TR2023009952A2

TR2023009952A2 - buttermilk with thyme

Info

Publication number: TR2023009952A2
Application number: TR2023/009952
Authority: TR
Inventors: Bati Cem
Original assignee: Bati Cem
Filing date: 2023-08-16
Publication date: 2023-12-21

Abstract

Buluş, Buluş doğal kekik bitkisi kaynatılarak 5 saat dinlendirildikten sonra elde edilen aroma ile ayran üretimi yöntemi üretimi hakkındadır.The invention is about the production of buttermilk production method with the aroma obtained after boiling the natural thyme plant and resting it for 5 hours.

Description

TARIFNAME KEKIKLI AYRAN Bulus dogal kekik bitkisi kaynatilarak elde edilen aroma ile ayran üretimi yöntemi Teknolojik Alan: hakkindadir. DESCRIPTION THYME AYRAN Invention method of producing buttermilk with the aroma obtained by boiling the natural thyme plant Technological Field: is about.

Teknigin Bilinen Durumu: Ayranlar iki farkli yöntem ile üretilmektedir. Birinci yöntem fabrikasyon olarak süte su ve ayran mayasi katilarak elde etme, süt tozu, peynir alti suyu tozu, yayik alti suyu tozu, kazein gibi süt endüstrisinin atik ürünleri ve jelatin gibi bazi maddelerin de karistirilabilecegi kapali ayran üretimi ve buna ilaveten meyve aromasi katarak ta meyveli ayran üretimi. Ikincisi yöntem ise önce yogurt elde edilerek su ve tuz ilavesiyle ayran elde etme yöntemidir. Known Status of the Technique: Ayran is produced by two different methods. The first method is to add water to milk as a fabrication. and obtained by adding buttermilk yeast, milk powder, whey powder, buttermilk powder, waste products of the dairy industry such as casein and some substances such as gelatin Production of closed buttermilk that can be mixed and also by adding fruit flavor. fruit buttermilk production. The second method is to first obtain yoghurt and add water and salt. It is a method of obtaining buttermilk by adding

Bulusun Hammaddesi 1 Kg yogurtan imal edilen ayran listesi Süzme yogurt 1/2 kg Kese yogurt 1/2 kg Tas Kekigi 1 gr Su 2 lt Bulusun Detayli Imalati: Bulusu olusturan detayli yöntem: l-l/2 Süzme yogurt ile 1/2 kese yogurdunu 24 gr tuz ile homojen sekilde karistirilmasi. 2- 1/2 Süzme yogurt ile 1/2 kese yogurdunu 2 lt su ile ayran kivaminda karistirilip, köpürtülüp 24 saat dolapta bekletilmesi. 3- 120 ml suyu, bir kapta kaynatilmasi, kaynadiktan sonra 1 Gram tas kekigini 15 dk da kisik ateste kaynatmaya devam edilmesi ve ocagi kapatip 78-80 dk demlenmesi ve demlendikten sonra baska bir kaba aktarilip 5 saat buzdolabinda sogumaya birakilmasi. 4- 24 saat dolapta bekletilen ayranin üzerine 5 saat sogumaya birakilan tas kekik suyunun 3-4 damla damlatarak servise sunulmasi. Raw Material of Invention List of ayran made from 1 kg of yoghurt Strained yogurt 1/2 kg Pouch yogurt 1/2 kg Thyme 1 g Water 2 liters Detailed Manufacturing of the Invention: Detailed method creating the invention: 1-1/2 Mixing strained yoghurt and 1/2 pouch of yoghurt with 24 g of salt homogeneously. 2- Mix 1/2 strained yoghurt and 1/2 pouch of yoghurt with 2 liters of water to the consistency of buttermilk, Foam it and leave it in the fridge for 24 hours. 3- Boil 120 ml of water in a pot, after boiling, add 1 gram of thyme in 15 minutes. Continuing to boil on low heat, turning off the stove and letting it brew for 78-80 minutes and After brewing, transfer it to another container and leave it to cool in the refrigerator for 5 hours. 4- Stone thyme placed on buttermilk that has been kept in the refrigerator for 24 hours and left to cool for 5 hours. Serving by adding 3-4 drops of water.

Bulus konusu sistem burada anlatilanlarla sinirli tutulamaz. The system subject to the invention cannot be limited to what is explained here.

Fikir sabit kalmak kosulu ile bulus üzerinde malzemeye ve ölçüye bagli kalmadan sekle yönelik degisikliklerin yapilabilecegi, kullanilan malzemelerin yerlerinin degistirilebilecegi, kullanilan malzemelerin sayisinin degistirilebilecegi asikârdir. Provided that the idea remains constant, the invention can be developed without depending on the material and size. where changes can be made and the location of the materials used It is obvious that it can be changed and the number of materials used can be changed.

Bunlarin hepsi bulus kapsamindadir. Örnegin, - Bulusun sunulacagi malzeme ve gramaj degisiklik gösterebilir. All of these are within the scope of the invention. For example, - The material and weight in which the invention will be presented may vary.

- Bulusa ayran ve kekik suyunu karistirilarak sunulmasi. - Presenting the invention by mixing buttermilk and thyme juice.

- Bulus kapali ayran kutularinda sunulmasi. - Presenting the invention in closed buttermilk boxes.

- Bulus buzlu ayran olarak sunulmasi. - Presenting the invention as iced ayran.

- Bulusa kekik otu ile süslenmesi. - Decorating the find with thyme.

Teknikte uzman bir kisinin bulusta ortaya konan yeniligi, benzer yapilanmalari kullanarak da ortaya koyabilecegi ve/Veya bu yapilanmayi ilgili teknikte kullanilan benzer amaçli diger alanlara da uygulayabilecegi açiktir. Dolayisiyla böyle yapilanmalarin yenilik ve özellikle teknigin bilinen durumunun asilmasi kriterinden yoksun olacagi da asikârdir. The innovation put forward in the invention by a person skilled in the art can be interpreted as similar structures. and/or this structuring can be demonstrated using the techniques used in the relevant technique. It is clear that it can be applied to other areas with similar purposes. Therefore like this The criteria of innovation of the structures and especially exceeding the known state of the technique It is obvious that he will be deprived.

Claims

STEMS

1- The invention is related to the production of thyme buttermilk and its feature is; - 1/2 strained yoghurt (1), - 1/2 pouch of yoghurt (2) - thyme (3) - boiled thyme juice (5)

2- It is related to the production of thyme buttermilk mentioned in claim 1, and its feature is; It is characterized by mixing 1/2 strained yoghurt (l), 1/2 pouch yoghurt (2) and salt (6) homogeneously.

3- It is related to the production of thyme buttermilk mentioned in claim 1, and its feature is; It is characterized by mixing 1/2 strained yoghurt (1) and 1/2 pouch yoghurt (2) with 2 liters of water to the consistency of ayran, foaming it and keeping it in the fridge for 24 hours.

4- It is related to the production of thyme buttermilk mentioned in claim 1, and its feature is; Boil 120 ml of water (4) in a bowl, after boiling, continue boiling 1 gram of thyme (3) on low heat for 15 minutes, turn off the stove and let it brew for 78-80 minutes, and after it is brewed, transfer it to another container and leave it to cool in the refrigerator for 5 hours. is to be characterized.

5- It is related to the production of thyme buttermilk mentioned in claim 1, and its feature is; It is characterized by adding 3-4 drops of stone thyme (5) juice, which has been left to cool for 5 hours, onto ayran that has been kept in the refrigerator for 24 hours and served.