KR20190091237A - Producing Method for Composition of mixed ferment extraction liquid for hangover elimination and hangover eliminator containing composition as effective ingredient thereof - Google Patents

Abstract

The present invention relates to: a fermented liquid extract mixture composition for relieving hangover having a function of rapidly breaking down acetaldehyde produced as a result of metabolism of alcohol in the body after drinking, thereby alleviating headaches and eliminating thirst and bad breath due to alcohol drinking; and a hangover relieving agent containing the same as an active component.

Description

Producing Method for Composition of mixed ferment extraction liquid for hangover elimination and hangover eliminator containing composition as effective ingredient

The present invention relates to a mixed fermentation extract composition for hangover and a hangover manufacturing method containing the same as an active ingredient.

More specifically, the present invention is to expedite the breakdown of acetaldehyde produced as a result of alcohol metabolism in the body after drinking to relieve headaches, hangover and mixed fermentation extract composition having a function such as removing thirst and bad breath caused by drinking and It relates to a method for preparing hangover containing the same as an active ingredient.

In general, the effect of alcohol absorbed through drinking begins to appear within about 10 minutes after drinking and reaches a peak in 40 to 60 minutes. Alcohol is absorbed in small amounts in the esophagus and oral mucosa, after which about 10% of alcohol is absorbed in the stomach and about 90% of alcohol is absorbed in the small intestine. The absorption of alcohol is determined by several factors. Fatty foods slow down the absorption of alcohol because of their slow moving speed. They are absorbed three to four times faster than when drinking with food on an empty stomach, and drink alcohol quickly. The more absorbed, the higher the rate.

Alcohol is a substance generating high calories of 7.1 kcal / g from the nutritional point of view, it is not absorbed by the human body as it contains calories, and may not be used as a useful energy source in vivo, may cause nutritional deficiency.

About 10% of the alcohol absorbed by drinking is excreted in vitro through breathing or urine, and most of the remaining 90% is metabolized in the gastric mucosa or liver. At this time, about 90-95% of the alcohol metabolism is oxidized and decomposed in the liver.

Alcohol is usually oxidized through three pathways: first, the action of alcohol dehydrogenase (ADH) in the gastric mucosa or liver, second, the microsomal ethanol oxidizing system (MEOS) in the endoplasmic reticulum, Third, it is decomposed into carbon dioxide (CO2) and water (H2O) through the action of catalase present in the peroxisome.

When the proper amount of alcohol is introduced, the above-mentioned oxidative system works smoothly and does not cause bad phenomena caused by alcohol.However, when a large amount of alcohol is introduced, the balance of the metabolic system is destroyed and it is impossible to maintain intracellular homeostasis. do.

Under these circumstances, the most affected area is the liver, which leads to various liver dysfunctions such as fatty liver and cirrhosis in the long term, and short-term symptoms include headache or headache, loss of concentration, heartburn, and indigestion.

In particular, ethanol in the body is first decomposed into acetaldehyde and then into acetic acid. Acetaldehyde, a high concentration of active compound, is sweat, rapid pulse, skin flushing, nausea and vomiting. may cause vomiting. For this reason, most modern researchers believe that acetaldehyde, the alcohol breakdown product, is the cause of hangovers.

The hangover symptoms begin within a few hours after drinking and last for almost a day. The experience of a particular hangover is very personal and depends on the situation and the type and amount of alcohol consumed. Physical hangover symptoms include headache, fatigue, light and sound sensitivity, muscle pain, redness of the eyes, thirst, nausea, vomiting and stomach pain. Hangovers cause rapid heartbeat, excitement, increased blood pressure and sweating.

Thus, in order to relieve the hangover that appears after drinking, bean sprouts, bookfish, green beans, etc. have been used as food for hangover after drinking. In particular, bean sprouts are rich in aspartic acid, which is known to protect the liver by promoting the action of ADH and promoting alcohol degradation, and hangover-removing drinks containing aspartic acid are currently on the market.

The hangover-related techniques are based on the ingredients described in folk remedies or classics, and their efficacy has been demonstrated empirically or clinically and some compositions are now commercialized. However, in most cases, there is a lack of scientific proof of the hangover and liver protection efficacy, or the raw material of the composition is not commercialized due to the rare or cost-effective commercialization.

Therefore, in order to develop a more effective hangar remedy, it is necessary to understand the root causes of hangovers, select raw materials to solve them in a causal way, optimize the composition of these raw materials, and then develop products. You need to prove it.

It is an object of the present invention to provide a mixed fermentation extract composition for hangover resolution which is excellent in hangover resolution to reduce blood alcohol and acetaldehyde concentration and protect the liver.

Another object of the present invention is to provide a hangover releasing agent production method containing the mixed fermentation extract composition for hangover as an active ingredient.

Other objects of the present invention may be inferred as described below.

In order to achieve the above object, the mixed fermentation extract composition for hangover removal according to Examples 1 and 2 of the present invention comprises vanabar leaf, bitter gourd leaf, moringa leaf, green tea leaf, purified water, sugar, liquid fructose, and yeast. It is characterized by.

In order to achieve the above object, the mixed fermentation extract composition for hangover elimination according to Example 1 of the present invention comprises 0.06 to 11% by weight of banana leaf, 0.06 to 11% by weight of bitter leaf, 0.05 to 10% by weight of Moringa leaf, green tea It is characterized by consisting of 0.05 to 10% by weight of leaves, 9 to 86.66% by weight of purified water, 8 to 30% by weight of sugar, 5 to 15% by weight of liquid fructose, and 0.1 to 5% by weight of yeast.

Hangover releasing agent containing Example 1 as an active ingredient, 0.06-11% by weight of banaba leaves, 0.06-11% by weight of bitter leaves, 0.05-10% by weight of Moringa leaves, 0.05-10% by weight of green tea leaves, 9-9 of purified water The liquid extracted after the fermentation of the mixed fermentation extract composition for hangover resolution consisting of 86.66% by weight, 8-30% by weight of sugar, 5-15% by weight of liquid fructose, and 0.1-5% by weight of yeast, was diluted 2 to 26 times with dilute purified water. Diluted pear thin, it is characterized in that it is prepared by adding 0.1 to 5% by weight of phosphorus, dermis, brown root, cinnamon, licorice and flavor with respect to the diluted liquid 95% to 99.9% by weight.

In addition, the hangover releasing agent containing Example 1 as an active ingredient, 0.06-11% by weight of banaba leaves, 0.06-11% by weight of bitter leaves, 0.05-10% by weight of Moringa leaves, 0.05-10% by weight of green tea leaves, purified water The liquid extracted after the fermentation of the mixed fermentation extract composition for hangover resolution consisting of 9 to 86.66% by weight, 8 to 30% by weight of sugar, 5 to 15% by weight of liquid fructose, and 0.1 to 5% by weight of yeast was diluted twice with distilled purified water. Dilute to 26-fold dilution, the red ginseng concentrate and the flavor is added to 0.05 to 3% by weight based on the diluted liquid 97% to 99.95% by weight.

In addition, the hangover releasing agent containing Example 1 as an active ingredient, 0.06-11% by weight of banaba leaves, 0.06-11% by weight of bitter leaves, 0.05-10% by weight of Moringa leaves, 0.05-10% by weight of green tea leaves, purified water The liquid extracted after the fermentation of the mixed fermentation extract composition for hangover resolution consisting of 9 to 86.66% by weight, 8 to 30% by weight of sugar, 5 to 15% by weight of liquid fructose, and 0.1 to 5% by weight of yeast was diluted twice with distilled purified water. Dilute to 26-fold dilution, and is prepared by adding 0.05 to 10% by weight of fruit concentrate and flavor with respect to 90% to 00.05% by weight of the diluted liquid.

In order to achieve the above object, the mixed fermentation extract composition for hangover elimination according to Example 2 of the present invention comprises 0.05 to 13% by weight of banana leaf, 0.05 to 13% by weight of bitter leaf, 0.04 to 11% by weight of moringa leaf, green tea It is characterized by consisting of 0.04-11 wt% of leaves, 19-92.72 wt% of purified water, 5-18 wt% of sugar, 2-9 wt% of liquid fructose, and 0.1-5 wt% of yeast.

Hangover releasing agent containing Example 2 as an active ingredient, 0.05 to 13% by weight of banaba leaves, 0.05 to 13% by weight of bitter leaves, 0.04 to 11% by weight of Moringa leaves, 0.04 to 11% by weight of green tea leaves, 19 ~ To 95% by weight to 99.9% by weight of liquid extracted after fermentation of the mixed fermentation extract composition for hangover, which comprises 92.72% by weight, 5 to 18% by weight sugar, 2 to 9% by weight fructose, and 0.1 to 5% by weight yeast, Injin, dermis, brown root, cinnamon, licorice and flavoring is characterized in that it is prepared by adding 0.1 to 5% by weight.

In addition, hangover releasing agent containing Example 2 as an active ingredient, 0.05 to 13% by weight of banaba leaves, 0.05 to 13% by weight of bitter leaves, 0.04 to 11% by weight of Moringa leaves, 0.04 to 11% by weight of green tea leaves, purified water To the liquid 97 to 99.95 weight percent extracted after fermentation of the mixed fermentation extract composition for hangover resolution consisting of 19 to 92.72 weight percent, 5 to 18 weight percent sugar, 2 to 9 weight percent liquid fructose, 0.1 to 5 weight percent yeast It is characterized in that it is prepared by adding 0.05 to 3% by weight of red ginseng concentrate and flavor.

In addition, hangover releasing agent containing Example 2 as an active ingredient, 0.05 to 13% by weight of banaba leaves, 0.05 to 13% by weight of bitter leaves, 0.04 to 11% by weight of Moringa leaves, 0.04 to 11% by weight of green tea leaves, purified water To 90% by weight to 99.95% by weight of the liquid extracted after fermentation of the mixed fermentation extract composition for hangover, which comprises 19 to 92.72% by weight, 5 to 18% by weight of sugar, 2 to 9% by weight of liquid fructose, and 0.1 to 5% by weight of yeast. It is characterized by being prepared by adding 0.05 to 10% by weight of fruit concentrate and flavor.

In addition, the method for producing a hangover mixed fermentation composition according to an embodiment of the present invention, the step of producing a mixture by mixing banaba leaf, bitter leaf, green tea leaf, purified water, sugar, and yeast; Primary fermentation of the mixture; Adding liquid fructose to the mixture in which the primary fermentation is completed and performing secondary fermentation; And extracting the liquid phase from the mixture in which the secondary fermentation is completed.

Here, the step of producing the mixture, vanabar leaf 0.06 to 11% by weight, bitter leaf 0.06 to 11% by weight, Moringa leaf 0.05 to 10% by weight, green tea leaf 0.05 to 10% by weight, purified water 9 to 86.66% by weight, It is characterized by producing a mixture comprising 8 to 30% by weight of sugar, 5 to 15% by weight of liquid fructose, and 0.1 to 5% by weight of yeast.

Here, the step of producing the mixture, Banaba leaf 0.05 to 13% by weight, 0.05 to 13% by weight of the leaves, Moringa leaves 0.04 to 11% by weight, green tea leaves 0.04 to 11% by weight, purified water 19 to 92.72% by weight, It is characterized by producing a mixture comprising 5 to 18% by weight sugar, 2 to 9% by weight liquid fructose, and 0.1 to 5% by weight yeast.

Hangover releasing agent production method according to an embodiment of the present invention, the step of producing a mixture by mixing banaba leaves, bitter leaves, green tea leaves, purified water, sugar, and yeast; Primary fermentation of the mixture; Adding liquid fructose to the mixture in which the primary fermentation is completed and performing secondary fermentation; Extracting the liquid phase from the mixture in which the secondary fermentation is completed; And distilled by adding purified water to the extracted liquid, phosphorus, dermis, brown root, cinnamon, licorice and spices in the diluted liquid; Red ginseng concentrate and flavorings; And adding one of the fruit concentrate and the flavor.

Here, the step of producing the mixture, vanabar leaf 0.06 to 11% by weight, bitter leaf 0.06 to 11% by weight, Moringa leaf 0.05 to 10% by weight, green tea leaf 0.05 to 10% by weight, purified water 9 to 86.66% by weight, It is characterized by producing a mixture comprising 8 to 30% by weight of sugar, 5 to 15% by weight of liquid fructose, and 0.1 to 5% by weight of yeast.

Here, the step of producing the mixture, Banaba leaf 0.05 to 13% by weight, 0.05 to 13% by weight of the leaves, Moringa leaves 0.04 to 11% by weight, green tea leaves 0.04 to 11% by weight, purified water 19 to 92.72% by weight, It is characterized by producing a mixture comprising 5 to 18% by weight sugar, 2 to 9% by weight liquid fructose, and 0.1 to 5% by weight yeast.

According to the mixed fermentation extract composition for relieving hangover of the present invention, the effect of reducing blood alcohol and acetaldehyde concentration is excellent, and it is very effective in relieving hangover, as well as protecting from liver damage caused by excessive intake of alcohol, and reducing headache. There is.

In addition, according to the hangover releasing agent of the mixed fermentation extract composition for hangover elimination of the present invention as an active ingredient, there is an effect that can be easily consumed for hangover elimination before and after drinking.

1 is a result of comparing the blood alcohol concentration by time before and after alcohol administration.
Figure 2 is the result of measuring the concentration of acetaldehyde in blood for each time period before and after alcohol administration.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention may be modified and may have various embodiments, which are intended to illustrate and explain in detail certain embodiments.

However, this is not intended to limit the embodiments of the present invention, it should be understood to include all modifications, equivalents, and substitutes included in the technical spirit and technical scope of the present invention.

The mixed fermentation extract composition for hangover resolution of the present invention comprises the same materials and ratios as in Examples 1 and 2 below.

Example 1

division Ratio (% by weight) Mixed Fermentation Extract Composition Banaba Leaf 0.06 to 11 Bitter gourd leaf 0.06 to 11 Moringa leaves 0.05 to 10 Green tea leaves 0.05 to 10 Purified water 9 to 86.66 Sugar 8 to 30 Liquid fructose 5 to 15 leaven 0.1 to 5 Additives 1 Dilute purified water 100 to 2,500 Additive 2 Injin, dermis, brown root, cinnamon, licorice, spices 0.1 to 5 Additive 3 Red ginseng concentrate, flavoring 0.05 to 3 Additives 4 Fruit concentrate, flavor 0.05 to 10 In the preparation of the finished product, the flavors of Additive 2 and those of Additives 3 and 4 are not added to each other.

Mixed fermentation extract according to Example 1 of the present invention is prepared according to the following process.

First step: 0.06 to 11% by weight of banaba leaves, 0.06 to 11% by weight of bitter leaves, 0.05 to 10% by weight of moringa leaves, 0.05 to 10% by weight of green tea leaves, 9 to 86.66% by weight of purified water, sugar (white sugar or brown sugar) ) 8 to 30% by weight, yeast 0.1 to 5% by weight is mixed.

Second step: First fermentation of the mixed materials as described above.

Step 3: When fermentation is complete, add 5-15 wt% of liquid fructose and ferment it secondary.

Fourth step: Extract the second fermented liquid as described above using an extractor.

In the method for producing a finished product containing the mixed fermentation extract composition obtained in Example 1 as an active ingredient, diluting 2-fold to 26-fold diluted with distilled purified water with respect to the total weight of the extracted liquid, dermis, dermis, root To add the cinnamon, licorice and flavoring 0.1 to 5% by weight to the extractor can be manufactured through a process comprising a fifth step of heating for 6 hours or more.

In addition, other finished products may be manufactured through a process comprising a sixth step of adding 0.05 to 3% by weight of red ginseng concentrate and flavor with respect to the liquid heated to 6 hours or more. Other finished products manufactured through the process including the sixth step is preferably manufactured except the flavor added in the fifth step.

In addition, another finished product may be manufactured through a process including a sixth step of adding a fruit concentrate and a 0.05 to 10% by weight of the fruit concentrate to the liquid heated for 6 hours or more. Another finished product manufactured through the process including the sixth step is preferably manufactured except the flavor added in the fifth step.

[Example 2]

division Ratio (% by weight) Mixed Fermentation Extract Composition Banaba Leaf 0.05 to 13 Bitter gourd leaf 0.05 to 13 Moringa leaves 0.04 to 11 Green tea leaves 0.04 to 11 Purified water 19 to 92.72 Sugar 5 to 18 Liquid fructose 2 to 9 leaven 0.1 to 5 Additives 1 Injin, dermis, brown root, cinnamon, licorice, spices 0.1 to 5 Additive 2 Red ginseng concentrate, flavoring 0.1 to 5 Additive 3 Fruit concentrates, spices 0.05 to 10 In the manufacture of the finished product, the flavors of Additive 1 and those of Additives 2 and 3 are not added to each other.

The mixed fermentation extract according to Example 2 of the present invention is made of the same composition and made of the same composition, but differs only in the mixing ratio with Example 1.

First step: 0.05-13% by weight of banaba leaves, 0.05-13% by weight of bitter leaves, 0.04-11% by weight of moringa leaves, 0.04-11% by weight of green tea leaves, 19-92.72% by weight of purified water, sugar (white sugar or brown sugar) A) Mix 5 to 18% by weight and yeast 0.1 to 5% by weight.

Second step: First fermentation of the mixed materials as described above.

Step 3: When fermentation is complete, 2 ~ 9% by weight of liquid fructose is added to the second fermentation.

Fourth step: Extract the second fermented liquid as described above using an extractor.

In the method for producing a finished product containing the mixed fermentation extract composition obtained in Example 2 as an active ingredient, 0.1 to 5% by weight of phosphorus, dermis, brown root, cinnamon, licorice and spices to the extracted liquid by adding to the extractor The finished product may be manufactured through a process including a fifth step of heating for 6 hours or more.

In addition, other finished products may be manufactured through a process comprising a sixth step of adding 0.05 to 3% by weight of red ginseng concentrate and flavor with respect to the liquid heated to 6 hours or more.

It is preferable that other finished products manufactured through the process including the sixth step are manufactured except the perfume added in the fifth step.

In addition, another finished product may be manufactured through a process including a sixth step of adding a fruit concentrate and a 0.05 to 10% by weight of the fruit concentrate to the liquid heated for 6 hours or more. Another finished product manufactured through the process including the sixth step is preferably manufactured except the perfume added in the fifth step.

The finished product prepared by containing the mixed fermentation extract obtained in Example 1 and Example 2 as an active ingredient refers to a beverage prepared so that the user can easily take it as a hangover relieving agent.

*

[Experimental Example]

In accordance with an embodiment of the present invention, for the evaluation of alcohol metabolism by oral administration of a mixed fermentation extract (HKD) for hangover resolution, starting experiment animals and administration in a state of free feeding of water and humidity, such as feed and water As the main age, SPF rats of SD strains and 6 week old females were used.

Five rats per group were orally administered with a test substance and a negative and positive control group, orally administered with alcohol, and then the concentrations of alcohol and acetaldehyde in the blood were measured to compare the alcohol metabolism of the test substance with the negative and positive control group.

Distilled water (DW: Distilled Water) was used as a negative control material, and 808 (YM) was used as a positive control material.

When the animals were obtained, the inspection and quarantine of the obtained animals was carried out by referring to the test report of the pathogen of the experimental system provided by the supplier, and they were purified in the animal room where the experiment was conducted for 7 days after the animals were obtained. Examination of the health and pathogen test reports of the test system provided by the animal supplier revealed no factors that could affect the experiment.

In this experiment, the temperature is set to 23 ± 1 ℃, relative humidity 50 ± 10%, ventilation times 10 to 20 times / hr, lighting time 12 hours (8 am to 8 pm off) and illuminance 150 to 300 Lux. Was done.

During the experiment, the temperature and humidity of the animal room were automatically measured by environmental temperature, such as the number of times of ventilation and illuminance, every hour with an automatic temperature and humidity meter using a roll magnetometer and computer system. As a result of environmental measurement, the temperature of the breeding room was 22.9 ± 0.44 ℃ and the relative humidity was 47.9 ± 2.74%, and no abnormality that could adversely affect the results of the experiment was observed.

The litter is chip-type litter and autoclaved (121 ℃, sterilization time 20 minutes, drying time 5 minutes), and then the appropriate litter is placed in a polycarbonate breeding box (W160 x L280 x H140mm) for 3 animals during quarantine and purifying period. / Breeding box, during the test period, 5 animals per group were kept in 1 / breeding box each.

The feed fed to the experiment was free to consume solid feed for laboratory animals sterilized by irradiation (+40 RMM-SP-10, U8239G10R, SAFE-DIETS, France). There were no factors that could adversely affect the experiment in the composition and pollutant tests.

After sterilizing RO water with autoclave, the water bottle was freely ingested by using a water bottle. The water quality standards of drinking water have been confirmed.

The test group was configured as follows.

group gender The number of animals Animal Number Substance Dosage
(mL / kg) G1 F 5 1-5 DW 10 G2 F 5 6-10 YM 10 G3 F 5 11-15 HKD 10

The group separation of animals was weighted of all animals before pretreatment and randomly assigned to each group 5 numbers per group so that the average weight of each group was as evenly distributed as possible.

The individual identification of the animal was given the identification card on the breeding box and the unique number was given to the breeding box during the test period (1 number / 1 box).

Absorption rate of orally administered substances varies depending on the condition of the digestive organs. Therefore, in order to give the same conditions to all individuals, a fasting net was placed on the bottom of the breeding box 16 hours before the alcohol administration, and only the negative water except the feed was given autonomously.

The test group (HKD) and the positive control group (YM), including the excipient control group (DW), were administered orally using Wizode 1 hour prior to alcohol administration.

After fasting 16 hours, 30% alcohol was orally administered using gastride, and the administration amount was administered once as a test / positive control substance and alcohol based on 10 mL / kg.

For the test items, all the animals were observed at the start of the administration and before the blood collection, the general symptoms of blood alcohol and acetaldehyde were observed, and the test substance (HKD) for promoting alcohol metabolism was positive control group (YM) and excipient control group ( To compare with DW), the serum was isolated by four jugular vein collections before and after alcohol administration (0 hour) and after administration (1, 3, 5 hours), and Ethanol Assay Kit (abcam, ad65343) was used. The blood alcohol concentration was measured to calculate a reduction rate (RR) relative to the excipient control group.

In addition, in order to confirm the change in the amount of oxidation and decomposition of acetaldehyde according to the metabolism of alcohol, the concentration reduction rate compared to the excipient control group was measured by measuring the concentration of acetaldehyde in blood using Aldehyde Quantification Assay Kit (abcam, ad138882). ) Was calculated.

time group DW YM HKD 0 8.75 ± 0.710 4.42 ± 0.272 4.51 ± 0.102 One 57.32 ± 5.512 51.10 ± 2.867 42.66 ± 3.531 RR (%) 10.9 25.6 3 36.94 ± 2.829 45.32 ± 1.779 36.11 ± 3.6999 RR (%) 2.2 5 34.38 ± 4.402 25.15 ± 1.136 20.40 ± 2.054 RR (%) 26.9 40.7 N 5 5 5

RR (%) = + (Treatment group ethanol level / DW group ethanol level * 100) -100

No specific symptoms or deaths were observed during the trial.

The results of comparing the blood alcohol concentration by time before and after the alcohol administration are shown in FIGS. 1 and 4.

The highest value (DW 57.32 ± 5.512ug / gL, YM 51.10 ± 2.867ug / gL, HKD 42.66 ± 3.531ug / gL) was observed 1 hour after administration.

After 3 hours, the blood concentration of alcohol began to decrease, and after 5 hours of administration, it decreased to the lowest level (DW 34.38 ± 4.402ug / gL, YM 25.15 ± 1.136ug / gL, HKD 20.40 ± 2.054ug / gL). Was observed.

As a result of comparison between the groups, the test group (HKD) showed the lowest tendency at every hour, and the concentration decrease with statistical significance (p <0.05) was observed at 5 hours compared with the excipient control group (DW).

time group DW YM HKD 0 118.3 ± 1.40 130.2 ± 3.88 128.7 ± 8.33 One 139.9 ± 5.79 174.5 ± 25.27 195.1 ± 8.10 RR (%) 3 256.7 ± 15.91 285.1 ± 24.86 285.0 ± 14.76 RR (%) 5 292.9 ± 12.49 256.5 ± 15.18 258.8 ± 15.20 RR (%) 12.4 11.6 N 5 5 5

As a result of measuring the acetaldehyde concentration in blood by time before and after the alcohol administration is shown in Figure 2 and Table 5.

At 1 and 3 hours, it continued to rise to 174.5 ± 25.27uM, 285.1 ± 24.86uM in the positive control group (YM), and 195.1 ± 8.10uM and 285.0 ± 14.76uM in the test group (HKD).

However, after 5 hours, the levels decreased to 256.5 ± 15.18uM and 258.8 ± 15.20uM, respectively, and the excipient control group (DW) continued to increase until 5 hours at 139.9 ± 5.79uM, 256.7 ± 15.91uM and 292.9 ± 12.49uM.

The acetaldehyde concentration at 1 and 3 hours was higher than that of the excipient control group, but alcohol was rapidly decomposed to acetaldehyde in the first stage of decomposition involving ADH (alchol dehydrogenase), but ALDH (aldehyde dehydrogenase) was involved. It is considered that it takes a long time to decompose acetaldehyde into acetic acid during the two-stage decomposition process. After 5 hours, the two-stage decomposition seems to have progressed considerably, and the degree is similar to that of the Angseong control group. .

Alcohol consumption is absorbed and diffused for about an hour to reach the highest concentration in the blood, which is then broken down by the body and decreases in blood concentration. In this process, the amount of acetaldehyde oxidation increases.

In this experiment, the mixed fermented extract HKD significantly decreased blood alcohol concentrations in comparison with the excipient control group (DW), and showed a lower tendency than the positive control group (YM).

In addition, in the acetaldehyde concentration analysis results at 5 hours after the alcohol administration, the excipient control group continued to increase, while the mixed fermentation extract HKD tended to be rapidly decomposed, which was similar to the positive control group.

Therefore, the mixed fermentation extract HKD in this test is considered to have the effect of promoting alcohol metabolism.

An embodiment of the mixed fermentation extract composition for hangover and the hangover containing the same as an active ingredient has been described. The embodiments described above are illustrative of some embodiments of the many specific embodiments that illustrate the principles described herein. Thus, using the embodiments of the present invention, those skilled in the art will be able to implement many other methods within the scope defined by the claims of the present invention.

Claims (6)

Mixing banaba leaves, bitter leaves, moringa leaves, green tea leaves, purified water, sugar, and yeast to form a mixture;
Primary fermentation of the mixture;
Adding liquid fructose to the mixture in which the primary fermentation is completed and performing secondary fermentation; And
Comprising the step of extracting the liquid phase from the mixture is completed secondary fermentation, hangover cure mixed fermentation composition manufacturing method. The method according to claim 1,
Producing the mixture,
Banaba leaf 0.06 to 11% by weight, bitter leaf 0.06 to 11% by weight, Moringa leaf 0.05 to 10% by weight, green tea leaf 0.05 to 10% by weight, purified water 9 to 86.66% by weight, sugar 8 to 30% by weight, and yeast 0.1 Method for producing a mixed fermentation extract composition for hangover relief, characterized in that to produce a mixture comprising from 5% by weight. The method according to claim 1,
Producing the mixture,
Banaba leaf 0.05-13% by weight, 0.05-13% by weight bitter leaf, 0.04-11% by weight Moringa leaf, 0.04-11% by weight green tea leaf, 19-92.72% by weight purified water, 5-18% by weight sugar, and yeast 0.1 Method for producing a mixed fermentation extract composition for hangover relief, characterized in that to produce a mixture comprising from 5% by weight. Mixing banaba leaves, bitter leaves, moringa leaves, green tea leaves, purified water, sugar, and yeast to form a mixture;
Primary fermentation of the mixture;
Adding liquid fructose to the mixture in which the primary fermentation is completed and performing secondary fermentation;
Extracting the liquid phase from the mixture in which the secondary fermentation is completed; And
Distilled by adding purified water to the extracted liquid,
A first additive comprising phosphorus, dermis, brown root, cinnamon, licorice and spices in a diluted liquid phase;
A second additive comprising red ginseng concentrate and flavoring agent; And
A method for preparing a hangover comprising the step of adding one of the third additives including the fruit concentrate and the flavor. The method according to claim 4,
Producing the mixture,
Banaba leaf 0.06 to 11% by weight, bitter leaf 0.06 to 11% by weight, Moringa leaf 0.05 to 10% by weight, green tea leaf 0.05 to 10% by weight, purified water 9 to 86.66% by weight, sugar 8 to 30% by weight, and yeast 0.1 To produce a mixture comprising to 5% by weight, hangover manufacturing method. The method according to claim 4,
Producing the mixture,
Banaba leaf 0.05-13% by weight, 0.05-13% by weight bitter leaf, 0.04-11% by weight Moringa leaf, 0.04-11% by weight green tea leaf, 19-92.72% by weight purified water, 5-18% by weight sugar, and yeast 0.1 To produce a mixture comprising to 5% by weight, hangover manufacturing method.

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