WO2016022082A1

WO2016022082A1 - Nutrient food composition

Info

Publication number: WO2016022082A1
Application number: PCT/TR2015/000216
Authority: WO
Inventors: Nükhet Hayriye GÖKALTAY
Original assignee: Gökaltay Nükhet Hayriye
Priority date: 2014-08-06
Filing date: 2015-05-28
Publication date: 2016-02-11

Abstract

The invention relates to a production method of a nutrient food product which comprises the process steps of removing the extract from the carob fruit by means of a machine; obtaining granule from the carob fruit and crushing the obtained granule into powder and obtaining carob coffee as a result of mixing thereof with cocoa; together with the obtained carob extract and carob coffee sterilizing hazelnut paste, propolis honey, milk cocoa, salep, mahaleb, vanillin and liquorice extract by irradiation; microgranulating said raw materials after being sterilized; mixing the raw materials of microgranule size; and adding hazelnut oil so as to provide homogeneity of said mixture.

Description

NUTRIENT FOOD COMPOSITION

Technical Field

The invention is a healthy food which has a high antioxidant value, protects the balance of insulin release, and can be spooned up, in order to be used as a filling breakfast food and a meal with balanced energy value in the food sector. The invention is especially a nutrient food composition containing carob extract, carob coffee, hazelnut paste / oil, Coconut powder, propolis honey, liquorice syrup, cocoa (with mi!k), salep, mahaleb, and vanillin.

State of the Art

Ratio of sugar and saturated fat in the cocoa creams used in the present state of the art are high. This leads to obesity in adults and causes unhealthy fat deposition especially in children. Moreover, it has some drawbacks for the cardiovascular system. Other disadvantage is that they are poor in pulp and fiber. In conclusion, due to the aforementioned drawbacks and the inadequacy of the present existing solutions, a development is deemed necessary to be made in the related technical field with respect to a food product which has raw materials containing various vitamins in order to be used as a filling breakfast food and a meal with balanced energy value. Objects of the Invention

The present invention relates to a nutrient food composition which meets the aforementioned requirements, eliminates all the disadvantages and offers some additional advantages.

The primary object of the invention is to provide a food product useful for the human health which has a high antioxidant value and protects the balance of insulin release.

An object of the invention is to be used as a filling breakfast food and a meal with balanced energy value.

Another object of the invention is to present a food which will form a healthy and filling meal containing therein many vitamins; increasing the body resistance with carob extract and coffee, hazelnut, propolis honey, milk cocoa cream, salep and mahaleb extracts and antioxidant property. Another object of the invention is to perform sterilization of said raw materials by irradiation in order to provide high antioxidant value.

A similar object of the invention is to achieve conching processes with crushing and grinding machines in order to provide said raw materials to be mixed homogeneously.

To achieve the aforementioned objects, the invention is a production method of a nutrient food product, characterized in comprising the following process steps; removing the extract from the carob fruit by means of a machine;

obtaining granule from the carob fruit and crushing the obtained granule into powder and obtaining carob coffee as a result of mixing thereof with cocoa;

together with the obtained carob extract and carob coffee sterilizing hazelnut paste, propolis honey and liquorice sterilizing by irradiation;

microgranulating said raw materials after being sterilized;

mixing the raw material of microgranule size

adding hazelnut oil so as to provide homogeneity of said mixture.

The structural and characteristic features and all the advantages of the present invention will be more clearly understood thanks to the detailed description below; and therefore, the evaluation needs to be done by taking said detailed description into consideration.

Detailed Description of the Invention

In this detailed description, the preferred embodiments of the nutrient food composition according to the invention are described only for a better understanding of the subject without any limiting effect.

The invention is a healthy food containing carob (extract and coffee), hazelnut paste/oil, propolis honey, cocoa (with milk), salep, mahaleb, and liquorice syrup. Raw materials and ratios of the invention:

Production method of the invention:

• Removing/obtaining the extract from carob fruit by means of a machine;

· Obtaining granule from the carob fruit with crushing and grinding machines and crushing the obtained granule into powder and obtaining carob coffee as a result of mixing thereof with cocoa;

• Sterilizing carob extract, carob coffee, hazelnut paste, propolis honey and liquorice syrup by irradiation;

(Optionally salep, mahaleb, vanillin and milk cocoa cream can also be added therein)

• After undergoing grinding and conching processes, going through shaping (molding) and packing processes.

The invention is also different in terms of sterilization method of the raw materials used in the state of the art. The raw materials used in the state of the art are sterilized by heating. The object of sterilization by irradiation is to increase the antioxidant property of the product.

• The raw materials are microgranulated (ground) after being sterilized;

• The raw materials of microgranule size are mixed (special mixture machines);

• Hazelnut oil is added so as to provide homogeneity of said mixture, (conching) (Optionally, after the hazelnut oil is added, it can be covered with coconut)

• It is molded

• It is packed (Shaped)

Said process is performed at room temperature. Properties of the Raw Materials:

Carob:

Known as carob, locust bean is one of the most powerful food sources. Having many benefits, carob/!ocust bean (Ceratonia siliqua) is an evergreen tree or bush type of legumes which is naturally grown in Mediterranean climate and the beans of which are edible. Despite being referred to as "carob" in English, it is generally known as "St.Johns Bread". It is "Johannisbrot" in German.

Until a few centuries ago, locust bean was substantially used in the place of sugar or in desserts. Today, with the start of white sugar production this culture and healthy nutritional structure has disappeared. It softens the intestines if eaten without being matured. The seeds of the wild ones are called "Carat" (0.2 grams equal to 1 carat). Measurement of carat comes from here. 'Gallic acid' contained by carob is a substance having many effects on human health. These are promotor (initiating transcription of genes in biology, DNA part) agents in carob which increase and improve the properties of this substance. It is a substance against heavy metals.

Other properties of carob are as follows;

• Its extracts are used for the medicine used for the treatment of lung edema.

• It is used as an extract in the liquids for medical support since it comprises expectorant active ingredients and has a therapeutic power for asthma.

• It does not contain cholesterol.

• It is a cure that can easily be applied by those who have a blood pressure problem since it does not contain theobromine.

• As it is rich in phosphorus and calcium, it is an excellent adjuvant in meeting calcium needs for those with osteoporosis.

Gallic acid and carob kernel powder in the extract can maintain the freshness without undergoing microbial degradation.

Carob (locust bean) contains nearly twenty active ingredients, gallic acid being in the first place. Primary ones of these substances are;

In 1000 g carob extract:

in mq/kg;

• 6200 - 7300 mg potassium • 250 - 1400 mg calcium

• 640 - 690 mg phosphorus

• 150 - 200 mg sodium

• 490 - 680 mg magnesium

• 1.5 - 189.8 mg iron

• 1.75 - 2.34 mg copper

• 35 - 740 mg zinc

• Selenium 52

• Mangan 0.01-0.005

In 1000 Q carob extract

Vitamin AUI 100

Folic acid 210

Vitamin K 77

Vitamin C 50

Vitamin E 15.7

Niacin 10.4

Vitamin B1 10

Vitamin B5 10

Vitamin B6 13

Vitamin B2 1.78

Carob flour

Said substances are used as active ingredient in primarily lung cancer, asthma bronchitis and impotence drugs. It is a combination of many substances having an immune-enhancing property.

Hazelnut:

Being a vital food and additive in daily balanced nutrition, hazelnut has many positive effects in terms of health. Eating only 25-30 g hazelnut everyday meets 100% of the Vitamin E need daily. (1)

Hazelnut contains oil, protein, carbohydrate and oleic acid in particular. Moreover, it contains various vitamins, in particular Vitamin E, minerals, diabetic fibers, phytosterol (beta- cytosterol). Hazelnut has an importance place among the dried nuts and fruits in terms of the human nutrition and health due to the special compositions of antioxidant phenolics. (2, 3, 4) Nutrient and sensory properties render hazelnut a unique and ideal material for the food products. Due to the oil content at a rate of 60.5%, it is a good energy source. In the researches, it is acknowledged that hazelnut consumption has positive effects on the human nutrition. These effects are related with the fatty acid profile of the hazelnut lipids rich in mono- and muiti-unsaturated fatty acid (82.8% oleic and 8.9% linoleic).

The researches have shown that types of diet where saturated oil rate is low and monounsaturated oil rate (MUFA) is high are effective in the control of blood lipid level. It may be a positive factor for the risk of coronary heart disease (CHD), which is a similar result.

Hazelnut is the second best source of Vitamin E after the vegetable oil. Vitamin E is a soluble lipid phenolic antioxidant. Antioxidant activities of phenolics are the result of their ability to transform hydrogen atoms to independent roots. As these compositions can form independent roots, they are used in order to be potential inhibitors of cancer and atherosclerosis in diabetic patients.

Because of the antioxidant function of Vitamin E and its association with coronary heart disease and cancer, consumers and industries are increasingly interested in natural food stuff including hazelnut and hazelnut products.

Recent researches have shown that the rich beta-cytosterol content of hazelnut provides reducing cholesterol and preventing many diseases such as cancer (colon, prostate, breast). This is also valid for prevention of the tumor growth and stimulation of apoptosis. Hazelnut is also a good source of mineral, particularly calcium, magnesium, phosphorus and potassium.

In addition to balancing blood pressure, hazelnut, which is poor in sodium but very rich in minerals, is also very important for the bone development and health.

Besides, hazelnut also contains all the necessary amino acids and the most vital minerals and can be used as a source of protein with legumes having low cysteine and methionine content.

Hazelnut oil:

It forms positive effects such as types of diet enriched with high monounsaturated oil rate in the content of hazelnut oil; • reduction in CHD cases;

• low biood pressure;

• low total cholesterol balance;

• reduction or increment of lipoprotein density (LDL); and

· reduction of blood glycerin value.

Oleic acid is contained in the oil acid composition of hazelnut oil at a rate of 80%. This ratio is above the other vegetable oil including olive oil. Properties of oleic acid:

• It reduces the risk of hypertension.

• It decreases low density lipoprotein (LDL) and increases high density lipoprotein (HDL).

• It is protective against cardiovascular diseases.

· It reduces the insulin need of the diabetic patients.

• It regulates blood glucose.

• It prevents tumor progression and supports the immune system.

Another property of hazelnut oil is to contain high rate of Vitamin E. Properties of Vitamin E:

• It positively contributes to reproductive system.

• It prevents degradation of red blood cells and protects against anemia.

• It protects the body cells and delays the aging.

• It also prevents Parkinson and Alzheimer diseases.

Honey:

All living beings need some amount of moisture so as to continue their living. When contacting with honey, bacteria will be deprived of moisture and destroyed. Therefore, honey does not contain bacteria. Moreover, acidic reaction of honey creates an inappropriate environment for the existence of bacteria.

A lot of microorganisms acting on the human body are not contained in honey. Honey does not contain bacteria and also is used as a bactericidal. For instance, it has been scientifically proved that it is resistant against antibiotics. (5) It has been detected that MRSA (Methicillin- resistant Staphylococcus aureus) is not resistant to honey. Dr. W.Sackett annihilates the salmonella typhosa within 48 hours thanks to honey. Presence of the minerals in honey which are important for the formation of the bones and teeth in the body plays an important role for the nutrition of anemic persons, adolescents and people of any age. So far, it has been detected that twelve different enzymes are available in honey. Enzymes organize, manage, regulate, accelerate the whole biochemical process and heal the diseases. Magnesium contained in honey prevents the blood coagulation in vessels and also protects against the negative effects of stress. Potassium stimulates the activity of muscles of intestines. Moreover, pollens are also important for digestion. According to the results of the researches, flower pollen stimulates circulation in the mucosa of the small intestine. Besides, it is effective in releasing the substances in the intestines which strengthen the immune system of the intestine wail and protect against the harmful ingredients taken through foods nearly 20 minutes after consuming honey. Honey also contains Chocin which can only be produced in low amounts in the body. Therefore, this substance can be administered to the body at a rate of two-three grams daily. Chocin regulates the oil metabolism of the liver and prevents fattening of the same.

Mahaleb:

It is an active ingredient for respiratory tract. Moreover, its positive effects on gastric dyspepsia and excessive gas, urinary retention, liver impairment, prostate enlargement, lowering sugar and hormone activation in food, drug and cosmetic industry are detected.

Salep:

Generally it is a protector of the immune system, the positive effect of which is observed in terms of body resistance. It is a useful beverage for coughing and bronchitis.

Vanillin is a sweet-smelling substance obtained from vanilla fruit (in the form of glycoside)

Cream-Cocoa with Milk (6):

Being an active ingredient of chocolate, cocoa is an effective antioxidant. It contains antioxidant agents 2 times more than red wine and 3 times more than green tea. Due to this property, it is effective in combating with cancer.

Other properties;

• Endorphins in chocolate increases happiness.

• It contains copper. Copper is effective for the good iron absorption of the body. It is also useful for the veins and tissues.

• Substances in cocoa do not increase the blood glucose suddenly as well as easily supply the energy needed by a person daily.

· Milk contained in cocoa provides a high amount of calcium inclusion. Thus, it has a positive effect on strengthening the bones.

• Potassium contained therein is effective in combating with stress.

• it prevents blood coagulation.

• Epicatechin contained in cocoa with high flavonol level is a very important antioxidant.

Moreover, another property of the cocoa with milk is to be a coloring and thickening agent. Liquorice Extract (Syrup):

The Known Composition: Liquorice rhizome mainly contains flavone and glycyrrhizin fifty times sweeter than normal sugar, saponin and coumarin.

Benefits: Liquorice has been used as a food product and drug for thousands of years. Also known as "sweet root", liquorice contains a compound which is nearly 50 times sweeter than sugar. Liquorice is used for the treatment of various diseases ranging from common cold to liver diseases both in the East and West medicine. It helps to expectorate, namely it functions as a tranquillizer, relaxant, coating agent and expectorant. The researches in which ail the usages are supported with scientific evidence are summarized in brief.

Liquorice is generally used for various conditions.

Peptic ulcer

An active ingredient, Deglycyrrhizinated liquorice (DGL) in liquorice is frequently advised for the treatment of gastric uicer. Several studies have shown that Anti-acid is combined with DGL.

Detection of the fact that aspirin coated with liquorice reduces the number of ulcers at a rate of 50 % in the experiments made on mice is one of the results having a statistically significant correlation in the research made by Maryland University.

Eczama

In another study, a gel containing liquorice has assisted in relieving swelling and pruritus symptoms. A gei containing 2 % liquorice has worked better than the gel containing 1 % liquorice. Dyspepsia (indigestion, GERD)

Some pre-studies have suggested that a special herbal formula containing liquorice called Iberogast or ST 5 may assist in easing the symptoms of dyspepsia. Liquorice is a traditional treatment method for common cold, coughing and asthma in upper respiratory tract infections (7).

Liquorice extracts having a diuretic property positively affect the digestive system.

Due to its anti-inflammatory activity, it is useful for the treatment of swelling and arthritis. It protects and supports liver. It is preventive and protective in virus-related liver damage. Energy level improvement effect of the product which is also observed to reduce the symptoms of chronic fatigue and fibromyalgia syndrome has been reported in the researches. Its positive and relaxing effects for the throat and respiratory tract has been detected in the researches continuing for long years.

Coconut:

Coconut contains dried milk, nutrient vitamin and minerals as well as protein. Apart from Vitamin A, calcium and iron, it contains healthy saturated fat improving the heart health as in PhD publication of the researcher Mary Enig (book reference no: 3). Coconut milk and oil can provide a support in terms of energy. Coconut also kills harmful bacteria in the digestive system. Shelf life of the coconut extract powder which balances the functions of the immune system (insulin from the pancreas secretions) is long (2 years).

REFERENCES

1. Steinberg D. Antioxidants in the prevention of human atherosclerosis: summary of the proceedings of a National Heart, Lung and Blood Institute workshop: September 5-6, 1991 , Bethesda, Maryland. Circulation 1992;85:2337-44.

2. Aviram M. Modified forms of low density lipoprotein and atherosclerosis. Atherosclerosis 1993;98:1-9. 3. Yla-Herttuala S, Palinski W, Rosenfeld ME, et al. Evidence for the presence of oxidativeiy modified low density lipoprotein in atherosclerotic lesions of rabbit and man. J Clin Invest 1989;84:1086-95.

4. Salonen JT, Yla-Herttuala S, Yamamoto R, et al.

5. Murray Hayt ,The World of Bees .Coward Mcnann Inc ,Ν.Υ. s.185

6. Metin M.2001 Sut Teknolojisi, 4.Baski Ege Universitesi Basimevi, Izmir, Turkiye795 S 7, University of Maryland Med. Center Research: Licorice (Meyan Kokii).

Claims

1. A production method of a nutrient food product, characterized in comprising the following process steps; a) removing the extract from the carob fruit by means of a machine;

b) obtaining granule from the carob fruit and crushing the obtained granule into powder and obtaining carob coffee as a result of mixing thereof with cocoa;

c) together with the obtained carob extract and carob coffee sterilizing hazelnut paste, propoiis honey and liquorice syrup by irradiation;

d) microgranulating said raw materials after being sterilized;

e) mixing the raw materials of microgranule size

f) adding hazelnut oil so as to provide homogeneity of said mixture.

2. The production method of a food product as in Claim 1 , characterized in comprising individuals or combinations selected from the group consisting of salep, mahaleb, vanillin and milk cocoa cream in the process step c.

3. The production method of a food product as in Claim 1 , characterized in being covered with coconut powder after adding hazelnut oil.

4. The nutrient food product which is obtained with the method mentioned in Claim 1 and contains carob extract at a ratio of 10-15%, carob coffee at a ratio of 10-15%, hazelnut paste and oil at a ratio of 30-40%, propolis honey at a ratio of 0.1-2.0%, milk cocoa cream at a ratio of 10-35%, salep at a ratio of 0.1-1.5%, mahaleb at a ratio of 0.1-2.0%, vanillin at a ratio of 0.5-1.0%, liquorice syrup at a ratio of 0.1-2.0%, coconut powder at a ratio of 0.1-2.0% by weight.