METHOD OF PRODUCING PLANT MINERAL EXTRACT
Patent Information
- Application Number
- TR202602799
- Authority / Receiving Office
- TR · TR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2026-02-24
- Publication Date
- 2026-06-22
Smart Images
Figure 00000012_0000
Abstract
Description
1 TARIFF METHOD OF PRODUCING PLANT MINERAL EXTRACT Technological Field: 5 This invention is for nutritional supplements and functional foods aimed at supporting human health. with a method of producing plant-based mineral extracts that can be used to obtain the products It is related. State of the Art: Nowadays, mineral supplements and functional food products are widely used. The applications used are largely based on synthetic mineral salts or, to a limited extent, on synthetic mineral salts. It is based on processed plant-based raw materials. A significant portion of these products are human-grade. 15 They are presented in forms that cannot be effectively absorbed by the body, and their bioavailability is low. It fails to provide the expected benefit, especially in plant-based foods. Naturally occurring anti-nutrient components, such as phytic acid, bind with minerals. It significantly reduces absorption and limits the effectiveness of existing products. Although current practices include methods to reduce phytic acid, Most methods either have limited effect or lead to undesirable changes in food components. This leads to losses. Traditional methods such as sprouting, fermentation, or heat treatment... While these approaches provide a certain degree of phytic acid removal, carbohydrates, proteins, or This can cause disruptions in mineral balance. Furthermore, these methods yield 25... controlled concentration of the content and a consistent mineral profile. It is insufficient in terms of bringing them together. In addition, the standardization of plant-derived mineral content is essential. This poses a significant problem in technologies. Different raw materials, harvesting conditions 30 Due to processing methods, significant quality differences can occur between products. This situation reduces reliability both scientifically and commercially. In the literature, 2 phytic acid reduced, mineral concentrated, micronized and stable. formulations of plant-based mineral ingredients in multiple usage formats insufficient holistic and systematic approaches to obtaining it properly This deficiency appears to be due to the lack of highly bioavailable and suitable for human consumption. A significant technological gap in the development of functional mineral products 5 It constitutes. Patent application number CN102919742A describes "Removal of Phytic Acid from Fava Beans and..." The text describes a method for increasing the bioavailability of iron and zinc elements. The invention belongs to the field of plant processing technology and specifically to the removal of phytic acid from fava beans and 10 This relates to a method for increasing the bioavailability of iron and zinc elements. Broad beans are inexpensive and also contain plenty of protein and dietary fiber. Therefore, it is beneficial for human nutrition. Broad bean leaves are an anti-nutritional substance. rich in phytic acid, which can combine with proteins and metal ions. Therefore, the effective bioavailability of protein and metal elements is reduced. Phytic acid 15 Removal methods include sprouting, heating, crushing, etc., and all of these It can effectively remove some of the phytic acid in fava beans. These methods in fava beans... It has limited effects in reducing phytic acid content and causes carbohydrate loss. It is possible. With the accelerated fermentation method, phylloxera in different parts of the fava bean can be removed. The acid content can be effectively reduced, and the iron and zinc elements in the fava bean can be increased by 20%. Bioavailability can be increased. The invention described above involves reducing phytic acid found in fava beans and improving their iron and zinc content. While aiming to increase bioavailability, various techniques are used in practice. It has limitations. First of all, the fermentation process involves microorganisms 25 High sensitivity in terms of process control due to its activity-based nature. This requires small deviations in parameters such as temperature, time, and microbial balance. This can even lead to fluctuations in product quality. Furthermore, fermentation affects the fava beans. by causing breakdown in structural carbohydrate components, thus reducing nutritional value. This can lead to undesirable losses and negatively affect the taste, smell and texture characteristics of the product. It can have an effect. However, the method is mainly based on a single legume species and focusing on limited mineral elements, and different forms of use for the resulting output. 3 or towards transforming it into a standardized product structure on an industrial scale It does not offer a holistic solution. Finally, the product obtained after fermentation... The products require additional processing in terms of stability, shelf life, and hygiene safety. a significant limitation of the practical applicability and scalability of the method This creates a disadvantage. 5 Patent application number WO2014016398A1 states "Nutrients in a Food Grain". The invention describes "Reducing Factors that Reduce Value". The invention concerns a cereal product. It relates to a method of improving the nutritional value of a cereal product. Specifically, the invention concerns a method of improving the nutritional value of a cereal product. It relates to a novel method for reducing anti-nutrient factors. One aspect of the invention is 10 to prepare a bacterial preparation containing live lactic acid bacteria and to apply this to the cereal product It involves incubation in a bacterial preparation; here, lactic acid bacteria are incubated before incubation. The bacteria were at least partially removed from the preparation. The invention described above can reduce anti-nutrient factors found in cereal products. for this purpose, by incubation with a bacterial preparation containing lactic acid bacteria. It describes a method based on; however, this approach also has significant technical limitations. It has. In systems based on living microorganisms, the exact nature of bacterial activity... The inability to control this can lead to non-homogeneous results among the products, and This makes it difficult to achieve a standard improvement in nutrient content. Also, bacteria 20 The necessity of removing at least part of the preparation before storage, the process complicating things and requiring additional separation, washing, or sterilization steps. This situation increases production costs and is also problematic on an industrial scale. This limits its applicability. Furthermore, the method is primarily anti-nutrient. It focuses on reducing these factors, and the mineral content of the resulting products is 25. such as concentration, stabilization, or conversion to different consumption formats. It does not include advanced processing. As a result, this approach reduces nutritional value. Although it provides partial improvement, it is functional, highly bioavailable and standardized. It offers a limited solution in terms of developing a mineral-based product. 4 Description of the invention: This invention is a plant-based mineral that can overcome the disadvantages mentioned above. The extract is produced using a specific method and its characteristic feature is that it is a plant-based and natural mineral source containing phytic acid. High bioavailability with reduced capacity, nutrient preservation at low temperatures, 5 Increased absorption through micronization, possibility of producing multiple product formats, clean labeling, and Its synthetic-free composition offers sustainable and environmentally friendly production. This invention uses entirely plant-based and natural raw materials as a mineral source. It is used. 10 common and sustainable crops such as red lentils, chickpeas and peas. Minerals derived from legumes are more natural compared to synthetic mineral salts. It offers a nutritional approach and meets clean label product expectations. This is particularly important for consumers who are turning to plant-based and natural ingredients. This constitutes a reason for preference. The invention improves mineral bioavailability through the controlled reduction of phytic acid. It significantly increases absorption. Phytic acid reduces absorption by binding to minerals. This is a known phenomenon, and the pH and temperature controlled processes applied within the scope of this invention Thanks to this process, minerals are released. Thus, the resulting extract is absorbed by the body. 20, which is more easily absorbed and has a mineral profile with high functional value. has. The applied low-temperature and vacuum-assisted concentration methods allow for the thermal processing of minerals. It prevents spoilage, thus preserving their nutritional value. In this way, the extract is obtained in a structure that is both stable and meets high quality standards. This process improves shelf life and product safety. Additionally, micronization is used. Reducing particle size increases solubility and absorption rate of the product. It strengthens its effectiveness. The invention enables a single extract to be converted into different product formats. 30 The same herbal mineral extract is available in syrup, capsule, tablet, and powder forms. This availability provides the manufacturer with flexible formulation options and allows them to offer different consumer needs. This allows for the creation of a wide range of products that can meet their needs. This situation provides a cost advantage and scalability from a commercial perspective. It provides. The invention is entirely plant-based, free of synthetic additives, and organically produced. 5 its structure compatible with systems, environmental sustainability and ethical production principles This offers a significant advantage. These features appeal to both health-conscious consumers and This invention becomes a powerful and innovative solution for manufacturers seeking compliance with regulations. It brings. Explaining the Figures: The invention will be described by referring to the attached figures, so that the features of the invention can be explained. It will be understood and appreciated more clearly, but the purpose of this invention is this obvious It is not about limiting it with regulations. On the contrary, the invention is defined by the accompanying claims in 15 all alternatives, modifications, and options that could be included within the defined area The aim is to cover their equivalences. The details shown are only for the present invention. It is shown to illustrate the preferred arrangements and both the methods shaping, as well as the rules and conceptual features of the invention, in the most useful way. It should be understood that they are presented to provide a readily understandable definition. These 20 in the drawings; Figure 1 Schematic of the process steps constituting the method described in the invention. It is the appearance. Illustrations that will help understand this invention are shown in the attached image. They are numbered and their names are given below. Explanation of References: 1. Bringing it to this state 2. Preparation 6 3. Lowering 4. Being Released 5. Transition to Liquid Phase 6. Maintenance 7. Separation 5 8. Removal 9. Preparation of the Extract 10. Reduction 11. Intensification 12. Reduction 10 13. Upgrade 14. Balancing 15. Stabilization 16. To be filled 17. Formation into Tablets 15 18. Mixing 19. Presentation Description of the Invention: The invention involves removing stones, dust, husks and other foreign matter from red lentils, chickpeas and peas. physical separation of materials and making them suitable for production (1), The cleaned legumes are left to soak in water at a temperature of 20–25 °C for a certain period of time. swelling of cellular structures and preparation for extraction (2), pH of legumes Process 25 in an environment where the value is adjusted to the range of 4.8–5.2 and at a temperature of 40–60 °C for a controlled period. by observing the reduction of mineral-binding phytic acid content (3), applied pH and temperature Thanks to these conditions, 40–80% of phytic acid is broken down and minerals are released. making (4), contact of legumes with reduced phytic acid with water at 50–60 °C by transferring mineral components to the liquid phase (5), optimizing mineral transition In order to obtain the extraction, the extraction process should be continued for 2–3 hours (6), 30 Separation of the mixture formed after extraction from the solid legume pulp (7), liquid The extract is passed through filters with a pore diameter of 0.2 µm to remove fiber, protein residues and 7 removal of particles (8), mineral-rich as a result of microfiltration and the formation of a clear plant extract (9), the extract after filtration is 45–55 °C Reducing water content by vacuum evaporation at temperature (10), vacuum environment thanks to the condensation of minerals without being exposed to high temperatures (11), Concentrated extract is dried to a thickness of 90–120 µm using spray drying or jet milling methods. reduction to particle size (12), thanks to micronization of mineral particles Increasing the solubility and bioavailability of the micronized extract (13) suitable carriers and auxiliaries to maintain physical and chemical stability balancing with substances (14), liquid by mixing the extract with vegetable glycerol and inulin stabilization in form (15), extract into HPMC-based herbal capsule shells 10 filling in appropriate doses (16), extract by cold press method without heat application making into tablets (17), micronized extract with maltodextrin or acacia gum homogeneous mixing with natural carriers (18), same plant mineral The extract is available in syrup, capsule, tablet, and powder formats suitable for human consumption. The presentation (19) includes the steps of the process. 15 Detailed Description of the Invention: The process steps constituting the invention method are basically; making it (1), preparation (2), dropping (3), releasing (4), transitioning to liquid phase (5), 20 continuation (6), separation (7), removal (8), formation of extract (9), reduction (10), intensification (11), reduction (12), increase (13), balancing (14), stabilizing (15), filling (16), making into tablets (17), mixing (18), serving (19). The invention describes the development of highly bioavailable legume-derived minerals suitable for human consumption. a holistic and controlled production method aimed at obtaining in a single form It is based on this. Within this scope, the process primarily involves red lentils, chickpeas and peas. It starts with physical pre-processing which makes it suitable for production (1), 30 by purifying the raw material from stones, dust, shells and other foreign matter The aim is to ensure process safety and product purity. Then... The cleaned legumes are soaked in water at a temperature of 20–25 °C to prevent cellular damage. 8 This causes the structures to swell, thereby softening the plant tissue and allowing for further healing. It is preparing for the extraction steps (2). Following this, one of the main factors negatively affecting mineral absorption in legumes is... A special process is applied to reduce the phytic acid content. In this stage, 5 Legumes are stored in a medium adjusted to a pH range of 4.8–5.2 at a temperature of 40–60 °C. It is processed for a controlled period of time and contains phytic acid with mineral binding properties. A reduction in acid content (3) is ensured. This pH and temperature are applied. Thanks to this combination, it is possible to break down phytic acid by 40–80%. In this way, the minerals bound within the legumes are released. 10 (4). This step constitutes one of the key innovative aspects of the invention and will be obtained It directly increases the bioavailability of the extract. The legumes, with reduced phytic acid, are then brought into contact with water at a temperature of 50–60 °C in the next stage. It is then subjected to aqueous extraction, and thanks to this process, the mineral components are 15 It is transferred from the solid phase to the liquid phase (5). The mineral transition reaches its maximum level The extraction process is carried out for 2–3 hours for the purpose of removing it (6) and this period Temperature and contact conditions are maintained in a controlled manner throughout the extraction process. When completed, the resulting mixture is separated from the solid legume pulp (7) minerals This enables the isolation of a liquid phase rich in nutrients. 20 The resulting liquid extract is subjected to microfiltration to improve purity and stability. The extract is subjected to this process. In this context, the extract passes through filters with a pore diameter of 0.2 µm. By passing it through, fiber, protein residues and unwanted particles are removed (8). As a result of the microfiltration process, a mineral-rich, clear and homogeneous 25 to create a plant extract (9) and then concentrate and formulate this extract It becomes suitable for the steps. Reducing the volume of the extract and increasing the mineral concentration after filtration. In order to increase concentration, a concentration process is applied under vacuum. At this stage, 30 The extract is subjected to vacuum evaporation at a temperature of 45–55 °C, and its water content is reduced. is reduced in a controlled manner (10). Thanks to the vacuum environment, minerals are high 9 It is concentrated without being exposed to temperatures (11), thus preventing thermal deterioration and mineral Loss is prevented. This process is particularly important for preserving sensitive mineral components. This is of critical importance. The concentrated extract is micronized to further increase bioavailability. 5 It is subjected to processing. Spray drying or jet milling methods By using this method, the extract particle size is reduced to the range of 90–120 µm (12) and this This increases the surface area of the mineral particles. Micronization process As a result, the solubility properties of mineral particles improve and the human body absorption capacity is increased by (13). 10 The micronized extract undergoes a stabilization process before being converted into its final product forms. The extract is obtained during this stage to maintain its physical and chemical stability. Balanced with suitable carrier and auxiliary materials for the purpose of (14) and storage It is ensured that it remains stable throughout the usage period. The stabilized extract is used for the targeted 15 It is formulated in different ways depending on the product form. In this context, the extract is stabilized in liquid form by mixing it with vegetable glycerol and inulin. is produced (15) and syrup form is obtained. Alternatively, extract, HPMC by filling the capsule shells of the essential plant in appropriate doses (16) into capsule form 20 It is converted. If tablet form is obtained, the extract is heated. It is made into tablets by cold press method without application (17). Powder For formulation, use micronized extract, maltodextrin, or natural ingredients such as acacia gum. They are mixed homogeneously with carriers (18). As a result, thanks to this method, the same herbal mineral extract can be used in syrup, capsule, and tablet form. and can be presented in powder formats suitable for human consumption (19), and the invention A product with reduced phytic acid, high bioavailability, and entirely plant-derived. It describes the nutraceutical production process holistically.
Claims
REQUESTS 1- The invention relates to a method for producing plant-based mineral extracts, and its characteristic feature is: Red lentils, chickpeas and peas must be free of stones, dust, shells and other foreign matter. physical separation of materials and making them suitable for production (1), 5 The cleaned legumes are kept in water at a temperature of 20–25 °C for a certain period of time. by allowing them to swell their cellular structures and prepare them for extraction (2), Legumes are stored in a medium adjusted to a pH range of 4.8–5.2 at 40–60 °C. by processing at a controlled temperature for a controlled period of time, the mineral-binding phytic acid content reduction (3), 10 Thanks to the applied pH and temperature conditions, phytic acid can be reduced by 40–80%. breaking down and releasing minerals (4), Legumes with reduced phytic acid are brought into contact with water at a temperature of 50–60 °C Transfer of mineral components to liquid phase (5), To optimize mineral transfer, the extraction process should be extended by 2–3 hours. to be continued for a period of time (6), Separation of the mixture formed after extraction from the solid legume pulp (7), The liquid extract is passed through filters with a pore diameter of 0.2 µm to remove fiber and protein. Removal of residues and particles (8), Microfiltration results in a mineral-rich and clear plant extract. 20 formation of the extract (9), After filtration, the extract is evaporated by vacuum at a temperature of 45–55 °C to remove water. reduction of content (10), Thanks to the vacuum environment, minerals are preserved without being exposed to high temperatures. intensification (11), 25 Concentrated extract is dried using spray drying or jet milling methods to a thickness of 90–120 µm reduction to particle size (12), Improved solubility and bioavailability of mineral particles thanks to micronization. increasing capacity (13), To maintain the physical and chemical stability of the micronized extract, 30 balancing with suitable carrier and auxiliary substances (14), 11 The extract is stabilized in liquid form by mixing it with vegetable glycerol and inulin. (15), the extract in appropriate doses into HPMC-based herbal capsule shells filling (16), making the extract into tablets by cold press method without applying heat (17), 5 micronized extract with natural carriers such as maltodextrin or acacia gum mixing in a homogeneous manner (18), The same herbal mineral extract is available in syrup, capsule, tablet, and powder formats for human use. (19) is to present it in a way suitable for consumption and to include the processing steps. 15 25