WO2020262767A1 - Preparation method for off-flavor-removed oriental herb ingredient extract - Google Patents

Abstract

The disclosure relates to a preparation method for an off-flavor-removed oriental herb ingredient extract, and more specifically, the method comprising: a pre-treatment step for oriental herb ingredients, a step for extracting the oriental herb ingredients having gone through the pre-treatment step, a step for filtering extracted oriental herb ingredients, and a step for concentrating filtered oriental herb ingredients. The extract prepared through the process is free of the unique off-flavor of oriental herb ingredients.

Description

Method for preparing extract of oriental medicine material with off-flavor removed

The disclosed content relates to a method of preparing an extract of oriental herbal materials from which off-flavor has been removed, and more particularly, to a method of preparing an extract from which off-flavor peculiar to oriental herbal materials is removed comprising a pretreatment step, an extraction step, a filtration step, and a concentration step.

With the recent development of the industrial economy, the dietary structure of modern people is diversifying, and foods such as instant foods, carbonated drinks and fast foods are popularly sold.

However, these foods have a problem in that diseases and the like occur due to an imbalance of nutrients. As a result, nutritional and health-oriented functional foods emerged, and the market continues to expand and grow. Globally, the market for functional beverages using plant-based ingredients with ingredients that help maintain health or prevent diseases such as fruits, herbs, and vegetables is growing, and the preference for luxury tea is steadily maintained due to the increase in disposable income per capita. Acting as a driving force, tea and beverage products upgrade existing products or emphasize functionality, leading to a high-end trend. In the domestic beverage market, health-functional beverages are growing with strong sales along with the launch of various new products such as vitamins, fatigue recovery, and hangover relief beverages.

In line with this, methods of utilizing oriental medicine ingredients as functional foods are being sought, but herbal ingredients are generally bitter and have a spicy taste, and those that are expressed as sweet taste have the characteristic smell, astringency, and sour taste of the medicinal material. Nausea appears in the stomach, and the situation is that it is burdensome for people to eat as a whole.

As a conventional technique for removing the odor of herbal materials, registered patent publication 10-0876543 (announcement date: Dec. 31, 2008), “Oriental fermented beverages using herbal medicinal materials and its manufacturing method”, Registered Patent Publication 10- According to 0731991 (announcement date: June 25, 2007), "a kimchi sauce composition using jasmine from which the smell of herbal medicine has been removed and a method for manufacturing the same" was known. However, the prior art as described above has a problem in that the process is complicated, such as inoculating lactic acid bacteria, and cannot be applied to various fields.

Disclosed is to provide an extract from which off-flavors peculiar to oriental herbs are removed as a method for preparing an extract of oriental herbal materials comprising a pretreatment step, an extraction step, a filtration step and a concentration step.

As an embodiment, the content of this disclosure is a pretreatment step of washing the herbal ingredients in 150% to 200% water based on the total weight of the herbal ingredients and then steaming them in a steamer, hot water extraction and distillation extraction of the herbal ingredients subjected to the pretreatment step. , 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 by any one of a filter network, a filter, and a method of centrifugation, and the filtrate through the filtration step It describes a method for producing an extract of oriental medicine material from which off-flavor is removed, comprising the step of concentrating under reduced pressure.

The herbal ingredients are roots and tubers such as gobon, gold, saengjihwang, dokhal, reed root, licorice, gentiana, wolfberry root, nokgak, deer antler, dansam, angelica, gilgyeong, strip, mansam, maekmundong, moset, baeksuoh, It is composed of one or more selected from the group consisting of iron wool, Sukjihwang, Wonji, Peony, Sasam, Jeonsilsam, Valerian, Chichi, Jihwang, Cheonma, Cheonmundong, Arrowroot, Hasuoh, Handokdan, Hwanggi, and Sapju Root,

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 one or more selected from the group consisting of the above-ground part, leaf type, 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 (wooden gin), as flesh meats such as gardenia, gorilla, dermis, aloe, sage, pistil, cheongpi, crust, aloes, saffron berry, coriander, goji berry, golden cherry tree, daemun, 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 as hyunggae, gocho, gold and silver flowers, cloves, plum blossoms, gamguk, gold buddha, lamiaceae, saffron, arrowroot, and lychee,

As a seed, it is composed of one or more selected from the group consisting of naboja, bismuth, thorny 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.

The method for preparing the extract of oriental herbal ingredients from which off-flavor has been removed as described above has an excellent effect of providing an extract from which the unique taste and odor of oriental herbal ingredients is removed.

1 is a flow chart showing a method of manufacturing the disclosed herbal material extract from which off-flavor is removed.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that one of ordinary skill in the art can easily implement the invention, This does not mean that the technical spirit and scope of the present invention are limited.

<Method of manufacturing extract of herbal ingredients>

The disclosed method for preparing an extract of oriental medicine material from which off-flavor has been removed is a pre-treatment step 100, which is steamed in a steamer after washing the herbal material in 150% to 200% water based on the total weight of the herbal material, and the herbal material subjected to the pre-treatment step. Extraction step 200 of extracting by any one method selected from hot water extraction, distillation extraction, organic solvent extraction, and ultrasonic extraction, and filtering step of filtering the extract obtained through the extraction step by any one selected from a filter network, filter, and centrifugation method (300) and a vacuum concentration step (400) for concentrating the filtrate passed through the filtration step.

The pretreatment step 100 may be performed by adding any one selected from the group consisting of 3 to 5% concentration of vinegar, 5 to 10% concentration of salt, and 20 to 35% concentration of alcohol.

At this time, the oriental medicine ingredients are Gobon, Gold, Saengjihwang, Dokhal, Reed Root, Licorice, Gentiana, Gugija Root, Nokgak, Deer antler, Dansam, Angelica, Gilgyeong, Band, Mansam, Maekmundong, Moset, Baeksu-Oh, Sukjihwang, Sukjihwang, Wonji , Peony, Sasam, Jeonsilsam, Valerian, Chichi, Jihwang, Cheonma, Cheonmun-dong, Arrowroot, Hasuo, Handokdan, Hwanggi, and Sapju Root, or

Broiler branch, Gobon, Ginger, Nogeun, Pogongyeong, Gigolpi, Eumbark, Sangji, Ogapi, Creation, Health, Broiler, Goryanggang, Mistletoe, Gujeolcho, Duchung, Lily, Mulberry branch, Mulberry root bark, Sanyak, Seokchangpo, Achul, Consists of one or more selected from the 2 groups consisting of thistle, king elm bark, man-made, and cheonggung, or

It is composed of one or more selected from the three groups consisting of peppermint, perilla leaf, Eoseongcho, Gokgisaeng, Baechohyang (Kwakhyang), Injinho, Thyme, Bi leaf, Mugwort, Lotus leaf, Ginkgo biloba, Motherwort, Chazgi leaf, Cypress,

Gardenia, gorilla, dermis, aloe, sage, pistil, cheongpi, crust, aloe vera, dogwood fruit, coriander fruit, goji berry, golden cherry tree, daejangyang, myrrh, bokbunja, mulberry fruit, mountain jujube, hawthorn, cornus milk, schisandra, yonganyuk Consists of at least one selected from 4 groups consisting of, nutmeg, ripened, tabasheer, crust, brier fruit, nebula, and pictorial tree fruit,

Consists of one or more selected from the 5 groups consisting of Hyeonggae, Gocho, Gold and Silver Coins, Cloves, Plum Blossoms, Gamguk, Gold Buddhism, Lamiaceae, Saffron, Arrowroot, and Hangar Flower,

Consists of one or more selected from the 6 groups consisting of inner-bokja, visa, spiny lotus seeds, copper fruit seeds, casualties, hemp seeds, lotus seeds, chazugi seeds, tosaja, and fenugreek,

It can be accomplished with one or more selected from the 7 groups consisting of Bokryeong, Baekgangjam, and Bokshin.

The group classification of herbal ingredients is divided by the properties of herbal ingredients. Group 1 is roots and tubers, group 2 is stems, branches, bark, rhizomes, tubers, and outposts, and group 3 is aboveground and leaves. Group 4 is fruit, peel, resin, and flesh, Group 5 is flower, flower bud, flower stalk, leaf, Group 6 is seed, and Group 7 is sclerodermal fermented herbal medicine, and each group is for convenience. The herbal ingredients disclosed in the present invention as divided according to the above are not limited to the above-listed ingredients, and various edible ingredients may be used.

In the pretreatment step, the herbal material is selected from the group consisting of roots, tubers, stems, branches, bark, rhizomes, tubers, outposts, seeds, and scleroderma fermented herbs according to the type of herbal material. In the case of any one or more, rinse for 10 to 15 minutes, and the herbal material is selected from the group consisting of ground, leaves, fruits, pericarps, resin (wooden), fruit meat, flowers, buds, convex and leaves. In the case of any one or more, it may be made by rinsing for 5 to 10 minutes.

In a manufacturing method having another pre-treatment step (100), the herbal ingredients are placed in a container heated with low heat, with 2 to 5% salt, 5 to 10% brewed vinegar, 10 to 15% alcohol and 10 to 15% of the total weight of the herbal ingredients. A pretreatment step of adding and roasting any one selected from the group consisting of% ginger juice, and an extraction step of extracting the herbal material that has undergone the pretreatment step by any one method selected from hot water extraction, distillation extraction, organic solvent extraction, and ultrasonic extraction ( 200), comprising a filtration step (300) of filtering the extract obtained through the extraction step by any one selected from a filter net, a filter, and a method of centrifugation, and a vacuum concentration step (400) of concentrating the filtrate through the filtration step Can be.

The salt used in the other pretreatment step (100) is filtered after dissolving it by adding salt at a concentration of 5 to 7% to 150 to 200% water based on the total weight of the herbal material, and the raw river juice is the weight of ginger and ginger. You can add 30-50% water, squeeze it, or crush the ginger, add 50-70% water to the weight of the ginger, and boil it twice.

In the pretreatment step (100), after diluting 5-15% of honey by weight of water in 65-85 ℃ water, the herbal ingredients are roots, tubers, stems, branches, bark, rhizomes, In the case of any one or more selected from the group consisting of tubers, outposts, seeds, and scleroderma fermented herbs, 10 to 15 minutes, herbal ingredients are ground type, leaves, fruit, pericarp, resin, and flesh , Flowers, buds, flower convection, and any one or more selected from the group consisting of side dishes, it is possible to immerse for 5 to 10 minutes, then take out and fry using a container heated in low heat.

If the smell of the herbal ingredients roasted in the pretreatment step 100 does not fall to the desired level, additionally, it can be steamed using steam only to the extent that the surface becomes slightly damp. At this time, it may be made by adding any one selected from the group consisting of 15 to 20% of the total weight of the herbal ingredients, 5 to 10% of brewed vinegar, and 25 to 30% of alcohol. Depending on the nature of the herbal ingredients, the steaming step is diluted in water at 65-85℃ and 5-15% of honey is diluted with respect to the weight of the water, and the herbal ingredients are roots, tubers, stems, branches, bark, and roots. In the case of any one or more selected from the group consisting of stems, tubers, outposts, seeds and scleroderm fermented herbs, soak them for 10 to 15 minutes, take them out, and steam them for 10 to 15 minutes, and herbal ingredients are above ground type, leaves, fruits In the case of any one or more selected from the group consisting of pericarps, resins, fruit meats, flowers, buds, convex and leaves, it is possible to immerse them for 5-10 minutes and then take them out and steam them for 5-10 minutes. .

Herbal ingredients can be sliced and used for effective extraction before the pretreatment step. In addition, the roasting process is a method of allowing alcohol, vinegar, salt, etc. to soak into the drug tissue well, so it is desirable to even heat the fire and stir constantly to evenly heat it when roasting.

When steaming in a steamer, it is desirable to steam it only to the extent that the outside is slightly moist, and when roasting, it is desirable to fry until the outside is yellow.

The hot water extraction in the extraction step 200 is obtained by extracting the herbal material that has passed through the pre-treatment step 100 by adding water 10 times the total weight of the herbal material and extracting it twice or three times at 100° C. for 4 to 6 hours, In the distillation extraction of the extraction step 200, the herbal ingredients that have gone through the pre-treatment step 100 are added 10 times the weight of the herbal ingredients, and the medicines are soaked and taken out for 60-80 minutes, compared to the total weight of the herbal ingredients. After adding %-200% of water, when heated to 100℃, lower the temperature to maintain 65-85℃ and cook for 120~180 minutes, and when the hot water solution reaches 70%~120% of the added water, debris is removed. Separately and after performing the heating process 2 to 3 times, the hot water is put into a distillation extractor in a clean room, extracted at 105 ~ 108 °C, and stored refrigerated for one day to precipitate inorganic salts, and the organic solvent of the extraction step (200) Extraction is made by adding 200 to 300% of the total weight of the herbal ingredients to the herbal ingredients that have gone through the pretreatment step 100 with ethanol at a concentration of 30% or 70%, so that the herbal ingredients are roots, tubers, stems, In the case of any one or more selected from the group consisting of eggplants, bark, rhizomes, tubers, outposts, seeds, and sclerodermal fermented herbs, 42 to 48 hours, herbal ingredients are ground type, leaves, fruits, pericarp , In the case of any one or more selected from the group consisting of resin (wooden), fruit meat, flowers, buds, flower convection and leaf, it is immersed at room temperature for 36 to 40 hours, and ultrasonic extraction of the extraction step 200 Using a silver ultrasonic disperser, 30% or 70% concentration of ethanol is added to the herbal ingredients that have undergone the first, second, or third pretreatment processes, 10 times the total weight of the herbal ingredients, and ultrasonic waves of 38-42 kHz at 40-45℃ After extraction for 60 to 90 minutes, extract three times at intervals of 60 minutes, or use an ultrasonic disperser to add 10 times water to the total weight of the herbal ingredients to the herbal ingredients that have gone through the pretreatment step (100), and use ultrasonic waves at 38 to 42 kHz. 60-90 minutes It may consist of extracting three times at 60-minute intervals after extraction.

Since it is meaningless to increase the extraction time of the herbal material after equilibrium is achieved, it is preferable to extract within the given time. If the given time is exceeded, unpredictable results may occur, such as dissolution of impurities other than the active ingredient and hydrolysis of the active ingredient.

As an extraction solvent, water is one of the commonly used solvents. As a solvent, it is economical and can be easily obtained. It has a large polarity and a wide dissolution range. In herbal ingredients, alkaloid salts, glycosides, bitter taste, organic acid salts, tannins, proteins, sugars, resins, pigments, polysaccharides (fructose, mucosa, soup sugar, starch, etc.), enzymes and small amounts of essential oils are all contained. It can be leached with water. Ethanol is a medium polar solvent and has a dissolving ability between polar and non-polar. It dissolves some water-soluble components, such as alkaloids, salts, and glycosides, and can also dissolve resins, essential oils, lactone, aromatic, hydro carbons compounds, and small amounts of fat that are soluble in non-polar solvents. Ethanol can be mixed with water in any ratio, and since the solubility of chemical components of various herbal medicines changes according to the concentration of ethanol, active ingredients can be selectively leached at different concentrations. The higher the concentration of ethanol, the greater the solubility of essential oil components, free alkaloids, and resins.

The extraction step 200 may be extracted by mixing two or more materials instead of one material.

In the filtration step 300, the filtration net 310 is 100 to 200 mesh, the filter 320 is 10 to 100 μm, the centrifugation 330 is preferably performed under conditions of 6,000 to 12,000 rpm, and the filtration step 300 ) Should be repeated 3~5 times to remove impurities.

In the concentration step 400, when water or purified water is used as the extraction solvent in the extraction step 300, concentration under reduced pressure is performed at 85°C or less, and 50-60°C when the solvent is extracted with alcohol such as ethanol or extracted at low temperature. This can be done by concentrating under reduced pressure at.

Water used in the pretreatment step and extraction step may be replaced with purified water.

After the concentration step 400 made of the above process, the preparation of the extract from which the off-flavor of the herbal material is removed is completed.

The herbal material extract prepared by the method for preparing the herbal material extract of the present invention may be contained in, for example, a hangover relief composition. As an example, the composition for relieving a hangover may include an aspartic acid preparation, and a herbal preparation containing the herbal material extract. The herbal material extract may be mixed with the Baeknyeoncho extract, thereby removing off-flavor of the hangover relief composition and further improving sensory properties.

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 if it is in an edible form, such as a beverage, granule, powder, jelly, capsule, pill, or effervescent tablet, for example. 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, for example, nutrients, vitamins, coloring agents, flavoring agents, and the like, and the types of additives 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. 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 crushed 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 for 30 to 90 minutes at a temperature of, for example, 75 to 80°C. The heat treatment-filtration process may be repeated two or three times. When the heat treatment-filtration is repeated, the conditions of the heat treatment may be the same as the second 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 ℃ 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. The roots, stems, leaves, fruits, etc. may be used for the Baeknyeoncho, and the fruits of Baeknyeoncho may be used in the present invention.

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

The herbal preparation of Baeknyeoncho of the present invention may mean that the extract of Baeknyeoncho 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 may be aged at 25° C. for 1 to 20 days, for example, 5 to 9 days. When the Baeknyeoncho fruit is ripened in cider, the extraction efficiency is increased, and 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 ingredient 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, synergy can be exhibited in the hangover relief effect together with the aspartic acid extract.

The herbal material extract of the present invention is prepared by the above-described manufacturing method, and 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 oriental herbal material extract is included in the hangover relief composition, it may exhibit an effect of enhancing the sensory properties while including the active ingredients 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 colors, sugars, nutrients, vitamins, etc., which are used in the general art, in addition to the aspartic acid extract, chinensis extract and herbal material extract. The additives may be included independently of each other in the range of 0.1 to 10% by weight based on the total weight of the hangover relief composition.

Hereinafter, an example of a method for preparing an extract from which off-flavor of the disclosed herbal material is removed, an extract prepared through the method, and an example of a drink composition for relieving a hangover comprising the extract of the herbal material will be described. .

<Example 1>

Add 100g/ml of purified water to 45g of sanyak, add 20% concentration of alcohol, soak for 15 minutes, rinse, steam in a steamer for 10 minutes, 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 over low heat until yellowish, add 100g/ml of purified water to 45g of lotus and rinse for 10 minutes, roast until the surface turns yellow, and then stir-fry until the surface turns yellow. Put in 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 the off-flavor of oriental herbal ingredients was removed.

<Comparative Example 1>

After rinsing 45g of sanyak without pretreatment with flowing purified water once, 1,350g/ml of purified water was added to a pot to prepare an oriental herbal extract extracted three times at 80°C for 5 hours.

Experimental Example 1: Sensory evaluation of herbal extracts

For Example 1 and Comparative Example 1, a sensory test was performed on 25 people living or running business in Pangyo-dong, Seongnam-si, Gyeonggi-do. Ingredients are dry acid, licorice, and 45g each of Yeonjayuk sold by Hanmaeum Pharmaceutical Company (35, Yangnyeongjungang-ro, Dongdaemun-gu, Seoul). For 25 people, the extract and water were diluted 1:2 to make it possible to drink like tea/beverage, so that the unique aroma and bitter astringency of the herbal medicine were evaluated, and the results shown in Table 1 were obtained.

The overall preference of the sensory test was conducted to evaluate the total score of 5 points, and the end taste refers to the taste that lingers in the mouth for 30 seconds to 60 seconds after drinking Example 1 and Comparative Example 1. And the smell is not drinking the extract (beverage), but close the nose.

As can be seen from Table 1, in the case of Comparative Example 1, the astringent taste and smell peculiar to the oriental medicine material was found, but in the case of Example 1 according to the present invention, the off-flavor peculiar to the oriental medicine material was removed.

In Example 1, a method of preparing an extract from which the off-flavor of herbal ingredients is removed by selecting dry acid, licorice, and lotus meat as herbal ingredients was described. However, any herbal ingredients classified by each group were described in the same manner as above. If you do, the same result will occur, and the off-flavor peculiar to herbal ingredients is removed.

<Example 2: 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 floating 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. Aspartic acid extract was prepared by repeating the above process 2 to 3 times until the suspension disappeared. Thereafter, an antifoaming agent and a coagulant were added, cooled at around 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 20% concentration of alcohol, soak for 15 minutes, rinse, steam in a steamer for 10 minutes, 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 over low heat until yellowish, add 100 g/ml of purified water to 45 g of lotus meat, soak for 10 minutes, rinse, fry until the surface turns yellow, and then fry the ingredients that went through the pretreatment step. Put in 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 the off-flavor of oriental 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 in an amount of 30% by weight based on the filtrate, and dried using a spray dryer to prepare a herbal preparation for Baengnyeoncho.

Hangover relief beverage manufacturing

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 3: Including a small amount (25% by weight) of a herbal preparation of Baengnyeoncho>

A hangover-relieving beverage was prepared in the same manner as in Example 2, except that 25% by weight of the herbal preparation of Baengnyeoncho was included.

<Comparative Example 2: Including the extract prepared using water instead of cider>

A hangover-relieving beverage was prepared in the same manner as in Example 2, except that the herbal preparation of Baeknyeoncho prepared using water instead of cider was included.

<Comparative Example 3: Not including Baengnyeoncho extract>

A hangover relieving beverage was prepared in the same manner as in Example 2, except that instead of the herbal preparation obtained after mixing the herbal ingredients with the extract of Baengnyeoncho, the aspartic acid preparation and the herbal preparation obtained by drying the herbal material extract.

<Comparative Example 4: Contains no herbal extracts>

A hangover-relieving beverage was prepared in the same manner as in Example 2, except that the Baeknyeoncho extract was prepared and then dried without the addition of herbal ingredients to prepare a Baeknyeoncho formulation.

<Comparative Example 5: Commercially available drink for hangover relief>

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

<Experimental Example 2: Sensory evaluation of a drink composition for relieving a hangover>

The sensory evaluation was performed by preparing beverage compositions for relieving hangovers of Examples 2 to 3 and Comparative Examples 2 to 5. The inspection personnel selected 10 ordinary people who were recognized for their interest in the experiment and their suitability as inspection personnel, and 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 2 to 3 and Comparative Examples 2 to 5 each for tasting, and the following 10-step 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 2 as an average score. However, in order to evaluate only the organoleptic performance, all inspectors were allowed to drink without drinking.

As shown in Table 2, it was confirmed that the preference degree of Examples 2 and 3 was higher than that of Comparative Example 4 which did not contain the herbal material extract. In addition, the preference degree of Example 2 was higher than that of Comparative Example 5 (commercially available beverage), and Comparative Example 2 including the herbal material extract showed acceptable preference. Accordingly, it can be seen that the herbal material extract exerts an effect of offsetting off-flavor of the Baengnyeoncho extract and aspartic acid extract.

Experimental Example 3: Evaluation of hangover relief efficacy

The compositions of Examples 2 to 3 and Comparative Examples 2 to 5 were prepared to compare the hangover relief efficacy. Five test personnel who responded that their age, sex, physical condition, and normal drinking habits were similar and had a hangover the next day after drinking alcohol were selected. After 2 hours have elapsed after having 5 test personnel drink a certain amount of alcohol (approximately 4 to 7 glasses of soju (individual difference)), each composition is allowed to drink and the next day, headache, heartburn, sleep time On the other hand, according to the evaluation criteria (bad: X normal: △ excellent: ○ very excellent: ◎ ), it was indicated in Table 3 by using symbols. (A week was given per person until the hangover relief efficacy of one composition was evaluated, and the total experiment was performed for 6 weeks.)

As shown in Table 3, in the case of Example 2, 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 2 to 5 in hangover relief efficacy. On the other hand, in the case of Example 3 containing a small amount of the extract of chinensis, the effect was somewhat inferior to that of Example 2, but exhibited excellent effects compared to Comparative Examples 3 to 5, and a comparative example in which the zinnia extract was prepared using water rather than cider. 2 was confirmed that the hangover relief efficacy was inferior compared to Examples 2 and 3. On the other hand, in the case of Comparative Example 3 that did not contain the Baeknyeoncho extract, it was confirmed that the hangover relief effect was remarkably low.

Claims (12)

1. Pre-treatment step of steaming the herbal ingredients in a steamer after washing the herbal ingredients in 150% to 200% of the total weight of the herbal ingredients;

   An extraction step of extracting the herbal material that has undergone the pretreatment step by any one method selected from hot water extraction, distillation extraction, organic solvent extraction, and ultrasonic extraction;

   A filtration step of filtering the extract obtained through the extraction step by one of a filtration net, a filter, and a centrifugal separation method; And

   A method for producing an extract of oriental herbal ingredients from which off-flavor is removed, comprising: a vacuum concentration step of concentrating the filtrate after the filtration step.
2. The method according to claim 1,

   The pretreatment step is prepared by adding any one selected from the group consisting of vinegar at a concentration of 3 to 5%, salt at a concentration of 5 to 10%, and alcohol at a concentration of 20 to 35%. Way.
3. The method according to claim 1,

   The pretreatment step is 10 when the herbal material is at least one selected from the group consisting of roots, tubers, stems, branches, bark, rhizomes, tubers, outposts, seeds, and scleroderma fermented herbs. Rinse for ~15 minutes, and if the herbal material is at least one selected from the group consisting of ground, leaves, fruits, pericarps, resin (tree gin), flesh meat, flowers, buds, convection and leaves, 5 A method for producing an extract of herbal ingredients from which off-flavors are removed, characterized in that rinsing for ~ 10 minutes.
4. Any one selected from the group consisting of 2 to 5% salt, 5 to 10% brewed vinegar, 10 to 15% alcohol and 10 to 15% ginger juice based on the total weight of the herbal ingredients in a container heated with low heat. Pretreatment step of adding and roasting;

   An extraction step of extracting the herbal material that has undergone the pretreatment step by any one method selected from hot water extraction, distillation extraction, organic solvent extraction, and ultrasonic extraction;

   A filtration step of filtering the extract obtained through the extraction step by one of a filtration net, a filter, and a centrifugal separation method; And

   A method for producing an extract of oriental herbal ingredients from which off-flavor is removed, comprising: a vacuum concentration step of concentrating the filtrate after the filtration step.
5. The method of claim 4,

   The salt in the pretreatment step is filtered after dissolving the salt in a concentration of 5 to 7% in water of 150 to 200% of the total weight of the herbal material,

   The ginger juice is made after adding water of 30-50% by weight of ginger to ginger and squeezing it or crushing ginger and boiling it twice by adding 50-70% of water by weight of ginger. Method of manufacturing the extract of oriental herbal ingredients.
6. The method of claim 4,

   In the pretreatment step, after diluting 5-15% of honey by weight of water in 65-85 ℃ water, the herbal ingredients are roots, tuberous roots, stems, branches, bark, rhizomes, tubers. 10 to 15 minutes in case of any one or more selected from the group consisting of airflow, outposts, seeds and scleroderma fermented herbs,

   If the herbal material is any one or more selected from the group consisting of ground type, leaves, fruits, pericarps, resins (wooden), pulp, flowers, buds, convex, and leaves, soak for 5-10 minutes. A method for preparing extract of herbal ingredients from which off-flavor is removed, and fry using a container heated in a low heat.
7. The method according to claim 4 or 6,

   After the pre-treatment step, a step of steaming the herbal material using steam is additionally performed.
8. The method of claim 7,

   The steaming step is performed by adding any one selected from the group consisting of 15 to 20% of the total weight of the herbal ingredients, 5 to 10% of brewed vinegar, and 25 to 30% of alcohol. Method for producing extracts of herbal ingredients.
9. The method of claim 7,

   In the steaming step, 5 to 15% of honey is diluted in water at 65-85 °C, based on the weight of water, and herbal ingredients are roots, tubers, stems, branches, bark, rhizomes, tubers. , In the case of any one or more selected from the group consisting of outposts, seeds, and scleroderma fermented herbs, soak them for 10 to 15 minutes, take them out, and steam them for 10 to 15 minutes,

   If the herbal material is any one or more selected from the group consisting of ground type, leaves, fruits, pericarps, resins (wooden), pulp, flowers, buds, convex, and leaves, soak for 5-10 minutes. Taking out and steaming for 5 to 10 minutes, the method of manufacturing the herbal extract extract from which off-flavor has been removed.
10. The method according to claim 1 or 4,

    The hot water extraction in the extraction step is obtained by extracting the herbal ingredients that have undergone the pre-treatment step two or three times at 100° C. for 4-6 hours by adding water 10 times the total weight of the herbal ingredients,

    In the distillation extraction of the extraction step, the herbal ingredients that have undergone the pretreatment step are added 10 times the weight of the herbal ingredients, soak the medicines for 60-80 minutes, and take them out, and 150%-200% of the total weight of the herbal ingredients is added. Then, when the temperature reaches 100℃ by heating, lower the temperature to maintain 65-85℃ and hot water for 120~180 minutes.When the hot water solution reaches 70%~120% of the added water, separate the debris and perform the heating process 2~ After performing 3 times, put the hot water into a distillation extractor in a clean room, extract at 105~108℃, and refrigerate for one day to settle inorganic salts.

    In the extraction of the organic solvent in the extraction step, ethanol at a concentration of 30% or 70% is added to the herbal material that has been subjected to the pretreatment step by 200-300% of the total weight of the herbal material, so that the herbal material is roots, tubers, stems, In the case of any one or more selected from the group consisting of eggplants, bark, rhizomes, tubers, outposts, seeds, and sclerodermal fermented herbs, 42-48 hours, herbal ingredients are above ground, leaves, fruits, pericarps , In the case of any one or more selected from the group consisting of resin (wooden), fruit meat, flowers, buds, flower convection, and leaves, 36 to 40 hours are immersed at room temperature,

    In the ultrasonic extraction of the extraction step, ethanol of 30% or 70% concentration was added to the herbal material that has undergone the pretreatment step by using an ultrasonic disperser, 10 times the total weight of the herbal material, and ultrasonic waves of 38-42 kHz at 40-45°C After extraction for 60-90 minutes, extract three times at 60-minute intervals, or add 10 times water to the total weight of the herbal ingredients to the herbal ingredients that have gone through the pretreatment step using an ultrasonic disperser, and use ultrasonic waves at 38-42 kHz for 60-90 minutes A method for producing an extract of herbal ingredients from which off-flavors are removed, characterized in that the extraction is performed three times at intervals of 60 minutes after extraction.
11. The method according to claim 1 or 4,

    In the filtration step, the filter net is 100 to 200 mesh, the filter is 10 to 100 μm, and centrifugation is performed under conditions of 6,000 to 12,000 rpm,

    The filtration step is a method for producing an extract of oriental medicine material from which off-flavor is removed, characterized in that it is repeated 3 to 5 times.
12. The method according to claim 1 or 4,

    In the concentration step, when water is used as an extraction solvent in the extraction step, concentration under reduced pressure is performed at 85° C. or lower, and when the solvent is extracted with an alcohol such as ethanol, it is concentrated under reduced pressure at 50-60° C. Method for producing extracts of herbal ingredients.

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