TR201809489A2 - BASIC AROMATIC MENENGİ DISPOSAL AND PRODUCTION METHOD - Google Patents
BASIC AROMATIC MENENGİ DISPOSAL AND PRODUCTION METHOD Download PDFInfo
- Publication number
- TR201809489A2 TR201809489A2 TR2018/09489A TR201809489A TR201809489A2 TR 201809489 A2 TR201809489 A2 TR 201809489A2 TR 2018/09489 A TR2018/09489 A TR 2018/09489A TR 201809489 A TR201809489 A TR 201809489A TR 201809489 A2 TR201809489 A2 TR 201809489A2
- Authority
- TR
- Turkey
- Prior art keywords
- production method
- basil
- menengi
- disposal
- menengiç
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 241001529734 Ocimum Species 0.000 abstract 4
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 4
- 235000013336 milk Nutrition 0.000 abstract 3
- 239000008267 milk Substances 0.000 abstract 3
- 210000004080 milk Anatomy 0.000 abstract 3
- 235000011950 custard Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 229920002261 Corn starch Polymers 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 235000021185 dessert Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
Landscapes
- Seasonings (AREA)
- Dairy Products (AREA)
Abstract
ÖZET Buluş gıda sanayisinde standart sütlü tatlı üretiminden farklı olarak menengiç meyvesi tozunun ve fesleğen yapraklarının süte ilave edilerek üretilmiş olan Fesleğen Aromalı Menengiç Muhallebi Ve Üretim Yöntemi ile ilgilidir. Fesleğen Aromalı Menengiç Muhallebi Ve Üretim Yöntem için önerilen bileşimleri; (% kütlece); %50,5 Süt, % 0,5 Fesleğen yaprakları, % 1 Menengiç meyvesi tozu, % 20 Şeker, % 15 Tereyağı, %10 Mısır Nişastası, % 3 Yumurta şeklindedirSUMMARY The invention relates to Basil Flavored Menengic Custard and Production Method which is produced by adding menengiç fruit powder and basil leaves to the milk in contrast to the production of standard milk dessert in the food industry. Menengiç Custard With Basil Flavor And Suggested Compositions For Production Method; (% by mass); 50.5% Milk, 0.5% Basil leaves, 1% Menengiç fruit powder, 20% Sugar, 15% Butter, 10% Corn Starch, 3% Egg shaped
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/09489A TR201809489A2 (en) | 2018-07-03 | 2018-07-03 | BASIC AROMATIC MENENGİ DISPOSAL AND PRODUCTION METHOD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/09489A TR201809489A2 (en) | 2018-07-03 | 2018-07-03 | BASIC AROMATIC MENENGİ DISPOSAL AND PRODUCTION METHOD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR201809489A2 true TR201809489A2 (en) | 2018-07-23 |
Family
ID=64605692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TR2018/09489A TR201809489A2 (en) | 2018-07-03 | 2018-07-03 | BASIC AROMATIC MENENGİ DISPOSAL AND PRODUCTION METHOD |
Country Status (1)
| Country | Link |
|---|---|
| TR (1) | TR201809489A2 (en) |
-
2018
- 2018-07-03 TR TR2018/09489A patent/TR201809489A2/en unknown
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