KR101403964B1 - Extract method of peanut sprout increased resveratrol content - Google Patents

Abstract

The present invention relates to a method for extracting land bean sprouts having an increased content of resveratrol, and more particularly, to a method for extracting land bean sprouts, comprising the steps of: Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract; And concentrating the extract in a vacuum. The present invention also relates to a method for extracting land bean sprouts with increased content of resveratrol.

Description

{Extract method of peanut sprout increased resveratrol content}

The present invention relates to a method for extracting land bean sprouts having increased resveratrol content, and more particularly, Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract; And concentrating the extract in a vacuum. The present invention also relates to a method for extracting land bean sprouts with increased content of resveratrol.

Sprout vegetables usually means about 1 to 3 leaves of a leaf about a week after sprouting from seeds.

There are many kinds of sprout vegetables, and in recent years, land bean sprouts germinated from peanuts have become known.

When peanut buds germinate and become ground bean sprouts, peanut buds produce resveratrol (3,5,4'-trans-trihydroxystilbene, Resveratrol) to protect themselves from external stimuli. When buds germinate, resveratrol . Thus, land bean sprouts have 23 to 24 times higher content of physiologically active substances, especially resveratrol, which is more effective than antioxidant peanut, more than 90 times higher than red peas (average 0.6 mg / mg), which is known to have the highest resveratrol content .

Resveratrol has been widely known for its efficacy through various studies. As an example of such efficacy, resveratrol exhibits effects such as anti-cancer activity, antithrombotic action, antioxidative action, inhibition of the onset of cardiovascular disease and prolongation of life, Is a newly emerging physiologically active substance that inhibits heart disease, arthritis, dementia and various menopausal symptoms.

However, resveratrol contained in the ground bean sprouts is very sensitive to the external environment such as air, light, and oxidizing enzyme, so it is difficult to utilize it as a functional food material. Thus, although the land bean sprouts are extracted and applied to foods as an extract containing high-level resveratrol, the main method of extracting the land bean sprouts used up to now is the hot water extraction method. The hot sprout extraction method of the ground bean sprouts is extracted at a high temperature of 110 ° C It is affected by temperature. Therefore, heat denaturation of the extract, heat loss and destruction of resveratrol occur, and the content of resveratrol in the ground bean sprouts extract is low, which ultimately makes it difficult to utilize it as a material for functional foods.

The inventors of the present invention conducted various studies to overcome the disadvantages of the conventional method of extracting land bean sprouts, and found that when the bean sprouts were extracted by hot water extraction, The present inventors have found that a bean sprout extract having a high content of resveratrol can be obtained, thus completing the present invention.

Therefore, in order to maximize the content of resveratrol, which is a physiologically active substance in the ground bean sprouts, unlike the general extraction method in which hot water is extracted under high temperature, the present invention is characterized in that the resveratrol is physically stable, Preferably two times or more, and concentrating in a vacuum for a long period of time, thereby providing a method for producing a land bean sprouts extract having a high content of resveratrol.

The present invention solves the problems in the conventional method of extracting land bean sprouts, maximizing the resveratrol content contained in the ground bean sprouts extract, and effectively using the land bean sprouts extract obtained by the method of the present invention as a functional food material.

As a prior art related to the present invention, Korean Patent Laid-Open No. 2009-0036192 discloses a first step of germinating peanut seeds in seed germination; A second step of placing the ground bean sprouts through the first step on a permeable medium of a culture room and periodically spraying water; A third step of periodically applying a known aqueous nutrient solution diluted with minerals and metal ions to the ground bean sprouts through the second step and periodically changing the temperature in the culture room to artificially stress the ground bean sprouts; And a fourth step of shipment of land bean sprouts grown to a predetermined size through the third step. The soil bean sprouts are supplied with stress through periodic temperature changes during the cultivation of ground bean sprouts, thereby increasing the content of resveratrol, And the method of cultivating the land bean sprouts so as to maximize them.

Also, in Korean Patent Publication No. 2012-0079921, (a) mixing the ground peanut shell with sawdust or rice husk or a mixture of sawdust and rice husk mixed with boa and peanut seeds and re-mixing the same in the re-battle; (B) covering the re-battle with a cover of coarse material and sprinkling it on it; And (c) periodically spraying water on the cover of the re-battle.

However, the present invention differs from the prior art in that the technical features of the present invention are different from each other and thus the inventions are different from each other.

It is an object of the present invention to provide a method for extracting land bean sprouts having increased resveratrol content.

It is another object of the present invention to provide a food composition comprising a soil bean sprouts extract obtained by the above-mentioned method for extracting land bean sprouts with increased content of resveratrol.

The present invention relates to a method for producing soybean sprouts, comprising the steps of: Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract; And concentrating the extract in a vacuum. The method of extracting land bean sprouts of increased resveratrol content can be provided.

As an example of the method of extracting the ground bean sprouts of the present invention, the process of steaming and cooling the ground bean sprouts is carried out for 3 to 5 hours by steaming at 90 to 110 캜, 9 times; Adding the cooled ground bean sprouts to purified water having a weight of 5 to 20 times the weight of the ground bean sprouts and then subjecting to hot water extraction at 95 to 120 ° C for 6 to 12 hours to obtain an extract; And vacuum-concentrating the extracted extract at 90 to 95 캜 for 60 to 70 brix for 48 to 60 hours.

The present invention can provide a food composition comprising a ground bean sprouts extract obtained by the above-mentioned method of extracting land bean sprouts with increased content of resveratrol.

The food composition comprising the above-mentioned ground bean sprouts extract may be applied as a health functional food composition. The health functional food composition may be prepared by adding tablets, May be provided in formulations of capsules, powders, and liquid phases.

The present invention can obtain a land bean sprouts extract having increased resveratrol content compared to the land bean sprouts extract obtained by a conventional method of extracting land bean sprouts and can use the land bean sprouts extract having increased resveratrol content as a variety of food materials .

1 is a photograph showing the ground bean sprouts used in the present invention.
Fig. 2 is a diagram showing the extraction process of the ground bean sprouts extract of Example 1 of the present invention.
FIG. 3 is a process drawing of a conventional ground bean sprouts extract. FIG.

The present invention shows a method for extracting land bean sprouts with an increased content of resveratrol.

The present invention relates to a method for producing soybean sprouts, comprising the steps of: Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract; And concentrating the extract in vacuo. The method of extracting land bean sprouts according to claim 1, wherein the amount of resveratrol is increased.

Hereinafter, the present invention will be described in more detail by the respective steps.

(1) The step of cooling the ground bean sprouts after steaming

In the method for extracting land bean sprouts, the present invention can be carried out several times before the extraction of the ground bean sprouts to obtain the land bean sprouts extract having an increased content of resveratrol.

In the above, the ripening of the ground bean sprouts can be carried out for 3 to 5 hours by steam of 90 to 110 ° C.

In the above, the ripening of the land bean sprouts can be carried out for 3 to 5 hours at a steam temperature of 95 to 105 ° C.

In the above, the ripening of the ground bean sprouts can be carried out for 4 hours in a steam of 95 ° C.

In the above, the ripening of the ground bean sprouts can be carried out for 4 hours with the steam of the ground bean sprouts at 100 ° C.

In the above, the cooling of the ground bean sprouts can be carried out at 35 to 45 ° C for 3 to 5 hours.

In the above, the cooling of the ground bean sprouts can be carried out at 40 ° C for 4 hours by using the steamed ground bean sprouts.

In the above, the cooling of the ground bean sprouts means that the coarse ground bean sprouts are maintained at a temperature lower than the steaming temperature for a predetermined time, and the expression "cooling" is used.

In the above, the ripening and cooling of the ground bean sprouts can be carried out several times, preferably nine times or less.

In the above, the ripening and cooling of the ground bean sprouts can be carried out two times or more and nine times or less.

In the above, the ripening and cooling of the ground bean sprouts can be carried out 2 to 5 times.

In the above, the ripening and cooling of the ground bean sprouts can be carried out twice.

In the above, the ground bean sprouts may be obtained from germination peanuts 7-11 days after emergence of the buds.

In the above, the ground bean sprouts may be ground to a size of 0.5 to 1.5 cm obtained after germination of peanuts and after 7 to 11 days from emergence of the buds.

The ground bean sprouts can be obtained by freeze-drying the ground bean sprouts obtained 7-11 days after the sprouts germinate by peanut germination at -10 ° C to 0 ° C for 1 to 10 days, and then ground to 0.5 to 1.5 cm.

In the above, the ground bean sprouts can be obtained after germination of peanuts and after 10 days from emergence of buds.

In the above, the ground bean sprouts can be obtained by grinding peanuts and grinding the seeds obtained after 10 days from the emergence of the sprouts to a size of 1.0 cm.

In the above, the ground bean sprouts can be obtained by lyophilizing the ground bean sprouts obtained 10 days after germination of the peanut by sprinkling at -3 ° C for 7 days, and then grinding the sprouts to a size of 1.0 cm.

(2) Step of extracting the ground bean sprout

The land bean sprouts subjected to the above-mentioned steaming and cooling processes can be extracted with hot water to obtain an extract.

The ground bean sprouts which have been subjected to the above-mentioned steaming and cooling processes are placed in purified water having a weight of 5 to 20 times the weight of the ground bean sprouts and extracted with hot water at 95 to 120 ° C for 6 to 12 hours to obtain an extract.

The ground bean sprouts subjected to the above-mentioned steaming and cooling processes are placed in purified water having a weight of 10 times the weight of the ground bean sprouts and extracted with hot water at 100 ° C for 7 hours to obtain an extract.

The ground bean sprouts subjected to the above-mentioned steaming and cooling processes are placed in purified water having a weight of 10 times the weight of the ground bean sprouts and extracted with hot water at 100 ° C for 7 hours to obtain an extract.

(3) vacuum concentration step;

The extract obtained in the above step (2) of extracting the ground bean sprout hot water is concentrated in vacuo.

The extract obtained in the step (2) of extracting the ground bean sprout hot water is concentrated in vacuo at 90-95 ° C to 60-70 brix.

The extract obtained in the step (2) of extracting the ground bean sprouts hot water is concentrated in vacuo at 90 to 95 캜 such that the solid content is 60 to 70 brix.

The extract obtained in the step (2) of extracting the ground bean sprouts hot water is concentrated in vacuo at 95 ° C to a concentration of 60 brix.

The extract obtained in the step (2) of extracting the ground bean sprouts hot water is concentrated in vacuo at 95 ° C to a solid content of 60brix.

The method of extracting the ground bean sprouts with increased resveratrol content of the present invention may further include a process of low-frequency treating the ground bean sprouts before steaming the ground bean sprouts.

The method may further include a step of subjecting the ground bean sprouts to low-frequency treatment at 20 to 25 DEG C at 5 to 10 kHz for 5 minutes to 1 hour (hr) before steaming the ground bean sprouts.

The method may further include the step of subjecting the ground bean sprouts to low-frequency treatment at 25 DEG C and 7.5 kHz for 30 minutes (min) before steam-boiling the ground bean sprouts.

In order to achieve the object of the present invention, a method for extracting land bean sprouts having increased resveratrol content according to the present invention is provided. .

The present invention includes a ground bean sprouts extract obtained by the above-mentioned method of extracting land bean sprouts with increased content of resveratrol.

The present invention relates to a food composition comprising a ground bean sprouts extract obtained by the above-mentioned method for extracting land bean sprouts with increased content of resveratrol.

The present invention is a food composition comprising a soil bean sprouts extract obtained by the method of extracting the land bean sprouts having an increased amount of resveratrol mentioned above and a food-grade excipient.

The above food composition may be provided in the form of tablets, capsules, powders, and liquid phases.

In the above food composition, the ground bean sprouts extract may contain 0.01 to 99.99% by weight based on the total weight of the food composition.

In the above food composition, the ground bean sprouts extract may contain 0.5 to 99.5% by weight based on the total weight of the food composition.

In the above food composition, the ground bean sprouts extract may contain 1 to 99% by weight based on the total weight of the food composition.

Hereinafter, the present invention will be described in detail by way of Production Examples, Examples, Test Examples and Application Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Preparation Example> Production of ground bean sprouts

The peanut seeds (Arachis hypogaea L.) of the land bean sprouts used in the present invention were purchased directly from the mountain in Palungkwang peanut harvested in Chungbuk, which is the major peanut production area in Korea. The purchased peanuts were sown in Yangpyeong, The cultivated plants were harvested and used as a sample of this experiment.

The morphological characteristics of the peanut seeds ranged from 17.5 to 20.5 mm in length and 8.5 to 10.0 mm in transverse diameter. The seed form is elliptical, the color of the seed coat is dark brown, and the ground bean sprouts that have passed 11 days after sowing are shown in Fig.

&Lt; Example 1 >

The ground bean sprouts were steamed at 95 ℃ for 4 hours and then cooled at 40 ℃ for 4 hours.

The ground bean sprouts, which had been subjected to the cooling process after the above-mentioned boiling, were placed in purified water having a weight of 8 times the weight of the ground bean sprouts and subjected to hot water extraction at 100 ° C for 7 hours to obtain an extract.

The extract was filtered using a filter paper (Whatman No. 4) and concentrated in vacuo at 95 ° C. to a solid content of 60 brix to prepare a ground bean sprouts extract (see FIG. 2).

The above-mentioned ground bean sprouts were prepared by lyophilizing the ground bean sprouts prepared in the above <Production Example> at -3 DEG C for 7 days, and then grinding them to a size of 1.0 cm.

<Comparative Example>

A ground bean sprout hot water extract was prepared by the following method using the existing method of extracting land bean sprouts.

10 times pure purified water was added to the ground bean sprouts, 10 times as much as the ground bean sprouts, extracted with stirring at 300 rpm for 30 minutes in a water bath at 110 ° C, and left for 10 hours at 25 ° C for primary extraction. After the first extraction, 5 times more purified water was added to the ground soybean sprout weight, and the mixture was stirred at 100 rpm for 3 hours at 300 rpm for secondary extraction to obtain an extract.

The extract was filtered through a filter paper (Whatman No. 4), and the filtrate was concentrated in vacuo to a solid content of 60 brix to obtain a ground bean sprouts extract. The evaporation temperature in the vacuum concentration was 60 ° C (see FIG. 3).

<Test Example>

Samples of the ground bean sprouts extracts prepared in Example 1 and Comparative Example were pre-treated in the following manner.

1 ml of the ground bean sprouts extract and 10 ml of ethanol were mixed and stirred at 100 rpm for 3 minutes and sonicated for 5 minutes with an ultrasonicator (Sonics & Materials, Newtown, CT, USA). Then, the supernatant was separated by centrifugation using a centrifuge (Eppendorf AG, Hamburg, Germany) at 20 ° C and 18,000 × g for 15 minutes, and 1 mL of the supernatant was collected and filtered with a nylon syringe filter Were used as analytical samples.

Quantitative analysis of resveratrol of the ground bean sprouts extract prepared in Example 1 and quantitative analysis of resveratrol of the ground bean sprouts extract prepared in Comparative Example were conducted on the analytical samples of the ground bean sprouts extracts prepared in Example 1 and Comparative Example, Respectively.

High performance liquid chromatography (HPLC) used for quantitative analysis of resveratrol was performed with Agilent Technologies 1200 series.

The column was a Waters Surfire C ₁₈ (150 mm × 4.6 mm, 5 μm), flowed at a rate of 0.6 ml / min and measured at 306 nm using a UV-Vis detector. The mobile phase was eluted using the conditions shown in Table 1 below, and 20 μl of the solution was injected and quantitatively analyzed.

The standard solutions were prepared by dissolving 100 mg / L in ethanol and diluting them to obtain chromatograms. The calibration curves were prepared with respect to the standard solution concentration per peak area and applied to the resveratrol quantitative analysis of the ground bean sprouts extract.

Conditions for mobile phase in HPLC analysis Time (min) Acetonitrille (%) Distilled water (%) Flow rate (ml) 0 0 100 0.6 10 75 25 0.6 20 90 10 0.6 25 0 100 0.6 30 0 100 0.6

The analytical samples of the ground bean sprouts extracts prepared in Example 1 and Comparative Example were subjected to quantitative analysis of resveratrol by HPLC, and the results are shown in Table 2 below.

The resveratrol content of the ground bean sprouts extract prepared in Example 1 and Comparative Example Brix
Resveratrol concentration ([mu] g / ml) Example 1 Comparative Example 60 153.36 ± 0.94 56.67 ± 5.74

* Mean SD (n = 3)

As shown in Table 2, the content of resveratrol in the ground bean sprouts extract prepared in Example 1 was 153.36 ug / ml, and the content of resveratrol in the ground bean sprouts extract prepared in Comparative Example was 56.67 ug / ml It was found that the content of resveratrol in the ground bean sprouts extract prepared in Example 1 of the present invention was significantly increased to 270% as compared with that of the ground bean sprouts extract prepared in Comparative Example.

As can be seen from the results of Table 2 above, the land bean sprouts extract prepared according to the present invention has a significantly increased resveratrol content compared with the land bean sprouts extract prepared in the conventional comparative example, It is considered that the ground bean sprouts extract can be used more as a functional food material.

&Lt; Example 2 >

The ground bean sprouts were steamed at 95 ℃ for 4 hours and cooled at 40 ℃ for 4 hours.

The ground bean sprouts which had been subjected to the cooling process after the above-mentioned three times of the above-mentioned boiling were put into purified water having a weight of 8 times the weight of the ground bean sprouts and subjected to hot water extraction at 100 ° C for 7 hours to obtain an extract.

The extract was filtered using a filter paper (Whatman No. 4), and concentrated in vacuo at 95 ° C. to a solid content of 60 brix to prepare a ground bean sprouts extract.

The above-mentioned ground bean sprouts were prepared by lyophilizing the ground bean sprouts prepared in the above <Production Example> at -3 DEG C for 7 days, and then grinding them to a size of 1.0 cm.

&Lt; Example 3 >

The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 4 times. Respectively.

<Example 4>

The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 5 times. Respectively.

&Lt; Example 5 >

The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours. Respectively.

&Lt; Example 6 >

The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 7 times. Respectively.

&Lt; Example 7 >

The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 8 times. Respectively.

&Lt; Example 8 >

The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 9 times. Respectively.

&Lt; Example 9 >

The ground bean sprouts were steamed at 95 ℃ for 4 hours and then cooled at 40 ℃ for 4 hours.

The ground bean sprouts, which had been subjected to the cooling process after the above-mentioned boiling, were placed in purified water having a weight of 8 times the weight of the ground bean sprouts and subjected to hot water extraction at 100 ° C for 7 hours to obtain an extract.

The extract was filtered using a filter paper (Whatman No. 4), and concentrated in vacuo at 95 ° C. to a solid content of 60 brix to prepare a ground bean sprouts extract.

The above-mentioned ground bean sprouts were obtained by subjecting the ground bean sprouts prepared in the above <Preparation Example> to low-frequency treatment at 25 DEG C at 7.5 kHz for 30 minutes (min), followed by grinding to a size of 1.0 cm.

&Lt; Example 10 >

The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 3 times. Respectively.

&Lt; Example 11 >

The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 4 times. Respectively.

&Lt; Example 12 >

The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours. Respectively.

&Lt; Example 13 >

The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 6 times. Respectively.

&Lt; Example 14 >

The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 7 times. Respectively.

&Lt; Example 15 >

The ground bean sprouts extract was prepared in the same manner as in Example 9, except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours. Respectively.

&Lt; Example 16 >

The ground bean sprouts were prepared in the same manner as in Example 9, except that the bean sprouts were matured at 95 ° C for 4 hours and cooled at 40 ° C for 4 hours. Respectively.

&Lt; Application Example 1 > Preparation of food composition

The ground bean sprouts extract prepared in Example 1 was lyophilized and powdered to prepare a food composition of the following powder or granules.

1. Manufacturing of powder

3 g of the ground bean sprouts extract powder of Example 1

Lactose 2g

The above components were mixed and packed in airtight bags to prepare powders.

2. Preparation of tablets

150 mg of the ground bean sprouts extract powder of Example 1

150 mg of corn starch

Lactose 150 mg

2.5 mg of magnesium stearate

The above components were mixed and then tableted to prepare tablets.

3. Preparation of capsules

150 mg of the ground bean sprouts extract powder of Example 1

150 mg of corn starch

Lactose 150 mg

2.5 mg of magnesium stearate

The above components were mixed and filled in gelatin capsules to prepare capsules.

4. Manufacture of rings

1.5 g of the powder of the ground bean sprouts extract of Example 1

Lactose 2.0g

Glycerin 1.5 g

Xylitol 0.5 g

After mixing the above components, 5.5 g per one ring was prepared using a ventilator.

5. Manufacture of granules

200 mg of the ground bean sprouts extract powder of Example 1

Soybean extract 100 mg

250 mg of glucose

600 mg of starch

After mixing the above components, 100 mg of 35% ethanol was added and the mixture was dried at 60 ° C to form granules, which were then filled in a capsule.

&Lt; Application Example 2 > Preparation of food composition

The ground bean sprouts extract prepared in Example 9 was lyophilized and powdered to prepare a food composition of the following powder or granules.

1. Manufacturing of powder

3 g of the ground bean sprouts extract powder of Example 1

Lactose 2g

The above components were mixed and packed in airtight bags to prepare powders.

2. Preparation of tablets

150 mg of the ground bean sprouts extract powder of Example 1

150 mg of corn starch

Lactose 150 mg

2.5 mg of magnesium stearate

The above components were mixed and then tableted to prepare tablets.

3. Preparation of capsules

150 mg of the ground bean sprouts extract powder of Example 1

150 mg of corn starch

Lactose 150 mg

2.5 mg of magnesium stearate

The above components were mixed and filled in gelatin capsules to prepare capsules.

4. Manufacture of rings

1.5 g of the powder of the ground bean sprouts extract of Example 1

Lactose 2.0g

Glycerin 1.5 g

Xylitol 0.5 g

After mixing the above components, 5.5 g per one ring was prepared using a ventilator.

5. Manufacture of granules

200 mg of the ground bean sprouts extract powder of Example 1

Soybean extract 100 mg

250 mg of glucose

600 mg of starch

After mixing the above components, 100 mg of 35% ethanol was added and the mixture was dried at 60 ° C to form granules, which were then filled in a capsule.

Although the present invention has been described with reference to the preferred embodiments, examples, test examples, and application examples, it should be understood by those skilled in the art that the scope of the present invention is not limited by the scope of the present invention. It will be understood that various modifications and changes may be made in the present invention.

The present invention can obtain a land bean sprouts extract having an increased resveratrol content compared to a land bean sprouts extract obtained by a conventional method of extracting land bean sprouts and can use the land bean sprouts extract having increased resveratrol content as a variety of food materials It can be used industrially because it can contribute to economic benefits for land bean growers and communities.

Claims (4)

A step of cooling the ground bean sprouts after steaming and conducting several times;
Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract;
And concentrating the extract in vacuo. The method of extracting land bean sprouts according to any of the preceding claims, wherein the amount of resveratrol is increased. The method according to claim 1,
A step of mixing the ground bean sprouts with steam at 90 to 110 캜 for 3 to 5 hours and then cooling the mixture at 35 to 45 캜 for 3 to 5 hours for 2 to 9 times;
Adding the cooled ground bean sprouts to purified water having a weight of 5 to 20 times the weight of the ground bean sprouts and then subjecting to hot water extraction at 95 to 120 ° C for 6 to 12 hours to obtain an extract;
And concentrating the extracted extract at a temperature of 90 to 95 캜 for 48 to 60 hours in a vacuum of 60 to 70 brix, thereby increasing the content of resveratrol. The method according to claim 1,
Wherein the ground bean sprouts are subjected to low-frequency treatment at 20 to 25 캜 and 5 to 10 kHz for 5 minutes to 1 hour before the ground bean sprouts are matured, thereby increasing the content of resveratrol. A food composition comprising a ground bean sprouts extract obtained by the method of any one of claims 1 to 3.

Images