DE202018004337U1 - Edible drinking straw - Google Patents

Abstract

Drinking straw, characterized in that it is at least 17 wt .-% gluten based on 100 wt .-% and is edible.

Description

Edible extrusion body

The present invention relates to an edible extrusion, in particular an edible straw.

State of the art

The recycling rates of plastic products are low. Yet, more than 100 million tons of plastics are produced every year for products that are used for less than five minutes, such as disposable tableware, plastic cups and drinking straws. The EU Commission is therefore planning a regulation banning disposable plastic products in the European Union.

There have been various approaches to making drinking straws from biodegradable and even edible materials rather than plastics. That's how it describes US 2006/0286214 A1 an edible drinking straw whose material consists of 56% by weight of pureed fruits and 40% by weight of a thickening agent. From these components, a film is prepared, which is then formed in several layers to the drinking straw. The surface of the drinking straw is coated with Zein.

In the US 2004/0013772 A1 an edible drinking straw is described, which consists of 91 wt .-% of fruit powder. The material is extruded into an endless tubular strand from which drinking straws can be cut. These are then coated on their surface with carnauba wax or shellac.

An edible drinking straw based on fresh fruits is from the DE 20 2016 005 545 U1 known. This consists of at least 70 wt .-% of fresh fruit and can be prepared by extrusion. Its surface is covered with alginate or carnauba wax.

All edible drinking straws described above have only a low mechanical stability. The materials of said inventions would quickly soften in use and begin to dissolve in the beverage. Therefore, it is necessary to coat them with a waterproof protective layer. This requires an additional manufacturing step and makes the production more expensive. Even if softening can be prevented by the coating, the low mechanical stability of the straws still remains a problem, so they must be made with a very high wall thickness compared to plastic drinking straws.

In addition, the coating prevents the benefits of the fruit component of such drinking straws for the user can be fully utilized. If the drinking straws are equipped with a water-impermeable coating, then the fruit component only affects the taste when drinking straws are consumed. However, it is prevented that flavorings are dispensed into the drink and the drinking straw can act in this way on the drink flavoring.

It is therefore an object of the invention to provide an edible extrusion body containing a fruit component which can be carried out as a drinking straw and which has better mechanical stability than conventional extruded bodies such that it can be used in particular without a water-impermeable coating.

description

This object is achieved by an edible extrudate made from a dough consisting of water and the following powder-based dry mix: based on 100% by weight of the dry mix, the dough has a gluten content between 17 to 40% by weight. %, preferably 20 wt .-% and a starch content of 55 to 80 wt .-%, preferably 75 wt .-% to. Furthermore, the dough may contain dietary fiber up to 10% by weight, preferably 5% by weight for better taste and texture. Dry mixture and water are mixed in a ratio of 3: 1, two units of dry mix and one unit of water to a dough. The proportion of added water can vary depending on the residual moisture of the raw materials by 10%.

The starch content can be added to various cereals such as spelled, wheat, kamut, emmer, einkorn, durum wheat, rye, barley, but also gluten-free cereals such as teff, millet, corn and rice and pseudo cereals such as quinoa, amaranth and buckwheat. It is suitable both the ground grain for the production, as well as their isolated starch content, such as wheat starch, corn starch, etc. as long as the above target values are achieved in the raw material mixture. In this case, that 65-80 wt .-% absolute starch content is achieved.

Some starch suppliers, such as durum wheat semolina, contain both starch and gluten. Therefore, for each cereal, the composition and distribution between starch and gluten should be checked, so that, at the end, the target values are obtained from the indicated dry mix.

The gluten content is preferably regulated via wheat gluten. However, other gluten-containing cereals such as bulgur, couscous, spelled, einkorn, emmer, barley, barley, greens, oats, kamut, malt, rye, tritical and the like are also suitable for gluten production and dough production. Gluten is extracted by washing out the soluble components and starch and, in combination with water, forms what is known as gluten-free white.

The invention is based on the finding that milled cereals in their natural form after extrusion can not have the desired stability in the beverage and therefore the gluten content in the extruded body must be increased to the abovementioned target values. Gluten forms when pasting and then extruding a network, which gives the extrusion body so high mechanical stability that it can be used in particular without applying a water-impermeable coating as a drinking straw and that more flavoring raw materials can be added. Gluten is very ductile and forms irreversible formation of a three-dimensional structure of proteins.

Durum wheat semolina, which is obtained for the production of pasta, also contains starch and gluten and can be used as a drinking straw. However, this invention contains compared to noodles from durum wheat semolina or other cereals, however, an increased gluten content, which leads to significant stability improvements. The raw material blend of this invention would soften faster without the increased gluten content in the beverage. Compared to a noodle, selected raw materials, which are mentioned below, can be added to improve the consistency and taste. For example, 5% by weight of apple fiber and 2% by weight of citric acid are added to this invention.

In principle, the extrusion body may take the form of various disposable articles used in the consumption of solid foods or beverages, such as spoons, forks, knives or cups. Preferably, however, the edible extrusion body is a drinking straw, since the advantages of the extrusion body shown below are particularly evident in this use.

1. a. essbare Kohlenhydratpolymere, die in Lebensmitteln, wenn diese verzehrt werden, auf natürliche Weise vorkommen;
2. b. essbare Kohlenhydratpolymere, die auf physikalische enzymatische oder chemische Weise aus Lebensmittelrohstoffen gewonnen werden und laut allgemein anerkannten wissenschaftlichen Nachweisen eine positive physiologische Wirkung besitzen;
3. c. essbare synthetische Kohlenhydratpolymere, die laut allgemein anerkannten wissenschaftlichen Nachweisen eine positive physiologische Wirkung besitzen.

Dietary fiber in the context of this invention is understood as meaning fibers which contain dietary fiber. Fiber, as defined in the first sentence of Annex I to Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011, is carbohydrate polymers with three or more monomer units that are not digested in the human small intestine are still absorbed and belong to the following classes:

1. a. edible carbohydrate polymers naturally occurring in foods when consumed;
2. b. edible carbohydrate polymers obtained by physical enzymatic or chemical means from food raw materials and having a positive physiological action according to generally accepted scientific evidence;
3. c. Edible synthetic carbohydrate polymers that have a positive physiological action according to generally accepted scientific evidence.

Dietary fiber contains fiber of category a.

By fibers are meant objects that are longer than they are wide. They can be present as individual fibers or as fiber bundles. In particular, the fibers have a diameter to length ratio in the range of 1: 2 to 1:10.

Furthermore, fibers should in particular be understood to mean only those dried fibers which are isolated as such and are not part of pressing residues, such as, for example, pomace.

The dietary fibers affect the flavor of the extrusion and can therefore be used to define the taste of the extrusion. Based on 100% by weight of the dough, the dough preferably has 5% by weight of first dietary fiber.

These are selected from the group consisting of fruit fibers, vegetable fibers, nut fibers and mixtures thereof. Such fibers inherently have a higher residual natural content of undissolved protopectin. This gives them a sticky character. Too much of the dietary fibers would cause the extrusion to stick between the teeth when consumed. They are therefore preferably used in combination with the starch. More preferably, the dietary fibers are selected from fibers of the following plants: apple, orange, lemon, mango, carrot, banana, coconut, cocoa, peanut, walnut, beetroot, pineapple, cucumber, Spinach, kale, celery, mint, ginger, olive, strawberry, blackberry, raspberry, blueberry, tangerine, guarana, watermelon, currant, cherry, pear, rhubarb, nectarine, grape, banana, cranberry, pomegranate, passion fruit, mango, peach, Pink Grapefruit, Tomato, Aronia, Acai, Plum, Elderberry, Sour Cherry, Paprika, Kiwi, Asparagus, Pea, Broccoli, Eggplant, Cabbage, Banana, Corn. Very particular preference is given to the second dietary fibers of apple, orange, lemon, mango, carrot, banana, coconut, cocoa, peanut, walnut, beetroot, pineapple, cucumber, spinach, kale, celery, mint, ginger and olive.

Unlike gluten and starch, the dietary fibers affect the taste of the edible extrusion.

The length of the dietary fibers is preferably in the range of 10-100 microns. The shorter the fibers are, the more positive this will have on a smooth surface finish, durability and low tackiness of the extrusion body. This is due to the fact that the shorter the fiber is, the narrower the network of fibers during extrusion. However, since very short fibers are difficult to dose, the use of fibers shorter than 10 microns is no longer preferred.

It is also preferred that the dough has 1-5% by weight, based on 100% by weight of the dough, of an acidulant. The acidulant is preferably from citric acid. The acidifier reduces the pH of the dough and thus has an advantageous effect on the shelf life. The preferred group of acidulants is also food grade and acts as a flavoring antagonist to sweet dough components.

Preferably, the dough contains 0.1-10% by weight based on 100% by weight of the dough of a sweetener. This is selected from the group consisting of xylitol, maltodextrin, sucrose, fructose, glucose, stevia and mixtures thereof. The sweetener contributes significantly to the taste of the extrusion.

When xylitol or sucrose is used as the sweetener, its content of 100% by weight of the dough is more preferably at least 2% by weight. Furthermore, when using sucrose as a sweetening agent, it is particularly preferable that the proportion of the sweetener to 100% by weight of the dough does not exceed 10% by weight. When using fructose and / or glucose as sweetener, it is particularly preferred that their proportion of 100 wt .-% of the dough does not exceed 10 wt .-%.

When stevia is used as a sweetener, a mixture of maltodextrin and stevia preferably does not exceed its content of 100% by weight 0.4% by weight.

It is preferred that the dough comprises 0.1-8% by weight, based on 100% by weight, of the dough of at least one flavoring agent. Natural flavoring agents are particularly preferred because they have a much better consumer acceptance than artificial flavorings.

Further, in one embodiment of the extrusion, it is preferred that the dough contain from 0.1 to 5 weight percent based on 100 weight percent of the dough of a dye. The dye may be used to color highlight the flavor of the extrusion. In particular, a suitable food grade dye is selected from the group consisting of betanin, lycopene, paprika extract, lutein, carotene, curcumin, safflower, chlorophyll, spirulina, anthocyanins, biochar, and mixtures thereof.

It is preferred that the dry mix is mixed with water into a dough and then extruded through a die. While in extrusion by means of a twin-screw extruder the product gets a twist and the strand thus obtained has to be laid horizontally on a conveyor belt, the vertical extrusion by means of a die allows cutting of the extrusion body directly at the die of the extruder, which in particular for the production of the extrusion in the form of a drinking straw is advantageous. The nozzle of the extruder is preferably made of polytetrafluoroethylene (PTFE), which gives the extrusion body a particularly smooth surface and thereby results in less blistering in carbonated beverages.

Furthermore, a particularly smooth surface finish of the extrusion body can be achieved by a negative pressure preferably prevailing in the extruder with respect to its surroundings. As a result, the formation of air pockets in the extrusion can be reduced or avoided.

The extrusion takes place at a temperature in the range of 50-100 ° C. Too much gluten will cause excessive sticking of the extrusion and reduce the dimensional stability of the extrusion. Too low an amount of adhesive provides for a lower stability of the extrusion in drinks, therefore preferably 20% by weight of gluten is used.

In addition, too high a gluten content prevents the dimensional stability after extrusion.

The extrusion body is produced with a wall thickness between 0.1 mm to 2 mm, preferably 0.8 mm.

The extrusion is then hung to dry on rods, with both ends of the extrusion hanging freely in space and thus can be dried optimally.

The extruded dough contains about 30% by weight of moisture and is dried in a dryer over several phases. The aim is to achieve as uniform a wind distribution as possible in the dryer, so that all extrusions dry as evenly as possible.

In a first stage, the humidity is lowered to approx. 22% within 1 to 3 hours. The outer surface of the extrusion body dries faster than the inner part of the body, resulting in surface tensions. Therefore, especially in the transition phase from the plastic to the solid state, a high humidity in the range of 60-75% must be ensured in the dryer, so that the moisture can always distribute evenly within the extrusion body and it can not come to voltage differences of the surface.

For a further 3-5 hours the final drying is carried out. This takes place slower and gentler than the first phase of drying.

In addition, in order to prevent embrittlement of the extrusion body, it is preferable that the drying is terminated when the extrusion body has a residual moisture in the range of 10 to 13%.

Embodiments of the invention

In a first embodiment of the invention, an edible apple flavored drinking straw is made by extrusion. The residual moisture content of raw materials is 12.2%.

The following ingredients are mixed together with the stated wt .-% and then mixed with water in the ratio 3: 1 to a dough. The dough is then pressed through a Teflon-coated die and then dried. ingredients % Durum wheat semolina 82.35 gluten 10 apple fiber 5 citric acid 2 Steviol glycosides Carrier: Maltodextrin and Natural Aroma as Masking Aroma 0.04 biochar 0.25

Since the durum wheat semolina used has a total content of about 10% gluten, an additional 10% by weight of wheat gluten is added in order to achieve the stated gluten target values and to produce the necessary stability of the drinking straw. parameter Value per (100g / ml) Energy in kJ (kcal) 1442.6 (339.2) fat 1.8 -hereof: saturated fatty acids 0.4 carbohydrates 56.1 -of which sugars 1.3 dietary fiber 5.8 protein 20.1 Salt (NaCl) <0.1

The residual moisture after drying the product is 11.8%.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• US 2006/0286214 A1 [0003]
• US 2004/0013772 A1 [0004]
• DE 202016005545 U1 [0005]

Claims (9)

Drinking straw, characterized in that it is at least 17 wt .-% gluten based on 100 wt .-% and is edible. Drinking straw according to one of the above claims, characterized in that it contains 17-30% by weight of gluten, preferably wheat gluten, and is therefore particularly stable in beverages. Drinking straw according to one of the preceding claims, characterized in that it contains 55-80% by weight of starch, preferably wheat starch. Drinking straw according to one of the preceding claims, characterized in that it may contain up to 10 wt .-% dietary fiber, preferably apple fiber, which serves to improve the taste and texture. Drinking straw according to one of the preceding claims, characterized in that it has a wall thickness between 0.10 mm - 2mm, preferably 0.8 mm. A drinking straw according to any one of the preceding claims, characterized in that the dough comprises 1-5% by weight, relative to 100% by weight, of the dough of an acidulant selected from lemon juice, citric acid and mixtures thereof. Drinking straw according to one of the preceding claims, characterized in that the dough contains 0.1-30% by weight, relative to 100% by weight, of the dough of a sweetener selected from the group consisting of xylitol, sucrose, fructose, Glucose, stevia, maltodextrin and mixtures thereof. Drinking straw according to one of the above claims, characterized in that the dough may comprise 0.1-8% by weight, based on 100% by weight, of the dough of at least one flavoring agent. Drinking straw according to one of the preceding claims, characterized in that the dough comprises 0.1-5 wt .-% based on 100 wt .-% of the dough of a dye.