WO2021262125A1

WO2021262125A1 - Cold sahlep with banana and its preparation method

Info

Publication number: WO2021262125A1
Application number: PCT/TR2021/050648
Authority: WO
Inventors: Mehmet Sait KANBUR
Original assignee: Yaşar Dondurma Ve Gida Maddeleri̇ Anoni̇m Şi̇rketi̇
Priority date: 2020-06-24
Filing date: 2021-06-24
Publication date: 2021-12-30
Also published as: TR202009885A2

Abstract

The invention relates to a cold-served food product containing sahlep, banana, labneh cheese, milk cream, milk ice and Turkish delight, which are beneficial for human health and have high nutritional value, and the preparation method of this product.

Description

COLD SAHLEP WITH BANANA AND ITS PREPARATION METHOD

Technical Field

State of the Art

Today, the ready-made food and beverage sector occupies a large place in people's lives regarding their nutrition and is considered essential for human health. People should be protected from negative environmental effects and have a natural and balanced diet so as to be resistant to diseases. However, it is known that the increase in the consumption of stimulant drinks with high sugar content such as coffee and carbonated drinks, which are the most consumed in the food and beverage sector, cause negative effects on human health; e.g., obesity. Having a healthy diet including nutrients such as fruits, vegetables, herbs, spices, milk and dairy products provides both protective and therapeutic benefits on health. Hence, it is of great importance to include herbal and natural beverages in the beverage sector. Traditional beverages such as sahlep has been introduced to the ready-made beverage industry. Nevertheless, serving such healthy beverages traditionally does not appeal to different taste buds and different cultures on a larger scale. For this reason, these products need to be presented in different flavors.

Researches on the current technique relevant to the subject set forth the following applications.

The patent application numbered TR2015/14568 relates to a hot beverage mixed with chocolate, sahlep and coffee, providing a brand-new taste to the food and beverage industry. The patent application numbered TR 2017/23608 relates to a beverage including boza with sahlep and its production method thereof. Boza with sahlep is produced by soaking 24.73% bulgur by mass in 72.74% water for 10 hours and adding 2.52% rice, cooking until it has a homogeneous appearance, mixing for 10 minutes in a mixer at a constant speed, and filtering, then placing the obtained raw boza on a low fire, and adding 17.51% granulated sugar and 2.33% sahlep to the mixture, having 80.16% raw boza thereof, adding a starter culture to the mixture after cooking for another 30 minutes until it reaches the fermentation temperature, sealing the jar hermetically, and leaving to incubate at 25Ό for 3 days to ferment.

The patent application numbered TR2017/17691 relates to an instant sahlep and its production method thereof. The invention relates to a mixed sahlep beverage containing milk to be consumed after its opened, a secondary component to change the taste of natural sahlep, a thickener to prevent phase separation of the secondary component, an emulsifier to provide a homogeneous and lump-free emulsion and sahlep.

In the German patent application numbered DE10343936A1 , a beverage obtained by mixing liquid milk, sugar, powder (sahlep) obtained from orchid roots of Orchis genus ('Knabenkraut') and optionally other excipients and/or additives and its production method is described.

In conclusion, due to the negativities described above and the inadequacy of the existing solutions on the subject, it was deemed necessary to make an improvement in the relevant technical field.

Brief Description of the Invention

The invention aims to solve the abovementioned disadvantages by being inspired from the current conditions.

The primary object of the invention is to develop a healthy, healing and natural beverage with nutritive content to be served in the food and beverage industry.

Another object of the invention is to appeal to different taste buds by providing different flavors from a traditional product. Another object of the invention is to increase the added value of a traditional beverage by providing different flavors.

The invention contains a cold-served food product containing sahlep, banana, labneh cheese, milk cream, milk ice and Turkish delight, which are beneficial for human health and have high nutritional value, and the preparation method of this product in order to fulfill the purposes described above.

The structural and characteristic features of the invention and all its advantages will be more clearly understood with the detailed description given below. Hence, the evaluation should be made in view of this elaborated description. Detailed Description of the Invention

In this detailed explanation, the food product of the invention and its production method and preferred compositions are explained only for a better understanding of the subject and without any limiting effect.

The invention contains a cold-served food product containing sahlep, banana, labneh cheese, milk ice, milk cream and Turkish delight, and the preparation method of this product thereof.

Table 1 provides the raw materials used in the product formula and the utilization ratio of these materials.

Table 1 : Ingredients of the cold sahlep with banana

Sahlep is the attributed name of the powder obtained from the underground tubers of many species of the Orchidaceae (orchids) family and the beverage produced from it. It is also the general name attributed to orchid species in Anatolia, and it is a wire rooted herbaceous plant from the Orchidaceae family. It has two lumps on its root. These lumps include components namely, the starch-like polysaccharide glucomannan (40% on average). It has an upright and cylindrical body. Its flowers blossom in the form of clusters or spikes. The root of the Sahlep plant is collected during the season. It can be boiled with water or milk or made into powder after drying directly. It is then blended with cinnamon upon request. Since sahlep swells when used with water and milk, it is widely used as a stabilizer in ice cream production. It is known that 1 gram of sahlep absorbs 200 ml of water. Sahlep drink, on the other hand, is a medicinal drink in liquid form obtained by boiling sahlep powder with water or milk. One can add brown or white table sugar, natural sweeteners, spices such as turmeric, ginger, ginseng, cinnamon, carob, cloves arbitrarily. It is known that this traditional drink provides many benefits to human health such as relieving constipation and bloating, facilitating digestion, strengthening memory and mind, eliminating chest diseases, increasing sexual power.

An embodiment of the invention contains preferably 10-20% cold sahlep beverage by weight in the total mixture.

Banana is a fruit that contains vitamins A, B1 , B2, C and E, and is extremely rich in terms of potassium, magnesium, iron, calcium, phosphorus, sodium and iodine. Besides having an exotic flavor, it is also an important food source with essential health benefits It has many health benefits, from fighting depression to relieving morning sickness to protecting against kidney cancer, diabetes, osteoporosis and blindness. Thanks to its high fiber content, it is filling and helps the digestive system.

An embodiment of the invention contains 30-20% banana by weight in the total mixture. Alternative embodiments of the invention may include fresh, frozen or dried banana.

Labneh cheese is a popular dairy product for its rich taste and light texture. Labneh cheese, which is frequently found in world cuisine, can be served as a sauce, appetizer or dessert. It is low in lactose; however, it is rich in terms of the beneficial bacteria, protein and calcium, which are essential for health. Labneh cheese is a type of soft cheese produced by straining yoghurt to extract most of the whey into a denser, more concentrated product. It is often made from cultured dairy products such as kefir, yoghurt or probiotic yoghurt, which are rich in beneficial bacteria that can help improve gut health. Labneh, like other types of cheese, offers a hearty dose of protein for a low calorie; every 28 grams contains about 5 grams of protein. Labneh cheese is a good source of protein that supports many of its healthy components, including weight management, metabolic function, blood sugar control and bone density. Labneh cheese is a good source of probiotics, a type of beneficial bacteria that promotes gut health.

An embodiment of the invention contains 20-30% labneh cheese by weight in the total mixture.

Milk ice is produced by freezing the ice. Milk fat in milk is also important in terms of getting the fatty acids that the body needs. The phospholipids in milk fat are beneficial for the formation of cerebral and nerve cells. It enables the body to utilize Vitamins A, D, E, K, which are fat-soluble vitamins obtained from food. Milk is low in cholesterol, despite its being a dietary product. 100 ml. milk contains roughly 12 grams of cholesterol. These fatty acids in milk prolong the gastric emptying time, ensuring fullness for a long time. It reduces the feeling of hunger. Due to its high protein content; lactose, the milk sugar, does not raise blood sugar quickly. Protein always balances the sugar and prevents the feeling of hunger in short intervals. Milk protein is also an energy source. It forms and heals muscular tissue. It accelerates growth and development.

Pasteurized dairy milk of animal origin or long-life milk (UHT) is used in the preparation of the preferred sample of the invention and the sahlep beverage. The milk relevant to the invention is of animal origin obtained from cows, sheep, and goats. The milk of animal origin used in the invention may be organic, lactose-free, semi-skimmed, full-fat, skim-free or contain high-protein. In the invention, organic milk can be used to obtain a natural product, lactose-free milk can be used to obtain an easy-to-digest product, full-fat or high-protein milk can be used to obtain a nutritious product, semi-skimmed or skim milk can be used to obtain a low- calorie product. In the alternative embodiments of the invention; plant-based milk such as coconut milk, rice milk, oat milk, almond milk and soy milk can also be used in the invention in order to obtain products suitable for vegan or vegetarian diets, instead of animal-derived milk.

An embodiment of the invention contains 5-10% milk ice by weight obtained from individuals or combinations selected from the above-described milk types in the total mixture.

Milk cream, on the other hand, is a fresh and delicious dairy product obtained from natural and additive-free milk, consisting of 100% milk fat, and provides all the benefits offered by the milk to human life. The cream can be consumed raw as well as used in cooking and in making desserts. In a preferred embodiment of the invention, pasteurized daily fresh cream or long-lasting pasteurized cream obtained from milk of animal origin is used. An embodiment of the invention contains 5-10% milk cream by weight in the total mixture.

Turkish delight is a traditional Turkish dessert prepared with water, sugar, starch and citric acid or tartaric acid or potassium bitartrate by adding seasonings, dried fruits and similar substances to the mixture when necessary, in accordance with its technique. Today, the production variation of Turkish delights has increased, varying from cream, mint, vanilla and ginger delights, besides plain, hazelnut, pistachio, walnut, almond, coconut, orange, rose-leaf, banana, and lemon Turkish delights. Turkish delight is a complete energy store with the starch and sugar it contains. Like all carbohydrate foods, Turkish delight is digested in a short time after consumption. It is also known to relieve stomach and intestinal system.

An embodiment of the invention contains 5-10% units or combinations selected from the above-described delight types by weight in the total mixture.

A preferred sample of the invention includes 20% sahlep, 40% banana, 20% labneh cheese, 5% milk cream, 10% milk ice and 5% Turkish delight by weight in the total mixture.

In the preparation method of the invention, the sahlep is obtained by boiling the sahlep powder with water and/or milk, and optionally predetermined amounts of table sugar, natural sweeteners or spices such as cinnamon can be added. Banana, labneh cheese, milk cream, milk ice and Turkish delight are added to the prepared and cooled sahlep drink in the amounts specified in Table 1 and mixed with mixers or industrial beaters until a homogeneous mixture is obtained. Cold sahlep with banana is served.

Claims

1. A cold-served food product containing sahlep, banana, labneh cheese, milk ice, milk cream and Turkish delight.

2. The food product according to Claim 1 , characterized by comprising; 10- 20% sahlep by weight in the total mixture.

3. The food product according to Claim 1 , characterized by comprising; 30- 50% banana by weight in the total mixture.

4. The food product according to Claim 1 , characterized by comprising; 20- 30% labneh cheese by weight in the total mixture.

5. The food product according to Claim 1 , characterized by comprising; 5-10% milk cream by weight in the total mixture.

6. The food product according to Claim 1 , characterized by comprising; 5-10% milk ice by weight in the total mixture.

7. The food product according to Claim 1 , characterized by comprising; 5-10% Turkish delight by weight in the total mixture.

8. The food product according to Claim 1 , characterized by comprising; a preferred sample of invention is 20% sahlep, 40% banana, 20% labneh cheese, 5% milk cream, 10% milk ice and 5% Turkish delight by weight in the total mixture.

9. A food product according to any of the preceding claims, characterized in that; banana, labneh cheese, milk cream, milk ice and Turkish delight are added into the sahlep beverage and mixed until a homogeneous mixture is obtained.