WO1988008254A1 - Decoration of confectionery products - Google Patents

Decoration of confectionery products Download PDF

Info

Publication number
WO1988008254A1
WO1988008254A1 PCT/GB1988/000325 GB8800325W WO8808254A1 WO 1988008254 A1 WO1988008254 A1 WO 1988008254A1 GB 8800325 W GB8800325 W GB 8800325W WO 8808254 A1 WO8808254 A1 WO 8808254A1
Authority
WO
WIPO (PCT)
Prior art keywords
ink composition
article
weight
icing
confectionery
Prior art date
Application number
PCT/GB1988/000325
Other languages
French (fr)
Inventor
Stephen Van-Praag
Original Assignee
Praag Stephen Van
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB878709908A external-priority patent/GB8709908D0/en
Application filed by Praag Stephen Van filed Critical Praag Stephen Van
Publication of WO1988008254A1 publication Critical patent/WO1988008254A1/en
Priority to DK723888A priority Critical patent/DK723888A/en

Links

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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/28—Apparatus for decorating sweetmeats or confectionery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Definitions

  • the present invention is concerned with the decoration of confectionery products by application of edible ink compositions thereto.
  • a plurality of inks of different colours are preferably applied to the article of confectionery in different areas so as to produce a pictorial print according to a predetermined design.
  • the design is preferably produced on the screen by a photo-stencilling operation.
  • an egg white equivalent When an egg white equivalent is. used in the ink composition, it is typically in the form of powdered egg albumen, used together with warm water; known egg white substitutes may be employed as partial replacement thereof.
  • the egg white functions as a binder for the ink composition.
  • the ink composition described had excellent storage stability and was still usable after being stored in open container for more than one week.

Abstract

The method comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps and allowing the ink to set. The ink composition used comprises a cold fondant icing comprising one part by weight ofliquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent and, optionally, one or more edible colouring agents.

Description

Decoration of Confectionery Products
The present invention is concerned with the decoration of confectionery products by application of edible ink compositions thereto.
Various methods of printing on confectionery products are known; these generally involve a transfer printing process. Screen printing has also been proposed, for example in U.K. Patent Specification 1441446; however, this latter process involves the use of ink at relatively high temperature (such as about 35 to 45°C), which can have disadvantageous effects on the confectionery substrate.
According to the present invention, there is provided a method of decorating an article of confectionery, which comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps, in which the or each ink composition comprises a cold fondant icing comprising one part by weight of liquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent and, optionally, one or more edible colouring agents; and allowing said ink composition to set. The decoration applied may be in the form of a pictorial print and/or predetermined letters and/or numerals.
A plurality of inks of different colours are preferably applied to the article of confectionery in different areas so as to produce a pictorial print according to a predetermined design. In this case, the design is preferably produced on the screen by a photo-stencilling operation.
When an egg white equivalent is. used in the ink composition, it is typically in the form of powdered egg albumen, used together with warm water; known egg white substitutes may be employed as partial replacement thereof. The egg white functions as a binder for the ink composition.
The edible gelling agent used in the ink composition may be, for example, pectin, carrageenan, carboxymethyl cellulose (or a salt thereof), or a similar thickening agent. A preferred example of such an edible gelling agent is available commercially as "piping jelly" in the form of a viscous composition comprising sugar, liquid glucose, citric acid, carrageenan and sodium carboxymethyl cellulose.
The article of confectionery which is to be decorated according to the invention may be, for example, a chocolate bar, a boiled sweet product (such as a lollipop), a toffee bar or the like. An exemplary ink composition used in the method according to the invention was produced by thoroughly blending the following ingredients:
5 lb icing sugar
0.5 lb glucose syrup 0.75 lb hot water
2 heaped teaspoons "piping jelly" 4 teaspoons powdered egg albumen; and colouring agent as required.
The ink composition described had excellent storage stability and was still usable after being stored in open container for more than one week.

Claims

CLAIMS:
1. A method of decorating an article of confectionery, which comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps, in which the or each ink composition comprises a cold fondant icing comprising one part by weight of liquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent; and allowing said ink composition to set.
2. A method according to claim 1, in which said ink composition contains at least one colouring agent.
3. A method according to claim 1 or 2, in which a plurality of said compositions are applied to said article in different areas thereof so as to produce a pictorial print according to a predetermined design.
4. A method according to claim 3, in which said design is produced by a photo stencilling operation.
5. A method according to any of claims 1 to 4, in which said gelling agent comprises sugar, liquid glucose, citric acid, carrageenan and sodium carboxymethyl cellulose.
6. A method according to any of claims 1 to 5, in which said article of confectionery is a boiled sweet product.
7. A method according to claim 6, in which said boiled sweet product is a lollipop.
PCT/GB1988/000325 1987-04-27 1988-04-27 Decoration of confectionery products WO1988008254A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DK723888A DK723888A (en) 1987-04-27 1988-12-27 DECORATION OF CAKE PRODUCTS

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB8709908 1987-04-27
GB878709908A GB8709908D0 (en) 1987-04-27 1987-04-27 Decoration for confectionery products radio transmitters
GB8803699 1988-02-17
GB8803699A GB2204223B (en) 1987-04-27 1988-02-17 Decoration of confectionery products

Publications (1)

Publication Number Publication Date
WO1988008254A1 true WO1988008254A1 (en) 1988-11-03

Family

ID=26292178

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1988/000325 WO1988008254A1 (en) 1987-04-27 1988-04-27 Decoration of confectionery products

Country Status (3)

Country Link
EP (1) EP0318527A1 (en)
AU (1) AU1623288A (en)
WO (1) WO1988008254A1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2260886A (en) * 1991-10-31 1993-05-05 Peter Dau Sugar icing mixture
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
FR2779732A1 (en) * 1998-06-16 1999-12-17 Sonafi Edible ink useful for marking food products, especially confectionery
US6267997B1 (en) 1995-11-01 2001-07-31 Wm. Wrigley Jr. Company Method for producing printed confectionery products
US6314876B1 (en) 1999-06-07 2001-11-13 Ackley Machine Corporation Method and apparatus for transporting and processing a plurality of articles, and shaped article having serially registered component images
CN104095137A (en) * 2014-06-26 2014-10-15 黄山学院 Sugar body for sugar art and preparation method thereof
WO2017142468A1 (en) * 2016-02-19 2017-08-24 Eraey Ab Fast setting edible glue

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8919326D0 (en) * 1989-08-25 1989-10-11 Unilever Plc Bakers jellies

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2353307A (en) * 1941-01-02 1944-07-11 Julian A Joffe Icing
US2607693A (en) * 1951-02-07 1952-08-19 Standard Brands Inc Icing composition and process of making
US2789911A (en) * 1954-06-07 1957-04-23 Midland Chemical Corp Icing compositions comprising carboxymethyl dextran and method of producing the same
US2914410A (en) * 1956-12-07 1959-11-24 Hercules Powder Co Ltd Stabilized icings and preparation
GB1144729A (en) * 1966-10-25 1969-03-05 John Francis Gaughan Improvements in and relating to icing mixtures for decoration of confectionery
US3699879A (en) * 1969-02-06 1972-10-24 Ulrich Ritzer Device for furnishing vital and costly food with ornaments and writing
GB1441446A (en) * 1973-09-05 1976-06-30 Cadbury Ltd Method of decorating confectionery
FR2328772A1 (en) * 1975-10-24 1977-05-20 Tate & Lyle Ltd ICE MIXTURE
GB2018198A (en) * 1978-03-13 1979-10-17 Unilever Ltd Sprying through stencils
US4560562A (en) * 1984-11-07 1985-12-24 Schroeder John E Marshmallow sheet and packaging arrangement

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2353307A (en) * 1941-01-02 1944-07-11 Julian A Joffe Icing
US2607693A (en) * 1951-02-07 1952-08-19 Standard Brands Inc Icing composition and process of making
US2789911A (en) * 1954-06-07 1957-04-23 Midland Chemical Corp Icing compositions comprising carboxymethyl dextran and method of producing the same
US2914410A (en) * 1956-12-07 1959-11-24 Hercules Powder Co Ltd Stabilized icings and preparation
GB1144729A (en) * 1966-10-25 1969-03-05 John Francis Gaughan Improvements in and relating to icing mixtures for decoration of confectionery
US3699879A (en) * 1969-02-06 1972-10-24 Ulrich Ritzer Device for furnishing vital and costly food with ornaments and writing
GB1441446A (en) * 1973-09-05 1976-06-30 Cadbury Ltd Method of decorating confectionery
FR2328772A1 (en) * 1975-10-24 1977-05-20 Tate & Lyle Ltd ICE MIXTURE
GB2018198A (en) * 1978-03-13 1979-10-17 Unilever Ltd Sprying through stencils
US4560562A (en) * 1984-11-07 1985-12-24 Schroeder John E Marshmallow sheet and packaging arrangement

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2260886A (en) * 1991-10-31 1993-05-05 Peter Dau Sugar icing mixture
GB2260886B (en) * 1991-10-31 1996-01-31 Peter Dau A powder mixture
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
US6267997B1 (en) 1995-11-01 2001-07-31 Wm. Wrigley Jr. Company Method for producing printed confectionery products
FR2779732A1 (en) * 1998-06-16 1999-12-17 Sonafi Edible ink useful for marking food products, especially confectionery
US6314876B1 (en) 1999-06-07 2001-11-13 Ackley Machine Corporation Method and apparatus for transporting and processing a plurality of articles, and shaped article having serially registered component images
US6834581B2 (en) 1999-06-07 2004-12-28 Ackley Machine Corporation Method and apparatus for transporting a plurality of articles, and shaped article having serially registered component images
CN104095137A (en) * 2014-06-26 2014-10-15 黄山学院 Sugar body for sugar art and preparation method thereof
CN104095137B (en) * 2014-06-26 2017-06-20 黄山学院 A kind of sugared skill sugared body and preparation method thereof
WO2017142468A1 (en) * 2016-02-19 2017-08-24 Eraey Ab Fast setting edible glue

Also Published As

Publication number Publication date
EP0318527A1 (en) 1989-06-07
AU1623288A (en) 1988-12-02

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