WO2017200505A1

WO2017200505A1 - Functional food product containing cinnamon oil

Info

Publication number: WO2017200505A1
Application number: PCT/TR2017/050197
Authority: WO
Inventors: Bekir BEKIROGLU; Ceyhun KASAPOGLU; Evren ALTIOK; Mehmet Yasar AKBAS
Original assignee: Bekiroglu Bekir; Kasapoglu Ceyhun; Altiok Evren; Akbas Mehmet Yasar
Priority date: 2016-05-16
Filing date: 2017-05-16
Publication date: 2017-11-23

Abstract

In particular, the present invention relates to a method of adding cinnamon oil extract to prescriptions of orally acceptable carrier surface coatings of confectionery products especially like jelly, filled gum, filled hard sugar, marshmallow, liquorice and products such as biscuits, cakes.

Description

FUNCTIONAL FOOD PRODUCT CONTAINING CINNAMON OIL

Technical Field

The invention relates to the obtainment of functional food ingredient by use of the cinnamon oil extract which helps the oral and dental health. More particularly, the invention relates to use of functional food material obtained from cinnamon oil extracts in coating materials of especially jelly, filled gum, filled hard candy, marsmallow, liquorice etc. and sugar, biscuits, cakes and other products to help the oral and dental health.

Background Of The Invention In the present state of the art, dentifrice components are commonly used to protect oral health. Toothpastes, mouthwashes, special gums, tapes, powdered products, foams and similar forms of cleaning agents are formulated with a wide variety of active ingredients.

All of these oral and dental health products are applied externally before or after the consumption of food or during daily periods and are products that are used in the form of various components which are formed by targeting the destruction of microorganisms originating from foods and beverages in the mouth.

These cleaning agents are antimicrobial, anti-inflammatory and antioxidant. These properties of oral and dental cleansing agents have proven to be useful therapeutic agents in the prevention and treatment of dental and oral health conditions.

As a basic feature, it is achieved by formulating various components for killing and / or suppression the reproduction of the breeding microorganisms by ensuring the deterioration of their metabolism after eating and drinking activities of the individuals.

The compounds used when providing all these properties may cause dryness in the mouth and adverse effects may occur if the compounds contained in the cleaning agents used are swallowed. And it is usually necessary to use a certain level. This necessitates a certain amount of time and the use of various auxiliary tools (tooth brush, dental floss, etc.). Research has revealed that some bacterial species are in the form of a sticky film plaque and that they are associated with latency of cleaning process. For this reason, there is a need to regularly spend a certain amount of time and clean up with the help of mechanical tools. This adhesive film, plaque forms can be found on adult teeth or milk teeth in children. Considering the difficulties of children aged between 0-6 having difficulties in brushing teeth, and the difficulties of getting children from 6-12 years old to follow up and becoming habit, the functional food item will provide more effective protection of oral and dental health, especially children.

With the present invention, the cinnamon oil extract can be used in production prescriptions of coating materials used in confectionery products especially consumed by children including jelly, filled gum, filled hard sugar, marshmallow, liquorice etc. and products like biscuits, cakes in order to provide good oral and dental health.

Summary Of The Invention

The object of the invention is to help protect mouth and dental health after consumption of products such as jelly, filled gum, filled hard candy, marshmallow, liquorice etc. and such as biscuits, cakes by adding cinnamon oil extract to the surface of orally acceptable coating materials used in manufacturing prescriptions for these products.

Another object of the invention is the reduction of the negative effects of frequent consumption items by children of certain group of age, such as in particular jelly, filled gum, filled hard sugar, marshmallow, liquorice and the like on mouth and external health. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

The invention is particularly concerned with the addition of the cinnamon oil extract to the product formula, which can be applied to food products such as jelly, filled gum, filled hard sugar, marsmallow, liquorice and other foodstuffs consumed by children in certain age groups and which adversely affects the mouth and dental health of said candies.

Scientific studies have proven the antibacterial properties of cinnamon oil. In addition, side effects that may occur with frequent consumption or consumption are mild.

In accordance with the method of the invention, the purified cinnamon oil is added to some of the compounds used depending on the product characteristics and the production regimen, without adversely affecting the taste and odor properties of the product, and the antibacterial property is taken together with the foods to provide positive effects on the oral and dental health.

It has been revealed that confectionery products such as jelly, filled gum, filled hard sugar, marshmallow and liquorice which are consumed especially by children and have adverse effects on mouth and external health can be used as functional foodstuffs which help to the oral and external health by the application of the said method.

As a result of intensive testing studies related to the application, the quantities that should be added adequately have been determined according to the product characteristics and production processes and also the tests have proven that the product has antibacterial properties and no negative effects on the body.

All findings cover a lengthy research process. The microbiological analyzes, texture analysis, optimum dosage determination and intraoral plaque interaction analyzes were used to determine the efficacy values. Amounts and stages of application vary according to food product characteristics and production process. For this reason, application to jelly and liquorice candy is explained for better understanding of the subject.

" Cinnamon extract " refers to a vegetable extract obtained from cinnamon plant. The present invention may be of any form which allows the appropriate composition to be delivered to the oral surface. The shapes and forms of sugars can vary, especially in the sugars mentioned below. What is important is that the food is applied in combination with the component which is capable of acting as a carrier in the production process of the cinnamon oil extract in the appropriate amount of foodstuffs. It represents the vegetable extract obtained from the cinnamon plant with the shape of " cinnamon oil extract ".

The present invention may be of any form which provides the delivery of the appropriate composition to the oral surface. Especially in the candies mentioned below, the shapes and forms of candies may vary. It is important that the proper amount of cinnamon oil extract is applied together with the component that serves as a carrier in the production process.

The invention is basically based on the discovery of the positive effect of purified cinnamon oil obtained from cinnamon plant on oral and dental health, when added with appropriate processes and amounts to food products known to have adverse effects on oral health such as jelly, filled gum, hard sugar, marshmallow, liquorice.

The cinnamon oil obtained from the cinnamon plant is purified by the method described in detail below, and then added to the mixture by adding the component which is used in the production process applied afterwards and then the mixture is applied to the final product with the appropriate process. It has been demonstrated that the final product has the antibacterial effect and beneficial for the oral and dental health.

Cinnamon Plant and Cinnamon Oil Extraction:

The cinnamon, a member of lauraceae family, is cut at the age of 2-3 above 50 cm of the floor, so that numerous long suckers-new branches come from the root. When harvesting the spice, the bark and leaves are the primary parts of the plant used. The stems must be processed immediately after harvesting while the inner bark is still wet. The cut stems are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark, which is then pried off in long rolls. Only 0.5 mm (0.02 in) of the inner bark is used; the outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls ("quills") on drying. The processed bark dries completely in four to six hours, provided it is in a well- ventilated and relatively warm environment. Once dry, the bark is cut into 5- to 10-cm (2- to 4-in) lengths for sale.

The parts cut in the cutting process and cut from thick branches are preferred due to the high flavor and fat ratios in cinnamon oil production.

But oil can also be obtained from powdered cinnamon. It is preferred that the moisture value in cinnamon bars is between 25-50%. Moisture values should be brought with fan dryers (45-65 ° C) when necessary.

Cinnamon, in the form of rods, is pulverized to a particle size of 50-200 micron meters by means of temperature control in the mill. Dust is left on maceration by covering the raw material with water (1 -4 days).

Volatile fractions are separated by passing water vapor through the macerated dust. The water vapor is made available by means of a steam generator. Saturated steam or hot steam may be appropriate. The steam, which may be at a temperature of 105-140 ° C, is passed over the macerated cinnamon placed in the extractor unit. For this reason, the extractor has a micro perforated table to keep the cinnamon at a certain level and to distribute the vapor effectively. For this reason, the steam is supplied with a large number of capillary tubes. Depending on the amount of product in the extractor, the part size, the volatile component content, the steam temperature, the duration of the maceration, the steam is passed over 1 -6 hours. The volatile components of cinnamon, which is carried along with the steam from the extractor, are captured by the condenser. The condenser is operated under vacuum (70-100 kPa) to increase the efficiency. The cinnamon volatile components are collected on the water in the buffer tank and separated as the upper phase.

After this distinction, the invention is ready for use in the context of functional foodstuffs. However, the product to be used differs according to its characteristics and production process.

In the jelly production process, cinnamon oil is applied in combination with coating oil to make jelly be a functional food material. For this reason, it is applied by mixing with the jelly coating oils used in the existing market because it is characteristically very dominant and does not contain enough separation agents (adhesion inhibitor, wax, MST Oil).

In case of mixing with existing jelly coating oils, it is necessary to contain at least 8% of cinnamon oil in order to form the desired antibacterial effect of the mixture to be prepared.

Jelly oil is used as carrier base. The solution containing jelly oil and cinnamon oil extract obtained by mixing with cinnamon oil extrusion is applied to the outer surface of the products as coating oil. Details of the process information will also be transmitted again in the jelly production process below.

The application time and percentage of the coating with cinnamon oil extrusion, also known as polishing oil, on the final product does not significantly affect the microbiological inhibition, but it should be at least 0.01 % of the polishing oil and cinnamon oil mixture after application.

Cinnamon oil extrusion can be used in other confectionery (filled gum, hard sugar filled, marshmallow, liquorice etc.) and biscuits, cake applications in product recipe and / or as filler-coating material. Here, cinnamon oil inhibits bacteria causing tooth decay and protects mouth and dental health.

The use rate of cinnamon oil shows differences on product basis. Processes also affect cinnamon oil microorganism inhibition.

For these reasons, the process value and dosage range for each product varies.

In the basic practice, the following steps should be taken to impart antibacterial properties to the applied product:

- Extraction of cinnamon oil,

- Purification for use, - Determination of the carrier base substance depending on the final product property and process and mixing of the cinnamon oil with the carrier base substance in the determined ratio,

- Application of the resulting mixture to the finished product at the stage where the specified carrier base substance is applied according to the production process, - Packing according to final product specification and storage conditions with appropriate packaging method.

The process value and dosage ranges for each product vary.

For better understanding of the subject, cinnamon oil application is exemplified during jelly production and production process. - Analyzed and fertilized raw materials (gelatin, citric acid, starch, pectin, apple juice concentrate, glucose syrup, sugar, etc.) are now ready to be processed. First, mixing of gelatin and water is carried out.

- During this time gelatin and water will act on each other and the first phase of gel formation begins. After mixing, the product is lowered to the holding vessel in the range of brix 35-38. The indicated brix values vary according to the process and recipe contents. This value is not important for ensuring antibacterial activity after application of cinnamon oil extract.

- The temperature of the water dissolved in the brix and gelatin is measured according to the Jelly production process. The temperature of the gelatin solution is measured with the aid of a thermometer. The water temperature is important because of better dissolution of the gelatin in water between 70-80 ° C and denaturation of the protein at the temperatures above. The denaturation of the protein disrupts the gelatin structure and causes the desired product not to be obtained. In this phase, it is not important for the mixing of the cinnamon oil extract and for the antibacterial properties. - After the water is mixed with the gelatin, it is taken to the holding vessel and waited for mixing with the mixture of Sugar + Water + Glucose.

- In another tank, mixing is started by taking Water and Sugar into the tank. When sugar intake is completed by machine automation, glucose uptake begins and stirring continues (10 minutes). When the mixing process is completed, if the brix is between 73 and 75, it is mixed with the gelatin solution and stored. Here too (Sugar + Water + Glucose) brix is checked with hand refractometer with the same rules. The values given are not important for the addition of the cinnamon oil extract and for the formation of the antibacterial effect.

- Waiting products are cooked at 1 18 ° C and sent from there to the vacuum tank. This is done immediately after cooking. Cooking temperature is a critical control point for the product and is controlled by quality control personnel. If the products transferred to the holding vessel after the vacuum are between 76-78 brix, the product is taken to the holding vessel. It is ready to be sent to the dosing department.

- The waiting product is dosed in the dosing unit. In the dosing section, the dough is mixed in the tank taking aroma, dye and acid. For the product in the dosing tank, brix, p.H and density analyzes are done.

- During the process of looking at the product p.H in the depository, 20 ml of water is added to 40 ml of product and then a homogenous stirring is carried out and then the measurement is carried out with a p.H meter. The desired p.H ratio for the dough is 3.2-3.5. The dough, which is compatible with these values, is placed in the resting rooms after the shaping process.

After this phase, the analyzed and evaluated product is coated on the drums according to the coating type in the form of sugar coating, oil coating, or acid-sugar mixture coating.

Cinnamon oil extrusion is added to the product at this stage. In this application, oil coated products are taken as an example.

The jelly coating oils used in the present are mixed with cinnamon oil and the jelly oil is used as carrier base. In case of mixing with existing jelly coating oils, it is necessary to contain at least 8% of cinnamon oil in order to form the desired antibacterial effect of the mixture to be prepared.

The solution containing jelly oil and cinnamon oil extract obtained by mixing with cinnamon oil extrude is applied to the outer surface of the products by means of drums as coating oil.

In this exemplary application the products are conveyed in known drum boilers used in the Jelly production process.

The amount of product delivered can vary according to the size of the drum. After the delivery of the products into the drum, the drum is started to be rotated, and the guiding products positioned in the drum are pushed towards the outlet. At this time, with a pump or similar systems, jelly oil solution containing the cinnamon oil extract are dropped on the products.

With the effect of turnover, it is revealed that the dropping solution is coated on the products.

At the end of this process, cinnamon oil extract is applied on the product with jelly oil as carrier base. Here, the mixing ratio of the solution consisting of jelly oil and cinnamon oil is important.

While the desired antibacterial effect can not be achieved when the cinnamon oil extract in the solution is low, if it is too much, it may cause a change in the taste of the product even though it is not harmful for health.

For this reason, the ratio of cinnamon oil extract to be added in the application is determined by detailed calculations according to product size, type and used carrier component. By mixing with jelly coating oils it has been determined that at least 8% of the composition should contain cinnamon oil in order to produce the desired antibacterial effect. At the same time it was determined that it should not exceed the 50% rate, otherwise the taste may change. In case of overexposure, there is no effect other than taste deterioration. These values are valid for jelly production and jelly coatings described for the understanding of the subject.

In order to express proportional differences, it has been determined that cinnamon oil extract should be applied in the range of 0,5% to 3% on the production prescription in the soft sugars referred to as Liquorice.

The invention relates to the addition of cinnamon oil extracts to the orally acceptable carrier base components used as coating materials in manufacturing of the products such as jelly, filled gum, filled hard candy, marshmallow, liquorice, and biscuits, cakes, etc. to help oral health.

The invention is basically based on the discovery of the positive effect of purified cinnamon oil obtained from cinnamon plant on oral and dental health, in particular in jelly, filled gum, filled gum, hard candy, marshmallow, liquorice, and in amounts and in processes suitable for various food products known to have adverse effects on oral health.

The cinnamon oil obtained from the cinnamon plant by extrusion method is mixed with the carrier base component which can fulfill the role of suitable carrier used in the production process to be applied afterwards and afterwards the antibacterial effect is applied due to the application to the final product with appropriate process and the contribution to the oral and dental health has been made .

Claims

CLAIMS What claimed is:

1 . The present invention relates to a composition which can be applied to other foodstuffs such as jelly, filled gum, filled hard sugar, marshmallows, liquorice and the like, which are consumed especially by children in a certain age group, and which reduce adverse effects on the mouth and dental health of said candies and foods which consist:

cinnamon oil extract which is obtained by cinnamon plant extrusion method, a carrier base component which permits mixing of said cinnamon oil extract to be applied, without any hindrance to oral administration to be applied.

2. The method according to claim 1 , wherein the composition is applied to other foodstuffs, especially jelly, filled gum, filled hard sugar, marshmallow, liquorice etc. consumed by children in a certain age group, which reduces adverse effects on the mouth and dental health of said candies and foods consists production steps below:

- Extraction of cinnamon plant oil,

- Purification of the obtained oil for use,

- Determination of the carrier base component depending on the product feature and process to be applied and mixing of the cinnamon oil with the carrier base component determined in the process,

- Application of the obtained mixture to the final product with the same stage as determined carrier base component is applied to the product according to the production process.