KR20180044138A - Method for production of beverage for relieving hang over - Google Patents

Abstract

The present invention relates to a method for producing a beverage for relieving hangover, which comprises the following steps: (A) adding Theragra chalcogramma to water, and boiling the mixture to produce a Theragra chalcogramma extract; and (B) adding Angelica gigas, Atractylodes japonica, Paeonia lactiflora, Astragalus propinquus, Poria cocos, Rehmannia glutinosa, Zizyphus zizyphus, Zingiber officinale, Lentinula edodes, Ganoderma lucidum and Pueraria lobata and heating the mixture. When the beverage for relieving hangover is produced by adding the Angelica gigas, Atractylodes japonica, Paeonia lactiflora, Astragalus propinquus, Poria cocos, Rehmannia glutinosa, Zizyphus zizyphus, Zingiber officinale, Lentinula edodes, Ganoderma lucidum and Pueraria lobata to the Theragra chalcogramma extract, a complex synergistic effect further enhances a hangover effect.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

More specifically, the present invention relates to a method for producing a hangover drink, and more particularly, to a method for producing a hangover drink by adding a mixture of Angelica keiskei koidz., Ganoderma lucidum, Ganoderma lucidum, The present invention also relates to a method for producing a hangover drinking-water beverage, in which the effect of eliminating a hangover is further enhanced.

Modern people eat excessive amounts of alcohol that can not be digested. They often suffer from side effects such as thirst, general boredom, fatigue, amnesia, abdominal bloating, vomiting and diarrhea, and the risk of alcoholism Is also increasing.

Hangover refers to a phenomenon of headache or heartburn after drinking a lot of alcohol, which is caused by the fact that acetaldehyde, which decomposes in the body's metabolism of alcohol, is harmful to the human body. Alcohol is oxidized to acetaldehyde by alcohol dehydrogenase (ADH) in the liver and then decomposed into acetic acid and hydrogen by aldehyde dehydrogenase (ALDH) and excreted through the urine.

Meanwhile, Theragra chalcogramma ) belongs to the Daegu family, and is a highly migratory fish species. It migrates from the Wonsan Bay to the west coast of Korea. It has a rate of about 10 miles per day. Pollack has a small amount of oil and a light taste, and plays a large role as a food source for protein. In particular, pollack liver oil contains 3 times as many vitamin A as daegu, and it contains lysine, which is necessary for developing cells in each part of human body, and tryptophan, a brain nutrient.

Dae - tae is a processed product of pollack, and the term pollack is derived from the yellow color of pollack which is naturally dried and aged for a long time. It is a marine processed product with a unique texture that becomes porous structure as it is dried by freezing of frozen water and evaporation of molten water when thawing in the process of repeating freezing and melting in winter for 3 ~ 4 months. That is, when the temperature falls in the winter nighttime, the water in the fish meat freezes, and the moisture that is melted by the sun's radiant energy and the day's temperature increases. During the winter, dry fish meat is matured at room temperature for one year without sunshine. It is high-protein, low-fat food with little cholesterol and high nutritional value, so it activates the metabolism and is good for examinees, growing children and the elderly.

However, it is currently processed as a processed food using the Korean horse mackerel, instant chrysanthemum is the main product, and it is sold as the Korean horse chestnut paste and the Korean horse mackerel snack. There are few hangover drinks that have been used for a long time.

Accordingly, the present invention has been made to provide a beverage having an excellent hangover resolution effect, including a material that further enhances the hangover effect by a synergistic effect with the safflower.

Korean Patent No. 10-1661402 (Registration Date: 2016.09.23) discloses a fermented soybean meal containing 70 to 80% by weight of asparagus, 10 to 20% by weight of an ingame extract, 10 to 20% by weight of unfermented soybean The content of the composition for the hangover preparation prepared to contain 5 to 10% by weight of the fermented extract is described. Korean Patent No. 10-1082598 (Registration Date: 2011.04.04) includes extracts of dandelion, gugija, and black mugwort, extract of mugwort mushroom and extract of mugwort containing mucopolysaccharide viscous substance, Is extracted so that the weight ratio of the extraction solvent to the spruce mushroom is 30 to 60, and then heated at 65 to 85 캜 for 16 to 24 hours to extract the extract. The extraction solvent is an extract obtained by extracting malt with water. The contents of the hangover-free beverage using Mushroom mushroom are described.

The present invention is to provide a method for producing a hangover small-sized beverage having a very excellent hangover resolution effect, including a material that further enhances the hangover resolution effect by a synergistic effect with a horny star.

In order to achieve the above object, the present invention provides a method for producing a water-soluble extract, comprising the steps of: (a) preparing water extract by adding water to water; And (b) adding and heating the Angelica keiskei koidz. Extract to a mixture of Angelica keiskei koidz., Glycyrrhiza uralensis, P. falciparum, Hwanggi, Baekbokryeong, Seokgiwang, Jujube, Ginger, Shiitake mushroom, And a manufacturing method thereof.

The present invention further provides a method for preparing a green tea extract, which comprises first preparing a green tea extract and further heating the green tea extract to further elute a useful ingredient from the green tea by further adding Angelica keiskei keizai, Ganoderma lucidum, Can be produced by the combined synergistic effect of ginseng root, ginseng root, ginseng root, ginseng, peony, hwanggi, baekbokryeong, jujube, jujube, ginger, shiitake mushroom,

In the present invention, the step (a) may be performed by adding 1100 to 1500 parts by weight of water to 18,000 parts by weight of water, and then adding water to the mixture to prepare water extract.

In the present invention, the step (b) may further comprise, in the step (a), 500 to 700 parts by weight of Angelica gigantis, 500 to 700 parts by weight, 500 to 700 parts by weight of white ginseng, 500 to 700 parts by weight of white ginseng, 200 to 400 parts by weight of sorghum ginger, 50 to 150 parts by weight of jujube, 50 to 150 parts by weight of ginger, 500 to 700 parts by weight of shiitake mushroom, 500 To 700 parts by weight and the remainder 500 to 700 parts by weight may be added and heated. More preferably, the mixture is heated at a temperature of 90 to 110 ° C and a pressure of 0.1 to 0.3 MPa for 7 to 10 hours.

By performing steps (a) and (b) as described above, it is possible to easily take the food because the taste is much better than the hangover effect.

Meanwhile, atractylodis Rhizoma alba ) is a root of Atractylodes japonica koidz . In one room, it is used for sweating, fever, diuretic, prevention of gastric ulcer, promotion of bile secretion.

Paeonia lactiflora Pall ) is a perennial herbaceous plant belonging to the family Ranunculaceae . The roots of peonies are mainly prescribed for therapeutic purposes such as amenorrhea control, trauma treatment, non-hemorrhage, inflammation, boils and wound treatment, pain relief at the chest and rib sites for the purpose of inflammation, pain and swelling come.

Astragali Radix is a perennial herb that belongs to dicotyledonous plants, rosewood, and leguminosae , and its roots are mainly used to remove the skin. Chronic fatigue, loss of appetite, anemia, wound healing, fever, allergy, and uterine bleeding have been prescribed.

Poria cocos SCHW ( Poria cocos SCHW) is a collection of mycelium parasitic on the roots of pine trees. It is known to have sclerotia in the pancreas. It is well known to swell the spleen or stomach in one room and to use it for symptoms of indigestion or dysuria.

Sukjihwang is a genus of R. glutinosa Liboschitz ), which is used for the treatment of blood deficiency and consequent liver and cardiac malnutrition, and is also known to strengthen the liver and kidneys.

Jujube is the jujube tree ( Zizyphus jujuba MILL ) is a fruit of fruit juice, jujuba jujube, small jujube and dried. It is consumed by cooking or carving . It has various pharmacological effects (cough relief, diuretic effect, fever, calmness, Function activation, etc.), so it is also used as herbal medicine.

Ginger (Zingiber officinale ) is the root of ginger and perennial grass and has been used as a herbal medicine as well as a spice and food additive all over the world. As a traditional medicine, ginger has been used to treat common colds, coughs, stomach stiffness, vomiting, dyspepsia, diarrhea, headaches and pain.

Shiitake mushrooms ( Lentinus edodes ) belongs to the family Aspergillus, which is parasitic on broad - leaved trees. It is well - known as a health food with antioxidant activity, hypoglycemia, hypertension, cholesterol lowering and antioxidant activity.

Ganoderma lucidum ) occurs in broad-leaved roots in summer. It is also known as the fireflies of the Qin Shi Huang. Ganoderma lucidum is effective for the treatment of respiratory diseases, nervous breakdown, heart disease, hypertension, etc. It also has anticancer effect because it has cholesterol lowering effect.

Pueraria lobata is a perennial plant of the leguminous plants Pueraria lobata Ohwi ) is dried by removing the juniors. It is used for cold body and digestive diseases because it acts to loosen garlic in one room. It helps the spleen and stomach to rise, And it is known to act as a branch office.

On the other hand, the present invention relates to a method for producing a Chinese cabbage, which comprises adding Angelica keiskei keiskei, Daesung, Paekki, Hwanggi, Baekbokryeong, Seokgi, Jujube, Ginger, Shiitake mushroom, Which is characterized in that it is a non-alcoholic beverage. The present invention provides a hangover drink which can be used for the hangover symptoms (odor, headache, vomiting, lethargy, nausea, vomiting, diarrhea, nausea and vomiting) due to the combined synergistic effect of Prunus mume, Angelica gigas, Unpleasantness) can be more reliably eliminated.

The present invention further provides a method for preparing a green tea extract, which comprises first preparing a green tea extract and further heating the green tea extract to further elute a useful ingredient from the green tea by further adding Angelica keiskei keizai, Ganoderma lucidum, Can be produced by the combined synergistic effect of ginseng root, ginseng root, ginseng root, ginseng, peony, hwanggi, baekbokryeong, jujube, jujube, ginger, shiitake mushroom,

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[ Example  1: Manufacture of hangover elimination drink of the present invention]

1200 g of rice bran was added to 18 L of water, and then the mixture was boiled with boiling water for 1 hour to prepare an extract.

600 g of Ganoderma lucidum, 600 g of Ganoderma lucidum, 600 g of Ganoderma lucidum, 600 g of Baekbokryeong, 600 g of Ganoderma lucidum, 300 g of jujube, 100 g of jujube, 100 g of ginger, 600 g of shiitake mushroom, g, and the mixture was heated at a temperature of 100 DEG C and a pressure of 0.2 MPa for 8 hours to prepare a hangover-eliminating beverage of the present invention.

[ Comparative Example  1: hangover cleansing drink manufacture]

In this comparative example, the extract of Huangtai was not produced first, and 1200 g of Ganoderma lucidum, 600 g of Panax ginseng, 600 g of Panax ginseng, 600 g of Panax ginseng, 600 g of Panax ginseng, 600 g of Baekbokryeong, g, 600 g of shiitake mushroom, 600 g of Ganoderma lucidum and 600 g of Puerariae japonica were added and heated at a temperature of 100 ° C and a pressure of 0.2 MPa for 8 hours to prepare a hangover-free beverage of Comparative Example 1. [

[ Comparative Example  2: hangover cleansing drink manufacture]

In this Comparative Example, the hangover-free beverage of Comparative Example 2 was prepared in the same manner as in Example 1, except that Angelicae gigantis was not added.

[ Comparative Example  3: hangover cleansing drink manufacture]

In this Comparative Example, the hangover-free beverage of Comparative Example 3 was prepared in the same manner as in Example 1, except that no extract was added.

[ Comparative Example  4: Hangover elimination drink production]

In this Comparative Example, the hangover-free beverage of Comparative Example 4 was prepared in the same manner as in Example 1, except that no peanut was added.

[ Comparative Example  5: hangover cleansing drink manufacturing]

In this Comparative Example, the hangover-free beverage of Comparative Example 5 was prepared in the same manner as in Example 1, except that no hwanggi was added.

[ Comparative Example  6: Hangover cleansing drink manufacturing]

In this Comparative Example, a hangover-eliminating beverage of Comparative Example 6 was prepared in the same manner as in Example 1, except that no baesulbok was added.

[ Comparative Example  7: Hangover elimination drink production]

In this Comparative Example, a hangover-eliminating beverage of Comparative Example 7 was prepared in the same manner as in Example 1, except that Sulfur Sulfur was not added.

[ Comparative Example  8: Hangover elimination drink production]

In this Comparative Example, the hangover-free beverage of Comparative Example 8 was prepared in the same manner as in Example 1 except that jujube was not added.

[ Comparative Example  9: Hangover elimination drink production]

In this Comparative Example, the hangover-free beverage of Comparative Example 9 was prepared in the same manner as in Example 1, except that ginger was not added.

[ Comparative Example  10: Hangover elimination drink production]

In this Comparative Example, the hangover-free beverage of Comparative Example 10 was prepared in the same manner as in Example 1, except that no shiitake was added.

[ Comparative Example  11: Hangover elimination drink production]

In this Comparative Example, the hangover-free beverage of Comparative Example 11 was prepared in the same manner as in Example 1 except that no gingko mushroom was added.

[ Comparative Example  12: Hangover elimination drink production]

In this Comparative Example, the hangover-free beverage of Comparative Example 12 was prepared in the same manner as in Example 1, except that no browse root was added.

[ Comparative Example  13: Hangover elimination drink production]

In this Comparative Example, only Huangtai extract was prepared in the same manner as in Example 1, and this was used as the hangover-free beverage of Comparative Example 13.

[ Comparative Example  14: hangover cleansing drink manufacture]

In this comparative example, the hangover-free beverage of Comparative Example 14 was prepared by adding Angelica gigas, Ganoderma lucidum, Peony root, Hwanggi, Baekbokryeong, Seokgiwang, Jujube, Ginger, Shiitake mushroom, The production conditions (heating conditions) were the same as in Example 1.

[Experimental Example 1: Evaluation of hangover ability]

In this experiment, 80 healthy adults (25 to 50 years old, 5 to 25 years of experience in drinking) were selected as test subjects in order to measure the hangover resolution effect of the vinegar vinegar prepared in Example 1 and Comparative Examples 1 to 14 Respectively.

Drinking was prohibited for 24 hours before and after the experiment, and on the day of the experiment, the experiment was performed with fasting.

Five of the 80 patients were fed with 75 ml of purified water each. After 30 minutes of ingestion, they were given 0.5 g / kg body weight of alcohol (alcoholic strength, 40% v / v) To drink.

 The remaining 75 individuals were fed with 75 ml of each of the hangover-free beverages of Example 1 and Comparative Examples 1 to 14, respectively, by 5 persons. After 30 minutes of ingestion, alcohol of 0.5 g / kg of body weight (alcoholic strength, 40% v / v ), So that the whole amount was drunk within 10 minutes.

Headache, headache, vomiting, lethargy and discomfort, which are representative symptoms of hangover, were evaluated, and the results are shown in Table 1 below. At this time, the degree of odor, vomiting, helplessness, and discomfort were all 5: no, 4: none, 3: normal, 2: slightly, 1: very severe.

Odor headache throw up lethargy Unpleasant Control group 1.3 1.2 1.6 1.2 1.2 Example 1 4.1 4.3 4.3 4.5 4.5 Comparative Example 1 3.3 3.2 3.3 3.5 3.5 Comparative Example 2 3.2 3.0 3.1 2.9 2.8 Comparative Example 3 2.9 2.9 3.0 2.8 2.8 Comparative Example 4 3.1 3.0 2.9 3.0 2.9 Comparative Example 5 3.0 3.0 3.0 2.8 2.9 Comparative Example 6 2.8 2.6 2.7 2.7 2.8 Comparative Example 7 2.8 2.9 2.6 2.8 2.7 Comparative Example 8 2.7 2.7 2.8 2.9 2.9 Comparative Example 9 2.6 2.6 2.7 2.6 2.7 Comparative Example 10 3.2 3.2 3.0 2.8 3.0 Comparative Example 11 3.1 3.2 3.0 3.2 2.8 Comparative Example 12 3.2 3.2 3.21 3.0 3.0 Comparative Example 13 3.0 2.7 2.8 2.7 2.8 Comparative Example 14 2.8 2.7 2.9 2.9 2.7

As a result of the evaluation, it was confirmed that the hangover-free beverage of Example 1 was best evaluated for odor, headache, vomiting, lethargy, and unpleasantness.

In addition, it was confirmed that the hangover-eliminating beverage of Comparative Example 1 produced by heating together with other ingredients without preparing Huanggui extract beforehand was not sufficiently concerned about the usefulness of Huangtai so that hangover resolution was reduced.

In addition, Comparative Examples 2 to 12, in which one of Angelica keiskei koidz., K. kansenii, P. kansenii, Baekbokryeong, Sukjihwangju, Jujube, Ginger, Shiitake mushroom, It was confirmed that hangover-eliminating beverage of Comparative Example 14 had significantly less hangover solubility than Example 1 and Comparative Example 1. [

From the above results, it was found that when hangover-free beverages were prepared by adding Angelica keiskei, Angelica keiskei, Peony root, Hwanggi, Baekbokryeong, Seokgiwang, Jujube, Ginger, Shiitake mushroom, It is confirmed that the resolution ability is further improved.

Claims (4)

(A) adding water to the water, and then adding water to the extract to prepare the extract; And
(B) a step (b) of adding Angelicae radix, Angelica keiskei koidz., Pyralis radicifolia, Pseudomonas aeruginosa, Hwanggi, Baekbokryeong, Seokgiwang, Jujube, Ginger, Shiitake mushroom, .
The method according to claim 1,
The step (a)
Adding water to 18000 parts by weight of water to 1100 to 1500 parts by weight of water, and then adding water to the mixture to prepare a hangover-eliminating beverage.
The method according to claim 1,
The step (b)
In the step (a), 500 to 700 parts by weight of Angelica keinza sativa, 500 to 700 parts by weight of peony root, 500 to 700 parts by weight of peony root, 500 to 700 parts by weight of ammonia, 500 to 700 200 to 400 parts by weight of jujube, 50 to 150 parts by weight of jujube, 50 to 150 parts by weight of ginger, 500 to 700 parts by weight of shiitake mushroom, 500 to 700 parts by weight of ginger mushroom and 500 to 700 parts by weight of ginger ≪ / RTI >
A hangover-resolved beverage, which is produced by a method according to any one of claims 1 to 3.