Presentation Information
[2Lp07]Development of Processing Conditions for Chickpea-Based Roasted Bean Tea and Improvement of Flavor by Enzymatic Treatment
*Miyo Hiwatashi1, Goro Funakoshi2 (1. Nagoya Bunri University, 2. Aichi Center for Industry and Science Technology)
Keywords:
Chickpea,Tea,Roast,Volatile Compounds,Pyrazine
【Purpose】Roasted bean tea made from legumes is a caffeine-free beverage with a toasty aroma and mild taste. Products using adzuki or black soybeans are common in Japan. This study aimed to explore chickpeas as a novel raw material for bean tea, and to develop a method combining low-temperature roasting and enzymatic treatment to improve flavor and extractability.
【Methods】Chickpeas from Hokkaido were soaked, then roasted at 140–180°C for 1 hour using a steam convection oven. Enzyme-treated samples included carbohydrate- and protein-degrading enzymes during soaking. Tea was prepared by extracting ground roasted beans with 20× hot water for 10 minutes. Analyses included color, volatile compounds (SPME-GC-MS), sugars and amino acids (HPLC), and sensory tests (triangle test). Adzuki and black soybean teas were used for comparison.
【Results】Soaking increased GABA and biochanin A. Roasting above 140°C reduced sugars, amino acids, and GABA, with marked GABA loss by 160°C. At 140°C, color and pyrazine formation were weak. Enzyme treatment increased sugars and amino acids and enhanced pyrazine formation and color even at 140°C. Sensory tests confirmed a stronger roasted aroma. Chickpea tea showed higher sucrose, GABA, and umami-related amino acids than adzuki tea, indicating its processing potential.
【Methods】Chickpeas from Hokkaido were soaked, then roasted at 140–180°C for 1 hour using a steam convection oven. Enzyme-treated samples included carbohydrate- and protein-degrading enzymes during soaking. Tea was prepared by extracting ground roasted beans with 20× hot water for 10 minutes. Analyses included color, volatile compounds (SPME-GC-MS), sugars and amino acids (HPLC), and sensory tests (triangle test). Adzuki and black soybean teas were used for comparison.
【Results】Soaking increased GABA and biochanin A. Roasting above 140°C reduced sugars, amino acids, and GABA, with marked GABA loss by 160°C. At 140°C, color and pyrazine formation were weak. Enzyme treatment increased sugars and amino acids and enhanced pyrazine formation and color even at 140°C. Sensory tests confirmed a stronger roasted aroma. Chickpea tea showed higher sucrose, GABA, and umami-related amino acids than adzuki tea, indicating its processing potential.
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