RU2445781C2 - Method for production of honey-based food paste (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of honey- based paste-like products. The method involves honey heating to 40 - 50°C, maintenance at such temperature during 6-8 hours, settling, filtering and blending with a filler. According to the first version of the method the filler used is liquid chocolate. In accordance with the second version of the method the filler used is a mixture of pulverised nut kernels and liquid chocolate. The nut kernels may be represented by nut kernels selected from the group including: peanuts, hazelnuts, almonds, pistachios, cedar nuts, walnuts, cashew or a mixture thereof.

EFFECT: invention enables considerable reduction of the paste preparation duration with maximum preservation of biologically active substances and antioxidants in the end product as well as production of a honey-based food product of homogenous paste-like consistency with high organoleptic characteristics and extended storage life.

3 cl, 2 ex

Description

The invention relates to the field of food industry and can be used for the preparation of pasty products based on honey.

A known method of obtaining a paste of honey natural functional purpose. The known method provides for the melting of honey, pre-packaged in a dry air heat chamber, for 10-14 hours so that the temperature of the molten honey is maintained within the range of 50-55 ° C, and the humidity of the honey is kept constant. Then the molten honey from the container is poured into the collector through a filter in the form of a mesh with a hole diameter of 2-3 mm, on top of which a sieve or gauze is placed. Then the honey is re-filtered, defended for 8-12 hours (45-50 ° C), the foam with impurities is removed, the foam is kept for 3-4 days, reheated and the honey taken away is returned. After settling, honey is served in a mixer, where kernels of nuts and / or seeds, or dried fruits are added to it. In this case, the kernels of nuts and / or seeds are pre-inspected, washed, dried and crushed to a size of 1.5-3 mm. Dried fruits are pre-soaked for 1-2 hours in cold water, washed, inspected, rinsed in the shower, dried and crushed to a size of 1.5-3 mm, and the crushed mass is laid out in a layer of 5-10 mm thick and treated with a bactericidal irradiator for 2 -3 minutes. The resulting honey-nut or honey-fruit mixture is homogenized for 5-10 minutes to obtain a paste, which is then packaged and sealed (RF Patent No. 23535424, IPC A23L 1/08, A23L 1/36, A23L 1/30, A23L 1 / 212, published on October 20, 2008).

The disadvantages of this method are

- complex multi-stage processing of honey in combination with other ingredients of the paste, which leads to significant losses of honey in individual technological operations of the method;

- a long process of heat treatment of honey, which leads to the loss of biologically active substances and antioxidants in the final product,

- the use of large fractions of nuts and seeds, resulting in a finished product with a heterogeneous consistency with unstable physico-chemical parameters, which reduces the taste of the finished product.

Known food product that contains crystallized bee honey, walnuts crushed to fractions of 1.5-3 mm and chocolate mass. In this case, the chocolate mass, preformed in the form of a candy, bar or tile, is at the same time a shell for honey-nut mass and is supplied for sale in the form of a set of sweets in a box, chocolate bars or bars in a wide and different assortment in shape, as well as in weight from 20 to 200 g. In the honey-nut-chocolate food product "Honeymoon" the components of the products are taken in the following ratio, wt.%: crystalline bee honey 68.0-72.0, chopped nuts 9.0-17.0 , chocolate "Vanilla" or "Creamy" - the rest is up to 100% (RF Patent No. 2111194, IPC A23G 3/00, publ., 06/10/1999 - prototype).

A known solution relates to a food product, which is sold in the form of sweets, chocolate bars, and cannot be sold in the form of a paste of uniform consistency.

The technical problem to which the proposed invention is directed is to reduce the preparation time of the paste with the preservation of biologically active substances and antioxidants in the final product, to obtain the final product of a homogeneous consistency with high organoleptic characteristics.

The stated technical problem is solved in that in the method for producing honey-based food paste according to the first embodiment, namely, the honey is heated, settled for 8-12 hours and mixed with a filler, according to the invention, liquid chocolate is used as filler, honey heated to a temperature of 40-50 ° C and maintained at this temperature for 6-8 hours, mixed with liquid chocolate for 4-10 minutes in the following ratio of components, wt.%: liquid chocolate - 20-40%; honey is the rest.

The stated technical problem is also solved by the fact that in the method for producing food paste based on honey according to the second embodiment, namely, the honey is heated, settled for 8-12 hours and mixed with a filler, according to the invention, a mixture of crushed until the kernels of nuts and liquid chocolate are in a powdered state, honey is heated to a temperature of 40-50 ° C, kept at this temperature for 6-8 hours, mixed for 4-10 minutes with kernels of nuts and liquids ground to a powder them with chocolate in the following ratio of components, wt.%: kernels of nuts crushed to a powder state - 10-20%; liquid chocolate - 10-20%; honey is the rest.

At the same time, walnut kernels selected from the group of peanuts, hazelnuts, almonds, pistachios, pine nuts, walnuts, cashews or a mixture thereof are used as nut kernels.

The technical result, the achievement of which is ensured by the implementation of the entire claimed combination of essential features, is a significant reduction in the preparation time of the paste with the maximum preservation of biologically active substances and antioxidants in the final product, obtaining a homogeneous consistency of the final product with high organoleptic characteristics and a long shelf life.

The proposed method is as follows.

Food paste is prepared on the basis of natural honey. Honey is heated to a temperature of 40-50 ° C, kept at this temperature for 6-8 hours to ensure the desired consistency of honey. To prevent pricing, honey is upheld. The honey settling time is 8-12 hours. To remove impurities, it is filtered through a filter medium with a filter pore diameter of not more than 0.5 mm.

The temperature regime and the duration of heating of natural honey were determined empirically on the basis of rheological characteristics and changes in the chemical composition of honey during heat treatment. Studies have shown that limiting the melting point of honey to 50 ° C and reducing the duration of its heat treatment compared to the prototype allows you to save biologically active substances and ensure the transition of honey from solid to liquid state, which is a prerequisite for the successful implementation of the operation of the method of mixing with the filler and further packing.

According to the first embodiment of the proposed method, liquid chocolate is used as a filler. Chocolate contains vitamins A, B, C, D, E, PP, calcium, potassium, sodium. Chocolate is a source of iron, which is important for the synthesis of hemoglobin in the blood; it is an indispensable source of magnesium, a deficiency of which in the body can lead to heart failure, hypertension, and diabetes.

The chocolate is heated to a liquid consistency and served in a container for mixing at a temperature that provides the necessary fluidity, preferably at a temperature of at least 50 ° C.

In this description of the invention, the term "chocolate" is not limited to chocolate, it also encompasses fatty mixtures used in the manufacture of confectionery products and including chocolate or cocoa butter, for example milk chocolate, white chocolate, chocolate icing.

Honey is mixed in a container with liquid chocolate for 4-10 minutes, while maintaining the temperature of the mixture in the range from 40 ° C to 50 ° C, taking into account the condition for the need to ensure fluidity of liquid chocolate, with a ratio of components (wt.%): Liquid chocolate - 20-40%; honey is the rest.

According to the second embodiment of the proposed method, as a filler, a mixture of nuts and liquid chocolate kernels crushed to powder is used.

Honey is mixed in a container with liquid chocolate and nut kernels crushed to a powder state for 4-10 minutes, while maintaining the temperature of the mixture in the range from 40 ° C to 50 ° C, taking into account the condition of the need to ensure the fluidity of liquid chocolate, with a ratio of components (wt. .%): crushed to a powder state kernels of nuts - 10-20%; liquid chocolate - 10-20%; honey is the rest.

As kernels of nuts, kernels of nuts selected from the group are used: peanuts, hazelnuts, almonds, pistachios, pine nuts, walnuts, cashews or a mixture thereof.

Example 1

Aged filtered honey in an amount of 8 kg is placed in a container, heated to a temperature of 50 ° C, kept at this temperature for 6 hours to ensure the required consistency of honey. To prevent foaming, the honey is left to stand for 10 hours. Next, add 2 kg of liquid chocolate in the form of chocolate icing, mix for 5 minutes until a paste of uniform consistency. The resulting finished product “Chocolate Honey” is a delicious paste based on natural honey with a delicate smell characteristic of chocolate.

Example 2

Aged filtered honey in an amount of 7 kg is placed in a container, heated to a temperature of 50 ° C, kept at this temperature for 8 hours to ensure the required consistency of honey. To prevent pricing, honey is left to stand for 8 hours. Next, add 1.5 kg of almond kernels, crushed to a powder, and 1.5 kg of liquid milk chocolate, mix for 10 minutes until a paste of uniform consistency. The resulting finished product “Nut-Chocolate Honey” is a delicious paste with a natural aroma of honey and chocolate and a delicate smell of almonds.

The claimed method allows to significantly reduce the preparation time of the paste with the maximum preservation of biologically active substances and antioxidants in the final product, as well as to obtain a new food product based on honey with a homogeneous pasty consistency with high organoleptic characteristics and a long shelf life.

Claims (3)

1. A method of obtaining a honey-based food paste, which consists in heating the honey, settling for 8-12 hours, filtering and mixing with the filler, characterized in that liquid chocolate is used as the filler, the honey is heated to a temperature of 40-50 ° C and maintained at this temperature for 6-8 hours, mixed with liquid chocolate for 4-10 minutes in the following ratio of components, wt.%:
liquid chocolate 20-40 honey rest 2. A method of obtaining a honey-based food paste, which consists in heating the honey, settling for 8-12 hours, filtering and mixing with a filler, characterized in that a mixture of nut kernels crushed to powder and liquid is used as filler chocolate, honey is heated to a temperature of 40-50 ° C, kept at this temperature for 6-8 hours, mixed for 4-10 minutes with nut kernels crushed to a powder state and liquid chocolate in the following ratio, wt.%:
powdered walnut kernels 10-20 liquid chocolate 10-20 honey rest 3. The method according to claim 2, characterized in that the kernels of nuts use nut kernels selected from the group: peanuts, hazelnuts, almonds, pistachios, pine nuts, walnuts, cashews or a mixture thereof.