Process for preparing a product from a pulse crop as a starting

Details Process for preparing a product from a pulse crop as a starting Process for preparing a product from a pulse crop as a starting

1995-09-08

1999-03-23

Knode, Marian C.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

A23L 120

Patent

active

058856323

DESCRIPTION:

BRIEF SUMMARY
This application is based upon the International Application PCT/JP94/02103, the International Publication Number WO95/16362 published on Jun. 22, 1995.


TECHNICAL FIELD

The present invention relates to a process for preparing a product from a pulse crop as a starting material and a food containing the product prepared from a pulse crop as a starting material.
In the present invention, the term "pulse crop" means leguminous crops such as soybean, defatted products thereof and the like, and the term "product made from a pulse crop as a starting material" means foods, livestock feeds, aquacultural feeds and the like which are made from the above-mentioned pulse crop.


BACKGROUND ART

In general, soybean which is one of the pulse crops contains isoflavone compounds including daidzin, daidzein, genistin and genistein.
The isoflavone compounds are represented by the following formula and Denotative Table.


______________________________________ ##STR1## Denotative Table R1 R2 ______________________________________ daidzin H glucose daidzein H H genistin OH glucose genistein OH H ______________________________________
Of these isoflavone compounds, daidzein is an aglycone of daidzin having its glucose as a glycosidic saccharide hydrolytically separated therefrom, and genistein is an aglycone of genistin having its glucose as a glycosidic saccharide hydrolytically separated therefrom. With respect to the isoflavone compounds, contents thereof and percentages between daidzin and daidzein and between genistin and genistein in a defatted soybean are as shown in the following Table 1.


TABLE 1 ______________________________________ daidzin daidzein genistin genistein ______________________________________ defatted soybean 100 3.2 180 4.2 (96.9%) (3.1%) (97.7%) (2.3%) ______________________________________ (unit: mg/100g)
It is understood from Table 1 that, in soybean, daidzin and genistin are contained in larger amounts while daidzein and genistein which are aglycones thereof are contained in smaller amounts.
On the other hand, it has been reported that a glycosidic saccharide is hydrolyzed from an isoflavone compound contained in soybean to form an aglycone in the course of soy sauce or miso (fermented soybean paste) page 190 (1990)!.
According to this report, however, although hydrolysis of a glycosidic saccharide proceeds to some extent by cooking of a defatted soybean or in a koji preparation step, most of the saccharide has already hydrolytically been separated in soy sauce sediment or soybean miso. Accordingly, it is difficult to employ these for a process for preparing a product from a pulse crop as a starting material.
Further, many reports have been made on pharmacological activities of aglycones derived from hydrolysis of glycosidic saccharides from isoflavone compounds.
For example, genistein has been ascertained to be a tyrosine kinase inhibitor (TK inhibitor). Since tyrosine kinase is essentially responsible for cancer-induction by an onocogene, carcinostatic activities of genistein as a TK inhibitor are confirmed and the effect thereof has drawn
Further, estrogenic activities of an isoflavone compound have also attracted attention and have been confirmed to have osteoprosis therapeutic effect and immunosuppressive effect. In particular, genistein which is an aglycone of an isoflavone compound has notable estrogenic activities, and this activities enable osteopenia (bone resorption) to be suppressed.
Accordingly, many proposals concerning isoflavone compounds contained in soybean have been made in Japanese Unexamined Patent Publication No.126,186/1987, Japanese Unexamined Patent Publication No.258,669/1989, Japanese Unexamined Patent Publication No.170,756/1993, and so on.


DISCLOSURE OF INVENTION

According to the method described in Japanese Unexamined Patent Publication No.126,186/1987, however, most of the resulting isoflavone compounds are daidzin and genistin which each have a glycosidic saccharide, and aglycones are contained in the resultant in small amounts. Thus, it is

REFERENCES:
patent: 4366248 (1982-12-01), Zilliken
patent: 5316770 (1994-05-01), Edwards, Jr.
patent: 5352384 (1994-10-01), Shen
Journal of Industrial Microbiology, 2 (1987) 195-200 published in 1987.
Journal of Agricultural and Food Chemistry, vol. 41, No. 11, Nov. 1993, Washington, U.S.
"Genistein, Daindzein and Their Beta-Glycoside Conju-gates: Antitumor Isoflavones in Soybean Foods from American and Asian Diets" L. Coward, et al.
Database Chemabs, Chemical Abstracts Service, Columbus Ohio, U.S.; AN 115: 134519, 1990, XP00202860, "abstract" & Nippon Shokuhin Kogyo Gakkaishi, vol. 37, No. 10, JP. pp. 786-92.
Journal of the Science of Food and Agriculture, vol. 28, 1977, Barking GB, pp. 381-383, XP002028061, S. Sudar-madji: "The Phytate and Phytase of Soybean Tempeh".
A. Smit: "Soybeans: Chemistry and Technology", 1972, AVI, USA, XP002028059, pp. 389-397, p. 394-p. 397.
Sutardi et al., "Reduction in phytic acid levels in soybeans during tempeh production, storage, and frying", Journal of Food Science, 50:260-263., Jan. 1985.

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