GUMMY GINGERBREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products, in particular, to gummy gingerbreads production. The method involves 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. One uses a mixture of wheat flour and yacon flour taken at a weight ratio of nearly 8:1. Yacon flour is prepared by way of yacon cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for yacon heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying and cryo-grinding in liquid nitrogen, additional drying by convective method till residual moisture content is equal to nearly 5%. Jasmine flowers are extracted with liquid nitrogen with corresponding miscella separation. Then one performs yacon raw material impregnation with separated miscella with simultaneous pressure boost and depressurisation to atmospheric value with yacon freezing and cryo-milling in the medium of released nitrogen. Dough is prepared at the preset weight ratio of the components.

EFFECT: method ensures production of cooked gingerbreads having increased volume combined with uniform porosity preservation.