KR20210055938A - Method of producing Composition for removing Hangover and Composition for removing Hangover produced by the same - Google Patents

Abstract

The present invention relates to a composition for relieving hangover with improved hangover relieving efficacy and functionality, and to a method for producing the same. The method for producing the composition for relieving hangover of the present invention comprises the following steps: aging a mixed solution of Opuntia ficus-indica fruits and lemon-lime soda; mixing an extract of oriental medicinal materials with a filtrate obtained by filtering the mixed solution after the aging step; and drying the mixed extract of the Opuntia ficus-indica fruits and the oriental medicinal materials to obtain an oriental medicinal preparation of Opuntia ficus-indica.

Description

Manufacturing method of a hangover relief composition and a hangover relief beverage manufactured by the method thereof {Method of producing Composition for removing Hangover and Composition for removing Hangover produced by the same}

The present invention relates to a method for preparing a hangover-relieving composition and a hangover-relieving composition prepared by the method of manufacturing the same.

Modern people are exposed to various stresses, and the intensity of stress is getting higher and higher. People use different methods such as exercise, sleep, smoking, and travel to relieve stress, but it can be said that the most common method is to try to relieve stress through drinking (alcohol intake). In addition, because Korean society tends to think that it has pure functions such as relieving stress through drinking, promoting friendship, and forming a sense of belonging, the drinking culture is particularly developed socially.

Due to the social background of Korean drinking culture, consumers' demands for products to relieve hangovers are continuing, and various studies have been conducted to alleviate hangovers, and various products are actually sold on the market.

Hangover is a general term for physical and mental discomfort that appears after drinking alcohol. Objective symptoms include headache, nausea, vomiting, drowsiness, decreased exercise capacity, hematologic changes, and hormonal changes. The cause of hangover has not been accurately identified yet, but it is reported that it is caused by metabolites generated in the process of alcohol metabolism.

As for the hangover-relieving efficacy of the products currently on the market, objective verification is still insufficient, so it is a reality that the overall reliability of real consumers is not high. In addition, increasing the satisfaction with the organoleptic properties when drinking a hangover-relieving beverage is also drawing attention as an important task in the development of a hangover-relieving product.

An object of the present invention for solving the above problem is to provide a hangover-relieving composition and a method for preparing the same, with improved hangover-relieving efficacy and sensory properties.

The method for preparing a hangover relief composition of the present invention for achieving the above object includes the steps of aging a mixture of Baengnyeoncho fruit and cider, mixing an herbal material extract in a filtrate obtained by filtering the mixed solution after aging, and the It includes the step of drying the mixed extract of the herbal ingredients to obtain an herbal preparation of Baengnyeoncho.

The method for preparing a hangover-relieving composition of the present invention can provide a hangover-relieving composition with improved hangover-relieving efficacy and sensory properties.

The composition for relieving a hangover of the present invention may include an aspartic acid preparation, an oriental herbal preparation including an herbal material extract. The aspartic acid preparation may be obtained by drying the aspartic acid extract. The herbal preparation for Baeknyeoncho may be obtained by drying a mixed extract of Baeknyeoncho fruit and herbal ingredients. The composition is not largely limited with respect to the formulation as long as it is in an edible form, such as beverages, granules, powders, jelly, capsules, pills, or effervescent tablets. For example, the hangover relief composition may be prepared in the form of a beverage or effervescent tablet. The composition may further include additives such as nutrients, vitamins, coloring agents, flavoring agents, and the like, and the type of additive may vary depending on the formulation.

<Preparation of aspartic acid extract>

As a method of obtaining the aspartic acid extract, a known technique known in the art may be used, and there is no limitation thereon. The aspartic acid extract of the present invention can be obtained from bean sprouts.

As a method of preparing an aspartic acid extract from the bean sprouts, for example, a process of obtaining a filtrate from bean sprouts and then heat-treating and removing the suspended matter, followed by filtering and heat treatment may be repeated until the suspended matter completely disappears. have. The filtrate through the above process may be recrystallized to prepare an aspartic acid extract.

The bean sprouts may be grown for 7 to 10 days. After the bean sprouts are pulverized to form a powder, primary filtration may be performed using a filter net (cotton cloth). At this time, the bean sprouts may not be dried and may be pulverized while maintaining the moisture of the bean sprouts themselves.

The primary filtrate after the primary filtration may be subjected to primary heat treatment. The first heat treatment may be performed at a temperature of 50 to 80° C., and thus a floating material may be generated. The floating material can be filtered using a filter net (strainer or cotton cloth) to obtain a secondary filtrate. The secondary filtrate may be subjected to secondary heat treatment at a temperature of, for example, 75 to 80° C. for 30 to 90 minutes. The heat treatment-filtration process may be repeated two or three times. When the heat treatment-filtration is repeated, the heat treatment conditions may be the same as those of the secondary heat treatment. Specifically, the heat treatment-filtration process may be repeated until almost or completely no suspended matter in the filtrate.

After repeating the above process, the obtained filtrate may be recrystallized to obtain an aspartic acid extract. For example, the recrystallization may be cooling for 11 hours 30 minutes to 12 hours 30 minutes at a temperature range of 2 to 4 °C by adding an antifoaming agent and a coagulant to the filtrate. Thereafter, a final aspartic acid formulation can be obtained using a spray dryer.

The aspartic acid extract may be included in an amount of 10% to 20% by weight based on 100% by weight of the total composition. When the aspartic acid extract is included in the above range, excellent hangover relief efficacy may be exhibited.

<Preparation of Baengnyeoncho extract>

The Baeknyeoncho was cultivated around Jeju Island (palm cactus), that is, Opuntia ficus-indica L. var. saboten Makino or Opuntia ficus indica (L.) Mill., Opuntia ficus indica sp. It is possible to use ordinary centennial herb including. Roots, stems, leaves, fruits, etc. may be used for the baeknyeoncho, and in the present invention, the fruits of baeknyeoncho may be used.

The Baeknyeoncho is not only rich in minerals such as dietary fiber, vitamins, and minerals, but also can exhibit excellent hangover relief effects together with the aspartic acid extract. Specifically, the hangover relief effect may be headache relief, heartburn relief, and an increase in average sleep time.

The herbal preparation of Baeknyeoncho of the present invention may mean that the extract of Baeknyeoncho, which contains the extract of herbal ingredients, is dried.

As a method of preparing the Baeknyeoncho extract, a mixture of Baeknyeoncho fruit and cider in a volume ratio of 1: 1.5 to 1: 5, for example, 1: 2.5 to 1: 3, was mixed at room temperature of 18° C. to 28° C., for example As, it can be aged at 25° C. for 1 to 20 days, for example, 5 to 9 days. When the Baeknyeoncho fruit is aged in cider, the extraction efficiency is increased, and thus the effect of further improving hangover relief efficacy may be exhibited.

The mixed solution after aging may be filtered using a strainer or cotton cloth to obtain a filtrate. Thereafter, the filtrate may be used in a spray dryer to obtain a Baengnyeoncho extract. In the present invention, an herbal ingredient extract, which will be described later, is added to the filtrate in an amount of 10 to 40% by weight compared to the filtrate, and dried to prepare a herbal preparation for Baengnyeoncho. The herbal material extract will be described later.

The Baeknyeoncho extract may be contained in 30 to 70% by weight, for example, 50 to 70% by weight based on the total weight of the hangover relief composition. When the Baeknyeoncho extract is included in the weight range, synergies may be exhibited in the hangover relief effect together with the aspartic acid extract.

<Preparation of herbal extracts>

The herbal material extract may be mixed with the Baeknyeoncho extract, thereby removing off-flavor of the composition for relieving hangovers and further improving the sensory properties. Examples of the herbal ingredients are as follows.

The herbal ingredients are roots and tubers, such as Kobon, Gold, Saengjihwang, Dokhal, Reed Root, Licorice, Gentiana, Gugija Root, Nokgak, Deer Antler, Dansam, Angelica, Gilgyeong, Strip, Mansam, Macmundong, Mossidae, Baeksuoh , Ironwood, Sukjihwang, Wonji, Peony, Sasam, Jeonsilsam, Valerian, Chichi, Jihwang, Cheonma, Cheonmundong, Arrowroot, Hasuo, Hansokdan, Hwanggi, and one or more selected from the group consisting of sapju root, or

Stem, branch, bark, rhizome, tuber, stem, broiler branch, Gobon, Ginger, Nogeun, Pogongyeong, Jigolpi, Eumbark, Sangji, Ogapi, Creation, Health, Broiler, Goryanggang, Mistletoe, Gujeolcho, Duchung , Lily, mulberry branch, mulberry root bark, sanyak, seokchangpo, achul, thistle, king elm bark, indong, consisting of one or more selected from the group consisting of cheonggung,

It consists of at least one selected from the group consisting of the above-ground part, leaflets, mint, perilla leaf, eoseongcho, grain parasitic, pearchohyang (gwakhyang), injinho, thyme, loquat leaf, mugwort, lotus leaf, ginkgo leaf, motherwort, chazugi leaf, side white leaf, and talc ,

Fruit, pericarp, resin (mugjin), as a flesh meat, gardenia, gorilla, dermis, aloe, dead skin, pilfer, cheongpi, crust, aloes, red oak berry, coriander, wolfberry, golden cherry tree, big tree, myrrh, bokbunja, Consists of one or more selected from the group consisting of mulberry fruit, mountain jujube, hawthorn, cornus, schisandra chinensis, longan meat, nutmeg, ikji, tabasheer, crust, brier fruit, pistil, and pica tree fruit,

Consists of one or more selected from the group consisting of flowers, buds, flower stalks, and leaves, such as Hyeonggae, Gocho, Gold and Silver, Clove, Plum Blossom, Gamguk, Gold Buddha, Lamiaceae, Saffron, Arrowroot, and Glymph,

As a seed, it is composed of one or more selected from the group consisting of inner bokja, biscuits, spiny lotus seeds, copper fruit seeds, casualties, hemp seeds, lotus seeds, chazugi seeds, tosaja, fenugreek, or

It may be made of one or more selected from the group consisting of sclerotic, fermented herbal medicine, and bokryeong, baekgangjam, and bokshin.

For example, the herbal material may be a mixture of sanyak, licorice, and lotus meat.

The method of preparing the herbal material extract includes a pretreatment step of washing the herbal material in 150% to 200% of the total weight of the herbal material and steaming it in a steamer, hot water extraction, distillation extraction, An extraction step of extracting by any one method selected from organic solvent extraction and ultrasonic extraction, a filtration step of filtering the extract through the extraction step with any one of a filter network, a filter, and a method of centrifugation, and a filtrate through the filtration step It may include a vacuum concentration step of concentrating.

The herbal material extract obtained by the above manufacturing method can exert the effect of removing an off-flavor peculiar to the herbal material. In addition, the herbal material extract may play a role of offsetting off-flavor appearing in the aspartic acid extract and Baengnyeoncho extract. That is, when the herbal material extract is included in the hangover relief composition, it may exhibit an effect of increasing the sensory properties while including the active ingredient of the herbal material.

The herbal material extract may be contained in an amount of 10 to 40% by weight based on the total weight of the extract of Baengnyeoncho.

The composition for relieving a hangover of the present invention may further include additives such as flavoring agents, food colorings, sugars, nutrients, vitamins, etc. used in the general art in addition to the aspartic acid extract, zinnia extract and herbal material extract. The additives may be included independently of each other within the range of 0.1 to 10% by weight based on the total weight of the composition for relieving hangovers.

Hereinafter, the present invention will be described in more detail through the following examples, but the scope of the present invention is not limited to the examples.

Example 1: Preparation of a hangover relief composition

Preparation of aspartic acid formulation

10 kg of bean sprouts grown for 9 days were made into powder using a blender, and the first filtration was performed using a filter net (cotton cloth). When the first filtered 8L filtrate was heated to 60°C, the suspended matter slowly floated up, and it was filtered through a sieve and cotton cloth to obtain a second filtrate. The second filtrate was maintained at 80° C. for 1 hour. The above process was repeated 2 to 3 times until the suspension disappeared to prepare an aspartic acid extract. Thereafter, an antifoaming agent and a coagulant were added, cooled at about 3°C for about 12 hours, and dried using a spray dryer to obtain an asparagine formulation.

Manufacture of herbal extracts

Add 100g/ml of purified water to 45g of sanyak, add alcohol of 20% concentration, soak for 15 minutes, rinse, steam for 10 minutes in a steamer, dilute 45g of licorice in 100g/ml of purified water at 80℃ and dilute 10g of honey, then licorice. After immersing in a heated pen for 15 minutes, fry the surface until yellowish on a low heat, add 100 g/ml of purified water to 45 g of lotus meat, soak for 10 minutes, and then stir-fry until the surface becomes yellowish, and then mix the ingredients that went through the pretreatment step. Into a pot, 1,350ml of purified water was added, and extraction was repeated three times at 80°C for 5 hours to prepare an extract from which off-flavor of herbal ingredients was removed.

Manufacture of herbal medicines for Baengnyeoncho

Baengnyeoncho fruit and cider were soaked in a ratio of 1:2.8 based on volume and aged for 7 days. Thereafter, the herbal material extract was added to the filtrate filtered using a strainer at 30% by weight based on the filtrate, and dried using a spray dryer to prepare a herbal preparation for Baengnyeoncho.

Manufacture of drinks for hangover relief

A hangover-relieving beverage was prepared containing 20% by weight of an aspartic acid formulation, 65% by weight of a herbal preparation (including herbal extracts), 10% by weight of syrup, and the balance of water based on the total composition.

Example 2: Including a small amount (25% by weight) of the herbal preparation of Baengnyeoncho

A hangover-relieving beverage was prepared in the same manner as in Example 1, except that 25% by weight of the herbal preparation of Baengnyeoncho was included.

Comparative Example 1: Including the extract prepared by using water instead of cider

A hangover-relieving beverage was prepared in the same manner as in Example 1, except that the herbal preparation of Baeknyeoncho prepared using water instead of cider was included.

Comparative Example 2: Not containing the extract of chinensis chinensis

A hangover relieving beverage was prepared in the same manner as in Example 1, except that instead of the herbal preparation obtained after mixing the herbal ingredients with the extract of Baekniyeoncho, aspartic acid preparation and only the herbal preparation obtained by drying the herbal ingredient extract.

Comparative Example 3: Does not contain an herbal material extract

A hangover-relieving beverage was prepared in the same manner as in Example 1, except that the Baeknyeoncho extract was prepared and dried without the addition of herbal ingredients to prepare a Baeknyeoncho formulation.

Comparative Example 4: Beverage for relieving hangovers sold on the market

As a commercial hangover-relieving drink, CJ Healthcare's Hutgae Condition was used.

<Experimental Example 1>

Sensory evaluation of drink composition for hangover relief

The sensory evaluation was performed by preparing beverage compositions for relieving hangovers of Examples 1 to 2 and Comparative Examples 1 to 4. The inspection personnel selected 10 ordinary people who were recognized for their interest in the experiment and their suitability as inspection personnel, explained the purpose of the experiment, and conducted it according to the 10-step rating method.

Test personnel were provided with 100 ml of hangover-relieving beverages of Examples 1 to 2 and Comparative Examples 1-4 for tasting, and the following ten-stage rating method for taste, aroma, drinking sensation, and preference (very bad: 1 point, very excellent: 10 points), and then the results are shown in Table 1 as an average score. However, in order to evaluate only the sensory properties, all test personnel were allowed to drink without drinking alcohol.

As shown in Table 1, it was confirmed that the preference degree of Examples 1 and 2 was higher than that of Comparative Example 3 that did not contain the herbal material extract. In addition, the preference of Example 1 was higher than that of Comparative Example 4 (commercially available beverage), and Comparative Example 1 including the herbal material extract showed acceptable preference. Accordingly, it can be seen that the herbal material extract exhibited an effect of offsetting off-flavor of the Baengnyeoncho extract and aspartic acid extract.

Experimental Example 2

Hangover relief efficacy evaluation

The compositions of Examples 1 to 2 and Comparative Examples 1 to 4 were prepared to compare the hangover relief efficacy. Five test personnel who responded that they had similar age, sex, physical condition, and normal drinking habits, and had a hangover the next day after drinking alcohol were selected. When 2 hours elapsed after having 5 test personnel drink a certain amount of alcohol (approximately 4 to 7 glasses of soju (individual differences)), each composition is allowed to drink and the next day, headache, heartburn, sleep time, etc. On the other hand, according to the evaluation criteria (bad: X normal: △ excellent: ○ very good: ◎ ), it was indicated in Table 2 by using symbols. (A week was given per person until the hangover relief efficacy was evaluated for one composition, and the total experiment was performed for 6 weeks.)

As shown in Table 2, in the case of Example 1, it was found that the Baeknyeoncho extract was contained in the range of 30 to 70% by weight to exert an excellent effect compared to Comparative Examples 1 to 4 in hangover relief efficacy. On the other hand, in the case of Example 2 containing a small amount of the extract of chinensis, the effect was somewhat inferior to that of Example 1, but exhibited excellent effects compared to Comparative Examples 2 to 4, and a comparative example in which the zinnia extract was prepared using water rather than cider. 1 was confirmed that the hangover relief efficacy was inferior compared to Examples 1 and 2. On the other hand, in the case of Comparative Example 2 that did not contain the Baeknyeoncho extract, it was confirmed that the hangover relief efficacy was significantly low.

Claims (9)

Aging a mixture of Baengnyeoncho fruit and cider;
Mixing the herbal material extract in the filtrate obtained by filtering the aging mixture; And
Drying the mixed extract of the Baeknyeoncho fruit and herbal ingredients to obtain a Baeknyeoncho herbal preparation; which includes, a method for producing a composition for relieving hangovers. The method of claim 1,
Drying the aspartic acid extract to obtain an aspartic acid preparation method for producing a composition for relieving a hangover further comprising the step of. The method of claim 2,
Method for producing a composition for relieving hangovers comprising the Baekryeoncho herbal preparation and the aspartic acid preparation. The method of claim 2,
The step of obtaining the aspartic acid formulation,
Pulverizing bean sprouts to obtain a filtered filtrate;
Removing the suspended matter after heat-treating the filtrate; And
Drying the filtrate after removing the floating matter; which includes, a method for preparing a hangover relief composition. The method of claim 1,
The mixture of Baeknyeoncho and cider is 1: 1.5 to 1: 5 will be mixed in a volume ratio of, a method for preparing a hangover relief composition. The method of claim 1,
The herbal material extract is added in an amount of 10 to 40% by weight based on 100% by weight of the filtrate. The method of claim 1,
The aging is performed at 18 to 28 ℃ for 1 to 20 days, the method for preparing a hangover relief composition. The method of claim 1,
The herbal ingredients include roots, tubers, stems, branches, bark, rhizomes, tubers, outposts, leaves, fruits, pericarps, resin (wooden), fruit meat, Seeds, flowers, flower buds, flower convection, leaves, and a method for producing a composition for relieving hangovers of any one or more selected from the group consisting of fermented medicinal herbs. A composition for relieving a hangover prepared by the manufacturing method of any one of claims 1 to 8.