Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
1998-11-06
2001-02-13
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C426S094000, C426S138000, C426S139000, C426S496000
Reexamination Certificate
active
06187363
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to a method of manufacturing edible waffle products.
Traditionally waffles are produced as thin-walled baked goods, considerably loosened by steam, in single or multiple section baking molds (flat and hollow waffles, wafers, ice cream cones, soft waffles), baked in drum-type ovens or on endless baking belts (hollow rolled pancakes).
In the specialty and patent literature there are numerous indications of typical recipes. Besides wheat flour and optionally starch flours, these contain certain proportions of oil/fats, lecithin-containing additives (e.g. lecithin in liquid or powder form, egg or soybean products). The two latter groups of substances serve primarily for an easy and safe detachment of the finished baked waffle product from the surface of the baking mold. In this connection here are a few literature examples:
1. E. Winter (1995) ZSW, Zucker- und Süsswaren, 49, 450-2
2. Encyclopaedia of Food Science, Food Technology and Nutrition (1993), vol 1, 417-20, Academic Press, London
3. D. Manley (1991) Technology of Biscuits, Crackers and Cookies, 2nd Ed., 299-313, Ellis Horwood, New York
4. German Open Application DE-OS 4042255 A1
5. DE-OS 3912341 A1
6. East German Application DE-PS 145196
7. German Patent Application DE-PS 2929496 C2.
The problemfree removal of such baked goods from the mold is a basic criterium for a troublefree, continuous production, which in certain cases can even lead to a tendency to overdose the substances with an antiadhesive effect.
On the other hand, it is known that various lipids, especially when containing unsaturated fatty acids such as lecithin, or most of the oils promote the formation of crust residues on the baking molds for waffles on the baking belts for hollow rolled pancakes and biscuits, thereby causing their contamination during continuous operations.
Therefore many attempts have been made to find other more stable and effective means, see for instance DD-PS 145196.
REFERENCES:
patent: 3721570 (1973-03-01), Linteris
patent: 3949094 (1976-04-01), Johnson et al.
patent: 625683 (1949-07-01), None
patent: 670955 (1952-04-01), None
patent: 756549 (1956-09-01), None
patent: 924268 (1963-04-01), None
Haas Franz
Haas Johann
Tiefenbacher Karl
Dubno Herbert
Franz Haas Waffelmaschinen-Industrie Aktiengesellschaft
Tran Lien
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