TR202017274A2 - OBTAINING PROTEIN FROM GROUND PISTACHIO AND USING LEFT POSAN AS A FUNCTIONAL FOOD ADDITIVE - Google Patents
OBTAINING PROTEIN FROM GROUND PISTACHIO AND USING LEFT POSAN AS A FUNCTIONAL FOOD ADDITIVE Download PDFInfo
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- TR202017274A2 TR202017274A2 TR2020/17274A TR202017274A TR202017274A2 TR 202017274 A2 TR202017274 A2 TR 202017274A2 TR 2020/17274 A TR2020/17274 A TR 2020/17274A TR 202017274 A TR202017274 A TR 202017274A TR 202017274 A2 TR202017274 A2 TR 202017274A2
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 40
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 40
- 239000002778 food additive Substances 0.000 title claims abstract description 14
- 235000013376 functional food Nutrition 0.000 title claims abstract description 7
- 235000003447 Pistacia vera Nutrition 0.000 title 1
- 240000006711 Pistacia vera Species 0.000 title 1
- 235000020233 pistachio Nutrition 0.000 title 1
- 241001553178 Arachis glabrata Species 0.000 claims abstract description 28
- 235000020232 peanut Nutrition 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 15
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims abstract description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910001868 water Inorganic materials 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 10
- 235000018262 Arachis monticola Nutrition 0.000 claims description 10
- 235000015872 dietary supplement Nutrition 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 3
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims description 2
- 239000004131 EU approved raising agent Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 235000005985 organic acids Nutrition 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 239000006072 paste Substances 0.000 claims 1
- 150000002989 phenols Chemical class 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 abstract description 3
- 239000005417 food ingredient Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 9
- 239000000243 solution Substances 0.000 description 7
- 239000013589 supplement Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 230000001419 dependent effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000005428 food component Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000013348 organic food Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015504 ready meals Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Buluş, yer fıstığından isoelektrik pH yöntemi kullanılarak proteinlerin elde edilmesini ve ayrıca işlem sonucunda kalan posanın gıda katkı maddesi ve fonksiyonel gıda bileşeni olarak kullanılması ile ilgilidir. Buluş özellikle yer fıstığından, su ve sodyum hidroksit, potasyum hidroksit, kalsiyum karbonat, sodyum karbonat gibi pH yükseltici ajanlar eklenip, karıştırılarak özütün elde edilmesi ve dekantör aracılığıyla ayrıştırılan özütten, posa ve izole bitkisel proteinlerin elde edilmesi ile ilgilidir.The invention relates to obtaining proteins from peanuts by using the isoelectric pH method and also using the pulp remaining as a food additive and functional food ingredient. In particular, the invention relates to obtaining extract from peanuts by adding water and pH increasing agents such as sodium hydroxide, potassium hydroxide, calcium carbonate, sodium carbonate, mixing them, and obtaining pulp and isolated vegetable proteins from the extract separated by means of a decanter.
Description
TARIFNAME YER FISTIGINDAN PROTEIN ELDESI VE GERIYE KALAN POSANIN FONKSIYONEL GIDA KATKI MADDESI OLARAK KULLANILMASI TEKNIK ALAN Bulus, yerfistigindan isoelektrik pH yöntemi kullanilarak proteinlerin elde edilmesini ve ayrica islem sonucunda kalan posanin gida katki maddesi ve fonksiyonel gida bileseni olarak kullanilmasi ile ilgilidir. DESCRIPTION FUNCTIONAL FOOD ADDITIVE TO OBTAIN PROTEIN FROM PEASTEN AND REMAIN FRUIT USING AS AN INGREDIENT TECHNICAL FIELD The invention is to obtain proteins from peanuts using the isoelectric pH method and also The remaining fiber as a food additive and functional food component relates to its use.
Bulus özellikle; yer fistigina, su ve sodyum hidroksit, potasyum hidroksit, calcium carbonat, sodyum karbonat gibi pH yükseltici ajanlar eklenip, karistirilarak 1:10 su oraninda özütün elde edilmesi ve dekantör araciligiyla ayristirilan özütten, posa ve protein zengini solüsyonun ayri ayri elde edilmesi ile ilgilidir. The invention especially; ground fistigina, water and sodium hydroxide, potassium hydroxide, calcium carbonate, By adding pH increasing agents such as sodium carbonate and mixing, the extract is obtained at a ratio of 1:10 to water. The pulp and protein-rich solution is separated from the extract separated by the decanter. is related to the acquisition.
TEKNIGIN BILINEN DURUMU Gida katkilari/takviyeleri sagliginizi en iyi düzeye çikarmak için gerekli vitamin, mineral ve diger önemli besin ögelerini günlük Önerilen düzeyde alabilmenizin etkili bir yoludur. Zorunlu yasam kosullari, organik yiyeceklere ulasim imkaninin az olmasi ve alerji/intolerans durumlari nedeniye bazi yiyeceklerin diyetten çikarilmasi gibi etmenlerden dolayi her zaman tüm besin ögelerini almamiz mümkün olmamaktadir. Diyetinizi gida takviyeleri ile destekleyebilirsiniz. KNOWN STATE OF THE TECHNIQUE Food additives/supplements provide essential vitamins, minerals and other nutrients to optimize your health. It is an effective way to get important nutrients at the daily Recommended level. forced living conditions, lack of access to organic food, and allergy/intolerance situations always all nutrients due to factors such as the removal of certain foods from the diet It is not possible for us to receive items. You can supplement your diet with food supplements.
Burada sunu da belirtilmelidir ki gida takviyesi üretimi ile dogal yiyeceklerin yerini almak hedeflenmemektedir. Günümüzün gida takviyeleri; vitamin, mineral, amino asit, enzim, bitki tohumlari ve diger pek çok besin bilesenini bir arada içermektedir. Bu takviyeler geleneksel tablet, kapsül, tozlar ve sivi formlar, baska ürünlere eklenen takviyeler olmak üzere çok farkli seçenekte karsimiza çikmaktadir. It should also be mentioned here that with the production of food supplements, it is necessary to replace natural foods. is not targeted. Today's food supplements; vitamins, minerals, amino acids, enzymes, herbs It contains seeds and many other nutritional components together. These supplements are traditional tablets, capsules, powders and liquid forms, supplements added to other products. appears in the option.
Mevcut teknikte yer fistigindan pH bagimli izoelektrik nokta yöntemi kullanilarak yer fistigi proteinlerin yüksek verimde elde edilmesi ve elde edilen proteinlerin gidalarda kullanimlarinin saglanmasi bugüne kadar yapilmamistir. Elde edilecek yer fistigi proteinlerinin gidalarin protein degerlerinin arttirilmasinda kullanilmasi ve ayrica haricen protein destegi olarak kullanilmasi söz konusudur. Ülkemizde bu tarzda uygulamalar bulunmamaktadir. Ayrica islem sonrasinda yer fistigindan elde edilen posanin da fonksiyonel gida katki maddesi olarak kullanilmasi söz konusudur. In the current technique, peanuts are harvested using the pH-dependent isoelectric point method from peanuts. obtaining proteins in high efficiency and using the obtained proteins in foods provision has not been made to date. of peanut proteins to be obtained to be used to increase protein values and also as an external protein supplement is to be used. There are no such practices in our country. In addition, the transaction Afterwards, the pulp obtained from peanuts is also used as a functional food additive. is to be used.
Sonuç olarak, mevcut teknikte var olan yukarida belirtilen problemlerin çözümü için, yeni bir ekonomik, kullanisli bir yer fistigi proteinli gida katkisi/takviyesine duyulan gereksinim ve mevcut çözümlerin yetersizligi ilgili teknik alanda bir gelistirme yapmayi zorunlu kilmistir. As a result, for the solution of the above-mentioned problems existing in the current art, a new the need for an economical, useful peanut protein food additive/supplement, and The inadequacy of existing solutions has made it necessary to make an improvement in the relevant technical field.
BULUSUN AMACI Mevcut bulus yukarida bahsedilen dezavantajlari ortadan kaldirmak ve ilgili teknik alana yeni avantajlar getirmek üzere gelistirilen yer fistigindan isoelektrik pH yöntemi kullanilarak proteinlerin elde edilmesini ve ayrica islem sonucunda kalan posanin gida katki maddesi ve fonksiyonel gida bileseni olarak kullanilmasi ile ilgilidir. OBJECTIVE OF THE INVENTION The present invention is intended to eliminate the above mentioned disadvantages and to introduce new technologies into the relevant technical field. using the isoelectric pH method from peanuts, which was developed to bring advantages obtaining the proteins and also the remaining pulp as a result of the processing as a food additive and related to its use as a functional food ingredient.
Bulusun en önemli amaci, yer fistigindan yesil sentez yoluyla (yani gidaya uyumlu olmayan kimyasallar kullanmayarak) pH bagimli izoelektrik ayrimdan faydalanarak proteinlerin elde edilmesidir. Elde edilecek ürün en az %80 saflikta protein içermektedir. Izole Bitkisel Protein gida alaninda olarak kullanimi söz konusudur. The most important object of the invention is the green synthesis from peanuts (i.e. non-food compatible). without using chemicals) to obtain proteins by utilizing pH-dependent isoelectric separation. is to be done. The product to be obtained contains at least 80% pure protein. Isolated Vegetable Protein It is used in the field of food.
Bulusun diger bir amaci, yer fistigindan protein alinmasi sonrasinda elde edilen yer fistigi posasinin da gida katki maddesi olarak kullanilmasidir. Dengeli bir gida bilesen içerigine sahiptir. Yüksek lif, karbonhidrat ve protein içermektedir. Another aim of the invention is to obtain peanuts after taking protein from peanuts. Its pulp is also used as a food additive. A balanced food ingredient content has. It contains high fiber, carbohydrates and protein.
Bulusun yapisal ve karakteristik özellikleri ve tüm avantajlari asagida verilen detayli açiklama sayesinde daha net olarak anlasilacaktir ve bu nedenle degerlendirmenin de bu detayli açiklama göz önüne alinarak yapilmasi gerekmektedir. The structural and characteristic features of the invention and all its advantages are described in detail below. will be more clearly understood by means of must be made taking into account the description.
BULUSUN DETAYLI AÇIKLAMASI Bu detayli açiklamada, bir yer fistigindan elde edilen gida katkisi/takviyesinin tercih edilen yapilanmalari, sadece konunun daha iyi anlasilmasina yönelik olarak ve hiçbir sinirlayici etki olusturmayacak sekilde açiklanmaktadir. DETAILED DESCRIPTION OF THE INVENTION In this detailed description, the preferred food additive/supplement from a peanut structuring is only for a better understanding of the subject and has no limiting effect. described in a way that does not constitute.
Bulusumuz yer fistigindan yesil sentez yoluyla (yani gidaya uyumlu olmayan kimyasallar kullanmayarak) pH bagimli izoelektrik ayrimdan faydalanarak proteinlerin özütlenmesini içermektedir. Bulusumuz ile en az %80 saflikta protein elde edilmektedir. Izole Bitkisel Protein gida alaninda olarak kullanimi söz konusudur. Ayrica yer fistigindan protein ekstraksiyonu sonrasinda elde edilen yer fistigi posasinin da gida katki maddesi olarak kullanilmaktadir. Ortaya çikan bu posa dengeli bir gida bilesen içerigine sahiptir. Yüksek lif, karbonhidrat ve protein içermektedir. Our invention is through green synthesis from peanuts (ie chemicals that are not compatible with food). leaching of proteins by utilizing pH-dependent isoelectric separation. contains. With our invention, at least 80% pure protein is obtained. Herbal Isolated It is used in the field of protein food. Also protein from peanuts The peanut pulp obtained after the extraction is also used as a food additive. is used. The resulting pulp has a balanced food component content. high fiber, contains carbohydrates and protein.
Yer fistigindan protein elde edilmesi asagidaki sekilde gerçeklestirilmektedir: Yer fistiklari mikron ögütücüler kullanilarak ögütülür. Daha sonra yaginin çikarilmasi için yag çikartici makinelerde su ile islenir. Bu islemler yag fabrikalarinda yapilan sikma islemiyle benzerdir. Yagi alinmis yer fistiklari pH bagimli yöntemlerle protein izole edilmekte ve kalan posa da gida katki maddesi olarak kullanilacaktir. Obtaining protein from peanuts is carried out as follows: Peanuts are ground using micron grinders. Then oil to remove the oil It is processed with water in extractor machines. These processes are combined with the squeezing process in oil factories. is similar. Protein is isolated from the oiled peanuts using pH-dependent methods, and the remaining The pulp will also be used as a food additive.
Proteinler öncelikli olarak sodyum hidroksit, potasyum hidroksit, kalsiyum karbonat, sodyum karbonat gibi pH yükseltici ajanlar kullanilarak yagi alinmis yer fistigi ezmelerinden oda sicakliginda ya da en yüksek 100 derece sicaklik kullanilarak 1:10 oraninda su ile ekstrakte edilir. Bu islem öncesinde posalardan yaglarin ve fenolik bilesenlerin uzaklastirilmasi için %50 oraninda etanol içeren su posalardan geçirilebilir. Sonrasinda dekantör ile süzülür ve ekstraksiyona hazir hale getirilir. Ekstraksiyon karistirici bir tankin içerisinde gerçeklestirilir. Proteins are primarily sodium hydroxide, potassium hydroxide, calcium carbonate, sodium from peanut pastes degreased using pH-raising agents such as baking soda. Extract with water at a ratio of 1:10 using a maximum temperature of 100 degrees Celsius. is done. Before this process, 50% of the oils and phenolic components were removed from the pulp. water containing ethanol can be passed through the pulp. Then it is filtered with a decanter and prepared for extraction. Extraction is carried out in a mixing tank.
Ekstraksiyon için 1:10 ile 1:20 oranlari arasinda su kullanilir. Su ve içerisine konulan posanin pH derecesi bazik ajanlarla birlikte 12'ye getirilir. Bu sekilde en az 1 saat boyunca muamele edilir. Bu islem sirasinda sicaklik oda sicakliginda ya da en fazla 100 dereceye kadar getirilir. Water between 1:10 and 1:20 ratios is used for extraction. Water and the pulp put in it The pH is brought to 12 with basic agents. Treat in this way for at least 1 hour is done. During this process, the temperature is brought to room temperature or up to a maximum of 100 degrees.
Bu islem sonrasinda elde edilen özüt dekantör araciligiyla birbirinden ayristirilir. Posa ve protein zengini solüsyon ayri olarak dekantörden alinir. The extract obtained after this process is separated from each other by means of a decanter. pulp and The protein-rich solution is taken separately from the decanter.
Proteinli solüsyon ve posa daha sonra pH dengelemek amaciyla sitrik asitli su ile muamele Protein zengini solüsyon ise pH'si 4-5'e gelene kadar organik asitlerle ya da sitrik asit gibi gida katkilariyla muamele edilir. Solüsyonun pH'si 4-5'e gelmeye basladiginda proteinler kendiliginden çökmeye baslarlar. Bu süreçte solüsyon tekrardan dekantörden geçirilerek proteinler elde edilir. Proteinler safsizliklarindan arindirilmak için 1-2 defa sitrik asitle pH'si 4-5'e getirilmis su ile yikanir. Elde edilen proteinler tepsilere yayilarak konvansiyonel kurutucularda 50 derecelik sicaklikta kurutulur. Ya da püskürtmeli kurutucu kullanilarak püskürtülerek kurutulur. The protein solution and pulp are then treated with citric acid water to balance the pH. The protein-rich solution is mixed with organic acids or food such as citric acid until the pH reaches 4-5. treated with its contributions. When the pH of the solution starts to reach 4-5, the proteins they begin to collapse on their own. In this process, the solution is passed through the decanter again. proteins are obtained. To be purified of protein impurities, it is pHed 1-2 times with citric acid. It is washed with water brought to 4-5. Obtained proteins are spread on trays and conventional dried in dryers at a temperature of 50 degrees. Or using a spray dryer spray dried.
Elde edilen yer fistigi proteinlerinin gidalarin proteince zenginlestirilmesi ve haricen izole bitkisel protein olarak satilmasi amaçlanmaktadir. Bu amaç dogrultusunda ekmek ve unlu mamüller, süt ve süt ürünleri, pastacilik ürünleri, sporcu destekleri, çorbalar, hazir yemekler, kahvaltilik gevrekler ve saglikli atistirmaliklar gibi birçok uygulama alaninda proteince zenginlestirmeler gerçeklestirilecektir. Benzer alanlarda yer fistigi posasi da gida zenginlestirme ajani olarak kullanilacaktir. Ayrica elde edilecek yer fistigi posasi fonksiyonel gida ham maddesi ve haricen de dengeli beslenme katkisi olarak kullanilacaktir. Protein enrichment of the obtained peanut proteins and external isolation It is intended to be sold as vegetable protein. For this purpose, bread and flour products, milk and dairy products, pastry products, sports supplements, soups, ready meals, Protein content in many application areas such as breakfast cereals and healthy snacks. enhancements will be made. In similar areas, peanut pulp is also a food. used as enrichment agent. In addition, the peanut pulp to be obtained is functional. It will be used as food raw material and externally as a balanced nutrition additive.
Bu basvurunun koruma kapsami istemler kisminda belirlenmis olup yukarida kesinlikle örnekleme amaciyla anlatilanlarla sinirli tutulamaz teknikte uzman bir kisinin bulusta ortaya konan yeniligi, benzer yapilanmalari kullanaraktan ortaya koyabilecegi ve/veya bu yapilanmayi ilgili teknikte kullanilan benzer amaçli diger alanlara da uygulayabilecegi açiktir. Dolayisiyla böyle yapilanmalarin yenilik ve özellikle teknigin bilinen durumunun asilmasi kriterinden yoksun olacagi da asikârdir. The scope of protection of this application has been determined in the claims section and It cannot be limited to what is described for exemplary purposes. It is revealed in the invention by a person skilled in the art. that the innovation can be demonstrated by using similar structures and/or It is clear that it can also be applied to other fields with similar purposes used in the related technique. Therefore such structuring is one of the criteria of innovation and especially overcoming the state of the art. It is obvious that it will be lacking.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2020/17274A TR202017274A2 (en) | 2020-10-29 | 2020-10-29 | OBTAINING PROTEIN FROM GROUND PISTACHIO AND USING LEFT POSAN AS A FUNCTIONAL FOOD ADDITIVE |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2020/17274A TR202017274A2 (en) | 2020-10-29 | 2020-10-29 | OBTAINING PROTEIN FROM GROUND PISTACHIO AND USING LEFT POSAN AS A FUNCTIONAL FOOD ADDITIVE |
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| Publication Number | Publication Date |
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| TR202017274A2 true TR202017274A2 (en) | 2020-11-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| TR2020/17274A TR202017274A2 (en) | 2020-10-29 | 2020-10-29 | OBTAINING PROTEIN FROM GROUND PISTACHIO AND USING LEFT POSAN AS A FUNCTIONAL FOOD ADDITIVE |
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