GB2426219A

GB2426219A - Amylaceous edible substrate product

Info

Publication number: GB2426219A
Application number: GB0510144A
Authority: GB
Inventors: Robert John Young
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-05-18
Filing date: 2005-05-18
Publication date: 2006-11-22
Anticipated expiration: 2025-05-18
Also published as: GB2426219B; GB0510144D0

Abstract

The product includes an amylaceous edible substrate comprising a starch component having an amylose content of between 25 and 45% by dry weight based on the dry weight of the starch component. In one aspect, the edible substrate is releasably carried on a flexible support. A method for forming the product comprises spreading a edible film-forming composition comprising said starch component onto said flexible support. In another aspect, the edible substrate is self-supporting and has an exposed surface carrying an image marked thereon. The printed edible substrate may be used for decorating foodstuffs. In a third aspect, the edible substrate is pre-cut to enable selected portions of the edible substrate to be individually separated therefrom.

Description

AMLACEOUS EDIBLE SUBSTRATE PRODUCT

Field of the invention

The present invention relates to a product comprising an amylaceous edible substrate, to a method of forming such a product and to a number of uses of such a product, particularly in the foodstuff decorating art.

Background of the invention

Printed edible substrates are frequently used to decorate foodstuffs, particularly baked goods such as cakes, pies, cookies and the like so as to present a pleasing or not so pleasing presentation in the case of embarrassing images to those who are to receive them. Especially on occasions of note such as a birthday, weddings, Christmas, christenings or major life events such as graduation, in fact for any manner consonant with the theme of the occasion.

The conventional edible substrates used for these special occasion cakes fall into three distinct but non-limiting categories as follows: l.Rice Paper Rice paper has been used for many years as an edible substrate and can indeed be printed on with edible inks, however it has its down side. Firstly what is generically known as white rice paper is not white but slightly grey in colour and as most forms of printing rely on the whiteness of the substrate being printed onto to produce white in the finished article, which is not possible with commercially obtainable rice paper. The surface of commercially obtainable rice paper is normally not smooth but textured making the printed image look dull and out of focus.

Thirdly commercially obtainable rice paper when wetted by the edible inks tend to curl up or wrinkle and once printed have to be put on a flat surface immediately with some kind of heavy weight on top to keep them flat until dry. By the very nature of the product it is also only available in single rectangular sheets and not possible to print circles or die cut pieces unless printed beforehand and then die cut after printing. The attaching of these sheets to the foodstuff also requires some additional form of adhesion.

2. Sugar Paste For many years sugar paste has again been used to place edible artwork onto foodstuffs particularly celebration cakes and cookies. Although very white in appearance it has very little or no memory and if not handled very carefully after printing can tear or stretch and thereby distort the printed image. Sugar paste by its very nature also contains significant amounts of sugar, which can be detrimental to health. Sugar paste is also hydroscopic and in times of high humidity can become sticky and tends to be difficult to print and handle. As with rice paper due to its consistency it is also not feasible to have a plurality of die cut shapes adhered to a release paper that can be printed unless printed and then die cut after printing. The attaching of these sheets to the foodstuff also requires some additional form of adhesion. If left in ambient air these sheets either become sticky due to high humidity or become dry and brittle if the ambient air is dry.

3. Frosting Sheets Most commercially used frosting sheets are produced in America. They are white but not brilliant white in appearance. These sheets do have the possibility to be produced in multiple pieces placed on a release paper and thereby enables the user to print multiple pieces of varying shape and size. These sheets like sugar paste are hydroscopic by nature as they rely on this effect to adhere to the foodstuff they are being applied to. They contain significant amounts of gums, cellulose and sugars to bind all the ingredients together. If left in ambient air these sheets can become unusable due to either becoming damp due to high humidity, which makes removing them from the release paper very difficult, or becoming dry and brittle if the ambient air is very dry and both full sheets as well as sheets containing a number of pieces may release from the backing sheet making it impossible to print multiple pieces, or in very dry climates they tend to crumble when handled to resemble dandruff.

Accordingly it would be a significant advance in the art if it were possible to produce an edible substrate that need not contain sugar, gums, GM products, cellulose, salt or fat, that was not hydroscopic, did not need to be kept in air-tight bags to stop it drying out or becoming sticky, was always soft and flexible, had good memory and did not stretch and thereby distort the image when pulled and had good residual strength, was able to adhere to foodstuffs Particularly foodstuffs that had a smooth non absorbent surface, was much lighter than the current products yet was moist to the palette, did not dry and become brittle and had little or no taste to compete with the foodstuff it was applied to and could be produced in significantly less time than those edible substrates in common commercial use.

In the prior art there have been various attempts at this noble goal with greater and lesser degrees of success. The following are by way of nonlimiting examples.

United States patent US 5017394 (McPherson) discloses a method of using a silk screen to form thin, flat, flexible, free standing base shapes or transfers directly on release paper in their final form from fluid base shape material, all in one step. After drying, pictorial images are then silk screened onto the base shapes to produce the final edible image for decorating foodstuffs. Recipes for preparing the fluid base shape material and a novel machine for peeling the base shapes from the release paper with a spring steel blade are also disclosed.

United States patent US 6652897 (Stewart) discloses an edible film and method of using same for decorating foodstuffs, in particular baked goods, wherein anyone can easily, inexpensively and artistically decorate foodstuffs.

The described edible film is composed of an edible polymer film which is preferably releasably mounted upon a flexible substrate to provide a reinforced edible film. The edible film is peelably released from the substrate to provide decorations for the foodstuff. The edible film may be decoratively prepared into predetermined decorations prior to distribution, which may include being pre-printed, pre- cut, coloured, or being of pre-selected opacity and sheen.

Pre-printing may be accomplished by any suitable printing process utilizing edible inks. Alternatively, the edible film may be distributed in a not yet finalized decoration form, wherein finalization is left up to the user. For example, the reinforced edible film may be distributed without being pre-printed or only partially pre-printed, wherein the user controls subsequent printing, writing, drawing or otherwise marking upon the edible film, such as by use of edible ink writing instruments. Further, the user may purchase sheets of the reinforced edible film and thereafter cut the reinforced edible film sheets into shapes defined by the user.

Accordingly, it is an object of the present invention to provide an edible substrate and method of using same for decorating a foodstuff, wherein a user can accomplish artistically professional results inexpensively and without training or innate talent.

It is a further object of the present invention to provide kits for foodstuff decorations, wherein the kits contain pre-printed and pre-cut edible substrate decorations, which may be applicable to generic or specific occasions.

It is another object of the present invention to provide kits for foodstuff decorations, wherein the kits contain non-printed or partly printed and non-cut or pre-cut edible substrate sheets or portions of sheets which are finalised by a user to form decorations which may be applicable to generic or specific occasions.

It is an additional object of the present invention to provide an edible substrate releasably adhered to a flexible support so as to provide a reinforced edible substrate that is capable of rough handling yet the substrate itself may be very delicate and gossamer.

It is still another object of the present invention to provide a reinforced edible substrate having structural integrity sufficiently suitable for printing thereupon by manual or automatic processes, yet when the edible substrate is peeled from the flexible support, the edible substrate becomes a decoration that is of such a delicate and gossamer quality that it is able to conjoin with the surface of the foodstuff.

It is yet another object of the present invention to provide a foodstuff decoration which is applicable to a wide range of foodstuff decoration situations, wherein the decoration supplies a visual contribution thereto and may or may not contribute to the taste and masticatory feel of the foodstuff.

It is yet another object of the present invention to provide a foodstuff decoration which has an adhesive on the reverse to the printed surface so that the edible substrate may be adhered to those food stuff s that have a surface that does not absorb moisture like chocolate bars. Easter Eggs and all manner of foodstuffs where the application of a sticky printed edible label decoration supplies a visual contribution thereto and may or may not contribute to the taste and masticatory feel of the foodstuff.

These, and additional objects, advantages, features and benefits of the present invention will become apparent from

the following specification.

SUMMARY OF THE INVENTION

According to a first aspect of the present invention there is provided a product comprising an amylaceous edible substrate comprising a starch component having an amylose content of between 25 and 45%, preferably between 30 and 44%, and more preferably between 35 and 40%, by dry weight based on the dry weight of the starch component, characterised in that the substrate is releasably carried on a flexible support.

Preferably the starch component comprises at least one stabilised starch. The starch contained in said composition may, in particular, have been stabilised by having been subjected to at least one modifying treatment selected from the group comprising chemical treatments, physical treatments and enzyme treatments.

Chemical treatments include, in particular, all of the known processes of esterification, etherification, cross-linking or hydrolysis using acids or oxidants.

According to a preferred variation of the invention, the chemical treatments, which are particularly suitable for obtaining a film-forming starch composition, are what are known as stabilising treatments, i.e. hydroxypropylation and acetylation, these treatments optionally being complemented by fluidisation, for example by acid treatment.

The edible substrate of the product according to the present invention therefore advantageously comprises at least one stabilised starch, and preferably a hydroxypropylated starch exhibiting a degree of substitution (DS) of at most 0.2.

The term "DS" in the context of the present invention refers to the average number of hydroxypropyl groups per 10 anhydroglucose units. This average number is determined by the conventional methods of analysis, which are known to a person skilled in the art.

Physical treatments include, in particular, all of the known processes of pre-cooking, cooking, extrusion, atomisation or drying, and the processes of microwave or ultrasound treatment, plasticisation or granulation.

In order to prepare a film-forming starch composition, mixtures of starches of various origins may be used, so as to adjust the amylose content between to 25 and 45%.

Amylopectin-rich starches (known as "waxy" starches) may, for example, be mixed with amylose-rich starches.

The starch component preferably comprises at least one legume starch, in particular a legume starch which has an amylose content of less than 45% by weight. The legume starch may be hydroxypropylated and optionally fluidised.

Starches naturally having an amylose content within the range of 25% to 45% may also be used. In particular, legume starch may be suitable. This legume starch has an amylose content of less than 45%, more precisely between 25 and 45%, preferably between 30 and 44%, and even more preferably between 35 and 40%. The term "legume" in the context of the present invention refers to any plant belonging to the Caesalpiniaceae, Mimosaceae or Papilionaceae plant families and, in particular, any plant belonging to the Papilionaceae plant family such as, for example, the pea, the haricot bean, the broad bean, the field bean, the lentil, the lucerne, the clover or the lupin.

This definition includes, in particular, any plants described in any one of the tables contained in the article by R. Hoover et al. entitled "Composition, structure, functionality and chemical modification of legume starches: a review" Preferably, the legume is selected from the group comprising the pea, the haricot bean, the broad bean and the field bean.

Advantageously, it is peas, the term "pea" being understood here in its broadest sense and including in particular: - all of the wild varieties of "smooth pea" , and - all of the mutant varieties of "smooth pea" and "wrinkled pea", whatever the uses to which said varieties are generally put (human food, animal nutrition and/or other uses) Said mutant varieties are, in particular, those known as "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants", and "lam mutants" as described in the article by C-L. Heydley et al. entitled "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

According to a further advantageous variation, the legume is a plant, for example a pea or field bean variety, producing grains containing at least 25%, preferably at least 40%, by weight of starch (dry/dry) The term "legume starch" refers to any composition extracted, in whatever manner, from a legume and, in particular, from a papilionaceous plant, the starch content of which is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed by dry weight based on the dry weights of the starch component.

Advantageously, this starch content is greater than 90% (dry/dry) . It may, in particular, be greater than 95%, including greater than 98%.

According to a further variation, the protein content of the starch component is less than 25%, preferably less than 10%, these percentages being expressed by dry weight based on the dry weight of the starch component. This content may, in particular, be less than 5%, including less than 1%.

The edible substrate of the product according to the present invention may further comprise one or more secondary film- forming agents, which may be selected from cellulose derivatives such as alkyl ethers or alkyl esters, such as, for example, methylcellulose, carboxymethylcellulose (CMC), hydroxypropyl cellulose (HPC) hydroxypropyl methylcellulose, cellulose acetophthalate, cellulose or ethylcellulose acetate, or else polyvinylpyrrolidone (PVP), polyvinyl phthalate, dextrose, zein, pullulan, acrylic polymers, alginates, carraghenates, polyvinyl alcohol (PVA), gelatin, dextrins, and mixtures thereof. This secondary film-forming agent has a cover-reinforcing role, and prevents any fissuring of the coating that is created, including deterioration thereof during subsequent handling.

Advantageously, a hydroxypropyl methylcellulose having a low - 10 viscosity (between 3 and 15 centipoises at ambient temperature, in a 2% by weight solution in water) will be used. According to a preferred variation, a mixture of hydroxyethylcellulose, hydroxypropyl methylcellulose and starch will be used, the ratio by weight of hydroxyethylcellulose to hydroxypropyl methylcellulose advantageously being between 1:4 and 1:1, preferably between 1:3 and 1:2.

The secondary film-forming agent can be present in the edible substrate of the product according to the invention at a level of 0 to 55% by weight based on dry matter, preferably of 3.5 to 50%, and even more preferably of 5 to 20%.

The edible substrate may advantageously comprise one or more hydrophilic or hydrophobic plasticisers. This plasticiser may be selected from the group consisting, in particular, of glycerol, sorbitol and sorbitol anhydrides, maltitol and maltitol syrups, polyethylene glycol having a molecular weight between 400 and 10,000 daltons and polyethylene glycol stearate, propylene glycol, triethylcitrate, acetyltriethylçitrate, tributylcitrate, polysqrbate, the acetylated monoglycerides, the lactic acid esters, the fatty acids and the salts or ethoxylated derivatives thereof, such as, in particular, stearic acid, the phthalates, the ethyl or butyl sebacates, miglyol, glycerol triacetate, liquid paraffin, lecithin, carnauba wax and hydrogenated castor oil, individually or mixed together. The most preferred plasticisers are selected from ethoxylated stearic acid or triacetin, sorbitol, glycerol, polyethylene glycol, triethylcitrate, polysorbate, carnauba wax and hydrogenated caster oil, individually or mixed together.

Plasticiser contents between 2.5 and 30% are suitable, the percentages being based on the weight of the edible - 11 - substrate. According to a preferred variation, the film- forming composition according to the invention comprises between 5 and 25%, and even more preferably between 10 and 25%, of plasticiser by dry weight based on the film-forming composition.

From 10 to 25% by weight of the plasticiser in the edible substrate is suitable, such as about 15.82%.

The edible substrate may further comprise a wetting agent, in particular selected from Tween 80, polysorbate 80, propylene glycol, individually or mixed together.

The starch component may include a starch selected from extra white maize starch, maize starch, cornstarch, pea starch, potato starch, wheat starch, canna starch, rice flour cake flour or mixtures thereof.

The starch content of the edible substrate is preferably between 10 and 90% by weight, preferably between 10 and 50%, and more preferably still between 10 and 30%.

The edible substrate preferably comprises from 5 to 15% by weight of pea starch, such as about 9.73%, and from 1 to 20% by weight of a further starch, such as about 17.86%, which may be a raw (i.e. unmodified) starch.

The edible substrate may further comprise any suitable additive that is conventionally used by a person skilled in the art, such as flavourings, sweeteners, dyes or pigments, opacifiors such as talc, lubricants such as magnesium stearate, mineral oils, lecithin, carnauba wax, proofing agents such as fatty acids and the derivatives thereof, silicone polymers, wetting agents such as surface-active agents, surfactants such as polysorbate 80, adhesion promoters, such as microcrystalline cellulose, polyols, - 12 - maltodextrins, polydextrose or lactose, preservatives such as, in particular, sodium citrate, anti-caking agents such as polyethylene glycol 3350, lecithin, stearic acid, talc, microcrystalline cellulose, aqueous solvents such as S methanol, ethanol, butanol, methylene chloride, acetone and also active substances, for example pharmaceutical substances.

The colouring pigments that may be used may be selected from the pigments that have previously been used in the production of film-forming products intended for coating foodstuffs. Any pigment or dye that is soluble or in the form of a lake, of a dietary grade, and in particular titanium dioxide, talc, magnesium carbonate, iron oxides or riboflavin, may be used. The dye contents vary according to the desired type of colouring: for white coatings, it is preferable to use 0.25% to 3% by weight of titanium dioxide; for coloured coatings, 0.1 to 40%, preferably 15 to 25%, by weight of dye will be used.

The lubricants may be used in a proportion of 0 to 10 % by weight in the edible substrate. The preservatives are generally used in a proportion of 0 to 4% by weight. The surfactants are incorporated in a proportion of 0 to 15% by weight.

The product is preferably substantially free of sugars, cellulose, fat, GM products, and gums.

The edible substrate is carried on a flexible support thereby to reinforce the edible substrate. The flexible support is preferably selected from paper and plastic sheet materials. That surface of the flexible support which is in contact with the edible substrate may comprise a release coating, such as a silicone.

- 13 - The substrate is ideally a food-product-compatible release paper which has the properties of releasably adhering to the edible substrate in a manner that admits of hand peeling and further of providing mechanical handling integrity for the edible substrate so that the edible substrate may be processed, such as by printing and cutting, into a decoration. An example of an acceptable substrate is 2PE90/16 as supplied by Cotek Papers Limited, Draycott, UK.

Other food product compatible release papers may also be used.

The product may be formed by a method including spreading a film-forming composition comprising the starch component onto the flexible support. The film-forming composition preferably comprises an aqueous base.

The film-forming composition may further comprise water, and generally water contents between 10 and 90% by weight.

Preferably, said composition comprises between 55 and 80% by weight of water, and even more preferably between 55 and 70% water.

The film-forming composition itself may be prepared from a ready-to-use powder, which may either consist of a physical mixture of powders or be in the form of granules obtained by the methods known to a person skilled in the art, such as wet granulation, granulation in a fluidised bed, by atomisation, by extrusion, spheronisation, compaction, spray-cooling, etc. The exposed surface of the edible substrate may be provided with a printed image. The edible substrate may be printed mechanically or manually, with edible ink.

The edible substrate may also be embossed in a manner known in the art.

- 14 - In an embodiment of the invention, the edible substrate is pre-cut to enable selected portions of the edible substrate to be individually released from the flexible support.

S The invention also provides a method of decorating a foodstuff comprising printing one or more images onto the exposed surface of the edible substrate of the product, releasing the printed edible substrate from said flexible support and applying the printed edible substrate to the foodstuff.

The edible substrate may sufficiently adhere to the foodstuff without the need for the use of an adhesive.

However, where an adhesive is desired this may be deposited on the flexible support prior to the edible substrate being formed thereon. An example of a suitable adhesive is a heated liquid mixture of 70% sorbitol such as Neosorb p 60 (ex Roquette) and 30% powdered glucose such as Glucidex 1 (ex Roquette) The edible substrate according to the present invention is composed of an amylaceous composition, which is preferably releasably mounted upon a flexible support to provide a reinforced edible substrate. The edible substrate is peelably released from the substrate to provide decorations for the foodstuff. The edible substrate may be decoratively prepared into predetermined decorations prior to distribution, which may include being pre-printed, pre-cut, coloured, flavoured or being of pre- selected opacity and sheen. Pre-printing may be accomplished by any suitable printing process utilising edible inks. Alternatively, the edible substrate may be distributed in a not yet finalised decoration form, wherein finalisation is left up to the user. For example, the reinforced edible substrate may be distributed without being pre-printed or only partially pre- printed, wherein the user controls subsequent printing, - 15 - writing, drawing or otherwise marking upon the edible substrate, such as by use of an air-brush or edible ink pens. Further, the user may purchase sheets of the reinforced edible substrate and thereafter cut the reinforced edible substrate sheets into shapes defined by the user.

The reinforced edible substrate may be distributed in the form of prepared decorating kits containing decorations f or decorating foodstuffs generically for common occasions, which kits may further have provision for user modification for individualised preparation or finalisation of the decorations. The reinforced edible substrate may be further made available for commercial preparation of personalised decoratively prepared edible substrate decorations.

In one version of the method, an edible substrate is pre- printed utilising edible inks into decorations. The pre- printing may be based upon any pictorial or graphic source, and may be generic or may be personalised. The user then releases the edible substrate from its flexible support and places the pre-printed edible substrate onto the foodstuff.

For example, a happy birthday design on an edible substrate may be placed upon the icing on the top or sides of a birthday cake.

In a second version of the method, an edible substrate is not pre-printed or is only partly pre-printed. The user places personalised markings upon the edible substrate utilising edible ink, such as from edible ink pens. The user then releases the edible substrate from its flexible support and then places it upon the foodstuff, as recounted immediately above.

In yet a third version of the method, the user may cut the reinforced edible substrate into desired shapes or may use - 16 - pre-cut shapes of the edible substrate, which after the edible substrate is released from the substrate, are then placed at decoratively pleasing locations on a foodstuff.

The edible substrate may be pre-printed, coloured, flavoured S or otherwise decorated so as to be decoratively distinguishable when placed upon the foodstuff.

The product may be commercially produced and easily stored for long periods.

The product may be opaque, clear, coloured, or any variation of any of them.

This facilitates pre-printing and the user marking upon the edible substrate (such as for way of non-limiting example printing, writing or drawing upon it) . It also facilitates being die-cut or kiss cut or user determined cut design shapes of the edible substrate being decorative in their own right.

The product may be easily kiss cut to provide areas of definition of decorations while the release paper is not cut. Folding of the edible substrate will easily facilitate the user in being able to peel just those kiss cut areas that are required for the decoration of the foodstuff at the time determined by the user.

The user can easily cut the product into user determined shapes with scissors, knife or a craft razor knife or scalpel. The user may with care even cut through the edible substrate without cutting the release paper when defining the areal extent of the finalised decoration.

The edible substrate may be flavoured thereby enhancing the taste of the foodstuff or tasteless without thereby affecting its taste.

- 17 - The flexible support facilitates the handling of the edible substrate in a manner customary of paper, yet the edible substrate may itself be of a delicate nature. The edible substrate may be placed into conventional printing presses, S pen plotters, ink-jet printers, silkscreen machines and so on, and may be hand marked upon, marked with rubber stamps, drawn upon with edible ink pens. Yet, easy release from the flexible support makes the edible substrate easily accessible when it is required to be applied to the foodstuff.

The product may be supplied in kit form for the user to customise the decoration of the foodstuffs, wherein the kit may contain a plurality of assorted edible product sheets and a plurality of edible ink writing instruments.

According to a second aspect of the invention, the edible substrate is self-supporting and has an exposed surface carrying an image marked thereon. Thus, it is to be understood that the edible substrate may be used alone without the flexible support for the purpose of providingdecorations for foodstuff in the manner as outlined herein- above. Further the term "marked" is to be understood to mean any form of causing any kind of indicia to be placed upon the edible substrate, such as for a non-limiting example, by printing in its widest form, writing, drawing, or any other means of image transfers and may include causing selective ingredients in the edible substrate to produce patterns in the dried product.

It is to be further understood that the product and method of use may therefore be used with any foodstuff, including, but not limited to confectioneries, inclusive of cakes, candies, cookies, ice cream and chocolate. In a preferred embodiment of the invention, a surface of the foodstuff is moistened prior to applying the printed edible substrate - 18 - thereto. Thus, foodstuffs not ordinarily having surface moisture sufficient to adherably hold the edible substrate thereto may be supplied by the user with the requisite surface moisture. For example, spraying water upon the surface of a dry foodstuff can supply sufficient moisture so that the edible substrate adheres to the surface of the foodstuff.

The invention also provides a kit for decorating foodstuffs, comprising the edible substrate (carried on a flexible support or self-supporting) together with means for marking an image upon an exposed surface of the edible substrate.

The decorating kit may be provided to decorate foodstuffs such as cakes. The kit contains a plurality of product sheets, which may include for instance coloured, flavoured, non-flavoured, clear or opaque sheets of edible substrate and may further include pre-printed and/or die-cut or kiss cut the sheets for purposes consonant with a generic or identified occasion. The kit optionally includes a plurality of assorted coloured edible ink writing instruments, which are preferable of the felt tip pen variety for user utilisation.

The invention will now be further described, purely by way of example, with reference to the accompanying drawings, in which: FIG. 1 is a perspective view of a foodstuff decorated using the edible substrate and method of use therefore according to the present invention.

FIG. 2 is a side elevation of the edible substrate according to the present invention.

FIG. 3 is a side elevation of the edible substrate shown in the process of the edible substrate being released from the 19 - release paper.

FIG. 4 depicts a preprinted and kiss cut decorated edible substrate for a specific occasion utilising the edible substrate according to the present invention.

FIG. 5 is a side view of the manual apparatus for forming the edible substrate according to the present invention.

FIG. 6 is an overhead view of the manual apparatus for forming the edible substrate according to the present invention.

FIG. 7 is a side view of the automatic apparatus for forming the edible substrate according to the present invention.

FIG. 8 is an overhead view of the automated apparatus for forming the edible substrate according to the present invention.

FIG. 9 is a view of a stencil with multiple oval apertures.

FIG. 10 depicts a decorating kit to decorate foodstuffs, such as for an example a cake.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Referring now to the drawings, decorations made according to the method of the present invention are shown operatively located on the icing of a foodstuff in the form of a cake.

In this regard, it will be noted that the decorations appear to be integral with the icing and are decoratively arranged in a manner determined by the user. In the exemplification depicted in FIG. 1, the user selected decorations in the form of footballs 10 which the user placed alignably around the side of the cake 12, and further placed a preprinted - 20 - image 14 together with lettering which is specific to an occasion (in this case a football team winning a match) to the top of the cake.

In order to accomplish the aforesaid decorative effect on the foodstuff, the user utilised an edible substrate FIG. 2 composed of an edible filmforming amylaceous film 16, which is releasably attached to a release paper 18 (FIG. 3) . The edible substrate has been cut e.g. at 20 and the edible substrate printed upon to provide the decorations, depicted in FIG. 4. The edible substrate FIG. 2 is itself sufficiently moist so as to unobtrusively meld into the icing, while the substrate 18 provides sufficient structural integrity for the edible substrate so that it may be easily and effectively processed into a decoration, such as for example printing and cutting thereof.

A preferred method of preparing the preferred edible substrate is as follows.

Firstly, a composition of edible substrate material must be provided. In the case of legume starch which is hydroxypropy1ate and optionally fluidised, the following steps are suggested.

Take 185 grams of cold water and add 24 grams of the pea starch and 15 grams of glycerol and mix until a starch composition is obtained. Place the mixture into a jacketed kettle that has fitted a side and bottom scraper as produced by Winkworth Mixers of Reading, Berkshire and heat to 65 degrees centigrade. Upon reaching this temperature reduce the heat until the resulting edible substrate mix cools to degrees centigrade.

Additional ingredients may now be stirred into the composition, so that the final properties of the edible - 21 - substrate formed there-from are as desired. For example, the following additional ingredients may be added to the composition. A plasticiser, such as glycerol may be added to control elasticity of the edible substrate, and to control adhesion of the edible substrate to the flexible support, and to provide variation in surface sheen of the edible substrate. A wetting agent such as polysorbate 80 may be added to assist in the peeling of the edible substrate from the release paper. Starch may be added to build edible substrate body, to control the opacity thereof.

A colorant in the form of an approved food colour may be added to control the colour of the edible substrate. An approved food flavour may also be added to control the flavour of the edible substrate, such as for example oils, extracts and artificial flavours.

Examples of compositions for providing a clear edible substrate are as follows.

Example 1, for providing a clear edible substrate grams of cold water 24 grams of optionally fluidised and hydroxypropylated legume starch.

15 grams of glycerol Example 2, for providing a white and opaque edible substrate 207 grams of cold water 24 grams of optionally fluidised and hydroxypropylated legume starch.

grams of glycerol grams of maize starch 2 grams of polysorbate 80 mp1e 3, for providing a blue and translucent edible subs t rate 22 - 207 grams of cold water 24 grams of optionally fluidised and hydroxypropylated legume starch.

ml of food colouring composed of: Purified water, propylene glycol, and Patent blue.

Example 4, for providing a white and opaque edible substrate 207 grams of cold water 24 grams of optionally fluidised and hydroxypropylated legume starch.

grams of glycerol grams of maize starch 2 grams of polysorbate 80 3 grams of food colouring composed of Titanium Dioxide dispersed in propylene glycol.

Example 5, for providing a yellow and opaque, peppermint flavoured edible substrate 207 grams of cold water 24 grams of optionally fluidised and hydroxypropylated legume starch.

grams of glycerol grams of maize starch 2 grams of polysorbate 80.

3 grams of food colouring composed of; propylene glycol, water, ethanol, patent blue ml of food flavouring composed of natural peppermint oil Next, the composition is formed into a edible substrate geometry upon the release paper FIG. 2. This is accomplished by either a manual forming apparatus 22 (see FIGS. 5 through 6) or by an automated apparatus (see FIGS. 7 through 8) The release paper is first placed in a pre-determined position on table 28 and is held in place by a vacuum. The - 23 - casting station 32 containing the stencil is mechanically held above the casting table 28. The casting station provides for controlling the levelling and smoothness of the edible substrate being formed from the edible substrate composition. The squeegee 24 is located transversely to and above the release paper. The casting station is automatically lowered until the stencil is positioned flat on the release paper. A preselected quantity of composition is poured onto the stencil and starting from one end of the substrate, the squeegee is automatically moved over the stencil in the direction indicated by arrow M while being inclined acutely (approximately at 45 degrees to the stencil) in the direction of the wiping movement. This operation serves to level and smooth the edible substrate mix within the pre-determined areas of the stencil. The speed of movement is maintained so that the composition is formed into a uniform edible substrate geometry as the squeegee slides on the top surface of the stencil. Once the casting is complete the casting station is automatically raised and the vacuum is turned off to facilitate the removal of the now produced edible substrate.

The manual forming apparatus shown in FIG. 9 includes a flat stencil 26, which has the shape of the intended edible substrate cut out either singularly or in multiples thereof which lays horizontally on a flat surface 28 such as a table in a predetermined position over the release paper. The stencil 26 can be made from any suitable food grade material such as stainless steel, food grade plastic sheet or glass.

The release paper is laid upon the flat surface. The thickness of the stencil defines the thickness of the edible substrate to be formed. Accordingly, the thickness of the edible substrate is controlled by having a plurality of different thickness stencils. A thickness range of between 0.5 to 0.75 mm is preferred for providing unobtrusively thin, gossamer edible substrates. Thicker edible substrates - 24 - can provide more flavour and provide greater mechanical strength for manipulation by a user particularly in larger sheets. A food grade squeegee 24 is placed edgewise onto the stencil so as to be slidable there-along. A preselected quantity 30 of composition is poured onto the stencil and starting from one end of the substrate, the squeegee is wiped along the stencil in the direction indicated by arrow M while being inclined acutely (approximately at 45 degrees to the stencil) in the direction of the wiping movement.

The speed of movement is maintained so that the composition is formed into a uniform edible substrate geometry as the wiper slides on the top surface of the stencil. The edible substrate may be removed at any time after casting.

The composition now having a edible substrate geometry must be dried. Drying may take 12 to 24 hours in room temperature with ambient air, but the drying time may be shortened significantly by increasing air temperature and air circulation. Upon the completion of edible substrate drying, the result is an edible substrate releasably adhered to a release paper as shown in FIG. 3.

The automated forming apparatus as depicted in FIGS. 7 through 8 allows for the production of commercial quantities of the edible substrate. A computer controls the process.

Programmability allows flexibility in adjusting the speed and accuracy of the operation.

Next the edible substrate sheets are placed on a drying rack prior to being placed in a dehydration/drying room, which has a temperature between 29.5 C and 43.3 C (about 85 and 110 F) Once dry, the edible substrate is cut to size at a final processing station. The edible substrate may thereafter be die-cut, kiss cut, printed or taken to another area for - storage, further processing or shipping.

FIG. 10 depicts a decorating kit to decorate foodstuffs, such as for an example a cake. The kit 34 contains a plurality of sheets 36 of edible substrate, which may include for instance coloured, flavoured, nonflavoured, clear or opaque sheets and may further include pre-printed and/or die-cut or kiss cut edible substrate sheets for purposes consonant with a generic or identified occasion.

The kit optionally includes a plurality of assorted coloured edible ink writing instruments, one of which 38 is shown, which are preferably of the felt tip pen variety for user utilisation.

Claims

- 26 -

1. A product comprising an amylaceous edible substrate comprising a starch component having an amylose content of between 25 and 45% by dry weight based on the dry weight of the starch component, characterised in that: (i) the edible substrate is releasably carried on a flexible support; and/or (ii) the edible substrate is self-supporting and has an exposed surface carrying an image marked thereon; and/or (iii) the edible substrate is pre-cut to enable selected portions of the edible substrate to be individually separated therefrom.

2. The product of claim 1, wherein said starch component comprises at least one stabilised starch.

3. The product of claim 1 or 2, wherein the starch component comprises at least one legume starch.

4. The product of claim 3, wherein the legume starch has an amylose content of less than 45% by weight.

5. The product of claim 3 or 4, wherein said legume starch is hydroxypropylated.

6. The product of any preceding claim, wherein the edible substrate further comprises a plasticiser.

7. The product of claim 6, wherein said plasticiser is selected from sorbitol, glycerol, polyethylene glycol, triethylcitrate, polysorbate, carnauba wax and hydrogenated caster oil, individually or mixed together.

- 27 - 8. The product of claim 6 or 7, wherein the edible substrate further comprises from 5 to 10% by weight of the plasticiser.

9. The product of any preceding claim, wherein the edible substrate further comprises a wetting agent.

10. The product of claim 9, wherein the wetting agent is selected from Tween 80, polysorbate 80, propylene glycol, individually or mixed together.

11. The product of any preceding claim, wherein the starch component includes a starch selected from extra white maize starch, maize starch, cornstarch, pea starch, potato starch, wheat starch, canna starch, rice flour cake flour or mixtures thereof.

12. The product of any preceding claims, wherein the edible substrate comprises 5 to 12% by weight of stabilised pea starch.

13. The product of any one of claims 1 to 11, wherein the edible substrate comprises: 5 to 12% by weight of pea starch; 1 to 20% by weight of further starch.

16. The product of any preceding claim, wherein the edible substrate further comprises at least one flavouring agent.

17. The product of any one preceding claim, wherein the edible substrate further comprises at least one colouring agent.

- 28 - 18. The product of any preceding claim, wherein the flexible support is selected from paper and plastic sheet materials.

19. The product of claim 18, wherein that surface of said flexible support which is in contact with said edible substrate comprises a release coating.

20. The product of any preceding claim, wherein the edible substrate has a thickness of between 0.25 mm and 1.5 mm.

21. A kit for decorating foodstuffs, comprising the edible substrate of any preceding claim together with means for marking an image upon an exposed surface of the edible substrate.

22. A method for forming the product of any preceding claim, comprising spreading a edible film-forming composition comprising said starch component onto said flexible support.

23. The method of claim 22, wherein the edible film- forming composition comprises an aqueous base.

24. A method of decorating a foodstuff comprising printing one or more images onto the exposed surface of the edible substrate of the product of any one of claims 1 to 19, releasing the printed edible substrate from said flexible support and applying the printed edible substrate to the foodstuff.

25. The method of claim 24, wherein the edible substrate is printed mechanically or manually, with edible ink.

- 29 - 26. The method of claim 24 or 25, wherein a surface of the foodstuff is moistened prior to applying the printed edible substrate thereto.

27. A product comprising an amylaceous edible substrate substantially as herein described, with reference to the accompanying drawings and/or the accompanying examples.

28. A kit for decorating foodstuffs substantially as herein described, with reference to the accompanying drawings and/or the accompanying examples.

29. A method for forming a product comprising an amylaceous edible substrate, substantially as herein described, with reference to the accompanying drawings and/or the accompanying examples.

Amendments to the claims have been filed as follows:

1. A product comprising an amylaceous edible substrate comprising a legume starch component having an amylose content of between 25 and 45% by dry weight based on the dry weight of the starch component.

2. The product of claim 1 wherein the edible substrate is releasably carried on a release paper.

3. The product of claim I or 2 wherein the edible substrate is selfsupporting and has an exposed surface carrying an image marked thereon.

4. The product of claim 1, 2 or 3 wherein the edible substrate is pre-cut to enable selected portions of the edible substrate to be individually separated there from.

The product of any preceding claim, wherein said starch component comprises at least one stabilised starch.

6. The product of any preceding claim, wherein the starch component comprises at least one legume starch.

7. The product of any preceding claim, wherein the legume starch has an amylose content of less than 45% by weight.

8 The product of any preceding claim, wherein said legume starch is hydroxypropylated.

9. The product of any preceding claim, wherein the edible substrate further comprises 10 to 15% of plasticizer.

10. The product of claim 6, wherein said plasticizer is selected from sorbitol, glycerol, polyethylene glycol, triethylcitrate, polysorbate, carnauba wax and hydrogenated caster oil, individually or mixed together.

11. The product of claim 9 or 10, wherein the edible substrate further comprises from 5 to 15% by weight of the plasticiser.

12. The product of any preceding claim, wherein the edible substrate further comprises a wetting agnt.

13. The product of claim 12, wherein the wetting agent is selected from Tween (RTM) 80, polysorbate 80, propylene glycol, individually or mixed together.

14. The product of any preceding claim, wherein the starch components includes a starch selected from extra white maize starch, maize starch, cornstarch, pea starch, potato starch, wheat starch, canna starch, rice flour cake flour or mixture there of.

15. The product of any preceding claims, wherein the edible substrate comprises 5 to 12% by weight of stabilised pea starch.

16. The product of any one of claims I to 15, wherein the edible substrate comprises: 5 to 12% by weight of pea starch; to 20% by weight of further starch.

17. The product of any preceding claim, wherein the edible substrate further comprises at least one flavouring agent.

18. The product of any one preceding claim, wherein the edible substrate further comprises at least one colouring agent 19. The product of any preceding claim, wherein the release paper is selected from paper and or a plastic sheet material.

20. The product of claim 18, wherein that surface of said release paper which is in contact with said edible substrate comprises a release coating.

21 The product of any preceding claim, wherein the edible substrate has a thickness of between 0.25mm and 0.75mm.

22. A kit for decorating foodstuffs, comprising the edible substrate of any preceding claim together with means for marking an image upon an expose surface of the edible substrate.

23. A method for forming the product of any preceding claim, comprising spreading an edible film-forming composition comprising said starch component onto said release paper.

24. The method of claim 22, wherein the edible film-forming composition comprises an aqueous base.

25. A method of decorating a foodstuff comprising printing one or more images onto the exposed surface of the edible substrate of the product of any one of claims 1 to 19, releasing the printed edible substrate from said release paper and applying the printed edible substrate to the foodstuff.

26. The method of claim 24, wherein the edible substrate is printed mechanically or manually, with edible ink.

27. The method of claim 25 or 26, wherein a surface of the foodstuff is moistehed prior to applying the printed edible substrate thereto.

28 A product comprising an amylaceous edible substrate substantially as herein described, with reference to the accompanying drawings and/or the accompanying examples.

29. A kit for decorating foodstuffs' substantially as herein described, with reference to the accompanying drawings and/or the accompanying examples.

30. A method for forming a product comprising an amylaceous edible substrate, substantially as herein described, with reference to the accompanying drawings and/or the accompanying examples.