Method for the manufacture of energy drinks containing bee products

Abstract

The present invention relates to a method of manufacturing an energy drink containing a bee product, and more particularly, the method includes a pressurized boiling step of putting a mixture of pear and vegetable particles into purified water and pressurizing and heating to boil, a filtering step of filtering the mixture heated in the pressurized boiling step through the pressurized boiling step, and a raw material mixing step of mixing a bee product, a fermented herb extract, an amino acid mixture, and a vitamin mixture with a filtrate filtered through the filtering step. The energy drink produced through the above process has an effect of improving physical strength, respiratory health, and immunity, can promote muscle cell growth, and has excellent palatability and a weight loss effect.

Description

Technical Field

[0001] This invention relates to a method for manufacturing an energy drink containing beekeeping products, and more specifically, to a method for manufacturing an energy drink containing beekeeping products that improves physical strength, respiratory health and immunity, promotes muscle cell growth, and has excellent palatability and weight loss effects. Background Technology

[0002] Energy drinks are beverages consumed to replenish energy. Sports drinks primarily replenish fluids and electrolytes, while energy drinks mainly contain ingredients that increase energy levels.

[0003] It is becoming increasingly popular, especially among consumers who enjoy extreme sports and young people who engage in high-intensity physical and mental activities. In the past, energy drinks often added guarana extract (containing high-calorie monosaccharides) and caffeine to boost metabolism and provide energy, and also added taurine and other ingredients to help recover from fatigue and prevent muscle damage.

[0004] However, traditional energy drinks made from the above ingredients are based on caffeine and taurine and are designed for quick energy replenishment. Therefore, they lack the function of fundamentally restoring energy by eliminating free radicals caused by oxidative stress.

[0005] Sugar cravings, also known as drowsiness and extreme fatigue, occur after consuming sugary foods for a period of time. This is known as a glycemic episode. If adolescents, especially those in their growth period, consume excessive amounts of high-caffeine energy drinks, it can have significant negative health effects. Therefore, the medical community strongly recommends that daily consumption should not exceed the recommended amount.

[0006] In fact, there are frequent cases in the United States of young students dying from cardiovascular diseases (mainly heart disease) after consuming high-caffeine energy drinks. Therefore, there is an urgent need to develop a caffeine-free sports drink to replenish energy lost during exercise and quickly restore energy levels.

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Korean Patent Registration No. 10-2045192 (November 11, 2019)

[0010] Patent Document 2: Korean Patent Registration No. 10-2699382 (August 22, 2024) Summary of the Invention

[0011] The problem that the invention aims to solve

[0012] The purpose of this invention is to provide a method for manufacturing an energy drink containing beekeeping products. This energy drink has the effects of improving physical strength, respiratory health and immunity, and not only promotes the growth of muscle cells, but also has excellent palatability and weight loss effects.

[0013] Methods for solving problems

[0014] The present invention aims to provide a method for manufacturing an energy beverage containing bee products, comprising: a pressure boiling step, wherein a mixture of pear and vegetable granules is placed in purified water in a double-layer steamer and heated under pressure to boiling; a filtration step, wherein the mixture heated in the pressure boiling step is filtered through the pressure boiling step; and a raw material mixing step, wherein bee products, fermented herbal extracts, an amino acid mixture, a vitamin mixture, and L-arabinose are mixed with the filtrate filtered through the filtration step; characterized in that the bee products include at least one of honey, royal jelly, and propolis.

[0015] According to a preferred feature of the invention, the pressure boiling step involves mixing 100 parts by weight of purified water, 20 to 30 parts by weight of pear, and 5 to 10 parts by weight of a vegetable-grain mixture, and pressure boiling at a pressure of 1.5 to 2.5 Torr and a temperature of 100 to 120°C for 2 to 4 hours. The vegetable-grain mixture comprises two or more varieties selected from the group consisting of Chinese cabbage, cabbage, malt, and dried tangerine peel. The raw material mixing step includes 100 parts by weight of the filtrate obtained from the filtration step, and 8 to 12 parts by weight of beekeeping products, 2 to 4 parts by weight of fermented herbal extracts, 0.5 to 1.5 parts by weight of an amino acid mixture, 0.01 to 0.1 parts by weight of a vitamin mixture, and 0.5 to 1.5 parts by weight of L-arabinose. The beekeeping products are 100 parts by weight of honey, and 0.5 to 1.5 parts by weight of royal jelly and propolis. It is a composition consisting of 0.5 to 1.5 parts by weight of herbal fermentation extract and 100 parts by weight of herbal mixture, 90 to 110 parts by weight of purified water and Aspergillus, and 0.05 to 0.15 parts by weight of orijine, fermented at 30 to 33°C for 2 to 4 days, and then heated at 85 to 90°C. The herbal mixture includes two or more selected from ginseng, Cnidium monnieri, Angelica sinensis, Paeonia lactiflora, Rehmannia glutinosa, Atractylodes macrocephala, Poria cocos, Dryopteris crassirhizoma, Astragalus membranaceus, Cinnamomum cassia, Glycyrrhiza uralensis, and Cinnamomum cassia. The amino acid mixture includes two or more selected from L-arginine, L-glutamine, L-leucine, L-phenylalanine, L-lysine hydrochloride, L-valine, L-threonine, and L-isoleucine, L-methionine, L-tryptophan, and L-leucine. The vitamin mixture includes vitamin B2, vitamin B6, and vitamin B12.

[0016] According to a more preferred feature of the invention, in the raw material mixing step, 1 to 3 parts by weight of an additive are included relative to 100 parts by weight of the filtrate, the additive being a mixture of 100 parts by weight of perilla extract and 20 to 60 parts by weight of truffle extract.

[0017] Invention Effects

[0018] The present invention provides a method for manufacturing an energy drink containing beekeeping products, which has excellent effects in providing energy drinks that improve physical strength, respiratory health, immunity, and promote muscle cell growth, and also has excellent palatability and weight loss effects. Attached Figure Description

[0019] Figure 1 This is a flowchart illustrating a method for manufacturing an energy beverage containing beekeeping products according to the present invention.

[0020] Explanation of reference numerals in the attached figures:

[0021] S101: Pressure boiling stage;

[0022] S103: Filtering stage;

[0023] S105: Raw material mixing stage. Detailed Implementation

[0024] The preferred embodiments of the present invention and the properties of each component are described in detail below. However, the purpose of this detailed description is to enable those skilled in the art to easily implement the present invention, and it does not imply that the technical concept and scope of the present invention are limited.

[0025] The method for manufacturing an energy beverage containing bee products according to the present invention includes: a pressure boiling step (S101), in which a mixture of pear and vegetable granules is placed in purified water in a double-layer steamer and pressure-boiled and heated; a filtration step (S103), in which the mixture heated in the pressure boiling step (S101) is filtered; and a raw material mixing step (S105), in which bee products, fermented herbal extracts, amino acid mixtures, vitamin mixtures and L-arabinose are mixed with the filtrate filtered in the filtration step (S103).

[0026] The pressure boiling step (S101) described above involves placing the pear and vegetable-grain mixture into a double-layered steamer and heating it under pressure until boiling. Preferably, this step is performed by mixing 100 parts by weight of purified water, 20 to 30 parts by weight of pear, and 5 to 10 parts by weight of the vegetable-grain mixture, placing the mixture into a double-layered steamer, and then pressurizing and boiling the mixture at a pressure of 1.5 to 2.5 Torr and a temperature of 100 to 120°C for 2 to 4 hours. By performing the pressure boiling step consisting of the above process, the extraction yield of the active ingredients contained in the pear or vegetable-grain mixture is significantly increased, thereby providing a composition with excellent effects in promoting immunity and improving respiratory health.

[0027] The pears mentioned above contain 20 to 30 parts by weight, and during the pressure boiling process, the microorganisms in the stomach feed on the sugars contained in the juice, producing ethanol, organic acids and organic acid salts. This not only helps prevent respiratory diseases such as colds, but also contains a component called luteolin, which helps to clear phlegm and lower body temperature.

[0028] If the pear content is less than 20 parts by weight, the above-mentioned effects are negligible. If the pear content exceeds 30 parts by weight, the above-mentioned effects are not significantly improved. On the contrary, the content of silkworm extract, snail extract, herbal mixture, vegetable and grain mixture, onion peel, etc. is excessively reduced, which may reduce the efficacy of the composition in enhancing immunity and improving respiratory health, and is therefore not ideal.

[0029] In addition, the vegetable and grain mixture contains 5 to 10 parts by weight, consisting of two or more selected from Chinese cabbage, cabbage, malt, and dried tangerine peel, preferably 100 parts by weight of Chinese cabbage, 80 to 100 parts by weight of cabbage, 3 to 7 parts by weight of malt, and 3 to 7 parts by weight of dried tangerine peel.

[0030] The vegetable and grain mixture made from the above ingredients not only contains a variety of nutrients, but also protects the gastric mucosa and aids digestion, making it suitable even for people with weak digestive systems.

[0031] If the content of the vegetable and grain mixture is less than 5 parts by weight, the above effects are minimal. If the content of the vegetable and grain mixture is more than 10 parts by weight, the above effects are not significantly improved. On the contrary, the content of other components is relatively excessively reduced. Therefore, the efficacy of this composition in enhancing immunity and improving respiratory health may be excessively reduced, which is not preferred.

[0032] The pressure boiling step (S101) performed by the above method improves the extraction efficiency of the active ingredients contained in the above pear or vegetable-grain mixture, while not excessively damaging the extracted active ingredients.

[0033] At this point, if the pressure of the pressure boiling process (S101) is lower than 1.5 Torr, the heating temperature is lower than 100°C, or the heating time is lower than 2 hours, the effect of increasing the amount of effective components contained in each component will be minimal. If the pressure of the pressure boiling process (S101) exceeds 2.5 Torr, the heating temperature exceeds 120°C, or the heating time exceeds 4 hours, the amount of effective components contained in each component will not be significantly increased. On the contrary, it may excessively destroy the extracted effective components, so it is not preferred.

[0034] The above-mentioned filtration process (S103) is a process of filtering the mixture after it has been heated in the pressurized water bath process (S101). Preferably, the mixture after it has been heated in the pressurized water bath process (S101) is filtered with a filter to remove the solid substances contained in the mixture.

[0035] At this point, it is more preferable to use a filter with a 5 to 20 micrometer filter.

[0036] The above-mentioned raw material mixing step (S105) is a step of mixing beekeeping products, fermented herbal extracts, amino acid mixtures, vitamin mixtures, and L-arabinose with the filtrate filtered in the above-mentioned filtration step (S103). Preferably, this step is performed by mixing 8 to 12 parts by weight of beekeeping products, 2 to 4 parts by weight of fermented herbal extracts, 0.5 to 1.5 parts by weight of amino acid mixtures, 0.01 to 0.1 parts by weight of vitamin mixtures, and 0.5 to 1.5 parts by weight of L-arabinose with 100 parts by weight of the filtrate filtered in the above-mentioned filtration step (S103).

[0037] The aforementioned beekeeping product contains 8 to 12 parts by weight, preferably at least one of the group consisting of honey, royal jelly and propolis, more preferably consisting of 100 parts by weight of honey, 0.5 to 1.5 parts by weight of royal jelly and 0.5 to 1.5 parts by weight of propolis.

[0038] Among the beekeeping products composed of the above ingredients, honey, during its absorption by the human body, can promote energy production, replenish vitality, and thus quickly restore energy from fatigue. Royal jelly has effects such as skin regeneration, anti-aging, and enhanced immunity, while propolis has effects such as anti-inflammatory, antioxidant, immune-enhancing, antiviral, and antifungal properties.

[0039] If the content of the aforementioned beekeeping product is less than 8 parts by weight, the above-mentioned effect will be negligible. If the content of the aforementioned beekeeping product exceeds 12 parts by weight, the above-mentioned effect will not be significantly improved. On the contrary, the manufacturing cost will be excessively increased, which is not ideal.

[0040] The herbal extract contains 2 to 4 parts by weight of the above-mentioned herbal fermentation extract and 90 to 110 parts by weight of purified water and Aspergillus. Preferably, 0.05 to 0.15 parts by weight of duckweed are mixed and fermented at 30 to 33°C for 2 to 4 days, followed by heating at 85 to 90°C to produce the herbal product. The fermented herbal extract produced through the above process can improve the absorption rate of the active ingredients contained in the herbs in the human body, promote energy production, and help eliminate fatigue substances in muscles. In addition, it has a rapid fatigue recovery effect and plays a role in improving athletic performance and daily activities.

[0041] At this point, it is preferred that the herbal mixture consists of two or more selected from the group consisting of ginseng, Cnidium monnieri, Angelica sinensis, peony, Rehmannia glutinosa, Atractylodes macrocephala, Poria cocos, cinnamon twig, licorice, and cinnamon bark, and preferably, ginseng, Cnidium monnieri, Angelica sinensis, peony, Rehmannia glutinosa, Atractylodes macrocephala, Poria cocos, cinnamon twig, licorice, and cinnamon bark are mixed in a weight ratio of 1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1.

[0042] If the content of the above-mentioned fermented herbal extract is less than 2 parts by weight, the above-mentioned effect is minimal. If the content of the above-mentioned fermented herbal extract exceeds 4 parts by weight, the above-mentioned effect is not significantly improved, and the taste of the energy drink produced by the present invention may be excessively reduced, so it is not preferred.

[0043] The above-mentioned amino acid mixture contains 0.5 to 1.5 parts by weight, and is composed of two or more selected from L-arginine, L-glutamine, L-leucine, L-phenylalanine, L-lysine hydrochloride, L-valine, L-threonine, L-isoleucine, L-methionine, L-tryptophan, and L-leucine. The amino acid mixture composed of the above components promotes muscle cell growth by inducing the differentiation and proliferation of myoblasts and prevents muscle loss.

[0044] L-glutamine, mentioned above, is a non-essential amino acid that is naturally produced in the body, but the required amount may increase due to stress, exercise, and illness.

[0045] In addition, L-glutamine is mainly found in muscles and plays an important role in the immune system and gut health, especially in providing the energy needed to repair damaged muscles during exercise.

[0046] In addition, L-leucine, L-valine, and L-isoleucine can improve muscle elasticity and strength, thereby enhancing athletic performance, increasing muscle mass, and raising basal metabolic rate. L-phenylalanine enhances athletic performance, relieves fatigue, and improves concentration, while L-valine improves energy metabolism, contributing to muscle growth and recovery.

[0047] In addition, the aforementioned L-lysine hydrochloride, L-threonine, and L-methionine support metabolic activation and muscle protein synthesis, and contribute to fat metabolism and improve energy efficiency.

[0048] In addition, L-tryptophan has anti-inflammatory properties, which can reduce inflammation in the body and promote muscle recovery after exercise. It can also improve mood and cognitive function, improve sleep, and help recover from sports injuries.

[0049] Furthermore, L-leucine is an essential amino acid absolutely necessary for muscle protection and production. It promotes insulin secretion, helps muscle cells utilize glucose as energy, and plays a role in quickly recovering from muscle fatigue after exercise.

[0050] In addition, L-arginine is one of the amino acids produced in the human body and is a component of proteins. It plays an important role in the production of nitric oxide, dilating blood vessels to improve blood circulation, and increasing the oxygen and nutrient supply to muscles, thereby promoting the regeneration and repair of muscle cells, helping muscle growth and recovery, and improving athletic performance.

[0051] In addition, the vitamin mixture contains 0.01 to 0.1 parts by weight of vitamin B2, vitamin B6 and vitamin B12, and the vitamin mixture composed of the above components has the effects of maintaining skin and muscle tissue, promoting immunity and nerve function.

[0052] If the content of the above vitamin mixture is less than 0.01 parts by weight, the above effect is minimal. If the content of the above vitamin mixture exceeds 0.1 parts by weight, the above effect will not be significantly improved. Instead, it will excessively increase the manufacturing cost of energy drinks, which is not ideal.

[0053] In addition, L-arabinose is present in quantities of 0.5 to 1.5 parts by weight and is a naturally occurring carbohydrate found in plants such as beets and corn husks. It not only enhances palatability by providing sweetness to energy drinks but also inhibits the absorption of sugars in the body by suppressing the action of the digestive enzyme sucrase in the small intestine, thereby inhibiting blood sugar spikes and contributing to weight loss.

[0054] In addition, the L-arabinose mentioned above can inhibit the activity of α-amylase, which is involved in the breakdown of carbohydrates in the body, thereby slowing down the digestion of carbohydrates. This not only controls blood sugar levels but also prevents insulin spikes.

[0055] Furthermore, because L-arabinose is not absorbed by the human intestines and can be utilized by probiotics such as Bifidobacteria, it has the potential to function as a probiotic. It possesses proliferative potential, regulates the balance of intestinal flora, improves and prevents constipation, and eliminates intestinal toxins, thereby improving intestinal health.

[0056] If the L-arabinose content is less than 0.5 parts by weight, the above effect is minimal. If the L-arabinose content exceeds 1.5 parts by weight, the above effect is not significantly improved. Instead, it will cause the sweetness of the energy drink to increase excessively, which will reduce the taste and is therefore not ideal.

[0057] In addition, in the raw material mixing step (S105), 1 to 3 parts by weight of additives may be added to 100 parts by weight of filtrate. Preferably, the additives are a mixture of 100 parts by weight of perilla extract and 20 to 60 parts by weight of oyster mushroom extract.

[0058] The above-mentioned persimmon extract can be prepared by mixing 100 parts by weight of persimmon powder obtained by washing, drying and grinding persimmons with an 80% ethanol aqueous solution, extracting the active ingredients at a temperature of 35-45°C for 2-4 hours, and then removing the solid components with a filter.

[0059] The perilla leaf extract produced through the above process can promote the differentiation, proliferation, and growth of myoblasts into muscle cells, thereby inhibiting muscle loss.

[0060] In addition, the content of the oyster mushroom extract is 20 to 60 parts by weight, which can be prepared by mixing 100 parts by weight of oyster mushroom powder with an 80% ethanol aqueous solution, extracting the active ingredients at a temperature of 35 to 45°C for 2 to 4 hours, and then removing the solid contents using a filter. The oyster mushroom powder is made by washing, drying and grinding oyster mushrooms.

[0061] The oyster mushroom extract produced using the above process contains vitamins that can enhance the immune system and is rich in various essential amino acids and proteins, which can maintain muscle mass and improve bodily functions. However, if the content of oyster mushroom extract is less than 20 parts by weight, the above effects are minimal, while if the content exceeds 60 parts by weight, the above effects will not be significantly improved, and the manufacturing cost will increase excessively, which is undesirable.

[0062] The following examples illustrate the method for manufacturing an energy drink containing beekeeping products according to the present invention, as well as the properties of the energy drink manufactured by this method.

[0063] <Manufacturing Example 1> Manufacturing of Fermented Herbal Extracts

[0064] One hundred parts by weight of a herbal mixture consisting of ginseng, Cnidium monnieri, Angelica sinensis, Paeonia lactiflora, Rehmannia glutinosa, Atractylodes macrocephala, Poria cocos, Dryopteris crassirhizoma, Astragalus membranaceus, Cinnamomum cassia, Glycyrrhiza uralensis, and Cinnamomum cassia bark in a weight ratio of 1:1:1:1:1:1:1:1:1:1:1, and another 100 parts by weight of a herbal mixture consisting of purified water and Aspergillus in a weight ratio of 100 parts by weight. 0.1 parts by weight of Duckweed were added, and the mixture was fermented at 31.5°C for 3 days, then heated to 87.5°C to obtain the fermented herbal extract.

[0065] <Manufacturing Example 2> Manufacturing of Perilla Extract

[0066] The perilla powder obtained by washing, drying and grinding was mixed with an 80% ethanol aqueous solution, and the active ingredients were extracted at 40°C for 3 hours. Then the solid contents were removed by filtration to obtain perilla extract.

[0067] <Manufacturing Example 3> Manufacturing of Oyster Mushroom Extract

[0068] Mix 100 parts by weight of oyster mushroom powder with an 80% ethanol aqueous solution, extract the active ingredients at 40°C for 3 hours, and then remove the solid contents using a filter to prepare oyster mushroom extract.

[0069] Example 1

[0070] 100 parts by weight of purified water, 25 parts by weight of pear, and 7.5 parts by weight of a vegetable and grain mixture (a mixture of 100 parts by weight of Chinese cabbage, 90 parts by weight of cabbage, 5 parts by weight of malt, and 5 parts by weight of dried tangerine peel) were mixed and pressurized at 2.0 Torr and 110°C for 3 hours. The pressurized mixture was filtered through a filter (using a 5 to 20 micrometer filter membrane) to remove solids. Bee products (100 parts by weight of honey, 1 part by weight of royal jelly), 10 parts by weight of L-glutamine, and 1 part by weight of propolis were added to 100 parts by weight of the filtrate. 3 parts by weight of the fermented herbal extract prepared according to Manufacturing Example 1 above, 1 part by weight of an amino acid mixture (100 parts by weight of L-glutamine and L-arginine mixed in a 1:1 weight ratio), 0.05 parts by weight of a vitamin mixture, and 1 part by weight of L-arabinose were also mixed to produce an energy drink containing beekeeping products.

[0071] Example 2

[0072] Following the same method as in Example 1, but mixing 8 parts by weight of beekeeping products, 2 parts by weight of fermented herbal extracts prepared by manufacturing Example 1, 0.5 parts by weight of an amino acid mixture, 0.01 parts by weight of a vitamin mixture, and 0.5 parts by weight of L-arabinose to prepare an energy drink containing beekeeping products.

[0073] Example 3

[0074] Following the same method as in Example 1, but mixing 12 parts by weight of beekeeping products, 4 parts by weight of fermented herbal extracts prepared by manufacturing Example 1, 1.5 parts by weight of an amino acid mixture, 0.1 parts by weight of a vitamin mixture, and 1.5 parts by weight of L-arabinose to prepare an energy drink containing beekeeping products.

[0075] Example 4

[0076] Following the same steps as in Example 1, but also mixing 2 parts by weight of additives (100 parts by weight of perilla extract prepared by Manufacturing Example 2 and 40 parts by weight of oyster mushroom extract prepared by Manufacturing Example 3) relative to 100 parts by weight of the filtrate, an energy drink containing beekeeping products was prepared.

[0077] Example 5

[0078] Following the same steps as in Example 2, but with the addition of 2 parts by weight of additives (100 parts by weight of perilla extract prepared by Manufacturing Example 2 and 40 parts by weight of oyster mushroom extract prepared by Manufacturing Example 3) relative to 100 parts by weight of the filtrate, an energy drink containing beekeeping products was prepared.

[0079] Example 6

[0080] Following the same steps as in Example 3, but with the addition of 2 parts by weight of additives (100 parts by weight of perilla extract prepared by Manufacturing Example 2 and 40 parts by weight of oyster mushroom extract prepared by Manufacturing Example 3) relative to 100 parts by weight of the filtrate, an energy drink containing beekeeping products was prepared.

[0081] <Comparative Example 1>

[0082] The process was carried out in the same manner as in Example 1 above, but using 5 parts by weight of beekeeping products and 1 part by weight of the fermented herbal extract prepared in step 1, 0.1 parts by weight of the amino acid mixture, 0.001 parts by weight of the vitamin mixture and 0.1 parts by weight of L-arabinose, as described in the manufacturing example above, to prepare an energy drink containing beekeeping products.

[0083] <Comparative Example 2>

[0084] The process was carried out in the same manner as in Example 1, but 20 parts by weight of beekeeping products, 10 parts by weight of fermented herbal extracts prepared by manufacturing Example 1, 3 parts by weight of an amino acid mixture, 0.5 parts by weight of a vitamin mixture, and 3 parts by weight of L-arabinose were mixed to produce an energy drink containing beekeeping products.

[0085] Preferences for energy drinks containing beekeeping products manufactured in Examples 1 to 6 and Comparative Examples 1 to 2 were measured and are shown in Table 1 below.

[0086] However, a survey was conducted on preferences for energy drinks containing beekeeping products. The method involved 50 test subjects each drinking 50 ml of the prepared energy drink and using a 5-point scale to measure the taste, aroma, texture, and overall preference of the prepared energy drink, and the average value was expressed.

[0087] 5 points: Excellent, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very Poor

[0088] Table 1

[0089] distribute taste fragrant texture Overall Preference Example 1 4.4 4.4 4.5 4.43 Example 2 4.3 4.3 4.6 4.40 Example 3 4.5 4.6 4.5 4.53 Example 4 4.3 4.6 4.5 4.47 Example 5 4.2 4.5 4.6 4.43 Example 6 4.4 4.7 4.4 4.50 Comparative Example 1 3.7 3.9 4.6 4.06 Comparative Example 2 3.9 4.5 4.2 4.20

[0090] As can be seen from Table 1 above, the energy drinks produced in Examples 1 to 6 of the present invention exhibit superior preference compared to the energy drinks produced in Comparative Examples 1 to 2.

[0091] In addition, the antibronchial inflammation effects of the energy drinks prepared by Examples 1 to 6 and Comparative Examples 1 to 2 were measured and are shown in Table 2 below.

[0092] However, to confirm whether the effect of inhibiting bronchial inflammation could effectively suppress bronchial inflammation in asthma and chronic obstructive pulmonary disease models, the method of increasing bronchopulmonary leukocytes induced by exposing sensitized mice to the antigen was used to confirm this (Pharmacological Research, 2010, 61, 288-297; Biochemical Pharmacology, 2010, 79, 888-896).

[0093] Therefore, BALB / c female mice (65 weeks old, SLC, Japan) were sensitized by intraperitoneal injection of 0.2 mL of a 1:1 mixture (10 μg ovalbumin (OVA, Sigma) and 4 mg aluminum hydroxide (Alum, Pierce)) on days 0, 7 and 14.

[0094] Eight and ten days after the final sensitization date, 10% ovalbumin was made into an aerosol using high-pressure compressed air and sprayed for 50 minutes to induce respiratory inflammation.

[0095] In addition, from day 21 to day 23 after the first sensitization, each composition that enhances immunity and improves respiratory health was challenged twice daily, morning and afternoon, by oral administration.

[0096] Bronchoalveolar lavage was performed using 15 ml of phosphate-buffered saline (pH 7.2), and the lavage fluid was collected. The number of white blood cells in the lavage fluid was counted using a hematology analyzer (Drew Scientific Inc., HEMAVETHV950FS, M-950HV). The results were calculated based on the white blood cell count of the negative control group (1% CMC [carboxymethyl cellulose] administration group) to determine the bronchial inflammation suppression rate (%).

[0097] Table 2

[0098] distribute Inhibitory effect on bronchial inflammation (%) Example 1 22.45 Example 2 21.02 Example 3 24.03 Example 4 23.01 Example 5 21.22 Example 6 24.19 Comparative Example 1 16.99 Comparative Example 2 24.31

[0099] As shown in Table 2 above, it can be seen that the energy drinks prepared by Examples 1 to 6 of the present invention have a better effect in inhibiting bronchial inflammation compared with the energy drink prepared by Comparative Example 1.

[0100] On the other hand, as shown in Comparative Example 2, even when the content of each component was excessive, the effect of inhibiting bronchial inflammation was not significantly improved.

[0101] In addition, the muscle mass increase effect of the energy drinks prepared by Examples 1 to 6 and Comparative Examples 1 to 2 was measured and is shown in Table 3 below.

[0102] However, the effect of energy drinks on increasing muscle mass was tested by acclimating 3-week-old C57BL / 6 mice for 1 week and feeding them a high-fat diet (product number #D12492, ResearchDiet Inc., New Brunswick, NJ, USA) for 7 weeks to induce obesity. Mice were then randomly assigned to three groups of eight mice each based on their body weight.

[0103] Food compositions prepared in Examples 1 to 6 and Comparative Examples 1 to 2 for enhancing and restoring muscle by promoting post-exercise protein synthesis were diluted with purified water to a mass concentration of 0.25% and administered orally once daily for 8 weeks for a specified period. Muscle mass was then compared with a control group. A method for measuring the increase was used.

[0104] At this point, a control group was given the same amount of high-fat diet as the experimental group. Eight weeks after the sample was given, the total volume and tissue volume of the mice were measured using micro-CT (micro-computed tomography).

[0105] Table 3

[0106]

[0107] As can be seen from Table 3 above, the energy drinks manufactured by Examples 1 to 6 of the present invention have excellent effects on promoting muscle growth.

[0108] On the other hand, it can be seen that the energy drink made by Comparative Example 2, despite the excessive content of each component, did not show a significant improvement in promoting muscle growth.

[0109] Therefore, the method for manufacturing an energy drink containing beekeeping products according to the present invention can provide an energy drink that improves physical strength, respiratory health, and immunity, promotes muscle cell growth, and has excellent palatability and weight loss effects.

Claims

1. A method for manufacturing an energy drink containing beekeeping products, characterized in that, include: In the pressure boiling step, the mixture of pears and diced vegetables is placed in a double-layer steamer and heated under pressure to bring the purified water to a boil. The mixture heated in the pressurized water bath is filtered through the above-described pressurized water bath process; and Raw material mixing step: Mix the beekeeping products, fermented herbal extracts, amino acid mixture, vitamin mixture and L-arabinose into the filtrate filtered by the above filtration step; The beekeeping products include at least one selected from the group consisting of honey, royal jelly, and propolis.

2. The method for manufacturing an energy beverage containing beekeeping products according to claim 1, characterized in that, The above-mentioned pressure boiling step involves mixing 100 parts by weight of purified water, 20 to 30 parts by weight of pears, and 5 to 10 parts by weight of a plant-grain mixture, and then pressure boiling at a pressure of 1.5 to 2.5 Torr and a temperature of 100 to 120°C for 2 to 4 hours. The above-mentioned vegetable and grain mixture consists of two or more selected from cabbage, malt, and dried tangerine peel. The above-mentioned raw material mixing step involves mixing 8 to 12 parts by weight of beekeeping products, 2 to 4 parts by weight of fermented herbal extracts, 0.5 to 1.5 parts by weight of an amino acid mixture, 0.01 to 0.1 parts by weight of a vitamin mixture, and 0.5 to 1.5 parts by weight of L-arabinose with 100 parts by weight of the filtrate obtained after the above-mentioned filtration step. The aforementioned beekeeping product consists of 100 parts by weight of honey, 0.5 to 1.5 parts by weight of royal jelly, and 0.5 to 1.5 parts by weight of propolis. The preparation method of the above-mentioned herbal fermentation extract involves adding 90 to 110 parts by weight of purified water to 100 parts by weight of a herbal mixture and Aspergillus. Another preparation method involves mixing 0.05 to 0.15 parts by weight of duckweed, fermenting at 30 to 33°C for 2 to 4 days, and then heating at 85 to 90°C. The above-mentioned herbal mixture consists of two or more selected from ginseng, Cnidium monnieri, Angelica sinensis, white peony root, Rehmannia glutinosa, Atractylodes macrocephala, Poria cocos, Sophora flavescens, Astragalus membranaceus, cinnamon twig, licorice root, and cinnamon bark. The above-mentioned amino acid mixture consists of two or more selected from L-arginine, L-glutamine, L-leucine, L-phenylalanine, L-lysine hydrochloride, L-valine, L-threonine, L-isoleucine, L-methionine, L-tryptophan, and L-leucine. The vitamin mixture includes vitamin B2, vitamin B6, and vitamin B12.

3. The method for manufacturing an energy beverage containing beekeeping products according to claim 2, characterized in that, In the above-described raw material mixing step, relative to 100 parts by weight of the filtrate, there are also 1 to 3 parts by weight of additives. The additive is composed of 100 parts by weight of perilla extract and 20-60 parts by weight of oyster mushroom extract.

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