How to apply food decoration

Abstract

A method for applying decoration to food. The method of the present invention provides a localized and large-volume sensation of a desired aroma as a result of applying a highly fragrant dosage to the surface of the food, where aroma loss is undesirable. The entire surface of the particles is mixed and coated with the decorated food, completely eliminating contact with air and preventing aroma loss and oxidation.

Description

[Technical Field]

[0001] The present invention relates to a method of applying garnishes to food products, which applies a garnish material comprising large food particles with characteristic flavor components, completely covering the flavor particles and insulating them from contact with air, preventing loss of flavor during the shelf life of the product. [Background technology]

[0002] In related art, aesthetic decorations can be applied to foods such as chocolates, cakes, and biscuits. These decorations are used for color and visual design purposes. In related art, chocolate decorations of various colors and geometric shapes are applied to chocolates, bars, wafers, cakes, biscuits, crackers, and similar foods to provide visual appeal and aesthetics. Such decorations are applied by injecting using a decorating machine with a 1-3 mm nozzle and programmable two-dimensional motion. In addition, more regular decorative motifs can be applied using a food jet printer. Furthermore, edible patterns made of food-safe materials that have been previously applied to paper can be applied and transferred to smooth surfaces such as chocolate.

[0003] In related art, decorations can be applied to foods by injecting them through a 1-3 mm nozzle, depending on the chocolate's viscosity and injection point characteristics. These decorations can be used only when mixing color, liquid, or powdered flavors for decorative and visual design purposes. However, there are no examples of decoration application methods or applications that incorporate flavorful, coarse particles (up to 5 mm). Currently, the aesthetic characteristics of decorations are compromised when large nozzle diameters are used. Current application methods involve mixing flavor particles into the chocolate coating or injecting them onto the product surface instead of decoration. However, in these applications, the volatile components of the flavor particles evaporate and are lost when directly exposed to air. When flavor particles are injected onto the product surface, a two-stage coating operation is used to prevent the loss of the particle's flavor. In these applications, if flavor particles cannot be applied for cost, product design, texture, taste, and similar reasons, the aroma cannot be fully perceived sensorily. Furthermore, the infusion process breaks down the flavor particles during transportation and application, oxidizes due to continuous contact with air, reduces their aroma, absorbs moisture from the air, deteriorates taste, and generates process waste.

[0004] [Objective of the present invention] The application method of the present invention aims to apply high-flavor particles (coffee, cocoa, hazelnut, walnut, almond, peanut, pistachio, orange, lemon, pineapple, etc.) up to 5 mm in diameter to liquid food ingredients such as chocolate, cocoa, cream, jelly, jam, and fat and fat-based additives in a decorative and concentrated manner. The design of the present invention allows the use of a decoration nozzle diameter of 5 to 15 mm. Considering the type, size, and ratio of flavor particles, the decoration density, viscosity, and injection point are adjusted using emulsifiers (lecithin, ammonium phosphatide, polyglycerol polyricinoleate). Therefore, the diameter of the decoration thread can be adjusted by changing the injection height. The height of the decoration device developed to adjust the diameter of the decoration thread can also be adjusted. Considering parameters such as decoration and emulsifier, the temperature, pressure, and gravity during vertical flow (

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[0005] The present invention aims to achieve a localized and mass perception of the desired aroma by applying a highly fragrant product to the surface of food as a decoration without undesirable aroma loss.The present invention is also applicable to other foods such as cakes, biscuits, crackers, bread, chocolate and cocoa coated products.

[0006] In addition, in the present invention, the entire surface of the particles can be coated by the Dragee method. In this way, the aromatic coarse particles can be used by coating them by the Dragee coating method before mixing with a decorative material, if desired. The purpose is to completely prevent contact between the particles and air, minimize loss of aroma and oxidation, and maintain the quality of the product throughout its shelf life. Summary of the Invention

[0007] The present invention relates to a new decoration method and a product obtained by applying a liquid decoration base containing coarse flavor particles (dark, milk, white, colored chocolate, liquid chocolate, cream, jelly, jam, cocoa, fat, oil, etc.) to food products to prevent aroma loss and oxidation during shelf life, using a decoration device. This method was developed as a solution to the problem of aroma loss during shelf life affecting product quality in food materials using aromatic inputs such as coffee, cocoa, hazelnut, peanut, and fruit, using specially prepared liquid decoration mixtures.

[0008] The present invention is a method for applying a decoration that allows the desired aroma to be felt locally and in large quantities in the food product, comprising the steps of: uniformly mixing a coarse-grained powdered aroma with a liquid decoration base to maintain its quality and aroma throughout the product's shelf life; applying the decoration to the food product in the desired diameter and shape by transferring the decoration to a decorator at a set temperature and pressure; and then converting it into a solid phase and trapping the aroma in the solid phase.

[0009] In the application of the present invention, the coarse powder aroma is a food and / or food additive with a size of up to 5 mm, comprising a unique flavor, in particular an individual or combination selected from the group consisting of coffee, cocoa, nut, dried fruit, and fruit aromas.

[0010] In the application of the present invention, the decorative base is in particular a liquid form food product and / or food additive, which is an individual or combination selected from the group consisting of liquid chocolate, cocoa, cream, jelly, jam, fat, fat-based fillings.

[0011] In the application of the present invention, the food product is a decorative application object, in particular an individual or a combination selected from the group consisting of chocolate and / or cocoa coated products, bars, wafers, crackers, cakes, biscuits, bread.

[0012] In the application of the present invention, the entire surface of the coarse particle scent is coated in a dragee process before being mixed into the liquid décor base.

[0013] In the application of the present invention, taking into account the type, size and proportion of large fragrance particles, the decorative density, viscosity and injection point are adjusted using an emulsifier, preferably an individual or combination selected from the group consisting of lecithin, ammonium phosphatide, polyglycerol polyricinoleate.

[0014] In the application of the present invention, the decorator is a food decorator that moves in X, Y, and Z axes, includes a heated manifold, and has nozzles (m, n) designed according to the characteristics of the decorator.

[0015] In application of the present invention, the manifold is adjustable in the X and Y directions to create the geometry of the decoration applied to the product; and is adjustable in the Z direction so that the diameter of the liquid decoration from the nozzle and the diameter of the decoration at the point of application of the product can be adjusted by changing the vertical distance between the nozzle and the product surface.

[0016] In the application of the present invention, a time adjustment needle, which is moved to the inside of the nozzle by an actuator disposed in each nozzle connected to the manifold, is used to prevent nozzle clogging by coarse particles.

[0017] An application of the present invention includes a decorator having multiple nozzles, a pressure regulating valve, and a pressure regulator with an air bag that maintains constant pressure inside the decorator for equal flow rates from multiple inputs to the manifold.

[0018] In the application of the present invention, the decoration diameter is provided at the application point of 1-5 mm by providing the process parameters of decoration temperature of 27-40°C, viscosity of 1,000-6,000 cP (1,000-6,000 mPa·s), injection point of 10-22 Pa, height of 50-600 mm, particle size of 1-5 mm, nozzle diameter of 5-15 mm, and needle movement of 15-180 seconds / movement.

[0019] In the application of the present invention, after the decorative application method, the product is cooled in a closed cooling tunnel for 10-15 minutes under an environment of +10-15°C and a relative humidity of 50% to be transformed into a solid phase.

[0020] In the application of the present invention, the food is characterized by having a decoration of a desired diameter and geometric shape that allows the aroma to be felt locally and in large quantities and confines aroma particles up to a size of 5 mm. [Brief explanation of the drawings]

[0021] [Figure 1] FIG. 1 illustrates a particle decoration process design. [Figure 2] FIG. 10 shows a decorative nozzle design. [Figure 3] 1 is an exemplary illustration of a particle decorated product. DETAILED DESCRIPTION OF THE INVENTION

[0022] Brief description of references in the figure (a) Tank (main storage tank) (b) Mixer (c) Load cell

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[0023] The present invention provides for the application of particles (u) of liquid chocolate, cocoa, cream, jelly, jam, and similar liquid decoration base flavors encapsulated in a liquid decoration base to a final product (r) as a high-quality decoration (v) to preserve the flavor quality throughout its shelf life and prevent flavor loss and oxidation. The present invention provides shelf-life quality protection for a product (r) to which a powdered flavor has been applied. The powdered flavor is mixed with chocolate, cocoa, cream, jelly, jam, and similar materials applied for decoration purposes and applied to the product (r) by a method developed in accordance with the present invention. The application of this material, including particles (u) of powdered flavor, as a decoration (v) on the product (r) is developed to preserve the quality of the powdered flavor throughout the shelf life of the product (r), which is then converted to a solid phase, and the flavor encapsulated in this phase provides for the preservation of their quality.

[0024] By applying this invention, particles (u) up to 5 mm in size with a high flavor content (coffee, cocoa, hazelnut, walnut, almond, peanut, pistachio, orange, lemon, pineapple, etc.) can be mixed with a liquid decoration base and applied intensively in the form of decoration (v). The decoration nozzle diameter (d1) can be up to 15 mm. Taking into account the type, size, and ratio of flavor particles in decoration (v), emulsifiers (lecithin, ammonium phosphatide, polyglycerol polyricinoleate) are used to adjust the density, viscosity, and injection point of the flavor particles (u) and decoration (v). Chocolate contains a continuous oil phase and sugar within that phase. Due to lipolytic and hydrophilic effects, the ingredients do not dissolve in each other and are only covered with oil and fat. This can be solved by using emulsifiers, which can reduce the fat content of chocolate while providing the desired flow characteristics. Emulsifiers are substances that finely disperse food by reducing surface tension. Emulsifiers provide stability by reducing the free energy on the surface between the two phases and by forming an adsorbed film around the droplets that form the discontinuous phase. Emulsifiers have a hydrophobic, oil-loving end and a hydrophilic, water-loving end. They create a stable, homogeneous, and lump-free emulsion by mixing oil and water. In a preferred application of this invention, lecithin and PGPR (polyglycerol polyricinoleate) are used. The addition of lecithin to chocolate affects the rheology of chocolate by coating the sugar crystals and helping them disperse in the oil phase. When lecithin is added, its hydrophilic functional groups adhere to the sugar surface, while its lipolytic groups migrate to the surrounding oil phase. This facilitates particle-to-particle sliding and reduces viscosity. Studies of the behavior of lecithin on sugar crystal surfaces have revealed that its adsorption on the sugar crystal surface also has a lipolytic effect, reducing sucrose-sucrose interactions. Lecithin and PGPR (polyglycerol polyricinoleate): Unlike lecithin, PGPR does not adhere as a suspension in chocolate. The continuous oil phase increases the volume fraction and the amount of bound water. This hydrates the water and increases the solid particle size, making it unusable. The lecithin content ranges from 0.4 to 0.8% by weight. PGPR is used at around 0.2 to 0.5% by weight.The method of the present invention uses lecithin to reduce plastic viscosity. Coating sugar crystals with chocolate facilitates their movement through the liquid phase. PGPR binds the moisture in chocolate, affecting the pour point. This allows for the diameter of the decorated thread to be adjusted. Another tool for adjusting the diameter of the decorated thread is the adjustable height (p) of the developed decorating device. By adjusting parameters such as emulsifier, temperature, and pressure, and utilizing the gravity-induced change in diameter of the applied decoration (v) with height, the decoration (v) can be delivered from a nozzle with a diameter of 5 to 15 mm (d1) to the application point, with a decoration diameter of 1 to 5 mm (d2). The particle decoration (v) process design disclosed in this invention is shown in Figure 1. An exemplary process chocolate product (r) of the present invention is specifically described to provide a better explanation of the present invention. However, the decoration function of the present invention can be used for cakes, biscuits, crackers, bread, etc., and is also suitable for application to other foods (r). In the process of the present invention, the liquid chocolate for decoration base is stored in the main tank (a) at 45-50°C and continuously mixed in the mixer (b).

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[0025] The Z-direction height (p) of the manifold (q) determines the nozzle outlet diameter (d1) and the diameter (d2) of the decoration material (decorative base + particle fragrance) at the application point. These diameters are determined by the nozzle (n) according to the "vertical free-flow principle of fluids" and are adjusted by changing the vertical height (p) between the nozzle and the product (r). Prior art systems allow for the creation of trajectory programs for the decoration machine in the X and Y directions. However, the new system of the present invention also allows for the vertical (Z-direction) height (p) of the manifold (q). A time adjustment needle (t), moved inside the nozzle by an actuator (y) located at each nozzle connected to the manifold (q), is used to prevent nozzle (n) from clogging with particles (u). Figure 2 shows the actuator (y), needle (t), manifold (q), nozzle (n), nozzle outlet diameter (decoration top diameter) (d1), particle (u), decoration (v), height (p), product (r), and diameter of the decoration application point (decoration application diameter) (d2). The height (p) of the manifold (q) is set to 50-600 mm, preferably 400 mm, to adjust the decoration (v). To achieve flow function from the nozzle, the decoration (v) viscosity is set to 1,000-6,000 cP (1,000-6,000 mPa s), preferably 2,000-6,000 cP (2,000-6,000 mPa s), and more preferably 3,000 cP (3,000 mPa s). The emulsifier content is preferably 0.4 wt% lecithin and 0.2 wt% PGPR. The injection pressure of the decoration is set to 10-22 Pa, preferably 16 Pa, so that the decoration flows without breaking. The nozzle diameter is set to 5-15 mm, preferably 6 mm, so that the particle decoration flows without clogging the nozzle (n). To prevent nozzle clogging, the nozzle cleaning needle (t) mechanism is set to 15-180 seconds per movement, preferably 30 seconds per movement. After application of the decoration, the mixture is cooled and crystallized in a sealed cooling tunnel at +10-15°C and 50% relative humidity for 10-15 minutes. Table 1 shows the particle size, velocity, and flow characteristics applied depending on the temperature of the decoration. Table 1: Applicable conditions [Table 1]

[0026] The decoration design obtained according to the present invention is shown in the particle (u), decoration (v) and product (r) and in the exemplary diagram in Figure 3. The diagram shows the generation of several types of decoration (v) as a result of the manifold (q) moving in the X and Y directions on the product (r), and shows the distribution of particles (u) in the decoration (v). The above diagram is an example, and many other applications are possible.

[0027] In the present invention, new nozzle designs are obtained by setting different manifold heights (p), viscosities, and flow points. The application method of the present invention allows for particles (u) up to 5 mm in size with a high aroma content (coffee, cocoa, hazelnut, walnut, almond, peanut, pistachio, orange, lemon, pineapple, etc.) to be mixed with a liquid decoration base and applied intensively in the form of decoration (v). The decoration nozzle diameter (d1) can be up to 15 mm. Taking into account the type, size, and ratio of flavor particles in decoration (v), emulsifiers (lecithin, ammonium phosphatide, polyglycerol polyricinoleate) are used to adjust the decoration density, viscosity, and injection point of some of the flavor particles (u). This allows for the adjustment of the diameter of the decoration thread. Another tool for adjusting the diameter of the decoration thread is the adjustable height of the manifold in the developed decoration. By adjusting parameters such as emulsifier, temperature, and pressure, and by utilizing the change in diameter of the decoration (v) due to the effect of gravity, it is possible to make the decoration (v) reach the application point from a nozzle with a diameter of 5 to 15 mm (d1), and the decoration diameter is 1 to 5 mm (d2).The method of the present invention allows the desired aroma to be felt locally and in large quantities as a result of applying a product (r) with a high aroma and reduced undesirable aromas as decoration (v) to the surface of a food product.

[0028] The decoration (v) and the above application are advantageous for cakes, biscuits, crackers, bread, etc. and other food products (r). The entire surface of the particles (u) is mixed with the decoration base (chocolate, cocoa, cocoa oil, vegetable oil, etc.) and completely coated, preventing contact with air and preventing loss of aroma and oxidation.

Claims

1. A decorative application method that allows a desired aroma to be felt locally and in large quantities in food, comprising: The method comprises the steps of: uniformly mixing a coarse powder aroma with a liquid decoration base to maintain the quality and aroma of the food throughout its shelf life; applying the decoration to the food in a desired diameter and shape by transferring the decoration to a decorator at a set temperature and pressure; and then converting it into a solid phase and trapping the aroma in the solid phase.

2. 2. The method according to claim 1, wherein the coarse powder aroma comprises a unique flavor, in particular an individual or combination selected from the group consisting of coffee, cocoa, nut, dried fruit, and fruit aromas, and is a food and / or food additive with a size of up to 5 mm.

3. 2. The method according to claim 1, wherein the decoration base is a liquid form food and / or food additive, in particular an individual or combination selected from the group consisting of liquid chocolate, cocoa, cream, gel, jam, fat, fat-based fillings.

4. 2. The method according to claim 1, wherein the food product is a decorative application object, in particular an individual or a combination selected from the group consisting of chocolate and / or cocoa coated products, bars, wafers, crackers, cakes, biscuits, bread.

5. 10. The method of claim 1, wherein the entire surface of the coarse particle scent is coated by the Dragee method before mixing with the liquid decorating base.

6. 2. The method according to claim 1, wherein the density, viscosity and injection point of the decoration are adjusted using an emulsifier, preferably an individual or combination selected from the group consisting of lecithin, ammonium phosphatide, polyglycerol polyricinoleate, taking into account the type, size and proportion of the coarse aroma particles.

7. 10. The method of claim 1, wherein the decorator is an X, Y, and Z axis food decorator, includes a heated manifold, and has nozzles designed according to the decorating characteristics.

8. 8. The method of claim 7, wherein the manifold is adjustable in the X and Y directions to create the geometric shape of the decoration applied to the food product; and adjustable in the Z direction so that the diameter of the liquid decoration from the nozzle and the diameter of the decoration at the point of application to the food product are adjusted by changing the vertical distance between the nozzle and the surface of the food product.

9. 8. The method of claim 7, wherein a timing needle moved to the interior of a nozzle using an actuator located at each nozzle connected to the manifold is used to prevent nozzle clogging by particles.

10. 8. The method of claim 7, wherein the decorator has a pressure regulator with an air bag that maintains constant pressure inside the decorator for equal flow rates from multiple nozzles, pressure regulating valves, and multiple inputs to the manifold.

11. 11. The method of any one of claims 1 to 10, wherein the decoration diameter is provided at an application point of 1 to 5 mm by providing the following process parameters: decoration temperature is 27 to 40°C, viscosity is 1,000 to 6,000 cP (1,000 to 6,000 mPa s), injection point is 10 to 22 Pa, height is 50 to 600 mm, particle size is 1 to 5 mm, nozzle diameter is 5 to 15 mm, needle travel is 15 to 180 seconds / travel.

12. 2. The method according to claim 1, wherein after the decorative application process, the product is cooled in a closed cooling tunnel under an environment of +10-15°C and 50% relative humidity for 10-15 minutes to be transformed into a solid phase.

13. Food products with decorations of desired diameter and geometric shape to allow localized and mass perception of aroma and to confine aroma particles up to 5 mm size.

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