GB2204223A - Decoration of confectionery products - Google Patents

Decoration of confectionery products Download PDF

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Publication number
GB2204223A
GB2204223A GB08803699A GB8803699A GB2204223A GB 2204223 A GB2204223 A GB 2204223A GB 08803699 A GB08803699 A GB 08803699A GB 8803699 A GB8803699 A GB 8803699A GB 2204223 A GB2204223 A GB 2204223A
Authority
GB
United Kingdom
Prior art keywords
ink composition
article
weight
icing
confectionery
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.)
Granted
Application number
GB08803699A
Other versions
GB8803699D0 (en
GB2204223B (en
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
Application filed by PRAAG STEPHEN VAN filed Critical PRAAG STEPHEN VAN
Publication of GB8803699D0 publication Critical patent/GB8803699D0/en
Priority to PCT/GB1988/000325 priority Critical patent/WO1988008254A1/en
Priority to EP19880903332 priority patent/EP0318527A1/en
Priority to AU16232/88A priority patent/AU1623288A/en
Publication of GB2204223A publication Critical patent/GB2204223A/en
Priority to DK723888A priority patent/DK723888A/en
Application granted granted Critical
Publication of GB2204223B publication Critical patent/GB2204223B/en
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A23G2200/10—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

The method comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps and allowing the ink to set. The ink composition used 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.

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 45to), 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 an open container for more than one week.

Claims (7)

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.
GB8803699A 1987-04-27 1988-02-17 Decoration of confectionery products Expired - Fee Related GB2204223B (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
PCT/GB1988/000325 WO1988008254A1 (en) 1987-04-27 1988-04-27 Decoration of confectionery products
EP19880903332 EP0318527A1 (en) 1987-04-27 1988-04-27 Decoration of confectionery products
AU16232/88A AU1623288A (en) 1987-04-27 1988-04-27 Decoration of confectionery products
DK723888A DK723888A (en) 1987-04-27 1988-12-27 DECORATION OF CAKE PRODUCTS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB878709908A GB8709908D0 (en) 1987-04-27 1987-04-27 Decoration for confectionery products radio transmitters

Publications (3)

Publication Number Publication Date
GB8803699D0 GB8803699D0 (en) 1988-03-16
GB2204223A true GB2204223A (en) 1988-11-09
GB2204223B GB2204223B (en) 1990-10-17

Family

ID=10616415

Family Applications (2)

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

Family Applications Before (1)

Application Number Title Priority Date Filing Date
GB878709908A Pending GB8709908D0 (en) 1987-04-27 1987-04-27 Decoration for confectionery products radio transmitters

Country Status (1)

Country Link
GB (2) GB8709908D0 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2230686A (en) * 1989-04-18 1990-10-31 Eveleen Lisabeth Wright Decoration of confections
GB2205024B (en) * 1987-05-30 1991-12-18 Chocmotif Chocolate work
GB2260886A (en) * 1991-10-31 1993-05-05 Peter Dau Sugar icing mixture
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
GB2338883A (en) * 1999-06-14 2000-01-12 Sugarfayre Limited Edible sugarpaste decorations comprising a humectant
EP3135117A1 (en) * 2015-08-24 2017-03-01 Katjes Fassin GmbH + co. Kommanditgesellschaft Gel-comprising cartridge for the preparation of confectionery
WO2017032689A1 (en) * 2015-08-21 2017-03-02 Katjes Fassin Gmbh. + Co. Kommanditgesellschaft Gel-comprising cartridge for the preparation of confectionery

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2205024B (en) * 1987-05-30 1991-12-18 Chocmotif Chocolate work
GB2230686A (en) * 1989-04-18 1990-10-31 Eveleen Lisabeth Wright Decoration of confections
GB2260886A (en) * 1991-10-31 1993-05-05 Peter Dau Sugar icing mixture
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
EP1060672A2 (en) * 1999-06-14 2000-12-20 Sugarfayre Limited Edible cake decorations
GB2338883A (en) * 1999-06-14 2000-01-12 Sugarfayre Limited Edible sugarpaste decorations comprising a humectant
EP1060672A3 (en) * 1999-06-14 2001-01-10 Sugarfayre Limited Edible cake decorations
GB2338883B (en) * 1999-06-14 2001-08-08 Sugarfayre Ltd Edible cake decorations
US6432461B1 (en) 1999-06-14 2002-08-13 Sugarfayre Limited Edible cake decorations
WO2017032689A1 (en) * 2015-08-21 2017-03-02 Katjes Fassin Gmbh. + Co. Kommanditgesellschaft Gel-comprising cartridge for the preparation of confectionery
US11406117B2 (en) 2015-08-21 2022-08-09 Katjes Fassin Gmbh. + Co. Kommanditgesellschaft Gel-comprising cartridge for the preparation of confectionery
EP3135117A1 (en) * 2015-08-24 2017-03-01 Katjes Fassin GmbH + co. Kommanditgesellschaft Gel-comprising cartridge for the preparation of confectionery

Also Published As

Publication number Publication date
GB8709908D0 (en) 1987-06-03
GB8803699D0 (en) 1988-03-16
GB2204223B (en) 1990-10-17

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Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee
728V Application for restoration filed (sect. 28/1977)
CORR Correction

Free format text: THIS PATENT WAS ADVERTISED IN ERROR IN JOURNAL 6197 ON 27 FEBRUARY 2008, UNDER SECTION 28 AS HAVINGAN APPLICATION FOR RESTORATION FILED