ORCİKLİ SALEP ICE CREAM AND ITS PRODUCTION METHOD

Abstract

The invention describes a production method for obtaining orcik-flavored salep ice cream by using orcik and salep-flavored milk, and by controlled dispersion of the orcik component within the salep-flavored milk, followed by freezing of the resulting mixture. Within the scope of this method, sliced ​​orcik is broken down and mixed with a portion of the salep-flavored milk using a blender. The remaining salep-flavored milk is then added, and a second breaking down and mixing process is performed. The resulting mixture is processed in an ice cream machine to obtain salep ice cream in which the orcik pieces are evenly distributed.

Description

ORCİKLİ SALEP ICE CREAM AND ITS PRODUCTION METHOD The invention involves combining orcik and salep-infused milk in specific proportions, with the orcik component... The salep is dispersed in milk through a two-stage crushing and mixing process, and the resulting mixture... by subjecting the mixture to a freezing process under controlled temperature and time conditions This relates to a method for producing salep-based ice cream containing orcik (a type of starch). Technical Area: The invention combines components used in the food industry, particularly in ice cream production. It encompasses a production method aimed at bringing about a new approach. More specifically, the invention involves a traditional approach. Orciğ, a food product, contains salep-flavored milk-based ice cream in specific proportions within its composition. Its use involves the controlled breakdown of the orcik component into salep-infused milk. orcikli salep is made by distributing the mixture and processing the resulting mixture in an ice cream machine. It relates to the production of ice cream. State of the Art: In general, known ice cream production methods involve milk, sugar, salep, and the desired ingredients. Depending on its characteristics, different auxiliary or flavoring ingredients are used to make ice cream. The mixture is being prepared, and after the prepared mixture undergoes certain physical processes... It is cooled and mixed in an ice cream machine until it reaches an ice cream consistency. This In these methods, it is possible to add different food products to the ice cream mixture. together, the distribution of the physical structure of the added product within the ice cream mixture, Particle size directly affects the way it integrates with the mixture and the consistency of the final product. It is possible. Orcik is a traditional food product, especially made from grapes, mulberries, or similar fruits. It has a unique dense, elastic, and fragmented structure created by processing its components. Orcik is a single product. Due to the concentrated components in its composition, the product can be consumed directly in liquid or... when added to a semi-liquid ice cream mixture, the ice cream mixture It is not always possible to achieve the desired distribution within it. Orciğ is added directly to the ice cream mixture without any pre-processing. In this case, the orcik pieces gather in certain areas within the mixture and stick together. or it may remain in pieces of different sizes. This situation, During the consumption of ice cream, some regions experience a high concentration of orcik pieces, while other regions experience a similar phenomenon. This can lead to an insufficient amount of orcik components in the final product. This can negatively affect its homogeneity. In addition, freezing the orcik pieces without reducing their size properly. Inclusion of this in the mixture ensures that the ice cream structure forms with the desired consistency. This can make things difficult, especially if there are large and irregularly shaped pieces of orcik (a type of Turkish ice cream) in the ice cream. Its presence can alter the perceived texture of the product in the mouth, and in salep ice cream... This can make it difficult to maintain its unique homogeneous structure. In known practices, when a different food ingredient is added to ice cream, the following occurs: the component in question is either added directly to the ice cream mixture or mixed with the mixture in a single step. Mixing them is preferable. However, for orcik, which has a dense and fragmented structure, it should be mixed individually. The gradual mixing process ensures the desired physical integration between orcik and salep-infused milk. It may not be sufficient in terms of providing it. Furthermore, if the amount of orcik (a type of Turkish delight) is not determined appropriately according to the ice cream mixture, the final result may be... The product's aroma intensity, consistency, and visual appearance may vary. The amount of Orcik... If there is too much of it, the orcik component becomes dominant in the ice cream and While using it in small quantities can potentially cause undesirable changes in the ice cream's texture, In this case, the characteristic orcik flavor may not be sufficiently felt in the final product. 2. Therefore, the quantitative relationship between orcik and salep-infused milk must be controlled during the production process. It is important to consider only the quantity when combining orcik with salep-flavored milk. It is not enough to simply determine the ratio; it is also necessary to know at what stage the orcik component is added to the salep milk. And the way it is incorporated can also affect the characteristics of the final product. Orcik the component is first broken down within a specific portion of the salep-infused milk, and then the remaining part Unless a gradual process such as combining it with salep-infused milk is applied, the orcik pieces ensuring the product is evenly distributed within the mixture and maintaining its overall consistency. It can become difficult. However, in an ice cream product made with orcik (a type of Turkish ice cream), not only the aroma and taste characteristics are important, It is important that the visual characteristics of the product also meet a certain standard. Orcik The fact that one of its components completely breaks down and becomes invisible within the ice cream, making the product orcik (a type of Turkish ice cream). as well as being in very large pieces, which can prevent the character from visually emerging. Its presence can also negatively affect the product's appearance and consumption characteristics. This Therefore, the orcik pieces have a specific distribution and particle structure within the final product. It must be found. Especially a salep-based milk ice cream and a traditional, dense product like orcik... in bringing them together, sufficient level before the mixture is fed into the ice cream machine It is important to break it down and mix it properly. Insufficient breaking down can result in orcik (a type of Turkish pastry). the particles not being homogeneously distributed during processing in the ice cream machine; excessive In the case of fragmentation, the characteristic fragmented structure of the orcik component is largely eliminated. It is possible for it to get up. In current practices, orcik and salep-infused milk are combined in a specific ratio, first by adding the salep. Breaking and mixing a portion of the milk, then adding the remaining milk with salep. by subjecting it to a second crushing and mixing process and then obtaining the following The 3 mixtures are processed in an integrated ice cream machine under specific temperature conditions for a specific duration. No production approach has been encountered. This ensures that the orcik component is evenly distributed within the salep ice cream, resulting in a balanced product. standardizing the consistency and appearance characteristics and preserving the unique character of orcik This creates a production need in terms of quantity, especially the pre-cutting process. The process involves gradually adding the salep-infused milk, a second mixing step, and freezing. The combined evaluation of the processes is important in terms of ensuring the final product achieves the desired characteristics. It carries. As a result, current ice cream production methods do not produce ice cream with a dense and fragmented texture like orcik. the controlled dispersion of a traditional product into salep-flavored milk-based ice cream, preserving the orcik pieces in the appropriate size and distribution and freezing the resulting mixture ensuring that the process is adapted to the task, and that the process stages are compatible with each other. A production method that is applied is needed. In line with this need, orcik and It is based on combining salep-infused milk in specific proportions and in a specific processing sequence. The production method in question has been improved. Purpose of the Invention: The main purpose of the invention is to combine orcik (a type of Turkish delight) with salep-infused milk, thereby incorporating the orcik component into ice cream. it is evenly distributed and combines the characteristic properties of orcik and salep milk. The goal is to provide a method for producing orcikli salep ice cream in a way that can be preserved. Another aim of the invention is to add the orcik component, which has a dense and fragmented structure, to salep-infused milk. controlled inclusion and desired ingredients in the mixture before freezing. The goal is to obtain the distribution. 4. The invention also involves breaking down the orcik component first with a portion of the salep-infused milk and then leaving behind A two-stage chopping and mixing process carried out by adding milk mixed with salep. This method aims to ensure that the orcik pieces are evenly distributed within the mixture. Another aim of the invention is to determine the composition ratio and production conditions between orcik and salep-infused milk. By controlling the consistency, color, aroma, and visual characteristics of the final product during production... The aim is to ensure that they are standardized as much as possible. The invention also allows the pieces of orcik to remain in the final product without completely disappearing, but in large and intact form. ensuring that it is found without forming irregular pieces, thus preserving both the orcik character of the product and The aim is to combine the characteristics of salep-based ice cream with other ingredients. Finally, the invention includes different types of orcik such as mulberry, sour cherry, black grape, grape and foamy orcik. By using the same basic production approach, orcikli salep is produced with different characteristics. It enables the production of ice cream. Detailed Description of the Invention: The invention involves combining orcik (a type of Turkish delight) with salep-infused milk in specific proportions, and the orcik component being incorporated into the salep mixture. Orcikli salep ice cream is obtained by breaking it down and dispersing it in milk in a controlled manner. It is a production method aimed at making orcik, an ice cream, into a product. The ingredients used in this method include orcik, an ice cream. Instead of being added directly to the mixture, it is first reduced in size, and then a portion of the salep-infused milk is used... It is first chopped and mixed, then the remaining salep-infused milk is added. After this, a second crushing and mixing process is applied, and finally the resulting product... The mixture is processed in an ice cream machine to obtain the final product. The orcik to be used within the scope of the invention includes: mulberry orcik, sour cherry orcik, black grape orcik, and regular grape orcik. It can be chosen from orcigi and foam orcigi, and either of these varieties can be used alone. Multiple varieties can also be used together, such as the amount of orcik used in salep milk. The quantity, taking into account the aroma, consistency, color, and distribution characteristics of the orcik particles in the final product. This is determined by taking into account the following, and in the example application, approximately 400 g of orcik is used for 1 kg of salep-infused milk. It is used; accordingly, 6 kg of orcik is used for a total of 15 kg of salep-infused milk. In the first stage of production, 6 kg of orcik is sliced ​​into smaller pieces using a knife. It is separated. The sliced ​​orcik is mixed with the entire 15 kg of salep-infused milk at once. They are not combined; first, they are placed in a separate container along with approximately 4 kg of milk infused with salep, and It is chopped and mixed using a blender; thus, orcik The components are initially broken down in a limited amount of salep-infused milk and mixed It is ensured that it is included. The initial crushing and mixing process prepares the orcik pieces for processing in the ice cream machine. It is continued until it reaches a certain consistency, and after this process, initially Approximately 11 kg of unused salep-infused milk is added to the pre-mixture. The remaining After adding the milk with salep, the mixture is blended a second time using a blender. It is subjected to a mixing process, thus adding the orcik component that was broken down in the first stage. This ensures a more even distribution of salep in the milk. After the second crushing and mixing process is completed, the consistency of the resulting mixture and The color is being checked. At this stage, the color of the mixture is determined to be slightly brownish. its appearance and the fact that the orcik pieces are closely distinguishable within the mixture, however The aim is to have a distribution that will not be visibly different from a distance, The appearance of the orcik component remains completely intact within the product, giving it a salep-based ice cream texture. It ensures integration. The milk mixture with orcik and salep, brought to the desired consistency and appearance, Before the freezing process begins, the operating temperature of the ice cream machine should be approximately -30°C. The mixture is transferred to the machine, where it is expected to reach a temperature between -20°C. The ice cream is processed in an ice cream machine that has reached condition 6 for approximately 18-20 minutes; this process During this process, the mixture is cooled and stirred until it reaches an ice cream consistency, while the orcik pieces are also added. It is ensured that the substance is dispersed throughout the product. When the process in the ice cream machine is complete, the resulting orcikli salep ice cream is the product. Depending on the sales method, it is packaged in small or large containers and made ready for sale. It is brought in. Thus, as a result of the production method, orcik is found within the structure of salep ice cream. where the components are distributed in a controlled and balanced manner, and the orcik pieces are closely distinguishable. It retains its usability and the product has a characteristic light brownish tint in its overall appearance. An orcikli salep ice cream is obtained by forming a structure. If different types of orcik are used within the scope of this invention, it will depend on the type used. Changes may occur in the aroma and color characteristics of the final product during production. The basic sequence of operations of the method is preserved. This includes slicing the orcik, and initial breaking and mixing with a portion of the salep-infused milk. The process is carried out by adding the remaining salep-infused milk, followed by a second chopping and the mixing process is applied and the resulting mixture is kept at the appropriate temperature and time conditions. Processing in an ice cream machine is a production method that can be applied to different types of orcik. It constitutes the basic stages. 7

Claims

1- The invention is a method for producing salep-based ice cream containing orcik (a type of starch), characterized by the fact that orcik... The sliced ​​orcik is then broken up with a portion of the salep-infused milk using a blender. stirring, then adding the remaining salep-infused milk to the mixture for a second breaking process. and the mixing process is carried out and the resulting mixture is put into the ice cream machine. It involves processing the product to achieve an ice cream-like consistency. 2- The invention, according to Claim 1, is a method for producing salep-based ice cream containing orcik (a type of starch), and its characteristic is; The ratio of orcik to salep milk is approximately 400g of orcik for every 1kg of salep milk. It is the use of. 3- The invention, according to Claim 1, is a method for producing salep-based ice cream containing orcik (a type of Turkish sweet), and its characteristic feature is; the first after the orcik and salep-infused milk are combined in the crushing and mixing process adding the remaining salep-infused milk and the second chopping and mixing process It is the realization of. 4- The invention, according to Claim 1, is a method for producing salep-flavored ice cream containing orcik (a type of Turkish sweet), characterized by its ability to be obtained... The milk mixture with orcik and salep is kept at a temperature range of approximately -30°C to -20°C. The process involves processing the mixture in an ice cream machine for approximately 18-20 minutes. 5- The invention, according to Claim 1, is a method for producing salep-based ice cream containing orcik (a type of starch), and its characteristic is; The orcik varieties used include mulberry orcik, sour cherry orcik, black grape orcik, regular grape orcik, and foam. It must be at least one of the following. 6- The invention, according to Claim 1, is a method for producing salep-based ice cream containing orcik (a type of starch), and its characteristic is; The mixture obtained after the second crushing and mixing process has a light brown color. It has a vibrant color and the orcik pieces are noticeable up close, but distinct from a distance. It is the distribution of substances in such a way that they do not separate into distinct groups. 8