EP0318527A1 - Decoration of confectionery products - Google Patents

Decoration of confectionery products

Info

Publication number
EP0318527A1
EP0318527A1 EP19880903332 EP88903332A EP0318527A1 EP 0318527 A1 EP0318527 A1 EP 0318527A1 EP 19880903332 EP19880903332 EP 19880903332 EP 88903332 A EP88903332 A EP 88903332A EP 0318527 A1 EP0318527 A1 EP 0318527A1
Authority
EP
European Patent Office
Prior art keywords
article
ink composition
icing
confectionery
sugar
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.)
Ceased
Application number
EP19880903332
Other languages
German (de)
French (fr)
Inventor
Stephen Van Praag
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
PRAAG STEPHEN VAN
Original Assignee
PRAAG STEPHEN VAN
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from GB878709908A external-priority patent/GB8709908D0/en
Application filed by PRAAG STEPHEN VAN filed Critical PRAAG STEPHEN VAN
Publication of EP0318527A1 publication Critical patent/EP0318527A1/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/28—Apparatus for decorating sweetmeats or confectionery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Abstract

Procèdé consistant à faire passer dans un pochoir une composition jouant le rôle d'encre pour faire en une seule ou plusieurs fois un dessin au pochoir sur l'article à décorer et à laisser la composition prendre. Cette composition contient un fondant de glaçage froid composé d'une part de sirop de glucose liquide, de 8 à 12 parts en poids de sucre glace, de 0,75 à 1,25 litre de blanc d'oeuf ou équivalents de blanc d'oeuf par livre de sucre glace, de proportions minimes d'eau et d'un agent solidifiant comestible et, le cas échéant, d'un ou de plusieurs colorants comestibles.Process consisting in passing a composition playing the role of ink through a stencil in order to make a stencil drawing on the article to be decorated in one or more times and to let the composition set. This composition contains a cold icing fondant composed of one part of liquid glucose syrup, 8 to 12 parts by weight of icing sugar, from 0.75 to 1.25 liter of egg white or white equivalents. egg per pound of icing sugar, minimal proportions of water and an edible solidifying agent and, where appropriate, one or more edible colors.

Description

Decoration of Confectionery Products
The present invention is concerned with the decoration of confectionery products by application of edible ink compositions thereto.
Various methods of printing on confectionery products are known; these generally involve a transfer printing process. Screen printing has also been proposed, for example in U.K. Patent Specification 1441446; however, this latter process involves the use of ink at relatively high temperature (such as about 35 to 45°C), which can have disadvantageous effects on the confectionery substrate.
According to the present invention, there is provided a method of decorating an article of confectionery, which comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps, in which the or each ink composition comprises a cold fondant icing comprising one part by weight of liquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent and, optionally, one or more edible colouring agents; and allowing said ink composition to set. The decoration applied may be in the form of a pictorial print and/or predetermined letters and/or numerals.
A plurality of inks of different colours are preferably applied to the article of confectionery in different areas so as to produce a pictorial print according to a predetermined design. In this case, the design is preferably produced on the screen by a photo-stencilling operation.
When an egg white equivalent is. used in the ink composition, it is typically in the form of powdered egg albumen, used together with warm water; known egg white substitutes may be employed as partial replacement thereof. The egg white functions as a binder for the ink composition.
The edible gelling agent used in the ink composition may be, for example, pectin, carrageenan, carboxymethyl cellulose (or a salt thereof), or a similar thickening agent. A preferred example of such an edible gelling agent is available commercially as "piping jelly" in the form of a viscous composition comprising sugar, liquid glucose, citric acid, carrageenan and sodium carboxymethyl cellulose.
The article of confectionery which is to be decorated according to the invention may be, for example, a chocolate bar, a boiled sweet product (such as a lollipop), a toffee bar or the like. An exemplary ink composition used in the method according to the invention was produced by thoroughly blending the following ingredients:
5 lb icing sugar
0.5 lb glucose syrup 0.75 lb hot water
2 heaped teaspoons "piping jelly" 4 teaspoons powdered egg albumen; and colouring agent as required.
The ink composition described had excellent storage stability and was still usable after being stored in open container for more than one week.

Claims

CLAIMS:
1. A method of decorating an article of confectionery, which comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps, in which the or each ink composition comprises a cold fondant icing comprising one part by weight of liquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent; and allowing said ink composition to set.
2. A method according to claim 1, in which said ink composition contains at least one colouring agent.
3. A method according to claim 1 or 2, in which a plurality of said compositions are applied to said article in different areas thereof so as to produce a pictorial print according to a predetermined design.
4. A method according to claim 3, in which said design is produced by a photo stencilling operation.
5. A method according to any of claims 1 to 4, in which said gelling agent comprises sugar, liquid glucose, citric acid, carrageenan and sodium carboxymethyl cellulose.
6. A method according to any of claims 1 to 5, in which said article of confectionery is a boiled sweet product.
7. A method according to claim 6, in which said boiled sweet product is a lollipop.
EP19880903332 1987-04-27 1988-04-27 Decoration of confectionery products Ceased EP0318527A1 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB8709908 1987-04-27
GB878709908A GB8709908D0 (en) 1987-04-27 1987-04-27 Decoration for confectionery products radio transmitters
GB8803699A GB2204223B (en) 1987-04-27 1988-02-17 Decoration of confectionery products
GB8803699 1988-02-17

Publications (1)

Publication Number Publication Date
EP0318527A1 true EP0318527A1 (en) 1989-06-07

Family

ID=26292178

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19880903332 Ceased EP0318527A1 (en) 1987-04-27 1988-04-27 Decoration of confectionery products

Country Status (3)

Country Link
EP (1) EP0318527A1 (en)
AU (1) AU1623288A (en)
WO (1) WO1988008254A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8919326D0 (en) * 1989-08-25 1989-10-11 Unilever Plc Bakers jellies
GB2260886B (en) * 1991-10-31 1996-01-31 Peter Dau A powder mixture
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
AU7601196A (en) 1995-11-01 1997-05-22 Wm. Wrigley Jr. Company Method and apparatus for printing on confectionery products
FR2779732B1 (en) * 1998-06-16 2000-08-11 Sonafi FOOD INK AND METHOD FOR LABELING FOODS USING SUCH AN INK
US6314876B1 (en) 1999-06-07 2001-11-13 Ackley Machine Corporation Method and apparatus for transporting and processing a plurality of articles, and shaped article having serially registered component images
CN104095137B (en) * 2014-06-26 2017-06-20 黄山学院 A kind of sugared skill sugared body and preparation method thereof
SE539609C2 (en) * 2016-02-19 2017-10-17 Eraey Ab Fast setting edible glue

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2353307A (en) * 1941-01-02 1944-07-11 Julian A Joffe Icing
US2607693A (en) * 1951-02-07 1952-08-19 Standard Brands Inc Icing composition and process of making
US2789911A (en) * 1954-06-07 1957-04-23 Midland Chemical Corp Icing compositions comprising carboxymethyl dextran and method of producing the same
US2914410A (en) * 1956-12-07 1959-11-24 Hercules Powder Co Ltd Stabilized icings and preparation
GB1144729A (en) * 1966-10-25 1969-03-05 John Francis Gaughan Improvements in and relating to icing mixtures for decoration of confectionery
US3699879A (en) * 1969-02-06 1972-10-24 Ulrich Ritzer Device for furnishing vital and costly food with ornaments and writing
GB1441446A (en) * 1973-09-05 1976-06-30 Cadbury Ltd Method of decorating confectionery
GB1501484A (en) * 1975-10-24 1978-02-15 Tate & Lyle Ltd Icing mixture
DE2908863A1 (en) * 1978-03-13 1979-09-27 Unilever Nv SPRAYING A LIQUID TO MAKE A PRESENTATION
US4560562A (en) * 1984-11-07 1985-12-24 Schroeder John E Marshmallow sheet and packaging arrangement

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8808254A1 *

Also Published As

Publication number Publication date
AU1623288A (en) 1988-12-02
WO1988008254A1 (en) 1988-11-03

Similar Documents

Publication Publication Date Title
CA2067595C (en) Use of hydrocolloids for formulating and processing of low fat water activity confectionery products and process
EP0009913B1 (en) Antacid composition, method of its manufacture and fondant mix comprising an antacid compound
JP2013034486A (en) Sugar-free confectionery comprising xylitol or erythritol with no cooling effect
PL204459B1 (en) Liquid composition containing maltitol, method of its manufacture and its application
RU2001132756A (en) FOOD COMPOSITION WITH HIGH CONTENT OF SOLIDS, METHOD FOR ITS PRODUCTION AND APPLICATION OF CARRAGENINES FOR GELING FOOD COMPOSITION
CN101610684B (en) Fast setting icing
CA2109168C (en) Caramel confections and processes for preparing and using
JPH01199543A (en) Beverage capsule and production thereof
US3687690A (en) Confection and method of making it
EP0318527A1 (en) Decoration of confectionery products
GB1441446A (en) Method of decorating confectionery
GB2204223A (en) Decoration of confectionery products
JP2002535976A (en) Cola-flavored spread for bread and method for producing the same
US3738843A (en) Preparation of cooked candies
US5242695A (en) Edible topping
CA2281770A1 (en) Food decoration
JPH01128748A (en) Soft candy containing center
US2142088A (en) Edible and method of making
US2928747A (en) Sugar composition containing a crystallizing agent and process for producing the same
US2129881A (en) Method of making a coating for ice cream bars
JPS605250B2 (en) pattern printing oil based confectionery
JP6462482B2 (en) Powder for edible paint composition and combination confectionery using the same
SU663365A1 (en) Ice cream glaze
JPH10191903A (en) Coating jelly and production thereof
JPS58175443A (en) Confectionary printed with latent pattern

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE FR IT LI LU NL SE

17P Request for examination filed

Effective date: 19890717

RBV Designated contracting states (corrected)

Designated state(s): AT BE CH DE FR IT LI LU NL

17Q First examination report despatched

Effective date: 19910624

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN REFUSED

18R Application refused

Effective date: 19911221