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WO2007014484A1 - Jouet comestible - Google Patents

Jouet comestible Download PDF

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Publication number
WO2007014484A1
WO2007014484A1 PCT/CH2006/000409 CH2006000409W WO2007014484A1 WO 2007014484 A1 WO2007014484 A1 WO 2007014484A1 CH 2006000409 W CH2006000409 W CH 2006000409W WO 2007014484 A1 WO2007014484 A1 WO 2007014484A1
Authority
WO
WIPO (PCT)
Prior art keywords
polysaccharide
nutrition
use according
range
field
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/CH2006/000409
Other languages
German (de)
English (en)
Inventor
Rolf Müller
Federico Innerebner
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.)
Innogel AG
Original Assignee
Innogel AG
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 Innogel AG filed Critical Innogel AG
Publication of WO2007014484A1 publication Critical patent/WO2007014484A1/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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Definitions

  • the invention relates to an edible mass based on polysaccharides, which surprisingly reminds in its consistency of the well-known Slimy, which is made of synthetic elastomers and enjoys great popularity especially in children.
  • Slimy which is made of synthetic elastomers and enjoys great popularity especially in children.
  • the subject matter of this invention may be referred to as "edible slimy”.
  • the conventional Slimy based on synthetic elastomers has characteristic for him and usually perceived as contradictory properties that the bsw.
  • Slimy shaped into a ball when it is thrown against a wall behaves like a rubber ball, thus elastically rebounding and, on the other hand, when the mass is dropped, as a viscous liquid slowly dissolves.
  • the Slimy thus shows both elastic and viscous behavior. Depending on the situation one or the other aspect prevailing.
  • the invention relates to the provision of edible compositions based on polysaccharides, which have the desired properties.
  • the macromolecules used In order to produce such a viscoelastic behavior, the macromolecules used must be sufficiently large, because with decreasing degree of polymerization, the elastic behavior decreases and the viscous behavior decreases.
  • the condition for the average degree of polymerization is therefore> 10 1 000.
  • the large polysaccharides can only provide the desired behavior when at least partially dissolved and substantially in the amorphous state, ie, the appropriate polysaccharides are substantially non-gelling.
  • These are typically thickeners which have a typical viscous behavior with GVG "" 1 and G '"100 Pa. They are used for this purpose in concentrations of about ⁇ 2%, but in the present invention, however, in significantly higher proportions of 5 to 35% are used.
  • a course of GVG" in function of the shear rate means a variation of the viscoelastic Behavior, which makes playing with the crowd more interesting. GVG "can increase or decrease with the shear rate, in both cases an interesting behavior is obtained.
  • the absolute value of the elastic shear modulus G 'in Pa at a shear rate gamma point of 0.1 / s is in the range 100 - 10 1 000, preferably 300 - 8O00, more preferably 500 - 6'00O, most preferably 700 - 4 1 000.
  • the elastic shear modulus G ' also has a course as a function of the shear rate. At a shear rate of 100 / s then G 'is 1 1 000 - 40 1 000, preferably 2 1 000 - 30 1 000, more preferably 3'00O - 20 1 000, most preferably 4O00 - 15O00.
  • G ' is 1 1 000 - 40 1 000, preferably 2 1 000 - 30 1 000, more preferably 3'00O - 20 1 000, most preferably 4O00 - 15O00.
  • the polysaccharides used have an average degree of polymerization of at least 10'0OO.
  • the average degree of polymerization is> 3O 1 OOO, more preferably> 50 1 000, most preferably> 100O00.
  • GVG " ie the elastic behavior
  • GVG " increases.When the degree of polymerization is too low, the elastic fraction is marginal, resulting in a liquid-viscous behavior and the increase of G" with the shear rate is minimal.
  • the details of the degree of polymerization refer to the polysaccharide or the polysaccharide mixture, which are necessary and decisive for the characteristic viscoelastic behavior. In addition, more polysaccharides can be used with a lower degree of polymerization.
  • polysaccharide macromolecules In order for the polysaccharide macromolecules to have the desired behavior, they must be at least partially, preferably completely dissolved, and it is necessary that this dissolved state, with the macromolecules in the amorphous state of a disordered mass of macromolecules, be substantially maintained for weeks to months. The mentioned period guarantees the shelf life of the product. If partial crystallization occurred during this period, the mass would gel and its characteristic profile of properties to lose. Therefore, substantially non-gelling or corresponding varieties and modifications of polysaccharides are used, such as. non-retrograding starches, xanthan, gellan, gum arabic, galactomannans, tragacanth, karaya gum, curdlan, konjac mannan.
  • non-retrograding starches especially starches having an amylose content of ⁇ 23, preferably ⁇ 18, more preferably ⁇ 12, most preferably ⁇ 7.
  • starches are additionally stabilized by chemical modification, in particular by substitution.
  • the degree of substitution DS is then> 0.01, preferably> 0.05, more preferably> 0.08, most preferably> 0.12.
  • hydroxypropylated starches or acetylated starches which may additionally be present in crosslinked form, for example as distarch phosphate or distarch adipate.
  • starches which are typically used in soups and sauces as thickeners ⁇ 2% by weight. To the characteristic of this invention viscoelastic.
  • the polysaccharides are used in% by weight at levels of> 5, preferably> 7, more preferably> 9, most preferably> 1.
  • the maximum contents are ⁇ 35, preferably ⁇ 30, more preferably ⁇ 26, most preferably ⁇ 23.
  • polysaccharide is understood as meaning both individual types of polysaccharides mentioned and mixtures thereof. Particularly preferred are mixtures wherein the predominant component, among other candidate polysaccharides, or the exclusive component is a non-retrograding starch or a mixture of non-retrograding starches.
  • the polysaccharides can be used with their native grain structure, in which case this structure must be at least partially dissolved in the preparation of the Slimy, they can also be used in destructured state, in which case this task must be solved in advance.
  • starch it is at least partially, preferably fully gelatinized in the product, more preferably at least partially plasticized, most preferably fully plasticized. In this order, the expression of the characteristics typical of the Slimy increases. If the starch is partially or completely gelatinized, the texture is shorter and the surface light grainy, the mass a bit cloudy and in the mouth creates a slightly rough feeling.
  • polysaccharides of the elastic component of the shear modulus may in principle be any edible hydrophilic and low molecular weight substances, or hydrophilic substances which are liquid, such as. Water or glycerol, or together with hydrophilic liquids give a liquid such as bsw. Mono-di-, tri-and oligosaccharides, sugars and sugars, polyols, starch hydrolysates with DE 20-100 (glucose syrups), starch hydrolysates with DE in the range 3-20 (maltodextrins), and mixtures thereof.
  • Examples are glucose, galactose, fructose, sucrose, malose, trehalose, lactose, lactulose, raffinose, glycerol, erythritol, xylitol, sorbitol, mannitol, galactitol, tagatose, lactitol, maltitol, maltulose, isomalt, isomaltulose, polydextrose, hydrogenated starch hydrolysates.
  • the substances mentioned, as well as other components that are used in sweets such as BSW. Acids, flavors, colors, additives are preferably used in proportions used in conventional sweets, especially soft sweets, e.g.
  • the water content can also be at much higher levels than is customary in the field of sweets, especially if the product is sterilized in the package, so that no germ growth is possible.
  • water contents in wt.% ⁇ 60, preferably ⁇ 50, more preferably ⁇ 40 are possible.
  • the customary in sweets water contents of 5 to 20% are also possible.
  • appropriate polysaccharides are used.
  • the admixture of crystallization-inhibiting substances can also be helpful here. These are substances that increase the viscosity and thus limit the mobility of the macromolecules.
  • Glucose syrups are helpful in this respect, especially with deep DE, as well as maltodextrins, especially with DE in the range 10 to 20, oligosaccharide mixtures or hyperbranched acids with a degree of branching> 5% such as dextrins, bsw. Pyrodextrins, Yellow Dextrins, Nutriose, etc.
  • crystallization inhibiting substances may be particularly useful at high water contents and high Polysaccharidboc.
  • the production of the edible Slimys are primarily aggregates in question, which can generate heat and shear to allow a heating and mixing process, the production can be done continuously or in batch process.
  • Suitable are bsw. Extruders, single- as well as double-shaft, Buss, ring or planetary roller extruders, as well as Z-kneaders, Sulzer mixers, propeller mixers, internal mixers, continuous or batch mixers and cooking machines, such as bsw. used for the preparation of confectionery.
  • the use of heat is needed if the polysaccharide used must be digested and dissolved, in the case of the starch must be gelatinized and dissolved, so if the polysaccharide is used in this regard in the native state.
  • desired shapes can be selected from the wide range of packaging available, such as bsw. Tubes, squeeze-me sticks, pouches, syringes, pistols, etc.
  • Particularly attractive are transparent packaging, which increases the attractiveness of the product.
  • an unusual and surprising packaging form is advantageous.
  • the edible Slimy has only strength and water.
  • the formulation of the edible Slimys as a sweetener, using the typical sweet ingredients in the area, has already been mentioned.
  • a virtually unlimited range of fillers can be incorporated, bsw.
  • Nutritional supplements such as vitamins, minerals, plant extracts; energizing substances such as Maltod extrins, isotonic mixtures; Fruit extracts, concentrates, molasses; Purees of any origin, bsw. Tomato purée, fruit puree, vegetable puree, pureed meat, pureed pasta; Additives such as dyes, flavors, acids, food adjuvants, preservatives and the like.
  • 12.7g hydroxypropylated and cross-linked tapioca starch was mixed with 12g water, 3g glycerin, 21g glucose syrup (containing 20% water), 24g sugar solution (containing 30% water), 0.5g citric acid, 0.5g sodium citrate, and raspberry flavor and food dye at room temperature mixed with a spatula in a beaker and then heated in a microwave oven to 95 0 C. Thereafter, the mixture was mixed thoroughly by hand with the spatula. The resulting mixture showed Slimy-like texture, but the consistency was slightly grainy.
  • Example 1 but only 7g of the starch was used. The consistency was thinner than in Example 1.
  • the mass obtained and its viscoelastic behavior are shown in Figures 1 to 3.
  • picture 1 a sample of about 3g is held between two fingers, in picture 2 this sample is stretched rapidly by a multiple of the original length.
  • image 3 the sample released on one side under tension and then returned to its original position like a stretched rubber band.
  • the elastic behavior This is expressed as with a synthetic Slimy in a short period of use. If the sample is stretched slowly, then the elastic stretch becomes a plastic one, as in a synthetic Slimy Elongation is converted, the material flows viscous and there are only low restoring forces, so that the stretched sample remains in this state.
  • Example 2 but the mixture was mixed in a Brabender Kneader at 100 ⁇ m and 95 ° C for 5min.
  • the mixture obtained was very homogeneous, the surface smooth and shiny, the texture extremely long, it was observed no graininess due to the intensive mixing action of the kneader.
  • Example 2 but 7g of a pregelatinized hydroxypropylated and crosslinked tapioca starch was used and the kneader temperature was 25 ° C. The resulting mixture was comparable to the product of Example 3.
  • Example 2 but 7g of a hydroxypropylated potato starch was used and the kneader temperature was 75 ° C. The resulting mixture was comparable to the product of Example 3.
  • Example 4 but 7g of a pregelatinized acetylated crosslinked waxy potato starch was used. The resulting mixture was similar to Example 4 but of somewhat thicker consistency.
  • Example 3 but a Z-kneader at 100upm and 100 0 C was used and it was kneaded for 5 min. The obtained mixture was practically the same as in Example 3.
  • Example 8 A 40 kg batch (recipe see Table 1) was prepared in a steam-heated cooking machine with mixer. For this purpose, glycerine, glucose syrup sugar were first added and a water content of about 40% was set with water. This mixture was heated to about 110 0 C, after which the starch (hydroxypropylated and crosslinked tapioca starch) was added and mixed. Thus, the temperature dropped to just below 100 ° C, the starch was completely gelatinized. The mixing process set a homogeneous, long and clear texture and lowered the water content. The resulting mass was then evacuated to lower the air bubbles.
  • Table 1 A 40 kg batch (recipe see Table 1) was prepared in a steam-heated cooking machine with mixer. For this purpose, glycerine, glucose syrup sugar were first added and a water content of about 40% was set with water. This mixture was heated to about 110 0 C, after which the starch (hydroxypropylated and crosslinked tapioca starch) was added and mixed. Thus, the temperature dropped to just below 100
  • Example 9 Formulation see Table 1, procedure as in Example 8, but 1% citric acid was added before evacuation.
  • Example 10 Formulation see Table 1, procedure as in Example 8, but before the evacuation 1% citric acid and 1% sodium citrate were added.
  • Example 11 Formulation see Table 1, procedure as in Example 10.
  • Table 1 The data% by weight refers to the dry weight, the stated water contents refer to the final product.
  • Example 1 shows the quotient of the elastic component of the shear modulus G 'and the viscous component of the shear modulus G "as a function of the shear rate for Examples 8 to 11.
  • Example 8 characterizes an ideal behavior in the sense of FIG Invention example 11 has a somewhat firmer consistency and example! 10 is a much firmer consistency, while Example 9 is no longer an edible Slimy in the context of the invention.
  • citric acid was used without this BSW. buffered by sodium citrate, so that the acid has led to a massive degradation of starch macromolecules. Therefore, the necessary large macromolecules are no longer present to allow the desired behavior.
  • a similar curve is obtained without acid degradation if ⁇ 5% of large polysaccharides are used.
  • FIG. 2 shows the elastic components of the shear modulus for examples 8 to 11.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Selon l'invention, un mélange de polysaccharides viscoélastiques est utilisé en tant que jouet comestible. L'invention se caractérise en ce que le mélange de polysaccharides a une vitesse de cisaillement de 0,1/s à 100/s, un quotient G' /G'' de la partie élastique du module de poussée et de la partie visqueuse, supérieur à 1, G' valant 100-10000 Pa à 0,1/s. La présente invention concerne une masse comestible à base de polysaccharides dont la consistance rappelle étonnamment celle des pâtes gluantes (slimy) courantes, qui peut être produite à partir d'élastomères synthétiques, et qui est très appréciée des enfants. L'objet de l'invention peut ainsi être désigné comme "pâte gluante comestible".
PCT/CH2006/000409 2005-08-04 2006-08-04 Jouet comestible Ceased WO2007014484A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005037325.9 2005-08-04
DE102005037325A DE102005037325A1 (de) 2005-08-08 2005-08-08 Essbare Masse auf Basis von Stärke

Publications (1)

Publication Number Publication Date
WO2007014484A1 true WO2007014484A1 (fr) 2007-02-08

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Application Number Title Priority Date Filing Date
PCT/CH2006/000409 Ceased WO2007014484A1 (fr) 2005-08-04 2006-08-04 Jouet comestible

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DE (1) DE102005037325A1 (fr)
WO (1) WO2007014484A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9107432B2 (en) 2006-05-05 2015-08-18 Innogel Ag Low temperature mogul method
US20220330569A1 (en) * 2015-04-06 2022-10-20 Intercontinental Great Brands Llc System and method for extruding confectionery products

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4076547A (en) * 1976-06-10 1978-02-28 Polymerics, Inc. Polymeric molding composition
JPS5386095A (en) * 1976-12-23 1978-07-29 Ajinomoto Co Inc Preparation of polysaccharide composition
WO1993016132A1 (fr) * 1992-02-07 1993-08-19 Mattel, Inc. Materiau ludique a base d'alginate de sodium reticule
WO1993022938A1 (fr) * 1992-05-08 1993-11-25 Unilever Plc Produit alimentaire epaissi par de l'amidon, et processus de preparation
US5380539A (en) * 1993-10-12 1995-01-10 Spector; Donald Convertible jelly candy cup and stick assembly
US5506290A (en) * 1993-11-09 1996-04-09 Shapero; Wallace Plastic moldable composition
US5876995A (en) * 1996-02-06 1999-03-02 Bryan; Bruce Bioluminescent novelty items
US6051059A (en) * 1996-10-08 2000-04-18 Aisner; Leslie Liquid art medium for creating three-dimensional art
WO2004056192A1 (fr) * 2002-12-20 2004-07-08 Innogel Ag Confiserie elastique a base d'amidon
JP2006042727A (ja) * 2004-08-06 2006-02-16 Matsutani Chem Ind Ltd 澱粉類をゲル状化材とする新規食感を有する食品類

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4076547A (en) * 1976-06-10 1978-02-28 Polymerics, Inc. Polymeric molding composition
JPS5386095A (en) * 1976-12-23 1978-07-29 Ajinomoto Co Inc Preparation of polysaccharide composition
WO1993016132A1 (fr) * 1992-02-07 1993-08-19 Mattel, Inc. Materiau ludique a base d'alginate de sodium reticule
WO1993022938A1 (fr) * 1992-05-08 1993-11-25 Unilever Plc Produit alimentaire epaissi par de l'amidon, et processus de preparation
US5380539A (en) * 1993-10-12 1995-01-10 Spector; Donald Convertible jelly candy cup and stick assembly
US5506290A (en) * 1993-11-09 1996-04-09 Shapero; Wallace Plastic moldable composition
US5876995A (en) * 1996-02-06 1999-03-02 Bryan; Bruce Bioluminescent novelty items
US6051059A (en) * 1996-10-08 2000-04-18 Aisner; Leslie Liquid art medium for creating three-dimensional art
WO2004056192A1 (fr) * 2002-12-20 2004-07-08 Innogel Ag Confiserie elastique a base d'amidon
JP2006042727A (ja) * 2004-08-06 2006-02-16 Matsutani Chem Ind Ltd 澱粉類をゲル状化材とする新規食感を有する食品類

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9107432B2 (en) 2006-05-05 2015-08-18 Innogel Ag Low temperature mogul method
US20220330569A1 (en) * 2015-04-06 2022-10-20 Intercontinental Great Brands Llc System and method for extruding confectionery products

Also Published As

Publication number Publication date
DE102005037325A1 (de) 2007-02-15

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