TR201810669A2 - AN ENCAPSULATED BEE MILK AND RELATED PRODUCTION METHOD - Google Patents
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- 235000013336 milk Nutrition 0.000 title claims description 21
- 239000008267 milk Substances 0.000 title claims description 21
- 210000004080 milk Anatomy 0.000 title claims description 21
- 238000004519 manufacturing process Methods 0.000 title description 6
- 229940109850 royal jelly Drugs 0.000 claims abstract description 72
- 239000000203 mixture Substances 0.000 claims abstract description 63
- 238000000034 method Methods 0.000 claims abstract description 59
- 108010010803 Gelatin Proteins 0.000 claims abstract description 27
- 239000008273 gelatin Substances 0.000 claims abstract description 27
- 229920000159 gelatin Polymers 0.000 claims abstract description 27
- 235000019322 gelatine Nutrition 0.000 claims abstract description 27
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 27
- 230000002209 hydrophobic effect Effects 0.000 claims abstract description 21
- 239000002775 capsule Substances 0.000 claims abstract description 16
- 239000007791 liquid phase Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 27
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 21
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 18
- 239000003094 microcapsule Substances 0.000 claims description 17
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 239000002562 thickening agent Substances 0.000 claims description 15
- 229920001817 Agar Polymers 0.000 claims description 14
- 239000008272 agar Substances 0.000 claims description 14
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 12
- 239000005862 Whey Substances 0.000 claims description 12
- 102000007544 Whey Proteins Human genes 0.000 claims description 12
- 108010046377 Whey Proteins Proteins 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 239000003208 petroleum Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000499 gel Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 4
- 244000215068 Acacia senegal Species 0.000 claims description 3
- 229920000084 Gum arabic Polymers 0.000 claims description 3
- 244000020551 Helianthus annuus Species 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000000205 acacia gum Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims 1
- 235000010755 mineral Nutrition 0.000 claims 1
- 239000000230 xanthan gum Substances 0.000 claims 1
- 235000010493 xanthan gum Nutrition 0.000 claims 1
- 229940082509 xanthan gum Drugs 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 239000000243 solution Substances 0.000 description 15
- 239000000047 product Substances 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 238000005538 encapsulation Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 230000007246 mechanism Effects 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- 241001104043 Syringa Species 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000003517 fume Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- QHBZHVUGQROELI-SOFGYWHQSA-N (E)-10-hydroxydec-2-enoic acid Chemical compound OCCCCCCC\C=C\C(O)=O QHBZHVUGQROELI-SOFGYWHQSA-N 0.000 description 2
- QHBZHVUGQROELI-UHFFFAOYSA-N Royal Jelly acid Natural products OCCCCCCCC=CC(O)=O QHBZHVUGQROELI-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000015218 chewing gum Nutrition 0.000 description 2
- 239000011162 core material Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000576 food coloring agent Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000012876 carrier material Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Insects & Arthropods (AREA)
- Animal Husbandry (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Jellies, Jams, And Syrups (AREA)
- Cosmetics (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Abstract
Buluş, arı sütü ve jelatin içeren bir karışım hazırlanması, bahsedilen karışımın jelleşerek arı sütü çevresinde bir kapsül oluşturmasını sağlamak üzere sıvı fazda hidrofobik bir banyoya eklenmesi adımlarını içeren arı sütünü mikroenkapsüle etmek üzere bir yöntem ile ilgilidir.The invention relates to a method for microencapsulating royal jelly comprising the steps of preparing a mixture comprising royal jelly and gelatin, adding said mixture to gelatin to form a capsule around royal jelly in a liquid phase hydrophobic bath.
Description
TARIFNAME ENKAPSÜLE EDILMIS BIR ARI SÜTÜ VE ILGILI ÜRETIM YÖNTEMI TEKNIK ALAN Bulus, bir gida ürünü ve üretim yöntemi ile ilgilidir. DESCRIPTION An Encapsulated Royal Jelly and Related Production Method TECHNICAL FIELD The invention relates to a food product and production method.
Bulus, özellikle, ari sütünün enkapsülasyon yöntemleri, bu yöntemle elde edilen enkapsüle ari sütü ve bahsedilen enkapsüle ari sütünü içeren gidalar ile ilgilidir. ÖNCEKI TEKNIK Tüketicilerin büyük kismi, gida seçimi sirasinda besleyicilik kriterini ön planda tutmaktadir. Bu kistasi tasiyan en önemli ürünlerden birisi de ari sütüdür. Ari sütü, Ari sütü, 5-15 günlük isçi arilarin yutak üstü salgi bezlerinden salgiladiklari bir maddedir. The invention, in particular, encapsulation methods of royal jelly, obtained by this method relates to encapsulated royal jelly and foods containing said encapsulated royal jelly. PRIOR ART Most of the consumers prioritize the nutritional criteria during food selection. holding. One of the most important products bearing this criterion is royal jelly. Royal Jelly, Bee Milk is a substance secreted by 5-15 day old worker bees from their suprapharyngeal glands.
Jel halinde akici kivamda, kremsi-beyaz renktedir. Tadi eksi ve kokusu keskin fenolik yapidadir. Yogunlugu yaklasik 1,1 g/cm3 olup kismen suda çözünebilmektedir. It is a creamy-white color with a liquid consistency in gel form. Phenolic with a strong taste and odor is in the structure. Its density is about 1.1 g/cm3 and it is partially soluble in water.
Endüstriyel açidan bakildiginda, ari sütünün siselenmesi ve siselenmis ari sütünün raf ömrü büyük bir problem olarak öne çikmaktadir. Ari sütü temelde fazlasiyla hizli bozulan bir ürün oldugu için, yüksek miktarda üretimi ve raflanmasi mümkün olmamaktadir. From an industrial point of view, bottling of royal jelly and shelf life of bottled royal jelly longevity stands out as a big problem. Royal jelly is basically too fast Since it is a perishable product, it is possible to produce and store in high quantities. does not exist.
Yukarida bahsedilen dezavantajlari gidermek adina ari sütü enkapsüle edilebilmektedir. Enkapsülasyon yöntemi genel olarak spesifik kosullarda aktif maddenin makro, mikro veya nano boyutlardaki bir kaplama materyali (kapsül) ile çevrelenerek veya bir tasiyici materyale baglanarak bu aktif maddenin dis etkenlerden korunup istenen kosullarda veya ortamda açiga çikarilmasina olanak saglayan bir teknolojik yöntemdir. Uygulanan enkapsülasyon yöntemi sonucunda elde edilen kapsüllerin çapi 0,2um'den küçük ise nanoenkapsülasyon, 0,2-5000um arasinda ise mikroenkapsülasyon, 5,000um'den büyük ise makroenkapsülasyon olarak adlandirilmaktadir. In order to eliminate the disadvantages mentioned above, royal jelly is encapsulated. can be achieved. The encapsulation method is generally active under specific conditions. of the substance with a coating material (capsule) in macro, micro or nano dimensions. This active substance can be protected from external factors by surrounding it or binding it to a carrier material. that allows it to be preserved and released in the desired conditions or environment. technological method. Obtained as a result of the encapsulation method applied nanoencapsulation if the diameter of the capsules is less than 0.2um, if it is between 0.2-5000um as microencapsulation, if greater than 5,000um, as macroencapsulation is named.
Mikroenkapsülasyon prosedürlerinde olusan problemlerden bazilari, son üründe boyutsal farkliliklar görülmesi, buna binaen üretim standartinin yakalanamamasi ve farkli boyutta taneciklerin mikroenkapsüle ürünlerin kullanildigi yiyeceklerde agiz hissiyatini düsürmesidir. Ayrica mikrokapsüllerin olusturulmasi sirasinda çesitli unsurlarin kapsül disina çikarak ürünün besleyiciligini ve çesitli niteliklerini düsürdügü gözlemlenmektedir. Some of the problems that occur in microencapsulation procedures are in the end product. dimensional differences are seen, therefore the production standard cannot be achieved and mouth in foods where microencapsulated products of different sizes are used. it lowers the feeling. Also, during the formation of microcapsules, various that the elements go out of the capsule and reduce the nutritiveness and various qualities of the product. is observed.
Teknik alanda yapilan ön patent arastirmasinda asagidaki dokümanlarla karsilasilmistir. In the preliminary patent research carried out in the technical field, with the following documents have been compared.
CN dokümaninda enkapsüle ari sütü hazirlama yöntemi açiklanmistir. Bulus konusu yöntemde, sodyum aljinat ve ari sütünün sulu çözeltilerinden bir karisim elde edilmekte, karisim bir peristaltik pompa ile bir pozitif kutup olarak alinan bir nozülden, negatif bir kutup olarak alinmis bir disk içerisinden geçecek sekilde bir jel banyosuna püskürtülmektedir. Banyo içerisinde jel yapi olusmakta ve mikroenkapsülasyon saglanmaktadir. Ilgili yöntemde elde edilen mikroenkapsüle ari sütünde, ilk formulasyonun yapisi nedeniyle ari sütünün içerisindeki seker benzeri bilesenlerin sivi faza geçerek tat ve besleyicilik kaybina sebebiyet vermektedir. bee encapsulated in CN document The method of preparing milk is explained. In the method of the invention, sodium alginate and pure A mixture is obtained from the aqueous solutions of milk and the mixture is pumped with a peristaltic pump. a disk taken as a negative pole from a nozzle taken as a positive pole It is sprayed into a gel bath, passing through it. gel in the bathroom structure is formed and microencapsulation is provided. obtained in the corresponding method. In microencapsulated royal jelly, due to the structure of the first formulation, royal jelly The sugar-like components in it pass into the liquid phase, resulting in loss of taste and nutrition. it causes.
CN dokümaninda bir baska enkapsüle ari sütü hazirlama yöntemi açiklanmistir. Yöntem su adimlari içermektedir; iyonize su içerisinde ari sütü ile karistirilmaktadir. Mikro gözenekli nisasta karisiminin hazirlanmakta, uygun miktarda nisasta içerisine, hazirlanan ari sütü ekstrati eklenerek ve 15 dakika boyunca karistirilmaktadir. Karisimin yüzde 5' ile yüzde 10 arasinda, 1'e 2 oraninda jelatin ve akasya içeren kolodial karisim hazirlanmaktadir. Iki karisim 25-35 derece arasinda manyetik karistiricida karistirilmaktadir. Elde edilen karisim bir gece 4 derecede bekletilerek çökelme hizlandirilmakta ve karisim -18 derecede dondurularak mikrokapsüller elde edilmektedir. another in CN document The method of preparing encapsulated royal jelly is explained. The method includes water steps; It is mixed with royal jelly in ionized water. Microporous starch mixture It is prepared by adding the prepared royal jelly extract into starch in an appropriate amount. and stirred for 15 minutes. Between 5 percent and 10 percent of the mixture to 1 A colloidal mixture containing 2 parts of gelatin and acacia is prepared. two mixes 25-35 It is mixed in the magnetic stirrer between degrees. The resulting mix a night 4 Precipitation is accelerated by keeping it at -18 degrees Celsius and the mixture is frozen at -18 degrees. microcapsules are produced.
Bahsedilen yöntemlerde karisimlar bir mikser araciligiyla karistirilmakta, bu islem bilesenler arasinda kimyasal baglar olusmasini zorlastirmakta ve ari sütünün unsurlarini tutacak kalitede bir kapsül yapisi saglayamamaktadir. dokümaninda bir toz kompozisyonu açiklanmistir. Bulus, bir yiyecek ya da içecek katki maddesi olarak, tercihen çesitli gidalara ve içeceklere, özellikle toz içeceklere ve sakizlara aroma ve lezzet vermek için veya aroma ve lezzet arttirici bir madde olarak yararli trehaloz içeren bir toz bilesimi ile ilgilidir. Burada toz, bir çekirdek madde içermekte ve bu çekirdek madde de enkapsüle edilmis olup, tercihen ari sütü olarak seçilebilecek bir fonksiyonel madde içerebilmektedir. In the mentioned methods, the mixtures are mixed by means of a mixer, this process It makes it difficult to form chemical bonds between the components and It cannot provide a quality capsule structure to hold its elements. A powder composition is disclosed in the document. Invention is a food or beverage additive. As an ingredient, it is preferably added to various foods and beverages, especially powdered beverages and for flavoring and flavoring chewing gums or as a flavor and flavor enhancer It relates to a powder composition containing useful trehalose. Here, the powder is a core material. contains and this core material is also encapsulated, preferably as royal jelly. may contain a functional substance that can be selected.
Sonuç olarak yukarida bahsedilen dezavantajlar, ilgili alanda bir yenilik yapmayi zorunlu hale getirmistir. As a result, the disadvantages mentioned above make it difficult to make an innovation in the related field. not made mandatory.
BULUSUN AMACI Mevcut bulus, yukarida bahsedilen problemleri ortadan kaldirmak ve ilgili alanda teknik bir yenilik yapmayi amaçlamaktadir. OBJECTIVE OF THE INVENTION The present invention aims to eliminate the above-mentioned problems and aims to innovate.
Bulusun ana amaci ari sütünün enkapsülasyon yöntemleri, bu yöntemle elde edilen enkapsüle ari sütü ve bahsedilen enkapsüle ari sütünü içeren yiyeceklerin yapisini ortaya koymaktir. The main purpose of the invention is the encapsulation methods of royal jelly obtained by this method. structure of encapsulated royal jelly and foods containing said encapsulated royal jelly is to reveal.
Bulusun bir baska amaci, ari sütünün raf ömrünü arttirmaktadir. Another object of the invention is to increase the shelf life of royal jelly.
Bulusun bir diger amaci, mikroenkapsüle edilmis ari sütünde seker benzeri hidrofilik bilesenlerin kaybini azaltmaktir. Another object of the invention is the hydrophilic sugar like sugar in microencapsulated royal jelly. to reduce the loss of components.
Bulusun bir amaci da, mikroenkapsüle edilmis ari sütünde ari içerisindeki bazi önemli yag asitlerinin (örnegin 10-HDA) kapsül disina çikmasini engellemektir. Another aim of the invention is to identify some important substances in bee in microencapsulated royal jelly. It is to prevent fatty acids (for example, 10-HDA) from getting out of the capsule.
Bulusun bir baska amaci, mikroenkapsüle ari sütlerinde boyutsal farkliliklari azaltmaktir. Another object of the invention is to detect dimensional differences in microencapsulated royal jelly. is to reduce.
Bulusun bir diger amaci, boyut farkliklarini standardize ederek söz konusu enkapsüle ari sütü ile üretilmis gida ürünlerinin agiz hissiyatini daha iyi vermesidir. Another object of the invention is to standardize the size differences in the encapsulation in question. food products produced with royal jelly give a better mouth feel.
BULUSUN KISA AÇIKLAMASI Yukarida bahsedilen ve asagidaki detayli anlatimdan ortaya çikacak tüm amaçlari gerçeklestirmek üzere mevcut bulus, ari sütünü mikroenkapsüle etmek üzere bir yöntemdir. Buna göre, a) Ari sütü ve jelatin içeren bir karisim hazirlanmasi, b) Bahsedilen karisimin jelleserek ari sütü çevresinde bir kapsül olusturmasini saglamak üzere sivi fazda hidrofobik bir banyoya eklenmesi adimlarini içermektedir. BRIEF DESCRIPTION OF THE INVENTION All the above-mentioned purposes that will emerge from the detailed description below. The present invention has been developed to microencapsulate royal jelly. method. According to this, a) Preparation of a mixture containing royal jelly and gelatin, b) A capsule around the royal jelly by gelling the said mixture. to a hydrophobic bath in the liquid phase to ensure that adding steps contains.
Bulusun tercih edilen bir yapilanmasinda, karisima kivamlastirici eklenmektedir. In a preferred embodiment of the invention, a thickener is added to the mixture.
Bulusun tercih edilen bir yapilanmasinda, bahsedilen kivamlastirici agar olarak seçilmektedir. In a preferred embodiment of the invention, said thickener is used as agar. is selected.
Bulusun tercih edilen bir yapilanmasinda, bahsedilen kivamlastirici zamklar arasinda seçilmektedir. In a preferred embodiment of the invention, said thickening gums is selected.
Bulusun tercih edilen bir yapilanmasinda, bahsedilen kivamlastirici arap zamki, ksantan zamki arasindan seçilmektedir. In a preferred embodiment of the invention, said thickening gum arabic It is chosen from among the xanthan gums.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen karisim %10-%15 araliginda ari sütü (kuru maddede) ve %10'a kadarjelatin içermektedir. In another preferred embodiment of the invention, said mixture is 10%-15%. It contains royal jelly (in dry matter) and gelatin up to 10%.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen karisim %5”e kadar kivamlastirici içermektedir. In another preferred embodiment of the invention, said mixture is up to 5%. Contains thickener.
Bulusun tercih edilen bir yapilanmasinda, bahsedilen karisim %10 ari sütü (kuru maddede) ve %5 jelatin içermektedir. In a preferred embodiment of the invention, said mixture is 10% royal jelly (dry substance) and 5% gelatin.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen karisim %3 oraninda kivamlastirici içermektedir. In another preferred embodiment of the invention, said mixture is 3%. Contains thickener.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen karisim süt tozu ve/veya peynir alti suyu tozu içermektedir. In another preferred embodiment of the invention, said mixture is milk powder and/or Contains whey powder.
Bulusun tercih edilen bir yapilanmasi, bahsedilen karisim %15'e kadar peynir alti suyu tozu içermektedir. A preferred embodiment of the invention, said mixture up to 15% whey contains powder.
Bulusun tercih edilen bir yapilanmasi, bahsedilen karisim %5 oraninda peynir alti suyu tozu içermektedir. A preferred embodiment of the invention is said mixture being 5% whey. contains powder.
Bulusun tercih edilen bir yapilanmasi, bahsedilen karisim %15te kadar süt tozu içermektedir. A preferred embodiment of the invention is milk powder up to 15% of said mixture. contains.
Bulusun tercih edilen bir yapilanmasi, bahsedilen karisim %5 oraninda süt tozu içermektedir. A preferred embodiment of the invention is 5% milk powder of said mixture. contains.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen sivi fazdaki hidrofobik banyo gidalarda kullanilabilir yaglarla saglanmaktadir. In another preferred embodiment of the invention, said liquid phase hydrophobic The bath is provided with oils that can be used in food.
Bulusun tercih edilen bir yapilanmasinda, bahsedilen yag ayçiçek veya zeytinyagi arasindan seçilmektedir. In a preferred embodiment of the invention, said oil is sunflower or olive oil. is chosen among
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen karisim, vitamin, mineral, aroma veya gida renklendiricilerden en az birini içermektedir. In another preferred embodiment of the invention, said mixture contains vitamins, minerals, contains at least one of flavor or food colorants.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen banyo kloroform, petrol eteri, eter, hekzan arasindan herhangi biriyle saglanmaktadir. In another preferred embodiment of the invention, said bath is chloroform, petroleum It is provided with any of the following: ether, ether, hexane.
Bulusun tercih edilen bir diger yapilanmasinda, viskoziteyi ayarlamak üzere bahsedilen banyo birden fazla hidrofobik sivi ile saglanmaktadir. In another preferred embodiment of the invention, said bath is provided with more than one hydrophobic liquid.
Bulusun tercih edilen bir yapilanmasinda, bahsedilen karisim sivi fazdaki hidrofobik banyoya damlatilarak eklenmektedir. In a preferred embodiment of the invention, said mixture is hydrophobic in the liquid phase. It is added to the bath by dripping.
Bulusun tercih edilen bir diger yapilanmasinda, damlatma islemi arka arkaya ayni noktaya yapilmamaktadir. In another preferred embodiment of the invention, the dripping operation is successively the same. point is not made.
Bulusun tercih edilen bir yapilanmasinda, damlatma islemi bir pompa ile gerçeklestirilmektedir. In a preferred embodiment of the invention, the dripping operation is performed with a pump. is carried out.
Bulusun tercih edilen bir yapilanmasinda, damlatma islemi bir siringa ile gerçeklestirilmektedir. In a preferred embodiment of the invention, the dripping is with a syringe. is carried out.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen siringa 0,3-1,2 mm araliginda dis çapi olan bir igne içermektedir. In another preferred embodiment of the invention, said syringe is 0.3-1.2 mm. It contains a needle with a tooth diameter in the range.
Bulusun tercih edilen bir diger yapilanmasinda, olusturulan mikrokapsüller banyodan Bulusun tercih edilen bir diger yapilanmasinda, olusturulan mikrokapsüller hidrofobik bir materyalden mamul bir unsurla süzülmektedir. In another preferred embodiment of the invention, the formed microcapsules are removed from the bath. In another preferred embodiment of the invention, the microcapsules formed are hydrophobic. filtered by an element made of a material.
Yukarida bahsedilen ve asagidaki detayli anlatimdan ortaya çikacak tüm amaçlari gerçeklestirmek üzere mevcut bulus, istemlerden herhangi birisine uygun bir yöntemle elde edilmis mikroenkapsüle ari sütü içeren gida maddesidir. All the above-mentioned purposes that will emerge from the detailed description below. the present invention by a method according to any of the claims. It is a food material containing obtained microencapsulated royal jelly.
SEKILLERIN KISA AÇIKLAMASI Sekil 1'de bulus konusu yöntemi gerçeklemek üzere kurulmus bir sistemin bir yapilanmasinin temsili yari görünüsü verilmistir. BRIEF DESCRIPTION OF THE FIGURES Figure 1 is an example of a system set up to implement the method of the invention. A representative half view of the structuring is given.
Sekil 2'de bulus konusu yöntemle elde edilmis bir mikroenkapsüle ari sütünün temsili bir görünüsü verilmistir. In Figure 2, the representation of a microencapsulated royal jelly obtained by the method of the invention a view is given.
SEKILLERDEKI REFERANS NUMARALARININ AÇIKLAMASI . Pompa 11. Uç .Kap BULUSUN DETAYLI AÇIKLAMASI Bu detayli açiklamada bulus konusu enkapsüle edilmis bir ari sütü ve ilgili üretim yöntemi sadece konunun daha iyi anlasilabilmesi için hiçbir sinirlayici etki olusturmayacak örneklerle açiklanmaktadir. EXPLANATION OF REFERENCE NUMBERS IN THE FIGURES . Pump 11. Tip .Container DETAILED DESCRIPTION OF THE INVENTION In this detailed description, the subject of the invention is an encapsulated royal jelly and its related production. method only for a better understanding of the subject, no limiting effect. explained with examples.
Bulus konusu, ari sütünün enkapsülasyon yöntemleri, bu yöntemle elde edilen enkapsüle ari sütü ve bahsedilen enkapsüle ari sütünü içeren yiyecekler ile ilgilidir. The subject of the invention is the encapsulation methods of royal jelly, obtained by this method. relates to encapsulated royal jelly and foods containing said encapsulated royal jelly.
Bulus, ari sütünü mikroenkapsüle etmek üzere bir yöntem ile ilgili olup ayirt edici a) Ari sütü ve jelatin içeren bir karisim hazirlanmasi, b) Bahsedilen karisimin jelleserek ari sütü çevresinde bir kapsül olusturmasini saglamak üzere sivi fazda hidrofobik bir banyoya eklenmesi adimlarini içermektedir. The invention relates to a method for microencapsulating royal jelly with a distinctive a) Preparation of a mixture containing royal jelly and gelatin, b) The said mixture gels and forms a capsule around the royal jelly. addition to a hydrophobic bath in the liquid phase to provide contains the steps.
Yukaridaki özelliklere haiz banyo, tercihen gidalarda kullanilabilir yaglarin arasinda, özellikle ayçiçek veya zeytinyagi gibi bitkisel yaglardan olusturulabilecegi gibi kloroform, petrol eteri, eter, hekzan gibi hidrofobik sivilar da banyoyu olusturmak üzere kullanilabilmektedir. Among the oils that can be used in bath, preferably in foods, having the above properties, It can be formed from vegetable oils, especially sunflower or olive oil. Hydrophobic liquids such as chloroform, petroleum ether, ether, hexane are also used to form the bath. can be used.
Bahsedilen banyonun sicakligi jelatinin soguyarak kapsülü olusturabilecegi ve ayni zamanda banyoyu olusturan bilesenin sivi fazda kalabilecegi bir degerde olup, yaglar için özellikle 0-4 °C arasindadir. The temperature of the mentioned bath is that the gelatin can cool down to form the capsule and It also has a value where the component that makes up the bath can stay in the liquid phase, and the oils especially between 0-4 °C.
Hidrofobik banyo, mikroenkapsülasyon sirasinda olusan mikrokapsüllerin içinde bulanan hidrofilik bilesenleri iterek kapsül disina çikmasini engellemektedir. Buna bagli olarak, bu yöntemde elde edilen mikroenkapsüle ari sütünün seker gibi suda çözünen bilesenlerinin orani alternatif yöntemlerle elde edilen mikrokapsüllere nazaran daha yüksekün Bulusun tercih edilen bir yapilanmasinda, olusturulacak mikrokapsülün fonksiyonlarini ve dayanimini arttirmak üzere ari sütü, jelatin karisimina kivamlastirici eklenebilmektedir. Bahsedilen kivamlastirici zamklar (gums) arasindan, özellikle ksantan ve arap zamki arasindan, seçilebilmektedir. The hydrophobic bath is inside the microcapsules formed during microencapsulation. It pushes the hydrophilic components that are covered and prevents them from coming out of the capsule. It depends on this As a result, the microencapsulated royal jelly obtained in this method is water-soluble like sugar. The ratio of its components is higher than the microcapsules obtained by alternative methods. your high In a preferred embodiment of the invention, the functions of the microcapsule to be formed and to increase its strength, royal jelly is a thickener to the gelatin mixture. can be added. Among the mentioned thickening gums (gums), especially between xanthan and gum arabic.
Bulusun tercih edilen bir yapilanmasinda, bahsedilen kivamlastirici agar olarak seçilmektedir. Agar yaklasik olarak 85 0Üye kadar yapisini koruyabilmektedir. Bu sebeple eklenen karisima eklenen agar, elde edilecek mikroenkapsüle ari sütünün, kullanilacagi gida tipinde yüksek sicaklarda kullanilabilmesini saglamaktadir. Agar ayrica besinsel degeri yüksek maddelerin mikrokapsül disina çikisini azaltmaktadir. In a preferred embodiment of the invention, said thickener is used as agar. is selected. Agar can preserve its structure up to approximately 85 0 members. This The agar added to the added mixture for this reason, the microencapsulated royal jelly to be obtained, It ensures that it can be used at high temperatures in the type of food in which it will be used. agar it also reduces the outflow of substances with high nutritional value out of the microcapsule.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen karisim %10-'3/015 araliginda ari sütü (kuru maddede) ve %10'a kadar jelatin içerebilmektedir. Bahsedile iki bilesenden ari sütü sekil 2'de gösterilen mikroenkapsüle ari sütünün özünü (B) olustururken, jelatin çeperi (A) olusturmaktadir. In another preferred embodiment of the invention, said mixture is 10%-3/015. It may contain royal jelly (in dry matter) and gelatin up to 10%. be mentioned royal jelly from two components, the extract of microencapsulated royal jelly shown in figure 2 (B) while forming the gelatin wall (A).
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen kivamlastirici %0,5'e kadar kivamlastirici içerebilmektedir. Kivamlastirici sekil 2'de gösterilen çeperi (A) daha stabil hale getirerek güçlendirmektedir. In another preferred embodiment of the invention, said thickener is up to 0.5%. may contain a thickener. The thickener wall (A) shown in figure 2 is more strengthens it by stabilizing it.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen karisim süt tozu veya peynir alti suyu tozu içermektedir. Bahsedilen süt tozu veya peynir alti suyu tozunun ana islevi, protein yapilarindan dolayi ari sütü içerisindeki bazi önemli yag asitlerinin (10-HDA gibi) kapsül disina çikisini engellemektedir. Bu yapisal faydanin yaninda, süt tozu ve peynir alti suyu direk olarak son ürünün besleyiciligini de arttirmaktadir. Süt tozu veya peynir alti suyu tozu direkt olarak karisimin içerisine eklenebilmektedir. In another preferred embodiment of the invention, said mixture is milk powder or Contains whey powder. The aforementioned milk powder or whey powder Its main function is to provide some important fatty acids in royal jelly due to its protein structure. (such as 10-HDA) prevents its exit from the capsule. Besides this structural benefit, milk powder and whey directly increase the nutritional value of the final product. Milk powder or whey powder can be added directly into the mixture.
Peynir alti suyu ve süt tozu tercihen tozu tercihen %15'e kadar karisima eklenebilmektedir. Whey and milk powder preferably powder, preferably up to 15% mix can be added.
Bulusun tercih edilen bir diger yapilanmasinda, bahsedilen karisim, vitamin, mineral, aroma veya gida renklendirioilerden en az birini içermektedir. Bahsedilen bilesenler direkt olarak ilk karisima eklenebilmekte ve temel olarak son ürünün besleyiciligini arttirmaktadir. In another preferred embodiment of the invention, said mixture contains vitamins, minerals, contains at least one of flavoring or food coloring. Mentioned components It can be added directly to the first mix and basically enhances the nutritional value of the final product. is increasing.
Bulusun tercih edilen bir yapilanmasinda, karisim, banyoya damlatilmaktadir. In a preferred embodiment of the invention, the mixture is dripped into the bath.
Damlatma islemi hem uygun son ürün boyutlarin yakalanmasini saglarken, hem de boyutlarin standart bir degerde olmasini saglamaktadir. Banyo içerisine düsen damla tanelerindeki jelatin ve tercihen kivamlastirici, özellikle agar, ve/veya peynir alti suyu tuzu ve/veya süt tozu birbirleri ile etkilesime girerek bir ari sütünü hapseden bir kapsül olusturmaktadir. While the dripping process ensures that the appropriate final product dimensions are achieved, it also It ensures that the dimensions are at a standard value. Drops falling into the bathroom gelatin in grains and preferably thickener, especially agar, and/or whey a capsule that traps royal jelly by interacting with salt and/or milk powder forms.
Bulusun tercih edilen bir diger yapilanmasinda, damlatma islemi arka arkaya ayni noktaya yapilmamaktadir. Her seferinde farkli noktaya saglanan damlalar, damlalarin birbirleri ile etkilesime girerek, yapisal bozulmalar yasanmasini engellemektedir. Bu sekilde damla araliklari daha kisa tutulabilmektedir. Bu yöntemde, daha önce bahsedilen muhafazada bulunan hidrofobik sivi bir hareket mekanizmasi araciligiyla hareket ettirilebilmektedir. In another preferred embodiment of the invention, the dripping operation is successively the same. point is not made. Drops provided to a different point each time, interacting with each other, preventing the occurrence of structural deterioration. This In this way, the drop intervals can be kept shorter. In this method, previously by means of a hydrophobic liquid actuation mechanism contained in said housing. can be moved.
Bulusun tercih edilen bir diger yapilanmasinda, viskoziteyi ayarlamak üzere bahsedilen banyonun birden fazla hidrofobik sivi ile saglanabilmektedir. Banyo içerisine eklenen damlalarin birbirleri etkilesime girmesini engellemek için banyoyu hareketlendirmek üzere banyo bir karistirma elemani ile karistirilabilmektedir. Bahsedilen banyonun karismasi için gerekli hareketi saglayacak gerekli güç viskozitenin ayarlanmasiyla düsürülebilmektedir. In another preferred embodiment of the invention, said The bath can be provided with more than one hydrophobic liquid. Added to the bathroom activating the bathroom to prevent the drops from interacting with each other The bath can be mixed with a mixing element. The mentioned bathroom By adjusting the required power viscosity to provide the necessary movement for mixing. can be lowered.
Damlatma islemi tercihen Sekil 1ldeki gibi bir bir pompa (10) araciligiyla gerçeklestirilmekte olup, bahsedilen karisim pompa (10) içine doldurulmaktadir. The dripping process is preferably via a pump (10) as in Figure 1. is carried out and said mixture is filled into the pump (10).
Bahsedilen pompa (10) bir basinç pompasidir. Karisim, pompanin (10) uç kismindan banyoya damlatilmaktadir. Pompa (10) tercihen bir siringa olarak seçilebilmektedir. Said pump (10) is a pressure pump. Mixture from the end of the pump (10) dripped into the bathroom. The pump 10 can preferably be chosen as a syringe.
Buna göre pompa (10), son üründe mikrokapsül boyutlarini saglamak üzere, O,3-1,2 mm araliginda dis çapa haiz bir igne içermektedir. Bahsedilen karisim, söz konusu igne araciligiyla bir kap (20) içerisindeki banyoya damlatilmaktadir. Accordingly, the pump (10) is 0,3-1.2, in order to provide microcapsule dimensions in the final product. It contains a needle with an external diameter of mm. The aforementioned mix It is dripped into the bath in a container (20) by means of a needle.
Bulusun tercih edilen bir diger yapilanmasinda, ari sütü mikro kapsüllerini banyodan arindirmak üzere süzme ve kurutma islemleri gerçeklestirilmektedir. Tercihen, süzme islemi tercihen hidrofobik bir malzemeden mamul bir süzme elemani ile gerçeklestirilmektedir. Kurutma sirasinda, mikrokapsüllerin içerdigi suda çözünen bilesenler hidrofobik olmayan bir malzemeden mamul bir süzme elemani kullanilmasi durumda, süzme elemanina geçebilmektedir. In another preferred embodiment of the invention, the royal jelly microcapsules are removed from the bath. Filtering and drying processes are carried out to purify it. Preferably, filter The process is preferably with a filtration element made of a hydrophobic material. is carried out. During drying, the water-soluble content of the microcapsules using a filtration element whose components are made of a non-hydrophobic material In this case, it can pass to the filtration element.
Daha önce açiklanan karisim, ilgili bilesenleri Tablo 1`deki oranlarda içermektedir. The previously described mixture contains the relevant components in the proportions in Table 1.
Bilesen Ari Sütü Jelatin (Agirlikca) Ari sütü, bir kap içerisinde belli bir miktarda su ile karistirilmaktadir. Bahsedilen bu ortamin sicakligi en az 30 °Cldir. Ardindan ari sütü-su solüsyona jelatin eklenmektedir. Component Royal Jelly Gelatin (by weight) Royal jelly is mixed with a certain amount of water in a container. This is mentioned the temperature of the environment is at least 30 °C. Then, gelatin is added to the royal jelly-water solution.
Jelatin, 30 °C'nin üstünde su içeresinde çözünebilir formdadir. Bahsedilen sicakligin altinda saglikli bir çözünme saglanamamaktadir. Gelatin is soluble in water above 30 °C. The mentioned temperature Under this condition, a healthy dissolution cannot be achieved.
Elde edilen karisim, bir siringa içerisine doldurulmaktadir. Siringanin ignesinin dis çapi 0,30 mm boyutundandir. Bahsedilen siringa manuel olarak veya bir mekanizma ile hareket ettirilerek, damlalari bir kap içerisine doldurulmus bitkisel yag banyosuna damlatilmaktadir. Yag banyosunun sicakligi 0-4 °C arasindadir. Burada jelatin ve agar donarak kapsülü olusturmaktadir. The resulting mixture is filled into a syringe. Outer diameter of the needle of the syringe It is 0.30 mm in size. Said syringa can be used manually or by a mechanism. by moving the drops into a bath of vegetable oil filled in a container. is dripped. The temperature of the oil bath is between 0-4 °C. Here gelatin and agar it freezes to form the capsule.
Yag banyosu içerisinde olusan ari sütü içeren mikrokapsüller bir hidrofobik süzme elemani süzülmekte, ardindan çeker ocak altinda kurutularak ve hekzan, eter, kloroform, petrol eteri vb yag çözücü çözeltilerle yikanarak banyo kalintilarindan aritilmaktadir. Microcapsules containing royal jelly formed in the oil bath are treated with a hydrophobic filter. element is filtered, then dried under a fume hood and hexane, ether, chloroform, petroleum ether, etc. by washing with oil solvent solutions from the bath residues. is purified.
Daha önce açiklanan karisim, ilgili bilesenleri Tablo 2'deki oranlarda içermektedir. The previously described mixture contains the relevant components in the ratios in Table 2.
Bilesen Ari Sütü Jelatin Agar Ari sütü, bir kap içerisinde belli bir miktarda su ile karistirilmaktadir. Bahsedilen bu ortamin sicakligi en az 30 °Cidir. Ardindan ari sütü-su solüsyona jelatin eklenmektedir. Component Royal Jelly Gelatin Agar Royal jelly is mixed with a certain amount of water in a container. This is mentioned the ambient temperature is at least 30 °C. Then, gelatin is added to the royal jelly-water solution.
Jelatin, 30 °C'nin üstünde su içeresinde çözünebilir formdadir. Bahsedilen sicakligin altinda saglikli bir çözünme saglanamamaktadir. Bir baska kapta en az 45 0C*Iik suda agar-su solüsyonu hazirlanmaktadir. Su-agar solüsyonu jelatin-agar-su solüsyonun içine eklenerek karisim elde edilmektedir. Gelatin is soluble in water above 30 °C. The mentioned temperature Under this condition, a healthy dissolution cannot be achieved. In another container at least 45 0C *Light water agar-water solution is being prepared. water-agar solution gelatin-agar-water solution A mixture is obtained by adding it into it.
Elde edilen karisim, bir siringa içerisine doldurulmaktadir. Siringanin ignesinin dis çapi 0,30 mm boyutundandir. Bahsedilen siringa manuel olarak veya bir mekanizma ile hareket ettirilerek, damlalari bir kap içerisine doldurulmus bitkisel yag banyosuna damlatilmaktadir. Yag banyosunun sicakligi 0-4 00 arasindadir. Burada jelatin ve agar donarak kapsülü olusturmaktadir. The resulting mixture is filled into a syringe. Outer diameter of the needle of the syringe It is 0.30 mm in size. Said syringa can be used manually or by a mechanism. by moving the drops into a bath of vegetable oil filled in a container. is dripped. The temperature of the oil bath is between 0-4 00. Here gelatin and agar it freezes to form the capsule.
Yag banyosu içerisinde olusan ari sütü içeren mikrokapsüller bir hidrofobik süzme elemani süzülmekte, ardindan çeker ocak altinda kurutularak ve hekzan, eter, kloroform, petrol eteri vb yag çözücü çözeltilerle yikanarak banyo kalintilarindan aritilmaktadir. Microcapsules containing royal jelly formed in the oil bath are treated with a hydrophobic filter. element is filtered, then dried under a fume hood and hexane, ether, chloroform, petroleum ether, etc. by washing with oil solvent solutions from the bath residues. is purified.
Daha önce açiklanan karisim, ilgili bilesenleri Tablo 3'deki oranlarda içermektedir. The previously described mixture contains the relevant components in the ratios in Table 3.
Bilesen Ari Sütü Jelatin Agar Süt tozu (Agirlikca) Ari sütü, bir kap içerisinde belli bir miktarda su ile karistirilmaktadir. Bahsedilen bu ortamin sicakligi en az 30 °Cidir. Ardindan ari sütü-su solüsyona jelatin eklenmektedir. Components Royal Jelly Gelatin Agar Milk powder (by weight) Royal jelly is mixed with a certain amount of water in a container. This is mentioned the ambient temperature is at least 30 °C. Then, gelatin is added to the royal jelly-water solution.
Jelatin, 30 oC'nin üstünde su içeresinde çözünebilir formdadir. Bahsedilen sicakligin altinda saglikli bir çözünme saglanamamaktadir. Bir baska kapta en az 45 °Cilik suda agar-su solüsyonu hazirlanmaktadir. Su-agar solüsyonu jelatin-agar-su solüsyonun içine eklenerek karisim elde edilmektedir. Süt tozu, ari sütü-jelatin-su solüsyonuna veya agar-su solüsyonunun ikisine de eklenebilmektedir. Bu örnekte ise ari sütü- jelatin-su solüsyonuna eklenmistir. Gelatin is soluble in water above 30 oC. The mentioned temperature Under this condition, a healthy dissolution cannot be achieved. In another container in at least 45 °C water agar-water solution is being prepared. water-agar solution gelatin-agar-water solution A mixture is obtained by adding it into it. Milk powder into royal jelly-gelatin-water solution or both can be added to the agar-water solution. In this example, royal jelly- added to the gelatin-water solution.
Elde edilen karisim, bir siringa içerisine doldurulmaktadir. Siringanin ignesinin dis çapi 0,30 mm boyutundandir. Bahsedilen siringa manuel olarak veya bir mekanizma ile hareket ettirilerek, damlalari bir kap içerisine doldurulmus bitkisel yag banyosuna damlatilmaktadir. Yag banyosunun sicakligi 0-4 °C arasindadir. Burada jelatin ve agar donarak kapsülü olusturmaktadir. The resulting mixture is filled into a syringe. Outer diameter of the needle of the syringe It is 0.30 mm in size. Said syringa can be used manually or by a mechanism. by moving the drops into a bath of vegetable oil filled in a container. is dripped. The temperature of the oil bath is between 0-4 °C. Here gelatin and agar it freezes to form the capsule.
Yag banyosu içerisinde olusan ari sütü içeren mikrokapsüller bir hidrofobik süzme elemani süzülmekte, ardindan çeker ocak altinda kurutularak ve hekzan, eter, kloroform, petrol eteri vb yag çözücü çözeltilerle yikanarak banyo kalintilarindan aritilmaktadir. Microcapsules containing royal jelly formed in the oil bath are treated with a hydrophobic filter. element is filtered, then dried under a fume hood and hexane, ether, chloroform, petroleum ether, etc. by washing with oil solvent solutions from the bath residues. is purified.
Yukarida bahsedilen yöntemlerle elde edilen mikrokapsüle edilmis ari sütü, çesitli gida ürünlerine basitçe eklenebilmektedir. Bulus konusu gida ürünü mikroenkapsüle ari sütü içermektedir. Microencapsulated royal jelly obtained by the above-mentioned methods, various food can be simply added to their products. The food product of the invention, microencapsulated royal jelly contains.
Bahsedilen gida ürünü, sivi veya kati tüketilen formda olabilmektedir. Said food product can be in the form of liquid or solid consumption.
Mikroenkapsüle ari sütü ile elde edilebilecek gida ürünleri, meyve sulari, enerji içecekleri, süt ve süt ürünleri, unlu mamuller, et ürünleri gibi siniflarda örneklenebilmektedir. Daha spesifik örnekler olarak, pogaça, simit, kek, sakiz, pastörize süt, yogurt, kefir, salam, sosis, sucuk, meyve püreleri, balik yagi ürünleri ve katki maddeleri gösterilebilmektedir. Food products that can be obtained with microencapsulated royal jelly, fruit juices, energy beverages, milk and dairy products, bakery products, meat products. can be exemplified. As more specific examples, donut, bagel, cake, chewing gum, pasteurized milk, yogurt, kefir, salami, sausage, sausage, fruit purees, fish oil products and additives are displayed.
Mikrokapsüller, tercihen, ilgili ürünlerin üretim süreçlerinin mikrokapsülleri bozacak bir sicakligin kullanilmayacagi bir asamasinda ürüne eklenebilmektedir. Örneklemek gerekirse, son ürüne haline gelmis bir meyve suyuna mikroenkapsüle ari sütü eklenebilmektedir. Benzeri sekilde, bir kekin harcina da bahis konusu mikroenkapsüle ari sütü eklenebilmektedir. Bir baska örnekte, tercihen son ürününün elde edildigi bir adimda, yogurt ve sütün çesitli asamalarinda mikroenkapsüle ari sütü eklemesi yapilabilmektedir. Mikroenkapsüle ari sütü bahsedilen tüm gida ürünlerinin besleyiciligini artirmaktadir. Microcapsules are preferably used in a way that the manufacturing processes of the respective products will disrupt the microcapsules. It can be added to the product at a stage when the temperature will not be used. To illustrate, microencapsulated bee juice into a finished fruit juice. milk can be added. Similarly, the cost of a cake is also at stake. microencapsulated royal jelly can be added. In another example, preferably the final product Microencapsulated royal jelly in various stages of yogurt and milk can be added. Microencapsulated royal jelly of all mentioned food products increases its nutritional value.
Bir baska örnekte, söz konusu mikroenkapsüle ari sütü, direkt olarak meyve suyu ve benzeri içeceklerin içine eklenebilmektedir. In another example, said microencapsulated royal jelly is directly mixed with fruit juice and It can be added to similar beverages.
Bulusun koruma kapsami ekte verilen istemlerde belirtilmis olup kesinlikle bu detayli anlatimda örnekleme amaciyla anlatilanlarla sinirli tutulamaz. Zira teknikte uzman bir kisinin, bulusun ana temasindan ayrilmadan yukarida anlatilanlar isiginda benzer yapilanmalar ortaya koyabilecegi açiktir. The scope of protection of the invention is stated in the attached claims and this detailed for exemplification purposes, it cannot be limited to what is told. Because a technical expert similar in the light of what has been explained above without departing from the main theme of the invention. It is clear that structuring can occur.
Claims (27)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/10669A TR201810669A2 (en) | 2018-07-25 | 2018-07-25 | AN ENCAPSULATED BEE MILK AND RELATED PRODUCTION METHOD |
| PCT/TR2019/050620 WO2020117152A2 (en) | 2018-07-25 | 2019-07-24 | An encapsulated royal jelly and related production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/10669A TR201810669A2 (en) | 2018-07-25 | 2018-07-25 | AN ENCAPSULATED BEE MILK AND RELATED PRODUCTION METHOD |
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| TR201810669A2 true TR201810669A2 (en) | 2018-08-27 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06254382A (en) * | 1993-03-05 | 1994-09-13 | Riken Vitamin Co Ltd | Production of microcapsule and its apparatus for production |
| JP3614261B2 (en) * | 1996-11-08 | 2005-01-26 | 森川健康堂株式会社 | Method for producing microcapsules |
| DE602006006695D1 (en) * | 2005-08-30 | 2009-06-18 | Firmenich & Cie | ENCAPSULATED ACTIVE SUBSTANCES, METHOD FOR PREPARATION AND THEIR USE |
-
2018
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| WO2020117152A3 (en) | 2020-09-10 |
| WO2020117152A2 (en) | 2020-06-11 |
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