초록 ▼

A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated platens at a certain temperature

A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated platens at a certain temperature for a given time in such manner that the starch of the batter is changed to a

대표청구항 ▼

A method for providing a supply of intermediate products which subsequently can be toasted on-site to provide crisp edible vessels, comprising: (a) providing a batter mixed from the following ingredients: ________________________________ - Ingredient Parts by Weight ________________________________

A method for providing a supply of intermediate products which subsequently can be toasted on-site to provide crisp edible vessels, comprising: (a) providing a batter mixed from the following ingredients: ________________________________ - Ingredient Parts by Weight ________________________________ wheat flour 80-120 sugar 30-60 oil or fat 10-30 egg 10-30 glycerin mono-fatty acid ester 0.5-2 powdered milk 3-5 salt 0.5 coloring and flavoring agents small amount water 80-120 ________________________________ (b) inserting quanta of the batter between upper and lower platens heated to 120°-180°C. so that each quantum is contacted on opposite faces by respective upper and lower platens; (c) while maintaining the batter at 110°-150°C. by heat transfer thereto from the platens partially baking the quanta of batter to produce disk-like intermediate products having a moisture content in the range of more than 7 percent to 20 percent by weight; and (d) cooling, stacking and packaging into packages of at least ten, said intermediate products.