RU2199881C1 - Method of halva production - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves preparation of ground sunflower mass, soapwort root extract and caramel mass. Preparation of caramel mass is conducted by dissolving of fructose in heated treacle up to temperature 100-110 C for 3-5 min. Said mixture is boiled for 12-17 min at temperature 136-140 C. Extract of soapwort root is introduced in boiled mixture, and caramel mass is whipped. Then whipped caramel mass and ground sunflower mass are mixed. Prepared half-finished product is mixed, cooled and prepacked. EFFECT: improved qualitative index of halva due to removal of side-products, increased shelf-life, and broadened assortment of confectionery products. 1 tbl

Description

 The invention relates to the field of food industry, in particular to its confectionery industry, and can be used in halva preparation technology for preventive nutrition.

 As you know, the main component in sugar confectionery is sucrose. However, sucrose does not meet all the requirements for sweeteners. So, it is not suitable for diabetics. Its sweetening ability with respect to nutritional value, which is 16540-16750 kJ / kg, is relatively low.

 In recent years, interest in fructose has sharply increased in the confectionery industry of the food industry.

 Fructose is a natural sugar and has several advantages over other sugars. It is an integral part of berries, fruits, honey. The calorie content of fructose is the same as sucrose. It is effectively absorbed by the human body, moderate consumption of fructose does not refuse side effects on people's health, fructose can be used to feed people prone to diabetes. The use of fructose in foods intended for people prone to diabetes is based on its minimal effect on sugar and insulin levels.

 So, it is known to use fructose for the confectionery industry of the food industry as a part for the preparation of plastic sugar confectionery masses containing a sweetener, cocoa products, a fat component and an aromatic additive. In this case, the components are taken in the appropriate quantity. RU 2158093 C1, 10.27.2000.

 This method is acceptable for the preparation of chocolate, glaze and praline masses.

 A disadvantage of the known masses is that the spectrum of its use is not wide enough. In particular, it cannot be used to make halva.

 Various methods for producing halva are known.

 In particular, a method for the production of halva, which is made from a composition containing granulated sugar, starch syrup, vanillin, protein mass and a foaming agent. At the same time, halva additionally contains cedar oil, butter, wheat flour, as a protein mass - cedar nut cake, and as a foaming agent - licorice root extract with an appropriate quantitative selection of components. RU 2025983 C1, 01/09/1995.

 The disadvantages of the known halva production method are the limited production thereof due to the components included in the halva, as well as the impossibility of its use for persons prone to diabetes.

 The closest analogue to the problem being solved and the technical result achieved is the halva production method, which involves the preparation of grated mass (sunflower, sesame or other), a foaming agent in the form of an extract of soap or licorice root, caramel mass by mixing a previously dissolved sugar-containing product - sucrose in water and heated molasses, followed by boiling the mixture for 20-25 minutes and its churning. The resulting whipped caramel mass is mixed with a foaming agent and grated mass. E.I. Zhuravleva. Confectioner's Handbook, Part 1, Moscow: Food Industry, 1996, p. 406-420.

 The disadvantages of this method is the inability to use halva prepared according to this method for feeding people prone to diabetes, the need for additional equipment for dissolving sucrose and pumping (transporting) syrups, which increases the energy consumption for the production of this halva.

 The technical result achieved by the proposed method is to expand the range of production of confectionery products, simplifying the method by reducing units of equipment and reducing energy costs for its production.

To achieve this technical result in a halva production method involving the preparation of grated mass, soap or licorice root extract, caramel mass by mixing the dissolved sugar product and preheated molasses, followed by boiling the mixture and knocking it with the soap or licorice root extract, mixing the crushed caramel mass and grated mass, mixing halva, cooling and packaging, according to the invention as a sugar-containing product with tovlenii caramel mass use fructose. When this molasses is heated to a temperature of 100-110 ^o C, after which fructose is introduced and fructose is dissolved directly in molasses for 3-5 minutes, boiling the mixture is carried out at a temperature of 126-136 ^o C (depending on the method of boiling) for 12-17 minutes, while the components for the preparation of halva are used in the appropriate ratio:
Fructose - 13 - 15
Molasses - 28 - 30
Soap root extract or licorice root extract - 0.75 - 1.0
Grated Mass - Else
It is possible to add to the grated mass before kneading vanillin.

 The invention is illustrated by a General description of the method of its implementation.

 The method involves preparing the protein mass in the form of grated sunflower, or peanut, or sesame, or nut mass, for which the peeled roasted kernels of sunflower, or peanut, or sesame, or nuts are ground.

 The ground mass should be finely ground, taste and color corresponding to the taste of the raw material, not have a large number of dark inclusions.

 Preparation of soap root extract.

Before digestion, the soap root is soaked in water at a temperature of 60-70 ^o C for 10-15 hours, after which it is crushed on a root cutter into parts up to 1 cm thick. The crushed soap root is washed with water and loaded into a copper boiler with steam or coil heating and boiled.

Soap root extract is a liquid with a density of 1050 kg / m ³ , dark brown in color, with the ability to foam quickly when shaken. The solids content in the soap root extract is about 16%.

 Preparation of licorice root extract.

Licorice root, as well as soap, in general, is washed with water to remove soil and dust, and then poured with clean water heated to 60-80 ^o C, incubated for 24 hours, and then cut into pieces 3-4 cm in size and not thick more than 1 cm. Then licorice root, like soap, is boiled in three to four portions of water to a density of 1120-1150 kg / m ³ .

 A ready-made decoction of soap and licorice roots, prepared at the enterprises by direct digestion of the crushed roots, is also used a ready-made thick extract of licorice root with a solids content of 67-70%.

 Cooking caramel mass.

The sugar-containing product is mixed with heated molasses. Fructose is used as a sugar-containing product. Fructose is dissolved in heated molasses. The stock is heated to a temperature of 100-110 ^o C. the Dissolution of fructose is carried out within 3-5 minutes After which the mixture is boiled at a temperature of 126-136 ^o C for 12-17 minutes

 After that, the vacuum pump is turned on, as a result of which the pressure drops sharply and intensive evaporation of moisture occurs. The mass is poured into a whipping pot, where soap (or licorice root) extract is added, and churning is carried out.

 The knocked down caramel mass from the whipping pot is unloaded into the grated mass previously poured into the kneading tank and the halva is kneaded. The resulting halva is cooled, packaged and packaged.

 Specific examples of the method.

 Example 1

 Prepared raw materials, as indicated above, go to the preparation of halva.

Why mix fructose with molasses heated to t 100 ^o C. Fructose dissolves within 5 minutes. After which the mixture is boiled at a temperature of 126 ^o C for 12 minutes

 Soap or licorice root extract is added to the boiled mixture.

 Then carry out the mixing downed caramel mass and grated protein mass. The resulting halva is kneaded, cooled and packaged.

 Example 2

Carried out analogously to example 1. Only molasses is heated to a temperature of 110 ^o C. before mixing with fructose. Fructose dissolves within 3 minutes. Boiling the mixture is carried out at a temperature of 136 ^o C for 17 minutes

 Example 3

Carried out analogously to example 1. Only molasses is heated to a temperature of 105 ^o C. before mixing with fructose. Fructose dissolves within 4 minutes. Boiling the mixture is carried out at a temperature of 130 ^o C for 15 minutes

 The quantitative selection of components by examples is shown in the table.

 The resulting halva has a pleasant taste characteristic of this product, while despite the fact that the proposed method uses fructose as a sugar-containing product, which has increased hygroscopicity, halva made by the proposed method does not have these negative properties, since it contains a large amount of fat the grated mass envelops the threads of the downed caramel mass, thus preventing its contact with the surrounding air and the absorption of moisture from it. Therefore, the shelf life stipulated by the standard (1-1.5 months) can withstand such halva.

Claims (1)

A halva production method involving the preparation of grated protein mass, soap or licorice root extract, caramel mass by mixing the dissolved sugar product and preheated molasses, followed by boiling the mixture and knocking it with soap or licorice root extract, mixing the crushed caramel mass and grated mass, cooling and packaging the resulting product, characterized in that as a sugar-containing product in the preparation of caramel mass use fr uctose, molasses are heated to a temperature of 100-110 ^o C, dissolution of fructose is carried out directly in molasses for 3-5 minutes, the mixture is boiled at a temperature of 126-136 ^o C for 12-17 minutes, while the components for preparing halva are used in the following ratio, wt. %:
Fructose - 12-15
Molasses - 27-23
Soap or licorice root extract - 0.7-0.75
Grated mass - 60.3-61.25

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