RU2763508C1 - Food product in the form of a soft pasty mass in a flexible tubular casing - Google Patents

Abstract

FIELD: food packaging.

SUBSTANCE: invention relates to the field of food packaging and can be used in the packaging of soft pasty food products. A food product is proposed in the form of a soft mass in a flexible tubular casing based on a polymeric material, in which the casing material includes, as raw materials, pre-crushed to a powdery state and mixed polybutylene succinate, straw and cotton with the following mass fraction ratio of 100-150:10-15:10-3 respectively, while the mixed components are heated to a temperature of 150-200°C, stirred until the raw components are completely dissolved and a homogeneous mass is obtained, then the mass is cooled to the state of its plastic deformation and a shell is formed, passing the mass through at least one profiling die to obtain a tubular products. In this case, the shell is formed with an inner diameter of 3-7 mm and a wall thickness of 0.3-0.5 mm. The resulting tubular products are cut into sections 6-12 cm long.

EFFECT: invention improves the consumer properties of the product by increasing the strength, flexibility, ease of use and environmental friendliness of the shell due to rapid and complete decomposition during its disposal.

3 cl, 3 ex

Description

The invention relates to the food industry, the field of food packaging, and can be used for packaging soft pasty food products, such as sugary confectionery such as soft candy, chocolate paste, soufflé, marshmallows, condensed milk, custard, jams, marmalade, jelly, yogurt, ice cream, soft meat products such as pates, jelly and sausages, dairy products such as cheese, cottage cheese and butter, condensed juice, etc.

Every year, manufacturers pay more attention to food packaging in order to increase consumer properties and in order to arouse consumer interest.

In addition, along with traditional types of food products, the market is constantly replenished with new types of food products, which have acquired new properties thanks to new technological methods due, for example, to creating products of a certain degree of softness (viscosity) by grinding, homogenizing, thickening, thinning, etc. .

For example, so-called soft candies appeared. Traditional stand-alone candies use roll-on packaging. The package is filled with sweets of the appropriate size. For a new type of sweets with a certain viscosity (soft candies), traditional packaging is not suitable, therefore, new types of packaging for these confectionery products are constantly being searched for and emerging.

From the prior art, a food product is known in the form of a soft pasty mass (a sugary confectionery product of the soft candy type) in a flexible tubular shell (straw) based on a polymer material (RU 2741094 C1, 01/22/2021).

A well-known food product has an original packaging (shell), which allows the consumer to avoid unwanted contact (for example, with hands) with the mass of the product (candy mass), as well as its contact with the external environment.

The disadvantage of this well-known food product is its low consumer properties, due to the fact that its tubular shell does not have sufficient strength, flexibility, inconvenient to use, has low environmental friendliness during its disposal due to its long and incomplete decomposition.

The technical result of the invention is to eliminate these shortcomings and create such a food product in the form of a soft pasty mass in a flexible tubular shell, which will improve the consumer properties of the product by increasing the strength, flexibility of the shell, improving ease of use and improving environmental friendliness due to the rapid and complete decomposition of the shell when it is disposed of.

The specified technical result is achieved in a food product in the form of a soft mass in a flexible tubular shell based on a polymeric material, in which the shell material includes semi-butylene succinate, straw and cotton pre-crushed to a powdery state and mixed as raw materials in the following ratio of mass parts 100-150: 10-15:10-3, respectively, while the mixed components are heated to a temperature of 150-200 ° C, mixed until the raw components are completely dissolved and a homogeneous mass is obtained, then the mass is cooled to the state of its plastic deformation and the shell is formed, passing the mass, at least at least through one shaping die to obtain a tubular product.

In addition, the shell is molded with an inner diameter of 3-7 mm and a wall thickness of 0.3-0.5 mm,

In addition, the resulting tubular products were cut into sections 6-12 cm long.

Polybutylene succinate (PBS) is a thermoplastic polymer resin from the polyester family. PBS is a biodegradable aliphatic polyester with properties comparable to polypropylene.

Since PBS naturally degrades into water and CO ₂ , it is a biodegradable alternative to some common plastics and is widely used in packaging, both food and cosmetics, disposable products such as tableware or medical devices.

The addition of straw powder to PBS under certain conditions and ratios promotes the formation of microscopic pores, which increases the gas barrier properties of the shell material.

Cotton powder contains a large amount of cellulose, which will increase the tensile properties and flexibility of polybutylene succinate

Adding straw and cotton to PBS in the indicated ratios will speed up the degradation process of the shell, because the plastic will decompose in the presence of microorganisms, hot and humid conditions, etc., which will not cause environmental pollution.

The invention is illustrated by the following and examples

Example 1

Initially, a qualitative assessment and grinding of raw materials are carried out.

Polybutylene succinate is ground to a powder. When grinding wheat straw to a powder state, a cellulose homogeneous mass is obtained. It is possible to add other cereal plants. Cotton fibers are also ground to a powder state.

Then, the raw materials in the powdered state were taken in the ratio of mass parts: polybutylene succinate powder 100 parts, straw powder 10 parts, and cotton fiber powder 10 parts, and mixed. Next, heating was carried out to a temperature of 150°C with stirring until complete dissolution of the raw materials and obtaining a homogeneous mass.

The resulting homogeneous mass was cooled to the state of its plastic deformation (65°C) and a shell was formed by passing the mass by extrusion through profiling dies, the profile of which formed a hollow cylindrical tubular product with smooth outer and inner surfaces of the shell, an inner diameter of 3 mm and a wall thickness of 0 .3 mm.

The resulting tubular products were filled with a soft paste-like candy mass, which included various flavoring additives, cooled and cut into sections 7 cm long.

Example 2

Produced preparatory actions similar to Example 1.

Raw materials in the powdered state were taken in the ratio of mass parts: polybutylene succinate powder 125 parts, straw powder 12 parts, and cotton fiber powder 7 parts, and mixed. Next, heating was carried out to a temperature of 170°C with stirring until complete dissolution of the raw materials and obtaining a homogeneous mass.

The resulting homogeneous mass was cooled to the state of its plastic deformation (65°C) and a shell was formed by passing the mass by extrusion through profiling dies, the profile of which formed a hollow cylindrical tubular product with smooth outer and inner surfaces of the shell, an inner diameter of 6 mm and a wall thickness of 0 .4 mm.

The resulting tubular products were filled with a soft paste-like curd mass with various flavoring additives, cooled and cut into sections 9 cm long.

Example 3

Produced preparatory actions similar to Example 1.

Raw materials in the powdered state were taken in the ratio of mass parts: polybutylene succinate powder 150 parts, straw powder 15 parts and cotton fiber powder 3 parts, and mixed. Next, heating was carried out to a temperature of 200°C with stirring until complete dissolution of the raw materials and obtaining a homogeneous mass.

The resulting homogeneous mass was cooled to the state of its plastic deformation (65°C) and a shell was formed by passing the mass by extrusion through profiling dies, the profile of which formed a hollow cylindrical tubular product with smooth outer and inner surfaces of the shell, an inner diameter of 7 mm and a wall thickness of 0 .5 mm.

The resulting tubular products were filled with various jellies prepared from various fruit and berry raw materials, cooled and cut into sections 12 cm long.

Finished food products in tubular casings were packed in small commodity packages to be sold, for example, through retail chains.

The proposed food product as a soft mass may contain, for example, sugary confectionery products such as soft candy, chocolate paste, soufflé, marshmallow, condensed milk, custard, jams, marmalade, jelly, yogurt, ice cream, soft meat products such as pate, jellied meat and sausages, dairy products such as cheese, cottage cheese and butter, condensed juice, etc.

When using the proposed food product in a flexible tubular shell, the consumer easily compresses the shell from its lower part to the upper one, gradually squeezing out a soft pasty mass (candy mass, curd mass, meat pate, etc.) into the mouth due to slight deformation of the tube material.

The shell of the food product has increased strength and flexibility due to the choice of these raw materials in the specified mass ratios.

Also, the thickness of the wall of the tube maintains a certain degree of flexibility, there is an easy extrusion of the mass of the food product filling the tube.

When choosing the mass ratios of the raw components of the tube material is less than their lower limits, the strength of the shell material is reduced. When choosing mass ratios greater than the upper limits, excessive viscosity and "stretchiness" of the shell material appears.

The inner diameter of the body tube is 3-7 mm.

With a tube diameter greater than 7 mm, both very light forceful removal of the mass of the food product from the tube, and accidental removal of it can occur. With an inner diameter of the tube less than 3 mm, the extraction of the mass is difficult.

Within the specified inner diameter range, the mass of the product is securely fixed without external force applied to it and without leakage.

In the case of filling a tube with a sweet food product for children, each individual tube must store such an amount of mass that it does not exceed a single portion for children and children would not abuse sweet products.

Tubes with a length of 6-12 cm and a diameter of 3-7 mm will facilitate the packaging of several products in a common package.

Squeezing the shell to extract the mass when used by the consumer is easy and requires little effort. In this case, even when a significant force is applied, the shell does not break, does not break due to the flexibility provided both by the material itself and by the parameters of the shell itself.

The proposed food product has high consumer properties, allowing it to be used, in particular, in products for children, which are subject to high requirements, in particular, and for their safety.

The shell of the food product has a high tensile strength, it does not break, but only bends easily. The shelf life of the product packed in this shell increases.

In addition, the shell has a high degree of its utilization due to rapid decomposition. Adding straw and cotton will speed up the decomposition process by 3-5 times.

Claims (3)

1. A food product in the form of a soft mass in a flexible tubular casing based on a polymeric material, characterized in that the casing material includes, as raw materials, polybutylene succinate, straw and cotton, preliminarily crushed to a powdery state and mixed, in the following ratio of mass parts 100-150:10 -15:10-3, respectively, while the mixed components are heated to a temperature of 150-200°C, mixed until the raw components are completely dissolved and a homogeneous mass is obtained, then the mass is cooled to the state of its plastic deformation and a shell is formed, passing the mass, at least , through one shaping die to obtain a tubular product. 2. The product according to claim 1, characterized in that the shell is molded with an inner diameter of 3-7 mm and a wall thickness of 0.3-0.5 mm. 3. The product according to claim 1, characterized in that the resulting tubular products were cut into sections 6-12 cm long.