RU2489014C1 - Cooked gingerbread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages preparation of a syrup of sugar and starch molasses, flour pre-processing and scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt and drinking water, repeated kneading, moulding, baking and glazing. Flour is prepared by way of mixing of wheat flour and yacon flour at their weight ratio equal to nearly 8:1. Yacon flour is prepared by way of cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for yacon heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, additional drying by convective method till residual moisture content is equal to nearly 5%, loading into the cryomiller drum and impregnation with miscella separated by way of linden flowers extraction with liquid nitrogen with simultaneous pressure boost with subsequent depressurisation to atmospheric value with simultaneous freezing and cryo-milling of yacon in the medium of released nitrogen.

EFFECT: produced cooked 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 for the production of custard cakes, involving the preparation of prescription components, the preparation of syrup from sugar and starch syrup, brewing wheat flour with it, kneading to obtain dough, holding it for cooling, adding margarine, soda, ammonium carbonate, flavor and drinking water, re-mixing, molding, baking and glazing (Technology of confectionery production. Ed. Rapoport A.L. - 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 a method for the production of custard cakes, which involves preparing the recipe components, preparing syrup from sugar and starch syrup, making flour, kneading it with dough, keeping it to cool, adding margarine, soda, ammonium carbonate and drinking water, re-mixing, molding, baking and glazing, according to the invention for brewing using a mixture of wheat flour and flour from yakon taken in a ratio by weight of about 8: 1, flour from yakon is prepared put m. extraction of linden flowers with liquid nitrogen with separation of the corresponding miscella, preparation of the yacon, its cutting, drying in the microwave field to a residual moisture content of about 20% at a microwave field power that ensures the heating of the apple to a temperature inside the pieces of 80-90 ° C, for at least 1 hours, convective drying to a residual moisture content of about 5%, impregnation of the separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the yacon and its cryogenic grinding in the medium of released nitrogen, and the dough is ready Vyat with 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 water to a dough moisture of 23%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared linden flowers are extracted with liquid nitrogen and the miscell is separated according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993, p. 7-15).

The prepared yacon 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 by the electromagnetic field of the microwave. Abstract of the dissertation of the doctor of technical sciences - M .: MTIPP, 1990, pp. 7-11) calculate the field power Microwave, allowing the drying time of the icon 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 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, the yacon is dried by convective method to a residual moisture content of about 5%, loaded into a drum of a cryomill and poured for impregnation of the separated miscella. The ratio of miscella and impregnated raw materials is calculated by the concentration of the extract in miscella to achieve the extract content in miscella equal to 0.5% by weight of the impregnated raw material. The pressure in the drum automatically rises to a value corresponding to the pressure of saturated nitrogen vapor at the impregnation temperature. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. A textbook for students of technical schools. - M .: Kolos, 1997, p.135-162). At the same time, nitrogen is absorbed and the raw material is saturated with miscellane aromatic substances.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures the evaporation of nitrogen and freezing of the yacon, and then it is cryo-grinded in the medium of released nitrogen to obtain a flavored flour.

Prepared wheat flour and flavored flour from the yacon 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, ammonium carbonate 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 20-22% less, which is the basis for approval of an increase in product volume due to an increase in the number of pores.

Claims (1)

Method for the production of custard cakes, including the preparation of syrup from sugar and starch syrup, preparation of flour and brewing it with syrup, kneading to obtain dough, keeping it to cool, adding margarine, soda, carbon ammonium salt and drinking water, re-mixing, molding, baking and glazing , characterized in that the flour is prepared by mixing wheat flour and flour from the yacon with a weight ratio of about 8: 1, while flour from the yacon is prepared by cutting it, drying in a microwave field to a residual moisture content of about 20%, etc. microwave field power, ensuring the heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 h, drying by convective method to a residual moisture content of about 5%, loading the cryomill into the drum and impregnating miscellaneous linden flowers by liquid nitrogen extraction while increasing pressure, followed by depressurization to atmospheric pressure while freezing and cryo-grinding of the icon in the atmosphere of the released nitrogen, and the dough is kneaded with the following ratio of components by weight with accuracy ± 5%:
flour 547.8 sugar 252.6 starch syrup 110.6 margarine 49.7 soda 1.68 ammonium carbonate 6.1 water to dough humidity 23%