KR20200073654A - Composition for beverage using persimmon puree or composition for relieving hangover comprising persimmon peel - Google Patents

Abstract

The present invention relates to a composition for relieving hangover, including a beverage composition or persimmon peel made of Hongsi puree. The health functional food for hangover remediation, which includes a drink made of Hong Si puree and tablets containing persimmon peel, has excellent ALDH activity and exhibits excellent efficacy in relieving hangover, and at the same time, has a higher preference than hangover relieving agents, so it has a high preference. It is useful as a zero.

Description

Composition for beverage using persimmon puree or composition for relieving hangover comprising persimmon peel}

The present invention relates to a composition for relieving hangover, including a beverage composition or persimmon peel made of Hongsi puree.

In the fruit market, persimmon consumption in the 20s and 30s is the lowest, along with a decrease in per capita consumption. In addition, during the processing of persimmon, persimmon peel can produce acetic acid, which can lead to deterioration of the soil, resulting in an economic loss that requires a separate treatment plant. In order to solve this problem, the present inventors tried to develop a high value-added product using the persimmon consumption increase and persimmon advantages, and the environmental pollution caused by persimmon peel by utilizing not only the persimmon flesh but also the skin in the product. And thus to reduce economic losses.

On the other hand, as a technology utilizing persimmon peel, "Method of manufacturing vinegar using persimmon peel" is disclosed in Korean Patent Publication No. 10-2006-0105698, and "Method of manufacturing persimmon syrup using persimmon peel" is published in the Republic of Korea. No. 10-2016-0066714.

An object of the present invention is to provide a beverage composition made of Hongsi puree.

Another object of the present invention is to provide a composition for relieving hangover, including persimmon peel.

Another object of the present invention is to provide a health functional food for hangover relief, including a tablet made of Hongsi puree and a tablet comprising persimmon peel.

Another object of the present invention is to provide a method for manufacturing a Hongsi beverage and/or a method for manufacturing a tablet for resolving hangover using persimmon peel.

In order to solve the above-mentioned problems, the present invention provides a beverage composition made of Hongsi puree.

The present invention also provides a composition for relieving hangover, including persimmon peel.

According to a preferred embodiment of the present invention, the persimmon peel may be included in the form of an extract or powder.

The present invention also provides a health functional food for relieving hangover, including a drink made of Hong Si puree and a tablet comprising persimmon peel.

The present invention also provides a method of making a reddish beverage comprising the following steps:

(A) preparing a crushed hongsi by crushing hongsi;

(b) adding an additive to the hongsi crushed material to prepare a hongsi mixture;

(C) filtering the mixture of red beans while holding;

(d) sterilizing the filtered hongsi mixture to prepare hongsi puree; And

(e) adding purified water to the red sea puree to adjust the concentration.

The present invention also provides a method for preparing a tablet for hangover relief using persimmon peel comprising the following steps:

(a) powdering the persimmon peel extract;

(b) adding excipients and purified water to the persimmon peel powder to prepare a dough;

(c) preparing the dough in the form of a tablet; And

(d) drying the prepared tablets.

The health functional food for hangover remediation, which includes a drink made of Hong Si puree and tablets containing persimmon peel, has excellent ALDH activity and exhibits excellent efficacy in relieving hangover, and at the same time, has a higher preference than hangover relieving agents, so it has a high preference. It is useful as a zero. In addition, by increasing the utilization of persimmon peel, it helps to reduce the cost of persimmon peel processing and prevent soil degradation caused by persimmon peel.

1 shows the ALDH activity of persimmon peel extract of the present invention.
Figure 2 shows the preference survey questionnaire form performed in Example 4.

As described above, research on foods using persimmon peels and increasing consumption of persimmons has been actively conducted due to the cost and environmental pollution problems in persimmon consumption reduction and persimmon peel processing. The present inventors confirmed that the ALDH activity is similar when the persimmon peel is compared to rotten disease or brown root used as a common material for the existing hangover relieving agent. It was intended to develop a hangover-relieving agent that can improve the preference.

Hereinafter, the present invention will be described in more detail as one embodiment. The present invention can be implemented in many different forms and is not limited to the embodiments described herein.

Throughout this specification, when a part “includes” a certain component, it means that the component may further include other components, not to exclude other components, unless otherwise stated.

Throughout this specification, the description of “A and/or B” means “A or B, or A and B”.

As used herein, the terms “about”, “substantially”, and the like are used in or near the numerical values when manufacturing and substance tolerances unique to the stated meanings are presented, to aid understanding of the present application Hazards are used to prevent unreasonable abuse by unscrupulous infringers of the disclosures that are either accurate or absolute.

The present invention provides a composition for relieving hangover, including a beverage composition and/or persimmon skin made of Hongsi puree.

In the present invention, the term "hongsi" refers to the sense of redness (ripe persimmon), the astringency of the raw persimmon is removed in a natural or artificial way and softly ripened in red, also called soft persimmon.

In the beverage composition of the present invention, the red sea may be used in a form with or without a shell. When the shell is included, the astringent taste may be felt with the tannin contained in the shell, so a desalination process for removing the astringent taste may be performed.

In general, since red beans are obtained by a method in which the astringent taste naturally disappears and becomes soft and stored so as to have a sweet taste, the astringent taste may be improved than the raw feeling, but the astringent taste may be further improved by an additional artificial method.

As an artificial method, for example, an alcohol degassing method, a gas degassing method, a freeze degassing method, etc., as well as a hot water degassing method traditionally transmitted from a farmhouse, may be used.

After crushing the reddish, which has undergone the desorption process, the reddish puree may be prepared by adding 10 to 20% by weight of saccharides to 80 to 90% by weight of the reddish based on the total composition weight.

In the above, sugars are sugar, honey, glucose, fructose, syrup, syrup, dextrin, oligosaccharide, honey, propolis, trehalos, sorbitol, xylitol, mannitol ), mannitol (mantitol), rhamnitol (rhamnitol), inositol (Inositol), erythritol (Erythritol), any one or more selected from the group consisting of paratinose and quercitol (quercitol) can be used.

Persimmon peels used in the composition for releasing hangovers of the present invention can be used by extraction or grinding.

The method for preparing the persimmon peel extract may use conventional extraction methods in the art, such as a static extraction method, an ultrasonic extraction method, a filtration method, a hot water extraction method, and a reflux extraction method. Preferably, the persimmon skin from which foreign matter has been removed by washing and drying is freeze-dried and then pulverized to extract hot water by repeating 3 times, 3 times with distilled water. The extraction solvent may be used without limitation as long as it is a conventional extraction solvent in the art, preferably water, an alcohol of C ₁ to C ₄ or a mixed solvent thereof, more preferably water, methanol or ethanol, , Most preferably water (distilled water). In addition, the extraction solvent may be extracted by adding 1 to 20 times the weight of the pulverized product of persimmon peel, and more preferably, by adding 5 to 17 times. In addition, the extraction time may be 0.5 to 10 hours, more preferably 1 to 5 hours, but is not limited thereto, and the number of extractions may be repeated 1 to 10 times.

If necessary, it may be prepared as a powder through additional steps such as filtration, concentration, and lyophilization according to methods known in the art. The concentration may be concentrated under reduced pressure, and concentrated under reduced pressure may be performed using a vacuum reduced pressure concentrator or a vacuum rotary evaporator, but is not limited thereto. In addition, the drying is preferably dried under reduced pressure, vacuum drying, boiling drying, spray drying or freeze drying, but is not limited thereto.

In the present invention, the term "extract (extract)" is, by immersing the desired substance in various solvents, and then extracting for a period of time at room temperature, low temperature, or warm state, the liquid component obtained by removing the solvent from the liquid component Means such as the obtained solid content. In addition, in addition to the above results, it can be comprehensively interpreted to include all of the dilutions of the above results, their concentrates, their modulators, and tablets.

The persimmon peel may also be subjected to a desorption process to remove the bitter taste. For example, the astringent peel extract or pulverized product may be mixed with 0.05 to 0.2% alcohol, 0.01 to 0.5% organic acid, and 0.01 to 1.0% phosphate to improve astringent taste.

In the above, the organic acid may be citric acid, malic acid, tartaric acid or a combination of two or more thereof. In the above, the phosphate may be acid pyrophosphate, sodium metaphosphate, or condensed sodium phosphate.

The additives to be treated on the persimmon peel can also be applied in the production of Hongsi puree.

In the present invention, the composition for releasing hangovers may be prepared in the form of granules, tablets, capsules to facilitate administration.

The present invention also provides a health functional food for relieving hangover, including a drink made of Hong Si puree and a tablet comprising persimmon peel.

The health functional food for hangover relieving according to the present invention has excellent ALDH activity, and not only exhibits excellent efficacy for hangover relieving, but also has improved taste and aroma compared to the existing hangover reliever, and has a high consumer preference.

It was confirmed that the health functional food for hangover relieving the present invention exhibits ALDH activity similar to that of medicinal crops used for the existing hangover relieving agent, such as hut and bottle, and the taste and aroma are significantly improved, thereby increasing the premise preference of the hangover relieving agent.

The health functional foods include various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and neutralizing agents (cheese, chocolate, etc.), pectic acid and salts thereof, alginic acid and salts thereof, It may contain organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohol, carbonic acid used in carbonated beverages, and the like. These ingredients can be used independently or in combination.

The most preferred form of health functional food of the present invention is a package in which a beverage made from Hong Si puree and a tablet made from persimmon skin are individually stored separately, but is not limited thereto, and tablets made from persimmon skin contain other vitamins. Functional ingredients such as complexing agents, or browning and/or flatulence may be added to further improve hangover.

The beverage contained in the health functional food of the present invention is not particularly limited to liquid components other than those containing hongsi puree, and may contain various flavoring agents or natural carbohydrates, etc., as additional components, as in conventional beverages.

In addition, the health functional food may additionally include food additives, and whether or not it is suitable as a "food additive" is applied to the relevant item according to the General Regulations and General Test Methods of the Food Additives Code approved by the Korea Food and Drug Administration unless otherwise specified. It is judged according to related standards and standards.

Items listed in the “Food Additives Fair” include, for example, chemical compounds such as ketones, glycine, potassium citrate, nicotinic acid, and cinnamon acid, natural additives such as chromic pigment, licorice extract, crystalline cellulose, high-cooling pigment, and guar gum, L -Mixed preparations, such as a sodium glutamate preparation, an alkali added additive, a preservative preparation, and a tar colorant.

The present invention also provides a method of making a reddish beverage comprising the following steps:

(A) preparing a crushed hongsi by crushing hongsi;

(b) adding an additive to the hongsi crushed material to prepare a hongsi mixture;

(C) filtering the mixture of red beans while holding;

(d) sterilizing the filtered hongsi mixture to prepare hongsi puree; And

(e) adding purified water to the red sea puree to adjust the concentration.

In the method for producing a reddish beverage of the present invention, the reddish used in the step (a) may be a desorption process with the tap removed. As another example, it is also possible to use frozen hongsi for crushing.

In the method for producing a reddish beverage of the present invention, the additive in step (b) may be vitamin C or saccharide. These additives complement the taste and functional aspects of Hongsi, and can physically improve stability.

In the additive, the description of sugars is the same as described above, so the description thereof is omitted.

In the step (b), the mixture can be homogenized before filtering after adding the additive.

In the method for producing a reddish beverage of the present invention, step (c) may be performed by filtering the reddish mixture with a vibrating rod of 25 to 35 mesh, which is to make particles of the reddish mixture easy to ingest.

In the method for producing a reddish beverage of the present invention, step (d) may be performed without limitation as long as it is a sterilization method performed in a general beverage production process.

In the method for producing a reddish beverage of the present invention, step (e) is performed to control the concentration of reddish puree, and if the reddish puree is diluted to an appropriate concentration to be prepared in a beverage form, it can be performed without limitation, and purified water The addition amount of can also be carried out by appropriate selection.

The method for manufacturing a reddish beverage of the present invention may perform a sterilization step for commercialization, and is performed without limitation under sterilization conditions applied during normal beverage production. Beverages that have been sterilized can be cooled and packaged in containers.

The present invention also provides a method for preparing a tablet for hangover relief using persimmon peel comprising the following steps:

(a) powdering the persimmon peel extract;

(b) adding excipients and purified water to the persimmon peel powder to prepare a dough;

(c) preparing the dough in the form of a tablet; And

(d) drying the prepared tablets.

In the method for manufacturing a tablet for hangover relief of the present invention, the persimmon peel in the step (a) may be used after extracting a dried one after undergoing a desorption process. Thereafter, the extract is powdered, and the powder may be prepared by being pulverized to a size suitable for manufacturing in a tablet form.

In the method for manufacturing a tablet for hangover relief of the present invention, the dough in step (b) is prepared in a state suitable for preparing tablets by mixing the excipients in persimmon skin powder and adjusting the concentration with purified water.

The excipient may be used without limitation as long as it is conventionally used to prepare tablets. For example, the excipient may be glutinous rice paste, honey, starch, and the like.

In the method for manufacturing a tablet for hangover relief of the present invention, the dough of step (c) is prepared in a convenient particle size, and may be, for example, a tablet having a diameter of about 4 to 8 mm. It is not limited to this.

In the method for manufacturing a tablet for hangover relief of the present invention, step (d) is to dry the prepared tablet, and a coating process of forming a barrier film to prevent external moisture from infiltrating the tablet may be performed before drying. . The time and temperature of the drying step may be performed by a person skilled in the art to adjust appropriately.

Although one embodiment of the present invention has been described above, the spirit of the present invention is not limited to the embodiments presented herein, and those skilled in the art to understand the spirit of the present invention may add elements within the scope of the same spirit. However, other embodiments may be easily proposed by changing, deleting, adding, or the like, but it will also be considered to be within the scope of the present invention.

Hongsi Puree Production of used beverage

After crushing the thawed red sea puree, it is homogenized by adding purified water and sugar (specified honey, xylitol). After the filtration and sterilization (90 ℃, 10 minutes), the beverage is cooled and then packaged in a container.

Preparation of tablets using persimmon peel

Persimmon peels, oysters and brown roots are extracted and filtered for 5 hours at 120℃ using distilled water. Thereafter, it is concentrated by an evaporator, lyophilized at -75°C, and then powdered to prepare a tablet.

The mixing ratio of the beverage prepared in Example 1 and the tablet prepared in Example 1 is as shown in Table 1 below. The percentages (%) given in Table 1 are based on weight.

ALDH Active check

The ALDH activity on persimmon peel extract was measured using an acetaldehyde assay kit (Megazyme Co., Ltd, Wicklow), and compared with the results of the activity test on the single extract of flatulence fruit and brown root. In this kit, the mechanism of action of ALDH is that acetic acid is generated as the aldehyde is oxidized. The mechanism is as follows.

[Scheme 1]

To 0.21 ml of the sample (0.01 ml of sample solution + 0.2 ml of purified water), 0.02 ml of sodium azide buffer (0.02% w/v, pH 9.0) and 0.02 ml of NAD+ solution were placed in a 96-well plate and reacted for 2 minutes. After the reaction, absorbance is measured at a UV-spectrophotometer at 340 nm, and this value is called A1. Thereafter, 0.005 ml of ALDH was added and reacted for 4 minutes, and then absorbance was measured at 340 nm of a UV-spectrophotometer, and this value is called A2. This measures the ALDH activity through the remaining amount of ALD in the sample. ALDH activity is shown in the following formula (1).

The ALDH activity of persimmon peel showed similar activity when compared with the cultivation bottle extract and the root extract alone, which is used as a universal material for the existing hangover releasing agent, so it was possible to confirm the hangover resolving ability.

[Calculation formula 1]

The relative activity of ALDH is calculated as shown in Equation 2 below using the amount of change in the sample based on Blank.

[Calculation formula 2]

As shown in Figure 1, when the ALDH activity of distilled water was captured at 100%, it showed high activity in the order of hut extract (242%), persimmon extract (234%), and extract of brown root (229%), sold on the market. It showed similar activity to some hangover-relieving products. The experimental results are as shown in the graph below, through which the efficacy of this product can be confirmed.

Preference evaluation

The present invention has a primary effect in that it helps to prevent soil degradation by effectively utilizing large amounts of persimmon shells that cause environmental pollution while being discarded. In addition, by conducting a survey on preferences for hangover-free beverages on the market and prototypes of the present invention, the competitiveness of this product compared to existing products was also confirmed.

Specifically, the preference survey was conducted on 50 adults in their 20s and 50s who have had a previous hangover-reducing beverage, and compared with the existing hangover-reducing beverages, a comprehensive preference for the taste, aroma and texture of the prototype of the present invention 5 It was made to display in a dotted way. The questionnaire form is shown in Fig. 2, and the sensory evaluation results are shown in Table 2.

(1 point: very bad, 2 points: bad, 3 points: no difference, 4 points: good, 5 points: very good)

As a result of preference survey, there was no significant difference in sour taste when compared with the existing hangover drink, but the rest scored higher. In particular, it received a high evaluation in the sweetness section, and the food texture (skipping) section also received a high score in other drinking methods of products that swallow tablets together. Accordingly, improvement in perception of persimmons in their 20s and 30s can be expected through consumption of the product of the present invention, and in the long term, an effect of activating persimmon consumption can also be expected.

Claims (6)

Beverage composition made from Hongsi puree. Composition for relieving hangover, including persimmon peel. According to claim 2, The persimmon peel is a composition for relieving hangover, characterized in that it is included in the form of an extract or powder. Beverages made from Hong Si Puree; And
Tablets containing persimmon peel; containing, health functional food for hangover. (A) preparing a crushed hongsi by crushing hongsi;
(b) adding an additive to the hongsi crushed material to prepare a hongsi mixture;
(C) filtering the mixture of red beans while holding;
(d) sterilizing the filtered hongsi mixture to prepare hongsi puree; And
(E) adjusting the concentration by adding purified water to the Hongsi puree; A method of manufacturing a Hongsi beverage comprising a. (a) powdering the persimmon peel extract;
(b) adding excipients and purified water to the persimmon peel powder to prepare a dough;
(c) preparing the dough in the form of a tablet; And
(d) drying the prepared tablets; A method of manufacturing a tablet for relieving hangover using persimmon peels, comprising

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