TR202007814A2 - COOKIE WITH PUMPKIN SEED FLOUR AND PRODUCTION METHOD - Google Patents
COOKIE WITH PUMPKIN SEED FLOUR AND PRODUCTION METHODInfo
- Publication number
- TR202007814A2 TR202007814A2 TR2020/07814A TR202007814A TR202007814A2 TR 202007814 A2 TR202007814 A2 TR 202007814A2 TR 2020/07814 A TR2020/07814 A TR 2020/07814A TR 202007814 A TR202007814 A TR 202007814A TR 202007814 A2 TR202007814 A2 TR 202007814A2
- Authority
- TR
- Turkey
- Prior art keywords
- cracker
- dough
- flour
- pumpkin seed
- crackers
- Prior art date
Links
- 241000408747 Lepomis gibbosus Species 0.000 title claims abstract description 59
- 235000020236 pumpkin seed Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
- 235000014510 cooky Nutrition 0.000 title description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 85
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 241000209140 Triticum Species 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 8
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 8
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000654 additive Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 238000007493 shaping process Methods 0.000 claims 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 1
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 description 25
- 230000000996 additive effect Effects 0.000 description 20
- 238000000034 method Methods 0.000 description 18
- 240000001980 Cucurbita pepo Species 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 235000009852 Cucurbita pepo Nutrition 0.000 description 10
- 241000255925 Diptera Species 0.000 description 10
- 238000004904 shortening Methods 0.000 description 10
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 8
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 8
- 230000036541 health Effects 0.000 description 8
- 235000015895 biscuits Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 description 6
- 235000010755 mineral Nutrition 0.000 description 6
- 239000011707 mineral Substances 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000000832 Ayote Nutrition 0.000 description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000003032 molecular docking Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 235000015136 pumpkin Nutrition 0.000 description 4
- 238000006467 substitution reaction Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 235000012495 crackers Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 2
- 241000219122 Cucurbita Species 0.000 description 2
- 241000219104 Cucurbitaceae Species 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 240000000018 Gnetum gnemon Species 0.000 description 2
- 235000008612 Gnetum gnemon Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- VSFYIPJGGXNVQM-UHFFFAOYSA-M azanium sodium hydrogen carbonate Chemical compound [NH4+].[Na+].OC([O-])=O.OC([O-])=O VSFYIPJGGXNVQM-UHFFFAOYSA-M 0.000 description 2
- 230000005189 cardiac health Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000019820 disodium diphosphate Nutrition 0.000 description 2
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 229940073505 ethyl vanillin Drugs 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019211 fat replacer Nutrition 0.000 description 2
- 239000003778 fat substitute Substances 0.000 description 2
- 235000013341 fat substitute Nutrition 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000005304 joining Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- 235000008371 tortilla/corn chips Nutrition 0.000 description 1
Abstract
Buluş; özellikle tüm dünyada sevilerek tüketilen hazır gıda maddesi olan, diğer unlu mamullere kıyasla daha uzun raf ömrüne sahip, doyurucu özelliği fazla olan ve hammadde olarak kavrulmuş Nevşehir Hanım tırnağı, Ürgüp sivrisi ve Edirne çeşidine ait çerezlik kabak çekirdeği unu, buğday unu, yağ, tuz, sodyum bikarbonat, amonyum bikarbonat, maya ve su kullanılarak üretilen, besleyici değeri artırılmış çerezlik kabak çekirdeği unu katkılı kraker ve üretim yöntemi ile alakalıdır.Meet; Nevşehir Hanım nail, which is a ready-made food that is loved and consumed all over the world, has a longer shelf life compared to other bakery products, has a high saturation feature and is roasted as raw material, Ürgüp spikes and Edirne type of pumpkin seed flour, wheat flour, oil, salt, It is related to the production method and the nutritious pumpkin seed flour-added crackers produced by using sodium bicarbonate, ammonium bicarbonate, yeast and water.
Description
TARIFNAME ÇEREZLIK KABAK ÇEKIRDEGI UNU KATKILI KRAKER VE ÜRETIM YÖNTEMI Teknik Alan Bulus, unlu mamuller sektöründe genis ürün yelpazesi ile önemli bir hazir gida maddesi olarak kullanilan; tasinmasi kolay, besleyici, doyurucu, ucuz ve çerezlik kabak çekirdeginden elde edilen kabak çekirdegi unu katkisi kullanilarak fonksiyonel ve besleyici özellikler kazandirilmis olan bir kraker ve bu krakerin üretim yöntemi ile ilgilidir. Önceki Teknik Dünya genelinde bakildiginda aperatif gidalar pazari, hizla büyümeye devam etmektedir. Firinlanmis ürünler, bisküvi, kek, kraker, atistirmaliklar, misir cipsi, enerjisi azaltilmis gibi ürünlerin pazari oldukça genislemistir ve her gün sektöre yeni ürün ve markalar giris yapmaktadir. Bu nedenle günümüzde yeni pazarlar açilmaya, insan sagligini ve ürünün besleyici degerlerini göz önüne alarak farkli ürünler gelistirilmeye baslanmistir. Bu ürünlere son yillarda, diyet lif' ve protein içerigi yüksek bakliyatlardan elde edilen unlar, meyve sebzelerin kurutulmasiyla elde edilen unlar eklenmistir. Sektörde, çölyak hastalari için glutensiz krakerler, bugday ununa tropieal meyve unlarinin katilmasiyla üretilen krakerler, kalp sagligini korumasi için yagi azaltilmis atistirmaliklar, soya unlu bisküvi, bagirsak sorunlari için yulafli kepekli kraker, bisküvi vb. degisik ürünler gelistirilmeye baslanmistir. DESCRIPTION COOKIE PUMPKIN SEED FLOUR ADDITIVE CRACKERS AND PRODUCTION METHOD Technical Area Bulus is an important ready-made food with its wide product range in the bakery products sector. used as a substance; easy to carry, nutritious, satisfying, cheap and nutritious using pumpkin seed flour additive obtained from pumpkin seeds a cracker with functional and nutritious properties and related to the production method. Prior Art The snack foods market continues to grow rapidly worldwide. is doing. Baked goods, biscuits, cakes, crackers, snacks, corn chips, The market of products such as energy-reduced products has expanded considerably and every day new products and brands are entering. Therefore, new markets today Opening up, taking into account human health and the nutritional values of the product, different products are under development. In recent years, dietary fiber and protein have been added to these products. Flours obtained from legumes with high content are obtained by drying fruits and vegetables. flours are added. In the industry, gluten-free crackers for celiac patients, crackers produced by adding tropieal fruit flours to wheat flour, heart low-fat snacks to protect your health, soy flour biscuits, intestines oat bran crackers, biscuits, etc. for their problems. to develop different products has been launched.
Kraker; sekersiz ve mayali veya mayasiz hamurdan yapilan, ince ve gevrek bir ürün olarak tanimlanmaktadir. Diger bir tanimlamaya göre ise kraker; seker ve yag miktari düsük, su miktari yüksek hamurdan üretilen bir unlu mamuldür. Kraker üretiminde, krakerin çesidine göre, degisen miktarlarda un, su, maya veya kimyasal kabartici (amonyum veya sodyum bikarbonat, sodyum asit pirofosfat gibi), bitkisel yag veya shortening, tuz, seker, süt, süt tozu, peynir alti suyu tozu, etil vanilin, gerektiginde sodyum metabisilûit ve proteaz enzimi kullanilmaktadir. Cracker; a thin and crunchy product made from sugar-free and leavened or unleavened dough is defined as. According to another definition, crackers; sugar and oil It is a bakery product produced from dough with a low amount of water and a high amount of water. Cracker in the production of flour, water, yeast or chemical in varying amounts, depending on the type of cracker. leavening agent (such as ammonium or sodium bicarbonate, sodium acid pyrophosphate), herbal fat or shortening, salt, sugar, milk, milk powder, whey powder, ethyl vanillin, sodium metabisilûit and protease enzyme are used when necessary.
Ancak; önceki teknikte yer alan krakerlerde çok fazla gida katkisi maddesi, tuz ve yag kullanimina rastlanmistir. Ayrica kraker içerisinde kabak çekirdegi unu kullanilmadigindan; lif kaynagi, iyi bir protein, esansiyel yag asidi kaynagi, inineral ve antioksidan yer alinamaktadir. Bu da insanlarin saglikli ürün yememesine neden olmaktadir. However; too many food additives, salt and oil usage has been found. Also, pumpkin seed flour in crackers not used; fiber source, good protein, essential fatty acid source, inineral and antioxidant. This causes people not to eat healthy products. is happening.
Teknikte kraker ve kraker yöntemleri ile ilgili çesitli çalismalar yapilmistir. Various studies have been carried out on crackers and cracker methods in the technique.
Teknigin bilinen durumunda yer alan “Nutritional and sensory quality of cookies supplemented with defatted puinpkin (Cucurbita pepo) seed Ilour” baslikli yayinda; kabak (Cucurbita pepo) tohumu yagsiz un haline getirilmesinden bahsedilmektedir. “Nutritional and sensory quality of cookies, which are in the state of the art supplemented with defatted puinpkin (Cucurbita pepo) seed Ilour”; It is mentioned that pumpkin (Cucurbita pepo) seeds are turned into fat-free flour.
Unun bugday unu ile karistirilmasi ile potansiyel olarak çerez üretiminde kullanilabileceginden bahsedilmektedir. kabak çekirdegi gibi çok faydali olan bir gidayi reçel yapiminda kullanarak tüketimini yayginlastirmak ve tüketicilerin saglik bakimindan faydali bir ürün tüketinesini saglamak ve gida sanayinde reçel çesitliligini artirmak için gelistirilmis kabak çekirdegi reçeli ve üretim yönteminden bahsedilmektedir. Potentially in the production of cookies by mixing flour with wheat flour. mentioned that it can be used. using a very useful food such as pumpkin seeds in making jam to expand its consumption and to create a product that is beneficial for the health of consumers. Developed to ensure consumption and increase the variety of jam in the food industry. Pumpkin seed jam and production method are mentioned.
Teknigin bilinen durumunda yer alan 2017/22136 nuinarali patent dokümaninda; gida sektöründe kabugundan ayrilmis ve çekilmis bal kabagi, çekirdegi ve balin homojen bir sekilde karistirilmasi ile elde edilen sürülebilen ve isirilabilen atistirrnalik olarak tüketilebilen balli kabak çekirdegi ezmesi ve üretiminden bahsedilmektedir. In the patent document 2017/22136 nuinarali, which is in the state of the art; In the food industry, dehulled and ground pumpkin, seeds and honey spreadable and biteable, obtained by mixing homogeneously from pumpkin seed paste with honey and its production, which can be consumed as a snack is mentioned.
Teknigin bilinen durumunda yer alan 2018/ l 1025 nuinarali patent dokümaninda; gidalari farkli formlarda formülize ederek ürün çesidini arttirmak ve restorancilik kabartici (amonyum veya sodyum bikarbonat, sodyum asit pirofosfat gibi), bitkisel yag veya shortening, tuz, seker, süt, süt tozu, peynir alti suyu tozu, etil vanilin, gerektiginde sodyum metabisilûit ve proteaz enzimi kullanilmaktadir. In the patent document 2018/ l 1025 nuinarali, which is in the state of the art; To increase the product variety by formulating foods in different forms and to increase the leavening agent (such as ammonium or sodium bicarbonate, sodium acid pyrophosphate), herbal fat or shortening, salt, sugar, milk, milk powder, whey powder, ethyl vanillin, sodium metabisilûit and protease enzyme are used when necessary.
Ancak; önceki teknikte yer alan krakerlerde çok fazla gida katkisi maddesi, tuz ve yag kullanimina rastlanmistir. Ayrica kraker içerisinde kabak çekirdegi unu kullanilmadigindan; lif kaynagi, iyi bir protein, esansiyel yag asidi kaynagi, inineral ve antioksidan yer alinamaktadir. Bu da insanlarin saglikli ürün yememesine neden olmaktadir. However; too many food additives, salt and oil usage has been found. Also, pumpkin seed flour in crackers not used; fiber source, good protein, essential fatty acid source, inineral and antioxidant. This causes people not to eat healthy products. is happening.
Teknikte kraker ve kraker yöntemleri ile ilgili çesitli çalismalar yapilmistir. Various studies have been carried out on crackers and cracker methods in the technique.
Teknigin bilinen durumunda yer alan “Nutritional and sensory quality of cookies supplemented with defatted puinpkin (Cucurbita pepo) seed Ilour” baslikli yayinda; kabak (Cucurbita pepo) tohumu yagsiz un haline getirilmesinden bahsedilmektedir. “Nutritional and sensory quality of cookies, which are in the state of the art supplemented with defatted puinpkin (Cucurbita pepo) seed Ilour”; It is mentioned that pumpkin (Cucurbita pepo) seeds are turned into fat-free flour.
Unun bugday unu ile karistirilmasi ile potansiyel olarak çerez üretiminde kullanilabileceginden bahsedilmektedir. kabak çekirdegi gibi çok faydali olan bir gidayi reçel yapiminda kullanarak tüketimini yayginlastirmak ve tüketicilerin saglik bakimindan faydali bir ürün tüketinesini saglamak ve gida sanayinde reçel çesitliligini artirmak için gelistirilmis kabak çekirdegi reçeli ve üretim yönteminden bahsedilmektedir. Potentially in the production of cookies by mixing flour with wheat flour. mentioned that it can be used. using a very useful food such as pumpkin seeds in making jam to expand its consumption and to create a product that is beneficial for the health of consumers. Developed to ensure consumption and increase the variety of jam in the food industry. Pumpkin seed jam and production method are mentioned.
Teknigin bilinen durumunda yer alan 2017/22136 nuinarali patent dokümaninda; gida sektöründe kabugundan ayrilmis ve çekilmis bal kabagi, çekirdegi ve balin homojen bir sekilde karistirilmasi ile elde edilen sürülebilen ve isirilabilen atistirrnalik olarak tüketilebilen balli kabak çekirdegi ezmesi ve üretiminden bahsedilmektedir. In the patent document 2017/22136 nuinarali, which is in the state of the art; In the food industry, dehulled and ground pumpkin, seeds and honey spreadable and biteable, obtained by mixing homogeneously from pumpkin seed paste with honey and its production, which can be consumed as a snack is mentioned.
Teknigin bilinen durumunda yer alan 2018/ l 1025 nuinarali patent dokümaninda; gidalari farkli formlarda formülize ederek ürün çesidini arttirmak ve restorancilik alaninda yeni servis ve tat amaçli ürünler olusturmakla amaciyla üretilmis olan porçini mantarli kraker ve üretim yönteminden bahsedilmektedir. In the patent document 2018/ l 1025 nuinarali, which is in the state of the art; To increase the product variety by formulating foods in different forms and to increase the produced for the purpose of creating new service and taste products in the field. crackers with porcini mushrooms and the production method are mentioned.
Teknikte var olan kraker ve üretim yöntemleri incelendiginde; ferineiite zamaninin uzun olmasi nedeniyle içerisindeki aroma tatlarinin degismeyeeegi, yeterli kadar mineral ve lif oranina sahip, yeni bir kraker ve bu krakerin üretim yönteminin Yukarida anilan, krakerler ve kabak çekirdegi ile ilgili patentler, kabak çekirdegi unu katkili krakerler ile alakali degildir. Krakerlerin fonksiyonel Özelliklerini arttirmak amaçli bazi firmalar meyve, sebze ve tahil katkili degisik çesitler üretmislerdir. Sektörde, çölyak hastalari için glutensiz krakerler, bugday ununa tropical meyve unlarinin katilmasiyla üretilen krakerler, kalp sagligini korumasi için yagi azaltilmis atistirmaliklar, soya unlu bisküvi, bagirsak sorunlari için yulafli kepekli kraker, bisküvi vb. degisik ürünler gelistirilmeye baslanmistir. Ancak henüz kuruyemis olarak tüketilen Nevsehir hanim tirnagi, Ürgüp sivrisi ve Edirne çesidine ait kavrulmus çerezlik kabak çekirdeklerinin ögütülüp, 60 mesh çapli elekten geçirilip un haline getirilip elde edilen kabak çekirdegi unu ile kraker üretimi yapilmamistir. When crackers and production methods available in the technique are examined; of ferineite time Since it is long, the aroma flavors in it do not change, it is enough A new cracker with mineral and fiber ratio and the production method of this cracker The above-mentioned patents relating to crackers and pumpkin seeds, pumpkin seeds It is not related to flour-added crackers. Functional Characteristics of Crackers Some companies aim to increase fruit, vegetable and grain additive different varieties. they produced. In the industry, gluten-free crackers for celiac patients, wheat flour Crackers produced with the addition of tropical fruit flours, protecting heart health Reduced-fat snacks for snacks, soy flour biscuits, oatmeal for intestinal problems wholemeal crackers, biscuits, etc. different products have been started to be developed. However, yet Nevsehir lady nail, Urgup mosquito and Edirne variety, which is consumed as nuts Roasted pumpkin seeds are ground and passed through a 60 mesh sieve. Production of crackers with pumpkin seed flour obtained by passing it into flour not done.
Bulusun Amaçlari Bu bulusun amaci, antioksidan kapasitesi, mineral madde içerigi, diyet lif orani, organik asit ve doymamis yag asidi içerigi yüksek bir kraker ve bu krakerin üretim yönteminin gerçeklestirilmesidir. Objectives of the Invention The aim of this invention is antioxidant capacity, mineral content, dietary fiber ratio, a cracker with high organic acid and unsaturated fatty acid content and the production of this cracker implementation of the method.
Bu bulusun bir baska amaci, makro ve mikro bilesenler nedeni ile saglik üzerine olumlu etkilerinin oldugu tespit edilen çerezlik kabak çekirdegi unu kullanilarak saglikli atistirmalik bir kraker ve bu krakerin üretim yönteminin gerçeklestirilmesidir. alaninda yeni servis ve tat amaçli ürünler olusturmakla amaciyla üretilmis olan porçini mantarli kraker ve üretim yönteminden bahsedilmektedir. Another aim of this invention is to focus on health because of macro and micro components. using pumpkin seed flour, which was found to have positive effects. a healthy snack cracker and the production method of this cracker is realization. produced for the purpose of creating new service and taste products in the field. crackers with porcini mushrooms and the production method are mentioned.
Teknikte var olan kraker ve üretim yöntemleri incelendiginde; ferineiite zamaninin uzun olmasi nedeniyle içerisindeki aroma tatlarinin degismeyeeegi, yeterli kadar mineral ve lif oranina sahip, yeni bir kraker ve bu krakerin üretim yönteminin Yukarida anilan, krakerler ve kabak çekirdegi ile ilgili patentler, kabak çekirdegi unu katkili krakerler ile alakali degildir. Krakerlerin fonksiyonel Özelliklerini arttirmak amaçli bazi firmalar meyve, sebze ve tahil katkili degisik çesitler üretmislerdir. Sektörde, çölyak hastalari için glutensiz krakerler, bugday ununa tropical meyve unlarinin katilmasiyla üretilen krakerler, kalp sagligini korumasi için yagi azaltilmis atistirmaliklar, soya unlu bisküvi, bagirsak sorunlari için yulafli kepekli kraker, bisküvi vb. degisik ürünler gelistirilmeye baslanmistir. Ancak henüz kuruyemis olarak tüketilen Nevsehir hanim tirnagi, Ürgüp sivrisi ve Edirne çesidine ait kavrulmus çerezlik kabak çekirdeklerinin ögütülüp, 60 mesh çapli elekten geçirilip un haline getirilip elde edilen kabak çekirdegi unu ile kraker üretimi yapilmamistir. When crackers and production methods available in the technique are examined; of ferineite time Since it is long, the aroma flavors in it do not change, it is enough A new cracker with mineral and fiber ratio and the production method of this cracker The above-mentioned patents relating to crackers and pumpkin seeds, pumpkin seeds It is not related to flour-added crackers. Functional Characteristics of Crackers Some companies aim to increase fruit, vegetable and grain additive different varieties. they produced. In the industry, gluten-free crackers for celiac patients, wheat flour Crackers produced with the addition of tropical fruit flours, protecting heart health Reduced-fat snacks for snacks, soy flour biscuits, oatmeal for intestinal problems wholemeal crackers, biscuits, etc. different products have been started to be developed. However, yet Nevsehir lady nail, Urgup mosquito and Edirne variety, which is consumed as nuts Roasted pumpkin seeds are ground and passed through a 60 mesh sieve. Production of crackers with pumpkin seed flour obtained by passing it into flour not done.
Bulusun Amaçlari Bu bulusun amaci, antioksidan kapasitesi, mineral madde içerigi, diyet lif orani, organik asit ve doymamis yag asidi içerigi yüksek bir kraker ve bu krakerin üretim yönteminin gerçeklestirilmesidir. Objectives of the Invention The aim of this invention is antioxidant capacity, mineral content, dietary fiber ratio, a cracker with high organic acid and unsaturated fatty acid content and the production of this cracker implementation of the method.
Bu bulusun bir baska amaci, makro ve mikro bilesenler nedeni ile saglik üzerine olumlu etkilerinin oldugu tespit edilen çerezlik kabak çekirdegi unu kullanilarak saglikli atistirmalik bir kraker ve bu krakerin üretim yönteminin gerçeklestirilmesidir. Another aim of this invention is to focus on health because of macro and micro components. using pumpkin seed flour, which was found to have positive effects. a healthy snack cracker and the production method of this cracker is realization.
Bu bulusun baska bir amaci, Cucurbitaceae familyasindan, Cucurbita cinsi yazlik kabak (Cucurbita pepo L.), önemli ekonomik ve besleyici degeri olan bir sebzedir. Another object of the present invention is to provide cottage cheese, Cucurbita genus, of the family Cucurbitaceae. Zucchini (Cucurbita pepo L.) is a vegetable with important economic and nutritional value.
Kabak çekirdegi, yüksek miktarda protein, mineral ve vitamin, diyet lif, organik yag asitleri, antioksidan ve fenolik bilesik içerigine sahiptir. Ülkemizde siklikla çerez olarak kullanilan gida sanayinde kullanimi kisitli olan çerezlik kabak çekirdegi degerlendirilerek, dogal ve fonksiyonel gida katki maddesi olarak ilgili alanlarda kullanilmasi için, yukarida bahsedilenlerden yola çikarak, krakerin besin degerinin ve saglik açisindan özelliklerinin arttirilinasi amaciyla çerezlik kabak çekirdegi unu katkili kraker üretiminin gerçeklestirilmesidir. Pumpkin seeds, high amount of protein, minerals and vitamins, dietary fiber, organic It contains fatty acids, antioxidants and phenolic compounds. frequently in our country zucchini for snacks, which has limited use in the food industry, which is used as a snack. By evaluating its core, it is related to natural and functional food additives. Based on the above-mentioned, crackers must be used in food areas. Zucchini for snacks in order to increase its value and health properties. It is the realization of cracker production with kernel flour additive.
Bulusun bir baska amaci, çerezlik kabak çekirdegi unu katkili kraker çesidinin üretilmesi ile hizli nüfus artisiyla beraber ortaya çikan beslenme sorunlari karsisinda, besleyici ve saglik açisindan faydali bir ürün elde edilerek ürün çesitliligine katki saglanmasi düsünülmüstür. Bunlara ilave olarak, kisitli olarak degerlendirilen, fonksiyonel özelliklere sahip yeni bir gida katkisinin sektöre kazandirilmasi ile gida sanayinde rekabetin, tarimda çesitliligin ve ihracat potansiyelinin arttirilmasi hedeflenmistir. Another aim of the invention is to produce the cracker variety with pumpkin seed flour additive for snacks. nutrition problems that arise with rapid population growth On the other hand, by obtaining a nutritious and beneficial product in terms of health, the product It is thought to contribute to its diversity. In addition, as a limited of a new food additive with functional properties evaluated competition in the food industry, diversity in agriculture and export aimed at increasing its potential.
Bulusun bir baska amaci, krakerlere farkli bir lezzet ve aroma kazandirilmasini saglamak ve fonksiyonel inovatif bir kraker çesidi elde etmektir. Another object of the invention is to impart a different flavor and aroma to crackers. and to obtain a functional and innovative cracker variety.
Bu bulusun bir baska amaci, fermante zamanini kisa tutarak aroma ve tadinda degisiklik olmayan bir kraker ve bu krakerin üretim yönteminin gerçeklestirilmesidir. Another aim of this invention is to keep the fermentation time short and to improve the aroma and taste. an unchanged cracker and the production method of this cracker is realization.
Bulusun Ayrintili Açiklamasi Bulus konusu kraker içerisinde yer alan maddeler asagida tek tek siralanmistir. 1 . Bugday unu 2. Kabak çekirdegi unu Bu bulusun baska bir amaci, Cucurbitaceae familyasindan, Cucurbita cinsi yazlik kabak (Cucurbita pepo L.), önemli ekonomik ve besleyici degeri olan bir sebzedir. Detailed Description of the Invention The ingredients in the cracker, which is the subject of the invention, are listed below one by one. one . Wheat flour 2. Pumpkin Seed Flour Another object of the present invention is to provide cottage cheese, Cucurbita genus, of the family Cucurbitaceae. Zucchini (Cucurbita pepo L.) is a vegetable with important economic and nutritional value.
Kabak çekirdegi, yüksek miktarda protein, mineral ve vitamin, diyet lif, organik yag asitleri, antioksidan ve fenolik bilesik içerigine sahiptir. Ülkemizde siklikla çerez olarak kullanilan gida sanayinde kullanimi kisitli olan çerezlik kabak çekirdegi degerlendirilerek, dogal ve fonksiyonel gida katki maddesi olarak ilgili alanlarda kullanilmasi için, yukarida bahsedilenlerden yola çikarak, krakerin besin degerinin ve saglik açisindan özelliklerinin arttirilinasi amaciyla çerezlik kabak çekirdegi unu katkili kraker üretiminin gerçeklestirilmesidir. Pumpkin seeds, high amount of protein, minerals and vitamins, dietary fiber, organic It contains fatty acids, antioxidants and phenolic compounds. frequently in our country zucchini for snacks, which has limited use in the food industry, which is used as a snack. By evaluating its core, it is related to natural and functional food additives. Based on the above-mentioned, crackers must be used in food areas. Zucchini for snacks in order to increase its value and health properties. It is the realization of cracker production with kernel flour additive.
Bulusun bir baska amaci, çerezlik kabak çekirdegi unu katkili kraker çesidinin üretilmesi ile hizli nüfus artisiyla beraber ortaya çikan beslenme sorunlari karsisinda, besleyici ve saglik açisindan faydali bir ürün elde edilerek ürün çesitliligine katki saglanmasi düsünülmüstür. Bunlara ilave olarak, kisitli olarak degerlendirilen, fonksiyonel özelliklere sahip yeni bir gida katkisinin sektöre kazandirilmasi ile gida sanayinde rekabetin, tarimda çesitliligin ve ihracat potansiyelinin arttirilmasi hedeflenmistir. Another aim of the invention is to produce the cracker variety with pumpkin seed flour additive for snacks. nutrition problems that arise with rapid population growth On the other hand, by obtaining a nutritious and beneficial product in terms of health, the product It is thought to contribute to its diversity. In addition, as a limited of a new food additive with functional properties evaluated competition in the food industry, diversity in agriculture and export aimed at increasing its potential.
Bulusun bir baska amaci, krakerlere farkli bir lezzet ve aroma kazandirilmasini saglamak ve fonksiyonel inovatif bir kraker çesidi elde etmektir. Another object of the invention is to impart a different flavor and aroma to crackers. and to obtain a functional and innovative cracker variety.
Bu bulusun bir baska amaci, fermante zamanini kisa tutarak aroma ve tadinda degisiklik olmayan bir kraker ve bu krakerin üretim yönteminin gerçeklestirilmesidir. Another aim of this invention is to keep the fermentation time short and to improve the aroma and taste. an unchanged cracker and the production method of this cracker is realization.
Bulusun Ayrintili Açiklamasi Bulus konusu kraker içerisinde yer alan maddeler asagida tek tek siralanmistir. 1 . Bugday unu 2. Kabak çekirdegi unu Yag (Shortening) Sodyum bikarbonat Amonyum bikarbonat Bulus konusu yöntem kraker yöntemi; çekirdeginin kavrulmasi, daha sonra kahve degirmeni ve mutfak robotunda çekirdegin ögütülüp, 60 mesh çapli elekten geçirilmesi ve kavrulmus çerezlik kabak çekirdegi unu elde edilmesi, Nevsehir hanim timagi, Ürgüp sivrisi ve Edirne çesidine ait kavrulmus kabak çekirdeklerinden elde edilen unlar, bugday unu ile yer degistirme esasina göre ve analizler sonucu elde edilen tuz, yag miktarlari ve BU: KÇU un karisiinlarinin farinograf analizi sonucunda su kaldirma oranlarina göre kraker formülasyonlarmm elde edilmesi, Bugday ununa % 1-40 (w/w) ikame oraninda Nevsehir hanim tirnagi, Ürgüp sivrisi ve Edirne çesidine ait kavrulmus çerezlik kabak çekirdegi unu, % 0.5 sodyum bikarbonat, % 2 amonyum bikarbonat ve % 0-1.25 tuz (% 20 ve üstünde katki oraninda ilave tuz yoktur) bilesenlerinin bir kapta karistirilmasi, su (farinograf öne denemeleri ile belirlenen oranda 100 g un karisimi için yag, %10 KÇ U katkili krakerde %9 yag, %20 KÇU katkili krakerde %5 yag, %30 KÇ U katkili krakera'e %1 yag, %40 katkili kraker yag içermez - KÇU yag ikame edici özellikte) ayri bir kapta 120 saniye karistirilarak karisima eklenmesi, Yag (Shortening) Sodyum bikarbonat Amonyum bikarbonat Bulus konusu yöntem kraker yöntemi; çekirdeginin kavrulmasi, daha sonra kahve degirmeni ve mutfak robotunda çekirdegin ögütülüp, 60 mesh çapli elekten geçirilmesi ve kavrulmus çerezlik kabak çekirdegi unu elde edilmesi, Nevsehir hanim timagi, Ürgüp sivrisi ve Edirne çesidine ait kavrulmus kabak çekirdeklerinden elde edilen unlar, bugday unu ile yer degistirme esasina göre ve analizler sonucu elde edilen tuz, yag miktarlari ve BU: KÇU un karisiinlarinin farinograf analizi sonucunda su kaldirma oranlarina göre kraker formülasyonlarmm elde edilmesi, Bugday ununa % 1-40 (w/w) ikame oraninda Nevsehir hanim tirnagi, Ürgüp sivrisi ve Edirne çesidine ait kavrulmus çerezlik kabak çekirdegi unu, % 0.5 sodyum bikarbonat, % 2 amonyum bikarbonat ve % 0-1.25 tuz (% 20 ve üstünde katki oraninda ilave tuz yoktur) bilesenlerinin bir kapta karistirilmasi, su (farinograf öne denemeleri ile belirlenen oranda 100 g un karisimi için yag, %10 KÇ U katkili krakerde %9 yag, %20 KÇU katkili krakerde %5 yag, %30 KÇ U katkili krakera'e %1 yag, %40 katkili kraker yag içermez - KÇU yag ikame edici özellikte) ayri bir kapta 120 saniye karistirilarak karisima eklenmesi, - karisimin yogurma makinesinde 4 dakika yogurulmasi ile kraker hamurunun hazirlanmasi, - kraker hamurlarinin fermantasyon kabinine alinarak %70-80 bagil nemde, °C”de 2 saat süre ile fermente edilmesi, - hamurun istenilen incelige gelmesi için 2 silindirli inceltioi silindir makinasindan geçirilerek inceltilmesi, - hamurun igneli kalip (docking islemi) ile sekil verilerek 1 kez ileri 1 kez geri geçirilmesi, - daha sonra hamurun kesilmesi ve kraker katmanlarinin birlestirilmesi, - hamurun 5.0 X 5.0 cm uzunlukta olarak kesilmesi, - hazirlanan hamurlarin 180 OC7deki firinda 6-7 dakika pisirilmesi ve krakerin elde edilmesi adimlarini içermektedir. kavrulmus olan Nevsehir hanim tirnagi, Ürgüp sivrisi ve Edirne çesidine ait çerezlik kabak çekirdeginin (Cucurbita pepo L.) kabuklari ile ögütülüp, 60 mesh çapli elekten elendikten sonra elde edilen çerezlik kabak çekirdegi unu (KÇU) katkisi içermektedir. Elde edilen kabak çekirdegi un örnekleri kullanilincaya kadar cam kavanoz içerisinde buzdolabi kosullarinda (0/+4°C) muhafaza edilmektedir. Detailed Description of the Invention The ingredients in the cracker, which is the subject of the invention, are listed below one by one. one . Wheat flour 2. Pumpkin Seed Flour Yag (Shortening) Sodium bicarbonate ammonium bicarbonate The method of the invention is the cracker method; roasting the core, Then, the beans are ground in a coffee grinder and food processor, 60 mesh sieve and roasted pumpkin seed flour obtaining, Nevsehir hanim timag, Urgup mosquito and roasted meat belonging to Edirne variety flour obtained from pumpkin seeds, replacing with wheat flour the amount of salt and oil obtained on the basis of and as a result of the analyzes and BU: KÇU According to the water removal rates of flour mixtures as a result of farinograph analysis obtaining cracker formulations, 1-40% (w/w) substitution rate for wheat flour, Nevşehir Hanim Nail, Ürgüp mosquito and roasted pumpkin seed flour of Edirne variety, 0.5% sodium bicarbonate, 2% ammonium bicarbonate and 0-1.25% salt (20% and there is no added salt at the rate of additive on top of it) components in a bowl mixing, water (for 100 g flour mixture at the rate determined by farinograph preliminary trials fat, 9% fat in crackers with 10% KÇU added, 5% fat in crackers with 20% KÇU oil, 30% KÇ U added cracker, 1% oil, 40% cracker oil free - KÇU is an oil replacer) by mixing for 120 seconds in a separate bowl. adding to the mix, Yag (Shortening) Sodium bicarbonate ammonium bicarbonate The method of the invention is the cracker method; roasting the core, Then, the beans are ground in a coffee grinder and food processor, 60 mesh sieve and roasted pumpkin seed flour obtaining, Nevsehir hanim timag, Urgup mosquito and roasted meat belonging to Edirne variety flour obtained from pumpkin seeds, replacing with wheat flour the amount of salt and oil obtained on the basis of and as a result of the analyzes and BU: KÇU According to the water removal rates of flour mixtures as a result of farinograph analysis obtaining cracker formulations, 1-40% (w/w) substitution rate for wheat flour, Nevşehir Hanim Nail, Ürgüp mosquito and roasted pumpkin seed flour of Edirne variety, 0.5% sodium bicarbonate, 2% ammonium bicarbonate and 0-1.25% salt (20% and there is no added salt at the rate of additive on top of it) components in a bowl mixing, water (for 100 g flour mixture at the rate determined by farinograph preliminary trials fat, 9% fat in crackers with 10% KÇU added, 5% fat in crackers with 20% KÇU oil, 30% KÇ U added cracker, 1% oil, 40% cracker oil free - KÇU is an oil replacer) by mixing for 120 seconds in a separate bowl. adding to the mix, - crackers by kneading the mixture in a kneading machine for 4 minutes dough preparation, - taking the cracker dough into the fermentation cabinet at 70-80% relative humidity, Fermenting at °C for 2 hours, - 2-roll thinning roller to reach the desired thickness of the dough thinning by passing through the machine, - the dough is shaped with a needle mold (docking process) 1 time forward 1 time pass back, - then cutting the dough and joining the cracker layers, - cutting the dough into 5.0 X 5.0 cm lengths, - Cooking the prepared dough in the oven at 180 OC for 6-7 minutes and crackers obtaining contains the steps. Roasted Nevsehir lady nail, Urgup mosquito and Edirne type snack food It is ground with the shells of pumpkin seeds (Cucurbita pepo L.), 60 mesh diameter. Additive of pumpkin seed flour (KÇU) for snack obtained after sifting through a sieve contains. The obtained pumpkin seed flour samples were kept in glass until used. It is stored in a jar under refrigerator conditions (0/+4°C).
Kraker üretiminde tek asamali fermantasyon metodu modifiye edilerek uygulanir. In cracker production, the single-stage fermentation method is modified and applied.
Kabak çekirdegi unu sirasiyla kendi agirliginin; farkli ikame oranlarinda kabak çekirdegi (Cucurbita pepo L.) unlari ile yer degistirilerek kullanilir. Katki orani arttikça kullanilan yag (shortening) miktari azaltilmistir. Kullanilan yag miktari katkisi yag ikame edici özelligindedir. Pumpkin seed flour by its own weight, respectively; zucchini in different ratios of substitution seeds (Cucurbita pepo L.) are used by replacing them with flour. Contribution rate As it increases, the amount of oil (shortening) used is reduced. The amount of oil used The additive is a fat replacer.
Bulus konusu kraker üretiminde belirtilen kuru bilesenler (kabak çekirdegi unu ve bugday unu karisimi) ve sodyum bikarbonat, amonyum bikarbonat ve tuz bir kapta - karisimin yogurma makinesinde 4 dakika yogurulmasi ile kraker hamurunun hazirlanmasi, - kraker hamurlarinin fermantasyon kabinine alinarak %70-80 bagil nemde, °C”de 2 saat süre ile fermente edilmesi, - hamurun istenilen incelige gelmesi için 2 silindirli inceltioi silindir makinasindan geçirilerek inceltilmesi, - hamurun igneli kalip (docking islemi) ile sekil verilerek 1 kez ileri 1 kez geri geçirilmesi, - daha sonra hamurun kesilmesi ve kraker katmanlarinin birlestirilmesi, - hamurun 5.0 X 5.0 cm uzunlukta olarak kesilmesi, - hazirlanan hamurlarin 180 OC7deki firinda 6-7 dakika pisirilmesi ve krakerin elde edilmesi adimlarini içermektedir. kavrulmus olan Nevsehir hanim tirnagi, Ürgüp sivrisi ve Edirne çesidine ait çerezlik kabak çekirdeginin (Cucurbita pepo L.) kabuklari ile ögütülüp, 60 mesh çapli elekten elendikten sonra elde edilen çerezlik kabak çekirdegi unu (KÇU) katkisi içermektedir. Elde edilen kabak çekirdegi un örnekleri kullanilincaya kadar cam kavanoz içerisinde buzdolabi kosullarinda (0/+4°C) muhafaza edilmektedir. Dry ingredients specified in the cracker production (pumpkin seed flour and wheat flour mix) and sodium bicarbonate, ammonium bicarbonate and salt in a bowl - crackers by kneading the mixture in a kneading machine for 4 minutes dough preparation, - taking the cracker dough into the fermentation cabinet at 70-80% relative humidity, Fermenting at °C for 2 hours, - 2-roll thinning roller to reach the desired thickness of the dough thinning by passing through the machine, - the dough is shaped with a needle mold (docking process) 1 time forward 1 time pass back, - then cutting the dough and joining the cracker layers, - cutting the dough into 5.0 X 5.0 cm lengths, - Cooking the prepared dough in the oven at 180 OC for 6-7 minutes and crackers obtaining contains the steps. Roasted Nevsehir lady nail, Urgup mosquito and Edirne type snack food It is ground with the shells of pumpkin seeds (Cucurbita pepo L.), 60 mesh diameter. Additive of pumpkin seed flour (KÇU) for snack obtained after sifting through a sieve contains. The obtained pumpkin seed flour samples were kept in glass until used. It is stored in a jar under refrigerator conditions (0/+4°C).
Kraker üretiminde tek asamali fermantasyon metodu modifiye edilerek uygulanir. In cracker production, the single-stage fermentation method is modified and applied.
Kabak çekirdegi unu sirasiyla kendi agirliginin; farkli ikame oranlarinda kabak çekirdegi (Cucurbita pepo L.) unlari ile yer degistirilerek kullanilir. Katki orani arttikça kullanilan yag (shortening) miktari azaltilmistir. Kullanilan yag miktari katkisi yag ikame edici özelligindedir. Pumpkin seed flour by its own weight, respectively; zucchini in different ratios of substitution seeds (Cucurbita pepo L.) are used by replacing them with flour. Contribution rate As it increases, the amount of oil (shortening) used is reduced. The amount of oil used The additive is a fat replacer.
Bulus konusu kraker üretiminde belirtilen kuru bilesenler (kabak çekirdegi unu ve bugday unu karisimi) ve sodyum bikarbonat, amonyum bikarbonat ve tuz bir kapta homojen bir sekilde 30 saniye boyunda karistirilir. Yag (shortening) ve su bir kapta karistirilarak karisima eklenip, 120 saniye karistirilir. Spatül yardimiyla kapin çeperlerine yapisan hamur parçalari siyrilir. Suyun bir kismi yas mayayi aktivite etmek için kullanilir. 4 dakika süre ile yogurma makinasinda yogrularak kraker hamurlari hazirlanir. Kraker hamurlari, fermentasyon kabinine alinarak 0/0 70-80 bagi] nemde, 35 oC°de 2 saat ferrnente edilir. Süre sonunda hamur, istenen incelige gelmesi amaciyla farkli araliklara ayarlanan 2 silindir içeren cihazdan l”er kez istenilen incelige gelmesi için geçirilir. Son seklin verilmesi ainaciyla silindirden geçirilen hamur, “docking” isleminin yapilacagi kalip üzerine serilip ve oklava ile üzerinden 1 kez ileri 1 kez geri geçilerek hamurun kesilmesi ve kraker katmanlarinin birlesmesi saglanir. Bu kalipta 50-50 cm boyutlarinda kraker hamurlari kesilir. Hazirlanan krakerler, 180 °C” deki firinda 6-7 dakika süre ile Bulus konusu kraker üretim yönteminde; normal un yerine düsük glüten içerikli krakerlik bugday unu (Bayraktar tülü) katkili krakerlerde kullanilabilir. Bugday unu sirasiyla kendi agirliginin; % 1-40 ikame oranlarinda Nevsehir hanim tirnagi, Ürgüp sivrisi ve Edirne çesidine ait kavrulmus kabak çekirdegi unlari ile yer degistirilerek un ikame edici olarak kullanilabilir. Dry ingredients specified in the cracker production (pumpkin seed flour and wheat flour mix) and sodium bicarbonate, ammonium bicarbonate and salt in a bowl It is mixed homogeneously for 30 seconds. Yag (shortening) and water in a bowl It is added to the mixture by mixing and mixed for 120 seconds. Grab with the help of spatula The pieces of dough sticking to the walls are peeled off. Part of the water is the yeast activity. used to do. Crackers kneaded in a kneading machine for 4 minutes. dough is prepared. Cracker dough is taken to the fermentation cabinet 0/0 70-80 Bagu] is fermented at 35 °C for 2 hours in humidity. At the end of the time, the dough reaches the desired thickness. 1” each time from the device containing 2 cylinders adjusted to different intervals in order to It is passed to reach the desired thinness. from the cylinder in order to give it its final shape. The passed dough is laid on the mold where the “docking” process will be done and with a rolling pin. cutting the dough by going forward 1 time and back over the cracker layers are combined. 50-50 cm crackers in this mold the dough is cut. Prepared crackers are baked in the oven at 180 °C for 6-7 minutes. In the cracker production method, which is the subject of the invention; low gluten content instead of regular flour It can be used in crackers with cracker wheat flour (Bayraktar tulle). Wheat of its own weight, respectively; Nevsehir lady nail at 1-40% replacement rates, Served with Ürgüp mosquito and roasted pumpkin seed flours of Edirne variety. It can be used as a flour substitute.
Bulus konusu kraker üretim yönteminde kabak çekirdegi unu örneklerinde ortalama kontrol örneginde (KÇU katkisi içermeyen) %13 iken katki orani arttikça %1 l”den O'a düsmüstür. %30 kabak çekirdegi unu katki oranini geçtiginde shortening kullanimina gerek kalmamistir. Çerezlik kabak çekirdegi unu içerisindeki dogal yag, kraker üretiminde yag ikame edici olarak görev almistir. In the cracker production method, which is the subject of the invention, the average of the pumpkin seed flour samples While it was 13% in the control sample (without KCU additive), it decreased from 1% as the additive rate increased. He fell for it. shortening when 30% pumpkin seed flour exceeds the additive rate use is not required. Natural in pumpkin seed flour for snack Oil served as a fat substitute in cracker production.
Bulus konusu kraker üretim yönteminde yag ile karistirilacak su miktari; ön denemelerle saptanan miktarlarda, kabak çekirdegi unu ve bugday unu karisimlarinin farinograf analizi sonuçlarina göre ortalama degerlerde eklenmistir. homojen bir sekilde 30 saniye boyunda karistirilir. Yag (shortening) ve su bir kapta karistirilarak karisima eklenip, 120 saniye karistirilir. Spatül yardimiyla kapin çeperlerine yapisan hamur parçalari siyrilir. Suyun bir kismi yas mayayi aktivite etmek için kullanilir. 4 dakika süre ile yogurma makinasinda yogrularak kraker hamurlari hazirlanir. Kraker hamurlari, fermentasyon kabinine alinarak 0/0 70-80 bagi] nemde, 35 oC°de 2 saat ferrnente edilir. Süre sonunda hamur, istenen incelige gelmesi amaciyla farkli araliklara ayarlanan 2 silindir içeren cihazdan l”er kez istenilen incelige gelmesi için geçirilir. Son seklin verilmesi ainaciyla silindirden geçirilen hamur, “docking” isleminin yapilacagi kalip üzerine serilip ve oklava ile üzerinden 1 kez ileri 1 kez geri geçilerek hamurun kesilmesi ve kraker katmanlarinin birlesmesi saglanir. Bu kalipta 50-50 cm boyutlarinda kraker hamurlari kesilir. Hazirlanan krakerler, 180 °C” deki firinda 6-7 dakika süre ile Bulus konusu kraker üretim yönteminde; normal un yerine düsük glüten içerikli krakerlik bugday unu (Bayraktar tülü) katkili krakerlerde kullanilabilir. Bugday unu sirasiyla kendi agirliginin; % 1-40 ikame oranlarinda Nevsehir hanim tirnagi, Ürgüp sivrisi ve Edirne çesidine ait kavrulmus kabak çekirdegi unlari ile yer degistirilerek un ikame edici olarak kullanilabilir. The amount of water to be mixed with oil in the cracker production method, which is the subject of the invention; front pumpkin seed flour and wheat flour in quantities determined by experiments Average values were added according to the results of farinograph analysis of the mixtures. It is mixed homogeneously for 30 seconds. Yag (shortening) and water in a bowl It is added to the mixture by mixing and mixed for 120 seconds. Grab with the help of spatula The pieces of dough sticking to the walls are peeled off. Part of the water is the yeast activity. used to do. Crackers kneaded in a kneading machine for 4 minutes. dough is prepared. Cracker dough is taken to the fermentation cabinet 0/0 70-80 Bagu] is fermented at 35 °C for 2 hours in humidity. At the end of the time, the dough reaches the desired thickness. 1” each time from the device containing 2 cylinders adjusted to different intervals in order to It is passed to reach the desired thinness. from the cylinder in order to give it its final shape. The passed dough is laid on the mold where the “docking” process will be done and with a rolling pin. cutting the dough by going forward 1 time and back over the cracker layers are combined. 50-50 cm crackers in this mold the dough is cut. Prepared crackers are baked in the oven at 180 °C for 6-7 minutes. In the cracker production method, which is the subject of the invention; low gluten content instead of regular flour It can be used in crackers with cracker wheat flour (Bayraktar tulle). Wheat of its own weight, respectively; Nevsehir lady nail at 1-40% replacement rates, Served with Ürgüp mosquito and roasted pumpkin seed flours of Edirne variety. It can be used as a flour substitute.
Bulus konusu kraker üretim yönteminde kabak çekirdegi unu örneklerinde ortalama kontrol örneginde (KÇU katkisi içermeyen) %13 iken katki orani arttikça %1 l”den O'a düsmüstür. %30 kabak çekirdegi unu katki oranini geçtiginde shortening kullanimina gerek kalmamistir. Çerezlik kabak çekirdegi unu içerisindeki dogal yag, kraker üretiminde yag ikame edici olarak görev almistir. In the cracker production method, which is the subject of the invention, the average of the pumpkin seed flour samples While it was 13% in the control sample (without KCU additive), it decreased from 1% as the additive rate increased. He fell for it. shortening when 30% pumpkin seed flour exceeds the additive rate use is not required. Natural in pumpkin seed flour for snack Oil served as a fat substitute in cracker production.
Bulus konusu kraker üretim yönteminde yag ile karistirilacak su miktari; ön denemelerle saptanan miktarlarda, kabak çekirdegi unu ve bugday unu karisimlarinin farinograf analizi sonuçlarina göre ortalama degerlerde eklenmistir. The amount of water to be mixed with oil in the cracker production method, which is the subject of the invention; front pumpkin seed flour and wheat flour in quantities determined by experiments Average values were added according to the results of farinograph analysis of the mixtures.
Bulus konusu kraker üretiminde kullanilan yas maya Saccharomyces cerevisiae maya türüdür. Flat yeast Saccharomyces cerevisiae used in cracker production, subject of the invention yeast type.
Bulus konusu kraker üretiminde kullanilan yas maya Saccharomyces cerevisiae maya türüdür. Flat yeast Saccharomyces cerevisiae used in cracker production, subject of the invention yeast type.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2020/07814A TR202007814A2 (en) | 2020-05-20 | 2020-05-20 | COOKIE WITH PUMPKIN SEED FLOUR AND PRODUCTION METHOD |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2020/07814A TR202007814A2 (en) | 2020-05-20 | 2020-05-20 | COOKIE WITH PUMPKIN SEED FLOUR AND PRODUCTION METHOD |
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