BEVERAGE FOR RELIEVING HANGOVER CONTAINED GRACILARIA VERRUCOSA PAPENFUSS AND THE MANUFACTURING METHOD THEREOF

• Main Authors: YOON, BYUNG JAE, CHO, JUNG HEE, CHO, HYUN WOO, JUNG, SU YOUNG
• Format: Patent
• Language: English; Korean
• Published: 20.07.2011
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A hangover reducing beverage using gracilaria verrucosa, and a producing method thereof are provided to reduce the unique smell of the gracilaria verrucosa for users to easily drink the beverage. CONSTITUTION: A producing method of a hangover reducing beverage comprises the following steps: mixing 50~70wt% of gracilaria verrucosa, 10~30wt% of smilax glabra, 5~10wt % of green tea, 1~3wt% of smilax glabra, 1~5wt% of lentinus edodes, and 1~5wt% of pueraria thunbergiana; adding purified water into the mixture, and hot-water extracting for 4hours at 95~100deg C; mixing 97.86wt% of gracilaria verrucosa extract, 1wt% of Japanese apricot concentrate, 1wt% of oligosaccharide, 0.02wt% of vitamin C, 0.02wt% of grapefruit seed extract, and 0.1wt% of sucralose; and sterilizing the mixture for 5~10minutes at 95~100deg C.