RU2287942C1 - Method for producing of halva - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of halva.

SUBSTANCE: method involves grinding seeds of hemp kinds free of narcotic activity; subjecting ground seeds to thermal processing; denaturating proteins and fats by dipping into solution of effective microorganisms; holding while excluding oxygen access and removing carbon dioxide; filtering seed mixture; homogenizing and introducing filler and preliminarily prepared caramel mass at halva kneading stage. Thermal processing is executed by bringing caramel mass temperature to the value of 105-115 C. At halva kneading stage, turmeric is added in an amount of 0.01% by weight of halva.

EFFECT: increased nutrient value and prolonged shelf life of halva produced by said method.

Description

The present invention relates to the food industry, in particular to the confectionery, and in particular to methods for the production of halva.

A known method of producing flour from oilcake of sunflower seeds, in which an aqueous suspension of oil-free flour from oilcake of sunflower seeds is subjected to lactic heterofermentation, setting the pH to 4.0 ... 5.5, and incubated for three days at a temperature of 30 ... 40 ° C, causing lactic acid fermentation followed by removal of chlorogenic acid (US Pat. No. 4,551,335, class A 23 L 1/36, 1985).

The disadvantages of this method are the low nutritional value and organoleptic properties of flour from a meal of sunflower seeds.

These disadvantages are due to the fact that as a result of lactic heterofermentation, enzyme molds are not used. Therefore, fiber is not hydrolyzed. As a result, the transition of trace elements to a form that is accessible for assimilation by the animal or human body does not occur. Fiber does not become an adsorbent. This in the process of digestion leads to the "clogging" of the body of an animal or person with half-life products of organic substances - free radicals.

The absence of other components in the flour composition, except for sunflower seed cake, also reduces the nutritional value of the product.

A known method for the production of semi-finished products from the kernel of sunflower seeds, including cleaning the sunflower kernel, frying the peeled kernels, processing them with food acids and grinding (AS USSR No. 60190, class A 23 L 1/36, 1939).

The disadvantages of this method are the low nutritional value of the semi-finished product due to significant loss of proteins during its preparation and its low organoleptic properties.

These drawbacks are due to the fact that during the processing of sunflower seed kernels with food acids, subsequently, the process of oxidation of fats, proteins and phenolic compounds, in particular, chlorogenic acid, which gives the halva a dark brown color with a greenish tint, proceeds intensively in halva. Hydrolysis of fats is intensively taking place with a sharp smell of vegetable oil. This, in addition, reduces the shelf life of halva, which does not exceed 45 days.

Food acids convert proteins into a water-soluble form, and they either become inaccessible to the body or form acidic radicals that are harmful to the body.

There is a method of preparing a nut-like mass from plant material, which involves frying and grinding sunflower meal, the process being carried out in a fatty environment (RF patent No. 2168918, class A 23 L 1/36, 1998).

The disadvantages of the known method of obtaining a nut-like mass from plant materials are the low nutritional value of the nut-like mass and significant instability to oxidation during storage.

These disadvantages are due to the following. Nutritional value is reduced due to the fact that it is not possible to completely eliminate the oxidation of fatty acids contained in oil of cake, their hydrolysis. It is difficult to regulate and maintain the uniformity of the process parameters throughout the entire volume of the processed mass, including simultaneous frying and grinding in a fatty environment and under pulsating pressure. A significant content of oxidation products in fat shortens the shelf life of the nut-like mass.

In the process of preparation, deodorization of the nut-like mass does not occur, fiber does not decompose, the process of neutralization of half-life products - acid and alkaline radicals does not go on.

The closest in technical essence and the achieved result to the proposed method is a halva production method, including the cleaning of oilseeds, in particular sunflower seeds, their grinding, processing with food acids and frying in vacuum (AS USSR No. 1560075, Cl. A 23 L 1/36, 1987 - prototype).

The disadvantages of the method adopted for the prototype are the low palatability and nutritional qualities of halva.

These shortcomings are due to the fact that radicals are restored during seed treatment in a vacuum, which creates conditions for the rapid oxidation and reduction of shelf life of halva, the appearance of toxins.

The technical solution to the problem is to increase the nutritional value of halva.

The objective is achieved by the fact that in a method comprising grinding oilseeds, their heat treatment, denaturing proteins and fats by oxidizing them, deodorizing them and then introducing them into the prepared caramel mass at the stage of kneading halva, seeds of hemp varieties that do not have narcotic activity are crushed according to the invention, and the denaturation of proteins and fats is carried out by immersion in a solution of effective microorganisms, keeping without oxygen and removing carbon dioxide, then the mixture is filtered, homogenous filler is introduced and introduced, and heat treatment is carried out by bringing the temperature of the caramel mass to 105 ... 115 ° C.

In a preferred embodiment, turmeric is added in an amount of 0.01% by weight to the halva mixing step.

Due to the distinguishing features of the method, i.e. the use of seeds of hemp varieties that do not have narcotic activity, improves the taste of halva due to the essential oils contained in the seeds. More intense is the irritation of the receptors responsible for the secretion of enzymes of the functions of the gastrointestinal tract.

Denaturation of proteins and fats of hemp seeds by immersion of effective microorganisms in a solution and keeping them without oxygen leads to the transition of proteins from alkali-soluble to water-soluble, which increases their digestibility by the human body (for effective microorganisms, see T.Higi's article The concept and theory of effective microorganisms).

The protein content in the crushed mass of seeds increases due to the growth and reproduction of effective microorganisms on the hemp seed substrate, biologically active proteins - enzymes, hormones, interfedants, necessary for the functioning of the human body, accumulate.

The state of aggregation of fats changes, they are dispersed - large globules are divided into small ones, which makes them more accessible for assimilation by the body, in particular the synthesis of cell membranes.

Fatty acids are oxidized, becoming available for assimilation by the human body.

There is deodorization with low-temperature sublimation, as a result of which essential oils are destroyed, specific odors are eliminated. There is an opportunity to use fragrances, to carry out therapy with smells.

Withstanding cannabis seeds in a solution of effective microorganisms without oxygen access and periodic removal of carbon dioxide (CO) ensure the fermentation process, which results in deodorization, fermentation, denaturation. Carbon dioxide is a preservative of microorganisms. Its elimination intensifies the fermentation process.

The filtering process prepares the crushed hemp seeds after exposure to effective microorganisms on them for homogenization, as a result of which the mixture is brought to a pasty state. This improves the digestibility of the product by the human body. In addition, the homogenization of hemp seeds makes it possible to use a seed coat for food, enriching halva with salts of silicon and other trace elements, as well as an impeller, which plays the role of an endoadsorbent.

The introduction of filler at the stage of mixing halva improves and diversifies its taste.

Heat treatment of the mixture provides pasteurization of the product.

Adding turmeric in an amount of 0.01% to the weight of the mixture improves the digestive process, additionally supplying the body with microelements and vitamins.

The analysis of the properties of the totality of the features of the claimed method and the properties of the totality of the features of the detected prototype and analogues showed that the totality of the features of the claimed method exhibits a new property of the prototype - halva acquires new taste with an increase in nutritional value and shelf life.

The halva production method is as follows. Seeds of hemp varieties that are not addicted to drugs, for example, Zenica, Early Kuban, Slavic varieties of the Krasnodar Research Institute of Agriculture (see Recommendations for the cultivation of southern hemp. KNIISH, Krasnodar, 2002, p.16 - attached), cleaned of impurities and crushed to particle size in the range of 1.0 ... 3.0 mm. Then, the crushed mass of hemp seeds is immersed in a solution of effective microorganisms (EM) and kept in a sealed container, i.e. without oxygen for 7 days. Every 24 hours, a solution of effective microorganisms with a crushed mass of seeds is shaken and carbon dioxide (CO) formed during fermentation is removed. Then the mass of seeds is filtered, dried and homogenized by grinding mechanically to a pasty state. Halva is kneaded in the following proportions: 15% paste-like mass of hemp seeds, 40 ... 45% caramel mass at a temperature of 105 ... 115 ° C and 40 ... 45% of the filler. Caramel mass includes, for example, sugar, to which 2% of water is added, and then melted. Then, flour of durum wheat varieties is added to it per 1 kg of sugar and 50 g of flour. As a filler, kernels of sunflower seeds, peanuts, hazelnuts, walnuts, soybean seeds alone or in a mixture in different ratios are used. The filler is pre-prepared in one of the known ways. For example, the fruits or seeds used as a filler are fried at a temperature of 50 ° C and mixed with citric acid in an amount of 0.8 ... 0.9% by weight of the filler to prevent the oxidation of phenolic compounds and ground.

In a preferred embodiment of halva production, its preparation is carried out as described above. However, at the stage of kneading halva, turmeric is added in an amount of 0.01% by weight of the mixture and flavorings, for example dill, parsley, anise seeds, in an amount of 2 ... 3% by weight of the mixture.

Using the proposed method for the production of halva in comparison with known methods will increase the nutritional value of halva and its shelf life.

Claims (2)

1. Method for the production of halva, including grinding oilseeds, their heat treatment, denaturation of proteins and fats by oxidation, deodorization, followed by introduction into the prepared caramel mass at the stage of kneading halva, characterized in that the seeds of hemp varieties that do not have narcotic activity are crushed, and the denaturation of proteins and fats is carried out by immersion in a solution of effective microorganisms, maintained without oxygen, removing carbon dioxide, then the mixture is filtered, homogenized and introduced filler, and heat treatment is carried out by bringing the temperature of the caramel mass to 105 ÷ 115 ° C. 2. The halva production method according to claim 1, characterized in that, at the stage of mixing the halva, turmeric is added in an amount of 0.01% by weight thereof.