US20010012529A1 - Printed decorations for pastry - Google Patents

Printed decorations for pastry Download PDF

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Publication number
US20010012529A1
US20010012529A1 US09/811,276 US81127601A US2001012529A1 US 20010012529 A1 US20010012529 A1 US 20010012529A1 US 81127601 A US81127601 A US 81127601A US 2001012529 A1 US2001012529 A1 US 2001012529A1
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US
United States
Prior art keywords
edible
decoration
layer
decoration according
paper
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
US09/811,276
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US6432462B2 (en
Inventor
Brissonneau Genevieve
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
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Individual
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Filing date
Publication date
Priority claimed from US09/202,685 external-priority patent/US6210731B1/en
Application filed by Individual filed Critical Individual
Priority to US09/811,276 priority Critical patent/US6432462B2/en
Publication of US20010012529A1 publication Critical patent/US20010012529A1/en
Application granted granted Critical
Publication of US6432462B2 publication Critical patent/US6432462B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/28—Apparatus for decorating sweetmeats or confectionery

Definitions

  • the present invention relates to a method of making edible decorations which reproduce all types of patterns, including colored patterns.
  • the purpose of these decorations is partially or totally to cover the cakes with which they form a perfectly homogeneous whole.
  • the characteristics of a printed decoration which are sought by both professionals and private individuals fall into several categories suppleness and unctuousness are necessary to enable the cake to be sliced without the cutting being hindered by the decoration; the decoration must enhance the taste and not detract from the cake; the decoration must be able to withstand freezing and be perfectly restored after thawing; the decoration must be able to be sold separately from the cake and withstand transportation without the risk of damage the decoration must be able faithfully to reproduce a colored pattern thousands of times with the fine details; and once placed on the cake, the decoration must form a perfectly homogeneous whole with the cake .
  • Patent FR 2 640 473) A (POUGHON PHILIPPE) thus relates to only two films.
  • the edible paper when the edible paper is placed as such on another layer of a material from the group comprising almond paste, chocolate, gelatin, biscuit and icing sugar, the edible paper then retains a very unpalatable stiffness. Furthermore, the edible paper will tend to crinkle and curl up onto itself. It will not tolerate freezing well.
  • Patent IL 79 106 A also relates to only two layers: a “fondant mix”, on which the decoration is printed, and an edible transparent coating. This operation is only possible because the mix is sufficiently fondant, i.e., sufficiently viscous for the transparent coating to stick to this layer. This would not be possible on an almond paste or chocolate material.
  • the production of a decoration on a fondant mix presents problems during subsequent handling, freezing and storage at room temperature.
  • Patent JP 48 001 512 B (MAEDA SEIKA KK) relates to a single layer of edible paper on the side of which a logo is printed with an edible ink. This layer is then placed directly on a biscuit. The whole has to be baked in order to join the cake and this single printed layer together. In this case, the color of the biscuit is seen through the edible paper due to transparency. Furthermore, this is not possible when no baking takes place. Now, baking is not possible when the decorations are intended to be placed on a cake pastry which has already been made. The aim of the invention is to solve these problems.
  • the invention thus proposes a technique which enables a multicolored pattern to be reproduced faithfully, also in large sizes, without spoiling the taste of the cake.
  • the invention comprises in producing a decoration comprising five successive layers.
  • the first, second and third layers are essential for obtaining the main result sought, which is suppleness, homogeneity, keeping quality and taste.
  • the fourth and fifth layers bring complementary advantages during the handling and packaging of the decoration.
  • the layer sequence starting with the upper part, which is the top of the decoration, consists of a first layer of edible paper on which a pattern is printed with an edible ink; a second layer of material belonging to the group including syrup, aqueous base and topping, which serves several purposes: it allows perfect adhesion between the first layer and the third layer of the decoration and makes the edible paper supple, thereby enabling the edible paper to integrate with the third layer, and a third layer of material comprising an edible product belonging to the group including almond paste and chocolate.
  • the term “edible product” does not include cake batter.
  • the third layer can be mixed with titanium dioxide beforehand. In this case, the titanium oxide makes it possible to whiten this third layer so that the colors printed on the layer of edible paper remain vivid. After a few days, the components of the decoration together form a perfectly homogeneous whole which corresponds to the desired result. To brighten the decoration, the first layer of edible paper can be covered with a light transparent topping.
  • a fourth layer which is strictly identical to the second layer, is used to stick the components of the decoration comprising of the first, second and third layers to the fifth layer.
  • the fifth layer comprises edible paper.
  • the third layer of material belonging to the group including almond paste and chocolate, which is naturally greasy and sticky, is prevented from coming into direct contact with the packing.
  • the decoration can thus be handled very easily.
  • the decoration can easily be removed from its packing.
  • the decoration is packaged in a sachet under vacuum or under a modified atmosphere, in which case, the ambient air is replaced with a gas belonging to the group including CO 2 , nitrogen and a nitrogen/CO mixture. It is found that the product can then be stored at room temperature without deteriorating.
  • the layers are stuck together by a method belonging to the group including application of a mechanical pressure equally distributed over the whole of the surface, passage of the layers through a mill between two rollers, and placing of the layers under a press. It is found that this makes it possible to stick the layers to one another.
  • the decoration is frozen at a negative temperature by a means belonging to the group including mechanical refrigeration and cryogenics. It is found that the decoration can be stored for 18 months at a negative temperature of ⁇ 18 degrees C.
  • the edible paper is printed by the silk screen process, by heliography, by tempography, by means of an aerograph or by the spraying of a jet of edible ink.
  • the sheet of edible paper must have the maximum thickness of a normal sheet of paper accepted by an office ink jet printer.
  • the ink cartridges are filled with an edible ink. This edible ink is manufactured from water-based food colors.

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

Abstract

The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention comprises in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer comprises of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.

Description

  • This application is a continuation-in-part of U.S. patent application Ser. No 09/202,685 filed on Dec. 18, 1998, the contents of which are incorporated herein by reference. [0001]
  • The present invention relates to a method of making edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes with which they form a perfectly homogeneous whole. The characteristics of a printed decoration which are sought by both professionals and private individuals fall into several categories suppleness and unctuousness are necessary to enable the cake to be sliced without the cutting being hindered by the decoration; the decoration must enhance the taste and not detract from the cake; the decoration must be able to withstand freezing and be perfectly restored after thawing; the decoration must be able to be sold separately from the cake and withstand transportation without the risk of damage the decoration must be able faithfully to reproduce a colored pattern thousands of times with the fine details; and once placed on the cake, the decoration must form a perfectly homogeneous whole with the cake . No printed decoration currently in existence satisfies all these conditions. The present state of the art uses rather unpalatable edible paper and another layer of material. Patent FR 2 640 473) A (POUGHON PHILIPPE) thus relates to only two films. Thus, when the edible paper is placed as such on another layer of a material from the group comprising almond paste, chocolate, gelatin, biscuit and icing sugar, the edible paper then retains a very unpalatable stiffness. Furthermore, the edible paper will tend to crinkle and curl up onto itself. It will not tolerate freezing well. [0002]
  • Patent IL 79 106 A (DAVIDOR Y) also relates to only two layers: a “fondant mix”, on which the decoration is printed, and an edible transparent coating. This operation is only possible because the mix is sufficiently fondant, i.e., sufficiently viscous for the transparent coating to stick to this layer. This would not be possible on an almond paste or chocolate material. The production of a decoration on a fondant mix presents problems during subsequent handling, freezing and storage at room temperature. [0003]
  • Patent JP 48 001 512 B (MAEDA SEIKA KK) relates to a single layer of edible paper on the side of which a logo is printed with an edible ink. This layer is then placed directly on a biscuit. The whole has to be baked in order to join the cake and this single printed layer together. In this case, the color of the biscuit is seen through the edible paper due to transparency. Furthermore, this is not possible when no baking takes place. Now, baking is not possible when the decorations are intended to be placed on a cake pastry which has already been made. The aim of the invention is to solve these problems. [0004]
  • The invention thus proposes a technique which enables a multicolored pattern to be reproduced faithfully, also in large sizes, without spoiling the taste of the cake. [0005]
  • More precisely, the invention comprises in producing a decoration comprising five successive layers. The first, second and third layers are essential for obtaining the main result sought, which is suppleness, homogeneity, keeping quality and taste. The fourth and fifth layers bring complementary advantages during the handling and packaging of the decoration. The layer sequence, starting with the upper part, which is the top of the decoration, consists of a first layer of edible paper on which a pattern is printed with an edible ink; a second layer of material belonging to the group including syrup, aqueous base and topping, which serves several purposes: it allows perfect adhesion between the first layer and the third layer of the decoration and makes the edible paper supple, thereby enabling the edible paper to integrate with the third layer, and a third layer of material comprising an edible product belonging to the group including almond paste and chocolate. The term “edible product” does not include cake batter. The third layer can be mixed with titanium dioxide beforehand. In this case, the titanium oxide makes it possible to whiten this third layer so that the colors printed on the layer of edible paper remain vivid. After a few days, the components of the decoration together form a perfectly homogeneous whole which corresponds to the desired result. To brighten the decoration, the first layer of edible paper can be covered with a light transparent topping. [0006]
  • A fourth layer, which is strictly identical to the second layer, is used to stick the components of the decoration comprising of the first, second and third layers to the fifth layer. The fifth layer comprises edible paper. In this way, the third layer of material belonging to the group including almond paste and chocolate, which is naturally greasy and sticky, is prevented from coming into direct contact with the packing. The decoration can thus be handled very easily. The decoration can easily be removed from its packing. The decoration is packaged in a sachet under vacuum or under a modified atmosphere, in which case, the ambient air is replaced with a gas belonging to the group including CO[0007] 2, nitrogen and a nitrogen/CO mixture. It is found that the product can then be stored at room temperature without deteriorating.
  • The layers are stuck together by a method belonging to the group including application of a mechanical pressure equally distributed over the whole of the surface, passage of the layers through a mill between two rollers, and placing of the layers under a press. It is found that this makes it possible to stick the layers to one another. [0008]
  • The decoration is frozen at a negative temperature by a means belonging to the group including mechanical refrigeration and cryogenics. It is found that the decoration can be stored for 18 months at a negative temperature of −18 degrees C. [0009]
  • The edible paper is printed by the silk screen process, by heliography, by tempography, by means of an aerograph or by the spraying of a jet of edible ink. [0010]
  • The use of a jet of edible ink involves filling cartridges of a traditional ink jet printer with an edible ink. [0011]
  • If the decoration is printed with an ink jet, the sheet of edible paper must have the maximum thickness of a normal sheet of paper accepted by an office ink jet printer. The ink cartridges are filled with an edible ink. This edible ink is manufactured from water-based food colors. [0012]

Claims (20)

1. An edible decoration for decorating all types of fresh or frozen dry cakes comprising:
a) a first top layer comprising a sheet of edible paper;
b) a second middle layer comprising a material selected from the group consisting of syrup, topping and aqueous base; and
c) a third lower layer comprising an edible product;
said second layer enabling the first top layer and the third lower layer of the decoration to stick together, making the edible paper more supple and making it possible to form a homogeneous whole;
said edible decoration having the ability to be sold separately from the cake, withstand transportation without the risk of damage and withstand freezing and be perfectly restored after thawing.
2. The edible decoration according to
claim 1
 wherein the edible product includes almond paste and chocolate.
3. The edible decoration according to
claim 1
 wherein the edible paper can comprise a pattern which is printed with an edible ink.
4. The edible decoration according to
claim 3
 wherein the edible paper is printed by a process selected from the group consisting of silk screen process, heliography, tempography, aerograph and spraying of a jet of edible ink.
5. The edible decoration according to
claim 1
, further comprising a fourth layer starting from the first top layer of the decoration, said layer including syrup, topping and aqueous base.
6. The edible decoration according to
claim 5
, further comprising a fifth layer of edible paper, which prevents the third lower layer which is naturally greasy and sticky, from sticking to the packing and facilitates handling of the decoration.
7. The edible decoration according to claim I wherein the third lower layer is further mixed with titanium oxide in an effective amount to whiten the layer and bring out the colors printed on the edible paper.
8. The edible decoration according to
claim 1
 wherein the first top layer is covered with a light transparent topping for brightening the decoration.
9. The edible decoration according to
claim 1
 wherein the decoration is packaged in a sachet under vacuum or under a modified atmosphere.
10. The edible decoration according to
claim 1
 wherein ambient air is replaced with a gas selected from a group consisting of CO2, nitrogen and a nitrogen/CO2 mixture to enable the product to be stored at room temperature without deteriorating.
11. The edible decoration according to
claim 1
 wherein the edible paper does not crinkle or curl up upon freezing.
12. The edible decoration according to claim I wherein the decoration is frozen at a negative temperature by means selected from the group consisting of mechanical refrigeration and cryogenics.
13. The edible decoration according to
claim 12
 wherein the decoration can be stored for 18 months at a negative temperature of −18° C.
14. The edible decoration according to
claim 1
 which can be stored at room temperature without deteriorating.
15. The edible decoration according to
claim 1
 wherein the the first, second and third layers adhere to each other by applying mechanical pressure equally distributed over the whole of the surface and passing the layers through a mill between rollers and placing the layers under a press.
16. The edible decoration according to
claim 1
 which can reproduce all types of patterns and when placed over the cake, the decoration forms a homogeneous whole with the cake.
17. The edible decoration according to
claim 1
 wherein a colored pattern can be reproduced a thousand of times without spoiling the taste of the cake.
18. The edible decoration according to
claim 1
 which can easily be removed from its packaging.
19. The edible decoration according to claim I wherein the edible product does not include cake batter.
20. The edible decoration according to
claim 1
 prepared by:
a) providing a first top layer comprising a sheet of edible paper,
b) providing a second middle layer comprising a material selected from the group consisting of syrup, topping and aqueous base which enables the first top and third lower layer of the decoration to stick together;
c) providing a a third lower layer comprising an edible product; and
d) sticking the first, second and third layers to one another by a method selected from the group consisting of applying mechanical pressure equally distributed over the whole of the surface, passing the layers through a mill between the rollers and placing the layers under a press.
US09/811,276 1998-12-18 2001-03-19 Printed decorations for pastry Expired - Fee Related US6432462B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US09/811,276 US6432462B2 (en) 1998-12-18 2001-03-19 Printed decorations for pastry

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US09/202,685 US6210731B1 (en) 1996-06-21 1997-06-23 Printed decorations for pastry
US09/811,276 US6432462B2 (en) 1998-12-18 2001-03-19 Printed decorations for pastry

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
US09/202,685 Continuation-In-Part US6210731B1 (en) 1996-06-21 1997-06-23 Printed decorations for pastry

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050088693A1 (en) * 1998-03-25 2005-04-28 Andy Schnoebelen Decorating system for edible products
US20060087686A1 (en) * 1998-03-25 2006-04-27 John Anderson Decorating system for edible products
US20060158685A1 (en) * 1998-03-25 2006-07-20 Decopac, Inc., A Minnesota Corporation Decorating system for edible items
US9282750B1 (en) 2010-08-09 2016-03-15 Decopac, Inc. Online decorating system for edible products
US9743687B2 (en) 2010-08-09 2017-08-29 Decopac, Inc. Decorating system for edible items
US9907332B2 (en) 2010-08-09 2018-03-06 Decopac, Inc. Decorating system for edible items
US10206423B2 (en) 2010-08-09 2019-02-19 Decopac, Inc. Decorating system for edible items
US10455096B2 (en) 2010-08-09 2019-10-22 Decopac, Inc. Decorating system for edible products
CN110447686A (en) * 2018-05-07 2019-11-15 匠人之心（北京）产品设计有限公司 A kind of formula and technique of chocolate cake surface decoration material
US10543671B2 (en) 2010-08-09 2020-01-28 Decopac, Inc. Three-dimensional decorating system for edible items
US10692124B1 (en) 2018-12-07 2020-06-23 Decopac, Inc. Systems and methods for ordering and preparation of customized comestibles

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US20040071836A1 (en) * 2002-10-15 2004-04-15 David Chu Edible tongue tatoo
US20050031752A1 (en) * 2003-08-06 2005-02-10 Koplish Debra L. Three-dimensional cake sculpture method and product
US20100278979A1 (en) * 2003-08-06 2010-11-04 Signed Originals, Inc. Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product
US20060251777A1 (en) * 2003-08-06 2006-11-09 Koplish Debra L Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product
US7745357B2 (en) * 2004-03-12 2010-06-29 Georgia-Pacific Gypsum Llc Use of pre-coated mat for preparing gypsum board
WO2006039280A2 (en) * 2004-09-30 2006-04-13 Cantu Homaro R System and methods for preparing substitute food items
US20060088629A1 (en) * 2004-10-26 2006-04-27 Otto Kristine D Animal/pet treat with edible photo adhered to surface
WO2006081426A2 (en) * 2005-01-28 2006-08-03 Applera Corporation Compositions and methods for terminating a sequencing reaction at a specific location in a target dna template
US8695257B2 (en) 2008-12-31 2014-04-15 Moon Cherie Device and method for adorning and decorating baked goods
US20110014373A1 (en) * 2009-07-14 2011-01-20 Alison Perry Foodware Decorating System and Method

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050088693A1 (en) * 1998-03-25 2005-04-28 Andy Schnoebelen Decorating system for edible products
US20060087686A1 (en) * 1998-03-25 2006-04-27 John Anderson Decorating system for edible products
US20060158685A1 (en) * 1998-03-25 2006-07-20 Decopac, Inc., A Minnesota Corporation Decorating system for edible items
US7286258B2 (en) * 1998-03-25 2007-10-23 Decopac, Inc. Decorating system for edible products
US9907332B2 (en) 2010-08-09 2018-03-06 Decopac, Inc. Decorating system for edible items
US10455096B2 (en) 2010-08-09 2019-10-22 Decopac, Inc. Decorating system for edible products
US9345264B1 (en) 2010-08-09 2016-05-24 Decopac, Inc. Online decorating system for edible products
US9743687B2 (en) 2010-08-09 2017-08-29 Decopac, Inc. Decorating system for edible items
US9282750B1 (en) 2010-08-09 2016-03-15 Decopac, Inc. Online decorating system for edible products
US10206423B2 (en) 2010-08-09 2019-02-19 Decopac, Inc. Decorating system for edible items
US10426188B2 (en) 2010-08-09 2019-10-01 Decopac, Inc. Decorating system for edible items
US9314050B1 (en) 2010-08-09 2016-04-19 Decopac, Inc. Online decorating system for edible products
US11541651B2 (en) 2010-08-09 2023-01-03 Decopac, Inc. Three-dimensional decorating system for edible items
US10543671B2 (en) 2010-08-09 2020-01-28 Decopac, Inc. Three-dimensional decorating system for edible items
US10771638B2 (en) 2010-08-09 2020-09-08 Decopac, Inc. Decorating system for edible products
CN110447686A (en) * 2018-05-07 2019-11-15 匠人之心（北京）产品设计有限公司 A kind of formula and technique of chocolate cake surface decoration material
US10692124B1 (en) 2018-12-07 2020-06-23 Decopac, Inc. Systems and methods for ordering and preparation of customized comestibles
US11321755B2 (en) 2018-12-07 2022-05-03 Decopac, Inc. Systems and methods for ordering and preparation of customized comestibles

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