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Bean germ extracts

A technology of bean germ and extract, applied in the field of preparation of soybean germ extract, can solve the problem of low protein content

Inactive Publication Date: 2007-01-24
WILD FLAVORS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The resulting extract is low enough in protein that when used in food, the protein does not cause solubility issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] [030] 925 mL of deionized water was heated to 70°C in a mixing vessel topped with a propeller stirrer. 75 g of soybean germ (SoyLife Focus, Lot #83H / 1284 / RG, Acatris) was added to the heated water, and the mixture was stirred until a slurry was formed. The pH of the slurry was measured using a pH electrode with integral thermal compensation. A total of 8 g of citric acid was added in aliquots to adjust the pH to 3.75. The slurry was stirred for 30 minutes. The stirrer was then turned off and the insoluble mass was allowed to settle for 15-30 minutes. The supernatant was poured into a second mixing vessel maintained at 70°C. 575 g of supernatant (extract #1) was recovered.

[0042] [031] The isoelectric point was determined using an empirical method. The goal is to find the pH at which the protein is least turbid. The first step of the study consisted of observing the settling rate of the insoluble material and the clarity of the supernatant (at 70C, standard condi...

Embodiment 2

[0051] [039] Extraction and Filtration - Soy germ flour (32 lbs) was dispersed in a 392 lbs preheated (approximately 70° C.) deionized water. The pH was adjusted to 3.75 ± 0.1 by adding 3 lbs of citric acid, using an integrated pH probe combined with an integral temperature compensating probe. Stir to maintain the powder in suspension and heat to maintain the temperature continuously for 30 minutes. Stirring was then stopped and the solids were allowed to settle. After approximately 30 minutes, the relatively clear supernatant was removed by suction and purified by filtration through a 100 μm bag filter and further filtration through a bed of Celite 560 on a 36″ vacuum Buchner funnel. Filtration was at This was done at a rate sufficient to avoid significant cooling of the extract until it reached the vacuum trap.The contents of the vacuum trap were transferred to a 200 gallon Groen kettle fitted with a load cell, fitted with an agitator and maintained at 70°C. This is refer...

Embodiment 3

[0056] [043] 250 Kg of SoyLife Focus Unmilled (Acatris, Minneapolis, MN, 1.5% total isoflavones) was fed to the Schrader extractor. In a knockout tank, 2500 Kg of reverse osmosis treated water and 16.75 Kg of citric acid were heated to 75°C by recirculation through a plate and frame heat exchanger. The heated solution was passed through the heat exchanger, then passed upwardly through the Schrader extractor at a flow rate of 4000 L / h, and then returned to the tank. During the 2 hours of recirculation, the temperature was maintained at 74-76°C and the pH stabilized at 3.63-3.7. After stopping recirculation, the hot extract was filtered through a 25 μm bag filter to remove fine particles. In the resulting 2200 L extract (76% extraction yield from soybean germ), the total isoflavone concentration was 1.3 mg / mL. The extract was concentrated in a Schrader two-stage vacuum evaporator at a vacuum of about 27 inches of mercury until a concentrate of about 305 Kg was obtained at the ...

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Abstract

This invention features a method for preparing an isoflavone-containing extract from bean germ. The method includes adding bean germ to water for a sufficient period of time (this mixture may be stirred) so as to separate soluble and insoluble materials from the bean germ to obtain an isoflavone-containing solution. The bean germ / water mixture has a temperature of from about 30 DEG C to about 99 DEG C, and a pH of the isoelectric point of bean germ proteins.

Description

[0001] Cross References to Related Applications [0002] [001] This application is based on and claims priority from US Provisional Application Serial No. 60 / 529030, filed December 12, 2003, which is hereby incorporated by reference. technical field [0003] [002] The present invention relates to a method for preparing soybean germ extract, and in particular to a method for preparing soybean germ extract. Background of the invention [0004] [003] Soybean germ is rich in isoflavones, which have been shown to have anticancer activity. However, many people dislike food products prepared from soy due to its smell, taste or texture. Thus, there is a need to extract isoflavones from soybeans so that they can be ingested as dietary supplements. [0005] [004] Extraction of isoflavones from soybeans typically requires removal of soy protein. Several methods for removing soy protein have been reported. For example, after adjusting the pH of an aqueous soy suspension, soy protein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/164A23L11/00
CPCA23L1/3002A23L33/105A61P3/02A61P35/00
Inventor R·C·哈蒙德
Owner WILD FLAVORS INC
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