WO2015102545A1 - Biscuits aux amandes amères avec des noix/arachides/pistaches/noisettes/amandes doublement torréfiées et procédé de production - Google Patents

Biscuits aux amandes amères avec des noix/arachides/pistaches/noisettes/amandes doublement torréfiées et procédé de production Download PDF

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Publication number
WO2015102545A1
WO2015102545A1 PCT/TR2014/000025 TR2014000025W WO2015102545A1 WO 2015102545 A1 WO2015102545 A1 WO 2015102545A1 TR 2014000025 W TR2014000025 W TR 2014000025W WO 2015102545 A1 WO2015102545 A1 WO 2015102545A1
Authority
WO
WIPO (PCT)
Prior art keywords
bitter almond
product
cookie
hazelnut
almond
Prior art date
Application number
PCT/TR2014/000025
Other languages
English (en)
Inventor
Muhammet BOSTAN
Original Assignee
Bostan Muhammet
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bostan Muhammet filed Critical Bostan Muhammet
Priority to DE112014006098.4T priority Critical patent/DE112014006098T5/de
Publication of WO2015102545A1 publication Critical patent/WO2015102545A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Definitions

  • This invention is related to bitter almond cookies to be consumed in the food industry and especially it concerns bitter almond cookie with double roasted walnut, peanut, pistachio and hazelnut (excluded raw hazelnut) production method that provides a different taste from the classical bitter almond cookie.
  • bitter almond cookie is a traditional Turkish cookie. It is made with egg white, sugar and almond. According to the traditional recipe, a bitter almond is put on the cookie and the name comes from it. Since bitter almond cannot be obtained sometimes, raw hazelnut or almond essence is used instead of it. Those cookies have a hard and dense nature.
  • Bitter almond cookies are not consumed by a particular group or the consumption takes place between a relatively small number of people because of the dense nature and the taste of the current bitter almond cookies.
  • the invention aims to present both different flavours and a similar taste of the bitter almond cookie in' which it contains the naturally added almond, walnut, peanut, hazelnut, pistachio, strawberry, cherry and seasonal fruits and vitamins beneficial to the body in terms of human health.
  • 5- Double Roasted and Ground Hazelnut It is one of the ingredients that flavours the product and contains the vitamins A, B, C, P and iron. It can be both stirred into the product singly; and it can be used with the fruits.
  • 6- Double Roasted and Ground Almond It is one of the ingredients that flavours the product and contains the vitamins A, B, C and E and calcium, phosphorus, zinc, iron, magnesium and potassium. It can be both stirred into the product singly; and it can be used with the fruits.
  • 7- Double Roasted and Ground Peanut It is one of the ingredients that flavours the product and contains the vitamins Bl, B2, B8 and E and phosphorus. It can be both stirred into the product singly; and it can be used with the fruits.
  • 8- Double Roasted and Ground Pistachio It is one of the ingredients that flavours the product and contains the vitamins B, C and E. It can be both stirred into the product singly; and it can be used with the fruits.
  • 10- Orange Peel It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives the aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins B, C and potassium, calcium and magnesium.
  • 11- Lemon Peel It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives the aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins A, B and C.
  • the temperature is arranged between 30°C and 95°C and the mixture is stirred
  • lemon zest, orange zest, grated mandarin, coffee, cappuccino, instant coffee, cocoa, chocolate, cinnamon, chocolate etc. are added;
  • cappuccino 5-50 gr cappuccino
  • the fresh fruit boiled down is cooked by adding sugar at a low heat (in the form of newly mashed potatoes) until the consistency is reached,
  • the product is cooked for 3-6 minutes at 110-130°C in order that the dough can spread in the oven, it is cooked for 4-6 minutes at 120-140°C in order that the puffed dough can crack, and it is cooked for 5-10 minutes at 140-145°C, depending on the type of the product, in order that it is cooked enough, - Cookies that are removed from the oven and cooled are turned upside down and their backs are sponged, they are removed from the paper or silpat and are made ready for consumption by doubling.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Cette invention concerne des biscuits aux amandes amères à consommer dans l'industrie alimentaire et elle concerne en particulier un procédé de production de biscuits aux amandes amères avec des noix, des arachides, des pistaches, des noisettes (à l'exclusion de noisettes crues) et des amandes doublement torréfiées qui permet d'obtenir un goût différent de celui du biscuit aux amandes amères classique. L'invention concerne un biscuit aux amandes amères qui contient au moins un composant parmi les noix, noisettes, arachides, pistaches et amandes crues et doublement torréfiées. Sa particularité est qu'il contient des farines de noix crues et doublement torréfiées qui donnent un arôme de base au produit, du citron qui empêche le produit de devenir doucereux, du vinaigre qui donne au produit un arôme acidulé, une purée de fruits frais qui apporte arôme et vitamines et/ou des morceaux de fruits séchés, en plus de blanc d'œuf et de sucre.
PCT/TR2014/000025 2014-01-03 2014-02-03 Biscuits aux amandes amères avec des noix/arachides/pistaches/noisettes/amandes doublement torréfiées et procédé de production WO2015102545A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE112014006098.4T DE112014006098T5 (de) 2014-01-03 2014-02-03 Bittermandelplätzchen mit doppeltgebrannten Walnüssen/Erdnüssen/Haselnüssen/Mandeln und deren Herstellungsverfahren

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2013/10925 2014-01-03
TR201310925 2014-01-03

Publications (1)

Publication Number Publication Date
WO2015102545A1 true WO2015102545A1 (fr) 2015-07-09

Family

ID=50424689

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2014/000025 WO2015102545A1 (fr) 2014-01-03 2014-02-03 Biscuits aux amandes amères avec des noix/arachides/pistaches/noisettes/amandes doublement torréfiées et procédé de production

Country Status (2)

Country Link
DE (1) DE112014006098T5 (fr)
WO (1) WO2015102545A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2591859A1 (fr) * 1985-12-23 1987-06-26 Nabisco Brands Sa Nouveau produit de patisserie et/ou de biscuiterie, notamment du type macaron et son procede de fabrication.
GB2448497A (en) * 2007-04-17 2008-10-22 Perfect Polymers Systems Ltd A dry composition for forming into a meringue or a frozen dessert

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2591859A1 (fr) * 1985-12-23 1987-06-26 Nabisco Brands Sa Nouveau produit de patisserie et/ou de biscuiterie, notamment du type macaron et son procede de fabrication.
GB2448497A (en) * 2007-04-17 2008-10-22 Perfect Polymers Systems Ltd A dry composition for forming into a meringue or a frozen dessert

Non-Patent Citations (10)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD [online] MINTEL; August 2005 (2005-08-01), "Amaretti Biscuits", XP002730511, Database accession no. 393893 *
DATABASE GNPD [online] MINTEL; January 2012 (2012-01-01), "Almond Biscuits with Orange", XP002730509, Database accession no. 1706608 *
DATABASE GNPD [online] MINTEL; July 2011 (2011-07-01), "Amaretti Bitter Almond Cookies with Hazelnuts", XP002730513, Database accession no. 1582171 *
DATABASE GNPD [online] MINTEL; March 2011 (2011-03-01), "Hazelnut Cookies", XP002730512, Database accession no. 1522189 *
DATABASE GNPD [online] MINTEL; March 2012 (2012-03-01), "Almond Macaron Assortment", XP002730515, Database accession no. 1747078 *
DATABASE GNPD [online] MINTEL; November 2003 (2003-11-01), "Macarons Roses Sweets", XP002730507, Database accession no. 240029 *
DATABASE GNPD [online] MINTEL; November 2013 (2013-11-01), "Amaretti Biscuits", XP002730510, Database accession no. 2241266 *
DATABASE GNPD [online] MINTEL; September 2011 (2011-09-01), "Sakutto Macarons", XP002730514, Database accession no. 1625751 *
DATABASE GNPD [online] MINTEL; September 2013 (2013-09-01), "Almond Cranberry Dimples", XP002730508, Database accession no. 2170270 *
HUBER H: "Macaroons and similar confectionery within a European framework. (translated) TIOL- Makronen und artverwandte Gebaecke im europaeischen Raum.", ZUCKER- UND SUESSWARENWIRTSCHAFT 1993 FIB-AKAD. FUER BAECKER & KONDITOREN, INGELHEIM, GERMANY, vol. 46, no. 9, September 1993 (1993-09-01), pages 420, XP009180446 *

Also Published As

Publication number Publication date
DE112014006098T5 (de) 2016-10-27

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