MD896Z - Process for producing halvah from walnut (Juglans regia L.) - Google Patents
Process for producing halvah from walnut (Juglans regia L.) Download PDFInfo
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- MD896Z MD896Z MDS20140078A MDS20140078A MD896Z MD 896 Z MD896 Z MD 896Z MD S20140078 A MDS20140078 A MD S20140078A MD S20140078 A MDS20140078 A MD S20140078A MD 896 Z MD896 Z MD 896Z
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- Prior art keywords
- walnut
- halva
- kernel
- temperature
- mass
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 29
- 235000020234 walnut Nutrition 0.000 title claims abstract description 26
- 241000758789 Juglans Species 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 19
- 240000007049 Juglans regia Species 0.000 title claims abstract description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013736 caramel Nutrition 0.000 claims abstract description 15
- 150000002632 lipids Chemical class 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000003825 pressing Methods 0.000 claims abstract description 3
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 description 5
- 235000014571 nuts Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000020238 sunflower seed Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000758791 Juglandaceae Species 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 241000532841 Platanus orientalis Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Seasonings (AREA)
- Fats And Perfumes (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, şi anume la un procedeu de obţinere a halvalei din nucă (Juglans regia L.). The invention relates to the food industry, namely to a process for obtaining halva from walnuts (Juglans regia L.).
Sunt cunoscute mai multe procedee de obţinere a halvalei. Several processes are known for making halva.
Procedeul de bază include pregătirea componentelor de bază: tahin, caramel şi agent de spumare, care se omogenizează, se presează şi se ambalează (В. В. Румянцева, Технология кондитерского производства. Орел, ГТУ, 2009). The basic process includes the preparation of the basic components: tahini, caramel and foaming agent, which are homogenized, pressed and packaged (V. V. Rumyantseva, Technology of Confectionery Production. Orel, GTU, 2009).
Este cunoscut procedeul de fabricare a halvalei care prevede pregătirea componentelor de bază: masă de caramel, tahin din seminţe de floarea-soarelui, ulei de floarea-soarelui, nuci de soiul Platanus orientalis L., precum şi suc de lămâie, componentele fiind luate într-un anumit raport [1]. The process of making halva is known, which involves preparing the basic components: caramel mass, sunflower seed tahini, sunflower oil, Platanus orientalis L. nuts, as well as lemon juice, the components being taken in a certain ratio [1].
Dezavantajul acestui procedeu constă în obţinerea halvalei cu valoare biologică redusă, iar tehnologia de preparare impune un anumit soi de nuci care nu întotdeauna sunt accesibile. The disadvantage of this process is that it produces halva with low biological value, and the preparation technology requires a certain variety of nuts that are not always accessible.
Este cunoscut, de asemenea, procedeul de obţinere a halvalei din diferite culturi oleaginoase ca floarea-soarelui, nuci, susan [2]. The process of obtaining halva from various oilseed crops such as sunflower, walnuts, sesame is also known [2].
Dezavantajul acestui procedeu constă în aceea că este complicat şi costul produsului finit este mare. The disadvantage of this process is that it is complicated and the cost of the finished product is high.
Mai este cunoscut procedeul de obţinere a halvalei din nuci/seminţe de floarea-soarelui, care preventiv se prăjesc şi se amestecă cu şrot din seminţe de floarea-soarelui [3]. The process of obtaining halva from nuts/sunflower seeds is also known, which are pre-fried and mixed with sunflower seed meal [3].
Dezavantajul procedeului cunoscut constă în valoarea calorică scăzută, oxidare pe parcursul păstrării şi pregătirea de durată. Este de indicat şi prezenţa bucăţelelor de coji de seminţe în halva, ce creează un disconfort pentru consumatori. The disadvantage of the known process is the low caloric value, oxidation during storage and long preparation time. It is also worth noting the presence of pieces of seed shells in the halva, which creates discomfort for consumers.
Cea mai apropiată soluţie este procedeul de obţinere a halvalei din şrot de susan sau nuci diferite, care include pregătirea masei de caramel în amestec cu un agent de spumare, pregătirea tahinului compus din şrot cu conţinutul de grăsimi de 10…15%, pentru a mări conţinutul de grăsimi până la 44…50% se adaugă ulei de porumb sau de rapiţă [4]. The closest solution is the process of obtaining halva from sesame meal or various nuts, which includes preparing the caramel mass mixed with a foaming agent, preparing tahini composed of meal with a fat content of 10…15%, to increase the fat content to 44…50%, corn or rapeseed oil is added [4].
Dezavantajul acestui procedeu constă în faptul că pentru a obţine o textură caracteristică halvalei în şrot se adaugă 35…45% ulei, care se află în stare dispersată şi se elimină din produs, procedeul este de durată şi necesită instalaţii speciale, care influenţează asupra costului produsului finit. The disadvantage of this process is that to obtain a characteristic texture of halva in the meal, 35…45% oil is added, which is in a dispersed state and is eliminated from the product. The process is time-consuming and requires special installations, which influence the cost of the finished product.
Problema pe care o rezolvă invenţia constă în simplificarea procedeului şi obţinerea halvalei de calitate superioară. The problem solved by the invention consists in simplifying the process and obtaining superior quality halva.
Procedeul de obţinere a halvalei din nucă (Juglans regia L.) include separarea parţială a uleiului din miezul de nucă până la un conţinut de lipide în miez de 30…35%, mărunţirea miezului parţial degresat la temperatura de 50…60°C cu obţinerea unei mase omogene, amestecarea acesteia cu o masă de caramel cu umiditatea de 3…5%, în raport de (40…50) : (50…60)%, respectiv, tratarea termică la temperatura de 80…90°C timp de 20…30 min şi presarea produsului finit. The process of obtaining walnut halva (Juglans regia L.) includes partial separation of oil from the walnut kernel to a lipid content in the kernel of 30…35%, grinding the partially defatted kernel at a temperature of 50…60°C to obtain a homogeneous mass, mixing it with a caramel mass with a humidity of 3…5%, in a ratio of (40…50) : (50…60)%, respectively, heat treatment at a temperature of 80…90°C for 20…30 min and pressing the finished product.
Rezultatul constă în simplificarea procedeului şi obţinerea halvalei de calitate superioară. The result is a simplified process and the production of superior quality halva.
Rezultatul se datorează faptului că se reduc etapele de pregătire a halvalei, se exclude utilizarea unor compuşi costisitori, precum şi adăugarea uleiului la masa de şrot. Halvaua din miez de nucă obţinută este de calitate superioară cu valoare biologică sporită şi inofensivă pentru consum, materia primă fiind nuca Juglans regia L. The result is due to the fact that the stages of preparing halva are reduced, the use of expensive compounds is excluded, as well as the addition of oil to the meal. The walnut kernel halva obtained is of superior quality with increased biological value and harmless for consumption, the raw material being the walnut Juglans regia L.
Halvaua obţinută se deosebeşte printr-un conţinut sporit de proteine, hidraţi de carbon, vitamine, substanţe minerale, acizi graşi polinesaturaţi Ω-3 şi Ω-6. Caracteristica halvalei este indicată în tabel. The halva obtained is distinguished by a high content of proteins, carbohydrates, vitamins, minerals, polyunsaturated fatty acids Ω-3 and Ω-6. The characteristics of halva are indicated in the table.
Exemple de realizare a invenţiei Examples of embodiments of the invention
Exemplul 1 Example 1
Miezul de nucă, parţial degresat, cu conţinutul de lipide de 30% se mărunţeşte şi se tratează la temperatura de 50°C. După tratare masa obţinută se răceşte şi se cerne obţinându-se o masă fină şi omogenă. Concomitent se fierbe masa de caramel din zahăr şi apă la temperatura de 100°C (umiditatea masei de caramel este de 3%), componentele pregătite se amestecă la temperatura de 80°C timp de 20…30 min (componentele fiind luate în următoarele cantităţi, la 100 g de produs: caramel 50 g, miez de nucă parţial degresat 50 g). Halvaua obţinută se presează şi se ambalează. The partially defatted walnut kernel with a lipid content of 30% is crushed and treated at a temperature of 50°C. After treatment, the resulting mass is cooled and sieved, obtaining a fine and homogeneous mass. At the same time, the caramel mass of sugar and water is boiled at a temperature of 100°C (the humidity of the caramel mass is 3%), the prepared components are mixed at a temperature of 80°C for 20…30 min (the components are taken in the following quantities, per 100 g of product: caramel 50 g, partially defatted walnut kernel 50 g). The resulting halva is pressed and packaged.
Exemplul 2 Example 2
Miezul de nucă, parţial degresat, cu conţinutul de lipide de 35% se mărunţeşte şi se tratează la temperatura de 55°C. După tratare masa obţinută se răceşte şi se cerne, obţinându-se o masă fină şi omogenă. Concomitent se fierbe masa de caramel din zahăr şi apă la temperatura de 100°C (umiditatea masei de caramel este de 3%), componentele pregătite se amestecă la temperatura de 85°C timp de 20…30 min (componentele fiind luate în următoarele cantităţi, la 100 g de produs: caramel 55 g, miez de nucă parţial degresat 45 g). Halvaua obţinută se presează şi se ambalează. The partially defatted walnut kernel with a lipid content of 35% is crushed and treated at a temperature of 55°C. After treatment, the resulting mass is cooled and sieved, obtaining a fine and homogeneous mass. At the same time, the caramel mass of sugar and water is boiled at a temperature of 100°C (the humidity of the caramel mass is 3%), the prepared components are mixed at a temperature of 85°C for 20…30 min (the components are taken in the following quantities, per 100 g of product: caramel 55 g, partially defatted walnut kernel 45 g). The resulting halva is pressed and packaged.
Exemplul 3 Example 3
Miezul de nucă, parţial degresat, cu conţinutul de lipide de 40% se mărunţeşte şi se tratează la temperatura de 60°C. După tratare masa obţinută se răceşte şi se cerne obţinându-se o masă fină şi omogenă. Concomitent se fierbe masa de caramel din zahăr şi apă la temperatura de 100°C (umiditatea masei de caramel este de 5%), componentele pregătite se amestecă la temperatura de 90°C timp de 20…30 min (componentele fiind luate în următoarele cantităţi, la 100 g de produs: caramel 60 g, miez de nucă parţial degresat 40 g). Halvaua obţinută se presează şi se ambalează. The partially defatted walnut kernel with a lipid content of 40% is crushed and treated at a temperature of 60°C. After treatment, the resulting mass is cooled and sieved, obtaining a fine and homogeneous mass. At the same time, the caramel mass of sugar and water is boiled at a temperature of 100°C (the humidity of the caramel mass is 5%), the prepared components are mixed at a temperature of 90°C for 20…30 min (the components are taken in the following quantities, per 100 g of product: caramel 60 g, partially defatted walnut kernel 40 g). The resulting halva is pressed and packaged.
Tabel Table
Proprietăţile halvalei din miez de nucă Properties of walnut kernel halva
Nr./o Indicii Caracteristica Exemplul 1 Exemplul 2 Exemplul 3 Caracteristicile organoleptice ale halvalei din miez de nucă 1 Consistenţă Omogenă Omogenă Omogenă 2 Culoare Cafenie specifică miezului de nucă Cafenie deschisă specifică miezului de nucă Cafenie deschisă specifică miezului de nucă 3 Gustul şi mirosul Gust şi miros natural de miez de nucă Gust şi miros natural de miez de nucă Gust şi miros natural de miez de nucă Caracteristicile fizico-chimice ale halvalei din miez de nucă 1 Umiditatea, % 4,0 3,9 3,8 2 Conţinutul de lipide, % 15,00 15,75 16,00 3 Cantitatea de cenuşă, % 1,80 1,76 1,90 Caracteristicile microbiologice ale halvalei din miez de nucă 4 Microorganisme mezofile aerobe şi facultativ anaerobe în 1 g produs Nu s-au depistat Nu s-au depistat Nu s-au depistat 5 Bacterii coliforme în 0,01 g produs Nu s-au depistat Nu s-au depistat Nu s-au depistat 6 Fungi în 1 g produs Nu s-au depistat Nu s-au depistat Nu s-au depistatNo./o Indices Characteristic Example 1 Example 2 Example 3 Organoleptic characteristics of walnut kernel halva 1 Consistency Homogeneous Homogeneous Homogeneous 2 Color Brownish brown specific to walnut kernel Light brownish brown specific to walnut kernel Light brownish brown specific to walnut kernel 3 Taste and smell Natural taste and smell of walnut kernel Natural taste and smell of walnut kernel Natural taste and smell of walnut kernel Physico-chemical characteristics of walnut kernel halva 1 Humidity, % 4.0 3.9 3.8 2 Lipid content, % 15.00 15.75 16.00 3 Ash content, % 1.80 1.76 1.90 Microbiological characteristics of walnut kernel halva 4 Aerobic mesophilic and facultative anaerobic microorganisms in 1 g of product None detected Not detected Not detected 5 Coliform bacteria in 0.01 g of product Not detected Not detected Not detected 6 Fungi in 1 g of product Not detected Not detected Not detected
1. SU 1741726 A1 1992.06.23 1. SU 1741726 A1 1992.06.23
2. RU 2199881 C1 2003.03.10 2. RU 2199881 C1 2003.03.10
3. RU 2168918 C2 2001.06.20 3. RU 2168918 C2 2001.06.20
4. RU 2335135 C1 2008.10.10 4. RU 2335135 C1 2008.10.10
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20140078A MD896Z (en) | 2014-06-02 | 2014-06-02 | Process for producing halvah from walnut (Juglans regia L.) |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20140078A MD896Z (en) | 2014-06-02 | 2014-06-02 | Process for producing halvah from walnut (Juglans regia L.) |
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| MD896Y MD896Y (en) | 2015-04-30 |
| MD896Z true MD896Z (en) | 2015-11-30 |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1205874A1 (en) * | 1984-07-26 | 1986-01-23 | Всесоюзный научно-исследовательский институт кондитерской промышленности | Method of producing sunflower halva |
| SU1741726A1 (en) * | 1989-11-17 | 1992-06-23 | В.И. Павлов | Sunflower seed paste with nuts |
| RU2168918C2 (en) * | 1998-11-23 | 2001-06-20 | Общество с ограниченной ответственностью "ТехноМиК" | Method for producing nutlike mass from raw plant material |
| RU2199881C1 (en) * | 2001-11-20 | 2003-03-10 | Кочетова Людмила Ивановна | Method of halva production |
| MD2027G2 (en) * | 2000-12-27 | 2003-05-31 | Франзелуца С.А., Комбинатул Де Панификацие Дин Кишинэу | Process for confectionery obtaining |
| MD3023C2 (en) * | 2004-07-07 | 2006-12-31 | Валериу АНДРЕЕВ | Process for confectionary production |
| RU2335135C1 (en) * | 2007-04-04 | 2008-10-10 | Российская академия сельскохозяйственных наук Государственное учреждение научно-исследовательский институт кондитерской промышленности (ГУ НИИКП) | Method of halva production |
| RU2446701C2 (en) * | 2010-07-06 | 2012-04-10 | Российская академия сельскохозяйственных наук Государственное научное учреждение научно-исследовательский институт кондитерской промышленности (ГНУ НИИКП Россельхозакадемии) | Halva production method |
-
2014
- 2014-06-02 MD MDS20140078A patent/MD896Z/en not_active IP Right Cessation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1205874A1 (en) * | 1984-07-26 | 1986-01-23 | Всесоюзный научно-исследовательский институт кондитерской промышленности | Method of producing sunflower halva |
| SU1741726A1 (en) * | 1989-11-17 | 1992-06-23 | В.И. Павлов | Sunflower seed paste with nuts |
| RU2168918C2 (en) * | 1998-11-23 | 2001-06-20 | Общество с ограниченной ответственностью "ТехноМиК" | Method for producing nutlike mass from raw plant material |
| MD2027G2 (en) * | 2000-12-27 | 2003-05-31 | Франзелуца С.А., Комбинатул Де Панификацие Дин Кишинэу | Process for confectionery obtaining |
| RU2199881C1 (en) * | 2001-11-20 | 2003-03-10 | Кочетова Людмила Ивановна | Method of halva production |
| MD3023C2 (en) * | 2004-07-07 | 2006-12-31 | Валериу АНДРЕЕВ | Process for confectionary production |
| RU2335135C1 (en) * | 2007-04-04 | 2008-10-10 | Российская академия сельскохозяйственных наук Государственное учреждение научно-исследовательский институт кондитерской промышленности (ГУ НИИКП) | Method of halva production |
| RU2446701C2 (en) * | 2010-07-06 | 2012-04-10 | Российская академия сельскохозяйственных наук Государственное научное учреждение научно-исследовательский институт кондитерской промышленности (ГНУ НИИКП Россельхозакадемии) | Halva production method |
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| Publication number | Publication date |
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| MD896Y (en) | 2015-04-30 |
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