KR20200138472A - Composition for relieving hangover comprising allium hookeri extract and fish collagen - Google Patents

Abstract

The present invention relates to a composition for relieving hangover produced by mixing an Allium hookeri extract and fish collagen and to a production method thereof. The composition for relieving hangover has excellent overall preference including taste and aroma.

Description

A composition for relieving hangovers containing three extracts and fish collagen {COMPOSITION FOR RELIEVING HANGOVER COMPRISING ALLIUM HOOKERI EXTRACT AND FISH COLLAGEN}

The present invention relates to a composition for relieving hangovers prepared by mixing three extracts and fish collagen and a method for preparing the same.

Samchae ( Allium hokeri ) is a plant that grows wild in high altitudes of 1,400 to 4,200m above sea level.It is known as a national vegetable in Myanmar and other places.It is also called Samchae (三菜) because it has a sweet, bitter, spicy taste, and it is said to taste ginseng. It is also referred to as samchae (蔘菜). Introduced in Korea in 2010 and succeeded in test cultivation in 6 places including Hadong, Gyeongnam, Jinju, and Hanam, Gyeonggi-do in 2011, and contract cultivation in Gimje-si, Gochang-gun, Sinan-gun, Hadong-gun, Jeju-do and Hapcheon-gun in 2012, Gangwon, Chungcheong, Gyeongbuk, Gyeonggi, etc. It is cultivated by about 1,000 farmhouses. Since mass cultivation started in 2012 and proved that it can be cultivated in Korea, it is attracting attention as a new income crop in rural areas.

Three vegetables are easily edible vegetables like green onions, onions, leeks, and garlic in Korea, and are used for various inflammatory diseases and cancer diseases as a private prescription. Three vegetables are rich in nitrogen and fiber, along with minerals such as calcium, iron, zinc, and manganese, so that they form bones and teeth, blood formation and blood purification, increase virility, regulate body balance, high blood pressure, arteriosclerosis, constipation prevention and defecation. It is known to have various effects such as promotion.

Jelly is a food that has been consumed since ancient times. It is made by concentrating and molding by mixing sugar and gelling agent in the juice of fruits and vegetables. It has a good texture in the mouth, so it is easy to chew and swallow, making it a good food for the general public to the elderly and infants. Jelly is classified into gelatin jelly, agar jelly, starch jelly, pectin jelly, etc., depending on the type of gelling agent, and gives various textures, so various products can be expected depending on the manufacturing process.

On the other hand, collagen accounts for about 30% or more of mammalian body protein and is mainly distributed in muscles, cartilage, rice, skin, blood vessel walls, and teeth. The metabolic process of collagen is digested by pepsin in the stomach, enterokinase enzymes in the small intestine, trypsin in the pancreas, and chymotrypsin, so that dietary collagen is decomposed and absorbed in the form of amino acids, but is absorbed in the form of peptides.

Collagen peptide refers to a polymer collagen extracted from fish scales and then hydrolyzed through post-treatment such as enzymatic digestion to make low molecular weight peptides. These collagen peptides have a skin protection effect by increasing the antioxidant effect in the skin, and oral intake of collagen or collagen hydrolysates is known to have a positive effect on osteoarthritis.

With regard to hangover relief, a composition for preventing hangovers, relieving hangovers, and preventing acetaldehyde-induced diseases and a method of manufacturing the same are already known, but no hangover relief composition containing collagen derived from three vegetables and fish is known.

Patent Publication No. 10-2018-0062420

It is an object of the present invention to provide a food composition for relieving hangovers comprising three extracts and fish collagen.

Another object of the present invention is to provide a method for preparing a food composition for relieving hangovers comprising three extracts and fish collagen.

One aspect of the present invention provides a food composition for relieving hangovers comprising three extracts and fish collagen.

Specifically, the Samchae extract is a second extraction process of extracting the three leaves with hot water at 85 to 95°C for 6 to 12 hours, and extracting them with 30 to 70% alcohol extract twice at room temperature for 24 hours. It may be manufactured after passing through. More specifically, it may be prepared through a secondary extraction process of extracting three leaves with hot water at 90°C for 9 hours, and extracting them with 55% alcohol extract twice at room temperature for 24 hours, but is not limited thereto. .

In the present invention, the " Samchae ( Allium hokeri )" is a plant that grows wild in the high altitude of 1,400 to 4,200m above sea level, and it is also called Samchae (三菜) because it has sweet, bitter, and spicy taste, and it is said to have ginseng taste. It is also called 菜).

The three vegetables are rich in nitrogen and fiber, along with minerals such as calcium, iron, zinc, and manganese, so that they form bones and teeth, blood formation and blood purification, increase virility, regulate body balance, high blood pressure, arteriosclerosis, and prevent constipation. It is known to have various effects, such as promoting bowel movements.

In the present invention, the term "extract" refers to a solvent in which the active ingredient contained in the raw material for extraction is transferred by contacting the solvent with the raw material for extraction under specific conditions, and if the substance contained in the raw material is separated from a natural product, the extraction method or component Can be included regardless of the type of. For example, it may include extracting a component soluble in a solvent from a natural product using water or an organic solvent, and extracting a specific component of a natural product, for example, a specific component such as oil.

The mixed extract may be extracted with one or more solvents selected from the group consisting of purified water, a lower alcohol having 1 to 4 carbon atoms, acetone, ethyl acetate, butyl acetate, and 1,3-butylene glycol, and the alcohol is 30 to 70 % Concentration (v/v) of ethanol.

The active ingredient contained in the raw material may have a different extraction ratio depending on the polarity of the solvent, and the ethanol has excellent selectivity in the extraction of physiologically active substances from natural raw materials, so the optimal skin improvement effect can be realized by the ethanol extraction. I can.

In particular, since water and ethanol have different polarities, the active ingredient to be extracted may vary according to each polarity, and the concentration of ethanol may be appropriately controlled so that an optimal skin improvement effect may be realized. In this case, if the concentration of ethanol is more than 70%, an appropriate yield may not be realized, and if the concentration is less than 30%, an active ingredient exhibiting a hangover relief effect may not be sufficiently extracted.

The extract may also include an extract that has undergone a conventional purification process. For example, the extract may be subjected to various purification methods additionally performed, such as separation using an ultrafiltration membrane having a certain molecular weight cut-off value, separation by various chromatography (one prepared for separation according to size, charge, hydrophobicity or affinity). It may contain a fraction obtained through.

In the present invention, the term "collagen" refers to a light protein (硬蛋白質) mainly present in the bones and skin of animals and distributed in cartilage, organ membranes, hair, etc., and is also a component of fish scales. Also known as collagen (膠原質) exists as a fibrous solid.

The collagen is divided into animal collagen and marine collagen, and animal collagen is extracted from cows, pigs, chickens, etc. and is widely used because it is resistant to heat and is easy to process. Among them, cow extract is most commonly used, but cow bone meal is used for the extraction of collagen components, and even if it is extracted from the skin, the use of ingredients extracted from cows due to the mad cow disease incident is strictly limited or consumers are reluctant. State. In the case of pigs and chickens, there is a tendency to avoid the use of animal-derived collagen due to various viruses and bird flu.

On the other hand, marine collagen is extracted from fish and is also referred to as fish collagen and marine collagen. Compared to animal collagen, it has good absorption and stability in the body, so it does not smell even at high concentrations.It has excellent thermal stability and acid resistance compared to gelatin. There is no change in physical properties even at ℃.

Specifically, in the present invention, collagen derived from fish is used among the collagens, but the present invention is not limited thereto and may be appropriately changed and applied as necessary.

Specifically, in the present invention, the three extracts and fish collagen may be prepared by mixing in a ratio of 5 to 1 to 10 to 1, and more specifically, may be prepared by mixing in a ratio of 5 to 1, It is not limited thereto.

In the present invention, the term "hangover" is a generic term for physical and mental discomfort that appears after drinking alcohol, and objective symptoms refer to phenomena such as headache, nausea, vomiting, drowsiness, decreased exercise capacity, hematologic changes, and hormonal changes. The cause of hangover has not yet been accurately identified, but it is known that it is generally related to acetaldehyde, a metabolite generated during alcohol metabolism. Soon, it is generally known that a hangover occurs when the concentration of acetaldehyde remaining in the body is high.

In the present invention, the term “hangover relief” refers to relief of nausea, vomiting, abdominal pain, diarrhea, headache, thirst, or gastrointestinal disorders, but is not limited thereto, and may encompass relief of general phenomena that appear after heavy drinking.

The food composition for relieving a hangover of the present invention may further include Astragalus extract, a lotus extract, a dulcis berry extract, or a mixture thereof as an auxiliary component for further enhancing the hangover relieving effect in addition to the extract of three vegetables and fish collagen. In addition, vitamin B group, vitamin C, vitamin E, or vitamins such as beta-carotene, mineral components such as Ca, Mg, or Zn, phospholipids such as lecithin, amino acids such as alanine or taurine, malic acid, citric acid, white sugar, liquid fructose , Oligosaccharides, ganoderma lucidum and a mixture thereof may further include one or more selected from the group consisting of.

In the present invention, the “food composition” may be prepared in any one formulation selected from powders, granules, pills, tablets, capsules, candy, jelly, syrup effervescent tablets, and beverages, and specifically, may be a jelly formulation. Not limited.

The food composition is not particularly limited as long as it can be ingested to prevent or improve hangover relief, and when the food composition of the present invention is used as a food additive, the health functional food composition is added as it is or with other foods or food ingredients. They may be used together, and may be appropriately used according to a conventional method.

In general, when preparing food or beverage, the food composition of the present invention may be added in an amount of 15 parts by weight or less, specifically 10 parts by weight or less based on the total weight. However, in the case of long-term intake for the purpose of health control, the amount may be below the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range. There is no particular limitation on the type of food. Examples of foods to which the food composition can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea drinks, There are alcoholic beverages and vitamin complexes, and all foods in a conventional sense may be included.

In addition, the food composition of the present invention can be prepared as a functional food. Functional foods of the present invention include ingredients that are commonly added during food production, and include, for example, proteins, carbohydrates, fats, nutrients, and seasonings. For example, when prepared as a drink, a natural carbohydrate or flavoring agent may be included as an additional ingredient in addition to the active ingredient. The natural carbohydrates are monosaccharides (eg, glucose, fructose, etc.), disaccharides (eg, maltose, sucrose, etc.), oligosaccharides, polysaccharides (eg, dextrins, cyclodextrins, etc.) or sugar alcohols (eg , Xylitol, sorbitol, erythritol, etc.). The flavoring agent may be a natural flavoring agent (eg, taumatin, stevia extract, etc.) and a synthetic flavoring agent (eg, saccharin, aspartame, etc.). In addition to the above health functional food composition, various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonic acid It may further contain a carbonation agent used in beverages.

In another aspect of the present invention, a) pulverizing three leaves, and extracting the pulverized product with hot water at 85 to 95° C. for 6 to 12 hours to prepare a primary extract;

b) preparing a second extract by repeatedly extracting the first extract with 30 to 70% alcohol extract twice at room temperature for 24 hours;

c) mixing the secondary extract and fish collagen in a ratio of 5 to 1 to 10 to 1; And

d) Putting the mixture in a sterilizer, sterilizing at 90° C. for 30 minutes, and then cooling it. It provides a method for preparing a food composition for relieving hangovers.

Specifically, step a) may be to prepare a primary extract by pulverizing three leaves and extracting the pulverized product with hot water at 90°C for 9 hours, and step b) is a first extract of 55% alcohol The extract may be extracted twice at room temperature for 24 hours to prepare a second extract, and step c) may be to mix the second extract and fish collagen in a ratio of 5 to 1, but is limited thereto. It is not.

The jelly containing the three extracts of the present invention and fish collagen is characterized by having excellent overall preference including taste and aroma, as well as excellent hangover relief effect.

In addition, since the jelly of the present invention contains rich collagen, it not only has low calories and high nutrients, but also can relieve a feeling of hunger, and has a skin beauty effect.

The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be deduced from the configuration of the invention described in the detailed description or claims of the present invention.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only illustrative of the present invention, and the present invention is not limited by the following examples.

Example 1. Preparation of three extracts

After selecting and washing good quality three leaves without a wound, a pulverized product was obtained using a grinder. The pulverized product was extracted with hot water at 85 to 95°C for 6 to 12 hours, specifically at 90°C for 9 hours to prepare a primary extract.

Thereafter, the primary extract was repeatedly extracted twice for 24 hours at room temperature with 30 to 70% alcohol extract, specifically 55% alcohol extract, to extract all active ingredients to prepare a second extract.

Example 2. Preparation of jelly containing three extracts and fish collagen

1 g of fish collagen in powder form was mixed with 5 g of the three extracts prepared in Example 1, and the mixture was put in a sterilizer and sterilized at 90° C. for 30 minutes, and then cooled.

Comparative Example 1. Preparation of Jelly Containing Three Extracts and Animal Collagen

Jelly was prepared in the same manner as in Example 2, except that animal collagen was used instead of fish collagen.

Comparative Example 2. Preparation of Jelly Containing Three Extracts and Gelatin

Jelly was prepared in the same manner as in Example 2, except that gelatin was used instead of fish collagen.

Experimental Example 1. Sensory evaluation of jelly containing three extracts and fish collagen

In order to measure the overall preference of jelly containing the three extracts of the present invention and fish collagen, a comparative sensory test was performed with jelly made of animal collagen and gelatin.

Specifically, the prepared jelly containing the three extracts was cut into a certain size and placed on a plate for sensory evaluation, and the sensory evaluation was conducted on 30 adults in their 20s to 50s. As evaluation items, color, taste, flavor, texture, and overall preference were measured. In order to prevent the sensory properties of the sample from affecting the next sample, each sample Before the examination of, the mouth was rinsed with water. A 10-point scoring method was used for the rating, and the higher the preference, the higher the score was given. Each item was evaluated repeatedly three times to obtain an average value. The results are shown in Table 1 below.

Item Example 2 Comparative Example 1 Comparative Example 2 color 7.8 7.6 7.5 flavor 7.5 7.1 7.8 Flavor 9.1 8.5 8.1 Texture 8.8 8.2 7.7 Overall preference 8.3 7.9 7.8

As shown in Table 1, it was confirmed that the jelly containing the three extracts showed a high overall preference of about 8 points overall. Specifically, it was confirmed that Example 2 contained fish collagen, so that flavor and texture were remarkably increased, and overall preference was increased as compared to Comparative Example 1 prepared from animal collagen and Comparative Example 2 prepared from gelatin.

Experimental Example 2. Hangover relief effect confirmation

A clinical experiment was conducted to confirm the hangover relief effect of the jelly containing the three extracts of the present invention and fish collagen.

In order to reduce the significant difference, 20 women (5 in the control group, 15 in the experiment group) with half a bottle of soju (120 ml) aged 20 to 30 years old were selected as the test subjects.In order to increase the accuracy of the experiment, from 10 days before the experiment. I was sober.

In order to equalize the degree of intake, it was controlled to eat half a bottle of soju over 1 hour at the same time as the start of the experiment.

Jelly was not provided to the control group (5 persons) after drinking, and 15 persons in the experimental group were allowed to consume the jelly prepared in Comparative Examples 1, 2 and Example 2, respectively, by 5 persons. At this time, all 20 subjects were restricted so that they could not consume any food other than the jelly provided during the clinical trial.

Hangover evaluation items were selected as a total of six categories of headache, nausea, thirst, hunger, tiredness, and vomiting, and the degree to which the hangover was resolved was evaluated on a scale of 10 points. The higher the hangover relief effect was, the higher the score was given.

Item Example 2 Comparative Example 1 Comparative Example 2 Control headache 9.3 6.5 6.1 1.1 Nausea 9.5 8.8 8.2 1.8 thirst 8.9 5.5 6.3 2.2 Feeling of hunger 8.8 8.7 6.5 1.5 Tired 9.0 7.2 8.0 1.4 Vomiting 9.3 9.1 9.2 1.2

As shown in Table 2, it was confirmed that the hangover-relieving jelly containing the three extracts and fish collagen had a significantly better effect than Comparative Examples 1 and 2 in all items of headache, nausea, thirst, tiredness and vomiting. It was confirmed that nausea and vomiting sensation were reduced in both contained Examples and Comparative Examples, and this was determined to be due to the unique bitter taste of the three. In addition, it was confirmed that both Example 2 and Comparative Example 1, which were rich in collagen, had excellent effects of suppressing hunger.

From the above results, it was confirmed that the jelly of Example 2 exhibited remarkably excellent effects on all six items, including nausea, vomiting, and hunger.

In addition, as a result of the interview, in the case of ingesting the jelly of the present invention, the hangover symptom did not appear compared to usual after drinking, and after the usual drinking, I could not eat breakfast because of the hangover due to the hangover, but when taking the jelly of the present invention, it was comfortable and reassuring. So, he answered that it would be possible to use it as a substitute for meals.

In summarizing these results, it was confirmed that the jelly of the present invention includes the extract of three vegetables and fish collagen, and thus has excellent overall preference including taste and aroma, as well as excellent hangover relief effect. Furthermore, it was confirmed that the jelly of the present invention contains abundant collagen, so that it has low calories and high nutrients, as well as can relieve hunger feelings, and can have a cosmetic effect on the skin, so that it has excellent application potential.

The above description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains will be able to understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as being distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the claims to be described later, and all changes or modified forms derived from the meaning and scope of the claims and the concept of equivalents thereof should be construed as being included in the scope of the present invention.

Claims (6)

A food composition for relieving hangovers comprising three extracts and fish collagen. The method of claim 1,
The three extracts are firstly extracted with hot water at 85 to 95°C for 6 to 12 hours,
This is prepared by secondary extraction by repeatedly extracting it twice at room temperature for 24 hours with 30 to 70% alcohol extract, a food composition for relieving a hangover. The method of claim 1,
The three extracts and fish collagen are prepared by mixing in a ratio of 5 to 1 to 10 to 1, hangover relief food composition. The method according to any one of claims 1 to 3,
The composition includes astragalus extract, lotus extract, dulcis fruit extract, vitamin B group, vitamin C, vitamin E, beta-carotene, mineral components such as Ca, Mg, or Zn, phospholipids such as lecithin, amino acids such as alanine or taurine, Malic acid, citric acid, white sugar, liquid fructose, oligosaccharides, ganoderma lucidum and a mixture thereof, which further comprises one or more selected from the group consisting of, hangover relief food composition. The method according to any one of claims 1 to 4,
The composition is a jelly formulation, a hangover relief food composition. a) pulverizing the three leaves and extracting the pulverized product with hot water at 85 to 95° C. for 6 to 12 hours to prepare a primary extract;
b) preparing a second extract by repeatedly extracting the first extract with 30 to 70% alcohol extract twice at room temperature for 24 hours;
c) mixing the secondary extract and fish collagen in a ratio of 5 to 1 to 10 to 1; And
d) Putting the mixture in a sterilizer, sterilizing at 90° C. for 30 minutes, and then cooling the method for preparing a food composition for relieving hangovers.