JP3213648B2 - Method for producing water-soluble polysaccharide - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a water-soluble polysaccharide from legume residues after extracting proteins and fats. Furthermore, the present invention relates to a food or drink containing the obtained water-soluble polysaccharide, and a blood cholesterol elevation inhibitor.

[0002]

2. Description of the Related Art As a residue obtained by extracting protein and fat from legume seeds, okara which is most commonly used for producing tofu and soybean protein from soybean is the most common.

[0003] The main component of soybean okara is a cell wall polysaccharide, and many studies have been made on its composition and structure.

[0004] For example, a water-soluble polysaccharide mainly composed of galactose, arabinose or galacturonic acid is
It is disclosed in the following literature that soybean okara contains about 30% (hereinafter,% and% by weight both indicate% by weight).

M. Morita, Agric. Biol. Chem., 29, 626
(1965); Aspinall et al., Cereal Sci. Today, 12, 223 (196
7); Takeyama et al., Eclipse Journal, 33, 263 (1986).

[0006] As a method for industrially extracting a water-soluble polysaccharide contained in soybean okara, there are the following methods, for example.

Japanese Patent Publication No. 60-31841 (Kyowa Fermentation: Kengo Ishida et al.): A method for producing polysaccharides from soybeans or defatted soybeans from which proteins, oils and fats have been extracted and separated.

JP-A-1-203557 (Fuji Oil Co., Ltd .: Yuichi Maeda, etc.): A method of obtaining water-insoluble dietary fiber by pulverizing water-insoluble dietary fiber, decomposing proteins contained in the fiber, and fractionating a water-soluble polysaccharide to obtain a polysaccharide.

JP-A-3-236759 (Fuji Oil: Yoshida Equal); Hydrolysis of protein-containing water-insoluble plant fiber under acidic conditions near the isoelectric point of protein to produce browning and odor. Method for producing water-soluble plant fiber without using.

In addition, there is a report that hemicellulose is extracted from soybean hulls by alkali extraction, not from soybean seeds such as soybean okara (Japanese Patent Application Laid-Open No. Sho 60-146828 (Showa Sangyo: Hiroshi Okamatsu); A method of obtaining hemicellulose by extraction with warm water or an aqueous alkali solution, and a cholesterol increase inhibitor containing hemicellulose as a main component).

Although the water-soluble polysaccharide in legume seeds is extracted by the above method, there is a problem that browning, bitterness, etc. are generally caused since proteins are also extracted at the same time. Patents of the above-mentioned Fuji Oil (JP-A-1-203557 and JP-A-Hei-3
236759) is a method in which a water-soluble polysaccharide is hydrolyzed by heating or the like, and the water-soluble polysaccharide is separated from a water-insoluble plant fiber containing the protein and then separated. Therefore, simultaneous extraction of proteins is considerably suppressed. There is a disadvantage that the gelling ability and the thickening action of the water-soluble polysaccharide are lost by the hydrolysis.

It is also known that red beans or green beans also contain polysaccharides similar to soybean polysaccharides and constituent sugars (for red beans: Shiota, etc., Nisshoku Kogyo, 29, 71).
2 (1982); For beans: Matsuura et al., Agriculture, 47,497
(1973)) From these facts, it is considered that such legume scum, such as an ash produced during the production of anko, can also be used as a source of the water-soluble polysaccharide. However, there are no reports on the polysaccharides in these residues.

On the other hand, the physiological activity of the polysaccharide contained in soybean as a dietary fiber is described in, for example,
No. 6828 reports a cholesterol elevation inhibitor containing hemicellulose extracted from soybean hulls as a main component. Furthermore, there have already been many reports on the physiological activity of water-insoluble polysaccharides such as okara as dietary fiber. However, there is no example of extracting a water-soluble polysaccharide and testing its physiological activity as a dietary fiber.

[0014]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for extracting a water-soluble polysaccharide which minimizes protein contamination, maintains gelling ability and viscosity, and provides a method for extracting the water-soluble polysaccharide. An object of the present invention is to provide a food or beverage containing a water-soluble polysaccharide and a blood cholesterol elevation inhibitor containing the water-soluble polysaccharide as a main component.

[0015]

In order to achieve the above object, the water-soluble polysaccharide in legume seeds or the residue of legume seeds after extracting proteins, fats, etc. (hereinafter referred to as legume seeds, etc.) is converted into protein It is conceivable that extraction should be performed while preventing contamination and as much as possible without undergoing decomposition. The present inventors have focused on, for example, the fact that soybean water-soluble polysaccharides contain a large amount of galacturonic acid like fruit pectin, and have found that hexametaphosphoric acid, which is widely used as an extractant for fruit pectin, is soluble in water-soluble polysaccharides such as legume seeds. We considered that it could also be used for extraction. As a result, they have found that hexametaphosphoric acid is effective as an extractant for the water-soluble polysaccharide. It has also been found that the required amount of the water-soluble polysaccharide can be easily added to foods and drinks. Further, the blood cholesterol elevation inhibitor of the present invention can be provided by using the water-soluble polysaccharide as an active ingredient.

That is, the present invention relates to (1) a method for producing a water-soluble polysaccharide from a residue after extracting proteins and fats from legume seeds, wherein an extractant solution containing hexametaphosphoric acid having a pH of 3 to 7 is prepared. Used, 80
(2) a method for producing a water-soluble polysaccharide, the method comprising extracting the water-soluble polysaccharide according to (1); (3) a method for producing the water-soluble polysaccharide according to (1); It is achieved by a blood cholesterol elevation inhibitor contained as a main component; and (4) a food or drink characterized by containing the water-soluble polysaccharide according to (2).

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

Extraction of a water-soluble polysaccharide from legume seeds or the like is performed by suspending legume seeds or the like in water, adding hexametaphosphoric acid, and then heating.

The legume seeds and the like that can be used in the present invention include legume seeds such as soybeans, red beans and green beans, and residues of legume seeds after extracting proteins and fats such as okara and red bean paste. In particular, since okara is currently treated as waste, it is preferable to use an ankasu or the like because it leads to resource reuse. The present invention is particularly effective when extracting a water-soluble polysaccharide from soybean okara having a high protein content among the above-mentioned legume seeds and the like.

As an extraction solvent, water is usually used, and hexametaphosphoric acid is dissolved in this extraction solvent to prepare an extractant solution. The concentration of hexametaphosphoric acid in this extractant solution is 0.3% by weight
To 3% by weight, more preferably 0.5 to 2% by weight. The pH and temperature conditions at the time of extraction vary depending on the pulse seeds and the like used, but the pH is usually 3 to 7, and the reaction temperature is preferably 80 to 130 ° C.
More preferably, it is 90 to 120 ° C. For adjusting the pH, an acid such as hydrochloric acid can be used in combination. The extraction time is appropriately selected according to the type of beans used. Preferably, it is 20 minutes to 6 hours, more preferably 1 hour to 3 hours.

The ratio (weight ratio) of the extract material such as beans seeds (dry matter weight) and the extractant liquid varies depending on the beans seeds and the like, but is preferably 1:10 to 100, more preferably 1:25 to 50. Specifically, in the case of okara or the like, the ratio of the extractant solution to these residues is adjusted according to the amount of water in the residues, but is preferably 50 times the dry matter amount of the residues.

As described above, the water-soluble polysaccharide of the present invention can be extracted.

When the method of the present invention is applied to soybean okara, it is possible to obtain an extract containing a water-soluble polysaccharide having a molecular weight of about 800,000 and mainly consisting of galactose and galacturonic acid.

The resulting extract containing the water-soluble polysaccharide is
After removing the residue by steps such as centrifugation and filtration, low molecular weight components such as hexametaphosphoric acid and acetic acid are removed by steps such as ultrafiltration and dialysis. Thereafter, drying and pulverization are performed in a precipitation step using an organic solvent such as ethanol or acetone, or in a drying step such as freeze drying or spray drying to obtain the water-soluble polysaccharide of the present invention.

The water-soluble polysaccharide of the present invention thus obtained has a thickening effect under acidic conditions or when salts are added. In addition, the water-soluble polysaccharide of the present invention forms a gel by being simultaneously mixed with salts under neutral or basic conditions. Since the water-soluble polysaccharide of the present invention can utilize the above-mentioned properties of the water-soluble polysaccharide, it can be used as a thickener or gelling agent for foods and drinks. Further, since the water-soluble polysaccharide of the present invention also has a property as a polymer, it can be formed into a sheet or a film utilizing the property.

For example, the water-soluble polysaccharide having a molecular weight of about 800,000 obtained from the above-mentioned soybean kara can be used for imparting viscosity to milk, and can be used as a substitute for wheat in white sauce. It can exhibit more excellent gelling ability. Further, in film formation, a gyoza skin-like sheet and a dried paste-like film can be easily formed.

The water-soluble polysaccharide of the present invention has a low viscosity and a high solubility (see Examples) as compared with fruit pectin and the like conventionally known as dietary fiber, so that the amount required for food and drink can be easily reduced. Can be added to the food or drink to add physiological activity as a dietary fiber.

For example, fruit pectin has heretofore been impossible to maintain physiological activity as a dietary fiber, that is, 0.01 to 50% by weight, preferably 0.1%.
10 to 10% by weight can be contained in various foods and drinks such as juice, candy, bread, jam and the like.

Further, the water-soluble polysaccharide obtained as described above can be subjected to an assay test for various physiological activities.

The water-soluble polysaccharide of the present invention is expected to promote the growth of enterobacteria, which is considered to be one of the physiological activities as dietary fiber. Proliferation of enterobacteria means that dietary fiber is more easily decomposed and fermented by enterobacteria, and dietary fiber is converted into various metabolites. It has been pointed out that among the metabolites obtained by decomposing dietary fiber, organic acids are absorbed and used as an energy source, and are used as a physiologically active substance having cholesterol synthesis suppression. Further, keeping the intestine weakly acidic is effective for suppressing the generation of carcinogens such as secondary bile acids. Further, the water-soluble polysaccharide of the present invention is expected to also have a blood cholesterol elevation inhibitory effect.

In the present invention, the water-soluble polysaccharide having a molecular weight of about 800,000 obtained by the above extraction method is used to carry out an assay test for the growth of intestinal bacteria and a physiological activity such as an effect of suppressing a rise in blood cholesterol. Was.

The assay test was carried out by preparing a cholesterol-containing feed and a feed obtained by adding a water-soluble polysaccharide having a molecular weight of about 800,000 to the cholesterol-containing feed, and allowing each feed to be freely fed to rats. The evaluation of bioactivity as a dietary fiber was performed by measuring cecal weight, pH of cecal contents, and measuring and comparing liver weight and blood total cholesterol level. Here, an increase in the cecal weight suggests the growth of intestinal bacteria, and furthermore, in the measurement of the pH of the contents of the cecum, an increase in organic acids by the intestinal bacteria is caused by the shift of the pH to the acidic side. Is suggested. The results were as follows.

1) Rats fed a diet supplemented with a water-soluble polysaccharide showed no significant difference in liver weight from rats fed a diet supplemented with cholesterol alone, but their blood cholesterol levels were It was significantly reduced.

2) Rats fed the diet supplemented with the water-soluble polysaccharide had significantly higher cecal weight, cecal contents and skin weight than rats fed the diet supplemented with cholesterol alone. Increased intestinal bacteria was suggested.
In addition, the pH of the cecal contents was also changed to an acidic side, suggesting an increase in organic acids due to intestinal bacteria.

As described above, since the water-soluble polysaccharide of the present invention can have a blood cholesterol elevation inhibitory action, the blood cholesterol elevation inhibitor of the present invention can be provided by using the water-soluble polysaccharide as a main component. .

The concentration of the water-soluble polysaccharide in the drug of the present invention is
A range from 0.01 to 100% by weight is preferred.

The unit dose of the drug of the present invention is preferably 1 g / day to 30 g / day.

The drug of the present invention may contain, as components other than the water-soluble polysaccharide, conventional excipients and / or carriers generally used for preparing pharmaceutical compositions. When the medicament contains the excipient and / or carrier, the ratio of the active ingredient water-soluble polysaccharide to the excipient and / or carrier is usually preferably in the range of 1:10 to 100: 1.

The drug of the present invention may be composed of only the water-soluble polysaccharide as an active ingredient.

The medicaments of the present invention are prepared in conventional pharmaceutical forms known in the literature, such as, for example, tablets, coated tablets, capsules, packets, solutions, suspensions, emulsions, granules, syrups and the like. obtain. Pharmaceutical forms such as tablets, solutions, syrups are preferred for the agents of the present invention. Further, the medicament of the present invention can be prepared by a usual means by mixing a water-soluble polysaccharide with an excipient and / or carrier, and optionally adding an auxiliary and / or a dispersant. Water is used as a diluent when adding auxiliaries and / or dispersants, but other organic solvents can also be used for the preparation of auxiliaries. Adjuvants include, for example, water; non-toxic organic solvents such as paraffin; vegetable oils (peanut oil or sesame oil);
Alcohols (eg, ethanol, glycerin); glycols (propylene glycol, polyethylene glycol); solid carriers such as natural mineral powders (porcelain clay, talc), synthetic mineral powders (eg, silicate); sugars (eg, corn sugar); emulsifiers ( Dispersants (eg, lignin, methylcellulose, starch and polyvinylpyrrolidone); and lubricants (eg, magnesium stearate, talc, stearic acid, sodium lauryl sulfonate).

The blood cholesterol elevation inhibitor of the present invention can be administered to a patient having a high cholesterol diet or to a patient suffering from hyperlipidemia or arteriosclerosis. Is preferred.

Further, the drug of the present invention has an effect of increasing intestinal bacteria, and can be effectively administered, for example, during diarrhea or constipation.

[0043]

【Example】

 Example 1 Extraction conditions when using the method of the present invention were examined.

(1) Extraction conditions 1 Extraction with hydrochloric acid, which is a known method (JP-B-60-318)
41) and extraction with hexametaphosphoric acid were compared.

A) Extraction with hydrochloric acid The okara suspension prepared by adding 250 ml of water to 5 g of dried okara is adjusted to each pH of 1 to 6.3 with hydrochloric acid,
To 120 ° C. for 1 hour. After removing the residue by centrifugation, soybean water-soluble polysaccharide and protein in the obtained extract were quantified. After hydrolyzing soybean water-soluble polysaccharide, uronic acid as a main component is converted to carbazole sulfate method (JTGalambos, Anal. Biochem., 19, 119, (19)
67)), and the protein was determined by the Lowry method (OHLowry et al., J. Biol. Chem., 193,
265, (1951)). The results are shown in FIG.

B) Extraction with hexametaphosphoric acid Extraction was carried out in the same manner as in a) except that 2% by weight of hexametaphosphoric acid was used instead of water. The results are shown in FIG.

FIG. 1 shows that in the hydrochloric acid extraction, the water-soluble soybean polysaccharide was better extracted as the degree of acidity was higher, but at the same time, a large amount of protein was also extracted.

On the other hand, in the extraction with hexametaphosphoric acid,
The protein was well extracted under acidic conditions as in the case of extraction with hydrochloric acid, but the soybean water-soluble polysaccharide was best extracted by heating above 100 ° C. under weakly acidic pH 3-5. Therefore, the soybean water-soluble polysaccharide can be prepared by adding hexametaphosphoric acid to a dried soybean okara suspension and adding
It can be seen that selective extraction can be achieved by heating at 0 ° C. or higher.

(2) Extraction conditions 2 The following experiment was performed to determine the optimum concentration of hexametaphosphoric acid.

Soybean okara suspensions containing various concentrations of hexametaphosphoric acid were prepared, and the temperature was fixed at 100 ° C. for extraction. The pH has not been adjusted, but will be about 6.3. FIG. 2 shows the relationship between the concentration of hexametaphosphate and the extraction efficiency for each extraction time. FIG. 2 shows that the higher the concentration of hexametaphosphoric acid, the higher the extraction efficiency. Even in a place where the concentration of hexametaphosphoric acid is low, the extraction efficiency improves as the extraction time becomes longer. However, when the concentration of hexametaphosphoric acid was 2% by weight, almost the same extraction efficiency was shown over 2 hours of extraction time.

Example 2 Preparation of water-soluble soybean polysaccharide (1) Preparation of water-soluble soybean polysaccharide according to the present invention To 800 g of dried okara, 40 liters of a 2% by weight aqueous solution of hexametaphosphoric acid was added and heated at 100 ° C. for 2 hours. This solution was added to a basket-type centrifugal separator (made by Domestic Centrifuge, H-
130B centrifuge) to remove the precipitate. The obtained supernatant was filtered through a 0.45 μm pore size filter (Toyo Roshi Kaisha, TCG-045 S1FN), and then low molecular weight components were removed by ultrafiltration (Waters, Pellicon Cassette System, excluded molecular weight 100,000). . The obtained high molecular weight component was freeze-dried to obtain a soybean water-soluble polysaccharide. The yield was 234.71 g (yield 2
9.34%).

(2) Preparation of water-soluble polysaccharide by conventional method A water-soluble polysaccharide was extracted from soybean okara according to the method described in JP-A-3-236759. After adding twice the amount of water to raw okara, 36% by weight of hydrochloric acid was added to adjust the pH to 4.5. This was decomposed at 120 ° C. for 1.5 hours. The obtained extract was centrifuged to remove insolubles. After this,
Low molecular weight components were removed by ultrafiltration and lyophilized. The obtained water-soluble polysaccharide was used as Comparative Example 1.

Example 3 The analysis of the water-soluble soybean polysaccharide of the present invention was performed.

(1) Analysis of water-soluble polysaccharide of soybean a) Six-component analysis The six-component analysis of the water-soluble soybean polysaccharide of the present invention obtained in Example 2 (1) was carried out by a conventional method (water content: normal pressure drying method, Protein content: Kjeldahl method, lipid amount: Soxhlet extraction method, fiber amount: Henneberg-Stomann improved method, ash content: direct incineration method, sugar:
The rest of the sum of the above amounts) was carried out. The result was 5.9% by weight of water, 6.1% by weight of protein, 4.0% by weight of lipid, 1.0% by weight of fiber, 10.6% by weight of ash, and 72.4% by weight of sugar.

B) Analysis of Constituent Sugars Analysis of constituent sugars of soybean water-soluble polysaccharide is described in the literature (S. Matsuhash
i, S. Inoue, and C. Hatanaka, Biosci. Biotech. Bioc
hem., 56, 1053 (1992)). That is, the second embodiment
The uric acid content and the neutral sugar content were calculated by allowing dolysase to act until the soybean water-soluble polysaccharide obtained in (1) became a monosaccharide, and analyzing the resulting mixture by HPLC. The column used was Shodex SUGAR SH1821 (Showa Denko).

C) Analysis of Neutral Sugar Composition The neutral sugar composition was measured as follows.

The soybean water-soluble polysaccharide was hydrolyzed by boiling in 4% H ₂ SO ₄ for 2 hours. Thereafter, sulfuric acid and uronic acid were removed by desalting treatment, and reduced with sodium borohydride. The product was acetylated with pyridine-acetic anhydride and analyzed by gas chromatography (GLC). The results are shown in Table 1. In the present example, fucose and arabinose were not separated due to the performance of the column (DB-1, J & W), and thus the total value was shown.

[0058]

[Table 1] d) Measurement of molecular weight by gel filtration For the water-soluble polysaccharide obtained in Example 2 (1), TSK was used.
The main peak was measured by HPLC analysis using -gel G4000PW gel filtration column (Toyo Soda). The molecular weight of the main peak was calculated using pullulan (STANDARD P-82, Showa Denko) as a standard sample. The molecular weight was about 800,000.

E) Measurement of Viscosity The viscosity of the soybean water-soluble polysaccharide obtained in Example 2 (1) was measured with a rotary viscometer (VISCONICED type, Tokyo Keiki). The viscosity was 28.7 cP for a 5% by weight solution. Example 4 (1) Comparison of Viscosity The viscosity of the soybean water-soluble polysaccharide obtained in Example 2 (1) was compared with the water-soluble polysaccharide of Comparative Example 1 obtained in Example 2 (2) and lemon pectin (Wako Pure Chemical Industries, Ltd.). ). The viscosity was measured in a constant temperature room at 22 ° C. using a rotary viscometer. The results are shown in FIG. The water-soluble soybean polysaccharide of the present invention had a slightly higher viscosity than Comparative Example 1, but had a considerably lower viscosity than lemon pectin. Further, the solubility in water was good, and it could be dissolved even at a high concentration of 30% by weight.

(2) Viscosity Change by pH The viscosity change of the soybean water-soluble polysaccharide obtained in Example 2 (1) and the water-soluble polysaccharide of Comparative Example 1 obtained in Example 2 (2) by pH was measured. .

The pH was adjusted by adding 4N-HCl or 4N-NaOH to the 2% by weight sample solution. The viscosity of the sample solution at each pH was measured at 22 ° C. using a rotational viscometer. The results are shown in FIG. Comparative Example 1 showed almost the same viscosity at any pH, whereas the soybean water-soluble polysaccharide of the present invention showed a remarkable increase in viscosity at a pH lower than 4.

(3) Change in Viscosity Due to NaCl The change in viscosity due to NaCl of the water-soluble polysaccharide of soybean obtained in Example 2 (1) and the water-soluble polysaccharide of Comparative Example 1 obtained in Example 2 (2) were measured. did.

The soybean water-soluble polysaccharide (6.5% by weight solution) obtained in Example 2 (1) and the water-soluble polysaccharide of Comparative Example 1 (6% by weight solution) obtained in Example 2 (2) were added. NaCl was added to prepare sample solutions of each concentration, and the viscosity was measured with a rotary viscometer. The results are shown in FIG.

In Comparative Example 1, no change in viscosity was observed even when NaCl was added, but the viscosity of the water-soluble soybean polysaccharide of the present invention was significantly increased when the concentration of NaCl was 1% or more.

(4) Change in viscosity due to CaCl _{2 The} water-soluble polysaccharide of soybean obtained in Example 2 (1) and the water-soluble polysaccharide of Comparative Example 1 obtained in Example 2 (2) were CaCl _2.
The change in viscosity due to

The soybean water-soluble polysaccharide (6.5% by weight solution) obtained in Example 2 (1) and the water-soluble polysaccharide of Comparative Example 1 (6% by weight solution) obtained in Example 2 (2) were added. CaCl ₂ was added to prepare sample solutions of each concentration, and the viscosity was measured with a rotary viscometer. The results are shown in FIG.

In Comparative Example 1, the viscosity did not change much until the CaCl ₂ concentration was 0.1%, and even when the CaCl ₂ concentration was increased to 1%, the viscosity only increased about twice. . On the other hand, the viscosity of the water-soluble soybean polysaccharide of the present invention significantly increased when the concentration of CaCl ₂ exceeded 0.1%.

As described above, the water-soluble soybean polysaccharide obtained by the method of the present invention had lower viscosity and higher solubility than lemon pectin. Also, in comparison with the water-soluble polysaccharide (Comparative Example 1) obtained by the hydrolysis method of JP-A-3-236759, the pH and the salt which are slightly higher in viscosity than Comparative Example 1 but are not found in Comparative Example 1 An increase in viscosity due to the addition of was observed.

Example 5 An example of utilizing the thickening effect of the water-soluble soybean polysaccharide of the present invention based on the above characteristics is shown below.

(1) Thickening Effect of Milk The soybean water-soluble polysaccharide of the present invention obtained in Example 2 (1) was mixed with milk and water so as to be 0 to 10%, respectively.
The viscosity at each concentration was measured with a rotary viscometer. Fig. 7 shows the results.
It was shown to. FIG. 7 shows that adding the water-soluble soybean polysaccharide of the present invention to milk increases the viscosity as compared to the case of adding it to water.

(2) Preparation of White Sauce The results of the above (1) suggest that when preparing white sauce, the soybean water-soluble polysaccharide of the present invention can be used instead of flour.

A control white sauce and a white sauce using the soybean water-soluble polysaccharide of the present invention were prepared by the following methods.

A) Preparation of White Sauce for Control i) 400 ml of milk and 4 tablespoons of flour were put in a pan and dissolved.

Ii) Two tablespoons of butter were added to i).

Iii) The mixture was boiled with sufficient stirring so that the bottom of the pot was not scorched by low heat until the mixture became viscous.

B) Preparation of White Sauce Using the Soybean Water-Soluble Polysaccharide of the Present Invention The soybean water-soluble polysaccharide of the present invention (12.9 g (final concentration: 3%)) was used in place of the flour of the above a) i). A white sauce was prepared as in a) except for the above.

Table 2 shows the result of comparison between the two.

[0078]

[Table 2] The water-soluble soybean polysaccharide of the present invention has the same viscosity as wheat flour, and it can be used as a substitute for flour. In addition, the water-soluble soybean polysaccharide of the present invention has an advantage that it has higher dispersibility in milk than flour and is easy to cook.

Example 6 The effect of pH on gel formation of the water-soluble soybean polysaccharide of the present invention was measured.

In a 15% aqueous solution of soybean water-soluble polysaccharide, CaC was added so that the final concentration of Ca ²⁺ was 1% and NaCl was 3%.
It was added l ₂ · 2H ₂ O and NaCl. After adjusting the pH with a small amount of NaOH or HCl as shown in Table 3 below, each solution was put into a plastic ointment container and left at 22 ° C. for 36 hours. The “hardness”, “cohesiveness”, “adhesiveness” and “stickiness” of the gelled sample among the obtained samples were measured using a texturometer (manufactured by Zenken, GTX-2-IN type).

Table 3 shows the results. The water-soluble soybean polysaccharide of the present invention did not gel in the acidic region, but did gel in the neutral or alkaline region. In the neutral region, the gel hardness was superior to the alkaline region, but the cohesiveness, adhesion and stickiness were superior in the alkaline region.

[0082]

[Table 3] Example 7 Preparation of Kamaboko It is known that starch is used to increase the elasticity of Kamaboko. However, it is considered that the soybean water-soluble polysaccharide of the present invention can be used instead of this starch. State.

I) Salt was added to a groundnut prepared from fresh walleye pollack to a final concentration of 3%, and mixed for 5 minutes while cooling using a silent cutter.

Ii) The soybean water-soluble polysaccharide prepared by the method of Example 2 (1) was added to the surimi prepared in i) so as to have a concentration of 5%, and left in a constant temperature room at 22 ° C. for 18 hours.

Iii) Thereafter, the mixture was heated at 90 ° C. for 20 minutes and cooled in ice water.

A control kamaboko was prepared in the same manner as above except that the soybean water-soluble polysaccharide added in the above ii) was changed to starch (additional amount: 8%). When a kamaboko made using the soybean water-soluble polysaccharide of the present invention and a kamaboko made using starch were compared, they showed almost the same appearance and physical properties.

Example 8 The water-soluble soybean polysaccharide of the present invention can be formed into a sheet or a film by utilizing its properties as a polymer. Hereinafter, examples of sheet and film production will be described.

(1) Preparation of sheet using soybean water-soluble polysaccharide 70 g of soybean water-soluble polysaccharide obtained in Example 2 (1) was added to water 4
0 g was added and kneaded. This is passed through a squeeze roll (roll width 1 mm) five times and kneaded well. next,
The kneaded material was passed through a pressing roll having a width set to 0.2 mm to form a sheet. From 70 g of soybean water-soluble polysaccharide to about 1
A 400 cm ² sheet was obtained (20 cm ² / g).

In the process of preparing the present sheet, a dumpling skin-like sheet could be prepared by adjusting the water content from 35% to 10%.

(2) Preparation of film using soybean water-soluble polysaccharide 5 g of soybean water-soluble polysaccharide obtained in Example 2 (1) was added to water 20
0 g was added and dissolved well. This solution was spread on a Teflon-treated vat with a surface area of 500 cm ² and dried at 100 ° C. for 2 hours to form a film. This film exhibited a dry paste-like property.

Example 9 An assay for the physiological activity of the water-soluble polysaccharide of the present invention is described below.

After pre-breeding three-week-old male SD rats with a commercially available solid feed (Oriental yeast solid feed MF) for one week, the rats were divided into three groups of six each so that the average body weight was almost constant. Purified feed having the composition described in the above section was allocated to each group and reared for 28 days. Preparation of the feed was entrusted to Oriental Yeast Co., Ltd. Food and water were freely available during the test period.

[0093]

[Table 4] Blood was collected from the tail vein during the test period. However, blood was collected from the abdominal aorta after a 6-hour fast on the last day. After sacrifice, the liver and cecum were removed. The liver was weighed and stored frozen after refluxing with a physiological phosphate buffer.
After measuring the total weight of the cecum, it was divided into contents and skin, and the respective weights were measured. Further, a part of the content was placed in a test tube, and an equal amount of distilled water was added, and then the pH was measured. Also,
After leaving the collected blood at room temperature for 1 hour, the precipitate was removed by centrifugation to obtain serum. The total amount of cholesterol in the obtained serum was measured using "Determiner TC5 (Kyowa Medex)".

The changes in body weight, feed intake, and organ weight and the pH of the cecal contents are shown in Table 5.

Body weight and food intake increased similarly in each group, with no significant differences. Feed efficiency showed almost the same value.

[0096]

[Table 5] The results for liver weight are described below.

[0097] A significant difference was observed in the liver weight between the cholesterol feed group and the control feed group, and it was confirmed that the liver weight was increased by the addition of cholesterol. On the other hand, a slight decrease in weight was observed between the cholesterol feed group and the soybean water-soluble polysaccharide feed group to which the soybean water-soluble polysaccharide of the present invention was added, but no significant difference was observed.

Next, the results of measuring the weight of the cecum and the pH of the cecal contents will be described.

From the results in Table 5, it can be seen that the weight of the cecum, the contents of the cecum, and the weight of the skin portion in the soybean water-soluble polysaccharide feed group were significantly higher than those in the cholesterol feed group, and the growth of intestinal bacteria. Was suggested. In addition, in the soybean water-soluble polysaccharide feed group, the pH of the contents of the cecum changed to an acidic side compared to the cholesterol feed group, suggesting an increase in organic acids due to intestinal bacteria.

Next, the blood cholesterol concentration will be described.

FIG. 8 shows the change in the blood cholesterol concentration of each group. The increase in blood cholesterol concentration due to the addition of cholesterol was suppressed in the soybean water-soluble polysaccharide feed group to which the water-soluble polysaccharide of the present invention was added. A significant difference was observed between the cholesterol feed group and the soybean water-soluble polysaccharide feed group on days 25 and 28 of the feed administration.

As described above, as compared with the feed group to which only cholesterol was added, the feed group to which the water-soluble polysaccharide of the present invention was added increased the weight of the cecum and lowered the pH of the cecal contents. Furthermore, in the feed group to which the soybean water-soluble polysaccharide of the present invention was added, suppression of increase in blood cholesterol concentration was also observed.

Example 10 The water-soluble soybean polysaccharide of the present invention had a cholesterol increase inhibitory effect, and had a lower viscosity and higher solubility than pectin or the like. Therefore, for example, the water-soluble polysaccharide of the present invention can be easily added to foods and drinks to the extent that a physiological activity such as a cholesterol increase inhibitory action can be added. The following is an example of adding apple juice to foods using apple juice and hard candy as examples.

(1) 30% Apple Juice Juice 1 part of soybean water-soluble polysaccharide, 6 parts of 5 times concentrated juice, 10 parts of granulated sugar, 0.2 parts of DL-malic acid, 0.02 parts of trisodium citrate, and 83 parts of distilled water was mixed to finally produce a 30% apple juice containing 1% by weight of a soy-soluble polysaccharide.

(2) Hard Candy An apple-type hard candy was prepared in the following manner using the starting materials shown in Table 6 containing 1 part of the water-soluble polysaccharide of the present invention.

[0106]

[Table 6] Sugar, starch syrup and water were mixed and heated to 110 ° C. A soybean water-soluble polysaccharide dissolved in a small amount of water was added, and the mixture was boiled down to 147 ° C. Citric acid, fragrance and dye were added, mixed, cooled and molded. As a control, a sample was prepared by adding 1 part of pectin instead of the soybean water-soluble polysaccharide and compared.
The results are summarized in Table 7 below.

[0107]

[Table 7] When one part of pectin was added to the candy raw material, the pectin was left behind and did not disperse well, whereas when the same amount of the water-soluble soybean polysaccharide of the present invention was added, it dispersed well,
It could be easily processed. In addition, the candy added with pectin had a strong acidity and an off-taste, whereas the candy added with the soybean water-soluble polysaccharide also had a good taste.

[0108]

According to the present invention, a water-soluble polysaccharide can be efficiently extracted from legume seeds or residues obtained by extracting proteins or fats from legume seeds while preventing protein from being mixed. Further, the water-soluble polysaccharide produced by the method of the present invention has a thickening action or a gelling ability, and thus can be widely used as a thickener or a gelling agent in foods and drinks. Furthermore, since the water-soluble polysaccharide of the present invention has a lower viscosity and a higher solubility than dietary fiber such as fruit pectin, an effective amount can be easily added to food to such an extent that the activity as dietary fiber can be added. can do. In addition, the water-soluble polysaccharide of the present invention also has activities such as a blood cholesterol elevation inhibitory activity and an intestinal bacterial growth activity, and a drug containing the water-soluble polysaccharide of the present invention as a main component (for example, blood cholesterol elevation). Inhibitors or constipation agents).

[Brief description of the drawings]

FIG. 1 is a diagram showing the amount of extract at each pH when extracted with hydrochloric acid and with a mixture of hexametaphosphoric acid and hydrochloric acid.

FIG. 2 is a diagram showing the relationship between the concentration of hexametaphosphoric acid and the extraction efficiency for each extraction time.

FIG. 3 is a diagram showing a viscosity comparison between soybean water-soluble polysaccharide and pectin.

FIG. 4 is a graph showing a change in viscosity of a soybean water-soluble polysaccharide of the present invention and a soybean water-soluble polysaccharide extracted by a conventional method depending on pH.

FIG. 5 is a graph showing a change in viscosity when NaCl is added to the soybean water-soluble polysaccharide of the present invention and the soybean water-soluble polysaccharide extracted by a conventional method.

FIG. 6 is a graph showing a change in viscosity when CaCl ₂ is added to the soybean water-soluble polysaccharide of the present invention and the soybean water-soluble polysaccharide extracted by a conventional method.

FIG. 7 is a diagram showing a change in viscosity when the soybean water-soluble polysaccharide of the present invention is added to milk and water.

FIG. 8 is a diagram showing changes in blood cholesterol levels of a control feed group, a cholesterol feed group, and a soybean water-soluble polysaccharide feed group.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Noriko Shimizu, Inventor 6-2 Umedaoka, Midori-ku, Yokohama-shi, Kanagawa Japan Inside the Food Research Institute of Tobacco Inc. (72) Inventor Yoshikazu Takagi 6, Umegaoka, Midori-ku, Yokohama-shi, Kanagawa 2 Japan Tobacco Inc. Eating Habits Research Institute (58) Field surveyed (Int. Cl. ⁷ , DB name) C08B 37/00 A23L 1/30 A61K 31/715 ADN A23L 1/0526 CA (STN) REGISTRY ( STN)

Claims (5)

(57) [Claims] 1. A method for producing a water-soluble polysaccharide from legume seeds and / or a residue obtained by extracting proteins, fats and the like from legume seeds, wherein the pH comprises hexametaphosphoric acid.
A method for producing a water-soluble polysaccharide, wherein extraction is performed at a temperature of 80 ° C. or more using the extractant liquids of 3 to 7. 2. Galactose and galacturonic acid produced by the method according to claim 1 together with a main constituent sugar.
Water-soluble polysaccharide with a molecular weight of about 800,000 . 3. The water-soluble polysaccharide produced by the method according to claim 1 , wherein the legume seed is soybean.
Polysaccharide. 4. A blood cholesterol increase inhibitor containing a water-soluble polysaccharide as a main component according to claim 2 or 3. 5. A food or drink comprising the water-soluble polysaccharide according to claim 2 or 3 .