KR20100065805A - Alcohol detoxification composition - Google Patents

Abstract

PURPOSE: A composition for hangover cure is provided to effectively offer hangover cure function and fatigue recovery function by using fermented persimmon, fermented dried persimmon and fermentation garlic as compositions. CONSTITUTION: A composition for hangover cure comprises 3-4 weight parts of fermented persimmon liquid, 9-10 weight parts of liquid fructose, 1-2 weight parts of Hovenia dulcis fruit extraction powder or green tea leaf powder, and 0.8-0.9 weight parts of a functional additive and 0.07-0.08 weight parts of perfume to 100.0 of purified water. The fermented persimmon liquid is produced by ripening and fermenting the persimmon after the natural fermentation enzyme is spread on the surface of the persimmon. The fermentation enzyme is gained by aging and fermenting fruits, grains, and seaweeds.

Description

Hangover Relief Composition {Alcohol detoxification composition}

The present invention relates to a hangover relief composition, and more specifically, a fermented persimmon obtained by fermenting persimmon, dried persimmon and garlic using natural enzymes, fermented dried persimmon and fermented ripened garlic, fermented dried persimmon and fermented ripened garlic The present invention relates to a hangover relief composition in which the concentrate is mixed with a liquid fructose, a natural extract powder, a functional additive, and a flavoring agent.

Generally, it is the fruit of silver persimmon tree. It is native to the East and is one of the fruits with the longest history in China. Persimmon does not appear in `` new farming candle '' and does not appear in `` expectation ''. Since 《Sinsu honcho≫ ・ ≪Jemin magic art≫ It appears always in the literature about agriculture.

Therefore, it is assumed that the fruit is grown early in our country. In our literature, it first appears in the Hyanggu First Aid Kit. In the early days of Joseon, there is a record that persimmons were grown in Goryeong, Gyeongsang-do. The main component of persimmon is sugar. Although it is about 15 to 16%, it does not make a big difference depending on the sweet persimmon or persimmon.

Most are glucose and fructose. The astringent taste of persimmon is tannin, called diospyrin. It is in tannin cells scattered in the fruit. The membranes of the tannin cells are fragile and easily torn, and the contents of the tannins are water soluble, resulting in astringent taste. When acetaldehyde produced in persimmon is combined with tannin and becomes insoluble in water, the astringent taste is lost.

The black spot in the sweet persimmon is insoluble, as the tannin cells have changed. However, some of the sweet persimmons (floating and lactose) and young persimmons do not show changes in the pulp even as they mature. The flesh contains about 30 mg% of vitamin C. Persimmon leaves contain about 600 mg%.

Persimmons or sweet persimmons described above are harvested and sold in autumn, or stored in cold storage, and contain high levels of tannins, vitamins C and A, which prevent high blood pressure in later years, and reduce the rise of blood alcohol. It is.

When explaining the efficacy and components of such a sense as follows.

1. General efficacy of persimmon

-Good for the prevention of colds, health of the skin and eyes. Vitamin C and carotene (provitamin A) contains a lot of resistance to bacteria and mucosa strengthening effect.

-Anti-aging of the blood vessels, wrinkles, freckles prevention of cosmetic effects.

-After eating persimmons or drinks after drinking persimmons to drink quickly and help hangovers. The tannin component of persimmons binds acetaldehyde, a factor in hangover, which inhibits absorption in the body. Also, many vitamin C in persimmon improves kidney function and releases alcohol.

2. Eye health and pigment

Persimmon pigments beta carotene and kryptoxanthin have the effect of vitamin A in the body, which is effective in relieving eye fatigue and enhancing eyesight. Zeaxanthin and lutein in persimmons also inhibit senile macular disease and cataracts.

The macula is responsible for the central forces of the eye and can distinguish between objects and pigments. When the age of 65 or older, the macular phenomenon begins to appear.

3. Cancer prevention and pigment ingredient

Cryptoxanthin, a pigment found in persimmons, has five times the anticancer activity of carotene. Beta-carotene is converted to vitamin A in the body and is effective in preventing antioxidant activity and especially cancer of the lungs and pancreas.

The dark orange persimmon has a pigment called lycopene, which has strong antioxidant properties and is effective in preventing prostate cancer, breast cancer, esophageal cancer, uterine cancer and lung cancer. In addition, the carotenoid pigment is effective in preventing cardiovascular disease.

Persimmon tree is a deciduous tree of Ebenaceae, about 10m tall, flowered in May-June and picking fruit in October. The medicinal plants in persimmon tree are Si-yeong (dry or dried persimmon), corpse (ripe persimmon), and poetry (persimmon leaf).

Persimmon is originally a temperate fruit tree and is native to Korea and China. It is resistant to pests and can be grown without special management. There are sweet persimmons and persimmon persimmons, which have a sweet taste: dried persimmon peeled and dried persimmon, ripened red and soft, red or yellow.

Persimmon is one of the most nutritious fruits. Persimmon is smaller than other fruits, and sugar is composed mainly of glucose and fructose, which is about 14%. Vitamin A is 400 units (IU) / 100g is very high and contains a lot of vitamin C. In particular, persimmon leaves contain vitamin C, 500mg / 100g in young leaves, 200mg / 100g in the leaves (sacred leaves), which contains much more than fruits such as strawberries and tangerines. In particular, vitamin C in persimmon is a vitamin C precursor, unlike ordinary vitamin C, is not easily destroyed when exposed to heat, water, or air. In addition, persimmon leaves contain a component called rutin hemostasis, blood pressure lowering action.

The tantalizing ingredient in persimmon is tannin. The raw persimmons have eight flavors and the ripe or wet persimmons and persimmons have a sweet taste, which means that the water-soluble tannins are insoluble and the eights cannot taste.

Feel good for digestive problems such as stomach ulcers and diarrhea. This is due to the strong astringent action of tannic acid in persimmon. Converging action refers to the contraction of the skin, which contracts tissues on the mucosal surface in the body to stop diarrhea and relieve symptoms of gastric ulcers. But people with constipation should be careful. In addition, this tannin acid is good for people with cerebral hemorrhage due to hemostatic action, and also has capillary strengthening effect, which is very effective for the prevention and treatment of circulatory diseases such as hypertension. In particular, persimmon leaves have a blood pressure-lowering substance called rutin and diuretic action, people with high blood pressure, heart disease, kidney disease is good to drink tea. It is also used for burns by the astringent action of tannic acid.

Smash the persimmons and apply a lot to the affected area. If you have mild symptoms, just apply it. If you have pain or fire, grind the apples and change them frequently when the apples are warm.

People who have had a stroke of cerebral hemorrhage between two or three years will be helpful to drink every other week for two to three times a day, 4 tablespoons once a day.

It is also good for resolving hangovers. About 10% of the alcohol absorbed by the body is excreted by urine and respiration, and the rest must be oxidized and broken down. The oxidative breakdown of alcohol is fructose and vitamin C, which is good for preventing and treating hangovers.

Ripe persimmons are also used as medicine. Folk remedies require the use of a dried pacifier for chickpeas and child enuresis.

{Bigibogam} in the throat and thirst when you have to eat hongsi and the stomach is weak digestion is not good to eat dry persimmon. Persimmons and persimmon leaves are very beneficial for health because they are often used as fruit, persimmon leaf tea, or porridge, often taken in the prevention and treatment of circulatory disorders such as hypertension and adult diseases such as diabetes, and is also good for the elderly. Persimmon is a cold food, so people with cold stomach is not good to eat a lot, but if you eat dried persimmon to reduce the cold. It is also not good for people with anemia or hypotension because tannins in persimmon bind to iron and interfere with the absorption of iron.

Persimmons having the properties and efficacy as described above are mainly edible in the form of dried persimmon or dried ripe persimmon, which are harvested persimmons, and these have a problem of being edible within a short time due to difficulty in long-term storage.

In order to alleviate these disadvantages, edible persimmons are dried in the form of dried persimmons since ancient times, because the permeability is improved by drying them.

However, these persimmons and dried persimmons are edible only in a solid quality to obtain a secondary processed product newly obtained by processing, it is necessary to develop a new processed form of the product using this secondary processed material.

Therefore, while maintaining the characteristics and efficacy of persimmon and persimmon as it is, there is an urgent need to provide a processed product that can increase the farm income of a new processed form.

Therefore, an object of the present invention is excellent in palatability, aesthetics, and the like, which is known in the art, and can be utilized as a palatable food, in particular, by using a fermentation broth obtained by fermenting persimmon that is edible only with a solid enzyme using natural enzymes. To provide a hangover composition that can be.

In the present invention, the fermentation persimmon and fermentation is obtained by fermenting persimmon and dried persimmon using natural enzymes to obtain a fermented persimmon and fermented dried persimmon, and the fermentation broth obtained in the process of fermenting them and the fermented persimmon and dried persimmon are compressed and then mixed with a liquid obtained by filtration. It is to provide a composition that is used in the manufacture of palate food utilizing dried persimmon liquid.

In addition, the present invention is to provide a composition to be used in the manufacture of palate foods by mixing the fermented persimmon, fermented dried persimmon and the concentrate obtained by concentrating the fermented aged garlic obtained by fermenting and ripening garlic using a natural fermentation enzyme.

In order to achieve the above object, the present invention with respect to 100 parts by weight of purified water, 3 to 4 parts by weight of fermentation liquor, 9 to 10 parts by weight of liquid fructose, 1 to 2 parts by weight of green leaf extract powder or green tea leaf extract, It provides a hangover relief composition characterized by mixing 0.8 ~ 0.9 parts by weight of functional additives, 0.07 ~ 0.08 parts by weight of fragrances.

In addition, in the present invention, the fermentation broth provides a hangover relief composition, characterized in that the fermentation broth obtained after the fermentation and maturation by applying a natural fermentation enzyme on the surface of the epithelial persimmon.

In addition, the present invention provides a hangover relief composition characterized in that the fermentation enzyme is a natural enzyme obtained by fermenting natural fruit, cereals and seaweeds for 4 years.

In addition, the functional additive in the present invention provides a hangover relief composition characterized in that one or two or more selected from the group consisting of L- asparagine, citric acid, vitamin C, taurine, vitamin B2.

The present invention with respect to 100 parts by weight of purified water, 3 to 4 parts by weight of fermentation liquor, 7 to 10 parts by weight of fermented capillary liquor, 9 to 10 parts by weight of liquid fructose, 1 to 2 parts by weight of green fruit extract powder or green tea leaf extract , 0.8 to 0.9 parts by weight of functional additives, 0.07 to 0.08 parts by weight of fragrance to provide a composition for hangover relief.

In the present invention, the fermented dried persimmon solution provides a hangover relief composition characterized in that the fermentation broth obtained by fermenting and maturing the fermentation enzyme on the surface of the persimmon.

In the present invention, the fermentation enzyme provides a hangover relief composition, characterized in that the natural enzyme obtained by fermenting the natural fruit, cereals and seaweeds for 4 years.

The present invention with respect to 100 parts by weight of purified water, fermented liquor solution 3-4 parts, fermented dried persimmon 7-10 parts by weight, fermented aged garlic concentrate 1 to 3 parts by weight, liquid fructose 9-10 parts by weight, walnut fruit extract powder Or green tea leaf extract powder 1 to 2 parts by weight, functional additives 0.8 to 0.9 parts by weight, fragrance 0.07 to 0.08 parts by weight to provide a hangover relief composition.

In the present invention, the fermentation broth provides a hangover relief composition, characterized in that the fermentation broth obtained after the fermentation and maturation by applying a natural fermentation enzyme on the surface of the epithelial persimmon.

In the present invention, the fermentation broth provides a hangover relief composition characterized in that the fermentation broth obtained by applying the fermentation enzyme on the surface of the persimmon fermentation.

In the present invention, the fermented ripening garlic concentrate is steamed raw garlic, put the steamed garlic in a fermentation vessel to maintain a constant temperature is added to the natural enzymes for the hangover to relieve characterized in that the concentrated concentrated fermented and aged garlic To provide a composition.

The present invention is a composition having a hangover relieving function by utilizing the fermentation feeling obtained by fermenting the persimmon that is edible only in solid, it can be commercialized as a functional food using the same, and the farm household income by providing expensive functional food using the second processed persimmon It is effective to increase.

In addition, the present invention is a composition having a hangover relief function to be mixed with fermented persimmon and fermented persimmon, there is an effect that can be utilized to produce a functional food by using as a high functional food material at the same time to increase the marketability of persimmon and persimmon.

In addition, the present invention is to provide a hangover relief composition to further improve the hangover resolution by mixing fermented persimmon, fermented dried persimmon and fermented ripening garlic.

In addition, the hangover releasing composition according to the present invention by using a fermentation, aged fermentation, fermented dried persimmon and fermented garlic using natural fermentation enzyme obtained by fermenting natural fruits, cereals and seaweeds, palatability, aesthetics, etc. It provides an excellent hangover composition, and various nutrients contained in natural fruits, grains and seaweeds are added, so that effects such as hangover relief and fatigue recovery can be obtained.

Hereinafter, the present invention will be described in more detail.

The present invention is a hangover releasing composition comprising a fermented persimmon, fermented dried persimmon, fermented persimmon obtained from fermented aged garlic, fermented dried persimmon and fermented ripened garlic concentrate.

Hangover elimination composition according to the present invention is a fermentation liquor, liquid fructose, lychee fruit extract powder or green tea leaf extract powder, functional additives, flavorings.

According to the present invention, the mixing is based on 100 parts by weight of purified water, 3 to 4 parts by weight of fermentation liquor, 9 to 10 parts by weight of liquid fructose, 1 to 2 parts by weight of hawthorn fruit extract powder or green tea leaf extract powder, functional additive 0.8 It is comprised by mixing 0.9 weight part and 0.07-0.08 weight part of fragrances.

In the present invention, the fermentation broth is a fermentation broth obtained from a fermentation sensitized by applying a natural fermentation enzyme to the surface of the epithelial persimmon, and the fermentation sensation is a fermentation period of 26 to 30 days after applying the fermentation enzyme to the surface of the persimmon , It is preferable to use the fermentation and maturation of the fermentation and maturation period of 2 to 4 days, preferably, the fermentation period of 27 to 28 days, fermentation and maturation of 2-3 days.

Typically, the fermentation of fruit to produce a fermentation broth during the fermentation period, the fermentation broth used in the present invention is a process of pressing the fermentation broth and the final product produced in the process of obtaining a fermentation feeling by fermentation of the persimmon by a compactor, the filtration process The fermentation broth is finally prepared by mixing the filtered fermentation broth obtained through.

In this case, the fermentation liquor is preferably not less than 18brix sugar, preferably more than 40brix sugar.

According to the present invention, the fermentation enzyme uses a natural enzyme obtained by fermenting natural fruit, cereals and seaweeds for 4 years.

According to the present invention, the functional additive uses one or a mixture of two or more selected from the group consisting of L-asparagine, citric acid, vitamin C, taurine, and vitamin B2.

In another embodiment of the present invention, 7-10 parts by weight of fermented dried persimmon solution may be further mixed with 100 parts by weight of the purified hangover composition.

The fermented dried persimmon is a fermentation broth obtained by applying fermentation enzyme to the surface of dried persimmon and fermenting and ripening. After applying natural enzyme to the surface of dried persimmon, the fermentation period is 26-30 days and the fermentation period is 2-4 days. Fermented dried persimmon is used.

At this time, the fermentation broth is obtained by mixing the fermentation broth obtained by pressing the fermentation broth and the fermentation dried persimmon obtained by filtration after the fermentation. ]

Here, it is preferable to use fermented dried persimmon fermented and aged for 27 to 28 days for fermentation and 2-3 days for fermentation.

Although not particularly limited, the fermented dried persimmon may be more than 40 brix of sugar.

Further, according to the present invention, the fermentation ripening garlic concentrate concentrated by fermentation aged garlic fermented with garlic using a natural enzyme in the composition containing the fermentation broth, fermented dried persimmon liquid can be prepared by further mixing 1 to 3 parts by weight. Can be.

The fermented ripening garlic concentrate is steamed raw garlic, put the steamed garlic in a fermentation vessel to maintain a constant temperature is a concentrated liquid obtained by concentrating the fermented and matured garlic by adding a natural enzyme. Concentrating this method uses a conventional concentration method, in the present invention was concentrated by a conventional vacuum concentration method.

According to the present invention, the fragrance may be a general edible fragrance within the range that does not impair the present invention, preferably mixed with the flavor.

Hereinafter, the present invention will be described with reference to preferred embodiments. However, the present invention is not limited to the following examples.

Example 1

Fermented persimmon obtained by applying natural enzyme to the surface of peeled raw persimmon for 28 days, fermenting the fermented persimmon for 2 days to produce a fermented sensation. Filtration to prepare a fermentation liquor mixed with the fermentation broth.

The fermentation broth and the fruit extract of the bark fruit, functional additives, and the composition of the flavor was mixed with purified water as shown in Table 1 below to prepare a beverage.

[Example 2]

Fermented dried persimmon obtained by applying natural enzyme to the surface of dried persimmon and fermented for 28 days, fermented dried persimmon for 2 days to produce a fermented sensation, and putting fermented dried persimmon together with the fermented liquid produced during the fermentation process. Filtration to produce a fermented dried persimmon mixed with the fermentation broth.

The fermented dried persimmon liquid was further added to the preparation of Example 1 and mixed to prepare a beverage by mixing at a composition ratio as disclosed in Table 1 below.

Example 3

The fresh garlic is peeled off and washed, and the washed garlic is steamed at 100 ° C. for 15 minutes. The steamed garlic is pulverized, put into a container maintaining 37 ° C. to 39.5 ° C., and fermented for 120 hours by adding natural enzyme to prepare fermented aged garlic. The fermented ripened garlic concentrate is prepared by vacuum concentrating under conditions of -720 mmHg (meaning about 10 to 50 mmHg based on 1 atmosphere of 760 mmHg) and a temperature of 60 ° C.

The fermented ripening garlic concentrate was mixed to have a composition ratio as disclosed in Table 1 below to prepare a beverage.

Compounding ratio (unit: parts by weight) Example 1 Example 2 Example 3 Fermentation Reduction (18brix) 1.5 1.5 1.5 Fermented dried persimmon liquid (40brix) - 3.5 3.5 Fermented aged garlic concentrate - - 1.0 Liquid fructose 4.0 4.0 4.0 Barberry Fruit Extract Powder 0.5 0.5 0.5 L-aspartic acid 0.05 0.05 0.05 Citric acid 0.005 0.005 0.005 Vitamin C 0.25 0.25 0.25 Persimmon flavor 0.03 0.03 0.03 Taurine 0.05 0.05 0.05 Vitamin B2 0.001 0.001 0.001 Purified water 40.114 40.114 40.114

[Comparative Example]

After drinking alcohol, do not consume the hangover-relieving drink, and compared with the time of ingestion of drinks of Examples 1 to 3 of the present invention by the following test method as time passed.

◆ Test Method

① Functional test: The functionality of the fermented persimmon prepared by the following method was tested.

-After 30, 60, 120 minutes after the alcohol intake in the test mice, blood alcohol concentration, acetaldehyde concentration, AST (GOT), ALT (GPT) concentration measurement

Blood Alcohol Concentration

-Test method: Enzyme method by alcohol dehydrogenase

Principle of Test: Enzyme test of ethanol uses NAD and ADH (alcohol dehydrogenase) as shown in the following equation.

Formation of NADH can be quantified by increased absorbance at 378 nm. 1,3-diamino-2-hydroxypropane is a reagent that captures aldehydes and acts as an effective slow effluent. This reagent system is ethanol quantitative determination using alcohol dehydrogenase is more stable than other test methods.

-Reference value: No ethanol is found in blood under normal condition except when ethanol is ingested.

-Reagent: Alcohol (Manufacturer: Roche-BM / Country of origin: Switzerland)

-Measuring equipment: Cobas-integra (Manufacturer: Roche-BM / Country of manufacture: Switzerland)

The measurement results are shown in Table 2 and FIG.

Acetaldehyde concentration

-Inspection method: UV method

-Inspection Principle:

Acetaldehyde is hydrolyzed to NADH and H by NAD, water and Al-DH enzymes and oxidized to Acetic acid.

The amount of NADHylated acetaldehyde in the sample is measured at 334, 340 or 365 nm.

-Reagent: Acetaldehyde Cat.no.668613 (Manufacturer: BOEHRINGER MANNHEIM, Country of origin: Germany)

-Measuring instrument: UV spectrophotometer U-3010 (manufacturer: Hitachi, country of origin: Japan)

The measurement results are shown in Table 3 and FIG.

<AST concentration>

-Test method: IFCC UV method (without pyridoxal phosphate without sample blank)

-Inspection Principle:

The GOT activity value is obtained from the absorbance reduction rate of NADH.

-Note: <38 IU / L

-Reagent: AST (Manufacturer: Simens / Country of manufacture: U.S.A)

-Measuring equipment: ADVIA 1650 (manufacturer: Simens / country of manufacture: U.S.A)

The measurement results are shown in Table 4 and FIG.

<ALT concentration>

-Test method: IFCC UV method (without pyridoxal phosphate without sample blank)

-Inspection Principle:

The GPT activity value is obtained from the absorbance reduction rate of NADH.

Reference value: <43 IU / L

-Reagent: ALT (Manufacturer: Simens / Country: U.S.A)

-Measuring equipment: ADVIA 1650 (manufacturer: Simens / country of manufacture: U.S.A)

The measurement results are shown in Table 5 and FIG.

② Preparation and test of each test group:

-6 experimental mouse populations per group

-Intake of beverages and commercial products of the present invention (naturally dried persimmon) is 100ml, alcohol intake: 1 bottle of adult shochu, hangover for drinking (including the present invention) is 30 minutes after alcohol intake.

Blood odor is three times for each individual after 30 minutes, 60 minutes, and 120 minutes, and the change in blood is examined according to the functional test method.

③ Sensory test: Ten trained sensory agents were provided with the above beverages and commercial items, and sensory tests were conducted for taste, aroma, and taste. The results are shown in Table 6.

Comparative Example 1 Example 1 Example 2 Example 3 30 minutes 48 54 48 55 60 minutes 27 23 21 21 120 minutes 5 5 2 2

* Each test value described the average value.

As a result of Table 2, it can be seen that the blood alcohol concentration is remarkably decreased over time when the beverage using the hangover composition according to the present invention is ingested.

Comparative Example 1 Example 1 Example 2 Example 3 30 minutes 0.151 0.137 0.201 0.175 60 minutes 0.118 0.083 0.139 0.168 120 minutes 0.063 0.059 0.042 0.043

* Each test value described the average value.

As a result of Table 3, it can be seen that the concentration of acetaldehyde drops significantly over time when the beverage prepared using the hangover composition according to the present invention is ingested.

Comparative Example 1 Example 1 Example 2 Example 3 30 minutes 119 110 116 111 60 minutes 158 164 132 127 120 minutes 141 118 115 122

* Each test value described the average value.

Comparative Example 1 Example 1 Example 2 Example 3 30 minutes 51 56 54 48 60 minutes 61 61 59 55 120 minutes 57 57 47 52

* Each test value described the average value.

As shown in Tables 4 and 5, when seeing the change in blood AST and ALT, which is an indicator of liver damage due to alcohol degradation, the blood AST and ALT when ingesting a beverage prepared using the hangover composition according to the present invention It has been shown that reducing the increase in can reduce liver function damage to alcohol degradation.

event Example 1 Example 2 Example 3 flavor 39 38 41 incense 35 35 38 Symbol 38 41 42

* Evaluation criteria were evaluated as very good (5 points), excellent (4 points), normal (3 points), bad (2 points), very bad (1 point), and the results were calculated by the following Equation 1. .

* Comparative Example 1 was excluded from the sensory test because the group did not consume a drink as a comparison target for the functional test.

(Equation 1)

As a result of the sensory test, it was evaluated that the taste, aroma and palatability of the beverage prepared using the hangover composition according to the present invention was good.

As a result, the composition for hangover elimination according to the present invention can be tasted and tasted to the drinker while maintaining the unique aroma and taste of persimmon and dried persimmon even if the secondary raw material fermented with persimmon and dried persimmon is edible only in solid form as an edible material. It can be seen that this excellent food can be provided.

In addition, it can be seen that by fermenting persimmon and dried persimmon to add functionality to the persimmon and to improve the characteristics possessed by persimmon at the same time it can be produced to drink to provide a public drink with excellent hangover relief when provided in drinking water.

In addition, in the present invention it can be seen that the addition of fermented aged garlic fermented garlic further doubles the efficacy and effect of garlic, so that the hangover ability is further increased due to the effect of garlic on drinking.

In addition, according to the present invention, when the beverage containing the composition of the present invention is ingested after alcohol administration, it can be seen that many alcohols are decomposed at a much faster rate than alcohol is decomposed in the liver without being consumed at the same time. In view of the change in blood AST and ALT, which is an indicator of liver damage due to degradation, it can be seen that pleasure administration reduces the increase in blood AST and ALT, thereby reducing liver function damage to alcohol degradation.

1 to 4 are graphs showing the functional test results of the beverage prepared using the composition according to the present invention.

Claims (11)

Per 100 parts by weight of purified water, 3 to 4 parts by weight of fermentation liquor, 9 to 10 parts by weight of liquid fructose, 1 to 2 parts by weight of green fruit extract or green tea leaf extract powder, 0.8 to 0.9 parts by weight of functional additives, 0.07 to Hangover removal composition characterized in that the mixture is 0.08 parts by weight. The method of claim 1, The fermentation broth is a hangover relief composition characterized in that the fermentation broth obtained after the fermentation and maturation by applying a natural fermentation enzyme on the surface of the epithelial persimmon. The method of claim 2, The fermentation enzyme is a hangover relief composition characterized in that the natural enzyme obtained by fermentation of natural fruit, cereals and seaweeds aged for four years. The method of claim 1, The functional additive is a hangover relief composition, characterized in that one or two or more selected from the group consisting of L-asparagine, citric acid, vitamin C, taurine, vitamin B2. Per 100 parts by weight of purified water, 3 to 4 parts by weight of fermentation liquor, 7 to 10 parts by weight of fermented capillary liquor, 9 to 10 parts by weight of liquid fructose, 1 to 2 parts by weight of nutty fruit extract powder or green tea leaf extract powder, functional additive 0.8 to 0.9 parts by weight, fragrance 0.07 to 0.08 parts by weight, hangover relief composition characterized in that the mixture. The method of claim 5, The fermented dried persimmon liquid is a hangover relief composition, characterized in that the fermentation broth obtained by fermentation and maturation by applying a fermentation enzyme on the surface of the persimmon. The method of claim 6, The fermentation enzyme is a hangover relief composition characterized in that the natural enzyme obtained by fermentation of natural fruit, cereals and seaweeds aged for four years. Per 100 parts by weight of purified water, 3 to 4 parts by weight of fermented liquor, 7 to 10 parts by weight of fermented capsicum, 1 to 3 parts by weight of fermented garlic concentrate, 9 to 10 parts by weight of liquid fructose, walnut fruit extract powder or green tea leaf 1 to 2 parts by weight of the extract powder, 0.8 to 0.9 parts by weight of functional additives, 0.07 to 0.08 parts by weight of fragrance, hangover relief composition. The method of claim 8, The fermentation broth is a hangover relief composition characterized in that the fermentation broth obtained after the fermentation and maturation by applying a natural fermentation enzyme on the surface of the epithelial persimmon. The method of claim 8, The fermented dried persimmon liquid is a hangover relief composition, characterized in that the fermentation broth obtained by fermentation and maturation by applying a fermentation enzyme on the surface of the persimmon. The method of claim 8, The fermented ripening garlic concentrate is steamed raw garlic, put the steamed garlic in a fermentation vessel to maintain a constant temperature, hangover relieving composition, characterized in that the concentration of fermented and matured garlic by the addition of natural enzymes.

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