U.S. patent application number 12/349123 was filed with the patent office on 2009-07-16 for chia seed beverage and related method.
This patent application is currently assigned to U.S. Nutraceuticals, LLC d/b/a Valensa International, U.S. Nutraceuticals, LLC d/b/a Valensa International. Invention is credited to W. Stephen Hill, John A. MINATELLI, Rudi Moerck, Uy Nguyen.
Application Number | 20090181114 12/349123 |
Document ID | / |
Family ID | 40850844 |
Filed Date | 2009-07-16 |
United States Patent
Application |
20090181114 |
Kind Code |
A1 |
MINATELLI; John A. ; et
al. |
July 16, 2009 |
CHIA SEED BEVERAGE AND RELATED METHOD
Abstract
A beverage is disclosed that is effective for enhancing
gastrointestinal regularity and heart health. It is formed by a
liquid comprising fruit derived juices, water or naturally or
artificially flavored water. A composition of matter is mixed
within the liquid in a shelf stable pasteurized beverage form and
formed from sterilized whole seed extracted from Salvia hispanica
L. The resulting beverage exhibits a pH dependent viscosity
requiring no additional thickening agents and suitable as a
beverage for human consumption.
Inventors: |
MINATELLI; John A.;
(Sanford, FL) ; Hill; W. Stephen; (Ocala, FL)
; Moerck; Rudi; (Sanford, FL) ; Nguyen; Uy;
(Eustis, FL) |
Correspondence
Address: |
ALLEN, DYER, DOPPELT, MILBRATH & GILCHRIST P.A.
1401 CITRUS CENTER 255 SOUTH ORANGE AVENUE, P.O. BOX 3791
ORLANDO
FL
32802-3791
US
|
Assignee: |
U.S. Nutraceuticals, LLC d/b/a
Valensa International
Eustis
FL
|
Family ID: |
40850844 |
Appl. No.: |
12/349123 |
Filed: |
January 6, 2009 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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61020500 |
Jan 11, 2008 |
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61020519 |
Jan 11, 2008 |
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61020539 |
Jan 11, 2008 |
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61020583 |
Jan 11, 2008 |
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61020590 |
Jan 11, 2008 |
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Current U.S.
Class: |
424/746 ;
426/399; 426/508; 426/573; 426/598 |
Current CPC
Class: |
A23L 2/02 20130101; A61P
1/00 20180101; A23G 3/48 20130101; A23L 2/52 20130101; A23L 25/30
20160801; A23V 2002/00 20130101; A23L 7/198 20160801; A23L 29/238
20160801; A61K 36/537 20130101; A23L 33/105 20160801; A23V 2200/32
20130101; A23L 33/40 20160801; A23V 2002/00 20130101; A23V
2250/1882 20130101; A23V 2250/1872 20130101; A23V 2250/1874
20130101; A23V 2250/21 20130101; A23V 2200/32 20130101; A23V
2200/326 20130101 |
Class at
Publication: |
424/746 ;
426/598; 426/508; 426/399; 426/573 |
International
Class: |
A61K 36/537 20060101
A61K036/537; A23L 2/00 20060101 A23L002/00; A23L 2/52 20060101
A23L002/52; A61P 1/00 20060101 A61P001/00; A23L 1/0526 20060101
A23L001/0526 |
Claims
1. A beverage effective for enhancing gastrointestinal regularity
and heart health, comprising: a liquid comprising fruit derived
juices, water or naturally or artificially flavored water; a
composition mixed within the liquid in a shelf stable pasteurized
beverage form and comprising sterilized whole seed extracted from
Salvia hispanica L.; and wherein the resulting beverage exhibits a
pH dependent viscosity requiring no additional thickening agents
and suitable as a beverage for human consumption.
2. The beverage according to claim 1, and further comprising a
preservative added to enhance shelf life.
3. The beverage according to claim 1, and further comprising an
added sweetener comprising sucrose, fructose, corn syrup or an
artificial sweetener.
4. The beverage according to claim 1, wherein the composition from
sterilized whole seed extracted from Salvia hispanica comprises
protein, polyunsaturated essential fatty acid triglycerides,
minerals and fiber in a therapeutically effective amount useful for
maintaining gastrointestinal system regularity and delivering heart
healthy polyunsaturated fatty acids, protein and minerals and
requiring no additional thickening agents.
5. The beverage according to claim 4, wherein the protein,
polyunsaturated essential tatty acid triglycerides and minerals and
fiber are in an effective amount for controlling hunger via satiety
while requiring no additional thickening agents to effect such
satiety.
6. A method of manufacturing the beverage of claim 1, comprising:
sterilizing clean chia seed to prevent unwanted germination;
pre-soaking the seed in water at a ratio of from about 1:9 to about
1:30 wt/wt of seed to water at from about 5 to about 25 degrees
Centigrade for about 3 to about 24 hours to effect adsorption of
the water by the seed and form a gel-like outer coating on each
seed while providing associated beverage thickening; adding the
presoaked seeds to a fruit juice, containing one or more sweeteners
or preservatives or any combination thereof; and pasteurizing to
form a final shelf stable beverage.
7. The method according to claim 6, and further comprising bottling
the beverage.
8. The method according to claim 6, and further comprising adding
whole seed directly to dissolved beverage ingredients and stirring
from between about 1 to about 24 hours at between about 5 to about
25 degrees Centigrade to effect gel coat formation of the seed and
associated beverage thickening, followed by flash or conventional
pasteurization to prevent any post bottling seed germination and
enhancing shelf life without requiring any additional thickening
agents.
9. The method according to claim 6, and further comprising
thickening the resulting beverage by adding one or more acidulants
to bring the pH of the final beverage to between about 3 to about
6.5.
10. The method according to claim 6, and further comprising adding
at least one of lipophilic or hydrophilic additives.
11. A method for enhancing gastrointestinal regularity and heart
health by drinking a beverage that comprises a liquid comprising
fruit derived juices, water or naturally flavored water and a
composition mixed therewith and comprising a stable, partially or
wholly defatted whole grain meal, derived from Salvia hispanica L.
whole ground seed, using a suitable solvent as supercritical carbon
dioxide and containing about a 3.0 to about 3.3:1 mixture of
essential fatty acid esters of ALA and LA (Polyunsaturated fatty
acids "PUFA's"), admixed with lipophilic or hydrophilic additives,
wherein the total lipophilic content is between about 0 to about 25
wt/wt percent of the resulting meal weight and the resulting
hydrophilic content is between about 0 and about 10 wt/wt percent
of the resulting meal and having protein, soluble and insoluble
fiber and fructo-oligosaccarides free of cyanogenic glycosides,
vitamin B antagonists, lignans and gluten.
12. The method according to claim 11, and further comprising
forming a beverage, liquid concentrate, or dried beverage pre-mixes
to which the composition is added.
13. The method according to claim 11, and further comprising
preparing liquid concentrates or dried pre-mixes including protein
shakes, fruit smoothies, ready-to-drink beverages, dry beverage
pre-mixes, frozen fruit concentrates, aqueous alcoholic beverage
pre-mixes, concentrates or their dried pre-mixes, vitamin,
carbohydrate and protein fortified meal replacement beverages,
drinkable dairy and non-dairy yogurts, gravies and dry gravy
pre-mixes, and ready-to-drink and dried pre-mixed infant
formulas.
14. The method according to claim 11, and further comprising
thickening the resulting final beverage by adding one or more
acidulants for adjusting the pH from between about 3 to about 6.5.
Description
RELATED APPLICATIONS
[0001] This application is based upon prior filed provisional
application Ser. No. 61/020,500 filed Jan. 11, 2008; and
provisional application Ser. No. 61/020,519 filed Jan. 11, 2008;
and provisional application Ser. No. 61/020,539 filed Jan. 11,
2008; and provisional application Ser. No. 61/020,583 filed Jan.
11, 2008; and provisional application Ser. No. 61/020,590 filed
Jan. 11, 2008; the disclosures of which are incorporated herein by
reference in their entirety.
FIELD OF THE INVENTION
[0002] The present invention relates to the field of chia seed
products and derivatives of chia seed products and related methods
and uses, for example, beverages formed from chia seeds.
BACKGROUND OF THE INVENTION
[0003] Soybeans have been cultivated for many years throughout the
world forming a food staple of extraordinary value when its seeds
are further processed and refined into its component oil and flour
by well-known processes. Unfortunately, soybean seed contains very
low levels of polyunsaturated fatty acid esters (PUFA's)
specifically removed by processes such as partial or total
hydrogenation of the oil, which removes mono and polyunsaturated
fatty acid esters. The resulting flour or oil, which could be
partially defatted, is suitable for cooking fried foods because the
resulting oil is heat stable due to its lack of polyunsaturated
fatty acid esters. The resulting partially defatted flour is also
processed under heat to remove the majority of the remaining fatty
acid ester oils and is used extensively in bakery applications
either alone or in combination with the phospholipids derived from
the processing of soybeans and/or small portions of refined soy oil
free of polyunsaturated fatty acid esters. Typical products include
Bakers Soy Flour and Soylec sold by Archer Daniels Midland, for
example.
[0004] Flax, such as flax seed, has also been cultivated and used
extensively for hundreds of years as a plant based source of oils
rich in the fatty acids esters of alpha-linoleic acid and linoleic
acid. Unfortunately, this seed, e.g., the seed's meal, also
contains significant quantities of toxic cyanogenic glycosides,
Vitamin B antagonists and phytoestrogenic lignans making the seed
meal undesirable for human consumption. A typical use of flax seed
oil is in the production of linseed oil, which is a readily air
polymerized oil and widely known for its use in oil based paints,
furniture finishing applications and for the production of the
flooring product commonly known as linoleum. The use of linseed oil
in these applications relies on the oils lack of oxidative
stability. Daily recommended human seed consumption is limited in
many parts of the world due to the high level of cyanogenic
glycosides found in the whole seeds. These produce toxic hydrogen
cyanide once exposed to the stomach's low pH environment, certain
vitamin antagonists and estrogenic lignans, Thus, flax seed or flax
seed meal is generally not considered to be a good plant based
source of protein or fiber due to its toxic components, antagonists
and estrogenic lignans found in the seed meal.
[0005] Whey protein has also been used as a dietary supplement
composition. It is the name for a collection of globular protein
that can be isolated from whey, a by-product of cheese manufactured
from cowls milk. It is typically a mixture of beta-lactoglobulin
(.about.65%), alpha-lactalbumin (.about.25%), and serum albumin
(.about.8%), which are soluble in their native forms, independent
of pH. Whey has the highest Biological Value (BV) of any known
protein.
[0006] The protein fraction in Whey (approximately 10% of the total
dry solids within Whey) comprises four major protein fractions and
six minor protein fractions. The major protein fractions in whey
are beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin and
immunoglobulins. Each of these components have important
disease-fighting effects. In addition, whey protein is easily
digestible.
[0007] Whey protein can be denatured by heat. High heat (like the
sustained high temperatures above 72 degrees Celsius (160 degrees
Fahrenheit) associated with the pasteurization process) denatures
whey proteins, destroying some bioactive compounds, such as the
amino acid cysteine. While native whey protein does not aggregate
upon renneting or acidification of milk, denaturing the whey
protein triggers hydrophobic interactions with other proteins, and
the formation of disulfide bonds between whey proteins and casein
micelles, leading to aggregation with other milk proteins at low
pH.
[0008] Whey protein typically comes in three major forms:
concentrate, isolate and hydrolysate. Whey protein concentrates
contain a low level of fat and cholesterol but generally have
higher levels of bioactive compounds, and carbohydrates in the form
of lactose--they are 29%-89% protein by weight. Isolates are
processed to remove the fat, and lactose, but are usually lower in
bioactive compounds as well--they are 90%+protein by weight. Both
of these types are mild to slightly milky in taste. Hydrolysates
are predigested, partially hydrolyzed whey proteins which
consequently are more easily absorbed, but their cost is generally
higher. Whey protein hydrolysate also tends to taste quite
different than other forms of whey protein, usually in a way that
many find undesirable but can be masked when used in beverages.
[0009] More than other protein supplements, whey protein powder is
commonly used by bodybuilders and other athletes to accelerate
muscle development and aid in recovery. Some individuals with
suppressed or otherwise abnormal immune systems or degenerative
diseases use undenatured bioactive whey proteins to increase their
antioxidant levels. Undenatured whey proteins are a good source of
cysteine, a conditionally essential amino acid which is the rate
limiting factor for the body's production of glutathione, an
important antioxidant.
[0010] Examples of commercial whey proteins include those available
in most health food stores and supermarket health sections. They
typically are formed of isolate/concentrate or
isolate/concentrate/hydrolysate mixtures and are usually flavored
so they can be mixed with water or milk and consumed as a drink or
shake. However, whey protein contains little or no soluble or
insoluble fiber and no PUFA content. Other diet avenues are
desirable.
[0011] Salvia hispanica L. is a known, yet ancient, cultivated seed
that was consumed by the Aztec and Mayan cultures where it was a
highly prized food staple. In fact, their well balanced diet
consisted primarily of corn, beans, amaranth and chia seed. In
addition, chia seed is a critical component of the well known "Chia
Pet" due to the seed's ability to readily absorb and retain
moisture, its high level of germination and its sticky
muco-polysaccharide outer seed coating.
[0012] In addition to consuming the whole seed, these cultures also
prepared a ready-to-drink, non-shelf stable (thus unstable)
beverage by mixing chia seed with various fruit juices including,
for example, lime juice in a ratio of approximately 1:12 to 1:30
seed to juice wt/wt ratios with or without the addition of sugar.
The product, which is still made today locally in Central and South
America, is commonly referred to as "Chia Fresca". It is unstable,
however.
[0013] Salvia hispanica L. is known to contain high natural levels
of the essential polyunsaturated fatty acid triglycerides of
alpha-linolenic acid ("ALA") an "omega-3" fatty acid and linoleic
acid ("LA"), an essential "omega-6" fatty acid, in a unique ratio
of approximately 3.3:1. The seed provides approximately 33% seed
oil, 21% protein, 41% total dietary fiber and high levels of
minerals such as calcium, iron, magnesium and phosphorus. The total
composition of chia seed is well known to those skilled in the art.
In addition, this seed, unlike flax seed, contains no gluten,
cyanogenic glycosides, lignans or vitamin B antagonists. Therefore
chia seed is an excellent source of essential polyunsaturated fatty
acids, protein, fiber and minerals.
[0014] Some hundreds of years ago, the seed crop was destroyed
during the Spanish conquest of the Central American cultures to
interrupt the food supply. Only in recent years have agronomists
successfully re-cultivated this re-emerging seed for use in "Chia
Pets" and more recently as a viable source of the plant-based
essential fatty acids, e.g., ALA and LA. The seed has unique
benefits of high levels of the essential fatty acid esters of ALA
and LA, protein, both soluble and insoluble dietary fiber, and high
levels of calcium, potassium, magnesium and phosphorus. An
advantage is the seed typically contains no cyanogenic glycosides,
Vitamin B antagonists or the phytoestrogenic lignans found in Flax
seed. This makes the Salvia Hispanic L. seed an excellent and
relatively new source of plant based ALA and LA. Many unique
properties of this seed are disclosed in US patent Application
numbers 2002/0155182, 2004/0185129, and 2004/0137132, and U.S. Pat.
Nos. 5,332,803 and 6,123,965, the disclosures which are hereby
incorporated by reference in their entirety.
[0015] Some commercial operators hydrate and separate seed coat
polysaccharide from water pre-soaked seeds to derive a separated
seed gel coat useful in the preparation of gel enhanced beverages
and later apply the whole seed for the treatment and prevention of
human diseases. The operators also produce expeller pressed flour
from Salvia hispanica L seed, which is used either alone or admixed
with other grain or legume seed flours, meat based seasonings,
vegetable based pastes, diary-based products and the like.
[0016] It is well known that solvent based or expeller press based
extraction of Salvia hispanica L. seed leads to the isolation of
seed oil containing high levels of the polyunsaturated essential
fatty acid esters ALA and LA as well as other oils such as the
saturated fatty acid esters of palmitic and stearic acids and the
monounsaturated fatty acid ester of oleic at levels as high as 30%
of the seed weight. These oils, which are very rich in the
polyunsaturated triglycerides of ALA and LA, are extremely unstable
once exposed to any oxidative potential, including the oxygen found
in air. Therefore, it has been found that exposure of such the
solvent extracted seed oil to air results in rapid oxidative
degradation of the oil and accompanying oil rancidity, not unlike
the oils derived from flax seed. Thus, the native oils that are
extracted from Salvia hispanica L. exhibit very poor shelf life and
present a significant challenge for shelf life stabilization.
Therefore, the whole grain seed has been used extensively to date
rather than its component parts to deliver the health benefits of
the seed in human as well as animal diets. For example, in the
Americas, Salvia hispanica L. seed has for a long time been first
pre-soaked in water to absorb up to nine to twelve times its weight
in water to which various fruit juices have been added to produce a
product known as "Chia Fresca" for immediate consumption.
[0017] Other details concerning the use of chia are found in the
Opinion of Scientific Panel on Dietetic Products, Nutrition and
Allergies on a request from the Commission related to the safety of
chia (Salvia hispanica L.) seed and ground whole chia seed as a
novel food ingredient intended for use in bread, e.g., the EFSA
Journal 278, 1-2; (2005);
http://www.efsa.eu.int/science/nda/nda_opinions/catindex_en.html
the disclosure which is hereby incorporated by reference in its
entirety.
[0018] However, there is a need for a cold or room temperature
shelf stable chia seed containing beverage or beverage that
exhibits pH dependent thixotropic properties. There is also a need
for improved chia seed beverages and chia seed compositions of
matter and uses thereof as related methods that overcomes the
drawbacks as noted above.
SUMMARY OF THE INVENTION
[0019] In accordance with a non-limiting example, a beverage is
effective for enhancing gastrointestinal regularity and heart
health. It is formed by a liquid comprising fruit derived juices,
water, or naturally or artificially flavored water. A composition
of matter is mixed within the liquid in a shelf stable pasteurized
beverage form, and formed from sterilized whole seed extracted from
Salvia hispanica L. The resulting beverage exhibits a pH dependent
viscosity requiring no additional thickening agents and is suitable
as a beverage for human consumption.
[0020] In another aspect, the beverage includes a preservative for
enhancing shelf life and a sweetener such as formed from sucrose,
fructose, corn syrup or an artificial sweetener. The composition of
matter that is mixed within the liquid is derived from the
sterilized whole seed extracted from Salvia hispanica and includes
protein, polyunsaturated essential fatty acid triglycerides,
minerals and fiber in a therapeutically effective amount useful for
maintaining gastrointestinal system regularity and delivering heart
healthy polyunsaturated fatty acids, protein and minerals requiring
no additional thickening agents. The protein, polyunsaturated
essential fatty acid triglycerides and minerals and fiber are in an
effective amount for controlling hunger via satiety and requiring
no additional thickening agents to effect such satiety.
[0021] A method of manufacturing the beverage is set forth by
sterilizing clean chia seed to prevent unwanted germination and
pre-soaking the seed in water at a ratio of from about 1:9 to about
1:30 wt/wt of seed to water and from between about 5 to about 25
degrees Centigrade for about 3 to about 24 hours to effect
adsorption of the water by the seed and form a gel-like outer
coating on each seed and permit associated beverage thickening. The
method includes adding the presoaked seeds to a fruit juice,
containing one or more sweeteners or preservatives or any
combination thereof. This can be followed by pasteurizing to form a
final shelf stable beverage. The beverage can be bottled.
[0022] In another aspect, the whole seed is added directly to
dissolved beverage ingredients and stirred from between about 1 to
about 24 hours at between about 5 to about 25 degrees Centigrade to
effect gel coat formation of the seed and associated beverage
thickening. This can be followed by flash or conventional
pasteurization to prevent any post bottling seed germination and
enhancing shelf life without requiring additional thickening
agents. In another aspect, the beverage is thickened by adding one
or more acidulants to bring the pH of the final beverage to between
about 3 to about 6.5. At least one of various lipophilic or
hydrophilic ingredients can be added.
[0023] There is also set forth a method for enhancing
gastrointestinal regularity and heart health by drinking a beverage
that comprises a liquid formed from fruit derived juices, water or
naturally flavored water. A composition of matter is mixed
therewith and comprises a stable, partially or wholly defatted
whole grain meal, derived from Salvia hispanica L. whole ground
seed, using a suitable solvent as supercritical carbon dioxide and
containing about a 3.0 to about 3.3:1 mixture of essential fatty
acid esters of ALA and LA (Polyunsaturated fatty acids "PUFA's"),
admixed with lipophilic or hydrophilic additives. The total
lipophilic content is between from about 0 to about 25 wt/wt
percent of the resulting meal weight and the resulting hydrophilic
content is between about 0 and about 10 wt/wt percent of the
resulting meal with protein, soluble and insoluble fiber and
fructo-oligosaccarides free of cyanogenic glycosides, vitamin B
antagonists, lignans and gluten.
[0024] Other aspects of the method are set forth. For example, the
method includes preparing liquid concentrates or dried pre-mixes,
including protein shakes, fruit smoothies, ready-to-drink
beverages, dry beverage pre-mixes, frozen fruit concentrates,
aqueous alcoholic beverage pre-mixes, concentrates or their dried
pre-mixes, vitamin, carbohydrate and protein fortified meal
replacement beverages, drinkable dairy and non-dairy yogurts,
gravies and dry gravy pre-mixes, and ready-to-drink and dried
pre-mixed infant formulas.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0025] The present invention will now be described more fully
hereinafter. This invention may, however, be embodied in many
different forms and should not be construed as limited to the
embodiments set forth herein. Rather, these embodiments are
provided so that this disclosure will be thorough and complete, and
will fully convey the scope of the invention to those skilled in
the art.
[0026] In accordance with non-limiting aspects, it has been found
that partially defatted whole grain flour, resulting from a partial
solvent based extraction of pre-milled Salvia hispanica L. seed,
though containing significant quantities of polyunsaturated oils,
including essential polyunsaturated fatty acid esters of ALA and
LA, is stable. This resulting flour's stability serves as an
excellent, stable delivery platform for the essential fatty acid
esters of ALA, LA, protein, soluble and insoluble fiber, minerals
such as calcium, potassium, magnesium and phosphorus, and both
lipophilic and hydrophilic additives, which is free of cyanogenic
glycosides, vitamin B antagonists, lignin and gluten. The resulting
product can be used as a food ingredient in a beverage and as a
dietary supplement ingredient to various foods. It can provide
beneficial results in enhancing gastrointestinal regularity and
heart health.
[0027] The resulting partially defatted whole grain flour, despite
its unique composition, exhibits an ability to reabsorb large
quantities of lipophilic as well as hydrophilic additives while
exhibiting a pH dependent thixotropic effect in aqueous
environments. The flour as a composition is a novel and inventive
food or beverage or dietary supplement ingredient delivery vehicle
for lipophilic and hydrophilic additives in the presence of
protein, fiber, various levels of the essential fatty acid esters
of ALA and LA and minerals that are free of cyanogenic glycosides,
vitamin B antagonists, lignin and gluten.
[0028] In accordance with a non-limiting aspect, the composition of
matter enhances the protein, fiber, mineral content and pH
controlled viscosity of beverages and their liquid concentrates,
dried beverage pre-mixes including protein shakes and fruit
smoothies, ready-to-drink beverages, beverage pre-mixes, frozen
fruit concentrates, alcoholic beverage dry pre-mixes and
concentrates, meal replacement beverages, drinkable dairy and
non-dairy yogurts, gravies and dry gravy pre-mixes, and ready to
drink and dried pre-mixed infant formulas. The composition of
matter can be formed from wholly or partially defatted Salvia
hispanica L. whole ground grain meal obtained by supercritical
fluid extraction of Salvia hispanica L. ground seeds.
[0029] In one non-limiting example, supercritical CO.sub.2 fluid
solvent extraction of pre-ground Salvia hispanica L. seed alone or
in the presence of a mixture of hydrophilic and/or lipophilic
antioxidants is used to obtain a wholly or partially defatted whole
grain meal containing variable amounts of the stabilized essential
polyunsaturated fatty acid esters of ALA and LA (omega-3 and
omega-6 esters) and optionally containing either non-native Salvia
hispanica L. derived lipophilic or hydrophilic additives. It is
useful in a number of food applications.
[0030] The resulting seed meal provides a unique blend of protein,
insoluble and soluble fiber, and variable amounts of the essential
fatty acid triglycerides of alpha-linolenic acid (omega-3, "ALA")
and linoleic acid (omega-6, "LA") in a desirable and unique ratio
of approximately 3.3:1.0 ALA to LA, along with high levels of
calcium, potassium, magnesium and phosphorus that is free of
cyanogenic glycosides, lignans vitamin B antagonists and
gluten.
[0031] The resulting flour can be incorporated into beverages, dry
beverage pre-mixes, liquid or frozen beverage concentrates and the
like with the added feature of pH controlled viscosity by either
the amount of Salvia hispanica L. derived meal that is added and/or
by optionally lowering the pH with an acidulant to improve further
the viscosity of the resulting beverage.
Example 1
[0032] The composition of matter in this example is formed from a
stable, partially or wholly defatted whole grain meal derived from
Salvia hispanica L. whole ground seed using a suitable solvent such
as supercritical carbon dioxide. It is rich in minerals. In one
aspect, it contains about a 3.0 to about 3.3:1 mixture of essential
fatty acid esters of ALA and LA (Polyunsaturated fatty acids
"PUFA's"), and is optionally admixed with lipophilic or hydrophilic
additives, such that the total lipophilic content is between from
about 0 to about 25 wt/wt percent of the resulting meal weight and
the resulting hydrophilic content is between about 0 and about 10
wt/wt percent of the resulting meal, protein, soluble and insoluble
fiber and fructo-oligosaccarides and free of cyanogenic glycosides,
vitamin B antagonists, lignans and gluten. It can be used to
prepare a beverage, beverage concentrate or dried beverage pre-mix
ingredient.
[0033] In one aspect, the composition as formed is added to a
beverage, liquid concentrate, or dried beverage pre-mixes. The
composition can be used for prepared beverages, their liquid
concentrates, and dried pre-mixes, including protein shakes, fruit
smoothies, ready to drink beverages, dry beverage pre-mixes, frozen
fruit concentrates, aqueous alcoholic beverage pre-mixes,
concentrates or their dried pre-mixes, vitamin, carbohydrate and
protein fortified meal replacement beverages, drinkable dairy and
non-dairy yogurts, gravies and dry gravy pre-mixes, and ready to
drink and dried pre-mixed infant formulas. The composition with
such uses can include added lipophilic additives and added
hydrophilic additives. The pH range can be adjusted with the
addition of one or more acidulants to bring the pH of the final
product to a pH of from about 3 to about 6.5 to further thicken the
resulting beverage.
[0034] The composition of matter as described and used can be
prepared in a pasteurized beverage form. In its use, it is shelf
stable and contains sterilized whole seed from Salvia hispanica L.
in an admixture with a wide range of liquid beverage components,
including but not limited to, for example, fruit derived juices,
water or natural or artificially flavored water such as colas,
coffees, teas and the like. It can contain a sweetener such as
sucrose, fructose corn syrup or an artificial sweetener. It can
also contain preservatives such as sodium benzoate and such other
additives common to beverage formulations. The resulting beverage
exhibits a pH dependent viscosity. The resulting beverage is also
rich in fiber and is particularly useful for maintaining good
gastrointestinal system regularity in a convenient and tasty
beverage form while delivering heart healthy polyunsaturated fatty
acids, protein and minerals.
Method of Manufacturing
[0035] In a non-limiting example of a method of manufacturing,
clean chia seed is in a first step sterilized to prevent unwanted
germination. The sterilization of seed can be accomplished by flash
steam treatment of the seed, by radiation and similar processes.
Following sterilization, the seed is then pre-soaked in water in
one example at a ratio of from about 1:9 to about 1:30 wt/wt seed
to water for a period of time to effect adsorption of the water by
the seed and form a gel-like outer coating on each seed. Typical
time required for such outer gel coat formation is typically from
between about 3 to about 24 hours at about 5 to about 25 Degrees
Centigrade depending on the desired beverage characteristics. The
pre-soaked seeds are added, for examples to a fruit juice
optionally containing one or more sweeteners, and/or preservatives
to prepare the final beverage for pasteurization with a
seed-to-juice ratio of from about 1:12 to about 1:50 wt/wt in this
example. The beverage can be added to pre-washed containers and
pasteurized to form the final shelf stable beverage.
[0036] Optionally in yet another aspect, the beverage may be
prepared by adding whole seed directly to the other beverage
ingredients dissolved in water artificially or naturally flavored
water or fruit juice, and optionally stirring from about 1 to about
24 hours and between about 5 to about 25 Degrees Centigrade to
effect gel coat formation of the seed and associated pH dependent
beverage thickening. The resulting beverage mixture is
conventionally or flash pasteurized to prevent post bottling seed
germination and enhance shelf life.
Example 2
[0037] In a non-limiting example, the composition of matter is in a
shelf stable pasteurized beverage form and contains sterilized
whole seed from Salvia hispanica L. in an admixture with a wide
range of liquid beverage components, including but not limited to,
fruit derived juices, water or naturally or artificially flavored
water such as colas, coffees, teas and the like. It can contain a
sweetener such as sucrose, fructose corn syrup or an artificial
sweetener, and contain preservatives such as sodium benzoate and
such other additives common to beverage formulations. The resulting
beverage exhibits a pH dependent viscosity requiring no additional
thickening agents.
[0038] The beverage can be enriched in protein, polyunsaturated
essential fatty acid triglycerides, minerals and rich in fiber
particularly useful for maintaining good gastrointestinal system
regularity in a convenient and tasty beverage form while delivering
heart healthy polyunsaturated fatty acids, protein and minerals
requiring no additional thickening agents. It can be useful for the
control of hunger via satiety requiring no additional thickening
agents to effect such satiety.
[0039] A similar method of manufacturing as described relative to
that described in Example 1 can be used. As noted before,
supercritical CO2 fluid solvent extraction can be used for Salvia
hispanica L. seed alone or in the presence of a mixture of natural
hydrophilic and lipophilic antioxidants. Stabilized, partially
defatted whole grain flour containing variable amounts of the
unstable essential polyunsaturated fatty acid esters of ALA and LA
(omega-3 and omega-6 esters) is prepared from antioxidant
pretreated, pre-ground seeds of Salvia hispanica L. The resulting
gluten free flour provides a unique blend of protein, insoluble and
soluble fiber. The essential fatty acid triglycerides of
alpha-linolenic acid (omega-3, "ALA") and linoleic acid (omega-6,
"LA") are in a desirable and unique ratio of approximately 3.3:1.0
ALA to LA, along with high levels of calcium, potassium, magnesium
and phosphorus. The total oil content of the resulting flour can
vary between about 1 and about 25 percent wt/wt of the original
seed oil content of approximately 33% wt/wt.
[0040] The resulting flour can be incorporated into beverages,
dietary supplement bars, nutritional bars, baked goods,
confectionary fillings, icings, processed meats, peanut butter,
jellies and the like as delivery vehicle for quantities of the
essential fatty acid esters of ALA and LA, protein, soluble and
insoluble fiber, and minerals depending on the amount of ALA and LA
retained in the partially defatted flour and the amount of the
flour employed in the end user formulation.
[0041] In addition, the resulting partially defatted whole grain
flour is capable of re-absorbing and stabilizing relatively large
quantities of other lipophilic compounds providing a convenient
vehicle for delivery of these compounds in addition to ALA, LA,
protein, insoluble fiber and minerals as an ingredient in food,
beverage and dietary supplement based formulations. The partially
defatted whole grain flour can reabsorb lipophilic compounds of
from about 1 to about 25 percent of the weight of the partially
defatted whole grain flour, depending on the level of native seed
oil remaining in the solvent extracted, whole grain flour.
[0042] The resulting flour also exhibits unique pH dependent
thixotropic properties when added to aqueous based formulations
such as beverages, including protein-based smoothies. It also
provides a unique method or process for mitigating the undesirable
free water associated with nutritional and dietary bar production,
while providing ALA, LA, protein, soluble and insoluble fiber and
minerals to such formulations and providing other lipophilic
compounds depending on the composition of the flour employed.
Example 3
[0043] The composition of matter, in accordance with another
non-limiting aspect, is formed of a stable, partially defatted
whole grain flour derived from Salvia hispanica L. whole ground
seed, using a suitable solvent, and is rich in minerals and
contains from about 1 to about 25 percent wt/wt of a 3.0 to 3.3:1
mixture of the essential fatty acid esters of ALA and LA,
approximately 30% wt/wt protein, approximately 30-40% insoluble
fiber and about 2-3% of fructo-oligosaccarides, and is also free of
cyanogenic glycosides, vitamin B antagonists and gluten. It is used
as a delivery vehicle for the introduction of ALA, LA, protein,
soluble and insoluble protein and minerals to foods, beverages and
dietary supplements. It can be used either alone or in combination
with other additives to enrich the healthiness or functionality of
the resulting products.
[0044] In one aspect, the composition as a product is used with a
beverage or protein shake "smoothie" or nutritional bar or dietary
supplement bar enriched in protein, fiber, minerals and a
controlled portion of ALA and LA. The product also can be used with
a confectionary filling enriched in protein, fiber, minerals and a
controlled portion of ALA and LA. It can also be used with an icing
or processed meat or peanut butter or jelly enriched in protein,
fiber, minerals and a controlled portion of ALA and LA.
[0045] The product can also be used with a chocolate, pectin or
gelatin based confectionary or dietary supplement whose inner
filling, outer shell or integrated composition is enriched in
protein, fiber, minerals and a controlled portion of ALA and LA. It
can be used with a pasta enriched in protein, fiber, minerals and a
controlled portion of ALA and LA.
[0046] In another aspect, the composition of matter is a stable,
partially defatted whole grain flour derived from Salvia hispanica
L. whole ground seed, using a suitable solvent, rich in minerals,
containing in combination, from about 1 to about 25 percent wt/wt
of about a 3.0 to 3.3:1 mixture of the essential fatty acids ALA to
LA, and absorbed lipophilic additive(s), approximately 30% wt/wt
protein, approximately 30-40% of soluble and insoluble fiber and
about 2-3% of fructo-oligosaccarides, which are free of cyanogenic
glycosides, vitamin antagonists and gluten. It is used as a
delivery vehicle for the introduction of ALA, LA, protein, soluble
and insoluble protein, minerals and lipophilic additives to foods,
beverages and dietary supplements and used either alone or in
combination with other additives to enhance the healthiness or
functionality of the resulting products.
[0047] In another aspect, the composition of matter is a stable,
partially defatted whole grain flour derived from Salvia hispanica
L. whole ground seed, using a suitable solvent, rich in minerals,
containing, in combination, a total of from about 1 to about 25
percent wt/wt of about a 3.0 to 3.3:1 mixture of the essential
fatty acids ALA to LA, and an absorbed hydrophilic additive,
approximately 30% wt/wt protein, approximately 30-40% of soluble
and insoluble fiber and about 2 to about 3 percent of
fructo-oligosaccarides and free of cyanogenic glycosides, vitamin
antagonists and gluten, used as a delivery vehicle for the
introduction of ALA, LA, protein, soluble and insoluble protein,
minerals and lipophilic additives to foods, beverages and dietary
supplements. It is used either alone or in combination with other
additives to enhance the healthiness or functionality of the
resulting products.
[0048] As noted before, using the super-critical CO.sub.2 fluid
extraction method of preparation, the resulting flour can be
incorporated into beverages, dietary supplement bars, nutritional
bars, baked goods, confectionary fillings, icings, processed meats,
peanut butter, jellies and the like as a partially soluble delivery
vehicle for heart healthy quantities of the essential fatty acids
ALA and LA, protein and soluble and insoluble fiber depending on
the amount employed in the end user formulation.
Example 4
[0049] In another non-limiting example, the composition of matter
is formed as a stable, partially defatted whole grain flour derived
from Salvia hispanica L. whole ground seed using a suitable solvent
which is free of cyanogenic glycosides, vitamin antagonists,
gluten, rich in minerals and containing from about 1 to about 25
percent wt/wt of about a 3.0 to 3.3:1 mixture of ALA to LA native
seed oil, approximately 30% wt/wt protein and approximately 30-40%
insoluble fiber and 2-3% of fructo-oligosaccarides.
[0050] The composition exhibits pH dependent thixotropic properties
when admixed in water bearing compositions The composition can be
formed as partially defatted whole grain flour derived from Salvia
hispanica L. whole ground seed containing from about 1 to about 25
percent wt/wt of a mixture containing ALA and LA fatty acid esters,
protein, insoluble fiber, minerals and other lipophilic additives
such as DHA or EPA fatty acid esters or other health or functional
lipophilic compounds. In another aspect, it can include lipophilic
compounds reabsorbed into the flour including one of at least
rosemary oil, tocopherols, tocotrienols, carotenoids, seed oils,
lipophilic solvent extracted botanical oils, lipophilic food
flavorings or other health or functional hydrophilic compounds.
[0051] In another aspect, the composition can include hydrophilic
additives re-absorbed into the flour such as, for example,
hydrophilic solvent extracts of botanicals, green tea extract,
grape seed extract, ascorbic acid, caffeine, mono and/or
polysaccharides, gums, phospholipids, biopolymers, hydrophilic food
flavorings or other health or functional hydrophilic compounds. In
yet another aspect, the composition has been pretreated with a
suitable proteolytic enzyme or plurality of enzymes to produce a
novel probiotic mixture rich in essential amino acids. It can also
be pretreated with a suitable cellulase or amylase enzyme or
enzymes, which degrades the soluble and insoluble fiber to produce
a novel probiotic mixture rich in digestible monosaccharide and
oligosaccharide units in another example.
[0052] In yet another method example, supercritical CO.sub.2 fluid
extraction is used on Salvia hispanica L. seed alone or in the
presence of a mixture of naturally available hydrophilic and
lipophilic antioxidants. It is possible to prepare a completely
defatted whole grain flour from pretreated pre-ground seeds of
Salvia hispanica L. The resulting gluten free flour provides a
unique blend of protein, insoluble and soluble fiber, along with
high levels of the minerals calcium, potassium, magnesium and
phosphorus.
[0053] The resulting flour can also be incorporated into beverages,
dietary supplement bars, nutritional bars, baked goods,
confectionary fillings, icings, processed meats, peanut butter,
jellies, bakery goods and the like as a delivery vehicle for
protein, soluble and insoluble fiber and minerals or as a dessicant
in food applications where excess water creates a formulation
problem.
[0054] In addition, the resulting defatted whole grain flour is
capable of re-absorbing and stabilizing relatively large quantities
of other lipophilic compounds providing a convenient vehicle for
delivery of these compounds in addition to protein soluble and
insoluble fiber and minerals as an ingredient in food, beverage and
dietary supplement based formulations. The defatted whole grain
flour can re-absorb lipophilic compounds of about 1 to about 25
percent of the weight of the defatted whole grain flour.
[0055] The resulting defatted whole grain flour exhibits the
ability to reabsorb large quantities of lipophilic as well as
hydrophilic additives, while exhibiting a pH dependent thixotropic
effect when subjected to aqueous environments. The defatted flour
is a novel food, beverage or dietary supplement ingredient delivery
vehicle for lipophilic and hydrophilic additives in the presence of
protein, fiber and minerals that are free of cyanogenic glycosides,
vitamin B antagonists, lignin and gluten.
Example 5
[0056] In another non-limiting example, the composition of matter
can be formed as a stable, completely defatted whole grain flour
derived from Salvia hispanica L. whole ground seed using a suitable
solvent which is free of cyanogenic glycosides, vitamin,
antagonists, gluten, and contains minerals, approximately 30% wt/wt
protein, approximately 30-40% insoluble fiber and 2-3% of
fructo-oligosaccarides.
[0057] It exhibits pH dependent thixotropic properties when admixed
in water bearing compositions. Lipophilic compounds can be
reabsorbed into the flour such as, for example, rosemary oil,
tocopherols, tocotrienols, carotenoids, seed oils, lipophilic
solvent extracted botanical oils, lipophilic food flavorings,
polyunsaturated fatty acid esters or other health or functional
hydrophilic compounds. It can be admixed with hydrophilic additives
re-absorbed into the flour such as, for example, hydrophilic
solvent extracts of botanicals, green tea extract, grape seed
extract, ascorbic acid, caffeine, mono and or polysaccharides,
gums, phospholipids, biopolymers, hydrophilic food flavorings or
other health or functional hydrophilic compounds.
[0058] In yet another aspect, the composition can be pretreated
with a suitable proteolytic enzyme or plurality of enzymes to
produce a probiotic mixture rich in essential amino acids. It can
be pretreated with a suitable enzyme or enzymes, which degrade the
soluble and insoluble fiber to produce a probiotic mixture rich in
digestible monosaccharide and oligosaccharide units.
[0059] In yet another aspect, the composition of matter is formed
as a a stable, defatted whole grain flour derived from Salvia
hispanica L. whole ground seed, using a suitable solvent, rich in
minerals and approximately 30% wt/wt protein, approximately 30-40%
insoluble fiber and about 2-3% of fructo-oligosaccarides free of
cyanogenic glycosides with vitamin B antagonists and gluten as a
delivery vehicle for the introduction of protein, soluble and
insoluble protein and minerals to foods, beverages and dietary
supplements, either alone or in combination with other additives,
to enrich the healthiness or functionality of the resulting
products. The composition of matter can be formed as a product in
beverage or protein shake "smoothie" form and enriched in protein,
fiber, and minerals. The final product can be a nutritional bar or
a dietary supplement bar enriched in protein, fiber, and minerals.
It can also be used with a confectionary filling or peanut butter
or jelly enriched in protein, fiber, minerals or an icing or
processed meat enriched in protein, fiber, minerals and a
controlled portion of ALA and LA. In another example, it can also
be used with a product such as a chocolate, pectin or gelatin based
confectionary or dietary supplement whose inner filling, outer
shell or integrated composition is enriched in protein, fiber, and
minerals. The product can also be used with a pasta enriched in
protein, fiber, and minerals.
[0060] This application is related to copending patent applications
entitled, "CHIA SEED COMPOSITION," which is filed on the same date
and by the same assignee and inventors, the disclosure which is
hereby incorporated by reference.
[0061] Many modifications and other embodiments of the invention
will come to the mind of one skilled in the art having the benefit
of the teachings presented in the foregoing descriptions and the
associated drawings. Therefore, it is understood that the invention
is not to be limited to the specific embodiments disclosed, and
that modifications and embodiments are intended to be included
within the scope of the appended claims.
* * * * *
References