JP2000004791A - Chewing gum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a chewing gum having low curiosity and good sweet taste retainability and further having excellent taste and texture by adding trehalose to a gum base in the form of a continuous phase. SOLUTION: This chewing gum contains trehalose, a non-reducible disaccharide comprising the 1,1-bonded product of two glucose molecules, preferably in an amount of 5-50 wt.%, wherein the trehalose is contained in the gum base in the form of a continuous phase. The chewing gum is obtained by adding the trehalose to the gum base raw material such as vinyl acetate resin and subsequently kneading the mixture at about 110 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chewing gum which contains trehalose in a gum base in advance, has good sweetness continuity, and is excellent in taste and texture.

[0002]

2. Description of the Related Art In general, chewing gum is composed of a chewable gum base, a sweetener, a softener, a pigment, a flavor, an acidulant, and the like. After mixing at a temperature (40 to 60 ° C.), the mixture is molded by a molding machine, and in some cases, sugar-coated.

[0003] In recent years, in order to diversify tastes and pay attention to health, sweeteners having properties such as low caries and low calories have been developed.
It is used in chewing gum instead of sucrose and glucose. The above sweetener is obtained by fermenting and transferring monosaccharides such as glucose and xylose, disaccharides such as maltose and sucrose, polysaccharides such as starch, and other saccharides by hydrogenation or enzymes. , Many of them exist in the natural world, and because of their high safety,
Application to various foods is being studied.

[0004] However, the above-mentioned sweeteners have relatively low sweetness and high solubility compared to sucrose, so that the sweetness persistence is low, and depending on the sweeteners, they may be different. It has a sweet taste, and has a problem that it has an unpleasant taste such as an astringent taste and a large change in texture. Also,
In the above-mentioned general chewing gum manufacturing method, only the physical stirring and mixing are carried out by a compounding machine such as a kneader, so that the sweetener instantly dissolves and the sweetness persistence is poor, However, it was not possible to solve the above-mentioned problems of strongly feeling dislike and the change in texture.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and it is an object of the present invention to provide good sweetness persistence and excellent taste and texture. In providing chewing gum.

[0006]

The above object is achieved by a chewing gum comprising trehalose, wherein the trehalose is in a continuous phase in the gum base.

That is, the present inventors have found that by mixing trehalose, which is a sweetener, with a gum base in advance and having trehalose as a continuous phase in the gum base, the rate at which trehalose elutes from chewing gum during chewing can be reduced. Because the sweetness persistence is good,
In addition, they have found that a chewing gum excellent in taste and texture can be provided.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
In the chewing gum of the present invention, trehalose is a continuous phase in the gum base. This is obtained by mixing trehalose with other gum base materials when preparing the gum base, and, like the usual chewing gum manufacturing method, after the gum base is prepared,
It cannot be obtained by mixing trehalose with raw materials such as sugars and flavors.

[0009] Trehalose used in the present invention is a non-reducing disaccharide in which two glucose molecules are linked by 1,1. This trehalose is low in cariogenicity, and has a relatively low melting point compared to other sweeteners, and also has good crystallinity and crystallinity, good taste, and heterogeneity in sweetness. Because it is small, it can be used well. In addition, trehalose is heated and mixed at the time of production of the gum base at 80 to 120 ° C.
Since the browning due to the Maillard reaction does not occur, the gum base is not colored.

The gum base of the present invention comprises a vinyl acetate resin,
Natural resins, rubbers, waxes, hydrogenated animal and vegetable fats and oils, emulsifiers, fillers and the like may be appropriately used according to the purpose.

The amount of trehalose in the gum base is preferably 5 to 50% by weight in the gum base. 5
If the amount is less than 50% by weight, it is difficult to obtain the effect of maintaining sweetness, while if it exceeds 50% by weight, the compatibility with the gum base tends to be poor. This is because the water-insoluble gum base and the water-soluble trehalose tend to separate.

The chewing gum of the present invention is produced, for example, as follows. That is, first, a gum base is prepared. At this time, trehalose is mixed with other gum base materials.

As a method for mixing trehalose, there is a method in which trehalose is first added as it is to a gum base material, and the mixture is heated and melted. That is, since the heating and mixing temperature at the time of producing the gum base is as high as 80 to 120 ° C., and the melting point of trehalose is as low as about 90 ° C., it is possible to perform thermal melting by mixing at the time of producing the gum base. At this time, the mixing temperature is preferably about 110 ° C. from the viewpoint of crystallization of trehalose in the gum base after mixing.

As another method of mixing trehalose, there is a method of dissolving in a solvent and then mixing. For example, a solution prepared by dissolving trehalose in water or the like at 50 ° C. or higher is added to the gum base and mixed. Thereafter, crystallization of trehalose in the gum base can be performed by a change in solubility due to a decrease in temperature and a change in the amount of solvent due to evaporation of the solvent. At this time, it is preferable to use water as the solvent.

In the above method, the method in which trehalose is directly mixed and melted by heat is preferable in that the solvent does not need to be later removed. The method of adding trehalose as a solution is preferable in that trehalose can be added to the gum base in a completely dissolved state,
In addition, the resulting chewing gum has a good sweetness at the time of chewing, and has a long and supple texture and is good.

As described above, after mixing trehalose during the preparation of the gum base, the trehalose is at least partially crystallized in the gum base, and the trehalose forms a continuous phase in the gum base.

[0017] The gum base obtained as described above,
Usually, other ingredients added to the chewing gum, that is, sweeteners, softeners, dyes, flavors, sour agents, etc. are combined, mixed by a compounding machine such as a kneader by a conventional method, and molded by a molding machine. Thus, the chewing gum of the present invention is obtained. The chewing gum of the present invention can be manufactured using conventional manufacturing equipment, and various shapes, seasonings, colorings, and the like may be applied according to the purpose. Trehalose may be used as one of the sweeteners added later.

[0018] The chewing gum thus obtained is a chewing gum having good sweetness continuity and excellent taste and texture. In texture, the roughness of trehalose is also improved.

[0019]

As described above, the chewing gum of the present invention has good sweetness continuity by mixing trehalose in advance into the chewing gum base and forming a continuous phase of trehalose in the chewing gum base. It has excellent taste and texture.

Hereinafter, the present invention will be described specifically with reference to examples.

Comparative Example 1 A chewing gum having the composition shown in Table 1 was prepared. That is, if the gum base is 50
After being charged into a mixer adjusted to ° C., other components were charged and mixed, and then formed into a plate by a molding machine.

Example 1 First, the gum base used in Comparative Example 1 and trehalose were mixed at a ratio of 3: 1 at 110 ° C. Next, a chewing gum having the composition shown in Table 1 was prepared in the same manner as in Comparative Example 1.

Example 2 First, the gum base used in Comparative Example 1 and a trehalose saturated aqueous solution (60 ° C.)
Mix at 90 ° C. in 1 ratio. Next, a chewing gum having the composition shown in Table 1 was prepared in the same manner as in Comparative Example 1.

[0024]

[Table 1]

[0025] Using the chewing gum obtained as described above, 20 specialty panelists will be able to maintain the sweetness,
Sensory evaluation was performed on taste and chewing comfort (texture). Table 2 shows the results.

[0026]

[Table 2]

From the results shown in Table 2, all the chewing gums of the examples were effective in sustained sweetness, taste, and chewing feeling (texture). The sweetness persistence is particularly effective, and it is considered that mixing trehalose in the gum base in advance has a compatibility effect with a sweetener added later. Further, with respect to the taste, in the flavor containing a large amount of menthol such as peppermint-based flavor, an improvement in the unique bitterness of the flavor was observed. Further, regarding the chewing comfort (texture), since the sweetener did not instantaneously dissolve, there was little change in the texture and the taste was good. In particular, the chewing gum of Example 2 had good sweetness, and had a long and supple texture, which was good.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Shingo Maeda 2-6-14 Matsuekita, Wakayama-shi, Wakayama (72) Inventor Yuji Otomo 2-7-11-406, Akutagawa-cho, Takatsuki-shi, Osaka (72) Inventor Takanashi Hajime 436 F-term (reference) 1-158- Fukae Minami-cho, Higashinada-ku, Kobe-shi, Hyogo 4B014 GB13 GG07 GL10 GP01

Claims (1)

[Claims] 1. A chewing gum comprising trehalose, wherein the trehalose is a continuous phase in the gum base.