Edible candle

Abstract

The applicant has developed an edible candle comprising a wick, an aqueous flavoring phase comprising a culinary preparation and a gelling agent, and a neutral lipid phase. Since the flavoring phase and the neutral phase are not miscible, the neutral phase will advantageously protect the flavoring phase during the heating process and preserve its organoleptic properties. Thus, the present invention relates to an edible candle characterized in that it comprises: - an aqueous flavoring phase comprising a culinary preparation and a gelling agent, - a neutral lipid phase, - at least one wick, the flavoring phase and the neutral phase not being miscible. Abstract figure: Figure 1

Description

Title of the invention: Edible candle Technical field

[0001] The present disclosure relates to the field of culinary preparations. Prior art

[0002] Sauces are a key component of cooking in many restaurants. However, their preparation and serving can have drawbacks.

[0003] Indeed, sauces can cool quickly if they are not served immediately, which can affect their taste and texture.

[0004] To prevent sauces from getting cold, restaurants can use warmers or bain-maries to keep sauces at a constant temperature. However, these devices can be dangerous if not used properly. For example, if a warmer or bain-marie is knocked over, it can cause serious burns. In addition, warmers and bain-maries can be bulky and unsightly on restaurant tables.

[0005] Furthermore, preparing sauces instantly can be difficult for chefs, especially when they have to juggle multiple orders simultaneously. This can be difficult, especially if sauces are prepared on demand. Chefs must be fast and precise to satisfy customers.

[0006] To make sauce preparation easier, chefs can prepare basic sauces in advance and store them for later use.

[0007] However, storage can lead to degradation of organoleptic properties. Sauces often contain fresh ingredients such as herbs, spices and vegetables, which can lose their flavor and texture when stored for a long time. In addition, sauces can also become contaminated with bacteria and mold if not stored properly and can also undergo oxidation when stored for a long time, which can affect their color and flavor.

[0008] Sauces can also be a source of cross-contamination if handled incorrectly, which can lead to health problems for customers.

[0009] Finally, sauces can splash if handled incorrectly, which can cause burns and injuries. They therefore present disadvantages when serving.

[0010] It is therefore important for restaurants to take steps to minimize these inconveniences and to develop sauces that can be prepared in advance, kept warm without requiring the use of external devices and arranged in advance on the tables to avoid handling.

[0011] The Applicant has advantageously developed an edible candle which addresses these technical issues.

[0012] Edible candles have already been developed in the state of the art, for example such as those described in Japanese document JP2011015665 or in document WO2010129335.

[0013] However, these candles are mainly composed of fats, preferably oils or butter which provide the flammable fuel capable of maintaining a prolonged flame, to which condiments, flavorings and / or spices are possibly incorporated. These edible candles are therefore mainly intended for entertainment and are used as seasoning to increase the palatability of a dish. They are also used to avoid contaminating the dish on which the candle is placed. The wax which drips onto the remaining body of the candle and onto the product on which the candle is placed can in fact make the food inedible and thus lead to food waste.

[0014] In no case are these candles intended to preserve the organoleptic properties and texture of a culinary preparation, keep it warm and facilitate its service. Summary

[0015] The applicant has developed an edible candle comprising a wick, an aqueous flavoring phase comprising a culinary preparation and a gelling agent, and a neutral lipid phase. Since the flavoring phase and the neutral phase are not miscible, the neutral phase will advantageously protect the flavoring phase during the heating process and preserve its organoleptic properties. The neutral phase will also advantageously protect the wick from moisture and will allow combustion and a prolonged flame to be maintained for heating and keeping the culinary preparation warm. Advantageously, the culinary preparation contained in the flavoring phase will not be denatured, because the neutral lipid phase is in the minority compared to the flavoring phase, unlike prior art candles rich in fat.

[0016] Thus, the present invention relates to an edible candle characterized in that it comprises: - an aqueous flavoring phase comprising a culinary preparation and a gelling agent, - a neutral lipid phase, - at least one wick, the sapid phase and the neutral phase not being miscible.

[0017] The present invention also relates to a method for obtaining an edible candle comprising the steps: - adding a gelling agent to a culinary preparation to obtain the flavor phase, - heating the flavor phase thus obtained to a temperature greater than or equal to the gelling temperature of the gelling agent, - pouring the flavor phase as previously obtained into a container - cooling the flavor phase to a temperature lower than or equal to the solidification temperature of the gelling agent, to obtain a gelled flavor phase, - adding the lipid phase to said gelled flavor phase.

[0018] The present invention will thus make it possible to prepare culinary preparations and place them on the tables before serving. Lighting the wick will make it possible to initiate the process of heating, keeping warm and smoking the culinary preparation, since the wick will bring subtle smoky flavors to the culinary preparation via the neutral lipid phase.

[0019] The candle according to the invention also allows energy savings to be made by reducing the use of electrical or gas appliances while providing a fun side. Brief description of the drawings

[0020] Other characteristics, details and advantages will appear on reading the detailed description below, and on analyzing the attached drawing. Fig.l

[0021] [Fig.l] is a schematic representation of an edible candle according to the invention according to one embodiment. Detailed description

[0022] The present invention relates to an edible candle characterized in that it comprises - an aqueous flavoring phase comprising a culinary preparation and a gelling agent, - a neutral lipid phase, - at least one wick, the sapid phase and the neutral phase not being miscible.

[0023] Taste phase

[0024] According to the invention, the flavor phase is a predominantly aqueous phase comprising the culinary preparation and a gelling agent.

[0025] By predominantly aqueous is meant a phase comprising at least 55% water by weight relative to the weight of the sapid phase, preferably 60%, preferably 70%, preferably 75%, preferably 80%, preferably 85%, preferably 90%, preferably 95% water by weight, relative to the weight of the sapid phase.

[0026] The water content will depend on the culinary preparation integrated into the flavor phase.

[0027] According to one embodiment, the flavor phase comprises lipid compounds provided by the culinary preparation and which are to be distinguished from the lipid phase.

[0028] According to one embodiment, the flavoring phase is present in a content of between 60% and 98% by weight relative to the total weight of the edible candle.

[0029] According to one embodiment, the flavoring phase is present in a content of between 65% and 95% by weight, preferably between 70 and 95% by weight, preferably between 75 and 95% by weight, preferably between 80 and 95% by weight, relative to the total weight of the edible candle.

[0030] These contents will make it possible to preserve the organoleptic properties of the sapid phase without changes in the flavors.

[0031] The neutral lipid phase is in fact a minority in the candle according to the invention, which will make it possible not to denature the culinary preparation, unlike edible candles of the state of the art which are essentially made up of fatty substances such as oil or butter.

[0032] “Culinary preparation” means any preparation used to prepare a dish.

[0033] Any type of culinary preparation can be used in the candle according to the invention, without the need for prior reduction.

[0034] According to one embodiment, the culinary preparation is chosen from a sauce, a broth, a stock, a stock and a cream.

[0035] A gelling agent is any ingredient which, in the presence of a solvent, creates more or less strong inter-macromolecular bonds, thus inducing a three-dimensional network which sets (or solidifies) said solvent, reversibly, depending on the temperature. Thus, the gelling agent will create inter-macromolecular bonds with the culinary preparation, so as to set (or solidify) said culinary preparation.

[0036] Thus, according to one embodiment, the gelling agent is a thermoreversible gelling agent.

[0037] According to one embodiment, the gelling agent is a vegetable or animal gelling agent chosen among gelatin (bovine, porcine), agar-agar, pectin, carrageenans (iota, kappa, lambda), xanthan gum, guar gum, sodium alginate, gum arabic, modified or unmodified starches (cornflour, roux), tragacanth gum, carob bean gum, cellulose gum, tara gum, konjac gum, chia gum, psyllium gum, tragacanth gum, traganth gum, sterculia gum, ghatti gum, natoo gum, starches and mixtures thereof.

[0038] According to a preferred embodiment, the gelling agent will be chosen from gelatin (bovine, porcine), agar-agar and iota, kappa, lambda carrageenans, preferably iota carrageenans, and mixtures thereof.

[0039] According to one embodiment, the gelling agent is present in the flavor phase at a concentration making it possible to obtain, in association with the culinary preparation, gelling and an ideal consistency.

[0040] According to one embodiment, the gelling agent is preferably present in the flavoring phase at a concentration which can range from 0.1 to 10% by weight, preferably from 0.2 to 8% by weight, preferably from 0.3 to 7% by weight, preferably from 0.5 to 5% by weight, relative to the total weight of the flavoring phase.

[0041] According to a preferred embodiment, the gelling agent is present in the flavor phase at a concentration of approximately 1% by weight relative to the total weight of the flavor phase.

[0042] According to one embodiment, the gelling agent may be partly, or entirely, provided by the culinary preparation.

[0043] By way of illustration, the gelling agent may be provided by proteins with gelling properties such as collagen, contained in meat products and co-products, such as flesh, bones, calf's feet, but also for example in bones.

[0044] Neutral phase

[0045] According to the invention, the neutral phase is predominantly lipidic and will protect the organoleptic properties of the flavor phase during the heating process. The neutral phase will also bring subtle smoky flavors to the culinary preparation, generated during the heating process. The neutral phase will also and advantageously protect the wick from humidity and will thus maintain combustion and a prolonged flame for heating and keeping the culinary preparation warm.

[0046] The term “predominantly lipidic” means a neutral phase comprising at least 55% oil, preferably at least 60%, preferably at least 65%, preferably at least 70%, preferably at least 75%, preferably at least 80%, preferably at least 85%, preferably at least 90%, preferably at least 95%, preferably at least 99% oil by weight, relative to the weight of the neutral phase.

[0047] According to one embodiment, the neutral lipid phase consists entirely of oil.

[0048] Any type of edible oil may be used to serve as a neutral phase. Preferably, an edible oil with a neutral taste will be preferred.

[0049] According to one embodiment, the neutral phase comprises an oil or a mixture of edible oils chosen from rapeseed oil, sunflower oil, peanut oil, olive oil, walnut oil, grape seed oil, sesame oil, hemp oil, turnip oil and rosehip oil.

[0050] According to a preferred embodiment, the neutral phase comprises a sunflower oil.

[0051] The quantity of oil will depend on the number of guests, the container and the length of the wick. Those skilled in the art know how to determine the quantity of oil sufficient to protect the organoleptic properties of the flavor phase, while preserving the wick from moisture and allowing a regular flame for the duration of the meal.

[0052] According to one embodiment, the neutral phase is present in a content of between 2 and 40% by weight, preferably between 5 and 35% by weight relative to the total weight of the edible candle, preferably between 5 and 30% by weight, preferably between 5 and 25% by weight, preferably between 5 and 20% by weight, relative to the total weight of the edible candle.

[0053] Wick

[0054] The wick should be made from natural, non-toxic materials, such as cotton, hemp, linen, or silk.

[0055] Thus, according to one embodiment, the wick is a plant or animal wick.

[0056] According to one embodiment, the wick is composed of a material or a mixture of materials chosen from cotton, hemp, linen and silk.

[0057] According to a preferred embodiment, the wick is a hemp wick.

[0058] According to one embodiment, the wick is coated. Typically, the wick may be coated with vegetable or animal wax.

[0059] According to one embodiment, the wax will be chosen from beeswax or waxes extracted from plants such as soy, rapeseed, rice, coconut, camauba or candelilla.

[0060] According to a preferred embodiment, the wick is coated with beeswax.

[0061] Process for obtaining edible candles

[0062] The present invention also relates to a method for obtaining an edible candle comprising the steps: - adding a gelling agent to a culinary preparation to obtain the flavor phase, - heating the flavor phase thus obtained to a temperature greater than or equal to the gelling temperature of the gelling agent, - pouring the flavor phase as previously obtained into a container - cooling the flavor phase to a temperature lower than or equal to the solidification temperature of the gelling agent, to obtain a gelled flavor phase, - adding the lipid phase to said gelled flavor phase.

[0063] The gelled flavor phase is obtained by heating the flavor phase at specific temperatures and durations dependent on the gelling agent(s) used, then by cooling the flavor phase, also at specific temperatures and durations of the gelling agent(s), in order to pass from a liquid state to an almost solid state called “gel” state. There is in fact solidification by cooling. We speak of solidification or gelation.

[0064] The heating temperature and duration as well as the cold setting temperature and the cold holding duration depend on the properties of the gelling agent(s). A person skilled in the art knows the temperatures and durations and will be able to adjust them according to the culinary preparations.

[0065] According to one embodiment, the flavoring phase, comprising the culinary preparation and the gelling agent, will be heated to a temperature of between 20 and 90°C, preferably between 25 and 50°C, preferably between 27 and 32°C for a period of between 1 and 15 minutes, preferably between 1 and 10 minutes, preferably between 1 and 5 minutes.

[0066] According to one embodiment, the flavoring phase, comprising the culinary preparation and the gelling agent, will be brought to a cooling (or solidification) temperature of between 0 and 30°C, preferably between 0 and 25°C, preferably between 0 and 15°C, preferably between 0 and 10°C, preferably between 0 and 5°C, preferably between 3 and 5°C, preferably at 3°C, for a period of between 5 and 180 minutes, preferably between 10 and 120 minutes, preferably between 15 and 60 minutes.

[0067] By way of illustration, depending on the species of agar-agar used, the formation of the gel will take place at temperatures between 32°C and 43°C, for a period of between 1 and 5 minutes, preferably for approximately 2 minutes. The agar-agar can be heated up to a temperature of 85°C without degradation of its properties. The cooling phase is between 5 and 60 minutes, preferably between 5 and 30 minutes in the cold, either at around 3°C or at room temperature, preferably at 3°C.

[0068] Thus, according to one embodiment, the method for obtaining the edible candle comprises the steps: - adding agar-agar to the culinary preparation to obtain the flavor phase - heating the flavor phase thus obtained to a temperature between 32°C and 85°C, preferably between 32°C and 43°C, for a period of between 1 and 5 minutes, preferably for approximately 2 minutes, - pouring the flavoring phase as previously obtained into a container, - cooling the flavoring phase to a temperature between 0 and 30°C, preferably to a temperature of approximately 3°C or 25°C, preferably to 3°C, for a period between 5 and 60 minutes, preferably between 5 and 30 minutes, to obtain a gelled flavoring phase, - adding the lipid phase to said gelled flavor phase.

[0069] By way of illustration, for gelatin, the formation of the gel will take place at temperatures between 24 and 37°C, preferably between 27 and 32°C, for a duration of between 1 and 5 minutes, preferably for approximately 2 minutes. The cooling phase is between 5 and 60 minutes, preferably between 5 and 30 minutes, i.e. around 3°C or at approximately 15°C, preferably at 3°C.

[0070] Thus, according to one embodiment, the method for obtaining the edible candle comprises the steps: - adding gelatin to said culinary preparation to obtain the flavor phase, - heating the flavor phase thus obtained to a temperature between 24°C and 37°C, preferably between 27°C and 32°C, for a period between 1 and 5 minutes, preferably for approximately 2 minutes, - cooling the flavor phase to a temperature between 0 and 30°C, preferably to a temperature of approximately 3°C, for a period between 5 and 60 minutes, preferably between 5 and 30 minutes to obtain a gelled flavor phase, - adding the lipid phase to said gelled flavor phase.

[0071] By way of illustration, for kappa carrageenans, the formation of the gel will take place at temperatures between 65 and 70°C, for a duration of between 1 and 5 minutes, preferably for approximately 2 minutes and for iota carrageenans, at a temperature between 50 and 60°C, preferably at approximately 55°C, for a duration of between 1 and 5 minutes, preferably for approximately 2 minutes, the cooling phase is between 5 and 60 minutes in the cold, preferably between 5 and 30 minutes, i.e. at approximately 3°C or at room temperature.

[0072] Thus, according to one embodiment, the method for obtaining the flavor phase comprises the steps: - adding carrageenans to said culinary preparation to obtain the flavor phase, - heating the flavor phase thus obtained to a temperature between 50°C and 70°C, preferably between 50 and 60°C or between 65 and 70°C, for a period of between 1 and 5 minutes, preferably for approximately 2 minutes - cooling the flavor phase to a temperature between 0 and 30°C, preferably at a temperature of approximately 3°C, for a period of between 5 and 60 minutes, preferably between 5 and 30 minutes to obtain a gelled flavor phase, to obtain a gelled flavor phase.

[0073] The sapid phase thus obtained according to the process according to the invention will then be in the form of a gel. This solidification will allow the deposition of the neutral lipid phase on the sapid phase without miscibility of the two phases.

[0074] According to one embodiment, the method according to the invention comprises a prior step of obtaining the culinary preparation.

[0075] Any type of culinary preparation can be carried out and the person skilled in the art knows how to obtain them.

[0076] According to one embodiment, the method according to the invention comprises a prior step of positioning at least one wick in the container.

[0077] Typically, the wick may be glued to the bottom of the container and positioned using a wick holder so that said wick is positioned vertically relative to the bottom of the container.

[0078] According to one embodiment, the addition of the gelling agent to the culinary preparation is done with stirring.

[0079] According to one embodiment, the heating phase of the flavor phase is also carried out with stirring.

[0080] The stirring may be carried out by any technique known to those skilled in the art, including, for example, a whisk, a wooden spoon, an electric mixer, a blender, or a reverse osmosis system. Examples

[0081] Example 1: Process for manufacturing the food candle comprising the sauce according to the invention

[0082] Reference is made here to [Fig. 1], which is not to scale.

[0083] In a glass container 1, an adhesive device (not shown) is applied to a food-grade candle wick 3 in order to adhere the wick to the bottom of the container. Alternatively, the base 4 of a candle wick is glued to the bottom of the container, in order to position the wick in the glass container 1.

[0084] A wick holder 2 is placed on the upper part of the container (part opposite the part comprising the base 4), in order to stretch the wick 3 vertically relative to the bottom of the glass container.

[0085] For two people, 34.65 grams of a culinary preparation, such as a sauce, a broth, a stock, a stock, a cream are prepared and obtained according to traditional methods. Once the culinary preparation is obtained, the agar-agar is added to the culinary preparation in a content of 1% by weight relative to the total weight of the culinary preparation (i.e. 0.35 grams), with mechanical stirring with a whisk.

[0086] Subsequently, the mixture (or flavor phase) comprising the agar-agar and the culinary preparation is heated to a temperature of approximately 40°C, for 2 minutes, under gentle mechanical stirring with a whisk, to allow the agar-agar to dissolve and activate.

[0087] The mixture (or flavor phase) comprising the culinary preparation and the agar-agar will then be poured into a glass container of the photophore type and placed in the cold at a temperature of 4°C, for approximately 15 minutes to allow it to solidify (or gel).

[0088] The wick holder will then be removed.

[0089] 7 grams of sunflower oil constituting the neutral lipid phase 6 will be added to the flavor phase. Since the flavor phase is gelled, the sunflower oil and the flavor phase will not mix. This immiscibility will allow the sunflower oil to protect the organoleptic properties of the flavor phase during the heating process.

[0090] The wick will be cut so as to leave between 0.5 and 1.5 cm of wick unimmersed.

[0091] The resulting candle will be placed on the table before serving. Once the guests are seated, the wick will be lit to start the process of heating and keeping the sauce warm.

[0092] It will take about an hour to reach serving temperature, which is around 48-50 degrees.

[0093] The candle according to the invention will remain lit until the flame goes out, i.e. approximately 3.5 hours.

[0094] Immediately before serving the guests, the wick will be removed and the flavor phase and the neutral phase will be mixed using an osmosis system to obtain an emulsion. The lipid phase will then bring a slight smoky taste to the flavor phase.

Claims

Claims

1. Edible candle characterized in that it comprises: - an aqueous flavoring phase comprising a culinary preparation and a gelling agent, - a neutral lipid phase, - at least one wick, the flavoring phase and the neutral phase not being miscible.

2. Edible candle according to claim 1, characterized in that the gelling agent is a vegetable or animal gelling agent chosen from gelatin, agar-agar, pectin, carrageenans, xanthan gum, guar gum, sodium alginate, gum arabic, modified or unmodified starches, tragacanth gum, carob gum, cellulose gum, tara gum, konjac gum, chia gum, psyllium gum, traganth gum, sterculia gum, ghatti gum, natoo gum, and mixtures thereof.

3. Edible candle according to claims 1 or 2, characterized in that the gelling agent is chosen from gelatin, agar-agar, carrageenans and mixtures thereof.

4. Edible candle according to any one of the preceding claims, characterized in that the culinary preparation is chosen from a sauce, a broth, a stock, a stock and a cream.

5. Edible candle according to claim 1 characterized in that the neutral phase comprises an oil or a mixture of edible oils chosen from rapeseed oil, sunflower oil, peanut oil, olive oil, walnut oil, grape seed oil, sesame oil, hemp oil, turnip oil and rosehip oil.

6. Edible candle according to any one of the preceding claims, characterized in that the wick is a wick of plant or animal origin, composed of a material or a mixture of materials chosen from cotton, hemp, linen and silk, preferably coated.

7. Edible candle according to any one of the preceding claims, characterized in that the flavoring phase is present in a content of between 65 and 98% by weight relative to the total weight of the edible candle.

8. Edible candle according to any one of the preceding claims, characterized in that the neutral phase is present in a content of between 2 and 35% by weight relative to the total weight of the edible candle.

9. Edible candle according to any one of the preceding claims, characterized in that the gelling agent is present in the flavoring phase at a concentration of between 0.1 and 10% by weight, relative to the total weight of the flavoring phase.

10. Method for obtaining an edible candle comprising the steps of: - adding a gelling agent to a culinary preparation to obtain the flavor phase, - heating the flavor phase thus obtained to a temperature greater than or equal to the gelling temperature of the gelling agent, - pouring the flavor phase as previously obtained into a container - cooling the flavor phase to a temperature less than or equal to the solidification temperature of the gelling agent, to obtain a gelled flavor phase, - adding the lipid phase to said gelled flavor phase.

Images