KR20100075241A - Method for reducing ethyl carbamate using sulfurous acid-based antioxidant in the preparation of prunus fruit wine - Google Patents

Abstract

PURPOSE: A method for making stone fruit wine using a sulfurous acid antioxidant is provided to reduce ethylcarbamate generation caused by the reaction of ethanol and cyan compound. CONSTITUTION: A method for reducing ethylcarbamate when making plum extracted liquor comprises: a step of adding plums to spirits for extraction; a step of filtering the plum extract; a step of adding white wine, additives, and purified water and blending; a step of filtering blended liquor; and a step of pouring the liquor into a bottle and sterilizing.

Description

Method for reducing ethyl carbamate using sulfurous acid-based antioxidant in the preparation of Prunus fruit wine}

The present invention relates to a method for reducing the production of ethyl carbamate during leaching or fermentation of nuclear fruit using a sulfurous acid antioxidant in the fruit wine manufacturing process using nuclear fruit such as plum.

Ethyl carbamate (urethane) is a by-product of a chemical reaction that occurs naturally during fermentation or storage of foods, and is present in alcoholic beverages and fermented foods.

Ethyl carbamate is known to be a carcinogen, and various animal experiments have shown the toxicity of ethyl carbamate to various cancers, kidneys, liver, and the immune system. Ethyl carbamate absorbed into the body is partially converted into vinyl carbamate epoxide by Cytochrome P450 2E1 during metabolism, and this metabolite forms an adduct with biomolecules such as DNA, RNA and protein, resulting in mutation and It is known to indicate cancer.

The International Cancer Research Institute (IARC) has determined that the various results of animal experiments and the carcinogenic mechanism of ethyl carbamate can be applied to humans with high similarity, and thus the risk of carcinogenic substances (group 2A; humans). It is classified as a substance concerned with carcinogenicity), and exposure to a certain concentration in a short period of time may cause vomiting or bleeding, and ingestion of large amounts may cause kidney and liver damage.

Therefore, various countries including the EU and the US continue to study carcinogenicity and cause of ethyl carbamate in fermented foods.In 2004, as a result of research on fermented foods, ethyl alcohol was found in some alcoholic products such as fruit wine. It was confirmed that the mate was detected.

In Korea, the KFDA recently examined 71 imported wines imported and distributed in Korea, and all three products except ethyl carbamate were detected at an average concentration more than 7 times higher than 15ppb, which is recommended by the US FDA. . In addition, according to the research report, the highest content of ethyl carbamate per liter of liquor was liqueur, which is a kind of imported fruit wine, which was the highest at 194.1 ㎍, followed by domestic plum wine at 109.4 ㎍, imported wine at 109.4 ㎍, and cheongju at 100.4 ㎍. Considering domestic eating habits that prefer fermented foods, the necessity of management of ethyl carbamate is increasing, and researches for reducing such as a fact-finding survey have been made in Korea recently.

Ethyl carbamate is produced by the reaction of alcohol with urine, N-carbamyl phosphate, which is a fermented metabolite of arginine or citrulline, one of the rich amino acids in food. It is also produced by the reaction of ammonia with diethyl dicarbonate, which was used as a disinfectant for beverages and other beverages. In fruit wines, cyanide compounds and ethanol contained in the fruit seeds may react with each other. Therefore, in the process of leaching or fermenting a nuclear fruit such as plum to produce alcoholic liquor, cyanide compound and ethanol reacted in the nuclear fruit seed may react to produce ethyl carbamate, which may act as a detrimental factor.

In order to reduce ethyl carbamate in the liquor, it is recommended to use yeast with low production of urea. In addition, in order to improve the manufacturing method such as lowering the temperature as possible during aging, storage and storage, and to prevent the transfer of ethyl carbamate to other products, thorough management is required such as maintaining the hygiene of the manufacturing equipment.

However, there is no technology that can effectively reduce the production of ethyl carbamate in the liquor manufacturing process. In particular, alcoholic beverages using nuclear fruits, such as plums, have a significantly higher content of ethyl carbamate than other liquors due to cyanide seeds. There is an urgent need for the development of a technique for reducing the production of ethyl carbamate applicable to the preparation of ethylene.

The present invention has been made in accordance with the above requirements, and an object of the present invention is to effectively produce the ethyl carbamate caused by the reaction of cyanide and ethanol contained in fruit seeds during the production of fruit wine using nuclear fruits such as plums. It is to provide a casting method that can be reduced.

The present invention for achieving the above object is to add a sulfurous acid-based antioxidant in the process of leaching or fermenting the nuclear fruit in the alcohol to suppress the production of ethyl carbamate in leaching or fermentation process ethyl, characterized in that ethyl It relates to a carbamate reduction method.

In addition, the present invention relates to a method for reducing ethyl carbamate during the production of plum leach liquor characterized in that the sulfuric acid-based antioxidant is added in the step of leaching the plum to the alcohol to inhibit the production of ethyl carbamate during the plum leaching process.

More specifically, the present invention comprises the steps of adding plum to the alcohol and leaching for a certain period to obtain a plum leaching stock solution; Filtering the plum leach stock solution; Adding white wine, additives, and purified water to the plum leachate to blend; Filtering the blended liquor; B. Bottling and sterilizing the filtered liquor; in the manufacturing process of the plum leaching liquor comprising, in the leaching step of the ethyl carbamate production method for producing plum leach liquor characterized in that the leaching by adding sulfurous acid-based antioxidant It is about.

The sulfite-based antioxidant added in the present invention may be used acidic sodium sulfite, sodium sulfite, sodium hyposulfite, anhydrous sulfite, sodium metabisulfite, etc., which may act in the same mechanism, preferably potassium metabisulfite.

The amount of potassium metabisulfite added in the leaching step of the present invention is characterized in that the level of 100ppm to 700ppm compared to the leaching stock solution.

Nuclear fruit fruit wine manufacturing method using a sulfurous acid-based antioxidant according to the present invention can effectively reduce the production of ethyl carbamate caused by the reaction of cyan compounds and ethanol contained in fruit seeds such as plum during the leaching or fermentation of nuclear fruit It was evaluated to be a casting method.

Sulfuric acid-based antioxidants (sulphite) used in the present invention are all additives used as bleaching agent to generate a strong sulfurous acid, a strong bleaching effect to reduce the coloring material in the process of oxidation to sulfuric acid, antioxidants in fruit wine By acting as a fungicide, it interferes with the action of enzymes that induce oxidation and prevents oxidation by directly reacting with oxygen derivatives such as oxygen or peroxides. After the antioxidant reaction, sulfur dioxide has no effect on the taste of wine, and changes to a structure that has no effect on the human body. In addition, sulfurous acid-based antioxidants are introduced from the crushing of grapes in wine making to prevent the contamination of bad microorganisms that cause decay during fermentation, and to prevent contamination by rancidity and microorganisms during preservation and bottling. It is used.

In particular, potassium metabisulfite (K ₂ S ₂ O ₅ ) added in the present invention is a food additive commonly used as a bleaching agent in the food manufacturing process, and in the manufacturing process of wine, such as antioxidants or Although used as a microbial contamination inhibitor, it has not been reported so far to add the purpose of inhibiting the production of ethyl carbamate as in the present invention.

On the other hand, the ethyl carbamate reduction method using potassium metabisulfite of the present invention can be used not only to produce the leaching liquor, but also to add more than 0.35kg / ㎏ as sulfur dioxide in the production process of a variety of fruit wine that is concerned about the production of a large amount of ethyl carbamate. .

Hereinafter, the configuration of the present invention will be described in more detail with reference to preferred embodiments, but these embodiments are only for illustrating the present invention specifically, the scope of the present invention is not limited by these examples, The scope shall be defined only by what is stated in the claims.

<Test Example 1> Effect of ethyl carbamate formation inhibition according to pretreatment conditions during plum leaching

This test was carried out to compare the amount of ethyl carbamate produced during the leaching process through several treatments in the process of leaching plums into alcohol, and 895 g of fresh plums were added to 2 liters of alcohol 50% (v / v) at room temperature. Were leached for 3 months, and the test zone was treated with no treatment at leaching, nitrogen purge 10 min treatment, oxygen treatment 10 min treatment and potassium metasulfite (K ₂ S ₂ O ₅ ) 200ppm (wt / v) treatment. It was carried out in four ways.

The specific treatment method was to purge nitrogen and oxygen into the alcohol, and then purge the nitrogen and oxygen at the bottom of the leach bottle for 10 minutes in the amount of 1 L / min. Potassium metabisulfite was added to the alcohol with 50% alcohol in the alcohol. After it was dissolved sufficiently, a green plum was added and leached. Since the reaction of ethyl carbamate may be related to the oxidation-reduction reaction during plum leaching, potassium metabisulfite (K ₂ S ₂ O ₅ , 200ppm) was added to perform the leaching test. On the other hand, the analysis of ethyl carbamate was carried out by the test method of the non-standard substance set in the food (Food and Drug Administration).

The results showed that the amount of ethyl carbamate produced tended to decrease slightly when not purged with nitrogen and when purged with nitrogen, and the amount of ethyl carbamate produced when adding potassium metabisulfite, an antioxidant, was It was found to decrease significantly to a quarter level (Table 1).

Therefore, the addition of potassium metabisulfite, an antioxidant, during the leaching of nuclear fruits such as plum is thought to effectively inhibit the production of ethyl carbamate. This method can be said to be a very efficient method of inhibiting the production of ethyl carbamate in the casting process because it only needs to add potassium metabisulfite in the leaching injection process without any special change in the process.

[Table 1] Comparison of ethyl carbamate production according to pretreatment conditions during plum leaching

process Ethyl Carbamate Production (w / v, ppb) No treatment 347 Nitrogen Purging (10 minutes) 235 Oxygen Purging (10 minutes) 281 Add 200 ppm of potassium metabisulfite 76

Example 1 Preparation of Plum Leaching Liquor Using Potassium Metabisulfite

(1) leaching

To 2 liters of alcohol 50% (v / v) alcohol 0.4g of potassium metabisulfite is added to dissolve sufficiently, containing 895g of the washed clear plums are leached at room temperature for 3 months. Mix twice a week during leaching.

(2) filtration

When leaching is completed after 3 months have passed since the start of leaching, the fresh plum is separated and filtered through diatomaceous earth to obtain a plum leaching stock solution of alcohol 25% (v / v).

(3) blending

233 ml of white wine with alcohol content 12% (v / v), 448 ml of plum leach solution, 50 g of sugar, 0.2 g of citric acid, 0.3 g of citric acid, 0.02 g of tartaric acid, 0.01 g of glycine, 0.05 g of refined salt, 1.0 ml of plum flavor, Purified water was added to blend 1 liter to a final alcohol concentration of 14% (v / v).

(4) filtration

The liquor obtained above was subjected to diatomaceous earth and pad filtration to prepare a test liquor.

Comparative Example 1

A test liquor was prepared in the same manner as in Example 1, except that potassium metabisulfite was added during leaching.

<Test Example 2> Effect of reducing ethyl carbamate of plum leaching liquor according to the present invention

Ethyl carbamate was analyzed for the liquors prepared in Example 1 and Comparative Example 1, and the results are shown in [Table 2].

As shown in Table 2, the sample of Example 1 prepared by adding potassium metabisulfite during leaching of plum has a higher content of ethyl carbamate than the sample of Comparative Example 1 without adding potassium metabisulfite during leaching. Noticeably less. Therefore, it was confirmed that the production of ethyl carbamate was effectively inhibited by adding potassium metabisulfite during leaching of plum.

Table 2 Ethyl Carbamate Analysis of Plum Leaching Wine of the Present Invention

Ethylcarbamate (w / v, ppb) Example 1 29 Comparative Example 1 146

1 is a process of the ethyl carbamate reduction method using potassium metabisulfite during the production of plum leach liquor of the present invention.

Claims (6)

A method for reducing ethyl carbamate during the manufacture of a fruit-fruit wine, characterized in that in the step of leaching or fermenting the nuclear fruit to the alcohol to suppress the production of ethyl carbamate during leaching or fermentation by adding a sulfurous acid antioxidant. The method for reducing ethyl carbamate according to claim 1, wherein the nuclear fruit is plum. The method for reducing ethyl carbamate according to claim 2, wherein the sulfite-based antioxidant is potassium metabisulfite. Adding plum to the spirit and leaching for a period of time to obtain a plum leaching stock solution; Filtering the plum leach stock solution; Adding white wine, additives, and purified water to the plum leachate to blend; Filtering the blended liquor; B) bottling and sterilizing the filtered liquor; a method of reducing ethyl carbamate during the production of plum leach liquor, which is leached by adding sulfurous acid-based antioxidant in the leaching step. . The method for reducing ethyl carbamate according to claim 4, wherein the sulfurous acid antioxidant is potassium metabisulfite. The method of claim 5, wherein the amount of potassium metabisulfite added in the leaching step is 100ppm to 700ppm compared to the leaching stock solution.

Images