RU2650404C1 - Method of preparation of gingerbread pastry - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of making gingerbread pastry includes the preparation of sugar-honey syrup, brewing flour of the first grade in a mixture with a powder, which is simultaneously an enrichment of biologically active substances, natural dye, flavor and stabilizer, in syrup. Also the method includes subsequent cooling of the brewing, kneading of dough from brewing, margarine, soda of drinking and carbon ammonium salt, dissolved in water, molding, baking, tincture. Gingerbreads additionally contain egg chicken, dry perfume, honey puree natural. As a powder, a powder obtained from dried fruits of black chokeberry and dried fruits of cinnamon rose in a 1:1 ratio is used. As a margarine, use creamy margarine. Mix the dough with the following ratio of the original components, kg based on 1 ton of gingerbread: wheat flour baking 1 grade 486.35, wheat flour bakery 1 grade (per dust) 39.99, granulated sugar 199.90, creamy margarine 74.00, chicken egg 65.96, drinking soda 0.98, ammonium salt 3.90, dry perfume of 0.98, natural honey puree 99.90, powder from dried fruits of chokeberry 60.79, powder of dried cinnamon rose 60.79.

EFFECT: invention allows to increase the nutritional and biological value of the finished product, to reduce its energy value.

1 cl, 2 tbl

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of gingerbread cookies.

Known gingerbread cookies with sea buckthorn meal containing premium wheat flour, granulated sugar, sodium bicarbonate, ammonium carbonate, butter, water, melange and a multifunctional additive powder obtained from defatted sea buckthorn meal, in the following ratio of starting components, wt.%:

premium wheat flour 37.49 premium wheat flour 3.03 granulated sugar 28.63 butter 8.67 sea buckthorn meal 4.21 sodium bicarbonate 0.13 ammonium carbonate 0.34 water 16.31 melange (for lubrication) 1.19

[Patent RU No. 2535731, A21D 13/08, 12/20/2014].

The closest in technical essence to the claimed method is a method for preparing custard cakes with tomato powder from small-fruited tomatoes, which includes the preparation of sugar syrup, brewing flour of the first grade in a mixture with tomato powder obtained from small-fruited tomatoes and at the same time a natural supplement enriching biologically active substances dye, flavor and stabilizer, in sugar syrup, tea leaves cooling, tea dough mixing, margarine, vegetable oil, baking soda and ammonium carbonate dissolved in water, molding, baking, glazing and aging, while kneading the dough in the following ratio, kg per 1 t of gingerbread:

first grade wheat flour 471.87 granulated sugar 200.95-205.70 syrup 96.72 margarine 43,42 vegetable oil 14.63 tomato powder 16.77-21.57 drinking soda 1.46 ammonium carbonate 4.42 water 74.00

[Patent RU No. 2494624, A21D 13/00, 10/10/2013].

The disadvantage of these products is the low content of minerals, vitamins, dietary fiber, high calorie content.

The technical result of the invention is to increase nutritional and biological value, reducing energy value.

The technical result is achieved by the fact that a method for preparing custard gingerbread comprising preparing syrup, brewing first grade flour in a mixture with powder, which at the same time is an additive enriching biologically active substances, a natural dye, flavoring and stabilizing agent, in syrup, cooling the tea leaves, kneading dough from tea leaves, margarine , drinking soda and carbon ammonium salt dissolved in water, molding, baking, aging, cakes, additionally contain, chicken egg, dry perfume, honey clover natural secondly, sugar-honey syrup is used as a syrup, a powder obtained from dried fruits of chokeberry and dried rosehips of cinnamon in a ratio of 1: 1 is used as a powder, cream margarine is used, while the dough is kneaded in the following ratio of components, kg per 1 ton of gingerbread:

Baking wheat flour 1 grade 486.35 Baking wheat flour 1 grade (to heat up) 39,99 Granulated sugar 199.90 Margarine Creamy 74.00 Chicken egg 65.96 Drinking soda 0.98 Coal ammonium salt 3.90 Dry perfume 0.98 Natural melilot honey 99.90 Dried Aronia Powder 60.79 Powder from Dried Cinnamon Rose Hips 60.79

The introduction into the composition of gingerbread powder from dried cinnamon rose hips significantly increases the content of ascorbic acid, carotene, vitamins B ₁ , B ₆ , E, K, P, PP, pectin, citric and malic acid, potassium, manganese, phosphorus, calcium, leading to increased nutritional and biological value.

The introduction into the composition of custard gingerbread powder from dried fruits of chokeberry increases the dry matter content - from 15 to 25%. The powder from dried fruits of chokeberry is rich in pectin, the amount of which reaches 2.5%, carotene up to 11 mg / 100 g, folic acid 0.1 mg, riboflavin 130 μg, nicotinic acid 0.5 mg, vitamin E - 1.5 mg / 100 g, iodine 5-6 μg per 100 g. In addition, the powder from dried fruits of chokeberry contains molybdenum, manganese, copper, boron, cobalt and other trace elements, which leads to an increase in nutritional and biological value .

The ratio of the powder obtained from dried fruits of chokeberry and dried cinnamon rose hips 1: 1 is due to the most balanced chemical composition of the gingerbread obtained by the content of dietary fiber, vitamins and minerals, i.e. nutritional and biological value.

Introduction to the composition of custard gingerbread honey clover natural, which contains the optimal concentration of coumarin, the percentage composition of fructose and glucose which is in the range of 38-40%, significantly increases the nutritional value of custard gingerbread.

Introduction of margarine Cream prepared by emulsification of vegetable natural and hydrogenated fats (i.e. solidified) with pasteurized, fermented milk, with the addition of 25% butter, whose caloric value is 745 kcal per 100 g of product with a creamy taste and aroma, contains vitamins A, E, PP and trace elements, also helps to increase the nutritional value of custard gingerbread.

Introduction to the recipe of chicken eggs allows you to enrich the product with such vitamins and minerals as: vitamin A, B2, vitamin B5, B12, D, PP, phosphorus, iron, iodine, cobalt, selenium, which also helps to increase the nutritional and biological value of the claimed custard .

Custard cakes are prepared as follows: cooked gingerbread dough in three stages: brewing flour in sugar-honey syrup; welding cooling; kneading dough.

Preparation of sugar-honey syrup (for dough). In a container with a steam-water jacket, pour hot water at a temperature of 70-80 ° C and load granulated sugar, honey and dry perfume in the amount indicated in the recipe. With constant stirring, heat to a temperature of 60-75 ° C until sugar is completely dissolved.

Cooking tea leaves. Strained sugar-honey syrup with a temperature of at least 68 ° C is served in a dough mixing machine and the flour is gradually added and mixed (as if brewing). The duration of the kneading in the dough mixing machine is 5-10 minutes The humidity of the tea leaves is 19-20%. Next, the tea leaves are cooled in the following ways (depending on the selected hardware and technological scheme for the production of gingerbread).

1. The tea leaves are unloaded from the kneading machine and cooled (stand) to a temperature of 25-27 ° C.

2. On mechanized and semi-mechanized lines, the welding of flour, cooling of the welding and kneading of dough can be carried out in the same dough mixing machine with a jacket, which serves both hot and cold water. The tea leaves are cooled in a dough mixer to a temperature of 28-36 ° C.

Kneading dough. In a kneading machine, for example with two blades, load chilled brewed dough, softened margarine Creamy, powder previously obtained from dried fruits of chokeberry and dried cinnamon rose hips in a 1: 1 ratio, eggs, an aqueous solution of carbonic ammonium salt and bicarbonate, according to the recipe , and carry out the dough kneading. The duration of the batch is 25-30 minutes.

The temperature of the finished dough should be between 28-36 ° C, humidity 20-22%.

Next, gingerbread dough is molded, for example, using FPL machines: the dough, after kneading, enters the funnel of the forming machine, through templates with a cutout of a different contour, it is extruded and takes a certain shape. The squeezed out dough is cut off with a thin steel wire and laid in even rows on substitute stencils, and then it enters the oven for baking for 7-12 minutes at a temperature of 210-220 ° С.

After baking, the gingerbread cookies are cooled to a temperature of 25-30 ° C. Cooling is done in vivo or forced cooling.

Table 1 shows the chemical composition of 100 g custard gingerbread.

Analysis of chemical indicators indicates that the custard, obtained by the claimed method, enrich the product with dietary fiber, minerals, vitamins, which significantly increases the nutritional and biological value of the product.

Table 2 shows the energy value of custard gingerbread.

Analysis of the energy values of the custard gingerbread obtained by the claimed method, revealed a decrease in energy value by 90.42 kcal compared with the prototype.

The proposed method for the preparation of custard gingerbread allows you to enrich the product with dietary fiber, minerals, vitamins, thus increasing the nutritional and biological value of the product.

When using 100 g of the claimed gingerbread with a powder obtained from dried fruits of chokeberry and dried cinnamon rose hips, the daily requirement is: in vitamin C - 45.1%, copper - 236%, manganese - 87.5%, molybdenum - 385 %

Adding to the recipe for honey gingerbread honey and natural powder from dried fruits of black chokeberry and dried rosehips of cinnamon allows to increase the average content of dietary fiber by 50.8%, zinc by 28.3%, iron by 35.1%, phosphorus by 26 ,8%.

Adding dry perfumes to the composition of gingerbread cookies gives the finished product a unique taste and aroma.

Custard cakes obtained by the claimed method also have high organoleptic characteristics. The crumb has a well-developed porosity without voids and traces of impermeability. The color of the gingerbread is the same characteristic for the introduced multifunctional additives. The taste and aroma of gingerbread is characteristic for the introduced multifunctional additives without extraneous smacks and smells.

A trial batch was made and a tasting of the claimed custard cakes was carried out in the laboratory of the department of food products and food biotechnology of the agrotechnological faculty of the FSBEI HE Omsk State Agrarian University.

The inventive method of preparing custard gingerbread significantly increases the nutritional and biological value, reduces energy value by 24%.

The manufacture of the custard gingerbread offered allows us to expand the product range. Custard cakes are recommended for mass nutrition of the population.

Claims (2)

A method of preparing custard gingerbread, including the preparation of syrup, brewing first-grade flour mixed with powder, which at the same time is an additive enriching biologically active substances, a natural dye, flavor and stabilizer, in syrup, cooling the tea leaves, kneading the tea leaves, margarine, drinking soda and ammonium carbonate salts dissolved in water, molding, baking, aging, characterized in that the gingerbread cookies additionally contain chicken egg, dry perfume, natural melilot honey, as a syrup they use sugar-honey syrup, a powder obtained from dried fruits of chokeberry and dried rosehips of cinnamon in a ratio of 1: 1 is used as a powder, Creamy margarine is used, and the dough is kneaded in the following ratio of starting components, kg based on 1 t gingerbread: Baking wheat flour 1 grade 486.35 Baking wheat flour 1 grade (on a subfire) 39,99 Granulated sugar 199.90 Margarine Creamy 74.00 Chicken egg 65.96 Drinking soda 0.98 Coal ammonium salt 3.90 Dry perfume 0.98 Natural melilot honey 99.90 Dried Aronia Powder 60.79 Powder from Dried Cinnamon Rose Hips 60.79