• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a food composition containing a safflower petal extract. The saffron leaf extract gives the food composition a pleasant taste and makes it invigorating and refreshing. In addition, the food composition according to the invention also has a stress-inhibiting effect and strengthens the immune system.
    公开号:CH710953A2
    申请号:CH00513/15
    申请日:2015-04-14
    公开日:2016-10-14
    发明作者:Bossard Silvia；Rüegger Urs
    申请人:Tagora Ip Ag；
    IPC主号:
    专利说明:

    The present invention relates to a food composition containing saffred petal extract.
    When harvesting the flower threads of Crocus sativus (saffron) fall on large quantities of petals. These are used as livestock feed in some countries, but most are simply disposed of.
    The use of saffron petals in medicine is known. Basti et al. (Progress in Neuro-Psychopharmacology & Biological Psychiatry 2007, 31, 439-442) describe a positive effect of saffron leaf extract in the treatment of depressive humans. The positive effect is attributed to the ingredient safranal, which was administered in a dosage of 0.30 to 0.35 mg. Bhat et al. (International Journal of Phytopharmacology 2012, 3 (1), 27-31) describe the anti-inflammatory effect of a methanol saffron leaf extract.
    An object of the present invention is now to provide an alternative use for saffron petals available.
    This object is achieved by the food composition according to claim 1 and the uses according to claims 8 and 9. Preferred embodiments are subject of the dependent claims.
    Surprisingly, it has been found that by extraction of saffron petals, a safflower petal extract can be obtained, which has a very pleasant, somewhat reminiscent of honey taste. This saffron leaf extract is therefore an ideal food additive to enhance or intensify flavor.
    The present invention therefore relates to a food composition containing a saffron leaf extract.
    It has been found that the saffron leaf extract of the food composition not only gives a pleasant taste, but also causes them to be perceived by consumers as invigorating and refreshing. In addition, the food composition according to the invention also has a stress-inhibiting effect and strengthens the immune system.
    More detailed studies have shown that the composition of the invention has antioxidant properties, stress and anti-inflammatory effect, has a fungicidal and antibacterial effect and strengthens the body's immune system. Adverse effects are not known.
    Thanks to these unique properties, the composition is ideal for use during a postoperative period, post-disease rehabilitation, fatigue, fatigue, change in climatic conditions, etc.
    It also contributes to the general well-being of the consumer and can therefore also be used as a pure stimulant.
    A food composition in the context of the present invention may be intended for direct consumption - for drinking or eating - or may be further processed before consumption (must). For example, the food composition according to the invention may also be a starting material for the preparation of a ready-to-eat food, in particular a concentrate.
    [0013] According to a first preferred embodiment, the food composition according to the invention is a ready-to-eat food composition. This can be intended for eating or drinking. A ready-to-eat food composition preferably contains 0.1 to 5%, preferably 0.5 to 2% of safflower petal extract. The saffron leaf extract is preferably a 1: 1 extract, i. the extract is present in a ratio of 1: 1 with the drug. It has been shown that optimum results in terms of taste and effect are achieved in this concentration range.
    According to a second preferred embodiment, the food composition according to the invention is a concentrated food composition which must be "diluted" before consumption. Suitable diluents are, for example, water or alcohol-water mixtures, yoghurt, quark or other dairy products, but also sweetener bases which are to be flavored with the composition according to the invention. A concentrated food composition preferably contains from 1 to 20%, preferably from 3 to 10% of safflower petal leaf extract, but may alternatively be significantly more concentrated, depending on the desired application. The saffron leaf extract is preferably a 1: 1 extract, i. the extract is present in a ratio of 1: 1 with the drug.
    According to a preferred embodiment, the food composition according to the invention contains an alcoholic safflower petal extract, in particular an ethanolic saffron petal extract. Saffron petals are very easy to extract with alcohol. Especially for an application in the food industry, the ethanolic extract is particularly well suited.
    According to a preferred embodiment, the composition according to the invention is a drink, a syrup, a granulate, a spread, sports nutrition, sweets or a milk product. In principle, however, the composition according to the invention may also be any other foodstuff or a precursor thereof in which the above-mentioned effects could be advantageous.
    As a beverage, all liquid or viscous preparations come into question, which can be drunk by the consumer, in particular the preferred drinks mentioned below.
    The food composition of the invention may also be in the form of a syrup which may be added to water, an alcoholic beverage, another liquid (e.g., a drug), or otherwise to a substrate for oral administration.
    As granules, the food composition according to the invention may for example be intended to produce an instant beverage by dilution with water. Of course, it can also be mixed with any other liquid or viscous substrates, or even taken in pure form.
    The food composition according to the invention may also be in the form of a spread. In particular jams, marmalades, lettuce, jellies or honey, but also flavored butter or margarine come into question.
    As a sports food for the purposes of the present invention are, for example, Powergels, energy bars or energy shakes in question.
    The inventive food composition is also suitable for the production of sweets, gummy bears and similar jelly-like products on candies and lozenges, sherbet and ice cream to chewing gum, confectionery and chocolate.
    The composition according to the invention may also be a milk product or a precursor thereof, in particular one of the preferred milk products mentioned below.
    Particularly preferably, the food composition according to the invention is a drink or a milk product. Beverages and dairy products mix very well with the saffron leaf extract, giving it the characteristic fine taste.
    In the beverages, in particular, soft drinks, isotonic drinks, functional drinks, energy drinks, sports drinks, fitness drinks, soft drinks or alcoholic beverages, e.g. Liqueurs, elixirs or apero drinks, conceivable.
    Functional drinks, such as energy drinks, sports drinks, fitness drinks or soft drinks, are becoming increasingly popular. Due to their particular composition, such drinks are not solely used to supply fluids, but supply the body, for example, with food supplements or performance-promoting agents.
    For example, WO 2003/017 788 A1 discloses soft drinks or sports drinks which contain plant extracts and isomaltulose. The drinks are characterized by a refreshing taste.
    [0028] WO 2004/084 655 A1 discloses soft drinks, energy drinks or sports drinks containing isomaltulose and trehalose, which are advantageous in that they lead to a reduced glycemic response in the body of the consumer.
    In the case of milk products, in particular butter, yoghurt, quark, kefir, yoghurt drink, lassi or milk drink are conceivable.
    According to a preferred embodiment, the food composition according to the invention is sugar-free. As a result, it is low in calories and gentle on the teeth and is particularly suitable for so-called light products.
    The composition according to the invention may additionally or instead of sugar also contain artificial sweeteners and / or honey. Alternatively, it is also possible to completely dispense with natural or artificial sweeteners.
    In a further aspect, the present invention also relates to the use of a safflower petal extract for the preparation of a food composition, in particular for the preparation of a food composition as described above. The above-mentioned preferred embodiments are also preferred here.
    In addition, the present invention also relates to the use of the above-described syrup or granules for the preparation of a beverage. For this purpose, the syrup or granules is preferably dissolved with water or mineral water, an alcoholic beverage or other alcohol-water mixture, or other liquid, whereby it receives a honey-like flavor. The syrup or granules are therefore particularly suitable for flavoring drinks.
    The present invention will be further illustrated by the following examples:
    Basis: production of a saffron leaf extract
    If you want to use the valuable ingredients of saffron petals, you win this best by extraction. In principle, all common extraction methods come into consideration:
    a) Hot extraction with solvents
    Depending on the final use, water, ethanol, methanol, acetone and mixtures thereof are suitable for the hot extraction with solvents at reflux.
    b) Accelerated Solvent Extraction (ASE)
    The Accelerated Solvent extraction (ASE) - or too accelerated extraction with solvents - takes place in about the well-known pressure cooker principle. Under high pressures and temperatures of 120 ° -180 ° C., organic active ingredients are dissolved out of solid matrices in the presence of suitable solvents or solvent mixtures. The ASE process combines the advantages of the cold extraction process with the benefits of hot extraction. At the same time, the disadvantages such as Emulsion formation (cold extraction) or decomposition of organic active ingredients (hot extraction) avoided.
    c) co-distillation
    In the co-distillation (Attar) is essentially about to gain from plants with a low proportion of essential oils latter. For this one uses the co-distillation with another natural substance, e.g. Sandalwood. The distillation is carried out with steam.
    d) maceration
    During maceration, the material to be extracted is placed in a maceration kettle and covered with a solvent. Suitable solvents are water, ethanol, methanol, acetone and mixtures of the above-mentioned and other solvents.
    Example 1: Maceration of saffron petals
    In a maceration container with 401 contents 2 kg dried saffron petals were submitted and covered with 31 ethanol (96%). The mixture was allowed to stand at 19-23 ° C for 10 days.
    Thereafter, the macerate was discharged through the bottom outlet and rinsed with 1-2 l of ethanol (96%). By squeezing the solvent, the yield could be increased. The combined ethanolic extracts were then evaporated on a rotary evaporator under aspirator vacuum at about 60 ° C to the extent that at the end of a drug to macerate ratio of 1: 1 was. The regenerated alcohol can be reused.
    The extract thus obtained contained:<Tb> Ca. 5% <SEP> polyphenols (calculated as quercetin)<Tb> Ca. 4% <September> Gesamtflavanoide
    The effective content of polyphenols and flavanoids varies from harvest to harvest and is dependent on the climatic conditions and the soil properties.
    Example 2: Use of Saffron Leaves Leaf Extract in Beverages
    a) isotonic drink
    An isotonic beverage can be prepared as follows:<tb> per 1000 g of a mixture of:<Tb> 91% <September> Sugar<Tb> 3.4% <September> citric<Tb> 0.9% <September> saline<Tb> 0.5% <September> potassium gluconate<Tb> 1.0% <September> magnesium gluconate<Tb> 2.8% <September> calcium gluconate<Tb> 0.2% <September> zinc gluconate<Tb> q.s.. a vitamin mixture B1 / B2 / B6 / B12 / C / E / folic acid / biotin / pantothenic acid / niacin<Tb> are<tb> 30-50 ml saffron petal macerate sprayed and granulated in a known manner.
    After dissolution in drinking water to get a tasty isotonic drink.
    b) saffron petal elixir
    Saffron leaf extract is also particularly suitable for the preparation of a liqueur-like elixir. To do this, proceed as follows:
    250 g of household sugar are dissolved in 300 ml of drinking water. Subsequently, 100 ml of saffron leaf extract and 200 ml of drinking spirit are added in succession and finally made up to 1000 ml with drinking water.
    Caramelized sugar, invert sugar or honey may be used in whole or in part instead of the household sugar.
    The saffron leaf extract may be supplemented with other natural flavors, e.g. with saffron stigma extract or powder.
    Instead of drinking spirits and aromatic schnapps such as cherry, plum brandy, Williams brandy, brandy, etc. can be used.
    c) soft drink
    A soft drink can be prepared by mixing household sugar in a known manner with 5-10% saffron leaf extract.
    In addition, 3-5% of citric acid may be added for flavor enhancement.
    The product is then dissolved in drinking water.
    权利要求:
    Claims (10)
    [1]
    A food composition containing a safflower petal extract.
    [2]
    2. Ready-to-eat food composition according to claim 1, containing 0.1 to 5%, preferably 0.5 to 2% of Safranblütenbluextrakt, wherein the Safranblütenbluextrakt is preferably a 1: 1 extract.
    [3]
    A concentrated food composition according to claim 1, containing 1 to 20%, preferably 3 to 10% of safflower petal extract, wherein the safflower petal extract is preferably a 1: 1 extract.
    [4]
    4. Food composition according to one of claims 1 to 3, containing an alcoholic saffron petal extract, in particular an ethanolic Safranblütenblattextrakt.
    [5]
    A food composition according to any one of claims 1 to 4, selected from the group consisting of a beverage, a syrup, a granule, a spread, sweets and a milk product.
    [6]
    6. A beverage according to claim 5, selected from the group consisting of a soft drink, an isotonic drink, a functional drink, an energy drink, a sports drink, a fitness drink, a soft drink and an alcoholic beverage.
    [7]
    7. A milk product according to claim 5, selected from the group consisting of butter, yoghurt, quark, kefir, yoghurt drink, lassi and milk drink.
    [8]
    8. Sugar-free food composition according to one of claims 1 to 7.
    [9]
    9. Use of a saffron leaf extract for the preparation of a food composition according to one of claims 1 to 8.
    [10]
    10. Use of the syrup or granules according to claim 5 for the preparation of a beverage.
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    同族专利:
    公开号 | 公开日
    CH710953B1|2019-12-30|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    IT201600111933A1|2016-11-07|2018-05-07|Fernando Gabriele Giorgio Tateo|METHOD TO PREPARE A DEODORIZED AND DEAMARICATED CAROTENOID CONCENTRATE FROM SAFFRON AND CONCENTRATED SO IT HAS BEEN OBTAINED AND ITS USE|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CH00513/15A|CH710953B1|2015-04-14|2015-04-14|Food composition with saffron petal extract.|CH00513/15A| CH710953B1|2015-04-14|2015-04-14|Food composition with saffron petal extract.|
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