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

FIELD: food industry.

SUBSTANCE: 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 oyster plant flour taken at a weight ratio of nearly 8:1. Oyster plant flour is prepared by way of 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 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%. Cardamom is extracted by liquid nitrogen with corresponding miscella separation. Then one performs oyster plant raw material impregnation with separated miscella with simultaneous pressure boost and depressurisation to atmospheric value with oyster plant freezing and cryo-milling in the medium of released nitrogen. Dough is prepared at the preset weight ratio of the components.

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