KR20220087273A - Method for preparing broth containing bean sprout extract and having the effect of relieving hangover and improving liver function, and composition thereof - Google Patents

Abstract

An object of the present invention is to provide a broth composition using a bean sprout extract for quickly resolving a hangover caused by alcohol ingestion and alcohol toxicity generated in the body. To this end, the present invention mixes 70-80 parts by weight of a sub-material composition and 35-40 parts by weight of bean sprouts with 100 parts by weight of purified water, and then extracts the bean sprouts extract by heating at a temperature of 90-110° C. It is prepared by mixing 1-2 parts by weight of the tree concentrate. The sub-ingredient composition is heated and extracted by mixing dried kelp, dried shiitake mushrooms, clam meat, clams and mussels. The present invention relieves a hangover and restores liver function caused by excessive drinking, and Heotgae tree concentrate Mixing and preparing a broth composition with bean sprouts has the effect of further increasing the hangover relieving effect of Heotgae tree.

Description

Method for preparing broth containing bean sprout extract and having the effect of relieving hangover and improving liver function and composition {.}

The present invention relates to a method and a composition for preparing broth containing bean sprouts extract having the effect of relieving hangover and improving liver function, and more particularly, to extract by mixing bean sprouts as a main raw material, and seaweed as sub-materials, and extracting it It relates to a method for preparing a broth composition having efficacy in relieving hangover and improving liver disorders.

In general, alcohol is used as food or medicine, and it is one of the favorite foods that are closely related to mankind around the world. is becoming

Accordingly, liver disease caused by alcohol consumption is also increasing in Korea, and interest in research to prevent alcoholic liver disease is increasing.

In the decomposition process of alcohol, when alcohol is absorbed into the body, it is decomposed into acetaldehyde by alcohol dehydrogenase, which is oxidized by acetaldehyde dehydrogenase to acetic acid. Some of it is excreted from the body through urine, sweat and respiration.

When alcohol is consumed excessively in the body, acetaldehyde, which is highly toxic, is generated during the process of alcohol decomposition, and this acetaldehyde accumulates in the body, thereby increasing reactive oxygen species, causing hangover relieving and metabolic dysfunction. The increase in fat synthesis leads to liver diseases such as alcoholic fatty liver and alcoholic hepatitis.

In order to solve this problem, Korean Patent Registration No. 10-0718189 has been proposed as a prior art.

The prior art relates to a natural tea effective in relieving a hangover and recovery of liver function, and a method for manufacturing the same. It is an invention characterized in that it can be constituted by adding an agent, and additionally, white flower saseolcho (白花蛇舌草), coriander, licorice, or brown flower (葛花) is added as an auxiliary material.

However, in the prior art, there is a problem that the hangover relieving ability is not large by using an acacia tree, and the effect of improving liver function is not large.

1) Domestic Registered Patent No. 10-0718189 (2007. 05. 16.)

The present invention is to solve the above problems, and an object of the present invention is to provide a broth composition using a bean sprout extract for quickly resolving a hangover caused by alcohol ingestion and alcohol toxicity generated in the body.

Another object of the present invention is to provide a bean sprouts broth composition for preventing a decrease in liver function caused by ingestion of alcohol and recovering a liver dysfunction.

In addition, it aims to increase accessibility by manufacturing it as a simple meal (HMR) using the broth.

The method for producing broth containing bean sprout extract of the present invention having the effect of relieving hangover and improving liver function is mixing 70 to 80 parts by weight of a sub-ingredient composition and 35 to 40 parts by weight of bean sprouts with 100 parts by weight of purified water, followed by a temperature of 90 to 110 ° C. After extracting the bean sprouts extract by heating with 100 parts by weight of the bean sprouts extract, it is prepared by mixing 1 to 2 parts by weight of the Heotgae tree concentrate. The auxiliary material composition is used by heating and extracting dried kelp, dried shiitake mushrooms, clam meat, clams and mussels by mixing them.

When adding clams, clams, and mussels to the sub-material composition, one or two or more of the clams, clams, and mussels are mixed, and then extracted at 100° C. to 110° C. for 2 hours, and here again green onions , radish, onion and salt are added and extracted at 90°C to 102°C for 35 minutes to prepare a bean extract.

When preparing the bean sprouts extract, the bean sprouts are put through an extraction process at a temperature of 100°C to 110°C for 20 minutes, red pepper seeds are added and extracted again at 90°C to 100°C for 20 minutes, and then filtered to prepare a bean sprouts extract.

The broth composition having the effect of relieving hangover and improving liver function containing the herb extract prepared by the present invention provides an effect of relieving hangover caused by an increase in alcohol intake. It also restores liver function caused by excessive drinking.

In addition, the present invention has the effect of further increasing the hangover relieving effect of hutgae tree by preparing a broth composition with bean sprouts by mixing heotgae tree concentrate.

In addition, the present invention can provide a hangover-relieving broth composition that tastes good to consumers' tastes by using seafood, such as clams, mussels, and clam meat together to provide both taste and nutrition.

Hereinafter, a method for preparing a broth containing bean sprout extract and having an effect of relieving a hangover and improving liver function according to the present invention and a composition thereof will be described in detail with reference to Examples. The present invention is not limited to the embodiments disclosed below, but may be implemented in a variety of different forms, and is provided to completely inform those of ordinary skill in the art to which the present invention pertains to the scope of the invention. will be. Further, it should be construed that the present invention includes all embodiments falling within the scope of the appended claims.

The present invention relates to a method for producing a broth containing a bean sprout extract having the effect of relieving a hangover and improving liver function. The broth composition of the present invention is obtained by mixing 70 to 80 parts by weight of a sub-ingredient mixture containing dried kelp and dried shiitake mushrooms in 100 parts by weight of water, and extracting the sub-ingredient composition by heating at a temperature of 90 to 105° C. for 1 to 2 minutes. manufacture 0.1 to 1 parts by weight of dried kelp used in the auxiliary material mixture is added, and 0.1 to 5 parts by weight of dried shiitake mushrooms are mixed and heated at a boiling temperature for 1 to 2 minutes to prepare a kelp extract.

As described above, dried kelp not only provides a deep taste of the broth composition, but also serves as a seasoning.

By preparing a seafood kelp extract including seafood in the kelp extract, it provides the deep taste and nutrition of seafood to promote the hangover relieving effect of the broth composition, and provides nutrients for improving liver function. The seafood is used by further mixing 30-40 parts by weight of clam meat, 5-10 parts by weight of clams, and/or 5-10 parts by weight of mussels, 100-200 at a temperature of 100-110° C. after adding the seafood. Extract by heating for minutes.

35-40 parts by weight of bean sprouts are mixed with the seafood kelp extract to prepare a broth composition adding the hangover function of bean sprouts. Bean sprouts are added to the seafood kelp extract and then heated to a temperature of 100 to 110° C. to prepare a bean sprouts extract.

Then, the bean sprouts broth is prepared by mixing 1-2 parts by weight of the Heotgae tree concentrate with 100 parts by weight of the bean sprouts extract. The hutgae tree concentrate is a concentrated solution obtained by mixing 5-50 parts by weight of dried huotgae tree with 100 parts by weight of water and then heating it for 100-300 minutes at a temperature of 100-120° C. and hot water extraction.

Hedgehog concentrate or extract promotes the decomposition of acetaldehyde to quickly recover a hangover caused by excessive drinking. In other words, it helps to activate hepatocytes by releasing toxins that cause a decrease in liver function. In addition, it promotes diuresis, helps arthritis dogs and relieves stress.

When preparing the bean sprouts extract, red pepper seeds are mixed with the auxiliary material mixture to improve the taste of the broth composition, and in this case, it is preferable to mix 1 to 5 parts by weight of red pepper seeds. It is preferable to mix the red pepper seeds with the soybean extract and then heat at a temperature of 90 to 100° C. for 10 to 30 minutes.

When preparing the bean sprouts extract, the flavor is enhanced by further including seasoning raw materials in the sub-ingredient mixture to increase the deep taste of the broth composition. The seasoning raw material is mixed with 3 to 10 parts by weight of green onion, 2 to 8 parts by weight of radish, 2 to 6 parts by weight of onion and/or 0.5 to 2 parts by weight of salt to the bean extract, and then 20 to 40 at a temperature of 98 to 120 ° C. Heat for a minute.

1. Composition of the sub-material mixture

The composition of the auxiliary material mixture used in the bean sprouts extract of the present invention may be the same as the composition described above as an embodiment.

2. Composition of bean sprouts extract

The composition of the bean sprouts extract of the present invention may be formulated in the same ratio as described above in one embodiment.

go. Establishment of optimal conditions for bean sprouts/hutgae mixture through sensory palatability evaluation

In order to establish the conditions of the bean sprouts mixture (BH) by adding various concentrations of the bean sprouts extract (BSM), the overall palatability of smell and taste was confirmed. The sensory test of H. wormwood extract was evaluated with six items including color, sweetness, off-flavor, grassy taste, fishy taste, and overall preference. 20 college students in their 20s were selected and conducted.

3. Determination of the content of Heotgae extract through sensory evaluation

(Analysis of physicochemical properties of optimal bean sprout extract)

1) Materials and methods

go. HPLC analysis

HPLC analysis was performed using HPLC-PDA (Shinmadzu Inc., Walnut Creek, CA, USA), and the sample was analyzed after filtration with a 0.45 μm membrane filter, and the indicator material ampelopsin was purchased from ChemFaces and used. (ChemFaces Biochemical Co., Ltd. Wuhan, China) The analysis conditions are as follows.

4. HPLC analysis conditions

sample ampelopsin column Sunfire (waters) C ₁₈ (4.6 mm X 250mm, 5μm) column temperature 30℃ flow rate 1 ml/min injection amount 10 μl wavelength 290 nm analysis time 30 min mobile phase
A (0.05% phophoric acid)
B (ACN)
time (min) AB
0 to 4 95% 5%
4 to 10 95 to 50 5 to 50%
10 to 20 50 to 10% 50 to 90%
20 ~ 22 10 ~ 50% 90 ~ 50%
22 ~ 23 50 ~ 95% 50 ~ 5%
30 95% 5%

me. Analysis of free sugars and organic acids

5. Free Sugar and Organic Acid Analysis Conditions

analysis conditions component analysis free sugar organic acid column IonPac AS11-HS Analytical, 4-mm InertsilODS-3V
(250x4.6mm ID) guard column IonPac AG11-HC (4 × 50 mm) CarboPAC TM-PA10
(4 × 250 mm) eluent 23 mM Potassium hydroxide 0.1 M Ammonium dihydrogenphosphate + Phosphoric acid (pH 2.5) flow rate 1.0 mL/min 1.0 mL/min injection amount 10 μL 20 μL detector ELSD RI

All. Free Amino Acid Analysis

For free amino acid analysis, 25 mg of sulfosalicylic acid was added to 10 mL of sample, left for 4 hours at 4°, centrifuged (50,000 rpm, 30 minutes) to remove proteins, and the supernatant was filtered with a 0.22 μm membrane filter. The filtrate was taken and used as an analysis sample, and the analysis conditions are as follows.

6. Free Amino Acid Analysis Conditions

Analysis instrument name Biochrom 20 (Pharmacia) column Ultrapac 11 cation exchange resin
(11 μm ±2 μm, 200 mm) column temperature 46~88℃ flow rate Buffer 40 mL/hr, Ninhydrin 25 mL/hr pH buffer 3.20~10.0 analysis time 90 min

la. Inorganic component analysis

Inorganic component analysis was performed by the wet decomposition method. Add 25 mL of decomposing agent (HCIO4: H2SO4: H2O2 = 9: 2: 5, v/v) to 100 mL of sample solution, heat slowly at low temperature, decompose on a hot plate until completely colorless, and filter (Whatman No.2) was used and 100 mL was used, and the sample was analyzed under the following conditions using an atomic absorption spectrometer.

7. Conditions for Inorganic Analysis

analysis conditions Inorganic component analysis (AA-6501GS(SHIMADZU)) Ca Fe K Mg Mn Cu Na Zn Wavelength (nm) 422.7 248.3 766.5 285.2 279.5 324.8 330.2 213.9 Current (mA) 10 12 10 8 10 6 10 8 Slit width (nm) 0.5 0.2 0.5 0.5 0.2 0.5 0.2 0.5 lighting mode BGC-D2 BGC-D2 Non-BGC BGC-D2 BGC-D2 BGC-D2 Non-BGC BGC-D2 Burner width (nm) 7 7 7 7 7 7 7 7 Fuel gas flow (/min) 2.0 2.0 2.0 1.8 2.0 1.8 1.8 2.0

mind. Determination of total polyphenol content

Total polyphenol content was measured according to the Folin-Ciocalten (Gao, X., Bjork, L., Trajkovski, V. and Uggla, M. 2000) method. To 0.1 ml of sample, 8.4 ml of distilled water and 0.5 ml of 2 N Folin-Ciocalten reagent (Sigma-Aldrich, Co., ST. Louis, MO, USA) and 20% Na ₂ CO ₃ (Junsei Chemical Co., Ltd, Japan) 1 ml was added and left for 2 hours. The absorbance of the samples to which all reagents were added was measured at 725 nm using a UV/Vis-spectrophotometer (U-1800, Hitachi), and the amount was converted using gallic acid (Sigma-Aldrich, Co.) as a standard curve. .

bar. Determination of total flavonoid content

(Abdel-Hameed, E. S. S. 2009) was modified to determine the total flavonoid content. 0.15 ml of 5% sodium nitrite was added to 1 ml of the sample, and after reaction at 25° C. for 6 minutes, 0.3 ml of 10% aluminum chloride was added and left for 5 minutes. After that, 1 ml of 1 N NaOH was added and stirred. The absorbance was measured at 510 nm, and the amount was converted using rutin hydrate (Sigma-Aldrich Co.) as a standard curve.

(Analysis of physicochemical properties of optimal bean sprout extract)

2) Results and considerations

go. HPLC analysis

8. Ampelopsin content analysis

¹⁾ BSM: Bean sprout extract

²⁾ HDE: 1.5% Hovenia dulcis extract

³⁾ BH: Bean sprout · Hovenia dulcis mixture

The results of analyzing the ampelopsin content of each sample are shown in the table above. In BSM, HDE, and BH, the ampelopsin contents of HDE and BH were richer than those of BSM without sorghum at 1.947 ppm, 10.218 ppm, and 10.524 ppm, respectively, and the highest content was confirmed in BH.

go. free sugar

9. Changes in free sugar content of BSM, HDE, and BH

¹⁾ BSM: Bean sprout extract

²⁾ HDE: 1.5% Hovenia dulcis extract

³⁾ BH: Bean sprout · Hovenia dulcis mixture

The results of measuring the change in the free sugar content of each sample are shown in the table above. In BSM, sucrose was 60 ppm, glucose was 215 ppm, and fructose was 257 ppm. In HDE, sucorse was 294 ppm, glucose was 368 ppm, and fructose was 432 ppm. The concentrations of sucorse, glucose and fructose in BH were 375 ppm, 645 ppm and 738 ppm.

me. organic acid

10. Changes in free acid content of BSM, HDE, and BH

¹⁾ BSM: Bean sprout extract

²⁾ HDE: 1.5% Hovenia dulcis extract

³⁾ BH: Bean sprout · Hovenia dulcis mixture

⁴⁾ ND: Not detected

The results of measuring the change in the free sugar content of each sample are shown in the table above. Malic acid, the main organic acid detected, is known to improve the flavor of food and was analyzed at 559 ppm, 919 ppm and 1451 ppm in BSM, HDE and BH, respectively, and the highest content was detected in BH.

All. free amino acids

11. Changes in free amino acid content of BSM, HDE, and BH

¹⁾ BSM: Bean sprout extract

²⁾ HDE: 1.5% Hovenia dulcis extract

³⁾ BH: Bean sprout · Hovenia dulcis mixture

⁴⁾ ND: Not detected

The two free amino acids most detected in BSM were taurine and arginine, glutamic acid and alanine in HDE, and taurine and arginine in BH. In addition, the total free amino acid contents of BSM, HDE and BH were detected to be 97.74 μg/ml, 2.63 μg/ml and 92.05 μg/ml, respectively. As reported in this study, the reason for the difference in the content of amino acids detected in each sample is that the content of free amino acids detected in each sample changes due to differences in the chemical composition of the samples or the content and type of free amino acids eluted therefrom. Also, there was a difference in the free amino acid content of each of BSM, HDE, and BH due to these causes.

la. minerals

12. Changes in the content of inorganic components of BSM, HDE, and BH

¹⁾ BSM: Bean sprout extract

²⁾ HDE: 1.5% Hovenia dulcis extract

³⁾ BH: Bean sprout · Hovenia dulcis mixture

⁴⁾ ND: Not detected

The results of analyzing the inorganic component content of each sample are shown in the table above. A total of eight minerals were detected, such as potassium (K), magnesium (Mg), sodium (Na), calcium (Ca), iron (Fe), manganese (Mn), zinc (Zn), and copper (Cu). As a result, BSM, HDE, and BH showed the highest values in Zn, Fe, and Mn among mineral contents, and in particular, BH showed higher values than BSM and HDE at 20 ppm and 2.84 ppm in Fe and Mn.

mind. Total polyphenol content

13. Determination of total polyphenol content of BSM, HDE and BH

¹⁾ GAE: Galic acid equivalent

²⁾ BSM: Bean sprout extract

³⁾ HDE: 1.5% Hovenia dulcis extract

⁴⁾ BH: Bean sprout · Hovenia dulcis mixture

The content of total polyphenol compounds was 957.1 μg/ml, showing the highest content, and the contents of BSM and HDE were 531 μg/ml and 500.6 μg/ml, respectively, indicating a significant difference from BH.

bar. Total flavonoid content

14. Determination of total flavonoid content of BSM, HDE, BH

¹⁾ QE: Quercetin equivalent

²⁾ BSM: Bean sprout extract

³⁾ HDE: 1.5% Hovenia dulcis extract

⁴⁾ BH: Bean sprout · Hovenia dulcis mixture

The total flavonoid content was as high as 601.93 μg/ml for BH, 373 μg/ml for BSM and 367 μg/ml for HDE, showing a similar trend to the polyphenol content above.

(Verification of antioxidant activity of bean sprouts/Hunggae mixture)

1) Materials and methods

go. DPPH radical scavenging activity

The DPPH radical scavenging activity of each sample was measured according to the method (Blois, M. S. 1958). The absorbance was measured at 517 nm using the reducing property of α,α'-diphenyl-β-picrylhydrazine (DPPH). For each sample and control, 0.1% α-tocopherol and 1 ml of 0.1% dibutylated hydroxytoluene (BHT) were mixed with 3 ml of a 0.4 mM DPPH solution with a vortex mixer for 5 seconds, and reacted in a dark place for 30 minutes to measure absorbance measured. Control was expressed as the ratio of decrease in absorbance to control by adding 1 ml of ethanol instead of the sample.

me. ^ABTS radical scavenging activity

(Biglari, F., AIKarkhi, A. M. F. 2008) ABTS radical scavenging activity for each sample was measured. 7 mM 2,2'-Azobi(2-aminopropane) dihydrochloride (Sigma-Aldrich Co.) was mixed with 2.45 mM ABTS and reacted in the dark at 23° C. for 16 hours. The concentration of the ABTS solution was measured at an absorbance of 734 nm, and was adjusted using distilled water so as to have an absorbance of 0.70*?*. 0.1 ml of the sample and 3.9 ml of ABTS solution were mixed, vortexed, and reacted at room temperature for 6 minutes. After the reaction was completed, absorbance was measured at 734 nm with a UV/Vis-spectrophotometer (U-1800, Hitachi). ABTS radical scavenging activity was expressed as a reduction ratio (%) of absorbance based on the control.

All. reducing power

The reducing power was measured by modifying the method of (Yildirim, A., Mavi, A. and Kara, A. A. 2001). To 1 ml of each sample, 2.5 ml of phosphate buffer (0.2 M, pH 6.6) and 2.5 ml of potassium ferricyanide (1%, w/v) were added and stirred, followed by reaction at 50° C. for 30 minutes. After the reaction was terminated by adding 2.5 ml of trichloroacetic acid (10%, w/v) to the reaction solution, it was centrifuged at 3,000 rpm for 10 minutes. Take 1 ml of the supernatant, put it in a test tube, add 1 ml of distilled water and 0.2 ml of FeCl3 (0.1%, w/v), and measure the absorbance at 700 nm with a UV/Vis-spectrophotometer (Hitachi).

la. Hydrogen peroxide scavenging activity

, H. E. 1985)의 방법을 이용하여 시료들을 100 μl씩 96 microwell plate에 넣고 20 μl의 hydrogen peroxide (Junsei Chemical Co., Ltd, Japan)를 첨가시켜 37℃의 incubator에서 5분 동안 반응시켰다. 반응이 끝난 후, 1.25 mM ABTS (Sigma-Aldrich, Co.)와 peroxidase (1 unit/ml; Sigma-Aldrich, Co., ST. Louis, MO, USA)를 각각 30 μl씩 첨가하고 교반하여 37℃의 incubator에서 10분간 반응시킨 후, 405 nm에서 microplate reader를 이용하여 흡광도를 측정하였다.The scavenging activity of hydrogen peroxide (H2O2) is (M

, HE 1985), 100 μl of each sample was placed in a 96 microwell plate, 20 μl of hydrogen peroxide (Junsei Chemical Co., Ltd, Japan) was added, and reacted in an incubator at 37° C. for 5 minutes. After the reaction was completed, 30 μl of each of 1.25 mM ABTS (Sigma-Aldrich, Co.) and peroxidase (1 unit/ml; Sigma-Aldrich, Co., ST. Louis, MO, USA) was added and stirred at 37°C. After incubation for 10 minutes in the incubator, absorbance was measured at 405 nm using a microplate reader.

mind. SOD-like activity

SOD-like activity was measured by the method (Marklund S, Marklund G. 1975). That is, 150 μl of Tris-HCl buffer (pH 8.2) and 10 μl of 7.2 mM pyrrogallol (Sigma-Aldrich) were added to 10 μl of each sample, mixed, and reacted at room temperature for 10 minutes. After that, 50 μl of 1N HCl was added to stop the reaction, and absorbance was measured at 420 nm using an ELISA reader (Thermo Scientific).

(Verification of antioxidant activity of bean sprouts/Hunggae mixture)

2) Results and considerations

go. DPPH radical scavenging activity

As positive controls, 0.1% α-tocopherol and 0.1% BHT showed DPPH radical scavenging activity of 60.93% and 66.30%. However, BH was measured to be 89.94% higher than that of the positive control group, and showed a significant difference from BSM and HDE having activities of 83.94% and 83.26%, respectively.

15. Changes in DPPH radical scavenging activity.

me. Observation of liver tissue changes in chronic alcohol-administered animals

The results of morphological and pathological observations of livers from rats chronically ingested with alcohol are as follows. From the morphological observation, it was confirmed that the liver of group C treated with alcohol alone was yellowish-brown compared to group N. As a result of observing the change of fat in the liver tissue using the H&E staining method, it was confirmed that the intracellular lipids in the liver cells increased in group C, and the lipids decreased when each sample was treated. In particular, the BH group showed a similar trend to the N group.

Fig. Morphological observation of liver tissue from chronic alcohol-administered rats. N: Normal, C: Alcohol, PC: Silymarin, BSM: Bean sprout extract, HDE: 1.5% Hovenia dulcis extract, BH: Bean sprout Hovenia dulcis extract.

Fig. Pathological observation through H&E staining of chronic alcohol-administered rat liver tissue. N: Normal, C: Alcohol, PC: Silymarin, BSM: Bean sprout extract, HDE: 1.5% Hovenia dulcis extract, BH: Bean sprout Hovenia dulcis extract.

Claims (8)

In the method for producing broth containing bean sprout extract, which has the effect of relieving hangover and improving liver function,
The broth is prepared by mixing 70 to 80 parts by weight of a sub-ingredient mixture containing dried kelp and dried shiitake mushrooms in 100 parts by weight of water, and extracting it at a temperature of 90 to 105° C. to prepare a sub-ingredient composition;
Preparing a bean sprouts extract by mixing 35-40 parts by weight of bean sprouts with the auxiliary material composition and then heating to a temperature of 100-110°C; and
Method for producing a broth composition having the effect of relieving a hangover and improving liver function containing bean sprouts extract, characterized in that the bean sprouts broth is prepared by mixing 1 to 2 parts by weight of the bean sprouts extract with 100 parts by weight of the bean sprouts extract
The method of claim 1,
A hangover relieving agent containing bean sprouts extract, characterized in that 0.1 to 1 parts by weight of dried kelp contained in the auxiliary material mixture and 0.1 to 5 parts by weight of dried shiitake mushrooms are mixed and extracted by heating at a boiling temperature for 1 to 2 minutes Method for producing broth composition having liver function improvement effect
3. The method of claim 1 or 2,
30-40 parts by weight of clam meat, 5-10 parts by weight of clams, and 5-10 parts by weight of mussels in the auxiliary material mixture are further mixed and then heated at a temperature of 100-110° C. for 100-200 minutes to extract Method for producing a broth composition containing bean sprouts extract characterized in that it has the effect of relieving hangover and improving liver function
3. The method of claim 1 or 2,
1 to 5 parts by weight of red pepper seeds are mixed with the sub-ingredient mixture, and then heated for 10 to 30 minutes at a temperature of 90 to 100 ° C. Method for producing a broth composition having the effect of relieving a hangover and improving liver function containing bean sprouts extract
4. The method of claim 3,
1 to 5 parts by weight of red pepper seeds are mixed with the sub-ingredient mixture, and then heated for 10 to 30 minutes at a temperature of 90 to 100 ° C. Method for producing a broth composition having the effect of relieving a hangover and improving liver function containing bean sprouts extract
The method of claim 1 or 2, wherein
A seasoning raw material is further included in the auxiliary material mixture, wherein the seasoning raw material is mixed with 3 to 10 parts by weight of green onion, 2 to 8 parts by weight of radish, 2 to 6 parts by weight of onion, and 0.5 to 2 parts by weight of salt, followed by a temperature of 98 to 120 ° C. Method for producing a broth composition having the effect of relieving a hangover and improving liver function containing bean sprout extract, characterized in that it is heated at a temperature for 20 to 40 minutes
4. The method of claim 3,
A seasoning raw material is further included in the sub-ingredient mixture, wherein the seasoning raw material is mixed with 3 to 10 parts by weight of green onion, 2 to 8 parts by weight of radish, 2 to 6 parts by weight of onion, and 0.5 to 2 parts by weight of salt, followed by a temperature of 98 to 102 ° C. Method for producing a broth composition having the effect of relieving a hangover and improving liver function containing bean sprout extract, characterized in that it is heated at a temperature for 20 to 40 minutes
6. The method of claim 5,
A seasoning raw material is further included in the sub-ingredient mixture, wherein the seasoning raw material is mixed with 3 to 10 parts by weight of green onion, 2 to 8 parts by weight of radish, 2 to 6 parts by weight of onion, and 0.5 to 2 parts by weight of salt, followed by a temperature of 98 to 102 ° C. Method for producing a broth composition having the effect of relieving a hangover and improving liver function containing bean sprout extract, characterized in that it is heated at a temperature for 20 to 40 minutes