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KR-20260065720-A - METHOD FOR MAKING NON-ALCOHOL WHISKEY COMPRISING GABA

KR20260065720AKR 20260065720 AKR20260065720 AKR 20260065720AKR-20260065720-A

Abstract

The present invention relates to a method for manufacturing non-alcoholic whiskey with added GABA, and specifically, provides a method for manufacturing non-alcoholic whiskey with added GABA that has the effect of regulating nerve excitability and inhibiting the proliferation of diabetes and cancer cells.

Inventors

  • 조영민

Assignees

  • 조영민

Dates

Publication Date
20260511
Application Date
20250106
Priority Date
20241101

Claims (6)

  1. (S1) A step of producing a grain fermentation liquid by inoculating grains with Bacillus subtilis and fermenting them; (S2) A step of removing alcohol contained in the above grain fermentation liquid; (S3) A step of adding GABA extracted from natural products; and (S4) a step of adding a natural sweetener; comprising Method for manufacturing non-alcoholic whiskey.
  2. In paragraph 1, The above step (S1) is to inoculate with Bacillus subtilis and ferment for 5 to 12 hours. Method for manufacturing non-alcoholic whiskey.
  3. In paragraph 1, The above steps (S1) and (S2) are performed simultaneously. Method for manufacturing non-alcoholic whiskey.
  4. In paragraph 1, The above (S2) step Removing alcohol by performing microwave irradiation, Method for manufacturing non-alcoholic whiskey.
  5. In paragraph 1, The above (S3) step (S3-1) A step of obtaining natural product powder by grinding one or more natural products selected from the group consisting of kimchi, napa cabbage, spinach, cabbage, asparagus, broccoli, tomato, black raspberry, and cacao; (S3-2) A step of obtaining a primary extract by performing primary supercritical extraction of the above natural product powder at 30 to 80℃ and 130 to 180 bar; (S3-3) A step of obtaining a second extract by performing a second supercritical extraction of the first extract at 30 to 80℃ and 380 to 420 bar; (S3-4) A step of obtaining a third extract by performing a third supercritical extraction of the second extract at 30 to 80℃ and 20 to 50 bar; and (S3-5) A step of obtaining GABA from the above third extract; comprising Method for manufacturing non-alcoholic whiskey.
  6. In paragraph 5, The above third supercritical extraction is A method for manufacturing non-alcoholic whiskey, which is performed by rapidly reducing the pressure from 380 to 420 bar to 20 to 50 bar for 0.5 to 1 second.

Description

Method for making non-alcoholic whiskey comprising GABA The present invention relates to a method for manufacturing non-alcoholic whiskey containing GABA. Whiskey is a representative distilled and aged spirit originating from Northern Scotland or Ireland. It is a type of alcohol made by fermenting and distilling grains such as malt, barley, corn, wheat, and oats. Recently, with the rising popularity of highballs (mixed with sparkling water) in Korea, the demand for whiskey has been surging. Meanwhile, as drinking culture shifts toward a healthy culture of enjoying alcohol, there is a growing trend of avoiding intoxication while still appreciating the taste, carbonation, and refreshing sensation of the alcohol itself, leading to a significant increase in demand for non-alcoholic beverages. Non-alcoholic beverages are classified into alcohol-free (which contains no alcohol at all) and non-alcoholic (which contains less than 1% alcohol). Under Korea's Liquor Tax Act, beverages with an alcohol content of less than 1% are classified as beverages, while those with 1% or more are classified as alcoholic beverages. Conventional non-alcoholic beverages undergo a long-term distillation process to remove alcohol from fermented grains or fruits. However, this distillation process alters the unique taste or aroma of the grains or fruits, resulting in a significant decline in sensory quality. Consequently, additives such as spices and sweeteners are used to improve sensory quality, but these additives contain chemical components harmful to the human body, posing a problem of adverse effects on consumer health. Meanwhile, GABA (Gamma-AminoButyric Acid) is a type of non-protein amino acid and a neurotransmitter. GABA is a neurotransmitter associated with various psychiatric and neurological disorders, including anxiety, pain, depression, insomnia, and epilepsy, and plays a crucial role in regulating neuronal excitability throughout the nervous system. Additionally, GABA possesses hypotensive, sedative, diuretic, and anti-diabetic effects, regulates serum lipid levels, and inhibits the proliferation of cancer cells. Due to these beneficial effects of GABA, interest in it is increasing not only as a pharmaceutical but also as a food ingredient. Although GABA is found in legumes, grains, teas, and seaweed, its content is very low, making it difficult to obtain through food artificially. Due to this limitation, research is actively underway to extract GABA with high yields and to discover and utilize food ingredients with increased GABA content. In this specification, singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, the terms “comprise” and/or “comprising” specify the presence of the mentioned features, steps, numbers, actions, parts, elements, and/or groups thereof, and do not exclude the presence or addition of one or more other features, steps, numbers, actions, parts, elements, and/or groups thereof. In this specification, expressions such as "first," "second," "first," "second," "(S1)," "(S2)," etc. may modify various components regardless of order and/or importance, and do not limit such components. These expressions may be used to distinguish one component from another. For example, without departing from the scope of the present disclosure, the first component may be named the second component, and similarly, the second component may be renamed the first component. In this specification, "at least one of a, b and c" is defined as one or more selected from the group consisting of a, b and c. Where various embodiments are described in this specification, each embodiment may be combined unless specifically stated otherwise. In this case, the effects of the present invention may be defined as including effects derived from each embodiment and effects resulting from the organic combination of each embodiment. For example, even if embodiments 1 and 2 are described independently in this specification, unless the context clearly indicates otherwise, embodiments 1 and 2 may be organically combined with each other, and the effects of the present invention may include effects resulting from the combination of embodiments 1 and 2. In this specification, a range of numerical values indicated by the term 'to' represents a range of numerical values that includes the values listed before and after the term as the lower and upper limits, respectively. For example, if 'a to b' is described in the specification, it may be understood that 'a to b' (a to b) is described. In the present specification, if multiple numerical values are disclosed for the upper and lower limits of any numerical range, the numerical range disclosed in the present specification may be understood as a range of any numerical values in which any one of the multiple lower limit values and any one of the multiple upper limit values are respectively the lower limit value and the upper limit value. Fo