EP2512253A1

EP2512253A1 - Waffle

Info

Publication number: EP2512253A1
Application number: EP10807321A
Authority: EP
Inventors: Andreas Loacker
Original assignee: A Loacker AG
Current assignee: A Loacker AG
Priority date: 2009-12-15
Filing date: 2010-12-14
Publication date: 2012-10-24
Also published as: WO2011082774A1

Abstract

The invention relates to a waffle, which, starting from a dough, is baked in a baking mold, preferably designed as a waffle iron, so as to be firm and dimensionally stable, wherein the residual moisture content of the baked waffle is less than 5%, preferably less than 2%. More than 50 wt%, preferably more than 80 wt%, of the baked waffle is composed of solid fractions of potatoes and/or rice and/or maize. The invention also relates to a method and device for producing a waffle.

Description

waffle

The description relates to a wafer, which is roasted hard and dimensionally stable starting from a dough in a preferably designed as a waffle iron baking mold, wherein the residual moisture of the baked wafer is less than 5%, preferably less than 2%. Furthermore, the invention relates to a method for producing such a wafer and a device suitable for this purpose.

Waffles are mainly made as sweet baked goods. A distinction is made between hard, dimensionally stable wafers and larger, cake-like soft waffles. The present invention relates to the type of hard, dimensionally stable wafers, which have a crispy consistency due to their low residual moisture of less than 5% (mass fraction of water in the finished wafer below 0.05, corresponding to less than 5 wt .-%). In the confectionery industry such waffles are also often placed in several layers on top of each other and between a filling (for example, from a chocolate mass) introduced.

The object of the invention is to provide a novel, spicy-tasting waffle.

According to the invention this is achieved in a hard, dimensionally stable wafer with a low residual moisture content of the type mentioned, characterized in that the baked wafer consists of more than 50 wt .-% of solids of potatoes and / or rice and / or corn.

In contrast to the cereal flours used in sweet bakery products, potatoes, in particular in the form of fresh potatoes and / or rice (in particular in the form of rice flour) and / or corn (in particular in the form of maize flour) are used in the inventive novel savory wafer.

The use of shredded potatoes for the preparation of a dough, which is then baked in waffle iron, is already known per se. In the prior art, however, are non-generic thick and soft waffles with a high residual moisture content, which have a cake-like consistency. In the waffle according to the invention, however, are thin, hard and dimensionally stable

confirmation copy Waffles with a low residual moisture content, which ensures a crispy consistency in the sense of a spicy snack. In the target group, the invention is directed in particular to the consumers of previous potato chips, of which the wafer according to the invention essentially differs in that it is not baked out in fat (floating), but just baked as a wafer between heated baking plates, in particular a waffle iron becomes. Thus, the fat content can be kept much lower than with floating roasted, fried potato slices (potato chips).

The inventive novel spicy waffle consists of more than 50 wt .-%, preferably more than 80 wt .-%, of solids of potatoes and / or rice and / or corn, these solids typically again a high mass fraction (or wt. -%) of starch, which is naturally present in the starting products (potatoes, rice and / or corn). This starch can be supplemented in particular by the use of fresh potatoes by additional native starch and then also counts to the solids content according to the main claim, if this native starch of potatoes, rice or corn comes, which is preferably provided.

Tests by the applicant have shown that the additional addition of native starch, in particular in powder form, in the preparation of the dough for the waffles makes it possible to compensate for fluctuations in the starting material (in the case of potatoes, the starch varies, in particular, with the season of the harvest).

The invention also relates to a method for producing a wafer according to the invention. In this case, a viscous dough is first prepared from crushed potatoes and / or rice and / or corn, optionally with the addition of native starch, salt and / or a liquid (for example water). The dough is then portioned and the dough balls or dough drops are introduced between two heated baking molds, in particular a waffle iron with two pivotally interconnected baking molds. One of these baking molds or both baking molds has a ribbed structure, which imprints into the dough and provides a rib structure of the finished wafer after it has been baked. Finally, the invention relates to a device for carrying out said method, which is characterized by a waffle iron with two - preferably by pivoting - open and closable, heated baking plates, of which at least one preferably has a textured surface, wherein a locking device is provided, the one Opening the two baking plates prevented during baking of the dough.

Further advantages and details of the invention will be explained in more detail with reference to the following description of the figures. Fig. 1 shows a schematic flow diagram for the production of an embodiment of a wafer according to the invention. FIG. 2 shows an exemplary embodiment of a waffle iron, as can be used in the production according to the invention. 3 shows two perspective views of an embodiment of a wafer according to the invention. 4 shows a schematic cross section through an embodiment of a wafer according to the invention. FIG. 5 shows a further, preferred exemplary embodiment of a waffle iron, as can be used in the production according to the invention.

In the method illustrated in FIG. 1, fresh potatoes are first washed in step 1 and then pre-shredded in step 2 while maintaining the shell. The fresh potatoes are then preferably pre-cooked for about three minutes. This could, of course, just as well be done before crushing the potatoes. By pre-cooking the potatoes, the taste of the waffle is optimized. These pre-shredded potatoes then enter a mixer 3, which has at least one rotating cutting tool. In this mixer 3 then further ingredients can be added, which are shown schematically in step 4 here. These include, in particular, native starch and a fat component as well as salt. More specifically, examples will be discussed below. In addition, the mixer, if the water contained in the fresh potatoes is insufficient, still be added liquid. This is shown schematically in step 5. Instead of water, another suitable liquid may also be added.

The components mentioned are now mixed in the mixer 3 to form a substantially homogeneous, viscous dough. This is then portioned, for example in ball or drop form. The equipment required for this purpose is known from the bakery industry in the production of "sweet" wafers and therefore need not be described here in detail In point 6, a waffle iron is shown schematically, in the state before closing with already introduced dough balls 7. On the basis of Fig. 2 embodiments of waffle iron will be described in more detail.

After closing the heated baking plates of the waffle iron and impressing the rib structure into the surface of the dough portions, the actual baking of the waffles takes place, whereby water emerges in the form of water vapor and a hard, dimensionally stable weapon! with a low Resifeuchte of less than 5%, preferably less than 2%, remains. These individual waffles, which can be removed automatically, for example by means of compressed air, are then shown schematically in step 8. A more detailed representation can be found in Figs. 3 and 4, which will be discussed below.

The baked waffles consist of more than 50% by weight (0.5% by weight), preferably more than 80% by weight (0.8% by weight) of solids from potatoes. In a modification of the embodiment shown but may be provided instead of the solids content of the potatoes or in addition, solid content of corn or rice.

The preferred baked wafer also has a specific gravity of about 0.25 kg / dm ³ ± 5%. In a preferred embodiment of a wafer with a diameter of about 45 mm and a thickness of about 5.1 mm, the wafer has a mass of about 1.35 g ± 0.05 g.

Other constituents, such as, for example, native starch, fat and salt, may also be advantageously provided, with these further constituents in total in the baked wafer being less than 50% by weight (0.5% by weight), preferably less than 20% by weight. (0.2 mass fraction) make up.

A major component of the solid constituents advantageously makes starch, on the one hand directly from the processed raw materials potatoes, rice and / or corn may originate, but also - as stated above - additionally as a native starch, especially in powder form can be added.

In principle, the waffle according to the invention can be produced completely without fat. But it has been shown that fat is a valuable flavor carrier. Therefore, the waffle according to the invention may contain fat for this purpose, but to a much lesser extent than potato chips which have been fried, in particular less than 20% by weight, preferably less than 15% by weight, of fat. Particularly advantageous is a fat content between 8 wt .-% and 20 wt .-%. Fats are numerous fats, especially vegetable fats. In order to round off the flavor and to improve the consistency of the guns, it can be advantageously provided that it contains one or more of the following further constituents:

Spices, in particular pepper, rosemary, paprika and / or caraway,

Malzextraktpulver,

shredded vegetables, in particular carrots and / or squash,

yogurt

By using salt, especially sodium chloride, a further flavor rounding can be done.

Apart from a low fat content, according to a preferred embodiment, the wafer according to the invention is characterized by the fact that it contains no eggs and no cereals or cereal flour. It can therefore also be made gluten-free.

In Fig. 2, an embodiment of a waffle iron is shown schematically. The waffle iron has two heatable baking plates 9 and 10, which are pivotally connected to each other via a hinge 1 1. The illustration is only schematic, since such waffle irons are already known per se. As shown by the schematic cross-sectional representations of the upper and lower baking plate of the waffle iron, there are numerous ways to provide a structured surface thereof, which then ultimately on the finished waffle to the desired rib or Lattice structure leads. The cross-sections show that both one-sided rib structures and bilateral rib structures are possible. The two left cross sections are characterized by a substantially constant distance between the two plates over the entire surface, which facilitates the exact setting of the baking time. This baking time is advantageously between 30 sec and 250 sec, preferably between 120 sec and 150 sec. The baking temperature is favorably between 120 ° C and 180 ° C, preferably between 140 ° C and 160 ° C.

The waffle iron has a locking device 12, which prevents the closed upper baking plate that the two baking plates open when steam is generated by the action of heat in the dough. Such locking devices 12 are also already known in the art.

The finished waffles can then be blown out via a blower not shown. Of course, a mechanical removal (for example by means of slides or lifters) is also possible.

Fig. 5 shows a further, preferred embodiment of a waffle iron shown schematically. In addition to the waffle iron shown in FIG. 2, this still has a right steam strip 21 and a left steam strip 22. Furthermore, the waffle iron has a front end strip 20 and a rear end strip 23. These four strips 20, 21, 23 and 23 close the interior of the waffle iron during the baking process. As a result, the resulting steam can not evaporate immediately from the waffle iron resulting in increased pressure in the interior of the waffle iron. This contributes subsequently to the production of a fine-pored and porous wafer, with a low specific weight, in this preferred embodiment, a specific weight of about 0.25 kg / dm ³ ± 5%. It would also be conceivable, of course, to aim for a lower as well as a higher specific weight. Among other things, this could simply be accomplished via the baking time or the baking temperature. The design with steam and end strips could of course be designed differently, such as with only one steam bar along the outer edges of the waffle iron. It is important only that the resulting steam in the waffle iron interior can not escape unhindered. Otherwise, for the embodiment in FIG. 5, the one mentioned for the exemplary embodiment in FIG. 2 applies.

The finished waffle, for example, looks like it is shown in FIG. The wafer 13 has a structured (preferably lattice-shaped) upper side 14 and a similarly formed underside 15. In plan view, this waffle is circular. But there are also rectangular, triangular and differently shaped forms quite conceivable and possible. The thickness d1 of the waffle measured according to the type of FIG. 4 (distance from imaginary planes which have edged over the ribs) is favorably less than 7 mm and preferably even less than 5.5 mm. The core thickness d2 of the wafer measured according to the type of FIG. 4 is favorably less than 3.5 mm and preferably even less than 2.5 mm. The waffle is therefore very thin and is characterized in connection with the low residual moisture on the whole by a crispy consistency. It is also relatively light and has a mass of typically 0.5 g to 5 g, preferably between 1 g and 2 g.

The dough from which the waffle according to the invention is produced by baking in a waffle iron may, for example, have the following composition:

Example 1 :

Example 2:

Ingredient% by weight

Water 42 - 48

Potato cooked with peel 18 - 22

Rice flour 14 - 18

Potato starch 5 - 9

Vegetable oil 3 - 7

Salt 0.5 - 1

further constituents balance to 100% by weight Example 3:

Substances that can be used to balance the taste, such as spices (especially pepper, rosemary, paprika or cumin) and minced vegetables (especially carrots and / or squash), may be considered as further ingredients. But also substances that positively affect the strength and durability (such as malt extract powder and yogurt) can be used. The invention is of course not limited to the embodiments shown above. In particular, it is also possible - although not preferred - to completely dispense with potato and let only rice and / or corn are used. In addition to the shape and texture (surface design) of the waffles can of course also vary their overall curvature. The waffle does not have to be level. It can also have an overall curved shape. The intersecting ribs or the lattice structure can also be designed so that in the "valleys" of the ribs a connection between the top and bottom is made and thus an open grid structure is formed.

Claims

claims:

1. waffle, which is baked from a dough in a preferably designed as a waffle iron baking mold hard and dimensionally stable, the residual moisture of the baked wafer is below 5%, preferably below 2%, characterized in that the baked wafer to more than 50 wt .-%, preferably more than 80 wt .-%, consists of solids fractions of potatoes and / or rice and / or corn.

2. Waffle according to claim 1, characterized in that it is made of potatoes and / or rice and / or corn and other ingredients, wherein the other ingredients in total in the baked waffle less than 50 wt .-%, preferably less than 20 % By weight, make up.

3. Waffle according to claim 1 or 2, characterized in that it contains starch, preferably in a total amount of at least 20 wt .-%.

4. Waffle according to claim 3, characterized in that the starch comprises potato starch and / or rice starch and / or corn starch and / or manioc starch.

5. Waffle according to claim 4, characterized in that it has potato starch from fresh, processed to the dough potatoes.

6. Waffle according to one of claims 1 to 5, characterized in that the potatoes are precooked before processing into dough, preferably for a period of about three minutes.

7. Waffle according to one of claims 1 to 6, characterized in that it comprises starch from fresh potatoes and in addition native starch of other origin.

Waffle according to claim 7, characterized in that the additional native starch in the baked wafer constitutes in mass more than one third of the total starch.

9. Waffle according to one of claims 1 to 8, characterized in that it has on the top and / or on the underside a - preferably latticed - rib structure.

10. Waffle according to one of claims 1 to 9, characterized in that it has a thickness (d1) of less than 7 mm, preferably less than 5.5 mm.

11. Waffle according to one of claims 1 to 10, characterized in that it has a core thickness (d2) less than 3.5 mm, preferably less than 2.5 mm.

12. Waffle according to one of claims 1 to 11, characterized in that it has a mass between 0.5 g and 5 g, preferably between 1 g and 2 g.

13. Waffle according to one of claims 1 to 12, characterized in that it is rectangular, triangular or round in plan view and - except for a possible rib structure - is generally flat.

14. Waffle according to one of claims 1 to 13, characterized in that it contains less than 20 wt .-% fat, preferably less than 15 wt .-% fat.

15. Waffle according to claim 14, characterized in that the fat content of the baked wafer is between 8 wt .-% and 20 wt .-%. 6. Waffle according to one of claims 1 to 15, characterized in that it contains vegetable fats.

17. Waffle according to one of claims 1 to 16, characterized in that it contains salt, preferably common salt in an amount of 1 to 5 wt .-%. Waffle according to one of claims 1 to 17, characterized in that it contains one or more of the following further constituents:

- spices, in particular pepper, rosemary, paprika and / or caraway,

- malt extract powder,

- chopped vegetables, in particular carrots and / or squash.,

- yogurt

Waffle according to one of claims 1 to 18, characterized in that it contains no eggs and no cereals or cereal flour.

Waffle according to one of claims 1 to 19, characterized in that the finished wafer has a specific weight of 0.2 kg / dm ³ to 0.3 kg / dm ³ - preferably of 0.25 kg / dm ³ ± 5% - has ,

A method for producing a wafer according to any one of claims 1 to 20, characterized by

- Preparing a dough from crushed potatoes and / or crushed rice and / or crushed corn, and optionally other ingredients, in particular native starch, salt and / or liquid, introducing portions of the dough between two heatable baking molds, of which at least one, preferably both having a rib structure,

Closing the baking molds and baking the dough portions,

- Opening the baking molds and removing the hard and dimensionally stable waffle from the baking molds.

A method according to claim 21, characterized in that fresh potato, preferably with the shell, are washed and then mechanically comminuted.

A method according to claim 21 or 22, characterized in that the potatoes are pre-cooked, preferably for a duration of about three minutes.

Method according to one of claims 21 to 23, characterized in that as crushed rice or corn rice flour or maize flour is used.

25. The method according to any one of claims 21 to 24, characterized in that the baking time of the dough is up to the removal of the finished wafer between 30 sec and 250 sec, preferably between 120 sec and 150 sec.

26. The method according to any one of claims 21 to 25, characterized in that the baking temperature of the heated baking molds between 120 ° C and 180 ° C, preferably between 140 ° C and 160 ° C.

27. Apparatus for carrying out the method according to one of claims 21 to 26, characterized by a waffle iron with two - preferably by pivoting - open and closable, heated baking plates, of which at least one preferably has a textured surface, wherein a locking device is provided which prevents opening of the two baking plates during baking of the dough.

28. The device according to claim 27, characterized in that it comprises a compressed air device for removing the finished wafers from the waffle iron.

29. The apparatus of claim 27 or 28, characterized in that the device has at least one - preferably two - laterally arranged steam strip (s) and / or at least one front end bar arranged and / or at least one rear end bar arranged for the retention of the vapor in the Contraption.