WO2002071307A1 - Application d'images imprimees sur des produits de confiserie - Google Patents

Application d'images imprimees sur des produits de confiserie Download PDF

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Publication number
WO2002071307A1
WO2002071307A1 PCT/US2002/006489 US0206489W WO02071307A1 WO 2002071307 A1 WO2002071307 A1 WO 2002071307A1 US 0206489 W US0206489 W US 0206489W WO 02071307 A1 WO02071307 A1 WO 02071307A1
Authority
WO
WIPO (PCT)
Prior art keywords
image
confection
frosting
sheet
frosting sheet
Prior art date
Application number
PCT/US2002/006489
Other languages
English (en)
Inventor
Joseph F. Hashem
Original Assignee
Hashem Joseph F
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
Application filed by Hashem Joseph F filed Critical Hashem Joseph F
Publication of WO2002071307A1 publication Critical patent/WO2002071307A1/fr

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
    • A23G3/50—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
    • 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
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2092—Apparatus for coating with atomised liquid, droplet bed, liquid spray
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products

Definitions

  • This invention relates to forming images on edible substrates and more particularly to preparing image-bearing confectionery products by applying frosting sheets having edible images printed thereon.
  • confectionery products such as chocolates, candies, cupcakes, cookies, and the like are frequently enhanced by variegated frosting patterns and, especially, by applying images to the visible surfaces of such confections.
  • frosting in the form of prepared thin sheets of edible material that can be applied to a prepared substrate such as a cake, cookie, cupcake, chocolate candy article, or the like.
  • frosting sheets may bear decorative patterns or images for enhancing the appearance of the confection. They are particularly useful in applying relatively complex decorations and/or images to confectionery substrates .
  • an image-bearing frosting sheet an image must be imprinted thereon. The imprinting is conventionally accomplished by applying food dyes or materials containing such dyes by: (1) transfer processes using an image stamp, (2) screen printing techniques, or (3) inkjet printing techniques .
  • the image-bearing frosting sheets are then affixed to confectionery substrates by applying the sheet to the substrate, with pre-moistening of the substrate if necessary, and allowing the assembly to dry.
  • the frosting sheets that have been used hitherto have certain drawbacks. Because the frosting sheets become part of the confection they may contribute to its taste or to its mouth feel. Although such contribution may not be unpleasant, it may in some respects alter the taste. For example, when the imaged frosting sheet is applied to a chocolate substrate, this additional flavor may provide an additional note that alters the characteristic and expected taste of the chocolate. The surface texture of the frosting sheet may also alter the feel of the chocolate melting and dissolving in the mouth. Furthermore, because the frosting sheet has its own color, often white, it may mask or alter the appearance of the substrate. Such an effect may be especially undesirable when the frosting sheet is applied to a substrate that has a dark and characteristic color such as chocolate.
  • the masking effect may also obscure the subtle variations in color between different types of chocolate, e.g., dark, milk, etc., that are important for the consumer in selecting a confection.
  • the frosting sheet is somewhat translucent, the color of the substrate may be visible through the sheet and may provide an inappropriate background color for the imprinted image .
  • a confectionery substrate is scanned with an imaging scanner to provide a digitized record or representation of the substrate to serve as a background for an image
  • a digitized image or representation is formed using the scanned substrate color as the background for the image and any selected image as the foreground
  • a frosting sheet is imprinted with the complete image, i.e., foreground and background, so prepared by applying edible inks to the sheet using an ink-jet printer apparatus
  • the imaged frosting sheet is applied to a confectionery substrate, and, optionally, the surface of the frosting sheet is moistened and blotted in order to remove a portion of the frosting sheet and/or modify its texture.
  • a further object is to provide a method for matching the background of an imprinted image to the color of the confection.
  • a further object is to provide a method for providing an imprinted image on a confection while minimizing the effect of the image on the taste and mouth feel of the confection.
  • a further object is to provide an apparatus for imprinting an image on a confection wherein the background of the image is matched to the color of the substrate confection.
  • a further object is to provide an apparatus for imprinting an image on a confection wherein the effect of the imprinted image on the organoleptic properties of the confection is minimized.
  • Figure 1 is a schematic view of an apparatus comprising a scanner, a personal computer, and a printer suitable for practicing the method of the invention.
  • Figure 2 is a schematic flow plan showing molding of one confectionery type product to which an imprinted frosting sheet is laminated.
  • Figure 3 is a schematic view of an automated blotting process according to the invention.
  • the present invention is an improvement in the method of providing images on confectionery products by laminating to a visible surface of the product an image-bearing frosting sheet.
  • the process is suitable for decorating any confectionery product with an edible image layer, and is especially suitable for providing a decorative image on chocolate confections of various colors, e.g., dark, milk, white, and the like.
  • a generally conventional frosting sheet which typically comprises a layer of frosting supported on a backing sheet, is imprinted with an image having a background matched to the color of the confection onto which it is to be placed.
  • a sample of the confection to be decorated e.g., chocolate
  • a sample of chocolate is scanned in a conventional color scanner connected to a personal computer.
  • a sample of chocolate may be wrapped in a transparent plastic wrap and .scanned with a conventional scanner, e.g., a flatbed scanner.
  • the scanned background color and, if relevant, the texture is stored in the computer's memory and used as the background for a computer-generated image.
  • the computer-generated image may be of any type.
  • an image may be generated by scanning a desirable image, for example a personal photograph.
  • the image can be a conventional clip art image readily available for purchase or downloadable from an internet-based repository.
  • the image can be created by the decorator/artist using a drawing program or similar image-generating program provided in the computer's memory. The image is then combined with the background to form the complete image to be placed on the confection.
  • the complete image is then printed onto a frosting sheet using a modified ink-jet type printer.
  • a modified ink-jet type printer Such equipment is readily available or may be readily fabricated by straightforward modification of a conventional inkjet printer.
  • a conventional inkjet printer can be used by carefully cleaning the ink reservoirs of the paper- printing inks usually used and replacing them with edible inks formulated using approved food colorants.
  • Such equipment, and its use to prepare edible images, is disclosed in U.S. Patent 6,058,843, the entire disclosure of which is incorporated herein by reference.
  • the frosting sheet with imprinted image is then simply applied to the confectionery product by the conventional procedure.
  • the frosting sheet is carefully removed from its backing or carrier sheet and applied to the visible surface of the confection that is to be decorated, using a small amount of moisture to soften and adhere the contacting surfaces, if necessary.
  • the bonding of the laminated frosting sheet is then completed by drying.
  • the imaged confection is improved by blotting the imaged surface with a damp cloth, paper web, or the like.
  • the blotting material should be barely dampened and should be applied and removed without rubbing.
  • This treatment removes at least some of the changed organoleptic properties of the confection that are imparted by the frosting sheet.
  • changes are not readily described or quantified but are readily sensed by the person eating the confection. They are believed to relate to the surface texture of the frosting sheet and possibly to some of the flavor associated with the frosting sheet and/or the edible inks.
  • Such properties may not be in themselves unpleasant, but may subtly change the mouth feel of the confection, especially when applied to materials such as high quality chocolate confections that are noted for subtle and even exotic flavor.
  • FIG. 1 An apparatus for accomplishing a portion of the present invention is schematically shown in Fig. 1.
  • the apparatus shown in Fig. 1 and generally denoted by numeral 10 includes a personal computer 12, a scanner 14, and a printer 16.
  • the scanner 14 is capable of converting input images to digitized formats.
  • An acceptable, exemplary scanner is a Hewlett Packard, Inc., ScanJet ADF, Model C7670A.
  • the personal computer 12 is capable of having control software, such as Adobe Systems, Inc., Adobe PhotoDeluxe 2.0, loaded and run to process digitized color image data from scanner 14 and then control operation of printer 16, to print the input images.
  • a preferred printer 16 is a Canon Computer Systems, Inc., Model BJC-3000 color bubble jet printer.
  • a necessary feature of the printer 16 is that cartridges for containing printing fluids must be capable of being filled with edible food dyes.
  • the cartridges can be filled with cyan, magenta, yellow and black edible food dyes using syringes.
  • Other scanners, control software and printers can be used for the present invention, as long as control signals can be provided to a printer capable of using edible food dyes for printing images on frosting sheets.
  • the process of the present invention begins with digitizing an input image, such as a color photograph, using the scanner 14. Then a sample of the chocolate, or other confectionery substance, on which an image-bearing frosting sheet is to be laminated is input to the scanner 14 so that digitized color data can be matched with that of the input image. To accomplish this step a sample of the background substance, such as dark chocolate, is wrapped in a clear flexible sheeting, such as a polyethylene wrap, and passed through the scanner 14. Using the input digitized image and background information, the control software processes the data to produce a final data format to control the operation of printer 16.
  • an input image such as a color photograph
  • control software can be adjusted to include data for printing a thin white, or other light colored, border, referred to in computer graphics as a shadow, around the image.
  • the control software is also usable to effect other graphic reformatting and color balancing as is achievable with the specific selected and loaded control software.
  • a frosting sheet is now loaded into the printer 16 for printing.
  • An acceptable frosting sheet is the Edible Image Print-OnTM product sold by Lucks Food Decorating Company, Tacoma, Washington.
  • the imprinted frosting sheet 18 is positioned at the bottom of a mold 20. Then melted chocolate is dispensed from a nozzle 22 into the mold 20 on top of the imprinted frosting sheet 18.
  • the chocolate product is removed from the mold 20 with frosting sheet 18 being laminated to the chocolate.
  • the final step of the present invention involves blotting to minimize both the appearance and taste of the frosting sheet laminated to the chocolate or other confectionery substrate without marring or removing the attached image.
  • One preferred embodiment for the blotting step utilizes paper toweling that is barely wetted to lightly blot a frosting sheet surface without rubbing to remove excess frosting sheet material. Such blotting is done without affecting that portion of the frosting sheet where image graphics are printed. Other materials than paper toweling can be used as long as such materials are absorbent. The purpose of the blotting step is remove only excess portions of frosting sheeting but not mar imprinted images .
  • Blotting material 24 is provided from a supply roll 26 and dampened by a water spray system 28.
  • the supply of water to the spray system 28 must be adjusted so that the blotting material 24 is not over-moistened. If the blotting material 24 is over-moistened, too much frosting sheet material will be removed and imprinted images can be marred. Accordingly, the adjustment of the spray system 28 water supply is accomplished by experimentation.
  • the dampened blotting material 24 is next passed under a guide roller 30 that is positioned to bring the blotting material 24 into blotting contact with the surface of the frosting sheet 18 that is moved past the guide roller 30 synchronously with the dampened blotting material 24 to remove excess material from the frosting sheet 18.
  • the used blotting material 24 is taken up on a disposal roll 32.

Landscapes

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

Abstract

Selon l'invention, une image est appliquée sur un substrat de sucrerie (Fig. 2) par l'application d'une feuille de glaçage (18) portant une image formée selon un procédé d'impression informatisé. Ce procédé consiste: (1) à balayer la sucrerie pour obtenir un arrière-plan d'image numérisée, (2) à imposer une image de premier plan numérisée sur l'arrière-plan, de sorte à former une image complète, (3) à imprimer cette image complète au moyen d'encres comestibles sur la feuille de glaçage (18), et (4) à appliquer cette feuille de glaçage (18) imprimée sur la surface de la sucrerie. La surface de la sucrerie imprimée est facultativement humidifiée et séchée, de sorte que les propriétés organoleptiques de la sucrerie sont améliorées par l'élimination d'une partie de la feuille de glaçage ou par la modification de sa texture de surface.
PCT/US2002/006489 2001-03-06 2002-03-06 Application d'images imprimees sur des produits de confiserie WO2002071307A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US27331901P 2001-03-06 2001-03-06
US60/273,319 2001-03-06

Publications (1)

Publication Number Publication Date
WO2002071307A1 true WO2002071307A1 (fr) 2002-09-12

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4531292A (en) * 1983-02-14 1985-07-30 Joytronix, Inc. Foodstuffs imaging process and apparatus
US4910661A (en) * 1987-12-14 1990-03-20 Edgar L. Barth Method and apparatus for decorating cakes and other foods
US5795395A (en) * 1997-03-07 1998-08-18 Ben-Matitayhu; Ruth Cake decorating system and method
US6058843A (en) * 1994-07-29 2000-05-09 Cadex Limited Machine and method for printing on surfaces of edible substrates
US6201885B1 (en) * 1998-09-11 2001-03-13 Bunge Foods Corporation Method for bakery product measurement
US6230073B1 (en) * 1998-10-29 2001-05-08 Chocolate Printing Company Computerized foodstuffs imaging process and apparatus
US6319530B1 (en) * 1993-07-07 2001-11-20 Jack Guttman, Inc. Method of photocopying an image onto an edible web for decorating iced baked goods

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4531292A (en) * 1983-02-14 1985-07-30 Joytronix, Inc. Foodstuffs imaging process and apparatus
US4910661A (en) * 1987-12-14 1990-03-20 Edgar L. Barth Method and apparatus for decorating cakes and other foods
US6319530B1 (en) * 1993-07-07 2001-11-20 Jack Guttman, Inc. Method of photocopying an image onto an edible web for decorating iced baked goods
US6058843A (en) * 1994-07-29 2000-05-09 Cadex Limited Machine and method for printing on surfaces of edible substrates
US5795395A (en) * 1997-03-07 1998-08-18 Ben-Matitayhu; Ruth Cake decorating system and method
US6201885B1 (en) * 1998-09-11 2001-03-13 Bunge Foods Corporation Method for bakery product measurement
US6230073B1 (en) * 1998-10-29 2001-05-08 Chocolate Printing Company Computerized foodstuffs imaging process and apparatus

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