KR102370235B1 - Method for producing pure natural tea for eliminating hangover - Google Patents

Abstract

The present invention relates to a producing method of a dried wild pear extract and a producing method of a hangover eliminating tea which is produced by mixing a dried wild pear extract and one or more sub-materials selected from a group consisting of the dried wild pear extract, a Schisandra chinensis fruit extract, an arrowroot concentrate liquid, a Hovenia dulcis extract, a betony extract, and a rowan extract which are produced by the producing method of a dried wild pear extract.

Description

The manufacturing method of pure natural tea for hangover relief {Method for producing pure natural tea for eliminating hangover}

The present invention comprises the steps of (1) aging a mixture of stone pear skins and sugar to prepare an aged stone pear skins; (2) preparing a chrysanthemum extract by adding water to the chrysanthemum petals, extracting, and filtering; (3) Laying ramie leaves on a steamer tray, placing stone pears on the ramie leaves, closing the steamer lid and steaming; (4) immersing the steamed stone pear in step (3) in the chrysanthemum extract prepared in step (2) and then taking it out; (5) immersing the stone pears taken out of step (4) in the aged stone pear skins prepared in step (1), then taking them out and drying; And (6) it relates to a method for producing a dried dried dried dried pear in step (5), followed by filtration, followed by filtration. .

Dolbae ( Pyrus pyrifolia var culta), which grows in the wild, is a Rosaceae family and contains a large amount of vitamin C, calcium, potassium, phosphorus, malic acid, citric acid, fructose, organic acids, magnesium, glucose, polyphenols, flavonoids, and antioxidants. It has a strong sour taste, so it is difficult to consume a large amount as a fruit due to its strong acidity. Ingestion of stone pear with strong acid can harm the gastric mucosa. The effects of Dolbae include strengthening blood vessels, improving liver function, excreting waste products, brain health, and quenching thirst.

In the general alcohol metabolism process, when alcohol is consumed, it is mainly absorbed in the stomach or small intestine. The rest is transported to the liver and metabolized. About 90% of alcohol reaching the liver is oxidized to acetaldehyde by ADH and then oxidized to acetic acid by acetaldehyde dehydrogenase (ALDH). The remaining 10% of alcohol is metabolized to acetaldehyde by catalase.

Acetaldehyde, which is the primary metabolite essential in the metabolic process of ingested alcohol, causes the biggest cause of acute alcohol hangover, namely, nausea, vomiting, dizziness, thirst, lethargy, and the like, leading to a decrease in work ability of the general public. In addition, if alcoholic fatty liver or alcoholic hepatitis occurs and continues to drink alcohol while the liver is in a bad state, cirrhosis may occur. Therefore, although a variety of products have been released to help protect against fat accumulation, liver damage, and hangover caused by drinking, a clear mechanism is not known, so scientific verification is required.

Korean Patent Application Laid-Open No. 2021-0072320 discloses a method for producing a hangover relieving drink using the fruit of Heotgae tree and arrowroot flowers, and Korean Patent No. 1982129 discloses a method for producing a hangover relieving drink, but the hangover relief of the present invention is disclosed. It is different from the manufacturing method of Soyong Geondolbae pure natural tea.

The present invention has been derived by the above requirements, and in the present invention, by using Dol pear, which is known to be good for hangover relief, to prepare extracts and teas that consumers can easily consume, while removing the strong sour taste of Dol pear, the flavor and taste are improved. An object of the present invention is to provide a method of manufacturing dried pear extract and hangover relieving tea, which can improve and increase functionality.

In order to solve the above problems, the present invention comprises the steps of (1) aging a mixture of stone pear skins and sugar to prepare an aged stone pear skins; (2) preparing a chrysanthemum extract by adding water to the chrysanthemum petals, extracting, and filtering; (3) Laying ramie leaves on a steamer tray, placing stone pears on the ramie leaves, closing the steamer lid and steaming; (4) immersing the steamed stone pear in step (3) in the chrysanthemum extract prepared in step (2) and then taking it out; (5) immersing the stone pears taken out of step (4) in the aged stone pear skins prepared in step (1), then taking them out and drying; and (6) adding water to the dried dried dried dried pears of step (5), followed by extraction, and then filtering.

In addition, the present invention provides a dried pear extract prepared by the above method.

In addition, the present invention provides a method for producing a hangover relief tea, characterized in that it is prepared by mixing one or more auxiliary materials selected from the group consisting of the dried pear extract, Schisandra extract, arrowroot concentrate, hutgae extract, gwakhyang extract, and rowan extract. do.

The present invention can reduce the strong sour taste of dolbae through a processing process, so that it can be prepared as an extract that consumers can consume without feeling repulsed. In addition, it is possible to provide hangover relieving tea with improved sensory characteristics by blending omija, kudzu, heotgae, kwakhyang, and rowan fruit in an optimal combination, in addition to stone pear, to harmonize the flavor and taste of the ingredients.

In order to achieve the object of the present invention, the present invention

(1) aging a mixture of stone pear skins and sugar to prepare an aged stone pear skins;

(2) preparing a chrysanthemum extract by adding water to the chrysanthemum petals, extracting, and filtering;

(3) Laying ramie leaves on a steamer tray, placing stone pears on the ramie leaves, closing the steamer lid and steaming;

(4) immersing the steamed stone pear in step (3) in the chrysanthemum extract prepared in step (2) and then taking it out;

(5) immersing the stone pears taken out of step (4) in the aged stone pear skins prepared in step (1), then taking them out and drying; and

(6) It provides a method for producing a dried dried pear extract, characterized in that it comprises the step of extracting and then filtering the dried dried pear in step (5).

The manufacturing method of the dried pear extract of the present invention, more specifically,

(1) aging a mixture of 35 to 45% by weight of stone pear skins and 55 to 65% by weight of sugar at 20 to 25° C. for 20 to 40 days to prepare aged stone pear skins;

(2) after adding 8 to 12 times (v/w) of water compared to chrysanthemum petals to chrysanthemum petals, extracting at 70 to 90° C. for 25 to 35 minutes, then filtering to prepare a chrysanthemum extract;

(3) Laying ramie leaves on a steamer tray, placing a stone pear on the ramie leaves, closing the steamer lid, and steaming at 90-110° C. for 15-25 minutes;

(4) immersing the steamed stone pear in step (3) in the chrysanthemum extract prepared in step (2) at 15 to 25° C. for 8 to 12 minutes and then taking it out;

(5) immersing the stone pears taken out of step (4) in the aged stone pear shells prepared in step (1) for 8 to 12 minutes, then taking them out and drying them at 45 to 55° C. for 2 to 4 days; and

(6) adding water 5 to 9 times (v/w) to the dried dried pear in step (5), extracting it at 70 to 90° C. for 7 to 9 hours, and then filtering,

more specifically

(1) aging a mixture of 40% by weight of stone pear skins and 60% by weight of sugar at 20-25° C. for 30 days to prepare aged stone pear skins;

(2) preparing a chrysanthemum extract by adding 10 times (v/w) water to chrysanthemum petals compared to chrysanthemum petals, extracting at 80° C. for 30 minutes, and then filtering;

(3) Laying ramie leaves on a steamer tray, placing stone pears on the ramie leaves, closing the steamer lid, and steaming at 100° C. for 20 minutes;

(4) immersing the steamed stone pear of step (3) in the chrysanthemum extract prepared in step (2) at 20° C. for 10 minutes and then taking it out;

(5) immersing the stone pears taken out of step (4) in the aged stone pear shells prepared in step (1) for 10 minutes, then taking them out and drying them at 50° C. for 3 days; and

(6) 7 times (v/w) water was added to the dried dried dried pears in step (5), extracted at 80° C. for 8 hours, and then filtered.

Extraction after pre-treatment of stone pears under the same conditions as above reduced the strong sour and bitter taste of stone pears, while increasing the soft taste and producing high-quality dried pear extracts.

The present invention also provides a dried pear extract prepared by the above method.

The present invention also provides a method for producing hangover relieving tea, characterized in that it is prepared by mixing one or more auxiliary materials selected from the group consisting of the dried pear extract, Schisandra extract, kudzu extract, kudzu extract, Kwakhyang extract, and rowan extract. do.

The Schisandra extract may preferably be prepared by adding water 4 to 6 times (v/w) to Schisandra, and then extracting it at 70 to 90° C. for 4 to 6 hours, more preferably adding water to Schisandra 5 times. (v/w) can be prepared by extraction at 80° C. for 5 hours after addition.

In addition, the arrowroot concentrate may be prepared by adding water 6 to 8 times (v/w) to arrowroot, extracting it at 70 to 90° C. for 1 to 3 hours, and then concentrating, more preferably, adding water to arrowroot. It can be prepared by adding 7 times (v/w), extracting at 80° C. for 2 hours, and then concentrating.

In addition, the Huotgae extract can be preferably prepared by adding 4 to 6 times (v/w) of water to Huotgae and then extracting it at 75 to 95° C. for 5 to 7 hours, more preferably adding 5 to 5 times of water to Huotgae. It can be prepared by adding the pear (v/w) and then extracting at 85° C. for 6 hours.

In addition, the Kwakhyang extract can be preferably prepared by adding 2 to 4 times (v/w) of water to Kwakhyang and extracting it at 65 to 85° C. for 7 to 9 hours, and more preferably adding water to Kwakhyang 3 times. It can be prepared by adding times (v/w) and extracting at 75° C. for 8 hours.

In addition, the rowan extract can be preferably prepared by adding water 6-8 times (v/w) to rowan tree and extracting it at 75-95° C. for 4-6 hours, more preferably adding water to rowan tree 7 It can be prepared by adding times (v/w) and extracting at 85° C. for 5 hours.

As described above, it was possible to prepare a hangover relief tea with an improved sensual characteristic in harmony with the aroma and taste of the ingredients while maximizing the hangover relieving effect by mixing an appropriate amount of supplementary ingredients while using the dried pear extract as the main material.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Geondol pear extract

(1) A mixture of 40% by weight of naturally-dried stone pear shells and 60% by weight of sugar was aged in a jar at 20-25° C. for 30 days to prepare aged stone pear shells.

(2) 10 times (v/w) purified water compared to chrysanthemum petals was added to chrysanthemum petals, extracted at 80° C. for 30 minutes, and filtered to prepare a chrysanthemum extract.

(3) Lay the rice seedlings on a steamer tray, and place a stone pear with the skin, seeds and stem removed on the rice seedlings, close the steamer lid, and steam at 100°C for 20 minutes.

(4) The steamed stone pear in step (3) was immersed in the chrysanthemum extract prepared in step (2) at 20° C. for 10 minutes and then taken out.

(5) The stone pear taken out of step (4) was immersed in the aged stone pear shell prepared in step (1) for 10 minutes, then taken out and dried at 52° C. for 3 days.

(6) Purified water was added 7 times (v/w) to the dried dried pear in step (5), extracted at 80° C. for 8 hours, and filtered to prepare a pear extract.

Comparative Example 1. Geondol pear extract

(1) Peel pears with skins, seeds and stems removed were dried at 52° C. for 3 days.

(2) Purified water was added 7 times (v/w) to the dried dried pear in step (1), extracted at 80° C. for 8 hours, and filtered to prepare a pear extract.

Comparative Example 2. Geondol pear extract

(1) After adding 10 times (v/w) purified water to chrysanthemum petals compared to chrysanthemum petals, extraction was performed at 80° C. for 30 minutes, followed by filtration to prepare a chrysanthemum extract.

(2) Lay the rice seedlings on a steamer tray, and place a stone pear with the skin, seeds and stem removed on the rice seedlings, close the steamer lid, and steam at 100° C. for 20 minutes.

(3) The steamed stone pear in step (2) was immersed in the chrysanthemum extract prepared in step (1) at 20° C. for 10 minutes and then taken out.

(4) The stone pear taken out of step (3) was dried at 52° C. for 3 days.

(5) Purified water was added 7 times (v/w) to the dried dried pear in step (4), extracted at 80° C. for 8 hours, and filtered to prepare a pear extract.

Comparative Example 3. Geondol pear extract

(1) A mixture of 40% by weight of naturally-dried stone pear shells and 60% by weight of sugar was aged in a jar at 20-25° C. for 30 days to prepare aged stone pear shells.

(2) Lay the rice seedlings on a steamer tray, and place a stone pear with the skin, seeds and stem removed on the rice seedlings, close the steamer lid, and steam at 100° C. for 20 minutes.

(3) The steamed stone pears in step (2) were immersed in the aged stone pear skins prepared in step (1) for 10 minutes, then taken out and dried at 52° C. for 3 days.

(4) Purified water was added 7 times (v/w) to the dried dried pear in step (3), extracted at 80° C. for 8 hours, and then filtered to prepare a pear extract.

Comparative Example 4. Geondol pear extract

(1) A mixture of 40% by weight of naturally-dried stone pear shells and 60% by weight of sugar was aged in a jar at 20-25° C. for 30 days to prepare aged stone pear shells.

(2) 10 times (v/w) purified water compared to chrysanthemum petals was added to chrysanthemum petals, extracted at 80° C. for 30 minutes, and filtered to prepare a chrysanthemum extract.

(3) After removing the skin, seeds and stems, the stone pear was immersed in the chrysanthemum extract prepared in step (2) at 20° C. for 10 minutes and then taken out.

(4) The stone pear taken out of step (3) was immersed in the aged stone pear shell prepared in step (1) for 10 minutes, then taken out and dried at 52° C. for 3 days.

(5) Purified water was added 7 times (v/w) to the dried dried pear in step (4), extracted at 80° C. for 8 hours, and filtered to prepare a pear extract.

Preparation Example 2. Pure natural tea

To the dried kudzu extract of Preparation Example 1, dried omija extract (5 times (v/w) purified water was added to dried omija and extracted at 80° C. for 5 hours), dried arrowroot concentrate (dried arrowroot with purified water 7 times (v/w)) added and extracted for 2 hours at 80°C, then concentrated), Heotgae extract (purified water was added 5 times (v/w), and extracted at 85° C. for 6 hours), Kwakhyang extract (purified water was added 3 times (v/w) Pure natural tea was prepared by blending the extracts of Rowan tree extract (extracted at 85°C for 5 hours by adding 7 times (v/w) purified water) at 75° C. for 8 hours) at the mixing ratio of Table 1 below.

Pure natural tea blending ratio (wt%) mixing ratio One 2 3 4 5 6 7 8 9 10 11 12 dried pear extract 53 53 58 48 57 50 58 55 62 63 47 47 Dried Schisandra extract 25 25 20 20 27 25 30 33 18 18 33 33 dried arrowroot concentrate - 20 10 15 16 - 11 - 20 - 20 - bullshit 20 - 10 15 - 24 - 11 - 20 - 20 Kwakhyang Extract One One One One - - One One - - - - rowan fruit One One One One One One - - - - - - Sum 100 100 100 100 100 100 100 100 100 100 100 100

Example 1. Measurement of ALDH (Acetaldehyde dehydrogenase) activity

Acetaldehyde dehydrogenase (ALDH) activity was measured using an acetaldehyde kit (Cat. No. 10 668 613 035, Roche Co., USA). NAD tablet (tablet, 0.8 mg/each) was dissolved in 3 mL of potassium diphosphate buffer (pH 9.0), and 0.1 mL of sample was added to 1.5 mL of the mixed solution. Then, after reacting at room temperature for 5 minutes, 0.025 mL of ALDH (4U/each) dissolved in 0.6 mL of distilled water was added, followed by reaction at room temperature for 20 minutes.

Then, the absorbance was measured at 340 nm, and the activity was calculated according to the formula ALDH activity (%) = [(Sample OD-Sample OD(0')) / (Control OD-Control OD(0'))]×100 . In this case, the control group was used by adding distilled water instead of the sample.

ALDH activity of dried pear extract division ALDH activity (%) Preparation Example 1 16.5±0.6 Comparative Example 1 11.1±0.5 Comparative Example 2 13.3±0.2 Comparative Example 3 14.4±0.3 Comparative Example 4 13.6±0.2

As a result of comparison with respect to the activity of ALDH, an enzyme that directly affects the decomposition of acetaldehyde, the dried pear extract of Preparation Example 1 showed the highest activity, and Comparative Example 1 showed the lowest activity.

Example 2. ADH (Alcohol dehydrogenase) activity measurement

The activity of alcohol dehydrogenase (ADH) was measured using an ethanol kit (Cat. No. 10 176 290 035, Roche Co., USA). NAD tablet (tablet, 4 mg/each) was dissolved in 3 mL of potassium diphosphate buffer (pH 9.0), and 0.05 mL of sample was added to 1.5 mL of the mixed solution. Then, after reacting at room temperature for 5 minutes, 0.025 mL of ADH (7000U/1.6 mL) solution was added, followed by reaction at room temperature for 10 minutes. Then, the absorbance was measured at 340 nm, and the activity was calculated by the formula ADH activity (%) = [(Sample OD-Sample OD(0')) / (Control OD-Control OD(0'))]×100 . In this case, the control group was used by adding distilled water instead of the sample.

ADH activity of dried pear extract division ADH activity (%) Preparation Example 1 35.5±1.5 Comparative Example 1 22.6±0.8 Comparative Example 2 29.7±0.7 Comparative Example 3 30.9±1.3 Comparative Example 4 29.9±0.9

As a result of comparing the activity of ADH, which is an enzyme involved in alcohol metabolism in the body, the extract of Preparation Example 1 showed higher ADH activity than the extract of Comparative Examples, so the dried pear extract of the present invention was used for food development with a hangover relieving function. It is considered that it can be used as an active ingredient.

Example 3. Sensory test of Geondolbae extract

For the sensory test, 50 adult males and females were asked to taste the dried pear extract of Preparation Example 1 and Comparative Examples and the pure natural tea (mixture ratio 3) of Preparation Example 2, respectively, and 1 point: Very bad, 4 points: bad, 3 points: average, 4 points: good, 5 points: very good.

Sensory test of dried pear extract sample incense taste overall symbolism Preparation Example 1 4.2 4.2 4.1 Comparative Example 1 3.4 3.3 3.3 Comparative Example 2 4.0 3.6 3.6 Comparative Example 3 3.9 3.7 3.7 Comparative Example 4 4.0 3.7 3.8 Preparation 2 4.4 4.5 4.6

As a result, among the dried pear extracts, Preparation Example 1 showed the highest score in all items. In addition, the preference for pure natural tea (Preparation Example 2) was higher than that of the dried pear extract, confirming that the pure natural tea of the present invention was most suitable for consumers' preferences.

Claims (5)

(1) aging a mixture of stone pear skins and sugar to prepare an aged stone pear skins;
(2) preparing a chrysanthemum extract by adding water to the chrysanthemum petals, extracting, and filtering;
(3) Laying ramie leaves on a steamer tray, placing stone pears on the ramet leaves, closing the steamer lid, and steaming;
(4) immersing the steamed stone pear of step (3) in the chrysanthemum extract prepared in step (2) and then taking it out;
(5) immersing the stone pears taken out of step (4) in the aged stone pear skins prepared in step (1), then taking them out and drying; and
(6) A method of producing a dried dried dried pear extract, characterized in that it comprises the step of filtration after extraction by adding water to the dried dried pear in step (5). The method according to claim 1, wherein the aged stone pear skins in step (1) are prepared by aging a mixture of 35 to 45 wt% of stone pear skins and 55 to 65 wt% of sugar at 20 to 25°C for 20 to 40 days. A method for producing a dried pear extract, characterized in that 3. The method of claim 2,
(1) preparing the aged stone pear skins by aging a mixture of 35-45 wt% of stone pear skins and 55-65 wt% of sugar at 20-25 ° C. for 20-40 days;
(2) preparing chrysanthemum extract by adding 8 to 12 times (v/w) of water compared to chrysanthemum petals to chrysanthemum petals, extracting them at 70 to 90° C. for 25 to 35 minutes, and filtering;
(3) Laying ramie leaves on a steamer tray, placing stone pears on the ramie leaves, closing the steamer lid, and steaming at 90 to 110° C. for 15 to 25 minutes;
(4) immersing the steamed stone pear in step (3) in the chrysanthemum extract prepared in step (2) at 15 to 25° C. for 8 to 12 minutes and then taking it out;
(5) immersing the stone pears taken out of step (4) in the aged stone pear shells prepared in step (1) for 8 to 12 minutes, then taking them out and drying them at 45 to 55° C. for 2 to 4 days; and
(6) by adding 5 to 9 times (v/w) of water to the dried dried dried pear in step (5), extracting it at 70 to 90° C. for 7 to 9 hours, and then filtering it, characterized in that it is prepared A method for producing dried pear extract. A dried pear extract prepared by the method of any one of claims 1 to 3. A method of producing a hangover relieving tea, characterized in that it is prepared by mixing at least one auxiliary material selected from the group consisting of the dried pear extract of claim 4 and Schisandra extract, kudzu extract, heotgae extract, Kwakhyang extract, and rowan extract.