KR100568937B1 - A functional alcoholic beverage containing betaine and theanine and preparing method of the same - Google Patents

Abstract

      The present invention is an alcoholic beverage having a palatability by seasoning various sugars and amino acids,

        To 100 parts by weight of the alcoholic beverage having an alcohol concentration of 16.0 to 25.0 wt%,

       The present invention relates to a functional alcoholic beverage containing betaine and theanine, and a method for producing the same, wherein the betaine and theanine are added by adding 0.1 to 0.5 parts by weight of betaine, which is a bioactive component, and 0.05 to 0.1 parts by weight of theanine, respectively.

      Betaine and theanine components provided by the present invention having the above-described composition interact with each other in addition to the effects of lowering blood alcohol concentrations in animal experiments and at the same time lowering blood concentrations of acetaldehyde, which is a cause of hangover, and also inhibiting fatty liver. The synergistic effect of this drug conferred a new pharmacological effect that could simultaneously improve the blood alcohol and acetaldehyde concentration and improve fatty liver, and alcoholic beverages containing betaine and theanine also showed their physiological activity. It is characteristic that can be.

      Betaine, Theanine, Functional, Alcohol, Beverage, Sugar, Amino Acids, Palatability, Bioactive Ingredient

Description

      A functional alcoholic beverage containing betaine and theanine and Preparing method of the same}

1 is a manufacturing process diagram of the functional alcohol drink added with betaine and theanine according to a preferred embodiment of the present invention.

Figure 2 is a photograph showing the effect of improving fatty liver by administering betaine and theanine to the rat functional alcohol drink added betaine and theanine according to the present invention.

      The present invention relates to a functional alcoholic beverage containing betaine and theanine and a method for preparing the same, and more specifically, to the alcoholic beverage having an alcohol concentration of 16.0 to 25.0% by weight, a small amount of betaine and theanine is added, followed by seasoning with sugars and amino acids. The present invention relates to a functional alcoholic beverage containing betaine and theanine, and a method for producing the same.

      In recent years, the average level of serum triglycerides in Korean men has been increasing year by year.In recent comprehensive examinations of general hospitals, 'excess of triglycerides' ranked first in the ranking of abnormal findings, suggesting the seriousness of blood triglyceride control. have. This metabolic metabolism in the body is also closely related to the consumption of large amounts of alcoholic beverages. Alcohol is not stored in the body and is metabolized mostly in the liver. As a result of alcohol metabolism, fatty acid synthesis causes hyperlipidemia and alcoholic fatty liver, which accumulates fat in the liver. Drinking large amounts of alcoholic beverages over long periods of time results in cystathione β-synthase (CBS), methionine synthase (MS), and betaine- related to the metabolism of homocysteine, a harmful amino acid in the blood. By inhibiting beta-homocysteine mathyltransferase (BHMT) activity, homocysteine accumulation may increase the risk of atherosclerosis, heart disease, stroke and dementia, as well as inducing fatty liver.

      Therefore, a number of functional alcoholic beverages have been developed as a solution to the above problems, as a technology for producing alcoholic beverages using green tea containing theanine (L-γ-glutamylethylamide) component. The method of brewing grain liquor made with green tea essence and Korean Patent Publication No. 10-0334325 (published on April 15, 2002) is known for producing soju using green tea leaves. Since it is a method for producing grain wine or shochu by diluting by adding diluent or green tea extract, it is difficult to expect the functional action of physiological activity sufficiently by the theanine component contained in green tea, and simply by the extract of green tea There was a problem that only taste flavoring, steering effect to sweeten their taste and aroma.

Therefore, in order to solve the above problems, the present invention improves palatability by adding betaine and theanine, which are a kind of amino acid, to alcoholic beverages, and by enhancing the functional effect according to the physiological activity of the two components, betaine and theanine When drinking alcoholic beverages containing this alcohol, alcohol-induced blood lipid reduction, alcohol, acetaldehyde concentration and liver function improved, preventing alcohol damage after drinking alcohol and inhibiting the toxicity of acetaldehyde, it has a hangover inhibitory effect The purpose of the present invention is to provide a functional alcoholic beverage containing betaine and theanine added thereto and a preparation method thereof.

The feature of the present invention is that theanine contained in green tea leaves is a substance that gives a distinctive taste and sweetness to green tea, and because the chemical structure of theanine is similar to glutamic acid or glutamine that transmits information in the brain, The green tea extract containing theanine is known to have a similar function, but the green tea extract is simply a green tea extract and cannot be sufficiently physiologically active in the human body. By adding it together with betaine, beta-homocysteine methyltransferase (BHMT) activity is promoted by adding betaine, which is a promoter necessary for the conversion of homocysteine to methionine in the metabolic mechanism of alcoholic fatty liver with the biological activity of theanine. Homocysteine concentration The characteristics of the present invention can be expected to lower the physiological activity of betaine, which plays a role of improving the vascular disease and at the same time improve fatty liver.

      The configuration of the present invention for solving the above problems is as follows.

      The present invention is an alcoholic beverage having a palatability by seasoning various sugars and amino acids,

          To 100 parts by weight of the alcoholic beverage having an alcohol concentration of 16.0 to 25.0% by weight,

         The present invention relates to a functional alcoholic beverage containing betaine and theanine, and a method for producing the same, wherein the betaine and theanine are added by adding 0.1 to 0.5 parts by weight of the bioactive component and 0.05 to 0.1 parts by weight of theanine, respectively.

       Alcohol drink in the present invention is a distilled liquor, distilled distilled liquor, ordinary distilled liquor, whiskey, brandy, leach liquor (plum wine, wine, etc.), sake, yakju, beer, takju, ginseng alcohol, etc., having an alcohol concentration of 16.0 to 25.0 wt%. Say.

       Betaine (trimethylglycine), a physiologically active ingredient added to an alcoholic beverage of the present invention, is a bioactive substance necessary to convert from homocysteine to methionine in the metabolic mechanism induced by alcoholic fatty liver, and is a betaine-homocysteine methyl transition in a human body. It promotes enzyme (BHMT) activity and eventually lowers the level of homocysteine, which plays a role in improving fatty liver as well as improving vascular diseases. In the present invention, the amount of betaine added is preferably 0.1 to 0.5 parts by weight based on 100 parts by weight of alcoholic beverages, and when the amount is less than 0.1 parts by weight, there is a possibility that there is little functional effect by the betaine component as described above. In case of exceeding 0.5 part by weight, there is an uneconomical problem because the functional effect of the betaine component does not increase in proportion to the increase in the amount of betaine used.

      And the betaine is biosynthesized in the human body from choline (choline), or contained in plants such as molasses, Astragalus, gojijagi, physiological activity to promote the neoplasms and anti-fingerprint adhesion of hepatocytes, prevent arteriosclerosis and hypertension, musculoskeletal It is also known to be effective in strengthening and preventing anemia.

        Betaine that can be used in the present invention is a source of natural products for extracting betaine extracted from fermentation, synthesis or natural product is not important, in some cases betaine produced by fermentation or synthesis method is also possible if edible Do.

       Theanine (L-γ-glutamylethylamide), which is another physiologically active ingredient added to the alcoholic beverage of the present invention, is the first amino acid found in green tea, and theanine intake in animal experiments is a hormone that plays a role in releasing tension in our body. It is known to increase the neurotransmitters such as serotonin and dopamine and to clear the mind by generating a lot of alpha waves in the brain that appear in a stable state. In the present invention, the addition amount of theanine is preferably added in an amount of 0.05 to 0.1 parts by weight based on 100 parts by weight of an alcoholic beverage, and when the amount is less than 0.05 parts by weight, there may be little functional effect due to theanine components as described above. If the amount exceeds 0.1 parts by weight, the functional effect of the theanine component does not increase in proportion to an increase in the amount of betaine, which is uneconomical.

       In addition, theanine may be used alone or simultaneously with a substance such as betaine to reduce the concentration of visceral adipose tissue and weight, as well as neutral lipid and free fatty acid levels in blood and liver tissue. As such, functional alcoholic drinks are prepared by mixing or adding betaine and theanine, which are important bioactive substances that affect alcohol metabolism in our body, to minimize the harmful effects of alcohol from drinking and to remove toxic substances such as acetaldehyde. By suppressing hangover function and reducing the level of homocysteine in the blood also plays a role in preventing vascular diseases.

      Theanine that can be used in the present invention is a source of natural products extracted from theanine extracted from green tea and purified from theanine is not important, and in some cases, theanine prepared by fermentation or synthesis may be edible.

      In the present invention, in consideration of personal preference, the alcohol concentration is 16.0 to 25.0% by weight to 100 parts by weight of the alcoholic beverage, betained by adding 0.1 to 0.5 parts by weight of betaine as a bioactive component or 0.05 to 0.1 weight of theanine. The parts may be added alone to be prepared so as to have palatability and functionality inherent in each bioactive component.

      Hereinafter, a method for preparing a functional alcoholic beverage containing betaine and theanine according to the present invention will be described in detail with reference to FIG. 1.

       The present invention is a method for producing an alcoholic beverage having a palatability by seasoning various sugars and amino acids,

      Iii) diluting the alcohol concentration to 18% to 42% by weight using the detergent water in the raw alcohol (drinking dilution process),

      Ii) purifying the distilled spirit through the activated carbon packed column to remove odor; (dilution alcohol purification process),

      Iii) a dilution step of diluting the alcohol obtained by diluting the alcohol with purified water until the concentration of alcohol is 16% by weight to 25% by weight; (alcohol dilution process),

     Iii) adding 0.1 to 0.5 parts by weight of physiologically active ingredient betaine and 0.05 to 0.1 parts by weight of theanine with respect to 100 parts by weight of the diluted alcohol; (bioactive ingredient addition process),

       It is manufactured through.

      The raw material alcohol of step iii) is an alcohol concentration of 95% by weight, and the raw material alcohol is a step of diluting the alcohol concentration to 18% to 42% by weight using the detergent water. The purified water used in the step iii) uses purified purified water through filtration, activated carbon treatment, ion exchange resin, activated carbon treatment.

      And in the step iii) to 100 parts by weight of the dilute alcohol having an alcohol concentration of 16.0 ~ 25.0% by weight, in consideration of individual preference, 0.1 ~ 0.5 parts by weight of a physiologically active ingredient be added alone or 0.05 to theanine It may be prepared by adding 0.1 parts by weight alone to have the palatability and functionality inherent in each bioactive component.

      The functional efficacy of the physiologically active ingredient used in the present invention was confirmed by blood-based alanine aminotransferease (ALLT), which is a clinical biochemical indicator enzyme related to blood alcohol concentration, acetaldehyde concentration and liver function through animal administration with alcohol. , Aspartate aminotransferase (AST), lactate dehydrogenase (LDH) activity, and liver tissue photos to observe the changes.

     Therefore, in the present invention, by directly confirming the hangover and liver function protection effect of betaine and theanine through animal experiments to support the value as a functional liquor and to reduce the body burden from alcohol.

      Hereinafter, the specific configuration and operation examples of the present invention will be described, but the scope of the present invention is not necessarily limited to these embodiments.

 1. Preparation of functional alcoholic beverage with added betaine

The distilled liquor is diluted to 18 wt% to 42 wt% with deionized water and passed through an activated carbon packed column to remove odor. Distilled refined alcohol with alcohol concentration of 16% to 25% by weight with distilled water and 0.0005 parts by weight to 1.5 parts by weight of betaine based on 100 parts by weight of diluted ethyl alcohol. Filtration to size produces an alcoholic beverage. The mixing ratio at this time is as shown in the following [Table 1].

                    Table 1: Functional Alcoholic Beverages with Betaine

Alcohol (% by weight) Betaine Concentration (parts by weight) ¹⁾ 0.0005 0.001 0.005 1.0 1.5 16 B-1 B-11 B-21 B-31 B-41 17 B-2 B-12 B-22 B-32 B-42 18 B-3 B-13 B-23 B-33 B-43 19 B-4 B-14 B-24 B-34 B-44 20 B-5 B-15 B-25 B-35 B-45 21 B-6 B-16 B-26 B-36 B-46 22 B-7 B-17 B-27 B-37 B-47 23 B-8 B-18 B-28 B-38 B-48 24 B-9 B-19 B-29 B-39 B-49 25 B-10 B-20 B-30 B-40 B-50

     Note 1) Betaine added amount to 100 parts by weight of ethyl alcohol

 2. Theanine  Addition of Functional Alcoholic Beverages

The distilled liquor is diluted to 18 wt% to 42 wt% with deionized water and passed through an activated carbon packed column to remove odor. Dilute the tablet alcohol to 16% to 25% by weight of alcohol, and add 0.0005 parts to 1.0 parts by weight of theanine to 100 parts by weight of diluted ethyl alcohol, stir as necessary, and filter to a size that can be finally sterilized. To prepare an alcoholic beverage. The mixing ratio at this time is as shown in the following [Table 2].

                     [Table 2] Theanine-containing functional alcoholic beverages

Alcohol (% by weight) Theanine concentration (part by weight) ¹⁾ 0.0005 0.0001 0.005 0.5 1.0 16 T-1 T-11 T-21 T-31 T-41 17 T-2 T-12 T-22 T-32 T-42 18 T-3 T-13 T-23 T-33 T-43 19 T-4 T-14 T-24 T-34 T-44 20 T-5 T-15 T-25 T-35 T-45 21 T-6 T-16 T-26 T-36 T-46 22 T-7 T-17 T-27 T-37 T-47 23 T-8 T-18 T-28 T-38 T-48 24 T-9 T-19 T-29 T-39 T-49 25 T-10 T-20 T-30 T-40 T-50

Note 1) Theanine added amount to 100 parts by weight of ethyl alcohol
3. Preparation of Functional Alcoholic Beverage with Betaine and Theanine Blend

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     In the present invention, the purified betaine used above was added to 0.001 to 1.0 parts by weight with respect to 100 parts by weight of ethyl alcohol to examine the palatability, it was found that the palatability was good at a concentration of 0.005 parts by weight to 16% to 25% alcohol. In addition, theanine showed good palatability in the concentration of 0.005 parts by weight in the alcohol 16% ~ 25%. Therefore, the alcohol concentration was 16% to 25% of betaine and theanine was mixed with the addition concentration of the most palatable, the alcohol beverage was prepared and examined the palatability. At this time, the mixing ratio is as shown in Table 3 below.

          Table 3 Functional alcoholic beverages with added betaine and theanine mixture

division Alcohol concentration (% by weight) Betaine (parts by weight) ¹⁾ Theanine (parts by weight) ²⁾ BT-1 16 0.005 0.005 BT-2 17 " " BT-3 18 " " BT-4 19 " " BT-5 20 " " BT-6 21 " " BT-7 22 " " BT-8 23 " " BT-9 24 " " BT-10 25 " "
Note 1) Betaine added amount to 100 parts by weight of ethyl alcohol
2) Theanine added amount to 100 parts by weight of ethyl alcohol
1. Palatability Check

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      The results of conducting sensory test on palatability of 20 well-trained mainstream sensory test personnel (10 adults and 10 men and women) to determine palatability of the samples of [Table 1] to [Table 3] are as follows. .

     First, in Table 1, the content of betaine does not significantly affect the main body from 0.001 parts by weight to 1.0 parts by weight, and there was no problem in palatability (7 males and 6 females). The most suitable concentration for the main flavours was B-21 ~ B-30 spheres with 0.005 parts by weight of betaine (9 males and 7 females). However, when the betaine content was 1.5 parts by weight, the palatability was found to be poor (symbolity of 4 men and 3 women). And even if the betaine content of 0.0005 parts by weight, all sensory test personnel did not feel special palatability.

      In addition, as a result of examining each palatability in [Table 2], the theanine content did not have a significant effect on the quality from 0.001 part by weight to 0.5 part by weight, and there was no problem in palatability (7 sign men and 7 women) persons). The most suitable concentration of theanine for the main substance was T-21 to T-30, which is 0.005 parts by weight (8 males and 8 females). However, when the theanine content was 1.0 parts by weight, the palatability was found to be poor (3 males and 3 females). And even when the theanine content was 0.0005 parts by weight, all the sensory agents did not feel special palatability.

       In addition, in Table 3, the alcohol concentration of 16% to 25% by weight in the same amount of beta and theanine by mixing 0.005 parts by weight of the same amount of mixed foods as a result of reviewing the alcohol concentration of 18% ~ 21% BT-3 ~ BT-6 The preference was highest in the ward (8 males and 8 females), followed by alcohol concentrations of 22%, 23%, 16%, 17%, 24%, and 25% by weight. it was good. Therefore, the addition to the alcohol concentration of 16% by weight and 25% by weight does not appear to have a bad effect on the palatability, it can be said that it is applied to both the alcohol concentration of 16% by weight and 25% by weight alcoholic beverage used in the present invention.

2. Betaine and Its Effects on Enzyme Activity and Liver Tissue in Blood Alcohol, Acetaldehyde, and Liver Function Indicators in Alcoholic Rats Theanine  efficacy

      Experiment 1) Effect of Betaine and Theanine on Body Weight, Dietary Intake, Drink Intake, and Tissue Weight in Alcoholic Rats

      Ethanol used in the experiment was diluted to 20% by weight of 95% by weight ethanol used in the liquor manufacturing in the presidential election, the betaine over 99% by weight was used Danish products (Finland), purity 99 Theanine by weight or more was used by Sun Chemical Co., Ltd. (Japan).

The experimental animals were purchased from Samtaco (Gyeonggi-do) for 4 weeks old male Sprague-Dawley male rats. After 1 week of adaptation period, the average weight is divided into each experimental group and put one by one in a stainless individual cage, and the room temperature 22 ± 2 ℃, humidity 50 ± 5%, contrast cycle 12 hours (light cycle: 07: 00 ～ 19 (00) was bred in a dedicated animal breeding room set automatically. The experimental group was divided into normal group, ethanol group, ethanol + betaine group, ethanol + theanine group and ethanol + betaine + theanine group by 6 animals in each group. The normal group consumed distilled water, and the ethanol group freed all beverages containing 10 wt% ethanol for the first two weeks, and from the third week of familiar experiments, alcohol concentration was increased with 15 wt% ethanol and betaine and theanine. And betain + theanine addition experimental diet was fed for 4 weeks. Dietary betaine promotes generation of hepatic S-adenosylmethionine and protects the liver from ethanol-induced fatty infiltration.Alcohol Clin Exp Res 17: 552 -555) was considered to be the 0.5% by weight concentration used in the experiments on alcoholic steatosis in rats, and theanine was added to 0.1% by weight of diet in consideration of the concentrations affecting triglyceride levels in diet-induced hyperlipidemic rats. Zhang G, Miura Y, Yagasaki K. 2002. Effects of dietary powdered green tea and theanine on tumor growth and endogenous hyperlipidemia in hepatoma-bearing rats.Biosci Biotechnol Biochem 66: 711-716). Weight change, diet and drink intake were measured once a week at the same time point while the diet containing 0.5 parts by weight of betaine and 0.1 parts by weight of theanine was administered to the ethanol-administered rats for 4 weeks. In [Table 4], the weight of rats was not significantly different from 360 g of ethanol group compared to 360 g of normal group, and also statistically significant difference was found in betaine, theanine and betaine + theanine group with ethanol administration. Did.

TABLE 4

Ingredients Normal ethanol Control Betaine Theanine B + T ^{1 )} Initial body weight (g) 213.5 ± 7.4 216.0 ± 5.4 218.7 ± 3.9 219.3 ± 4.1 219.0 ± 2.7 Final body weight (g) 360.4 ± 20.07 354.2 ± 12.3 348.5 ± 5.6 349.5 ± 6.1 363.8 ± 5.9 Food intake (g / day) 17.18 ± 1.10 15.95 ± 0.56 15.98 ± 0.42 16.42 ± 0.52 17.80 ± 0.57 Water intake (ml / day) 22.00 ± 0.95 27.33 ± 4.01 23.17 ± 0.65 23.00 ± 0.45 24.67 ± 0.84 Tissue weight (g)   Liver 9.10 ± 0.46 ^a 10.08 ± 0.28 ^b 10.12 ± 0.30 ^ab 10.31 ± 0.28 ^b 10.37 ± 0.311 ^b  Kidney 0.72 ± 0.05 ^NS 0.69 ± 0.03 0.71 ± 0.01 0.70 ± 0.01 0.70 ± 0.01  Heart 0.34 ± 0.02 ^NS 0.33 ± 0.01 0.32 ± 0.00 0.35 ± 0.02 0.31 ± 0.00 Spleen 0.27 ± 0.03 ^NS 0.25 ± 0.01 0.22 ± 0.02 0.23 ± 0.01 0.23 ± 0.01  Pancreatic 0.11 ± 0.01 ^NS 0.12 ± 0.01 0.15 ± 0.02 0.14 ± 0.01 0.14 ± 0.02 Testis 1.03 ± 0.07 ^NS 0.91 ± 0.04 0.98 ± 0.03 0.95 ± 0.03 0.94 ± 0.02

Note 1) B + T = Betaine + Theanine

^NS Not significant

Experiment 2) Effect of Betaine and Theanine on Clinical Biochemical Indices of Liver Function in Ethanol Administered Rats

      Under the same conditions as in Experiment 1), each group was fed a diet for 4 weeks, followed by fasting for more than 12 hours on the last day of the experiment, followed by light anesthesia with ether. After opening, blood was collected from the abdominal aorta, blood was collected, left at room temperature for about 30 minutes, and serum obtained by centrifugation at 3,000 rpm for 20 minutes was used for analysis. As shown in [Table 4], the increase in liver weight in the ethanol group compared to the normal group is a typical result of the alcoholic fatty liver model.Also, alcohol toxicity causes cirrhosis, resulting in an increase in cell volume due to accumulation of fat, protein and water in liver cells. Because However, this increase in liver tissue weight in the ethanol-administered group was not affected by betaine or theanine alone and betaine + theanine combined administration. Other tissue weights were not significantly different between the groups.

TABLE 5

Ingredients Normal ethanol Control Betaine Theanine B + T ^{1 )} ALT 21.2 ± 0.8 ^NS 24.2 ± 1.5 25.5 ± 1.7 24.7 ± 1.9 25.6 ± 1.7 AST 170.3 ± 5.6 ^ab 194.2 ± 12.5 ^a 153.5 ± 6.1 ^b 168.8 ± 14.8 ^ab 139.6 ± 12.9 ^b LDH 6682 ± 636 ^ab 7360 ± 482 ^a 5127 ± 243 ^b 5572 ± 719 ^ab 5116 ± 746 ^b Alcohol 0.00 ± 0.00 ^a 0.04 ± 0.00 ^b 0.01 ± 0.01 ^a 0.01 ± 0.00 ^a 0.01 ± 0.01 ^a Acetaldehyde 2.97 ± 0.37 ^a 4.70 ± 0.27 ^b 4.19 ± 0.34 ^bc 3.60 ± 0.25 ^ac 4.07 ± 0.28 ^bc

Note 1) B + T = Betaine + Theanine

^NS Not significant

      [Table 5] shows alanine aminotransferease (ALT), aspartate aminotransferase (AST), lactate dehydrogenase (LDH) activity used as clinical indicators of liver function in serum. The measurement results are shown. When liver cells are damaged by prolonged intake of alcohol, enzymes AST, ALT, and LDH, which are present in hepatocytes, are secreted into the blood and used as clinical indicators of liver damage such as hepatitis, fatty liver, and cirrhosis. Liver function efficacy was verified through activity measurements.

      In this experiment, ALT activity was slightly higher in all ethanol-administered groups than in the normal group, although there was no statistically significant increase [Table 5]. On the other hand, blood AST enzyme activity was increased in the ethanol group compared to the normal group. This increase in activity in the ethanol group showed a statistically significant decrease in the betaine + theanine group and a significant decrease in the betaine + theanine group and the ethanol + betaine + theanine group. In particular, the combined AST administration of these two components, rather than the use of betaine or theanine alone, resulted in significantly lowered AST activity due to alcohol intake, and was better in the betaine-administered group than theanine. Therefore, alcoholic liver disorder is suggested to be effectively suppressed by the combined administration of betaine or betaine + theanine.

    In addition, the concentration of alcohol and acetaldehyde in serum was measured using a commercially available UV-Test kit (Darmstadt, Germany) of R-Biopharm. Alcohol and its primary metabolite, acetaldehyde, are known to be a major cause of hangovers after drinking alcohol. In this experiment, blood alcohol concentration was not detected in the normal group, and 0.04% in the ethanol group was significantly higher than the other ethanol + betaine group, ethanol + theanine group, and ethanol + betaine + theanine group [Table 5]. . This is because the ethanol concentration remained in the blood because ethanol was steadily ingested along with the drink intake, and the addition of betaine or theanine in the diet significantly lowered the blood alcohol concentration. It is known to be due to the effects of betaine and theanine known as the main ingredient. In the present experiment, the concentration of acetaldehyde in blood was significantly increased in the ethanol group compared to the normal group. It was shown that the intermediate acetaldehyde was increased by ethanol intake, and this increase by ethanol alone or combined with betaine and theanine There was a tendency to decrease slightly by use. These results suggest that betaine and theanine alone or combined use have a high correlation with the low ethanol concentration in the blood.According to the rapid alcohol degradation after drinking alcohol, acetaldehyde concentration, known as the cause of hangover, is also lowered. It can be used as a component.

Experiment 3) Pathology of Liver Tissue

Immediately after animal dissection, the extracted liver was perfused with cold saline to remove blood, and a portion of the tissue was removed and fixed in a 10% neutral formalin solution, followed by paraffin embedding, which is a conventional tissue treatment. Hematoxylin and eosin (H & E) staining were performed, and observed with an optical microscope. Figure 2 is a beta and theanine added functional alcoholic beverages according to the present invention by administering betaine and theanine to rats. Pictures showing the effect of improving fatty liver (Hematoxylin & Eosin staining, 200 times magnification) is shown. In FIG. 2, immediately after dissecting the experimental animal, liver tissue was extracted and histological examination was as follows. Figure 2a is well maintained in the hepatic lobe structure around the blood vessels in the normal liver, hepatocytes had abundant eosinophilic cytoplasm and round nucleus, hepatocyte plate was well maintained in one layer. Figure 2b shows that the vesicular fat degeneration of the liver cells in the ethanol-administered group is mainly shown in the leaflet follicle, the fat cells are uniformly arranged in the liver as well as the size and number of the liver increases, resulting in fatty liver. there was. On the other hand, in the ethanol + betaine group of Figure 2, ethanol + theanine group of Figure 2, ethanol + betaine + theanine group of Figure 2e compared to the ethanol group was determined that the vesicular fat cells of the hepatocytes significantly reduced the fat liver improvement effect. In alcoholic steatosis or alcoholic fatty liver by ethanol administration, the decrease of S-adenosylmethionine concentration in liver tissue is the main phenomenon, which is due to the decrease of neutral lipid in liver tissue by betaine administration. Increasing concentrations of S-adenosylmethionine have been reported to improve cirrhosis or fatty liver (Barak AJ, Beckenhauer HC, Junnila M, Tuma DJ. 1993. Dietary betaine promotes generation of hepatic S-adenosylmethionine and protects the liver from ethanol-induced fatty infiltration. Alcohol Clin Exp Res 17: 552-555.

     Therefore, considering the correlation between clinical biochemical index AST and LDH activity related to liver function, blood alcohol and acetaldehyde concentration, and liver histological changes in the above experiments, betaine or theanine intake of alcohol is beneficial to human body. It suggested the possibility of exertion.

      Betaine and theanine components provided by the present invention having the above-described composition interact with each other in addition to the effects of lowering blood alcohol concentrations in animal experiments and at the same time lowering blood concentrations of acetaldehyde, which is a cause of hangover, and also inhibiting fatty liver. The synergistic effect of this drug conferred a new pharmacological effect that could simultaneously improve the blood alcohol and acetaldehyde concentration and improve fatty liver, and alcoholic beverages containing betaine and theanine also showed their physiological activity. It is characteristic that can be.

Claims (6)

        In the alcoholic beverage which seasons various sugars and amino acids, and has palatability,         To 100 parts by weight of the alcoholic beverage having an alcohol concentration of 16.0 to 25.0 wt%,        A functional alcoholic beverage containing betaine and theanine, wherein 0.1 to 0.5 parts by weight of betaine, which is a physiologically active ingredient, and 0.05 to 0.1 parts by weight of theanine, are added to have palatability and functionality.       In the manufacturing method of alcoholic beverage which seasons various sugars and amino acids, and has palatability,       Iii) diluting the alcohol concentration to 18% to 42% by weight using the detergent water in the raw alcohol (drinking dilution process),       Ii) purifying the distilled spirit through the activated carbon packed column to remove odor; (dilution alcohol purification process),       Iii) a dilution step of diluting the alcohol obtained by diluting the alcohol with purified water until the concentration of alcohol is 16% by weight to 25% by weight; (alcohol dilution process),      Iii) adding 0.01 to 0.5 parts by weight of physiologically active ingredient betaine and 0.05 to 0.1 parts by weight of theanine with respect to 100 parts by weight of the diluted alcohol; (bioactive ingredient addition process),        Method for producing a functional alcoholic beverage added with betaine and theanine, characterized in that it is prepared through. delete delete delete delete

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