VEGETABLE HEALTH DRINK

Abstract

An oat based vegetable health drink comprises or substantially consists of carbohydrate of high glycemic index (GI) from oats, inherent oat protein, -glucan, potato protein or other protein of vegetable origin of a composition similar to that of potato protein, and water but does not contain any of: protein of animal origin, trimethylglycine, hydrocolloid other than -glucan. Also disclosed is a method of promoting muscle glycogen recovery upon physical exertion by administration of a glycogen recovery efficient amount of the health drink in close timely proximity of the exertion.

Claims

1. Oat-based vegetable health drink comprising or substantially consisting of carbohydrate of high glycemic index (GI) , inherent oat protein, -glucan, potato protein or other protein of vegetable origin of a composition similar to that of potato protein, and water but which does not contain any of: protein of animal origin, trimethylglycine , hydrocolloid other than -glucan, wherein the carbohydrate of high GI is a mixture of disaccharides, in particular maltose, and low-molecular weight oligosaccharides obtained or obtainable by enzymatic degradation of an oats source.

2. The drink of claim 1, wherein the carbohydrate of high GI is a mixture of maltose and of low molecular weight oligosaccharides containing little or no glucose.

3. The drink of claim 2, containing glucose in an amount of less than 2% by weight of total solids.

4. The drink of claim 2, containing glucose in an amount of less than 1% by weight of total solids.

5. The drink of claim 1,

6. The drink of claim 5, wherein the oats source is oat meal of which the -glucanase content has been substantially reduced, such as to less than 20% or less than 10% or less than 5% of the original content, or eliminated.

7. The drink of claim 6, wherein the -glucanase content of the oats source has been reduced or eliminated by heat treatment.

8. The drink of claim 1, wherein the -glucan of the drink has been obtained by enzymatic degradation of the starch component of said oats source.

9. The drink of claim 8, wherein a-amylase or -amylase or a combination thereof have been used for degradation of starch.

10. The drink of claim 1, wherein in the vegetable protein is one containing by weight: lie, 4.0-7.0; Leu, 7.0-10.0 Val, 4.0-9.0; Lys, 5.0-8.0; Met 0.5-2.0; Phe, 5.0-8.0; Thr 3.0-6.0; Trp 0.5-2.0; His 1.0-3.0; Cys 1.0-3.0; Tyr 4.0-6.0; Ala 1.0 3.0; Arg 3.0-6.0; Asp +Asn, 10-15; Glu +Gin; 6.0-9.0; Gly 4.0-7.0; Pro 4.0-6.0; Ser 4.0-6.0; the total adding up to 100%.

11. The drink of claim 1, wherein protein of vegetable origin is potato protein.

12. The drink claim 1, wherein protein of vegetable origin is potato protein glycated with a reducing mono or di-saccharide or dextran or combinations thereof.

13. Vegetable health drink comprising, in % by weight: from 2% to 5% of potato protein; from 0.1 A to 0.4%, in particular from 0.2%-0.3% beta glucan; from 0,5% till 4,0% and up to 6% of vegetable oil; from 4% to 12% of maltose and low molecular weight polysaccharide; water up to 100%; but not comprising glucose in amount of >2% by weight.

14. The vegetable health drink of claim 13, comprising from 2% to 6% of vegetable oil; from 0% to 2% of dextrose; calcium salt selected from tri-calcium phosphate, di-calcium phosphate, calcium carbonate; sodium chloride; aroma.

15. A method of promoting muscle glycogen recovery upon physical exertion or of delaying physical exertion, comprising administration of a glycogen recovery efficient or physical exertion delaying amount of the health drink of claim 1 in close timely proximity of the physical exertion.

16. The method of claim 15, wherein administration occurs prior to the start of the activity resulting in physical exertion.

17. The method of claim 15, wherein administration occurs after the end of the activity resulting in physical exertion.

18. The method of claim 15, wherein administration occurs during the activity resulting in physical exertion.

19. The method of claim 15, wherein a glycogen recovery efficient or physical exertion delaying amount is >100 ml, in particular >200, such as 250 ml or more of the drink of claim 1.

Description

DESCRIPTION OF THE FIGURES

[0030] FIG. 1 is a diagram showing the viscosity of protein-enriched oat based drinks at pH 6.5;

[0031] FIG. 2 is a diagram showing the viscosity of protein-enriched oat based drinks at pH 6.5;

[0032] FIG. 3 is a diagram showing insulin levels (IU/mL) during an endurance test followed by a recovery period.

DESCRIPTION OF PREFERRED EMBODIMENTS

[0033] Potato protein for use in the invention is available from AVEBE U.A., Veendam, Netherlands under the trade name Solanic. Another supplier of potato protein is Karup Kartoffelfabrik A.m.b.A., Karup, Denmark. Beta-glucan for use in the invention (other than as a natural component of oat base) is available from Tate & Lyle Sweden AB, Kimstad, Sweden.

[0034] Examples 1-3 describe drinks for use in a clinical study. The drink in Example 1 is a drink according to the invention whereas the drinks of Examples 2 and 3 are for comparison only. The drinks of Examples 1-3 are calorie equivalent.

EXAMPLE 1

Vegetable Health Drink

[0035] A vegetable health drink of the invention was prepared by mixing the ingredients listed in Table 1 at room temperature.

[0036] The drink was compared in respect of muscle glycogen recovery upon physical exertion with the drinks of EXAMPLES 2 and 3.

TABLE-US-00002 TABLE 1 Vegetable health drink A of the invention Ingredient g/100 g (% by weight) Oat base, 11.5% dry matter 66.520 Water 27.500 Potato protein Solanic 300XP 2.400 Potato protein Solanic 300N 1.200 Rapeseed oil 0.900 Vanilla aroma 0.200 NaCl 0.100 Tri-calcium phosphate 0.094 Di-calcium phosphate 0.047 Calcium carbonate 0.188 Commercial fibre composition* 1.000 Total 100.000 *PromOat Beta Glucan, TATE & LYLE Oat Ingredients, Kimstad, Sweden. Nutritional data per 100 g: Energy 315 kcal/1319 kJ; fat 0.5 g; oat maltodextrin 56 g containing less than 0.5 g sugars; fibre (oat -glucan 35 g; protein 4 g; salt <70 mg.

EXAMPLE 2

Milk Drink of Same Carbohydrate, Protein, and Fat Content as the Health Drink of Example 1

[0037] For comparison with the health drink of the invention of Example 1 a milk drink was prepared by mixing the components listed in Table 2 at room temperature.

TABLE-US-00003 TABLE 2 Dairy milk drink Ingredient g/100 g (% by weight) Low lactose dairy milk 97.050 Rapeseed oil 0.500 Whey 0.150 Casein 0.600 Dextrose 1.500 Vanilla aroma 0.200 NaCl 0.100 Total 100.000

EXAMPLE 3

Maltodextrin Drink, Negative Control

[0038] For comparison with the health drink of the invention of Example 1 a maltodextrin drink was prepared by mixing the components listed in Table 3. It has the same energy content per volume as the potato protein drink of the invention of Example 1 and the low lactose milk drinks of Example 2 but does not comprise protein.

TABLE-US-00004 TABLE 3 Maltodextrin drink Ingredient g/100 g (% by weight) Water 90.500 Maltodextrin 3.800 Dextrose 2.000 Rapeseed oil 3.000 Vanilla aroma 0.200 Salt 0.100 Total 100.000

EXAMPLE 4

Comparative Muscle Glycogen Recovery Study

[0039] Exercise experiments performed on slightly active and overweight male subjects, age 20-40 years, BMI from 28 to 32. [0040] i) Pre-intervention test: Registration of 3 day food record, energy expenditure measurement by Actiheart device. Whole body DEXA scan performed on day 1 to determine body composition. Collection of blood samples and biopsy samples from vastus lateralis muscle. Test drink volume of 250 ml per consumption. [0041] ii) Initial exercise tests on separate days: [0042] a. Subject matching. Matching according to VO.sub.2max and training experience; subjects randomized into one of three groups: Oat based drink according to the invention, milk based drink, maltodextrin drink (control); [0043] b. First endurance test. Test drinks consumed 15 min prior to and directly after an endurance test at 70% VO.sub.2max for 90 min. Collection of blood samples before first drink, directly upon exercise, and after recovery periods of 60 min and 120 min (FIG. 3); [0044] c. Second endurance test. Performed at 80% VO.sub.2max until exhaustion. Test drinks consumed 15 min prior to exercise and directly after. Collection of blood samples before first drink, directly upon exercise, and after recovery periods of 60 min and 120 min. [0045] iii) Intervention period of 6 weeks' physical training comprising 3-4 weekly supervised and controlled biking and running sessions. Training load 60%-80% VO.sub.2max; training session length from 45 min to 90 min. Heart rate monitoring during sessions and adapting load accordingly. Nutrition and diet according to food intake guidelines. No food or other energy containing drink intake within 2 h from intake of test drink. The tests furthermore indicated that the drink according to the invention (Example 1) was as efficient and even better in regard of muscle glycogen recovery upon physical exertion as a health drink of same energy content and composition comprising protein from an animal source (Example 2) and more efficient than a drink of same energy content lacking protein (Example 3). During recovery after the endurance test the drink according to the invention produced significantly increased insulin levels at 1 h recovery in comparison with those produced by dairy milk. [0046] iv) Body composition, blood samples and VO.sub.2max were determined after intervention and the endurance tests repeated by following the same protocols as before intervention.

[0047] Table 3a illustrates the time consumed until physical exertion in the first endurance test. The drink according to the invention substantially extended the time period until physical exertion.

TABLE-US-00005 TABLE 3a Time to physical exertion in first performance test Number of Time (min), Std. Group Participants mean Deviation Std. Error Control 10 19.31 9.24 2.92 Oat drink 8 22.67 11.88 4.19 Dairy milk 10 11.36 3.41 3.42

EXAMPLE 5

Vegetable Health Drink B of the InventionApple/Green Tea/Spinach

[0048] To an oat base prepared by two-step enzymatic degradation with -amylase and -amylase from a suspension of 578 kg heat-treated oat meal in water (4170 kg) was admixed under stirring at 10 about 55 C. to 60 C. potato protein (Solanic 300XP, 125 kg, then Solanic 300N, 45 kg) followed by admixture of 750 kg of a mixture of apple juice, green tea and spinach juice. The product had a pH of about 6.3. Aqueous solutions of the commercially available potato proteins Solanic 300XP and Solanic 300N differ slightly in their pH; their mixture can varied to adjust the pH of the final product, here to pH 4.10.2, which is then pasteurized at about 105 C., cooled, and packed aseptically in sterile containers. The vegetable health drink so produced has a viscosity (sp2/60 rpm/25 C.2 C. of <50 cP (0.05 Pa.Math.s). The vegetable health drinks of the invention of a pH of 6-7 can be pasteurized at a temperature of about 140 C. for 4 sec-8 sec, and are then storage stable at room temperature if filled aseptically into TetraPak paper board containers. Drinks of a pH of about 5 can be pasteurized at a temperature of about 125 C. for storage at room temperature. It is preferable to use a pasteurization temperature of about 105 C. for slightly acidic drinks to be stored at refrigerator temperatures (about 5 C.)

EXAMPLE 6

Vegetable Health Drink C of the InventionRed Beets/Ginger

[0049] To an oat base prepared by two-step enzymatic degradation with -amylase and -amylase from a suspension of 578 kg heat-treated oat meal in water (4170 kg) was admixed under stirring at room temperature potato protein (Solanic 300XP, 125 kg, then Solanic 300N, 45 kg) followed by admixture of 600 kg of a mixture of a juice prepared by grinding red beets and ginger, and filtration of the obtained slurry. The mixture obtained after addition of red beets/ginger juice has a pH of about 6.3. Aqueous solutions of the commercially available potato proteins Solanic 300XP and Solanic 300N differ slightly in their pH; their mixture can varied to adjust the pH of the final product to pH 4.10.2 in the same manner as in Example 5. The vegetable health drink had a viscosity (sp2/60 rpm/25 C.2 C. of <50 cP (0.05 Pa.Math.s).

EXAMPLE 7

Shear Viscosity of Protein-Enriched Oat Drinks

[0050] Protein-enriched oat drinks of a final protein content of 5% by weight of dry matter were prepared by adding different vegetable protein isolates to oat drink (Oat drink containing 1 by weight of vegetable protein, that is, inherent oat protein stemming from the oats source from which the drink was prepared). Since all samples contain inherent (non-added) oat protein from the oat source of the drink reference to the inherent oat protein will be omitted in the following. The protein isolate sources included potato (Solanic 300N and Solanic 300XP, respectively), lentil (Ingredion Vitessence Pulse 2550), and pea (Nutralys S85F).

[0051] Sample preparation. The formulations of in Table 4 were immersed in a boiling water bath, the temperature of the bottle contents being controlled by thermometers. The bottles were removed 5 min after their content had reached 90 C., and cooled to room temperature by immersion in cold water. The content of each bottle was divided in half by transfer into pairs of glass tubes, the pH of which was adjusted by 5 M HCl and 2 M NaOH to 6.5 and 3.5, corr. to pH in a neutral drink as well with added fruit puree.

TABLE-US-00006 TABLE 4 Protein-enriched oat drink, total protein content of 5% by weight Formulation Added protein isolate Protein Mixed Protein isolate with Formulation, content added, g of Oatly total weight Source Brand g/100 g g blue (g) Potato Solanic 300N 93 4.3 95.7 100 Potato Solanic 300XP 93 4.3 95.7 100 Lentil Vitessence 55 7.3 92.7 100 2550 Pea Nutralys S85F 80 5.0 95.0 100

[0052] Viscosity measurements. Shear viscosity was measured with a rheometer with bob-cup geometry (Kinexus range, Malvern Instruments, UK). Settings included viscosity as a function of shear rate at 25 C., 7 points per decade. Samples where sediment was observed were gently re-suspended by slow stirring with a spoon and allowed to rest for 5 min before measurement. Values reported are shear viscosity as well as consistency index (m) and behavior index (n) calculated using the power-law model in the range of 0.1 to 20 s.sup.1. A behavior index of 1 indicates Newtonian behavior, one of <1 shear thinning, one of >1 shear thickening.

[0053] Results: Samples of pH 6.5. Shear viscosity (Pa.Math.s) over a shear rate range of from 0.1 s.sup.1 to 20 s.sup.1 is shown in FIG. 1. Potato had the lowest viscosity, followed by pea and lentil. The samples behaved like Newtonian fluids of shear rate independent viscosity. Consistency index (m) and behavior index (n-1) were calculated using the power-law model (Table 5).

[0054] Results: Samples of pH 3.5. Potato had the lowest viscosity, followed by pea and lentil (FIG. 2). The consistency index followed the same pattern, all samples displaying shear thinning behavior (Table 5).

TABLE-US-00007 TABLE 5 Power law model based average consistency index (m) and behavior index (n) values of oat drinks at pH 6.5 and 3.5 Sample m n R.sup.2 pH 6.5 Oat/potato 300N 0.219 0.279 0.995 Oat/potato 300XP 0.064 0.348 0.989 Oat/lentil 2.615 0.231 0.999 Oat/pea 0.407 0.169 0.993 pH 3.5 Oat/potato 300N 0.090 0.482 0.982 Oat/potato 300XP 0.032 0.546 0.980 Oat/lentil 0.312 0.318 0.987 Oat/pea 2.522 0.194 0.999