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.degree. C. to about 99.degree. C., and a pH
of the isoelectric point of bean germ proteins.
