JP2010081807A - Intra-oral forming agent for powder tablet chewing gum, and method for preventing decay feeling of powder tablet chewing gum in mouth - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an intra-oral forming agent for a powder tablet chewing gum prevented from decay feeling at the beginning of chew which causes in an early stage of chewing and is specific to the powder tablet chewing gum: and to provide a method for preventing intra-oral decay feeling of the powder tablet chewing gum. <P>SOLUTION: The intra-oral forming agent for the powder tablet chewing gum includes a thickening stabilizer having a water absorbing ratio of ≥5.5% when left as it is for 10 minutes in an atmosphere having humidity of 80% at 40°C. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an in-mouth molding agent for powdered tableting chewing gum and a method for preventing the disintegration in the mouth of a powdered tableting chewing gum, which can prevent the disintegration feeling at the beginning of chewing that occurs in the mouth in the early stage of chewing.

  In recent years, in the chewing gum market, in addition to conventional chewing gums that are molded and manufactured after heat-melt mixing, powdered chewing gums that are made by compressing powdered gum etc. have been released. Yes.

  Compared to conventional chewing gum, this powder tableting chewing gum can be processed at room temperature consistently from mixing to tableting in the manufacturing process, so it can blend heat-sensitive ingredients that could not be blended conventionally, and powder tableting Since the chewing gum can be adjusted to a low water activity (Aw) of 0.30 or less, the chewing gum has a feature that it can contain a component that is susceptible to moisture.

  However, on the other hand, the powdered tableting chewing gum molded by pressing with pressure has a problem in that it feels a strong disintegration particularly at the beginning of chewing because it becomes brittle and loose when chewed.

  As a technique for improving the texture of chewing gum, for example, in Patent Document 1, a modified granule composition for chewing gum comprising an organic base powder for chewing gum, an inorganic powder such as calcium carbonate, and an organic polymer binder such as sodium alginate Has been proposed. However, the chewing gum blended with the composition has a long time (30 to 60) from the time the chewing gum is put into the mouth to the end of chewing due to the insoluble gel due to the strong crosslinking reaction between the “inorganic powder” and the “organic polymer binder”. The average chewing gum, elasticity, swelling, smoothness, and flexibility can be secured at an appropriate level, but if applied to powdered tableting chewing gum, chewing starts Immediately after that, that is, the collapse feeling at the beginning of biting could not be resolved.

  In addition, depending on the amount of inorganic powder added, the composition of other chewing gum raw materials is restricted, so that a sense of disintegration occurs at the beginning of chewing and the expression of aroma and flavor is poor.

  In the production line, when the composition is blended, special equipment is required in each process such as pulverization, sizing, granulation, drying, etc. Further, in each production process, the gum base adheres to the production equipment, There were problems such as uniform dispersibility and continuous productivity.

  Next, Patent Document 2 describes a powdered chewing gum containing a water-absorbing component such as alginate. This is to prevent the chewing gum from becoming crushed or cracked during production or storage by incorporating the moisture of the chewing gum into the water-absorbing component, and to prevent the chewing gum from deteriorating in texture.

  However, in the above method as well, although the average texture after putting in the mouth until the end of chewing is improved, there is still room for improvement in the disintegration feeling at the beginning of chewing. Moreover, there was room for improvement also about expression of the provided fragrance and flavor similarly to the said patent document 1. FIG.

In Patent Documents 3 to 4, an edible chewed product in which sodium alginate and a calcium compound are integrally bonded, and an edible chewed product in which a room temperature-soluble water-soluble polysaccharide such as xanthan gum is contained in a base substrate made of gluten are disclosed. It is disclosed. The former uses the gelling action of sodium alginate, calcium ions, and saliva to maintain the chewing feeling during mastication, and the latter moderately reduces matrix formation by gluten by adding water-soluble polysaccharides. Thus, the chewing gum-like chewing feeling in the mouth is maintained. However, both are related to the continuous texture from when they are put into the mouth until they are swallowed or chewed, not considering the disintegration feeling at the beginning of chewing that is unique to powdered tableting chewing gum, and also to the original texture as chewing gum It was inferior.

  Patent Document 5 discloses a compressed gum product using chewing gum granules containing a gum base, sweetener, flavor, and the like as a technique for improving the texture at the beginning of chewing. This compressed gum product has a gum base content of 28% to 70% by weight (the content of the gum base in the chewing gum granules is 71% to 99% by weight) and is in the beginning of chewing stage (the first 60 seconds after chewing) Various components are integrated in a common mass, making it difficult to break apart. However, in the texture adjustment based on the gum base content, it was difficult to obtain the effect because the prevention of disintegration during the first 30 seconds from the start of chewing was not taken into consideration. Furthermore, the expression of the imparted aroma and flavor was inferior.

JP 2001-86938 A JP 2005-333966 A JP 2002-218922 A JP 2002-218912 A JP 2006-525000 Gazette

  The present invention has been made in view of such circumstances, and an object of the present invention is for a powdered tableting chewing gum that prevents a disintegration feeling at the beginning of chewing that is peculiar to a powdered tableting chewing gum that occurs in the mouth in the early stage of chewing. An object of the present invention is to provide a mouth-forming agent and a method for preventing a feeling of disintegration in the mouth of powdered tablet chewing gum.

  In order to solve the above problems, the inventors of the present application first verified the “cause of the disintegration feeling that occurs in the initial stage of chewing”, which is peculiar to powdered tablet chewing gum. In the case of powdered chewing gum, immediately after the start of chewing, the broken chewing gum is usually a large lump or a brittle and crumbly texture, but further chewing keeps the viscoelasticity. It becomes an integral gum mass. This is because the broken chewing gum immediately after chewing absorbs saliva and becomes soft when heated at the mouth temperature (body temperature).

  The texture until it becomes an integrated gum mass is only about 30 seconds from the start of chewing, but it is a very unpleasant texture (disintegration) for the eater, and is important for determining the quality and evaluation of chewing gum. Since this is the point, we have conducted intensive studies on technologies that can prevent this feeling of collapse.

  As a result, surprisingly, a specific thickening stabilizer is mixed in the form of powder or granules, and tableted to form a powdered tableting chewing gum. It was found that can be prevented.

That is, the first invention of the present application contains a thickening stabilizer having a water absorption rate of 5.5% or more when left for 10 minutes in an atmosphere of a temperature of 40 ° C. and a humidity of 80%. It is an in-mouth molding agent for tablet chewing gum.

A second invention is a mouth molding agent for powdered tableting chewing gum, characterized in that the thickening stabilizer is the following (A).
(A) Sodium alginate, ammonium alginate, potassium alginate, propylene glycol alginate, λ-carrageenan, ι-carrageenan, locust bean gum, guar gum, xanthan gum, native gellan gum, deacylated gellan gum, curdlan and carboxymethylcellulose sodium Or two or more

  A third invention is a mouth molding agent for powdered tableting chewing gum, characterized in that the content of the thickening stabilizer is 0.1 to 1.5% by weight in the total weight of the powdered tableting chewing gum.

A fourth aspect of the present invention is a method for preventing a feeling of disintegration in the mouth of a powdered tableting chewing gum, characterized by adding the above-mentioned powdery tableting chewing gum in-mouth molding agent.

  According to the present invention, it is possible to prevent a disintegration feeling at the beginning of chewing, which is peculiar to a powdered tableting chewing gum, occurring in the mouth in the early stage of chewing. That is, it can be made into an integrated gum mass having viscoelasticity without feeling a large lump from the initial stage of chewing or feeling a fragile and crumbly texture.

  Moreover, by specifying the type and content of the thickening stabilizer contained in the mouth molding agent of the present invention, in addition to preventing the above disintegration feeling, the expression rate of the aroma and flavor of the powdered tableting chewing gum can be freely adjusted. And the scent and flavor during chewing can be maintained.

Moreover, since the present invention only needs to add the mouth molding agent of the present invention in the production process, it is not necessary to prepare a special production apparatus, and the powder tableting chewing gum of the present invention can be produced easily and inexpensively.

Hereinafter, the present invention will be described in more detail.
The “in-mouth molding” of the present invention refers to “preventing the feeling of disintegration at the beginning of chewing, which is peculiar to a powdered tableting chewing gum, which occurs in the mouth in the early stage of chewing”. In addition, “preventing disintegration” means “breaking of chewing gum once broken by mastication, and it becomes a gum mass without feeling the fragile and shattered texture in the mouth, or within 30 seconds from the beginning of chewing It will become an integrated gum mass.

  The thickening stabilizer contained in the mouth-molding agent for powdered tableting chewing gum of the present invention (hereinafter referred to as “mouth-forming agent”) is a polymer substance that dissolves or disperses in water and produces viscosity. For example, seaweed extract, seed mucilage, microbial mucilage, plant-derived substance and the like can be mentioned. In food labeling, it is described as a thickener, stabilizer, gelling agent, glue, thickening polysaccharide, etc. .

  Specifically, the thickening stabilizer has a water absorption of 5.5% or more when left for 10 minutes in an atmosphere of a temperature of 40 ° C. and a humidity of 80%. If the water absorption is less than 5.5%, it is impossible to quickly prevent the feeling of disintegration at the beginning of chewing. In addition, the measuring method of water absorption is as follows.

<Measurement of water absorption rate>
1. About 1 g of thickening stabilizer is left in an atmosphere of room temperature 25 ° C. and humidity 45% for 24 hours, and then the weight is accurately measured. (X)
2. Above 1. After being allowed to stand in an atmosphere of room temperature 40 ° C. and humidity 80% for 10 minutes, the thickening stabilizer is weighed. (Y)
3. The water absorption is calculated from the following formula 1.

  Preferably, the thickening stabilizer is sodium alginate, ammonium alginate, potassium alginate, propylene glycol alginate, λ-carrageenan, ι-carrageenan. Seed mucilage is locust bean gum and guar gum, and microbial mucilage is xanthan gum, native gellan gum, deacylated gellan gum and curdlan. The plant-derived substance is sodium carboxymethyl cellulose. In the present invention, one or more of the above-mentioned thickening stabilizers is more preferable from the viewpoint of promptly preventing a feeling of disintegration at the beginning of chewing.

  More preferably, if one or more of sodium alginate, iota-carrageenan, xanthan gum and native gellan gum are used, the disintegration feeling at the beginning of chewing can be prevented in a shorter time. That is, the thickening stabilizer absorbs saliva and produces viscoelasticity in the mouth, which makes the powdered tableting chewing gum difficult to break and is more preferable in terms of preventing a feeling of disintegration.

  The mouth molding agent of the present invention contains the above thickening stabilizer as an active ingredient. An active ingredient means containing a thickening stabilizer to such an extent that the target function is exhibited. Specifically, it is desirable that the thickening stabilizer is 80% by weight or more, more preferably 100% by weight in terms of solid content, from the viewpoint of sufficiently obtaining the effect of preventing disintegration at the beginning of chewing.

  The mouth molding agent may contain an auxiliary material appropriately selected within a range not impairing the object of the present invention. Examples of the auxiliary material include non-sugar sweeteners, seasonings, excipients, stabilizers, antioxidants, pigments, and fragrances.

  The dosage form of the above-mentioned mouth molding agent includes dry powder granules such as powder and granules, but may be appropriately selected and set.

  The in-mouth molding agent can be prepared, for example, as follows. The thickening stabilizer and, if necessary, auxiliary materials and the like are mixed by a known method and prepared into an appropriate dosage form, whereby the powdered tableting chewing gum in-mouth molding agent of the present invention can be obtained.

Moreover, it is suitable for content in the powder tableting chewing gum whole weight of the said inside molding agent that it is 0.1-1.5 weight% in conversion of solid content of a thickening stabilizer. This is because it is preferable in terms of preventing the feeling of disintegration at the beginning of chewing, improving the comfort of chewing at the initial stage of mastication, and adjusting the expression rate of aroma and flavor. If the content of the thickening stabilizer is less than 0.1% by weight, the effect as an in-mouth molding agent tends to be difficult to obtain. On the other hand, if it exceeds 1.5% by weight, the disintegration feeling at the beginning of chewing can be prevented, There is a tendency for the viscosity to increase after the middle stage of chewing (after the middle stage when the entire period from putting in the mouth to completion of chewing) becomes strong and adhere to the teeth.

Next, the powder tableting chewing gum containing the intraoral molding agent of the present invention is produced, for example, as follows. First, a gum base and, optionally, auxiliary materials such as sugars added as appropriate, are heated and mixed to homogenize, cool, and then pulverized with a pulverizer (eg, hammer mill, oscillator, etc.) to obtain a powdered gum Get. Thereafter, for further homogenization of the particle size, the particle size may be separated by sieving.
Next, the powdered gum thus obtained and the thickening stabilizer alone, or if necessary, the mouth molding agent of the present invention with a thickening stabilizer containing an auxiliary raw material such as a non-sugar sweetener, The powdered tableting chewing gum is obtained by mixing the body and supplying it to a tableting machine, followed by tableting.

  The said gum base is conventionally used, For example, resin, an elastic body, waxes, an emulsifier etc. are selected suitably, and are used.

    Examples of the resin include natural resins such as chicle, gelton, and solver, and synthetic resins such as vinyl acetate resin and ester gum, which may be used alone or in combination.

  The elastic body is also referred to as a rubber-like substance, and examples thereof include polyisobutylene (isobutylene polymer), polybutene, butyl rubber, polyisoprene, and natural rubber. These may be used alone or in combination.

  Examples of waxes include rice wax, candelilla wax, microcrystalline wax, and carnauba wax, and these may be used alone or in combination.

  Examples of the emulsifier include propylene glycol fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester, and these may be used alone or in combination.

  In addition to the above-mentioned raw materials, the gum base may contain inorganic substances (calcium carbonate, talc, etc.) and the like.

  The sugar of the powder gum auxiliary material includes, for example, monosaccharides such as glucose, disaccharides such as sucrose, maltose, lactose and trehalose, trisaccharides such as maltotriose and panose, oligosaccharides such as maltooligosaccharide and galactooligosaccharide, and the like. Examples of these reduced products include sugar alcohols such as sorbitol, xylitol, erythritol, maltitol, lactitol, and reduced palatinose, and these may be used alone or in combination. Among these, sucrose, lactose, sorbitol, erythritol, maltitol, lactitol, and reduced palatinose are preferable from the viewpoint of obtaining fluidity of the powder gum.

  Further, as other auxiliary materials of the powder gum, non-sugar sweeteners such as sucralose and acesulfame K, seasonings, stabilizers, antioxidants, pigments and flavors may be appropriately selected and used.

  The obtained powder gum is a particle having a particle size of 3 mesh or less, more preferably a finer particle of 8 mesh or less, more preferably a finer particle of 10 mesh or less. It is preferable in that the powdered chewing gum chewable product quickly becomes a gum mass in the mouth.

Next, the sugar of the powder tableting chewing gum auxiliary material is the same as the sugar of the auxiliary material of the powder gum, and may be used alone or in combination. Of these, sucrose, lactose, sorbitol, erythritol, maltitol, lactitol, and reduced palatinose are preferable in terms of preventing adhesion to a tableting machine and obtaining binding properties between powdered gum particles during tableting. Reduced palatinose is preferred.

  Other auxiliary materials for powdered tablet chewing gum include non-sugar sweeteners such as sucralose and acesulfame K, seasonings, stabilizers, antioxidants, lubricants such as calcium stearate, sodium stearate and magnesium stearate. A fluidizing agent such as an agent, fine silicon dioxide, and talc, a functional component, a pigment, a fragrance, and the like may be appropriately selected and used. In particular, calcium stearate is suitable because it has low solubility in water and is useful as a lubricant without reacting with the thickening stabilizer.

The form of the powder tableting chewing gum of the present invention is not particularly limited, and it may be tablet-molded into an appropriate shape such as a disk shape, a lens shape, a tablet shape, or a star shape. That's fine.

<Measurement of water absorption rate>
First, the water absorption when each thickening stabilizer was allowed to stand in an atmosphere of 40 ° C. and 80% humidity for 10 minutes was measured as described above. The results are shown in Table 1. In addition, the measurement was performed 3 times and the average value was used.

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

<Examples 1 to 10, Comparative Example 1>
<< Preparation of powder gum >>
After mixing by heating and homogenizing with the composition shown in Table 2, the mixture was cooled to 20 ° C., and then pulverized with a hammer mill to prepare a powder gum having a particle size of 8 mesh or less.

≪Preparation of powdered tablet chewing gum≫
The powdered gum, the thickening stabilizer and the auxiliary raw materials obtained as described above were powder-mixed with the composition shown in Table 3, and then tableted with a pressure of 0.4 ton / piece to give 0.6 g per piece, A powdered tableting chewing gum with a diameter of 10 mm was obtained. The tableting was continuously produced with a single-shot tableting machine.

<Comparative example 2>
≪Preparation of powder tableting chewing gum≫
It was prepared in the same manner as in Example 1 except that no thickening stabilizer was mixed.

<Comparative Example 3>
≪Preparation of powder tableting chewing gum≫
First, 45 parts by weight of water was mixed with 100 parts by weight of the above powdered gum, 60 parts by weight of sodium alginate, 25 parts by weight of dibasic calcium phosphate, 40 parts by weight of calcium carbonate, and 20 parts by weight of glucono delta lactone. The mixture was homogenized by heating, cooled to 20 ° C. or less, and then pulverized with a hammer mill to prepare a powder gum-containing granule composition having a particle size of 8 mesh or less. 1 part by weight of this granule composition, 100 parts by weight of the above-mentioned powdered gum and 10 parts by weight of the total of other auxiliary materials (reduced palatinose, lubricant, fluidizing agent and fragrance) were mixed. After mixing so as to have the composition shown, tableting was performed at a pressure of 0.4 ton / piece to obtain a powdered tableting chewing gum with 0.6 g per piece and a diameter of 10 mm. The tableting was continuously produced with a single-shot tableting machine.

<Comparative example 4>
≪Preparation of powdered tablet chewing gum≫
To 100 parts by weight of the above powder gum, 60 parts by weight of sodium alginate, 25 parts by weight of dibasic calcium phosphate, 40 parts by weight of calcium carbonate and 20 parts by weight of glucono delta lactone, 45 parts by weight of water was added and mixed at room temperature. An attempt was made to granulate this mixture into a granule composition having a particle size of about 0.15 mm (about 100 mesh) by extrusion granulation, but the mixture adhered to the extrusion granulator, causing clogging, and the desired granules The composition was not obtained and preparation of powdered tableting chewing gum was abandoned.

  The sensory evaluation by 20 professional panelists was conducted on the disintegration feeling, fragrance and flavor at the beginning of biting in Examples 1 to 10 and Comparative Examples 1 to 3 obtained as described above. The results are shown in Table 3.

  From the above results, in all Examples, the disintegration feeling at the beginning of chewing was prevented, and the sustainability of the aroma and flavor was also good. Paying attention to the feeling of disintegration at the beginning of chewing, Examples 1, 2, 4, 5, 9 and 10 were particularly good, and no disintegration feeling was felt immediately after the start of chewing. Even when different thickening stabilizers were used in combination as in Example 10, the feeling of disintegration at the beginning of chewing was prevented. In Example 9, there was no disintegration feeling at the beginning of chewing, but the chewing gum became more viscous after the middle stage of chewing, so it slightly adhered to the teeth.

Furthermore, the influence of the type of thickening stabilizer on the disintegration feeling is that sodium alginate and xanthan gum, which have a water absorption rate higher than 8.5% when left for 10 minutes in an atmosphere of temperature 40 ° C. and humidity 80%, immediately after the start of chewing In ι-carrageenan and native gellan gum with a water absorption rate of 5.5 to 8.5%, they were slightly delayed from the former, but were settled within 30 seconds from the start of chewing, and both did not feel disintegrated. This difference is thought to be due to the salivary absorption rate and absorption rate of the thickening stabilizer during chewing.
Furthermore, Examples 1, 2, and 10 were highly evaluated because both fragrance and flavor lasted for about 5 minutes or more.

  On the other hand, Comparative Examples 1 to 3 were unsatisfactory because they did not settle within 30 seconds from the start of mastication, were brittle, crumbly, and disintegrated. In particular, in Comparative Example 3, the strong cross-linking reaction between sodium alginate and calcium ions is caused slowly by glucono delta lactone, so it is presumed that the unity was poor. From this, it can be seen that the disintegration feeling at the beginning of chewing depends on the type and presence of the thickening stabilizer.

Further, in Comparative Example 4, since the intraoral molding agent was once mixed with a powdered gum and not used as a powder, it could not be used as a powder chewing gum.

Claims (4)

An in-mouth molding agent for powdered tableting chewing gum, comprising a thickening stabilizer having a water absorption of 5.5% or more when left for 10 minutes in an atmosphere of a temperature of 40 ° C. and a humidity of 80%.
The thickening stabilizer is the following (A), The in-mouth molding agent for powder tableting chewing gum according to claim 1.
(A) Sodium alginate, ammonium alginate, potassium alginate, propylene glycol alginate, λ-carrageenan, ι-carrageenan, locust bean gum, guar gum, xanthan gum, native gellan gum, deacylated gellan gum, curdlan and carboxymethylcellulose sodium Or two or more
The mouth molding agent for powdered tableting chewing gum according to claim 1 or 2, wherein the content of the thickening stabilizer is 0.1 to 1.5% by weight based on the total weight of the powdered tableting chewing gum.
4. A method for preventing a feeling of disintegration in the mouth of a powdered tableting chewing gum, comprising adding the in-mouth molding agent for a powdered tableting chewing gum according to any one of claims 1 to 3.