• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a wafer product having at least two edible wafer layers between which at least one edible cream layer is arranged, wherein at least one or the cream layer comprises gas-containing particles, in particular particles with, preferably bubble-shaped, gas inclusions.
    公开号:AT13783U1
    申请号:TGM50144/2013U
    申请日:2013-10-15
    公开日:2014-08-15
    发明作者:
    申请人:Spitz Gmbh S；
    IPC主号:
    专利说明:

    Austrian Patent Office AT13 783U1 2014-08-15
    Description: [0001] The invention relates to a wafer product according to the preamble of claim 1.
    Waffle products have long been known and exist in many variants, with alternating waffle layers with chocolate or other coating layers, such as cream fillings, which are arranged in combination with the waffle product.
    The invention is based on the object to provide a novel waffle product that offers a comparison with previously known waffle products novel consumption and taste experience.
    This object is achieved by a wafer product according to claim 1.
    In particular, the object is achieved by a wafer product having at least two edible wafer layers, between which at least one edible cream layer is arranged, wherein at least one or the cream layer contains gas-containing particles, in particular particles with, preferably bubble-shaped gas inclusions.
    An essential point of the invention is that these gas-containing particles contained in the cream layer chewed or dissolved during consumption of the wafer product according to the invention with release of the gas contained, resulting in a release of gas trapped in the gas-containing particles and in the sequence a tingling taste sensation in the mouth of the eater of the waffle product leads.
    According to the gas-containing particles consist essentially of a solidified mass, especially sugar mass, the particles according to the invention a gas content in the range 1 wt .-% to 8 wt .-%, preferably in the range of 2 wt .-% to 6 wt .-% and particularly preferably in the range of 4 wt .-% to 5 wt .-%, have.
    The use of such, consisting essentially of solidified mass of sugar particles according to the invention is particularly advantageous because by means of these particles in the wafer product necessary sugar content can be replaced, the gas-containing particles according to the invention can contribute to the desired sweetness of the product to be produced waffle product. Moreover, it is possible in a simple manner to introduce gas, in particular in the form of bubble-shaped gas inclusions, into a mass of sugar by liquefying it, foaming it with the gas and then solidifying it. According to the invention, the solidified sugar mass consists essentially of sucrose and / or glucose, it also being possible to use fructose and other fructose.
    The solidified sugar mass according to the invention with a hydrophobic, especially fatty, coating, such as a coating of cocoa butter provided. Such a hydrophobic coating over the sugar mass of the gas-containing particles has the advantage that moisture, which may be present adjacent to the particles, has no contact with the sugar mass and thus, in particular, premature dissolution of the sugar mass, or softening of the sugar mass is prevented , As a hydrophobic coating which shields the sugar mass from moisture, it is particularly suitable according to the invention for a greasy coating in the form of a greasy coating.
    In addition, the cream layer according to the invention itself may have a proportion of fat, preferably vegetable fat, which on the one hand as a flavor carrier, but on the other hand also contributes to the inertization of the gas-containing particles to premature dissolution of the gas-containing sugar particles in the waffle product in front of a Counteract consumption. The vegetable fat content in the cream layer is according to the invention in the range of 30 wt .-% to 40 wt .-%, preferably in the range of 31.5 wt .-% to 38 wt .-% and particularly preferably in the range of 33.5 wt % to 36% by weight. The actual proportion by weight of vegetable fat in the cream layer of the waffle product according to the invention can be varied depending on the flavor and concentration of the gas-containing particles in the cream layer.
    Thus, it is possible according to the invention that the cream layer has a proportion of gas-containing particles in the range of 0.5 wt .-% to 10 wt .-%, preferably in the range of 2.5 wt .-% to 6.5 wt .-% and particularly preferably in the range of 4 wt .-% to 5 wt .-%. By choosing the proportion of gas-containing particles, the taste impression of the cream layer can be adapted to respective flavors of the wafer product according to the invention, for example, a wafer product having a cream layer with an acidic flavor, such as lemon, orange, mandarin or pineapple, only a minor proportion of gas-containing particles, since the sour taste of the cream filling of the waffle product is capable of enhancing the tingling effect of the gaseous particles, while a waffle product having a cream layer with a flavor such as hazelnut, chocolate, milk, caramel or banana has a higher Content of gas-containing particles may have.
    It should also be noted at this point that by the "gas content " the cream layer, the sensor technology can be improved when eating the waffle product, since the gas contained in the wafer product can serve as a flavor carrier of the flavor substances.
    The gas used in the gas-containing particles according to the invention is an inert gas under physiological conditions, such as nitrogen, or, preferably carbon dioxide or a mixture of both. An advantage associated with the use of carbon dioxide is that carbon dioxide forms carbonic acid with water present in the saliva of the eater. By means of this carbonic acid, an additional sparkling effect is produced which further enhances the novel taste experience when the waffle product according to the invention is consumed. According to one embodiment of the invention, the gas-containing particles may also themselves contain carbon dioxide.
    Incidentally, it should be noted that the gas-containing particles according to the invention, a water content of 0.1 wt .-% to 5 wt .-%, preferably in the range of 0.15 wt .-% to 4 wt .-% and especially preferably in the range of 0.2 wt .-% to 3.8 wt .-% may have. Such a water content is unproblematic in terms of the stability of the gas-containing particles and brings a significant ease in their production with them. In addition, the hardness of the gas-containing particles can be influenced by such a water content.
    The waffle product according to the invention per se also has a water content in the range of 0.01 wt .-% to 4.8 wt .-%, preferably in the range of 0.05 wt .-% to 3 wt .-% and especially preferably in the range of 0.1% to 1.8% by weight.
    The size of the gas-containing particles according to the invention is in the range of 0.2 mm to 8 mm, preferably in the range of 0.5 mm to 6.5 mm and more preferably in the range of 0.5 mm to 4.5 mm. In this way, the taste impression on consumption of the waffle product according to the invention can be further varied, wherein the waffle product can be given a granular character as desired.
    With regard to the flavor of the waffle product according to the invention it should also be noted that the cream layer has at least one flavoring and / or flavoring agent, which is in particular selected from one or more of the following flavors: strawberry, cola, hazelnut, chocolate, milk, caramel and / or banana, whereby the aforementioned flavors of a sourish nature can also be used.
    Furthermore, it should be noted that a proportion of waffle to a proportion of cream according to the invention in the range of 5%: 95% to 80%: 20%.
    Furthermore, the waffle product according to the invention may comprise three or more wafer layers, wherein between the respective waffle layers at least one cream layer is, wherein different cream layers may have the same or different flavors. Furthermore, it is possible to combine two or more cream layers between two wafers layers, the respective cream layers being stacked next to one another or in strip form next to one another. Moreover, it is possible that all the cream layers that are used have gaseous particles or only individual ones of the cream layers, such as adjacent cream layers in turn.
    Incidentally, the waffle product according to the invention may be at least partially provided with a coating, for example a glaze mass and / or chocolate couverture and / or cocoa-containing fat glaze and / or crumbles and / or a decoration.
    The waffle layers of the waffle product according to the invention itself may also have at least one side structuring, for example in the form of a diamond or diamond pattern.
    Further embodiments of the invention will become apparent from the dependent claims.
    The invention will be explained in more detail with reference to embodiments.
    Hereinafter, the recipe of a strawberry cream with gas-containing particles for the production of a wafer product according to the invention is reproduced, wherein the ingredients are shown with their percentage proportions in the following table.
    Strawberry cream 1 vegetable fat 34.0 0/0 lactose 30.8 0 / / 0 sugar 28.8 0 / / 0 dextrose 3.3 O / / 0 strawberry powder 1.6 O / / 0 cocoa butter 0 , 7 O / 0 0 Carbon dioxide 0.5 O / 0 Acidifier Citric acid 0.1 0/0 Natural flavor 0.1 O / 0 Vegetable oil 0.01 O / 0 Emulsifier Soya lecithin 0.01 0/0 The aforementioned strawberry cream has a total of 5.95 wt .-% of gas-containing particles, which are composed of sugar, glucose and carbon dioxide and are coated with cocoa butter.
    The strawberry cream is used to prepare a total five-layered wafer, wherein two cream layers are arranged between three wafer layers. According to the invention, one of these cream layers according to this embodiment is the aforementioned strawberry cream, while a second cream layer consists of milk cream (recipe not shown). The layer structure accordingly results from a waffle layer, a strawberry cream layer, a second waffle layer, a milk cream layer and an upper third waffle layer.
    The following is a further recipe for a strawberry cream is given, which is suitable for producing a wafer according to the invention of two wafer layers with a arranged between these strawberry cream layer. The recipe of the strawberry cream is as follows: 3/7 Austrian Patent Office AT 13 783 Ul 2014-08-15 Strawberry cream 2 vegetable fat 35.7 0/0 lactose 32.2 0 / / 0 sugar 27 , 5 0 / / 0 Grape sugar 1.9 0 / / 0 Strawberry powder 1.7 0 / / 0 Cocoa butter 0.4 0 / / 0 Carbon dioxide 0.3% Acidifier Citric acid 0.1% Natural flavoring 0.1% Vegetable oil 0 , 01% emulsifier soya lecithin 0.01% Another waffle according to the invention comprises a cola cream, which has gaschaltige particles. The cola cream has the following recipe: Cola cream vegetable fat 35.3% lactose 31.9% sugar 28.9% dextrose 1.9% dye ammonia caramel 0.8% cocoa butter 0.4% carbon dioxide 0.3% Acidifier Citric acid 0.2% Natural flavor Natural lemon flavor with other natural 0.2% flavor 0.1% Vegetable oil 0.1% Emulsifier Soya lecithin 0.1% The above mentioned cola cream has a content of 5.89 wt .-% of gas-containing particles.
    Furthermore, a recipe for a cocoa cream for the production of a wafer product according to the invention is further given below: cocoa cream
    Sugar 50.5% vegetable fat 34.5% low-fat cocoa 7.1% sweet whey powder 5.1% dextrose 1.9% cocoa butter 0.4% carbon dioxide 0.3% lactose 0.1% vegetable oil 0.02% emulsifier soya lecithin 0.01% In summary, it can be stated that waffle products which are produced according to the invention with a cream layer which contains gas-containing particles imparts a completely new taste experience when these waffle products are consumed, whereby a tingling effect is achieved by the gaseous particles when consumed who exerts a sensory-like taste sensation not previously known with waffle products. An important idea of the invention here is that a wafer product can be produced which has one or more cream layers, wherein at least one cream layer comprises gas-containing particles. An important idea of the invention is further that the cream layer can be provided with flavorings and / or flavorings and in this way the tingling taste sensation, which is triggered by the gas-containing particles, can be combined with different flavors. A not negligible side effect is that the gas-containing particles preferably consist of solidified sugar mass with which a bite resistance can be varied and adjusted when consuming a waffle product according to the invention, wherein the size and number of gaseous particles contained in the wafer product according to the invention next to a prick - A crush effect is achieved.
    With regard to the waffle layers of the waffle product according to the invention are in principle no restrictions, so that a positive side effect of the wafer product according to the invention is that in principle any waffle layers and waffle consistencies can be combined with a cream layer according to the above, having the gas-containing particles, wherein the cream layer itself thus has a significant share of the invention and is essential to the invention.
    It should be noted at this point that all parts described above are taken alone and claimed in any combination as essential to the invention. Variations thereof are familiar to the person skilled in the art. 5.7
    权利要求:
    Claims (15)
    [1]
    Austrian Patent Office AT 13 783 Ul 2014-08-15 Claims 1. Waffle product with at least two edible wafer layers between which at least one edible cream layer is arranged, characterized in that at least one or the cream layer contains gas-containing particles, in particular particles with, preferably bubble-shaped, gas inclusions, having.
    [2]
    2. waffle product according to claim 1, characterized in that the particles consist essentially of a solidified mass of sugar and a gas content in the range of 1 wt .-% to 8 wt .-%, preferably in the range of 2 wt .-% to 6 wt .-% and particularly preferably in the range of 4 wt .-% to 5 wt .-%, have.
    [3]
    3. Waffle product according to claim 1 or 2, characterized in that the gas-containing particles have as the gas nitrogen and / or carbon dioxide.
    [4]
    4. Waffle product according to one of claims 2 or 3, characterized in that the sugar mass consists essentially of sucrose and glucose.
    [5]
    5. Waffle product according to one of claims 2 to 4, characterized in that the solidified sugar mass is provided with a hydrophobic, in particular fatty, coating, for example a coating of cocoa butter.
    [6]
    6. Waffle product according to one of claims 1 to 5, characterized in that the gas-containing particles have a water content in the range of 0.1 wt .-% to 5 wt .-%, preferably in the range of 0.15 wt .-% to 4 , 5 wt .-% and particularly preferably in the range of 0.2 wt .-% to 3.8 wt .-%, have.
    [7]
    7. Waffle product according to one of claims 1 to 6, characterized in that the wafer product has a water content in the range of 0.01 wt .-% to 4.8 wt .-%, preferably in the range of 0.05 wt .-% to 3 wt .-% and particularly preferably in the range of 0.1 wt .-% to 1.8 wt .-%, having.
    [8]
    8. Waffle product according to one of claims 1 to 7, characterized in that the gas-containing particles have a size in the range of 0.2 mm to 8 mm, preferably in the range of 0.5 mm to 6.5 mm and particularly preferably in the range of 0.5 mm to 4.5 mm.
    [9]
    9. Waffle product according to one of claims 1 to 8, characterized in that the cream layer further comprises at least one flavoring and / or flavoring agent, which is in particular selected from one or more of the following flavors: strawberry, cola, hazelnut, chocolate, milk, Caramel and / or banana.
    [10]
    10. waffle product according to any one of claims 1 to 9, characterized in that the cream layer has a proportion of vegetable fat in the range of 30 wt .-% to 40 wt .-%, preferably in the range of 31.5 wt .-% to 38 Wt .-% and particularly preferably in the range of 33.5 wt .-% to 36 wt .-%, having.
    [11]
    11. Waffle product according to one of claims 1 to 10, characterized in that the cream layer has a content of gas-containing particles in the range of 0.5 wt .-% to 10 wt .-%, preferably in the range of 2.5 wt .-% to 6.5% by weight and more preferably in the range of 4% by weight to 5% by weight.
    [12]
    12. Waffle product according to one of claims 1 to 11, characterized in that a proportion of waffle to a proportion of cream in the range of 5%: 95% to 80%: 20%.
    [13]
    13. waffle product according to one of claims 1 to 12, characterized in that the wafer product has three or more wafer layers, between each of which at least one cream layer, is arranged, wherein different cream layers preferably different flavors and at least one, preferably all, cream layer (s) gas-containing particles. 6/7 Austrian Patent Office AT13 783U1 2014-08-15
    [14]
    14. Waffle product according to one of claims 1 to 13, characterized in that the wafer product is at least partially provided with a coating, for example a glaze mass and / or chocolate couverture and / or cocoa-containing fat glaze and / or crumbles and / or decoration.
    [15]
    15. Use of a cream comprising gas-containing particles for the production of a wafer product according to one of claims 1 to 14. For this no drawings 7/7
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    同族专利:
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    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    EP0980651A1|1998-08-14|2000-02-23|Franz Zentis Gmbh & Co.|Confectionery product and method of producing the same|
    WO2005002352A1|2003-06-30|2005-01-13|Nestec S.A.|Confectionery product|
    WO2006005525A1|2004-07-09|2006-01-19|Nestec S.A.|Sintered powder confection|
    RU2008111288A|2008-03-24|2009-09-27|Валерий Николаевич Иванов |CONFECTIONERY FLOUR PRODUCT|
    BE1022213B1|2014-10-09|2016-03-01|Lotus Bakeries Belgie Nv|IMPROVED SANDWICH COOKIE|
    法律状态:
    2020-08-15| MM01| Lapse because of not paying annual fees|Effective date: 20191031 |
    优先权:
    申请号 | 申请日 | 专利标题
    DE202012104620U|DE202012104620U1|2012-11-28|2012-11-28|wafer product|
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