KR19980075248A - Mixed drinks and preparation methods thereof - Google Patents
Mixed drinks and preparation methods thereof Download PDFInfo
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- KR19980075248A KR19980075248A KR1019970011409A KR19970011409A KR19980075248A KR 19980075248 A KR19980075248 A KR 19980075248A KR 1019970011409 A KR1019970011409 A KR 1019970011409A KR 19970011409 A KR19970011409 A KR 19970011409A KR 19980075248 A KR19980075248 A KR 19980075248A
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- KR
- South Korea
- Prior art keywords
- weight
- extract
- honey
- mixed
- maturation
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Links
- 238000002360 preparation method Methods 0.000 title description 9
- 239000000284 extract Substances 0.000 claims abstract description 26
- 235000012907 honey Nutrition 0.000 claims abstract description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013361 beverage Nutrition 0.000 claims abstract description 13
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 210000003056 antler Anatomy 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 239000008280 blood Substances 0.000 claims abstract description 8
- 210000004369 blood Anatomy 0.000 claims abstract description 8
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 7
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 7
- 241000207199 Citrus Species 0.000 claims abstract description 7
- 235000021279 black bean Nutrition 0.000 claims abstract description 7
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 7
- 210000000056 organ Anatomy 0.000 claims abstract description 7
- 241000282994 Cervidae Species 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 5
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 5
- 229940069445 licorice extract Drugs 0.000 claims abstract description 5
- 210000004207 dermis Anatomy 0.000 claims abstract description 4
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 4
- 229940002508 ginger extract Drugs 0.000 claims abstract description 4
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 3
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 3
- 235000009566 rice Nutrition 0.000 claims abstract description 3
- 210000003491 skin Anatomy 0.000 claims abstract description 3
- 241000675108 Citrus tangerina Species 0.000 claims abstract 3
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- 230000035800 maturation Effects 0.000 claims description 8
- 241001465754 Metazoa Species 0.000 claims description 6
- 210000002257 embryonic structure Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 3
- 235000020230 cinnamon extract Nutrition 0.000 claims description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims 2
- 244000246386 Mentha pulegium Species 0.000 claims 1
- 235000016257 Mentha pulegium Nutrition 0.000 claims 1
- 235000004357 Mentha x piperita Nutrition 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 150000001298 alcohols Chemical class 0.000 claims 1
- 244000013123 dwarf bean Species 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 235000001050 hortel pimenta Nutrition 0.000 claims 1
- 239000010903 husk Substances 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- UZUODNWWWUQRIR-UHFFFAOYSA-L disodium;3-aminonaphthalene-1,5-disulfonate Chemical compound [Na+].[Na+].C1=CC=C(S([O-])(=O)=O)C2=CC(N)=CC(S([O-])(=O)=O)=C21 UZUODNWWWUQRIR-UHFFFAOYSA-L 0.000 abstract 1
- 239000007787 solid Substances 0.000 description 12
- 241001672694 Citrus reticulata Species 0.000 description 7
- 230000035622 drinking Effects 0.000 description 7
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000019997 soju Nutrition 0.000 description 4
- 206010019133 Hangover Diseases 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 2
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 2
- 240000005250 Chrysanthemum indicum Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 201000007930 alcohol dependence Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- -1 dding Species 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 229960002743 glutamine Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000037306 mature skin Effects 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
- A23V2250/7042—Vitamin B1
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
- A23V2250/7044—Vitamin B2
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
녹용과 꿀의 성숙엑스 1-5중량%, 생인삼과 꿀의 성숙엑스 5-10중량%, 자라생혈, 육신, 장기와 꿀의 성숙엑스 1-5중량%, 자라와 꿀의 성숙엑스 1-5중량% 그리고 국화엑스 5-10중량%, 밀감피(진피)엑스 5-15중량%, 미배아, 흑두생순, 명귤차엑스 10-20중량%, 생강엑스 5-15중량%, 감초엑스 10-20중량%, 계피엑스 5-15중량%, 숙지황 5-15중량% 그리고 식염 1-5%, 비타민 B1, B2, C 및 구연산, 박하 등을 함유한 알콜농도를 저하시킬 수 있는 혼합음료 및 그 제조방법에 관한 것이다.1-5% by weight of deer antler and honey, 5-10% by weight of raw ginseng and honey, 1-5% by weight of mature blood, flesh, organs and honey 5% by weight and 5-10% by weight of chrysanthemum extract, 5-15% by weight of citrus skin (dermis), rice germ, black bean sprouts, tangerine tea extract 10-20% by weight, ginger extract 5-15% by weight, licorice extract 10 Mixtures that can lower alcohol concentrations containing -20% by weight, 5-15% by weight of cinnamon, 5-15% by weight of sucrose and 1-5% of salt, vitamins B 1 , B 2 , C and citric acid and mint It relates to a beverage and a method for producing the same.
Description
본 발명은 음주전후 또는 필요시 알콜농도를 낮출 수 있는 천연동식물 원료의 추출물을 함유한 혼합음료 및 그의 제조방법에 관한 것이다.The present invention relates to a mixed beverage containing extracts of natural animal and plant raw materials which can lower the alcohol concentration before and after drinking or if necessary, and a method for producing the same.
술의 주성분인 에탄올이 체내에 들어가게 되면 위에서 일부 대사되고 나머지는 소장에서 대부분이 흡수되어 간으로 이동한다.Ethanol, the main ingredient of alcohol, gets into the body and is partially metabolized in the stomach, and most of it is absorbed by the small intestine and moves to the liver.
알콜섭취시 20%가량 위에서 알콜디하이드로게나제(ADH)의 작용을 받아 아세트알데히드(acetaldehyde)로 산화되어 독성이 일부 제거되지만 장기간 알콜섭취시에는 이 효소의 활성이 저하되어 인체내에 축적된다.(New Eng. J. Medicine 319; 1639, 1988)When alcohol is ingested, it is oxidized to acetaldehyde by the action of alcohol dehydrogenase (ADH) in the stomach, and some of the toxicity is removed, but during the long-term alcohol intake, the activity of this enzyme decreases and accumulates in the human body. New Eng.J. Medicine 319; 1639, 1988)
그럼에도 불구하고 현 사회적인 복잡성과 여러이유에서 스트레스(stress)로부터 탈출 방법으로 술(酒)에 의존하는 경우가 날로 증가하고 있어 이로인한 알콜중독에서 오는 가정적, 사회적 병폐가 크다.Nevertheless, in the current social complexity and many reasons, the reliance on alcohol as a way of escape from stress is increasing day by day, resulting in large domestic and social ills from alcoholism.
상기와 같은 알콜섭취로 인한 부작용을 제거할 목적으로 많은 연구가 이루어졌는데 우선 아스파라긴산이 세포내 알콜대사를 촉진시킨다는 실험결과가 보고된바 있고(Korean. J. Biochem. 25, 137-143, 1993), 숙취제거와 관련된 조성물로서 일본특허 平1-207232호(1989)에는 알라닌, 글루타민, 오르니틴과 후추엑기스를 함유한 제제가 소개된바 있으며, 일본특허 平4-342528호(1992)에는 비타민 B2, B6, C 및 시스테인을 함유한 혼합음료가 소개된 바 있다.Many studies have been conducted to eliminate the side effects of alcohol intake, and as a result, an experiment has been reported that aspartic acid promotes intracellular alcohol metabolism (Korean J. Biochem. 25, 137-143, 1993). As a composition related to the removal of a hangover, Japanese Patent No. Hei 1-207232 (1989) introduced a formulation containing alanine, glutamine, ornithine and pepper extract, and Japanese Patent No. Hei 4-342528 (1992) Mixed drinks containing 2 , B 6 , C and cysteine have been introduced.
그런데 상기한 기존의 숙취제거 관련 기술문헌들에는 대개가 알콜섭취로 인해서 상승된 혈중알콜농도와 알콜의 일차적 산화로 생성된 아세트알데히드의 농도를 저하시킬 목적으로 고안된 것이나, 다량의 알콜섭취시에는 알콜대사촉진에 한계가 있어 축적된 아세트알데히드에 의한 부작용을 완전히 해결할 수는 없었다.By the way, the existing technical documents related to hangover removal are designed to lower the concentration of acetaldehyde produced by the primary oxidation of alcohol and the blood alcohol concentration which is increased due to alcohol intake, There was a limit in promoting metabolism, which could not completely solve the side effects caused by accumulated acetaldehyde.
따라서, 본 발명은 술과 함께 음용시 술의 알콜농도를 직접적으로 낮출 수 있는 천연 동식물의 추출엑스를 주재료로 함유한 혼합음료를 제공함에 그 목적이 있다.Therefore, an object of the present invention is to provide a mixed beverage containing as extract the extract of natural animals and plants that can directly lower the alcohol concentration of alcohol when drinking with alcohol.
본 발명의 혼합음료는, 동물성 원료인 녹용과 자라성분을 함유하고, 식물성 원료로는 인삼, 국화, 밀감피(진피), 미배아, 흑두생순, 명귤차의 엑스와 생강, 감초, 계피, 숙지황 엑스를 함유하며 여기에 식염과 비타민 B1, B2및 C와 기타 액성조성제, 방부제, 향료등이 포함된 신규의 혼합음료로서, 먼저 식물성 원료로 혼합하여 1차 37.5℃이하에서 3-4일간 성숙시킨후, 여기서 동물성 원료를 가하여 2차 37.5℃이하에서 5-7일간 성숙시키고 여기에 식염과 비타민, 액성조정제, 방부제, 향료 등을 가하여 전질균일하게 혼합하고 여과하여 제조한다.The mixed beverage of the present invention contains the antler and Zara components, which are animal raw materials, and the vegetable raw materials include ginseng, chrysanthemum, citrus peel (dermis), rice germ, black bean sprouts, tangerine tea and ginger, licorice, cinnamon, and ripe sulfur It is a new mixed beverage containing X and contains salt, vitamins B 1 , B 2 and C, and other liquid composition, preservatives, fragrances, etc. After maturation, the animal raw material is added and matured for 5-7 days at 37.5 ° C. or lower, and salt, vitamins, liquid conditioners, preservatives, flavors, and the like are added to the mixture.
본 발명의 혼합음료에 함유된 성분 및 배합비율을 좀더 상세히 설명하면, 녹용과 꿀의 성숙엑스 1-5중량%, 생인삼과 꿀의 성숙엑스 5-10중량%, 자라생혈, 육신, 장기와 꿀의 성숙엑스 1-5중량%, 자라와 꿀의 성숙엑스 1-5중량% 그리고 국화엑스 5-10중량%, 밀감피(진피)엑스 5-15중량%, 미배아, 흑두생순, 명귤차엑스 10-20중량%, 생강엑스 5-15중량%, 감초엑스 10-20중량%, 계피엑스 5-15중량%, 숙지황 5-15중량% 그리고 식염 1-5%, 비타민 B1, B2, C 및 구연산, 박하 등을 함유토록 한 것이다.When explaining in more detail the components and blending ratio contained in the mixed beverage of the present invention, 1-5% by weight of the mature extract of deer antler and honey, 5-10% by weight of the mature extract of raw ginseng and honey, growing blood, flesh, organs and 1-5% by weight of maturing extract of honey, 1-5% by weight of maturing extract of honey and 5-10% by weight of chrysanthemum extract, 5-15% by weight of citrus skin (dermis), embryos, black bean sprouts, tangerine tea 10-20% by weight, 5-15% by weight ginger, 10-20% by weight licorice, 5-15% by weight cinnamon, 5-15% by weight of sucrose and salt 1-5%, vitamin B 1 , B 2 , C and citric acid, mint and more.
본 발명의 혼합음료는 음주전후 또는 필요시에 1회 25-50ml를 음료수 또는 알콜음료등에 혼합하여 직접 음용하며, 의약품이 아니므로 음주상태에 따라 적절히 가감음용하여도 무방하다.The mixed beverage of the present invention is directly mixed before and after drinking or drinking 25-50ml once a drink or an alcoholic beverage, etc., and may be appropriately added or subtracted according to the drinking condition since it is not a medicine.
포장단위는 10, 25, 50, 75ml의 소형용량 또는 500, 700, 1000, 1500, 2000ml의 대형용량으로 포장하여 제품화할 수 있다.Packaging unit can be packaged in small capacity of 10, 25, 50, 75ml or large capacity of 500, 700, 1000, 1500, 2000ml.
본 발명의 혼합음료는 흔히 마시는 소주(25%)와 약 1:7의 체적비율로 혼합시 알콜농도가 약 4.5%로 저하됨으로 숙취, 알콜중독에 의한 부작용을 사전에 예방할 수 있는 특장점이 있다.The mixed beverage of the present invention has the advantage of preventing the side effects due to hangover, alcoholism in advance because the alcohol concentration is lowered to about 4.5% when mixed with a drinking shochu (25%) and a volume ratio of about 1: 7.
이하 본 발명의 참고예, 제제예 및 실험예 등을 기재하여 더욱 구체화하고자 한다.Reference examples, preparation examples and experimental examples of the present invention will be described below.
[참고예][Reference Example]
1. 녹용과 꿀의 성숙엑스의 제조1. Preparation of mature extract of deer antler and honey
녹용을 세절한후 꿀과 일정비율로 혼합하여 일정기간(37.5℃이하, 20-25일간) 성숙시킨 엑스이다.After cutting the antler, it is mixed with honey at a certain ratio and matured for a certain period (below 37.5 ℃, 20-25 days).
2. 생인삼과 꿀의 성숙엑스의 제조2. Preparation of Mature Ginseng of Raw Ginseng and Honey
세절한 인삼을 꿀과 일정비율로 혼합하여 일정기간(37.5℃이하, 3-4일간) 성숙시킨 엑스이다.Exquisite ginseng is mixed with honey at a certain ratio and matured for a certain period of time (below 37.5 ℃, 3-4 days).
3. 자라생혈, 육신, 장기와 꿀의 성숙엑스의 제조3. Growth of blood, body, organ and honey
자라의 생혈, 육신, 장기를 채집한 후 꿀과 일정비율로 혼합하여 일정기간(37.5℃, 20-25일간) 성숙시켜 얻은 엑스이다.This product is obtained by collecting live blood, body and organs of Zara, and then mixing it with honey at a certain ratio to mature for a certain period (37.5 ℃, 20-25 days).
4. 자라와 꿀의 성숙의 제조4. Manufacture of maturing and maturing of honey
비가식 부분을 제거한 자라분말을 꿀과 일정비율로 혼합하여 일정기간(37.5℃, 20-25일간) 성숙시켜 얻은 엑스이다.Zara powder from which the non-edible portion is removed is mixed with honey at a certain ratio to obtain maturity for a certain period of time (37.5 ℃, 20-25 days).
5. 국화엑스의 제조5. Manufacture of Chrysanthemum X
국화꽃을 건조한후 8배량의 정제수로 100℃이하에서 추출한후 일정고형분(2.0%)이 되도록 80℃이하에서 농축하여 얻은 엑스이다.After drying chrysanthemum flowers, extracted with 8 times of purified water at 100 ℃ or less, and concentrated at 80 ℃ or less to obtain a certain solid (2.0%).
6. 밀감피엑스의 제조6. Preparation of Citrus P-X
밀감의 성숙한 과피를 건조하여 8배량의 정제수로 100℃이하에서 추출한 후 일정고형분(1.8%)이 되도록 80℃이하에서 농축하여 얻은 엑스이다.It is the extract obtained by drying the mature skin of citrus and extracting it under 8 ℃ of purified water at 100 ℃ or below and concentrating at 80 ℃ or less to have a certain solid (1.8%).
7. 미배아, 흑두생순, 명귤차의 성숙엑스의 제조7. Preparation of Mature X of Embryonic, Black Bean Sprout, and Tangerine Tea
미배아 5%, 흑두생순 50%, 명귤차 45% 중량비율로 한 혼합물에 정제수 10배량을 가하여 일정고형분비(4%)가 되도록 농축한후 3-7일간 숙성시킨 추출엑스이다.10% of purified water was added to a mixture of 5% of ungerminated embryos, 50% of black bean sprouts, and 45% of tangerine tea, and then concentrated to a constant solid content (4%) and aged for 3-7 days.
8. 생강엑스의 제조8. Preparation of Ginger Extract
생강을 8배량의 정제수로 100℃이하에서 추출한후 일정고형분(3%)이 되도록 80℃이하에서 농축한 후 얻은 엑스이다.Ginger is extracted with 8 times of purified water at below 100 ℃ and concentrated at below 80 ℃ to get a certain solid (3%).
9. 구움감초엑스의 제조9. Preparation of Gum licorice extract
구운감초를 8배량의 정제수로 100℃이하에서 추출한후 일정고형분(5%)이 되도록 80℃이하에서 농축하여 얻은 엑스이다.Baked licorice is extracted by using 8 times of purified water at below 100 ℃ and concentrated at below 80 ℃ to have a certain solid (5%).
10. 계피엑스의 제조10. Preparation of Cinnamon X
계피를 8배량의 정제수로 100℃이하에서 추출한후 일정고형분(5%)이 되도록 80℃에서 농축하여 얻은 엑스이다.It is extracted by extracting cinnamon with 100 times of purified water below 100 ℃ and concentrating at 80 ℃ to have a certain solid (5%).
[제제예 1][Example 1]
성분 및 배합비율Ingredient and compounding ratio
녹용과 꿀의 성숙엑스 --------------------------- 3.75%,Deer antler and honey maturation extract --------------------------- 3.75%,
생인삼과 꿀의 성숙엑스 ------------------------- 5.5%,Mature ginseng and honey extract ------------------------- 5.5%,
자라생혈,육신,장기와 꿀의 성숙엑스 --------------- 4.0%,Growing blood, flesh, maturity of organs and honey --------------- 4.0%,
자라와 꿀의 성숙엑스 --------------------------- 4.5%,Grow and mature honey --------------------------- 4.5%,
국화엑스(고형분 2.0%) -------------------------- 8.0%,Chrysanthemum extract (solid 2.0%) -------------------------- 8.0%,
밀감피엑스(고형분 1.8%) ------------------------ 10.15%,Citrus P-X (solid content 1.8%) ------------------------ 10.15%,
미배아, 흑두생순, 명귤차의 성숙엑스(고형분 4%) ----- 15.0%,Maturation extract of embryos, black bean sprouts, and tangerine tea (solid 4%) ----- 15.0%,
생강엑스(고형분 3%) ---------------------------- 10.0%,Ginger extract (3% solids) ---------------------------- 10.0%,
구운감초엑스(고형분 5%) ------------------------ 15.22%,Baked licorice extract (5% solids) ------------------------ 15.22%,
계피엑스(고형분 5%) ---------------------------- 10.0%,Cinnamon X (5% solids) ---------------------------- 10.0%,
숙지황 --------------------------------------- 10.0%,Hwangji Hwang --------------------------------------- 10.0%,
구운 천일식염용액 ------------------------------ 2.5%,Baked salt solution ------------------------------ 2.5%,
비타민 B1------------------------------------- 0.007%,Vitamin B 1 ------------------------------------- 0.007%,
비타민 B2------------------------------------- 0.003%,Vitamin B 2 ------------------------------------- 0.003%,
비타민 C -------------------------------------- 0.15%,Vitamin C -------------------------------------- 0.15%,
구연산 ---------------------------------------- 0.24%,Citric acid ---------------------------------------- 0.24%,
구연산 나트륨 ---------------------------------- 0.18%,Sodium citrate ---------------------------------- 0.18%,
PEPPERMINT OIL ------------------------------ 0.75%,PEPPERMINT OIL ------------------------------ 0.75%,
100%100%
제조방법Manufacturing method
1) 먼저 상기 처방원료중 식물성 생약재료인 국화엑스, 밀감피엑스, 미배아, 흑두생순, 명귤차의 성숙, 감초엑스, 계피엑스를 반응조에 투여후 가열교반하여 균일하게 혼화하여 식물성 원료 혼화액을 제조한다.1) First of all, the herbal medicine ingredients of chrysanthemum extract, mandarin peel extract, undeveloped embryos, black bean sprouts, Ming Tangerine tea, licorice extract, cinnamon extract are administered to the reactor and mixed by heating and stirring to uniformly mix the vegetable raw materials. Manufacture.
2) 1)에서 얻은 식물성원료 혼화액을 온도제어기능을 갖는 밀폐형 성숙용기에 넣고 37.5℃이하의 온도에서 3-4일간 숙성시킨다.2) Put the vegetable raw material mixed solution obtained in 1) into a sealed mature container with temperature control function and mature at 37.5 ℃ or less for 3-4 days.
3) 2)의 숙성액에 동물성 생약인 녹용과 자라의 3종의 성숙엑스를 가한후 강제 교반하 숙지황, 식염, 비타민군, 구연산등 처방잔여원료와 부형제 등을 가하고 균질화시킨후 37.5℃이하의 온도에서 5-7일간 혼화, 숙성시킨다.3) After adding three kinds of mature extracts of deer antler and Zara, which are animal herbal medicines, and adding homogenous residues and excipients such as succinate, salt, vitamin group and citric acid under forced stirring, homogenize them, and then lower the temperature to below 37.5 ℃. Mix and mature at temperature for 5-7 days.
4) 3)의 혼화, 숙성액을 여과한후 여액을 일정량(5ml)씩 포장하여 완제품을 한다.4) After mixing the mixed and aged liquid of 3), package the filtrate by 5ml each to produce the finished product.
본 발명 혼합음료의 실험예Experimental Example of the Mixed Drink of the Invention
제제예1에 따라 제조된 혼합음료가 소주(25%)와 혼합시 알콜농도에 미치는 영향을 실험하고 이를 표1에 기재하였다.The effect of the mixed beverage prepared according to Formulation Example 1 on alcohol concentration when mixed with soju (25%) was described in Table 1.
* 혼합비율 : 본 발명의 혼합음료와 소주(25%)의 비율은 1:7* Mixing ratio: the ratio of the mixed beverage and soju (25%) of the present invention is 1: 7
* 실험기기 : 주정계의 이용.* Experimental equipment: Use of alcohol system.
* 측정방법 : 25% 소주 72ml를 메스실린더에 넣고 본 발명의 혼합음료 10ml를 넣은 다음 주정도를 측정한다.* Measuring method: 72% of 25% soju is placed in a measuring cylinder, and 10ml of the mixed beverage of the present invention is measured.
[표 1]TABLE 1
혼합음료가 소주알콜농도에 미치는 영향Effect of Mixed Drink on Soju Alcohol Concentration
따라서, 상기 실험예로 미루어 보아, 본 발명품의 혼합음료와 알콜(술)을 함께 음용시 알콜농도를 현저히 낮출 수 있는 특장점이 있는 것인바, 본 발명은 산업상 매우 이용가치가 있는 발명임이 명백하다.Therefore, in view of the above experimental examples, the beverage and alcohol (sul) of the present invention when drinking together with a feature that can significantly lower the alcohol concentration, it is apparent that the present invention is a very useful invention in the industry. .
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| KR100555683B1 (en) * | 2003-01-27 | 2006-03-03 | 조만수 | A health-support-drink using a herb-medicine-material and its manufacturing method |
| KR100647720B1 (en) * | 2005-03-21 | 2006-11-23 | 한국식품연구원 | Foodstuff for Recovering Hangover |
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| CN102440309A (en) * | 2010-10-12 | 2012-05-09 | 宜昌三峡玉泉寺茶叶有限公司 | Manufacturing process for antler organic tea and preparation thereof |
| CN104273528B (en) * | 2014-09-09 | 2017-03-08 | 李善勇 | There are compositionss for the treatment of toothache effect and preparation method thereof |
| CN104738756A (en) * | 2015-03-05 | 2015-07-01 | 广西大学 | Throat clearing beverage and manufacturing method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0685348B2 (en) * | 1989-06-09 | 1994-10-26 | 三菱電機株式会社 | Induction heating method for slabs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100555683B1 (en) * | 2003-01-27 | 2006-03-03 | 조만수 | A health-support-drink using a herb-medicine-material and its manufacturing method |
| KR100647720B1 (en) * | 2005-03-21 | 2006-11-23 | 한국식품연구원 | Foodstuff for Recovering Hangover |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100218188B1 (en) | 1999-09-01 |
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