GB2395683A - Adornment for comestible product - Google Patents
Adornment for comestible product Download PDFInfo
- Publication number
- GB2395683A GB2395683A GB0326370A GB0326370A GB2395683A GB 2395683 A GB2395683 A GB 2395683A GB 0326370 A GB0326370 A GB 0326370A GB 0326370 A GB0326370 A GB 0326370A GB 2395683 A GB2395683 A GB 2395683A
- Authority
- GB
- United Kingdom
- Prior art keywords
- substrate
- mixture
- starch
- percentage
- ingredients
- 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.)
- Withdrawn
Links
- 239000000758 substrate Substances 0.000 claims abstract description 84
- 229920002472 Starch Polymers 0.000 claims abstract description 34
- 239000008107 starch Substances 0.000 claims abstract description 34
- 235000019698 starch Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 28
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 14
- 239000000787 lecithin Substances 0.000 claims abstract description 14
- 235000010445 lecithin Nutrition 0.000 claims abstract description 14
- 229940067606 lecithin Drugs 0.000 claims abstract description 14
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 13
- 229920000881 Modified starch Polymers 0.000 claims abstract description 11
- 239000004368 Modified starch Substances 0.000 claims abstract description 11
- 235000019426 modified starch Nutrition 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 238000007645 offset printing Methods 0.000 claims abstract description 4
- 239000000976 ink Substances 0.000 claims abstract description 3
- 239000000230 xanthan gum Substances 0.000 claims abstract description 3
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 3
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims description 31
- 239000000203 mixture Substances 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 20
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 13
- 229920002261 Corn starch Polymers 0.000 claims description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 10
- 235000019759 Maize starch Nutrition 0.000 claims description 10
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 10
- 244000290333 Vanilla fragrans Species 0.000 claims description 10
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 10
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 10
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 10
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 10
- 239000000600 sorbitol Substances 0.000 claims description 10
- 239000004408 titanium dioxide Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 9
- 244000215068 Acacia senegal Species 0.000 claims description 9
- 235000006491 Acacia senegal Nutrition 0.000 claims description 9
- 229920000084 Gum arabic Polymers 0.000 claims description 9
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 9
- 235000010489 acacia gum Nutrition 0.000 claims description 9
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 9
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 9
- 229940113124 polysorbate 60 Drugs 0.000 claims description 9
- 239000004302 potassium sorbate Substances 0.000 claims description 9
- 229940069338 potassium sorbate Drugs 0.000 claims description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims description 9
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 8
- 235000011187 glycerol Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 229960001031 glucose Drugs 0.000 claims description 6
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 claims description 5
- 230000002939 deleterious effect Effects 0.000 claims description 5
- 229960000673 dextrose monohydrate Drugs 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims description 2
- 230000001747 exhibiting effect Effects 0.000 claims description 2
- 239000011874 heated mixture Substances 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims description 2
- 229950008882 polysorbate Drugs 0.000 claims description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims 2
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 150000004682 monohydrates Chemical class 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 229910000160 potassium phosphate Inorganic materials 0.000 claims 1
- 235000011009 potassium phosphates Nutrition 0.000 claims 1
- 239000006071 cream Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000012970 cakes Nutrition 0.000 abstract description 2
- 235000015243 ice cream Nutrition 0.000 abstract description 2
- 235000011837 pasties Nutrition 0.000 abstract description 2
- 235000014594 pastries Nutrition 0.000 abstract description 2
- 238000007650 screen-printing Methods 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 23
- 239000012071 phase Substances 0.000 description 7
- 239000012528 membrane Substances 0.000 description 5
- 238000005034 decoration Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
Classifications
-
- 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
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0097—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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Starch based substrates are provided with images thereon by offset printing or a silk screen printing process using edible inks, the substrates being applied to comestible products, such as pastries, iced cakes, pasties, ice cream, cream and meat products for the adornment thereof The substrates are freeze thaw stable when formed and may be frozen until required for use when the substrates may be applied to an unprocessed or part processed comestible. After application to an unprocessed or part processed comestible, which may then be baked, fried or grilled, a substrate and image thereon will expand with the comestible product without loss of image definition as the product becomes fully processed. A method of manufacture of the substrates is also disclosed using xanthan gum, rapeseed oil, modified starch and lecithin.
Description
L ADORNMENT FOR COMESTIBLE PRODUCTS
This invention is concerned with improvements in or relating to an adornment for a comestible product and is particularly concerned with a starch-based substrate having an image printed thereon and a method of manufacture of the printed starch-based substrate. The adornment or surface decoration of comestibles such as pastries, iced cakes, pasties, ice-cream, cream and meal products has produced very many different ways of applying the adornments.
For example, decorative images and/or other indicia of an informative nature may be transfer printed from a carrier means such as a release membrane, which membrane is brought info overlying relationship with a surface of the comestible product to be decorated or adorned for the transfer to be effected.
The release membrane may conveniently be made from a plastic material with the transfer of the decorative image being effected by the application of heat.
Alternatively, the release membrane may conveniently be made from a cellulose material with the transfer of the decorative image being effected by the application, under light pressure, of moisture to the interface between the release membrane and the surface ol'the comestible to be decorated or adorned.
Whatever product and process is used the exercise is costly and time consuming, particularly where a manufacturer produces a range of comestible products of a disparate nature with each product requiring a di fl'erent product and/or process for applying an adornment or decoration to those products.
The present invention seeks to overcome, or at least mitigate the drawbacks of prior arrangements for applying adornment or decoration to the surface of a comestible product.
- 2 Thus, the present invention conveniently provides a starch based substrate having an image printed thereon for application to a comestible product, characterized in that the substrate, which is freeze-thaw stable when formed, may be frozen until required for use, said use including the application thereof to an unprocessed or part processed comestible product, the substrate and image exhibiting no deleterious side affects after undergoing a heating process during baking, frying or grilling of an unprocessed, or part processed, comestible product, the substrate and image expanding with the product without loss of image definition as the product becomes fully processed.
Preferably, the starch based substrate comprises as a percentage by weight of the mixture from which the substrate is made: i) up to 2.5% by wt. xanthan gum; ii) up to 15% by wt. rapeseed oil; iii) up to 6% by wt. modified starch; and, iv) up to 3.5% by wt. lecithin.
In an alternative recipe conveniently provided by the present invention the starch based substrate may also comprises as a percentage by weight of the mixture from which the substrate is made: i) up to 10% by wt. sugar ii) up to 6% by wt. dextrose monobydrate; iii) up to 0.6% by wt. citric acid; and, iv) 5% to 15% by wt. glucose syrup.
The starch based substrate may also conveniently comprise as a percentage by weight of the mixture from which the substrate is made: i) 7% to 20% by wt. maize starch; ii) up to 1 1% by wt microcrystalline cellulose; iii) 1% to 17% by wt. gum acacia; iv) up to 4% by wt. titanium dioxide; v) up to 0.4% by wt. potassium sorbate;
- 3 vi) 28% to 52% by wt. water; vii) up to 10% by wt. glycerine; viii) up to 4.5% by wt. polysorbate 60; ix) up to 15% by wt. sorbitol; and, x) up to 0.2% by wt. vanilla flavouring.
The present invention also conveniently provides a method of forming a starch based substrate for application to a comestible product, the method comprising the steps of: i) blending a dry mixture of ingredients comprising as a percentage by weight of the mixture from which the substrate is made: a) 10% to 20% by wt. maize starch; b) up Lo 11% by wt. microcrystalline cellulose; c) 1% to 17% by wt. gum acacia; d) up to 6% by wt. modified starch; e) up to 2.5% by wt. xanthan; and, i) up to 0.4% by wt. potassium sorbate; ii) blending a liquid mixture of ingredients comprising as a percentage by weight of the mixture from which the substrate is made: a) 28% to 52% by wt. water; b) up to 10% by wt. glycerine; c) up to 4.5% by wt. polysorbate 60; d) up to 15% by wt. sorbitol; e) up to 0.2% by wt vanilla flavouring; and, i) up to 4% by wt. titanium dioxide; iii) heating a fatty phase mixture of ingredients comprising as a percentage by weight of the mixture from which the substrate is made: a) up to 15% by wt. rapeseed oil; and, b) up to 3.5% by wt. lecithin; iv) dispersing the heated mixture of rape-seed oil and lecithin in the premixed liquid ingredients using a high shear mixer to form an admixture thereof;
- 4 v) blending the premixed dry ingredients with the admixed liquid and fatty phase ingredients; and, vi) forming a sheet of substrate material from which substrates are delineated.
Preferably the dry ingredients may also comprise as a percentage by weight of the mixture from which the substrate is made: i) up to 10% by wt. sugar; ii) up to 6% by wt. dextrose monohydrate; and, iii) up to 0.6% citric acid.
Conveniently, the liquid ingredients further comprise 5% to 15% by wt. glucose syrup. The starch based substrate of the present invention may be provided with an image printed thereon using edible inks applied by a silk screen process or by an offset printing process.
Conveniently, the blending of the ingredients at each stage of the method is effected in a high shear mixer.
Preferably, the starch based substrate and the sheet of substrate material from which it is delineated have a thickness of 100 to 600 microns.
The present invention also conveniently provides a comestible product comprising a printed starch based substrate made in accordance with the methods set out in the last five preceding paragraphs, the starch based substrate being attached to the comestible product for the adornment thereof.
I'he now follows a detailed description of a starch based substrate provided by the
invention together with a detailed description of a method for the manufacture
thereof:
- 5 The many arrangements for applying surface decoration to comestible products leave a lot to be desired in relation to the time consuming and costly processes involved and the standard and quality of the finished products.
However, the starch based substrate provided by the present invention, which substrate is duly printed on an upper surface thereof with an image to be applied to a comestible product, ensures that the decorated end product is of the highest quality and is aesthetically pleasing.
The starch based substrate, together with the image printed on an upper surface thereof, is unique insofar that it is capable of withstanding a freeze thaw regime without suffering any deleterious affects thereto.
In addition the starch based substrate and the image printed thereon survive baking, frying, and grilling with the added advantage that the substrate and image expand with the comestible on which it has been attached during the heating processes without any discernible reduction in the image quality.
In a first general formulation, provided by the invention, the starch based substrate comprises as percentage by weight of the mixture from which the substrate is made: (a) dry ingredients including; 7% to 17% by wt. gum acacia, 10% to 2()% by wt.
maize starch, up to 4% by wt. titanium dioxide, up to 6.5% microcrystalline cellulose, up to 2.5% by wt. xanthan, up to 2.7% by wt. modified starch and up to 0.4% potassium sorbate; and, (b) liquid ingredients including; 32% to 52% by wt. water, 5% to 10% by wt. sorbitol, up to 10% by wt. glycerine, up to 3.5% by wt. polysorbate 60 and up to 0. 2% by wt. vanilla flavouring; and, (c) fatty phase ingredients including; 5% to 15% by wt. rapeseed oil and up to 3.5% by wt. lecithin.
- 6 In a second general formulation, provided by the invention, the starch based substrate comprises as a percentage by weight of the mixture from which the substrate is made: (a) dry ingredients including; 10% to20% by wt. maize starch, 1% to 11% by wt.
microcrystalline cellulose, 1% to 11% by wt. Gum acacia, up to 10% by wt. icing cane sugar, up to 6% by wt. dextrose monohydrate, up to 4% by wt. titanium dioxide, up to 6% by wt. modified starch, up to 0.6% by wt. citric acid, up to 2.5% by wt. xanthan and up to 0.3% potassium sorbate; and, (b) liquid ingredients including; 28% to 48% by wt. water, 5% to 15% by wt. glucose syrup, 1% to 7% by wt. glycerine, up to 4.5% polysorbate 60, up to 4% by wt.
sorbitol and up to 0.2% by wt. vanilla flavouring; and, (c) fatty phase ingredients including; up to 10% by wt. rapeseed oil and up to I % by wt. lecithin.
The following are specific examples of formulations lor the starch based substrate.
EXAMPLE 1
Dry ingredients % by wt. Wt. in Kg Gum Acacia 14.038 6.060 Maize Starch 13.343 5.760 Microcrystalline Cellulose 1.946 0.840 Xanthan (). 695 0.300 l itanium Dioxide 2.896 1.250 Modified Starch 0.486 0.210 Potassium Sorbate ().139 0.060 Liquid Ingredients Water 41.696 18.000 Sorbitol 9.266 4.000 Glycerine 4.633 2.000
Polysorbate60 0.973 0.420 Vanilla Flavouring 0.116 0.050 Fatty Phase Lecithin 0.510 0.220 Rapeseed Oil 9.266 4.000 Total 100.00 43.170 1:XAMPLF! 2
Dry Ingredients % By Wt. Wt. in Kg Maize Starch 14.484 6.912 Microcrystalline Cellulose 6.337 3.024 Gum Acacia 6.236 2.976 Icing Cane Sugar 5.029 2.400 Dextrose Monohydrate 4.225 2.016 T itanium Dioxide 3. 152 1.504 Modified Starch 0.503 0.240 Citric Acid 0.302 0.144 Potassium Sorbate 0.084 0.040 Xanthan ().302 0.144 Liquid Ingredients Water 40. 325 19.200 Glucose liquid 9.355 4.464 Glycerine 3.722 1.776 Polysorbate 6() 1.106 0.528 Sorbitol 0.402 0.192 Vanilla flavouring 0.101 0.048
- 8 Fatty Phase Rapeseed Oil 4.023 1.920 Lecithin 0.402 0.192 Total 100. 00 47.720 The method of making the starch based substrate is as follows: I. all of the dry ingredients with the exception of the Titanium Dioxide are dry blended in a mixer; 2. all ol' the liquid ingredients and the polysorbate 60 are blended together, the titanium dioxide being added to the blended mixture and dispersed therein using a high shear mixer for approximately 5 minutes; 3. the fatty phase lecithin and rapeseed oil are heated to between 70-80 degrees Centigrade and added to the blended liquid phase and dispersed therein using a high shear mixer; and, 4. the blended liquid phase is then added to the blended dry ingredients in the mixer and mixed for 5 minutes or until properly mixed.
The mixture is then formed into a sheet of substrate material of] 00 to 600 microns in thickness by any suitable process, e. g. by spraying or by rolling.
(he sheet of substrate material is then provided with decorative images and/or informative indicia by any suitable process, e. g. a screen printing process, or, by an offset printing process.
I'hereal'ter, the sheet oJ'substrate material is cut to delineate the starch based, printed substrates oi'the invention.
Obviously, the printing of the images on the sheet of substrate material may be effected after the delineation of the separate starch based substrates; however, it is more advantageous to print the images onto the sheet shortly after it is formed.
The starch based substrates may be utilised for the adornment of a comestible product immediately alter being produced; however, it is more likely that they will be stored in a freezer until they are required.
No deleterious effects arc suffered by the substrates, or the images printed thereon, while being subjected to the freeze-thaw regime prior to eventual use.
The printed substrate may be used on fresh cream, and cream alternatives without any deleterious side affects.
The printed substrate can also be used in baking applications on unprocessed or part processed comestible products where the printed substrate expands with the comestible as it is heated. ()nce again, there is no loss of image quality.
Claims (10)
1. A starch based substrate having an image printed thereon for application to a comestible product, characterised in that the substrate, which is freeze-thaw stable when formed, may be frozen until required for use, said use including the application thereof to an unprocessed or part processed comestible product, the substrate and image exhibiting no deleterious side affects after undergoing a heating process during baking, frying or grilling of an unprocessed, or part processed, comestible product to which it is applied, the substrate and image expanding with the product without loss of image definition as the product becomes fully processed.
2. A starch based substrate according to Claim 1, characterized in that the substrate
comprises as a percentage by weight oi the mixture from which the substrate is made: i) up to 2.5% by wt. xanthan gum; ii) 5% t<, 10% by wt. rapesced oil; iii) up to 2.7% by wt. modified starch; and, iv) up to 3. 5% by wt. lecithin.
3. A starch based substrate according to Claim 1, characterized in that the starch based substrate also comprises as a percentage by weight of the mixture from which the substrate is made: i) up to 10% by wt. sugar ii) up to 6% by wt. dextrose monohydrate; iii) up to 3.3% by wt. citric acid; and, iv) 5% to 1 5'h0 by wt. glucose syrup.
4. A starch based substrate according lo either one of Claims I and 2, characterized in that the starch based substrate also comprises as a percentage by weight of the mixture from which the substrate is made: i) 10% to 20% by wt. maize starch; ii) up to 11% by wt microcrystalline cellulose;
iii) 6% to 17% by wt. gum acacia; iv) up to 4% by wt. titanium dioxide; v) 0.1% to 0.4% by wt. potassium phosphate; vi) 28% to 52% by wt. water; vii) up to 10% by wt. glycerine; viii) up to 4.5% by wt. polysorbate 60; ix) up to 15% by wt. sorbitol; and, x) up to 0.2% by wt. vanilla flavouring.
5. A starch based substrate according to Claim 1 characterized in that the substrate comprises as a percentage by weight of tile mixture from which the substrate is made; 14.038% by wt. gum acacia, 13.343% by wt. maize starch, 1.946% by wt.
microcrystalline cellulose, 0.695% by wt. xanthan, 2.896% by wt. titanium dioxide, 0.486% by wt. modified starch, 0.139% by wt. potassium sorbate, 41.696% by wt. water, 9.266% by wt. sorbitol, 4.633% by wt. gIycerine, 0. 973% by wt. polysorbate 60,0.116% by wt. vanilla flavouring, 0.510% by wt. lecithin and 9.266% by wt. rapeseed oil.
6. A starch based substrate according to Claim 1 characterized in that the substrate comprises as a percentage by weight of the mixture from which the substrate is made; 14.484% by wt. maize starch, 6.337% by wt. microcrystalline cellulose, 6.236% by wt. gum acacia, 5,029% by wt. icing sugar cane, 4.225% by wt.
dextros monohydrate, 3.152% by wt. titanium dioxide, 0.503% by wt. modified starch, ().3()2% by wt. citric acid, 0.084% by wt. potassium sorbate, 0.302% by wt.
xanthan, 40.325% by wt. water, 9.355% by wt. glucose liquid, 1.106% by wt.
polysorbate 60, 0.402% by wt. sorbitol, 0.1% by wt. vanilla flavouring, 4. 023% by wt. rapeseed oil and 0.402% by wt. lecithin.
7. A method oi forming a starch based subsbatc for application to a comestible product, the method comprising the steps of
- 12 i) blending a dry mixture of ingredients comprising as a percentage by weight of the mixture from which the substrate is made: a) 10% to 20% by wt. maize starch; b) 1.5% to 11% by wt. microcrystalline cellulose; c) 1% to 17% by wt. gum acacia; d) up to 6% by wt. modified starch; e) up to 2.5% by wt. xanthan; and, t) up to 0.4% by wt. potassium sorbate; ii) blending a liquid mixture of ingredients comprising as a percentage by weight of the mixture from which the substrate is made: a) 28% to 52% by wt. water; b) up to 10% by wt. glycerine; c) up to 4.5% by wt. polysorbate 60; d) up to 15% by wt. sorbitol; e) up to 0.2% by wt vanilla flavouring; and, f) up to 4% by wt. titanium dioxide; iii) heating a fatty phase mixture ol ingredients comprising as a percentage by weight of the mixture from which the substrate is made: a) up to 15% by wt. rapeseed oil; and, b) up to 3.5% by wt. lecithin; iv) dispersing the heated mixture of rape-seed oil and lecithin in the premixed liquid ingredients using a high shear mixer to form an admixture thereof, v) blending the premixed dry ingredients with the admixed liquid and fatty phase ingredients; and, vi) forming a sheet of substrate material from which substrates are delineated.
8. A method according to Claim 7, characterized in that the dry ingredients further comprise as a percentage by weight of the mixture from which the substrate is made:
- 13 i) up to 10% by wt. sugar; ii) up to 6% by wt. dextrose monohydrate; and, iii) up to 0.6% citric acid.
9. A method according to Claim 8, charaeterised in that the liquid ingredients further comprise 5% to 15% by wt. glucose syrup.
10. A method according to any one of Claims 8 and 9, characterized in that the substrate is provided with an image printed thereon using edible inks applied by a silk screen process or by an offset printing process.
l l. A method according to any one of Claims 7 to 10, charaeterised in that the blending of the ingredients at each stage of the method is effected in a high shear mixer. 12. A starch based substrate according to any one of Claims I to 6 formed by the method of Claims 7 to 11, characterized in that the substrate and the sheet of substrate material from which it is delineated have a thickness of 100 to 600 microns. l 3. A comestible product comprising a printed starch based substrate according to any one of Claims 1 to 6 and made by the method of Claims 7 to I I, the substrate being attached to the comestible product for the adornment thereof:
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB0227663.2A GB0227663D0 (en) | 2002-11-27 | 2002-11-27 | Adornment for comestible products |
| GB0308300A GB0308300D0 (en) | 2003-04-10 | 2003-04-10 | Adornment for comestible products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0326370D0 GB0326370D0 (en) | 2003-12-17 |
| GB2395683A true GB2395683A (en) | 2004-06-02 |
Family
ID=29738115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0326370A Withdrawn GB2395683A (en) | 2002-11-27 | 2003-11-12 | Adornment for comestible product |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU2003282232A1 (en) |
| GB (1) | GB2395683A (en) |
| WO (1) | WO2004047556A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8802176B2 (en) | 2010-01-11 | 2014-08-12 | Scott A. Lange | Edible baking liner |
| EP2809174A4 (en) * | 2012-02-03 | 2015-11-04 | Pipe Don T Paint Pty Ltd | Decoration, decorative base and method for making same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017045069A1 (en) * | 2015-09-14 | 2017-03-23 | 9083-8319 Quebec Inc. Fasrs Signature Pasquier | Method for printing and transfer onto a food item |
| WO2024127023A1 (en) * | 2022-12-14 | 2024-06-20 | Sun Chemical B.V. | Edible and soluble transfer films for the decoration of beverages and foodstuffs |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3537406A (en) * | 1968-06-12 | 1970-11-03 | Lewis John Ort | Decorating bread products |
| US3851075A (en) * | 1972-09-08 | 1974-11-26 | Frito Lav Inc | Process for imparting design on surfaces of food material |
| US3852494A (en) * | 1973-04-30 | 1974-12-03 | E Williamson | Methods and apparatus for decorating confectionery items |
| US4285978A (en) * | 1979-03-21 | 1981-08-25 | Quinlivan Sharon L | Method for decorating baked goods and the like |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2689376B1 (en) * | 1992-04-03 | 1997-05-30 | Bsn | USE OF A PROTECTIVE FILM FOR A FOOD PRODUCT COMPRISING A COATING OF CHOCOLATE OR THE LIKE, FILM-FORMING COMPOSITION FOR OBTAINING SUCH A FILM AND METHOD FOR ITS IMPLEMENTATION. |
| JPH10215792A (en) * | 1997-02-12 | 1998-08-18 | Fuji Sangyo Kk | Edible film |
| IL120226A (en) * | 1997-02-16 | 2000-11-21 | Grafix Ltd U | Edible paper and a method for making it |
| JP2002176933A (en) * | 2000-12-13 | 2002-06-25 | Kenji Yokoi | Edible printing film |
-
2003
- 2003-11-12 AU AU2003282232A patent/AU2003282232A1/en not_active Abandoned
- 2003-11-12 WO PCT/GB2003/004901 patent/WO2004047556A1/en not_active Application Discontinuation
- 2003-11-12 GB GB0326370A patent/GB2395683A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3537406A (en) * | 1968-06-12 | 1970-11-03 | Lewis John Ort | Decorating bread products |
| US3851075A (en) * | 1972-09-08 | 1974-11-26 | Frito Lav Inc | Process for imparting design on surfaces of food material |
| US3852494A (en) * | 1973-04-30 | 1974-12-03 | E Williamson | Methods and apparatus for decorating confectionery items |
| US4285978A (en) * | 1979-03-21 | 1981-08-25 | Quinlivan Sharon L | Method for decorating baked goods and the like |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8802176B2 (en) | 2010-01-11 | 2014-08-12 | Scott A. Lange | Edible baking liner |
| EP2809174A4 (en) * | 2012-02-03 | 2015-11-04 | Pipe Don T Paint Pty Ltd | Decoration, decorative base and method for making same |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2004047556A1 (en) | 2004-06-10 |
| AU2003282232A1 (en) | 2004-06-18 |
| GB0326370D0 (en) | 2003-12-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |