Gluten-free protein-based ÇİĞ kÖfte with high nutritional value and its production method

Abstract

The invention is a gluten-free cheese protein-based çiğ köfte production method; characterized in that it comprises the steps of: taking into the kneading bowl and mixing the finely chopped or ground onion at the ratio of 1 -20% by weight, garlic at the ratio of 0.1 -2% by weight and tomato paste at the ratio of 10-25% by weight; instead of bulgur, taking fat curd cheese at the ratio of 45-75% into the kneading bowl and kneading it with the other ingredients until a homogeneous appearance is achieved; adding isot and various spices at the ratio of 1 -20% by weight to the mixture with fat curd cheese little by little together with vegetable liquid and solid oil at the ratio of 10-25% by weight; adding citrate at the ratio of 0.1 -2% by weight, pomegranate syrup at the ratio of 1-5% by weight, hibiscus at the ratio of 0.1 -5% by weight, gluten-free flour at the ratio of 1 -15% by weight and salt at the ratio of 0.1 -2% by weight to the mixture and kneading them; shaping the mixture after it takes on a homogeneous appearance and making it ready for consumption.

Description

[0001] GLUTEN-FREE PROTEIN-BASED QIG KOFTE WITH HIGH NUTRITIONAL VALUE AND ITS PRODUCTION METHOD

[0002] Technical Field

[0003] The invention relates to gluten-free cheese protein-based gig kdfte, obtained by using fat curd cheese, a protein source containing many vitamins and minerals and having scientifically proven positive effects on human health, instead of bulgur in the production of gig kdfte, and its production method.

[0004] State of the Art

[0005] Qig kdfte is a product that is consumed with pleasure in many parts of our country and is also exported abroad. The amount and type of additives used in making gig kdfte vary according to preference, and there is no standard in this regard.

[0006] Gluten is known as a nutritional component that has negative effects on the health of individuals with sensitivity by causing various symptoms due to inflammation in the gastrointestinal system. Gluten is a protein found in grains such as wheat, barley and rye and causes intestinal damage, especially in individuals with gluten intolerance such as celiac disease. Unfortunately, there is no method to treat these individuals, the only solution is a gluten-free nutrition. Using gluten-free alternatives, especially instead of foods containing grains and flour, helps lower carbohydrate intake and a more balanced nutrition plan. As a result, gluten-free nutrition is important for individuals with gluten sensitivity or celiac disease to prevent health and digestive problems, and is also beneficial in weight loss processes.

[0007] Qig kdfte made from bulgur and therefore contain high amount of gluten. For people who cannot digest gluten, consumption of gig kdfte is not suitable. Today, it is known that various studies are being carried out to make gig kdfte healthier. The aim of these studies have been to produce gig kdfte with different additives and aromas. One of these studies is the invention that is the subject of the patent application numbered TR202000627 and titled “gig kdfte with High Nutritional Value Enriched in Vitamins and Minerals”. The invention is a production method of gig kdfte, which is a product made by kneading some or all of bulgur, red pepper, onion, garlic, various spices, tomato paste, tomato sauce, pepper paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and liquid vegetable oils, by adding suitable additives when necessary, by hand or machine without heat treatment until a certain consistency is reached, and made ready for consumption by freezing or without freezing; characterized by the steps of calculating the ratio by weight of the vitamin-mineral to be added to the mixture in mg (milligram); dissolving the prepared vitamin- mineral in certain solvents after the calculation is made; adding the dissolved vitamin-mineral to the mixture to form a composition, mixing the composition in the non-heat treatment stage of the process; mixing the gig kdfte composition with the vitamin-mineral with a tool or by hand to homogenize it; quick-freezing the vitamins and minerals present homogeneously in the mixed composition at a temperature of -40° in an oxygen-free environment at a pressure of 760 mm Hg (millimeters of mercury) without disintegration.

[0008] Another study is the invention that is the subject of the patent application numbered TR201507276 and titled “Qig Kdfte Wrap Flavored with Sausage and / or White Cheese”. The invention is a gig kdfte wrap flavored with sausage and / or white cheese, and it relates to the method of obtaining different flavors of gig kdfte with fried / boiled sausage and / or white cheese. The mentioned method is characterized by adding 100-150 grams of gig kdfte and 100 grams of fried / boiled sausage and / or white cheese on lavash. The presentation of the gig kdfte has been changed, and no information has been provided about its composition.

[0009] Another study is the invention that is the subject of the patent application numbered TR2022003845 and titled “Qig Kdfte with Avocado and a Related Production Method”. The invention particularly relates to avocado gig kdfte obtained by using avocado with high nutritional value, which has scientifically proven positive effects on human health, at the determined ratios in the production of gig kdfte, our traditional taste, and its production method. In the mentioned method, avocado gig kdfte are obtained by kneading and mixing the determined amount of avocado with bulgur, isot, garlic, onion, tomato paste, parsley and various spices.

[0010] As a result, the existence of the need for gluten-free gig kdfte that eliminates the disadvantages of the present technique and for the production method of this product and the insufficiency of the existing solutions have made it necessary to make a development in the related technical field.

[0011] Brief Description of the Invention

[0012] The present invention relates to gluten-free cheese protein-based gig kdfte obtained by using curd cheese, a protein source containing many vitamins and minerals and having scientifically proven positive effects on human health, meeting the above-mentioned requirements, eliminating all disadvantages and bringing some additional advantages, in the production of gig kdfte, and its production method. Based on the state of the art, the purpose of the invention is to provide a gluten-free, healthy, natural product with high nutritional value and taste thanks to the developed method, and the gig kofte obtained by this method.

[0013] The purpose of the invention is to provide gluten-free gig kofte for celiac patients and individuals with gluten sensitivity.

[0014] Another purpose of the invention is to provide a healthy product with high protein, calcium and minerals thanks to the curd cheese added to gig kofte instead of bulgur.

[0015] Another purpose of the invention is to ensure that the curd cheese, consumption of which alone is generally limited, is consumed frequently together with gig kofte while preserving all its nutritional values, thus, a product which is advantageous in terms of public health is obtained.

[0016] Another purpose of the invention is to ensure that an important option is offered to children in the developmental age, young people and the elderly thanks to the protein and calcium content of curd cheese.

[0017] The structural and characteristic features of the invention and all its advantages will be more clearly understood through the following detailed description. Therefore, the evaluation should be made by taking this detailed description into consideration.

[0018] Detailed Description of the Invention

[0019] In this detailed explanation, gluten-free cheese protein-based gig kofte, obtained by using curd cheese, a protein source containing many vitamins and minerals and having scientifically proven positive effects on human health, instead of bulgur in the production of gig kofte of the invention, and its production method, are explained only by way of example for a better understanding of the subject and in a way that does not constitute any limiting effect.

[0020] The gig kofte of the invention contains curd cheese instead of bulgur for offering a both delicious and nutritious alternative, especially for the persons who have gluten sensitivity and who remove gluten from their diet. Gluten-free flour (quinoa, chickpeas, lentils, grechka (buckwheat), oat, teff, etc.) is used in the gig kdfte of the invention.

[0021] Hibiscus is used in the gig kdfte of the invention. Hibiscus is a plant species with a sour taste and is rich in beta carotene, vitamin C, anthocyanin and antioxidants. The hibiscus plant is used in food and medicine In many parts of the world. The hibiscus plant, which has high nutritional value, has many benefits in terms of health. It can also be used as a natural colorant.

[0022] The subject of the invention relates to gig kdfte, which is formed by combining the traditional taste in an innovative way, by highlighting the benefits of curd cheese, a mildly aromatic, very nutritious cheese type used instead of bulgur, on human health, and the production method of this gig kdfte. The mentioned gig kdfte contains fat curd cheese at the ratio of 45-75% by weight, vegetable liquid oil and solid oil at the ratio of 10-25% by weight, tomato paste (mixture of tomato and pepper paste) at the ratio of 10-25% by weight, finely chopped or ground onion at the ratio of 1 -20% by weight, garlic at the ratio of 0.1 -2% by weight, isot and various spices at the ratio of 1 -20% by weight, citrate at the ratio of 0.1 -2% by weight, pomegranate syrup at the ratio of 1 -5% by weight, Hibiscus at the ratio of 1 -5% by weight, gluten-free flour (can be derived from cereals or legumes) at the ratio of 1 -15% by weight, and salt at the ratio of 0.1 -2% by weight, in order to provide taste and nutritional value. Preferably; 800-1200 gr curd cheese, 250-300 gr tomato paste (preferably a mixture of tomato and pepper paste), 100-250 gr finely chopped or ground onion, 2-3 heads of garlic, 100-250 gr isot and various spices, 3-5 gr citrate, 30-60 gr pomegranate syrup, 100-150 gr gluten-free flour, 10-30 gr hibiscus and 4-8 gr salt is used in the production of gluten-free cheese protein-based gig kdfte for a portion of 10 persons. These ingredients can be removed or replaced according to the person’s preference. For example, those who want to consume it more bitter can increase the ratio of isot and spices.

[0023] While producing the gluten-free cheese protein-based gig kdfte of the invention, firstly, finely chopped or ground onion, garlic and tomato paste are put into the kneading bowl and mixed thoroughly. After this process, the curd cheese is taken into the kneading bowl and the kneading process is continued with the other ingredients until a homogeneous appearance is achieved. The previously prepared isot and spices are added to the mixture little by little, together with liquid and solid vegetable oils. Lastly, gluten-free flour, citrate, pomegranate syrup, hibiscus and salt are added and kneading is continued. Once the whole mixture takes on a homogeneous appearance, the shaped gig kdfte becomes ready to be served. Optionally, it can be served in lettuce or lavash with the addition of lemon and pomegranate syrup. The unconsumed part of the gig kdfte can be stored in the refrigerator at +4 °C. The ingredients can be kneaded by hand or by machines designed for this task. If desired, heat treatment can also be applied during the mixing process by machines.

[0024] By combining the effects of the gluten-free cheese protein-based gig kbfte of the invention with the traditionally produced and frequently consumed gig kbfte and the curd cheese having scientifically proven health benefits on human health, a new product which is much more beneficial for public health has been created.

Claims

CLAIMS1. A gluten-free cheese protein-based gig kdfte production method; characterized in that it comprises the steps of:- taking into the kneading bowl and mixing the finely chopped or ground onion at the ratio of 1-20% by weight, garlic at the ratio of 0.1 -2% by weight and tomato paste at the ratio of 10-25% by weight;- instead of bulgur, taking fat curd cheese at the ratio of 45-75% into the kneading bowl and kneading it with the other ingredients until a homogeneous appearance is achieved;- adding isot and various spices at the ratio of 1 -20% by weight to the mixture with fat curd cheese little by little together with vegetable liquid and solid oil at the ratio of 10- 25% by weight;- adding citrate at the ratio of 0.1 -2% by weight, pomegranate syrup at the ratio of 1-5% by weight, hibiscus at the ratio of 1 -5% by weight, gluten-free flour at the ratio of 1 -15% by weight and salt at the ratio of 0.1 -2% by weight to the mixture and kneading them;- shaping the mixture after it takes on a homogeneous appearance and making it ready for consumption.

2. The gig kdfte production method according to claim 1 , characterized in that it comprises the step of kneading the mixture by hand or machine.

3. The gig kdfte production method according to claim 2, characterized in that it comprises the step of applying heat treatment to the mixture while kneading by machine.

4. The gig kdfte production method according to claim 3, characterized in that it can be pasteurized and aseptic filling can be performed.