RU2705140C1 - Gingerbread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Gingerbreads preparation method involves kneading dough of prime grade wheat flour, sand sugar, water, vegetable oil, carbon-ammonium salt, molding, baking and cooling. One additionally introduces into the dough a vegetal additive consisting of an aerial part of a rose bay or a bilberry leaf or a cowberry leaf, or bilberry fruits, or cowberry fruits, or ashberry fruits dried using infrared radiation at temperature of 50–55 °C and a grinding degree of not more than 150 mcm in amount of 2.0–4.0 % of flour weight. Products are prepared at the following ratio of recipe components, kg per 1 t of finished products: sand sugar 351.30; vegetable oil 14.17; carbon-ammonium salt 6.63; vegetable additive 11.33–22.66; prime grade wheat flour 543.28–555.28; prime grade wheat flour (for dusting) 44.20; water – balance.

EFFECT: invention allows to improve organoleptic indices of the ready products, promotes their enrichment with vegetable fibers and mineral substances.

1 cl, 4 tbl

Description

The invention relates to the food industry, in particular to the confectionery, and can be used for the production of functional gingerbread using additives of plant origin.

A known method of production of gingerbread "Moscow" [RF Patent No. 2233592, IPC A21D 13/08, publ. 08/10/2004, bull. No. 22], the method includes kneading raw dough from granulated sugar, water, natural honey, molasses, eggs, dry perfumes, drinking soda dissolved in water, carbon ammonium salt, softened margarine and first-grade wheat flour. At the stage of kneading the dough, after all the components provided for in the recipe are added, 10% dried beer pellets are crushed to particles with a size of up to 0.25 mm in an amount of 10% by weight of flour, which makes it possible to enrich the flour confectionery with dietary fiber.

The following disadvantages are inherent in this method of cooking gingerbread: low biological value due to a lack of mineral components and the lack of functional properties.

A known method of making gingerbread [RU, Patent No. 2535731, IPC A21D 13/08, publ. December 20, 2014, bull. No. 35], with sea buckthorn meal, which includes premium wheat flour, sugar, butter, bicarbonate sodium, ammonium carbonate, water, and melange in the recipe. Gingerbread cookies additionally contain a multifunctional additive - a powder obtained from defatted sea buckthorn meal, which is a natural plant source of dietary fiber, minerals, vitamins, vegetable protein, fiber, pectin, an antioxidant for fats and a moisture stabilizer. The dough is prepared in the following ratio of starting components, mass. %: wheat flour of the highest grade 37.49, wheat flour of the highest grade (to heat) 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, mélange (for lubrication) 1.19.

The disadvantage of the invention is the use of coarse powder of sea buckthorn meal, leading to a small amount of vitamins and antioxidants in the finished gingerbread cookies.

The closest technical solution, selected as a prototype, is a method for preparing gingerbread “Vanilla” [Kuznetsova, L.S. The technology for the preparation of flour confectionery products // L.S. Kuznetsova, M.Yu. Sidanova. - Training for stud. institutions environments. prof. education. - M .: Mastery, 2002. - S. 115-117.], Including mixing raw dough from granulated sugar, water, mixing them, adding vanilla essence, carbon ammonium salt, vegetable oil and wheat flour, molding products, their baking, cooling. The composition for the preparation of gingerbread “Vanilla” includes, kg per 1 ton of finished products: granulated sugar 351.30; vegetable oil 14.17; ammonium carbon salt 6.63; vanilla essence 2.26; premium wheat flour 566.61; wheat flour of the highest grade (on a sub-dust) - 44.20.

The disadvantages of this method is the lack of ingredients for the enrichment of gingerbread with dietary fiber and minerals.

The objective of the invention is to improve the quality indicators of gingerbread, giving them functional properties, expanding the range of finished products.

The technical result is the enrichment of gingerbread with vegetable fibers and minerals.

The technical result is achieved by the fact that in the method of preparing gingerbread, which includes kneading dough from premium wheat flour, granulated sugar, water, vegetable oil, ammonium carbonate, molding, baking and cooling, it is new that a vegetable additive consisting of the aboveground part of the fireweed or blueberry leaf, or lingonberry leaf, or blueberry fruit, or lingonberry fruit, or rowan fruit, dried using infrared radiation at a temperature of 50-55 ° C and a grinding degree of not more than 150 microns in the amount of 2.0-4.0% by weight of flour, with the following ratio of prescription components, kg per 1 ton of finished products: granulated sugar 351.30; vegetable oil 14.17; ammonium carbon salt 6.63; herbal supplement 11.33-22.66; premium wheat flour 543.28-555.28; wheat flour of the highest grade (on a sub-dust) - 44.20; water is the rest.

Comparative analysis with the prototype allows to conclude that the claimed invention differs from the known presence of herbal additives from local raw materials and the method of their preparation.

Signs that distinguish the claimed solution from the prototype are not identified in the study of this and related areas of technology and, therefore, provide the claimed technical solution according to the criteria of "novelty" and "inventive step".

Plants growing in the Arctic territory contain a large number of biologically active substances, they are natural plant sources of dietary fiber, minerals, vitamins, plant protein, fiber, pectin, an antioxidant of fats, which allows them to be used as a plant supplement to obtain functional gingerbread products [Filatova S.N. / Comparative analysis of the content of biologically active substances in wild vascular plants in the north of Central Siberia / S.N. Filatova // Biological resources of the Far North: study and use: Collection of scientific papers / SUAI. - SPb .: SUAI. 2009. - S. 143-150]. A herbal supplement is a local plant raw material collected in the corresponding phases of the development of a part of the plants: the aerial part of the fireweed, a leaf of blueberry or lingonberry, the fruit of a blueberry, lingonberry or mountain ash dried using infrared radiation at a temperature of 50-55 ° C and a degree of grinding no more than 150 microns.

During experimental studies, it was found that the optimal dose of a herbal supplement is 2.0-4.0% by weight of flour. With the introduction of additives less than 2.0%, the technical result indicated in the invention is not achieved, and an increase in the added additive is higher than 4.0%, although it helps to increase the biological value of the product, but gingerbread products acquire a specific color, taste and smell, consumer properties are declining.

The infrared drying used to prepare plant materials is based on the absorption by infrared radiation of a specific wavelength of moisture contained in the raw materials. The material of the dried product does not absorb infrared radiation, so moisture can be removed at a low temperature, which allows almost completely preserving the biologically active substances, color and taste of the plants being dried. Plant materials were laid out on mesh pallets, placed in an SKV infrared dryer 04.00.00 with active ventilation, and heat treatment was carried out with infrared rays in a radiation spectrum with a wavelength of 1.6-2.4 μm using a quartz radiator of electromagnetic waves of the infrared spectrum KGT-220- 1000. The drying mode of the plants was determined experimentally: 2 hours at a temperature of 55-60 ° C; rest 2 hours at a temperature of 45-50 ° C; humidity equalization for 5-7 hours at room temperature. The end of drying was determined by the following characteristics: leaf petioles, grass stems break when bent with a characteristic crunch. Dried raw materials were stored in cotton bags. Drying mode of plant materials: 2 hours 50-55 ° C; 2 hours 60 ° C; rest 12 hours 45-50 ° C; humidity equalization for 12 hours at room temperature. The moisture content of plant materials corresponded to the indicators indicated in the State Pharmacopoeia [State Pharmacopoeia of the USSR: Vol. 2. General methods of analysis of medicinal plant materials / Ministry of Health of the USSR. - 11th ed., Ext. - M .: Medicine, 1989 .-- 400 p., Ill. (State Pharmacopoeia of the USSR XI edition "General methods of analysis of medicinal plant materials, M:" Medicine ", 1990].

The introduction of natural plant-based ingredients into gingerbread products allows them to be enriched with minerals and dietary fibers in the form of natural compounds. A high degree of grinding of the additives used contributes to the production of products with a uniform homogeneous composition.

The mineral composition and biochemical parameters of plant materials of the Arctic territory are presented in tables 1, 2, 3.

The number of macronutrients in the leaf of fireweed is 39.05 g / kg, in the fruits of mountain ash - 30.85 g / kg, in the leaf of lingonberry - 20.97 g / kg. The studied plants contain a significant amount of trace elements, with a maximum concentration of 522.12 mg / kg in the lingonberry leaf, 148.5 mg / kg in the leaf of the fireweed, and 144.60 mg / kg in the fruits of mountain ash. The presence of iron, copper, manganese in plants allows us to consider them a means that can improve the process of hematopoiesis, increase the protective functions of the body.

As can be seen from the data presented, the content of organic acids in the fruit and vegetable raw materials under consideration ranges from 5.6% in lingonberry to 8.15% in mountain ash. The maximum content of vitamin C is observed in the fruits of mountain ash - 297.93 mg / 100 g; minimum - in lingonberry berries - 218.0 mg / 100 g.

The invention is as follows: the preparation of raw materials for the production of gingerbread was carried out in accordance with sanitary rules and standards [Matveeva, T.V. Functional flour confectionery. Scientific foundations, technologies, recipes: monograph / T.V. Matveeva, S.Ya. Koryachkina. - Eagle: FSEI HPE "State University - UNPK", 2011. - 358]. The dough was prepared raw way without the use of vanilla essence. Sugar, water, vegetable oil and crushed dried vegetable additive were placed in a bowl and mixed, then a disintegrant dissolved in water was added, and lastly flour. Mixing continued until a uniform consistency test was obtained. Gingerbread dough was formed manually using a metal recess. Gingerbread cookies were laid on sheets and baked. Baking was carried out without steam humidification at a temperature of 200-210 ° C, the duration of baking 21-22 minutes

In accordance with GOST 15810-2014 Confectionery. Gingerbread products. General technical conditions, the gingerbread obtained must have the correct non-blurry shape with a convex surface, without cracks and burnt places. The surface should be smooth, without swelling, depressions. The crumb is soft and porous with a slight aftertaste and aroma of the herbal supplement used. The following samples of gingerbread products were obtained: sample No. 1 - prototype; sample No. 2 - the aboveground part of the fireweights mass. % four; sample No. 3 fruits of mountain ash - 4%. Organoleptic and physico-chemical indicators are presented in table 4.

Gingerbread cookies prepared by this method have a pleasant taste, aroma and color of the corresponding herbal supplements. The inclusion of herbal additives in the gingerbread composition growing in the Arctic territory improves organoleptic properties, promotes enrichment with minerals and dietary fiber, and expands the range of functional confectionery products.

Claims (8)

A method for preparing gingerbread cookies, including kneading dough from premium wheat flour, granulated sugar, water, vegetable oil, carbon ammonium salt, molding, baking and cooling, characterized in that it is additionally introduced a herbal supplement consisting of an aerial part of the fireweed or blueberry leaf, or lingonberry leaf, or blueberry fruit, or lingonberry fruit, or rowan fruit, dried using infrared radiation at a temperature of 50-55 ° C and a grinding degree of not more than 150 microns in an amount of 2.0-4.0% by weight of flour in the following wearing prescription components kg per 1 ton of finished product: granulated sugar 351.30; vegetable oil 14.17; ammonium carbon salt 6.63; herbal supplement 11.33-22.66; premium wheat flour 543.28-555.28; wheat flour of the highest grade (on a sub-dust) 44.20; water is the rest.