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Patent Searching and Data


Title:
A WRAP COOKING METHOD
Document Type and Number:
WIPO Patent Application WO/2019/199245
Kind Code:
A1
Abstract:
The invention is a wrap cooking method (A) comprising five different preparing steps comprising of preparing the filling ingredients of the wrap (A1), preparing the sauce which shall be added to the filling ingredients of the wrap (A2), separating the pulp and water of the sauce and using the pulp in the filling ingredients (A3), soaking the wrap in the sauce for a while in order for the sauce to penetrate to the wrap completely (A4) and heating the wrap in boiling sauce (A5).

Inventors:
KARASU, Halil Ibrahim (Goztepe Mah. Akkavak Cad. No:24 B/144/A, Goksu Evleri, Beykoz/Istanbul, TR)
Application Number:
TR2018/050159
Publication Date:
October 17, 2019
Filing Date:
April 11, 2018
Export Citation:
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Assignee:
KARASU, Halil Ibrahim (Goztepe Mah. Akkavak Cad. No:24 B/144/A, Goksu Evleri, Beykoz/Istanbul, TR)
International Classes:
A21D13/00
Foreign References:
US6177111B12001-01-23
Other References:
ROBIN, BELTLINE BAR WET BURRITO, 20 February 2017 (2017-02-20), XP055644872, Retrieved from the Internet
BEST EVER SMOTHERED WET BURRITOS RECIPE, 3 April 2018 (2018-04-03), XP055644880, Retrieved from the Internet
CINDY NEWELL: "Fabulous Wet Burritos", FABULOUS WET BURRITOS, 2 September 2015 (2015-09-02), Retrieved from the Internet
SOZ MUTFAKTA, ENCHILADAS NASIL YAPILIR?, 16 December 2016 (2016-12-16), Retrieved from the Internet
Attorney, Agent or Firm:
DESTEK PATENT, INC. (Lefkose Cad. NM Ofis Park B Blok No:36/5, Besevler, Nilüfer/Bursa, 16110, TR)
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Claims:
CLAIMS

The invention is a wrap that is cooked without frying in oil, wherein; filling ingredients comprise,

• By weight between %3 - %6 range, preferably % 5 ratio of lavash

• By weight between %10 - % 20 range, preferably % 15 ratio of kashar cheese

• By weight between % 5 - %15 range, preferably % 10 ratio of pastrami,

and the sauce which shall be added to the said filling ingredients and in which the wrap shall be soaked for a while and in which the wrap shall be boiled, comprises;

• By weight between %10 - %20 range, preferably % 15 ratio of tomato

• By weight between % 5 - %15 range, preferably %10 ratio of long green pepper

• By weight between % 2 - % 5 range, preferably % 3 ratio of salt

• By weight between % 4 - % 7 range, preferably % 5 ratio of flaked red pepper

• By weight between % 2 - % 5 range, preferably % 3 ratio of thyme

• By weight between % 2 - % 5 range, preferably % 3 ratio of garlic

• By weight between % 5 - %15range, preferably % 10 ratio of tomato paste

• By weight between % 4 - % 7 range, preferably % 5 ratio of oil

• By weight between% 12 - %18 range, preferably % 16 ratio of water.

A cooking method of wrap of the invention (A), wherein; it comprises five different preparing steps comprising of preparing the filling ingredients of the wrap (A1), preparing the sauce which shall be added to the filling ingredients of the wrap (A2), separating the pulp and water of the sauce and using the pulp in the filling ingredients (A3), soaking the wrap in the sauce for a while in order for the sauce to penetrate to the wrap completely (A4) and heating the wrap in boiling sauce (A5).

A cooking method of wrap of the invention according to Claim 2, wherein it comprises the process steps of;

Preparing the filling ingredients (A1),

• Grating the Kashar cheese and spicing and mixing the minced pastrami, Preparing the sauce which shall be added to the filling ingredients of the wrap (A2),

• Mincing tomato and long green pepper by using mixer,

• Obtaining sauce by adding salt, thyme, garlic, flaked red pepper, oil, tomato paste and water to the minced tomato and pepper,

• Boiling the obtained sauce and providing that it is integrated, Separating the pulp of the sauce from water of the sauce and using the pulp inside the filling ingredient (A3),

• Separating the pulp of the obtained sauce from water of the obtained sauce,

• Adding kashar and pastrami mixture and the pulp of the obtained sauce in defined ratios into lavash and wrapping the lavash in a wrap form,

Soaking the wrap inside the water of the sauce which is separated from the pulp and wetting the wrap for a while and providing that the sauce penetrates to the wrap (A4)

Heating the wetted wrap in the boiling sauce for 15-20 minutes and serving (A5). 4. A cooking method of wrap of the invention according to Claim 2, wherein for the products that will be sold by serial production it comprises the process steps of packing and freezing (A6) process step, after the step of separation of pulp and water of the sauce and using pulp in filling ingredient (A3).

Description:
A WRAP COOKING METHOD

Technical Field

The invention is related to providing the pachanga borek, which is one of the essential tastes of Turkish cuisine today, to the consumer by a tasteful and healthy cooking method.

Prior Art

Turkish cuisine is one of the important and very rich cuisine in the world and various and tasteful wrap types included in the cuisine obtained fame. All wraps in which the filo pastry is covered with the egg whites and are fried in oil are called pachanga. All kinds of ingredients can be included in these wraps; however, the name remains the same, as pachanga. Today, pachanga borek is one of the essential and most desired tastes of our cuisine. Historically, the meeting of this wrap type with Turkish cuisine has happened by the help of migrations which resulted in the transference of different cultures among different geographical locations. At this point, the resources show tragic Sephardi immigration which happened in 1492.“Sephardi-Sephardim” means Spain in Hebrew. The Jews, which were exiled from Spain in XV. Century, settled into Ottoman land, majorly in Salonica, Istanbul and Izmir, with the invitation of Bayezid the second. They had brought their knowledge, tradition and cuisine along with themselves.

It is possible to state under the light of the current data that pachanga borek is one of these and it is a Sephardi food. Although no information is available regarding how the dough was made and which ingredients were used at that time; according to the classic version of it which is used currently, it is made of ready to serve filo pastry by putting pastrami, soujouk/sausage, cheese, tomato and pepper into filo pastry and wrapping filo pastry and afterwards covering the filo pastry with bread dough and frying it. Each ingredient is minced in small pieces. These filling ingredients are put into filo pastry and is wrapped as done in sigara borek (spring rolls). However, its form is greater and thicker. As a last step, these wraps are fried in oil and are served hot.

Nonetheless, because it is fried in pure oil in its current cooking method, pachanga borek has a strong flavor and it can be damaging to health if consumed in great amounts.

In prior art, according to the utility model presented in document with number TR 2015/02542, the invention is a wrap which is produced of dough in food and catering sector with nutritious properties and it comprises sauce, pastrami and/or soujouk/sausage materials as ingredients. The said invention describes a different cooking method for a“su boregi” (pasta with cheese parsley filling) which has a multi-layered structure by including pastrami and soujouk/sausage in it. The said“su boregi” is cooked by a completely different technique.

There is a need to alter the currently occurring experience and to provide the pachanga borek, which is one of the essential recipes in Turkish cuisine, by a more tasteful and healthier cooking method to the consumers.

Aim of the Invention

The aim of the invention is to provide the pachanga borek, which is one of the essential recipes in Turkish cuisine, by a more tasteful and healthier cooking method to the consumers.

Another aim of the invention is to provide that the pachanga wrap is cooked by a method which eliminates the possibility of the borek being dry, by preparation of a richer filling with pulp.

Another aim of the invention is to develop a cooking method which gives opportunity to retail trade by altering the current cooking technique of frying in oil.

Another aim of the invention is to cook the pachanga wrap with less oil and by a more efficient wrapping technique.

Brief Description of the Figures

Figure 1. Depicts a flow diagram showing the cooking stages of the pachanga borek of the invention.

Detailed Description of the Invention

In this detailed description, the preferred structurings of the invention are described for the mere purpose of the subject being understood more clearly and they are not limiting in any manner.

Ratios of the ingredients comprising the pachanga wrap of the invention are as follows;

• By weight between %3 - %6 range, preferably % 5 ratio of lavash

• By weight between %10 - % 20 range, preferably % 15 ratio of kashar cheese

• By weight between % 5 - %15 range, preferably % 10 ratio of pastrami

The ratios of the ingredients of the sauce which shall be added to the filling ingredients of the pachanga borek of the invention and in which the wrap shall be soaked for a while and in which the wrap shall be boiled are as follows;

• By weight between %10 - %20 range, preferably % 15 ratio of tomato

• By weight between % 5 - %15 range, preferably %10 ratio of long green pepper By weight between % 2 - % 5 range, preferably % 3 ratio of salt

By weight between % 4 - % 7 range, preferably % 5 ratio of flaked red pepper

By weight between % 2 - % 5 range, preferably % 3 ratio of thyme

By weight between % 2 - % 5 range, preferably % 3 ratio of garlic

By weight between % 5 - %15range, preferably % 10 ratio of tomato paste

By weight between % 4 - % 7 range, preferably % 5 ratio of oil

By weight between% 12 - %18 range, preferably % 16 ratio of water.

The invention eliminates the current method of frying pachanga wrap in oil and provided a novel cooking method for wrap with a denser flavor in a more tasteful and healthier manner by comprising steps of preparing sauce which comprises tomato, long green pepper, salt, flaked red pepper, thyme, garlic, tomato paste, oil and water in abovementioned ratios; by separating the pulp and water of the said sauce, by using the pulp in the filling ingredients of the wrap, by soaking the wrap in the sauce for a while and heating the wrap in boiling sauce.

Pachanga wrap cooking method of the invention (A) is represented with five different preparing steps comprising of preparing the filling ingredients of the wrap (A1 ), preparing the sauce which shall be added to the filling ingredients of the wrap (A2), separating the pulp and water of the sauce and using the pulp in the filling ingredients (A3), soaking the wrap in the sauce for a while in order for the sauce to penetrate to the wrap completely (A4) and heating the wrap in boiling sauce (A5).

A cooking method (A) of a pachanga wrap of the invention which comprises the process steps of, Preparing the filling ingredients (A1 ),

• Grating the Kashar cheese and spicing and mixing the minced pastrami,

Preparing the sauce which shall be added to the filling ingredients of the wrap (A2),

• Mincing tomato and long green pepper by using mixer,

• Obtaining sauce by adding salt, thyme, garlic, flaked red pepper, oil, tomato paste and water to the minced tomato and pepper,

• Boiling the obtained sauce and providing that it is integrated,

Separating the pulp of the sauce from water of the sauce and using the pulp inside the filling ingredient (A3),

• Separating the pulp of the obtained sauce from water of the obtained sauce,

• Adding kashar and pastrami mixture and the pulp of the obtained sauce in defined ratios into lavash and wrapping the lavash in a wrap form, Soaking the wrap inside the water of the sauce which is separated from the pulp and wetting the wrap for a while and providing that the sauce penetrates to the wrap (A4)

Heating the wetted wrap in the boiling sauce for 15-20 minutes and serving (A5) or, for the products that will be sold by serial production, after the step of separation of pulp and water of the sauce and using pulp in filling ingredient (A3), packing and freezing (A6) process step.

In the cooking method for pachanga wrap of the invention (A), unlike the pachanga wrap which is cooked by frying, kashar cheese is grated and the pastramis are minced and these are mixed with salt and flaked red pepper. For spicing, salt, flaked red pepper, thyme, garlic, tomato paste, oil (preferably olive oil) are mixed with an adequate amount of water inside a teflon pan and it is boiled. By this way, the sauce is put inside the wrap and it is also used for heating the wrap inside it. In addition the pulp and the water of the said prepared sauce are separated. The separated pulp is mixed with kashar cheese and pastrami and is put inside the lavash and it is wrapped. Afterwards, it is made sure that the sauce penetrates into the wrap by soaking the wrap inside the sauce for a while. As a last step, the water of the sauce, which is separated from the pulp, is heated with fire or steam so that it boils. The soaked wraps are heated in this sauce water for 15- 20 minutes and are served.

The pachanga wrap of the invention may be prepared by serial production as packaged product and be sold. In case this method is used the said pachanga wrap definitely is not soaked in the sauce water. It is packaged, frozen and prepared for sale.