DK202000139Y3 - Vingummi med funktionelle ingredienser - Google Patents

Vingummi med funktionelle ingredienser Download PDF

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DK202000139Y3
DK202000139Y3 DKBA202000139U DKBA202000139U DK202000139Y3 DK 202000139 Y3 DK202000139 Y3 DK 202000139Y3 DK BA202000139 U DKBA202000139 U DK BA202000139U DK BA202000139 U DKBA202000139 U DK BA202000139U DK 202000139 Y3 DK202000139 Y3 DK 202000139Y3
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wine
wine gum
functional ingredients
gum
sugar
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DKBA202000139U
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De La Fuente Blasco Pedro
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Nutris Ingredients S L
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • A23G3/32—Processes for preparing caramel or sugar colours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0053—Processes for moulding candy in the plastic state
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • 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
    • 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
    • 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
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • 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
    • A23G3/38—Sucrose-free products
    • 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
    • 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
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • 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
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
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    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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Abstract

Beskrevet er en vingummi med funktionelle ingredienser, der omfatter - sukker, glucosesirup, vand, gelatine og/eller pektin. - I tilfælde af en sukkerfri vingummi vil dette være polyoler og/eller polydextrose, vand, gelatine og/eller pektin. - aromaer, smagsstoffer og andre hjælpestoffer, der forstyrrer vingummiens organoleptiske egenskaber samt pH-værdi - funktionelle ingredienser - pH-regulatorer.

Description

DK 202000139 Y3 1
VINGUMMI MED FUNKTIONELLE INGREDIENSER
FREMBRINGELSENS FORMAL Formalet med den foreliggende frembringelse, som frembringelsens titel angiver, er en vingummi med funktionelle ingredienser.
Den foreliggende frembringelse er kendetegnet ved trinnene i fremgangsmåden og især fortyndingen af de funktionelle ingredienser i et medium, hvor passende yderligere tilsætningsstoffer tilsættes på et passende tidspunkt og ved en passende temperatur med henblik på at muliggøre vingummiens endelige tilstand og smag, således at ingredienserne ikke nedbrydes, og vingummiens karakteristiske organoleptiske egenskaber bevares.
Derfor ligger den foreliggende frembringelse inden for rammerne af frem- stilling af slik såsom vingummier.
FREMBRINGELSENS BAGGRUND Vingummier er meget sødt tyggeslik, der fremstilles af gelatiner og/eller pektiner, hvortil der tilsættes sødestoffer, smagsstoffer og levnedsmiddel- farvestoffer. De har en overfladebehandling, så de ikke klistrer sammen, bestående af en belægning baseret på vegetabilske olier eller sukker eller — polyoler eller visse aminosyrer såsom glycin. De kan have et uendeligt antal former: bjørne eller andre dyr, Coca-Cola-flasker, ringe, forskellige frugter osv.
Indtil videre kendes ingen vingummier med funktionelle ingredienser, der er ansvarlige for en sund aktivitet, fordi inkorporeringen deraf indebærer en ændring af massens opløselighed og af pH-værdien, hvilket er en yderligere — hindring for blandingens endelige gelering.
Formålet med den foreliggende frembringelse er derfor at udvikle vingummier med sunde funktionelle ingredienser, der ikke involverer en væsentlig ændring af massens opløselighed og af pH-værdien, eller nogen hindring i geleringsprocessen under fremstillingen af vingummierne, idet der — udvikles en proces såsom den nedenfor beskrevne, der er sammenfattet i sin væsentlige natur i det første krav.
BESKRIVELSE AF FREMBRINGELSEN Formålet med den foreliggende frembringelse er en vingummi med — funktionelle ingredienser, hvilket udføres ved hjælp af en fremgangsmåde til
DK 202000139 Y3 2 fremstilling, der omfatter følgende trin: - Paden ene side laves først den masse, der skal udgøre vingummien, ved at blande sukker, glucosesirup, vand og gelatine eller pektin. | tilfælde af sukkerfri vingummier erstattes sukkere af polyoler eller polydextrose. De nøjagtige mængder af hver ingrediens er ikke altid de samme, men i stedet leger hver fabrik med bestemte forhold, der i sidste ende giver en struktur, konsistens og organoleptiske egenskaber, som er specifikke for vingummien.
- Paden anden side fremstilles der på en supplerende måde endvidere en blanding med de aromaer, smagsstoffer og andre hjælpestoffer, der forstyrrer vingummiens organoleptiske egenskaber samt pH-værdi, hvilket er afgørende for, at vingummien i sidste ende gelerer og forbliver ensartet.
- Derefter blandes begge masser sammen til en enkelt masse kaldet "endelig blanding".
- Afsætning af denne blanding på bakker med en stivelsesbase, på hvilken vingummiernes støbeforme forudgående er blevet placeret ved hjælp af en maskine kaldet en mogul. Støbeformene er formerne, med andre ord bjørn, frugter osv… Disse støbeforme fyldes med massen.
- Tørring af de fyldte støbeforme i rum, hvor luftfugtigheden og temperaturen reguleres, indtil vingummien kan fjernes fra formen.
- — Fjernelse af vingummien fra formen.
- —Emballering af vingummierne, når de er blevet fjernet fra formene.
I alle de foregående trin, som man kunne kalde standard for fremstilling af vingummier, når der skal inkluderes funktionelle ingredienser, som er ansvarlige for en sund aktivitet, såsom for eksempel at bidrage til at sænke kolesteroltal eller øge niveauet af omega 3, omega 9 osv., tilsættes der en ny fortynding, som tilsættes til blandingen, når den er blevet fremstillet og før gelering og under en bestemt temperatur.
De funktionelle ingredienser, som vi bruger til at inkorporere i — blandingerne, er almindelige ingredienser, men disse ingredienser skal opfylde specifikke farmakotekniske egenskaber og er i de fleste tilfælde ikke tidligere blevet inkorporeret i en vingummi, hvorfor det endelige vingummiprodukt med funktionelle ingredienser er hidtil ukendt.
Medmindre andet er angivet, har alle tekniske og videnskabelige — elementer, der anvendes i denne ansøgning, den betydning, som almindeligvis
DK 202000139 Y3 3 forstås af fagfolk inden for det område, som denne frembringelse tilhører. | udførelsen af den foreliggende frembringelse kan der anvendes fremgangsmåder og materialer, som ligner eller tilsvarer dem, der er beskrevet i ansøgningen.
I hele beskrivelsen og kravene har ordet "omfatter" og dets varianter ikke til hensigt at udelukke andre tekniske egenskaber, tilsætningsstoffer, komponenter eller trin. For fagfolk kan andre genstande, fordele og egenskaber af frembringelsen udledes af både beskrivelsen og udførelsesformen ifølge frembringelsen.
FORETRUKKET UDFØRELSESFORM IFØLGE FREMBRINGELSEN En mulig udførelsesform for den vingummi, der er formålet med frembringelsen, udføres ved hjælp af en fremgangsmåde, som omfatter følgende trin: - Farst laves vingummiens masse ved at blande sukker, glucosesirup, vand og gelatine og/eller pektin.
- —Endvidere fremstilles der en blanding med de aromaer, smagsstoffer og andre hjælpestoffer, der forstyrrer vingummiens organoleptiske egen- skaber samt pH-værdi, hvilket er afgørende for, at vingummien i sidste ende gelerer og forbliver ensartet.
- Derefter blandes begge masser sammen til en enkelt masse kaldet "endelig blanding".
- —Fortynding af funktionelle ingredienser i et flydende medium, fortrinsvis, men ikke på en begrænsende måde, vand, som også kan være olie.
- —Tilsætning af pH-korrektorer til den foregående fortynding med det formål ikke at hindre blandingens pH-værdi og hindre geleringen.
- —Inkorporering af den foregående fortynding i blandingen af vingummi- massen, når temperaturen deraf er under 80 °C.
- Afsætning af denne blanding (vingummimasse og fortynding med funktionelle elementer) på bakker med en stivelsesbase, på hvilke vingummiernes støbeforme forudgående er blevet placeret ved hjælp af en maskine kaldet en mogul. Støbeformene er formerne, med andre ord bjørn, frugter osv… Disse støbeforme fyldes med massen.
- Tørring af de fyldte støbeforme i rum, hvor luftfugtigheden og temperaturen reguleres, indtil vingummien kan fjernes fra formen.
- — Fjernelse af vingummien fra formen.
DK 202000139 Y3 4 Vingummien med funktionelle ingredienser omfatter: - —Sukker, glucosesirup, vand, gelatine og/eller pektin - —polyoler, vand, gelatine og/eller pektin (vingummi med lavt sukkerindhold eller sukkerfri vingummi) - —polydextrose, vand, gelatine og/eller pektin (vingummi med lavt sukkerindhold eller sukkerfri vingummi) - —2aromaer, smagsstoffer og andre hjælpestoffer, der forstyrrer vingummiens organoleptiske egenskaber samt pH-værdi - — funktionelle ingredienser - —pH-regulatorer Blandt de udførelsesformer, der kan opnås, er: en sukkerfri vingummi med aminosyrer (tryptophan, glycin osv.), som er egnet til diabetikere, og som hjælper med at bekæmpe angst i perioder med slankekure. Vingummier med tilsætnings- stoffer, der skal reducere kolesteroltal eller tilføre aktive ingredienser eller produkter såsom omega 3.
Efter i tilstrækkelig grad at have beskrevet den foreliggende frembringelses natur samt den måde, hvorpå den kan omsættes i praksis, skal det bemærkes, at den i sin væsentlige natur kan omsættes i praksis i andre udførelsesformer, der detaljemæssigt afviger fra den, som er angivet som > eksempel, og for hvilke den ansøgte beskyttelse også vil blive opnået, så længe den ikke tilpasser, ændrer eller modificerer sit grundlæggende princip.

Claims (1)

DK 202000139 Y3 BRUGSMODELKRAV
1. Vingummi med funktionelle ingredienser, som er ny ved, at den omfatter: - —=Sukker, glucosesirup, vand, gelatine og/eller pektin. 5 - 1 tilfælde af en sukkerfri vingummi vil dette være polyoler og/eller polydextrose, vand, gelatine og/eller pektin. - —2aromaer, smagsstoffer og andre hjælpestoffer, der forstyrrer vingummiens organoleptiske egenskaber samt pH-værdi - — funktionelle ingredienser - —pH-regulatorer.
DKBA202000139U 2015-09-21 2020-12-22 Vingummi med funktionelle ingredienser DK202000139Y3 (da)

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