KR101834766B1 - Soybean extract with excellent color - Google Patents

Abstract

The present invention relates to a soybean-derived extract having improved coloration, and more particularly to a soybean-derived extract having an increased content of a physiologically active substance, which is an effective ingredient for the human body, The present invention relates to a soybean-derived extract having an excellent improved color.

Description

Soybean extract with excellent color,

The present invention relates to a soybean-derived extract having improved coloration, and more particularly, to a soybean-derived extract having improved coloration which is significantly improved compared to a conventional soybean-derived extract, thereby minimizing the rejection upon direct ingestion, Derived extract having an improved nutritional value and an improved flavor, which is excellent in flavor.

Soybean seeds morphologically consist of seed coat, cotyledon, and embryo. The proportion of each part of soybean seeds is about 90 ~ 92% for cotyledon, 6 ~ 8% for seed coat and about 2% for embryo. Soy has about 40% protein, 20% fat, and contains a large amount of various physiologically active substances such as isoflavone and soyasaponin.

The isoflavone is a group of compounds having a molecular formula of C ₁₆ H ₁₀ O ₂ , and includes genistein, daidzein, glycitein and their glucose glycosides, further acetyl group, And malonyl, are known as isomers that exist in a natural state, and exist in the form of a glycoside linked mainly to a sugar. Recent studies have shown that the anticancer effects of isoflavones (Akiyama et al., J. Biol. Chem., 262 (2): 5592, 1987; Molteniet al., J. Nurt., 125: 751s, (Fatsis et al., Proc. Nat. Acad. Sci. USA., 90: 2690, 1993) and antioxidative effects (Naim et al., Life Sci., 42 (11): 1123, 1988) and anticancer activities were mainly estrogen antagonistic action, regulation of cell activation cycle, protein tyrosin kinase (DNA tyrosine kinase) and DNA localization Inhibition of topoisomerase II, induction of Quinone reductase (Phase II) enzyme, and antimicrobial and antioxidative effects, and the reduction of cholesterol The effect and inhibition of platelet production may also be associated with inhibition of arterial disease. Their antiestrogenic effect is a property derived from these structures and plays a competitive role with the estrogen receptor. Therefore, isoflavones are considered to be estrogen substitutes because they are equivalent to estrogen while resolving the side effects of estrogen used in the treatment of osteoporosis, Drug Administration recommends that isoflavones be taken at least 25 mg / day.

On the other hand, since the saponin of soybean shows a bitter taste, various kinds of physiological activities such as antioxidant activity, antiviral and toxic substance removal, antitumor activity, anticancer activity and immunity enhancing effect including blood cholesterol reduction effect are revealed, Has attracted much attention (Yoshikoshi et al ., 1996. Plant Med., 62: 252-255; Hendrich, et al ., 2000. J. Nutr., 130: 674S; Rao & Sung, 1995. J. Nutr., 125: 717S-724S; Hayashi et al ., 1997. Planta Med., 63: 102-105; Kinjo et al ., 1988. Planta Med., 64: 233-236; Miyao et al ., 1988. Planta Med., 64: 5-7; Berhow et al ., 2000. Mutation Research, 448: 11-22; Jeon & Sung, 2000. J. Nutri., 130: 687S; Vlietinck et al ., 1998. Planta Med., 64: 97-109).

There has been a lot of effort to extract isoflavones and saponins, which are useful physiologically active substances for human body, from soybeans. However, when extracting isoflavones or saponins from soybeans, a large amount of carbohydrates, proteins and lipids Therefore, it takes a great deal of effort and cost to remove solids such as carbohydrates, proteins, lipids and the like from such a mixture, and the extract is highly deliquescent so that it becomes a state of deep brown syrup, . In addition, the above-mentioned dark brown coloring has a problem that it is difficult to develop a variety of product groups by reducing the desire for ingestion and increasing the sensation of rejection.

Korean Patent Laid-Open Publication No. 2014-0026725 by the present inventors discloses a method for separating and purifying isoflavones and saponins from soybean embryos. The separation and purification method disclosed in the above document has provided an improved method compared to the conventional method of removing saccharides, proteins and lipids from the soybean extract disclosed in the above document, so that saponin and isoflavone can be simultaneously extracted from soybean, Since the removal of carbohydrate, protein and lipid from the extract is insufficient, the content of the active ingredient contained in the soybean extract is extremely small and the yield is very low. In addition, since the saccharide remaining in a high content due to failure to be removed from the soybean extract inhibits the powdering of the extract, the extract is made into a state like starch syrup, which makes it difficult to develop various products. Furthermore, there is a problem in that it is very difficult to directly take the extract when the flavor of the soybean extract is low and the additive such as a seasoning agent is not mixed. Furthermore, there is a problem that the color of the extract tends to decrease the appetite according to the browning, and when the bleaching process is performed to solve this problem, there may arise a problem that it may be harmful to the human body.

DISCLOSURE OF THE INVENTION The present invention has been conceived in order to solve the above problems, and it is an object of the present invention to provide a soybean extract having a significantly improved color tone by satisfying a specific condition according to the present invention, The present invention provides a soybean-derived extract having a remarkable increase in the content of the substance, excellent nutrition, excellent flavor, remarkably low sugar, protein and fat content, and improved color.

In order to solve the above-described problems, the present invention provides a soybean-derived extract, wherein the extract comprises isoflavone and saponin as an active ingredient, and the color angle and chroma of the extract are measured under the following conditions (1) And (2) are provided.

(1) CIELAB color angle (h _ab ) 81-89 DEG

(2) CIELAB saturation (C ^* ) 36 ~ 58

According to a preferred embodiment of the present invention, the extract may be extracted from soybean seeds containing at least one of soybean seed, cotyledon, embryo and germinated embryo.

According to another preferred embodiment of the present invention, the extract may be in powder form.

According to another preferred embodiment of the present invention, the lightness in the CIELAB color indicator for the extract may further satisfy the following condition (3).

(3) CIELAB brightness (L ^* ) 73 or more

According to another preferred embodiment of the present invention, the extract may further satisfy the following conditions (4) to (7).

(4) a free sugar content of 9 to 32 wt%, (5) a protein content of 4 to 5 wt%, (6) a crude fat content of 2.2 to 3.8 wt%, (7) a reflex sugar content of 8.0 to 10.0 brix%

According to another preferred embodiment of the present invention, the redness (a ^* ) of the extract may be 1.3 to 6.9 and the yellowness (b ^* ) may be 38 to 55 in the CIELAB colorimeter.

According to another preferred embodiment of the present invention, the color stimulus in the CIELAB color indicator for the extract may satisfy the following condition (8).

(8) CIELAB color stimulus (E ^* ) 86.5 to 92.0

According to another preferred embodiment of the present invention, the redness (a ^* ) in the CIELAB color indicator for the extract may be 1.3 to 5.5.

According to another preferred embodiment of the present invention, the conditions (1) and (2) in the CIELAB color indicator for the extract can be satisfied for the individual powder particles contained in the extract.

In order to solve the above-mentioned problems, the present invention provides a cosmetic composition comprising the soybean-derived extract according to the present invention.

Further, in order to solve the above-mentioned problems, the present invention provides a food composition comprising a soybean-derived extract according to the present invention.

Hereinafter, terms used in the present invention will be described.

The term soybean seeds used in the present invention includes dorsal root, cotyledon, and seed coat, and is used in the meaning including seedling.

The soybean-derived extract of the present invention satisfies the specific conditions according to the present invention, thereby significantly improving the color tone of the soybean-derived extract than the conventional soybean-derived extract, minimizing the rejection upon direct ingestion, and significantly increasing the content of the physiologically active substance, , Nutritionally excellent, excellent in flavor, and capable of drastically lowering sugar, protein and fat content, and thus can be widely used in various foods, medicines, quasi-drugs, and functional cosmetics.

Fig. 1 is a view showing a color space by CIELAB.
2 is a diagram showing a color space by CIELAB.
FIG. 3 shows the chromaticity of the soybean-derived extract prepared according to a preferred embodiment of the present invention.
FIG. 4 shows the lightness of the soybean-derived extract prepared according to one preferred embodiment of the present invention.
FIG. 5 shows the redness of the soybean-derived extract prepared according to one preferred embodiment of the present invention.
6 shows the yellowness of soybean-derived extracts prepared according to a preferred embodiment of the present invention.
FIG. 7 is a photograph of a soybean-derived extract prepared according to a preferred embodiment of the present invention.
8 is a photograph of a soybean-derived extract prepared according to a preferred embodiment of the present invention.
9 is a photograph of the soybean-derived extract prepared according to the comparative example of the present invention. FIG. 10 is a graph showing the total free sugar content in raw materials of soybean-derived extract and extract prepared according to a preferred embodiment of the present invention.
FIG. 11 is a graph showing the content of proteins contained in raw materials of soybean-derived extract and extract prepared according to a preferred embodiment of the present invention.
FIG. 12 is a graph showing the content of crude fat contained in raw materials of soybean-derived extract and extract prepared according to a preferred embodiment of the present invention.
FIG. 13 is a graph showing total isoflavone content of soybean-derived extracts and extracts prepared according to a preferred embodiment of the present invention. FIG.
FIG. 14 is a graph showing the total saponin content in raw materials of soybean-derived extract and extract prepared according to a preferred embodiment of the present invention. FIG.
15 is a kramatogram of saponin contained in soybean-derived extract prepared according to a preferred embodiment of the present invention.
16 is a kramatogram of saponin contained in soybean-derived extract prepared according to a preferred embodiment of the present invention.
17 is a graph of refractivity of bean-derived extract prepared according to a preferred embodiment of the present invention.

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

As described above, there has been much effort to extract isoflavones and saponins, which are useful physiologically active substances as described above, from soybeans. However, when extracting isoflavones or saponins from soybeans, a large amount of saccharides, Proteins, lipids and the like are mixed and extracted. Therefore, there is a problem that much effort and expense are required to remove solids such as sugars, proteins, and lipids from such a mixture. Further, in the conventional method, it is difficult to separate only the effective components, carbohydrates, proteins, and lipids from the soybean extract to remove only the carbohydrates, proteins, and lipids other than the effective components, The content of the active ingredient contained in the soybean extract is extremely small and the yield is very low. Furthermore, since the saccharide remaining in a high content due to failure to be removed from the soybean extract inhibits the powderization of the extract, the soybean extract has a problem in that the soybean extract is difficult to be developed into a variety of products by preparing the extract as brown syrup. Furthermore, the conventional soybean extract has a problem that it is very difficult to directly ingest the extract when the additives such as seasoning agent are not mixed due to the lack of flavor, and the color of the extract decreases the appetite according to the color of the extract, There is a problem that it is harmful to the human body.

Therefore, in the present invention, in the soybean-derived extract, the extract contains isoflavone and saponin as an active ingredient, and the color angle and chroma in the CIELAB color indicator for the extract are all satisfying the following conditions (1) and (2) Derived soybean extract having improved coloration, which has been found to be useful as an active ingredient. Thus, the content of the physiologically active substance, which is an effective ingredient beneficial to the human body, is remarkably increased compared to the conventional soybean-derived extract, and the soybean derived from the beans having excellent nutritional quality, excellent flavor, An extract can be provided.

(1) CIELAB color angle (h _ab ) of 81 to 89 ° and (2) CIELAB saturation (C ^* ) of 36 to 58

First, the soybean which is a raw material of the extract according to the present invention will be explained.

The soybean can be conventionally sold and / or cultivated soybeans. The soybean can be used without limitation if the soybean is a seed of a plant belonging to the genus Glycine commonly called soybean. There is no particular limitation on the soybean, , Daesung bean, Seonyu bean, Golden bean, and Tanggwang can be used. The soybean seeds to be used as the raw material for the extract may be seeds as they are, seedlings may be separated from cotyledons and embryos separately, germinated embryos may be used, or a mixture of two or more of them may be used.

The soybean-derived extract according to the present invention is not particularly limited as to the raw material as described above, and there is no particular limitation as to whether the extract is an extract obtained by using any of the extraction solvents. Specifically, it may be an extract using an alcohol or water as an extraction solvent, preferably an extract through an alcohol, more preferably an extract through a lower alcohol having 1 to 4 carbon atoms, more preferably ethanol ≪ / RTI >

The extract according to the present invention extracted using the above-mentioned raw materials includes isoflavones and saponins which are effective ingredients for improving physiological activity.

The isoflavone is widely known as an estrogen replacement substance that can prevent arteriosclerosis due to the anti-cancer effect, prevention of osteoporosis, prevention of chronic diseases, antioxidant effect as well as blood cholesterol and platelet production inhibition, and hormone use in menopausal women have. According to a preferred embodiment of the present invention, the isoflavone may include one or more isoflavone glycosides selected from the group consisting of daidzin, glycitin and genistin.

In addition, it is known that the saponin contributes to various physiological activities such as antioxidative activity, antiviral and hepatic toxic substance removal, antitumor activity, anticancer activity, and immunity enhancement effect including a blood cholesterol reduction effect. According to a preferred embodiment of the present invention, the saponin is selected from the group consisting of saponin A series comprising at least one of saponin Aa, saponin Ab, saponin Ae and saponin Af; A saponin B series comprising at least one of saponin Bb, saponin Bc, saponin beta g and saponin beta a; And a saponin E family comprising saponin Bd and saponin Be; , And more preferably, it can include all of the saponin A series, B series and E series described above, and can exert a superior physiological activity effect.

The amount of isoflavone and saponin which contribute to the above-mentioned physiological activity is preferably 3 to 30 parts by weight, more preferably 5 to 25 parts by weight, still more preferably 9 to 25 parts by weight, relative to 100 parts by weight of the soybean extract . The above-mentioned effective ingredient content is a remarkably high level which can not be attained by the conventional soybean extraction method. The soybean extract according to the present invention having a high effective ingredient content achieves a very high physiological activity effect even through a small amount of ingestion There is an advantage to be able to. The saponin may be contained in an amount of 300 to 700 parts by weight based on 100 parts by weight of isoflavone.

Meanwhile, the soybean extract according to the present invention satisfies both of the following conditions (1) and (2): the hue angle and the saturation measured through the CIELAB color indicator.

(1) CIELAB color angle (h _ab ) 81-89 DEG

(2) CIELAB saturation (C ^* ) 36 ~ 58

First, the CIELAB color indicator will be described.

The CIELAB colorimeter is called the CIELAB color space and is one of the color order systems developed to evaluate color on a quantitative basis. It uses the color values specified by the International Lighting Commission (CIE) The color space that can be detected through the color space and the color space expressed by the numerical value in the color space can be almost matched with each other. In CIELAB, the color coordinates are represented by L *, a *, b *, L * is brightness, a * is the degree of red and green, b * is yellow and blue, . Specifically, FIG. 1 is a diagram showing a color space according to CIELAB. It can be confirmed that a red (red) series has a positive a * value and a yellow (yellow) series has a positive b * value . In addition, the L ^* axis represents brightness, where L ^* = 0 represents black and L ^* = 100 represents white (closer to the light source than white). However, the actual CIELAB color space is not a complete sphere type as shown in FIG. 1, but a green system has a short distance from the center, and a red system has a farther distance from the center.

의 값을 가지고, 색상각(hab)은 h_1ab의 각도를 가지는 것으로 표현할 수 있다.
There the CIELAB color space can be expressed as _{^{L *, C *, h ab}} , by drawing specifically Figure 2 represents the color space by the CIELAB, L ^* is a lightness indicates the lightness or darkness of a color, C ^* is Saturation represents the vector distance from the a ^* , b ^* coordinates at the center of the sphere. In addition, h _ab distinguishes colors such as red, yellow, green and blue by a hue angle indication, and a ^* , a ^* , and a ^* through the center of the color space measured counterclockwise from the red (+ b ^* Coordinates of the angles of the vector extending from the coordinates are indicated by an angle of 0 to 360 degrees. More specifically, the saturation (C ₁ ^* ) of the color represented by the coordinates (a ₁ ^* , b ₁ ^* ) in FIG. 2 is

, And the hue angle hab can be expressed as having an angle of h _1ab .

The soybean-derived extract according to the present invention has a chromaticity different from that of the conventional soybean extract. Such chromaticity is due to the remarkable removal of free sugars, proteins and lipids which could not be solved by conventional soybean extraction methods, The hue angle and saturation measured through the indicator satisfy both the following conditions (1) and (2).

(1) CIELAB color angle (h _ab ) 81-89 DEG

(2) CIELAB saturation (C ^* ) 36 ~ 58

When the chromaticity to be implemented by the soybean extract according to the present invention is numerically expressed in the CIELAB color space, the conditions (1) and (2) must be satisfied at the same time. It is not implemented. For example, the CIELAB saturation of 20 means that all the color coordinates (a ^* , b ^* ) located on the circumference of the vector distance 20 from the center of the sphere on the a ^* axis / b ^* axis plane of FIG. 1, Sulfur, green, and blue, or a mixture of any one or more of them. Therefore, in order to define a specific chromaticity except the brightness in the CIELAB space, the color angle and chroma must be satisfied at the same time. Accordingly, the soybean extract according to the present invention has (1) a CIELAB hue angle (h _ab ) 2) CIELAB The saturation (C ^* ) has a numerical range of 36 to 58.

If both of the above conditions (1) and (2) are satisfied simultaneously, a soybean extract having the desired pale yellow chromaticity can be realized. Such a soybean extract has remarkable free sugar, protein and lipid And the content of isoflavones and saponins, which are relatively the desired physiologically active substances in the extract, can be significantly increased.

If either one of the conditions (1) and (2) is satisfied or none of them is satisfied, the above-described object of the present invention can not be achieved. Particularly, when the hue angle h _ab in condition (1) is less than 81 ° and / or the saturation is more than 58 in condition (2), the color of the extract is yellow with a red color added, for example orange, brown or red Can be realized. These soybean extracts contain many free sugars, proteins and lipids in addition to the desired active ingredients. Particularly, since the free sugars are remarkably high, the extract is difficult to be pulverized and is present in the state of syrup so that the soybean extract is applied to other product groups There is a problem that makes it very difficult. In addition, the fact that the extract contains a lot of free sugar, protein, and lipid means that relatively small amounts of isoflavones and saponins as the desired active ingredients are contained, and accordingly, in order to exhibit the physiological activity effect, There is a problem to be ingested.

If the hue angle (h _ab ) in condition (1) exceeds 89 ° and / or the saturation in condition (2) is less than 36, the color of the soybean extract is yellow and the color is blue and / or gray The color of the soybean extract can remarkably reduce the appetite and the addition of a separate additive for improving the chromaticity or a separate treatment may be harmful to the human body and raise the manufacturing time and cost .

In addition, the soybean-derived extract according to the present invention has a lightness (3) in the CIELAB color indicator, preferably CIELAB lightness (L ^* ) of 73 or more, more preferably 73 to 95, The numerical range of 73 to 84 can be satisfied.

If the CIELAB lightness is less than 73, dark yellow can be realized to significantly reduce the flavor and / or texture, and soybean extract having significantly higher free sugar, protein, and lipid content than the desired effective ingredient in the soybean extract There is a problem. In addition, the higher the lightness, the higher the content of isoflavones and saponins contained in the soybean extract, but the process of removing free sugars, proteins and lipids from the soybean extract is not as simple as the present technology level Therefore, it is very difficult to realize the CIELAB brightness value of the soybean extract at a remarkably high level. However, the fact that the CIELAB lightness value of the soybean extract is 73 or more is hardly achieved by conventional soybean extract manufacturing method, whereas the soybean extract of the present invention has the CIELAB lightness value of 73 or more, The content of the active ingredient including saponin can be realized.

On the other hand, the soybean-derived extract according to the present invention which satisfies the CIELAB saturation (C ^* ) range as in the condition (2) according to the present invention can be used in a CIELAB color indicator for red Figure (a ^*) is 1.3 - 6.9, and the yellowness (b ^*) may be in the 38 to 55, more preferably from redness (a ^*) is 1.3 - 5.5, and also a yellow (b ^*) is 38 to Lt; / RTI >

The chromaticity of the soybean-derived extract can be achieved at the desired level only if the redness (a ^* ) and the yellowness (b ^* ) of the above range are satisfied at the same time. If any one of the factors exceeds the numerical range, It may be absent. However, when the degree of yellowness satisfies the range of the degree of redness and the value of redness is less than 1.3, the present invention may be a soybean-derived extract having a desired chromaticity. However, it is very difficult to lower the degree of redness to 1.3 or less by preparing an extract from soybean There is a possibility that the manufacturing is not practically possible or the manufacturing cost rises very much.

In addition, the soybean-derived extract according to the present invention can satisfy the numerical range of 86.5 to 92.0 as CIELAB color stimulus (E ^* ) as a condition (8) for color stimulation in a CIELAB color indicator.

으로 정량화 될 수 있다. The CIELAB color stimulus E ^* takes into account the saturation (C ^* ) to lightness (L ^* ) simultaneously considering the degree of red or green (a ^* ), yellow or blue (b ^* It means the degree of stimulation of the color that the recognizing object implements. The color stimulus E ^* means a vector distance from the center of the space to the color coordinate in a CIELAB space that can be digitized into color coordinates (L ^* , a ^* , b ^* ). Specifically,

Lt; / RTI >

A preferred embodiment of the present invention is a condition (8), wherein the CIELAB color stimulus (E ^* ) satisfies the numerical range of 86.5 to 92.0, satisfying the improved isoflavone and saponin content, May be a significantly deteriorated soy-derived extract.

According to a preferred embodiment of the present invention, the soybean-derived extract has a free sugar content of 9 to 32 wt%, (5) a protein content of 4 to 5 wt%, (6) a crude fat content of 2.2 to 3.8 wt% (7) Conditions (4) to (7) wherein the refractive index is 8.0 to 10.0 brix% can be further satisfied.

Firstly, as the condition (4), the free sugar content may be 9 to 32% by weight. Specifically, the free sugar may be any one or more of fructose, glucose, sucrose and galactose. When the free sugar is extracted in large quantities together with active ingredients such as isoflavones and saponins, there may be a problem that the content of the desired active ingredient is relatively small in the extract. In order to realize the content of the desired active ingredient, There may be a problem that it is necessary to perform the purification process more frequently or repeatedly. In addition, when the content of free sugar increases, the properties of the extract become a liquid state such as brown syrup, and this property is difficult to be applied to various products because it is difficult to be pulverized. Conventional soybean-derived extracts can not effectively remove free sugars, so that when the free sugars are removed, the intended active ingredient is removed or the free sugars are not properly removed, so that the content of the active ingredient in the extract is extremely low. It was only extracted in the liquid state. Specifically, FIG. 2 is a photograph of a soybean-derived extract prepared by a conventional extraction method, and it can be confirmed that the color of the liquid is dark brown. However, the bean-derived extract according to a preferred embodiment of the present invention may have a free sugar content of 9 to 32% by weight, and more preferably 9 to 30% by weight. If the free sugar content of the soybean-derived extract is less than 9% by weight, the content of the active ingredient in the extract can be greatly increased, but it is very difficult to prepare the extract so that the content of free sugar is less than 9% by weight. The flavor of the soybean-derived extract is remarkably lowered, so that it is very difficult to directly take the soybean-derived extract without any additional additives, and there is a problem that additional processing or additional cost is required to increase the flavor. In addition, if the free sugar content exceeds 32% by weight, the content of the desired isoflavone and saponin in the extract may be significantly reduced, and the extract may not be able to be realized as an extract of powder depending on the characteristics of the extract. It may not be able to realize the desired properties.

In addition, the free sugars contained in the soybean-derived extract according to the preferred embodiment of the present invention satisfy the above-described condition (4) and the content of monosaccharides such as fructose, sucrose and galactose is remarkably high, can do. In the conventional soybean-derived extract, the content of monosaccharides in the free sugars was extremely low, which was not good for nutrition. However, the soybean-derived extract according to one preferred embodiment of the present invention contains 12 to 35% And saponin are significantly high and nutritionally excellent.

In addition, the soybean-derived extract according to the present invention may be a powder of the extract according to the present invention, since the content of free sugar as described in the above-mentioned condition (4) is realized. The content of free sugar in the extract must be small in order to realize an extract of powder form, and the soybean-derived extract according to the present invention has a remarkably low content of free sugar, so that an extract of powdery form can be realized. It can be easily applied to products of various fields such as medicines / quasi-drugs.

Meanwhile, according to a preferred embodiment of the present invention, when the characteristics of the soybean extract are powder, the conditions (1) and (2) according to the present invention as described above in the CIELAB color indicator for the extract are that the individual powder particles . ≪ / RTI > The meaning of the powder is that the extract is a particle, and when the CIELAB chromaticity is measured for a sample composed of particles, the composition of the actual extract may be changed even if the same saturation and hue angle are implemented. For example, when two kinds of particles A and B having different saturation and hue angles are mixed at an appropriate ratio and the CIELAB chromaticity is measured with respect to the mixture of these granular phases, B can be matched to the saturation and hue angle by the CIELAB color indicator which is unique to Particle C. However, the soybean extract according to one preferred embodiment of the present invention satisfies the conditions (1) and (2) according to the present invention in the saturation and hue angle of the particle itself by the unique CIELAB colorimeter, May not be mixed to satisfy the conditions (1) and (2) according to the present invention.

Next, as the conditions (5) and (6), the protein content may be 4 to 5 wt%, and the crude fat content may be 2.2 to 3.8 wt%. The above protein and crude fat are relatively large molecular weight substances. In order to increase the content of the desired isoflavone and saponin extract, it is necessary to remove as much as possible the same as the free sugar described above. However, in the past, a process of adjusting the pH of the extract to remove the protein has been performed to increase the content of the desired active ingredient. However, the soybean-derived extract according to the present invention can be used as a soybean- The content of the active ingredient contained in the extract was significantly increased, the content of the protein contained in the extract was 4 to 5 wt%, the content of crude fat was 2.2 to 3.8 wt%, and the content of the active ingredient contained in the extract Can be further improved. If the content of the protein and crude fat is not satisfied, the content of the active ingredient in the extract may be extremely low.

Next, as the condition (7), the refractive index may be 8.0 to 10.0 brix%. Refractive sugar means electrical or optical signals representing changes in refraction due to changes in sugar content of a sample using light refraction changes. According to one preferred embodiment of the present invention, the soybean-derived extract satisfies 8.0 to 10.0 brix% of refractory sugar, thereby achieving a more improved flavor, so that even when the extract is directly ingested, the taste is excellent and there is no objectionable feeling. However, the flavor is not excellent because the refractory sugar content satisfies the above numerical range. That is, the refractory sugar content is a measure of the refraction change of light and does not directly measure the content of sucrose. Therefore, the free sugar content of the condition (4), the protein content of the condition (5) And the crude fat content of the condition (6). If the refractory sugar content is less than 8.0 brix%, the flavor of the soybean-derived extract may be significantly lowered, and a separate additive for enhancing the flavor may be required, which may raise a manufacturing cost when the product is developed. In addition, if the reflex sugar content exceeds 10.0 brix%, the content of free sugar may be significantly increased, which may result in a significant decrease in the content of the desired active ingredients, isoflavone and saponin.

As described above, the soybean-derived extract according to the present invention can be produced through the following production process. However, the present invention is not limited by the following production methods.

Specifically, the soybean-derived extract of the present invention comprises (a) pulverizing and degreasing soybean seeds; (b) treating the defatted soy flour with an extraction solvent to obtain an extract; (c) removing the extraction solvent from the extract; (d) performing a freeze precipitation; And (e) a reduced pressure concentration and freeze-drying step.

First, in step (a), a step of pulverizing and degreasing soybean seeds is carried out.

The soybean can be conventionally sold and / or cultivated soybeans. The soybean can be used without limitation if the soybean is a seed of a plant belonging to the genus Glycine commonly called soybean. There is no particular limitation on the soybean, , Daesung bean, Seonyu bean, Golden bean, and Tanggwang can be used. The soybean seeds to be used as the raw material for the extract may be seeds as they are, seedlings may be separated from cotyledons and embryos separately, germinated embryos may be used, or a mixture of two or more of them may be used. However, the content of the desired active ingredient, isoflavone and / or saponin may vary depending on the region of the soybean seed, and thus one or more selected from soybean seeds, embryo and germinated embryo can be preferably used as a raw material, , One or more selected from embryos and germinated embryos can be used as a raw material. When the embryo and the germinated embryo are used, the alcohol extract prepared through the manufacturing process according to one preferred embodiment of the present invention has high nutritional quality and high content of fructose, glucose and galactose in the free sugar, It may be easier to implement an extract having a significantly higher content of active ingredient. More preferably, the germinated embryo can be used as a raw material, and when the germinated embryo is used, the content of the desired active ingredient in the extract can be greatly improved, and saponin Bb, saponin Bc, saponin beta g and saponin beta a , The saponin B sequence may significantly increase the physiological activity through the extract as the content of the saponin B series is significantly higher than that of the saponin A series containing at least one of saponin Aa, saponin Ab, saponin Ae and saponin Af , The bitterness due to the saponin A series is remarkably reduced, and an excellent flavor can be realized, and the monosaccharide content in the free sugar is further increased, so that it can be very excellent in nutrition.

According to a preferred embodiment of the present invention, when soybean cotyledon and / or embryo is used as a raw material, the separation process of soybean seeds may be preceded. The cotyledon and the embryo can be separated from the bean seed by a method known in the art. Preferably, the bean seed can be dried at a temperature of 30 to 60 DEG C, and more preferably, dried using a hot air dryer , Where the drying time can be from 50 to 100 hours. After that, the dried soybean seeds are pulverized by a known pulverizer, and the seed pulp is removed by a blower, and the remaining pulverized material is sieved to separate the cotyledon and the embryo. However, the method of separating cotyledon and embryo from soybean seeds is not limited to the above description.

According to a preferred embodiment of the present invention, when a germinated embryo is used as a raw material, germinated embryos can be produced by a method known in the art. Preferably, the soybean embryo is cultured in flowing water at a temperature of 15 to 25 ° C It is possible to produce a germinated embryo by immersing it in the germinated embryo, and more preferably, the germinated embryo can be used as a raw material in a freeze-dried germinated embryo frozen at an ultra-low temperature of -80 to -60 ° C. The germinated embryo can be dried and pulverized in the same manner as in the cotyledon and embryo, and can be used as a starting material. The drying can be performed by hot air drying at 30 to 85 ° C, and in the case of germinated embryos, drying at 60 to 85 ° C , There is an advantage that the variation of the components contained in the germinated embryo can be minimized.

The degreasing process is performed on the soybean material that has undergone the above-described treatment. The organic solvent used for degreasing is used to remove lipids from the soybean material and is not particularly limited as long as it is a material used for removing lipids from plants. Preferably, hexane, methylene chloride, acetone, ethyl acetate And ethers. More preferably, hexane may be used. According to an embodiment of the present invention, a degreasing step may be performed in which 100 to 300 parts by weight of an organic solvent is added to 100 parts by weight of the soybean material to remove lipid.

More specifically, the degreasing process may be performed at room temperature, preferably at 15 to 30 ° C., and the degreasing process is preferably performed by replacing the organic solvent 2 to 4 times in order to sufficiently remove the lipid.

Next, as step (b) according to the present invention, a step of treating the defatted soybean pulverized product with an extraction solvent to obtain an extract is carried out.

The degreased soybean pulverized product may be a soybean pulverized product in which the organic solvent used for degreasing is removed after the step (a). The extraction solvent to be treated with the defatted soybean pulp may preferably be water or alcohol, more preferably a lower alcohol having 1 to 4 carbon atoms, still more preferably a lower alcohol having 1 to 2 carbon atoms , More preferably ethanol, and in view of edible properties, it may be prethanol A (Duksan Industry, C ₂ H ₅ OH).

According to one embodiment of the present invention, 100 to 300 parts by weight of an extraction solvent may be added to 100 parts by weight of the degreased soybean pulverized product. If the extraction solvent is added in an amount of less than 100 parts by weight, there may be a problem that the desired effective substance is not extracted smoothly, and the extraction period is prolonged. In addition, when the amount of the extraction solvent is more than 300 parts by weight, there is no significant difference in the extraction efficiency itself, which may lead to an increase in manufacturing cost due to excessive introduction of the extraction solvent.

According to a preferred embodiment of the present invention, in the step (b), the soybean extract may be extracted by heating the mixture of the defatted soybean meal and the extraction solvent. In this case, the heating temperature is not particularly limited in the case of a temperature above the boiling point in consideration of the boiling point of the extraction solvent used. If an alcohol having 1 to 2 carbon atoms is used as the extraction solvent, the extraction temperature may preferably be 80 to 95 ° C, and the temperature may be preferably 10 to 20 hours, more preferably 10 To 15 hours, more preferably 3 to 8 hours, and more preferably 5 to 8 hours. If the heating temperature is lower than 80 ° C, the extraction efficiency of isoflavone and saponin is lowered. Particularly, the extraction efficiency of isoflavone may be lowered. When the heating temperature exceeds 95 ° C, There may be difficulties in separating the soluble solids from isoflavones and saponins by increasing the elution amount of the solids. It is preferable to use a liquid extracting apparatus having a reflux condenser attached thereto. This is to cool and collect the effective substance contained in the soybean raw material extracted by the steam during the extraction process performed by heating, and may be used without limitation in the case of a liquid extracting apparatus equipped with a reflux condenser tube for known purpose.

Next, in step (c), the extraction solvent is removed from the extract.

The step of removing the extraction solvent can be carried out by vaporizing the extraction solvent. When the alcohol is used as the extraction solvent, the alcohol extract prepared through the step (b) is subjected to extraction with alcohol until the initial volume becomes about 0.3 to 0.7 volume It is preferable to vaporize alcohol and vaporize the alcohol at room temperature of 15 to 30 DEG C for 10 to 36 hours. In step (c), soluble solids in the extraction solvent may be partially condensed. To remove the condensate, the extract having the extraction solvent removed is further subjected to a filtration process to obtain an extract from which solids have been removed desirable.

Next, as step (d), the step of performing freeze precipitation is performed.

The above freeze precipitation can dramatically separate soluble solids such as sugars and proteins contained in the extract obtained through step (c), thereby significantly improving the content of isoflavones and saponins contained in the extract.

Specifically, the freeze-precipitation may be carried out at a temperature of -15 ° C to -70 ° C for 6 to 36 hours, more preferably 10 to 36 hours for the extract (c), preferably the alcohol extract , And even more preferably for 18 to 36 hours. If the freeze-settling time is less than 6 hours, the removal of soluble solids is insignificant and the content of isoflavones and saponins in the extract can not be increased. As the extract contains a large amount of free sugars, And (2), and the shape of the finally prepared extract is in the form of a slurry such as starch syrup, so that it may be difficult to prepare it as a powder.

In the case of removing soluble sugars such as sugars, proteins and crude fat through freeze-precipitation as in step (d) according to the present invention, soluble solids such as free sugars, proteins and crude fat, Can be removed to a remarkably high level, and the content of isoflavone and saponin contained in the extract can be remarkably increased.

Specifically, the following Table 2 shows the contents of total free sugar, protein and crude fat contained in the soybean-derived alcohol extract prepared according to the preferred embodiment and the comparative example according to the present invention. As can be seen from Table 2, it can be seen that there is a significant difference in the total free sugar, protein and crude fat content of the extract powder depending on the presence or absence of the freeze precipitation treatment. First, when the soybean- Free sugar content showed 35.4% ~ 46.7% of sugar content compared to unfertilized, Protein content showed 36.4% ~ 45.8% removal effect, and crude fat content showed 16.7 ~ 19.5% can confirm.

3 shows the chromaticity diagrams of soybean-derived extracts prepared according to one preferred embodiment and comparative examples of the present invention. When the soybean-derived alcohol extract was subjected to freeze-precipitation treatment, the lightness (L) was 82.7 (a) was 1.6 and yellowness (b) was 39.5. In the case of freezing precipitation, the lightness (L) was 63.0, the redness (a) It can be confirmed that the extract powder is very effective in improving the color, such as lightness, redness, and yellowness.

Next, in step (e), the extract obtained in step (d) is subjected to a concentration under reduced pressure and a lyophilization step.

First, the carcinogenic enrichment is explained. The concentration under reduced pressure can be carried out by a conventional method of concentration under reduced pressure, and at this time, the temperature of the constant-temperature water tank is preferably 30 to 65 ° C. At this time, it is preferable to concentrate the extract under reduced pressure until the extract is in a dark brown slurry state. Specifically, it is preferable to concentrate the extract to 5 to 20 parts by volume, preferably 5 to 15 parts, to 100 parts of the extract of step (d).

Next, the extract concentrated under reduced pressure is frozen in an ultra-low temperature refrigerator of -50 ° C or lower and then dried in a freeze dryer to obtain an extract which simultaneously satisfies the conditions (1) and (2) of the present invention according to the CIELAB color indicator of the present invention And the properties of the extract may be powder.

Meanwhile, the present invention includes a food composition comprising the soybean-derived extract according to the present invention, which can be prepared by the above-described production method.

According to a preferred embodiment of the present invention, the soybean-derived extract may be contained in the food composition in an amount of 0.1 to 100% by weight. Specifically, the food may be a liquid or a powder, and may be a natural seasoning, a bread, a snack, a confection, a soup, a drink, a tea, a drink, an alcoholic beverage and a vitamin complex for food. . However, the present invention is not limited to the kind of food described above, and the scope is not limited as long as the food is ordinary food.

Meanwhile, the present invention includes a cosmetic composition comprising the soybean-derived extract according to the present invention.

The cosmetic composition may be used for formulation of softening agent, nutritional lotion, nutritional cream, massage cream, essence or pack. According to a preferred embodiment of the present invention, the soybean-derived extract may be contained in the cosmetic composition in an amount of 0.001 to 5% by weight. The cosmetic composition may further contain one or more components such as a preservative component, a moisturizing agent, an emollient, a surfactant, an organic or inorganic pigment, an organic powder, an antioxidant, a pH adjuster, an alcohol, can do.

Specifically, the oil-retaining component may be an ester-based oil retainer, a hydrocarbon oil retainer, a silicon oil retainer, a fluorine oil retainer, an animal oil retainer, a plant oil retainer, or the like. The moisturizing agent may be a water-soluble low molecular weight moisturizer, a liposoluble low molecular weight moisturizer, a water-soluble polymer moisturizer, or a liposoluble polymer moisturizer. As the emollient agent, long chain acyl glutamic acid cholesteryl ester, cholesteryl hydroxystearate, 12-hydroxystearic acid, stearic acid, rosin acid, lanolin fatty acid cholesteryl ester and the like can be used. The surfactant may be a nonionic surfactant, an anionic surfactant, a cationic surfactant, or an amphoteric surfactant. The alcohol may be a higher alcohol such as cetyl alcohol.

The soybean-derived extract according to the present invention contains a physiologically active substance which is beneficial to the human body at a remarkably high level, and thus can be used in various fields to which the effect can be applied, and the present invention is not limited to such uses.

The present invention will now be described more specifically with reference to the following examples. However, the following examples should not be construed as limiting the scope of the present invention, and should be construed to facilitate understanding of the present invention.

<Preparation Example>

In order to separate cotyledons and embryos from soybean seeds, raw soybeans were dried for 72 hours in a hot air drier at 40 ° C, and then pulverized by a degassing machine. After removing the seeds with a blower, the remaining cotyledons were sieved to separate cotyledons and embryos. Respectively.

Next, in order to prepare the germinated embryo, the separated soybean embryo was put into a mesh bag having a size of 40 x 50 cm, and the embryo was germinated using running tap water having a water temperature of about 20 ° C, and then frozen in an ultra-low temperature refrigerator at -70 ° C And then lyophilized to prepare germinated embryos.

&Lt; Example 1 >

The germinated embryo obtained in Preparation Example was finely pulverized with a pulverizer, and hexane was added to the germinated embryo, and the degreasing process was performed at room temperature. At this time, the degreasing process was performed by replacing the hexane three times for 48 hours so that the lipids could be sufficiently removed. Thereafter, hexane was vaporized to remove the hexane, and hexane was completely removed. Then, the degreased ground germinated embryoid bodies were subjected to alcohol extraction using a liquid extraction apparatus equipped with a reflux condenser. Specifically, 2 kg of Pretanol A was added to 1 kg of the degummed soybean germinated embryo ground product, and the alcohol was extracted twice in a heating mantle at 90 ° C for 6 hours. The alcohol extract extracted with a reflux cooling extractor was allowed to stand at room temperature for 12 hours to vaporize the alcohol. At this time, the alcohol was removed until the alcohol vaporization reached about one-half of the initial volume of the alcohol extract. Proteins and condensates such as sugars produced during the vaporization of alcohol were filtered with a cotton swab to remove precipitates to prepare a first alcohol extract.

Thereafter, the first alcohol extract from which the precipitate was removed was placed in a freezing chamber at -50 ° C., and the condensate such as sugar, protein, lipid, 3 filter paper to remove the condensate such as protein, saccharide and lipid to prepare a second alcohol extract.

Alcohol was removed from the second alcohol extract through a vacuum condenser, and the temperature of the constant temperature water bath was maintained at 40 to 50 ° C. At this time, the alcohol was removed from the second alcohol extract with a vacuum concentrator until it was about 1/10 of the initial volume of the second alcohol extract. Then, the concentrated second alcohol extract was frozen in an ultra-low temperature refrigerator at -70 ° C, and then dried in a freeze dryer to obtain a soybean-derived extract as a light yellowish powder.

&Lt; Examples 2 to 4 >

Except that soybean embryo, bean cotyledon and soybean seeds prepared in Preparation Example were used as raw materials instead of germinated embryo as a soybean raw material to obtain a soybean-derived extract as a light yellowish-colored powder Respectively.

&Lt; Example 5 >

The procedure of Example 1 was repeated except that the freeze-settling time was changed to 22 hours instead of 22 hours to obtain a soybean-derived extract as a light brownish powder.

&Lt; Example 6 >

The procedure of Example 1 was repeated except that the freeze-settling time was changed to 22 hours instead of 22 hours to obtain a soybean-derived extract as a yellowish-colored powder.

&Lt; Example 7 >

The procedure of Example 1 was repeated except that the freeze-settling time was changed to 22 hours instead of 22 hours to obtain a soybean-derived extract in the form of a brownish-like liquid phase.

&Lt; Comparative Example 1 &

The first alcohol extract was concentrated and lyophilized through a vacuum concentrator without performing a freeze-precipitation step to obtain a soybean-derived extract in which the dark brownish phase was a liquid phase.

&Lt; Comparative Examples 2 to 4 >

Except that soybean embryo, soybean cotyledon and bean seedlings prepared in Preparation Example were used as raw materials instead of germinated embryo as a soybean raw material, and the first alcohol extract was subjected to a freeze- Concentrated and lyophilized through a vacuum concentrator to obtain a soybean-derived extract having a brown phase.

&Lt; Comparative Example 5 &

The first alcohol extract was subjected to a low-temperature precipitation process at 4 ° C for 3 hours instead of the freeze-precipitation process, followed by concentration and freeze-drying through a vacuum concentrator to obtain a dark brown band Derived soybean extract having a liquid phase.

&Lt; Comparative Example 6 >

The first alcohol extract was subjected to a low temperature precipitation process at 4 ° C for 22 hours instead of the freeze precipitation process, followed by concentration and freeze drying through a vacuum concentrator to obtain a dark brown band Derived soybean extract having a liquid phase.

<Experimental Example 1>

1. Chromaticity evaluation

The soybean extracts prepared in Examples 1 to 5 and Comparative Example 1 were evaluated for lightness, lightness (a: redness), yellowness (b: lightness) using a Minolta CR-300 color meter (Minolta, Japan) yellowness were measured and shown in Tables 1 and 2 and Figs. 3 to 6, and the soybean extracts of Examples 1 and 6 and Comparative Example 1 were photographed and shown in Figs. 7 to 9.

Specifically, Fig. 3 shows the chromaticity of the soybean extract prepared in Example 1 and Comparative Example 1, in which the lightness (L) was 82.7, the redness (a) was 1.6 and the yellowness (b) (L) of 63.0, the redness (a) of 11.8, and the yellowness (b) of 64.7 in the case of Comparative Example 1 in which the freeze precipitation treatment was not performed. It can be confirmed that the present invention is very effective in improving the color tone.

4 to 6 show brightness, redness, and yellowness of the soybean extract prepared in Examples 1 to 4, respectively. In FIG. 4, brightness was highest in germinated embryo, Are similar to each other. In Fig. 5, the redness was the highest in the soybean seeds, and the germinated embryo was the least. Also, in Fig. 6, yellowness is highest in the embryo and lowest in the germinated embryo.

7 to 9 are photographs of the soybean extracts prepared in Example 1, Example 6 and Comparative Example 1, respectively. From FIG. 7, it can be seen that the soybean extract of Example 1 is a pale yellow granular extract FIG. 8 shows that the soybean extract prepared in Example 6 is a yellow granular extract, whereas FIG. 9 shows that the soybean extract prepared in Comparative Example 1 has a very dark brown liquid extract .

2. Total free sugar content (%)

The content of total free sugar contained in the extract and the raw material of the extract was analyzed by HPLC refractive index detector (Waters 410 RI Detector, USA) and the results are shown in FIG.

The supernatant obtained by centrifugation at 15,000 rpm for 15 minutes in a 4 ° C centrifugal separator was filtered through a 0.45 μm membrane filter to obtain Sep -Pak NH ₂ and then injected into HPLC. The column used for the free sugar analysis was a Supelco LC-NH ₂ (4 mm x 25 cm) column and the mobile phase solution was prepared with acetonitrile and water at a ratio of 75:25 (v / v) At a flow rate of 1.5 ml / min. The measurement results are shown in Tables 1 and 2 below.

3. Total isoflavone content (%)

The total amount of isoflavone contained in the extract and the extract was determined by adding 1.0 mL of each powder sample of each of the four pulverized raw materials and adding 10 mL of 1N HCl solution to 0.2 g of each of the extract powder samples, (Waters, Milford, MA, USA) for 90 minutes. The volume of the isoflavone was changed to aglycone form, and the volume was adjusted to 50 mL with methanol. After incubation for 24 hours at room temperature, USA) and injected into Waters e2695 HPLC equipped with a Waters 2996 PAD (Waters, Milford, Mass., USA). The mobile phase used was a solution prepared by mixing acetonitrile and ultrapure water at a ratio of 35:65 (v / v), the injection amount was 20 μl, and the flow rate was maintained at 1.0 ml / min. The column used was a YMC-Pack ODS-AM303 (4.6 x 250 mm) column (YMC Inc, Wilmington, NC) and the UV wavelength of the detector was 254 nm. The measurement results are shown in Tables 1 and 2 below.

5. Bean saponin  content(%)

The analysis of total soybean saponin contained in the extract and the raw material of the extract was carried out by weighing exactly 1.0 g of the powder samples of each of the four pulverized raw materials and 0.2 g of each of the powder samples of the pulverized raw materials and putting them in a test tube. The ratio of DMSO to methanol was 50 : 50 (v / v). After sealing the test tube with CSEAL-75Y tape, the saponin was extracted by heating in a thermostat at 50 ° C for 72 hours. Then, a portion of the extract was taken with a 0.45 μm membrane filter And analyzed by HPLC. The HPLC used for the analysis of the saponin content in the four raw materials and the extract powder was a Dionex ultimate 3000 system and the analysis column was Intersil reverse phase C18, ODS 3.5 micron column, 4.6 mm x 250 mm (Metachem, Torrance, CA) The mobile phase was analyzed at a detection wavelength of 285 nm with 20% methanol containing 100% methanol containing 0.025% TFA and 100% methanol at a flow rate of 1.0 mL / min with a gradient of 50% methanol to 100% methanol. The results are shown in Tables 1 and 2.

6. Flavor and Texture  evaluation

For the extracts prepared in Examples 1 to 5 and Comparative Examples 1 to 4, the sensory evaluation of the flavor and texture of the soybean extract by ten experts were carried out when the flavor, color and direct consumption of the soybean extract were evaluated. 10, and evaluated as 9 to 0 as the flavor or texture deteriorated and it was difficult to directly ingest. As a result of the evaluation, an average of 9 or more was rated as?, A value of less than 9 to 7 or more was evaluated as?, A value of less than 7 to 5 or more was evaluated as? Are shown in Tables 1 and 2 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Raw material Germination embryo Embryo cotyledon Seedling Germination embryo Germination embryo Germination embryo sinker
Out
water Appearance powder powder powder powder powder powder Liquid phase color Light yellow Light yellow Light yellow Light yellow Light brown yellow Brown Free sugar (g / 100g) 10.6 29.4 25.4 22.8 13.1 12.6 15.9 Isoflavone (g / 100 g) 3.24 2.66 0.77 1.02 2.25 2.93 1.79 Soya saponin
(g / 100 g) Aa 1.718 6.895 3.231 5.585 1.183 1.496 0.148 Ab 1.046 1.828 1.221 1.801 0.812 1.021 0.098 Ae 0.225 0.558 0.239 0.418 0.095 0.147 0.012 Af 0.786 0.871 0.524 0.624 0.517 0.697 0.067 Bb 10.175 0.066 0.019 0.045 6.799 8.598 3.013 Bc 0.278 0.116 0.088 0.084 0.115 0.167 0.034 βg 1.701 0.095 0.044 0.099 1.325 1.584 0.501 beta a 0.982 0.2 0.07 0.241 0.585 0.815 0.235 Bd 0.361 0.04 0.046 0.055 0.288 0.331 0.087 Be 0.598 0.103 0.132 0.137 0.433 0.502 0.158 Total content 17.870 10.772 5.614 9.089 12.152 15.358 4.353 Brightness (L ^* ) 82.7 74.1 79.8 74.5 76.4 79.8 73.9 Redness (a ^* ) 1.55 5.39 3.63 6.71 2.9 1.96 7.54 Yellowness (b ^* ) 39.5 53.3 46.9 45.5 43.4 41.8 54.7 h _ab (°) 87.8 84.2 85.6 81.6 86.2 87.3 82.2 Saturation (C ^* ) 39.5 53.6 47 46 43.5 41.8 55.2 Color stimulation (E ^* ) 91.7 91.4 92.6 87.6 87.9 90.1 92.3 zest ◎ ○ ○ ○ ○ ◎ ◎ Texture ◎ ◎ ◎ ◎ ◎ ◎ ×

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Raw material Germination embryo Embryo cotyledon Seedling Germination embryo Germination embryo sinker
Out
water Appearance Liquid phase Liquid phase Liquid phase Liquid phase Liquid phase Liquid phase color dark
Brown dark
Brown dark
Brown dark
Brown dark
Brown dark
Brown Free sugar (g / 100g) 19.9 47.6 39.3 37.2 18.6 17.9 Isoflavone (g / 100 g) 1.02 1.11 0.32 0.35 1.05 1.05 Soya saponin
(g / 100 g) Aa 0.099 0.501 0.123 0.432 0.103 0.118 Ab 0.068 0.135 0.054 0.136 0.071 0.079 Ae 0.004 0.034 0.012 0.062 0.008 0.009 Af 0.031 0.058 0.021 0.072 0.038 0.043 Bb 2.042 0.009 0.008 0.002 2.073 2.205 Bc 0.015 0.029 0.003 0.004 0.019 0.026 βg 0.34 0.004 0.002 0.007 0.345 0.351 beta a 0.135 0.009 0.003 0.025 0.164 0.194 Bd 0.073 0.003 0.004 0.009 0.076 0.081 Be 0.09 0.004 0.005 0.012 0.102 0.109 Total content 2.897 0.786 0.235 0.761 2.999 3.215 Brightness (L ^* ) 63 62.4 58.8 64.2 70.3 71.1 Redness (a ^* ) 11 14.7 10.6 15.5 8.93 8.66 Yellowness (b ^* ) 64.7 71.8 58.7 69.2 53.4 54.3 h _ab (°) 79.7 78.4 79.8 77.4 80.5 80.9 Saturation (C ^* ) 65.6 73.3 59.6 70.9 54.1 55 Color stimulation (E ^* ) 91 96.3 83.8 95.7 88.7 89.9 zest × △ △ △ × × Texture × × × × × ×

As can be seen from Tables 2 and 3 above,

In the case of Comparative Examples 1 to 6, it was confirmed that the extract of Comparative Example showed a dark brown color as the hue angle was less than 81 ° and / or the saturation exceeded 58.

It was confirmed that the dark brown extract having a liquid phase in which the contents other than the active ingredient such as free sugar in the extract was large was obtained and the texture of the extract was adversely affected due to stickiness of the extract in the mouth.

However, in the case of Comparative Examples 2 to 4, the content of free sugar in the extract was high, and the sweet taste was evaluated to be slightly increased.

On the contrary, in the examples, the hue of the yellow color was represented by the hue angle of 81 ° to 89 ° and the chroma of 36 to 58. Further, in Examples 1 to 6, the texture was powder, so that it did not adhere to the mouth, resulting in excellent texture.

In addition, in Examples 2 to 4, the content of the saponin A series was higher than that of Example 1, so that the flavor was lowered due to the bitter taste.

In addition, it was confirmed that the flavor of Example 5 was less noticeable than that of the powdery extract of yellowish brown color and visually less appreciable for appetite.

In addition, the extract of Example 7 had a high redness and thus an extract of brown color was obtained. As a result, it was confirmed that the extract had a sticky liquid phase and poor texture. However, in the case of Example 7, the content of saponin and isoflavone as effective components was too small, and the various physiological activity effects could not be simultaneously manifested due to unevenness of respective components of saponin. The content of bituminous saponin A was small, But the physiological activity due to the saponin A series can not be obtained.

On the other hand, the extracts of the examples show that the extract has a high lightness of 73 or higher and has a high flavor and a low content of free sugars, proteins and lipids. It is an extract of isoflavones and saponins, which are effective ingredients,

<Experimental Example 2>

The following properties were measured for the soybean extracts prepared in Examples 1 to 4 and the respective raw materials of the extract before alcohol extraction.

1. Total free sugar content (%)

The content of total free sugar contained in the extract and the raw material of the extract was analyzed by HPLC refractive index detector (Waters 410 RI Detector, USA) and the results are shown in FIG.

The supernatant obtained by centrifugation at 15,000 rpm for 15 minutes in a 4 ° C centrifugal separator was filtered through a 0.45 μm membrane filter to obtain Sep -Pak NH ₂ and then injected into HPLC. The column used for the free sugar analysis was a Supelco LC-NH ₂ (4 mm x 25 cm) column and the mobile phase solution was prepared with acetonitrile and water at a ratio of 75:25 (v / v) At a flow rate of 1.5 ml / min.

Specifically, FIG. 10 is a graph showing the total free sugar content in raw materials of soybean-derived extract and extract prepared according to a preferred embodiment of the present invention. The content of free sugar contained in Examples 1 to 4 was 10.6 to 29.4% And that the content of free sugar in the extract increased from that of the raw material.

2. Protein content (%)

The crude protein content of the extract and the crude extract contained in the extract was analyzed by a Kjeldahl assay using a Kjeltec 2400 auto analyzer (Foss Tecator, Sweden). The results are shown in FIG.

Specifically, FIG. 11 is a graph showing the protein content of soybean-derived extracts and extracts prepared according to one preferred embodiment of the present invention, wherein the content of proteins contained in Examples 1 to 4 was 4.1 to 4.9% It can be confirmed that the protein content in the raw material is extremely low when considering the protein content in the raw material.

3. Crude fat  content(%)

The content of crude fat contained in the extract and raw material of the extract was analyzed with a Soxtherm automatic system (Gerhardt, Germany), and the results are shown in FIG.

Specifically, FIG. 12 is a graph showing the content of crude fat contained in raw materials of soybean-derived extract and extract prepared according to one preferred embodiment of the present invention. The content of crude fat contained in Examples 1 to 4 was 2.5 to 3.5% And the content of crude fat was remarkably lowered when considering the crude fat content in the raw material.

4. Total isoflavone content (%)

The total amount of isoflavone contained in the extract and the extract was determined by adding 1.0 mL of each powder sample of each of the four pulverized raw materials and adding 10 mL of 1N HCl solution to 0.2 g of each of the extract powder samples, (Waters, Milford, MA, USA) for 90 minutes. The volume of the isoflavone was changed to aglycone form, and the volume was adjusted to 50 mL with methanol. After incubation for 24 hours at room temperature, USA) and injected into Waters e2695 HPLC equipped with a Waters 2996 PAD (Waters, Milford, Mass., USA). The mobile phase used was a solution prepared by mixing acetonitrile and ultrapure water at a ratio of 35:65 (v / v), the injection amount was 20 μl, and the flow rate was maintained at 1.0 ml / min. The column used was a YMC-Pack ODS-AM303 (4.6 x 250 mm) column (YMC Inc, Wilmington, NC), and the UV wavelength of the detector was 254 nm.

Specifically, FIG. 13 is a graph showing a total isoflavone content of a soybean-derived extract and an extract prepared according to a preferred embodiment of the present invention, wherein the content of isoflavone contained in the extract is less than that of the raw material And the extract of the present invention showed remarkable increase in the content of extract of isoflavone, which is one of the desired active ingredients, due to the remarkable removal of sugar, protein, crude fat and the like. Particularly, it can be confirmed that the content of isoflavone in the extracts of Example 1 and Example 2, which were extracted using germinated embryo and embryo as raw materials, respectively, is very high. However, considering the content of isoflavone contained in the raw material, the extraction efficiency is lowered from Example 4 to Example 1.

5. Total Bean saponin  content(%)

The analysis of total soybean saponin contained in the extract and the raw material of the extract was carried out by weighing exactly 1.0 g of the powder samples of each of the four pulverized raw materials and 0.2 g of each of the powder samples of the pulverized raw materials and putting them in a test tube. The ratio of DMSO to methanol was 50 : 50 (v / v). After sealing the test tube with CSEAL-75Y tape, the saponin was extracted by heating in a thermostat at 50 ° C for 72 hours. Then, a portion of the extract was taken with a 0.45 μm membrane filter And analyzed by HPLC. The HPLC used for the analysis of the saponin content in the four raw materials and the extract powder was a Dionex ultimate 3000 system and the analysis column was Intersil reverse phase C18, ODS 3.5 micron column, 4.6 mm x 250 mm (Metachem, Torrance, CA) The mobile phase was analyzed at a detection wavelength of 285 nm using 20% methanol containing 20% methanol and 100% methanol containing 0.025% TFA at a flow rate of 1.0 mL per minute for a period of 50 minutes from methanol to 100% methanol. 14 to 16.

Specifically, Fig. 14 is a graph showing the total saponin content of the soybean-derived extract and extract prepared according to one preferred embodiment of the present invention, wherein the content of saponin contained in the extract is significantly increased Therefore, it can be seen that the extract of the present invention has remarkably increased the content of the extract of isoflavone, which is one of the desired active ingredients, due to the remarkable removal of sugar, protein, crude fat and the like.

15 and 16 are kramatograms of saponin contained in the soybean-derived extracts prepared according to Examples 1 and 2. The saponins contained in the extract according to the present invention were Aa, It can be confirmed that A series including Ab, Ae and Af, A series including Bb, Bc, βg and βa, and E series including Bd and Be are included.

15 and 16, it can be seen that the saponin of the B series is significantly increased as compared with the saponin of the A series in Fig. 15. As a result, the extract according to Example 1 has a decreased bitter taste and a physiological It is more advantageous to increase the activity.

6. Refraction Brix ( Brix %)

1 g of each extract was precisely weighed, dissolved in 10 mL of distilled water, and analyzed for refractivity using an OPTi digital handheld refractometer. The results are shown in FIG. 17 .

Specifically, FIG. 17 is a graph of refractivity of bean-derived extracts prepared according to one preferred embodiment of the present invention, showing that the refractory sugar content is 8.62 to 9.40 brix%, which is sweet, easy to ingest, and good in flavor .

On the other hand, when there is a solid content affecting the refractory sugar content even without the sweetness sucrose, the desired value of the refractory sugar content can be realized, but in the above-described Figs. 11 and 12, the content of protein and crude fat extract is remarkably low And in consideration of the content of sucrose in the following Table 3, the refractory sugar content of the extract according to the present invention may not be due to solid other than sucrose and thus can achieve a desired flavor.

<Experimental Example 3>

The content of free sugar, protein and crude fat in soybean extracts prepared in Examples 1 to 4 and Comparative Examples 1 to 4 was measured and shown in Table 3 below. At this time, the total free sugar, protein and crude fat content contained in the extract were measured by the method of Experimental Example 2.

Examples / Comparative Example No. (soybean portion) Total free sugar (%) protein(%) Crude fat (%) Comparative Example Example Comparative Example Example Comparative Example Example 1 (germination embryo) 19.9 (100) 10.6 (53.3) ¹⁾ 6.7 (100) 4.1 (61.2) 3.1 (100) 2.5 (80.6) 2 (embryo) 47.6 (100) 29.4 (61.8) 7.7 (100) 4.9 (63.6) 3.6 (100) 2.9 (80.5) 3 (cotyledon) 39.3 (100) 25.4 (64.6) 8.1 (100) 4.8 (59.3) 4.2 (100) 3.5 (83.3) 4 (seedling) 37.2 (100) 22.8 (61.3) 8.3 (100) 4.5 (54.2) 4.1 (100) 3.3 (80.5) 1) The relative content of the free sugar content contained in Example 1, with the free sugar content contained in Comparative Example 1 as 100%

Specifically, in the case of the example in which freeze precipitation was carried out regardless of the soybean portion in Table 3, the content of free sugar decreased by 35.4% to 46.7%, the protein decreased by 36.4% to 45.8% , And crude fat decreased by 16.7% ~ 19.5%. As a result, free sugars, proteins, and crude lipids can be significantly reduced by freeze precipitation.

<Experimental Example 4>

Table 4 shows the composition of free sugar in the free sugar contents measured in Experimental Example 1-1 for each of the raw materials before and after alcohol extraction of the soybean extracts prepared in Examples 1 and 2 and the extracts.

division Free sugar Example 1 Example 2 Sugar content (%) Composition ratio (%) Sugar content (%) Composition ratio (%) Raw material Fructose 0.18 3.03 0.40 2.70 Glucose 0.12 2.02 0.15 1.01 Sucrose 5.28 88.89 13.79 93.11 Galactose 0.36 6.06 0.47 3.17 Total free sugar content 5.94 100 14.81 100 extract Fructose 0.98 9.28 1.95 6.63 Glucose 1.10 10.42 0.72 2.45 Sucrose 7.05 66.76 25.36 86.17 Galactose 1.43 13.54 1.40 4.76 Total free sugar content 10.56 100 29.43 100

Specifically, as can be seen from Table 4,

The free sugar composition of the germinated embryo and the embryo itself were 2.7% fructose, 1.01% glucose, 93.11% sucrose, 3.17% galactose, However,

The germination rate of germinated embryos was reduced to 88.89%, but the monosaccharides fructose and glucose were increased to 3.03% and 2.02%, respectively. The germinated embryos germinated by the embryo were more nutritional than the raw embryo It can be confirmed that it is excellent.

The sucrose composition ratio of Example 2 was 86.17%, fructose 6.63%, glucose 2.45%, galactose 4,4'-dicarboxylic acid, and carboxymethylcellulose of Example 1 and Example 2, which were prepared from germinated embryos and embryos having the above- 4.76%, and the ratio of sucrose to glucose was increased. In addition, in Example 1, sucrose was remarkably lowered to 66.76%. On the other hand, the ratio of fructose and glucose, which are monosaccharides, was significantly higher than that of the raw material. Thus, the extract according to the present invention has an excellent nutritional quality Able to know.

Hereinafter, a formulation example of a health functional food containing the soybean-derived extract of the present invention will be described, but the present invention is not intended to be limited thereto but is specifically described.

< Manufacturing example  1>

(Vitamin A acetate, 70 mg, vitamin E, 0.13 mg, vitamin B 2 0.15 mg, vitamin B 6 0.5 mg, vitamin B 12 0.2 mg, vitamin C 10 mg, 10 mg of biotin, 1.7 mg of nicotinic acid amide, 50 엽 of folic acid and 0.5 mg of calcium pantothenate) and an appropriate amount of inorganic mixture (1.75 mg of ferrous sulfate, 0.82 mg of zinc oxide, 25.3 mg of magnesium carbonate, 15 mg of potassium phosphate, 55 mg of calcium, 90 mg of potassium citrate, 100 mg of calcium carbonate, and 24.8 mg of magnesium chloride) were mixed to prepare a granule, and a health food was prepared according to a conventional method.

Hereinafter, formulation examples of the cosmetic composition containing the soybean-derived extract of the present invention will be described, but the present invention is not intended to be limited thereto but is specifically described.

< Manufacturing example  2> Manufacture of Essence

Ethyl alcohol 4.00 wt%

Methyl paraben 0.10 wt%

Fragrance 0.10 wt%

Hydrotreated castor oil 0.60 wt%

DL-a-tocopheryl acetate 0.02 wt%

Glycerin 5.00 wt%

1,3-butylene glycol 3.00 wt%

0.20% by weight of hydroxyethylcellulose

Xanthan gum 0.40 wt%

0.02 wt% of E. D. T. A-2Na,

Fish-collagen 4.00 wt%

Soybean extract 0.5-2.0 wt%

Distilled water balance

< Manufacturing example  3> Cleansing foam  Produce

6.5% by weight stearic acid

Myristic acid 28.0 wt%

3.0% by weight of self-emulsifiable glycerin monostearate

5.0% by weight of propylene glycol

Concentrated glycerin 10.0 wt%

Sodium hydroxide 7.0 wt%

0.1% by weight of sodium ethylenediaminetetraacetate

Soybean-derived extract composition 15.0 wt%

Fragrance

Purified water balance

Claims (11)

In soybean-derived extracts,
The extract is prepared by cryoprecipitating an alcoholic extract of soybean seeds containing soybean seeds, cotyledons, embryos and germinated embryos and removing precipitates. The extract contains isoflavones and saponins as active ingredients, and CIELAB The color angle and chroma in the color indicator satisfy both of the following conditions (1) and (2), and the redness (a ^* ) and the yellowness (b ^* ) of the CIELAB color indicator are 1.3 to 6.9 and 38 to 55 Soybean-derived extract with improved color.
(1) CIELAB color angle (h _ab ) 81-89 DEG
(2) CIELAB saturation (C ^* ) 36 ~ 58 delete The method according to claim 1,
The extract of soybean having an improved color, characterized in that the extract is powder. The method according to claim 1,
Wherein the lightness in the CIELAB color indicator for the extract further satisfies the following condition (3).
(3) CIELAB brightness (L ^* ) 73 or more The method according to claim 1,
Wherein the extract further satisfies the following conditions (4) to (7).
(4) Free sugar content 9 to 32 wt%
(5) a protein content of 4 to 5 wt%
(6) crude fat content 2.2 ~ 3.8 wt%
(7) Refractive sugar 8.0 to 10.0 brix% delete The method according to claim 1,
Wherein the color stimulus in the CIELAB color indicator for the extract satisfies the following condition (8).
(8) CIELAB color stimulus (E ^* ) 86.5 to 92.0 The method according to claim 1,
Wherein the redness (a ^* ) in the CIELAB colorimeter for the extract is 1.3 to 5.5. The method according to claim 1,
The properties of the extract are powder,
Wherein the condition (1) and (2) in the CIELAB color indicator for the extract are satisfied with respect to the individual powder particles contained in the extract. A cosmetic composition comprising the soybean-derived extract according to any one of claims 1, 3, 4, 5, and 7 to 9. 9. A food composition comprising soybean-derived extract according to any one of claims 1, 3, 4, 5, and 7 to 9.

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