Lees

Abstract

To provide lees that are highly safe and demonstrate excellent effectiveness as a food material.SOLUTION: Provided are lees generated during a wine production process including a racking step, using grapes as a raw material, wherein the grapes are grapes cultivated by pesticide-free cultivation or cultivation without use of reduced-target pesticides, and the racking step is performed without using a racking agent.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to lees, and more particularly to wine lees that contain high concentrations of antioxidants and can be used as a food ingredient. [Background technology]

[0002] It is well known that wine is an alcoholic beverage that contains a variety of polyphenols, which have antioxidant effects and health benefits. In Japan, wine consumption is increasing due to its health benefits. Domestic wine production is also increasing.

[0003] It is known that sediment is produced as a by-product during the winemaking process. Sediment is primarily the yeast cells involved in the fermentation of wine, but if large amounts of yeast are present during the aging process after most of the alcohol has been produced, it is known to impair the flavor of the wine. For this reason, sediment is usually removed from the wine itself during the winemaking process.

[0004] In recent years, the effective use of agricultural by-products in local agriculture has been attracting attention. In particular, in local communities where agriculture is the core industry, local governments and farm cooperatives are leading the diversification and efficiency of agricultural management. This movement is seen as an important initiative toward agricultural sustainability and revitalizing the local economy. In this context, attention is being paid to the effective use of agricultural by-products that have previously been discarded. The effective use of agricultural by-products can lead to increased added value for local specialty products and new product development, and is expected to revitalize the entire local economy and increase agricultural profits. Furthermore, the effective use of agricultural by-products can reduce waste and promote resource circulation, contributing to local environmental conservation. For example, Patent Document 1 reports an example of using wine pomace, an agricultural by-product, in food compositions and the like. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-135071 Summary of the Invention [Problem to be solved by the invention]

[0006] However, Patent Document 1 uses wine pomace, not the sediment produced during the winemaking process. Sediment has a strong bitter taste, and no detailed research has yet been reported on the components in the sediment, so there is no option but to dispose of it at great expense, resulting in economic losses. In addition, there is a possibility that residual pesticide components derived from the grapes used as raw materials may be mixed into the sediment. For example, if the sediment is to be effectively used as a food ingredient, it is necessary to develop raw materials and a manufacturing process that take into account the effective use of the sediment as a food ingredient.

[0007] The present invention has been made in view of the above background, and an object of the present invention is to provide a sediment that is highly safe and has excellent effects as a food ingredient. [Means for solving the problem]

[0008] The present invention is based on the idea of ​​obtaining useful substances from the sediment, which is a by-product produced during the winemaking process and has traditionally been discarded. As a result of extensive research, the inventors have surprisingly discovered that the sediment, which is produced during the winemaking process and traditionally discarded as waste, contains high concentrations of antioxidants. In particular, the inventors have discovered for the first time that the sediment produced from wine made from pesticide-free grapes and produced without the use of a racking agent contains high concentrations of polyphenols as antioxidants, and no pesticide residues are detectable, making it a highly safe and effective food ingredient.

[0009] That is, the present invention is as follows. (1) Sediment produced during the winemaking process, including the racking step, using grapes as the raw material, wherein the grapes are cultivated using pesticide-free cultivation or pesticide-free cultivation that is subject to reduced use of pesticides, and the racking step is characterized in that no racking agent is used. (2) The sediment according to (1), wherein the grapes are cultivated using the pesticide-free cultivation method, in which Bordeaux mixture is not used during the cultivation period. (3) The dregs according to (1), wherein the total polyphenol concentration in the dregs is 5 mg / mL or more. (4) A food or drink containing the dregs according to any one of (1) to (3) or polyphenols derived from the dregs. (5) The food or beverage described in (4), which is a food for specified health uses, a food with nutrient functions, or a food with functional claims. (6) A cosmetic comprising the dregs according to any one of (1) to (3) or polyphenols derived from the dregs. (7) A method for producing dregs according to any one of (1) to (3), comprising the steps of preparing grapes grown without the use of pesticides or those subject to reduced use of pesticides, and producing wine using the grapes as a raw material, including a racking step, wherein the racking step does not use any racking agent. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a sediment that is highly safe and has excellent effects as a food ingredient.

[0011] The dregs of the present invention are functional ingredients that have a high concentration of antioxidant components and are highly safe for consumption as umami seasonings and the like. Therefore, by using the dregs of the present invention as food processing materials, etc., they can be used as additive-free natural food-derived functional ingredients, for example, in the development of foods aimed at anti-fatigue, anti-oxidation, anti-aging, etc. Furthermore, because the dregs that were previously discarded can be effectively utilized, they can contribute to the achievement of the Sustainable Development Goals (SDGs) by reducing waste and contributing to the development of pesticide-free agriculture with a low environmental impact. Furthermore, they can also lead to increased added value in local specialty products and the development of new products, thereby contributing to the revitalization of the entire local economy. [Brief explanation of the drawings]

[0012] [Figure 1]FIG. 1 shows the results of measuring the total polyphenol concentrations (mg / mL) in the sediment of Example 1 and the wines of Comparative Examples 1 to 5. DETAILED DESCRIPTION OF THE INVENTION

[0013] The wine lees and the like of the present invention will be described in detail below. However, the explanation of the constituent elements described below is an example (representative example) of one embodiment of the present invention, and the present invention is not limited to these contents.

[0014] The terms "prevention" and "improvement" as used herein are not limited to cases where there is a complete preventive or ameliorative effect, but may also include cases where there is a partial effect.

[0015] (sediment) As used herein, "seeds" does not refer to the pomace (skins and seeds) of grapes generated during the winemaking process. In the case of red wine, it refers to the precipitate formed during the post-fermentation process after the fermentation step in the winemaking process, where the juice is squeezed and the skins and other components are removed. In the case of white wine, the grapes are usually squeezed before fermentation, and the skins, seeds, and other components are removed before fermentation begins. The sediment formed during the winemaking process is usually a mud-like substance. When left to stand, the solids sink to the bottom, leaving a clear liquid on top. The ratio of solids to liquid is not particularly limited, but is usually about 5:5 to 8:2. The sediment used herein may be derived from the precipitate generated during the fermentation process. Either the solids or the liquid after standing may be used, or both may be used.

[0016] The sediment of the present invention is sediment produced during a winemaking process using grapes as the raw material, including a racking step, wherein the grapes are grown without the use of pesticides or those subject to reduced pesticide use, and the racking step is characterized in that no racking agent is used.

[0017] <Grapes> Conventionally grown grapes are sprayed with pesticides as a measure against pests. Conventionally grown grapes using such pesticides may contain residual pesticides in the lees. Therefore, the grapes related to the lees of the present invention are grown without pesticides or are subject to reduced pesticide use, from the viewpoint of providing a highly safe food ingredient.

[0018] In this specification, "pesticides" and "reduced pesticides" refer to the "pesticides" and "reduced pesticides" defined in the Ministry of Agriculture, Forestry and Fisheries' "Labeling Guidelines for Specially Cultivated Agricultural Products" (revised March 23, 2007). "Pesticide-free cultivation" refers to the use of no pesticides during the cultivation period. "Reduced pesticide-free cultivation" refers to the use of no pesticides subject to reduced pesticide use during the cultivation period.

[0019] The grapes for which the lees of the present invention are produced may be grapes that meet the standards set by national or local governments to guarantee the quality of agricultural products, but are not particularly limited thereto. The standards set by national or local governments to guarantee the quality of agricultural products are not particularly limited as long as they guarantee the quality of agricultural products. Examples include the Japanese Agricultural Standards based on the Act on Standardization and Proper Labeling of Agricultural and Forestry Products, and labeling based on the labeling guidelines for organic agricultural products and specially cultivated agricultural products. More specifically, examples include the Organic JAS mark as the Japanese Agricultural Standards based on the Act on Standardization and Proper Labeling of Agricultural and Forestry Products, and specially cultivated agricultural products as labeling based on the labeling guidelines for organic agricultural products and specially cultivated agricultural products.

[0020] The grapes used in the present invention are preferably grown without the use of pesticides, including Bordeaux mixture. Bordeaux mixture is a fungicide made by mixing copper sulfate and quicklime, and has the general formula CuSO4·xCu(OH)2·yCa(OH)2·zH2O. While copper sulfate is designated as a toxic or hazardous substance by the Ministry of Health, Labor and Welfare, it is also approved as a pesticide, pharmaceutical, and food additive. Application of Bordeaux mixture forms a thin film on the surface of crops, preventing the entry of pathogens from the outside. It also generates copper ions, which exhibit bactericidal properties. Bordeaux mixture is designated in Appendix 2 of the Japanese Agricultural Standards for Organic Agricultural Products and can be used in organic farming. It is widely used worldwide and commonly used in grape cultivation. Since most Bordeaux mixture is removed during the pressing process, it is believed that any residues in the wine are not harmful to humans. However, copper sulfate is a substance that is difficult to decompose, and its accumulation in soil is thought to have adverse effects on soil microorganisms and grapevines. Furthermore, if the sediment remains on the skin, it is known to cause a reductive odor. Therefore, from the viewpoint of improving safety for consumption, the grapes for which the sediment of the present invention is concerned are preferably grapes grown without the use of pesticides, including Bordeaux mixture. Furthermore, by using grapes grown without the use of pesticides, including Bordeaux mixture, it is possible to utilize valuable grapes grown without the use of pesticides, including Bordeaux mixture, and also to reduce the environmental burden caused by agricultural production as stipulated in the Organic Agriculture Promotion Act, which is being promoted in Japan.

[0021] The grape variety is not particularly limited, and known varieties commonly used in winemaking can be used. Red wine is known to tend to have a higher polyphenol content than white wine because it is made from grapes, including the skin and seeds. Therefore, the grape variety used in the present invention is preferably a variety commonly used in red wine, as it facilitates the production of sediment with a high polyphenol content. Specific examples of grape varieties used in the present invention include Kogoushi, Yama Sauvignon, Merlot, Cabernet Sauvignon, Syrah, Grenache, and Cinsault, with Kogoushi being preferred. Grape varieties can be used alone or in combination of two or more.

[0022] (Sediment production method) The sediment of the present invention includes a step of preparing grapes grown using the above-mentioned pesticide-free cultivation method or pesticide-free cultivation method that is subject to reduced use of pesticides, and a step of producing wine using grapes as a raw material, including a racking step, wherein the racking step is characterized by not using a racking agent.

[0023] As used herein, the term "raking agent" refers to a known additive used to remove sediment for the purpose of clarifying wine. Adding a raising agent to wine causes it to react with tannins, proteins, and other substances that are dissolved in the wine but are likely to become insoluble in the future, forming sediment in a short period of time, allowing the sediment to be removed from the wine. Known raising agents include protein-based raising agents such as gelatin, isinglass, casein, and egg white; and silica-based raising agents such as bentonite, silica gel, and colloidal silica.

[0024] The lees of the present invention can be obtained using a conventionally known winemaking process, except that no racking agent is used in the racking step. Because the lees of the present invention do not contain a racking agent, they are safe as a food ingredient and tend to have a reduced bitterness. An example of the method for producing lees of the present invention is shown below, but it is not limited thereto as long as the above-mentioned grapes are used as the raw material and no racking agent is used in the racking step.

[0025] First, the grapes used as raw materials are crushed, destemmed, and subjected to a short fermentation period (also known as primary fermentation), followed by squeezing to remove the pulp, seeds, and skins, followed by a predetermined period of post-fermentation (also known as secondary fermentation) (fermentation process). After the fermentation process is completed, the resulting fermented product is racked (raking process), thereby obtaining the lees of the present invention. The fermented product obtained after racking may be transferred to a barrel or storage tank, etc., and subjected to a short period of aging, or further racking may be performed during the aging period, thereby obtaining the lees of the present invention. In other words, the lees of the present invention may be a combination of the lees obtained from the first racking after post-fermentation and the lees obtained from the second racking performed after the fermented product after the first racking is transferred to a barrel or storage tank, etc.

[0026] The racking method is not particularly limited as long as no racking agent is used, and any conventionally known method can be used. For example, racking may be performed by leaving the wine to settle naturally and then aspirating and separating the supernatant with a pump or the like, or by removing the precipitate from the wine using a filter or centrifuge.

[0027] In the winemaking process using the lees of the present invention, it is preferable, although not particularly limited, not to add cultured yeast in the fermentation step. That is, in the winemaking process using the lees of the present invention, it is preferable to ferment the raw material grapes with natural yeast, from the viewpoint of further improving the safety of the lees as a food material.

[0028] In the winemaking process involving the lees of the present invention, it is preferable, though not limited thereto, to avoid the use of sulfites. Sulfites are commonly used in winemaking because they also function as antibacterial agents and antioxidants. In typical winemaking processes, the must obtained by crushing grapes or the juice obtained by squeezing the must is used without sterilization. Therefore, sulfites are added to the must or juice to achieve a predetermined free sulfite concentration in order to inhibit the growth of harmful bacteria, promote the growth of high-quality yeasts, and prevent the juice from oxidizing. After fermentation, sulfites are also added again to achieve a predetermined free sulfite concentration to prevent re-fermentation and film formation by harmful bacteria and to prevent oxidation. However, sulfites are known to impair the flavor of wine when added in large amounts, inhibit the growth and proliferation of high-quality wine yeasts (hereinafter referred to as starter yeasts) that have been selectively bred in advance, inhibit fermentation, and cause allergic reactions when consumed in excess. Therefore, in the wine-making process involving the lees of the present invention, it is preferable not to use sulfites from the viewpoints of safety as a food material, environmental protection, etc.

[0029] The lees of the present invention obtained by the above method contain high concentrations of antioxidants and amino acids, and retain the characteristic wine flavor. Polyphenols are a major antioxidant component contained in the dregs. Polyphenols are compounds having multiple phenolic hydroxyl groups in the molecule, and the type of polyphenol contained in the dregs of the present invention is not particularly limited. The polyphenols may be either flavonoid polyphenols or non-flavonoid polyphenols (phenylcarboxylic acid-based, lignan-based, curcumin-based, coumarin-based, or stilbenoid-based).

[0030] Examples of flavonoid polyphenols include flavanols, anthocyanins, flavones, flavonols, flavanones, flavanonols, isoflavones, chalcones, etc. More specifically, flavanols such as catechin (epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, etc.), theaflavin, and leucoanthocyanidin; anthocyanins such as pelargonidin, cyanidin, petunidin, peonidin, petunidin, delphinidin, and malvidin; flavones such as flavone, apigenin, luteonin, apigeninidin, luteionidin, and baicalein; kelvins such as kelvins, ... Examples include flavonols such as cetin, kaempferol, and myricetin; flavanones such as narizin, hesperidin, and liquiritigenin; flavanonols such as alpinone and taxifolin; isoflavones such as genistein, daidzein, daidzin, glycitein, equol, biochanin A, coumestrol, puerarin, and formononetin; chalcones such as carthamin and proretin; and condensed tannins formed by polymerizing these.

[0031] Examples of non-flavonoid polyphenols include gallic acid, phenolic acid, chlorogenic acid, ellagic acid, lignan, sesamin, pinoresinol, lariciresinol, secoisolariciresinol, matairesinol, curcumin, coumarin, resveratrol, and hydrolyzed tannins (esters of cyclic polyhydric alcohols such as glucose with polyhydric phenolic carboxylic acids such as gallic acid and ellagic acid).

[0032] The polyphenols may be contained singly or in combination of two or more kinds.

[0033] The total polyphenol concentration in the lees, which is the sum of the concentrations of various polyphenols contained in the lees, is not particularly limited, but is usually 5 mg / mL or more, preferably 7 mg / mL or more, more preferably 10 mg / mL or more, and even more preferably 13 mg / mL or more. It is known that the total polyphenol concentration in wine is usually about 2 to 3 mg / mL.

[0034] The types of amino acids contained in the lees are not particularly limited as they vary depending on the yeast used, etc., but examples include arginine, glutamine, lysine, methionine, phenylalanine, histidine, isoleucine, leucine, etc.

[0035] As described above, the sediment of the present invention is made from grapes grown without the use of pesticides or those grown without the use of pesticides subject to reduced use, and no racking agent is used, so that pesticide residues are usually not detected in the sediment. However, even if the grapes are grown without the use of pesticides, if pesticides are sprayed in the surrounding cultivation area, pesticides may be attached to the grapes by wind, etc. Therefore, it is preferable to confirm that no pesticide residues are detected in the sediment.

[0036] The method for measuring pesticide residues in dregs is not particularly limited, and known measurement methods can be used. Examples of methods for measuring pesticide residues include liquid chromatography mass spectrometry (LC-MS, LC-MS / MS). Column packings that can be used in liquid chromatography include normal phase, reverse phase, partition, chiral, ion exchange, molecular sieve, and affinity columns. Ionization by a mass spectrometer can be performed using, for example, atmospheric pressure chemical ionization, ESI, and atmospheric pressure photoionization. Mass spectrometry can include multiple reaction monitoring (MRM) using a triple quadrupole mass spectrometer.

[0037] As a method for measuring residual pesticides in the sediment, for example, a phenyl-based column may be used as the column packing material in liquid chromatography, and residual pesticides may be detected by ESI and MRM methods.

[0038] Target pesticide components in the method for measuring pesticide residues are not particularly limited, but examples include 2,4-D, MCPA, ioxynil, azamethiphos, acibenzolar-S-methyl, azimsulfuron, azinphos-methyl, acetamiprid, azoxystrobin, anilofos, aldicarb, iodosulfuron-methyl, isoxaflutole, iprovalicarb, imazaquin, imazalil, imidacloprid, indanofan, indoxacarb, ethametsurfuron-methyl, ethiprole, ethoxysulfuron, epoxiconazole, oxaziclomefone, oxamyl, Oxycarboxin, oryzalin, carbaryl, carpropamid, carbofuran, quizalofop-ethyl, cumyluron, cloquintocet-mexyl, clodinafop acid, clothianidin, chloransulam-methyl, chloridazon, chlorimuron-ethyl, chlorsulfuron, chloroxuron, diuron, cyclanilide, cycloate, diclosulam, cyclosulfamuron, dinotefuran, cyflufenamid, diflubenzuron, cyprodinil, simeconazole, dimethirimol, dimethomorph, spinosad, spiroxamine, spirodiclofen, sulfent razon, sulfosulfuron, sulfoxaflor, dialate, dymron, thiacloprid, thiabendazole, thiamethoxam, thiodicarb and methomyl, thidiazuron, thifensulfuron methyl, tetrachlorvinphos, tebuthiuron, tebufenozide, tralkoxydim, triasulfuron, triclopyr, triticonazole, triflumuron, trifloxysulfuron, naptalam, naproanilide, nitenpyram, novaluron, haloxyfop, halosulfuron methyl, pyraclostrobin, pyrazosulfuron ethyl, pyrazolinate, pyrazolinate Liftalid, pirimicarb, fipronil, fenoxaprop-ethyl, fenoxycarb, fenobucarb, ferimzone, fenamidon, fenpyroximate, fenhexamid, fenmedipham, butafenacil, flazasulfuron, furathiocarb, furametpyr, flufenacet, flufenoxuron, flumetsulam, fluridone, flonicamid, propaquizafop, propoxycarbazone, bromoxynil, florasulam, hexythiazox, penoxsulam, pencycuron, bensulfuron-methyl, bendiocarb, boscalid,Examples include fomesafen, foramsulfuron, forchlorfenuron, mecoprop, mesosulfuron methyl, methomyl, methabenzthiazuron, methiocarb, methoxyfenozide, metoslam, metsulfuron methyl, mepanipyrim, monolinuron, lactofen, linuron, lufenuron, and rotenone.

[0039] The dregs of the present invention may be the dregs themselves (precipitates) obtained by the above-mentioned production method. However, if necessary, the solvent may be removed by vacuum distillation, concentrated, dried, or, after drying, pulverized, micronized, granulated, or powdered. There are no particular limitations on the processing after dregs removal. For example, they can be dried and powdered by spray drying. More specifically, after spray drying, they can be sieved to prepare a powder with a moisture content of, for example, 10% by mass or less. The powder form provides good storage stability and is easy to blend with other ingredients. Furthermore, active ingredients such as polyphenols and amino acids in the dregs may be extracted or fractionated and purified. Conventional extraction methods can be used, including immersing the dregs in an extraction solvent, heating and refluxing the extraction solvent with the dregs, and contacting the dregs with a supercritical fluid (e.g., supercritical carbon dioxide). The extraction solvent can be selected appropriately depending on the components. Conventional fractionation and purification methods can be used, including column chromatography using polystyrene resin, ODS, gel filtration, or size exclusion columns.

[0040] The dregs of the present invention contain high concentrations of polyphenols, and are expected to have various beneficial effects when ingested or applied. For example, they can be used in various product forms, such as food and beverages, cosmetics, pharmaceuticals, and quasi-drugs, or in combination with these products. They can also be used in combination with various foods and animal and fish feeds. The polyphenols contained in the dregs at high concentrations in the present invention are known to have a wide range of effects, including the prevention or improvement of various diseases, the inhibition of skin aging, and bioregulation, when orally ingested. Furthermore, their functions, such as downregulation of body fat, blood cholesterol, blood glucose, and blood pressure, are known to be utilized in foods for specified health uses. Furthermore, research is progressing on the prevention or improvement of cardiovascular disease, neurodegenerative diseases, locomotive syndrome, allergies, and other conditions, raising expectations for their potential applications.

[0041] (food and drink) The food and drink according to the present invention contains the sediment or polyphenols derived from the sediment of the present invention. The form of the food and drink of the present invention may be a general food and drink, or may be a health food such as a food for specified health uses, a food with nutrient function claims, or a food with functional claims, or may be a therapeutic diet (i.e., a diet that serves the purpose of treatment, or a diet that is prepared based on a menu prepared by a nutritionist or the like in accordance with a diet prescription issued by a doctor), a dietary therapy diet, a nursing care diet, etc. Of these, the food and drink is preferably a food for specified health uses, a food with nutrient function claims, or a food with functional claims.

[0042] Specific examples of the form of the food and drink of the present invention include supplements such as capsules (soft capsules, hard capsules), tablets, granules, powders, and jellies; seasonings such as dressings, furikake, umami seasonings, and soup bases; foods such as curry, beef bowls, rice porridge, miso soup, soup, meat sauce, pasta, pickles, and jam; beverages such as energy drinks, fruit juice drinks, and carbonated drinks; and luxury items such as dumplings, ice cream, sherbet, gummies, and candies. Among these forms of food and drink, supplements and seasonings are preferred from the viewpoint of being able to be taken in comfortably in daily eating habits. The method for producing the food or drink is not particularly limited, and any known method can be used as appropriate.

[0043] The food and drink products according to the present invention may contain nutritional components and functional components that are commonly used in food and drink products, as long as the effects of the present invention are not impaired. There are no limitations on the nutritional components and functional components as long as they are usable in food and drink products. Nutritional and functional ingredients include, for example, vitamins such as vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, folic acid, biotin, and lycopene; stomachic agents such as betaine hydrochloride, carnitine chloride, and bethanechol chloride; minerals such as calcium, sulfur, magnesium, zinc, selenium, and iron; proteins such as soy protein, egg white powder, and whey protein; amino acids such as glycine, alanine, arginine, aspartic acid, cystine, phenylalanine, taurine, and tryptophan; fatty acids such as linoleic acid, gamma-linolenic acid, and alpha-linolenic acid; caramel color, gardenia color, anthocyanin color, annatto color, paprika color, safflower color, red koji color, flavonoid color, and cochineal. Examples of ingredients include pigments such as amaranth, erythrosine, Allura Red AC, New Coccine, Phloxine, Rose Bengal, Acid Red, Tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF, and indigo carmine; various fruit flavors and essences; seasonings such as citric acid and its salts, malic acid and its salts, tartaric acid and its salts, acetic acid and its salts, lactic acid and its salts, salt, glutamic acid and its salts, mirin, vinegar, natural fruit juice, plant extracts, and shredded or powdered fruit and seafood; mushrooms and their extracts, such as agaricus, shiitake mushroom extract, ganoderma lucidum, and erinaceum; and other functional ingredients, such as dietary fiber, royal jelly, propolis, honey, chondroitin sulfate, glucosamine, ceramide, and hyaluronic acid. These ingredients may be used alone or in combination. The content of these ingredients may be appropriately determined depending on the type of ingredients used and the form of the food or drink.

[0044] Furthermore, the food and beverage products of the present invention may contain bases, additives, etc., as necessary to prepare them into the desired form. Such bases and additives are not particularly limited, as long as they are usable in foods and beverages. Examples include water, oils and fats, waxes, hydrocarbons, fatty acids, higher alcohols, esters, water-soluble polymers, surfactants, metal soaps, lower alcohols, polyhydric alcohols, pH adjusters, buffers, antioxidants, UV protectors, preservatives, flavorings, powders, thickeners, pigments, and chelating agents. These bases and additives may be used alone or in combination of two or more. The content of these bases and additives is appropriately determined depending on the type of base or additive used, the form of the food and beverage product, etc.

[0045] When the sediment of the present invention is applied to a food or drink, the amount of the sediment to be added is not particularly limited as long as the effect of the present invention is exhibited in the food or drink. For example, it is preferable that the amount of the polyphenol added be approximately 10 to 500 mg.

[0046] (cosmetics) The cosmetic product according to the present invention contains the dregs or polyphenols derived from the dregs of the present invention. In this specification, "cosmetics" refers to products that are applied to the skin etc. for the purpose of cleaning the body or beautifying the appearance, and have a mild effect. Polyphenols are already used as active ingredients in cosmetics and are known to have whitening properties, such as suppressing melanin production and preventing sun-induced blemishes and freckles. The cosmetics of the present invention contain sediment containing a high concentration of polyphenols, and are therefore able to exhibit whitening properties.

[0047] Examples of the cosmetic product according to the present invention include lotion, emulsion, cream, lotion, soap, facial cleanser, bath additive, cologne, cosmetic oil, suntan / sunscreen lotion, powder, foundation, perfume, pack, eye cream, eye shadow, mascara, eyeliner, lipstick, lip balm, shampoo, conditioner, hair dye, ointment, cream, and external liquid preparation. The method for producing the cosmetic product is not particularly limited, and any known method can be used as appropriate.

[0048] The cosmetic product according to the present invention may contain additives typically used in cosmetics, such as disinfectants, preservatives, surfactants, alcohols, aqueous components, water, colorants, pH adjusters, solubilizers, abrasives, foaming agents, enzymes, flavoring agents, chelating agents, excipients, thickeners, bases, emulsifiers, solvents, stabilizers, oils, cleaning agents (lactic acid bacteria), etc., within the scope of not impairing the effects of the present invention.

[0049] When the dregs of the present invention or polyphenols derived from the dregs are used in cosmetics, the amount of the dregs to be blended is not particularly limited as long as the effects of the present invention are exhibited in the cosmetics.

[0050] (Medicines or quasi-drugs) The pharmaceutical or quasi-drug product according to the present invention contains the sediment or polyphenols derived from the sediment of the present invention. In this specification, the term "quasi-drug" refers to a substance that has a milder effect on the human body than pharmaceuticals, but still has some kind of improving effect. The dregs of the present invention have an antioxidant effect of suppressing the action of active oxygen in the body, and therefore can prevent or improve, for example, arteriosclerosis, diabetes, obesity, metabolic syndrome, etc.

[0051] Examples of the form of the pharmaceutical or quasi-drug according to the present invention include oral preparations such as tablets, capsules, granules, fine granules, powders, pills, liquids, syrups, suspensions, emulsions, and elixirs, and parenteral preparations such as injections, drip infusions, suppositories, inhalants, transmucosal preparations, nasal preparations, enteral preparations, and topical preparations for skin (for example, transdermal preparations, patches, and ointments). To the pharmaceutical or quasi-drug product according to the present invention, additives that are usually used in pharmaceutical or quasi-drug products can be added. The method for producing pharmaceuticals or quasi-drugs is not particularly limited, and any known method can be used as appropriate.

[0052] When the sediment of the present invention or polyphenols derived from the sediment are used in pharmaceuticals or quasi-drugs, the amount of the polyphenols to be added is not particularly limited as long as the effects of the present invention are exhibited in the pharmaceuticals or quasi-drugs. [Example]

[0053] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. In the examples, "parts", "%", and the like are based on mass unless otherwise specified.

[0054] [Example 1] <Preparation of lees> The grapes used as raw materials were crushed and fermented for a short period of time, then pressed to remove the pulp, seeds, and skins, followed by further fermentation (fermentation process). After fermentation, the resulting fermented product was racked to obtain a first lees. The fermented product after racking was transferred to a barrel or storage tank, aged for a short period of time, and then racked again to obtain a second lees. The first and second lees were combined to obtain the lees of Example 1.

[0055] The grapes used as raw materials were grown using pesticide-free cultivation methods in which no pesticides, including Bordeaux mixture, were used during the growing period. In addition, the racking process was carried out without using any racking agent by leaving the wine to settle naturally, and then sucking out the supernatant with a pump to separate it.

[0056] (Measurement of total polyphenol concentration) All polyphenols contained in the lees of Example 1 were evaluated in terms of total polyphenol concentration. The total polyphenol concentration (mg / mL) was determined in accordance with the method (ISO 14502-1:2005) using the Folin-Ciocalteu (phenol) reagent, which is adopted by the International Organization for Standardization (ISO) as a method for quantifying total polyphenols in green tea and black tea, and analysis was performed using gallic acid as a standard substance for the calibration curve.

[0057] The sediment measurement samples were as follows. First, the sediment from Example 1 was centrifuged (3000 rpm, 5 minutes) using a centrifuge to separate the supernatant and precipitate. Next, a predetermined amount of the precipitate was collected and diluted 2.5 times with ion-exchanged water. After dilution, the solution was further diluted with a 10-fold volume of DMSO extraction solution (DMSO:0.9% sodium chloride solution = 7:3, (v / v)), and then ultrasonicated using a homogenizer for 1 minute and then for 10 minutes at 4°C. After ultrasonication, the solution was centrifuged (3000 rpm, 5 minutes) using a centrifuge, and the supernatant was used as the measurement sample.

[0058] The measurement conditions were as follows: Detector: Microplate reader (Sunrise, manufactured by TECAN) Measurement wavelength: 760nm Standard reagent for calibration curve: Gallic acid (Kanto Chemical Co., Ltd.) Folin-Ciocalteu reagent: Sigma-Aldrich

[0059] Red wine produced from the sediment of Example 1 was used as Comparative Example 1. Furthermore, commercially available organic red wines were used as Comparative Examples 2 and 3, and commercially available red wines (non-organic) were used as Comparative Examples 4 and 5. The total polyphenol concentrations of the red wines of Comparative Examples 1 to 5 were measured in the same manner as in Example 1. The results are shown in Table 1 and FIG. 1.

[0060] [Table 1]

[0061] As shown in Table 1 and FIG. 1, the total polyphenol concentration of the sediment of Example 1 is 4.5 times or more higher than the total polyphenol concentrations of the red wines of Comparative Examples 1 to 5.

[0062] (Pesticide residue confirmation test) The amount of residual pesticides in the lees of Example 1 was evaluated.

[0063] <Sample preparation for measuring pesticide residues> The sediment from Example 1 was centrifuged (3000 rpm, 5 minutes) using a centrifuge to separate the supernatant and precipitate. 5 mL of ion-exchanged water was added to 5.0 g of this precipitate and the mixture was shaken until homogenized. Then, 5 mL of acetonitrile was added and the mixture was shaken for another 1 minute. To the shaken solution, 0.5 g of disodium hydrogen citrate 1.5 hydrate (Kanto Chemical Co., Inc.), 1.0 g of trisodium citrate dihydrate (Kanto Chemical Co., Inc.), 1.0 g of sodium chloride (Kanto Chemical Co., Inc.), and 4 g of anhydrous magnesium sulfate (Kanto Chemical Co., Inc.) were added, followed by shaking for 1 minute and centrifuging (3000 rpm, 5 minutes). After separation, approximately 5 mL of the upper acetonitrile layer was collected and used as the extract solution.

[0064] Next, 1 mL of the above extraction solution was loaded onto a Smart-SPE C18-30 mg, PSA-30 mg minicolumn (manufactured by IST Sciences) that had been previously conditioned with 3 mL of acetonitrile, and then 1 mL of 0.4% formic acid in methanol was added for elution. 0.5 mL of ion-exchanged water was added to this eluate and thoroughly stirred, after which the entire amount was loaded onto a Smart-SPE C18-50 mg minicolumn (manufactured by IST Sciences) that had previously been conditioned with 3 mL of aqueous methanol solution (methanol:ion-exchanged water = 4:1 (v / v)). Next, 1 mL of aqueous methanol solution (methanol:ion-exchanged water = 4:1 (v / v)) was added to the test tube containing the eluate and thoroughly stirred. The eluate was then added to the Smart-SPE C18-50 mg minicolumn after loading and elution. The volume was adjusted to 4 mL with ion-exchanged water and used as the sample for measuring pesticide residues.

[0065] <Measurement conditions> Residual pesticides were measured using LC-MS / MS under the following conditions: HPLC: LC-20AD XR (Shimadzu Corporation) Mass spectrometer: LCMS-8050 (manufactured by Shimadzu Corporation) Column: SunShell Biphenyl (2.6 μm, 2.1 mm x 100 mm, ChromaNik Tech) Flow rate: 0.4mL Injection volume: 20μL Mobile phase A: 20 μl / L formic acid, 5 mmol / L ammonium formate aqueous solution Mobile phase B: 20 ​​μl / L formic acid, 5 mmol / L ammonium formate in methanol Gradient conditions: 0 min (A:B = 97:3) → 1 min (90:10) → 3 min (45:55) → 7 min (25:75) → 8 min (0:100) → 10 min (97:3) Ionization method: Electrospray ionization (ESI+, ESI-) Measurement method: Multiple reaction monitoring (MRM) Interface temperature: 350℃

[0066] The residual pesticide components to be measured are 2,4-D, MCPA, ioxynil, azamethiphos, acibenzolar-S-methyl, azimsulfuron, azinphos-methyl, acetamiprid, azoxystrobin, anilofos, aldicarb, iodosulfuron-methyl, isoxaflutole, iprovalicarb, imazaquin, imazalil, imidacloprid, indanofan, indoxacarb, ethametsurfuron-methyl, ethiprole, ethoxysulfuron, epoxiconazole, oxaziclomefone, oxamyl, oxycarboxin, oryzalin, carbaryl, Carpropamid, carbofuran, quizalofop-ethyl, cumyluron, cloquintocet-mexyl, clodinafop acid, clothianidin, chloransulam-methyl, chloridazon, chlorimuron-ethyl, chlorsulfuron, chloroxuron, diuron, cyclanilide, cycloate, diclosulam, cyclosulfamuron, dinotefuran, cyflufenamid, diflubenzuron, cyprodinil, simeconazole, dimethirimol, dimethomorph, spinosad, spiroxamine, spirodiclofen, sulfentrazone, sulfosulfuron, sulfoxaflo methyl, dialate, dymron, thiacloprid, thiabendazole, thiamethoxam, thiodicarb and methomyl, thidiazuron, thifensulfuron methyl, tetrachlorvinphos, tebuthiuron, tebufenozide, tralkoxydim, triasulfuron, triclopyr, triticonazole, triflumuron, trifloxysulfuron, naptalam, naproanilide, nitenpyram, novaluron, haloxyfop, halosulfuron methyl, pyraclostrobin, pyrazosulfuron ethyl, pyrazolinate, pyriftalid, pirimicarb, fipronil ru, fenoxaprop ethyl, fenoxycarb, fenobucarb, ferimzone, fenamidone, fenpyroximate, fenhexamid, fenmedipham, butafenacil, flazasulfuron, furathiocarb, furametpyr, flufenacet, flufenoxuron, flumetsulam, fluridone, flonicamid, propaquizafop, propoxycarbazone, bromoxynil, florasulam, hexythiazox, penoxsulam, pencycuron, bensulfuron methyl, bendiocarb, boscalid, fomesafen, foramsulfuron,The compounds were forchlorfenuron, mecoprop, mesosulfuron methyl, methomyl, methabenzthiazuron, methiocarb, methoxyfenozide, metoslam, metsulfuron methyl, mepanipyrim, monolinuron, lactofen, linuron, lufenuron, and rotenone.

[0067] As a result of measurement under the above conditions, all residual pesticide components were below the detection limit, and no residual pesticide components were detected in the dregs. Therefore, it is clear that the dregs of the present invention are very safe for consumption. [Industrial Applicability]

[0068] The dregs of the present invention are functional ingredients that have a high concentration of antioxidant components and are highly safe for consumption as umami seasonings and the like. Therefore, by using the dregs of the present invention as food processing materials, etc., they can be used as additive-free natural food-derived functional ingredients, for example, in the development of foods aimed at anti-fatigue, anti-oxidation, anti-aging, etc. Furthermore, because the dregs that were previously discarded can be effectively utilized, they can contribute to the achievement of the Sustainable Development Goals (SDGs) by reducing waste and contributing to the development of pesticide-free agriculture with a low environmental impact. Furthermore, they can also lead to increased added value in local specialty products and the development of new products, thereby contributing to the revitalization of the entire local economy.

Claims

1. The sediment produced during the winemaking process, including the racking process, using grapes as raw materials, The grapes are cultivated by pesticide-free cultivation or pesticide-free cultivation subject to reduced use, The racking step is characterized in that no racking agent is used.

2. The lees according to claim 1, wherein the grapes are cultivated using the pesticide-free cultivation method in which Bordeaux mixture is not used during the cultivation period.

3. The stabilization method according to claim 1, wherein the total polyphenol concentration in the stabilization method is 5 mg / mL or more.

4. A food or drink comprising the dregs according to any one of claims 1 to 3 or polyphenols derived from said dregs.

5. The food or drink according to claim 4, which is a food for specified health uses, a food with nutrient functions, or a food with functional claims.

6. A cosmetic comprising the dregs according to any one of claims 1 to 3 or polyphenols derived from said dregs.

7. The method for producing dregs according to any one of claims 1 to 3, A step of preparing grapes grown by pesticide-free cultivation or pesticide-free cultivation subject to reduced use; a step of producing wine using the grapes as a raw material, the step including a racking step; Including, A method for producing lees, characterized in that no racking agent is used in the racking step.

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