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Water-soluble bean-based extracts

An extract, water-soluble technology, applied in the field of preparation of water-soluble bean extract, can solve the problems of unutilized soybean isoflavones, low water-solubility and the like

Inactive Publication Date: 2003-04-16
小野光则 +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To avoid dislike of soy foods, one solution is to use soy isoflavones as dietary supplements, but unfortunately soy isoflavones and their derivatives remain unutilized due to their low water solubility

Method used

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  • Water-soluble bean-based extracts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Add 3 liters of hot water at 70° C. to 1 kg of soybean powder crude extract extracted with about 90% ethanol aqueous solution, such as SoyLife 150 purchased from Meiwei Schousten Company. After stirring at 90°C for 30 minutes and at 50°C for 30 minutes, the residue and the solution were roughly separated by centrifugation at 50°C at 10,000 xg. After decanting, add 6 grams of calcium chloride (about 0.02M) of food additive grade in the supernatant, and continue to stir after 30 minutes at 30 ℃, supernatant is filtered through 1 μm microfilter, obtains yellow solution (2.5 liters ). This filtrate was transferred to a 5-L glass flask and hydrogenated at 10 atmospheres for 5 hours in the presence of a catalytic amount (about 3 grams) of 5% pd / c. The decolorized mixture was filtered through a 0.2 μm microfilter to obtain a clear solution of water-soluble legume extract (2.3 L).

[0026] The water-soluble legume extract solution was characterized by high pressure liquid chr...

Embodiment 2

[0030] With about 90% ethanol aqueous solution extraction of soybean flour crude extract (1 kg), add 27 liters of 70 ℃ hot water to the SoyLife150 purchased from American Schousten Company, after stirring at 90 ℃ for 15 minutes, inject 90 grams of citric acid aqueous solution 3 Lift. After stirring at 90° C. for 15 minutes, it was filtered under vacuum through a Celite bed filter paper. The filtrate was a pale yellow clear solution (27 L). Potassium carbonate (50 g) was added to adjust the pH to 6.0. After filtration and purification through a 0.45 μm hole filter (Millipore Co.) under vacuum, concentrate with a 2-inch Wiped-Film Still (HOPE Scientific Company) at 70 ° C and 20 mm Torr to obtain a light yellow water-soluble soybean extract solution (18 liters). Example 3

Embodiment 3

[0031] After 2 liters of the water-soluble bean extract solution was obtained by the method of Example 1, freeze-dried for 2 days at -85° C. under 10 mm Torr with a lyophilizer manufactured by Bertis Company to obtain 350 grams of light yellow cake. The dry cake contained 70 grams of isoflavone derivatives with a solubility of about 200 mg / ml. Solubility is measured by first stirring 1 gram of dry extract in 1ml of pure water at 25°C for 5 minutes, then observing whether the mixture is completely dissolved, if not, add 1ml of water and stir at 25°C for 5 minutes. Then observe whether it is completely dissolved, if not, add 1ml of water and stir at 25°C for 5 minutes, until complete dissolution is observed. other embodiments

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Abstract

This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also disclosed is a method of preparing such a water-soluble bean-based extract.

Description

Background of the invention [0001] One of the newest and greatest areas of concern in nutrition research involves food constituents called phytochemicals. Phytochemicals, such as isoflavones and their derivatives, are found only in plants, and although they are not classified as nutrients, they deeply affect our health. See eg W.R. Bidlack et al. eds: Phytochemicals, A New Paradigm, published by Technomic Press, 1998. [0002] The discovery of phytochemicals ushered in a new era in nutrition. Phytochemicals found in legumes such as soybeans are of particular importance. Soybeans and their products, such as soybeans and soybean products, provide a special pathway to reduce the incidence of many chronic diseases such as cancer. See Journal of Agricultural Food Chemistry, 42, 1666 (1994); and 43, 1184 (1995). Recent studies have shown that one daily meal of soy food is sufficient to obtain the benefits of these food chemicals (see M. Messina et al.: Soy alone and our health, ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L1/30
CPCA23L1/3002A23V2002/00A23L33/105A23V2250/2116A23L11/05A23L11/07A23V2250/21172A23V2300/14A23V2300/24A23V2200/218A23V2250/032
Inventor 小野光则吉屋圭三辰田宪昭山口直人陈良博
Owner 小野光则
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