KR20200035569A - Beverage Composition Comprising Hovenia dulcis Thunberg Fruit for Treating Hangover - Google Patents

Abstract

The present invention provides a hangover relief beverage composition containing fruit of Hovenia dulcis Thunb. According to the present invention, the hangover relief beverage composition comprises, based on the total weight of the composition: (a) 5-20 wt% of a mixture including 50 to 100 parts by weight of a digestive composition, 20 to 30 parts by weight of a proteolytic enzyme composition, and 1 to 5 parts by weight of vitamin with respect to 100 parts by weight of an extract of fruit of Hovenia dulcis Thunb.; (b) 5-20 wt% of sweetener and condiment; and (c) the remainder consisting of purified water. Accordingly, the hangover relief beverage composition of the present invention provides more excellent palatability than an existing hangover relief beverage composition, provides remarkable hangover relief effect, and provides advantage capable of manufacturing a hangover relief beverage.

Description

Beverage Composition Comprising Hovenia dulcis Thunberg Fruit for Treating Hangover}

The present invention relates to a beverage composition for relieving a hangover comprising a terrestrial, and more particularly, to a beverage composition for relieving a hangover comprising a terrestrial, a digestive agent composition, a protease composition and a vitamin.

Drinking opportunities are increasing day by day for modern people who have frequent drinking and entertainment and stress. Alcohol paralyzes the brain's inhibitory centers and, when ingested, shows an apparently excited state. It suppresses consciousness and movement, and sleep and anesthesia effects are used as major foods to relieve stress in modern people. When alcohol enters the body during normal alcohol metabolism, it is absorbed from the gastrointestinal tract by the nature of alcohol that dissolves well in water and distributed through bloodstream to each tissue of the body, including the brain and liver. Liver cells have an alcohol dehydrogenase (alcohol degrading enzyme), which oxidizes alcohol to acetaldehyde, and acetaldehyde is decomposed into acetic acid by acetaldehyde dehydrogenase in the liver cells, which is then transferred to the muscles or adipose tissue of the whole body, and finally Decomposes into carbon dioxide gas and water. Alcohol that is not metabolized in the liver remains in the blood and is excreted in the respiratory, skin, or urine. Alcohol is metabolized only a certain amount per hour, regardless of the intake or blood level, and the titer or concentration of enzymes involved in the metabolism of alcohol is determined by the genetic or environmental factors of each individual. It is affected by body weight, nutrition, and physical condition.

On the other hand, there are two types of acetaldehyde dehydrogenases that do not function unless the acetaldehyde is at a high concentration, and the type II which initiates oxidation even when the acetaldehyde is at a low concentration. Because Asians generally lack or lack type II acetaldehyde enzymes, the oxidation of acetaldehyde is slow and normal metabolism is disturbed by the toxicity of non-oxidized acetaldehyde and / or alcohol, causing various hangover symptoms. As such, drinking temporarily causes hangovers such as palpitations, headaches, thirst, motion sickness, gastrointestinal disorders, and diarrhea, and may develop into addiction, metabolic organs such as the digestive organs and liver as well as the central nervous system of the brain There is a problem of damage. Recently, studies and experiments have been conducted on substances that can minimize the effects of alcohol on the human body by reducing the toxicity of alcohol and alcohol metabolites or inhibiting the expression of toxicity.

KR Patent Publication 10-2011-0129534 (invention name: beverage composition for relieving hangover) provides a beverage composition for relieving hangover, including red ginseng extract, mixed fruit extract and mixed plant extract,

KR Patent Publication No. 10-2000-0071310 (Invention name: Composition for relieving hangover containing natural herbal extracts and health supplement food containing it as an active ingredient) Hangover containing Duchung, red ginseng, ginseng and yellow lead extract We provide a small beverage composition,

KR Patent Publication No. 10-2002-0079429 (invention name: composition for releasing hangover) provides a beverage composition for releasing hangover including asparagus, green tea, onion, and plum extract.

The beverage composition for hangover relieving exhibits an excellent hangover relieving effect, but its taste is very strong and contains expensive raw materials such as red ginseng, asparagus, or milk thistle, and there is a problem in that the cost burden increases during product mass production.

Throughout this specification, a number of papers and patent documents are referenced and their citations are indicated. The disclosures of cited papers and patent documents are incorporated by reference into the present specification as a whole, and the level of the technical field to which the present invention pertains and the content of the present invention are more clearly described.

The present inventors have made extensive efforts to develop a hangover-drinking beverage composition that is capable of manufacturing at an affordable price and has excellent hangover-releasing ability. As a result, when a hangover-reducing beverage composition is prepared by mixing the earthworm, a digestive agent composition, a protease composition, and a vitamin, the palatability is excellent, the hangover-relieving effect is remarkable, and the hangover is cheaper than the conventional hangover-releasing beverage composition. The present invention was completed by discovering the fact that it is possible to manufacture a quenched beverage.

Accordingly, an object of the present invention is to provide a hangover-reducing beverage composition comprising a terminator.

In addition, another object of the present invention is to provide a method for producing a hangover-drinking beverage composition comprising the earth.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a hangover drink composition.

The present inventors have made extensive efforts to develop a hangover-drinking beverage composition that is capable of manufacturing at an affordable price and has excellent hangover-releasing ability. As a result, when a hangover-reducing beverage composition is prepared by mixing the earthworm, a digestive agent composition, a protease composition, and a vitamin, the palatability is excellent, the hangover-relieving effect is remarkable, and the hangover is cheaper than the conventional hangover-releasing beverage composition. It has been confirmed that a quenched beverage can be produced.

According to an aspect of the present invention, the present invention provides a beverage composition for releasing a hangover comprising a terrestrial comprising: (a) a terrestrial extract based on the total weight of the composition, based on 100 parts by weight of the terrestrial extract 5-20 parts by weight of a mixture comprising 50 parts by weight to 100 parts by weight of an extinguishing agent composition, 20 parts by weight to 30 parts by weight of a protease composition and 1 part by weight to 5 parts by weight of vitamin; (b) 5-20% by weight of sweeteners and seasonings; And (c) a residual amount of purified water.

As used herein, the term 'earthworm' may mean a fruit or seed having a fruit disease of the buckthorn family (Hovenia dulcis Thunb.).

The term 'creation' used in this specification may mean the root fruit of shovel.

The term 'dermis' as used herein may mean a mature peel of a tangerine (Citrus unshiu Markovich) or a related plant in the family.

As used herein, the term ‘galhwa’ may mean a bud of 칡 Pueraria lobata Ohwi (legume Leguminosae) or a flower that has just begun to bloom.

The term 'licorice' used in the present specification may mean a perennial medicinal plant of the dicotyledonous rosaceae legume.

The term “sweetener” used in the present specification may mean a seasoning and a food additive that makes a sweet taste.

The term “seasoning” used in the present specification may refer to a substance that enhances and regulates the taste of food by adding it to food, which is a main ingredient for making food.

According to a preferred embodiment of the present invention, the above-described earth of the present invention may be preferably fruit of a hut tree, and most preferably fermented hawthorn fruit.

Here, when the fermented earth is used, the antioxidant effect of the fermented earth is superior to that of the normal earth, preventing long-term damage due to intake of a large amount of alcohol, as well as significantly reducing the bitter taste of the earth to reduce the hangover beverage or This is because it can dramatically increase the flavor of a hangover tea.

In fact, when a hangover-free beverage composition is prepared using a fermented earth, it is confirmed that the taste is 1.5 times higher and the blood alcohol concentration inhibitory effect is increased by 1.2 times compared to a hangover-free beverage composition using an unfermented earth. Could.

It is very simple to prepare the fermented earth. After washing the prepared earthenware with water to remove foreign substances such as dirt attached to the surface, and crushing using a grinder, mix the cut earthenware, sugar, and lactic acid bacteria mixture (provided by the Agricultural Technology Center in Suwon) to open a large bowl Put it in, seal it with Korean paper, cover it with a lid, and mature it.

According to a preferred embodiment of the present invention, the sugar member of the present invention may be preferably selected from the group comprising sugar, honey, oligosaccharide, glucose and crude, more preferably honey or sugar, most preferably Can be sugar. When fermentation is performed using glucose, fermentation proceeds well, but there is a problem in which flavor is inferior, and when fermentation is performed using honey, the flavor of the finished product is excellent, but fermentation is not progressed well, resulting in a problem of poor efficacy Because there is.

According to a preferred embodiment of the present invention, the sugar member of the present invention may preferably mix 50 parts by weight to 200 parts by weight, more preferably 70 parts by weight to 150 parts by weight with respect to 100 parts by weight of the earth It may be, and most preferably, 90 parts by weight to 110 parts by weight may be mixed.

If the sugar content is less than 50 parts by weight, there is a problem that fermentation does not proceed well, and when it is included in excess of 200 parts by weight, the sugar content of the finished product increases.

According to a preferred embodiment of the present invention, the lactic acid bacteria mixture solution of the present invention can preferably add 1 part to 100 parts by weight, more preferably 5 parts to 50 parts by weight with respect to 100 parts by weight of the earth It is possible, and most preferably, 8-15 parts by weight can be added.

When the lactic acid bacteria mixture is included in less than 1 part by weight, there is a problem that fermentation does not proceed well, and when it is included in excess of 100 parts by weight, there is a problem that fermentation efficiency does not increase.

According to a preferred embodiment of the present invention, the lactic acid bacteria of the present invention are preferably L. bulgarcus, L. acidophilus, L. acidophilus, L. delbrichii, Lactobacillus casei, L. plantarum, L. bifidus, L. kimchii, S. faecalis, Streptococcus lactis (S. lactis), Pediococcus soiae (P. soyae) and Pediococcus pentosaceus (P. pentosaceus) may be selected from the group comprising, more preferably Lactobacillus It may be kimchi or Lactobacillus bifidus, and most preferably Lactobacillus bifidus.

When using the Lactobacillus bifidus to prepare the fermentation of the earth, it is not only nutritionally superior to using other lactic acid bacteria, but also has the advantage of making the flavor of the finished composition better.

According to a preferred embodiment of the present invention, the fermentation temperature during fermentation may be preferably 15-40 ° C, most preferably 20-30 ° C, and most preferably 22-27 ° C. When the fermentation temperature exceeds 40 ° C, fermentation proceeds rapidly, and there is a problem that a bitter taste may occur in the finished composition, and when it is less than 15 ° C, there may be a problem that fermentation does not proceed well.

According to a preferred embodiment of the present invention, the fermentation period during the fermentation may be preferably 7 days to 12 months, more preferably 1-6 months, and most preferably 2-3 months. When the fermentation period exceeds 12 months, the chromaticity of the finished composition is not good, there is a problem that the bitter taste may occur in the finished composition, and when the fermentation period is less than 7 days, there is a problem that fermentation does not proceed well.

The term “extract” used while referring to the extract of a mixed medicinal material in this specification ingests the leaf and / or stem of the mixed medicinal material as well as the extraction result obtained by treating the leaf and / or stem of the above-mentioned mixed medicinal material with an extractant. It has the meaning of including a processed product (eg, powdered) so as to be able to do so.

If, when the extract used in the composition of the present invention is obtained by treating an extractant on the leaves and / or stems of the mixture, various extractants may be used. Preferably, (a) water, (b) anhydrous or hydrous lower alcohols having 1 to 4 carbon atoms (e.g. methanol, ethanol, propanol, butanol, normal-propanol, iso-propanol and normal-butanol, etc.), (c) A mixed solvent of the lower alcohol and water, (d) acetone, (e) ethyl acetate, (f) chloroform, (g) 1,3-butylene glycol, (h) hexane, (i) diethyl ether, or (j) Butyl acetate can be treated on plants to obtain extracts.

As used herein, the term “extract” has a meaning commonly used as a crude extract in the art as described above, but broadly also includes a fraction in which an extract is additionally fractionated. That is, the leaf and / or stem extract of the mixed medicinal material includes not only those obtained using the above-described extraction solvent, but also those obtained by additionally applying a purification process. For example, a fraction obtained by passing the extract through an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatography (made for separation according to size, charge, hydrophobicity or affinity), etc. Fractions obtained through the purification method are also included in the leaf and / or stem extract of the mixed medicine of the present invention.

The leaf and / or stem extract of the mixed medicinal material used in the present invention may be prepared in powder form by additional processes such as distillation under reduced pressure and freeze drying or spray drying.

According to a preferred embodiment of the present invention, the sweetener of the present invention may be liquid fructose and stevioside, and the liquid fructose may preferably contain 5-20% by weight, based on the total weight of the hangover anti-drink composition, most Preferably it may contain 9-12% by weight.

When the liquid fructose is contained in an amount of less than 5% by weight, the bitter taste of the beverage composition may be felt by hangover to the drinker, and when it exceeds 20% by weight, the sweetness is too strong.

According to a preferred embodiment of the present invention, the extinguishing agent composition of the present invention may preferably be a mixture of hot water extract and dermal hot water extract.

According to a preferred embodiment of the present invention, the protease composition of the present invention may preferably be a mixture of hot water extract and licorice hot water extract.

According to a preferred embodiment of the present invention, the vitamin of the present invention may be preferably vitamin B12.

According to a preferred embodiment of the present invention, the composition of the present invention may additionally preferably contain 5-10% by weight of glucose.

According to a preferred embodiment of the present invention, the sweetener and seasoning of the present invention may preferably be selected from the group comprising liquid fructose, citric acid, vitamin C, stevioside, and synthetic flavoring agents.

The features and advantages of the present invention are summarized as follows:

(Ⅰ) The present invention provides a beverage composition for hangover relief comprising a terrestrial comprising: (a) a terrestrial extract based on the total weight of the composition, 50 parts by weight based on 100 parts by weight of the terrestrial extract 5-20% by weight of a mixture comprising 100 parts by weight of an extinguishing agent composition, 20 parts by weight to 30 parts by weight of a protease composition and 1 part by weight to 5 parts by weight of vitamin; (b) 5-20% by weight of sweeteners and seasonings; And (c) a residual amount of purified water.

(Ii) The hangover-removing beverage composition of the present invention has advantages of excellent palatability, outstanding hangover-relieving effect, and the advantage of being able to manufacture a hangover-reducing beverage at an inexpensive price compared to the existing hangover-reducing beverage composition.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to explain the present invention in more detail, and according to the gist of the present invention, the scope of the present invention is not limited by these examples to those skilled in the art to which the present invention pertains. It will be self-evident.

Example

Throughout this specification, “%” used to indicate the concentration of a specific substance, unless otherwise specified, is solids / solids (weight / weight)%, solids / liquids (weight / volume)%, and The liquid / liquid is (volume / volume)%.

Manufacturing example

Preparation Example 1: Preparation of herbal extracts

First of all, 1.0 kg of sample of earth, creation, dermis, browning and licorice were prepared. Each of the samples was placed in purified water 5 times by weight and extracted with heating at 105 ° C for 5 hours. After the extraction process is finished, filter with filter paper (Whatman paper No. 1), re-filter with a 0.45 µm membrane filter (TF-450, 60173, PALL Life Sciences), and then first rotate a vacuum evaporator to remove water ( Rotary vacuum evaporator) and then freeze-dried. As a result, 80.21 g of ginseng extract, 90.14 g of generated extract, 72.17 g of dermis extract, 69.82 g of gallium extract and 100.92 g of licorice extract were obtained.

Preparation Example 2: Preparation of herbal tea containing mixed herbal extracts

The above-mentioned geothermal hot water extract was used as a base raw material in an amount of 50% by weight of the mixed medicinal herb extract to produce a hangover-reducing beverage that has an excellent effect on relieving a hangover, can be manufactured at an inexpensive price, and exhibits a flavor without rejection when drinking. The earthworm can be obtained at a relatively low price, and has an excellent hangover and hazel effect, and has a good taste, so it is possible to manufacture a hangover and drink that suits the taste of Koreans. The experiment for preparing the herbal tea composition containing the mixed herbal extract was repeated more than 150 times by additionally including at least one or more extracts selected from the group containing the extract of the earthenella as a base raw material, dermis, browning, and licorice extract. Based on taste and aroma, the herbal tea composition exhibiting a remarkably bitter or unpleasant flavor was excluded from the candidate group for mixed herbal extracts, and five herbal tea compositions showing intuitively superior flavor were selected, and the composition ratio of specific herbal extracts is shown in the table below. Same as 1. On the other hand, the herbal tea composition containing the mixed herbal extract was prepared by mixing the mixed herbal extract and honey in a ratio of 1: 1 to 2 by weight and then adding appropriate amounts of boiling water and stirring.

Example 1 Example 2 Example 3 Example 4 Example 5 Earth 50% 50% 50% 50% 50% Creation 18% - 35% 18% 18% dermis 17% 35% - 17% 17% Gala 5% 5% 5% - 10% licorice 5% 5% 5% 10% -

Preparation Example 3: Preparation of a hangover-free beverage composition comprising a mixed herbal extract

To the composition (by weight) of Table 2, the mixed herbal extracts of Examples 1 to 5 prepared in Table 1, glucose, citric acid (crystal), vitamin B12, stevioside, herbal flavor (synthetic fragrance) and purified water By mixing to prepare a hangover-drinking beverage composition comprising the mixed herbal extracts of Examples 6 to 10 below.

Example 6 Example 7 Example 8 Example 9 Example 10 Example 1 14% 〃 〃 〃 〃 Example 2 〃 14% 〃 〃 〃 Example 3 〃 〃 14% 〃 〃 Example 4 〃 〃 14% 〃 Example 5 〃 〃 〃 〃 14% glucose 11.0% 11.0% 11.0% 11.0% 11.0% Citric acid 0.38% 0.38% 0.38% 0.38% 0.38% Vitamin C 0.04% 0.04% 0.04% 0.04% 0.04% Stevioside 0.035% 0.035% 0.035% 0.035% 0.035% Synthetic fragrance 0.18% 0.18% 0.18% 0.18% 0.18% Purified water 74.35% 74.35% 74.35% 74.35% 74.35%

Experimental example

Experimental Example 1: Sensory evaluation

Experimental Example 1-1: Sensory evaluation of herbal tea containing mixed herbal extracts

In the evaluation of the taste, the flavor and olfactory taste of the herbal tea containing the mixed herbal extracts prepared by the methods of Examples 1 to 5 were investigated, and 30 persons were selected and conducted for the relevant personnel. The herbal tea containing the mixed herbal extracts prepared by the methods of Examples 1 to 5 was targeted, and the tasteability of each treatment method was evaluated and recorded in 10 steps from 1 to 10 after tasting. At the time of tasting, 100 mL of herbal teas containing the mixed herbal extracts prepared by the methods of Examples 1 to 5 were provided. The palatability was divided into two factors, flavor and olfactory properties, and sampled and recorded. As a comparative example, 100 mL of herbal tea containing only the root extract was used.

As a result of the experiment, the preferences of the herbal tea containing the mixed herbal extracts prepared by the methods of Examples 1 to 5 are shown in Table 3 below.

In summary, the flavors of the present invention were evaluated in the order of herbal tea containing mixed herbal extracts prepared by the methods of Example 1, Example 3, Example 2, Example 4, Example 5 and Comparative Example, and olfactory palatability. In terms of the results, the same results as those of the palatability evaluation were obtained. That is, in both answers, the sample corresponding to Example 1 obtained the highest preference, and the numerical value showed a significant level of probability compared to the comparative example. This proves that the method of manufacturing the method and ratio suggested in the present invention has an excellent effect compared to other manufacturing methods.

Judging from the above results, it was confirmed that the flavor and olfactory palatability of the herbal tea produced by the manufacturing method proposed in the present invention were significantly improved compared to that of other manufacturing methods.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example zest 8.24 7.26 7.35 6.98 6.67 6.22 1.21 0.95 1.50 1.62 0.86 3.21 Olfactory properties 8.76 7.53 8.13 5.98 6.78 8.59 1.48 1.32 0.98 1.79 1.14 2.29

The upper column for each item is the average value, and the lower column is the standard deviation.

Experiment 1-2: Sensory evaluation of hangover-free beverage composition containing mixed herbal extracts

In the evaluation of the taste, the flavor and olfactory taste of the hangover-reducing beverage composition prepared by the methods of Examples 6 to 10 were investigated, and 30 persons were selected for the relevant personnel. The hangover-reducing beverage compositions prepared by the methods of Examples 6 to 10 were targeted, and after tasting, the tasteability of each treatment method was evaluated and recorded in 10 steps from 1 to 10. At the time of tasting, 100 mL of a hangover-free beverage composition prepared by the method of Examples 6 to 10 was provided. The palatability was divided into two factors, flavor and olfactory properties, and sampled and recorded. As a comparative example, 100 mL of a hangover-relieving beverage composition prepared in the same manner as the hangover-relieving beverage composition prepared by the method of Examples 6 to 10 was used, except that only the extract of the herb was included as the herbal extract.

As a result of the experiment, the preferences of the hangover cancellation beverage compositions prepared by the methods of Examples 6 to 10 are shown in Table 4 below.

In summary, the flavor was evaluated in the order of the hangover anti-drink composition prepared by the method of Example 6, Example 8, Example 7, Example 9, Example 10 and Comparative Example of the present invention, and the flavor was also observed in terms of olfactory palatability. The same result was obtained with palatability evaluation. That is, in both answers, the sample corresponding to Example 6 obtained the highest preference, and the numerical value showed a significant probability of significance compared to the comparative example. This proves that the method of manufacturing the method and ratio suggested in the present invention has an excellent effect compared to other manufacturing methods.

Judging from the above results, it was confirmed that the flavor and olfactory palatability of the herbal tea produced by the manufacturing method proposed in the present invention were significantly improved compared to that of other manufacturing methods.

Example 6 Example 7 Example 8 Example 9 Example 10 Comparative example zest 8.13 7.52 7.60 7.09 6.88 5.52 0.98 1.22 1.10 1.33 2.12 1.12 Olfactory properties 8.59 7.70 7.72 7.21 6.66 6.09 2.29 1.56 0.88 2.07 1.36 1.04

The upper column for each item is the average value, and the lower column is the standard deviation.

Experimental Example 2: Blood alcohol concentration evaluation

Experimental Example 2-1: Animal Experiment

In order to measure the degree of alcohol decomposition of the beverage composition for relieving hangover of Example 6 according to the present invention, the rate of decrease in the concentration of alcohol in the blood using rats was measured. To this end, 10 male rats of Sparague-Dawlay (SD) based body weight of 200-250 g were divided into two groups of five, each fasted for 1 day, and 30 minutes before the start of the experiment, one group had a hangover relieving beverage composition of Example 6 above. It was suspended in 100 mg / kg bottled water and administered orally to mice, and the other group was administered the same amount of bottled water only. After 30 minutes, pure ethanol was diluted in distilled water to a concentration of 40 mg / ml and orally administered to each group of mice at a concentration of 1 g / kg. As described above, 0.7 ml of blood was collected from the lungs after 2 hours of alcohol-administered rats and centrifuged at 5000 rpm for 10 minutes at 4 ° C to separate serum. The separated plasma was measured for alcohol concentration in blood using a digital ethanol concentration meter (Atago PET-109, Japan), and the results are shown in Table 5 below. As can be seen in Table 5 below, it was confirmed that the alcohol concentration of the mice to which the beverage composition for hangover relieving of Example 6 was administered was significantly lowered.

Object number Ethanol concentration (% w / v) Alcohol group Alcohol and composition administration group One 1.08 0.39 2 1.13 0.56 3 1.21 0.42 4 1.01 0.43 5 0.99 0.41

Experimental Example 2-2: Clinical Trial

Considering that the ability to decompose alcohol differs depending on the individual, the experiment was conducted by ingesting each composition with each alcohol at a weekly interval for each individual and measuring alcohol consumption. Ten middle-aged males in their mid 30s to early 40s were enrolled, and their average alcohol intake was twice a week, and the average alcoholic beverage was 2 bottles of soju (1 bottle 360 mL). The experiment was conducted every Wednesday, and it was to be absent for two days before the experiment (Mon, Tue). As a basic sample (control), a bottle of soju (360 ml, 19.5%) and 154 g of tofu, 25 g of cucumber, and 40 g of kimchi were ingested over 30 minutes. Blood alcohol concentration (% BAC) at 30-minute intervals was measured and the results are shown in Table 6 below. 100 mL of the hangover-releasing beverage composition of Example 6 was ingested 10 minutes after the intake of the basic sample was started, and food or beverages other than the sample were prohibited and action was also restrained during drinking measurement. As a comparative example, after drinking 100 mL of a commercial hangover-reducing beverage, a drinking test was performed.

Control Example 6 Comparative example Immediately after tasting 0.089 0.068 0.076 30 minutes later 0.091 0.060 0.071 60 minutes later 0.083 0.056 0.066 90 minutes later 0.077 0.049 0.059

As can be seen from Table 6, it was found that the beverage composition for releasing hangovers of Example 6 was superior to the initial alcohol decomposition ability as well as the continuous alcohol decomposition ability compared to the control and comparative examples.

Claims (8)

Beverage composition for hangover remedies, including earthworms, including:
(a) Based on the total weight of the composition, the terrestrial extract, 50 parts by weight to 100 parts by weight of the digestive agent composition, 20 parts by weight to 30 parts by weight of the protease composition and 1 part by weight to 5 parts by weight of the earth extract 5-20% by weight of a mixture comprising parts by weight of vitamins;
(b) 5-20% by weight of sweeteners and seasonings; And
(c) Remaining purified water.
According to claim 1,
The extraction solvent of the extract is water, ethanol, methanol, methylene chloride, ethyl acetate, butanol, hexane, butylene glycol, chloroform, and a composition selected from the group comprising a mixture thereof.
According to claim 2,
The extraction solvent of the extract is characterized in that the water composition.
According to claim 1,
The extinguishing agent composition is a composition characterized in that the mixture of the generated hot water extract and dermal hot water extract.
According to claim 1,
The protease composition is a composition characterized in that the mixture of hot water extract and licorice hot water extract.
According to claim 1,
The vitamin is a composition characterized in that vitamin B12.
According to claim 1,
The composition is characterized in that it further comprises 5-10% by weight of glucose.
According to claim 1,
The sweetener and seasoning is a composition characterized in that it is selected from the group comprising liquid fructose, citric acid, vitamin C, stevioside and synthetic flavoring agents.