KR102451542B1 - Instant burnt paper for hangover relief containing natural extracts and its manufacturing method - Google Patents

Abstract

The present invention relates to an instant nurungji for relieving a hangover containing a natural extract and a method for preparing the same, and more specifically, for this, the first step is the instant nurungji production step, and the second step is the natural material material-1 (slugs, turmeric, sprouted barley) ) powdering step, the third step is the powdering step of natural product material-2 (H. fern fruit, roe deer mushroom, black root, licorice), and the fourth step is natural extract mixing (natural material-1 powder + natural material-2) Powder) step, the fifth step relates to a method for preparing instant nurungji for hangover relief containing natural extracts, including the product step.

Description

Instant burnt paper for hangover relief containing natural extracts and its manufacturing method

The present invention relates to a method for preparing instant nurungji for relieving a hangover containing a natural extract by adding a natural extract for relieving a hangover to instant nurungji. It is prepared in the first powdering step of refining, the second powdering step of mixing and pulverizing the powdery mildew fruit, roe deer gooseberry, brown root, and licorice, and the mixing step of mixing the instant nurungji and the first and second powders, and a natural extract It is a technology related to instant nureungji and its manufacturing method that can help relieve hangovers.

Slugs are used medicinally and edible, and their habitats are in soil, under thatched roofs, rotten trees, and haystacks. As for the efficacy, it is rich in protein and unsaturated fatty acids, and the larvae of the larvae have been used for medicinal purposes since a long time ago. It is also said to be used for anticancer and lowering blood pressure.

Turmeric is a perennial succulent herb belonging to the ginger family, and its distribution is in Korea and China. Looking at the plant form and weakness shown in the Bogam of Dongdong, the rhizome of a plant is strong and the tuberous root is called turmeric. The main ingredients are about 0.3% of a yellow pigment composed of curcumin, a diketone compound, which is a yellow crystal component of the root, and its derivative hydroxycinamorphperiroylmethane, about 0.3% of essential oil, 1-5% of essential oil, about 50% of starch, It consists of 5% crude fiber, 4% ash, and about 16% water. In terms of efficacy, it is helpful for jaundice, menstrual pain, hematemesis, nosebleed hematuria, etc.

Sprout barley refers to young barley sprouts that have germinated about 10 to 20 centimeters from barley, and the main ingredients are policosanol, polyphenol (saponarin), iron, magnesium, beta-glucan, dietary fiber, and vitamin C. It is known to be helpful in preventing colds, dissolving fat, strengthening immunity, lowering cholesterol, relieving hangover, preventing depression, improving high blood pressure and liver function, preventing adult diseases, and having anticancer effects.

The other names for hutgae trees are hokkaea tree, flax seed tree, mulberry, baekseokjap, jijo, and sumil. It is mainly distributed in Japan and China, and the parts used are fruits and seeds with a phyllotaxis, and the total equivalent in the stem of the fruit is about 13%, and it is also contained under the skin and around the inside of the duct. It is known to have detoxification and improvement of liver function.

The origin of the roe deer mushroom is Korea, Japan, and China, and the habitat is the stem of a broad-leaved tree, and the size is about 5 to 20 cm in the diameter of the mushroom cap. The main nutrients are β-glucan, dietary fiber, and niacin. effect. It is known to help improve chronic enteritis, increase immune function, prevent dementia, and improve diabetes. It is also popular as a diet food due to its low calorie and abundant moisture content.

Root is a deciduous, broad-leaved, tendril tree belonging to the legume family. The main distribution is Korea, Taiwan, and Japan. It contains a large amount of starch, isoflavone daidzein, daidgin, and other asparagine, glutamic acid, and vitamin A. and CRK, and the efficacy is known to be helpful in antipyretic, dry stomach, headache, anemia, indigestion, dysentery, and strong restraint. Licorice is a perennial herb belonging to the legume family, and its production areas are China, Spain, and Korea. Representative types are Spanish licorice and Ural licorice. , liquiritigenin, asparagine, lyricidin, etc. are contained. Efficacy includes detoxification, liver function recovery, hepatitis, urticaria, eczema, antitussive expectorant action, antihistamine, antiacetylcholine action, weight gain, white blood cell increase, diuretic action, and anti-inflammatory action.

Conventional nurungji manufacturing techniques include "Nurungji for instant meal replacement and manufacturing method" of Application No. 10-2003-0029716, "Functional Nurungji and manufacturing method thereof" of Application No. 10-2011-0144861, Application No. 10-2010-0067733 "Nurungji Containing Shiraegi and Cheonggukjang and Food and Manufacturing Method Using the same", "Method for manufacturing Nurungji" of Application No. 10-2012-0053599, "Nurungji including curry and manufacturing method thereof" of Application No. 10-2014-0157437 ", "Nurungji using Gaba rice and its manufacturing method" in Application No. 10-2014-0124076, "Nurungji including green tea and manufacturing method thereof" in Application No. 10-2014-0153066, "Instant Nurungji using registration number 10-1043452" manufacturing method", Registration No. 10-1540996 "Black Garlic Nurungji Manufacturing Method", Registration No. 10-1584269 "Nerve Stimulation Type Nurungji Manufacturing Method", Registration No. 10-1615349 "Banana Nurungji Manufacturing Method", etc. Patents related to hangover relieving include "A method of manufacturing a hangover drink using lacquer extract" of Application No. 10-2016-0093897, and "Manufacturing and manufacturing method of a hangover drink containing lotus leaf extract containing lotus leaf extract" of Application No. 10-2003-0003828 , "Beverage composition for relieving hangover" of Application No. 10-2005-0015906, "Beverage composition for relieving hangover containing black ginseng extract" of Application No. 10-2018-0110814, "Beverage composition using bean sprouts" of Application No. 10-2014-0009227 Hangover relieving drink and manufacturing method thereof", "Hangover relieving drink using roe deer mushroom" of Application No. 10-2009-0026609, "Hangover relieving beverage composition containing earth worm" of Application No. 10-2018-0114745, Registration No. Although applications and registrations have been made for “hangover relieving beverage composition” of No. 10-1524373 and “hangover relieving beverage containing fermented bean sprouts” of registration No. 10-0989869, these are instant noodles for relieving hangover containing natural extracts as in this patent. on the manufacturing method The technology and its use have not been reported so far.

Until now, hangover remedies were in the form of drinks or pills, but recently, due to the diverse preferences of consumers, the demand for fusion food with traditional food and hangover relieving natural substances. High added value of Korean agricultural products by developing instant noodles, which are convenient by pouring water, and natural extracts that satisfy both the food science compatibility of pre-treated hangover relieving natural substances and the convenience of consumers. The purpose is to develop a method for producing instant nurungji for hangover relief containing natural extracts containing new functionalities suitable for consumer preference and health promotion.

Accordingly, the present invention provides an instant nurungji manufacturing step of mixing nurungji and Pu'er tea extract, putting it in a container provided, and then cooling it at room temperature for 18 to 24 hours, then aging it to prepare instant nurungji; Slugs, turmeric, and sprouted barley are mixed at 1:1:1 (w/w/w) to form a primary mixture, and the primary mixture and sterilized water are mixed at 1:5 (w/w) to form a secondary Forming a mixture, inoculating 2% by weight of powdered lactic acid bacteria in the secondary mixture, fermenting at 30 to 35° C. for 24 to 36 hours, and freeze-drying and powdering the fermented fermented product to form a first powder fire stage; It is a mixture of 100:50:50:50 (w/w/w/w) mixture of Heotgae tree fruit, Hepatica serrata, licorice root, and licorice root at a ratio of 1:8-10 (w/w) with germinated bean sprout extract. Then, a second powdering step of extracting 5 to 6 hours at 121 ℃, 1.5 atm, and then freeze-drying and pulverizing the extract to form a second powder; A mixing step of mixing the first powder, the second powder, and sugar in a ratio of 1.5:3:0.5 (w/w/w); After the mixing step, packaging and commercialization step of putting the mixed mixture and water in a box provided with instant nurungji and mixing step at a ratio of 10: 1 to 7: 250 (w/w/w); It is characterized in that it includes a technical feature.

In the step of preparing nurungji, a mixture of 200 g of nurungji and 500 ml of Pu-erh tea extract is boiled at 150-180° C. for 30 minutes in a container, and the Pu-erh tea extract is Pu-erh tea: 2 to 3 with deep sea water: It is technically characterized by extraction at a ratio of 97 to 98 (w/w) at 150 to 160 ° C. for 15 to 20 minutes.

In the cooling and aging of the nurungji manufacturing step, 90% of the boiled mixture is filled in a bamboo barrel sealed on one side, sealed with two layers of shoji paper, and stored at 4°C for 24 hours and at 20°C for 8 hours in a storage room for 4-5 hours. It is a technical feature of aging repeatedly.

As for the sterilization water of the first powdering step, 500 grams of dried sageum was washed 3 times with tap water, mixed with 2 liters of mineral water, boiled at 120° C. for 1-2 hours, and then cooled. It is characterized in that it is mixed at 10: 85 (w/w/w) and passed through 3 layers of sterilization gauze after treatment at 121°C, 1.5 atm, and 20 minutes with a high-pressure sterilizer.

The germinated bean sprout extract of the second powdering step is mixed with 1 cm germinated bean sprouts and deep sea water 1: 1.5-2 (w/w), put in a glass pot, and put in a gas stove at 130-140° C. for 10-15 minutes After boiling and cooling, it is technically characterized by passing three layers of sterilization gauze.

After the mixing step, it is a technical feature to include a packaging and commercialization step of putting the mixed mixture and water at 10: 1-7: 250 (w/w/w) after the mixing step with instant nurungji in the provided box and packaging. do.

According to the instant nurungji for hangover relief containing the natural extract of the present invention and its manufacturing method, the natural extract for hangover relief, which is known to have functionality, and the nurungji, which is a transformation of rice, the national staple, is natural in terms of consumer preference and health. By manufacturing instant nurungji for hangover relieving containing extract, the final product is a functional hangover relieving food-type invention with improved consumer preference with high functional quality and improved nutritive value.

1 is a process diagram showing a preferred embodiment of the present invention;

Hereinafter, with reference to FIG. 1, the preferred configuration and operation of the present invention for achieving the above object will be described with reference to the accompanying drawings.

The present invention is an instant nurungji manufacturing method for hangover relief containing a natural extract. .

(1) Instant Nurungji Manufacturing Step

The nurungji manufacturing step was prepared by dividing the sample → boiling → cooling → aging → drying step.

① For the sample, commercially purchased brown rice noodles (in the morning, brown rice noodles, Taeseong Farm, Korea) were used.

② As a boiling step, a mixture of 200 g of nurungji and 500 ml of Pu-erh tea extract was boiled at 150-180° C. for 30 minutes and used. The Puer tea extract used at this time was extracted after cooling at 150~160°C for 15~20 minutes at a ratio of Vietnamese wild Puer tea: deep sea water and 2-3:97~98 (w/w).

③ In the cooling step, the boiled mixture was slowly cooled at room temperature (20-25° C.) for 18 to 24 hours.

④ In the maturation stage, about 90% of the cooled mixture is filled in a bamboo barrel sealed on one side (diameter × height = about 6 cm × about 20 cm, domestically produced), sealed with two layers of shoji paper, and stored in a storage room at 4°C for 24 hours 20 It was aged by repeating storage for 8 hours at ℃ 4 to 5 times.

⑤ Drying was used by freeze-drying the aged mixture.

(2) 1st powdering step (natural materials (slugs, turmeric, sprouted barley)))

In this step, commercially purchased slugs (produced in Hamyang-gun, Gyeongnam), turmeric (produced in Jindo-gun, Jeollanam-do), and sprouted barley (produced in Hapcheon-gun, Gyeongsangnam-do) were mixed in a mixing machine ( Samil, K- 253, Korea) for 10 minutes, mix the mixture and sterilized water at a ratio of 1: 5 (w/w), and then mix and inoculate powdered lactic acid bacteria (DH Pharm, Korea) at a ratio of 2% by weight 30~35 After fermentation at ℃ 24 to 36 hours, freeze-dried, and then pulverized to form a first powder.

At this time, the sterilized water used is 500 grams of Daseulgi (domestic product) washed 3 times with tap water, mixed with 2 liters of mineral water, boiled at 120°C for 1 to 2 hours, cooled, and then used to use this to powder: Daseulgi Contents: bottled water At a mixing ratio of 5: 10: 85 (w/w/w), the filtrate passed through 3 layers of sterilization gauze after treatment at 121°C, 1.5 atm, and 20 minutes in a high-pressure sterilizer was used as the final sterilization water.

(3) 2nd powdering step (natural ingredients (Hungae tree fruit, Hepatica serrata, black root, licorice))

In this step, 100: 50: 50: 50 (w/w) of commercially purchased Heotgae tree fruit (produced in Sancheong-gun, Gyeongsangnam-do), roe deer mushroom (purchased from a commercial pharmacy), galgeun (purchased from a commercial pharmacy), and licorice (purchased from a commercial pharmacy) /w/w) after mixing at a ratio of 1:8-10 (w/w) with the mixture and the 1cm germinated bean sprout extract, after extraction at 121°C and 1.5 atm for 5-6 hours, pass through one layer of sterilization gauze The filtrate and the passed extract were freeze-dried and then pulverized to form a second powder.

The 1cm germinated bean sprout extract used at this time was mixed with 1cm germinated bean sprouts and deep sea water at a ratio of 1: 1.5-2 (w/w), put in a glass pot, and kneaded at 130-140°C for 10-15 minutes on a gas stove. After cooling, the filtrate passed through 3 layers of sterilization gauze was used as the final 1 cm germinated bean sprout extract.

(4) Mixing step (instant nurungji, 1st powder, 2nd powder)

This step is: 1st powder : 2nd powder : 1.5 : 3 : 0.5 (w/w/w) with a mixing ratio of natural organic sugar (commercially purchased), and then mixed in a vacuum mixer (Daeil, K-25, Korea) What was mixed for 10 minutes using a was used as the final natural extract mixture.

(5) Packaging and commercialization stage

This step is a step of packaging and commercializing instant noodles, the mixture mixed in the mixing step, and water (mineral water) in a packaging box provided at a ratio of 10: 1-7: 250 (w/w/w), and is optimal. Packed in the optimal ratio to represent the degree of preference.

Experiment)

(1) Sensory evaluation example of instant nurungji to relieve hangover according to the amount of powder mixture containing natural extract

In the present invention, the sensory evaluation measurement of instant nurungji to relieve hangover according to the amount of powder mixture containing the natural extract added was shown in Table 1.

Instant Nurungji: 1st and 2nd powder mixture: mineral water (w/w/w) colour flavor taste overall sign 10: 0: 250 3.1 3.4 3.3 3.1 10:1:250 3.5 3.6 3.5 3.2 10:5:250 3.8 3.8 4.2 4.4 10: 7: 250 3.2 3.6 4.0 3.3

1) The given value is the average of three times, and a five-point method by a sensory inspector (10) (1-very bad, 2-bad, 3-moderate, 4-good, 5-very good)

① Sensory test

Referring to Table 1, the sensory test was performed by 10 well-trained panelists using a 5-point intensity method (very bad: 1 point, bad: 2 points, average: 3 points, good). : 4 points, very good : 5 points).

② Sensory evaluation result of instant nurungji to relieve hangover according to the added amount of powder mixture containing natural extract

Referring to Table 1, in color, flavor, taste, and overall preference, the embodiment of the powder mixing ratio 10: 5: 250 (w/w/w) containing the natural extract showed the highest value.

(2) Example of antioxidative effect evaluation of instant nurungji to relieve hangover according to the amount of powder mixture containing natural extract

In the present invention, the antioxidant effect of instant nurungji to relieve hangover according to the added amount of the powder mixture containing the natural extract was measured as shown in Table 2.

Instant Nurungji: 1st and 2nd powder: mineral water (w/w/w) DPPH
(%,Inhibition) Total polyphenol content
(μgGAE/g) 10: 0: 250 60.21 164.35 10:1:250 64.23 190.26 10:5:250 73.97 220.52 10: 7: 250 70.12 238.33

① Total polyphenol content

The total phenol content was measured using the Folin-Ciocalteu method. After adding 20 ml of methanol to 10 g of the sample, centrifugation was performed at room temperature for 24 hours to obtain 5 ml of a supernatant solution, concentrated under reduced pressure, and then dissolved 3 ml of methanol and used to measure the polyphenol content. To a 96 well-plate, 1 ml of a 2% Na ₂ CO ₃ solution was added to 50 μl of the extract, and left for 3 minutes, and then 50 μl of 50% Folin-Ciocalteu reagent was added. After 30 minutes, the absorbance value of the reaction solution was measured at 750 nm, and 0.1% gallic acid was used as a standard material. As a measuring device, an ELISA reader (Infinite F50, Tecan, Switzerland) was used.

②DPPH radical scavenging ability

DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was measured by modifying Broyce's method, and the DPPH solution was used at a concentration of 0.1% and measured as follows. After reacting for 30 minutes with DPPH and methanol 1:1 (C), methanol (Co), DPPH and sample 1:1 (S), and sample and methanol 1:1 (So) for 30 minutes, ELISA reader (Sunrise basic, Tecan) at 517 nm , Austria) was used to measure the absorbance. After repeating each experiment three times and averaging, the degree of decrease in absorbance for the control was calculated by the following formula.

DPPH radical scavenging activity (%)=[1-(S-So)/(C-Co)]x100

③ Anti-oxidation effect of instant nurungji to relieve hangover according to the amount of mixture containing natural extract powder

Referring to Table 2, the antioxidant effect is the DPPH inhibitory activity, the natural extract powder mixing ratio is 10: 5: 250 (w/w/w), and the total polyphenol content is the natural extract powder mixing ratio 10: 7: 250 (w /w/w) showed the highest value.

(3) Example of alcohol concentration change using a respiratory meter for instant nurungji to relieve hangover according to the addition amount of powder mixture containing natural extract

In the present invention, the change in alcohol concentration using a respiratory meter for instant hangover relief according to the addition amount of the powder mixture containing the natural extract was shown as shown in Table 3.

Instant Nurungji: 1st and 2nd powder mixture: Mineral water (w/w/w) Hours after drinking (hours) One 2 3 4 5 6 10: 0: 250 0.073 0.071 0.063 0.053 0.040 0.034 10:1:250 0.072 0.069 0.057 0.043 0.032 0.022 10:5:250 0.077 0.065 0.050 0.033 0.023 0.011 10: 7: 250 0.076 0.069 0.046 0.037 0.030 0.017

1) The given value is the average of three times

① Alcohol measurement

Referring to Table 3, the prepared sample was divided into examples of 4 groups consisting of 3 experimenters, respectively, and the alcohol concentration during breathing was measured with an alcohol breathalyzer for 6 hours in units of 1 hour (Sentech Korea Portable Breathalyzer, ALC-2, Korea) was measured using Before the measurement, after a simple meal, drink 1 bottle of commercial soju (16.5%), and after about 30 minutes, the hangover relief according to the amount of the natural extract powder mixture was added.

② Relief from hangover according to the amount of powder mixture containing natural extracts Changes in alcohol concentration using instant nurungji respirator

Referring to Table 3, alcohol concentration natural extract powder mixing using a respiratory meter

The example with a ratio of 10:5:250 (w/w/w) showed the lowest value.

(4) Example of change in alcohol dehydrogenase (ADH) activity and aldehyde dehydrogenase (ALDH) activity of instant nurungji to relieve hangover according to the amount of powder mixture containing natural extract

In the present invention, changes in alcohol dehydrogenase (ADH) activity and aldehyde dehydrogenase (ALDH) activity of instant nurungji for hangover relief according to the amount of powder mixture containing natural extracts added are shown in Table 4.

Instant Nurungji: 1st and 2nd powder mixture: Mineral water (w/w/w) activation(%) ADH
(alcohol dehydrogenase ALDH
(aldehyde dehydrogenase) 10: 0: 250 101±2 103±2 10:1:250 221±3 167±5 10:5:250 461±7 240±12 10: 7: 250 446±4 235±7

1) The given value is the average of three times

①ADH activity measurement

To measure the activity of alcohol degrading enzyme (ADH) of a powder mixture containing a natural extract, add 0.8 g NAD to 3 mL of calcium pyrophosphate buffer (pH 9.0) using an ethanol assay kit and dissolve at 20 ° C. Extract powder mixture 77mg/mL FH After reaction for 3 minutes, the value measured at absorbance 340 nm is R1, 5 μl of alcohol-degrading enzyme (ADH) is added, and after reaction for 10 minutes, the value measured at absorbance 340 nm is R2, control is The activity of alcohol degrading enzyme (ADH) using purified water was calculated as follows.

ADH (%) = sample (R2 - R1) / control (R2 - R1) × 100

②ALDH activity measurement

To measure the activity of acetaldehyde degrading enzyme (ALDH) in a powder mixture containing a natural extract, add 0.8 g NAD to 3 mL of calcium pyrophosphate buffer (pH 9.0) using an acetaldehyde assay kit and dissolve at 20 °C, then 300 μl of the mixture 77mg/mL FH of the natural extract powder mixture was reacted for 3 minutes, the absorbance value measured at 340 nm was R1, 5 μl of acetaldehyde degrading enzyme (ALDH) was added, and after 10 minutes reaction, the absorbance value measured at 340 nm was R2 , and as a control, purified water was used to measure the activity of acetaldehyde degrading enzyme (ALDH).

ALDH (%) = sample (R2 - R1) / control (R2 - R1) × 100

③ Results of changes in alcohol dehydrogenase (ADH) activity and aldehyde dehydrogenase (ALDH) activity of instant nurungji

Referring to Table 4, alcohol dehydrogenase (ADH) activity and aldehyde dehydrogenase (ALDH) activity of instant nurungji to relieve hangover according to the amount of powder mixture containing natural extract added are natural extract powder mixing ratio 10: The example of 5:250 (w/w/w) showed the highest value.

delete

Claims (7)

In the method for preparing instant noodles for relieving hangover,
An instant nurungji manufacturing step of mixing nurungji and Pu'er tea extract, putting it in a provided container, boiling it, cooling it at room temperature for 18 to 24 hours, and then aging it to prepare instant nurungji;
Slugs, turmeric, and sprouted barley are mixed at 1:1:1 (w/w/w) to form a primary mixture, and the primary mixture and sterilized water are mixed at 1:5 (w/w) to form a secondary Forming a mixture, inoculating 2% by weight of powdered lactic acid bacteria in the secondary mixture, fermenting at 30 to 35° C. for 24 to 36 hours, and freeze-drying and powdering the fermented fermented product to form a first powder fire stage;
It is a mixture of 100:50:50:50 (w/w/w/w) mixture of Heotgae tree fruit, Hepatica serrata, licorice root, and licorice root at a ratio of 1:8-10 (w/w) with germinated bean sprout extract. Then, a second powdering step of extracting 5 to 6 hours at 121 ℃, 1.5 atm, and then freeze-drying and pulverizing the extract to form a second powder;
A mixing step of mixing the first powder, the second powder, and sugar in a ratio of 1.5:3:0.5 (w/w/w);
After the mixing step, packaging and commercialization step of putting the mixed mixture and water in a box provided with instant nurungji and mixing step at a ratio of 10: 1 to 7: 250 (w/w/w); Instant Nurungji manufacturing method for relieving hangover with natural extract, characterized in that it comprises a.
2. The method of claim 1,
The nurungji manufacturing step is
Boil the mixture of 200 grams of nurungji and 500 ml of Pu'er tea extract at 150-180°C for 30 minutes in a container provided.
The Pu-erh tea extract is instantaneous for hangover relief containing natural extracts, characterized in that it is extracted at 150-160 ° C for 15-20 minutes at a ratio of Pu-erh tea: deep sea water and 2-3: 97-98 (w/w). How to make nurungji.
The method of claim 1,
The cooling and aging of the nurungji manufacturing step is,
A natural extract characterized in that the boiled mixture is filled 90% in a bamboo barrel sealed on one side, sealed with two layers of shoji paper, and stored in a storage room for 24 hours at 4°C and 8 hours at 20°C, followed by repeated aging 4-5 times. A method of making instant noodles for hangover relief.
The method of claim 1,
The sterilization water of the first powdering step is,
After washing 500 g of sageum ginseng washed 3 times with tap water, mix with 2 liters of mineral water, boil at 120°C for 1 to 2 hours, and then cool. An instant nurungji manufacturing method for hangover relief containing natural extracts, characterized in that the mixture is mixed and processed at 121°C, 1.5 atmospheres, and 20 minutes with a high-pressure sterilizer and then passed through 3 layers of sterilization gauze.
The method of claim 1,
The germinated bean sprout extract of the second powdering step is,
1cm germinated bean sprouts and deep sea water are mixed at a ratio of 1:1.5-2 (w/w), put in a glass pot, boil for 10-15 minutes at 130-140℃ on a gas stove, cool, and then pass through 3 layers of sterilization gauze. Instant Nurungji manufacturing method for hangover relief containing natural extracts.
delete An instant nurungji for relieving a hangover containing a natural extract, characterized in that it is prepared by the instant nurungji manufacturing method of any one of claims 1 to 5.

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