RU2129377C1 - Method of producing spice cakes "saulyk" - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves preparation of sugar syrup, its heating, flour scalding by it, mixing margarine, sugar, vegetable oil, egg powder and scalding, introduction of leavens into prepared mass, its mixing, forming, baking, glazing of prepared products, their ageing and packing. Vegetable additive "Erakond" is introduced in mass during the components mixing in the amount of 0.25% to total mass. This additive influences positively on man's immune system. EFFECT: improved taste and reduced cost price.

Description

 The invention relates to the food industry, in particular the production of confectionery products of a medical and preventive direction, for example, gingerbread cookies.

 A known method for the production of dietary gingerbread [1], including the preparation of glucose-sugar syrup, brewing dough, mixing margarine and the remaining portion of wheat flour, corn flour with particle sizes of not more than 19 - 20 microns in an amount of 3.3% by weight of the recipe components, introduction to the mass baking powder, kneading, mass formation, its baking, glazing, matting and packaging. To give the biological value of the obtained product in the prototype, sugar and glucose are used in the manufacture of the syrup, and corn flour is added to the dough, along with wheat flour, believing that this will enrich the gingerbread with vitamins. In addition, it is stated that cornmeal acts as a flavoring component. Vanilla essence is used to add flavor.

 The prototype method has several disadvantages, the main of which is the low biological value of the obtained gingerbread and their low saturation with vitamins. Well-known gingerbread cookies do not have any health-improving and preventive properties. Meanwhile, there are regions with a tense environmental situation. These are, first of all, regions with a developed petrochemical industry, to which Bashkortostan can be attributed.

 The presence of vanilla essence makes gingerbread unacceptable in the diet of people with allergic reactions, which are becoming more and more in industrial regions with adverse environmental conditions.

 Due to the recent sharp increase in diseases caused by the weakening of the immune status and, above all, oncological diseases, an anti-cancer program has been adopted in the Republic of Bashkortostan. Within the framework of this program, the republic’s food industry has been given the task of developing and producing food products with health-improving and prophylactic properties that help strengthen the immune system. Of the variety of existing immunomodulators, preference must be given to immunomodulators of natural, plant origin. At the same time, the products of this group should be affordable and have a traditional, familiar consumer taste.

 The aim of the invention is to develop a method for the production of gingerbread with pronounced immunotropic activity, used for the prevention of a number of diseases, including precancerous. At the same time, products should have good taste and consumer properties, have an attractive appearance. The resulting products should be affordable for the general public.

 This goal is achieved by the fact that in the method of production of gingerbread "Saulik" ("Saulik" in translation from the Bashkir language means "Health"), which involves preparing sugar syrup, heating it, making flour, mixing margarine, sugar, vegetable oil, egg powder and infusion, introduction into the resulting mass of disintegrants, its kneading, molding, baking, glazing finished products, their aging and packaging, unlike the prototype, at the stage of mixing the components, the herbal additive "Era" is introduced into the mass ond "in an amount of 0.25% to the total weight of the prescription components.

 The Herracond vegetable food additive is produced from the alfalfa according to the original technology [2]. It contains amino acids, uronic acids, amino sugar, carbohydrates, organic acids, flavanoids, trace elements. According to the results of research at Bashgosmeduniversitet "Erakond" has a pronounced immunoprotective activity. In addition, it has a hypatoprotective, anti-inflammatory, wound healing, antiulcer, anabolic activity. In particular, as a hypoprotector, "Erakond" surpasses the effect of silibor - a known hepatoprotective agent. When using "Erakonda" no contraindications and any negative side effects were found. "Erakond" in its natural form has been widely tested in medical and medical institutions of Ufa, Yekaterinburg, Kurgan, Sterlitamak. Its positive effect on the state of health of patients was noted everywhere.

 However, the systematic use of Heraconda in small, preventive doses is difficult. The most optimal is the introduction of it into the daily diet with food.

When developing such therapeutic and prophylactic products, it is important to observe two basic conditions:
1) the technological process of preparation of the product should not reduce the effectiveness of "Herakonda";
2) the presence of "Heraconda" in a particular product should not adversely affect its taste, although the appearance of a new flavoring bouquet is not ruled out. However, the new taste should create a pleasant feeling in the consumer, since the new class of products is designed for long-term, everyday use.

 In addition, a new class of products should be affordable for the general public.

 All these requirements meet the gingerbread "Saulyk" obtained by the claimed method. Empirically (in a group of outbred white mice) it was found that the effectiveness of the use of gingerbread in the diet with the declared amount of "Herakonda" is equivalent to using the same amount of pure "Herakonda". The claimed technological process does not reduce the initial efficiency of "Herakonda". Gingerbread "Saulyk" has a pleasant taste and a little coffee aroma without the use of any flavorings, due to the natural taste of "Heraconda". The tasting committee also noted that the Erakonda supplement eliminates the inherent flaw in many confectionery products - cloying. As for the price, in comparison with traditional varieties of gingerbread, there was no significant increase in price, since the need for artificial flavors is eliminated.

 Thus, the aim of the invention is the creation of a tasty, inexpensive product with therapeutic effect achieved.

The method is as follows:
Syrup preparation: in accordance with the recipe, water is added to the disperser, molasses, sugar is poured. The mixture is stirred until complete dissolution and heated, while the ratio of the components in the syrup is as follows, wt.%:
Sugar - 52.96
Molasses - 23.77
Water - 23.27
Preparation of the dough: strained syrup with a temperature of 55-60 ^o C is fed into the dough mixing machine and the flour is poured, stirred, while the flour is brewed. The tea leaves are cooled so that the temperature of the finished dough is 31-33 ^o C. During cooling, the remaining components of the formulation are added to the prepared tea leaves, in the following ratio, wt.%:
Wheat flour - 50.18
Syrup - 42.3
Margarine - 4.72
Vegetable oil - 1.51
Egg Powder - 0.71
Heracond - 0.25
Soda - 0.1
Ammonium salt - 0.5
The duration of the batch is 3-5 minutes.

Molding dough, baking: Ready dough is fed into the funnel of the molding machine. Molded dough pieces are placed on sheets and sent for baking. The temperature of the oven 190-220 ^o C. the Duration of baking 12 - 14 minutes

Gingerbread cooling: after baking, the gingerbread cookies are cooled to a temperature of 45-50 ^o C.

 Gingerbread icing: chilled gingerbreads are glazed in a continuously rotating drum, into which a thin stream of pre-boiled sugar content of 77 - 78% sugar syrup is served. After glazing, the gingerbread cookies are sent to the mat. The duration of the stand is at least 2 hours. Next, the gingerbread cookies go to the packaging.

 The appearance of the gingerbread obtained according to the claimed method corresponds to the traditional one. The presence of "Herakonda" gives the surface of the gingerbread a golden hue, mouth-watering smell and taste with a touch of well-roasted coffee. In addition, a slowdown in the process of staling gingerbread was noted.

 An experimental batch of Saulyk gingerbread cookies was produced and implemented in order to study consumer demand. Customer reviews are good.

Claims (1)

 Method for the production of Saulik gingerbread cookies, which involves preparing sugar syrup, heating it, making flour, mixing margarine, sugar, vegetable oil, egg powder and tea leaves, introducing into the resulting mass of baking powder, kneading, molding, baking, glazing of finished products, them stand and packaging, characterized in that at the stage of mixing the components into the mass enter the herbal supplement "Herakond" in the amount of 0.25% of the total weight of the recipe components.