Equol-containing composition and preparation method thereof

Abstract

Provided is an equol-containing composition in which bitterness is suppressed, and in particular, an equol-containing composition in which bitterness is suppressed and which is completely or equivalently unrestricted in food applications. The present invention provides an equol-containing composition comprising at least one masking agent selected from the group consisting of thaumatin and a siraitia grosvenorii extract, and an equol-containing substance, and if necessary, at least one sweetening agent selected from the group consisting of aspartame, neotame, Advantame, acesulfame, stevioside, curculiginine, molinin, monatin, synsepalum dulcificum protein, and sweet clostridium.

Description

Technical Field

[0001] This invention relates to compositions containing equol, particularly compositions containing equol with a masking agent and equol inclusions, and more particularly compositions containing at least one masking agent and equol inclusions selected from samaras and monk fruit extracts.

[0002] Furthermore, the present invention relates to a method for preparing the composition. Background Technology

[0003] Isoflavones, abundant in legumes such as soybeans and kudzu, are a type of polyphenol, specifically flavonoids with isoflavones as their basic framework. Recent studies have shown that isoflavones possess estrogen-like effects and antioxidant properties. Ingesting isoflavones may offer preventative benefits against breast cancer, prostate cancer, osteoporosis, hypercholesterolemia, heart disease, and menopausal disorders.

[0004] Isoflavones, for example, exist in soybeans as glycosides covalently bonded to sugars, such as daidzin, glycitin, and genistin, and only in trace amounts as aglycones. These glycosides also exist as malonylated and acetylated glycosides. When these glycosides enter the human or animal body, they are converted into daidzein, glycitein, and genistein, respectively, by digestive enzymes or enzymes produced by intestinal bacteria, such as β-glucosidase. Furthermore, it is known that through the action of intestinal bacteria, daidzein is enzymatically converted to O-desmethylangolensin (O-DMA) or equol via dihydrodaidzein.

[0005] Equol is known to have the highest estrogenic activity among these metabolites. However, in humans, isoflavone metabolism varies from person to person. As mentioned above, fewer individuals possess the gut bacteria capable of fermenting daidzein to produce equol; the presence rate is approximately 50% in Japanese people and around 30% in Europeans and Americans. Therefore, individuals who do not possess equol-producing bacteria may experience difficulties in producing equol in their bodies even after consuming legumes such as soybeans.

[0006] To overcome these problems, attempts were made to use anaerobic microorganisms such as lactic acid bacteria to produce equol in vitro (Patent Documents 1-4).

[0007] The resulting fermented soybean hypocotyl containing equol has a bitter taste, which poses a problem when ingesting equol.

[0008] To reduce the bitterness, Patent Document 5 employs a method involving cocoa blocks. While cocoa blocks can mask bitterness, there are issues with residual bitterness from the cocoa blocks, flavor residue, and especially aroma residue, which limits the use of the resulting equol-containing soybean hypocotyl ferment as a food product.

[0009] Furthermore, Patent Document 6 employs a method of extraction using an aqueous ethanol solution to reduce the bitterness of saponins. However, extraction using an aqueous ethanol solution suffers from the problem of increased processing workload due to the extraction step.

[0010] Existing technical documents

[0011] Patent documents

[0012] Patent document 1: Japanese Patent Application Publication No. 2006-204296.

[0013] Patent Document 2: Japanese Patent Publication No. 2006-504409.

[0014] Patent document 3: Japanese Patent Application Publication No. 2008-61584.

[0015] Patent document 4: Japanese Patent Application Publication No. 2010-104241.

[0016] Patent document 5: WO2008 / 153158.

[0017] Patent document 6: Japanese Patent Application Publication No. 2013-188220. Summary of the Invention

[0018] The problem that the invention aims to solve

[0019] Therefore, the object of the present invention is to provide a composition containing estrol in which bitterness is suppressed.

[0020] Specifically, the object of the present invention is to provide a composition containing estrol in which bitterness is suppressed, and its use in food is completely unrestricted or equivalently unrestricted.

[0021] In addition to or based on the above objectives, the present invention also aims to provide an estrol-containing composition that reduces processing workload and suppresses bitterness.

[0022] Furthermore, in addition to or based on the above objectives, the present invention also aims to provide a food containing the above-described estrol-containing composition.

[0023] In addition to or based on the above objectives, the present invention also aims to provide a method for preparing the above-mentioned estrol-containing composition.

[0024] Solution for solving the problem

[0025] In order to solve the above problems, the inventors have discovered the following invention.

[0026] <1> A composition containing equol, comprising at least one masking agent selected from the group consisting of semaphore and monk fruit extract and equol content.

[0027] <2> In the above <1> In the middle, it can be that the masking agent is semathy.

[0028] <3> In the above <1> or <2> In this context, the composition containing equol may contain 0.1 to 20 parts by weight, preferably 0.5 to 12 parts by weight, more preferably 1 to 10 parts by weight, and most preferably 2 to 7 parts by weight of a masking agent relative to 5.6 parts by weight of isoflavones. It should be noted that, in this specification, isoflavones refer to daidzein, genistein, and daidzein.

[0029] <4> In the above <1> ~ <3> In any of the following, the composition containing equol may contain saponins, and the composition containing equol contains 0.1 to 20 parts by weight, preferably 0.5 to 12 parts by weight, more preferably 1 to 10 parts by weight, and most preferably 2 to 7 parts by weight of a masking agent relative to 30 parts by weight of saponins.

[0030] <5> In the above <1> ~ <4> In any of the following, the composition containing equol may contain 0.1 to 20 parts by weight, preferably 0.5 to 12 parts by weight, more preferably 1 to 10 parts by weight, and most preferably 2 to 7 parts by weight of a masking agent relative to 1000 parts by weight of the equol content.

[0031] <6> In the above <1> ~ <5> Any of the above may further include at least one sweetener selected from the group consisting of aspartame, neotame, advansame, acesulfame potassium, stevia, curculigo protein, monellin, monosaccharide, mirabilite protein, and strychnine.

[0032] <7> In the above <1> ~ <6> In any of the above, the sweetener may be aspartame and / or acesulfame potassium, preferably aspartame.

[0033] <8> In the above <1> ~ <7> In any of the following, the composition containing equol may contain 3 to 20 parts by weight, preferably 5 to 15 parts by weight, and more preferably 7 to 12 parts by weight of the sweetener relative to 5.6 parts by weight of isoflavone.

[0034] <9> In the above <1> ~ <8> In any of the following, the composition containing equol may contain saponins, and the composition containing equol contains 3 to 20 parts by weight, preferably 5 to 15 parts by weight, and more preferably 7 to 12 parts by weight of a sweetener relative to 30 parts by weight of saponins.

[0035] <10> In the above <1> ~ <9> In any of the following, the composition containing equol may contain 3 to 20 parts by weight, preferably 5 to 15 parts by weight, and more preferably 7 to 12 parts by weight of a sweetener relative to 1000 parts by weight of the equol content.

[0036] <11> A type of food, which has according to <1> ~ <10> The composition containing estrol as described in any one of the above.

[0037] <12> A method for preparing a composition containing estrol, comprising: (A) a step of preparing an estrol-containing substance; and

[0038] (B) The step of adding and mixing at least one masking agent selected from the group consisting of semaphore and monk fruit extract to equol-containing compounds.

[0039] This yields an equol-containing composition having at least one masking agent selected from the group consisting of semaphore and monk fruit extract, and an equol content.

[0040] <13> In the above <12> In this case, the equadol content may be in liquid form, and the liquid may be subjected to the process described in step (B), followed by a process to dry the liquid.

[0041] <14> In the above <12> In the case of equadol, the substance is in solid form, and the solid substance is subjected to the process described in (B).

[0042] <15> In the above <12> ~ <14> In any of the following, the following steps may be performed before, substantially simultaneously with, or after step (B):

[0043] (C) Add and mix a sweetener other than a masking agent, wherein the sweetener other than a masking agent is selected from at least one of the group consisting of aspartame, neotame, advansame, acesulfame potassium, stevia, curculigo syrup, monellin, monosaccharide, mirabilite, and sucralose.

[0044] Invention Effects

[0045] According to the present invention, a composition containing equadol in which bitterness is suppressed can be provided.

[0046] In addition to or based on the effects described above, the present invention can also provide a composition containing estrol with suppressed bitterness that is completely unrestricted or equivalently unrestricted in food applications.

[0047] Furthermore, in addition to or based on the effects described above, the present invention also provides a composition containing estrol that reduces processing workload and suppresses bitterness.

[0048] Furthermore, in addition to or based on the effects described above, the present invention can also provide a food containing the above-described composition containing equol.

[0049] In addition to the effects described above, or based on the effects described above, the present invention also provides a method for preparing the above-described composition containing equadol. Detailed Implementation

[0050] This application provides equol-containing compositions in which bitterness is suppressed, particularly equol-containing compositions having at least one masking agent selected from the group consisting of samaranth and monk fruit extract and equol content.

[0051] In addition, this application provides food products containing the composition containing estrol.

[0052] Furthermore, this application provides a composition containing estrol. The following will describe this composition in detail.

[0053] <Compositions containing estrol>

[0054] The equol-containing composition of the present invention has at least one masking agent selected from the group consisting of samaran and monk fruit extract (Group A) and equol content.

[0055] <<Covering Agent>>

[0056] The masking agent is at least one selected from group A, preferably semathy.

[0057] The amount of masking agent that has the effect of suppressing bitterness in the composition containing equol is not particularly limited, but it is preferable to include the following amounts.

[0058] The composition containing equol preferably contains 0.1 to 20 parts by weight, more preferably 0.5 to 12 parts by weight, more preferably 1 to 10 parts by weight, and most preferably 2 to 7 parts by weight of a masking agent relative to 5.6 parts by weight of isoflavones. It should be noted that when using monk fruit extract as a masking agent, the monk fruit extract preferably contains 2 to 6 parts by weight, more preferably 2 to 3 parts by weight, relative to 5.6 parts by weight of isoflavones.

[0059] Furthermore, for example, when the equorum-containing composition contains saponins, it is preferable that the equorum-containing composition contains 0.1 to 20 parts by weight, preferably 0.5 to 12 parts by weight, more preferably 1 to 10 parts by weight, and most preferably 2 to 7 parts by weight of a masking agent relative to 30 parts by weight of saponins. It should be noted that when using monk fruit extract as a masking agent, it is preferable that the equorum-containing composition contains 2 to 6 parts by weight, preferably 2 to 3 parts by weight of monk fruit extract relative to 30 parts by weight of saponins.

[0060] Furthermore, the masking agent is preferably contained in the amount of 0.1 to 20 parts by weight, more preferably 0.5 to 12 parts by weight, more preferably 1 to 10 parts by weight, and most preferably 2 to 7 parts by weight, relative to 1000 parts by weight of the equol content. It should be noted that when using monk fruit extract as a masking agent, the monk fruit extract is preferably contained in the amount of 2 to 6 parts by weight, more preferably 2 to 3 parts by weight, relative to 1000 parts by weight of the equol content.

[0061] <<Contains equol>>

[0062] There are no specific restrictions on substances containing equol.

[0063] Equol can be commercially available equol or self-prepared equol.

[0064] The equorum content is preferably an equorum-containing fermentation product, more preferably an equorum-containing soybean hypocotyl fermentation product or an equorum-containing soybean hypocotyl extract fermentation product. For example, when the equorum content is an equorum-containing soybean hypocotyl fermentation product, the equorum content has components derived from the equorum-containing soybean hypocotyl fermentation product. Furthermore, when the equorum content is an equorum-containing soybean hypocotyl extract fermentation product, the equorum content has components derived from the equorum-containing soybean hypocotyl extract fermentation product.

[0065] The fermented soybean hypocotyl containing equol or the fermented soybean hypocotyl extract containing equol can be in liquid or solid form. The composition containing equol can be in liquid or solid form, preferably in solid form, and more preferably in powder form.

[0066] The components derived from soybean hypocotyl fermentation containing equol depend on its preparation method, and may include, but are not limited to, components such as daidzein, genistein, zeaxanthin, saponins, oils, and proteins.

[0067] In cases where the equol content is a fermented soybean hypocotyl containing equol or a fermented soybean hypocotyl extract containing equol, the fermented soybean hypocotyl containing equol or the fermented soybean hypocotyl extract containing equol can be a commercially available substance or a substance prepared by oneself.

[0068] In the preparation of soybean hypocotyl fermentation product containing equol or soybean hypocotyl extract fermentation product containing equol, it can be prepared by conventionally known preparation methods.

[0069] Sweeteners

[0070] In addition to the masking agent, the estrol-containing composition of the present invention preferably also contains a sweetener.

[0071] The sweetener is preferably selected from at least one of the following groups (Group B): aspartame, neotame, advansame, acesulfame potassium, stevia, curculigo protein, monellin, monosame, mirabilite protein, and hernandulcin.

[0072] The sweetener is preferably aspartame and / or acesulfame potassium, and more preferably aspartame.

[0073] In the case where the estrol-containing composition of the present invention contains a sweetener, the sweetener is preferably contained in 3 to 20 parts by weight, preferably 5 to 15 parts by weight, and more preferably 7 to 12 parts by weight relative to 5.6 parts by weight of isoflavone.

[0074] Furthermore, for example, when the composition containing equol contains saponins, it is preferable that the composition containing equol contains 3 to 20 parts by weight, preferably 5 to 15 parts by weight, and more preferably 7 to 12 parts by weight of sweetener relative to 30 parts by weight of saponins.

[0075] Furthermore, the sweetener contains 3 to 20 parts by weight, preferably 5 to 15 parts by weight, and more preferably 7 to 12 parts by weight, relative to 1000 parts by weight of equol content.

[0076] By setting the above-mentioned contents of the masking agent and the sweetener, a composition containing equol with suppressed bitterness can be provided, particularly a composition containing equol that exhibits moderate sweetness and suppressed bitterness.

[0077] The equorum-containing composition of the present invention can be in any form as long as it contains equorum and a masking agent and, where appropriate, a sweetener. Furthermore, it may contain components other than equorum and a masking agent, and, where a sweetener is present, may contain components other than equorum, a masking agent, and a sweetener.

[0078] Foods containing estrol-containing compositions

[0079] This application provides food products containing a composition containing estrol.

[0080] Here, "compositions containing estrol" has the same definition as above.

[0081] As food, examples that include supplements, rice cakes, warabi mochi, toast, shiratama dumplings, ice cream, jelly, gummy candies, candies, juices, chocolates, cookies, biscuits, and any food that uses soybean flour, but are not limited to these.

[0082] <Preparation method of estrol-containing composition having masking agent and estrol content>

[0083] This application provides a method for preparing a composition containing equol, wherein the composition contains a masking agent and equol.

[0084] Compositions containing equol, which have a masking agent and equol content, can be prepared, for example, as follows.

[0085] A composition containing equol can be obtained by comprising the following steps: (A) preparing the equol content; and (B) adding and mixing the equol content with at least one masking agent selected from the group consisting of semaphore, stevia, aspartame and monk fruit extract.

[0086] It should be noted that here, "equorol content" and "masking agent" have the same definitions as above. The amount of "masking agent" added can be set to the same amount as the content of "masking agent" mentioned above.

[0087] (A) is the process of preparing equol-containing substances. It should be noted that the definition of "equol-containing substances" has the same definition as above.

[0088] The preparation of equol contents includes obtaining commercially available equol contents and / or preparing equol contents.

[0089] (B) is a process of adding a masking agent to the equaphene-containing substance and mixing it.

[0090] The masking agent, as described above, has the same definition as the "masking agent" mentioned above.

[0091] The masking agent depends on the amount of equol contained in the equol compound, the amount of saponins contained in the equol compound, etc. It is best to set the amount of masking agent added to be the same as the content of the above-mentioned "masking agent".

[0092] When the equol content is in liquid form, it is preferable to add a masking agent to the liquid equol content and mix it in step (B). It should be noted that a subsequent drying process is performed to produce a solid, particularly a powder, product. The addition and mixing of the masking agent can be carried out using methods known in the art.

[0093] Furthermore, if the equol content is in solid form, it is preferable to add a masking agent to the solid equol content and mix it in step (B). If the masking agent is in solid form, particularly in powder form, and the equol content is in powder form, mixing can be performed using conventionally known methods. It should be noted that the solid masking agent can also be dissolved in a solvent such as water to form a liquid, and this liquid substance can be added to the equol content and mixed. In this case, it is preferable to then perform a step to dry the solvent such as water to produce a solid, particularly powdered, product.

[0094] It is preferable to have the following step before, or substantially simultaneously with, or after step (B): (C) the step of adding and mixing at least one sweetener selected from the group consisting of aspartame, neotame, advansame, acesulfame potassium, stevia, curculigo protein, monellin, monosaccharide, mirabilite protein, and strychnine.

[0095] It should be noted that "sweetener" has the same definition as the above-mentioned "sweetener", and it is best to set its addition amount to the same amount as the content of "sweetener".

[0096] The sweetener depends on the amount of equol contained in the equol ingredient, the amount of saponins contained in the equol ingredient, etc. For example, it is 3 to 20 parts by weight, preferably 5 to 15 parts by weight, and more preferably 7 to 12 parts by weight relative to 1000 parts by weight of the equol ingredient.

[0097] When the sweetener is in liquid form, it is best to mix it in the same way as when the masking agent is in liquid form; when the sweetener is in solid form, it is best to mix it in the same way as when the masking agent is in solid form.

[0098] The method for preparing the estrol-containing composition of the present invention may also include steps other than steps (A) and (B). It should be noted that when the method for preparing the estrol-containing composition of the present invention includes step (C), the method may include steps other than steps (A), (B), and (C).

[0099] Examples of such processes include, for instance, the preparation of estrol-containing compounds, the drying process of converting the aforementioned liquid into a solid state, and the pulverization process of converting the solid into a powder, but these are not limited to these. It should be noted that the drying process, pulverization process, etc., can be performed using methods known in the past.

[0100] The present invention has been described based on embodiments, but the scope of the present invention is not limited to the following embodiments.

[0101] Example

[0102] [Preparation Example 1]

[0103] (Enzyme treatment)

[0104] Soybean germ (Factory-processed) was pulverized using a high-speed tissue homogenizer. 27g of the pulverized soybean germ was added to deionized water, and the pH was adjusted to 4-7, reaching 135mL. 270mg of pectinase G Amano was added, and aglycone was carried out while stirring at 50°C for 20-24 hours to obtain the enzyme-treated solution.

[0105] (Seed culture)

[0106] Dissolve 5.9g of GAM broth medium (Nippon Sui Pharmaceutical Co., Ltd.) and 1.2g of L-arginine hydrochloride in 100mL of pure water. While purging with nitrogen, dispense 20mL of the liquid into each 18mm test tube (Sanshin Industrial Co., Ltd.) for anaerobic bacterial culture. Cover with butyl rubber stoppers and plastic caps and sterilize at 115°C for 15 minutes.

[0107] The Asaccharobacter celatus DSM18785 strain, frozen at -80℃, was inoculated into the medium. The gas phase was replaced with hydrogen gas that had passed through a sterile filter for more than 2 minutes, and then the culture was shaken at 37℃ and 200 spm for 20 hours to obtain the seed culture.

[0108] (Fermentation)

[0109] L-arginine hydrochloride and GAM broth medium were added to the enzyme treatment solution to reach 180 mL. The solution was then sterilized in a steam autoclave at 115 °C for 15 minutes. After cooling to room temperature, the seed culture solution was inoculated. The gas phase was replaced with hydrogen under aseptic conditions for more than 2 minutes. The solution was then shaken and cultured at 37 °C and 250 spm to carry out fermentation and obtain the fermented culture solution.

[0110] (Powdered)

[0111] The fermented culture broth was heated at 80°C for 10 minutes and then freeze-dried to obtain a soybean germ ferment containing equol. The contents of equol, daidzein, genistein, daidzein, and saponins in the ferment were determined by high-performance liquid chromatography (HPLC), yielding the following results. Examples of HPLC conditions can be shown below, but are not limited to these.

[0112] [High Performance Liquid Chromatography Conditions]

[0113] Chromatographic column: Phenomenox Luna 5uC18, 2.0mm×150mm (Shimadzu GLC).

[0114] Mobile phase: water / methanol [55:45, v / v].

[0115] Flow rate: 0.2 mL / min.

[0116] Column temperature: 40℃.

[0117] Detection: UV 280nm.

[0118] Retention times: daidzein 19.6 minutes, genistein 22.5 minutes, estrol 25.6 minutes, genistein 35.0 minutes.

[0119] It should be noted that the analysis of saponins was carried out as follows.

[0120] Extraction was performed on the sample (equivalent to 1 mg of saponin) using a mixture of 1 mL water and 18 mL methanol. For insoluble matter, further extraction with 20 mL methanol was performed, and the extracts were mixed. Methanol was removed from the mixture by distillation under reduced pressure. 10 mL of 10% hydrochloric acid in methanol was added, and the mixture was refluxed at 80 °C for 2 hours. Ethanol was then added, and this mixture was used as the sample for HPLC analysis.

[0121] Weigh 10 mg each of soybean saponin A (molecular weight: 474.72) and soybean saponin B (molecular weight: 458.73) into a 100 mL volumetric flask, dissolve them in ethanol, and dilute to volume to prepare a standard solution.

[0122] The contents of soybean saponin Ab (molecular weight: 1437.52) and soybean saponin Bb (molecular weight: 943.12) were calculated based on the molecular weight conversion of soybean saponin A and soybean saponin B.

[0123] [High Performance Liquid Chromatography Conditions]

[0124] Column: Inertsil ODS-2 5μm, φ2.0mm×150mm (GL Sciences).

[0125] Mobile phase: Acetonitrile / 1% acetic acid water = 7:3.

[0126] Flow rate: 0.2 mL / min.

[0127] Column temperature: 40℃.

[0128] Detection: UV 210nm.

[0129] Retention time: Saponin A 6.78 minutes, Saponin B 14.13 minutes.

[0130] content

[0131] Estrol 4.5 mg / g

[0132] daidzein 1.7 mg / g

[0133] Genistein 0.29 mg / g

[0134] 3.6 mg / g daidzein

[0135] Saponins 30mg / g

[0136] [Example 1]

[0137] Acesulfame potassium, aspartame, sucralose, sematrandez, monk fruit extract (containing 72% monk fruit saponin V), and stevia extract (containing more than 80.0% steviol glycosides) were added to the equol-containing soybean germ fermentation product obtained in Preparation Example 1, and the mixture was thoroughly mixed to obtain an equol-containing composition. Five participants tasted the equol-containing composition. It should be noted that the amount added was calculated using sugar to achieve an equivalent sweetness.

[0138] Because a sweet or bitter taste lingered in the mouth, the taste test was conducted while the participants rinsed their mouths with tap water as needed. The bitterness of the untreated participants was assigned a value of 5, and the sweetness a value of 1. The sweetness of the participants, who had added soybean germ ferment and an equal weight of sugar, was assigned a value of 5. The results were quantified across five stages. The results are shown in Table 1.

[0139] As shown in Table 1, while the addition of acesulfame potassium, aspartame, and sucralose provides sweetness, a bitter taste is also noticeable, indicating insufficient effectiveness. On the other hand, while sematrandrine and monk fruit extract do not provide much sweetness, the bitterness is reduced, suggesting their usefulness as masking agents.

[0140] [Table 1]

[0141]

[0142] [Example 2]

[0143] Except that the additive was changed to sematriol and its amount was altered to those shown in Table 2, the composition containing equol was obtained in the same manner as in Example 1. This composition was tasted by five participants, as in Example 1. The results are shown in Table 2.

[0144] Table 2 shows that increasing the amount of sematriol weakens the sweetness but reduces the bitterness. According to the participants who conducted the taste test, increasing the amount of sematriol results in a flavor closer to that of soybean flour.

[0145]

[0146] [Example 3]

[0147] Except that the additive was changed to monk fruit extract and its amount was altered to those shown in Table 3, the composition containing equol was obtained in the same manner as in Examples 1 and 2. This composition was tasted by five participants, as in Examples 1 and 2. The results are shown in Table 3.

[0148] As shown in Table 3, increasing the amount of monk fruit extract gradually increases the sweetness and decreases the bitterness. However, if the amount is increased, a bitterness different from that of soybean germ ferment containing equol will appear.

[0149]

[0150] [Example 4]

[0151] Except that the additives were set to aspartame and sematrandrol as shown in Table 4 and their amounts were changed to those shown in Table 4, the composition containing equol was obtained in the same manner as in Examples 1 to 3. This composition was tasted by five participants in the same manner as in Examples 1 to 3. The results are shown in Table 4.

[0152] Table 4 shows that increasing the amount of aspartame intensifies the sweetness and reduces the bitterness-suppressing effect caused by the addition of sematriol. Furthermore, Table 4, particularly Examples 4-3 to 4-7, shows that excessive sematriol results in a noticeable bitterness. It should be noted that, according to the reviewers, increasing the amount of aspartame results in a noticeable lingering sweetness. Additionally, according to the reviewers, the overall flavor is similar to that of soybean powder and sugar.

[0153] As can be seen from the above, when the amount of aspartame is 5 to 10 parts by weight, a moderate sweetness can be perceived, and when the amount of somalaconic sweetness is 2 to 7 parts by weight, it can mask the bitterness that remains afterward.

[0154] [Table 4]

[0155]

[0156] [Reference Example 2]

[0157] The estrol-containing compositions of Examples 4-4, which improved bitterness, were used in 1) rice cakes, 2) warabi mochi, 3) toast, 4) shiratama dumplings, and 5) ice cream for food consumption.

[0158] 1) Rice cake

[0159] Commercially available square-cut rice cakes were soaked in water and then heated in a microwave oven until softened. The estrol-containing composition from Examples 4-4, which improved bitterness, was then applied to the rice cakes and tasted by the participants. According to the participants, the rice cakes, resembling soybean flour, were delicious.

[0160] 2) Bracken cake

[0161] The estrol-containing composition from Examples 4-4, which improved the bitterness, was applied to commercially available warabi mochi and tasted by the participants. According to the participants, the taste was comparable to that of the soybean powder and sugar attached to the warabi mochi.

[0162] 3) Toast

[0163] One slice of commercially available staple bread (out of six) was toasted in a toaster and spread with margarine. The estrol-containing composition from Examples 4-4, which improves bitterness, was then applied to it, and the bread was tasted by the participants. According to the participants' evaluation, it tasted similar to toast sprinkled with soybean flour.

[0164] 4) White Jade Dumplings

[0165] Water was added to commercially available white jade powder and mixed thoroughly, then formed into balls approximately 3cm in size. These balls were placed in boiling water and scooped out once they floated. The estrol-containing composition from Example 4-4, which improved the bitterness, was then applied to these balls, and participants tasted them. According to the participants, no bitterness was detected; the balls resembled soybean flour white jade dumplings and were edible.

[0166] 5) Ice cream

[0167] The estrol-containing composition from Examples 4-4, which improved bitterness, was applied to commercially available vanilla ice cream and tasted by participants. According to the participants' evaluation, the vanilla flavor of the ice cream was Japanese-style and could be eaten without perceiving bitterness.

[0168] [Reference Example 3]

[0169] The estrol-containing compositions of Examples 4-4, which improved bitterness, were used in 1) gummies, 2) beverages, and 3) jellies, and attempts were made to consume them as dietary supplements.

[0170] 1) Gummy candy

[0171] Place 60 mL of water in a glass container, cover with plastic wrap, and heat in a microwave oven. Add 6 g of the equol-containing composition from Example 4-4 (which improved bitterness), 10 g of commercially available gelatin powder, and one tablespoon of sugar, and mix thoroughly. Pour the mixture into molds that have been lightly coated with salad oil and refrigerate for about 1 hour to allow it to solidify. After solidification, remove from the molds and have participants taste it. According to the participants, it is a soft candy with a soybean flour flavor and no noticeable bitterness.

[0172] 2) Beverages (soybean powder milk-based beverages)

[0173] Two g of the equol-containing composition from Examples 4-4, which improved bitterness, was added to 100 mL of commercially available milk and thoroughly mixed. The mixture was then tasted by participants. According to the participants, the milk had a soy flour flavor and no particularly noticeable bitterness.

[0174] 3) Jelly (soybean powder milk-like jelly)

[0175] Heat 100mL of the beverage prepared in step 2) above in a microwave oven, add 1.5g of commercially available gelatin powder, mix thoroughly, and refrigerate for about 1 hour to allow it to solidify. After solidification, the participants tasted it. According to the participants' evaluation, it was a milk jelly with a soybean flour flavor, and no particular bitterness was detected.

Claims

1. A composition containing equol, comprising at least one masking agent selected from the group consisting of semaphore and monk fruit extract and equol content.

2. The composition containing equadol according to claim 1, wherein, The masking agent is semathy.

3. The composition containing equadol according to claim 1, wherein, The composition containing estrol contains 0.1 to 20 parts by weight of the masking agent relative to 5.6 parts by weight of isoflavone.

4. The composition containing equadol according to claim 1, wherein, The equorum-containing composition contains saponins, and the equorum-containing composition contains 0.1 to 20 parts by weight of the masking agent relative to 30 parts by weight of the saponins.

5. The composition containing equadol according to claim 1, wherein, The composition containing equorum contains 0.1 to 20 parts by weight of the masking agent relative to 1000 parts by weight of the equorum content.

6. The composition containing equadol according to claim 1, wherein, The composition containing equadol further comprises at least one sweetener selected from the group consisting of aspartame, neotame, advansame, acesulfame potassium, stevia, curculigo protein, monetin, monosame, mirabilite protein, and strychnine.

7. The composition containing equadol according to claim 6, wherein, The sweetener is aspartame and / or acesulfame potassium.

8. The composition containing equadol according to claim 6, wherein, The sweetener is aspartame.

9. The composition containing equadol according to claim 6, wherein, The composition containing equol contains 3 to 20 parts by weight of the sweetener relative to 5.6 parts by weight of isoflavone.

10. The composition containing estrol according to claim 6, wherein, The equorum-containing composition contains saponins, and the equorum-containing composition contains 3 to 20 parts by weight of the sweetener relative to 30 parts by weight of saponins.

11. The composition containing equadol according to claim 6, wherein, The composition containing equol contains 3 to 20 parts by weight of the sweetener relative to 1000 parts by weight of the equol content.

12. A food product comprising the composition containing estrol according to any one of claims 1 to 11.

13. A method for preparing a composition containing estrol, comprising: (A) The process of preparing equadol-containing compounds; and (B) The step of adding and mixing at least one masking agent selected from the group consisting of semaphore and monk fruit extract to equol-containing compounds. This yields an equol-containing composition having at least one masking agent selected from the group consisting of semaphore and monk fruit extract, and an equol content.

14. The method according to claim 12, wherein, The equadol content is in liquid form. The liquid is subjected to step (B), followed by a step of drying the liquid.

15. The method according to claim 12, wherein, The equadol content is in solid form, and the solid substance is subjected to step (B).

16. The method according to any one of claims 13 to 15, wherein, Before, or approximately simultaneously with, or after step (B), there is the following step: (C) Add and mix a sweetener other than the masking agent, wherein the sweetener other than the masking agent is selected from at least one of the following groups: aspartame, neotame, advansame, acesulfame potassium, stevia, curculigo syrup, monetin, monosaccharide, mirabilite, and sucralose.

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