A FUNCTIONAL SNACK AND ITS PRODUCTION METHOD

Abstract

The invention relates to a collagen-coated functional snack and its production method. The invention is characterized by a collagen-coated functional snack produced by processing nuts and dried fruits, hydrolyzed bovine collagen, gum arabic, liposomal vitamin C in specific proportions through the steps shown in Figure 1, and a method consisting of these steps.

Description

1 TARIFF COLLAGEN-COATED FUNCTIONAL SNACK AND PRODUCTION METHOD TECHNICAL FIELD The invention relates to a collagen-coated functional snack and a method of its production. It is related. STATE OF THE ART It supports skin health, increases dermal elasticity, and reduces signs of aging. Collagen, whose delay-reducing properties have been demonstrated by scientific studies, is functional. It stands out as a food component. Sports nutrition, dietary supplements, anti-aging food solutions and premium food segments for export This can be evaluated. Interest in collagen supplements is particularly high among female consumers. It has been found to be more concentrated among them. Collagen is generally used as a direct supplement in powder or tablet form. or it is added to various food products. In recent years, collagen, Following its widespread use in the cosmetics industry, it is now also used in the food industry for milk and fruit. It is used in various products such as broth, chips, bars, crackers, and vegetable bone broth. This has started. In these products, collagen is usually mixed into the product formulation. It is being implemented and presented to the consumer in a more accessible way. However, this type of in applications, especially because collagen is of animal origin. Its distinctive, intense aroma and taste profile can negatively impact consumer acceptance. This Therefore, in these products, the aim is to mask the taste and smell of collagen. Flavorings, sugar, starch, and various additives are used; this The use of these substances can reduce the nutritional value of food products and can be an artificial additive. This could cause concern among consumers sensitive to the ingredients. For this process, food Dragee coating tanks commonly used in the chocolate coating industry. these systems are preferred; however, unlike traditional practices It is used for collagen coating, not chocolate. In the food industry, coating processes improve the physical, microbiological, and sensory characteristics of products. It is widely used to preserve or improve its properties. 2 For example, in fresh fruits and vegetables, to reduce water loss and extend shelf life. edible coatings (e.g., chitosan, beeswax, or cellulose derivatives) for this purpose It is applied to dried fruits, especially to prevent sticking and to enhance shine. Natural coating agents such as carnauba wax are used to achieve this result. In the food industry, coating processes often involve creating a physical barrier. It aims to improve the industrial processability and shelf life of the product. The applicant has a previous application with publication number TR 2025 / 012516. The document states, "The invention is a collagen-coated functional snack and its production..." It relates to the method. The invention involves nuts and dried fruits, hydrolyzed bovine collagen, carrageenan, liposomal vitamin C, and carnauba wax in specific proportions and functional collagen coating produced by going through the stages shown in Figure 1. It is characterized by a snack and a method consisting of these stages.” This is a summary of the situation. Document number TR2023 / 018274 states, "This invention relates to sweet and savory products in the food industry." animal-derived (meat or fish) collagen that is edible and falls into the product categories. A snack made from natural collagen, free of refined sugar. It is summarized as "related to the product recipe." Here, beef is used as a collagen source. It refers to collagen obtained from bone and / or fish, and various A snack product has been obtained by combining the ingredients. Document number CN105961559A, “Salted fish scales and oat biscuits, 80-120 parts flour, 4-8 parts milk powder, 30-60 parts eggs, 0.5-1.5 parts by weight baking powder or baking soda, 1-5 parts table salt, 1-3 parts white sugar, 10-25 20-50 parts solid fat or butter, 20-35 parts oat powder, and 10-30 parts fish scale collagen protein is prepared from crude extraction jelly. Salted. Fish scale and oat biscuits, uniform, fine and smooth texture, light yellow to golden. soft, aromatic and crispy, with a color that is almost yellow, and free from any fishy smell. It is delicious and has a distinctive aroma of biscuits, oats, and fish flakes; it also contains oats. Biscuits made with added powdered sugar and fish scales provide a variety of nutrients and health benefits. while having its function, it is enriched with oat flavor and fish flavor. 3 made easier to eat and the development and evaluation of fish scales This has been summarized as "a new approach has been provided." The application concerns a previous publication by the inventor of the invention. Document number TR2023 / 015482,” specifically for food such as dried fruit. an improved collagen-based food coating method for its products This innovative method involves dipping dried fruits into a collagen solution. and this solution forms a homogeneous coating on the dried fruit. It involves adjusting the concentration in such a way as to provide. The basis of the invention. The aim is to coat food products with collagen without adding any extra ingredients, simply by adding a collagen coating to the plain product. This is to ensure that the positive effects of collagen on health are realized. while being utilized, the taste, smell and other sensory characteristics of food products No changes are made. This process increases the nutritional value of dried fruits. "It offers the consumer a delicious, nutritious and especially healthy experience." It has been summarized. DEFINITION OF INVENTION The present invention eliminates the aforementioned disadvantages and the related technical functional snacks developed to bring new advantages to the field and its It relates to a method. The aim of the invention is to build upon the components found in previous techniques and to combine these components. ease and quality according to the methods used in bringing it in and transforming it into a product. The goal is to create a new method to produce a product that is preferable in this respect. Unlike existing techniques, this involves mixing collagen directly into the product. Instead, it is applied to the food surface using a coating method. This approach thanks to the naturalness of the product without using additional flavors or additives. to protect the collagen while also ensuring the consumer does not notice its undesirable taste and smell. The aim is to provide a functional benefit. Additionally, there is no deterioration in the sensory properties of the product. without it, it is not possible to benefit from the positive effects of collagen on health. It is well-known. The developed method is both functional and clean labeled. (Labeling) offers a significant advantage in terms of product development goals. This developed product can be consumed directly in the form of a functional snack. 4 by adding it to different foods such as granola, yogurt, muesli, smoothies or milk-based desserts It can also be used in other ways. Thanks to its nut and dried fruit structure, it is portable. Its practicality and suitability for everyday consumption appeal to a wide range of consumers who prefer functional products. This ensures that it appeals to the consumer base. Food made using traditional methods. Unlike its coatings, this aspect of the invention involves taking a familiar piece of equipment and using it for a different purpose. It introduces a new application by using this method. Another aim of the invention is to create a method that eliminates the need for using carnauba wax. The aim is to create the coating solution within the scope of the new production method applied. The formulation and process parameters have been optimized, eliminating unwanted surfaces. The formation of stickiness is prevented. Therefore, there is no need to use carnauba wax. There are none left. Another aim of the invention is to process nuts with irregular surfaces and shapes, such as walnuts. The aim is to ensure that it can be covered with a complete and homogeneous collagen coating. In some cases, there is excess coating in the indentations of the nuts, and the inside of the indentations is... During filling, a very thin coating may be present on the protrusions. Invention method This problem is eliminated, ensuring all surfaces are even and homogeneous. It has been coated. Drawings The present invention, briefly summarized above and discussed in more detail below, applications of the invention, example applications of which are depicted in the attached drawings. This can be understood by referring to the reference. However, the attached drawings are only typical of this invention. It describes the applications and inventions, and therefore, other equally effective ones. Since it may allow applications, it cannot be assumed that it limits its scope. It should be noted. Figure 1 shows the steps involved in the invention method. To make it easier to understand, indicate the identical elements that are common to the shapes. Identical reference numbers have been used where possible. Figures are to scale. It is not drawn and can be simplified for clarity. The elements of an application and Its features are useful to other applications without needing further explanation. It is thought that it can be included in this way. Explanation of Details in the Drawings The corresponding reference numbers shown in the figures are given below. 1- Preparation of the binder solution, 2- Applying the solution to the product, 3- Gradual application of collagen, 4- Resting time inside the drum, 5- Drying and stabilization, 6- Modified atmosphere packaging DETAILED EXPLANATION OF THE INVENTION This detailed description covers the invention: functional snacks and the method for producing them. The preferred alternatives to this structure only lead to a better understanding of the subject. This is explained in a way that is geared towards and does not create any limiting effects. The invention involves nuts and dried fruits, hydrolyzed bovine collagen, gum arabic, and liposomal Vitamin C ingredients in specific proportions and from the steps shown in Figure 1. collagen coating produced by passing through and processing these stages is a functional snack and It is characterized by a method that has been developed. The invention consists of the following ingredients that make up the collagen-coated functional snack: - 80-90% nuts and / or dried fruits, preferably 86.35% by weight. - 9-20% hydrolyzed bovine collagen, preferably 12.5% ​​by weight, - Preferably 0.05% by weight, but also 0.04-0.07% liposomal vitamin C. - It contains 1-1.5% gum arabic, preferably 1.08% by weight. The hydrolyzed bovine collagen used in this invention is used to maintain skin elasticity and connective tissue. a substance used to strengthen tissue and reduce signs of aging It is protein. Collagen increases the protein content of the product, making it a functional food. It moves to the category. 6 The invention includes a collagen solution as a thickening and film-forming agent. Gum arabic ensures that the coating solution adheres homogeneously to the product surface. and contributes to the formation of a stable, integral film layer after drying. It is located. The invention involves vitamin C, a component necessary for collagen production, in liposomal form. It has been used. With liposomal vitamin C, it is both more easily absorbed by the body and This makes the product more resistant to oxidation. Liposomal vitamin C increases the shelf life of the product. It prolongs lifespan while also supporting collagen synthesis, providing the consumer with an additional benefit. It provides health benefits. The invention, as shown in Figure 1, involves the following process steps in the production method: ● A specific amount of water (preferably 10-15ml water per 100 grams of product), thickener, and Gum arabic (preferably 1.08%) and liposomal, acting as film formers. Vitamin C (preferably 0.05%) is dissolved under suitable conditions to obtain a homogeneous mixture. Preparation of the binding solution from which the solution is obtained (1) stage, ● The prepared solution is placed in a drum system to hold the nuts and / or dried fruit. (2) stage of applying the solution to the fruit surface. This by creating controlled moisture and adhesion on the product surface through the process The adhesion of hydrolyzed bovine collagen to the surface is facilitated. ● Hydrolyzed bovine collagen (preferably 12.5%) is gradually added to the drum. Step (3) of gradual application of collagen to which it is nourished. In this way homogeneous distribution of collagen on the surface of nuts and / or dried fruits. This ensures stability and prevents clumping. ● After the coating process, the product is placed in the drum for 3–10 minutes. During the drum resting (4) stage in which it is rested, hydrolyzed bovine collagen, a homogeneous coating that adheres to the surface of nuts and / or dried fruit It creates. ● A drying process for coated products operating within a temperature range of 70–80°C. It is dried in a controlled manner by passing it through a tunnel and then applied the coating is stabilized by the cooling process and the surface structure is improved drying and stabilization stage in which it is fixed (5). 7 ● The resulting product is packaged by removing oxygen and converting it into nitrogen gas. Modified atmosphere packing (6) stage, under which it is packaged. This process reduces oxidation and extends the product's shelf life. Instead of using hydrolyzed bovine collagen as the collagen source in the invention, the same effect is achieved by using... Other collagen sources that can provide a more neutral taste can also be used. For example, a collagen with a more neutral taste. Hydrolyzed fish collagen (marine) with a good odor profile and high absorption rate. collagen), especially rich in Type II collagen, supports joint health. Although it does not contain hydrolyzed chicken collagen or direct collagen, it offers collagen-like effects. plant protein peptides or amino acid mixtures that support synthesis (e.g. Vegan collagen alternatives such as glycine, proline, and hydroxyproline can be used. Within the scope of the new production method applied in the invention, the coating solution The formulation and process parameters have been optimized, eliminating unwanted surfaces. The formation of stickiness is prevented. Therefore, there is no need to use carnauba wax. There is nothing left. In the invention method, drum rotation speed and coating homogeneity are considered. The application rate of the solution must be carefully adjusted. Irregular application results in problems between products. This can lead to the formation of films of varying thicknesses. In addition, collagen dissolution is a concern. Temperatures should also be considered. In an alternative design of the invention, preparation of the binding solution (1) The gradual application of collagen (3) can be combined with the first stage. In this case, water (preferably 10-15ml water per 100 grams of product), hydrolyzed bovine collagen. (preferably 12.5%), gum arabic (preferably 1.08%) and liposomal vitamin C (preferably (0.05%) is dissolved under suitable mixing conditions to form a homogeneous coating. a solution is obtained.

Claims

8 REQUESTS 1- The invention is a collagen-coated functional snack, characterized by: - 80-90% nuts and / or dried fruits, preferably 86.35% by weight. - 9-20% hydrolyzed bovine collagen, preferably 12.5% ​​by weight, - Preferably 0.05% by weight, but also 0.04-0.07% liposomal vitamin C. - It should contain 1-1.5% gum arabic, preferably 1.08% by weight. 2- According to claim 1, it is a snack and its characteristic is; preservation of skin elasticity, ligament a substance used to strengthen tissue and reduce signs of aging It contains hydrolyzed bovine collagen, which is a protein. 3- According to claim 1, it is a snack, and its characteristic feature is that the coating solution adheres to the surface of the product. to ensure homogeneous adhesion and a stable, integral form after drying A thickening agent is added to the collagen solution to help form a film layer. And it includes Gamma Arabic, which is incorporated as a film-generating agent. 4- According to claim 1, it is a snack and its characteristic is that it contains a substance necessary for collagen production. The key component is the use of vitamin C in liposomal form. 5- The invention is a functional snack, characterized by: ● A specific amount of starch (preferably 10-15ml water per 100 grams of product), thickener and gam arabic (preferably 1.08%) acting as the film generator and Liposomal vitamin C (preferably 0.05%) is dissolved under suitable conditions. Preparation of the binder solution in which a homogeneous solution is obtained (1) stage, ● The prepared solution maintains controlled moisture and tackiness on the product surface. by creating a hydrolyzed bovine collagen that adheres to the surface. on the surface of nuts and / or dried fruits within a drum system (2) stage of applying the solution to the product, ● Hydrolyzed bovine collagen (preferably 12.5%), collagen from nuts and / or To ensure homogeneous distribution on the surface of dried fruit and prevent clumping. collagen is gradually fed into the drum to prevent this Phase (3) implementation, ● After the coating process, hydrolyzed bovine collagen, nuts and / or dried fruit The product is designed to bind to the fruit surface and form a homogeneous coating. 9 In-drum resting, where the product is rested inside the drum for 3–10 minutes. (4) stage, ● A drying process for coated products operating within a temperature range of 70–80°C. It is dried in a controlled manner by passing it through a tunnel and then applied the coating is stabilized by the cooling process and the surface structure is improved drying and stabilization stage (5), ● To reduce oxidation of the resulting product and extend its shelf life. Thus, oxygen is removed from the packaging and it is stored under a nitrogen gas atmosphere. It includes the packaging stage (6) in the modified atmosphere in which it is packaged. 6- It is a snack according to any of the above conditions, and its characteristic is: Instead of using hydrolyzed bovine collagen as the collagen source, the same effect is achieved by using... It can provide a more neutral taste and odor profile and a high absorption rate. Hydrolyzed fish collagen (marine collagen), particularly rich in Type II collagen. hydrolyzed chicken collagen, which has joint-health supporting effects, or Although it doesn't directly contain collagen, it's a plant-based protein that supports collagen synthesis. in the form of peptides or amino acid mixtures (e.g., glycine, proline, hydroxyproline) Another advantage is that vegan collagen alternatives are also available. 7- It is a method according to Claim 5, and its characteristic is that it is binding in an alternative structure. preparation of the solution (1) step and gradual application of collagen (3) The stages can be combined, in this case, water (preferably 10- per 100 grams of product). 15ml water), hydrolyzed bovine collagen (preferably 12.5%), gum arabic (preferably 1.08%) and Liposomal vitamin C (preferably 0.05%) under suitable mixing conditions. The goal is to obtain a homogeneous coating solution by dissolving the mixture.

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