JP2019533453A - Naturally colored premix for pastry mix, pastry mix containing the premix, and manufacturing method - Google Patents

Abstract

The present invention relates to powdered flowers, fruits, spices and / or plants as premix colorants for pastry mixes and as colorants for pastry products. [Selection figure] None

Description

  The present invention relates to flowers, fruits, spices and / or vegetable powders as agents for coloring premixes for baking preparations and agents for coloring baking products.

  The use of chemical, synthetic and / or non-natural preservatives and food additives is around the world, especially due to their potentially carcinogenic or health-prone nature It is increasingly regulated and discussed, thereby restricting the manufacture, sale and export of products containing them.

  Thus, one of the major challenges in the food processing industry is to use chemical, synthetic and / or non-natural colorants conventionally used in food processing, and also natural colorants containing additives, especially solvents. Without succeeding in preparing a finished product that satisfies sensory irritation and especially visual quality. In fact, the appearance of food products, particularly baking products, is quite important in consumer choice.

To date, however, there are no chemical, synthetic and / or non-natural colorant substitutes conventionally used for baking, which simultaneously have the following characteristics:
(1) A desired color satisfactory in terms of hue, uniformity and intensity can be obtained;
(2) withstand high temperatures;
(3) No deterioration over time;
(4) Does not cause a change in the flavor (flavor) of the composition containing it;
(5) Does not cause a change in texture of the composition containing it;
(6) After cooking the composition containing it, the expected color can be obtained;
(7) compatible with water-soluble or fat-soluble or lipid media; and (8) the use of “natural” colorants containing further additives, in particular further non-natural dyes and preservatives, or extraction solvents or additives. do not need.

  These different standards are contradictory but must be met in order to obtain a high quality end product. The inventors have found that specific flowers, fruits, spices and / or vegetable powders used in specific amounts have made it possible to obtain a completely natural and fully baked product. I am sure that.

  Thus, the present invention does not require the use of additional additives and completely replaces the use of chemical, synthetic and / or non-natural colorants, thereby allowing 100% natural products to be obtained. It is intended for the use of flowers, fruits, spices and / or vegetable powders as agents for coloring premixes for objects and as agents for coloring baking products.

  Flowers, fruits, spices and / or vegetable powders are already known for their flavor, nutrition and coloring properties.

  For example, green tea leaf powder is used as a flavoring agent for tea.

  Spinach powder is known to be used to improve muscle strength and exercise capacity and is therefore used to prevent musculoskeletal disorders.

  Saffron is used to treat digestive disorders. It is also known for its coloring and flavoring ability.

  Hibiscus flowers, beets, spinach, carrots, turmeric, cherry trees, grasshopper flowers, and saffron are widely used in cosmetic compositions for coloring hair and skin keratin.

  On the other hand, by the use of such flowers, fruits, spices and / or vegetable powders as an agent for coloring premixes for baking preparations and as an agent for coloring baking products, to date It becomes possible to overcome the above-mentioned problems that are not known.

Therefore, the present invention is a baking premix,
Sugar and / or almond powder and / or cocoa butter and / or white chocolate;
0.01% to 25% by weight, preferably 0.3% to 20% by weight, even more preferably 0.5% to 15% by weight of flowers, fruits, based on the total weight of the baking premix, Spice and / or carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard The present invention relates to a baking premix comprising a powder selected from the group consisting of powder, morel mushroom powder, red mushroom powder, red beetle powder, coconut powder, and mixtures thereof.

  The invention also relates to a baking composition incorporating the premix.

  The present invention further relates to a method of preparing a colored baking product based on the premix or the baking composition, which requires a step of increasing the temperature.

  Finally, the present invention relates to the use of said premix as a colorant for baking products, chocolate, confectionery, food processing industry and chocolate decoration.

Baking premix The present invention is a baking premix,
Sugar and / or almond powder and / or cocoa butter and / or white chocolate;
0.01% to 25% by weight, preferably 0.3% to 20% by weight, even more preferably 0.5% to 15% by weight of flowers, fruits, based on the total weight of the baking premix, Spice and / or carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard The present invention relates to a baking premix comprising a powder selected from the group consisting of powder, morel mushroom powder, red mushroom powder, red beetle powder, coconut powder, and mixtures thereof.

The present invention is also a baking premix comprising:
Sugar and / or almond powder and / or cocoa butter and / or white chocolate;
0.01% to 25% by weight, preferably 0.3% to 20% by weight, even more preferably 0.5% to 15% by weight of flowers, fruits, based on the total weight of the baking premix, Spices and / or carrot powder, beet powder, spinach powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, tomato powder, spirulina powder, mustard powder, morel mushroom powder, red pepper powder, red bean powder, coconut powder, and their A vegetable powder selected from the group consisting of a mixture,
It relates to a baking premix, characterized in that it is a composition for preparing macaroon shells, chocolate-based products, chocolate candy, and chocolate decorations.

  For the purposes of the present invention, “sugar” is intended to mean food substances extracted from beet and sugarcane. For the purposes of the present invention, sugars are mainly formed from sucrose. In particular, the sugar may be sucrose.

  The powder of the present invention is, for example, a powder obtained by drying and crushing fruits, spices, flowers or plants. Advantageously, the fruits and plants used are derived from organic agriculture. Pitaya is also known as “Dragon Fruit”.

  Depending on the nature and concentration of flowers, fruits, spices and / or vegetable powders in the premix, different colors are obtained. Thus, bakers, confectioners, and food processors will benefit from a wide choice of colors that can be incorporated into the finished product.

  The premix according to the invention is stable over time. “Stable over time” is intended herein to mean that there is no “separation” or discoloration of the premix after storage for several months.

  In certain embodiments, premixes according to the present invention do not include preservatives and non-natural colorants, or “natural” colorants that include extraction solvents or additives.

  In a preferred embodiment, the premix according to the invention does not contain any additives. "Additive" means any synthetic and / or non-natural colorant, preservative, antioxidant, flavor enhancer, anticoagulant or anti-agglomeration agent, sweetener, chemical agent, solvent, acidity modifier Is intended to be.

  Examples of food colorants not present in the premix include indigo carmine (E132), green S (E142), carmoisine (E122), aluminum potassium silicate (E555), carmic acid (E120), tartrazine (E102) , Sunset Yellow FCF (E110), Quinoline Yellow (E104), Amaranth (E123), Erythrosine (E127), Patent Blue V (E131), Indigo Carmine (E132), Allura Red AC (E129), Titanium Dioxide or Titanium Oxide ( E171) and Ponceau 4R (E124), but are not limited to these.

  Examples of preservatives not present in the premix include sorbic acid (E200) and its salts (potassium sorbate, calcium sorbate), benzoic acid (E210) and its salts (sodium benzoate, potassium benzoate, benzoic acid) Acid calcium), fumaric acid (E297), nitrate (potassium nitrate, sodium nitrate) and nitrite (sodium nitrite), sulfur dioxide (E220), sulfite (sodium sulfite), paraben, dimethyl dicarbonate (E242), formic acid ( E236) and its salts (sodium formate, calcium formate), formaldehyde (E240) and boric acid (E284) and its salts (sodium tetraborate), but are not limited to these.

  Examples of antioxidants not present in the premix include sodium erythorbate (E316), ascorbic acid (E300) and salts thereof, propyl gallate (E310), octyl gallate salt (E311), dodecyl gallate (E312) ), Tert-butylhydroquinone (TBHQ, E319), butylated hydroxyanisole (BHA, E320) and butylated hydroxytoluene.

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

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

  The premix according to the present invention does not contain chemical, synthetic and / or non-natural additives, so it is safe for health and can produce 100% natural baking products. Preferably it contains only products derived from organic agriculture.

  In a particular embodiment, the premix according to the invention is a composition for preparing a macaron shell or chocolate.

Macaroon Premix According to a particular embodiment, the premix according to the present invention comprises:
Sugar and / or almond powder;
0.01% to 15%, preferably 0.3% to 10%, even more preferably 0.4% to 7% by weight of flowers, fruits, spices, based on the total weight of the premix And / or carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard powder A vegetable powder selected from the group consisting of agaric powder, red mushroom powder, red beet powder, and mixtures thereof.

According to a particular embodiment, the premix according to the invention comprises
Sugar and / or almond powder;
0.01% to 15% by weight, preferably 0.3% to 10% by weight, even more preferably 0.4% to 7% by weight of flowers, fruits, based on the total weight of the baking premix, Consists of spice and / or spigol powder, pitaya powder, hibiscus powder, cumin powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard powder, morel mushroom powder, akane powder, red beetle powder, and mixtures thereof A vegetable powder selected from the group.

  This premix is an application for the preparation of cooked baking products, in particular for the preparation of macaroon shells.

  In other parts of the disclosure, this premix may also be referred to as a “macalon premix”.

  According to a particular embodiment of the pre-mix for macaroons, said flowers, fruits, spices and / or vegetable powders are turmeric powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, tomato powder, spirulina powder, green tea powder , Powdered green tea powder, curry powder, mustard powder, morel mushroom powder, red mushroom powder, red buckwheat powder, and mixtures thereof.

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

  The macaroon premix advantageously contains confectionery sugar and almond powder.

  Consumers are attracted by color. Thus, consumers prefer to purchase and taste attractively colored macaroons, rather than colorless or uniform macaroons.

  The premix according to the invention can obtain various colors depending on the nature and amount of flowers, fruits, spices and / or vegetable powders used. It is therefore possible to associate a given premix with the final macaron shell color. The color of the macaroon shell is traditionally associated with the flavor of the macaroon filling. Hereinafter, references to colors relate them to macaroon “flavors” or flavors, the flavor being provided by the fill, not by the macaroon shell. However, in consumer sentiment, the macaroon flavor or flavor is enhanced by the color of the shell.

  For example, turmeric powder can be used to prepare shells for yellow, orange, or orange-yellow macaroons. These shells are used, for example, in macaroons of “passion fruit”, “orange”, “mango”, “pineapple”, “lemon”, “vanilla” or “banana” flavors.

  According to a particular embodiment, the pre-mix for macaroons is from 0.01% to 15%, preferably from 0.2% to 0.1% by weight relative to the total weight of the premix in order to prepare a colored macaron shell. Turmeric powder is included in a proportion of 5% by weight, even more preferably 0.3% to 1.5% by weight. This premix is used, for example, to prepare a shell for macaroons of “lemon” flavor.

  According to a particular embodiment, the pre-mix for macaroons is from 0.01% to 15%, preferably from 0.2% to 0.1% by weight relative to the total weight of the premix in order to prepare a colored macaron shell. Turmeric powder is included in a proportion of 5 wt%, preferably 0.3 wt% to 1.5 wt%, and even more preferably 0.4 wt% to 1.5 wt%. This premix is used, for example, to prepare a shell for macaroons of “lemon” flavor.

  Paprika powder can be used to prepare a shell for orange macaroons. These shells are used, for example, for “clementine”, “mandarin”, or “orange” flavor macaroons.

  Spigol powder can be used to prepare shells for bright orange macaroons. These shells are used, for example, for “orange” flavored macaroons.

  Pitaya powder can be used to prepare shells for pink macaroons. These shells are used, for example, for macaroons of “red berry”, “blue berry”, “red currant”, “black currant”, “black berry”, “strawberry”, “raspberry” or “lychee” flavor The

  Hibiscus powder can be used to prepare shells for light pink macaroons. These shells are used, for example, for macaroons of “red berry”, “blue berry”, “red currant”, “black currant”, “black berry”, “strawberry”, “raspberry” or “lychee” flavor The

  Cumin powder can be used to prepare shells for orange-yellow colored macaroons. These shells are used, for example, for “pear” or “apple” flavor macaroons.

  Tomato powder can be used to prepare a shell for red macaroons. These shells are used, for example, for “tomato”, “strawberry” or “cherry” flavored macaroons.

  Spirulina powder can be used to prepare shells for blue-green, green, dark green or bluish-colored macaroons. These shells are used, for example, for “licorice (licorice)” or “blueberry”, but also for “pistachio” flavor macaroons.

  According to a particular embodiment, the pre-mix for macaroons is from 0.01% to 15%, preferably from 0.2% to 0.1% by weight relative to the total weight of the premix in order to prepare a colored macaron shell. Spirulina powder is included in a proportion of 5% by weight, even more preferably 0.5% to 2% by weight. This premix is used, for example, to prepare a shell for macaroons of the “pistachio” flavor.

  Spinach powder can be used to prepare green macaroons. These shells are used, for example, for macaroons of “pistachio”, “lime”, “apple”, “pear”, “angelica” or “celery” flavors.

  According to a particular embodiment, the macaroon premix is 0.01% to 15% by weight, preferably 0.5% to 15% by weight relative to the total weight of the premix in order to prepare a colored macaron shell. Spinach powder is included in a proportion of 10% by weight, even more preferably 1% to 5% by weight. This premix is used, for example, to prepare a shell for “pistachio” macaroons.

  A mixture of spinach powder and spirulina powder can be used to prepare green macaroons. These shells are used, for example, for “pistachio”, “lime”, “verbena” or “green tea” flavor macaroons.

  According to a particular embodiment, the macaroon premix is 0.01% to 15% by weight, preferably 0.2% by weight, respectively, relative to the total weight of the premix to prepare a colored macaron shell. Spinach powder and spirulina powder are contained in a proportion of -10 wt%, even more preferably 0.5 wt% to 5 wt%. This premix is used, for example, to prepare a shell for macaroons of the “pistachio” flavor.

  Green tea powder or matcha tea powder can be used to prepare light green macaroons. These shells are used, for example, for “verbena” flavor macaroons.

  The curry powder can be used to prepare yellow-green or light yellow macaroons. These shells are used, for example, for “pear” or “apple” flavor macaroons.

  Beet powder can be used to prepare pink or red macaroons. The amount of beet powder is adjusted according to the desired red intensity. These shells are used, for example, for “strawberry”, “raspberry”, “cherry”, “lychee”, “grapefruit” or “red currant” flavor macaroons.

  Accordingly, the premix for macaroons is 0.01% to 15% by weight, preferably 0.5% to 5% by weight, and even more, based on the total weight of the premix to prepare a colored macaron shell. Preferably, beet powder may be included in a proportion of 1% to 3.5% by weight. This premix is used, for example, to prepare a shell for macaroons of “raspberry” flavor.

  According to certain embodiments, the macaroon premix is 0.01% to 15% by weight relative to the total weight of the premix, for example to prepare a shell for macaroons of “grapefruit” flavor, Preferably, the beet powder is contained in a proportion of 0.3 wt% to 5 wt%, even more preferably 0.5 wt% to 3 wt%.

  Mustard powder can be used to prepare ivory colored macaroons. These shells are used, for example, for “vanilla”, “praline” or “coffee” flavor macaroons.

  Carrot powder can be used to prepare orange-brown or caramel macaroons. These shells are used, for example, for “caramel”, “praline”, “milk chocolate”, “coffee” or “peanut” flavor macaroons.

  According to a particular embodiment, the macaroon premix is 0.01% to 15% by weight, preferably 2% to 10% by weight, based on the total weight of the premix, in order to prepare a colored macaron shell. %, Even more preferably 3% to 8% by weight carrot powder. This premix is used, for example, to prepare shells for “caramel” flavored macaroons.

  According to a particular embodiment, the macaroon premix is 0.01% to 15% by weight, preferably 2% to 10% by weight, based on the total weight of the premix, in order to prepare a colored macaron shell. %, Preferably 3-8% by weight, and even more preferably 3-7% by weight carrot powder. This premix is used, for example, to prepare shells for “caramel” flavored macaroons.

  Paprika powder can be used to prepare caramel colored macaroons. These shells are used, for example, for “caramel” or “coffee” flavored macaroons.

  Cooked baking products, particularly macaroon shells obtained by using the premix of the present invention, are healthy. This is because the compounds used to prepare the premix are natural. Accordingly, standards and regulations in the food processing field are observed, and export of baking products obtained from the premix is facilitated.

Chocolate premix According to another particular embodiment, the premix according to the invention comprises:
Cocoa butter and / or white chocolate,
0.1 wt% to 40 wt%, preferably 3 wt% to 30 wt%, even more preferably 5 wt% to 20 wt%, preferably 5 wt% to 15 wt%, based on the total weight of the premix , Preferably 5-10% by weight, even more preferably 5-7% by weight flowers, fruits, spices and / or carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, spigol powder, pitaya From the group consisting of powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard powder, morel mushroom powder, red mushroom powder, scallop powder, coconut powder, and mixtures thereof Selected vegetable powder.

According to another particular embodiment, the premix according to the invention comprises
Cocoa butter and / or white chocolate,
0.1% to 40% by weight, preferably 3% to 30% by weight, preferably 5% to 25% by weight, preferably 5% to 20% by weight of the flower of the premix , Fruit, spice and / or carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, spirulina powder, green tea powder, curry tea powder, curry And a vegetable powder selected from the group consisting of powder, mustard powder, morel mushroom powder, akane powder, grasshopper powder, coconut powder, and mixtures thereof.

According to another particular embodiment, the premix according to the invention comprises
Cocoa butter and / or white chocolate,
0.1% -20% by weight, preferably 3% -20% by weight, even more preferably 5-20% by weight of flowers, fruits, spices and / or relative to the total weight of the baking premix Selected from the group consisting of turmeric powder, curry powder, mustard powder, spirulina powder, matcha tea powder, hibiscus powder, pitaya powder, spigol powder, cumin powder, morel mushroom powder, akane powder, hosobatai powder, coconut powder, and mixtures thereof Plant powder.

  This premix is particularly suitable for chocolate-containing and / or chocolate-based and / or cocoa butter-based and / or white chocolate-based baking preparations, in particular chocolate-based products, chocolate candy and chocolate decoration.

  In other parts of the disclosure, this premix may also be referred to as a “chocolate premix”.

  According to a particular embodiment of the chocolate premix, said flowers, fruits, spices and / or vegetable powders are paprika powder, turmeric powder, curry powder, beet powder, mustard powder, spirulina powder, matcha powder, hibiscus powder , Pitaya powder, spigol powder, cumin powder, saffron powder, spinach powder, morel mushroom powder, red mushroom powder, grasshopper powder, coconut powder, and mixtures thereof.

  According to a particular embodiment, the flowers, fruits, spices and / or vegetable powders are turmeric powder, curry powder, mustard powder, spirulina powder, matcher powder, hibiscus powder, pitaya powder, spigol powder, cumin powder, morel mushroom. The powder is selected from the group consisting of powder, red pepper powder, grasshopper powder, coconut powder, and mixtures thereof.

  Different colors are obtained depending on the nature and concentration of flowers, fruits, spices and / or vegetable powders in the premix. Thus, bread makers, chocolate makers, confectionery makers and food processors will benefit from a wide selection of colors.

  Mustard powder can be used, for example, to prepare “caramel”, “praline” or “coffee” flavored caramel chocolate.

  Carrot powder can be used, for example, to prepare caramel-colored chocolate with a “caramel” flavor.

  Tomato powder can be used, for example, to prepare “caramel” or “praline” flavored caramel chocolate.

  Paprika powder can be used, for example, to prepare “orange” or “mandarin” flavored orange chocolate.

  According to a particular embodiment, the chocolate premix is, for example, 0.1% to 40% by weight relative to the total weight of the premix to prepare an “orange” or “mandarin” flavored chocolate. The paprika powder is contained in a proportion of preferably 5 wt% to 20 wt%, more preferably 10 wt% to 15 wt%.

  According to a particular embodiment, the chocolate premix is 0.1% to 25% by weight relative to the total weight of the premix, for example to prepare an “orange” or “mandarin” flavored chocolate. The paprika powder is contained in a proportion of preferably 5 wt% to 20 wt%, more preferably 10 wt% to 15 wt%.

  Spinach powder can be used, for example, to prepare “pistachio”, “lime” or “green apple” flavored green chocolate.

  According to certain embodiments, the chocolate premix is, for example, 0.1% by weight relative to the total weight of the premix to prepare a “pistachio”, “lime” or “green apple” flavored chocolate. The spinach powder is contained in a proportion of% to 40% by weight, preferably 5% to 20% by weight, even more preferably 9% to 15% by weight.

  According to certain embodiments, the chocolate premix is, for example, 0.1% by weight relative to the total weight of the premix to prepare a “pistachio”, “lime” or “green apple” flavored chocolate. Spinach powder is included in a proportion of from 25% to 25%, preferably from 5% to 20%, and even more preferably from 9% to 15%.

  Turmeric powder can be used, for example, to prepare a bright yellow or bright yellow chocolate with a “passion fruit” or “lemon”, “pineapple” or “orange” flavor.

  According to a particular embodiment, the chocolate premix is, for example, 0.1% to 40% by weight relative to the total weight of the premix, preferably for preparing “passion fruit” flavored chocolate, preferably Turmeric powder is included in a proportion of 10% to 35% by weight, even more preferably 15% to 20% by weight.

  According to a particular embodiment, the chocolate premix is, for example, 0.1% to 25% by weight relative to the total weight of the premix, preferably to prepare a “passion fruit” flavored chocolate, preferably Turmeric powder is included in a proportion of 10% to 20% by weight, even more preferably 15% to 20% by weight.

  The curry powder can be used, for example, to prepare “pear” or “apple” flavored chocolate.

  According to a particular embodiment, the chocolate premix is for example 0.1% to 40% by weight, preferably 3%, based on the total weight of the premix, in order to prepare “pear” flavored chocolate. The curry powder is contained in a proportion of from wt% to 20 wt%, even more preferably from 3 wt% to 10 wt%.

  According to a particular embodiment, the premix for chocolate is, for example, 0.1% to 25% by weight, preferably 3%, based on the total weight of the premix, in order to prepare “pear” flavored chocolate. The curry powder is contained in a proportion of from wt% to 20 wt%, even more preferably from 3 wt% to 10 wt%.

  The flowers, fruits, spices and / or vegetable powders used in the chocolate premix are selected to be fat-soluble or to have good compatibility in cocoa butter and / or white chocolate. Thus, flowers, fruits, spices and / or vegetable powders are preferred for use in premixes containing cocoa butter.

  Baking and chocolate-manufactured products, in particular the chocolate obtained by using the premix of the invention, are healthy. This is because the compounds used to prepare the premix are natural. Accordingly, standards and regulations in the food processing and confectionery fields are observed, and baking and chocolate-manufactured products obtained from the premix are easily exported.

Baking composition The present invention also relates to a baking composition incorporating a premix according to the invention as described above. In certain embodiments, the premix and baking composition are the same product, in other words, the baking composition does not contain ingredients other than those contained in the premix.

  The composition comprises 15 wt% to 80 wt%, preferably 20 wt% to 65 wt%, and even more preferably 25 wt% to 55 wt%, based on the total weight of the composition of the macaroon premix To do.

  According to a particular embodiment, the baking composition comprises a macaroon premix, and also egg white, white sugar and water.

  This composition is particularly useful for cooked baking products, particularly macaroon shells.

  The composition comprises 40 wt% to 100 wt%, preferably 50 wt% to 95 wt%, even more preferably 65 wt% to 85 wt%, based on the total weight of the composition of the chocolate premix. Constitute.

  According to certain embodiments, it also includes chocolate. It may also include white chocolate and / or cocoa butter in addition to what is optionally present in the premix.

  This composition contains a chocolate-containing and / or chocolate-based and / or cocoa butter-based and / or white chocolate-based baking preparation, in particular chocolate-based products, chocolate candy and chocolate decoration. Useful.

  In a particular embodiment, the baking composition according to the invention does not contain preservatives and non-natural colorants. It also does not include “natural” colorants that contain extraction solvents or additives.

  In a preferred embodiment, the baking composition according to the invention does not contain additives.

  It is 100% natural and preferably contains only products derived from organic agriculture.

Accordingly, the present invention aims at providing a baking composition and a finished product obtained from said baking composition, which simultaneously comprises flowers, fruits, spices and / or vegetable powders as colorants having the following characteristics: To:
(1) A desired color satisfactory in terms of hue, uniformity and intensity can be obtained;
(2) withstand high temperatures;
(3) No deterioration over time;
(4) Does not cause a change in the flavor of the composition containing it;
(5) Does not cause a change in texture of the composition containing it;
(6) After cooking the composition containing it, the expected color can be obtained;
(7) Compatible with water-soluble or fat-soluble or lipid media such as cocoa butter or white chocolate; and (8) “Natural” coloration with additives, especially non-natural colorants, or extraction solvents or additives. No need for the use of any preservatives or preservatives.

  More particularly, the nature of the flowers, fruits, spices and / or vegetable powders used, the amount of flowers, fruits, spices and / or vegetable powders used, and the specific combinations relating to the desired color Make it possible to meet different criteria.

  “Uniformity” is intended to mean a uniform distribution of the desired color not only within the premix or baking composition, but also within the heated or cooked chocolate manufacture or baking product obtained therefrom.

  By using certain compounds in the premix or the baking composition, the finished product may have certain irregularities, especially due to the presence of fine marks (traces, dents) and / or small defects. It should be understood. For example, the use of under-ground almond powder, spinach powder, beet powder or mustard powder can cause these marks and / or defects. Nevertheless, flowers, fruits, spices and / or vegetable powders are evenly distributed.

  “High temperature” is intended to mean a temperature in the range of 30 ° C. to 250 ° C., preferably 45 ° C. to 210 ° C., preferably 90 ° C. to 200 ° C., and even more preferably 110 ° C. to 150 ° C.

  “Does not result in a change in the flavor of the composition containing it” means that the flavor of the baking composition, or the flavor of the heated or cooked baking product obtained therefrom, is flower, fruit, spice and / or vegetable powder Is intended to mean the same as the flavor obtained without using.

The invention further relates to a method for preparing a colored baking product based on the premix for macaroons, the premix for chocolate, or the baking composition as defined above, The method requires a step of increasing the temperature.

Preparation method (Macaron)
In certain embodiments, the method of preparing a colored baking product based on the premix for macaroons or the baking composition as defined above comprises the following steps:
(1) preparing a mixture comprising almond powder and / or sugar and flowers, fruits, spices and / or vegetable powder, and (2) heating the mixture obtained in step (1).

  In certain embodiments, the heating in step (2) is at a temperature in the range of 30 ° C to 250 ° C, preferably 45 ° C to 210 ° C, preferably 90 ° C to 200 ° C, and even more preferably 110 ° C to 150 ° C. To be implemented.

  In certain embodiments, the heating time of step (2) is 10 minutes to 90 minutes, preferably 20 minutes to 60 minutes, and even more preferably 40 minutes to 50 minutes.

  In certain embodiments, the colored baking product is a macaron shell.

In a particular embodiment, a method of preparing a colored baking product based on the premix for macaroons or the baking composition as defined above comprises the following steps:
(1) mixing sugar, almond powder, egg white with flowers, fruits, spices and / or vegetable powder;
(2) preparing Italian meringue using egg white, sugar and water;
(3) mixing the meringue obtained in step (2) with the mixture obtained in step (1), and (4) heating the mixture of step (3).

  In certain embodiments, the heating of step (4) is at a temperature in the range of 30 ° C to 250 ° C, preferably 45 ° C to 210 ° C, preferably 90 ° C to 200 ° C, and even more preferably 110 ° C to 150 ° C. To be implemented.

  In certain embodiments, the heating time of step (4) is 10 minutes to 90 minutes, preferably 20 minutes to 60 minutes, and even more preferably 40 minutes to 50 minutes.

In certain embodiments, the Italian meringue is prepared as follows:
(1) mixing sugar and water;
(2) heating the mixture obtained in step (1);
(3) A step of whipping egg white until it hardens,
(4) A step of mixing the hardened egg white obtained in step (3) with the heated mixture obtained in step (2).

  In certain embodiments, the method of preparation defined above also includes cooling the Italian meringue to a temperature of 30 ° C to 120 ° C, preferably 40 ° C to 100 ° C, and even more preferably 50 ° C to 70 ° C. .

Preparation method (chocolate)
In certain embodiments, a method of preparing a colored baking product based on the premix for chocolate or the baking composition as defined above comprises the following steps:
(1) mixing cocoa butter and / or chocolate and / or white chocolate;
(2) heating the mixture obtained in step (1);
(3) adding flowers, fruits, spices and / or vegetable powder to the mixture obtained from step (2);
(4) mixing the product obtained from step (3), and (5) collecting the product obtained in step (4).

  In certain embodiments, the heating of step (2) is performed at a temperature in the range of 30 ° C to 60 ° C, preferably 31 ° C to 55 ° C, preferably 35 ° C to 50 ° C.

  In certain embodiments, the heating step (2) is performed after the addition of flowers, fruits, spices and / or vegetable powder.

In a particular embodiment, a method of preparing a colored baking product based on the premix for chocolate or the baking composition as defined above comprises the following steps:
(1) dissolving cocoa butter and / or chocolate and / or white chocolate;
(2) adding flowers, fruits, spices and / or vegetable powder to the mixture obtained in step (1),
(3) mixing the composition obtained from step (2), and (4) crystallizing the mixture obtained in step (3).

  In certain embodiments, the heating of step (1) is performed at a temperature in the range of 30 ° C to 60 ° C, preferably 31 ° C to 55 ° C, preferably 35 ° C to 50 ° C.

  In certain embodiments, the heating step (1) is performed after the addition of flowers, fruits, spices and / or vegetable powder.

  In certain embodiments, the crystallizing step (4) is performed at a temperature in the range of 20 ° C to 45 ° C, preferably 25 ° C to 40 ° C, and even more preferably 27 ° C to 35 ° C.

Use The present invention also relates to the use of flowers, fruits, spices and / or vegetable powders as colorants for baking products, chocolate, confectionery, food processing industry and chocolate decoration.

  According to a particular embodiment, the flowers, fruits, spices and / or vegetable powders are carrot powder, beet powder, turmeric powder, spinach powder, paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron It is selected from the group consisting of powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard powder, morel mushroom powder, red mushroom powder, red beetle powder, coconut powder, and mixtures thereof.

  The invention also relates to the use of a premix as defined above as a colorant for baking products, chocolate, confectionery, food processing industry and chocolate decoration.

  In certain embodiments, the baking product does not include “natural” colorants including preservatives and non-natural colorants or extraction solvents or additives.

  In certain embodiments, the baking product does not contain additives.

  In certain embodiments, the baking product is heated.

  In certain embodiments, the baking product is a macaroon shell or chocolate.

  The flowers, fruits, spices and / or vegetable powders used according to the invention can also be used for coloring frozen pastes.

  The embodiments detailed above can be easily combined with each other in a non-limiting manner.

  The invention will now be illustrated by the following non-limiting examples.

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

Example 1: Preparation of colored “grapefruit” macaroon shell (1) Prepare a premix containing 5 kg powdered sugar, 5 kg almond powder and 80 g beet powder.
(2) In a container, 1950 g of egg white is mixed with the premix of step (1).
(3) In a separate container, 5 kg of white sucrose is introduced into 1.2 L of water.
(4) heating the mixture obtained in step (3) to a temperature of 121 ° C.,
(5) preparing Italian meringue using 1950 g egg white and the mixture heated in step (4),
(6) Cool meringue to 60 ° C.
(7) mixing the meringue obtained in step (6) with the mixture obtained in step (2);
(8) Gently fold this mixture to obtain macaroon dough,
(9) Macaroon dough is piped out by using a piping machine to form a crust for 30 minutes at room temperature;
(10) Heating is performed at a temperature of 145 ° C. for 45 minutes.

  At the end of steps (1) and (2), the mixture is uniformly colored.

  At the end of step (10), a pink-orange macaroon shell suitable for grapefruit flavor is obtained. The coloration is uniform throughout the shell.

Example 2 Preparation of Colored “Raspberry” Macaron Shell A colored “raspberry” macaron shell is prepared as in Example 1, replacing 80 g beet powder with 170 g beet powder.

  At the end of step (10), a pink macaroon shell suitable for raspberry flavor is obtained. The coloration is uniform throughout the shell.

Example 3 Preparation of Colored “Lemon” Macaron Shell A colored “lemon” macaron shell is prepared as in Example 1, replacing 80 g beet powder with 50 g turmeric powder.

  At the end of step (10), a yellow macaron shell suitable for lemon flavor is obtained. The coloration is uniform throughout the shell.

Example 4: Preparation of colored "cherry" macaron shell A colored "cherry" macaron shell is prepared as in Example 1, replacing 80 g beet powder with 200 g beet powder.

  At the end of step (10), a bright red-pink macaroon shell suitable for cherry flavor is obtained. The coloration is uniform throughout the shell.

Example 5: Preparation of colored "pistachio" macaron shell A colored "pistachio" macaron shell is prepared as in example 1, replacing 80g beet powder with 70g spirulina powder.

  At the end of step (10), a yellow-green macaroon shell suitable for pistachio off-flavor is obtained. The coloration is uniform throughout the shell.

Example 6: Preparation of colored pistachio macaron shell A colored "pistachio" macaron shell is prepared as in example 1, replacing 80 g beet powder with 140 g spinach powder.

  At the end of step (10), a yellow-green macaroon shell suitable for pistachio off-flavor is obtained. The coloration is uniform throughout the shell.

Example 7: Preparation of a colored pistachio macaron shell A colored "pistachio" macaron shell is prepared as in Example 1, replacing 80g beet powder with 140g spinach powder and 70g spirulina powder.

  At the end of step (10), a yellow-green macaroon shell suitable for pistachio off-flavor is obtained. The coloration is uniform throughout the shell.

Example 8 Preparation of Colored “Caramel” Macaron Shell A colored “caramel” macaron shell is prepared as in Example 1, replacing 80 g beet powder with 350 g carrot powder.

  At the end of step (10), an orange-brown macaroon shell suitable for caramel flavor is obtained. The coloration is uniform throughout the shell.

  The different macaroon shells in Examples 1-8 did not change their color after 7 days storage in a refrigerated window display under sunlight.

  The flavors of the macaron shells of Examples 1-8 are the same as the macaron shell flavors that do not contain any colorant.

Example 9: Preparation of chocolate hemispheres Chocolate hemispheres were prepared as follows:
(1) Melting 55 g of cocoa butter and 15 g of white chocolate at a temperature of 40-55 ° C.
(2) Add 8 g of mustard powder to the mixture obtained in step (1).
(3) mixing the composition obtained in step (2);
(4) Crystallize the mixture at 27-30 ° C.
(5) spray the mixture using a paint gun or spray onto a chocolate mold;
(6) crystallize the mixture for 30 minutes,
(7) Mold chocolate.

Example 10: Preparation of chocolate hemispheres Chocolate hemispheres are prepared as in Example 9, replacing 8g mustard powder with 8g paprika powder.
Furthermore, steps (1) to (3) are replaced with the following steps:
(1) Mix 8g paprika powder with 55g cocoa butter.
(2) Inject the mixture of step (1) for 12 hours,
(3) Decant the product obtained from step (2),
(4) Add 15 g of white chocolate to the mixture obtained in step (3).
(5) Mixing is performed.

  An orange chocolate hemisphere is thus obtained.

Example 11: Preparation of chocolate hemispheres Chocolate hemispheres are prepared as in Example 9, replacing the following:
-Replace 55g cocoa butter with 106g cocoa butter;
-Replace 15g white chocolate with 45g white chocolate;
-Replace 8 g of mustard powder with 16 g of spinach powder.

  In this way a green chocolate hemisphere suitable for a “pistachio”, “lime” or “green apple” flavor is obtained.

Example 12: Preparation of chocolate hemispheres Chocolate hemispheres are prepared as follows:
(1) Mix 100 g cocoa butter and 30 g paprika powder in a container.
(2) Inject the mixture of step (1) for 12 hours,
(3) Decant the mixture of step (2);
(4) Mix 80 g cocoa butter, 45 g white chocolate and 16 g paprika powder in a second container.
(5) mixing the mixture obtained from steps (3) and (4);
(6) Crystallize the mixture at 27-30 ° C.
(7) Apply the mixture using a paint brush or spray into a chocolate mold;
(8) crystallize the mixture for 30 minutes,
(9) Mold chocolate.

  In this way an orange chocolate hemisphere suitable for a “mandarin” flavor is obtained.

Example 13: Preparation of chocolate hemispheres Chocolate hemispheres are prepared as in Example 9, replacing the following:
-Replace 55g cocoa butter with 106g cocoa butter;
-Replace 15 g white chocolate with 30 g white chocolate;
-Replace 8 g of mustard powder with 24 g of turmeric powder.

  A bright yellow or bright yellow chocolate hemisphere suitable for a “passion fruit” flavor is thus obtained.

Example 14: Preparation of chocolate hemispheres Chocolate hemispheres are prepared as in Example 9, replacing the following:
-Replace 55g cocoa butter with 106g cocoa butter;
-Replace 15 g white chocolate with 50 g white chocolate;
-Replace 8g mustard powder with 8g curry powder.

  A light yellow chocolate hemisphere suitable for a “pear” flavor is thus obtained.

  All of these chocolate hemispheres have a uniform color. They have the same taste as chocolate spheres without any flowers, fruits, spices and / or vegetable powders.

Claims (7)

A baking premix,
Sugar and / or almond powder and / or cocoa butter and / or white chocolate;
0.01% to 25% by weight, preferably 0.3% to 20% by weight, even more preferably 0.5% to 15% by weight of flowers, fruits, based on the total weight of the baking premix, Spices and / or carrot powder, beet powder, spinach powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, tomato powder, spirulina powder, mustard powder, morel mushroom powder, red pepper powder, red bean powder, coconut powder, and their A vegetable powder selected from the group consisting of a mixture,
Baking premix, characterized in that it is a composition for preparing macaroon shells, chocolate-based products, chocolate candy, and chocolate decorations.   Baking premix according to claim 1, characterized in that it contains no additives. Sugar and / or almond powder;
0.01% to 15% by weight, preferably 0.3% to 10% by weight, even more preferably 0.4% to 7% by weight of flowers, fruits, based on the total weight of the baking premix, Consists of spice and / or spigol powder, pitaya powder, hibiscus powder, cumin powder, tomato powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard powder, morel mushroom powder, akane powder, red beetle powder, and mixtures thereof Baking premix according to claim 1 or 2, characterized in that it comprises a vegetable powder selected from the group. A baking premix,
Cocoa butter and / or white chocolate,
0.1% -20% by weight, preferably 3% -20% by weight, even more preferably 5-20% by weight of flowers, fruits, spices and / or relative to the total weight of the baking premix Selected from the group consisting of turmeric powder, curry powder, mustard powder, spirulina powder, matcha tea powder, hibiscus powder, pitaya powder, spigol powder, cumin powder, morel mushroom powder, akane powder, hosobatai powder, coconut powder, and mixtures thereof Baking premix containing plant powder.   Baking composition incorporating the premix according to any one of claims 1-4.   A method for preparing a colored baking product based on the premix according to any one of claims 1 to 4 or based on the baking composition according to claim 5, comprising increasing the temperature. The method you need.   Use of the premix according to any one of claims 1 to 4 as a colorant for baking products, chocolate, confectionery, food processing industry and chocolate decoration.