Juice and soy protein beverage and uses thereof

Details Juice and soy protein beverage and uses thereof Juice and soy protein beverage and uses thereof

2002-05-28

2004-11-02

Paden, Carolyn (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

C426S599000

Reexamination Certificate

active

06811804

ABSTRACT:

TECHNICAL FIELD
The present invention relates generally to a thin texture, ready-to-drink, shelf-stable refreshing juice/soy beverage. Other aspects of this invention relate to methods of providing phytochemicals from soy, fruit and vegetable juices to a health conscious population.
BACKGROUND OF THE INVENTION
Many of the “active components” identified in fruits and vegetables are phytochemicals. A number of these compounds have been identified in fruits and vegetables commonly consumed by humans.
There are at least a dozen groups of compounds classified as phytochemical. Most commonly studied groups of phytochemicals are flavonoids, glucosinolates, phenolic compounds, isoprenoids, terpenoids, organosulfuric compounds, lignans and indoles. They may be subdivided into smaller subclasses depending on their chemical structures.
Phytochemicals include isoflavones which occur in a variety of leguminous plants. Soybeans are the most significant dietary sources of isoflavones. Isoflavones have been detected and identified in biological fluids of humans consuming the plant material. Due to the phenolic structure, which is similar to those of animal estrogens, these compounds exhibit weak estrogenic properties and are termed phytoestrogens. It is the isoflavones which have received the most attention and have been reviewed in great detail in “Mammalian lignans and phyto-oestrogens—Recent studies on their formation, metabolism and biological role in health and disease” by Setchell and Adlercreutz,
Role of the Gut Flora in Toxicity and Cancer
. New York, Academic Press, 1988; pp 315-45; “Naturally Occurring Oestrogens in Foods—A Review” by Price and Fenwick,
Food Additives and Contaminants
, Vol. 2, No. 2, pp73-106,1985; and “Dietary Phytoestrogens” by Kurzer and Xu,
Annual Review of Nutrition
Vol 17,1997; pp 353-81.
Studies in humans, animals and cell culture systems suggest that dietary phytoestrogens play an important role in prevention of menopausal symptoms, osteoporosis, cancer, and heart disease. Proposed mechanisms include estrogenic and antiestrogenic effects, induction of cancer cell differentiation, inhibition of tyrosine kinase and DNA topoisomerase activities, suppression of angiogenesis and antioxidant effects. The major isoflavones occurring in plants are the glycosides of genistein, daidzein and glycitein.
Isoflavones isolated from soy have become the focus of much research in the areas of heart disease, cancer, osteoporosis and kidney diseases. This research has resulted in the Food and Drug Administration (FDA) authorizing the use of a food labeling health claim for the association between soy protein and the reduced risk of coronary heart disease (CHD) (21 CFR Part 101, Section 101.82). According to the health claim approved by the FDA, 25 grams of soy protein per day, as part of a heart-healthy diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
This expanding knowledge in the possible role of soy and its fractions in the nutritional management of disease states has presented practical challenges for the average consumer in the market place. The primary challenge is access to good tasting products with naturally high concentrations of isoflavones.
The isoflavone contents in commercial soy raw ingredients vary depending on the levels of isoflavones in the plant variety and processing procedures. For example, approximately 90% of phytoestrogens present in soy foods are beta-glucoside conjugates of daidzein and genistein. However, in fermented soy products, the aglucones (unconjugated) are the predominant forms. The nutrient and isoflavone content of the most common available soy foods, soy ingredients and nutritionals are listed in Table 1 below.
TABLE 1
Nutrient and Isoflavone
Content of Different Soy Foods and Ingredients*
Soy Protein
Fat
Estimated
Calories
g
g
Isoflavone
Soy food
Kcal
(% of Cal.)
(% of Cal.)
mg
Miso (1 oz)
35
2
(23)
1
(25)
10
Soybeans, cooked
149
14
(37)
8
(48)
35
(½ cup)
Soy flour
441
35
(32)
22
(45)
50
(3½ cup)
Soymilk (1 cup)
140
10
(28)
4
(26)
40
Soymilk, low-fat (1
120
8
(26)
3
(22)
40
cup)
Soy nuts,
387
34
(35)
19
(44)
50
dry roasted
(½ cup)
Soy protein isolate
94
25
(100)
1
(9)
15
(1 oz)
Tempen (4 oz)
204
17
(33)
8
(35)
40
Tofu, low-fat
35
6
(68)
1
(25)
30
(3 oz)
Tofu, extra-firm
60
6
(40)
3
(45)
45
(3 oz)
Textured Vegetable
59
11
(74%)
0
(0)
35
Protein
(¼ cup,dry)
Ensure (8 fl. oz.)
250
8.8
(14)
6.1
(22)
2.6
GeniSoy ™
130
14
(43)
0
(0)
14-70**
(35 gm)
Health Source ™
100
20
(76)
1
(9)
55
(29 gm)
Ultra Slim-Fast ®
220
7
(13)
1
(0.04)
NA***
(340 mL)
*Table adapted from US Department of Agriculture Handbook 8
**Based on GeniSoy ™ literature which describes a typical isoflavone range from 1.0-5.0 mg isoflavone/gram soy protein, assuming 100% of the protein is soy protein containing isoflavone.
***not available, Ultra Slim-Fast ® literature does not state isoflavone content.
While there are a few soy-based foods available on the market today, they are not easily incorporated into an individual's diet. Accessibility of the products listed in Table 1 is an issue for most of the general population. A few of the products are starting to be stocked in standard grocery stores; however, many must be purchased in “Health Food Stores”. More importantly, the taste and texture of soy products are objectionable to many individuals that have not grown up with soy protein in their diets. In addition, most of the foods in Table 1 are ingredients to be incorporated into a food dish and most individuals do not know how to incorporated these ingredients into their food. While the roasted soy nuts, which would probably be an acceptable snack food for most individuals, weigh in with a high isoflavone content, the high calorie and fat content are unacceptable for daily incorporation into an individual's diet. Soy milk is a reasonable source of isoflavones and has been used by individuals with cow milk allergies for many years and there are currently more flavors and fat content options to chose from. A serving (1 cup) of “Light” soy milk contains 3 grams of fat and 8 grams of protein in 120 total calories. No inherent vitamins and a small amount of calcium and iron (2% of the RDI) are present in soy milk. A serving (1 cup) of full fat soy milk contains 4 grams of fat and 10 grams of protein in 140 total calories. The requirement for refrigerated storage and the flavor of soy milk remain a major obstacle for the average consumer.
The liquid nutritional, Ensure® (Ross Products Division of Abbott Laboratories, Chicago, Ill.), a good tasting, shelf stable, ready to drink complete nutritional with a protein system that contains soy protein isolate, is an alternative to the more traditional soy foods. However, only 20% of the total protein system is soy protein isolate resulting in an isoflavone content too low to practically provide the benefit of consuming soy protein.
GeniSoy™ is a powdered protein shake manufactured by GeniSoy Products Co. (Fairfield, Calif.) with water processed isolated soy protein. A serving (8 oz.) of the Vanilla product contains 14 gm of soy protein, zero fat and 18 gm of total carbohydrate in 130 calories. The vitamins and minerals are fortified at 25% of the RDI with the exception of vitamin E (170% of the RDI). GeniSoy Products literature states that although the isoflavone content of GeniSoy is not tested, typical isoflavone values for water processed soy protein isolate range from 1.0 to 5.0 mg of isoflavone/gram soy protein isolate. While this vitamin and mineral fortified product provides large amounts of soy protein isolate in a single serving, the inconvenience of the powder form and the soy flavor remain an issue for many consumers.
Health Source™ is a powdered protein shake distributed by Ross Products, Division of Abbott Laboratories (Chicago, Ill.) with water processed isolated soy protein. A serving (44 gm powder) of the chocolate product contains 26 gm of soy protein, 2 gm of fat and 8 gm of total carbohydrate in 150 calories

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