SHAN BIN, CAI YI-ZHONG, BROOKS JOHN D., CORKE HAROLD: "Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese", JOURNAL OF MEDICINAL FOOD, MARY ANN LIEBERT, LARCHMONT, NY,, US, vol. 14, no. 3, 1 March 2011 (2011-03-01), US , pages 284 - 290, XP055896353, ISSN: 1096-620X, DOI: 10.1089/jmf.2010.0009
SAGUN EMRULLAH, DURMAZ HISAMETTIN, TARAKCI ZEKAI, SAGDIC OSMAN: "Antibacterial Activities of the Extracts of Some Herbs Used in Turkish Herby Cheese Against Listeria Monocytogenes Serovars", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, MARCEL DEKKER, NEW YORK, NY, US, vol. 9, no. 2, 1 July 2006 (2006-07-01), US , pages 255 - 260, XP055896356, ISSN: 1094-2912, DOI: 10.1080/10942910600596365
HAYALOGLU ALI A., FOX PATRICK F.: "Cheeses of Turkey: 3. Varieties containing herbs or spices", DAIRY SCIENCE & TECHNOLOGY, INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, INRA, FR, vol. 88, no. 2, 1 March 2008 (2008-03-01), FR , pages 245 - 256, XP055896368, ISSN: 1958-5586, DOI: 10.1051/dst:2007015
EL-GHORAB AHMED, SHIBAMOTO TAKAYUKI, ÖZCAN MEHMET MUSA: "Chemical Composition and Antioxidant Activities of Buds and Leaves of Capers ( Capparis ovata Desf. var. canescens ) Cultivated in Turkey", THE JOURNAL OF ESSENTIAL OIL RESEARCH : JEOR, TAYLOR & FRANCIS, UK, vol. 19, no. 1, 1 January 2007 (2007-01-01), UK , pages 72 - 77, XP055896374, ISSN: 1041-2905, DOI: 10.1080/10412905.2007.9699233
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"Active Antimicrobial Food Packaging", 30 January 2019, INTECHOPEN, ISBN: 978-1-78985-004-8, article SAEED FARHAN, AFZAAL MUHAMMAD, TUFAIL TABUSSAM, AHMAD AFTAB: "Use of Natural Antimicrobial Agents: A Safe Preservation Approach", XP055896378, DOI: 10.5772/intechopen.80869
DARABPOUR ESMAEIL, BAVI ANISEH POSHTKOUHIAN, MOTAMEDI HOSSEIN, MANSOUR SEYYED, NEJAD SEYYED: "ANTIBACTERIAL ACTIVITY OF DIFFERENT PARTS OF PEGANUM HARMALA L. GROWING IN IRAN AGAINST MULTI-DRUG RESISTANT BACTERIA", EXCLI JOURNAL, UNIVERSITAET MAINZ, MEDICAL DEPARTMENT, DE, vol. 10, no. 25, 25 November 2011 (2011-11-25), DE , pages 252 - 263, XP055896381, ISSN: 1611-2156
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DUMAN ERMAN, ŞIMŞEK MERIH, MUSA ÖZCAN MEHMET: "Monitoring of Composition and Antimicrobial Activity of Fig (Ficus carica L.) Fruit and Seed Oil", JOURNAL OF AGROALIMENTARY PROCESSES AND TECHNOLOGIES, vol. 24, no. 2, 1 January 2018 (2018-01-01), pages 75 - 80, XP055896384
| CLAIMS 1. The present invention relates to a supporting product which is added during fermenting of cheese and yoghurt and which has high nutrient values, wherein the following components, which extend shelf lifetime of cheese and yoghurts to be obtained, are provided by weight: • Capers (Caper Bush) at a proportion between 10% and 20%, • Nettle Seed at a proportion between 20% and 30%, • Poppy Seed at a proportion between 20% and 25%, • Wild rue Seed at a proportion between 5% and 10%, • Hemp (Cannabis) Seed at a proportion between 30% and 35%, • Qankiri Rock Salt Mineral at a proportion of 3%. 2. The supporting product according to claim 1 , wherein the following components are provided by weight which extend shelf lifetime of cheese and yoghurts to be obtained: • Capers (Caper Bush) at a proportion between 10% and 20%, • Nettle Seed at a proportion between 20% and 30%, • Poppy Seed at a proportion between 20% and 25%, • Wild rue Seed at a proportion between 5% and 10%, • Hemp (Cannabis) Seed at a proportion between 30% and 35%, • Qankiri Rock Salt Mineral at a proportion of 3%, • Fig oil with specific weight proportions. 3. The supporting product according to claim 1 or 2, wherein the supporting product is in liquid or solid form. 4. The present invention relates to production of a supporting product which is added during fermenting of cheese and yoghurt and which has high nutrient values, wherein the following process steps are provided: • turning capers, nettle seed, poppy seed, hemp seed, wild rue seed and salt with specific weight proportions into powder form; • applying mixing process to the obtained powder mixture by means of mixing machine; • putting the homogenous powder mixture into cold press fig oil with specific weight proportions and obtaining the mixture; • applying mixing processes by means of the mixing machine for 5 minutes 3 times in a day and applying said mixing processes for 7 days; • taking the supernatant oil, which is to be obtained at the end of 7th day, from the other parts; · putting the taken oil into bottles prepared beforehand. 5. The supporting product according to claim 4, wherein the obtained powder mixture comprises the following by weight: • Capers (Caper Bush) at a proportion between 10% and 20%, • Nettle Seed at a proportion between 20% and 30%, • Poppy Seed at a proportion between 20% and 25%, • Wild rue Seed at a proportion between 5% and 10%, • Hemp (Cannabis) Seed at a proportion between 30% and 35%, • ankiri Rock Salt Mineral at a proportion of 3%. 6. The production of supporting product according to claim 4, wherein 1 kilogram of powder mixture is put into 2 liters of cold press fig oil. |
YOGHURT
TECHNICAL FIELD
The present invention relates to a supporting product which is added during fermenting process and which provides extending the shelf lifetimes of cheese or yoghurt and which provides high nutrient values to cheese or yoghurt.
PRIOR ART
Cheese is the general name used for a group of fermented milk product which has a very big variety of aromas, tastes, forms and shapes. Traditionally, making cheese is a method selected for protecting nutrient elements of milk. There are thousands of different cheese types in different regions of the world (In Turkey, 160 kinds of cheese exist).
Cheese is a fermented milk product obtained by curdling of casein, which is the milk protein, with cheese ferment (enzyme) and cheese culture and by separating cheese water from this curd. After the water of the cheese is separated, salting step is applied for salty cheese. Salting can be realized by means of dry salting or by means of immersing into brine. The following step is maturation; cheese can be consumed in a fresh form or it can be consumed after a specific maturation period. Accordingly, cheese has a specific nutrient value and shelf lifetime depending on the raw substances of which cheese is made.
Milk products like cheese and yoghurt can have a shelf lifetime between 4 months and 12 months under special protection conditions. Accordingly, in cases where special protection conditions are not present (in cases of camping, voyage, military duties, etc.), the shelf lifetime is short and cheese or yoghurt begins deteriorating in short time.
As known in the art, nutrient values are formed which are compliant to the raw substance ingredients of cheese or yoghurts. Therefore, in cases where higher nutrient values are desired (in cases of military duty, sportsmen training, camping, etc.), the probability to take higher nutrients by consuming less product is searched. Moreover, this subject can also be included in the study subject like reaching higher nutrient values by consuming less food. As a result, in order to provide extending the shelf lifetimes of cheese or yoghurt and in order to reach high nutrient values, it is considered that an improvement shall be made in the related technical field.
BRIEF DESCRIPTION OF THE INVENTION
The present invention relates to a supporting product used during fermenting of yoghurt and cheese, for eliminating the abovementioned disadvantages and for bringing new advantages to the related technical field.
An object of the present invention is to provide a supporting product which provides extending of shelf lifetime of yoghurt and cheese.
An object of the present invention is to provide a supporting product which provides reaching of yoghurt and cheese to high nutrient values.
The present invention relates to a supporting product which is added during fermenting of cheese and yoghurt and which has high nutrient values. Accordingly, the following components, which extend shelf lifetime of cheese and yoghurts to be obtained and which have high nutrient values, are provided in the supporting product by weight:
• Capers (Caper Bush) at a proportion between 10% and 20%,
• Nettle Seed at a proportion between 20% and 30%,
• Poppy Seed at a proportion between 20% and 25%,
• Wild Rue Seed at a proportion between 5% and 10%,
• Hemp (Cannabis) Seed at a proportion between 30% and 35%,
• Qankiri Rock Salt Mineral at a proportion of 3%.
In a possible embodiment of the present invention, the following components, which extend shelf lifetime of cheese and yoghurts to be obtained and which have high nutrient values, are provided in the supporting product by weight:
• Capers (Caper Bush) at a proportion between 10% and 20%,
• Nettle Seed at a proportion between 20% and 30%,
• Poppy Seed at a proportion between 20% and 25%,
• Wild Rue Seed at a proportion between 5% and 10%,
• Hemp (Cannabis) Seed at a proportion between 30% and 35%,
• Qankiri Rock Salt Mineral at a proportion of 3%, • Fig oil with specific weight proportions.
Thus, cheese and yoghurt can be obtained which have high nutrient values and long shelf lifetime.
In a possible embodiment of the present invention, the supporting product is in liquid or solid form.
The present invention moreover relates to production of a supporting product which is added during fermenting of cheese and yoghurt and which has high nutrient values. Accordingly, the production of the supporting product comprises the following steps:
• turning capers, nettle seed, poppy seed, hemp seed, wild rue seed and salt with specific weight proportions into powder form;
• applying mixing process to the obtained powder mixture by means of mixing machine;
• putting the homogenous powder mixture into cold press fig oil with specific weight proportions and obtaining the mixture;
• applying mixing processes by means of the mixing machine for 5 minutes 3 times in a day and applying said mixing processes for 7 days;
• taking the supernatant oil, which is to be obtained at the end of 7 th day, from the other parts;
• putting the taken oil into bottles prepared beforehand.
In a possible embodiment of the present invention, the obtained powder mixture comprises the following by weight:
• Capers (Caper Bush) at a proportion between 10% and 20%,
• Nettle Seed at a proportion between 20% and 30%,
• Poppy Seed at a proportion between 20% and 25%,
• Wild rue Seed at a proportion between 5% and 10%,
• Hemp (Cannabis) Seed at a proportion between 30% and 35%,
• ankiri Rock Salt Mineral at a proportion of 3%.
In a possible embodiment of the present invention, 1 kilogram of powder mixture is put into 2 liters of cold press fig oil. DETAILED DESCRIPTION OF THE INVENTION
In this detailed description, the subject matter relates to a supporting product which provides extending the lifetime of cheese or yoghurt and which provides high nutrient values to cheese or yoghurt, and is explained with references to examples without forming any restrictive effect only in order to make the subject more understandable.
The supporting product obtained by means of the present invention can be provided in liquid or solid form according to preference. Thanks to the components provided in the supporting product with specific weight proportions, it is known that the shelf lifetime of yoghurt and cheese is extended. Besides, thanks to the high nutrient values of the components used as raw substance, high nutrient values are obtained in cheese and yoghurts.
Said supporting product comprises capers with specific weight proportions. As known, capers are rich in terms of flavonoid substance. Besides, capers comprise high proportion of fiber, calcium and magnesium. The supporting product comprises capers with proportion between 10% and 20% by weight.
Table 1. Nutrient Values of Capers
The supporting product comprises nettle seed with specific weight proportions. As also known in the art, nettle seed is an important component for the digestion system. Since the nettle seed is provided in the supporting product, the cheese and yoghurts to be obtained can be easily digested by human body. Besides, nettle seed also has the effect of accelerating the metabolism. The supporting product comprises nettle seed at values between 20% and 25% by weight.
Table 2. Nutrient Values of Nettle Seed
The supporting product comprises poppy seed with specific weight proportions. As also known in the art, poppy seed comprises high amount of Omega-3 oil acids. Moreover, it also comprises high amounts of iron, copper, calcium, potassium, manganese, zinc and magnesium minerals. Since the poppy seed is provided in the supporting product, said supporting product will be rich in terms of said minerals and oil acids. The supporting product comprises poppy seed at values between 20% and 25% by weight.
Table 3. Nutrient Values of Poppy Seed
The supporting product comprises wild rue seed with specific weight proportions. As also known in the art, wild rue seed comprises glycosides like harmaline, harmine, harmalol, peganin. Since the wild rue seed is provided in the supporting product, it will play an effective role for the digestion system. The supporting product comprises wild rue seed at values between 5% and 10% by weight. The supporting product comprises hemp seed with specific weight proportions. As also known in the art, hemp seed comprises various vitamins and minerals. The most important characteristic of hemp seed is that hemp seed is rich in terms of folic acid. Hemp seed which also comprises an oil acid called gamma linoleic acid provides hormone balance in the body. The supporting product comprises hemp seed at values between 30% and 35% by weight.
Table 4. Nutrient Values of Hemp Seed
The supporting product comprises fig oil with specific weight proportions. The fig oil provides high amounts of Omega-3, Omega-6 and Omega-9 oil acids to the supporting product.
In the preferred embodiment of the present invention, the supporting product comprises capers, nettle seed, poppy seed, hemp seed and wild rue seed with specific weight proportions. Thanks to this, these components, which have high nutrient values, create synergic effect with each other and the product has high nutrient values. As the supporting product is added during the fermenting processes of cheese and yoghurt, these products reach high nutrient values. In a preferred application of the present invention, the capers, nettle seed, poppy seed, hemp seed and wild rue seed are turned into powder form and mixed homogenously in a suitable manner and the supporting product to be obtained can be in solid powder form. Moreover, if preferred, in case these components which are in powder form are pressed, the tablet form of the supporting product can also be obtained.
In a preferred condition of the present invention, capers, nettle seed, poppy seed, hemp seed and wild rue seed are turned into powder form and are put into fig oil with specific proportions. The supporting product, which is to be obtained by means of this, can be in liquid form. Moreover, thanks to this, the nutrient values which are present in the fig oil also have additional advantages for the supporting product.
The supporting product, which is to be obtained by means of the present invention, comprises capers at a value between 10% and 20% by weight, nettle seed at a value between 20% and 25% by weight, poppy seed at a value between 20% and 25% by weight, hemp seed at a value between 30% and 35% by weight. The supporting product, which is to be used for ferment, comprises high amount of vitamin, mineral and protein. By means of these components, the yoghurt and cheese to be obtained will have extended shelf lifetime and the added value of the food will increase since it comprises high amount of energy.
The supporting product, obtained in the present invention, is added with specific proportions during fermenting of cheese and yoghurts. The cheese and yoghurts, obtained by adding the supporting product, have long shelf lifetime and have high nutrient values. Thanks to this, products are obtained which can be consumed in cases where big nutrient value is desired to be taken with less meal like in military duties, training of sportsmen, long working hours.
Example
1. Obtaining the Supporting Product
The subject matter supporting product is prepared such that the raw materials with the following weight proportions are provided. The raw substances are brought together in powder form such that the supporting product comprises the following by weight and mixing process is applied by means of a mixer:
Capers (Caper Bush) 10%-20%
Nettle Seed 20%-30%
Poppy Seed 20%-25%
Wild rue Seed 5%- 10%
Hemp (Cannabis) Seed 30%-35% ankiri Rock Salt Mineral 3%
After the mixing process, the powder structure is in completely homogeneous form. 2 liters of cold press fig oil are added to 1 kilogram of powder mixture. Said mixture is stirred for 5 minutes for 3 times in a day for 7 days. By means of this, the supernatant part of the completely homogenous structure is taken at the end of the 7 th day. Said obtained part is the supporting product.
2. Application of Yoghurt and Cheese Production
33 drops of the obtained supporting product are added to the yoghurt ferment in 5 liters of milk, and this is well mixed with the help of a wooden spoon. Afterwards, yoghurt and cheese are kept under suitable conditions. The obtained yoghurt and cheese have much higher energy, vitamin and protein in terms of the nutrient values. The shelf lifetime is substantially longer when compared with the yoghurt and cheeses prepared under normal conditions. The protection scope of the present invention is set forth in the annexed claims and cannot be restricted to the illustrative disclosures given above, under the detailed description. It is because a person skilled in the relevant art can obviously produce similar embodiments under the light of the foregoing disclosures, without departing from the main principles of the present invention.