Roasted soybean hypocotyls and beverage material containing the same

摘要

The invention provides roasted soybean hypocotyls which are 25 to 35 in L value and 4 to 13 in b value when measured with a color difference meter, a process for preparing roasted soybean hypocotyls, the process comprising the steps of separating hypocotyls from soybeans with heating by dry heat, and roasting the separated hypocotyls until they are 25 to 35 in L value and 4 to 13 in b value when measured with a color difference meter. Further the invention provides a beverage material comprising roasted soybean hypocotyls which are 25 to 35 in L value and 4 to 13 in b value when measured with a color difference meter and at least one member selected from the group consisting of roasted soybean testae, roasted barley, roasted naked barley, roasted Job's-tears and green tea. According to the invention, a beverage material can be prepared using soybean hypocotyls, the material retaining active ingredients such as isoflavone and having a good flavor.