Method for producing gluten-free shalgam

Abstract

The invention relates to a method for producing gluten-free shalgam (fermented black carrot beverage) from buckwheat grains that can be consumed by patients with celiac disease who must adhere to a gluten-free diet and by individuals with gluten intolerance.

Description

[0001] Method for producing gluten-free shalgam

[0002] Field of the Invention

[0003] The invention relates to a method for producing gluten-free shalgam (fermented black carrot beverage) from buckwheat grains that can be consumed by patients with celiac disease who must adhere to a gluten-free diet and by individuals with gluten intolerance

[0004] State of the Art

[0005] Shalgam, a beverage unique to our country that has a distinctive taste and is known to have beneficial effects on health, is a frequently consumed fermented drink. In the traditional production of shalgam, brown fine bulgur is commonly used. Shalgam produced by this method, with its characteristic sour and fermented flavour profile, is appreciated by consumers and takes its place on tables as a traditional beverage. However, this production method results in the presence of gluten due to the bulgur used. This constitutes a barrier to consumption for patients with celiac disease and individuals with gluten intolerance. The lack of an appropriate alternative for those who prefer a gluten-free diet and for patients with celiac disease is considered a significant shortcoming of traditional shalgam.

[0006] The prevalence of celiac disease in Tiirkiye is approximately 1%, and this rate is thought to be considerably higher when undiagnosed cases and individuals with gluten sensitivity are also considered. Patients with celiac disease must avoid all gluten-containing foods, and for these individuals the consumption of traditional shalgam is not possible. However, influenced also by healthy-living trends in recent years, gluten-free dieting has become increasingly widespread not only among patients with celiac disease but also within the general consumer population. This situation has created a need for the development of a product that is both gluten-free and enriched with functional properties.

[0007] In the state of the art, the production of alternative food products suitable for consumption by patients with celiac disease and by individuals who prefer a gluten-free diet is known. One suchexample is the production of gluten-free shalgam from Chia seeds as disclosed in patent application TR 2023 / 009544. The production method that is the subject of the invention comprises: mixing Chia flour with water in a sterile jar to form a dough and keeping it for 24 hours at 25 °C in a dark room; thereafter adding it to the flour-and-water mixture to enable fermentation and thereby obtaining a Chia sourdough starter; sorting and slicing the black carrots and turnips; adding a quantity of water to the Chia sourdough starter and Chia seeds and forming a dough; placing the obtained dough into a clean, fine cloth bag, tightly tying its mouth, and placing it at the bottom of the fermentation vessel; adding peeled, medium-thick sliced black carrots and turnips on top; adding brine prepared with 45 g of rock salt and drinking water; leaving the mixture to lactic fermentation at 25 °C for 10-15 days with the vessel closed; monitoring the fermentation by determining total acidity and pH and, when the increase in acidity ends, removing the sediment by extraction; and obtaining Chia-seed shalgam.

[0008] Buckwheat is a cereal that stands out for its high dietary fibre content, its being a source of plant protein, and antioxidant constituents such as phenolic compounds. By virtue of not containing gluten, it has the potential to appeal to a wide consumer base. In addition, with its nutrients such as magnesium, phosphorus, iron, and B vitamins, buckwheat increases the nutritional value of shalgam, thereby making it a functional beverage. Moreover, the dietary fibre contained in buckwheat exerts a prebiotic effect and supports gut health, and together with the starter cultures used during fermentation, the development of probiotic microorganisms is promoted, thereby enhancing the functional effect of the product. This combination contributes to the balancing of the intestinal microbiota and provides beneficial effects on the digestive system.

[0009] When the alternatives in the state of the art suitable for consumption by patients with celiac disease and individuals who prefer a gluten-free diet are examined, a need has arisen to realize a production method for an innovative and gluten-free shalgam that is close to the beloved flavour profile of traditional shalgam while differentiating itself through the functional and nutritional contributions provided by buckwheat.

[0010] Consequently, owing to the drawbacks and deficiencies described above, a need has arisen for innovation in the relevant technical field.Object of the Invention

[0011] The present invention relates to a method for producing gluten-free shalgam that meets the requirements described above, eliminates all disadvantages, and provides certain additional advantages.

[0012] The object of the invention is to produce gluten-free shalgam from buckwheat grains that can be consumed by patients with celiac disease who must follow a gluten-free diet and by individuals with gluten intolerance.

[0013] The object of the invention is to realize a production method for an innovative and gluten-free shalgam that is close to the beloved flavour profile of traditional shalgam while differentiating itself through the functional and nutritional contributions provided by buckwheat.

[0014] The object of the invention is to impart probiotic properties to shalgam by means of the starter cultures used during fermentation, in addition to the prebiotic fibres and functional constituents possessed by buckwheat.

[0015] The object of the invention is to provide a nutritious and palatable beverage to patients with celiac disease and consumers with gluten intolerance.

[0016] For achieving the purposes described above, the invention is a method for producing gluten-free shalgam from buckwheat grains that can be consumed by patients with celiac disease who must follow a gluten-free diet and by individuals with gluten intolerance, characterized in that it comprises the following process steps:

[0017] - charging rock salt and 50-75% of the total water into the fermentation tank and mixing at room temperature until a homogeneous mixture is obtained,

[0018] - adding the black carrots onto the obtained saline solution,- for preparing the setik (a buckwheat-based fine-grain cereal preparation; traditionally finely milled bulgur): taking the buckwheat grains into a separate vessel and mixing until they completely absorb water added at a one-to-one ratio,

[0019] - filling the resulting setik into porous cloth bags and tightly closing their mouths,

[0020] - adding the prepared setik into the fermentation tank,

[0021] - adding the starter culture into the fermentation tank and filling with the remaining water to bring the tank to 100% capacity,

[0022] - closing the tank lid and leaving it to the fermentation process,

[0023] - upon completion of fermentation, performing pomace removal (carrots and setik).

[0024] The structural and characteristic features of the invention, as well as all its advantages, will be understood more clearly from the detailed description given below, and therefore the evaluation should be carried out with this detailed description taken into consideration.

[0025] Figures Helping to Understand the Invention

[0026] Figure 1: Process flow diagram of the production method according to the invention.

[0027] Detailed Description of the Invention

[0028] In this detailed description, the method for producing gluten-free shalgam is set forth solely for the purpose of better understanding the subject and without any limiting effect. The invention relates to gluten-free shalgam and the associated production method from buckwheat grains that can be consumed by patients with celiac disease who must follow a gluten-free diet and by individuals with gluten intolerance. The feature of the invention is the development of a novel setik form prepared by using buckwheat grains in place of brown fine bulgur, which is the gluten source in shalgam production. In addition, beyond the prebiotic fibres and functional constituents possessed by buckwheat, probiotic properties are imparted to shalgam through the starter cultures used during the fermentation process.

[0029] The composition o f the shalgam according to the invention:Ingredient Preferred amount by weight (%)

[0030] Water 80-88.49

[0031] Rock salt 1-2

[0032] Black carrot 10-20

[0033] Buckwheat 0.5-1

[0034] Starter culture 0.01-0.05

[0035]

[0036] Within the scope of the invention, a raw-material change was first carried out and the setik was prepared by using gluten-free buckwheat grains instead of traditional brown fine bulgur. In this way, the risk arising from gluten is eliminated and the product has been made naturally gluten-free. Since buckwheat is naturally rich in functional components such as dietary fibre, flavonoids, and phenolic compounds, unlike traditional shalgam the product has been positioned not merely as a beverage but as a functional beverage. By virtue of this feature, the product can appeal to consumers seeking healthy living and functional foods.

[0037] Buckwheat’s distinctive aroma has been harmonized with the lactic acid character that emerges through fermentation, thereby yielding a new aroma profile that both preserves the accustomed taste of shalgam and offers a slightly different flavour. This aroma balance has been achieved particularly using buckwheat in grain form. The use of buckwheat in grain form has provided advantages both in maintaining microbial activity in balance and in ensuring a more stable and repeatable fermentation process in each batch production. This has also facilitated quality control processes in production.

[0038] With the invention, not only has the production of gluten-free shalgam been achieved, but an innovative production model has also been presented that confers functional value, renders the production processes controllable, and offers a different taste experience.The method for producing the gluten-free shalgam according to the invention comprises the following process steps:

[0039] - charging rock salt and 50-75% of the total water into the fermentation tank and mixing at room temperature until a homogeneous mixture is obtained,

[0040] - adding the black carrots onto the obtained saline solution,

[0041] - for preparing the setik: taking the buckwheat grains into a separate vessel and mixing until they completely absorb water added at a one-to-one ratio,

[0042] - filling the resulting setik into porous cloth bags and tightly closing their mouths,

[0043] - adding the prepared setik into the fermentation tank,

[0044] - adding the starter culture into the fermentation tank and filling with the remaining water to bring the tank to 100% capacity,

[0045] - closing the tank lid and leaving it to the fermentation process,

[0046] - upon completion of fermentation, performing pomace removal (carrots and setik).

[0047] In the production method according to the invention, the setik preparation process takes approximately 1 hour per tank. The fermentation process continues for an average of 2 weeks. During this period, physical, sensory, chemical, and microbiological analyses are performed once a week, and recirculation of the shalgam is carried out. At the end of the second week, the same analyses are repeated, and recirculation is performed again. When the laboratory analysis results obtained are found to comply with the parameters in the TSE standard, pomace removal (carrots and setik) is performed, thereby completing the fermentation process. Table 1 sets out the chemical and physical properties of shalgam that meet the TSE standard.

[0048] Table 1: Chemical and physical properties of shalgam meeting the TSE standard

[0049] Specification Value

[0050] Total soluble solids, %(m / m), min 2.8

[0051] Titratable acidity (as lactic acid), g / L, min 6.0

[0052]

[0053] pH, max 3.8

[0054] Lactic acid, g / L, min 4.5

[0055] Volatile acidity (as acetic acid), g / L, max 1.0

[0056] Salt, %(m / m), max 1.7

[0057] Ash, %(m / m), max 2.0

[0058] Benzoic acid, mg / L, max 200

[0059] Insoluble ash in 10% HC1, %(m / m), max 0.1

[0060] Artificial colorant Must be absent

[0061] Colour, at pH 1.0 Red purple

[0062] Colour, at pH 7.0 Gray

[0063]

[0064] The starter cultures used in the production method according to the invention are microorganisms belonging to the group of lactic acid bacteria (LAB). These produce lactic acid during the fermentation process, thereby forming the characteristic sour taste and aroma of shalgam, providing microbial stability, and increasing product safety. In a preferred embodiment of the invention, the starter cultures used are an individual one or combinations selected from Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus reuteri.

[0065] Within the scope of the invention, shalgam was set up by using buckwheat in place of brown fine bulgur, and the resulting product has:

[0066] - acquired a distinctive, pleasant, and balanced aroma,

[0067] - been found successful in terms of acidity development and fermented taste, and

[0068] - offered a different and innovative flavour, with a slight characteristic note arising from the natural constituents of buckwheat.

Claims

CLAIMS1. The invention is a method for producing gluten-free shalgam from buckwheat grains that can be consumed by patients with celiac disease who must follow a gluten-free diet and by individuals with gluten intolerance, characterized in that it comprises the following process steps:- charging rock salt and 50-75% of the total water into the fermentation tank and mixing at room temperature until a homogeneous mixture is obtained;- adding the black carrots onto the obtained saline solution;- for preparing the setik, taking the buckwheat grains into a separate vessel and mixing until they completely absorb water added at a one-to-one ratio;- filling the resulting setik into porous cloth bags and tightly closing their mouths;- adding the prepared setik into the fermentation tank;- adding the starter culture into the fermentation tank and filling with the remaining water to bring the tank to 100% capacity”- closing the tank lid and leaving it to the fermentation process; and- upon completion of fermentation, performing pomace removal (carrots and setik).

2. The production method according to claim 1, characterized in that it comprises water in an amount of from 80 to 88.49% by weight, rock salt from 1 to 2% by weight, black carrot from 10 to 20% by weight, buckwheat from 0.5 to 1% by weight, and starter culture from 0.01 to 0.05% by weight.

3. The production method according to any one of the preceding claims, characterized in that the fermentation period is 2 weeks.

4. The production method according to any one of the preceding claims, characterized in that the starter culture is an individual one or a combination selected from Lactobacillusplantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus reuteri.

Images