Method for extracting isoflavones from soybean

• Main Authors: CHOI JAE WOO, KIM HYO GYEONG, PARK SANG IK, LEE JEONG UN, YANG HEE JIN, YOO GOO SANG, LIM A RUEM, JUNG BO KYUNG, JEONG GYU HO, PARK KEON SOO, YOON JANG HAN, KIM YOUN MOO
• Format: Patent
• Language: English; Korean
• Published: 24.08.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Introduced is a method for extracting isoflavones contained in soybean, in which dried and pulverized beans are extracted for 3 to 5 hours under reflux using 60 to 75% ethanol mixed with distilled water or distilled water as a solvent. It is possible to extract a large amount of aglycone components with high bioactivity, and the extracted isoflavone components can be used for food, beverage, etc. 건조 및 분쇄된 콩을 증류수 또는 증류수가 혼합된 60~75%의 에탄올을 용매로 하여 3~5시간 환류 추출하는 콩 함유 이소플라본 추출방법이 소개된다. 생체 활성이 높은 비배당체 성분의 다량 추출이 가능하며, 추출된 이소플라본 성분을 식품, 음료용 등으로 사용할 수 있다.