).

Above all, Schizandra chinensis is added in order to increase the antioxidant activity in the present invention because it contains a large amount of flavonoids and anthocyanins and excellent anti-inflammatory and antioxidant function.

In addition, the plum concentrate concentrates the fruit of the plum, the plum promotes digestion, and the rich citric acid, fatigue-causing substances discharge the lactic acid out of the body to promote fatigue recovery, and contains pyruvic acid to improve liver function It is known that there is, in the present invention is added to obtain this effect additionally, it should be added in trace amounts because it is a concentrate.

In addition, the cornus extract is extracted by steaming the fruit of the cornus, cornus contains cornine is added to obtain the effect in the present invention because it has the effect of strengthening the concentration according to the excitatory control, brain activation according to parasympathetic nerve control.

And, goji berry extract is made by sweetening goji berry fruit, which is rich in vitamin C and minerals to strengthen immunity, and contains betaine, which has the characteristics of regenerating and promoting damaged liver cells to accelerate fatigue recovery, and pantothenic acid is acetyl. In order to promote choline production and activate the brain and promote blood circulation, in the present invention, it is added to increase concentration and additionally arousal effect despite being caffeine free.

In addition, the sugar used in the present invention is added to dilute the bitter taste of the changchangpo while increasing the sugar (Brix) to improve the taste.

In addition, the water used in the present invention is filtered through distilled water in a filter material consisting of 25% by weight of active mordenite, 4% by weight of magnesium, 10% by weight of anisotropic rare earth magnet powder, 1.5% by weight of kenaf charcoal and the remaining natural mordenite. Use what you have.

At this time, the active mordenite is a mineral commonly known as zeolite, and since the cations present in the pores are easily exchanged with various other metals and organic cations in aqueous solution, they are added for softening of hard water using this property.

In addition, magnesium reacts with water to produce active hydrogen, thereby increasing the usefulness of the human body by removing the active oxygen, and serves to remove residual chlorine compounds.

In addition, the anisotropic rare earth magnet powder is responsible for the cluster micronization of the water molecules, electrical and magnetic energy sustaining functions.

In addition, Kenaf charcoal is made by carbonizing kenaf, and Kenaf (Hibiscus cannabinus L.) is a sheep that is usually cultivated in India, Bangladesh, and Thailand for the purpose of obtaining fiber. It contains 4 times of, contains a large amount of protein, vitamins and iron, and contains a large amount of antioxidants that inhibit the action of free radicals, has been reported to have anti-inflammatory and antiviral function.

In addition, natural mordenite has a network structure, which is particularly useful for adsorption of ammonia, prevents nitrite, nitrate, and oil film on the surface of water, and is a useful mineral for inhibiting moss growth. It is added in order to subdivide water molecules by action, odor removal and softening by adsorption function, and removal of residual chlorine.

When configured in this way, the present invention can maintain the polyphenol and flavonoid content by a certain amount or more by using natural ingredients to enhance the antioxidant activity in the body.

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In addition, in the present invention, 3 ml of fresh vinegar juice, 3 ml of Kratchaidam extract, 2 ml of trehalose aqueous solution and 1.5 ml of lemongrass solution may be further added to the beverage.

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Therefore, what is necessary is just to add less water as the addition amount of these components. That is, 150 ml of the beverage is added, so that less water is added according to the addition of the components, so that a total of 150 ml of the beverage can be configured.

At this time, the fresh vinegar constituting the fresh vinegar is a plant of the apiaceae, also called Myeongilyeop, Seoncho, Seonsamcho, and it is a perennial herb, known as a herb containing flavonoids and germanium, and contains 11 kinds of vitamins and 13 kinds of minerals. Toxic substances accumulated in the body, among them, are particularly effective in nicotine detoxification, and are reported to be effective in improving liver function, preventing diabetes, and dementia.

In addition, the Kratchaidam extract is extracted after steaming the Kraichaidam, rich in anthocyanin (polyanol, arginine, zinc, minerals and essential amino acids in addition to the rich.

Because of this, it is added to improve endurance, reduce fatigue, improve concentration, promote blood circulation, reduce muscle pain, and help maintain physical and mental stability and blood pressure.

In addition, the aqueous trehalose solution is a solution of trehalose in water. Trehalose is a non-reducing disaccharide in which two molecules of glucose are combined with α-1 and α-1. Α-D-glucopyranosyl α-D-glucopyrano Seed. It is sweet and tastes good when drinking, and stabilizes the pH.

In addition, the lemongrass solution is a solution of lemongrass (Lemongrass), lemongrass is particularly effective in respiratory infections, it is characterized by reducing headache and fatigue.

Hereinafter, an Example is described.

Example 1

Based on 150 ml of the beverage, 12 ml of spearmint extract, 14 ml of this extract, 12 ml of thistle extract, 12 ml of thistle extract, 8 ml of Schizandra chinensis extract, 0.1 ml of Plum Concentrate, 12 ml of Cornus extract, 14 ml of Goji extract, Sample 1 was made with 18 g of sugar and the remaining water.

Example 2

Based on 150 ml of the beverage, 12 ml of spearmint extract, 14 ml of this extract, 12 ml of thistle extract, 12 ml of thistle extract, 8 ml of Schizandra chinensis extract, 0.1 ml of Plum Concentrate, 12 ml of Cornus extract, 14 ml of Goji extract, Sample 2 was prepared from 18 g of sugar, 3 ml of fresh vinegar juice, 3 ml of Kratchaidam extract, 2 ml of trehalose aqueous solution, 1.5 ml of lemongrass solution and the remaining water.

Comparative Example 1

On the basis of 150 ml of the beverage, 6 ml of Seokchangpo extract, 7 ml of Oggalpi extract, 5 ml of thistle extract, 4 ml of Schisandra chinensis extract, 0.05 ml of Plum Concentrate, 7 ml of Cornus extract, 5 ml of Goji extract, Comparative Sample 1 was prepared from 18 g of sugar and the remaining water.

Comparative Example 2

Based on 150 ml of the beverage, 18 ml of spearmint extract, 17 ml of this extract, 18 ml of thistle extract, 16 ml of Schisandra chinensis extract, 0.05 ml of Plum Concentrate, 15 ml of Cornus extract, 17 ml of Goji extract, Comparative Sample 2 was made with 18 g of sugar and the remaining water.

And soluble solids, pH, chromaticity, polyphenol content, flavonoid content, antioxidant activity was confirmed for these samples.

At this time, all experiments were repeated three times, and the average and standard deviation were calculated.The statistical analysis of experimental data was carried out using the SPSS program (version SPSS 23.0) to analyze the variance. Duncan's multiple range test examined the significance of each treatment at 5% ( p <0.05).

In addition, the samples were concentrated under reduced pressure at 60 ° C. for 1 hour using a rotary vacuum concentrator (VV2011, Heidolph, Germany) for accurate analysis.

First, soluble solids analysis was expressed in Brix using a refractometer (HI 96801, Hanna Instruments Inc., USA).

And, pH was measured using a pH meter (EF-7732, Istek, Seoul, Korea).

In addition, the polyphenol content was measured by adding 1.75 ml of 10% Folin-Ciocalteu reagent to 0.25 ml of each sample, adding 0.3 ml of 7.5% Na ₂ CO ₃ , and reacting in the dark for 30 minutes, and then measuring the absorbance of the reaction solution using a spectrophotometer ( Optizen 2120UV, Mecasys, Seoul, Korea) was measured at 725 nm, and a calibration curve was prepared using gallic acid (Sigma Chemical Co., St. Louis, MO, USA) as a standard.

In addition, the flavonoid content was mixed with 1 ml of each sample and 4 ml of distilled water, and then reacted for 5 minutes after adding 0.3 ml of 5% NaNO ₂ , and then allowed to stand for 6 minutes after adding 0.3 ml of 10% AlCl ₃ , followed by 2 ml Absorbance value of the reaction solution was measured at 510 nm with a spectrophotometer (Optizen 2120UV, Mecasys, Seoul, Korea) and catechin (Sigma Chemical Co., St. Louis, MO, USA) was used as a standard. An analytical curve was prepared.

Furthermore, the degree of antioxidant activity (DPPH free radical scavenging activity) was mixed with 50 μl of each sample and 950 μl of distilled water, followed by 100 μl DPPH solution, and reacted in the dark for 30 minutes. The absorbance of the reaction solution was measured using a spectrophotometer (Optizen 2120UV, Mecasys, Seoul, Korea) was measured at 517 nm, the calculation is as follows.

(Calculation type)

Lastly, for sensory evaluation of taste and odor, sensory tests were conducted on 50 graduate students of the Faculty of Food Science and Technology, Chonnam National University.

At this time, the purpose of evaluation and evaluation methods were explained to the evaluators in detail, and the evaluation items carried out according to the 7-point symbol scale method consisted of items of sweetness, sourness, bitterness, astringent taste, color, flavor and overall preference degree. (1: Very good, 6: Normally good, 5: Slightly good, 4: Not good or not, 3: Slightly disliked, 2: Usually disliked, 1: I hate it very much).

As a result, the soluble solids showed 67.73 Brix, 68.92 Brix, 57.04 Brix, and 67.82 Brix in the order of Samples 1 and 2 and Comparative Samples 1 and 2, respectively. Was satisfactory, but comparative sample 1 was insufficient.

In addition, pH should be maintained at 3.20-3.30, which is 3.24, 3.30, 3.17, and 3.41, respectively, indicating that Samples 1 and 2 were satisfied, but Comparative Samples 1 and 2 were not satisfied.

The polyphenol contents were 292.41 µg / ml, 303.54 µg / ml, 216.80 µg / ml, and 289.04 µg / ml, respectively, and samples 1 and 2 were much higher than the comparative samples 1,2.

In addition, the flavonoid contents were 112.24 µg / ml, 122.41 µg / ml, 82.47 µg / ml, and 103.64 µg / ml, respectively, and samples 1 and 2 were much higher than those of the comparative samples 1,2.

In addition, the antioxidant activity was 5.35%, 5.37%, 4.21%, 4.80%, respectively, it was confirmed that the samples 1 and 2 were much better than the comparative samples 1 and 2.

Finally, the sensory evaluation was to evaluate the preference of the drinker, and numerically expressed by using the standard deviation, it was determined that more than 5 is suitable for food and drinking, but less than 5 is not suitable for food and beverage.

The evaluation result was 5.52, 5.48, 3.75, and 3.83, respectively. Therefore, it was confirmed that Samples 1 and 2 are also good to eat.

Claims (4)

In energy drinks,
Based on 150 ml of liquid,
12 ml of Seokchangpo extract, 14 ml of Oggalpi extract, 12 ml of thistle extract, 8 ml of Schisandra chinensis extract, 0.1 ml of Plum Concentrate, 12 ml of Cornus extract, 14 ml of Goji extract, 18 g of Sugar, 3 ml of fresh vinegar juice Wada, characterized in that consisting of 3 ml of the Kratchaidam extract, 2 ml of trehalose aqueous solution, 1.5 ml of lemongrass solution and the remaining water,
The changchangpo extract is an energy drink liquid, characterized in that the raw leaves, raw stems and flowers of the changchangpo in a jar, extracted by hot water in a state that put black beans together.
delete delete The method according to claim 1,
The water is energy characterized in that the distilled water is filtered through a filter medium consisting of 25% by weight of active mordenite, 4% by weight of magnesium, 10% by weight of anisotropic rare earth magnet powder, 1.5% by weight of kenaf charcoal and the remaining natural mordenite Beverages.