GUMMY GINGERBREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to flour confectionary products manufacture technology. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured yacon flour, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing of gingerbreads. The flavoured yacon flour is prepared in the following way. One prepares yacon, cuts and dries it in microwave oven till residual moisture content is equal to 20% at microwave field power providing heating of yacon inside the bits till temperature is equal to 80-90°C during at least an hour and performs additional drying by convective method till residual moisture content is equal to 5%. Yacon is loaded into the cryomiller drum, impregnated with miscella produced by way of estragon extraction with liquid nitrogen; pressure in the drum is simultaneously increased. Depressurisation till atmosphere pressure with simultaneous freezing of yacon and its cryomilling in the medium of released nitrogen follow.

EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.