FOOD DECORATION

Abstract: An edible paper, said to be easily printed, cut and stored, is prepared from a mixture comprising a starch selected from processed starch and non-processed starch, a sweetening substance, a polyhydric alcohol, a gum, a maltodextrin and/or corn syrup solids, and water, and optionally a color, a flavor, an odor-imparting agent, and/or an emulsifier, by evaporating the water from a layer of the mixture.

Description: FOOD DECORATION FIELD AND BACKGROUND OF THE INVENTION The present invention relates to a composition for edible paper and more particularly, to an edible paper which is easy to print, store and cut. The art of preparing and presenting food involves all of the senses for an aesthetically pleasing experience. The visual presentation of food is an important factor in such an experience. Thus, many different techniques have evolved for decorating foodstuffs to enhance their visual appeal without detracting from their edibility. For example, cakes are often frosted with colored icing to produce attractive designs. One drawback of such well-known techniques is their limitation for reproducing graphic designs. To use the above example, colored icing cannot be used to produce images and designs which are as sharp and clear as those printed on paper. Paper has many advantages for producing images and designs. Clear, sharp, colorful graphics are easy to print onto paper. Paper is easy to cut, store and handle. Furthermore, paper is thin and flat, which adds to its ability to be manipulated for the reproduction of images and designs. Unfortunately, currently available paper is largely inedible and is certainly not appealing to the sense of taste. Thus, the use of paper as a decoration for food is limited. If paper is used for such decoration, it must generally be removed before serving, since it is inedible. However, removing the paper also eliminates the visual appeal of the decoration. Moreover, the removal of such paper may even harm the visual appeal of the food by further marring the surface of the food itself. Thus, it is clear that there exists a need for an edible paper, and its availability would constitute a significant advance in the art. US Patent No. 5,017,394 discloses an edible material which can be formed into thin, flat base shapes, However, these base shapes are not sufficiently sturdy to be handled without non-edible backing paper, so that the base shapes are difficult to print, handle and store. Indeed, a specially designed machine is disclosed for removing the non-edible paper from the base shapes. Thus, these base shapes still do not satisfy the need for a truly edible paper which can be handled and stored, without need for special facilities. There is thus a long-standing need for edible paper which combines the ease of printing and handling of paper with the edibility of foodstuffs, particularly for enhancement of the visual appeal of food. SUMMARY OF THE INVENTION According to the present invention, there Is provided an edible paper, prepared from a mixture comprising the following components: (a) a starch selected from processed starch and non-processed starch; (b) a sweetening substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin; and (f) water, provided that said mixture may comprise additionally at least one of the following components, namely: a color, a flavor, an odor-imparting agent, corn syrup solids and an emulsifier. Moreover, the present invention further provides a method for producing an edible paper, which includes the sequential steps: preparing a mixture comprising the following components: (a) a starch selected from processed starch and non-processed starch; (b) a sweetening substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin; and (f) water, provided that said mixture may comprise additionally at least one of the following components, namely: a color, a flavor, an odor-imparting agent, corn syrup solids and an emulsifier; spreading the resulting mixture to form an incipient paper layer; and drying the incipient paper layer to form the edible paper; provided that said preparing step may be carried out if desired by separately premixing the dry and wet ingredients to form a dry premix and a wet premix, respectively, and then combining said dry and wet premixes. DETAILED DESCRIPTION OF THE INVENTION In one aspect, the present Invention concerns edible paper which can be easily printed, cut and handled. Specifically, the present invention can be used to reproduce sharp, clear designs and images to use as decorations for food, without detracting from the edibility or the taste appeal of the food itself. Furthermore, the edible paper of the present invention is relatively stable, so that decorations can be prepared in advance of the actual time of serving of the decorated food. The edible paper of the present invention includes starch, a sweetening substance, polyhydric alcohol, gum, maltodextrin and water. Hereinafter, the term "sweetening substance" means saccha dic such substances, and accordingly includes, but is not limited to, cane sugar, sugar syrups, maple syrup, caramel syrup and honey. An alternative sweetening substance is fructose. Preferably, further ingredients selected from color, flavor, odor-imparting agent, instant dessert ("pudding") powder, or other (e.g. instant) artificial cream, and an emulsifier are also included. The dry and wet ingredients are first preferably mixed separately. These separate mixtures are then combined, the resulting mixture being spread out in a thin layer, and finally dried to form the edible paper. The thus-formed edible paper can be easily cut, handled, printed and stored until it is needed as a decoration. Thus, the edible paper of the present invention has the necessary stability for such manipulation. However, the edible paper dissolves substantially completely when placed in contact with moisture, albeit relatively slowly, forming a thick, artificial cream-like powdery liquid (essentially an emulsion). The higher the moisture content, the more rapid the rate of dissolution. Such dissolution gives the edible paper a pleasing consistency and texture when eaten. The edible paper of the present invention is also relatively simple to make and use, as described below. As already stated above, there are six ingredients of the edible paper, namely, starch, sweetening substance, polyhydric alcohol, gum, maltodextrin and water. The starch includes both processed and non-processed starch. The processed starch can include, but is not limited to, pre-gelatinized corn starch or potato starch, or a combination thereof. The non-processed starch can include, but is not limited to, corn flour. The polyhydric alcohol can be glycerin, for example, although any water soluble and edible polyhydric alcohol, which is preferably also hygroscopic, can be used. The polyhydric alcohol should give the resultant mixture a rubbery consistency and should reduce the effect of exogenous water on the edible paper of the present invention. The gum is an essential ingredient which confers flexibility on the edible paper product and can include, but is not limited to, xanthan, and gum arabic, or a combination thereof. CMC (see Merck Index 10th edn., #1812) may be used optionally, together with the gum. The preferred range of proportions, given as percent weight per volume, of these ingredients is as follows: non-processed starch, preferably corn flour, from about 12.0% to about 25.0%; processed starch, preferably pregelatinized starch, from about 4.0% to about 8.0%; sweetening substance, preferably powdered cane sugar, from about 10.0% to about 17.0%; gum, preferably xanthan, from about 0.5% to about 3.0%; polyhydric alcohol, preferably glycerin, from about 5.0% to about 10.0%; maltodextrin, from about 5.0% to about 15.0%. Exemplary ranges of these ingredients are: non-processed starch, preferably corn flour, from about 12.5% to about 24.0%; processed starch, preferably pregelatinized starch, from about 5.0% to about 6.5%; sweetening substance, preferably powdered cane sugar, from about 12.0% to about 15.0%; gum, preferably xanthan, from about 0.5% to about 1.0%, although if CMC and xanthan are used in combination, the range for the combination is from about 0.5% to about 10%; polyhydric alcohol, preferably glycerin, from about 7.0% to about 8.5%; maltodextrin, from about 7.0% to about 10.0%. Exceptionally, xanthan may be present within the range of about 0.5% to about 6.5%. Preferably, an emulsifier is included. The emulsifier can be polysorbate 80, for example, although any emulsifier can be used which gives the mixture a constant fluid quality, so that the individual ingredients do not separate. The preferred range of proportions, given as percent weight per volume, of emulsifier, preferably polysorbate 80, is from about 0.4% to about 1.0%. Also preferably, one or more ingredients selected from color, flavor, odor-imparting agent, instant dessert ("pudding") powder or other (e.g. instant) artificial cream, corn syrup solids and one or more preservatives are included. The flavor can be vanilla, for example. Corn syrup solids are used (optionally) in combination with maltodextrin, as a hygroscopic material. The preservative can include, but is not limited to, sodium benzoate or citric acid, or a combination thereof. The color can include, but is not limited to, titanium dioxide, brilliant blue, tartrazine and combinations thereof. Both the choice of color and preservative, and the concentration, should be compatible with food safety requirements. The advantage of color, which can be used for either the design or image itself, or the background color of the paper, or both, is that sharp, clear, colorful images and designs can be reproduced directly onto the paper itself. The other preferred ingredients are included for visual or taste appeal, so as to enhance the aesthetic content of the edible paper. The preferred range of concentrations of these preferred ingredients, given as percent weight per volume, is as follows: flavor, preferably vanilla, from about 0.5% to about 1.0%; artificial cream powder, from about 0.0% to about 15.0%, e.g. up to about 12.0%; preservative, preferably a mixture of sodium benzoate and citric acid, from about 0.0% to about 0.1 % for the former and about 0.2% for the latter; color, from about 0.0% to about 0.03%. The corn syrup solids are preferably used in combination with maltodextrin, so that the proportion of the combination is preferably in a range of from about 7.0% to about 10.0% weight per volume. Suitable non-limiting maltodextrins are, e.g., manufactured by Cerestar, France having dextrose equivalent 18, and "Maltrin M180" (dextrose equivalent 17.4) manufactured by Grain Processing Corporation, U.S.A. In a particular embodiment of the invention, corn syrup solids may completely replace the maltodextrin. It should be noted that the relative proportions of a preservative or preservatives and a color or colors should be in accordance with good manufacturing practice and food safety requirements. The invention will now be illustrated by the following non-limiting Examples. EXAMPLE 1 The following ingredients, when mixed together according to the procedure descπbed above and as in further detail below, can be used to form the edible paper of the present invention. Inqredient Amount (wt./vol. %) Comstarch 21.00 Pre-gelatinized starch 6.00 Powdered sugar 13.40 Xanthan 0.67 Glycerin 7.50 Maltodextrin 8.40 Polysorbate 80 0.45 Vanilla 0.50 Water to 100% EXAMPLE 2 This Example illustrates the method of preparation of the edible paper according to an embodiment of the invention, using the formulation of Example 1. Initially, about one-half of the total starch was mixed with the remaining dry ingredients until a homogeneous dry mixture was obtained. These dry ingredients included starch, sweetening substance, gum and maltodextrin. Next, about % of the liquid ingredients were mixed together, including % of the water and glycerin and preferably also coloring and emulsifier, to form a substantially homogeneous wet mixture. The wet mixture and the dry mixture were combined together. The combination was allowed to stand, preferably at about room temperature, preferably for about 30 minutes. During this time, the remainder, or about one-half, of the total starch and about one-quarter of the liquid ingredients were combined to form a paste, which was then mixed with the aforesaid combination, substantially after the latter was kept at about room temperature for about 30 minutes, to form the final mixture for making an embodiment of the edible paper of the invention. The final mixture was then spread over a flat surface, such as a sheet of nylon or of waterproof paper, until the desired thickness was obtained. Next, the spread-out mixture was dried, preferably at about room temperature for a time period in a range of from about 20 hours to about 24 hours, until the mixture had substantially dried. Finally, the dried paper product was peeled away from the flat surface, cut and handled as described above. The drying stage can be alternatively be carried out in an oven at up to, e.g., 80°C, when it requires only about 0.5 hour. EXAMPLE 3 This Example illustrates use of the edible paper of the invention. A colorful design was printed on the paper product prepared in Example 2 above using a standard ink jet paper printer with a cartridge containing edible ink. Finally, the paper was placed on a foodstuff, either the frosting of a cake, or an artificial cream powdery instant dessert ("pudding"). In each case, the stability of the design was observed. When the edible paper was placed substantially on top of the frosting of a cake, the design was visible for about two days, thus enabling the decoration to be made and placed on the cake in advance of serving. Even when the edible paper was placed substantially on top of a artificial cream powdery instant dessert ("pudding"), the design was still visible for at least three hours. The edible paper melted substantially more quickly when placed on a surface with higher moisture content, such as the instant dessert, since the excess moisture causes the ingredients of the paper to dissolve more quickly. Thus, the lower the amount of moisture present on a surface, the longer the stability of the edible paper when placed on that surface. ADVANTAGES OF THE INVENTION The stability of the present edible paper gives it a number of advantages for handling, printing and storage. Firstly, as noted above, the edible paper of the invention is substantially stable until it comes into contact with water. Thus, it is preferably stored under substantially moisture-free conditions, for greater stability, and most preferably under refrigeration, for a longer life. When the edible paper comes into contact with water, it melts completely and achieves an artificial cream-like powdery consistency as it melts. However, even when placed in contact with liquid, the melting process is relatively slow, permitting the position of the paper on the surface of the food to be adjusted if necessary. Thus, the edible paper of the present invention is sufficiently moisture stable to be easily handled and used for decorating foodstuffs, even when these are relatively moist. Secondly, the edible paper can be cut, printed and handled in a substantially similar manner to regular, non-edible paper. Thus, the edible paper does not require special expertise or equipment in order to produce attractive designs and images for decorations. Indeed, the edible paper of the present invention could easily be used in the kitchen of the average private home. By contrast, the base shapes of U.S. Patent No. 5,017,394 (which are made from compositions bearing a superficial resemblance to those used in the present invention, but which contain additionally ingredients absent from the present compositions, specifically cake flour and/or cake shortening) are not claimed therein to have paper-like characteristics, and in fact are not sufficiently sturdy to be handled without use of a non-edible backing paper. Furthermore, these base shapes require a special machine, and thus particular expertise, for removal of the non-edible backing paper. Thus, the edible paper of the present invention overcomes the deficiencies of this prior art substance, which, as noted, requires a special machine and expertise for manipulation. Thirdly, since the edible paper preferably includes a flavor or flavors, an odor-imparting agent or odor-imparting agents, and possibly "pudding" mix and/or other (e.g. instant) artificial cream (e.g. as a powder), the edible paper also has taste appeal, in addition to its visual appeal. Thus, the edible paper of the present invention can also enhance the taste of foodstuffs, and not just their visual appeal. Of course, all of the ingredients described herein are substantially safe and appropriate for foodstuffs. Fourthly, the edible paper eventually, albeit slowly, dissolves when placed on a moist surface; when consumed, this property of the paper gives it a pleasing texture and consistency, similar to that of artificial cream powdery instant dessert ("pudding"). Thus, the edible paper is both sufficiently stable to be used as a decoration, yet has an appealing consistency when eaten. Fifthly, the surface of the food to be decorated does not need to be substantially horizontal or flat. For example, the edible paper could be placed upon a food sculpture, or on a substantially vertical side of a cake. Thus, the edible paper is versatile and is not restricted for use only with substantially level, horizontal surfaces. While the invention has been described with respect to a limited number of embodiments, it will be appreciated by persons skilled in the art that many variations, modifications and other applications of the invention may be made, without departing from the essential concept of the invention. By way of example only, skilled persons would be able to determine without any inventive ingenuity, the extent to which other available dextrins (e.g. of corn or potato origin) may be substituted for maltodextrin as described herein. Accordingly, edible paper prepared using such other dextrins would be deemed to be a chemical equivalent of the edible paper of the present invention.

Claims: CLAIMS 1. An edible paper, prepared from a mixture comprising the following components: (a) a starch selected from processed starch and non-processed starch; (b) a sweetening substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin; and (f) water, provided that said mixture may comprise additionally at least one of the following components, namely: a color, a flavor, an odor-imparting agent, corn syrup solids, and an emulsifier. 2. An edible paper according to claim 1 , wherein said mixture is characterized by at least one of the following features: (i) said starch comprises both processed starch and non-processed starch; (ii) said sweetening substance is selected from cane sugar, sugar syrups, maple syrup, caramel syrup and honey; (iii) said polyhydric alcohol comprises glycerin; (iv) said gum is selected from xanthan and gum arabic, with optional addition of CMC; (v) said mixture contains artificial cream. 3. An edible paper according to claim 2, wherein said mixture is characterized by at least each of the said features (i)-(iv) in combination. 4. An edible paper according to any one of claims 1 to 3, wherein said mixture comprises processed starch, from about 5.0 wt./vol.% to about 6.5 wt./vol.%; non-processed starch from about 12.5 wt./vol.% to about 24.0 wt./vol.%; sweetening substance, from about 12.0 wt./vol.% to about 15.0 wt./vol.%; glycerin, from about 7.0 wt./vol.% to about 8.5 wtJvol.%; maltodextrin, from about 7.0 wt./vol.% to about 10.0 wt./vol.%; and either, gum, from about 0.5 wt.Λ/ol.% to about 6.5 wt./vol.%; CMC, 0 to 3.5 wt./vol.%; or. gum, from about 0.5 wt./vol.% to about 1.0 wt./vol.%; CMC, 0 to 9.0 wt./vol.%. 5. An edible paper according to any one of claims 1 to 4, wherein said processed starch is selected from pre-gelatinized corn starch or potato starch, and said non-processed starch is corn flour. 6. A method for producing an edible paper, which includes the sequential steps: preparing a mixture comprising the following components: (a) a starch selected from processed starch and non-processed starch; (b) a sweetening substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin; and (f) water, provided that said mixture may comprise additionally at least one of the following components, namely: a color, a flavor, an odor-imparting agent, and an emulsifier; spreading the resulting mixture to form an incipient paper layer; and drying the incipient paper layer to form the edible paper; provided that said preparing step may be carried out if desired by separately premixing the dry and wet ingredients to form a dry premix and a wet premix, respectively, and then combining said dry and wet premixes. 7. A method according to claim 6, wherein said mixture is characterized by at least one of the following features: (i) said starch comprises both processed starch and non-processed starch; (ii) said sweetening substance is selected from cane sugar, sugar syrups, maple syrup, caramel syrup and honey; (iii) said polyhydric alcohol comprises glycerin; (iv) said gum is selected from xanthan and gum arabic, with optional addition of CMC; (v) said mixture contains artificial cream. 8. A method according to claim 7, wherein said mixture is characterized by at least each of the said features (i)-(iv) in combination. 9. A method according to any one of claims 6 to 8, wherein said mixture comprises the stated ingredients in the proportions set forth in claim 4. 10. A method according to any one of claims 6 to 9, wherein said processed starch is selected from pre-gelatinized corn starch or potato starch, and said non-processed starch is corn flour. 11 An edible paper, prepared from a mixture comprising the following components: (a) a starch selected from processed starch and non-processed starch; (b) a sweetening substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin and/or corn syrup solids; and (f) water, provided that said mixture may comprise additionally at least one of the following components, namely: a color, a flavor, an odor-imparting agent, and an emulsifier. 12. An edible paper according to claim 11 , wherein said mixture is characterized by at least one of the following features: (i) said starch comprises both processed starch and non-processed starch; (ii) said sweetening substance is selected from cane sugar, sugar syrups, maple syrup, caramel syrup and honey; (iii) said polyhydric alcohol comprises glycerin; (iv) said gum is selected from xanthan and gum arabic, with optional addition of CMC; (v) said mixture contains artificial cream. 13. An edible paper according to claim 12, wherein said mixture is characterized by at least each of the said features (i)-(iv) in combination. 14. An edible paper according to any one of claims 11 to 13, wherein said mixture comprises processed starch, from about 4.0 wt./vol.% to about 8.0 wt./vol.%; non-processed starch from about 12.0 wt.Λ/ol.% to about 25.0 wtJvol.%; sweetening substance, from about 10.0 wt./vol.% to about 17.0 wtJvol.%; glycerin, from about 5.0 wt.Λ/ol.% to about 10.0 wt./vol.%; maltodextrin and/or corn syrup solids from about 5.0 wt./vol.% to about 15.0 wtJvol.%; and either, gum, from about 0.5 wt./vol.% to about 6.5 wt./vol.%; CMC, 0 to 3.5 wUvol.%; or. gum, from about 0.5 wt./vol.% to about 3.0 wt./vol.%; CMC, 0 to 7.0 wt./vol.%. 15. An edible paper according to any one of claims 11 to 14, wherein said processed starch is selected from pre-gelatinized corn starch or potato starch, and said non-processed starch is corn flour. 16. A method for producing an edible paper, which includes the sequential steps: preparing a mixture comprising the following components: (a) a starch selected from processed starch and non-processed starch; (b) a sweetening substance; (c) a polyhydric alcohol; (d) a gum; (e) a maltodextrin and/or corn syrup solids and (f) water, provided that said mixture may comprise additionally at least one of the following components, namely: a color, a flavor, an odor-imparting agent, corn syrup solids and an emulsifier; spreading the resulting mixture to form an incipient paper layer; and drying the incipient paper layer to form the edible paper; provided that said preparing step may be carried out if desired by separately premixing the dry and wet ingredients to form a dry premix and a wet premix, respectively, and then combining said dry and wet premixes. 17. A method according to claim 16, wherein said mixture is characterized by at least one of the following features: (i) said starch comprises both processed starch and non-processed starch; (ii) said sweetening substance is selected from cane sugar, sugar syrups, maple syrup, caramel syrup and honey; (iii) said polyhydric alcohol comprises glycerin; (iv) said gum is selected from xanthan and gum arabic, with optional addition of CMC; (v) said mixture contains artificial cream. 18. A method according to claim 17, wherein said mixture is characterized by at least each of the said features (i)-(iv) in combination. 19. A method according to any one of claims 16 to 18, wherein said mixture comprises the stated ingredients in the proportions set forth in ciaim 14. 20. A method according to any one of claims 16 to 19, wherein said processed starch is selected from pre-gelatinized corn starch or potato starch, and said non-processed starch is corn flour.

Inventors: BEN-MATITYAHU RUTH, ELIYAHU TALLY, BEN-MATITYAHU, RUTH, ELIYAHU, TALLY
Applicants: BEN MATITYAHU RUTH, ELIYAHU TALLY, GRAFIX LTD U, BEN-MATITYAHU, RUTH, ELIYAHU, TALLY, U-GRAFIX LTD.
Application year: 1998
Main classification: A23P
IPC codes: A23G3, A23G9, A23P1