Method for preparing a food specialty featuring a decorative pattern on an edible base

Abstract

A process for preparing a decorated food specialty comprising: - a step of supplying a transfer sheet, one side of which, called the printed side, has a cocoa butter deposit forming a pattern; - a step of supplying an edible base having a substantially flat surface to be decorated; - a step of applying a layer of syrup or fruit coulis to the surface to be decorated; - a step of bringing the printed side of the transfer sheet into contact with the surface to be decorated on the edible base; - a step of applying a force pressing the printed side of the transfer sheet against the surface to be decorated on the edible base; - a step of freezing the edible base to be decorated during which the transfer sheet is kept in contact with the surface to be decorated on the edible base; and - a step of separating the edible base and the transfer sheet. Figure for the abstract: [Fig 1]

Description

Title of the invention: Method for preparing a food specialty comprising a decorative pattern on an edible base. TECHNICAL FIELD OF THE INVENTION

[0001] The present invention relates to a method of preparing a food specialty comprising a decorative pattern on an edible support and a food specialty obtained by such a method.

[0002] More particularly, the present invention relates to a method of preparing a food specialty based on fresh fruit, with application of a pattern on the fruit, preferably followed by dehydration. STATE OF THE ART

[0003] Prior art includes manual methods for decorating food products. A simple method is the use of a piping bag to apply a pasty food preparation onto an edible surface to be decorated.

[0004] The prior art also knows of the use of decorative sugar lozenges, especially used in pastry making, which have the advantage of holding up during cooking and being easy to apply to the food specialty to be decorated.

[0005] Prior art also includes sheets printed with a pattern in preparation containing cocoa, used in the field of decorating chocolate specialties. However, these printed sheets are suitable for applying patterns to edible chocolate or chocolate-coated substrates and are difficult to use on other edible substrates. OBJECTS OF THE INVENTION

[0006] The present invention aims to provide a new and improved method for decorating an edible support, in particular a fresh fruit, and to provide an original food specialty which presents such a pattern, obtained by such a method.

[0007] To this end, according to a first object, the present invention relates to a method for preparing a decorated food specialty which comprises: - a step of supplying a transfer sheet, one side of which, called the printed side, is printed with a transferable edible preparation containing cocoa butter, - a step of supplying an edible support having a substantially flat surface to be decorated, - a step of moistening the surface to be decorated, - a step of bringing the printed side of the transfer sheet into contact with the surface of the edible support to be decorated, - a step involving the application of force pressing the printed side of the transfer sheet against the surface of the edible substrate to be decorated, - a freezing step of the edible support to be decorated during which the transfer sheet is kept in contact with the surface to be decorated of the edible support and - a separation step of the edible support and the transfer sheet.

[0008] Thanks to these provisions, a transfer of a pattern formed from a transferable edible preparation can be carried out efficiently and reliably on an edible support.

[0009] The term "transferable edible preparation comprising cocoa butter" means a food preparation deposited or printed in a thin layer on a transfer sheet, for example on a plastic sheet, and which, when the printed side of the transfer sheet is applied against the surface to be decorated of the edible support, is capable of adhering at least in part to said surface to be decorated.

[0010] It is emphasized that the process according to the invention makes it possible to transfer a pattern while maintaining a sharpness close to or equivalent to the sharpness of the pattern on the printed face.

[0011] Another advantage of the process of the invention is that it allows for the rapid and low-cost decoration of a large number and / or a large surface area of ​​edible supports.

[0012] In embodiments, during the humidification step, the surface to be decorated is humidified by a viscous liquid.

[0013] A viscous liquid is understood to be a liquid that flows more slowly than pure water. For example, the liquid used during the humidification step is a liquid that has, at ambient temperature and pressure, a viscosity greater than 0.01 Pascal second (Pa s), preferably between 0.01 Pa s and 20 Pa s, very preferably between 0.1 and 10 Pa s.

[0014] Thanks to these provisions, the liquid used during the humidification step is not likely to run off after being applied to the edible substrate. Furthermore, the applicant company has found that using a viscous liquid produces better results in transferring the pattern from the transfer sheet compared to a similar process using a liquid with a viscosity similar to water.

[0015] In some embodiments, the liquid used during the humidification step is chosen from: - a fruit syrup or coulis, - a liquid containing a syrup with a sugar content of at least 5%, preferably with a sugar content of at least 8%, - a liquid chosen from among condensed milk, vegetable coulis, fish stock, court-bouillon, - a liquid containing a preparation based on ground flaxseed or a preparation based on chia seeds or - a liquid containing egg white.

[0016] Since each of the liquids mentioned above has different organoleptic and technical characteristics, the liquid most suitable for the preparation, in particular depending on whether it is a sweet or savory preparation, may be selected.

[0017] In some embodiments, the liquid used during the humidification step includes a thickener, for example pectin. The use of such a thickener makes it possible to adjust the viscosity to reach a predetermined value, for example within the ranges mentioned above.

[0018] In some embodiments, the edible support is a slice of fresh fruit.

[0019] The applicant company has found that slices of fresh fruit constitute a particularly well-suited support for the implementation of the process which is the subject of the invention.

[0020] In some embodiments, the fruit is an apple, a pear, a pineapple, an orange, a kiwi, a melon, or a strawberry.

[0021] In some embodiments, the edible support is a fruit leather, a solid dairy product, a slice of fresh vegetable, or a solid seaweed-based preparation.

[0022] Fruit leather is defined as a preparation based on blended and dehydrated fruit. For example, fruit leather is obtained by mixing a puree of steamed fruit, sugar and pectin, the mixture then being spread in a layer and frozen and dehydrated.

[0023] Solid dairy product refers to a preparation primarily based on milk that is in rigid form. For example, solid dairy product is obtained by reducing milk mixed with pectin and then spreading it in a thin layer between two sheets of food-grade plastic.

[0024] A solid seaweed-based preparation is defined as a solid preparation primarily composed of seaweed. For example, a solid seaweed-based preparation may be compressed seaweed or a preparation comprising seaweed purée, cream, and pectin, said preparation being spread in a thin layer between two layers of food-grade plastic and optionally frozen. For example, a solid preparation primarily composed of seaweed may include sea lettuce.

[0025] For example, the edible support is a slice of fresh vegetable chosen from a slice of beetroot, a slice of chayote or christophine, a slice of tomato, a slice of carrot or a slice of celery.

[0026] In embodiments, the process includes, after the step of separating the edible support and the transfer sheet, a step of dehydrating the edible support.

[0027] Thanks to these provisions, the food product obtained at the end of the dehydration step is a crunchy food product. Furthermore, these provisions These methods offer the advantage that the design applied to the surface of the edible product to be decorated is less likely to bleed when touched by the user, compared to the same food product before the dehydration stage. Finally, these measures allow for a longer shelf life of the resulting food product.

[0028] In embodiments, the dehydration step includes heating to a temperature between 50 °C and 65 °C, for a time between 480 minutes and 720 minutes.

[0029] Thanks to these provisions, the temperature and time conditions allow the food product to be dehydrated without cooking it and prevent thermal degradation (discoloration) of the design transferred onto the edible substrate. Furthermore, when fresh fruit is used as the edible substrate, dehydration at these temperatures limits browning and thus better preserves the fruit's natural color.

[0030] In embodiments, the food specialty obtained at the end of the step of separating the edible support and the transfer sheet is deformed, folded or cut prior to the dehydration step.

[0031] Thanks to these arrangements, the product has a particular shape, for example a flower shape, a twisted shape, a curved shape, or a tile-like shape. The edible support thus deformed will retain a particular shape after the dehydration step, so that the resulting food product can have a desired shape.

[0032] In embodiments, the application of a force pressing the printed side of the transfer sheet against the surface to be decorated of the edible support is maintained continuously during the freezing step.

[0033] Thanks to these provisions, the transfer of the pattern from the transfer sheet to the edible support to be decorated is more efficient and reliable.

[0034] In embodiments, during the freezing step of the edible support to be decorated, the edible support to be decorated is subjected to a temperature between -12°C and -40°C, for a time between 120 minutes and 960 minutes, preferably subjected to a temperature between -18°C and -30°C, for a time between 240 minutes and 720 minutes.

[0035] Thanks to these provisions, freezing allows the transfer of the pattern from the transfer sheet to the edible support to be decorated and allows for easier separation of the transfer sheet and the edible support during the step of separating these two elements.

[0036] In some embodiments, the freezing step includes deep freezing, that is to say, rapid and preferably short-duration cooling to a temperature of around -30°C or to a temperature below -30°C.

[0037] In embodiments, the transfer sheet is a flexible sheet made of plastic material.

[0038] In embodiments, the transferable edible preparation comprising cocoa butter further comprises a slightly water-soluble food coloring.

[0039] Thanks to these provisions, the color of the pattern obtained on the food product can be modified by choosing a food coloring of a desired color. For example, the coloring used is cochineal red. The applicant company has observed that the use of a food coloring with low water solubility limits the diffusion of the coloring into the edible substrate during pattern transfer, particularly when the edible substrate is fresh fruit.

[0040] In other examples, the colorant used is a phytocyanin from spirulina or a beetroot red.

[0041] In embodiments, the thickness of the edible support is between 1 millimeter and 5 millimeters.

[0042] Thanks to these provisions, the freezing step of the edible support is facilitated and, where appropriate, the dehydration step of the edible support is facilitated.

[0043] In some embodiments, the edible support comprises two substantially flat opposing faces to be decorated and in which: - During the step of providing a transfer sheet, two transfer sheets are provided, - During the surface-to-decoration humidification stage, both sides to be decorated are humidified, - During the contact stage, the edible surface to be decorated is placed between the two transfer sheets, so that each of the two surfaces to be decorated is in contact with the printed side of a transfer sheet. - during the force application step, the assembly formed by the two transfer sheets and the edible substrate is clamped between two plates so as to slightly compress the printed faces of the transfer sheet against the surfaces to be decorated on the edible substrate and - during the freezing stage of the edible support, the transfer sheets are kept in contact with the surface to be decorated on the edible support.

[0044] Thanks to these arrangements, two opposite faces of a food support to be decorated, each having a substantially flat surface, can be decorated simultaneously.

[0045] According to a second aspect, the invention relates to a decorated food specialty comprising an edible support having a substantially flat surface decorated by application of a transferable edible preparation comprising cocoa butter, wherein the surface to be decorated of the edible support is pre-moistened labeling upon contact with the transfer sheet and wherein the transfer of the transferable edible preparation comprising cocoa butter onto the edible surface is ensured by applying a force pressing the printed side of the transfer sheet against the surface to be decorated of the edible support, followed by freezing the assembly formed by the edible support and the transfer sheet.

[0046] The goals, advantages and particular characteristics of the decorated food specialty that is the subject of the present invention being similar to those of the device that is the subject of the present invention, they are not recalled here. BRIEF DESCRIPTION OF THE FIGURES

[0047] Other advantages, purposes and particular features of the invention will become apparent from the following non-limiting description of at least one particular embodiment of the process for preparing a decorated food specialty and a decorated food specialty that are the subject of the present invention, with reference to the accompanying drawings, in which:

[0048] [Fig. 1] represents, schematically and in the form of a flowchart, a succession of steps of a particular example of the process which is the subject of the present invention, [Fig.2] schematically represents, in cross-sectional view, the means implemented during a freezing stage, according to a particular embodiment of the process that is the subject of the invention, [Fig. 3] shows a photograph illustrating a particular example of the process of the invention, during the step of separating the edible support and the transfer sheet and [Fig.4] represents a photograph illustrating a particular example of a food specialty that is the subject of the invention, seen from above. DETAILED DESCRIPTION OF THE INVENTION

[0049] The present description is given by way of non-limiting grammar, each feature of an embodiment being able to be advantageously combined with any other feature of any other embodiment.

[0050] Figure 1 shows a process 100 for preparing a decorated food product. In the following description of process 100, reference will also be made to Figure 2, which illustrates a freezing step, and Figure 3, which shows a photograph illustrating a step of separating the edible base from a transfer sheet. Finally, Figure 4 illustrates a food product obtained by implementing process 100.

[0051] The process 100 includes a step 105 of supplying a transfer sheet 50, one side 55 of which, referred to as the printed side, is printed with an edible preparation Transferable edible preparation containing cocoa butter. The transferable edible preparation containing cocoa butter is a food preparation deposited onto the printed side using a food printing method. The transferable edible preparation can be printed with patterns, for example, geometric patterns, designs, or logos repeated on the surface of the printed side. For example, [Fig. 4] shows that a pattern 45 representing stylized hearts has been transferred using a transfer sheet printed onto the printed side of the sheet 50 illustrated in [Fig. 3].

[0052] For example, the transferable edible preparation containing cocoa butter comprises cocoa butter, sugar, and a coloring food ingredient such as radish or blackcurrant concentrate. Preferably, the transferable edible preparation containing cocoa butter comprises a slightly water-soluble food coloring, such as cochineal red.

[0053] Preferably, the transfer sheet is a flexible plastic sheet. For example, transfer sheets are products from the PCB Création printed sheet range or the Valrhona Signature transfer range (registered trademarks).

[0054] Preferably, during step 105 of supplying a transfer sheet, an additional transfer sheet 60 having a printed side 65 is also supplied. The use of two transfer sheets 50 and 60 makes it possible to decorate two sides of an edible substrate simultaneously, as will be described below.

[0055] The process 100 includes a step 110 of providing an edible support 40.

[0056] Preferably, the edible support is a slice of fresh fruit. Figures 3 and 4 show, for example, an implementation of process 100 on thin slices of apples.

[0057] Preferably, the edible base is a sweet preparation, excluding a chocolate-based preparation. A chocolate-based preparation is understood to mean dark chocolate, milk chocolate, white chocolate, chocolate confectionery, or chocolate-coated confectionery. Alternatively, the edible base is a savory preparation. For example, the edible base is fruit leather, a solid dairy product, a slice of fresh vegetable, or a solid seaweed-based preparation.

[0058] Preferably, the thickness of the edible support is between 1 millimeter and 5 millimeters, very preferably this thickness is between 1.5 millimeters and 3 millimeters.

[0059] The edible support 40 comprises at least one substantially flat surface to be decorated. In some embodiments, the edible support comprises two faces to be decorated. Preferably, the two faces to be decorated are opposite faces of the edible support 40, decorated simultaneously during the implementation of the process, as illustrated in figures 2 and 3.

[0060] The process 100 includes a step 115 of moistening the surface to be decorated. Preferably, the surface is moistened with a syrup or fruit coulis. For example, pear coulis can be used. Pear coulis is particularly advantageous because it is translucent and contains approximately 10% sugar by mass.

[0061] During the moistening step 115, the surface to be decorated of an edible support, 40 or 41, is moistened by applying liquid using a brush, a wet roller, or by spraying, for example, using a nozzle. Alternatively, the edible support, 40 or 41, may be briefly immersed in a liquid during the moistening step 115 and then suspended to allow excess liquid to drain. Preferably, a thin, uniform layer of liquid is applied to the surface to be decorated.

[0062] According to the particular implementation of the process illustrated in figures 2 and 3, where two faces of the edible supports 40 and 41 are decorated simultaneously, the two faces of the edible supports, 40 and 41, are moistened during step 115.

[0063] Preferably, the liquid used in humidification step 115 is a viscous liquid. Advantageously, pectin may be added to the liquid, in particular to adjust its viscosity.

[0064] In embodiments, the liquid used during the humidification step is a sugary liquid selected from a liquid containing a syrup with a sugar content of at least 5%, preferably with a sugar content of at least 8%. For example, said liquid is a simple syrup, that is to say, a liquid preparation containing only water and sugar.

[0065] In other embodiments, the liquid is a liquid selected from condensed milk, vegetable purée, fish stock, or court-bouillon. In other embodiments, the liquid is a plant-based egg substitute, for example, a liquid containing a preparation based on ground flaxseed or a preparation based on chia seeds. Such preparations may, for example, be sourced from the companies YUMGO and PASPONDU (registered trademarks). In other embodiments, the liquid is a liquid containing egg white.

[0066] The process 100 includes a step 120 of bringing the printed side 55 of the transfer sheet 50 into contact with the surface to be decorated of the edible support.

[0067] Preferably, in step 120, each of the edible support(s) to be decorated, 40 and / or 41, has two surfaces to be decorated and is sandwiched between two transfer sheets, 50 and 60, so that each of the two surfaces to be decorated of each of the edible supports 40 and 41 is in contact with the printed side of a transfer sheet. Such an arrangement is illustrated in [Fig. 2].

[0068] The process 100 includes a step 125 of applying a force pressing the printed face of the transfer sheet against the surface to be decorated of the edible support.

[0069] For example, the edible supports, 40 and 41, are sandwiched between two transfer sheets, 50 and 60, which in turn are sandwiched between two plates 71 and 72. A force, 90 or 91, is applied so as to slightly compress the printed faces, 55 and 65, of the transfer sheets, 50 and 60, against the surfaces to be decorated of the edible supports 40 and 41.

[0070] Said force may result from pressure exerted on the plates or simply be due to the weight of a plate. For example, plates 71 and 72 are made of wood or plexiglass.

[0071] The process 100 includes a step 130 of freezing the edible support, 40 and / or 41, to be decorated, during which the transfer sheet, 50 and / or 60, is kept in contact with the surface to be decorated and the edible support, 40 and / or 4L

[0072] During the freezing stage of the edible support to be decorated, the edible support to be decorated is, for example, subjected to a temperature between -12°C and -40°C, for a time between 120 minutes and 960 minutes, preferably subjected to a temperature between -18°C and -30°C, for a time between 240 minutes and 720 minutes.

[0073] The freezing step 130 can be carried out in a conventional swing-door freezer or in a walk-through freezer equipped with a conveyor belt traveling between an inlet and an outlet, allowing continuous implementation of the freezing step 130.

[0074] In some embodiments, the freezing step includes deep freezing, that is to say, rapid and preferably short-duration cooling to a temperature of around -30°C or to a temperature below -30°C.

[0075] In a preferred embodiment, the freezing step is carried out in a cooling cell.

[0076] Preferably, a force pressing the printed side of the transfer sheet against the surface to be decorated on the edible substrate, 40, 41, is maintained continuously during the freezing step. For example, a plate 71 such as shown in [Fig. 2] and weighing the necessary amount to apply the desired force is left on the edible substrate, 40, 41, during the freezing step 130.

[0077] The process 100 includes a step 135 of separating the edible support, 40, 41, and the transfer sheet 50, 60.

[0078] As illustrated in [Fig. 3], during this step 135, the transfer sheet 50 and the at least one edible support 40, which can now be described as a food specialty 20 within the meaning of the invention, are separated. This step 135 can be carried out manually, continuously using a winder, or by means of suction elements. which automatically pick up and remove the transfer sheet 50.

[0079] As illustrated in [Fig. 3], the transferable edible preparation containing cocoa butter, initially present on portions 51 of the transfer sheet in contact with an edible substrate to be decorated, was transferred onto said edible substrate. As illustrated in [Fig. 3], other portions 52 of the transfer sheet 50 retained the transferable edible preparation containing cocoa butter because these other portions 52 were not in contact with an edible substrate to be decorated.

[0080] In particular embodiments, the process 100 includes a step 140 of dehydrating the edible support, 40 or 41.

[0081] Preferably, the dehydration step includes heating to a temperature between 50 °C and 65 °C, for a time between 480 minutes and 720 minutes.

[0082] The dehydration step 140 can, for example, be carried out in a dehydrator or in a fan-assisted oven with controllable temperature.

[0083] In embodiments, the food specialty obtained at the end of step 135 of separating the edible support and the transfer sheet is deformed, folded or cut prior to step 140 of dehydrating the edible support.

[0084] Depending on the needs, the dehydration step 140 can be carried out on a grid, allowing to obtain a wavy edible support at the end of the dehydration, or on a plate, optionally in the presence of a weight maintained on the edible support during the dehydration step 140, allowing to obtain a substantially flat edible support, at the end of the dehydration step.

[0085] The food product, for example 20, obtained by the process described above, is stored at room temperature, preferably in an airtight container or in a bag under slight vacuum, so as not to crush the food product. Advantageously, the food preparation is packaged under a protective atmosphere. Packaging under a protective atmosphere consists of protecting the food from any contact with air by replacing it with other gases, for example nitrogen.

Claims

Demands

1. A method (100) for preparing a decorated food specialty characterized in that it comprises: - a step (105) of supplying a transfer sheet, one side of which, referred to as the printed side, is printed with a transferable edible preparation comprising cocoa butter, - a step (110) of supplying an edible support having a substantially flat surface to be decorated, - a step (115) of moistening the surface to be decorated, - a step (120) of bringing the printed side of the transfer sheet into contact with the surface to be decorated of the edible support, - a step (125) of applying a force pressing the printed side of the transfer sheet against the surface to be decorated of the edible support, - a step (130) of freezing the edible support to be decorated during which the transfer sheet is kept in contact with the surface to be decorated.- a step (135) of separating the edible support and the transfer sheet and - a step (140) of dehydrating the edible support.

2. A method for preparing a food specialty according to the preceding claim, wherein the edible support is a slice of fresh fruit.

3. A method for preparing a food specialty according to claim 1, wherein the edible carrier is a fruit leather, a solid dairy product, a slice of fresh vegetable, or a solid seaweed-based preparation.

4. A method for preparing a food specialty according to any one of claims 1 to 3, wherein the dehydration step comprises heating at a temperature between 50 °C and 65 °C for a time between 480 minutes and 720 minutes.

5. A method for preparing a food specialty according to any one of claims 1 to 4, wherein the application of a force pressing the printed side of the transfer sheet against the surface to be decorated of the edible support is maintained continuously during the freezing step.

6. A process for preparing a food specialty according to one of the re- demands 1 to 5, wherein during the freezing stage of the edible support to be decorated, the edible support to be decorated is subjected to a temperature between -12°C and -40°C, for a time between 120 minutes and 960 minutes, preferably subjected to a temperature between -18°C and -30°C, for a time between 240 minutes and 720 minutes.

7. A method for preparing a food specialty according to any one of claims 1 to 6, wherein the transfer sheet is a flexible sheet of plastic material.

8. A method for preparing a food specialty according to any one of claims 1 to 7, wherein the transferable edible preparation comprising cocoa butter further comprises a slightly water-soluble food coloring.

9. A method for preparing a food specialty according to any one of claims 1 to 8, wherein the thickness of the edible support is between 1 millimeter and 5 millimeters.

10. A method for preparing a food specialty according to any one of claims 1 to 9, wherein the edible substrate has two substantially flat opposing faces to be decorated and wherein: - in step (105) of supplying a transfer sheet, two transfer sheets are supplied, - in step (115) of moistening the surface to be decorated, both faces to be decorated are moistened, - in step (120) of contacting, the edible substrate to be decorated is intercalated between the two transfer sheets, so that each of the two surfaces to be decorated is in contact with the printed face of a transfer sheet, - in step (125) of applying a force,The assembly formed by the two transfer sheets and the edible support is sandwiched between two plates so as to slightly compress the printed faces of the transfer sheet against the surfaces to be decorated on the edible support, and - during step (130) of freezing the edible support, the transfer sheets are kept in contact with the surface to be decorated on the edible support.

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