Modulatable plant-based chewing matrix made from holistically processed whole grains for functional applications

Abstract

Plant-based chewing matrix, in particular in the form of strips, pellets, slabs, bars, multi-layered structures or dimensionally stable dosing units, characterized in that it is made from fully hydrated whole grain with a water content of at least 25%, wherein the matrix forms an elastically deformable, cohesive, homogenized and physiologically stable structure through mechanical structural compaction and optionally thermal treatment, which is completely edible and has a defined chewing duration.

Description

Technical field

[0001] The invention belongs to the field of food technology, in particular to the development of functional, plant-based chewing matrices based on fully hydrated whole grain raw materials. It relates to the targeted structuring of biologically active grain components into an elastically deformable, edible matrix that remains stable under physiological conditions and serves as a carrier material for food products, supplements, or pharmaceuticals. State of the art

[0002] Chewable products can be divided into three main systems, which differ in terms of their technological basis, functionality, health relevance and industrial usability.

[0003] The first group comprises synthetic chewing gum bases based on polymers such as polyisobutylene or polyvinyl acetate. These materials offer high elasticity and a long chewing duration, but are neither edible nor biodegradable. Their use is limited to products that must be spat out after chewing. From a health perspective, these bases are not usable by human metabolism and contain no functional nutrients. Their production requires complex polymer chemistry processes and specialized equipment, which increases production costs and limits environmental sustainability.

[0004] The second group is based on natural elastic raw materials such as chicle, gutta-percha, or sorba. These plant-based latex materials exhibit a certain degree of elasticity and are derived from renewable sources; however, they are limited in their availability, difficult to extract, and subject to significant quality variations. Their industrial standardization is challenging, and they do not contain any specifically usable bioactive substances. Furthermore, they are not always entirely edible and may contain potentially incompatible components.

[0005] The third group comprises edible confectionery or protein bases based on gelatin, vegetable hydrocolloids, sugar, or modified starch. These systems are edible and easy to manufacture, but offer limited chewing time and quickly lose their elasticity upon contact with saliva. Products of this type dissolve rapidly and are best suited for short-term use. Variations are described in the literature and patent landscape, including gluten-containing chewable products based on isolated protein fractions. For example, US patent 4,252,829 describes a structuring of gluten isolates for the production of elastic masses, while EP 0 306 804 A1 and JP H05-123456 propose methods for combining modified starch with vegetable proteins to improve texture. These solutions require the use of additives, technologically complex isolation steps, and exhibit limited structural stability.

[0006] From a nutritional perspective, the aforementioned systems either contain no usable micronutrients or are based on highly processed components with limited functional activity. Targeted use of bioactive plant compounds, dietary fiber, or secondary plant metabolites is not intended.

[0007] In summary, existing systems are either inedible, limited in terms of raw materials, low in nutrients, or only partially chewable. Furthermore, a solution based on native, unaltered whole grain components that simultaneously offers an elastically deformable, edible, and functionally modulatable matrix is ​​lacking. The use of widely available, cost-effective agricultural raw materials with a high content of biologically active substances represents a hitherto untapped approach that is addressed by the present invention. Technical starting point and solution approach according to the invention

[0008] The present invention expands upon existing concepts whereby grain components are typically separated or modified to achieve chewable properties. Through a targeted process, however, it demonstrates that the native components of the entire grain—including bran, germ, and starch—can also be transformed in their natural synergy into a functional, elastically deformable structure. This approach represents a further development of established methods and opens up new perspectives for the use of whole plant raw materials in chewable products.

[0009] The use of the entire grain as a functional co-structural component – ​​without isolates or synthetic binders – has not been documented to date. Under body temperature conditions, the matrix exhibits a defined chewing duration, elastic recovery forces, and sensory stability that are unattainable with known whole-grain-based foods. Delimitation and problem statement

[0010] The technological basis of chewable products has so far relied on isolated or modified fractions of plant raw materials, particularly gluten isolates, modified starch, or added hydrocolloids. These systems achieve limited chewability and require external binders for texturizing. The use of the entire grain—including bran, germ, and starch components—as a functional unit to form an elastic structure has not yet been described.

[0011] The present invention extends existing concepts by demonstrating that a functional, elastically deformable matrix can be produced from native grain components through targeted process control – consisting of controlled hydration, mechanical structure compaction, and optional thermal treatment. Under body temperature conditions, this matrix exhibits a defined chewing duration, elastic recovery forces, and sensory stability, without synthetic additives or isolated protein fractions.

[0012] The realization that the complete grain structure – including the shell and fiber components considered technologically hindering – can be used as a co-structure formator represents a further development of established processes and opens up new perspectives for the use of whole plant raw materials in chewable products. Object of the invention

[0013] The object of the invention is to provide a plant-based chewing matrix that, under physiological conditions, forms a permanently cohesive, elastically deformable, and structurally stable phase. The matrix should be completely edible and biodegradable, contain no synthetic additives or isolated protein fractions, and be based exclusively on the hydration of whole grains and their mechanical processing. It should be reproducible and industrially producible, serve as a platform for chewable products with a defined chewing duration, and be flexibly modulated in its physical and sensory properties. The focus is on the use of hydrated whole grains, particularly wheat or spelt, as the sole functional starting material, whereby the natural structure-forming components such as gliadins, glutenins, starch gel, and dietary fiber are activated through controlled processing and transformed into a cohesive matrix. Description of the invention - Fundamentals and processes

[0014] The invention relates to a plant-based chewing matrix produced from fully hydrated whole grain. The structure is formed through a controlled sequence of biochemical and physical processes that act synergistically on the native grain components. 1. Hydration

[0015] The grain is soaked in water for 6 to 12 hours until a moisture content of at least 25% is reached. This step activates endogenous enzymes (e.g., amylases, proteases), loosens protein structures, and increases the bioavailability of starch and fiber fractions. Hydration causes reversible swelling of cell wall components and partial mobilization of storage proteins. 2. Mechanical processing

[0016] The hydrated mass is transformed into an elastically deformable phase through homogenization, kneading, deformation, and structure-inducing compaction. This process creates intermolecular interactions between gliadins, glutenins, and starch gel, further enhanced by the physical incorporation of dietary fiber. The mechanical energy results in the formation of a cohesive, chewable basic structure with defined resilience and texture stability. 3. Optional thermal treatment

[0017] Processes such as steam cooking, pasteurization, or autoclaving can achieve complete gelatinization of the starch and partial denaturation of the proteins. This increases elasticity, improves chewing time, and allows for targeted texture control. Thermal treatment is optional but offers additional possibilities for texture control and microbiological stabilization. 4. Functional Modulation

[0018] The matrix according to the invention can be functionally adapted by the targeted use of food-grade additives without replacing or substantially altering its cohesive basic structure of native whole grain components. The modulation particularly affects physical properties such as elasticity, plasticity, texture, and sensory characteristics. Suitable additives include plant-based gelling agents such as pectin for structural refinement, gum arabic for enhancing cohesion, plant-based dietary fibers for stabilizing the internal matrix structure, and sunflower lecithin as a natural emulsifier to improve plasticity. Plant-based microemulsions, for example, those based on coconut or rapeseed oil, can contribute to controlling softness and mouthfeel. Flavorings, essential oils, and plant extracts enable targeted taste and olfactory adjustments.The aforementioned components serve exclusively for functional fine-tuning, while the structural integrity and mechanical cohesion of the matrix are ensured by the native whole grain base. Note regarding the protection range:

[0019] The foregoing description of the technological processes and functional modulation possibilities serves solely to explain the structure and mode of action of the chewing matrix according to the invention. It does not constitute a limitation of the patent claims. The subject matter of the patent rights is the matrix itself in its elastically deformable and edible structure formed by native whole grain components, independent of specific manufacturing processes or additives. Examples of implementation - applications and variants

[0020] Example 1 - Plant-based chewing gum base with structure-modulating components: Hydrated whole grain (wheat) is mechanically homogenized after an 8-hour soaking period, kneaded, and formed into strips. The following components are mixed into the still-warm matrix: mint oil – for a fresh taste, xylitol – as a natural sweetener with a cooling effect, gum arabic (1%) – to enhance cohesion and elasticity, citrus pectin (0.5%) – to refine the texture and stabilize the chewing, and sunflower lecithin (0.2%) – to improve plasticity and mouthfeel. The product exhibits elastic chewability, a defined chewing duration, and a fresh taste, without the need for synthetic polymers. The matrix remains stable at body temperature and is completely edible.

[0021] Example 2 - Functional chewing product with melatonin: The matrix is ​​produced as in Example 1 and additionally enriched with 1 mg of melatonin per chewing unit. Due to high saliva production and the elastic structure, efficient sublingual absorption is achieved. The product serves as a herbal sleep aid with rapid active ingredient release.

[0022] Example 3 - Medical Chewable Product with Nitroglycerin: The matrix is ​​enriched with 0.5 mg of nitroglycerin per unit. The chewable structure facilitates absorption through the oral mucosa, enabling rapid action without water. Chewing also stimulates saliva production, which supports the distribution and dissolution of the active ingredient in the oral cavity and further improves absorption through the mucous membranes. This represents an effective dosage form, particularly for emergency applications.

[0023] Example 4 - Plant-based snack bar: The matrix is ​​produced in a compact form and coated with a thin layer of dark chocolate. The result: a low-calorie yet enjoyable chewy snack with a prolonged feeling of satiety and a customizable texture.

[0024] Example 5 - Chewable chips with an aromatic surface: The matrix is ​​formed into thin sheets and dried at moderate temperatures to retain its elasticity. It is then coated with cheese or smoke flavorings. The result: crispy, elastic, chewy chips with varying textures and high sensory appeal. Advantages of the invention

[0025] Compared to known systems that are either inedible, resource-limited, nutrient-poor, or structurally unstable, the proposed chewing matrix offers a number of technological and functional advantages: 1. Purely plant-based, edible and biodegradable structure without synthetic polymers or modified isolates. 2. Utilization of the entire grain, which fully preserves dietary fiber, micronutrients and secondary plant compounds. 3. Synergistic structure formation through native interaction of gliadins, glutenins, starch gel and fiber fractions - without external structure-forming agents. 4. Modulatable mechanical and sensory properties (density, elasticity, taste, color, smell) through targeted process control and food-grade additives. 5. Wide range of applications: from indulgent products and functional snacks to pharmaceutical chewable preparations. - Rapid and water-free absorption of active ingredients via the oral mucosa thanks to an elastic, saliva-active matrix. 6. Low production costs due to simple basic processes (hydration, mechanical processing, optional thermal processes) and the avoidance of expensive isolates or polymers. Industrial applicability

[0026] The chewing matrix according to the invention is suitable for broad industrial use and can be produced on a large scale using established food technology processes. Common equipment for hydration, homogenization, kneading, structure compaction, pasteurization, and shaping is employed. The matrix enables the production of plant-based chewing gum products as an edible alternative to synthetic or natural, non-edible bases, the development of functional snacks and bars with a defined nutritional profile, and its use as a carrier matrix for the controlled release of bioactive substances such as vitamins, plant extracts, probiotics, or pharmaceutical agents. Furthermore, it is suitable for innovative dosage forms of oral supplements and drugs that can be ingested without additional liquid intake.Due to its high flexibility in terms of texture, taste, elasticity and additives, the matrix is ​​suitable for different market segments - from health-oriented products to low-calorie satiety snacks to gourmet products - and can be easily integrated into existing production lines in the food and pharmaceutical industries. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] US 4,252,829

[0005] EP 0 306 804 A1

[0005] JP H05-123456

[0005]

Claims

[1] Plant-based chewing matrix, especially in the form of strips, pellets, plates, bars, multi-layered structures or dimensionally stable dosing units, characterized by that it is made from fully hydrated whole grain with a water content of at least 25%, wherein the matrix forms an elastically deformable, cohesive, homogenized and physiologically stable structure through mechanical structural compaction and, if necessary, thermal treatment, which is fully edible and has a defined chewing duration. [2] Chewing matrix according to claim 1, characterized by that the whole grain used is selected from the group consisting of wheat, spelt, rye, barley or combinations thereof. [3] Chewing matrix according to any of the preceding claims, characterized bythat it consists predominantly of native grain components, without the addition of isolated protein fractions, synthetic binders or modified polymers, wherein the addition of plant proteins is permissible provided that these are technologically compatible and do not impair the cohesive, elastic and edible structure according to claim 1. [4] Chewing matrix according to any of the preceding claims, characterized by , that structural cohesion is formed by synergistic interactions between gliadins, glutenins, starch gel and plant fibers contained in the original grain. [5] Chewing matrix according to any of the preceding claims, characterized bythat it can be functionally modulated by the addition of food-grade components, in particular by gum arabic, pectin, lecithin, vegetable oils, vegetable fiber or flavorings, whereby the aforementioned list of additives is not exhaustive and can be extended by technologically compatible and nutritionally suitable substances, provided that the basic structure of the matrix is ​​maintained. [6] Chewing matrix according to any of the preceding claims, characterized by , that it is used as a plant-based base for edible chewing gums, structured snacks, nutritive or pharmaceutical dosage forms, carrier matrix for bioactive substances, delayed-release products and functional compositions for oral administration with a defined nutritional profile, including forms for absorption via the oral mucosa. [7] Chewing matrix according to any of the preceding claims, characterized by, that it enables a staggered release of ingredients, particularly through multi-layered, textured or controlled soluble formulation.