RU2503230C1 - 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 water, sugar and starch molasses, the syrup mixing with a flour mixture 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. The flour mixture is represented by a mixture of wheat flour and girasol flour taken at a weight ratio of nearly 8:1; the girasol flour is prepared by way of medang extraction with liquid nitrogen with corresponding miscella separation, girasol preparation by way of cutting, drying in the microwave field till residual moisture content is about 20% at microwave field power providing for warming of girasol inside the bits to a temperature of 80 - 90°C during at least an hour; then one performs additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of girasol and its cryo-grinding 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 in 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 to get 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 Jerusalem artichoke flour, taken in a weight ratio of about 8: 1, Jerusalem artichoke flour prepared by extracting cinnamon laurel with liquid nitrogen with the separation of the corresponding miscella, preparing Jerusalem artichoke, cutting it, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that warms up Jerusalem artichoke to a temperature inside pieces of 80-90 ° C, 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 Jerusalem artichoke and its cryo-grinding in the medium e liberated 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 a dough moisture of 23%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared cinnamon laurel 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 Yu.K. Scientific and practical fundamentals 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) 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 caramelization of sugar, deterioration in the taste and aroma of gingerbread. Drying in the microwave field at temperatures 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 dried using the convective method to a residual moisture content of about 5%, loaded into a drum of a cryomill and poured for impregnation of separated miscella. The ratio of miscella and impregnated raw materials is calculated by the concentration of the extract in miscella to achieve an 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 materials are saturated with miscella 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 Jerusalem artichoke, and then it is cryo-grinded in the medium of the released nitrogen to obtain a flavored flour.

Prepared wheat flour and flavored Jerusalem artichoke flour 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. Stirring 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 the volume of products due to an increase in the number of pores.

Claims (1)

A method for producing custard cakes, including preparing syrup from water, sugar and starch syrup, mixing it with a flour mixture and brewing it with syrup, kneading to obtain dough, holding it for cooling, adding margarine, soda, ammonium carbonate and drinking water, re-mixing, molding, baking and glazing, characterized in that as a flour mixture, a mixture of wheat flour and Jerusalem artichoke flour, prepared by extraction with liquid nitrogen, is taken in a ratio of about 8: 1 by weight cinnamon avra with separation of the corresponding miscella, preparation of Jerusalem artichoke by cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that warms up Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, convective drying method to a residual moisture content of about 5%, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric pressure with simultaneous freezing of Jerusalem artichoke and its cryo-grinding in the medium of released nitrogen, and knead the dough in the following proportion by mass to 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%