KR20070120220A - How to make hangover-free drinks mainly from buttercups - Google Patents

Abstract

The present invention relates to a beverage production method having a hangover relieving function that is easy to drink by purifying and improving taste and aroma as a main ingredient of buttercups, which are difficult to ingest due to its unique strong aroma. The method for producing a hangover drink containing the buttercup according to the present invention comprises: (a) preparing the buttercup as a green juice solution, (b) mixing hollyhock, hollyhock and water in a 1: 1: 98 ratio. Boiling for 3 to 4 hours at 100 ℃ to 120 ℃ to extract the liquid, (c) Bogi and water mixed in a ratio of 1: 19 to boil for 3 to 4 hours at 100 ℃ to 120 ℃, extracting the liquid, (d) Mixing the additives consisting of pear juice concentrate, fructose, taurine, betaine and vitamin C to the liquid mixture of the above (a), (b) and (c) and stirred for a sufficient time to add all the additives Agitation step of stirring for at least 20 minutes to 40 minutes to dissolve, (e) after the stirring step comprises a step of high temperature sterilization (HTST) for 3 seconds to 5 seconds between 110 ℃ to 130 ℃.

Description

A method of anti-hangover functional beverage that the dropwort for main ingredient}

1 is a manufacturing process diagram according to a preferred embodiment of the present invention.

The present invention relates to a method for producing a hangover beverage containing as a main ingredient excellent in hangover, hangang green juice and walnut tree (earth tree), shedding which has a hangover elimination effect by lowering blood alcohol concentration Fruit juice (Earth disease) and goji berry extract, which is a material with excellent protection of liver function, are mixed at an appropriate ratio and extracted at high temperature. The present invention relates to a method for producing a functional hangover relieving drink characterized by having a hangover relief and liver function protection as well as a fatigue recovery effect.

Buttercup ( Oenanthe javanica ) is a typical food that clears blood and has been cherished since ancient times.It has a unique flavor and taste due to its rich essential oils. to be. According to the agreement and the herbal milk, the parsley has a record that "the parsley clears the head, smooths the large intestine and the small intestine, promotes metabolism, lowers the fever, is effective for rheumatism, and is effective for various conditions." In addition, it is recognized that the effect of lowering blood pressure is one of the foods that high blood pressure patients enjoy, and it is also known to relieve constipation and neutralize or remove various toxic substances in the body.

These effects are mainly due to various flavonoids contained in buttercups, such as Quercetin, Isorhamnetin, Hyperside, Persicarin, etc. Persicarin has recently been introduced in the world-renowned journal (Planta medica, Park et al.).

It is known that flavonoids have an excellent effect on liver protection, antimutagenic and antioxidant effects, and high blood pressure as well as the elimination of hangover after drinking. Its functions, such as antioxidant effects, have already been fully verified.

With the recent economic growth, there has been a trend of increasing liver disease patients including fatty liver due to the increase of obese population due to westernization of diet, stress due to heavy work, heavy drinking or various diseases. In particular, Koreans have a higher rate of liver disease, including hepatitis, than foreigners due to traditional eating habits, and the number of deaths from liver cancer is 23.4 / 100,000.

In particular, the frequent drinking place to relieve the stress caused by heavy work causes chronic fatigue and liver disease.According to the alcohol drinking process, acetaldehyde, which is produced during alcohol metabolism, is not rapidly broken down into carbon dioxide and water. The day after you drink, your hangover continues, such as vomiting, thirst, headache, or loss of appetite.

In order to quickly resolve the hangover, acetaldehyde, which is a metabolite of alcohol absorbed in the body, does not remain in the blood and must be decomposed into water and carbon dioxide by the action of enzymes in our body. It depends on the type and amount of alcohol you drink and your physical condition. However, one thing is certain about the rapid detoxification and release of acetaldehyde.

Therefore, by steadily ingesting foods that can improve liver function in general, it is possible to prevent the rapid liver toxicity caused by drinking in advance, so that various functional foods for the hangover and liver protection before and after drinking are attracting much attention from modern people. The core of various products in this regard can be said to be a hangover drink.

The market for this hangover drink drink has been in the spotlight, and workers in their 30s and 50s, the main drinking age, prefer alcohol, such as shochu or whiskey, and prefer the hangover drink for smooth activities the next day after drinking. Recently, the demand for young people, such as women and college students, is gradually increasing.

Therefore, looking at the patent application for the above purpose, the technology of manufacturing natural tea for hangover elimination as the main raw material of directly powdered leaves, stems, roots of alder and rowan of Korea Patent No. 181168, Korea The present invention relates to health supplement foods for hangover elimination after drinking of Korean Patent Application Publication No. 2002-23770. A technology for manufacturing natural round, taburit, and capsule forms mainly of bark, snow paper and red yangyang of alder, Korea. A technology for manufacturing hangover-relieving beverages by using Korean native hawthorn trees (leaves, stems and berries) and alder extracts of Korean Patent Publication No. 2002-48212 as main ingredients and adding extracts of medicinal herbs and taurine etc. Functional food for hangover elimination made by extracting and concentrating larvae, alder, and 칡 using a solvent mixed with water and ethyl alcohol in a certain ratio Technology for the manufacturing method and the manufacture of hangover relieving drink which is easy to take and quick absorption by human body after drying in the shade after using the bark tree, leaf and fruit of Korea Patent No. 2003-385844 as main ingredients Although the related arts are known, the above patents are mainly prepared by simply adding ingredients extracted or concentrated, which are known to be effective for hangover, and herbs or ingredients having additional functions. There is a problem that can not fully prove the hangover effect.

The present invention is to solve the problems of the conventional similar technologies as described above, and to be produced for the purpose of quickly and in large quantities, inexpensive production of hangover functionality, buttercup juice, wolfberry, hollyhock, hollyhock fruit, It is prepared by mixing pear concentrate, crystalline fructose, taurine, betaine and vitamin C in the optimal combination to remove the unique taste and aroma of conventional buttercup green juice, so that people suffering from hangover after drinking can easily hangover. The present invention provides a method for producing a hangover-relieving beverage whose main ingredient is parsley, which can be removed and protect liver function to protect health.

In order to achieve the object of the present invention as described above, the method for producing a hangover drink containing the present invention of parsley, the method comprises the steps of: (a) preparing a buttercup with green juice, (b) hollyhock, hollyhock fruit and water 1: 1 to 98 ratios to boil for 3 to 4 hours at 100 ℃ ~ 120 ℃ to extract the liquid, (c) Goji and water in a 1: 19 ratio to mix 3 ~ 4 at 100 ℃ ~ 120 ℃ Boiling for a period of time to extract the liquid, (d) to the liquid mixture of the above (a), (b) and (c) pear juice concentrate, fructose, taurine, betaine, vitamin C, additives and water Agitation step of mixing for a sufficient time and stirring for at least 20 minutes to 40 minutes to dissolve all additives; (e) hot sterilization for 3 seconds to 5 seconds between 110 ° C and 130 ° C after the stirring step; (HTST).

In addition, the raw material included in the method for producing a hangover reliever drink mainly containing buttercups includes 16% by weight of buttercup juice, 25% by weight of Goji berry extract, 35% by weight of hawthorn and hollyhock extract, and the additive ingredient is pear concentrate 13 weight percent, 2 weight percent fructose, 0.1 weight percent taurine, 0.05 weight percent betaine, 0.05 weight percent vitamin C, and 8.8 weight percent water are preferably mixed and stirred.

Hereinafter, a method for preparing a hangover functional drink according to an embodiment of the present invention.

a) process of preparing buttercup juice

In order to prepare a functional drink having a hangover relief effect according to the present invention, first of all, the quality of the parsley is low or after the proper harvesting time is prepared.

Prepared buttercups in an aeration scrubber, shake them sufficiently and evenly to keep them in contact with each other to remove foreign substances and bacteria, and then dehydrate until the water is completely removed.

The dehydrated buttercup is put in a mill and completely ground and juiced to remove pulp, and the separated juice is put into a centrifuge and separated again into green juice and pulp to use only green juice as the raw material of the present invention.

b) preparation of extracts of holly and holly berries

Prepare the lumber tree (earth tree) and the fruit of the tree bark (earth bottle) and put it in the aeration tank to remove foreign substances and microorganisms attached to the surface. It is used as a raw material of the present invention after mixing the barn tree, barn tree fruit and water in a 1: 1: 98 ratio and boiled for 3 to 4 hours at 100 ℃ to 120 ℃.

c) preparing a wolfberry extract

Domestic good wolfberry is put in aeration tank to remove foreign substances and microorganisms attached to the surface. After cleansing the gojija and water as described above in a 1: 19 ratio, boiled for 3 to 4 hours at 100 ℃ to 120 ℃ and cooled enough to use as a raw material of the present invention.

d) a step of adding the additives and stirring after adding the buttercup juice, hut and hut fruit extract and goji berry extract prepared in step (a), (b) and (c) to the combination tank

After putting the buttercup juice, hut and hut fruit extract and goji berry extract prepared in the above (a), (b) and (c) process into the combination tank, at the same time added additives and water to improve the taste 150 At least 20 minutes-40 minutes at a speed of -200 rpm until the additives are completely dissolved to complete the hangover elimination drink mainly composed of buttercups according to the present invention. Here, the additives include pear concentrate (70 Brix), fructose, taurine, betaine and vitamin C.

The mixing ratio of each raw material is 16% by weight of buttercup juice, 25% by weight of Goji berry extract, 35% by weight of hawthorn and hollyhock extract, 13% by weight of pear concentrate as an additive, 2% by weight of fructose, 0.1% by weight of taurine %, 0.05% betaine and 0.05% vitamin C, 8.8% water.

The combination ratio is determined by the organoleptic test in various combinations as shown in Table 1 to be described below to determine the optimal content of the buttercup green juice solution, and based on the subsidiary materials (Goji berry extract, hut and holly fruit extract) and addition The content of the ingredients is determined.

If the content of the buttercup green juice is less than 16% by weight, the taste of the buttercup itself is weak, and if it exceeds 16% by weight, the bitterness of the buttercup itself and the smell peculiar to vegetables have a strong problem of poor commerciality. In addition, if the content of the wolfberry extract is less than 25% by weight, the liver protection action of the wolfberry is weakened, if it exceeds 25% by weight, the taste and aroma of the buttercups are reduced to the unique taste and aroma of the wolfberry. And if the content of the bark and the bark fruit extract exceeds 35% by weight has a disadvantage of feeling thick due to the unique wood smell and sugar.

e) High temperature instant sterilization and packaging process

As described above, when the hangover elimination drink based on the buttercup according to the present invention is completed, the foreign matter and sediment are completely removed through a 2 μm high-pressure filter before bottling into the injector, followed by 3 seconds between 110 ° C and 130 ° C through a heat exchanger. The microbiological safety is ensured through the high temperature sterilization process (HTST) for 5 seconds, and immediately after the sterilization, it is followed by the process of bottling, labeling and wiring. The finished product is immediately packaged in a box, transferred to a refrigerator, stored and distributed.

Hangover elimination drink according to the present invention, the main ingredient of the buttercup juice and gojija, barberry and barberry fruit extract has almost no taste and aroma unique to the buttercup, has excellent palatability as well as functional aspects, hygienic aspects and distribution · In terms of stability, it is a product that can provide not only rapid hangover function but also liver function protection and fatigue recovery for those who suffer from hangover.

Example 1: Confirmation of the optimum preference according to the amount of buttercup green juice added

In order to set the optimum combination ratio of the buttercup hangover beverage, the results of the sensory test after the combination by converting the compounding amount by weight% are as shown in [Table 1]. The optimal combination ratio was found to be Combination 4, which was found that Combination 1 was too strong in flavor and taste and that Combination 2 was too strong in flavor and too sweet. Combination 3 showed relatively good results, but there were some complementary features. Combination 4 received the best evaluation from all 20 men and women who participated in the sensory evaluation.

[Table 1] Optimal combination ratio setting for hangover

Raw material name Combination 1 (% by weight) Combination 2 (% by weight) Combination 3 (% by weight) Combination 4 (% by weight) Buttercup juice 20 18 16 16 Goji Extract 20 20 25 25 Barberry and Barberry Fruit Extract 30 30 35 35 Pear Concentrate (70 Brix) 20 15 15 13 Fructose 2 2 2 2 Taurine 0.1 0.1 0.1 0.1 Betaine 0.1 0.1 0.05 0.05 Vitamin c 0.05 0.05 0.05 0.05 water 7.75 14.75 6.8 8.8

Example 2: sensory evaluation of the buttercup hangover

As described above, the sensory evaluation of the hangover-resolved drink made mainly from buttercups prepared in the preferred embodiment of the present invention was carried out on 30 adult males. Thirty participants in the experiment consisted of five in their 20s, 15 in their 30s, 6 in their 40s, and 4 in their 50s. The evaluation method used the 7-point scale as follows.

As a result of sensory evaluation, as shown in [Table 2], the flavor was not obtained excellent, but the average result was 5.85 points out of 7 points in taste, showing good results, and the average palatability was 5.53 points.

[Table 2] Sensory Test Results of Buttercup Hangover Drinks

division Score (score) Taste Flavor Overall acceptability Remarks Very good 7 5.85 ± 0.52 4.66 ± 0.66 5.53 ± 0.48 p <0.1 (reliability range) good 6 A little good 5 is average 4 A little bad 3 bad 2 Very bad One

Example 3: Confirmation of the effectiveness of the hangover hangover drink through clinical trials

As described above, the clinical trial of the hangover-resolved drink using the buttercup prepared as a preferred date and time of the present invention was conducted twice a week for a total of 32 adult males for 8 months. The 32 participants who participated in the experiment consisted of 6 people in their 20s, 14 people in their 30s, 8 people in their 40s, and 4 people in their 50s, and the average amount of alcohol consumed was about 1 bottle of soju at one time. Also appeared to have a drinking experience occasionally. 12 people said that it was effective after drinking hangover, and 3 did not feel it at all. The clinical trial was to drink 100ml of hangover relieving drink 1 ~ 2 hours before drinking and to drink 1 bottle of soju in restaurant.

As a result of the survey of Example 3, as shown in [Table 3], the hangover relief effect is very high. Seven people have the effect. % Is indicated.

Table 3 Clinical Trial Results of Buttercup Hangover Drink

Survey Item Experiment result Hangover Relief Effect (Number of People) I do not know No have There is very 2 4 19 7 effect(%) 6.3 12.5 59.4 21.8

Functional drink prepared by the method of manufacturing hangover reliever drink prepared mainly from the buttercups prepared by the above embodiments has various functionalities such as liver function protection, fatigue recovery, hypertension suppression effect, in addition to the basic effect of rapid hangover relief after drinking. Has the effect of providing. In addition, pear juice concentrate and taurine, betaine and vitamin C used as additives also have various physiologically active functions.

Therefore, hangover quenching drinks using the buttercups produced as a result of the present invention is easy to drink by removing the unique taste and aroma of the buttercups, as well as functional and hygienic aspects and excellent in terms of distribution and stability due to excessive drinking Not only does it quickly remove hangovers, it also helps with fatigue and liver function.

In addition, the buttercup used as the main material in the present invention is difficult to commercialize in the cultivation farms because it uses waste resources such as parsley of the poor material that is disposed of disposal, or a tough buttercup that no longer has a commodity value after the proper cultivation period, It can be an additional source of income for growers.

Although the preferred embodiments of the present invention have been described in the above-described configuration, those of ordinary skill in the art can more variously modify and modify the present invention within the scope of the claims of the present invention described in the claims. It is thought to be.

Claims (4)

(a) preparing buttercups into green juice solution; (b) mixing hawthorn, holly berry and water in a ratio of 1: 1: 98 to boil for 3 to 4 hours at 100 ℃ to 120 ℃ to extract the liquid; (c) mixing goji and water in a 1:19 ratio to boil at 100 ° C. to 120 ° C. for 3 to 4 hours to extract the liquid; (d) Mixing the excipient concentrate, crystalline fructose, taurine, betaine, the additive ingredient consisting of vitamin C, and water, and stirring for a sufficient time, all the additives to the mixture of (a), (b) and (c) described above Stirring process to dissolve the material; (e) A method for producing a hangover-relieving beverage comprising, as a main ingredient, a buttercup comprising a step of hot agitation (HTST) after the stirring step. The method according to claim 1, wherein the step (d) comprises 16% by weight of the buttercup juice, 25% by weight of Goji berry extract, 35% by weight of holly and holly fruit extract, the additive is 13% by weight of pear concentrate, fructose A method for producing a hangover-relieving beverage comprising a buttercup as a main ingredient, characterized by mixing and mixing 2% by weight, taurine 0.1% by weight, betaine 0.05% by weight, vitamin C 0.05% by weight, and water 8.8% by weight. The method of claim 1, wherein the stirring in the step (d) is carried out for at least 20 minutes to 40 minutes. The method of claim 1, wherein the step of performing high temperature instant sterilization (HTST) in step (e) is performed for 3 seconds to 5 seconds between 110 ° C and 130 ° C. .

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