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WO2015028829A1 - Paille remplie de produit comestible particulaire et procédé de fabrication dudit produit particulaire - Google Patents

Paille remplie de produit comestible particulaire et procédé de fabrication dudit produit particulaire Download PDF

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Publication number
WO2015028829A1
WO2015028829A1 PCT/HU2014/000075 HU2014000075W WO2015028829A1 WO 2015028829 A1 WO2015028829 A1 WO 2015028829A1 HU 2014000075 W HU2014000075 W HU 2014000075W WO 2015028829 A1 WO2015028829 A1 WO 2015028829A1
Authority
WO
WIPO (PCT)
Prior art keywords
particulate product
drinking straw
powder
edible
seed particles
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/HU2014/000075
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English (en)
Other versions
WO2015028829A8 (fr
Inventor
Mónika ECSERI
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of WO2015028829A1 publication Critical patent/WO2015028829A1/fr
Publication of WO2015028829A8 publication Critical patent/WO2015028829A8/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G21/00—Table-ware
    • A47G21/18—Drinking straws or the like
    • A47G21/183—Drinking straws or the like with means for changing the flavour of the liquid
    • 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
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A23P20/13—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering involving agitation of the foodstuff inside a rotating apparatus, e.g. a drum
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G21/00—Table-ware
    • A47G21/18—Drinking straws or the like
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61J—CONTAINERS SPECIALLY ADAPTED FOR MEDICAL OR PHARMACEUTICAL PURPOSES; DEVICES OR METHODS SPECIALLY ADAPTED FOR BRINGING PHARMACEUTICAL PRODUCTS INTO PARTICULAR PHYSICAL OR ADMINISTERING FORMS; DEVICES FOR ADMINISTERING FOOD OR MEDICINES ORALLY; BABY COMFORTERS; DEVICES FOR RECEIVING SPITTLE
    • A61J7/00—Devices for administering medicines orally, e.g. spoons; Pill counting devices; Arrangements for time indication or reminder for taking medicine
    • A61J7/0015—Devices specially adapted for taking medicines
    • A61J7/0038—Straws

Definitions

  • the invention relates to a drinking straw filled with edible particulate product for progressively adding active ingredients to liquid passing through the drinking straw.
  • the invention further relates to the manufacture of such particulate product.
  • Drinking straws are known for flavoring or changing the flavor of a liquid passing through the drinking straw.
  • Such drinking straws can impart different flavors (e.g. cocoa, fruit, etc.) to a neutral beverage for example milk.
  • Such drinking straws generally comprise an elongate tubular body wherein flavoring particles are retained by filters or sponges disposed at the two ends of the tubular body.
  • Patent application US 6,482,451 discloses flavoring granules, which are depicted as being small spherical objects.
  • Patent application US 8,334,003 teaches the use of generally spherical nonpareil pellets that are made up of concentric layers in order to control the dissolution characteristics of the pellets.
  • a common disadvantage of the spherical flavoring granules and pellets is that dissolution of the flavoring material or any other active ingredient takes place on the surface of the object, however a sphere has the smallest relative surface area as compared to any other geometric objects of the same volume.
  • a further disadvantage is that there is very little space between the spherical flavoring objects disposed in the drinking straw, resulting in a higher resistance to fluid flow, whereby a substantial pressure drop is experienced from one end of the straw to the other as the liquid travels up the straw.
  • a further disadvantage is that the tightly packed spherical objects can easily clog the filters at the ends of the straw. This problem increases as the diameter of the spheres decrease with the dissolution of granules or pellets.
  • a drinking straw comprising: - a tubular plastic wall having an elongate container section and opposite open ends;
  • particulate product disposed within the container section, said particulate product containing at least one type of active ingredient for progressively adding the active ingredient to a liquid drawn through the straw;
  • a majority of the particulate product comprises granule agglomerates each comprising at least two edible seed particle particles, surrounded by a coating containing the active ingredient, spaced from each other, and bonded by said coating.
  • the granule agglomerates have a non-spherical, irregular shape that does not exhibit the problems associated with the prior art flavoring objects.
  • granule agglomerates are easy to manufacture and do not increase the manufacturing costs as compared to spherical granules.
  • the invention further relates to a method for manufacturing such granule agglomerates to be filled inside a drinking straw, comprising the steps of:
  • Fig. 1a is a schematic perspective view of a preferred embodiment of a drinking straw according to the invention.
  • Fig. 1 b is a schematic sectional view of an exemplary granule agglomerate disposed in the drinking straw.
  • Fig. 1c is a schematic sectional view of an exemplary mono-seed particle granule disposed in the drinking straw.
  • Fig. 1d is a schematic perspective view of another preferred embodiment of a drinking straw according to the invention.
  • Fig. 1e is a schematic perspective view of yet another preferred embodiment of a drinking straw according to the invention.
  • Fig. 2 is a side view of a preferred embodiment of a nozzle according to the invention.
  • Fig. 3 is a front view of the nozzle according to Fig. 2.
  • Fig. 4 is a front view of a pressing tool according to the invention, which is illustrated in the open position surrounding the straw prior to deformation.
  • Fig. 5 is a front view of the pressing tool according to Fig. 4 illustrated in the closed position surrounding the straw and showing the cross section of a branched portion created by deformation of the straw.
  • Fig. 6 is a partial cutaway perspective view of a device comprising the nozzle according to Fig. 2 and the pressing tool according to Fig. 4, illustrating the deformation of a second portion of the straw once a first deformed portion has been created in accordance with Fig. 5 and the straw has been filled with a filler.
  • Fig. 7 is a front view of the device showing the nozzle inserted within the straw and the pressing tool arranged around the not yet filled straw.
  • Fig. 8 is a front view of the device showing the nozzle inserted within the straw and the pressing tool arranged around the not yet filled but already pressed straw.
  • Fig. 9 is a schematic perspective view of a further embodiment of a drinking straw according to the invention comprising an angle-adjustable bellows segment.
  • Fig. 10 is a schematic perspective view of another preferred embodiment of a drinking straw according to the invention.
  • Fig. 1a schematically illustrates a first preferred embodiment of a drinking straw 1 in accordance with the present invention.
  • the straw 1 comprises a first tubular end portion 1a, a second tubular end portion 1b, an elongate tubular container portion 1c, a first branched portion 2a connecting the first tubular end portion 1a with the container portion 1c and a second branched portion 2b connecting the second tubular end portion 1b with the container portion 1c.
  • the straw 1 and its portions 1a, 1b, 1c, 2a, 2b are defined by a plastic wall 21 having a first end 4a and a second end 4b.
  • the first tubular end portion 1a is adjacent the first end 4a of the straw 1 while the second tubular end portion 1b is adjacent the second end 4b of the straw 1.
  • the first and second branched portions 2a, 2b each define at least two but preferably three to five parallel passages 17 (see Fig. 5) that are in fluid communication with a single passage 17a, 17b of the first and second tubular end portion 1a, 1b respectively.
  • the parallel passages 17 of the first and second branched portions 2a, 2b are defined by neighboring recesses 22 formed in the wall 21 of the straw 1 and an inner seam 23 connecting inner points of the neighboring recesses 22.
  • the elongate container portion 1c also comprises a single passage 17c providing fluid communication between the parallel passages 17 of the first and second branched portions 2a, 2b.
  • the passage 17c of the middle portion 1c is partly or fully filled with a plurality of edible particulate product 3 disposed within the container portion 1c.
  • the particulate product 3 contains at least one type of soluble active ingredient that progressively dissolve into a liquid (beverage) drawn through the straw 1.
  • active ingredient signifies a substance which modifies the color or flavor of the liquid drawn through the straw or which produces a physiological or an organoleptic effect when consumed.
  • Such active ingredients may be natural colorants, artificial colorants used in the food industry, spices, cocoa powder, flavoring agents, aromas, sweeteners, caffeine, herbal extracts and additives, minerals, vitamins, drugs, pharmaceutical additives, nutritional additives, energy additives, proteins and the like.
  • the sweeteners may be natural sweeteners such as honey, beet sugar, fruit sugar, sugarcane, maple syrup, etc. or artificial sweeteners used in the food industry.
  • a majority of the particulate product 3 are granule agglomerates 3' that each comprise at least two coated edible seed particles 3a spaced from each other and bonded by a common coating 3b as illustrated in Fig. 1b.
  • the shape of the coating 3b roughly follows the contour of the underlying seed particles 3a, whereby the outer surface of the granule agglomerate 3' has one or more lumps corresponding to one or more seed particles 3a. Consequently, the granule agglomerates 3' have a highly irregular shape which is not even close to any regular geometric surface (such as a sphere or platonic solids such as tetrahedron, cube, octahedron, dodecahedron, etc.).
  • At least 75% of the particulate product 3 are granule agglomerates 3', more preferably at least 85% of the particulate product 3 are granule agglomerates 3'.
  • Preferably at least 75% of the granule agglomerates 3' comprise at least three edible seed particles 3a, more preferably at least 50% of the granule agglomerates 3' comprise at least four edible seed particles 3a.
  • the manufacturing technology of the particulate product 3 preferably ensures that at least 80%, preferably at least 90% of the mono-seed particle granule 3", i.e. the particulate product 3 that are not granule agglomerates 3' have an irregular shape (see Fig. 1c) having a longitudinal diameter d1 and a transversal diameter d2 that differ from each other by at least 10%, i.e.: (d1 - d2)/d1 > 0.1.
  • the shape of the mono-seed particle granule 3" is also irregular in the sense that it is not close to any regular geometric surface (such as a sphere or platonic solids such as tetrahedron, cube, octahedron, dodecahedron, etc.).
  • the edible seed particles 3a are sugar seed particles having a diameter between about 0.5 mm and about 2 mm.
  • the smaller agglomerates 3' and mono-seed particle granules 3" of the particulate product 3 are less irregular in shape, accordingly, in order to fully achieve the benefits of the invention these are preferably filtered out and only particulate product 3 having a minimal diameter of at least 1.6 mm, preferably at least 1 .8 mm, more preferably at least 2 mm are used as filling material for the drinking straw 1.
  • Obtaining irregular shaped particulate product 3 can be enhanced by using rectangular or other non-spherical sugar seed particles 3a as the core of the particulate product 3. Rectangular sugar seed particles 3a of about 0.8 to 1 .6 mm width (corresponding to the minimal diameter) are commercially available.
  • the coating 3b of the agglomerates 3' and mono-seed particle granules 3" is preferably made of a mixture of binder syrup and bulking powder in a procedure to be described below.
  • the inventors have found that including starch in the powder component enhances both random surface formation and agglomeration of the particulate product 3.
  • the powder preferably comprises at least 5 weight% starch, preferably 10 to 15 weight% corn starch.
  • the powder generally contains at least 80 weight% sugar powder. In case the powder also contains cocoa powder as flavoring material, the sugar content maybe lower and one or more types of artificial sweeteners may be used to increase the sweetness of the product.
  • the artificial sweeteners and any other pulverized active ingredients may be mixed to the powder or to the binder syrup. If the artificial sweetener or any other active ingredients are in liquid state these are mixed to the binder syrup.
  • the binder syrup preferably contains commercially available glucose syrup and optionally dissolved sugar.
  • the syrup is preferably a thick syrup having a solid material content of about 65 to 75 weight%, more preferably about 70 to 73 weight%.
  • both the granule agglomerates 3' and the mono-seed particle granule 3" have a random surface that is highly irregular and is not even close to any regular geometric surface (such as a sphere or platonic solids such as tetrahedron, cube, octahedron, dodecahedron, etc.).
  • the irregular (quasi random) shape of the particulate product 3 has a number of advantages when used as flavoring or other active ingredient imparting fillings in the drinking straw 1 according to the invention.
  • Such particulate product 3 have an increased surface area compared to a sphere having a diameter that corresponds to the arithmetic average of the different diameters of the granule 3.
  • the increased surface area enhances dissolution of the active ingredients into the liquid drawn through the straw 1.
  • the irregular, non-spherical surface of the particulate product 3 also ensures that the particulate product 3 are less tightly packed, and the more space left between the particulate product 3 ameliorates the flow characteristics resulting in less resistance to fluid flow, i.e., lower pressure drop from one end of the straw 1 to the other as the liquid travels up the straw 1. Furthermore, the particulate product 3 of the present invention are also less likely to clog any liquid permeably retainers that retain the particulate product 3 because the irregular shape is maintained even as the coating 3b progressively dissolves, whereas spherical pellets become where tightly packed as their diameter reduces and tend to clog the retainers after a certain time.
  • the particulate product 3 of the present invention may be manufactured as follows.
  • the edible seed particles 3a are placed inside a rotating pan (also called pan coater) generally used for coating particles or tablets (see e.g. "Movement of Different-Shaped Particles in a Pan-Coating Device Using Novel Video-Imaging Techniques" by Preetanshu Pandey et al., AAPS PharmSciTech 2005; 6 (2) Article 34).
  • a rotating pan also called pan coater
  • the coating 3b is grown around the edible seed particles 3a in the rotating pan by progressively adding an edible binder syrup and edible powder into the rotating pan at such a rate as to continuously wet the surface of the growing coating and to allow the powder and other coated seed particles to randomly adhere to the wetted surface.
  • the obtained particulate product 3 will have a highly irregular, random surface, and the majority of the particulate product 3 will contain more than one seed particles 3a as the wetted coatings of the growing granules often adhere to each other producing granule agglomerates 3' containing more than one seed particles 3a.
  • the binder syrup and powder are preferably added manually whereby the operator can observe the growth of the granules 3" and granule agglomerates 3' of the particulate product 3 and feed the binder syrup at such a rate as to keep the surfaces wet and sticky in order to enhance formation of the granule agglomerates 3'.
  • Formation of the granule agglomerates 3' and the highly irregular shaped mono-seed particle granule 3" can be further enhanced by starting off with rectangular shaped sugar seed particles 3a and by mixing at least 5 weight% starch to the powder fraction of the coating 3b.
  • Preferably com starch is used and mixed to the powder in a quantity of 10 to 15 weight%.
  • the wetting of the surface of the growing granules allows for manufacturing the particulate product 3 wherein more than 75%, even more than 85% of the particulate product 3 are granule agglomerates 3' and more than 75% of the granule agglomerates 3' comprise at least three seed particles 3a, and more than 50% of the granule agglomerates 3' comprise four edible seed particles 3a.
  • Most of the mono-seed particle granule 3" obtained in the process (at least 80% of the mono-seed particle granule 3', but if well carried out even more than 90%) are also of a non-spherical random shape.
  • the larger granules 3" and granule agglomerates 3' have a more irregular shape and the percentage of the granule agglomerates 3' is higher, therefore it is advantageous to sieve the particulate product 3 through a sieve with square openings of at least 1.6 mm, preferably of at least 1.8 mm, more preferably of at least 2 mm, and use the fraction of the particulate product 3 that do not pass through the sieve as the filler of the drinking straw 1. Satisfactory drinking straw fill has been obtained with the following process.
  • Rectangular sugar seed particles 3a of which about 80% had a width between 0.8 to 1 mm, were placed in a rotating pan. Binding syrup and bulking powder were progressively fed into the rotating pan.
  • the binding syrup had about 73 weight% solid material content and contained 25 weight%, glucose syrup, 50 weight% sugar, and 25 weight% water, strawberry flavoring and artificial colorant.
  • the powder contained 87 weight% sugar powder and 3 weight% dextrose and 10 weight% corn starch. The growth of the granules were constantly observed by an operator and the binding syrup and bulking powder were added manually so as to keep the surface of the growing granules wet and sticky in order to enhance agglomeration.
  • the process was continued until the composition of the materials fed into the rotating pan were as follows: about 20 weight% sugar seed particles, about 15 weight% binding syrup (calculated with the original net weight), and about 65 weight% powder.
  • the obtained particulate product 3 contained about 90% granule agglomerates 3'.
  • the particulate product 3 was further rotated in the pan, in order to dry their surfaces, after which the particulate product 3 was placed on drying trays and dried for 48 hours.
  • the particulate product 3 may also comprise one or more effervescent pellets 33 are also disposed within the passage 17c of the container portion 1c.
  • effervescent pellets 33 are used in the food and medical industry and are designed to break down rapidly when they are placed into water or other liquid, releasing carbon dioxide in the process. The rapid breakdown causes such pellets to dissolve into a frothy or fizzy solution, which property is particularly appealing to younger consumers.
  • Such tablets are also extensively used for the administration of minerals (e.g. calcium, magnesium), vitamins and various drugs (medication).
  • the effervescent pellets 33 are made by compressing the component ingredients into a dense mass, which in the prior art is generally packaged in an airtight container or other airtight packaging since otherwise the tablet would react with humidity (water vapor) contained in the air.
  • the inventors have discovered that providing hygroscopic granules 33" and agglomerates 33' surrounding the one or more effervescent pellets 33 are also suitable for protecting the pellets 33 from air humidity.
  • Particulate product 3 with suitable hygroscopic property can be provided by including sugar in the coating 3b.
  • the coating contains at least 50 weight%, more preferably about 60 weight% or more sugar or other hygroscopic material.
  • the hygroscopic granules 33" and agglomerates 33' attract and hold water molecules (thus humidity present in the air) by absorption or adsorption whereby the effervescent pellets 33 are protected even after the packaging of the drinking straw 1 has been opened or even if the packaging is not fully airtight.
  • the increased surface area of the irregular shaped hygroscopic granules 33" and agglomerates 33' enhances this effect.
  • the hygroscopic granules 33" and agglomerates 33' also serve as spacers in order to keep the pellets 33 at a distance from both ends 17a, 17b. This has for result that the foaming caused by the pellets 33 does not occur directly in the vicinity of the user's mouth who uses one of the tubular end portions 1a, 1 b as the mouthpiece, as such foaming might be inconvenient.
  • Another benefit of the spacing provided by the hygroscopic granules 33" and agglomerates 33' is that the effervescent pellets 33 are not constantly immersed in the liquid when the user places the other tubular end portion 1 b, 1a into the beverage, whereby the beverage can be consumed over a longer period of time yet effervescence occurs all the time the liquid is drawn through the straw 1.
  • the dimensions of the one or more effervescent pellets 33 are chosen such that a clearance 24 is left between the inner side of the wall 21 and the pellets 33.
  • the pellets 33 may be in the shape of cylindrical tablets, in which case the clearance is preferably 0.1 to 1 mm wide (but may be greater too), which corresponds to the difference between the radius of the tablet shaped pellet 33 and of the inner cross section of the passage 17c.
  • the clearance 24 is determined by the deviation of the cross section from a circle. According to the embodiment depicted in Fig.
  • four effervescent pellets 33 are disposed approximately at the middle of the container portion 1c and are kept in place by the rest of the particulate product 3 comprising the hygroscopic granules 33" and agglomerates 33' that are also disposed within the passage 17c of the container portion 1c at both sides of the four pellets 33. It is also possible to dispose more or less pellets 33, furthermore, it is also possible to dispose hygroscopic granules 33" and agglomerates 33' between the pellets 33 as well as illustrated in Fig. 1e.
  • effervescent pellets 33 may comprise at least one type of active ingredients such as natural or artificial colorants used in the food industry, spices, cocoa powder, flavoring agents, aromas, natural or artificial sweeteners, caffeine, herbal extracts and additives, minerals, vitamins, drugs, pharmaceutical additives, nutritional additives, energy additives, proteins and the like.
  • active ingredients such as natural or artificial colorants used in the food industry, spices, cocoa powder, flavoring agents, aromas, natural or artificial sweeteners, caffeine, herbal extracts and additives, minerals, vitamins, drugs, pharmaceutical additives, nutritional additives, energy additives, proteins and the like.
  • the inventors have found that dissolution of the active ingredients is generally enhanced by the effervescence produced by the pellets 33, hence dissolution of the active ingredients contained in the coating 3b of the particulate product 3 are also enhanced.
  • the branched portions 2a, 2b serve as retainers that are permeable to liquid but retain the particulate product 3 within the container portion 1c.
  • the dimensions (in particular cross section) of the particulate product 3 and the cross section of the parallel passages 17 of the branched portions 2a, 2b are chosen such as to prevent the particulate product 3 from passing through the parallel passages 17 of the first and second branched portions 2a, 2b but allow liquid to be drawn through the straw 1 thereby retaining the particulate product 3 in the container portion 1c when the drinking straw 1 is being used.
  • the irregular non-spherical shape of the particulate product 3 are also advantageous from the point of view of retention of the particulate product 3, since any random surface lumps or other protruding irregularities increase the likelihood of retaining a granule 3 that otherwise has a smaller diameter too that could pass through the cross section of the parallel passages 17.
  • the drinking straw 1 according to the invention can be formed from a conventional straw having preferably an inner diameter of 7 mm to 9 mm, more preferably 7 mm to 8.5 mm.
  • the drinking straw 1 according to the invention can be formed by a device 5 (best shown in Fig. 6) comprising a nozzle 8 (Figs. 2 and 3) and a pressing tool 6 (Figs. 4 and 5).
  • the nozzle 8 comprises a head 9 that is provided with openings 10 near the nozzle end 7 preferably along a circular perimeter and evenly spaced apart from each other. The openings may have a diameter of about 0.3 to 1 mm.
  • Spacers 13 are also provided on the nozzle head 9 which serve to ensure the formation of passages 17 in order to allow liquid communication through the branched portions 2a, 2b.
  • the shape and thickness of the spacers 13 determine the cross section of the passages 17 as will be apparent to the skilled person. Accordingly, at least two but preferably three to five spacers 13 are provided to form a corresponding number of parallel passages 17. Furthermore, preferably the number of the openings 10 also corresponds to the number of the parallel passages 17 to be formed, and the spacers 13 are preferably evenly spaced between the openings 10 as illustrated in Figs. 2 and 3.
  • the nozzle 8 comprises a nozzle inlet 14 which is provided with a connector portion 15 that is connected with the openings 10 via an internal channel 18.
  • the connector portion 15 allows for connecting the nozzle 8 to a hot air supply providing preferably hot air of about 50 to 250°C and of about 300 to 700 kPa (3 to 7 bar) pressure, which is conducted to the openings 10 through the channel 18.
  • a hot air supply providing preferably hot air of about 50 to 250°C and of about 300 to 700 kPa (3 to 7 bar) pressure, which is conducted to the openings 10 through the channel 18.
  • Other hot fluids than air may be used as well to form the branched portion 2 as will be apparent to the skilled person.
  • the pressing tool 6 comprises chucks 12 and pressing rods 11 inserted therein (see Figs. 4 and 5).
  • the number of the chucks 12 and pressing rods 11 correspond to the number of the parallel passages 17 to be formed.
  • the pressing rods 11 are displaceable in the direction of the arrows indicated in Figs. 4 and 5. Displacement of the pressing rods 11 might be achieved by means of hydraulic or pneumatic action or by any other known means.
  • the chucks 12 might be supported by a connector 19 having an inner duct 20 for conducting the actuating medium of the pressing rods 11 to the chucks 12.
  • the pressing rods 11 may be held in an initial position by means of springs (not shown).
  • the nozzle 8 When using the device 5 the nozzle 8 is inserted into the drinking straw 1 such that the spacers 13 reach at least partly into the portion of the drinking straw 1 where the branched portion 2a, 2b is to be formed.
  • the wall 21 of the drinking straw 1 where the branched portion 2a, 2b is to be formed, is fitted between the pressing rods 11 of the pressing tool 6 such that the pressing ends 16 of the pressing rods 11 are each facing a longitudinal axis defined by one opening 10 of the nozzle 8 between two neighbouring spacers 13 as illustrated in Fig. 7.
  • the pressing ends 16 of the pressing rods 11 are somewhat shifted with respect to the openings 10 and the nozzle end 7 in order to allow the pressed regions of the wall 21 of the straw 1 to contact each other or a filling element 3a placed within the straw 1 when the pressing rods 11 are pushed inside.
  • the first branched portion 2a is formed spaced apart from the first end 4a of the straw 1 via the device 5.
  • the straw 1 is inserted into the pressing tool 6 such that the middle part of the branched portion 2a, 2b to be formed lies between the pressing rods 11 of the pressing tool 6.
  • the nozzle 8 (Fig. 2) is inserted into the straw 4 such that the nozzle end 7 does not reach the working section of the pressing rods 11 in order to allow the pressing rods 11 to push the wall 21 of the straw inside.
  • the wall 21 of the straw 1 is preferably made from a thermoplastic material, preferably from polypropylene, that can be easily deformed when applying heat thereto.
  • the first branched portion 2a is formed by applying heat to the inside of the wall 21 by directing high pressure hot air of about 50 - 250°C, preferably of about 250°C and of about 500 kPa pressure at the wall 21 through the openings 10 of the nozzle 8 for a very short period of time preferably about 0.2 to 0.6 sec, most preferably about 0.5 sec.
  • the temperature and pressure of the hot air is chosen with regard to the thickness and material properties of the wall 21. If the wall 21 is thick then higher temperatures and greater pressure may be used. Generally the hot air is applied for no longer than 1 sec and the pressure is not increased over 700 kPa.
  • the regions of the wall 21 facing the pressing rods 11 is heated and plasticized (or melted) for about 0.2 to 0.6 sec, most preferably about 0.5 sec. After this, the heated regions of the wall 21 are pressed against each other via the pressing rods 11 for a time period of about 0.5 to 1.5 sec, preferably for about 1 sec.
  • the pressing rods 1 may be actuated by means of hydraulic or pneumatic force and may be kept in the initial position by spring force. Heating the inner side of the wall 21 of the straw 1 ensures that the wall 21 can be deformed without causing cracks or other damages.
  • the pressing rods 11 inside recesses 22 are formed in the wall 21 and where the inner points of the recesses 22 meet the plasticized (melted) material bonds thereby creating an inner seam 23. In practice the method can be regarded as spot welding.
  • the spacers 13 have for function to support the wall 21 of the straw 1 between the pressed locations whereby parallel passages 17 are created between the recesses 22.
  • the shape and size of the parallel passages 17 can be influenced by the shape and dimension of the spacers 3.
  • the spacers 13 preferably reach beyond the nozzle end 7.
  • the spacers 13 are preferably tapered whereby the regions between the pressed locations are also drawn inside and the cross sectional diameter of the branched portions 2a, 2b becomes smaller than the diameter of the tubular end portions 1a, 1b and the container portion 1c.
  • the approximately half of the container portion 1c of the straw 1 is filled to the desired extent with the particulate product 3 through the second open end 4b of the straw 1.
  • the container portion 1c maybe completely filled or only partially filled in order to facilitate agitation of the particulate product 3 by liquid drawn through the straw.
  • Other type of fillers maybe placed inside the container portion 1c among the particulate product 3, for example one or more effervescent pellets 33 as discussed earlier.
  • the branched portion 2a stops the particulate product 3 (and optionally other fillers) from falling out through the first open end 4a.
  • the second branched portion 2b is created in a similar way as the first branched portion 2a (see Fig. 6).
  • the branched portions 2a, 2b are preferably spaced apart from the first and second ends 4a, 4b of the straw 1 respectively and their locations are chosen so as to leave sufficiently long tubular end portions 1a, 1b that can serve as a mouthpiece when the user uses the drinking straw 1.
  • the first and second tubular end portions 1a, 1 b may be symmetric and the user may use either one as the mouthpiece.
  • one of the tubular end portions 1a, 1b comprises an angle-adjustable bellows segment 30 (see Fig. 9) which is well known in the art and is conventionally used in so-called bendable straws. In the latter case this tubular end portion 1a, 1b serves as the mouthpiece.
  • the liquid permeable retainers retaining the particulate product 3 are in the form of sieves 25, grates or the like generally used in the art.
  • the sieves 25 located at the two ends of the container portion 1 c.
  • the separate tubular end portions 1 a, 1b can be dispensed with and the container portion's 1c ends correspond to the ends 4a, 4b of the straw 1.
  • the user When using the drinking straw 1 the user inserts one end 4b into a preferably neutral beverage such as water, takes the opposite end 4a into his or her mouth, and applies sucking force so as to draw the liquid (beverage) through the straw 1.
  • the liquid enters the container portion 1c through the liquid permeable retainer (e.g. through the parallel passages 17 of the second branched portion 2b or the apertures of the end sieve 25), which retains the particulate product 3 and the effervescent pellets 3a.
  • the liquid then passes through the elongate container portion 1 c containing the particulate product 3 and the tablets 3a.
  • a fizzy/foamy beverage which may contain active ingredients as well (such as flavoring agents, colorants, food additives, vitamins, drugs, etc.) depending on the composition of the particulate product 3 and tablets 3a.
  • active ingredients such as flavoring agents, colorants, food additives, vitamins, drugs, etc.
  • the solid material of the particulate product 3 may also dissolve.
  • the fizzy/foamy liquid carrying the dissolved active agents and solid materials passes between the particles of the particulate product 3 separating the tablets 3a from the retainer (branched portion 2a or sieve 25), whereby excessive foaming is gradually reduced.
  • the liquid then passes through the liquid permeable retainer (e.g.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Medicinal Preparation (AREA)
  • Wrappers (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

La présente invention concerne une paille comprenant : - une paroi tubulaire en plastique présentant une section contenant allongée et des extrémités ouvertes se faisant face; - un produit particulaire disposé à l'intérieur de la section contenant, ledit produit particulaire contenant au moins un type de principe actif permettant d'ajouter progressivement le principe actif à un liquide aspiré au moyen de la paille; - des éléments de rétention perméables au liquide délimitant la section contenant et retenant le produit particulaire à l'intérieur de la section contenant; une majeure partie du produit particulaire comprenant des agglomérats de granules comprenant chacun au moins deux particules de graines comestibles, entourées d'un enrobage contenant le principe actif, espacées les unes des autres, et liées au moyen dudit enrobage. La présente invention concerne également un procédé de fabrication du produit particulaire.
PCT/HU2014/000075 2013-08-26 2014-08-26 Paille remplie de produit comestible particulaire et procédé de fabrication dudit produit particulaire Ceased WO2015028829A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HU1300503A HUP1300503A2 (hu) 2013-08-26 2013-08-26 Szívószál ehetõ szemcsés termékkel töltve és eljárás ilyen szemcsés termék elõállítására
HUP1300503 2013-08-26

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WO2015028829A1 true WO2015028829A1 (fr) 2015-03-05
WO2015028829A8 WO2015028829A8 (fr) 2015-09-17

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016166560A1 (fr) * 2015-04-14 2016-10-20 Ferenc Ecseri Pailles pour boire remplies d'un produit particulaire comestible
CN107468022A (zh) * 2017-09-21 2017-12-15 浙江海正甦力康生物科技有限公司 一种吸管
WO2020021111A1 (fr) * 2018-07-27 2020-01-30 Sisteks D.O.O. Paille pour administration orale de formulation pharmaceutique
WO2021152009A1 (fr) * 2020-01-29 2021-08-05 Alterno Labs D.O.O. Produit pharmaceutique granulaire pour administration orale à partir d'une paille pré-remplie et procédé de fabrication d'un tel produit pharmaceutique
CN113519877A (zh) * 2021-07-15 2021-10-22 无锡海维森生物科技有限公司 一种吸管速溶颗粒的制备工艺与吸管速溶颗粒
CN113519858A (zh) * 2021-07-15 2021-10-22 无锡海维森生物科技有限公司 一种提高免疫力的乳铁蛋白速溶吸管颗粒与应用
WO2025221761A3 (fr) * 2024-04-17 2025-12-04 Genzyme Corporation Récipient de médicament et kit de reconstitution d'un médicament lyophilisé

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SU1517995A1 (ru) * 1987-08-03 1989-10-30 Сумской филиал Харьковского политехнического института им.В.И.Ленина Тарельчатый гранул тор
RU28809U1 (ru) * 2002-12-20 2003-04-20 Попов Анатолий Михайлович Тарельчатый гранулятор с активатором
WO2003101226A1 (fr) * 2002-05-31 2003-12-11 Patent Holdings Limited Paille aromatisante pour boisson
WO2008062241A1 (fr) * 2006-11-24 2008-05-29 Dudas Jozsef Paille aromatisante
WO2012031430A1 (fr) * 2010-09-11 2012-03-15 Huang Ruiqiang Paille pour boisson
WO2013030607A1 (fr) * 2011-09-01 2013-03-07 Silman Invest & Trade Ltd. Paille aromatisante

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1517995A1 (ru) * 1987-08-03 1989-10-30 Сумской филиал Харьковского политехнического института им.В.И.Ленина Тарельчатый гранул тор
WO2003101226A1 (fr) * 2002-05-31 2003-12-11 Patent Holdings Limited Paille aromatisante pour boisson
RU28809U1 (ru) * 2002-12-20 2003-04-20 Попов Анатолий Михайлович Тарельчатый гранулятор с активатором
WO2008062241A1 (fr) * 2006-11-24 2008-05-29 Dudas Jozsef Paille aromatisante
WO2012031430A1 (fr) * 2010-09-11 2012-03-15 Huang Ruiqiang Paille pour boisson
WO2013030607A1 (fr) * 2011-09-01 2013-03-07 Silman Invest & Trade Ltd. Paille aromatisante

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016166560A1 (fr) * 2015-04-14 2016-10-20 Ferenc Ecseri Pailles pour boire remplies d'un produit particulaire comestible
CN107468022A (zh) * 2017-09-21 2017-12-15 浙江海正甦力康生物科技有限公司 一种吸管
WO2020021111A1 (fr) * 2018-07-27 2020-01-30 Sisteks D.O.O. Paille pour administration orale de formulation pharmaceutique
WO2021152009A1 (fr) * 2020-01-29 2021-08-05 Alterno Labs D.O.O. Produit pharmaceutique granulaire pour administration orale à partir d'une paille pré-remplie et procédé de fabrication d'un tel produit pharmaceutique
US20230072164A1 (en) * 2020-01-29 2023-03-09 Alterno Labs D.O.O. Granular pharmaceutical product for oral administration from a pre-filled straw and method of manufacturing such pharmaceutical product
CN113519877A (zh) * 2021-07-15 2021-10-22 无锡海维森生物科技有限公司 一种吸管速溶颗粒的制备工艺与吸管速溶颗粒
CN113519858A (zh) * 2021-07-15 2021-10-22 无锡海维森生物科技有限公司 一种提高免疫力的乳铁蛋白速溶吸管颗粒与应用
WO2025221761A3 (fr) * 2024-04-17 2025-12-04 Genzyme Corporation Récipient de médicament et kit de reconstitution d'un médicament lyophilisé

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HUP1300503A2 (hu) 2015-03-02

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