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

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and dandelion roots flour flavoured with ajowan caraway, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. Dandelion roots flour flavoured with ajowan caraway is prepared by way of dandelion roots cutting, drying in the microwave field (till residual moisture content is equal to 20% with the microwave field intensity providing for dandelion roots heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour), additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella (produced by way of ajowan caraway extraction with liquid nitrogen with simultaneous pressure boost), depressurisation till atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in the medium of released nitrogen.

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