Note: Descriptions are shown in the official language in which they were submitted.
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FOOD DECORATION
FIELD AND BACKGROUND OF THE INVENTION
The present invention relates to a composition for edible paper and
more particularly, to an edible paper which is easy to print, store and cut.
The art of preparing and presenting food involves all of the senses for
an aesthetically pleasing experience. The visual presentation of food is an
important factor in such an experience. Thus, many different techniques have
evolved for decorating foodstuffs to enhance their visual appeal without
detracting from their edibility. For example, cakes are often frosted with
colored
icing to produce attractive designs.
One drawback of such well-known techniques is their limitation for
reproducing graphic designs. To use the above example, colored icing cannot
be used to produce images and designs which are as sharp and clear as those
printed on paper.
Paper has many advantages for producing images and designs. Clear,
sharp, colorful graphics are easy to print onto paper. Paper is easy to cut,
store
and handle. Furthermore, paper is thin and flat, which adds to its ability to
be
manipulated for the reproduction of images and designs. Unfortunately,
currently available paper is largely inedible and is certainly not appealing
to the
sense of taste. Thus, the use of paper as a decoration for food is limited.
If paper is used for such decoration, it must generally be removed before
serving, since it is inedible. However, removing the paper also eliminates the
visual appeal of the decoration. Moreover, the removal of such paper may even
harm the visual appeal of the food by further marring the surface of the food
itself. Thus, it is clear that there exists a need for an edible oanPr anc~
~t~
availability would constitute a significant advance in the art.
US Patent No. 5,017,394 discloses an edible material which can be
formed into thin, flat base shapes, However, these base shapes are not
sufficiently sturdy to be handled without non-edible backing paper, so that
the
base shapes are difficult to print, handle and store. Indeed, a specially
designed machine is disclosed for removing the non-edible paper from the
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base shapes. Thus, these base shapes still do not satisfy the need for a truly
edible paper which can be handled and stored, without need for special
facilities.
There is thus a long-standing need for edible paper which combines the
ease of printing and handling of paper with the edibility of foodstuffs,
particularly for enhancement of the visual appeal of food.
SUMMARY OF THE INVENTION
According to the present invention, there Is provided an edible paper,
prepared from a mixture comprising the following components: (a) a starch
selected from processed starch and non-processed starch; (b) a sweetening
substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin: and (f)
water, provided that said mixture may comprise additionally at least one of
the
following components, namely: a color, a flavor, an odor-imparting agent, corn
syrup solids and an emulsifier.
Moreover, the present invention further provides a method for producing
an edible paper, which includes the sequential steps:
preparing a mixture comprising the following components: (a) a starch
selected from processed starch and non-processed starch; (b) a sweetening
substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin; and (f)
water,
provided that said mixture may comprise additionally at least one of the
following components, namely: a color, a flavor, an odor-imparting agent, corn
syrup solids and an emulsifier;
spreading the resulting mixture to form an incipient paper layer; and
drying the incipient paper layer to form the edible paper;
provided that said preparing step may be carried,out if desired by separately
premixing the dry and wet ingredients to form a dry premix and a wet premix,
respectively, and then combining said dry and wet premixes.
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DETAILED DESCRIPTION OF THE INVENTION
In one aspect, the present Invention concerns edible paper which can be
easily printed, cut and handled. Specifically, the present invention can be
used
to reproduce sharp, clear designs and images to use as decorations for food,
r without detracting from the edibility or the taste appeal of the food
itself.
Furthermore, the edible paper of the present invention is relatively stable,
so
that decorations can be prepared in advance of the actual time of serving of
the
decorated food.
The edible paper of the present invention includes starch, a sweetening
substance, polyhydric alcohol, gum, maltodextnn and water. Hereinafter, the
term "sweetening substance" means saccharidic such substances. and
accordingly includes, but is not limited to, cane sugar. sugar syrups. maple
syrup, caramel syrup and honey. An alternative sweetening substance is
fructose. Preferably, further ingredients selected from color, flavor.
odor-imparting agent, instant dessert ("pudding") powder. or other (e.g.
instant)
artificial cream, and an emulsifier are also included The dry and wet
ingredients are first preferably mixed separately. These separate mixtures are
then combined, the resulting mixture being spread out in a thin layer, and
finally dried to form the edible paper.
The thus-formed edible paper can be easily cut, handled, printed and
stored until it is needed as a decoration. Thus, the edible paper of the
present
invention has the necessary stability for such manipulation. However, the
edible paper dissolves substantially completely when placed in contact with
moisture, albeit relatively slowly, forming a thick, artificial cream-like
powdery
liquid (essentially an emulsion). The higher the moisture content, the more
rapid the rate of dissolution. Such dissolution gives the edible paper a
pleasing
consistency and texture when eaten. The edible paper of the present invention
is also relatively simple to make and use, as described below.
As already stated above, there are six ingredients of the edible paper,
namely, starch, sweetening substance, polyhydric alcohol, gum, maltodextrin
and water. The starch includes both processed and non-processed starch. The
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processed starch can include, but is not limited to, pre-gelatinized corn
starch
or potato starch, or a combination thereof. The non-processed starch can
include, but is not limited to, corn flour. The polyhydric alcohol can be
glycerin,
for example, although any water soluble and edible polyhydric alcohol, which
is
preferably also hygroscopic, can be used. The polyhydric alcohol should give
the resultant mixture a rubbery consistency and should reduce the effect of
exogenous water on the edible paper of the present invention. The gum is an
essential ingredient which confers flexibility on the edible paper product and
can include, but is not limited to, xanthan, and gum arabic, or a combination
thereof. CMC (see Merck Index 10th edn., #1812) may be used optionally,
together with the gum.
The preferred range of proportions, given as percent weight per
volume, of these ingredients is as follows: non-processed starch, preferably
corn flour, from about 12.0% to about 25.0%; processed starch, preferably
pregelatinized starch, from about 4.0% to about 8.0%; sweetening substance,
preferably powdered cane sugar, from about 10.0% to about 17.0%; gum,
preferably xanthan, from about 0.5% to about 3.0%; polyhydric alcohol,
preferably glycerin, from about 5.0% to about 10.0%; maltodextrin, from about
5.0% to about 15.0%. Exemplary ranges of these ingredients are:
non-processed starch, preferably corn flour, from about 12.5% to about 24.0%;
processed starch, preferably pregeiatinized starch, from about 5.0% to about
6.5%; sweetening substance, preferably powdered cane sugar, from about
12.0% to about 15.0%; gurn, preferably xanthan, from about 0.5% to about
1.0%, although if CMC and xanthan are used in combination, the range for the
combination is from about 0.5% to about 10%; polyhydric alcohol, preferably
glycerin, from about 7.0% to about 8.5%; maltodextrin, from about 7.0% to
about 10.0%. Exceptionally, xanthan may be present within the range of about
0.5% to about 8.5%.
Preferably, an emulsifier is included. The emulsifier can be polysorbate
80, for example, although any emulsifier can be used which gives the mixture a
constant fluid quality, so that the individual ingredients do not separate.
The
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preferred range of proportions, given as percent weight per volume, of
emulsifier, preferably polysorbate 80, is from about 0.4% to about 1.0%.
Also preferably, one or more ingredients selected from color, flavor,
odor-imparting agent, instant dessert {"pudding") powder or other (e.g.
instant)
artificial cream, corn syrup solids and one or more preservatives are
included.
The flavor can be vanilla, for example. Corn syrup solids are used
(optionally)
in combination with maltodextrin, as a hygroscopic material. The preservative
can include, but is not limited to, sodium benzoate or citric acid, or a
combination thereof. The color can include, but is not limited to, titanium
dioxide, brilliant blue, tartrazine and combinations thereof Both the choice
of
color and preservative, and the concentration, should be compatible with food
safety requirements. The advantage of color, which can be used for either the
design or image itself, or the background color of the paper, or both, ~s that
sharp, clear, colorful images and designs can be reproduced directly onto the
paper itself. The other preferred ingredients are included for visual or taste
appeal, so as to enhance the aesthetic content of the edible paper.
The preferred range of concentrations of these preferred ingredients,
given as percent weight per volume, is as follows: flavor, preferably vanilla,
from about 0.5% to about 1.0%; artificial cream powder, from about 0.0% to
about 15.0%, e.g. up to about 12.0%; preservative, preferably a mixture of
sodium benzoate and citric acid, from about 0.0% to about 0.1 % for the former
and about 0.2% for the latter; color, from about 0.0% to about 0.03%. The corn
syrup solids are preferably used in combination with maltodextrin, so that the
proportion of the combination is preferably in a range of from about 7.0% to
about 10.0% weight per volume. Suitable non-limiting maltodextrins are, e.g.,
manufactured by Cerestar, France having dextrose equivalent 18, and "Maftrin
M180" (dextrose equivalent 17.4) manufactured by Grain Processing
Corporation, U.S.A. In a particular embodiment of the invention, corn syrup
solids may completely replace the maltodextrin. !t should be noted that the
relative proportions of a preservative or preservatives and a color or colors
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should be in accordance with good manufacturing practice and food safety
requirements.
The invention will now be illustrated by the following non-limiting
Examples.
EXAMPLE 1
The following ingredients, when mixed together according to the
procedure described above and as in further detail below, can be used to form
the edible paper of the present invention.
Ingredient Amount (wt./vol.
%)
Cornstarch 21.00
Pre-gelatinized 6.00
starch
Powdered sugar 13.40
Xanthan 0.67
Glycerin 7.50
Maltodextrin 8.40
Polysorbate 80 0.45
Vanilla 0.50
Water to 100%
EXAMPLE 2
This Example illustrates the method of preparation of the edible paper
according to an embodiment of the invention, using the formulation of Example
1.
Initially, about one-half of the total starch was mixed with the remaining
dry ingredients until a homogeneous dry mixture was obtained. These dry
ingredients included starch, sweetening substance, gum and maitodextrin.
Next, about 3/ of the liquid ingredients were mixed together, including 3/4 of
the
water and glycerin and preferably also coloring and emulsifier, to form a
substantially homogeneous wet mixture. The wet mixture and the dry mixture
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were combined together. The combination was allowed to stand, preferably at
about room temperature, preferably for about 30 minutes.
During this time, the remainder, or about one-half, of the total starch and
about one-quarter of the liquid ingredients were combined to form a paste,
which was then mixed with the aforesaid combination, substantially after the
latter was kept at about room temperature for about 30 minutes, to form the
final mixture for making an embodiment of the edible paper of the invention.
The final mixture was then spread over a flat surface, such as a sheet of
nylon or of waterproof paper, until the desired thickness was obtained. Next,
the spread-out mixture was dried, preferably at about room temperature for a
time period in a range of from about 20 hours to about 24 hours, until the
mixture had substantially dried. Finally, the dried paper product was peeled
away from the flat surface, cut and handled as described above.
The drying stage can be alternatively be carried out in an oven at up to,
e.g., 80°C, when it requires only about 0.5 hour.
EXAMPLE 3
This Example illustrates use of the edible paper of the invention. A
colorful design was printed on the paper product prepared in Example 2 above
using a standard ink jet paper printer with a cartridge containing edible ink.
Finally, the paper was placed on a foodstuff, either the frosting of a cake,
or an
artificial cream powdery instant dessert ("pudding"). In each case, the
stability
of the design was observed.
When the edible paper was placed substantially on top of the frosting of
a cake, the design was visible for about two days, thus enabling the
decoration
to be made and placed on the cake in advance of serving. Even when the
edible paper was placed substantially on top of a artificial cream powdery
instant dessert ("pudding"), the design was still visible for at least three
hours.
The edible paper melted substantially more quickly when placed on a surface
with higher moisture content, such as the instant dessert, since the excess
moisture causes the ingredients of the paper to dissolve more quickly. Thus,
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the lower the amount of moisture present on a surface, the longer the
stability
of the edible paper when placed on that surface.
ADVANTAGES OF THE INVENTION
The stability of the present edible paper gives it a number of
advantages for handling, printing and storage. Firstly, as noted above, the
edible paper of the invention is substantially stable until it comes into
contact
with water. Thus, it is preferably stored under substantially moisture-free
conditions, for greater stability, and most preferably under refrigeration,
for a
longer Life. When the edible paper comes into contact with water, it melts
completely and achieves an artificial cream-like powdery consistency as it
melts. However, even when placed in contact with liquid. the melting process
is
relatively slow, permitting the position of the paper on the surface of the
food to
be adjusted if necessary. Thus, the edible paper of the present invention is
sufficiently moisture stable to be easily handled and used for decorating
foodstuffs, even when these are relatively moist.
Secondly, the edible paper can be cut, printed and handled in a
substantially similar manner to regular, non-edible paper. Thus, the edible
paper does not require special expertise or equipment in order to produce
attractive designs and images for decorations. Indeed, the edible paper of the
present invention could easily be used in the kitchen of the average private
home. By contrast, the base shapes of U.S. Patent No. 5,017,394 (which are
made from compositions bearing a superficial resemblance to those used in the
present invention, but which contain additionally ingredients absent from the
present compositions, specifically cake flour and/or cake shortening) are not
claimed therein to have paper-like characteristics, and in fact are not
sufficiently sturdy to be handled without use of a non-edible backing paper.
Furthermore, these base shapes require a special machine, and thus particular
expertise, for removal of the non-edible backing paper. Thus, the edible paper
of the present invention overcomes the deficiencies of this prior art
substance;
which, as noted, requires a special machine and expertise for manipulation.
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Thirdly, since the edible paper preferably includes a flavor or flavors, an
odor-imparting agent or odor-imparting agents, and possibly "pudding" mix
and/or other (e.g. instant) artificial cream (e.g. as a powder), the edible
paper
also has taste appeal, in addition to its visual appeal. Thus, the edible
paper of
the present invention can also enhance the taste of foodstuffs, and not just
their visual appeal. Of course, all of the ingredients described herein are
substantially sate and appropriate for foodstuffs.
Fourthly, the edible paper eventually, albeit slowly, dissolves when
placed on a moist surface; when consumed, this property of the paper gives it
a
pleasing texture and consistency, similar to that of artificial cream powdery
instant dessert ("pudding"). Thus, the edible paper is both sufficiently
stable to
be used as a decoration, yet has an appealing consistency when eaten.
Fifthly, the surface of the food to be decorated does not need to be
substantially horizontal or flat. For example, the edible paper could be
placed
upon a food sculpture, or on a substantially vertical side of a cake. Thus,
the
edible paper is versatile and is not restricted for use only with
substantially
level, horizontal surfaces.
While the invention has been described with respect to a limited number
of embodiments, it will be appreciated by persons skilled in the art that many
variations, modifications and other applications of the invention may be made,
without departing from the essential concept of the invention. By way of
example only, skilled persons would be able to determine without any inventive
ingenuity, the extent to which other available dextrins (e.g. of corn or
potato
origin) may be substituted for maltodextrin as described herein. Accordingly,
edible paper prepared using such other dextrins would be deemed to be a
chemical equivalent of the edible paper of the present invention.
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