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

FIELD: food industry.

SUBSTANCE: invention relates to food industry and represents a gummy gingerbreads production method envisaging recipe components pre-processing, preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing; the method specificity is as follows: one uses a mixture of wheat flour and oyster plant flour taken at their weight ratio equal to nearly 8:1. Oyster plant flour is prepared by vanilla extraction with liquid nitrogen to separate corresponding miscella, oyster plant cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for oyster plant heating until temperature inside the bits 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 with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in the medium of released nitrogen. Dough is prepared at the following components weight ratio with an accuracy of ±5%: flour mixture - 557.2; sugar - 364; molasses -56.9; melange - 25.9; soda - 1.54; carbon-ammonium salt - 5.38; water - till dough moisture content is equal to 23%.

EFFECT: invention ensures the target product volume increase combined with its uniform porosity preservation.