CN1043070A - 口香糖制造方法 - Google Patents
口香糖制造方法 Download PDFInfo
- Publication number
- CN1043070A CN1043070A CN89108854A CN89108854A CN1043070A CN 1043070 A CN1043070 A CN 1043070A CN 89108854 A CN89108854 A CN 89108854A CN 89108854 A CN89108854 A CN 89108854A CN 1043070 A CN1043070 A CN 1043070A
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- composition
- chewing gum
- product
- boiled goods
- boils
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Abstract
一种具改进感官性质的无糖或糖基口香糖产品，包括糖果成分基料，并包括分布于其中的多个分开的咀嚼胶组合物区段和多个分开的熬制硬糖果组合物区段。此种口香糖产品具有新颖感官性质，并且有增强的香味和甜味感。
Description
本发明涉及口香糖及其制法，更具体讲是涉及具新的和改进的感官特性的无糖或糖基口香糖。此外，还涉及便于挤出法制造的口香糖。
具有很高甜度水平并包含常规糖果组分的口香糖在糖果行业中已为熟知。这类产品在市场上以其新颖号召力来推销。
例如，EP-A-0253040涉及一种口香糖，这种产品是将熔融的咀嚼胶与经熬制的硬糖果糖浆相混，形成基本上单连续相的塑性咀嚼胶团块，冷却后形成适于压痕、切割和研磨的硬糖果基料。
其他涉及单相或均质口香糖产品的专利包括US-A-2460695、日本专利公开53026-355、US-A-4271199、US-A-3857965。一般来讲，这类单相或均质糖果产品的特征是剖面具有均匀组织结构，并且香气较低。
所谓的填芯口香糖在糖果行业中也是熟知的。填芯方式有许多种：液体填芯，如GB-A-2016895所披露;干粉填芯，如EP-A-0126570所披露;软胶填芯，如EP-A-0058496所披露。但填芯口香糖只能提供宏观水平的组织结构不一致的产品。与此相反，本发明的口香糖能在微观水平上将常规口香糖的“咬嚼性”与常规熬制硬糖果的“稣脆感”结合到一起，提供一种具新颖感官特性的脆的“蜂巢状”口香糖，并且具改进的香味和甜味。
虽然无糖口香糖在糖果行业中已为公知（例如GB-A-2053651），但无糖口香糖的挤出加工有相当大困难，因为无糖口香糖在完成挤出之前即已变硬和碎裂。因此本发明的特征之一是能够用挤出之类的方法顺利加工制造无糖口香糖。
本发明另一有价值特征是该口香糖产品可作为加入其他成分的优良基料，例如加入口腔健康药剂、强香味芳香香料等等，并且在口腔中易于释出这些活性成分。
本发明口香糖的另一特征是该种糖果是在口腔中按序释放活性成分的优良载体，因此遇到各活性成分相互不能相容，或准备只是在口腔内才相互作用的情况是很有价值的，例如作为牙齿防龋或补充矿质体系的一部分。
因此，本发明是提供具改进感官特性的口香糖，其中包含一种糖果成分基料，并于其中分布成多个分开的咀嚼胶组合物区段，以及多个分开的熬制硬糖果组合物区段。
在优选实施方案中，该基料具有多层层合结构，其中包括交替的多层咀嚼胶组合物和熬制硬糖果组合物。最好该基料另包封有第二种熬制硬糖果组合物的覆层，所述第一和第二熬制硬糖果组合物可以相同或者不同。
本发明还提供制造所述口香糖的方法，包括以下步骤：将所述第一熬制硬糖果组合物制成绳状，并且其中夹有所述咀嚼胶组合物的填芯物，该绳状料的温度在制造无糖组合物时为不超过55℃，在制造糖基组合物时为不超过85℃;将该等绳状料聚集;通过压实装置将聚集的绳状料拉伸，形成填芯绳状料的绞束而成为多层层合基料;任选将此层合的基料包封在一层第二熬制硬糖果组合物中;将已层合和任选包封的基料成形，成为最终的口香糖产品。
所述咀嚼胶组合物一般包含一种或多种天然或合成弹性体，并可以补加常规口香糖成分例如一种或多种溶剂、增塑剂、填充料、香味剂、着色剂和/或甜味剂。
适用的弹性体包括来自植物的物质，如糖胶树脂、节路顿胶、杜仲胶、银菊胶、冠芽胶;合成弹性体如丁二烯-苯乙烯共聚物、异丁烯-异戊二烯共聚物、聚乙烯、聚异丁烯、聚乙酸乙烯酯以及它们的混合物。弹性体含量一般为约14-50%，优选为约20-30%，按咀嚼胶组合物重量计。
咀嚼胶组合物中可含有弹性体的溶剂，以使聚合物组分软化。这些弹性体溶剂可含有松香或改性松香的甲酯、甘油酯或季戊四醇酯，所述改性松香例如氢化、二聚或聚合松香以及它们的混合物。适用的弹性体溶剂包括部分氢化、二聚或聚合松香的季戊四醇酯或其混合物。适用的弹性体溶剂包括部分氢化木松香的季戊四醇酯、木松香的季戊四醇酯、部分二聚松香的甘油酯、聚合松香的甘油酯、木浆浮油松香的甘油酯、木松香和部分氢化木松香的甘油酯、松香的部分氢化甲酯，以及它们的混合物。也可使用萜烯树脂，包括聚萜烯及它们的混合物。溶剂的使用量以该咀嚼胶为基准为约10-75%，优选约15-50%（重量）。
在此咀嚼胶组合物中还可加入多种传统用作增塑剂、柔软剂或乳化剂的成分，以得到多种所需的组织结构和稠度性度，这些例如有羊毛脂、卵磷脂、单硬脂酸甘油酯、硬脂酸、硬脂酸钠、硬脂酸钾、三乙酸甘油酯、三醋精、甘油等等，以及天然蜡、石油蜡、石蜡、微晶蜡。这些附加料一般用量不超过约30%（重量），优选约1-25%（重量），最好约3-7%（重量），按咀嚼胶组合物计。
咀嚼胶组合物中还可含有常规式着色料例如二氧化钛，还有填充料如磷酸二钙、氢氧化铝、氧化铝、硅酸铝、滑石粉、碳酸钙、纤维素以及将它们组合使用。咀嚼胶组合物中还可含有香味、着色和/或甜味剂（包括人造料和糖型以及糖醇型），在后文中关于熬制硬糖果组合物将更全面叙述。
所述第一和第二熬制硬糖果组合物可以相同或不同，最好是相同，一般包括一种或多种糖醇并可补充有常规式糖果成分如一种或多种香味剂、着色剂和/或人造甜味剂。所述无糖组合物基本上不含蔗糖类组分，如蔗糖、果糖等，而糖基的组合物含有天然糖类，如蔗糖、葡萄糖等。适用的糖醇包括山梨醇、甘露醇、木糖醇、麦芽糖醇以及氢化淀粉及葡萄糖浆，后者是通过碳水化物浆催化氢化，氢化程度达到全部碳水化物的端基都还原为醇。适用的氢化淀粉水解物包括约6-10%山梨醇，约25-55%麦芽糖醇和约20-40%氢化高级糖化物。典型的氢化淀粉水解物是Lycasin（RTM）。熬制硬糖果组合物可含有不超过约95%的天然糖和/或糖醇，特别是麦芽糖醇、山梨醇、麦芽糖醇和山梨醇的混合物、甘露醇或其他糖醇，其重量比率为约9.5∶0.5至7.5∶2.5。在所述咀嚼胶组合物中糖醇含量还可达到不超过75%，最好约10-50%（重量）。在此情况下，优选的糖醇是木糖醇。
在熬制硬糖果组合物或咀嚼胶组合物中，也可含有着色、香味和/或天然及人造甜味剂。
在口香糖和糖果技术领域中公知的香味剂可以加入到本发明的咀嚼胶组合物中。这些香味剂可以选自得自植物、叶、花、果实等的精油和/或合成香料油以及它们的组合物。代表性香料油包括：留兰香油、肉桂油、冬青油（水杨酸甲酯）、桉树油以及薄荷油。还可使用人造、天然或合成水果香料，如柑桔油，包括柠檬、桔子、葡萄、白柠檬及圆柚;还有水果香料如苹果、草莓、樱桃、黑茶藨子、菠萝等等。在适合情况下，还可以补充薄荷脑香味。
香味剂和香味促进剂的用量通常是按具体喜好，包括这些因素：香型、基料类型和希望的香味强度。一般情况，按最终组合物使用约0.05-3.0%（重量），较好为约0.3-1.5%（重量），最好约0.7-1.2%（重量）。
类此，在本发明的组合物中可加入本领域熟知的人造甜味剂。适用的甜味剂包括水溶性甜味剂例如可溶性糖精盐，即糖精钠盐或钙盐;环己烷氨基磺酸盐，例如其钠盐等等;以及游离酸形式的糖精;二肽基的甜味剂，如L-天冬氨酰-L-苯丙氨酸甲酯以及由US-A-3392131所述的物质;二氢查尔酮;甘草甜;Stevia rebaudiana（卡哈苡苷）;还有合成甜味剂3，6-二氢-6-甲基-1，1，2，3-氧杂噻嗪-4-酮-2，2-二氧化物，特别是如DE-A-2001017所述的其钾盐（Acesulfame-K）、钠盐和钙盐。
关于人造甜味剂用量，一般占最后组合物的约0.005-5%，最好约0.05-1%（重量）。
在优选实施方案中，本发明的口香糖包括该咀嚼胶组合物和所述第一熬制硬糖果组合物，其重量比为约5∶1至1∶5，最好约2∶1至1∶2。优选方式是该口香糖中含有约12-60%（重量）该咀嚼胶组合物，约12-60%所述第一熬制硬糖果组合物以及约5-40%所述第二熬制硬糖果组合物。
本发明的口香糖产品可以用作为一种活性成分的释放体系，而活性成分最好加入到所述第一或第二熬制硬糖果组合物中。该活性成分优选选自：口腔健康剂、强气味芳香香味剂、矿物质补充剂、维生素、抗菌剂、止咳剂。其他适用的生物效果药剂包括止疼剂、抗蠕动剂、抗心律失常剂、离子交换树脂、食欲抑制剂、抗炎剂、冠状血管扩张剂、微血管扩张剂、抗感染剂、脑血管扩张剂、精神病药剂、抗躁狂药、刺激剂、抗组胺剂、泻药、减充血剂、胃肠镇静剂、止泻剂、抗心绞痛剂、血管扩张剂、抗高血压剂、血管收缩剂和偏头疼治疗剂、抗生素、安定药、抗精神病药、抗肿瘤药、抗凝剂及antitrombotic药、催眠药、镇静药、止吐药、抗甲状腺药、利尿药、解痉药、子宫松弛剂、营养添加剂、防肥胖病药、合成代谢药、促红细胞生成药、平喘药、祛痰药、粘液溶解剂、抗尿酸血症药，以及这些药的混合物。
若口香糖是无糖的，则采用氟化物形式的口腔健康剂的用量为0.001-1%（重量）供防龋之用。本发明的特征是所述口香糖与常规式口香糖相比，可大大改进氟化物的释放。优选的氟化物是氟化钠、氟化亚锡、氟化铟和一氟磷酸钠。Norris等的US-A-2946738及Widder等的US-A-3678154披露了这些盐及其他盐。
其他适用的口腔健康剂包括季铵杀微生物剂和防斑物质如十二烷基三甲基溴化铵、四癸基氯化吡啶鎓盐、四癸基乙基吡啶鎓盐、十二烷基二甲基（2-苯氧基乙基）溴化铵、苄基二甲基硬脂基氯化铵、十六烷基氯化吡啶鎓盐、季铵化5-氨基-1，3-双（2-乙基己基）-5-甲基-六氢嘧啶、氯化苄乙氧铵、季铵化的胍例如洗必大;还有阴离子型结石抑制剂例如可溶性焦磷酸盐、可溶性多羧酸盐（例如聚丙烯酸盐）以及多磷酸盐。
本发明口香糖的又一特征是该产品可作为各活性成分按序释放的优良载体，因此在各活性成分互相不相容或是设计成只是在口腔内互相作用的场合是很有价值的。在此情况下，将互不相容的成分分开加入到所述咀嚼胶组合物和第一或第二糖果组合物中，由于咀嚼胶和糖果组合物的释放特性，使得糖果组合物中的活性成分先释放到口腔中，然后才释放咀嚼胶组合物中的活性成分。这在以下的情况是特别有价值的：例如该产品的设计是准备防龋或牙齿补充矿质的场合，例如使咀嚼胶组合物包含一种钙离子源例如碳酸钙，使第一或第二熬制硬糖果组合物含有一种氟化物源和/或磷酸根离子源，例如一氟磷酸钠。
这些组合物的优选制备方法是使用挤出型层合法，可用Ruffinatti的US-A-4648316所描述的设备。制造口香糖的优选方法包括将第一种熬制硬糖果组合物制成绳状料，并在其中填有该咀嚼胶组合物芯，此绳状料的温度对于无糖组合物为不超过55℃，对于糖基组合为不超过85℃;将该等绳状料聚集;通过压实装置将聚集的绳状料拉伸，形成填芯绳状料的绞束，从而成为多层层合基料;任选将此层合的基料包封在一层第二熬制硬糖果组合物中;将已层合和任选包封的基料成形，成为最终的口香糖产品。
口香糖成品的组织结构可以在层合基料形成阶段加以控制，办法是多次或较少次数地将填芯的绳状料绞束重复折叠，达到适宜程度为止。当折叠次数不超过4次时，成品是脆性、易嚼碎的糖果产品，具有“咬穿”咀嚼特性。当折叠次数在10次以上时，成品是一种硬糖果产品，在口腔中延迟一段时间后才成为具有“咬穿”咀嚼特性。若折叠次数居于二者之中，也相应地得到居中的“咬穿”特性。
应当指出，所述填芯绳状料的温度分别不超过约55℃或约85℃，从而使成品口香糖具有很好限定的层合结构的角度讲是很重要的，并且是所述咀嚼胶组合物固有物理特性的结果。
由以下非限定性实例阐明本发明：
实例1
制备按如下配方的无糖咀嚼胶组合物
胶基料 58.5
木糖醇（60%） 6.7
木糖醇粉末 30.0
甘油 4.0
薄荷油 0.8
100.0
其中的胶基料是由苯乙烯-丁二烯弹性体、聚乙酸乙烯酯树脂、一种松香酯、微晶蜡、碳酸钙所组成。该咀嚼胶组合物的制备是在捏和机中将胶料加热至约50℃，向其中加入甘油、木糖醇溶液和薄荷油，全体加热至约50℃，再加入木糖醇粉末并混合，直至成为均质物料为止。
然后制备熬制的无糖硬糖果组合物，将麦芽糖醇糖浆（总固体物约75%）于约165℃熬沸，直至该糖浆减重三分之一为止。然后将此糖浆冷却至约105-110℃，然后向其中加入薄荷油及薄荷脑，加入量为糖果组合物的0.8%（重量）。
然后按上述方法将咀嚼胶组合物（550克）和无糖糖果组合物（800克）层合，绳状料温度约50℃，在层合基料形成阶段将绳状料绞束折叠4次，然后将层合的片状料包封在400克一层所述熬制无糖硬糖果组合物中，层厚2-3毫米。最后，将层合的基料通过定尺寸装置，使层合的基料成形为绳状料，并将绳状料成形为单块的口香糖块，每块4.2克。
实例2
制备按如下配方的糖基咀嚼胶组合物：
胶基料 57.0
糖，粉末状 32.0
甘油 5.2
葡萄糖浆 5.0
薄荷油 0.8
100.0
其中的胶基料是由苯乙烯-丁二烯弹性体、聚乙酸乙烯酯树脂、一种松香酯、微晶蜡、碳酸钙所组成。该咀嚼胶组合物的制备是在捏和机中将胶料加热至约85℃，向其中加入甘油、葡萄糖浆和薄荷油，全体加热至约85℃，再加入糖粉末并混合，直至成为均质物料为止。
然后制备熬制硬糖果组合物，将糖和葡萄糖浆以60∶40比率（湿基）于约140-145℃熬沸，经过真空之后将此糖浆冷却至约118℃，然后向其中加入薄荷油及薄荷脑混合物，加入量为糖果组合物的0.8%（重量）。
然后按上述方法将咀嚼胶组合物（550克）和糖果组合物（800克）层合，绳状料温度约85℃，在层合基料形成阶段将绳状料绞束重复折叠，然后将层合的片状料包封在400克一层所述熬制硬糖果组合物中，层厚2-3毫米。最后，将层合的基料通过定尺寸装置，使层合的基料成形为绳状料，并将绳状料成形为单块的口香糖块，每块4.2克。
所得口香糖产品兼具有常规口香糖产品的“咀嚼性”和常规熬制硬糖果产品的“稣脆性”，得到一种脆的“蜂巢状”具有新颖感官特点的口香糖，并具有改进的香味及甜味。
Claims (14)
1、一种口香糖产品，该产品具有改进的感官性质并且包含一种糖果成分基料，其中分布有多个分开的咀嚼胶组合物区段并且有多个分开的熬制硬糖果组合物区段。
2、按权利要求1的产品，其中所述基料具有一种多层层合结构，包括多个交替的所述咀嚼胶组合物层和所述熬制硬糖果组合物层。
3、按权利要求1或2的产品，其中所述基料是进一步包封于一种第二熬制硬糖果组合物之内，所述第一和第二熬制硬糖果组合物彼此可以相同或不同。
4、按权利要求1-3中任一项的产品，其中所述咀嚼胶组合物包含一种或多种天然或合成的弹性体，并且任选包含一种或多种溶剂、增塑剂、填充料、香味剂、着色剂和/或甜味剂。
5、按权利要求1-4中任一项的产品，其中所述第一和第二熬制硬糖果组合物包含一种或多种糖醇，并且任选包含一种或多种香味剂、着色剂和/或天然或人造甜味剂。
6、按权利要求1-5中任一项的产品，其中所述咀嚼胶组合物和所述第一熬制硬糖果组合物的重量比率为约5∶1至约1∶5，优选为约2∶1至约1∶2。
7、按权利要求6的产品，其中包含约12-60%咀嚼胶组合物，约12-60%第一熬制硬糖果组合物和约5-40%第二熬制硬糖果组合物。
8、按权利要求1-7中任一项的产品，其中所述第一和/或第二熬制硬糖果组合物还包含一种选自如下的活性成分：口腔健康剂、强芳香气味香味剂、矿质补充物、维生素、抗菌剂、止咳剂等等。
9、按权利要求8的产品，其中所述活性成分是一种氟化物防龋剂。
10、按权利要求1-9中任一项的糖果产品，该产品配加有按序释放的活性成分，并包含有分开加入于所述咀嚼胶组合物、第一或第二熬制硬糖果组合物中的互相不相容的生物活性成分。
11、按权利要求10的产品，该产品配用于防龋或牙齿琅玳质的补充矿质处理，其中所述咀嚼胶组合物包含一种钙离子源;所述第一或第二熬制硬糖果料是一种无糖的糖果组合物，其中包含一种氟化物离子源和/或一种磷酸根离子源。
12、一种制造权利要求1-11中所述口香糖产品的方法，包括以下步骤：
将所述第一熬制硬糖果组合物制成绳状，并且其中夹有所述咀嚼胶组合物的填芯物，该绳状料的温度在制造无糖组合物时为不超过55℃，在制造糖基组合物时为不超过85℃;将该等绳状料聚集，通过压实装置将聚集的绳状料拉伸，形成填芯绳状料的绞束;将该填芯的绳状料绞束折叠或重复多次折叠而成为多层层合基料;任选将此层合的基料包封在一层第二熬制硬糖果组合物中;将已层合和任选包封的基料成形，成为最终的口香糖产品。
13、按权利要求12的方法，其中所述填芯绳状料的绞束的折叠次数不超过4次，从而使最后产品成为具有立即“嚼穿”咀嚼特性的脆性可咀嚼糖果产品。
14、按权利要求12的方法，其中所述填芯绳状料的绞束的折叠次数为至少10次，从而使最后产品成为在口腔中延迟一段时间后才产生“嚼穿”咀嚼特性的硬糖果产品。
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| GB898914238A GB8914238D0 (en) | 1989-06-21 | 1989-06-21 | Chewing gum |
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| CN100367869C (zh) * | 2002-07-02 | 2008-02-13 | 古木林科有限公司 | 压缩口香糖 |
| CN100374035C (zh) * | 2003-02-04 | 2008-03-12 | 古木林科有限公司 | 压缩口香糖片 |
| CN101179946A (zh) * | 2005-05-23 | 2008-05-14 | 吉百利亚当斯美国有限责任公司 | 包括弹性体组分和熬制糖类组分的糖食组合物 |
| CN102905549A (zh) * | 2010-03-23 | 2013-01-30 | 吉百利英国有限公司 | 糖食产品及其生产方法 |
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| US5165944A (en) * | 1989-04-19 | 1992-11-24 | Wm. Wrigley Jr. Company | Gradual release structures for chewing gum |
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- 1989-11-07 DE DE68912529T patent/DE68912529T2/de not_active Expired - Lifetime
- 1989-11-07 EP EP89120552A patent/EP0370296B1/en not_active Expired - Lifetime
- 1989-11-07 ES ES89120552T patent/ES2061888T3/es not_active Expired - Lifetime
- 1989-11-17 US US07/438,556 patent/US5017385A/en not_active Expired - Lifetime
- 1989-11-17 CA CA002003188A patent/CA2003188C/en not_active Expired - Lifetime
- 1989-11-20 IN IN1074DE1989 patent/IN172980B/en unknown
- 1989-11-21 PH PH39559A patent/PH26470A/en unknown
- 1989-11-23 PT PT92387A patent/PT92387B/pt not_active IP Right Cessation
- 1989-11-23 MY MYPI89001627A patent/MY105873A/en unknown
- 1989-11-24 NO NO894706A patent/NO176691C/no not_active IP Right Cessation
- 1989-11-24 AR AR89315534A patent/AR246855A1/es active
- 1989-11-24 NZ NZ231513A patent/NZ231513A/en unknown
- 1989-11-24 CN CN89108854A patent/CN1031919C/zh not_active Expired - Lifetime
- 1989-11-24 KR KR1019890017100A patent/KR0141920B1/ko not_active IP Right Cessation
- 1989-11-24 FI FI895628A patent/FI95532C/fi active IP Right Grant
- 1989-11-24 MX MX018482A patent/MX172577B/es unknown
- 1989-11-24 DK DK198905906A patent/DK173720B1/da not_active IP Right Cessation
- 1989-11-24 IE IE376389A patent/IE62192B1/en not_active IP Right Cessation
- 1989-11-24 JP JP1306384A patent/JP2859331B2/ja not_active Expired - Lifetime
- 1989-11-30 AU AU45759/89A patent/AU638951B2/en not_active Expired
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1998
- 1998-06-15 HK HK98105333A patent/HK1006133A1/xx not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100367869C (zh) * | 2002-07-02 | 2008-02-13 | 古木林科有限公司 | 压缩口香糖 |
| CN100374035C (zh) * | 2003-02-04 | 2008-03-12 | 古木林科有限公司 | 压缩口香糖片 |
| CN101253920B (zh) * | 2003-02-04 | 2013-03-06 | 古木林科有限公司 | 压缩口香糖片 |
| CN101179946A (zh) * | 2005-05-23 | 2008-05-14 | 吉百利亚当斯美国有限责任公司 | 包括弹性体组分和熬制糖类组分的糖食组合物 |
| CN102905549A (zh) * | 2010-03-23 | 2013-01-30 | 吉百利英国有限公司 | 糖食产品及其生产方法 |
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