RU2504961C1 - Cooked gingerbread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: cooked dough is prepared. For mixture scalding one uses wheat flour and flavoured dandelion roots flour. Gingerbreads are moulded, baked and glazed.

EFFECT: method ensures the product volume increase combined with its 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 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 the basil with liquid nitrogen to separate 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 ensures the dandelion root is heated to a temperature inside the 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 the dandelion root and its cree grinding medium 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 dough humidity 23%

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared basil is 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 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 for 1 hour and warming 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 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 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 for food production. 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 evaporation of nitrogen and freezing of the dandelion root, and then it is cryo-grinded in the environment of the released nitrogen to obtain 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. 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 the production of custard gingerbread, involving the preparation of prescription components, the preparation of syrup from sugar and starch syrup, the making of flour, mixing with dough, keeping it to cool, adding margarine, soda, carbon ammonium salt and drinking water, re-mixing, molding, baking and glazing, characterized in that for brewing using a mixture of wheat flour and flour from dandelion root, taken in a ratio by weight of about 8: 1, flour from dandelion root is prepared by extraction basil with liquid nitrogen with separation of the corresponding miscella, preparation of the dandelion root, its cutting, 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 80-90 ° 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 dandelion root and its cryo-grinding in the medium of liberated azo a, a 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%