TR201900433A2 - MANUFACTURING METHOD OF MOLASSES - Google Patents
MANUFACTURING METHOD OF MOLASSES Download PDFInfo
- Publication number
- TR201900433A2 TR201900433A2 TR2019/00433A TR201900433A TR201900433A2 TR 201900433 A2 TR201900433 A2 TR 201900433A2 TR 2019/00433 A TR2019/00433 A TR 2019/00433A TR 201900433 A TR201900433 A TR 201900433A TR 201900433 A2 TR201900433 A2 TR 201900433A2
- Authority
- TR
- Turkey
- Prior art keywords
- tangerine
- molasses
- juice
- drying
- boiling
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013379 molasses Nutrition 0.000 title claims abstract description 16
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 8
- 241000282414 Homo sapiens Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000219095 Vitis Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 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
- 235000019463 artificial additive Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000020627 health maintaining nutrition Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010022971 Iron Deficiencies Diseases 0.000 description 1
- 102000008133 Iron-Binding Proteins Human genes 0.000 description 1
- 108010035210 Iron-Binding Proteins Proteins 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000012237 artificial material Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Bu buluş, gıda sektöründe mandalinadan üretim süresi kısaltılmış ve katkı maddesi içermeyecek şekilde sağlıklı tüketilebilir mandalina pekmezi üretim yöntemi ile ilgilidir.This invention is related to the production method of healthy consumable tangerine molasses in the food sector, in a way that the production time is shortened and does not contain additives.
Description
TEKNIK ALAN Bu bulus, gida sektöründe mandalinadan üretim süresi kisaltilmis ve katki maddesi içermeyecek sekilde saglikli tüketilebilir mandalina pekmezi üretim yöntemi ile ilgilidir. TECHNICAL FIELD This invention shortened the production time of tangerine in the food industry and contributed Production of healthy consumable tangerine molasses that does not contain any substances It's about the method.
TEKNIGIN BILINEN DURUMU Insanoglu yeryüzünde bulundugu günden bugüne çesitli ihtiyaçlarini giderme dogrultusunda sürekli bir gelisim süreci içerisindedir. Bu süreç çerçevesinde direkt insan yasam kalitesini etkileyen unsurlardan biri de beslenme ve gida ihtiyacidir. KNOWN STATE OF THE TECHNIQUE Human beings have been trying to meet their various needs since the day they were on earth. It is in a continuous development process accordingly. Within the framework of this process, direct One of the factors affecting the quality of human life is nutrition and food needs.
Insanoglu saglikli beslenme adina doganin sundugu tüm besin maddelerini kullanarak ve yillar içinde gelisen gida sektörünün çalismalariyla bir çok sekilde malzemeleri karistirip farkli üretim yollari kullanarak çok çesitli besin maddeleri üretegelmektedir. In the name of healthy nutrition, human beings consume all the nutrients offered by nature. using and in many ways with the work of the food industry that has developed over the years. a wide variety of nutrients by mixing ingredients and using different production methods It continues to produce.
Insan hayatinin en temel ihtiyaçlarindan biri olan beslenme ihtiyacinin meydana getirdigi talep nedeniyle gida sektörü, üretim alaninda çok genis bir yelpazede etkinlik göstermektedir. Bu baglamda özellikle taleplerin giderilebilmesi ve üretimin hizlandirilabilmesi adina son dönemlerde gida maddelerine yapay katkilarin eklenmesi söz konusu olup bunun sonucu olusan saglik rahatsizliklari vb. problemler dogmaktadir. Dolayisiyla dogal yöntemlerle gida üretimi oldukça talep görmekte ve bu anlamda yeni çalismalarin yapilmasi gerekliligi dogmustur. The need for nutrition, one of the most basic needs of human life, occurs Due to the demand it brings, the food sector covers a wide range of production areas. shows effectiveness. In this context, especially in order to meet the demands and increase the production In order to speed up the use of artificial additives in foodstuffs recently, It is possible to add and health disorders etc. as a result of this. problems arise. Therefore, food production with natural methods is in high demand. and in this sense, the need for new studies has arisen.
Yapay malzemelerin eklenerek üretimi yapilan malzemelerden biri de pekmez üretimidir. Pekmez üretimi dogal ürünlerle baslanmis ancak çesitli üretim kayiplarinin önüne geçilmek için yapay katki maddeleriyle üretilmeye devam etmistir. Pekmez; tatli yiyecek olarak yenilen, kimi meyvelerin, özellikle üzümün, dutun kaynatilarak koyulastirilmis suyu olarak genel anlamda tanimlanmaktadir. One of the materials produced by adding artificial materials is molasses. is the production. Molasses production started with natural products, but various production processes continued. It continues to be produced with artificial additives to prevent losses. has done. Grape molasses; Some fruits, especially grapes, eaten as sweet foods It is generally defined as mulberry juice thickened by boiling.
Besleyici özelligi sayesinde oldukça fazla tercih sebebi olmasinin yaninda çesitlerinin azligi ve dogal üretim sürecindeki zaman kayiplari sebebiyle üretiminde aksakliklar ve eksiklikler bulunmaktadir. In addition to being preferred by many people thanks to its nutritional properties, Due to the scarcity of varieties and time losses in the natural production process There are defects and deficiencies in production.
Ornekle; Mevcut teknikte toprakla (CaC03 lü), 24 saat bekletme süresi söz konusudur. Bu durum zaman kaybini beraberinde getirmektedir. Sicakken ürün kavanozlanmamaktadir. Soguduktan sonra kavanozlanarak vakumlanmaktadir. For example; In the current technique, soil (with CaC03) is subjected to a 24-hour holding period. is the subject. This situation causes loss of time. product while hot It is not jarred. After it cools down, it is jarred and vacuumed.
Diger tekniklerde ise çok fazla toprak katilmaktadir. Ayrica asiri kaynatildigi için meyvelerin özü ölmekte ve tadi bozularak saglik yönünden katkisi sifira inmektedir. In other techniques, too much soil is added. Also because it is overboiled The pulp of the fruits dies, their taste deteriorates and their contribution to health becomes zero. is coming down.
BULUSUN TANIMI Söz konusu bulus, teknigin bilinen durumunda anlatilmis olan dezavantajlari gidermekte ve ihtiyaçlari karsilamaktadir. DESCRIPTION OF THE INVENTION The invention in question has the disadvantages explained in the state of the art. and meets the needs.
Söz konusu bulus, gida sektöründe mandalinadan üretim süresi kisaltilmis ve katki maddesi içermeyecek sekilde saglikli tüketilebilir mandalina pekmezi üretim yöntemi ile ilgilidir. The invention in question was used in the food industry to shorten the production time from tangerines and Production of healthy, consumable tangerine molasses that does not contain additives It's about the method.
Söz konusu bulusta toprakla 24 saat bekletilmemesinden dolayi üretim süresinin kisalmasi saglanmis olup, içerisinde ilave su, seker, kivam arttirici, koruyucu veya akla gelebilecek herhangi bir katki maddesi bulunmamasi, yalnizca fruktoz içermesi ile saglikli bir besin elde edilmektedir. Ürünün sicakken kavanozlanmamasi, 75 santigrat derecede yavas yavas kaynatilmasi ile meyve ve sebzelerin özü, vitamini ve tadi bozulmamaktadir. Mevcut teknige nazaran az miktarda toprak katildigi için saglik açisindan da ek olarak olumlu etki yapmaktadir. Bekleme zamani az oldugundan içerisindeki ürünlerdeki demir vb. vitamin ve minarallerini yitirmemesi saglanmaktadir. Ürünlerin bulundugu kavanozlarin islak ve nemli olmamasi bozulmamasini saglamaktadir. Urün içerigindeki meyveye ait tortunun süzülmesi ürünün uzun süre dayanmasini saglamaktadir. In the invention in question, the production time was reduced due to the fact that the soil was not kept for 24 hours. It is shortened and contains no additional water, sugar, thickener, preservative or No additives imaginable, just fructose It provides a healthy nutrition. While the product is hot Fruits and vegetables should not be jarred, but should be boiled slowly at 75 degrees Celsius. The essence, vitamins and taste of the vegetables are not spoiled. Less than current technology It has an additional positive effect on health as it adds a large amount of soil. is doing. Since the waiting time is short, iron etc. in the products is eliminated. It is ensured that it does not lose its vitamins and minerals. Products available Ensuring that the jars are not wet or damp ensures that they do not deteriorate. Product Filtering the residue of the fruit it contains ensures that the product lasts for a long time. It provides.
Urünün mandalinanin içerdigi tüm vitamin ve mineralleri konsantre biçimde içinde barindirmasinin sagladigi birçok avantaj bulunmaktadir. Ornegin istah problemi olan çocuklarda veya hastalarda, az miktarda ürün alinarak(1 tatli kasigi veya 1 yemek kasigi vb.) immün sistemini korumaya, vücut direncini arttirmaya yardimci olur. Adetlerce mandalinada bulunan vitamin ve minerali tek bir kasikta alabilmek mümkün olmaktadir. The product contains all the vitamins and minerals contained in tangerine in a concentrated form. There are many advantages provided by hosting. For example, appetite problem In children or patients with diabetes, take a small amount of the product (1 teaspoon or 1 teaspoon). tablespoon etc.) helps protect the immune system and increase body resistance. It is possible. Being able to get the vitamins and minerals found in many tangerines in a single spoon. It is possible.
Ayrica demir eksikligi bulunan insanlara üzüm pekmezi tüketmeleri tavsiye edilmektedir. Bilindigi üzere üzüm pekmezinin demir baglama kapasitesini artirmasi amaciyla C vitamini ile birlikte alinmasi onerilir. Urünün üzüm pekmezi ile karistirilarak tüketildigi takdirde kandaki demir oranini ciddi oranlarda arttirmaya yardimci olacagi düsünülmektedir. It is also recommended that people with iron deficiency consume grape molasses. is done. As it is known, the iron binding capacity of grape molasses It is recommended to take it together with vitamin C to increase its strength. Grape molasses of the product If consumed by mixing it with, it can seriously increase the iron level in the blood. It is thought that it will help increase the
BULUSUN AÇIKLAMASI Bu bulus, mandalina pekmezi üretim yöntemi olup, 0 Mandalinanin Öncesinde sirkeli suda yikanmasi ve kurutulmasi, o Mandalinanin turuncu dis kabugunun soyulmasi, o Soyulmus mandalinanin tülbent veya benzeri bir kesenin içinde elle ezilerek suyunun çikarilmasi (Içkabuk karismayacak sekilde), o Tortulardan arindirilmasi 15 kg mandalinadan çikan saf meyve suyuna 50 gr toprak(CaC03li) ilave edilmesi (°/o 0,3 oraninda ), o Toprakli mandalina suyunun tekrar keseden geçirilerek süzülmesi, . Süzülmüs saf mandalina suyunun 75 derecede pekmez kivamina gelene kadar kaynatilmasi, o Pekmezin sogumasi, o Steril, nemsiz ve kuru kavanozlara doldurularak agzinin kapatilmasi ve vakumlanmasi için ters çevrilerek yarim saat derin dondurucuda bekletilmesi veya kavanoz ve kapaginin sicak suda kaynatildiktan sonra kuru ve nemsiz bir sekilde kapatildiktan sonra ters çevrilerek bekletilmesi, Islem adimlarindan olusmasidir. DESCRIPTION OF THE INVENTION This invention is a tangerine molasses production method. 0 Before washing the tangerine in vinegar water and drying it, o Peeling the orange outer peel of the tangerine, o Place the peeled tangerine in cheesecloth or a similar bag by hand. removing the water by crushing (so as not to interfere with the inner shell), o To remove residues, add 50 ml of pure fruit juice from 15 kg of tangerine. Adding grams of soil (CaC03li) (at a rate of 0.3°/o), o Filtering the soiled tangerine juice through the bladder again, . Filtered pure tangerine juice is heated at 75 degrees until it reaches the consistency of molasses. boiling until o Cooling of molasses, o Filling into sterile, moisture-free and dry jars and closing them and Turn it upside down and place it in the deep freezer for half an hour to vacuum. after waiting or boiling the jar and its lid in hot water. After being closed in a dry and moisture-free place, it should be kept upside down, It consists of processing steps.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2019/00433A TR201900433A2 (en) | 2019-01-11 | 2019-01-11 | MANUFACTURING METHOD OF MOLASSES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2019/00433A TR201900433A2 (en) | 2019-01-11 | 2019-01-11 | MANUFACTURING METHOD OF MOLASSES |
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| Publication Number | Publication Date |
|---|---|
| TR201900433A2 true TR201900433A2 (en) | 2019-02-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TR2019/00433A TR201900433A2 (en) | 2019-01-11 | 2019-01-11 | MANUFACTURING METHOD OF MOLASSES |
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| TR (1) | TR201900433A2 (en) |
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- 2019-01-11 TR TR2019/00433A patent/TR201900433A2/en unknown
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