LAYERED SLICABLE ICE CREAM PRODUCT CONTAINING FIG, HAZELNUT CREAM AND WALNUTS, AND ITS PRODUCTION METHOD.

Abstract

The invention relates to a layered, roll-shaped, and sliceable frozen food product containing figs, hazelnut cream, walnuts, and goat milk-based ice cream, and its production method. The product consists of a central body of goat milk-based ice cream, surrounded by peeled butterfly walnuts, a layer of hazelnut cream on the outside of the walnuts, and a homogeneous fig layer on the outer surface. In the method, soft-textured figs are cleaned and homogenized, spread to a thickness of approximately 5 mm, and rested at +4 °C. The fig layer is covered with hazelnut cream, walnuts are placed at intervals, and the goat milk-based ice cream is placed in a plate to form a roll. The roll is frozen at approximately -18 °C and presented in slices by cutting crosswise. Thus, a product is obtained in which each slice has a distinct sequence of components from outside to inside and maintains its shape integrity.

Description

SLICABLE LAYERED PASTRY CONTAINING FIG, HAZELNUT CREAM AND WALNUTS. ICE CREAM PRODUCT AND PRODUCTION METHOD TECHNICAL FIELD The invention relates to the field of food technologies and frozen dessert products; fig, hazelnut cream, Ice cream based on walnuts and goat milk, combined in a layered roll structure. an ice cream product obtained, which can be sliced ​​crosswise and served in pieces, and the word The topic relates to the product's manufacturing method. The invention specifically involves an outer layer made from homogenized figs, and hazelnuts. a layer of cream, walnuts placed at regular intervals, and goat in the center. milk-based ice cream body through controlled cooling and freezing stages its integration; thus preserving its layered structure when cut and in each slice It relates to obtaining a product with a clearly defined component distribution. STATE OF THE ART Ice cream is produced by freezing a mixture based on milk or dairy products. and a food commonly served in the form of cones, cups, or portion balls It is a product. Fruit is added to give the product different tastes, textures and appearances. pieces, fruit purees, nuts, creams and similar auxiliary ingredients It can be added to the ice cream mixture. In well-known fig or walnut ice cream recipes, figs and walnuts are mostly used. It is mixed into the ice cream mass in small and irregular pieces. This The distribution of fruits and nuts in the product volume is homogeneous in the applications. It may not be present; some portions contain these components in high concentrations. It may be present in small amounts or not at all in some servings. Mixing the components directly into the ice cream mass, separating them from each other. and also makes it difficult to obtain visually perceptible layers. This Therefore, in classic products, the outer surface consists of a natural fruit layer, with a cream and nuts section underneath and ice cream in the center. A regular cross-sectional view is usually not possible. As the ice cream softens, the product can be portioned in classic serving formats. loss of shape, leakage during service, and separation of components This can be seen, especially in products intended to be served sliced. 2 The layers surrounding the ice cream mass are not adhering properly to each other. cracking, disintegration, crushing, or slippage of layers during cutting She is able to give birth. For fig tissue to be used as an outer coating, it must be layered. It needs to be made soft and integral enough to be able to form. With this together the cream spread over the fig layer, the walnuts placed on top, and The central ice cream mass should not shift during the wrapping process; the formed roll maintains its cross-sectional structure during freezing and slicing stages is required. For these reasons, randomly mixing fruit, hazelnut spread, walnuts, and ice cream is not recommended. instead of assembling layers in a specific outer-to-inner sequence, between layers It can be frozen in roll form, maintaining its shape through controlled cooling stages. a frozen food that can be sliced ​​crosswise and presented in regular slices The product and its repeatable production method are needed. THE PURPOSE OF THE INVENTION The primary goal of the invention is to create ice cream based on figs, hazelnut cream, walnuts, and goat milk. rolled and assembled into distinct layers The goal is to create a sliceable ice cream product. Another aim of the invention is to create a complete layer of fig on the outermost surface of the product. Inside, there's a layer of hazelnut cream, an intermediate layer made of walnuts, and... by creating a goat milk-based ice cream body in the center, each slice The goal is to ensure that the components are found in a specific order. Another aim of the invention is to form homogenized figs into layers of a specific thickness. suitable for wrapping by bringing it in and letting it rest at a low temperature, The goal is to obtain an outer layer that can be shaped without disintegrating. Another purpose of the invention is to combine a layer of figs with hazelnut cream, and hazelnut cream with... the walnuts sticking together through controlled waiting and gentle pressing processes This helps to reduce layer separation during rolling and slicing. Another purpose of the invention is to roll the body of goat milk-based and thick ice cream. its use as a central filler and the resulting roll at a specific temperature and Freezing the product for a period of time preserves its sliceability and shape when served. to improve its integrity. 3 Another purpose of the invention is to combine crystals or powders during the assembly of the product. Made without added sugar, taking advantage of the natural sweetness of figs and the fruit itself. A different kind of ice cream where the nut components can be consumed together in each serving. The goal is to provide the presentation. A BRIEF DESCRIPTION OF THE INVENTION The product subject to the invention, when arranged from the outside inwards, is homogenized. an outer layer of figs, a layer of hazelnut cream, hazelnut cream on top the area between the sparsely placed walnut trees and in the center a layered frozen food containing a goat milk-based ice cream body It is a product. The product is formed in roll form and is oriented perpendicular to the roll axis. It is cut and served in slices. Fig peel, preferably thin-skinned, naturally sweet, partially dried on the branch and It is obtained from soft-textured figs. The figs are cleaned and washed. After the surface moisture is removed, the figs are cut into small pieces, once The figs are passed through a meat grinder and mixed for about an hour to obtain a homogeneous mixture. mass is obtained. The homogeneous mass of figs is spread on parchment paper to a thickness of approximately 5 mm, forming a fig shape. a plate is formed and this plate is heated at approximately +4 °C for about 30 minutes. It is rested for a few minutes. This ensures the structural integrity of the fig plate and subsequent... Its suitability for coating processes is improved. Place a mixture of hazelnuts, preferably 30% by weight, on top of the cooled fig plate. Hazelnut cream is spreading. The hazelnut cream with the fig plate is approximately +4 °C. By leaving them together at a certain temperature for about 15 minutes, the layers will adhere to each other. is provided. Shelled, butterfly-shaped walnuts are placed on a layer of hazelnut cream, approximately... They are placed 2 cm apart and gently pressed into the cream. Goat milk based. The ice cream is placed on top of the prepared layered plate, and the plate The ice cream is rolled up by wrapping it around the body of the ice cream container. The resulting roll is frozen at approximately -18 °C for about three hours. The frozen roll should be approximately 2 cm thick, preferably perpendicular to its axis. It is sliced. In one example application, the roll is approximately 7 cm in diameter and approximately 12 cm in diameter. It is cm long. 4 In a sample product application, approximately 50g of goat milk-based ice cream contains approximately 35g. 10 g of figs, approximately 10 g of hazelnut cream and approximately 10 g of walnuts are used; thus A layered product with approximately 105 g of total ingredients is obtained. EXPLANATION OF THE INVENTION The invention concerns a layered sliceable ice cream product and its production method, as described below. solely for the purpose of providing a better understanding of the issue and the scope of protection. This is explained through an example application that will not impose limitations. Scope of protection. This is determined by the requirements. The approximate expressions used in the specification refer to food. ordinary results arising from the natural composition of raw materials and production conditions It includes production tolerances. The product is a multi-layered frozen food structure formed in a roll shape. It has. In the cross-section of the roll, the outermost region is the fig layer, and the inner part of the fig layer... a layer of hazelnut cream on one side, walnuts on the inside of the hazelnut cream The ice cream body, based on goat milk, is located in the intermediate zone and at the center. Walnuts do not need to form a continuous and uninterrupted layer; hazelnuts individual walnut pieces or butterfly pattern scattered at regular intervals on top of the cream. They are in the form of walnuts. In preparing the fig layer, its integrity is maintained when it is layered. soft enough to preserve, but not so soft as to form a runny puree. Figs with a natural, thin skin are used. In the preferred method, figs are used that are naturally grown. These are sweet figs, slightly dried on the branch, with a soft texture and not crunchy. Figs grown in Aydın province, and especially around Germencik, possess these characteristics. It can be used as a preferred raw material. However, the invention, certain It is not limited to a single geographical origin. Figs are preferably harvested between the end of August and the beginning of September. The figs are harvested while partially dried on the branch. The harvested figs are foreign. They are cleaned of impurities and washed. After washing, the figs... To remove the water from the surface, figs are left in the sun for about half a day. under or in a hygienic environment that provides equivalent surface drying They are kept waiting. This process does not involve completely drying the figs, but rather drying them without washing. It aims to reduce the resulting free surface water. Figs, with their surface moisture reduced, are cut into small pieces and then minced once. It is passed through the machine. A single pass homogenizes the fig tissue. 5 While helping, it also limits the process of turning it into a completely fluid puree. The ground figs are mixed in a suitable mixing bowl for about an hour, and homogenization so that no large and irregular regions remain within the mass is being brought in. Homogeneous fig mass, greaseproof paper or an equivalent food-safe separator. It spreads over the surface. The spreading process results in a thickness of approximately 5 mm. and a fig plate of suitable size to surround the ice cream body to be wrapped in This is achieved. The thickness of the fig plate prevents the plate from tearing during wrapping. will prevent and a noticeable layer of figs on the outer surface of the frozen product. It is selected in a way that will create it. The prepared fig plate will be left at approximately +4 °C for about 30 minutes. It is rested. Cold resting allows the fig mass to firm up and become plate-like. This allows it to better preserve its shape. At this stage, the fig plate It is not frozen; it is then spread with hazelnut cream and subsequently wrapped. It retains its flexibility, making it suitable for the process. After chilling, one surface of the fig plate is coated with hazelnut cream. It is coated. In the preferred application, hazelnut cream makes approximately 30% by weight. Contains hazelnuts. Hazelnut cream produced from hazelnuts grown in the Ordu region. While it is a preferable option, the invention is not limited to a specific geographical origin. Hazelnut the cream should be as even as possible on the surface of the fig plate that will be involved in the wrapping process. It spreads out to form a uniform layer. The fig plate covered with hazelnut cream is baked at approximately +4 °C for about 15 minutes. It is left to stand for a few minutes. During this waiting period, the hazelnut cream is spread over the fig layer. This ensures adhesion and reduces slippage between the two layers. Holding time. The hazelnut cream does not completely harden by the end of the specified time, the walnuts It retains its consistency, allowing for placement and pressing. Walnuts are sourced fresh, dried, and the thin membrane covering the walnut kernel is removed. It is cleaned as much as possible. Preferably, small items with their integrity preserved. Dimensional butterfly-shaped walnuts are used. The walnuts are placed on a layer of hazelnut cream. They are arranged at intervals of approximately 2 cm and lightly coated in hazelnut cream. They are pressed down. This reduces the displacement of the walnuts during wrapping. and when the roll is cut crosswise, the walnuts are found in successive slices. is being facilitated. 6 The ice cream used as the center filling is goat milk-based and has a thick consistency. It is ice cream. The preferred method is Kahramanmaraş style, firm and... Goat milk ice cream with a sliceable consistency is used. Goat milk based. ice cream, rolled over layers of prepared figs, hazelnut cream and walnuts. It is positioned so that it extends in the longitudinal direction. After the ice cream body is placed, the fig plate, the hazelnut cream on top, and The walnuts are wrapped around the ice cream shell. The wrapping process involves figs. The first layer will form the outer surface of the product; the hazelnut cream layer will be made of figs. will remain on the inside of the layer; walnuts with hazelnut cream and ice cream body It is carried out in such a way that it will be located between the opposite edges of the plate. The roll structure is completed by joining or stacking the pieces on top of each other. In one example application, the resulting roll is approximately 7 cm in diameter and approximately 12 cm long. It is of a certain length. These measurements are not mandatory and depend on the portion size used. It can be changed according to the service method. However, the cross-sectional dimensions of the roll, a central ice cream body surrounded by figs, hazelnut cream, and walnuts. The regions are selected in such a way as to allow them to be found together in each segment. The rolled product is placed in a freezer at approximately -18 °C for about three months. It is left to stand for an hour. During this freezing stage, the ice cream body in the center... The surrounding layers harden together, and the product will retain its shape during cutting. It reaches the desired consistency. After the freezing process, the roll is removed from the freezer. It is removed and cut perpendicular to its longitudinal axis. The preferred slice thickness is approximately 2 cm. Perpendicular to the axis cut. As a result, each slice has a layer of figs around the outer edge and hazelnuts on the inside. a creamy layer, a walnut section further inside, and goat milk-based ice cream in the center. It is seen that the layered cross-section shows the product as a portion on its own on the plate. It allows for its presentation. In the example recipe, one product contains approximately 50g of goat milk-based ice cream, approximately 35g of goat milk-based ice cream. The recipe uses figs, approximately 10 g of hazelnut cream, and approximately 10 g of walnuts. The stated values ​​correspond to a total ingredient quantity of approximately 105 g. The grammages illustrate the example application; the layer sequence and the product... Proportionally according to portion size, provided that the sliceable roll structure is preserved. It can be increased or decreased accordingly. 7 During the assembly of the product, crystals are also added to the fig mass or between the layers. or no added sugar. The figs preferred are naturally sweet and Its honey-like nature provides sweetness to the outer layer. Hazelnut cream is used. The ingredients in the ice cream's own production recipes are independent of this statement, Furthermore, the absence of added sugar refers to the layered assembly stage of the product. is doing. The method described in this invention involves randomly placing pieces of figs and walnuts within the ice cream mass. Instead of a structure where the components are scattered, it shows a specific order from the outside in. A repeatable product is obtained. Controlled cold resting stages. The fig and hazelnut cream layers take shape together; spaced walnuts are placed. this involves distributing the walnuts throughout the product during cutting and consumption. It supports. INDUSTRIAL APPLICABILITY The subject matter of the invention is the product and production method; ice cream factories, pastry shops, restaurants, hotels, industrial frozen dessert production facilities and similar food establishments It is applicable in businesses. Production involves standard mixing suitable for food contact. using mincing, spreading, cooling, freezing and slicing equipment This can be done. The product can be served fresh in portioned slices. They can be packaged and sold under cold chain conditions, such as those mentioned.

Claims

1. It is a frozen food product characterized by its goat milk-based base located in the center. an ice cream body, the membrane positioned around the ice cream body cleaned butterfly-shaped walnuts, a hazelnut located on the outside of the walnut. the cream layer and the homogenized mixture that forms the outer surface of the product. made of figs, in the form of a roll containing a continuous layer of figs. It is formed and can be sliced ​​by cutting perpendicular to the longitudinal axis of the roll. It is in the structure.

2. The frozen food product mentioned in Claim 1 is characterized by the fact that the fig layer... thin-skinned, naturally sweet, partially dried on the branch, soft-textured and It consists of figs that have been homogenized.

3. The frozen food product mentioned in Claim 1 or 2, characterized by being rolled. Before being formed, the fig layer is a plate approximately 5 mm thick. It is in the form of...

4. The frozen food product mentioned in Claim 1 is characterized by its hazelnut spread. The hazelnut cream that forms the layer contains approximately 30% hazelnuts by weight. It includes.

5. The frozen food product mentioned in Claim 1 is characterized by having its membrane removed. Butterfly-shaped walnuts coated in a layer of hazelnut cream before being rolled up. The gaps should be approximately 2 cm apart.

6. The frozen food product mentioned in Claim 1 is characterized by being ice cream. its body is a goat milk-based, thick, and sliceable ice cream. It is the fact that.

7. The frozen food product mentioned in Claim 1 is characterized by containing approximately 50 g of goat meat. milk-based ice cream, approximately 35 g figs, approximately 10 g hazelnut cream and It contains approximately 10 grams of walnuts. 9 8. The frozen food product mentioned in Claim 1 is characterized by its roll form. The product should be approximately 7 cm in diameter and approximately 12 cm in length, and It should be in slices approximately 2 cm thick.

9. The frozen food product mentioned in Claim 1 or 2, its characteristic is; fig. a layer containing fig mass, without added crystal or powdered sugar It is the fact that.

10. Layered ice cream containing fig, hazelnut cream, walnut and goat milk base. It is a method for producing a sliceable frozen food product, Its characteristic feature is that the figs are small and have a soft texture after being washed and having their surface moisture reduced. being cut into pieces, the figs being passed through a meat grinder once, and Mixing until homogeneous, separating the homogeneous fig mass with a separator spreading in layers on the surface, the fig layer in a cold environment resting, spreading hazelnut cream over the rested fig layer, Leaving the fig layer and hazelnut cream together in a cold environment removes the membrane. Cleaned butterfly-shaped walnuts are placed at intervals on top of the hazelnut cream. Place it in and gently press it down, the prepared goat milk-based ice cream placement on a layered plate, around the ice cream body of the plate rolling it up, freezing the roll, and then freezing the frozen roll... It involves slicing the material by cutting it perpendicular to its longitudinal axis.

11. This is the production method mentioned in Claim 10, and its characteristic is that the figs are washed. After the process, approximately the amount of free surface water to be removed. half a day in the sun or a hygienic environment providing equivalent surface drying. It is the act of keeping it in the environment.

12. The production method mentioned in Claim 10, characterized by being divided into small parts. the figs are passed through a meat grinder once and the resulting fig mass The mixture is stirred for about an hour until it becomes homogeneous.

13. The production method mentioned in claim 10, characterized by its homogeneous mass of figs. Spreading to a thickness of approximately 5 mm and at a temperature of approximately +4 °C, approximately 30 resting for 10 minutes; after spreading the hazelnut cream, layer with figs. The hazelnut cream is left together for about 15 minutes at a temperature of approximately +4 °C. It is being kept waiting.

14. The production method mentioned in Claim 10 is characterized by having approximately 30% by weight. Using hazelnut cream containing hazelnuts and peeled butterfly-shaped Walnuts are placed on top of the hazelnut cream at intervals of approximately 2 cm. It is pressed into the cream.

15. The production method mentioned in Claim 10 is characterized by the fact that the resulting roll... It should be approximately 7 cm in diameter and approximately 12 cm in length, and the aforementioned The roll is frozen at approximately -18°C for about three hours.

16. The production method mentioned in claim 10 or 15, characterized by being frozen. slices approximately 2 cm thick, perpendicular to the longitudinal axis of the roll It is the cutting off of the hair.