KR20140003806A - Hangover relieving beverage containing water dropwort - Google Patents

Abstract

The present invention relates to hangover relieving beverage using water dropwort, and, in particular, to beverage relieving hangover by containing water dropwort juice and adding additives such as vitamin C. According to the present invention, beverage is able to be manufactured, which is able to alleviate repulsion due to the characteristic flavor of water dropwort, therefore, enables everybody to enjoy the beverage, and has an excellent hangover relief effect due to the water dropwort component.

Description

Hangover relieving beverage containing water dropwort

The present invention relates to a hangover-relieving drink utilizing buttercups, and more particularly, to a beverage containing buttercup juice and adding an additive such as vitamin C to aid in hangover elimination.

The name Minari, which grows wild throughout Korea, is called ‘수근 (水芹)’ in Chinese medicine, and has been with human food history for a long time so that the record exists in Yeochun Chunchu (480 BC).

According to the original book of Hyangyak Seongbang, published in the Joseon Sejong period, Minari is a sensation of temper, deity, and quantity. It is said that it can be used for diseases such as gugal, jaundice, edema, and lobster in summer, because it lowers the heat and reduces swelling. In addition, it is written that Dongbobom is known to be able to penetrate the small intestine well, and to be effective for jaundice, gynecological diseases, headaches and vomiting after drinking, and can be boiled or eaten raw and soaked kimchi.

Indeed, buttercup is a modern pharmacologically alkaline food containing a large amount of vitamins A, B1, B2, and C. It acts to prevent the acidification of blood that can occur in Korean people whose rice is a staple food. In addition, rich in minerals such as protein, iron, calcium, and phosphorus clears the mind and protects the blood, while eliminating severe thirst and reducing heat.

In addition, in recent years, heavy metal detoxification and water purification functions of buttercups have been scientifically proven to be used as water purification material in sewage treatment plants or animal husbandry wastewater plants, and can also be used to neutralize puffer fish when cooked. In addition, it is used to protect the bronchus and lungs of people who work in a place with a lot of smoke or dust due to the effect of cutting sputum.

Buttercup's efficacy is not the only one. Since fiber is rich in vegetable fiber stimulates the intestine's inner wall to promote intestinal movement, which is effective in constipation, and calorie-free as a diet food. Recently, blood pressure-lowering drugs have been recognized and reported to be effective in heart disease, rheumatism, neuralgia, and appetite.

On the other hand, alcohol is the main component of ethanol (C ₂ H ₅ OH) enters the body and is absorbed into the blood from the stomach, small intestine, large intestine and converted to acetaldehyde (CH ₃ CHO) in the liver, which is the main cause of hangover. Lack of acetaldehyde degrading enzymes can cause a lot of hangover symptoms such as headaches, skin allergies, skin spots, heartburn, and thirst.

Through the research, the present inventors can reduce the amount of alcohol introduced into the digestive tract by using buttercups for the purpose of removing the hangover, and also prevent the blood alcohol concentration from increasing by rapidly decomposing alcohol entering the blood vessels. In addition, it was confirmed that hepatic function could be improved. Therefore, we tried to develop a hangover drink using buttercups.

But the buttercup juice has a unique flavor is strong, there is a problem that is difficult to drink.

Accordingly, the present inventors can easily drink without rejection by reducing the peculiar taste of the buttercup in preparing hangover relieving beverage using the buttercup, and as a result of earnest research efforts to fully demonstrate the effect of the buttercup, Dilution in an appropriate proportion to diluent solvents such as water and barn water, and adding appropriate amount of vitamin C, citric acid and oligosaccharides to this product can be used to produce beverages that have no objection to drinking and can exhibit a good hangover effect. The invention was completed.

Therefore, the main object of the present invention is to reduce the unique flavor of the buttercups, anyone can drink without a sense of rejection, to provide a hangover-relieving drink and a method of producing the hangover exhibits an excellent hangover effect is sufficiently fermented.

According to an aspect of the present invention, the present invention is 0.1 to 1 parts by weight of the buttercup diluent diluted in a diluent solvent by diluting the buttercup juice by filtering the buttercup juice is removed from the dilution to 1/2 to 1/10 by weight It provides a hangover-relieving drink characterized in that it contains minor vitamin C, 0.07 to 0.2 parts by weight citric acid and 25 to 35 parts by weight oligosaccharides.

According to another aspect of the present invention, the present invention comprises the steps of preparing a buttercup juice by crushing and pressing the buttercup, and then filtering through a net and removing the residue to prepare a buttercup stock solution; And dilution of the buttercup stock solution in a dilution solvent in 1/2 to 1/10 based on the weight to prepare a buttercup diluent, based on 100 parts by weight of the buttercup diluent vitamin C 0.1 to 1 parts by weight, citric acid 0.07 to 0.2 parts by weight and It provides a hangover-relieving beverage manufacturing method comprising the step of adding 25 to 35 parts by weight of oligosaccharides.

Various methods can be considered for applying buttercups to beverages. The present inventors applied a variety of methods, such as a method of preparing and fermenting buttercups in the form of juice and fermenting the buttercups to produce enzyme water in order to increase the hangover resolution of the buttercups and to reduce the rejection caused by the unique flavor of the buttercups. To compare the activity of alcohol dehydrogenase (ADH) or acetaldehyde dehydrogenase (ALLDH) and flavor changes to anticipate hangover, parsley juice was not processed. It was confirmed that it is preferable to use.

In the present invention, a diluent solvent may be used as a water extract of a plant whose main component is water, preferably water or vacant water.

In the present invention, the dilution ratio of the buttercup diluent is achieved by mixing 1 part by weight of the diluent solvent to 1 part by weight of the buttercup diluent in case of 1/2 dilution, and by mixing 9 parts by weight of the diluent solvent in 1 part by weight of the buttercup diluent. can do. It is more preferable to dilute to 1/4 to 1/6 based on the weight of the buttercup stock solution, and most preferably to dilute to 1/5. Too much dilution lowers the amount of buttercup per unit volume, making it difficult to expect a sufficient hangover effect. At the same time, too little dilution can increase the hangover effect. Your preference may be lowered by the flavor.

In the present invention, the amount of vitamin C, citric acid and oligosaccharide added is preferably 0.3 to 0.7 parts by weight, 0.08 to 0.12 parts by weight, and 28 to 32 parts by weight based on 100 parts by weight of buttercup diluent, respectively, 0.5 parts by weight and 0.1 parts by weight, respectively. It is most preferable that it is 30 weight part. Each addition amount is determined through evaluation of the palatability according to the various addition amount, if the range of each addition amount, the palatability may be considerably lowered due to the sense of taste, excessive sweetness, excessive sour taste.

According to the present invention can solve the discomfort caused by the unique flavor of buttercups, anyone can drink comfortably, it is possible to produce a beverage that can exhibit an excellent hangover effect according to the ingredients of the buttercups.

1 is a photograph showing the manufacturing process of the buttercup stock solution according to an embodiment of the present invention.
Figure 2 is a photograph showing the manufacturing process of the buttercup fermentation broth.
Figure 3 is a photograph showing the manufacturing process of buttercup enzyme water.
Figure 4 is a photograph showing the mixing (I) process of the buttercup stock solution and auxiliary substances.
Figure 5 is a photograph showing a hangover relief drink prepared by combining the auxiliary substance in the buttercup diluent according to an embodiment of the present invention (II).
6 is a photograph showing a process of filtering the buttercup stock solution and fermentation broth.
Figure 7 is a graph showing the results of HPLC analysis of chlorogenic acid (A), caffeic acid (B), ferulic acid (C).
8 is a graph showing the results of HPLC analysis of the buttercup stock solution.

Hereinafter, the present invention will be described in more detail with reference to experimental examples and examples. These experimental examples and examples are merely for illustrating the present invention, and the scope of the present invention is not to be construed as being limited by these experimental examples and examples.

Experimental Example  1. Comparison of hangover-related effects according to the processing method of buttercup

1-1. Buttercup stock solution

To obtain a buttercup stock solution with a minimum amount of precipitate was prepared as follows.

○ Ingredients: Buttercup, Juicer (Hurom Stock, HU-400, Hurom LS), 5L Stainless Steel Container.

○ Method: Buttercup, which is distributed in Gangsan Farming Association and Samrye Traditional Market, was used as a raw material of buttercup.

end. Cut to the bottom node, including the root of the buttercup, and washed 2-3 times with clean water.

I. It was left in the bottomed colander for 20 minutes to allow sufficient moisture to be removed.

All. The buttercups were cut to a length of about 10 cm to facilitate the juice work, and the buttercups were juiced in a juicer.

la. The buttercup juice was filtered twice in a clean net.

hemp. The filtered buttercup stock solution was placed in a stainless container, the entire container was wrapped in foil to block light, and then stored in a refrigerator for use.

1-2. Buttercup Fermentation Solution Preparation

Although there have been reports that functional active ingredients increased by natural fermentation of buttercups before fermentation, this experiment was performed to prepare fermentation broth fermented artificially by inoculation with effective microorganisms (EM) rather than natural fermentation.

○ Ingredients: Buttercup stock solution of 1-1, sugar (first sugar), oligosaccharide (clean source), salt (clean source), scale, fermentation vessel, 15 and 50 ml tubes, and the like.

○ Method: Sugar, oligosaccharides, and salts were prepared by mixing the buttercup fermentation solution to prepare a buttercup fermentation broth under the mixing conditions shown in Table 1, and inoculated with EM (effective microorganisms) as a fermentation starter. Sealed with a wrap to block air and light, the whole was wrapped in foil and then fermented at 25 ° C. for 5 months.

One 2 3 4 500 ml fresh juice 300 ml of fresh juice
420 ml oligosaccharide 400 ml of fresh juice
280 g of sugar 400 ml of fresh juice
280 ml oligosaccharide
140 g of sugar 5 6 7 8 400 ml of fresh juice
280 ml oligosaccharide
140 g of sugar
6.8 g of salt 400 ml of fresh juice
280 g of sugar
4 g of salt 300 ml of fresh juice
420 ml oligosaccharide
7.2 g of salt 500 ml fresh juice
5 g of salt

1-3. Preparation of Buttercup Enzyme Water

Buttercup enzyme water has traditionally been produced and used by natural fermentation for a long time, and in this experiment, it was prepared as follows to compare and analyze changes in active substances of artificial fermentation and natural fermentation.

○ Ingredients: Buttercup, sugar (Cheil), plastic containers, etc.

○ Method: Cut the washed parsley into 15 ~ 20㎝ long, weigh 500g parsley and 500g brown sugar, put it in a plastic container with a lid, mix the parsley soaked in sugar, and mature at room temperature for 5 months.

1-4. Of buttercup, fermentation broth and enzyme water ADH , ALDH  Active measurement

Biochemical experiments that measure the activity of alcohol dehydrogenase (ADH) or acetaldehyde dehydrogenase (ALDH) have been used to determine the potential for correlating results to animal and human applications. It is judged to be the basis for suggesting the criteria that are considered most useful by measuring and analyzing hangover and alcohol.

In this experiment, ADH and ALDH were measured in vitro to compare the effects of buttercup and fermentation broth on alcohol and acetaldehyde.

○ Material: Paper filter (advantec, 300mm, Japan), Scan filter (0.45㎛, Sartorius, Germany), Centrifuge (VS-5500CFN, Vision, Korea), K-ETOH 08/11 (Megazyme, Ireland), K- ACHYD 03/11 (Megazyme, Ireland), Cuvette (Fisher, England), UV Spectrophotometer (UV-1201, SHIMADZU, Japan), etc.

○ Method: The buttercup stock solution of 1-1, the fermentation solution of 1-2, and the enzyme water of 1-3 were filtered twice with a paper filter, and then transferred to a 50 ml tube, followed by centrifugation (5000 rpm, 4 ° C., 10 minutes). And a small amount was again filtered through a scanning filter. The filtered sample was stored in an Eppendorf tube and used at 4 ° C.

In order to measure the activity of ADH and ALDH in each sample, NADH production, which is the reaction product of the raw and fermented broths and the control, was measured using an ultraviolet spectrophotometer using an alcohol and acetaldehyde assay kit. Changes in activity of ADH and ALDH were examined.

In order to measure the activity of ADH, add each solution to the cuvette in order as shown in Table 2, close the stopper, carefully turn it up and down two or three times, and mix the reaction solution well for 1 minute and 2 minutes at 340 nm. Absorbance was measured for 5 minutes. In the case of the addition of the test sample, by comparing the ㅿ E 340 nm / min and the ㅿ E 340 nm / min of the test sample blank, the presence or absence of promoting the reduction rate of NAD + by the addition of the sample, and finally the presence or absence of the ADH activity promoting action was examined. .

solution blank control sample Distilled water 2.02 ml 2.00 ml 2.00 ml Alcohol dehydrogenase - 0.02 ml - Buffer 0.20 ml 0.20 ml 0.20 ml NAD ⁺ 0.20 ml 0.20 ml 0.20 ml ethanol 0.05 ml 0.05 ml 0.05 ml Test sample - - 0.02 ml

As for the measurement of the activity of ALDH, each solution was put into a cuvette as shown in Table 3, and the absorbance was measured at 340 nm for 1 minute, 2 minutes, and 5 minutes by the same method as the ADH activity measurement. In the case of the addition of the test sample, ㅿ E 340nm / min was compared with 실험 E 340nm / min of the blank of the test sample, and the presence or absence of promoting the reduction rate of NAD + by the addition of the sample and, finally, the presence or absence of ALDH activity promoting action was examined. .

solution blank control sample Distilled water 2.05 ml 2.00 ml 2.00 ml Aldehyde
Dehydrogenase - 0.05 ml - Buffer 0.20 ml 0.20 ml 0.20 ml NAD ⁺ 0.20 ml 0.20 ml 0.20 ml Acetaldehyde 0.10 ml 0.10 ml 0.10 ml Test sample - - 0.05 ml

As a result, it was determined that the buttercup extract increased the activity of ADH as shown in Table 4. Unexpectedly, however, buttercup fermentation broth increased ADH activity only in fermentation broth 4 and enzyme water. In addition, as shown in Table 5, the activity of ALDH was determined to increase the activity of the buttercup stock solution, and the activity in the fermentation broth was lower than that of the stock solution.

blank Undiluted solution Fermentation broth 1 Fermentation broth 2 Fermentation broth 3 Fermentation broth 4 Fermentation broth 5 Fermentation broth 6 Fermentation broth 7 Fermentation broth 8 Enzyme water 0.000 0.200 0.020 0.040 0.080 0.200 0.020 0.000 0.120 0.000 0.140

blank Undiluted solution Fermentation broth 1 Fermentation broth 2 Fermentation broth 3 Fermentation broth 4 Fermentation broth 5 Fermentation broth 6 Fermentation broth 7 Fermentation broth 8 Enzyme water 0.000 0.340 0.000 0.060 0.080 0.080 0.120 0.080 0.200 0.080 0.180

1-5. Analysis of Active Substances in Buttercup

The contents of caffeic acid, chlorogenic acid, and ferulic acid, which are known as active ingredients of buttercup in the buttercup, were analyzed by HPLC analysis.

○ Material: Chlorogenic acid (Sigma, USA), caffeic acid (Sigma, USA), ferulic acid (Sigma, USA), HPLC (Shiseido Nanospace SI-2, Tokyo, Japan), Cadenza CD-C ₁₈ column (Imtakt Corp. Japan, ODSm 3 μm, pore size: 12 nm, 150 * 4.6 mm), methanol, ethanol, water, acetonitrile (Fisher, Co., USA) and the like.

○ Method: The control group was dissolved in 1% methanol (0.1% trifluoroacetic acid / 70% acetonitrile) and the calibration curve was prepared at 25, 50 and 100 ㎍ / ml concentrations of chlorogenic acid, caffeic acid and ferulic acid. .

HPLC analysis was performed for 60 minutes at a flow rate of 0.5 ml / min using 0.1% trifluoroacetic acid / 70% acetonitrile as mobile phase solvent and detected at 254 nm.

It is known that antioxidants such as caffeic acid and chlorogenic acid are the most detected as active ingredients of buttercup, and ethanol extraction method has been reported to contain the most phenolic compounds. Therefore, the buttercup extract was extracted with ethanol to make a sample, and the active ingredient was investigated through HPLC analysis.

sample Peak Peak area (mAU * s) Undiluted solution klorogenic acid 13.72 caffeic acid 366.19 ferulic acid 26.78

Chlorogenic acid and caffeic acid, the main active ingredients of the parsley stock, identified through HPLC analysis, are found in almost all plants as well as parsley, and caffeic acid, a type of hydroxycinnamic acid, is widely used in various foods in the form of chlorogenic acid. Widely present In addition, chlorogenic acid, an ester of caffeic acid and quinic acid, is a phenolic compound mainly found in coffee beans and vegetables. These chorogenic and caffeic acids are known as representative antioxidants and have been reported to inhibit mutagenesis and have anticancer effects. This buttercup liquor also contains a significant amount of chlorogenic acid and ferulic acid, including caffeic acid (12㎍ / ㎖).

Experimental Example  2.

To make hangover-relieving products using buttercups, the unique flavor of the buttercups needs to be improved, and various fruit and food additives are sweetened to enhance taste by using extracts. The formulations were compared in various compositions as follows, and the degree of preference was evaluated.

2-1. Formulation of Buttercup Stock and Auxiliary Substances I

○ Ingredients: Buttercup, mineral water, pear, orange, apple, bokbunja, red ginseng honey, glass bottle, etc.

○ Method: Mixing the Buttercup Stock Solution of Experimental Example 1-1 with bottled water at a ratio of 1: 1, and mixing it with eight compositions and ratios of juice, fruit juice, bokbunja juice, red ginseng honey, and the like as shown in Table 7. Was prepared to evaluate the preference.

Buttercup juice has a distinctive flavor, making it difficult to drink as a drink. Therefore, various flavors of fruit juice, bokbunja, and red ginseng honey were used to make drinks and tasted. As shown in Table 7, the blend of buttercup and red ginseng honey was the best for 30 adults, and the buttercup solution and orange, buttercup and pear and orange were the next most favored.

turn Furtherance evaluation grade One Buttercup juice I feel a lot of hug ★ ☆☆☆☆ 2 Buttercup Juice: Pear
(6: 4) Sweet but strong and tastes in the mouth ★★ ☆☆☆ 3 Buttercup Juice: Orange
(6: 4) Its fresh orange flavor makes it easy to eat due to its reduced butteriness ★★★ ☆☆ 4 Buttercup Juice: Apple
(6: 4) Not much as orange but buttercups slightly reduced ★★ ☆☆☆ 5 Buttercup Juice: Pear: Apple
(6: 2: 2) It's sweet and tastes a little stuffy but a little bit easier to eat ★★ ☆☆☆ 6 Buttercup Juice: Pear: Orange
(6: 2: 2) Sweet and refreshing and easy to eat ★★★ ☆☆ 7 Buttercup Juice: Bokbunja
(9: 1) Steamed and sour ★ ☆☆☆☆ 8 Buttercup Juice: Red Ginseng Honey
(9: 1) Red ginseng scent and honey sweetness and aroma ★★★★ ☆

2-2. Formulation of Buttercup Extract and Supplements II

○ Ingredients: Buttercup, Vitamin C, Citric Acid, Oligosaccharides, etc.

○ Method: First, dilute the Buttercup Stock Solution to 1/2, 1/5, 1/10, 1/20, 1/30, 1/40, 1/50 to make sure the precipitate is formed and the color taste is evaluated. The concentration of was selected. Based on the concentration of the selected buttercup stock solution, six compositions were mixed with different amounts of citric acid and oligosaccharides to evaluate preference.

turn Furtherance evaluation grade One Buttercup Juice 1/5
Citric acid 50mg
Vitamin C 500mg
20g oligosaccharide A little bit of buttercup flavor ★★ ☆☆☆ 2 Buttercup Juice 1/5
Citric acid 100mg
Vitamin C 500mg
20g oligosaccharide The taste is a bit refreshing but a bit sour ★★★ ☆☆ 3 Buttercup Juice 1/5
Citric acid 50mg
Vitamin C 500mg
30g oligosaccharide Soft to drink but left feeling ★★★ ☆☆ 4 Buttercup Juice 1/5
Citric acid 100mg
Vitamin C 500mg
30g oligosaccharide Moderately sweet and sour ★★★★ ☆ 5 Buttercup Juice 1/5
Citric acid 50mg
Vitamin C 500mg
40g oligosaccharide Too much sweetness left ★★ ☆☆☆ 6 Buttercup Juice 1/5
Citric acid 100mg
Vitamin C 500mg
40g oligosaccharide Easy to drink but left with a lot of sweetness ★★★ ☆☆

In order to minimize the color and sediment concentration according to the concentration of the buttercup extract extracted with the juicer, the concentration of the stock solution was diluted from 1/2 to 1/100. Although it was the best than other conditions, the nutrient and active ingredient of buttercup may also be greatly reduced by increasing the dilution rate, so it was based on the dilution by 1/5, considering the recommended daily amount of vitamin C. Intake was set at 500 mg for drinking. Based on the concentration of the buttercup and the amount of vitamin C as described above, the content of citric acid and oligosaccharides is adjusted according to the consumer's preference, and selected as the best condition for the taste of consumers, such as minimizing the color and sediment of the buttercup. In order to evaluate the preference of 30 adults, the composition was composed of 100 ml of buttercup concentrate, 500 mg of vitamin C, 100 mg of citric acid, and 30 g of oligosaccharide. .

Claims (8)

0.1 to 1 parts by weight of vitamin C, 0.07 to 0.2 parts by weight of citric acid Hangover elimination drink, characterized in that containing 25 to 35 parts by weight of oligosaccharides. The method of claim 1,
The diluent solvent is water or hangover solution characterized in that the hangover. The method of claim 1,
The buttercup dilution is a hangover solution characterized in that the buttercup dilution is diluted 1/4 to 1/6 by weight. The method of claim 1,
The hangover drink is hangover relief drink characterized in that it contains 0.3 to 0.7 parts by weight of vitamin C, 0.08 to 0.12 parts of citric acid and 28 to 32 parts by weight of oligosaccharides in 100 parts of the buttercup diluent. Preparing buttercup juice by crushing and pressing the buttercup, and then filtering it with a net and removing the residue to prepare a buttercup stock solution; And
The buttercup dilute solution was diluted to a diluent solvent in 1/2 to 1/10 based on the weight to prepare a buttercup dilution solution, based on 100 parts by weight of the buttercup diluent, 0.1 to 1 parts by weight of vitamin C, 0.07 to 0.2 parts by weight of citric acid and oligosaccharides. Adding 25 to 35 parts by weight; hangover relief manufacturing method comprising a. 6. The method of claim 5,
The dilution solvent is a hangover solution to drink characterized in that the water or vacant water. 6. The method of claim 5,
The method for producing a hangover solution, characterized in that dilution of the buttercup stock solution with a diluted solvent in 1/4 to 1/6 based on the weight. 6. The method of claim 5,
Vitamin C 0.3 to 0.7 parts by weight, citric acid 0.08 to 0.12 parts, oligosaccharide 28 to 32 parts by weight based on 100 parts by weight of the buttercup dilution solution, hangover relieving drink production method.

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