drinks

Abstract

To provide an isoflavone-containing beverage in which the characteristic flavor of isoflavones is effectively masked. [Solution] The beverage of the present invention contains isoflavones and excipients. Preferably, the isoflavones contain daidzein and genistein. Preferably, the mass ratio of daidzein to genistein is genistein:daidzein = 1:0.5 to 4.5. Preferably, the beverage further contains one or more selected from barley grass and protein.

Description

Technical Field

[0001] The present invention relates to a beverage containing isoflavone.

Background Art

[0002] In recent years, various health foods have been developed based on the increasing interest in health, and research has been conducted on various materials used in health foods. Isoflavone, a flavonoid contained in beans and the like, has a structure similar to estradiol, a type of female hormone, and has anti-estrogenic and estrogen-like effects. Epidemiological studies and intervention studies on soy isoflavone so far have suggested the preventive effect of hormone-dependent cancers such as breast cancer and prostate cancer due to the anti-estrogenic effect, and the improvement effect of climacteric disorders, postmenopausal osteoporosis, and hyperlipidemia due to the estrogen-like effect. (Patent Documents 1, 2)

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] As one of the general dosage forms of health foods, there is a beverage. However, since isoflavone has a unique flavor, there is a problem that it is difficult to drink from the viewpoint of flavor when formulated in a beverage.

Means for Solving the Problems

[0005] The inventors, while researching beverages containing isoflavones, discovered that the characteristic flavor of isoflavones is improved by incorporating excipients together with isoflavones into the beverage, leading to the completion of the present invention. In other words, the present invention provides a beverage containing isoflavones and excipients. [Effects of the Invention]

[0006] This invention can provide an isoflavone-containing beverage in which the characteristic flavor of isoflavones is effectively masked. [Modes for carrying out the invention]

[0007] The present invention will be described below based on its preferred embodiments.

[0008] The beverage of the present invention contains isoflavones and excipients.

[0009] (A) Isoflavones

[0010] Isoflavones are a type of polyphenol, specifically flavonoids with isoflavone (3-phenylchromone) as their basic structure. Isoflavones are known to be abundant in leguminous plants, with soybeans (genus Glycine in the legume family) and kudzu (genus Kudzu in the legume family) being well-known examples.

[0011] Isoflavones contained in soybeans include non-glycosides (aglycones) such as daidzein, genistein, and glycitein, as well as their glycosides, acetylated glycosides, and malonylated glycosides. Examples of the aforementioned glycosides include daidzin, genistin, and glycitin. Examples of the aforementioned acetylated glycosides include acetylgenistin, acetyldaidzin, and acetylglycitin. Examples of malonylated soy isoflavone glycosides include malonylgenistin, malonyldaidzin, and malonylglycitin.

[0012] Furthermore, isoflavones contained in kudzu flowers include tectorigenin, a non-glycoside (aglycone), and tectorigenin-7-O-xylosyl glucoside and tectoridin, which are glycosides.

[0013] In the present invention, it is preferable to use isoflavones derived from soybeans as the isoflavone, as this can enhance the health and beauty benefits associated with soybean-derived isoflavones.

[0014] Furthermore, among isoflavones, the inclusion of isoflavones in the present invention that are non-glycosides (aglycones) is preferable in that they readily exhibit a masking effect and have high dissolution properties. Moreover, using isoflavones in the non-glycosides (aglycones), which are in a form that can be absorbed in the intestines, makes it easier for the body to reliably utilize the isoflavones, and thus makes it easier to further enhance the health and beauty effects attributed to isoflavones, which is also preferable.

[0015] The agent of the present invention preferably contains one or more isoflavones selected from daidzein, genistein, and glycitein, in terms of masking effect and dissolution effect, and in particular preferably contains one or more selected from daidzein and genistein, and among these, it is preferable to contain daidzein and genistein, in terms of masking effect and dissolution effect. Furthermore, genistein is known to have estrogen-like effects. Daidzein is metabolized in the intestines to equol, an estrogen-like structure. Due to these estrogen-like effects, these isoflavones are known to alleviate menopausal symptoms and suppress the deterioration of tissues such as bones, skin, blood vessels, and hair, and to maintain their function. Therefore, by containing genistein and daidzein in the agent of the present invention, the estrogen-like effects of these components can be effectively exerted. In particular, the agent of the present invention is preferably found to contain daidzein, genistein, and glycitein in terms of masking and dissolution effects.

[0016] In the isoflavones used in the present invention, when daidzein and genistein are used in combination, the composition ratio of the two is not particularly limited, and they can be used in suitable combinations. However, in order to exert their health effects and to enhance the masking effect and ease of isoflavone dissolution described later, the mass ratio of daidzein to genistein is preferably genistein:daidzein = 1:0.5 to 4.5, more preferably 1:0.5 to 4.0, even more preferably 1:0.5 to 3.5, even more preferably 1:0.5 to 3.0, and even more preferably 1:0.5 to 2.5.

[0017] Furthermore, when daidzein and / or genistein are used in combination with glycitein, the preferred mass ratio of glycitein / daidzein is 0.001 or more and / or 10 or less, particularly 0.01 or more and / or 5 or less, and the preferred mass ratio of glycitein / genistein is 0.001 or more and / or 10 or less, particularly 0.01 or more and / or 5 or less. Furthermore, in addition to exhibiting its health benefits, it also has excellent masking effects and ease of isoflavone dissolution, as described later. Therefore, the ratio of the mass of glycitein to the total amount of daidzein and genistein is preferably 0.01 to 2.0, more preferably 0.02 to 1.0, even more preferably 0.03 to 0.6, even more preferably 0.04 to 0.3, even more preferably 0.05 to 0.23, particularly preferably 0.05 to 0.14, and especially preferably 0.06 to 0.13.

[0018] As shown in the examples described later, the beverage of this disclosure contains (A) isoflavones along with (B) excipients, which not only masks the flavor characteristic of isoflavones but also promotes the dissolution of isoflavones into the beverage. Due to this action, the amount of isoflavones dissolved in the beverage of this disclosure increases, resulting in improved absorption of isoflavones upon ingestion. Furthermore, even if the isoflavones that settle at the bottom cannot be consumed, the isoflavones remain dissolved in the liquid, allowing for sufficient intake of nutrients. Through these actions, the health benefits of using isoflavones in this disclosure can be further enhanced.

[0019] The proportion of isoflavones in the beverage of the present invention is not particularly limited, but from the viewpoint of better exhibiting the health effects of isoflavones, it is preferable to include them in an amount of 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.008% by mass or more, and particularly preferably 0.01% by mass or more. An isoflavone content of above the lower limit is preferable in that it provides excellent health effects due to isoflavones. In this context, "in the beverage" refers to the amount in the beverage at the time of consumption, and in the case of a powdered beverage, it refers to the amount when mixed with liquid (e.g., water) in the recommended ratio to make a fluid beverage.

[0020] The proportion of isoflavones in the beverage of the present invention is not particularly limited, but it is preferable that the proportion be 0.5% by mass or less in the beverage in terms of excellent masking effect. From this viewpoint, the proportion of isoflavones in the beverage is preferably 0.4% by mass or less, more preferably 0.2% by mass or less, and even more preferably 0.15% by mass or less.

[0021] The blending ratio of isoflavones in the beverage of the present invention is not particularly limited, but it is preferably blended in an amount of 0.01% by mass or more, more preferably 0.02% by mass or more, still more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more in the solid content of the beverage. The blending amount of isoflavones being not less than the above lower limit is preferable in terms of the excellent health and beauty effects caused by isoflavones and the drinkability of the beverage. The solid content is the total amount of components excluding water. When the beverage is a powder beverage, the upper and lower limits of the preferable amounts of each component in the powder beverage are the same as the upper and lower limits of the preferable amounts of each component in the solid content of the beverage described in this specification.

[0022] In the isoflavones used in the present invention, in addition to exerting health effects, from the viewpoints of masking effect and elution effect, the total amount ratio of daidzein, genistein, and glycitein in the total amount of isoflavones is preferably blended in an amount of 1% by mass or more, preferably 10% by mass or more, more preferably 25% by mass or more, still more preferably 50% by mass or more, even more preferably 60% by mass or more, and most preferably 80% by mass or more. In the isoflavones used in the present invention, in addition to exerting health effects, from the viewpoint of the balance of hardness and tableting property, the ratio of daidzein in the total amount of isoflavones is preferably blended in an amount of 0.1% by mass or more, preferably 1% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, even more preferably 30% by mass or more, and most preferably 35% by mass or more. Also, the ratio of daidzein in the total amount of isoflavones is preferably blended in an amount of 97% by mass or less, more preferably 90% by mass or less, still more preferably 80% by mass or less, still more preferably 70% by mass or less, and particularly preferably 60% by mass or less. The proportion of genistein in the total amount of isoflavones is preferably blended in an amount of 0.1% by mass or more, preferably 1% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, even more preferably 30% by mass or more, and most preferably 35% by mass or more. Further, the proportion of genistein in the total amount of isoflavones is preferably blended in an amount of 97% by mass or less, more preferably 90% by mass or less, still more preferably 80% by mass or less, even more preferably 70% by mass or less, and particularly preferably 60% by mass or less. The proportion of glycitein in the total amount of isoflavones is preferably blended in an amount of 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 1% or more, still more preferably 3% by mass or more, and even more preferably 5% by mass or more. Further, the proportion of genistein in the total amount of isoflavones is preferably blended in an amount of 97% by mass or less, more preferably 90% by mass or less, still more preferably 80% by mass or less, even more preferably 40% by mass or less, and particularly preferably 20% by mass or less.

[0023] The blending ratio of isoflavones in the beverage of the present invention is not particularly limited, but in the solid content of the beverage, it is preferably 10.0% by mass or less in terms of excellent masking effect. From this perspective, the blending ratio of isoflavones in the beverage is more preferably 8.0% by mass or less, still more preferably 6.0% by mass or less, even more preferably 5.0% by mass or less, and particularly preferably 3.5% by mass or less.

[0024] When the beverage of the present invention contains daidzein, its blending ratio is not particularly limited, but preferably 0.0001% by mass or more in the beverage, more preferably 0.001% by mass or more, still more preferably 0.002% by mass or more, and preferably 0.5% by mass or less, more preferably 0.2% by mass or less, and still more preferably 0.1% by mass or less.

[0025] When the beverage of the present invention contains daidzein, the proportion of daidzein is not particularly limited, but it is preferably 0.003% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.08% by mass or more, preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 2% by mass or less, relative to the solid content of the beverage.

[0026] When the beverage of the present invention contains genistein, the proportion of genistein is not particularly limited, but it is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more, even more preferably 0.002% by mass or more, preferably 0.5% by mass or less, more preferably 0.2% by mass or less, and even more preferably 0.1% by mass or less.

[0027] When the beverage of the present invention contains genistein, the proportion of genistein is not particularly limited, but preferably it can be 0.003% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.08% by mass or more, preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 2% by mass or less, relative to the solid content of the beverage.

[0028] When the beverage of the present invention contains glycysteine, the proportion of glycysteine ​​is not particularly limited, but preferably it can be 0.0001% by mass or more, more preferably 0.0005% by mass or more, even more preferably 0.0008% by mass or more, preferably 0.5% by mass or less, more preferably 0.2% by mass or less, and even more preferably 0.1% by mass or less in the beverage.

[0029] When the beverage of the present invention contains glycysteine, the proportion of glycysteine ​​is not particularly limited, but it can be preferably 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, preferably 5% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less, relative to the solid content of the beverage.

[0030] (B) Excipients The beverage of the present invention contains (B) an excipient. Examples of excipients include additives added to a solid formulation for the purpose of molding, increasing volume, or diluting. However, this does not limit the beverage of the present invention to a solid form. In the present invention, the excipient contributes to masking the characteristic flavor of isoflavones and can also promote the elution of isoflavones. Examples of excipients used in the present invention include dextrins, sugars, starches, and their derivatives.

[0031] As for the dextrin, one with a DE of 4 or higher is preferred, one with a DE of 6 or higher is more preferred, and one with a DE of 8 or higher is particularly preferred. Furthermore, one with a DE of 15 or lower is preferred, and one with a DE of 10 or lower is more preferred.

[0032] Examples of sugars include sugar alcohols, lactose, and oligosaccharides.

[0033] Sugar alcohols include monosaccharide alcohols, disaccharide alcohols, and alcohols of three or more sugars. Examples of monosaccharide alcohols include tetriitol (such as erythritol), pentitol (such as xylitol), hexitol (such as D-glucitol / sorbitol), cyclitol (such as inositol), and mannitol. Examples of disaccharide alcohols include reduced maltose (maltitol), lactitol, and reduced palatinose (isomalto). Examples of alcohols of three or more sugars include maltotriitol, isomalttriitol, and panitol. As a sugar alcohol, reduced maltose is particularly preferred due to its excellent masking effect.

[0034] Examples of oligosaccharides include those with three to twenty saccharides, preferably those with three to ten saccharides, and more preferably those with three to six saccharides. Specifically, examples include raffinose, maltotriose, melegitose, gentianose, acarbose, stachyose, galactooligosaccharides, fructooligosaccharides, mannan-oligosaccharides, isomaltoligosaccharides (isomaltotriose, panose), xylooligosaccharides, soybean oligosaccharides, nigerooligosaccharides, and lactulose oligosaccharides. In particular, isomaltoligosaccharides are preferred due to their availability and excellent masking effect.

[0035] Natural starch is one example of starch. Sources of starch include corn, potato, kudzu, tapioca, sweet potato, rice, wheat, barley, yam, and taro.

[0036] Examples of starch derivatives include modified starch, oxidized starch, enzyme-treated starch, pregelatinized starch, phosphate starch, phosphate distarch, acetate starch, octenyl succinate starch, glycerol distarch, carboxymethyl starch, hydroxypropyl starch, bridged starch, soluble starch, grafted starch, and sodium carboxymethyl starch.

[0037] In particular, in the present invention, it is preferable to use one or more selected from dextrin and sugars as (B) excipients, in terms of excellent masking effect and improved isoflavone elution, it is more preferable to use at least one selected from dextrin, sugar alcohols and oligosaccharides, it is even more preferable to use at least one selected from dextrin, reduced maltose, maltose and oligosaccharides, and it is even more preferable to use at least one or two or more selected from dextrin, reduced maltose and oligosaccharides. In particular, the present invention prefers the use of dextrin, and especially prefers the use of dextrin in combination with one or more selected from reduced maltose, starch, and oligosaccharides. When dextrin is used in combination with one or more selected from reduced maltose, starch, and oligosaccharides, the mass ratio of the two is preferably, for example, 1:0.01 to 100, and more preferably 0.1 to 10.

[0038] From the standpoint of providing excellent masking effects for beverages and promoting the dissolution of isoflavones, the content of excipient (B) in the beverage of the present invention is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably 1.0% by mass or more, and particularly preferably 1.5% by mass or more.

[0039] In order to ensure sufficient isoflavones and enhance their effects, as well as to improve the drinkability of the beverage, the content of (B) excipient in the beverage of the present invention is preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 6% by mass or less, and particularly preferably 3% by mass or less.

[0040] From the standpoint of providing excellent masking effects for beverages and promoting the dissolution of isoflavones, the content of excipient (B) in the solid content of the beverage of the present invention is preferably 10% by mass or more, more preferably 30% by mass or more, even more preferably 50% by mass or more, and particularly preferably 60% by mass or more.

[0041] In order to ensure a sufficient amount of isoflavones and enhance their effects, as well as to improve the drinkability of the beverage, the content of (B) excipient in the solid content of the beverage of the present invention is preferably 99.999% by mass or less, preferably 99.99% by mass or less, and particularly preferably 99.9% by mass or less.

[0042] Furthermore, in terms of excellent masking effect for beverages and promotion of isoflavone dissolution, the ratio of the mass of (B) excipient to the mass of (A) isoflavone in the beverage of the present invention ((B) / (A)) is preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, and particularly preferably 25 or more. Also, the above ratio ((B) / (A)) is preferably 400 or less, more preferably 350 or less, even more preferably 300 or less, and particularly preferably 200 or less.

[0043] When the beverage of the present invention contains dextrin, the amount is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more, from the viewpoint of masking the flavor characteristic of isoflavones and improving the elution of isoflavones. Furthermore, the amount of dextrin is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 4% by mass or less, from the viewpoint of masking the flavor characteristic of isoflavones and improving the elution of isoflavones.

[0044] When the beverage of the present invention contains dextrin, the amount is preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 40% by mass or more, from the viewpoint of masking the flavor characteristic of isoflavones and the elution properties of isoflavones, of the solid content of the beverage. Furthermore, the amount of dextrin is preferably 99.99% by mass or less, and even more preferably 99.9% by mass or less, of the solid content of the beverage.

[0045] When the beverage of the present invention contains sugar alcohols, the amount is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more, from the viewpoint of masking the flavor characteristic of isoflavones and the elution properties of isoflavones. Furthermore, the amount of sugar alcohol is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 4% by mass or less, from the viewpoint of masking the flavor characteristic of isoflavones and the elution properties of isoflavones.

[0046] When the beverage of the present invention contains sugar alcohols, from the viewpoint of masking and isoflavone elution, the amount is preferably 1% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more, relative to the solid content of the beverage. Furthermore, the amount of sugar alcohol is preferably 80% by mass or less, and even more preferably 70% by mass or less, relative to the solid content of the beverage.

[0047] If the beverage of the present invention contains starch, the amount is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more, from the viewpoint of masking the flavor characteristic of isoflavones and the elution of isoflavones. Furthermore, the amount of starch is preferably 10% by mass or less, more preferably 6% by mass or less, and even more preferably 3% by mass or less, from the viewpoint of masking the flavor characteristic of isoflavones and the elution of isoflavones.

[0048] If the beverage of the present invention contains starch, from the viewpoint of masking and isoflavone elution, the amount is preferably 1% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more, of the solid content of the beverage. Furthermore, the amount of starch is preferably 80% by mass or less, and even more preferably 70% by mass or less, of the solid content of the beverage.

[0049] If the beverage of the present invention contains oligosaccharides, the amount is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more. Furthermore, the amount of oligosaccharides in the beverage is preferably 10% by mass or less, more preferably 6% by mass or less, and even more preferably 3% by mass or less.

[0050] When the beverage of the present invention contains oligosaccharides, from the viewpoint of masking and isoflavone elution, the amount is preferably 1% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more, relative to the solid content of the beverage. Furthermore, the amount of oligosaccharides is preferably 80% by mass or less, and even more preferably 70% by mass or less, relative to the solid content of the beverage.

[0051] The beverage of the present invention is preferable in that it contains (C) vitamins, as this enhances the masking effect of the isoflavone-specific flavor in the beverage and improves the elution of isoflavones. Furthermore, since vitamins are essential components for the body, it is preferable to separately include vitamins in addition to (A) isoflavones from the viewpoint of nutritional intake. As for the vitamins to be included, for example, a vitamin preparation containing vitamins in high purity (e.g., 80% by mass or more) may be used. Vitamins are a general term for organic compounds other than carbohydrates, proteins, and lipids that are essential nutrients for the survival and growth of living organisms but cannot be synthesized in sufficient quantities within the organism's body. They are classified into water-soluble vitamins and fat-soluble vitamins.

[0052] Examples of water-soluble vitamins include vitamins B and C. Vitamins belonging to the vitamin B group include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, pyridoxine), vitamin B7 (biotin), vitamin B9 (folic acid), and vitamin B12 (cyanocobalamin). These vitamins may be the components in parentheses, or salts or derivatives of the components in parentheses. These may be used individually or in combination of two or more.

[0053] Examples of fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and their salts and derivatives. These may be used individually or in combination of two or more.

[0054] Examples of the aforementioned derivatives include disulfide-modified compounds and acylated compounds. Examples of salts include nitrates and hydrochlorides.

[0055] Examples of thiamine derivatives include bisthiamine, thiamine disulfide (TDS), thiamine dicetyl sulfate, benfotiamine (BTMP), prosultiamine (TPD), fursultiamine (TTFD), bisbentiamine (BTDS), sicotiamine (CCT), octotiamine (TATD), allithiamine, thiamine propyl disulfide, thiamine tetrahydrofurfuryl disulfide (TPFD), dicethiamine (DCET), bisbutiamine, bisibthiamine (DBT), thiamine monophosphate disulfide, thiamine pyrophosphate, sicotiamine, thiamine ethyl disulfide, and thiamine propyl disulfide. Examples of salts of thiamine and its derivatives include thiamine hydrochloride, thiamine nitrate, bisthiamine nitrate, dicethiamine hydrochloride, and fursultiamine hydrochloride.

[0056] Another example of a pyridoxine salt is pyridoxine hydrochloride.

[0057] When vitamins are used in the beverage of the present invention, it is preferable to use water-soluble vitamins in order to mask the characteristic flavor of isoflavones, and among these, at least one selected from vitamin B is preferred, and in particular at least one selected from vitamin B1 and vitamin B6 is preferred, and especially it is preferable to contain a combination of vitamin B1 and vitamin B6.

[0058] When vitamins are used in the beverage of the present invention, the amount is preferably 0.0001% by mass or more, more preferably 0.0005% by mass or more, and most preferably 0.001% by mass or more, in terms of masking the characteristic flavor of isoflavones and elution. Furthermore, the amount of vitamins is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, even more preferably 0.03% by mass or less, and particularly preferably 0.01% by mass or less, in the beverage.

[0059] When vitamins are used in the beverage of the present invention, from the viewpoint of masking the characteristic flavor of isoflavones and their elution properties, the amount is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, and particularly preferably 0.05% by mass or more, relative to the solid content of the beverage. Furthermore, the amount of vitamins is preferably 3% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less, and particularly preferably 0.6% by mass or less, relative to the solid content of the beverage.

[0060] From the standpoint of masking the flavor characteristic of isoflavones, in the beverage of the present invention, the ratio of the mass of (C) vitamins to the mass of (A) isoflavones ((C) / (A)) is preferably 0.001 or more, more preferably 0.01 or more, and even more preferably 0.05 or more. Furthermore, the above ratio ((C) / (A)) is preferably 10 or less, more preferably 5 or less, and even more preferably 1 or less.

[0061] When vitamin B1 and B6 are used in combination in the beverage of the present invention, from the viewpoint of masking the flavor characteristic of isoflavones, the mass ratio of vitamin B1:B6 is preferably 100:10 or higher, more preferably 100:50 or higher, and particularly preferably 100:100 or higher. Furthermore, when vitamin B1 and B6 are used in combination, from the viewpoint of masking the flavor characteristic of isoflavones, the mass ratio of vitamin B1:B6 is preferably 100:600 or lower, more preferably 100:500 or lower, and particularly preferably 100:400 or lower.

[0062] The beverage of the present invention preferably contains (D) young barley grass because it enhances the masking effect of the characteristic flavor of isoflavones. Barley grass may include the stems.

[0063] Barley grass is preferably in powder form. The barley grass powder may be juice powder or extract powder, but it is preferable that it be a dried powder (hereinafter also referred to as "dried and pulverized powder") obtained by drying and pulverizing barley grass, as this has a greater masking effect on the flavor characteristic of isoflavones. Furthermore, dried and pulverized powder is also preferable because it is superior to juice powder or extract powder in terms of dietary fiber, minerals, and vitamins. The dried powder may also be granulated.

[0064] Conventional known methods can be used to obtain dried and pulverized barley grass powder. One such method involves combining drying and pulverizing processes for the barley grass. While either drying or pulverizing can be performed first, drying first is preferable for manufacturing efficiency. The drying and pulverizing process may further combine the drying and pulverizing processes with one or more additional processes selected from blanching, sterilization, and other treatments as needed. Furthermore, while the pulverizing process may be performed once or in combination of two or more processes, it is preferable for manufacturing efficiency to combine coarse pulverization with fine pulverization.

[0065] Blanching is a process used to maintain the vibrant green color of young barley leaves, and methods of blanching include hot water treatment and steaming.

[0066] Furthermore, while the drying process is not particularly limited, it is preferable to dry the barley grass so that its moisture content is 10% by mass or less, and more preferably 5% by mass or less. This drying process can be carried out by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, or freeze-drying.

[0067] Furthermore, the crushing process may involve crushing the leaves using crushing equipment and tools such as crushers, mills, blenders, stone mills, and jet mills, in any method commonly used by those skilled in the art. The crushed green stems and leaves may be sieved as needed.

[0068] The green barley grass obtained as described above may be processed into granules. If processed into granules, granulation methods include fluidized bed granulation, extrusion granulation, tumbling granulation, and agitation granulation.

[0069] When the beverage of the present invention contains young barley grass, it is more preferable that the proportion of young barley grass in the beverage of the present invention be 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.1% by mass or more, and particularly preferably 0.3% by mass or more, in terms of masking the flavor characteristic of isoflavones and promoting the dissolution of isoflavones. When the beverage of the present invention contains young barley grass, it is preferable that the proportion of young barley grass in the beverage of the present invention be 10% by mass or less, more preferably 6% by mass or less, more preferably 4% by mass or less, even more preferably 2% by mass or less, and particularly preferably 1% by mass or less, in order to easily obtain the flavor masking effect characteristic of isoflavones.

[0070] When the beverage of the present invention contains barley grass, it is preferable that the proportion of barley grass in the solid content of the beverage of the present invention be 0.3% by mass or more, more preferably 1% by mass or more, even more preferably 5% by mass or more, and particularly preferably 10% by mass or more, in terms of excellent masking effect. When the beverage of the present invention contains young barley grass, it is preferable that the proportion of young barley grass in the solid content of the beverage of the present invention be 70% by mass or less, in order to easily obtain the flavor masking effect characteristic of isoflavones, more preferably 60% by mass or less, even more preferably 50% by mass or less, and particularly preferably 40% by mass or less.

[0071] In terms of masking the flavor characteristic of isoflavones, the ratio of the mass of (D) young barley grass to the mass of (A) isoflavones in the beverage of the present invention ((D) / (A)) is preferably 0.01 or more, more preferably 0.1 or more, even more preferably 1 or more, and still more preferably 10 or more. Furthermore, the above ratio ((D) / (A)) is preferably 200 or less, more preferably 100 or less, and still more preferably 80 or less.

[0072] The beverage of the present invention is preferable to contain (E) protein in terms of its excellent masking effect on the unique flavor of isoflavones and its ability to promote the dissolution of isoflavones. Examples of protein include collagen, milk protein (sometimes called "milk-derived protein"), soy protein (sometimes called "soy-derived protein"), seed protein (sometimes called "seed-derived protein"), and seafood protein (sometimes called "seafood-derived protein"). Examples of milk protein include whole milk powder, skim milk powder, buttermilk powder, whey protein (WPC: Whey Protein Concentrate, WPI: Whey Protein Isorate), concentrated milk protein (MPC: Milk Protein Concentrate), isolated milk protein (MPI: Milk Protein Isorate), and casein protein. Examples of soy protein include isolated soy protein, concentrated soy protein, and soy peptides. Concentrated soy protein is a powder obtained by concentrating and drying the protein and okara from defatted soybeans. Isolated soy protein is a powder obtained by separating the protein from defatted soybeans and drying it. For example, after defatting soybeans, if acid is added to the soy milk obtained by extracting with water, whey and curd will be produced. The curd portion is separated by centrifugation or filtration, neutralized, dried, and ground. These proteins may be in granular or non-granular form. If they are granular, granulation methods include fluidized bed granulation, extrusion granulation, rolling granulation, and agitation granulation.

[0073] Among these, in the present invention, it is preferable to include at least one selected from soy protein or milk protein in terms of masking the unique flavor of isoflavones and promoting the elution of isoflavones, and it is particularly preferable to include at least one selected from soy protein or whey protein.

[0074] If the beverage of the present invention contains protein, it is more preferable that the proportion of protein in the beverage of the present invention be 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.1% by mass or more, and particularly preferably 0.3% by mass or more, in terms of masking the flavor characteristic of isoflavones and promoting the dissolution of isoflavones. When the beverage of the present invention contains protein, it is preferable that the proportion of protein in the beverage of the present invention be 10% by mass or less, more preferably 6% by mass or less, more preferably 4% by mass or less, even more preferably 2% by mass or less, and particularly preferably 1% by mass or less, in order to easily obtain the flavor masking effect characteristic of isoflavones.

[0075] When the beverage of the present invention contains protein, it is preferable that the proportion of protein in the solid content of the beverage of the present invention be 0.3% by mass or more, more preferably 1% by mass or more, even more preferably 5% by mass or more, and particularly preferably 10% by mass or more, in terms of excellent masking effect. When the beverage of the present invention contains protein, it is preferable that the proportion of protein in the solid content of the beverage of the present invention be 70% by mass or less, in order to easily obtain the flavor masking effect characteristic of isoflavones, more preferably 60% by mass or less, even more preferably 50% by mass or less, and particularly preferably 40% by mass or less.

[0076] In terms of masking the flavor characteristic of isoflavones, the ratio of the mass of (E) protein to the mass of (A) isoflavones in the beverage of the present invention ((E) / (A)) is preferably 0.01 or more, more preferably 0.1 or more, even more preferably 1 or more, and still more preferably 10 or more. Furthermore, the above ratio ((E) / (A)) is preferably 200 or less, more preferably 100 or less, and still more preferably 80 or less.

[0077] The pH of the beverage of the present invention is particularly preferably 4.0 or higher at 25°C, more preferably 4.5 or higher, and particularly preferably 5.0 or higher. Furthermore, the pH of the beverage of the present invention may be 10.0 or lower at 25°C, but 9.0 or lower is preferable in terms of the beverage's storage stability, and 8.0 or lower is particularly preferable. If the beverage is a powder beverage, the pH of the beverage of the present invention is the pH when it is mixed with water in the recommended ratio to form a fluid beverage. If the product label does not specify the ratio to be mixed with liquid, the pH of the mixture obtained by mixing 3g with 97g of water shall be used.

[0078] The beverage of the present invention may contain other ingredients besides (A) isoflavones, (B) excipients, (C) vitamins, (D) barley grass powder, and (E) protein. Examples of such other ingredients include dietary fiber such as water-soluble dietary fiber and insoluble dietary fiber, vitamins, minerals, plants or plant products, algae, lactic acid bacteria, yeast and other microorganisms. Furthermore, as needed, sweeteners, acidulants, colorants, thickeners, glazing agents, excipients, nutritional supplements, binders, lubricants, stabilizers, diluents, bulking agents, emulsifiers, food additives, seasonings, etc., which are commonly used in the food industry.

[0079] The beverages of the present invention can take the form of powdered beverages or packaged beverages. Powdered beverages refer to powdered processed foods (including quasi-drugs and pharmaceuticals) that consumers mix with liquids such as water, hot water, milk, or soy milk before consumption. Packaged beverages refer to beverages that are pre-sealed as liquid in PET bottles, cans, glass bottles, paper cartons, etc. Among these forms, the beverages of the present invention are preferably powdered beverages because the characteristic flavor of isoflavones is easily masked, they can be stored for a long period of time without taking up much space, and they can be prepared when needed. In the case of the present invention as a powdered beverage, the concentration in the beverage refers to the concentration when the recommended amount is suspended in a liquid such as water and consumed as a beverage.

[0080] Powdered beverages may include powdered plants or their derived substances, powdered animals or their derived substances, powdered bacteria such as lactic acid bacteria, bifidobacteria, and yeast or their derived substances, powdered fungi or their derived substances, or powdered seaweed or its derived substances. Specifically, examples of powdered beverages include green juice, smoothies, protein drinks, powdered milk, coffee (regular coffee, instant coffee, café au lait, etc.), tea (green tea, black tea, oolong tea, milk tea, etc.), cocoa, soup, miso soup, seasonings, alcohol, and oil.

[0081] The beverage of the present invention may be in the form of a functional food or beverage, which is a food or beverage having a certain function on the living body, or may be incorporated into a functional food or beverage. Functional foods and beverages include, for example, so-called health foods such as foods for specified health uses, foods with functional claims, foods with nutritional function, foods with health function, foods for special uses, nutritional supplements, health supplements, supplements, and beauty foods; and foods for specific individuals such as foods for infants, foods for pregnant women, and foods for the elderly. Furthermore, functional foods and beverages include health foods to which health claims based on the Codex Alimentarius (FAO / WHO Joint Food Standards Committee) food standards apply.

[0082] Preferred embodiments of the present invention include, for example, the following: [1] A beverage containing (A) isoflavones and (B) excipients. [2] (A) The beverage according to [1], wherein the isoflavones include daidzein and genistein. [3] The beverage described in [1] or [2], wherein the mass ratio of daidzein to genistein is genistein:daidzein = 1:0.5 to 4.5. [4] A beverage according to any one of items [1] to [3], further containing (D) young barley grass or (E) protein. [5] (A) A beverage according to any one of items [1] to [4], wherein the isoflavone content is 0.01% by mass or more and 10.0% by mass or less, preferably 0.1% by mass or more and 3.5% by mass, in the solid content of the beverage. [6] (B) A beverage according to any one of items [1] to [5], wherein the excipient comprises one selected from dextrin, lactose, sugar alcohol, oligosaccharide, starch, and starch derivative. [7] (B) A beverage according to any one of items [1] to [6], wherein the excipient content is 0.1% by mass or more and 10% by mass or less, preferably 0.1 to 3.5% by mass. [8] Furthermore, any beverage described in any one of items [1] to [7] that contains (C) vitamin. [9] (C) The beverage described in [8], wherein the vitamin C is one or more selected from vitamin B1 and vitamin B6.

[10] The beverage according to [8] or [9], wherein the content of (C) vitamin is 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass.

[11] (D) A beverage according to any one of items [4] to

[10] , wherein the barley grass content is 0.001 to 10% by mass, preferably 0.01 to 1.0% by mass.

[12] (E) A beverage as described in any one of items [4] to

[10] , wherein the protein contains either soy protein or whey protein.

[13] (E) A beverage according to any one of items [4] to

[10] or

[12] , wherein the protein content is 0.001 to 10% by mass, preferably 0.01 to 1.0% by mass.

[14] A beverage according to any one of items [1] to

[13] , wherein the pH at 25℃ is 4.0 to 10.5, preferably 5.0 to 8.0.

[15] A powdered beverage as described in any one of items [1] to

[14] . [Examples]

[0083] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to these examples. [Isoflavones] For the daidzein used, we used commercially available daidzein powder (derived from soybeans). For the genistein used, we used commercially available genistein powder (derived from soybeans). For the glycitein used, we used commercially available glycitein powder (derived from soybeans).

[0084] Preparation of young barley grass As the barley grass, barley grass powder produced by the method described in Patent No. 3277181 was used. Specifically, harvested barley grass was blanched with hot water, dried until the moisture content was 5% by mass or less, coarsely ground, and then heated at 110°C or higher and finely ground to produce the barley grass powder.

[0085] Other ingredients listed in Tables 1 and 2 included dextrin with a DE of 9.0, corn-derived starch, and isomaltoligosaccharide. Thiamine hydrochloride was used as the vitamin B1. Pyridoxine hydrochloride was used as the vitamin B6. Commercially available WPC (whey protein concentrate) was used as the whey protein.

[0086] <Test 1> (Comparative Example 1, Examples 1-17) (Preparation of beverages) The raw materials were mixed according to the proportions shown in Tables 1 and 2, and 3g portions were filled into individual packets to prepare powdered beverages. Each prepared powdered beverage was added to water and stirred with a stirrer for 20 seconds to remove any clumps, yielding 100g of the liquid beverages for Examples 1-17. For Comparative Example 1, daidzein, genistein, and glycitein were mixed with water according to the proportions shown in Table 1 to obtain the liquid beverage for Comparative Example 1.

[0087] [Evaluation: Masks the flavor of isoflavones] Five panelists with knowledge and experience in sensory evaluation consumed the liquid beverages and conducted sensory evaluations according to the following criteria. <Scoring Criteria> 5: It tastes delicious, with absolutely no hint of the characteristic flavor of isoflavones. 4. The characteristic flavor of isoflavones has been significantly reduced, and there is no unpleasant taste. 3. The characteristic flavor of isoflavones has been reduced, so it is not particularly unpleasant. 2: It has a flavor characteristic of isoflavones, but it is an acceptable level of unpleasantness. 1: The strong, distinctive flavor of isoflavones is unpleasant.

[0088] [Table 1]

[0089] [Table 2]

[0090] As shown in Tables 1 and 2, it can be seen that the characteristic flavor of (A) isoflavones was masked by the addition of (B) excipients. Furthermore, the addition of (C) vitamin B1 or (C) vitamin B6 enhances the masking effect (Examples 11-12), and it can be seen that the characteristic flavor of isoflavones is further improved. When both vitamin B1 and B6 are included (Examples 13-15), the masking effect is particularly excellent. In addition, the addition of (D) barley grass and (E) protein further improves the characteristic flavor of isoflavones (Examples 16-17).

[0091] <Exam 2> (Comparative Example 2, Examples 18-24) (Preparation of beverages) The raw materials were mixed according to the proportions shown in Table 4, and 3g portions were filled into individual packets to prepare powdered beverages. Each prepared powdered beverage was added to water and stirred with a stirrer for 20 seconds to remove any clumps, yielding 100g of the liquid beverages for Examples 18-24. For Comparative Example 2, daidzein, genistein, and glycitein were mixed with water according to the proportions shown in Table 4 to obtain the liquid beverage for Comparative Example 2.

[0092] [Evaluation: Isoflavone elution properties] The manufactured liquid beverage was subjected to sonication for 10 minutes, and then filtered through a 0.45 μm membrane filter to obtain the high-performance liquid chromatography (HPLC) sample solution. The obtained sample solution was subjected to HPLC measurement under the following conditions to determine the amount of isoflavones in the sample solution.

[0093] (HPLC conditions) Detector: UV detector (264nm) Analytical column: YMC-Pack ODS AMl2S05-2546WT 4.6mm [inner diameter] x 250mm [length] Column temperature: 35℃ Injection volume: 10μL Flow rate: 1.0mL / min Mobile phase: Solution A - Acetonitrile / water / acetic acid mixture (15:85:0.1 v / v / v) Solution B: Acetonitrile / water / acetic acid mixture (35:65:0.1 v / v / v) Gradient conditions: [Table 3]

[0094] [Table 4]

[0095] As shown in Table 4, it can be seen that the elution properties of isoflavones are improved when (A) isoflavones are combined with (B) excipients. Furthermore, it can be seen that the elution properties of isoflavones are further improved when (C) vitamins are also included.

[0096] In the same manner as in Example 1, the raw materials were mixed according to the proportions shown in Table 5 below, and 3g portions were filled into individual packets to prepare powdered beverages. Each prepared powdered beverage was added to water and stirred with a stirrer for 20 seconds to remove any clumps, yielding 100g of the liquid beverages for Examples 25-33. The beverages for Examples 25-33 had their characteristic isoflavone flavor masked, and the characteristic isoflavone flavor was improved. In particular, those with a mass ratio of daidzein to genistein of 1:0.7 to 2.5 showed improved isoflavone flavor.

[0097] [Table 5]

[0098] In the same manner as in Example 1, the raw materials were mixed according to the proportions shown in Table 6 below, and 3g portions were filled into individual packets to prepare powdered beverages. Each prepared powdered beverage was added to water and stirred with a stirrer for 20 seconds to remove any clumps, yielding 100g of the liquid beverages of Examples 34-41. The beverages of Examples 31-41 had their characteristic isoflavone flavor masked, and the characteristic isoflavone flavor was improved. In particular, a glycitein / (daidzein + genistein) mass ratio of 0.05-0.2 was excellent.

[0099] [Table 6]

[0100] In the same manner as in Example 1, the raw materials were mixed according to the proportions shown in Table 7 below, and 3g portions were filled into individual packets to prepare powdered beverages. Each of the prepared powdered beverages was added to water and stirred with a stirrer for 20 seconds to remove any clumps, yielding 100g of the liquid beverages for Examples 42-48. The beverages for Examples 42-48 had their characteristic isoflavone flavor masked, and the characteristic isoflavone flavor was improved.

[0101] [Table 7] [Industrial applicability]

[0102] The beverage of the present invention contains isoflavones, which have excellent health and beauty benefits, and the characteristic flavor of isoflavones is effectively masked, making it highly industrially applicable.

Claims

1. A beverage containing isoflavones and excipients.

2. The beverage according to claim 1, wherein the isoflavone comprises daidzein and genistein.

3. The beverage according to claim 2, wherein the mass ratio of daidzein to genistein is genistein:daidzein = 1:0.5 to 4.

5.

4. Furthermore, the beverage according to any one of claims 1 to 3, further containing one or more selected from barley grass and protein.

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