GB2209917A - Instant paste for use in sugar craft - Google Patents

Instant paste for use in sugar craft Download PDF

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Publication number
GB2209917A
GB2209917A GB8721923A GB8721923A GB2209917A GB 2209917 A GB2209917 A GB 2209917A GB 8721923 A GB8721923 A GB 8721923A GB 8721923 A GB8721923 A GB 8721923A GB 2209917 A GB2209917 A GB 2209917A
Authority
GB
United Kingdom
Prior art keywords
paste
sugar
sugar craft
gelatine
cold water
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
GB8721923A
Other versions
GB2209917B (en
GB8721923D0 (en
Inventor
Beverley Andrea Dutton
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB8721923A priority Critical patent/GB2209917B/en
Publication of GB8721923D0 publication Critical patent/GB8721923D0/en
Publication of GB2209917A publication Critical patent/GB2209917A/en
Application granted granted Critical
Publication of GB2209917B publication Critical patent/GB2209917B/en
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

A powder mix including cold water soluble gelatine upon the addition of water forms an instant paste for use in sugar craft. The paste is used for modelling flowers and other figures which are then typically used to decorate cakes.

Description

INSTANT PASTE FOR USE IN SUGAR CRAFT This invention relates to an instant paste for use in sugar craft,and more particularly to a powder mix which forms such a paste upon the addition of water.
In recent years there has been a growing interest in the art of sugar craft. The term "sugar craft" refers to the modelling in sugar, or sugar-based materials, of flowers, petals and other figures which are then typically used for the decoration of cakes and other confectionery items. It will be understood that the materials used in sugar craft are not the same as conventional icing sugars which are often spread over the entire surface of cakes.
Gelatine has always been regarded as the best available gelling agent, but its maJor drawback has been that it is only soluble in hot water. Traditional recipes for pastes for use in sugar craft contain gelatine which needs to be dissolved in hot water. The use of such pastes may also entail a lengthy process which includes heating liquid glucose, warming icing sugar and melting fats. These recipes resuit in excellent products, but it will be appreciated that their preparation involves relatively complicated and time-consuming procedures.
In recent years, products have been marketed for use in sugar craft which contain a mixture of natural gums instead of gelatine. These have the advantage that they can be used cold and are easy to prepare. However, while being acceptable for some uses, the resulting pastes tend to dry out and suffer from poor elasticity or pliability.
here ls therefore a need for a paste for use in sugar craft which combines the advantages cf the presence of gelatine with ease of preparation. The present invention aims to provide such a product.
According to the present invention there is provided a powder mix that includes cold water soluble gelatine and which, upon the addition of water, forms an instant paste for use in sugar craft.
According to a further embodiment, the present invention provides a method of preparing an instant paste for use in sugar craft which comprises adding water to a powder mix that includes cold water gelatine.
In addition to the cold water soluble gelatine, the powder mix contains other ingredients conventionally used in sugar craft products and these are present in conventional amounts. Such ingredients typically include: icing powder (e.g. a blend of milled sucrose and malto dextrose), gum tragacanth, cornflour and albumen. Flavouring and/or colouring agents may also be present.
Any cold water soluble gelatine can be used in the instant paste. A particularly suitable gelatine is that made by davits Gelatine Division (a division of Davis IndustrIes (U.K.) Limited). This is a fine white powder manufactured by spray drying a mixture of high bloom gelatine and glucose syrup. Cold water soluble gelatine has previously been used or suggested for use in a variety of food products as a thickenIng, setting or ge'lir,g agent, or as a stabilflser, but it is believed that it has not previously been used in a paste suitable for use in sugar craft.
The instant paste of this invention is prepared for use simply by adding water to the powder mix at room temperature. If appropriate, for instance because the powder mIx has been kept under refrigeration, the addition of water ma occur at lower temperatures. It ill be apparent that this is a very simple and quick method of preparation and, in particular, there is nc need for heating. Once the water has been added, the paste is ready for use in sugar craft work.
The product of this invention gives a smooth and pliable paste which is ideal for sugar craft work.
The paste rolls out thinly and frills well.
The present invention will now be illustrated by the following Example.
EXAMPLE A paste according to this invention was prepared from a powder mix containing the following ingredients blended together: Cold water soluble gelatine 10g "Tate & Lyle" Fondant Icing Powder 1 kilo (Milled Sucrose + 8% Malto Dextrose) Gum Tragacanth 20g Cornflour 10g Albumen Powder (Meri White) 5g Approximately three-quarters of the powder mix was sifted into a bowl. 100 ml of cold water was then added with mixing so as to form a paste. The remainder of the powder was added over the paste and this was then worked in until all of the powder was incorporated. The resulting paste was kneaded until it appeared smooth and elastic. This can be used immediately for sugar craft work, but even better results are obtained if it is left for twelve hours before use.

Claims (5)

1. A powder mix that includes cold water soluble gelatine and which, upon the addition of water, forms an instant paste for use in sugar craft.
2. A powder mix as claimed in claim 1, which comprises cold water soluble gelatine, icing powder, gum tragacanth, cornflower and albumen powder.
3. A paste for use in sugar craft comprising cold water soluble gelatine and substantially as hereinbefore described with reference to the Example.
A A method of preparing an instant paste for use in sugar craft which comprises adding water to a powder mix that includes cold water soluble gelatine.
5. A method as claimed in claim 4, wherein the water added is at or below room temperature.
GB8721923A 1987-09-17 1987-09-17 Instant paste for use in sugar craft Expired - Lifetime GB2209917B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB8721923A GB2209917B (en) 1987-09-17 1987-09-17 Instant paste for use in sugar craft

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8721923A GB2209917B (en) 1987-09-17 1987-09-17 Instant paste for use in sugar craft

Publications (3)

Publication Number Publication Date
GB8721923D0 GB8721923D0 (en) 1987-10-21
GB2209917A true GB2209917A (en) 1989-06-01
GB2209917B GB2209917B (en) 1991-12-11

Family

ID=10623958

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8721923A Expired - Lifetime GB2209917B (en) 1987-09-17 1987-09-17 Instant paste for use in sugar craft

Country Status (1)

Country Link
GB (1) GB2209917B (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0399908A1 (en) * 1989-05-26 1990-11-28 Eridania Beghin-Say Sweetening product made of agglomerated crystals and process for preparing it
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
NL1001356C2 (en) * 1995-10-05 1997-04-08 Red Band Venco B V Powdered candy preparation.
GB2338883A (en) * 1999-06-14 2000-01-12 Sugarfayre Limited Edible sugarpaste decorations comprising a humectant

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1144729A (en) * 1966-10-25 1969-03-05 John Francis Gaughan Improvements in and relating to icing mixtures for decoration of confectionery
GB1501484A (en) * 1975-10-24 1978-02-15 Tate & Lyle Ltd Icing mixture
US4588602A (en) * 1985-02-25 1986-05-13 Nabisco Brands, Inc. Cold water soluble gelatin

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU590245B2 (en) * 1985-02-25 1989-11-02 Nabisco Brands Incorporated Cold water soluble gelatin

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1144729A (en) * 1966-10-25 1969-03-05 John Francis Gaughan Improvements in and relating to icing mixtures for decoration of confectionery
GB1501484A (en) * 1975-10-24 1978-02-15 Tate & Lyle Ltd Icing mixture
US4588602A (en) * 1985-02-25 1986-05-13 Nabisco Brands, Inc. Cold water soluble gelatin

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0399908A1 (en) * 1989-05-26 1990-11-28 Eridania Beghin-Say Sweetening product made of agglomerated crystals and process for preparing it
FR2647466A1 (en) * 1989-05-26 1990-11-30 Beghin Say Sa AGGLOMERIC CRYSTALLINE-FORMING EDULCORING PRODUCT AND PROCESS FOR PRODUCING THE SAME
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
NL1001356C2 (en) * 1995-10-05 1997-04-08 Red Band Venco B V Powdered candy preparation.
EP0769315A1 (en) 1995-10-05 1997-04-23 Red Band Venco B.V. Children's play product comprising a pulverulent confectionery preparation
GB2338883A (en) * 1999-06-14 2000-01-12 Sugarfayre Limited Edible sugarpaste decorations comprising a humectant
EP1060672A2 (en) * 1999-06-14 2000-12-20 Sugarfayre Limited Edible cake decorations
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

Also Published As

Publication number Publication date
GB2209917B (en) 1991-12-11
GB8721923D0 (en) 1987-10-21

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PCNP Patent ceased through non-payment of renewal fee

Effective date: 20060917