RU2163073C1 - Method of spice-cakes production - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves preparation of dough by mixing of high-grade wheat flour, granulated sugar, fat ingredient - margarine, hen's eggs or melange, whole condensed milk, leaveners, honey flavor, vanillin and vinegar essence. Then goods are formed and baked. Used as a filler is fruit-and-berry confiture which is preliminarily mixed with flour in ratio (2-3):1. All ingredients are take in determined quantity. EFFECT: higher qualitative, gustative and alimentary properties. 1 ex

Description

 The invention relates to the confectionery industry, in particular to the production of gingerbread.

 A known method for the production of flour products according to the patent of the Russian Federation N 2088089, A 21 D 8/00, 8/02, 13/08, published on 08/27/1997, Paragraphs 184-221 protected the production method of gingerbread cookies of various shapes with or without filling, for example, "Children's", "Vyazemsky", "Tula", "Figured" and others with the use of wheat flour, margarine, milk, granulated sugar, vanilla, melange, baking powder and other necessary recipe components that are mixed, introducing them in a certain order, molded and bake according to the proposed regime.

 However, in all the above formulations, wheat flour of the 1st grade is used, expensive flavoring additives, such as nuts, cocoa, orange butter, raisins.

 As a prototype, the method of preparing Gingerbread cookies for children is considered (see the book "Recipes for Gingerbread" .- M: Food Industry, 1968, p. 97).

The recipe for the Gingerbread cookies includes, kg per 1000 kg of finished products:
Premium flour - 423.94
Flour of the highest grade (for heat) - 17.79
Sugar - 70.38
Condensed milk - 156.01
Natural honey - 64.01
Butter - 47.90
Yolks - 16.11
Soda - 0.85
Ammonium - 1.10
Vanilla Essence - 1.95
Fruit Filling - 151.35
A method of preparing gingerbread includes mixing prescription ingredients, molding products, baking. Egg yolks are mixed. Such expensive products as butter, natural honey are introduced into the formulation.

 The technological process involves the separation of egg yolks from proteins, which is rather laborious. The taste of gingerbread can be significantly improved by replacing the filling.

 The objective of the invention is to improve the method and obtain relatively inexpensive gingerbread.

 The technical result is an increase in the taste of gingerbread cookies due to the proposed combination of products prepared by the proposed method, as well as through the use of confiture, which differs from other fillings by the presence of a large number of vitamins and fruit aroma.

This result is achieved by the fact that in the method of preparing gingerbread with filling, which involves preparing the dough by mixing the recipe components: premium wheat flour, granulated sugar, fat and honey components, egg product, whole condensed milk with sugar, baking powder - baking soda and ammonium carbonate, vanillin and vinegar essence, molding of products and baking, table margarine is used as the fat component, egg product - chicken eggs or melange - pre-beat until foam is formed, in honey flavor is used as the honey component, and fruit and berry confiture is used as the filling, which is pre-mixed with flour in the ratio (2-3): 1, and the recipe components are taken in the following ratio, kg per 1000 kg of finished product:
Premium wheat flour - 452.43
Wheat flour (to heat) - 18.47
Wheat flour (to the filling) - 72.16
Sugar - 102.47
Condensed whole milk with sugar - 108.61
Table margarine - 39.84
Chicken or melange eggs - 20.27
Baking soda - 2.72
Ammonium carbonate - 1.82
Crystal vanillin - 0.18
Honey flavor - 0.36
Vinegar Essence - 1.08
Filling - fruit and berry jam - 181.02
The proposed combination of products, beating eggs or melange until foam gives spice cakes to spice, provide long-term storage (20 days in the summer, 30 days in the winter), and confiture - pleasant aroma, taste and enhances nutritional properties.

 The method of preparation of gingerbread is as follows. Prepare products for kneading in accordance with the current "Technological instructions for the production of flour confectionery" (1992 edition), from the section "Preparing raw materials for production", "Instructions for preventing foreign objects from getting into products at the enterprises of the confectionery industry and in cooperatives", sanitary rules and norms SanPiN 2.3.4.545-96. At the same time, gingerbread dough and invert syrup are prepared separately. Beat chicken eggs or melange until foamy. Separately prepare the filling - fruit and berry confiture, mixing it with flour in the ratio (2-3): 1. This ensures its necessary consistency and facilitates application and shaping. Violation of this ratio makes the filling either too liquid or too thick. The filling is applied to the prepared blanks of gingerbread. The confiture used corresponds to TU 9163-006-25591203-98. It may contain orange with carrots, cranberries with apples, strawberries with apples, apricot with carrots, etc. After baking, the gingerbread cookies are glazed, cooled, and prepared for packaging.

Gingerbread Cooking Example
The recipe for gingerbread is shown in the table.

The preparation of gingerbread consists of the following main stages: preparation of syrup, preparation of dough. Raw gingerbread dough contains a significant amount of sugar, limiting the swelling of flour proteins. Thanks to this, the dough acquires a loose and at the same time viscous consistency. The temperature of the dough after kneading should not exceed 22 ^o C, so the temperature of the raw material should not be higher than 20 ^o C. Invert syrup should be pre-cooled to 20 ^o C. The optimal humidity of the dough should be in the range of 18-26%. These technological parameters must be maintained during kneading, as humidity and temperature of the test affect the properties of the test and the quality of the gingerbread. At lower humidity, the gingerbread cookies are non-streamlined, and at higher humidity they are spread and have a slight rise. At a higher temperature, the dough can "drag out", and in this case, the gingerbread cookies get tight and streamlined.

 Invert syrup is prepared in an open digester. The use of invert syrup improves the quality of raw gingerbread and reduces their shrinkage during long-term storage due to the increased hygroscopicity of this type of raw material. At this time, beat eggs or melange until foam is obtained. Prepare table margarine, in this example "Home". Pre-cooked and chilled syrup is mixed in a dough mixer with all raw materials without flour and chemical baking powder for 1-2 minutes. Then, chemical disintegrants and flour dissolved in water are added and stirring is continued for 5-12 minutes until a homogeneous consistency test is obtained.

 The dough is formed with a metal rolling pin with cutters. During manual molding, the finished dough in parts of 5-6 kg is placed on a cutting table, previously covered with a layer of flour. A piece of dough is shaped into an oblong layer by hand, then rolled out with a rolling pin to a thickness of 10-15 mm, the dough is covered with a layer of prepared fruit and berry jam (mixed with flour in a ratio of approximately (2-3): 1). Then cover the second half of the layer and compress the edges of the layers so that they stick together. The rolled dough sheet is cut with a metal rolling pin, first horizontally, then along vertical lines with the size of the dough pieces 3x4.5 cm.

Molded blanks are placed on metal sheets previously cleaned and lubricated with vegetable oil. Baking mode - 7-12 minutes at 200-240 ^o C in electrical cabinets. After baking, the gingerbread cookies are cooled for 5-10 minutes on shelves in natural conditions until hardened. Then the gingerbread cookies are replicated with sugar syrup so that a shiny marble crust of crystallized sugar is formed on their surface, which helps preserve the freshness of the gingerbread for a longer time. Glazing gingerbread consists of three stages: preparation of syrup for glazing, glazing, drying and aging of glazed products. Gingerbreads are glazed (circulated) by sugar syrup, previously prepared by dissolving sugar in water in a ratio of 1: 0.4, when heated to 110-114 ^o C. Gingerbreads poured with hot sugar syrup (90-95 ^o C) are mixed, glazed in a rotating a stainless steel boiler for 1-2 minutes, after which they are removed and laid out on a grid. Gingerbreads are dried and cured in the workshop. Gingerbread cookies are ready for packaging, labeling, transportation and storage.

 The implementation of experimental batches of gingerbread has shown that they are in demand.

Claims (1)

A method for the production of gingerbread with filling, including the preparation of a dough by mixing the recipe components: premium wheat flour, granulated sugar, fat component, egg product, whole milk condensed with sugar, disintegrants - baking soda and ammonium carbonate, as well as honey component, vanillin and vinegar essence, molding and baking, characterized in that table fat margarine is used as the fat component, honey flavor is used as the honey component, chicken eggs are the egg product and whether the melange is pre-whipped until foam is formed, and fruit and berry confiture is used as the filling, which is pre-mixed with flour in the ratio (2 - 3): 1, and the recipe components are taken in the following ratio, kg per 1000 kg of finished product:
Premium wheat flour - 452, 43
Wheat flour (to heat) - 18.47
Wheat flour (to the filling) - 72.16
Sugar - 102.47
Condensed whole milk - 108.61
Table margarine - 39.84
Chicken or melange eggs - 20.27
Baking soda - 2.72
Ammonium carbonate - 1.82
Crystal vanillin - 0.18
Honey flavor - 0.36
Vinegar Essence - 1.08
Filling-fruit and berry jam - 181.02

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