WO2024039314A1 - A fermented honey product with pine cone - Google Patents

A fermented honey product with pine cone Download PDF

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Publication number
WO2024039314A1
WO2024039314A1 PCT/TR2022/050974 TR2022050974W WO2024039314A1 WO 2024039314 A1 WO2024039314 A1 WO 2024039314A1 TR 2022050974 W TR2022050974 W TR 2022050974W WO 2024039314 A1 WO2024039314 A1 WO 2024039314A1
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WO
WIPO (PCT)
Prior art keywords
jar
honey
days
cones
pine
Prior art date
Application number
PCT/TR2022/050974
Other languages
French (fr)
Inventor
Ahmet GEÇER
Original Assignee
Gecer Ahmet
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
Priority claimed from TR2022/012810 external-priority patent/TR2022012810A1/en
Application filed by Gecer Ahmet filed Critical Gecer Ahmet
Publication of WO2024039314A1 publication Critical patent/WO2024039314A1/en

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Classifications

    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor

Definitions

  • the invention relates to a fermented natural honey product and production method contributes positively to human health, which is obtained as a result of fermentation of cones and honey.
  • the first of the main inputs used in the invention is cones, and there can be cones of different pine species.
  • coniferous pine cones it has been revealed that it is good for shortness of breath, bronchitis, COPD, asthma, upper respiratory tract disorders, all lung-related disorders, sleep disorders, human psychology, strengthens the immune system and keeps people fit.
  • the cone of thuja pine is used. Thuja pine cone is especially effective in healing open wounds and fungus in the body.
  • cedar, fir, juniper cones can also be used in the invention.
  • at least one of the resins, leaves or branches of trees is used as input.
  • Natural honey is another product that is the main input together with pine cones.
  • the main function of honey in our invention is to provide fermentation. With the fermentation, the glucose in honey is broken down by the bacteria in the cone and turned into lactic acid. It is important that the cone is used without washing or exposed any treatment. If it is subjected to pre-treatments such as washing, it will be purified from bacteria on it and thus the fermentation process will be weakened.
  • fermentations are grouped under two headings:
  • Oxidative Fermentation is the fermentation in which oxygen participates in the reaction but the oxidation is not complete, that is, it is interrupted.
  • Anoxidative fermentation is the fermentation that takes place in an oxygen-free environment.
  • the cones are placed in a jar without being washed and undivided or divided in lengthwise into four or more pieces. Double the weight of honey is added to it. Thus, 1/3 of the total material in the jar is pine product and 2/3 is honey. The ratio has been determined in this way to ensure ideal fermentation, and mixtures can be made at different rates. There are different embodiments for the fermentation of the mixture.
  • the mouth of the jar in which honey and pine cones are placed at the determined rate, is closed in a way that receives limited oxygen.
  • This fermentation method is called oxidative fermentation.
  • the mixture meeting this condition is preferably fermented for six days (it can be more or less), in a dark environment at room temperature for the first three days, and in the sun for one hour a day for the next three days.
  • the honey in the jar which has a consistency of water
  • Water is added preferably with an amount of 1/10 of the liquid taken in a separate container to the cones in the jar (water ratio may vary in general use), and the jar is shaken well and the resulting liquid is added onto the liquid taken in a separate container.
  • honey residues on the cones in the jar are taken into use and water is added to the liquid. After this point, cones are no longer needed.
  • the effect of adding water in this embodiment is that water is a necessary substance for the fermentation process.
  • the water added liquid is taken back into the jar, the mouth of the jar is closed in such a way that it receives very little oxygen, and it is kept in a dark environment by being exposed to the sun for one hour a day for three days. Said mixture is preferably ready for use at the end of nine days.
  • the specified time may be less or more.
  • the mouth of the jar in which honey and pine cones are placed in the determined proportion, is closed in a way that receives limited oxygen, the lid is not tightened and very little oxygen is allowed to enter the jar.
  • the first step is completed by keeping it in a dark environment at room temperature for the first three days and by exposing it to the sun for one hour a day for the next three days, with total of preferably six days (this period may be less or more).
  • the honey that has reached the consistency of water in the jar is taken into a separate container, and water is added to the cones in the jar with an amount of 1/10 of the liquid taken in the jar, and the jar is shaken well.
  • the resulting liquid is added on top of the liquid taken into a separate container.
  • the cones are no longer needed at this point.
  • the water added liquid is taken back to the jar, the mouth of the jar is closed tightly so that it does not get oxygen from the outside, and the fermentation air lock is attached.
  • the entry of oxygen into the jar from the outside is prevented, while the carbon dioxide formed in the jar as a result of anoxidative fermentation is discharged to the outside.
  • Bubbles from the fermentation airlock, which are indicative of fermentation, are visible for three days but then stop.
  • the mouth of the jar in which honey and pine cones are placed in the determined proportion, is closed in a way that receives limited oxygen, the lid is not tightened, and very little oxygen is allowed to enter the jar.
  • the first step is completed by keeping it in a dark environment at room temperature for the first three days and then exposing it to the sun for one hour a day for the next three days, for a total of preferably for six days (this period may be less or more).
  • the honey that has reached the consistency of water in the jar is taken into a separate container, and water is added to the cones in the jar with an amount of 1/10 of the liquid taken in the jar, and the jar is shaken well. The obtained liquid is added on top of the liquid taken into a separate jar. Cones are no longer needed at this stage.
  • the mouth of the jar in which honey and pine cones are placed at the determined rate, is closed in a way that receives limited oxygen, the lid is not tightened and very little oxygen is allowed to enter the jar.
  • the first step is completed by keeping it in a dark environment at room temperature for the first three days and then exposing it to the sun for one hour a day for the next three days, for a total of preferably for six days (this period may be less or more).
  • the honey that has reached the consistency of water in the jar is taken into a separate container, and water is added to the cones in the jar with an amount of 1/10 of the liquid taken in the jar, and the jar is shaken well.
  • the cones are no longer needed at this point.
  • the mouth of the jar containing the water added liquid is not closed to ensure sufficient oxygen entry.
  • the jar is left open for three days.
  • Embodiments of the invention can be reproduced with the methods above or by using different methods. Different fermentations can be carried out by different methods. The important thing here is to perform oxidative and anoxidative fermentation and to obtain the resulting formations (Ethyl Alcohol, Acetic NA Acid, Lactic Acid, Citric Acid, Propionic Acid, Oxalic Acid, Butyric Acid, Pyruvic Acid and other acidic species beneficial to human health).
  • honey and pine sub-products Cones, resin, branches, etc.
  • Our product is obtained by combining honey and pine products and by different processes.
  • other bee products Propolis, Pollen, Royal Jelly
  • different useful plants can be added to our product at different stages.
  • turmeric Curcuma longa
  • galangal Alphainia officinarum
  • clove Synzygium aromaticum
  • rosemary Rosmarinus Officinalis
  • peppermint Mentha Piperita
  • linden Tilia cordata
  • passiflora Passiflora
  • additive Echinacea agarwood (Aquillaria Agallocha)
  • blackthorn Lavandula Stoechas
  • nettle Urtica Sp.
  • garlic Allium sativum
  • mystic sage Salvia Sclarea
  • eucalyptus Eucalyptus globulus Labill
  • Thyme Thymus
  • honey father Lamium Album
  • yoghurt grass Galium Aparine
  • rhubarb Ragonum Officinale
  • ragweed Epilobium SP.
  • asparagus Asparagus Officinalis
  • celery seed Apium Grave
  • John's Wort (Centaurium Erythracea), sage (Salvia Officinalis), turmeric (Curcuma Longa), shepherd's purse (Capsella Bursa Pastoris), evening primrose (Primula Elatior), matchgrass (Lycopodium Clavatum), horsetail (Equisetum Arvense), rosehip (Rosa Canina), horse chestnut (Aesculus) hippocastanum).

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to a fermented natural honey product and production method contributes positively to human health, which is obtained as a result of fermentation of cones and honey.

Description

A FERMENTED HONEY PRODUCT WITH PINE CONE
TECHNICAL FIELD
The invention relates to a fermented natural honey product and production method contributes positively to human health, which is obtained as a result of fermentation of cones and honey.
DETAILED DESCRIPTION OF THE INVENTION
The content and production methods of the fermented honey product subject to the invention are explained in detail below.
The first of the main inputs used in the invention is cones, and there can be cones of different pine species. In the embodiments of the invention with coniferous pine cones, it has been revealed that it is good for shortness of breath, bronchitis, COPD, asthma, upper respiratory tract disorders, all lung-related disorders, sleep disorders, human psychology, strengthens the immune system and keeps people fit. In another embodiment of the invention, the cone of thuja pine is used. Thuja pine cone is especially effective in healing open wounds and fungus in the body. Besides; cedar, fir, juniper cones can also be used in the invention. In the invention, in addition to the cone, at least one of the resins, leaves or branches of trees is used as input.
Natural honey is another product that is the main input together with pine cones. The main function of honey in our invention is to provide fermentation. With the fermentation, the glucose in honey is broken down by the bacteria in the cone and turned into lactic acid. It is important that the cone is used without washing or exposed any treatment. If it is subjected to pre-treatments such as washing, it will be purified from bacteria on it and thus the fermentation process will be weakened.
Generally, fermentations are grouped under two headings:
— Oxidative Fermentation is the fermentation in which oxygen participates in the reaction but the oxidation is not complete, that is, it is interrupted.
— Anoxidative fermentation is the fermentation that takes place in an oxygen-free environment.
Figure imgf000003_0002
The formulation of the chemical process subject to the mentioned invention is shown below.
Figure imgf000003_0001
The method of bringing together the above-mentioned content is explained in this section.
In order to provide the necessary conditions for obtaining the technical effect, the cones are placed in a jar without being washed and undivided or divided in lengthwise into four or more pieces. Double the weight of honey is added to it. Thus, 1/3 of the total material in the jar is pine product and 2/3 is honey. The ratio has been determined in this way to ensure ideal fermentation, and mixtures can be made at different rates. There are different embodiments for the fermentation of the mixture.
In the first embodiment, the mouth of the jar, in which honey and pine cones are placed at the determined rate, is closed in a way that receives limited oxygen. In other words, a very small amount of oxygen is allowed to enter the jar without tightly closing the lid. This fermentation method is called oxidative fermentation. The mixture meeting this condition is preferably fermented for six days (it can be more or less), in a dark environment at room temperature for the first three days, and in the sun for one hour a day for the next three days.
For the fermentation process, which is the subject of the second embodiment, at the end of the sixth day, the honey in the jar, which has a consistency of water, is taken into a separate container. Water is added preferably with an amount of 1/10 of the liquid taken in a separate container to the cones in the jar (water ratio may vary in general use), and the jar is shaken well and the resulting liquid is added onto the liquid taken in a separate container. Thus, honey residues on the cones in the jar are taken into use and water is added to the liquid. After this point, cones are no longer needed. The effect of adding water in this embodiment is that water is a necessary substance for the fermentation process. The water added liquid is taken back into the jar, the mouth of the jar is closed in such a way that it receives very little oxygen, and it is kept in a dark environment by being exposed to the sun for one hour a day for three days. Said mixture is preferably ready for use at the end of nine days. The specified time may be less or more. With this method, lactic acid fermentation is carried out and lactic acid is obtained as a result. pH levels between 3.5 and 3.7 were reached in the measurements. The average pH of lactic acid is 3.5, and the average pH of acidic acid is 2.5. This shows that the product obtained is lactic acid.
In the third embodiment, the mouth of the jar, in which honey and pine cones are placed in the determined proportion, is closed in a way that receives limited oxygen, the lid is not tightened and very little oxygen is allowed to enter the jar. In this way, the first step is completed by keeping it in a dark environment at room temperature for the first three days and by exposing it to the sun for one hour a day for the next three days, with total of preferably six days (this period may be less or more). Then, at the end of the sixth day, the honey that has reached the consistency of water in the jar is taken into a separate container, and water is added to the cones in the jar with an amount of 1/10 of the liquid taken in the jar, and the jar is shaken well. The resulting liquid is added on top of the liquid taken into a separate container. The cones are no longer needed at this point. The water added liquid is taken back to the jar, the mouth of the jar is closed tightly so that it does not get oxygen from the outside, and the fermentation air lock is attached. Thus, the entry of oxygen into the jar from the outside is prevented, while the carbon dioxide formed in the jar as a result of anoxidative fermentation is discharged to the outside. Bubbles from the fermentation airlock, which are indicative of fermentation, are visible for three days but then stop.
In the fourth embodiment, the mouth of the jar, in which honey and pine cones are placed in the determined proportion, is closed in a way that receives limited oxygen, the lid is not tightened, and very little oxygen is allowed to enter the jar. In this way, the first step is completed by keeping it in a dark environment at room temperature for the first three days and then exposing it to the sun for one hour a day for the next three days, for a total of preferably for six days (this period may be less or more). Then, at the end of the sixth day, the honey that has reached the consistency of water in the jar is taken into a separate container, and water is added to the cones in the jar with an amount of 1/10 of the liquid taken in the jar, and the jar is shaken well. The obtained liquid is added on top of the liquid taken into a separate jar. Cones are no longer needed at this stage.
In the final embodiment, the mouth of the jar, in which honey and pine cones are placed at the determined rate, is closed in a way that receives limited oxygen, the lid is not tightened and very little oxygen is allowed to enter the jar. In this way, the first step is completed by keeping it in a dark environment at room temperature for the first three days and then exposing it to the sun for one hour a day for the next three days, for a total of preferably for six days (this period may be less or more). Then, at the end of the sixth day, the honey that has reached the consistency of water in the jar is taken into a separate container, and water is added to the cones in the jar with an amount of 1/10 of the liquid taken in the jar, and the jar is shaken well. The cones are no longer needed at this point. The mouth of the jar containing the water added liquid is not closed to ensure sufficient oxygen entry. The jar is left open for three days.
Embodiments of the invention can be reproduced with the methods above or by using different methods. Different fermentations can be carried out by different methods. The important thing here is to perform oxidative and anoxidative fermentation and to obtain the resulting formations (Ethyl Alcohol, Acetic NA Acid, Lactic Acid, Citric Acid, Propionic Acid, Oxalic Acid, Butyric Acid, Pyruvic Acid and other acidic species beneficial to human health).
Our main materials subject to the patent are honey and pine sub-products (Cones, resin, branches, etc.). Our product is obtained by combining honey and pine products and by different processes. However, other bee products (Propolis, Pollen, Royal Jelly) and different useful plants can be added to our product at different stages. These can be at least one of the ginger (Zingiber Offcinale), turmeric (Curcuma longa), galangal (Alpinia officinarum), clove (Syzygium aromaticum), rosemary (Rosmarinus Officinalis), peppermint (Mentha Piperita), linden (Tilia cordata), passiflora (Passiflora), additive Echinacea), agarwood (Aquillaria Agallocha), blackthorn (Lavandula Stoechas), nettle (Urtica Sp.), garlic (Allium sativum), mystic sage (Salvia Sclarea), eucalyptus (Eucalyptus globulus Labill), thyme (Thymus), honey father (Lamium Album), yoghurt grass (Galium Aparine), rhubarb (Rheum Officinale), ragweed (Epilobium SP.), asparagus (Asparagus Officinalis), celery seed (Apium Graveolens), broccoli (Brassica Oleracea), power pomegranate (Momordica) Charantia), oregano (Origanum Vulgare), horseradish seed (Plantago Major), tragacanth (Astragalus sp), black cumin seed (Nigella Sativa), shepherd's buckthorn tribulus terrestris (Latin), carob (Ceratonia Siliqua), jujube (Zizyphus Jujuba) ), green tea (Camella Sinensis), ginkgo (Ginkgo Biloba), caraway § (Lavandula Canensis), grape seed (Vitis Vimfera), ginseng (Panax Ginseng), daily (Liquidambar Orientalis), mirha (Commiphora Molmol), lavender flower (Lavandula Angustifolia Miller), cress seed (Lepidium laurel seeds), laurel seeds (Lavender) Nobilis), horseradish (Veronica Beccabunga), mastic (Pistacia Lentiscus), warbler (Veronica Officinalis), aloe vera, chasteberry (Vitex Agnus - Castus), yarrow (Achillea Millefolium), St. John's Wort (Centaurium Erythracea), sage (Salvia Officinalis), turmeric (Curcuma Longa), shepherd's purse (Capsella Bursa Pastoris), evening primrose (Primula Elatior), matchgrass (Lycopodium Clavatum), horsetail (Equisetum Arvense), rosehip (Rosa Canina), horse chestnut (Aesculus) hippocastanum).

Claims

CLAIMS A method for producing fermented honey product with pine cone characterized by placing pine products in a jar without being washed and undivided or divided in lengthwise into four or more pieces and adding honey on top of it to start the fermentation. The method of Claim 1 characterized by 1/3 of the total material in the jar is pine product and 2/3 is honey. The method of Claim 2 characterized by using at least one of the cones, resins, leaves or branches of trees as an input. The method of Claim 1 characterized by using one of the oxidative or anoxidative fermentation. The method of any Claim above characterized by comprising the steps below;
— Closing the mouth of the jar, in which honey and pine cones are placed, in a way that receives limited oxygen,
— Keeping the mixture in a dark environment at room temperature for the first three days, and in the sun for one hour a day for the next three days. The method of the Claims 1-3 characterized by comprising the steps below;
— Closing the mouth of the jar, in which honey and pine cones are placed, in a way that receives limited oxygen,
— Keeping the mixture in a dark environment at room temperature for the first three days, and in the sun for one hour a day for the next three days,
— at the end of the sixth day, taking the honey in the jar, which has a consistency of water, into a separate container,
— adding water preferably with an amount of 1/10 of the liquid taken in a separate container to the cones in the jar, then shaking the jar,
— adding the resulting liquid is onto the liquid taken in a separate container,
— taking the water added liquid back into the jar, closing the mouth of the jar in such a way that it receives very little oxygen, and keeping in a dark environment by being exposed to the sun for one hour a day for three days. The method of the Claims 1-3 characterized by comprising the steps below; — Closing the mouth of the jar, in which honey and pine cones are placed, in a way that receives limited oxygen,
— Keeping the mixture in a dark environment at room temperature for the first three days, and in the sun for one hour a day for the next three days,
— adding water preferably with an amount of 1/10 of the liquid taken in a separate container to the cones in the jar, then shaking the jar,
— adding the resulting liquid is onto the liquid taken in a separate container,
— closing the mouth of the jar tightly so that it does not get oxygen from the outside, and attaching the fermentation air lock.
8. The method of the Claims 1-3 characterized by comprising the steps below;
— Closing the mouth of the jar, in which honey and pine cones are placed, in a way that receives limited oxygen,
— Keeping the mixture in a dark environment at room temperature for the first three days, and in the sun for one hour a day for the next three days,
— adding water preferably with an amount of 1/10 of the liquid taken in a separate container to the cones in the jar, then shaking the jar,
— adding the resulting liquid is onto the liquid taken in a separate container.
9. The method of the Claims 1-3 characterized by comprising the steps below;
— Closing the mouth of the jar, in which honey and pine cones are placed, in a way that receives limited oxygen,
— Keeping the mixture in a dark environment at room temperature for the first three days, and in the sun for one hour a day for the next three days,
— adding water preferably with an amount of 1/10 of the liquid taken in a separate container to the cones in the jar, then shaking the jar,
— adding the resulting liquid is onto the liquid taken in a separate container,
— keeping the mouth of the jar containing the water added liquid open to ensure sufficient oxygen entry for three days.
10. A product with main materials of which are honey and pine sub-products produced with a method of any Claims above characterized by comprising any of the other bee products (Propolis, Pollen, Royal Jelly), ginger, turmeric, galangal, clove, rosemary, peppermint, linden, passiflora, echinacea, agarwood, blackthorn, nettle, garlic, mystic sage, eucalyptus, thyme, honey father, yoghurt grass, rhubarb, ragweed, asparagus, celery seed, broccoli, power pomegranate, oregano, horseradish seed, tragacanth, black cumin seed, shepherd's buckthorn tribulus terrestris, carob, jujube, green tea, ginkgo, caraway, grape seed, ginseng, daily, mirha, lavender flower horseradish, mastic, warbler, aloe vera, chasteberry, yarrow, St. John's Wort, sage turmeric shepherd's purse, evening primrose, matchgrass, horsetail, rosehip, horse chestnut hippocastanum.
PCT/TR2022/050974 2022-08-15 2022-09-12 A fermented honey product with pine cone WO2024039314A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2022012810 2022-08-15
TR2022/012810 TR2022012810A1 (en) 2022-08-15 FERMENTED HONEY PRODUCT WITH PONE CONTENT

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WO2024039314A1 true WO2024039314A1 (en) 2024-02-22

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000028403A (en) * 1998-10-31 2000-05-25 박재욱 Preparation of fermented beverage with pine needle
KR100557019B1 (en) * 2005-01-13 2006-03-03 황대수 This method of a fermented extract used for pine cone
KR100768471B1 (en) * 2006-09-18 2007-10-19 한덕영 Manufacturing method of beverage extract using pine cone and pine cone
KR101710278B1 (en) * 2015-09-24 2017-02-24 선병국 Method for manufacturing pharmaceutical composition

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000028403A (en) * 1998-10-31 2000-05-25 박재욱 Preparation of fermented beverage with pine needle
KR100557019B1 (en) * 2005-01-13 2006-03-03 황대수 This method of a fermented extract used for pine cone
KR100768471B1 (en) * 2006-09-18 2007-10-19 한덕영 Manufacturing method of beverage extract using pine cone and pine cone
KR101710278B1 (en) * 2015-09-24 2017-02-24 선병국 Method for manufacturing pharmaceutical composition

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