KR20000063528A - alcoholic liquors and drink containing chitosan - Google Patents

Abstract

PURPOSE: Method for the preparation of alcoholic liquors and drinks containing low molecular chitosan is provided, which extends the preservation period and lowers one's blood pressure and blood sugar level is provided. CONSTITUTION: Alcoholic liquors and drinks containing chitosan are prepared by adding 0.0001-5.0 wt% of low molecular chitosan in the process of making liquors or drinks including dairy products or adding the chitosan after producing liquors or drinks. The chitosan is at least 85% deacetylated and has a molecular weight of 10,000-100,000.

Description

Alcoholic liquors and drink containing chitosan

Drinks, such as grain wine or Sikhye, which have been combed with people's favorite rice wine or other grains since ancient times, often decay over time. In addition, beverages made of fermented liquor and fruits (including milk and dairy products) have recently been attempted to industrialize. However, due to the short shelf life or preservation period, there are many economic losses and it is inconvenient to store.

Therefore, the present invention adds low-molecular chitosan to the process of making liquor and beverages, particularly grain liquor and beverages (juice beverages, rice beverages, fermented beverages, etc.), or low-molecular chitosan in alcoholic beverages or beverages (including milk and dairy products) after existing or courtyard. The present invention relates to chitosan-added alcoholic beverages or beverages (including milk and dairy products) characterized by extending the shelf life of alcoholic beverages or beverages and imparting functionality to the beverages or beverages.

In general, organic acids, inorganic acids, ethanol, glycine and the like are used for preventing the deterioration of beverages and foods and for extending the shelf life (Japanese Patent Application Laid-Open No. 56-109580, No. 57-43668, and 58-138367). Publication).

Recently, as a material of food preservatives, it has been searched in foods, and until now, polylysine, protamine, or lysozyme has been found as a preservative other than chemical synthetic products, but these preservatives have extremely strong antibacterial activity against any specific bacteria. As it is seen, it is not enough as a food preservative. In addition, in order to sufficiently increase the shelf life, it is necessary to add a large amount to the target food, and since such a material is expensive, it causes an increase in price, which is not preferable. Moreover, in addition to the above, it is reported that the substance which shows antimicrobial property is contained in the spice used by food from old times, but it does not satisfy | fill a condition enough as a food preservative.

As described above, the preservatives used in alcoholic beverages, beverages, and foods should be antimicrobial for long-term preservation with a small amount of addition, and should be one that does not inhibit the taste and texture of alcoholic beverages and beverages.

Ethanol, glycine, organic acid, inorganic acid, etc., which have been used as preservatives for a long time, have their own unique taste and aroma and cannot be added to alcoholic beverages, beverages and foods until sufficient antiseptic effect is obtained. In addition, polylysine, protamine, or lysozyme, which is a natural substance, is not a satisfactory preservative because it has a very narrow antimicrobial range, shows strong antibacterial activity against certain bacteria, and does not act effectively against bacteria that cause food deterioration. .

Chitin and chitosan have been used as polymer materials such as wastewater treatment or heavy metal adsorbents, enzyme fixing carriers for biotechnological materials, chromatography resins and functional films, pest control agents for agricultural materials, and artificial skin for medical materials. However, it has recently been discovered that chitin, chitosan and its derivatives have various physiological activities such as anticancer activity, antibacterial activity, body cholesterol improvement and hypertension suppression by immunopotentiation and reactivation. This is actively going on.

Oral administration of chitin and chitosan to animals has little toxicity and intestinal bacteria have been improved, combined with chlorine ions or bile acids to excrete them in vitro to lower serum cholesterol and lower blood pressure. According to the results of the study on the antibacterial activity of chitosan, the molecular weight of 2,800,000 high molecular weight chitosan was able to inhibit the growth of E. coli at a concentration of 2,000 ppm. Chitosan degrading enzymes produced by Aspergillus CHS ₁ and Penicillium CHS ₂ isolates from soil increased the antimicrobial activity as chitosan hydrolyzed. When relative viscosity of chitosan 1% solution was 3.0 ~ 1.6, 100ppm Concentration can inhibit the growth of E. coli. The low molecular weight chitosan with a molecular weight of 35,000 obtained at 8 hours at 146 ℃ in 50% sodium hydroxide solution at 75% deacetylation can inhibit the growth of Escherichia coli. The molecular weight range of chitosan is 10,000 to 100,000. On the other hand, when out of this molecular weight range, antibacterial activity will fall.

The present inventors have filed patents (10-1998-003031, 10-1998-032474) for the preparation of low molecular weight chitosan and oligosaccharides. Among the low-molecular chitosan prepared by the above method, the low-molecular chitosan having a molecular weight ranging from 10,000 to 100,000 was the best antimicrobial.

In addition, chitosan is reduced intrinsic astringent taste as the molecular weight is lowered, low molecular weight chitosan of high antimicrobial power is very weak astringent taste compared to polymer chitosan. That is, in consideration of the sour taste and the astringent taste of chitin and chitosan, it is necessary to adjust the content so as not to deteriorate the taste of food with minimal addition in the range of physiologically active functions.

The present invention relates to alcoholic beverages and beverages (including milk and dairy products) to which low molecular weight chitosan has been added in a molecular weight range of 10,000 to 100,000 in consideration of the characteristics of the low molecular chitosan as described above. Or it is added after manufacture to improve the preservation of alcoholic beverages and beverages (including milk and dairy products) and remove bare impurities (nutrients, fragrances, etc.) of liquor, which is not only effective in removing hangovers, but also adds the excellent biological activity of chitosan. It is a technical feature of the present invention to provide low molecular weight chitosan-containing liquors and beverages (including milk and dairy products).

Alcoholic beverages and beverages (including milk and dairy products) In particular, combs made from grains, such as makgeolli, traditional liquor and fruits, or drinks made from grains, such as Sikhye and rice beverages, tend to rot when stored for a long time. There is a difficulty. In addition, in the case of alcoholic beverages by drinking more than the decomposition ability of the alcohol degrading enzymes in the body, acetaldehyde, the primary product of decomposition, remains in a state in which it is not finally decomposed. In addition, the nutrients remaining in the liquor, rather than causing the odor, it interferes with the absorption delays the decomposition, causing late so-called hangover phenomenon.

In order to solve the above problems, chitosan-containing alcoholic beverages and beverages that have long-term preservation and functionality by adding low-molecular chitosan having a molecular weight range of 10,000 to 100,000 in the manufacturing process of liquor or beverage or by adding chitosan after preparing alcoholic beverages or beverages Was invented.

The liquor manufacturing method is a conventional method using glutinous rice, spicy rice, barley, wheat flour, potatoes, etc. as a main raw material, steaming them, drying the moisture to mix the yeast and water, fermentation at a constant temperature, but in the process of mixing the yeast and water Manufactured by adding low-molecular chitosan or fermentation without adding chitosan, and then squeezing the makgeolli or squeezed water without squeezing the liquor (cheongju) as it is, then adding chitosan to the clear liquor (cheongju) Invented alcoholic beverages and beverages with chitosan added to existing alcoholic beverages and beverages.

Low molecular chitosan used in the present invention has a degree of deacetylation of more than 85% and uses a molecular weight of 10,000 to 100,000. In particular, a deacetylation degree of 90% or more and a molecular weight of 30,000 to 70,000 are better used, and dissolved in an organic acid may be used.

On the other hand, the organic acid used in the present invention is acetic acid, lactic acid, gluconic acid, ascorbic acid, amino acid and the like, of which ascorbic acid is most suitable. The concentration of the organic acid may be used in an amount of 30% to 300% by weight based on the weight of the low molecular weight chitosan, and preferably 50% to the same amount based on the weight of the low molecular weight chitosan.

The low molecular weight chitosan used in the present invention is preferably 0.0001 to 5.0% by weight, particularly 0.01 to 1%, based on the total amount of alcoholic beverages and beverages.

Hereinafter, an Example is given and this invention is demonstrated in detail.

Example 1-3

· Manufacture of Takju

After mixing steamed rice, water and yeast, low molecular weight chitosan was added to make 0.05% of the total amount, and it was incubated for 24 to 48 hours at 23-30 ℃ while stirring 2-3 times a day. It becomes 20% of takju.

Manufacture of Yakju

After mixing steamed rice, water and yeast, low-molecular chitosan was added to 0.05% of the total amount, and it was incubated for 24 days at 23-30 ℃ with 2-3 stirring a day, then fermented for 5 days Is 15-17% of the shares.

· Manufacture of Cheongju

After mixing steamed rice and water, low-molecular chitosan was added to 0.05% of the total amount to develop yeast and liquor yeast for several days, and then stored and stored. Starch of rice is converted into sugar by the action of yeast, which is also a function of yeast. In the state changed to alcohol, only the clear liquor filtered life is sterilized for 15 minutes at 70 ℃ to obtain the sake.

Example 4-7

Commercially available Takju, Cheongju, Yakju, and beverages (Sikhye, fruit drinks) were added to 250ppm and 500ppm chitosan to prepare liquors and beverages to which low-molecular chitosan was added.

Example 8

98 ml of the low-molecular chitosan-added liquor and beverage prepared above were inoculated with 2 ml of the fungus cultured in LB medium for one day. This culture was incubated at 37 ° C. for 1 day, and then the bacteria were properly diluted with physiological saline, followed by standing culture for 1 or 2 days, and the number of viable cells (CFU / ml) was counted.

Antimicrobial activity against Shigella sonnei KNIH 104S Number of bacteria when inoculated Number of bacteria after 1 day Number of bacteria after 2 days Chitosan-free 2.72 × 10 ⁶ 8.61 × 10 ⁷ 1.72 × 10 ⁹ Example 1 2.72 × 10 ⁶ 5.02 × 10 ⁴ 0 Example 2 2.72 × 10 ⁶ 4.42 × 10 ⁴ 0 Example 3 2.72 × 10 ⁶ 1.02 × 10 ⁴ 0 Example 4 2.72 × 10 ⁶ 4.92 × 10 ⁴ 0 Example 5 2.72 × 10 ⁶ 6.72 × 10 ⁴ 0 Example 6 2.72 × 10 ⁶ 6.77 × 10 ⁴ 0 Example 7 2.72 × 10 ⁶ 3.81 × 10 ⁴ 0

Antimicrobial activity against E. coli ATCC 25922 Number of bacteria when inoculated Number of bacteria after 1 day Number of bacteria after 2 days Chitosan-free 7.4 × 10 ⁶ 2.42 × 10 ⁷ 2.37 × 10 ⁸ Example 1 7.4 × 10 ⁶ 3.32 × 10 ² 0 Example 2 7.4 × 10 ⁶ 1.12 × 10 ² 0 Example 3 7.4 × 10 ⁶ 1.45 × 10 ² 0 Example 4 7.4 × 10 ⁶ 3.42 × 10 ² 0 Example 5 7.4 × 10 ⁶ 3.85 × 10 ² 0 Example 6 7.4 × 10 ⁶ 4.97 × 10 ² 0 Example 7 7.4 × 10 ⁶ 3.78 × 10 ² 0

Antimicrobial activity against Salmonella typhimurium ATCC 14028 Number of bacteria when inoculated Number of bacteria after 1 day Number of bacteria after 2 days Chitosan-free 1.38 × 10 ⁶ 6.24 × 10 ⁷ 3.72 × 10 ⁸ Example 1 1.38 × 10 ⁶ 5.45 × 10 ⁴ 0 Example 2 1.38 × 10 ⁶ 1.87 × 10 ⁴ 0 Example 3 1.38 × 10 ⁶ 1.98 × 10 ⁴ 0 Example 4 1.38 × 10 ⁶ 2.35 × 10 ⁴ 0 Example 5 1.38 × 10 ⁶ 5.20 × 10 ⁴ 0 Example 6 1.38 × 10 ⁶ 5.59 × 10 ⁴ 0 Example 7 1.38 × 10 ⁶ 4.87 × 10 ⁴ 0

Since the low molecular weight chitosan-added alcoholic beverages and beverages have excellent antimicrobial properties against non-added alcoholic beverages and beverages, the alcoholic beverages and beverages can be stored for a long time.

In the case of alcohol, fruit, and grain beverages (including milk and dairy products) (except distilled liquor), the comb is not economical due to shortage of shelf life due to rancidity, etc. It is expected to increase the quality of products by adding bioactive functions.

Claims (2)

A low-molecular chitosan-containing liquor and drink characterized by adding low-molecular chitosan to the step of producing liquor and beverages (including milk and dairy products) or by adding low-molecular chitosan after the production of existing or liquor and beverages (including milk and dairy products). The low molecular weight chitosan-containing liquor and drink according to claim 1, wherein the low molecular weight chitosan has a molecular weight ranging from 10,000 to 100,000 and 0.0001 to 5% by weight based on the total weight of alcoholic beverages and beverages.