Edible decorating part and preparation method thereof

Abstract

The invention relates to an edible decorating part and a preparation method thereof.The edible decorating part is prepared from, by weight, 2.5-10 parts of potato starch, 2.5-10 parts of pre-gelatinized starch, 0.01-1 part of food coloring and 80-96 parts of a liquid medium, the liquid medium comprises at least one of RO water, fruit juice, whey liquid and essence solution, and the edible decorating part is prepared from, by weight, 1-3 parts of edible pigment, 0.01-1 part of edible pigment and 80-96 parts of liquid medium. The potato starch and the pregelatinized starch are subjected to phase change under baking or hot pressing. According to the decorative part, opaque starch particles are converted into optical homogeneous gel through the synergistic effect of the potato starch and the pregelatinized starch, unification of the texture and the mechanical strength of colored glaze is achieved, and the shelf life of the product is prolonged.

Description

TECHNICAL FIELD

[0001] The present application relates to cake decoration, in particular to an edible decoration and a preparation method thereof. BACKGROUND

[0002] Cake edge and base as a combination of decorative and functional baking components, its material and process technology development is closely related to the taste, appearance and preservation characteristics. Commonly used materials are divided into two categories: edible and inedible. Among them, edible includes chocolate edge, frosting edge, spun sugar edge and glutinous rice paper edge, etc. The current edible decoration has the disadvantages of high temperature deformation, moisture absorption softening, short shelf life and dependence on manual production, which greatly limits its use range. SUMMARY

[0003] In order to overcome the above-mentioned defects, the present application provides an edible decoration, which realizes the unity of lapis lazuli texture and mechanical strength by the synergistic effect of potato starch and pregelatinized starch, which converts opaque starch particles into optically homogeneous gel, thereby prolonging the shelf life of the product.

[0004] The technical scheme adopted by the present application to solve its technical problems is:

[0005] An edible decoration, comprising the following raw materials by weight: 2.5-10 parts of potato starch, 2.5-10 parts of pregelatinized starch, 0.01-1 parts of food coloring, and 80-96 parts of liquid medium, wherein the liquid medium includes at least one of RO water, fruit juice, whey and essence solution, and the potato starch and pregelatinized starch undergo phase transition under baking or hot pressing.

[0006] Optionally, the edible decoration is a transparent sheet, and the transmittance is >85% at a wavelength of 600 nm.

[0007] Optionally, the potato starch is 2.5-5 parts, the pregelatinized starch is 2.5-5 parts, the food coloring is 0.01-1 parts, and the liquid medium is 85-96 parts.

[0008] Optionally, the potato starch is 6-10 parts, the pregelatinized starch is 5-10 parts, the food coloring is 0.01-1 parts, and the liquid medium is 80-90 parts.

[0009] A preparation method of an edible decoration, comprising the following steps:

[0010] Mixing potato starch, liquid medium and food coloring, and boiling until boiling, and continuously stirring to obtain a viscous liquid;

[0011] Adding pregelatinized starch to the viscous liquid for homogenization treatment to obtain a smooth and transparent slurry;

[0012] The slurry is injected into the mold, and baked at high temperature to convert the starch particles into optical homogeneous gel through gelatinization phase transition, forming a transparent base with a glassy texture.

[0013] Optionally, the mold comprises a circular silica gel mold, and 35-45 g of the slurry is added into each mold.

[0014] Optionally, the baking condition is at a temperature of 160±20℃ for 40±10 min.

[0015] Another method for preparing the edible decoration piece comprises the following steps:

[0016] The potato starch, liquid medium and food colorant are mixed and boiled to obtain a viscous liquid, with continuous stirring;

[0017] The pregelatinized starch is added into the viscous liquid for homogenization to obtain a smooth transparent slurry.

[0018] The slurry is laid on a high-temperature resistant oilcloth and hot-pressed through a double-iron-plate clamping process to induce the recombination of starch molecular chains to form a transparent rim sheet with a natural snowflake pattern.

[0019] Optionally, the double-iron-plate clamping process is performed at a power of 800-1200 W for 8±2 min.

[0020] Optionally, the double-iron-plate clamping process utilizes gravity to form a natural snowflake-like microstructure in the slurry, and the thickness of the rim sheet is 0.2±0.02 mm.

[0021] The present application has the following advantages: in the present application, the synergistic effect of potato starch and pregelatinized starch is utilized to realize the phase transition of starch particles (crystalline region) to optical homogeneous gel (amorphous region) under baking or hot-pressing conditions, forming a glassy texture structure with a light transmittance of >85%. The thermal stability of the decoration piece is significantly improved, with a heat distortion temperature of >70℃ and a storage period of 120 days at room temperature without deterioration or moisture absorption. The present application precisely controls the gelatinization phase transition process of starch to convert the opaque starch particles into optical homogeneous gel, realizes the unity of glassy texture and mechanical strength, breaks through the limitations of thermal sensitivity, moisture absorption and short shelf life of traditional rims, and can realize large-scale industrial production. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of the present application.

[0023] An edible decoration, comprising raw materials in the following proportions by weight: potato starch 2.5-10 parts, pregelatinized starch 2.5-10 parts, food colorant 0.01-1 part, and liquid medium 80-96 parts, with the total amount of the raw materials adding up to 100 parts; wherein the liquid medium comprises at least one of RO water, fruit juice, whey liquid, and essence solution, i.e. the RO water is replaced by fruit juice, whey liquid, or a liquid medium with added food essence to achieve flavor diversification and meet high-end baking customization requirements. The potato starch and pregelatinized starch undergo phase transition under baking or hot pressing. Under baking at a temperature of 140-180℃ or hot pressing at a power of 700-1500W, the potato starch and pregelatinized starch achieve the conversion of opaque particles to optically homogeneous gel through gelatinization phase transition. The decoration can be stored for more than 120 days in a naked environment at room temperature, and the conversion of opaque particles to optically homogeneous gel through starch gelatinization phase transition results in strong light transmission and high mechanical stability, with a naked storage period of up to 120 days at room temperature. The replaceable aqueous medium is fruit juice or essence, which imparts flavor, and is suitable for industrialized production of baking decorations.

[0024] In the present application, through the synergistic effect of potato starch and pregelatinized starch, phase transition of starch particles (crystalline region) to optically homogeneous gel (amorphous region) is achieved under baking or hot pressing conditions, forming a lapis texture structure with a light transmission rate >85%. The thermal stability of the decoration is significantly improved, with a hot deformation temperature >70℃, while the hot deformation temperature of traditional chocolate rims is <45℃. The naked storage period at room temperature reaches 120 days, without deterioration or moisture absorption during storage; while traditional rims can only be stored for 3-5 days. By precisely controlling the starch gelatinization phase transition process, the present application converts opaque starch particles into optically homogeneous gel, realizes the unity of lapis texture and mechanical strength, and breaks through the limitations of thermal sensitivity, moisture absorption, and short shelf life of traditional rims.

[0025] The edible decoration is a transparent sheet with a light transmission rate >85% at a wavelength of 600nm.

[0026] The potato starch is 2.5-5 parts, the pregelatinized starch is 2.5-5 parts, the food colorant is 0.01-1 part, and the liquid medium is 85-96 parts. Under this ratio, a transparent cake base can be obtained.

[0027] The potato starch is 6-10 parts, the pregelatinized starch is 5-10 parts, the food colorant is 0.01-1 part, and the liquid medium is 80-90 parts. Under this ratio, a transparent cake rim can be obtained.

[0028] A preparation method of an edible decoration, i.e. a transparent base, comprising the following steps:

[0029] Mix the potato starch, liquid medium, and food colorant, and cook until boiling while continuously stirring to obtain a viscous liquid;

[0030] The pre-gelatinized starch is added to the viscous liquid for homogenization to obtain a smooth and transparent slurry;

[0031] The slurry is injected into a mold and baked at high temperature to convert the starch particles into an optically homogeneous gel through gelatinization phase transition, forming a transparent base with a glass-like texture. After baking, the slurry expands to the surface of the mold to form a top cover. The expanded cover can be trimmed off to adjust the flatness of the base surface according to decoration needs. The base has both load-bearing capacity and aesthetic light-transmitting effect.

[0032] The mold includes a circular silicone mold, and 35-45g of slurry is added to each mold. Optionally, the diameter of the mold is 10±2 cm. The baking conditions are: temperature 160±20℃, time 40±10 min.

[0033] A preparation method of an edible decoration, i.e., a transparent rim, includes the following steps:

[0034] The potato starch, liquid medium, and food colorant are mixed and boiled until boiling, and continuous stirring is performed to obtain a viscous liquid;

[0035] The pre-gelatinized starch is added to the viscous liquid for homogenization to obtain a smooth and transparent slurry;

[0036] The slurry is laid on a high-temperature-resistant oilcloth and hot-pressed through a double-iron plate clamping process to induce the reorganization of starch molecular chains to form a transparent rim sheet with natural snowflake patterns. The rim has a shielding and supporting function, and the rim sheet activates adhesion after water spraying, which can be directly attached to the side of the cake.

[0037] The conditions of the double-iron plate clamping process are: power 800-1200W, hot-pressing time 8±2 min.

[0038] The double-iron plate clamping process utilizes gravity to form a natural snowflake-like microstructure in the slurry, and the thickness of the rim sheet is 0.2±0.02 mm. The double-iron plate clamping process allows the rim to spontaneously form a natural snowflake pattern without manual embossing, saving the cost of manual embossing.

[0039] I. Preparation of examples and comparative examples

[0040] Example 1: Preparation of a transparent base

[0041] The following ingredients are used to prepare the transparent base:

[0042] Table 1: Formula composition of Example 1

[0043]

[0044] Preparation method:

[0045] 1) Mix potato starch, RO water, colorant, and cook in boiling water with constant stirring until thick;

[0046] 2) Add pregelatinized starch and homogenize (8000 rpm, 3 min) to form a transparent slurry;

[0047] 3) Pour the slurry into a round silicone mold (10 cm in diameter, 40 g per mold) and bake in a convection oven at 160°C for 40 minutes;

[0048] 4) After cooling, remove the top expanded layer to obtain a transparent base.

[0049] Results: Light transmittance 92% (600 nm wavelength), smooth surface without cracks; no deformation after 24 hours at 70°C.

[0050] Example 2: Preparation of a transparent base

[0051] A transparent base was prepared using the following ingredients:

[0052] Table 2: Formula composition of Example 2

[0053]

[0054] The preparation method was the same as in Example 1.

[0055] Results: Light transmittance 91% (600 nm wavelength), smooth surface without cracks; no deformation after 24 hours at 70°C.

[0056] Example 3: Preparation of a transparent rim

[0057] A transparent rim was prepared using the following ingredients:

[0058] Table 3: Formula composition of Example 3

[0059]

[0060] Preparation method:

[0061] 1) Mix potato starch, RO water, colorant, and cook in boiling water with constant stirring until thick;

[0062] 2) Add pregelatinized starch and homogenize (8000 rpm, 3 min) to form a transparent slurry;

[0063] 3) Place a piece of high-temperature-resistant cloth on both iron plates, heat the slurry directly on one of the iron plates with the cloth, use gravity to sandwich the slurry between the two iron plates, and use an electromagnetic oven on P3 (about 800-1200W) for 8 minutes to form a 0.2 mm transparent sheet;

[0064] 4) After cutting, spray water to adhere to the side of the cake.

[0065] Results: The wafer presents uniform snowflake pattern, light transmittance 89% (600nm wavelength), smooth surface without cracks; no deformation after 24 hours at 70℃ environment; no brittle crack after 4 months of naked storage at room temperature.

[0066] Example 4: Preparation of transparent rim

[0067] A transparent rim was prepared using the following ingredients:

[0068] Table 4: Formula composition of Example 4

[0069]

[0070] The preparation method was the same as Example 3.

[0071] Results: The wafer presents uniform snowflake pattern, light transmittance 90% (600nm wavelength), smooth surface without cracks; no deformation after 24 hours at 70℃ environment; no brittle crack after 4 months of naked storage at room temperature.

[0072] Comparative Example 1: Preparation of transparent base

[0073] A transparent base was prepared using the following ingredients:

[0074] Table 5: Formula composition of Comparative Example 1

[0075]

[0076] Preparation method:

[0077] 1) Mix potato starch, RO water, and pigment, and cook in boiling water with continuous stirring until thick;

[0078] 2) Homogenize into transparent slurry (8000 rpm, 3 min);

[0079] 3) Pour the slurry into a circular silicone mold (10 cm in diameter, 40 g per mold), and bake in a air furnace at 160℃ for 40 minutes;

[0080] 4) After cooling, remove the top swollen layer to obtain a transparent base.

[0081] Results: The incomplete gel network caused by non-pre-gelatinized starch results in a large amount of batter remaining in the mold; strong moisture absorption, unable to completely demold.

[0082] Comparative Example 2: Preparation of transparent rim

[0083] A transparent rim was prepared using the following ingredients:

[0084] Table 6: Formula composition of Comparative Example 2

[0085]

[0086] Preparation method:

[0087] 1) Mix potato starch, RO water, and pigment. Cook in boiling water while continuously stirring until thick;

[0088] 2) Homogenize (8000 rpm, 3 min) into transparent slurry;

[0089] 3) Place a piece of high-temperature-resistant oil cloth on an iron plate. Heat the slurry directly on the iron plate with oil cloth. Use gravity to sandwich the slurry between the two iron plates. Use an electromagnetic oven at p3 (about 800-1200W) for 8 minutes to form a 0.2mm transparent sheet.

[0090] Result: The sheet is not tough enough after hot pressing and breaks when folded, significantly worse than Example 3. Without pre-gelatinized starch induction, the molecular chains cannot reorganize, and cracks appear after 3 days of storage.

[0091] Comparative Example 3: Preparation of transparent base

[0092] The following ingredients are used to prepare the transparent base:

[0093] Table 7: Formula composition of Comparative Example 3

[0094]

[0095] Preparation:

[0096] 1) Mix potato starch, RO water, and pigment. Cook in boiling water while continuously stirring until thick;

[0097] 2) Add pre-gelatinized starch. Homogenize (8000 rpm, 3 min) into transparent slurry;

[0098] 3) Pour the slurry into a round silicone mold (10cm in diameter, 40g per mold). Bake in a stove at 160°C for 40 minutes.

[0099] 4) After cooling, remove the mold and cut off the top expansion layer to obtain the transparent base.

[0100] Result: The low amount of potato starch results in an incomplete gel network, and the structure is loose after baking, making it impossible to form a complete hollow shell, with a large amount of batter remaining in the mold. The mold cannot be completely removed, and the product is highly hygroscopic.

[0101] Comparative Example 4: Preparation of transparent rim

[0102] The following ingredients are used to prepare the transparent rim:

[0103] Table 8: Formula composition of Comparative Example 4

[0104]

[0105] Preparation:

[0106] 1) Mix potato starch, RO water, colorant, and boil with constant stirring until thick;

[0107] 2) Add pregelatinized starch, and homogenize (8000 rpm, 3 min) into transparent slurry;

[0108] 3) Place heat-resistant oil cloth on two iron plates, heat the slurry directly on one of the iron plates with oil cloth, sandwich the slurry between the two iron plates using gravity, and heat on an electromagnetic stove at p3 (about 800-1200 W) for 8 minutes to form a 0.2 mm transparent sheet;

[0109] 4) After cutting, spray water to attach to the side of the cake.

[0110] Results: Too much potato starch causes cracks on the surface of the sheet after hot pressing, and the sheet breaks when folded, which is significantly worse than Example 3.

[0111] Comparative Example 5: Preparation of transparent border

[0112] A transparent border was prepared using the following ingredients:

[0113] Table 9: Formula composition of Comparative Example 5

[0114]

[0115] Preparation:

[0116] 1) Mix potato starch, RO water, colorant, and boil with constant stirring until thick;

[0117] 2) Add pregelatinized starch, and homogenize (8000 rpm, 3 min) into transparent slurry;

[0118] 3) Place heat-resistant oil cloth on two iron plates, heat the slurry directly on one of the iron plates with oil cloth, sandwich the slurry between the two iron plates using gravity, and heat on an electromagnetic stove at p1 (about 300 W) for 8 minutes to form a 0.2 mm transparent sheet;

[0119] 4) After cutting, spray water to attach to the side of the cake.

[0120] Results: The sheet after hot pressing is milky white and semi-transparent, not fully formed, with slightly high water content, and is difficult to cut and shape after removal. It is significantly worse than Example 3.

[0121] II. Sensory evaluation of examples and comparative examples

[0122] The finished product was scored by inviting 10 experienced professional food research and development staff and 5 non-professionals according to the sensory evaluation criteria.

[0123] The sensory evaluation criteria are as follows:

[0124] 1) Tissue state (30 points): The tissue state is required to be complete, and the slice is in a transparent state;

[0125] 2) Transparency (30 points): The transparency is required to be high, and there can be natural snowflake patterns or a glass-like texture;

[0126] 3) Structural stability (30 points): The structure is required to be stable, and can be stored at room temperature without deformation;

[0127] 4) Damage condition (20 points); deformation condition after being wet.

[0128] Table 10 Sensory evaluation results of the above-mentioned 7 kinds of transparent bases and surrounding edges

[0129]

[0130] After the sensory evaluation of the above-mentioned 7 kinds of transparent bases and surrounding edges, the overall evaluation is as follows:

[0131] Table 11 Overall evaluation of the sensory evaluation of the above-mentioned 7 kinds of transparent bases and surrounding edges

[0132]

[0133] From Tables 6 and 7, it can be seen that the comprehensive scores of Example 1 and Example 3 are relatively the highest, and there is no obvious deformation after storage. According to the test results, it is indicated that the overall preference of the testers for Example 1 and Example 3 is greater than that for Comparative Examples 1-5.

[0134] Comparative Example 1 and Comparative Example 3 (base failure):

[0135] Defect phenomenon: residual uncured slurry in the mold, and only the upper half of the product is transparent;

[0136] Technical attribution: insufficient starch concentration (Comparative Example 3) or absence of pregelatinized starch (Comparative Example 1) leads to incomplete gelatinization phase transition, and the slurry cannot form a continuous gel network.

[0137] Comparative Example 2 and Comparative Example 5 (surrounding edge fracture):

[0138] Defect phenomenon: slice folding and fracture, surface cracking

[0139] Technical attribution: Comparative Example 2: no pregelatinized starch is added, resulting in low molecular chain reorganization degree. Comparative Example 5: insufficient hot pressing power (300 W), resulting in a board temperature that does not reach the gelatinization threshold.

[0140] In summary, in the present application, by adding an appropriate amount of potato starch and pregelatinized starch, and through the synergistic effect of potato starch and pregelatinized starch, the phase transition of starch particles (crystalline region) to optically homogeneous gel (amorphous region) is realized under suitable baking or hot pressing conditions, forming a lapis lazuli texture with a light transmittance > 85%. The thermal stability of the product is significantly improved, the heat distortion temperature is > 70°C, and the shelf life at room temperature is up to 120 days without deterioration or moisture absorption during storage.

[0141] It should be noted that for those skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are all within the scope of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims.

Claims

1. An edible decoration, characterized in that: The edible decoration comprises the following raw materials by weight: potato starch 2.5-10 parts, pre-gelatinized starch 2.5-10 parts, edible colorant 0.01-1 part, and liquid medium 80-96 parts, wherein the liquid medium comprises at least one of RO water, fruit juice, whey liquid, and essence solution, and the potato starch and the pre-gelatinized starch undergo phase transition under baking or hot pressing.

2. The edible decoration of claim 1, wherein: The edible decoration is a transparent sheet, and the transmittance is > 85% at a wavelength of 600 nm.

3. The edible decoration of claim 1, wherein: The potato starch is 2.5-5 parts, the pre-gelatinized starch is 2.5-5 parts, the edible colorant is 0.01-1 part, and the liquid medium is 85-96 parts.

4. The edible decoration of claim 1, wherein: The potato starch is 6-10 parts, the pre-gelatinized starch is 5-10 parts, the edible colorant is 0.01-1 part, and the liquid medium is 80-90 parts.

5. A process for the preparation of an edible decoration according to any one of claims 1 to 4, characterised in that: The method comprises the following steps: The potato starch, the liquid medium, and the edible colorant are mixed and boiled to obtain a viscous liquid; The pre-gelatinized starch is added to the viscous liquid for homogenization to obtain a smooth and transparent slurry; The slurry is injected into a mold, and the mold is baked at high temperature to convert the starch particles into an optically homogeneous gel body through gelatinization phase transition, thereby forming a transparent base with a glass-like texture.

6. The method of claim 5, wherein: Each of the molds comprises a circular silica gel mold, and 35-45 g of the slurry is added to each of the molds.

7. The method of claim 5, wherein: The baking condition is a temperature of 160±20℃ and a time of 40±10 min.

8. A method of preparing an edible decoration according to any one of claims 1 to 4, characterised in that: The method comprises the following steps: The potato starch, the liquid medium, and the edible colorant are mixed and boiled to obtain a viscous liquid; The pre-gelatinized starch is added to the viscous liquid for homogenization to obtain a smooth and transparent slurry; The slurry is laid on a high-temperature-resistant oil cloth, and a double-iron-plate clamping and pressing process is used for hot pressing to induce recombination of starch molecular chains and form a transparent edge sheet with a natural snowflake pattern.

9. The method of claim 8, wherein: The double-iron-plate clamping and pressing process is performed at a power of 800-1200 W and a hot pressing time of 8±2 min.

10. The method of claim 8, wherein: The double-iron-plate clamping and pressing process uses gravity to form a natural snowflake-shaped microstructure in the slurry, and the thickness of the edge sheet is 0.2±0.02 mm.

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