RU2507806C1 - Gummy gingerbread products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: present invention relates to technology for production of flour confectionary products. One describes a gummy gingerbread products manufacture method envisaging recipe components pre-processing, preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda, carbon-ammonium salt and a flavouring agent, the mass kneading, moulding, baking and glazing; the method specificity is as follows: one uses a mixture of wheat flour and girasol flour taken at a weight ratio of nearly 8:1. Girasol flour is prepared by way of girasol preparation, 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 and cryo-milling in liquid nitrogen; dough is prepared at the following weight ratio of the component with an accuracy of +5%: flour mixture - 557.2, sugar - 364, molasses - 56.9, melange - 25.9, soda - 1.54, carbon-ammonium salt - 5.38, flavouring agent - 1.28; water - till the dough moisture content is equal to 23%.

EFFECT: method ensures the target 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 of producing raw gingerbread products, which includes preparing the recipe components, preparing a syrup from sugar and molasses, mixing it with wheat flour, melange, soda, ammonium carbonate and flavoring, kneading, 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 by the fact that in the method for producing raw gingerbread products, which involves preparing the recipe components, preparing syrup from sugar and molasses, mixing it with flour, mash, soda, ammonium carbonate and flavoring, kneading, molding, baking and glazing, according to the invention, use a mixture of wheat flour and Jerusalem artichoke flour, taken in a weight ratio of about 8: 1, Jerusalem artichoke flour is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% at power the microwave field, which ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying and cryo-grinding in liquid nitrogen, and the dough is prepared in 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 flavor 1.28 water to dough humidity 23%

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

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 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 fried and subjected to cryo-grinding in liquid nitrogen to obtain flour.

Prepared wheat flour and 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, mélange, soda, carbon ammonium salt and a flavoring in the form of dry perfumes or essences are gradually added to the resulting syrup, kneaded to a homogeneous consistency to obtain a dough which is molded, baked and glazed to produce 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)

A method of obtaining raw gingerbread products, which includes preparing the recipe components, preparing a syrup from sugar and molasses, mixing it with flour, melange, soda, carbon ammonium salt and flavoring, kneading, molding, baking and glazing, characterized in that they use a mixture of wheat flour and flour from Jerusalem artichoke, taken in a weight ratio of about 8: 1, Jerusalem artichoke flour is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the swamp Ambur pieces to a temperature within 80-90 ° C, for at least 1 hour and cryogrinding frying in liquid nitrogen, and the dough is prepared in the following ratio 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 flavoring 1.28 water to a dough moisture of 23%.