RU2083118C1 - Method for spice-cakes production - Google Patents

Abstract

FIELD: food industry, in particular, production of baked confection. SUBSTANCE: method involves drying, roasting and bolting the flour. Before mixing with dough components honey is preliminary treated. For this purpose it is heated up to boiling, whipped up to white foam and cooled up to temperature 30-35 C. Prepared honey is mixed with flour and then other dough components are introduced in flour mixture. Dough is rolled-in and formed by means of board with carving for applying the design on product. Carving depth on board is not more than 10-15 mm with pliable drawing from 3 to 6 levels and inclined angle of 30-90 deg to board surface. EFFECT: higher flavor index and increased shelf life. 2 cl

Description

 The invention relates to the food industry, in particular to a confectionery. It can be used for the preparation of flour confectionery products, namely: gingerbread gifts, printed gingerbread souvenirs, silhouette, combined.

 Thanks to the invention, a new type of flour products is created that combines the artistic development of appearance, the art of woodcarving, the creation of a new recipe, molding and baking, as well as professional painting with colorful glazes.

A known method for the production of gingerbread, including the preparation of sugar or sugar syrup, kneading dough with the introduction of the components provided for by the recipe, and flour, molding products, baking them, cooling, preparing syrup for glazing, glazing and drying the gingerbread [1]
The disadvantages of this method is that the quality of the products obtained does not always have stable performance, and their shelf life is limited to two weeks.

There is also a known method for the production of gingerbread, in particular custard, including the preparation of an emulsion from water, sugar, molasses, invert syrup and other components provided by the recipe, brewing flour with an emulsion at the same time as dough mixing, introducing chemical baking powder, molding and baking, while chemical baking powder is introduced into the emulsion in a certain sequence with respect to sugar [2]
The disadvantages of this method are: the limited use of it (only for the preparation of custard cakes), as well as their reduced quality indicators due to the imbalance of the components of the formulation, the absence of honey among them.

A known method for the production of semi-finished gingerbread cookies, including the preparation of an emulsion from oil, honey, melange, sugar, water and baking powder, mixing the emulsion with flour and molding the resulting dough, while the dough is subjected to certain processing before molding, and when mixing the components of the dough, a certain predetermined uniformity of the dough is established to which mixing should be carried out [3]
The disadvantages of this method are the complexity of the process of preparing products on it, since it is necessary to adjust the processing parameters of the components at certain stages of the preparation of the dough, as well as insufficiently high quality indicators of the finished products both in terms of external and taste indicators.

The closest analogue to the problem to be solved and the technical result achieved is a method for producing gingerbread, which involves mixing sugar, molasses and water until sugar is completely dissolved, introducing honey, egg product, chemical baking powder, kneading dough with flour, rolling it until the same layer thickness is obtained molding by means of a wooden board having a thread for drawing a pattern on the product and baking the resulting blanks. At the same time, honey is introduced together with other components into the flour during kneading [4]
The disadvantages of this method is the insufficiently high quality of finished products, both in terms of taste indicators, and in terms of external performance, since the products are obtained with a vague pattern. At the same time, the shelf life of finished gingerbread is limited to 10-20 days.

 A common drawback of the existing gingerbread products, along with low taste, is the lack of an original decorative appearance.

 The technical result consists in a qualitative change in taste indicators through the use of high-quality, environmentally friendly products used for the preparation of gingerbread; increasing the shelf life from 3 to 6 months as a result of the introduction of advanced industrial technology and quality food packaging; creating a variety of types and shapes of gingerbread cookies with a clear image and bright painting with colored glaze and watering.

To achieve a technical result, a method for the production of gingerbreads is proposed, which involves mixing sugar, molasses and water until sugar is completely dissolved, introducing honey, an egg product, chemical cultivators, kneading dough with flour, rolling it until the layer is the same in thickness, molding using a wooden board ( or a mold made from modern food materials) having a thread for applying a pattern to the product and baking the resulting blanks, characterized in that the honey before mixing with the compo the nents of the dough are preheated to a boil, whipped until a white foam is obtained, cooled to 30-35 ^o C and mixed with flour before adding it to the components of the dough, while for molding using a board with a thread depth of not more than 10-15 mm with a plastic image from 3 to 6 levels and an inclination angle of 30-90 ^o relative to the plane of the board.

 The method is characterized in that chicken eggs are used as an egg product, the protein and yolk of which are whipped separately until foam is formed and they are introduced simultaneously into the flour after making honey.

 The proposed method for the production of gingerbread products involves the use of both rye and wheat flour. It is possible to additionally introduce fresh chicken eggs into the mixture of prescription components, which are beaten separately (proteins and yolks) until foam and pour into the flour. Chemical leavening agents and natural spices are added depending on the desired gingerbread taste. To improve the taste of gingerbread, alcohol, cognac, vodka, rose water, butter are used.

 Kneading the dough is done until a homogeneous mass of white. After kneading, the gingerbread dough can be placed either in a warm place for 30 minutes or for 3-4 weeks in the cold to get different tastes.

The dough is rolled into a layer of the same thickness, then transferred to a gingerbread wooden mold and stuffed tight. The gingerbread board has a thread depth of not more than 10-15 mm with a plastic image of 3 to 6 levels and an inclination angle of 30-90 ^o relative to the plane of the board.

 The use of environmentally friendly natural high-quality products, as well as the peculiarities of their preparation for kneading and the connection procedure, the exposure of the gingerbread dough not only improves the taste of gingerbread, but also ensures the clarity of the pattern on the gingerbread, even distribution of pores in the workpiece arising from exposure to chemical baking powder.

 All these indicators provide a shelf life of finished gingerbread for up to 6 months without loss of taste.

 The method of preparation of gingerbread is as follows.

 Initially, the flour is dried well, or slightly fried, carefully sifted beforehand (you can use air blowing to saturate with oxygen).

Before mixing with the components of the dough, honey is preheated to a boil, whipped until a white foam is obtained, cooled to 30-35 ^o C and mixed with flour before adding it to the dough components.

 Squirrels and yolks of fresh chicken eggs are beaten separately until foam is formed, and then alternately poured into the flour.

 Kneading dough occurs until a homogeneous white mass of steep consistency is obtained.

 After kneading, the gingerbread dough for the acquisition of different tastes can be placed either for half an hour in a warm place, or for 3-4 weeks in a cold place.

The prepared dough is rolled into a layer of the same thickness across the entire plane, corresponding to the size of the gingerbread board, then the prepared dough layer is transferred to the gingerbread board and stuffed tight. The gingerbread board has a thread depth of not more than 10-15 mm with a plastic image from 3 to 6 levels and a tilt angle of 30-90 ^o relative to the plane of the board.

 After removing the dough from the gingerbread form, it should rise a little.

Baking is performed on a non-stick baking sheet at 145-160 ^o C.

 Glazes used for watering and painting gingerbread are made on the basis of natural dyes (they are transparent, translucent and opaque). The main requirements for the glaze: brightness, a variety of colors, good adhesion to the test, their gloss retention during long-term storage.

 The finished gingerbread can be of the following types: printed from embossed from a gingerbread board), silhouette (carved with a metal outline), volume (small sculptures molded manually or baked in volume form).

Claims (2)

1. A method for the production of gingerbread, which involves mixing sugar, molasses and water until sugar is completely dissolved, introducing honey, egg product, chemical baking powder, kneading dough with flour, rolling it until the same thickness of the layer, molding by means of a wooden board with thread for applying a drawing to the product, and baking the obtained preforms, characterized in that the honey is pre-heated to boiling before mixing with the components of the dough, beat until white foam is obtained, cooled to 30 35 ^o С and sew with flour before introducing it into the components of the dough, while for molding using a board with a thread depth of not more than 10 15 mm with a plastic image from 3 to 6 levels and a tilt angle of 30 - 90 ^o relative to the plane of the board.  2. The method according to claim 1, characterized in that chicken eggs are used as an egg product, the protein and yolk of which are whipped separately until foam is formed and they are introduced simultaneously into the flour after making honey.