JP2001095492A - Stick-preventing agent and non-sticky viscoelastic food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a stick-preventing agent and a non-sticky viscoelastic food excellent in stick preventing effect to teeth, etc., and having a good flavor and its sustaining property, eat feeling, and productivity. SOLUTION: This stick-preventing agent is characterized by containing glucomannan and a non-sticking viscoelastic food such as a chewing gum is characterized by containing the glucomannan.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an anti-adhesion agent which does not easily adhere to teeth and the like, and more particularly, it can be combined with various viscoelastic foods, and provides the desired texture, flavor and durability of the viscoelastic food. And a non-adhesive viscoelastic food product using the same.

[0002]

2. Description of the Related Art In general, viscoelastic foods such as chewing gum have a specific viscoelasticity, and thus easily adhere to teeth due to the interfacial force with the tooth surface. This adhesiveness is remarkable especially in the case of dentures such as dentures, and therefore, a person using the denture becomes a major obstacle in enjoying the viscoelastic food.

[0003] In order to solve such problems, viscoelastic foods have been conventionally improved to prevent adhesion to dentures. However, all of them have a weak effect of preventing adhesion, and have a chewing comfort, flavor and stability over time. There is a problem with either.

For example, Japanese Patent Application Laid-Open No. Sho 60-66939 discloses that an elastic material is 10 to 30% by weight (hereinafter referred to as "%"), an elastic solvent (natural resin) is 2 to 18%, and 15,000 to 35,000.
15-45% polyvinyl acetate (vinyl acetate resin) having a medium average molecular weight of 000, wax 0.5
Non-adherent chewing gum compositions mainly comprising 10% to 10%, emulsifiers 2 to 10% and the like are disclosed. However, in this composition, the addition ratio of the elastic body and the wax is lower than that of the vinyl acetate resin and the natural resin, and although it has an effect of preventing adhesion to teeth, the addition amount of the elastic body is low, so that the chewing property is low. There is not enough texture.

In Japanese Patent Publication No. 2-18049,
In low calorie chewing gum consisting of 92-99% gum base, fragrance and glycerin, as gum base,
Limited elastomers, hydrogenated animal and vegetable fats and oils, fillers,
Vinyl acetate resin, emulsifier, resin, natural gum, wax,
Non-stick chewing gums with added antioxidants are disclosed. However, this chewing gum has a low ratio and molecular weight of the elastomer and the natural rubber and has an effect of preventing adhesion to teeth, but has a very large amount of gum base, so that conventionally used sugar sweeteners such as sugar cannot be added. . For this reason, it becomes flavorful and synthetic, and its physical properties are different from those of ordinary chewing gum, so that it is difficult to produce it with conventional production equipment.

There is also a method of obtaining an effect of preventing adhesion to teeth by changing the type of emulsifier. For example, Japanese Patent Publication No. 4-45141 discloses a non-adhesive rosin containing lecithin and a derivative thereof as an emulsifier, a hydrogenated wood rosin glycerin ester as an elastic solvent, a rosin derivative and a non-adhesive material using a polyhydric alcohol ester thereof. A chewing gum is disclosed. However, these components are gum base resin substances similar to those contained in natural elastic bodies such as tickles, and have inherently strong tackiness, and thus have a limited adhesion prevention effect. In addition, lecithin and its derivatives have a peculiar odor, and have a disadvantage of deteriorating the flavor.

As described above, the conventional non-adhesive chewing gum has an anti-adhesion effect by increasing the composition of the chewing gum by a gum base composition in order to enhance the anti-adhesion effect. And one of the flavors had to be improved.

On the other hand, JP-A-5-115247 discloses a method in which a water-soluble polysaccharide such as a hardly digestible dextrin or a degraded galactomannan as a gum-based texture improving agent is added to a chewing gum as a powder. ing. However, these water-soluble polysaccharides have molecular weights as small as 1,500, penetrate into irregularities on the tooth surface during mastication, and do not have an adhesion preventing effect due to a small water retention capacity.

Further, Japanese Patent Application Laid-Open No. Hei 5-139797 discloses the use of a polysaccharide selected from furanone, Z-carrageenan, furceleran, and gellan gum for inhibiting and removing adhesion of dental caries. However, these polysaccharides have a relatively large molecular weight of 100,000 to 800,000 and a high water retention capacity, but are difficult to obtain an adhesion preventing effect due to easy water separation.

[0010] As described above, conventional non-adhesive chewing gums and polysaccharide-containing chewing gums each have a limited adhesion-preventing effect, or have poor flavor and sustainability, chewing comfort, or poor productivity. It was the actual situation.

[0011]

SUMMARY 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 an excellent effect of preventing adhesion to teeth, etc. An object of the present invention is to provide an anti-adhesive agent and a non-adhesive viscoelastic food having good adhesiveness, texture and productivity.

[0012]

An object of the present invention is to provide an anti-adhesive agent characterized by containing glucomannan and a non-adhesive viscoelastic agent characterized by containing glucomannan in a viscoelastic food. Achieved by elastic food.

That is, the present inventors have found that the viscoelastic food has an excellent effect of preventing adhesion to teeth, etc.
In addition, physical properties excellent in texture were examined. And glucomannan, which has a higher molecular weight than a normal polysaccharide and is a water-soluble high molecular polysaccharide, is used as an anti-adhesion agent,
When this is added to a viscoelastic food, the water retention power is high and it is difficult to separate water.Therefore, a viscoelastic food excellent in the effect of preventing adhesion to teeth and the like, flavor and texture can be obtained. The present inventors have found that the effect can be suitably exerted when is used, and have reached the present invention.

Next, the present invention will be described in detail. First, glucomannan is a linear polysaccharide in which D-glucose and D-mannose are linked at a ratio of 1: 1.6 to β-1,4, and is a water-soluble high molecular polysaccharide having a molecular weight of 670,000 to 1.9 million. Yes,
It is the largest polysaccharide among the polysaccharides. Its origin is konjac potato, broad-leaved tree, iris rhizome, aloe leaf and the like. Specific examples include "Soamanna GM-210" manufactured by MRC Polysaccharide. Although glucomannan has been used as a dietary fiber, it has never been known that glucomannan has the effect of preventing adhesion of the present invention.

The anti-adhesion agent of the present invention contains glucomannan, but the amount is not particularly limited and may be set as appropriate. Preferably, the content is 50% by weight or more based on the total weight of the anti-adhesion agent, from the viewpoint of obtaining the anti-adhesion effect. In addition, polysaccharides, oligosaccharides, various saccharides including polysaccharides, fats and oils, emulsifiers, and the like may be used as auxiliary raw materials in the adhesion preventive agent. These may be used alone or in combination. The antiadhesive may be used in an appropriate form such as a powder or a tablet.

The anti-adhesion agent of the present invention is particularly suitable as an anti-adhesion agent for teeth, dentures and dental materials (methyl methacrylate monomer, butyl methacrylate monomer, etc.).

Next, the non-adhesive viscoelastic food of the present invention contains the above-mentioned anti-adhesion agent. That is, chewing gum,
It is preferable that the viscoelastic food such as soft candy contains the above-mentioned anti-adhesion agent, since the anti-adhesion effect is particularly exhibited.

The viscoelastic food in the present invention generally refers to all foods generally referred to as viscoelastic food, such as chewing gum, soft candy, marshmallow, nougat, fondant, caramel, toffee, fudge and chewing candy. No.

In addition, the amount of glucomannan added to the viscoelastic food is preferably 0.03% of the total weight of the viscoelastic food from the viewpoint of suitably obtaining the physical properties of the non-adhesive viscoelastic food.
It is desirable to add 1 to 3.0%, more preferably 0.05 to 1.0%. That is, glucomannan is 3.
If it exceeds 0%, the effect of preventing adhesion to teeth and the like can be obtained,
Chewing gum tends to have a hard texture. Conversely, if glucomannan is less than 0.01%, the effect of preventing adhesion to teeth and the like tends to be hardly obtained.

Examples of the method of addition include powdery or solution-like forms, but glucomannan is uniformly dispersed in the viscoelastic food in a short time, and the effect of preventing adhesion to teeth and the like is somewhat superior. , Glycerin or syrup is suitable. Further, it is preferable to add glucomannan to the viscoelastic food in an unheated state, since the effect of preventing adhesion to teeth and the like is excellent. In addition, when glucomannan is added, it is preferable to use a particle having a particle size smaller than 60 mesh pass, more preferably smaller than 100 mesh pass, because the texture of chewing gum is hardly affected.

Next, as an example of a non-adhesive viscoelastic food containing glucomannan, a method for producing a non-adhesive chewing gum will be described below.

First, chewing gum is prepared by a usual method. That is, chewing gum consists of a gum base and adjuncts, and the gum base is, for example, an elastic body,
Waxes, inorganic substances, and the like are appropriately selected and used. Examples of the elastic body include natural rubber, polyisobutylene, polyisoprene, vinyl acetate resin, synthetic rubber, synthetic elastic body, natural elastic body, and the like. Any of these may be appropriately selected and used alone or in combination. Among them, vinyl acetate resin is particularly preferable in terms of non-adhesion. Examples of the wax include rice wax, carnauba wax, and microcrystalline wax. These may be used alone or in combination. As minerals,
Calcium carbonate, talc and the like can be mentioned, and these may be used alone or in combination.

The gum base may be appropriately designed and used, such as a balloon gum type mainly composed of a vinyl acetate resin or a regular gum type mainly composed of natural chickle. In particular,
It is desirable that a vinyl acetate resin and an inorganic substance be added in order to suitably obtain an adhesion preventing effect.

As the auxiliary raw materials, saccharides, pigments, emulsifiers, stabilizers, acidulants, softeners and the like may be used in appropriate combination. For example, examples of the emulsifier include propylene glycol fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, fatty acid monoglyceride, glyceryl monostearate, diglyceride, triglyceride, glyceryl triacetate, propylene glycol monostearate, and the like. They may be combined.

Next, if the above gum base, auxiliary materials, glucomannan and the like are kneaded together and molded, a non-adherent chewing gum can be obtained.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 10, Comparative Examples 1 to 5> Chewing gums were prepared with the compositions shown in Table 1 as follows. In Examples 1 to 9, glucomannan was dispersed in glycerin to obtain a glucomannan solution.
At 0, glucomannan powder was added as it was.

(Preparation of Chewing Gum) The chewing gum base composition and the polysaccharide were charged into a chewing gum mixer, mixed homogeneously for 15 minutes, and then rolled and cut to obtain a chewing gum.

<Example 11, Comparative Example 6> Soft candy was prepared with the composition shown in Table 2 as follows.

(Preparation of Soft Candy) Example 11
First, sugar, rice starch and shortening were mixed in a kneader, and then syrup having glucomannan dispersed therein and an aqueous gelatin solution were added and mixed to obtain a soft candy dough. Next, the dough was extruded from an extruder, formed into a rope, and then cut to obtain a glucomannan-containing soft candy. In Comparative Example 6, a soft candy was obtained in the same manner as in Example 11, except that glucomannan was not used.

Next, the obtained chewing gum and soft candy were subjected to a sensory evaluation and a physical property test by 20 specialized panelists as follows.

(Sensory Evaluation) Denture (methacrylate resin,
20 specialized panelists using crowns and incisors) chew 3.1 g of chewing gum and 2.7 g of soft candy of each example and comparative example, and adhere to dentures.
The chewing comfort and flavor were evaluated.

(Physical property test) The chewing gum after chewing 3.1 g of the chewing gum and 2.7 g of soft candy of each example and comparative example at a constant speed by a specialized paneler for 3 minutes was used as a sample, and a denture material was adhered by a rheometer. The properties were measured. As a denture material, a methacrylate resin material is mounted on a column dedicated to the rheometer, and after inserting 3 mm under the conditions of a compression load of 1 kg and a sample stage speed of 80 mm / min, it is towed by 20 mm under the same conditions, and the value at the time of towing (stress) Was measured.
That is, the smaller the value of the stress, the less the feeling of gum sticking to the denture.

[0033]

[Table 1]

[0034]

[Table 2]

As is clear from the results shown in Tables 1 and 2, the chewing gums of Examples 1 to 5 and 8 are excellent in the effect of preventing glucomannan from being dispersed in a liquid state and thereby preventing adhesion to dentures. In addition, a chewing gum excellent in flavor, its persistence and texture was obtained. Example 1
0 chewing gum contains glucomannan in powder form, and thus has a slightly less non-adhering property than that containing glucomannan dispersed in a liquid form, but has an effect of preventing adhesion to dentures, and has a flavor and A chewing gum having excellent durability and texture was obtained. Although the chewing gums of Examples 6 and 9 each have an excellent effect of preventing adhesion to dentures, the chewing gum has a large amount of glucomannan or a coarse particle size of glucomannan. Was bad. In addition, the chewing gum of Example 7 had a small amount of glucomannan, and was slightly inferior in the effect of preventing adhesion. On the other hand, the chewing gums of Comparative Examples 1 to 3 and 5 did not contain glucomannan and were excellent in texture and flavor, but could not obtain the adhesion preventing effect. In addition, the chewing gum of Comparative Example 4 did not contain glucomannan and contained a very large amount of gum base, so although it had an antiadhesion effect, the flavor was synthetic and the texture was different from that of ordinary chewing gum. No physical properties were obtained. In addition, the soft candy of Example 11 also contained glucomannan, so that the soft candy was excellent in the effect of preventing adhesion to the denture, and was excellent in flavor, its persistence and texture. Moreover, although the soft candy of Comparative Example 6 does not contain glucomannan and is excellent in texture and flavor,
No anti-adhesion effect was obtained.

[0036]

As described above, the non-adhesive viscoelastic food of the present invention contains glucomannan as an anti-adhesion agent, so that the non-adhesive visco-elastic food has a large anti-adhesion effect to teeth and the like, and has a flavor and its sustainability. It is a non-adhesive viscoelastic food with excellent texture. In the case of chewing gum, for example, in the case of chewing gum, it can be manufactured using conventional chewing gum manufacturing equipment, and can be formed into various shapes. In addition, flavoring and coloring etc., like conventional chewing gum,
Can be designed freely. In addition, the desired texture and flavor can be utilized without affecting the product design of balloon gum, regular gum, and the like.

Claims (3)

[Claims] 1. An anti-adhesion agent comprising glucomannan. 2. A non-adhesive viscoelastic food, wherein the viscoelastic food contains glucomannan. 3. A non-adherent chewing gum, wherein the chewing gum contains glucomannan.