Edible candle

Abstract

The applicant has developed an edible candle comprising a wick, an aqueous flavoring phase including a culinary preparation and a gelling agent, and a neutral lipid phase. Since the flavoring and neutral phases are immiscible, the neutral phase advantageously protects the flavoring phase during the heating process and preserves its organoleptic properties. Thus, the present invention relates to an edible candle characterized in that it comprises: - an aqueous flavoring phase including a culinary preparation and a gelling agent, - a neutral lipid phase, - at least one wick, the flavoring and neutral phases being immiscible. Abstract: Figure 1

Description

Title of the invention: Edible candle technical field

[0001] This disclosure falls within the domain of culinary preparations. Previous technique

[0002] Sauces are a key element of cuisine in many restaurants. However, their preparation and service can present some drawbacks.

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

[0004] To prevent sauces from cooling down, restaurants may use chafing dishes or bain-maries to maintain them at a constant temperature. However, these devices can be dangerous if not used correctly. For example, if a chafing dish or bain-marie is knocked over, it can cause serious burns. In addition, chafing dishes and bain-maries can be bulky and unsightly on restaurant tables.

[0005] Furthermore, preparing sauces on the spot can be difficult for chefs, especially when they have to juggle several orders simultaneously. This can be particularly challenging if the sauces are made to order. Chefs need to be quick and precise to satisfy customers.

[0006] To facilitate the preparation of sauces, chefs can prepare basic sauces in advance and store them for later use.

[0007] However, storage can lead to a 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 be contaminated by 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 during serving.

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

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

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

[0013] However, these candles are primarily composed of fats, preferably oils or butter, which provide the flammable fuel capable of sustaining a prolonged flame. Condiments, flavorings, and / or spices may also be incorporated. These edible candles are thus mainly used for entertainment purposes and as seasoning to enhance the appeal of a dish. They are also used to prevent contamination of the food on which the candle is placed. Wax that drips onto the remaining body of the candle and onto the food on which the candle is placed can indeed render the food inedible and thus lead to food waste.

[0014] Under no circumstances are these candles intended to preserve the organoleptic properties and texture of a culinary preparation, keep it warm, or facilitate its serving. Summary

[0015] The applicant has developed an edible candle comprising a wick, an aqueous flavoring phase including a culinary preparation and a gelling agent, and a neutral lipid phase. Since the flavoring and neutral phases are immiscible, the neutral phase advantageously protects the flavoring phase during the heating process and preserves its organoleptic properties. The neutral phase also advantageously protects the wick from moisture and helps maintain combustion and a prolonged flame for heating and keeping the culinary preparation warm. Advantageously, the culinary preparation contained in the flavoring phase is not denatured, as the neutral lipid phase is a minor component compared to the flavoring phase, unlike prior art candles which are rich in fats.

[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 are not 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 flavorful phase, - heating the flavorful phase thus obtained to a temperature greater than or equal to the gelling temperature of the gelling agent, - pouring the sapid phase as previously obtained into a container - cooling the sapid phase to a temperature less than or equal to the solidification temperature of the gelling agent, to obtain a gelled sapid phase, - adding the lipid phase to said gelled sapid phase.

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

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

[0020] Other features, details and advantages will become apparent from reading the detailed description below, and from analyzing the attached drawing. Fig. 1

[0021] [Fig.1] is a schematic representation of an edible candle according to the invention in 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] Sapid phase

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

[0025] By predominantly aqueous, 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 sapid phase.

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

[0028] According to one embodiment, the flavorful 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 flavorful 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 levels will allow the organoleptic properties of the sapid phase to be preserved without alterations to the flavors.

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

[0032] The term “culinary preparation” means any preparation which is used to prepare a dish.

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

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

[0035] A gelling agent is defined as any ingredient which, in the presence of a solvent, creates intermacromolecular bonds of varying strengths, thereby inducing a three-dimensional network that sets (or solidifies) said solvent, reversibly and depending on the temperature. Thus, the gelling agent will create intermacromolecular bonds with the culinary preparation, thereby setting (or solidifying) 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 chosen vegetable or animal gelling agent 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, locust bean gum, cellulose gum, tara gum, konjac gum, chia gum, psyllium gum, tragacanth gum, sterculia gum, ghatti gum, natoo gum, starches and their mixtures.

[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 flavoring phase at a concentration that allows, in association with the culinary preparation, for ideal gelation and consistency.

[0040] According to one embodiment, the gelling agent is preferably present in the sapid phase at a concentration ranging 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 sapid phase.

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

[0042] According to one embodiment, the gelling agent can be partly, or totally, supplied 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 foot, but also for example in bones.

[0044] Neutral phase

[0045] According to the invention, the neutral phase is predominantly lipid and protects the organoleptic properties of the flavoring phase during the heating process. The neutral phase also imparts subtle smoky flavors to the food, generated during the heating process. Furthermore, the neutral phase advantageously protects the wick from moisture, thus maintaining combustion and a prolonged flame for warming and keeping the food warm.

[0046] By predominantly lipid, 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 is entirely made up of oil.

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

[0049] According to one embodiment, the neutral phase comprises an oil or a mixture of edible oils selected from rapeseed oil, sunflower oil, peanut oil, olive oil, walnut oil, grapeseed 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. A person skilled in the art knows how to determine the sufficient quantity of oil to protect the organoleptic properties of the flavoring phase, while preserving the wick from moisture and ensuring a steady flame throughout 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 must be made of natural and non-toxic materials, such as cotton, hemp, linen or silk.

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

[0056] According to one embodiment, the wick is composed of a material or a mixture of materials selected 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 will be able to to 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 an edible candle

[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 flavorful phase, - heating the flavorful phase thus obtained to a temperature greater than or equal to the gelling temperature of the gelling agent, - pouring the sapid phase as previously obtained into a container - cooling the sapid phase to a temperature less than or equal to the solidification temperature of the gelling agent, to obtain a gelled sapid phase, - adding the lipid phase to said gelled sapid phase.

[0063] The gelled sapid phase is obtained by heating the sapid phase to specific temperatures and durations depending on the gelling agent(s) used, and then cooling the sapid phase, also to temperatures and durations specific to the gelling agent(s), in order to pass from a liquid state to an almost solid state called The state is "gelled". Solidification occurs upon cooling. This is referred to as solidification or gelation.

[0064] The heating temperature and duration, as well as the setting temperature and holding time at room temperature, 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 sapid phase, comprising the culinary preparation and the gelling agent, will be heated to a temperature 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 sapid 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 type of agar-agar used, gel formation will occur at temperatures between 32°C and 43°C, for a duration of between 1 and 5 minutes, preferably for approximately 2 minutes. Agar-agar can be heated up to a temperature of 85°C without degradation of its properties. The cooling phase lasts between 5 and 60 minutes, preferably between 5 and 30 minutes, either at a temperature of around 3°C or at room temperature, preferably 3°C.

[0068] Thus, according to one embodiment, the process for obtaining the edible candle comprises the following steps: - adding agar-agar to the culinary preparation to obtain the flavorful phase - heating the flavorful 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 about 2 minutes, - pouring the previously obtained sapid phase into a container, - cooling the sapid phase to a temperature between 0 and 30°C, preferably at a temperature of approximately 3°C or 25°C, preferably at 3°C, for a period of between 5 and 60 minutes, preferably between 5 and 30 minutes, to obtain a gelled sapid phase, - adding the lipid phase to said gelled sapid phase.

[0069] By way of illustration, for gelatin, gel formation 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 about 2 minutes. The cooling phase is between 5 and 60 minutes, preferably between 5 and 30 minutes, i.e. at around 3°C or at about 15°C, preferably at 3°C.

[0070] Thus, according to one embodiment, the process for obtaining the edible candle comprises the following steps: - adding gelatin to said culinary preparation to obtain the flavorful phase, - heating the flavorful phase thus obtained to a temperature between 24°C and 37°C, preferably between 27°C and 32°C, for a period of between 1 and 5 minutes, preferably for about 2 minutes, - cooling the sapid phase to a temperature between 0 and 30°C, preferably to a temperature of about 3°C, for a period of between 5 and 60 minutes, preferably between 5 and 30 minutes to obtain a gelled sapid phase, - adding the lipid phase to said gelled sapid 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 period of between 1 and 5 minutes, preferably for about 2 minutes and for iota carrageenan, at a temperature between 50 and 60°C, preferably at about 55°C, for a period of between 1 and 5 minutes, preferably for about 2 minutes, the cooling phase is between 5 and 60 minutes in the cold, preferably between 5 and 30 minutes i.e. at about 3°C ​​or at room temperature.

[0072] Thus, according to one embodiment, the process for obtaining the sapid phase comprises the following steps: - the addition of carrageenan to said culinary preparation to obtain the flavorful phase, - heating the resulting sapid phase 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 1 to 5 minutes, preferably for about 2 minutes - cooling the sapid phase to a temperature between 0 and 30°C, preferably at a temperature of about 3°C, for a period of 5 to 60 minutes, preferably between 5 and 30 minutes to obtain a gelled sapid phase, to obtain a gelled sapid phase.

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

[0074] According to one embodiment, the process according to the invention includes a preliminary step of obtaining the culinary preparation.

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

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

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

[0078] According to one embodiment, the gelling agent is added to the culinary preparation under agitation.

[0079] According to one embodiment, the heating phase of the sapid phase is also carried out under agitation.

[0080] The agitation may be carried out by any technique known to a person skilled in the art, by way of illustration, the whisk, the wooden spoon, the electric mixer, the blender, the reverse osmosis system. Examples

[0081] Example 1: Method for manufacturing the edible 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 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 to position the wick within the glass container 1.

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

[0085] For two people, 34.65 grams of a culinary preparation, such as a sauce, broth, stock, fumet, or cream, are prepared and obtained according to traditional methods. Once the culinary preparation is obtained, agar-agar is added to the preparation at a concentration of 1% by weight relative to the total weight of the culinary preparation (i.e., 0.35 grams), while being mechanically stirred with a whisk.

[0086] Subsequently, the mixture (or flavoring phase) comprising the agar-agar and the culinary preparation is heated to a temperature of approximately 40°C for 2 minutes, under gentle mechanical agitation with a whisk, in order to allow the dissolution and activation of the agar-agar.

[0087] The mixture (or flavorful phase) comprising the culinary preparation and the agar-agar will then be poured into a glass container of the candle holder type and placed in the refrigerator at a temperature of 4°C, for approximately 15 minutes to allow its solidification (or gelation).

[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 flavoring phase. Since the flavoring phase is gelled, the sunflower oil and the flavoring phase will not mix. This immiscibility allows the sunflower oil to protect the organoleptic properties of the flavoring phase during the heating process.

[0090] The wick will be cut so as to leave between 0.5 and 1.5 cm of wick not immersed.

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

[0092] Approximately one hour will be required to reach the service temperature, i.e. approximately 48-50 degrees.

[0093] The candle according to the invention will remain lit until the flame goes out, i.e. about 3h30.

[0094] Immediately before serving the guests, the wick will be removed and the flavorful and neutral phases will be mixed using a reverse osmosis system to obtain an emulsion. The lipid phase will then impart a light smoky flavor to the flavorful phase.

Claims

Demands

1. Edible candle characterized in that it comprises: - an aqueous flavouring phase comprising a culinary preparation and a gelling agent, - a lipid neutral phase, - at least one wick, the flavouring 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 selected from gelatin, agar-agar, pectin, carrageenans, xanthan gum, guar gum, sodium alginate, gum arabic, modified or unmodified starches, tragacanth gum, locust bean 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 selected 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 selected from a sauce, a broth, a stock, a fumet 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 selected from rapeseed oil, sunflower oil, peanut oil, olive oil, walnut oil, grapeseed 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 vegetable or animal origin, composed of a material or mixture of materials selected from cotton, hemp, linen and silk, preferably coated.

7. Edible candle according to any one of the preceding claims, characterized in that the flavorful 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 flavor phase at a concentration of between 0.1 and 10% by weight, relative to the total weight of the flavor phase.

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

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