TR2023010030A2 - PRODUCTION METHOD OF A COOKIES WITH CHOCOLATE CHICKPEA DUST - Google Patents
PRODUCTION METHOD OF A COOKIES WITH CHOCOLATE CHICKPEA DUSTInfo
- Publication number
- TR2023010030A2 TR2023010030A2 TR2023/010030 TR2023010030A2 TR 2023010030 A2 TR2023010030 A2 TR 2023010030A2 TR 2023/010030 TR2023/010030 TR 2023/010030 TR 2023010030 A2 TR2023010030 A2 TR 2023010030A2
- Authority
- TR
- Turkey
- Prior art keywords
- chocolate
- production method
- cookies
- cookie
- chickpea
- Prior art date
Links
- 235000014510 cooky Nutrition 0.000 title abstract description 32
- 238000004519 manufacturing process Methods 0.000 title abstract description 17
- 235000010523 Cicer arietinum Nutrition 0.000 title abstract description 14
- 244000045195 Cicer arietinum Species 0.000 title abstract description 14
- 235000019219 chocolate Nutrition 0.000 title abstract description 13
- 239000000428 dust Substances 0.000 title 1
- 239000000843 powder Substances 0.000 abstract description 12
- 235000014594 pastries Nutrition 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000675108 Citrus tangerina Species 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Abstract
Buluş, unlu mamul sektöründe fırın, kafe, pastane vb. gibi yerlerde sunulmak ve satılmak üzere leblebi tozundan üretilen çikolatalı leblebi tozlu bir kurabiye üretim yöntemi ile ilgilidir.The invention is used in bakery, cafe, pastry shop, etc. in the bakery industry. It is related to a chocolate chickpea powder cookie production method produced from roasted chickpea powder to be offered and sold in places such as.
Description
TARIFNAME ÇIKOLATALI LEBLEBI TOZLU BIR KURABIYE ÜRETIM YÖNTEMI Teknik Alan Bulus, unlu mamul sektöründe firin, kafe, pastane vb. gibi yerlerde sunulmak ve satilmak üzere leblebi tozundan üretilen çikolatali leblebi tozlu bir kurabiye üretim yöntemi ile ilgilidir. Teknigin Bilinen Durumu Unlu mamul sektöründe genellikle ikramlik ve atistirmalik olarak tüketilen unlu mamullerin basinda kurabiyeler gelmektedir. Kurabiyenin temel malzemeleri un, yag, seker ya da tuz olup, tatli ve tuzlu gevrek bir hamur isi çesididir. Istenilen tat farkliliklarini yaratabilmek için kurabiye içerigine çikolata ya da yemisler eklenmektedir. Ancak bilindik içeriklerden elde edilen kurabiyeler benzer tatlardadir. Literatürde yapilan arastirmada kurabiye üretim yöntemlerinden birine örnek olarak TR2017/09251 numarali doküman gösterilebilir. Bahsi geçen doküman, mandalinali karakilçik bugday unu kurabiyesi üretim yöntemi ve bu yöntem ile üretilen kurabiye iliskin olup, bu bulus; kurutulmus mandalina parçalari ve mandalina kabugu uçucu yagini içeren, yöresel bir bugday çesidi olan karakilçik bugday unuyla yapilmis bir un kurabiyesinin formüle edilmesi ve üretimidir. gösterilebilir. Bahsi geçen doküman, gida sektöründe tüketilmek üzere gelistirilmis, her yastan tüketicilerin damak zevkine hitap eden hamurunun badem unu, yulaf unu, glütensiz un, tuz, bitter çikolata ve hindistan cevizi sekeri ve üzerine yag ve çikolata eklenerek olusan kaplama çikolatali kurabiye ile ilgilidir. Yukarida bahsi geçen dokümanlarda, farkli agiz tatlarina göre çesitlendirilmis yeni tatlarda kurabiyeler elde edilmeye çalisilmistir. Ancak mevcut teknikte kuruyemis çesidinden leblebi kullanilarak üretilen ve unlu mamul sektöründe saglikli atistirmalik olarak tüketiciye sunulan bir kurabiye çesidine ihtiyaç dogmustur. Sonuç olarak yukaridaki problemlerin varligi ve mevcut çözümlerin yetersizligi, ilgili teknik alanda bir gelistirme yapmayi zorunlu kilmistir. Bulusun Amaci Mevcut bulus yukarida bahsedilen dezavantajlari ortadan kaldiran ve ilgili teknik alana yeni avantajlar getiren, çikolatali leblebi tozlu bir kurabiye üretim yöntemi ile ilgilidir. Bulusun ana amaci, unlu mamul sektöründe firin, kafe, pastane vb. gibi yerlerde sunulmak ve satilmak üzere leblebi tozundan üretilen çikolatali leblebi tozlu bir kurabiye üretilmesini saglayan bir üretim yöntemi ortaya koymaktir. Bulusun amaci, leblebi tozu içeren hamur içerisinde çikolata dolgusu barindiran ve kurabiyelerin saglikli atistirmalik olarak tüketiciye sunulmasini saglayan bir kurabiye üretim yöntemi ortaya koymaktir. Bulusun ana amaci, mevcut teknikte üretilen kurabiyelere alternatif olarak farkli lezzette bir kurabiye elde edilmesini saglayan bir kurabiye üretim yöntemi ortaya koymaktir. Bulusun bir diger amaci, kurabiye hamurunun leblebi tozundan elde edilmesi sayesinde saglikli ve lezzetli bir kurabiye çesidi üretilmesini saglayan bir kurabiye üretim yöntemi ortaya koymaktir. Bulusun bir diger amaci, kuruyemis olarak leblebinin kurabiye içeriginde tüketiciye sunulmasini saglayan bir kurabiye üretim yöntemi ortaya koymaktir. Bulusun Detayli Açiklamasi Bu detayli açiklamada, bulus konusu kurabiye üretim yönteminin tercih edilen alternatifleri, sadece konunun daha iyi anlasilmasina yönelik olarak ve hiçbir sinirlayici etki olusturmayacak sekilde açiklanmaktadir. Tablo 1'de bulus konusu kurabiye hamurunun içerigi ve oranlari verilmektedir. Tablo 1: Kurabiye hamur içerigi ve kullanim oranlari Hamur Içerigi Agirlikça Tercih Edilen Miktar (gr) Leblebi tozu 1000 Margarin 300 Nisasta 200 Kabartma tozu 20 Pudra sekeri 300 Eritilmis çikolata 400 Bulusa konu kurabiye üretim yöntemi su sekilde gerçeklestirilmektedir; sekeri karistirilarak hamur makinesinde en az 20 dakika yogurulur. Leblebi tozu, Elde edilen hamur, içerisine eritilmis çikolata dolgusu konularak sekillendirilmek üzere dolgu makinesine alinir. Hamurun dolgu makinesinde parçalar halinde sekillendirilmesi esnasinda içerisine eritilmis çikolata konulur. Sekillendirilen hamur parçalari, tepsiye dizilir ve firinda 150°C sicaklikta 15 dakika pisirilir. Pisen kurabiyeler, ortam sicakliginda sogumaya birakilir. TR TR TR DESCRIPTION PRODUCTION METHOD OF A DUSTED COOKIE WITH CHOCOLATE LEBLEBI Technical Area Bulus is used in bakery, cafe, patisserie etc. in the bakery sector. It is related to a cookie production method with chocolate roasted chickpea powder produced from roasted chickpea powder to be offered and sold in places such as. State of the Art: Cookies are one of the leading bakery products consumed as treats and snacks in the bakery industry. The basic ingredients of the cookie are flour, oil, sugar or salt, and it is a type of sweet and salty crisp pastry. Chocolate or nuts are added to the cookie content to create the desired taste differences. However, cookies made from familiar ingredients have similar tastes. In the research conducted in the literature, the document numbered TR2017/09251 can be cited as an example of one of the cookie production methods. The mentioned document is about the tangerine karakilçik wheat flour cookie production method and the cookies produced by this method, and this invention; It is the formulation and production of a flour cookie made with karakilçik wheat flour, a local wheat variety, containing dried tangerine pieces and tangerine peel essential oil. can be shown. The document in question is about chocolate chip cookies, which have been developed to be consumed in the food industry and appeal to the taste of consumers of all ages. The dough is made of almond flour, oat flour, gluten-free flour, salt, dark chocolate and coconut sugar and the addition of oil and chocolate on top. In the documents mentioned above, an attempt was made to obtain cookies with new flavors that were diversified according to different tastes. However, with the current technique, a need has arisen for a type of cookie produced using roasted chickpea, a type of nuts, and offered to the consumer as a healthy snack in the bakery industry. As a result, the existence of the above problems and the inadequacy of existing solutions necessitated a development in the relevant technical field. Purpose of the Invention The present invention relates to a production method of chocolate chip chickpea powder cookies that eliminates the above-mentioned disadvantages and brings new advantages to the relevant technical field. The main purpose of the invention is to use bakeries, cafes, patisseries, etc. in the bakery industry. The aim is to introduce a production method that enables the production of a chocolate chip roasted chickpea powder cookie produced from roasted chickpea powder to be offered and sold in places such as. The aim of the invention is to introduce a cookie production method that contains chocolate filling in a dough containing roasted chickpea powder and enables the cookies to be presented to the consumer as a healthy snack. The main purpose of the invention is to introduce a cookie production method that provides a different flavor of cookies as an alternative to the cookies produced with the current technique. Another aim of the invention is to introduce a cookie production method that enables the production of a healthy and delicious cookie type by obtaining cookie dough from roasted chickpea powder. Another aim of the invention is to introduce a cookie production method that allows roasted chickpeas as nuts to be presented to the consumer as a cookie. Detailed Description of the Invention In this detailed explanation, the preferred alternatives of the cookie production method of the invention are explained only for a better understanding of the subject and in a way that does not create any limiting effect. Table 1 gives the content and proportions of the cookie dough of the invention. Table 1: Cookie dough content and usage rates Dough Ingredient Preferred Amount by Weight (g) Chickpea powder 1000 Margarine 300 Starch 200 Baking powder 20 Powdered sugar 300 Melted chocolate 400 The cookie production method subject to the invention is carried out as follows; Mix the sugar and knead it in the dough machine for at least 20 minutes. Chickpea powder. The resulting dough is put into the filling machine to be shaped by adding melted chocolate filling. While the dough is being shaped into pieces in the filling machine, melted chocolate is added into it. The shaped dough pieces are placed on a tray and baked in the oven at 150°C for 15 minutes. Baked cookies are left to cool at ambient temperature. TR TR TR
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR2023010030A2 true TR2023010030A2 (en) | 2023-09-21 |
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