• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a straw made of an edible material for the consumption of beverages comprising the following ingredients: water, gelling agent, sugar, a stabilizing agent or thickener, and a plasticizing or wetting agent. The present invention also relates to a method for obtaining the edible straw as well as to the straw obtained by it and its use for the consumption of beverages. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2545830A1
    申请号:ES201530630
    申请日:2015-05-08
    公开日:2015-09-15
    发明作者:Enric JUVIÑA；Carlos ZORZANO；Víctor SÁNCHEZ TOLEDO；Michael BARAFFE
    申请人:Sorbo Mjv S L；Sorbo Mjv Sl；
    IPC主号:
    专利说明:

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    P201530630
    07-29-2015
    It is recommended that the product be kept in a cool and dry environment. It would be advisable to advise end users not to store or keep them near machines that heat up like a coffee maker.
    It is therefore an object of the present invention a straw made of an edible material for the consumption of beverages comprising the following ingredients in the following percentages by weight over the total composition, so that the total sum thereof does not exceed 100% of the composition:
    Ingredients:% by weight
    Water: 3% -15% Gelling agent: 0.5% -2% Sweetening agent: 75% -90% Stabilizing / thickening agent: 05% -2%
    Plasticizing / wetting agent: 0.10% 1.5%
    According to another aspect of the straw, the gelling agent is selected from the group consisting of gelatin, pectin, xanthan gum and carrageenan as well as mixtures thereof.
    According to another aspect of the straw, the sweetening agent is selected from the group consisting of cane sugar, refined sugar, glass sugar, brown sugar, fructose, honey, steviol and sucrose as well as mixtures thereof.
    According to another aspect of the straw, the stabilizing agent is selected from the group consisting of garrofin gum, alginates and carboxymethyl cellulose as well as mixtures thereof. According to another aspect of the straw, the plasticizing agent is selected from the group consisting of glycerin, sorbitol and glycerol as well as mixtures thereof.
    According to another aspect, the straw additionally comprises aromas, flavors and / or dyes.
    13
    P201530630
    07-29-2015
    According to another aspect, the straw additionally comprises moisturizing agents.
    According to another aspect, the invention relates to a process for obtaining the edible straw comprising the following steps:
    to).- Prepare the dough,
    b) .- Extrude the dough in a temperature range between 5 and 50 ° C,
    getting a cane or primary straw,
    C).- Presentwithcold air themassextruded from stage b)toa
    temperature between 0 ºC and 10 ºC in a time interval of 2 to 10
    minutes
    d) .- Cut the cane to the desired size, and
    and).- Dry the cane in an oven in a temperature range between 40ºC and
    80 ° C for 2-3 hours until a maximum humidity of 12% is achieved.
    According to another aspect, the invention relates to a process for obtaining the edible straw that additionally comprises the following steps:
    f) .- Laser-screened to introduce advertising on the straw, and g) .- Packaging.
    According to another aspect, the invention relates to a process for obtaining the edible straw in which step a) comprises the following sub-stages:
    a.1) .- Cold hydrate a gelling agent with water, a.2) .- Pre-mix a stabilizing agent with sugar, a.3) .- Heat the water with the gelling agent at 50-60 ° C to that this one
    dissolve, a.4) .- Add the solution of stage a.3) and pre-mix of stage a.2) in a kneader, a.5) .- Knead at a temperature between 25 and 35 º C and add more gelling agent to the product obtained in step a.4), and
    14
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    P201530630
    07-29-2015
    Ingredients: % in weigh
    Water: 3% -15%
    Jelly: 0.5% -2%
    Sugar glass: 75% -90%
    Carboxymethyl cellulose 05% -2%
    Glycerin: 0.10% 1.5%
    Strawberry aromas 0.30%
    Strawberry coloring: 0.01%
    Laboratory tests were carried out stating that the straw object of the present invention has the substantial technical advantage that it remains rigid without deforming in cold drinks for a time of up to 1 hour, without releasing dyes to the drink and without aromatizing or qualifying the characteristics. Organoleptic of the drink, in this case water.
    Example 2: procedure for obtaining the straw from example 1
    In order to determine the determining stages of the process, the inventors of the present invention carried out different tests combining various ingredients and evaluating the ability of the doughs to be extruded, dried and moisture resistant when immersed in both a soda and an alcoholic beverage.
    Thus, the essential stages developed are:
    a) .- Preparation of the dough:
    Stage that includes the following sub-stages:
    a.1) .- Cold hydrate the gelatin with water, a.2) .- Pre-mix carboxymethylcellulose (CMC) with sugar, a.3) .- Heat the water with the gelatin at 50-60 ° C so that dissolve,
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    P201530630
    07-29-2015
    It is a stage prior to cutting and subsequent drying. The inventors of the present invention have proven that by performing a tunnel pre-drying they obtain a better cutting result. Preferably, the pre-drying stage is carried out with cold air at a temperature between 0 ° C and 10 ° C in a time interval of 2 to 10 minutes.
    d) .- Cutting and drying:
    The cane must be cut when the dough is not hot since the walls of the cutting area would stick together. If the machine can extrude with cold dough, there will be no problem. A few minutes after extrusion, the cards dry superficially and remain dry to the touch and flexible.
    If the rigid, hard and completely dry cane is desired, a drying tunnel (or a conditioned chamber and drying in trays) must be placed to remove the added water. The temperature and drying time will depend on the characteristics of the tunnel, the renewal of the air, the power of the fans and the relative humidity of the circulating air. In the laboratory tests the drying was carried out in an oven in a temperature range between 40ºC and 80ºC for 2-3 hours (static air and without renewal) until a maximum humidity of 12% was achieved.
    e) .- Serigraph, burning with laser:
    This stage brings commercial advantages to the product, in such a way that it allows to introduce advertising in the straw.
    f) .- Packaging and conservation:
    Moisture is the main enemy of this product. It is a very stable product since it has a very low water (aw) activity, so it is not possible to grow microorganisms. The cañitas must be packed cold (to avoid condensation) and in a moisture-impermeable container. If condensation appears on the package or it is permeable to moisture, molds or yeasts may grow on the surface of the cane.
    18
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    权利要求:
    Claims (1)
    [1]
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    类似技术:
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    同族专利:
    公开号 | 公开日
    EP3295835A1|2018-03-21|
    ZA201708050B|2019-06-26|
    CO2017011483A2|2018-01-31|
    ES2545830B1|2016-06-30|
    US20180192803A1|2018-07-12|
    WO2016181004A1|2016-11-17|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO1996020604A1|1995-01-05|1996-07-11|Eatech - Advanced Food Technologies Ltd.|Edible utensils and the methods of making them|
    WO2001006900A1|1999-07-26|2001-02-01|Svend Schneider Eliasen|Candystraw|
    US20040013772A1|2002-07-17|2004-01-22|Weiss Sanford B.|Edible drinking straw fortified with nutritional supplements|
    US20060286214A1|2002-07-17|2006-12-21|Weiss Sanford B|Edible drinking straw|
    US20050037112A1|2003-08-13|2005-02-17|Deborah Daley|Edible straw and method for making the straw|EP3675645A4|2017-08-31|2021-08-25|Loliware Inc.|Sugar-free edible vessel|US2167353A|1938-08-18|1939-07-25|Frediani Nello|Confection|
    US20070065555A1|2005-07-08|2007-03-22|Durafizz, Llc|Stabilized edible foams|
    US9265281B2|2012-05-15|2016-02-23|T.F.H. Publications, Inc.|Pet chew forming apparatus for drug dispensing, methods of forming pet chew products and pet chew products thereof|
    US20140057024A1|2012-08-23|2014-02-27|The Way We See The World, LLC|Edible cup and method of making the same|
    US20140161944A1|2012-08-23|2014-06-12|The Way We See The World, LLC|Edible cup and method of making the same|KR102236009B1|2018-05-09|2021-04-07|김광필|Disposable straw|
    WO2020014896A1|2018-07-18|2020-01-23|林紫绮|Fully biodegradable tableware structure|
    TWI676446B|2018-10-04|2019-11-11|振頤軒食品企業有限公司|Lightweight edible straw|
    WO2020174258A1|2019-02-26|2020-09-03|Felfoeldi Jozsef|Edible drinking straw and process for producing the same|
    DE102019212126A1|2019-08-13|2021-02-18|Hope Tree International Gmbh|COMPOSTABLE DRINKING STRAWS / STRAWS AND CUTLERY MADE OF VEGETABLE STARCH AND AGAR-AGAR IN COMBINATION WITH PULP AND CARNAUBA WAX AND A PROCESS FOR PRODUCING THE SAME|
    BR102019017202A2|2019-08-19|2021-03-02|Antônio Jesué Cândido Santana|product and manufacturing process of edible straws for sucking liquid drinks|
    ES2846399A1|2020-01-28|2021-07-28|Bdn Ingenieria Y Alimentacion S L|Biodegradable and edible utensil, and procedure for obtaining it |
    法律状态:
    2016-06-30| FG2A| Definitive protection|Ref document number: 2545830 Country of ref document: ES Kind code of ref document: B1 Effective date: 20160630 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201530630A|ES2545830B1|2015-05-08|2015-05-08|Edible drinking straw|ES201530630A| ES2545830B1|2015-05-08|2015-05-08|Edible drinking straw|
    EP16725551.2A| EP3295835A1|2015-05-08|2016-05-04|Edible straw for drink consumption|
    PCT/ES2016/070342| WO2016181004A1|2015-05-08|2016-05-04|Edible straw for drink consumption|
    US15/572,504| US20180192803A1|2015-05-08|2016-05-04|Edible straw for drink consumption|
    CONC2017/0011483A| CO2017011483A2|2015-05-08|2017-11-08|Edible drinking straw|
    ZA2017/08050A| ZA201708050B|2015-05-08|2017-11-27|Edible straw for drink consumption|
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