TR201815111A2 - TURNA NUTS FILLED CHOCOLATE AND PRODUCTION METHOD - Google Patents
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- TR201815111A2 TR201815111A2 TR2018/15111A TR201815111A TR201815111A2 TR 201815111 A2 TR201815111 A2 TR 201815111A2 TR 2018/15111 A TR2018/15111 A TR 2018/15111A TR 201815111 A TR201815111 A TR 201815111A TR 201815111 A2 TR201815111 A2 TR 201815111A2
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- chocolate
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- cranberry
- cocoa
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 45
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 15
- 235000004634 cranberry Nutrition 0.000 claims abstract description 15
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 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 claims abstract description 6
- 239000000787 lecithin Substances 0.000 claims abstract description 6
- 229940067606 lecithin Drugs 0.000 claims abstract description 6
- 235000010445 lecithin Nutrition 0.000 claims abstract description 6
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 5
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 5
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000656145 Thyrsites atun Species 0.000 abstract 1
- 244000291414 Vaccinium oxycoccus Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 241000288140 Gruiformes Species 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 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
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 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
- 208000002064 Dental Plaque Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 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
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020237 cranberry extract Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000005242 forging Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
ÖZET Turna Yemişi Dolgulu Çikolata Ve Üretim Yöntemi Buluş, gıda sanayisinde standart çikolata üretim yönteminden farklı olarak, Daima yeşil olan turna yemişi bitkisinin meyvesi yıkanıp, kurutulmasını takiben, turna yemişi parçaları alınıp (%1) ile süt, şeker ve karbonat karışımından oluşan sütlü reçelinin (%15) karıştırılarak hazırlanmış dolgunun kullanılmasıyla üretilmiş olan Turna Yemişli Dolgulu Çikolata Ve Üretim Yöntemi ile ilgilidir. Gıda sanayinde çikolata çeşitliliğini artırmak, tüketicilere sağlıya faydalı farklı lezzetler sunmak için geliştirilmiştir. Turna Yemişli Dolgulu Çikolata Ve Üretim Yöntemi için önerilen bileşimleri (% Kütlece); Kakao karışımı (%35), şeker (%36,5), Kakao yağı (% 12), Lesitin (%0,5), turna yemişli süt dolgusu (%16) şeklindedirABSTRACT The invention is different from the standard chocolate production method in the food industry. 15%) It is related to Crane Filled Chocolate and Production Method. It has been developed to increase the variety of chocolate in the food industry and to offer consumers different flavors that are beneficial to health. Recommended Composition (% Mass) for Chocolate Filled with Cranberry Fruit and Production Method; Cocoa mixture (35%), sugar (36.5%), Cocoa butter (12%), Lecithin (0.5%), pike nuts in the form of milk filling (16%).
Description
TARIFNAME TURNA YEMISLI DOLGULU ÇIKOLATA VE ÜRETIM YÖNTEMI Teknik Alan Bulus, gida sanayisinde standart çikolata üretim yönteminden farkli olarak, Daima yesil olan turna yemisi bitkisinin meyvesi yikanip, kurutulmasini takiben, turna yemisi parçalari alinip (%1) ile süt, seker ve karbonat karisimindan olusan sütlü reçelinin (%15) karistirilarak hazirlanmis dolgunun kullanilmasiyla üretilmis olan Turna Yemisli Dolgulu Çikolata Ve Üretim Yöntemi ile ilgilidir. DESCRIPTION TURNA FEAST FILLED CHOCOLATE AND PRODUCTION METHOD Technical Area Invention, unlike the standard chocolate production method in the food industry, After the fruit of the cranberry plant, which is always green, is washed and dried, A mixture of cranberry pieces (1%) and milk, sugar and carbonate. by using the filling prepared by mixing the milk jam (15%) It is about the Crane Nut Filled Chocolate and its Production Method.
Gida sanayinde çikolata çesitliligini artirmak, tüketicilere sagliya faydali farkli lezzetler sunmak için gelistirilmistir. To increase the variety of chocolate in the food industry, to provide consumers with different products beneficial to health. Developed to offer flavors.
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 Kodeksi”ne 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. Bahsedilen kakao kitlesinin elde edilmesi için, kakao çekirdekleri temizlendikten 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 ambalajlanmaktadir. 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 incoming demands, many different flavors Milk, dark and white chocolate varieties have been developed. According to the Chocolate Turkish Food Codex; Sugar and/or cocoa products sweetener; where necessary, excluding animal fats other than milk fat other food components, milk and/or dairy products and Turkish Food Codex With the addition of additives and/or flavoring substances allowed in the regulation It refers to the product prepared in accordance with the technique. For chocolate production cocoa products used; cocoa mass and cocoa butter. mentioned cocoa After cleaning the cocoa beans, to obtain the mass They are 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, which develops aroma in these machines and emulsifying agent (lecithin) is added. later shaped The chocolate is cooled and packaged.
Turna yemisi (Vaccinium macrocarpon) ericceae ailesinin üyesidir. Daima yesil olan turna yemisi Kuzeydogu Amerika ve Güney Kanada°nin sulak alanlarinda, asidik topraklarda ve düsük sicakliklarda yetisen ve toprak üzerinde yayilan çalimsi bir bitkidir. Cranberry (Vaccinium macrocarpon) is a member of the ericceae family. always green in the wetlands of Northeastern America and Southern Canada, growing in acidic soils and low temperatures and spreading over the soil. it is a shrubby plant.
Turna yemisinin meyve ve yapraklari yaralanmalar, üriner bozukluklar, ishal, diyabet, akciger problemleri gibi farkli tedaviler için kullanilmistir. Turna yemisi ürünleri daha çok mide ülserinin tedavisi, ülserden ve dis plaklarindan korunmak amaciyla kullanilmaktadir. Yapilan çalismalarda, turna yemisinin antioksidan ve antikanser aktivitelere sahip raporlanmis Son zamanlarda Polonya, Avusturya, Almanya, Rusya ve Türkiye'de deneme amaçli yetistirilmeye baslanmistir. Saglik ile ilgili alanlarda "sagligin rengi", "turna yemisi ile saglikli gülüsler", "kalp dostu” hatta "kanser savasçisi" olarak tanimlanmistir. C vitamini yönünden de oldukça zengin bir meyvedir. Turna yemisinde bulunan fitokimyasallar, antioksidan aktiviteye sahiptirler. Vücuttaki tehlikeli serbest radikalleri nötralize ettiklerinden dolayi insan sagligi açisindan önemli bir yere sahiptir. Fenolik bilesiklerin antioksidan özelligi, kardiyovasküler hastaliklar ve yasa bagli bazi hastaliklar için faydali oldugu düsünülmektedir. Turna yemisi meyve suyunun antioksidan aktivitesi Laboratuar çalismalari turna yemisi ekstraktinin LDL-kolesterolü düsürdügünü raporlamislardir Çesitli çikolatalara (bitter/sütlü/beyaz/pralin) turna yemisi meyvesinin yikanip güneste kurutulmasini takiben, tozunun yapilip süt reçeli dolgusuna dogrudan ilave edilerek hazirlanan ürüne yukarida bahsettigimiz faydalari ile fonksiyonel bir özellik kazandirilarak tüketicilerin farkli ve lezzetli bir ürün tüketme imkani sunulacaktir. The fruit and leaves of cranberry are used for injuries, urinary disorders, diarrhea, It has been used for different treatments such as diabetes and lung problems. Crane nut products are mostly used for the treatment of stomach ulcers, from ulcers and dental plaques. used for protection. In the studies, it was found that the crane bait Recently reported to have antioxidant and anticancer activities Trial in Poland, Austria, Germany, Russia and Turkey has been cultivated. "color of health", "crane" in fields related to health "Healthy smiles", "heart-friendly" or even "cancer fighter" has been defined. It is also a fruit rich in vitamin C. Crane Phytochemicals in the feed have antioxidant activity. in the body in terms of human health because they neutralize dangerous free radicals. has an important place. The antioxidant properties of phenolic compounds, It is beneficial for cardiovascular diseases and some age-related diseases. is being considered. Antioxidant activity of cranberry juice Laboratory studies have shown that cranberry extract reduces LDL-cholesterol. have reported Washing cranberry fruit into assorted chocolates (dark/milk/white/praline) After drying in the sun, it is powdered and directly into the milk jam filling. The product prepared by adding the above-mentioned benefits and functional the opportunity of consumers to consume a different and delicious product by giving it a special feature. will be presented.
Bulusun Tanimi Basvuru konusu Turna Yemisli Dolgulu Çikolata Ve Üretim Yönteminde; Turna yemisi dolgulu çikolata ve Üretim Yöntemi (bitter/sütlü/beyaz/pralin) yapisinda, süt reçeli içinde turna yemisi kurusu parçalari ile dolgu olarak kullanilmasindan olusmaktadir. Turna yemisi meyvesinin yikanip güneste kurutulmasini takiben, ögütülüp toz haline getirilerek kullanilmaktadir. Definition of Invention The subject of the application is Crane Nut Filled Chocolate and its Production Method; Crane in the structure of nut-filled chocolate and Production Method (dark/milk/white/praline), from being used as a filling with dried cranberry pieces in milk jam. is formed. After the cranberry fruit is washed and dried in the sun, It is used by grinding and turning into powder.
Süt reçeli 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 karamel renk oluncaya kadar pisirilir. Hazirlanan süt reçeli karisimi sogutularak kullanilmaktadir. Milk jam filling operations; 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 a caramel color. The prepared milk jam mixture is cooled and is used.
Süt reçeli (%15) ve turna yemisi kurusu parçalari (%1) karisimi hazirlanarak kullanilmaktadir. Bitter/sütlü/beyaz/pralin çikolata üretim yöntemi, genel olarak dört temel prosesten olusmaktadir. Bunlar, karistirma, inceltme, konçlama ve temperleme asamalaridir. Turna yemisi süt dolgusu çikolata üretimi bitiminde kullanilmaktadir. A mixture of milk jam (15%) and dried cranberry pieces (1%) was prepared. is used. Dark/milk/white/praline chocolate production method, generally It consists of four basic processes. These are mixing, thinning, conching and tempering steps. At the end of the production of cranberry milk filling chocolate is used.
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 Konçlama ( 60-80 0 C, 12-24 saat) asamasinda, kakao karisimi içerisine kakao yagi, seker, süt tozu (çeside göre), ve lesitin ilave edilerek konçlama 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 ( Temperlenen çikolata kaliplara dökülerek dondurulmaktadir. 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 passes through the stages of conching, is called conch for the conching process. At the stage of conching (60-80 0 C, 12-24 hours), cocoa mixture is added to the cocoa mixture. Conching process by adding oil, sugar, milk powder (depending on type), and lecithin is taking place. Conching, high temperature vigorous mixing, forging means. At this stage, the humidity of the mixture is reduced, unwanted odors are removed, volatile acids are removed, agglomeration is separated, particles are coated with oil and the viscosity is adjusted. Conching The chocolate obtained in the stage is homogeneous and the taste of chocolate is getting richer. Thanks to the lecithin added here, the viscosity of the chocolate adjusted and made suitable for molding. As a result too The tempering process (for the chocolate to be shiny and to avoid stains on its surface) The tempered chocolate is poured into molds and frozen.
Turna Yemisli Dolgulu Çikolata Ve Üretim Yöntemi için önerilen bilesimleri (% Kütlece); Kakao karisimi (%35), seker (%36,5), Kakao yagi (% 12), Lesitin (%0,5), turna yemisli süt dolgusu (%16) seklinde olusmaktadir. Suggested Compositions for Cranberry Filled Chocolate And Its Production Method (% by mass); Cocoa mix (35%), sugar (36.5%), Cocoa butter (12%), Lecithin (0.5%) and cranberry milk filling (16%).
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/15111A TR201815111A2 (en) | 2018-10-11 | 2018-10-11 | TURNA NUTS FILLED CHOCOLATE AND PRODUCTION METHOD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/15111A TR201815111A2 (en) | 2018-10-11 | 2018-10-11 | TURNA NUTS FILLED CHOCOLATE AND PRODUCTION METHOD |
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| Publication Number | Publication Date |
|---|---|
| TR201815111A2 true TR201815111A2 (en) | 2018-11-21 |
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| TR2018/15111A TR201815111A2 (en) | 2018-10-11 | 2018-10-11 | TURNA NUTS FILLED CHOCOLATE AND PRODUCTION METHOD |
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| Country | Link |
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| TR (1) | TR201815111A2 (en) |
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