TR201808964A2

TR201808964A2 - A kind of soup mixture containing grain, natural pulses and grains

Info

Publication number: TR201808964A2
Application number: TR2018/08964A
Authority: TR
Inventors: Kurt İrem; Şaşmaz Türkan
Original assignee: Ajinomoto Istanbul Gida Ticaret Ve Sanayi Ltd Sirketi
Priority date: 2018-06-25
Filing date: 2018-06-25
Publication date: 2018-07-23

Abstract

Buluş özellikle, baharat ve tuz kullanımı tüketici tercihine bırakılan, doğal ve tane halinde firik bulguru ve maş fasulyesi içeren pişirilmeye hazır bir çorba karışımı ve bahsedilen çorba karışımının üretim yöntemi ile ilgilidir.In particular, the invention relates to a ready-to-cook soup mixture comprising natural and grainy wheat bulgur and mung bean which is left to the consumer preference for the use of spices and salt and the method of producing said soup mixture.

Description

TARIFNAME Tane halinde, dogal bakliyat ve tahil içeren bir tür çorba karisimi Teknik Alan Bulus, gida sektöründe kullanilmak üzere, besleyici özellikleri ile öne çikan, pisirilmeye hazir bir çorba karisimi ve bunun üretim yöntemi ile ilgilidir. DESCRIPTION A kind of soup mix containing grains, natural legumes and grains Technical Area The invention is ready-to-cook, which stands out with its nutritive properties, to be used in the food industry. It is about a soup mix and its production method.

Bulus özellikle, baharat ve tuz kullanimi tüketici tercihine birakilan, tane halinde firik bulguru ve mas fasulyesi içeren pisirilmeye hazir bir çorba karisimi ve bahsedilen çorba karisiminin üretim yöntemi ile ilgilidir. In particular, the invention is made with phyllo bulgur, in which the use of spices and salt is left to the consumer's preference. and a ready-to-cook soup mix containing mash beans and said soup mix related to the production method.

Teknigin Bilinen Durumu Çorba yüzyillardir farkli baharat ve bakliyat, sebze ve et çesitlerinin karistirilmasi sonucu olusturulan, sivi olarak, sicak veya soguk sekilde sabah dahil günün her bgününde tüketilmekte olup, özellikle öglen ve aksam yemeklerinde, yemeklerden önce baslangiç yemegi olarak kabul edilmektedir. State of the Art Soup is the result of mixing different spices and legumes, vegetables and meat varieties for centuries. as a liquid, hot or cold, every day of the day, including the morning. It is consumed as a starter before meals, especially at lunch and dinner. It is considered as a meal.

Günümüzde tüketicilere zaman kazandiran, farkli içerik ve Iezzette 'Önceden hazirlanarak paketlenmis ve satisa sunulmus toz çorbalar bulunmaktadir. Bunlardan biri; çogunlukla 4 porsiyonluk paketler içerisinde sunulan ve paketteki toz karisimin soguk suya eklenip kaynayana kadar karistirilmasi ve kaynamaya basladiktan sonra çesidine göre 5-15 dakika araliginda pisirilmesi ile elde edilen toz formattaki hazir çorbalar, bir digeri ise; çogunlukla tek porsiyonluk paketler içerisinde sunulan ve sicak suya ilave edilip, yaklasik 1 dakika karistirilarak, pisirilmeden hazirlanan çabuk/hizli çorbalardir. Bahsedilen bu ürünlerde tuz ve baharat içerikleri toz karisiminin içerisinde olmasindan dolayi tüketiciler, baharat ve tuz kullanimini kendi tercihlerine göre ayarlayamamaktadir. Ayrica, çorba içeriginin toz formda olmasi, içerigindeki tahil, bakliyat ve diger ham maddelerin besin degerlerinde azalmaya neden olmaktadir. Today, different content and Iezzette 'pre-prepared and saving time for consumers' There are powdered soups that are packaged and offered for sale. One of these; mostly 4 Adding the powder mixture in the package to the cold water and It should be stirred until it boils and after it starts to boil, 5-15 minutes depending on the type. Instant soups in powder format obtained by cooking between mostly single It is served in portion packs and added to hot water for about 1 minute. They are quick/quick soups that are prepared by mixing and without cooking. In these products, salt and Since the spice ingredients are in the powder mix, the consumers do not like the spice and salt. cannot adjust its usage according to their own preferences. In addition, the contents of the soup in powder form. cause a decrease in the nutritional value of grains, legumes and other raw materials in its content. causes.

Protein ve lif bakimindan oldukça zengin olan mas fasulyesi en önemli yenebilir baklagillerden biridir ve kurutulan taneleri bütün olarak veya parçalanarak pisirilerek, kavrularak ya da degirmende ögütüldükten sonra un halinde ve son zamanlarda pirinç, kirmizi biber, sogan, salça gibi çesitli malzemeler esliginde çorba olarak tüketilebilmektedir. The mas bean, which is very rich in protein and fiber, is the most important edible It is one of the legumes and its dried grains are cooked whole or in pieces, after roasting or grinding in the mill, in the form of flour and recently rice, It can be consumed as a soup accompanied by various ingredients such as red pepper, onion, tomato paste.

Mas fasulyesinin bilinen faydalari su sekilde siralanmaktadir. o LDL kolesterolüne etki etmesi ile kalp krizi ve felç gibi ölümcül kardiyovasküler hastaliklarin olusma riskini azaltir, 0 Yüksek kan basincinin azalmasina yardimci olur, 0 Yüksek oranda amino grup asit içerigi ile kanserle mücadele eder, 0 Izol'osin, I'osin ve valin olarak bilinen besinlere sahiptir, bu nedenle vejetaryenler için etkili bir seçim haline gelmektedir, . Sahip oldugu besin degerleri nedeniyle hem anti inflamatuar hem de antimikrobiyal olarak davranir ve bagisiklik sistemini güçlendirir, o Içerdigi yüksek protein ve diyet lifi ile tokluk hormonu olan kolesistokinini harekete geçirerek kilo vermeye yardimci olur, 0 Lif açisindan zengin olan bu fasulye, sindirim sistemine yardimci olarak kabizlik ve irritabl bagirsak sendromu belirtilerini `önler, o PMS ve menopoz belirtilerini hafifletir, diyabete iyi gelir, . Göz, saç ve cilt sagligina, alerjik reaksiyonlara ve astima olumlu etki gösterir. The known benefits of mas bean are listed as follows. o With its effect on LDL cholesterol, deadly cardiovascular diseases such as heart attacks and strokes reduces the risk of developing diseases, 0 Helps to reduce high blood pressure, 0 Fights cancer with its high amino group acid content, It has nutrients known as Izol'osin, I'osin and valine, so it's ideal for vegetarians. becomes an effective choice, . Due to its nutritional values, it is both anti-inflammatory and antimicrobial. It acts as a stimulant and strengthens the immune system, o It activates the satiety hormone cholecystokinin with its high protein and dietary fiber content. helps to lose weight, This bean, which is rich in fiber, helps the digestive system and helps with constipation and `prevents the symptoms of irritable bowel syndrome, o Relieves PMS and menopause symptoms, is good for diabetes, . It has a positive effect on eye, hair and skin health, allergic reactions and asthma.

Onceki teknige iliskin olarak yapilan arastirmalar sirasinda çesitli sebze, tahil ve bakliyatlarin bir araya getirilmesiyle hazirlanan farkli Iezzetlerde çorbalar ile ilgili bazi basvurular karsimiza çikmaktadir. Ancak bu çorbalar, tane içerigi yerine toz içerik agirliktadir. During the researches made regarding the previous technique, it was determined that various vegetables, grains and legumes were Some references about soups with different flavors prepared by combining is coming our way. However, these soups are based on powder content instead of grain content.

Sonuç olarak yukarida bahsedilen olumsuzluklardan ve eksikliklerden dolayi, ilgili teknik alanda bir yenilik yapma ihtiyaci ortaya çikmistir. As a result, due to the above-mentioned disadvantages and shortcomings, the relevant technical There is a need for innovation in the field.

Bulusun Amaci Mevcut bulus, yukarida bahsedilen gereksinimleri karsilayan, tüm dezavantajlari ortadan kaldiran ve ilave bazi avantajlar getiren, tane halinde bakliyat ve tahil içeren bir tür çorba karisimi ile ilgilidir. Purpose of the Invention The present invention satisfies the above-mentioned requirements, eliminates all disadvantages. a kind of soup containing legumes and grains in the form of grains relates to the mix.

Bulusun amaci, tane halinde mas fasulyesinin paketlendigi ambalaj içerisine, bahsedilen mas fasulyesi ile beraber pisirilmeye hazir tane halinde kirmizi mercimek, sari mercimek, bugday ve firik bulguru içeren besin degeri yüksek, pisirilmeye hazir bir çorba karisimi ortaya koymaktir. The aim of the invention is to put the said mash beans into the package in which the mash beans are packed. ready-to-cook red lentils, yellow lentils, wheat A ready-to-cook soup mix with high nutritional value and Firik bulgur is produced. is to put.

Bulusun amaci, tuz içermemesi tuz içermemesi ve çorba karisimi paketi içerisinde yer alan baharat karisimi paketinin istege bagli kullanilabilmesi ile tüketiciye istedigi Iezzette çorbaya ulasma imkani sunmaktir. The aim of the invention is that it does not contain salt and does not contain salt, and the With the optional use of the spice mix package, the consumer can choose the flavored soup they want. to provide access.

Bulusun amaci, her evde bulunan temel gida malzemelerinin ilavesiyle hazirlanabilen bir çorba sunmaktir. The aim of the invention is to create a food that can be prepared with the addition of basic food materials found in every home. to serve soup.

Bulusun amaci, standart bakliyat ve tahil karisim orani ile her defasinda ayni özel lezzeti yakalayabilen, tahil ve bakliyat içerigi ile dogal ve besleyici bir çorba elde etmektir. The aim of the invention is to provide the same special taste every time with the standard pulses and grain mixture ratio. It is to obtain a natural and nutritious soup with grain and legumes content.

Bulusun bir amaci, hemen pisirilmeye hazir çorba karsimi olmasindan dolayi tüm tüketicilere zaman kazandiran bir ürün sunmaktir. One of the purposes of the invention is to provide a ready-to-cook soup mix to all consumers. to offer a time-saving product.

Bulusun bir amaci, tüketicilere katkisiz ve %100 dogal ürünlerle hazirlanmis bir ürün sunmaktir. One aim of the invention is to provide consumers with a product that is pure and prepared with 100% natural products. is to present.

Bulusun bir diger amaci, tüketicilere hazirlanmasi ve içerigi bakimindan pratik ve ekonomik bir çorba karisimi sunmaktir. Another aim of the invention is that it is practical and economical in terms of preparation and content for consumers. is to offer a soup mix.

Yukarida anlatilan amaçlarin yerine getirilmesi için bulus, gida sektöründe kullanilmak üzere, besleyici özellikleri ile öne çikan, baharat ve tuz kullanimi tüketici tercihine birakilan, pisirilmeye hazir bir çorba karisimi olup, özelligi; tane halinde firik bulguru ve mas fasulyesi içermektedir. In order to fulfill the above-described purposes, the invention is intended for use in the food industry. prominent with its nutritive properties, the use of spices and salt is left to the consumer's choice, It is a ready-to-cook soup mix. Firik bulgur and mas beans in grains contains.

Yukarida anlatilan amaçlarin yerine getirilmesi için bulus, tane halinde, dogal bakliyat ve tahil içeren, pisirilmeye hazir bir çorba karisiminin üretim yöntemi olup, özelligi; a) tane halindeki firik bulguru ve mas fasulyesinin tartilmasi ve elekten geçirilmesi, b) istenmeyen maddelerden ayrilan ham maddelerin karistiricida 4 dakika süreyle karistirilmasi, c) elde edilen karisimin folyoya doldurulmasi, Yukarida anlatilan amaçlarin yerine getirilmesi için bulus, tane halinde, dogal bakliyat ve tahil içeren, pisirilmeye hazir bir çorba karisimindan çorba hazirlama yöntemi olup, özelligi; o ambalaj içerisindeki baharat karisimi paketinin çikartilmasi, o paketteki çorba (bakliyat) karisiminin tencereye bosaltilmasi ve üzerine 1 litre sicak su ilave edilmesi, o elde edilen karisimin orta ateste ara ara karistirilarak agizi kapali tencerede 30 dakika kaynatilmasi, o ayri bir tavada 3 çorba kasigi sivi yag ile 1 çorba kasigi salçanin 2-3 dakika kavrulmasi, o kavrulan salçanin kaynayan çorba karisimina ilave edilmesi, o pisirilme esnasinda istenilen miktarda tuzun ve istege bagli olarak baharat karisim paketi içeriginin çorbaya ilave edilmesi ve 5 dakika daha kaynatilmasi, Bulusun yapisal ve karakteristik 'özellikleri ve tüm avantajlari asagida verilen detayli açiklama sayesinde daha net olarak anlasilacaktir ve bu nedenle degerlendirmenin de bu detayli açiklama göz 'önüne alinarak yapilmasi gerekmektedir. In order to fulfill the above-described purposes, the invention includes grains, natural pulses and cereals. It is the production method of a ready-to-cook soup mixture containing a) weighing and sieving of phyllo bulgur and mash beans, b) The raw materials separated from the unwanted materials are kept in the mixer for 4 minutes. mixing, c) filling the resulting mixture into the foil, In order to fulfill the above-described purposes, the invention includes grains, natural pulses and cereals. It is a method of preparing soup from a ready-to-cook soup mixture containing removing the spice mix package in that package, pouring the soup (legume) mixture in that package into the pot and pouring 1 liter of hot adding water, o Mix the mixture obtained from time to time on medium heat and cook in a covered pot for 30 minutes. minutes boiling, o In a separate pan, mix 3 tablespoons of oil and 1 tablespoon of tomato paste for 2-3 minutes. roasting, o adding the roasted tomato paste to the boiling soup mix, o During cooking, the desired amount of salt and optionally the spice mix Adding the contents of the package to the soup and boiling for 5 more minutes, The structural and characteristic features of the invention and all its advantages are described in detail below. will be more clearly understood by means of The explanation must be made taking into account '.

Bulusun Detayli Açiklamasi Bu detayli açiklamada, bulus konusu çorba karisiminin tercih edilen yapilanmalari, sadece konunun daha iyi anlasilmasina yönelik olarak ve hiçbir sinirlayici etki olusturmayacak sekilde açiklanmaktadir. Detailed Description of the Invention In this detailed description, preferred embodiments of the inventive soup mix are only for a better understanding of the subject and will not have any limiting effect is explained in the following.

Bulus, gida sektöründe kullanilmak üzere, besleyici 'özellikleri ile öne çikan, baharat ve tuz kullanimi tüketici tercihine birakilan, tane halinde firik bulguru ve mas fasulyesi içeren pisirilmeye hazir bir çorba karisimi ve bahsedilen çorba karisiminin üretim yöntemi ile ilgilidir. The invention is used in the food industry, with its nutritive 'properties', spices and salt. The use of which is left to the consumer's choice, contains phyllo bulgur and mas bean in the form of grains. It relates to a ready-to-cook soup mix and the production method of said soup mix.

Bulus konusu çorba karisiminin formülasvonu: Içerik Agirlikça Kullanilabilir Miktar Kirmizi mercimek 30-50 Sari mercimek 5-15 Bugday 25-35 Firik bulguru 5-10 Mas fasulyesi 7-15 Bakliyatlar; protein ve lif açisindan degerli gida maddeleridir. Hayvan ürünlerinden sonra en fazla protein saglayan gidalardir. Içerigindeki yogun protein ve lif nedeniyle temel besin maddelerinden biri olarak sayilmaktadir. Formulation of the soup mix subject to the invention: Usable Quantity by Weight of Content Red lentils 30-50 Yellow lentils 5-15 Wheat 25-35 Firik bulgur 5-10 Mas beans 7-15 Legumes; They are valuable food items in terms of protein and fiber. After animal products Foods that provide more protein. It is an essential nutrient due to its dense protein and fiber content. counted as one of its ingredients.

Tahillar; dünyadaki temel besin kaynaklarindandir. Çimlenen çekirdek kismi protein ve yag bakimindan zengin olan tahil tanelerinin dis kisminin ögütülmesiyle de kepek elde edilir. cereals; It is one of the main food sources in the world. Germinated kernel part protein and fat Bran is also obtained by grinding the outer part of the cereal grains, which are rich in nutrients.

Kepek selüloz, hemi selüloz ve Iignince zengindir. Tahillar farkli oranlarda B vitamini çesitlerini içerir. It is rich in bran cellulose, hemicellulose and Iignin. Cereals with different proportions of B vitamins includes varieties.

Bakliyat ve tahillar, çorbada kullanildiginda ideal tat ve kivamin olusmasini saglamakta, ayni zamanda da protein ve lif kaynagi olma Özelligi saglamaktadir. When used in soup, pulses and cereals provide the ideal taste and consistency. It also provides the feature of being a source of protein and fiber.

Bulusun karakterize edici özelligini çorba karisimi içeriginde bulunan tüm bakliyat ve tahillarin dogal ve tane halinde olmasi olusturmaktadir. Böylelikle, bulus konusu pisirilmeye hazir çorba karisimi dogal, besin degeri yüksek ve doyurucu özelliktedir. The characterizing feature of the invention is that all legumes and legumes in the soup mix. the grains are natural and in grain form. Thus, the subject of the invention will not be cooked. Instant soup mix is natural, has high nutritional value and is satisfying.

Tane halinde, dogal bakliyat ve tahil iceren çorba karisiminin üretim yöntemi: 0 Tane halindeki kirmizi mercimek, sari mercimek, bugday, firik bulguru ve mas fasulyesi tartilir ve elekten geçirilir, o Istenmeyen maddelerden ayrilan ham maddeler karistiricida 4 dakika süreyle karistirilir, o Elde edilen karisim folyoya doldurulur, . Folyoya doldurma islemi esnasinda baharat karisimi paketi eklenir ve ürün ambalajlanir. Production method of soup mix containing natural legumes and cereals in grain form: 0 Red lentils, yellow lentils, wheat, frik bulgur and mas beans are weighed and sieved, o Raw materials separated from unwanted materials are kept in the mixer for 4 minutes. mixed, o The resulting mixture is filled into the foil, . During the filling process, the spice mix package is added to the foil and the product is packaged.

Yukarida bahsedilen çorba karisimi üretim yönteminde kirmizi mercimek yerine yesil mercimekte kullanilabilmektedir. In the soup mix production method mentioned above, green instead of red lentils It can be used in lentils.

Yukarida bahsedilen çorba karisimi üretim yönteminde sari mercimek yerine yesil mercimek, yulaf, arpa veya çavdar kullanilabilmektedir. In the soup mix production method mentioned above, green lentils are used instead of yellow lentils. oat, barley or rye can be used.

Yukarida bahsedilen çorba karisimi üretim yönteminde bugday yerine pirinç veya bulgur kullanilabilmektedir. Çorba karisimi üretim yönteminde bahsedilen baharat karisim paketi, kurutulmus nane, tatli pul kirmizibiber, kurutulmus sogan, kurutulmus sarimsak, feslegen, kurutulmus maydanoz, kekik, kurutulmus dereotu, karabiber, zencefil, kisnis, kimyon, zerdeçal, kurutulmus domates, bitkisel yag (kanola) içermektedir. In the above-mentioned soup mix production method, rice or bulgur is used instead of wheat. can be used. The spice mix package mentioned in the soup mix production method, dried mint, sweet red pepper flakes, dried onions, dried garlic, basil, dried parsley, thyme, dried dill, black pepper, ginger, coriander, cumin, turmeric, dried tomatoes, Contains vegetable oil (canola).

Bulus konusu çorba karisimi üretim yönteminde, içerigi olusturan ham maddelerin dogru tartilmasina, homojen karismasina, karistirma sirasinda tanelerin kirilip parçalanmamasina, folyolama sirasinda baharat karisimi paketi ilavesine ve tüm süreç boyunca gida güvenliginin korunmasina dikkat edilmesi gerekmektedir. In the soup mix production method, which is the subject of the invention, the raw materials that make up the content are correct. weighing it, mixing it homogeneously, not breaking the grains during mixing, Adding spice mix packs during foiling and ensuring food safety throughout the entire process. protection must be taken into account.

Tüketicinin ürün içerigini görebilmesini saglamak 'üzere, çorba karisiminin ambalajinda pencere yer almaktadir. In the package of the soup mix, to enable the consumer to see the product content. window is located.

Tane halinde, dogal bakliyat ve tahil iceren corba karisimindan corba hazirlama yöntemi: o Ambalaj içerisindeki baharat karisimi paketi çikartilir, o Paketteki çorba (bakliyat) karisimi tencereye bosaltilir ve 'üzerine 1 litre sicak su ilave 0 Elde edilen karisim orta ateste ara ara karistirilarak agizi kapali tencerede 30 dakika kaynatilir, 0 Ayri bir tavada 3 çorba kasigi sivi yag ile 1 çorba kasigi salça 2-3 dakika kavrulur, o Kavrulan salça kaynayan çorba karisimina ilave edilir, 0 Pisirilme esnasinda istenilen miktarda tuz ve istege bagli olarak baharat karisim paketi içerigi çorbaya ilave edilir ve 5 dakika daha kaynatilir, o Hazirlanan çorba sicak servis edilir. Method of preparing soup from a mixture of grains, natural legumes and cereals: o The spice mix package in the package is removed, o The soup (legume) mixture in the package is poured into the pot and 1 liter of hot water is added to it. 0 The mixture obtained is stirred at medium heat from time to time and kept in a covered pot for 30 minutes. boiled, 0 In a separate pan, fry 3 tablespoons of oil and 1 tablespoon of tomato paste for 2-3 minutes, o Add the roasted tomato paste to the boiling soup mix, 0 Desired amount of salt during cooking and optionally spice mix The contents of the package are added to the soup and boiled for 5 more minutes, o The prepared soup is served hot.

Bulus konusu çorba karisimi ile elde edilen çorbanin enerji ve besin degeri asagida yer alan tablo-1ide verilmektedir. The energy and nutritional value of the soup obtained with the soup mixture, which is the subject of the invention, is given below. are given in table-1.

Tablo-1: Çorba karisiminin enerji ve besin degerleri Enerji ve besin 'ögeleri 100 ml hazirlanmis çorba 1 porsiyon (250 ml) için hazirlanmis çorba için Doymus yag 0,25 9 0,6 9 Karbonhidrat 6,2 9 15,4 9 Protein 2,3 9 5,8 9 Table-1: Energy and nutritional values of the soup mix Energy and nutrients 100 ml prepared soup 1 portion (250 ml) for prepared soup Saturated fat 0.25 9 0.6 9 Carbs 6.2 9 15.4 9 Protein 2.3 9 5.8 9

Claims

REQUESTS

1. It is a ready-to-cook soup mix to be used in the food industry, which stands out with its nutritive properties, the use of spices and salt is left to the consumer's preference. It contains natural fir bulgur and mas beans in grain form.

2. It is a soup mix according to claim 1, its feature is; It contains 5-10% of fir bulgur by weight and 7-15% of mass beans by weight.

3. It is a soup mix according to claim 1, its feature is; It contains red lentils in the form of grains.

4. It is a soup mix according to claim 1, its feature is; by weight of the mentioned red lentils

5. It is a soup mix according to claim 3, its feature is; green lentils can be used instead of red lentils.

6. It is a soup mix according to claim 1, its feature is; It contains yellow lentils in the form of grains.

7. It is a soup mix according to claim 17, its feature is; the aforementioned yellow lentil is 5-15% by weight.

8. It is a soup mix according to Claim G, its feature is; green lentils, oats, barley or rye can be used instead of yellow lentils.

9. It is a soup mix according to claim 1, its feature is; It contains grains of wheat.

10. It is a soup mix according to claim 1, its feature is; the mentioned wheat is 25-35% by weight.

11. It is a soup mix according to claim 9, its feature is; rice or bulgur can be used instead of wheat.

12. It is the production method of a ready-to-cook soup mix containing natural legumes and grains in grain form, and its feature is; a) weighing and sifting of phyllo bulgur and mash beans in granules, b) rough wheat and mash beans separated from unwanted substances in a mixer 4 c) filling the mixture obtained into foil and processing steps.

13. It is a soup mix production method according to claim 12, and its feature is; It contains 5-10% of fir bulgur by weight and 7-15% of mass beans by weight.

14. It is a soup mix production method in accordance with claim 12. Its feature is; It is the addition of red lentils, yellow lentils and wheat in the form of grains that are weighed and sieved in the b process step.

15. It is a soup mix production method according to claim 12, its feature is; the said red lentil is 30-50% by weight, the mentioned yellow lentil is 5-15% by weight, and the mentioned wheat is 25-35% by weight.

16. It is a soup mix production method in accordance with claim 14. Its feature is; green lentils can be used instead of red lentils.

17. It is a soup mix production method according to claim 14, its feature is; green lentils, oats, barley or rye can be used instead of yellow lentils.

18. It is a soup mix production method in accordance with claim 147, and its feature is; rice or bulgur can be used instead of wheat.

19. It is a soup mix production method according to claim 12, its feature is; c is the packaging of the product by adding the spice mix package during the process step.

20. It is a soup mix production method according to claim 19, its feature is; said spice mix package contains dried mint, sweet red pepper flakes, dried onion, dried garlic, basil, dried parsley, thyme, dried dill, black pepper, ginger, coriander, cumin, turmeric, dried tomato, vegetable oil (canola).

21. It is a method of preparing soup from a ready-to-cook soup mixture containing natural legumes and grains in grains, and its feature is; o removing the spice mix package in the package, pouring the soup (legume) mix in that package into the pot and adding 1 liter of hot water to it, o boiling the mixture over medium heat for 30 minutes, stirring occasionally, in a covered pot, o 3 tablespoons of liquid in a separate pan It includes the process steps of frying 1 tablespoon of tomato paste with oil for 2-3 minutes, adding that fried tomato paste to the boiling soup mixture, adding the desired amount of salt during that cooking and optionally the contents of the spice mix package to the soup and boiling it for 5 more minutes.