FR2738460A1 - Prepn. of food with variable viscosity by addn. of gelling thickener - Google Patents

Abstract

Food drink is prepd. by adding a gelling thickener to a liq. food during mfr., giving a prod. with variable viscosity which passes from a temporary gel state to a liq. state according to whether it is at rest, at room temp., in the original flexible and malleable package or is absorbed by the consumer after extn. from the container.

Description

 The present invention relates to a food liquid characterized in that by adding, during its manufacture, a thickening gelling agent, it has a more or less dense variable viscosity state ranging from the temporary gelled state to that of liquid, depending on whether it is at room temperature in its original flexible and malleable packaging, or whether it is absorbed by the consumer after extraction from its container.

 The consumption of liquid food is dependent on a certain attention on the part of the consumer who must take care not to spill or spill the beverage during all the time necessary for its absorption. This results in an alienating dependence not always accepted by children and adolescents who like to keep complete freedom of movement and movement while distinguishing themselves from adults and in their traditional way of consuming beverages.

 The liquid food according to the invention makes it possible to remedy this state of affairs. I1 indeed presents itself under different physical aspects in direct relation with the temperature on the one hand and the mechanical forces to which it is subjected on the other hand. In its original packaging at room temperature, at rest and without any particular mechanical constraint, the liquid food comes in a certain viscosity giving it a temporary gelled state. During tasting after opening the packaging, following the combined mechanical effects exerted by the consumer, both suction and simultaneous pressure applied to the body of the flexible and malleable container, the liquid food loses its consistency, abandons its temporary gelled state, turns into an aqueous gel, which then allows its absorption and then its total liquefaction by simple heating in the mouth. Food liquid can therefore be tasted directly from its container, without the risk of losing or spreading it, even in several doses spread over time or during travel.

According to its specific manufacturing and packaging methods:
Food liquid is made from any liquid food compound which incorporates a thickening gelling agent, allowing it: 10) to remain in its original packaging at rest and without any particular mechanical stress, in the temporary gelled form d '' a viscosity, measured at 200C with a Brookfield RVT viscometer mounted with a stand
Helipath and TE mobile in cross rotating at 5 rpm, between 150 and 3,500 Poises, 20) to pass during its absorption, after extraction of its container and warming in the mouth of the consumer in a completely liquid form of viscosity, measured at 350C with the Physica Rhelab MC1 rotary viscometer, between 1.2 mPa.s and 5 mPa.s (milli Pascal second).

 To facilitate, after opening its container, the extraction of the beverage and its transformation of viscosity, the liquid food is presented in flexible and malleable packaging, with a capacity of 65 ml to 175 ml, made from films or sheets of '' a suitable plastic, from cardboard materials or sandwich composite materials.

 Gelatin, extracts of agar-agar algae, carrageenans, locust bean, tragacanth, arabic, damar or xanthan gum as well as pectin or any suitable composition based on similar substances resulting in the same viscosity states mentioned at the temperatures indicated, can be used as thickening gelling agents in the preparation of edible liquids with variable viscosity.

As a first preferred example of the inventor and in a schematic manner, the liquid food is prepared in the following way from a traditional food beverage, commercial or any composition
- Dissolve in 100 cc removed from the beverage to be prepared and heated between 700C and 8 OOC, from 5 g to 35 g of a thickening gelling compound, strength in 2800 Bloom gel, consisting of 93% gelatin, 3% of agar-agar algae extract and 4% locust bean gum.

 - The dilution syrup obtained is then strongly mixed with 900 cc of the beverage to be prepared under variable viscosity.

 - The food liquid obtained is then packaged, after pasteurization, in a flexible and malleable sterilized container which is sealed after filling.

 As a second preferred example of the inventor and in a schematic manner, the edible liquid is prepared in the following form from a traditional gaseous beverage, commercial or of any composition: Is added to the beverage to be prepared, under controlled atmosphere and temperature, either by means of a dilution syrup or directly, per 1000 cc of liquid to be prepared, from 0.5 grams to 3.5 grams of a thickening gelling agent of force 2800 Bloom. The amount of carbon dioxide in the mixture is adjusted according to the strength of the packaging used. The food liquid obtained after pasteurization, not yet frozen, is then packaged in a flexible and malleable sterilized container, with a capacity of 65 ml to 175 ml which is sealed after filling.

 As a third preferred example of the inventor and in a schematic manner, the liquid food is prepared in the following form, from a fruit drink intended for children containing from 8% to 25% of carbohydrates: for the beverage to be prepared, under controlled atmosphere and temperature, a mass amount of 0.5% to 3.5% of a thickening gel-strength compound in gel 2800 Bloom. The food liquid obtained is then packaged, after pasteurization, in a flexible and malleable sterilized container, with a capacity of 65 ml to 175 ml which is sealed after filling.

 The mass quantity of the thickening gelling agent to be incorporated into a liquid food to make it at 200C, at a viscosity between 150 peas and 3,500 peas, and at 350C at a viscosity between 1.2 mPa.s and 5 mPa. s (milli Pascal second), is, to a certain extent, inversely proportional to its degrees of frost force. The more the thickening gelling agent used is of high gel strength, the less we will have to incorporate into the liquid food to be prepared and the less its gel strength, the more we will have to incorporate. The mass quantity of the thickening gelling agent to be incorporated into the beverage to be prepared, with a gel strength chosen by way of example at 2800 Bloom, is between 0.5% to 3.5%.

 Beverages, fruit juices, fruit nectars, fruit drinks, syrups, drinks with plant extracts, drinks with natural extracts, drinks with artificial flavors, sodas and sodas with plant extracts, alcoholic or non-alcoholic beverages are prepared in a variable viscosity by applying the same principles as those set out in the three examples above given for non-limiting indication.

 The variety of thickening gelling products available, their multiple combinations, degrees of concentration and gel strength, makes it impossible to cite all of the preparations in detail, leading to the same results as those of the three examples given above. non-limiting indicative title.

 In order to meet consumer requirements, regardless of the actual treatment intended to temporarily gel food liquids in their original packaging, during their preparation, beverages may undergo some readjustments in aromas, carbohydrates, acidifiers, carbon dioxide, colors and other constituents affecting flavor and appearance. In the same spirit, the contributions of stabilizers, preservatives, antioxidants and other agents of the same type could also be corrected or supplemented taking into account the final composition of the edible liquid. Specific beverages may be specially composed in order to present them in this form of edible liquid with variable viscosity.

 This invention is intended to provide a new concept in the way of preparing, presenting and tasting food liquids of all types. Its industrial applications relate to the beverage, syrup and food beverage industry, gaseous or non-gaseous, alcoholic or non-alcoholic.

Claims (1)

RESELL ICAT IONS  1) Food liquid characterized in that by adding a thickening gelling agent during its manufacture, it has a more or less dense state of variable viscosity ranging from the temporary gelled state to that of liquid, depending on whether it is at rest at room temperature in its original flexible and malleable packaging, or it is absorbed by the consumer after extraction from its container.