RU2618695C1 - Method for preparing gingerbread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for preparing gingerbread includes preparing dough by means of pre-heating artificial and natural honey until the ingredients are completely dissolved, brewing rye flour in the warmed honey mixture, cooling the brew. The prepared mixture is kneaded with successive addition of margarine, vegetable oil, caramelization sugar, egg product, cinnamon, water-diluted food soda, ammonium carbonate, first-grade wheat flour and bird-cherry flour with constant stirring. The method also provides for dividing the finished dough into dough pieces, moulding, baking, cutting the piece along, preparing and applying the filling, glazing with the subsequent drying and holding. Fresh lingonberries mixed with sugar are used as the filling.

EFFECT: invention allows to enrich the finished product with minerals, vitamins, and to reduce the caloric content with the concomitant increase in taste properties.

Description

The claimed invention relates to the confectionery industry, in particular to the production of gingerbread.

The prior art method for the preparation of gingerbread cookies with filling [Patent RU No. 2163073, IPC A21D 13/08, priority date 03/27/2000, publication date 02/20/2001], including the preparation of the dough by mixing the recipe components: wheat flour, granulated sugar, margarine, honey flavoring, egg product, whole condensed milk with sugar, baking powder - baking soda and ammonium carbonate, vanillin and vinegar essence, molding products and baking, egg product - pre-beat until foam, and as a filling - fruit confiture fresh berry, which is pre-mixed with flour in a ratio of (2-3): 1, and the recipe components are taken in the following ratio, wt.%:

Premium wheat flour 45.18 Condensed Whole Milk 10.85 Granulated sugar 10.23 Wheat flour (to the filling) 7.21 Table margarine 3.98 Chicken or melange eggs 2.02 Wheat flour 1.84 Baking soda 0.27 Ammonium carbonate 0.18 Vinegar essence 0.11 Honey flavor 0.04 Crystal vanillin 0.02 Stuffing - fruit and berry jam 18.08

The disadvantage of this method is that as a filling, confiture is used, which contains a lot of sugar, as a result of which the gingerbread obtained using this method has a high calorie content and is contraindicated for diabetics, as well as having limited taste.

As a prototype, the method of cooking gingerbread was selected [Patent RU No. 2005381, IPC A21D 13/08, priority date 07/16/1991, publication date 01/15/1994], which consists in preparing syrup, brewing dough, mixing margarine and the rest of wheat flour, introducing brewing dough as a flour component of corn flour during mixing, introducing into the mass of baking powder, kneading, molding the mass, baking it, glazing, aging and packaging, and the recipe components are taken in the following ratio, wt.%:

Wheat flour 52.13 Granulated sugar 22.86 Glucose 11.49 Margarine 5.13 Maltose molasses 4.29 Corn flour 3.43 Vanilla essence 0.17

The disadvantage of this method is the introduction of corn flour into the formulation as a flour component, since there are contraindications, in the case of acute infectious diseases, to the use of products containing corn flour.

The technical task of the invention is to increase the nutritional, health and taste of the gingerbread.

The technical result is the enrichment of gingerbread with mineral substances, vitamins, as well as a reduction in calorie content with a concomitant increase in taste.

The technical result is achieved due to the fact that in the process of preparing the dough, bird cherry flour is added, and lingonberries mixed with sugar are used as a filling component.

A method of preparing a gingerbread, including preparing a dough by pre-heating artificial and natural honey until the ingredients are completely dissolved, cooling the tea leaves, kneading the prepared mixture with the sequential addition of margarine, vegetable oil, roasting, egg products, cinnamon, diluted baking soda, ammonium carbonate, wheat flour first grade with constant stirring, dividing the finished dough into dough pieces, molding, baking, cutting the workpiece lengthwise, filling, glazing with eduyuschey drying and vystoykoy. Unlike the prototype, rye flour is brewed in the heated honey mixture, in the process of dough preparation, after the first grade wheat flour, cherry cherry flour is added, and fresh cranberries mixed with sugar are used as the filling. The components for the preparation of gingerbread are taken in the following ratio, wt.%:

Wheat flour 1 grade 30.86 Natural honey 12.94 Artificial honey 12.94 Rye flour 6.47 Margarine 4.98 Zhenka 4.78 Bird cherry flour 2.98 Vegetable oil 1.99 Egg product 1,50 Cinnamon 0.26 Ammonium carbonates 0.20 Baking soda 0.10 Lingonberry filling 15.40 Enrobing Syrup 4.60

The method of producing gingerbread includes dough preparation, preparation and baking of dough pieces, preparation and application of the filling, preparation of enrobing syrup, glazing, drying, and aging.

A honey mixture is prepared by mixing and then heating natural and artificial honey until the ingredients are completely dissolved at a temperature of 60-70 ° C, after which rye flour is brewed in this mixture. This gives the gingerbread splendor and honey aroma.

The resulting mixture is cooled to a temperature of 35-45 ° C. After that, margarine, vegetable oil, baked milk, egg product and cinnamon are added to the cooled mixture, mixed, then baking soda, previously diluted in water, wheat flour of the first grade and bird cherry flour are added, followed by stirring until a homogeneous consistency test is obtained.

The finished dough is divided into preforms of a given size and weight, rounded, after which a drawing is applied to the surface of the preform using an impression for baking. The resulting blanks with drawings are placed in metal rings, then placed in a furnace heated to 140-150 ° C, then baked at a temperature of 250 ° C for 10-12 minutes, then left to ripen for 8-10 minutes.

Cowberry filling is prepared by mixing fresh cranberries with sugar. Baked gingerbread cookies are cut in half along and applied to the lower part of the lingonberry filling and covered with the upper part of the gingerbread.

Enrobing syrup is prepared by mixing water and sugar, followed by boiling until a moisture content of 75-79% is reached using a refractometer.

Glazing gingerbread consists of two stages: glazing, drying and aging of glazed products.

Gingerbread cookies glaze with glaze syrup to decorate the surface and maintain freshness for a long shelf life. The icing on the surface of the gingerbread is applied with brushes manually.

In the absence of drying chambers, gingerbreads are dried in the workshop. After drying, the gingerbread cookies are sent to the rack. Gingerbreads are made for 3 hours. After that, the gingerbread cookies are ready for packaging, labeling, transportation and storage.

In contrast to the solutions discussed, the proposed formulation allows you to get gingerbread rich in vitamins, such as C, PP, A, B1, B2, contained in lingonberry berries, as well as fiber, amino acids and useful minerals, such as potassium, calcium, magnesium and many others. which are contained in bird cherry and rye flour.

When using the inventive method, a low-calorie gingerbread is obtained, which is saturated with vitamins and minerals, and also has improved taste due to the introduction of cranberry filling, bird cherry and rye flour into the recipe. The shelf life of gingerbread is 20 days in the summer, 30 days in the winter without loss of taste.

The invention is illustrated by the following example of the preparation of gingerbread with lingonberry filling.

The honey mixture is prepared in a bowl by mixing and then heating 1.3 kg of natural and 1.3 kg of artificial honey until the ingredients are completely dissolved at a temperature of 60-70 ° C, after which 0.65 kg of rye flour is added and brewed with constant stirring for 5 minutes, then the mixture is cooled to a temperature of 35-45 ° C.

After that add to the brewed mixture: margarine 0.5 kg, vegetable oil 0.2 kg, burnt 0.48 kg, chicken 0.15 kg, cinnamon 0.026 kg, baking soda 0.01 kg, ammonium carbonates 0.02 kg while constantly stirring. Lastly, 0.3 kg of bird cherry flour and 3.1 kg of wheat flour of the first grade are added. All components are mixed until a uniform consistency test is formed. The resulting dough should be elastic and not stick to your hands.

The resulting dough is divided into blanks weighing 0.8 kg, which are rounded manually. A pattern is applied on top of each blank with a print. After that, blanks with drawings are placed in baking rings and left at room temperature for 15 minutes to proof. Next, the dough pieces are placed in a furnace heated to 150 ° C, where they also stand for 10-15 minutes, and then baked at a temperature of 250 ° C for 10-12 minutes.

To prepare 10 kg of lingonberry filling, 6 kg of fresh lingonberries are passed through a meat grinder, and then mixed with 4 kg of sugar, after which the resulting mixture is left to stand until sugar is completely dissolved within 2 hours.

Baked gingerbread cookies are cut in half along and put on the bottom of each gingerbread 0.2 kg of lingonberry filling and cover with the top of the gingerbread.

To prepare the glaze syrup, pour 40 l of water into the tank and add 100 kg of sugar, after which it is cooked until tender for 30 minutes, at a humidity of 75-79% using a refractometer.

After that, the gingerbread cookies glaze. The icing on the surface of the gingerbread is applied with brushes manually.

Then the gingerbreads are dried on the wire mesh for 1.5 hours. After drying, the gingerbreads are sent to the mat. Gingerbreads stand for 3 hours. After that, the gingerbread cookies are ready for packaging, labeling, transportation and storage.

Claims (2)

A method of preparing a gingerbread, including preparing a dough by pre-heating artificial and natural honey until the ingredients are completely dissolved, cooling the tea leaves, kneading the prepared mixture with the sequential addition of margarine, vegetable oil, roasting, egg products, cinnamon, diluted baking soda, ammonium carbonate, wheat flour first grade with constant stirring, dividing the finished dough into dough pieces, molding, baking, cutting the workpiece lengthwise, preparing and applying n čachinki, glazing with subsequent drying and aging, characterized in that rye flour is brewed in the heated honey mixture, during the preparation of the dough, wheat cherry flour is added after wheat flour of the first grade, and fresh lingonberry mixed with sugar is used as the filling, while the components for the preparation of gingerbread are taken in the following ratio, wt.%: Wheat flour 1 grade 30.86 Natural honey 12.94 Artificial honey 12.94 Rye flour 6.47 Margarine 4.98 Zhenka 4.78 Bird cherry flour 2.98 Vegetable oil 1.99 Egg product 1,50 Cinnamon 0.26 Ammonium carbonates 0.20 Baking soda 0.10 Lingonberry filling 15.40 Enrobing Syrup 4.60