KR102186558B1 - Fungtional beverage for reducing hangover using soybean sprout - Google Patents

Abstract

The present invention relates to a hangover-relieving drink using soybean sprouts, comprising a complex extract including a bean sprout extract and a wood ear mushroom extract as an active ingredient, and the bean sprout extract is cultivated using a yellow soybean meal.
Accordingly, it has an excellent hangover relief effect by effectively using bean sprouts that are effective in relieving hangovers and catching the fishy smell of bean sprouts using only natural ingredients without additional additives.

Description

Hangover relief drink using bean sprouts {FUNGTIONAL BEVERAGE FOR REDUCING HANGOVER USING SOYBEAN SPROUT}

The present invention relates to a hangover-relieving drink using soybean sprouts, and more particularly, to a hangover-relieving drink using soybean sprouts in which wood ear mushrooms are added to the bean sprouts grown using yellow soybeans.

For modern people, drinking is an essential part of a smooth interpersonal relationship, and drinking has become an indispensable food culture in various banquets and gatherings. Excessive alcohol consumption causes tingling and vomiting, headache, thirst, gastrointestinal disorders, diarrhea, and hangover, and can cause various diseases such as cirrhosis and fatty liver. In particular, headaches caused by hangovers paralyze the brain and can cause gastrointestinal disorders such as thirst, dehydration, and digestive problems. The biggest cause of hangover is the toxicity of alcohol accumulated in hepatocytes, which occurs as the decomposition of ethanol in the liver is delayed.

Accordingly, research and experiments on many substances are being conducted to weaken the toxicity of alcohol, and many products are being developed using ingredients extracted from herbal medicines such as natural health supplements.

Herbal medicines that have been known to have a useful effect on hangovers as a folk remedy for a long time include ginseng, ginseng, serrata, and persimmon leaves.

In addition, bean sprouts are also known to have an excellent effect in relieving hangovers, and a hangover-relieving drink using bean sprouts is disclosed in'Patent Document 1'.

However, the beverage may recover liver function in the body, but there is a problem in that a side effect of lingering inside occurs due to the fishy smell peculiar to bean sprouts. In particular, when there is a hangover, the tendency to be sensitive to the smell is strong, so even if the bean sprouts are good for a hangover, a side effect of promoting inner worminess occurs, so this problem is more serious.

KR 10-2015-0088671 A1 (2015. 8. 3.)

The present invention was conceived to solve the above problems, the problem to be solved in the present invention is to cultivate bean sprouts using yellow soybean water, and to provide a hangover-relieving drink using bean sprouts that include wood ear mushrooms in the cultivated bean sprouts. will be.

The hangover relief drink using soybean sprouts according to the present invention for solving the above problems includes a complex extract including a soybean sprout extract and a wood ear mushroom extract as an active ingredient, and the soybean sprout extract is cultivated using yellow soybean water. do.

The hangover-relieving drink using bean sprouts according to the present invention uses only natural ingredients without additional additives to catch the fishy smell of bean sprouts, and has an excellent hangover relief effect by efficiently utilizing bean sprouts effective for hangover relief.

1 is a flow chart showing a method for producing a yellow tot water according to the present invention
Figure 2 is a flow chart showing a method for producing a complex extract according to the present invention

Hereinafter, a hangover relief drink using bean sprouts according to the present invention will be described in more detail through the accompanying drawings.

Bean sprouts contain a lot of protein and fat, and vitamins B1, B2, and ascorbic acid (vitamin C) are also rich in nutrients. During the germination period, changes in the composition of the whole group rapidly decrease in small sugars and slightly decrease in protein, but increase in fiber and amino acids.

Aspartic acid, a kind of amino acid in bean sprouts, is known to be excellent in relieving hangovers by helping to restore liver function and speeding up alcohol detoxification in the body. Aspartic acid is abundant in the fine roots of bean sprouts, so in order to relieve a hangover, the fine roots must be consumed without trimming. In addition, bean sprouts help prevent and treat colds, and are good for diet as a low-calorie food, as well as help prevent constipation by preventing the accumulation of sukbyeon in the intestine with abundant fiber. And it is rich in minerals such as methionine and saponin, which is very good for liver function health.

Wood ear mushrooms have a unique taste and aroma, have a good chewing feel, dry well, and do not deteriorate, so storage and storage are good. Wood ear mushrooms contain rich nutrients. Its main ingredients include 21 free amino acids and ergosterol, 6 fatty acids, 12 trace metal elements, vitamins B1, B2, D and niacin, glycerol, mannitol, and free sugar. , Glycose, beta-glucan as an anti-tumor component, gluconoxylomannan as an anti-inflammatory and cholesterol-lowering component are contained.

The pharmacological action of wood ear mushrooms includes anti-inflammatory action, anti-tumor action, anti-gram-negative bacteria action, and cholesterol-lowering action. Wood ear mushrooms are high in fiber, so they remove foreign substances from the esophagus and stomach and are effective in constipation. In addition, it has antithrombotic activity and is known to have excellent effects in improving blood circulation and increasing male vigor.

On the other hand, the hangover-relieving drink using bean sprouts according to the present invention may additionally be added bee and browning. This is in accordance with the principle of prescribing herbal medicine, Gunshinjwasa (君臣佐使), and bean sprouts are used as gun medicine to improve liver function, and wood ear mushrooms, bee trees, and brown onions are used to supplement and assist its function.

Bee trees are effective in treating liver cancer, cirrhosis, hepatitis, and leukemia. It is smaller than the leaves of Japanese cypress and has a luminous appearance, and the stem is a little shorter. The wood grain is very soft, the bark is like the bark of an old tree, and the timber is similar to a paulownia tree. Since bee tree is non-toxic, it is a medicinal material that has almost no side effects in any constitution. It has a light taste, and is also used as a cheonghyeolje (淸血劑) and a liquor (利水劑). It is used as a liver medicine by restoring the liver temperature to normal and allowing moisture to be excreted well.

Galyong is a new shoot of arrowroot, and has been eaten with herbs since ancient times. Arrowroot is used as a folk medicine because it has a hemostatic effect when applied by pounding the leaves when bleeding, and the flower is said to be effective in removing alcohol poisoning and bleeding. The roots are rich in starch and are often used as food. The root of arrowroot is called galgeun, and is used as a medicine when measles, dysentery, diarrhea, chest tightness, thirst, tastelessness, and digestion. In particular, catechin contained in arrowroot is known to be good for hangover removal.

Hereinafter, a manufacturing process of a hangover-relieving beverage using bean sprouts according to the present invention will be described.

Bean sprouts used in bean sprout extracts are grown using yellow soybean water. Specifically, the yellow tot water is a mixing step (S12) of mixing the loess and water; After the mixing step (S12), the layer separation step (S14) of leaving until the loess and water are layered; And it is obtained through the step (S16) for obtaining only the water separated after the separation step (S14).

The present invention uses only the supernatant after the loess is settled after mixing with loess when cultivating soybean sprouts.If the loess is mixed with loess, the growth rate of the bean sprouts is significantly lowered due to the loess.

Accordingly, the present invention has the advantage that the fishy smell of the bean sprouts is significantly reduced when compared to the bean sprouts grown using ordinary water, so that the feeling of rejection during drinking can be reduced, and minerals contained in the loess can be contained in the bean sprouts.

On the other hand, ginger juice may be further included in the yellow tot water used for cultivation of bean sprouts. This can further reduce the smell of bean sprouts due to the smell of ginger juice. In addition, ginger's blood circulation promoting effect can further increase the efficiency in improving liver function.

When preparing a complex extract of bean sprouts and wood ear mushrooms, it is advantageous in terms of nutrients because vitamin D is more abundant to use after naturally drying the wood ear mushrooms, rather than using them as they are. When using bean sprouts, use all the heads, stems, and roots to maximize the content of aspartic acid.

The complex extract is a first extraction step (S22) of heating the wood ear mushroom powder into a solvent; And it consists of a second extraction step (S24) of heating the bean sprouts into the extract of the first extraction step (S22).

In the first extraction step (S22), water, which is a hydrophilic solvent, is used as the solvent. In addition, it is also possible to use the same yellow bean sprouts that were used when making the bean sprouts, or bean sprout juice to maximize the efficacy of the bean sprouts. Bean sprout juice is obtained by removing the skin of the bean sprouts by using a juicer or by crushing the bean sprouts.

In addition, in the second extraction step (S24), in addition to the bean sprouts, bee wood and browning may be further added. Bee tree and galyong are medicinal materials that help improve hangovers, and galyong in particular has the advantage of enhancing the taste of the drink with its unique aroma and taste.

On the other hand, the present invention may further include ingredients that are commonly added during food production. For example, it can be any one or more of protein, carbohydrate, fat, nutrient, flavoring and flavoring.

Carbohydrates include monosaccharides such as glucose and fructose; Disaccharides such as maltose, sucrose, and oligosaccharides; And polysaccharides such as dextrin and cyclodextrin; And sugar alcohols such as xylitol, sorbitol, and erythritol.

As flavoring agents, natural flavoring agents [taumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.]) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used.

The ratio of natural carbohydrates is preferably selected from 0.01 to 0.04 parts by weight per 100 parts by weight of the health food of the present invention, preferably from about 0.02 to 0.03 parts by weight.

When the beverage of the present invention is prepared as a drink, citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, fruit juice, cephalic extract, jujube extract, licorice extract, and the like may be additionally included in addition to the active ingredients of the present invention.

In addition, the beverage of the present invention includes various nutrients, vitamins, electrolytes, flavoring agents, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, Carbonating agents used in carbonated beverages may be contained.

In addition, the beverage of the present invention may further contain flesh for the production of natural fruit juice, fruit juice beverage and vegetable beverage. These components may be used independently or in combination. The ratio of these additives is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the beverage of the present invention.

Steps to prepare bean sprouts

The bean sprouts of the hangover-relieving drink using bean sprouts according to the present invention are technically characterized by cultivation using yellow tot water. Specifically, after mixing groundwater with good viscous loess, it is placed in a deep pot such as Jangdokdae and left for 24 hours. Then, separate the supernatant from the water and loess layer. Hwangtotmul supernatant is poured into the prepared bean sprouts seeds, soaked for 3 hours, and then grown for 3 days by regularly sprinkling the Hwangtotmul supernatant in a blackout environment.

Stages of preparation of wood ear mushrooms

Wood ear mushrooms play a secondary role in catching the fishy smell of bean sprouts. Wood ear mushrooms are crushed after drying in the sun for 3 days.

Example 1

Add 6ℓ of water to 1kg of wood ear mushroom powder, and heat it over low heat for 12 hours to make wood ear mushroom concentrate. After mixing the wood ear mushroom concentrate, 30kg of bean sprouts, and 7ℓ of water, put it in an herbal medicine extractor, extract hot water for 3 hours, and cool at room temperature.

Example 2

60kg of bean sprouts are juiced using a juicer to prepare 6ℓ of bean sprouts juice, and 1 kg of wood ear mushroom powder is added thereto, and then heated over low heat for 12 hours to make wood ear mushroom concentrate. After mixing the wood ear mushroom concentrate, 30kg of bean sprouts, and 7ℓ of water, put it in an herbal medicine extractor, extract hot water for 3 hours, and cool at room temperature.

Example 3

60kg of bean sprouts are juiced using a juicer to prepare 6ℓ of bean sprouts juice, and 1 kg of wood ear mushroom powder is added thereto, and then heated over low heat for 12 hours to make wood ear mushroom concentrate. After mixing wood ear mushroom concentrate, bean sprouts 30kg, bee tree 1kg, browning 500g, and 7ℓ of water, put them in an herbal medicine extractor, extract hot water for 3 hours, and cool at room temperature.

Comparative Example 1

Add 6ℓ of water to 1kg of wood ear mushroom powder, and heat it over low heat for 12 hours to make wood ear mushroom concentrate. After mixing the wood ear mushroom concentrate, 30kg of domestic bean sprouts on the market and 7ℓ of water, put it in an herbal extractor and extract with hot water for 3 hours.

Comparative Example 2

60kg of bean sprouts are juiced using a juicer to prepare 6ℓ of bean sprouts juice, and 1 kg of wood ear mushroom powder is added thereto, and then heated over low heat for 12 hours to make wood ear mushroom concentrate. After mixing the wood ear mushroom concentrate, 30kg of bean sprouts, and 7ℓ of water, put it in an herbal medicine extractor, extract hot water for 3 hours, and cool at room temperature.

Sensory test

The day before the sensory test, 20 men and women in their 20s to 60s (hereinafter referred to as'participants') who drank more than their own alcoholic beverages were asked to taste the beverages prepared in Examples and Comparative Examples. For accurate results, all participants were asked to drink the same beverage, and the test was conducted over 5 weeks at 1-week intervals. The order of evaluation was performed randomly, not in the order of the table below for objectivity, and the actual order of implementation was in the order of Example 2 → Example 1 → Comparative Example 2 → Example 3 → Comparative Example 1. The evaluation items were evaluated on a 5-point scale for fishy taste, sweet taste, throat and overall evaluation, and 5 points were very good, while 1 point was set as a very poor condition. The sensory test results are shown in Table 1 below. For reference, the case where there was no fishy taste was measured based on 5 points.

Fishy taste Sweet taste Sequel Preference Example 1 3.8±0.62 1.4±0.50 4.1±0.55 3.05±0.60 Example 2 3.6±0.60 1.45±0.51 4.3±0.80 3.0±0.56 Example 3 4.15±0.59 2.1±0.55 4.5±0.61 3.5±0.51 Comparative Example 1 1.6±0.50 1.45±0.51 1.85±0.67 1.7±0.80 Comparative Example 2 1.1±0.31 1.45±0.51 1.5±0.51 1.55±0.69

When comparing Example 1 and Comparative Example 1, there was no significant difference in sweetness, but the opinion that the fishy aroma peculiar to bean sprouts was strong in the fishy taste. There was also a difference in the sequel, which was a lot of respondents who answered that they were not comfortable with the stomach due to the fishy taste of bean sprouts while having a hangover. It is believed that this reflects the psychological effects of the taste itself, regardless of whether or not acetaldehyde, which is known as the main cause of hangover, is actually decomposed.

In the case of Example 2, when compared to Example 1, there was almost no difference in the fishy taste even though the amount of bean sprouts increased by 3 times. Compared to Example 1, the slightly fishy taste seemed to increase, but it was not significant. When compared with Comparative Example 2, there was a big difference, but most of the participants gave the opinion that it was very filthy. In the case of Example 2, it was confirmed that the active ingredient content of the bean sprouts was very high, so that the effect could be maximized and the taste could be maintained.

In the case of Example 3, it can be seen that the sweet taste was relatively increased while the fishy taste was further reduced compared to Examples 1 and 2. In addition, it can be seen that the preference is relatively high.

In the overall preference evaluation, the examples also did not receive a very high score, but this is because many participants answered that the reason was the heterogeneity that occurs when the hangover drink using bean sprouts is relatively unfamiliar, and the smell of bean sprouts comes from the drink. Is judged. Even so, it is judged not to be a problem when considering the low preference of hangover-relieving drinks overall, and the preference for sequel is considered to be observable, and it is not considered to be a significant level considering the excellent hangover effect of bean sprouts.

As described above, the hangover-relieving drink using bean sprouts according to the present invention is a drink that is good for hangovers by reducing the characteristic fishy aroma of bean sprouts to produce a drink of a compliant level and maximizing liver function improvement of bean sprouts. It can be seen that it is.

Claims (7)

Contain as an active ingredient a complex extract including bean sprout extract and wood ear mushroom extract,
The bean sprouts of the bean sprout extract are cultivated using Hwangtot water,
The Hwangtotmul,
Mixing step of mixing the loess and water (S12);
After the mixing step (S12), a layer separation step (S14) in which the loess and water are left to separate layers; And
It is obtained through the step (S16) of obtaining only the water separated after the layer separation step (S14),
Ginger juice is further included in the yellow tot water,
The complex extract,
A first extraction step (S22) of adding wood ear mushroom powder to a solvent and heating; And
It is extracted through a second extraction step (S24) of putting bean sprouts into the extract of the first extraction step (S22) and heating,
The solvent of the first extraction step (S22) is bean sprout juice,
The complex extract, a hangover relief drink using bean sprouts, characterized in that it further comprises a bee tree extract and browning extract.
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