RU2489005C1 - Gingerbread products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for gingerbread products manufacture. The said method envisages recipe components preparation, preparation of a syrup of sugar and starch molasses, flour scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt, a flavouring agent and drinking water, repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and scorzonera flour taken at a weight ratio of nearly 8:1. Scorzonera flour is prepared by way of scorzonera preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for scorzonera heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying and cryo-grinding in liquid nitrogen.

EFFECT: gingerbreads have increased volume combined with uniform porosity preservation.

Description

The invention relates to a technology for the production of flour confectionery.

A known method of producing gingerbread products, which includes preparing the recipe components, preparing a syrup from sugar and starch syrup, brewing wheat flour with it, kneading it with dough, keeping it to cool, adding margarine, soda, ammonium carbonate, flavoring and drinking water, re-mixing, molding, baking and glazing (Technology of confectionery production. Edited by A. Rapoport - M.-L.: Pishchepromizdat, 1940, p. 352-401).

The technical result of the invention is to increase the volume of the target product while maintaining uniform porosity.

This result is achieved by the fact that in the method of producing gingerbread products, which involves preparing the recipe components, preparing syrup from sugar and starch syrup, making flour, kneading it to obtain dough, keeping it to cool, adding margarine, soda, ammonium carbonate, flavoring and drinking water, re-mixing, molding, baking and glazing, according to the invention, for brewing using a mixture of wheat flour and flour from scorzoner taken in a weight ratio of about 8: 1, flour from scorzoner is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to a temperature inside pieces of 80-90 ° C for at least 1 hour, frying and cryo-grinding in liquid nitrogen, and the dough is prepared in the following ratio of components by weight with an accuracy of ± 5%:

flour mixture 547.8 sugar 252.6 starch syrup 110.6 margarine 49.7 soda 1.68 ammonium carbonate 6.1 flavoring 3.29 water to a dough moisture of 23%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared scorzoner is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to ensure the drying time of the scorzoner 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars, deterioration in the taste and aroma of gingerbread. Drying in the microwave field at a temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a decrease in the number of pores and the formation of unbaked zones in the target product. Since an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the best organoleptic properties of the target product with minimal specific energy consumption.

Then scorzoner is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M .: Light and food industry, 1984, p. 58-73) and subjected to cryo-grinding in liquid nitrogen to obtain flour.

Prepared wheat flour and flour from scorzoner are mixed in a weight ratio of about 8: 1.

Sugar, starch syrup and drinking water are loaded into a digester with a stirrer, mixed with heating until sugar is completely dissolved and cooled to a temperature of 50-65 ° C, after which the flour mixture is gradually added to the resulting syrup with constant stirring. Mixing is carried out until a uniform consistency of the test is achieved.

The resulting dough is unloaded onto trays greased with vegetable oil and kept in a refrigerator until a temperature of 25-27 ° C is reached.

Margarine, soda, carbon ammonium salt, a fragrance in the form of dry perfumes or essences and drinking water are added to the chilled dough in prescription amounts. The dough is re-kneaded, molded, baked and glazed using traditional technology to obtain custard gingerbread.

The resulting target product was compared with the commercially available Northern custard gingerbread, produced by traditional technology.

The experimental fracture product did not visually differ from the control sample, but had a density of 18-20% less, which is the basis for the statement about an increase in the volume of products due to an increase in the number of pores.

Claims (1)

A method of producing gingerbread products, which includes preparing the recipe components, preparing a syrup from sugar and starch syrup, making flour, mixing it with dough, keeping it to cool, adding margarine, soda, carbon ammonium salt, flavoring and drinking water, re-mixing, molding, baking and glazing, characterized in that a mixture of wheat flour and scorzoner flour taken in a weight ratio of about 8: 1 is used for brewing, scorzoner flour is prepared by preparing it and, cutting, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzonera is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying and cryo-grinding in liquid nitrogen, and the dough is prepared at the following ratio of components by weight with an accuracy of ± 5%:
flour mixture 547.8 sugar 252.6 starch syrup 110.6 margarine 49.7 soda 1.68 ammonium carbonate 6.1 flavor 3.29 water to dough moisture 23%