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Title:
BITTER ALMOND COOKIE WITH DOUBLE ROASTED WALNUT / PEANUT / PISTACHIO / HAZELNUT / ALMOND AND PRODUCTION METHOD
Document Type and Number:
WIPO Patent Application WO/2015/102545
Kind Code:
A1
Abstract:
This invention is related to bitter almond cookies to be consumed in the food industry and especially it concerns bitter almond cookie with double roasted walnut, peanut, pistachio and hazelnut (excluded raw hazelnut) production method that provides a different taste from the classical bitter almond cookie. The invention is the bitter almond cookie that contains at least one of the raw and double roasted walnut, hazelnut, peanut, pistachio and almond. Its speciality is that it contains raw and double roasted nuts flour which basically flavours the product, lemon which prevents the product from going sugary, vinegar which provides a tangy flavour, fresh fruit puree which has aroma and vitamins and / or dried fruit pieces, besides egg white and sugar.

Inventors:
BOSTAN, Muhammet (Gundogdu Hamidiye Mah. Sose Ustu Kume, Evleri 21/21 Gundogdu/Merkez/Rize, TR)
Application Number:
TR2014/000025
Publication Date:
July 09, 2015
Filing Date:
February 03, 2014
Export Citation:
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Assignee:
BOSTAN, Muhammet (Gundogdu Hamidiye Mah. Sose Ustu Kume, Evleri 21/21 Gundogdu/Merkez/Rize, TR)
International Classes:
A23L25/00; A21D13/08
Foreign References:
GB2448497A2008-10-22
FR2591859A11987-06-26
Other References:
DATABASE GNPD [online] MINTEL; November 2003 (2003-11-01), "Macarons Roses Sweets", XP002730507, Database accession no. 240029
DATABASE GNPD [online] MINTEL; September 2013 (2013-09-01), "Almond Cranberry Dimples", XP002730508, Database accession no. 2170270
DATABASE GNPD [online] MINTEL; January 2012 (2012-01-01), "Almond Biscuits with Orange", XP002730509, Database accession no. 1706608
DATABASE GNPD [online] MINTEL; November 2013 (2013-11-01), "Amaretti Biscuits", XP002730510, Database accession no. 2241266
DATABASE GNPD [online] MINTEL; August 2005 (2005-08-01), "Amaretti Biscuits", XP002730511, Database accession no. 393893
DATABASE GNPD [online] MINTEL; March 2011 (2011-03-01), "Hazelnut Cookies", XP002730512, Database accession no. 1522189
DATABASE GNPD [online] MINTEL; July 2011 (2011-07-01), "Amaretti Bitter Almond Cookies with Hazelnuts", XP002730513, Database accession no. 1582171
DATABASE GNPD [online] MINTEL; September 2011 (2011-09-01), "Sakutto Macarons", XP002730514, Database accession no. 1625751
HUBER H: "Macaroons and similar confectionery within a European framework. (translated) TIOL- Makronen und artverwandte Gebaecke im europaeischen Raum.", ZUCKER- UND SUESSWARENWIRTSCHAFT 1993 FIB-AKAD. FUER BAECKER & KONDITOREN, INGELHEIM, GERMANY, vol. 46, no. 9, September 1993 (1993-09-01), pages 420, XP009180446
DATABASE GNPD [online] MINTEL; March 2012 (2012-03-01), "Almond Macaron Assortment", XP002730515, Database accession no. 1747078
None
Attorney, Agent or Firm:
AYDIN, Ibrahim (Sakarya Patent Kalite Ve Danismanlik, Tic.LTD.STI.Adnan Menderes Cd. No:2 Ozcan Ishani Kat:, Daire:7 Adapazari/Sakarya, 54100, TR)
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Claims:
CLAIMS

1- The invention is the bitter almond cookie that contains at least one of the raw and double roasted walnut, hazelnut, peanut, pistachio and almond. Its speciality is that it contains raw and double roasted nuts flour which basically flavours the product, lemon which prevents the product from going sugary, vinegar which provides a tangy flavour, fresh fruit puree which has aroma and vitamins and / or dried fruit pieces, besides egg white and sugar.

2- It is a bitter almond cookie that corresponds to the claim 1 and its speciality is that the nuts flour, mentioned before, contains the raw and double roasted flour of walnut, hazelnut, peanut, pistachio, almond etc. from 01 to 03.

3- It is an bitter almond cookie that corresponds to the claim 1 and its speciality is that the fresh fruit puree, mentioned before, contains the puree of blueberry, raspberry, strawberry, cherry, fig, grape, apricot, banana, blackberry, and so on.

4- It is a bitter almond cookie that corresponds to the claim 1 and its speciality is that the dried fruit pieces, mentioned before, contains the pieces of orange peel, lemon peel, apricot, fig, grape, carob, date and so on.

5- It is a bitter almond cookie that corresponds to the claim 1 and its speciality is that it contains at least one of the followings as flavourer optionally: 5-50 gr lemon zest, orange zest, grated mandarin, coffee, cappuccino, instant coffee, cocoa, chocolate, cinnamon, chocolate and so on.

6- It is an bitter almond cookie that corresponds to the claims above and its speciality is that it contains 15-20 % raw and double roasted nuts flour in weight, 12-14 % egg white in weight, 35-40 % sugar in weight, 0,25-0,40 % lemon or vinegar in weight, 24-35 % fruit puree and / or dried fruit pieces in weight and optionally 0,4-0,6 % flavourer in weight.

7- It is an bitter almond cookie production method that corresponds to the claims above and its speciality is that it follows the steps below:

- Raw and double roasted nuts flour, egg white and sugar are stirred together;

- The mixture is boiled for 90 minutes until it heats to 95°C,

- After the lemon juice is stirred, it is boiled for 5 minutes more,

- Optionally and according to the other variety, property and consistency of the other products to be added to the pastry, the heat is arranged between 30°C and 95°C and the mixture is stirred, - Optionally, lemon zest, orange zest, grated mandarin, coffee, cappuccino, instant coffee, cocoa, chocolate, cinnamon, chocolate etc. are added,

- Fresh fruit mixed by a blender is boiled on the stove until it is boiled down,

- The fresh fruit boiled down is cooked by adding sugar at a low heat (in the form of newly mashed potatoes) until the consistency is reached,

- When the consistency is reached, the heat is turned off and it is left to cool,

- The pastry that is left to cool and the fruit puree that is prepared separately are mixed,

- Without waiting, mixed ingredients that will form averagely 12 gr bitter almond cookies are poured onto the paper and put into the oven,

- The product is cooked for 3-6 minutes at 110-130 °C in order that the dough can spread in the oven, it is cooked for 4-6 minutes at 120-140 °C in order that the puffed dough can crack, and it is cooked for 5-10 minutes at 140-145 °C, depending on the type of the product, in order that it is cooked enough,

- Cookies that are removed from the oven and cooled are turned upside down and their backs are sponged, they are removed from the paper and are made ready for consumption by doubling.

Description:
DESCRIPTION

BITTER ALMOND COOKIE WITH DOUBLE ROASTED WALNUT / PEANUT / PISTACHIO / HAZELNUT / ALMOND

AND PRODUCTION METHOD

TECHNICAL FIELD

This invention is related to bitter almond cookies to be consumed in the food industry and especially it concerns bitter almond cookie with double roasted walnut, peanut, pistachio and hazelnut (excluded raw hazelnut) production method that provides a different taste from the classical bitter almond cookie.

KNOWN STATE OF THE TECHNIQUE

In our day, bitter almond cookie is a traditional Turkish cookie. It is made with egg white, sugar and almond. According to the traditional recipe, a bitter almond is put on the cookie and the name comes from it. Since bitter almond cannot be obtained sometimes, raw hazelnut or almond essence is used instead of it. Those cookies have a hard and dense nature.

Currently, 3 egg whites, 1 cup powdered sugar, 2 cups almond flour and 1 tablespoon rice flour are mixed by mixer, poured into little molds, baked in 160 °C heated oven for 15-20 minutes until they are lightly browned and thus, production process is completed.

Bitter almond cookies are not consumed by a particular group or the consumption takes place between a relatively small number of people because of the dense nature and the taste of the current bitter almond cookies.

In order to ensure the widespread consumption of the bitter almond cookies, bringing a new flavour and taste to the cookies is required and this requirement is the starting point of our innovation.

AIMS OF THE INVENTION

the invention aims to present both different flavours and a similar taste of the bitter almond cookie in' which it contains the naturally added almond, walnut, peanut, hazelnut, pistachio, strawberry, cherry and seasonal fruits and vitamins beneficial to the body in terms of human health.

The importance of the innovation comes out when it is considered that the children, especially the ones growing up, cannot take some of the vitamins enough because of their eating habits. SHORT EXPLANATION FOR THE INNOVATION

The ingredients to be used for the innovation and their benefits:

1- Egg White: It provides that sugar, rice and hazelnut meal combine together and it helps the product rise during baking.

2- Hazelnut Meal, Sugar: They are the main ingredients that flavour the cookie.

3- Lemon juice: It is one of the main ingredients that prevents the cookie from going sugary.

4- Double Roasted and Ground Walnut: It is one of the ingredients containing vitamins

A, Bl, B2, B3, B6, C, D, E, P and that flavours the bitter almond cookie. It can be both stirred into the product singly; and it can be used with the fruits.

5- Double Roasted and Ground Hazelnut: It is one of the ingredients that flavours the product and contains the vitamins A, B, C, P and iron. It can be both stirred into the product singly; and it can be used with the fruits.

6- Double Roasted and Ground Almond: It is one of the ingredients that flavours the product and contains the vitamins A, B, C and E and calcium, phosphorus, zinc, iron, magnesium and potassium. It can be both stirred into the product singly; and it can be used with the fruits.

7- Double Roasted and Ground Peanut: It is one of the ingredients that flavours the product and contains the vitamins Bl, B2, B8 and E and phosphorus. It can be both stirred into the product singly; and it can be used with the fruits.

8- Double Roasted and Ground Pistachio: It is one of the ingredients that flavours the product and contains the vitamins B, C and E. It can be both stirred into the product singly; and it can be used with the fruits.

9- Strawberry Puree: It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives its aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins

B, C and K, phosphorus and iron.

10- Orange Peel: It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives the aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins B, C and potassium, calcium and magnesium. 11- Lemon Peel: It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives the aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins A, B and C.

12- Ground Carob: It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives the aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins

A, B and E and potassium, calcium and phosphorus.

13- Raisin Puree: It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives the aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins

B, C and E and potassium, calcium, magnesium, sodium, phosphorus, iron and sulphur.

14- Dried Apricot Puree: It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives the aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins

A, B6 and C and calcium, iron, magnesium, phosphorus, potassium and sodium.

15- Dried Fig Puree: It is stirred into the product with one of the above mentioned main ingredients (almond, walnut, peanut, hazelnut, pistachio) and it gives the aroma to the product as well as letting its vitamins penetrate into the product. It contains the vitamins A, Bl and B2 and iron, calcium, phosphorus, magnesium and potassium.

SHORT EXPLANATION FOR THE INVENTION

Defined process steps for the production of the bitter almond cookie that contains at least one of the double roasted walnut, hazelnut, peanut, pistachio and almond at the rates specified in the following table are as follows;

Sugar 16-25 35-40

Lemon / Vinegar 0,1-0,3 0,25-0,40

Fresh Fruit /Dried Fruit 10-25 24-35

Flavourer 0,4-0,6 0,5-5

- One of the 8-12 kg raw or double roasted walnut, hazelnut, peanut, pistachio or almond flour from 01 to 03 is stirred with 6-10 kg egg white and 16 kg sugar.

- The mixture is boiled in the oven for 90 minutes until it heats to 95 °C.

- Optionally and according to the variety, property and consistency of the other products that will be stirred into the pastry, the temperature is arranged between 30°C and 95°C and the mixture is stirred,

- Optionally, lemon zest, orange zest, grated mandarin, coffee, cappuccino, instant coffee, cocoa, chocolate, cinnamon, chocolate etc. are added;

For the one with lemon; 200-500 gr lemon puree

For the one with orange; 200-500 gr orange puree

For the one with coffee; 5-50 gr coffee

For the one with instant coffee; 5-50 gr instant coffee

For the one with mandarin; 5-50 gr grated mandarin

For the one with cappuccino; 5-50 gr cappuccino

For the one with cinnamon; 5-50 gr cinnamon or grated cinnamon.

For the one with chocolate; 20-150 gr bitter or milk chocolate

For the one with cocoa; 20-100 gr cocoa.

- Fresh fruit mixed by a blender is boiled on the stove until it is boiled down,

- The fresh fruit boiled down is cooked by adding sugar at a low heat (in the form of newly mashed potatoes) until the consistency is reached,

- When the consistency is reached, the heat is turned off and it is left to cool,

- The pastry that is left to cool and the fruit puree that is prepared separately are mixed,

- Without waiting, mixed ingredients that will form averagely 12 gr bitter almond cookies are poured onto the paper and they are put into the oven,

- The product is cooked for 3-6 minutes at 110-130°C in order that the dough can spread in the oven, it is cooked for 4-6 minutes at 120-140°C in order that the puffed dough can crack, and it is cooked for 5-10 minutes at 140-145°C, depending on the type of the product, in order that it is cooked enough, - Cookies that are removed from the oven and cooled are turned upside down and their backs are sponged, they are removed from the paper or silpat and are made ready for consumption by doubling.