KR20200120997A - Chocolate Chip for Preventing Alcoholic Dementia - Google Patents

Abstract

The present invention provides a chocolate chip for preventing alcoholic dementia containing Hovenia dulcis, which contains, based on the total weight, a Hovenia dulcis extract, and 5 to 20 wt% of a mixture containing, based on 100 parts by weight of the Hovenia dulcis extract, 50 to 100 parts by weight of a digestive agent composition, 20 to 30 parts by weight of a proteolytic enzyme composition, and 1 to 5 parts by weight of vitamins. The chocolate chip for preventing alcoholic dementia containing Hovenia dulcis of the present invention has advantages of significantly preventing alcoholic dementia, having excellent palatability, having a remarkable hangover relief effect, and being able to manufacture hangover relief beverages at a low cost compared to an existing hangover relief beverage composition.

Description

Chocolate Chip for Preventing Alcoholic Dementia {Chocolate Chip for Preventing Alcoholic Dementia}

The present invention relates to a chocolate chip composition for preventing alcoholic dementia, and more particularly, to a chocolate chip for preventing alcoholic dementia including a digestive agent composition, a protease composition, and a vitamin.

Drinking opportunities are increasing day by day for modern people who have a lot of stress and have frequent dinners and entertainment. Alcohol paralyzes the inhibitory center of the brain and shows an excitement when ingested. It suppresses consciousness and movement, and has sleep and anesthetic effects, and is used as a major favorite food for relieving stress in modern people. When alcohol is introduced into the body during normal alcohol metabolism, it is absorbed in the gastrointestinal tract by the characteristics of alcohol that is well soluble in water, and distributed through the bloodstream to each body tissue including the brain and liver. Hepatocytes contain alcohol dehydrogenase (alcohol degrading enzyme) that oxidizes alcohol to acetaldehyde, and acetaldehyde is decomposed into acetic acid by the acetaldehyde dehydrogenase in hepatocytes and transferred to muscle or adipose tissue throughout the body, and finally It is decomposed into carbon dioxide and water. Alcohol, which is not metabolized by the liver, remains in the blood and is excreted into the respiratory tract, skin, or urine. Alcohol is metabolized in a certain amount per hour regardless of intake or blood concentration, and the titer or concentration of enzymes involved in alcohol metabolism is determined by each individual's genetic degree or environmental factors, and each individual's sex, age, and It is affected by weight, nutritional status and physical condition.

On the other hand, in acetaldehyde dehydrogenase, there are Type II, which initiates oxidation even at low concentrations of acetaldehyde, and Type I, which does not work unless acetaldehyde is at a high concentration. Asians generally lack or lack type Ⅱ acetaldehyde enzyme, so the oxidation of acetaldehyde is slow, and normal metabolism is disturbed by the toxicity of unoxidized acetaldehyde and/or alcohol, causing various hangovers. In this way, drinking alcohol temporarily induces hangover phenomena such as palpitations, headache, thirst, motion sickness, gastrointestinal disorders, and diarrhea, and may develop into addiction, and metabolic organs such as the digestive system and liver as well as the central nervous system such as the brain There is a damaging problem. In recent years, research and experiments on substances that can minimize the effect of alcohol on the human body by reducing the toxicity of alcohol and alcohol metabolites or inhibiting the expression of toxicity have been conducted.

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

In KR Patent Publication No. 10-2000-0071310 (Name of the invention: a hangover relief composition containing a natural herbal extract and a health supplement containing the same as an active ingredient), hangovers including headworm, red ginseng, Cassia tora and Hwangyeon extract, etc. We provide a beverage composition for use,

KR Patent Publication No. 10-2002-0079429 (name of the invention: hangover relief composition) provides a hangover relief beverage composition including asparagus, green tea, onion and plum extracts.

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

Throughout this specification, a number of papers and patent documents are referenced and citations are indicated. The disclosure contents of the cited papers and patent documents are incorporated by reference in this specification as a whole, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly described.

The present inventors have tried to develop a hangover-relieving chocolate chip that can be manufactured at a low price and has excellent hangover-relieving ability. As a result, when preparing chocolate chips for hangover relief by mixing the earth ruler, digestive agent composition, proteolytic enzyme composition and vitamins, the palatability is excellent, the hangover relief effect is remarkable, and at a lower price than the existing hangover drink composition. The present invention was completed by discovering that it is possible to manufacture chocolate chips for relieving hangovers.

Accordingly, an object of the present invention is to provide a chocolate chip for preventing alcoholic dementia, including a terrestrial character.

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

The present invention provides a chocolate chip.

The present inventors have tried to develop a hangover-relieving chocolate chip that can be manufactured at a low price and has excellent hangover-relieving ability. As a result, when preparing chocolate chips for hangover relief by mixing the earth ruler, digestive agent composition, proteolytic enzyme composition and vitamins, the palatability is excellent, the hangover relief effect is remarkable, and at a lower price than the existing hangover drink composition. It was confirmed that chocolate chips for hangover relief can be manufactured.

According to one aspect of the present invention, the present invention is based on the total weight of the extract, 50 parts by weight to 100 parts by weight of the digestive agent composition based on 100 parts by weight of the extract, 20 parts by weight to 30 parts by weight of the protease composition And it provides an alcoholic dementia prevention ice cream comprising a terrestrial containing 5-20% by weight of a mixture containing 1 to 5 parts by weight of vitamins.

The term “earth” used in the present specification may refer to a fruit or seed of the Hovenia dulcis Thunb.

The term “changchul” used herein may mean the root fruit of sapju.

The term “dermis” used herein may refer to Citrus unshiu Markovich or a mature pericarp of a plant close to the genus.

The term “galhwa” used in the present specification may refer to a bud of arrowroot Pueraria lobata Ohwi (Leguminosae) or a flower that has just started to bloom.

The term “licorice” used herein may mean a perennial medicinal plant of the dicotyledonous plant rosewood leguminous family.

The term “sweetener” used herein may mean seasonings and food additives that make you feel sweet.

The term “seasoning” used in the present specification may mean a substance that enhances and controls 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 earth jaw of the present invention may preferably be a fruit of a birch tree, and most preferably a fermented fruit of a birch tree.

Here, when the fermented sprouts are used, the antioxidant effect of the fermented sprouts is superior to that of general sprouts, preventing organ damage caused by ingestion of large amounts of alcohol, as well as remarkably reducing the bitter taste of the sprouts to relieve hangovers or This is because it can dramatically increase the flavor of hangover tea.

In fact, when manufacturing a hangover-relieving beverage composition using a fermented sprout, compared to manufacturing a hangover-relieving beverage composition using a non-fermented sprout, it was confirmed that the taste increased 1.5 times and the effect of inhibiting blood alcohol concentration increased 1.2 times. Could

It is very simple to prepare the fermented Earth. Washing the prepared earthenware with water to remove foreign matters such as soil attached to the surface, and pulverizing it using a grinder, and then mixing the cut earther, sugar source, and lactic acid bacteria mixture (provided by the Suwon Agricultural Technology Center), and a large earthenware jar It can be prepared by putting it in and sealing it with Korean paper, covering it with a lid, and aging it.

According to a preferred embodiment of the present invention, the saccharide source of the present invention may be preferably selected from the group containing sugar, honey, oligosaccharide, glucose, and jocheong, more preferably honey or sugar, and most preferably Can be sugar. When fermentation is performed using glucose, the fermentation proceeds well, but there is a problem that the flavor is poor. When fermentation is performed using honey, the flavor of the finished product is excellent, but the fermentation does not proceed well, so there is a problem that the medicinal effect is poor. Because there is.

According to a preferred embodiment of the present invention, the sugar source of the present invention may preferably be mixed with 50 parts by weight to 200 parts by weight, and more preferably 70 parts by weight to 150 parts by weight, based on 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.

When the sugar source is included in an amount of less than 50 parts by weight, fermentation does not proceed well, and when it is included in an amount exceeding 200 parts by weight, the sugar content of the finished product is increased.

According to a preferred embodiment of the present invention, the lactic acid bacteria mixture of the present invention may preferably be added in an amount of 1 to 100 parts by weight, more preferably 5 to 50 parts by weight, based on 100 parts by weight of the earth character. It can be, and most preferably, 8-15 parts by weight may be added.

When the lactic acid bacteria mixture is included in an amount of less than 1 part by weight, there is a problem that fermentation does not proceed well, and when it is included in an amount exceeding 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 Lactobacillus bulgarcus (L. bulgarcus), Lactobacillus acidophilus (L. acidophilus), Lactobacillus delbrichii (L. delbrichii), Lactobacillus casei, L. plantarum, L. bifidus, Lactobacillus kimchi, S. faecalis, Streptococcus lactis (S. lactis), Pediococcus soyae (P. soyae) and Pediococcus pentosaceus (P. pentosaceus) may be selected from the group containing, more preferably Lactobacillus. It may be kimchi or Lactobacillus bifidus, most preferably Lactobacillus bifidus.

When preparing a fermented product using Lactobacillus bifidus, it is not only excellent nutritionally compared to using other lactic acid strains, 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 the fermentation may be preferably 15-40°C, most preferably 20-30°C, and most preferably 22-27°C. If the fermentation temperature exceeds 40°C, fermentation proceeds rapidly, and there may be a problem in that the finished composition may have a bitter taste, and if 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. If the fermentation period exceeds 12 months, the color of the finished composition is not good, there is a problem that the finished composition may have a bitter taste, and if 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 mixed medicinal extract in this specification refers to the extract result obtained by treating the leaves and/or stems of the aforementioned mixed medicinal material with an extraction solvent, as well as the leaves and/or the stem itself of the mixed medicinal material. It is meant to include a processed product formulated (eg, powdered) to be able to do so.

If the extract used in the composition of the present invention is obtained by treating the leaves and/or stems of the mixed medicine with an extraction solvent, various extraction solvents may be used. Preferably, (a) water, (b) an anhydrous or hydrous lower alcohol having 1-4 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) An extract can be obtained by treating the plant with butyl acetate.

As used herein, the term "extract" has the meaning commonly used as a crude extract in the art as described above, but broadly includes a fraction obtained by further fractionating the extract. 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 thereto. For example, fractions obtained by passing the extract through an ultrafiltration membrane having a certain 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 medicine used in the present invention may be prepared in a powder state 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-relieving beverage composition. It may preferably contain 9-12% by weight.

When the liquid fructose is included in an amount of less than 5% by weight, the bitter taste of the hangover-relieving beverage composition may be strongly felt by the drinker, and when it is included in more than 20% by weight, there is a problem that the sweet taste 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 a hot water extract and a hot water extract of the dermis.

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

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

According to a preferred embodiment of the present invention, the composition of the present invention may additionally 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 be preferably selected from the group containing liquid fructose, citric acid, vitamin C, stevioside and synthetic flavoring.

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

(a) The present invention is based on the total weight of the 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 based on 100 parts by weight of the extract It provides a chocolate chip for preventing alcoholic dementia containing 5-20% by weight of a mixture containing 5 parts by weight of vitamins.

(b) The chocolate chip for preventing alcoholic dementia comprising the earth character of the present invention significantly prevents alcoholic dementia compared to the existing hangover relief beverage composition, has excellent palatability, has remarkable hangover relief effect, and is inexpensive. There is an advantage of being able to manufacture hangover-relieving chocolate chips at a price.

1 is a cross-sectional view of a chocolate chip for preventing alcoholic dementia according to the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for describing the present invention in more detail, and that the scope of the present invention is not limited by these examples according to the gist of the present invention, for those of ordinary skill in the art to which the present invention belongs. It will be self-evident.

Example

Throughout this specification, the “%” used to indicate the concentration of a specific substance is (weight/weight)% for solids/solids, (weight/volume)% for solids/liquids, and Liquid/liquid is (vol/vol) %.

Manufacturing example

Preparation Example 1: Preparation of herbal extract

First of all, 1.0 kg of samples of Earth Ja, Chang, dermis, brown flower and licorice were prepared. Each of the samples was put in purified water 5 times the weight of each of the samples and extracted by heating at 105°C for 5 hours. When the extraction process is finished, filter it with a filter paper (Whatman paper No. 1), filter it again with a 0.45 µm membrane filter (TF-450, 60173, PALL Life Sciences), and then first remove the water with a rotary vacuum evaporator ( Rotary vacuum evaporator), followed by freeze-drying. Thereby, 80.21 g of Earthworm extract, 90.14 g of creation extract, 72.17 g of dermis extract, 69.82 g of brown flower extract, and 100.92 g of licorice extract were obtained.

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

In order to produce a hangover-relieving beverage that has excellent effect on relieving hangovers, can be manufactured at an inexpensive price, and exhibits a taste without reluctance when drinking, 50% of the above-described hot water extract of Earth's japonica was used as a base material. Earthja is available at a relatively inexpensive price, has excellent hangover-relieving effects, and has good taste, making it possible to manufacture a hangover-relieving drink that suits the taste of Koreans, so it was used as a base material. The experiment was repeated more than 150 times to prepare an herbal tea composition comprising a mixed medicinal extract by additionally including at least one or more extracts selected from the group including the extract of the extract as a base material, dermis, brown flower, and licorice extract. Based on taste and aroma, the herbal tea composition showing remarkably bitter or unpleasant flavor was excluded from the mixed herbal extract candidate group, and five herbal tea compositions that intuitively exhibited excellent flavor were selected, and the composition ratio of the specific mixed herbal extract is shown in the following table. Same as 1. On the other hand, the herbal tea composition comprising the mixed medicinal extract was prepared by mixing the mixed medicinal extract and honey in a ratio of 1: 1 to 2 by weight, then adding an appropriate amount of boiling water and stirring.

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

Preparation Example 3: Preparation of a hangover-relieving beverage composition containing a mixed herbal extract

In 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 flavor) and purified water By mixing to prepare a hangover-relieving beverage composition comprising the mixed herbal extracts of Examples 6 to 10.

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 flavoring agent 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 medicinal extract

In the preference evaluation, the flavor and olfactory taste of herbal tea containing the mixed medicinal extract prepared by the method of Examples 1 to 5 were investigated, and 30 people were selected and carried out for the corresponding personnel. Herbal tea containing the mixed medicinal extract prepared by the method of Examples 1 to 5 was used as a target, and after tasting, the taste of each treatment group was evaluated and recorded in 10 steps from 1 to 10. At the time of tasting, 100 mL of herbal tea containing the mixed medicinal extract prepared by the method of Examples 1 to 5 was provided. The palatability was tasted and recorded by separating them into two factors: flavor and olfactory characteristics. As a comparative example, 100 mL of herbal tea containing only arrowroot extract was used.

As a result of the experiment, the preference diagram of herbal tea containing the mixed medicinal extract prepared by the method of Examples 1 to 5 is shown in Table 3 below.

In summary, the flavor was highly evaluated in the order of herbal tea containing mixed herbal teas prepared by the method of Example 1, Example 3, Example 2, Example 4, Example 5 and Comparative Example of the present invention, and olfactory palatability From the side, the same results were obtained as in the flavor palatability evaluation. That is, the sample corresponding to Example 1 obtained the highest preference in both answers from both sides, and the numerical value also showed a significant level of significance compared to the comparative example. This proves that the method of manufacturing the method and ratio presented in the present invention has superior effects compared to other manufacturing methods.

Judging on the basis of the above results, it was confirmed that the flavor and olfactory palatability of the herbal tea manufactured by the manufacturing method presented in the present invention was 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 traits 8.76 7.53 8.13 5.98 6.78 8.59 1.48 1.32 0.98 1.79 1.14 2.29

For each item, the upper column is the mean value, and the lower column is its standard deviation

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

In the preference evaluation, the flavor and olfactory taste of the hangover-relieving beverage composition prepared by the method of Examples 6 to 10 were investigated, and 30 people were selected and carried out for the corresponding personnel. The hangover-relieving beverage composition prepared by the method of Examples 6 to 10 was used as a target, and after tasting, the palatability of each treatment was evaluated and recorded in 10 steps from 1 to 10. At the time of tasting, 100 mL of a hangover relief beverage composition prepared by the method of Examples 6 to 10 was provided. The palatability was tasted and recorded by separating them into two factors: flavor and olfactory characteristics. 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 the herbal extracts included only the extract of Earthquake.

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

In summary, the flavor was evaluated high in the order of hangover-relieving beverage compositions prepared by the methods of Examples 6, 8, 7, Example 9, Example 10, and Comparative Examples of the present invention. The same results as in palatability evaluation were obtained. That is, the sample corresponding to Example 6 obtained the highest preference in both answers from both sides, and the numerical value also showed a significant level of significance compared to the comparative example. This proves that the method of manufacturing the method and ratio presented in the present invention has superior effects compared to other manufacturing methods.

Judging on the basis of the above results, it was confirmed that the flavor and olfactory palatability of the herbal tea manufactured by the manufacturing method presented in the present invention was 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 traits 8.59 7.70 7.72 7.21 6.66 6.09 2.29 1.56 0.88 2.07 1.36 1.04

For each item, the upper column is the mean value, and the lower column is its standard deviation

Experimental Example 2: Evaluation of blood alcohol concentration

Experimental Example 2-1: Animal experiment

In order to measure the degree of alcohol decomposition of the hangover relief beverage composition of Example 6 according to the present invention, the rate of decrease in blood alcohol concentration using mice was measured. To this end, 10 Sparague-Dawlay (SD) male rats weighing 200-250 g were divided into two groups of 5 mice each, and after each fasting for 1 day, 30 minutes before the start of the experiment, one group contained the hangover-relieving beverage composition of Example 6. It was suspended in 100 mg/kg mineral water and orally administered to mice, and the same amount of only mineral water was administered to the other groups. After 30 minutes, pure ethanol was diluted in distilled water to a concentration of 40 mg/ml and administered orally to the mice in each group at a concentration of 1 g/kg. As described above, after 2 hours of alcohol-administered rats, 0.7 ml of blood was collected from the lungs and then centrifuged for 10 minutes at 5000 rpm at 4°C to separate serum. The separated plasma liquid 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 in the rats to which the hangover relief beverage composition of Example 6 was administered significantly decreased.

Individual number Ethanol concentration (%w/v) Alcohol administration 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 experiment

In consideration of the difference in alcohol decomposition ability between individuals, the experiment was conducted by ingesting each composition with each alcohol at weekly intervals for each individual and measuring alcohol consumption. Ten middle-aged men in their mid-30s to early 40s were targeted, and their average drinking frequency was 2 times a week, and the average amount of drinking was 2 bottles of soju (1 bottle 360 mL). The experiment was conducted every Wednesday, and he was allowed to stop drinking for 2 days (Mon, Tuesday) before the experiment. As a basic sample (control), a bottle of soju (360 ml, 19.5%), 154 g of tofu, 25 g of cucumber, and 40 g of kimchi were consumed over 30 minutes. The blood alcohol concentration (%BAC) was measured at intervals of 30 minutes, and the results are shown in Table 6 below. 100 mL of the hangover-relieving beverage composition of Example 6 was drunk 10 minutes after the start of the intake of the basic sample, and food and beverages other than the sample were prohibited, and behavior during the drinking measurement was refrained. As a comparative example, alcohol consumption was measured after drinking 100 mL of a commercial hangover-relieving drink.

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 in Table 6, it was found that the hangover-relieving beverage composition 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)

Based on the total weight of the 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 vitamins based on 100 parts by weight of the extract Containing 5-20% by weight of the mixture
Chocolate chips for the prevention of alcoholic dementia including Earth's ruler
The method of claim 1,
The extraction solvent of the extract is selected from the group containing water, ethanol, methanol, methylene chloride, ethyl acetate, butanol, hexane, butylene glycol, chloroform, and mixtures thereof. Chocolate chips.
The method of claim 2,
Chocolate chips for preventing alcoholic dementia, characterized in that the extraction solvent of the extract is water.
The method of claim 1,
The extinguishing agent composition is a chocolate chip for preventing alcoholic dementia comprising a terrestrial character, characterized in that the mixture of the hot water extract and the dermis hot water extract.
The method of claim 1,
The proteolytic enzyme composition is a chocolate chip for preventing alcoholic dementia comprising a terrestrial character, characterized in that the mixture of hot water extract and licorice hot water extract.
The method of claim 1,
The vitamin is a chocolate chip for preventing alcoholic dementia comprising a terrestrial character, characterized in that vitamin B12.
The method of claim 1,
The chocolate chip for preventing alcoholic dementia, wherein the chocolate chip is included in the ice cream unit among ice cream units including an ice cream unit and a cone unit surrounding all or part of the ice cream unit.
The method of claim 7,
The chocolate chip for preventing alcoholic dementia, characterized in that the ice cream unit includes a terrestrial extract, and the chocolate chip includes a digestive agent composition and a protease composition.

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