WO2020145651A1 - Extrait de levure de bière contenant des quantités élevées de vitamines b1 et b2, et son procédé de préparation - Google Patents

Extrait de levure de bière contenant des quantités élevées de vitamines b1 et b2, et son procédé de préparation Download PDF

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WO2020145651A1
WO2020145651A1 PCT/KR2020/000324 KR2020000324W WO2020145651A1 WO 2020145651 A1 WO2020145651 A1 WO 2020145651A1 KR 2020000324 W KR2020000324 W KR 2020000324W WO 2020145651 A1 WO2020145651 A1 WO 2020145651A1
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vitamin
extract
beer yeast
beer
weight
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Korean (ko)
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박현제
박일범
정경인
한은정
이안준
강종수
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주식회사 유한건강생활
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast

Definitions

  • the present invention relates to a brewer's yeast extract containing vitamin B1 or vitamin B2 and a method for manufacturing the same, more specifically, a method for producing a brewer's yeast extract containing vitamin B1 and B2 in a high content, and containing the brewer's yeast extract It relates to food and health functional food, it is characterized in that the safety of the extract can be secured by using edible vinegar and edible enzyme in the manufacture of the extract, it is characterized in that the vitamin B1 and B2 contained in the extract in a high content.
  • the vitamin B group is a water-soluble vitamin that plays an important role in cell metabolism. It is a single chemically distinct vitamin contained in yeast and grains. Vitamin B1 or thiamine is involved in regulating carbohydrate metabolism and is known to cause beriberi when deficient. In the thiamine, a hexagonal ring containing nitrogen and a pentagonal ring containing sulfur are connected to the carbon located at the center. The chemical bond of each ring with carbon located in the center of thiamine is easily destroyed when exposed to heat for a long time and loses the function of thiamine. Thiamine is mainly absorbed in the small intestine by active transport at low concentrations and passive transport at high concentrations. In the blood, thiamin is carried in the form of coenzymes from red blood cells.
  • TPP thiamine pyrophosphate
  • thiamine pyrophosphate a coenzyme form of thiamine, and participates in energy metabolism including carbohydrate metabolism. Because all cells need energy, the deficiency of thiamine can affect all organs in the body. It is also a necessary nutrient for nerve and muscle activity. TPP is involved in nucleic acid synthesis by acting as a coenzyme of an enzyme involved in the pentose phosphate pathway required for the synthesis of DNA and RNA. It is also a nutrient consumed in the metabolic process for sugar.
  • Vitamin B2 or riboflavin is a type of water-soluble vitamin called lactoflavin.
  • the daily dose of riboflavin is 1.5 mg for children, 1.5 mg for adolescents, and 1.2 mg for adults.
  • Riboflavin-containing meats, liver, egg yellows, milk, cheese, yogurt, leafy vegetables (spinach), whole grains, and food yeast are not deficient.
  • Riboflavin is water-soluble and cannot be accumulated in the body and must be consumed daily. Riboflavin deficiency may also be caused by other causes, such as liver abnormalities or drug side effects.
  • Riboflavin is excreted in the urine when it is excessive, so excess disorder does not occur. It is harmless to administer hundreds of times the daily amount for a long time. However, if you consume more than 400mg per day, it seems that you may have diarrhea or polyuria. After excessive consumption, it is excreted in the urine, where the urine becomes fluorescent yellow.
  • brewer's yeast is a yeast that is separated after filtering the beer after the completion of wort fermentation during the beer production process, consisting of 50% protein, 10 natural vitamins, 30% essential minerals, plant fiber, nucleic acid, etc. It is done. It contains biotin, a vitamin B group essential for protein metabolism for hair production, and cystine and methionine, which make up the hair protein, and contains trace elements such as zinc and chromium, which enhance the activity of insulin. It is known that it is rich in beta-glucan, which activates normal cells' immune cells and suppresses abnormal cell proliferation, and is known to help immunity. As about 30% is vegetable fiber, it improves bowel cleansing and bowel movements, improves bowel movement, or improves gut bacteria.
  • it has been used as a digestive enzyme and is rich in various degrading enzymes to catch nutrient defects from lack of digestive fluids, promote metabolism, and contains selenium abundantly, which prevents liver from lipidizing and protects the liver. Because it is contained in large amounts, it is also used as a recovery formula for patients with liver disease. It contains amino acids and nucleic acids necessary to repair the damaged gastrointestinal mucosa, and contains other nutrients, making it effective for gastrointestinal diseases.
  • the present inventors tried to develop a method for efficiently extracting vitamin B1 and vitamin B2 rich in beer yeast, and after heat-treating beer yeast with edible vinegar, when processing plant-derived edible enzymes, vitamin B1 And it was confirmed that it is possible to extract a high concentration of vitamin B2, it was completed the present invention.
  • An object of the present invention is to provide a method for producing a beer yeast extract containing a high content of vitamins B1 and B2.
  • Another object of the present invention is to provide a beer yeast extract prepared by the above method.
  • Another object of the present invention is to provide a food containing the beer yeast extract as an active ingredient.
  • the present invention comprises the steps of (a) extracting beer yeast with vinegar to obtain a brewer's yeast extract;
  • (c) provides a method for producing a beer yeast extract containing vitamin B1 or vitamin B2, comprising removing the solids from the enzyme treatment solution and obtaining a beer yeast extract containing vitamin B1 or vitamin B2.
  • the present invention also provides a beer yeast extract prepared by the above method and containing a high content of vitamin B1 or vitamin B2.
  • the present invention also provides a food containing the beer yeast extract as an active ingredient.
  • 1 shows a manufacturing process for the extraction and purification method using beer yeast.
  • Figure 2 shows the chromatogram for measuring the content of vitamins B1 and B2 for extraction and purification using beer yeast.
  • FIG. 3 is a photograph of a preparative chromatography column for purifying beer yeast extract with a high content.
  • a method for efficiently extracting a group of vitamin B rich in beer yeast was developed.
  • strong acid was used to extract yeast, but in the present invention, vinegar used for food was used, and vitamin B1 and B2 were extracted with high yield using plant-derived edible enzyme.
  • the extract containing the high content of vitamins B1 and B2 was separated from the yeast extract extracted by the above method using an open/flash chromatography or/and preparative chromatography method using a filler.
  • the beer yeast used in the present invention may be characterized by being a by-product of the beer manufacturing process, and a beer yeast slurry or/and dry beer yeast powder, which is a by-product of beer fermentation, may be used.
  • the brewer's yeast is composed of strains of the genus Saccharomyces, and the yeast of the genus Saccharomyces used in the present invention is Saccharomyces cerevisiae , Saccharomyces uqvarum , Saccharomyces uqvarum Saccharomyces ellipsoideus , Saccharomyces carlsbergensis , Saccharomyces sake , Saccharomyces coreanus , Saccharomyces coreanus Any one or a mixture of two or more selected from the group consisting of Saccharomyces lipolytica , Saccharomyces boulardii and Saccharomyces pastorianus may be used.
  • the bromelin enzyme is one of digestive enzymes found in pineapple stems.
  • Bromelain is an ancient medicine and has been used since ancient times. Bromelain has been used as a meat tenderizer, and in addition to the meat tenderizing effect, its therapeutic effect was excellent enough to be used as a medicine, and it was effective in removing sputum. It is also a protease that has been widely used to treat phlebitis due to its anti-inflammatory action.
  • amylase is one of the digestive enzymes, an enzyme that breaks down starch into maltose and dextrin, and alpha-amylase ( ⁇ -amylase) is ⁇ in polysaccharides having three or more ⁇ -1,4 linked glucose units. It is an enzyme that hydrolyzes -1,4 glycoside bonds. ⁇ -amylase is newly synthesized by gibberellin in the whistle layer of cereal seeds. Beta-amylase ( ⁇ -amylase) is an enzyme that hydrolyzes ⁇ -1,4 glucoside bonds of polysaccharides to continuously remove maltose units from non-reducing sugar ends.
  • Diastase or diastase is the world's first extracted enzyme found in malt solution by French chemist Anselme Payen in 1833. When alcohol was added to malt, it was found that the white powder that precipitated acts saccharifying, and this enzyme was named diastays. Diastases are currently known as alpha-amylase, beta-amylase, and gamma-amylase, which can break down carbohydrates.
  • the papain is a protease of papaya.
  • the yeast extract is prepared by a young method by varying the edible vinegar concentration used for the extraction of brewer's yeast, the type of edible enzyme, the amount of edible enzyme and the extraction conditions, and analyzed using HPLC to analyze the brewer's yeast extract. The content of vitamins B1 and B2 contained was measured.
  • the amount of the extraction solvent was first tested for 5 times, 10 times, and 20 times the amount of the extraction solvent to set the basic extraction conditions, and the extraction time was 1 hour, 2 hours, considering the manufacturing process. 3 hours and 6 hours were checked, and the extraction temperature was tested at three conditions: room temperature (22°C), 55°C and 90°C. As a result, the conditions with the highest content of vitamins B1 and B2 due to efficient extraction were optimal for 55°C and 2 hours in a solvent amount of 20 times.
  • the content of vitamin B1 and B2 according to the concentration of edible vinegar was not large, and the difference in content according to the concentration of vinegar was not large, and the vinegar solution was used to adjust the pH suitable for the enzymatic reaction for extraction. Concentration was determined at the 1.0% level.
  • the amylases and papain enzymes were alone And it was also found that vitamin B could not be effectively extracted at the time of complexing, and vitamin B1 and B2 could be extracted at high content when used alone or in combination with three types of bromelain.
  • the change in content according to the weight ratio of the edible enzyme tends to increase in content as the amount of use increases compared to beer yeast compared to beer yeast in the bromelain-only enzyme at the optimum condition at 8-10%. It was confirmed, and the difference in the content of vitamin B according to the enzyme reaction time was not large, but was set as the optimum reaction condition at 24 hours.
  • an extraction method such as hot water extraction, immersion extraction, reflux cooling extraction, and ultrasonic extraction can be used. It is preferable that the extraction number of times is 1 to 5 times.
  • the extraction solvent is preferably used within 0.25% to 2.0% of the edible vinegar solution, more preferably within 0.5% to 2.0%.
  • the amount of the extraction solvent may be 500 to 2000 parts by weight based on 100 parts by weight of beer yeast, and preferably 1000 to 2000 parts by weight. When used at 500 parts by weight or less, the amount of extraction of vitamins B1 and B2 is small, and when used at 2000 parts by weight or more, the volume of the extract is large, and drying is time consuming and uneconomical.
  • the enzyme which is an edible enzyme
  • the enzyme is preferably added in an amount of 2.0 to 10.0 parts by weight based on 100 parts by weight of brewer's yeast, and when added to 2.0 parts by weight or less, extraction efficiency is remarkably lowered. Compared to this, it is uneconomical because there is no change in extraction efficiency.
  • the reaction using an enzyme is preferably performed at 45 to 55° C. for 12 to 36 hours.
  • the present invention is extracted by edible vinegar and edible enzymes in yeast of Saccharomyces, a by-product of beer fermentation, and an active ingredient comprising vitamins, minerals, proteins and amino acids derived from yeasts of the genus Saccharomyces.
  • yeast of Saccharomyces a by-product of beer fermentation
  • an active ingredient comprising vitamins, minerals, proteins and amino acids derived from yeasts of the genus Saccharomyces.
  • a beer yeast extract contained.
  • an edible enzyme in order to extract vitamins B1 and B2, an edible enzyme was used, and in one embodiment of the present invention, as an edible enzyme in beer yeast extracted with vinegar, amylase, glucoamylase, cellulase, new trade, and prota Vitamins B1 and B2 extraction efficiency was confirmed by treating mex, papain and bromelain, respectively.
  • vitamins B1 and B2 were extracted only from the beer yeast extract treated with bromelain.
  • the present invention also provides a brewer's yeast extract obtained by further purifying the brewer's yeast extract. Unless otherwise stated in the present invention, the brewer's yeast extract is used in a sense to include brewer's yeast tablets containing high amounts of vitamins B1 and B2 obtained through a chromatography method or the like.
  • Beer yeast purification is carried out by a separation method known as chromatography.
  • Vitamin B1 and B2 can be purified by separation using water and a lower alcohol solvent of C1 to C4 using an open chromatograph method filled with a styrene-based (HP20, etc.) filler.
  • HP20, etc. styrene-based
  • C18 octadecyl-based
  • the method for producing a brewer's yeast extract according to the present invention is characterized by further performing a step of obtaining a purified brewer's yeast purified with vitamin B1 and vitamin B2 using a chromatography column after step (c). can do.
  • the chromatography column may be characterized by being filled with a styrene-based filler or an octadecyl-based filler.
  • the styrene-based filler may be characterized in that the HP-20 or HP-21 filler, the octadecyl-based filler is selected from the group consisting of ODS-A, ODS-AQ and Triart C18 Can be done with
  • the present invention relates to a beer yeast extract prepared by the above method and containing a high content of vitamin B1 or vitamin B2.
  • the extract isolated by the method of the present invention may be characterized in that it contains 0.5 to 2.0% by weight and 0.4 to 1.0% by weight of vitamin B1 and vitamin B2, respectively, and more preferably 0.5 to 0.5% of vitamin B1 and vitamin B2, respectively. It may be characterized as containing 1.5% by weight and 0.2 to 0.7% by weight.
  • the brewer's yeast extracts of the present invention preferably contain 0.50% by weight or more, preferably 0.50% by weight to 2.0% by weight, and more preferably 0.70% by weight to 1.5% by weight of vitamin B1 of the following formula 1 with respect to the total weight. do.
  • the brewer's yeast extracts of the present invention contain vitamin B2 of the following formula 2 in an amount of 0.15% by weight or more, preferably 0.15% by weight to 0.7% by weight, and more preferably 0.20% by weight to 0.7% by weight to supplement essential nutrients.
  • vitamin B2 of the following formula 2 in an amount of 0.15% by weight or more, preferably 0.15% by weight to 0.7% by weight, and more preferably 0.20% by weight to 0.7% by weight to supplement essential nutrients.
  • Vitamin B1 (thiamine) has the structure of Formula 1 below.
  • Beer yeast extract containing vitamin B1 according to the invention can prevent each disease caused by thiamine deficiency and participate in energy metabolism including carbohydrate metabolism to provide nutrients necessary for nerve and muscle activity.
  • Vitamin B2 (riboflavin, riboflavin) has the structure of Formula 2 below.
  • Beer yeast extract containing vitamin B2 stops growth due to riboflavin deficiency, premature aging, keratitis, dermatitis (seborrheic), alopecia, glossitis, stomatitis, stomatitis, sore throat, gastrointestinal disorders, congestion and impairment of the eyes, etc. It can prevent the symptoms and provide the nutrients necessary for the human body.
  • the present invention relates to a food product containing the beer yeast extract as an active ingredient.
  • the food may be characterized as a health functional food.
  • Foods of the present invention are vitamin B group, vitamin A, vitamin C, vitamin D, vitamin E, beta-carotene, Ca, Mg, Zn, lecithin, alanine, taurine, maltol, fructose, oligosaccharides, ganoderma, glutamate, chitosan, aspartic acid , Cordyceps sinensis, black radish powder, acerola powder, mushroom powder, lush tree extract, alder extract, marigold extract, milk thistle, or a mixture thereof may further include one or more selected from the group.
  • Food of the present invention may be characterized in that it is a form selected from the group consisting of tea, jelly, gum, candy, powder, granules, beverages and foamed vitamins.
  • the composition of the present invention When the composition of the present invention is food, it is administered in a functionally effective amount.
  • “functional” refers to obtaining a useful effect for health use, such as regulating nutrients or physiological effects on the structure and function of the human body, and in particular, the nutrient function is the physiology of the nutrient for normal function or biological activity of the human body Can be used for scientific action.
  • the effective amount of the active ingredient in the composition of the present invention may vary depending on the age, sex, and weight of the ingestor, 10 to 20000mg, preferably 100 to 5000mg can be administered. However, since the dosage may be increased or decreased depending on the route of administration, sex, weight, age, etc., the above dosage does not limit the scope of the present invention in any way.
  • the present invention provides a food product containing a vitamin B essential nutrient composition containing beer yeast extract and purified products containing natural vitamins B1 and B2 as an active ingredient.
  • Food in the present invention means a natural product or a processed product having one or more nutrients.
  • the health functional food means a food having a function that has a particularly beneficial effect on health beyond the function of supplying nutrients, that is, a food having functions such as biological defense, prevention and recovery of diseases, and regulation of body rhythm. In the present invention, it has a beneficial effect on supplementation of essential nutrients of the vitamin B group.
  • Beer yeast extracts and tablets containing the natural vitamins B1 and B2 of the present invention can be added as they are or used with other foods or food ingredients, and can be suitably used according to conventional methods.
  • Foods to which the extract can be added include, for example, various foods, beverages, gums, teas, candy, vitamin complexes, health functional foods, powders, granules, tablets, capsules, jelly or beverages, and the like. no limits.
  • the amount of the extract in the food or beverage can be added at 0.01 to 15% by weight of the total food weight
  • the beverage composition can be added at a rate of 0.01 to 20 g, preferably 0.1 to 5 g, based on 100 mL.
  • the food of the present invention is an essential component in the indicated proportions, and there is no particular limitation on other components except for containing the extract, and may contain various flavoring agents or natural carbohydrates as additives as in conventional beverages.
  • the above natural carbohydrates include saccharides such as glucose, fructose, maltose, sucrose, dextrin, and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol.
  • natural flavoring agents Tau Martin, stevia extract (for example, rebaudioside A, glycyrrhizine, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) may be used.
  • Additives include various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, flavoring agents and neutralizing agents, pectic acid and salts thereof, alginic acid, citric acid, sodium citrate and salts thereof, organic acids, protection It may contain a sex colloidal thickener, pH adjusting agent, stabilizer, preservative, glycerin, alcohol, carbonic acid used in carbonated beverages, etc. These additives are selected from 0.01 to about 50 parts by weight per 1 part by weight of the extract of the present invention It is common.
  • the production method of the beer yeast extract is as follows, and a specific example in which the concentration of edible vinegar, the type of edible enzyme, the concentration of the edible enzyme, and the extraction method, etc. is different using the beer yeast slurry or beer yeast dry powder is Example 1 18.
  • the beer yeast dry powder used in the examples was purchased from Korea Yeast Co., Ltd. (product name: dry beer yeast), and the edible vinegar liquid was purchased from Ottogi Co., Ltd. (2 times brewed vinegar) and used by Amylase (BAN 800 MG). , Papain (Papain T 100) and bromelain (Bromelain BR 1200) were purchased from Daejong Corporation.
  • the content of vitamin B1 (Thiamine) and vitamin B2 (Riboflavin) in the brewer's yeast extract and tablets was measured using a High Performance Liquid Chromatography (HPLC) method.
  • HPLC High Performance Liquid Chromatography
  • An Eclipse XDB-C18 (4.6X150 mm, 5 mm, Agilent) column was used for content analysis.
  • As a mobile phase A 3.76 g of 1-hexanesulfonic acid sodium was dissolved in 2000 mL of water, and a mixed solution of 20 mL of acetic acid and 20 mL of acetonitrile was used.
  • As the mobile phase B acetonitrile was used.
  • the mobile phase was used by filtering with a 0.45 mm membrane filter and degassing with helium gas for 10 minutes.
  • UV detector As a detector for HPLC for measuring the content of vitamin B1 (Thiamine) and vitamin B2 (Riboflavin), an ultraviolet absorber (Ultraviolet (UV) detector) was used, and the UV wavelength was measured at 254 nm. The standard solution and the test solution were analyzed by injecting 20 mL each.
  • UV absorber Ultraviolet (UV) detector
  • the content measurement was quantified by an external standard method using a commercial standard product, and vitamin B1 (Thiamine hydrochloride) (Sigma-Aldrich, Lot LRAB2930) and vitamin B2 (Riboflavin) (Sigma-Aldrich, Lot LRAB3710) for the preparation of standard solutions
  • vitamin B1 Thiamine hydrochloride
  • vitamin B2 Roshalose-1 (Sigma-Aldrich, Lot LRAB3710)
  • the content of vitamin B1 (Thiamine) and vitamin B2 (Riboflavin) in beer yeast extracts and tablets was calculated using a commercial standard.
  • a mixture of water, acetic acid, and acetonitrile (940:10:50, v/v/v) was used to prepare a standard solution and a beer yeast extract and a purified product.
  • Table 1 shows the gradient elution method.
  • Beer yeast extracts prepared according to Examples 1 to 18 were tested according to the above method to determine the contents of vitamins B1 and B2 contained in the beer yeast extract. The results are shown in Tables 2 to 5 (see Fig. 2).
  • HP-20 (Mitsubishi Chemical, Samjeon Pure Chemical, Diaion HP-20, Cat No. 13606) having a styrene-based particle size of 250 to 600 mm with the concentrate prepared in Example 15, and/or HP-21 (Mitsubishi Chemical, Beer yeast extract was purified using an open/flash chromatography method using Samjeon Pure Medicine, Diaion HP-20, Cat No. 13609) (FIG. 3). Purification was performed by gradient elution using water and ethanol solvent. After washing with water for about 5 times the column capacity, washing with 1% of the column capacity with 5% ethanol solvent was carried out while eluting with 40% ethanol from the final 5% ethanol. The final aliquot was concentrated to a Brix concentration of 15-20%, and then lyophilized to measure the content by the method of Experimental Example 1.
  • the beer yeast extract of Example 15 is compared with the result measured by the method of Experimental Example 1 Therefore, it was confirmed that the content of vitamin B1 increased by about 9 to 27 times, and the content of vitamin B2 increased by about 7.5 to 25 times.
  • the purification method using an open chromatography method was confirmed by a method capable of selectively purifying vitamins B1 and B2 with high content among beer yeast extracts containing various components.
  • beer yeast extracts prepared in Examples 1 to 18 were selected according to particle size, uniformly mixed with crystalline cellulose lactose and starch, and then granulated together, magnesium stearate, sucrose fatty acid ester, chicory root extract, rice bran extract powder, cottonseed Tablets were prepared by mixing with oil powder, rice fermented extract powder, etc., and then pressing.
  • beer yeast extracts prepared in Examples 1 to 18 were selected according to particle size, uniformly mixed with shell calcium and crystalline cellulose, and then filled into gelatin capsules to prepare capsules.
  • the components used in capsule manufacturing and the amount used are as follows.
  • Beer yeast extract prepared in Examples 1 to 18, 4.0% by weight, liquid fructose 10% by weight, honey 2% by weight, apple concentrated juice (60bx) 2% by weight, guarana extract powder 0.5% by weight, grapefruit seed extract powder 0.03% by weight , 0.5% by weight of citric acid, 0.1% by weight of sodium citrate, 5.0% by weight of xylitol, and 0.1% by weight of taurine, followed by adding purified water to prepare a liquid formulation.
  • the beer yeast extracts prepared in Examples 1 to 18 were selected according to particle size, and uniformly mixed with citric acid, oligosaccharides, grapefruit seed extract, acai berry juice, raspberry concentrate, quince concentrate, plum concentrate, taurine, xylitol, and cyclodextrin. After adding purified water and stirring and heating at 8° C. for about 1 hour, the prepared solution was filtered, obtained in a sterilized container, sealed and sterilized, and then refrigerated to prepare a beverage.
  • the ingredients used in the manufacture of healthy beverages and their amounts are as follows.
  • an extract containing high amounts of vitamins B1 and B2 from beer yeast produced as a by-product in the beer manufacturing process can be prepared and used as food and health functional food.

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Abstract

La présente invention concerne un procédé de préparation d'un extrait de levure de bière contenant des quantités élevées de vitamines B1 et B2, et un aliment et un aliment fonctionnel de santé qui contiennent un extrait de levure de bière préparé selon ledit procédé. L'extrait de levure de bière selon la présente invention est préparé à partir de levure de bière générée en tant que sous-produit dans un procédé de préparation de bière, en utilisant du vinaigre alimentaire et des enzymes alimentaires de manière à contenir des quantités élevées de vitamines B1 et B2, et peut ainsi être produit de manière économique et peut être utilisé en tant qu'aliment salubre et aliment fonctionnel de santé.
PCT/KR2020/000324 2019-01-10 2020-01-08 Extrait de levure de bière contenant des quantités élevées de vitamines b1 et b2, et son procédé de préparation WO2020145651A1 (fr)

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JP2005519971A (ja) * 2000-10-10 2005-07-07 ミラー ブルーイング カンパニー 麦芽飲料物に風味をつけるためにホップ植物部分から抽出されたグリコシドの使用
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