| 摘要 |
A method of manufacturing waffle cones is provided to prevent moisture from penetrating into the waffle due to the elapse of time, preserve contents for a predetermined time and distribute food such as spaghetti or pasta, which oozes water after manufacture, after packaging. A lump of gelatin is soaked in water of 10 to 15deg.C for 10 to 15min, steamed at 80 to 85deg.C in a steam-jacketed kettle, coated onto a spread waffle when the water temperature in the steam-jacketed kettle falls below the temperature between 35 and 45deg.C and stored at 5 to 10deg.C to solidify the gelatin. Then, a second waffle(12) is formed into a container shape to cause one side of the waffle which is coated with gelatin to form the internal surface, thus receiving any one of from spaghetti to pasta. The formed second waffle is of a cone shape, opened at the top and closed at the bottom and has a wrinkled shape on the side. |
