KR20100108112A - Hangover recovery drink comprising extracts of hericium erinaceum - Google Patents

Abstract

PURPOSE: A hangover reducing drink is provided to improve an acetaldehyde dehydrogenase activity and an alcohol dehydrogenase activity process by maximally extracting effective component with minimizing the loss of the effective component. CONSTITUTION: A hangover reducing drink comprises taraxacum platycarpum, lycium chinense, the extract of hericium erinaceum of the artemisia capillaries. The hericium erinaceum extract is obtained by heating for 16~24 hours at the temperature of 65~85°C after mixing the extract solvent to have a weight ratio of 30 or 60. The extract solvent is obtained by taking the upper solution after mixing the malt with the water. The hangover reducing drink includes the pholiota nameko extracts containing the mucopolysaccharide.

Description

Hangover recovery drink containing extracts of Hericium Erinaceum}

The present invention relates to a hangover remedy drink using the roe deer mushroom, and more particularly, to a hangover remedy drink excellent in the activity of alcohol degrading enzyme by effectively extracting the active ingredient for the hangover of the roe deer mushroom.

Alcohol suppresses and paralyzes the center of the brain and shows an excited state when ingested. It suppresses consciousness and movement and has a sleeping and anesthetic effect, making it a favorite food for stressed modern people. Drinking culture of our country not only plays a big part in social growth for economic activity along with economic growth, but also becomes a part of cultural life to soothe mental loneliness from modern society.

Like this, drinking small amount of alcohol is good for mood change and also helps blood circulation, and it can be beneficial for health.However, excessive consumption of chronic alcohol can lead to various health problems such as alcoholic liver disease, and can lead to addiction. Not only the central nervous system, such as the brain, but also the digestive system and metabolic organs, such as the liver, which can damage the health of the individual has become a serious problem. In addition, risks such as traffic accidents resulting from drinking are becoming a social problem apart from individual problems, and accordingly, there is an increasing demand for foods and medicines that can minimize the effects of alcohol on the human body.

After drinking alcohol, a small amount of alcohol is absorbed in the esophagus, about 10% in the stomach, 90% in the small intestine, and the absorbed alcohol moves along the bloodstream to the body and other tissues, such as the brain and liver, and about 10% is urine and sweat. The remaining 90% is broken down by the liver.

In the first stage of alcohol degradation, alcohol dehydrogenase (ADH) oxidizes the alcohol and converts it into acetaldehyde, which in turn is oxidized by acetaldehyde dehydrogenase (ALDH) to acetic acid, which is harmless to the body. . This acetic acid is again broken down into water and carbon dioxide and released into the body. At each step, one molecule of reduced NADH is produced from the oxidized NAD +, where NAD + acts as a coenzyme. The metabolism of alcohol by alcohol dehydrogenase in the liver produces NADH as a by-product, increasing the NADH / NAD + ratio. This change in redox state affects several intermediate metabolisms.

In particular, lactic acid should use NAD + when converting to pyruvic acid, but since NAD + is used for alcohol oxidation, lactic acid does not convert to pyruvic acid and accumulates to lower blood pH. In addition, although the NADH / NAD + ratio increases during alcohol oxidation, it is necessary to maintain these ratios normally for the continuous oxidation of alcohol. Therefore, pyruvic acid is converted to lactic acid and oxaloacetic acid in the TCA cycle to malic acid is used to produce the NAD +. This lack of pyruvic acid or oxaloacetic acid inhibits the virulence process of glucose and prevents the synthesis of glucose properly, resulting in hypoglycemia when fasting alcohol is consumed.

Hangover symptoms after alcohol consumption are known to cause discomfort, acetaldehyde, which is a byproduct of alcohol breakdown, causing long-term discomfort, headache, increased blood pressure, flushing, and vomiting.

Longer stays of acetaldehyde in the cerebrum and liver cause damage to the nervous system and serious liver disease, including central nervous system disorders, hepatic brain disorders, cerebral atrophy, alcoholic retinal abnormalities, alcoholism, anxiety, anxiety, depression, sleep disorders, alcoholic dementia, Serious physical problems such as hearing and hallucinations occur.

Research into drugs that can reduce the hangover symptoms have been actively conducted, many products have already been introduced. Domestic hangover-relieving preparations include Condition (Cheil Jedang), Aspa (Target), Sol Pyo Business (Drug Free), Dawn 808 (Grammy), Reception (Future Bio), Morning Care (Dong-A) Among them, only a few have undergone clinical experiments on the effect of reducing blood alcohol levels, and even some of them are effective only when the dose is taken at about five times the normal dose. However, whether these drugs reduce blood alcohol levels has not been scientifically validated or shown to be insignificant.

And the Republic of Korea Patent Publication No. 2005-0079790 discloses a composition for promoting alcohol degradation comprising the extract of roe deer mushroom.

The composition consists of an extract obtained by mixing the mycelium or fruiting body in ethanol and then extracted at room temperature, but this extraction method is not enough to extract the active ingredient for hangover contained in the worm mushroom, or even if extracted ethanol in the extraction solvent Because of this mixture, a concentration step of removing ethanol after extraction is essential, and various cumbersome and inefficient problems occur, such as diluting these concentrates at an appropriate ratio.

The present invention has been created to improve the above-mentioned problems, extracting solvent drainage, extraction temperature, extraction time of the optimum to extract the active ingredient while minimizing the loss of the active ingredient with a hangover action contained in the roe deer mushroom The purpose of the present invention is to provide hangover-relieving beverages capable of increasing alcoholase activity and acetaldehydease activity.

Hangover releasing drink of the present invention for achieving the above object is characterized in that the composition comprising an extract of dandelion, wolfberry, wormwood and locust mushroom extract.

The roe deer mushroom extract is characterized in that the extraction by mixing so that the weight ratio of the extraction solvent to the roe deer mushroom 30 to 60 and heated at 65 to 85 ℃ for 16 to 24 hours.

The extraction solvent is characterized by being obtained by taking off the malt in water and taking out the supernatant.

The hangover drink is characterized in that it further comprises a taste mushroom extract containing the mucopolysaccharide.

As described above, according to the present invention, the active ingredient of the roe deer mushroom can be extracted as much as possible by presenting the extraction solvent drainage, the extraction temperature, and the extraction time.

According to the roe deer extract according to the present invention, alcohol dihydrogen ace (ADH) and acetaldehyde dihydrogen ace (ALDH) activity is 1.5 to 2 times higher than that of commercial hangover beverages to promote alcohol metabolism, thereby promoting blood alcohol concentration. Can be effectively reduced.

In addition, goji berry, dandelion, cedars can protect the liver cells from alcohol, taste mushrooms can be applied to the gastrointestinal mucosa to prevent alcohol absorption or heartburn.

Hereinafter, the hangover elimination drink using the roe deer mushroom of the present invention will be described in detail.

Hangover elimination drink of the present invention is mainly composed of the extract of the Roe deer beetle, it is composed by including the extract of dandelion, wolfberry, wormwood.

Roe deer mushroom ( Hericium erinaceum ) has antioxidant, anti-cancer, gastric ulcer, duodenal ulcer, chronic gastritis treatment, immune enhancing effect, and is known to be effective in preventing brain development and dementia by containing nerve growth factor (NGF).

Roe deer mushrooms may be taken from nature or commonly artificially cultured. Roe deer mushroom is hot-air-dried at 60 ° C. for 24 to 48 hours to use a moisture content of 3 to 4%.

General ingredients, minerals and vitamins of the dried roe deer mushroom as described above are shown in Table 1 below. General analysis was performed using A.O.A.C method, and minerals were analyzed by ICP-emission spectrophotometry (agilent 7500 series). Vitamin was used in the food disclosure notice method.

General ingredient
(g / 100g drying) moisture protein Geology Ash carbohydrate fibrin - 3.9 24.5 3.2 10.6 57.8 10.1 -
Mineral
(g / 100g drying) Ca P Fe Na K Zn Mg 41 1141 13.4 57 5512 7.1 170
vitamin
(mg / 100g during drying) Vitamin A Vitamin B1 Vitamin B2 Niacin Vitamin C - - 0 5.91 4.07 31 0 - -

And the free sugar and constituent sugar contained in the roe deer mushroom are shown in Table 2 below. Free and constituent sugars were analyzed using high-pH anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Standard sugars were fucose, glucose, galactose, mannose, glucosamine and galactosamine purchased from Sigma.

Party Free sugar (g / 100g drying) Per composition (g / 100g drying) Fucose 0.03 0.37 Galactosamine 0.03 0.04 Glucosamine - 4.27 Galactose - 1.19 Glucose 0.44 22.71 Mannos 0.02 1.14 Sum 0.5 29.7

And the constituent amino acid (mg / 100g) contained in the Roe deer mushroom was shown in Table 3 below. The amino acid composition was analyzed by HPLC (Model, Waters Co., USA) after extracting mushroom extract according to Pico-Tag amino acid analysis method, derivatizing with Phenylisothiocyanate (PITC). Amino acid standard was used as amino acid general standard (Sigma Co ,. USA).

Kinds Content (g / 100g during drying) Histidine 383.43 Isoleucine 625.87 Leucine 1026.10 Lee Sin 315.66 Methionine 157.64 Phenylalanine 468.66 Threonine 702.49 Tryptophan 17.07 Balin 892.54 Alanine 1049.68 Arginine 597.84 Aspartic acid 2367.42 Cysteine2 37.40 Cysteine 30.07 Glutamic acid 4483.65 Glycine 810.86 Proline 1029.87 Serine 840.27 Tyrosine 224.95 Sum 7502.93

As shown in Tables 1 to 3 above, the worm mushroom contains glucose, glucosamine, galactosamine, mannose, fucose, and galactose, which are constituent sugars of carbohydrates, and the amino acids of proteins are glutamic acid, aspartic acid, alanine, and leucine. It contains a lot of minerals and vitamins B1 and B2, especially niacin.

Useful components for hangover as a constituent of roe deer mushroom are constituent monosaccharides such as glucosamine and galactosamine, and aspartic acid among proteins has the effect of correcting the NADH / NAD + ratio in the body, thereby alleviating side effects from alcohol metabolism. It is reported.

In addition, alcohol 1g metabolism in the body to produce calories of 7Kcal, which is rich in minerals such as Mg, K, necessary for energy metabolism, vitamins B1, B2, niacin. In particular, the coenzyme form of niacin participates in the body's redox reactions as nicotinamide dinucleotide (NAD) and nicotinamide dinucleotide phosphate (NADP). In particular, it acts as a coenzyme essential for the metabolism of calorie nutrients during the production of ATP.

The roe deer mushroom extract is obtained by mixing the dried roe deer mushroom in an extraction solvent and heating. In this case, after mixing so that the weight ratio of the extraction solvent to the roe deer mushroom is 30 to 60, it is preferable to extract by heating at 65 to 85 ℃ for 16 to 24 hours. Water is used as the extraction solvent. In addition, a conventional extraction solvent can be used.

Preferably, an extraction solvent containing malt in water is used. For example, the malt powder obtained by grinding the malt finely can be dissolved in cold water, left to stand for 3 to 5 hours, and then taken only as a clear supernatant can be used as an extraction solvent. Malt germination of barley is significantly increased in protein and mineral content than without germination. Vitamin B1, B2, and niacin levels are increased five to seven times higher. They are essential nutrients to be broken down into water and carbon dioxide. Malt also contains many enzymes, such as α-amylase, β-amylase and protease, which can degrade starch and protein. In the present invention, the extraction temperature is 65 to 85 ℃, although the optimum temperature for the enzyme contained in the malt is not optimal temperature, it is expected that the extract of the roe deer mushroom is decomposed by the activity of these enzymes to some extent during the extraction.

The roe deer mushroom extract contains 0.1 to 99% by weight of the hangover relieving drink of the present invention.

Dandelion, gojija, celandine Wormwood can be extracted with the same method as above by mixing with the roe deer mushroom. For example, 15 to 25 parts by weight of dandelion mushroom, 15 to 25 parts by weight of goji berry, 7 to 13 parts by weight of wormwood, and mixed so that the weight ratio of the extraction solvent to 30 to 60 after mixing 65 to Extract by heating at 85 ° C. for 16-24 hours. In contrast, dandelion, wolfberry, and cedars can be separately extracted and mixed with flavored mushroom extracts.

The dandelion and gojija, cedar mugwort has been used as a tonic, diuretic, antidote, etc. in the medicinal and herbal medicine since ancient times, in the present invention is expected to play a role in protecting liver cells from alcohol by supplementing the locust mushroom.

Hangover drink of the present invention may further include a taste mushroom extract containing mucopolysaccharide to enhance functionality. Ingestion of mucopolysaccharides of mucus in the mushroom extracts is expected to protect the gastric and intestinal walls, prevent alcohol absorption, and prevent or treat heartburn, a hangover symptom. The taste mushroom extract uses the supernatant obtained by mixing the taste mushroom fruit body with the extraction solvent and grinding the grinder. Flavored mushroom extract is preferably contained 5 to 50% by weight of the total weight of the hangover.

And the hangover drink of the present invention may be further added acidulants and sweeteners. Citric acid, plum extract, etc. may be added as an acidulant, and xylitol, honey, concentrated pear juice may be added as a sweetener. In addition to the sweetener, various sweeteners may be used, such as a general beverage. It is preferable to contain 0.1 to 0.5% by weight of acidulant and 3 to 30% by weight of sweetener in the total weight of the hangover-relieving beverage. The hangover prepared drink can be further performed after the heat sterilization packaging step.

Hereinafter, the hangover drink of the present invention will be described through experimental examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

1. roe deer mushroom extraction experiment

Experiments were performed to extract the active ingredient of the locust mushroom, which can increase the alcoholase and acetaldehyde activity.

The roe deer mushroom extract was dried by hot air at 60 ° C. for 24 hours using water as an extraction solvent. At this time, the amount of water was heated to 75 ℃ and 100 ℃ to 30, 40, 50, 60 times the number of roe deer mushroom by weight ratio. The final yield, soluble solids, pH, total sugars, total amino acids, total amino acids of the extract every 4 hours when heated to 75 ℃ and 0.5 hours when heated to 100 ℃ to predict the degree of extraction of the active ingredient of the raw material during the extraction process Phenol was investigated to find the proper extraction conditions.

Yield was expressed as weight percentage of the extract to the sum of the initial mushroom weight and the solvent weight before hot water extraction. Soluble solids were measured using a hand refractometer (Atago N2, Japan) and pH using a pH meter (Istek 915PDC, Korea). Total sugar was measured for absorbance at 490nm UV-spectrophotometer by phenol-H ₂ SO ₄ method. The standard sugar was maltose (Sigma Co, USA). Total amino acid was measured by the ninhydrin UV-spectrophotometer 570nm, the amino acid standard was used glutamic acid (Sigma Co., USA). Total phenol was measured by Folin-Denies method at 760 nm UV-spectrophotometer, and ethyl gallate (Sigma Co., USA) was used as a phenol standard.

1 is a graph showing the final yield after heating for 24 hours at 75 ℃, Figure 2 is a graph showing the final yield after heating for 4 hours at 100 ℃.

1 and 2, the final yield was found to be around 90% regardless of the mixing ratio of the solvent when heated at 75 ℃ 24 hours. On the contrary, when heated at 100 ° C. for 4 hours, the variation in yield is severe according to the mixing ratio of the solvent, and the yield is significantly lower than the case of heating at 75 ° C. at 60 times the maximum value. In case of extraction at 100 ℃, the yield is about 32-63% depending on the solvent drainage. However, if the extraction is performed for 24 hours at 75 ℃, the yield is higher than 90%. It seems to be advantageous.

3 is a graph measuring the soluble solids every 4 hours by heating to 75 ℃, Figure 4 is a graph measuring the soluble solids every 30 minutes by heating to 100 ℃.

3 and 4, when extracted at 75 ℃ solid content was higher the lower the drainage of the solvent and showed a gentle increase without significant change depending on the time extracted for 24 hours in the initial extract. In case of extraction at 100 ℃, solids increased significantly with heating time in the case of solvent drainage 30 and 40, but showed a gentle increase in 50 times 60 times.

5 is a graph measuring the pH every 4 hours by heating to 75 ℃, Figure 6 is a graph measuring the pH every 30 minutes by heating to 100 ℃.

5 and 6, the pH of the extract was lower the lower the drainage of the solvent, the longer the extraction time, the drastic decrease until 12 hours before the extraction at 75 ℃ and then slowly decreased.

Figure 7 is a graph measuring the total sugar every 4 hours by heating to 75 ℃, Figure 8 is a graph measuring the total sugar every 30 minutes by heating to 100 ℃.

Referring to FIGS. 7 and 8, when extracted at 75 ° C., the total sugar showed a tendency to increase gradually as the heating time was longer as the drainage of the solvent was lower. After 16 hours, little or no change was observed , 100 In case of extraction at ℃, the lower the solvent drainage, the higher the total sugar was increased with the heating time.

9 is a graph measuring total amino acids every 4 hours by heating to 75 ℃, Figure 10 is a graph measuring the total amino acids every 30 minutes by heating to 100 ℃.

9 and 10, when extracted at 75 ℃ the amount of amino acids was higher the lower the drainage of the solvent, the higher the heating time up to 12 hours, after which almost no change or a tendency to decrease. And when extracted at 100 ℃ was increased the lower the solvent drainage, the heating time rapidly increased up to 3 hours and then slowly increased.

FIG. 11 is a graph measuring total phenol every 4 hours by heating to 75 ° C, and FIG. 12 is a graph measuring total phenol every 30 minutes by heating to 100 ° C.

11 and 12, the amount of phenol was slightly higher as the drainage of the solvent was lower, but little change after 12 hours of heating time. In case of extraction at 100 ℃, the lower the solvent drainage, the greater the total phenol content was increased in the case of 30-fold solvent drainage as the heating time elapsed. Content.

The results of the above study showed that soluble solids, total sugar, total amino acid, total phenol, and antioxidant properties were higher than those extracted at 100 ° C than those extracted at 75 ° C. It appears to be relatively high because of its concentration.

And the content of organic and inorganic materials, and the mineral content of the extract extracted at 75 ℃ for 24 hours and the extract extracted at 100 ℃ for 4 hours by adding water 40 times the amount of roe deer mushrooms are shown in Table 4 and Table 5, respectively.

division Organic matter (%) Mineral (%) 75 ℃ extract 0.34 1.37 100 ℃ Extract 0.29 1.33

In Table 7, the organic content is expressed as a weight percentage excluding moisture and inorganic matters, and the inorganic material indicates the weight of ash remaining after burning the sample at 600 ° C. for 3 hours as an initial extract weight percentage, and both the organic and inorganic content at 75 ° C. It can be seen that the extraction is higher than that extracted at 100 ° C.

division Na (ppm) Mg (ppm) Ca (ppm) Zn (ppm) Mn (ppm) P (ppm) Fe (ppm) K (ppm) 75 ℃ extract 1120 600 155 97.42 3.87 17.24 59.41 9845 100 ℃ Extract 1155 475 127 27.9 3.5 16.38 46.19 7320

In Table 8, Figure 14 shows the inorganic Na, Mg, Ca, Zn, Mn, P, Fe, K content of those extracted at 75 ℃ and 100 ℃, the content of the extracted at 75 ℃ was higher overall.

2. ADH and ALDH Activity Test

The activities of ADH and ALDH were compared between the extracts of roe deer fungus extract and hangover. The extract of the extract was extracted 24 hours at 75 ° C for 24 hours, 4 hours at 100 ° C, and four hangover anti-alcoholic enzymes (alcohol dehydrogenase, The activity of ADH) and the activity of acetaldehyde dehydrogenase (ALDH) were compared and the results are shown in FIGS. 13 and 14, respectively.

The ADH activity of the samples was measured by absorbing NADH formed at 340 nm using a UV-spectrophotometer (Jasco-Y550) using Choi et al. And Racker's method. After determining the optimal conditions for ADH activity, 0.2 mL of alcohol, 1 mL of NAD aqueous solution (2 mg / mL), 0.2 mL of sample to be analyzed for hangover efficacy, 0.05M 2.2 mL of tris-HCl buffer (pH 8.8) was added to make the total volume 3.6 mL, followed by reaction for 10 minutes in a 25 ° C. constant temperature water bath, and 0.5 mL of ADH (18 units / mL) was added to measure the change in absorbance at 340 nm. For the control, 0.25 mL of 0.01M glycine-NaOH buffer was added instead of ADH. Immediately after the reaction, the test tube was transferred to ice, and the activity of ADH was measured at 340 nm using the spectrophotometer. ADH activity indicated the maximum absorbance at the end of the reaction as a ratio to the maximum absorbance of the control. All reagents and enzymes used in the experiment were purchased from Sigma with a purity of 90% or higher.

ADH activity = B / A × 100

A: maximum absorbance of the control, B: maximum absorbance of the test

The ALDH activity of the sample was tested by modifying the methods of Hawang and Tottmar, etc., and the resulting NADH absorbance was measured at 340 nm. To measure the activity of ALDH, add 0.1 mL ALDH (1 unit / mL) to 2.25 mL of 0.5 mM NAD, 0.1 mM pyrazole, and 5 mM acetaldehyde in 50 mM sodium pyrophosphate buffer solution (pH8.8). After each addition, it was left for 10 minutes in a 37 ℃ water bath and the absorbance was measured at 340nm.

Referring to Figure 13 and 14, it can be seen that the extract of the Roerung beetle mushroom has more excellent activity of ADH and ALDH than the four hangover drinks on the market. In addition, ADH and ALDH activities were higher when extracted at 75 ° C. for 24 hours than when extracted at 100 ° C. for 4 hours.

The active effects of ADH and ALDH may be attributed to vitamins B1, B2, niacin, and minerals, rather than soluble solids, total sugars, and total phenols. Since vitamin B1, B2, niacin, minerals, etc. are weak to high temperature, it is preferable to extract at a relatively low temperature. In addition, since the extract of the active ingredient must be extracted while inactivated as a bacterium, the extract temperature is preferably at least 65 ℃.

Therefore, the hangover beverage of the present invention to which the extraction technique is applied by extracting by mixing the weight ratio of 30 to 60 after heating at 65 to 85 ℃ for 16 to 24 hours, ADH and ALDH activity 1.5 ~ 2 times than the commercial hangover beverage Higher levels are expected to promote alcohol metabolism, effectively reducing blood alcohol levels.

(Example)

Roe deer mushroom, dandelion, goji berry, cedar mugwort were prepared by hot-air drying for 24 hours at 60 ℃. Then, finely ground malt powder was dissolved in cold water, and then starved for 3 hours to obtain clear supernatant. 6 kg of the supernatant was mixed with 150 g of the mixture of the prepared roe deer mushroom, dandelion, wolfberry, and cedar, and heat-extracted at 75 ° C. for 24 hours. At this time, the mixing ratio of the roe deer mushroom, dandelion, gojija, cedars is as shown in Table 6.

division Roe deer mushroom Wolfberry dandelion Cedar weight 100 20 20 10 Mixing ratio (% by weight) 66.7 13.3 13.3 6.7

And to the extract was added taste mushroom extract, acidulant, sweetener. At this time, the mixing ratio is as shown in Table 7 below.

division Main extract Auxiliary extract Acidulant sweetener ingredient Roe deer mushroom, wolfberry, dandelion, evergreen Flavor mushrooms Citric acid, plum extract Xylitol, honey, concentrated pear juice Mixing ratio (% by weight) 60% 30% 0.3% 9.7%

Taste mushroom extract, acidulant, sweetener was added and then sterilized by heating for 5 minutes at 100 ℃ to prepare a hangover solution of the present invention.

Yields, ingredients, antioxidant properties, ADH activity, ALDH activity of the hangover drink prepared according to the above embodiment was shown in Table 8.

yield(%) Total Sugar (mg / 100mL) Total Amino Acid (mg / 100mL) Total Phenol (mg / 100mL) Antioxidant (DPPH method) (%) ADH activity (%) ALDH Activity (%) 92.32 588.65 95.10 25.2 70.31 653.52 309.31

When the alcohol dihydrogen ace (ADH) and acetaldehyde dihydrogen ace (ALDH) activity by the extraction method and composition of the present invention was investigated, it exhibited 1.5 to 2 times higher activity than the commercial hangover beverage. As a potency of the ingredient added to hangover quenching drinks, taste mushrooms inhibit alcohol absorption, and locust mushrooms promote alcohol metabolism to reduce blood alcohol concentration, and wolfberry, dandelion and cedar fungus protect liver cells from alcohol. Taste mushrooms are in the prevention of alcohol absorption or in the prevention or treatment of heartburn by applying gastrointestinal mucosa.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

1 is a graph showing the final yield after heating for 24 hours at 75 ℃, Figure 2 is a graph showing the final yield after heating for 4 hours at 100 ℃.

3 is a graph measuring the soluble solids every 4 hours by heating to 75 ℃, Figure 4 is a graph measuring the soluble solids every 30 minutes by heating to 100 ℃.

5 is a graph measuring the pH every 4 hours by heating to 75 ℃, Figure 6 is a graph measuring the pH every 30 minutes by heating to 100 ℃.

Figure 7 is a graph measuring the total sugar every 4 hours by heating to 75 ℃, Figure 8 is a graph measuring the total sugar every 30 minutes by heating to 100 ℃.

9 is a graph measuring total amino acids every 4 hours by heating to 75 ℃, Figure 10 is a graph measuring the total amino acids every 30 minutes by heating to 100 ℃.

FIG. 11 is a graph measuring total phenol every 4 hours by heating to 75 ° C, and FIG. 12 is a graph measuring total phenol every 30 minutes by heating to 100 ° C.

13 and 14 are graphs showing the activity of alcohol alcoholase and the activity of acetaldehydease.

Claims (4)

Hangover elimination drink using roe deer mushroom, characterized in that the composition, including extracts of dandelion, wolfberry, wormwood and roe deer mushroom extract. The method of claim 1, wherein the extract of the Roeden beetle mushroom, characterized in that the extract was heated by heating for 16 to 24 hours at 65 to 85 ℃ after mixing so that the weight ratio of the extracting solvent to the Roeden mushroom to 30 to 60 Hangover to drink. The method of claim 2, wherein the extraction solvent is obtained by taking the supernatant after removing the malt in water and soaked with malt mushrooms hangover elimination drink. The hangover elimination drink of claim 1, wherein the hangover elimination drink further comprises a taste mushroom extract containing mucopolysaccharide.

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