TR201705966A2 - WHEAT COOKIES PRODUCTION METHOD - Google Patents
WHEAT COOKIES PRODUCTION METHOD Download PDFInfo
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- TR201705966A2 TR201705966A2 TR2017/05966A TR201705966A TR201705966A2 TR 201705966 A2 TR201705966 A2 TR 201705966A2 TR 2017/05966 A TR2017/05966 A TR 2017/05966A TR 201705966 A TR201705966 A TR 201705966A TR 201705966 A2 TR201705966 A2 TR 201705966A2
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- wheat
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- 241000209140 Triticum Species 0.000 title claims abstract description 38
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 38
- 235000014510 cooky Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title description 6
- 238000000034 method Methods 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 230000000284 resting effect Effects 0.000 claims abstract description 4
- 239000011833 salt mixture Substances 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 description 12
- 229920002472 Starch Polymers 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000004464 cereal grain Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001668545 Pascopyrum Species 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Bu buluş bir tür buğday çerezi elde etme yöntemi olup, özelliği; ağırlıkça %50 - 95 ham buğday, ağırlıkça %2 - 40 çedene ve ağırlıkça %3 - 10 tuz karışımının hazırlanması; hazırlanmış olan karışımın 80 °C - 120 °C deki döner fırınlarda, 25 ila 45 dakika kavrulması; kavurma işleminin ardından buğday ve çedene karışımının, 10 °C - 25 °C de (oda sıcaklığında), 30 ila 45 dakika dinlendirilmesi; dinlendirme işleminin ardından elde edilen ürünün paketlenmesi işlem adımlarından oluşmasıdır.SUMMARY OF THE INVENTION The present invention is a method of obtaining wheat cookies, characterized in that; preparing 50 - 95% by weight of crude wheat, 2 - 40% by weight of the salt mixture and 3 - 10% by weight of the salt mixture; roasting the prepared mixture in rotary ovens at 80 ° C to 120 ° C for 25 to 45 minutes; resting the mixture of wheat and jaw after roasting at 10 ° C - 25 ° C (room temperature) for 30 to 45 minutes; The process of packaging the product obtained after the resting process.
Description
TARIFNAME BUGDAY ÇEREZI ÜRETIM YÖNTEMI Teknik Alan Bu bulus; Anadolu bugdayi ve çedene tohumundan, saglikli, doyurucu ve besleyici bir tür çerez (kavurga) elde etmek için gelistirilmis bir üretim yöntemi ile ilgilidir. Önceki Teknik Bugday (Triticum), bugdaygiller familyasindan, bütün dünyada islahi yapilmis olan, tek yillik, bir otsu bitki cinsidir. Birçok arastirmaci tarafindan yapilmis olan arastirmalar isiginda; bugdayin gen merkezi olarak, Anadolu, Bati Iran ve Kafkasya kabul edilmektedir. Anadolu bugdayi, özel olarak; oldukça faydali bir besin hammaddesidir. Bugday, temel bir besin maddesidir. Bilinen teknikte, birçok farkli uygulama ile birçok farkli sekilde tüketilmekte ve piyasaya sunulmaktadir. DESCRIPTION WHEAT COOKIE PRODUCTION METHOD Technical Area This invention; A healthy, satisfying and nutritious variety from Anatolian wheat and cedenine seeds. It relates to an improved production method for obtaining snacks (fried). Prior Art Wheat (Triticum), one of the wheatgrass family, which has been bred all over the world. It is an annual herbaceous plant. In the light of research done by many researchers; Anatolia, Western Iran and the Caucasus are accepted as the gene center of wheat. Anatolia wheat, specially; It is a very useful nutritional raw material. Wheat, a staple food is the item. In the known art, it is consumed in many different ways with many different applications and is offered to the market.
Bugday hasadi, genellikle; Temmuz veya Agustos aylarinda yapilmaktadir. Günümüz tekniginde; makineler ile bugday tanesi ve sapi birbirinden ayrilmaktadir. Saplardan ayrilmis olan bugday taneleri; silolara getirilmekte ve burada fotoselli makinelerde yabanci maddelerden ayrilmakta, yikanmakta ve depolanmaktadir. Böylece; bugday taneleri kullanima hazir hale getirilmektedir. Wheat harvest, generally; It is held in July or August. Nowadays in technique; Wheat grain and stalk are separated from each other by machines. separated from the stems wheat grains; It is brought to silos and here foreigners are used in photocell machines. separated from materials, washed and stored. Like this; using wheat grains is being prepared.
Tahil Vb. ürünlerden çerez ve atistirmalik yapilmasina yönelik bilinen teknikte bazi uygulamalar bulunmaktadir: Örnek olarak, bilinen teknikte; EP0348546 numarali ve “Snack food ingredient and method for making the same” baslikli, patent dokümaninda bahsedilen, atistirmalik hazirlama yöntemi bulunmaktadir. Bu yöntemde; misir, bugday, arpa, yulaf, çavdar, pirinç gibi nisastali tahillarin, çesitli kombinasyonlarinin ögütülüp, su ile karistirilmasindan ve bahsedilen tahillarin içinde bulunan nisastanin jelatin etkisiyle hamur hale getirilmesinden bahsedilmektedir. Hamur hale getirilen tahillar, sekil verilmekte ve yagda kizartilmaktadir. Grain Etc. some in the known art for making cookies and snacks from products. There are applications: For example, in the known art; EP0348546 and "Snack food ingredient and method" Snack preparation method mentioned in the patent document titled “for making the same” are available. In this method; starch such as corn, wheat, barley, oats, rye, rice by grinding various combinations of cereals and mixing them with water and It is caused by the starch in the cereals being made dough with the effect of gelatin. is mentioned. The grains that have been pulped are shaped and fried in oil.
Böylece, bir tür çerez elde edilmektedir. Ancak, yagda kizartma isleminden geçirilmis ve nisastasi jelatin haline getirilmis bu tip gidalar, saglik açisindan, çesitli olumsuzluklara yol açabilmektedir. Thus, a kind of cookie is obtained. However, it has been fried in oil and This type of food, the starch of which has been turned into gelatin, may cause various adverse health effects. can open.
Bilinen teknikte; USZOO30147999 numarali, “Cereal snack comprising a body of expanded and bonded cereal grains” baslikli, patent dokümaninda bahsedilen, atistirmalik hazirlama yöntemi bulunmaktadir. Bu yöntemde; tahil taneleri homojen nem oranina getirilip, bir kalip içinde isi ve basinç yardimiyla yumusatilarak sisirilmektedir. Daha sonra preslenerek birbirleriyle birlesmeleri ve atistirmalik seklini almalari saglanmaktadir. Bu yöntem; tahil tanelerinin, tane tane degil, bir araya getirilmis sekilde tüketilmesine yöneliktir. In the known art; USZOO30147999, “Cereal snack comprising a body of expanded snack preparation mentioned in the patent document entitled “and bonded cereal grains” method exists. In this method; cereal grains are brought to a homogeneous moisture content and a mold It is softened and inflated with the help of heat and pressure. Then pressed They are provided to combine with each other and take the form of snacks. This method; grain It is intended to consume the grains of grain, not as a grain, but as a whole.
Bilinen teknikte; TR2007/08194 numarali, “Bulgur çerezi” baslikli patent dokümaninda bahsedilen, atistirrnalik hazirlama yöntemi bulunmaktadir. Bu yöntemde; tam ve iri bulgur taneleri, yagda kizartilmakta ve kizartilmis bulgur taneleri tuz, vanilya, çikolata, bal, karamel, zeytin, sogan, domates, kakao vb. çesitli lezzet verici maddelerle harmanlanmaktadir. In the known art; In the patent document numbered TR2007/08194, titled “Bulgur cookie” There is the mentioned snack preparation method. In this method; whole and coarse bulgur grains, fried in oil and fried bulgur grains salt, vanilla, chocolate, honey, caramel, olives, onions, tomatoes, cocoa, etc. It is blended with various flavoring substances.
Bulusun Kisa Açiklamasi Anadolu bugdayi ve çedene tohumundan, bir tür çerez elde etmek için gelistirilmis bir üretim yöntemi ile ilgili olan bu bulus; bugdaydan tane tane, besleyici, doyurucu, dogal, katkisiz bir tür çerez (kavurga) üretilmesini ve bu çerezin farkli gramajlarda paketlenerek piyasaya sunulmasini amaçlamaktadir. Brief Description of the Invention An improved production to obtain a kind of snack from Anatolian wheat and cedenine seeds. This invention related to the method; grain from wheat, nutritious, satisfying, natural, pure production of various types of cookies (fried) and the marketing of these cookies by being packaged in different weights. aims to be presented.
Bulusun Ayrintili Açiklamasi Bulusta bahsedilen bugday çerezine, kavurga adi da verilmektedir. Detailed Description of the Invention The wheat cookie mentioned in the invention is also called a roast.
Anadolu bugdayi ve çedene (çetene) tanelerinden olusan çerez; oldukça lezzetlidir. Bugdayin besin özelliklerinden dolayi, tüketen kisiyi, uzun süre tok tutmaktadir. Anadolu bugdayinin ve çedenenin tüm yararli özelliklerini tasimaktadir. Gün içinde enerji verici bir çerez olup; fazla kilo veya kalori veya tansiyon sorunu olanlar için ideal bir besindir. Snack consisting of Anatolian wheat and çedene (çetene) grains; it is quite delicious. your wheat Due to its nutritional properties, it keeps the consuming person full for a long time. Anatolian wheat and It has all the beneficial properties of cedenine. It is an energizing snack during the day; more It is an ideal food for those who have weight or calorie or blood pressure problems.
Bugday ve çedene (çetene) tanelerinin, belli sicaklarda ve belli süre pisirilmesi ile elde edilen bir üründür. Tuz harici herhangi baska bir katki maddesi içermemektedir. Tane tane bir atistinnalik çerez elde edilmektedir. Dolayisiyla, çesitli gramajlarda (30 gr, 45 gr, 90 gr, 100 gr vs.) paketlenerek, piyasaya sunulmaya uygun yapidadir. Paketlenerek piyasaya sunulmus olan kuruyemisler gibi, tüketiciye sunulabilmektedir. It is obtained by cooking wheat and cedene grains at certain temperatures and for a certain period of time. is a product. It does not contain any additives other than salt. one by one Atistinnalik cookie is obtained. Therefore, in various weights (30 gr, 45 gr, 90 gr, 100 gr.) gr etc.) in a structure suitable for being packaged and put on the market. Packaged and released It can be offered to the consumer, such as dried nuts.
Bahsedilen çerez hazirlama yöntemde, bugday ve çedene tanelerine özel olarak, uygun isi ve isil islem süreleri belirlenmistir. Böylece; elde edilen ürünün, hem lezzetinin hem de dogalliginin korunmasi saglanmaktadir. Bahsedilen yöntem ile elde edilmis olan çerez; Anadolu bugdayi ve çedenenin tüm faydali özelliklerini ve kendine has tadini barindirmaktadir. In the aforementioned cookie preparation method, suitable heat and heat treatment times have not been determined. Like this; both the flavor and the preservation of its naturalness is ensured. The cookie obtained by the mentioned method; All the beneficial properties and unique taste of Anatolian wheat and cedenine. contains.
Bu bulus bir tür bugday çerezi elde etme yöntemi olup, özelligi; tuz karisiminin hazirlanmasi; - Hazirlanan karisimin 80 °C - 120 °C,deki döner firinlarda, 25 ila 45 dakika kavrulmasi; - Kavurma isleminin ardindan bugday ve çedene karisiminin, 10 °C - 25 °C”de (oda sicakliginda), 30 ila 45 dakika dinlendirilmesi; - Dinlendirine isleminin ardindan elde edilen ürünün paketlenmesi Islem adimlarindan olusmasidir. This invention is a method of obtaining a type of wheat cookies, and its feature is; preparation of the salt mixture; - Prepared mixture in rotary ovens at 80 °C - 120 °C, 25 to 45 minutes roasting; - After the roasting process, the mixture of wheat and cheddar is heated at 10 °C - 25 °C (room temperature), 30 to 45 minutes; - Packaging of the product obtained after the rest process It consists of process steps.
Bu bulus bir tür bugday çerezi elde etme yönteminin ideal uygulamasi olup, özelligi; Agirlikça %75 ham bugday tanesi, agirlikça %20 çedene ve agirlikça %5 tuz karisiminin hazirlanmasi; - Hazirlanan karisimin 90 °C”deki döner firinlarda, 30 ila 40 dakika kavrulmasi; - Kavurma isleminin ardindan bugday ve çedene karisiminin, 20 °C - 24 °C3de (oda sicakliginda), 45 dakika dinlendirilinesi; - Dinlendirme isleminin ardindan elde edilen ürünün paketlenmesi Islem adimlarindan olusmasidir. This invention is the ideal application of a method of obtaining a type of wheat cookies, and its feature is; 75% by weight of raw wheat grain, 20% by weight of cheddar and 5% by weight of salt preparation of the mixture; - Roast the prepared mixture in rotary ovens at 90 °C for 30 to 40 minutes; - After roasting, the mixture of wheat and cheddar is prepared at 20 °C - 24 °C (room temperature), let it rest for 45 minutes; - Packaging of the product obtained after the resting process It consists of process steps.
Yukarida bahsedilen bugday çerezi elde etme yönteminde verilmis olan isi, dakika ve miktar degerleri; bugday ve çedene taneleri için özel olarak belirlenmistir. Böylece; bugday ve çedeneden, en lezzetli ve en dogal sekilde atistirmalik çerez elde edilmesi saglanmaktadir. The work, minute and amount given in the above mentioned wheat cookie production method values; It is specially determined for wheat and cedenine grains. Like this; wheat and It is ensured that the most delicious and most natural way to obtain snacks from çeden.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2017/05966A TR201705966A2 (en) | 2017-04-21 | 2017-04-21 | WHEAT COOKIES PRODUCTION METHOD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2017/05966A TR201705966A2 (en) | 2017-04-21 | 2017-04-21 | WHEAT COOKIES PRODUCTION METHOD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR201705966A2 true TR201705966A2 (en) | 2017-07-21 |
Family
ID=67000801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TR2017/05966A TR201705966A2 (en) | 2017-04-21 | 2017-04-21 | WHEAT COOKIES PRODUCTION METHOD |
Country Status (1)
| Country | Link |
|---|---|
| TR (1) | TR201705966A2 (en) |
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2017
- 2017-04-21 TR TR2017/05966A patent/TR201705966A2/en unknown
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