WO2017138785A1 - Procédé de préparation de soja germé - Google Patents

Procédé de préparation de soja germé Download PDF

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Publication number
WO2017138785A1
WO2017138785A1 PCT/KR2017/001507 KR2017001507W WO2017138785A1 WO 2017138785 A1 WO2017138785 A1 WO 2017138785A1 KR 2017001507 W KR2017001507 W KR 2017001507W WO 2017138785 A1 WO2017138785 A1 WO 2017138785A1
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germination
hours
germinated
beans
soybean
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PCT/KR2017/001507
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English (en)
Korean (ko)
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라찬수
박샛별
김정기
한선수
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(주)아모레퍼시픽
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Priority claimed from KR1020170018292A external-priority patent/KR20170095143A/ko
Application filed by (주)아모레퍼시픽 filed Critical (주)아모레퍼시픽
Publication of WO2017138785A1 publication Critical patent/WO2017138785A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts

Definitions

  • the present specification relates to a method for preparing a germinated bean enhanced nutrition.
  • Soy is an excellent natural product with many nutritional values.
  • there were techniques for improving the quality of soybean sprouts such as the growth of soybean sprouts and the prevention of microbial contamination.
  • growth growth and nutrient change are different aspects, and when the growth of the plant is promoted, the nutrient content in the plant is exhausted, which lowers the nutritional value or functional value of the plant, that is, the beans.
  • the inventors of the present invention have studied a method for producing soybean germination, and have invented a method for producing germinated soybean having excellent nutritional or functional properties.
  • Patent Document 1 Japanese Laid-Open Patent No. 1994-172119
  • Patent Document 2 Japanese Patent Application Laid-Open No. 1998-276578
  • One aspect of the present invention a method for producing a nutrient-enhanced germinated soybean, comprising a soaking step of immersing soybeans in immersion liquid and a germination step of treating the germination liquid to the soaked soybeans, the immersion liquid
  • a method for producing a germinated bean characterized in that it comprises a soybean germination promoter.
  • One aspect of the present invention a method for producing a nutrient-enhanced germinated soybean, comprising a soaking step of immersing soybeans in immersion liquid and a germination step of treating the germination liquid to the soaked soybeans, the immersion liquid
  • the soybean germination provides a method for producing a germinated bean, characterized in that it comprises a promoter.
  • the immersion step is immersed for 5 to 24 hours
  • the germination step provides a method for producing germinated beans, which germinate 12 hours or more.
  • the germination in the germination step is replaced with a new germination solution after 20 to 28 hours, provides a method for producing a germinated bean.
  • the immersion step is immersed for 5 to 24 hours
  • the germination step provides a method for producing germinated beans, the germination for 36 to 60 hours.
  • the germination step provides a method for producing germinated beans, which germinate under light or dark germination conditions.
  • the immersion liquid and the germination liquid comprises water, provides a method for producing germinated beans.
  • the immersion liquid provides a germination bean containing 50% by volume to 100% by volume based on the total soaking promoter.
  • the soybean germination promoter comprises a citrus water or a processed product thereof, the citrus water is a liquid obtained from the immature fruit of the plant citrus (Citrus) plants, provides a method for producing germinated beans.
  • the nutritional component provides any one or more of isoflavones, free amino acids and dipeptides, the production of germinated beans.
  • the isoflavone is dizin (Daidzin), 6 "-O-acetyldizin (6" -O-Acetyldaidzin), 6 "-O-malonyldiazine (6" -O-Malonyldaidzin) , Glycitin, 6 "-O-Acetylglycitin, 6" -O-malonylglycitin, 6 "-O-Malonylglycitin, Genistin, 6 "-O-Acetylgenistin, 6” -O-malonylgenistin, Daidzein, Glycitein, and Genistein Any one or more of
  • the free amino acid is Serine, Glutamine, Glycine, Glycine, Aspartic acid, Glutamic acid, Threonine, Alanine, Gammaaminobutyric acid any one or more of -aminobutyric acid, Theanine, Tyrosine, Methionine, Methionine, Valine, Leucine, Isoleucine, Phenylalanine and Trytophan Including;
  • the dipeptides are isoleucine-valine (Ile-Val), valine-leucine (Val-Leu), serine-tryptophan (Ser-Trp), isoleucine-leucine (Ile-Leu), isoleucine-phenylalanine (Ile-Phe ) And phenylalanine-leucine (Phe-Leu).
  • the free amino acid may include any one or more of Valine, Leucine, and Isoleucine.
  • Method according to one aspect of the present invention has the effect of eliciting changes in proteins, peptides, amino acids which are the core nutrients of soybean.
  • the method according to an aspect of the present invention has a superior effect of soybean germination under both dark and bright conditions when the germinated bean promoter is applied to soybean germination.
  • the method according to an aspect of the present invention can shorten the germination time compared to natural germinated beans.
  • the method according to one aspect of the present invention has a higher effect of the content of free amino acids of germinated beans than natural germinated beans.
  • Beans germinated by the method according to an aspect of the present invention is superior to natural germinated beans content of BCAA (leucine, isoleucine, valine) which is an amino acid that is beneficial to musculoskeletal health.
  • BCAA leucine, isoleucine, valine
  • Soybean germinated by the method according to an aspect of the present invention has an excellent content of phenylalanine, an amino acid that is beneficial to musculoskeletal health, compared to natural germinated soybeans.
  • Soybean germinated by the method according to an aspect of the present invention is superior in content of isoflavones compared to natural germinated beans.
  • the present invention is a technology for controlling the speed and direction of the nutrient conversion of the organism itself is formed based on the germination of the bean itself when the germination of beans, specifically, changes in proteins, peptides, amino acids or isoflavones that are core nutrients of soybeans It is about germination method that leads to.
  • germination of soybean proceeds in two stages of immersion-wetting germination and is carried out under dark conditions in which light is blocked for cultivation of bean sprouts.
  • the time to grow as bean sprouts usually takes 72 ⁇ 96 hours, including soaking time, which induces physiological changes of the beans and accelerates the change of nutrients in the beans. After about 100 hours, the nutrients accumulated for growth and the formation of the leaves after cotyledons are converted into cell walls. After overgrowth, most of the nutrients useful to the human body disappear.
  • soybean sprouts naturally significant nutrient change occurs about 72 hours. To do this, it grows in a single layer without stacking soybeans and requires a large area of cultivation space.
  • a germination promoter is used as a substance for inducing change, increase, and promotion of nutrients in soybeans, and the germination promoter is added during soaking of soy to increase the content of free amino acids of soybeans in a shorter time than natural germination. It can increase BCAA, Phe., Glu., Which is helpful for musculoskeletal health, which becomes important with age. Alternatively, the content of isoflavones can be increased.
  • One aspect of the present invention a method for producing a nutrient-enhanced germinated soybean, comprising a soaking step of immersing soybeans in immersion liquid and a germination step of treating the germination liquid to the soaked soybeans, the immersion liquid
  • the soybean germination provides a method for producing a germinated bean, characterized in that it comprises a promoter.
  • the bean used for germination may be used without limitation so long as it is capable of germination.
  • the kind of beans that can be used in the present invention may be varieties for tofu and tofu, for herbs, for rice or for soybeans.
  • tofu and tofu Daepung, Hojang, Jangwon, Rhubarb, Sodam, Songhak, Daewon, Genuine, and protein ), Soy milk, Shinpaldal, Taekwang, Great Wall, Longevity, Wuhan, Baiyun, New Egg, Golden and Long Leaf. .
  • Varieties for herbs include mythology, wishes, Anpyeong, southwest, colorful, sorok, soho, vocation, tea garden, and fengshan Herbs, Iksan Herbs, Sobaek Herbs, Gwang'an, Single Leaf, and Galaxy.
  • rice varieties include celadon, black blue, black sea flakes, black and white, black soybeans and one black soybeans.
  • varieties for green soybeans include Daol, fresh green, birds, black, sorghum green beans, Hwaeum green soybeans, and large greens.
  • the soybean is preferably a variety capable of germinating and resistant to pests.
  • Such beans include, for example, myths, wishes, Anpyeong, southwest, colorful, sorok, soho, vocation, and tea gardens. ), Pungsan greens, Iksan greens, Sobaek greens, Gwangan, single leaves and galaxies.
  • the bean for germination is not limited to the type of the bean.
  • soybean germination promoter is a substance that promotes germination of soybeans compared to natural soybean germination, and may change the nutritional content of germinated soybeans.
  • the immersion step is immersed for 5 to 24 hours
  • the germination step provides a method for producing germinated beans, which germinate 12 hours or more.
  • the immersion step may be 5 hours or more, 8 hours or more, 10 hours or more, 13 hours or more, 14 hours or more, 15 hours or more, or 18 hours or more, and may be 24 hours or less, 20 hours or less, or 18 hours or less. have.
  • the germination step is 12 hours or more, 16 hours or more, 20 hours or more, 22 hours or more, 23 hours or more, 24 hours or more, 25 hours or more, 30 hours or more, 32 hours or more, 36 hours or more, 40 hours or more, At least 44 hours, at least 46 hours, at least 47 hours, at least 48 hours, at least 49 hours, at least 50 hours.
  • the germination step may be 85 hours or less, 80 hours or less, 75 hours or less, 70 hours or less, 65 hours or less, 60 hours or less, 55 hours or less, 50 hours or less, 49 hours or less or 48 hours or less.
  • the germination in the germination step is replaced with a new germination solution after 20 to 28 hours, provides a method for producing a germinated bean.
  • the time to replace the germination liquid may be when 22 to 26 hours, 23 to 25 hours or 24 hours.
  • the immersion step is immersed for 5 to 24 hours
  • the germination step provides a method for producing germinated beans, the germination for 36 to 60 hours.
  • the germination step provides a method for producing germinated beans, which germinate under light or dark germination conditions.
  • the immersion liquid and the germination liquid comprises water, provides a method for producing germinated beans.
  • the immersion liquid provides a germination bean containing 50% by volume to 100% by volume based on the total soaking promoter.
  • the soybean germination promoter may be 50 vol% or more, 60 vol% or more, 70 vol% or more, 80 vol% or more or 90 vol% or more, and 100 vol% or less, 95 vol% based on the entire immersion liquid. Or less, 90% or less, 85% or less, or 80% or less.
  • useful amino acids and isoflavones can be obtained, thereby increasing the useful material production.
  • the soybean germination promoter comprises a citrus water or a processed product thereof, the citrus water is a liquid obtained from the immature fruit of the plant citrus (Citrus) plants, provides a method for producing germinated beans.
  • Green Mandarin water is all liquid originated from the immature fruit of citrus. Specifically, this may include water obtained by distilling the juice of the citrus and the peel from the citrus and skin before or after processing, and a liquid obtained by diluting the obtained water by adding cold or ionized water.
  • processed product refers to all materials processed by a conventional method of a raw material, and specifically, refers to extracts, heated materials, dried products, fermented products, distillates, or dry powders of the raw materials.
  • the scope of the workpiece is not limited thereto.
  • the citrus plant may include any one or more of pomelo, citron, mandarin, tanza, golden persimmon, lime, grapefruit, lemon, sour orange, tangerine and sweet orange.
  • citrus maxima citrus medica , mandarin ( citrus reticulate ), citrus trifoliate , citrus japonica , citrus compassion , lemon ( citrus limon ), sour orange ( citrus limon )
  • citrus water or the processed product may be 10 to 100% by weight based on the total weight of the bean germination promoter.
  • the citrus water or the processed product for the soybean germination promoter may be at least 10 wt%, at least 20 wt%, at least 30 wt%, at least 40 wt%, at least 50 wt% or at least 60 wt%. Also, it may be 100 wt% or less, 95 wt% or less, 90 wt% or less, 85 wt% or less, 80 wt% or less, 70 wt% or less, or 60 wt% or less.
  • the soybeans germinated using the soybean germination promoter show excellent amino acid content.
  • the citrus water or the processed product provides a soybean germination promoter in which an enzyme of immature fruit of citrus is inactivated.
  • the citrus water or the processed product is any one of linalool, terpinene-4-ol, terpineol and citronellol. It may contain the above components.
  • the nutritional component provides any one or more of isoflavones, free amino acids and dipeptides, the production of germinated beans.
  • free amino acid is an amino acid in which an amino acid exists as a single molecule as opposed to a binding amino acid such as a protein or a peptide.
  • di-peptide is a compound in which two molecules of free amino acids are formed by peptide bonds.
  • isoflavones is a form of naturally occurring isoflavonoids and refers to both isoflavones as glycosides and isoflavones as nonglycosides.
  • the isoflavone is an isoflavone glycoside, diazine (Daidzin), 6 "-O-acetyldiazine (6" -O-Acetyldaidzin), 6 "-O-malonyldiazine (6"- O-Malonyldaidzin, Glycitin, 6 "-O-Acetylglycitin, 6" -O-malonylglycitin, 6 "-O-Malonylglycitin, Genistin Genistin), 6 "-O-Acetylgenistin, and 6" -O-malonylgenistin (6 "-O-Malonylgenistin), but are not limited thereto.
  • the isoflavone may be any one or more of Dadezein, Glycitein, and Genistein as an isoflavone nonglycoside, but is not limited thereto.
  • the isoflavone is dizin (Daidzin), 6 "-O-acetyldizin (6" -O-Acetyldaidzin), 6 "-O-malonyldiazine (6" -O-Malonyldaidzin) , Glycitin, 6 "-O-Acetylglycitin, 6" -O-malonylglycitin, 6 "-O-Malonylglycitin, Genistin, 6 "-O-Acetylgenistin, 6” -O-malonylgenistin, Daidzein, Glycitein, and Genistein Any one or more of
  • the free amino acid is Serine, Glutamine, Glycine, Glycine, Aspartic acid, Glutamic acid, Threonine, Alanine, Gammaaminobutyric acid any one or more of -aminobutyric acid, Theanine, Tyrosine, Methionine, Methionine, Valine, Leucine, Isoleucine, Phenylalanine and Trytophan Can include,
  • the dipeptides are isoleucine-valine (Ile-Val), valine-leucine (Val-Leu), serine-tryptophan (Ser-Trp), isoleucine-leucine (Ile-Leu), isoleucine-phenylalanine (Ile-Phe ) And phenylalanine-leucine (Phe-Leu).
  • the free amino acid may include any one or more of Valine, Leucine, and Isoleucine.
  • Another aspect of the present invention provides a composition comprising a germinated bean or its processed product produced by the above production method.
  • the composition provides a food, medicament or cosmetic composition.
  • the composition provides a composition formulated in the form of powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, external preparations, suppositories, and sterile injectable solutions.
  • extract includes any material obtained by extracting a component therefrom from a natural product, regardless of the method of extraction or the kind of the component. For example, it is a broad concept that includes all the components which are dissolved in a solvent from a natural product using water or an organic solvent, and those obtained by extracting only a specific component such as an amino acid.
  • the pharmaceutical composition may further comprise, in one aspect, suitable carriers, excipients and diluents commonly used in the manufacture of pharmaceutical compositions.
  • suitable carriers, excipients and diluents commonly used in the manufacture of pharmaceutical compositions.
  • the carriers, excipients and diluents that may be included in the composition include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, Cellulose, methyl cellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil.
  • the pharmaceutical composition may be formulated in the form of powder, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, oral formulations, external preparations, suppositories, and sterile injectable solutions according to conventional methods. .
  • Solid preparations for oral administration may include tablets, pills, powders, granules, capsules and the like. Such solid preparations may include at least one excipient such as starch, calcium carbonate, sucrose or lactose, gelatin, in addition to the active ingredient. In addition to simple excipients, lubricants such as magnesium styrate talc may also be included.
  • Oral liquid preparations include suspensions, solvents, emulsions, syrups, and the like, and various excipients such as wetting agents, sweeteners, fragrances, preservatives, etc., in addition to commonly used simple diluents such as water and liquid paraffin.
  • Formulations for parenteral administration may include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, lyophilized preparations, suppositories.
  • the non-aqueous solvent and suspending agent propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate and the like can be used.
  • As the base of the suppository witepsol, macrogol, tween 61, laurin, cacao butter, glycerogelatin and the like can be used.
  • the dosage of the extracts disclosed herein may vary depending on the condition and weight of the patient, the extent of the disease, the form of the drug, the route of administration, and the duration and may be selected from the ranges commonly used in the art.
  • the daily dose of the active ingredient may be 0.0001 to 1000 g / kg on a dry weight basis, and in one aspect, 0.001 to 1 g / kg.
  • the composition may be a cosmetic composition.
  • Cosmetic compositions herein can be prepared in any formulation commonly prepared in the art, including, for example, solutions, suspensions, emulsions, pastes, gels, creams, lotions, powders, soaps, surfactant-containing cleansing , Oils, powder foundations, emulsion foundations, wax foundations and sprays, and the like, but are not limited thereto.
  • the composition may be a food composition, for example, various foods, beverages, gums, teas, vitamin complexes, dietary supplements, and the like, and may be used in the form of powders, granules, tablets, capsules, or beverages. Can be.
  • the food composition of each formulation may be suitably selected by a person skilled in the art according to the formulation or purpose of use in addition to the active ingredient, and may be synergistic when applied simultaneously with other raw materials.
  • the amount of the active ingredient included in the food or beverage may generally include 1 to 5% by weight of the total food, if the health food composition, the health beverage composition is 0.02 to 10g based on 100ml, 0.3 in one aspect To 1 g.
  • Blue tangerine (unripe state of Wenzhou citrus) was purchased from Juyoung International.
  • the purchased tangerines were washed with purified water to remove foreign substances, and stored at low temperature (5-7 ° C.) to stop the ripening of fruits.
  • the tangerine was subjected to the juice treatment and pressure treatment using a skew type juicer. Heat treatment was performed at 70 ° C. to inactivate the enzyme of the tangerine.
  • the obtained juice was then passed through an 18-30 mesh size net to remove residual solids.
  • the juice obtained by removing the solids was distilled, and the generated vapor was introduced into a reduced pressure concentrator and vaporized by heat treatment at 30 mmHg and 45.
  • the distilled solution was collected through evaporation to obtain citrus water.
  • Example 1 and Comparative Examples 1 to 3 germinated soybean production method using soybean germination promoter
  • soybeans harvested in October 2014 from a farmhouse located in Seogwipo-si, Jeju-do were refrigerated for 3-5 °C to maintain germination. 50 g of the soy beans were washed with distilled water 100 ml for 2 minutes (twice).
  • Germinated beans were prepared by immersing the pretreated soybeans in immersion liquid and germinating using germination liquid.
  • the above-mentioned soybean germination promoter is not administered in both the immersion step and the germination step (Comparative Example 1)
  • the blue water is administered in the germination step (Comparative Example 2)
  • the immersion step Germinated beans were prepared in the case of administration to (Example 1) and the case in which the tangerine water was administered in both the dipping step and the germination step (Comparative Example 3).
  • Immersion treatment Soak sterilized and washed beans in 150ml of dipping solution (distilled water or tangerine water) and soak in 25 ° C 80% RH incubator for 15 hours.
  • -Change germination during germination Replace germination after 24 hours of germination. Remove germ contaminants from germinating soybeans and discard germination after 24 hours. Germinated beans are placed in a beaker and washed with 200ml of distilled water for 1 minute (repeat twice). Fill a new germination with an existing soybean cultivator and repeat the germination method.
  • the lyophilizer is dried at 4-10 mmHg for 24 hours, and then dried to less than 10% (w / w) with LOD (loss on dry).
  • the dried germinated soybeans are placed in a 70 ° C dryer for 1 hour to inactivate the soybean enzymes.
  • Analytical pretreatment The germination is terminated and the enzyme-inactivated germinated soybeans are finely pulverized for 1 minute * 3 times using an IKA grinder (M20) to analyze the powder that has passed through a 500-micron sieve.
  • IKA grinder M20
  • Example 2 For the germinated beans of Example 1 and Comparative Examples 1 to 3, which were treated before the analysis, the isoflavone content was analyzed by the method of Table 2 below.
  • the isoflavone contents of the germinated beans of Example 1 and Comparative Examples 1 to 3 were as shown in Table 3 below.
  • the isoflavone content of the embodiment of the present invention administered with the soybean germination promoter in the immersion step was excellent, in particular, it was confirmed that the isoflavone content is excellent on the second germination.
  • Analytical pretreatment The germination is terminated and the enzyme-inactivated germinated soybeans are finely pulverized for 1 minute * 3 times using an IKA grinder (M20) to analyze the powder that has passed through a 500-micron sieve.
  • IKA grinder M20
  • Example 1 of the present invention As shown in Tables 5 to 6, the free amino acid content of Example 1 of the present invention to which the soybean germination promoter was administered in the immersion step was excellent, and in particular, it was confirmed that the free amino acid content was excellent on the second germination day.
  • Example 2 and Comparative Example 4 were grown in Seogwipo, Jeju Island in 2015, and studied in November, and then compared to Example 1 with respect to soybean (cultivar name: mythological soybean) stored at 0-5 degrees C. It prepared in the same manner as in Example 1. After adding water to the beans of Example 2 and Comparative Example 4 and grinding to make 20% (w / w), and then added to the proteolytic enzyme solution of Bacillus marcerans 20% (v / v) at 50 degrees Hydrolysis for 16 hours, and then heat-treated at 95 degrees for 30 minutes to inactivate the enzyme. After concentration / sterilization with a 0.5 micrometer filter and spray-dried to prepare a powder.
  • di-peptide content was analyzed by the following method.
  • the pretreated supernatant was subjected to UPLC analysis under the following conditions.
  • the pretreated supernatant was subjected to MS analysis under the conditions of Table 8.
  • Apparatus Thermo Q-Exactive Plus System Hybrid Quadrupole-FT / Orbitrap Mass Spectrometer
  • Source parameter Ionization mode Heated Electron Spray Ionization (HESI) mode Sheath gas flow rate 45 Aux gas flow rate 10 Spray voltage 3.50
  • Capillary temperature 350 °C S-Lens
  • Level 70 Aux gas heater temp 350 °C Scan parameter Polarity Positive Scan range 100.0 to 1500.0 m / z Resolution 70000 Microscan One AGC target 3e6 Maximun inject time 100 dd-MS 2 Stepped NCE 20, 30, 40
  • Example 2 According to the di-peptide analysis, the di-peptide contents of Example 2 and Comparative Example 4 were as shown in Tables 9 and 10 below.

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Abstract

La présente invention concerne un procédé de préparation de soja germé ayant des nutriments améliorés, ledit procédé comprenant une étape d'immersion du soja dans un liquide d'immersion et une étape de germination consistant à traiter le soja, qui a subi l'étape d'immersion dans un liquide de germination, le liquide d'immersion comprenant un agent favorisant la germination du soja. Le soja germé préparé selon ledit procédé de préparation présente une teneur élevée en isoflavones ou en acides aminés libres.
PCT/KR2017/001507 2016-02-12 2017-02-10 Procédé de préparation de soja germé WO2017138785A1 (fr)

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KR20160016249 2016-02-12
KR10-2016-0016249 2016-02-12
KR1020170018292A KR20170095143A (ko) 2016-02-12 2017-02-09 발아 콩의 제조방법
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KR20220108382A (ko) 2021-01-27 2022-08-03 주식회사 우리기술 이소플라본 함량을 증대시키는 콩과식물의 수경재배방법 및 그로부터 제조된 콩과식물의 이용

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KR20030059911A (ko) * 2002-01-03 2003-07-12 엄관용 천일염을 이용한 살균처리 무공해 콩나물 재배방법
KR20050104097A (ko) * 2004-04-28 2005-11-02 학교법인 건국대학교 이소플라본 강화 발아 콩 및 그 제조방법
KR20060125096A (ko) * 2005-06-01 2006-12-06 남 종 김 원적외선 방사 소금 조성물을 이용한 무공해 콩나물재배방법
KR20130013239A (ko) * 2011-07-27 2013-02-06 서울여자대학교 산학협력단 대두종자의 발아방법 및 발아대두의 용도
KR20150004062A (ko) * 2013-07-02 2015-01-12 경일대학교산학협력단 생활성 물질 정제 방법

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KR20220108382A (ko) 2021-01-27 2022-08-03 주식회사 우리기술 이소플라본 함량을 증대시키는 콩과식물의 수경재배방법 및 그로부터 제조된 콩과식물의 이용

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