KR20010036048A - Beverage composition for protection drunkage - Google Patents
Beverage composition for protection drunkage Download PDFInfo
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- KR20010036048A KR20010036048A KR1019990042884A KR19990042884A KR20010036048A KR 20010036048 A KR20010036048 A KR 20010036048A KR 1019990042884 A KR1019990042884 A KR 1019990042884A KR 19990042884 A KR19990042884 A KR 19990042884A KR 20010036048 A KR20010036048 A KR 20010036048A
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- 239000000203 mixture Substances 0.000 title claims abstract description 17
- 235000013361 beverage Nutrition 0.000 title abstract description 16
- 206010019133 Hangover Diseases 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 5
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 3
- 229930091371 Fructose Natural products 0.000 claims abstract description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 3
- 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
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 3
- 241000018646 Pinus brutia Species 0.000 claims abstract description 3
- 239000008213 purified water Substances 0.000 claims abstract description 3
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract 2
- 239000005715 Fructose Substances 0.000 claims abstract 2
- 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 abstract 2
- 229930003268 Vitamin C Natural products 0.000 claims abstract 2
- 235000019154 vitamin C Nutrition 0.000 claims abstract 2
- 239000011718 vitamin C Substances 0.000 claims abstract 2
- 241000209020 Cornus Species 0.000 claims description 2
- 240000002045 Guettarda speciosa Species 0.000 claims description 2
- 229940069445 licorice extract Drugs 0.000 claims description 2
- 235000015206 pear juice Nutrition 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims 1
- 230000004060 metabolic process Effects 0.000 abstract description 6
- 235000014676 Phragmites communis Nutrition 0.000 abstract description 3
- 244000061520 Angelica archangelica Species 0.000 abstract 1
- 241000759833 Cornus officinalis Species 0.000 abstract 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract 1
- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 229930003471 Vitamin B2 Natural products 0.000 abstract 1
- 230000001476 alcoholic effect Effects 0.000 abstract 1
- 229960002477 riboflavin Drugs 0.000 abstract 1
- 235000019164 vitamin B2 Nutrition 0.000 abstract 1
- 239000011716 vitamin B2 Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 33
- 235000019441 ethanol Nutrition 0.000 description 22
- 239000000047 product Substances 0.000 description 13
- 230000035622 drinking Effects 0.000 description 8
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 241000700159 Rattus Species 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 206010019233 Headaches Diseases 0.000 description 3
- 206010047700 Vomiting Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 231100000869 headache Toxicity 0.000 description 3
- 230000008673 vomiting Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000005856 abnormality Effects 0.000 description 2
- 230000007059 acute toxicity Effects 0.000 description 2
- 231100000403 acute toxicity Toxicity 0.000 description 2
- 238000010171 animal model Methods 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000795489 Abutilon angulatum Species 0.000 description 1
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 1
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N Arginine Chemical compound OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 241000269837 Artemisia dubia Species 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Chemical compound OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000006696 biosynthetic metabolic pathway Effects 0.000 description 1
- 238000009534 blood test Methods 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 125000000325 methylidene group Chemical group [H]C([H])=* 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002953 phosphate buffered saline Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 150000003333 secondary alcohols Chemical class 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 238000012453 sprague-dawley rat model Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000003809 water extraction Methods 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
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant 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
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
- A23V2250/7044—Vitamin B2
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)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 숙취해소용 음료조성물에 관한 것으로, 더욱 상세하게는 본 발명은 노근(蘆根)추출물에 몇가지 보조제를 첨가하여 됨을 특징으로 하는 숙취해소용 음료조성물에 관한 것이다.The present invention relates to a beverage composition for hangover relief, and more particularly, the present invention relates to a beverage composition for hangover resolution, characterized in that a few supplements are added to the root extract.
일반적으로 음주 후 인체내에서 발생하는 숙취 현상은 알콜 그 자체의 독성보다는 다음 화학반응으로 표현되는 그의 1차 분해산물인 아세트알데히드에 의한 것으로 알려져 있다.In general, the hangover phenomenon occurring in the human body after drinking alcohol is known to be caused by acetaldehyde, its first degradation product expressed by the following chemical reaction rather than the toxicity of alcohol itself.
즉, 알콜이 알콜분해효소류에 의해 분해되면서 먼저 아세트알데히드로 전환되고 그 다음 중간대사산물인 아세트산으로 된다. 이 과정에서 아세트알데히드는 간세포와 뇌세포의 손상을 가져오며 구토, 두통이 일어나고 심하면 오한이나 복통이 일어나 숙취의 원인이 되는 것이다.In other words, alcohol is decomposed by alcoholases, which are first converted to acetaldehyde and then to the intermediate metabolite acetic acid. In this process, acetaldehyde causes damage to liver cells and brain cells, vomiting, headaches, severe chills and abdominal pain, causing hangovers.
본 발명자들은 노근추출물에 몇가지 보조물질을 혼합한 음료조성물을 만취된 사람에게 투여하였을 때 대체로 만취후 1/2∼1시간 이내에 혈색이 정상이 되며, 두통이나 구토증세가 완전 해소됨을 확인하였는데 이와 같은 결과는 노근의 유효성분 중 Asparagin과 Arginin 등의 아미노산 성분과 전화당이 체내에 먼저 분해될 때 수분이 급격히 유리되어 세포나 혈류로 환류되면서 생성되는 발생기 산소 [O]에 의하여 숙취현상을 유발하는 아세트알데히드의 생합성 경로를 차단하도록 Alcohol dehydrogenase의 효소활성을 억제하는 것으로 보이며 몇가지 보조제도 상기 효소활성을 억제하는 쪽으로 작용하는 것으로 나타났다.The present inventors confirmed that when a beverage composition containing several auxiliary substances in the root extract is administered to an intoxicated person, blood color becomes normal within 1/2 to 1 hour after ingestion, and headache or vomiting are completely resolved. Is an acetaldehyde that causes hangover by the generator oxygen [O], which is produced when the amino acid components such as Asparagin and Arginin and the invert sugar are first decomposed into the body, and are rapidly released into the cell or blood stream. It has been shown to inhibit the enzyme activity of Alcohol dehydrogenase to block the biosynthetic pathway of, and several auxiliaries have been shown to act to inhibit the enzyme activity.
따라서, 본 발명의 목적은 상기와 같은 점들을 감안하여 숙취해소용 음료조성물을 제공함에 있다.Accordingly, an object of the present invention is to provide a beverage composition for hangover relief in view of the above points.
본 발명의 상기 목적은 숙취 해소에 적합한 음료조성물을 제조하고 이를 음주 후 경구투여하고 혈중알콜농도와 맥박의 수 및 안색의 경시적 변화를 측정함으로서 달성하였다.The above object of the present invention was achieved by preparing a beverage composition suitable for hangover and administering it orally after drinking and measuring the change in blood alcohol concentration and pulse number and complexion over time.
이하, 본 발명의 구체적인 구성 및 작용을 실시예를 들어 설명하지만 본 발명의 권리범위는 이들 실시예에만 한정하지 아니하고 그 보조물질의 종류와 함량을 변경시켜 얼마든지 그 설계를 변경할 수 있는 바, 이와 같은 균등물의 단순한 변경이나 그들의 수치한정은 본 발명의 권리범위에 속하는 것은 물론이다.Hereinafter, the specific configuration and operation of the present invention will be described by way of examples, but the scope of the present invention is not limited only to these embodiments, and can be changed as much as possible by changing the type and content of the auxiliary material. Simple modifications of the same equivalents and their numerical limitations are of course within the scope of the present invention.
본 발명의 숙취해소용 음료조성물은 노근(蘆根)의 열수 또는 유기용매 추출액에 몇가지 보조물질을 첨가하여서 되는 것이다.The hangover composition of the present invention is obtained by adding some auxiliary substances to the hot water or organic solvent extract of an old root.
본 발명에서 사용되는 노근은 갈대(Phragmites communis Trin)의 뿌리로서 연못이나 개울가에 자생하는 다년생 초본식물로서 우리나라 제주, 전북, 경북, 충남, 강원, 경기, 함남, 함북지방에 걸쳐 널리 야생하고 있다. 노근은 한약재의 일부로서 종래 한방에서는 해독제, 이뇨제(중약대사전, 고금중약집성)로 사용하여 왔을 뿐 그 성분이 정성적으로 또는 정량적으로 분석된 바 없으며, 식품자원으로서 그 열수추출물 또는 유기용매 추출물의 사용방법은 공연히 실시된 바 없다.Root used in the present invention is a perennial herbaceous plant that grows in a pond or stream as a root of Phragmites communis Trin and is widely wild throughout Jeju, Jeonbuk, Gyeongbuk, Chungnam, Gangwon, Gyeonggi, Hamnam, and Hambuk provinces. Root is a part of Chinese herbal medicine, which has been used as an antidote and diuretic (medical Chinese medicine dictionary, high gold and Chinese medicine) in traditional Chinese medicine, but its components have not been analyzed qualitatively or quantitatively. The method of use has never been performed.
본 발명에서 사용하는 노근은 국내 연기군산으로 그늘에서 말린 것을 사용한다. 노근추출물은 열수 추출한 것 또는 에칠알코올로 추출한 것 어느것이나 좋다. 또 1차 열수 추출하고 2차 알콜로 추출한 것을 혼합 사용할 수도 있다.The old root used in the present invention uses dried in the shade as a domestic smoke group. The root extract may be either hot water extracted or ethanol extracted. In addition, it is also possible to use a mixture of the first hot water extracted and extracted with secondary alcohol.
열수추출시 첨가하는 물(H2O)의 양은 노근무게의 2∼10배가 좋으나 본 발명에서는 5배의 것을 사용하고 1시간 추출한 것을 사용하였다.The amount of water (H 2 O) added during hot water extraction is 2 to 10 times better than the weight of the furnace, but in the present invention, 5 times and used for 1 hour extraction were used.
본 발명의 주재가 되는 노근추출물 이외의 보조재들은 통상의 열수 추출방법을 사용하였으며 주재가 되는 노근과 같이 5배의 열수에 1시간 추출액을 사용하였다.Auxiliary materials other than the furnace extract, which is the subject of the present invention, used a conventional hydrothermal extraction method, and used the extract for 1 hour in 5 times the hot water as the main furnace.
본 발명 숙취해소음료 조성물의 배합성분의 함량은 잘 훈련된 패널리스트에 의하여 향미와 색택의 강도를 5단계 측정법(아주 강하다 5점 ····아주 약하다 1점)으로 Panel test를 실시하여 통계처리하였다.The content of the ingredients of the hangover beverage composition of the present invention is statistically processed by a panel trained by a well-trained panelist using a five-step measurement method (very strong 5 points ... very weak 1 point). It was.
본 발명 숙취해소음료 조성물의 주재가 되는 노근추출물은 무색, 무취이므로 특별히 별도로 색택이나 향미를 보강하거나 제거하기 용이한 특징도 있다. 다만, 본 발명 음료의 당도는 10∼13°Brix, 산도는 0.3∼0.6%, pH 3.5∼5.0으로 유지하는 것이 바람직하다.The root extract of the present invention, which is the main ingredient of the hangover beverage composition, is colorless and odorless, so that it is particularly easy to reinforce or remove color tack or flavor. However, it is preferable to maintain the sugar content of the beverage of the present invention at 10 to 13 ° Brix, the acidity at 0.3 to 0.6%, and the pH of 3.5 to 5.0.
본 발명의 숙취해소음료의 주재가 되는 노근추출물은 그 자체가 방부성이 뛰어나므로 별도의 방부제나 보존재의 첨가가 불필요하다는 또 다른 특징이 있다.The root extract of the present invention, which is the main ingredient of the hangover drink, has an additional feature that it is not necessary to add an additional preservative or preservative because it has excellent antiseptic properties.
이하, 본 발명을 실제 조성의 실시예를 들어 설명한다.Hereinafter, the present invention will be described with reference to examples of the actual composition.
실험예 1 : 제품의 이화학적 성질 분석Experimental Example 1 Analysis of Physicochemical Properties of Products
상기 실시예 1∼5 제품의 당도는 굴절당도계로 측정하고 총산(산도%)과 pH를 측정한 결과는 다음 표 2와 같았다.The sugar content of the Examples 1 to 5 products was measured with a refractive sugar meter, and the total acidity (acidity%) and pH were measured.
실험예 2 : 동물실험Experimental Example 2: Animal Experiment
또, 상기 본 발명 상기 실시예 1∼5 제품을 동물에 투여하여 본 발명 음료가 실험동물의 알콜대사에 미치는 영향을 조사하였다.In addition, the effects of the beverage of the present invention on the alcohol metabolism of the experimental animals were investigated by administering the above products of Examples 1 to 5 of the present invention to animals.
실험동물은 3주형 스프라그-돌리 흰쥐를 사용하였고 실험기간동안 실내온도 25℃를 유지시켰으며 사료는 자유롭게 섭취하도록 급이하고 음료수는 증류수를 공급하였다.The experimental animals were three-week-old Sprague-Dawley rats, and maintained at room temperature of 25 ° C. during the experiment. The animals were fed freely and fed with distilled water.
실험기간 중 5개 실험구와 1개 대조구 각 5마리의 흰쥐 도합 30마리를 24시간 절식시킨 후 Stainless steel zonde(10cm)를 사용하여 위장에 본 발명 실시예 1∼5 제품을 2mL/kg 단위량으로 투여하고 대조군에는 생리식염수만 투여하였다.During the experimental period, 30 rats of 5 rats and 5 control rats each were fasted for 24 hours, and then stainless steel zonde (10 cm) was used to digest the present invention Examples 1 to 5 in 2 mL / kg units. In the control group, only saline was administered.
실시예 1∼5 제품의 투여 후 1시간에 흰쥐들을 모두 희생시킨 다음 뇌와 간을 적출하여 무게를 측정하고 인산으로 완충된 생리식염수를 0.5mL/g tissue 단위량으로 처리하여 4℃에서 실험을 실시하였다.Example 1 to 5 rats were sacrificed 1 hour after the administration of the product, the brain and liver were extracted and weighed, and treated with phosphate buffered saline in 0.5mL / g tissue unit amount experiment at 4 ℃ Was carried out.
뇌와 간을 조직균질기(Tissue Homogenizer)로 균질화하여 180㎕ 에펜도르프 튜브에 옮기고 0.5㎕의 Methylene Chroride를 가한 후 Vortex mixer로 격렬하게 교반하여 탈수하고 다시 교반한 다음 얼음에 보관하여 분석하였다. 조직 중 EtOH의 정량을 에틸아세테이트와 에탄올 사이의 표준곡선에서 얻은 회귀직선식과 내부표준으로 사용한 에틸아세테이트를 기준하여 계산하였다.The brain and liver were homogenized with a tissue homogenizer, transferred to 180 μl Eppendorf tubes, 0.5 μl Methylene Chroride was added, vigorously stirred with a Vortex mixer, dehydrated, stirred and stored on ice for analysis. Quantification of EtOH in the tissue was calculated based on the regression line obtained from the standard curve between ethyl acetate and ethanol and ethyl acetate used as an internal standard.
실험결과는 표 3과 같다.The experimental results are shown in Table 3.
상기 동물실험결과 알 수 있듯이 본 발명 제품은 알콜음용 1시간 전후에 알콜대사가 현저히 촉진되며 노근추출물이 많이 함유될수록(실시예 5 제품) 탁월한 것을 알 수 있었다.As can be seen from the animal test results, the product of the present invention was significantly promoted alcohol metabolism about 1 hour before and after alcohol drinking, and it was found that the more contained the root extract (Example 5 product), the better.
실험예 3 . 안전성(급성독성) 실험Experimental Example 3. Safety (Acute Toxicity) Experiment
본 발명 시료 실시예 1∼5 제품을 사용하여 상기 실험예 2와 같은 방법으로하여 ICR계 4주령 웅성 mouse(체중 20∼24g)에 경구투여용 Zonde를 사용하여 경구투여한 실험결과는 다음 표 4와 같다.Experimental results of oral administration of Zonde for oral administration to an ICR-based male 4 week-old male (weight 20-24 g) in the same manner as in Experiment 2 using the products of Examples 1 to 5 of the present invention are shown in Table 4 below. Same as
실험동물에 투여한 Dose는 본 발명시료 4mL/kg mouse/day로 하여 1시간 간격씩 1일 2회 투여하였다.Dose administered to the test animals was administered twice a day at an interval of 1 hour with the sample 4mL / kg mouse / day of the present invention.
실험예 4 . 알콜취, 맥박수 및 안색의 경시적 변화 조사Experimental Example 4. Investigation of changes in alcohol odor, pulse rate and complexion over time
본 발명 실시예 5 제품의 시료음료를 알콜대사에 이상이 없는 건강한 20∼40대 남자 5명을 피검사로 선정하여 각각 30분간 알콜농도 25%의 소주 200mL를 마시게하고 음주 후 매 10분간격으로 알콜취, 맥박수 및 안색의 경시적 변화를 관찰하였다.Inventive Example 5 Five healthy 20-40 males with no abnormalities in alcohol metabolism were selected as the blood test, and drink 200 mL of soju at 25% alcohol concentration for 30 minutes each and drink every 10 minutes after drinking. The change in alcohol odor, pulse rate and complexion was observed over time.
알콜취는 음주측정용 Alcohol detector로 측정하고 맥박은 1분동안의 박동수를 측정하였으며, 안색변화는 5명의 관찰자를 별도 선정하여 피검자의 안색상태를 육안관찰하여 평균점수를 도출하였다(안색상태 - 5점 : 매우 빨갛다. 4점 : 약간 빨갛다. 3점 : 정상. 2점 : 약간 창백하다. 1점 : 매우 창백하다).Alcohol odor was measured by alcohol detector for alcohol measurement, and pulse was measured for 1 minute, and the change of complexion was selected by five observers separately, and the average score was obtained by visual observation of the subject's complexion state (pigment state-5 3 points: Normal 2 points: Slightly pale 1 point: Very pale)
상기 실험결과는 다음 표 5와 같다.The experimental results are shown in Table 5 below.
상기 실험결과에서 알 수 있듯이 보통의 시중 숙취음료를 마신 경우 30분이 경과되어야 알콜농도(%)가 0.0160 이하가 되는데 반하여 본 발명 제품은 10분만 경과하여도 상기 값보다 훨씬 낮으며 시중 숙취음료의 경우 음용 후 3시간 정도 경과되어야 알콜농도가 0.0010 이하가 되는데 비하여 본 발명 제품은 50분만 경과되어도 상기 값 이하가 됨을 알 수 있어 본 발명 음료의 알콜대사능이 탁월하게 높은 것을 알 수 있었다.As can be seen from the above test results, the alcohol concentration (%) is less than 0.0160 when 30 minutes have elapsed after drinking a commercial hangover drink, whereas the product of the present invention is much lower than the above value even after 10 minutes. After 3 hours of drinking the alcohol concentration is 0.0010 or less, whereas the product of the present invention can be seen that even after 50 minutes or less, the alcohol metabolism of the beverage of the present invention was found to be excellently high.
이와 같은 실험결과는 맥박수와 안색의 경시적 변화값도 유사한 결과를 나타내었다. 본 실험에 참여한 패널은 음주 후 보통의 두통이나 오한, 구토를 일으키던 사람도 이와 같은 알콜대사 이상에 의한 고통이 없었다.The experimental results showed similar results with changes in pulse rate and complexion over time. The panel participated in the study showed that even those who had normal headaches, chills and vomiting after drinking did not suffer from these abnormalities.
상기 실시예와 실험예를 통하여 확인할 수 있는 바와 같이, 본 발명 노근추출물을 주재로한 숙취해소용 음료 조성물은 알콜대사에 뛰어난 효과가 있으므로 숙취방지 음료산업상 매우 유용한 발명인 것이다.As can be confirmed through the above examples and experimental examples, the hangover beverage composition mainly based on the present invention of the root extract is a very useful invention in the hangover beverage industry because it has an excellent effect on alcohol metabolism.
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| KR20010076695A (en) * | 2000-01-27 | 2001-08-16 | 황무연 | Functional Beverage and the process for preparation thereof |
| KR20010091310A (en) * | 2000-03-14 | 2001-10-23 | 황무연 | Beverage composition for prevention of drunkage and process for preparation thereof |
| KR100379973B1 (en) * | 2000-11-28 | 2003-04-16 | 김현영 | Chinese Medicine Composition for Dissolving Suffer from Aftereffects of Drink and Method of Preparing the Same |
| KR100426925B1 (en) * | 2001-09-07 | 2004-04-13 | 황무연 | Beverage composition for treating hangover |
| KR20040031495A (en) * | 2002-10-07 | 2004-04-13 | 박일돈 | a silk tree.herb.scorched rice tone with tea and soft drink |
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| KR100456758B1 (en) * | 2001-11-30 | 2004-11-16 | 김세나 | A functional alcohol-diluting solution |
| KR20060040138A (en) * | 2004-11-04 | 2006-05-10 | 이재일 | Manufacturing method of beverage |
| KR100690071B1 (en) * | 2005-09-16 | 2007-03-08 | 주식회사 벤스랩 | Functional composition for the prevention and improvement of hangover |
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| KR20010076695A (en) * | 2000-01-27 | 2001-08-16 | 황무연 | Functional Beverage and the process for preparation thereof |
| KR20010091310A (en) * | 2000-03-14 | 2001-10-23 | 황무연 | Beverage composition for prevention of drunkage and process for preparation thereof |
| KR100379973B1 (en) * | 2000-11-28 | 2003-04-16 | 김현영 | Chinese Medicine Composition for Dissolving Suffer from Aftereffects of Drink and Method of Preparing the Same |
| KR100426925B1 (en) * | 2001-09-07 | 2004-04-13 | 황무연 | Beverage composition for treating hangover |
| KR100456758B1 (en) * | 2001-11-30 | 2004-11-16 | 김세나 | A functional alcohol-diluting solution |
| KR100448680B1 (en) * | 2002-01-16 | 2004-09-16 | 주식회사 싸이젠하베스트 | Composition for curing hangover containing decursinol as an active ingredient |
| KR20040031495A (en) * | 2002-10-07 | 2004-04-13 | 박일돈 | a silk tree.herb.scorched rice tone with tea and soft drink |
| US8344473B2 (en) | 2004-07-07 | 2013-01-01 | Renesas Electronics Corporation | Method for manufacturing non-volatile semiconductor memory device, and non-volatile semiconductor memory device |
| KR20060040138A (en) * | 2004-11-04 | 2006-05-10 | 이재일 | Manufacturing method of beverage |
| KR100690071B1 (en) * | 2005-09-16 | 2007-03-08 | 주식회사 벤스랩 | Functional composition for the prevention and improvement of hangover |
| KR100915893B1 (en) * | 2006-10-13 | 2009-09-07 | 김광수 | Herb Extracts and Functional Food using the same for Obviating and Curing Hangover |
| KR100877839B1 (en) * | 2007-06-05 | 2009-01-08 | 권휘정 | Manufacturing Method of Pear Juice and Pear Juice Manufactured thereby |
| KR20160076145A (en) | 2014-12-22 | 2016-06-30 | 공유빈 | Composition for prevention or treatment of alcoholic fatty liver disease |
| CN105054192A (en) * | 2015-08-12 | 2015-11-18 | 安徽广印堂中药股份有限公司 | Heating clearing, lung moistening and thirsty quenching plant beverage and preparation method thereof |
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