TR201812710A2 - Gi̇laburulu ekmek ve üreti̇m yöntemi̇ - Google Patents
Gi̇laburulu ekmek ve üreti̇m yöntemi̇ Download PDFInfo
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- TR201812710A2 TR201812710A2 TR2018/12710A TR201812710A TR201812710A2 TR 201812710 A2 TR201812710 A2 TR 201812710A2 TR 2018/12710 A TR2018/12710 A TR 2018/12710A TR 201812710 A TR201812710 A TR 201812710A TR 201812710 A2 TR201812710 A2 TR 201812710A2
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- gilaburu
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- flour
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
ÖZET Gilaburulu Ekmek Ve Üretim Yöntemi Buluş, gıda sanayisinde standart ekmek üretiminden farklı olarak, Un, süt, tuz, ınstant mayadan oluşan ekmek hamurunun gilaburu ile karıştırılmasıyla üretilmiş olan Gilaburulu Ekmek Ve Üretim Yöntemi ile ilgilidir. Gıda sanayinde ekmek çeşitliliğini artırmak, tüketicilere sağlıya faydalı farklı lezzetler sunmak için geliştirilmiştir. Gilaburulu Ekmek Ve Üretim Yöntemi için önerilen bileşimleri; (% kütlece); Gilaburu (%16,1), Süt (%13,3), Su (%13,3), Sıvı yağ (%6,7), Instant maya (%0,6), Bal (%2) , Tuz (%0,4), Un (%47) şeklindedir.
Description
TARIFNAME
GILABURULU EKMEK VE ÜRETIM YÖNTEMI
Teknik Alan
Bulus, gida sanayisinde standart ekmek üretiminden farkli olarak, Un, süt, tuz,
instant mayadan olusan ekmek hamurunun gilaburu ile karistirilmasiyla
üretilmis olan Gilaburulu Ekmek Ve Üretim Yöntemi ile ilgilidir. Gida
sanayinde ekmek çesitliligini artirmak, tüketicilere sagliya faydali farkli
lezzetler sunmak için gelistirilmistir.
Teknigin Bilinen Durumu
Geleneksel olarak ekmek, un, su, tuz ve mayanin yogrularak mayalandirilmasi,
kesilip tartildiktan sonra tekrar son fermantasyona birakilmasi ve
pisirilmesinden elde edilmektedir.
Gövde kabuk ve meyvesinin Farmokolojik olarak genis bir kullanimi olan
gilaburu Dispacales (Rubilas) takiminin Caprifoliaceae (hanimeli)
familyasindan olan Viburnum opulus Linnaeus olarak bilinmektedir.
Basta kayseri olmak üzere, Bursa, Sakarya, Sivas, Tokat illerinde yetistirilen
gilaburu bitkisinin gövde, kabuk ve meyvelerinde birçok yararli bilesik
bulunmaktadir. Bunlar; hidrokinonlar, arbutin, metilarbutin, skopoletin ve
skopolin gibi inler ile tanenlerdir. Yapilan çalismalarda gilaburu bitkisinin A
vitamini, E vitamini, ß-Karoten ve likopen içerdigide tespit edilmistir. Ayni
zamanda gilaburu çekirdeklerinin aspartik asit, treonin, serin, glutamik asit,
prolin, glisin, alanin, valin, lösin, izolösin, tirozin, fenilalanin, histidin, lisin ve
arjinin olmak üzere toplam 15 farkli aminoasit içerdigi bilinmektedir.
Gilaburunun içerdigi yararli bilesikler sayesinde, antioksidan, antimikrobiyal ve
antikansorojen etki mekanizmasina sahip oldugu yapilan çalismalarda
belirtilmistir.
Gelistirilen ürün; lif bakimindan zengin olup metabolizma için yararli bir gida
olacaktir. Ayni zamanda besin içerigi yüksek olan gilaburu meyvesinin kullanim
alani ve çesitliligi de arttirilmasi hedeflenmektedir.
Bulusun Açiklanmasi
Basvuru konusu Gilaburulu Ekmek Ve Üretim Yöntemi; Gilaburu meyvesi
ayiklanir, çekirdekleri çikarilir. Bol suda haslandiktan sonra hiç tortu
kalmayacak sekilde ezilir. Instant maya bal ile ilik suyun içerisinde bes dakika
bekletilerek aktiflestirilir. Un, ilik süt, sivi yag, aktiflesen maya ile karistirilir.
Tuz ve haslanip ezilen gilaburu ilave edilerek hamur haline getirilir. Mayalanma
islemi devam etmesi için kirk bes dakika daha ilik bir ortamda bekletilir. Ekmek
hamuruna istenilen sekil verilir ve bir saat daha dinlendirildikten sonra 180
°C'de kirk bes dakika pisirilir. Sogutulur ve ambalaj lanir.
Gilaburulu Ekmek Ve Üretim Yöntemi
Üretim akis semasi asagidaki gibidir.
1. Gilaburunun ayiklanmasi
. Gilaburunun çekirdeklerinin çikarilmasi
. Gilaburun suda haslanmasi
. Gilaburunun tortu kalmayacak sekilde ezilmesi.
Ui-IÄQJN
. %0,6 oraninda instant mayanin, %2 oraninda bal ile %13,3 oraninda ilik suda
aktiflestirilmesi.
oraninda ki aktiflestirilmis instant maya ile karistirilmasi.
7. %0,4 oraninda tuz ve %16,1 oraninda gilaburunun eklenmesi ve 45 dakika
bekletilerek instant mayanin aktiflestirilmesine devam etmek.
8. Elde edilen ekmek hamuruna sekil verilip bir saat daha dinlendirilmesi.
9. 180 °C'de 45 pisirilmesi.
. Sogutulmasi ve nem geçirmeyecek sekilde ambalajlanmasi.
Gilaburulu Ekmek Ve Üretim Yöntemi için önerilen bilesimleri; (% kütlece);
(%0,6), Bal (%2) , Tuz (%0,4), Un (%47) seklinde olusmaktadir.
Claims (2)
1. Bulus Gilaburulu Ekmek Ve Üretim Yöntemi olup özelligi; Un, süt, tuz, instant mayadan olusan ekmek hamurunun gilaburu ile karistirilmasiyla üretilmis olmasidir.
2. Istem l”de bahsedilen Gilaburulu Ekmek Ve Üretim Yöntemi olup özelligi; Gilaburulu Ekmek Ve Üretim Yöntemi için önerilen bilesimlerin; (% kütlece); (%O,6), Bal (%2) , Tuz (%0,4), Un (%47) seklinde olmasidir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/12710A TR201812710A2 (tr) | 2018-09-06 | 2018-09-06 | Gi̇laburulu ekmek ve üreti̇m yöntemi̇ |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/12710A TR201812710A2 (tr) | 2018-09-06 | 2018-09-06 | Gi̇laburulu ekmek ve üreti̇m yöntemi̇ |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR201812710A2 true TR201812710A2 (tr) | 2018-09-21 |
Family
ID=67000857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TR2018/12710A TR201812710A2 (tr) | 2018-09-06 | 2018-09-06 | Gi̇laburulu ekmek ve üreti̇m yöntemi̇ |
Country Status (1)
| Country | Link |
|---|---|
| TR (1) | TR201812710A2 (tr) |
-
2018
- 2018-09-06 TR TR2018/12710A patent/TR201812710A2/tr unknown
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