TR2021001996A2

TR2021001996A2 - HIBISCUS CHOCOLATE

Info

Publication number: TR2021001996A2
Application number: TR2021/001996A
Authority: TR
Inventors: Alphan Mehtap
Original assignee: Toki Ali Duran Meslek Teknik Anadolu Lisesi Okul Aile Birligi; Toki̇ Ali̇ Duran Meslek Tekni̇k Anadolu Li̇sesi̇ Okul Ai̇le Bi̇rli̇ği̇
Priority date: 2021-02-11
Filing date: 2021-02-11
Publication date: 2021-11-22

Abstract

Kuvertür çikolata parçalanarak, benmari usulünde ertilerek, derecesi ölçülerek 40-45 dereceye getirilir.Eritilen çikolatanın üçte ikisi tezgaha dökülür ve temperlenir . Robotta inceltilmiş hibiskus bitkisi temperlenmiş çikolataya eklenir. Çikolata hibiskusbitkisiyle harmanlanır ve kalıplara dökülerek dondurulur. Kalıplardan çıkartılan çikolata tüketime hazır hale gelir. Taneli bir dokuya sahip olup, ağızda tatlı- ekşi bir tat bırakarak farklı bir lezzet deneyimi yaşatır.The couverture chocolate is crushed, melted in a double boiler method, and its degree is measured and brought to 40-45 degrees. Two-thirds of the melted chocolate is poured onto the counter and tempered. In the robot, the thinned hibiscus plant is added to the tempered chocolate. Chocolate is blended with hibiscus plant and poured into molds and frozen. The chocolate that is taken out of the molds is ready for consumption. It has a granular texture and leaves a sweet-sour taste in the mouth, providing a different taste experience.

Description

TARIFNAME HIBISKUSLU ÇIKOLATA Bu bulus, insanlarin keyifle tükettigi çikolatayi (1) daha saglikli bir forma büründürebilmek amaciyla çikolataya hibiskus bitkisinin (2) eklenmesiyle ilgilidir. Çikolata; kakao kütlesi, kakao yagi ve rafine edilmis sekerden olusmaktadir. Çikolatanin sütlü çikolata, bitter çikolata ve beyaz çikolata olmak üzere 3 çesidi vardir. Beyaz çikolatanin içerigi kakao yagi ve rafine sekerden olusur bu nedenle yag orani en yüksek olan çikolatadir. Sütlü çikolata kakao, kakao yagi, rafine seker ve sütten olusur. Bitter çikolata; kakao, kakao yagi ve rafine sekerden olusmaktadir. DESCRIPTION HIBISCUS CHOCOLATE This invention transforms the chocolate that people consume with pleasure (1) into a healthier form. It is about adding the hibiscus plant (2) to the chocolate in order to cover it. Chocolate; It consists of cocoa mass, cocoa butter and refined sugar. 3 types of chocolate: milk chocolate, dark chocolate and white chocolate has. The content of white chocolate consists of cocoa butter and refined sugar, therefore the fat Chocolate has the highest rate. Milk chocolate cocoa, cocoa butter, refined sugar and consists of milk. Dark chocolate; It consists of cocoa, cocoa butter and refined sugar.

Bitter çikolatanin kakao orani sütlü çikolataya oranla daha yüksek, rafine seker orani da daha düsüktür. Bu nedenle bitter çikolata yag ve seker oraninin düsüklügü göz önüne alindiginda daha sagliklidir. Genellikle bilinen çikolatalara findik, fistik, karamel gibi tatli ürünlerde daha sik kullanilan ek ürünler eklenir. Piyasa arastirmasi yapildiginda aci, eksi gibi zit tatlarin çikolata ile kullanildigina rastlanamamistir. Dark chocolate has a higher cocoa ratio than milk chocolate, refined sugar ratio is also lower. For this reason, the low fat and sugar ratio of dark chocolate is considered. It is healthier when taken in front of it. Generally known chocolates are hazelnut, pistachio, Additional products that are used more frequently in sweet products such as caramel are added. Market research When it is made, it has not been found that opposite flavors such as bitter and minus are used with chocolate.

Hibiskus bitkisinin insan vücuduna birçok faydasi vardir. Bunlardan bazilari; kan basincini ve tansiyonu dengelemesi, kolestrolü düsürmesi, idrar söktürmesi, sindirim sistemini rahatlatarak kabizligi önlemesi bunlardan birkaçidirHibiskus bitkisinin yarari ve çikolatanin seratonin hormonu salgilatan keyif verici özelligi düsünüldügünde iki ürünün birlestirildiginde güzel ve farkli bir ürün ortaya 20 çikacagi düsünülmüstür. Bulusun amacina ulasmak için gerçeklestirilen hibiskuslu çikolata ekli sekillerde sekillendirilmis olup bu sekillerden, Sekil 1- Kuvertür çikolatanin görünümü Sekil 2- Hibiskus bitkisinin görünümü Sekil 3- Hibiskuslu çikolatanin disaridan görünümü Sekil 4- Çikotanin benmaride eritilme asamasi Sekil 5- Çikolatanin temperlenme asamasi Sekil 6- Çikolatanin derecesinin ölçülmesi Hibiscus plant has many benefits for the human body. Some of those; blood balancing pressure and blood pressure, lowering cholesterol, diuretic, digestion The prevention of constipation by relieving the system is a few of them. Benefit and pleasurable feature of chocolate that releases serotonin hormone When two products are combined, a beautiful and different product emerges. it is thought to come out. With hibiscus carried out to achieve the purpose of the invention It has been shaped in shapes with chocolate attached and from these shapes, Figure 1- Appearance of couverture chocolate Figure 2- Appearance of the hibiscus plant Figure 3- Outside view of hibiscus chocolate Figure 4- Melting stage of chocolate in double boiler Figure 5- Tempering of chocolate step Figure 6- Measuring the degree of chocolate

Claims

Claims Invention; Hibiscus chocolate is a pleasant and healthy chocolate for people, and it is produced by breaking the cuveiture chocolate (1) and melting it at 40 to 45 °C in a double boiler (4), pouring 2/3 of it over the double boiler and tempering it (5).

Invention according to claim 1; The hibiscus plant (2) that has been thinned in the robot is added to the tempered chocolate.

Invention according to claim 1; The tempered chocolate is poured into molds and frozen.

Invention according to claim 1; Frozen chocolates are easily removed from the molds and offered for consumption.

Invention according to claim 1; It is a pleasant and healthy chocolate for people; Its feature is that it has a granular structure that comes into the mouth.

6. According to claim 1, it is a pleasant and healthy chocolate for people; Its feature is that it leaves a sweet-minus taste on the palate.