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
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/56—Products with edible or inedible supports, e.g. lollipops
  • A23G3/566—Products with edible or inedible supports, e.g. lollipops products with an edible support, e.g. a cornet
• • 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
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
  • A23G9/50—Products with edible or inedible supports, e.g. cornets
  • A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
• • 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
• • 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
  • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
  • A23P2020/253—Coating food items by printing onto them; Printing layers of food products

Definitions

• the present invention relates to a composition for edible paper and more particularly, to an edible paper which is easy to print, store and cut.
• Paper has many advantages for producing images and designs. Clear, sharp, colorful graphics are easy to print onto paper. Paper is easy to cut, store and handle. Furthermore, paper is thin and flat, which adds to its ability to be manipulated for the reproduction of images and designs. Unfortunately, currently available paper is largely inedible and is certainly not appealing to the sense of taste. Thus, the use of paper as a decoration for food is limited.
• US Patent No. 5,017,394 discloses an edible material which can be formed into thin, flat base shapes, However, these base shapes are not sufficiently sturdy to be handled without non-edible backing paper, so that the base shapes are difficult to print, handle and store. Indeed, a specially designed machine is disclosed for removing the non-edible paper from the base shapes. Thus, these base shapes still do not satisfy the need for a truly edible paper which can be handled and stored, without need for special facilities.
• an edible paper prepared from a mixture comprising the following components: (a) a starch selected from processed starch and non-processed starch; (b) a sweetening substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin; and (f) water, provided that said mixture may comprise additionally at least one of the following components, namely: a color, a flavor, an odor-imparting agent, corn syrup solids and an emulsifier.
• the present invention further provides a method for producing an edible paper, which includes the sequential steps: preparing a mixture comprising the following components: (a) a starch selected from processed starch and non-processed starch; (b) a sweetening substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin; and (f) water, provided that said mixture may comprise additionally at least one of the following components, namely: a color, a flavor, an odor-imparting agent, corn syrup solids and an emulsifier; spreading the resulting mixture to form an incipient paper layer; and drying the incipient paper layer to form the edible paper; provided that said preparing step may be carried out if desired by separately premixing the dry and wet ingredients to form a dry premix and a wet premix, respectively, and then combining said dry and wet premixes.
• a starch selected from processed starch and non-processed starch
• a sweetening substance
• the present Invention concerns edible paper which can be easily printed, cut and handled. Specifically, the present invention can be used to reproduce sharp, clear designs and images to use as decorations for food, without detracting from the edibility or the taste appeal of the food itself. Furthermore, the edible paper of the present invention is relatively stable, so that decorations can be prepared in advance of the actual time of serving of the decorated food.
• the edible paper of the present invention includes starch, a sweetening substance, polyhydric alcohol, gum, maltodextrin and water.
• sweetening substance means saccha dic such substances, and accordingly includes, but is not limited to, cane sugar, sugar syrups, maple syrup, caramel syrup and honey.
• An alternative sweetening substance is fructose.
• further ingredients selected from color, flavor, odor-imparting agent, instant dessert ("pudding") powder, or other (e.g. instant) artificial cream, and an emulsifier are also included.
• the dry and wet ingredients are first preferably mixed separately. These separate mixtures are then combined, the resulting mixture being spread out in a thin layer, and finally dried to form the edible paper.
• the thus-formed edible paper can be easily cut, handled, printed and stored until it is needed as a decoration.
• the edible paper of the present invention has the necessary stability for such manipulation.
• the edible paper dissolves substantially completely when placed in contact with moisture, albeit relatively slowly, forming a thick, artificial cream-like powdery liquid (essentially an emulsion).
• Such dissolution gives the edible paper a pleasing consistency and texture when eaten.
• the edible paper of the present invention is also relatively simple to make and use, as described below.
• the starch includes both processed and non-processed starch.
• the processed starch can include, but is not limited to, pre-gelatinized corn starch or potato starch, or a combination thereof.
• the non-processed starch can include, but is not limited to, corn flour.
• the polyhydric alcohol can be glycerin, for example, although any water soluble and edible polyhydric alcohol, which is preferably also hygroscopic, can be used. The polyhydric alcohol should give the resultant mixture a rubbery consistency and should reduce the effect of exogenous water on the edible paper of the present invention.
• the gum is an essential ingredient which confers flexibility on the edible paper product and can include, but is not limited to, xanthan, and gum arabic, or a combination thereof.
• CMC see Merck Index 10th edn., #1812 may be used optionally, together with the gum.
• non-processed starch preferably corn flour, from about 12.0% to about 25.0%
• processed starch preferably pregelatinized starch, from about 4.0% to about 8.0%
• sweetening substance preferably powdered cane sugar, from about 10.0% to about 17.0%
• gum preferably xanthan, from about 0.5% to about 3.0%
• polyhydric alcohol preferably glycerin, from about 5.0% to about 10.0%
• maltodextrin from about 5.0% to about 15.0%.
• non-processed starch preferably corn flour, from about 12.5% to about 24.0%
• processed starch preferably pregelatinized starch, from about 5.0% to about 6.5%
• sweetening substance preferably powdered cane sugar, from about 12.0% to about 15.0%
• gum preferably xanthan, from about 0.5% to about 1.0%, although if CMC and xanthan are used in combination, the range for the combination is from about 0.5% to about 10%
• polyhydric alcohol preferably glycerin, from about 7.0% to about 8.5%
• maltodextrin from about 7.0% to about 10.0%.
• xanthan may be present within the range of about 0.5% to about 6.5%.
• an emulsifier is included.
• the emulsifier can be polysorbate 80, for example, although any emulsifier can be used which gives the mixture a constant fluid quality, so that the individual ingredients do not separate.
• the preferred range of proportions, given as percent weight per volume, of emulsifier, preferably polysorbate 80, is from about 0.4% to about 1.0%.
• one or more ingredients selected from color, flavor, odor-imparting agent, instant dessert ("pudding") powder or other (e.g. instant) artificial cream, corn syrup solids and one or more preservatives are included.
• the flavor can be vanilla, for example.
• Corn syrup solids are used (optionally) in combination with maltodextrin, as a hygroscopic material.
• the preservative can include, but is not limited to, sodium benzoate or citric acid, or a combination thereof.
• the color can include, but is not limited to, titanium dioxide, brilliant blue, tartrazine and combinations thereof. Both the choice of color and preservative, and the concentration, should be compatible with food safety requirements.
• color which can be used for either the design or image itself, or the background color of the paper, or both, is that sharp, clear, colorful images and designs can be reproduced directly onto the paper itself.
• the other preferred ingredients are included for visual or taste appeal, so as to enhance the aesthetic content of the edible paper.
• the preferred range of concentrations of these preferred ingredients is as follows: flavor, preferably vanilla, from about 0.5% to about 1.0%; artificial cream powder, from about 0.0% to about 15.0%, e.g. up to about 12.0%; preservative, preferably a mixture of sodium benzoate and citric acid, from about 0.0% to about 0.1 % for the former and about 0.2% for the latter; color, from about 0.0% to about 0.03%.
• flavor preferably vanilla
• artificial cream powder from about 0.0% to about 15.0%, e.g. up to about 12.0%
• preservative preferably a mixture of sodium benzoate and citric acid, from about 0.0% to about 0.1 % for the former and about 0.2% for the latter
• color from about 0.0% to about 0.03%.
• the corn syrup solids are preferably used in combination with maltodextrin, so that the proportion of the combination is preferably in a range of from about 7.0% to about 10.0% weight per volume.
• Suitable non-limiting maltodextrins are, e.g., manufactured by Cerestar, France having dextrose equivalent 18, and "Maltrin M180" (dextrose equivalent 17.4) manufactured by Grain Processing Corporation, U.S.A.
• corn syrup solids may completely replace the maltodextrin. It should be noted that the relative proportions of a preservative or preservatives and a color or colors should be in accordance with good manufacturing practice and food safety requirements.
• EXAMPLE 1 The following ingredients, when mixed together according to the procedure desc ⁇ bed above and as in further detail below, can be used to form the edible paper of the present invention.
• This Example illustrates the method of preparation of the edible paper according to an embodiment of the invention, using the formulation of Example 1.
• the final mixture was then spread over a flat surface, such as a sheet of nylon or of waterproof paper, until the desired thickness was obtained.
• a flat surface such as a sheet of nylon or of waterproof paper
• the spread-out mixture was dried, preferably at about room temperature for a time period in a range of from about 20 hours to about 24 hours, until the mixture had substantially dried.
• the dried paper product was peeled away from the flat surface, cut and handled as described above.
• the drying stage can be alternatively be carried out in an oven at up to, e.g., 80°C, when it requires only about 0.5 hour.
• This Example illustrates use of the edible paper of the invention.
• a colorful design was printed on the paper product prepared in Example 2 above using a standard ink jet paper printer with a cartridge containing edible ink.
• the paper was placed on a foodstuff, either the frosting of a cake, or an artificial cream powdery instant dessert ("pudding"). In each case, the stability of the design was observed.
• the design When the edible paper was placed substantially on top of the frosting of a cake, the design was visible for about two days, thus enabling the decoration to be made and placed on the cake in advance of serving. Even when the edible paper was placed substantially on top of a artificial cream powdery instant dessert ("pudding"), the design was still visible for at least three hours.
• the edible paper melted substantially more quickly when placed on a surface with higher moisture content, such as the instant dessert, since the excess moisture causes the ingredients of the paper to dissolve more quickly.
• the lower the amount of moisture present on a surface the longer the stability of the edible paper when placed on that surface.
• the stability of the present edible paper gives it a number of advantages for handling, printing and storage.
• the edible paper of the invention is substantially stable until it comes into contact with water.
• it is preferably stored under substantially moisture-free conditions, for greater stability, and most preferably under refrigeration, for a longer life.
• the edible paper comes into contact with water, it melts completely and achieves an artificial cream-like powdery consistency as it melts.
• the melting process is relatively slow, permitting the position of the paper on the surface of the food to be adjusted if necessary.
• the edible paper of the present invention is sufficiently moisture stable to be easily handled and used for decorating foodstuffs, even when these are relatively moist.
• the edible paper can be cut, printed and handled in a substantially similar manner to regular, non-edible paper.
• the edible paper does not require special expertise or equipment in order to produce attractive designs and images for decorations.
• the edible paper of the present invention could easily be used in the kitchen of the average private home.
• the base shapes of U.S. Patent No. 5,017,394 (which are made from compositions bearing a superficial resemblance to those used in the present invention, but which contain additionally ingredients absent from the present compositions, specifically cake flour and/or cake shortening) are not claimed therein to have paper-like characteristics, and in fact are not sufficiently sturdy to be handled without use of a non-edible backing paper.
• the edible paper of the present invention overcomes the deficiencies of this prior art substance, which, as noted, requires a special machine and expertise for manipulation.
• the edible paper preferably includes a flavor or flavors, an odor-imparting agent or odor-imparting agents, and possibly "pudding" mix and/or other (e.g. instant) artificial cream (e.g. as a powder)
• the edible paper also has taste appeal, in addition to its visual appeal.
• the edible paper of the present invention can also enhance the taste of foodstuffs, and not just their visual appeal.
• all of the ingredients described herein are substantially safe and appropriate for foodstuffs.
• the edible paper eventually, albeit slowly, dissolves when placed on a moist surface; when consumed, this property of the paper gives it a pleasing texture and consistency, similar to that of artificial cream powdery instant dessert ("pudding").
• the edible paper is both sufficiently stable to be used as a decoration, yet has an appealing consistency when eaten.
• the surface of the food to be decorated does not need to be substantially horizontal or flat.
• the edible paper could be placed upon a food sculpture, or on a substantially vertical side of a cake.
• the edible paper is versatile and is not restricted for use only with substantially level, horizontal surfaces.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Grain Derivatives (AREA)
• General Preparation And Processing Of Foods (AREA)
• Jellies, Jams, And Syrups (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)
• Confectionery (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

Applications Claiming Priority (3)

Publications (2)

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ID=11069807

Family Applications (1)

Country Status (5)

Cited By (1)

Families Citing this family (7)

Citations (1)

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• 1997
  • 1997-02-16 IL IL12022697A patent/IL120226A/xx not_active IP Right Cessation
• 1998
  • 1998-02-16 CA CA002281770A patent/CA2281770A1/en not_active Abandoned
  • 1998-02-16 WO PCT/IL1998/000078 patent/WO1998035568A2/en not_active Application Discontinuation
  • 1998-02-16 EP EP98903283A patent/EP1021094A4/de not_active Withdrawn
  • 1998-02-16 AU AU60054/98A patent/AU6005498A/en not_active Abandoned

Patent Citations (1)

Non-Patent Citations (1)

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