WO2020018050A2

WO2020018050A2 - A natural, nutrituous and a delicious gluten-free functional food with protective and supportive effects on health and its production method

Info

Publication number: WO2020018050A2
Application number: PCT/TR2019/050369
Authority: WO
Inventors: Elif YILMAZ PEKCALISKAN; Sena CAGLAR ANDAC; Beril ANILANMERT
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-05-24
Filing date: 2019-05-23
Publication date: 2020-01-23
Anticipated expiration: 2020-11-24
Also published as: WO2020018050A3; TR201807400A2

Abstract

The invention is based on a gluten-free castanea sativa mill type chestnut-base product where each component has a protective and supportive effect on the health of athletes, the elderly, breastfeeding mothers, pregnant women, children, infants and young children, with high nutritional value, positive effects on intestinal flora and functional food properties produced in accordance with the technique of production of national and international supplementary foods and with the relevant food communiques and the methods of production of this product.

Description

A NATURAL, NUTRITUOUS AND A DELICIOUS GLUTEN-FREE FUNCTIONAL FOOD WITH PROTECTIVE AND SUPPORTIVE EFFECTS ON HEALTH AND ITS

PRODUCTION METHOD

TECHNICAL FIELD

PRIOR ART

Children under 5 years of age suffer from various health problems, especially due to poverty and lack of education in 50% of preschool children and women, also due to lack of nutritional values of unconsciously prepared foods at home and deficiencies because of decomposition during the preparation of food. At the very least, nutrition is very important to prevent anemia, which is a common public health problem in the world, with a prevalence of 43% in developing countries and 9% in developed countries [Al-Alimi, et al. 2018]

According to the World Health Organization's 2001 report, it’s estimated that around two billion people worldwide suffer from anemia, 50% of all anemia has been documented as iron deficiency anemia. These numbers also include men. In the Middle East region, the prevalence of iron deficiency anemia in rural and urban areas varies between 17-70% in preschool children, 12.6-50% in school children; 14%-42% in adolescents and 11 %-54% in pregnant women [Al-Alimi, et al., 2018] There are scientists who regard it beneficial to use of effective strategies to solve the nutrition problem which cause various vitamin and mineral deficiencies such as iron and to improve the nutritional status of young children, encouraging the use of high-quality food supplements prepared consciously at home and low-price food which is commercially marketed but including the necessary nutritional factors. Complementary foods are initiated in infants from 4 to 6 months. Complementary foods (solids and liquids other than breast milk or infant formula) should not be used before 4 months, but should not be delayed for more than 6 months [Fewtrell et al. , 2017]

Additional foods with the risk of causing allergy may be added to foods when supplementary foods are started at any time after 4 months. For example, peanuts can only be started from 4 to 11 months, in infants at high risk of allergy (those with severe eczema, egg allergy, or both) after being evaluated by a specialist.

Gluten can be administered for 4 to 12 months, but large amounts of consumption should be avoided in the first weeks after gluten onset and later in infancy [Fewtrell et al., 2017]

All infants should receive meat products and/or iron-rich supplementary food, iron-supplemented foods. Sugar or salt should not be added to complementary foods and fruit juices or sugary drinks should be avoided.

The main criteria for a quality complementary food are high iron content, high balanced protein content, high calorie value of nutrient volume, soft tissue with high fiber content, sufficient content of vitamins and other minerals, not including anti- nutritional factors. Considering these requirements, scientists recommend basic but various foodstuffs with high nutritional content that are essential for the development of supplementary foods.

Gluten plays a major role in the development of many immune diseases such as intestinal dysbiosis, celiac disease, irritable bowel syndrome [Gokmen Ozel, 2017] Especially in genetically predisposed individuals, the emergence of these diseases is facilitated by the effect of initiating environmental factors such as gluten. The only and most effective treatment for celiac disease is to use a lifelong gluten-free diet to prevent mucosal damage from exposure to gluten. Gluten accounts for 70-75% of the total protein content in the grain. Considering that especially cereals and their derivatives are consumed too much today and that 70% of the foods produced by the food industry contain cereals and derivatives (preservatives, flavorings, thickeners, colorants, additives, moisture inhibitors, etc.), it is obvious that there are some difficulties in the implementation of this diet and the ready-to-use supplementary food spectrum with high nutritional values should be enlarged for the use of these individuals. As a result of inappropriate use of gluten-free carbohydrate sources instead of gluten-free foods, a low pulp intake and some vitamin and mineral deficiencies might be in question. These products should be supplemented with missing vitamins and minerals, or deficiencies of certain vitamins and minerals that may occur especially in supplementary foods, should be eliminated through appropriate food combinations. In the gluten-free diet, foods such as dry beans, fruits, vegetables (potatoes), oily seeds, sugar, milk, yogurt and kefir may be used as carbohydrate sources.

People with celiac disease and those who have diagnosed with gluten sensitivity or allergy must use gluten-free foods that limit the types of food they can consume. Gluten-free foods are usually rice-based [De Vasconcelos, et al. , 2010] Therefore, there is a need to produce and diversify such complementary ready-to-eat mixes with natural ingredients and cheaper price than those of existing foodstuffs, but nutritious and safe, using simple technology to produce food that can reach all sectors of the population.

n contrast, gluten-free grains have a lower fat content and a higher proportion of polyunsaturated fatty acids (especially a-linoleic acid and n-3 fatty acids). In addition, gluten-free prepared foods produced by using gluten-free process contain more saturated fatty acids and trans fatty acids than traditional foods [Gokmen Ozel, 2017]

Therefore, it is recommended to use natural gluten-free foods instead of gluten- free prepared foods. If these products lack some vitamins and minerals, they should be supplemented and gluten-free products should be enriched naturally if possible.

BRIEF DESCRIPTION OF THE INVENTION

This invention is related to a product containing chestnut, date palm, medlar, olive and goat milk, cow meeting milk, goat yogurt, cow yogurt, kefir components, having high nutritional value and easily the need in supplementary food market which was mentioned in the prior art.

People with celiac disease who have a gluten sensitivity or allergy or diagnosis have to use gluten-free foods that limit the types of food they can consume. Gluten- free foods are usually rice based. Chestnut fruits do not contain gluten. Vitamin B is generally insufficient in gluten-free raw materials. Therefore, it is thought that a chestnut-based supplement to replace wheat / cereal-containing foods would be preferred both for the people and by the doctors [De Vasconcelos, et al., 2010]

According to an 2014 analysis by Consumer Reports, one of the world's largest independent product testing and consumer protection organizations, most gluten-free products contain rice-based ingredients. Our invention is a stronger food supplement with a much richer content than rice-based food since it has a gluten-free chestnut- based nutrient content. However, it is recommended by doctors to support the development of the taste of infants and young children with different ingredients.

Our invention also offers different tastes of natural flavor with a rich nutrient content.

The present invention has a formula containing chestnut fruit and at least one of the palm, medlar and olive fruits; goat milk, cow milk, goat yogurt, cow yogurt, kefir products. While it does not contain additional sugar and salt, it does not contain any substances that harm the health of athletes, children, the elderly, nursing mothers, pregnant women, infants and young children. It takes all the nutrients and sugar needed daily from the fruits it contains.

If a sampling should be made to understand the contents of our patent product, the values pertaining to the formulation are given in the table below. These values are not intended to be limiting. (These calculated values are within the standard values of Turkish Food Codex Communique on Infant and Young Children Additional Foods numbered 2007/50, of the Ministry of Agriculture and Rural Affairs.)

The chestnut used in the invention is prebiotic due to the high amount of fiber it contains. Chestnut, milk, yogurt and kefir have a characteristic of being a probiotic environment. Other fruits to be used have healing or protective effects on health. Therefore, the invention also carries characteristic of being a functional food (A high number of live probiotic bacteria (at least for 107 cfug-1 or ml_-1 product) is considered an essential requirement for the claimed health benefits in the production and marketing of probiotic foods.)

Functional food has a potentially beneficial effect on health when consumed regularly and at effective levels [Houston et al. , 2009] According to the International Food Information Council (IFIC), functional foods are dietary components that have a health benefit beyond basic nutrition [Das et al., 2016] On the other hand, the North American International Institute of Life Sciences (ILSI) also defines functional foods as physiologically active food components that provide health benefits.

In the European Consensus Document, functional foods are recognized as beneficial and supplementary nutritional agents on the human body as healthy food. In the 10th International Conference held in Santa Barbara, California in 2012, a new ’’functional food” definition has been made as “Natural or processed foods that contains known or unknown biologically-active compounds; which in defined amounts provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease”. Today's functional foods are typically marketed to large groups of the total population [Yangilar, 2013] Scientific evidence confirming the relationship between food and health has supported the rapid development of a new food market called the’’functional food market in recent years. The interest of functional foods in sectors and consumers is increasing exponentially. According to the Memorandum of Understanding published under the European Commission Concerted Action on Functional Food Science in Europe (FUFOSE) if it is proved certainly that a food that beneficially affects one or more target functions in the body beyond adequate nutritional effects in a way that is relevant to either an improved state of health and well-being and/or reduction of risk of disease, it can be named as functional food.

For example; compared with cow milk, because of nutritional properties of goat milk especially in children who are not susceptible to goat milk, and its lower allergenicity, goat milk and goat milk products attract increased interest as a functional food. It is contemplated that a formulation consisting of strong nutrient components, each having certain health benefits, such as chestnut, medlar, date palm, and goat's milk, will emerge as a high functionality supplementary food for health, particularly in infants, young children and children.

DETAILED DESCRIPTION OF THE INVENTION

The benefits of the raw materials to be included in the formulation that form the subject of our invention, for human health and the reasons for their use in the present invention are given below in detail.

Chestnut: Can be consumed as boiled, roasting and as chestnut sugar, its puree and flour is also important raw materials in the food industry [Aydin Commodity Exchange] Chestnut is consumed in various ways, both processed and unprocessed.

When the chestnut market is examined, it is seen that chestnut is consumed directly in the form of kebab and boiled and the potential in alternative usage areas is high.

Chestnut (Castanea sativa Mill.) belongs to the genus Castanea of the Fagaceace family and is abundant in Southern Europe and Asia [Rodrigues, et al. , 2015] The regions where chestnut has naturally spread are the temperate regions of the Northern Hemisphere, China, Korea, Japan, Turkey, South Europe, North America and Bolivia.

Chestnut tree is a tree with upright body, reddish bark and hard leaves. [Aydin Commodity Exchange] It differs according to the geography in which it lives. There are 16 different types known today. Castenea Sativa Mill is a type of chestnut that grows in the countries in the Mediterranean Basin, including our country.

Chestnut includes:

High amounts of minerals such as fat, sugar, protein, potassium, phosphorus, magnesium, chlorine, calcium, iron, sodium, vitamins B1 , B2 and C, D, E, A [Ozcan, et al., 2017; Barros, et al., 2011] In particular, L-aspartic acid, L-glutamic acid, leucine, L-alanine and arginine stand out among the all amino acids in its content.

Chestnuts known in Turkey as sweet chestnut (Castanea sativa Mill.); are a good source for many bioactive compounds that are associated with prevention of cancer, card iovasculary disease and neurological disorders and anti-inflammatory effects [Ozcan, et al. , 2017] In addition, gluten-free characteristic of chestnut makes chestnut relatively prominent among wheat / cereal-containing foods. In addition to providing health and nutrition benefits, it also has some functional properties. It has antioxidant effect due to its phenolic compounds.

As well as complex carbohydrates such as chestnut starch (average starch content: 22.3 / 10Og), It contains proteins, vitamins and minerals, fatty acids (mostly monounsaturated and polyunsaturated) and fibrous substances that make this fruit a good prebiotic source [Zivkovic, et al. , 2010; Erturk, et al., 2006, Goncalves, et al., 2012, Barros, 201 1] Oleic, linoleic and palmitic acids which are known for their health benefits, are the major fatty acids identified (approximately 85% of the total) [Braga et al., 2015]

The fiber content is responsible for the emulsifying, stabilizing, texturing and thickening properties. Chestnut contains lysine and threonine in high amounts and a significant amount of g-amino butyric acid. Probiotics are living microorganisms that improve human health when consumed in sufficient amounts. They have beneficial effects such as improving intestinal microflora and stabilizing the intestinal mucosa barrier, preventing infectious diseases and food allergies, reducing serum cholesterol levels, increasing anti-carcinogenic activity and increased immunity. The chestnut matrix provides a suitable environment for their addition and stabilization.

Cooked (boiled) chestnut is rich in amino acids and minerals, while the most common amino acids found in the chestnut is; asparagines which is essential for proper function of the urinary system and glutamic acid which is important for brain function and mental activity [Gongalves, 2012] Threonine, which provides protein balance in the body and which is important for cardiovascular, liver, nervous system and immune system, valine, which is important for muscle metabolism, regeneration and tissue growth, together with many amino acid and vitamin C, has a synergistic effect on the antioxidant effect of vitamin E, and antioxidant and anticancer properties are emerging. For this reason, chestnut is considered to be a very good source of nutrition for the athletes, the elderly, nursing mothers, pregnant women, children, infants and young children.

Medlar: is consumed widely in Turkey, especially in the Northeast Anatolia and it is observed that people use the fruits of the wild and domestic varieties in different ways [Selcuk and Erkan, 2015]

Content of Medlar (Mespilus germanica L.)

The astringent property of medlar fruit is well known and it has been reported that pulp or syrup of ripe fruit is a popular drug against enteritis and has many healing properties [Selguk & Erkan, 2015]

Modern medicine has acceppted the healing properties of medlar in the 1920s for relieving constipation, diuretic, and treating kidney and bladder stones [Glew et al. , 2003]

In the mineral content of Turkish medlar fruit, potassium (8052.91 mg / kg) calcium, selenium, boron exist in high concentrations, chromium, titanium and vanadium are found in trace levels [Haciseferogullari et al., 2005] Medlar fruit, is an important source for minerals and trace elements especially as calcium, copper, iron, potassium, magnesium, manganese, sodium and zinc, needed for nutrition for the human population in southern Europe, Turkey and Iran.

Potassium and selenium, which helps our muscles to function properly, is important for cell growth and repair. For this reason, medlar is considered a very good source of nutrition for athletes, the elderly, nursing mothers, pregnant women, children, infants and young children.

Palm: Palm tree, a kind of palm, is known in botany as a plant of the family Arecaceae [AktCirk and l§ik, 2012] Its Latin name is Phoenix dactylifera. Although it has fruit-bearing species such as P. atlantica and P. sylvestris, the commercially available date palm plant is Phoenix dactylifera.

The main origin of the palm plant is considered to be North Africa or the Middle East. Produced mainly in the Middle East until the end of the nineteenth century, palm is produced today in many countries, especially the United States (California, Arizona, Texas), Mexico, Brazil, Argentina, South Africa, Australia and Namibia. Nevertheless, the highest production is in Arab lands.

Content of the Dates:

Due to its rich carbohydrate composition, its salts and minerals, dietary fibers, vitamins, fatty acids, amino acids and protein, dates can be considered almost an ideal food [El Arem et al., 2013] This composition may vary depending on the type of date, condition of the soil, agronomic applications and ripening stage. In the literature, dates have been reported to have antioxidant, antimutagenic, antihemolytic, antiviral, antibacterial, antifungal and antitumoral activities and gastroprotective properties. These activities are attributed to the presence of various phytochemicals such as phenolics, mainly cinnamic acids and their derivatives, sterols, carotenoids, anthocyanins, procyanidins and flavonoids. The concentration of these compounds decreases with the progressive stage of fruit maturity. As a result, high phenolic content and change of strong antioxidant activities during ripening period reported by many authors for different fruit species in ripening are given in the literature. Date also exhibited good inhibitory activity against bacterial food pathogens. The widespread use of this fruit as an anti-inflammatory, wound healing agent in conventional drug systems against dysentery and diarrhea may be partially due to its antioxidant and antibacterial properties.

Date fruits contain various B complex vitamins B1 , B2, nicotinic acid and vitamin A. These vitamins have various functions such as metabolizing carbohydrates that help maintain a healthy body and maintaining blood glucose levels, fatty acids for energy, and making hemoglobin, red and white blood cells [El-Sohaimy and Hafez, 2010]

Especially in terms of nutritional value of date palm is superior to many fruits [Aktiirk and l§ik, 2012] It is also beneficial for health due to its relatively low glycemic index and high fiber content. Experimental studies have also been conducted to reveal the aspects of date as being antioxidant and reducing postpartum hemorrhage.

As well as it does not contain fat and cholesterol, it also contains sodium in ideal doses Date, which is the ideal nutrient for a healthy lifestyle, helps digestion due to its high fiber content. Therefore, it regulates bowel movements and relieves constipation. It contains 44-88% sugar, so there is no need to sweeten the food.

Protein content is very high quality and contains 23 kinds of amino acids. Some of them are not found even in famous fruits such as oranges, apples and bananas. It also contains 0.5-3.9% pectin, which is a beneficial substance. When fiber content, calorie ratios and other properties are combined, inevitably the question;“Is date an ideal nutrient for man?’’comes to mind.

Glutamic acid, which is important for brain health and memory, leucine, which plays a role in wound healing, and aspartic acid, lysine and glycine, which are important for various body functions, are among the most common amino acids in fresh date. Date is also an important source of potassium for a healthy nervous system and balancing the nervous system of the body. Considering these reasons and its positive effect on the immune system, date is regarded as a very good source of nutrition for athletes, the elderly, nursing mothers, pregnant women, children, infants and young children.

Goat Milk: Turkey ranks first in Europe with a goat population of 7,022,000 [Keskin vd., 2004] Contrary to the size of the goat population, a total of 219,795 tons of goat milk is produced annually, accounting for 2.3% of the country's total milk production.

Content of the goat milk:

One of the new trends in healthy foods is the growing interest in goat and goat milk products. Goat milk is recommended for those suffering from allergy or intolerance to cow's milk [Young W. Park, 2017] According to the Memorandum of Understanding published under the European Commission Concerted Action on Functional Food Science in Europe if it is proved certainly that a food beneficially affects one or more target functions in the body, improves the state of health and reduction of risk of a disease, it can be named as a“functional” food (Yangilar, 2013). Goat milk has become increasingly popular as a functional food due to its its nutritional properties, lower allergenicity, especially in children, as it is not allergic compared to cow's milk

Goat's milk, cheese and yoghurt are among the daily industrial products in developed countries and are important from the point of providing a wealth of taste to the customer for allergic individuals and those need alternative daily food because of gastrointestinal problems. The amount of free fatty acid in milk and daily products is measured by the value of the acid degree, which is a measure of lipolysis or the formation of free fatty acids. The free fatty acid content of goat milk is 3.11 peq / ml_ (cow's milk: 3.0 peq / ml_).

Goat's milk has higher calcium, phosphorus, potassium, magnesium and chlorine and lower sodium and sulfur content than cow's milk [Young W. Park, 2017] Zinc (Zn) content of it is the most abundant among other trace minerals and Zn amount in goat and cow milk is higher than in human milk. Iron content of goat and cow milk is significantly lower than that of human milk.

On the other hand, goat's milk and cow's milk contain significantly more iodine for human milk, which may be important for human nutrition because it is closely related to the metabolic ratio of physiological body functions of iodine and thyroid hormone. Goat milk and human milk contain higher selenium than cow's milk. Less than 3% of total selenium is associated with the lipid fraction of milk. Glutathione peroxidase is higher in goat milk than in human and cow milk.

Suggested form of pasteurization: High temperature and short-term pasteurization of goat milk has been shown to be the best processing method for preserving various vitamins as well as prolonging the shelf life of milk.. In addition, thiamine, riboflavin and vitamin C loss are reduced if milk is processed according to LSTT and autoclave methods by HTST, flash and UHT treatment.

Goat milk has important nutritional values in human nutrition as an alternative food for patients and children. It also has higher nutritional bioavailability. In a research; in a feeding trial involving 38 children (20 girls and 18 boys) aged between 6-13 years, Mack (1953) provided half of the children to feed 0.946 liters of goat milk and the other half with 0.946 liters of cow's milk for 5 months [Young W. Park, 2017 ]. He observed that children in the goat milk group exceeded those fed with cow's milk in terms of weight gain, posture, skeletal mineralization, bone density, vitamin A in blood plasma, calcium, thiamine, riboflavin, niacin and hemoglobin concentrations. Statistical differences are minimal for blood hemoglobin and various other biochemical and structural measurements between the two groups. In another study, most milk, including human milk, was reported to be insufficient in iron content.

Compared with the daily FAO (United Nations Food and Agriculture Organization) nutritional needs of the World Health Organization, an infant is considered to have received excess amounts of protein, calcium, phosphorus, vitamin A, thiamine, riboflavin, niacin and pantothenate if fed only with goat milk.

Phosphorus works with calcium to help strengthening and the growth of the bones. Magnesium and calcium are essential for healthy bone development and energy metabolism. Because of this, milk is considered a very good source of nutrition for athletes, the elderly, nursing mothers, pregnant women, children, infants and young children

Olive: Since the cultivation of olive trees is limited by climatic factors, production is usually done ecologically in the Mediterranean Basin countries including Turkey [Susamc et al., 201 1]

In natural fermented processing methods, olives are flavored with dry salt, salted brine or with fermentation methods with water only, they are flavoured through treating with alkaline solution and removal of bitterness and leaving to fermentation [General Directorate of Protection and Control (GDPC)]

Olive content:

It is known that olives contain vitamins A, D, E and K in addition to many cancer-effective substances [Susamci et al., 2011 ] Although it is stated that it plays a protective role against the development of many important diseases, it is reported to be effective especially in digestive disorders, gallbladder diseases, bowel cancer and heart diseases.

Olive has an important place in adequate and balanced nutrition due to its high nutritional value [Susamci et al., 2011 ] It is known as a high nutritional product since it contains fiber, has delicious taste, is a food with high protein content as well as containing amino acids, unsaturated fatty acids, vitamins and essential elements that must be taken into the body. The phenolic content of olive fruit is also high. The predominant phenolic compound in fruit meat is oleuropein. The grain weight of olive fruit varies between 2-12 g, fruit peel ratio between 1.5-3.5%, core ratio 13-30% and meat ratio 66-85%. Because of this, olive is considered a very good source of nutrition for athletes, the elderly, nursing mothers, pregnant women, children, infants and young children.

Yogurt: Yogurt is a food that should be consumed in a healthy diet, because it contains both high amounts and balanced nutrients, and includes useful live microorganisms (probiotics) [Besler et al., 2015] Yoghurt is also among the most consumed functional foods [Tarhan and Eren, 2017] It is also suitable for a gluten- free diet.

According to the age groups from the milk group to be consumed in one day the recommended portion amounts are; 4 portions in 1 -3 years old children, 3-4 portions in 4-6 years old children, 3 portions in 7-9 years old children, 4 portions in 10-18 years old children, 3 portions in adults and 4 portions in individuals older than 65 years [Tekin§en and Yalcin, 1986] The amount of milk group foods equivalent to one portion is 200 ml_ for milk and yogurt.

Yogurt content:

Yogurt can provide significant nutrients to the diet of children and adolescents, especially protein, calcium, vitamin B12 and phosphorus. Consumption of yogurt in children is probably associated with healthy lifestyle and dietary behavior. In addition to being rich in nutrients, yogurt is an excellent alternative to high-energy nutrient-poor snacks, which can help children and adolescents develop healthy snack behaviors that support energy balance. In addition, foods and yeasts in yogurt play a role in the modulation of the intestinal microbiota and yogurt consumption is very beneficial for bone health, weight maintenance and prevention of cardiometabolic diseases [Khan et al. , 2014] Because of this, yogurt is considered a very good source of nutrition for athletes, the elderly, nursing mothers, pregnant women, children, infants and young children.

Kefir: Kefir is a fermented beverage originally emerged in the Caucasus [Turker et al., 2013] Over the centuries, it has spread to the Anatolia, Balkans and Eastern Europe. It is a natural and good probiotic source. It is an acidic, viscous and slightly carbonated milk drink which is thought to have high nutritional and functional properties.

Lactobacillus, Lactococcus, Leuconostoc, Streptococcus, Acetobacter spp. and yeasts such as Saccharomyces, Zygosaccharomyces, Kluyveromyces and Candida spp. are used in Kefir. Nutritional properties of this self-carbonated beverage; originates from the presence of carbohydrates, proteins, minerals, vitamins and some nutraceutical vital components [Ahmed et al., 2013]

Content of Kefir:

With regular consumption of kefir, it is possible to achieve antimicrobial activity against pathogenic bacteria, bacterial colonization and gastrointestinal proliferation and better bowel health, anticancerogenic, anti-inflammatory and antidiabetic activity, control over serum glucose and cholesterol, and a better immune system. It provides control over lactose intolerance with b-galactosidase activity and lactic acid content and is antiallergic [Turker et al., 2013]

Kefir is a good dietary drink that athletes are particularly interested in. Supports babies and preschool children against disease and fast weight gain. Microorganisms in kefir grains are capable of producing weak organic acids (lactic and acetic acids), antibiotics and a large number of bactericides. These substances have a lethal effect on pathogenic microorganisms. Furthermore, the presence of hydrogen peroxide, peptides (bacteriocins), ethanol, carbon dioxide, diacetyl acids may contribute to antimicrobial effects. All of the above mentioned substances and organic acids act as preservatives in the reduction of foodborne pathogens in food products, food production and storage. They also show some nutraceutical effects by preventing gastrointestinal disorders and vaginal infections. Furthermore, the immunomodulator has anti-inflammatory capacity. Especially when consumed in high amounts in the diet, it significantly reduces blood pressure and serum cholesterol. While kefir products are used by adults, they are accepted as a mixed or artificial diet by infants and preschool children [Sarkar, 2003] Normal fecal flora can be regenerated after 4.8 ± 0.8 days in children with severe bowel infection. Kefir is able to normalize intestinal microflora and is well suited for consumption by infants as well as normal and sick adults. Especially in kefir made from goat milk, calcium, phosphorus, potassium, sodium and magnesium levels are higher than that of cow's milk. In addition, copper, iron, zinc compositions obtained from cow's milk were significantly higher than those of kefir from goat’s when compared with cow's milk, it was found that calcium, phosphorus, magnesium, copper and iron concentrations were higher in kefir obtained from cow's milk. On the other hand, kefir obtained with cow's milk has less calcium (101.6 mg / 100 ml_) and sodium composition. Kefir obtained from goat milk is a better mineral source than kefir obtained from cow milk [Turker et al. , 2013] Therefore, kefir is seen as a very good source of nutrition for athletes, the elderly, nursing mothers, pregnant women, children, infants and young children.

The contents of the invention do not contain any substance which is detrimental to the health of athletes.

Invention conforms with; the standard values of the Turkish Food Codex “Communique on Supplementary Foods For Infants and Young Children” by the Ministry of Agriculture and Rural Affairs published in the Legal Gazette numbered 2007/50 which are in force for Baby and Small Child Supplementary Foods,.

The standard values of the Turkish Food Codex Communique on Foods of Sportsmen by the Ministry of Agriculture and Rural Affairs published in the Official Gazette No. 2003/42, The standard values of the Turkish Food Codex - Communique on Dietary Foods for Special Medical Purpose of the Ministry of Agriculture and Rural Affairs, which is in force for the food of children, elderly, pregnant and nursing mothers published in the Official Gazette dated 24/12/2001 and numbered 24620, and the standard values of the Turkish Food Codex - Communique Turkish Food Codex Communique on Substances That May Be Added in Foodstuffs for Specific Nutritional Purposes of the Ministry of Agriculture and Rural Affairs, with no: 2006/37.

Castanea Sativa Mill type contains at least 10 grams of boiled chestnut or chestnut flour. It contains at least 15 grams goat milk, cow milk, goat yogurt, cow yogurt, at least one of the kefir products.

It contains at least 4 grams of at least one of the following fruits: date, medlar and olive fruit.

Goat milk has a significant disadvantage in folic acid and vitamin B12 deficiencies compared to cow milk. Cow's milk contains five times the folate of goat's milk and vitamin B12. Vitamin B12 deficiency, which requires folate in the synthesis of hemoglobin, has been reported to be associated with megaloblastic anemia which is goat milk anemia in infants. Both goat and cow's milk are equally deficient in pyridoxine (B6), vitamin C and vitamin D and these vitamins must be supplemented from other nutrient sources. In our invention, iron, vitamins C, B and D are met by other nutrients contained in the formula, which are rich in these substances. In addition, although it is mentioned that use of goat milk and goat milk containing foods have nutritional benefits and even if it is nutritionally superior to the cow's milk, unpleasant odors and flavors of goat are the reasons for not to prefer these. These problems were minimized by the fruits with high nutritional value and the pleasant taste mixed with goat milk and yoghurt and kefir obtained from goat milk. For this reason, using chestnut and other fruit ingredients, the taste and smell of the goat milk and yogurt and kefir obtained from goat milk have been adjusted to be pleasing particularly to infants and young children.

Production Method of the Invention

While 100% organic raw materials which do not contain residual substances are pulped without touching hands and outer air, stripping with heat is carried out without losing their nutritional value, taste and smell. The most ideal sterilization conditions are used to destroy all microorganisms and spores that will cause decomposition and to prevent the raw materials to lose their nutritional values, smell and taste, while and making them resistant to negative conditions. Chestnut, date palm, medlar and olive are peeled with heat without losing their nutritional value, kernels of the medlars, dates and olives are removed, prepared raw materials are converted into puree without touching hands and outer air, at least one of the goat milk, cow milk, goat yogurt, cow yogurt and kefir products are added, the most ideal sterilization is performed to eliminate all microorganisms and spores that will cause degradation in supplementary food and to make it resistant to adverse conditions. While doing this, at least one of the sterilization procedures is applied for 10-15 minutes at 118°C and 2-3 seconds at 142°C to avoid losing nutritional value. Packaging or vacuuming is performed in dry and moisture-free environment.

Making Puree of the Fruits For Chestnuts: Boiled;

Chestnuts in medium that have reached sufficient maturity and chosen sizes are boiled in the required amount. The outer and inner shells of the chestnut are very difficult to peel, because the inner skin (membrane) is stuck to the meat of the fruit, and in some chestnut varieties it has entered into the vein into the fruit. For these reasons, in order to ensure easy peeling of the outer and inner shell, the outer shells are scratched with a knife and boiled by the method of cooking under pressure.

Chestnut flour;

Chestnuts boiled and separated from their shells are spread on a large tray and left to drying in a dry and clean environment for 24 hours. The dried chestnuts are milled into flour.

For Medlar, Date and Olive;

Sturdy, uncrushed and medium-sized fruits (medlar / olive / date), which have reached sufficient maturity, are chosen and washed thoroughly. Shells are peeled without destroying their nutritional value. In order to maintain the nutritional value of the fruits, the peeling process is carried out with heat. The seeds are removed from the fruits which are divided into two parts.

Goat milk, cow milk, goat yogurt, cow yogurt and kefir;

Cow's milk and goat's milk are used as pasteurized. And cow yogurt and goat yogurt produced from pasteurized milk is used.

Prepared fruits are pulped using the blender without touching hands or outer air. If chestnut is used, it is pulped. For the product where chestnut puree or chestnut flour is used, it is mixed with other fruits that are pulped using the blender for the product used. Blended with at least one of the goat's milk, cow's milk or kefir, the contact with air is prevented through placing the product in jars or packages or containers. If at least one of goat yogurt, cow yogurt and kefir is used, the mixture other than yogurt is pre-sterilized.

Sterilization:

Flere, sterilization is defined as heating process carried out under short-term high temperature with continuous flow, at a suitable time-temperature combination of at least 130-135 oC for 1 second, destroying all microorganisms and spores that would cause deterioration under normal storage conditions in order to produce a commercially sterile product that can be stored at room temperature. After being placed in jars or packages or containers and by closing the top, our invention is sterilized at least one of the sterilization procedures at 118°C for 10-15 minutes and at 142°C for 2-3 seconds. Then it is allowed to cool in a suitable environment. Sterilization process is very important in terms of long shelf life, quality and preservation of nutritional values. In this way, microorganisms are killed by sterilization which cause food spoilage in jars or packages or containers and threaten human health. In addition, the activities of enzymes are stopped. The food in the jar or packaging or container retains its durability for a long time, as there will be no re- contamination by the closure of the container.

Sterilization is applied only to fruits and supplementary foods containing cow's milk and goat's milk. Sterilization for additional food containing at least one of goat yogurt, cow yogurt and kefir is applied only to mashed fruits to avoid damaging beneficial bacteria. For this reason, after the fruits are sterilized and placed in jars or containers or packages at least one of the goat yogurt, cow yogurt and kefir is added and subsequently the other steps are followed. Vacuuming is performed for jar food. The sterilized jars are vacuumed and placed on a dry place and allowed to cool in the appropriate environment. It is then checked whether the lids are collapsed inward. The inward collapse of the lid indicates good vacuuming into the jar. The ideal storage condition for jar is to protect from moisture, sunlight and store in cool places.

For powder, wet and liquid food; for powdered food production, spray drying and for wet and liquid supplementary food direct packaging are carried out following these processes. Powder food containing these raw materials is not produced since spray drying could harm beneficial bacteria for cow yogurt, goat yogurt and kefir.

Limit values and criteria of the invention

It is prepared in accordance with the provisions of the Turkish Food Codex Communique No. 2007/50 of the Ministry of Agriculture and Rural Affairs for Supplementary Foods for Infants and Young Children.

Protein value ranges:

The total amount of conventional protein sources mentioned should not be less than 8% of the total product weight, each of the conventional protein sources constitutes at least 25% by weight of the total specified protein sources total protein content from all sources in the product should not be less than 3 g / 100 kcal (0.7 g / 100 kJ).

Carbohydrate value ranges:

The total carbohydrate content of the fruit and its nectars contained in the fruit puree and / or pulp should be at most 20 g/100 g in the fruit puree and/or pulp.

Oil - Fat value ranges:

For all products, the total fat content from all sources should not be more than 4.5 g / 100 kcal (1 .1 g / 100 kJ).

Sodium value ranges:

The sodium content of the final product should not be more than 200 mg / 100 kcal (48 mg / 100 kJ) or 200 mg / 100 grams.

Vitamin value ranges:

Vitamin C:

Vitamin C content in fruit juice or nectar of the final product should not be less than 25 mg / 100 kcal (6 mg / 100 kJ) or 25 mg / 100 g.

Maximum Amounts when Vitamin, Mineral and Trace Element Are Added:

The provisions concerning the requirement of nutrients for the invention (Communique of the Turkish Food Codex of the Ministry of Agriculture and Rural Affairs, 2007/50 on Infant and Young Children Supplementary Foods) are valid. There is no restriction for the requirement of nutrients for potassium and calcium. The specified nutrients may be added when they comply with the limit values.

(1 ): Limit for iron-enriched products

(2): Limit of fruit-based foods, juices, nectars and vegetable juices

Foods prepared according to the instructions for use may contain a certain amount of the following amino acid composition;

For athletes' foods;

Sports foods are products containing protein and protein components according to the Turkish Food Codex Communique on Sports Foods (Communique No: 2003/42). The contents of this product are prepared in accordance with this Communique.

In protein concentrates, the amount of milk-derived proteins in dry matter should be at least 70%. In protein enriched products, at least 25% of the total energy must be provided from milk-derived proteins. Amino acid, amino acid mixtures and amino acid compounds can be added to protein concentrates and protein enriched products. In our invention, each of the conventional protein sources constitutes at least 25% by weight of the total protein sources, and the total protein content from all sources in the product cannot be less than 3 g / 100 kcal (0.7 g / 100 kJ).

In products with high carbohydrate content, at least 75% of the total energy is obtained from glucose, sucrose, maltose and glucose polymers. If the products with high carbohydrate content are in liquid form, they should contain at least 10% carbohydrate by volume.

The amount of sodium in sports drinks should be between 20 mmol / L - 460 mg / L or 50 mmol / L - 1150 mg / L.

The amount of carbohydrate in sports drinks should be minimum 2 g / 100 ml_ and maximum 10 g / 100 ml_. foods for children, elderly, pregnant and nursing mother; is prepared in accordance with the Turkish Food Codex Communique on Substances That May Be Added in Foodstuffs for Specific Nutritional Purposes, No: 2006/37. In this communique, there are two definitions as SNP: Food for Special Nutritional Purposes and DFSMP: Dietary Foods for Special Medical Purposes.

The nutrients that can be added for Special Nutrition Purposes (SNP) should be safe in terms of the source, mode of production and quantity that are provided to meet their specific nutritional needs of individuals based on scientific evidence. The purity criteria must comply with the accepted purity criteria determined nationally or internationally.

Components that can be added to foods for special nutrition purposes;

Dietary Foods for Special Medical Purposes (DFSMP), are prepared for the patients who have a limited, decreased or impaired capacity to ingest, digest, absorb, metabolize or excrete conventional foodstuffs or certain nutrients in these foodstuffs or metabolites of these nutrients or for people whose diet managements cannot be succeeded by modification of the normal diet or with the use of other foods or using both methods. Some additions are made, other than the components that may be added to Foods for Special Nutritional Porposes. These additions are made in accordance with the Communique on Dietary Foods for Special Medical Purposes. published in the Legal Gazette dated 24/12/2001 and numbered 24620.

Vitamins, minerals and trace element values in foods that are complete in terms of nutrients intended for use in infants Vitamins

Calcium / Phosphorus ratio should not be less than 1 .2; not more than 2.0. Vitamins, minerals and trace element values of foods that are complete in terms of nutrients, other than foods intended for use in infants

Vitamins

(1 ) RE: Transretinol equivalent in products intended for use in children aged 1 -10 years

NE Niacin equivalent = mg nicotinic acid + mg tryptophan / 60 a-TE: -tocopherol equivalent

Minerals

(1 )ln products intended for children aged 1 to 10 years. According to the Turkish Food Codex Regulation on Contaminants (2011 ), the maximum limit of aflatoxin M1 in milk used in the production of raw milk, heat-treated milk and milk-based products is 0.050 pg / kg [Madali and Ayaz, 2017] This level is 0.025 pg / kg in infant formulas and follow-on formulas.

AFM1 in milk is formed as a result of the metabolism of lactating animals fed with food contaminated with AFB1 , or as a result of contamination of milk with aflatoxin-synthesizing molds and producing aflatoxin. When producing the products which are subject of our invention, suppliers who produce products below the harmful limit will be used, analyzing the aflatoxin levels regularly. In addition, these products, are the products which will also be regularly controlled by GC-MS and ICP-MS methods, from the point of pesticide and heavy metal levels, during mass production.

The product which is the subject of our invention, is a suitable product for making wet food, powdered food, biscuits, beverages, food supplements in jars or to be consumed via spoon, which can be used by athletes, children, the elderly, nursing mothers, pregnant women, infants and young children. It is nutritious and healthy with its high nutritional value. It helps in growth and development for infants and young children, it is effective against physical and mental fatigue for athletes, children, pregnant women and the elderly, it increases the breast milk for nursing mothers and is an alternative supplement food for those who have gluten sensitivity or allergy or with diagnosed celiac disease.

Claims

1. A natural, nutritional food that has protective effects on health, characterized by;

- comprising 10 grams of at least one of the boiled Castenea Sativa Mill type chestnut and its flour;

- comprising 15 grams of at least one of the goat milk, cow milk, goat yogurt, cow yogurt and kefir products,

- comprising at least one of the date, medlar and olive fruits, at least 4 grams

2. A method of producing a natural, nutritive food that has a protective and supportive effect on health, characterized by the steps of;

- carrying out the hot peeling process of chestnut, date, medlar and olive without losing their nutritional value,

- removing the kernels of medlar, date and olives,

- pulping the prepared raw materials without touching hands and outer air,

- addition of at least one of the goat milk, cow milk, goat yogurt, cow yogurt and kefir products,

- application of at least one of the sterilization procedure of 10-15 minutes at 118°C and 2-3 seconds at 142°C in order to eliminate all microorganisms, spores in the supplementary food that will cause decomposition and make it resistant to adverse conditions,

- packaging or vacuuming in dry and moisture-free environment.