RU2759711C1 - Method for preparing a choux pryanik - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: in the method for preparing a printed choux pryanik, dough is kneaded to prepare a moulded choux pryanik, products are moulded using a wooden pastry mould, the products are removed from the pastry mould, and metal hoops made of food-grade stainless steel with a thickness of at least 0.5 mm and a height of no more than 8 cm, made 1.5 cm larger than the diameter/size of the moulded dough piece of the pryanik are put on the pryaniks. The baking process is conducted in two stages: the first for 15 to 20 minutes at a temperature of 130 to 150°C in the metal hoops, the second without the hoops at a temperature of 150 to 170°C for 20 to 30 minutes. The products are cooled to a temperature of 50 to 45°C, then cut horizontally along the entire surface. The impregnation syrup is applied to the two halves of the products, based on an acidic invert syrup with a mass fraction of solids of 80 to 82%, drinking water and grape juice. The filling is applied to the lower surface, evenly distributed from the centre to the edge of the product over the entire surface, with the ratio of the mass of the filling to the mass of the baked semi-finished product of 20:80. The upper and lower parts of the product are connected, and the surface of the pryanik is glazed with sugar syrup. The products are cooled, and the surface of the pryanik is decorated.

EFFECT: invention provides a possibility of improving the organoleptic and physical and chemical properties of the finished pryanik.

4 cl, 1 ex

Description

The invention relates to the food industry, and in particular to a method for making confectionery products - custard gingerbread using wooden carved gingerbread boards and allows, in industrial production, to make printed gingerbread cookies of any shape and weight with various fillings.

It is known to use a device for molding dough pieces in the production of custard cakes, patent RU 2225117, IPC A21C 11/02, Published: 10.03.2004 Byull. No. 7, which refers to the confectionery industry, namely to the methods of making a relief pattern on gingerbread boards for printing gingerbread, and allows you to provide a color-textured surface of the gingerbread: a warm brown color of the front surface and a dark color of the pattern with clear lines and edges.

Also an analogue of the claimed invention is "METHOD FOR PRODUCING Gingerbread", patent RU 2128440, IPC A21D 13/08, published: 10.04.1999, which is used in the confectionery industry, namely in the production of gingerbread with filling. The method for the production of gingerbread provides for the preparation of dough from components taken according to the recipe, molding products into dies, baking, cooling, decorating the gingerbread, for example, by glazing, and drying the gingerbread. When forming the product, first the bottom layer of the dough is placed in the stamp, the filling is applied to it, and then the top layer of the dough is laid, while the filling is applied to the bottom layer at a distance of 2 cm from the edge.

The prototype of the claimed invention is "METHOD FOR MANUFACTURING PRINTED GINGERBREAD", patent No. 2728455, IPC A21D 13/30, published on July 29, 2020, which includes kneading dough, preparing syrup for impregnation, preparing filling, preparing syrup for glazing, forming a dough piece in a stamp, baking, cooling, decorating and drying the gingerbread. As a stamp, a wooden gingerbread mold is used, along the perimeter of which a decorative ornament is additionally made, the gingerbread is baked in a mold of food steel, made according to the size and shape of the gingerbread. After baking and cooling, a horizontal cut of the gingerbread is made in half, a syrup is applied to each half of the gingerbread for impregnation, a filling is applied to the lower half of the gingerbread around the entire perimeter, then the lower half is glued to the upper one, and a vertical control mark is applied before the horizontal cut of the gingerbread to ensure uniform gluing two halves of the gingerbread, after application

The disadvantages of the identified analogs are low organoleptic and aesthetic properties due to insufficient technology development, leading to an uneven gingerbread structure, the formation of hardening (raw crumb).

The technical result from the use of the proposed invention can be expressed in improving the physicochemical, organoleptic and aesthetic properties of the finished gingerbread.

The claimed technical result is achieved as follows.

A method of making custard printed gingerbread, according to which:

- dough is kneaded for making custard printed gingerbread;

- carry out the molding of products using a wooden printed board;

- remove products from the printed board and put metal hoops made of food-grade stainless steel with a thickness of at least 0.5 mm and a height of no more than 8 cm on the molded gingerbread blanks, while the contour of the hoop in the plan exceeds the contour of the gingerbread board by 1.0 - 10%

- the baking process is carried out in two stages: the first - for 15-20 minutes at a temperature of 130-150 º С in metal hoops; the second - without hoops at a temperature of 150-170 ° С for 20-30 minutes;

- cool the baked products to a temperature of 50-45 C;

- carry out a horizontal cut over the entire surface of the products.

- apply syrup for impregnation on two halves of products,

- the filling is applied to the lower surface, evenly distributing it from the center to the edge of the product over the entire surface in the ratio of the mass of the filling to the mass of the baked semi-finished product, as 20:80.

- connect the upper and lower parts of the product and decorate the surface of the gingerbread.

In this case, in a preferred embodiment, the syrup for impregnation is made on the basis of acidic invert syrup with a mass fraction of dry substances of 80-82%, drinking water and grape juice.

The impregnation syrup has a composition comprising wt%:

- invert syrup - 60 - 70

- drinking water - 20 - 30

- grape juice - 10 - 20

The decoration of the gingerbread is carried out, as a rule, using sugar mastic blanks. At the same time, sugar mastic is rolled out to a thickness of 0.5-1.0 mm, a blank is obtained from it by cutting, decorative elements from wafer paper are applied to the blank using a decor-gel and placed on the product.

Forming the front surface and shape of the dough piece is carried out using a wooden gingerbread mold in the center of which a convex part is made, which forms a depression in the finished gingerbread (round, rectangular or other shape) for the confectionery finishing material when decorating the gingerbread

An example of the implementation of the method.

Gingerbread is baked using special hoops made of food grade stainless steel with a thickness of 0.5 mm and a height of 8 cm, made 1.5 cm larger than the diameter / size of the molded gingerbread dough piece, based on the physicochemical processes taking place in the process of baking choux gingerbread dough in a confined space, as well as in order to obtain a uniformly porous crumb with a developed structure.

Gingerbread is baked in two stages. For the first 15-20 minutes, the dough pieces are baked in metal hoops to form an even outer edge of the product. The temperature of the first stage of baking is 130-150 ° C. The height of the hoop is 8 cm, which allows visual control of the baking process of dough pieces, and also has a technical advantage when the products are released from the hoops after the control time of baking has elapsed. After the first stage of baking for 15-20 minutes, the baking trays with gingerbread are removed from the oven, the gingerbread cookies are freed from the hoops and the baking process is continued for 20-30 minutes at a temperature of 150-170 ° C to form a well-formed crumb over the entire surface of the gingerbread. The release of the gingerbread from the hoops in the middle of the baking process makes it possible to obtain products with uniform porosity, the absence of tempering inside the product and with the specified physicochemical indicators of the moisture content of the gingerbread semi-finished product, as well as to obtain the desired shape of the products, formed in the first stage of baking.

After baking, the products are cooled in the workshop to a temperature of 50-45 ° C, transferred to special cassettes. A horizontal cut of the gingerbread is made into two equal halves, which are placed on a scale, where the process of applying an impregnation syrup, consisting of an acidic invert syrup with a dry matter content of 80-82%, drinking water and grape juice in the following ratio:

- invert syrup - 10

- drinking water - 4

- grape juice - 1

The filling is applied by smearing over the entire lower surface of the product from the middle (center) to the edge of the product in an even layer. The ratio of the baked semi-finished product and the filling in the finished product is 20:80, which makes it possible to obtain a fairly uniform layer of filling over the entire surface. Also, the content of the mass fraction of dry substances in the fruit filling is 55-57%, contributes to the preservation of the specified moisture content in the finished products during the entire shelf life.

After the filling is applied, the lower half is glued to the upper half to form a complete product.

Glazing of the formed products is carried out at a temperature of 45-50 C, the temperature of the sugar syrup should be 90-95 C, which is a prerequisite for obtaining a glossy marble sugar crust. The sugar syrup is coated over the entire surface, including the sides of the product. This prevents the filling from flowing out.

Cooling gingerbread to a temperature of no more than 20-25 C is carried out in a shop on special cassettes.

Decorating is carried out by placing a softened confectionery finishing material (sugar mastic) in a depression formed with a gingerbread board in the central part of the gingerbread, which is the background for further drawing, while the confectionery finishing material is made earlier than the semi-finished gingerbread product is baked, a recipe mixture is used in its preparation , allowing to obtain a homogeneous, plastic material, easily formed when heated at a temperature of 28 to 35 ° C, capable of retaining its shape at an ambient temperature of up to 30 ° C, the prescription mixture of confectionery finishing material includes the following initial components: 60-80% sugar-containing substances, 10% fat-containing confectionery substance, 2-4% water.

Claims (5)

1. A method of preparing custard printed gingerbread, characterized in that the dough is kneaded to prepare the custard printed gingerbread, the products are formed using a wooden printed board, the products are removed from the printed board and metal hoops made of food grade stainless steel are put on the gingerbread cookies with a thickness of at least 0, 5 mm and a height of no more than 8 cm, made 1.5 cm larger than the diameter / size of the molded dough piece of gingerbread, the baking process is carried out in two stages: the first - for 15-20 minutes at a temperature of 130-150 ° C in metal hoops, the second - without hoops at a temperature of 150-170 ° C for 20-30 minutes, cooled to a temperature of 50-45 ° C, a horizontal cut is made over the entire surface, the syrup is applied for impregnation on two halves of products made on the basis of acidic invert syrup with a mass fraction of dry substances of 80-82%, drinking water and grape juice, a filling is applied to the lower surface, evenly distributing it from the cent ra to the edge of the product over the entire surface in the ratio of the mass of the filling to the mass of the baked semi-finished product 20:80, connect the upper and lower parts of the product and glaze the surface of the gingerbread with sugar syrup, cool the products and decorate the surface of the gingerbread. 2. The method according to claim 1, characterized in that the impregnation syrup comprises, wt%: sour invert syrup 60-70 drinking water 20-30 grape juice 10-20 3. The method according to claim 1, characterized in that the decoration of the gingerbread is carried out using blanks made of sugar mastic. 4. The method according to claim 3, characterized in that sugar mastic is rolled out to a thickness of 0.5-1.0 mm by cutting it into a blank, decorative elements made of wafer paper are applied to the blank using a decor gel and placed on the product.