RU2772715C2 - Food product of frozen honey and method for production of food product of frozen honey - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed method for the production of a food product of frozen honey includes keeping raw materials – honey – at a temperature of +15 - +19°C, pouring raw materials into a bowl of a planetary mixer, whipping raw materials to dense, homogeneous, creamy mass, then freezing the resulting creamy mass in a prepared freezer hopper for 12-15 min, transferring the product from the freezer to a molding press with subsequent reception of molded briquettes of size and weight standard from the press, and keeping the resulting molded briquettes in the freezer at a temperature of -15 - -18°C for at least 6 h. A food product of frozen honey produced by the specified method, which is whipped to homogeneous creamy mass and frozen honey in the form of molded briquettes, is also proposed.

EFFECT: group of inventions is aimed at expansion of the range of honey-based products.

3 cl, 3 ex

Description

SUBSTANCE: group of inventions relates to food products and methods for their production.

From the prior art, food products are known that include honey, including food products that are ice cream.

A mixture for dessert is known, including sour cream and honey in a ratio of 1.0 - 2.5: 0.8 - 1.2 (SU 1788887 A3, 15.01.1993).

A food composition is known, including 20-45 wt.% pre-frozen and crushed honey, 5-15 wt.% herbal supplements, 45-60 wt.% excipients (CN 109730282 A, 10.05.2019).

Ice cream is known, including dry cheese whey in an amount of up to 3%, dextrinmaltose in an amount of up to 4.5%, pectin in an amount of 0.2%, dry Jerusalem artichoke powder in an amount of 3% by weight of the mixture, sweetener "Stevioside" in an amount of 0.01 -0.02%, walnut in the amount of 3%, acacia honey in the amount of up to 5% (RU 2521671 C1, 07/10/2014).

Thus, the use of honey as one of the additives to ice cream is known, constituting a rather insignificant part of the composition of the product.

Due to the small amount of honey in well-known products - ice cream, it cannot fully show its nutritional value and medicinal effects.

As the closest analogue, you can take a product that is ice cream, including honey as an additive (RU 2521671 C1, 10.07.2014).

From the prior art is not known product, which is honey - ice cream.

A product is proposed, which is ice-cream honey, which is whipped to a homogeneous creamy mass and frozen honey in the form of molded briquettes.

It is also proposed a method for the production of honey - ice cream, including keeping the raw material - honey at a temperature of +15ºС - +19ºС, pouring the raw material into a bowl of a planetary mixer, whipping the raw material to a dense, homogeneous, creamy mass, pouring the resulting creamy mass into the prepared freezer hopper, followed by freezing, transferring the product from the freezer to the molding press, followed by obtaining molded briquettes of the size and weight standard from the press.

The preferred parameters are: keeping raw materials - honey at a temperature of +17ºС for at least 30 minutes, freezing for 12 - 15 minutes.

It should be noted that the production of the product is possible with going beyond the preferred parameters, but the deterioration of the organoleptic qualities of the product is possible.

It is also advisable, to stabilize the structure of the product, keeping the molded briquettes of size and weight standard in a freezer at a temperature of -15°C - -18°C for at least 6 hours.

The product, which is honey - ice cream, combines both the high nutritional value of honey and the attractive organoleptic properties of ice cream. This combination of qualities is the technical result of a group of inventions. Frozen honey fully retains its nutritional value, and the healing properties of honey are also preserved.

At the same time, the production technology of the product is not particularly difficult, which can ensure its mass production.

The raw material for the production of the product is natural honey, stored in dry warehouses at a temperature of +12ºС to +22ºС.

The following equipment is required to manufacture the product:

medium temperature refrigerating chamber,

planetary mixer with bowl 40-50 liters,

freezer for solid ice cream with the functions of cooling raw materials and freezing the product, not lower than -18ºС,

molding line (portioning, packaging in individual packaging),

a freezer for hardening and short-term storage of products, which allows maintaining the temperature regime from -15ºС to -18ºС.

The method of production of honey - ice cream is carried out as follows.

Raw materials (honey) are tempered to a temperature of +15ºС - +19ºС, the optimum temperature is +17ºС.

The raw materials are poured into the bowl of the planetary mixer.

At high speeds of the mixer, the raw materials are beaten to a dense, homogeneous, creamy mass.

The resulting cream mass is poured into the prepared freezer hopper, the freezing program is started, the optimal time is 12-15 minutes.

Next, the product from the freezer is transferred to the molding press.

Molded briquettes of size and weight standard are obtained from the press by means of removable nozzles.

Next, the briquettes are sent along the conveyor belt, from which they are removed by packers for individual packaging. Next, the finished product, packaged and packaged, is laid out on confectionery pins and brought into the chamber to stabilize the product structure and hardening for at least 6 hours.

Examples of the implementation of the method for the production of honey - ice cream.

Example 1. Raw materials (honey) are kept at a temperature of +15ºС for 40 minutes. Further, the raw material is poured into the bowl of the planetary mixer. At high speeds of the mixer, the raw materials are whipped to a dense, homogeneous, creamy mass. The resulting cream mass is frozen for 12 minutes. The product from the freezer is transferred to the molding press. Briquettes are obtained from the press by means of removable nozzles. Next, packed and packaged briquettes are laid out on confectionery pins and brought into the chamber to stabilize the product structure and hardening at a temperature of -18°C for 12 hours.

Example 2. Raw materials (honey) are kept at a temperature of +19ºС for 60 minutes. Further, the raw material is poured into the bowl of the planetary mixer. At high speeds of the mixer, the raw materials are whipped to a dense, homogeneous, creamy mass. The resulting cream mass is frozen for 15 minutes. The product from the freezer is transferred to the molding press. Briquettes are obtained from the press by means of removable nozzles. Next, packed and packaged briquettes are laid out on confectionery pins and brought into the chamber to stabilize the product structure and hardening at a temperature of -15°C for 10 hours.

Example 3. Raw materials (honey) are kept at a temperature of +17ºС for 30 minutes. Further, the raw material is poured into the bowl of the planetary mixer. At high speeds of the mixer, the raw materials are whipped to a dense, homogeneous, creamy mass. The resulting cream mass is frozen for 14 minutes. The product from the freezer is transferred to the molding press. Briquettes are obtained from the press by means of removable nozzles. Next, packed and packaged briquettes are laid out on confectionery pins and brought into the chamber to stabilize the product structure and hardening at a temperature of -17°C for 6 hours.

A product is proposed that has a high nutritional value, some medicinal properties and at the same time with attractive organoleptic qualities.

Claims (3)

1. A method for the production of a food product from frozen honey, including keeping the raw material - honey at a temperature of +15 - +19ºС, pouring the raw material into a bowl of a planetary mixer, whipping the raw material to a dense, homogeneous, creamy mass, followed by freezing the resulting creamy mass in a prepared freezer hopper in for 12-15 minutes, transferring the product from the freezer to a molding press, followed by obtaining molded briquettes of size and weight standard from the press and keeping the resulting molded briquettes in a freezer at a temperature of -15 - -18 ° C for at least 6 hours. 2. The method according to claim 1, characterized in that the storage of raw materials - honey is carried out at a temperature of +17ºС for at least 30 minutes. 3. Food product from frozen honey, obtained by the method according to claim 1, which is beaten to a homogeneous creamy mass and frozen honey in the form of molded briquettes.