TR2022006387A1 - Pasta dough obtained by adding dried mushroom powder - Google Patents
Pasta dough obtained by adding dried mushroom powderInfo
- Publication number
- TR2022006387A1 TR2022006387A1 TR2022/006387 TR2022006387A1 TR 2022006387 A1 TR2022006387 A1 TR 2022006387A1 TR 2022/006387 TR2022/006387 TR 2022/006387 TR 2022006387 A1 TR2022006387 A1 TR 2022006387A1
- Authority
- TR
- Turkey
- Prior art keywords
- pasta
- mushroom powder
- mushroom
- dried mushroom
- dried
- Prior art date
Links
- 235000015927 pasta Nutrition 0.000 title abstract description 27
- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract description 24
- 239000000843 powder Substances 0.000 title abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000005923 long-lasting effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000208467 Macadamia Species 0.000 description 2
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 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 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008519 pasta sauces Nutrition 0.000 description 1
- -1 ribolavin Chemical compound 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 230000001755 vocal effect Effects 0.000 description 1
Abstract
Buluşumuz yiyecek içecek hizmetleri sektöründe yeni bir ürün elde etme amacıyla yola çıktığımız kurutulmuş mantar tozu ilavesiyle hazırlanmış makarna hamurudur. Elde edilen bir makarna hamuruyla yeni bir makarna çeşidi oluşturduk. Hazırlama esnasında zaman açısından bizi hızlandıran aroması tam , hem taze hem de kurutulmuş olarak kullanılabilen uzun ömürlü lezzetinde tam olarak mantar aromasını yakaladığımız bu makarna kullanım kolaylığı ve yüksek mantar lezzeti almamızı sağlamıştır. . Normal makarnadan gelen proteinin yanı sıra mantar tozundan elde edilen makarnada bitkisel protein oranı artmaktadır. Mantar tozu 50 g ,Un 500 g ,tuz 5 g, irmik 125 g , yumurta 3 adet , su 200 ml şeklinde içeriği oluşmaktadır.Our invention is pasta dough prepared with the addition of dried mushroom powder, which we set out to obtain a new product in the food and beverage services sector. We created a new type of pasta with the resulting pasta dough. This pasta, which has a full aroma that speeds us up in terms of time during preparation, has a long-lasting taste that can be used both fresh and dried, and has the full mushroom flavor, has provided us with ease of use and a high mushroom flavor. . In addition to the protein from normal pasta, the rate of vegetable protein increases in pasta obtained from mushroom powder. Its contents are: mushroom powder 50 g, flour 500 g, salt 5 g, semolina 125 g, 3 eggs, water 200 ml.
Description
TARIFNAME KURUTULMUS MANTAR TOZU ILAVESIYLE ELDE EDILEN MAKARNA Teknik Alan Bulus yeni bir çesit makarna ve üretim yöntemi ile ilgilidir. Kurutulus mantar tozunun taze makarna hamuruna ilave edilmesi üretim yöntemiyle yeni bir ürün elde edilmektedir. Özellikle mantar lezzetini seven kisiler için gida üretiminde kolaylik ve yenilik saglayacak ve farkli bir lezzet katacaktir. Teknigin Bilinen Durumu Makarnalar durum yani sert bugdaydan elde edilen irmigin su ve bazi maddeler ile karistirilmasi ve istenilen sekiller verilip kurutulmasiyla elde edilen gida maddesidir. Tahil ürünlerinden olan makarna karbonhidrat bakimindan çok zengin bir besin kaynagidir. Ayrica bazi vitamin ve mineralleri (tiamin, niasin, riboIlavin, demir, magnezyum vb) de içerir. Yag ve sodyum orani düsüktür. Besin degeri makamanin hazirlanisi ve servisi sirasinda içerisine ilave edilen sos ve gamitürlerle artirilabilir. Borsa Istanbul Mesleki ve Teknik Anadolu Lisesi Yiyecek Içecek Hizmetleri Asçilik bölümü alan derslerimizde makarnalar konusunu islerken özellikle makarna soslari ve garnitürleri ile ilgili konumuzda daha kolay kullanimi olan mantarli makarnada genellikle aroma elde etmek için hep sosa ihtiyacimiz oldugunu fark ettik. Özellikle mantarli makarna yaparken mevsimine yetismek taze olarak bulmak oldukça zordu. Her mevsim kullanilabilen aroma orani yüksek bir makarna arayisina girdik arastirmalar sonucunda makarna hamuru üretilirken kurutulmus mantar tozunun kullanilmadigini gördük Renklendirme ve lezzetlendirme amaciyla kullanilan ispanak , havuç ,pancar ,domates ile hazirlanan makarna türleri piyasada mevcuttur. Hamurunda mantar aromasini ve bunu mantar tozu ilave yöntemiyle yapan bir makarna üretilmemistir. Ayrica normal makarnada bulunan proteinin yani sira mantar tozundan elde edilen makarnada bitkisel protein orani artmaktadir. Soslarda kullanilan çig mantarin 100 graminda ortalama 3.09 protein varken kurutulmus mantar tozuyla hazirlandiginda protein 100 gr da 10 gr a çikmaktadir. Besin degeri açisindan da zenginlesen yeni makarna bize bu açidan farklilik ve fayda saglar. Bulusun Tanimi Basvuruya konu olan kurutulmus mantar tozlu taze makarna ve çesitlerinin içerisinde kurutulmus mantar tozu vardir. Soslarla elde edilmeye çalisilan mantarli makarnalar için aromayi daha fazla hissedebilecegimiz bu ürün kullanim kolayligi saglayacaktir. Bu lezzete sahip ürün bulunmadigi gibi kullanim açisindan zaman kazandirir .Sade makarnadan yapilip üzerine sosladigimiz ürünleri simdi soslamadan da makarnayi dogrudan kurutulmus mantar tozu ilavesiyle hazirlanan makarna hamuruyla pisirilebilecektir. Amacimiz kullanim kolayligi olan zaman açisindan bizi hizlandiran aromasi tam olan ayrica kurutulmus sekilde de uzun ömürlü olarak kullanilabilecek olan bir yeni bir makarna türü elde etmektir. Kurutulmus mantar tozu ilavesiyle elde edilen makarna hamurunu hazirlarken karistirma kabinda karistirilip hamur elde edilir.Hamur yaklasik 30 dk. üstü kapali sekilde dinlendirilir.4 bezeye ayrilir. Uygun sekilde açilir açilan hamurun inceligi yaklasim 2mm kadardir. Açilan hamur rulo seklinde katlanip kesilir uzun uzun makarna dilimleri elde edilir ve kurumaya birakilir.Suda haslanip eriste gibi suyuyla beraber servis edilir. Mantar tozu ilavesiyle üretilen bu makamamiZ mantar aromasinin tam olarak makamaya geçmesini saglamaktadir ayrica servis kolayligi saglayarak zamandan da tasarruf edilecektir Kurutularak uzun ömürlü kullanim saglanacaktir. Besin degeri de özellikle protein açisindan oldukça fazladir. Bulusun Sanayiye Uygulanabilirligi Bulusumuzu seri üretimle piyasada satisa çikarabiliriZ taleplerin özellikle makarna sektöründe yer alan Zincir marketlere cateringlere kullanim kolayligi saglayacagi marketlerde reyonlarda yer alip satis imkani bulacagini düsünmektein. Ayrica ögrencilerimiZle okulumuZla markalasma için de bir adim olarak ürünümüZü piyasada patenti alinmis ve korunmus sekilde görmek çok yararli olacaktir.Gençlerin yenilikçi olma hevesi katlanacaktir. TR DESCRIPTION PASTA OBTAINED BY ADDING DRIED MUSHROOM POWDER Technical Field The invention relates to a new type of pasta and its production method. A new product is obtained by adding dried mushroom powder to fresh pasta dough. It will provide convenience and innovation in food production and add a different taste, especially for people who love the taste of mushrooms. State of the Art Pasta is a food product obtained by mixing the semolina obtained from hard wheat with water and some substances, shaping it into the desired shapes and drying it. Pasta, a grain product, is a very rich food source in terms of carbohydrates. It also contains some vitamins and minerals (thiamine, niacin, ribolavin, iron, magnesium, etc.). It is low in fat and sodium. The nutritional value can be increased by adding sauces and sauces during the preparation and serving of the macaroni. While we were studying the subject of pasta in our Borsa Istanbul Vocational and Technical Anatolian High School Food and Beverage Services Culinary Department courses, we realized that we always need sauce to obtain flavor in mushroom pasta, which is easier to use, especially in our topic related to pasta sauces and garnishes. Especially when making mushroom pasta, it was very difficult to find it fresh and in season. We searched for a pasta with high aroma that can be used in all seasons. As a result of the research, we found that dried mushroom powder was not used when producing pasta dough. Pasta types prepared with spinach, carrots, beets and tomatoes used for coloring and flavoring purposes are available in the market. A pasta that has mushroom flavor in its dough by adding mushroom powder has never been produced. In addition to the protein found in normal pasta, the rate of vegetable protein increases in pasta obtained from mushroom powder. While there is an average of 3.09 protein in 100 grams of raw mushrooms used in sauces, when prepared with dried mushroom powder, the protein increases to 10 grams per 100 grams. The new pasta, which is also enriched in terms of nutritional value, provides us with a difference and benefit in this respect. Definition of the Invention: Fresh pasta and its varieties with dried mushroom powder, which are the subject of the application, contain dried mushroom powder. This product, in which we can feel the aroma more, will provide ease of use for mushroom pastas that are tried to be obtained with sauces. There is no product with this taste and it saves time in terms of usage. The products we made from plain pasta and sauced on it can now be cooked directly with pasta dough prepared by adding dried mushroom powder, without sauce. Our aim is to obtain a new type of pasta that is easy to use, speeds us up in terms of time, has full flavor, and can also be used in a dried form for a long time. While preparing the pasta dough obtained by adding dried mushroom powder, the dough is mixed in the mixing bowl. The dough is kneaded for about 30 minutes. Let it rest covered. Divide into 4 pieces. The thickness of the properly rolled dough is approximately 2mm. The rolled out dough is folded and cut in the form of a roll, long pasta slices are obtained and left to dry. It is boiled in water and served with its water like noodles. This macadamia, produced with the addition of mushroom powder, ensures that the mushroom flavor is fully transferred to the macadamia. Moreover, it will provide ease of service and save time. Long-lasting use will be ensured by drying. Its nutritional value is also quite high, especially in terms of protein. Industrial Applicability of the Invention: We can put our invention on sale in the market with mass production. We think that the demands will be found in the shelves and sales opportunities in the markets where it will provide ease of use, especially in chain markets and catering in the pasta sector. In addition, it will be very useful to see our product patented and protected in the market as a step towards branding our students and our school. The enthusiasm of young people to be innovative will increase. TR
Publications (1)
Publication Number | Publication Date |
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TR2022006387A1 true TR2022006387A1 (en) | 2023-11-21 |
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