FR3058028B1 - NATURAL COLOR PRE-MIXTURE FOR PASTRY PREPARATION, PASTRY COMPOSITION INCLUDING THE PRE-MIXTURE AND PREPARATION METHOD - Google Patents

Abstract

The present invention relates to powders of flowers, fruits, spices and / or vegetables as coloring agents for pre-mixes for pastry preparations and as coloring agents for pastry products.

Description

Natural colored premix for pastry preparation, pastry composition including this premix and method of preparation.

Field of the invention

The present invention relates to powders of flowers, fruits, spices and / or vegetables as coloring agents for pre-mixes for pastry preparations and as coloring agents for pastry products. The use of food additives and chemical, synthetic and / or non-natural preservatives is increasingly regulated and challenged throughout the world, in particular because of their potentially carcinogenic, or problematic from a health point of view, thus limiting the manufacture, marketing and export of the products that contain them.

One of the major challenges of the food industry is therefore to be able to successfully prepare finished products with satisfactory organoleptic and especially visual qualities without using the chemical, synthetic and / or non-natural dyes conventionally used in the food industry, as well as natural dyes containing additives including solvents.

Indeed, the external appearance of a food product, especially a pastry product, has a considerable importance in the choice of the consumer. To date, however, there is no substitute for chemical dyes, synthetic and / or unnatural conventionally used in pastry that both: (1) provides the desired color that is satisfactory in terms of color, uniformity and intensity; (2) withstands high temperatures; (3) does not deteriorate over time; (4) does not cause a change in taste of the composition that contains it; (5) does not cause a texture change of the composition that contains it; (6) provides the expected color after baking the composition that contains it; (7) is water-soluble or fat-soluble or compatible with a fatty medium; and (8) does not require the use of additives, in particular unnatural colorants and preservatives in addition, or so-called natural dyes comprising extraction solvents or additives.

These different but contradictory criteria must be met to obtain a quality end product. However, the present inventors have had the merit of finding that powders of flower, fruit, spice and / or vegetable specific, used in particular quantities allowed to obtain totally natural and completely satisfactory pastry products.

The present invention therefore aims to use powders of flowers, fruits, spices and / or vegetables as coloring agents for premixes for pastry preparations and as coloring agents for pastry products, totally replacing the use of chemical, synthetic and / or unnatural, not requiring the use of additives in addition, and thus obtaining a 100% natural product. The prior art

Flower powders, fruits, spices and / or vegetables are already known for their flavoring, nutritive and coloring properties.

For example, green tea leaf powder is used as an aroma for tea.

Spinach powder is known for its use in improving performance and muscle capacity and therefore used for the prevention of musculoskeletal disorders.

Saffron is used in the treatment of eating disorders. It is also known for its coloring and flavoring power.

Hibiscus flowers, beetroot, spinach, carrot, turmeric, cherry, pastel flower and saffron are widely used in cosmetic compositions to color the keratin of hair and skin.

On the other hand, the use of such powders of flowers, fruits, spices and / or vegetables as coloring agents for premixes for pastry preparations and as coloring agents for pastry products making it possible to respond to the problems posed is not day not known. Summary of the invention

Thus, the invention relates to a pastry premix comprising sugar and / or almond powder and / or cocoa butter and / or white chocolate, and from 0.01% to 25%, preferably from 0.3% to 20% and even more preferably from 0.5% to 15% by weight relative to the total weight of said pastry premix, flower powder, fruit, spice and / or vegetable selected from the group consisting of carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder , green tea powder, matcha powder, curry powder, mustard powder, nightshade powder, madder powder, pastel powder, coconut powder, and mixtures thereof.

It also relates to a pastry composition incorporating said premix.

It also relates to a process for preparing colored pastry products, based on said premix or said pastry composition, said method requiring a temperature rise step.

Finally, it relates to the use of said premix as a coloring agent for a pastry product, chocolate, confectionery, the food industry and chocolate decorations.

Detailed description

The invention relates to a pastry premix comprising sugar and / or almond powder and / or cocoa butter and / or white chocolate, and from 0.01% to 25%, of preferably from 0.3% to 20% and even more preferably from 0.5% to 15% by weight relative to the total weight of said pre-mix pastry, flower powder, fruit, spice and / or vegetable selected from the group consisting of carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, powder spirulina, tea-green powder, matcha powder, curry powder, mustard powder, nightshade powder, madder powder, pastel powder, coconut powder, and mixtures thereof.

The powders of the invention are powders obtained for example by desiccation and grinding of fruits, spices, flowers or vegetables. Advantageously, the fruits and vegetables used are from organic farming.

The pitaya is also known as the "dragon fruit".

Depending on the nature and concentration of flower powder, fruit, spice and / or vegetable in the premix, we will get a different color. The pastry chef, confectioner and actors in the food industry will therefore benefit from a wide range of colors that he can integrate into his finished products.

The premix according to the invention is stable over time. By "stable over time" is meant here that there is no "demixing" or discoloration of the premix after storage for several months.

In a particular embodiment, the premix according to the invention is devoid of preservatives and non-natural dyes, or so-called natural dyes comprising extraction solvents or additives.

In a preferred embodiment, the premix according to the invention is devoid of any additive. By "additive" is meant any dye, preservative, antioxidant, flavor enhancer, anti-caking or anti-caking agent, sweetener, chemical, solvent, acidity regulator, synthetic and / or unnatural.

Examples of food colorants that are not present in the premix include, but are not limited to, indigo carmine (E132), brilliant green (E142), carmoisine (E122), silicate aluminum and potassium (E555), carminic acid (E120), tartrazine (E102), orange-yellow S (E110), quinoline yellow (E104), amaranth (E123), erthrosine (E127) , patent blue V (E131), indigotin or indigo carmine (E132), red allura (E129), dioxide or titanium oxide (E171) and culvert 4R (El2 4).

Examples of preservatives which are not present in the premix include, but are not limited to, sorbic acid (E200) and its salts (potassium sorbate, calcium sorbate), benzoic acid ( E210) and its salts (sodium benzoate, potassium benzoate, calcium benzoate), fumaric acid (E297), nitrates (potassium nitrate, sodium nitrate) and nitrites (sodium nitrites), sulfur (E220), sulphites (sodium sulphite), parabens, dimethyl dicarbonate (E242), formic acid (E236) and its salts (sodium formate, calcium formate), formaldehyde (E240) and boric acid (E284) and its salts (sodium tetraborate).

Examples of antioxidants that are not present in the premix include, but are not limited to, sodium erythorbate (E316), ascorbic acid (E300) and its salts, propyl gallate or gallate of prophyl (E310), octyl gallate (E311), dodecyl gallate (E312), tertiary butylhydroquinone (TBHQ, E319), butylated hydroxyanisole (BHA, E320) and butylated hydroxytoluene (E321).

Examples of flavor enhancers which are not present in the premix include, but are not limited to, glutamic acid (E620) and its salts, guanylic acid (E626) and its salts, inosinic acid (E630) and its salts.

Examples of sweeteners that are not present in the premix include, but are not limited to, mannitol (E421), acesulfame potassium (E950), saccharin (E954) and xylitol (E967).

The premix according to the invention being free of any chemical additive, synthetic and / or non-natural, it is safe for health and allows the realization of 100% natural pastry products. Preferably it contains only products from organic farming.

In a particular embodiment, the premix according to the invention is a composition for preparing shells for macaroons or chocolates.

Premix for macaroons

According to a particular embodiment, the premix according to the invention comprises sugar and / or almond powder, and from 0.01% to 15%, preferably from 0.3% to 10%, and more preferably from 0.4% to 7% by weight relative to the total weight of said premix, flower powder, fruit, spice and / or vegetable selected from the group consisting of carrot powder, beet powder, powder turmeric, spinach powder, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder, green tea powder, matcha powder , curry powder, mustard powder, nightshade powder, madder powder, pastel powder, and mixtures thereof.

This premix is useful for the preparation of baked pastry products, in particular the preparation of macaroon shells.

In the following description this premix may be called "pre-mix for macaroons".

According to a particular embodiment of the premix for macaroons, said flower powder, fruit, spice and / or vegetable is selected from the group consisting of turmeric powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, tomato powder, spirulina powder, tea-green powder, matcha powder, curry powder, mustard powder, nightshade powder, madder powder, pastel powder, and mixtures thereof.

According to a particular embodiment, the sugar of the premix according to the invention is icing sugar.

The pre-mix for macaroons advantageously contains icing sugar and almond powder.

Consumers are attracted by colors. Thus, they will prefer to buy and enjoy nicely colored macaroons rather than macaroons not colored or whose color is not uniform.

The premix according to the invention makes it possible to obtain different colors depending on the nature and the quantity of flower powder, fruit, spice and / or vegetable used. Thus, it will be possible to associate a given premix with a final color of macaroon shell. The color of the shells of macaroons is classically related to the fragrance of macaroon fodder. In the following, we talk about color by associating them with a "perfume" or flavor of macaroon. The perfume being conferred by the fodder and not by the hull of the macaroon. However, in the mind of the consumer, the flavor or aroma of the macaroon is enhanced by the color of the shell.

For example, turmeric powder may be used to prepare hulls for yellow, orange or yellow-orange macaroons. For example, these shells will be used for macaroons with "passion", "orange", "mango", "pineapple", "lemon", "vanilla" or "banana" flavor.

According to one particular embodiment, the premix for macaroons comprises turmeric powder at a percentage of between 0.01% and 15%, preferably between 0.2% and 5% and even more preferably between 0.3%. % and 1.5% by weight relative to the total weight of said premix, to prepare shells for colored macaroons. For example, this premix will be used to prepare shells for "lemon" flavored macaroons.

The paprika powder can be used to prepare hulls for orange macaroons. For example, these shells will be used for macaroons with a "clementine", "mandarin" or "orange" flavor.

The spigol powder can be used to prepare shells for bright orange macaroons. For example, these shells will be used for "orange" flavored macaroons.

The pitaya powder can be used to prepare hulls for pink macaroons. For example, these shells are used for macaroons with the scent "berries", "blueberry", "gooseberry", "blackcurrant", "blackberry", "strawberry", "raspberry" or "lychee".

Hibiscus powder may be used to prepare pale pink macaroon hulls. For example, these shells are used for macaroons with the scent "berries", "blueberry", "gooseberry", "blackcurrant", "blackberry", "strawberry", "raspberry" or "lychee".

The cumin powder can be used to prepare hulls for macaroons orange-yellow. For example, these shells will be used for "pear" or "apple" flavored macaroons.

The tomato powder may be used to prepare red macaroon shells. For example, these shells are used for macaroons with a "tomato", "strawberry" or "cherry" flavor.

Spirulina powder can be used to prepare blue-green, green, dark green or bluish macaroon shells. For example, these shells are used for macaroons with a "liquorice", "blueberry" and "pistachio" flavor.

According to one particular embodiment, the premix for macaroons comprises spirulina powder at a percentage of between 0.01% and 15%, preferably between 0.2% and 5% and even more preferably between 0.5%. % and 2% by weight relative to the total weight of said premix, to prepare hulls for colored macaroons. For example, this premix will be used to prepare hulls for "pistachio" flavored macaroons.

Spinach powder can be used to make green macaroons. For example, these shells are used for macaroons with a "pistachio" flavor or with a "lime", "apple", "pear", "angelica" or "celery" flavor.

According to one particular embodiment, the premix for macaroons comprises spinach powder at a percentage of between 0.01% and 15%, preferably between 0.5% and 10% and even more preferentially between 1%. and 5% by weight relative to the total weight of said premix, to prepare shells for colored macaroons. This premix will be used, for example, to prepare shells for "pistachio" macaroons.

A mixture of spinach powder and spirulina powder can be used to prepare green macaroons. For example, these shells are used for macaroons with a "pistachio", "lime", "verbena" or "green tea" flavor.

According to one particular embodiment, the premix for macaroons comprises spinach powder and spirulina powder, each at a percentage of between 0.01% and 15%, preferably between 0.2% and 10%. % and even more preferably between 0.5% and 5% by weight relative to the total weight of said premix, to prepare shells for colored macaroons. For example, this premix will be used to prepare hulls for "pistachio" flavored macaroons.

Green tea powder or matcha powder can be used to prepare light green macaroons. For example, these shells will be used for macaroons with a "verbena" perfume.

The curry powder can be used to prepare macaroons yellow-green, pale yellow. For example, these shells will be used for "pear" flavored macaroons. or "apple".

The beet powder can be used to prepare macaroons pink, red. The amount of beet powder will be adjusted according to the desired red intensity. For example, these shells will be used for macaroons with a "strawberry", "raspberry", "cherry", "litchi", "grapefruit" or "gooseberry" flavor.

The pre-mix for macaroons may then comprise beet powder at a percentage of between 0.01% and 15%, preferably between 0.5% and 5% and even more preferably between 1% and 3.5% by weighting. weight relative to the total weight of said premix, to prepare hulls for colored macaroons. For example, this premix will be used to prepare shells for "raspberry" flavored macaroons.

According to one particular embodiment, the premix for macaroons comprises beet powder at a percentage of between 0.01% and 15%, preferably between 0.3% and 5% and even more preferably between 0.5%. % and 3% by weight relative to the total weight of said premix, to prepare shells for example for macaroons with "grapefruit" perfume.

The mustard powder can be used to make ivory macaroons. For example, these shells are used for macaroons with a "vanilla", "praline" or "coffee" flavor.

The carrot powder can be used to prepare orange-brown macaroons, caramel. For example, these shells may be used for macaroons with "caramel", "praline", "milk chocolate", "coffee" or "peanut" flavor.

According to one particular embodiment, the premix for macaroons comprises carrot powder at a percentage of between 0.01% and 15%, preferably between 2% and 10% and even more preferentially between 3% and 8%. by weight relative to the total weight of said premix, to prepare shells for colored macaroons. This premix will be used, for example, to prepare hulls for "caramel" flavored macaroons.

The paprika powder can be used to prepare caramel colored macaroons. For example, these shells will be used for "caramel" or "coffee" flavored macaroons.

Cooked pastry products, particularly macaroon shells obtained via the use of the premix of the present invention are good for health. Indeed, the compounds used for the preparation of said premix are natural. The standards and regulations in the agri-food sector are therefore respected and the export of the resulting pastry products of said premix is facilitated.

Premix for chocolates

According to another particular embodiment, the premix according to the invention comprises cocoa butter and / or white chocolate and from 0.1% to 40%, preferably from 3% to 30% and even more preferentially from 5% to 20% by weight relative to the total weight of said premix, flower powder, fruit, spice and / or vegetable selected from the group consisting of carrot powder, beet powder, turmeric powder, powder of spinach, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard powder, nightshade powder, madder powder, pastel powder, coconut powder, and mixtures thereof.

This premix is particularly suitable for chocolate and / or chocolate-based pastry preparations and / or cocoa butter and / or white chocolate, in particular chocolate products, chocolate candies and chocolate decorations.

In the following description, this premix may be called "premix for chocolates".

According to a particular embodiment of the premix for chocolate, said flower powder, fruit, spice and / or vegetable is selected from the group consisting of paprika powder, turmeric powder, curry powder, beet powder, powder mustard, spirulina powder, matcha powder, hibiscus powder, pitaya powder, spigol powder, cumin powder, saffron powder, spinach powder, nightshade powder, madder powder, pastel powder, powder coconut, and mixtures thereof

According to a particular embodiment, said flower powder, fruit, spice and / or vegetable is selected from the group consisting of turmeric powder, curry powder, mustard powder, spirulina powder, matcha powder, powder of hibiscus, pitaya powder, spigol powder, cumin powder, nightshade powder, madder powder, pastel powder, coconut powder, and mixtures thereof.

Depending on the nature and concentration of flower powder, fruit, spice and / or vegetable in the premix, we will get a different color. The pastry chef, the chocolatier, the confectioner and the actors of the agro-food industry will therefore benefit from a wide choice of colors.

The mustard powder may be used to prepare caramel colored chocolates, for example with "caramel", "praline" or "coffee" flavor.

The carrot powder may be used to prepare caramel colored chocolates, for example with the "caramel" flavor.

The tomato powder may be used to prepare caramel-colored chocolates, for example with the "caramel" or "praline" flavor.

The paprika powder can be used to prepare orange chocolates, for example with the "orange" or "mandarin" perfume.

According to one particular embodiment, the premix for chocolates comprises paprika powder at a percentage of between 0.1% and 40%, preferably between 5% and 20% and even more preferentially between 10% and 15%. by weight relative to the total weight of said premix, for preparing chocolates, for example with "orange" or "mandarin" perfume.

Spinach powder can be used to prepare green-colored chocolates such as "pistachio", "lime-green" or "green apple".

According to one particular embodiment, the premix for chocolates comprises spinach powder at a percentage of between 0.1% and 40%, preferably between 5% and 20% and even more preferentially between 9% and 15%. % by weight relative to the total weight of said premix, to prepare chocolates such as "pistachio", "lime-green" or "green-apple" perfume.

The turmeric powder can be used to prepare chocolate yellow-bright or yellow chick, for example the scent "passion" or "lemon", "lemon yellow", "pineapple" or "orange".

According to a particular embodiment, the premix for chocolates comprises turmeric powder at a percentage of between 0.1% and 40%, preferably between 10% and 35% and even more preferably between 15% and 20%. by weight relative to the total weight of said premix, for preparing chocolates, for example with the "passion" perfume.

The curry powder can be used to prepare chocolates such as "pear" or "apple" perfume.

According to a particular embodiment, the premix for chocolates comprises curry powder at a percentage of between 0.1% and 40%, preferably between 3% and 20% and even more preferentially between 3% and 10%. by weight relative to the total weight of said premix, to prepare chocolates for example pear perfume.

The flower, fruit, spice and / or vegetable powders used in the premix for chocolates are chosen so as to be fat-soluble or to have a good compatibility in cocoa butter and / or white chocolate. Thus, flower, fruit, spice and / or vegetable powders are preferred for use in a premix comprising cocoa butter.

Pastry and chocolate products, especially chocolates obtained via the use of the premix of the present invention are good for health. Indeed, the compounds used for the preparation of said premix are natural. Standards and regulations in the agri-food and confectionery sector are therefore respected and the export of pastry and chocolate products resulting from said premix is facilitated.

Pastry Composition The invention also relates to a pastry composition incorporating the premix according to the invention described previously. In a particular embodiment, the premix and the pastry are the same products, in other words, the pastry composition does not include other ingredients than those contained in the premix.

Said composition comprises from 15% to 80%, preferably from 20% to 65%, and even more preferably from 25% to 55% by weight relative to the total weight of said composition of premix for macaroons.

According to a particular embodiment, said pastry composition comprises the premix for macaroons and furthermore egg whites, caster sugar and water.

This composition is particularly useful for baked pastry products, especially macaroon shells.

Said composition comprises from 40% to 100%, preferably from 50% to 95%, and even more preferably from 65% to 85% by weight relative to the total weight of said chocolate pre-mix composition.

According to a particular embodiment, it further comprises chocolate. It may also include white chocolate and / or cocoa butter, in addition to what may be present in the premix.

This composition is particularly useful for chocolate and / or chocolate-based pastry preparations and / or cocoa butter and / or white chocolate, in particular chocolate products, chocolate candies and chocolate decorations.

In a particular embodiment, the pastry composition according to the invention is devoid of preservatives and non-natural dyes. It does not contain any so-called natural dyes including extraction solvents or additives.

In a preferred embodiment, the pastry composition according to the invention is devoid of any additive.

It is 100% natural, preferably it contains only products from organic farming.

Thus, the present invention aims to provide pastry compositions and finished products obtained from said pastry compositions, comprising flower powder, fruit, spice and / or vegetable as a coloring agent that both: (1) allow obtain the desired color that is satisfactory in terms of hue, uniformity and intensity; (2) withstands high temperatures; (3) does not deteriorate over time; (4) does not result in a change in taste of the composition which contains it; (5) does not cause a texture change of the composition containing it; (6) provides the expected color after baking the composition that contains it; (7) is water-soluble or fat-soluble or compatible with a fatty medium, for example cocoa butter and white chocolate; and (8) does not require the use of additives, in particular unnatural dyes, or so-called natural dyes comprising extraction solvents or additives, or preservatives in addition.

More specifically, the specific associations in terms of the nature of the flower powder, fruit, spice and / or vegetable used, the quantity of flower powder, fruit, spice and / or vegetable used and of the desired color make it possible to meet these various criteria.

"Uniformity" means a homogeneous distribution of the desired color within the premix, the pastry composition but also the resulting baked goods, chocolate or cooked chocolate.

It should be understood that via the use of certain compounds in the premix or in said pastry composition, the finished product may have certain irregularities, in particular via the presence of micro-stains and / or small irregularities. For example, the use of badly crushed almond powder, spinach powder, beet powder, mustard powder may be the cause of these tasks and / or irregularities. Nevertheless, the flower powder, fruit, spice and / or vegetable will be evenly distributed.

"High temperatures" means temperatures ranging from 30 ° C to 250 ° C, preferably from 45 ° C to 210 ° C, preferably from 90 ° C to 200 ° C, and even more preferably from 110 ° C to 150 ° C. ° C.

By "does not entail changes in taste of the composition containing it", it is meant that the taste of the pastry composition or of the heated or cooked pastry product resulting therefrom will be identical to that obtained without the use of flower, fruit, spice and / or vegetable.

Process for the preparation of colored pastry products The invention also relates to a process for the preparation of colored pastry products, based on said premix for macaroons, of said premix for chocolates or of said pastry composition as previously defined, said process requiring a temperature rise step.

Preparation process (macaroons)

In a particular embodiment, said method for preparing colored pastry products based on said premix for macaroons or said pastry composition as previously defined comprises the following steps: (1) preparation of a mixture comprising powder of almond and / or sugar with flower powder, fruit, spice and / or vegetable, and (2) heating the mixture obtained in step (1).

In a particular embodiment, the heating of step (2) is carried out at a temperature ranging from 30 ° C. to 250 ° C., preferably from 45 ° C. to 210 ° C., preferably from 90 ° C. to 200 ° C. C, and even more preferably from 110 ° C to 150 ° C.

In a particular embodiment, the heating time of step (2) is between 10 min and 90 min, preferably between 20 and 60 min, and even more preferably between 40 and 50 min.

In a particular embodiment, colored pastry products are shells for macaroons.

In a particular embodiment, the process for the preparation of colored pastry products based on said pre-mix for macaroons or said pastry composition as previously defined comprises the following steps: (1) mixing sugar, baking powder and almonds, egg whites with flower powder, fruit, spice and / or vegetable, (2) prepare Italian meringue using egg whites, sugar and water, (3) mix the meringue obtained in step (2) with the mixture obtained in step (1), and (4) heating the mixture of step (3).

In a particular embodiment, the heating of step (4) is carried out at a temperature ranging from 30 ° C. to 250 ° C., preferably from 45 ° C. to 210 ° C., preferably from 90 ° C. to 200 ° C. C, and even more preferably from 110 ° C to 150 ° C.

In a particular embodiment, the heating time of step (4) is between 10 min and 90 min, preferably between 20 and 60 min, and even more preferably between 40 and 50 min.

In a particular embodiment, the Italian meringue is prepared in the following manner: (1) mixing sugar and water, (2) heating the mixture obtained in step (1), (3) mounting whites of eggs in snow, and (4) mixing the egg whites into snow obtained in step (3) and the heated mixture obtained in step (2).

In a particular embodiment, the previously defined preparation process further comprises a step of cooling the Italian meringue at a temperature between 30 ° C and 120 ° C, preferably between 40 ° C and 100 ° C, and further more preferably between 50 ° C and 70 ° C.

Preparation process (chocolates)

In a particular embodiment, the process for preparing colored pastry products based on said pre-mix for chocolates or said pastry composition as previously defined comprises the following steps: (1) mixture of cocoa butter and / or chocolate and / or white chocolate, (2) heating the mixture obtained in step (1), (3) adding the flower powder, fruit, spice and / or vegetable to the mixture resulting from step (2) (4) mixing the product resulting from step (3), and (5) recovering the product obtained in step (4).

In a particular embodiment, the heating of step (2) is carried out at a temperature ranging from 30 ° C. to 60 ° C., preferably from 31 ° C. to 55 ° C., preferably from 35 ° C. to 50 ° C. C.

In a particular embodiment, the heating step (2) occurs after the addition of flower powder, fruit, spice and / or vegetable.

In a particular embodiment, the process for preparing colored pastry products based on said pre-mix for chocolates or said pastry composition as previously defined comprises the following steps: (1) melting cocoa butter and / or chocolate and / or white chocolate, (2) adding flower powder, fruit, spice and / or vegetable to the mixture obtained in step (1), (3) mixing the resulting composition of step (2) and (4) crystallizing the mixture obtained in step (3).

In a particular embodiment, the heating of step (1) is carried out at a temperature ranging from 30 ° C. to 60 ° C., preferably from 31 ° C. to 55 ° C., preferably from 35 ° C. to 50 ° C. C

In a particular embodiment, the heating step (1) occurs after the addition of flower powder, fruit, spice and / or vegetable.

In a particular embodiment, the crystallization step (4) is carried out at a temperature ranging from 20 ° C. to 45 ° C., preferably from 25 ° C. to 40 ° C., and even more preferably from 27 ° C. to 35 ° C.

The invention also relates to the use of flower powder, fruit, spice and / or vegetable as a coloring agent of pastry products, chocolate, confectionery, the food industry and chocolate decorations.

According to a particular embodiment, said flower powder, fruit, spice and / or vegetable is selected from the group consisting of carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, powder of spigol, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard powder, nightshade powder, powder of madder, pastel powder, coconut powder, and mixtures thereof. The invention also relates to the use of the pre-mix previously defined as a coloring agent of pastry products, chocolate, confectionery, the food industry and chocolate decorations.

In a particular embodiment, the pastry product is devoid of preservatives and non-natural dyes and so-called natural dyes including extraction solvents or additives.

In a particular embodiment, the pastry product is devoid of additive.

In a particular embodiment, the pastry product is heated.

In a particular embodiment, the pastry product is a shell for macaroons or chocolate.

The flower, fruit, vegetable and / or spice powders used according to the invention may also be used for coloring pastes.

The embodiments detailed above can be easily combined with each other without limitation. The invention will now be illustrated by the following non-limiting examples.

Examples

The powders of flowers, fruits, spices and / or vegetables used in the following examples are marketed in particular by Acti-bio.

Example 1 Preparation of Grapefruit Colored Macaroon Hulls

"Grapefruit" colored macaroon shells are prepared in the following manner: (1) a premix comprising 5 kg of icing sugar, 5 kg of almond powder and 80 g of beet powder is prepared, (2) in a container 1950g of egg whites are mixed with the premix of step (1) (3) in another container 5kg of caster sugar is introduced into 1.2L of water, (4) the mixture obtained is heated to step (3) at a temperature of 121 ° C, (5) an Italian meringue is prepared using 1950g of egg whites and the mixture heated in step (4), (6) the mixture is allowed to cool. meringue at 60 ° C, (7) mixing the meringue obtained in step (6) with the mixture obtained in step (2) (8) macarone to obtain a paste macaroons (9) pocket macaroons to the dresser and allowed to grow for 30 min at room temperature, and (10) heated for 45 min at a temperature of 145 ° C. At the end of steps (1) and (2), the mixture is homogeneously colored. At the end of step (10), hulls of orange-pink macaroons, adapted to the grapefruit flavor, are obtained.

The color is uniform throughout the hull.

Example 2 Preparation of "raspberry" colored macaroons hulls

Hulls of "raspberry" colored macaroons are prepared in the same manner as in Example 1, replacing the 80 g of beet powder with 170 g of beet powder. At the end of step (10), we obtain hulls of pink macaroons, adapted to the raspberry flavor.

The color is uniform throughout the hull.

Example 3: Preparation of "Lemon" colored macaroons hulls

Hulls of "lemon" colored macaroons are prepared in the same manner as in Example 1, replacing the 80 g of beet powder with 50 g of turmeric powder. At the end of step (10), hulls of yellow macaroons, adapted to the lemon flavor, are obtained.

The color is uniform throughout the hull.

EXAMPLE 4 Preparation of Cherry Colored Macaroons Hulls

Hulls of "cherry" colored macaroons are prepared in the same manner as in example 1, replacing the 80 g of beet powder with 200 g of beet powder. At the end of step (10), we obtain hulls of macaroons of red, deep pink, adapted to the cherry flavor.

The color is uniform throughout the hull.

Example 5 Preparation of "Pistachio" Colored Macaroons Hulls

Hulls of "pistachio" colored macaroons are prepared in the same manner as in Example 1, replacing the 80 g of beet powder with 70 g of spirulina powder. At the end of step (10), hulls of yellow-green macaroons, adapted to the pistachio flavor, are obtained.

The color is uniform throughout the hull.

Example 6 Preparation of Hulls of Pistachio Colored Macaroons

Hulls of "pistachio" colored macaroons are prepared in the same manner as in example 1, replacing the 80 g of beet powder with 140 g of spinach powder. At the end of step (10), hulls of yellow-green macaroons, adapted to the pistachio flavor, are obtained.

The color is uniform throughout the hull.

Example 7 Preparation of hulls of macaroons colored with pistachio

Hulls of "pistachio" colored macaroons are prepared in the same manner as in example 1, replacing the 80 g of beet powder with 140 g of spinach powder and 70 g of spirulina powder. At the end of step (10), hulls of yellow-green macaroons, adapted to the pistachio flavor, are obtained.

The color is uniform throughout the hull.

Example 8 Preparation of "Caramel" Colored Macaroons Hulls

Hulls of "caramel" colored macaroons are prepared in the same manner as in Example 1, replacing the 80 g of beet powder with 350 g of carrot powder. At the end of step (10), hulls of brown-orange macaroons, adapted to the caramel flavor, are obtained.

The color is uniform throughout the hull.

The various shells of macaroons prepared in Examples 1 to 8 did not undergo any alteration of their colors after storage for 7 days in a refrigerated showcase in the light of day.

The flavor of the shells of macaroons of Examples 1 to 8 is identical to that of shells of macaroons devoid of any coloring agent.

Example 9 Preparation of Chocolate Half-Spheres

Half-spheres of chocolate were prepared as follows: (1) 55g of cocoa butter and 15g of white chocolate were melted at a temperature between 40 and 55 ° C, (2) the mixture obtained at step (1) 8 g of mustard powder are added, (3) the composition obtained in step (2) is mixed. (4) the mixture is crystallized at 27 to 30 ° C, (5) sprayed with a spray gun, or flocked onto a chocolate mold, (6) allowed to crystallize for 30 minutes, and (7) the chocolate is molded.

Example 10 Preparation of Chocolate Half-Spheres

Chocolate half-spheres are prepared in the same manner as in Example 9, replacing the 8 g of mustard powder with 8 g of paprika powder.

In addition, the steps (1) to (3) will be replaced by the following steps: (1) mixing 8g paprika powder with 55g cocoa butter (2) infusing the mixture of step (1) for 12h, (3) decanting the mixture resulting from step (2), (3) adding 15 g of white chocolate to the mixture obtained in step (3), and (4) mixing.

Orange chocolate half-spheres are thus obtained.

Example 11 Preparation of chocolate half-spheres

Chocolate half-spheres are prepared in the same manner as in Example 9, replacing: - the 55g of cocoa butter per 106g of cocoa butter, - the 15g of white chocolate per 45g of white chocolate, and - the 8g of mustard powder per 16g of spinach powder.

We thus obtain green chocolate half-spheres adapted to the "pistachio", "lime-green" or "green-apple" scent.

Example 12 Preparation of Chocolate Half-Spheres

Chocolate half-spheres are prepared as follows: (1) in a container are mixed 100g of cocoa butter and 30g of paprika powder, (2) the mixture of step (1) is allowed to infuse 12h, (3) the mixture of step (2), (4) is decanted into a second container and 80g of cocoa butter, 45g of white chocolate and 16g of paprika powder are mixed, (5) mixtures from steps (3) and (4) (6) the mixture is crystallized from 27 to 30 ° C, (7) applied with a brush, or flocked to a chocolate mold, ( 8) the mixture is allowed to crystallize for 30 minutes, and (9) the chocolate is molded.

Thus orange half-spheres are obtained in orange color, adapted to the "mandarin" perfume.

Example 13 Preparation of chocolate half-spheres

Chocolate half-spheres are prepared in the same manner as in Example 9, replacing: - the 55g of cocoa butter per 106g of cocoa butter - the 15g of white chocolate per 30g of white chocolate - the 8g of powder mustard with 24g of turmeric powder.

We thus obtain half-spheres in bright yellow chocolate, yellow chick, adapted to the perfume "passion".

Example 14 Preparation of Chocolate Half-Spheres

Chocolate half spheres are prepared in the same manner as in Example 9, replacing: - the 55g of cocoa butter per 106g of cocoa butter - the 15g of white chocolate per 50g of white chocolate - the 8g of powder mustard with 8g of curry powder.

In this way, pale yellow chocolate half-spheres, adapted to the "pear" perfume, are obtained.

All these half-spheres of chocolate have a uniform color. They have the same taste as chocolate spheres devoid of any flower powder, fruit, spice and / or vegetable.

Claims (7)

1. Pre-mix pastry comprising sugar and / or almond powder, and from 0.01% to 25%, preferably from 0.3% to 20% and even more preferably from 0.5% to 15% by weight relative to the total weight of said pre-mix pastry, flower powder, fruit, spice and / or vegetable selected from the group consisting of carrot powder, beet powder, spinach powder, spigol powder , pitaya powder, hibiscus powder, cumin powder, tomato powder, spirulina powder, mustard powder, nightshade powder, madder powder, pastel powder, coconut powder, and mixtures thereof, characterized in what it is a composition to prepare shells for macaroons, chocolate products, chocolate sweets, and chocolate decorations. Pastry premix according to Claim 1, characterized in that it is free of additives. 3. Premix pastry according to any one of claims 1 to 2, characterized in that it comprises sugar and / or almond powder and 0.01% to 15%, preferably 0 , 3% to 10% and even more preferably from 0.4% to 7% by weight relative to the weight of the total of said pastry premix, flower powder, fruit, spice and / or vegetable selected from the group consisting of 1a. spigol powder, pitaya powder, hibiscus powder, cumin powder, tomato powder, spirulina powder, mustard powder, nightshade powder, madder powder, pastel powder, and mixtures thereof. 4. Pre-mix pastry comprising cocoa butter and / or white chocolate and from 0.1% to 20%, preferably from 3% to 20% and even more preferably from 5% to 20% by weight relative to the weight of the total of said pre-mix pastry, flower powder, fruit, spice and / or vegetable selected from the group consisting of turmeric powder, curry powder, mustard powder, spirulina powder, matcha powder, powder hibiscus, pitaya powder, spigol powder, cumin powder, nightshade powder, madder powder, pastel powder, coconut powder, and mixtures thereof. 5. Pastry composition incorporating the premix as defined in any one of claims 1 to 4. 6. Process for the preparation of colored pastry products, based on the premix as defined in any one of claims 1 to 4 or based on 1a. pastry composition as defined in claim 5, said process requiring a temperature rise step. 7. Use of the premix as defined in any one of claims 1 to 4 as a dyeing product of pastry, chocolate, confectionery, the food industry and chocolate decorations.