Cold pressed black cumin pomace marmalade and production method thereof

Abstract

The invention relates to cold-pressed black cumin pomace marmalade and production method thereof. In the production of black cumin oil by cold process, the oil-free black cumin pomace remains as a waste product after the cold pressing of black cumin seeds. Within the scope of the invention, cold-pressed black cumin pomace, rich in bioactive components and fiber, has been utilized in marmalade production within the scope of zero waste.

Description

[0001] COLD PRESSED BLACK CUMIN POMACE MARMALADE AND PRODUCTION METHOD THEREOF

[0002] Field of the Invention

[0003] The invention relates to functional marmalades in the food industry.

[0004] In particular, the invention relates to cold-pressed black cumin pomace marmalade and its production method. In the production of black cumin oil by cold process, the oil-free black cumin pomace remains as a waste product after the cold pressing of black cumin seeds. Within the scope of the invention, cold-pressed black cumin pomace, rich in bioactive components and fiber, has been utilized in marmalade production within the scope of zero waste.

[0005] State of the Art

[0006] Most of the food waste resulting from processes in the food industry is disposed of and causes environmental pollution. In addition, some of the by-products obtained are used as fertilizer and animal feed using lower technologies. As the food industry and the byproducts of food processing will increase with the increasing population, the collection of food waste and its evaluation within the scope of new food products is very important in terms of environmental pollution, human health and the country's economy.

[0007] In current practices in the food industry, leftover fruits or fruit pieces left during production are utilized by making marmalade. Currently, fruits such as rosehip, quince, plum, sour cherry, cranberry, hawthorn and apricot are used, and oilseed pomace is not used in marmalade production.

[0008] Another problem encountered in marmalade and jam production is the inability to achieve optimum gelling and the desired gel structure. In industry, pectin is an additive that is used for its gel-forming properties and whose most important use is in foods. For this reason, pectin is used in the production of products such as jam, marmalade and jelly. Accordingly, properties such as binding, food stabilization, gelation, transparency, thickening and thickening are used in foods where pectin is used. Pectin, an indigestible synthetic polymer, forms the most suitable gel structure between pH 2.8- 3.2, and when the pH falls below 2.2, syneresis (weeping) occurs, and when the pH rises above 3.6, partial gelation occurs.

[0009] Black cumin, which is mostly used as a spice in Turkey, is frequently used in the cosmetics, food and pharmaceutical industries in other countries. Black cumin can be consumed as a seed or processed into black cumin oil, which is obtained by cold pressing. Previous studies in the literature have revealed that black cumin and its pomace contain high amounts of bioactive compounds with antioxidant properties.

[0010] Nowadays, there is an intense trend towards the use of additives that preserve the microbial, physical and chemical properties of foods and that do not adversely affect the structure, appearance, taste and odor of the food. In studies conducted to date, synthetic antioxidants have been used to prevent oxidation, one of the most important problems that may occur during food storage, and to extend the shelf life of foods. In recent years, due to the detection of toxicological and carcinogenic properties of synthetic antioxidants, the addition of these additives to foods has been avoided. For this reason, the most important feature sought in antioxidants to be added to foods is that they are natural and not synthetic.

[0011] Another criterion in antioxidant use is the low cost of antioxidants, which is an important factor in consumer preference. One of the plants with antioxidant effects is black cumin. One of the natural substances that have properties that can be used as preservatives in foods today is the substances found in the composition of black cumin.

[0012] 12 different species of black cumin are grown in our country. Of these, the seeds of Nigella sativa, Nigella damascene and Nigella arvensis are more widely used in folk medicine and as spices. Black cumin is widely produced in Afyon, Isparta, Burdur and Konya regions in our country. The only species cultivated and commercialized in our country is Nigella sativa L. Black cumin seeds are used as flavoring in the production of some foods such as paste, pastry, cheese, pickles and bakery products.

[0013] In addition, black cumin seed components are functional and are used in the preparation of cosmetics and dietary supplements. Because black cumin seeds have a strong peppery flavor, they are also used in coffee, tea, bread and salads. Black cumin, which contains 16-19,9% protein, 31-35,5% fat, 3,7-7% ash, 33-34% carbohydrate and 4, 5-6, 5% fiber depending on the variety and growing conditions, is a source of essential oil because it is rich in polyunsaturated fatty acids. Since essential oils have antioxidative, antimutagenic, antiviral and antibacterial properties, it is important to include them in the daily diet.

[0014] As a result of the oil extraction process from black cumin seeds, a pomace rich in bioactive compounds is released. The twelfth of 17 global actions targeted by United Nations member states to be achieved by the end of 2030 aims to promote waste reduction among industries, businesses and consumers. Likewise, the expansion of the "Zero Waste Project" practices is among the targets set in the 12th Development Plan. In this context, it is important to investigate the utilization potential of by-products considered as waste, such as black cumin pomace. In previous studies in the literature, phenolic compounds found in black cumin pomace were characterized and the potential use of the pomace as a functional additive in food products such as bread or pasta was evaluated.

[0015] In the patent application numbered TR2016 / 20472, milk jam containing 5% black cumin seeds and its production method are described. The patent application numbered TR2016 / 20483 is about gooseberry jam containing 4% black cumin seed and its production method. Related studies are aimed to create a new product by adding black cumin seeds to existing jams. However, in the research conducted in the literature, no study was found on the evaluation of cold-pressed black cumin pomace as marmalade.

[0016] As a result due to the abovementioned disadvantages and the insufficiency of the current solutions regarding the subject matter, a development is required to be made in the relevant technical field.

[0017] Purpose of the Invention

[0018] The invention aims to solve the above-mentioned negativities and it is inspired by the current situation

[0019] The primary purpose of the invention is to provide a new product with high added value from cold-pressed black cumin pomace rich in bioactive components and fiber. This product, which can be sold in all kinds of markets and aisles in the food sector with extensive marketing opportunities and has positive contributions to health, is a product that children and adults can easily consume while drawing attention to the importance of zero waste, is a type of marmalade made entirely from natural nutrients, where sensory analysis including taste, smell, aroma and texture of the prepared marmalades is also evaluated.

[0020] One purpose of the invention is to produce a functional marmalade product containing high amounts of antioxidant bioactive components. Black cumin (Nigella sativa L.), a member of the Ranunculaceae family, is widely found in Asia, Southern Europe, North Africa and the Mediterranean regions. Black cumin seeds have a long history in pharmacotherapy as a medicinal plant used to treat a variety of diseases, including diabetes, respiratory diseases, stroke, digestive system problems, inflammation, and hypertension. These positive effects of black cumin on health are attributed to its wide range of medicinal qualities, including antioxidant, anti-inflammatory, immunomodulatory, anticancer, neuroprotective, antimicrobial, antihypertensive, cardioprotective, antidiabetic, gastroprotective, nephroprotective, and hepatoprotective properties. Black cumin is also a rich source of antioxidant phenolic compounds such as chlorogenic acid and salicylic acid.

[0021] One purpose of the invention is to produce a marmalade product with a long shelf life without the use of preservatives, thanks to the bioactive ingredient it contains. Currently, products on the market do not have any additional resistance against microbial growth other than the heat treatment techniques applied and the preservatives that can be used. Compared to the products on the market, black cumin pomace marmalade has a longer shelf life due to its antifungal and antimicrobial properties.

[0022] One purpose of the invention is to provide a marmalade product that provides optimum gelling. The textural structure of cold-pressed black cumin pomace due to its high fiber content gives the product a unique consistency, and with the addition of the ingredients in the formulation, the gelling problem is prevented from being encountered or noticed.

[0023] In order to fulfil the purposes described above, the invention is a marmalade comprise water, sugar, citric acid, pectin and cold-pressed black cumin pomace.

[0024] According to one embodiment of the invention, the marmalade comprises 25-35% Cold-pressed black cumin pomace, 25-35% Sugar, 25-35% Water, 0,5-10% Citric acid, 0,5-5% Pectin by weight. According to one embodiment of the invention, the marmalade comprises 32,79% Cold-pressed black cumin pomace, 32,79% Sugar, 32,79% Water, 0,65% Citric acid, 0,98% Pectin by weight.

[0025] According to one embodiment of the invention, the marmalade dry matter content should be at least SSBx.

[0026] In order to achieve the above-mentioned purposes, the invention is a cold-pressed black cumin pomace marmalade production method, comprises the following process steps: i. Boiling cold pressed black cumin pomace in salt water, ii. Filtering the optimized black cumin pomace and boiling it with water, iii. Soaking the black cumin pomace in water, iv. Obtaining syrup by boiling water and sugar, v. Cooking the marmalade by adding black cumin pomace, citric acid and pectin to the syrup, vi. Homogenizing the marmalade, which has been cooked, by blending.

[0027] According to one embodiment of the invention, before the process step (i), the oil is separated by cold pressing of the black cumin seeds and the black cumin pomace is obtained.

[0028] According to one embodiment of the invention, in process step (i), the black cumin pomace is boiled in 6% salt water.

[0029] According to one embodiment of the invention, in process step (i), the boiling process time is 30-240 minutes.

[0030] According to one embodiment of the invention, in process step (iii), the water of the black cumin pomace is changed and it is kept in water for 4-36 hours.

[0031] According to one embodiment of the invention, in process step (v) the cooking temperature is between 70-95 °C. According to one embodiment of the invention, the process step of (vii) comprises filling the homogenized marmalade.

[0032] In alternative embodiments, the marmalade may contain natural or artificial sweeteners such as stevia instead of sugar.

[0033] The structural and characteristic features of the invention will be understood clearly by the following detailed description and therefore the evaluation shall be made by taking the detailed description into consideration.

[0034] Description of Figures

[0035] Figure - 1 : The subject of the invention is the spider web graph of the sensory analysis results of marmalade.

[0036] Detailed Description of the Invention

[0037] In this detailed description, the cold-pressed black cumin pomace marmalade and its preferred embodiments, which are the subject of the invention, are explained only for a better understanding of the subject.

[0038] The invention relates to marmalade comprising cold-pressed black cumin pomace, sugar, water, citric acid, pectin and production method thereof. As a result of the synergistic effect created by the specific formulation and optimized production parameters given in Table 1 , cold-pressed black cumin pomace marmalade was produced, whose sensory and textural analyses were found appropriate.

[0039] Table 1 . Cold pressed black cumin pomace marmalade The production of cold pressed black cumin pomace marmalade, which is the subject of the invention, comprises the following process steps within the proportions given in Table 1 :

[0040] • Obtaining Cold pressed black cumin pomace

[0041] • Boiling cold pressed black cumin pomace in salt water,

[0042] • Filtering the optimized black cumin pomace and boiling it with water,

[0043] • Soaking the black cumin pomace in water,

[0044] • Obtaining syrup by boiling water and sugar,

[0045] • Cooking the marmalade by adding black cumin pomace, citric acid and pectin to the syrup,

[0046] • Homogenizing the marmalade, which has been cooked, by blending,

[0047] • Filling the homogenized marmalade.

[0048] In the method of the invention, cold pressed black cumin pomace can be supplied as an industrial by-product or it can be obtained by cold pressing the black cumin seeds and separating the oil.

[0049] In the method of the invention, cold pressed black cumin pomace needs to be optimized for its consumability. For this purpose, the boiling process is first carried out by boiling in 6% salt water. The filtered pomace is boiled with water again and then filtered. Here the boiling process time varies between 30-240 minutes. The black cumin pomace obtained is kept in water for 4-36 hours by changing the water. Meanwhile, water changes are carried out at least three times. The temperature in the cooking process of marmalade is applied in the range of 70-95 °C.

[0050] In the preferred embodiment of the invention; after the oil of black cumin is extracted by cold pressing method, the remaining pomace is processed into marmalade according to the determined recipe. In this context, after mixing water and pomace at a ratio of 2:1 (w / w), a pre-treatment of boiling in 6% salt water was applied for 1 hour. Afterwards, water was added to the filtered boiled pomace at a ratio of 1 :2 (w / w) and the boiling process was applied once more for 1 hour. After this process, the mixture obtained was kept in water for 24 hours. The water was changed 3 times during the waiting period. The obtained pomace subjected to boiling pretreatment was mixed with water and sugar in a ratio of 1 :1 :1 (w / w / w). A total of 100 g of pomace, 100 g of water and 100 g of sugar were used in the formulation and the resulting mixture was left to boil for half an hour. Then, pectin (3 g) was added and heating continued until the dry matter content reached SS'Bx. As in the first recip e, citric acid (2 g) was added near the end of boiling. The resulting mixture was left to cool for 5 minutes and then homogenized with a blender for 5 minutes. The marmalade was put into jars while hot.

[0051] The most important point to be considered is to work within the application ranges given for the parameters mentioned above.

[0052] Many preliminary trials of the marmalade in question have been carried out. During these trials, many products did not reach the desired results in terms of sensory and textural properties. In order to ensure successful product production, it is important to adhere to the recommended working intervals at each stage of production.

[0053] In this marmalade produced by the open boiler method, the temperature remained around 85C throughout the production and the amount of HMF that would be formed as a result of production was tried to be kept at the minimum level as possible. The need for optimization with 6% salt water applied before production was decided as a result of the sensory analysis and it was determined that the black cumin pomace marmalade samples presented after optimization received the highest appreciation from the panelists.

[0054] The spectrophotometric analysis results of the cold-pressed black cumin pomace marmalade which is the subject of the invention are given below, and the sensory analysis results are given in Figure 1.

[0055] Table 2. Spectrophotometric Analysis Results:

[0056] Sample Undigested Gastric digestion Intestinal digestion

[0057] Total phenolic substance (mg GAE / 100 g)

[0058] Black cumin pomace 69.3 ± 1 .8 Marmalade 4.0 ± 0.4 7.0 ± 0.3 67.6 ± 2.8

[0059] Total antioxidant capacity (mg TE / 100 g)

[0060] CUPRAC

[0061] Black cumin pomace 179.3 ± 7.2

[0062] Marmalade 14.9 ± 2.4 11.9 ± 0.3 58.0 ± 9.3

[0063] DPPH

[0064] Black cumin pomace 25.4 ± 2.3

[0065] Marmalade 3.3 ± 1.0 1.3 ± 0.3 3.5 ± 0.4

[0066] Table 3. Individual Phenolic Component Analysis Results

[0067] Sample Undigested Post-digestion (Intestine)

[0068] Chlorogenic acid (pg / kg)

[0069] Black cumin pomace 106.8 ± 5.5

[0070] Marmalade 4.0 ± 0.1 191 .9 ± 2.9 p-Salicylic acid (pg / kg)

[0071] Black cumin pomace 2859.5 ± 32.9

[0072] Marmalade 49.4 ± 0.6 1356.3 ± 9.7 o-Salicylic acid (pg / kg)

[0073] Black cumin pomace 48.5 ± 0.8

[0074] Marmalade 2.4 ± 0.1 37.7 ± 0.6

Claims

CLAIMS1. A marmalade comprise water, sugar, citric acid and pectin, characterized by comprising cold-pressed black cumin pomace.

2. The marmalade according to claim 1 , characterized by comprising 25-35% Cold pressed black cumin pomace, 25-35% Sugar, 25-35% Water, 0,5-10% Citric acid, 0,5-5% Pectin by weight.

3. The marmalade according to claim 1 characterized by comprising; 32,79% cold pressed black cumin pomace, 32,79% sugar, 32,79% water, 0,65% citric acid, 0,98% pectin by weight.

4. Marmalade according to claim 1 characterized in that; the dry matter content is at least SSBx.

5. A cold-pressed black cumin pomace marmalade production method according to one of the preceding claims, characterized by comprising the process steps of; i. Boiling cold pressed black cumin pomace in salted water, ii. Filtering the optimized black cumin pomace and boiling it with water, iii. Soaking the black cumin pomace in water, iv. Obtaining syrup by boiling water and sugar, v. Cooking the marmalade by adding black cumin pomace, citric acid and pectin to the syrup, vi. Homogenizing the marmalade, which has been cooked, by blending.

6. The method according to claim 5, characterized in that; before the process step (i), the oil is separated by cold pressing of the black cumin seeds and the black cumin pomace is obtained.

7. The method according to claim 5, characterized in that; in process step (i), the black cumin pomace is boiled in 6% salt water.

8. The method according to claim 5, characterized in that; in process step (i) the boiling process time is 30-240 minutes.

9. The method according to claim 5, characterized in that; in the process step (iii), the water of the black cumin pomace is changed and it is kept in water for 4-36 hours.

10. The method according to claim 5, characterized in that; in the process step (vi), the cooking temperature is between 70-95 °C.

11. The method according to claim 5, characterized in that; in the process step (v), the cooking temperature is between 70-95 °C.

12. The method according to claim 5, characterized by comprising the process step (vii) of filling the homogenized marmelade.

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