KR20080019902A - Manufacturing method of isoflavone, genistin and monascus sp., powder, gel, rice with genistein combined monacolin k - Google Patents

Abstract

Preparation methods of isoflavone and genistein, a culture method of Monascus sp., with GCM(genistein combined monacolin K) using the genistein, and preparation methods of powder, gel and rice using the GCM are provided to separate high-purity genistein from isoflavone contained in bean or bean-curd refuse by using solubility, thereby obtaining high-priced genistein effectively. A preparation method of isoflavone comprises the steps of: (i) adding 1~3L of nucleic acid per 1kg of bean powder 2~4 times, stirring the mixture for 10hr, and filtering it to make fat-removed bean powder; (ii) adding 0.5~2L of a 80% ethanol aqueous solution per 700g of the fat-removed bean powder 2~5 times at room temperature, and stirring the mixture for 4~6hr to obtain isoflavone with a concentration of about 10%; and (iii) adding a 95% ethanol aqueous solution to 10g of the isoflavone, stirring the mixture at 70~90‹C for 30min to 1~3hr, filtering it, and vacuum-filtering the solvent to obtain isoflavone with a concentration of 50% or more. A preparation method of genistein comprises; adding 80~120ml of a 60~90% ethanol aqueous solution per 1g of isoflavone extracted from bean or bean-curd refuge, performing reflux-extraction at 70~90‹C for 10~30min, filtering the extract, quick-cooling it to 5~15‹C, and then obtaining genistein after 12~36hr. A culture method of Monascus sp., with GCM comprises: dissolving 0.1~1wt% of genistein in a 50~85% ethanol, adding 0.01~0.2wt% of the solution to a culture medium having a pH of 5~7, and culturing Monascus sp. A preparation method of gel using the GCM comprises: (a) dissolving 1.5~3g of lecithin in a solvent containing chloroform and methanol in a volume ratio of 2:1, based on 1g of Monascus sp. powder, and removing the solvent by an evaporator; (b) adding 50~60ml of water to the obtained substance, and stirring the mixture at high speed for 50~70min to make a homogenized suspension; (c) dissolving 1~5g of xanthan gum in 40~60ml of water to form the xanthan gum into gel; and (d) stirring the homogenized suspension and the gel-formed xanthan gum to make gel.

Description

Method for producing isoflavone and method for producing zenithine and culturing red yeast bacterium with genistein containing monacoline K using the same and manufacturing method for powder, gel and rice using the same {Manufacturing method of Isoflavone, Genistin and Monascus sp. with Genistein Combined Monacolin K}

1 is a view showing a manufacturing process of the GCM according to the present invention

Figure 2 is a graph showing the serum cholesterol content by GCM content

3 is a graph showing the LDL-cholesterol content by GCM content

Figure 4 is a graph showing the HDL-cholesterol content by GCM content

The present invention relates to a method for producing isoflavones and a method for producing zenithine, a method for culturing red yeast bacteria using the same, and a method for producing zenithine containing monacoline K. It relates to a method for culturing red yeast bacteria having genistein (hereinafter referred to as GCM, Genistein Combined Monacolin K) containing zenithine in Monascus sp. Fermentation process.

The diet of modern people is caused by vascular diseases such as arteriosclerosis and angina due to excessive cholesterol production and intake, and various adult diseases.In addition, cholesterol production suppression and hyperlipidemia using safe natural materials due to side effects such as drugs through chemical synthesis Development of therapeutics is urgent.

 As a solution to this, there is a growing interest in soybean bioactive substances. Soybeans include isoflavones, protease inhibitors, folic acid, dietary fiber, saponins, vegetable sterols and phenolic substances. Estrogen-like structure has been found to have a physiological function such as phytoestrogen. Isoflavone is a compound having a molecular formula of C 15 H10 O2. Isoflavone is a glycoside that is present in a natural state of 12 kinds in total such as Genistein, Daidzein, Glycine and glucose glycosides. It is a substance which exists, and most of these isomers are Genistein and Dyzezein.

Genistin, a non-glycoside of isoflavone, has little toxic effects and has various physiological activities such as selective inhibitor of PTK (Protein Tyrosine Kinase), Topoisomerase II inhibitor, estrogen role and angiogenesis inhibitor among protein enzymes, and HMG-CoA It has been found to have a beneficial effect on hyperlipidemia by appropriately regulating genes of reductase and low density lipid protein (LDL) receptors, which has attracted considerable attention in the medical field.

By the way, since only Geniestin is present in soybeans, various methods for extracting ingredients contained in soybeans have been developed. Among them, Korean Patent Laid-Open No. 2001-0060419 discloses a mixture of soybean embryos and soybean embryos and tofu sprouts. Although the method of controlling the pH as hot water extraction by using the method and separating the separated and extracted liquid through the decanter using the adsorption process and the general process, there are still problems such as efficiency and economical efficiency.

Meanwhile, in 1979, Professor Endo Akira of Tokyo University in Japan developed Monascus SPP, a natural substance that lowers cholesterol levels. By specifically inhibiting HMG-CoA reductase, a rate-determining step, the cholesterol concentration associated with low-density lipoprotein (LDL) is lowered, lowering blood cholesterol levels and increasing high-density lipoprotein (HDL) -cholesterol levels It is known to make.

Based on the various conventional techniques described above, an object of the present invention is to separate and purify a high content of isoflavones from the sewage produced as by-products in the tofu production process, and to separate high purity zenithine using solubility, resulting in low cost. As a result, it is possible to efficiently obtain expensive Zenithin.

Another object of the present invention, by injecting the obtained Genitine into the fermentation process of Monascus sp., Genistein (hereinafter referred to as GCM, Genistein Combined Monacolin K) containing Monacolin K It is to provide a culture method to contain.

A feature of the present invention for achieving the above object is a degreasing process for preparing skim soybean powder by filtering 1-3L of nucleic acid 2-4 times with respect to 1kg soybean powder and stirring for 10 hours, followed by filtering 10% isoflavone extraction process of adding 0.5-2L of 80% ethanol aqueous solution 2-5 times at room temperature and stirring for 4-6 hours to obtain isoflavones of about 10% After adding 100-150 mL of 95% aqueous solution of aq. Ethanol (aq. Ethanol) to 10 g of isoflavones inside and outside, the mixture was stirred for 1 hour at 70-90 ° C. for 30 minutes, filtered and the solvent was removed by filtration under reduced pressure. Isoflavone manufacturing method consisting of more than 50% isoflavone extraction process to obtain isoflavones, and 10% isoflavone extraction process and 50% or more isoflavone extraction process without degreasing process using completely dried paper felled Isoflavones.

Then, 80-120 mL of 60-90% ethanol aqueous solution was added to 1 g of extracted isoflavone, refluxed at 70-90 ° C for 10-30 minutes, filtered, rapidly cooled to 5-15 ° C, and then passed for 12-36 hours. It is in the manufacturing method of Genistin.

And another feature is that 0.1 to 1% dissolved in 50-85% ethanol and added pH 0.01-0.2% to the medium adjusted to 5-7 cultivated red yeast bacteria, but the above-mentioned Zenithine is added to the liquid liquid It is a manufacturing method of genistein containing choline k.

The present invention also homogenizes the produced hongguk cell and the culture solution, and then extracted with 60-90% ethanol, and reflux-cooled and filtered with a filter to obtain genistein containing Monacholine K, and containing the Monacholine K Dissolve 1.5-3 g of lecithin in a solvent mixed with 2: 1 methanol for 1 g of genistein, remove the solvent, add 50-60 mL of water to the weight of the resulting material, and homogenize by high-speed stirring for 50-70 minutes. To prepare a suspension, 1-5 g of xanthan gum was completely dissolved in 40-60 mL of water to make a gel, and then the homogenized suspension and gelled xanthan gum were mixed with stirring to prepare a monacoline kay. It is characteristic in the manufacturing method of genistein containing.

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

First, look at the manufacturing method of the GCM according to the present invention, after extracting more than 50% isoflavones from soybeans and sesame, to obtain the genitine through the separation and purification process, and the above-mentioned zenithin cultured with the honggukyun genistein K containing Get

In addition, the above-mentioned GCM is formed in a gel form.

One. Jennysteen ( Genistin ) extraction

(1) Extraction of Isoflavones

1 kg of soybean powder was added to a 3 L round flask, followed by stirring for 10 hours by adding 2 L of hexane (2 repetitions), followed by filtering to obtain skim soybean powder to obtain 700 g of soybean powder, and 700 g of soybean. To the powder was added 1 L of 80% aqueous ethanol solution (aq, ethanol) (repeat 3 times) at room temperature, and stirred for 5 hours to obtain 9 g of isoflavones of about 10%. Then, 100 mL of 95% aqueous ethanol solution (aq. Ethanol) was added. After the addition, the mixture was stirred at 80 ° C. for 1 hour, filtered through a glass filter, and then the solvent was removed to obtain 1.7 g of isoflavone of 50% or more.

In addition to using isoflavone extract using soybean powder, the bean curd from the tofu process is completely dried in a dry oven at 100-150 ° C. to have a moisture content of 10% or less, and then dried in 700 g of dry bean curd. After adding 1 L of 80% ethanol (aq, ethanol) (3 times) at room temperature and stirring for 5 hours to obtain 10 g of isoflavones of about 10%, 100 mL of 95% ethanol solution (aq. Ethanol) was added thereto. After stirring at 80 ° C. for 1 hour, the product was filtered with a glass filter, and then the solvent was removed to obtain 1.7 g of isoflavone at least 50%.

In the isoflavone extraction process, it can be seen that the skimmed soybean powder has a superior yield of isoflavone extraction compared to the busy paper.

(2) Isolation and Recrystallization of Genistin from Highly Concentrated Isoflavones

2 g of 50% glycoside isoflavone obtained in the above-described isoflavone preparation process was added to 200 mL of 60, 70, 80 and 90% aqueous solution of aquous ethanol and refluxed at 60, 70, 80 and 90 ° C. for 20 minutes. After filtering quickly using a ceramic filter and rapidly cooling to around 10 ° C., pure pale yellow genistein starts to form. The following day is filtered to obtain genistin, which is then recrystallized in 80% aqueous ethanol solution to obtain pure genistin.

In the process of extracting Genistin, the change of yield of Genistin according to the concentration of aqueous ethanol showed similar tendency at 80-90% concentration as shown in Table 1, and the maximum condition was the maximum yield at 80% content.

          aquous ethanol content Genistin yield 90% 0.64 80% 0.68 70% 0.56 60% 0.46

Table 1 shows the change in yield of geninistin with the concentration of aqueous ethanol at 80 ℃.

The yield change according to the extraction temperature change in 80% ethanol aqueous solution showed the maximum yield at 80-90 ℃ as shown in Table 2, the yield was reduced as the temperature is lowered below 80 ℃.

          Extraction temperature Genistin yield 90 ℃ 0.68 80 ℃ 0.68 70 ℃ 0.6 60 ℃ 0.5

Table 2 shows the change in yield of genistin with extraction temperature in 80% ethanol aqueous solution.

2. GCM  culture

(1) materials and strains

Experimental materials were Genistin, which was isolated and recrystallized from isoflavones. Strain was used as Monascus pilosus KCCM 60084, which is a red yeast bacterium.

(2) Red yeast  Culture medium selection

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The media most suitable for the production of erythrocytes were examined to select the most suitable media for this strain. The conditions of the medium are shown in Table 3 below, and the pHs were all adjusted to 6.0.

Table 3 shows the types and compositions of media.

Cultivation  And Main culture

Species culture medium was used by adding 100 mL of ultrapure water (d-water) to Mizutani medium, and the preserved strains were activated by subcultured at 150 rpm in a 30 ° C incubator for 7 days using the same medium, and then capped with 7 mL of the same medium. Incubated for 7 days under the same conditions using a test tube.

In this culture, 100 mL of medium was added to a 250 mL Erlenmeyer flask and sterilized at 121 ° C. for 15 minutes, followed by a seed culture solution and incubated in an incubator at 30 ° C. for 10 days.

Growth rate and pigment content of bacteria

The growth rate of the bacteria was determined by removing the moisture from the cells grown in the medium with tweezers, and then measuring the biomass. The number of cells grown per 100 mL of the medium was expressed. The pigment content was pulverized culture medium and cells with a homogenizer for 5 minutes at 12,000rpm, 10mL was taken and 50mL of 95% ethanol was added for 15 minutes, the absorbance was measured at 500nm after filtration.

As a result of the proliferation of the hongguk strain, the weight of honggukyun cultured at 30 ° C for 10 days was the highest as 26.9g / 100mL in MM, and LM and GY showed 15.5-17.2g / 100mL, respectively. In addition, YM, TM showed a relatively low cell production amount of 8.2-10.3g / 100mL. In this culture experiment was carried out using the MM medium.

(3) Choosing the Best Geninisine Form

To determine the morphology of Zenithine on GCM optimization, 0.5% dissolved in powder and 70% ethanol was added to the medium in the range of 0-1.0%, and 1-5 g of red yeast bacteria were added to 100 ml medium and placed in a 30 ° C incubator. Incubated for -14 days (10 days in the example of the present invention). As a result, as shown in Table 4, it was difficult to easily dissolve the powder, so that after the incubation, a certain amount of zenistine remained in the lower part, but when dissolved and added to 70% ethanol, it was dissolved in the medium and used directly in the culture of red yeast rice. It produced high pigments and aromas. As a result, the shape of the genistin was excellent in the liquid phase.

Fungi Addition form result Solubility Cell generation Pigmentation incense Monascus pilosus 60084 control - + + + Monascus pilosus 60084 powder - ++ + ++ Monascus pilosus 60084 Liquid + ++ ++ ++

Table 4 shows the results of cultured red yeast rice according to the addition form of Genistin.

(4) Selecting Geninisine Conditions

In order to examine the conditions for adding 70% ethanol of 0.1% geninisine, 0% was added in a range of 1.0%. The higher the purity of ethanol, the easier the solubility of genistin was, but the cells and pigments were produced until dissolution with 70% ethanol, while no culture occurred in the 95% addition section. The optimum condition of the amount of ethanol dissolved therein was measured by the growth rate of the bacteria and the pigment content.

 70% ethanol dissolved genistin addition amount (mL) Cell growth rate (g / 100mL) Pigment Content 0 5 + 0.05 10 + 0.1 12 ++ 0.5 20 +++ One - -

Table 5 shows proliferation and pigment content according to the amount of genistein added.

As a result, it was found that Zenithine was the best culture in the section in which 0.5 mL was dissolved in 70% ethanol.

3. GCM  Manufacturing method

After homogenizing hongguk cell and culture, extract with 60-90% ethanol, reflux and filter to obtain GCM.

4. GCM  Experiment on efficacy

(1) Effect on dietary addition

To investigate the effects of GCM on hyperlipidemia in rats, male and female rats were fed 1% cholesterol and 0.3%, 0.6% and 3% GCM with special diets. Blood was collected after free diet for about 1 month to measure serum total cholesterol, HDL, LDL and triglyceride (TG), and the effect of GCM on weight gain and food efficiency ratio (FER) was confirmed.

Laboratory Animals and Diet

 SPF rats of SD (Sprague-Dawley) strains were purchased from Orient Co., Ltd. for 7 weeks of age. Seven-week-old SD was acclimated for one week and divided into five animals in each group. The diet was AIN-76 diet. Test substance was administered by mixing 1% cholesterol, 0.3%, 0.6% and 3% GCM with feed. The test group consisted of 1% cholesterol (HC), 1% cholesterol + 0.3% GCM (0.3% GCM), 1% cholesterol + 0.6% GCM (0.6% GCM), 1% cholesterol + 3% GCM (3 % GCM).

Serum Lipid Analysis

Fasting for 1 hour before blood collection, anesthesia was performed with ether, and blood was collected from the abdominal aorta. Centrifugation was performed at 4 ° C. and 3,000 rpm for 20 minutes. Total cholesterol, HDL-cholesterol, and triglyceride in serum were measured by absorbance (Perkinelmer, VICTO3 family) using an enzyme-based kit (Asan Pharmaceutical, Korea). / 5)].

Dietary Efficiency

Dietary intake was measured twice a week and body weight was measured once per week. The food efficiency ratio (FER) was calculated by dividing the weight gain during the three week breeding period by the dietary intake during the same period.

Statistical method

After verifying significance through ANOVA using SAS, Duncan's multiple range test was performed.

The experimental results are as follows.

Mortality and Clinical Observation

There were no deaths or grossly clinical signs of animals from GCM intake during the study.

Serum cholesterol

As shown in Table 6, the total cholesterol (TC) content was significantly lower in the 3% GCM group, and the content of LDL-cholesterol was also the lowest in the 3% GCM group.

The content of triglyceride / TG was the highest in HC group, and there was no significant difference among the other groups, and the content of HDL-cholesterol increased significantly as the amount of addition increased compared to HC group.

TC LDL TG HDL mean SD mean SD mean SD mean SD HC 233.76 ^{a1 ) 2)} 28.28 193.50 ^a 10.35 63.68 ^{NS3 )} 9.98 19.88 ^b 2.15 0.3% GCM 182.03 ^b 28.03 149.85 ^b 12.08 50.79 9.10 26.50 ^a 3.70 0.6% GCM 148.27 ^c 11.73 117.86 ^c 16.36 49.82 4.14 31.18 ^a 5.09 3% GCM 134.20 ^c 7.81 101.88 ^c 12.08 49.73 10.98 30.34 ^a 3.21

In Table 6, the unit is mg / dl, and NS means no significance.

Weight change

As shown in Table 7, there was no significant difference between the groups.

In Table 7, the unit is g.

Food efficiency ratio: FER )

As shown in Table 8, there was no significant difference between the HC group and the 3% GCM-administered group, but the 0.3% GCM group and 0.6% GCM group were significantly reduced than the HC group.

Group FER ^{1 )} HC 0.247 ± 0.016 0.3% GCM 0.197 ± 0.019 0.6% GCM 0.225 ± 0.015 3% GCM 0.247 ± 0.022

In Table 8, FER is weight gain / diet intake.

(2) effect on oral administration

Laboratory Animals and Diet

SPF rats of SD (Sprague-Dawley) strain were purchased from Orient Co., Ltd. for 7 weeks of age. Seven-week-old SD was acclimated for one week and divided into five animals in each group. The diet was AIN-76 diet. Test substance was administered by mixing 1% cholesterol with feed. The test group consisted of negative control group (NC), 1% cholesterol-administered group (HC), 1% cholesterol + 0.165g GCM / kg (HC1 × GCM), 1% cholesterol + 0.330g GCM / kg (HC2 × GCM), 1 % cholesterol + 0.825 GCM / kg (HC5 × GCM) administration group.

Serum Lipid Analysis

Fasting for 1 hour before blood collection, anesthesia was performed with ether, and blood was collected from the abdominal aorta. Centrifugation was performed at 4 ° C. and 3,000 rpm for 20 minutes. Total cholesterol, HDL-cholesterol and triglyceride in serum were measured by absorbance using the enzyme-based kit (Asan Pharmaceutical, Korea) [Perkinelmer, VICTO3 family). / 5)].

Dietary Efficiency

Dietary intake and body weight were measured daily during the test period. The food efficiency ratio (FER) was calculated by dividing the weight gain during the test period by the amount of food intake consumed during the same period.

Statistical method

All data in this study were analyzed by ANOVA test using SPSS 12.0K.

The experimental results will be described below.

Mortality and Clinical Observation

There were no deaths or grossly clinical signs of animals from GCM intake during the study.

Serum cholesterol: TC )

As shown in FIG. 1, the total cholesterol content of the negative control group (NC) and the HC group treated with 1% cholesterol was 72.83 ± 7.59mg / dl and 231.33 ± 53.17mg / dl, respectively, about 3 times higher by the cholesterol diet. In the test groups of HC1 × GCM, HC2 × GCM, and HC5 × GCM, 181.41 ± 14.68mg / dl, 135.33 ± 11.07mg / dl and 114.40 ± 6.51mg / dl, respectively. There is a significant difference. In particular, the higher the concentration of the test substance tends to significantly decrease the serum cholesterol content.

Triglyceride ( Triglyceride  : TG)

The triglyceride content of the negative control group (NC) and HC group treated with 1% cholesterol was 72.43 ± 24.67 mg / dl and 45.95 ± 9.65mg / dl, respectively, which tended to be slightly decreased by cholesterol diet, but there was a significant difference between the two groups. none. In the test groups of HC1 × GCM, HC2 × GCM, and HC5 × GCM, 54.59 ± 22.01mg / dl, 28.41 ± 9.70mg / dl, and 26.20 ± 5.45mg / dl, respectively. There was a significant decrease in triglyceride content.

LDL-cholesterol content

As shown in Fig. 2, the LDL-cholesterol content of the negative control group (NC) and the HC group treated with 1% cholesterol was 20.59 ± 6.25mg / dl, respectively, about 5 times increased by the cholesterol diet. In the test group of HC1 × GCM, HC2 × GCM, and HC5 × GCM, 144.82 ± 14.03mg / dl, 99.76 ± 8.46mg / dl, 77.49 ± 13.64mg / dl, respectively. There is a significant difference.

HDL-cholesterol content

As shown in FIG. 3, the HDL-cholesterol content of the negative control group (NC) and the HC group treated with 1% cholesterol was 37.75 ± 4.32mg /, and 27.06 ± 8.61 mg / dl, respectively. There is no significant difference between the two groups. In the test group of HC1 × GCM, HC2 × GCM and HC5 × GCM, there was no significant difference from HC group as 25.67 ± 7.34mg / dl and 31.68 ± 8.24mg / dl, respectively.

Weight change

Body weight gain was not significantly different during the experimental period as shown in Table 9 (P> 0.05).

In Table 9 the unit is g.

Food efficiency ratio ( FER )

Dietary efficiency was also not significantly different as shown in Table 10 (P> 0.05).

5. liposomal GCM Manufacture

1 g of GCM and 2 g of lecithin were dissolved in a 250 mL round flask, and chloroform: methanol was dissolved in a 2: 1 (v / v) solvent, and then the solvent was removed by an evaporator. 47 mL of water was added thereto, followed by stirring at high speed for 60 minutes with a homogenizer to make a homogenized suspension. In another 250 mL beaker, 2 g of xanthane gum is completely dissolved in 48 mL of water to make a gel. The above materials are mixed with stirring to complete the 1% gel GCM.

Gel GCM thus produced can be used in a variety of functional cosmetics, osteoporosis therapeutics and the like.

In addition, the cultured red yeast bacteria and the medium may be dried to 110% or less moisture content in the oven to prepare a powder.

In addition, the rice is processed using the hongguk bacteria and culture medium having the GCM prepared as described above, look at the process, soaking the white rice soaked in water enough to immerse 8-12 hours to be more than 45% moisture content Then, after 10-20 minutes increase at 100-140 ℃, 5-10% by weight of the rice and the culture medium with GCM and GCM added thereto, incubated for 10-14 days in a 20-40 ℃ incubator to rice It is to contain the GCM component.

According to the present invention configured as described above, it is possible to maximize the economic benefits by establishing a separation technology of low-cost glycoside genistein by separation and solubility, and simultaneously having a non-glycoside isoflavone and monacoline K using Monukolin K. Acquisition of GCM will ensure the production of more efficient hyperlipidemic functional food production technology.

In addition to soybeans, it is possible to separate isoflavones, which are the main functional components of soybeans, from bean curd, which is a by-product of the tofu production process, which is important in terms of cost savings of raw materials and utilization of waste resources.

In addition, the generated GCM can be used as an agent for improving hyperlipidemia and heart disease through cholesterol inhibition, and is effective in treating osteoporosis through osteoclast promotion of monacoline K and osteoclast inhibition of genistein.

In addition, the genistin extraction process of the present invention is to separate the glycoside isoflavones by column chromatography, which is mainly used as a method for separating isoflavones from conventional legumes, and then Compared to the method of obtaining an aglucone isoflavone using an enzyme, a high concentration of glycoside isoflavone, zenistine, can be separated more effectively by using a difference in solubility of ethanol aqueous solution.

Claims (8)

Degreasing process of adding 1-3L nucleic acid 2-4 times with respect to 1kg of soybean powder and stirring for 10 hours, and then filtered to produce skim soybean powder, 10% isoflavone extraction process of adding 0.5-2L of 80% ethanol aqueous solution 2-5 times at room temperature and stirring for 4-6 hours to obtain 10% isoflavones at about 700g of soybean powder, 100-150 mL of an aqueous 95% ethanol solution (aq. Ethanol) was added to 10 g of the above-mentioned 10% isoflavones, stirred at 70-90 ° C. for 30 minutes at 1-3 minutes, filtered, and then the solvent was filtered off under reduced pressure. Isoflavone production method, characterized in that the process to obtain 50% or more isoflavones. A drying process of drying the paper completely in a drying oven so that the moisture content is 10% or less at 100-150 ° C; 10% isoflavone extraction process of adding 0.5-2L of 80% ethanol aqueous solution 2-5 times at room temperature to the dried bean bean powder 700g and stirring for 4-6 hours to obtain isoflavones of about 10%; 100-150 mL of an aqueous 95% ethanol solution (aq. Ethanol) was added to 10 g of the above-mentioned 10% isoflavones, stirred at 70-90 ° C. for 30 minutes at 1-3 minutes, filtered, and then the solvent was filtered off under reduced pressure. Isoflavone production method, characterized in that the process to obtain 50% or more isoflavones. Add 80-120 mL of 60-90% ethanol aqueous solution to 1 g of isoflavones extracted from soybean or soybeans, reflux for 10-30 minutes at 70-90 ° C, filter, rapidly cool to 5-15 ° C, and then 12-36 hours. Genistin production method characterized by passing over. Dissolve 0.1-1% by weight of Genistin in 50-85% ethanol and add 0.01-0.2% by weight to the medium adjusted to pH 5-7 to cultivate the red mussel bacterium so that the red mucus has genistein containing Monacholine K. A method for culturing red yeast bacteria having Genistein containing Monacholine K. The method according to claim 4, wherein the genistin is added in a liquid phase. A method for producing a powder having genistein containing monacholine k, characterized in that the honggyun bacteria having genistein containing monacoline k and the medium are dried in an oven at 110 ° C. to have a water content of 10% or less. 1.5 g of lecithin was dissolved in a solvent in which chloroform: methanol was mixed in a volume ratio of 2: 1 with respect to 1 g of red yeast powder having Genistein containing Monacholine K, and the solvent was removed using an evaporator. 50-60 mL of water is added to the weight of the resulting material, and then stirred at high speed for 50-70 minutes to prepare a homogenized suspension. After dissolving 1-5 g of xanthan gum in 40-60 mL of water to make a gel, A method for producing a gel having genistein containing Monacholine K, characterized in that the homogenized suspension and gelled xanthan gum are mixed with stirring to prepare a gel. After immersing the white rice in water to immerse it in water for 8-12 hours to make the water content 45% or more, increase the temperature at 100-140 ° C for 10-20 minutes, and the red yeast bacterium with Genistein containing Monacholine K. A method for producing rice having zenithine containing Monacholine K, wherein the medium is added 5-10% with respect to the weight of cooked rice and incubated in a 20-40 ° C. incubator for 10-14 days.

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