DE9018139U1 - Waffle batter mix - Google Patents
Waffle batter mixInfo
- Publication number
- DE9018139U1 DE9018139U1 DE9018139U DE9018139U DE9018139U1 DE 9018139 U1 DE9018139 U1 DE 9018139U1 DE 9018139 U DE9018139 U DE 9018139U DE 9018139 U DE9018139 U DE 9018139U DE 9018139 U1 DE9018139 U1 DE 9018139U1
- Authority
- DE
- Germany
- Prior art keywords
- waffle
- mixture
- weight
- curry
- edible container
- 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.)
- Expired - Lifetime
Links
- 235000012773 waffles Nutrition 0.000 title description 25
- 239000000203 mixture Substances 0.000 claims description 31
- 235000013305 food Nutrition 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 description 7
- 235000021438 curry Nutrition 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 244000018436 Coriandrum sativum Species 0.000 description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 description 2
- 244000163122 Curcuma domestica Species 0.000 description 2
- 235000003392 Curcuma domestica Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000003373 curcuma longa Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013976 turmeric Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000008474 Pimenta dioica Species 0.000 description 1
- 235000006990 Pimenta dioica Nutrition 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000009561 snack bars Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
- A21D13/33—Edible containers, e.g. cups or cones
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/45—Wafers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Footwear And Its Accessory, Manufacturing Method And Apparatuses (AREA)
Description
Die vorliegende Erfindung betrifft eine neuartige Waffelteigmischung und daraus herstellbare eßbare Behältnisse für Nahrungsmittel, wie z. B. Nahrungsmittelverpackungen, z. B. Schachteln oder dergleichen, oder Schälchen, Teller, Tüten oder sonstiges eßbart.., Geschirr. Als Behälter für herzhafte Nahrungsmittel wie sie insbesondere in Schnellrestaurants und Imbißbuden verzehrt werden, wie beispielsweise Pommes frites, Currywurst oder andere Schnellgerichte dienen herkömmlicherweise Pappteller, Pappschälchen, Papiertüten oder dergleichen. Ebenso werden bislang Pappteller, Pappschälchen oder ähnliches als Partygeschirr verwendet. Auch andere Anwender wie Krankenhäuser, Kantinen, Restaurantketten verwenden solches Pappgeschirr als Einweggeschirr. Bei derartigem Einweggeschirr handelt es sich um ein Abfallprodukt, das in großen Mengen anfällt und folglich eine erhebliche Umweltbelastung mit sich bringt. Es sind in jüngerer Zeit seitens der Hersteller VersucheThe present invention relates to a novel waffle dough mixture and edible containers for food that can be produced therefrom, such as food packaging, e.g. boxes or the like, or bowls, plates, bags or other edible items, tableware. Paper plates, paper bowls, paper bags or the like are traditionally used as containers for hearty foods, such as those consumed in fast-food restaurants and snack bars, such as French fries, currywurst or other fast-food dishes. Paper plates, paper bowls or the like have also been used as party tableware. Other users such as hospitals, canteens and restaurant chains also use such paper tableware as disposable tableware. Such disposable tableware is a waste product that is produced in large quantities and therefore causes considerable environmental pollution. Manufacturers have recently made attempts
unternommen worden solche Nahrungsmittelbehältnisse oder Verpackungen aus Stärke herzustellen und somit eßbar zu machen. Diese Bemühungen befinden sich jedoch noch weitgehend im Experimentierstadium, insbesondere ist es noch nicht gelungen, eine eßbare Nahrungsmittelverpackung oder ein eßbares Nahrungsmittelbehältnis der eingangs genannten Art herzustellen, die einen angenehmen Geschmack und die damit verbundene besondere Eignung für den Verzehr aufweisen.Attempts have been made to produce such food containers or packaging from starch and thus make them edible. However, these efforts are still largely at the experimental stage, and in particular it has not yet been possible to produce an edible food packaging or an edible food container of the type mentioned above that has a pleasant taste and the associated special suitability for consumption.
Die Aufgabe der vorliegenden Erfindung besteht darin, eine Waffelteigmischung zur Verfügung zu stellen, die zur Herstellung eßbarer Behälter und Verpackungen für Nahrungsmittel der vorgenannten Art geeignet ist und diesen einen herzhaften Geschmack verleiht, der auf die mit den Behältnissen und Verpackungen zu verzehrenden herzhaften Nahrungsmittel abgestimmt ist.The object of the present invention is to provide a wafer dough mixture which is suitable for producing edible containers and packaging for foodstuffs of the aforementioned type and which gives them a savoury taste which is tailored to the savoury foods to be consumed with the containers and packaging.
Die Lösung dieser Aufgabe liefert eine erfindungsgemäße Waffelteigmischung mit der im Hauptanspruch angegebenen Zusammensetzung. Diese Waffelteigmischung enthält vorzugsweise neben den Bestandteilen Mehl, Zucker, Fett, Weizenstärke, Lecithin und Wasser erfindungsgemäß einen Anteil von etwa 0,1 Gew. % bis 2 Gew. % einer curryartigen Gewürzmischung. Vorzugsweise enthält die Waffelteigmischung im Rohzustand etwa die nachfolgend genannten Bestandteile:The solution to this problem is provided by a waffle dough mixture according to the invention with the composition specified in the main claim. This waffle dough mixture preferably contains, in addition to the components flour, sugar, fat, wheat starch, lecithin and water, a proportion of about 0.1% to 2% by weight of a curry-like spice mixture. The waffle dough mixture preferably contains, in its raw state, approximately the following components:
Mehl 20 bis 50 Gew. %Flour 20 to 50 wt. %
Zucker 5 bis 15 Gew. %Sugar 5 to 15 wt. %
Fett 3 bis 10 Gew. %Fat 3 to 10 wt. %
Weizenstärke (Weizenpuder) 1 bis 5 Gew. %Wheat starch (wheat powder) 1 to 5 wt. %
Lecithin 0,1 bis 1 Gew. %Lecithin 0.1 to 1 wt. %
Salz 0,1 bis 1 Gew. %Salt 0.1 to 1 wt. %
curryartige Gewürzmischung 0,1 bis 2 Gew. %curry-like spice mixture 0.1 to 2 wt. %
Wasser Rest auf 100 Gew. %Water balance to 100 wt. %
Vorzugsweise enthält die Waffelteigmischung im Rohzustand, also im kalten Zustand zwischen etwa 0,5 Gew. % und etwa 1 Gew. % der curryartigen Gewürzmischung. Derartige "Curry"-Gewürzmischungen sind in verschiedener Form und Zusammensetzung im Handel und können beispielsweise als aromatisierende Bestandteile enthalten Gewürznelken, Ingwer, Kardamom, Koriander, Kümmel, Muskat, Paprika, Pfeffer, Piment, Zimt, Fenchel, Chillies, Salz, Knoblauch. Die gelbePreferably, the waffle dough mixture in its raw state, i.e. in its cold state, contains between about 0.5% and about 1% by weight of the curry-like spice mixture. Such "curry" spice mixtures are available in various forms and compositions and can contain, for example, cloves, ginger, cardamom, coriander, caraway, nutmeg, paprika, pepper, allspice, cinnamon, fennel, chillies, salt, garlic as flavoring ingredients. The yellow
IQ Färbung der handelsüblichen Currypulver geht auf das Kurkuma (eine Ingwerart) zurück. Aus der erfindungsgemäßen Waffelteigmischung lassen sich in geeigneten Waffelbackmaschinen im industriellen Maßstab Waffelteller, Waffelschälchen, Waffeltüten, Waffelschachteln oder IQ The coloring of the commercially available curry powder is due to turmeric (a type of ginger). The waffle dough mixture according to the invention can be used in suitable waffle baking machines on an industrial scale to make waffle plates, waffle bowls, waffle cones, waffle boxes or
]L5 ähnliches backen, die eine vergleichsweise feste Konsistenz und dauerhafte Formbeständigkeit aufweisen. Durch den erfindungsgemäßen Zusatz der vorgenannten Curry-Gewürzmischung haben die aus der Waffelteigmischung hergestellten Produkte einen angenehm herzhaften Geschmack l]nd eignen sich besonders gut für den Verzehr in Verbindung mit Nahrungsmitteln der eingangs genannten Art oder sonstiger herzhafter Gerichte. Der Verbraucher kann soweit es sich um Behältnisse wie Teller, Schalen, Tüten oder dergleichen handelt zunächst das jeweilige Gericht aus dem Behälter verzehren und anschließend oder gegebenenfalls auch gleichzeitig den Behälter selbst verzehren. Alternativ dazu eignet sich eine erfindungsgemäße Waffelteigmischung auch zur Herstellung einer Nahrungsmittelverpackung, z. B. einer Schachtel oder einer geschlossenen Tüte, in der bestimmte Nahrungsmittel (z. B. Kartoffelchips oder ähnliches) über längere Zeit aufbewahrt werden können und die gegebenenfalls auch im Handel verwendet werden kann. Nach dem Verzehr der darin aufbewahrten Nahrungsmittel kann der Verbraucher wiederum die Verpackung selbst verzehren.]L5 similar baking products which have a comparatively firm consistency and long-term shape retention. Due to the addition of the above-mentioned curry spice mixture according to the invention, the products made from the waffle dough mixture have a pleasantly hearty taste and are particularly suitable for consumption in conjunction with foods of the type mentioned at the beginning or other hearty dishes. As far as containers such as plates, bowls, bags or the like are concerned, the consumer can first eat the respective dish from the container and then or possibly also simultaneously consume the container itself. Alternatively, a waffle dough mixture according to the invention is also suitable for producing food packaging, e.g. a box or a closed bag in which certain foods (e.g. potato chips or the like) can be stored for a longer period of time and which can also be used in retail if necessary. After eating the food stored in it, the consumer can in turn eat the packaging itself.
-4--4-
Nachfolgend wird die vorliegende Erfindung anhand von Ausführungsbeispielen unter Bezugnahme auf die beiliegenden Zeichnungen näher beschrieben. Dabei zeigenThe present invention is described in more detail below using exemplary embodiments with reference to the accompanying drawings.
Fig. 1 eine aus einer erfindungsgemäßenFig. 1 a from an inventive
Waffelteigmischung hergestellte eßbare Schale;Edible shell made from waffle batter;
Fig. 2 einen aus einer erfindungsgemäßenFig. 2 shows a
Waffelteigmischung hergestellten Teller.Plate made from waffle batter mixture.
Die Form der Schale 10 bzw. des Tellers 20 kann jeweils innerhalb weiter Bereiche variieren. Die eingebackenen längs und quer verlaufenden Rippen 11 verleihen Teller bzw. Schale bei Verwendung einer vergleichsweise geringen Waffelteigmenge eine hohe Formstabilität. Ebenso führt die Wellenform des Rands 12 der Schale 10 zu einer hohen Steifigkeit.The shape of the bowl 10 or the plate 20 can vary within wide ranges. The baked-in longitudinal and transverse ribs 11 give the plate or bowl a high degree of dimensional stability when a comparatively small amount of waffle batter is used. The wave shape of the edge 12 of the bowl 10 also leads to a high degree of rigidity.
Die Herstellung der erfindungsgemäßen Behälter erfolgt in einer handelsüblichen industriellen Waffelbackmaschine, z. B. in der Maschine XT 45 der Firma Steinhoff/Mühlheim. Die Waffelteigmischung gemäß der Erfindung kann beispielsweise die nachfolgend wiedergegebene Zusammensetzung aufweisen:The containers according to the invention are manufactured in a commercially available industrial waffle baking machine, e.g. in the XT 45 machine from Steinhoff/Mühlheim. The waffle dough mixture according to the invention can for example have the composition shown below:
-5--5-
Bei der obengenannten Curry-Gewürzmischung handelt es sich um eine im Handel erhältliche Gewürzmischung aus Koriander, Kurkuma, Cumin, Bockshornkleesaat, Fenchel, Chillies, Pfeffer, Nelken, Salz, Knoblauch. Statt dessen können auch andere Curry-Gewürzmischungen mit diesen oder ähnlichen Bestandteilen, wie z. B. den eingangs genannten, verwendet werden.The above-mentioned curry spice mix is a commercially available spice mix made from coriander, turmeric, cumin, fenugreek seeds, fennel, chillies, pepper, cloves, salt and garlic. Instead, other curry spice mixes with these or similar ingredients, such as those mentioned above, can also be used.
IQ Die für einen Ansatz erforderliche Teigmenge, beispeilsweise 36 kg, der oben wiedergegebenen Waffelteigmischung wird je nach Witterung mit kaltem oder warmem Wasser angerührt und dann in die aufgeheizten Formen einer Waffelbackmaschine gegeben. Die Maschine weist eine größere Anzahl solcher Backformen auf, in die der Waffelteig eingefüllt wird, die im Kreislauf auf einer Bahn bewegt werden. Nach dem Backvorgang durchlaufen die Waffelteigprodukte eine Presse, in der sie unter Druck in die jeweils gewünschte Form gepreßt werden, wobei die Verweilzeit in der Presse lediglich etwa ein bis zwei Sekunden beträgt. Die Verweildauer in der Waffelbackmaschine insgesamt (Backzeit) beträgt etwa eine Minute. Anstelle der in den Zeichnungen dargestellten Teller bzw. Schälchen ist erfindungsgemäß insbesondere die Herstellung von stabilen Tüten oder Schachteln aus einer Waffelteigmischung der vorgenannten Art vorgesehen. IQ The amount of dough required for one batch, for example 36 kg, of the waffle dough mixture given above is mixed with cold or warm water depending on the weather and then put into the heated molds of a waffle baking machine. The machine has a large number of such baking molds into which the waffle dough is poured, which are moved in a circuit on a track. After the baking process, the waffle dough products pass through a press in which they are pressed under pressure into the desired shape, the residence time in the press being only about one to two seconds. The total residence time in the waffle baking machine (baking time) is about one minute. Instead of the plates or bowls shown in the drawings, the invention provides in particular for the production of sturdy bags or boxes from a waffle dough mixture of the aforementioned type.
Claims (4)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4042255A DE4042255A1 (en) | 1990-12-31 | 1990-12-31 | Waffle dough mixt. in prodn. of edible food containers - uses waffle dough mixt. contg. flour, sugar fat, water and curry seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE9018139U1 true DE9018139U1 (en) | 1996-04-18 |
Family
ID=6421700
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE9018139U Expired - Lifetime DE9018139U1 (en) | 1990-12-31 | 1990-12-31 | Waffle batter mix |
| DE4042255A Ceased DE4042255A1 (en) | 1990-12-31 | 1990-12-31 | Waffle dough mixt. in prodn. of edible food containers - uses waffle dough mixt. contg. flour, sugar fat, water and curry seasoning |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE4042255A Ceased DE4042255A1 (en) | 1990-12-31 | 1990-12-31 | Waffle dough mixt. in prodn. of edible food containers - uses waffle dough mixt. contg. flour, sugar fat, water and curry seasoning |
Country Status (1)
| Country | Link |
|---|---|
| DE (2) | DE9018139U1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19646752C1 (en) * | 1996-11-01 | 1997-11-13 | Marion Thiele | Process and assembly to make one-trip plate or bowl |
Families Citing this family (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4205941A1 (en) * | 1992-02-27 | 1992-10-01 | Christel Becker | Honey pot for liq. or solid state honey - composed of material suitable for human consumption |
| DE9300938U1 (en) * | 1993-01-23 | 1993-03-25 | Fritz Jaspert KG Waffelfabrik, 4700 Hamm | Container for holding food |
| DE4432413A1 (en) * | 1994-08-31 | 1996-03-07 | Hubert Dworan | Biscuits with a chocolate, ice cream or jam filling |
| DE29503492U1 (en) | 1995-03-02 | 1995-06-08 | Pelka, Joachim, Dipl.-Ing. (FH), 90522 Oberasbach | Edible cutlery |
| DE19812438A1 (en) * | 1998-03-21 | 1999-09-30 | Barbara Bernhardt | Appetizer holder |
| RU2398380C1 (en) * | 2009-08-27 | 2010-09-10 | Анатолий Иванович Подлесный | Method of diabetic waffles production (versions) |
| RU2397654C1 (en) * | 2009-09-09 | 2010-08-27 | Олег Иванович Квасенков | Method for production of diabetic waffles (versions) |
| RU2398389C1 (en) * | 2009-09-09 | 2010-09-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2398381C1 (en) * | 2009-09-09 | 2010-09-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2397645C1 (en) * | 2009-09-16 | 2010-08-27 | Олег Иванович Квасенков | Method for production of diabetic waffles (versions) |
| RU2397658C1 (en) * | 2009-09-17 | 2010-08-27 | Олег Иванович Квасенков | Method for production of waffles (versions) |
| RU2398391C1 (en) * | 2009-09-21 | 2010-09-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2398384C1 (en) * | 2009-09-22 | 2010-09-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2398394C1 (en) * | 2009-09-22 | 2010-09-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2420980C1 (en) * | 2010-06-29 | 2011-06-20 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2417602C1 (en) * | 2010-07-02 | 2011-05-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2417600C1 (en) * | 2010-07-02 | 2011-05-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2417598C1 (en) * | 2010-07-02 | 2011-05-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2417599C1 (en) * | 2010-07-02 | 2011-05-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2417603C1 (en) * | 2010-07-02 | 2011-05-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2417605C1 (en) * | 2010-07-09 | 2011-05-10 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2418426C1 (en) * | 2010-07-22 | 2011-05-20 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2418431C1 (en) * | 2010-07-23 | 2011-05-20 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2426432C1 (en) * | 2010-07-23 | 2011-08-20 | Олег Иванович Квасенков | Method of diabetic waffles production (versions) |
| RU2436376C1 (en) * | 2010-09-10 | 2011-12-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2436384C1 (en) * | 2010-09-20 | 2011-12-20 | Олег Иванович Квасенков | Bakery product production method |
| GB2547891A (en) * | 2016-02-22 | 2017-09-06 | Ma Cuisine Originale Ltd | Improvements in or relating to handheld food products |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT380151B (en) * | 1982-09-16 | 1986-04-25 | Haas Franz Waffelmasch | METHOD FOR PRODUCING PRODUCTS LIKE HOLLOW BODY, CONTINUOUS HOLLOW BODY PARTS, OVER LEAF-SHAPED BRIDGES OR THE LIKE. CONTINUOUS HOLLOW BODY PARTS, CUP, PLATE, FLAT DISC, ROELLCHEN AND THE LIKE, FROM A BAKED PASTRY BAND, VZW. FROM A WAFFLE BAND, AND DEVICE THEREFOR |
| DE3639185A1 (en) * | 1986-10-25 | 1988-04-28 | Manfred Koerner | METHOD FOR PRODUCING A PACKAGING OF ORGANIC SUBSTANCES IN ANY FORM FOR THE INTRODUCTION OF FOODSTUFFS |
| DE3643199A1 (en) * | 1986-12-18 | 1988-06-30 | Werner Georg Munk | PACKAGING FOR FOOD AND ENJOYMENT AND METHOD FOR THEIR PRODUCTION |
| JPS63273433A (en) * | 1987-05-01 | 1988-11-10 | 伊藤 禎美 | Production of edible container |
| DE8813884U1 (en) * | 1988-11-05 | 1989-03-16 | Kabas, Karlheinz, 8900 Augsburg | Soup or stew cup |
| DE9011987U1 (en) * | 1990-08-21 | 1990-12-06 | Wilhelm Meyer zu Venne KG, 49179 Ostercappeln | Pressed cone-shaped cone made from dough |
-
1990
- 1990-12-31 DE DE9018139U patent/DE9018139U1/en not_active Expired - Lifetime
- 1990-12-31 DE DE4042255A patent/DE4042255A1/en not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19646752C1 (en) * | 1996-11-01 | 1997-11-13 | Marion Thiele | Process and assembly to make one-trip plate or bowl |
| US6153239A (en) * | 1996-11-01 | 2000-11-28 | Marion Thiele | Method for producing a single-use container and mold for practicing the method |
Also Published As
| Publication number | Publication date |
|---|---|
| DE4042255A1 (en) | 1992-07-02 |
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