EP2512253A1 - Gaufre - Google Patents

Gaufre

Info

Publication number
EP2512253A1
EP2512253A1 EP10807321A EP10807321A EP2512253A1 EP 2512253 A1 EP2512253 A1 EP 2512253A1 EP 10807321 A EP10807321 A EP 10807321A EP 10807321 A EP10807321 A EP 10807321A EP 2512253 A1 EP2512253 A1 EP 2512253A1
Authority
EP
European Patent Office
Prior art keywords
waffle
starch
baking
dough
potatoes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP10807321A
Other languages
German (de)
English (en)
Inventor
Andreas Loacker
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
A Loacker AG
Original Assignee
A Loacker AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by A Loacker AG filed Critical A Loacker AG
Publication of EP2512253A1 publication Critical patent/EP2512253A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0611—Roasters; Grills; Sandwich grills the food being cooked between two heating plates, e.g. waffle-irons
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes

Definitions

  • 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 .-%).
  • 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.
  • 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.
  • 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 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.
  • 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.
  • the invention also relates to a method for producing a wafer according to the invention.
  • 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.
  • 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.
  • 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.
  • 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.
  • the taste of the waffle is optimized.
  • These pre-shredded potatoes then enter a mixer 3, which has at least one rotating cutting tool.
  • 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.
  • 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 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.
  • the baked waffles 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%.
  • the wafer has a mass of about 1.35 g ⁇ 0.05 g.
  • 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.
  • 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,
  • shredded vegetables in particular carrots and / or squash
  • 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.
  • 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.
  • 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.
  • 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.
  • this still has a right steam strip 21 and a left steam strip 22.
  • 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.
  • 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%.
  • the finished waffle 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:
  • 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.
  • 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.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne une gaufre cuite de manière à devenir dure et à présenter une stabilité de forme à partir d'une pâte dans un moule à gâteau qui se présente de préférence sous la forme d'un moule à gaufre, l'humidité résiduelle de la gaufre cuite étant inférieure à 5 %, de préférence inférieure à 2 %. La gaufre cuite présente une teneur en matières solides de pomme de terre et/ou de riz et/ou de maïs de plus de 50 % en poids, de préférence de plus de 80 % en poids. L'invention concerne également un procédé et un dispositif permettant de fabriquer une gaufre.
EP10807321A 2009-12-15 2010-12-14 Gaufre Withdrawn EP2512253A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT19772009 2009-12-15
PCT/EP2010/007606 WO2011082774A1 (fr) 2009-12-15 2010-12-14 Gaufre

Publications (1)

Publication Number Publication Date
EP2512253A1 true EP2512253A1 (fr) 2012-10-24

Family

ID=43619895

Family Applications (1)

Application Number Title Priority Date Filing Date
EP10807321A Withdrawn EP2512253A1 (fr) 2009-12-15 2010-12-14 Gaufre

Country Status (2)

Country Link
EP (1) EP2512253A1 (fr)
WO (1) WO2011082774A1 (fr)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB417055A (en) * 1933-03-23 1934-09-24 Jakob Richert Improvements in or connected with apparatus for cooking wafers, waffles and the like
US2070706A (en) * 1936-06-01 1937-02-16 Chicago Electric Mfg Co Duplex electric waffle iron
AT398022B (de) * 1988-04-18 1994-08-25 Haas Franz Waffelmasch Verfahren zum herstellen von verrottbaren, vorzugsweise essbaren waffeln
DE19733215A1 (de) * 1997-08-01 1999-02-04 Hebenstreit Gmbh Verfahren und Vorrichtung zur pneumatischen Handhabung von Waffelblättern
GB2341306A (en) * 1998-09-08 2000-03-15 Nestle Sa A sugar wafer
FR2814055B1 (fr) * 2000-09-19 2002-11-29 Seb Sa Appareil de cuisson multifonction du type a charniere a ouverture automatique
US7064298B2 (en) * 2004-09-07 2006-06-20 Li George T C Multifunctional griddle
EP1897445A1 (fr) * 2006-09-11 2008-03-12 Nestec S.A. Fabrication de gaufres comestibles par extrusion

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2011082774A1 *

Also Published As

Publication number Publication date
WO2011082774A1 (fr) 2011-07-14

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