RU2501270C1 - Gummy gingerbread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The gummy gingerbread production method involves preparation of a syrup of sugar and molasses, the syrup mixing with prepared flour, melange, soda and carbon-ammonium salt, kneading to produce dough, dough moulding, baking and glazing. Flour is prepared by way of mixing of wheat flour and girasol flour at their weight ratio equal to nearly 8:1. Girasol 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 girasol heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying, loading into the cryo-miller drum and impregnation with miscella separated by way of vanilla extraction with liquid nitrogen with simultaneous pressure boost with subsequent depressurisation to atmospheric value with simultaneous freezing and cryo-milling of girasol in the medium of released nitrogen.

EFFECT: produced gummy 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 raw gingerbread, involving the preparation of prescription components, the preparation of syrup from sugar and molasses, mixing it with wheat flour, mélange, soda, ammonium carbonate and flavoring, kneading, molding, baking and glazing (Confectionery technology. 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 the method for producing raw gingerbread, which involves preparing the recipe components, preparing syrup from sugar and molasses, mixing it with flour, mash, soda and ammonium carbonate, kneading, molding, baking and glazing, according to the invention, a mixture of wheat flour is used and Jerusalem artichoke flour, taken in a weight ratio of about 8: 1, Jerusalem artichoke flour is prepared by extracting vanilla with liquid nitrogen to separate the corresponding miscella, preparing Jerusalem artichoke, cutting it and, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric with simultaneous freezing of Jerusalem artichoke and its cryo-grinding in the medium of released nitrogen, and the dough is prepared with the following ratio of components by weight with an accuracy of ± 5%:

flour mixture 557.2 sugar 364 syrup 56.9 melange 25.9 soda 1,54 ammonium carbonate 5.38 water to a dough moisture of 23%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared vanilla 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 of plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993, p. .7-15).

The prepared Jerusalem artichoke 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 Jerusalem artichoke 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 Jerusalem artichoke is fried according to traditional technology, 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. 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 evaporation of nitrogen and freezing of Jerusalem artichoke, and then it is cryo-grinded in the medium of the released nitrogen to obtain flavored flour.

Prepared wheat flour and flavored Jerusalem artichoke flour are mixed in a weight ratio of about 8: 1.

Sugar, molasses and drinking water are loaded into a kettle with a stirrer and knead until sugar is completely dissolved, after which a mixture of flour, melange, soda and carbon ammonium salt is gradually added to the resulting syrup, mixed to a homogeneous consistency to obtain a dough that is molded, baked and glazed with getting raw gingerbread.

The obtained target product was compared with commercially available raw glazed cakes, produced by traditional technology.

The experimental fracture product did not visually differ from the control sample, but had a density of 22-24% less, which is the basis for the statement about the increase in the volume of products due to the increase in the number of pores.

Claims (1)

A method of producing raw gingerbread, including the preparation of syrup from sugar and molasses, mixing it with prepared flour, mélange, soda and ammonium carbonate, kneading with dough, molding, baking and glazing, characterized in that the flour is prepared by mixing wheat flour and Jerusalem artichoke flour when their mass ratio is about 8: 1, while Jerusalem artichoke flour is prepared by cutting it, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of Jerusalem artichoke to a temperature inside juices 80-90 ° C, for at least 1 hour, frying, loading a cryomill into the drum and impregnating vanilla miscella separated by liquid nitrogen extraction with a simultaneous increase in pressure, followed by depressurization to atmospheric pressure while freezing Jerusalem artichoke and its cryogenic grinding in the medium released nitrogen, and the dough is prepared with the following ratio of components by weight with an accuracy of ± 5%:
flour 557.2 sugar 364 syrup 56.9 melange 25.9 soda 1,54 ammonium carbonate 5.38 water to dough humidity 23%