RU2501238C1 - Cooked gingerbread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages cooked dough preparation (with a mixture of wheat flour and flavoured dandelion roots flour (produced according to preset technology) used for scalding), moulding, baking and glazing. Flour is prepared by way of mixing wheat flour and dandelion roots flour taken at their weight ratio equal to nearly 8:1. Dandelion roots 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 dandelion roots 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 cocoa husks extraction with liquid nitrogen with simultaneous pressure boost with subsequent depressurisation to atmospheric value with simultaneous freezing and cryo-milling of dandelion roots 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 use a mixture of wheat flour and flour from dandelion root, taken in a ratio by weight of about 8: 1, flour from the root dandelion is prepared by extracting cocoa shells with liquid nitrogen with the separation of the corresponding miscella, preparing the dandelion root, cutting it, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the dandelion root to a temperature inside the pieces of 80-90ºС, for at least 1 hour, 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 dandelion root and its ioizmelcheniya evolved in an environment of nitrogen, and the dough is prepared in the following ratio 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 dough humidity 23%

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared cocoa shell is extracted with liquid nitrogen and the miscella is separated according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing plant materials with liquefied and compressed gases - M .: AgroNIITEIPP, 1993, p. 7-15).

The prepared dandelion root 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 provide a drying time of dandelion root 1 hour and warming up to a temperature inside pieces of 80 and 90ºС. 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 dandelion root is dried using the convective method to a residual moisture content of about 5%, loaded into a cryomill drum and poured to impregnate 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. 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 evaporation of nitrogen and freezing of the dandelion root, and then it is cryo-grinded in the environment of the released nitrogen to obtain a flavored flour.

Prepared wheat flour and flavored flour from dandelion root 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 a 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 on trays greased with vegetable oil and kept in a refrigerator until the temperature reaches 25-27ºС.

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, holding it for cooling, 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 dandelion root, taken in a ratio by weight of about 8: 1, while flour from dandelion root is prepared by cutting, drying in a microwave field until moisture content of about 20% with a microwave field power that ensures the dandelion root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, dried by convective method to a residual moisture content of about 5%, loaded into the drum cryogenic mill and impregnated separated by extraction with liquid nitrogen of cocoa shell miscella with a simultaneous increase in pressure, followed by depressurization to atmospheric pressure while freezing and cryo-grinding the dandelion root in the medium of nitrogen released, and the dough is kneaded the next time the 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 dough humidity 23%