KR20230053422A - manufacturing mehod of composition for treating hangover using goji berry and alkali ion water - Google Patents
manufacturing mehod of composition for treating hangover using goji berry and alkali ion water Download PDFInfo
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- KR20230053422A KR20230053422A KR1020210136907A KR20210136907A KR20230053422A KR 20230053422 A KR20230053422 A KR 20230053422A KR 1020210136907 A KR1020210136907 A KR 1020210136907A KR 20210136907 A KR20210136907 A KR 20210136907A KR 20230053422 A KR20230053422 A KR 20230053422A
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Classifications
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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Abstract
Description
본 발명은 숙취해소용 조성물에 관한 것으로, 특히 구기자와 알칼리 이온수를 활용하여 숙취 해소 능력이 뛰어날 뿐만 아니라 취식 기호도를 높인, 구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법에 관한 것이다.The present invention relates to a composition for relieving hangover, and in particular, to a method for preparing a composition for relieving hangover using goji berry and alkaline ionized water, which has not only excellent hangover relieving ability but also improved eating preference by utilizing goji berry and alkaline ionized water.
구기자는 가지과의 낙엽, 활엽, 관목으로 구기자나무 열매를 구기자라 하며 우리나라 전역에 자생하고 있다. Gojija is a deciduous tree, broad leaf, and shrub of Solanaceae, and the fruit of Goji tree is called Gojija and grows wild throughout Korea.
한방에서는 잎을 구기엽, 열매를 구기자, 뿌리를 지골피라 하며 아미노산, 비타민등이 함유되어 있어 정력감퇴, 결막염, 피로회복, 현기증 등에 이용되고 있다. In oriental medicine, the leaves are called gojiyeop, the fruit is gojija, and the root is called jigolpi, and it contains amino acids and vitamins, so it is used for energy loss, conjunctivitis, fatigue recovery, and dizziness.
예로부터 불로장생의 묘약으로 불리워져 왔으며 강장,강정, 건위에 효과가 있고 허약체질개선, 현기증 등에도 좋다고 알려져 있으며, 구기자에는 비타민,루틴, 베타인, 아미노산 등이 들어 있어 강장제로서 효능이 높고, 동맥경화, 고혈압의 예방 등에 효과가 있다고 알려져 있다.It has been called the elixir of eternal youth since ancient times, and is known to be effective for tonic, strength, and health, and is also good for improving the weak constitution and dizziness. Goji berry contains vitamins, rutin, betaine, amino acids, etc. It is known to be effective in preventing hardening and high blood pressure.
이러한 구기자를 활용하여 숙취해소용 조성물의 제조에 활용한 사례가 다수 공개되어 있다.A number of cases in which goji berries have been used to prepare a composition for relieving hangover have been disclosed.
일예로, "숙취해소 및 간기능 개선용 조성물"(한국 등록특허공보 제10-0573245호, 특허문헌 1)에는 구기자 외에 인진, 갈화, 지구자, 수비계, 백출, 저령, 복령, 진피, 홍삼을 혼합한 후 열수 추출한 액상을 숙취해소용 조성물로 활용하는 기술이 공개되어 있다.For example, in "Composition for Relieving Hangover and Improving Liver Function" (Korean Patent Publication No. 10-0573245, Patent Document 1), in addition to goji berry, Injin, Galhwa, Gujija, Subi, Baekchul, Jeoryeong, Bokryeong, dermis, and red ginseng After mixing, a technique of using the liquid phase extracted with hot water as a composition for relieving hangover has been disclosed.
상기 특허문헌 1에서 음주 후 혈중 알콜 농도의 변화를 측정한 실험 결과를 살펴보면, 알콜 섭취 30분 후의 혈중 알콜 농도가 대조군에 비해 21.8% 낮고, 120분 후에는 16.6% 낮게 관찰되는 결과를 수득한 바 있다.Looking at the experimental results of measuring the change in blood alcohol concentration after drinking in Patent Document 1, the blood alcohol concentration after 30 minutes of alcohol consumption was 21.8% lower than that of the control group, and 16.6% lower after 120 minutes. there is.
또다른 기술로, "천문동을 유효성분으로 포함하는 숙취해소용 음료 조성물"(한국 등록특허공보 제10-1961788호, 특허문헌 2)에는 구기자 추출물을 10 ~ 19 중량% 포함하고, 나머지 원료로 천문동 발효액, 발효 천문동 추출물, 건천문동추출물, 갈근추출물로 이루어진 조성물에 대해 공개되어 있다.In another technique, "a drink composition for relieving hangover containing cheonmundong as an active ingredient" (Korean Patent Registration No. 10-1961788, Patent Document 2) contains 10 to 19% by weight of goji berry extract, and cheonmundong as the remaining raw material. A composition consisting of a fermented liquid, fermented cheonmundong extract, dried cheonmundong extract, and algae root extract is disclosed.
상기 특허문헌 2에는 알콜 섭취 후 시간 경과에 따른 음주측정기를 통한 측정 결과가 나타나 있는데, 대조군과 비교하여 월등한 숙취 해소 능력을 발휘한 것으로 보여지지 않았다.In Patent Document 2, there is a measurement result through a breathalyzer over time after alcohol intake, but it was not shown to exhibit superior hangover relieving ability compared to the control group.
또다른 기술로, "가시오가피를 함유한 숙취 해소 및 간기능 개선용 생약조성물 및 그 제조방법"(한국 등록특허공보 제10-1281988호, 특허문헌 3)에는 구기자가 유효성분의 20 ~ 40 중량% 함유되고, 나머지 원료로 가시오가피, 겨우살이, 갈근, 감초, 대추, 생강 등이 포함된 기술이 공개되어 있다.As another technology, in "Herbal Composition for Relieving Hangover and Improving Liver Function Containing Gapi and Method for Manufacturing the Same" (Korean Registered Patent Publication No. 10-1281988, Patent Document 3), goji japonica contains 20 to 40% by weight of the active ingredient. contained, and the remaining raw materials include cinnamon, mistletoe, root, licorice, jujube, ginger, etc. are disclosed.
상기 특허문헌 3에서 마우스를 대상으로 한 실험에서 4시간 경과 후의 알콜 함량을 살펴보면 대조군에 비해 알콜 함량이 줄어들긴 하였으나, 큰 폭으로 줄어들지는 못한 것으로 나타났다.Looking at the alcohol content after 4 hours in the experiment for mice in Patent Document 3, although the alcohol content was reduced compared to the control group, it was found that it did not decrease significantly.
이상, 살펴본 바와 같이 구기자가 숙취 해소용 음료 조성물의 원료로 사용되고는 있으나, 실질적으로 신속하게 숙취를 해소하지 못하는 것으로 나타나는 바, 구기자를 원료로 하면서도 숙취 해소 성능이 우수한 조성물의 개발이 더 필요한 상태라 하겠다.As described above, although goji berry is used as a raw material for a beverage composition for relieving hangover, it appears that it does not relieve hangover practically quickly. would.
한편, "숙취해소용 자연차"(한국 공개특허공보 제10-2013-0092652호, 특허문헌 4)에는 백시 추출물과 이온수를 유효성분으로 포함하는 숙취해소용 차에 대한 기술이 공개되어 있으나, 이온수과 백시 추출물을 함께 포함으로 인해 발생하는 효과가 불명하며, 특히 구기자와 이온수를 함께 사용함으로 인한 효과는 공개되어 있지 않다.On the other hand, "Natural Tea for Relieving Hangover" (Korean Patent Publication No. 10-2013-0092652, Patent Document 4) discloses a technology for a tea for relieving hangover containing baeksi extract and ionized water as active ingredients, but ionized water and The effect caused by the inclusion of baeksi extract together is unknown, and in particular, the effect of using wolfberry and ionized water together has not been disclosed.
본 발명의 구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법은 상기와 같은 종래 기술에서 발생하는 문제점을 해소하기 위한 것으로, 구기자를 주 원료의 하나로 사용하면서 종래에 구기자를 이용하여 제조한 숙취해소용 조성물에 비해 숙취 해소 능력이 뛰어난 숙취 해소용 조성물을 제공하려는 것이다.The method for preparing a composition for relieving hangover using wolfberry and alkaline ionized water of the present invention is to solve the problems that occur in the prior art as described above, while using wolfberry as one of the main ingredients, the hangover It is intended to provide a composition for relieving a hangover that is superior in relieving a hangover compared to the desired composition.
아울러, 맛과 향의 기호도가 뛰어난 숙취 해소용 조성물을 제공하려는 것이다.In addition, it is intended to provide a composition for relieving hangover with excellent taste and aroma preference.
본 발명의 구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법은 상기한 과제를 해결하기 위하여, 용기에 물을 넣고 80 ∼ 90℃의 온도로 가열한 후, 상기 물 중량의 1/2 ~1/4 배 중량의 탄산칼륨, 상기 물 중량의 1/19 ~1/21 배 중량의 염화칼륨, 1/19 ~1/21 배 중량의 구연산을 첨가 및 교반한 다음 2 ~ 5℃의 온도로 18 ~ 30시간 동안 저온 숙성하여 알칼리 이온수를 제조하는 이온수제조단계와; 중탕기에 80 ~ 90℃의 온도로 가열된 물 30,000 중량부를 넣은 다음, 중탕기 내부에 상기 물 30,000 중량부 대비 6,000 중량부의 상기 알칼리 이온수와, 상기 물 30,000 중량부 대비 180 ~ 220 중량부의 구기자와, 280 ~ 320 중량부의 벌나무, 280 ~ 320 중량부의 칡, 80 ~ 120 중량부의 작약, 180 ~ 220 중량부의 맥문동, 140 ~ 160 중량부의 감초, 180 ~ 220 중량부의 산사자, 180 ~ 220 중량부의 대추를 포함하는 약재를 첨가한 후 1.5 ~ 2.5 시간 동안 중탕하는 중탕단계와; 상기 중탕 처리된 내용물 중 고형물을 제거한 후 수득한 액상을 살균 및 포장 처리하여 액상의 숙취해소용 조성물을 제조하는 살균포장단계;를 포함하여 구성된다.In order to solve the above problems, the method for producing a composition for relieving hangover using wolfberry and alkaline ionized water of the present invention is to put water in a container and heat it to a temperature of 80 to 90 ° C, then 1/2 to 1 of the weight of the water /4 times the weight of potassium carbonate, 1/19 to 1/21 times the weight of the water, potassium chloride, and 1/19 to 1/21 times the weight of citric acid were added and stirred, followed by stirring at a temperature of 2 to 5 ° C. An ionized water preparation step of preparing alkaline ionized water by aging at a low temperature for 30 hours; After putting 30,000 parts by weight of water heated to a temperature of 80 ~ 90 ℃ in the water bath, 6,000 parts by weight of the alkali ionized water relative to 30,000 parts by weight of the water, 180 to 220 parts by weight of goji berry relative to 30,000 parts by weight of the water, 280 ~ 320 parts by weight of bee tree, 280 to 320 parts by weight of kudzu, 80 to 120 parts by weight of peony, 180 to 220 parts by weight of licorice, 140 to 160 parts by weight of licorice, 180 to 220 parts by weight of mountain lion, 180 to 220 parts by weight of jujube a hot water bath step of adding medicinal materials and then heating the water for 1.5 to 2.5 hours; It is configured to include; a sterilization packaging step of preparing a liquid hangover relief composition by sterilizing and packaging the obtained liquid after removing the solids from the water bath-treated contents.
상기한 구성에 있어서, 상기 중탕단계에서 약재는, 상기 물 30,000 중량부 대비 25 ~ 35 중량부의 스테비아, 8 ~ 12 중량부의 밀크씨술추출분말, 8 ~ 12 중량부의 헛개나무열매추출분말, 8 ~ 12 중량부의 천마추출분말, 4 ~ 6 중량부의 개사철쑥순, 4 ~ 6 중량부의 여주추출분말, 4 ~ 6 중량부의 동백나무, 4 ~ 6 중량부의 상추, 4 ~ 6 중량부의 히비스커스꽃잎, 4 ~ 6 중량부의 칡가루, 4 ~ 6 중량부의 마테 잎, 4 ~ 6 중량부의 하수오덩이뿌리, 2.5 ~ 3.5 중량부의 겨우살이, 2.5 ~ 3.5 중량부의 노루궁뎅이버섯 균사체, 2.5 ~ 3.5 중량부의 가시오가피 분말, 2.5 ~ 3.5 중량부의 은행나무 견과, 2.5 ~ 3.5 중량부의 영지버섯, 2.5 ~ 3.5 중량부의 표고버섯, 2.5 ~ 3.5 중량부의 강황가루, 2.5 ~ 3.5 중량부의 알리움 후커리, 1.5 ~ 2.5 중량부의 인삼 줄기, 0.5 ~ 1.5 중량부의 천연향료가 더 포함되는 것을 특징으로 한다.In the above configuration, in the bathing step, the medicinal materials are 25 to 35 parts by weight of stevia, 8 to 12 parts by weight of milk seed extract powder, 8 to 12 parts by weight of Hovenia dulcis fruit extract powder, 8 to 12 parts by weight, based on 30,000 parts by weight of water. 12 parts by weight of Cheonma extract powder, 4 to 6 parts by weight of rhododendron shoots, 4 to 6 parts by weight of bitter gourd extract powder, 4 to 6 parts by weight of camellia, 4 to 6 parts by weight of lettuce, 4 to 6 parts by weight of hibiscus petals, 4 to 6 parts by weight 6 parts by weight of kudzu powder, 4 to 6 parts by weight of mate leaf, 4 to 6 parts by weight of sewerage root, 2.5 to 3.5 parts by weight of mistletoe, 2.5 to 3.5 parts by weight of ericium erinaceus mycelium, 2.5 to 3.5 parts by weight of prickly pear powder, 2.5 to 3.5 parts by weight 3.5 parts by weight of ginkgo nuts, 2.5 to 3.5 parts by weight of Ganoderma lucidum, 2.5 to 3.5 parts by weight of shiitake mushrooms, 2.5 to 3.5 parts by weight of turmeric powder, 2.5 to 3.5 parts by weight of allium hookery, 1.5 to 2.5 parts by weight of ginseng stems, 0.5 to 3.5 parts by weight It is characterized in that 1.5 parts by weight of natural flavoring is further included.
보다 더 한정되기로 상기 약재는, 상기 물 30,000 중량부 대비 200 중량부의 구기자, 300 중량부의 벌나무, 300 중량부의 칡, 100 중량부의 작약, 200 중량부의 맥문동, 150 중량부의 감초, 200 중량부의 산사자, 200 중량부의 대추, 30 중량부의 스테비아, 10 중량부의 밀크씨술추출분말, 10 중량부의 헛개나무열매추출분말, 10 중량부의 천마추출분말, 5 중량부의 개사철쑥순, 5 중량부의 여주추출분말, 5 중량부의 동백나무, 5 중량부의 상추, 5 중량부의 히비스커스꽃잎, 4 중량부의 칡가루, 5 중량부의 하수오덩이뿌리, 3 중량부의 겨우살이, 3 중량부의 노루궁뎅이버섯 균사체, 3 중량부의 가시오가피 분말, 3 중량부의 은행나무 견과, 3 중량부의 황금마삭줄 순, 3 중량부의 영지버섯, 3 중량부의 표고버섯, 3 중량부의 강황가루, 3 중량부의 알리움 후커리, 2 중량부의 인삼 줄기, 1 중량부의 천연향료인 것을 특징으로 한다.To be more limited, the medicinal materials are 200 parts by weight of goji berry, 300 parts by weight of bee tree, 300 parts by weight of kudzu, 100 parts by weight of peony, 200 parts by weight of licorice, 150 parts by weight of licorice, 200 parts by weight of mountain lion, 200 parts by weight of jujube, 30 parts by weight of stevia, 10 parts by weight of milk seed extract powder, 10 parts by weight of Hovenia fruit extract powder, 10 parts by weight of Cheonma extract powder, 5 parts by weight of sagebrush shoots, 5 parts by weight of Bitter gourd extract powder, 5 parts by weight parts by weight of camellia, 5 parts by weight of lettuce, 5 parts by weight of hibiscus petals, 4 parts by weight of kudzu powder, 5 parts by weight of sewage pit root, 3 parts by weight of mistletoe, 3 parts by weight of ericium erinaceus mycelium, 3 parts by weight of prickly pear powder, 3 parts by weight 2 parts of ginkgo nuts, 3 parts of ginseng root, 3 parts of ganoderma lucidum, 3 parts of shiitake mushrooms, 3 parts of turmeric powder, 3 parts of allium hookery, 2 parts of ginseng stems, 1 part of natural spices to be characterized
상기한 구성에 있어서, 상기 약재는, 상기 물 30,000 중량부 대비 2.5 ~ 3.5 중량부의 황금마삭줄 순을 더 포함하는 것을 특징으로 한다.In the above configuration, the medicinal material is characterized in that it further comprises 2.5 to 3.5 parts by weight of a golden finish line compared to 30,000 parts by weight of the water.
상기한 구성에 있어서, 상기 황금마삭줄 순은, 좀돌팥의 잎과 물을 1 : 5의 중량비로 혼합하여 70 ~ 80℃의 온도로 30분간 가열한 다음, 고형물을 걸러내고 남은 추출액을 수득한 후, 상기 추출액을 황금마삭줄 순 무게의 10배수 계량한 후 상기 황금마삭줄 순을 상온에서 12 ~18시간 동안 상기 추출액에 침지시킨 후 건조 처리한 가공 황금마삭줄 순인 것을 특징으로 한다.In the above configuration, the golden marjoram pure silver, red bean leaves and water are mixed in a weight ratio of 1: 5 and heated at a temperature of 70 to 80 ° C for 30 minutes, then the solids are filtered out and the remaining extract is obtained, After weighing the extract by 10 times the net weight of the golden finishing line, the golden finishing line is immersed in the extract for 12 to 18 hours at room temperature, and then dried.
본 발명에 의해, 구기자를 주 원료의 하나로 사용하면서 종래에 구기자를 이용하여 제조한 숙취해소용 조성물에 비해 숙취 해소 능력이 뛰어난 숙취 해소용 조성물이 제공된다.According to the present invention, while using goji berry as one of the main ingredients, a hangover relieving composition having excellent hangover relieving ability compared to a hangover relieving composition conventionally prepared using goji berry is provided.
아울러, 맛과 향의 기호도가 뛰어난 숙취 해소용 조성물이 제공된다.In addition, a composition for relieving hangover with excellent taste and aroma is provided.
이하, 본 발명의 구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법에 대해 구체적으로 설명한다.Hereinafter, a method for preparing a composition for relieving hangover using wolfberry and alkaline ionized water according to the present invention will be described in detail.
1. 이온수제조단계1. Ionized water production step
용기에 물을 넣고 80 ∼ 90℃의 온도로 가열한 후, 상기 물 중량의 1/2 ~1/4 배 중량의 탄산칼륨, 상기 물 중량의 1/19 ~1/21 배 중량의 염화칼륨, 1/19 ~1/21 배 중량의 구연산을 첨가 및 교반한 다음 2 ~ 5℃의 온도로 18 ~ 30시간 동안 저온 숙성하여 알칼리 이온수를 제조한다.After putting water in a container and heating it to a temperature of 80 to 90 ° C, potassium carbonate of 1/2 to 1/4 times the weight of the water, potassium chloride of 1/19 to 1/21 times the weight of the water, 1 Alkaline ionized water is prepared by adding and stirring /19 to 1/21 times the weight of citric acid, and then aging at a temperature of 2 to 5 ° C for 18 to 30 hours.
알칼리 이온수가 숙취 해소에 도움이 된다는 것은 널리 알려져 있다.It is widely known that alkaline ionized water is helpful in relieving a hangover.
음주를 통해 인체에는 산성 성분의 아세트알데히드 성분이 혈액과 세포, 간 및 장기에 쌓여 피로도가 근육에서부터 소화기관까지 영향을 미쳐 몸이 무겁고 구토나 컨디션을 나쁘게 하는데, 알칼리 이온수를 섭취할 경우 몸 안의 pH를 약 알칼리성으로 되돌아가도록 도와주어 숙취 해소가 빠르게 이루어지게 된다고 알려져 있다.Through drinking, acidic acetaldehyde is accumulated in the blood, cells, liver and organs, and fatigue affects the muscles and digestive organs, making the body heavy, vomiting and worsening physical condition. It is known that it helps to get rid of a hangover quickly by helping to return to weak alkalinity.
그러나, 이러한 알칼리 이온수를 무조건 많이 섭취하는 것으로 숙취가 신속하게 해소되지는 못한다.However, a hangover cannot be quickly relieved by unconditionally consuming a large amount of alkaline ionized water.
다른 한편으로 한약재를 활용한 숙취해소제의 개발과 관련하여 이온수 성분을 정교하게 조절한 기술은 아직까지도 공개되지 못한 실정이다.On the other hand, in relation to the development of a hangover reliever using herbal medicines, the technology of precisely adjusting the components of ionized water has not yet been disclosed.
본 발명에서 사용되는 주요 약재인 구기자, 벌나무, 칡, 작약, 맥문동, 감초, 산사자, 대추를 중탕시켜 조성물을 제조함에 있어서 시중에 유통되는 이온수를 사용하는 것보다 본 발명인에 의해 제조 방법과 내용물의 함량이 조절된 알칼리 이온수가 더 효과적이다.Goji, bee tree, kudzu, peony, rhubarb, licorice, hawthorn, and jujube, which are the main medicinal materials used in the present invention, are prepared by boiling the composition, rather than using commercially available ionized water. Alkaline ionized water with adjusted content is more effective.
본 발명에서는 알칼리 이온수를 제조함에 있어서 가열된 물에 탄산 칼륨을 첨가하는 것을 특징으로 한다.In the present invention, it is characterized in that potassium carbonate is added to heated water in preparing alkaline ionized water.
술을 마시게 되면 체내에 칼륨이 부족하게 되는데, 미량의 탄산칼륨을 물에 용해시킨 알칼리 이온수를 제조할 경우 부족한 칼륨 성분의 회복에 도움을 줄 수 있게 된다.When you drink alcohol, your body lacks potassium. If you prepare alkaline ionized water in which a small amount of potassium carbonate is dissolved in water, you can help restore the lack of potassium.
또한, 탄산 칼륨은 육제품이나 수산연제품의 변질 방지, 맛의 조성, 풍미 향상 등을 위해 사용되는 첨가물로 풍미 향상 효과도 제공해주게 된다.In addition, potassium carbonate is an additive used to prevent deterioration of meat products or fish products, improve taste composition, and improve flavor, and also provides a flavor enhancing effect.
이러한 탄산 칼륨은 상기 범위를 초과할 경우 과다섭취로 인한 문제점을 야기할 수 있으므로 부적절하며, 상기 범위 미만일 경우 숙취 해소 효과의 개선이 적어지게 된다.When the potassium carbonate exceeds the above range, it is inappropriate because it may cause problems due to excessive intake, and when it is below the above range, the hangover relief effect is less improved.
이에 가장 적합하기로는 상기 물 중량의 1/3 중량이 바람직하다.Most suitable for this is preferably 1/3 of the weight of the water.
염화칼륨은 자연에서는 암염과 함께 산출되며 해수 중에 평균 0.08% 포함된 것으로 물에 용해된다.Potassium chloride is produced together with rock salt in nature and is dissolved in water with an average of 0.08% in seawater.
따라서, 미량의 염화 칼륨 역시 부족한 칼륨 성분을 채워주는 역할을 하게 된다.Therefore, a small amount of potassium chloride also serves to fill the insufficient potassium component.
염화칼륨은 과다 섭취시 위장장애, 고칼륨혈증, 부정맥 등과 같은 부작용을 일으킬 수 있으므로 탄산칼륨에 비해 미량 포함된다.Excessive intake of potassium chloride can cause side effects such as gastrointestinal disorders, hyperkalemia, and arrhythmia, so it is included in a smaller amount than potassium carbonate.
이러한 염화칼륨은 물 중량의 1/20 중량이 적합하다.A suitable amount of potassium chloride is 1/20 the weight of water.
구연산은 유기산의 일종으로 레몬, 오렌지, 감귤 등에 다량 포함되어 있으며 청량음료 등의 식품 첨가물로도 많이 사용되는 성분이다.Citric acid is a kind of organic acid, which is contained in large quantities in lemons, oranges, and tangerines, and is also used as a food additive in soft drinks.
구연산은 대사 기능을 활성화시키는 역할을 하여 몸에 쌓인 노폐물 배출을 촉진시키는 효과를 하여 피로 해소 효과를 제공하게 된다.Citric acid plays a role in activating the metabolic function to promote the discharge of wastes accumulated in the body, thereby providing a fatigue relief effect.
구연산을 상기 함량보다 많이 포함시킬 경우 pH 조절이 용이하지 않게 되며, 상기 함량보다 적게 포함시킬 경우 풍미증진 및 숙취 해소 효과가 떨어지게 된다.When citric acid is included more than the above content, it is not easy to adjust the pH, and when less than the above content is included, flavor enhancement and hangover relief effects are reduced.
이때, 상기한 성분에 미량의 스테비아를 첨가할 수도 있다.At this time, a small amount of stevia may be added to the above ingredients.
스테비아의 함량은 물 중량의 1/190 ~ 1/210 정도면 적당하다.The content of stevia is about 1/190 to 1/210 of the weight of water.
아울러, 저온에서의 숙성 시간은 24시간이 가장 적합하다.In addition, 24 hours is the most suitable aging time at low temperature.
2. 중탕단계2. Bathing step
중탕기에 80 ~ 90℃의 온도로 가열된 물 30,000 중량부를 넣은 다음, 중탕기 내부에 상기 물 30,000 중량부 대비 6,000 중량부의 상기 알칼리 이온수와, 상기 물 30,000 중량부 대비 180 ~ 220 중량부의 구기자와, 280 ~ 320 중량부의 벌나무, 280 ~ 320 중량부의 칡, 80 ~ 120 중량부의 작약, 180 ~ 220 중량부의 맥문동, 140 ~ 160 중량부의 감초, 180 ~ 220 중량부의 산사자, 180 ~ 220 중량부의 대추를 포함하는 약재를 첨가한 후 1.5 ~ 2.5 시간 동안 중탕 처리한다.After putting 30,000 parts by weight of water heated to a temperature of 80 ~ 90 ℃ in the water bath, 6,000 parts by weight of the alkali ionized water relative to 30,000 parts by weight of the water, 180 to 220 parts by weight of goji berry relative to 30,000 parts by weight of the water, 280 ~ 320 parts by weight of bee tree, 280 to 320 parts by weight of kudzu, 80 to 120 parts by weight of peony, 180 to 220 parts by weight of licorice, 140 to 160 parts by weight of licorice, 180 to 220 parts by weight of mountain lion, 180 to 220 parts by weight of jujube After adding the medicinal materials, it is treated in hot water for 1.5 to 2.5 hours.
구기자는 전술한 것처럼 구기자나무 열매로써, 아미노산, 비타민등이 함유되어 있어 정력감퇴, 결막염, 피로회복, 현기증 등에 이용되고, 강장,강정, 건위에 효과가 있고 허약체질개선, 현기증 등에도 좋다고 알려져 있으며, 비타민,루틴, 베타인, 아미노산 등이 들어 있어 강장제로서 효능이 높고, 동맥경화, 고혈압의 예방 등에 효과가 있다고 알려져 있다.As described above, goji berry is the fruit of the goji tree. It contains amino acids and vitamins, so it is used for energy loss, conjunctivitis, fatigue recovery, and dizziness. It contains vitamins, rutin, betaine, and amino acids, so it is highly effective as a tonic and is known to be effective in preventing arteriosclerosis and high blood pressure.
구기자는 맛은 달고 찬 성질을 갖고 있어 평소 몸이 찬 사람이 복용할 경우 설사나 복통을 일으킬 우려가 있다.Goji berry has a sweet and cold taste, so if a person who is usually cold takes it, it may cause diarrhea or abdominal pain.
이러한 구기자는 200 중량부로 이루어짐이 가장 바람직하다.Most preferably, these goji berries are made up of 200 parts by weight.
벌나무는 간에 좋고 알콜 해독작용과 뛰어난 이뇨작용을 가지고 있는 것으로 알려져 있으며, 성질은 평하거나 약간 따뜻하며, 맛은 평하거나 약간 시큼한 맛이 나고, 과량 섭취시 가려움증 및 복통이 있는 것으로 알려져 있다.Bee trees are known to be good for the liver, have alcohol detoxification and excellent diuretic effects, are flat or slightly warm in nature, have a flat or slightly sour taste, and are known to cause itching and abdominal pain when consumed in excess.
이러한 벌나무의 함량은 물 30,000 중량부 대비 300 중량부가 가장 적절하며, 280 중량부 미만일 경우 숙취 해소 효과가 떨어지게 되고, 320 중량부를 초과할 경우 맛이 나빠지게 된다.300 parts by weight is most suitable for the content of bee wood compared to 30,000 parts by weight of water. If it is less than 280 parts by weight, the effect of relieving hangover is reduced, and if it exceeds 320 parts by weight, the taste deteriorates.
칡 역시 간에 좋고 알콜 해독 작용이 뛰어난 것으로 알려져 있다.Kudzu is also known to be good for the liver and has an excellent alcohol detoxification effect.
이러한 칡의 함량은 물 30,000 중량부 대비 300 중량부가 가장 적절하며, 280 중량부 미만일 경우 숙취 해소 효과가 떨어지게 되고, 320 중량부를 초과할 경우 복통을 유발할 수 있다.The content of kudzu is most appropriate at 300 parts by weight compared to 30,000 parts by weight of water. If it is less than 280 parts by weight, the effect of relieving hangover is reduced, and if it exceeds 320 parts by weight, it may cause abdominal pain.
작약은 위장염이나 위장의 경련성 동통에 진통 효과를 발휘하고, 껍질을 벗긴 뿌리(백작약)은 간을 보호해주는 기능을 한다고 알려져 있다.It is known that peony exerts an analgesic effect on gastroenteritis or gastrointestinal spastic pain, and the peeled root (white peony) functions to protect the liver.
이러한 작약(백작약)의 함량은 물 30,000 중량부 대비 200 중량부가 가장 적절하며, 180 중량부 미만일 경우 숙취 해소 효과가 떨어지게 되고, 220 중량부를 초과할 경우 차가운 성질로 인한 복통이나 설사를 유발할 수 있다.The content of these peonies (white peony) is most appropriate at 200 parts by weight compared to 30,000 parts by weight of water. If it is less than 180 parts by weight, the hangover relief effect is reduced, and if it exceeds 220 parts by weight, it may cause abdominal pain or diarrhea due to cold nature.
맥문동은 백합과에 속하는 여러해살이 풀로 몸속 노폐물을 배출하는 데 도움을 주는 사포닌 성분이 풍부하며, 뿌리를 활용한다.Maekmundong is a perennial plant belonging to the Liliaceae family. It is rich in saponin, which helps discharge wastes from the body, and uses its roots.
맥문동은 칼륨, 마그네슘, 인 등 다양한 미네랄 성분이 다량 포함되어 있어 알콜로 인한 인체 미네를 균형을 맞춰주는 역할을 하게 된다.Maekmundong contains a large amount of various minerals such as potassium, magnesium, and phosphorus, so it plays a role in balancing the minerals in the human body caused by alcohol.
이러한 맥문동의 함량은 물 30,000 중량부 대비 200 중량부가 가장 적절하며, 180 중량부 미만일 경우 숙취 해소 효과가 떨어지게 되고, 220 중량부를 초과할 경우 차가운 성질로 인한 복통이나 설사를 유발할 수 있다.200 parts by weight is most suitable for the content of 30,000 parts by weight of water. If it is less than 180 parts by weight, the effect of relieving hangover is reduced, and if it exceeds 220 parts by weight, it may cause abdominal pain or diarrhea due to its cold nature.
감초는 글리시리진이 다량 포함되어 있어 단맛을 제공하며, 소화를 돕고 소화불량 및 속쓰림에 도움을 주는 것으로 알려져 있다.Licorice contains a large amount of glycyrrhizin, which provides a sweet taste, and is known to help digestion and help with indigestion and heartburn.
즉, 여러 성분들의 체내 흡수 및 소화를 돕고 기호도를 향상시키는 역할을 한다.That is, it helps the absorption and digestion of various components in the body and improves the degree of acceptance.
이러한 감초의 함량은 물 30,000 중량부 대비 150 중량부가 가장 적절하며, 140 중량부 미만일 경우 숙취 해소 효과가 떨어지게 되고, 160 중량부를 초과할 경우 칼륨 배출 촉진으로 인해 부종을 일으킬 수 있다.The content of licorice is most appropriate at 150 parts by weight relative to 30,000 parts by weight of water. If it is less than 140 parts by weight, the effect of relieving hangover is reduced, and if it exceeds 160 parts by weight, it may cause edema due to the promotion of potassium excretion.
산사자는 산사나무의 빨간 열매를 말하는 것으로, 새콤하고 약간 단 맛을 내며 각종 미네랄이 풍부해 알콜 섭취로 인한 체내 미네랄 부족 문제를 해결해주는 역할을 한다.Mountain lion refers to the red fruit of the hawthorn tree. It has a sour and slightly sweet taste and is rich in various minerals, so it plays a role in solving the problem of mineral deficiency in the body caused by alcohol intake.
이러한 산사자의 함량은 물 30,000 중량부 대비 200 중량부가 가장 적절하며, 180 중량부 미만일 경우 숙취 해소 효과가 떨어지게 되고, 220 중량부를 초과할 경우 쌉사름한 맛이 강해져 기호도를 떨어뜨릴 수 있다.The most suitable content of hawthorn is 200 parts by weight compared to 30,000 parts by weight of water. If it is less than 180 parts by weight, the effect of relieving hangover is reduced, and if it exceeds 220 parts by weight, the bitter taste may become stronger and the degree of preference may decrease.
대추는 널리 사용되는 약재로 독소를 제거해주는 역할을 하며, 성질이 따뜻하고 단 맛을 내어 기호도를 높여주게 된다.Jujube is a widely used medicinal material that plays a role in removing toxins, and its warm and sweet taste enhances preference.
이러한 대추 함량은 물 30,000 중량부 대비 200 중량부 사용됨이 적절하다.It is appropriate that the jujube content is 200 parts by weight compared to 30,000 parts by weight of water.
상기한 약재 외에 스테비아, 밀크씨술추출분말, 헛개나무열매추출분말, 천마추출분말, 개사철쑥순, 여주추출분말, 동백나무(꽃), 상추, 히비스커스꽃잎, 칡가루, 마테 잎, 하수오덩이뿌리, 겨우살이, 노루궁뎅이버섯 균사체, 가시오가피 분말, 은행나무 견과, 영지버섯, 표고버섯, 강황가루, 알리움 후커리, 인삼 줄기 및 천연향료가 더 포함됨이 바람직하다.In addition to the above medicinal materials, stevia, milk seed extract powder, hovenia fruit extract powder, cheonma extract powder, sagebrush shoots, bitter gourd extract powder, camellia (flower), lettuce, hibiscus petals, kudzu powder, mate leaves, sewage tuber roots , mistletoe, ericium erinaceus mycelium, prickly pear powder, ginkgo nuts, ganoderma lucidum, shiitake mushrooms, turmeric powder, allium hookery, ginseng stems, and natural spices are preferably further included.
보다 구체적으로 스테비아는 상기 물 30,000 중량부 대비 25 ~ 35 중량부 포함이 바람직하며, 그 밖에 8 ~ 12 중량부의 밀크씨술추출분말, 8 ~ 12 중량부의 헛개나무열매추출분말, 8 ~ 12 중량부의 천마추출분말, 4 ~ 6 중량부의 개사철쑥순, 4 ~ 6 중량부의 여주추출분말, 4 ~ 6 중량부의 동백나무, 4 ~ 6 중량부의 상추, 4 ~ 6 중량부의 히비스커스꽃잎, 4 ~ 6 중량부의 칡가루, 4 ~ 6 중량부의 마테 잎, 4 ~ 6 중량부의 하수오덩이뿌리, 2.5 ~ 3.5 중량부의 겨우살이, 2.5 ~ 3.5 중량부의 노루궁뎅이버섯 균사체, 2.5 ~ 3.5 중량부의 가시오가피 분말, 2.5 ~ 3.5 중량부의 은행나무 견과, 2.5 ~ 3.5 중량부의 영지버섯, 2.5 ~ 3.5 중량부의 표고버섯, 2.5 ~ 3.5 중량부의 강황가루, 2.5 ~ 3.5 중량부의 알리움 후커리, 1.5 ~ 2.5 중량부의 인삼 줄기, 0.5 ~ 1.5 중량부의 천연향료가 포함될 수 있다.More specifically, it is preferable to include 25 to 35 parts by weight of stevia compared to 30,000 parts by weight of the water, and in addition, 8 to 12 parts by weight of milk seed extract powder, 8 to 12 parts by weight of Hovenia dulcis fruit extract powder, 8 to 12 parts by weight Cheonma extract powder, 4 to 6 parts by weight of rhododendron shoots, 4 to 6 parts by weight of bitter gourd extract powder, 4 to 6 parts by weight of camellia, 4 to 6 parts by weight of lettuce, 4 to 6 parts by weight of hibiscus petals, 4 to 6 parts by weight Kudzu powder, 4 to 6 parts by weight of mate leaves, 4 to 6 parts by weight of sewage roots, 2.5 to 3.5 parts by weight of mistletoe, 2.5 to 3.5 parts by weight of ericium erinaceus mycelium, 2.5 to 3.5 parts by weight of prickly pear powder, 2.5 to 3.5 parts by weight Ginkgo nuts, 2.5 to 3.5 parts by weight of ganoderma lucidum, 2.5 to 3.5 parts by weight of shiitake mushrooms, 2.5 to 3.5 parts by weight of turmeric powder, 2.5 to 3.5 parts by weight of allium hookery, 1.5 to 2.5 parts by weight of ginseng stems, 0.5 to 1.5 parts by weight Natural flavoring may be included.
최적으로는 스테비아 30 중량부, 밀크씨술추출분말 10 중량부, 헛개나무열매추출분말 10 중량부, 천마추출분말 10 중량부, 개사철쑥순 5 중량부, 여주추출분말 5 중량부, 동백나무 꽃 5 중량부, 상추 5 중량부, 히비스커스꽃 잎 5 중량부, 칡 가루 5 중량부, 마테 잎 5 중량부, 하수오 덩이 뿌리 5 중량부, 겨우살이 3 중량부, 노루궁뎅이버섯 균사체 3 중량부, 가시오가피분말 3 중량부, 은행나무견과 3 중량부, 영지버섯 3 중량부, 표고버섯 3 중량부, 강황가루 3 중량부, 알리움후커리 3 중량부, 인삼 줄기 2 중량부, 천연 향료 1 중량부가 적합하다.Optimally, 30 parts by weight of stevia, 10 parts by weight of milk seed extract powder, 10 parts by weight of Hovenia japonica fruit extract powder, 10 parts by weight of Cheonma extract powder, 5 parts by weight of sagebrush shoots, 5 parts by weight of bitter gourd extract powder, and camellia flowers 5 parts by weight, lettuce 5 parts by weight, hibiscus leaf 5 parts by weight, kudzu powder 5 parts by weight, mate leaf 5 parts by weight, sewage tuber root 5 parts by weight, mistletoe 3 parts by weight, ericium erinaceus mycelium 3 parts by weight, prickly pear powder 3 parts by weight, 3 parts by weight of ginkgo nuts, 3 parts by weight of ganoderma lucidum, 3 parts by weight of shiitake mushrooms, 3 parts by weight of turmeric powder, 3 parts by weight of allium hookery, 2 parts by weight of ginseng stems, and 1 part by weight of natural spices are suitable.
더하여 추가되는 약재로 황금마삭줄 순이 더 포함될 수 있다.In addition, as an added medicine, golden cuttings may be further included.
그 함량은 상기 물 30,000 중량부 대비 2.5 ~ 3.5 중량부, 최적으로는 3 중량부가 적합하다.The content is 2.5 to 3.5 parts by weight, optimally 3 parts by weight compared to 30,000 parts by weight of the water.
마삭줄은 협죽도과의 덩굴식물로 마삭나무라고도 하는데, 줄기 또는 잎을 활용한다.Marsakjul is a vine plant of the oleander family, which is also called Marsac tree, and uses stems or leaves.
마삭줄은 어혈을 풀어주고 지혈하는 효능이 있어 고혈압, 종기, 피부염 등에 사용되어 왔으며, 숙취 해소용 음료로는 활용되지 않았다.It has been used for high blood pressure, boils, and dermatitis because it has the effect of releasing blood and stopping bleeding, and it has not been used as a drink to relieve hangovers.
마삭줄은 성질이 차가워 과량 섭취시 복통과 설사를 유발할 수 있으며, 맛이 써 과량 섭취시 기호도를 떨어뜨리게 된다.Marsakjul is cold in nature and can cause stomach pain and diarrhea when consumed in excess, and it is bitter in taste, reducing the degree of preference when consumed in excess.
마삭줄을 첨가하게 되면 알콜 농도를 떨어뜨리는 것 외에 숙취로 인한 두통 등의 부작용을 빠르게 억제해주게 된다.In addition to lowering the alcohol concentration, the addition of masakjul quickly suppresses side effects such as headaches caused by hangovers.
특히, 황금마삭줄은 약재 냄새를 억제시켜 기호도를 높여주게 된다.In particular, the golden grinding line suppresses the smell of medicinal herbs and increases the degree of preference.
이때, 마삭줄 순을 그대로 활용할 수도 있으나, 마삭줄을 그대로 중탕 처리할 경우 특유의 이질적인 향으로 인해 기호도를 떨어뜨릴 수 있는 바, 좀돌팥 잎의 추출액에 침지시켰다가 중탕 처리하는 것이 보다 바람직하다.At this time, it is possible to use the raw string as it is, but it is more preferable to immerse it in the extract of red bean leaves and then treat it with hot water, as it can reduce the degree of preference due to the unique and heterogeneous fragrance when the raw string is treated with hot water.
구체적으로 좀돌팥의 잎과 물을 1 : 5의 중량비로 혼합하여 70 ~ 80℃의 온도로 30분간 가열한 다음, 고형물을 걸러내고 남은 추출액을 수득한 후, 상기 추출액을 황금마삭줄 순 무게의 10배수 계량한 후 상기 황금마삭줄 순을 상온에서 12 ~18시간 동안 상기 추출액에 침지시킨 후 건조 처리한 가공 황금마삭줄 순으로 대체하여 사용할 수 있다.Specifically, after mixing the leaves and water of small stone red beans in a weight ratio of 1: 5 and heating them at a temperature of 70 to 80 ° C for 30 minutes, filtering out the solids and obtaining the remaining extract, the extract was mixed with 10 After weighing the number of times, the order of the golden finish line may be immersed in the extract solution at room temperature for 12 to 18 hours, and then replaced with the order of the processed golden finish line dried.
3. 살균포장단계3. Sterilization packaging step
상기 중탕 처리된 내용물 중 고형물을 제거한 후 수득한 액상을 살균 및 포장 처리하여 액상의 숙취해소용 조성물을 제조한다.A liquid hangover relief composition is prepared by sterilizing and packaging the obtained liquid after removing the solids from the water bath-treated contents.
이하, 본 발명의 실시예에 대해 설명하기로 한다.Hereinafter, embodiments of the present invention will be described.
<실시예 1><Example 1>
용기에 물 6 kg을 넣고 90℃의 온도로 가열한 다음, 탄산칼륨 2kg, 염화칼륨 300g, 구연산 300g, 스테비아 6g을 첨가 및 교반한 다음 4℃의 온도로 설정된 냉장고에 투입하여 24시간 동안 저온 숙성하여 알칼리 이온수를 제조하였다.After putting 6 kg of water in a container and heating it to a temperature of 90 ° C, 2 kg of potassium carbonate, 300 g of potassium chloride, 300 g of citric acid, and 6 g of stevia were added and stirred, then put into a refrigerator set at a temperature of 4 ° C and aged at a low temperature for 24 hours. Alkaline ionized water was prepared.
중탕기에 90℃의 온도로 가열된 물 30kg을 넣은 다음, 중탕기 내부에 상기 알칼리 이온수 6kg, 구기자 200g, 벌나무 300g, 칡 300g, 작약 100g, 맥문동 200g, 감초 150g, 산사자 200g, 대추 200g, 스테비아 30g, 밀크씨술추출분말 10g, 헛개나무열매추출분말 10g, 천마추출분말 10g, 개사철쑥순 5g, 여주추출분말 5g, 동백나무 꽃 5g, 상추 5g, 히비스커스꽃잎 5g, 칡가루 5g, 마테잎 5g, 하수오덩이뿌리 5g, 겨우살이 3g, 노루궁뎅이버섯 균사체 3g, 가시오가피분말 3g, 은행나무 견과 3g, 영지버섯 3g, 표고버섯 3g, 강황가루 3g, 알리움후커리 3g, 인삼 줄기 2g, 황금마삭줄순 3g 및 천연향료 1g을 첨가한 다음 2시간 동안 중탕하고, 중탕 처리된 내용물 중 고형물을 제거한 후 수득한 액상을 살균 및 포장 처리하여 액상의 숙취해소용 조성물을 제조하였다.After putting 30kg of water heated to 90℃ in a double boiler, 6kg of alkaline ionized water, 200g of goji berry, 300g of bee tree, 300g of kudzu, 100g of peony, 200g of licorice, 150g of licorice, 200g of mountain lion, 200g of jujube, 30g of stevia, Milk seed liquor extract powder 10g, Hovenia dulcis fruit extract powder 10g, Cheonma extract powder 10g, Azalea artemisia 5g, Bitter gourd extract powder 5g, Camellia flower 5g, Lettuce 5g, Hibiscus petals 5g, Arrowroot powder 5g, Mate leaf 5g, Hasuo tuberous root 5g, mistletoe 3g, ericium erinaceus mycelium 3g, prickly pear powder 3g, ginkgo nuts 3g, ganoderma lucidum 3g, shiitake mushroom 3g, turmeric powder 3g, allium hookery 3g, ginseng stem 2g, golden shoots 3g and natural spices 1 g was added, followed by bathing in hot water for 2 hours, removing solids from the water bathed contents, and then sterilizing and packaging the obtained liquid to prepare a liquid hangover relief composition.
<실시예 2 내지 45><Examples 2 to 45>
실시예 1과 동일하게 진행하되, 중탕 처리시 첨가하는 원료는 아래 표와 같이 변경하여 제조하였다.It was prepared in the same manner as in Example 1, but the raw materials added during the hot water treatment were changed as shown in the table below.
<실시예 46 내지 50><Examples 46 to 50>
실시예 46은 다음과 같이 진행하였다.Example 46 proceeded as follows.
좀돌팥의 잎과 물을 1 : 5의 중량비로 혼합하여 80℃의 온도로 30분간 가열한 다음, 고형물을 걸러내고 남은 추출액을 수득한 후, 상기 추출액을 황금마삭줄 순 무게의 10배수 계량한 후 상기 황금마삭줄 순을 상온에서 15시간 동안 상기 추출액에 침지시킨 후 건조 처리하여 가공 황금마삭줄순을 제조하였다.After mixing the leaves and water at a weight ratio of 1: 5 and heating them at a temperature of 80 ° C for 30 minutes, the solids were filtered out and the remaining extract was obtained, and the extract was weighed 10 times the net weight of the golden rope After immersing the golden hair stripe in the extract solution at room temperature for 15 hours, a drying treatment was performed to prepare processed golden hair stripe shoots.
더하여, 실시예 1과 동일하게 진행하되 실시예 1의 비가공 처리된 황금마삭줄순 대신 가공 황금마삭줄순을 사용하였다.In addition, the process was performed in the same manner as in Example 1, but instead of the non-processed golden cutting line of Example 1, the processed golden cutting line was used.
실시예 47은 실시예 46과 동일하게 진행하되, 좀돌팥 잎과 물을 1 : 4의 중량비로 혼합하였고, 실시예 48은 좀돌팥 잎과 물을 1 : 6의 중량비로 혼합하였다.Example 47 was carried out in the same manner as Example 46, except that red bean leaves and water were mixed at a weight ratio of 1:4, and in Example 48, red bean leaves and water were mixed at a weight ratio of 1:6.
또, 실시예 49는 실시예 46과 동일하게 진행하되, 추출액은 황금마삭줄 순의 11배 계량하여 황금마삭줄 순을 침지시켰으며, 실시예 50은 실시예 46과 동일하게 진행하되, 추출액은 황금마삭줄 순의 9배 계량하여 황금마삭줄 순을 침지시켰다.In addition, Example 49 was performed in the same manner as in Example 46, but the extract was weighed 11 times the amount of the golden finishing line and immersed in the golden finishing line. Weighed 9 times the number of sprouts and immersed them in golden hairline sprouts.
이하, 실시예와 구별하기 위한 비교예의 제조에 대해 설명하면 다음과 같다.Hereinafter, the preparation of a comparative example to be distinguished from the examples will be described.
<비교예 내지 6><Comparative Examples to 6>
비교예 1 내지 6은 실시예 1과 동일하게 진행하되, 알칼리 이온수 제조시 배합을 아래 표 6과 같이 하여 진행하였다.Comparative Examples 1 to 6 were performed in the same manner as in Example 1, but the mixing was performed as shown in Table 6 below when preparing alkaline ionized water.
(단위 :g)(unit : g)
비교예 7 내지 20은 실시예 1과 동일하게 진행하되, 중탕 처리시 약재의 첨가량은 아래 표 7과 같이 변경하여 진행하였다.Comparative Examples 7 to 20 were performed in the same manner as in Example 1, but the addition amount of the medicine during the hot water treatment was changed as shown in Table 7 below.
이하에서는 실험예에 대해 설명하기로 한다.Hereinafter, an experimental example will be described.
<실험예 1> 혈중 알콜 농도 측정<Experimental Example 1> Measurement of blood alcohol concentration
개인에 따라 알콜 분해 능력이 다른 점을 감안하여, 개인별로 일주일 간격으로 각 알코올과 함께 각 조성물을 섭취하고 음주측정을 하는 방법으로 실험을 실시하였다. 30대 중반에서 40대 초반의 중년 남성 5명을 대상으로 하였으며, 이들의 평균 음주회수는 1주일 2회, 평균음주량은 소주(1병 360mL) 2병이었다. Considering that the ability to decompose alcohol is different for each individual, the experiment was conducted by ingesting each composition together with each alcohol at intervals of one week for each individual and performing a breathalyzer test. The subjects were 5 middle-aged men in their mid-30s to early 40s, and their average drinking frequency was 2 times a week, and the average amount of drinking was 2 bottles of soju (1 bottle 360mL).
실험은 매주 동일한 요일에 실시하였으며, 실험 전 2일간은 금주하도록 하였다. The experiment was conducted on the same day of the week every week, and alcohol was prohibited for 2 days before the experiment.
기본 시료로는 소주(360ml, 19.5%) 1병과 새우깡 30개, 김치40g를 30분에 걸쳐 섭취하도록 하였으며, 시식이 완료된 시점부터 동일한 사양의 음주측정기를 사용하여 30분 간격으로 혈중 알코올 농도(%BAC)를 측정하고 그 결과(평균값)를 아래 표에 나타내었다.As a basic sample, 1 bottle of soju (360ml, 19.5%), 30 shrimp crackers, and 40g of kimchi were consumed over 30 minutes. BAC) was measured and the results (average values) are shown in the table below.
조성물은 기본 시료의 섭취를 시작한 후 10분 후에 실시예 또는 비교예의 조성물 20g을 음용하였으며, 시료 이외의 음식이나 음료는 금지하고 음주 측정동안 행동도자 제하도록 하였다.As for the composition, 20 g of the composition of Example or Comparative Example was drunk 10 minutes after starting the intake of the basic sample, and food or drink other than the sample was prohibited and behavior was restricted during the alcohol measurement.
상기 표 1에 나타난 바를 살펴보면, 시식후 90분 까지의 변화는 실시예 1과 비교예들이 큰 차이가 없었으나, 120분이 경과한 상태에서 실시예 1은 혈중알콜농도가 0으로 나타난 반면, 비교예들은 여전히 알콜 농도가 높은 것으로 나타났다.Looking at the bar shown in Table 1, the change up to 90 minutes after tasting was not significantly different between Example 1 and Comparative Examples, but after 120 minutes, Example 1 showed a blood alcohol concentration of 0, whereas Comparative were still found to have high alcohol concentrations.
더불어, 실시예 1 외에 실시예 16, 29, 30, 37, 46 내지 48은 2시간 경과 후 혈중 알콜 농도가 0으로 나타났으며, 나머지도 비교예에 비해 혈중 알콜 농도가 낮게 나타났다.In addition, in addition to Example 1, Examples 16, 29, 30, 37, 46 to 48 showed a blood alcohol concentration of 0 after 2 hours, and the rest also showed a lower blood alcohol concentration than the comparative example.
<실험예 2> 숙취에 대한 관능 평가<Experimental Example 2> Sensory evaluation for hangover
실험예 1에 참여한 실험대상으로 하여금 숙취에 대한 관능평가를 병행하였다.The sensory evaluation for hangover was carried out by the test subjects participating in Experimental Example 1 at the same time.
관능평가는 5점 평점법에 따라 평가하였으며, 음주 후 다음날 나타나는 두통, 갈증의 정도를 아래 표 10 및 표 11에 나타냈다.Sensory evaluation was evaluated according to the 5-point scoring method, and the degree of headache and thirst that appeared the next day after drinking was shown in Tables 10 and 11 below.
아래 표에서 0점은 두통 또는 갈증의 정도가 적은 것이며, 5점은 두통 또는 갈증의 정도가 심한 것을 나타낸다.In the table below, a score of 0 indicates a low degree of headache or thirst, and a score of 5 indicates a severe degree of headache or thirst.
상기 표 11 및 표 12에 나타난 바와 같이 실시예들은 전체적으로 비교예들에 비해 두통 및 갈증이 적은 것으로 나타났다.As shown in Tables 11 and 12, the examples showed less headache and thirst than the comparative examples as a whole.
<실험예 3> 기호도에 대한 관능 평가<Experimental Example 3> Sensory evaluation for preference
실험예 1에 참여한 실험대상으로 하여금 맛과 향에 대한 관능평가를 병행하였다.The sensory evaluation of taste and aroma was performed by the test subjects participating in Experimental Example 1 at the same time.
관능평가는 5점 평점법에 따라 평가하였으며, 음주시의 맛과 향의 정도를 아래 표 12 및 표 13에 나타냈다.Sensory evaluation was evaluated according to the 5-point scoring method, and the degree of taste and aroma during drinking is shown in Tables 12 and 13 below.
아래 표에서 5점은 맛과 향이 좋은 것을 의미하며, 0점은 맛과 향이 나쁜 것을 의미한다.In the table below, 5 points means good taste and aroma, and 0 points means bad taste and aroma.
상기 표 11 및 표 12에 나타난 바와 같이 실시예들은 전체적으로 비교예들에 비해 맛과 향이 우수한 것으로 나타났다.As shown in Tables 11 and 12, the examples showed overall superior taste and aroma compared to the comparative examples.
Claims (5)
용기에 물을 넣고 80 ∼ 90℃의 온도로 가열한 후, 상기 물 중량의 1/2 ~1/4 배 중량의 탄산칼륨, 상기 물 중량의 1/19 ~1/21 배 중량의 염화칼륨, 1/19 ~1/21 배 중량의 구연산을 첨가 및 교반한 다음 2 ~ 5℃의 온도로 18 ~ 30시간 동안 저온 숙성하여 알칼리 이온수를 제조하는 이온수제조단계와;
중탕기에 80 ~ 90℃의 온도로 가열된 물 30,000 중량부를 넣은 다음,
중탕기 내부에 상기 물 30,000 중량부 대비 6,000 중량부의 상기 알칼리 이온수와, 상기 물 30,000 중량부 대비 180 ~ 220 중량부의 구기자와, 280 ~ 320 중량부의 벌나무, 280 ~ 320 중량부의 칡, 80 ~ 120 중량부의 작약, 180 ~ 220 중량부의 맥문동, 140 ~ 160 중량부의 감초, 180 ~ 220 중량부의 산사자, 180 ~ 220 중량부의 대추를 포함하는 약재를 첨가한 후 1.5 ~ 2.5 시간 동안 중탕하는 중탕단계와;
상기 중탕 처리된 내용물 중 고형물을 제거한 후 수득한 액상을 살균 및 포장 처리하여 액상의 숙취해소용 조성물을 제조하는 살균포장단계;를 포함하여 구성된,
구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법.
In the method for preparing a composition for relieving hangover,
After putting water in a container and heating it to a temperature of 80 to 90 ° C, potassium carbonate of 1/2 to 1/4 times the weight of the water, potassium chloride of 1/19 to 1/21 times the weight of the water, 1 An ionized water preparation step of preparing alkaline ionized water by adding and stirring citric acid in a weight of /19 to 1/21 times and then aging at a temperature of 2 to 5 ° C for 18 to 30 hours;
After putting 30,000 parts by weight of water heated to a temperature of 80 ~ 90 ℃ in a water bath,
6,000 parts by weight of the alkaline ionized water, 180 to 220 parts by weight of wolfberry, 280 to 320 parts by weight of bee wood, 280 to 320 parts by weight of kudzu, 80 to 120 parts by weight with respect to 30,000 parts by weight of the water, A water bath step of adding herbs including peony, 180 to 220 parts by weight of licorice root, 140 to 160 parts by weight of licorice, 180 to 220 parts by weight of hawthorn, and 180 to 220 parts by weight of jujube, followed by hot water for 1.5 to 2.5 hours;
A sterilization packaging step of preparing a liquid hangover relief composition by sterilizing and packaging the liquid obtained after removing the solids from the bath-treated contents;
Method for producing a composition for relieving hangover using goji berry and alkaline ionized water.
상기 중탕단계에서 약재는,
상기 물 30,000 중량부 대비 25 ~ 35 중량부의 스테비아, 8 ~ 12 중량부의 밀크씨술추출분말, 8 ~ 12 중량부의 헛개나무열매추출분말, 8 ~ 12 중량부의 천마추출분말, 4 ~ 6 중량부의 개사철쑥순, 4 ~ 6 중량부의 여주추출분말, 4 ~ 6 중량부의 동백나무, 4 ~ 6 중량부의 상추, 4 ~ 6 중량부의 히비스커스꽃잎, 4 ~ 6 중량부의 칡가루, 4 ~ 6 중량부의 마테 잎, 4 ~ 6 중량부의 하수오덩이뿌리, 2.5 ~ 3.5 중량부의 겨우살이, 2.5 ~ 3.5 중량부의 노루궁뎅이버섯 균사체, 2.5 ~ 3.5 중량부의 가시오가피 분말, 2.5 ~ 3.5 중량부의 은행나무 견과, 2.5 ~ 3.5 중량부의 영지버섯, 2.5 ~ 3.5 중량부의 표고버섯, 2.5 ~ 3.5 중량부의 강황가루, 2.5 ~ 3.5 중량부의 알리움 후커리, 1.5 ~ 2.5 중량부의 인삼 줄기, 0.5 ~ 1.5 중량부의 천연향료가 더 포함되는 것을 특징으로 하는,
구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법.
According to claim 1,
In the bathing step, the medicine is
Based on 30,000 parts by weight of the water, 25 to 35 parts by weight of stevia, 8 to 12 parts by weight of milk seed extract powder, 8 to 12 parts by weight of Hovenia dulcis fruit extract powder, 8 to 12 parts by weight of Cheonma extract powder, 4 to 6 parts by weight Sagebrush shoots, 4 to 6 parts by weight of bitter gourd extract powder, 4 to 6 parts by weight of camellia, 4 to 6 parts by weight of lettuce, 4 to 6 parts by weight of hibiscus petals, 4 to 6 parts by weight of kudzu powder, 4 to 6 parts by weight of mate leaves , 4 to 6 parts by weight of sewage pit root, 2.5 to 3.5 parts by weight of mistletoe, 2.5 to 3.5 parts by weight of ericium erinaceus mycelium, 2.5 to 3.5 parts by weight of prickly pear powder, 2.5 to 3.5 parts by weight of ginkgo nuts, 2.5 to 3.5 parts by weight of ganoderma lucidum Mushrooms, 2.5 to 3.5 parts by weight of shiitake mushrooms, 2.5 to 3.5 parts by weight of turmeric powder, 2.5 to 3.5 parts by weight of allium hookery, 1.5 to 2.5 parts by weight of ginseng stems, 0.5 to 1.5 parts by weight of natural flavors ,
Method for producing a composition for relieving hangover using goji berry and alkaline ionized water.
상기 약재는,
상기 물 30,000 중량부 대비 200 중량부의 구기자, 300 중량부의 벌나무, 300 중량부의 칡, 100 중량부의 작약, 200 중량부의 맥문동, 150 중량부의 감초, 200 중량부의 산사자, 200 중량부의 대추, 30 중량부의 스테비아, 10 중량부의 밀크씨술추출분말, 10 중량부의 헛개나무열매추출분말, 10 중량부의 천마추출분말, 5 중량부의 개사철쑥순, 5 중량부의 여주추출분말, 5 중량부의 동백나무, 5 중량부의 상추, 5 중량부의 히비스커스꽃잎, 4 중량부의 칡가루, 5 중량부의 하수오덩이뿌리, 3 중량부의 겨우살이, 3 중량부의 노루궁뎅이버섯 균사체, 3 중량부의 가시오가피 분말, 3 중량부의 은행나무 견과, 3 중량부의 황금마삭줄 순, 3 중량부의 영지버섯, 3 중량부의 표고버섯, 3 중량부의 강황가루, 3 중량부의 알리움 후커리, 2 중량부의 인삼 줄기, 1 중량부의 천연향료인 것을 특징으로 하는,
구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법.
According to claim 2,
The medicine is
200 parts by weight of goji berry, 300 parts by weight of bee tree, 300 parts by weight of kudzu, 100 parts by weight of peony, 200 parts by weight of licorice, 150 parts by weight of licorice, 200 parts by weight of mountain lion, 200 parts by weight of jujube, 30 parts by weight of stevia , 10 parts by weight of milk seed extract powder, 10 parts by weight of Hovenia japonica fruit extract powder, 10 parts by weight of Cheonma extract powder, 5 parts by weight of rhododendron sagebrush, 5 parts by weight of bitter gourd extract powder, 5 parts by weight of camellia, 5 parts by weight of lettuce , 5 parts by weight of hibiscus petals, 4 parts by weight of kudzu powder, 5 parts by weight of sewage root, 3 parts by weight of mistletoe, 3 parts by weight of ericium erinaceus mycelium, 3 parts by weight of prickly pear powder, 3 parts by weight of ginkgo nuts, 3 parts by weight of gold Marinated string, 3 parts by weight of Ganoderma lucidum, 3 parts by weight of shiitake mushrooms, 3 parts by weight of turmeric powder, 3 parts by weight of allium hookery, 2 parts by weight of ginseng stems, 1 part by weight of natural flavoring,
Method for producing a composition for relieving hangover using goji berry and alkaline ionized water.
상기 약재는,
상기 물 30,000 중량부 대비 2.5 ~ 3.5 중량부의 황금마삭줄 순을 더 포함하는 것을 특징으로 하는,
구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법.
According to claim 3,
The medicine is
Characterized in that it further comprises 2.5 to 3.5 parts by weight of golden grinding line compared to 30,000 parts by weight of the water.
Method for producing a composition for relieving hangover using goji berry and alkaline ionized water.
상기 황금마삭줄 순은,
좀돌팥의 잎과 물을 1 : 5의 중량비로 혼합하여 70 ~ 80℃의 온도로 30분간 가열한 다음, 고형물을 걸러내고 남은 추출액을 수득한 후, 상기 추출액을 황금마삭줄 순 무게의 10배수 계량한 후 상기 황금마삭줄 순을 상온에서 12 ~18시간 동안 상기 추출액에 침지시킨 후 건조 처리한 가공 황금마삭줄 순인 것을 특징으로 하는,
구기자와 알칼리 이온수를 이용한 숙취해소용 조성물의 제조 방법.
According to claim 4,
The golden grinding line pure silver,
After mixing the leaves and water at a weight ratio of 1: 5 and heating them at a temperature of 70 ~ 80 ° C for 30 minutes, filtering out the solids and obtaining the remaining extract, the extract was weighed 10 times the net weight of the golden rope. Characterized in that, after immersing the golden grinding line in the extract for 12 to 18 hours at room temperature, the processed golden grinding line is dried.
Method for producing a composition for relieving hangover using goji berry and alkaline ionized water.
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| KR100573245B1 (en) | 2003-08-29 | 2006-04-24 | 한국 한의학 연구원 | Composition for relieving hangover and improving liver function |
| KR101281988B1 (en) | 2010-06-23 | 2013-07-03 | (주)새롬바이오 | Composition having eleutherococcus senticosus for treating hangover and improving liver function, and the preparation method thereof |
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