Gel-like composition containing sake extract from whiskey barrels and anti-inflammatory food and drink

Abstract

To provide a composition containing an extract of unprocessed sake of Japanese sake from an oak material of a whiskey barrel.SOLUTION: The invention provides a gel composition containing an extract of unprocessed sake of Japanese sake from an oak material of a whiskey barrel. The gel composition of the invention is easy to handle, and contains vanillic acid exhibiting anti-inflammatory activity, and therefore it is possible to treat inflammatory disease or symptom.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a gel composition containing an extract of sake from whiskey barrels, a method for producing the same, and an anti-inflammatory food or drink and anti-inflammatory composition containing the same. [Background technology]

[0002] Oak, the material used to make whiskey barrels, contains ferulic acid, a compound with antioxidant properties. However, because it is ester-linked to the cell wall, it is difficult to release and dissolve the ferulic acid. Ferulic acid is a precursor to vanillin and vanillic acid. Vanillic acid, in particular, is known to exhibit anti-inflammatory properties by suppressing oxidative stress, cytokine production, and NFkB activation. However, it is known to be less toxic to the liver and stomach than nonsteroidal anti-inflammatory drugs (NSAIDs), which also have anti-inflammatory properties.

[0003] Sake contains ferulic acid esterase derived from koji mold used in the fermentation stage. The inventors of the present application therefore hypothesized that by aging sake containing ferulic acid esterase in oak barrels used for whiskey, it would be possible to liberate ferulic acid bound to the oak barrels and then convert ferulic acid into vanillin and vanillic acid through air oxidation, and have reported that by aging sake in oak barrels, it is possible to obtain sake containing not only ferulic acid but also vanillin and vanillic acid (see Non-Patent Document 1).

[0004] In the standard sake brewing process, activated carbon treatment is used to remove bitterness and odor, but this treatment significantly reduces the amount of ferulic acid, which in turn reduces the production of vanillin and vanillic acid through oxidation of ferulic acid.

[0005] In the case of the sake concentrate mentioned above, even if untreated sake is used and aged in whiskey oak barrels, the resulting sake has a bitter taste and odor, making it difficult to handle. On the other hand, if sake before aging in oak barrels is treated with activated carbon, or if sake after aging in oak barrels is treated with activated carbon, the bitter taste and odor can be eliminated in either case, but the content of the desired ferulic acid decreases, leading to a decrease in the production of vanillin and vanillic acid.

[0006] Furthermore, the resulting sake concentrate is in a liquid form, which limits its handling, and when used as an additive, the amount used is limited, and the vanillic acid content per amount used is significantly reduced.Furthermore, the liquid form of the composition also reduces its stability.

[0007] Therefore, there is a need for a solid composition that is easier to handle than the liquid concentrate while maintaining the vanillic acid content.

[0008] Therefore, the present inventors conducted various studies to obtain a solid composition rich in vanillic acid and other compounds derived from oak barrels, and found that a gel-like composition could be obtained by subjecting unprocessed sake aged in whiskey oak barrels, which had not been treated with activated carbon, to a nitrogen injection treatment, followed by freeze-drying the resulting mixture. Furthermore, it was found that the volume of the resulting gel-like composition could be concentrated to about one-twentieth of that of liquid unprocessed sake, and that the alcohol content was lost during the gelation process. [Prior art documents] [Non-patent literature]

[0009] [Non-Patent Document 1] Shoichiro Hotta et al., Japanese Journal of Agricultural Medicine, Vol. 68, No. 2, pp. 121-125, July 2020 Summary of the Invention [Problem to be solved by the invention]

[0010] The present invention relates to a gel composition containing an extract of undiluted sake malt extracted from oak whiskey barrels. The present invention also aims to provide a method for producing the gel composition, and an anti-inflammatory food or beverage product and anti-inflammatory composition containing the gel composition. [Means for solving the problem]

[0011] The present inventors have found that a gel-like composition can be obtained by subjecting a liquid composition containing an extract from raw sake and oak from whiskey barrels to nitrogen injection and freeze-drying. Furthermore, the present invention has found that, because the gel-like composition contains vanillic acid, which exhibits anti-inflammatory activity, it is possible to obtain anti-inflammatory foods and beverages and anti-inflammatory compositions that contain the gel-like composition as an additive.

[0012] That is, the present invention includes the following aspects, but is not limited to these. (Gel-like composition) [1] A gel composition comprising an extract of raw sake liquor from the oak wood of a whiskey barrel (hereinafter sometimes referred to as the "gel composition of the present invention" in this specification). [2] The gel composition according to [1], which is produced by subjecting a liquid composition containing raw sake and an extract from the oak wood of whiskey barrels to nitrogen injection and freeze-drying. [3] The gel composition according to either [1] or [2], wherein the extract contains vanillic acid. [4] The gel composition according to any one of [1] to [3], wherein the extract further contains at least one compound selected from the group consisting of ferulic acid, vanillin, glucagolin, and hydroquinone. [5] A gel composition according to any one of [1] to [4], wherein the liquid composition containing the extract from raw sake and the oak wood of a whiskey barrel is obtained by storing the raw sake in a whiskey barrel at room temperature or below for 12 weeks or more. [6] The gel composition according to [5], characterized in that the raw sake is stored in a whiskey barrel under light-shielding conditions at 4 to 10°C for 11 months or more.

[0013] (Gel-like manufacturing method) [7] A method for producing the gel composition according to any one of [1] to [6] above, comprising the steps of: The liquid composition is treated with nitrogen sparging at a temperature of 20-25°C for 3 hours; and The mixture obtained by the nitrogen injection treatment is freeze-dried for 8 to 12 hours. The production method (hereinafter, in this specification, may be referred to as the "production method of the present invention") includes the steps of:

[0014] (Food and drink containing gel composition) [8] A food or beverage (hereinafter sometimes referred to as "the food or beverage of the present invention" in this specification) comprising a gel composition according to any one of [1] to [6] or a gel composition obtained by the manufacturing method according to [7]. [9] The food or beverage described in [8], wherein the food or beverage is a soft drink, a non-alcoholic drink, an alcoholic drink, or a supplement.

[10] A food or drink described in either [8] or [9], which has anti-inflammatory properties.

[0015] (Pharmaceutical composition for treating inflammatory diseases, including a gel composition)

[11] A pharmaceutical composition for treating an inflammatory disease or symptom, comprising, as an active ingredient, a gel composition according to any one of [1] to [6] or a gel composition obtained by the manufacturing method according to [7] (hereinafter, sometimes referred to in this specification as the "pharmaceutical composition of the present invention").

[12] The anti-inflammatory food or beverage described in

[10] or the pharmaceutical composition described in

[11] , wherein the treatment of an inflammatory disease or symptom is reduction of chemical burns to the digestive tract or liver damage, alleviation of the harmful effects of alcohol intake, or appetite suppression. [Effects of the Invention]

[0016] The gel composition of the present invention containing an extract of undiluted sake from oak wood from whiskey barrels is easier to handle as an additive than a liquid composition, and its volume can be significantly concentrated compared to a liquid composition. Furthermore, since the alcohol content derived from sake has been eliminated, it can also be used in soft drinks, supplements, etc. Furthermore, since the gel composition of the present invention contains vanillic acid, which exhibits anti-inflammatory activity, it is possible to provide anti-inflammatory food and beverage products and pharmaceutical compositions for treating inflammatory diseases or symptoms, which contain the gel composition as an active ingredient. DETAILED DESCRIPTION OF THE INVENTION

[0017] (definition) As used herein, the term "gel composition" refers to a gel composition containing an extract of raw sake liquor extracted from the oak wood of whiskey barrels. "Gel" is a type of dispersion system in a material state, and is classified as a colloid with a liquid dispersion medium, just like a sol, but it refers to the solid form of the colloid. The gel composition of the present invention contains an extract from oak wood from whiskey barrels made from raw sake.

[0018] The gel composition of the present invention can be produced by the following steps. in particular, The raw sake is stored and aged in an oak barrel for aging whiskey at room temperature or below (for example, 0 to 20°C, preferably 4 to 10°C) for a certain period of time (for example, 12 weeks or more, preferably 1 year or more, more preferably 2 years or more), preferably in a darkened environment, and then the liquid (referred to as a liquid composition) is removed from the barrel (if necessary, the liquid removed from the barrel is filtered to remove insoluble matter); The obtained liquid (liquid composition) is treated by nitrogen injection at a temperature of 20 to 25°C for 3 hours (referred to as "nitrogen injection treatment" in this specification). The resulting mixture after the treatment is freeze-dried for 8 to 12 hours (referred to herein as "freeze-drying treatment").

[0019] According to one embodiment, approximately 1 mL of the liquid composition is subjected to nitrogen injection and freeze-drying processes to obtain approximately 50 μL of gel composition. During this series of processing steps, the alcohol contained in the sake is lost, and the gel composition contains almost no alcohol.

[0020] The production method of the present invention is characterized by not employing activated carbon treatment, which is typically performed in the sake production process to remove bitterness and odor. Activated carbon treatment can remove the bitterness and odor, but it also removes ferulic acid, resulting in a decrease in the calculated amounts of vanillin and vanillic acid derived from ferulic acid, as described later in this specification.

[0021] As used herein, the term "whiskey barrel" refers to a barrel typically used in the production of whiskey, and may range in storage capacity from a small barrel known as a firkin to a large barrel known as a pipe, for example, but is not limited to, a 200 L barrel. The barrel may be either one that is about to be used for aging whiskey or one that has already been used for aging (e.g., aged for three years), but according to one embodiment, a barrel that has been used for aging is used.

[0022] As used herein, "oak" refers to oak trees, particularly those used for whiskey aging barrels. Specific examples include, but are not limited to, American white oak, Mizunara oak, French oak, and Spanish oak.

[0023] As used in this specification, "undiluted sake" refers to sake that has been fermented and pressed, and is shipped without adding water. The type of undiluted sake that can be used is not particularly limited, as long as it is one that is commonly consumed.

[0024] As used herein, the term "liquid composition" refers to the liquid extracted from the unblended sake after it has been stored and aged in an oak barrel used for aging whiskey. If necessary, insoluble matter contained in the liquid may be filtered out during extraction.

[0025] Sake contains ferulic acid, known as a skin-beautifying and appetite-suppressing factor. During the whiskey production process, the whiskey seeps into the barrels during aging, and the lost portion is known as the angel's share. This angel's share is known to contain vanillin, an appetite suppressant, and glucogallin, a skin-beautifying factor. To extract Angel's Share, water is poured into used whiskey barrels and allowed to seep out of the barrel (known as the Devil's method). However, because the alcohol content is low in this case, the extracted water is usually mixed with the whiskey to adjust the extract.

[0026] On the other hand, according to the production method of the present invention, it is presumed that by storing and aging raw sake, the ferulic acid bound to the oak barrel can be dissociated by the action of ferulic acid esterase naturally contained in sake. Unlike the above-mentioned case of extracting Angel's Share using water, the production method using raw sake of the present invention does not require the use of used whiskey barrels, and unused oak barrels can be used.

[0027] As shown below, when ferulic acid is oxidized in air, it is oxidized to vanillin and then to vanillic acid. Therefore, in the present invention, undiluted sake that has been stored and aged for a certain period of time in a barrel used for aging whiskey preferably contains vanillic acid derived from ferulic acid. As used herein, the "liquid composition" or "gel composition" contains vanillic acid and at least one compound selected from the group consisting of ferulic acid, vanillin, glucagolin, and hydroquinone.

[0028] As used herein, the "liquid composition" or "gel composition" contains vanillic acid and further contains at least one compound selected from the group consisting of ferulic acid, vanillin, glucagolin, and hydroquinone. [ka]

[0029] The content of vanillic acid in the gel composition of the present invention is usually 0.1 to 10% by weight relative to the weight of the gel composition, but is not limited to this range of amount. The content can be measured using LC-MS, which is a combination of liquid chromatography (LC) and mass spectrometry (MS).

[0030] (Food and beverages) As described above, the gel composition produced by the manufacturing method of the present invention can be used as a food or beverage (hereinafter referred to as "the food or beverage of the present invention") by adding it as an additive to the food or beverage. Examples of foods and beverages include, but are not limited to, soft drinks (e.g., mineral water, fruit juice, vegetable juice, etc.), non-alcoholic drinks (refers to drinks with an alcohol content of less than 1%, e.g., non-alcoholic beer, non-alcoholic chuhai), alcoholic drinks (e.g., sake, sparkling wine, whiskey, etc.), health foods (including supplements), etc. Here, health foods include, but are not limited to, special purpose foods, foods for specified health uses, foods with nutrient functions, functional foods, nutritional supplements, health supplements, nutrient-fortified foods, nutritionally balanced foods, and supplements.

[0031] Furthermore, since the vanillic acid contained in the gel composition of the present invention exhibits anti-inflammatory activity, foods and beverages to which the gel composition is added as an additive can also contain other commonly known food additives and can be used as anti-inflammatory foods and beverages.

[0032] The gel composition of the present invention may be incorporated into the food or drink of the present invention either as is or in the form of a composition obtained by mixing it with other additives as necessary. For example, the food or drink of the present invention may be prepared by adding conventional additives such as stabilizers to the gel composition of the present invention to produce a food or drink; by further incorporating various proteins, sugars, fats, trace elements, vitamins, etc.; by making the composition in a liquid, semi-liquid, or solid form; or by adding the gel composition of the present invention to a general food or drink. For example, when the food or drink is a beverage (for example, Japanese sake, sparkling wine, or Western alcohol), a fruit extract may be added as appropriate.

[0033] In the present invention, "food and drink" refers to anything other than medicine that is in a form that can be orally ingested by mammals, and is not particularly limited, and the form may be any of liquids (solutions, suspensions, emulsions, etc.), semi-liquids, powders, or solid moldings. Therefore, food and drink may be in the form of, for example, a drink, or may be in the form of a tablet of a nutritional supplement, such as a so-called supplement.

[0034] Specific examples of food and beverage products include instant noodles, retort pouch foods, canned foods, microwaveable foods, instant soups, miso soups, freeze-dried foods, and other instant foods; soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, coffee drinks, tea drinks, powdered drinks, concentrated drinks, nutritional drinks, alcoholic drinks, and other beverages; flour products such as bread, pasta, noodles, cake mix, fried chicken powder, and breadcrumbs; and sweets such as candy, caramel, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks, crackers, Japanese sweets, and dessert sweets. Condiments such as sauces, processed tomato seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry and stew bases; processed oils and fats such as butter, margarine, mayonnaise; dairy products such as milk drinks, yogurts, lactic acid bacteria drinks, ice creams, and creams; processed seafood products such as fish ham and sausages and fish paste products; processed livestock products such as meat ham and sausages; processed agricultural products such as canned agricultural products, jams and marmalades, pickles, boiled beans, and cereals; frozen foods; and nutritional foods.

[0035] The food and drink according to the present invention can be suitably used by those who wish to prevent, treat, or inhibit the progression of the inflammatory diseases or symptoms described herein.

[0036] In the present invention, "foods and beverages" encompass categories such as health foods, functional foods, foods for specified health uses, dietary supplements, foods labeled with disease risk reduction claims, and foods for patients. Furthermore, when used for mammals other than humans, the term "foods and beverages" can also be used to refer to feed. As used herein, "foods for specified health uses" refers to foods that may be subject to legal restrictions in each country (e.g., Japan) from a health perspective when they are manufactured or sold for the purpose of achieving a desired effect. Such foods may also be foods labeled with a disease risk reduction claim, i.e., foods labeled with a disease risk reduction claim. Here, a disease risk reduction claim refers to a claim for foods that may reduce disease risk, and may be a claim established or approved based on or with reference to the standards established by the Joint FAO / WHO Food Standards Commission (Codex Alimentarius Commission).

[0037] In the food and drink of the present invention, in addition to the above-mentioned active ingredient, ingredients having other functions may be further added. For example, by incorporating the active ingredient of the present invention into foods ingested in daily life, health foods, functional foods, and supplements (for example, foods containing one or more minerals such as calcium and magnesium, and vitamins such as vitamin K), it is possible to provide foods and drinks that have the effects of the present invention as well as functions based on other ingredients.

[0038] In producing the food and beverage products according to the present invention, sugars, flavorings, fruit juices, food additives, stabilizers, and the like used in the formulation of conventional food and beverage products can be appropriately added. The food and beverage products can be produced with reference to production techniques known in the art. The food and beverage products according to the present invention can take various forms, and may be produced in accordance with known pharmaceutical production techniques. In such cases, they can be produced using carriers and excipients as described in the section on the production of pharmaceutical compositions and pharmaceutical preparations according to the present invention. Furthermore, during the production stage, the food and beverage products may be combined with other ingredients or other functional foods that exhibit functions other than those of the present invention to produce multifunctional food and beverage products.

[0039] (Pharmaceuticals) A pharmaceutical composition containing the gel composition of the present invention as an additive also contains other commonly known pharmaceutically acceptable carriers or excipients and can be used as a pharmaceutical composition for treating inflammatory diseases or symptoms (hereinafter referred to as the "pharmaceutical composition of the present invention" or the "anti-inflammatory pharmaceutical composition of the present invention").

[0040] These anti-inflammatory food and pharmaceutical compositions can be used, for example, to alleviate chemical burns to the digestive tract or liver damage, to mitigate the harmful effects of alcohol intake, or to suppress appetite.

[0041] The dosage form of the pharmaceutical preparation for administering the anti-inflammatory pharmaceutical composition is not particularly limited as long as it is a pharmaceutically acceptable form, and is preferably a form for oral administration, such as a powder, dust, granules, tablet, coated tablet, syrup, or liquid.

[0042] The therapeutically effective amount of an anti-inflammatory formulation may vary depending on the type, sex, age, and weight of the subject to be administered, or the disease being treated or the severity of the disease, but it need only be an amount effective for preventing or treating an inflammatory disease or condition. Furthermore, the dose of the anti-inflammatory pharmaceutical formulations described herein to be administered to a subject can vary widely and can be determined by the judgment of a physician or other professional.

[0043] As used herein, the term "subject" refers to a mammal, including, but not limited to, a primate (e.g., a human), cow, pig, sheep, goat, horse, dog, cat, rabbit, rat, or mouse. In one embodiment, the "subject" is a human in need of treatment for a disease, such as those described herein.

[0044] As used herein, the term "treatment" is intended to include therapy or prophylaxis.

[0045] As used herein, the term "treatment" or "treating" is intended to include alleviating or eliminating a disorder, disease, or adverse health condition, or one or more symptoms associated with the disorder, disease, or adverse health condition, or partially eliminating or eradicating one or more causes of the disorder, disease, or adverse health condition itself.

[0046] As used herein, the term "prevention" or "preventing" is intended to include methods of delaying and / or preventing the onset of a disease, disorder or condition and / or the occurrence of its attendant symptoms, and / or keeping a subject from acquiring the disease, disorder or condition, or reducing a subject's risk of acquiring the disease, disorder or condition.

[0047] As used herein, "about" or "approximately" refers to an acceptable error for a particular value as determined by one of ordinary skill in the art, which error depends in part on how the value is measured or determined. In certain embodiments, the term "about" or "approximately" means within 1, 2, 3, or 4 standard deviations. For example, it means within 50%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, or 0.05% of a given value or range.

[0048] The pharmaceutical composition containing the gel composition of the present invention, and the dosage form of the pharmaceutical composition and dosage form of the preparation contain additives for formulation in addition to each active ingredient, and the additives include pharmaceutically acceptable carriers or excipients commonly used in pharmaceutical formulations. Examples of the excipients include binders, diluents, disintegrants, lubricants, preservatives, glidants, colorants, flavoring agents, odor masking agents, etc., and these excipients may include mixtures of two or more thereof.

[0049] As used herein, the term "pharmaceutically acceptable carrier or excipient" is intended to mean a pharmaceutically acceptable material, composition, or vehicle. According to one embodiment, each carrier or excipient is "pharmaceutically acceptable" in the sense of (1) being compatible with the other ingredients of the pharmaceutical formulation, (2) being suitable for use in contact with the tissues or organs of an animal, such as a human, without excessive toxicity, irritation, allergic response, immunogenicity, or other problem or complication, and (3) being commensurate with a reasonable benefit / risk ratio (see Remington: The Science and Practice of Pharmacy, A. Gennaro, ed., 20th edition, Lippincott, Williams & Wilkins, Philadelphia, Pa.).

[0050] Specific examples of binders, diluents, disintegrants, lubricants, preservatives, glidants, colorants, flavoring agents, and odor-correcting agents described in this specification are not particularly limited, as long as they are generally used in the field of pharmaceutical formulations.

[0051] The pharmaceutical compositions described herein can be administered orally, and when administered orally, the pharmaceutical compositions can be taken with water. [Example]

[0052] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. Materials and equipment used in the manufacturing method of the present specification are as described below, but are not limited thereto.

[0053] Reference manufacturing example 1 (Production of liquid composition) The liquid composition used in the manufacturing method described herein can be manufactured according to the following method. The sake was placed in oak barrels and stored in a dark environment at 4-10°C for 12 weeks to 11 months.

[0054] Manufacturing Example 1 (Production of gel composition) The gel composition of the present invention can be produced according to the following method. (1) Nitrogen injection treatment The sake prepared in Reference Production Example 1 above was subjected to nitrogen injection in an environment of 20 to 25°C for 3 hours. (2) Freeze-drying process The liquid after the nitrogen injection was placed in a freeze-dryer and freeze-dried for 8 to 12 hours to obtain the desired gel composition of the present invention.

[0055] (Food and beverage manufacturing) beverages An appropriate amount of the gel composition of the present invention was added to an appropriate amount of beverage (for example, 1 sho (approximately 1.8 L) of sake, 700 mL of whiskey, 750 mL of wine, etc.) and mixed to prepare the beverage.

[0056] food The gel composition of the present invention was mixed with an appropriate amount of food (for example, cookies) ingredients, and the mixture was then baked or otherwise processed to prepare the food.

[0057] An appropriate amount of the gel composition of the present invention is sprinkled on an appropriate amount of food (for example, curry or rice) and then eaten.

[0058] Pharmaceutical preparations A suitable amount of the gel composition of the present invention is mixed with a suitable amount of excipients normally used in capsules, and the mixture is filled into a hard capsule (for example, a 460 mg capsule) to prepare a capsule. [Industrial Applicability]

[0059] According to the present invention, it has been found that a gel composition rich in vanillic acid and other substances derived from oak barrels can be obtained. Furthermore, the obtained gel composition can be used as an additive to produce anti-inflammatory foods or medicines.

Claims

1. A method for producing a gel composition containing an extract of unblended sake from oak wood from whiskey barrels, comprising the steps of: A liquid composition containing an extract from raw sake and oak from a whiskey barrel is treated with nitrogen injection at a temperature of 20-25°C for 3 hours; and The mixture obtained by the nitrogen injection treatment is subjected to freeze-drying for 8 to 12 hours. The manufacturing method includes:

2. 2. The method of claim 1, wherein the extract comprises vanillic acid.

3. 3. The method according to claim 1, wherein the extract further contains at least one compound selected from the group consisting of ferulic acid, vanillin, glucogallin, and hydroquinone.

4. The method of any one of claims 1 to 3, wherein the liquid composition containing the extract from unblended sake and oak from a whiskey barrel is obtained by storing the unblended sake in a whiskey barrel at or below room temperature for 12 weeks or longer.

5. 5. The method of claim 4, wherein the unblended sake is stored in a whiskey barrel under light-shielded conditions at 4 to 10°C for 11 months or longer.

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