Abstract
Both polyphenols and citric acid were examined with the aim of developing a healthy drink that could be made efficiently. A manufacturing process was designed, and the development of a healthy drink that contained both citric acid and polyphenols from black soybeans was attempted. The results were as follows. 1) The best ratio of koji rice 1.2 to black soybean was 1.2 : 1. 2) The ideal amount of warm water to be added was 3.5 times the amount of raw material in gross weight. 3) To separate the raw material and complete the saccharification process, the best temperature range was from 50 to 55℃. 4) The best period for separating and maturing the raw material was five days. When the spot manufacturing examination had been done based on the abovementioned conditions, the resulting beverage contained 1,113mg% amino acids in addition to polyphenols and Antoshianin, and also contained a large quantity of potassium. Therefore a beverage that contained a new citric acid, polyphenols, and Antoshianin could be manufactured.
