Packaged black bean tea beverage and method for adjusting the flavor of packaged black bean tea beverage

Abstract

We provide a packaged black bean tea beverage that can suppress flavors such as grassy or burnt odors, and lingering astringency and bitterness. [Solution] The packaged black bean tea beverage is characterized by containing at least isoflavones, having a high proportion of water-soluble isoflavones, a ratio of acetylated isoflavones to total isoflavones (acetylated isoflavones / total isoflavones) of 0.30 to 0.50, and a ratio of the sum of potassium (K) and magnesium (Mg) to the sum of sodium (Na) and calcium (Ca) ((K+Mg) / (Na+Ca)) of 1.0 to 3.5.

Description

TECHNICAL FIELD

[0001] The present invention relates to a container-packed black soybean tea beverage obtained by filling a container with a black soybean tea beverage containing black soybean tea obtained by extracting roasted black soybeans, and a method for adjusting the flavor of the container-packed black soybean tea beverage.

BACKGROUND ART

[0002] Black soybeans (also referred to as black beans) are one of many types of soybeans, refer to soybeans with black seed coats, and contain polyphenols, anthocyanins, and further isoflavones. Black soybean tea obtained by roasting black soybeans and, if necessary, pulverizing the roasted product followed by extraction with hot water is also rich in polyphenols, anthocyanins and the like, and is said to be expected to have effects on anti-aging, dieting, relief of menopausal disorders and the like.

[0003] In particular, isoflavones abundantly contained in soybean germs have a molecular structure similar to that of estrogen, which is a female hormone, and exhibit similar functions, so they are said to have effects such as improvement of menstrual irregularity, prevention of osteoporosis and breast cancer, as well as skin beautification, skin whitening, and breast enhancement effects, and it is said that it is preferable to ingest a certain amount of isoflavones every day for health maintenance.

[0004] Against the background of such health consciousness, as a composition for efficiently ingesting isoflavones, for example, Patent Document 1 below discloses an isoflavone-containing composition characterized in that, when the total amount of isoflavones and saponins is taken as 100% by weight, malonyl isoflavone glycosides account for 15 to 95% by weight, isoflavones other than malonyl isoflavone glycosides account for 0 to 50% by weight, and saponins account for 5 to 60% by weight.

[0005] Further, Patent Document 2 below discloses high-purity soybean isoflavones characterized in that the purity of isoflavones is at least 60% or more, and the unpleasant taste index (B) represented by the following formula is 0.05 or less. Unpleasant taste index (B) = (Soy saponin content + Acetyl isoflavone content + Malonyl isoflavone content + Aglycone content) / (Daijin content + Glycitin content) [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] International Publication No. 2004 / 57983 [Patent Document 2] Japanese Patent Publication No. 2002-80474 [Overview of the project] [Problems that the invention aims to solve]

[0007] Isoflavones are said to be one of the components responsible for the astringency and bitterness of black soybeans. Beverages with high isoflavone content often have a grassy taste or a lingering astringent aftertaste (a taste that gives a feeling of tightness in the mouth), making them difficult to enjoy. By strongly roasting black soybeans, the composition of isoflavones changes, and by adjusting the composition of isoflavones through roasting, it is possible to suppress grassy or astringent tastes. However, roasting can produce a burnt smell or bitterness, making it difficult to enjoy the drink from a flavor perspective.

[0008] Therefore, the first objective of the present invention is to provide a packaged black bean tea beverage that can suppress flavors such as grassy or burnt odors, and lingering astringency and bitterness. Furthermore, in addition to the first objective, as a second objective, by adjusting the total isoflavone content, it is also possible to provide a packaged black bean tea beverage that suppresses oil separation over time. [Means for solving the problem]

[0009] To solve these problems, the present invention proposes the following embodiments [1] to [6].

[0010] [1] A packaged black bean tea beverage containing at least isoflavones, wherein the proportion of water-soluble isoflavones in the isoflavones is high, the ratio of acetylated isoflavones to total isoflavones (acetylated isoflavones / total isoflavones) is 0.30 to 0.50, and the ratio of the total potassium (K) and magnesium (Mg) content to the total sodium (Na) and calcium (Ca) content ((K+Mg) / (Na+Ca)) is 1.0 to 3.5.

[0011] [2] The packaged black bean tea beverage according to [1], wherein the total isoflavone content is 20.00 mg / 100 mL or less.

[0012] [3] The packaged black bean tea beverage according to [1] or [2], wherein the acetylated isoflavone content is 1.81 mg / 100 mL to 9.85 mg / 100 mL.

[0013] [4] The packaged black bean tea beverage according to any one of [1] to [3], wherein the ratio of the total isoflavone content to the soluble solids (Brix) of the packaged black bean tea beverage (total isoflavones / Brix) is 27.0 or less.

[0014] [5]. A packaged black bean tea beverage according to any one of [1] to [4], wherein the total content of potassium (K) and magnesium (Mg) is 9 mg / 100 mL or more.

[0015] [6] A method for adjusting the flavor of a packaged black bean tea beverage containing at least isoflavones, wherein the ratio of acetylated isoflavone content to total isoflavone content (acetylated isoflavones / isoflavones) is adjusted to 0.30 to 0.50, and the ratio of the total potassium (K) and magnesium (Mg) content to the total sodium (Na) and calcium (Ca) content ((K+Mg) / (Na+Ca)) is adjusted to 1.0 to 3.5. [Effects of the Invention]

[0016] The packaged black bean tea beverage proposed by this invention can suppress flavors such as grassy or burnt odors, lingering astringency, and bitterness. Therefore, it can be suitably provided, for example, as a packaged black bean tea beverage filled into containers for industrial mass production.

[0017] Furthermore, the packaged black bean tea beverage proposed by the present invention can also be provided in which oil separation that occurs over time is suppressed by adjusting the total isoflavone content. [Modes for carrying out the invention]

[0018] An example of an embodiment of the present invention will be described below. However, the present invention is not limited to the embodiments described below.

[0019] <Packaged Black Bean Tea Beverage> A packaged black bean tea beverage according to one embodiment of the present invention (hereinafter also referred to as "this packaged black bean tea beverage") is a packaged black bean tea beverage containing at least isoflavones, wherein the proportion of water-soluble isoflavones is high, the ratio of acetylated isoflavone content to total isoflavone content (acetylated isoflavones / total isoflavones) is 0.30 to 0.50, and the ratio of the total potassium (K) and magnesium (Mg) content to the total sodium (Na) and calcium (Ca) content ((K+Mg) / (Na+Ca)) is 1.0 to 3.5.

[0020] In the present invention, "black bean tea beverage" refers to a beverage that contains as its main ingredient an extract (also called "black bean tea") obtained by roasting black soybeans (black beans), grinding them as needed, and extracting them with water (including cold water, warm water, and hot water), or a beverage that contains the extracted components of the extract (black bean tea) as the main ingredient of the solid components (components excluding water) of the beverage, and is prepared by adding water, isoflavone preparations (SD), sodium bicarbonate, pH adjusters, vitamin C, etc. as needed. In this context, "containing the extract (black soybean tea) as the main component" means that the black soybean tea accounts for 50 mass% or more of the beverage, and cases where it accounts for any of 60 mass% or more, 70 mass% or more, 80 mass% or more, 90 mass% or more, 95 mass% or more, and 99 mass% or more (including 100 mass%) can be envisioned. Furthermore, "containing the extracted components of the extract (black soybean tea) as the main component of the solid content of the beverage" means that the components contained in the black soybean tea account for 50 mass% or more of the solid content of the beverage, and cases where they account for 60 mass% or more, 70 mass% or more, 80 mass% or more, 90 mass% or more, 95 mass% or more, and 99 mass% or more (including 100 mass%) can be envisioned.

[0021] Examples of components contained in black soybean tea usually include isoflavones, tannins, carbohydrates, amino acids, potassium (K), magnesium (Mg), sodium (Na), calcium (Ca), as well as phosphorus, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, guaiacol, and the like. The contents of saccharides, starch, and caffeine are below the detection limit.

[0022] (Isoflavones) This packaged black soybean tea beverage contains isoflavones. In addition to isoflavones derived from black soybeans, isoflavones derived from soybean germ, isoflavones derived from soybeans, and the like may also be included. "Total isoflavones" specifically means some or all of the 12 types of isoflavones, namely daidzin, glycitin, genistin, malonyldaidzin, malonylglycitin, malonylgenistin, acetyldaidzin, acetylglycitin, acetylgenistin, daidzein, glycitein, and genistein, and "content of total isoflavones" refers to the sum of the contents of these 12 types of isoflavones. Furthermore, "acetyl isoflavones" means the 3 types of isoflavones, namely acetyldaidzin, acetylglycitin, and acetylgenistin, and "content of acetyl isoflavones" refers to the sum of the contents of these 3 types of isoflavones.

[0023] The isoflavones extracted from roasted black beans include water-soluble isoflavones that dissolve in water and water-insoluble isoflavones that are poorly soluble in water. However, in this packaged black bean tea beverage, from the viewpoint of clarity, it is preferable that the proportion of water-soluble isoflavones in the contained isoflavones is high. Furthermore, "a high proportion of water-soluble isoflavones in the isoflavones" means that they account for 50% or more by mass of the isoflavones contained in this packaged black bean tea beverage, and it is preferable that they account for 60% or more by mass, 70% or more by mass, 80% or more by mass, 90% or more by mass, 95% or more by mass, or 99% or more by mass (including 100% by mass). To increase the proportion of water-soluble isoflavones in the isoflavones contained in this packaged black bean tea beverage, methods such as removing insoluble isoflavones extracted from the roasted black beans used as raw material by filtration, or adding an isoflavone preparation that is formulated to dissolve in water, can be used. Furthermore, isoflavone preparations that are soluble in water can usually be prepared from isoflavones derived from soybean germ.

[0024] The total isoflavone content in this packaged black bean tea beverage is preferably 20.00 mg / 100 mL or less, more preferably 18.00 mg / 100 mL or less, and particularly preferably 15.00 mg / 100 mL or less, from the viewpoint of the recommended daily intake. On the other hand, from the viewpoint of the functionality of isoflavones, the total isoflavone content is preferably 1.00 mg / 100 mL or more, more preferably 3.00 mg / 100 mL or more, and particularly preferably 5.00 mg / 100 mL or more.

[0025] To adjust the total isoflavone content in this packaged black bean tea beverage, methods such as adjusting the extraction conditions, adjusting the filtration conditions, or adding an isoflavone preparation (SD) can be used. However, the method is not limited to these methods. Furthermore, to measure the total isoflavone content in this packaged black bean tea beverage, analysis can be performed using high-performance liquid chromatography (HPLC), as shown in the examples described later.

[0026] (Acetyl isoflavones / Total isoflavones) In this packaged black bean tea beverage, the ratio of acetylated isoflavones to total isoflavones (acetylated isoflavones / total isoflavones) is preferably 0.30 to 0.50. In this packaged black bean tea beverage, if the ratio of acetylated isoflavones to total isoflavones is 0.30 or higher, there is no grassy bean smell, and if it is 0.50 or lower, there is no burnt smell. From this viewpoint, in this packaged black bean tea beverage, the ratio of acetylated isoflavones to total isoflavones is preferably 0.32 or higher, and more preferably 0.34 or higher. On the other hand, it is preferably 0.48 or lower, and more preferably 0.46 or lower.

[0027] In this packaged black bean tea beverage, to adjust the ratio of acetylated isoflavones to total isoflavones, for example, one may adjust the roasting conditions of the raw materials (black beans, soybeans, and their germs), adjust the extraction conditions, or adjust the type and amount of isoflavone preparation (SD) added. However, the method is not limited to these.

[0028] (Acetyl isoflavones) In this packaged black bean tea beverage, the content of acetylated isoflavones is preferably 1.81 mg / 100 mL to 9.85 mg / 100 mL. In this packaged black bean tea beverage, if the acetylated isoflavone content is 1.81 mg / L or higher, no astringent taste is perceived, and if it is 9.85 mg / 100 mL or lower, no bitter taste is perceived. From this viewpoint, in this packaged black bean tea beverage, the amount of acetylated isoflavones is more preferably 2.20 mg / 100 mL or more, and particularly preferably 2.40 mg / 100 mL or more. On the other hand, it is more preferably 9.60 mg / 100 mL or less, and particularly preferably 9.40 mg / 100 mL or less.

[0029] To adjust the content of acetylated isoflavones in this packaged black bean tea beverage, methods such as adjusting roasting conditions and extraction conditions can be used. However, this method is not the only way to do so. Furthermore, to measure the content of acetylated isoflavones in this packaged black bean tea beverage, analysis can be performed, for example, by high-performance liquid chromatography (HPLC).

[0030] ((K+Mg) / (Na+Ca)) In this packaged black bean tea beverage, it is preferable that the ratio of the total potassium (K) and magnesium (Mg) content to the total sodium (Na) and calcium (Ca) content ((K+Mg) / (Na+Ca)) is between 1.0 and 3.5. In this packaged black bean tea beverage, if the (K+Mg) / (Na+Ca) ratio is 1.0 or higher, the astringent taste derived from isoflavones is less noticeable, and if it is 3.5 or lower, the bitterness from the roasted aroma of black bean tea is less noticeable. From this viewpoint, in this packaged black bean tea beverage, the (K+Mg) / (Na+Ca) ratio is preferably 1.1 or higher, and more preferably 1.2 or higher. On the other hand, it is preferably 3.4 or lower, and more preferably 3.3 or lower.

[0031] In this packaged black bean tea beverage, to adjust the ratio of the total potassium (K) and magnesium (Mg) content to the total sodium (Na) and calcium (Ca) content, methods such as adjusting the extraction conditions and amount of black beans used, the mineral content of the extraction solvent, and the amount of sodium bicarbonate or sodium ascorbate added can be used. However, this method is not the only one that can be used.

[0032] (Potassium (K) and magnesium (Mg)) In this packaged black bean tea beverage, it is preferable that the total content of potassium (K) and magnesium (Mg) (K+Mg) is 9 mg / 100 mL or more. If it is 9 mg / 100 mL or more, the roasted aroma of black beans can be perceived. From this viewpoint, in this packaged black bean tea beverage, the (K+Mg) content is preferably 10 mg / 100 mL or more, and more preferably 11 mg / 100 mL or more. On the other hand, if it is 27 mg / 100 mL or less, the after-tasting aroma can be felt. From this viewpoint, although not particularly limited, it is preferably 27 mg / 100 mL or less, and more preferably 26 mg / 100 mL or less.

[0033] In this packaged black bean tea beverage, methods to adjust the potassium (K) and magnesium (Mg) content include, for example, adjusting the extraction conditions and amount of black beans used, and the mineral content of the extraction solvent. However, this method is not the only one that can be used.

[0034] (Sodium (Na) and calcium (Ca)) In this packaged black bean tea beverage, it is preferable that the total sodium (Na) and calcium (Ca) content (Na + Ca) is 7 mg / 100 mL or more. If it is 7 mg / 100 mL or more, an unpleasant sour taste will not be perceived. From this perspective, in this packaged black bean tea beverage, the (Na+Ca) content is preferably 7 mg / 100 mL or more, and more preferably 8 mg / 100 mL or more. On the other hand, if it is 15 mg / 100 mL or less, the top aroma of the black bean tea will be enhanced. From this perspective, although not particularly limited, it is preferably 15 mg / 100 mL or less, and more preferably 14 mg / 100 mL or less.

[0035] In this packaged black bean tea beverage, methods to adjust the sodium (Na) and calcium (Ca) content include, for example, adjusting the conditions and amount of black beans used for extraction, and the amount of sodium bicarbonate or sodium ascorbate added. However, this method is not the only one that can be used.

[0036] Furthermore, to measure the content of potassium (K), magnesium (Mg), sodium (Na), and calcium (Ca) in this packaged black bean tea beverage, measurements can be taken, for example, by spectrophotometric analysis, atomic absorption spectrophotometric analysis, or ICP (inductively coupled plasma) emission spectrometry.

[0037] (Total isoflavones / Brix) In this packaged black bean tea beverage, the ratio of the total isoflavone content (total isoflavones / Brix) to the soluble solids content (Brix (mass%)) is preferably 27.0 or less, more preferably 26.0 or less, and particularly preferably 25.0 or less, from the viewpoint of a lingering sweet aftertaste. On the other hand, from the viewpoint of the sweet aroma of black bean tea, a value of 8.0 or higher is preferable, 9.0 or higher is more preferable, and 10.0 or higher is particularly preferable.

[0038] In this packaged black bean tea beverage, the total isoflavones / Brix ratio can be adjusted, for example, by adjusting the amount of isoflavone preparation added or the concentration of the black bean extract. However, this method is not limited to such adjustments.

[0039] (Soluble solid content (Brix)) The soluble solids content (Brix) in this packaged black bean tea beverage is preferably 0.30 to 0.90% by mass. If the soluble solids content is within this range, it is preferable from the standpoint of balancing the roasted aroma and sweet aroma of black beans. From this viewpoint, in this packaged black bean tea beverage, the soluble solids content is more preferably 0.32 to 0.88% by mass, and particularly preferably 0.34 to 0.86% by mass or more. In this packaged black bean tea beverage, the soluble solids content (Brix) can be adjusted to the above range by, for example, adjusting the selection of raw materials, mixing, extraction conditions, amount of dilution water, and the extraction conditions and amount of isoflavone preparation. However, this method is not limited to this method. Furthermore, the soluble solids content (Brix) of this packaged black bean tea beverage can be measured, for example, using an optical refractometer.

[0040] (Other ingredients) In addition to the components listed above, this packaged black bean tea beverage may also contain tannins, amino acids, carbohydrates, proteins, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, and guaiacol. For example, it may contain 1-100 ppm of tannins, 0.1-8 ppm of amino acids, 10-3000 ppm of carbohydrates, 10-2000 ppm of protein, 0.1-0.3 ppm of 2,5-dimethylpyrazine, 0.1-0.3 ppm of 2,3-dimethylpyrazine, 0.01-0.03 ppm of 2,6-dimethylpyrazine, and 0.01-0.08 ppm of guaiacol. Preferably, the content of sugars such as glucose, fructose, sucrose, maltose, and lactose, as well as starch and caffeine, should all be below the detection limit.

[0041] (Clarity) The packaged black bean tea beverage is preferably a clear beverage. From this viewpoint, the (transmittance) T% of the packaged black bean tea beverage is preferably 50% or more, more preferably 55% or more, and particularly preferably 60% or more. The transmittance (T%) can be measured, for example, using a spectrophotometer.

[0042] (pH) The pH of this packaged black bean tea beverage is preferably 6.00 to 6.80, more preferably 6.10 to 6.70, and particularly preferably 6.20 to 6.60, from the viewpoint of enhancing the aroma of the black bean tea.

[0043] <Manufacturing method for this packaged black bean tea beverage> For example, the method for producing this packaged black bean tea beverage involves extracting roasted black beans with an aqueous solvent to obtain an extract (extraction step), filtering the obtained extract (filtration step), adding an isoflavone preparation as needed (addition step), adding or blending other materials as appropriate (blending step), sterilizing the mixture, and filling it into a container (sterilization and filling step). However, the method is not limited to this. For example, the order of the addition step and the filtration step may be reversed, or the addition step and the blending step may not be separated. The following describes each step.

[0044] (Roasted black beans) Roasted black beans can be obtained by roasting raw black beans. Examples of black soybeans used as raw materials include Tanba Kuro, Hikari Kuro, Tokachi Kuro, Kuro Sengoku, Iwai Kuro, Tama Daikoku, Shinano Kuro, Gankui, Murasaki Zukin, Wachi Kuro, Sakushu Kuro, Kurodamaru, and Kuromaru-kun.

[0045] The roasting process can employ methods known to those skilled in the art, such as hot air roasting, sand roasting, far-infrared roasting, open-drum roasting, rotary drum roasting, medium roasting, microwave roasting, superheated steam roasting, and charcoal roasting. These methods can also be combined.

[0046] By adjusting the roasting conditions, it is possible to control, for example, the content of acetylated isoflavones and the flavor resulting from roasting.

[0047] As an example of roasting conditions, regarding roasting temperature, from the viewpoint of imparting a roasted aroma to the raw black beans, it is preferable to set the temperature to 130°C or higher, more preferably 140°C or higher, and particularly preferable 150°C or higher. On the other hand, from the viewpoint of preventing scorching of the outer skin of the raw black beans, it is preferable to set the temperature to 200°C or lower, more preferably 190°C or lower, and particularly preferable 180°C or lower.

[0048] Regarding roasting time, from the viewpoint of roasting the raw black beans to the core, it is preferable to maintain the above temperature for 600 seconds or more, more preferably for 700 seconds or more, and particularly preferable for 800 seconds or more. On the other hand, it is preferable to maintain the above temperature for 1500 seconds or less, more preferably for 1400 seconds or less, and particularly preferable for 1300 seconds or less. However, the conditions are not limited to these.

[0049] The roasted black beans are ground as needed. By crushing the raw black soybeans, the elution properties are improved, allowing more of the components from the raw black soybeans to be extracted. Methods of crushing in this case include the use of crushing machines such as roll grinders, flat cutters, and conical cutters.

[0050] (extraction process) Roasted black beans are preferably extracted using an aqueous solvent.

[0051] There are no particular limitations on the extraction method for roasted black beans. For example, any known method such as immersion extraction, drip extraction, or showering extraction can be used. For extraction, suitable water-soluble solvents include, for example, pure water, tap water, distilled water, desalinated water, alkaline ionized water, lake water, deep-sea water, ion-exchanged water, deoxygenated water, natural water, hydrogen water, or water containing water-soluble organic compounds (e.g., alcohols) or inorganic salts.

[0052] By adjusting the extraction conditions, the content of minerals such as potassium (K) and magnesium (Mg) can be controlled. Therefore, taking this viewpoint into consideration, the amount of water-soluble solvent used during extraction is preferably 5 times (by mass) or more, more preferably 8 times (by mass) or more, and particularly preferably 10 times (by mass) or more, relative to the roasted black beans, in order to soak the raw black beans in the solvent. On the other hand, from the viewpoint of the concentration of the black bean tea, it is preferably 50 times (by mass) or less, more preferably 45 times (by mass) or less, and particularly preferably 40 times (by mass) or less.

[0053] The extraction temperature for roasted black beans is preferably 30°C or higher, more preferably 50°C or higher, and particularly preferably 70°C or higher, from the viewpoint of allowing the aroma and flavor of the raw black beans to be appropriately perceived. Note that this extraction temperature refers to the temperature of the extraction solvent.

[0054] The extraction time for roasted black beans is preferably 10 minutes or more, more preferably 20 minutes or more, and particularly preferably 30 minutes or more, from the viewpoint of dissolving components derived from the raw black beans. On the other hand, from the viewpoint of the stability of the properties of the packaged black bean tea beverage, it is preferably 120 minutes or less, more preferably 110 minutes or less, and particularly preferably 100 minutes or less. Stirring may be performed as needed.

[0055] (filtration process) The black bean extract obtained by extraction as described above should preferably be rapidly cooled immediately and then filtered. Rapid cooling further promotes the precipitation or suspension of turbidity-causing substances, which not only more reliably prevents suspension and precipitation in the final black bean tea beverage product but also shortens the manufacturing time. The method of rapid cooling is not particularly limited. Considering cooling efficiency, it is preferable to rapidly cool to approximately 5-30°C using, for example, a plate heat exchanger. Furthermore, the filtration method described above is preferably a combination of centrifugal separation filtration, shape sorting filtration, and adsorption filtration, with shape sorting filtration being particularly effective.

[0056] This type of filtration allows for the separation of isoflavones, which are poorly soluble in water, from the components extracted from roasted black beans. Furthermore, even if the order of the addition process and the filtration process is reversed, water-soluble isoflavones can be left in the beverage after the filtration process, and at least the proportion of water-soluble isoflavones in the isoflavones contained in this packaged black bean tea beverage can be increased.

[0057] (addition process) If necessary, a water-soluble isoflavone preparation may be added. Since some of the isoflavones extracted from roasted black beans are poorly soluble in water, it is preferable to filter out the poorly soluble isoflavones while adding a water-soluble isoflavone preparation containing water-soluble isoflavones in order to improve the clarity (transparency) of this packaged black bean tea beverage. Furthermore, simply extracting roasted black beans makes it difficult to adjust the water-soluble isoflavone content of this packaged black bean tea beverage to 5.0 mg / 100 mL or more. Therefore, in order to adjust the water-soluble isoflavone content of this packaged black bean tea beverage to 5.0 mg / 100 mL or more, it is preferable to add isoflavone preparations or polyphenol preparations containing water-soluble isoflavones.

[0058] <Manufacturing method for isoflavone preparations> An example of a manufacturing method for isoflavone preparations is to roast soybeans or soybean germ, immerse the roasted soybean germ in hot water to obtain an extract, filter the obtained extract to obtain a filtrate, concentrate the obtained filtrate to obtain a concentrate, and dry the obtained concentrate to obtain granules. However, the manufacturing method is not limited to this. The manufacturing method for isoflavone preparations is described below.

[0059] [Raw materials] Any variety of soybean or soybean germ may be used as a raw material for isoflavone preparations, but varieties such as Tanba Kuro, Hikari Kuro, Tokachi Kuro, Fukuyutaka, Suzumaru, Yukishizuka, and Toyokomachi are preferred. Furthermore, soybeans or soybean germ from the United States, China, or other foreign countries may be used, not just those produced domestically.

[0060] [Roasting] First, the soybeans or soybean germ used as raw materials for isoflavone preparations are roasted. The roasting process can employ methods known to those skilled in the art, such as hot air roasting, sand roasting, far-infrared roasting, open-drum roasting, rotary drum roasting, medium roasting, microwave roasting, superheated steam roasting, and charcoal roasting. These methods can also be combined.

[0061] By adjusting the roasting conditions, it is possible to adjust, for example, the isoflavone content and compositional balance, carbohydrates, proteins, and aroma components.

[0062] Therefore, taking these points into consideration, if we were to give an example of roasting conditions, regarding the roasting temperature, it is preferable to set the temperature to 140-220°C, and more preferably 150-210°C, and even more preferably 160-200°C, from the viewpoint of adjusting the compositional balance of isoflavones in the raw soybean germ and adding a roasted aroma.

[0063] Regarding roasting time, from the perspective of roasting the core of the raw soybean germ, it is preferable to maintain the above temperature for 10 to 25 minutes, and more preferably for 12 to 23 minutes, and even more preferably for 14 to 21 minutes. However, the optimal conditions vary depending on the roasting equipment, so the above times are not the only acceptable limits.

[0064] [extraction] Roasted soybean germ and the like are preferably extracted using an aqueous solvent.

[0065] The extraction method for roasted soybean germ, etc., is not particularly limited. For example, known methods such as immersion extraction, drip extraction, kneader extraction, and showering extraction may be used, but drip extraction is preferred. As the aqueous solvent used for extraction, for example, pure water, tap water, distilled water, desalinated water, alkaline ionized water, deep-sea water, ion-exchanged water, deoxygenated water, natural water, hydrogen water, or water containing water-soluble organic compounds (e.g., alcohols) or inorganic salts can be used.

[0066] By adjusting the extraction conditions, the isoflavone content, acetylated isoflavone content, soluble solids (Brix), and other parameters can be controlled. Therefore, taking this into consideration, the amount of aqueous solvent used during extraction is preferably 5 to 40 times the amount (by mass) of the roasted soybean germ, etc., in order to immerse the raw material (roasted soybean germ, etc.) in the solvent, and more preferably 10 to 35 times the amount (by mass), and more preferably 15 to 30 times the amount (by mass). The extraction temperature is preferably 40-100°C, more preferably 50-95°C, and even more preferably 60-95°C, from the viewpoint of allowing the flavor of the raw materials, such as roasted soybean germ, to be appropriately perceived. Note that this extraction temperature refers to the temperature of the extraction solvent. The extraction time is preferably 10 to 150 minutes, more preferably 20 to 135 minutes, and more preferably 30 to 120 minutes, from the viewpoint of dissolving components derived from the raw materials such as roasted soybean germ. Stirring may be performed as needed.

[0067] [filtration] The extract obtained by extraction as described above should preferably be rapidly cooled immediately and then filtered. The method of rapid cooling is not particularly limited. Considering cooling efficiency, it is preferable to rapidly cool to about 5 to 30°C using, for example, a plate heat exchanger. Furthermore, the filtration method described above is preferably carried out by centrifugal filtration, shape sorting filtration, or adsorption filtration, with centrifugal filtration being particularly effective. A combination of methods may also be used as needed. This type of filtration allows for the separation of isoflavones, which are poorly soluble in water and are contained in components extracted from the raw materials, such as roasted soybean germ.

[0068] [concentrated] The filtrate obtained by filtering as described above is preferably concentrated. Concentration can be carried out using an evaporator or the like, and it is preferable to obtain a concentrate with a Brix of 20-35%, more preferably 22-33%, and even more preferably 24-31%.

[0069] [Granules] It is preferable to use the concentrated liquid obtained by concentrating as described above to granulate the product. Granulation can be carried out using methods such as spray drying, and it is preferable to have an average particle size (D50) of 50 to 300 μm, more preferably 70 to 280 μm, and more preferably 90 to 260 μm. Water-soluble isoflavone preparations can be made into granules, powders, or solids, which can be done using methods such as freeze-drying.

[0070] Water-soluble isoflavone preparations are commercially available, and isoflavones can be prepared, for example, by extracting soybeans, especially soybean germ, with an organic solvent. However, because these often contain additives such as dextrin or are extracted from unroasted wheat germ, resulting in a less-than-ideal flavor, it is preferable to use a product extracted from roasted wheat germ using hot water.

[0071] The amount of water-soluble isoflavone preparation added is not particularly limited, but it is preferable to adjust it so that it falls within the aforementioned ratio of acetylated isoflavones to total isoflavones.

[0072] (Mixing process) The filtrate obtained in the above filtration process is diluted as needed, and additives such as minerals, antioxidants such as ascorbic acid and sodium ascorbate, flavorings, pH adjusters such as sodium bicarbonate, emulsifiers, preservatives, sweeteners, colorants, thickeners and stabilizers, seasonings, fortifiers, and baking soda are added, either individually or in combination, as needed. Furthermore, roasted black beans and soybean germs with different roasting conditions, and multiple types of extracts (filtrates) with different extraction conditions may be mixed and used. Alternatively, a concentrated solution may be prepared through a concentration process, and the concentrated solution may be used as is, or it may be granulated by spray drying or other methods.

[0073] (sterilization / filling process) The beverage obtained during the compounding process is sterilized either before or after being filled into containers. Examples of containers for filling include glass bottles, plastic containers such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), multi-layer molded containers, paper containers, and metal containers.

[0074] When a plastic container is used, the oxygen permeability of the container (cc / Day / 500mL bottle) at 25°C and 55% RH humidity is preferably 0.01 to 0.1, more preferably 0.015 to 0.08, and particularly preferably 0.02 to 0.06.

[0075] When filling containers with black bean tea beverage, it is preferable to do so at room temperature. Alternatively, nitrogen may be added to the container.

[0076] Furthermore, sterilization can be performed at any stage of the manufacturing process. The sterilization conditions should be selected to achieve the same effect as those stipulated in the Food Sanitation Act. For example, if a heat-resistant container is used, retort sterilization can be performed. If a non-heat-resistant container is used, this packaged black bean tea beverage can be manufactured by, for example, pre-sterilizing the black bean tea beverage at high temperature for a short time using a plate-type heat exchanger, then cooling it to a predetermined temperature and filling it while heating, or by aseptic filling at a low temperature, for example, 10-50°C.

[0077] (Flavor adjustment method) This packaged black bean tea beverage is a method for adjusting the flavor of a packaged black bean tea beverage containing at least isoflavones, magnesium (Mg), calcium (Ca), sodium (Na), and potassium (K), wherein the ratio of acetylated isoflavones to total isoflavones (acetylated isoflavones / total isoflavones) is adjusted to 0.30 to 0.50, and the ratio of the total potassium (K) and magnesium (Mg) content to the total sodium (Na) and calcium (Ca) content ((K+Mg) / (Na+Ca)) is adjusted to 1.0 to 3.5, thereby adjusting the flavor. In this invention, "flavor" refers to the grassy smell of soybeans derived from isoflavones and the burnt smell from roasting when the beverage is consumed. This packaged black bean tea beverage has been adjusted so that neither the grassy smell nor the burnt smell is perceived. Furthermore, it is possible to adjust the beverage so that the astringent or bitter taste is not felt immediately after taking a sip. Preferably, the astringent or bitter taste is not felt within 5 seconds, and especially within 2 seconds, after taking a sip.

[0078] <Explanation of terms> In this specification, when "X~Y" (where X and Y are any numbers) is used, unless otherwise specified, it means "greater than or equal to X and less than or equal to Y," and also includes the meanings of "preferably greater than X" or "preferably less than Y." Furthermore, when we use expressions like "greater than or equal to X" (where X is any number) or "less than or equal to Y" (where Y is any number), we also imply that "greater than X is preferable" or "less than Y is preferable." [Examples]

[0079] The present invention will be described in further detail below based on examples. However, the present invention is not limited to the following examples.

[0080] <Example 1> 150 kg of black soybeans (Hikari Kuro (Hokkaido-grown)) were placed in a Fuji Royal far-infrared batch roaster (Fuji Coffee Machinery Co., Ltd.), roasted at a temperature of 180°C for 10 minutes, and then immediately cooled to obtain roasted black soybeans. Place 30g of these roasted black beans into a stainless steel drip brewing container (150mm inner diameter x 150mm height, volume approximately 3120cm³). 3 The contents were poured into the container so that the height was uniform, 3 liters of ion-exchanged water at 90°C were added, and after holding for 50 minutes, the tap was opened and the contents were drained to obtain the extract. The extraction container is equipped with a tap for draining the contents and an 80-mesh wire mesh for filtering the contents. The extracted liquid was cooled to 25°C, filtered through a stainless steel mesh (235 mesh), and then filtered again through flannel to obtain the filtrate. After cooling this filtrate, it was separated by specific gravity using a centrifuge (continuous centrifuge SA-1, manufactured by Westfalia), and then further filtered for shape separation using a cartridge filter (10 μm) to produce the black bean beverage. Furthermore, soybean germ (domestically produced) was roasted at the roasting intensity shown in Table 1 below, and the roasted germ was extracted under the extraction conditions shown in Table 1 below (90°C, 60 minutes, 15 g / L standing). The extract was then spray-dried to produce a granular isoflavone preparation (SD). This was added to the above black bean beverage at a rate of 1.5 g / L to obtain a black bean tea beverage with an increased proportion of water-soluble isoflavones.

[0081] Vitamin C and baking soda (sodium bicarbonate manufactured by Tokuyama Corporation) were added to this black bean tea beverage to adjust the pH to 6.4. Then, pure water was added to make up 5L, the mixture was sterilized using a UHT, and the contents were filled into PET bottles to produce bottled black bean tea beverage.

[0082] <Examples 2-5 and Comparative Examples 1-4> Except for changing the roasting intensity of the germ and the extraction conditions for the black beans in the production method of Example 1 described above to the conditions shown in Table 1 below, the bottled black bean tea beverages of Examples 2 to 5 and Comparative Examples 1 to 4 were produced in the same manner as in Example 1.

[0083] <Examples 6-9> Except for changing the roasting intensity of the germ and the amount of isoflavone preparation (SD) added as shown in Table 2, the bottled black bean tea beverages of Examples 6 to 9 were prepared in the same manner as in Example 1.

[0084] <Examples 10-13> Except for changing the roasting intensity of the germ, the extraction conditions, and the amount of isoflavone preparation (SD) added as shown in Table 3 below, the bottled black bean tea beverages of Examples 10 to 13 were prepared in the same manner as in Example 1.

[0085] <Examples 14-15> Except for changing the germ extraction conditions, black bean extraction conditions, the proportion of crushed roasted soybean germ raw material, and the amount of isoflavone preparation (SD) added in the manufacturing method of Example 1 described above, the bottled black bean tea beverages of Examples 14 and 15 were manufactured in the same manner as in Example 1, as shown in Table 4 below.

[0086] <Examples 16-17> Except for changing the extraction conditions for black beans and the amount of baking soda added as shown in Table 5 below, the bottled black bean tea beverages of Examples 16 and 17 were prepared in the same manner as in Example 1.

[0087] [Table 1]

[0088] <Component analysis> Each packaged black bean tea beverage was analyzed and measured using the following methods, and the values ​​of each component and physical property were calculated. The results are shown in Tables 1 to 5.

[0089] (Total isoflavones and acetylated isoflavones) High-performance liquid chromatography (HPLC) was performed under the following conditions, and the results were quantified using the calibration curve method. Daidzin, glycitin, and genistin were used as standard substances, and calibration curves were created based on the peak areas of each. Daidzin, malonyldaidzin, acetyldaidzin, and daidzein were quantified using the calibration curve for daidzin, glycitin, malonylglycitin, acetylgenistin, and glycitein using the calibration curve for glycitin, and genistin, malonylgenistin, acetylgenistin, and genistein using the calibration curve for genistin. The quantified values ​​were then multiplied by the molecular weight ratio of each compound to the standard substance used to create the calibration curve to determine the content of each compound. The total isoflavone content was calculated by summing the contents of daidzin, malonylglycitin, malonylgenistin, acetyldaidzin, acetylglycitin, acetylgenistin, daidzein, glycitein, and genistein. In addition, the contents of acetyldaidzin, acetylglycitin, and acetylgenistin were summed to calculate the acetylated isoflavone content.

[0090] Column: Kanto Chemical Co., Ltd. "Mightysil RP-18 φ4.6×250mm" Column temperature: 35℃ Mobile phase: 15% acetonitrile solution Acetonitrile:Water:Acetic acid = 15:85:0.1 (W / W) 35% acetonitrile solution Acetonitrile:Water:Acetic acid = 35:65:0.1 (W / W) Elution conditions: Perform a linear concentration gradient from 15% to 35% acetonitrile concentration over 50 minutes. Flow rate: 1mL / min Injection volume: 10μL Detection: Waters "UV 254nm UV detector"

[0091] (Potassium, sodium) The potassium and sodium content was measured using an atomic absorption spectrophotometer AA240FS (Agilent Technologies (formerly Varian)). An appropriate amount of sample was weighed out, and the resulting solution was extracted by adding 1% hydrochloric acid and shaking. This solution was then used for analysis. Acetylene-air frame Measurement wavelength Sodium: 589.0 nm Potassium: 766.5nm

[0092] (Calcium, Magnesium) The calcium and magnesium content was measured using an ICP emission spectrometer ICP-OES 5900 (Agilent Technologies). The sample was diluted with 1% nitric acid and used for analysis. Measurement wavelength Ca: 422.673nm Mg: 279.553nm

[0093] (Soluble solid content (Brix)) Brix was measured using an ATAGO digital differential densitometer (RX-DD7α-Tea).

[0094] <Sensory evaluation test> Seven panelists involved in the production of tea beverages were selected, and tests 1-5 were conducted based on the following evaluation method. In each test, the evaluation with the most votes was adopted after deliberation.

[0095] The control group used in the test was prepared as follows. Control 1: Black bean tea made by brewing one 300g packet of commercially available whole black bean tea in 200ml of boiling water for 3 minutes. Control 2: Isoflavone solution prepared by dissolving a 20 mg commercially available formulation (Fujiflavone P10) in 100 mL of 60°C water.

[0096] First, the panelists were asked to taste the control beverage beforehand and discuss it among themselves to ensure they had a shared understanding of the "aroma," "astringency or bitterness," "sweet aftertaste," and "roasted aroma after heating" of the control beverage.

[0097] The definitions of the evaluation items for each test are as follows: • Grassy aroma: An aroma that wafts through the nose when sensually extracted from unroasted soybean germ. • Burnt aroma: A bitter, smoky aroma reminiscent of charcoal, mixed with a sour scent, often found when coffee beans are over-roasted. • Astringent taste: A characteristic bitter taste of isoflavone preparations, where the tongue feels constricted when consuming control 2. • Bitterness: A bitterness that can be felt in the aftertaste when the drink is heated. • Oil floating: The thickness of oil present on the surface of a liquid. • Aftertaste of sweetness: The sweetness felt in the aftertaste when drinking Control 1. • Roasted aroma after heating: A sweet and savory aroma that feels similar to the sweetness perceived when drinking Control 1.

[0098] (Test 1) The packaged black bean tea beverages obtained in Examples 1-17 and Comparative Examples 1-4 were consumed at room temperature, and their "flavor and aroma" and "lingering astringent or bitter aftertaste" were evaluated according to the following criteria. The results are shown in Tables 1-5.

[0099] (Flavor when drunk) 3: No grassy or burnt smell from isoflavones. 2: A slight grassy or burnt aroma of beans, derived from isoflavones. 1: A strong grassy or burnt smell of beans, derived from isoflavones.

[0100] (Astringent or bitter aftertaste) 3. The lingering astringent or bitter taste disappears in less than 2 seconds. 2. The lingering astringent or bitter taste disappears after 2 to 5 seconds. 1: A lingering astringent or bitter taste is felt for more than 5 seconds.

[0101] (Exam 2) The black bean tea beverages in containers from Examples 1 and 6-17 were stored at 37°C for one month, and the amount of floating oil was visually evaluated according to the following criteria. The results are shown in Tables 2-5 below.

[0102] (Oil floating) ◎: For black bean tea stored at 37℃ for one month, the oil level is less than 1.5mm. ○: For black bean tea stored at 37℃ for one month, the oil level is 1.5mm or more and less than 2mm. △: Black bean tea stored at 37℃ for one month shows an oil layer of 2mm or more.

[0103] [Table 2]

[0104] (Exam 3) The black bean tea beverages in containers from Examples 10-17 were stored at room temperature for 3 months, and the amount of sediment precipitated was evaluated according to the following criteria. The results are shown in Tables 3-5.

[0105] (Properties over time) ◎: Only precipitates less than 1 mm in size will occur. ○: Sedimentation occurs, with a thickness of 1 mm to less than 2 mm. △: Precipitation of 2 mm or more occurs.

[0106] [Table 3]

[0107] (Exam 4) The bottled black bean tea beverages from Example 1 and Examples 14-17 were consumed at room temperature, and the lingering sweetness was evaluated. The results are shown in Tables 4-5 below.

[0108] (A lingering sweetness) ◎: When drinking, you can strongly taste the sweet aftertaste of black beans. ○: You can feel a certain degree of sweetness from the black beans when drinking it. △; A slight sweet aftertaste of black beans can be detected when drinking.

[0109] [Table 4]

[0110] (Exam 5) The packaged black bean tea beverages from Example 1 and Examples 16-17 were heated to 60°C and consumed after two weeks. The roasted black bean aroma after heating was then evaluated. The results are shown in Table 5 below.

[0111] (Roasted black bean aroma after heating) ◎: The roasted aroma of black bean tea can be felt for more than 5 seconds after drinking. ○: The roasted aroma of black bean tea can be felt for more than 2 seconds but less than 5 seconds after drinking. △: The roasted aroma of black bean tea can be felt for less than 2 seconds after drinking.

[0112] [Table 5]

[0113] (Consideration) The results of Test 1 showed that for Examples 1-5, no grassy or burnt aroma was detected, and any astringency or bitterness quickly subsided. Conversely, for Comparative Examples 1-4, a grassy or burnt aroma was detected, and any astringency or bitterness lingered. As a result, it was confirmed that the packaged black bean tea beverage that did not have a grassy or burnt aroma and whose astringent or bitter taste quickly subsided had an acetylated isoflavone / total isoflavone ratio in the range of 0.30 to 0.50, and a (K+Mg) / (Na+Ca) ratio in the range of 1.0 to 3.5.

[0114] The results of Test 2 showed that in Example 7, the amount of oil floating increased after heating and long-term storage. From these results, it can be said that oil floating can be suppressed by adjusting the total isoflavone content of the packaged black bean tea beverage to 20.00 mg / 100 ml or less.

[0115] The results of Test 3 showed that when comparing Example 10 and Example 12, there was a significant difference in the amount of sediment precipitation after long-term storage due to the difference in the content of acetylated isoflavones. Similarly, when comparing Example 11 and Example 13, there was a difference in the amount of sediment precipitation after long-term storage due to the difference in the content of acetylated isoflavones. From these results, it can be said that the amount of sediment precipitation can be suppressed by adjusting the acetylated isoflavone content of the bottled black bean tea beverage to a range of 1.81 mg / 100 mL to 9.85 mg / 100 mL.

[0116] The results of Test 4 showed that Example 14 had a noticeable sweet aftertaste of black beans, while Example 15 had only a slight sweet aftertaste. From these results, it can be concluded that a sweet aftertaste of black beans can be perceived if the total isoflavones / Brix ratio is 27.0 or less.

[0117] The results of Test 5 showed that in Example 16, the roasted aroma of black bean tea could be perceived for a relatively long time after consumption, while in Example 17, the aroma quickly disappeared. From these results, it can be said that if the total content of potassium and magnesium is 9 mg / 100 mL or more, the roasted aroma of black bean tea can be perceived for a longer period after consumption.

Claims

1. A packaged black bean tea beverage containing at least isoflavones, In the aforementioned isoflavones, the proportion of water-soluble isoflavones is high. The ratio of acetylated isoflavones to total isoflavones (acetylated isoflavones / total isoflavones) is 0.30 to 0.50, and the ratio of the total potassium (K) and magnesium (Mg) content to the total sodium (Na) and calcium (Ca) content ((K + Mg) / (Na + Ca)) is 1.0 to 3.

5. Packaged black bean tea beverage.

2. The containerized black bean tea beverage according to claim 1, wherein the total isoflavone content is 20.00 mg / 100 mL or less.

3. The packaged black bean tea beverage according to claim 1 or 2, wherein the acetylated isoflavone content is 1.81 mg / 100 mL to 9.85 mg / 100 mL.

4. The packaged black bean tea beverage according to claim 1 or 2, wherein the ratio of the total isoflavone content to the soluble solids (Brix) of the packaged black bean tea beverage (total isoflavones / Brix) is 27.0 or less.

5. The packaged black bean tea beverage according to claim 1 or 2, wherein the total content of potassium (K) and magnesium (Mg) is 9 mg / 100 mL or more.

6. A method for adjusting the flavor of a packaged black bean tea beverage containing at least isoflavones, A method for adjusting the flavor of a packaged black bean tea beverage, comprising adjusting the ratio of acetylated isoflavone content to total isoflavone content (acetylated isoflavones / isoflavones) to 0.30 to 0.50, and adjusting the ratio of the total potassium (K) and magnesium (Mg) content to the total sodium (Na) and calcium (Ca) content ((K + Mg) / (Na + Ca)) to 1.0 to 3.5.

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