Process, product and method

Patent metadata

Field	Value
Publication number	US-2017303549-A1
Application number	US-201515517263-A
Country	US
Kind code	A1
Filing date	Oct 5, 2015
Priority date	Oct 6, 2014
Publication date	Oct 26, 2017
Grant date	—

Abstract

The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising: (i) at least parts by weight of fat; (ii) at least 40 by weight % of a hard flour or at least 50 parts by weight % of a soft flour (or if a mixture of hard and soft proportionate minimum amounts), and (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage.

First claim

1 . A process for the production of a baked foodstuff comprising the steps of:
(a) providing a batter comprising (i) at least 5 parts by weight of fat (ii) 100 parts by weight of flour that comprises: hard flour, soft flour or mixtures thereof; in which where the flour is 100% hard flour it is present in an amount of at least 40% by weight of the total amount of ingredients (i), (ii) and (iv); where the flour is 100% soft flour it is present in an amount of at least 50% of the total amount of ingredients (i), (ii) and (iv), and where the flour comprises a mixture of hard and soft flours, they are present in at least that amount as a minimum weight percentage of the total amount of ingredients (i), (ii) and (iv) that corresponds proportionally to the respective proportion of hard and soft flour within the flour mixture, and (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter is no more than 1.5; (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; (b) mixing the batter to achieve a viscosity of from 200 to 1900 cps; (c) feeding the batter to a heated baking surface through a batter depositor; and (d) baking the batter to obtain a baked foodstuff such as a wafer.

2 . A baked foodstuff obtained by the method as claimed in claim 1 .

3 . A batter for a baked foodstuff comprising:
(i) at least 5 parts by weight of fat; (ii) 100 parts by weight of flour that comprises hard flour, soft flour or mixtures thereof; in which where the flour is 100% hard flour it is present in an amount of at least 40% by weight of the total amount of ingredients (i), (ii) and (iv); where the flour is 100% soft flour it is present in an amount of at least 50% of the total amount of ingredients (i), (ii) and (iv), and where the flour comprises a mixture of hard and soft flours, they are present in at least that amount as a minimum weight percentage of the total amount of ingredients (i), (ii) and (iv) that corresponds proportionally to the respective proportion of hard and soft flour within the flour mixture; (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter is no more than 1.5; (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and where the batter has a viscosity of from 200 to 1900 cps.

4 . A baked wafer comprising
(i) at least 5 parts by weight of fat; (ii) 100 parts by weight of flour that comprises hard flour, soft flour or mixtures thereof; in which where the flour is 100% hard flour it is present in an amount of at least 40% by weight of the total amount of ingredients (i), (ii) and (iv); where the flour is 100% soft flour it is present in an amount of at least 50% of the total amount of ingredients (i), (ii) and (iv), and where the flour comprises a mixture of hard and soft flours, they are present in at least that amount as a minimum weight percentage of the total amount of ingredients (i), (ii) and (iv) that corresponds proportionally to the respective proportion of hard and soft flour within the flour mixture; (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter is no more than 1.5; and (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight.

5 . A process as claimed in claim 1 , in which the hard flour is obtained and/or obtainable from wheat selected from the group consisting of: wheat that falls into the definitions referred to above by Wheat Quality Australia dated October 2013 classified as APH, AH, ASW, APDR, falls into the US definitions for D, HRS, HRW, HW wheat, and falls into (the hardest) Grades 1, 2, 3, and 4 as defined under USA wheat standards, BAF, BPS, and BPC wheat in France and E, A and B wheat in Germany and ukp wheat for export from the United Kingdom and satisfies the definitions for any equivalent, comparable and similar types of wheat to these standards as defined in other territories.

6 . A batter as claimed in claim 3 , in which the hard flour is obtained and/or obtainable from wheat selected from the group consisting of: wheat that falls into the definitions referred to above by Wheat Quality Australia dated October 2013 classified as APH, AH, ASW, APDR, falls into the US definitions for D, HRS, HRW, HW wheat, and falls into (the hardest) Grades 1, 2, 3, and 4 as defined under USA wheat standards, BAF, BPS, and BPC wheat in France and E, A and B wheat in Germany and ukp wheat for export from the United Kingdom and satisfies the definitions for any equivalent, comparable and similar types of wheat to these standards as defined in other territories.

7 . A baked wafer as claimed in claim 4 , in which the hard flour is obtained and/or obtainable from wheat selected from the group consisting of: wheat that falls into the definitions referred to above by Wheat Quality Australia dated October 2013 classified as APH, AH, ASW, APDR, falls into the US definitions for D, HRS, HRW, HW wheat, and falls into (the hardest) Grades 1, 2, 3, and 4 as defined under USA wheat standards, BAF, BPS, and BPC wheat in France and E, A and B wheat in Germany and ukp wheat for export from the United Kingdom and satisfies the definitions for any equivalent, comparable and similar types of wheat to these standards as defined in other territories.

Assignees

• Nestec Sa

Inventors

• De Acutis Rodolfo
• Abu-Hardan Madian Othman
• Lu Wei

Classifications

• A21D13/45

  Wafers (filled wafers A21D13/36) · CPC title

• A21D8/042 Primary

  with enzymes · CPC title

• A21D10/04

  Batters · CPC title

• A21D8/04 Primary

  treating dough with microorganisms or enzymes · CPC title