ICE CREAM COMPOSITION CONTAINING MUCILAGE OBTAINED FROM AETHIONEMA KADRİYEAE SEEDS AND ITS PREPARATION METHOD

Abstract

The invention relates to an ice cream composition containing mucilage obtained from seeds of the species Aethionema kadriyeae and its preparation method. Within the scope of the invention, Aethionema kadriyeae seeds are prepared, subjected to hydration and extraction, and the resulting mucilage is separated by filtration and purification processes. The obtained mucilage is added to the ice cream base mixture at a rate of 0.20% to 0.50% of the total composition weight. The mixture with added mucilage is subjected to homogenization, pasteurization, ripening, and freezing processes to obtain the final ice cream composition. This mucilage exhibits a polysaccharide-based biopolymer structure that can be used as a structuring hydrocolloid stabilizer within the ice cream matrix.

Description

1 TARIFF Mucilage obtained from Aethionema Kadriyeae seeds. ICE CREAM COMPOSITION AND PREPARATION METHOD Technological Field: 5 The invention relates to food technologies, ice cream production technologies, and frozen foods. compositions, naturally derived hydrocolloid stabilizers, plant-derived Polysaccharides, seed mucilages, and freezing matrices: areas of structural stabilization. It is related to. More specifically, the invention was obtained from 10 seeds of the species Aethionema kadriyeae. Mucilage as a naturally occurring hydrocolloid stabilizer in ice cream compositions. the use of and ice cream compositions containing said mucilage It relates to its preparation. The invention also involves obtaining mucilage from the seeds of Aethionema kadriyeae. purification of the obtained mucilage, addition of purified mucilage to the ice cream base mixture at specific 15 points and the mixture is subjected to ice cream production processes in the proportions in which it is added. methods for preparing ice cream composition by holding it It includes. In this context, the invention applies to milk-based or plant-based ice cream compositions, Structural hydrocolloid 20 of mucilage obtained from Aethionema kadriyeae seeds It falls within the field of technical solutions for the implementation of systems. State of the Art: Ice cream is a very rich mixture consisting of water, fat, protein, sugar, air, and ice crystals. It is a multi-phase food system that analyzes the textural properties, melting behavior, and storage of the product. Its stability and structural integrity are affected by the stabilizer systems used. 25 In known techniques for preparing ice cream compositions, carboxymethyl is used. cellulose, guar gum, locust bean gum, xanthan gum, carrageenan, pectin, and the like. Hydrocolloid substances are used as stabilizers. These substances, In regulating the rheological properties of ice cream mixtures, the water phase is controlled. in the process, influencing the formation behavior of ice crystals and the product structure 30 It plays a role in its protection. With the increasing interest in naturally derived hydrocolloid systems in recent years Polysaccharides, gums, and mucilages obtained from various plant species are food. 2 It has started to be used in applications, especially in the water of seed-derived mucilage. holding capacity, viscosity-forming ability, structuring properties and different foods They are the subject of research because of their potential for use in systems. It is known. Plant-derived mucilages are produced using different extraction, purification, concentration, and 5 different methods. in liquid, concentrated or dried form after drying processes It can be used. These mucilages provide consistency in various food systems. as a regulator, stabilizer, water binder or structuring component It is known that it can be evaluated. Botanical, taxonomic and 10 studies were carried out on plants belonging to the genus Aethionema. Morphological studies have revealed the formation of mucilage on the seed surfaces of some species. This has been reported. However, these studies mainly focus on plants. focusing on morphological, systematic or biological characteristics, and the results obtained Technical solutions for the use of mucilages in freezing technologies. It does not define. 15 In the current technique, seeds obtained from the species Aethionema kadriyeae Mucilage as a naturally occurring hydrocolloid stabilizer in ice cream compositions. No technical solution has been identified to support the claim that it is being used. In addition, the current technique uses seeds obtained from Aethionema kadriyeae. The use of mucilage in specific proportions in ice cream compositions, ice cream base 20 added to the mixture, in milk-based or plant-based ice cream systems application, use in dried powder form or concentrated form, or a technical solution regarding the evaluation together with ice cream production processes Undefined. In addition, with the current technique, 25 obtained from Aethionema kadriyeae seeds as a structuring hydrocolloid system within the mucilage freezing matrix There are also no product or method solutions available for its use. Known technical solutions focus on the use of general hydrocolloid systems. It is a specific ice cream composition made from mucilage obtained from a particular plant species. It does not include type-specific technical solutions for its implementation. 30 Therefore, the mucilage obtained from the seeds of the species Aethionema kadriyeae the obtaining of this mucilage, which enables its use in ice cream compositions 3 including the processing, purification and application of ice cream to ice cream production processes New technical solutions are needed. The invention involves freezing mucilage obtained from the seeds of Aethionema kadriyeae. offering a species-specific technical solution for its use in compositions It differs from the current technique in this respect. 5 Figures: One figure will be used in the description of the invention; these are: Figure 1 shows the preparation of mucilage obtained from Aethionema kadriyeae seeds and Schematic showing the process flow for obtaining the ice cream composition. It is appearance. To help understand this invention, the diagram attached is shown in image 10. They are numbered and their names are given below. References: Preparation of Aethionema kadriyeae seeds : Hydration and extraction stage : Filtration and purification stage 15 40: Mucilage 50: Ice cream base mix 60: Mucilage addition stage 70: Homogenization, pasteurization and maturation stage 80: Freezing process 20 90: Final ice cream composition Purpose of the Invention: The primary aim of the invention is to obtain products from seeds of the species Aethionema kadriyeae. Mucilage as a naturally occurring hydrocolloid stabilizer in ice cream compositions. The goal is to provide a type-specific technical solution that enables its use. 25 One aim of the invention is to obtain mucilage from the seeds of Aethionema kadriyeae. Ice cream composition by adding to the ice cream base mixture in specific proportions. The aim is to enable its use as a structural component within it. Another objective of the invention is to incorporate the mucilage in question into the ice cream composition. An ice cream that uses 0.20% to 0.50% of its total weight is 30. The goal is to ensure composition. 4 One aim of the invention is to obtain mucilage from the seeds of Aethionema kadriyeae. By taking advantage of the polysaccharide-based biopolymer character, within the freezing matrix The aim is to enable its application as a hydrocolloid structuring system. Another purpose of the invention is due to the hydrophilic character of the mucilage in question. 5. Creating a structure that can interact with the water phase within the freezing matrix to provide. One aim of the invention is to obtain mucilage from the seeds of Aethionema kadriyeae. Added to ice cream base mixture in dried powder form or concentrated form. The goal is to provide a technical solution to enable this. Another purpose of the invention is to use the mucilage in milk-based ice cream. its use in compositions and plant-based ice cream compositions to provide. One aim of the invention is the preparation and hydration of Aethionema kadriyeae seeds. and undergoing extraction, filtration and purification of the resulting mucilage. a 15 for separating and applying processes to the ice cream production process The goal is to provide a preparation method. Another purpose of the invention is to process purified or obtained mucilage. a substance intended to be added to the ice cream base mixture before the homogenization process The goal is to provide a production method. One aim of the invention is to improve the mixing used in existing ice cream production lines, 20 compatible with homogenization, pasteurization, ripening and freezing processes. The aim is to present a viable ice cream composition and preparation method. Another aim of the invention is to create plants that can be used in ice cream compositions. The goal is to provide a naturally occurring, species-specific, and sourced hydrocolloid system. Description of the Invention: 25 The invention involves the production of mucilage from seeds of the species Aethionema kadriyeae. as a naturally derived hydrocolloid stabilizer in ice cream compositions the use of and ice cream compositions containing said mucilage It relates to its preparation. As shown in Figure 1, the invention initially covers Aethionema kadriyeae 30 The preparation of the seeds (10) is carried out. At this stage, the seeds are mucilage foreign matter, dust, broken seeds and plant matter are processed to make them suitable for harvesting. It can be purified from residues. The seed preparation process involves sieving, washing, and air separation. or a combination of these. The prepared seeds are taken to the hydration and extraction stage (20). This In this stage, the seeds are brought into contact with an extraction medium containing water, and the water on the seed surface is removed. The mucilage phase present is released. The hydration and extraction process is 5 preferably at a temperature range of 20°C to 80°C and for a duration of 15 minutes to 24 hours. This can be achieved. The extraction medium is a water-based medium with a pH value. It can preferably be adjusted between 4 and 9. After the hydration and extraction stage (20), the mixture obtained is filtered. and is taken to the purification stage (30). In this stage, the seed material, large particles 10 Unwanted solid components are separated, and the mucilage phase is obtained and purified. The filtration process preferably uses filters with a pore size of 100 microns to 1000 microns. This can be achieved using [method / technique]. As a result of the filtration and purification stage (30), mucilage (40) is obtained. The mucilage obtained (40) is used in ice cream composition. It can be prepared. The resulting mucilage (40) can be used directly or It can also be prepared in dried powder form or in concentrated form. Concentration The drying process can preferably be carried out at a temperature range of 30°C to 70°C. It can preferably be applied at a temperature range of 35°C to 80°C, and the dried mucilage... The humidity level can preferably be adjusted to between 5% and 15%. 20 Ice cream base mix (50), from milk-based or plant-based formulations can be formed. In milk-based formulations, milk, milk fat, milk proteins, milk dried The ingredients may include sugar and water. In plant-based formulations, however, plant-based ingredients may be present. Protein sources, vegetable oils, sugar, water, and similar ingredients can be used. The resulting mucilage (40) was added to the ice cream base mixture (50) at the mucilage addition stage 25 (60) is added. Mucilage is added according to the total weight of the ice cream composition. It is used at a rate of 0.20% to 0.50%. During the mucilage addition stage (60), the base of the mucilage Pre-mixing to ensure homogeneous distribution within the mixture. It is applicable. Mixture with added mucilage, homogenization, pasteurization and maturation 30 It is subjected to the stage (70). Homogenization process is preferably carried out at 5 MPa to 25 MPa This can be carried out within a pressure range. Pasteurization is preferably performed between 65°C and 95°C. It can be applied within the temperature range and for a duration of 15 seconds to 30 minutes. Maturation 6 The process should preferably be carried out at a temperature range of 0°C to 8°C and for a duration of 2 to 24 hours. It can be accomplished. The matured mixture is subjected to freezing (80). Freezing process (80) is carried out under cooling and mixing conditions suitable for ice cream production. and at this stage the mixture is converted into a frozen product form. 5 After the freezing process (80), the final ice cream composition (90) is obtained. The final ice cream composition (90) belongs to the species Aethionema kadriyeae. It is a species-specific ice cream composition containing mucilage derived from seeds. The mucilage used in the invention has a polysaccharide-based biopolymer structure. Due to its appearance, the structuring hydrocolloid stabilizer 10 is present in the freezing matrix. It is considered that it can function as such. Furthermore, the hydrophilic character of mucilage... because it can interact with the water phase within the freezing matrix is being evaluated. The technical specifications described within the scope of the invention are: Aethionema kadriyeae seed preparation (10), hydration and extraction stage (20), filtration and 15 purification stage (30), obtained mucilage (40), ice cream base mixture (50), mucilage additional stage (60), homogenization, pasteurization and ripening stage (70), freezing process (80) and final ice cream composition (90) alone or They can be applied in combination with each other. Example Application 20 Aethionema kadriyeae seeds were prepared and incubated in an aqueous medium at 40°C for 2 months. The mixture was hydrated for an hour. The resulting mixture was filtered to separate the mucilage. Purified mucilage is added to the milk-based ice cream mixture at a rate of 0.30% of the total weight. added. The mixture underwent homogenization, pasteurization and maturation processes. Then, it was frozen to obtain the final ice cream composition. The resulting final 25 The ice cream mixture was packed into suitable packaging before storage.

Claims

7 REQUESTS 1. An ice cream containing mucilage obtained from the seeds of the species Aethionema kadriyeae. its composition, and the mucilage in question constitutes the total weight of the ice cream composition. It is characterized by being found in amounts ranging from 0.20% to 0.50%.

2. According to claim 1, the ice cream composition is that the mucilage in question is polysaccharide-based. It is characterized by exhibiting a biopolymer structure.

3. The composition of the ice cream according to claim 1 or 2, and the mucilage in question is used in the ice cream. by being present as a structuring hydrocolloid stabilizer within the matrix It is characteristic.

4. The ice cream composition is according to any of the previous requests, and the aforementioned 10 Due to the hydrophilic character of mucilage, the water phase within the freezing matrix It is characterized by its interaction with others.

5. The ice cream composition is according to any of the previous requirements, and the following applies: It is characterized by the use of mucilage in dried powder form.

6. The ice cream composition is according to any of the previous requests, and the aforementioned 15 It is characterized by the use of mucilage in concentrated form.

7. The ice cream composition is according to any of the previous requirements, and the following applies: with the ice cream composition being a milk-based ice cream composition It is characteristic.

8. The ice cream composition is according to any of the previous requests, and the aforementioned 20 with the ice cream composition being plant-based ice cream composition It is characteristic.

9. Obtaining mucilage from seeds of the species Aethionema kadriyeae, the obtained purification of mucilage, total addition of purified mucilage to the ice cream base mixture. Adding 0.20% to 0.50% of the composition by weight results in a mixture of 25%. homogenization, pasteurization, maturation and freezing steps It is characterized by the method of preparing the ice cream composition, which includes certain ingredients.

10. The method according to claim 9 is that the mucilage is produced from the wetted seeds of Aethionema kadriyeae. It is characterized by being obtained by hydration in the environment.

11. The method is according to claim 9 or 10, where the mucilage phase formed after hydration is 30 It is characterized by the separation and purification of seed material through a filtration process. 8 12. The method according to any of claims 9 through 11, purified mucilage dried powder added to the freezing base mixture before homogenization process It is characterized by its addition in either standard or concentrated form.

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