KR20080105510A - Drink for withdrawal of hangover and fabrication method thereof - Google Patents
Drink for withdrawal of hangover and fabrication method thereof Download PDFInfo
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- KR20080105510A KR20080105510A KR1020070053202A KR20070053202A KR20080105510A KR 20080105510 A KR20080105510 A KR 20080105510A KR 1020070053202 A KR1020070053202 A KR 1020070053202A KR 20070053202 A KR20070053202 A KR 20070053202A KR 20080105510 A KR20080105510 A KR 20080105510A
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- weight
- hangover
- purified water
- concentrated extract
- beverage
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- 206010019133 Hangover Diseases 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000000284 extract Substances 0.000 claims abstract description 30
- 235000013361 beverage Nutrition 0.000 claims abstract description 29
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 239000000654 additive Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000008213 purified water Substances 0.000 claims abstract description 19
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
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- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 11
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 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 claims abstract description 11
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
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- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 9
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- 239000005715 Fructose Substances 0.000 claims description 10
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- 230000000694 effects Effects 0.000 abstract description 11
- 210000003169 central nervous system Anatomy 0.000 abstract description 7
- 210000004798 organs belonging to the digestive system Anatomy 0.000 abstract description 4
- 241000555678 Citrus unshiu Species 0.000 abstract 1
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- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
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Images
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
- A23L2/42—Preservation of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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
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- 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
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- 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
- A23V2250/06—Amino acid
- A23V2250/0644—Taurine
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- 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
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- A23V2250/154—Water
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- 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
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- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
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- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
Description
도 1은 본 발명의 실시예에 따른 숙취 해소용 음료의 제조방법을 나타낸 흐름도,1 is a flow chart showing a method for producing a hangover drink according to an embodiment of the present invention,
도 2 내지 도 4는 본 발명의 실시예에 따라 제조된 숙취 해소용 음료의 효과를 알아보기 위한 동물 실험결과를 나타낸 그래프.2 to 4 is a graph showing the results of animal experiments to determine the effect of the hangover solution prepared according to an embodiment of the present invention.
본 발명은 숙취 해소용 음료 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 갈화, 은행, 박하, 진피의 혼합물로부터 추출한 농축엑스를 함유함으로써 숙취 해소는 물론이고 중추신경계 및 소화기관 보호/보양에 뛰어난 효능을 갖는 숙취 해소용 음료 및 그 제조방법에 관한 것이다.The present invention relates to a hangover drink and a method for manufacturing the same, more specifically, by containing concentrated extract extracted from a mixture of browning, ginkgo, peppermint, dermis, as well as relieves hangover and protects and supplements the central nervous system and digestive organs. It relates to a hangover-relieving drink having an efficacy and a method of manufacturing the same.
일반적으로 숙취현상은 체내에 흡수된 알코올이 간에서 완전히 분해되지 않아 발생하는 아세트알데히드의 부작용에 의한 것이며, 주로 과음을 할 경우에 나타나는데 그 대표적인 증상으로는 혈압이 저하되고 뇌로 공급되는 혈액순환이 나빠져 두통을 일으키거나 메스꺼움, 구토, 현기증, 탈수로 인한 갈증, 설사 및 근육통 등을 초래하는 것으로 알려져 있다.In general, the hangover is caused by the side effects of acetaldehyde, which is caused by the alcohol not absorbed completely by the liver and is mainly caused by heavy drinking. It is known to cause headache or nausea, vomiting, dizziness, thirst due to dehydration, diarrhea and muscle pain.
이러한 숙취현상을 해소하기 위해서는 일차적으로 알코올의 체내 흡수 자체를 감소시킴으로써 간의 알코올 분해작용의 부담을 덜어주거나, 이차적으로 흡수된 알코올의 분해를 촉진하고 신진대사 작용을 원활하게 할 수 있도록 중추신경계 및 소화기관의 보호하는 역할이 반드시 필요하다.In order to solve the hangover phenomenon, primarily by reducing the absorption of alcohol itself in the body to reduce the burden of alcohol degradation, or secondary nervous system and digestion to facilitate the decomposition of the absorbed alcohol and smooth metabolism The protective role of the institution is essential.
이에, 본 발명자는 천연물 중 중추신경계 및 소화기관을 보호하고 간기능을 개선하는 물질을 선별하여 예의 연구한 결과, 갈화, 은행, 박하, 진피가 음주 후 숙취 해소와 더불어 중추신경계 및 소화기관 보호/보양에 탁월한 효능을 발휘하는 것을 확인함으로써 본 발명을 완성하였다.Accordingly, the present inventors have conducted a careful study of the substances that protect the central nervous system and digestive organs from natural products and improve liver function. As a result, browning, ginkgo, peppermint and dermis can be used to relieve hangovers and protect the central nervous system and digestive system. The present invention was completed by confirming the excellent efficacy in the rehabilitation.
따라서 본 발명의 목적은 중추신경계 및 소화기관을 보호/보양함으로써 숙취로 인한 부작용을 신속하게 해소할 수 있도록 하는 숙취 해소용 음료 및 그 제조방법을 제공하는 데 있는 것이다.Accordingly, an object of the present invention is to provide a hangover-relieving drink and a method for manufacturing the same that can quickly eliminate side effects due to hangover by protecting / supplementing the central nervous system and digestive organs.
상기와 같은 목적을 달성하기 위하여 본 발명은 갈화 12 ~ 13%, 진피 22 ~ 23%, 은행 32 ~ 33%, 박하 32 ~ 33%의 배합비로 이루어진 혼합물로부터 추출한 농축엑스 3 ~ 5 중량%와, 백설탕 35.50 ~ 36.95 중량%, 사과과즙 26.62 ~ 27.71 중 량%, 타우린 4.44 ~ 4.62 중량%, 액상과당 22.19 ~ 23.09 중량%, 스테비오사이드 0.16 ~ 0.17 중량%, 염화나트륨 0.27 ~ 0.28 중량%, 구연산나트륨 0.27 ~ 0.28 중량%, 베타-시크로덱스트린 8.43 ~ 8.77 중량%, 모노소디움-글루타메이트 0.13 ~ 0.14 중량%의 배합비로 이루어진 첨가물 13 ~ 17 중량% 및 정제수 80 ~ 82 중량%를 포함하는 숙취 해소용 음료를 제공한다.In order to achieve the above object, the present invention provides a concentrated
또한, 본 발명은 세척한 갈화 12 ~ 13%, 진피 22 ~ 23%, 은행 32 ~ 33%, 박하 32 ~ 33%의 배합비로 이루어진 혼합물에 정제수를 가하여 80 ~ 100℃에서 주원료의 혼합액을 추출하는 추출과정과, 상기 추출과정에 의해 추출된 혼합액을 여과한 후 60℃ 이하에서 감압 농축하여 농축엑스를 얻는 여과/감압 농축과정과, 상기 여과/감압 농축과정에 의해 얻어진 농축엑스를 정제수에 용해시키는 용해과정 및 상기 용해과정에 의해 농축엑스가 용해된 정제수에 백설탕 35.50 ~ 36.95 중량%, 사과과즙 26.62 ~ 27.71 중량%, 타우린 4.44 ~ 4.62 중량%, 액상과당 22.19 ~ 23.09 중량%, 스테비오사이드 0.16 ~ 0.17 중량%, 염화나트륨 0.27 ~ 0.28 중량%, 구연산나트륨 0.27 ~ 0.28 중량%, 베타-시크로덱스트린 8.43 ~ 8.77 중량%, 모노소디움-글루타메이트 0.13 ~ 0.14 중량%의 배합비로 이루어진 첨가물을 혼합한 후 여과하는 첨가물 혼합/여과과정을 포함하는 숙취 해소용 음료의 제조방법을 제공한다.In addition, the present invention is to add a purified water to the mixture consisting of the mixture of washed 13 ~ 13%, 22 ~ 23% dermis, 32 ~ 33% ginkgo, 32 ~ 33% mint, extracting the mixture of the main raw material at 80 ~ 100 ℃ Filtration / decompression concentration process of extracting and extracting the mixture obtained by the extraction process, and then concentrated under reduced pressure at 60 ° C. or lower, and dissolving the concentrated extract obtained by the filtration / decompression concentration process in purified water. Dissolution process and 35.50 to 36.95% by weight of white sugar, 26.62 to 27.71% by weight of apple juice, 4.44 to 4.62% by weight of taurine, 22.19 to 23.09% by weight of liquid fructose, stevioside 0.16 to 0.17 Additives consisting of a blending ratio of weight%, sodium chloride 0.27 to 0.28 weight%, sodium citrate 0.27 to 0.28 weight%, beta-cyclodextrin 8.43 to 8.77 weight%, monosodium-glutamate 0.13 to 0.14 weight% Provided is a method for preparing a hangover-relieving beverage comprising an additive mixing / filtration process to be filtered.
이하, 본 발명의 실시예에 따른 구성을 첨부된 도면을 참조하여 보다 구체적으로 설명한다.Hereinafter, a configuration according to an embodiment of the present invention will be described in more detail with reference to the accompanying drawings.
이에 앞서, 후술하는 용어들은 본 발명에서의 기능을 고려하여 정의된 것으 로서, 이는 본 발명의 기술적 사상에 부합하는 개념 및 고유의 통용되는 의미로 해석되어야 함을 명시한다.Prior to this, the following terms are defined in consideration of functions in the present invention, which specifies that they should be interpreted as concepts and inherent commonly used meanings consistent with the technical spirit of the present invention.
또한, 본 발명과 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다.In addition, when it is determined that the detailed description of known functions or configurations related to the present invention may obscure the gist of the present invention, the detailed description thereof will be omitted.
도 1에 도시된 바와 같이, 본 발명의 바람직한 실시예에 따른 숙취 해소용 음료의 제조방법은 추출과정, 여과/감압 농축과정, 용해과정, 첨가물 혼합/여과과정으로 대별되어 이루어진다.As shown in Figure 1, the method for preparing a hangover solution according to a preferred embodiment of the present invention is composed of extraction, filtration / reduced pressure concentration process, dissolution process, additive mixing / filtration process.
1)추출과정1) Extraction process
세척한 갈화, 진피, 은행, 박하 혼합물의 10배수에 해당하는 양의 정제수를 가하여 가열한 후 80 ~ 100℃에서 주재료의 혼합액인 액상의 추출물을 얻는다.Purified water is added to the amount of 10 times the mixture of washed brown, dermis, ginkgo and peppermint and heated to obtain a liquid extract, which is a mixture of the main ingredients, at 80 to 100 ° C.
이러한 추출과정에서 갈화 12 ~ 13%, 진피 22 ~ 23%, 은행 32 ~ 33%, 박하 32 ~ 33%의 배합비를 유지시키고, 주재료의 혼합액은 80 ~ 100℃로 2시간 안에 추출하는 것이 바람직하다.In this extraction process, it is desirable to maintain the compounding ratio of 12 to 13% of gallium, 22 to 23% of dermis, 32 to 33% of ginkgo, and 32 to 33% of mint, and extract the mixture of the main material at 80 to 100 ° C within 2 hours. .
2) 여과/감압 농축과정2) Filtration / decompression concentration process
추출물인 혼합액의 건더기를 걸러낸 후 60℃ 이하에서 감압 농축하여 농축엑스를 얻는다.After filtering the dust of the mixed solution extract is concentrated under reduced pressure at 60 ℃ or less to obtain the concentrated extract.
이러한 농축엑스는 갈화, 진피, 은행, 박하의 약리성분을 함유하므로 알코올 흡수를 억제하여 혈중 알코올 농도를 감소시키는 효능이 있다.These concentrated extracts contain pharmacological components of gallium, dermis, ginkgo and peppermint, thereby inhibiting alcohol absorption and reducing blood alcohol concentration.
3) 용해과정3) dissolution process
여과/감압 농축과정을 통해 얻은 농축엑스를 용매인 정제수에 용해시킨다.The concentrated extract obtained through filtration / decompression concentration is dissolved in purified water as a solvent.
이때, 정제수는 농축엑스가 추출 및 농축하는 과정에서 증발된 수분을 At this time, purified water is used to extract the water evaporated during the extraction and concentration of the concentrated extract.
보충하기 때문에 농도를 조절하여 복용 및 인체에 흡수가 용이하도록 한다.As a supplement, the concentration is adjusted to facilitate taking and absorption into the human body.
여기서, 농축엑스는 음료의 전체 중량대비 3 ~ 5 중량%를, 정제수는 80 ~ 82 중량%를 차지하도록 조절한다.Here, the concentrated extract is adjusted to 3 to 5% by weight relative to the total weight of the beverage, purified water to occupy 80 to 82% by weight.
4) 첨가물 혼합/여과과정4) Additive Blending / Filtration Process
농축엑스의 섭취가 용이하도록 다양한 부원료로 이루어진 첨가물을 첨가한 후 여과시킨다.To facilitate the intake of concentrated extracts, additives consisting of various subsidiary materials are added and filtered.
여기서, 첨가물은 음료의 맛과 향 그리고 영양을 고려하여 백설탕, 사과과즙, 타우린, 액상과당, 스테비오사이드, 염화나트륨, 구연산나트륨, 베타-시크로덱스트린, 모노소디움-글루타메이트로 이루어지며, 음료의 전체 중량대비 13 ~ 17 중량%를 차지하도록 조절한다.Here, the additive consists of white sugar, apple juice, taurine, liquid fructose, stevioside, sodium chloride, sodium citrate, beta-cyclodextrin, monosodium-glutamate in consideration of the taste, aroma and nutrition of the beverage, and the total weight of the beverage Adjust to account for 13 to 17% by weight.
또한, 첨가물은, 그 전체 중량대비 백설탕 35.50 ~ 36.95 중량%, 사과과즙 26.62 ~ 27.71 중량%, 타우린 4.44 ~ 4.62 중량%, 액상과당 22.19 ~ 23.09 중량%, 스테비오사이드 0.16 ~ 0.17 중량%, 염화나트륨 0.27 ~ 0.28 중량%, 구연산나트륨 0.27 ~ 0.28 중량%, 베타-시크로덱스트린 8.43 ~ 8.77 중량%, 모노소디움-글루타메이트 0.13 ~ 0.14 중량%의 배합비로 조절함이 바람직하다.In addition, the additive is 35.50 to 36.95% by weight of white sugar, 26.62 to 27.71% by weight of apple juice, 4.44 to 4.62% by weight of taurine, 22.19 to 23.09% by weight of liquid fructose, 0.16 to 0.17% by weight of stevioside, 0.27 to sodium chloride It is preferable to adjust the ratio of 0.28 wt%, sodium citrate 0.27-0.25 wt%, beta-cyclodextrin 8.43-8.77 wt%, and monosodium-glutamate 0.13-0.14 wt%.
5) 살균 처리과정5) Sterilization Process
첨가물이 혼합된 농축엑스 내에 잔존하고 있는 세균을 제거하기 위해 살균 처리한다.Sterilization is performed to remove bacteria remaining in the concentrated extract mixed with the additives.
이러한 살균 처리과정은 농축엑스가 용해된 정제수에 첨가물을 혼합한 후 96 ~ 98℃에서 15 ~ 20초간 가열함으로써 이루어짐이 바람직하다.This sterilization process is preferably made by mixing the additives in purified water in which the concentrated extract is dissolved, and then heated for 15 to 20 seconds at 96 ~ 98 ℃.
6) 충진/밀봉과정6) Filling / sealing process
살균처리된 혼합액을 포장용기에 담아서 캡 등으로 밀봉시킨다.The sterilized mixed solution is placed in a packaging container and sealed with a cap or the like.
이러한 충진/밀봉과정은 통상의 병이나 캔 등을 이용한 포장방법으로 이루어질 수 있다.This filling / sealing process may be made by a packaging method using a conventional bottle or can.
7) 저온 살균과정7) pasteurization process
밀봉된 포장용기를 저온에서 2차 살균 처리한다.Sealed packaging is secondary sterilized at low temperature.
이러한 저온 살균과정은 포장용기를 85℃에서 15분간 살균함으로써 이루어짐이 바람직하다.This pasteurization process is preferably made by sterilizing the packaging container at 85 ℃ for 15 minutes.
이와 같은 본 발명에 실시예 따른 제조방법으로 제조된 숙취 해소용 음료의 구성을 상세히 설명한다.It will be described in detail the configuration of the hangover solution prepared by the production method according to the embodiment as described above in detail.
실시예1Example 1
세척한 갈화, 진피, 은행, 박하의 혼합물에 그 10배수에 해당하는 양의 정제 수를 가하고, 90℃에서 2시간 동안 혼합액을 추출한 후, 여과기로 여과하고 55℃에서 감압 농축하여 농축엑스를 얻었으며, 이를 정제수에 용해하였다.To the washed mixture of brown, dermis, ginkgo and peppermint, the purified water corresponding to the amount of 10 times was added, the mixture was extracted at 90 ° C. for 2 hours, filtered through a filter and concentrated under reduced pressure at 55 ° C. to obtain a concentrated extract. It was dissolved in purified water.
이때, 농축엑스는, 갈화 12%, 진피 22%, 은행 32%, 박하 32%의 배합비율로 혼합하여 얻었고, 음료의 전체 중량대비 4 중량%를 차지하도록 하였으며, 정제수는 음료의 전체 중량대비 81 중량%를 차지하도록 조절하였다.At this time, the concentrated extract was obtained by mixing at a blending ratio of 12% gallium, 22% dermis, 32% ginkgo, 32% mint, and accounted for 4% by weight of the total weight of the beverage. The weight was adjusted to occupy.
여기에 백설탕, 사과과즙, 타우린, 액상과당, 스테비오사이드, 염화나트륨, 구연산나트륨, 베타-시크로덱스트린, 모노소디움-글루타메이트로 이루어진 첨가물을 음료의 전체 중량대비 14 중량%를 차지하도록 혼합 교반하고, 이 혼합액을 97℃에서 20초간 살균 처리하고 포장용기에 충전한 후, 밀봉 포장함으로써 본 발명의 조성물을 함유한 숙취 해소용 음료를 제조하였다.Here, the mixture consisting of white sugar, apple juice, taurine, liquid fructose, stevioside, sodium chloride, sodium citrate, beta-cyclodextrin, monosodium-glutamate is mixed and stirred to account for 14% by weight of the total weight of the beverage, and The mixed solution was sterilized at 97 ° C. for 20 seconds, filled into a packaging container, and sealed sealed to prepare a hangover-removing beverage containing the composition of the present invention.
이때, 첨가물은, 그 전체 중량대비 백설탕 35.50 중량%, 사과과즙 26.62 중량%, 타우린 4.44 중량%, 액상과당 22.19 중량%, 스테비오사이드 0.16 중량%, 염화나트륨 0.27 중량%, 구연산나트륨 0.27 중량%, 베타-시크로덱스트린 8.43 중량%, 모노소디움-글루타메이트 0.13중량%의 배합비로 조절하였다.At this time, the additive is 35.50% by weight of white sugar, 26.62% by weight of apple juice, 4.44% by weight of taurine, 22.19% by weight of liquid fructose, 0.16% by weight of stevioside, 0.27% by weight of sodium chloride, 0.27% by weight of citrate, beta- The ratio was adjusted to 8.43% by weight of cyclodextrin and 0.13% by weight of monosodium-glutamate.
실시예2Example 2
세척한 갈화, 진피, 은행, 박하의 혼합물에 그 10배수에 해당하는 양의 정제수를 가하고, 95℃에서 1시간 30분 동안 혼합액을 추출한 후, 여과기로 여과하고 60℃에서 감압 농축하여 농축엑스를 얻었으며, 이를 정제수에 용해하였다.10 times the amount of purified water was added to the washed mixture of brown, dermis, ginkgo and peppermint. The mixture was extracted at 95 ° C. for 1
이때, 농축엑스는, 갈화 13%, 진피 22%, 은행 33%, 박하 32%의 배합비율로 혼합하여 얻었고, 음료의 전체 중량대비 5 중량%를 차지하도록 하였으며, 정제수는 음료의 전체 중량대비 82 중량%를 차지하도록 조절하였다.At this time, the concentrated extract was obtained by mixing at a blending ratio of 13% gallium, 22% dermis, 33% ginkgo, 32% mint, and accounted for 5% by weight of the total weight of the beverage. The weight was adjusted to occupy.
여기에 백설탕, 사과과즙, 타우린, 액상과당, 스테비오사이드, 염화나트륨, 구연산나트륨, 베타-시크로덱스트린, 모노소디움-글루타메이트로 이루어진 첨가물을 음료의 전체 중량대비 17 중량%를 차지하도록 혼합 교반하고, 이 혼합액을 98℃에서 15초간 살균 처리하고 포장용기에 충전한 후, 밀봉 포장함으로써 본 발명의 조성물을 함유한 숙취 해소용 음료를 제조하였다.Here, the mixture consisting of white sugar, apple juice, taurine, liquid fructose, stevioside, sodium chloride, sodium citrate, beta-cyclodextrin, and monosodium-glutamate is mixed and stirred to account for 17% by weight of the beverage, and The mixed solution was sterilized at 98 ° C. for 15 seconds, filled into a packaging container, and sealed sealed to prepare a hangover-removing beverage containing the composition of the present invention.
이때, 첨가물은, 그 전체 중량대비 백설탕 36 중량%, 사과과즙 27 중량%, 타우린 4.5 중량%, 액상과당 23 중량%, 스테비오사이드 0.16 중량%, 염화나트륨 0.27 중량%, 구연산나트륨 0.27 중량%, 베타-시크로덱스트린 8.6 중량%, 모노소디움-글루타메이트 0.13중량%의 배합비로 조절하였다.At this time, the additive is 36% by weight of white sugar, 27% by weight of apple juice, 4.5% by weight of taurine, 23% by weight of liquid fructose, 0.16% by weight of stevioside, 0.27% by weight of sodium chloride, 0.27% by weight of citrate, beta- The ratio was adjusted to 8.6% by weight of cyclodextrin and 0.13% by weight of monosodium-glutamate.
이와 같은 본 발명의 실시예에 따라 제조된 숙취 해소용 음료를 이용하여 음주 후 혈중 알코올 농도 감소효능 실험을 하였다.Using the hangover drink prepared according to the embodiment of the present invention as described above was tested the effect of reducing blood alcohol concentration after drinking.
실험예1Experimental Example 1
성인남자 5명(A 내지 E)을 대상으로 알코올 360ml(21%)를 섭취하도록 한 직후, 음주측정기로 혈중 알코올 농도(mg/L)를 측정하여 기록하고, 1시간 동안 아무것도 섭취하지 않은 상태에서 혈중 알코올 농도를 재측정하여 대조군으로 하였다.Immediately after ingesting 360 ml (21%) of alcohol in five adult men (A to E), the blood alcohol level (mg / L) was measured and recorded with a breathalyzer, and no one was ingested for 1 hour. Blood alcohol concentration was remeasured and used as a control.
일주일 후, 동일인인 성인남자 5명(A 내지 E)을 대상으로 알코올 360ml(21%)를 섭취하도록 한 직후, 음주측정기로 혈중 알코올 농도(mg/L)를 측정하여 기록하 고, 1시간 동안 아무것도 섭취하지 않은 상태에서 본 발명의 실시예1에 따른 숙취 해소용 음료를 섭취하고 30분 경과 후 혈중 알코올 농도를 재측정하여 실험군으로 하였다.A week later, immediately after ingesting 360 ml (21%) of alcohol in five adult men (A to E) of the same person, the blood alcohol level (mg / L) was measured and recorded with a breathalyzer and recorded for 1 hour. 30 minutes after taking the hangover drink according to Example 1 of the present invention in the state of ingesting nothing, the blood alcohol concentration was re-measured to be an experimental group.
그 결과는 아래의 표1에 나타내었다.The results are shown in Table 1 below.
상기 표1에 나타난 바와 같이, 대조군에서 알코올 섭취 직후의 평균 혈중 알코올 농도는 0.106%였으나, 알코올 섭취 1시간 경과 후 평균 혈중 알코올 농도는 0.156%로 알코올 섭취 직후에 비해 체내 혈중 알코올 농도가 0.05%정도 증가하였다.As shown in Table 1, the average blood alcohol concentration immediately after alcohol intake was 0.106% in the control group, but the average blood alcohol concentration was 0.156% after 1 hour of alcohol consumption, and the blood alcohol concentration in the body was 0.05% compared to immediately after alcohol consumption. Increased.
반면, 본 발명의 숙취 해소용 음료를 섭취한 실험군에서는, 알코올 섭취 직후의 평균 혈중 알코올 농도는 0.104%였으나 알코올 섭취 1시간 경과 후 평균 혈중알코올 농도는 0.06%로 알코올 섭취 직후에 비해 혈중 알코올 농도가 0.4%정도 감소하였다.On the other hand, in the experimental group ingesting the hangover-relieving drink of the present invention, the average blood alcohol concentration immediately after alcohol consumption was 0.104%, but the average blood alcohol concentration was 0.06% after 1 hour of alcohol consumption, and the blood alcohol concentration was higher than that immediately after alcohol consumption. 0.4% decrease.
따라서 알코올 섭취 후 1시간 경과 시 일반적으로 혈중 알코올 농도가 증가하거나 그대로 유지되는데 반하여, 본 발명에 따른 음료를 섭취한 경우에는 혈중 알코올 농도가 현저히 감소함을 알 수 있는바, 이는 혈중 알코올 농도가 시간당 0.015%씩 감소하는 점을 감안하더라도 본 발명의 실시예1에 따른 음료가 숙취 해소에 탁월한 효과를 나타내는 것임을 증명한다.Therefore, the blood alcohol concentration is generally increased or maintained at 1 hour after the intake of alcohol, whereas the blood alcohol concentration is significantly reduced when the beverage according to the present invention is ingested. Even considering the decrease by 0.015%, it is proved that the beverage according to Example 1 of the present invention exhibits an excellent effect on hangover resolution.
실험예2Experimental Example 2
성인남자 5명(F 내지 J)을 대상으로 상기 실험예1과 동일한 방법으로 대조군의 혈중 알코올 농도를 측정하고, 일주일 후, 동일인인 성인남자 5명(F 내지 J)을 대상으로 알코올 360ml(21%)를 섭취하도록 한 직후, 음주측정기로 혈중 알코올 농도(mg/L)를 측정하여 기록하고, 1시간 동안 아무것도 섭취하지 않은 상태에서 본 발명의 실시예2에 따른 숙취 해소용 음료를 섭취하고 30분 경과 후 혈중 알코올 농도를 재측정하여 실험군으로 하였다.The blood alcohol concentration of the control group was measured in the same manner as Experimental Example 1 in five adult men (F to J), and after one week, 360 ml (21 ml) of alcohol to five adult men (F to J) were the same person. Immediately after ingesting the%), the blood alcohol concentration (mg / L) was measured and recorded with a breathalyzer, and the intake of the hangover-relieving drink according to Example 2 of the present invention was ingested for 30 minutes without taking anything. After a minute, the blood alcohol concentration was re-measured to be the experimental group.
그 결과는 아래의 표2에 나타내었다.The results are shown in Table 2 below.
상기 표2에 나타난 바와 같이, 대조군에서 알코올 섭취 직후의 평균 혈중 알코올 농도는 0.108%였으나, 알코올 섭취 1시간 경과 후 평균 혈중 알코올 농도는 0.164%로 알코올 섭취 직후에 비해 체내 혈중 알코올 농도가 0.056%정도 증가하였다.As shown in Table 2, the average blood alcohol concentration immediately after alcohol intake in the control group was 0.108%, but the average blood alcohol concentration was 0.164% after 1 hour of alcohol consumption, and the blood alcohol concentration in the body was 0.056% compared to that immediately after alcohol consumption. Increased.
반면, 본 발명의 숙취 해소용 음료를 섭취한 실험군에서는, 알코올 섭취 직후의 평균 혈중 알코올 농도는 0.102%였으나 알코올 섭취 1시간 경과 후 평균 혈중 알코올 농도는 0.054%로 알코올 섭취 직후에 비해 혈중 알코올 농도가 0.48%정도 감소하였다.On the other hand, in the experimental group ingesting the hangover drink of the present invention, the mean blood alcohol concentration immediately after alcohol consumption was 0.102%, but the mean blood alcohol concentration was 0.054% after 1 hour of alcohol consumption, and the blood alcohol concentration was higher than immediately after alcohol consumption. It decreased by 0.48%.
따라서 알코올 섭취 후 1시간 경과 시 일반적으로 혈중 알코올 농도가 증가하거나 그대로 유지되는데 반하여, 본 발명에 따른 음료를 섭취한 경우에는 혈중 알코올 농도가 현저히 감소함을 알 수 있는바, 이는 혈중 알코올 농도가 시간당 0.015%씩 감소하는 점을 감안하더라도 본 발명의 실시예2에 따른 음료가 숙취 해소에 탁월한 효과를 나타내는 것임을 증명한다.Therefore, the blood alcohol concentration is generally increased or maintained at 1 hour after the intake of alcohol, whereas the blood alcohol concentration is significantly reduced when the beverage according to the present invention is ingested. Even considering the decrease by 0.015%, it is proved that the beverage according to Example 2 of the present invention shows an excellent effect on hangover resolution.
비교예1Comparative Example 1
도 2는 실험용 쥐를 실험군 별로 분리하고 각 실험군(생리식염수, 실시예1, A사 음료)에 생리식염수, 본 발명에 따른 음료(실시예1), 비교예에 따른 음료(A사 음료)를 경구 투여하여 전처리하고 30분 경과 후, 알코올 1.0g/kg을 경구 투여하여 얻은 시간 경과에 따른 혈중 알코올 농도의 변화를 나타낸 그래프로써, 본 발명에 따른 숙취 해소용 음료를 투여한 실험군(실시예1)의 혈중 알코올 농도가 특히 5 내지 60분 사이에서 생리식염수나 비교예를 투여한 실험군에 비해 훨씬 낮은 것을 알 수 있다.Figure 2 separates the experimental rat for each experimental group and each saline (physiological saline, Example 1, A company drink) physiological saline, the beverage according to the present invention (Example 1), the beverage according to the comparative example (A company drink) After 30 minutes after oral administration, 1.0 g / kg alcohol was orally administered, and a graph showing the change in blood alcohol concentration over time, the experimental group to which the beverage for hangover according to the present invention was administered (Example 1 The blood alcohol concentration of) is much lower than the experimental group administered with saline or comparative example, especially between 5 and 60 minutes.
비교예2Comparative Example 2
도 3은 실험용 쥐를 실험군 별로 분리하고 각 실험군(생리식염수, 실시예1, A사 음료)에 생리식염수, 본 발명에 따른 음료(실시예1), 비교예에 따른 음료(A사 음료)를 경구 투여하여 전처리하고 30분 경과 후, 알코올 3.0g/kg을 경구 투여하여 얻은 시간 경과에 따른 혈중 알코올 농도의 변화를 나타낸 그래프로써, 본 발명에 따른 숙취 해소용 음료를 투여한 실험군(실시예1)의 혈중 알코올 농도가 특히 1시간 내지 4시간 사이에서 생리식염수나 비교예를 투여한 실험군에 비해 훨씬 낮은 것을 알 수 있다.Figure 3 isolates the experimental rat for each experimental group and each sake group (physiological saline, Example 1, Beverage A company), saline solution, beverage according to the present invention (Example 1), beverage according to the comparative example (A company drink) 30 minutes after oral administration and 3.0 g / kg of alcohol, a graph showing a change in blood alcohol concentration over time obtained by oral administration, and the experimental group to which the beverage for hangover according to the present invention was administered (Example 1 The blood alcohol concentration of) is much lower than the experimental group administered with saline or comparative example, especially between 1 hour and 4 hours.
비교예3Comparative Example 3
도 4는 본 발명에 따른 농축엑스만을 제외한 혼합액을 다른 실험군(타우린)에 투여하여 얻은 시간 경과에 따른 혈중 알코올 농도의 변화를 생리식염수 실험군과 비교하여 나타낸 그래프로써, 생리식염수 실험군과 타우린 실험군 간의 혈중 알코올 농도 변화는 의미 있는 차이가 발견되지 않은 것을 알 수 있다. 이는 도 2의 그래프에서 나타난 혈중 알코올 농도의 변화가 본 발명에 따른 음료의 첨가물 중 간기능 개선작용을 하는 타우린의 작용에 의한 것이 아니고, 농축엑스의 작용에 의한 것임을 반증하는 것이다.Figure 4 is a graph showing the change in blood alcohol concentration over time obtained by administering the mixed solution except the concentrated extract according to the present invention (taurine) compared with the physiological saline experimental group, blood between the physiological saline experimental group and taurine experimental group It can be seen that no significant difference was found in the alcohol concentration change. This indicates that the change in blood alcohol concentration shown in the graph of FIG. 2 is not due to the action of taurine, which improves liver function, of the additive of the beverage according to the present invention, but is due to the action of concentrated extract.
한편, 본 발명은 상술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 안에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진자에게 있어서 명백할 것이다.On the other hand, the present invention is not limited by the above-described embodiment and the accompanying drawings, it can be changed to other embodiments equivalent to substitution and equivalent within the scope without departing from the technical spirit of the present invention is usually in the art. It will be evident to those who have knowledge of.
이상에서 살펴본 바와 같이, 본 발명의 실시예에 따른 음료 및 그 제조방법은 갈화, 진피, 은행, 박하로부터 추출한 농축엑스를 적절한 비율로 다양한 첨가물 및 정제수에 혼합하여 제조함으로써, 농축엑스를 이루는 추출물 고유의 성분으로 인하여 중추신경계 및 소화기관 보호/보양에 탁월한 효능을 발휘하는 것은 물론이고 음주 후 알코올의 대사작용을 촉진 및 흡수를 억제하여 체내 알코올 농도를 현격히 감소시킬 수 있게 된다. 따라서 숙취로 인한 두통, 메스꺼움, 불쾌감, 작업능력감퇴 등의 부작용을 신속하게 완화 및 제거할 수 있다.As described above, the beverage and its preparation method according to an embodiment of the present invention is prepared by mixing the concentrated extract extracted from browning, dermis, ginkgo, peppermint in various additives and purified water in an appropriate ratio, the extract unique to form the concentrated extract Due to the components of the central nervous system and digestive system to protect / supplement the excellent effect, as well as to promote the metabolism and alcohol absorption after drinking alcohol can significantly reduce the alcohol concentration in the body. Therefore, side effects such as headache, nausea, discomfort, and work loss due to hangover can be alleviated and eliminated quickly.
또한, 본 발명의 실시예에 따른 음료 및 그 제조방법은 농축엑스를 함유하므로 인하여 에틸알코올의 중추신경계에 대한 작용을 완화시켜 숙취로 인한 판단능력, 기억력, 집중력, 이해력 등의 저하를 최소화할 수 있다.In addition, the beverage and its preparation method according to an embodiment of the present invention because it contains concentrated extracts to mitigate the effects of ethyl alcohol on the central nervous system to minimize the decrease in judgment, memory, concentration, understanding, etc. due to hangover have.
또한, 본 발명의 실시예에 따른 음료 및 그 제조방법은 점막에 위치한 모세혈관의 혈관투과성 및 위장벽 평활근의 긴장성을 저하시키기 때문에 알코올로부터 위점막을 보호하고, 위장운동 절주를 느리게 하며 아세트알데히드로 인한 구토 증상을 감소시키는 효과가 있다.In addition, the beverage according to the embodiment of the present invention and a method for producing the same reduce the vascular permeability of the capillaries located in the mucosa and the tension of the gastrointestinal wall smooth muscle, thereby protecting the gastric mucosa from alcohol, slowing the gastrointestinal motility and acetaldehyde. It is effective in reducing the symptoms of vomiting.
그뿐만 아니라 본 발명의 실시예에 따른 음료 및 그 제조방법은 심율 및 심 력의 장력을 낮추고 심근의 산소 소모량을 감소시키기 때문에 숙취로 인한 심장의 부담을 경감시키는 매우 유용한 효과도 있다. In addition, the beverage according to the embodiment of the present invention and the manufacturing method thereof have a very useful effect of reducing the burden of the heart due to a hangover because it lowers the heart rate and tension of the heart and reduces the oxygen consumption of the myocardium.
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Cited By (3)
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| EP2604270A1 (en) * | 2011-12-15 | 2013-06-19 | Matsutani Chemical Industry Co., Ltd. | Dextrin for suppressing elevation of blood alcohol concentration |
| CN108175010A (en) * | 2018-03-01 | 2018-06-19 | 江门顶津食品有限公司 | A kind of hypoglycemic antihypertensive health care functional drink and preparation method thereof |
| CN111685245A (en) * | 2020-06-27 | 2020-09-22 | 北京醒舒饮料销售有限公司 | Soft drink capable of effectively relieving body discomfort after drinking and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2604270A1 (en) * | 2011-12-15 | 2013-06-19 | Matsutani Chemical Industry Co., Ltd. | Dextrin for suppressing elevation of blood alcohol concentration |
| US9233122B2 (en) | 2011-12-15 | 2016-01-12 | Matsutani Chemical Industry Co., Ltd. | Agent for suppressing elevation of blood alcohol concentration |
| CN108175010A (en) * | 2018-03-01 | 2018-06-19 | 江门顶津食品有限公司 | A kind of hypoglycemic antihypertensive health care functional drink and preparation method thereof |
| CN111685245A (en) * | 2020-06-27 | 2020-09-22 | 北京醒舒饮料销售有限公司 | Soft drink capable of effectively relieving body discomfort after drinking and preparation method thereof |
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