RU2595179C2 - Method for producing confectionary products based on honey - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: disclosed is a method for production of confectionary products based on honey, including selection of the ingredients of dried fruits, nuts, milling and mixing with honey, moulding and packaging, whereupon before mixing the honey is heated on the water bath until refractometer shows 92% of humidity, and preliminarily milled ingredients up to fractions with 1.5-2.0 mm size are added into honey at mixing, mixing is performed during 60-180 s, then if the mixture temperature is set to 40°C, then produced semi-finished product in the form of bed with 1.5-2.0 cm thickness is layered on tray with oiled paper and heated within 8-10 minutes at a temperature of 180-190°C with further cooling to the temperature of 20-25°C, is cut to bars and packed, the dried fruits include dates, apples and raisins, nuts-almonds, hazelnuts, walnuts, additionally the ingredients are competed with cinnamon and seeds; upon that components are taken at the following ratio, WT%: honey 25.0-35.0; dates 7.5-10.3; apple 10.0-13.8; raisins 10.0-13.8; almonds 10.0-13.8; walnuts 11.3-15.5; hazelnuts 5.0-10.4; seeds 5.0-6.9; cinnamon - 0.8-1.1. Additionally one introduces bananas 8.0-11.0%, or dried apricots 10.0-11.0%, or prunes 10.5-13.0%, or cashew 5.5-6.0%, or peanuts 6.0-7.0%, or coconut 11.0-12.0% or sesame 5.3-6.1%, and the seeds include - sunflower or pumpkin seeds.

EFFECT: invention widens the range of confectionary products based on natural products, which retain their native properties during preparation.

2 cl, 1 dwg, 4 ex

Description

The invention relates to the food industry, in particular to a confectionery, and in particular to methods for producing confectionery based on honey with dried fruits and nuts.

Known food product based on honey, including nuts, honey, fruits and / or berries and fruits of citrus plants (see application for invention No. 98115365, A23L 1/08, 1998).

A known method of producing a baby food product, comprising preparing raw fruit, crushing it, mixing with honey, boiling, rubbing and packing, according to the invention, mixing with honey is carried out after rubbing, sugar is added to the mixture, and the mixture is homogenized and sterilized before packing (application of the Russian Federation 96100001/13, 1996, A23L 1/29).

Known confectionery product, which is a fried nut kernel, coated with a first layer containing a mixture of 50-80% honey and 20-50% water, and a second layer containing a mixture of 84-92% sugar and 8-16% starch with a particle size of sugar and starch 0.05-0.5 mm (see Japan Application 62-34383, A23L 1/36, 1979).

The use of diluted honey with subsequent enveloping with sugar and starch of the manufactured product during heat treatment leads to a decrease in the quality and naturalness of the finished product.

Known confectionery product, which is a pre-fried nut, glazed with an emulsified solution containing vegetable oil, water, sugar syrup and honey (see US patent 4647463, A23L 1/36, 1987).

Known confectionery product "Walnut in honey", which is a walnut kernel, coated with a layer of honey. The ratio by weight of walnut kernels and honey is 1: (2.3-2.5) (see USSR author's certificate 1788892, A23L 1/36, 1993).

The disadvantages of all of the above products should be recognized as their inherent sweet taste and increased calorie content due to the use of honey or sugar.

There is also known a method of producing a dry nutritional mixture on a grain basis, which includes heat treatment and molding in the form of a grain portion to obtain the target product with flavoring agents, in which the cereal flakes are at least partially roasted in honey. Flavors include seeds, dried fruits, dried vegetables, nuts, kernels of stone fruit seeds, candied fruit, freeze-dried juices (see RF application 2000122645 A, A23L 1/164).

The closest analogue to the claimed is a method of obtaining a confectionery product "ENERGY +" containing natural honey, synthetic citric acid and crushed: dried apricots, prunes, walnuts. Walnuts, prunes and dried apricots are taken in equal weight proportions and chopped, for example, in a meat grinder to a particle size of 1.0-1.5 mm. Then, liquid natural honey, for example, linden honey with a temperature of 30-40 ° C and citric acid, are added to the crushed fruit mass. At a temperature of 15 to 25 ° C, the composition is stirred, for example, using a mixer until a homogeneous mass of products is obtained. Additional components in the form of candied fruits or berries in a small amount (3-5 wt.%) Are possible due to a decrease in wt. % honey. Then the resulting homogeneous mass is placed in the hopper of the extruder to give the desired shape to the cross section of the body of the confectionery product. The body of the confectionery product is formed by extruding the mass through dies with the desired hole shape (rectangular, round or oval). Obtained at the exit of the extruder, the mass formed in the form of a column is cut into a predetermined size of the body of the confectionery product (bar). After that, the bars are laid out on a pallet, coated with chocolate glaze with a thickness of 1-1.5 mm and allow the glaze to harden. Glaze the case of the confectionery product according to the instructions of TI 02-03-2000 (see RF patent 2400099, A23G 3/34, 2009).

The disadvantage of this method is the complexity expressed in additional equipment (extruder), leading to additional energy costs, and the introduction of citric acid reduces the biological value of the finished confectionery.

The technical task of the claimed invention is the ergonomics of the method, expanding the range of confectionery products based on natural products that preserve vitamins and a specific fruit-nutty taste with honey taste and smell during the preparation process.

The problem is solved in a method for the production of a confectionery based on honey, including the selection of ingredients from dried fruits, nuts, grinding and mixing with honey, molding and packaging, while before mixing the honey is heated in a water bath to a temperature of 80-90 ° C and a refractometer reading 92 % moisture, and pre-ground ingredients to a particle size of 1.5-2.0 mm are added to honey when mixing, while mixing is carried out for 60-180 seconds, then when the temperature of the mixture is set to 40 ° C, the resulting mass is laid out on a baking sheet lined with oiled paper, cover it with another oiled paper, roll it to a side height of a baking sheet of 1.5-2.0 cm, then the layer is pressed to reduce the thickness of the layer by 2-3 mm and cut into predetermined geometric dimensions of a rectangular or square shape, while the formation is not cut by 2-2.5 mm, the resulting semi-finished product is heated for 8-10 minutes at a temperature of 180-190 ° C, followed by cooling to a temperature of 20-25 ° C, finally cut into bars and packaged, while Dried fruits use dates, apples and raisins, from nuts - almonds, hazelnuts, walnuts, cinnamon and sunflower seeds are additionally added to the composition of the ingredients, and the components are taken in the following ratio, wt. %:

honey 25.0-35.0 dates 7.5-10.3 an Apple 10.0-13.8 raisins 10.0-13.8 almond 10.0-13.8 Walnut 11.3-15.5 hazelnut 5.0-10.4 sunflower seeds 5.0-6.9 cinnamon 0.8-1.1

In addition, honey can be partially replaced by an invert syrup with the amount of reducing substances 78-80% and / or fruit-fructose-glucose syrup.

And additionally add bananas 8.0-9.0%, dried apricots 10.0-11.0% and prunes 10.5-11.2%, cashews 5.5-6.0%, peanuts 6.0-7, 0%, coconut 11.0-12.0% sesame 5.3-6.1%, and as seeds - sunflower, or sesame, or pumpkin in the amount of 5.8-6.0%.

The choice of the proposed methods for the preparation of a confectionery product and the composition of the ingredients both in quantitative composition and in appearance makes it possible to obtain products with a wide range of useful properties.

The method provides for the integrated processing of plant materials and low-waste production of fruit sweets, as well as the production of specially designed and scientifically based formulations that guarantee the functional purpose of this product for almost all population groups.

Honey is heated in a water bath to a temperature of 80-90 ° C and a refractometer reading of 92% humidity and provides a sharp decrease in viscosity in order to create more favorable conditions for further uniform distribution with a pre-ground mixture of ingredients. Further satisfied short-term heating for 8-10 minutes at a temperature of 180-190 ° C provides intensive removal of moisture in the lower layer and, as a result, the formation of a “crust” on the lower surface and significantly reduce the stickiness of the finished product. This allows you to organize the packaging of products, long-term storage and safety of the finished product.

Examples of the method.

Example 1. For the preparation of a confectionery product, the dried, peeled, inedible parts of dried fruits — dates, apples and raisins — are taken from nuts — almonds, hazelnuts, walnuts, seeds, and crushed to a size of fractions of 1.5 mm, stepwise grinding is allowed. depending on the equipment intended for these purposes. At the same time, honey is prepared by heating in a water bath. Heating is carried out to a temperature of 80 ° C and a refractometer reading of 92% humidity. Upon reaching the preset mode, crushed ingredients are immediately added with simultaneous mixing, lasting 60 seconds. Then the mixture is maintained until the temperature reaches 40 ° C. The resulting mass is laid out on a baking sheet lined with oiled paper, and covered with another oiled paper. They are rolled to a side height of a baking sheet of 1.5 cm. Then the layer is pressed to reduce the thickness of the formation by 2 mm and cut into the specified geometric dimensions of a rectangular or square shape, while the formation is not cut into 2 mm. The resulting semi-finished product is heated in frying ovens for 8 min at a temperature of 180 ° C. The finished confectionery product is cooled to a temperature of 20 ° C, finally cut into bars and packaged. Moreover, the components are taken in the following ratio, wt. %:

honey 35.0 dates 7.5 an Apple 10.0 raisins 10.0 almond 10.0 Walnut 11.3 hazelnut 10,4 sunflower seeds 5,0 cinnamon 0.8

Example 2. The method is carried out analogously to example 1, except that the ingredients are crushed to a size of 2.0 mm, mixing with honey is carried out for 180 seconds. They are rolled to a height of 2.0 cm on the sides of the pan. Heating is carried out in frying ovens for 10 minutes at a temperature of 190 ° C. The finished confectionery product is cooled to a temperature of 25 ° C, finally cut into bars and packaged. Moreover, the components are taken in the following ratio, wt. %:

honey 25.0 dates 10.3 an Apple 12.8 raisins 12.8 almond 12.8 Walnut 11,4 hazelnut 6.9 sunflower seeds 6.9 cinnamon 1,1

Example 3. The method is carried out analogously to example 1, except that they take the following components, wt. %

honey 25.0 bananas 10.3 an Apple 12.8 prunes 12.8 almond 12.8 Walnut 11,4 peanut 6.9 sesame seeds 6.9 cinnamon 1,1

Example 4. The method is carried out analogously to example 2, except that the honey is partially (20%) replaced by invert syrup with the amount of reducing substances 78-80%.

Claims (2)

1. A method of manufacturing a honey-based confectionery, including selection of ingredients from dried fruits, nuts, grinding and mixing with honey, molding and packaging, characterized in that before mixing the honey is heated in a water bath to a refractometer reading of 92% moisture, and pre-ground ingredients up to the sizes of fractions of 1.5-2.0 mm, make honey when mixing, while mixing is carried out for 60-180 s, then when the temperature of the mixture is set at 40 ° C, molding is performed in the form of a layer 1.5-2.0 cm thick received half the rikat on a baking sheet with oiled paper is heated for 8-10 minutes at a temperature of 180-190 ° C, followed by cooling to a temperature of 20-25 ° C, cutting into bars and packing, while dates, apples and raisins are used as dried fruits, from nuts - almonds, hazelnuts, walnuts, cinnamon and seeds are added to the composition of the ingredients, and the components are taken in the following ratio, wt.%:
honey 25.0-35.0 dates 7.5-10.3 an Apple 10.0-13.8 raisins 10.0-13.8 almond 10.0-13.8 Walnut 11.3-15.5 hazelnut 5.0-10.4 sunflower seeds 5.0-6.9 cinnamon 0.8-1.1 2. The method according to p. 1, characterized in that it additionally contribute 8.0-11.0% bananas, or dried apricots 10.0-11.0%, or prunes 10.5-13.0%, or cashew 5, 5-6.0%, or peanuts 6.0-7.0%, or coconut 11.0-12.0%, or sesame 5.3-6.1%, and as seeds, sunflower or pumpkin.

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