TR2021007023A1

TR2021007023A1 - Drying of plain and fruit boza and production of snack boza.

Info

Publication number: TR2021007023A1
Application number: TR2021/007023
Authority: TR
Inventors: Hazel Topcu Hali̇me
Original assignee: Haus Gida Sanayi̇ Ve Ti̇caret Aş
Filing date: 2021-04-22
Publication date: 2022-11-21

Abstract

Buluş, katı formda atıştırmalık boza ve bu atıştırmalık bozanın üretim yöntemi ile ilgilidir. Söz konusu katı formda atıştırmalık bozaya, tatlandırıcı içerikler eklenerek atıştırmalıklar çeşitlendirilebilmektedir. Buluş ile bozanın sahip olduğu tüm besin öğelerini içeren, soğuk zincirle taşınma ihtiyacı olmayan, raf ömrü uzun, taşıması ve tüketimi kolay, bozanın keskin tadının ve kokusunun azaltıldığı boza içerikli gıdaların geliştirilmesi sağlanmaktadır.The invention is about snack boza in solid form and the production method of this snack boza. Snacks can be diversified by adding sweetening ingredients to the solid snack boza in question. The invention enables the development of boza-containing foods that contain all the nutritional elements of boza, do not need to be transported through a cold chain, have a long shelf life, are easy to transport and consume, and reduce the pungent taste and odor of boza.

Description

TARIFNAME SADE VE MEYVELI BOZANIN KURUTULMASI VE ATISTIRMALIK BOZA ÜRETIMI Bulusun Ilgili Oldugu Teknik Alan Bulus, kati formda atistirmalik boza ve bu atistirmalik bozanin üretim yöntemi ile ilgilidir. Söz konusu kati formda atistirmalik bozaya, tatlandirici içerikler eklenerek atistirmaliklar çesitlendirilebilmektedir. Teknigin Bilinen Durumu Boza genellikle misir, dari, pirinç gibi sicak iklim tahillarinin ögütülüp su katilarak pisirilmesi ve seker ilavesi yapilarak fermantasyona birakilmasi ile elde edilen az veya çok kivamli bir kis içecegi olup, A, B1, BZ, E vitaminleri ve kalsiyum, demir, fosfor mineralleri bakimindan zengindir. Türkiye'de genellikle daridan yapilan boza, baska ülkelerde yapildigi yerin baslica Ürününe göre misir, arpa, çavdar, yulaf, bugday, kara bugday, arnavutdarisi, gernik gibi tahillarin unu, bazen de pirinç ve ekmek, nadir olarak da kenevir unu ve karamuk mayalandirilarak yapilir. Bozada Iaktik fermantasyonu ile birlikte alkol fermantasyonunun da meydana gelmesi nedeniyle bira ile arasinda fark bulunmaktadir. Depolama sirasinda fermantasyondan kaynakli olarak alkol orani artmaktadir. Yazin bozayi muhafaza etmenin zor olmasi ve sicakta sirke bakterilerinin faaliyeti sonucu bozada hosa gitmeyen asetik asit meydana gelmesi dolayisiyla, boza yalniz kis aylarinda tüketilmektedir. Bozanin vitamin ve mineral içermesinin yaninda, içeriginde Iaktik asidin bulunmasi bagirsak mikrobiyotasini ve mide faaliyetini olumlu etkilemektedir. Boza çok faydali bir ürün olmasina ragmen bazi insanlar tarafindan bozanin yogun ve baskin tadi ya da kokusu sevilmemektedir. Ayrica teknigin bilinen durumunda mevcut olan bozanin soguk zincirle tasinmasi ve açildiktan sonra iki gün içerisinde tüketilmesi gerekmektedir. Önceki teknikte bozanin yapim asamasinda meyve surubu eklenmesi ve meyveli boza olarak sivi formda üretimi mevcuttur. Ancak meyveli boza ürününde yalnizca bozaya meyve içerigi eklenmis, formunda bir degisiklik yapilmamistir. Önceki teknikte yer alan püskürtmeli kurutma veya dondurularak kurutma ile toz haline getirilmesi ve daha sonra akiskan yatak aglomerasyon yöntemi ile aglomere edilerek iyi çözünme özelligine sahip, morfolojik olarak pürüzsüz ve kararli, tüketim sirasinda duyusal açidan kumlu hissiyat olusturmayan, uzun raf ömrüne sahip, besin açisindan zengin ve katma degeri yüksek fonksiyonel bir ürün olan instant boza tozu ile ilgilidir. Ancak burada da sivi forma gelecek bir boza tozu açiklanmakta, kati formda tüketilecek bir boza içerigi açiklanmamaktadir. Mevcut teknikte bilinen bozanin tadinin soguk zincirle tasinma zorunlulugu olmasi ve kisa raf ömrüne sahip olmasi, dokusunun ve kokusunun herkes tarafindan sevilmemesi, gibi sebepler dolayisiyla; bozanin sahip oldugu tüm besin ögelerini içeren, soguk zincirle tasinma ihtiyaci olmayan, raf ömrü uzun, tasimasi ve tüketimi kolay, bozanin keskin tadinin ve kokusunun azaltildigi, boza içerikli gidalarin gelistirilmesi ihtiyaci bulunmaktadir. Bulusun Kisa Açiklamasi ve Amaçlari Bulus, dondurarak kurutma yöntemi ile elde edilen kati formda atistirmalik boza ve bu atistirmalik bozanin üretim yöntemi ile ilgilidir. Söz konusu kati formda atistirmalik bozaya, tatlandirici içerikler eklenerek atistirmaliklar çesitlendirilmektedir. Bulusa konu sade veya farkli tatlarla çesitlendirilmis olan boza, farkli sekil ve boyutlardaki kaliplara dökülerek (-40) - (-50)°C araliginda dondurulur. Kaliptan çikan bozalar tepsilere dizilerek dondurarak kurutma makinalarina alinir ve boza içerisinde bulunan nemin %95-98'i uzaklastirilir. Bu sayede boza atistirmaliginin sekli, rengi, kokusu, besin degeri ayni kalir. Kati formda, kitir kitir ama çok daha lezzetli atistirmalik bozalar elde edilir. Dondurarak kurutma yöntemi sayesinde boza kalip halinde kalabilmekte ve bardak veya kasik yardimi olmadan tek tek atistirmalik olarak tüketilebilmektedir. Bulusun ilk amaci her mevsim ve her ortamda yenilebilecek, soguk zincirle tasinma ihtiyaci olmayan ve raf ömrü uzun bir boza içerikli atistirmak üretilmesidir. Dondurarak kurutma islemine tabi tutulan atistirmaliklar ile bozanin kisa raf ömrü sorununun önüne geçilmis ve soguk zincire olan ihtiyaç ortadan kalkmistir. Bulusun bir diger amaci, tüketiciler tarafindan tasinmasi ve tüketimi kolay bir boza atistirmaligi üretilmesidir. Bulusun kati formu ile bozayi bardakta tüketme ihtiyaci ortadan kalkmis, kolayca tasinabilen ve saklanabilen bir atistirmalik elde edilmistir. Bulusun bir diger amaci, asidik fermente kokusu ve tadi ortadan kaldirilmis, herkes tarafindan sevilen tatlara sahip, daha lezzetli ve ayni zamanda bozanin tüm besin ögelerini içeren bozali atistirmaliklar elde edilmesidir. Bulusta, dondurarak kurutma (liyofilizasyon) sayesinde sivi formdaki bozanin asidik fermente tadi ortadan kaldirilmakta, daha lezzetli bir tat ortaya çikmaktadir. Ayrica, bulusa konu atistirmaliga baharat, bitki ve meyve gibi aromalar/tatlandirici içerikler eklenerek herkesin damak tadina uygun tatli atistirmaliklar elde edilmektedir. Ayni zamanda eklenen içerikler sayesinde bozanin besin degeri arttirilmaktadir. Bulus ile bozanin sahip oldugu tüm besin ögelerini içeren, soguk zincirle tasinma ihtiyaci olmayan, raf ömrü uzun, tasimasi ve tüketimi kolay, bozanin keskin tadinin ve kokusunun azaltildigi boza içerikli gidanin gelistirilmesi saglanmaktadir. Sekillerin Açiklamasi Sekil 1: Kati formda atistirmalik boza üretim yöntemi akis semasi. Bulusun Ayrintili Açiklamasi Bulus, kati formda atistirmalik boza ve bu atistirmalik bozanin üretim yöntemi ile ilgilidir. Söz konusu kati formda atistirmalik bozaya, tatlandirici içerikler eklenerek atistirmaliklar çesitlendirilebilmektedir. Bulusa konu boza üretimi; Sekil 1'de görüldügü üzere hammaddenin hazirlanmasi, hammadde kaynatilmasi, sogutma ve süzme, seker ilavesi, fermantasyon ve dondurarak kurutma (liyofilizasyon) islem adimlarini içermektedir. Hammaddenin hazirlanmasi adiminda öncelikle boza hammaddeleri kirma degirmenlerden geçirilerek irmik-bulgur iriliginde ögütülür. Boza hammaddeleri olarak misir, dari, arpa, çavdar, yulaf, bugday, kara bugday, arnavut darisi, gernik gibi tahillarin unu, pirinç, ekmek, kenevir unu ve karamuk içeriklerinden en az biri seçilebilir. Sonra eleklerden geçirilir, kirma degirmeninde ögütülen dari yabanci maddelerden, kabuk, kepek, irmik ve unundan ayrilir. Böylece elde edilen irmik boza yapiminda kullanilir. Dari elekten geçirildikten sonra irmik kismi alinip boza yapilir Hammaddenin kaynatilmasi adiminda, kaynatma 110-120°C`de, genellikle bakir kazanlarda yapilir. Isletmelerde kullanilan bakir kaplarin altlari yuvarlak ve düzdür. Hammaddenin kaynatilmasi sirasinda dikkat edilecek en önemli husus, sik sik karistirilarak dip ve kaymak tutmasini önlemektir. Direkt alevde kaynatilan kazanlarda dip tutma daha fazla olur. Kazana önce su konarak isitilir. Su kaynamaya baslayinca, bulusun bir uygulamasinda tercihen bir ton suya yaklasik olarak 150-200 kg, yani suya oranla agirlikça %15-20 oraninda hammadde veya hacim olarak 4-6 birim suya bir birim irmik, yani suya oranla hacimce %18,6-25 oraninda hammadde ilave edilir. Kazana ilave edilen irmik karistirilarak üste çikan çöp, kavuz vb. bir süzgeçli kepçe ile alinir. Bir müddet sonra hammadde yavas yavas su alarak sismeye, daha sonra da kaynamaya baslar. Kaynatma sirasinda hammadde suyu çektiginden, kazana duruma göre sicak su ilave edilir. Bu islem kaynatma sona erinceye kadar birkaç defa tekrar eder. Kaynatma, kabin içindekiler homojen, parmak arasinda pütür yapmayacak ve iyice eriyebilir lapa hale gelinceye kadar devam eder. Sogutma ve süzme adiminda, kaynatma isleminden sonra Iapa sogumaya birakilir. Alt-üst edilerek sogutma çabuklastirilir veya ertesi sabaha kadar kendiliginden sogumaya ve dinlenmeye birakilir. Dinlenmis ve sogumus olan Iapaya istenilen kivama göre su ilave edilerek inceltilir ve sulandirilir. Bulusun bir örneginde, su:lapa orani hacimce 1:6 olacak sekilde Iapa inceltilmektedir. Bu oran, bulusun gerçeklestirilmesi için en optimize sulandirma miktari olarak belirlenmistir. Su katilirken bir taraftan da lapa homojen hale getirilmek için karistirilir. Sulandirilan Iapa (mayse) kepçelerle veya tahta olukla elegin üzerine alinir. Elegin üzerine gelen kisimda bulunan bir veya iki adet uç taraflari ayak seklinde tahtadan ve pim vasitasiyla demir saplara yerlestirilen tokmaklar asagi-yukari hareket ederek mayseyi döver. Böylece mayse elekten süzülerek alttaki kapta toplanir. Topaklanmayi gidermek için amaciyla yapilan süzme isleminde süzülen kisimda yogun bir sivi elde edilir. Kap olarak gürgen veya disbudaktan yapilmis tahta fiçilar kullanilir. Süzüldügü kabin üzerine süzgece destek vazifesi gören izgara veya kafes konur. Süzgeç bunun üzerine yerlestirilir. Süzgecin kenarlari süzülecek maysenin akmamasi için yüksek seçilmektedir. Elek üzerinde kalan kisma yeniden su dökülerek tekrar süzme yapilir. Elekten geçmeyen kisim küspe olarak ayrilir ve yeni bir parti mayse elege sevk edilir. Elegin altindaki kapta toplanan, tamamen sivi formdaki süzülmüs kisma "sekersiz ham boza" denir. Laktik asit bakterilerinin ve mayalarin fermantasyon yapabilmeleri için fermente olabilir sekerlerin bulunmasi gerekir. Bu yüzden söz konusu islemin seker ilavesi adiminda, Gida Mevzuatina göre bozada en az %15 seker (sakkaroz) olmasi gerektiginden, 100 kg sekersiz ham bozaya 20-22,5 kg kadar, yani sekersiz ham bozaya oranla agirlikça sekertercih edilir. Ayni zamanda hepsi birden degil, parti parti karistirilarak ilave edilir. Seker ham bozaya süzüldügü kapta katilir ve sonra sekerle karismis olan çöpü ayirmak için tekrar süzülerek içinde mayalik boza bulunan ikinci bir kaba, yani fermantasyon kabina nakledilir veya burada seker katilarak fermantasyona terk edilir. Seker ilavesinden sonra sekersiz ham bozaya "sekerli ham boza" adi verilir. Söz konusu sekerli ham boza, fermantasyona kadar 10-18 saat olacak sekilde dinlendirilir. Türk standartlarinda bozanin toplam asitligi laktik asit cinsinden tatli bozada %0,2-0,5, eksi bozada %0,5-'I,O olmalidir. Bozanin uçucu asitligi asetik asit cinsinden tatli bozada en çok %O,1, eksi bozada %0,2 olmalidir. Bu asamada meyve aromasi, meyve özütü, meyve surubu, toz meyve ve baharat eklenip bozanin tadi ve rengi degistirilebilir. Fermantasyon adiminda baslatici kültür olarak daha önceden yapilan boza kullanilir ve fermantasyon fiçilarda gerçeklestirilir. Katilacak baslatici kültürün miktari bozanin tüketilecegi zamana ve sicakliga göre degisir. Seker ilave edilip dinlendirilmis sekerli ham bozaya, sekerli ham bozaya oranla agirlikça %2-3 oraninda baslatici kültür eklenir, 15-25°C 'de 24 saat kadar bekledikten sonra fermantasyonu biten bozanin içilecek hale gelmesini saglanir. Sekerli ham boza veya seker, fermantasyon kabina katilacaksa sekersiz boza kepçe veya kovalarla fermantasyon fiçisina alinir. Kabarma sebebiyle hacim genisleyeceginden fiçi tam doldurulmaz. Özellikle mevsim basinda boza bulunmayacagina göre baslatici olarak eksi hamur veya yogurt kullanilabilir. Eksi hamur ile yapilan fermantasyonda boza kendi mayasiyla yapilana nazaran daha sulu ve daha eksi olmaktadir. Yogurt kullanildigi takdirde de orta kivamli, asitligi daha fazla olan bir boza elde edilir ve karakteristik olan yogurt tadi kendini hissettirebilir. Dondurarak kurutma adiminda, fermente boza kaliplara (tercihen silikon kaliplara) dondurma islemine tabi tutulur. Kaliptan çikan boza, tepsilere dizilerek dondurarak kurutma makinalarina alinir ve vakum altinda boza içerisinde bulunan suyun hacimce arasinda degisen sürelerde, 0,06-1,3 mbar arasinda degisen basinç altinda en fazla 70 °C'ye kadar isitilmasi ile vakum altinda bozalarin nem oranlari %0,5-%5 seviyesine indirilerek, bozalar kurutulur. Dondurarak kurutma teknolojisinde vakum sistemi, sogutma sistemi, isitma sistemi ayni anda çalisir. Bu islem sonucunda kurutulmus, kati formda boza atistirmaliklari elde edilir. Ardindan elde edilen atistirmalik boza ambalajlanir. Elde edilen atistirmalik, ambalaj içerisinde oda sicakliginda 30 yila kadar raf ömrüne sahiptir. Dondurarak kurutma ile bozanin su içerigi azaltildigindan, uzun raf ömrüne sahip bir atistirmalik elde edilmektedir. Nem orani %0,05-5'e düsürülmüs bir gida elde edildiginden, dogru ambalajlama sonrasi hava ve su ile temasi kesilen üründe, canlilik faaliyetleri için gerekli ortamin önüne geçilmektedir. Dondurarak kurutulan ürünlerin içerisindeki nem genellikle %2-3 oranindadir. Kullanilacak ambalajlar oksijen geçirmeyen ambalajlar (alüminyum, cam, teneke gibi) oldugundan, direkt günes görmeyen oda sicakliginda bir ortamda tutulan ambalaj içerisindeki atistirmalik boza, açilmadan yillarca saklanabilir. Bulusun bir uygulamasinda, atistirmalik boza üretim yönteminde meyve konsantresi (surubu), meyve tozu, çikolata, karamel, kuruyemis, tarçin, karanfil, baharat gibi aroma veya tatlandirici içerikler ilave edilerek boza içerigi çesitlendirilmektedir. Bozaya aroma veya tatlandirici içerik eklenmesi islemi; seker ilavesi adimindan sonra, fermantasyon adimindan önce olabilir. Bozaya aroma veya tatlandirici içerik eklenmesi islemi; tüm boza süreci tamamlandiktan sonra (fermantasyon sonrasi) dondurarak kurutma adimindan önce de gerçeklestirilebilir. Bulusun tercih edilen bir uygulamasinda fermantasyon sonrasinda sade bozaya aroma ve/veya tatlandirici içerik eklenmekte, tat ve kivam istenilen seviyeye gelince, boza kaliplama ve dondurarak kurutma islemine alinmaktadir. Bahsi geçen aroma veya tatlandirici içerik olarak meyve özütü, meyve surubu, kuru meyvelerin ögütülmesi ile elde edilen meyve tozu ve baharat içeren gruptan en az biri seçilerek, son ürüne yani atistirmalik bozaya oranla agirlikça Bulusun bir örneginde aroma veya tatlandirici içerik olarak ananas, çilek, orman meyvesi, bal, tarçin ve zencefil kullanilmaktadir. Aroma veya tatlandirici olarak bozaya ananas, çilek, orman meyvesi, bal, tarçin ve zencefil, karanfil, elma, armut, kayisi, kavun, üzüm, seftali, kizilcik, nar, findik, badem, çikolata, karamel gibi birçok meyve ve/veya baharat, sivi formda veya kati formda (toz, parçacik vb.) eklenebilir. Eklenen aroma veya tatlandirici içerikler ayni sicaklikta olmalidir. Bulusa konu kati formda atistirmalik boza. aromali veya sade halde üretilmekte; üretilen bu boza unlu mamullerin içeriginde, üretiminde kullanilabilmektedir. TR TR DESCRIPTION DRYING OF PLAIN AND FRUIT BOZA AND PRODUCTION OF Snack Boza Technical Field to which the Invention Relates The invention is related to snack boza in solid form and the production method of this snack boza. Snacks can be diversified by adding sweetening ingredients to the solid snack boza in question. Known State of the Technique Boza is a more or less thick winter drink obtained by grinding warm climate grains such as corn, millet and rice, cooking them by adding water and adding sugar and leaving them for fermentation. It contains vitamins A, B1, BZ, E and calcium, iron, phosphorus. It is rich in minerals. Boza, which is generally made from millet in Turkey, is made in other countries by fermenting the flour of grains such as corn, barley, rye, oats, wheat, buckwheat, cobblestone, gernik, sometimes rice and bread, and rarely hemp flour and barberry, depending on the product of the place where it is made. . There is a difference between Bozada and beer because alcoholic fermentation occurs along with lactic fermentation. The alcohol content increases due to fermentation during storage. Since it is difficult to preserve boza in summer and unpleasant acetic acid forms in boza as a result of the action of vinegar bacteria in the heat, boza is consumed only in winter months. In addition to containing vitamins and minerals, boza contains lactic acid, which positively affects the intestinal microbiota and stomach activity. Although boza is a very useful product, some people do not like the intense and dominant taste or smell of boza. In addition, boza, which is available in the state of the art, must be transported in a cold chain and consumed within two days after opening. In the previous technique, fruit syrup was added during the making of boza and it was produced in liquid form as fruit boza. However, in the fruit boza product, only fruit content was added to the boza product and no change was made in its form. It is pulverized by spray drying or freeze drying in the previous technique and then agglomerated by the fluidized bed agglomeration method to produce a product that has good dissolution properties, is morphologically smooth and stable, does not create a sensory sandy feeling during consumption, has a long shelf life, and is rich in nutrients. and instant boza powder, which is a functional product with high added value. However, here too, a boza powder that will be in liquid form is described, but the content of a boza that will be consumed in solid form is not disclosed. Due to reasons such as the taste of boza known in the current technique has to be transported through a cold chain and has a short shelf life, its texture and smell are not liked by everyone; There is a need to develop boza-containing foods that contain all the nutritional elements of boza, do not need to be transported through a cold chain, have a long shelf life, are easy to transport and consume, and reduce the pungent taste and odor of boza. Brief Description and Purposes of the Invention The invention is related to snack boza in solid form obtained by freeze-drying method and the production method of this snack boza. Snacks are diversified by adding sweetening ingredients to the solid form snack boza in question. Boza, which is the subject of the invention, plain or diversified with different flavors, is poured into molds of different shapes and sizes and frozen between (-40) - (-50)°C. The boza that comes out of the mold is placed on trays and put into freeze drying machines, and 95-98% of the moisture in the boza is removed. In this way, the shape, color, smell and nutritional value of the boza snack remain the same. In solid form, crunchy but much more delicious snack boza is obtained. Thanks to the freeze-drying method, boza can remain in its mold form and can be consumed individually as a snack without the help of a glass or spoon. The first aim of the invention is to produce a snack containing boza that can be eaten in all seasons and in every environment, does not need to be transported through a cold chain and has a long shelf life. With snacks subjected to the freeze-drying process, the short shelf life problem of boza has been prevented and the need for a cold chain has been eliminated. Another aim of the invention is to produce a boza snack that is easy to carry and consume by consumers. With the solid form of the invention, the need to consume the boza in a glass has been eliminated, and a snack that can be easily carried and stored has been obtained. Another aim of the invention is to obtain boza snacks that eliminate the acidic fermented smell and taste, have tastes loved by everyone, are more delicious and at the same time contain all the nutritional elements of boza. In the invention, thanks to freeze drying (lyophilization), the acidic fermented taste of boza in liquid form is eliminated and a more delicious taste emerges. In addition, by adding aromas/sweetening ingredients such as spices, herbs and fruits to the snack of the invention, sweet snacks suitable for everyone's taste are obtained. At the same time, the nutritional value of boza is increased thanks to the added ingredients. The invention enables the development of boza-containing food, which contains all the nutritional elements of boza, does not need to be transported through a cold chain, has a long shelf life, is easy to transport and consume, and reduces the pungent taste and odor of boza. Explanation of Figures Figure 1: Flow chart of the solid form snack boza production method. Detailed Description of the Invention The invention is related to snack boza in solid form and the production method of this snack boza. Snacks can be diversified by adding sweetening ingredients to the solid snack boza in question. Boza production, which is the subject of the invention; As seen in Figure 1, the preparation of the raw material includes the process steps of boiling the raw material, cooling and filtering, adding sugar, fermentation and freeze drying (lyophilization). In the preparation of the raw material, firstly the boza raw materials are passed through crushing mills and ground to semolina-bulgur size. At least one of the ingredients such as corn, millet, barley, rye, oats, wheat, buckwheat, albanian millet, gernik flour, rice, bread, hemp flour and barberry can be chosen as raw materials for boza. Then it is passed through sieves, and the millet, which is ground in the crushing mill, is separated from foreign substances, husk, bran, semolina and flour. The semolina thus obtained is used in making boza. After the millet is sifted, the semolina part is removed and made into boza. During the boiling step of the raw material, boiling is done at 110-120°C, usually in copper boilers. The bottoms of copper vessels used in businesses are round and flat. The most important thing to consider when boiling the raw material is to prevent it from sticking to the bottom and cream by stirring it frequently. Bottom retention is greater in cauldrons boiled on direct flame. First, water is put into the boiler and heated. When the water starts to boil, in an embodiment of the invention, preferably approximately 150-200 kg of raw material is added to one ton of water, that is, 15-20% by weight compared to water, or one unit of semolina is added to 4-6 units of water by volume, that is, 18.6-25% by volume compared to water. Raw materials are added in proportion. The semolina added to the boiler is mixed and the garbage, husks, etc. that come to the top are removed. Remove with a strainer scoop. After a while, the raw material slowly absorbs water and begins to swell and then boil. Since the raw material absorbs water during boiling, hot water is added to the boiler depending on the situation. This process is repeated several times until the boiling ends. Boiling continues until the contents of the bowl become homogeneous, not lumpy between fingers, and well meltable. In the cooling and filtering step, after boiling, Iapa is left to cool. Cooling can be accelerated by turning it upside down, or it can be left to cool and rest until the next morning. The rested and cooled Iapaya is thinned and diluted by adding water according to the desired consistency. In an example of the invention, the mash is diluted so that the water: mash ratio is 1:6 by volume. This ratio was determined as the most optimized dilution amount to realize the invention. While adding water, the porridge is mixed to make it homogeneous. The diluted Iapa (mayse) is placed on the sieve with ladles or a wooden trough. One or two wooden pestles with foot-shaped ends on the part above the sieve and placed on iron handles by means of pins move up and down and beat the wort. Thus, the wort is filtered through the sieve and collected in the bowl below. In the filtration process performed to remove clumps, a dense liquid is obtained in the filtered part. Wooden barrels made of hornbeam or ash are used as containers. A grill or cage that serves as support for the strainer is placed on the filter cabin. The strainer is placed on top of it. The edges of the strainer are chosen high to prevent the juice to be filtered from flowing. Water is poured into the part remaining on the sieve and filtered again. The part that does not pass through the sieve is separated as pulp and a new batch of juice is sent to the sieve. The filtered part in completely liquid form, collected in the container under the sieve, is called "unsweetened raw boza". In order for lactic acid bacteria and yeast to ferment, fermentable sugars must be present. Therefore, in the sugar addition step of the process in question, since boza must contain at least 15% sugar (sucrose) according to Food Legislation, 20-22.5 kg of sugar by weight is preferred for 100 kg of unsweetened raw boza, that is, compared to unsweetened raw boza. At the same time, it is not added all at once, but by mixing in batches. Sugar is added to the raw boza in the container where it is filtered, and then it is filtered again to separate the garbage mixed with sugar and transferred to a second container containing fermented boza, that is, the fermentation cabin, or it is left for fermentation by adding sugar here. After the addition of sugar, raw boza without sugar is called "raw boza with sugar". The sugary raw boza in question is rested for 10-18 hours until fermentation. In Turkish standards, the total acidity of boza in terms of lactic acid should be 0.2-0.5% in sweet boza and 0.5-1.0% in minus boza. The volatile acidity of boza, in terms of acetic acid, should be at most 0.1% in sweet boza and 0.2% in minus boza. At this stage, fruit flavor, fruit extract, fruit syrup, powdered fruit and spices can be added to change the taste and color of boza. In the fermentation step, previously made boza is used as a starter culture and fermentation is carried out in barrels. The amount of starter culture to be added varies depending on the time and temperature at which the boza will be consumed. Starter culture is added at a rate of 2-3% by weight to the sweetened raw boza that has been aged after adding sugar, and after waiting for 24 hours at 15-25°C, the boza whose fermentation is completed is made ready to drink. If sweetened raw boza or sugar is to be added to the fermentation chamber, unsweetened boza is put into the fermentation barrel with scoops or buckets. The barrel cannot be filled completely as the volume will expand due to swelling. Especially since boza will not be available at the beginning of the season, sourdough or yoghurt can be used as a starter. When fermented with sourdough, boza is more watery and sour than when made with its own yeast. If yoghurt is used, a medium consistency, more acidic boza is obtained and the characteristic yoghurt taste can be felt. In the freeze drying step, the fermented boza is subjected to freezing in molds (preferably silicone molds). The boza that comes out of the mold is placed on trays and taken to freeze drying machines, and the moisture content of the boza is heated to a maximum of 70 °C under vacuum, under pressure varying between 0.06-1.3 mbar, for varying periods of time, by volume. Boza is dried by reducing it to 0.5-5% level. In freeze drying technology, the vacuum system, cooling system and heating system work simultaneously. As a result of this process, boza snacks in dried, solid form are obtained. The resulting snack boza is then packaged. The resulting snack has a shelf life of up to 30 years at room temperature in its packaging. Since the water content of boza is reduced by freeze-drying, a snack with a long shelf life is obtained. Since a food with a moisture content reduced to 0.05-5% is obtained, the environment necessary for living activities is prevented in the product, which is cut off from contact with air and water after correct packaging. The moisture in freeze-dried products is generally 2-3%. Since the packaging to be used is oxygen-impermeable (such as aluminium, glass, tin, etc.), the snack boza in the packaging, kept in an environment at room temperature away from direct sunlight, can be stored for years without opening. In one embodiment of the invention, in the snack boza production method, the content of boza is diversified by adding aroma or sweetening ingredients such as fruit concentrate (syrup), fruit powder, chocolate, caramel, nuts, cinnamon, cloves and spices. The process of adding flavoring or sweetening content to boza; It can be after the sugar addition step or before the fermentation step. The process of adding flavoring or sweetening content to boza; It can also be carried out after the entire boza process is completed (post-fermentation) before the freeze-drying step. In a preferred embodiment of the invention, aroma and/or sweetening content is added to plain boza after fermentation, and when the taste and consistency reaches the desired level, the boza is subjected to the molding and freeze-drying process. By selecting at least one of the group containing fruit extract, fruit syrup, fruit powder obtained by grinding dried fruits and spices as the said flavoring or sweetening ingredient, pineapple, strawberry, forest as flavoring or sweetening ingredient in an example of the invention by weight compared to the final product, that is, snack boza. fruit, honey, cinnamon and ginger are used. Many fruits and/or spices such as pineapple, strawberry, forest fruit, honey, cinnamon and ginger, clove, apple, pear, apricot, melon, grape, peach, cranberry, pomegranate, hazelnut, almond, chocolate and caramel can be used as aroma or sweetener. , can be added in liquid form or solid form (powder, particle, etc.). Added flavoring or sweetening ingredients must be at the same temperature. The subject of the invention is snack boza in solid form. It is produced in flavored or plain form; This boza produced can be used in the content and production of bakery products. TR TR

Claims

1. CLAIMS It is a solid form snack boza production method and its feature is; o Preparing the boza raw material by grinding and sifting it, 0 Obtaining a homogeneous porridge by adding the raw material to the water when the water starts to boil and boiling the contents until it becomes homogeneous, - Leaving the porridge to cool and then diluting the porridge, o Sifting the diluted porridge and sifting it by pouring water on the sieve again. Obtaining sugar-free raw boza by repeating the process, o Obtaining sugary raw boza by adding 20-22.5% sugar by weight compared to sugar-free raw boza. Resting the sweetened raw boza for 10-18 hours, o Adding 2-3% of the starter culture by weight compared to the rested sweetened raw boza and fermenting it by keeping it at 15-25°C for 24 hours, - Pouring the fermented boza into molds and ( -40) - (-60) °C or freezing between (-40) - (-60) °C for 6-12 hours, o After freezing, the boza coming out of the mold is dried in freeze drying machines at 0, It includes the process steps of heating up to a maximum of 70 °C in the 06-1.3 mbar pressure range and measuring the moisture content by volume under vacuum. . It is a method according to claim 1 and its feature is; When the water starts to boil, the rate of adding the raw material to the water is 15-20% by weight or by volume compared to the water. It is a method according to claim 1 and its feature is; In the step of diluting the porridge, the ratio of the porridge to the porridge is 1:6 by volume. . It is a method according to claim 1 and its feature is; The minus of the starter culture in question is dough, boza or yoghurt. It is a solid form snack boza production method and its feature is; After the preparation of boza raw material, boiling the raw material, cooling and filtering, adding sugar to unsweetened raw boza and fermentation steps, the boza whose fermentation is completed is poured into molds and placed between (-40) - (-60) °C or between 6-12 hours (-40). ) - (-60) °C, i After freezing, the boza that comes out of the mold is heated in freeze drying machines to a maximum of 70 °C between 14-40 hours at a pressure range of 0.06-1.3 mbar and dehumidified under vacuum. It includes the process steps to calculate the ratio by volume. . It is a method according to claim 1 or Sie, and its feature is; The said raw material is to select at least one of the ingredients of corn, millet, barley, rye, oats, wheat, buckwheat, albanian millet, gernik, cereal flour, rice, bread, hemp flour and barberry. . It is a method according to claim G and its feature is; The raw material in question is millet. . It is a method according to any one of the claims 1-7 and its feature is; Additionally, after the step of adding sugar to unsweetened raw boza, flavoring or sweetening content is added to boza before the fermentation step. . It is a method according to any one of Claim 1-T and its feature is; It is also the addition of flavoring or sweetening ingredients to boza after the fermentation step, before the freeze-drying step. 10. It is a method according to claim 8 or 9, and its feature is; The said flavoring or sweetening ingredient is to select at least one of the group consisting of fruit extract, fruit syrup, fruit powder, nuts, chocolate, caramel and spices. 11. It is a method according to claim 10 and its feature is; It is the addition of 10-20% flavoring or sweetening content by weight compared to the final product, snack boza. 12. Snack boza in solid form obtained by the method according to any of the preceding claims. 13. Flavored snack boza in solid form obtained by the method according to any one of claims 8-11. 14. Bakery product comprising snack boza in solid form according to claim 12. 15. Bakery product comprising flavored snack boza in solid form according to claim 13. TR TR