WO1997007811A1 - A novel use of soy molasses - Google Patents

A novel use of soy molasses Download PDF

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Publication number
WO1997007811A1
WO1997007811A1 PCT/IL1996/000076 IL9600076W WO9707811A1 WO 1997007811 A1 WO1997007811 A1 WO 1997007811A1 IL 9600076 W IL9600076 W IL 9600076W WO 9707811 A1 WO9707811 A1 WO 9707811A1
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Prior art keywords
soy molasses
soybean
molasses
soy
well
Prior art date
Application number
PCT/IL1996/000076
Other languages
French (fr)
Inventor
Daniel Chajuss
Original Assignee
Daniel Chajuss
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Daniel Chajuss filed Critical Daniel Chajuss
Priority to AU66673/96A priority Critical patent/AU6667396A/en
Publication of WO1997007811A1 publication Critical patent/WO1997007811A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae

Definitions

  • This invention relates to a novel use of soy molasses.
  • the soybean contains various minor constituents that were held in the past to be presumably deleterious anti-nutrients. This presumption, however, has been recently refuted and the minor soybean constituents, are now considered to be highly beneficial and essential phytochemicals for the prevention and amelioration of certain diverse and variant pathological conditions. These minor soybean constituents are today carefully thought about as benign and medicating pharmaceutical nutrients labeled as "nutraceuticals”.
  • the soybean nutraceuticals are components like the phytoestrogens isoflavones, such as genistein and daidzein; saponins; soy phytosterols; phytates; phospholipids; the low molecular weight protease inhibitor "Birk-Bowman” trypsin and chemotrypsin inhibitor; phenolic acids, et cetera. It is now generally ascertained that the above mentioned phytochemicals of the soybean are very useful nutraceuticals for the prevention and amelioration of pathological conditions in at least such different cases as cancer, osteoporosis, reduction of prostate hypertrophy, reduction of high cholesterol levels, et cetera.
  • the benign effects of these soybean phytochemical or nutraceutical components abound in the literature and are reviewed by Messina M. et al. "The Simple Soybean and your Health", Avery Publication Group, Garden City Park, NY. (1994); Mindel E., “Soy Miracle”, Simon and Schuster, NY. (1995), and others.
  • the soybean also includes the oligosugars stachyose and raffinose.
  • Soy molasses is a low cost material used almost exclusively as an inexpensive animal feed ingredient. Although some endeavors were made to extract and isolate oligosugars from soy molasses, no attempts were ever been made to use soy molasses, because of its composition and unique combination, as such, as a complete composite of the various soybean nutraceuticals, in addition to its oligosugars, to prevent and ameliorate diverse and variant pathological conditions as well as to provide for general well-being.
  • the present invention is based on my discovery that soy molasses, being a complete composite of the benign soybean phytochemical nutraceutical components in addition to soybean oligosugars, can thus have a novel use for the purpose of prevention and amelioration of diverse and variant pathological conditions as well as to provide for general well-being, in ways and modes as shall be hereinafter described.
  • Soy molasses is produced according to my Israel Patent No. 19168 by an aqueous alcohol extraction of defatted soybean material, such as defatted soybean flakes, with a warm aqueous alcohol, such as aqueous ethanol, aqueous isopropanol or aqueous methanol. Thereafter the alcohol and some of the water, as is desired, are removed by such methods as evaporation, distillation, steam stripping, et cetera, to obtain essentially alcohol free, soy molasses with desired moisture content.
  • aqueous alcohol such as aqueous ethanol, aqueous isopropanol or aqueous methanol.
  • Soy molasses being a soybean product removed from, practically free of, and undiluted with, the major components of the soybean that are: the storage proteins of the soybean, the soybean oil, the soybean polysaccharides and the soybean fiber material, is thus virtually a concentrated composite source of substantially all the "minor" soybean phytochemical nutraceutical components.
  • the soy molasses contains along with the oligosugars stachyose and raffinose, the phytoestrogens isoflavones: genistein and daidzein, and other soybean isoflavones, sapoinns, phytosterols, phytates, the Birk-Bowman trypsin and chemotrypsin inhibitor, phospholipids, and phenolic acids.
  • Soy molasses can consequently be considered as an enriched composite source of the recognized soybean constituents that are beneficial for prevention and amelioration of various pathological conditions and thus can therefore, as I discovered, have a novel use, never heretofore contemplated, for prevention and amelioration of diverse and variant pathological conditions as well as to provide for general well-being.
  • Another object of the invention is to provide a novel use for soy molasses, being an inexpensive composite source of all the recognized soybean phytochemical nutraceutical constituents, for prevention and amelioration of divers and variant pathological conditions as well as to provide for general well-being.
  • Yet another object of the invention is to provide a novel use for soy molasses, for prevention and amelioration of diverse and variant pathological conditions as well as to provide for general well-being, by various means, including the use of the soy molasses, for the object of this invention, as an inert or a functional food ingredient.
  • This invention provides for a novel use, of soy molasses, a low cost material used almost exclusively as an inexpensive animal feed ingredient, for prevention and amelioration of divers and variant pathological conditions as well as to provide for general well-being.
  • Soy molasses never before used or contemplated to be used, as such, as a composite for prevention and amelioration of divers and variant pathological conditions as well as to provide for general well-being, is an aggregate of various soybean phytochemical nutraceuticals as well as of soybean oligosugars.
  • the purpose of this invention can be accomplished in various ways and modes as shall be hereinafter detailed. DETAILED DESCRIPTION OF THE INVENTION
  • This invention is based on the discovery that the soy molasses, being a distinct composite source of the recognized benign soybean phytochemical nutraceuticals constituents: phytoestrogens such as the isoflavones genistein and daidzein, and other isoflavones, saponins, the low molecular weight protease inhibitor Birk-Bowman trypsin and chemotrypsin inhibitor, phytosterols, phytate, various lipids largely phospholipids, phenolic acids, et cetera, along with the soybean oligosugars stachyose and raffinose, can have a novel use for prevention and amelioration of divers and variant pathological conditions as well as to provide general well being, because of its special composition.
  • phytoestrogens such as the isoflavones genistein and daidzein, and other isoflavones, saponins, the low molecular weight protease inhibitor Birk-Bowman
  • soy molasses can be taken orally as a syrup or as a practically dried product, with or without various additives such as sweeteners, flavors, flavor masking agents, anti-caking agents, drug and physically active ingredients, anti foams, fillers, binders, preservatives, et cetera.
  • the soy molasses having a typical sweet-bitter taste, can be taken orally in a capsule, a pill, a caplet, or a tablet form, with or without various additives or coatings.
  • soy molasses can be used, for the purpose of this invention, as an inert or as a functional food ingredient, by adding and admixing the soy molasses to many and various processed food products, including baked products, for instance, baked "dark” or “brown” type breads, in which it also provides satisfactory brown color, characteristic sweet flavor and improved baking qualities, as well as providing benign soy nutraceutical constituents.
  • the soy molasses can be used in a novel way as a composite source of the various phytochemical nutraceutical components as well as of the oligosugars of the soybean.
  • This invention does not limit the lower or the upper daily intake levels of the soy molasses.
  • Soybean products make foods that are generally regarded as safe and the soy molasses is basically a derived edible soy product. Even a small daily consumption of a few grams or less may prove useful. And though no upper limits have been ascertained, it would make a good sense to be cautious and not to exceed the daily intake beyond the amount that is well tolerated by the consuming individual.
  • Dehydrated soy molasses made according to Israel Patent No. 19168, dried to 5 percent moisture, was encapsulated in gelatin capsules, containing 500 mg of dehydrated soy molasses per each capsule.
  • the capsules given to be tried to volunteer individuals, were easily taken and ingested and no particular difficulties were noticed by individuals consuming one to two capsules, one to three times daily, for long periods of time exceeding several months.
  • Baking tests were made with two standard white bread, straight-dough formulas, one as a control formula consisting of warm water, patent wheat flour, salt, sugar and yeast, and another one as a test formula with identical ingredients and quantities but with an addition of 4 percent soy molasses having 30% moisture.
  • the dough was mixed on the firm side, fermented for 4 hours, divided, proofed for 15 minutes and baked for 35 minutes at 230°C. Both the control bread and the test bread were of satisfactory quality.
  • the control bread was similar to a normal quality standard white bread.
  • the test bread containing soy molasses had a typical sweet flavor and aroma and an agreeable brown color.
  • test bread had a better volume, a smoother crust break, an even cell structure with smaller thin-walled cells and softer and velvety texture than the control bread.
  • the test bread containing soy molasses was considered by an expert panel to have a better appearance and preferred eating qualities than the control bread.
  • soy molasses as a composite of soybean nutraceuticals for prevention and amelioration of pathological conditions and for provision of well-being, without departing from the spirit of the invention, on condition that the fundamental principle of novel use of soy molasses, being a composite source of soybean phytochemical nutraceucicals in addition to soybean oligosugars, as set forth above is followed.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Botany (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Agronomy & Crop Science (AREA)
  • Biotechnology (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The present invention relates to a novel use of soy molasses, a low cost material, for the prevention and amelioration of divers and variant pathological conditions and for the provision of general well-being. Soy molasses is an aggregate of various soybean phytochemical nutraceuticals as well as soybean oligosugars. Soy molasses is produced by an aqueous alcohol extraction of defatted soybean material. Thereafter the alcohol and some of the water, as is desired, are removed.

Description

A NOVEL USE OF SOY MOLASSES
FIELD OF THE INVENTION This invention relates to a novel use of soy molasses.
BACKGROUND OF THE INVENTION
The soybean contains various minor constituents that were held in the past to be presumably deleterious anti-nutrients. This presumption, however, has been recently refuted and the minor soybean constituents, are now considered to be highly beneficial and essential phytochemicals for the prevention and amelioration of certain diverse and variant pathological conditions. These minor soybean constituents are today carefully thought about as benign and medicating pharmaceutical nutrients labeled as "nutraceuticals". The soybean nutraceuticals are components like the phytoestrogens isoflavones, such as genistein and daidzein; saponins; soy phytosterols; phytates; phospholipids; the low molecular weight protease inhibitor "Birk-Bowman" trypsin and chemotrypsin inhibitor; phenolic acids, et cetera. It is now generally ascertained that the above mentioned phytochemicals of the soybean are very useful nutraceuticals for the prevention and amelioration of pathological conditions in at least such different cases as cancer, osteoporosis, reduction of prostate hypertrophy, reduction of high cholesterol levels, et cetera. The benign effects of these soybean phytochemical or nutraceutical components abound in the literature and are reviewed by Messina M. et al. "The Simple Soybean and your Health", Avery Publication Group, Garden City Park, NY. (1994); Mindel E., "Soy Miracle", Simon and Schuster, NY. (1995), and others. The soybean also includes the oligosugars stachyose and raffinose. These oligosugars, though they are not formally considered as phytochemical nutraceuticals, are non-digestible by the human digestive enzymes, promote growth of bifidobacteria and thus play an important role in promoting health of the colon and general well-being (Mitsuoka T., Recent Trends in Research on Intestinal Flora. Bifidobacteria Microflora 1:3-24, 1982). Soy molasses is an industrial aqueous alcohol soybean solubles product, manufactured as a matter of course in accordance to the teachings of my patent, Israel Pat. No. 19168 for a "Process for the
Production of Molasses-Like Syrup" Soy molasses is a low cost material used almost exclusively as an inexpensive animal feed ingredient. Although some endeavors were made to extract and isolate oligosugars from soy molasses, no attempts were ever been made to use soy molasses, because of its composition and unique combination, as such, as a complete composite of the various soybean nutraceuticals, in addition to its oligosugars, to prevent and ameliorate diverse and variant pathological conditions as well as to provide for general well-being.
The present invention is based on my discovery that soy molasses, being a complete composite of the benign soybean phytochemical nutraceutical components in addition to soybean oligosugars, can thus have a novel use for the purpose of prevention and amelioration of diverse and variant pathological conditions as well as to provide for general well-being, in ways and modes as shall be hereinafter described.
Soy molasses is produced according to my Israel Patent No. 19168 by an aqueous alcohol extraction of defatted soybean material, such as defatted soybean flakes, with a warm aqueous alcohol, such as aqueous ethanol, aqueous isopropanol or aqueous methanol. Thereafter the alcohol and some of the water, as is desired, are removed by such methods as evaporation, distillation, steam stripping, et cetera, to obtain essentially alcohol free, soy molasses with desired moisture content. Soy molasses being a soybean product removed from, practically free of, and undiluted with, the major components of the soybean that are: the storage proteins of the soybean, the soybean oil, the soybean polysaccharides and the soybean fiber material, is thus virtually a concentrated composite source of substantially all the "minor" soybean phytochemical nutraceutical components. The soy molasses contains along with the oligosugars stachyose and raffinose, the phytoestrogens isoflavones: genistein and daidzein, and other soybean isoflavones, sapoinns, phytosterols, phytates, the Birk-Bowman trypsin and chemotrypsin inhibitor, phospholipids, and phenolic acids. Soy molasses can consequently be considered as an enriched composite source of the recognized soybean constituents that are beneficial for prevention and amelioration of various pathological conditions and thus can therefore, as I discovered, have a novel use, never heretofore contemplated, for prevention and amelioration of diverse and variant pathological conditions as well as to provide for general well-being.
It is the object of the present invention to provide a novel use of soy molasses to prevent and ameliorate diverse and variant pathological conditions as well as to provide for general well-being.
Another object of the invention is to provide a novel use for soy molasses, being an inexpensive composite source of all the recognized soybean phytochemical nutraceutical constituents, for prevention and amelioration of divers and variant pathological conditions as well as to provide for general well-being.
Yet another object of the invention is to provide a novel use for soy molasses, for prevention and amelioration of diverse and variant pathological conditions as well as to provide for general well-being, by various means, including the use of the soy molasses, for the object of this invention, as an inert or a functional food ingredient.
SUMMARY OF THE INVENTION
This invention provides for a novel use, of soy molasses, a low cost material used almost exclusively as an inexpensive animal feed ingredient, for prevention and amelioration of divers and variant pathological conditions as well as to provide for general well-being. Soy molasses, never before used or contemplated to be used, as such, as a composite for prevention and amelioration of divers and variant pathological conditions as well as to provide for general well-being, is an aggregate of various soybean phytochemical nutraceuticals as well as of soybean oligosugars. The purpose of this invention can be accomplished in various ways and modes as shall be hereinafter detailed. DETAILED DESCRIPTION OF THE INVENTION
This invention is based on the discovery that the soy molasses, being a distinct composite source of the recognized benign soybean phytochemical nutraceuticals constituents: phytoestrogens such as the isoflavones genistein and daidzein, and other isoflavones, saponins, the low molecular weight protease inhibitor Birk-Bowman trypsin and chemotrypsin inhibitor, phytosterols, phytate, various lipids largely phospholipids, phenolic acids, et cetera, along with the soybean oligosugars stachyose and raffinose, can have a novel use for prevention and amelioration of divers and variant pathological conditions as well as to provide general well being, because of its special composition.
The novel use of soy molasses, for the purpose of this invention, can be accomplished in various ways and modes. The soy molasses can be taken orally as a syrup or as a practically dried product, with or without various additives such as sweeteners, flavors, flavor masking agents, anti-caking agents, drug and physically active ingredients, anti foams, fillers, binders, preservatives, et cetera. Preferably the soy molasses, having a typical sweet-bitter taste, can be taken orally in a capsule, a pill, a caplet, or a tablet form, with or without various additives or coatings. Furthermore the soy molasses can be used, for the purpose of this invention, as an inert or as a functional food ingredient, by adding and admixing the soy molasses to many and various processed food products, including baked products, for instance, baked "dark" or "brown" type breads, in which it also provides satisfactory brown color, characteristic sweet flavor and improved baking qualities, as well as providing benign soy nutraceutical constituents. The soy molasses can be used in a novel way as a composite source of the various phytochemical nutraceutical components as well as of the oligosugars of the soybean.
This invention does not limit the lower or the upper daily intake levels of the soy molasses. Soybean products make foods that are generally regarded as safe and the soy molasses is basically a derived edible soy product. Even a small daily consumption of a few grams or less may prove useful. And though no upper limits have been ascertained, it would make a good sense to be cautious and not to exceed the daily intake beyond the amount that is well tolerated by the consuming individual.
The invention will be illustrated by the following non-limiting examples.
EXAMPLE I
Dehydrated soy molasses, made according to Israel Patent No. 19168, dried to 5 percent moisture, was encapsulated in gelatin capsules, containing 500 mg of dehydrated soy molasses per each capsule. The capsules, given to be tried to volunteer individuals, were easily taken and ingested and no particular difficulties were noticed by individuals consuming one to two capsules, one to three times daily, for long periods of time exceeding several months.
EXAMPLE II
Baking tests were made with two standard white bread, straight-dough formulas, one as a control formula consisting of warm water, patent wheat flour, salt, sugar and yeast, and another one as a test formula with identical ingredients and quantities but with an addition of 4 percent soy molasses having 30% moisture. The dough was mixed on the firm side, fermented for 4 hours, divided, proofed for 15 minutes and baked for 35 minutes at 230°C. Both the control bread and the test bread were of satisfactory quality. The control bread was similar to a normal quality standard white bread. The test bread containing soy molasses had a typical sweet flavor and aroma and an agreeable brown color. The test bread had a better volume, a smoother crust break, an even cell structure with smaller thin-walled cells and softer and velvety texture than the control bread. The test bread containing soy molasses was considered by an expert panel to have a better appearance and preferred eating qualities than the control bread.
It will be understood from the above description and examples that there is an almost infinite number of variations and modes to provide for a novel use of soy molasses as a composite of soybean nutraceuticals for prevention and amelioration of pathological conditions and for provision of well-being, without departing from the spirit of the invention, on condition that the fundamental principle of novel use of soy molasses, being a composite source of soybean phytochemical nutraceucicals in addition to soybean oligosugars, as set forth above is followed.

Claims

1. A soy molasses for the prevention and amelioration of divers and variant pathological conditions and for provision of general well-being.
2. A soy molasses according to claim 1 wherein the soy molasses is in a form of a syrup or in a form of a virtually dried material, with or without various additives such us sweeteners, flavors, flavor masking agents, anti-caking agents, drug and physically active ingredients, anti foams, fillers, binders, preservatives, et cetera.
3. A soy molasses according to claims 1 and 2 wherein the soy molasses is used as a capsule, a pill, a caplet, or as a tablet, with or without suitable additives or coatings.
4 A soy molasses according to claims 1 and 2 wherein the soy molasses is used by adding and admixing the soy molasses to processed food products, including baked food products.
5. A novel use of soybean molasses as a composite source of the soybean phytochemical nutraceutical components along with the oligosugars of the soybean
PCT/IL1996/000076 1995-08-30 1996-08-07 A novel use of soy molasses WO1997007811A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU66673/96A AU6667396A (en) 1995-08-30 1996-08-07 A novel use of soy molasses

Applications Claiming Priority (2)

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IL115110 1995-08-30
IL11511095A IL115110A (en) 1995-08-30 1995-08-30 Soy molasses

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WO1997007811A1 true WO1997007811A1 (en) 1997-03-06

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Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2753050A1 (en) * 1996-08-21 1998-03-13 Chajuss Daniel MODIFIED SOY MIXTURE
US5855892A (en) * 1997-09-19 1999-01-05 Potter; Susan M. Method for decreasing LDL-cholesterol concentration and increasing HDL-cholesterol concentration in the blood to reduce the risk of atherosclerosis and vascular disease
EP0906761A2 (en) * 1997-10-02 1999-04-07 Archer-Daniels-Midland Company Method of preparing and using phytochemicals
US5919921A (en) * 1996-06-11 1999-07-06 Protein Technologies International, Inc. Recovery of isoflavones from soy molasses
US5952374A (en) * 1997-09-29 1999-09-14 Protein Technologies International, Inc. Method for inhibiting the development of Alzheimer's disease and related dementias- and for preserving cognitive function
US6015785A (en) * 1996-04-12 2000-01-18 Protein Technologies International, Inc. Aglucone isofavone enriched vegetable protein extract and isolate and process for producing
EP0993781A1 (en) * 1998-10-13 2000-04-19 Societe Des Produits Nestle S.A. Improving immune function
US6083553A (en) * 1998-06-05 2000-07-04 Protein Technologies International, Inc. Recovery of isoflavones from soy molasses
US6132795A (en) * 1998-03-15 2000-10-17 Protein Technologies International, Inc. Vegetable protein composition containing an isoflavone depleted vegetable protein material with an isoflavone containing material
EP1060744A1 (en) * 1998-03-06 2000-12-20 Meijiseika Kaisha Ltd. Preventives/remedies for osteoporosis
US6391310B1 (en) 1996-03-13 2002-05-21 Archer Daniels Midland Company Method of preparing and using isoflavones for the treatment of neurological symptoms
US6509043B1 (en) 1998-11-25 2003-01-21 Nutri Pharma Asa Composition comprising soy protein, dietary fibres and a phytoestrogen compound and use thereof in the prevention and/or treatment of pulmonary diseases
US6521282B1 (en) 1996-08-09 2003-02-18 Protein Technologies International, Inc. Aglucone isoflavone enriched vegetable flour and grit
US6544566B1 (en) 1999-04-23 2003-04-08 Protein Technologies International, Inc. Composition containing plant sterol, soy protein and isoflavone for reducing LDL cholesterol
US6579561B2 (en) 1996-08-09 2003-06-17 Protein Technologies International, Inc. Aglucone isoflavone enriched vegetable flour and vegetable grit and process for making the same from a vegetable material containing isoflavone
US6608111B1 (en) 1998-06-23 2003-08-19 Southern Illinois University Office Of Research, Development And Administration Method for treating or preventing prostatic conditions
US6630178B1 (en) 1998-11-25 2003-10-07 Nutri Pharma Asa Composition comprising soy protein, dietary fibres and a phytoestrogen compound and use thereof in the prevention and/or treatment of cardiovascular diseases
US6913771B2 (en) * 2002-01-09 2005-07-05 Oladur, Ltd Process for the production of soybean sugars and the product produced thereof
US7285297B1 (en) 1999-04-23 2007-10-23 Archer-Daniels-Midland Company Method of reducing low density liproprotein cholesterol concentration

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GB831306A (en) * 1955-01-13 1960-03-30 British Soya Products Ltd Improvements in processes for the production of baker's dough
JPS6130593A (en) * 1984-07-20 1986-02-12 Pelican:Kk Method of extracting saponin component from soybeam hypocotyl
JPS6210018A (en) * 1985-07-04 1987-01-19 Oruto Bioka Kenkyusho:Kk Composition for suppressing obesity
US4902673A (en) * 1985-12-27 1990-02-20 The Calpis Food Industry Co., Ltd. Enhancing growth of bifidobacteria using soybean extract
JPH02188598A (en) * 1989-01-17 1990-07-24 Nippon Mektron Ltd Production of soyasaponin i
JPH05170756A (en) * 1991-12-20 1993-07-09 Kikkoman Corp Production of isoflavone compound
JPH06100583A (en) * 1992-09-22 1994-04-12 Abo Sadakichi Soybean saponin and method for isolation and purification thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB831306A (en) * 1955-01-13 1960-03-30 British Soya Products Ltd Improvements in processes for the production of baker's dough
JPS6130593A (en) * 1984-07-20 1986-02-12 Pelican:Kk Method of extracting saponin component from soybeam hypocotyl
JPS6210018A (en) * 1985-07-04 1987-01-19 Oruto Bioka Kenkyusho:Kk Composition for suppressing obesity
US4902673A (en) * 1985-12-27 1990-02-20 The Calpis Food Industry Co., Ltd. Enhancing growth of bifidobacteria using soybean extract
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