JP2012024086A - Chewing gum containing caramel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chewing gum having a gum base prevented from being dissolved even if the chewing gum is taken together with a caramel because the gum base of conventional chewing gum is dissolved in saliva with the action of an oil and fat component of the caramel and a resin component of the gum base and a sense of chewing peculiar to the chewing gum is lost when taken together with the caramel.SOLUTION: The chewing gum contains a gum base layer including the gum base containing low-polymerized polyisobutylene, medium-polymerized polyisobutylene and butyl rubber (high-polymerized polyisobutylene).

Description

  The present invention relates to a chewing gum containing caramel, and the chewing gum of the present invention is characterized in that the gum base does not melt during chewing even though it contains caramel.

  Chewing gum is a sugar base containing sweeteners, emulsifiers, softeners, and fragrances that are composed of natural or synthetic resins, and sweeteners and fragrances depending on body temperature and saliva in the mouth during chewing. And so on.

In conventional chewing gum, sugar, sugar alcohols, and other sugars are the main ingredients, and a small amount of foods and food additives such as gum base, emulsifier, softener, and fragrance are added and put into a preheated mixer to completely After mixing, extruding and rolling, aging for 24 to 48 hours, mixing the plate-shaped gum to be cut and packaged with the above raw materials, and then filling the chewing gum with a saccharide, organic acid, fragrance, etc. After the molding, there is a center filling gum which is aged for 24-48 hours and packaged. The taste and aroma of such chewing gum is determined by the sweeteners, flavors and food additives to be added, but typically fruit essences including lemon, orange, banana, grape, apple, strawberry, cherry, pineapple, etc. And beans and nuts such as coffee, cocoa, cola, peanuts, almonds.

  When chewing gum is ingested with caramel, the action of the oil component of caramel and the resin component of the gum base causes the gum base to melt into saliva, resulting in a loss of chewing feeling unique to chewing gum. The sweetener sugar or sugar alcohol and caramel flavor were used in place of caramel to give the taste and scent. In Korean Patent Publication No. 88-000980 (Patent Document 1), instead of starch syrup used as a sweetener, starch paste obtained by heat-treating starch composed of amylopectin and water is used to control the total water content. Although a chewing gum having a kneaded form is appropriately adjusted and a caramel-filled product is disclosed in the center, the above technology is a chewing gum with a mochi-like texture. There was a limit to preventing melting of the steel.

Korean Patent Publication No. 88-000980

  As a result of diligent research to solve the above problems, the present inventors have used a gum base containing low-polymerized polyisobutylene, medium-polymerized polyisobutylene and butyl rubber (high-polymerized polyisobutylene) as the gum base of the chewing gum. And when the ratio of such chewing gum and caramel was appropriately adjusted, it was found that the gum base would not dissolve even when the gum and caramel were taken together, and the present invention was completed.

  That is, the present invention has an object to provide a chewing gum containing caramel having the texture of gum and caramel at the same time because the gum base does not dissolve even when taken together with caramel.

  The present invention is characterized by a gum dough layer containing a gum base containing low polymerized polyisobutylene, medium polymerized polyisobutylene and butyl rubber, and a chewing gum containing caramel.

  The chewing gum containing the caramel of the present invention has excellent sensory characteristics such as the chewing gum and caramel can be enjoyed at the same time because the gum base does not dissolve even when caramel and chewing gum are taken together. is doing.

It is one example of this invention, Comprising: The chewing gum which filled the inside of the tube-shaped gum dough layer with the caramel is represented. It is other embodiment of this invention, Comprising: The chewing gum which the gum | dough | dough layer and caramel have comprised the lattice pattern is represented.

  Hereinafter, the present invention will be described in more detail.

The present invention relates to a chewing gum containing a gum base that does not melt by caramel.

  The gum dough layer includes 30 to 45 wt% gum base, 50 to 65 wt% sugar alcohol and sugar, 0.05 to 0.3 wt% emulsifier, and 0.1 to 5.0 wt% fragrance.

  In general, gum base is made of methyl acetylricinoleate, ester gum, vinyl acetate resin, polyisobutylene, polybutene, glycerin fatty acid ester, triacetin, calcium carbonate, calcium phosphate, fibers such as powdered pulp (vegetable), minerals such as talc (minerals) ), Vegetable rubber-containing resin (guttakachu, guttahankan, gutta-percha, chicle, balata, venezuela ticule, massalandba chocolate, massaland babalata, lodindinha, guayule, gelton, solver, sorbinha, tunou, nigergutta, retchudebaka, rubber, Tilte, etc.), non-vegetable rubber-containing resins (mastic, benzoin gum, elemi resin, nyuko, myrrh, opopanax resin, guaiac resin, danmar resin, kauri gum, copal resin, sun (Lac resin, far balsam, rosin, copaiba balsam, etc.), animal resin (shellac, etc.), vegetable wax (rice bran, sugar cane wax, urushi wax, mole, candelilla wax, jojoba wax, cucumber wax, carnauba wax, oilseed wax, etc.) In addition, animal waxes (shellac wax, gay wax, beeswax, lanolin, etc.), mineral waxes (ozokerite, paraffin wax, microcrystalline wax, montan wax, etc.) are used as raw materials. However, the general gum base manufactured with the said raw material has the problem that a gum base will melt | dissolve when ingested with a caramel.

  The gum base of the present invention is characterized by containing a low-polymerized polyisobutylene, a middle-polymerized polyisobutylene, and a butyl rubber (high-polymerized polyisobutylene) at a specific ratio in order to solve the above-mentioned problem of melting the gum base. The low-polymerized polyisobutylene preferably has a molecular weight of 50,000 to 200,000. If the molecular weight is too low, the gum base may be melted during chewing, and if the molecular weight exceeds 200,000, the feel becomes hard. The medium polymerization polyisobutylene preferably has a molecular weight of 300,000 to 400,000. If the molecular weight of the middle-polymerized polyisobutylene is less than 300,000, the hardness of the gum base can be lowered to give a soft texture, but there is a problem that it easily dissolves during chewing, and the molecular weight is 400,000 When it exceeds, there is a problem that the hardness becomes high and gives a hard texture. The butyl rubber (highly polymerized polyisobutylene) is preferably one having a molecular weight of 600,000 to 800,000, but if the molecular weight is less than 600,000, the gum base is not taken together with caramel. If the molecular weight exceeds 800,000, the feel becomes hard and at the same time, there is a problem that it is difficult to process into a gum. In the present invention, the amount of the low-polymerized polyisobutylene used is preferably 80 to 200 parts by weight with respect to 100 parts by weight of the medium-polymerized polyisobutylene, but if the amount used is less than 80 parts by weight, As the relative content increases, the gum becomes hard and at the same time it is difficult to process into a gum base. When the amount used exceeds 200 parts by weight, there is a problem that the gum melts when ingested together with caramel. The butyl rubber is preferably used in an amount of 5 to 40 parts by weight based on 100 parts by weight of the middle polymerized polyisobutylene. However, if the amount used is less than 5 parts by weight, the gum dissolves when ingested together with the caramel. When the amount exceeds 40 parts by weight, there is a problem that it is difficult to form a gum base due to an increase in hardness.

  In addition, the gum base can be produced by further including the above-mentioned ester gum, vinyl acetate resin and the like that are usually used in the production of the gum base. Among the gum dough layers, the content of the gum base is preferably 30 to 45% by weight, but if the content is less than 30% by weight, it is difficult to enjoy the texture of the gum when mixed with caramel. When the weight percentage is exceeded, there is a problem that the gum becomes hard and it becomes difficult to form the gum.

  The sugar alcohol and saccharide are sweeteners and are used to give a sweet taste unique to gum. Sugar alcohols include isomaltitol, erythritol, xylitol, glycerol, sorbitol, palatinit, maltitol, maltoteitol, maltotriitol, mannitol, lactitol, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose Minamata, reduced starch syrup, etc. can be used. Examples of the saccharide include monosaccharides such as arabinose, galactose, xylose, and fructose, disaccharides such as isotrehalose, sucrose, maltose, and lactose, α-cyclodextrin, β-cyclodextrin, isomaltoligosaccharide, xylooligosaccharide, and sugar. Bonded varicella (coupling sugar), oligosaccharides such as soybean oligosaccharide, invert sugar, varicella and the like can be used. The content of sugar alcohol and saccharide in the gum dough layer is preferably 50 to 65% by weight, but if the content is less than 50% by weight, there is a problem that the gum becomes hard, and if it exceeds 65% by weight, When taken with caramel, it is difficult to enjoy the texture of gum.

  The emulsifier is used for smoothly mixing the gum base and other raw materials in the manufacturing process, and sucrose fatty acid ester, lecithin and the like widely used in the industry can be used. The content of the emulsifier in the gum dough layer is preferably 0.05 to 0.3% by weight. If the content is too high, there is a problem that the gum dissolves, and if it is too low, there is a problem that the gum sticks to the teeth during chewing.

  Although the said fragrance | flavor is used in order to give a flavor feeling at the time of ingestion, a powder fragrance | flavor, a liquid fragrance | flavor, a granular form etc. can be used, Preferably a liquid fragrance | flavor is used. The content in the gum dough layer is preferably 0.1 to 5.0% by weight, but if the content is less than 0.1% by weight, the effect by use is weak and the content is 5.0% by weight. Exceeding this causes the gum to become too soft and sticks to the teeth, making it difficult to chew.

  The gum dough layer may further contain a small amount of food additives that are usually contained in addition to the above-mentioned constituent substances.

  The caramel used in the present invention is not particularly limited, and ordinary caramel produced from fats and oils, sugars, condensed milk, gelatin and the like is used.

  The weight ratio of the caramel and gum dough layer of the present invention is preferably 1: 1 to 1: 3.5. If the weight ratio of caramel is too high, there is a problem that the gum base dissolves when ingested, and if the weight ratio is too low, the texture of caramel cannot be felt and the gum becomes hard, so the above ratio Is preferably selected.

  The chewing gum containing the caramel of the present invention can be produced by the following method. At the position where the two mixers are lined up, the gum base, sugar alcohol and sugar, emulsifier and fragrance are charged and mixed in one mixer preheated to 45-55 ° C. to produce a gum dough layer composition, Oil, sugar, condensed milk, and gelatin are charged into another mixer preheated to 50 to 55 ° C. and mixed to produce caramel. Thereafter, the caramel and the gum dough layer composition are simultaneously injected into each hopper through a cooling belt in a weight ratio of 1: 1 to 1: 3.5, and the outside of the caramel is wrapped with chewing gum, for example, A caramel chewing gum in the form as shown in FIG. 1 can be produced by extruding it through an extruder. The structure of such a caramel and gum dough layer is such that the gum dough layer 11 and the caramel 21 are in a lattice form in addition to the form in which the caramel 20 is filled in the tube-like gum dough layer 10 as shown in FIG. The form shown in FIG. 2, the core / shell form in which the gum dough layer is wrapped in a shell shape, and other forms are also possible.

  The chewing gum containing the caramel of the present invention has a characteristic that the gum base does not melt when ingested together while being excellent in sensory characteristics, such as being able to enjoy the texture of the gum and caramel at the same time.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples.

Production Example 1
Low-polymerized polyisobutylene (molecular weight 50,000 to 200,000) 4.5% by weight, medium-polymerized polyisobutylene (molecular weight 300,000 to 400,000) 3.0% by weight, butyl rubber (high-polymerized polyisobutylene; molecular weight 600) , 800-000,000) 0.8% by weight, vinyl acetate resin 26.0% by weight, ester gum 21.0% by weight, microcrystalline wax 12.1% by weight, glycerin fatty acid ester 15.2% by weight, talc 11 The gum base was prepared as 0.7 wt%, polybutene 5.6 wt% and triacetin 0.1 wt%.

Production Example 2
Low polymerization polyisobutylene 8.9 wt%, medium polymerization polyisobutylene 5.0 wt%, butyl rubber (high polymerization polyisobutylene) 0.5 wt%, vinyl acetate resin 27.4 wt%, ester gum 14.0 wt% The gum base was prepared as 18.1% by weight microcrystalline wax, 11.0% by weight glycerin fatty acid ester, 11.5% by weight talc, 3.55% by weight polybutene and 0.05% by weight triacetin.

Production Example 3
Low polymerized polyisobutylene 10.1% by weight, medium polymerized polyisobutylene 0.9% by weight, vinyl acetate resin 24.3% by weight, ester gum 20.3% by weight, microcrystalline wax 14.5% by weight, glycerin fatty acid ester 12 The gum base was made as 0.7 wt% and talc 17.2 wt%.

Example 1
35.2% by weight of the gum base produced in Production Example 1, 63.5% by weight of sucrose (white sugar, Samyang Corporation), 0.1% by weight of sucrose fatty acid ester (Mitsubishi-Kagaku Foods Corporation) and caramel flavor (caramel) Incense, Riken, TAKATA, Seoul Fragrance) 1.0% by weight and pigment (caramel pigment, Lotte Sankan) 0.2% by weight are mixed in the first mixer preheated to 55 ° C to produce a gum dough layer composition. Sucrose 49.0% by weight, starch syrup 21.2% by weight, condensed milk 12.9% by weight, milk cream 3.5% by weight and gelatin 0.3% by weight, caramel flavor 0.1% by weight and fondant 13. After mixing 0% by weight with a second mixer preheated to 55 ° C to produce caramel, pour it into the hopper so that the weight ratio of caramel to gum dough layer is 1: 3 and extrude. Device caramel outside (extruder) forms as wrapped with gum, to produce a chewing gum that contains the caramel.

Example 2
The same procedure as in Example 1 was repeated except that 41.6% by weight of the gum base produced in Production Example 2, 56.9% by weight of sucrose, 0.1% by weight of sucrose fatty acid ester, 1.2% by weight of caramel fragrance, and dye 0 2% by weight is mixed in a first mixer preheated to 55 ° C. to produce a gum dough layer composition and poured into a hopper so that the weight ratio of caramel to gum dough layer is 1: 1. A chewing gum in which caramel and gum were in a lattice form was produced by an extruder.

Comparative Example 1
The same procedure as in Example 1 is repeated except that the gum base produced in Production Example 3 is used instead of the gum base produced in Production Example 1 so that the weight ratio of caramel to gum dough layer is 1: 1. The chewing gum containing caramel was manufactured in such a manner that the outside of the caramel was wrapped with gum by an extruder.

Comparative Examples 2-3
The production was carried out in the same manner as in Comparative Example 1 except that the weight ratios of caramel and gum dough layer were 1: 2 (Comparative Example 2) and 1: 3 (Comparative Example 3), respectively.

Comparative Examples 4-6
Although it carried out like the said comparative example 1, it manufactured by making weight ratio of a caramel and a gum dough layer into 1: 4 (comparative example 4), 2: 1 (comparative example 5), and 3: 1 (comparative example 6), respectively. .

Comparative Example 7
Although it carries out similarly to the said comparative example 1, at the time of manufacture of a gum dough layer, the kneaded water of the heat processing starch paste which consists of 17 weight% of mochi powder, 37.5 weight% of sugar, 0.5 weight% of egg white, and 45 weight% of water Was further added to 50 parts by weight based on 100 parts by weight of the gum base.

Physical property measurement test The caramel chewing gum produced in Examples 1-2 and Comparative Examples 1-7 was subjected to a chewing time of 20 minutes by a panel of 20 people, and then the gum base melted (O, X) Presence / absence and sensory test were performed, and the results are shown in Table 2 below. In the sensory test, the evaluation of the panel was quantified as very good 5, good 4, normal 3, bad 2, and very bad 1, and the average value was calculated.

  As can be seen from Table 2 above, in the case of Comparative Example 1, the results showed that the gum base melts when ingested together with caramel by not using butyl rubber. In terms of form, it looks new because it is molded the same, but it can be seen that the degree of preference is very poor due to the melting phenomenon. In Comparative Examples 2 and 3 in which the ratio of caramel to gum was 1: 2 and 1: 3, respectively, without using butyl rubber, the ratio of caramel and gum was the same, but the problem was that the gum base would melt. Point showed. However, since the ratio of the gum dough layer was increased, the degree of melting by caramel was slightly reduced, and the texture and preference were slightly higher than those of Comparative Example 1. In the case of Comparative Example 4, there was a problem that the caramel content was low and the texture and taste of caramel did not appear, and because the ratio of the gum dough layer was too high, there was a problem that the gum became hard when ingested. In the case of Comparative Examples 5 and 6, the caramel content is high, the gum base is melted, the gum texture is insufficient and the overall texture is poor, and thereby the taste is also poor. Indicated. Also in the case of Comparative Example 7 containing starch paste kneading water, the results showed that the gum base was dissolved as the chewing time passed 20 minutes, and the overall texture was good by showing the mochi texture. However, it was evaluated as not good taste.

  After all, when using a gum base containing three types of polyisobutylene having different molecular weights as in the present invention when producing a chewing gum, the chewing gum and caramel will not dissolve even if the chewing gum and caramel are taken together. It was confirmed that a caramel chewing gum excellent in other sensory characteristics such as freshness and taste could be produced while satisfying the texture of caramel at the same time.

10 Gum fabric layer 20 Caramel 11 Gum fabric layer 21 Caramel

Claims (6)

  A chewing gum containing a gum dough layer containing a gum base comprising low polymerized polyisobutylene, medium polymerized polyisobutylene and butyl rubber, and caramel.   The chewing gum according to claim 1, wherein the weight ratio of the caramel and the gum dough layer is 1: 1 to 1: 3.5.   The chewing gum according to claim 1, wherein the gum base includes 80 to 200 parts by weight of the low-polymerized polyisobutylene and 5 to 40 parts by weight of the butyl rubber with respect to 100 parts by weight of the medium-polymerized polyisobutylene.   The low-polymerized polyisobutylene has a molecular weight of 50,000 to 200,000, the medium-polymerized polyisobutylene has a molecular weight of 300,000 to 400,000, and the butyl rubber has a molecular weight of 600,000 to Chewing gum according to claim 1 or 3, characterized in that it is 800,000.   The gum dough layer comprises 30 to 45% by weight of the gum base, 50 to 65% by weight of sugar alcohol and sugar, 0.05 to 0.3% by weight of an emulsifier, and 0.1 to 5.0% by weight of a fragrance. Chewing gum according to claim 1, characterized in that it contains.   The gum dough layer and the caramel are in a form in which a tube-shaped gum dough layer 10 is filled with caramel 20, a form in which the gum dough layer 11 and caramel 21 are in a lattice shape, or a caramel core is formed by a gum dough layer. 2. Chewing gum according to claim 1, characterized in that it is in the form of a core / shell wrapped in a shell.