KR20160065497A - Manufacturing method of beverage for relieving hangovers and the beverage - Google Patents

Abstract

The present invention relates to a beverage for hangover relief, which includes a complex extract comprising malt, the root of Pueraria thunbergiana, jujube, the flower of Pueraria thunbergiana, the seed of Dolichos lablab L., Crataegus pinnatifida, the fruit of Hovenia dulcis Thunb., ginger, Alpinia officinarum, and Cinnamomum cassia Presl, a pear concentrate, and an apple concentrate. The beverage for hangover relief is harmless to the human body and exhibits alcoholytic, stomachic, digestion-promoting and thirst-relieving functions, thereby having an excellent hangover-relieving effect. A manufacturing method of the beverage for hangover relief comprises the following steps: mixing 5-20 wt% of malt, 5-20 wt% of the root of Pueraria thunbergiana, 5-20 wt% of jujube, 5-20 wt% of the flower of Pueraria thunbergiana, 5-20 wt% of the seed of Dolichos lablab L., 5-20 wt% of Crataegus pinnatifida, 3-15 wt% of the fruit of Hovenia dulcis Thunb., 3-15 wt% of ginger, 3-15 wt% of Alpinia officinarum, and 2-15 wt% of Cinnamomum cassia Presl with respect to the total weight of a solid mixture, thereby obtaining the solid mixture; adding water to the solid mixture to obtain a complex extract; and mixing a pear concentrate, an apple concentrate, and the complex extract.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a beverage for hangover, and a beverage for hangover,

The present invention relates to a method of manufacturing a beverage for hangover and a beverage thereof, and more particularly, to a method of manufacturing a beverage for hangover elimination and a beverage thereof, and more particularly to a method of producing a beverage for hangover by using 10 kinds of raw materials such as malt, pustule, jujube, The present invention relates to a method for producing a hangover-eliminating beverage containing a complex extract, a concentrate, and an apple concentrate prepared by the above method.

According to the World Health Organization (WHO), over 15-year-olds worldwide consume 6.2 liters of alcohol per year, and 3.3 million people die from alcohol-related illnesses in 2012 alone. Korea ranks 15th out of 190 countries surveyed, ranking the highest in Asia. Overeating can also reduce your ability to work for a few days, have a negative impact on your daily life, and can even lead to serious alcohol abuse. Thus, the economic and social losses caused by drinking are estimated to be the annual amount of water.

The cause of hangover as a result of alcohol drinking is not clear, but it is generally believed that acetaldehyde, which is produced in the process of alcohol decomposition, is not completely decomposed in the body and hangover occurs. Acetaldehyde is toxic several tens of times as much as ethanol and does not completely decompose acetaldehyde in the liver. As the amount of acetaldehyde in the blood increases, blood pressure decreases and blood circulation to the brain deteriorates, causing headache, fever, nausea, Vomiting, dizziness, thirst due to dehydration, diarrhea, modulation of hormones and myalgia.

Research on compositions for relieving symptoms caused by such hangover has been actively conducted. In particular, Korean Patent Publication No. 2011-0005474 discloses a method for producing a mixed drink for hangover containing persimmon vinegar and herbal medicines and a drink thereof.

However, most of the prior arts focus on studies on hangover resolution through alcohol decomposition.

1. Korean Patent Publication No. 2011-0005474

The inventors of the present invention have found that hangover can be more effectively solved by promoting gastrointestinal health and promoting digestion along with promotion of alcohol decomposition. Thus, the present invention has been completed.

The present invention aims to provide a method for producing a hangover-removing beverage comprising 10 kinds of mixed extracts of herbal medicines, a concentrate of a bait, and an apple concentrate, a beverage thereof, and a beverage for removing hangovers produced by the above-mentioned production method.

In order to attain the above object, the present invention provides a method for producing a solid content mixture, comprising the steps of: a) mixing 5 wt% to 20 wt% of malt, gilt, jujube, B) adding water to the solid mixture to extract and then filtering the mixture to obtain a combined extract; and c) a second step of adding water to the solid mixture to obtain a complex extract; and c) And a third step of mixing 50 to 80 Brix concentrate and 50 to 80 Brix apple concentrate with the combined extract.

The present invention provides a hangover beverage made by the above-described method for producing a hangover beverage.

The present invention also provides a hangover-eliminating beverage containing a combination extract, a concentrate, and an apple concentrate prepared from malt, crab root, jujube, crab, white crab, mountain crab, earth crab, ginger, do.

The components of the beverage for hangover elimination of the present invention are derived from natural products and exhibit an excellent effect of eliminating a hangover, because they are harmless to the human body and exhibit alcohololysis, dryness, digestion-promoting action and thirst-quenching action.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing a solid food preparation comprising a) 5% to 20% by weight of malt, pustule, jujube, crab, (B) a second step of adding water to the solid mixture, followed by extraction and filtration to obtain a combined extract, and c) a second step of adding 50 to 80 Brix, A third step of mixing the pellet concentrate and 50 to 80 Brix apple concentrate with the combined extract; And a method for producing a hangover-eliminating beverage.

The present inventor has studied various components with various raw materials for the production of good beverages for hangover resolution. Some raw materials and components are excellent in terms of performance, but they are difficult to commercialize, and some raw materials and components are mixed with other raw materials and ingredients The effect is reduced by half. In addition, in order to solve the hangover, it was discovered that the effect of the ingredient for alcoholysis was not sufficient, and the present invention was completed by adding ingredients that can reinforce it.

The beverage for hangover of the present invention exhibits synergism with each other by using the alcohol decomposing effect and the ingredients having the gastrointestinal function strengthening function and digestion promoting effect together, and therefore, it is very effective for the hangover relief when mixed with these.

Hereinafter, raw materials included in the present invention will be described.

The present invention encompasses diabetic, pyrogenic and pyrogenic diseases for promoting alcohol decomposition, antipyretic and thirst-relieving effects.

The planet is dried with fruit of Hovenina dulcis (Hovenina dulcis), smelled and tasted. It has the effect of helping the fever, burning, hiccups and diuresis caused by fever.

The Puerariae root is a dry root of Pueraria thunbergiana which is a perennial copy of Leguminosae, which sweats and feels heat, treats high fever and headache, and stops thirst . It is used to treat indigestion, headache, anemia, dysentery, abdominal pain, colds and vomiting, and helps digestion.

The gallbladder is a dried bud of Pueraria thunbergiana, a perennial copy belonging to Leguminosae. It has a grassy smell and a mild sweetness. Thirst, anorexia, abdominal distension, vomiting, etc.

In addition, maltose, sansa, white mackerel, goat mackerel, and broiler chicks were selected for their excellent action and digestive action.

The malt is dried out by sprouting the root of the barnyardgrass of rice paddy, roasted slightly, has a sweet smell, has a sweet taste, and is soft. It is effective for digestive disorders caused by weakness and especially for the indigestion of flour food. In the present invention, the malt is preferably roasted with 80% or more of light brown. When roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted

The horseshoe crab is dried with the ripe berries of Rosaceae Crataegus pinnatifida and its plants. It has a peculiar odor, a little bitter taste, and a weakness. It promotes digestion by warming the noodles, is effective when it eats meat, and has the effect of treating abdominal pain, vomiting, diarrhea, gastric hyperplasia and chronic enteritis. In the present invention, it is preferable to use at least 90% of the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted

The backbone refers to the seed of the bean's head (Dolichos lablab L.), and the backbone is used for diarrhea, epilepsy, vomiting caused by stasis in the rain. It is effective in eliminating the decay of the digestive absorption due to chronic diseases. do. It is known that it has anti-cancer action and immunity increasing action. In the present invention, the egg white is preferably a non-roasted egg. If you use roasted, the fat component may be separated and leaked.

The Kohyang River is known to treat the roots of Alpinia officinarum belonging to the ginger family. It is known to treat sudden body cold, cold vomiting, vomiting diarrhea accompanied by muscle spasms, and abdominal pain.

The broiler is a broiler tree that reaches the tree bark of camphor tree. It treats the cold water of the wastewater, and it treats waist and knee weakness, shortage of ovary, frequent urination, dilute stool, diarrhea, vomiting, menstrual irregularity, Abdominal pain, boils, skin ulcers, and limb paralysis.

Lastly, jujube and ginger were selected which have a gastric effect by promoting gastric juice secretion and blood circulation, and have effects such as alcohol decomposition and nervous stability.

The jujube is a fruit of a jujube, a branch tree belonging to the family Seagull, and has been cultivated as a medicinal and edible food. When it is used for food, it is different from other fruits and does not eat in large quantities. It is common to use it as a medicinal product in anticipation of the efficacy of some unknown substance which is not known in terms of nutritional effect. Herbal medicine has been treated as a mysterious herbal medicine or food to prevent aging. In one room, the fruit of jujube is used as a nourishing agent, a nervous stabilizer, a blood purifying agent, a bark of lark, a root of lower bark, and a young leaf.

The ginger is a root of ginger belonging to ginger. It treats chills, fever, headache, vomiting, seawater and sputum caused by cold. It is also effective against abdominal pain and diarrhea caused by food poisoning, and promotes gastric secretion, digestive power enhancement, Action, promotion of blood circulation, and the effect of insecticidal action.

The above-mentioned ten kinds of medicinal materials are defined as 'a raw material of a combined extract', and a mixture thereof is defined as a 'solid mixture'. The 'solid mixture' extracted with water is called 'complex extract'.

In one embodiment of the present invention, the combined extract comprises 5 wt% to 20 wt% of each of malt, crabgrass, jujube, crab, white crab, and white crab, 3 wt% to 15 wt% By weight and the broiler weight range of 2% by weight to 15% by weight are suitable because they do not interfere with the action of other ingredients while giving each effect. More preferably 10 to 15% by weight of malt, pustule, jujube, gall bladder, backbone and silkworm, 5 to 10% by weight each of plum, ginger, and highland weight, and 3 to 8% By weight.

The inventor of the present invention has found that the hangover-eliminating beverage provided by the present invention has the effects of the pear and apple listed below and, at the same time, improves the taste of the product with the sweetness unique to the pear and apple instead of using fructose or synthetic sweetener, The beverage concentrate and the apple concentrate were mixed with the combined extract to prepare a hangover beverage of the present invention.

The pear is a fruit of a pear which belongs to the genus Pears. It is an alkaline food. Its main component is carbohydrate. It contains 10 to 13% of sugar (fructose and sucrose), organic acids such as malic acid, tartaric acid and citric acid, vitamin B, vitamin C, And fat. When a boat is hot, it helps to relieve symptoms when the stomach is cold and sick. In addition, it is effective for bronchial diseases, and it is good for cold, relief, asthma, and helps defecation and diuretic action. It is effective in eliminating sputum and coughs, and in treating throat and boils.

The apple (apple) is a fruit of an apple tree belonging to Rosaceae, and it is also called a peony. It is an alkaline food. It contains a lot of calorie and good ingredients. In addition, potassium helps to prevent and treat hypertension by releasing salt in the body. Pectin, a water soluble dietary fiber, increases the viscosity of the gastric juice and helps digestion and improves bowel regularity. In addition, the release of malignant cholesterol to suppress the rapid rise in blood pressure, phenolic acid in the body to neutralize the harmful oxygen to prevent stroke. The ketethin contained in apples has the effect of strengthening the pulmonary function and protecting lungs from tobacco smoke and pollutants.

Next, each step of the method for producing a hangover-free beverage according to the present invention will be described in more detail.

When preparing the combined extract of the first step of the present invention, the foreign substance is picked out to select the medicinal materials. Thereafter, the medicinal material is cut into a predetermined size to prepare a solid mixture. In general, the apparatus and method used for cutting the medicinal herb are used.

The combined extract of the second step of the present invention can be obtained by extracting the solid mixture using purified water of 5 to 15 times the total weight of the solid mixture, more preferably 7 to 12 times of purified water, but not limited thereto Do not. The extraction can be carried out in an extraction tank and then extracted at 98 ± 2 ° C for 4 hours.

The sugar concentration of the concentrate of the third step and the apple concentrate of the present invention is preferably 50 to 80 Brix, more preferably 65 to 75 Brix, but is not limited thereto.

In one embodiment of the present invention, the method may further include a step of sterilizing the steps of the second step and the third step of the method for producing the hangover-removing beverage.

The sterilization method of the sterilization step is not limited as long as it can pass the quality inspection by applying the standards for mixed drinks of food circulation. However, after the second step, sterilization is preferable in the steam sterilization tank, It is preferable to carry out a high temperature instant sterilization process (HTST) at 90 to 100 DEG C for about 30 seconds in order to minimize the quality change of the mixed beverage.

In the third step of the manufacturing method provided by the present invention, 80 to 90% by weight of the combined extract, 3 to 10% by weight of the concentrate and 2 to 10% by weight of the apple concentrate are mixed with respect to the total weight of the hangover- But is not limited thereto.

After the third step of the production process of the present invention, the acidity can be controlled by an acidity regulator. In general, an acidity regulator used in a mixed drink can be used.

As the food additive used to adjust the acidity of the food to an appropriate range, citric acid, malic acid, calcium carbonate, sodium hydrogencarbonate, sodium citrate, hydrochloric acid, sodium hydroxide, potassium aluminum sulfate, sodium phosphate, It is preferably citric acid.

The present invention also provides a hangover eliminating beverage containing a combination extract, a concentrate, and an apple concentrate, which comprises malt, ginseng root, jujube, crab, white ginseng, mountain ginseng, earth ginseng, ginger, highland ginseng and broiler.

In one embodiment of the present invention, the combined extract comprises 5 wt% to 20 wt% of each of malt, crabgrass, jujube, crab, white crab, and white crab, 3 wt% to 15 wt% % And a broiler weight of 2% by weight to 15% by weight is extracted and filtered. However, the present invention is not limited thereto. More preferably 10 to 15% by weight of malt, pustule, jujube, gall bladder, backbone and silkworm, 5 to 10% by weight each of plum, ginger, and highland weight, and 3 to 8% By weight.

In another embodiment of the present invention, it is preferable that 80 to 90% by weight of the combined extract, 3 to 10% by weight of the concentrate and 2 to 10% by weight of the apple concentrate are mixed with respect to the total weight of the hangover- But is not limited thereto.

The present invention also provides a beverage for hangover elimination produced by the method for producing a beverage for hangover resolution provided by the present invention.

Hereinafter, the present invention will be described in more detail by way of non-limiting examples. The embodiments of the present invention described below are by way of example only and the scope of the present invention is not limited to these embodiments. The scope of the present invention is indicated in the claims, and moreover, includes all changes within the meaning and range of equivalency of the claims. In the following Examples and Comparative Examples, "%" and "part" representing the content are on a mass basis unless otherwise specified.

Manufacturing example  1. Manufacture of concentrated concentrate

Pests and decay were picked out and 10 kg of the selected pears were washed 3 to 4 times with water, crushed using a crusher, and then put into a pressure extractor and extracted at a temperature of 150 ° C for 4 hours. The extracted juice was clarified with a diatomaceous filter, filtered and transferred to a storage tank. It was then concentrated in vacuo to a Brix greater than 72 Brix using a continuous vacuum concentrator. The above concentrated concentrate of 72 Brix or more was sterilized in a steam sterilization tank at a temperature of 95 캜 for 10 minutes. After sterilization, a brown concentrate was prepared. After the quality test, the concentrate was finally obtained.

Manufacturing example  2. Production of apple concentrate

10 kg of apples picked out from pests and decayed plants were washed 3 to 4 times with water, crushed using a crusher, put into a pressure extractor and extracted at a temperature of 97 ± 5 ° C. for 4 hours. The extracted apple juice was clarified with a diatomaceous filter, filtered and transferred to a storage tank. It was then concentrated in vacuo to a Brix greater than 72 Brix using a continuous vacuum concentrator. The apple concentrate concentrated above 72 Brix was sterilized in a steam sterilization tank at a temperature of 95 캜 for 10 minutes. After sterilization, an apple concentrate was prepared. After the quality test, an apple concentrate was finally obtained.

Manufacturing example  3. Production of complex extract

6 kg of each of the selected maltose, pupae, jujube, crab, white pine, mountain pine, earth pine, ginger, heifer and broiler were washed in running water and placed in an extraction tank.

Twelve times more purified water than the total weight of the raw material of the complex extract was put in an extraction tank and then extracted at 98 ± 2 ° C. for 4 hours. The extracted filtrate was filtered with a microfilter, and the filtered extract was sterilized at 85 ± 2 ° C for 8 minutes. After completion of sterilization, the quality standard was applied and quality inspection was conducted. Finally, the combined extract was obtained.

Example  1. Manufacture of beverage for hangover

90% by weight of the combined extract prepared in Example 3, 6% by weight of the concentrate prepared in Example 1 and 4% by weight of the apple concentrate prepared in Example 2 were added and mixed uniformly.

To adjust the acidity to 0.4, citric acid was added to the mixed solution in an amount of about 0.1 to 0.2 wt% based on the total weight of the mixed solution, and the mixture was uniformly mixed to dissolve the citric acid sufficiently. The dissolved mixture was filtered through a microfilter, passed through a high-temperature instant sterilizer, and sterilized at a temperature of 97 占 폚 for 30 seconds. The sterilized solution was packed in a container which had been washed through three stages, packed in a certain amount, sealed and packed. The packaged product was subjected to a final quality test to obtain a hangover-free beverage.

Experimental Example . Hangover elimination effect of hangover drink

compare Experimental Example  One.

Forty adults, aged 22 to 49 years old, who had normal hangovers and had alcohol concentration of 180 mL ~ 360 mL on a soju basis were tested to confirm the effect of hangover resolution. The specific physical characteristics of the subjects of the clinical trial are shown in Table 1 below.

Forty patients were divided into three groups. One group (40%) and the other group (40%) were given one cup of shochu alcohol (19% The following criteria were applied according to the presence or absence of hangover in 10 items such as aches, headache, fatigue, indigestion, nausea (nausea), vomiting, abdominal pain and diarrhea.

0 = none, 1 = none, 2 = moderate, 3 = yes, 4 = very severe

The evaluation results obtained by adding the values of the above 10 items are shown in Table 2 below.

Experimental Example  One.

In the same manner as in Comparative Experimental Example 1, 40 persons who had undergone Comparative Experimental Example 1 were consecutively administered with 1 cup of an alcoholic bean pod in an alcoholic beverage having an alcohol content of 19% One bottle of shochu (360 mL) was allowed to drink for 40 minutes, and then the hangover-free beverage (120 mL) prepared in Example 1 was taken.

After 4 hours of drinking, 10 items such as fever, thirst, aches, headache, fatigue, indigestion, nausea (nausea), vomiting, abdominal pain and diarrhea were evaluated according to the presence or absence of hangover. I was tied up.

0 = none, 1 = none, 2 = moderate, 3 = yes, 4 = very severe

The evaluation results obtained by adding the values of the above 10 items are shown in Table 2 below.

Subject to clinical trial 40 people in total Sex ratio (M: F) M: F = 27: 13 = 67.5%: 35.5% Age (years) 42 years old (23 years old, 60 years old) Weight (kg) Average 67 kg (minimum 49 kg, maximum 87 kg) Key (cm) Average 173 cm (minimum 156 cm, maximum 187 cm)

Hangover symptoms
Number of subjects Comparative Experimental Example 1 Experimental Example 1 Per person
Hangover Introduction Melodic
Average(%)
Total score Individual
Rating
(Average)
Total score Individual
Rating
(Average) Fever
pyrexy 40 142 3.55 98 2.45 30.99 Thirst
thirst 40 146 3.65 86 2.15 41.10 Odor (醉 气)
intoxication 40 97 2.43 63 1.58 35.05 Headache (headache)
headache 40 52 1.30 36 0.90 30.77 Fatigue
tiredness 40 131 3.28 82 2.05 37.40 Indigestion
(Poor digestion)
maldigestion 40 91 2.28 16 0.40 82.42 sickness
(queasiness)
nausea 40 99 2.48 22 0.55 77.78 Vomiting
vomiting 40 122 3.05 29 0.73 76.23 Abdominal pain (abdominal pain)
abdominalgia 40 113 2.83 24 0.60 78.76 Diarrhea
diarrhea 40 59 1.48 9 0.23 84.75

The individual rating scores (average) and the average hangover effectiveness rate per person (%) were calculated by the following equations (1) and (2).

From the results of Table 2, it was confirmed that the hangover-eliminating beverage of the present invention had no adverse effects on the human body, and was excellent in relieving hangover symptoms such as thirst, headache, indigestion and nausea.

A total of 40 subjects answered that they were satisfied with the hangover resolution effect.

In addition, 23 out of 40 subjects in the clinical test subjects had fever or thirst during drinking, and after drinking the hangover drink of the present invention, they were not fevered and thirst was resolved.

In addition, five out of the total of 40 patients who were evaluated for clinical trials had not been able to drink a lot of alcohol in the usual manner, and when drinking only two cups of shochu, their faces became red and hot and suffered from interpersonal difficulties. However, All the symptoms were improved.

In addition, 7 out of 40 patients who were evaluated for clinical trials answered that they had diarrhea or go to the bathroom because of their weak gastrointestinal function. However, after drinking the hangover drink of the present invention, .

In addition, 19 out of the total of 40 patients who were evaluated for clinical trials reported that the drinking of the hangover elimination drink of the present invention quickly broke out and the body became comfortable.

In addition, 16 out of the 40 patients who were evaluated for clinical trials had severe thirst in the morning after drinking, but after the drinking of the hangover elimination drink of the present invention, they were not thirsty the morning after drinking.

In addition, 12 out of 40 patients who were evaluated for clinical trials were found to have no side effects or problems in the last 1 month of the test.

Accordingly, the hangover-eliminating beverage of the present invention has no adverse effect on the human body and is excellent in the effect of eliminating the hangover, so that it can be usefully and easily used as a method for solving hangover after drinking.

Claims (8)

a) 5% to 20% by weight of malt, pustule, jujube, crab, backbone, and white crab, respectively, based on the total weight of the solid mixture, 3% to 15% % To 15% by weight of a solid content mixture;
b) adding water to the solid mixture to extract and then filtering to obtain a combined extract; And
c) a third step of mixing 50-80 Brix concentrate and 50-80 Brix apple concentrate with the combined extract; ≪ / RTI > The method according to claim 1,
Further comprising the step of sterilizing after each step of the second step and the third step. The method according to claim 1,
Wherein the combined extract of the second step is extracted using purified water of 5 to 15 times the total weight of the solid mixture of the first step. The method according to claim 1,
In the third step, 80 to 90% by weight of the combined extract, 3 to 10% by weight of the concentrate and 2 to 10% by weight of the apple concentrate are mixed with respect to the total weight of the hangover- ≪ / RTI > The method according to claim 1,
And adding citric acid as an acidity regulator after the third step. A hangover rescue drink containing a combination extract, a concentrate, and an apple concentrate, including malt, parsley, jujube, garlic, eggplants, hornblende, algae, ginger, The method of claim 6,
Wherein the combined extract comprises 5 wt% to 20 wt% of malt, ginseng, jujube, garnet, backbone and sorghum in an amount of 3 wt% to 15 wt%, respectively, and 2 wt% to 15 wt% By weight of a solid content mixture obtained by extracting and filtering the solid content mixture. The method of claim 6,
Characterized in that 80 to 90% by weight of the combined extract, 3 to 10% by weight of the concentrate and 2 to 10% by weight of the apple concentrate are mixed with respect to the total weight of the hangover-removing beverage.