PRODUCTION METHOD OF LAYERED PAPER HALVA USING A BARRIER INTERMEDIATE PHASE CONTAINING PINE CONE EXTRACT.

Abstract

The invention relates to a method for producing layered paper halva using a barrier intermediate phase containing pine cone extract. In this method, pine cone raw material is extracted with water, the resulting liquid phase is passed through filtration and / or straining, and concentrated under vacuum to obtain a pine cone extract in the Brix range of 74-76. This extract is mixed with a carrier phase containing sucrose and glucose syrup to prepare a barrier intermediate phase; the water activity of the intermediate phase is adjusted to a w ≥ 0.55, and its apparent viscosity is adjusted to a range of 3,000-8,000 mPa·s at 25 °C. The prepared intermediate phase is applied to the surface of the paper halva at a rate of 10-60 g / m² at a temperature of 45-50 °C and combined to form a layer 50-300 µm thick between the layers. This helps to limit capillary moisture migration between layers and to maintain the crispness of the Turkish delight structure for a longer period.

Description

1 TARIFF USING A BARRIER INTERMEDIATE PHASE CONTAINING PINE CONE EXTRACT LAYERED PAPER HALVA PRODUCTION METHOD Technological Field: The invention relates to the field of food technology, specifically to 5-phase plants with low water activity. Controlling moisture transfer between layers in brittle and porous food structures It relates to a production method involving pine cone extract. More specifically, the invention relates to a production method involving pine cone extract. Preparation of a barrier intermediate phase, adjustment of the rheological properties of said intermediate phase. and by applying it in a controlled manner in a layered paper halva structure, paper halva By limiting the capillary absorption of moisture into the layers, structural brittleness is reduced to 10 a layered paper for long-term preservation and increased product stability It is related to the halva production method. State of the Art: In layered and composite food products, components with different moisture levels. Water and moisture migration occurring between them is a known technical issue that limits product quality. 15 This is one of the problems, especially in brittle and porous structures, from filler or intermediate phases. The resulting moisture transfer leads to textural softening, loss of crispness, and reduced shelf life. This leads to negative consequences such as shortening of the patent system. This problem is also discussed in patent literature. It appears that this has been known for a long time and attempts have been made to solve it with different barrier systems. In thin, crispy, and porous products similar to Turkish delight, this problem has been present since the 20s. This is also evident. In these types of products, sugar-based syrups are applied between the layers or The filler phases do not remain only between the two layers, but also in the capillary action of the product's microstructure. This can spread into the voids. This situation causes the layers to gain moisture over time, Sugar causes the crispness to deteriorate and reduces product stability. The patent document numbered WO2000013512A1 relating to wafer products also includes wafer and filling 25 Moisture transfer between the fill and the wafer is acknowledged as a technical problem. It is stated that an optional moisture barrier may be present between them. The same document mentions... It appears that the barrier in question is preferably considered to be an oil-based layer. Similarly, other measures aimed at limiting moisture transfer in food products. The solutions are also included in the patent literature. In document number US20040121051A1, many 30 In multi-component food systems, moisture migration impairs sensory and structural properties. It is stated that hydrocolloid-based barriers can be used against this problem. This is explained in document number WO2005029975A1, which states that different moisture levels are present in composite foods. 2 To reduce water transport between the ingredients, an edible mixture based on acetoglyceride is used. Barrier layers are recommended. Moisture is also mentioned in document WO1997015198A1. wax, sucrose polyester or triglyceride based to prevent or reduce migration The documents mention different layers. These documents show that the technical problem was known. Together, the solution consists mainly of oil / fat or hydrocolloid-based barrier layers. 5 It is established through. On the other hand, there are more measures to protect wafer-based crisp products from moisture. Specific solutions have also been developed. For example, in document number US20160309739A1, In coatings applied to the wafer surface used with ice cream, the coating... It must remain on the surface, not run, spread uniformly, and maintain its brittleness. The focus is on its contribution. However, the aforementioned solution is still primarily based on oil. This document relates to wafer coatings containing emulsifiers and similar components. This document also covers barrier coatings. In terms of demonstrating the importance of flow behavior and application characteristics under its influence While noteworthy, it is a sugar-based intermediate layer found between the layers of Turkish delight. It does not offer a solution for the functionalization of the phase with pine cone extract. 15 Interphase and barrier systems used in conventional technology are mostly used for taste, adhesion, It is designed to create a filling effect or generally reduce moisture penetration. In contrast, the intermediate phase is in a porous matrix with low water activity, similar to Turkish delight. not only as a passive filler holding two layers together; capillary penetration It is clearly evident that it should be considered as a functional barrier layer that limits [the system]. 20 It is not included. In particular, the function of the intermediate phase, Brix, water activity and apparent viscosity It is based on the simultaneous control of its parameters; visible from these parameters Viscosity is the most critical functional factor that directly determines the tendency of capillary space to penetrate. a solution where parameters are defined as such is clearly defined in the patent literature It is not seen. In the available documents, either hydrocolloid powder barriers or oil / fat based 25 Layered or coating-type solutions are becoming prominent. Additionally, patent searches revealed that pine cone or pine-derived extracts are used in the food industry. Although there are some documents regarding its use, these are mostly related to beverage extracts and flavorings. It appears that there is a trend towards compositions aimed at improving or preserving food. For example... Document number KR100768471B1 states that the beverage extract is made from pine cones and pine shoots. The production, as described in document number KR100582526B1, involves the use of pine extract as a food preservative. The composition is discussed. However, in such documents, the pine cone extract is mentioned in relation to water. Extraction, filtration, and vacuum concentration resulted in sucrose and glucose. 3 capillary moisture between layers of paper halva in a syrup-based carrier phase Its use as a barrier intermediate phase component limiting migration is not described. In conclusion, moisture migration is a significant factor in composite foods using known techniques. It is acknowledged that there is a problem, and there are different barrier approaches to this problem. is recommended. However, these solutions are generally oil / fat based, hydrocolloid 5 It is based on fundamental or classic coating systems. In known technology, water obtained by extraction and then subjected to filtration and vacuum concentration processes. standardized pine cone extract, consisting mainly of sucrose and glucose syrup. Used in a carrier phase, its function is to determine Brix, water activity and apparent viscosity. based on the combined control of its parameters and especially due to its apparent viscosity, 10 Barrier effect by limiting penetration into the capillary spaces of the paper halva matrix. an open layered paper halva production method based on an intermediate phase system that forms it. It appears that this is not defined in this way. Therefore, the brittle structure lasts longer. which ensures its protection and controls capillary moisture migration between layers A new production method is needed. 15 Purpose of the Invention: The purpose of the invention is to apply an intermediate layer between the layers in a layered paper halva structure. the phase into the porous structure of the paper halva matrix, which is conducive to capillary fluid transport to limit uncontrolled penetration and thus preserve the brittle structure of the product The aim is to ensure that it is preserved for a longer period of time. 20 Another purpose of the invention is extraction, straining and / or filtration with water and vacuum. The cone extract obtained by concentration processes below, sucrose and glucose used as a barrier interphase component in a carrier phase consisting of syrup. Thus, in the layered paper halva system, it only serves as a sweetener or filling. an interphase structure that is not visible, but also limits interlayer moisture migration 25 to create. Another objective of the invention is to determine the function of the barrier interface phase in terms of Brix and water activity. and to base it on the combined control of apparent viscosity parameters; these parameters The noticeable viscosity, in particular, is the spreading of the intermediate phase on the paper wafer surface. The fundamental functional parameter determining its behavior and tendency to penetrate capillary spaces is 30. The invention is to use it as such. In this context, the invention describes the continuous and intermediate phase on the surface of the paper halva. creating a controlled layer, while excessive penetration into the porous structure of the product. The aim is to prevent leakage to a significant extent. 4 Another objective of the invention is to analyze the intermediate phase before and during application. By controlling its physical properties, it exhibits sufficient spreading on the surface, but without capillaries. The aim is to obtain a barrier layer that resists flow against the suction effect. In this way... showing homogeneous distribution between layers, supporting structural integrity and the product Creating an interphase system that does not negatively affect its sensory character 5 that is intended. Another aim of the invention is to replace classic oil / fat-based or hydrocolloid-based barriers. Unlike other solutions, it contains pine cone extract and is based on a sugar-based carrier phase. The process is applicable in the production of layered paper halva with an established intermediate phase system. The aim is to provide a controllable and technically sound solution that improves product stability. 10 Another aim of the invention is the controlled extraction of pine cone extract and standardization through condensation processes and the resulting intermediate phase with specific water activity, apparent viscosity, application amount and layer thickness conditions by using capillary moisture migration in layered paper halva structure The goal is to develop a repeatable production method to reduce it. 15 In conclusion, the invention involves the controlled production of a barrier interface containing pine cone extract. through preparation and application, capillary moisture in a layered paper halva structure. reduces migration, maintains brittleness for longer, and delays structural degradation. and aims to develop a production method that improves product quality. Figures: 20 One diagram will be used in the description of the invention; that diagram is shown below. This has been explained. In Figure 1, layered paper is shown using a barrier intermediate phase containing pine cone extract. The process flowchart for the halva production method is shown. Figure 1. Layered Paper Halva Using a Barrier Intermediate Phase Containing Pine Cone Extract. Flowchart of the Production Method. 25 The reference numbers and figures included in the figure will help in understanding this invention. The corresponding procedural steps are given below. References: – Obtaining extract from pine cone raw material – Concentrating the obtained extract to the 74-76 Brix range 30 – Preparation of the carrier phase containing sucrose and glucose syrup. 40 – Obtaining a barrier intermediate phase by mixing concentrated pine cone extract with a carrier phase. to be done 50 – Adjustment of water activity and apparent viscosity of the barrier interface phase 60 – Application of the barrier intermediate phase to the paper halva surface in controlled amounts at 45-50 °C. 70 – Layered paper halva structure formed by combining layers with applied interphase. creation 80 – Resting and / or packaging of the product 5 Description of the Invention: The invention involves layered paper halva using a barrier interface containing pine cone extract. It is aimed at its production, and the intermediate phase in question has a porous structure similar to paper halva sheets. in a way that will limit its uncontrolled penetration into the interior via the capillary route It is based on the preparation and application of the cone. The basic approach in the invention is based on the preparation and application of the cone. the extract is used not only as a flavoring or aroma-enhancing component, but also as a barrier agent. It is considered as an active and functional component of the intermediate phase that performs the function. The pine cone extract used within the scope of this invention is preferably derived from the water content of pine cone raw material. extraction by subjecting the resulting liquid phase to filtration. and / or filtration processes and then concentration under vacuum 15 It is obtained in this way. The extraction process preferably involves mixing the pine cone raw material with water. This is achieved by bringing the particles into contact in a mass ratio of 1:2 to 1:10. The extraction process using water is preferably carried out at a temperature range of 70-95 °C and for 30-120 minutes. It is carried out for a period of time. In this way, it is suitable for use in the intermediate phase. a standardized pine cone extract with a specific dry matter content is provided. Preferably, the extract in question should be in the Brix range of 74-76. is being intensified. Concentrated pine cone extract consists mainly of sucrose and glucose syrup. A barrier intermediate phase is obtained by mixing it with a carrier phase. The carrier phase is preferably chosen by mass. It contains 40-70% sucrose and 20-50% glucose syrup, with a total of 25% cone sugar in the intermediate phase. The extract concentration is preferably kept between 5-15%. The sucrose and glucose mentioned here... The syrup ratios are based on the carrier phase composition, while the cone extract ratio is based on the total interphase composition. It is defined based on the composition. Therefore, the ratios in question are based on the same calculation. It is not based on the base and is not directly collected and evaluated as 100%. In this invention, the main structure of the carrier phase is based on sucrose and glucose syrup; another 30 If these components are present, they are kept at an optional and secondary level. The preference is for pine cone extract, rather than multi-component auxiliary additives, as the technical function of the intermediate phase. based on the controlled structure formed by the combination of a sugar-based carrier phase 6 It provides this. In addition, the resin and terpenoids naturally found in the composition of pine cone extract. In addition to contributing to the apparent viscosity of the intermediate phase, the components also act as a kind of Turkish delight. also leads to the formation of a micro-film with hydrophobic properties on its surface, which restricts moisture penetration. It is considered to have contributed. In this invention, the function of the barrier interface depends not on a single parameter; Brix, water activity (aw) 5 and is based on the simultaneous control of apparent viscosity parameters. However, among the parameters in question are apparent viscosity and the intermediate phase paper. the spreading behavior on the surface of halva and its tendency to penetrate capillary spaces It is the most critical functional parameter that directly determines the dry matter content of the intermediate phase. The Brix value is the dry matter content of the intermediate phase. By determining the level and sugar phase density, the structural framework is established; water activity 10 By limiting the amount of free water, it contributes to long-term moisture balance. Apparent viscosity refers to the presence of a continuous layer of the intermediate phase on the surface during application. enabling it to form, but without excessively infiltrating into the porous matrix. It functions as a fundamental parameter. In this context, the water activity of the barrier intermediate phase should preferably be aw ≤ 0.55. It is being adjusted and its apparent viscosity is preferably in the range of 3,000-8,000 mPa·s at 25 °C. is maintained. In a more preferred application, the apparent viscosity is 4,000-7,000 at 25 °C. It is maintained in the mPa·s range. This viscosity range is such that the intermediate phase is like Turkish delight. It must be applicable to the surface, show sufficient spreading on the surface, and at the same time... This enables it to exhibit mechanical resistance to capillary suction. 20 If the viscosity falls below this range, the interphase penetrates further into the porous structure. It tends to penetrate too deeply; if it exceeds this range, it will reach the surface. It has been observed that the formation of a homogeneous and continuous layer is difficult. The prepared barrier intermediate phase is applied to the surface of the paper halva, preferably at a temperature of 45-50 °C. is applied. This temperature range ensures sufficient fluidity of the intermediate phase during application. 25 showing, in contrast, a permanent and continuous barrier layer on the surface. It supports the formation of the intermediate phase on the paper halva surface, preferably at 10-60 g / m². application in the required amount and preferably as a layer 50-300 µm thick within the product. The aim is to create a barrier intermediate phase of 20-50. It is applied at a rate of g / m² and a layer of 75-250 µm thickness is formed between the layers. This layer thickness forms an effective barrier against moisture migration. to create a structure that will not negatively affect the sensory character of the product. It contributes to its preservation. 7 After the intermediate phase is applied, the paper halva layers are combined to form a layered structure. A structure is obtained. As a result of this process, the intermediate phase consists only of an adhesive or bonding agent between the layers. It does not act as a sweetener or filler; it also allows moisture transfer between layers. It acts as a functional barrier layer that controls the paper halva. Thus, paper halva The longer preservation of the brittle structure of the matrix reduces the early softening of the layers. The aim is to delay the process and improve the shelf stability of the product. Example Application In one example application, cleaned and crushed pine cone raw material is mixed with water. mixed in a ratio of 1:2 to 1:10 by mass, the mixture is heated to a temperature of 70-95 °C. Extraction was performed for a period of 30-120 minutes within this range. After extraction, 10 The resulting liquid phase was subjected to a filtration process and then placed under vacuum. Pine cone extract with a Brix range of 74-76 was obtained by concentration. The resulting pine cone extract contains 40-70% sucrose and 20-50% glucose by weight. Mixed with a carrier phase containing syrup, resulting in a total intermediate phase content of 5-15%. A barrier intermediate containing pine cone extract was prepared. The water activity of the prepared intermediate was 15. Adjusted to have aw ≤ 0.55, with an apparent viscosity of 3,000-8,000 mPa·s at 25 °C. It has been kept within the range of 4.000-7.000. In more preferred applications, the apparent viscosity is 4.000-7.000. It is adjustable within the mPa·s range. The intermediate phase was applied to the surface of the paper halva at a temperature of 45-50 °C; application quantity The range has been selected as 10-60 g / m², and in more preferred applications, 20-50 g / m². 20 When the layers are combined, the product contains 50-300 µm, and in more preferred applications, An interlayer with a thickness of 75-250 µm was obtained. In this way, layered paper halva was produced. The product has been obtained. In a comparative study, only the traditional filling system was used. Sucrose / glucose based, but without pine cone extract and with special rheological properties for barrier function. 25 An unadjusted syrup was used. Both products were stored at room temperature and They were compared in terms of loss of crispness. In this comparison, the product containing pine cone extract was used. and in products using rheologically modified barrier intermediate phases, conventional fillers It has been observed that the brittle structure is preserved for a longer period compared to other systems. The comparison in question shows that the barrier interface containing pine cone extract has only 30 sweeteners. not only as a filler, but also as a functional agent that limits capillary moisture migration. It shows that it acts as an interlayer, especially with controlled apparent viscosity. thanks to the excessive penetration of the interphase into the porous structure of the paper halva matrix. 8 This restricts the process; consequently, the softening of the layers is delayed, and the product Its brittle structure can be preserved for a longer period. The invention is not limited to the example application described herein, but also includes claims. Different pine cone extract ratios and different sucrose / glucose syrups within the defined scope. ratios, different application amounts, different layer thicknesses, different extraction times 5 And this can also be done with different water / cone ratios.

Claims

9 REQUESTS 1. Layered paper halva production method using a barrier intermediate containing pine cone extract. This involves subjecting the pine cone raw material to extraction with water, and after extraction... The resulting liquid phase is subjected to a filtration and / or filtering process, and the filtered and / or The filtered liquid phase is condensed under vacuum to produce cone-shaped powder with a Brix range of 74-76. The extract is obtained using a carrier containing 40-70% sucrose and 20-50% glucose syrup by mass. phase preparation, the pine cone extract in question constitutes 5-15% by mass of the total intermediate phase. Obtaining a barrier intermediate phase by mixing it with a carrier phase in such a ratio, Adjusting the water activity of the barrier interface so that aw ≤ 0.55 and at 25 °C Maintaining the apparent viscosity in the range of 3,000-8,000 mPa·s, and the barrier intermediate phase at 45-50 10 It is applied to the surface of the paper halva at a temperature of °C in an amount of 10-60 g / m² and applied The barrier interface will form a layer 50-300 µm thick between the layers. characterized by the fact that it involves steps to join layers of paper halva. production method.

2. Production method according to claim 1, where the pine cone raw material is processed for 15 minutes prior to extraction. A production method characterized by including cleaning and dismantling steps.

3. Production method according to claim 1 or 2, with water extraction at 70-95 °C. A production method characterized by being carried out within a specific temperature range.

4. The production method is according to either of the requirements 1-3, with the barrier intermediate phase at 25 °C. 20 characterized by its apparent viscosity being kept in the range of 4,000-7,000 mPa·s. production method.

5. The production method is according to either of claims 1-4, and the barrier intermediate phase is paper halva. A production method characterized by application to the surface in an amount of 20-50 g / m².

6. The production method is according to any of the claims 1-5, and the barrier interphase layers by applying it to form a layer 75-250 µm thick between them 25 The characterized production method.

7. The production method is according to any of claims 1-6, where the raw material is pine cone water. Production characterized by extraction at a ratio of 1:2 to 1:10 by mass. method.

8. The production method is according to any of claims 1-7, and the extraction process with water is 30 A production method characterized by being carried out over a period of 30-120 minutes.

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