BERBER OMER FARUK (TR)
| WO2002094034A2 | 2002-11-28 | |||
| WO2005077195A1 | 2005-08-25 | |||
| WO2006039821A1 | 2006-04-20 | |||
| WO1996022701A1 | 1996-08-01 | |||
| WO2000069275A1 | 2000-11-23 |
| US20020187227A1 | 2002-12-12 | |||
| EP1425969A1 | 2004-06-09 | |||
| NL7503914A | 1975-10-29 | |||
| US4307124A | 1981-12-22 | |||
| FR2796248A1 | 2001-01-19 | |||
| US5976586A | 1999-11-02 | |||
| US5385747A | 1995-01-31 | |||
| US3962482A | 1976-06-08 | |||
| US5225222A | 1993-07-06 |
CLAIMS
1. A decorative cold pastry gel containing water and at least one sweetening agent and used in pastries, cakes, fruit salads, desserts as decoration, dressing and taste enhancer in food sector, characterized in that it comprises at least one acidity regulatory agent and at least one thickening enhancer agent.
2. A decorative cold pastry gel according to claim 1 characterized in that it comprises as the acidity regulatory agent an individual or a combination selected from the group consisting of citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, calcium citrate, potassium citrate, sodium citrate, trisodium citrate, calcium lactate, potassium lactate, sodium lactate, sodium potassium tartarate, potassium bi-tartarate, potassium carbonate, sodium carbonate, sodium bicarbonate.
3. A decorative cold pastry gel according to claim 1 characterized in that it comprises sodium alginate and/or carragenane as thickening enhancer agent.
4. A decorative cold pastry gel according to claim 1 characterized in that it further comprises at least one protective agent.
5. A decorative cold pastry gel according to claim 4 characterized in that it comprises potassium sorbate and/or sodium benzoate as protective agent. 6. A decorative cold pastry gel according to claim 1 characterized in that it further comprises at least one aroma.
7. A decorative cold pastry gel according to claim 6 characterized in that it comprises as aroma an individual or a combination selected from the group consisting of orange, lemon, mandarin, grapefruit, raspberry, strawberry, kiwi, mango, melon, pineapple, black berry, apricot, peach, grape, cherry, sour cherry, pomegranate, cranberry, quince, pear, walnut, apple, plum, redcurrant, rose, blueberry, chestnut, coconut, chocolate, vanilla, cream, almond, pistachio, coffee, cacao, caramel, carnation, milk, milk caramel and sahlep aromas. 8. A decorative cold pastry gel according to claim 1 characterized in that it comprises at least one coloring agent.
9. A decorative cold pastry gel according to claim 8 characterized in that it comprises as coloring agent an individual or a combination selected from the group consisting of riboflavin, chlorophyll, caramel, vegetable carbon, carotenes, paprika extract, betanine, antocianine, calcium carbonate, titanium dioxide, Ferro oxide and hydroxide, curcumine, tartrazine, cynolyne yellow, sunset yellow, carmine, carmoisine, ponso 4 R, Allura Red AC, Patent Blue, indigotine, Brilliant Blue, Green S, Black PN, Brow HT, lyopene and luteine.
10. A decorative cold pastry gel according to claim 1 characterized in that it comprises water in rate of 18% to 25% in weight, protective agent in rate of
0,05% to 0,1% in weight, acidity regulatory agent in rate of 0,3% to 0,7% in weight, thickening enhancer agent in rate of 0,4 % to 3% in weight, sweetening agent in rate of 55% to 80% in weight, aroma in rate of 0,5% to 1 ,0% in weight and coloring agent in rate of 0,015% to 0,05% in weight.
11. A method to produce decorative cold pastry gel used in pastries, cakes, fruit salads, desserts as decoration, dressing and taste enhancer in food sector characterized in that it comprises the steps of; - heating the water up to a temperature between 8O 0 C and 9O 0 C,
- adding at least one acidity regulatory agent and mixing for 2 minutes to 2,5 minutes,
- adding at least one thickening enhancer agent in the mixture and mixing it for 3 to 5 minutes, - adding at least one sweetening agent in the mixture and mixing for 15 minutes,
- heating the mixture up to 85 0 C to 92 0 C,
- filling the cold pastry gel at temperature range from 88 0 C to 89 0 C.
12.A method to produce decorative cold pastry gel according to claim 11 characterized in that it comprises as the acidity regulatory agent an individual or a combination selected from the group consisting of citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, calcium citrate, potassium citrate, sodium citrate, trisodium citrate, calcium lactate, potassium lactate, sodium lactate, sodium potassium tartarate, potassium bi-tartarate, potassium carbonate, sodium carbonate, sodium bicarbonate.
13.A method to produce decorative cold pastry gel according to claim 11 characterized in that it comprises sodium alginate and/or carragenane as thickening enhancer agent.
14.A method to produce decorative cold pastry gel according to claim 11 characterized in that a least one protective agent is added into the hot water and mixed for 2 to 2,5 minutes.
15. A method to produce decorative cold pastry gel according to claim 14 characterized in that potassium sorbate and/or sodium benzoate is added as protective agent.
16.A method to produce decorative cold pastry gel according to claim 11 characterized in that after adding acidity regulatory agent into the mixture, at least one coloring agent is added and mixed for 1 to 2 minutes. 17. A method to produce decorative cold pastry gel according to claim 16 characterized in that an individual or a combination selected from the group consisting of riboflavin, chlorophyll, caramel, vegetable carbon, carotenes, paprika extract, betanine, antocianine, calcium carbonate, titanium dioxide, Ferro oxide and hydroxide, curcumine, tartrazine, cynolyne yellow, sunset yellow, carmine, carmoisine, ponso 4 R, Allura Red AC, Patent Blue, indigotine, Brilliant Blue, Green S, Black PN, Brow HT, lyopene and luteine is added as coloring agent.
18. A method to produce decorative cold pastry gel according to claim 11 characterized in that before filling into the mixture, at least one aroma is added and mixed for 5 minutes.
19. A method to produce decorative cold pastry gel according to claim 18 characterized in that an individual or a combination selected from the group consisting of orange, lemon, mandarin, grapefruit, raspberry, strawberry, kiwi, mango, melon, pineapple, black berry, apricot, peach, grape, cherry, sour cherry, pomegranate, cranberry, quince, pear, walnut, apple, plum, redcurrant, rose, blueberry, chestnut, coconut, chocolate, vanilla, cream, almond, pistachio, coffee, cacao, caramel, carnation, milk, milk caramel and sahlep aromas is added as aroma.
20. A method to produce decorative cold pastry gel according to claim 11 characterized in that it comprises water in rate of 18% to 25% in weight, protective agent in rate of 0,05% to 0,1 % in weight, acidity regulatory agent in rate of 0,3% to 0,7% in weight, thickening enhancer agent in rate of 0,4 % to
3% in weight, sweetening agent in rate of 55% to 80% in weight, aroma in rate of 0,5% to 1 ,0% in weight and coloring agent in rate of 0,015% to 0,05% in weight |
HERBAL, READY TO USE DECORATIVE COLD PASTRY GEL
Technical Field
The invention relates to herbal, ready to use decorative cold pastry gel used in pastries, cakes, fruit salads, desserts in the food sector as decoration, covering and taste enhancer, and method for production thereof.
Prior art
In food sector, pastry gels are used in particularly pastries, cakes, fruit salads and desserts as decorator, dressing and taste enhancer. The said gels consist of a mixture of sugar, gelatin and some acids such as citric acid. According to the information obtained from the firms having control over gelatin production, 70% of the gelatin is composed of pig skin and bones and 30% animal skins and bones such as cattle.
Regarding example for pastry gels containing gelatin, patent application numbered JP6292521 relates to gel pastry production method with development feature of durability without damaging the structure. The gelatin used in scope o the invention as raw material is subjected to trans-glutamines processing. In addition, agents such as pectin, starch, gum are added as second gelatinized agent.
The patent application numbered CN 1663430 relates to fruit gel and preparation method thereof. The said gel is composed of dried gelidium amansii, potable water, smell preventing agent durable against oxidization and lemon acid. The invention consists of the steps of preparation of the mixture, cleaning, discoloring, boiling, odor removing, filtering, sterilizing, filling into boxes.
Since the gelatin used in pastry gels in the related art is seriously risky for human health, it has been partially prohibited in the world. It flows over the serviced product during service easily in terms of structure and particularly causes pouring of fruit and shape deformation. In addition, it fails to prevent contact of fruit such as
apple, banana, pear blackening easily with the air and causes a bad appearance. In addition, as it has a yellowish mat appearance on the fruit, it decreases the attractive features of pastries and desserts. Because of being an animal material, it does not provide harmony in respect to taste of fruit.
In conclusion, the need for methods for cake gels eliminating the disadvantages of the related art and methods for production thereof as well as inadequate solutions required development in the related art.
Object of the Invention
From this status of the related art, the object of the invention is to develop vegetable, ready to use decorative cold pastry gel used in pastries, cakes, fruit salads, desserts as decoration, dressing and taste enhancing agent in food industry and a method for production thereof.
Another object of the invention is to provide production of a pastry gel consumable by everybody safely without discrimination of elder, children, and pregnant women in terms of health.
A further object of the invention is to produce a pastry gel not causing appearance problems in pastries, cakes, fruit salads and desserts where applied during service because of intensive thickening.
Another object of the invention is to produce a pastry gel enhancing attractiveness of the products where applied by means of providing a transparent, shining and colorless appearance because of its vegetable ingredients, and enabling more attractiveness in the show window.
Another object of the invention is to provide production of a pastry gel preventing blackening and deformation of fruit products by means of interrupting the contact of them with air for long time.
In order to achieve the said purposes, a ready to use decorative pastry gel consisting of water, at least one sweetening agent, at least one acidity regulatory agent and at least one thickening enhancer agent has been developed.
In order to achieve the said purposes, cold pastry gel consists of a member selected from the group consisting of citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, calcium citrate, potassium citrate, sodium citrate, trisodium citrate, calcium lactate, potassium lactate, sodium lactate, sodium potassium tartarate, potassium bi-tartarate, potassium carbonate, sodium carbonate, sodium bicarbonate or an acidity regulatory agent in combination thereof.
In a preferred embodiment of the invention, the cold pastry gel consists of sodium alginate and/or careenage as thickening enhancer agent.
In a preferred embodiment of the invention, the said cold pastry gel consists of at least one protective agent.
In a preferred application of the invention, the said cold pastry gel consists of potassium sorbate and/or sodium benzoate as protective agent.
In a preferred application of the invention, the said cold pastry gel consists of at least one aroma and at least one coloring agent.
In a preferred application of the invention, the said pastry gel consists of a member selected from the group consisting of orange, lemon, mandarin, grapefruit, raspberry, strawberry, kiwi, mango, melon, pineapple, black berry, apricot, peach, grape, cherry, sour cherry, pomegranate, cranberry, quince, pear, walnut, apple, plum, redcurrant, rose, blueberry, chestnut, coconut, chocolate, vanilla, cream, almond, pistachio, coffee, cacao, caramel, carnation, milk, milk caramel and sahlep aromas or an aroma in combination thereof.
In a preferred application of the invention, the said cold pastry gel consists of a member selected from the group consisting of riboflavin, chlorophyll, caramel,
vegetable carbon, carotenes, paprika extract, betanin, antocianine, calcium carbonate, titanium dioxide, Ferro oxide and hydroxide, curcumine, tartrazine, cynolyne yellow, sunset yellow, carmine, carmoisine, ponso 4 R, Allura Red AC, Patent Blue, indigotine, Brilliant Blue, Green S, Black PN, Brow HT, lyopene and luteine or a coloring agent in combination thereof.
In a preferred application of the invention, the said cold pastry gel consists of water in rate of 18% to 25% in weight, protective agent in rate of 0,05% to 0,1 % in weight, acidity regulatory agent in rate of 0,3% to 0,7% in weight, thickening enhancer agent in rate of 0,4 % to 3% in weight, sweetening agent in rate of 55% to 80% in weight, aroma in rate of 0,5% to 1 ,0% in weight and coloring agent in rate of 0,015% to 0,05% in weight.
In order to achieve the said objects, the decorative cold pastry gel production method consists of process steps of;
- heating the water up to a temperature between 8O 0 C and 9O 0 C
- adding at least one acidity regulatory agent and mixing for 2 minutes to 2,5 minutes
- adding at least one thickening enhancer agent in the mixture and mixing it for 3 to 5 minutes
- adding at least one sweetening agent in the mixture and mixing for 15 minutes
- heating the mixture up to 85 0 C to 92 0 C 1
- Filling the cold pastry gel at temperature range from 88 0 C to 89 0 C.
In a preferred application of the invention, a least one protective agent is added into the hot water and mixed for 2 to 2,5 minutes.
In a preferred application of the invention, after adding acidity regulatory agent into the mixture, at least one coloring agent is added and mixed for 1 to 2 minutes.
In a preferred application of the invention, before filling into the mixture, at least one aroma is added and mixed for 5 minutes.
Detailed Description of the Invention
The invention relates to herbal, ready to use decorative cold pastry gel used in pastries, cakes, fruit salads, desserts in the food sector as decoration, covering and taste enhancer, and method for production thereof.
The said cold pastry gel consists of water, protective agent, acidity regulatory agent, thickening enhancer agent, sweetening agent, aroma and coloring agent. Table 1 below shows the contents of ready to use decorative cold pastry gel in weight rates.
Table.1. Ingredients of Herbal, Ready to Use Decorative Cold Pastry Gel in weight rates Ingredient Weight rate (%)
Water 18-25
Protective agent 0,05-0,1
Acidity regulatory agent 0,3-0,7
Thickening enhancer agent 0,4-3
Sweetening agent 55-80
Aroma 0,5-1 ,0
Coloring agent 0,015-0,05
Under the scope of the invention, potassium sodium and/or sodium benzoate is used as protective agent and glucose syrup is used as sodium alginate and/or carragenane as sweetening agent.
Since the sodium alginate and carragenane used as thickening enhancer agent is obtained from algae, it has several advantages in terms of health. In addition, they provide shining and fresh appearance in the product package where they are used as they do not cause air bubble, drying and cracking due to their structures.
As acidity regulatory agent, a member selected from the group consisting of citric acid, fumric acid, lactic acid, malic acid, tartaric acid, calcium citrate, potassium citrate, sodium citrate, trisodium citrate, calcium lactate, potassium lactate, sodium lactate, sodium potassium tartarade, potassium bi-tartarate, potassium carbonate, sodium carbonate, sodium bicarbonate or an acidity regulatory agent in a combination thereof is used.
As aroma, a member selected from the group consisting of orange, lemon, mandarin, grapefruit, raspberry, strawberry, kiwi, mango, melon, pineapple, black berry, apricot, peach, grape, cherry, sour cherry, pomegranate, cranberry, quince, pear, walnut, apple, plum, redcurrant, rose, blueberry, chestnut, coconut, chocolate, vanilla, cream, almond, pistachio, coffee, cacao, caramel, carnation, milk, milk caramel and sahlep aromas or an aroma in combination thereof is used. As coloring agent, a member selected from the group consisting of riboflavin, chlorophyll, caramel, vegetable carbon, carotenes, paprika extract, betanine, antocianine, calcium carbonate, titanium dioxide, Ferro oxide and hydroxide, curcumine, tartrazine, cynolyne yellow, sunset yellow, carmine, carmoisine, ponso 4 R, Allura Red AC, Patent Blue, indigotine, Brilliant Blue, Green S, Black PN, Brow HT, lyopene and luteine or a coloring agent in combination thereof is used.
While preparing the cold pastry gel of the invention, firstly, the water is heated to a temperature from 8O 0 C to 9O 0 C. Then potassium sorbate and/or sodium benzoate is added into the hot water as protective agent respectively ad mixed for 2 minutes to 2,5 minutes. Then, as acidity regulatory agent, citric acid and trisoium citrate is added and mixed for 2 to 2,5 minutes. Coloring agent is added into the mixture and mixed for 1 to 2 minutes. Lifter adding coloring agent, the carragenane and sodium alginate are added respectively as thickening enhancer agent and mixed for 3 to 5 minutes. Sweetening glucose syrup is added to the obtained mixture and is mixed for 15 minutes, and the mixture is heated up to 85 0 C to 92 0 C. Finally, aroma is added and mixed for 5 minutes and filled at a temperature ranging from 88 0 C to 89 0 C.
The scope of protection of the invention has been specified in the claims and it cannot be limited to the representative applications provided above only for demonstrative purposes. It is obvious that any person skilled in the related art can suggest the invention by use of the similar applications and/or can apply this application to other similar fields in the related art. Therefore, it is obvious that such applications will be lack of invention criteria.