Food emulation material and methods

Abstract

The invention relates to a food emulation product for emulating a specific food product for promotional purposes. The food emulation product is malleable, so as to be able to repeatedly formed into one or more shapes that emulates a specific food product. Once shaped it may be decorated, and photographed. Once the decoration is removed, without substantial interference with the product, the product can be repeatedly shaped into different shapes to emulate baked food products. The invention also relates to methods of food emulation, and a novel method of manufacture, and the resultant food emulation product.

Description

[0001] FOOD EMULATION MATERIAL AND METHODS

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to a food emulation product. The present invention also relates to a method of food emulation, and in particular a method of food emulation to emulate baked goods for use by bakers for promotion.

[0004] BACKGROUND OF THE INVENTION

[0005] When it is desired to show potential customers a baked good, such as a particular plate of highly decorated cookies or biscuits, the usual way is to bake some cookies, pick those which look best, decorate them carefully, as if for sale, and then take photographs. A baker may wish to show a season run of cookies, for example, with particular shapes and decoration that a customer may then order to buy. These cookies need to look enticing and so will be carefully baked and then iced and decorated to the seasonal design. There is a cost to use of the ingredients in making real food cookies, with iced decoration for promotional photographs, and their preparation can be time consuming. If errors are made the icing and decoration must be reapplied adding to the time needed to prepare and display the promotional materials.

[0006] Instead, there has been a long felt want for there to be a better way to make promotional baked goods, to use in videos and photographs to promote specific food products for sale. The inventor has needed to overcome significant difficulties to achieve a suitable product, as it must be easy to handle, and must look and act exactly like a real cooked biscuit of cookie. If the product does not look exactly right then the images will look fake, or unattractive which will defeat the point. Nobody will order biscuits that do not look like a delicious real biscuit, and the potential customer is looking to make a quality purchase and so the biscuits and cookies must look exactly right. For a successful promotion a realistic and delicious looking cookie must be achieved so that the promotional images encourage a customer to purchase the real biscuits. For this reason any basic dough that could be made, including even uncooked real cookie dough, or a simple kids dough to play with, would simply not work to perform the invention. These known doughs for making food or for play for kids do not have the necessary characteristics needed to solve the problem of a realistic and useful promotional baker’s product, that can be reused. The material used must have very specific visual characteristics, including the cracking and crumble to the edges in order to emulate the cookies, in terms of texture and consistency in particular. The product must hold its size and shape, and be a useful easy to handle material, so the job of preparing the promotional batch of “fake” cookies is a pleasant job, that can be performed quickly, and efficiently.

[0007] Further, the product needs to be long lasting, have suitable malleability not prone to drying out and be repeatedly reusable, preferably, so that repeated promotional cookies can be made, decorated, photographed. The particular nature of the dough is therefore important to be suitably malleable, but not prone to pick up or transfer of dye, or sugar material from the decoration, and to appear realistic. Known doughs use water with flour to form a dough mix the water in which is likely to react with any fondant or sugar icing applied to decorate the promotional cookies made to create “sweat” or a slimy film with the sugar decoration or fondant, most undesirable. Not only is this unattractive, the sugar can promote growth of mould, dramatically the shortening the usable life of other dough products.

[0008] The inventor has spent a considerable amount of time on very careful research and development of the inventive method and new product. She has developed a product that uses a unique combination of materials, treated through a novel series of steps and treatments to create and maintain the malleability of the product, to stabilise the product, and which is resistant to mould. The subject inventive product is hydrophobic, preventing the aforementioned problematic interaction with decoration such as fondant and icing, leading to sweat or slime creation. Further, the inventor has also created a highly malleable product, that can be used and reused, with the appropriate appearance. Use of a novel method of heat treatment in manufacture acts on the gluten components to increase elasticity, and then further treatments with a gluten free flour prevent further gluten development in the resultant product. The unique combination of glycerine and gluten free rice flour provides, through the complex manufacture method, a product with surprisingly realistic and reusable characteristics, unlike any other product made available to the market. It is likely that the product will become the industry standard due to the significant difference to anything else currently available.

[0009] The inventor has developed a highly useful and novel product that has overcome the long felt want of a providing a product that can be quickly shaped and decorated like a cookie, images taken, and then just as quickly the decoration removed, the material shaped up into a ball, and further different cookie made and decorated. In this way a promotional set of images can be created very quickly but with excellent results. The nature of the material is suitable for repeated use, and resists drying but also resist taking on sticking to the icing or otherwise becoming interfered with by the decoration. The inventive hydrophobic food emulation dough can be used over and over again, for successful image creation for promotional materials, for numerous products for sale that season, a significant advantage and economy over the prior art.

[0010] The product is to be supplied in a range of colours or looks, all to perfectly emulate the look of a perfectly cooked cookie, or similar. A simple flour paste dough of course would not look realistic, the break and crumble would simply not be there and the dough would look like dough, not a realistic food product. The subject invention through the complex method of manufacture, and inventive components has a highly realistic look, while also being a delight to handle. The invention has a crumble and cracking edge look so that when photographed the product is indistinguishable from a real cookie, but maintains integrity to hold together usefully during the promotional matters. The invention is supplied in a range of looks, each to emulate a different type of cookie, including a classic golden cookie, ginger biscuit, and a chocolate cookie. Other looks are envisaged to be developed in the coming months to offer a complete range of looks to bakers for promotional cookie food emulation. Only if the quality of the emulating product is this good, that in the photographs the cookie looks exactly like a real cookie will the product be useful.

[0011] The food emulation dough, of the especially developed characteristics can be quickly rolled out and cut to shape, and decoration applied so that it looks just like the real food it emulates. The hydrophobic food emulation dough does not break or degrade like real food and so can be photographed, even over a long period of time if need be, without issues. Decoration can be applied and then cleanly removed, without staining, transfer, sweating or other undesirable interaction with the product, so it can be readily reused. Further advantages include that the product is repeatedly reusable, and can be formed into a ball again to be stored or rolled out again and other shapes cut, as is described more fully in the description below.

[0012] Therefore the inventor has developed a very clever new product for bakers and content creators, to be able to produce realistic product that look like cookies, for use in high quality photographs and videos of the emulated food. The product can be used more quickly, and is more cost effective, than making food cookies themselves and gives a better end result. The invention is a surprisingly clever one, that solves a problem and provides an easy to use product, that can be used over and over again, to produce highly professional promotional materials.

[0013] The following describes a non-limiting example of the invention being used with reference to use in the baking industry, as a particularly useful application of the present invention. However, there may be others who wish to create emulated food, for example bloggers or other on-line content creators, cooking shows, food manufacturers etcetera. Further, the non-limiting example of the invention describes use for creating cookies or biscuits, as is a particularly useful form of the invention. However, it is envisaged that the invention, may be used for other kinds of baked foods. In another forms of the invention other foods could be emulated instead. It is not intended to limit the scope of the invention in any way, other than as defined in any claims.

[0014] For clarity, any prior art referred to herein, does not constitute an admission that the prior art forms part of the common general knowledge in Australia or elsewhere.

[0015] It is an object of the present invention to provide a food emulation product that at least ameliorates one or more of the aforementioned problems of the prior art. It is a further and separate object of the present invention to provide a method of food emulation that at least ameliorates one or more of the aforementioned problems of the prior art. It is a further and separate object of the present invention to provide a method of manufacture of a food emulation product.

[0016] DISCLOSURE OF THE INVENTION

[0017] Accordingly, the present invention provides a food emulation product for emulating a specific food product for promotional purposes, the food emulation product being malleable, so as to be able to be repeatedly formed into one or more shapes to emulate a specific food product, wherein the product can be repeatedly shaped into different shapes to emulate baked food products, used for promotional materials, and the product can be reshaped, reused or stored for use again later.

[0018] Accordingly, the present invention provides in a variant a food emulation product for emulating a specific food product for promotional purposes, the food emulation product being malleable, so as to be able to be repeatedly formed into one or more shape that emulate a specific food product, and adapted to be decorated, and the decoration removed without substantial interference with the product, wherein the product can be repeatedly shaped into different shapes to emulate baked food products, decorated, used for promotional materials, and the decoration removed and the product can be reshaped, reused or stored for use again later.

[0019] Accordingly, the invention provides in one form a food emulation product including water, a first flour containing gluten, glycerine, and a second flour being substantially gluten free, the food emulation product being a realistic malleable product which exactly emulates a specific baked food product so pictures and or videos may be taken of the emulated food for promotional purposes to offer the real food products for sale as bake to order products, and after the promotional pictures or videos are completed the food emulation product may be stored or reused repeatedly for emulating different baked food products to be offered.

[0020] Accordingly, the invention provides in one form a food emulation product to emulate a specific baked cookie or biscuit for promotional images, the food emulation product including a first flour containing gluten, a second flour being a substantially gluten free flour, and glycerine, the food emulation product being a malleable product which looks just like the specific baked cookie or biscuit when cut or pressed out with a cookie cutter or similar, including substantially realistic “cracked” edges, and the food emulation product substantially holds its shape and size when cut out, and the cut out product can be decorated with sugar icing or fondant for promotional images to offer the real decorated cookies or biscuits for sale, the food emulation product being hydrophobic to substantially resist reaction of the product with the sugar decoration and after the promotional pictures or videos are completed the decoration may be removed and the food emulation product is reusable many times and can be stored or reused repeatedly for emulating different baked biscuit or cookie products to be promoted and offered for sale.

[0021] Accordingly, the invention provides, in another further form food emulation product to emulate a specific baked cookie or biscuit for promotional images, the food emulation product including a first flour containing gluten, a second flour being a substantially gluten free rice flour, a third flour being a substantially gluten free cornflour, oil and glycerine, the food emulation product being a malleable product which looks just like a specific baked cookie or biscuit when cut out with a cookie cutter, including substantially realistic “cracked” edges, and the food emulation product substantially holds its shape and size when cut out, and the cut out product can be decorated with sugar icing or fondant for promotional images to offer the real decorated cookies or biscuits for sale, the food emulation product being hydrophobic, adapted to substantially resist reaction of the product with the sugar decoration and after the promotional pictures or videos are completed the decoration may be removed and the food emulation product is reusable many times and can be stored or reused repeatedly for emulating different baked biscuit or cookie products to be promoted and offered for sale.

[0022] Accordingly, the invention also provides in a variant, a food emulation product made with water heated at substantially 80 degrees Centrigrade, mixed with a first flour which contains gluten, and glycerine heated substantially at 45 degrees mixed with the water and first flour with a high speed agitation, before mixing in at least one second flour which is substantially gluten free, agitated at a slower rate to produce a realistic malleable product, which can be used to exactly emulate a specific baked food product it is intended to make and sell as real food, the food emulation product representing a particular edible baked food item for promotional pictures or video purposes so potential customers can know the emulated specific baked food offered, before ordering the real food products to be made to order for the customer, and wherein the food emulation product is malleable, so as to be able to be repeatedly formed into one or more shapes to emulate a specific baked food product it is intended to make and sell as real food, and the food emulation product can be repeatedly shaped into different shapes to emulate different baked food products, used for promotional materials, and the product can be reshaped, reused or stored for use again later.

[0023] Preferably, the gluten of the first flour is agitated at high speed so the food emulation product is elastic and may be readily shaped and reused. Preferably, the gluten free flour is added at low speed to prevent further gluten development

[0024] The product may instead be any suitable food product, not limited to a baked food product. The texture, in an inferior product could be any suitable texture. Preferably, the food emulation product once shaped has a texture to emulate the characteristics of the baked specific food product. Preferably, the texture appears in images exactly as the look of a real food product.

[0025] The food to be emulated may be any suitable foods stuffs. Most preferably the food to be emulated is a baked good. Preferably, the food is a cookie, biscuit or cracker. Preferably, the food emulation product can be used to emulate a range of shapes, sizes or designs of a particular food product. The product may be provided to look like baked cookie dough, which can be shaped and sized to any suitable design, for use in promotional materials.

[0026] Preferably, the product is supplied in a range of kinds, each kind emulating a particular kind of food. For example, where the product to be emulated is a baked cookie the product may be supplied in the range: golden; ginger biscuit; coffee biscuit; chocolate biscuit light; and chocolate biscuit dark. The product may be supplied in any colour or look suitable to emulate food products. Where a baked cookie or biscuit is to be emulated a range of cookie flavours may be provided to emulate specific cookie flavours. The cookie flavours may be chosen from the group: chocolate; ginger; golden; plain; or spiced. Any suitable flavour included may be emulated. The flavour may include additions such as fruit or chocolate chips in another form of the invention. Or these additions may be added as part of the decoration step.

[0027] The specific food to be emulated may be a baked good. The specific food may be a baked good chosen from the following group: biscuit; cake; cookie; cracker; or snack product. In other forms of the invention other foods products may be emulated instead.

[0028] Preferably, the promotional purposes are photographs. Preferably, the promotional purposes are photographs, images, including moving images. The photographs may be used to advertise baked products for sale. The promotion may be video. The promotion may be any suitable use to promote the products. For example, to promote a specific product launch, range of cookies available or to promote the full range of possible baked products that can be ordered for purchase. A catalogue of products may be produced through use of the food emulation product, reshaped into each individual product, decorated, photographed and then the decoration removed and the product reshaped for another product and so on.

[0029] Preferably, the malleability of the product is so that it can be readily shaped into the food emulation product and hold its shape. Preferably, the food is a cookie or biscuit and the malleability is to readily be rolled out to form a realistic cookie or biscuit, and after use, the dough can be readily reformed and reused. Preferably, the malleability is to be formed into the food product, and then reused repeatedly substantially without degradation to the food emulation product. Preferably, the product is such that it is easy to shape, smooth and without undue cracking. Preferably, the malleability of the product is better than a food cookie dough.

[0030] Any suitable component may be included to improve the malleability of the resultant product. Preferably, glycerine is included during manufacture of the product. Preferably, glycerine provides useful malleability to the resultant product. Preferably, there is more glycerine than water in the product. Preferably, glycerine is a significant component of the product. The glycerine may form substantially 1 / 4 of the total volume of the product. Any suitable component proportion may be used. Where a 2400 grammes of product is being produced a volume of glycerine may be included in the range of 400 to 700 millilitres. Most preferably, substantially 600 millilitres of glycerine is used to produce approximately 2400 grammes of product. Other suitable products may be included instead to improve the malleability of the resultant product. A combination of products may be included to improve malleability. The combination of products may include glycerine.

[0031] Preferably, the product contains flour. Preferably, more than one kind of flour is included to provide suitable characteristics to the resultant product. Preferably a first flour is included. Preferably, the first flour contains gluten. Preferably, the first flour includes wheat flour. In inferior products another kind of flour could be used instead. Preferably, the first flour is a wheat flour. Other similar gluten containing flours could be used for the first flour instead. Preferably, the first flour is used in a similar proportion to the glycerine. Preferably, wheat flour is used in a similar proportion to the glycerine. Preferably, the wheat flour is used in the range of 400 to 700 grammes. Preferably, 500 grammes of wheat flour is used.

[0032] Preferably, the water is heated. Preferably, the water is heated to substantially 80 degrees Celsius. Any suitable heating may be used. Preferably, salt and any food additives including colouring are added to the water before step Preferably, the water is heated and whisked. Preferably, the preparation of the first flour includes adding Cream of Tartar. The first flour may include a flour containing gluten. The first flour may contain wheat flour. For a 2400 grammes resultant product 500 grammes of wheat flour may be included in the first flour. Preferably, substantially 500 grammes of wheat flour is prepared with substantially 80 grammes of cream of tartar. Preferably, the prepared first flour is whisked at high speed with the water mixture.

[0033] Preferably, the preparing of the glycerine is heating to a suitable temperature. Any suitable temperature in the range of 35 to 55 degrees Celsius may be used . The heating may be to substantially 45 degrees Celsius. Preferably, the preparing includes high speed mixing. The high speed mixing may be with the prepared first flour. The high speed mixing may be with the water mixture. Preferably, high speed mixing is used to mix the first flour and water mixture into the heated glycerine.

[0034] Preferably, an additional step of adding a second flour may be included. Preferably, the second flour is a gluten free flour. Preferably, the second flour includes rice flour. The second flour may be rice flour. A mix of flours may be used instead. A mix of flours may be used for the first flour and or the second flour. Preferably, 700 grammes of rice flour is used where the resultant product weights 2400 grammes. Other gluten free flours may be used instead.

[0035] Preferably, the second flour is added slowly. Preferably, the mixing after the addition of the glycerine at high speed is then slowed down. Preferably, gentle mixing using a flat blade is used after the gluten free flour is added to prevent further gluten development. Preferably, a similar volume of rice flour (second flour) to the volume of glycerine is included.

[0036] Preferably, oil is added, gradually until combined. Preferably, the oil is a vegetable oil. 175 millilitres of vegetable oil may be added where the resultant product is 2400 grammes. Preferably, vegetable oil is included, slowly added to the glycerine and flour for improved hydrophobic characteristics.

[0037] Cornflour may be added after mixing. The cornflour may be part of the second flour or may be deemed a third flour. Cornflour may be used to assist handling of the product for kneading. Cornflour of 115 grammes may be incorporated where the end product is approximately 2400 grammes. A further 25 grammes or more may be used for handling and final rolling of the product before packaging. Preferably, a third flour is included, including cornflour, and the cornflour contributes to the final malleability of the food emulation product.

[0038] The product may be cooled before further handling. Preferably, kneading of the dough occurs to ensure a smooth and realistic product. The product may be portioned and sealed in air-tight packaging.

[0039] The resultant product is most useful for emulating, in particular cookies or biscuits. Preferably, the repeated use of the resultant product after supply to a customer is more than 20 times. Preferably, the repeated use of the product is more than 50 times. Most preferably, the product can be reused substantially numerous times, until it may be desired to replace the product for fresh product. An inferior product could be produced for single use, but this would miss out on the significant benefits to the baker of being able to quickly shape and style one set of cookies, remove the decoration and then shape and style a second set, all within minutes from the same product. Preferably, the product can be reused again and again, making it a most economic and useful product for bakers to use for promotional materials.

[0040] The shaping may be any suitable shaping. Preferably, the shaping is to shape to look like a cookie or biscuit. The shaping may be to shape into a shape chosen from the following group: round; seasonally shaped biscuits, for example, trees, eggs, characters; irregular shapes; star shaped; triangular or any combination thereof.

[0041] The forming may be the forming in the hands to make a shape. The forming may include rolling out to a thin layer. The shaping or forming may include use of a cookie cutter. The shaping or forming may include use of a knife to cut a shape or to trim a shape. The forming may include any additional tools as required. The forming or shaping may take any suitable form. Preferably, the product may be formed into one shape and used for promotional materials, and then reused by being reformed into another shape.

[0042] Preferably, the texture of the product appears as the texture of the emulated food product. Preferably, the texture when formed into the food product will look realistic when photographed. Preferably, the composition of the product produces a textured effect, to increase the realistic look of a baked cookie. Preferably, the texture emulates a baked cookie, including the cracking to the edges. Preferably, the texture gives the emulated baked cookie product a look that on the promotional photographs is substantially indistinguishable from the real product.

[0043] Preferably, the product is adapted to be decorated. The decoration may be any suitable decoration. The decoration may include icing. The decoration may include any decoration as would usually be used by a baker to decorate products for sale. Preferably, the decoration includes coloured icing. Preferably, the decoration includes coloured icing and the composition of the product resists transfer of the decoration or colour of the icing to the food emulation product. Preferably, the product is used to make promotional photographs to offer the real forms of the products for sale.

[0044] Accordingly, the present invention provides in a variant, a food emulation product for making prop cookies for bakers to use in promotional photographs or videos, that look like the real cookies the baker is to offer for sale, the food emulation product including flour and glycerine and one or more additives and being malleable, so as to be able to be repeatedly formed into one or more shapes that of different cookies to be offered for sale, and adapted to be decorated as the real cookies will be, and the decoration removed without substantial interference with the product, wherein the product can be repeatedly shaped into different shapes of cookies, decorated, used for promotional materials with photographs or videos shot, and the product can be reshaped, reused or stored for use again later.

[0045] Preferably, the additives are one or more of the following additives chosen from the following group: cream of tartar; food colouring; food extract; potassium sorbate or sorbic acid; salt; or water. Preferably, the flour includes wheat flour. The flour may be one or more chosen from the following group: cornflour; rice flour; or wheat flour. Preferably, the flour also includes rice flour. The flour may also include cornflour.

[0046] Accordingly, the present invention further provides a method of emulating food products using an emulated food product, the method including the following steps: shaping the emulated food product to look like the food product; decorating the shaped emulated food product; and displaying the shaped emulated food product, wherein the emulated food product is substantially realistic and may be used for promotional purposes.

[0047] Preferably, the method uses an emulated food product of any one or more aspects of the described invention.

[0048] The method steps may be performed in any suitable order. The shaping may include rolling out the dough first, to form a suitable thickness. The rolled dough may then be cut using cookie cutters or a knife to produce the desired shape. Any suitable shaping may be used. The shaping may includes shapes chosen from the following group: circle; square; triangle; irregular. The shaping may be by hand such as to form balls, or hand formed food shapes.

[0049] The decorating may include cutting or pressing shapes into the product. The decoration may include adding decoration. The decoration may appear or be icing, frosting, chocolate, sprinkles or any other similar arrangement.

[0050] Preferably, the displaying includes arranging in plates, packs or sets, as are available for sale. A plate of food may be emulated. The packs may be show the content available for a product for sale. A website may use the displayed images to show what is for sale. These may include seasonal offerings.

[0051] Most preferably, the displaying step is followed by an image capture step. The image capture step is to provide images for use in marketing, website, catalogues or other content. Any suitable image capture may be used. The image capture step may include video and or photography.

[0052] Preferably, the displayed food emulation product is photographed as part of the method. Preferably, high quality images may be used as the food emulation product is substantially perfect and high resolution or close images will still look good. Preferably, multiple angle photography shots are possible.

[0053] A pre-step of preparing the emulated food product may be included. The pre-step may include mixing dry and wet ingredients to make a dough. The dough may be needed until smooth. Accordingly, the present invention provides a food emulation product for bakers, the food emulation product including: a dry ingredient component a wet ingredient component wherein the dry and wet ingredient components are combined to produce a malleable dough, that is then shaped to emulate the look of a specific food product for production of images of the food emulation product.

[0054] Preferably, the food emulation is a substantially perfect emulation. Preferably, the food emulation is to look like a baked product. The food emulation may be to look like a baked biscuit or cookie. Any suitable food may be emulated through use of the invention. The food may be a human food. The food could be an animal food. The food may be a decorated food. The decoration may include icing, frosting or any other decorative sugar. Any suitable decoration may be used.

[0055] The baker’s product may be chosen from the list: biscuits; crackers; cookies; bars or slices. The product may emulated any suitable food. Preferably, the food emulation product will be available in a range of kinds. The kinds may be each to emulate a particular food. The food may be any suitable food and the emulation be adapted to reflect the colour and texture of the food. Preferably, the food emulation emulates the texture and appearance of a cookie. Preferably, the food emulation emulates the cooked or baked texture and appearance of a cookie. The colour may a perfectly baked cookie.

[0056] Preferably, a range of cookie dough products are available. The range may include appearances such as golden, ginger bread, chocolate, light brown, dark chocolate or in any suitable colour such as pink for strawberry or green for pistachio. A multicolour sprinkle or inclusion form of dough may be included. A range of cookie named doughs will be available each with the look of a cookie flavour. Once cut the decoration will further add to the realistic look of the cookie product. Food colouring may be included to the dough during manufacture to create a suitable colour. A food extract, such as caramel may be included to colour the dough. Any suitable colouring or extract may be included. The dry ingredients may include any suitable dry ingredients to make a realistic hydrophobic food emulation dough. The dry ingredients may include a flour. The flour may be any suitable flour. The flour may be chosen from the following group: wheat flour; rice flour; nut flour; cornflour. The dry ingredients may include salt. The dry ingredients may include cream of tartar. The dry ingredients may include potassium sorbate or sorbic acid.

[0057] Any suitable wet ingredients may be used. The wet ingredients may be supplied or may be accessed from a store cupboard. Preferably, the wet ingredients are provided as a predetermined proportions package for the volume of hydrophobic food emulation dough and to be mixed with the appropriate dry ingredients. Preferably, the wet ingredients include oil. Any suitable oil may be used. Preferably, the oil is vegetable oil. Any suitable wet ingredients or mix of wet ingredients are included.

[0058] Preferably, the dough is hydrophobic. Preferably, the dough contains a first flour, which contains gluten. Preferably, the first flour includes wheat. Preferably, a second flour is included and the second flour is gluten free. Preferably salt is included dissolved in water before being added to the first flour. Preferably, glycerine is included. Preferably heat is used. Preferably, water is included and heated before being added to the first flour. Preferably, the glycerine is heated. Preferably, the glycerine is heated to 45 degrees before combining with the first flour.

[0059] Preferably, a similar volume of glycerine and wheat flour are included in the dough. Preferably, a further similar volume of rice flour to the volume of glycerine and wheat flour is included in the dough. Preferably, Cream of tartar is included. Preferably, vegetable oil is included. Food colouring and or extracts may be included. Preferably, salt is also included. Preferably, a second flour is included and the second flour includes a gluten free flour. Preferably, the second flour includes rice flour. Any number or combinations of suitable flours may be used. Cornflour may also be included.

[0060] The hydrophobic food emulation dough is made it can be handled as real dough and formed the same way to produce the emulated product such as a cookie. Preferably, the dough can be rolled out and cut to form shapes that look like a cooked biscuit or cookie. Preferably, the product does not need cooking but looks as if it is a cooked biscuit. Once the food emulation dough is formed into the shape of the emulated food product any decoration can be applied. A plate or pack of product can be arranged to look like the plate or pack of food available for sale. A range may be prepared. The product can be readily photographed. High quality realistic images of the product can be produced for use as marketing or other content.

[0061] In one form of the invention, the decoration may be omitted and the cookie itself provides the look of the product for the promotional material.

[0062] Accordingly, the invention provides in a variant, method of making a food emulation product for promotional purposes by bakers, the method including the following steps: a) Preparing a first flour; b) Preparing glycerine, where the preparing includes heating; and c) Mixing the first flour with the heated glycerine, wherein a malleable product is produced, that appears as a baked food product suitable for promotions.

[0063] Accordingly, the invention provides in a further variant, method of making a food emulation product for promotional purposes by bakers, the method including the following steps: a) Preparing a first flour with one or more additives b) Preparing glycerine, where the preparing includes heating; and c) Mixing the first flour with the heated glycerine, wherein a malleable product is produced, that appears as a baked food product suitable for promotions.

[0064] A further step of heating water may be included before step a). A further step of adding salt may be added at any suitable stage. Preferably, the salt is added to water and heated before mixing with other components. Preferably, substantially 150 grammes of salt is added to 200 millilitres of water before being added to 500 grammes of wheat flour to produce a 2400 grammes resultant product. Or salt may be added to water added to the first flour before the glycerine. Preferably, salt may be added to water, which is heated and whisked before step a). Preferably, food colouring may be added at any stage. Food colouring may be added before step a). Where water is used colouring may be added to the water. The colouring may include a food colouring of a known kind. A food additive or extract may be included. Any suitable food additive or extract may be included. Substantially 2 millilitres of food colouring may be included where the resultant product will be 2400 grammes. Substantially 2.5 millilitres of food extract may be included for a resultant product of 2400 grammes.

[0065] Preferably, the water is heated. Preferably, the water is heated to substantially 80 degrees Celsius. Any suitable heating may be used. Preferably, salt and any food additives including colouring are added to the water before step a). Preferably, the water is heated and whisked. Preferably, the preparation of the first flour includes adding Cream of tartar. The first flour may include a flour containing gluten. The first flour may contain wheat flour. For a 2400 grammes resultant product 500 grammes of wheat flour may be included in the first flour. Preferably, substantially 500 grammes of wheat flour is prepared with substantially 80 grammes of cream of tartar. Preferably, the prepared first flour is whisked at high speed with the water mixture.

[0066] Preferably, the preparing of the glycerine is heating to a suitable temperature. Any suitable temperature in the range of 35 to 55 degrees Celsius may be used. The heating may be to substantially 45 degrees Celsius. Preferably, the preparing includes high speed mixing. The high speed mixing may be with the prepared first flour. The high speed mixing may be with the water mixture. Preferably, high speed mixing is used to mix the first flour and water mixture into the heated glycerine.

[0067] Preferably, an additional step of adding a second flour may be included. Preferably, the second flour is a gluten free flour. The second flour may be rice flour. A mix of flours may be used instead. Preferably, 700 grammes of rice flour is used where the resultant product weights 2400 grammes. Other gluten free flours may be used instead.

[0068] Preferably, the second flour is added slowly. Preferably, the mixing after the addition of the glycerine at high speed is then slowed down. Preferably, gentle mixing using a flat blade is used after the gluten free flour is added to prevent further gluten development. Preferably, oil is added, gradually until combined. Preferably, the oil is a vegetable oil. 175 millilitres of vegetable oil may be added where the resultant product is 2400 grammes.

[0069] Cornflour may be added after mixing. Cornflour may be used to assist handling of the product for kneading. Cornflour of 115 grammes may be incorporated where the end product is approximately 2400 grammes. A further 25 grammes or more may be used for handling and final rolling of the product before packaging.

[0070] The product may be cooled before further handling. Preferably, kneading of the dough occurs to ensure a smooth and realistic product. The product may be portioned and sealed in air-tight packaging.

[0071] Accordingly, the invention also provides in a variant, a method of making a food emulation product for promotional purposes by bakers, the method including the following steps:

[0072] 1 . Take 200 millilitres of water and heat to 80 degrees Celsius, the heating is important for the correct treatment of the gluten to produce the resultant product with suitable malleability (a small amount of water is used in the product but the resultant product is hydrophobic due to the combination of other components);

[0073] 2. Add 1 millilitres of sorbic acid or potassium sorbate to the water, which will act to prevent mould growth in the final product;

[0074] 3. Optionally add 2 millilitres any suitable food colouring to the water for example;

[0075] 4. Optionally add 2 .5 millilitres of any suitable food extract to the water, for example, caramel extract;

[0076] 5. Add 150 grammes of salt to the hot water mixture and whisk or otherwise suitably agitate until the salt is full dissolved;

[0077] 6. Mix the first flour, 500 grammes of wheat flour together with 80 grammes of cream of tartar;

[0078] 7. Mix the first flour mix into the hot water mixture at high speed whisk or agitation;

[0079] 8. Heat 600 millilitres of glycerine to 45 degrees Celsius; 9. Combine at high speed agitation the heated glycerine into the first flour and hot water mix;

[0080] 10. Reduce the speed to slow of the combined mix so far and at the slow speed add 700 grammes of rice flour, the second flour being a gluten free flour, using a flat beating tool to give the mix an appropriate consistency without encouraging further gluten development, until fully combined. The gluten is effectively “stopped” at this point at the suitable malleability but no further;

[0081] 1 1 . Add 115 grammes of cornflour, the third flour, to the mix continuing to use a flat beater at a slow speed setting to discourage further gluten development until incorporated;

[0082] 12. Gradually incorporate 175 millilitres of vegetable oil slowly until fully incorporated into the product, and remove the formed dough ready for kneading;

[0083] 13. Roll the dough product in additional third flour cornflour, approximately 25 grammes as needed;

[0084] 14. Allow to cool;

[0085] 15. Knead well for 5 minutes to ensure proper consistency;

[0086] 16. Prepare for packaging by rolling in a further light roll of cornflour and weighing and portioning; and

[0087] 17. The portion of ready to use product is sealed in a suitably labelled air-tight package suitable for transport, storage or sale.

[0088] The method may be used with for the method of food emulation in any of the forms of the invention. The method may be used for the invention in any of its forms or variants.

[0089] Preferably, the food emulation product of the invention in any of its form or variants is the food emulation product used in any of the methods of the invention. The methods of the invention may product the food emulation product in any of its forms or variants.

[0090] The invention will now be described in connection with a non-limiting preferred embodiment illustrating the method with reference to the accompanying drawings, in which: BRIEF DESCRIPTION OF THE DRAWINGS

[0091] The invention will now be described in connection with a non-limiting preferred embodiment with reference to the accompanying drawings, in which:

[0092] Figure 1 is a perspective front view of a container of emulated food product the “hydrophobic food emulation dough” according to a preferred embodiment of the invention;

[0093] Figure 2 is a perspective view from above of the hydrophobic food emulation dough of Figure 1 being rolled out to form a thin layer, suitable for use of cookie cutters;

[0094] Figure 3 is a perspective view from above of above of the rolled hydrophobic food emulation dough of Figure 2, with a cookie cutter in a star shape applied to cut out a star shaped cookie;

[0095] Figure 4 is a perspective view of the star shaped cut cookie hydrophobic food emulation dough of Figure 3, with a knife being used to trip and edges for a perfect star shape;

[0096] Figure 5 is a plan view of the cut cookie of Figure 4, and a prepared decorative or iced star of the same shape or size to be placed on top to create the realistic cookie;

[0097] Figure 6 is a perspective view from above of two prepared and decorated cookies of Figure 5, arranged for display;

[0098] Figure 7 is a perspective view from the front of the two star cookies of Figure 6, the decoration removed and being rolled into a ball to return to the container for future use;

[0099] Figure 8 is an image to show the side of the cut cookie of Figures 1 to 7, illustrating the realistic look of the dough when cut as a prepared cookie.

[0100] DETAILED DESCRIPTION OF THE INVENTION INCLUDING A BEST MODE

[0101] Referring to Figures 1 to 8, a preferred embodiment of the invention will be described, where package 1 is used to keep hydrophobic food emulation dough 10 as illustrated, ready for use. Kneading the hydrophobic food emulation dough produces a smooth hydrophobic food emulation dough, that looks just like cookie hydrophobic food emulation dough but is very easy to handle and manipulate. Once opened and taken out of the package hydrophobic food emulation dough may be used for up to 6 hours before it may start to dry out and should be returned to a ball, mixed and put in package 1 .

[0102] Once a ball of hydrophobic food emulation dough is prepared it can be rolled out to a thin layer of rolled hydrophobic food emulation dough 12, as usual for making biscuits and cookies through use of rolling pin 14. Other tools such as for rolling out pasta or other thin shapes could be used instead, on the thickest setting but manual manipulation is quick and effective.

[0103] Cookie cutters or similar stamps or presses can be used on the rolled out hydrophobic food emulation dough, as shown a star shaped cookie cutter cuts star shaped cookie shape 16f from the hydrophobic food emulation dough.

[0104] Figure 4 shows star shaped cookie shape 16 being removed from rolled hydrophobic food emulation dough 12 and this may be with the use of a knife or other cooking tools to keep the points and edges true. Leaving a perfect star shape 16 as shown in Figure 5. Figure 5 also shows prepared decoration 18. The prepared decoration 18 is made to fit on top of star shape 16 but is not actually applied to it in the usual way, so the decoration can be removed. Due to physical characteristics of the hydrophobic food emulation dough the decoration is not adhered to the hydrophobic food emulation dough and does not interact therewith and so can be easily removed. There is no sweat or slime created with any contact with sugar due to the hydrophobic properties of the inventive dough, created through the novel process of manufacture. Ordinarily water would be drawn to the sugar and form a sweat between the dough and icing, leading to potential taints or damage to the dough. If the icing has colouring this may be transferred to the dough if this sugar sweat forms. The subject invention avoids this significant problem due to the hydrophobic properties. After the display photographs discussed below are made, the decoration can be removed in one piece for reuse and the hydrophobic food emulation dough is returned to just being a piece of hydrophobic food emulation dough. No sweat forms so the dough is still clean and dry and ready to be reused again immediately, if need be, or balled up and stored.

[0105] The piece of hydrophobic food emulation dough can then be scrunched up into a ball of hydrophobic food emulation dough with the rest and put back in the package for use again later. Figure 6 shows two prepared cookies that emulate a decorated star cookie 20, with the cookie hydrophobic food emulation dough cut to the star shape with decoration applied, displayed. The display can be arranged as needed for the photographs to be made, in packs, plates or alone. Display board 22 is used in this case as a suitable background for the photos. Any suitable boards or props may be used with the inventive product to produce the high quality photographs.

[0106] In some forms of the invention the cookies will be embossed with designs rather than decorated as such, or may be given an impressed design and then decorated. The product can be decorated in any way a baker may desire for promotional purposes, as a real cookie.

[0107] The nature of the photographs will depend who is using the invention, a baker preparing to offer for sale edible cookies for example and wanting to show what they look like, or a content creator for a one off shoot. In any case the product can quickly made to look amazing, exactly realistic to the cookies, with decoration applied, easily moved around to create a display and photographed to create useful images.

[0108] Referring to Figure 8 specifically, an example is given showing in particular the cut out cookie made with the product dough exactly as described for Figures 1 to 7, showing the cracking to the edges, that appears exactly as a real cookie. The product of the invention is perfect for high quality promotional images for social media and other marketing materials.

[0109] Manufacturer of the product has been developed with long and careful research and experimentation. A simple process of mixing the components would not work, and the specific components have all be chosen and tested for each specific functional characteristics. The best method of manufacture known at present is as follows to make a laboratory quantity of 2400 grammes of resultant product. The volumes are scaled up for larger scale batch processing, as would be understood by a person skilled in the art:

[0110] Steps of method of manufacture of food emulation product subject of the invention:

[0111] 1 . Take 200 millilitres of water and heat to 80 degrees Celsius, the heating is important for the correct treatment of the gluten to produce the resultant product with suitable malleability (a small amount of water is used in the product but the resultant product is hydrophobic due to the combination of other components);

[0112] 2. Add 1 millilitres of sorbic acid / potassium sorbate to the water, which will act to prevent mould growth in the final product;

[0113] 3. Optionally add 2 millilitres any suitable food colouring to the water for example;

[0114] 4. Optionally add 2 .5 millilitres of any suitable food extract to the water for example, caramel extract;

[0115] 5. Add 150 grammes of salt to the hot water mixture and whisk or otherwise suitably agitate until the salt is full dissolved;

[0116] 6. Mix the first flour, 500 grammes of wheat flour together with 80 grammes of cream of tartar;

[0117] 7. Mix the first flour mix into the hot water mixture at high speed whisk or agitation;

[0118] 8. Heat 600 millilitres of glycerine to 45 degrees Celsius;

[0119] 9. Combine at high speed agitation the heated glycerine into the first flour and hot water mix;

[0120] 10. Reduce the speed to slow of the combined mix so far and at the slow speed add 700 grammes of rice flour, the second flour being a gluten free flour, using a flat beating tool to give the mix an appropriate consistency without encouraging further gluten development, until fully combined. The gluten is effectively “stopped” at this point at the suitable malleability but no further;

[0121] 1 1.. Add 115 grammes of cornflour, the third flour, to the mix continuing to use a flat beater at a slow speed setting to discourage further gluten development until incorporated;

[0122] 12. Gradually incorporate 175 millilitres of vegetable oil slowly until fully incorporated into the product, and remove the formed dough ready for kneading;

[0123] 13. Roll the dough product in additional third flour cornflour, approximately 25 grammes as needed; 14. Allow to cool;

[0124] 15. Knead well for 5 minutes to ensure proper consistency;

[0125] 16. Prepare for packaging by rolling in a further light roll of cornflour and weighing and portioning; and

[0126] 17. The portion of ready to use product is sealed in a suitably labelled air-tight package suitable for transport, storage or sale.

[0127] Each of the steps of the method has been developed through long research and development. Variants may be made to the described method as would be understood. The use of a gluten containing first flour encourages a stretch malleability in the product. Use of heat allows careful manipulation of this characteristic to be suitable. Use of a second gluten free flour enables the product to halt the further development of the contained gluten, to achieve the necessary characteristics. Cooling and the slow, flat mixing in the later stages helps to achieve the prevention of the overworking of the gluten in the first flour, and the second flour is gluten free. The third flour used to facilitate handling of the product is a light, also gluten free flour convenient to stabilise the material.

[0128] The resultant product is malleable, hydrophobic, stable due to the use of the gluten free rice flour, and resistant to mould due to the use of the potassium sorbate. The invention in both product and method is one that solves a significant problem of the industry and is likely to be very well received once known about.

[0129] INDUSTRIAL APPLICABILITY

[0130] The product can be manufactured industrially and supplied direct to customers, to wholesalers or retailers for on-sale.

[0131] It will be apparent to a person skilled in the art that changes may be made to the embodiment disclosed herein without departing from the spirit and scope of the invention in its various aspects. REFERENCE SIGNS LIST:

[0132] 1 Package

[0133] 10 Hydrophobic food emulation dough

[0134] 12 Rolled out hydrophobic food emulation dough 14 Rolling pin

[0135] 16 Star shaped cut hydrophobic food emulation dough

[0136] 18 Star shaped decoration

[0137] 20 Star shaped emulated cookie with decoration

[0138] 22 Display board

Claims

THE CLAIMS:

1. A food emulation product to emulate a specific baked cookie or biscuit for promotional images, the food emulation product including a first flour containing gluten, a second flour being a substantially gluten free flour, and glycerine, the food emulation product being a malleable product which looks just like the specific baked cookie or biscuit when cut or pressed out with a cookie cutter or similar, including substantially realistic “cracked” edges, and the food emulation product substantially holds its shape and size when cut out, and the cut out product can be decorated with sugar icing or fondant for promotional images to offer the real decorated cookies or biscuits for sale, the food emulation product being hydrophobic to substantially resist reaction of the product with the sugar decoration and after the promotional pictures or videos are completed the decoration may be removed and the food emulation product is reusable many times and can be stored or reused repeatedly for emulating different baked biscuit or cookie products to be promoted and offered for sale.

2. The food emulation product of claim 1 , wherein the product is supplied in the range: golden; ginger biscuit; coffee biscuit; chocolate biscuit light; and chocolate biscuit dark.

3. The food emulation product of claim 1 or 2, wherein the repeated use of the product is more than 20 times.

4. The food emulation product according to any one of claims 1 to 3, wherein the gluten of the first flour is agitated at high speed so the food emulation product is elastic and may be readily shaped and reused.

5. The food emulation product according to any one of claims 1 to 4, wherein the gluten free flour is added at low speed to prevent further gluten development in the product, so the food emulation product will hold its shape and size when cut out with the cutter.

6. The food emulation product according to any one of claims 1 to 4, wherein the first flour includes wheat flour.

7. The food emulation product according to any one of claims 1 to 6, wherein salt is included dissolved in hot water before being added to the first flour.

8. The food emulation product according to any one of claims 1 to 7, wherein the second flour includes rice flour.

9. The food emulation product according to any one of claims 1 to 8, wherein a third flour including cornflour is included, and the cornflour contributes to the final malleability of the food emulation product.

10. The food emulation product according to any one of claims 1 to 9, wherein a similar volume of rice flour (second flour) to the volume of glycerine is included.1 1. The food emulation product according to any one of claims 1 to 10, wherein glycerine is included at a volume of substantially 1 / 4 of the total.

12. The food emulation product according to any one of claims 1 to 11 , wherein Cream of Tartar is included.

13. The food emulation product according to any one of claims 1 to 12, wherein vegetable oil is included, slowly added to the glycerine and flour for improved hydrophobic characteristics.

14. A food emulation product to emulate a specific baked cookie or biscuit for promotional images, the food emulation product including a first flour containing gluten, a second flour being a substantially gluten free rice flour, a third flour being a substantially gluten free cornflour, oil and glycerine, the food emulation product being a malleable product which looks just like a specific baked cookie or biscuit when cut out with a cookie cutter, including substantially realistic “cracked” edges, and the food emulation product substantially holds its shape and size when cut out, and the cut out product can be decorated with sugar icing or fondant for promotional images to offer the real decorated cookies or biscuits for sale, the food emulation product being hydrophobic, adapted to substantially resist reaction of the product with the sugar decoration and after the promotional pictures or videos are completed the decoration may be removed and the food emulation product is reusable many times and can be stored or reused repeatedly for emulating different baked biscuit or cookie products to be promoted and offered for sale.

15. A food emulation product made with water heated at substantially 80 degrees Centigrade, mixed with a first flour which contains gluten, and glycerine heated substantially at 45 degrees mixed with the water and first flour with a high speed agitation, before mixing in at least one second flour which is substantially gluten free, agitated at a slower rate to produce a realistic malleable product, which can be used to exactly emulate a specific baked food product it is intended to make and sell as real food, the food emulation product representing a particular edible baked food item for promotional pictures or video purposes so potential customers can know the emulated specific baked food offered, before ordering the real food products to be made to order for the customer, and wherein the food emulation product is malleable, so as to be able to be repeatedly formed into one or more shapes to emulate a specific baked food product it is intended to make and sell as real food, and the food emulation product can be repeatedly shaped into different shapes to emulate different baked food products, used for promotional materials, and the product can be reshaped, reused or stored for use again later.

16. A method of emulating food products using the emulated food product of claim 1 , the method including the following steps: shaping the emulated food product to look like the food product; decorating the shaped emulated food product; and displaying the shaped emulated food product, wherein the emulated food product is substantially realistic and may be used for promotional purposes for orders of real baked goods, to be baked to order.

17. The method of emulating food products of claim 16, wherein the emulated food product is the emulated food product of any one of claims 2 to 15.

18. A method of making a food emulation product for promotional purposes by bakers, the method including the following steps: a) Preparing a first flour, the flour containing gluten; b) Preparing glycerine, where the preparing includes heating; c) Mixing the first flour with the heated glycerine with high speed mixing, and d) Mixing with a slower speed a second flour which is substantially gluten free,wherein a malleable product is produced, that appears as a baked food product suitable for promotions to order bake to order baked products.

19. A method of making a food emulation product for promotional purposes by bakers, the method including the following steps:

1. Take 200 millilitres of water and heat to 80 degrees Celsius, the heating is important for the correct treatment of the gluten to produce the resultant product with suitable malleability (a small amount of water is used in the product but the resultant product is hydrophobic due to the combination of other components);2. Add 1 millilitres of sorbic acid / potassium sorbate to the water, which will act to prevent mould growth in the final product;3. Optionally add 2 millilitres any suitable food colouring to the water for example;4. Optionally add 2 .5 millilitres of any suitable food extract to the water, for example, caramel extract;5. Add 150 grammes of salt to the hot water mixture and whisk or otherwise suitably agitate until the salt is full dissolved;6. Mix the first flour, 500 grammes of wheat flour together with 80 grammes of cream of tartar;7. Mix the first flour mix into the hot water mixture at high speed whisk or agitation;8. Heat 600 millilitres of glycerine to 45 degrees Celsius;9. Combine at high speed agitation the heated glycerine into the first flour and hot water mix;10. Reduce the speed to slow of the combined mix so far and at the slow speed add 700 grammes of rice flour, the second flour being a gluten free flour, using a flat beating tool to give the mix an appropriate consistency without encouraging further gluten development, until fully combined. The gluten is effectively “stopped” at this point at the suitable malleability but no further;1 1 . Add 115 grammes of cornflour, the third flour, to the mix continuing to use a flat beater at a slow speed setting to discourage further gluten development until incorporated;12. Gradually incorporate 175 millilitres of vegetable oil slowly until fully incorporated into the product, and remove the formed dough ready for kneading;13. Roll the dough product in additional third flour cornflour, approximately 25 grammes as needed;14. Allow to cool;15. Knead well for 5 minutes to ensure proper consistency;16. Prepare for packaging by rolling in a further light roll of cornflour and weighing and portioning; and17. The portion of ready to use product is sealed in a suitably labelled air-tight package suitable for transport, storage or sale.

20. The method of claim 19, wherein the food emulation product is used as in claim 1

Images