Meat waffle

Abstract

A waffle comprising or consisting of (a) ≥ 40 wt% meat, b) 0.1–5 wt% starch and c) 5–45 wt% water.

Description

[0001] DF World of Spices AG Dieter-Fuchs-Straße 10 49201 Dissen Germany

[0002] meat waffle

[0003] The present application relates to a waffle comprising or consisting of > 40 wt.% meat, 0.1 - 5 wt.% starch and 5 - 45 wt.% water, the use of starch and water to improve the consistency and / or juiciness in the production of a waffle with a meat content of >40 wt.% meat, and a method for producing a waffle according to the invention.

[0004] The food industry has a constant demand for new products and semi-finished goods. Waffles are a widely used baked good, typically made with flour, especially wheat flour. While many sweet waffles are available, there are also numerous recipes and products on the market for savory waffles. Waffles containing meat are also common.

[0005] Some of these products already contain meat in the batter, with the meat being largely homogeneously distributed and baked together with the batter. However, where particularly high proportions of meat are used, it is usually as a filling between two (flour-based) waffles. An example of this is the German utility model DE 200 04 423 U1. In contrast, waffles where meat is the component with the largest weight fraction within the waffle itself are virtually unavailable. While there have been attempts to prepare minced meat directly in the waffle iron, these applications are not industrially viable and also lead to results that could be significantly improved.

[0006] Against this background, the object of the present invention was to provide a waffle that, on the one hand, contains a high proportion of meat, and on the other hand, results in an improved consistency and / or juiciness for the end consumer compared to the prior art. Furthermore, it was preferred to achieve improved industrial manufacturability, an improved mouthfeel for the consumer, and / or good freeze-thaw stability. A balanced flavor development in combination with other components was also a preferred objective.

[0007] Furthermore, it was desirable to be able to do without allergenic components such as cereal flour, especially gluten, and / or egg, whereby at least it should be achieved that these components are only present in very small proportions in the final product.

[0008] This task is solved by a waffle comprising or consisting of a) > 40 wt. % meat, b) 0.1 - 5 wt. % starch and c) 5 - 45 wt. % water.

[0009] A waffle, as defined in this text, is a product baked from a pourable batter, which is decorated on one or both sides with a geometric pattern by means of (solidified) batter ridges. These batter ridges protrude from the main plane of the respective side of the product. Preferably, these ridges form at least a partial pattern in the form of rectangular, diamond-shaped, square, or hexagonal honeycomb-like indentations.

[0010] "Fluid" in the context of the following text means that the dough can move uniformly and continuously under the influence of gravity without clumping or becoming sticky. Preferably, "fluid" means that the dough has a viscosity of < 15,000 mPa s, more preferably < 14,000 mPa s, and more preferably < 13,000 mPa s, determined, if in doubt, using a Brookfield viscometer (rotational rheometer). A waffle as defined in the present invention need not be made from a flour-based dough. Typical known waffle shapes include, for example, Brussels waffles or heart-shaped waffles. It is also preferred that the waffles as defined in the present text are baked using a device that has three-dimensionally structured baking surfaces (preferably on both sides), so that the characteristic pattern of the waffle is created during baking.

[0011] For the purposes of this text, "meat" refers to the soft tissues of animals. This includes, in particular, muscle tissue with fat and connective tissue, as well as cartilage, tendons, and, where applicable, internal organs. Other components of "meat" as defined in the present invention are those parts of the animal body that are commonly used in the meat processing industry; for example, poultry skin. Preferably, the term "meat" refers to parts of mammals and birds, but it is also possible that meat is obtained from reptiles, fish, crustaceans, mussels, snails, and other mollusks. Preferably, "meat" as defined in the present invention comes from pigs, cattle, sheep, or poultry, specifically chickens, turkeys, ostriches, ducks, or geese.

[0012] Surprisingly, it has been found that adding water and starch to (minced) meat improves the baked waffle product in a variety of properties.

[0013] Firstly, the visual appearance is noteworthy, but at the same time, improved handling is already noticeable in the dough structure. Furthermore, particularly good freeze-thaw stability can be observed, and the minimal moisture loss during heating results in a waffle product with a high meat content that is perceived as exceptionally moist and pleasantly textured after baking.

[0014] In case of doubt, an improvement in individual sensory and / or optical characteristics is determined by means of a panel test, as described in measurement example 1.

[0015] When starch is mentioned in this text, it is understood that this starch is at least substantially free of other components, such as those contained in flour. Preferably, the meat content in the waffle according to the invention is < 80 wt.%, more preferably < 75 wt.%, and particularly preferably < 70 wt.%. A preferred minimum meat content in the waffle according to the invention is > 45 wt.%, and more preferably > 50 wt.%.

[0016] Unless otherwise stated, all weight percentages in this text refer to the total weight of the product. If the weight refers to the (unbaked) dough, it goes without saying that the unheated dough should be used as the reference point.

[0017] The preferred starch content in the waffles according to the invention is 0.11 to 3 wt.%, more preferably 0.2 to 2 wt.% starch.

[0018] The preferred amount of water in the product according to the invention is 6 to 40 wt.%, more preferably 7 to 30 wt.%, and particularly preferably 8 to 20 wt.%. It should be noted that, in accordance with the invention, it is preferred that water be added to the batter to be baked.

[0019] In their own experiments, the inventors discovered that adding starch and water allows for a wide variety of applications and flavor enhancements. According to the invention, it is preferred that the waffles contain, in addition to the aforementioned ingredients, spices and salt, with spices preferably selected from the group consisting of chili, pepper, paprika, garlic, onion, coriander, turmeric, fenugreek seeds, lovage root, and cumin. Preferred versions also contain sugar, but the sugar content is less than 5% by weight, preferably less than 1% by weight.

[0020] It is further preferred if, in addition to the above-mentioned ingredients, other flavor components such as vegetables, in particular selected from the group consisting of tomatoes, onions, red bell peppers, green bell peppers, yellow bell peppers, olives, potatoes, carrots, parsnips, broccoli, cauliflower, and pumpkin, are used.

[0021] However, it is preferred in the context of the present invention that meat, as defined above, is a component, i.e., the component with the highest weight percentage in the product according to the invention. It is even preferred that meat constitutes more than 50% by weight of the product according to the invention. It is also preferred that the ingredients of the waffle are homogeneously distributed throughout the product. This does not preclude the possibility that individual pieces of ingredients, such as vegetable components, may be recognizable; however, these pieces of ingredients are again evenly distributed throughout the product according to the invention.

[0022] A major advantage of the present invention is that, as a preferred variant, it can be designed in such a way as to avoid a large number of allergens. While, for example, conventional waffle products always contain flour and eggs, it is possible to keep these ingredients to a minimum or even to omit them entirely.

[0023] Accordingly, a waffle according to the invention is preferred comprising < 5 wt.% whole egg and / or egg components, wherein the waffle is preferably free of whole egg and egg components.

[0024] Equally preferred is a waffle according to the invention comprising < 5 wt.%, preferably < 1 wt.%, further preferably < 0.5 wt.% flour from cereals.

[0025] It is surprising that particularly through the addition of starch, very good product qualities can be achieved, and the usual binding agents such as egg and flour can be largely or completely dispensed with.

[0026] This means, for example, that a low-carbohydrate or carbohydrate-free product can also be produced as a waffle according to the invention.

[0027] A waffle according to the invention is preferably one comprising < 1 wt.%, preferably < 0.5 wt.%, proteins from cereals and / or other sources.

[0028] Other sources of flour besides grain include nut or seed flours, in particular selected from the group consisting of almond flour, hazelnut flour, coconut flour, sunflower seed flour, pumpkin seed flour, sesame flour, flaxseed flour, hemp flour, and chia seed flour; and flours made from legumes, in particular selected from the group consisting of chickpea flour, lentil flour, pea flour, soy flour, and lupin flour. Further sources of flour include root or tuber flours, in particular selected from the group consisting of cassava flour, arrowroot flour, sweet potato flour, and yam flour; and fruit and vegetable flours, in particular selected from the group consisting of banana flour, apple flour, carrot flour, beetroot flour, and pumpkin flour. Other sources of flour besides grain include so-called pseudocereal flours, in particular selected from the group consisting of buckwheat flour, quinoa flour, amaranth flour, and teff flour.Cereal flours are preferably selected from the group consisting of wheat flour, rye flour, spelt flour, barley flour, oat flour, corn flour, millet flour, rice flour, with gluten-containing flours being less preferred in case of doubt.

[0029] While the use of starch as described above is advantageous, it is possible to largely or preferably completely avoid cereal proteins.

[0030] Accordingly, a waffle according to the invention is particularly preferred, wherein the waffle is gluten-free.

[0031] In their own experiments, the inventors were able to determine that various starches can be used for the product according to the invention. Preferably, the starch to be used according to the invention is selected from the group consisting of potato starch and corn starch, with corn starch being particularly preferred.

[0032] Preferably, the waffle according to the invention contains a vegetable component, in particular from the vegetables described above as preferred, in a weight percentage of 5 to 38 wt.%, preferably 10 to 35 wt.% and further preferably 15 to 30 wt.%.

[0033] In this process, the expert will adjust the quantities according to the vegetables used so that a product with good product properties is created as a waffle according to the invention.

[0034] A waffle according to the invention is preferred, wherein the meat has been pre-minced to a size of 0.01 - 8 mm, preferably 0.5 - 5 mm, preferably by means of mincing or chopping.

[0035] It has been found that this size of comminution is particularly well suited for the product according to the invention. The size is determined as described in measurement example 2.

[0036] A waffle according to the invention is preferred, wherein the thickness of the waffle including the ridges forming the waffle pattern is > 1 cm, preferably > 1.2 cm, more preferably > 1.5 cm.

[0037] It is preferred that the meat is minced using a meat grinder or a cutter. The waffle according to the invention preferably comprises a stabilizer, more preferably in a proportion of 0.01–0.6 wt.%, and more preferably in a proportion of 0.02–0.3 wt.%.

[0038] Suitable stabilizers within the meaning of the present invention are in particular citrates and phosphates, especially the stabilizers E450 and E451.

[0039] According to the invention, it may be preferred that the invention includes a waffle as a semi-finished product with the components of the waffle according to the invention and a proportion of water that is 8 to 30 wt.%.

[0040] A semi-finished product within the meaning of the present invention is a product that still requires further processing beyond mere heating to become the final product. In other words, if the waffle according to the invention is a semi-finished product, a further baking step (final baking) is still necessary to produce the desired final product.

[0041] The advantage of designing the waffle according to the invention as a semi-finished product is that the final product can thus be completed just before serving.

[0042] In principle, the waffle according to the invention can be deep-frozen as a finished or semi-finished product, preferably by flash freezing, and then offered as a frozen product. In this case, it is possible, though not absolutely necessary, to thaw the product before finishing (in the case of the semi-finished product) or before heating. This shortens the heating process and is also gentler on the product. A waffle according to the invention, as a frozen product, can be finished or heated without thawing or after thawing in a pan, oven, deep fryer, air fryer, grill, toaster, or other suitable appliance. It can then be eaten directly or served with a dip or sauce. Suitable options include, for example, sour cream, salsa, or fruit.

[0043] It is also possible to provide the waffle according to the invention as a chilled (not frozen) product. In this case, the product can be heated directly in a pan, oven, deep fryer, air fryer, grill, toaster, or other suitable appliance. If the waffle according to the invention is already a ready-made product, it can, of course, be consumed directly without further heating.

[0044] The advantage is that sauces, dips and compotes applied to the waffle surface (honeycomb structure) adhere better.

[0045] The honeycomb structure also means that (final) baking is gentler and / or faster due to the larger surface area resulting from the honeycomb structure, which, in addition to the attractive pattern, also leads to improved product properties in terms of taste and mouthfeel.

[0046] The waffle according to the invention can also be used in system catering and foodservice: On the one hand, due to its texture, it is suitable to act as a bun substitute, so that, for example, a patty is filled between two waffles according to the invention or another filling is added.

[0047] Since the waffle according to the invention has a high meat content, it is also exceptionally suitable as a patty substitute. It can also be offered as a snack, either hot or cold, with or without a dipping sauce, as finger food, a to-go snack at events, in cafeterias, canteens, or as a complete meal. Heating or baking can be carried out in any suitable appliance, including those suitable for commercial kitchens.

[0048] If the waffle according to the invention is offered as a finished product, it is also possible to deliver it already topped with a dip, and it is even possible to design the dip (or other flavoring layers) in such a way that it adheres firmly to the waffle, particularly within the honeycomb structure. It is also conceivable to refine the waffle with cheese. This can be done by applying cheese on top or by incorporating it into the waffle batter.

[0049] According to the invention, it is preferably the case that the waffle according to the invention contains added fats and / or oils, preferably in a proportion of 3 to 20% by weight, more preferably 5 to 15% by weight. It is also preferred according to the invention to use partially hydrogenated fats or oils to improve the mouthfeel of the waffle and the flowability of the waffle batter. The oils or fats also serve to improve the flavor. In some cases, it is preferred to produce the waffle according to the invention in a manner that can be labelled as halal, kosher, and / or free from genetic engineering by using suitable ingredients, in particular the approved meat.

[0050] Part of the invention also includes the use of starch and water to improve the consistency and / or juiciness in the production of a waffle with a meat content of > 40% by weight.

[0051] In the use according to the invention, it is preferred that the waffle to be produced is a preferred waffle according to the invention as described above.

[0052] In cases of doubt, the improvement in properties through the use according to the invention is determined by a panel test, as described in measurement example 1. For this purpose, corresponding waffle products with and without the components claimed for use are compared.

[0053] The use according to the invention also leads to an improvement in the sensory profile, as can be seen, for example, in Figure 3.

[0054] In the use according to the invention, it is necessary that water (and also starch) is added to the meat when forming the "dough" for the waffle.

[0055] Part of the invention also includes a method for producing a waffle according to the invention, comprising the steps: a) providing minced meat, b) providing water, c) providing starch, d) optionally providing further ingredients, e) mixing the provided ingredients to form a flowable dough and f) baking the dough so that a waffle is produced.

[0056] The inventive method always includes the addition of water and starch, the starch preferably being used in the preferred variants and quantities described above. The same applies to the preferred variants of the meat to be used. The other components, as provided in step d), are also preferably those described above as preferred.

[0057] In step e), the ingredients are mixed to form a pourable dough, ensuring a homogeneous consistency. Homogeneous in this sense—as described above—does not mean that no individual components are visible, but rather that any such pieces are evenly distributed throughout the dough. This results in a correspondingly homogeneous appearance for the waffle.

[0058] A preferred method according to the invention is one in which the dough has a pH value of 6.0 to 6.9.

[0059] At this pH value, the provided meat has a particularly suitable swelling capacity; preferably, this pH value can also be achieved with a stabilizer, especially with one of the preferred stabilizers mentioned above.

[0060] The invention is described in more detail below using examples and figures.

[0061] Figure 1 shows the result of a panel test to assess the consistency of a waffle according to the invention.

[0062] Figure 2 shows the result of the assessment of the moistness of a waffle according to the invention.

[0063] Figure 3 shows a spider diagram of the sensory profile of a waffle according to the invention.

[0064] Examples

[0065] Measurement example 1 - Panel test

[0066] To determine sensory and, if applicable, optical properties, a panel of at least 12 sensory-trained test subjects is assembled. This test panel is questioned about the property to be tested, naturally in a blind test in the case of comparative surveys.

[0067] The results are presented as an "overall liking" on an 8-point scale, with important aromas being entered on a JAR (Just About Right) scale. If a complete sensory profile is required, it is created using a spider diagram.

[0068] Measurement example 2 - Determination of the comminution size of the meat used

[0069] The value for the mincing size of the meat used corresponds to the throughput size of the perforated disc of the meat grinder used, provided a cutter is used that corresponds to the perforated disc of a meat grinder that would achieve a comparable result.

[0070] In case of doubt, the size of the mincing of the meat used is determined as follows:

[0071] A comparison sample of meat with as identical a composition as possible is ground using the "KOLBE LW 82-78" meat grinder with various perforated discs. If necessary, perforated discs with 0.1 mm spacing should be provided for the different throughput sizes (hole sizes). The grinding fraction whose size distribution most closely matches that of the sample being measured determines the pre-grinding size. Naturally, the smallest throughput size of the perforated discs used is always the one applied for each pass, as a professional will, if necessary, use several perforated discs in succession to make the process practical.

[0072] The expert will adapt the measurement to the given initial situation, such as the baking state of the sample being examined. Example of implementation.

[0073] 1. Dough preparation - starting materials

[0074] 560,000 kg chicken thighs with skin (3mm intentional)

[0075] 140,000 kg of water

[0076] 100,000 kg red bell peppers 6x6 mm

[0077] 100,000 kg green bell peppers 6x6 mm

[0078] 100,000 onions 6x6 mm

[0079] 1,000,000 kg

[0080] Spices and ingredients:

[0081] 100,000 ka marinade

[0082] 1,100.00 kg total mass

[0083] Marinade ingredients: approx. 65% rapeseed oil, approx. 10% spices (chili, pepper, paprika, garlic, onion, coriander, turmeric, fenugreek seeds, lovage root, cumin), approx. 10% salt, approx. 7% sugar, approx. 3% tomato powder, approx. 3% fully hydrogenated rapeseed oil, < 2% smoked salt (salt, smoke), 1.9% stabilizer (E450, E451), 1.9% cornstarch, < 2% spice extract (paprika)

[0084] The poultry meat was minced to a 3 mm particle size. The "KOLBE Ladenwolf LW 82-78" mincer was used for this purpose, with the mincer set consisting of a pre-cutter, a blade, a 13 mm perforated disc, a blade, a 3 mm perforated disc and an insert ring.

[0085] Subsequently, all the ingredients of the starting material were mixed into a homogeneous dough. The pH value of the dough was 6.6 at 4°C.

[0086] 2. Production of the waffle according to the invention

[0087] 120 g of the prepared dough were baked in the DOMO-DM9219W waffle iron.

[0088] This produces waffles of the "Brussels waffle" type. The waffle iron was set to:

[0089] Model: Liege

[0090] Level: 5

[0091] Duration: 3.5 minutes

[0092] The result of baking the waffle according to the invention was subsequently used in the panel taste test after it had been cooled, frozen, thawed, and reheated. Industrially, it is of course possible to shape, pre-bake, steam-cook, pre-cook, or fully cook the waffles according to the invention using a frying line or a roasting line. Cooking losses are typically around 40%.

[0093] It is also possible to flash-freeze the waffles according to the invention, e.g. as they were made in the present example, or to package them fresh.

[0094] However, the waffle produced in Example 1 could also be tasted directly.

[0095] Example 2 - Tasting

[0096] A panel of 13 sensory-experienced test subjects tasted the waffles produced according to the invention in embodiment 1.

[0097] The overall product evaluation resulted in an average score of 6.8 out of 8 points from the test subjects' evaluation.

[0098] 12 out of 13 test subjects rated the seasoning as "just right" on the JAR scale, only one person as "too strong".

[0099] The meat flavor was also rated as "just right" by 12 people, and as "too weak" by only one person.

[0100] The vegetable flavor was also rated as "just right" by 12 people and as "too strong" by only one person. The results of the consistency assessment can be found in Figure 1. Here, too, it is evident that the vast majority of test subjects rated the consistency as "just right".

[0101] The results regarding moistness are similar; see Figure 2. Ten of the test subjects described the waffle according to the invention as "just right," while only three described it as "too moist."

[0102] The sensory profile resulting from the panel test is shown in Figure 3. It reveals that the flavor profile is dominated by vegetables, meat intensity, and umami. This is highly desirable for a "meat waffle" with a vegetable component. Salt and broth were also prominent, while less desirable characteristics such as bitterness, acidity, sweetness, and spiciness were less pronounced.

[0103] Overall, this results in the desired sensory profile for a meat waffle.

[0104] In general, it has been shown that the use of the waffles according to the invention leads in particular to a good combination of the profile notes meat intensity and umami, without overpowering other product notes such as the vegetable note.

[0105] Example 3 - Visual Assessment

[0106] The baked waffle from embodiment 1 was rated as visually appealing by the test panel. The evaluation went so far as to conclude that the product had consistently good market potential; thus, the waffle according to embodiment 1 was already considered to be in a marketable form from both a visual and a taste perspective.

Claims

Patent claims:

1. Waffle comprising or consisting of a) > 40 wt.% meat, b) 0.1 - 5 wt.% starch and c) 5 - 45 wt.% water 2. Waffle according to claim 1, comprising < 0.5 wt.% whole egg or egg components, wherein the waffle is preferably free of whole egg and egg components.

3. Waffle according to claim 1 or 2, comprising < 5 wt.%, preferably < 1 wt.%, further preferably < 0.5 wt.% flour from cereals and / or other sources.

4. Waffle according to any of the preceding claims, comprising < 1 wt.%, preferably < 0.5 wt.%, proteins from cereals.

5. Waffle according to any of the preceding claims, wherein the waffle is gluten-free.

6. Waffle according to one of the preceding claims, wherein the meat has been pre-minced to a size of 0.01 - 8 mm, preferably 0.5 - 5 mm, preferably by means of mincing or chopping.

7. Waffle according to one of the preceding claims, wherein the waffle has a thickness including the ridges forming the waffle pattern of > 1 cm, preferably > 1.2 cm.

8. Waffle according to one of the preceding claims, comprising a stabilizer preferably in a proportion of 0.01 - 0.6 wt.%, further preferably in a proportion of 0.02 - 0.3 wt.%.

9. Waffle according to one of the preceding claims, wherein the waffle is a semi-finished product and the proportion of water is 8 - 30 wt.%.

10. Use of starch and water to improve consistency and / or juiciness when producing a waffle with a meat content of > 40% by weight.

11. Method for producing a waffle according to any one of claims 1 to 9, comprising the steps: a) providing minced meat, b) providing water, c) providing starch, d) optionally providing further ingredients, e) mixing the provided ingredients to form a flowable batter and f) baking the batter to produce a waffle.

12. Method according to claim 11, wherein the dough has a pH value of 6.0 - 6.9.

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