JP2005118015A - Black soybean extract and method for preparing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a black soybean water soluble extract effectively usable for food, medicine or unregulated drug to be taken orally or nasally or its formulating components through suppressing especially odor and bitterness or precipitation to be produced by heating or with the lapse of time, and to provide a method for preparing the extract. <P>SOLUTION: The black soybean water soluble extract is prepared by enzyme treatment and fractional treatment of molecular weight of 5,000-25,000. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a black bean extract and a method for preparing the same. More specifically, the present invention relates to a black bean extract that is substantially tasteless and odorless, or that suppresses the occurrence of inconvenient precipitation that may occur during heating or storage, and a method for preparing the same.

  Traditionally, it is known that black beans have good effects on the throat and voice, for example, as black bean broth has been used as a folk medicine for the purpose of suppressing voice drowning and coughing (for example, , See Non-Patent Document 1). For this reason, foods obtained by pulverizing an extract extracted from black beans as it is by a conventional method such as liquid or spray drying and blending it as a food material have been proposed as foods having voice squeezing suppression and antitussive effects.

  On the other hand, the extract extracted from black beans has a unique bean odor or caramel-like odor and a slightly sweet bitterness due to the black beans of the raw material, and has a blackish brown color. When blended with the food used, the flavor, taste or color may be adversely affected.

  Recently, not only black beans but also various beans are attracting attention for their bioactive functions, and active ingredients are extracted, isolated, purified and elucidated. As an example of a method for extracting active ingredients from beans, for example, after soaking raw soybeans in an alkaline solution, boiled and crushed and adjusted to weak acidity to neutrality, and then various enzymes were added to decompose soybean cell tissue. Further, a method of further boiling to deactivate the enzyme and separating and filtering the reaction solution (see, for example, Patent Document 1); soaking soybeans in water for 24 hours, boiling at 80 ° C. for 24 hours, and then pulverizing , Adding starch and proteolytic enzyme, keeping the temperature at 55-65 ° C. for 24 hours, fermenting, filtering with cloth, blowing to the filtrate surface and contacting the filtrate with air, heating and concentrating at 85 ° C. or lower ( For example, refer to Patent Document 2); a method for producing a soybean extract by grinding a soybean swollen by absorbing water, followed by heat extraction treatment in an aqueous solvent (for example, refer to Patent Document 3) ); Black soybean seed coat as raw material, water, water-soluble organic solvent Is a method of preparing cyanidin-3-glucoside having an antioxidant action by extracting and concentrating at pH 1-5 with any of water-containing water-soluble organic solvents (see, for example, Patent Document 4); A method (for example, refer to Patent Document 5) or the like that obtains a clear liquid that is cellulase-treated and has a good flavor and no turbidity is disclosed.

However, these methods are not intended to remove the odor, taste or color derived from the raw materials of beans, and the actual situation is that the adverse effects when blended into products such as foods are not sufficiently eliminated.
Clinical and research, 75, No. 12, 2625 (1998). Japanese Patent Laid-Open No. 06-217726 Japanese Patent Laid-Open No. 06-276980 JP 09-176033 A JP 2002-126889 A JP-A 61-293371

  It is an object of the present invention to first provide a black bean extract having a reduced characteristic bean odor or caramel-like odor, bitterness, or color derived from black beans, and a method for preparing the same. A second object of the present invention is to provide a black bean extract that does not cause inconvenience such as precipitation even when heated, stored, or blended with alcohol, and a method for preparing the same.

  Furthermore, as described above, the present invention relates to a method for reducing the smell, bitterness or coloring of a water-soluble extract of black beans having various physiological functions such as suppression of voice drowning and coughing, as well as heating, storage or blending of alcohol. It aims at providing the method of suppressing generation | occurrence | production of the precipitation which may arise by such.

  The inventors of the present invention have been diligently studying day and night in order to achieve the above object, and are derived from black beans by performing a combination of enzyme treatment and fractionation treatment of a specific molecular weight on an aqueous extract of black beans. Undesirable aroma components are effectively removed to produce a black bean extract with no odor or extremely reduced odor, and the black bean extract does not generate odor even when heated or stored for a long period of time, and its odor return is significantly suppressed. I found out that Furthermore, the present inventors have found that the black bean extract obtained by such treatment also removes undesirable precipitation-generating components derived from black beans, and does not cause inconvenient precipitation even by heat treatment, storage, and blending of alcohol. I found it. And from such knowledge, the present inventors have considered that the black bean extract thus obtained is important for odor and taste, and is likely to be subjected to heat treatment, storage and alcohol blending, orally or to it. We were convinced that it was extremely useful as a raw material for pharmaceuticals and quasi-drugs administered by similar routes, and completed the present invention.

That is, the present invention is a black bean extract listed in items 1 to 5 below.
Item 1. A black bean extract obtained by subjecting a water-soluble extract of black beans to enzyme treatment and fractionation treatment with a molecular weight of 5000 to 25000.
Item 2. Item 2. The black bean extract according to Item 1, wherein the water-soluble extract of black beans is a hot water extract of black beans.
Item 3. Item 3. The black bean extract according to Item 1 or 2, wherein the enzyme treatment is a carbohydrate or / and proteolytic enzyme treatment.
Item 4. Item 4. The black bean extract according to any one of Items 1 to 3, which is substantially tasteless and odorless.
Item 5. Item 5. The black bean extract according to any one of Items 1 to 4, wherein precipitation due to heating, storage or alcohol blending is significantly suppressed.

The invention relating to the black bean extract also includes the following embodiments:
(1) The black bean extract according to any one of Items 1 to 5, wherein the enzyme treatment is treatment with an enzyme having polysaccharide degrading activity or / and proteolytic activity.
(2) The voicing enhancer according to any one of Items 1 to 4, wherein the occurrence of precipitation due to heating or storage in the presence of alcohol is significantly suppressed.

Furthermore, this invention is the preparation method of a black bean extract hung up to the following item 6 and 7.
Item 6. A method for preparing a substantially tasteless and odorless black bean extract, comprising subjecting a black bean water-soluble extract to an enzyme treatment and a fractionation treatment having a molecular weight of 5000 to 25000.
Item 7. A method for preparing a black bean extract, wherein the water-soluble extract of black beans is subjected to an enzyme treatment and a fractionation treatment having a molecular weight of 5000 to 25000, and the generation of precipitation due to heating, storage or alcohol blending is significantly suppressed.

In addition, the following aspect is contained in the preparation method of the said black bean extract:
(3) The method for preparing a black bean extract according to item 6 or 7, wherein the water-soluble extract of black beans is a hot water extract of black beans.
(4) The method for preparing a black bean extract according to Item 6 or 7, wherein the enzyme treatment is a carbohydrate or / and proteolytic enzyme treatment.
(5) The method for preparing a black bean extract according to item 6 or 7, wherein the enzyme treatment is treatment with an enzyme having polysaccharide-degrading activity.
(6) The method for preparing a black bean extract according to item 6 or 7, wherein the black bean extract is one in which precipitation due to heating or storage in the presence of alcohol is significantly suppressed.

Item 8. The method according to Item 8, which is a method for reducing odor, bitterness, or coloring of a black bean extract according to Item 8. A method for reducing the odor, bitterness or coloring of a black bean extract, characterized by performing an enzyme treatment and a fractionation treatment with a molecular weight of 5000 to 25000 on the water-soluble extract of black beans.

The method includes the following embodiments:
(7) The method for reducing odor, bitterness or coloring of a black bean extract according to item 8, wherein the water-soluble extract of black beans is a hot water extract of black beans.
(8) The method for reducing odor, bitterness or coloring of a black bean extract according to Item 8, wherein the enzyme treatment is a carbohydrate or / and proteolytic enzyme treatment.
(9) The method for reducing odor, bitterness or coloring of a black bean extract according to Item 8, wherein the enzyme treatment is treatment with an enzyme having polysaccharide-degrading activity.

Furthermore, the present invention is the method for suppressing precipitation of black bean extract described in Item 9:
Item 9. A method for inhibiting precipitation of black bean extract, comprising performing an enzyme treatment and a fractionation treatment with a molecular weight of 5000 to 25000 on the water-soluble extract of black bean.

The method includes the following embodiments:
(10) The method for suppressing precipitation of a black bean extract according to Item 9, wherein the water-soluble extract of black beans is a hot water extract of black beans.
(11) The method for suppressing precipitation of black bean extract according to Item 9, wherein the enzyme treatment is a carbohydrate or / and proteolytic enzyme treatment.
(12) The method for inhibiting precipitation of black bean extract according to Item 9, wherein the enzyme treatment is treatment with an enzyme having polysaccharide-degrading activity.
(13) The method for suppressing precipitation of black bean extract according to Item 9, which is a method for significantly suppressing precipitation by heating, storage, alcohol blending, or heating or storage in the presence of alcohol.

  The black bean extract of the present invention has a significantly reduced undesirable odor, taste or color derived from black beans, so that it can be applied to foods etc. without worrying about these odors, etc. for oral or nasal use It can be preferably used. In addition, the black bean extract of the present invention suppresses the occurrence of undesired precipitation and odor even by heating, long-term storage, alcohol blending, etc., and it is necessary or possible to perform such treatment. It can be applied widely to foods, pharmaceuticals or quasi-drugs with high levels.

(I) Black bean extract and method for preparing the same The black bean extract of the present invention is obtained by subjecting a water-soluble extract of black beans to any combination of enzyme treatment and fractionation treatment having a molecular weight of 5000 to 25000. It is.

The black beans used in the present invention are black seeds (grains) (black soybeans) of a short-day annual plant belonging to the leguminous soybean genus Glycine max (L.) Merrill. Examples of black beans include varieties such as Meiko Koguro, Tokachikuro, Iwakuro, Tamadakuro, Tamba Black, Shinano Black, and Goku, but seeds of any variety may be used as long as they are black beans.

  The water-soluble extract of black beans can be prepared by extracting the black beans using a water-soluble solvent. Such a water-soluble solvent is not particularly limited, and water, a lower alcohol, or a mixture thereof can be exemplified. Examples of lower alcohols include C1-C4 lower alcohols such as methanol, ethanol, propanol, isopropyl alcohol, and butanol. Preferred is water or hydrous alcohol (particularly hydrous ethanol), and more preferred is water. In addition, when using a hydrous alcohol as a water-soluble solvent, it is preferable that the amount of alcohol contained in it is 40 volume% or less.

  Note that the water-soluble solvent may be adjusted to be acidic. The adjustment to acidity can be performed using an inorganic acid such as hydrochloric acid, sulfuric acid or phosphoric acid, or an organic acid such as citric acid or malic acid so that the pH is in the range of about 2 to 5.5.

  As the extraction method, a generally used method can be employed. Although not limited, for example, a method of immersing raw or dried black beans (as is, or crude powder, shredded products) in a water-soluble solvent under low temperature, warming or boiling conditions; low temperature, warming or boiling conditions Examples thereof include a method of performing extraction with stirring at the bottom; or a percolation method. Preferably, it is a method in which dried black beans (as-is, or coarse powder, shredded products) are immersed in water under high temperature or boiling conditions and extracted with stirring as necessary (hot water extraction method) ).

  The obtained water-soluble extract can be subjected to the next treatment step as it is or after being concentrated, after removing solids by filtration, coprecipitation or centrifugation as required.

  Examples of the enzyme used for the enzyme treatment of the present invention include enzymes having an action of degrading sugars and / or proteins. Specifically, for example, as the former saccharide-degrading enzyme, amylase such as Christase Y (manufactured by Daiwa Kasei), Sumiteam S (manufactured by Shin Nippon Chemical Industry), cellulase A (manufactured by Amano Enzyme), and cellulosin AC40 (HIV eye) Enzymes having a saccharide-degrading activity such as cellulase such as Sucrase S (manufactured by Sankyo) and hemicellulase such as Sumiteam X (manufactured by Shin Nippon Chemical Industry Co., Ltd.) can be used. Examples of the latter proteolytic enzymes include acidase proteases such as Newase A (manufactured by Amano Enzyme) and Protease YP-SS (manufactured by Yakult Yakuhin Kogyo); Sumiteam FP (manufactured by Shin Nippon Chemical Industry), and Entilon NBS (洛) Neutral proteases such as Tokasei Kogyo Co .; enzymes having proteolytic activity such as alkaline proteases such as Novozymes FM (Novozymes) and Biolase SP-4FG (Nagase ChemteX) can be used.

  Such an enzyme having a saccharide-degrading activity and an enzyme having a proteolytic activity may be used singly or in combination. The enzyme to be used may be a single enzyme, but various enzymes may be used in combination.

  A preferred enzyme is an enzyme having a saccharide-degrading activity, and in particular, an enzyme having an activity of degrading a polysaccharide such as the above-mentioned cellulase, amylase, hemicellulase or the like can be suitably used.

  The enzyme treatment can be carried out under predetermined conditions suitable for each enzyme used. The temperature condition for performing the enzyme treatment is not particularly limited, but a range of 30 to 80 ° C. can be usually used. Preferably it is 35-60 degreeC.

  Examples of the fractionation treatment having a molecular weight of 5000 to 25000 include a gel filtration method, a membrane separation method, and an adsorption treatment method. A membrane separation method is preferred. The membrane separation method used here is not particularly limited as long as a fraction having a molecular weight of 5000 to 25000 can be obtained as a result from the water-soluble extract of black beans. Specifically, the high molecular weight is set using a membrane having a set molecular weight cut off, for example, in the range of about 20,000 to 30,000, preferably in the range of about 22,000 to 28,000, more preferably around 25,000. A processing method for separating and removing molecular compounds, and a set molecular weight cutoff is, for example, in the range of about 1,000 to 8,000, preferably in the range of about 3,000 to 7,000, more preferably around 5,000. It is preferable to carry out in combination with a treatment method for separating and removing low molecular weight compounds using a membrane.

  As a method of separating and removing the former polymer compound, specifically, NTU-3150 membrane, NTU-3250 membrane, NTU-3550 membrane, NTU-3800 UF membrane (Nitto Denko) ); Cefilt-UF (manufactured by NGK); AHP-2013 membrane, AHP-3013 membrane, AHP-1010 membrane (above, manufactured by Asahi Kasei); . As a method for separating and removing the latter low molecular weight compounds, specifically, NTR-7250 membrane, NTR-7410 membrane, NTR-7430 membrane, NTR-7450 membrane (Nitto Denko) ), AIP-3013 membrane, ACP-3013 membrane, ACP-2013 membrane, AIP-2013 membrane, AIO-1010 membrane (above, manufactured by Asahi Kasei) and other reverse osmosis membrane (nanofiltration membrane) treatment Or ultrafiltration (UF) membrane treatment.

  Examples of the membrane material used for the membrane separation method include cellulose, cellulose diacetate or triacetate, polyamide, polysulfone, polystyrene, polyimide, polyacrylonitrile and the like, regardless of whether they are natural, synthetic, or semi-synthetic. . In addition, as a membrane used for the fractionation treatment, a microfiltration (MF) membrane or the like can be used in addition to the ultrafiltration membrane and the reverse osmosis membrane.

  These enzyme treatment and molecular weight fractionation treatment can be performed in any combination continuously or non-continuously with the above-described black bean water-soluble extract or treated product thereof. The order of the combination is not particularly limited, and any of the order of molecular weight fractionation treatment following the enzyme treatment and the order of molecular weight fractionation treatment followed by the enzyme treatment may be used, but the former method is preferred.

  In addition to the enzyme treatment and the fractionation treatment having a molecular weight of 5000 to 25000, the present invention further provides an acid treatment, an extraction treatment, an adsorption treatment, and an ion exchange treatment for the black bean water-soluble extract or the treated product. Or it does not restrict | limit the process normally used for refinement | purifications, such as a membrane process. These treatments can be performed on a black bean water-soluble extract or a treated product thereof, either alone or in combination of two or more.

  Here, the acid treatment can be carried out by exposing the black bean water-soluble extract or the treated product to acidic conditions of pH 2 to 5.5, preferably pH 4 to 4.5. Specifically, the acid treatment can be easily performed by adding an acid to the water-soluble extract of black beans or the treated product. Such an acid is not particularly limited as long as it is an acid usually used as a food additive, and can be arbitrarily selected and used. Examples thereof include organic acids such as citric acid, acetic acid, malic acid and lactic acid, or inorganic acids such as sulfuric acid, hydrochloric acid, phosphoric acid and nitric acid. The acid treatment using an inorganic acid usually used as a food additive is preferable.

  The acid treatment temperature is not particularly limited, and can be appropriately selected from a range of usually 5 to 100 ° C. For example, the range of 20-100 degreeC, 40-100 degreeC, or 40-80 degreeC can be illustrated. The acid treatment time is not particularly limited, and can be appropriately selected from the range of usually 1 minute to 12 hours. In general, a shorter treatment time is sufficient if the acid treatment is carried out under warming to high temperature. Therefore, for example, in the case of acid treatment at 40 to 100 ° C., the treatment time can be adopted from the range of 5 to 60 minutes. At this time, during the acid treatment, the treatment liquid may or may not be stirred, and is not particularly limited.

  The extraction process is not particularly limited, and can be performed according to a conventional method. For example, a method in which a liquid such as carbon dioxide, ethylene, propane or the like is brought into contact with the water-soluble extract of black beans or a processed product thereof in a closed system under a temperature or pressure above the critical point can also be used. .

  The adsorption treatment can also be performed according to a conventional method. For example, adsorption treatment with activated carbon, silica gel, porous ceramic, etc .; styrene-based duolite S-861 (trademark “Duolite”, USA Diamond Shamrock, the same shall apply hereinafter), duolite S-862, duolite S-863 Or Duolite S-866; aromatic Sepa beads SP70 (trademark “Separ beads”, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Sepa beads SP700, Sepa beads SP825; Diaion HP10 (trademark “Diaion”, Mitsubishi Chemical Corporation) ), Diaion HP20, Diaion HP21, Diaion HP40, and Diaion HP50; or Amberlite XAD-4 (trademark “Amberlite”, manufactured by Organo, the same shall apply hereinafter), Amberlite XAD-7, An adsorption resin treatment using a synthetic adsorption resin such as Amberlite XAD-2000 can be given.

  In such a treatment, the black bean water-soluble extract or the treated product is passed through a resin carrier, and impurities are adsorbed and removed by the resin to obtain a passing liquid containing an active ingredient. In some cases, water and a low-concentration hydrous alcohol are passed through to recover the active ingredient. Here, when using a hydrous alcohol as a liquid flow (eluate), normally about 1-20 volume% ethanol containing aqueous solution can be illustrated suitably as a hydrous alcohol.

  The ion exchange treatment is not particularly limited, and a cation exchange treatment or an anion exchange treatment can be performed using a conventional resin according to a conventional method. Examples of cation exchange resins include, but are not limited to, Diaion SK1B (trademark “Diaion”, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Diaion SK102, Diaion SK116, Diaion PK 208, Diaion WK10, Diaion Ion WK20 and the like, and as anion exchange resin, although not limited, Diaion SA10A (trademark “Diaion”, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Diaion SA12A, Diaion SA20A, Diaion PA306, Diaion Examples include ion WA10 and diaion WA20.

  Examples of the membrane treatment include a filtration treatment using a functional polymer membrane such as a membrane filter (MF) membrane or an electrodialysis membrane. Further, a dialysis method using a concentration gradient by an ion selection membrane, an electrodialysis method using an ion exchange membrane as a diaphragm and applying a voltage, and the like can also be used. Examples of the membrane material used for such membrane treatment include cellulose, cellulose diacetate or triacetate, polyamide, polysulfone, polystyrene, polyimide, polyacrylonitrile and the like, regardless of whether they are natural, synthetic, or semi-synthetic.

  The black bean extract of the present invention thus obtained contains a large amount of various physiological functional components (for example, voicing enhancing action (voicing disorder suppressing action, voicing disorder improving action), etc.) and causes odor. Aroma components and bitterness derived from black beans are significantly removed. In addition, the black bean extract of the present invention obtained by the above method has the coloring component significantly removed and the pigment concentration reduced. For this reason, the black bean extract of the present invention is a food in which odor, taste, and color are regarded as important, or as a quasi-drug or pharmaceutical used orally or nasally, or as an active ingredient or It can be suitably used as a blending component.

  Furthermore, the black bean extract obtained by the above method, as shown in the experimental examples to be described later, has significantly suppressed the occurrence of inconvenient phenomena such as precipitation and odor return even by heating or storage, and also contains alcohol. Even in the case of heating and storage in the presence of alcohol, precipitation is significantly suppressed. For this reason, it should be suitably applied to various products that are expected to be heat-treated, stored, or mixed with alcohol, such as foods or products that are orally or nasally administered or ingested (eg, quasi drugs, pharmaceuticals). Can do.

  The aroma component derived from black beans is an aroma component contained in black seeds (black beans) of plants belonging to the leguminous soybean genus Glycine max (L.) Merrill, and is not particularly limited. Mention may be made of acetic acid, isovaleric acid, maltol, phenol, 4-vinyl guaiacol and 4-vinylphenol.

  The black bean extract thus obtained is in a solution state dissolved or dispersed in water, alcohol (eg, ethanol) or other solvent, or a solid state (powder, granule, tablet) prepared and molded by a known method. Various preparations (food [eg, supplements], pharmaceuticals or quasi-drugs) taken or taken orally or nasally. Examples of foods having such a formulation include supplements of various shapes, rice cakes (such as throat lozenges), troches, and drinks; and examples of pharmaceuticals or quasi drugs include various oral products such as mouthwashes, Examples include gargles, troches, drinks, propellants, various products for throat such as inhalants or inhalants, and nasal drops.

  In addition to the black bean extract, such a preparation may contain a food hygiene or pharmaceutically acceptable carrier or additive depending on the product form. Specific examples of such carriers and additives include, for example, food additives such as dextrin, lactose, powdered starch syrup, preservatives, stabilizers, fragrances, sweeteners or antioxidants commonly used in these products or pharmaceuticals. Can be listed as acceptable additives.

  As described above, the black bean extract of the present invention prepared by the above method has significantly reduced odor, bitterness or color, and inconveniences such as odor return and precipitation are also caused by heat treatment, storage or alcohol blending. Is suppressed. Therefore, the black bean extract of the present invention is also suitably used as a food that is often subjected to such treatment, a quasi-drug or an ingredient (raw material) that is administered orally or nasally from such a viewpoint. be able to.

  Such foods include: (1) milk beverages, lactic acid bacteria beverages, fruit juice soft drinks, soft drinks, carbonated drinks, fruit juice drinks, vegetable drinks, vegetable / fruit drinks, alcoholic drinks, powdered drinks, coffee drinks, tea drinks, tea drinks (2) Puddings such as custard pudding, milk pudding, souffle pudding, pudding with fruit juice, desserts such as jelly, bavaroa and yogurt; (3) Ice cream, ice milk, lacto ice, milk ice cream, fruit juice Ice cream and soft ice cream, ice candy, sherbet, frozen desserts such as ice confectionery; (4) gums such as chewing gum and bubble gum (plate gum, sugar-coated grain gum); (5) In addition to coated chocolate such as marble chocolate Flavors such as strawberry chocolate, blueberry chocolate and melon chocolate Chocolate such as chocolate; (6) Hard candy (including bonbon, butterball, marble, etc.), soft candy (including caramel, nougat, gummy candy, marshmallow, etc.), drop, toffee, etc .; (7) Baked confectionery such as hard biscuits, cookies, rice crackers, rice crackers; (The above (2) to (7) are collectively referred to as confectionery); fruit wine such as red wine, liqueur, chuhai, carbonated alcoholic beverages, etc. Can be mentioned. Preferably, beverages such as the soft drinks and confectionery are used. Among them, (4) gums, (5) chocolates, (6) strawberries, and (7) baked confectionery can be suitably exemplified as confectionery.

  As a ratio of the black bean extract to be blended in these foods, when prepared as a beverage such as a soft drink, 0.001 to 20% by weight, preferably 0.1 to 5% by weight in terms of the dry matter weight of the black bean extract; gum In the case of preparing as a baked confectionery such as cookies, 0.1 to 50% by weight in terms of the dry matter weight of the black bean extract , Preferably 0.5 to 5% by weight; in the case of preparation as candy such as candy, it can be exemplified by 0.01 to 30% by weight, preferably 0.1 to 10% by weight in terms of the dry weight of the black bean extract.

  In addition, as quasi-drugs and pharmaceuticals, various oral products such as mouthwash as described above, throat products such as mouthwashes, troches, drinks, propellants, inhalants or inhalants, and nasal drops are included. Can be mentioned. Examples of the ratio of the black bean extract to be blended in these products include 0.001 to 80% by weight, preferably 0.1 to 50% by weight, in terms of the dry matter weight of the effective fraction of black beans.

(II) Method for reducing odor, bitterness or coloring of black bean water-soluble extract The present invention also provides a method for reducing black bean water-soluble extract to reduce the smell (bean odor), bitterness or color peculiar to black beans.

  The said method can be implemented by performing the enzyme process and the fractionation process of molecular weight 5000-25000 about the water-soluble extract of a black bean. Any of the methods described in (I) above can be used in the same manner as the method for preparing the water-soluble extract of black beans, the enzyme treatment, and the fractionation treatment having a molecular weight of 5000 to 25000. As a preferred method of the present invention, a hot water extract of black beans is treated with a saccharide or / and proteolytic enzyme treatment, preferably with an enzyme having polysaccharide-degrading activity (for example, cellulase, amylase, hemicellulase, etc.) Next, a method of performing fractionation treatment with a molecular weight of 5000 to 25000 using a membrane or the like continuously or discontinuously can be mentioned.

  In addition to the enzyme treatment and the fractionation treatment having a molecular weight of 5000 to 25000, the water-soluble extract of black beans or the treated product thereof is further subjected to acid treatment, extraction treatment, adsorption treatment, ion exchange treatment, membrane treatment, etc. It is also possible to carry out the treatment used for the normal purification of Examples of these treatments include the method described in the above (I), and can be performed on a water-soluble extract of black beans or a processed product thereof by one kind or arbitrarily two or more kinds in combination.

  In the water-soluble extract of black beans thus obtained, the aroma components and bitterness derived from black beans that cause odor are significantly removed. In addition, the black bean extract of the present invention obtained by the above method has the coloring component significantly removed and the pigment concentration reduced. Furthermore, the black bean extract obtained by the method of the present invention is significantly suppressed in the occurrence of odor return even by heating or storage, as shown in the experimental examples described later. For this reason, the method of the present invention described above is applicable to foods in which odor, taste and color tone are important, quasi-drugs or pharmaceuticals used orally or nasally, or active ingredients or compounding ingredients thereof. As a black bean extract, it can be used effectively.

  The aroma component derived from black beans is an aroma component contained in black seeds (black beans) of plants belonging to the leguminous soybean genus Glycine max (L.) Merrill, and is not particularly limited. Mention may be made of acetic acid, isovaleric acid, maltol, phenol, 4-vinyl guaiacol and 4-vinylphenol.

(III) Method for inhibiting precipitation of black bean extract The present invention also provides a method for inhibiting the occurrence of precipitation for a black bean water-soluble extract.

  The said method can be implemented by performing the enzyme process and the fractionation process of molecular weight 5000-25000 about the water-soluble extract of a black bean. Any of the methods described in (I) above can be used in the same manner as the method for preparing the water-soluble extract of black beans, the enzyme treatment, and the fractionation treatment having a molecular weight of 5000 to 25000. As a preferred method of the present invention, a hot water extract of black beans is treated with a saccharide or / and proteolytic enzyme treatment, preferably with an enzyme having polysaccharide-degrading activity (for example, cellulase, amylase, hemicellulase, etc.) Next, a method of performing fractionation treatment with a molecular weight of 5000 to 25000 using a membrane or the like continuously or discontinuously can be mentioned.

  In addition to the enzyme treatment and the fractionation treatment having a molecular weight of 5000 to 25000, the water-soluble extract of black beans or the treated product thereof is further subjected to acid treatment, extraction treatment, adsorption treatment, ion exchange treatment, membrane treatment, etc. It is also possible to carry out the treatment used for the normal purification of Examples of these treatments include the method described in the above (I), and can be performed on a water-soluble extract of black beans or a processed product thereof by one kind or arbitrarily two or more kinds in combination.

  The water-soluble extract of black beans thus obtained has been freed from components that cause precipitation due to heating, storage or alcohol blending, and therefore can be heated or stored under heat treatment, long-term storage or alcohol blending or in the presence of alcohol. Even when it is carried out, the occurrence of precipitation is significantly suppressed. Therefore, the above-described method of the present invention can be applied to various products (eg, foods or products that are orally or nasally administered or ingested) (eg, quasi-drug) Products, pharmaceuticals)) can be used effectively when used as an active ingredient or a compounding ingredient.

  Examples, comparative examples, and experimental examples are described below in order to clarify the configuration and effects of the present invention. However, the present invention is not affected by these examples.

Comparative Example 1
10 kg of legume (black bean) seeds were added to 70 L of water, left at room temperature overnight, and then boiled for 2 hours for extraction. The extraction mixture was subjected to solid-liquid separation, and the obtained extract was mixed with a filter aid and diatomaceous earth and suction filtered to obtain about 55 L (pH 5.8) of the filtrate. The filtrate was then concentrated under reduced pressure to obtain 2.1 kg of extract having a solid content of 70% by weight. 70 g of water and 40 g of ethyl alcohol were added to 90 g of this extract to prepare 200 g of a black bean extract preparation (Comparative product 1). When this black bean extract formulation (Comparative Product 1) was sniffed, it had a strong bean odor or grain odor and bitterness peculiar to beans.

Comparative Example 2
A yellow soybean extract preparation (Comparative Product 2) was prepared in the same manner as in Comparative Example 1 except that yellow soybean seed was used instead of the black bean seed used in Comparative Example 1. This yellow soybean extract formulation (Comparative Product 2) had a bean odor and a bitter taste.

Example 1
About 10 kg of legume (black bean) seeds, 55 l (pH 5.8) of hot water extract obtained by the same method as in Comparative Example 1 was added to enzyme / cellulase (Cellulosin AC40 (manufactured by HI)), titer 4,000 units / 10 g of g) was added, and the mixture was slowly stirred at 40 to 55 ° C. to obtain an enzyme-treated solution. Next, the obtained enzyme treatment solution was treated at 3.5 kg / cm ² and 20 ° C. using an ultrafiltration membrane (NTU-3250-C4K membrane: manufactured by Nitto Denko, molecular weight cut off 20,000). The permeate of this ultrafiltration membrane treatment was then subjected to a reverse osmosis membrane treatment (NTR-7250 membrane: manufactured by Nitto Denko, molecular weight cutoff of about 3,000) to obtain 1 L of a membrane concentration treatment solution. Subsequently, this membrane concentration treatment liquid was concentrated under reduced pressure to obtain 80 g of concentrated extract (solid content: 60%). 80 g of water and 40 g of ethyl alcohol were added to 80 g of this concentrated extract to prepare 200 g of a black bean extract preparation (invention). This black bean extract preparation (invention product) did not smell at all, was tasteless, and the pigment concentration was reduced.

Experimental Example 1 Aroma Component Analysis The amount of aroma component contained in the black bean extract preparation (Comparative product 1) prepared in Comparative Example 1 and the black bean extract preparation (Invention product) prepared in Example 1 was measured using a gas chromatography / mass spectrometer ( GC-MS).

<Measurement method>
Specifically, 10 g of each black bean extract formulation was extracted with 200 ml of diethyl ether containing internal standard substances (IS: 0.4 mg of butylhydroxytoluene [BHT] and diethyl phthalate [DEP] 1.0 mg), and then obtained. The diethyl ether extract was dried over anhydrous sodium sulfate and concentrated, and the resulting concentrate was subjected to a gas chromatography / mass spectrometer (GC-MS) under the following conditions to measure the amount of aroma components. The results are shown in FIG.

<GC-MS measurement conditions>
GC / MS: Hewlett-Packard 5973 Mass Selective Detector,
Column: J & W DB-WAX (0.25mm x 60m),
Temperature conditions: inlet 250 ° C, interface 230 ° C, column temperature 50 ° C (2 minutes)-
220 ° C, temperature rise 3 ° C / min,
Split ratio: 70: 1,
Ionization voltage: 70 eV.

  FIG. 1B (lower figure) shows the total ion chromatogram of the black bean extract preparation (invention product) prepared in Example 1, and A (upper figure) shows the black bean extract preparation prepared in Comparative Example 1 (comparative product 1). The total ion chromatogram of each is shown. As can be seen from FIG. 1, the black bean extract preparation (Comparative Product 1) obtained in Comparative Example 1 contains many volatile components (total amount of about 320 ppm), whereas it was obtained in Example 1. The black bean extract formulation (invention product) contained only trace amounts (5 ppm or less) of components other than the internal standard substance (IS). This result shows that the comparative product 1 black bean extract preparation had a strong bean odor or grain odor peculiar to beans, whereas the black bean extract product of the invention product 1 was odorless and This was consistent with the result obtained in Example 1.

  In FIG. 1A, the peak of 1) is maltol, the peak of 2) is 4-vinylphenol, and the IS peak is butylhydroxytoluene (BHT) and diethyl phthalate (DEP) as internal standards.

Experimental Example 2 Flavor Evaluation and Stability Test As described above, from Experimental Example 1 and Example 1, it was confirmed that the black bean extract formulation (invention product) of the present invention (immediately after preparation) was odorless. Then, next, the black bean extract formulation (invention product) of the present invention was subjected to long-term storage treatment (38 ° C.) and heat treatment, and the influence on flavor (odor and bitterness) was examined.

  Specifically, the black bean extract preparation (invention product) prepared in Example 1 and the black bean extract preparation (Comparative product 1) prepared in Comparative Example 1 (each preparation was stored at 38 ° C. for 30 days with the one immediately after preparation) Was used to prepare a beverage type solution (the solution of the present invention, a comparative solution) having the following formulation. In addition, after mixing the following component, the said solution was filled in the bottle, and the heat sterilization process was performed for 5 minutes on 90 degreeC and 1 atmosphere conditions. Each of the obtained solutions was swallowed by 10 well-trained flavor lists, and the flavor (odor and bitterness) was evaluated according to the criteria described below.

<Solution formulation> pH 3.5
Black bean extract formulation 1g
0.2% by weight citric acid aqueous solution remaining
Total volume 100mL.

  The results are shown in Table 1. The numbers in the table are the number of flavor lists.

<Evaluation criteria>
The smell and bitterness are quite strong: +++
Odor and bitterness: ++
Smell and taste are faint: +
Smell and taste are hardly noticed: ±
There is no smell and taste:-.

  As can be seen from the results shown in Table 1, the beverage type solution (invention solution) prepared using the inventive product (immediately after preparation, after storage at 38 ° C. for 30 days) is comparative product 1 (immediately after preparation, stored at 38 ° C. for 30 days). Compared with the beverage-type solution (comparative solution) prepared using (after), the odor and bitterness were remarkably less, and the solution was almost odorless and tasteless. In addition, as for the comparison solution, the expression of flavor became stronger by using the preparation after storage at 38 ° C. for 30 days as the black bean extract preparation (Comparative Product 1) compared to the case of using the preparation immediately after preparation. On the other hand, about this invention solution, the odorless state was maintained irrespective of the presence or absence of the preservation | save of the black bean extract formulation (product of this invention) to be used.

  From these facts, the black bean extract preparation of the present invention produced by the method of Example 1 (the product of the present invention) contains no or almost no fragrance component or bitter component that exhibits odor in itself. In addition, it was shown that no impurities which are flavor components or bitter precursors that cause odor or bitterness by storage or heat treatment are contained.

Experimental example 3
The black bean extract formulation obtained in Comparative Example 1 (Comparative Product 1) and the black bean extract formulation obtained in Example 1 (Inventive Product) were subjected to SDS-polyacrylamide gel electrophoresis (SDS-PAGE).

  Specifically, each black bean extract formulation (Comparative product 1, invention product) dissolved in water to a concentration of 0.2% (W / V) was added to 105 μl of 2-mercaptoethanol 10 μl, 0.5M Tris-HCl (pH 6 .8) A sample prepared by mixing 25 μl, 10 wt% SDS 40 μl and 70 wt% glycerin 20 μl and boiling for 3 minutes and heating was used as a test sample. This was electrophoresed under conditions based on the Laemmli method (Nature, 227, 680 (1970)), and the obtained electrophoresis gel was stained with CBB according to a conventional method.

Specific electrophoresis (SDS-PAGE) conditions are as follows:
・ Analytical sample: 10 to 0.1 μl / lane ・ Buffer: 0.025 M Tris-0.192 M glycine (pH 8.3), 0.1% SDS.

  The results are shown in FIG. 2 as an electrophoresis image. In the figure, from the left of the lane, (1) Comparative product 1 (10, 5, 1, 0.1 μl from the left), (2) Molecular weight marker (from top, 97 kDa, 66.2 kDa, 45 kDa, 31 kDa, 21.5 kDa, 14.4 kDa) (3) Electrophoresis results of the product of the present invention (10, 5, 1, 0.1 μl from the left) are shown. From the results of electrophoresis, a band was confirmed in the molecular weight range of about 5 to 25 kDa for the black bean extract preparation (invention product) produced in Example 1.

Experimental Example 4 Pigment Concentration The black bean extract preparations (Comparative Product 1, Invention Product) prepared in Comparative Example 1 and Example 1 were each diluted with water to obtain an aqueous solution having a solid content equivalent concentration of 4 mg / 100 ml. The absorption waveform was measured with a spectrophotometer (manufactured by JASCO Corp.) to obtain the chart of FIG. As can be seen from FIG. 3, the absorption curve (for example, absorbance at 500 nm: 0.0984) of the black bean extract preparation (invention product) obtained in Example 1 is the black bean extract preparation (Comparative product 1) obtained in Comparative Example 1. It can be seen that the dye component is removed, which is extremely low compared to the absorption curve (for example, absorbance at 500 nm: 0.4621).

Experimental Example 5 Presence of Precipitation over Time About the black bean extract preparation (invention product) prepared in Example 1, the presence or absence of precipitation over time was confirmed. Specifically, a beverage-type solution (invention solution, comparative solution) (500 mL × 10) prepared using the black bean extract preparation (invention product and comparative product 1) by the same formulation and method as in Experimental Example 3. Ten bottles were filled into 500 mL PET bottles and stored in a bright place at 5 ° C. for 6 months. Table 2 shows the result of visual observation of the occurrence of precipitation.

From the results shown in Table 2, the solution (invention solution) prepared with the black bean extract formulation of the present invention (invention product 1) was stable over time without causing precipitation even after long-term storage. From this, it was shown that the black bean extract formulation of the present invention (the product of the present invention) produced by the method of Example 1 did not precipitate even when heated or stored for a long period of time and was stable in terms of physical properties.

Experimental Example 6
About the black bean extract formulation (invention product) prepared in Example 1, the presence or absence of temporal precipitation when blended into an alcoholic beverage was confirmed by the same method as in Experimental Example 5. Specifically, first, a black bean extract preparation (invention and comparative product 1) was used to prepare a solution (100 g × 10) according to the following formulation, and this was filled into 10 100 mL capacity glass bottles. An alcoholic beverage was prepared by heat sterilization at 0 ° C. for 10 minutes (invented beverage, comparative beverage). This was stored in a bright place at 5 ° C. for 6 months, and the occurrence of precipitation was visually observed. The results are shown in Table 3.

<Alcoholic beverage prescription> Alcohol concentration: 7%
Black bean extract preparation (Invention, Comparative product 1) 1g
Shochu (alcohol concentration 35%) 20g
34g of water
Carbonated water 45g
Total amount 100g.

From the results shown in Table 3, the alcoholic beverage (invention beverage) prepared with the black bean extract formulation of the present invention (invention product 1) was stable over time without causing precipitation even after long-term storage. From this, the black bean extract formulation of the present invention (the product of the present invention) produced by the method of Example 1 is a stable formulation that does not cause precipitation even when blended with alcohol and heated in the presence of alcohol or stored for a long period of time. It was shown that there is.

  From the results of the above experimental examples, by performing enzyme treatment and molecular weight fractionation treatment, the occurrence of precipitation or odor is significantly suppressed even during long-term storage, heat treatment, alcohol blending, and heating and storage in the presence of alcohol. It was found that a black bean extract preparation can be prepared.

  Traditionally, black bean juice has been used as a folk remedy for the purpose of suppressing voice drowning and coughing, and so far, water-soluble extracts of black beans, especially black beans, contain many physiological functional ingredients. It is known. However, the black bean extract has a bitterness and odor peculiar to black beans, and there is a fact that the usable range is limited. On the other hand, in the black bean extract of the present invention, the aromatic component, bitterness and color are significantly reduced by subjecting the water-soluble extract of black bean to enzyme treatment and fractionation treatment of molecular weight 5000-25000 fractions. Therefore, it is widely used as a compounding ingredient for products that are used orally or nasally, such as foods, quasi-drugs, and pharmaceuticals, without worrying about the effects of bean-specific odor, taste, and color. Can do. In addition, since the extract of the present invention hardly generates precipitates due to heating and long-term storage, and the presence of alcohol, it includes various foods containing beverages and alcohol essential for sterilization heat treatment and storage. It can be widely used as a component of various products.

It is a figure which shows the result of Experimental example 1. FIG. Specifically, the black bean extract formulation (invention product) prepared in Example 1 (invention product) (Fig. A) and the black bean extract formulation prepared in Comparative Example 1 (comparison product 1) (Fig. B) were subjected to gas chromatography / mass spectrometry ( GC-MS) is a total ion chromatogram of each preparation obtained. In the figure, the peak of (1) indicates maltol, the peak of (2) indicates 4-vinylphenol, and the IS peak indicates butylhydroxytoluene (BHT) and diethyl phthalate (DEP), which are internal standard substances. It is a figure which shows the result of Experimental example 3. Specifically, the black bean extract preparation (Comparative product 1) obtained in Comparative Example 1 and the black bean extract preparation (Invention product) obtained in Example 1 were subjected to SDS-polyacrylamide gel electrophoresis (SDS-PAGE). An electrophoretic image is shown. In the figure, from the left of the lane, (1) Comparative product 1 (10, 5, 1, 0.1 μl from the left), (2) Molecular weight marker (from top, 97 kDa, 66.2 kDa, 45 kDa, 31 kDa, 21.5 kDa, 14.4 kDa) (3) Electrophoresis results of the product of the present invention (10, 5, 1, 0.1 μl from the left) are shown. It is a figure which shows the result of Experimental example 4. Specifically, it is a chart showing an absorption waveform of an aqueous solution of a black bean extract preparation (Comparative Product 1, Invention Product) prepared in Comparative Example 1 and Example 1.

Claims (9)

A black bean extract obtained by subjecting a water-soluble extract of black beans to enzyme treatment and fractionation treatment with a molecular weight of 5000 to 25000. The black bean extract according to claim 1, wherein the water-soluble extract of black beans is a hot water extract of black beans. The black bean extract according to claim 1 or 2, wherein the enzyme treatment is a carbohydrate or / and proteolytic enzyme treatment. 4. The black bean extract according to any one of claims 1 to 3, which is substantially tasteless and odorless. The black bean extract according to any one of claims 1 to 4, wherein precipitation due to heating, storage or alcohol blending is significantly suppressed. A method for preparing a substantially tasteless and odorless black bean extract, comprising subjecting a black bean water-soluble extract to an enzyme treatment and a fractionation treatment having a molecular weight of 5000 to 25000. A method for preparing a black bean extract, wherein the water-soluble extract of black beans is subjected to an enzyme treatment and a fractionation treatment having a molecular weight of 5000 to 25000, and the generation of precipitation due to heating, storage or alcohol blending is significantly suppressed. A method for reducing the odor, bitterness or coloring of a black bean extract, characterized by performing an enzyme treatment and a fractionation treatment with a molecular weight of 5000 to 25000 on the water-soluble extract of black beans. A method for inhibiting precipitation of black bean extract, comprising performing an enzyme treatment and a fractionation treatment with a molecular weight of 5000 to 25000 on the water-soluble extract of black bean.