RU2505003C1 - Cooked gingerbread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages cooked dough preparation (with a mixture of wheat flour and flavoured oyster plant flour (produced according to preset technology) used for scalding), moulding, baking and glazing.

EFFECT: 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, flavoring and drinking water, re-mixing, molding, baking and glazing (Technology of confectionery production. Edited by A. Rapoport - 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 oat root flour, taken in a ratio by weight of about 8: 1, oatmeal flour the root is prepared by extracting the geranium flowers with liquid nitrogen with the separation of the corresponding miscella, preparing the oat 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 oat root to a temperature inside the pieces of 80-90ºС, for less than 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 oat root and its cryoism treatment in the environment of the released nitrogen, and the dough is prepared with the following ratio of components by weight with an accuracy of ± 5%:

flour mixture 47.8 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 geranium flowers are 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 oat 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 an oat root drying time of 1 hour and heating 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 oat 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 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 the oat root, and then it is cryo-grinded in the medium of the released nitrogen to obtain a flavored flour.

Prepared wheat flour and flavored oatmeal 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 50-65ºС, 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 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 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 a mixture of wheat flour and oat root flour, taken in a weight ratio of about 8: 1, is used for brewing, oat root flour is prepared by extracting c branches of geranium with liquid nitrogen with separation of the corresponding miscella, preparation of the oat 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 oat root to a temperature inside the pieces of 80-90ºС for at least 1 hour, drying by convective method 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 oat root and its cryo-grinding in the medium of released nitrogen, and esto 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%