RU2233592C2 - Method for producing of gingerbread "moskovskye" - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of farinaceous confectionery products, such as gingerbread.

SUBSTANCE: method involves kneading raw dough from sand sugar, water, natural honey, syrup, eggs; mixing components while adding dry perfume, edible soda, water-soluble ammonium carbonate, softened margarine and first-grade wheat flour; forming mass to obtain individual products; baking products; cooling and glazing resultant products; during dough kneading, adding brewers' draff dried to moisture content of 10% and ground to particle size of up to 0.25 mm in an amount of 10% by weight of flour to improve solving of sand sugar after introducing of receipt components. Usage of brewers' draff as receipt component allows farinaceous confectionery products to be enriched in food fibers and roasted product including sugar deep decomposition products hazardous for human organism to be eliminated from receipt. Brewers' draff simultaneously serves as colorant to impart dark color to product.

EFFECT: reduced production costs and wider range of sorts of gingerbread.

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Description

The invention relates to the food industry, namely the manufacture of flour confectionery products such as gingerbread. Currently, of great importance is the problem of enrichment of food with food ballast substances. One of the ways to solve this problem is to use brewing waste - beer grains as a source of dietary fiber.

The closest technical solution, selected as a prototype, is the Moscow gingerbread production method [1], including kneading raw dough from granulated sugar, water, roasting, natural honey, molasses, eggs, mixing them, adding dry perfumes, drinking soda dissolved in water, carbon ammonium salt, softened margarine and wheat flour of the first grade, the formation of products, their baking, cooling and glazing. The composition for the preparation of gingerbread “Moscow” includes, kg per 100 kg of finished products:

Granulated sugar 32.51

Zhenka 0.94

Natural honey 9.40

Molasses 2.58

Eggs 3.05

Dry Perfume 0.19

Drinking soda 0.14

Coal ammonium salt 0.55

Margarine 2.35

Wheat flour 1 grade 47.01

Wheat flour 1 grade (on a sub-heat) 3.67

Total: 102.39 Output: 100.00

The disadvantages of this method are the absence in the preparation of raw dough of a component that contains enough dietary fiber and reduces the cost of the product, as well as the presence of burning, used for tinting dough, but containing harmful products of deep sugar breakdown harmful to the human body.

The present invention is aimed at enriching gingerbread with dietary fiber, reducing their cost, eliminating from the recipe for burning and expanding the range of varieties of gingerbread.

This is achieved by the fact that in the method of producing Moscow enriched gingerbread, which includes kneading raw dough from granulated sugar, water, natural honey, molasses, eggs, mixing them, adding dry perfumes, drinking soda, carbonated ammonium salt dissolved in water, softened margarine and wheat flour of the first grade, the molding of products, their baking, cooling and glazing, at the kneading stage of the dough, as opposed to the sequence of introducing burnt into the dough for better dissolution of granulated sugar after adding all the components, provided rennyh formulation administered further dried to a moisture content of 10% and milled to a particle size of up to 0.25 mm spent grains in an amount of 10% by weight of the flour. At higher humidity, the pellet will not be suitable for long-term storage. If its particles exceed 0.25 mm, then the dough will turn out to be rough, inelastic, which will lead to a deterioration in the quality of gingerbread.

Moreover, these components are contained in the following ratio, kg per 100 kg of finished product:

Granulated sugar 32.51

Natural honey 9.40

Molasses 2.58

Eggs 3.05

Dry Perfume 0.19

Drinking soda 0.14

Coal ammonium salt 0.55

Margarine 2.35

Wheat flour 1 grade 42.31

Wheat flour 1 grade (on a sub-heat) 3.67

Dry beer shot 4.70

The use of beer grains as a prescription component allows to obtain high-quality products enriched with dietary fiber (beer grains contain a significant amount of plant fiber (21-23% per dry matter)); to exclude from the recipe zhenka containing products of the deep breakdown of sugars that are harmful to the human body (in this case, the role of the tinting component is beer grains, which give the product a dark color); reduce its cost (table. 1) and expand the range of varieties of gingerbread.

As can be seen from the table. 1 data, the cost of raw materials when using the proposed method is lower than the cost of raw materials of the prototype, since the pellet is a waste of brewing. Thus, the introduction of beer grains in the Moscow enriched gingerbread recipe leads to a reduction in the cost of raw materials for receiving 100 kg of finished products by 26.14 rubles, which is 2.08%. The price of raw materials for 1 kg of Moscow fortified gingerbread is reduced by 0.26 rubles.

The quality of the finished product is improved compared with the prototype, in particular, in taste and smell (table. 2).

Currently, from the patent and scientific and technical literature there is no known method for the production of Moscow enriched gingerbread cookies in the claimed combination of features.

The method is as follows. When preparing raw dough, pre-prepared products are laid in a dough mixing machine in the following sequence, kg: granulated sugar 21.62, water 13.50, natural honey 9.40, molasses 2.58, eggs 3.05 and everything is mixed well for 6-10 minutes Then add, kg: finely ground spices (dry perfumes) 0.19, drinking soda 0.14, ammonium dissolved in water (carbon ammonium salt) 0.55, softened margarine 2.35, wheat flour of the first grade 42.31 and beer grains dry 4.70 kg. Knead the dough for 4-12 minutes, depending on the amount of dough and the temperature conditions of the room. The finished dough is a homogeneous mass of an astringent loose consistency. The humidity of the test is 23-25%, the temperature is not higher than 22 ° C.

Molding, baking, cooling is carried out in accordance with standard modes. Finished dough is sprinkled with flour 3.67 kg and rolled to a thickness of 10-12 mm. For forming products, metal recesses are used, in shape corresponding to the products being developed (oval). Products are laid on sheets oiled or dusted with flour.

Gingerbread cookies are baked at a temperature of 200-240 ° C for 10-15 minutes immediately after cutting.

After baking and cooling naturally to room temperature, the cakes are glazed with sugar syrup. To prepare sugar syrup (circulation), granulated sugar 10.89 kg is combined with water 4.36 kg, brought to a boil, remove the foam and boiled to 110 ° C. It is cooled to 90 ° C and used hot. For glazing, chilled gingerbread is loaded into the boiler of the machine, poured with hot syrup and mixed for 1-2 minutes, and then unloaded on a sieve in a row and dried.

The resulting composition for the preparation of Moscow Gingerbread cookies includes, kg per 100 kg of finished products:

Granulated sugar 32.51

Natural honey 9.40

Molasses 2.58

Eggs 3.05

Dry perfume 0.19

Drinking soda 0.14

Coal ammonium salt 0.55

Margarine 2.35

Wheat flour 1 grade 42.31

Wheat flour 1 grade (on a sub-heat) 3.67

Dry beer shot 4.70

The advantage of the proposed method in comparison with the existing prototype is that the use of beer grains as a prescription component allows to enrich the flour confectionery product with dietary fiber, to exclude from the recipe zhenka containing products of deep decomposition of sugars, harmful to the human body (the role of tinting component in this case the beer pellet is made to give the product a dark color; in this case, the dried and crushed beer pellet is introduced after the introduction of all components, and not at the stage of introducing zhenzha (zhenzka is introduced after granulated sugar, water), otherwise the beer pellet will prevent the complete and rapid dissolution of granulated sugar); reduce the cost of the product and expand the range of gingerbread.

Sources of information

1. Recipes for gingerbread. Gosagroprom of the USSR. Food Industry Department of the All-Russian Research Institute of the Confectionery Industry. - M .: 1986, p.21-22 - prototype.

Claims (1)

Method for the production of Moscow gingerbread cookies, including kneading raw dough from granulated sugar, water, natural honey, molasses, eggs, mixing them, adding dry perfumes, drinking soda, carbonated ammonium salt dissolved in water, softened margarine and first grade wheat flour, molding products, their baking, cooling and glazing, characterized in that at the stage of mixing the raw dough after adding all the components, dried and crushed beer particles are introduced into particles with a size of up to 0.25 mm in the following ratio of components ntov kg per 100 kg of finished product: Granulated sugar 32.51 Natural honey 9.40 Molasses 2.58 Eggs 3.05 Dry Perfume 0.19 Drinking soda 0.14 Coal ammonium salt 0.55 Margarine 2.35 Wheat flour 1 grade 42.31 Wheat flour 1 grade (on a sub-heat) 3.67 Dry beer shot 4.70