JP2009159843A - Chewing gum and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide chewing gum achieving flavor expression and flavor retention of chewing gum, and having good appearance. <P>SOLUTION: The chewing gum is coated with gummy candy so as to have flavor expression and flavor retention. Furthermore, the chewing gum is formed to be transparent and has good appearance due to visibility of the gummy candy. A method for producing the chewing gum includes a step of putting chewing gum which is molded in an arbitrary size into a mold followed by filling gummy candy to cover the chewing gum, a step of dropping chewing gum of an arbitrary size from above the gummy candy which is filled in a mold, and further filling gummy candy from thereabove, or a step of dropping chewing gum of an arbitrary size from above the gummy candy filled in a mold and pressing the chewing gum. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a chewing gum coated with gummy candy and having a very rapid flavor expression in the mouth and having a sustained flavor, and a method for producing the same.

  The chewing gum market in Japan occupies a large weight among confectionery. Particularly in recent years, confectionery combining chewing gum and other ingredients has been studied in various forms, some of which have been put on the market.

  For example, a chewing gum and confectionery composition having a nougat shell and a chewing gum center are disclosed (Patent Document 1). However, because nougat is aerated, it is highly hygroscopic and prone to toothing. There are two types of manufacturing methods disclosed in the patent. In the molding method using a batch roller, which is one of the methods, it is very difficult to control the center amount because the chewing gum put in the center and the physical properties of the nougat coating the outside are different. Further, in the case of the extrusion molding method which is another method, the discharge speed is slow and inefficient.

  Furthermore, a marshmallow centering on chewing gum is disclosed (Patent Document 2). However, the combination of marshmallow and chewing gum cannot find the effect of sustained flavor. In addition, in the disclosed manufacturing method, there is a method of making chewing gum in a fluid state and then wrapping it with marshmallow using a wrapping machine, or a method of adding fluidized chewing gum during molding of marshmallow. In the former method, the production speed is slow, and in the latter, the flowability of marshmallow and chewing gum is different, so it is not easy to produce a stable product.

  In addition, attempts to put gel and sol-like materials into the chewing gum center have been made for a long time. For example, chewing gum enclosing a center component such as jam (Patent Document 3), chewing gum containing a liquid center containing a water retention agent (Patent Documents 4 and 5), chewing gum containing gelling jelly in the center (Patent Document) 6) is disclosed. All of these centered chewing gums have a limit of 15% in the center content due to the characteristics of the manufacturing technology of injecting and extruding a fluid gel or sol into the center. In addition, in combination chewing gum (Patent Document 7) having a chewing gum shell and a nougat center, production using a packaging machine is disclosed, but the production speed is slow and inefficient. In any of these chewing gums with a center, since the amount of the center is small, changes in taste, texture, etc. are difficult to feel.

  In addition, many attempts have been made to incorporate new ingredients together with chewing gum ingredients such as gum base. For example, in jelly chewing gum (Patent Document 8), a chewing gum base and jelly are mixed and filled into starch. In order to fill the starch, the viscosity must be lowered, and the composition and blending amount of the gum base are limited. Furthermore, in order to maintain the fluidity of the gum base, it must be kept warm at 80 to 100 ° C., which leads to deterioration of the jelly flavor and gelling power. Furthermore, since the hydrophilic jelly and the hydrophobic gum base are uniformly mixed, the taste of the water-soluble jelly is hardly eluted, and thus the fragrance is weakly expressed.

  Furthermore, there is a great consumer demand for chewing gum for a long time. In order to meet this need, attempts have been made to maintain sweetness and flavor by dispersing a carrier containing a sweetening component, a sourness component, a flavoring component and the like in a gum. For example, an attempt to maintain the flavor by dispersing a pullulan film containing a sweetener in a gum has been disclosed (Patent Document 9). In addition, attempts have been made to encapsulate a sweetening component, a sourness component, or the like in polyvinyl acetate having an arbitrary molecular weight and sequentially release the content components (Patent Documents 10 and 11). Furthermore, an attempt has been disclosed in which a capsule in which flavor and sweetness are encapsulated in chewing gum is added and the flavor is maintained by sequential release of the flavor components (Patent Documents 12, 13, 14, 15, 16, and 17). . However, the technique of holding these flavor components and the like on a carrier has a drawback that the raw material cost and the production cost are increased.

  Moreover, none of the confectionery reported in the above-mentioned publications uses a transparent gummy candy, nor does it mention the attractiveness of appearance.

As described above, there has been no report on chewing gums coated with gummy candy, chewing gums that are attractive in appearance such that the gummi candy is transparent and the chewing gum can be seen through, and methods for producing them.
JP-A-9-205994 JP-A-63-105642 US Pat. No. 810210 pamphlet JP-A-53-159362 JP-A-55-165755 Japanese Patent Laid-Open No. 5-308905 JP-A-10-09902 JP 59-173047 A JP 59-1225846 A JP-A 63-245638 Japanese Patent Laid-Open No. 5-38258 JP 56-92755 A JP 59-205947 A JP-A 61-58541 JP-A-4-293454 Japanese Patent Laid-Open No. 5-199841 JP 2004-24042 A

  The present invention has been made in view of the circumstances as described above. The purpose of the present invention is a chewing gum that exhibits excellent flavor expression and flavor sustainability at the beginning of eating, and is also visually attractive. The present invention provides a skeleton type chewing gum and a method capable of easily and industrially producing chewing gum coated with such gummy candy.

  As a result of intensive efforts to solve the above problems, the present inventor has gummy candy blended at a rate of 15 to 85% by weight, and the gummy candy covers 40 to 100% of the chewing gum surface area. The chewing gum is characterized by having a flavor and persistence, and by making the gummy candy transparent, the chewing gum can be seen through the gummy candy, making it an attractive chewing gum. And came to complete the invention.

That is, the gist of the present invention is as follows.
[1] A chewing gum comprising gummy candy blended at a ratio of 15 to 85% by weight, the gummy candy being coated with 40 to 100% of the surface area of the chewing gum,
[2] The chewing gum according to [1], wherein the gummy candy is transparent,
[3] A method for producing a chewing gum according to the above [1] or [2], wherein the chewing gum molded into an arbitrary size is placed in a mold, and is produced through a step of filling gummy candy from above.
[4] The chewing gum according to the above [1] or [2], which is produced through a step of dropping a chewing gum of an arbitrary size from above the gummy candy filled in the mold and further filling the gummy candy from above Manufacturing method,
[5] The method for producing a chewing gum according to the above [1] or [2], wherein the chewing gum of an arbitrary size is dropped from above the gummy candy filled in the mold and the chewing gum is pressed. .

  Since the chewing gum of the present invention exhibits the flavor expression at the start of eating and the sustainability of the flavor, the chewing gum can be enjoyed for a long period of time from the beginning as compared with the conventional chewing gum. Moreover, the chewing gum of this invention can be enjoyed also by appearance as an unprecedented skeleton type chewing gum by using a transparent gummy candy.

Next, the present invention will be described in detail.
The chewing gum of the present invention has a gummy candy blended in a proportion of 15 to 85% by weight, and the gummy candy is coated with 40 to 100% of the surface area of the chewing gum and has flavor expression and flavor sustainability. It is characterized by.
In addition, in this invention, a flavor means the taste or flavor which consists of fragrance and taste which are felt when chewing gum is chewed.

The gummy candy mix | blended here is 15 to 85 weight% in the total amount of chewing gum and a gummy candy. If the content of gummy candy is less than 15% by weight, the expression of the flavor derived from gummy candy is weak and the persistence of the flavor is also weak. In addition, the gummy candy coating is thinned, and the attractiveness of the gummy candy due to its transparency is lost. When the content of gummy candy exceeds 85% by weight, the original texture of chewing gum in gummy candy is poor and the sustainability of the flavor is also weak.
In particular, the present inventors have discovered that when chewing gum is coated with gummy candy at the above ratio, the expression of flavor and the persistence of flavor are increased as a confectionery.

  The present inventors consider that flavor expression and flavor persistence are achieved for the following reasons. The expressiveness of the flavor is the characteristic of the surface layer of gummy candy. Furthermore, regarding the persistence of flavor, the gummi candy that is hydrophilic and the chewing gum base that is hydrophobic are mixed with time in the mouth. By this, it is thought that the flavor component included in the gel of gummy candy is blocked by the hydrophobic gum base and has an effect of suppressing elution. For these reasons, it is considered that the flavor component is sequentially released from the chewing gum to maintain the flavor.

  As described above, since the expression and sustainability of the flavor are improved, the content of gummy candy is preferably 35 to 65% by weight in the total amount of chewing gum and gummy candy.

Moreover, in the chewing gum of the present invention, the gummy candy covers 40 to 100% of the surface area of the chewing gum. When the area covered with gummy candy on the chewing gum surface area is less than 40%, the expression of flavor is weakened. Furthermore, it is difficult to distinguish the transparent part of gummy candy, so it will not be attractive.
The gummy candy is preferably covered with 80 to 100% of the chewing gum surface area in terms of chewing scent.
In addition, what is necessary is just to measure the area of the part covered with the gummy candy per surface area of the chewing gum before a coating | coated by the well-known means.

  Moreover, the gummy candy coated on the chewing gum surface is preferably transparent because the attractiveness of the chewing gum of the present invention is improved. Here, being transparent means that the chewing gum covered with gummy candy can be seen through the gummy candy surface. Therefore, the gummy candy is not only completely transparent but may be a gummy candy colored red, blue, yellow, green, white, black, etc. A combination of the above may also be used.

As in the present invention, since the gummi candy covering the chewing gum is transparent, the chewing gum has not only a new texture but also an attractive appearance.
As for transparent design, it is widely recognized by consumers as skeleton design and is also popular. However, there is a point in enjoying the texture and taste exclusively, and in the chewing gum field where the product itself is wrapped with opaque packaging materials such as paper, attention has not been paid to the appearance design other than the appearance so far It was. Thus, the present inventors have completed the present invention by focusing on a skeleton-designed chewing gum for the purpose of providing a chewing gum that can be enjoyed even if it does not appear in the conventional chewing gum.
In addition, a transparent gummy candy can be obtained by a well-known manufacturing method, if the raw material which becomes opaque after manufacture is not used.

  The main components of gummy candy used in the present invention are gelatin and carbohydrate. As gelatin raw materials, bovine gelatin, pork gelatin, fish gelatin, bird gelatin and the like can be used. In addition, although the texture differs depending on the treatment method such as acid treatment and alkali treatment, various gelatins having different treatments can be used in the present invention. Sugars include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, lactose, trehalose, and palatinose, sugar alcohols such as maltitol, xylitol, sorbitol, and palatinit, starch syrup, and polydextrose. Although it can be used in combination of more than one kind, it is not limited to these.

  The gummy candy used in the present invention contains 4 to 25% by weight, preferably 5 to 12% by weight of gelatin. If the gelatin content is less than 4% by weight, the gelation ability of gelatin is insufficient, the shape retention is poor and the durability of the product is problematic. Moreover, since the surface of a gummy candy is sticky and leads to adhesion of packaging materials and gummy candy, it is not preferable. If the gelatin content exceeds 25% by weight, the melting of the gummi candy will worsen, and it will fall apart from the chewing gum in the mouth, resulting in a foreign body sensation and an uncomfortable feeling to the consumer.

  The water content in the gummy candy used in the present invention is 6 to 30% by weight, preferably 8 to 18% by weight. If the water content of the gummy candy is less than 6% by weight, the gummy candy becomes hard and remains as a foreign body feeling during chewing with the chewing gum, which is not preferable. If the water content of the gummy candy exceeds 30% by weight, the shape retention of the gummy candy is poor and a problem arises in the durability of the product. Moreover, since the surface of a gummy candy is sticky and leads to adhesion of packaging materials and gummy candy, it is not preferable.

  The gelling agent of gummy candy used in the present invention is not limited to gelatin, but a material having gelling ability, such as agar, pectin, carrageenan, pullulan, modified starch, gum arabic, guar gum, xanthan gum, locust bean gum, gellan gum , Tara gum, tamarind seed gum, Na alginate, methylcellulose and the like. These gelling agents can be used alone or in combination of two or more, but are not limited thereto. Of these, gummy candy containing gelatin and 0.1 to 5% by weight, preferably 0.3 to 2% by weight of pectin is most preferable in terms of the balance of texture with chewing gum.

  Fruit juice, vegetable juice, and dairy products can be arbitrarily added to the gummy candy used in the present invention. Fruit juice, vegetable juice, and dairy products are not particularly limited, and those made from various fruits, vegetables, and dairy products are used. For example, oranges, lemons, apples, grapes, grapefruits, apricots, strawberries, peaches Plum, Plum, Banana, Pine apple, Mango, Kiwi fruit, Cherry, Papaya, Avocado, Fig, Ikan, Tangerine, Olive, Mushroom, Pumpkin, Karin, Watermelon, Tangor, Tanzero, Natsuyashi , Sudachi, Hassaku, Passion fruit, Loquat, Bungtan, Ponkan, Makuwauri, Melon, Yuzu, Pear, Lime, Ryu cancer, Antichoke, Asatsuki, Ashitaba, Asparagus, kidney beans, udon, peas , Funny, okahijiki, okra, turnip, pumpkin, mustard, caliph Wah, Kanpyo, Kiku, Cabbage, Cucumber, Kyo, Kinzai, Hakui, Kohlrabi, Burdock, Komatsuna, Zhasai, Santo Usagi, Shiso Togarashi, Shiso, Juiro Sasage, Spring Chrysanthemum, Junsai, Ginger, Shirou , Immediately, celery, celery, spring, broad bean, Japanese radish, taisai, Takana, bamboo shoot, onion, turtle, lettuce, tangentai, horsetail, tsuruna, tsurumasaki, tsububuki, red pepper, toucan, touna, corn , Tomato, eggplant, nazuna, habana, garlic, leeks, carrots, garlic, green onions, nozawana, noburu, kusaku, hakuran, tomato, parsley, hayatouri, beetroot, beet, bell pepper, hinano , Hiroshima greens, wiping, fusouso, broccoli, hechima, safflower beans, ho Grassroot, horseradish, mizukake greens, mizukashi, mitsuba, agate, brussels sprouts, sprouts, burdock, yam, sweet potatoes, potatoes, lilies, yasai, yomegi, leeks, leek, leek, rhubarb, swordfish, wasabi , Bracken, milk, goat milk, human milk, cream, yogurt, coffee whitener, ice cream, powdered milk, condensed milk, cheese, butter, etc. These can be used alone or in combination of two or more. .

  Of the fruit juice, vegetable juice, and dairy product, if colored components are used, the resulting gummy candy can be colored to a desired color, but a known color-containing component is added during the production of gummy candy. Also good. Examples of the color-containing component include natural pigments and synthetic colorants.

  The chewing gum whose surface is coated with the gummy candy having the above-described configuration can be made from any known chewing gum, for example, a gum base used in chewing gum and fusen gum. The gum base may be a composition containing a polymer material, an elastomer, a resin, a wax, an oil, an emulsifier, a filler, an antioxidant, etc., but the composition of these components can be used in known chewing gum and fusen gum. There is no particular limitation as long as it is of the order.

  Further, chewing gum is kneaded and colored with a color-containing component such as a pigment, so that it is easily noticeable and more attractive when coated with a transparent gummy candy. There are no particular limitations on the color-containing components that can be used, such as natural pigments, synthetic colorants, polyphenol-containing seed extracts, and matcha tea. Any material that can be colored can be used alone or in combination of two or more.

  The gum base contained in the chewing gum of the present invention is preferably 10 to 100% by weight, but in combination with gummy candy, the total gum base content is 20 to 45% by weight, and the flavor persistence and chewing feeling It is more preferable in terms of balance.

In addition, the chewing gum and gummy candy can be adjusted in taste using flavor components. Flavor ingredients include, for example, acidulants such as citric acid, malic acid, fumaric acid, tartaric acid, adipic acid, seasonings such as salt, mirin, soy sauce, vinegar, sauce, ketchup, pepper, mustard, wasabi, cinnamon, ginger , Pepper, sage, thyme, nutmeg, paprika, pepper, chili, chili oil, onion, garlic and other spices, water-soluble fragrance, water-insoluble fragrance, powdered fragrance, fragrance-containing capsule, acesulfame K, aspartame, sucralose, stevioside, Examples thereof include sweeteners such as rebaudio, saccharin, dulcin, alitame, glycyrrhizin, thaumatin, and xylitol. These flavor components can be used alone or in combination of two or more kinds, but are not limited thereto, and all components added for seasoning can be regarded as flavor components.
Content of the said flavor component should just be a grade which can adjust the taste of chewing gum and gummy candy as mentioned above, and there is no limitation in particular.

  In the present invention, as the chewing gum before the gummy candy is coated, a gum base formed into a desired shape is used. The shape is not particularly limited, but from the viewpoint of improving the attractiveness of the appearance when coated with a transparent gummy candy, it is a multi-faceted shape such as a round shape, an oval shape, a bullet shape, a cylindrical shape, a star shape, etc. Polygons are preferred, and more complex and well-known shapes such as birds, insects, mammals, vehicles, etc. are preferred because of their unexpectedness.

  As described above, the size of the chewing gum of the present invention coated with gummy candy on the surface is 0.5 to 8.0 g per tablet, and a size that can be eaten with a bite is preferable, but is not limited to this range. Absent.

  In addition, the chewing gum of the present invention can be coated on the outer layer with a powder coating, a soft sugar coating, a hard sugar coating, etc. with a flavor, sweetening ingredient, sour ingredient, spice and the like. When these coatings are performed, at first glance, the transparency of gummy candy is impaired. However, when the coating portion is dissolved in the mouth, a transparent portion appears partially or entirely. When this is taken out from the mouth, the original transparent gummy candy appears, and it becomes a chewing gum with charm and surprise.

  The chewing gum production method of the present invention comprises a step of molding a chewing gum produced by a known method into a desired shape, a sugar solution is cooked, swollen with water, heated and dissolved, and other ingredients are mixed to form a gummi It includes steps such as a step of making a candy solution and a step of coating chewing gum having an arbitrary shape with gummy candy.

  The process of molding the chewing gum into an arbitrary shape includes the following molding methods, but is not limited thereto. a) The chewing gum extruded into a plate shape is cut into an arbitrary size with a cutter. b) Cutting the chewing gum extruded in a rope shape with a ball cutter. c) A chewing gum extruded in a rope shape is molded by stamping.

  The process of manufacturing a gummy candy solution is performed using a well-known method. However, in order to maintain the transparency of the gummy candy, it is desirable that the gummy candy solution includes a degassing step by decompression or the like or a defoaming step by standing.

  The following method is mentioned as the step of coating the chewing gum having an arbitrary shape with gummy candy. a) A chewing gum is dropped into a mold and filled with a gummy candy solution. b) A gummy candy is filled in a mold in advance, the chewing gum is dropped on the mold, and the gummy candy is further filled thereon. c) A gummy candy is filled in the mold in advance, the chewing gum is dropped on this, and this is pushed with a rod-shaped pin. At this time, the gummi candy can also be filled in a sheet form from above the chewing gum. It is also possible to put a pre-made gummy candy sheet and apply heat to melt the sheet and fuse it with the chewing gum. These are cut and molded into an arbitrary shape after the gummy candy is gelled.

  The mold used in these steps is usually a starch mold. Especially, in order to maintain the transparency of gummy candy, it is more preferable to use a mold other than starch. Examples include, but are not limited to, silicon rubber molds, fluorine-coated stainless steel molds, etc. If the mold surface is smooth with non-powder, it is effective for maintaining the transparency of the gummy candy. .

  The chewing gum of this invention can be manufactured as mentioned above. The above production method is an example, and does not limit the production method of the chewing gum of the present invention.

  EXAMPLES Next, although an Example demonstrates this invention further in detail, the meaning of this invention is not limited at all by these Examples.

Examples 1, 2, and 3, Comparative Examples 1 and 2
A mixture of 4 kg of sugar, 4 kg of enzyme-treated starch syrup and 0.15 kg of pectin is boiled to Bx90. 2 kg of gelatin (gelatin: water = 1: 1) dissolved by swelling with water and keeping at 60 ° C. is added to the sugar syrup mixture and mixed. Further, 0.5 kg of concentrated lemon juice, appropriate amount of lemon flavor, and appropriate amount of acidulant are added and mixed with stirring, and after defoaming treatment, a gummy candy solution is obtained.
On the other hand, 45 kg of gum base, 40 kg of powdered sugar, 5 kg of starch syrup, 0.3 kg of glycerin, 2 kg of lemon flavor, 2 kg of citric acid fine powder and 1 kg of red yeast rice pigment are mixed with a gum kneader to obtain a chewing gum dough. This chewing gum dough is stamped into a 10 mm diameter sphere to produce a chewing gum ball.
Next, the produced gummy candy solution is filled into a bullet-shaped mold (bottom diameter: 15 mm, height: 15 mm) from the bottom to a height of 5 mm. A chewing gum ball is placed on the mold so as to be on the center. Further, the gummi-dissolved dough is filled again so as to cover the chewing gum balls from above (100% coverage with gummy candy) and dried at 40 ° C. for about 3 days. In addition, about the structure of the obtained chewing gum, it adjusted as shown in Table 1.

The chewing gums of Examples 1, 2, and 3 thus obtained were chewing gums that were attractive in appearance because the red chewing gum was seen through the transparent gummy candy. In addition, the texture was clearly different from the chewing gum and gummy candy so far, and in addition, the chewing gum maintained the fruity flavor of lemon from chewing. Among these, the chewing gum of Example 1 was the most preferable in terms of flavor expression, persistence, and texture.
On the other hand, in Comparative Example 1, since the layer of gummy candy was extremely thin, the transparent layer was thin, the appearance was not attractive, and the persistence of the fragrance was weak. Moreover, in the comparative example 2, it was chewing gum attractive in appearance by seeing a red chewing gum transparently in a transparent gummy candy, but since the amount of gum base is too small, a good texture is obtained. At the same time, the gum base was likely to be swallowed.

Examples 4, 5, 6 and Comparative Examples 3-9
Using the gummi candy solution prepared in Example 1 and chewing gum balls, chewing gums of Examples 4, 5, 6 and Comparative Examples 3-9 were prepared by the following procedure. A desired amount of gummy candy solution was filled in the bottom of the shell-shaped mold. On top of that, a chewing gum ball was placed so as to be in the center of the mold, and the chewing gum ball was pushed in until the gummi candy covered to the target coverage, and then dried at 40 ° C. for about 3 days. In addition, about the structure of the obtained chewing gum, it adjusted as shown in Table 2.

The chewing gums of Examples 4, 5, and 6 thus obtained were chewing gums that were attractive in appearance because all of the chewing gums that were covered with the transparent gummy candy showed the red chewing gum transparent. In addition, the texture was clearly different from the chewing gum and gummy candy so far, and in addition, the chewing gum maintained the fruity flavor of lemon from chewing.
On the other hand, in Comparative Examples 3 and 8, since the layer of gummy candy was extremely thin, the transparent layer was thin, the appearance was not attractive, and the persistence of the fragrance was weak. Moreover, in Comparative Examples 4 and 9, the chewing gum that is attractive to the appearance because the red chewing gum can be seen through in the portion covered with the transparent gummy candy, but the amount of the gum base is too small. The texture was not obtained and the gum base was likely to be swallowed. In Comparative Examples 5-8, since the coverage of the gummy candy was low, the expression of the chewing scent was weak.

Comparative Example 10
A gummy candy solution and a chewing gum dough are prepared in the same manner as in Example 1. The gum with gummy candy in the center obtained in this way is the same as a general gum in the beginning of chewing, and due to the characteristics of the manufacturing technology, the center content is limited to 15%. I didn't feel much. Moreover, since it is not transparent, it was not attractive in appearance.

Comparative Example 11
A mixture of 4 kg of sugar, 4 kg of enzyme-treated starch syrup, and 0.15 kg of pectin is boiled to Bx90 and mixed with 4.5 kg of a gum base that has been heated and melted in advance. After sufficiently stirring and mixing, 2 kg of gelatin (gelatin: water = 1: 1) dissolved by swelling with water and keeping at 60 ° C. is mixed. Further, 0.5 kg of concentrated lemon juice, appropriate amount of lemon flavor, and appropriate amount of acidulant are added and mixed with stirring to obtain a gum base-containing dough. In a state where the gum base-containing dough is kept at 80 ° C., it is filled in a corn starch mold and dried at 40 ° C. for 3 days. The chewing gum obtained in this way was not transparent and therefore lacked the attractiveness of appearance. In addition, no change was observed in the conventional gum, texture, and taste, and the flavor was also weakly expressed.

Test Example 1 [Sensory test]
About the chewing gum obtained in Examples 1-6 and Comparative Examples 1-11, three types of sensory evaluations of flavor expression, flavor sustainability, and food texture were performed. These results are shown in Table 3.
For sensory evaluation, chewing gum was sampled by 10 monitors (20-30s, 5 males, 5 females), and the chewing gum's “flavor development”, “flavor persistence” and “texture” were evaluated. The score was 5 (5 points: very good, 4 points: good, 3 points: good, 2 points: normal, 1 point: bad). The total score of each score is “◎” for 40 points or more, “◯” for 30 points or more and less than 40 points, “△” for 25 points or more and less than 30 points, and “×” for less than 25 points. About "◎" or "○", the product was accepted.

From the results of Table 1, chewing gums (Examples 1 to 6) having gummy candy blended at a rate of 15 to 85% by weight and covered with 40 to 100% of the chewing gum surface area, It turns out that all are excellent in flavor expression and the sustainability of a flavor, and are also excellent in the texture of chewing gum.
Among them, chewing gum (Examples 1 and 4) in which the blending ratio of gummy candy is 35 to 65% and the coverage of gummy candy is 40% or more is significantly superior in flavor sustainability and texture. It turns out that it becomes. Moreover, it turns out that the thing where the coverage of a gummy candy is 80% or more becomes what was excellent in flavor expression (Examples 1-3). In particular, the chewing gum (Example 1) in which the blending ratio of the gummy candy is 35 to 65% and the coverage of the gummy candy is 80% or more is all evaluated as “◎” for flavor expression, flavor sustainability, and texture. It was the best one.

Test Example 2 [flavor amount test]
Flavor elution for each chewing time of the chewing gums of Example 1 in which the evaluation of flavor expression and flavor sustainability in Test Example 1 were both “◎” and Comparative Examples 10 and 11 were both “x”. The remaining amount was analyzed by GC-MS. The result is shown in FIG. From the results shown in FIG. 1, the chewing gum obtained in Example 1 has a high flavor expressed from the time of chewing compared to those of Comparative Examples 1 and 2, and the flavor remains for a long time. I understand that. Therefore, it was found that the results of “flavor development” and “flavor persistence” in the sensory test performed in Test Example 1 are both supported by an objective measurement method using GC-MS.

The measurement conditions for the GC-MS are as follows.
[Measurement instrument]
GC: Agilent 6890N
MS: JEOL Ltd. Jms Q1000GC K9
[GC-MS conditions]
Column: Inter Cap Wax [0.25 mm (ID) × 30 m (length) df 0.25 μm (GL Science)
Headspace syringe temperature: 140 ° C
Injection volume: 25ml
Inlet temperature: 200 ° C
Temperature rising condition: 37 ° C. (10 min) → 207 ° C. (10 ° C./min, 13 min hold)
Flow rate: 1.5 ml / min
Split: (5.6)

  In addition, in FIG. 1, 10 peaks of fragrance components appearing before R.T20: 00 (Pinene, Ferrandren, Myrcene, Limonene, Terpinene, p-isopropyltoluene) The area values of (p-Isopropyltoluene) and cyclohexane (including cyclohexene optical isomers) were summed, and the amounts of the fragrance components per chewing time were compared. Each peak was identified with reference to the NIST database.

  In addition, for the chewing gums obtained in Examples 5 and 6 and Comparative Examples 8 and 9, the remaining amount of perfume elution was analyzed for each chewing time under the same conditions as the GC-MS conditions except that the injection amount was reduced. . The result is shown in FIG. From the results shown in FIG. 2, in comparison with the numerical values of Examples 5 and 6 and Comparative Example 9 in which the evaluation of fragrance expression and fragrance persistence are both “◯”, Comparative Example 8 in which both evaluations are “x”. The numerical value of was low, and it was found that the result of “flavor persistence” of the sensory test conducted in Test Example 1 was supported by an objective measurement method using GC-MS.

Example 7
Bx70 syrup obtained by dissolving 70 kg of sugar in water and cooking and adding an appropriate amount of lemon flavor was prepared. Using this syrup, an appropriate amount of granulated sugar, 80 mesh vitamin C powder, lactose and lemon powder flavor is attached to the chewing gum obtained in Example 1 (covering area 100%). The coating chewing gum thus obtained has expression of flavor and persistence of the flavor, and when the coating is dissolved in the mouth, the chewing gum inside can be seen through the gummy candy, and it is an attractive chewing gum with a surprising and designable appearance (Gummy candy 50% by weight, chewing gum 50% by weight).

Example 8
A mixture of 4 kg of sugar, 4 kg of fructose-glucose liquid sugar, 1 kg of sorbitol and 0.1 kg of pectin is boiled to Bx90. 1.4 kg of gelatin dissolved by swelling with water and keeping at 60 ° C. (gelatin: water = 1: 1) is mixed. Further, 0.3 kg of concentrated apple juice, appropriate amount of green apple flavor, and appropriate amount of acidulant are added, mixed with stirring and defoamed to obtain a gummy candy solution. The gummy candy solution is spread on a 100 mm square cooling tray to produce a 7 mm thick gummy candy sheet.
On the other hand, 45 kg of gum base, 40 kg of powdered sugar, 5 kg of starch syrup, 0.3 kg of glycerin, 2 kg of green apple fragrance, 2 kg of citric acid fine powder, appropriate amount of gardenia pigment, appropriate amount of carotenoid pigment are mixed with a gum kneader and 10 mm thick and 100 mm square with a rolling roller. Make a green chewing gum sheet.
While the prepared gummy candy sheet is not completely gelled, a chewing gum sheet is placed on the upper part of the sheet and adhered to the gummy candy sheet.
Further, another 7 mm thick gummy candy sheet is placed on the top of the chewing gum sheet while the gummy candy sheet is not completely gelled, and is adhered to the chewing gum. After the gummy candy was completely gelled, it was cut into 25 mm squares. The chewing gum thus obtained was an attractive chewing gum in which green chewing gum was sandwiched between two transparent gummi candy sheets (gummy candy 58% by weight, covering area 56%, chewing gum 42% %). Furthermore, there was a fruity flavor of green apples in the bite, and the flavor was persistent.

Examples 9, 10
A mixture of 4 kg maltitol syrup, 4 kg sorbitol and 0.8 kg pectin is boiled to Bx92. 2 kg of gelatin dissolved by swelling with water and keeping at 60 ° C. (gelatin: water = 1: 1) is mixed. Furthermore, lime mint flavor, sucralose, and acesulfame K are added in appropriate amounts, mixed with stirring and defoamed to obtain a gummy candy solution.
On the other hand, 45 kg of gum base, 40 kg of xylitol, 5 kg of sorbitol, 0.3 kg of glycerin, 1 kg of lime flavor, 0.5 kg of menthol crystal pulverized product, 0.1 kg of calcium carbonate, appropriate amount of sucralose and acesulfame K, appropriate amount of gardenia pigment, appropriate amount of carotenoid pigment Mix to make a green chewing gum dough.
The chewing gum dough is stamped into a 10 mm diameter sphere to produce a chewing gum ball. The prepared gummy-dissolved dough is filled into a bullet-shaped (bottom diameter: 15 mm, height: 15 mm) silicon mold from the bottom to a height of 8 mm.
On top of that, a chewing gum ball is placed so as to be in the center of the mold, and the chewing gum ball is pushed so that 60% or more of it is covered with the gummy candy solution.
After the gummy candy solution has gelled, it is removed from the mold. The extracted chewing gum is softly sugar-coated with maltitol Bx70 syrup and maltitol fine powder, menthol powder flavor and stevia powder to a sugar coating rate of 140%, and further using lime mint flavor and maltitol Bx70 syrup containing sucralose Apply hard sugar to a sugar coating rate of 165%. In addition, about the structure of the obtained chewing gum, in Example 9, gummy candy 50 weight%, covering area 70%, chewing gum 50 weight%, in Example 10, gummy candy 15 weight%, covering area 40%, chewing gum 85 weight% It adjusted so that it might become.
The sugar-coated chewing gum obtained in this way was a chewing gum that was surprising and visually appealing that the sugar-coated layer was cracked by chewing, and that a green chewing gum appeared from inside with a transparent gummi candy. . In addition, the menthol stimulation and mellow flavor of the lime persisted, and the sugar-coated chewing gum was able to enjoy the crunchiness of the sugar-coating and the change in texture of the chewing gum.

FIG. 1 is a graph showing the results of GC-MS analysis of flavor expression and flavor sustainability of chewing gums obtained in Example 1 and Comparative Examples 10 and 11. FIG. 2 is a graph showing the results of GC-MS analysis of flavor expression and flavor persistence of the chewing gums obtained in Examples 5 and 6 and Comparative Examples 8 and 9.

Claims (5)

  A chewing gum comprising gummy candy blended in a proportion of 15 to 85% by weight, the gummy candy being coated with 40 to 100% of the surface area of the chewing gum.   The chewing gum according to claim 1, wherein the gummy candy is transparent.   3. The method for producing chewing gum according to claim 1 or 2, wherein the chewing gum molded into an arbitrary size is placed in a mold and filled with gummy candy from above.   The method for producing a chewing gum according to claim 1 or 2, wherein the chewing gum is produced through a step of dropping a chewing gum of an arbitrary size from above the gummy candy filled in the mold and further filling the gummy candy from above.   The method for producing a chewing gum according to claim 1 or 2, wherein the chewing gum is produced through a step of dropping a chewing gum of an arbitrary size from above the gummy candy filled in the mold and pressing the chewing gum.

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