DE20317204U1 - Food-compatible dressing comprises a clear or translucent carrier material containing little water and embedding powdery or flaky food dyes - Google Patents

Abstract

The food-compatible dressing comprises a clear or translucent carrier material containing little water and embedding powdery or flaky food dyes of natural or artificial origin.

Description

The invention relates to a food preparation.

Foods are substances that are in unchanged, prepared or processed state of people for nutrition or be consumed for enjoyment. Accordingly, between food and luxury goods. In contrast, the term "food preparation" denotes mixtures of substances, serve the same purpose.

Food preparations that the Group of luxury goods are included, for example Confectionery like Hard caramels, chocolate, chewing candy, chewing gum, marzipan and candy, but also ice cream.

The visual appearance of Food in general and luxury foods in particular very important. Because of this, foods are in the Usually designed in such a way that they have a particularly attractive appearance, which in turn should attract a potential buyer. For example, chocolate comes in a variety of forms, with structured ones surfaces and / or made with colored coatings. About that can out Color flakes on the surface be applied. Hard candies that have a glassy appearance are usually colored; the same applies to others Confectionery, like chewy candies and fruit gums.

Even if a variety of possibilities are known for designing foods, these are options according to the state of the art there are still limits. This has in particular physical and / or chemical causes. So far, for example not possible To make hard caramels in the form of glass candies, the colored outlined, flaky Formations included, because the colored structures during the Dissolve the production of hard caramels in them.

The object of the invention is that To eliminate disadvantages according to the prior art. In particular, it is said a food preparation can be specified. Furthermore, a Process for the preparation of the food preparation and a Use of the same can be specified.

This task is due to the characteristics of claim 1 solved. Appropriate configurations of the inventions result from the features of the subclaims.

According to the invention is a Food preparation is provided that is crystal clear or translucent carrier mass as well as a powder or flake Natural material or synthetic food colors, the powdered or flaky Natural material or synthetic food coloring is incorporated into the carrier mass.

The colored powder or flake material is due to the transparency of the carrier mass in the food preparation from the outside clearly recognizable. The original form of the powder or flaky Materials, i.e. H. its shape before being incorporated into the carrier mass, largely corresponds to the shape of the powder or flake material after incorporation into the carrier mass.

The manufacture of such Food preparation was state of the art due to the spontaneous Water the fine powdered food coloring is not possible. When introducing the Food dyes dissolve the powder or flakes in a carrier mass, those from water soluble Food colors existed on.

The preparation according to the invention, however, is obtained in such a way that a water-dispersible, not spontaneous water-soluble powder or flake material from natural or synthetic food colors in a low-water carrier mass is introduced, which is preferably less than 6% Contains water content.

When using this procedure the colored powder or flake material depending on the transparency of the carrier mass clearly recognizable from the outside in the food preparation. The powder or flake Material loosens yourself during the procedure is not in the carrier mass and does not bleed out in it, rather it remains as such receive.

The water-soluble powder is expediently or flaky Material from natural or synthetic food colors made by

• - one aqueous resolution of a polymer approved for use in food is, suitable polymers can Hydrocolloids, such as gum arabic, pectins, cellulose or gelatin his,
• - possibly Mixing the aqueous resolution of the polymer with solubilizers such as polysorbate or lecithin, plasticizers such as propylene glycol or Glycerin and preservatives such as parabens,
• - bring in the dyes in powder or liquid form,
• - Spread out or rolling out the entire mixture in the form of a thin film,
• - Dry of the film up to a water content below 15%,
• - crushing of the dried film to the desired one Particle size of the flakes between 1 - 6 mm.

The shredded material is then into the carrier mass brought in.

For the production of colored powder or flake material can uses the food colors generally known in the art become. It can both synthetic dyes and those found in nature Dyes, such as those obtained from plant extracts, are used. Examples of such food colors include E 120 carminic acid, cochineal), E 122 (Azoburin), E 123 (Amaranth), E 124 (Cochenillerot A), E 127 (Erythrosin), E 128 (red 2G), E 129 (allura red AG), E 131 (patent blue), E 132 (indigotine), E 133 (brilliant blue FCF), E 140 (chlorophyll), E 141 (copper compound of chlorophyll), E 142 (brilliant acid green, green S), E 150a-d (Sugar color), E 150b (sulfite lye sugar colour), E 150c (ammonia sugar colour), E 150d (ammonia sulfite sugar color), E 151 (brilliant black), E 153 (Biochar), E 154 (Braun FK), E 155 (Braun HT), E 160a (beta-carotene (L)), E 160b – f (Carotinoiede), E 160b (Bixin, Norbixin), E 160c (Capsanthin / Capsorubin), E 160d (lycopene), E 160e (b-apo-8-carotenal (C30)), E 160f (b-apo-8-carotenic acid- (C30) Ethyl ester), E 161a-g (Xanthophylls), E 161a (flavoxanthin), E 161b (lutein), E 161c (cryptoxanthin), E 161d (Rubixanthin), E 161e (Violaxanthin), E 161f (Rhodoxanthin), E 161g (canthaxanthin), E 162 (beetroot), E 163 (anthocyanins), E 170 (calcium carbonate), E 171 (titanium dioxide), E 172 (iron oxide), E 173 (aluminum), E 174 (silver), E 175 (gold), E 180 (lithol ruby BK Ruby pigment).

Preferred food colors are E 102, E 110, E 129, E 133 and mixtures of these.

The powder or flake material from natural or synthetic food colors preferably contains a carrier. Contains particularly preferably this carrier Gum arabic as the main component. Furthermore, the powder or flake Natural material or synthetic food colors, flavors, food flavors, Plant extracts and food supplements or Combinations of these included.

The food flavors are preferred selected from peppermint aroma and fruit aroma.

In addition to food colors, too Dyes or plant extract preparations with health Effect or vital effect, for example vitamins or beta carotene, in the powder or flake Material included.

The powder or flake material should be water dispersible but not spontaneously water soluble, while the carrier mass is a low water material that is anhydrous or less than Contains 6% by weight of water.

Exemplary food preparations according to the invention are hard caramels, fat glazes, white chocolate, chewy candies, Chewing gum, marzipan and coatings for ice cream.

The carrier mass is preferably one transparent carrier mass.

The invention is explained in more detail below using examples with reference to the single drawing. This shows in 1 a hard caramel.

Examples 1 to 6

manufacturing of hard caramels with color flakes based on the example of isomalt hard candies

A mixture of 300 g isomalt type M and 96 g of water is up to 165 ° C cooked. The cooked mass is then cooled down 125 ° C. At 125 ° C 3.2 g of citric acid, 0.4 g of acesulfame K and, if appropriate, aroma and color added; at the last The flakes are added with a dosage of 1 - 1.5 g / kg, if possible centered on the candy mass should be done, so when distributing the flakes in the mass if possible few stick to the edge of the beaker. Immediately after the candy mass is poured into the appropriate forms and into the molds cooled to room temperature. The water content of the finished Candy amounts about 2% by weight or less.

In Table 1 below are the color flakes used in the examples are shown. The particle size of the paint flakes were chosen that at least 96% of the paint flakes passed through an 8 mesh screen and at most 30% of the paint flakes passed through a 30 mesh sieve. The flakes of paint after their manufacture until they are introduced into the carrier mass each protected against light, heat or exposure to air at a temperature of 10 to 28 ° C.

Table 1

Example 7

Manufacture of chewy candy with flakes of paint

A mixture on 68.4 g sucrose, 94.6 g glucose syrup (DE 42), 3.4 g condensed milk, 1.0 g maltodextrin and 22.3 g of water are up to 121 ° C cooked. Immediately afterwards, 5.0 g hardened vegetable fat, 2.5 g citric acid and 0.2 g of sodium stearate were added and stirred in completely. The dye addition and the flakes are added at approx. 80–90 ° C. The flakes are added dosed approx. 5.0 g / kg. The colored one The mass is poured onto a metal sheet and turned with a spatula. Once the mass is lukewarm, it is pulled and turned to Incorporate air.

Example 8

Making a decoration or a cover with color flakes based on a sugar / fat mass

The fat base consisting of sugar, tempered Vegetable fat and lecithin are melted under heating (approx. 50 ° C). The Color flakes are added to the liquid fat base with a dosage from 4 - 12 g / kg. If the paint flakes are completely distributed, the fat mass becomes appropriately poured into molds or used for coating and cooled.

The hard caramel produced is shown schematically in the drawing. The transparent carrier mass 1 contains the several flakes of paint 2 that are clearly outlined and do not run or have bled.

The flakes of paint are thin, film-like Tile based on dried gum arabic as the main component, the coloring additions added were.

The colored, film-like plates are from irregular, sharp-edged shape, the platelets are translucent colored, the layer thickness is under 1 mm, the length / width lies between 1 - 6 mm.

The color flakes can be a single flake Be color or different colored Include flakes. The latter embodiment is particularly suitable for applications, in which a high degree of speckling is desired.

Claims (10)

Food preparation, comprising a crystal-clear or shimmering carrier mass and a powder or flake material made of natural or synthetic food colors , characterized in that the powder or flake material made of natural or synthetic food colors is incorporated into a low-water carrier mass. Food preparation according to claim 1, characterized characterized in that the powder or flake material from natural or synthetic food colors contains a carrier which is made up of several individual components. Food preparation according to claim 1 or 2, characterized in that the carrier gum mi arabic contains as the main component. Food preparation according to one of claims 1 to 3, characterized in that the powder or flake material from natural or synthetic food colors also flavorings, food flavors, Plant extracts, food supplements or combinations of these. Food preparation according to one of claims 1 to 4, characterized in that the food colors for example are selected from E 102, E 110, E 129, E 133 and mixtures thereof. Food preparation according to one of claims 1 to 5, characterized in that the food flavors for example are selected from peppermint aroma and fruit aroma. Food preparation according to one of claims 1 to 6, characterized in that the flakes are water-dispersible, however not spontaneously water soluble Are flakes. Food preparation according to one of claims 1 to 7, characterized in that the carrier mass is a low-water material is. Food preparation according to one of claims 1 to 8, characterized in that the carrier mass is preferably a has less than 6% water content. Food preparation according to one of claims 1 to 9, characterized in that the carrier mass from a crystal clear or shimmering material.