RU2460303C1 - Composition and method for production of oatmeal spice cakes with usage of preventive additive in arabinogalactan - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The composition includes flour, sugar sand, margarine, raisins, culinary salt, lecithin, vanillin, cinnamon, carbon-ammonium salt, drinking soda and a preventive additive. The flour is represented by a mixture of wheat flour and oatmeal. The preventive additive is represented by a powder of arabinogalactan of Siberian larchwood and Dahurian larchwood. The components are used in the following weight ratio, kg: prime grade wheat flour - 327.7-364.2, oatmeal - 163.85-201.03, sugar sand - 82.66-161.91 and sugar sand for glazing - 134.84, margarine - 163.85, raisins - 49.15, drinking soda - 3.28, carbon-ammonium salt - 0.82, culinary salt - 3.28, cinnamon - 0.74, lecithin - 0.82, vanillin - 0.25, arabinogalactan powder - 3.28-18.21. The method involves dough preparation by way of margarine beating with sugar till double weight increase and addition (while stirring) of lecithin, vanillin, cinnamon, culinary salt, milled raisins, carbon-ammonium salt and drinking soda (dissolved in water) and flour, subsequent moulding, baking and glazing of spice cakes. The flour is represented by a mixture of wheat flour and oatmeal at a ratio of 1.81-2.0:1 weight parts. One preliminarily brews oatmeal with 100°C water and adds it while stirred. Then one adds prime grade wheat bakery flour preliminarily mixed with the preventive additive in the form of a arabinogalactan powder of Siberian larchwood and Dahurian larchwood.

EFFECT: invention allows to enrich the products with arabinogalactan with prebiotic and immunostimulating activity.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry and may find application in the production of flour confectionery products intended for preventive nutrition.

In recent years, great importance has been attached to the development of functional foods, i.e. products with, in addition to the usual nutritional value, therapeutic and prophylactic properties.

In the 80s of the XX century, the so-called theory of adequate nutrition was created, which focuses on dietary fiber. Dietary fiber is a general term that combines a wide range of substances that are not hydrolyzed by the digestive enzymes of humans and animals. These include cellulose, hemicelluloses, oligosaccharides, gums, pectin, resins and lignin. Scientific studies have proven that dietary fiber is very beneficial for the body. The World Health Organization has determined the recommended dose of dietary fiber intake - at least 30 g per day, Department of Nutrition and Nutrition at the US Academy of Sciences 25-38.

Dietary fiber by solubility in water is divided into soluble and insoluble. Soluble dietary fiber enters the colon in an unchanged form, where it is degraded by the microflora that live there, which contains the enzymes necessary to break down their polymer structure. Fermentation of dietary fiber by intestinal microflora leads to the formation of short-chain fatty acids, mainly butyric and propionic, which are extremely important for the normal functioning of not only the intestines, but also the whole organism.

Recently, in connection with the growing worldwide popularity of healthy nutrition, manufacturers are increasingly paying attention to the functional properties of dietary fiber. Increasingly, natural dietary fiber (pectin, inulin, gum arabic, etc.), or obtained by semi-synthetic methods (polydextrose, resistant starches, etc.) is used in the manufacture of products to give them functional properties.

In the manufacture of food products for technological purposes, dietary fiber is used in small amounts in the recipe. As functional ingredients, dietary fiber preparations must be introduced into the product in amounts close to physiological norms.

The theory of balanced nutrition pays great attention to the energy value of diets and its optimization. High calorie content in modern conditions cannot serve as an indicator of the value of food products. Excessive amounts of sugar, fats, eggs in flour confectionery products are not justified from a dietary point of view, therefore, the necessary calorie reduction should occur by partially replacing sugar, fat, nuts, condensed milk with processed products of various raw materials, expanding production using new non-traditional types of raw materials.

The objective of the present invention is to develop a formulation (composition) of flour confectionery products of a prophylactic orientation using available water-soluble polysaccharide - arabinogalactan (AG), which has prebiotic and immunostimulating properties and is produced from local plant materials - Siberian larch wood and Gmelin larch, as well as a method for manufacturing these products .

Arabinogalactan - a promising functional additive to food products, is a water-soluble polysaccharide whose macromolecules have a highly branched structure; the main chain consists of D-galactopyranosyl units connected by β- (1 → 3) bonds, side chains are various combinations of D-galactopyranosyl and L-arabinofuranosyl residues connected by β- (1 → 6) bonds. AH is characterized by low toxicity (does not show acute toxicity at a dose of 5000 mg / kg body weight and chronic toxicity - at a dose of 500 mg / kg per day (LD ₅₀ > 5000 mg / kg body weight) and high biological activity (prebiotic, immunostimulating, hypolipidemic , gastro- and hepatoprotective, etc.) [Medvedeva E.N., Babkin V.A., Ostroukhova L.A. Larch arabinogalactan - properties and prospects of use (review). // Chemistry of plant raw materials. 2003. No. 1. C. .27-37].

Arabinogalactan is a soluble dietary fiber. Clinical trials on humans and animals have established that it has the properties of a prebiotic [http://www.larex.com/group.htm].

Prebiotics are food substances, including dietary fiber, which selectively stimulate the growth and activity of the normal intestinal microflora - bifidobacteria and lactobacilli, which are called probiotics. These bacteria are extremely important for the health of the digestive and immune systems of the body. In recent years, great interest has been shown in prebiotic products.

It is proved that hypertension promotes the formation of short-chain fatty acids in the intestine. Due to its resistance to digestion by human digestive system enzymes, AH has a very low calorie level (less than 2 kcal). It has been proven that it is absolutely safe for teeth. Being a soluble dietary fiber, AH improves nutrition, absorption and maintaining a healthy gastrointestinal tract and can be recommended as a nutraceutical or functional food supplement in a daily diet. From a clinical point of view, this is a very attractive product, since its regular intake can maintain normal immunity not only through direct exposure, but also through effects on intestinal bacteria, which, in turn, help the complex immune system of a person to function more reliably.

The safety of hypertension from larch has been officially certified by the USA Food and Drug Administration (Agency Response Letter GRAS Notice No. GRN 000084 February 25, 1964, 30 FR 2430; 21 CFR 172. 610), and since 1965. It is used in the USA as a food supplement.

Arabinogalactan is registered under the code E409 in the Codex of the Food Committee of the World Health Organization (FAO / WHO) for food products as a stabilizer of emulsions and thickener. In our country, it is approved for use as an additive to food products by regulatory legal acts [Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1078-01 "Hygienic requirements for safety and nutritional value of food products"; Section 2.3.2. Food raw materials and food products, p. 120, E409].

Physiologically beneficial effects in humans and animals are noted with arabinogalactan intake of 1.5 g / day (~ 20 mg / kg body weight). For food, finished products containing 60 mg of AH per 1 kg of body weight (~ 4.5 g / day) are recommended [Ohr L.M. Prepared Foods. 2001. V.170, No. 1. P.55]. In our country, according to the List approved by the Chief Sanitary Inspector of the Russian Federation, an adequate level of AH consumption is 10 g / day, and the upper allowable level is 20 g per day [Rational nutrition. Recommended levels of intake of food and biologically active substances. // Methodical recommendations MP 2.3.1. 19150-04. Approved July 2, 2004].

Arabinogalactan mixes well with all types of food and drinks, without affecting the taste of the products. For use in the food industry, the very valuable properties of AG are its good solubility in cold water and the low viscosity of its concentrated solutions, high dispersing ability, lack of smell and taste, and stability in an acidic environment and during heat treatment. The ability of hypertension to bind fat and retain moisture, along with other beneficial properties, expands the prospect of using it in dietary nutrition.

The source for industrial production of arabinogalactan is larch wood, containing up to 20% of this polysaccharide.

A technological, economically viable and environmentally safe method for producing arabinogalactan of high purity, protected by a patent, has been proposed at the Laboratory of Wood Chemistry, IRIH SB RAS [RF Patent No. 2256668. A method of obtaining arabinogalactan. / Babkin V.A., Kolzunova L.G., Medvedeva E.N., Malkov Yu.A., Ostroukhova L.A. Publ. 07/20/2005. Bull. No. 20]. This method is the basis of the developed technology for the industrial production of arabinogalactan from Siberian larch and Gmelin larch, which was implemented on an industrial scale by Chemistry of Wood LLC (Irkutsk). Produced by the company arabinogalactan (FibrolarS) is approved as a raw material for the production of biologically active additives [FibrolarS (Raw materials for the manufacture of biologically active food additives) TU 9363-021-39094141-08 (instead of TU 9363-015-39094141-03) . San Epid. bookmark No. 77.99.03.003.T.001137.05.08 dated 05/29/2008]. On its basis, a biologically active food supplement “Fibrolar” has been developed [Sanitary and Epidemiological Conclusion No. 77.99.20.936. B.000165.02.04 of 02/11/2004].

Arabinogalactan, produced from Siberian larch and Gmelin larch (FibrolarS), is a water-soluble polysaccharide with a molecular weight of 15-18 kDa. Its quality indicators correspond to the requirements of TU 9363-021-39094141-08, given in table 1.

The technical result of the claimed invention is to improve the quality of finished products (gingerbread) by reducing the energy value and giving them preventive properties. The technical result of the claimed invention is also to increase the sweetness of the products, not accompanied by the appearance of unpleasant tastes and smells, while reducing the proportion of the prescription amount of granulated sugar, which reduces the calorie content of the products, and this is mainly achieved by introducing arabinogalactan as the prescription component.

A method for the production of preventive gingerbread according to the invention includes the preparation of dough from flour, granulated sugar, margarine, raisins, edible salt, carbon ammonium salt, baking soda and prophylactic additives of plant origin, and then molding and baking dough pieces; a mixture of wheat and oat flour is used, and arabinogalactan powder, a polysaccharide of Siberian larch and Gmelin larch (Fibrolara S), corresponding to TU 9363-021-39094141-08, is used as a prophylactic additive. Moreover, arabinogalactan powder is mixed with flour before kneading the dough.

The technical result is achieved by the fact that in the composition for the production of gingerbreads of a preventive orientation, wheat flour is partially replaced by oatmeal.

A known method of preparing whipped flour confectionery for preventive purposes using unconventional raw materials [RF patent 2335130 C1, A21D 13/00, published 10.10.2008] with the partial replacement of wheat flour with amaranth flour and lentil flour.

Common features of the proposed method with a known analogue is the use of non-traditional plant materials.

A disadvantage of the analogue is the low processability of the process, which manifests itself in the use of special non-standard equipment for kneading the dough, namely a whipping chamber operating at a rotational speed of the kneading organ of 10-12 s ^-1 under an overpressure of 0.3-0.4 MPa. In addition, the patent does not contain information on the availability of amaranth flour on an industrial scale.

A known method of preparing a biscuit cake mix with the introduction of pectin-containing raw materials [RF Patent 2182426 C2, A21D 13/08, published 05/20/2002].

A common feature of the proposed method with a known analogue is the use of plant polysaccharides with prophylactic properties.

A known method for the production of confectionery using Jerusalem artichoke, which includes cooking the components of the recipe with the addition of dried Jerusalem artichoke powder while cooling the confectionery mass or mixing it with other components when heated to the melting temperature of the oils included in the recipe to obtain the basics of chocolate products, soft sweets, flour and other confectionery products and their fillings [RF Patent 2130273 C1, A23G 3/00, A23L 1/052, published 05/20/1999]. The method allows to obtain products with high biological value due to the use of additives in the formulations enriched with inulin in combination with plant proteins, vitamins and trace elements. A common feature of the proposed method with a known analogue is the production of confectionery products with prophylactic properties.

The disadvantages of the known methods is the inaccessibility of the additives used (lack of their industrial production in Russia).

A known method for the production of flour confectionery products on an emulsion, in the preparation of which additionally contribute a combination of pectin and microcrystalline cellulose in an amount of 1-3% by weight of flour, while the ratio of pectin and microcrystalline cellulose is 0.5: 3-1: 2 [RF Patent 2161885 , A21D 13/08, published on January 20, 2001].

The use of a combination of pectin and microcrystalline cellulose improves the structural and mechanical properties of the pastry dough, slows down the process of flour protein swelling and, as a result, reduces the proportion of gluten in the dough, and also makes it possible to reduce the amount of sugar and / or fat in the flour confectionery formulation products.

Common features of the proposed method with a known analogue are: obtaining flour confectionery products of a prophylactic orientation using therapeutic and prophylactic additives.

The disadvantages of this method, despite the advantages listed above, are determined by two factors: the absence of prebiotic and immunostimulating properties of microcrystalline cellulose, as well as the inaccessibility of pectin, because in Russia it is not produced.

A known composition for the production of raw gingerbread, including wheat flour I grade, granulated sugar, ammonium carbonate, and also optionally chickpea flour [RU 2240004 C2, A21D1 3/08, published November 20, 2004].

A common feature of the claimed composition with a known analogue is the use of non-traditional plant materials.

The disadvantage of the composition of raw gingerbread with the addition of chickpea flour is the high content of protein and fat in the product, which leads to an increase in the caloric content of products.

For the prototype composition for the production of oat gingerbread adopted, as the closest, the composition of the mint gingerbread (GOST 15810-96) of the following composition (kg):

Premium baking wheat flour 534.70 Sugar sand (with icing) 369 59 Syrup 78.21 Margarine 26.07 Melange 17.22 Mint flavor 0.88 Coal ammonium salt 5.11 Water by calculation

The sugar content in the composition of the prototype is 69.1% (by weight of flour).

A disadvantage of the known composition is the high energy value of the obtained products, as well as the lack of a preventive focus.

Closest to the proposed is a method for producing sugar cookies using a soluble dietary fiber Fibregam, a product of acacia gum processing [Suyuncheva B.O., Nikolayenko IV The use of dietary fiber Fibregum in the production of sugar cookies / Collection of scientific papers of SevKavSTU. Series "Food". 2005. No. 1 http://www.ncstu.ru]. Fibregam is a glycoprotein whose macromolecules consist of protein core (1-5%) and arabinogalactan side chains (95-99%). In addition to the nutritional function (enrichment with dietary fiber), it also shows technological, influencing the quality of gluten. The relaxing effect of Fibregam on the gluten of wheat flour due to the dehydrating effect of the reducing sugars of arabinogalactan has been established. Fibregam introduced into the dough dilutes it, making it more plastic, reducing its stickiness and increasing viscosity and elasticity. This increases the elasticity of the test and its adhesive properties. The addition of Fibregam has a positive effect on the structure of the dough in the production of sugar cookies, since flour with weak gluten is recommended for its preparation. Having low energy value, Fibregam does not increase the calorie content of the product. Using it allows you to reduce the amount of sucrose introduced, and thereby reduce the calorie content of sugar cookies. In the recipes of flour confectionery products involving the addition of granulated sugar of more than 7%, it is recommended to replace no more than 3% of sugar with an equivalent amount of Fibregam additive.

In the claimed invention, in contrast to the known solution, the possibility of obtaining flour confectionery products of a prophylactic orientation in industrial production using an affordable domestic prophylactic additive is shown, while Fibregam is an imported product. In addition, being a prebiotic, Fibregam, unlike arabinogaleetan, does not have immunostimulating activity.

The introduction of arabinogalactan additive significantly increases the sweet taste of products, which reduces the prescription amount of granulated sugar by 12-44% without compromising organoleptic characteristics. This makes it possible to use the claimed method for the manufacture of flour confectionery products for the industrial production of stably conditioned products with reduced energy value.

A feature of the claimed technical solution is that the developed

A method for the production of preventive flour confectionery allows enriching products with a water-soluble polysaccharide arabinogalactan with prebiotic and immunostimulating activity, while it was found that arabinogalactan does not undergo changes during the process and is present in the finished product unchanged.

A significant advantage of the proposed method is the availability of a functional additive - arabinogalactan, the production of which is carried out in Russia on an industrial scale.

The arabinogalactan powder is introduced during the kneading of the dough by mixing with flour, which allows you to evenly distribute the additive throughout the mass of the dough.

A method for the production of oat gingerbread with preventive properties includes the preparation of dough from flour, granulated sugar, margarine, cinnamon, vanillin, lecithin, raisins, edible salt, carbon ammonium salt and drinking soda with the introduction of plant-based raw materials of a preventive orientation, molding and baking dough pieces, glazing gingerbread . According to the invention, a mixture of wheat and oat flour in a ratio of 1.81-2: 1 is used, and arabinogalactan powder from Siberian larch (FibrolarS) produced according to TU 9363-021-39094141-08 is used as plant material.

Partial replacement of wheat flour with oatmeal increases the nutritional value of products by the content of vitamins, trace elements, antioxidants. Oats are a real champion in the content of zinc, silicic acid, vitamins of group B and F. These substances are necessary for the body to maintain normal blood sugar and cholesterol and to cleanse vessels of atherosclerotic plaques. Oats contain two types of fiber: insoluble and soluble (beta-glucan), which must be present in the human diet.

In the process of producing oat gingerbread for the preparation of dough, a composition is used containing a mixture of premium wheat flour, oatmeal, granulated sugar, margarine, raisins and arabinogalactan powder in the following ratio by weight, kg:

premium baking wheat flour - 327.7-364.2

oatmeal - 163.85-201.03

granulated sugar - 82.66-161.91 and granulated sugar on the glaze 134.84

margarine - 163.85

raisins - 49.15

food salt - 3.28

cinnamon - 0.74

lecithin - 0.82

vanillin - 0.25

carbon ammonium salt - 0.82

drinking soda - 3.28

arabinogalactan - 3.28-18.21

water - 101.21-112.5

The following examples illustrate the invention.

Example 1. For the manufacture of oatmeal gingerbread, the following recipe is used (kg):

premium baking wheat flour - 327.7

oatmeal -163.85

granulated sugar - 161.91 and granulated sugar on the glaze 134.84

margarine - 163.85

raisins - 49.15

drinking soda - 3.28

carbon ammonium salt - 0.82

food salt - 3.28

cinnamon - 0.74

lecithin - 0.82

vanillin - 0.25

arabinogalactan powder - 3.28

water - 112.50

The sugar content in the specified composition is 60.4% by weight of flour, which is 11.9% lower than in the prototype.

The dough for oat gingerbread is prepared as follows: margarine is kneaded in a kneading machine with sugar and sand for 10-20 minutes until the volume is 2 times (rotation speed of the blades 100 s ^-1 ), then crushed raisins, lecithin, vanillin, cinnamon are added , edible salt, carbon ammonium salt and drinking soda, dissolved in parts of water; the mixture is mixed. Oatmeal, brewed with water with a temperature of 100 ° C, is added to the finished mass, the dough is mixed, then premium baking wheat flour mixed with arabinogalactan is added, the amount of which is 1% by weight of wheat flour. The dough is kneaded until smooth and served on the molding of gingerbread. The dough has a plastic structure, is well formed, not tightened. The prepared dough is subjected to molding and dough pieces are baked at a temperature of 190-220 ° C for 14-16 minutes. After baking, the gingerbread cookies are dome-shaped, the color corresponds to this type of product, the view in kink is with uniform porosity, without traces of impurity. The taste is sweet, characteristic of this type of product with a hint of taste characteristic of oat products.

Example 2. For the manufacture of gingerbread, the following recipe is used (kg):

premium baking wheat flour - 337.7

oatmeal - 173.85

granulated sugar - 141.98 and granulated sugar on the glaze 134.84

margarine - 163.85

raisins - 49.15

drinking soda - 3.28

carbon ammonium salt - 0.82

food salt - 3.28

cinnamon - 0.74

lecithin - 0.82

vanillin - 0.25

arabinogalactan powder - 6.75

water - 112.03

The sugar content in the specified composition is 54.1% by weight of flour, which is 21.7% less than in the prototype.

The arabinogalactan powder was added in an amount of 2.0% by weight of wheat flour. Preparation of the test was carried out analogously to example 1. The resulting dough is darker than in example 1, is well formed. Dough pieces were baked at a temperature of 190-220 ° C. Baking time reduced to 12-14 minutes, as the coloring of the surface of the gingerbread is darker than in Example 1. The baked gingerbread is dome-shaped, with uneven porosity, with a thick dark top crust (compared to the control sample). The taste of the products is the same as in example 1.

Example 3. For the manufacture of gingerbread, the following recipe is used (kg):

premium baking wheat flour - 364.2

oatmeal - 201.03

granulated sugar - 82.66 and granulated sugar on the glaze 134.84

margarine - 163.85

raisins - 49.15

drinking soda - 3.28

carbon ammonium salt - 0.82

food salt - 3.28

cinnamon - 0.74

lecithin - 0.82

vanillin - 0.25

arabinogalactan powder - 18.21

water - 101.21

The sugar content in the composition used is 38.5% by weight of flour, which is 44.3% lower than in the prototype composition.

The arabinogalactan powder was added in an amount of 5.0% by weight of wheat flour. The preparation of the test was carried out analogously to example 1. The kneading time of the test was reduced by 4 minutes, because it is denser, the structure of the test is tightened. The dough is darker (in relation to example 2), it is poorly formed, the dough pieces are small, baked at a temperature of 180-200 ° C. Baking time 12-14 minutes. After baking, the gingerbread cookies are vague in shape with a thick crust, in the break - rough uneven porosity. Gingerbreads taste very sweet, with a hint characteristic of oat products.

The properties of oat gingerbread obtained from the proposed composition from a mixture of premium wheat flour, oatmeal, granulated sugar, margarine, raisins, arabinogalactan powder, are shown in table 2.

From table 2 it follows that products prepared on a mixture of premium wheat flour and oat flour with arabinogalactan powder, not exceeding 2% by weight of wheat flour, have the best quality indicators, although the introduction of 5% arabinogalactan to the weight of wheat flour at slightly lower quality indicators nevertheless suitable for these products (gingerbread).

The introduction of arabinogalactan in an amount of 1-5% by weight of wheat flour allows to reduce the prescription amount of granulated sugar by 11.9-44.3%, while there is no decrease in the sweetness of products, but their caloric content decreases.

The inventive method allows to obtain high-quality products with high nutritional value in the content of vitamins, trace elements, antioxidants, without extraneous taste and smell, with a characteristic taste of oat products. The addition of arabinogalactan in an amount of 1-5% by weight, mainly 1-2%, increases the nutritional value of products, enriching them with water-soluble dietary fiber with prebiotic and immunostimulating effects, while reducing energy value due to a significant decrease in the recipe amount of granulated sugar.

Thanks to this, oatmeal cakes with arabinogalactan can be recommended for the preventive nutrition of people working in harmful and extreme conditions, in particular rescuers, military, athletes, etc., as well as children.

Table 1 Quality indicators of the arabinogalactan of the Fibrolar S brand according to TU 9363-021-39094141-08 The name of indicators Regulatory requirements Test results Description White to light cream amorphous powder, odorless Compliant The content of arabinogalactan,% by weight of dry product No less than 98.5 98.5 Loss in mass upon drying,% no more than 7.0 3.25 The content of phenolic impurities in terms of dihydroquercetin,% by weight of dry product no more than 1,5 0.98 Microbiological indicators: KMAFANM, CFU / g no more than 5 × 10 ⁴ corresponds to Yeast and mold mushrooms, 1 g no more than 10 ² corresponds to BGKP (coli form) in 0.1 g not allowed are absent Pathogenic, including salmonella, 25.0 g not allowed are absent E. coli, 1 g not allowed are absent Toxic elements: Lead mg / kg no more than: 1,0 corresponds to Cadmium mg / kg no more than: 0,1 corresponds to Arsenic, mg / kg no more: 0,2 corresponds to Mercury mg / kg no more than: 0,03 corresponds to The content of radionuclides: Cesium-137 no more than 200 Bq / kg corresponds to Strontium-90 no more than 100 Bq / kg corresponds to Pesticide content: Hexachlorocyclohexane no more than 0.5 mg / kg corresponds to (α, β, γ-isomers) not more than 0.02 mg / kg corresponds to DDT and its metabolites not allowed absent Heptachloraldrin not allowed absent

table 2 Qualitative indicators of oat gingerbread with arabinogalactan The name of indicators Indicator according to GOST 15810-96 The amount of arabinogalactan,% by weight of wheat flour one 2 5 The form domed corresponds to corresponds to vague Kink view Uniform porosity Uniform porosity Uneven porosity Rough, uneven porosity Sugar content,% by weight of flour 69.1 60,4 54.1 38.5 The reduction in sugar compared to the prototype,% - 11.9 21.7 44.3

Claims (2)

1. A composition for oat gingerbread of a preventive orientation, including flour, granulated sugar, margarine, raisins, edible salt, lecithin, vanillin, cinnamon, carbon ammonium salt, baking soda and a prophylactic additive, using a mixture of wheat and oat flour as flour, and as a prophylactic additive, arabinogalactan powder from Siberian larch and Gmelin larch is used in the following ratio of components by weight, kg:
premium baking wheat flour 327.7-364.2 oatmeal 163.85-201.03 granulated sugar 82.66-161.91 granulated sugar 134.84 margarine 163.85 raisins 49.15 drinking soda 3.28 ammonium carbonate 0.82 food salt 3.28 cinnamon 0.74 lecithin 0.82 vanillin 0.25 arabinogalactan powder 3.28-18.21. 2. The method for the production of oatmeal gingerbread prophylactic according to claim 1, comprising preparing a dough by knocking margarine with sugar to double the volume and adding with stirring lecithin, vanillin, cinnamon, edible salt, chopped raisins, ammonium carbonate and drinking soda, dissolved in water, and flour, the subsequent molding, baking and glazing of gingerbread, while a flour is used a mixture of wheat and oat flour in a ratio of 1.81-2.0: 1 parts by weight, oat flour is added with stirring, pre of brew water at 100 ° C, followed by the addition of wheat flour baking premium, premixed prophylactic additive in powder form arabinogalactan from larch wood and Siberian larch Gmelin.