TR2023018800A2 - SWALLOWABLE CINNAMON TURKISH COFFEE CAPSULE COATED WITH VEGETABLE GELATIN THAT BALANCES BLOOD SUGAR AND PROVIDES SATISFACTION - Google Patents
SWALLOWABLE CINNAMON TURKISH COFFEE CAPSULE COATED WITH VEGETABLE GELATIN THAT BALANCES BLOOD SUGAR AND PROVIDES SATISFACTIONInfo
- Publication number
- TR2023018800A2 TR2023018800A2 TR2023/018800 TR2023018800A2 TR 2023018800 A2 TR2023018800 A2 TR 2023018800A2 TR 2023/018800 TR2023/018800 TR 2023/018800 TR 2023018800 A2 TR2023018800 A2 TR 2023018800A2
- Authority
- TR
- Turkey
- Prior art keywords
- cinnamon
- coffee
- capsule
- turkish coffee
- blood sugar
- Prior art date
Links
- 235000017803 cinnamon Nutrition 0.000 title abstract description 24
- 239000002775 capsule Substances 0.000 title abstract description 14
- 239000008280 blood Substances 0.000 title abstract description 8
- 210000004369 blood Anatomy 0.000 title abstract description 8
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 title abstract description 7
- 241000723347 Cinnamomum Species 0.000 title abstract 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- VYFYYTLLBUKUHU-UHFFFAOYSA-N dopamine Chemical compound NCCC1=CC=C(O)C(O)=C1 VYFYYTLLBUKUHU-UHFFFAOYSA-N 0.000 abstract description 8
- 230000008092 positive effect Effects 0.000 abstract description 7
- 235000005911 diet Nutrition 0.000 abstract description 6
- 230000037213 diet Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 210000004556 brain Anatomy 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 229960003638 dopamine Drugs 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 108010010803 Gelatin Proteins 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract description 3
- 238000000576 coating method Methods 0.000 abstract description 3
- 229920000159 gelatin Polymers 0.000 abstract description 3
- 239000008273 gelatin Substances 0.000 abstract description 3
- 239000007903 gelatin capsule Substances 0.000 abstract description 3
- 235000019322 gelatine Nutrition 0.000 abstract description 3
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 208000019622 heart disease Diseases 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 150000003626 triacylglycerols Chemical class 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000019525 fullness Nutrition 0.000 description 3
- 230000003631 expected effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Abstract
Eser, toz haline getirilmiş Türk kahvesi ve tarçının bitkisel jelatin kapsüllerine doldurularak kan şekeri üzerindeki dengeleyici etkisinden, diyetlerde tokluk hissi vermesinden, beyinde dopamin salınımını uyarma durumundan, Türk kahvesinin ve tarçının sağlık üzerindeki olumlu etkisinden yararlanmak üzere yapılan tarçınlı kahve kapsülü üretme yöntemiyle ilgilidir. Eser, bitkisel jelatin kapsül içerisine öğütülmüş Türk kahvesi ağırlıklı olmak üzere toz tarçınla birlikte sıkıştırılma yöntemiyle elde edilen bir kapsül olup, özelliği; kapsüle yerleştirilen Türk kahvesi sayesinde Diyabet, Parkinson, Alzhimer ,kalp hastalıkları ve birçok kanser türleri üzerinde olumlu etki göstermesi beklenen bir kapsüldür .Aynı zamanda günlük belli bir dozda tüketmenin vücutta antioksidan etki yaratması, beyinde dopamin salgısını artırması ve vücudu dinç tutup hafızanın güçlenmesini sağlayarak etki etmesi beklenen bir eserdir. Kapsül içerisine yerleştirilen tarçınla ise vücutta glikoz seviyesini iyileştirmek(dengelemek),açlık kan şekerini düşürmek, trigliseridleri azaltmak, LDL(kötü) kolesterolü ve total kolesterolü düşürmek gibi olumlu etkilerin görülmesi beklenmektedir. Bununla birlikte bitkisel jelatinle kaplanması diyet sırasında kullanılmasına imkan verecek ve hayvansal jelatin tüketmeyen bireylerinde rahatlıkla tüketmesine imkan sağlayacaktır.The work is about the method of producing cinnamon coffee capsules by filling powdered Turkish coffee and cinnamon into herbal gelatin capsules to benefit from their balancing effect on blood sugar, giving a feeling of satiety in diets, stimulating dopamine release in the brain, and the positive effects of Turkish coffee and cinnamon on health. The product is a capsule obtained by compressing ground Turkish coffee, mainly ground cinnamon, into a vegetable gelatin capsule. Its feature is; It is a capsule that is expected to have a positive effect on Diabetes, Parkinson's, Alzheimer's, heart diseases and many types of cancer thanks to the Turkish coffee placed in the capsule. At the same time, consuming a certain dose daily has an antioxidant effect on the body, increases dopamine secretion in the brain and keeps the body vigorous and strengthens the memory. It is an expected work. It is expected that cinnamon placed in the capsule will have positive effects such as improving (balancing) the glucose level in the body, lowering fasting blood sugar, reducing triglycerides, lowering LDL (bad) cholesterol and total cholesterol. However, coating it with vegetable gelatin will allow it to be used during the diet and will allow individuals who do not consume animal gelatin to consume it easily.
Description
TARIFNAME KAN SEKERINI DENGELEYEN, TOKLUK SAGLAYAN BITKISEL JELATINLE KAPLANMIS YUTULABILIR, TARÇINLI TÜRK KAHVESI KAPSÜLÜ Patentin ilgili oldugu teknolojik alan: Eser, toz haline getirilmis Türk kahvesi ve tarçinin bitkisel jelatin kapsüllerine doldurularak kan sekeri üzerindeki dengeleyici etkisinden, diyetlerde tokluk hissi vermesinden, beyinde dopamin salinimini uyarma durumundan, Türk kahvesinin ve tarçinin saglik üzerindeki olumlu etkilerinden yararlanmak üzere yapilan tarçinli kahve kapsülü üretme yöntemiyle ilgilidir. Teknigin bilinen durumu: Türk kahvesi; toz haline getirilen kahve çekirdeklerinin suyla birlestirilerek pisirilmesi veya demlenmesi seklinde tüketilmektedir. Bu durum kahvenin tadini, kokusunu sevmeyenlerin, yasli ve kronik (Parkinson, Diyabet, Alzhimer vb. ) hastaligi olan bireylerin kahve yapacak imkani ve gücü bulamayan kisilerin veya yogun çalisma hayatindan dolayi gün içinde kahve tüketemeyen bireylerin kahvenin yararlarindan mahrum kalmasina neden olmaktadir Yapilan arastirmalar Türk kahvesinin Diyabet, Parkinson, Alzhimer ,kalp hastaliklari ve birçok kanser türleri üzerinde olumlu etkileri oldugunu göstermektedir. Ayni zamanda günlük belli bir dozda kahve tüketmek vücutta antioksidan etki yaratmanin yaninda beyinde dopamin salgisini artirmakta ve vücudu dinç tutup hafizanin güçlenmesini saglamaktadir. Tarçinin bilinen tüketimi ise toz halinde bazi tatlilarla ve yiyeceklerle birlikte alinmasi veya çubuk tarçinin sivi içeceklere konularak tüketilmesi seklindedir. Tarçin tüketiminin glikoz seviyesini iyilestirmesi (dengelemesi),açlik kan sekerini düsürmesi, trigliseridleri azaltmasi, LDL(kötü) kolesterolü ve total kolesterolü düsürmesi gibi durumlari göz önünde bulunduruldugunda kahveyle birlikte alinmasinin sinerj ik etki yaratacagi düsünülmektedir. Ayni zamanda Türk kahvesi ve toz tarçinin klasik suyla pisirme teknigiyle tüketilmesi bazi diyetlerde oldukça yaygin kullanilmaktadir. Suyla birlestirilerek pisirilmesinin günlük hayatta uygulama zorlugu göz önünde bulunduruldugunda gerekli malzeme ve materyallere (su, kahve, tarçin, kahve pisirme aleti, elektrik vs.) ulasmak, hazirlanmasi ve içilmesi sirasinda olusabilecek kazalar (dökülme, yanma) düsünülürse kahve ve tarçinin bitkisel bir kapsül ile kaplanarak tüketilmesi oldukça avantaj lidir. Kapsülün direk yutulmasi teknigin bilinen durumunda demlenerek tüketilmesine göre daha avantajli olup tarçin ve kahvenin tamaminin doz kaybi olmadan sindirimi söz konusu olacaktir. Mevcut eser bu haliyle herhangi bir zamanda herhangi bir yerde kullanilabilir; bir kahveyi demlemek için kullanilan herhangi bir materyal gerektirmez. Ayni zamanda tarçinli kahve kapsüllerinin tüketimi, kahve ihtiyacini ortadan kaldirir. USOZ39710A1 sayili Amerika Birlesik Devletleri patent dokümaninda kahve ve türevlerinin bir tablet seklinde sikistirilarak veya kapsüle hapsedilmesi seklinde tüketiminden bahsedilmistir. Bulus, içeriginde bulunan Türk kahvesi, toz tarçin, disinda kullanilan bitkisel jelatin ile ve vücutta yaratacagi beklenen etkiyle USOZ39710A1 sayili dokümandan ayrismaktadir. CNl 13662074A sayili Çin patent dokümaninda kahve ve bilesenlerinin içerisine ince süt tozu, vanilya, limon suyu, erik tozu, bal vb. karisimlar seklinde hazirlanan yenilebilir veya suda eritilerek tüketilebilen tabletten bahsedilmistir. Bulus, içeriginde bulunan Türk kahvesi, toz tarçin, disinda kullanilan bitkisel jelatin ile vücutta yaratacagi beklenen etkiyle ve tüketme yöntemiyle CNl 13662074A sayili dokümandan ayrismaktadir. Bulusun Tanimi: Eser, toz haline getirilmis Türk kahvesi ve tarçinin bitkisel j elatinle kapli kapsüllere doldurularak kan sekeri üzerindeki dengeleyici etkisinden, diyetlerde tokluk hissi vermesinden, Türk kahvesinin ve tarçinin saglik üzerindeki olumlu etkilerinden yararlanmak üzere yapilan kapsül üretme yöntemi ile ilgilidir. Bulusun amaci: Türk kahvesi ve tarçinin tarafimca belirlenmis bir formülasyonla bir araya getirilerek bitkisel j elatinle kaplanmasi, böylelikle kan sekeri düzeyini dengelemesi, tokluk hissi vermesi gibi etkilerinden dolayi hem diyabet (seker)hastalar1n1n kolaylikla tüketebilecekleri dogal bir alternatif sunmak hem de her türlü diyette tokluk saglamasinin yaninda günlük uygun dozda kahve tüketiminin saglik üzerindeki olumlu etkilerinden herkesin kolaylikla faydalanabilmesi amaçlanmistir. TR TR TR DESCRIPTION SWALLOWABLE, CINNAMON TURKISH COFFEE CAPSULE COATED WITH VEGETABLE GELATIN THAT BALANCES BLOOD SUGAR AND PROVIDES SATISFACTION. Technological field that the patent relates to: The product is based on the balancing effect of powdered Turkish coffee and cinnamon on blood sugar, giving a feeling of fullness in diets, stimulating dopamine release in the brain by filling powdered Turkish coffee and cinnamon into vegetable gelatin capsules. It is about the method of producing cinnamon coffee capsules to benefit from the positive effects of Turkish coffee and cinnamon on health. Known state of the technique: Turkish coffee; It is consumed by combining powdered coffee beans with water and cooking or brewing. This situation causes those who do not like the taste and smell of coffee, the elderly and those with chronic diseases (Parkinson, Diabetes, Alzheimer's, etc.), those who do not have the opportunity or strength to make coffee, or those who cannot consume coffee during the day due to their busy working life, to be deprived of the benefits of coffee. Research shows that Turkish coffee It shows that it has positive effects on diabetes, Parkinson's, Alzheimer's, heart diseases and many types of cancer. At the same time, consuming a certain dose of coffee daily not only creates an antioxidant effect in the body, but also increases dopamine secretion in the brain, keeps the body vigorous and strengthens memory. The known consumption of cinnamon is to take it in powder form with some desserts and foods, or to consume cinnamon sticks by putting them in liquid drinks. Considering that cinnamon consumption improves (balances) glucose levels, lowers fasting blood sugar, reduces triglycerides, lowers LDL (bad) cholesterol and total cholesterol, it is thought that taking it with coffee will create a synergistic effect. At the same time, consuming Turkish coffee and cinnamon powder using the classic cooking technique with water is widely used in some diets. Considering the difficulty of applying cooking by combining it with water in daily life, it is difficult to access the necessary materials (water, coffee, cinnamon, coffee brewing equipment, electricity, etc.) and considering the accidents (spills, burning) that may occur during preparation and drinking, it is necessary to combine coffee and cinnamon with a herbal capsule. It is very advantageous to consume it by coating it. Direct swallowing of the capsule is more advantageous than consuming it by brewing in the known state of the art, and the entire cinnamon and coffee will be digested without losing the dose. In this form, the existing work can be used anywhere at any time; It does not require any materials used to brew coffee. At the same time, consumption of cinnamon coffee capsules eliminates the need for coffee. In the United States patent document numbered USOZ39710A1, the consumption of coffee and its derivatives by compressing them into a tablet or enclosing them in a capsule is mentioned. The invention differs from the document numbered USOZ39710A1 with the content of Turkish coffee, powdered cinnamon, herbal gelatin used outside and the expected effect it will have on the body. In the Chinese patent document numbered CNl 13662074A, coffee and its components include fine milk powder, vanilla, lemon juice, plum powder, honey, etc. The tablet is mentioned as an edible tablet prepared in the form of mixtures or consumed by dissolving it in water. The invention differs from the document numbered CN1 13662074A with the expected effect it will have on the body with the Turkish coffee, powdered cinnamon it contains, and the herbal gelatin used outside, and the method of consumption. Description of the Invention: The work is about the method of producing capsules by filling powdered Turkish coffee and cinnamon into capsules coated with vegetable gelatin to benefit from the balancing effect on blood sugar, the feeling of fullness in diets, and the positive effects of Turkish coffee and cinnamon on health. Purpose of the invention: Combining Turkish coffee and cinnamon with a formulation determined by me and coating them with vegetable gelatin, thus providing a natural alternative that diabetic (sugar) patients can easily consume due to its effects such as balancing the blood sugar level and giving a feeling of fullness, and also to provide satiety in all kinds of diets. It is also aimed that everyone can easily benefit from the positive effects of daily appropriate dose of coffee consumption on health. TR TR TR
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR2023018800A2 true TR2023018800A2 (en) | 2024-01-22 |
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