TR201613885A2 - MILK CARAMEL CHOCOLATE WITH NARCE SEEDS AND PRODUCTION METHOD - Google Patents
MILK CARAMEL CHOCOLATE WITH NARCE SEEDS AND PRODUCTION METHOD Download PDFInfo
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- TR201613885A2 TR201613885A2 TR2016/13885A TR201613885A TR201613885A2 TR 201613885 A2 TR201613885 A2 TR 201613885A2 TR 2016/13885 A TR2016/13885 A TR 2016/13885A TR 201613885 A TR201613885 A TR 201613885A TR 201613885 A2 TR201613885 A2 TR 201613885A2
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- Prior art keywords
- chocolate
- pomegranate
- production method
- milk
- caramel
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 36
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 21
- 235000013736 caramel Nutrition 0.000 title claims abstract description 21
- 239000008267 milk Substances 0.000 title claims abstract description 20
- 210000004080 milk Anatomy 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013336 milk Nutrition 0.000 title claims abstract description 19
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 49
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 27
- 241000219991 Lythraceae Species 0.000 claims abstract description 25
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 5
- 229940110456 cocoa butter Drugs 0.000 abstract description 5
- 235000019868 cocoa butter Nutrition 0.000 abstract description 5
- 239000000787 lecithin Substances 0.000 abstract description 5
- 229940067606 lecithin Drugs 0.000 abstract description 5
- 235000010445 lecithin Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000008476 powdered milk Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000020270 seed milk Nutrition 0.000 description 4
- 244000294611 Punica granatum Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 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 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- 206010048909 Boredom Diseases 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000002509 aphrodisiac effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000005242 forging Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000002889 oleic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Confectionery (AREA)
Abstract
Buluş, gıda sanayisinde standart çikolata üretim yönteminden farklı olarak, nar çekirdeklerinin temizlenip elendikten sonra toz haline getirilerek çikolata çeşitlerinin sütlü karamel dolgusuna doğrudan ilave edilerek karıştırıldıktan sonra çikolata çeşitlerine dolgu olarak doğrudan ilave edilmek suretiyle geliştirilen Nar Çekirdekli Sütlü Karamelli Çikolata Ve Üretim Yöntemi ile ilgili olup; çikolatalara değişik aromalar ve fonksiyonel özellikler kazandırmak için geliştirilmiştir. Nar Çekirdekli Sütlü Karamelli Çikolata Ve Üretim Yönteminde önerilen bileşenler (% Kütlece); Kakao karışımı(%35), şeker(%34,5), Kakao yağı (% 10), Lesitin (%0,5), Nar çekirdekli sütlü karamel dolgusu (%20) şeklindedir.The invention relates to the Pomegranate Core Caramel Chocolate and Production Method, which is developed by adding pomegranate seeds into powdered milk by adding the chocolate varieties directly to the milk caramel filling and then adding them directly to the chocolate varieties as distinct from the standard chocolate production method in the food industry. has been developed to give chocolates various flavors and functional properties. Pomegranate Seeded Milk Caramel Chocolate And Suggested Components In Production Method (% Mass); Cocoa mixture (35%), sugar (34.5%), Cocoa butter (10%), Lecithin (0.5%), pomegranate seed caramel filling (20%).
Description
TARIFNAME NAR ÇEKIRDEKLI SÜTLÜ KARAMELLI ÇIKOLATA VE ÜRETIM YÖNTEMI Teknik alan Bulus, gida sanayisinde standart çikolata üretim yönteminden farkli olarak, çikolata üretiminin son asamasinda bitter/sütlü/beyaz/pralin çikolatalari içlerine, Punicagranatum, kinagi'ller (Lythraceae) familyasinin bitki ve yeryüzünde kültürü yapilan bitkisinden toplanan meyvelerin nar çekirdeklerinin temizlenip elendikten sonra toz haline getirilip sonra sütlü karamel dolgusuna dogrudan ilave edilerek hazirlanan Nar Çekirdekli Sütlü Karamelli Çikolata Ve Üretim Yöntemi ile ilgilidir. DESCRIPTION MILK CARAMELEL CHOCOLATE WITH POGEM SEED AND PRODUCTION METHOD technical area Invention is different from the standard chocolate production method in the food industry. dark/milk/white/praline chocolates in the final stage of production, Plant and earth culture of Punicagranatum, kinagi'l (Lythraceae) family After cleaning and sifting the pomegranate seeds of the fruits collected from the then powdered and then added directly to the milk caramel filling. It is about the prepared Pomegranate Seed Milk Caramel Chocolate And Its Production Method.
Teknigin bilinen durumu Çikolata, dünyada sevilerek tüketilen, besin degeri yüksek ve enerji veren yiyeceklerden biridir. Çikolata tropik kakao agacinin çekirdek tohumlarindan üretilmektedir. Her yas grubu tarafindan sevilerek tüketilen çikolatanin çesitleri gün geçtikçe artmaktadir. Gelen talepler dogrultusunda, pek çok farkli aromaya sahip sütlü, bitter ve beyaz çikolata çesitleri gelistirilmistir. Çikolata Türk Gida Kodeksisne göre; Kakao ürünleri ile seker ve/veya tatlandirici; gerektiginde süt yagi disindaki hayvansal yaglar hariç olmak üzere diger gida bilesenleri ile süt ve/veya süt ürünleri ve Türk Gida Kodeksi Yönetmeliginde izin verilen katki ve/veya aroma maddelerinin ilavesi ile teknigine uygun sekilde hazirlanan ürünü ifade eder. Çikolata üretimi için kullanilan kakao ürünleri; kakao kitlesi ve kakao yagidir. State of the art Chocolate is consumed lovingly in the world, has high nutritional value and gives energy. It is one of the foods. Chocolate is from the kernel seeds of the tropical cacao tree is produced. Varieties of chocolate that are loved and consumed by all age groups is increasing day by day. In line with the demands, it has many different flavors. milk, dark and white chocolate varieties have been developed. Chocolate According to the Turkish Food Codex; Cocoa products and sugar and/or sweetener; other food, with the exception of animal fats other than milk fat, if necessary milk and/or dairy products with its components and permission in the Turkish Food Codex Regulation in accordance with the technique with the addition of the additives and / or flavoring substances given refers to the prepared product. Cocoa products used for the production of chocolate; cocoa mass and cocoa butter.
Bahsedilen kakao kitlesinin elde edilmesi için, kakao çekirdekleri teinizlendikten sonra kavrulmakta ve kabuklarindan ayrildiktan sonra ögütülmektedir. Elde edilen kakao kitlesi preslenerek kakao yagi, seker karistirilmakta ve inceltilerek konç denilen makinelere gönderilmekte, bu makinelerde aroma gelistirmekte ve emilsifiye edici ajan (lesitin) ilavesi yapilmaktadir. Daha sonra sekillendirilen çikolata sogutulmakta ve ambalaj lanmaktadir. In order to obtain the mentioned cocoa mass, after the cocoa beans have been cleaned, They are then roasted and ground after being separated from their shells. Obtained Cocoa mass is pressed, cocoa butter and sugar are mixed and thinned to conch. It is sent to the machines called, where it develops aroma and emulsifies. Adding agent (lecithin) is made. then shaped chocolate It is cooled and packaged.
Nar (Punicagranatum), kinagiller (Lythraceae) familyasindan içinde küçük çekirdekler ve meyve gövdesini olusturan yüzlerce tanecikten olusmus, hafif eksi ve bazen tatli tadi olan, iliman iklimlerde yetisen, bir meyve türüdür. Pomegranate (Punicagranatum), a small consisting of hundreds of particles that make up the seeds and fruit body, slightly minus and It is a type of fruit that sometimes has a sweet taste and grows in temperate climates.
Nar (Punicagranatum) çekirdegi- Yüksek dozda polifenolik bilesikler, tannin ve antisiyoninler içerirler, -linoleik ve oleik asitleri yüksektir. - C vitamini yaninda yine yüksek doz B vitaminleri, demir, fosfor, sodyum, potasyum, çinko ve magnezyum içerir. - Nar çekirdegi bitkisel östrojen içerir, bu özelligi ile de menapozda görülen sikintilarin azalmasina yardim eder. - Kalp krizi riskini azaltir.- Yaslanmayi geciktirir (anti-aging). - Nar Çekirdegi, Polyhenol gibi önemli bir antioksidant içerir. Bu özelligiyle, kötü kolesterolün (LDL) azalmasina yardimci olur. - Nar Çekirdeginin afrodizyak etkiye sahipdir. Pomegranate (Punicagranatum) seed - High dose polyphenolic compounds, tannin and They contain antithionines, -linoleic and oleic acids are high. - With vitamin C again high-dose B vitamins, iron, phosphorus, sodium, potassium, zinc, and magnesium includes. - Pomegranate seed contains herbal estrogen, with this feature, it is seen in menopause. it helps to reduce boredom. - Reduces the risk of heart attack. delays (anti-aging). - An important antioxidant such as Pomegranate Seed, Polyhenol includes. With this feature, it helps to reduce bad cholesterol (LDL). - Pomegranate Its core has an aphrodisiac effect.
Nar Çekirdekli Sütlü Karamelli Çikolata Ve Üretim Yöntemi; nar çekirdeklerinin temizlenip elendikten sonra toz haline getirilerek çikolata çesitlerinin sütlü karamel dolgusuna dogrudan ilave edilerek üretilmekte olup; yukarida bahsettigimiz faydalari ile fonksiyonel bir özellik kazandirilarak tüketicilerin farkli ve lezzetli bir ürün tüketme imkani sunmak için gelistirilmistir. Pomegranate Seed Milk Caramel Chocolate And Its Production Method; pomegranate seeds After being cleaned and sieved, it is powdered and chocolate varieties are made into milk caramel. It is produced by adding directly to the filling; we mentioned above It provides consumers with a different and delicious taste by giving it a functional feature with its benefits. It has been developed to provide the opportunity to consume products.
Bulusun tanimi Basvuruya konu Nar Çekirdekli Sütlü Karamelli Çikolata Ve Üretim Yönteminde çikolatanin, sütlü karamel dolgusuna nar çekirdegi tozu üretime yardimci madde olarak kullanilmaktadir. Nar meyvelerinin çekirdekleri temizlenip elendikten sonra toz haline getirilerek üretime yardimci madde haline dönüstürülmektedir. Definition of the invention The subject of the application is Pomegranate Seed Milk Caramel Chocolate And Its Production Method pomegranate seed powder production aid for chocolate, milk caramel filling is used as After the seeds of pomegranate fruits are cleaned and sieved It is turned into powder and turned into a production aid.
Sütlü karamel dolgusu islemleri; Süt( %80), Seker (% 19) ve Karbonat (%1) karisimindan olusmaktadir. Süt ve seker kaynatma kazanina alinarak 10 dakika pisirilir. Pisirme isleminden sonra kabarma tozu (NaHCO3) ilave edilerek açik karainel renk oluncaya kadar pisirilir. Hazirlanan sütlü karamel karisimi sogutularak kullanilmaktadir. Milky caramel filling processes; Milk (80%), Sugar (19%) and Carbonate (1%) consists of a mixture. Milk and sugar are taken to the boiling cauldron for 10 minutes. cooked. After cooking, baking powder (NaHCO3) is added to the open It is cooked until it turns black. The prepared milk-caramel mixture is cooled by cooling. is used.
Nar Çekirdekli Sütlü Karamelli Çikolata Ve Üretim Yönteminde; çikolata dolgusu, sütlü karamel (%15) ve nar çekirdegi (%5) oraninda karistirilarak hazirlanmaktadir.. In Milk Caramel Chocolate With Pomegranate Seed And Production Method; chocolate filling, It is prepared by mixing milky caramel (15%) and pomegranate seeds (5%).
Bitter/sütlü/beyaz/pralin çikolata üretim yöntemi, genel olarak dört temel prosesten olusmaktadir. Bunlar, karistirma, inceltme, konçlama ve temperleme asamalaridir. Dark/milk/white/praline chocolate production method generally consists of four basic processes. is formed. These are mixing, thinning, conching and tempering stages.
Nar çekirdekli sütlü karamel dolgusu çikolata üretimi bitiminde kullanilmaktadir. Pomegranate core milk caramel filling is used at the end of chocolate production.
Karistirma asamasinda çikolatayi olusturan malzemeler karistirilarak (kakao,seker,kakao,süt tozu V.b) kakao karisimi olusturulmakta inceltme asamasinda karisim baski ve sicaklik degisimi ile inceltilmektedir. Karistirma ve inceltme asamalarindan geçen kakao karisimi, konçlama islemi için konç denilen yogurma teknesine gelmektedir. In the mixing stage, the ingredients that make up the chocolate are mixed. (cocoa, sugar, cocoa, milk powder etc.) cocoa mixture is formed and at the thinning stage The mixture is thinned by pressure and temperature change. Mixing and thinning The cocoa mixture, which has passed through the stages of conching, is kneaded, called conch, for the conching process. comes to his boat.
Konçlama ( asamasinda, kakao karisimi içerisine kakao yagi, seker, süt tozu (çeside göre), ve lesitin ilave edilerekkonçlama islemi gerçeklesmektedir. Konçlama, yüksek sicaklikta siddetli karistirma, dövme anlamina gelmektedir. Bu asamada karisimin rutubeti düsürülmekte, istenmeyen kokular atilmakta, uçucu asitler uzaklastirilmakta, topaklanma ayristirilmakta, partiküller yag ile kaplanmakta ve Viskozite ayarlanmaktadir. Konçlama asamasinda elde edilen çikolata, homejen olmakta ve çikolatanin tadi zenginlesmektedir. Burada eklenen lesitin sayesinde, çikolatanin viskozitesi ayarlanarak kaliplanmaya uygun hale getirilmektedir. Sonuç olarak da çikolatanin parlak olmasi ve yüzeyinde leke kalmamasi için temperleme islemi ( 27-29 0CSyesogutma ardindan 30-32 °C,ye isitma) gerçeklestirilmektedir. Temperlenen çikolata kaliplara dökülerek dondurulmaktadir. In the conching stage, cocoa butter, Conching process by adding sugar, milk powder (depending on type), and lecithin is taking place. Conching means vigorous stirring at high temperature, forging is coming. At this stage, the humidity of the mixture is reduced and unwanted odors are removed. discarded, volatile acids removed, agglomeration separated, particles It is coated with oil and the Viscosity is adjusted. Obtained in the conching stage chocolate becomes homogeneous and the taste of chocolate is enriched. added here Thanks to lecithin, the viscosity of the chocolate can be adjusted, making it suitable for molding. is brought. As a result, the chocolate is shiny and has a stain on its surface. tempering process (27-29 0C to 30-32 °C after cooling) heating) is performed. Pouring the tempered chocolate into molds is frozen.
Nar Çekirdekli Sütlü Karamelli Çikolata Ve Üretim Yönteminde önerilen bilesenler (% Kütlece); Kakao karisimi(%35), seker(%34,5), Kakao yagi (% 10), Lesitin (%0,5), Nar çekirdekli sütlü karamel dolgusu (%20) olusmaktadir. Suggested Ingredients in Pomegranate Seed Milk Caramel Chocolate And Production Method (% by mass); Cocoa mix (35%), sugar (34.5%), Cocoa butter (10%), Lecithin (0.5%), Pomegranate seed milky caramel filling (20%).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2016/13885A TR201613885A2 (en) | 2016-10-04 | 2016-10-04 | MILK CARAMEL CHOCOLATE WITH NARCE SEEDS AND PRODUCTION METHOD |
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| Application Number | Priority Date | Filing Date | Title |
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| TR2016/13885A TR201613885A2 (en) | 2016-10-04 | 2016-10-04 | MILK CARAMEL CHOCOLATE WITH NARCE SEEDS AND PRODUCTION METHOD |
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| TR201613885A2 true TR201613885A2 (en) | 2016-12-21 |
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| TR (1) | TR201613885A2 (en) |
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