FR2648017A1 - Decorative food-grade ink and method for implementing it - Google Patents

Decorative food-grade ink and method for implementing it Download PDF

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Publication number
FR2648017A1
FR2648017A1 FR8907655A FR8907655A FR2648017A1 FR 2648017 A1 FR2648017 A1 FR 2648017A1 FR 8907655 A FR8907655 A FR 8907655A FR 8907655 A FR8907655 A FR 8907655A FR 2648017 A1 FR2648017 A1 FR 2648017A1
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France
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weight
parts
liquid phase
solid phase
food
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Pending
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FR8907655A
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French (fr)
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Individual
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Individual
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Priority to FR8907655A priority Critical patent/FR2648017A1/en
Publication of FR2648017A1 publication Critical patent/FR2648017A1/en
Pending legal-status Critical Current

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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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • 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
    • 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
    • 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
    • A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to a food-grade ink for decorative use, in particular for patisserie (pastries), bakery, and icing, as well as to a method for implementing it. The food-grade ink according to the invention is characterised in that it consists of a solid phase and of a liquid phase which are mixed at the moment of use. Application to patisserie.

Description

Encre alimentaire décorative et procédé pour sa mise en oeuvre.Decorative food ink and process for its implementation.

L'invention concerne une encre alimentaire à usage décoratif, en particulier pour la pâtisserie, la boulangerie et la glacerie, ainsi que son procédé de mise en oeuvre.The invention relates to a food ink for decorative use, in particular for pastry, bakery and ice cream, as well as its method of implementation.

L'utilisation de décors alimentaires, c' est-à-dire ingérables, dans la fabrication de gâteaux ou de glaces est une très ancienne coutume pratiquée aussi bien domestiquement que par le pâtissierboulanger. Les compositions de décoration utilisées jusqu'à présent sont, pour la plupart, le résultat d'une tradition orale et sont l'objet d'une fabrication et d'une application familiales ou artisanales. De telles compositions sont fabriquées uniquement en cas de besoin et ont une conservation extrêmement limitée, de l'ordre de quelques heures ou quelques jours au plus.The use of food decorations, that is to say unmanageable, in the manufacture of cakes or ice cream is a very ancient custom practiced both domestically and by the pastry baker. The decoration compositions used up to now are, for the most part, the result of an oral tradition and are the object of a family or artisanal manufacture and application. Such compositions are produced only when necessary and have an extremely limited shelf life, of the order of a few hours or a few days at most.

On connaît par ailleurs des décors alimentaires à usage industriel utilisés dans la fabrication de produits alimentaires à gran- de échelle, avec une durée de conservation prolongée, de l'ordre de quelques semaines ou même quelques mois. Ces produits contiennent à cet effet des conservateurs qui nuisent au goût et/ou à l'aspect du produit fini. En outre, la fabrication et la mise en oeuvre de tels produits sont souvent compliquées et onéreuses.Food decorations for industrial use are also known, used in the manufacture of large-scale food products, with an extended shelf life, of the order of a few weeks or even a few months. These products contain preservatives for this purpose which affect the taste and / or appearance of the finished product. In addition, the manufacture and implementation of such products are often complicated and expensive.

La plupart des compositions décoratives connues contiennent des corps de base pulvérulents tels que blanc d'oeuf déshydraté, albumine d'oeufs, farine, cacao en poudre et une partie liquide comprenant généralement de l'eau et un sirop, l'ensemble étant traité à des températures et dans des conditions déterminées pour former le mélange pâteux qui sera appliqué pour la décoration (voir en particulier WO-88 08254, FR-A-2.578.719, FR-A-2.563.698, FR-A-2.298.958,
EP-A-0269 322, WO-86 05071).Most of the known decorative compositions contain pulverulent base bodies such as dehydrated egg white, egg albumin, flour, cocoa powder and a liquid part generally comprising water and a syrup, the whole being treated with temperatures and under determined conditions to form the pasty mixture which will be applied for decoration (see in particular WO-88 08254, FR-A-2.578.719, FR-A-2.563.698, FR-A-2.298.958 ,
EP-A-0269 322, WO-86 05071).

On a également proposé (EP-A-0273 856) d'appliquer successivement sur le produit alimentaire à décorer plusieurs couches de revêtement qui sont successivement séchées. Un tel procédé est d'une mise en oeuvre longue, fastidieuse et coûteuse et ne permet pas une utilisation artisanale ou domestique.It has also been proposed (EP-A-0273 856) to apply successively to the food product to be decorated several layers of coating which are successively dried. Such a method is a long, tedious and expensive implementation and does not allow artisanal or domestic use.

La présente invention vise à fournir une encre alimentaire de décoration qui puisse être mise en oeuvre facilement, en quantités limitées à une utilisation familiale, artisanale ou semi-industrielle, qui ait une durée de conservation élevée, et qui s'applique aussi bien avant qu'après la cuisson du produit sur lequel elle est appliquée.The present invention aims to provide a decorative food ink which can be implemented easily, in quantities limited to family, craft or semi-industrial use, which has a high shelf life, and which is applied both before and after cooking the product to which it is applied.

A cet effet, l'encre selon l'invention est caractérisée par le.To this end, the ink according to the invention is characterized by the.

fait qu'elle est constituée d'une phase solide et d'une phase liquide qui sont mélangées au moment de l'utilisation.that it consists of a solid phase and a liquid phase which are mixed at the time of use.

On peut ainsi fabriquer et vendre un produit, dans deux emballages distincts, dont la durée d'utilisation peut être prolongée par un choix judicieux des composants, et qui est extrêmement facile à mettre en oeuvre dans des quantités librement déterminées.It is thus possible to manufacture and sell a product, in two separate packages, the useful life of which can be extended by a judicious choice of components, and which is extremely easy to use in freely determined quantities.

Selon une forme de réalisation préférée de l'invention, la phase solide comprend de la farine de blé, du cacao en poudre et de la poudre d'albumine d'oeufs, et la phase liquide est constituée d'un me lange d'un sirop de fructose avec un sirop de glucose et/ou de saccharose, de cacao en poudre et d'eau. According to a preferred embodiment of the invention, the solid phase comprises wheat flour, cocoa powder and egg albumin powder, and the liquid phase consists of a mixture of a fructose syrup with glucose and / or sucrose syrup, cocoa powder and water.

Avantageusement, la phase solide est formée d'un mélange de 6 parties en poids de farine de blé, d'environ 2,5 parties en poids de cacao en poudre et d'environ 0,6 partie en poids d'albumine d'oeufs, et la phase liquide contient 7,5 parties en poids d'eau, environ 6,5 parties en poids d'un mélange de sirop de fructose, de glucose et de saccharose et environ 0,4 partie en poids de cacao en poudre.Advantageously, the solid phase is formed from a mixture of 6 parts by weight of wheat flour, approximately 2.5 parts by weight of cocoa powder and approximately 0.6 parts by weight of egg albumin. , and the liquid phase contains 7.5 parts by weight of water, approximately 6.5 parts by weight of a mixture of fructose syrup, glucose and sucrose and approximately 0.4 parts by weight of cocoa powder.

L'encre ainsi livrée peut être conditionnée sous forme d'un récipient pour la phase solide et d'un flacon pour la phase liquide de sorte que l'utilisateur prélève dans le récipient et dans le flacon les quantités nécessaires à la confection de la quantité d'encre désirée et les mélange intimement avant application, la. par tie solide pulvérulente se mélangeant et se dissolvant partiellement dans la phase liquide.The ink thus delivered can be packaged in the form of a container for the solid phase and a bottle for the liquid phase so that the user takes from the container and from the bottle the quantities necessary for making up the quantity. ink and mixes them thoroughly before application, the. per solid powdery part mixing and partially dissolving in the liquid phase.

L'utilisateur peut ensuite appliquer l'encre ainsi constituée par tout moyen traditionnel tel que seringue ou cornet en papier, avant ou après la cuisson du produit à décorer.The user can then apply the ink thus constituted by any traditional means such as syringe or paper cone, before or after the cooking of the product to be decorated.

L'encre ainsi appliquée présente dans tous les cas une brillance et une onctuosité élevées dues à la présence du sirop de fructose, qui assure en outre la conservation de la phase liquide. La couleur et le goût sont donnés de manière naturelle, essentiellement par la poudre de cacao.The ink thus applied has in all cases a high gloss and smoothness due to the presence of fructose syrup, which also ensures the preservation of the liquid phase. Color and taste are given in a natural way, mainly by cocoa powder.

L'encre alimentaire selon l'invention peut être utilisée aussi bien par la ménagère que par le pâtissier pour confectionner à la demande une décoration sur un mets de sa fabrication ou pour décorer un mets confectionné ailleurs. The food ink according to the invention can be used both by the housewife and by the pastry chef to make a decoration on demand for a dish of its manufacture or to decorate a dish made elsewhere.

Claims (5)

ReverldicationsReverldications 1. Encre alimentaire à usage décoratif, en particulier pour la pâtisserie, la boulangerie et la glacerie, caractérisée par le fait qu'elle est constituée d'une phase sol i- de et d'une phase liquide qui sont mélangées au moment de l'utilisation.1. Food ink for decorative use, in particular for pastry, bakery and ice cream, characterized in that it consists of a solid phase i- of and a liquid phase which are mixed at the time of l 'use. 2. Encre alimentaire selon la revendication 1, caractérisée par le fait que la phase solide comprend de la farine de blé, du cacao en poudre et de la poudre d'albumine d'oeufs, et la phase liquide est constituée d'un mélange d'un sirop de fructose avec un sirop de glucose et/ou de saccharose, de cacao en poudre et d'eau.2. Food ink according to claim 1, characterized in that the solid phase comprises wheat flour, cocoa powder and egg albumin powder, and the liquid phase consists of a mixture of '' a fructose syrup with a glucose and / or sucrose syrup, cocoa powder and water. 3. Encre alimentaire selon la revendication 2, caractérisée par le fait que la phase solide est formée d'un mélange de 6 parties en poids de farine de blé, d'environ 2,5 parties en poids de cacao en poudre et d'environ 0,6 partie en poids d'albumine d'oeufs, et la phase liquide contient 7,5 parties en poids d'eau, environ 6,5 parties en poids d'un mélange de sirop de fructose, de glucose et de saccharose et environ 0,4 partie en poids de cacao en poudre.3. Food ink according to claim 2, characterized in that the solid phase is formed from a mixture of 6 parts by weight of wheat flour, about 2.5 parts by weight of cocoa powder and about 0.6 parts by weight of egg albumin, and the liquid phase contains 7.5 parts by weight of water, approximately 6.5 parts by weight of a mixture of fructose syrup, glucose and sucrose and about 0.4 parts by weight of cocoa powder. 4. Encre alimentaire selon l'une des revendications 1 à 3, caractérisée par le fait que la phase solide est contenue dans un récipient et la phase liquide dans un flacon.4. Food ink according to one of claims 1 to 3, characterized in that the solid phase is contained in a container and the liquid phase in a bottle. 5. Procédé de mise en oeuvre de l'encre alimentaire selon l'une des revendications 1 à 4, caractérisé par le fait qu'on mélange intimement la phase solide et la phase liquide en quantités convenant à l'utilisation prévue, et on applique le mélange par tout moyen connu, tel que seringue ou cornet en papier, avant ou après cuisson du produit à décorer. 5. Method for using food ink according to one of claims 1 to 4, characterized in that the solid phase and the liquid phase are intimately mixed in amounts suitable for the intended use, and application is made mixing by any known means, such as syringe or paper cone, before or after cooking the product to be decorated.
FR8907655A 1989-06-09 1989-06-09 Decorative food-grade ink and method for implementing it Pending FR2648017A1 (en)

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FR8907655A FR2648017A1 (en) 1989-06-09 1989-06-09 Decorative food-grade ink and method for implementing it

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5334404A (en) * 1993-02-01 1994-08-02 Ruben Garcia Process for transferring images of edible paste onto baked pastry sheets

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2914410A (en) * 1956-12-07 1959-11-24 Hercules Powder Co Ltd Stabilized icings and preparation
GB1472510A (en) * 1975-02-03 1977-05-04 Shade Foods Inc Chocolate solid and process of manufacture
US4636261A (en) * 1984-10-24 1987-01-13 Heinze Richard F Dry lake system

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2914410A (en) * 1956-12-07 1959-11-24 Hercules Powder Co Ltd Stabilized icings and preparation
GB1472510A (en) * 1975-02-03 1977-05-04 Shade Foods Inc Chocolate solid and process of manufacture
US4636261A (en) * 1984-10-24 1987-01-13 Heinze Richard F Dry lake system

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5334404A (en) * 1993-02-01 1994-08-02 Ruben Garcia Process for transferring images of edible paste onto baked pastry sheets

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