WO2021030887A1 - Paste for food craft modelling and decorative icing in confectionery using manioc starch, and method for preparing same - Google Patents
Paste for food craft modelling and decorative icing in confectionery using manioc starch, and method for preparing same Download PDFInfo
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- WO2021030887A1 WO2021030887A1 PCT/BR2020/050276 BR2020050276W WO2021030887A1 WO 2021030887 A1 WO2021030887 A1 WO 2021030887A1 BR 2020050276 W BR2020050276 W BR 2020050276W WO 2021030887 A1 WO2021030887 A1 WO 2021030887A1
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- food
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- dough
- confectionery
- cassava starch
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Classifications
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- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
Definitions
- the present invention is a light and vegan culinary and edible product, with application in the confectionery area as a base dough for modeling food crafts, as well as in the decorative covering of cakes and sweets, aiming at greater durability, since that its validity arrives 2 (two) years after drought; greater possibilities of combination with different ingredients, due to water resistance, since it does not have sugar as a base; greater toughness and flexibility, even after final drying, providing greater resistance to shocks, ease of transport and storage, as well as the possibility of light shaping and alteration of the final product's position; it has dietary properties because it does not contain sucrose in its composition, causing it to present lower sugar rates than similar ones already on the market (light), no animal ingredients (vegan), be lactose-free and gluten-free.
- the first stage is characterized by the addition of 350 grams of cassava starch, carboxymethylcellulose, calcium propionate, pectin and subsequent reserve of the mixture.
- the second step is to heat the coconut oil between 60 ° C and 70 ° C and reserve.
- the third is the heating together of water, double-distilled glycerin, corn glucose syrup between 60 ° C and 70 ° C and reserve.
- the dough should be formed while still hot and wrapped in aluminum foil and placed in the oven until it reaches an internal temperature of 65 ° C and 70 ° C.
- the dough for modeling food crafts and decorative covering in confectionery based on cassava starch does not contain gluten or lactose.
- Cassava starch a thickener due to its high water retention power, serving as a thickener. Its function is to thicken the dough, giving it greater density.
- Mineral water moisturizing element that allows the manipulation of the dough at the moment of its manufacture, as well as its modeling of food crafts.
- coconut oil heavy oil that helps to soften, leaven and retain moisture creating flaky textures. Being an emulsifier in the dough, it mixes the other ingredients in the dough, leaving it stable, uniform and pleasant to the taste.
- Corn glucose syrup (Mix® type): simple sugar found in corn, which has half the sweetness of refined sugar. Stabilizing element that prevents the dough ingredients from separating, gives the dough more softness and viscosity, adds shine, as well as a smoother texture ideal for confectionery. As it has a lower sweetening property than sugar, it increases the dough preservation time.
- Bi-distilled food glycerin it has a humectant, that is, even after the drying of the already shaped dough, it maintains a certain humidity that gives the dough tenacity, which makes it more resistant to impacts and facilitates the positioning of the crafts.
- Carboxymethylcellulose It is a water-soluble gum that increases the viscosity of the mixture. It works as a thickener in the dough.
- Calcium propionate It acts as a preservative in the dough, inhibiting the appearance and growth of bacteria and fungi. Prevents the dough from creating mold.
- Pectin carbohydrate derived from the cell walls of certain fruits which, combined with the starch of cassava starch, forms a gel giving the necessary viscosity to the dough, making it more tenacious than the others found on the market.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a diet, vegan edible culinary product applicable in the field of confectionery as a base paste for modelling food crafts such as characters, flowers and arrangements, and in the decorative icing of cakes and sweets, with the aim of greater durability and longer use-by date; increased field of application due to water resistance; greater ease of transport, storage and modelling due to its greater strength and flexibility once dry; and dietetic properties due to not containing ingredients of animal origin, lactose, sucrose or gluten. Such features facilitate industrial production and distribution, increase the potential consumer market and provide a higher quality end product. The composition thereof comprises: manioc starch, mineral water, coconut oil, corn syrup, food-grade bidistilled glycerine, carboxymethyl cellulose (CMC), calcium propionate, and pectin.
Description
MASSA PARA A MODELAGEM DE ARTESANATO ALIMENTÍCIO E COBERTURA DECORATIVA EM CONFEITARIA BASEADA EM FÉCULA DE MANDIOCA, PASTA FOR THE MODELING OF FOOD HANDICRAFTS AND DECORATIVE COVERING IN CANDY SHOP BASED ON CASSAVA FULFILL,
E, PROCESSO DE PREPARO DA MESMA AND, SAME PREPARATION PROCESS
[001] A presente invenção trata-se de um produto culinário e comestível light e vegana, com aplicação na área de confeitaria como massa base para a modelagem de artesanatos alimentícios, bem como na cobertura decorativa de bolos e doces, visando maior durabilidade, visto que a sua validade chega há 2 (dois) anos após seca; maiores possibilidades de combinação com diversos ingredientes, devido à resistência a água, uma vez que não possui o açúcar como base; maior tenacidade e flexibilidade, mesmo após secagem final, conferindo maior resistência a choques, facilidade para transporte e armazenagem, bem como a possibilidade de leve modelagem e alteração de posicionamento do produto final; possui propriedade dietética por não conter em sua composição o sacarose fazendo com que essa apresente taxas de açúcar menores dos que as similares já existentes no mercado (light), nenhum ingrediente de origem animal (vegana), ser sem lactose e sem glúten. Tudo isso com eficiência e consistência na sua texturização, para a confecção artesanal de personagens, flores e arranjos em confeitaria, com alta riqueza de detalhes, tornando o trabalho realista, além de permitir que a coloração seja feita após modelagem e secagem final, inclusive com verniz de chocolate, possibilitando a confecção de estoques para posterior customização do produto. [001] The present invention is a light and vegan culinary and edible product, with application in the confectionery area as a base dough for modeling food crafts, as well as in the decorative covering of cakes and sweets, aiming at greater durability, since that its validity arrives 2 (two) years after drought; greater possibilities of combination with different ingredients, due to water resistance, since it does not have sugar as a base; greater toughness and flexibility, even after final drying, providing greater resistance to shocks, ease of transport and storage, as well as the possibility of light shaping and alteration of the final product's position; it has dietary properties because it does not contain sucrose in its composition, causing it to present lower sugar rates than similar ones already on the market (light), no animal ingredients (vegan), be lactose-free and gluten-free. All of this with efficiency and consistency in its texturing, for the handmade manufacture of characters, flowers and confectionery arrangements, with a high richness of details, making the work realistic, in addition to allowing the coloring to be done after modeling and final drying, including with chocolate varnish, making it possible to make stocks for further customization of the product.
[002] Atualmente as tecnologias na área de confeitaria tem como base de suas massas para modelagem a sacarose, que torna o produto final extremamente duro e frágil, dificultando o seu transporte, utilização e movimentação após seca, além de impossibilitar o contato com cremes e demais ingredientes a base de água, podendo se desmanchar. As composições desses, que difere da invenção aqui apresentada, não permitem que os produtos uma vez que estejam secos, e sua consistência não possibilita a modelagem e texturização de detalhes minimalistas. Outra vantagem da não adição de sacarose, trata-se da massa poder ser mantida refrigerada, ao contrário das comercializadas atualmente que derretem serem levadas ao refrigerador, facilitando assim a conservação dos alimentos decorados com essa. Soma-se a isso o fato de os ingredientes como a sacarose e a gelatina os tornarem impróprios para o consumo por pessoas que possuam necessidades de dietas restritivas.
[03] A imagem abaixo demonstra um bolo decorado com a massa, bem como com flores comestíveis feitas com essa, para melhor de entendimento de sua aplicação: [002] Currently the technologies in the confectionery area are based on their masses for modeling sucrose, which makes the final product extremely hard and fragile, making it difficult to transport, use and move after drought, in addition to making contact with creams and other water-based ingredients, which may come apart. The compositions of these, which differs from the invention presented here, do not allow the products once they are dry, and their consistency does not allow the modeling and texturing of minimalist details. Another advantage of not adding sucrose, is that the dough can be kept refrigerated, in contrast to those currently sold that melt are taken to the refrigerator, thus facilitating the preservation of food decorated with it. Added to this is the fact that ingredients such as sucrose and gelatin make them unfit for consumption by people who have restrictive dietary needs. [03] The image below shows a cake decorated with the dough, as well as edible flowers made with it, for a better understanding of its application:
Bolo decorado com cobertura e flor comestível modelada, feitas com a massa
Cake decorated with icing and patterned edible flower, made with dough
[004] A invenção poderá ser melhor compreendida, através da seguinte descrição detalhada de seu processo de produção: [004] The invention can be better understood, through the following detailed description of its production process:
[005] A Confecção dessa está dividida em etapas de mistura de ingredientes secos, aquecimento de ingredientes líquidos e pastosos, mistura e homogeneização dos ingredientes, cozimento, sova e descanso da massa. [005] The making of this is divided into stages of mixing dry ingredients, heating liquid and pasty ingredients, mixing and homogenizing the ingredients, cooking, kneading and resting the dough.
[006] Sendo a primeira etapa caracterizada pela junção de 350 gramas de fécula de mandioca, a carboximetilcelulose, o propionato de cálcio, a pectina e posterior reserva da mistura. [006] The first stage is characterized by the addition of 350 grams of cassava starch, carboxymethylcellulose, calcium propionate, pectin and subsequent reserve of the mixture.
[007] A segunda etapa consiste em aquecer o óleo de côco entre 60°C e 70°C e reservar.
[008] A terceira trata-se do aquecimento em conjunto da água, a glicerina bidestilada, o xarope de glucose de milho entre 60°C e 70°C e reserva. [007] The second step is to heat the coconut oil between 60 ° C and 70 ° C and reserve. [008] The third is the heating together of water, double-distilled glycerin, corn glucose syrup between 60 ° C and 70 ° C and reserve.
[009] Na quarta etapa se junta todo o material previamente reservado e sova- se até que a massa se torne homogenia, adicionando gradualmente os 150 gramas restantes da fécula de mandioca. [009] In the fourth stage, all the previously reserved material is added and kneaded until the dough becomes homogeneous, gradually adding the remaining 150 grams of the cassava starch.
[010] Como quinta etapa, deve-se enformar a massa ainda quente e envolve-la em papel alumínio e levar ao forno até que essa chegue a uma temperatura interna de 65°C e 70°C. [010] As a fifth step, the dough should be formed while still hot and wrapped in aluminum foil and placed in the oven until it reaches an internal temperature of 65 ° C and 70 ° C.
[011] Finalmente, como sexta etapa, retira-se a massa e sova-se essa ainda quente, envolve-la em plástico filme ou produto similar e deixa-se que descanse em recipiente hermeticamente fechado por, no mínimo, 12 horas. [011] Finally, as the sixth step, remove the dough and knead it while still hot, wrap it in plastic film or similar product and let it rest in a tightly closed container for at least 12 hours.
[012] Posterior ao processo descrito acima, a massa encontra-se pronta para modelagem e coloração, sendo necessária a secagem natural do produto final. [012] After the process described above, the dough is ready for modeling and coloring, requiring the natural drying of the final product.
Composição da Massa: Dough Composition:
[013] A massa para modelagem de artesanato alimentício e cobertura decorativa em confeitaria baseada em fécula de mandioca, não contém glúten e nem lactose. [013] The dough for modeling food crafts and decorative covering in confectionery based on cassava starch, does not contain gluten or lactose.
[014] Tal massa é resultado de estudos que veem sendo desenvolvidos desde o ano de 2018, pela pesquisadora Maria Cristina Cardoso, e caracteriza-se por um produto que apresenta os seguintes ingredientes com as respectivas proporções a seguir: [014] This mass is the result of studies that have been developed since 2018, by researcher Maria Cristina Cardoso, and is characterized by a product that has the following ingredients with the following proportions:
[015] Fécula de mandioca - 500 gramas; [015] Cassava starch - 500 grams;
[016] Água mineral - 250ml; [016] Mineral water - 250ml;
[017] Óleo de côco - 150ml; [017] Coconut oil - 150ml;
[018] Xarope de glucose de milho (tipo Mix®) - 115 gramas; [019] Glicerina bidestilada alimentícia - 90ml; [018] Corn glucose syrup (Mix® type) - 115 grams; [019] Bidistilled food glycerin - 90ml;
[020] Carboximetilcelulose (CMC) - 5 gramas; [020] Carboxymethylcellulose (CMC) - 5 grams;
[021] Propionato de cálcio - 5 gramas; [021] Calcium propionate - 5 grams;
[022] Pectina - 20 gramas.
[023] Das propriedades e função de cada ingrediente temos: [022] Pectin - 20 grams. [023] Of the properties and function of each ingredient we have:
[024] Fécula de mandioca: elemento espessante por seu alto poder de retenção de água, servindo como espessante. Sua função é a de engrossar a massa, conferindo maior densidade a essa. [024] Cassava starch: a thickener due to its high water retention power, serving as a thickener. Its function is to thicken the dough, giving it greater density.
[025] Água mineral: elemento hidratante que permite a manipulação da massa no momento de sua fabricação, bem como sua modelagem de artesanato alimentício. [025] Mineral water: moisturizing element that allows the manipulation of the dough at the moment of its manufacture, as well as its modeling of food crafts.
[026] Óleo de côco: óleo pesado que ajuda a amaciar, levedar e a reter a umidade criando texturas flocosas. Sendo um emulsificante na massa, realiza a mistura dos demais ingredientes da massa, deixando-a estável, uniforme agradável ao paladar. [026] Coconut oil: heavy oil that helps to soften, leaven and retain moisture creating flaky textures. Being an emulsifier in the dough, it mixes the other ingredients in the dough, leaving it stable, uniform and pleasant to the taste.
[027] Xarope de glucose de milho (tipo Mix®): açúcar simples encontrado no milho, que possuo metade da doçura do açúcar refinado. Elemento estabilizante que impede que os ingredientes da massa se separem, confere maior maciez e viscosidade a massa, confere brilho, bem como uma textura mais lisa ideal para a confeitaria. Por ter propriedade edulcorante inferior ao açúcar, aumenta o tempo de conservação da massa. [027] Corn glucose syrup (Mix® type): simple sugar found in corn, which has half the sweetness of refined sugar. Stabilizing element that prevents the dough ingredients from separating, gives the dough more softness and viscosity, adds shine, as well as a smoother texture ideal for confectionery. As it has a lower sweetening property than sugar, it increases the dough preservation time.
[028] Glicerina bidestilada alimentícia: possuí umectante, ou seja, mesmo após a secagem da massa já modelada, mantém certa umidade que confere tenacidade à massa, o que a torna mais resistente a impactos e facilita o posicionamento dos artesanatos. [028] Bi-distilled food glycerin: it has a humectant, that is, even after the drying of the already shaped dough, it maintains a certain humidity that gives the dough tenacity, which makes it more resistant to impacts and facilitates the positioning of the crafts.
[029] Carboximetilcelulose (CMC): É uma goma hidrossolúvel que propicia o aumento da viscosidade da mistura. Funciona como um espessante na massa. [029] Carboxymethylcellulose (CMC): It is a water-soluble gum that increases the viscosity of the mixture. It works as a thickener in the dough.
[030] Propionato de cálcio: Atua como conservante na massa, inibindo o surgimento e crescimento de bactérias e fungos. Evita que a massa crie bolor. [030] Calcium propionate: It acts as a preservative in the dough, inhibiting the appearance and growth of bacteria and fungi. Prevents the dough from creating mold.
[031] Pectina: carboidrato derivado das paredes das células de certas frutas que combinada com o amido da fécula de mandioca, forma um gel conferindo à viscosidade necessária a massa, tornando-a mais tenaz do que as demais encontradas no mercado.
[031] Pectin: carbohydrate derived from the cell walls of certain fruits which, combined with the starch of cassava starch, forms a gel giving the necessary viscosity to the dough, making it more tenacious than the others found on the market.
Claims
1. “Massa para modelagem de artesanato alimentício e cobertura decorativa em confeitaria, baseada em fécula de mandioca”, caracterizada por conter em sua mistura os seguintes ingredientes: fécula de mandioca; água mineral; óleo de côco; xarope de glucose de milho; glicerina bidestilada alimentícia; caboxmetilcelulose (CMC); propionato de cálcio; pectina. 1. “Pasta for modeling food crafts and decorative cover in confectionery, based on cassava starch”, characterized by containing in its mixture the following ingredients: cassava starch; mineral water; coconut oil; corn glucose syrup; bidistilled food glycerin; caboxymethylcellulose (CMC); calcium propionate; pectin.
2. “Massa para modelagem de artesanato alimentício e cobertura decorativa em confeitaria, baseada em fécula de mandioca” de acordo com a reinvindicação 1 , caracterizada por compreender as seguintes etapas para o seu preparo: a) Misturar 350 gramas de fécula de mandioca, 5 gramas de carboximetilcelulose, 5 gramas de propionato de cálcio, 20 gramas de pectina e reservar. b) Aquecer 150ml de óleo de côco entre 60°C e 70°C e reservar. c) Misturar 250ml de água, 90ml de glicerina bidestilada alimentícia, 115 gramas de xarope de glucose de milho, e aquecer 60°C e 70°C e reservar. d) Misturar todo o material anteriormente reservado e sovar até que a massa se torne homogénea, adicionando gradualmente 150 gramas de fécula de mandioca. e) Enformar a massa ainda quente, posteriormente envolve-la em papel alumínio e levar ao forno até que essa chegue a uma temperatura interna de 65°C e 70°C. f) Retirar a massa do forno e sovar, ainda quente, envolver em plástico filme ou produto similar e deixar que descanse em recipiente hermeticamente fechado por, no mínimo, 12 horas.
2. “Pasta for modeling food crafts and decorative cover in confectionery, based on cassava starch” according to claim 1, characterized by understanding the following steps for its preparation: a) Mix 350 grams of cassava starch, 5 grams of carboxymethylcellulose, 5 grams of calcium propionate, 20 grams of pectin and reserve. b) Heat 150ml of coconut oil between 60 ° C and 70 ° C and reserve. c) Mix 250 ml of water, 90 ml of double-distilled food glycerin, 115 grams of corn glucose syrup, and heat 60 ° C and 70 ° C and reserve. d) Mix all the previously reserved material and knead until the dough becomes homogeneous, gradually adding 150 grams of cassava starch. e) Form the dough while still hot, then wrap it in aluminum foil and bake until it reaches an internal temperature of 65 ° C and 70 ° C. f) Remove the dough from the oven and knead, still hot, wrap in plastic film or similar product and let it rest in a tightly closed container for at least 12 hours.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRBR102019017331-9 | 2019-08-20 | ||
| BR102019017331A BR102019017331A2 (en) | 2019-08-20 | 2019-08-20 | unsweetened sugar and vegan dough for modeling food crafts and decorative confectionery topping |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2021030887A1 true WO2021030887A1 (en) | 2021-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/BR2020/050276 WO2021030887A1 (en) | 2019-08-20 | 2020-07-21 | Paste for food craft modelling and decorative icing in confectionery using manioc starch, and method for preparing same |
Country Status (2)
| Country | Link |
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| BR (1) | BR102019017331A2 (en) |
| WO (1) | WO2021030887A1 (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR9706730A (en) * | 1997-12-22 | 2000-06-27 | Rosely Picorelli Goncalves Bon | Composition of sugary paste for confectioning and processing to obtain sugary paste |
| US20040161510A1 (en) * | 2003-02-14 | 2004-08-19 | Michele Hester | Confectionery composition and methods of using the same for decorating |
| WO2009021613A1 (en) * | 2007-08-10 | 2009-02-19 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Rice starch in sugar free coatings |
| CZ22472U1 (en) * | 2011-02-21 | 2011-07-18 | Návarová@Katerina | Edible modeling paste |
| WO2012068203A1 (en) * | 2010-11-16 | 2012-05-24 | Kellogg Company | Reduced sugar coating comprising resistant starch and manufacturing method |
| WO2017122212A1 (en) * | 2016-01-16 | 2017-07-20 | D.Y. Seligman Consulting Ltd. | Low carbohydrate sugar fondant |
| WO2018234802A1 (en) * | 2017-06-20 | 2018-12-27 | Sugarfayre Limited | Reduced sugar composition |
| BR102017018674A2 (en) * | 2017-08-31 | 2019-03-19 | Daniela Correia Cavalcante Souza | SUGAR-FREE FOOD PROCESS (PASTE COVERING) PROCESS |
-
2019
- 2019-08-20 BR BR102019017331A patent/BR102019017331A2/en not_active IP Right Cessation
-
2020
- 2020-07-21 WO PCT/BR2020/050276 patent/WO2021030887A1/en active Application Filing
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR9706730A (en) * | 1997-12-22 | 2000-06-27 | Rosely Picorelli Goncalves Bon | Composition of sugary paste for confectioning and processing to obtain sugary paste |
| US20040161510A1 (en) * | 2003-02-14 | 2004-08-19 | Michele Hester | Confectionery composition and methods of using the same for decorating |
| WO2009021613A1 (en) * | 2007-08-10 | 2009-02-19 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Rice starch in sugar free coatings |
| WO2012068203A1 (en) * | 2010-11-16 | 2012-05-24 | Kellogg Company | Reduced sugar coating comprising resistant starch and manufacturing method |
| CZ22472U1 (en) * | 2011-02-21 | 2011-07-18 | Návarová@Katerina | Edible modeling paste |
| WO2017122212A1 (en) * | 2016-01-16 | 2017-07-20 | D.Y. Seligman Consulting Ltd. | Low carbohydrate sugar fondant |
| WO2018234802A1 (en) * | 2017-06-20 | 2018-12-27 | Sugarfayre Limited | Reduced sugar composition |
| BR102017018674A2 (en) * | 2017-08-31 | 2019-03-19 | Daniela Correia Cavalcante Souza | SUGAR-FREE FOOD PROCESS (PASTE COVERING) PROCESS |
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| Title |
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| "Mayatina flexible Tapioca Paste, 250 g", GUSTABENE, 20 April 2019 (2019-04-20), Retrieved from the Internet <URL:https://www.gustabene.com/mayatina-flexible-tapioca-paste.html> [retrieved on 20200930] * |
| ANONYMOUS: "LOU'S FLOWERPASTE RECIPE (NO. 5)", THE CAKE MAKERY, 2016, pages 4 - 6, XP055795845, Retrieved from the Internet <URL:http://www.thecakemakery.co.uk/downloads/The-Cake-Makery-Lous-Flowerpaste-Recipe.pdf> [retrieved on 20200930] * |
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| Publication number | Publication date |
|---|---|
| BR102019017331A2 (en) | 2019-12-03 |
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