Composition for hangover relief and method for producing the same
A roasted rice bran alcohol extract in an aqueous ethanol solution addresses the inadequacies of existing hangover remedies by effectively preventing and reducing hangover symptoms, providing a safe and easy-to-consume solution.
Patent Information
- Application Number
- JP2024013424
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-01-31
- Publication Date
- 2025-08-13
AI Technical Summary
Existing food and beverage products are inadequate in effectively preventing or alleviating hangover symptoms such as nausea, headache, and dehydration caused by alcohol consumption.
A composition comprising an alcohol extract of roasted rice bran material, extracted using an aqueous ethanol solution of 70 v/v% to 83 v/v%, which is used to prepare a hangover-relief product that can be easily ingested.
The composition effectively prevents or suppresses hangover symptoms and can be safely consumed, offering a convenient and efficient solution for alleviating post-alcohol discomfort.
Smart Images
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Abstract
Description
[Technical Field]
[0001] The present invention relates to a composition for hangover relief and a method for producing the same. [Background technology]
[0002] A hangover is a general term for symptoms such as nausea, heartburn, and headache that occur after drinking alcohol, and can occur the day after drinking a large amount of alcohol. It is believed that this hangover occurs when the liver does not adequately process acetaldehyde, which is produced when alcohol is broken down in the body.
[0003] Acetaldehyde is toxic and can cause nausea, nausea, and headaches. When large amounts of alcohol are consumed, the liver is unable to process acetaldehyde properly, resulting in increased blood acetaldehyde levels, which can cause these symptoms due to its toxicity. It is also believed that alcohol irritation, stomach upset, and dehydration can also contribute to hangovers.
[0004] On the other hand, in Japan, many people have enjoyed drinking alcohol since ancient times, yet they still suffer from hangovers. Some suggested countermeasures include consuming energy drinks or herbal medicines before drinking, which are expected to alleviate hangovers; not drinking too much while drinking and drinking water in between to lower the alcohol concentration in the stomach; and drinking sports drinks after drinking to ingest the sugars needed to break down alcohol.
[0005] In recent years, food and beverage products such as drinks, tablets, and capsules have been proposed to combat hangovers, but these foods and beverages are still far from being fully satisfactory in terms of preventing hangovers. Summary of the Invention [Problem to be solved by the invention]
[0006] The present invention addresses the above-mentioned problems, and its object is to provide a composition for hangover relief that can be easily ingested and that can effectively alleviate hangover symptoms after drinking alcohol, as well as a method for producing the same. [Means for solving the problem]
[0007] The present invention comprises an alcohol extract of a roasted rice bran material, The alcohol extract is an extract from an aqueous ethanol solution of 70 v / v % to 83 v / v % in the composition for alleviating hangovers.
[0008] In one embodiment, the roasted rice bran material is a hot water extract of roasted rice bran.
[0009] In one embodiment, the alcohol extract is an extract from an aqueous ethanol solution of 74 v / v % to 78 v / v %.
[0010] The present invention also provides a method for producing a composition for hangover relief, comprising the steps of: Extracting the roasted rice bran material with an alcohol solution It encompasses The alcohol solution is an aqueous solution of 70 v / v% to 83 v / v% ethanol. [Effects of the Invention]
[0011] According to the present invention, hangover symptoms after drinking alcohol can be effectively prevented or suppressed. The hangover-relief composition of the present invention is made from food ingredients and can be safely ingested. Furthermore, the hangover-relief composition of the present invention can be easily produced. [Brief explanation of the drawings]
[0012] [Figure 1] 1 is a graph showing the evaluation results of the taste quality (bitterness) of alcohol extract samples of roasted rice bran materials prepared in Examples and Comparative Examples. [Figure 2]1 is a graph showing the results of evaluation of the taste (astringency) of alcohol extract samples of roasted rice bran materials prepared in Examples and Comparative Examples. [Figure 3] 1 is a graph showing the results of a hangover state confirmation test conducted on subjects using the administration samples prepared in the Examples and Comparative Examples. DETAILED DESCRIPTION OF THE INVENTION
[0013] The present invention will be described in detail below.
[0014] The hangover relief composition of the present invention comprises an alcohol extract of a roasted rice bran material.
[0015] As used herein, the term "composition for alleviating hangovers" encompasses both the suppression of the occurrence of hangover symptoms after drinking alcohol (e.g., post-drinking headache, nausea, heartburn, dizziness, and decreased athletic ability, as well as combinations thereof), and the reduction of the severity of such symptoms even if they do occur.
[0016] The alcohol extract of the roasted rice bran material is obtained by extracting the roasted rice bran material with an alcohol solution (for example, an aqueous ethanol solution).
[0017] The roasted rice bran material is obtained, for example, from roasted rice bran obtained by defatting and roasting rice bran of the Poaceae rice family, and is preferably a hot water extract of roasted rice bran.
[0018] Roasted rice bran can be produced, for example, by heating rice bran placed in a container to a high temperature from the outside of the container without adding moisture (so-called "roasting"). The temperature for such roasting is, for example, 120°C to 210°C, preferably 130°C to 190°C, and the roasting time is, for example, 20 to 90 minutes, preferably 30 to 60 minutes.
[0019] The roasted rice bran material can be obtained by extracting the roasted rice bran with water (preferably hot water).
[0020] Examples of water that can be used for extraction include tap water, distilled water, ion-exchanged water, and pure water. The temperature used when extracting the roasted rice bran with water (hot water) is preferably 80°C to 100°C, more preferably 90°C to 100°C. The time required for water (hot water) extraction is not particularly limited, but is preferably 30 to 180 minutes, more preferably 60 to 90 minutes.
[0021] For example, roasted rice bran is extracted with hot water, and then the roasted rice bran is removed by filtration. The collected extract is then concentrated and powdered, for example, by spray drying, to obtain a roasted rice bran material.
[0022] The alcohol extract constituting the hangover-relieving composition of the present invention is obtained by further extracting such roasted rice bran material with an alcohol solution (ie, aqueous ethanol solution) of a predetermined concentration.
[0023] The concentration of the alcohol solution (aqueous ethanol solution) that can be used here is, for example, 70 v / v % to 83 v / v %, and preferably 74 v / v % to 78 v / v %. In the present invention, by having the concentration of the aqueous ethanol solution that can be used to extract the roasted rice bran material within this range, the extractable components that are suitable for alleviating hangovers can be efficiently extracted.
[0024] Generally, when producing roasted rice bran extracts, which are known as food additives, high-concentration ethanol (aqueous solution) such as 95% v / v ethanol is used to extract the roasted rice bran material with an aqueous ethanol solution. In contrast, the aqueous ethanol solution used in the present invention has a reduced ethanol concentration, as described above. By extracting the roasted rice bran material with an aqueous ethanol solution having such a specific concentration range, the resulting alcohol extract has good taste and is free or very little turbid.
[0025] In the present invention, when extracting the roasted rice bran material with the alcohol solution, preferably 500 to 4,000 parts by volume, more preferably 1,000 to 1,500 parts by volume of alcohol solution is used per 100 parts by weight of the roasted rice bran material. If the amount of alcohol solution used is less than 500 parts by volume, the extraction efficiency from the roasted rice bran material may decrease. If the amount of alcohol solution used is more than 4,000 parts by volume, the subsequent filtration and concentration steps may take longer, resulting in increased costs and inefficiency.
[0026] Furthermore, in the present invention, when the roasted rice bran material is extracted with the alcohol solution, the extraction temperature is preferably 40°C to 70°C, more preferably 60°C to 65°C. If the extraction temperature when the roasted rice bran material is extracted with the alcohol solution is below 40°C, the extraction efficiency from the roasted rice bran material may decrease. If the extraction temperature when the roasted rice bran material is extracted with the alcohol solution is above 70°C, the alcohol volatilizes during extraction, reducing the alcohol concentration in the extraction system and decreasing the extraction efficiency.
[0027] Furthermore, in the present invention, when the roasted rice bran material is extracted with the alcohol solution, the extraction time is preferably 60 to 240 minutes, more preferably 120 to 150 minutes. If the extraction time when the roasted rice bran material is extracted with the alcohol solution is shorter than 60 minutes, the extraction efficiency from the roasted rice bran material may decrease. If the extraction time when the roasted rice bran material is extracted with the alcohol solution is longer than 240 minutes, the alcohol volatilizes during extraction, reducing the alcohol concentration in the extraction system and decreasing the extraction efficiency.
[0028] After the roasted rice bran material is extracted with the alcohol solution, filtration may be carried out to remove impurities and contaminants, and vacuum concentration may be carried out as necessary.
[0029] The alcohol extract of the roasted rice bran material thus obtained may be in any form, such as powder, granules, liquid, emulsion, paste, etc. Furthermore, it may be originally in liquid form or may be dried into a powder using methods well known to those skilled in the art, such as spray drying or freeze drying.
[0030] The hangover-relief composition of the present invention may contain other additives in addition to the alcohol extract of the roasted rice bran material. Examples of other additives include pH adjusters, emulsifiers, dispersants, excipients, sugars, preservatives, shelf-life enhancers, acidulants, seasonings, alcohol, sweeteners, thickeners, antioxidants, colorants, flavorings, spices, salt, amino acids, and combinations thereof. The content of other additives in the hangover-relief composition can be appropriately determined by those skilled in the art, as long as the hangover-relief effect is not impaired.
[0031] The hangover-relief composition of the present invention may be processed into, for example, a pharmaceutical product (including quasi-drugs) or a food or beverage. For example, the hangover-relief composition of the present invention may be in the form of a tablet, capsule, granule, powder, syrup or dry syrup, drop, pill, or lozenge. Alternatively, the hangover-relief composition of the present invention may be combined with various food ingredients to be in the form of a processed food, noodles, confectionery, beverage, seasoning, powdered milk, health food, supplement, or the like.
[0032] The hangover-relief composition of the present invention can be taken, for example, before, during, immediately after, and / or after drinking (e.g., within one hour after drinking), to suppress the onset of hangover symptoms or, if symptoms do occur, reduce their severity. The dosage is not particularly limited, as it varies depending on the user's age, weight, health condition, etc., but, converted into the mass of the alcohol extract of the roasted rice bran material, it can be taken, for example, at a rate of 1 mg to 10 mg per kg of body weight per dose. [Example]
[0033] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.
[0034] (Production Example 1: Preparation of hot water extract of roasted rice bran) Roasted rice bran was obtained by roasting 325 g of defatted rice bran for 40 minutes at 170 °C. This roasted rice bran was added to 10 times the amount of tap water and extracted at 95 °C for 120 minutes, filtered through a 150-mesh filter, concentrated at 40 °C to 50 °C using a rotary evaporator (Tokyo Rikakikai Co., Ltd. (N-1200AV-w)) until the refractive index reached 35%, and finally spray-dried (inlet temperature 160 °C, outlet temperature 85 °C) to obtain 60 g of a hot water extract (spray-dried product) of roasted rice bran as the roasted rice bran material.
[0035] Example 1: Preparation of alcohol extract sample (E1) of roasted rice bran material 60 g of the hot water extract (spray-dried product) of roasted rice bran obtained in Production Example 1 was added to 700 mL of 76 v / v% aqueous ethanol solution and extracted for 120 minutes at 65° C. The extract was then filtered and concentrated under reduced pressure until the refractive index reached 70%, yielding 30 g of Sample (E1) consisting of an alcohol extract of the concentrated liquid roasted rice bran material.
[0036] This sample (E1) was evaluated as follows.
[0037] (1) Evaluation of taste quality (bitterness) Ten experts tasted the sample (E1) obtained above, and each evaluated the intensity of bitterness using the following criteria, and the average score was calculated. The results are shown in Figure 1 and Table 1. (Bitterness evaluation criteria) 5 points: A very strong bitterness was felt from the initial taste to the aftertaste. 4 points: A strong bitterness was felt from the initial taste to the aftertaste. 3 points: A strong bitterness was felt only in the aftertaste. 2 points: A slight bitterness was felt only in the aftertaste. 1 point: No bitterness was felt at all.
[0038] (2) Evaluation of taste (astringency) The sample (E1) obtained above was tasted by 10 experts, who each evaluated the intensity of astringency using the following criteria and calculated the average score. The results are shown in Figure 2 and Table 1. (Bitterness evaluation criteria) 5 points: A very strong astringency was felt from the initial taste to the aftertaste. 4 points: A strong astringency was felt from the initial taste to the aftertaste. 3 points: A strong astringency was felt only in the aftertaste. 2 points: A slight bitterness was felt only in the aftertaste. 1 point: No astringency was felt at all.
[0039] (3) Evaluation of taste (sourness) The sample (E1) obtained above was tasted by 10 experts, and the presence or absence of perceived sourness was determined by consensus. The results are shown in Table 1.
[0040] (4) Appearance evaluation The appearance of the sample (E1) obtained above was visually inspected by 10 experts, and the presence or absence of turbidity was determined by consensus. The results are shown in Table 1.
[0041] (5) Measurement of protein content The protein content (mass%) of the sample (E1) obtained above was measured by a combustion method. The results are shown in Table 1.
[0042] (6) Measurement of sugar content The sugar content (mass%) of the sample (E1) obtained above was calculated by the calculation method (the value obtained by subtracting the mass of water, protein, lipid, and ash from 100 g of sample E1). The results are shown in Table 1.
[0043] (Comparative Example 1: Preparation of alcohol extract sample (C1) of roasted rice bran material) Sample (C1) (16 g) of an alcohol extract of a roasted rice bran material was obtained in the same manner as in Example 1, except that 95 v / v % aqueous ethanol (700 mL) was used instead of the 76 v / v % aqueous ethanol. Sample (C1) was then evaluated in the same manner as in Example 1. The results are shown in Figures 1 and 2 and Table 1.
[0044] (Comparative Example 2: Preparation of alcohol extract sample (C2) of roasted rice bran material) Sample (C2) (20 g) of an alcohol extract of a roasted rice bran material was obtained in the same manner as in Example 1, except that 85 v / v % aqueous ethanol (700 mL) was used instead of the 76 v / v % aqueous ethanol. Next, this sample (C2) was evaluated for bitterness and astringency in the same manner as in Example 1. The results are shown in Figures 1 and 2.
[0045] Example 2: Preparation of alcohol extract sample (E2) of roasted rice bran material Sample (E2), 25 g, consisting of an alcohol extract of a roasted rice bran material was obtained in the same manner as in Example 1, except that 80 v / v % aqueous ethanol (700 mL) was used instead of the 76 v / v % aqueous ethanol. Next, this sample (E2) was evaluated for bitterness and astringency in the same manner as in Example 1. The results are shown in Figures 1 and 2.
[0046] Example 3: Preparation of alcohol extract sample (E3) of roasted rice bran material Sample (E3), 28 g, consisting of an alcohol extract of a roasted rice bran material was obtained in the same manner as in Example 1, except that 78 v / v % aqueous ethanol (700 mL) was used instead of the 76 v / v % aqueous ethanol. Next, this sample (E3) was evaluated for bitterness and astringency in the same manner as in Example 1. The results are shown in Figures 1 and 2.
[0047] Example 4: Preparation of alcohol extract sample (E4) of roasted rice bran material Sample (E4), 31 g, consisting of an alcohol extract of a roasted rice bran material was obtained in the same manner as in Example 1, except that 74 v / v % aqueous ethanol (700 mL) was used instead of the 76 v / v % aqueous ethanol. Next, this sample (E4) was evaluated for bitterness and astringency in the same manner as in Example 1. The results are shown in Figures 1 and 2.
[0048] [Table 1]
[0049] 1 and 2, samples (E1) to (E4) prepared in Examples 1 to 4 were all weaker in both bitterness and astringency than samples (C1) and (C2) prepared in Comparative Examples 1 and 2. This indicates that the bitterness and astringency of the samples obtained differed depending on the concentration of the aqueous ethanol solution (EtOHaq) used during extraction.
[0050] Furthermore, as shown in Table 1, when comparing sample (E1) of Example 1 with sample (C1) of Comparative Example 1, in addition to the difference in taste, there are also significant differences in appearance, protein content, and sugar content. This indicates that the differences in the concentrations of the aqueous ethanol solution (EtOHaq) used during extraction also resulted in differences in the components contained in samples (E1) and (C1).
[0051] (Example 5: Preparation and evaluation of administration sample (TS1)) The alcohol extract sample (E1) (solids concentration 70%) of the roasted rice bran material obtained in Example 1 was dissolved in ion-exchanged water to prepare 100 mL of a 20% (w / w) sample solution, to which 20 g of dextrin was dissolved and freeze-dried to prepare a 50% (w / w) sample powder. 0.4 g of this powder was enclosed in a Japanese Pharmacopoeia Capsule No. 000 to obtain the administration sample (TS1).
[0052] (Comparative Example 3: Preparation and Evaluation of Administration Sample (TC1)) An administration sample (TC1) was obtained in the same manner as in Example 1, except that the alcohol extract sample (C1) (solid content 70%) of the roasted rice bran material obtained in Comparative Example 1 was used instead of the alcohol extract sample (E1) of the roasted rice bran material obtained in Example 1.
[0053] (Comparative Example 4: Preparation and Evaluation of Administration Sample (TC2)) An administration sample (TC2) for the placebo group was obtained in the same manner as in Example 1, except that 0.4 g of dextrin was used as a control instead of the alcohol extract sample (E1) of the roasted rice bran material obtained in Example 1.
[0054] (Hangover state confirmation test) Three administration tests were conducted on 15 subjects. Specifically, in the first administration test, one dextrin capsule (administration sample (TC2) of Comparative Example 4) was ingested before drinking alcohol, and then each subject drank an amount greater than the subject's usual amount of alcohol. A questionnaire survey was conducted on their physical condition the following day. Approximately one week later, instead of the dextrin capsule, one administration sample (TS1) of Example 5 was ingested, and one week after that, one administration sample (TC1) of Comparative Example 3 was ingested, after which a similar drinking test was conducted. The test was conducted without the subjects knowing the type of capsule they had ingested. The questionnaire survey asked subjects to choose between "no effect (hangover)" or "feeling more refreshed than the day after a normal drink." The results are shown in Figure 3.
[0055] As shown in Figure 3, 12 of the 15 subjects in the dextrin administration group (administered sample (TC2) of Comparative Example 4) reported no effect. In addition, more than half of the subjects in the roasted rice bran extract administration groups (administered sample (TS1) of Example 5 and administered sample (TC1) of Comparative Example 3) reported feeling refreshed the next day. In particular, when administered sample (TS1) of Example 5, which contains an extract obtained using a 76% aqueous ethanol solution, 13 subjects reported feeling refreshed. From this, it is believed that the administration group of the administration sample (TS1) of Example 5 has a greater hangover-reducing effect than the administration group of the administration sample (TC1) of Comparative Example 3. [Industrial Applicability]
[0056] The present invention is useful in the technical fields of food, medicine, etc.
Claims
1. Contains an alcohol extract of roasted rice bran material, The composition for alleviating hangovers, wherein the alcohol extract is an extract from an aqueous ethanol solution of 70 v / v % to 83 v / v %.
2. 2. The hangover relief composition of claim 1, wherein the roasted rice bran material is a hot water extract of roasted rice bran.
3. 2. The composition for hangover relief according to claim 1, wherein the alcohol extract is an extract from an aqueous ethanol solution of 74 v / v % to 78 v / v %.
4. A method for producing a composition for hangover relief, comprising: Extracting the roasted rice bran material with an alcohol solution It encompasses The method, wherein the alcohol solution is an aqueous solution of 70 v / v% to 83 v / v% ethanol.
5. 5. The method of claim 4, wherein the roasted rice bran material is a hot water extract of roasted rice bran.