Plant-based chewing matrix made from whole-grain spelt with an elastically deformable structure for edible applications

Abstract

Plant-based chewing matrix comprising an elastically deformable, cohesive structure based on hydrated whole grain, in particular whole grain spelt (Triticum spelta), characterized by a stable phase with a defined chewing duration and sensory stability under conditions of body temperature (approx. 37°C).

Description

Technical field

[0001] The invention relates to food technology, in particular the development of a plant-based chewing matrix based on whole-grain spelt (Triticum spelta), which, through targeted hydration and mechanical processing – with or without accompanying thermal treatment – ​​forms an elastically deformable, cohesive structure. The matrix is ​​suitable as a starting point for chewable products with a defined chewing duration and modulatable mechanical and sensory properties.

[0002] The structure is created from fully hydrated whole-grain spelt, which is transformed into a cohesive, elastically deformable phase through mechanical processes such as homogenization, deformation, or structural compaction. Processing can be thermally enhanced (e.g., by steam cooking or autoclaving), but this is not strictly necessary as long as the mechanical steps activate the grain's structure-forming components. The matrix requires no synthetic additives and can be used as a functional platform for edible applications. Its properties—such as elasticity, density, taste, color, and aroma—can be specifically modulated using food-grade additives. State of the art

[0003] Chewable, plant-based matrices are the subject of various technological developments. Currently known systems can be divided into synthetic, natural, and confectionery-based categories, with each group exhibiting specific functional properties and technical limitations.

[0004] Synthetic chewing gum bases typically consist of polymeric materials that offer high elasticity and mechanical strength. However, these systems are not edible and not biodegradable, thus limiting their use to non-digestible products.

[0005] Natural alternatives include both water-soluble and water-stable substances. Water-soluble systems such as gelatin or plant-based hydrocolloids exhibit good biodegradability but are moisture-dependent and structurally unstable with prolonged chewing. Water-stable natural substances such as chicle possess elastic properties but are dependent on raw materials and limited in their industrial processing.

[0006] Confectionery-based chewing gums, such as those made from sugar, polyols, or starch-containing components, are edible and sensorially appealing, but dissolve quickly when chewed and do not offer defined elastic deformability or structural stability for a long chewing time. Their production often requires complex formulations and precise process control.

[0007] Grain-based components have so far been used predominantly as additives or structure-modifying ingredients in baked goods, snacks, or bars. A chewable matrix consisting exclusively of a grain and forming an elastically deformable, cohesive structure without synthetic binders is not documented in the prior art.

[0008] In particular, for whole-grain spelt, no application is known in which targeted hydration and mechanical processing – with or without accompanying thermal treatment – ​​creates a chewable matrix that remains structurally stable under body temperature conditions and is suitable for edible, functional products. Object of the invention

[0009] The object of the invention is to provide a plant-based chewing matrix that forms a permanently cohesive, elastically deformable, and structurally stable phase under body temperature conditions (approx. 37 °C). The matrix should require no synthetic additives, be reproducibly producible, and be suitable as an edible platform for chewable products with a defined chewing duration. In particular, whole-grain spelt should be used as the sole base, without the need for additional binders or structural additives.

[0010] The matrix is ​​produced from fully hydrated whole-grain spelt, which undergoes mechanical processing – for example, through homogenization, deformation, or structural compaction. This mechanical processing is a key step in the formation of the elastically deformable, cohesive structure. It can be supported by thermal treatment (e.g., steam cooking, autoclaving), but is not strictly necessary, provided the mechanical processes activate the structure-forming components of the grain.

[0011] This combination of targeted hydration and mechanical processing creates a plant-based chewing matrix that is characterized by its structural stability, elasticity and sensory modulability, and is versatile for edible applications. Description of the invention

[0012] The present invention relates to a plant-based chewing matrix made from fully hydrated whole-grain spelt (Triticum spelta). The matrix is ​​characterized by an elastically deformable, cohesive structure that remains stable during chewing at body temperature (approx. 37°C), does not fragment or become sticky, and allows for a defined chewing duration. To form this structure, the whole-grain spelt is first selectively hydrated, preferably to a water content of at least 25%. Hydration is achieved by soaking for a period of 6 to 12 hours, whereby the structure-forming components of the grain—in particular gliadin- and glutenin-based proteins as well as starch-containing fractions—are activated.

[0013] The crucial transformation into an elastically deformable matrix occurs through the mechanical processing of the hydrated mass. This includes steps such as homogenization, manual or machine shaping, structural compaction, and targeted regulation of the water content. Mechanical processing restructures the protein and starch fractions, resulting in the formation of a cohesive phase with chewable properties. It is a central component of structure formation, independent of thermal processes.

[0014] The processing can be further enhanced by thermal methods, such as steam cooking, autoclaving, or other food-grade processes. These lead to complete gelatinization of the starch and partial denaturation of the proteins, which can further increase the elasticity and cohesion of the matrix. The temperature and duration of the thermal treatment allow for precise control of the texture and elasticity of the final product. Alternatively, the matrix can also be produced without heat, provided the mechanical processes are sufficiently intensive to generate the desired structural properties. This option is particularly suitable for temperature-sensitive ingredients or applications where thermal stress should be avoided.

[0015] The resulting matrix is ​​mechanically robust, dimensionally stable, and modulatable with respect to density, elasticity, taste, color, and odor. It can be manufactured in various geometric shapes—such as strips, pellets, or sheets—and exhibits high sensory stability at body temperature.

[0016] The matrix according to the invention can be used without functional additives or modified by food-grade components, provided these fully preserve the cohesive, elastically deformable basic structure and do not create any structural dependencies. For targeted functionalization, flavorings, sweeteners, micronutrients, plant extracts, dietary fiber, protein fractions, or technologically neutral fillers can be introduced. These additives serve to optimize sensory properties, refine texture, or flavor without impairing the structural integrity of the cereal matrix.

[0017] The matrix is ​​particularly suitable as a plant-based chewing gum base, a structured snack, or a carrier matrix for bioactive substances such as vitamins, plant extracts, or pharmaceutical agents. Furthermore, it can serve as the basis for functional, chewable products with a defined nutritional profile—for example, low-calorie satiety snacks, orally administered supplements, or flavor-modulated treats. It can be packaged in various textures and shapes—including compact, highly elastic chewable units, multi-layered structures with staggered release, or dimensionally stable sheets for controlled dosing. Example of implementation

[0018] In one exemplary process, whole spelt grain (Triticum spelta) is soaked for 6 to 12 hours until a moisture content of at least 25% is reached. The hydrated mass is then mechanically processed—for example, by homogenization, deformation, and structural compaction—resulting in a restructuring of the protein and starch fractions. Optionally, the processing can be supplemented by thermal treatment, such as steam cooking or autoclaving, to achieve complete gelatinization of the starch and partial denaturation of the proteins. After processing, the mass is cooled and formed into defined geometric shapes such as strips, pellets, or sheets.

[0019] To produce a plant-based chewing gum product, the processed matrix is ​​formed into strips and mixed with food-grade flavorings (e.g., mint oil, fruit flavorings) and, optionally, with functional additives such as xylitol, gum arabic, or vegetable oils. These additives serve to optimize the sensory experience, refine the texture, or enhance the flavor without affecting the structural integrity of the grain matrix. The elastically deformable base structure is based exclusively on the processing of hydrated whole-grain spelt and remains independent of the added additives. Flavoring and functionalization can be achieved by mixing the additives into the still-warm matrix or by coating them after shaping.

[0020] The resulting chewing matrix exhibits a permanently cohesive, elastically deformable, and structurally stable phase with a defined chewing duration and sensory stability under body temperature conditions (approx. 37°C). It is suitable as a plant-based alternative to conventional chewing gum bases, as a structured snack, or as a carrier matrix for bioactive substances. Note regarding the protection range:

[0021] The present embodiment serves solely to illustrate the technical development and application of the chewing matrix. The subject of the utility model protection is the end product – a plant-based, elastically deformable chewing matrix with defined sensory properties. Manufacturing steps and additional components do not constitute grounds for separate protection, provided they do not replace the functional, cohesive basic structure of the matrix.

Claims

[1] Plant chewing matrix comprising an elastically deformable, cohesive structure based on hydrated whole grain, especially whole spelt (Triticum spelta), characterized by a stable phase with a defined chewing duration and sensory stability under conditions of body temperature (approx. 37°C). [2] Chewing matrix according to claim 1, characterized by that the hydration of the whole grain is carried out to a water content of at least 25%. [3] Chewing matrix according to any of the preceding claims, characterized by , that the elastically deformable structure is produced by mechanical processing of the hydrated mass, the processing including steps such as homogenization, deformation, structural compaction and water content regulation. [4] Chewing matrix according to any of the preceding claims, characterized bythat the processing additionally includes thermal treatment, in particular steam cooking or autoclaving, resulting in complete gelatinization of the starch and partial denaturation of the proteins. [5] Chewing matrix according to any of the preceding claims, characterized by that it forms its cohesive and elastic basic structure without synthetic emulsifiers or structuring additives. [6] Chewing matrix according to any of the preceding claims, characterized by that it is modified by food-grade additives, whereby these do not functionally replace the mechanically produced basic structure, but rather its physical and sensory properties - in particular elasticity, strength, texture, taste, color or release behavior - are specifically adapted to different functional requirements. [7] Chewing matrix according to any of the preceding claims, characterized bythat it contains flavorings, sweeteners, plant extracts, micronutrients, dietary fiber, protein fractions or technologically neutral fillers. [8] Chewing matrix according to any of the preceding claims, characterized by that it is manufactured in a geometrically defined form, in particular as strips, pellets, sheets, multi-layered structures or dimensionally stable dosing units. [9] Chewing matrix according to any of the preceding claims, characterized by that it is used as a plant-based chewing gum base, structured snack, carrier matrix for bioactive substances, or as a functional, orally applicable product with a defined nutritional profile. [10] Chewing matrix according to any of the preceding claims, characterized by , that it enables a staggered release of ingredients, especially through multi-layered or textured packaging.