RU2802521C1 - Method for producing gingerbread pie with filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to flour confectionery products, in particular to flour confectionery products in form of pies. A method for producing a gingerbread pie with a filling includes dough preparation by mixing prescription ingredients: premium wheat flour, granulated sugar, cinnamon, ammonium carbonate, baking soda, vegetable oil, citric acid, salt, vanillin. Next, an open gingerbread pie is formed from layers: dough, then boiled whole condensed milk with sugar, then sprinkled with raisins and nut kernels, followed by their baking, cooling, slicing and packaging. The components are taken in the following ratio, in wt.%: premium wheat flour - 25.0-27.0%, sugar - 9.6-10.6%, cinnamon - 0.8-0.85%, carbon ammonium salt - 0.45-0.5%, baking soda - 0.35-0.4%, vegetable oil - 2.6-2.8%, citric acid - 0.3-0.4%, salt - 0 ,15-0.17%, vanillin flavour - 0.06-0.07%, boiled whole condensed milk with sugar - 45.9-49.6%, nuts - 5.4-6.0% and raisins - 5.6-6.2%.

EFFECT: invention makes it possible to simplify production of gingerbread with filling and obtain a high-quality finished product.

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Description

Field of technology

This invention relates to the food industry, to flour confectionery products, in particular to flour confectionery products in the form of pies.

State of the art

There is a known composition for the production of gingerbread (see patent RU 2215415 C2 dated November 10, 2003), containing first grade wheat flour, sugar, margarine, baking soda, ammonium carbonate salt and flavoring, characterized in that it contains vanillin as a flavoring agent and additionally the composition contains molasses, vegetable oil and vegetable-dairy additive obtained by mixing pea flour from extruded pea grains with skim milk powder.

There is a known method for the production of gingerbread cookies with filling (see patent RU 2163073 C1 dated 02/20/2001), which includes preparing dough by mixing recipe ingredients: premium wheat flour, granulated sugar, fat component, egg product, whole condensed milk with sugar, raising agents - baking soda and ammonium carbonate, as well as a honey component, vanillin and vinegar essence, molding products and baked goods, characterized in that table margarine is used as the fat component, honey flavoring is used as the honey component, egg product - chicken eggs or melange is pre-beaten until foam is formed, and as a filling, fruit and berry confiture is used, which is pre-mixed with flour in a ratio of (2-3): 1.

The closest in essence is the method of producing gingerbread with filling (see patent RU 2270567 C2 dated February 27, 2006), which includes preparing dough by mixing recipe ingredients: premium wheat flour, granulated sugar, margarine, whole condensed milk, vanillin, baking soda, vinegar essence, molding dough pieces with filling, followed by baking, cooling and glazing, characterized in that during the preparation of the dough, citric acid, cocoa powder, cinnamon and cardamom, salt are additionally introduced, and a mixture of boiled whole condensed milk is used as a filling with sugar, raisins and nut kernels.

A significant difference between the proposed gingerbread pie is the preparation method, which consists of forming layers consisting of dough, filling and sprinkles.

Disclosure of the Invention

The objective of the invention is to create a recipe for an open gingerbread pie with filling.

The technical result of the invention is to simplify the production of filled gingerbread without loss of taste.

To achieve a technical result, a method for producing gingerbread pie with filling is proposed, which includes preparing dough by mixing recipe ingredients: premium wheat flour, granulated sugar, cinnamon, ammonium carbonate salt, baking soda, vegetable oil, citric acid, salt, vanillin, forming an open gingerbread pie from layers: dough, then boiled whole condensed milk with sugar, then a topping of raisins and nut kernels, followed by baking, cooling, cutting and packaging, with the components taken in the following ratio, wt.%:

premium wheat flour - (25.0-27.0%)

sugar - (9.6-10.6%)

cinnamon - (0.8-0.85%)

ammonium carbonate salt - (0.45-0.5%)

baking soda - (0.35-0.4%)

vegetable oil - (2.6-2.8%)

citric acid - (0.3-0.4%)

salt - (0.15-0.17%)

vanillin flavoring - (0.06-0.07%).

Filling:

boiled whole condensed milk with sugar - (45.9-50.7%)

nuts - (5.4-6.0%)

raisins - (5.6-6.2%).

The proposed production method eliminates the additional stages of pre-mixing products, preparing sugar syrup and glazing. In addition, the proposed combination of products, as well as the method of forming the cake in layers, gives the gingerbread product a memorable taste.

Any nuts used for food are used as nuts: walnut kernel, pistachio nut, apricot kernel, almond nut, peanut, hazelnut, pine nut, etc.

All types of raw materials used for the production of gingerbread meet the requirements of current GOST(s) and comply with technical specifications. There are no artificial flavors in gingerbread; the presence of natural ingredients ensures a high quality product.

Carrying out the invention

In this section of the description, the most preferred embodiment of the invention will be presented, which, however, does not limit other possible embodiments that are clearly evident from the application materials and are understandable to a person skilled in the art.

The method of producing a gingerbread pie with filling includes kneading the dough, forming an open gingerbread pie from layers: dough, filling, topping, baking them, cooling and cutting and packaging.

To prepare the dough, take vegetable oil, sugar, ammonium carbonate salt, baking soda, cinnamon, citric acid, salt, premium wheat flour, mix all components until smooth and knead the dough for 5-10 minutes until a homogeneous dough mass is obtained. The dough is rolled out with a rolling pin, leveled along the edges, placed in a baking dish, and a thick filling is placed on top of the dough, which consists of boiled condensed whole milk with sugar. Then sprinkle with a mixture of raisins and nuts. Molded dough pieces with filling are placed on sheets that have been previously cleaned and greased with vegetable oil, and baked at a temperature of 200-240°C for 15 minutes. Then, after baking, the gingerbread pie with filling is cooled for 5-10 minutes to a temperature of 45-50°C, cooling is carried out on tables under natural conditions. Finished products are cut into portions and individually packaged in film approved by health authorities, which further increases shelf life and ensures hygiene during transportation, sale and consumption.

Unlike the known ones, the proposed recipe is simpler to implement; preparation does not require preliminary preparation of sugar syrup, preliminary preparation of the filling, namely mixing boiled condensed whole milk with sugar, raisins and nut kernels, forming a dough piece with a filling located in the center, as well as glazing. In addition, the proposed recipe allows you to get a gingerbread pie with a filling with a new flavor line and a new appetizing appearance.

The shelf life of gingerbread is 30 days in summer, 40 days in winter without loss of taste.

Claims (4)

A method for producing a gingerbread pie with filling, including preparing dough by mixing recipe ingredients: premium wheat flour, granulated sugar, cinnamon, ammonium carbonate salt, baking soda, vegetable oil, citric acid, salt, vanillin, forming an open gingerbread pie from layers: dough, then boiled whole condensed milk with sugar, then topping with raisins and nut kernels, followed by baking, cooling, cutting and packaging, with the components taken in the following ratio, wt.%: premium wheat flour 25.0-27.0% sugar 9.6-10.6% cinnamon 0.8-0.85% ammonium carbonate salt 0.45-0.5% baking soda 0.35-0.4% vegetable oil 2.6-2.8% lemon acid 0.3-0.4% salt 0.15-0.17% vanillin flavoring 0.06-0.07% Filling: boiled whole condensed milk with sugar 45.9-49.6% nuts 5.4-6.0% raisin 5.6-6.2%