TR201819835A2 - A FOOD PREPARATION METHOD - Google Patents

Abstract

The invention is a walnut processing method that includes the steps of pre-washing the walnut, rinsing it, adding aroma to the walnut in a solution prepared with flavoring herbs and sugar, salting and baking the walnut.

Description

DESCRIPTION A METHOD OF PREPARING FOOD TECHNICAL FIELD The invention relates to obtaining a different flavor by passing the walnut through certain processes.

The invention, in particular, reveals the pain that dried walnuts have after undergoing certain pre-processes. which enables the aroma to be taken and, optionally, to gain a new aroma. It is related to the method that includes the process steps. PRIOR ART Today, dried nuts are consumed as snacks for pleasure, as well as many It is also used as a source of treatment for discomfort. Walnut is one of the most beneficial nuts. comes in their turn.

The main benefits of walnuts are anemia and increase in cholesterol in the blood. prevents. It also improves brain functions. Contains phosphorus and calcium contains. In addition, the immune system strengthens and antioxidant It has also been detected that there is a source.

As a result of the researches, people who consume walnuts regularly have coronary artery disease. It has been found to reduce the risk of disease. Omega3 acids contained in walnuts and It has been determined that it prevents vascular occlusion thanks to its alphalinoleic acid.

Walnut is a nut that is consumed abundantly today, and its variety is similar to other nuts. It is a non-product. Particularly, the membrane that the walnut has on the surface If it is exposed to a heat, it causes an urgency in taste. Generally used to diversify dried nuts with different spices. In these methods, the processes are carried out under a certain temperature. The final product This bitterness in walnut is not liked by consumers.

As a result of the research, in a source published in 2013, the inside of the walnut is salty. A product obtained by roasting in water is mentioned. Aforementioned As a result of the application, the aforementioned bitter taste occurs in walnuts.

In addition, the products that are sold as salted walnuts in the foreign market are also mentioned above. there are downsides. There are many known walnut preparation recipes. It does not fully solve the aforementioned problem.

As a result, all the above-mentioned problems make it necessary to make an innovation in the relevant field. does not make it.

OBJECTIVE OF THE INVENTION The present invention aims to eliminate the above-mentioned problems and necessitates innovation.

The main purpose of the invention is to eliminate the bitter taste coming from the skin of the walnut. It reveals the nut structure that provides different aromas to walnuts. is to put.

Another object of the invention is to combine the aroma of the other products imparted to the walnut. to increase its benefits.

Another object of the invention is to provide a wide variety of walnut-related products.

Another aim of the invention is to provide consumers with a variety of walnuts in different flavors and flavors. To increase the consumption of walnuts, which is a useful nut.

BRIEF DESCRIPTION OF THIS ITEM All the above-mentioned purposes that will emerge from the detailed description below. The present invention is a method of preparing food.

The invention is a walnut processing method and its feature is; a. At least 3 times the amount of walnuts to be used, 155% by mass Pre-wash for at least 15 minutes in water containing salt b. Rinsing the walnuts with clean water c. Maximum 99.19% water by mass, minimum 080% sugar by mass, minimum by mass quince peel, solution containing at least 030% rosehip by mass at 100°C to be boiled D. Let the solution brew for a minimum of 10 minutes and a maximum of 20 minutes. to. Add the prepared solution at a minimum of 55, a maximum of 65 °C. adding walnuts at a rate of 6/1 by mass Keeping the walnuts in the solution for at least 5, maximum 20 minutes g. Straining the walnuts h. Flavoring the strained walnuts I. Baking the walnuts It is characterized by having processing steps In another preferred embodiment of the invention, 98.92828% water, by mass, is at least The brewing of the solution containing it includes the process step.

In another preferred embodiment of the invention, the process of sweetening the walnuts During the baking process, continue the baking process after adding salt as a sweetener. includes the.

In another preferred embodiment of the invention, the amount of walnuts is 1-1.5% by mass. It includes the process of adding salt in the ratio.

In another preferred embodiment of the invention, the process of sweetening the walnuts sweetening by using molasses as a sweetener and then It includes the baking process step.

In another preferred embodiment of the invention, the process of sweetening the walnuts sweetening using honey as a sweetener and then baking contains the name.

In another preferred embodiment of the invention, 75% of the mass of the walnut used is Claim 5 or 6, which includes the process step of sweetening with honey or molasses at the rate of suitable walnut processing method.

In another preferred embodiment of the invention, the 50°C water rinsing step is used. Walnut processing method according to claim 1, which has.

In another preferred embodiment of the invention, it is placed in an oven at a temperature of at least 100°C for 10-25 It has a baking process step, which is characterized by keeping it waiting for minutes.

In another preferred embodiment of the invention, preheated at a temperature of 125°. It is characterized by keeping it in the oven for 17-18 minutes.

In another preferred embodiment of the invention, at least 30 It includes the cooling process by keeping it waiting for minutes.

In another preferred embodiment of the invention, mill-ground salt as salt It has a pre-washing process used.

In another preferred embodiment of the invention, mill-ground salt as salt is used.

The invention is a method of preparing chocolate with walnuts and its feature is; j. Containing cocoa butter, cocoa, vanilla and salt and honey as flavoring preparation of chocolate k. Molding the prepared liquid chocolate l. On the semi-fluid chocolate in the mold; I. At least 3 times the amount of walnuts to be used, by mass ii. Rinsing the walnuts with clean water iii. Maximum 99.19% water by mass, minimum 0.30% sugar by mass, by mass at least 008% linden, at least 003 % quince leaf by mass, by mass containing at least 0.1% quince peel, at least 030% rosehip by mass boiling the solution at 100°C iv. Let the solution brew for a minimum of 10 minutes and a maximum of 20 minutes. v. The prepared solution should be at least 55, at most 65 °C at maximum. adding walnuts at a ratio of 6/1 by mass of the solution vi. Keeping the walnuts in the solution for at least 5, maximum 20 minutes vii. Straining the walnuts viii. Flavoring the strained walnuts ix. Baking the walnuts x. Chilling the walnuts Putting the walnut obtained by the process steps m. Cooling and removing the chocolate from the mold It is characterized by having process steps. pattern with this configuration Whole walnut presentation can be made on chocolate, as well as ground walnuts. It is possible to produce chocolate with walnut particles.

The scope of protection of the invention has been stated in the claims, and this short and detailed for exemplification purposes, it cannot be limited to what is told. A technical expert similar in the light of what has been explained above without departing from the main theme of the invention. It is clear that structuring can occur.

BRIEF DESCRIPTION OF THE FIGURES In Figure 1, the flow diagram describing the invention is given.

DETAILED DESCRIPTION OF THE INVENTION In this detailed description, a method of preparing food, which is the subject of the invention, is only with examples that will not have any limiting effect for better understanding. is explained.

The subject of the invention is a kind of walnut processing method, especially the predetermined pre-determination of dried walnut. obtaining the bitter aroma it has by undergoing processes and optionally a new It relates to a method that includes processing steps that provide a flavoring.

In Figure 1, the flow diagram describing the process steps used in the method given.

In this explanation, the processing of walnuts is explained for 1 kg of walnuts, and the specified rates are Same process steps for more or less walnuts. can be realized. In the pre-washing process, at least 6 times the walnut mass is used. in process The ratio of the amount of salt used to the amount of water is 1/60. (166%) 6 times of walnut mass is used in the solution. Said solution The ratio of the sugar used in the liquid to the amount of water by mass is 0.417%. 0.1% by mass, the ratio of the quince leaf used to the amount of water by mass 0.05%, the ratio of quince peel used to the amount of water by mass is 0.15%, used The ratio of rosehip to the amount of water by mass was determined as 0.37%. Rates are also are also given in the table.

Solution content by Mass (%) quince leaf ~0.049464 Quince peel ~0.148392 Rosehip ~0.362737 6 times of walnut mass is used in the solution. Said solution The ratio of the sugar used in the liquid to the amount of water by mass is 0.417%. 0.1% by mass, the ratio of the quince leaf used to the amount of water by mass 0.05%, the ratio of quince peel used to the amount of water by mass is 0.15%, used The ratio of rosehip to the amount of water by mass was determined as 0.37%. Rates are also are also given in the table. 1 kg of walnuts are primarily prewashed. Pre-wash In the process, 100 g of salt is added in 6 liters of water and the water is min. 55 and max. 65 °C. When it reaches the temperature, 1 kg of walnuts is added. Meanwhile, the prewash water The temperature is kept constant and the walnuts are kept for a minimum of 10 and a maximum of 20 minutes. kept in the wash water. Completion of the prewash period then the walnuts are filtered and taken from the water and the rinsing process is started.

In the rinsing process, at least 3 liters of water at 50°C, preferably with direct water supply. or by throwing out the salt water residue on the walnuts in a bowl. is carried out. Pre-wash water remaining on the walnut after rinsing remains are discarded. Aroma pre-wash that causes the opening of the walnut shell It is transferred to the water and thanks to the rinsing process, the bitter aroma on the walnut surface is taken completely.

In the preferred embodiment of the invention, the temperature of the prewash water is preferably 60 °C. temperature is kept constant.

In the preferred embodiment of the invention, the prewash time is 15 minutes. is determined.

With the above-mentioned process, the bitter aroma on the walnuts is taken and the walnuts are it is getting ready to soak.

In the solution preparation process, 6 liters of water for 1 kg of walnuts in a container/boiler 100 °C It is brought to temperature and boiled. 25 g sugar (powder sugar), 6 g in boiling water Solution water by adding linden, 3 g quince leaves, 9 g quince peel, 22 g rosehip it is left to infuse.

In the preferred embodiment of the invention, the rosehip added to the solution is dry. broken down and added to water.

In the preferred embodiment of the invention, the quince skin used is fresh quince skin.

The brewing time is until the water drops from 100 “C” to a maximum of 65, a minimum of 55 °C. is taking place. In an alternative embodiment of the invention, this time is 15 minutes. is determined.

The temperature of the solution is at least 65 °C, at least 55 °C, preferably at 60 °C 1 kg of prepared walnuts are added into it. At this time, the temperature of the water was determined. is kept constant at the temperature. The duration of keeping the walnuts in solution is at least 5 times. is more than 30 minutes. This time is preferably set as 15 minutes.

Walnuts are taken from the solution by filtering. Prepared walnuts should be separated as plain. If desired, after filtering, the baking process is started.

For the production of salted walnuts, 10-15 g of salt on 1 kg of filtered walnuts is added. Rock salt is preferably used with a mill. Salted walnuts After mixing, the baking process is started. Find alternative in this process Alternative walnut production by adding different spices in their structuring can be provided.

For walnuts with molasses or honey, instead of the salting process, 750 g per 1 kg of filtered wet walnuts It is mixed by adding molasses or honey and then it is put into the baking process. is taken. If walnuts with salt and molasses are desired, both processes can be used together. can be realized.

The drying process of walnuts prepared in the baking process is carried out.

In the drying process, at least 10 °C in an oven at a temperature of at least 100 °C, preferably 125 °C. The drying process is completed in minutes.

In the preferred configuration, 1 kg of walnuts in a preheated oven at 125° 17-18 Drying is completed by holding it for one minute. After drying at least 30 The walnuts are cooled for a minute, preferably 2 hours.

In the preferred embodiment of the invention, the speed of the oven used in the baking process 17 tape, its height is 2.5 cm. In alternative embodiments of the invention, ovens with different characteristics are also used. can be used.

Within the scope of the invention, chocolate with walnuts 150 ml cocoa butter. 2.5 tablespoons cocoa, 1 Using a tablespoon of vanilla extract, 4 tablespoons of honey, 1 pinch of rock salt at 75°C by leaving the walnuts on the hot chocolate and taking shape in molds. presentation can be made. In this context, cocoa butter is heated at 75°C in a bain-marie. It is prepared by melting method.

Amount of protein (%) 13 Oil content (%) 59 Energy value (keel/1009) 680 Moisture (%ml/g) 2 T81620, TS EN ISO 659, Food Energy- Methods of Analysis and conversion fac values are given. These values vary in alternative embodiments of the invention. can show.

Claims (1)

REQUESTS 2. The invention is a walnut processing method and its feature is; a. Pre-wash for at least 15 minutes in water containing at least 3 times the amount of walnuts to be used and 165% by mass of salt b. Rinsing the walnuts with clean water c. Boiling a solution containing at most 99.19% water by mass, at least 030% sugar by mass, at least quince peel by mass, and rosehip at least 030% by mass at 100°C d. Infusing the solution for a minimum of 10 minutes and a maximum of 20 minutes e. Adding walnuts to the prepared solution at a minimum 55, maximum 65 “C” ratio of 6/1 by mass. Keeping the walnuts in the solution for at least 5, at most 20 minutes. Straining the walnuts Sweetening the filtered walnuts Baking the walnuts It is characterized by the fact that it has process steps . The walnut processing method according to claim 1, which includes the processing step of brewing the solution. . Walnut processing method according to claim 1, which includes continuing the baking process after adding salt as a sweetener during the sweetening process of the walnuts. . Walnut processing method according to claim 3, comprising adding 1-1.5% by mass of salt to the amount of walnuts. 6. The walnut processing method according to claim 1, which includes the process step of sweetening the walnuts by using molasses as a sweetener and then baking them during the sweetening process. 7. Walnut processing method according to claim 1, which includes the process step of sweetening the walnuts by using honey as a sweetener and then baking them during the sweetening process. 8. Walnut processing method according to claim 5 or 6, which includes the process step of sweetening the used walnut mass with honey or molasses at a rate of 75%. 9. Walnut processing method according to claim 1 with a 50°C water rinsing process. 10. Walnut processing method according to claim 1, which has a baking process step, which is characterized by keeping it in the oven at a temperature of at least 100°C for 10-25 minutes. Walnut processing method according to claim 9, characterized by keeping it in a preheated oven at 11.125 °C for 17-18 minutes. 12. Walnut processing method according to claim 1, which includes cooling by keeping it waiting for at least 30 minutes after the baking process. 13. Walnut processing method according to claim 1 with a pre-washing process using milled salt as salt. 14. Walnut processing method according to claim 3, in which ground salt is used in the mill. 15. The invention is a method of preparing chocolate with walnuts and its feature is; a. Preparation of chocolate containing cocoa butter, cocoa, vanilla and salt and honey as sweetener b. Taking the prepared liquid chocolate into the mold 0. On the semi-fluid chocolate in the mold; At least 3 times the amount of walnuts to be used, maximum 99.19% water by mass, at least 0.30% sugar by mass, minimum 008% linden by mass, at least 003% quince leaf by mass, at least 0.1% quince shell by mass, most by mass Boiling a solution containing at least 030% rosehip at 100°Cl Infusing the solution for at least 10, maximum 20 minutes Adding walnuts to the prepared solution at a minimum of 55, a maximum of 65 °C at a rate of 6/1 by mass of the maximum solution. , waiting for a maximum of 20 minutes Straining the walnuts Sweetening the filtered walnuts Baking the walnuts Cooling the walnuts Putting half a piece of walnut obtained by the process steps d. It is characterized by the fact that it has processing steps of cooling and removing the chocolate from the mold.