RU2505982C1 - Gummy gingerbread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method involves syrup preparation from water, sugar and molasses, the syrup mixing with a flour mixture, melange, soda and carbon-ammonium salt, the mixture kneading to produce dough, dough moulding, baking and glazing to produce the target product; the flour mixture is represented by a mixture of wheat flour and oyster plant flour taken at a weight ratio of nearly 8:1; the oyster plant flour is prepared by way of ajowan caraway extraction with liquid nitrogen with corresponding miscella separation, oyster plant preparation, cutting, drying in the microwave field till residual humidity is about 20% at microwave field power providing for warming of oyster plant inside the bits to a temperature of 80 - 90°C during at least an hour, 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 oyster plant freezing and cryo-milling 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 for the production of raw gingerbread, involving the preparation of prescription components, the preparation of syrup from sugar and molasses, its mixing 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 the production of raw gingerbread, which involves preparing the recipe components, preparing a syrup from sugar and molasses, mixing it with flour, melange, soda and carbon ammonium salt, kneading, molding, baking and glazing, according to the invention, a mixture of wheat flour is used and oat root flour, taken in a weight ratio of about 8: 1, oat root flour is prepared by extracting the aggon with liquid nitrogen to separate the corresponding miscella, preparing the oatmeal nya, cutting it, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of oat root to a temperature inside the pieces of 80-90 ° C 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 the dough is prepared with the following ratio of components by mass 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 dough humidity 23%

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared aggon is extracted with liquid nitrogen and the miscell is separated according to the well-known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing plant materials with liquefied and compressed gases. - M.: Agoro-NIITEIPP, 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 90 ° С. 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 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 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, 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 assertion of an increase in the volume of products due to an increase in the number of pores.

Claims (1)

Method for the production of raw gingerbread, including the preparation of syrup from water, sugar and molasses, mixing it with a flour mixture, melange, soda and carbon ammonium salt, kneading to obtain dough, molding, baking and glazing to obtain the target product, characterized in that as flour the mixtures use a mixture of wheat flour and oat root flour taken in a weight ratio of about 8: 1, prepared by extracting the aggon with liquid nitrogen to separate the corresponding miscella, preparing the oat root, cutting it and, 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 80-90 ° C for at least 1 hour, convective drying to a residual moisture content of about 5%, impregnation with 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 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 dough humidity 23%