JP2024510547A - Paper straws with improved sensory properties - Google Patents

Abstract

The invention relates to a straw (1) for taking liquid or semi-liquid edible products from a package (2) in which the edible products are contained, the straw being a hollow tube having two ends (4). the straw comprises a coating (6) containing at least one volatile flavor product, the coating (6) being such that the liquid or semi-liquid edible product passes through the hollow channel (3). The straw (1) is characterized in that it is adapted to emit a volatile aroma product together with air which is mixed with the liquid or semi-liquid edible product when the straw is sucked into the liquid or semi-liquid edible product. [Selection diagram] Figure 4

Description

The present invention relates to a sustainable straw for drinking liquid or semi-liquid edible products from packaging, making it possible to enhance the sensory experience of the consumer.

[Background technology]
Drinking straws are widely known and used for the consumption of edible liquid or semi-liquid products. Straws provide a playful and practical way to consume edible products.

Straws are generally of simple construction, consisting of a cylinder (the exact cross-section may vary), generally having a length of 5 to 30 cm. Previously they were made from extruded plastic, but with recent awareness of environmental issues and the need to reduce and replace the use of plastic, other materials are being used, for example paper.

Straws, as they are known to date, have enjoyed continuous success and allow the ingestion of various types of liquid or semi-liquid products, and their use is commonly used for the ingestion of flavored products. is connected with.

Recently, as consumers have become more conscious of the need for healthier nutritional intake while retaining a pleasant experience of food and beverage consumption, efforts have been made to increase the number of products associated with edible products, while carefully controlling the nutritional balance of such products. Some have proposed drinking straw solutions to improve organoleptic properties.

GB 2,198,622 discloses one or more side openings in the wall adjacent to the end of the straw to enable liquid to be sucked out from the side of the straw rather than through the end of the straw. British Patent Publication which discloses a drinking straw comprising: The ends of the straw are preferably closed, but may have small openings to complement the side openings. The side openings allow the straw to fill the mouth more effectively, allowing the flavor to be enjoyed and the carbon dioxide in the beverage to be dispersed more effectively, rather than being swallowed. The straws of this invention can be made from any material conventionally used to make such articles, especially extruded plastic or waxed paper.

Although this provides a solution to "boost" the sensory experience, the straws described there do not provide any solution to favorably influence the nutritional aspects of the edible product itself.

[Summary of the invention]
The invention relates to a straw according to the appended claims, in particular a straw for ingesting a liquid or semi-liquid edible product from a package in which the edible product is contained, the straw having two ends. the straw comprises a coating comprising at least one volatile aromatic product, the coating being such that when the liquid or semi-liquid edible product is sucked through the hollow channel , provides a solution to the shortcomings of the existing solutions mentioned above, with a straw characterized in that it is adapted to emit a volatile aroma product together with the air that is mixed into the liquid or semi-liquid edible product. do.

Surprisingly, when a consumer inhales a liquid or semi-liquid product through a straw, a certain amount of air is drawn along with the liquid or semi-liquid product and can enter the consumer's oral system (mouth, throat, and nose). discovered by the applicant.

In the drinking straw according to the invention, the amount of air sucked in with the liquid contacts at least the area of the straw adjacent to the end of the straw placed in the consumer's mouth. This air velocity was found to be sufficient to draw in the molecules present on the surface of the straw.

In one embodiment of the invention, the volatile fragrance product is microencapsulated within the coating. Microencapsulation of aromas, flavors and other similar volatile products is known per se and will not be described in more detail. As mentioned earlier, when a consumer inhales the product through a straw, air is drawn in as well and flows at high velocity over the surface of the straw near the consumer's mouth. The air velocity is sufficient to open the microcapsules and draw in the volatile fragrance product contained therein, which circulates into the air towards the consumer's oral system.

Alternatively, the aroma can be impregnated in liquid form within a capsule that is attached as a coating to the surface of the straw, so that when the straw is opened, the aroma is released into the surrounding air at the same time as the capsule is mechanically opened. emit.

Also alternatively, aromas or scents can be stored on the surface of the straw and released from the surface of the straw by so-called "controlled release". Controlled release may be defined as a method in which one or more active agents or ingredients are available at a desired site and time and at a specific rate. Flavors, aromas, or scents can be encapsulated within the jelly-like matrix coating. In this case their release is significantly influenced by the texture of the gel used. For example, gelatin gels show a large increase in flavor release in the presence of saliva, whereas starch and pectin gels show a decrease in flavor release under these conditions. Therefore, in the present application, a gelatin gel matrix is preferred, and in particular the jelly-like matrix coating is placed in the part of the straw adjacent to the suction/draining opening of the straw, so that the consumer's saliva can absorb the scent during suction. It is preferred if it is placed where it can activate the release of flavor or aroma.

The advantages of controlled release are as follows.
The active ingredient is released at a controlled rate over an extended period of time.
Loss of components during processing or when the jelly-like matrix is exposed to heat can be avoided or reduced.
Reactive or incompatible components can be separated.

Yet another alternative to storing and releasing volatile aroma, scent, or flavor products in and out of the straw is so-called "flavor release by melting." This release mechanism involves storing the flavor, scent, or aroma within a capsule coated or similarly attached to the surface of the straw. When the capsule wall melts at a predetermined temperature, volatile active materials are released. There are many materials (lipids, modified lipids or waxes) that can be melted and are approved for food use. In such applications, the coated flavored particles are stored at a temperature well below the melting point of the coating and then heated above this temperature for release. The melting point of the capsule can be suitably selected, for example, so that it does not melt at ambient temperature, but melts at a temperature corresponding to the temperature of a hot beverage (55° C. to 85° C.). In another alternative, the melting point corresponds to the average temperature of the human body near the mouth. In this case, the capsule melts when the consumer puts the straw in his or her mouth.

Encapsulation techniques, particularly for flavor controlled release, are as follows.
Simple coacervation (provides long-term controlled release mechanism)
Complex coacervation (providing a long-term controlled release mechanism by diffusion and initiated release by pH, dehydration, mechanical effects, lysis or enzymatic effects)
Spray drying (provides long-term controlled release mechanism and initiated release)
Fluidized bed drying (release initiation via pH activation or heat treatment)
Extrusion (provides long-term release)

Generally, the use of a straw to draw in the liquid product together with the release of an aroma, flavor, or scent may result in a flavored product, even if the liquid or semi-liquid edible product that is distributed through the straw is not itself flavored. It is possible to provide consumers with the sensation of drinking.

Thus, the present invention provides an excellent means of allowing consumers to experience tasting and drinking flavored products without the need to add flavor or sugar to the edible product itself. The invention even allows consumers to experience the consumption of flavored beverages with low calorie products, such as water.

Advantageously, the volatile aroma products are in the list including aromas, extracts, or essential oils of fruits, flowers, plants, spices, green or roasted coffee, chocolate, candy, or mixtures thereof. selected natural or artificial flavors or aromas, or essential oils.

The drinking straw according to the invention advantageously comprises cellulose fibres, paper (white or kraft), cardboard, bamboo fibres, apple fibres, sugarcane fibres, bagasse, avocado fibres, rice or wheat fibres, pectin, mineral powders (stone flour or biodegradable polymers such as polylactic acid (PLA), polyhydroxyalkanoate (PHA), polybutyrate adipate terephthalate (PBAT), polysuccinate butylene (PBS), or mixtures thereof. Manufactured from sustainable materials selected within a list that includes:

Preferably, drinking straws are manufactured by extruding a pasty material into hollow channels, cutting to desired length, and then drying. Any other alternative manufacturing techniques known to those skilled in the art may also be used, such as roll techniques.

Also preferably, the hollow channel of the straw has a circular, oval, hexagonal, triangular, rectangular or square cross section. Most preferably hexagonal or square. This is because such a shape has been proven to provide the straw with maximum mechanical resistance, especially during penetration of the straw through the package wall.

The inner surface of the hollow channel can advantageously be coated with a thin hydrophobic coating. Alternatively, hydrophobic compounds can be incorporated into the mass of material that makes up the straw. This ensures that the liquid passing through the straw does not adversely affect its mechanical properties, especially if the liquid is hot (the straw of the invention can be used for drinking hot or cold products). be able to).

In a preferred embodiment of the invention, the outer surface of the hollow channel comprises at least one fishhook-shaped (or barb-shaped) element adapted to prevent the straw from being withdrawn from the package in which it has been inserted. This reduces the amount of individual items that are recycled due to the straws being thrown away and recycled along with the packaging they were used with. The environmental impact of straws after use is improved.

In a particular embodiment of the invention, at least one of the ends of the straw is folded and/or sealed and has at least one, preferably at least two, dispensing openings arranged through the side wall of the hollow channel. Equipped with. The opening is arranged at a distance of 1 mm to 15 mm, preferably 3 mm to 10 mm from the folded and/or sealed end.

The invention further provides a closed package for packaging and dispensing a liquid or semi-liquid edible product, the closed package comprising a wall adapted to be penetrated by a straw, the closed package comprising: The present invention relates to a closed package, further comprising a housing arranged on the closed package surface, the housing being adapted for arranging a straw according to the invention as described above.

Additional features and advantages of the invention are set forth in, and will become apparent from, the following description of the presently preferred embodiments with reference to the drawings.

1 is a perspective view of a straw according to the invention; FIG. Figure 2 is a perspective view of the straw of Figure 1 inserted into a paper pack, ready for use; 1 is a perspective view of an alternative embodiment of a straw according to the invention; FIG. FIG. 3 is a perspective view of yet another alternative embodiment of a straw according to the invention; FIG. 5 is a perspective view showing the flow of the product poured out from the straw shown in FIG. 4; 1 is a perspective view of a folded configuration of a straw according to the invention; FIG. Figure 7 is a perspective view of the folded straw shown in Figure 6 placed in a side pocket of a beverage carton;

[Form for carrying out the invention]
1 and 2 a straw 1 according to the invention is shown for ingesting a liquid product, for example water or milk or an unflavored nutritional composition, from a closed package 2 in which the edible product is contained. has been done. The straw 1 comprises a hollow elongated channel 3 with two ends 4. The closed package 2 comprises a wall 5 adapted to be pierced by a straw.

In accordance with the principles of the invention, the straw 1 is provided with a coating 6 comprising at least one volatile flavor product, such as a chocolate flavor, microencapsulated within the coating. The coating 6 is adapted to release the volatile flavor product together with the air that is mixed with the liquid or semi-liquid edible product when the liquid or semi-liquid edible product is drawn through the hollow channel.

The coating 6 can be placed on the inner or outer surface of the hollow channel 3. It does not necessarily have to cover the entire surface, but only a portion of the surface. In the embodiment shown in FIG. 1, the coating 6 covers a small portion of the outer surface of the straw (indicated by hatched lines) adjacent to the straw end 4. In the embodiments shown in Figures 4, 5, 6, and 7, the coating is applied to the inner surface of the straw (and is therefore not visible on the drawings).

If the straw 1 is symmetrical, the coating 6 is applied near both ends so that the consumer can use the straw by sucking through one or the other end 4 (not shown). If it is asymmetrical as shown in Figure 1, the coating 6 will protrude from the package 2 when the straw 1 is inserted into the package 2, at the end through which the consumer will ingest the product. It is applied only near the edges (Figure 2).

In the embodiment shown in the drawings, the drinking straw is made of 95% cellulose fibers, about 1% mineral powder (such as stone dust or sand), and polylactic acid to bind the fibers and ensure the structural integrity of the material. (PLA) or a mixture containing 4% biodegradable polymers such as polyhydroxyalkanoates (PHA). The material is extruded and dried to form straws.

In the embodiment shown in Figures 1 and 2, the hollow channel of the straw has a square cross section. In an alternative embodiment, the cross section of the straw is hexagonal, as shown in FIG. A hexagonal or square shape has been proven to provide the greatest mechanical resistance of the straw, especially during penetration of the package wall 5 by the straw 1.

In the preferred embodiment of the invention shown in Figures 1, 3, 4 and 5, the outer surface of the hollow channel 3 is such that it prevents the straw from being withdrawn from the package 2 (Figure 2) into which it has been inserted. A fitted fishhook-shaped element 7 is provided. Fishhook element 7 allows the insertion of. This reduces the amount of individual items that are recycled due to the straws being thrown away and recycled along with the packaging they were used with. The environmental impact of straws after use is improved.

In a particular embodiment of the invention shown in FIGS. 4 and 5, at least one of the ends 4 of the straw is folded and sealed to provide four dispensing openings 8 disposed through the side wall of the hollow channel 3. Be prepared. The opening 8 is located at a distance of approximately 5 mm from the folded and/or sealed end.

When the consumer inhales the product from the package with a straw inserted, the product 9 reaches the mouth through the openings 8, and the flow is indirect between the four openings 8, as shown in Figure 5. divided into This improves the perception in the mouth by allowing a better mixing of the liquid product 9 with the aromatized air with entrapped aromas captured from the coating 6, which is simultaneously drawn up by the consumer. Improve.

As shown in Figure 7, the straw 1 of the invention is adapted to be folded into a flat configuration and placed in a dedicated housing 10 located on one of the packaging surfaces.

It is to be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications may be made without departing from the spirit and scope of the invention and without diminishing its attendant advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims (10)

A straw (1) for ingesting a liquid or semi-liquid edible product from a package (2) containing said edible product, said straw comprising a hollow elongated channel having two ends (4). (3), said straw comprising a coating (6) comprising at least one volatile flavor product, said coating (6) comprising said liquid or semi-liquid edible product in said hollow channel (3); A straw (1), characterized in that it is adapted to emit said volatile aroma product together with air which is mixed into said liquid or semi-liquid edible product when sucked through it. Straw (1) according to claim 1, wherein the volatile fragrance product is microencapsulated within the coating (6). Straw (1) according to claim 1, wherein the volatile fragrance product is encapsulated within a jelly-like matrix coating for a controlled release mechanism. The volatile fragrance product is stored in a capsule coated or similarly attached to the surface of the straw, the capsule being adapted to melt at a predetermined temperature to release the volatile active product. A straw (1) according to claim 1, wherein the straw (1) is The volatile aroma product is natural or selected from the list including aromas, extracts, or essential oils of fruits, flowers, plants, spices, green or roasted coffee, chocolate, candy, or mixtures thereof. Straw (1) according to any one of claims 1 to 4, which is an artificial flavor or aroma or an essential oil. Cellulose fiber, paper (white or kraft), cardboard, bamboo fiber, apple fiber, sugarcane fiber, bagasse, avocado fiber, rice or wheat fiber, pectin, mineral powder (stone flour or sand, etc.), polylactic acid (PLA), poly Manufactured from sustainable materials selected within a list that includes biodegradable polymers such as hydroxyalkanoates (PHA), polybutyrate adipate terephthalate (PBAT), polybutylene succinate (PBS), or mixtures thereof , straw (1) according to any one of claims 1 to 5. Straw (1) according to any one of claims 1 to 6, produced by extruding a pasty material into hollow channels, cutting to the desired length and then drying. 1 . The outer surface of the hollow channel ( 3 ) comprises at least one fishhook-shaped element ( 7 ) adapted to prevent the straw from being withdrawn from the package ( 2 ) in which it is inserted. The straw (1) according to any one of items 1 to 7. At least one of the ends (4) of said straw is folded and/or sealed and has at least one, preferably at least two, dispensing openings (8) arranged through the side wall of said hollow channel (3). ), and the opening (8) is arranged at a distance of 1 mm to 15 mm, preferably 3 mm to 10 mm, from the folded and/or sealed end. The straw (1) according to item 1. A closed package (2) for packaging and dispensing liquid or semi-liquid edible products, said closed package comprising a wall (5) adapted to be pierced by a straw (1). , the hermetically sealed package further comprising a housing (10) arranged on the surface of the hermetically sealed package, said housing (10) arranging a straw (1) according to any one of claims 1 to 9. A closed package (2), characterized in that it is adapted to.

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