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WO2002041701A1 - Procede de preparation d'une composition a macher et produit a macher - Google Patents

Procede de preparation d'une composition a macher et produit a macher Download PDF

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Publication number
WO2002041701A1
WO2002041701A1 PCT/NL2001/000856 NL0100856W WO0241701A1 WO 2002041701 A1 WO2002041701 A1 WO 2002041701A1 NL 0100856 W NL0100856 W NL 0100856W WO 0241701 A1 WO0241701 A1 WO 0241701A1
Authority
WO
WIPO (PCT)
Prior art keywords
gluten
sugar
chewable
mixture
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/NL2001/000856
Other languages
English (en)
Inventor
Gert Hendrik Vegter
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Van Melle Nederland BV
Original Assignee
Van Melle Nederland BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Van Melle Nederland BV filed Critical Van Melle Nederland BV
Priority to AU2002222800A priority Critical patent/AU2002222800A1/en
Publication of WO2002041701A1 publication Critical patent/WO2002041701A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat

Definitions

  • the invention relates to a method for the preparation of a chewable composition in which a mixture that contains at least gluten, water and sugar(s) or sugar substitute(s) is kneaded.
  • chewing gum based on gluten has outstanding properties compared with chewing gum in which another basis, for example polyvinyl acetate and chicle rubber, is used.
  • such a use of gluten is beneficial because it is an edible natural product and because it relates to a protein that is not dangerous for the human body. Gluten is thus not dangerous for the human body if it is swallowed accidentally and, rather, is used as a food.
  • a chewable composition with desired properties can be prepared by kneading a mixture that contains at least gluten, sugar(s) or sugar substitute(s) and water until the gluten molecules (protein molecules wound into one another) have undergone such a degree of "unravelling" that a chewable product with the desired properties is obtained.
  • the invention in WO 94/17673 is based on the combination of gluten with a
  • texturizing agent which serves to modify the elastic lattice structure of the gluten without destroying the matrix and to assist in a uniform hydration of the gluten.
  • Whey and rice protein are used as such "texturizing agents”. This literature citation makes no mention of an unravelling of the gluten modules in the sense of the present invention.
  • European Patent Application EP-A 1 066 759 which was published after the priority date of the present application, describes a method in which chewing gum-like products are prepared by mixing wheat gluten with a non-aqueous medium that contains less than 20 % water, kneading the mixture thus obtained at a temperature of between 50 and 90 °C until at least 75 % of the maximum torsion has been achieved and then by bringing the gluten into the desired form.
  • the formulations described in this European application either contain no added sugars or sugar substitutes or contain more sugars than gluten.
  • the aim of the invention is to obtain edible, nutritious and readily digestible chewing gum products with a finite chewing time that can be personally determined, which have a good taste and sweetness and which have good organoleptic properties.
  • the starting material for the method according to the invention is a mixture that contains gluten, sugar(s) or sugar substitute(s) and water, wherein the mass ratio of the gluten to the sugar(s) or sugar substitute(s) is at least 1:1 and wherein, in particular, the following kneading conditions are employed: a) temperature: 50 - 80 °C; b) shear or kneading energy: 50 - 800 kJ, preferably 100 - 600 kJ, for example 300 kJ, per kg mixture.
  • the kneading time used is 5 - 50 minutes, more particularly 10 - 30 minutes.
  • a mixture is preferably used that contains at least:
  • the conventional sugars or sugar substitutes are used on the one hand as sweetener and on the other hand as structuring agent.
  • the amount of sugar will in general be somewhat lower than the amount of gluten in the mixture from which the chewable composition according to the invention is prepared.
  • the gluten sugar mass ratio will be in the range from 1 : 1 to approximately 3 :2.
  • Gluten of a wide variety of types can be used in the method according to the invention, but wheat gluten, in particular non-modified vital wheat gluten is preferred.
  • the sugar used is preferably a fractose-containing glucose syrup, but a wide variety of conventional sugars or sugar mixtures or sugar substitutes are possible.
  • the constituents and additives customary in the state of the art for chewable compositions for example rice starch, hardened coconut fat, gum arabic and the like, can be incorporated in the mixture according to the invention.
  • a basic formulation for a mixture from which a good chewable composition can be prepared according to the invention is as follows: 40 - 50 % (m/m) dried wheat gluten; 30 - 40 % (m/m) fructose-containing glucose syrup; 3 - 5 % (m/m) rice starch; 3 - 5 % (m/m) hardened coconut fat; 5 - 10 % (m/m) spray-dried gum arabic; 10 - 18 % (m/m) water.
  • fructose-containing glucose syrup it is possible to use a sugar substitute, for example xylitol in an amount of, for example, 20 - 30 %.
  • the amount of gum arabic can then be somewhat higher, for example 5 - 15 % (m/m), whilst the amount of water can also be higher, for example 15 - 25 % (m/m).
  • Kneading of the starting mixture according to the invention takes place in conventional kneading machines, for example a single screw kneading machine operating continuously.
  • the kneading machine is heated to the desired temperature of between 50 and 80 °C.
  • the shear force or kneading energy is adjusted by means of kneading speed and capacity. Feeding can be batchwise, but is preferably continuous.
  • Test 2 Test 3
  • Test 4 Test 5 % (m/m) % (m/m) % (m m) % (m/m) % (m/m) % (m/m)
  • Test 10 % (m/m) % (m/m) % (m m) % (m m) % (m m) % (m/m)
  • the water content is a calculated value, depending on the raw materials used.
  • Structure and hardness are determined by a rheology instrument (UDS and a Texture Analyser); Chewing time is determined by an indicative panel;
  • Shelf life is determined by storing in controlled-climate cabinets and testing for microbiological and oxidative properties.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un procédé destiné à la préparation d'une composition à mâcher. Ce procédé consiste à pétrir un mélange contenant au moins du gluten, un ou plusieurs sucres ou substituts du sucre et de l'eau, jusqu'à ce que les molécules de gluten aient subi un certain degré d'effilochage, pour obtenir un produit à mâcher possédant les propriétés désirées. Le rapport de masse entre le gluten et le ou les sucres ou substituts du sucre est d'au moins 1:1. Plus particulièrement, ce procédé utilise les conditions de pétrissage suivantes : a) température : 50-80 °C ; b) énergie de pétrissage : 50-800 kJ par kg de mélange. L'invention concerne également un produit à mâcher obtenu à partir de ladite composition à mâcher préparée selon ce procédé.
PCT/NL2001/000856 2000-11-27 2001-11-23 Procede de preparation d'une composition a macher et produit a macher Ceased WO2002041701A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002222800A AU2002222800A1 (en) 2000-11-27 2001-11-23 Method for the preparation of a chewable composition and chewable product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1016715A NL1016715C2 (nl) 2000-11-27 2000-11-27 Werkwijze voor het bereiden van een kauwbare massa en kauwbaar product.
NL1016715 2000-11-27

Publications (1)

Publication Number Publication Date
WO2002041701A1 true WO2002041701A1 (fr) 2002-05-30

Family

ID=19772469

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL2001/000856 Ceased WO2002041701A1 (fr) 2000-11-27 2001-11-23 Procede de preparation d'une composition a macher et produit a macher

Country Status (3)

Country Link
AU (1) AU2002222800A1 (fr)
NL (1) NL1016715C2 (fr)
WO (1) WO2002041701A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1743529A1 (fr) * 2005-07-14 2007-01-17 Nestec, Ltd. Procédé de préparation de compositions de gluten de blé plastifié
WO2011000953A1 (fr) 2009-07-02 2011-01-06 University College Cork, National University Of Ireland, Cork Procédé pour produire une base de gomme
DE102017125704A1 (de) * 2017-11-03 2019-05-09 Heinz Werner Pfaff Kaugummimasse sowie deren Verwendung

Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3651768A (en) * 1969-04-08 1972-03-28 Falling Number Ab Method for separating wet gluten or glutenin from flour
FR2156530A1 (en) * 1971-10-22 1973-06-01 Ezaki Glico Co Chewing gum - contg as gum base gluten denatured to give high plasticity
US3904769A (en) * 1973-07-05 1975-09-09 Griffith Laboratories Structured products having controlled gas-generated cells therein and methods of making them
US4311397A (en) * 1978-02-15 1982-01-19 Baker Perkins Holdings Limited Processor for dough working
US4362760A (en) * 1978-05-09 1982-12-07 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fibrous food material and process for preparing the same
EP0282038A1 (fr) * 1987-03-12 1988-09-14 Nisshin Flour Milling Co., Ltd. Produit modifié de gluten et composition d'amélioration du pain
EP0307152A2 (fr) * 1987-09-09 1989-03-15 The Procter & Gamble Company Produits de boulangerie préparés à l'aide de sucroglycérides
US5482722A (en) * 1994-09-26 1996-01-09 Opta Food Ingredients, Inc. Confections comprising a proteinaceous chewable base
WO1996036242A1 (fr) * 1995-05-19 1996-11-21 United Biscuits (Uk) Limited Ameliorations relatives a des produits textures a base de proteines du gluten de ble
US5652010A (en) * 1984-12-14 1997-07-29 Nabisco, Inc. Production of masa corn-based products
US5804246A (en) * 1993-06-16 1998-09-08 Haldane Foods Ltd. Process for the production of cooked minced meat-like product
US5858423A (en) * 1994-06-03 1999-01-12 Asama Chemical Co., Ltd. Chewing gum composition containing gliadin and transglutaminase
US5882702A (en) * 1996-10-07 1999-03-16 Warner-Lambert Company Process for the formation of plasticized proteinaceous materials and compositions containing the same
FR2770375A1 (fr) * 1997-11-03 1999-05-07 Perlarom France Support solide d'additifs alimentaires a base de proteines non-solubles, son procede de preparation, et ses utilisations
US6001412A (en) * 1994-10-05 1999-12-14 Inventine Cooked Foods Corp. Method of making vital wheat gluten into layered fibers, apparatus therefor, and novel resulting textured and protein-denatured fiber products
WO2000008944A2 (fr) * 1998-08-11 2000-02-24 Warner-Lambert Company Gomme a macher non adhesive constituee de matieres proteiniques plastifiees et compositions contenant lesdites matieres

Patent Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3651768A (en) * 1969-04-08 1972-03-28 Falling Number Ab Method for separating wet gluten or glutenin from flour
FR2156530A1 (en) * 1971-10-22 1973-06-01 Ezaki Glico Co Chewing gum - contg as gum base gluten denatured to give high plasticity
US3904769A (en) * 1973-07-05 1975-09-09 Griffith Laboratories Structured products having controlled gas-generated cells therein and methods of making them
US4311397A (en) * 1978-02-15 1982-01-19 Baker Perkins Holdings Limited Processor for dough working
US4362760A (en) * 1978-05-09 1982-12-07 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fibrous food material and process for preparing the same
US5652010A (en) * 1984-12-14 1997-07-29 Nabisco, Inc. Production of masa corn-based products
EP0282038A1 (fr) * 1987-03-12 1988-09-14 Nisshin Flour Milling Co., Ltd. Produit modifié de gluten et composition d'amélioration du pain
EP0307152A2 (fr) * 1987-09-09 1989-03-15 The Procter & Gamble Company Produits de boulangerie préparés à l'aide de sucroglycérides
US5804246A (en) * 1993-06-16 1998-09-08 Haldane Foods Ltd. Process for the production of cooked minced meat-like product
US5858423A (en) * 1994-06-03 1999-01-12 Asama Chemical Co., Ltd. Chewing gum composition containing gliadin and transglutaminase
US5482722A (en) * 1994-09-26 1996-01-09 Opta Food Ingredients, Inc. Confections comprising a proteinaceous chewable base
US6001412A (en) * 1994-10-05 1999-12-14 Inventine Cooked Foods Corp. Method of making vital wheat gluten into layered fibers, apparatus therefor, and novel resulting textured and protein-denatured fiber products
WO1996036242A1 (fr) * 1995-05-19 1996-11-21 United Biscuits (Uk) Limited Ameliorations relatives a des produits textures a base de proteines du gluten de ble
US5882702A (en) * 1996-10-07 1999-03-16 Warner-Lambert Company Process for the formation of plasticized proteinaceous materials and compositions containing the same
FR2770375A1 (fr) * 1997-11-03 1999-05-07 Perlarom France Support solide d'additifs alimentaires a base de proteines non-solubles, son procede de preparation, et ses utilisations
WO2000008944A2 (fr) * 1998-08-11 2000-02-24 Warner-Lambert Company Gomme a macher non adhesive constituee de matieres proteiniques plastifiees et compositions contenant lesdites matieres

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1743529A1 (fr) * 2005-07-14 2007-01-17 Nestec, Ltd. Procédé de préparation de compositions de gluten de blé plastifié
WO2007006431A1 (fr) * 2005-07-14 2007-01-18 Nestec S.A. Procede pour preparer des compositions a base de gluten de ble plastifie destinees a l'alimentation pour animaux et au traitement des animaux
EP1782696A1 (fr) * 2005-07-14 2007-05-09 Nestec, Ltd. Procédé de fabrication d'applications alimentaires pour l'Homme ou d'intermédiaires pour applications autres qu'alimentaires et application alimentaire pour l'Homme ou intermédiaire pour application autre qu'alimentaire
JP2009501010A (ja) * 2005-07-14 2009-01-15 ネステク ソシエテ アノニム ペットフード及びペットトリート用途の可塑化小麦グルテン組成物の調製方法
WO2011000953A1 (fr) 2009-07-02 2011-01-06 University College Cork, National University Of Ireland, Cork Procédé pour produire une base de gomme
DE102017125704A1 (de) * 2017-11-03 2019-05-09 Heinz Werner Pfaff Kaugummimasse sowie deren Verwendung

Also Published As

Publication number Publication date
AU2002222800A1 (en) 2002-06-03
NL1016715C2 (nl) 2002-05-29

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