KR20200068817A - The process of manufacture and composition to contain the sap Hovenia dulcisThunb. ex Murray for a hangover drink - Google Patents

Abstract

The present invention relates to a hangover-relieving composition containing essence of Hovenia dulcis fruits and a method for manufacturing the same. More particularly, the present invention relates to a hangover-relieving composition, wherein the manufacturing method thereof comprises the steps of: naturally drying Hovenia dulcis fruits, reproducing in Ulleungdo, for 3-4 days with sunlight and natural wind; ripening the Hovenia dulcis fruits so that cell membranes can be destroyed by storing the fruits in a freezer at -10 to -20°C for one week; extracting the essence with a juice extrator after steaming for 40-50 minutes with steam at 100°C; and adding kudzu root, Acer tegmentosum concentrate and a citron extract to the essence of Hovenia dulcis fruits.

Description

The composition of the hangover fruit containing essence and the manufacturing method of the hangover fruit and its manufacturing method {The process of manufacture and composition to contain the sap Hovenia dulcisThunb. ex Murray for a hangover drink}

The present invention is an invention related to a composition for releasing hangovers containing the essence of hut fruit, and a method for manufacturing the same, more specifically, hut fruit which is regenerated in Ulleungdo that was naturally dried for 3-4 days with sunlight and natural wind at -10℃ Stored in a freezer at -20℃ for one week, matured to destroy the cell membrane, and then steamed with steam at 100℃ for 40-50 minutes, then juiced the juice with a juicer. The present invention relates to a hangover relief composition to which citron extract is added.

Due to the complexity and diversity of work due to industrial development, drinking and entertainment are frequent, and drinking is essential for modern people who are stressed by various factors, and thus the opportunity for drinking is increasing considerably. In particular, according to the annual consumption of alcohol by the World Health Organization (WHO), Korea's alcohol consumption is twice as high as the world's average, and alcohol and stress-related diseases such as hyperlipidemia, obesity, and liver cancer caused by excessive drinking and drinking It is rampant.

The cause of the hangover has never been reported scientifically, but it was known to be due to acetaldehyde, the result of ethanol decomposition. In other words, normal metabolism is interrupted by the toxicity of alcohol, causing hangovers such as headache, thirst, motion sickness, gastrointestinal disorders, diarrhea, and may develop into addiction symptoms, as well as the central nervous system such as the brain, digestive organs and liver There is also a problem of damaging metabolic organs such as.

Accordingly, research and experiments are being conducted on various functional foods or beverages to relieve hangover. In Korean Patent No. 0787633, the main raw material is the mycelium extract of roe wormwood, which is cultured with phosphorus wormwood, as a main raw material. Mixed liver function improvement and hangover relieving tea and its manufacturing method are disclosed, and Korean Patent No. 1016606 discloses a hangover-relieving functional food containing brown root and dermal hydrothermal extracts in the fermented fruit of hawthorn. No. 2016-46647 discloses a drink for the hangover, which contains pear tree fruit and white dandelion as the main ingredients, and Korean Registered Patent No. 1485816 contains wild plants including mistletoe, spiny thorn, hut tree, alder, 칡 and moth trees. A functional fermented beverage for resolving hangover using an enzyme fermentation solution using a method and a method for manufacturing the same are disclosed.

However, all of these conventional methods emphasize the functional aspect and, as a result, lose the intrinsic aroma or taste of the beverage or tea, and to supplement it, artificial additives such as sugar and flavors cannot be properly exhibited, or the effect of food cannot be properly exhibited. Due to the addition, there was a problem in that the taste of beverage or tea may be deteriorated.

The invention of the present invention is to store the hawthorn fruit in a freezer at -10°C to -20°C for one week, mature the cell membrane to break through, steam for 40 to 50 minutes with steam at 100°C, and then juice the juice with a juicer to have the uniqueness of hut fruit. Removes the spicy taste of 또한, and also adds 칡, wild oak extract and citron extract to hangover in harmony with each other. It is intended to provide a method for preparing a preference food composition that adds taste and function preferred by the majority of age groups while having excellent effects and the like.

(Patent Document 01) Domestic Publication Patent No. 2002-58589 Domestic Publication Patent No. 2004-99894 Domestic Publication No. 2014-55207 Domestic Publication Patent No. 2016-36647 Domestic registered patent No. 0787633 Domestic registered patent No. 1016606 Domestic Registered Patent No. 0969460 Domestic registered patent No. 1314132 Domestic registered patent No. 1492157 Domestic registered patent #1421615 Domestic registered patent #1524373 Domestic registered patent 1485816

The problem to be solved in the present invention is to provide a beverage composition for a hangover. More specifically, it is to provide a drink composition for resolving hangover and a specific method for manufacturing the same, which contains the essence of the oleander fruit, the extract of the root and the root of the mountain oak and the citron extract.

Another object is to provide a composition for resolving hangovers, which has an excellent effect on resolving hangovers by organic combination of the above-mentioned composition ingredients.

Another object of the present invention is to provide a composition for relieving hangover, which is effective for cold and skin care, and can also help prevent aging and fatigue.

Another object of the present invention is to provide a composition for relieving hangover, in which the sourness of the citron and the like is neutralized by the 칡 concentrate, so that the hangover can be consumed without a feeling of rejection.

In order to achieve the above object, the present invention is dried with sunlight and natural wind for 3-4 days and stored in a freezer at -10°C to -20°C for a week to recover hut tree fruit regenerated in Ulleungdo that has been aged to destroy the cell membrane. Steam steamed at 100℃ for 40-50 minutes and then juiced with a juicer; and after cutting cleanly washed root and mountain oak branches to a size of 10cm, mix the same amount, pour water, and heat 200 A process for preparing a concentrate by removing the foreign substances by hanging through the mesh strainer, and then concentrating again; and a process for preparing a juiced citron extract by placing the seeded yuzu into a juicer; And a composition for relieving a hangover that composes the liquid components prepared in each process at a specific ratio, and the manufacturing process.

In addition, the present invention, by combining the essence of the lush fruit and the extract of 과 and mountain oak, and citron extract in a ratio of 0.5:1:0.5, the unique properties of each component are organically combined to protect liver function and relieve hangover. It is effective and also protects the liver function as a drink, It is characterized by allowing the hangover to drink without a sense of rejection as the original taste, aroma and color are maintained.

The present invention provides a unique taste and aroma due to the organic action of each ingredient added as a drink composition for hangover remediation in a ratio of 0.5: 1: 0.5 with essence of hawthorn fruit, essence of root and mountain oak, and citron extract. The color is maintained and the sourness of the citron is neutralized by the persimmon juice, so the hangover has the effect of being able to drink it without a feeling of rejection. Also, it is excellent in resolving hangover by combining the active ingredients contained in the lush fruit, mountain oak and 칡 It has an effect, as well as a large amount of vitamin C and organic acids in citron, so it is effective for colds and skin care, and it can also help prevent aging and fatigue.

All terms used herein, including the technical or scientific terms described in the present invention, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms, such as those defined in the commonly used dictionary, should be interpreted to be consistent with meanings in the context of the related art, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application.

Hereinafter, specific examples will be described in detail to help understanding of the present invention. However, the specific examples for carrying out the present invention are merely illustrative of some of the technical ideas included in the present invention. Therefore, the contents of the invention disclosed in this specification are not intended to limit the technical spirit of the present invention, but to clarify, and it is obvious that the scope of the technical idea of the present invention is not limited by these examples.

The hut tree is a deciduous broad-leaved tree, also called walnut tree, lumber tree, earth, baekseokmok, tree lumber, hyeonpori, and other saponins. Including glycosides and polysaccharides, it is known to have hangover relief and liver protection effects. It is also known to have blood pressure control and hypoglycemic effects. The hut tree uses all the fruits, leaves, stems, roots, and bark that only a specific part has as a medicine. It has been reported that the fruit of the hawthorn has a detoxifying effect, detoxification, diuresis, thirst quenching and detoxification in herbalism or plant cultivation. In addition, it is said that tea made from the fruit of the hut tree has excellent efficacy in removing poison poisoning and protecting liver function.

칡 (Pueraria thunbergiana) is a vine perennial plant belonging to the genus Soybean and 칡, and the root of 칡 is called root, and various components such as protein, fiber, calcium, fat, iron, sugar, vitamins, and 10-14% starch , 14% to 20% of isoflavone components such as purarin, xyloside, daidsein, beta-sitosterol, and arakin acid It is known to contain, and in particular, 식물 has a phytoestrogens content of 10 times more than soybeans and 600 times more than pomegranate, delaying menopause in menopausal women and is effective in preventing osteoporosis, promoting growth hormone secretion in children, carbohydrates, It belongs to alkaline foods containing a large amount of various nutrients such as minerals and vitamin C, and is known to be good for skin beauty such as atopy and acne and also effective for diabetes.

In addition, Acer tegmentosum Maxim is a plant belonging to the maple family, and is also called a mountain tree and a bee tree, and the salidroside separated from the stem of a mountain oak tree has antioxidant, anti-aging, whitening effects, and sleep-soothing effects, It has a hypoglycemic effect and protects neurons against oxidative stress caused by amyloid-β, and is also known to be effective in treating liver diseases such as hepatitis, cirrhosis, and liver cancer.

Citron is the fruit of the citrus family Citrus junos Tanaka, hesperidin, citric acid, malic acid, succinic acid, saccharides, pectin, geraniol, limonene coumarin It is known to contain (coumarin), and has been used for beverages such as tea because of its strong acidity and high aroma, and it is not only rich in vitamins A and C when evaluating its ingredients, but also citron peel Limonene, an essential oil component present in a large amount, is known to have a very wide range of use because it has an antibacterial effect in addition to fragrance, and citron is 3 times higher in content of vitamin C than lemon, making it difficult to prevent colds. It is known to be effective, and vitamin C of citron prevents accumulation of lactic acid, which is the main cause of fatigue, and reduces the concentration of stress substances.

The manufacturing method of the hangover fruit drink composition containing the essence of hawthorn fruit according to the present invention consists of the essence of the buckthorn fruit juice, the condensation step of the root and mountain germ tree, the extraction step of citron and the mixing step of each component And looking at each of these steps,

<juice stage>

Naturally dried for 3-4 days with sunlight and natural wind, aged in a freezer at -10°C to -20°C for one week to regenerate so that the cell membranes are destroyed. After steaming for a minute, squeeze 0.5ℓ of juice juice juiced with a juicer.

Naturally dried for 3-4 days with sunlight and natural wind, as described above, matured in a freezer at -10℃ to -20℃ for one week to alleviate the bitter or spicy taste of hut fruit, and the unique flavor of hut fruit And scent can be revived.

< Concentration stage>

After washing the washed roots and the branches of the mountain oak tree to a size of 10 cm, 1 kg of the roots and 5 kg of the mountain oak trees are placed on the shade for 7 days to dry age. After drying and drying the dried roots, 6 kg of mountain oak and 6 liters of water, put them in a distillation pot and condensate to 2 liters. After filtering through a 200 mesh strainer, remove foreign substances and concentrate again to 1 liters. In the above, by mixing the roots and the branches of the mountain oak in a weight ratio of 1: 5, it is adjusted so that the concentrated components of the roots and the mountain chestnut are substantially the same amount.

<Extraction stage>

1 kg of yuzu from which the seeds have been removed is placed in a juicer, and 300 ml of yuzu concentrate is extracted, followed by autoclaving at 80°C to 120°C for 2 to 10 minutes. This is to prevent the browning phenomenon caused by high temperature sterilization for a long time by sterilizing the citron extract using an instantaneous high temperature sterilizer as described above, so that the color of citron juice can be preserved and the preservation period can be extended.

<Mixing stage>

100 to 200 parts by weight of 칡 and mountain oak extract and 100 to 200 parts by weight of citrus fruit extract are mixed at a ratio of 30 to 50 parts by weight. When the proportion of citron extract in the above is less than 30 parts by weight, the effects of cold prevention, skin beauty, anti-aging, and fatigue prevention are poor, and when it is more than 50 parts by weight, the taste of citron is strong and the taster tends to avoid it. It can be.

<Examples 1 to 3>

The extracts extracted in each step above were formulated in the mixing ratio as shown in [Table 1] below to prepare a beverage composition for hangover relief.

Composition Composition ratio (parts by weight) Example 1 Example 2 Example 3 Example 4 Example 5 Essence fruit 100 100 100 100 100 칡 and mountain oak
concentrate 100 120 140 170 200 Citron extract 30 35 40 45 50

<Experimental Example 1> Sensory test

Sensory test agents (20 males (10 males, 10 females) with more than 2 years of sensory testing) prepared as beverages using the beverage composition for relieving hangovers prepared according to Examples 3 and 5 in Example 1 above The sensory test (5 point measurement method: 1:very bad, 2:bad, 3:normal, 4:good, 5:very good) was conducted by dividing the taste, flavor, color, and overall preference by the test results. It is shown in.

division flavor incense Overall preference Example 1 male 4.5 4.4 4.45 female 4.8 4.8 4.80 Example 3 male 4.7 4.7 4.70 female 4.8 4.6 4.70 Example 5 male 4.9 4.8 4.85 female 4.6 4.4 4.50

As shown in [Table 2], the taste or aroma of the hangover-relieving beverage with improved palatability of the present invention was excellent in overall taste, and in particular, it was shown that men prefer a strong aroma to women compared to women. .

<Experiment 2> Effect of hangover relief test

The above test was conducted on 10 adult males and 10 adult females, and their average alcohol consumption was about 1 bottle of soju once a day, and the frequency of the usual hangover symptoms was occasionally felt, and the drink to relieve hangover was sometimes consumed. It turned out to be. The test was to drink 1 to 2 hours before drinking alcoholic beverages to relieve hangovers prepared according to Example 2 according to the present invention, and to drink an average of 1 bottle of soju in a restaurant. Since then, about the effect of releasing hangover, it was written in the appropriate item among the 4 items (I don't know, not at all, there is, very much). As can be seen from Table 3, 10 out of the 20 participants who participated in the test were written in the'Has a hangover effect' item, and 7 in the'Has a hangover effect' item. As a result, it was confirmed that the composition for the hangover relieving of the present invention was effective in relieving the hangover, with 17 of the 20 people having hangover cancellation, and 85% of the total.

Measurement item Not at all I do not know have Very Hangover Relief Effect
(Number of people) One 2 10 7 ratio(%) 5% 10% 50% 35%

Claims (3)

Naturally dried for 3-4 days with sunlight and natural wind, aged in a freezer at -10°C to -20°C for one week to regenerate so that the cell membranes are destroyed. After the steaming step of juice with a juicer;
After cutting the cleanly washed roots and mountain oak branches into 10cm size, dry them for 7 days in the shade, put them in a distillation pot with water, concentrate them, and filter them with a 200 mesh strainer to remove foreign substances and concentrate again. step;
Placing the seed-extracted yuzu in a juicer, extracting the yuzu concentrate, and then sterilizing at 80°C to 120°C for 2 to 10 minutes at high temperature;
Method for producing a hangover fruit composition containing hut fruit made of; mixing 100 to 200 parts by weight of 칡 and mountain oak extract, 100 to 200 parts by weight of citrus fruit extract, in proportion to 30 to 50 parts by weight . According to claim 1,
Method of manufacturing a drink composition for hangover containing fruit of huts, characterized in that the ratio of the roots of the cut roots of 10 cm and the branches of mountain oaks is 1:5. Naturally dried for 3-4 days with sunlight and natural wind, aged in a freezer at -10°C to -20°C for a week to regenerate so that the cell membranes are destroyed. After steaming, 100 parts by weight of the essence of the fruit of the russet fruit juice juiced with a juicer, put the roots of the cut into 10cm, and the branches of the mountain oak tree in a distillation pot, concentrate them, and filter them with a mesh of 200 mesh to remove foreign substances. A beverage composition for relieving hangover, characterized in that the concentrated 칡 and mountain oak branch concentrates are mixed with 100 to 200 parts by weight and 30 to 50 parts by weight of high temperature sterilized citron extract at 80°C to 120°C for 2 to 10 minutes.