WO2005123897A1 - Boisson alcolisee fonctionnelle contenant des polyphenols - Google Patents

Boisson alcolisee fonctionnelle contenant des polyphenols Download PDF

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Publication number
WO2005123897A1
WO2005123897A1 PCT/KR2005/001878 KR2005001878W WO2005123897A1 WO 2005123897 A1 WO2005123897 A1 WO 2005123897A1 KR 2005001878 W KR2005001878 W KR 2005001878W WO 2005123897 A1 WO2005123897 A1 WO 2005123897A1
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WO
WIPO (PCT)
Prior art keywords
polyphenols
alcoholic beverage
beverage
functional alcoholic
functional
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Application number
PCT/KR2005/001878
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English (en)
Inventor
Byoung-Rae Lee
Original Assignee
Hyundeok Bio & Technology Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hyundeok Bio & Technology Co., Ltd. filed Critical Hyundeok Bio & Technology Co., Ltd.
Publication of WO2005123897A1 publication Critical patent/WO2005123897A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants

Definitions

  • the present invention relates to a functional alcoholic beverage which comprises polyphenols and a spirituous liquor.
  • Liquor alcoholic beverage
  • alcoholic beverage is a beverage containing ethyl alcohol. According to the Liquor Tax Law of Korea, it means a beverage having an alcohol content of 1 % or higher, and is classified into brewage, spirituous liquor, and blended liquor.
  • Brewage fermented liquor
  • spirituous liquor is produced by distilling brewage
  • blended liquor is produced by blendi ⁇ g fermented liquor or the spirituous liquor with other substances.
  • spirituous liquor which is classified into soju, whiskey, brandy, rum, vodka, and gin, has a high alcohol content of 20 - 50 %, since many harmful substances, such as methanol or ester compounds, which are contained in the fermented liquor (alcohol content: 20 % or less), are removed from it during a distillation process, it has fewer ill effects, such as headaches or muscle pains, for the same amount of alcohol. Furthermore, spirituous liquor has a relatively low content of functional components in comparison with fermented liquor, such as beer or wine, because the fractional components which are good for health are removed therefrom during the distillation process. Classified as fermented liquor, beer contains 140 - 170 mg of polyphenols per liter
  • wine which is a functional material derived from malt and hops
  • wine contains 0.5 - 5 g of anthocyanins and tannins per liter thereof; which originate from seeds or rinds of grapes.
  • polyphenols in wine promote health and play an important role in forming desirable colors and tastes.
  • Polyphenols are extensively distributed in plants, and a representative function of polyphenols is antioxidation for eliminatiiig free radicals (Frei B, Higdon JV., J N ⁇ t.-.;133(10):3275S-84S, 2003).
  • the free radicals are generated by factors, such as sunlight, air pollution, stress, drugs, smoking, drinking, or exposure to radioactive rays, and directly or indirectly pertain to induction of various adult diseases, such as a cancer, aging, and cardiovascular diseases. Accordingly, it is known that antioxidative substances eliminating the free radicals are capable of preventing the above-mentioned diseases. Additionally, it is known that polyphenols have an antihypertensive function ( egishi H, et al.,
  • the spirituous liquor contains extracts which are produced by conducting a post- treatment step to remove polyphenols and colors from the green tea extract.
  • the present inventor has developed a functional alcoholic beverage which is produced by adding a high concentration of a highly pure polyphenols component, obtained through extraction, purification, and concentration processes, to a spirituous liquor so that spirituous liquor, having few functional components, has improved fit ⁇ ctionality, such as antioxidative, anticancer, antihypertensive, and hangover curing functions, due to the polyphenols, thereby accomplishing the present invention.
  • the present invention aims to provide a functional alcoholic beverage which comprises polyphenols and a spirituous liquor.
  • the present invention provides a functional alcoholic beverage which comprises polyphenols and a spirituous liquor.
  • Polyphenols used in the present invention may be polyphenols which are extracted, separated, or purified from green tea, grapes, or onions.
  • polyphenols may be one or more selected from the group consisting of green tea polyphenols, such as epigallocatechin gallate (EGCG), epigallocatechine (EGC), epicatechin(EC), and epicatechine gallate (ECG), grape polyphenols, such as anmocyanin, proanthocyanin, and tannin, and onion polyphenols, such as quercetin and gailotannin.
  • the functional alcoholic beverage of the present invention contains 0.01 - 10.0 wt% polyphenols based on the total weight.
  • a spirituous liquor has
  • the functional alcoholic beverage of the present invention contains spirituous liquor so that the final alcohol concentration is 1.0 - 50.0 %.
  • Polyphenols which is extracted from green tea may be used in the present invention.
  • it may be extracted and purified according to a method of producing a green tea extract, which is disclosed in Korean Patent Registration Publication No. 10-377313, and the method is as follows. 5 -20 wt% water or alcohol are added to 1.0 wt% green tea powder which is hot air
  • a heating temperature be 60 - 110 ° C, and drying be conducted using spray drying.
  • the resulting extract contains 50.0 -
  • the functional alcoholic beverage of the present invention may be produced by adding polyphenols, produced through the above-mentioned method, to the spirituous liquor having the alcohol concentration of 1.0 - 90.0 %, and preferably spirituous liquor having an ethyl alcohol concentration of 1.0 - 50.0 %.
  • spirituous liquor having a high alcohol concentration of 40.0 - 90.0 % is diluted, and polyphenols are added thereto to produce the functional alcoholic beverage of the present invention.
  • polyphenols may be directly added to the spirituous liquor having the alcohol concentration of 1.0 - 50.0 % to produce the beverage.
  • polyphenols which is produced through the above-mentioned method lias a bitter taste that is still weaker than that of other types of polyphenols, thus it maybe added to the functional alcoholic beverage of the present invention in an amount of 0.01 - 10.0 wt% based on the total weight, and then mixed therewith.
  • addition of polyphenols does not increase the bitter taste of the alcoholic beverage but make the color of
  • the functional alcoholic beverage of the present invention comprises spirituous liquor so that the final alcohol concentration is 1.0 - 50.0 %.
  • the beverage of the present invention may further comprise other effective components having functions that are identical or similar to those of the above-mentioned components.
  • Essential components of the functional alcoholic beverage of the present invention are not limited as long as they are liquid, and, like other typical beverages, the beverage may further comprise various additives, such as spices or natural carbohydrates, as an additional
  • natural carbohydrates include typical saccharides, such as monosacc haride, for example glucose or fructose, disaccharide, for example maltose or sucrose, or polysaccharide, for example dextrin or cyclodextrin; or sugar alcohols, such as
  • the amount of natural carbohydrates is typically about 0.01 - 2 g, and preferably about 0.05 - 1 g per 100 ml of functional
  • the functional alcoholic beverage of the present invention may further comprise minerals, such as various nutrient substances, a ino acids, vitamins, copper, calcium, manganese, magnesium, potassium, or zinc, flavorings, such as synthetic flavorings or natural flavorings, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, or carbonating agents used in carbonated beverages. These components may be used alone or n combination.
  • the content of additives is not very important, but is typically selected from a range from 0.01 to 2 wt% per 100 parts by weight of beverage according to the present invention.
  • the functional alcoholic beverage of the present invention may be immediately drunk, or maybe drunk after aging using an appropriate method Since the functional alcoholic beverage of the present invention comprises polyphenols, a blood alcohol concentration is relatively low and oxidative damage to the liver resulting from drinking is reduced, thus the beverage contributes to the prevention of hangovers and damage to the liver due to drinking of alcohol, oxidative damage to cells due to free radicals, and the occurrence of a cancer.
  • the functional alcoholic beverage of the present invention comprises polyphenols, a blood alcohol concentration is relatively low and oxidative damage to the liver resulting from drinking is reduced, thus the beverage contributes to the prevention of hangovers and damage to the liver due to drinking of alcohol, oxidative damage to cells due to free radicals, and the occurrence of a cancer.
  • the green tea polyphenol powder which was contained in the beverage of the present invention was extracted, separated, and purified according to a method of producing a green tea extract disclosed in Korean Patent Registration Publication No. 10-377313.
  • a component analysis for the extract was conducted as described below in order to confirm whether a lot of green tea polyphenols was contained in the purified extract.
  • Polyphenols and caffeine were measured using a high performance liquid chromatography (HPLC), and total polyphenol was measured through a spectrophotometric redox assay using a Prussian blue method.
  • HPLC high performance liquid chromatography
  • total polyphenol was measured through a spectrophotometric redox assay using a Prussian blue method.
  • the green tea polyphenol powder obtained in the present example had 83 % or higher polyphenols.
  • the purity as described above corresponded to a level sufficient to realize physical and chemical properties of pure polyphenols.
  • 25 % ethanol which was used in examples and comparative examples of the present invention was produced by diluting a commercial product (ethanol, 96 % Cat. No 100971), which was manufactured by Merck Co. in Germany, using distilled water so that a concentration of ethanol was 25 % (25 % V/V ethanol/distilled water).
  • 1-2) Production of the functional alcoholic beverage containing polyphenols according to the present invention 1 g and 2 g of green tea polyphenol powders were dissolved in 400 ml of 25 % ethanol prepared according to the above example 1-1). Subsequently, insoluble precipitates were filtered out to produce the functional alcoholic beverages having polyphenols concentrations of 0.25 % and 0.5 % according to the present invention.
  • EXPERIMENTAL EXAMPLE 1 Effect of a fimctional alcoholic beverage of the present
  • the blood alcohol concentration was increased by 200 % in the ethanol group in comparison with the control group.
  • the blood alcohol concentration of the 0.25%polyphenols+ethanol group was decreased to 53 % of that of the ethanol group, and, the blood alcohol concentration of the 0.5%polyphenols+ethanol group was decreased to 45 % of that of the ethanol group.
  • the blood alcohol concentration which is used to indirectly measure the rate of alcohol metabolism, was decreased by the administration of polyphenols, thus it was confirmed that the functional alcoholic beverage containing polyphenols according to the present invention forced the metabolism of ethanol to be more rapidly conducted, thereby reducing blood ethanol concentration.
  • EXPERIMENTAL EXAMPLE 2 Effect of the functional alcoholic beverage according to the present invention on oxidative damage to the liver
  • a liver tissue was analyzed using a TBARS analytic method.
  • the amounts of lipid peroxides of livers of the Sprague-Dawley rats test groups, into which alcohol and the fimctional alcoholic beverage of the present invention were
  • TBA reactive substance Thiobarbituric acid reactive substance
  • oxidative stress J.A. Buege and S.D. Aust, Microsomal lipid peroxidation. Methods Enzymol. 52: 302- 310, 1978.
  • 0.5 g of liver of each white rat were extracted, 9.5 ml of cooled buffer solution (0.15M KCl, 5mM Tris-malate, pH 7.4) were added thereto, and the resulting mixture was homogenized.
  • 0.2 ml of homogenized solution were sampled, and 2.0 ml of 0.01 % butylated hydroxytoluene and a TBA agent (0.375 % thibarbituric acid solution) were added thereto and then mixed well.
  • the resulting mixture was heated at 98 ° C for 15 min, cooled, and centrifuged at 1000 x g for 15 min to separate a supernatant.
  • the absorptivity (A535 nm) of the supernatant was measured using an absorption spectrophotometer.
  • the amount of TBA reactive substance was calculated based on absorptivity, 1.56 X 10 2 /mM/Cm, of malondialdehyde (MDA).
  • the TBA reactive substance amount of the liver in the ethanol group was increased by 23 % in comparison with the control group.
  • the TBA reactive substance amount was decreased by 15 % in the 0.25%polyphenols+ethanol group in comparison with the ethanol group, and, in the 0.5%polyphenols+ethanol group, the TBA reactive substance amount was decreased by 17 % in comparison with the ethanol group.
  • Measurement of the TBA reactive substance amount is a representative method for measuring lipid peroxide, and an increase in lipid peroxide of the liver due to ethanol means an increase in oxidative damage to the liver due to ethanol.
  • the amount of TBA reactive substance of the liver was reduced in comparison with the group to which ethanol was administered. The reason is presumed to be that polyphenols suppress oxidative damage to the liver resulting from ethanol.
  • the functional alcoholic beverage which comprises polyphenols according to the present invention prevents oxidative damage to the liver caused by ethanol.
  • a functional alcoholic beverage of the present invention comprises polyphenols, thus reducing blood alcohol concentration, and preventing hangovers, damage to the liver, oxidative damage to cells due to free radicals, and the occurrence of cancer, when it is drunk.

Abstract

L'invention concerne une boisson alcoolisée fonctionnelle comprenant des polyphénols et une liqueur spiritueuse. Du fait que cette boisson alcoolisée fonctionnelle comprend des polyphénols, la concentration alcoolique sanguine est relativement faible pendant la consommation d'alcool et les lésions oxydatives du foie résultant de cette consommation sont limitées. En conséquence, cette boisson contribue à la prévention des gueules de bois, des lésions du foie dues à la consommation d'alcool, des dommages oxydatifs cellulaires dus aux radicaux libres et de l'apparition du cancer.
PCT/KR2005/001878 2004-06-22 2005-06-17 Boisson alcolisee fonctionnelle contenant des polyphenols WO2005123897A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2004-0046445 2004-06-22
KR1020040046445A KR100671460B1 (ko) 2004-06-22 2004-06-22 폴리페놀을 함유한 기능성 알코올 음료

Publications (1)

Publication Number Publication Date
WO2005123897A1 true WO2005123897A1 (fr) 2005-12-29

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KR (1) KR100671460B1 (fr)
CN (1) CN101006169A (fr)
WO (1) WO2005123897A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1860178A1 (fr) * 2006-05-26 2007-11-28 Christina Hengerer-Müller Mélange alcoolisé de boissons
IT201700096298A1 (it) * 2017-08-25 2019-02-25 Penta Holding Metodo per la produzione di una composizione polifenolica a partire da malto d’orzo

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101021481B1 (ko) * 2009-11-04 2011-03-16 목포대학교산학협력단 기능성이 개선된 녹차 화이트와인 제조방법
CN107252112A (zh) * 2017-06-08 2017-10-17 杭州茗朗生物科技有限公司 一种含egcg的片剂
CN107446734B (zh) * 2017-09-19 2021-04-02 李安国 一种富含红酒多酚的啤酒及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60105485A (ja) * 1983-11-14 1985-06-10 Shirahana Syuzo Kk 焼酎の製造方法
US5827560A (en) * 1997-04-14 1998-10-27 Nestec S.A. Process for producing cold water soluble tea extract
KR19990039704A (ko) * 1997-11-13 1999-06-05 박문덕 녹차 추출물을 함유한 기능성 주류의 제조방법
JPH11196850A (ja) * 1998-01-07 1999-07-27 Kyowa Hakko Kogyo Co Ltd ワイン及びその製造法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60105485A (ja) * 1983-11-14 1985-06-10 Shirahana Syuzo Kk 焼酎の製造方法
US5827560A (en) * 1997-04-14 1998-10-27 Nestec S.A. Process for producing cold water soluble tea extract
KR19990039704A (ko) * 1997-11-13 1999-06-05 박문덕 녹차 추출물을 함유한 기능성 주류의 제조방법
JPH11196850A (ja) * 1998-01-07 1999-07-27 Kyowa Hakko Kogyo Co Ltd ワイン及びその製造法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1860178A1 (fr) * 2006-05-26 2007-11-28 Christina Hengerer-Müller Mélange alcoolisé de boissons
IT201700096298A1 (it) * 2017-08-25 2019-02-25 Penta Holding Metodo per la produzione di una composizione polifenolica a partire da malto d’orzo
WO2019038658A1 (fr) * 2017-08-25 2019-02-28 Aliopharm S.R.L. Procédé de production d'une composition polyphénolique à partir de malt d'orge
CN111263805A (zh) * 2017-08-25 2020-06-09 阿里奥制药有限公司 从大麦麦芽生产多酚组合物的方法
US11564897B2 (en) 2017-08-25 2023-01-31 Aliopharm S.R.L. Method for producing a polyphenolic composition from barley malt

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Publication number Publication date
KR100671460B1 (ko) 2007-01-18
CN101006169A (zh) 2007-07-25
KR20050121349A (ko) 2005-12-27

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