RU2625586C1 - Method for manufacturing glazed gummy gingerbreads - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preparing the mixture of wheat and buckwheat flour, which is sieved and stirred until a homogeneous mixture is obtained. Dough is prepared as follows: fructose is mixed with water with the temperature of 20°C; molasses, melange and cinnamon are successively introduced at constant stirring for 2-10 minutes, a baking powder and the homogeneous composite flour mixture are introduced, and re-kneading is performed. The products are moulded, baked and glazed. Syrup for glazing is prepared simultaneously with preparing the dough. Isomalt and water are mixed, said mixture is warmed up to the temperature of 100°C, and pectin in the form of powder is gradually introduced while stirring actively. The pectin syrup is boiled out till the content of dry substances is equal to 77-78%. The ready syrup is fed for glazing. Gingerbreads after glazing are sent to the drying first at the temperature of 60°C for 5 min, and then at the temperature of 20-22°C for 3 min.

EFFECT: invention allows to shorten the technological process duration, to improve the quality of finished products while reducing their sugar content, and to increase the shelf life of finished products.

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Description

The invention relates to the confectionery industry and can be used in the production of flour confectionery products, in particular raw diabetic cakes.

A known method of preparing a dietary gingerbread from chickpeas (RF patent No. 2482684 - analogue), which includes the inclusion of raw gingerbread in the formulation of premium wheat flour, sorbitol, vegetable oil, ammonium carbonate, soda and water, according to which the chickpea protein isolate from 5 is additionally included in the recipe % to 8% of the total amount of wheat flour, as well as the Rovifarin premix in an amount of 0.25% to 0.5% of the total amount of wheat flour. A method of preparing a dietary gingerbread from chickpeas is as follows: sorbitol, water, invert syrup, vegetable oil, chickpea protein isolate, Rovifarin premix are added to the kneading machine and mixed until completely dissolved, and then ammonium carbonate and wheat flour are added, the dough is kneaded until a homogeneous consistency is obtained, it is left to bake for 20-30 minutes at room temperature, after which it is rolled, molded and baked.

The disadvantage of this method is the reduced quality of the product due to the high protein content in the product, the use of sorbitol affects the taste characteristics of the finished product.

A known method for the production of flour confectionery products of a prophylactic orientation (RF patent No. 2430614 - analogue), providing for the preparation of dough, molding and baking dough pieces. In the process of producing raw gingerbread, a composition is used to prepare the dough, which contains a mixture of premium wheat flour, granulated sugar, molasses, melange, margarine, carbon ammonium salt, soda and arabinogalactan powder from Siberian larch or Gmelin in the following ratio by weight.

The disadvantage of this method is the short shelf life of finished products, the introduction of arabinogalactan powder from Siberian larch or Gmelin contributes to the deterioration of organoleptic quality indicators of finished products.

There is also a method of producing raw gingerbread (RF patent No. 2506781 - prototype), which includes the preparation of syrup from sugar and molasses, its mixing with flour, mélange, soda and carbon ammonium salt, kneading, molding, baking and glazing, using a mixture of wheat flour and Jerusalem artichoke flour taken in a weight ratio of about 8: 1, Jerusalem artichoke flour is prepared by extracting star anise with liquid nitrogen to separate the corresponding miscella, preparing Jerusalem artichoke, cutting it, drying in a microwave field to a residual moisture content of about 20% p and microwave field power, which ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric pressure with simultaneous freezing of Jerusalem artichoke and its cryogrinding in the nitrogen released , and the dough is prepared with the following ratio of components by weight with an accuracy of ± 5%:

flour mixture 557.2 sugar 364 syrup 56.9 melange 25.9 soda 1,54 ammonium carbonate 5.38 water to dough humidity 23%

The disadvantage of this method is the increased calorie content of finished products due to the high sugar content, and the use of Jerusalem artichoke flour in production significantly affects the cost performance of finished products and increases the duration of the production of gingerbread.

The objective of the invention is to obtain a new type of raw gingerbread for diabetic purposes.

The technical result of the present invention is to reduce the duration of the process, improving the quality of the finished product while reducing their sugar content, increasing the shelf life of the finished product.

The technical result is achieved by the fact that in the method for the production of glazed raw gingerbread, which involves preparing a dough by mixing the starting components and a previously prepared composite flour mixture, taken according to the recipe, kneading the dough, molding, baking and glazing the finished products, according to the invention, a composite mixture is prepared from wheat flour and buckwheat flour, taken in a ratio of 80:20 wt.%, respectively, after which the flour mixture is sieved and mixed until one is obtained discharge mixture; then the dough is prepared as follows: first, fructose is mixed with water at a temperature of 20 ° C, then syrup, melange and cinnamon are sequentially introduced with constant stirring for 2-10 minutes, then a baking powder and a homogeneous composite flour mixture are introduced, repeated kneading is carried out, while the dough is prepared with the following content of the starting components, kg per 1 ton of finished product:

wheat flour 476.82 buckwheat flour 119.21 fructose 193.73 syrup 65.79 melange 29.59 baking powder 6.22 cinnamon 1,50 water to dough moisture 23.5-25.5%;

in parallel with the preparation of the dough, syrup for glazing is prepared, for which isomalt and water are mixed and this mixture is heated to a temperature of 100 ° C, then pectin is gradually introduced into it in the form of a powder with vigorous stirring, while the components of the syrup for glaze are taken with the following components by weight kg:

isomalt 108.12 water 43.25 pectin 7.58,

after which the pectin syrup is boiled to a solids content of 77-78%, and after glazing, the finished products are dried in a two-stage mode, at the first stage the temperature is set to 60 ° C for 5 min, to the second - 20-22 ° C for 3 min .

The novelty of the claimed method lies in the fact that the introduction of buckwheat flour and sweeteners in the recipe can reduce the sugar content of products and get a finished product that meets the quality requirements of this type of product according to GOST 15810-96 "Gingerbread confectionery. General technical conditions ”, and the use of pectin in syrup for glazing helps to increase the functionality of the finished product and increase the shelf life.

The technical result is ensured by creating a set of technological measures to keep the liquid phase inside the finished product in a bound state, i.e. with the formation of liquid shells around solid particles. And this result is achieved by obtaining a homogeneous mass in which the recipe components of the dough are evenly distributed. In addition, to limit the swelling of the dough and create favorable conditions for the formation of the structure of the dough, fructose is mixed with water at a temperature of 20 ° C, i.e. lower temperature than in the production of raw gingerbread according to known technology. Also, the regulation of water binding is provided by the use of melange. These techniques provide an opportunity to significantly increase the shelf life of gingerbread, preventing their hardening and even mold.

The use of buckwheat flour in a composite flour mixture for the preparation of raw gingerbread provides optimal gluten swelling and improves the amino acid composition of the protein complex.

The use of isomalt in the preparation of syrup for glazing allows you to completely abandon sugar.

The presence of a natural sweetener - fructose in the formulation allows you to position this type of gingerbread products as a diabetic product.

The reduced content of baking powder in the inventive test recipe (compared with the prototype) will allow to qualitatively loosen molded products during baking.

Syrup with pectin for glazing gingerbread helps increase the hydrophilic properties of products and provide better protection for the flour base of gingerbread from moisture loss.

The invention is illustrated by the following description of the method.

A mixture of wheat and buckwheat flour is preliminarily prepared, which is sieved and mixed until a homogeneous mixture is obtained.

Next, the dough is prepared as follows: first, fructose is mixed with water at a temperature of 20 ° C, then molasses, melange and cinnamon are sequentially introduced with constant stirring for 2-10 minutes, then a baking powder and a homogeneous composite flour mixture are introduced, repeated kneading is performed.

Then the products are molded, they are given a certain shape.

Baking products is carried out for 7-12 minutes at a temperature of 190-240 ° C. Gingerbread cookies are cooled to a temperature of 45-50 ° C for 5-10 minutes.

Glazing gingerbread includes the stages of preparation of the syrup, glazing, drying and aging of glazed products. The glazing syrup is prepared as follows: isomalt and water, taken according to the recipe, are mixed and this mixture is heated to a temperature of 100 ° C, then pectin is gradually introduced into it in the form of a powder with vigorous stirring. After that, pectin syrup is boiled to a solids content of 77-78%.

Ready syrup at a temperature of 90 ° C is served on glazing.

After glazing, the gingerbreads are sent for drying, first at a temperature of 60 ° C for 5 minutes, and then at a temperature of 20-22 ° C for 3 minutes.

After drying, the gingerbreads stand for 2 hours.

The method is illustrated by the following example.

A composite mixture is preliminarily prepared from general-purpose wheat flour M55-23 (GOST R 52189-2003) and buckwheat flour (TU 9197-023-00941905-2009) in a ratio of 80:20 wt.%, Respectively, which is sieved and mixed until a homogeneous mixture is obtained .

When preparing raw dough, it is necessary to strictly follow the sequence of loading raw materials into the dough mixing machine: first, fructose is mixed with water at a temperature of 20 ° C, then molasses, melange and cinnamon are sequentially introduced with constant stirring for 7 minutes, and then a baking powder and a composite flour mixture are introduced; repeated kneading is carried out for 10 minutes

The dough for gingerbread products according to the claimed method contains the original recipe components in the following quantity, kg per 1 ton of finished product:

general purpose wheat flour 476.82 buckwheat flour 119.21 fructose 193.73 syrup 65.79 melange 29.59 baking powder 6.22 cinnamon 1,50 water to dough humidity 23.5-25.5%.

The temperature of the finished dough should not be higher than 20-22 ° C.

Then the products are molded, after which the products are baked in a rotary kiln for 10 min at a temperature of 220 ° C. Next, the gingerbread products are cooled to a temperature of 50 ° C for 7 minutes.

A syrup for glazing is prepared as follows: 108.12 kg of isomalt and 43.25 kg of water are mixed and this mixture is heated to a temperature of 100 ° C, then 7.58 kg of pectin in powder form is gradually introduced into it with vigorous stirring. After that, pectin syrup is boiled to a solids content of 77-78%.

Ready syrup at a temperature of 90 ° C is served on glazing.

After glazing, the cakes are dried at a temperature of 60 ° C for 5 minutes, and then at a temperature of 20-22 ° C for 3 minutes. After drying, the gingerbreads stand until cooked for 2 hours.

An evaluation of the finished products was carried out according to organoleptic indicators: taste and smell, texture, color, view in kink, shape, surface.

Data on the quality of raw gingerbread, which was prepared by the claimed method, according to the above indicators are presented on the profilogram of FIG. one.

In accordance with the results of organoleptic evaluation, we can conclude that preference was given to the prototype.

A physicochemical evaluation of the finished products was carried out. Raw gingerbread cookies have a moisture content of 15.3% and an alkalinity of 0.6 °, the data obtained comply with the requirements of GOST 15810-96 “Gingerbread confectionery. General specifications. "

To determine the shelf life of the finished products, the degree of hardness of the prototype was evaluated in comparison with the control, the results of the study of the humidity changes of raw gingerbread during storage are presented in the diagram of FIG. 2.

The difference in the loss of moisture of products can be explained by the following: starch gelatinized during baking releases the moisture absorbed by it over time and passes into a crystalline state. Pectin substances are capable of absorbing moisture, therefore, during storage, it is redistributed from the glazed layer of the product to the inner layers, and starch goes into a crystalline state more slowly, due to which the products have a prolonged shelf life compared to a control that does not contain pectin in its composition.

Calculation of energy value showed a decrease in calorific value of the prototype by 6% compared with the control.

The technical result is achieved only by combining the described process parameters and the contents of the prescription components.

Using the proposed method will improve the properties of raw gingerbread and give them the properties of products used in the nutrition of people with diabetes, and most importantly, improve their quality, reduce sugar and calorie content of finished products, increase shelf life, which will positively affect the economic performance of raw gingerbread .

Claims (5)

A method for the production of glazed raw gingerbread, comprising preparing a dough by mixing the starting components and a previously prepared composite flour mixture, taken according to the recipe, kneading the dough, molding, baking and glazing the finished products, characterized in that the composite mixture is prepared from wheat flour and buckwheat flour taken in a ratio of 80:20 wt.%, respectively, after which the flour mixture is sieved and mixed until a homogeneous mixture is obtained; Further, the dough is prepared as follows: first, fructose is mixed with water at a temperature of 20 ° C, then molasses, melange and cinnamon are sequentially introduced with constant stirring for 2-10 minutes, then a baking powder and a homogeneous composite flour mixture are introduced, repeated kneading is carried out, while the dough is prepared with the following content of the starting components, kg per 1 ton of finished product: wheat flour 476.82 buckwheat flour 119.21 fructose 193.73 syrup 65.79 melange 29.59 baking powder 6.22 cinnamon 1,50 water to dough moisture 23.5-25.5%; in parallel with the preparation of the dough, syrup for glazing is prepared, for which isomalt and water are mixed and this mixture is heated to a temperature of 100 ° C, then pectin is gradually introduced into it in the form of a powder with vigorous stirring, while the components of the syrup for glaze are taken at the following content of the starting components according to weight, kg: isomalt 108.12 water 43.25 pectin 7.58, after which the pectin syrup is boiled to a solids content of 77-78%, and after glazing, the finished products are dried in a two-stage mode, at the first stage the temperature is set to 60 ° C for 5 minutes, at the second - 20-22 ° C for 3 minutes .

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