RU2791551C2 - Method for preparation of custard gingerbreads - Google Patents

Abstract

FIELD: food industry; confectionery industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry; it can be used for the preparation of gingerbreads. A method for the preparation of custard gingerbreads includes preparation of stevioside-treacly syrup with addition of dry fragrance, brewing of 1/3 of the first grade wheat flour in syrup, cooling of brewing, kneading of dough of flour, brewing, fat emulsion consisting of margarine butter and vegetable oil, powder, baking soda, and carbonated ammonium salt, formation, baking, proofing. As flour for kneading of dough, whole-grain spelt flour is used in a ratio of 4:6 with the first grade wheat flour. As powder, powder of dried pumpkin pulp is used, which is introduced in the form of a hydrated mixture with egg mélange. At the same time, dough is kneaded at the following ratio of initial components, kg per 1 t of gingerbreads: first grade wheat flour – 351.86, whole-grain spelt flour – 234.58, stevioside – 1.25, treacle – 111.42, powder of dried pumpkin pulp – 6.17, egg mélange – 65.96, margarine butter – 49.85, vegetable oil – 17.0, baking soda – 1.76, carbonated ammonium salt – 5.81, dry fragrance – 3.81, in total – 849.48, the yield – 1000.

EFFECT: invention allows for obtainment of the final product with high nutritional and biological value.

1 cl, 2 tbl

Description

The invention relates to the food industry, in particular to the confectionery, and can be used for making gingerbread.

A known method of preparing custard gingerbread with tomato powder from small-fruited tomatoes, which includes the preparation of sugar syrup, brewing first grade flour mixed with tomato powder obtained from small-fruited tomatoes and at the same time being an additive enriching with biologically active substances, a natural dye, flavoring agent and stabilizer, in sugar syrup syrup, cooling the tea leaves, kneading the dough from the tea leaves, margarine, vegetable oil, drinking soda and ammonium carbonate salt dissolved in water, shaping, baking, glazing and curing, while kneading the dough in the following ratio of components, kg per 1 ton of gingerbread:

wheat flour of the first grade 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 carbon ammonium salt 4.42 water 74.00

[Patent No. 2494624, A21D 13/00, A21D 2/00].

The disadvantage of these custard gingerbread is low nutritional value, high calorie content.

The closest in technical essence to the claimed invention is a method for preparing custard gingerbread, including the preparation of syrup, brewing first grade flour mixed with powder, which is simultaneously an additive enriching biologically active substances, a natural dye, flavoring and stabilizer, in syrup, cooling the brew, kneading dough from tea leaves, margarine, drinking soda and ammonium carbonate salt dissolved in water, molding, baking, curing, gingerbread additionally contain chicken eggs, dry perfumes, natural sweet clover, sugar-honey syrup is used as a syrup, the powder obtained is used as a powder from dried fruits of chokeberry and dried fruits of cinnamon rose hips in a ratio of 1: 1, creamy margarine is used as margarine; while kneading the dough with the following ratio of components, kg per 1 ton of gingerbread:

Baking wheat flour 1 grade 486.35 Baking wheat flour 1 grade (for dusting) 39.99 Sugar 199.90 Creamy margarine 74.00 Chicken egg 65.96 drinking soda 0.98 Carbon ammonium salt 3.90 Dry perfume 0.98 Natural sweet clover honey 99.90 Dried chokeberry powder 60.79 Powder from dried cinnamon rose hips 60.79

[Patent No. 2650404 A21D 13/80].

The disadvantage of these custard gingerbread is the low nutritional and biological value, the lack of preventive properties.

The technical result of the invention is to increase the nutritional and biological value, giving the product preventive properties. The technical result is achieved by the fact that the method of preparing custard gingerbread, including the preparation of syrup with the addition of dry spirits, brewing 1/3 wheat flour of the first grade in syrup, cooling the brew, kneading the dough from flour, brew, fat component, powder, drinking soda and carbon ammonium salt , molding, baking, aging, additionally contains whole grain spelled flour in a ratio of 4: 6 with wheat flour of the first grade, which is added at the dough kneading stage, stevioside-syrup syrup is used as a syrup, a fat emulsion consisting of margarine of butter and vegetable oil, as a powder, powder from dried pumpkin pulp is used, which is added in the form of a hydrated mixture with egg melange, while kneading the dough in the following ratio of initial components, kg per 1 ton of gingerbread:

Wheat flour first grade 351.86 Whole-grain spelled flour 234.58 Stevioside 1.25 Syrup 111.42 Dried Pumpkin Pulp Powder 6.17 egg melange 65.96 Cream margarine 49.85 Vegetable oil 17.01 drinking soda 1.76 Carbon ammonium salt 5.81 Dry perfume 3.81 Total 849.48 Exit 1000

The introduction of whole grain spelled flour into the composition of custard gingerbread increases the nutritional and biological value of custard gingerbread due to the high mass fraction of water- and salt-soluble protein fractions with balanced essential amino acids.

Also, in choux gingerbread with the addition of whole grain spelled flour, there are two more phenolic acids than in custard gingerbread based on wheat flour alone, which have antimutagenic and anticarcinogenic effects, the content of soluble mucopolysaccharides, improves human immunity, high fiber content, which lowers cholesterol in the blood, stimulates intestinal motility, removes carcinogens from the body, enhances the secretion of intestinal glands. All this gives the product preventive properties. Custard gingerbread with the addition of whole grain spelled flour contains a large amount of protein (more than 25%), containing 18 essential amino acids for the body that cannot be obtained with animal food, vitamins A, E, PP, H, group B (B1, B2, B6), minerals (calcium, magnesium, phosphorus, sodium, iodine, manganese) and dietary fiber, which favorably affect the functioning of the gastrointestinal tract.

The fat emulsion, consisting of margarine, butter and vegetable oil, provides the body with the necessary amount of energy, essential fatty acids, fat-soluble vitamins, which can significantly increase the biological value of gingerbread products. The fat emulsion also improves the organoleptic properties of the product by giving gingerbread products a more pronounced taste, improves the structural and mechanical properties of the dough, and reduces the time for the technological process for the production of flour confectionery products.

The introduction of dried pumpkin pulp powder increases the biological value of custard gingerbread. Dried pumpkin pulp powder is a carrier of essential amino acids, polyunsaturated fatty acids, phospholipids, vitamins, minerals. The introduction of powder from the dried pulp of the pumpkin allows you to reduce the calorie content, give a pleasant golden color, improve the taste and consumer properties of gingerbread products.

The introduction of egg melange containing easily digestible proteins, including essential, polyunsaturated fatty acids, vitamins and minerals, which are unchanged in the composition of products, increases the nutritional and biological value. Choline, which is part of the product, regulates fat and protein metabolism, normalizes the nervous system. Niacin has a beneficial effect on brain activity. Melatonin helps the body in creating new cells. The effect of melatonin on the processes of rejuvenation and restoration of skin elasticity has been proven, which gives the product preventive properties. Also, egg melange, unlike chicken eggs, is a more transportable product, more easily processed, its use reduces the risk of salmonella entering the product, which guarantees its safety.

The natural sweetener stevioside is produced from the stevia plant (Stevia rebaudiana Bertoni), is an excellent sugar substitute, has a low glycemic index, therefore it is recommended in preventive nutrition not only for people with diabetes and obesity, but also for children and the elderly. The inclusion of stevioside-treacle syrup in the composition of the recipe also makes it possible to reduce the technological process, improve organoleptic properties, preserve freshness, and slow down the process of hardening of gingerbread.

Preparation of custard gingerbread according to the claimed method consists of six stages: preparation of stevioside-treacle syrup, preparation of tea leaves, preparation of a hydrated mixture; fat emulsion preparation, dough kneading, gingerbread making.

The first stage is the preparation of stevioside-treacle syrup (for dough). Water at a temperature of 85-90 ° C is poured into the digester in the amount necessary to obtain tea leaves with a moisture content of 20-21%, 1.25 kg of stevioside, 111.42 kg of molasses and 3.81 kg of dry spirits, consisting of a mixture of spices, ground in a fine powder, which include: cinnamon, black and allspice pepper, Indian anise (star anise) and its European relative, cloves and coriander, ginger, lemon and orange peel (in extreme cases, orange), calamus, nutmeg and color, vanilla. Mix thoroughly until the components are completely dissolved.

The second stage is the preparation of the tea leaves. Strained stevioside-treacle syrup containing dry spirits is fed into a dough mixer and 1/3 of the first grade wheat flour from the prescribed recipe is gradually added. Thoroughly mix until complete dissolution of the components and cool to a temperature not lower than 68°C.

The third stage is the preparation of a hydrated mixture. Take 6.17 kg of dried pulp powder, sifted through a sieve, and add 29.6 kg of water at a temperature of 21.5-22.5 ° C, mix, add 65.96 kg of egg melange, mix again until smooth and leave to swell within 30-40 min. Spread in tea leaves cooled to 25-35 ° C, mix.

The fourth stage is the preparation of the fat emulsion. In the capacity of the emulsifier, equipped with a water jacket, load 49.85 kg of butter margarine and 17.01 kg of vegetable oil, which is pre-filtered. Mix for 7-9 minutes at a temperature of 30-32°C until a homogeneous mass.

The fifth stage is kneading the dough. In a dough mixing machine, for example, with two blades, tea leaves are loaded with a hydrated mixture of powder and melange laid out in it, a fat emulsion, the remaining 2/3 wheat flour of the first grade according to the recipe, 234.58 kg of whole grain spelled flour, an aqueous solution of ammonium carbonate and drinking soda, according to the recipe. The dough is kneaded for 25-30 minutes. The temperature of the finished dough should be 30-32°C, humidity 20-22%.

The sixth stage is the production of custard gingerbread. Gingerbread dough is molded, for example, by machines of the FPL type: the dough enters the crow of the molding machine, through templates, with a cutout of various contours, is squeezed out and takes on a certain shape. The extruded dough is cut off with a thin steel wire and placed in even rows on substituted stencils, and then the gingerbread semi-finished product enters the oven for baking at a temperature of 210-220°C for 7-12 minutes and cools down to a temperature of 40-45°C. Chilled gingerbread cookies, for example, are glazed with sugar syrup, previously prepared by dissolving sugar in water in a ratio of 1:0.4 when heated to a temperature of 110-114°C. The surface of custard gingerbread is covered with sugar syrup in a pan at a temperature of 90-95°C. After processing in a coating pan, custard gingerbread is unloaded and dried at a temperature of 60°C. Gingerbread cookies are dried for 9-10 minutes, additionally cooled by blowing with air at a rate of 4 m/s at a temperature of 20-22°C, followed by aging for 120-150 minutes. Ready-made gingerbread cookies are packed and stored in dry, clean rooms at a temperature not exceeding 18°C and a relative humidity of 65-75%

Table 1 shows the chemical composition of 100 g of custard gingerbread obtained by the claimed method of preparation.

Analysis of the indicators in table 1 shows that custards obtained by the claimed method have a high nutritional and biological value.

Table 2 shows the energy value of custard gingerbread obtained by the claimed method of preparation.

An analysis of the indicators in Table 2 revealed a decrease in energy value by 70.65 kcal, that custard gingerbread is a preventive product that helps in weight loss, and the exclusion from the sugar recipe allows people with diabetes to use custard gingerbread.

The inventive method for preparing custard gingerbread, through the use of whole grain spelled flour and dried pumpkin pulp powder, makes it possible to enrich the product with dietary fiber, minerals, vitamins, thus increasing the nutritional and biological value of the product.

Custard gingerbread, obtained by the claimed method, also have high organoleptic characteristics. The crumb has a well-developed porosity, without voids and traces of non-mixing. The color of the gingerbread is the same, characteristic of the added additives. Whole-grain spelled flour contains a small amount of gluten, contains fiber, strengthens the immune system, normalizes blood sugar levels, creates favorable conditions for increasing the activity of lacto- and bifidobacteria, normalizes bowel function, helps to cope with emotional stress and recover from physical, restore metabolic processes, increases tone, helps replenish the vitamin and mineral reserve, reduces the risk of anemia, lowers blood pressure.

The production of custard gingerbread according to the claimed method of preparation allows you to expand the range of gingerbread products. Custard gingerbread is recommended for mass nutrition of the population, especially for the elderly, obese people, pregnant women, often ill with acute respiratory viral infections, with hypertension and incipient atherosclerosis.

A trial batch was made and a tasting of the claimed custard gingerbreads was carried out in the laboratory of the Department of Food and Food Biotechnology of the Agrotechnological Faculty of the Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University. The claimed custard gingerbread was highly appreciated.

Claims (2)

A method for preparing custard gingerbread, including preparing a syrup with the addition of dry perfume, brewing 1/3 of wheat flour of the first grade in syrup, cooling the brew, kneading dough from flour, brew, fat component, powder, drinking soda and ammonium carbonate salt, shaping, baking, curing , characterized in that it additionally contains whole-grain spelled flour in a ratio of 4: 6 with wheat flour of the first grade, which is added at the dough kneading stage, stevioside-syrup syrup is used as a syrup, a fat emulsion consisting of cream margarine is used as a fat component and vegetable oil, as a powder, dried pumpkin pulp powder is used, which is added in the form of a hydrated mixture with egg melange, while the dough is kneaded at the following ratio of initial components, kg per 1 ton of gingerbread: Wheat flour first grade 351.86 Whole-grain spelled flour 234.58 Stevioside 1.25 Syrup 111.42 Dried Pumpkin Pulp Powder 6.17 egg melange 65.96 Cream margarine 49.85 Vegetable oil 17.01 Baking soda 1.76 Carbon ammonium salt 5.81 Dry perfume 3.81 Total 849.48 Exit 1000