Technical Field of the Invention

The invention relates to chips containing yogurt, peeled wheat, mustard seed powder, thyme, tomato and salt and its production method.

State of the Art of the Invention (Prior Art)

Potato chips are one of the fast moving consumer goods with a high market share in the ready-to-eat food industry. As alternatives to potato chips, many products such as tarhana chips, com chips, phyllo chips, fish chips and legume chips have been produced and released with different content and production methods in recent years. In order for chips to be healthy products, they must be produced with the right production method and must not contain additives harmful to health. Industrial chips can be harmful to health due to the additives they contain and the production method. Consumption of these products increases the risk of getting diseases such as obesity, cancer, and liver diseases.

Natural and healthy product consumption has recently been given importance in the food industry for this reason. The consumer does not compromise on the original taste and color harmony while turning to healthy products that they know the content of. Healthy snacks have gained importance and the harmful products consumed in the snack category have been replaced by natural and nutritious snacks in this context.

Mustard seed is often used as a spice and is known as an inexpensive source of antimicrobial agents for bacterial infections. Brassica nigra , i.e. black mustard seeds, has important medical uses for rheumatism and joint pains, liver and spleen stiffness, throat tumors and as laxatives as well as its use as a food flavor ingredient. Sinapis alba L. yellow mustard, on the other hand, has appetizing, anti-tumor, antiviral and analgesic activities and is also used as a expectorant, stimulant and antimicrobial, which is useful for digestive and respiratory disorders. Brief Description and Objects of the Invention

Present invention relates to tarhana chips and its production method which meets the aforementioned needs, eliminates all the disadvantages and provides some additional advantages.

The object of the invention is to create an alternative that can be easily consumed on a daily basis that is beneficial to health with high nutritional values. By adding mustard seed powder besides the high nutrients of tarhana chips, their health-promoting and disease-preventing effects are observed.

Uniform nutrition and industrialized foods are common in the world. Mustard seed is a plant produced in different countries in the world. Adding mustard seed to tarhana, a local product, can increase its beneficial effects and contribute to the worldwide recognition of tarhana. It is thought that adding mustard seed powder with high antioxidant content to tarhana chips will contribute to the increasing health problems in the urbanizing society in the invention.

Chips according to the invention also saves time by selling these in ready-made packages that provide ease of consumption.

Detailed Description of the Invention

Tarhana chips and its production method according to the invention are disclosed only for clarifying the subject matter in a manner such that it creates no limiting effect in this detailed description.

Tarhana chips according to the invention contain yogurt in the range of 50-60% by weight, preferably 57% by weight; peeled wheat in the range of 20-30% by weight, preferably 28.5% by weight; mustard seed powder in the range of 0.08-0.15% by weight, preferably 0.1% by weight; salt in the range of 1-3% by weight, preferably 2.85% by weight; thyme in the range of 0.03-0.08% by weight, preferably 0.05% by weight; dry tomatoes in the range of 8-12% by weight, preferably 11.5% by weight. Peeled wheat is preferred in the production of tarhana chips. The use of peeled wheat helps tarhana dough (a mixture of baked peeled wheat and yogurt with dough consistency is obtained) to get consistency more easily. When wheat is crushed, its flavor becomes evident because its shell is separated. Wheat is rich in iron, zinc, vitamin A, E and B group vitamins. It is effective in relieving constipation thanks to its fiber content. It also provides benefits in the protection of heart health.

Tarhana chips are obtained by cooking the peeled wheat like rice and mixing it with yogurt and drying it. Yogurt and peeled wheat in the product form the basis of tarhana. Added mustard powder, salt, thyme and tomato are the products that give flavor to the tarhana’ s content. The mustard’s bitter taste is balanced by adding tomatoes.

Mustard seed powder can be the powder of black or yellow mustard seed.

Cow yogurt was preferred as yogurt in the invention. However, soy, goat or sheep yogurt can also be used instead of cow yogurt.

The main ingredients of the chips according to the invention are cow yogurt and peeled wheat. Mustard seed is very useful for human health due to its antimicrobial and antioxidant properties. It is effective in preventing rheumatism and joint pains, vascular occlusion, liver and spleen stiffness and throat tumors. In addition, it adds flavor to the mixture in balanced use. Tomato and thyme are beneficial in balancing the taste of black mustard seeds. Their use is optional. Water and salt are used in the cooking of peeled wheat.

The production method of chips according to the invention generally comprises the steps of cooking, grinding, kneading and drying.

The production method of chips according to the invention comprises the following steps; a) Mixing peeled wheat in the range of 20-30% by weight with salt and water and cooking at 80-100° C for 6-7 hours, b) Mixing yogurt in the range of 50-60% by weight in peeled wheat at room temperature, c) Waiting, resting and cooling the peeled wheat-yogurt mixture, d) Pulverizing mustard seeds by grinding, e) Adding the ground mustard seeds in step d to the mixture in step c and kneading the mixture, f) Laying the mixture and drying it at 30-40° C for 8-10 hours in the sun, g) Turning the chips upside down while they are semi-dry and keeping them in the sun for 8- 10 hours again.

The production method of chips according to the invention is primarily the mixing peeled wheat in the amount of 20-30% by weight, water and salt together and cooking at 80-100°C for about 6-7 hours. The ratio of peeled wheatwater is 1:3 by mass. Water addition should be made as long as water loss occurs with evaporation. Cooked peeled wheat is kept up to 25- 35°C. Yogurt in the range of 50-60% by weight is mixed in peeled wheat at room temperature. After this process, the peeled wheat-yogurt mixture is kept and rested and cooled.

The mustard seeds are pulverized by grinding. These processes are performed at room temperature and normal air pressure (1013-1050 mb). Yogurt is added and mixed in a ratio of 1:2 by mass, for example 20 kg of cow yogurt for 10 kg of peeled wheat and the ground mustard seed powder is added into the dough and kneaded. In addition, tomatoes and thyme are added optionally. The mixture is laid out. The laying process must be done finely in order for tarhana chips to be crispy. The mixture laid out for drying is brought to the sun and kept at 30-40° C for 8-10 hours in the sun. Tarhana chips are turned upside down and both sides are dried while drying in the sun. The chips turned upside down are again kept at 30-40° C for 8- 10 hours in the sun. Drying chips are collected and stored.