Rose soup

Description

[0001] ROSE SOUP

[0002] TECHNICAL FIELD

[0003] The invention is related to rose soup, which is produced using rose products, in the category of drinkable hot products included in the food and beverage industry.

[0004] PRIOR ART

[0005] In existing rose soup recipes created using known techniques, rose petals lose their color, smell, taste, and effectiveness in the soup due to heat. Additionally, it has been observed that the rose leaves a bitter taste in the soup due to heat, which is a disadvantage.

[0006] PURPOSE OF THE INVENTION

[0007] The objective of the invention is: to make rose petals heat-resistant, prevent their structure and appearance from deteriorating, enable them to be stored for a long time, and allow them to be used without losing their properties when needed, by processing them with sugar and citric acid and letting them rest.

[0008] Another objective of the invention is to eliminate the disadvantageous situation in the known state of the art by ensuring that the rose ferment within the invention does not lose the color, taste, smell, and brightness of the rose petals in the soup.

[0009] Another objective of the invention is to obtain a new product by pre-processing rose petals and using them in soup.

[0010] DETAILED DESCRIPTION OF THE INVENTION

[0011] The invention relates to a rose soup made using rose petals, barley flour, rose vinegar, grated nutmeg, beetroot juice, and turmeric. The following steps are applied in order to prepare the soup that is the subject of the invention:

[0012] - Fermentation,

[0013] - Increasing the rose aroma,

[0014] - Increasing the sweetness ratio,

[0015] - Giving the soup a rose color,

[0016] - Keeping gluten levels low, Preventing the negative effects of rose aroma on the digestive system .

[0017] In the fermentation step; rose petals are rubbed with sugar and lemon salt in order. Then, it is left to stand for a while. This process ensures that the rose petal does not lose its color, taste, smell and shine.

[0018] In the step of increasing the rose aroma; rose vinegar is added to make the rose yeast aroma more pronounced in the soup. In revealing the technical effect of the invention, the fermentation step mentioned above and the process of increasing the rose aroma mentioned in this section are of great importance.

[0019] In order to increase the sweetness of the soup which is the subject of the invention, grated nutmeg which has a pleasant smell and a high sweetness rate was added into the soup.

[0020] In the step of giving the soup a rose color, beet juice was added to make the soup reflect the rose color better and to increase its nutritional values.

[0021] In order to keep the gluten level of the invention low, barley flour, which has a lower gluten content than other grains, is added.

[0022] When making rose soup roux to prevent the negative effects of rose aroma on the digestive system, it was observed that when fermented rose petals and milk were used together, there was excessive liquefaction in the digestive structure of the human body, therefore, using fermented yoghurt prevented the negative effects on the digestive system.

[0023] The recipe for the rose soup that is the subject of the invention is as follows:

[0024] - Rose petal (fermented) (60 gr )

[0025] - Rose Vinegar (20 ml)

[0026] - Beetroot juice (100 ml)

[0027] - Grated Nutmeg (5 gr )

[0028] - Black peppercorns (12 gr )

[0029] - Turmeric (4 gr )

[0030] - Barley flour (100 gr )

[0031] - Rose water (15 ml)

[0032] - Pouch yogurt (150 gr )

[0033] - Egg Yolk (two pieces)

[0034] - Salt (25 gr ) - Water (3 It)

[0035] Fermentation: In order for the rose petal to retain its flavor and scent and to remove the bitterness that will occur when the petal comes into contact with heat, it is rubbed with sugar and at the same time, the rose petal is rubbed again with lemon salt to preserve the brightness and color of the petal. The rose petal that has undergone these processes is rested in fridge at +4 °C for at least three days .

[0036] The roux of the soup is prepared to keep the gluten level low and to prevent the negative effects of the rose aroma on the digestive system. To do this, 100 grams of barley flour, two egg yolks, 150 grams of yogurt, 15 ml of rose water, 0.5 liters of water at 16-18 degrees are added to a bowl and mixed with a whisk and made smooth.

[0037] To increase the sweetness, 2.5 liters of water is boiled in a separate container. The prepared roux is slowly added to the hot water that has reached the boiling point by stirring it with a wire whisk. After this process is completed, the stove is turned down to prevent the black pepper from burning and giving a bad taste and to maximize the spice flavor, 12 grams of black peppercorns are added. The reason for using black peppercorns is that they can be taken from the soup while straining the soup so as not to increase the bitterness of the soup. For this reason, black pepper powder is not used. 5 grams of grated nutmeg, 100 ml of beet juice, 4 grams of turmeric (used after dissolving it with water so that it does not clump in the soup), 25 grams of salt are added, mixed and left to boil for 5 minutes on low heat. Finally, the soup is strained with a strainer and made ready to serve.

Claims

CLAIMS1 . A rose soup characterized by comprising rose petals, rose vinegar, rose water, nutmeg, beet juice and barley flour, which are fermented by rubbing with sugar and lemon salt.

2. A method of preparing rose soup characterized by comprising the steps below;- Rubbing the rose petal with sugar to prevent it from losing its flavor and scent and to remove the bitterness that will occur when the petal comes into contact with heat,- Rubbing the rose leaf with lemon salt again to preserve the shine and color of the leaf,- Resting rose petals processed in this manner for at least three days in refrigerators at +4°C,- To keep the gluten level low and prevent the negative effects of the rose aroma on the digestive system, add barley flour, egg yolk, yogurt, rose water and water to a bowl and mix with a whisk until smooth.- To increase the sweetness level, boil water in a separate container and add the roux prepared in the previous step into the hot water that has reached the boiling point, while stirring slowly.- To prevent the black pepper from burning and giving a bad taste and to maximize the spice flavor, reduce the heat and add black peppercorns into the mixture.- Add grated nutmeg, beetroot juice, turmeric, salt and mix and leave to boil on low heat,- Filtering with the help of a strainer and made ready for service.

3. The method of preparing rose soup according to claim 1 characterized by the amount of barley flour being 100 gr .

4. The method of preparing rose soup according to claim 1 characterized by the amount of egg yolks being two.

5. The method of preparing rose soup according to claim 1 characterized by the amount of pouch yoghurt being 150 grams.

6. The method of preparing rose soup according to claim 1 characterized by the amount of rose water being 15 ml.

7. The method of preparing rose soup in accordance with claim 1 , and is characterized by the amount of water being 0.5 liters and the temperature being 16-18 degrees.

8. The method of preparing rose soup according to claim 1 , and is characterized by the amount of water boiled in a separate container being 2.5 liters.

9. The method of preparing rose soup according to claim 1 , and is characterized by the amount of grated nutmeg being 5 grams.

10. The method of preparing rose soup according to claim 1 , and is characterized by the amount of beet juice being 100ml.

11. The method of preparing rose soup in accordance with claim 1 , and is characterized by the amount of turmeric being 4 gr.

12. The method of preparing rose soup according to claim 1 , and is characterized by the amount of salt being 25 gr .

13. The method of preparing rose soup according to claim 1 , and is characterized by the boiling time being 5 minutes.