TR201810654A2

TR201810654A2 - CARE PROFITEROL AND PRODUCTION METHOD

Info

Publication number: TR201810654A2
Application number: TR2018/10654A
Authority: TR
Inventors: Muslu Asli; Demi̇r Yeli̇z
Original assignee: Univ Istanbul Gelisim
Priority date: 2018-07-25
Filing date: 2018-07-25
Publication date: 2018-08-27

Abstract

ÖZET Hurmalı Profiterol Ve Üretim Yöntemi Buluş, gıda sanayinde standart profiterol üretim yönteminden farklı olarak, profiterolün içinde kullanılan pastacı kremasının pişirilmesi aşamasında hurmanın ilave edilmesiyle üretilmiş olan Hurmalı Profiterol Ve Üretim Yöntemi ile ilgilidir. Gıda sanayinde profiterol çeşitliliğini artırmak, tüketicilere sağlıya faydalı farklı lezzetler sunmak için geliştirilmiştir. Hurmalı Profiterol Ve Üretim Yöntemi için önerilen bileşimleri; (% kütlece); %9.77 hurma ,%24.27 ml süt, %3.88 yumurta sarısı,8.73 toz şeker, % 1.94 un , %0.48 vanilya, %4.85 margarin, %11.65 su,%0.48 tuz, %6.79 un, %7.76 yumurta, %9.70 sıvı krema, %9.70 beyaz çikolata şeklindedir.SUMMARY BACKGROUND OF THE INVENTION The invention relates to the Profiterole and Production Method, which is produced by adding dates to the confectionery cream used in the profiterole, unlike the standard profiterole production method in the food industry. It has been developed to increase the profiterole variety in the food industry and to offer consumers different tastes that are beneficial to health. Date Profiteroles and Compositions Recommended for Production Method; (% by mass); 9.77% palm, 24.27% milk, 3.88% egg yolk, 8.73 powder sugar, 1.94% flour, 0.48% vanilla, 4.85% margarine, 11.65% water, 0.48% salt, 6.79% flour, 7.76% eggs, 9.70% liquid cream 9.70% white chocolate.

Description

TARIFNAME HURMALI PROFITEROL VE ÜRETIM YÖNTEMI Teknik Alan Bulus, gida sanayinde standart protiterol üretim yönteminden farkli olarak, profiterolün içinde kullanilan pastaci kremasinin pisirilmesi asamasinda hurmanin ilave edilmesiyle üretilmis olan Hurmali Profiterol Ve Üretim Yöntemi ile ilgilidir. Gida sanayinde profiterol çesitliligini artirmak, tüketicilere sagliya faydali farkli lezzetler sunmak için gelistirilmistir. DESCRIPTION DATE PROFITEROL AND PRODUCTION METHOD Technical Area The invention, unlike the standard protiterole production method in the food industry, During the cooking stage of the pastry cream used in the profiteroles Date Profiterole and Production, produced by adding dates It's about the method. Increasing the variety of profiteroles in the food industry, It has been developed to offer different tastes beneficial to health.

Teknigin Bilinen Durumu Profiterol, pisirilerek hazirlanan hamurun, firin tepsisine sikilmasi pisirilmesi içlerinin pastaei kremasi ile doldurulmasi üzerlerine beyaz veya bitter çikolatadan hazirlanan sosun üzerine dökülmesi ile hazirlanmaktadir. State of the Art Profiterole, baking the dough, squeezing into the baking tray and cooking filling them with pastry cream, white or dark It is prepared by pouring the sauce prepared from chocolate on it.

Hurma saymakla bitmeyen yararlara sahiptir. Sindirim sisteminin düzenli çalismasindan kanser tedavisine kadar, cilt güzelliginden göz sagligina kadar genis bir yelpazede yer alir. Ilk hurma agaci hakkinda kesin bir bilgi olmamakla birlikte ilk bulgular Misir ve Suriye”de MÖ 7000-8000 yillarina kadar dayanmaktadir. Hangi bölgeden yayilmis olursa olsun en az insanlik tarihi kadar eski bir tarihe sahip hurma agacina bu sebeple ”Hayat Agaci” denilmektedir. Dates have countless benefits. regular digestive system from work to cancer treatment, from skin beauty to eye health covers a wide range. Although there is no definite information about the first date tree, Together, the first findings date back to 7000-8000 BC in Egypt and Syria. is based on. No matter from which region it has spread, at least as much as the history of humanity. For this reason, the date tree, which has an ancient history, is called the "Tree of Life".

Besin lifi bakimindan oldukça zengindir. It is very rich in dietary fiber.

Bulusun temel amaci, Profiterol tatlisina çesitlilik kazandirmak ve insan sagligi için faydali olan hurmanin kullanim alanini genisleterek tüketimini çogaltmaktir. The main purpose of the invention is to add diversity to the profiteroles dessert and to improve human health. It is to increase the consumption of dates by expanding the usage area of the date, which is beneficial for the people.

Bulusun Tanimi Basvuru konusu Hurmali Protiterol Ve Üretim Yöntemi; 1. Hurmali krema için;%9.77 hurmanin çekirdekleri çikarilir ve küp küp dogranir ve %228 toz seker ile suyunu salip çekene kadar pisirilir. Orta sicaklikta açilmis bir ocakta, orta büyüklükte bir tencerede %24.27 m1 süt kaynatilir. Ayri bir yerde %388 yumurta sarisi ve %548 toz seker iyice çirpilarak koyu bir kivam almasi saglanir ve % 1.94 un eklenir ve iyice karistirilir. Kaynamis sütten birkaç kasik alinarak yumurta karisimi iliklastirilir, bu karisim kaynamis sütle karistirilarak hizlica karistirilir. %9.77 pismis hurma eklenir. Karisim tekrardan ocaga konularak koyulasana kadar karistirilarak pisirilir. Ocaktan alindiktan sonra %048 vanilya eklenir. un ilave edilir ve hizlica karistirilip 2 dakika boyunca pisirilir. Hamur ilindiktan sonra %7.76 yumurta ilave edilip iyice karistirilir. Hamur, sikma torbasina doldurulup, yagli kagit serilmis firin tepsisine yuvarlak toplar seklinde sikilir. 180 CC firinda yaklasik 10-15 dakikada pisirilir. Hamurlar, firinin kapagi açilmadan 20 0C ye sogutulur. 3. Çikolata sosu için; %9.70 SlVl krema ocagin üzerinde isitilir. içerisine %9.70 dogranmis beyaz çikolata ilave edilir ve çikolata eriyene kadar karistirilir. Definition of Invention The subject of application is Date Protiterol and its Production Method; 1. For date cream; 9.77% date seeds are removed and cubed It is chopped and cooked with 228% granulated sugar until it releases its water. Middle 24.27% m1 of milk in a medium-sized pot on a stove turned on at a temperature of 24.27%. is boiled. Separately, 388% egg yolk and 548% granulated sugar It is whipped to obtain a thick consistency and 1.94% flour is added and thoroughly mixed. is mixed. Take a few spoons from the boiled milk and add the egg mixture, this mixture is mixed with boiled milk and mixed quickly. 9.77% cooked dates is added. The mixture is put back on the stove and stirred until it thickens. cooked. After removing from the stove, 048% vanilla is added. Add flour and mix quickly and cook for 2 minutes. After the dough is made Then 7.76% egg is added and mixed well. Dough, piping bag filled and squeezed in the form of round balls on a baking tray covered with oiled paper. It is cooked in a 180 CC oven for about 10-15 minutes. Doughs, oven door It is cooled to 20 0C without opening. 3. For the chocolate sauce; 9.70% SlVl cream is heated on the stove. 9.70% into Add chopped white chocolate and mix until the chocolate melts.

Buzdolabinda yaklasik 2-4 saat araliginda sogutulur. 4. Hazirlanan hurmali krema, krema torbasina doldurulur. Profiterol toplarinin içi bu krema ile doldurulur. Üzerlerine hazirlanan beyaz çikolata sosu dökülür. It is cooled in the refrigerator for approximately 2-4 hours. 4. The prepared date cream is filled into the cream bag. Profiterole balls It is filled with this cream. The prepared white chocolate sauce is poured over them.

. Ambalajlanir 6. +4 0C de muhafaza edilir. . Packaged 6. It is stored at +4 0C.

Hurmali Profiterol Ve Üretim Yöntemi için önerilen bilesimleri; (% kütleee); yumurta, %9.70 sivi krema, %9.7O beyaz çikolata seklinde olusmaktadir. Suggested compositions for Date Profiterole and Production Method; (% massee); egg, 9.70% liquid cream, 9.7% white chocolate.

Claims

REQUESTS

l. Invention Date is Profiterole and Production Method and its feature is; Unlike the standard profiteroles production method in the food industry, the pastry cream used in the protîterole is produced by adding dates during the cooking phase.

2. It is the Date Profiterole and Production Method mentioned in claim 1, and its feature is; Suggested compositions for Date Profiterole and Production Method;