WO2020128578A1

WO2020128578A1 - Eggfree waffle dry mix

Info

Publication number: WO2020128578A1
Application number: PCT/IB2018/060316
Authority: WO
Inventors: Nitin Popatlal Mamania
Original assignee: Nitin Popatlal Mamania
Priority date: 2018-12-19
Filing date: 2018-12-19
Publication date: 2020-06-25

Abstract

The present invention discloses an eggfree waffle dry mix (EFWDM) to prepare eggless waffle without adding external substance apart from making dough by adding water to the EFWDM and baking the batter for 3 to 5 minutes. The EFWDM contains Flour, Sugar, Vegetable fat, Milk solids, Leavening Agent (E500-ii), yeast, salt, permitted Emulsifier (E471). Further, the EFWDM is egg free mix and does not require egg for preparation of batter and waffle. Further, the EFWDM utilises dry yeast, which gets activated when water is added to the EFWDM and starts process of microbe growth, which lead to better taste and flavour of the baked waffle. Further, cost of production of EFWDM is lower in comparison of the egg based waffles as ingredient cost is lower.

Description

TITLE OF THE INVENTION: EGGFREE WAFFLE DRY MIX

TECHNICAL FIELD OF INVENTION

[0001] The present invention relates to food product. The present invention particularly relates to Waffle dry mix to prepare waffle by adding only water to the mix. The present invention more particularly relates to an eggfree waffle dry mix to bake eggless waffle by adding water to the mix and baking the same after some time.

BACKGROUND ART OF INVENTION

[0002] The waffle available in the market are not so easy to produce as it requires several step of processing, fermentation and time consuming steps. If one desires to prepare Waffle and One takes the starter and adds a cup of water, a cup and a half of flour and, optionally, a teaspoon of sugar, mixes well, covers this mixture with a towel and lets it sit overnight at room temperature or a little higher. This is called proofing and it produces a sponge. The next morning, according to conventional recipes, one removes a cup or so of replenished starter/sponge and sets it aside for future use. One uses the remaining mixture to make batter by adding sugar, salt, oil, baking soda, egg and, optionally, milk, and thoroughly mixing the ingredients. The resulting mixture is very active and must be used within a short time such as one half hour. [0003] Although to reduce time and effort some inventors have made the process easier in terms of ingredients and process, although there are still many steps and precaution has to be taken.

[0004] Making a batter from scratch is inconvenient and time-consuming. Therefore, the following more convenient forms of batters have been developed.

[0005] Ready to bake frozen batter: The end user must thaw the batter, then scoop and bake. The frozen batter is require 36 to 72 hours to completely thaw before the batter can be scooped. Once the batter is thawed, it cannot be refrozen and will have a refrigerated shelf life of approximately 7 days.

[0006] US Patent No. 6,391,366, discloses a ready to bake spoonable frozen batter: The end user spoons the frozen batter and places it into bakeware straight from the freezer. No thawing is required to handle the product as the batter is soft enough at frozen temperatures to be scooped.

[0007] US Patent No. 6,224,924 discloses a ready to bake pourable batter stored at ambient temperatures: A low water activity batter is held under modified atmosphere packaging and has a shelf life of up to 9 months at ambient temperatures. The batter is poured into a baking pan and baked in an oven.

[0008] US Patent Application No. 6,217,929 a ready to bake refrigerated spoonable batter: The batter is stored under refrigerated temperatures and is spooned into bakeware. No modified atmosphere packaging is required since the water activity is low enough to sustain a shelf life of 75 days. However, due to its lower yield stress, the batter does not retain its shape under refrigerated conditions and must be placed in a suitable container such as a pail.

[0009] There are several refrigerated or freezed batter mix are available in the market, the requirement of low cost waffle mix without any requirement of refrigeration is needed to prepare waffle at commercial scale without inventing much on space and time. A dry mix without egg is difficult to keep its taste and flavour, and dry waffle mix without egg is commercially required.

SUMMARY OF INVENTION

[0010] In one embodiment of the present invention is an eggfree waffle dry mix (EFWDM) to prepare eggless waffle without adding external substance apart from making dough by adding water to the EFWDM and after around 10 to 30 minutes the batter is baked for 2 to 5 minutes.

[0011] In another embodiment of the invention the EFWDM contains Flour, Sugar, vegetable fat, Milk solids, Leavening Agent (E500-ii), yeast, salt, permitted Emulsifier (E471). Further, the EFWDM is egg free mix and does not require egg for preparation of batter and waffle.

[0012] In still another embodiment of the invention waffle is made using the ready to use product EFWDM by reconstructing batter by adding water, aged for 10 to 20 minutes for microbe growth and then baked for 2 to 5 minutes. Further, the EFWDM is not required to be refrigerated and can last long for months. [0013] In still another embodiment of the invention an Eggfree Waffle dry mix

(EFWDM) for preparing Eggfree waffle quickly by adding water and baking the batter is disclosed. Further, the mix comprises of 40 to 55% of flour blended with 20 to 35% of sugar, 15 to 22 % of vegetable fat, 1 to 3% of Emulsifier, 5 to 10 % of milk solid, 0 to 5% of dry yeast and 0 to 5% of leavening agent in a moisture free condition.

[0014] In still another embodiment of the invention, the Eggfree Waffle dry mix optionally comprises of Flavouring agent or colouring agent or mixture thereof. Further, The Eggfree Waffle dry mix can be stored at room temperature for six months without losing its properties.

[0015] In still another embodiment of the invention, A method of preparation of Eggfree Waffles comprising steps of a) making batter by mixing an Eggfree Waffle dry mix (EFWDM) with water in the proportion of 1 Kg : 500 ml; b) leaving the batter for 10 to 20 minutes for ideal fermentation at ambient temperature between 22-240C; and c) baking the fermented batter for 2 to 5 minutes to prepare the Eggfree

Waffle. Further, the batter prepared from the Eggfree Waffle dry mix (EFWDM) may be utilised within 4 hours of preparation, after which the fermentation may ruin the product.

[0016] In yet another embodiment of invention the EFWDM utilises dry yeast, which gets activated when water is added to the EFWDM and starts process of microbe growth, which lead to better taste and flavour of the baked waffle. DETAILED DESCRIPTION OF INVENTION

[0017] The following description is full and informative description of the best method presently contemplated for carrying out the present invention which is known to the inventors at the time of filing the patent application. Of course, many modifications and adaptations will be apparent to those skilled in the relevant arts in view of the following description, in view of the accompanying drawings and the appended claims. While the system and method described herein are provided with a certain degree of specificity, the present technique may be implemented with either greater or lesser specificity, depending on the needs of the user. Further, some of the features of the present technique may be used to advantage without the corresponding use of other features described in the following paragraphs. As such, the present description should be considered as merely illustrative of the principles of the present technique and not in limitation thereof, since the present technique is defined solely by the claims.

[0018] The present invention relates to Waffle. The present invention particularly relates to Waffle dry mix to prepare waffle by adding only water to the mix. The present invention more particularly relates to an eggfree waffle dry mix to bake eggless waffle by adding water to the mix and baking the same after some time.

[0019] In one embodiment of the present invention the EFWDM comprises of contains Flour, Sugar, vegetable fat, Milk solids, Leavening Agent (E500-ii), yeast, salt, permitted Emulsifier (E471). Further, the yeast present in the EFWDM is Dry Yeast, which make the EFWDM’ s shelf life longer than similar product with active Yeast. Other ingredients, known to those skilled in the art, can be added to the batter to help improve color, flavor, or quality. Such ingredients include flavors, colors, molasses, salt, sweeteners, high intensity sweeteners, cocoa, cornmeal, corn flour, spices, and the like.

[0020] In still another embodiment of the invention an Eggfree Waffle dry mix

[0021] In still another embodiment of the invention, the Eggfree Waffle dry mix optionally comprises of Flavouring agent or colouring agent or mixture thereof. Further, The Eggfree Waffle dry mix can be stored at room temperature for six months without losing its properties.

[0022] In still another embodiment of the invention, A method of preparation of Eggfree Waffles comprising steps of a) making batter by mixing an Eggfree Waffle dry mix (EFWDM) with water in the proportion of 1 Kg : 500 ml; b) leaving the batter for 10 to 20 minutes for ideal fermentation at ambient temperature between 22-240C; and c) baking the fermented batter for 2 to 5 minutes to prepare the Eggfree Waffle. Further, the batter prepared from the Eggfree Waffle dry mix (EFWDM) may be utilised within 4 hours of preparation, after which the fermentation may ruin the product.

[0023] In another embodiment of the present invention the EFWDM replaces “egg solids” very efficiently, functionally and economically. Further, in normal Waffle Dry Mixes,”egg solids” are used to leaven the reconstituted end product made from it and softens it. However, the EFWDM uses other leavening agent and dry yeast to soften the waffle. In the EFWDM the Egg Solids are replaced with“Dry Yeast”, and the Dry Yeast present in EFWDM leavens reconstituted end product made from it.

[0024] In another embodiment of the invention, the Dry Yeast feeds on nutrients in the mixture and releases gases which leavens product on baking and render it soft. Dry Yeast is not usually used in bakery products, but mainly used in feed, medicine or functional food, and commercially available under several brand names. However, Dry Yeast is available in the market in various forms under different brand name. Further, the flour preferably is chosen from, but is not limited to, all-purpose flour, hard wheat flour, soft wheat flour, whole wheat flour, corn flour, oat flour, rice flour, barley flour, or mixtures thereof.

[0025] In still another embodiment of the invention the vegetable oil is chosen from, but is not limited to, non-hydrogenated vegetable oil, non-hydrogenated shortening, partially hydrogenated vegetable oil, partially hydrogenated shortening, fully hydrogenated vegetable oil, fully hydrogenated shortening, soybean oil, cottonseed oil, canola oil, peanut oil, safflower oil, sunflower oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat oil, cocoa butter oil, tallow, lard, corn oil, or mixtures thereof. Further, the leavening agent preferably is chosen from, but is not limited to, fumaric acid, adipic acid, aceteic acid, tartaric acid, monocalcium phosphate monohydrate, anhydrous monocalcium phosphate, anhydrous dicalcium phosphate, dicalcium phosphate dihydrate, sodium acid pyrophosphate, sodium aluminum phosphate, monoaluminum phosphate, dialuminum phosphate, monoammonium phosphate, di ammonium phosphate, sodium aluminum sulfate, or mixtures thereof. The baking soda constitutes a chemical leavening agent that produces gas bubbles in the batter. Other leavening agents that produce gas bubbles may be used but baking soda is highly preferred.

[0026] In still another embodiment of the invention, the Emulsifier is added to the EFWDM to improve volume, texture, eating quality, and to help stabilize the EFWDM. The emulsifier preferably is chosen from, but is not limited to the following emulsifiers, glycerol esters, diacetyl tartaric acids, esters of monoglycerides, mono and di-glycerides, polyglycerol esters, polysorbate, propylene glycol esters, rice extract esters, sodium stearoyl-2-lactylate, sorbitan esters, lecithins, sugar esters, acetylated monoglycerides, or mixtures thereof. Further, the natural and artificial flavors may preferably be chosen from, but are not limited to, natural fruit, artificial fruit, fruit concentrate, honey, cinnamon, cocoa, caramel powder, maple syrup, spices, herbs, chocolate flavor, vanilla, vanilla cream, or mixtures thereof. Furthermore, the sugar preferably are chosen from, but are not limited to, sucrose, dextrose, fmctose, lactose, malt syrup, malt syrup solids, rice syrup solids, rice syrup, invert sugar, refiners syrup, corn syrup, corn syrup solids, maltose, high fmctose corn symp, honey, glycerrhizin, arabinose, galactose, glucose, mannitol, maple symp, ribose, saccharin, xylose, molasses, artificial sweeteners or mixtures thereof. One of ordinary skill in the art would chose the most appropriate form, dry being used to further reduce the water activity of the material and improve other key attributes.

[0027] In still another embodiment of the invention the coloring preferably is chosen from, but is not limited to, natural or artificial coal tar dyes, lake colorants, grape skin extracts, grape concentrate, purple carrot concentrate, fruit juice extracts, fmit juice concentrates, vegetable juice extracts, vegetable juice concentrates, beet, carmine, cochineal extracts, annatto, paprika, turmeric, beta carotene, purple potato, radish, anthocyanins, betaine, caramel, cannine, carotenoids, or mixtures thereof.

[0028] In still another aspect of the invention, the EFWDM saves from the hassles of breaking eggs and its usage in Waffle, which removes a large segment of people from potential customer.. Further, the EFWDM is an ambient product, in turn increases the shelf life compared to product with egg. Moreover, cost of production of EFWDM is lower in comparison of the egg based Waffles as ingredient cost is lower and the EFWDM needs no refrigeration or freezing during storage or shipment. The price EFWDM is almost 40 % lower compared to the product with egg. The low cost gives market sustainability for longer period. Furthermore, the EFWDM can promote many new ventures on small scale and high scale also, as the Product reaches anywhere, anytime as it is ambient.

[0029] In still another aspect of the invention, the EFWDM is ready to use hassle free product. For preparation of Eggless Belgian Waffle with the EFWDM does not require any special skills. The following step is required for preparing Eggfree Belgian Waffle:

• Mixing water with the EFWDM slowly and with continuous stirring for 2-3 minutes for preparing lump free batter;

· Keeping the batter for 10-30 minutes for fermentation at ambient temperature between 22-24°C

• Pouring the batter on baking pan of the preheated waffle machine and bake for about 3 minutes

• Take out the Eggfree Belgian Waffle from pan.

[0030] In yet another embodiment of the invention the EFWDM is prepared by mixing all the ingredients in such quantity that mixing of water triggers the ingredients to start functioning of the Dry Yeast, which in turn becomes active ingredient and soften the Waffle. Further, the batter once prepared by adding water to the EFWDM must be consumed within 4 to 6 hours, else it may be stiffen or ruin by excessive growth of yeast. INDUSTRIAL APPLICABILITY

The predictable age of the product is very high. Further, the EFWDM is competitive than egg based waffles as ingredient cost is lower and it needs no refrigeration or freezing during storage or shipment. The price of EFWDM is substantially lower compared to the product with egg. The low cost gives market sustainability for longer period. Moreover, EFWDM is ready to use hassle free product and does not require any special skills for making the waffles, which can reach anywhere, anytime as it is ambient and will lead to boost to the waffle industry.

Claims

CLAIMS: I CALIM:

1. An Eggfree Waffle dry mix (EFWDM) for preparing Eggfree waffle quickly by adding water and baking the batter, the mix comprises of flour blended with sugar, vegetable fat, Emulsifier, milk solid, dry yeast and leavening agent in a moisture free condition.

2. The Eggfree Waffle dry mix of claim 1, wherein the mix comprises of 40 to 55% of flour blended with 20 to 35% of sugar, 15 to 22 % of vegetable fat, 1 to 3% of Emulsifier, 5 to 10 % of milk solid, 0 to 5% of dry yeast and 0 to 5% of leavening agent.

3. The Eggfree Waffle dry mix of claim 1, wherein the mix optionally comprises of Flavouring agent or colouring agent or mixture thereof.

4. The Eggfree Waffle dry mix of claim 1, wherein the mix can be stored at room temperature for six months.

5. A method of preparation of Eggfree Waffles comprising following steps

a. making batter by mixing an Eggfree Waffle dry mix (EFWDM) with water in the proportion of 1 Kg : 500 ml;

b. leaving the batter for 10 to 20 minutes for ideal fermentation at ambient temperature between 22-24°C; and

c. baking the fermented batter for 2 to 5 minutes to prepare the Eggfree

Waffle.

6. The Method as claimed in claim 5, Wherein the batter prepared from the

Eggfree Waffle dry mix (EFWDM) may be utilised within 4 hours.