TR201606325A1 - PREPARED BULGUR PILA WHICH CAN BE PREPARED IMMEDIATELY WITH HOT WATER - Google Patents
PREPARED BULGUR PILA WHICH CAN BE PREPARED IMMEDIATELY WITH HOT WATER Download PDFInfo
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- TR201606325A1 TR201606325A1 TR2016/06325A TR201606325A TR201606325A1 TR 201606325 A1 TR201606325 A1 TR 201606325A1 TR 2016/06325 A TR2016/06325 A TR 2016/06325A TR 201606325 A TR201606325 A TR 201606325A TR 201606325 A1 TR201606325 A1 TR 201606325A1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 35
- 235000013339 cereals Nutrition 0.000 claims abstract description 26
- 238000010411 cooking Methods 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 2
- 238000004140 cleaning Methods 0.000 claims abstract 2
- 238000001035 drying Methods 0.000 claims abstract 2
- 235000014102 seafood Nutrition 0.000 claims abstract 2
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 235000013305 food Nutrition 0.000 claims description 10
- 238000010521 absorption reaction Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000001965 increasing effect Effects 0.000 claims description 5
- 235000021487 ready-to-eat food Nutrition 0.000 claims description 5
- 238000004049 embossing Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 241000227653 Lycopersicon Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000021374 legumes Nutrition 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000021251 pulses Nutrition 0.000 description 3
- 235000010523 Cicer arietinum Nutrition 0.000 description 2
- 244000045195 Cicer arietinum Species 0.000 description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 240000004322 Lens culinaris Species 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015219 food category Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000020627 health maintaining nutrition Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Buluş, bulgur içeren, sıcak su ile ıslatılarak hemen hazırlanabilen bulgur ürününün hazırlanması yöntemi konu almaktadır. Buluşa konu yöntem ile sıcak su ile ıslatılan bulgur 1-10 dakika içerisinde yeniden hidratlanarak tüketilebilir hale gelir. Buluşun yöntemi, buğday tanelerinin temizlenip elenmesini, su ile pişirilmesini, bulgurun kurutulmasını, kuru bulgurun ısıl işleme tabi tutularak kabartılmasını, kabartılan bulgurun soğutulmasını, sebze, et bulyon, tavuk bulyon, baharat, acı sos, domates sosu, deniz ürünleri, tuz gibi lezzet geliştiriciler ile zenginleştirilmesini içeren basamaklar dizisini içerir.The invention relates to a method of preparing bulgur containing bulgur which can be prepared immediately by soaking in hot water. Bulgur wetted with hot water by the method of the invention becomes consumable by re-hydrating in 1-10 minutes. The method of the invention comprises cleaning and sieving wheat grains, cooking with water, drying of bulgur, embossing of dry bulgur by heat treatment, cooling of bulgur, vegetables, meat bouillon, chicken bouillon, spices, hot sauce, tomato sauce, seafood and salt. contains an array of digits that contain
Description
TARIFNAME SICAK SU ILE ISLATILARAK HEMEN HAZIRLANABILEN HAZIR BULGUR PILAVI Bulusun ilgili oldugu teknik saha Bu Bulus, bulgur içeren, sicak su ilave edilerek hemen hazirlanabilen hazir bulgur pilavi ürününün hazirlanmasina konu yöntemle ilgilidir. Bulusa konu bulgur, sicak su ilavesiyle kisa bir süre içerisinde yeniden hidratlanarak tüketilmeye hazir hale gelir. Bulusa konu bulgur, standart bulgur ürünlerine kiyasla su emme hizi ve su emme kapasitesi özellikleri açisindan gelistirilmistir. DESCRIPTION READY BULGUR RICE THAT CAN BE PREPARED IMMEDIATELY BY WETTING WITH HOT WATER The technical field to which the invention relates This invention is the product of instant bulgur pilaf, which contains bulgur and can be prepared immediately by adding hot water. It is related to the method of preparation. The subject of the invention is bulgur in a short time with the addition of hot water. It is rehydrated and ready to be consumed. The bulgur, which is the subject of the invention, is compared to standard bulgur products. It has been developed in terms of water absorption speed and water absorption capacity compared to its properties.
Sicak su ile islatilarak hemen hazirlanabilen bir bulgur ürününe ya da bulgur pilavi elde edilmesi için daha önceden bir yöntem açiklanmamistir. Yaygin olarak temin edilebilen ve kullanima hazir bulgur içeren ürünler genel olarak su içeren konserve veya dondurulmus ürünler ve kuru gida kategorisindeki bulgur olarak iki guruptur. Bulgur içeren konserve ürünler yaygin olmayip yaprak sarma gibi ürünlerin konservesinde, dondurulmus olarak içli köfte ve çigköfte olarak rastlanabilmektedir. To obtain a bulgur product or bulgur pilaf that can be prepared immediately by soaking with hot water. No method has been previously disclosed. Widely available and ready-to-use bulgur products containing water, canned or frozen products containing water in general, and dry food category. There are two groups as bulgur. Canned products containing bulgur are not common, and products such as stuffed leaves are not common. It can be found in canned, frozen kibbeh and raw meatballs.
Bulus, sicak su ilavesi ile hizlica hidratlanabilen 3-5 dakika içerisinde yemek için hazir olan islatilarak hazirlanabilen bulgur pilavinin hazirlanmasini konu alan yöntemdir. The invention is by soaking, which can be hydrated quickly by the addition of hot water and is ready to eat in 3-5 minutes. It is a method that deals with the preparation of bulgur pilaf that can be prepared.
Konu bulus ile üretilen hazir bulgur pilavi, 80-100“C sicak su ilave edilerek veya su ilave edip mikrodalga firinda isitilarak servis edilebilir sebze, et bulyon, tavuk bulyon, baharat, aci sos, domates sosu, tuz ile çesnilendirilmis hazir bulgur pilavidir. Konu bulus sayesinde, bulgur ocakta pisirilmeden tüketilebilir dogal hazir gida özelligi kazanmistir. Instant bulgur pilaf produced with the subject invention can be cooked by adding 80-100°C hot water or by adding water and microwave it. can be served in the oven with vegetables, meat bouillon, chicken bouillon, spices, hot sauce, tomato sauce, salt It is a seasoned instant bulgur pilaf. Thanks to the subject invention, bulgur can be consumed without cooking on the stove. It has gained the feature of natural ready-to-eat food.
Teknigin Bilinen Durumu Modernlesen dünya toplumunun mutfakta daha az zaman geçirmeye baslamasi sonrasinda bulgur, bakliyat ve hububat gibi dogal temel gida ürünleri yerine dondurulmus ve hazir gida ürünleri tercih edilmeye baslanmistir. IVIodernlesen tüketim aliskanliklari bulgurun hazir gida kategorisinde tüketilebilir gidalara dönüsmesini zorunlu kilmaktadir. Bu geçis yüksek lif oranlari, sindirim özellikleri, besin degerleri, obeziteyi önleyici özellikleriyle bulgurun daha kolay ve daha çok tüketilmesini saglayarak insanlarin dogal besinlerle daha saglikli beslenmesini saglayacaktir. State of the Art After the modernizing world society started to spend less time in the kitchen, bulgur, Instead of natural basic food products such as pulses and grains, frozen and ready-made food products are preferred. is pressed. IVIodernized consumption habits of bulgur in the ready-to-eat food category necessitates the transformation into consumable foods. This transition is high in fiber, digestive properties, Thanks to its nutritional values and its anti-obesity properties, bulgur is consumed more easily and more. It will provide people with a healthier diet with natural foods.
Mevcut bulgur üretim tekniginde, bugday hasat sonrasi kuru olarak temizlenir, kaynatilip kurutulur, kabugu soyulur ve kirilip belirli ölçülerde siniflandirilarak tüketim için market raflarinda yerini alir.In the current bulgur production technique, the wheat is cleaned dry after harvest, boiled and dried, The skin is peeled off, broken and classified in certain sizes, and takes its place on the market shelves for consumption.
Mevcut Bulgur üretimi teknikleri neticesinde bugdayin tüketilmesi için gereken 40-70 dakikalik pisirme süresi, bugdayin kaynatilip kurutularak ön pisirilme süreci sonrasinda bulgur haline gelmesi sonrasinda, bulgurun mutfakta pisirilme süresi 20-30 dakikaya düsürülmektedir. Ancak bulgurun hazir gida olarak daha kolay ve fazla tüketilebilmesi için pisirilme süresinin daha fazla kisaltilmasi ve pisirmek için gereken asçilik becerilerinin azaltilmasi gerekmektedir. 40-70 minutes of cooking required for consuming wheat as a result of existing bulgur production techniques period, after the wheat is boiled and dried and turned into bulgur after the pre-cooking process, The cooking time of bulgur in the kitchen is reduced to 20-30 minutes. However, bulgur is used as ready-made food. To reduce the cooking time more and to cook more easily and to be consumed more. required cooking skills should be reduced.
Bulgur ile ilgili olarak yapilan çalismalar incelendiginde, besin degerinin arttirilmasini ve vitamin içerigi zenginlestirilmis karisimlari konu alan çalismalar görülmektedir. Bu çalismalarin yaninda çesitli bakliyat ve hububatin belirli ölçülerde karistirilarak pisirmeye hazir karisimlari konu eden buluslar göze çarpmaktadir. Yine benzer sekilde baharatlar ile lezzeti gelistirilmis çigköfte ve içli köfte karisimlari buluslara konu edilmistir. Mercimek, nohut gibi bakliyatin ön pisirimden geçirilerek bulgur ile harman edilmesiyle mercimek ve nohut pisirilme sürelerinin bulgurun pisirilme süresine denk getirilmesini konu olan çalismalar görünmektedir. Ancak konu buluslarin hiçbirinde bulgurun sadece 80-100“C sicak su eklenerek veya su ilave edilip mikrodalga firinda isitilarak yemek haline gelmesi saglayacak ilaveten bulgurdan üretilmis bulgur cipsi ve bulgur çerezi gibi buluslar konu edilmis olup bu buluslarda bulgur, bakliyat ve hububatin temel besin olarak tüketilmesinde pisirme süresinin düsürülmesi veya bulgur, bakliyat ve hububattan pisirmeksizin hazirlanabilen gida üretim yöntemi konu alinmamaktadir. When the studies on bulgur are examined, it is seen that increasing the nutritional value and vitamin content. There are studies on enriched mixtures. In addition to these studies, various pulses and the inventions that deal with ready-to-cook mixtures by mixing grains in certain sizes. is crashing. Similarly, meatballs and kibbeh mixtures with enhanced flavor with spices is the subject of inventions. Pre-cooking legumes such as lentils and chickpeas and blending them with bulgur lentil and chickpea cooking time to coincide with the cooking time of bulgur. subject studies appear. However, in none of the subject inventions, bulgur is only 80-100°C hot. by adding water or adding water and heating it in the microwave oven to make it a meal. In addition, inventions such as bulgur chips and bulgur snacks produced from bulgur are discussed. Reducing the cooking time in consumption of bulgur, legumes and cereals as basic food or Food production method that can be prepared from bulgur, legumes and grains without cooking is not discussed.
Mevcut diger "Çimlendirilmis hububat ve bakliyatlardan bulgur üretimi" gibi çalismalarda yine bulgurun besin degeri, vitamin ve protein içeriginin arttirilmasi amaçlanmakta olup bulgurun pisirilme süresinin kisaltilmasi hedeflenmemistir. In other existing studies such as "Bulgur production from germinated grains and pulses", It is aimed to increase the nutritional value, vitamin and protein content of bulgur. It is not intended to shorten the duration.
Mevcut teknolojik durumda bulgur mutfakta belirli sürelerde ocakta veya firinda pisirilerek veya baska tariflerde tüketilmeye hazir hale getirilebilen temel gidadir. Bulgur pilavi hazirlanmasi için gereken pisirme islemi ocakta 20-30 dakika ile kaynatilan su içerisinde pisirilmek suretiyle hazirlanmaktadir.In the current technological situation, bulgur is cooked on the stove or in the oven for certain periods in the kitchen, or it is cooked in another way. It is a basic food that can be made ready for consumption in recipes. Required for the preparation of bulgur pilaf The cooking process is prepared by cooking in water that is boiled for 20-30 minutes on the stove.
Bulusun çözümünü amaçladigi teknik problemler Bulus, bulgur pilavi için pisirme gereksinimi ortadan kaldirilmis olan, 80-100°C sicak su ilave edilerek veya su ilave edip mikrodalga firinda isitilarak hazirlanan çesnili hazir bulgur pilavidir. Technical problems that the invention aims to solve The invention is made by adding 80-100°C hot water, which eliminates the need for cooking for bulgur pilaf. or flavored instant bulgur pilaf prepared by adding water and heating in the microwave oven.
Bulus, bulgurun piyasada çabuk eriste, Çin eristesi, çabuk makarna olarak bilinen ürünler gibi sadece 80-100°C sicak su eklenerek kâgit veya plastik bardakta kuru sebze, et bulyon, tavuk bulyon, baharat, aci sos, domates sosu, tuz gibi lezzet arttirici içerikle birlikte plastik kasik ile tüketiciye sunulan son Bulus, piyasada yastik paket olarak bilinen ambalaj içerisinde veya karton kutular içerisinde veya farkli ambalaj seçenekleriyle tüketiciye sunulabilen hazirlanmasi basitlestirilmis ve hizlandirilmis sicak su ilavesi ile hazirlanabilen çesnili hazir bulgur pilavidir. The invention is not only known as bulgur, instant noodle, Chinese noodle, instant pasta in the market. By adding 80-100°C hot water, dry vegetables, meat bouillon, chicken bouillon, spices, The final product presented to the consumer with a plastic spoon along with flavor enhancing ingredients such as hot sauce, tomato sauce, salt. The invention is packaged in what is known in the market as a pillow pack or in cardboard boxes or in different simplified and accelerated hot water, which can be presented to the consumer with packaging options It is a seasoned ready-made bulgur pilaf that can be prepared with the addition of
Bulus, bulgurun sadece 80-100"C sicak su eklenerek hazirlanmasi veya su ilave edilerek mikro dalga firinda 1-10dakika süre ile isitilmasi suretiyle hazirlanabilir, asçilik becerisi gerektirmemesi sayesinde fazla pisirilerek lapa olmasi önlenmis hazir bulgur pilavidir. Bulus, bu özelligi sayesinde bulgurun tüketilmeye hazir hale getirilmesinde gereken asçilik becerilesi gereksinimini ortadan kaldirmaktadir. Invention means that bulgur is prepared by adding only 80-100"C hot water or microwaved by adding water. It can be prepared by heating it in the oven for 1-10 minutes. It does not require cooking skills. It is instant bulgur pilaf that is prevented from becoming mush by overcooking. Bulus, thanks to this feature, It eliminates the need for cooking skills required to make it ready for consumption.
Bulus, geleneksel tüketim yollariyla tüketilen bulgur ürününün modern tüketim aliskanliklarina uygun sekilde tüketilmesini saglayarak insanlarin saglikli beslenmesine katkida bulunmayi amaçlamaktadir. The invention is based on the modern consumption habits of bulgur, which is consumed by traditional consumption methods. It aims to contribute to the healthy nutrition of people by ensuring that it is consumed in a healthy way.
Bulusun açiklamasi tanelerin hizlica sogutulmasi, sebze, et bulyon, tavuk bulyon, baharat, aci sos, domates sosu, tuz gibi lezzet gelistiriciler ile çesnilendirilerek tüketime hazir gida üretilmesine konu yöntemdir. Description of the invention rapid cooling of grains, vegetables, meat bouillon, chicken bouillon, spices, hot sauce, tomato sauce, salt It is the method of producing ready-to-eat food by flavoring it with flavor enhancers.
Bulusa konu yöntem ile kaynatilip kurutulan bulgur tanelerinin jelimsi yapisi kirilmak ve kabartilmak suretiyle tanelerin gözenekli süngerimsi bir yapi kazanmasi saglanmistir. Bulusa konu yöntem ile kaynatilip kurutulmus bulgurun kazandigi gözenekli süngerimsi yapi sayesinde tanelerin su emilim hizi arttirilmistir. Bulusa konu yöntem, kaynatilip kurutulan bulgur tanelerine, ocakta pisirmeksizin sadece 80-100°C sicak su ekleyerek veya su ekleyip mikro dalga firinda isitarak, sicak suyu hizla emerek çignenebilir ve yenilebilir yumusakliga ulasacak özellikleri kazandirmaktadir. The gel-like structure of bulgur grains, which are boiled and dried by the method subject to the invention, is broken and swelled. Thus, it is ensured that the grains gain a porous spongy structure. With the method that is the subject of the invention Thanks to the porous spongy structure of boiled and dried bulgur, the water absorption rate of the grains is increased. has been increased. The method that is the subject of the invention, boiled and dried bulgur grains, only without cooking on the stove. By adding or adding 80-100°C hot water and heating it in the microwave oven, absorbing the hot water quickly It gives features to reach chewable and edible softness.
Bulus, bulgurun yemek olarak servis edilmesi için mutfakta 20-30dakika pisirilme gereksinimini ortadan kaldirarak bulgurun mutfakta pisirilmeden, 80-100°C sicak su ilave edilerek veya su ilave edilerek mikrodalga firinda isitilarak kolayca ve hizlica 1-10dakika içerisinde yenilebilir sicak hazir gida olmasini saglamaktadir. The invention eliminates the need for 20-30 minutes of cooking in the kitchen to serve bulgur as a meal. by removing the bulgur without cooking in the kitchen, by adding 80-100°C hot water or adding water. It can be heated in a microwave oven to easily and quickly become an edible hot ready-made food in 1-10 minutes. it provides.
Kaynatilip kurutulmus bulgurun bulusa konu yöntem ile su emilim özellikleri arttirilip sebze, et bulyon, tavuk bulyon, baharat, aci sos, domates sosu, tuz gibi lezzet gelistirici ürünlerin bir veya birkaçi ile lezzeti gelistirilerek kolayca tüketilebilen saglikli çesnilendirilmis hazir gida üretilmesini konu almaktadir. With the method subject to the invention, water absorption properties of boiled and dried bulgur are increased and vegetables, meat bouillon, with one or more flavor enhancing products such as chicken bouillon, spices, hot sauce, tomato sauce, salt The subject is the production of healthy flavored ready-to-eat food that can be consumed easily by improving its taste. takes.
Bulusun sanayiye uygulanma biçimi Bulusa konu ürün, bulgur tanelerine endüstriyel firin olarak adlandirilan makinalarda hava ile kavurma, kizil ötesi isinlarla kavurma, mikrodalga isitma teknigiyle, yag ile kavurma, kizgin tavalarda yagsiz kavurma tekniklerinin bir veya birkaçinin uygulanmasi ile ortaya çikmistir. Bulus, bulgur tanelerinin baslatilmasi ile tanelerin yanmasinin ve kömürlesmesinin engellenmesi, su emis kapasitesi ve su emis hizi arttirilmis bulgururi sebze, et bulyon, tavuk bulyon, baharat, aci sos, domates sosu, tuz gibi lezzet gelistirici ürünlerin bir veya birkaçi ile lezzeti gelistirilmesi basamaklarini içeren çesnili hazir bulgur pilavi üretim yöntemidir. Bulus bugdaydan elde edilen çabuk hazirlanabilen pratik bir hazir bugday yemegidir.How the invention is applied to industry The product subject to the invention is air roasting of bulgur grains in machines called industrial ovens, roasting with infrared rays, microwave heating technique, roasting with oil, oil-free in hot pans It emerged with the application of one or more of the roasting techniques. Invention, bulgur grains Preventing the burning and charring of the grains, water absorption capacity and water absorption Fast-paced bulgur with flavor such as vegetables, meat bouillon, chicken bouillon, spices, hot sauce, tomato sauce, salt Various instant bulgur, which includes the steps of improving the taste with one or more of the improving products pilaf production method. Invention is a practical instant wheat that can be prepared quickly and obtained from wheat. it's a meal.
Claims (11)
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