A NEW METHOD OF MAKING PASTRIES IN A TANDOOR OVEN, INCLUDING THE PRODUCTION, COOKING, AND SERVING.

Abstract

This invention relates to a new method of making hand-rolled pastries in tandoor ovens with tiered shelves, served in individually heated earthenware pots, resulting in a crispy exterior and soft interior, high in flavor and health benefits despite its low fat content.

Description

1 TARIFF INCLUDING PRODUCTION, COOKING AND SERVING A NEW METHOD OF MAKING PASTRIES IN A TANDOOR OVEN. Technical Area This invention involves individually heated earthenware pots baked in tandoor ovens with tiered racks. served in containers, handmade bread that is crispy on the outside and soft on the inside despite being low in fat, It's about a new, highly delicious and healthy method of making pastries in a tandoor oven. State of the Art Food is a substance composed of a mixture of carbohydrates, fats, water, and / or proteins. These are structures that can be eaten or drunk by humans for nutritional purposes or out of choice and desire. Food can be obtained from plant and animal sources. Since creation, humans have... by hunting or raising animals, fishing, farming, harvesting fruits and vegetables, 15 They feed by obtaining various animal foods (meat, milk, eggs, etc.). Basically They obtain these elements and mix them in various ways, either by cooking or... They arrived at the concept of food through drying or distillation. For humankind, nourishment... Therefore, consuming food is the most essential element. Nutrition is a necessity for sustaining life. It refers to the inorganic and organic chemical substances that are detected. Nutrition is essential for humanity. While it is an indispensable element, the proportion of fat and flour in the foods consumed is particularly important. High temperatures also cause negative consequences for human health. Healthy eating. Nutrition is the consumption of products that are sufficient and balanced to meet our body's needs. Consuming foods that are excessively fatty, high in cholesterol, and high in salt is one of the 25% of unhealthy eating habits. This is one of the indicators. Therefore, it is important not only to choose foods with high nutritional value, at the same time, we should avoid and refrain from buying foods that may be harmful to our health, from practices that can harm our health during preparation, cooking and consumption Care should be taken to avoid this. For these reasons, a food product intended for consumption should be both The methods of preparation, cooking, serving, and consumption all contribute to taste and health. 30 It must possess all of these elements together. From weight problems to diabetes, from memory problems to atherosclerosis, there are many... It has been clearly and unequivocally proven that the problem is related to excessive consumption of flour, salt, oil, etc. In addition, consuming fatty products also causes excess weight, although some internal factors contribute to weight gain. surrounding our organs, ensuring normal bodily functions and internal organs It disrupts the work routine. 2 Especially in Anatolian culinary culture, pastries hold a very significant place. The Ottomans... During that period, Anatolian culinary culture, especially its pastries, gained worldwide fame. Börek (pastries) were among the most prized foods and treats of the Ottoman era. Börek, or burek, is a type of pastry or a family of pastries found in Ottoman cuisine. This pastry has 5 layers. It is made from a very thin dough, like filo pastry, with various fillings such as meat, cheese, spinach, or potatoes. A pie can be prepared in a large pan and, after baking, cut into portions, or They can be made as separate pastries. They are usually baked in the oven, but some varieties can be fried. Börek is sometimes sprinkled with sesame seeds or nigella seeds and can be served hot or cold. There are various types of pastries; for example: 10 Water pastry (Su böreği): The dough layers are briefly boiled in large pans, then white cheese and... A mixture of herbs or another pastry filling is added. Everything is brushed with butter and a stone It is baked in the oven. Sigara böreği; a pastry wrapped in phyllo dough and fried, filled with white cheese, sausage, potatoes, or... It contains another filler. Paçanga pastry; filled with pastrami or kashar cheese, thinly sliced ​​tomatoes and green peppers. The phyllo dough, wrapped and deep-fried, can also be consumed as an appetizer. 20 Talaş böreği; a pastry made with starchy phyllo dough, mainly containing lamb meat and peas. It is a fluffy and crispy small square pastry. Kol böreği; Prepared in long rolls, rounded or rolled up, with 25 ingredients inside. It is a pastry made with minced meat, white cheese, spinach or potatoes, and cooked over low heat. Many regional products, not listed above, are manufactured and presented using various methods. Various types of pastries are available. The first recipe for meat-filled pastry (börek) is found in the Bursa Code of Laws dated 1502. The code mentions börek as having 30... "When the experts among the pastry makers were asked about the old price regulations, they said that in the past, the price of lamb was..." At a time when 250 dirhams (787 grams) cost one akçe, a pastry costing one akçe required 70 dirhams (220 grams) of meat. and 10 dirhams (31 grams) of onions and 100 dirhams (314 grams) of dough total 180 dirhams (567 grams) 1 kile (12.5 kilograms) of flour dough contains 1 okka (1.282 grams) of pure butter and 1 akçelik (a type of coin). It is stated that "peppers were added." From this, it can be understood that Bursa and Istanbul 35 A type of pastry called "bohça böreği" is sold in pastry shops. 3 Research has been conducted on national and international applications / registrations related to current technology. In the patent search conducted for the previous technique, it belonged to the classification class A21D 13 / 80. A patent application with the number 2023 / 006884 was found. This application states, "This invention applies to the food industry..." In the field of minced meat pastry, the variety and proportion of raw materials in the dough and filling are balanced and unique. 5 Made with a high flavor profile, this small, bite-sized, round minced meat pastry is healthy and natural. and its preparation method is specific to the pastry dough, which is predetermined. The kneading of flour, water, and salt in the specified amount and time; the predetermined amount for the filling of the pastry. ground beef, purple onion and chili flakes, cumin, black pepper and salt, etc., at the specified temperature and time. Sautéing with spices, cooling the prepared minced meat filling, and then rolling out the pastry dough... Obtaining a special mixture to prevent sticking, applying the special mixture to the surface where the dough will be spread. The pastry dough, prepared after the surface is greased with a special mixture, is spread on a specific surface. cut into portions and spread on a surface to be shaped, a certain amount of cut pastry The dough is rolled out to the appropriate size, and the pastry dough, which has been brought to the appropriate size and shape, is filled with... Adding the prepared and cooled minced meat to the pastry dough and the appropriate amount of minced meat in 15 minutes The dough is rolled up by combining the ingredients, resulting in a pastry that has been given a rolled shape. The dough is divided into equal parts, and the minced meat filling is divided into equal parts for the pastry. The dough is baked at a predetermined temperature and for a specific time, resulting in small, bite-sized round pieces. It is related to the process steps involved in obtaining minced meat pastries. In the patent search conducted for the other previous technique, it belongs to the classification class A21D 8 / 02. A patent application with application number 2013 / 09492 was found. This application describes the invention as "food and prepared". In the food industry, it generally relates to savory / stuffed pastries consumed by people, and its characteristic feature is; In the food and ready-to-eat food industry, commonly consumed items include flour, water, and salt. Containing dough formed by kneading the mixture, the kneaded dough has no 25 The dough is rolled out immediately with a rolling pin or machine using starch, according to preference. After the addition of the prepared filling, it is low in fat, suitable for packaging, and has a long shelf life. Antalya-style products, which are high-quality, can be stored in freezers, and are produced at a low cost. It is characterized by "sprinkled salty / stuffed pastries". In the patent search conducted for the other previous technique, it belongs to the classification class A23G 3 / 00. A patent application with application number 2018 / 12877 was found. This application is for "Sakarca Herb Pastry". Production and Method The invention differs from the standard pastry production method in the food industry, The filling for the pastry dough is prepared by sautéing the ingredients at a rate of 26.88% by weight relative to the overall mixture. Sakarca Herb Pastry Production and Method, made by adding a mixture of sakarca herbs. 35 It is related to increasing the variety of pastries in the food industry and offering consumers different flavors that are beneficial to health. Developed for presentation. Recommended ingredients for Sakarca Herb Pastry Production and Method; (% 4 (by mass); 10.75% onion, 26.88% yarrow, 12.90% vegetable oil, 12.90% milk, 3.76% The ingredients should be: eggs, 10.75% yogurt, 0.53% salt, 0.26% baking powder, and 21.27% flour. It is related. In the patent search conducted for the other previous technique, 5 belongs to the classification class A21D 13 / 08. A patent application with the number 2009 / 02787 was found. This application concerns "dough in the food industry". a type of pastry stick produced and offered for consumption in the field of work and its production method It is related to the subject of the invention, stick pastry, and other pastries produced in the food industry; it has a high quality. It has nutritional value, flavor, and is quick to prepare. It does not lose its nutritional value during cooking, saves time, and is hygienic. This invention provides differentiation and superiority in terms of production and presentation to the consumer. Furthermore, with this invention... plates, forks, and knives are used in pastry shops, cafeterias, restaurants, and similar places. These types of products that need to be eaten are packaged in a way that eliminates the need for forks, knives, and plates. Thanks to its convenience of being eaten on the go, it can be found in bakeries, restaurants, and supermarkets, By making it available for use in buffets as well, it can be easily presented to the consumer in any environment and condition, and 15 It is concerned with ensuring that it can be consumed in a practical way by the consumer. Research has been conducted regarding national geographical indication applications / registrations related to current technology. Akyurt Tandoor Pastry; made from yeast dough, rolled out by hand, and filled with 20 ingredients. It is a pastry filled with minced meat or potatoes, shaped like a mussel, and baked over a wood fire. They are cooked in ovens or electric ovens at 2000°C. Kayseri Tandoor Pastry; hand-rolled dough is rolled out again with a tahini filling, then each one... It is made by placing a meat filling between layers of phyllo dough and baking it in the oven. This pastry, consisting of three layers of phyllo dough, is 25 kg. Once removed from the oven, water is sprinkled on top and it is covered with a cloth. The pastry is sliced ​​into squares. It is produced and consumed daily. Konya tandoor pastry; the prepared filling dough is attached to the inner wall of the heated tandoor oven. The dough... The surface facing the fire is moistened to prevent it from burning. To prevent the pastry from rising while cooking, a metal plate is placed over it. It is pierced with a tool. The pastry, which is baked for about 10-15 minutes until the surface is browned, has a hook at the end. It is removed from the tandoor with an iron tool and cut at the seam while still hot. Butter It is melted and poured over the pastry, ensuring it covers both the inside and the top. As a result, börek is made using various methods in different regions, with many types of ovens and 35 different types. It appears to be cooked and served with various toppings. Generally, the main structure of the product is damaged when it is baked directly in a high-temperature oven, especially the phyllo dough. It turns a dark color, and the ingredients and fillings placed between the layers of dough partially spoil. Uneven heat distribution affects the proportion of the pastry's outer structure and inner filling. This prevents them from cooking. Food products that receive uneven heat lose their nutritional properties. It becomes harmful to health. Its color changes as a result of frying and high-temperature cooking. 5 The product's smell and even taste have changed; it's difficult to digest, has a strong oily aroma, and is not what one wants to consume. It becomes tasteless. Especially for those with digestive system and stomach problems. For some individuals, it may be difficult to consume, especially if they dislike the strong oil flavor or are on a diet. Purpose of the Invention 10 The present invention involves the management of both the cooking and serving elements as an integral part of the manufacturing process. It is about creating a highly delicious and healthy pastry. The primary purpose of the invention is to prepare a pastry with high flavor and healthiness, with a balanced moisture content. The flavor is enhanced by cooking the material with homogeneous heat that contacts all around it, and the oil is 15 The goal is to ensure that the ratio is maintained at the desired level. Another aim of the invention is to maintain a consistent standard of taste and consistency each time, while also providing personalized service. Clay pots maintain their temperature during consumption, ensuring a comfortable consumption process. It is the creation of. 20 Another aim of the invention is to offer consumers alternative flavors to existing food products. The goal is to establish healthy consumption habits. Another purpose of the invention is to reduce the amount of hand-rolled dough and filling ingredients by 25 compared to the existing ones. The goal is to create variety and discover new flavors. Another aim of the invention is to efficiently utilize traditional methods used for various purposes. By combining manufacturing, cooking, and serving-consumption processes, a new manufacturing-cooking-serving system is created. The goal is to ensure its management. 30 The detailed description of the invention does not have any limiting factors in terms of better understanding the subject. This is explained with examples that will not create a problem. The structural and characteristic features and all the advantages of the invention are given in the figures below. By referring to the figures, and thanks to the detailed explanation provided, it becomes clearer. 35 This will be understood, and therefore the evaluation should also take these figures and detailed explanations into consideration. It needs to be done by taking precautions. 6 Figures that will help understand the invention. Figure 1 shows the process of baking pastries inside a tandoor oven with shelves. Explanation of Part References 1- Cover 5 2- Shelf 3- Mosaic exterior surface 4- Intermediate filler insulation material 5- Interior wall 6- Pottery 10 7- Pastry 8- Tandoor oven 9- Tandoor oven interior 10- Tandoor oven base Detailed Description of the Invention This invention, as shown in Figure 1, involves placing the preferred filling inside the hand-rolled dough. cooked in a tandoor oven (8) with homogeneous heat distribution and at the desired temperature for each person It is a new tandoor method of making pastries served in earthenware pots (6). Method of preparing the product that is the subject of the invention; The basic structure of the invention is; 50-55% dough, 30-35% filling (with preferred materials), 10- The ingredients also consist of sunflower oil, clarified butter, butter, and corn oil in proportions. Additionally, water is included. Salt and vinegar are added to achieve the desired consistency and flavor. 25 Generally, the dough is prepared using: 1 kg of flour, 150 gr of butter, 600 ml of water, 25 gr of salt, and 2 gr of vinegar. It is used for. In a bowl, combine 500 ml of water, salt, and vinegar, and stir until the salt is completely dissolved. 30 Next, 1 kg of flour and 100 ml of water are gradually added to the same bowl and kneaded. (Kneading) The consistency is medium-soft. The prepared dough is placed on a resting surface and left to rest for 20-30 minutes at room temperature. It is left to rest at a certain temperature. The dough is divided into pieces of the desired size, rolled into balls, and greased. It is then left to rest at room temperature for 35 minutes. It is left to rest and sit for about 2 hours. The resulting dough does not require any additional ingredients. Without a rolling pin, it is rolled out by hand to a very thin sheet, giving it a leaf-like shape. 7 At least two layers of dough are filled with the desired, pre-prepared filling. For example, with minced meat. Spinach, potatoes, etc. can be used as fillings. This prepared structure, namely the raw pastry (7), is made from soil in the form of 250 gr. per portion. Made by placing the clay pots (6) into the tandoor oven (9) with an internal temperature of 180°- 220° 5 It is cooked on the racks (2) in the tandoor oven (8) for 25-30 minutes. The method of sticking the pastry(7) to the inner wall(5) of the traditional tandoor oven(8) or tandoor In the baking method by placing it on the bottom of the oven (10), the pastry (7) takes the heat directly onto itself and Therefore, uneven cooking negatively affects the heat conduction of the filling, 10 to avoid problems such as the pastry (7) not browning proportionally to its outer surface, shelf system(2) Cooking is done by improving the heat. Thus, the heat is applied evenly to every point on the pastry(7). by keeping the heat constant inside the tandoor oven (9), each portion is cooked in the same way. This ensures that the pastry(7) gets the right consistency. In this way, the parts of the pastry that receive a lot of heat are cooked over and undercooked. The problem of insufficient cooking of the areas is also eliminated, and standard quality is maintained. 15 On the other hand, each portion of pastry (7) is cooked to the desired degree. Tandoor oven(8); its outer surface will provide insulation against external weather conditions and mosaic exterior surface(3) covered with mosaics in a way that will give a decorative feature visually It is formed. Mosaic outer surface(3) inner structure soil-straw mixture interfill insulation 20 It is plastered with material (4). The interior wall (5) structure is made of soil as the basic material. It is done. Tandoor oven base(10) 110 cm, lid(1) part 55 cm, tandoor oven base(10) and lid(1) The height between them is designed to be 90cm. Each shelf(2) will have a distance of 16cm from each other. They are mounted in the desired number according to the size of the tandoor oven(8) and on top of them 19cm. pots (6) made of earthenware are placed. Wood fire or With natural gas, the indoor temperature of the tandoor oven (9) is standard and constant between 180°- 220° This ensures that cooking is done to the same standard for each portion and at any time of day. The same quality and taste are offered to the consumer. 30 The pots (6) are made of earthenware and contain 250 gr. of raw pastry (7) By adding a more rigid structure, it is protected from internal and external influences without deformation. Cooking is ensured. The pots (6) are served at the desired temperature according to consumer preferences. In this way, personalized preference options are created. 35

Claims

8 REQUESTS 1- The invention describes the manufacturing, cooking and serving of food products developed for consumption in the food industry. It is a new tandoor method of making pastries, the feature of which is; hand-rolled pastries (7), homogeneous heat cooked in a tandoor oven (8) with a shelf structure (2) that provides distribution, according to consumer preference Served in earthenware pots (6) at the desired temperature, 50-55% dough, 30-35% filling 5 mortar (with preferred materials), also 10-15% oil, water, salt, vinegar It is characterized by its inclusion. 2- Manufacturing developed for consumption in the appropriate food sector according to Claim 1, It is a new method of making pastries in a tandoor oven, which includes cooking and serving; its characteristic feature is 10 -1 kg flour, 150 gr butter, 600 ml water, 25 gr salt, 2 gr vinegar - Mixing 500 ml of water, salt, and vinegar. -1 kg of flour and 100 ml of water are slowly added to the mixture and kneaded until a medium-soft consistency is achieved. -The kneaded mixture should be allowed to rest on a resting bench at room temperature for 25-30 minutes. -The dough is divided into pieces of the desired size, rolled, greased, and then placed back in the room at 15°C. to be left to rest at a suitable temperature and allowed to rest for about 2 hours, - hand-crafted, leaf-shaped, and then rolled out into a very thin, round form. - adding the desired, pre-prepared filling between at least two pieces of dough. It consists of process steps. 3- According to Claim 1, the production, cooking and manufacturing of products developed for consumption in the food sector. It is a new tandoor method of making pastries, which includes serving; the characteristic is that the pastries are raw(7) its structure, tandoor oven base(10) 110 cm, lid(1) part 55 cm, tandoor oven base(10) The height between the lid and the tandoor oven is 90cm., which can be used with wood fire or natural gas. The tandoor (9) temperature is kept between 180°-220° standard and constant. In the oven(8), the pastries(7) are placed 16 cm apart from each other, directly in the tandoor oven designed so that it will not come into contact with the base (10) or the inner wall (5). It contains shelves(2). 4- According to Claim 1, the production, cooking and 30 of the products developed for consumption in the food sector. It is a new method of making pastries in a tandoor oven, which includes serving; its characteristic feature is that it is made from clay material. The pastry (7) is cooked in 19cm. large pots (6), according to consumer preferences. Served in earthenware pots (6) at the desired temperature according to individual preference. It includes service steps that provide the options. 35

Images