UA104653U - Method of preparation of "cedar" stick - Google Patents

Abstract

The method of preparation of cedar "Gingerbread" includes preparation of raw materials, preparation of gingerbread semi-finished product, mixing, molding, baking. Part of the wheat flour is replaced by cedar meal.

Description

The useful model belongs to the food industry and the restaurant industry, namely to the development of new types of raw gingerbread using cedar flour, which can be used in the restaurant industry.

In modern conditions, the main directions of development of the food industry are based on increasing the biological value of products with minimal material and energy costs. This is especially important when solving the tasks of providing the population with food products that meet the needs of all age groups, as well as for the creation of special purpose products that have a targeted effect on the metabolic background of the body (Sirokhman

I.V., Zavhorodnia V.M. Merchandising of functional food products. - K.:

Center of educational literature, 2009. - 544 p.).

The closest (closest analogue) to the proposed one is the traditional method of production of raw gingerbread (Patent VO 2368141, A210 13/081, which includes preparation of invert and sugar syrup for dough, preparation of tea by mixing wheat flour of the first grade with previously prepared syrups at a temperature of 50- 60 C, successive cooling of the brew and mixing it with melange, molasses, ammonium carbonate and sodium bicarbonate.However, the disadvantage of this method is the lack of trace element - iodine and a long technological process.

The basis of the useful model is the task of increasing the nutritional and biological value of raw gingerbread, providing them with functional properties due to increasing the proportion of protein, balanced fatty acid and mineral composition.

The task is solved by the method of preparing raw gingerbread, in which part of the wheat flour is replaced by cedar sawdust in the process of technological development. The replacement of flour is carried out at the stage of kneading the dough, while cedar meal is pre-combined with wheat flour and thoroughly mixed to evenly distribute it in the mixture. This method of introduction allows the technological process to be carried out without changing the main stages of preparation of semi-finished gingerbread.

What is new in the useful model is that: thanks to the increase in the content of sucrose in cedar meal, the amount of sugar decreases; due to the replacement of wheat flour with cedar meal, enrichment occurs

From raw gingerbread with vital nutrients and dietary fibers.

The recipe for gingerbread "Kedrovy" with the addition of cedar meal is given in the table. 1.

Table 1

Gingerbread recipe "Cedar"

The name of the raw materials of dry substances, products, G. where on the dust

Honey, Y11117780 | 77711760... | .ЮюЮюЮюЮю595 2 Yush Z

Ammonium carbonic acid 77/00. |. .ЮюЮюЮИмиа0 | 00 g

Water 77777771 11171100 |... 280 | 7770002

Total raw materials/f.////7 77717171 14464 | 7777 975.41 Yushch-:MM( (Vykhidogotogon/f 77777711 10000 Her

The technological process of "Kedrovy" gingerbread with cedar meal consists of the following operations: preparation of raw materials, preparation of semi-finished gingerbread, forming and baking of products.

Preparation of raw materials for production

Flour, sugar, salt and sodium bicarbonate are sifted. Chicken eggs are processed in accordance with "Sanitary rules for confectionery shops". Margarine is cleaned, cut into pieces.

Preparation of semi-finished gingerbread

Sugar-molasses syrup is being prepared. Dissolve sugar, honey, and molasses in warm water.

The syrup cooled to a temperature of 20 "C is poured into the bowl of a dough kneading machine, eggs, baking powder, spices, melted margarine are added and all ingredients are thoroughly mixed for 5-8 minutes. A mixture of flour and cedar sawdust is poured into the mixed mass and the dough is kneaded for 4- 12 min.

Gingerbread dough has a smooth surface without lumps and traces of unbaked, light yellow to yellow color, pleasant smell.

Formation

The finished dough is rolled out to a thickness of 7-8 mm and shaped depending on the assortment of gingerbread products. Baking

Baking time is 15-18 minutes. at a temperature of 190 "С-210 76.

The proposed method of production of "Kedrovy" gingerbread with cedar meal gives a new technical result: it allows to obtain products with an increased content of vitamins, macro- and microelements, especially iodine (Table 2) and dietary fibers. The social effect of the introduction of the developed products consists in providing the population with health food products of increased nutritional value.

Table 2

Chemical composition of "Kedrovy" gingerbread

Vodaig 77777 | 17.8 | 777717171/7186 777777 | 08 | 449

Mass share of total sugar (by sucrose) in 31.4 38.6 7.2 22.93 conversion to dry matter, 90 kcal

Chic 1111717 -1Г11111171481 1111-11 -

Manganese. HER -11 11111162 | 1 -

Mod HER -1 11111108

Vi(iamn) 7 | 1008 | sh--(HB 068 7: | 06 | 7500 (RR(nicotinovaxta)y | 06 2 | 148 7 | 142 | 236666

The proposed method of production of "Kedrovy" gingerbread has the following advantages: the duration of preparation of products is reduced; with a lower energy value, gingerbread has a higher biological value, an increased content of vitamins, macro- and microelements, and dietary fibers;

structural and mechanical properties of gingerbread improve; cedar meal slows down the aging process of products and the oxidation of fats.

Claims (1)

USEFUL MODEL FORMULA The method of making gingerbread, which includes preparation of raw materials, preparation of semi-finished gingerbread, mixing, shaping, baking, which differs in that part of the wheat flour is replaced by cedar flour.