DE102005037325A1 - Edible mass based on starch - Google Patents

Abstract

The invention relates to an edible starch-based mass or matrix which, in its consistency, is surprisingly reminiscent of the so-called slimy, which is made from synthetic polymers and is particularly popular with children. In this respect, the subject matter of this invention can be referred to as an "edible slimy".

Description

The Invention relates to an edible or starch-based matrix, which in its consistency is surprisingly reminiscent of the so-called "Slimy", which made of synthetic elastomers and is especially very popular among children. In this respect, the subject of this Invention as "edible Slimy ".

description the invention

It it was found that the unique texture of an edible mass (Slimy) can be obtained by using at least one long-chain starch which is at least partially gelatinized and is retrogradation stable is. Otherwise, the strength can any strength be.

When long-chain strength becomes a strength which has a Staudinger index in ml / mg of> 50, preferably> 70, more preferably> 90, most preferably> 110. The higher the Staudinger index is, the more shows the edible Slimy the typical Properties of viscoelastic to rubbery behavior. The rubbery behavior comes as short as the synthetic Slimy Stress time expressed. The higher the Staudinger index, the less strength must be used to obtain the desired properties. Therefore, regarding this aspect strengths with a Staudinger index in ml / mg of> 120, more preferably> 150, most preferably of> 180. Since potato strengths the highest Staudinger indices with partly> 200 they are very particularly preferred.

Regarding The physical modification must have the strength in the final product at least partially gelatinized, preferably the starch is fully gelatinized, more preferably at least partially plasticized, most preferably completely plasticized. In this order, the character of the typical Slimy characteristics decreases to. Is the strength partly to completely gelatinized, the texture is shorter, the surface slightly grainy, the mass a bit cloudy and in the mouth creates a slightly rough to furry feeling. With increasing plasticization, wherein the individual starch macromolecules the molecular structure of the original one Leaving starch grain and therefore a homogeneous solution arises while the solution previously inhomogeneous, the texture becomes longer, the surface smoother and shinier, takes the transparency increases and the mouthfeel becomes finer, the masses gentle and soft to slippery or slightly slimy.

As a result Retrogradation affects the unique properties why, if possible, retrogradation-stable Strengthen be used. Because the tendency to retrogradation with the amylose content strong increases, preferred starches have an amylose content in % By weight of <23 on. More preferably, they have an amylose content of <20, most preferably from <18 on. All Waxy starches are particularly preferred with even lower levels of amylose. Of the Waxy strengths is potato starch preferred because it has an amylose content of near 0.

A different possibility, to suppress the retrogradation consists of the use of chemically modified starches such as bsw. substituted Strengthen, in particular hydroxypropylated or acetylated starches. In In this case, the amylose content may be higher than stated above. However, best results are obtained when a low amylose content combined with a chemical modification. The modified Strengthen can additionally also be networked like bsw. Di-starch phosphates or adipates.

Well suitable strengths are bsw. hydroxypropylated or acetylated tapioca, waxy corn or potato starches, with or without networking.

Regarding workability, cold-water-soluble or swelling starches are particularly preferred, especially potato starches, because they swell particularly well due to the high phosphate content and thus be processed well plastically at room temperature can. During processing, shear forces have a positive effect and guide them to very good end properties in the product. Therefore, for the continuous Processing extruder particularly well suited, but also other mixing units, the shear forces generate like bsw. Sulzer mixing. For batch processing, mixed and kneading units particularly well suited, such as bsw. Batch mixer, Propeller mixer, internal mixer, especially Z-kneader.

Of the maximum content of long-chain starch in weight% is 50, more preferably at 40, more preferably at 30, even more preferably at 27, more preferably 25, most preferably 24.

Of the minimum content of long-chain starch in wt.% is 3, more preferred at 4, more preferably at 5, even more preferably at 6, most preferably at 7th

The large range of meaningful starch content is based on the fact that similar textures are obtained with high starch content and high water content as with lower starch content and low water content. On the other hand, the viscoelastic properties of the edible Slimy are in a wide range of bsw. 5-25% starch content at the same water content surprisingly similar.

In a preferred embodiment is the dynamic viscosity of Slimy in mPas at 25 ° C and at a shear rate of 100 / s in the range of 5-50000, more preferably from 10-25000, more preferably from 20-15000, even more preferably from 30-10000, most preferably from 40-5000.

Of the Water content in% by weight is in the range of 1-97, preferably of 5-90, more preferably 7-70, still more preferably 10-60, still more preferably from 11-50, more preferably from 12-40, most preferably from 12-35.

Of the Edible Slimy may comprise one or more polyols, the Content of polyols in% by weight, preferably in the range of 0.5-70, more preferably from 2-40, most preferably 3-30. Polyols are bsw. Glycerin, sorbitol, Erythritol, xylitol, mannitol, galactitol, tagatose, lactitol, maltitol, Maltulose, Isomalt, Hydrogenated Starch Hydrolysates.

Further additions are retrogradationshemmende substances such as bsw. very much branched Strengthen. among them fall in particular dextrins. Also oligosaccharides or nutriose are in this regard useful.

With the proportion of long-chain starch, optionally with a proportion of other starches, with the water content and the content of polyols can increase the consistency of the edible Slimy be set in a wide range, which is why the specified range of dynamic viscosities, whereby the characteristic viscoelastic behavior results, very much is big. This area is illustrated on the one hand by liquid to dripping consistency to viscous to solid consistency like bsw. with a bubble gum.

• 1. Mono- Di- und Trisaccharide wie bsw. Glucose, Fructose, Galactose, Sucrose, Maltose, Trehalose, Lactose, Lactulose, Isomaltulose, Raffinose, Glucose Sirupe, High Maltose Sirupe, High Fructose Sirupe, Zucker Spektren, Polydextrose, et.
• 2. Nahrungsergänzungsstoffe wie Vitamine, Mineralstoffe, Pflanzenextrakte
• 3. Energetisierende Stoffe, Maltodextrine, Isotonische Mischungen
• 4. Fruchtextrakte und Konzentrate, Molassen
• 5. Pürees irgendwelchen Ursprungs, bsw. püriertes Fleisch, pürierte Pasta
• 6. Zusatzstoffe wie Farbstoffe, Aromas, Säuren, Lebensmittelhilfsstoffe, Konservierungsmittel und dergleichen

In the simplest case, the edible Slimy has only strength and water. In addition, however, a virtually unlimited range of fillers can be incorporated. A non-exhaustive list of fillers includes:

• 1. mono-di- and trisaccharides such as bsw. Glucose, fructose, galactose, sucrose, maltose, trehalose, lactose, lactulose, isomaltulose, raffinose, glucose syrups, high maltose syrups, high fructose syrups, sugar spectra, polydextrose, et.
• 2. Nutritional supplements such as vitamins, minerals, plant extracts
• 3. Energizing substances, maltodextrins, isotonic mixtures
• 4. Fruit extracts and concentrates, molasses
• 5. Purees of any origin, bsw. pureed meat, pureed pasta
• 6. Additives such as dyes, flavorings, acids, food adjuvants, preservatives and the like

• 1. Im Süsswarenbereich
• 2. Im Bereich Genuss und Fun
• 3. Im Bereich Snack
• 4. Im Bereich Sport und Sporternährung
• 5. Als neue Darreichungsform für Nutritionals
• 6. Im Bereich Convenience, bsw. Als Ernährung im Auto
• 7. Im Bereich Gesundheit und Low GI
• 8. Im Bereich Spitalernährung

Depending on the fillers, there are numerous uses such as bsw.

• 1. In the confectionery area
• 2. In the area of enjoyment and fun
• 3. In the snack area
• 4. In the field of sports and sports nutrition
• 5. As a new dosage form for nutritionals
• 6. In the area of convenience, bsw. As a diet in the car
• 7. In the field of health and low GI
• 8. In the field of hospital nutrition

When Dosage forms and packaging come e.g. Tubes, bags or Squeezeme sticks into consideration.

example 1

12.7g hydroxypropylated crosslinked tapioca starch was mixed with 12g of water, 3g Glycerol, 21 g glucose syrup (containing 20% water), 24 g sugar solution (containing 30% water) and 1 g sodium citrate, as well as with raspberry aroma Room temperature mixed with a spatula in a beaker and then in a microwave oven at 95 ° C heated. After that, the mixture became intense by hand with the spatula mixed. The resulting mixture showed Slimy-like texture, but the consistency was slightly grainy.

Example 2

As Example 1, but only 7g of starch was used. The consistency was thinner as in Example 1. The mass obtained and its viscoelastic Behavior is shown in pictures 1 to 3. In picture 1 becomes a sample of about 3g held between two fingers, in picture 2 this sample is stretched rapidly by a multiple of the original length. In picture 3 solved the sample under tension on one side and jumped then return to its original position like a stretched rubber band. Here clearly shows the elastic behavior. This is how in a synthetic Slimy with short exposure time to Expression. If the sample is stretched slowly, then it will be comparable again as with a synthetic Slimy the elastic stretch in converted a plastic strain, the material flows viscous and there are only small restoring forces, so the stretched sample does not snap back to its original position.

Also in terms of the stickiness in dependence to observe a different behavior from the timescale. If the liability time is short, then the material is slightly sticky, dissolves but very good again, without leaving any residue. In the case of a long liability, however, the liability increases.

Example 3

As Example 2, but the mixture was added to a Brabender kneader 100upm and 90 ° C while Mixed for 5min. The mixture obtained was very homogeneous, the surface smooth and shiny, the Texture long.

Example 4

As Example 2, but 7g of a pregelatinized hydroxypropylated and networked tapioca starch used and the kneader temperature was 25 ° C. The resulting mixture was similar to Example 3, but much thinner Consistency.

Example 5

As Example 2, but 7 g of a hydroxypropylated potato starch was used and the kneader temperature was 75 ° C. The resulting mixture was very similar as in Example 4

Example 6

As Example 4, but 7g of a pregelatinized acetylated crosslinked waxy potato starch used. The mixture obtained was similar to Example 4, but of much thicker consistency.

Example 7

As Example 3, but a Z-kneader at 100μm and 80 ° C was used and it was kneaded for 5min. The resulting mixture was practically the same as in example 3.

The Mixtures of Examples 1 to 3 became experts in sweets Industry submitted and it was attested that the viscoelastic Properties and the mouthfeel unique and new.

Claims (10)

Edible composition, characterized in that the edible mass exhibits a viscoelastic behavior and has at least one long-chain starch which is at least partially gelatinized and is resistant to retrogradation. Edible composition according to claim 1, characterized that the edible mass is a proportion of long-chain starch in wt. % of 3-50%. Edible composition according to one of claims 1 to 2, characterized in that the long-chain strength at least partially plasticized. Edible composition according to one of claims 1 to 3, characterized in that the viscosity in mPas of the mass at 25 ° C and at a shear rate of 100 / s in the range 5-50000. Edible composition according to one of claims 1 to 4, characterized in that the water content in wt.% In the range 1-97% lies. Edible composition according to one of claims 1 to 5, characterized in that the content of polyols in wt.% in the range of 0.5-70%. Edible composition according to one of claims 1 to 6, characterized in that the mass at least one filler having. Edible composition according to one of claims 1 to 7, characterized in that the mass produced with a mixer was, especially with a batch mixer or a continuous mixer. Edible composition according to one of claims 1 to 8, characterized in that the mass in a tube, in a Bag or packed in a squeeze-me packaging. Use of the edible composition according to any one of claims 1 to 9 in at least one of the following areas: confectionery, enjoyment and fun, snack, Sports and sports nutrition, Nutritionals, Convenience, Health and Low GI.