JP2013198462A - Method for producing chewing gum having three-layer structure having candy sandwiched in the middle - Google Patents
Method for producing chewing gum having three-layer structure having candy sandwiched in the middle Download PDFInfo
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 27
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 5
- 229910052709 silver Inorganic materials 0.000 description 5
- 239000004332 silver Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- -1 softener Substances 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000978776 Senegalia senegal Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/0068—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
- A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
- A23G4/043—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
本願発明は、センターにキャンディ類を挟み込んだ３層構造のチューインガムを製造する製造設備関連技術に関する。 The present invention relates to a manufacturing equipment related technique for manufacturing a chewing gum having a three-layer structure in which a candy is sandwiched between centers.
多層の食品製品は、特にその食品が各層の中に異なる組成物を含有する場合は、消費者を誘い引き込むための独特の特性を提供する。多層の食品製品並びにその製造方法に関しては従来から種々検討されている（特許文献１乃至４）。 Multi-layer food products provide unique properties to attract and attract consumers, especially when the food contains different compositions in each layer. Various studies have been made on multi-layered food products and their production methods (Patent Documents 1 to 4).
しかしながら、様々な物質を有する組成物から調製される多層の食品の調製は、加工の考慮事項、安定性の考慮事項、および消費者の許容性を含めた独特の課題がある。さらに、長く続く香味プロファイルと組み合わせた香味の初期噴出という所望の効果をもたらす新しい菓子組成物に対するニーズもある。さらにまた、マッチする食感またはミスマッチの食感などの新しい質感の特徴という所望の効果を提供する新しい菓子およびチューインガム組成物に対するニーズもある。さらに、製造したチューインガムにおいて、吸湿性により包装紙への付着や香味の劣化等の問題もある。さらにまた、多層食品製品の製造において製造適正を担保する必要性もある。 However, the preparation of multi-layer foods prepared from compositions with various materials presents unique challenges including processing considerations, stability considerations, and consumer acceptability. There is also a need for new confectionery compositions that provide the desired effect of an initial scent of flavor combined with a long lasting flavor profile. There is also a need for new confectionery and chewing gum compositions that provide the desired effect of new texture features such as a matched texture or a mismatched texture. Further, the manufactured chewing gum has problems such as adhesion to wrapping paper and deterioration of flavor due to hygroscopicity. Furthermore, there is a need to ensure manufacturing suitability in the production of multilayer food products.
特許文献１乃至４を含めた従来技術における多層食品製品は、いまだ上記した問題点を全て解消するものとはなっていない。特に、センターにキャンディ類等の可食物を挟み込んだ３層構造を持つチューインガムを安定的に製造する設備技術の必要性が求められている。 The multilayer food products in the prior art including Patent Documents 1 to 4 have not yet solved all the problems described above. In particular, there is a need for facility technology for stably producing chewing gum having a three-layer structure in which edible food such as candy is sandwiched in the center.
本願発明は、センターにキャンディ類を挟み込んだ３層構造を持つチューインガムを安定的に製造する製造設備関連技術を提供することを目的とし、特に、1軸または２軸エキストルーダーを使用し、センターにキャンディ類を挟み込んだ３層構造を持つチューインガムを安定的に製造する設備技術を提供する。 The present invention aims to provide a manufacturing equipment-related technology for stably producing a chewing gum having a three-layer structure in which candy is sandwiched between centers, and in particular, using a single-axis or two-axis extruder, Provide equipment technology for stably producing chewing gum having a three-layer structure sandwiching candy.
上記の目的は、以下の本発明によって達成される。
本願発明は、ガムとガムの間に可食物を挟んでいる多層菓子を製造する方法であって、
1軸または２軸エキストルーダーを２台使用して、チューインガムのセンター部にキャンディを挟み、上下層にはチューインガムをなす３層構造を持った製品を製造する製造設備を使用し、
３層を形成させるエキストルーダー出口構造を、ヘッドノズルを肉厚に改造し、キャンディ吐出ノズルをガム吐出ノズルの３層出口より後方に配置させることを特徴とする製造方法に関する。
さらに、本願発明は、レーザーセンサーによりエキストルーダーより吐出させたガムとガムの間にキャンディを挟んでいる３層構造のチューインガムの幅を検知し、その情報を時間軸でコンピューター解析することによりエキストルーダーの回転を制御して多層菓子を安定的に製造することを特徴とする上記した多層菓子の製造方法に関する。
The above object is achieved by the present invention described below.
The present invention is a method for producing a multi-layered confectionery sandwiching edible food between gums,
Using two single-axis or two-axis extruders, using a manufacturing facility that manufactures products with a three-layer structure that forms chewing gum in the upper and lower layers, sandwiching candy in the center of chewing gum,
The present invention relates to a manufacturing method characterized in that an extruder outlet structure for forming three layers has a head nozzle remodeled to be thick and a candy discharge nozzle is disposed behind the three-layer outlet of a gum discharge nozzle.
Furthermore, the present invention detects the width of a chewing gum having a three-layer structure in which a candy is sandwiched between gums discharged from the extruder by a laser sensor, and the computer analyzes the information on the time axis to detect the extruder. The present invention relates to a method for producing a multilayer confectionery, characterized in that the multilayer confectionery is stably produced by controlling the rotation of the confectionery.
多層菓子における、吸湿や香味の劣化を抑え且つチューインガムへの物性（とろけ）の悪影響を及ぼさず製造適正まで担保することができる、センターにキャンディ類を挟み込んだ３層構造を持つチューインガムを安定的に製造する製造設備を提供できる。 Stable chewing gum with a three-layer structure with candy sandwiched in the center that can suppress moisture absorption and flavor deterioration in multi-layered confectionery, and can guarantee the proper manufacturing without adversely affecting the physical properties (melting) of chewing gum. Manufacturing equipment for manufacturing can be provided.
本願発明の、1軸または２軸エキストルーダーを２台使用し、センター部にキャンディを挟み、上下層にはチューインガムをなす３層構造を持った製品を安定的に製造する製造設備をしようする３層菓子の製造方法においては、以下の特有な効果を示している。
１．３層を形成させるエキストルーダー出口構造の改善
通常３層構造を形成するノズルは、ガム吐出ノズルとキャンディ吐出ノズルを平行に設置するが、ヘッドノズルを肉厚に改造し、キャンディ吐出ノズルを３層出口より後方に配置させることで綺麗な３層構造を形成させることが出来る。すなわち、３層ノズル出口を肉厚とし、キャンディ吐出ノズルを後方に配置することで、キャンディとガムの重なり部が安定し、綺麗な３層構造を形成させることができる。
２．３層構造を形成するエキストルーダーの回転を制御し安定的な生産を行う制御技術
安定的な３層構造を形成させる為、レーザーセンサーによりエキストルーダーより吐出させた３層構造のチューインガムの幅を検知し、その情報を時間軸でコンピューター解析しエキストルーダーの回転を制御し安定的に製造する技術。
Use two uniaxial or biaxial extruders of the present invention, sandwich the candy in the center, and make production equipment that stably produces products with a three-layer structure that forms chewing gum in the upper and lower layers 3 In the method for producing layered confectionery, the following unique effects are shown.
1.3 Improvement of the extruder outlet structure that forms a layer Normally, the nozzle that forms a three-layer structure is installed with a gum discharge nozzle and a candy discharge nozzle in parallel. A beautiful three-layer structure can be formed by arranging it behind the three-layer outlet. That is, by making the outlet of the three-layer nozzle thick and disposing the candy discharge nozzle on the rear side, the overlapping portion between the candy and the gum can be stabilized and a beautiful three-layer structure can be formed.
2. Control technology to control the rotation of the extruder that forms the three-layer structure and perform stable production The width of the chewing gum of the three-layer structure discharged from the extruder by the laser sensor in order to form a stable three-layer structure Is a technology that detects and detects the information, computer analyzes the time axis, and controls the rotation of the extruder to produce it stably.
ガム部とソフトキャンディ部からなる３層菓子を製造した。
上層・下層のガム部の配合物は、マルチトール、ガムベース、エリスリトール、マンニトール、甘味料、軟化剤、香料、水分、及び着色料であり、夫々任意量を使用した。
３層ガムの中間層であるソフトキャンディ部の配合物は、キシリトール、還元水飴、植物タンパク、アラビアガム、ヤシ硬化油、極度硬化油、乳化剤、酸化防止剤、ゼラチン、キシリトールフォンダン、着色料、香料、仕上がり水分であり、夫々任意量を使用した。最終的な３層ガム製品は、全体として２．１ｇの製品であり、ガム部が１．５ｇ、ソフトキャンディ部が０．６ｇの割合であった。
A three-layer confectionery consisting of a gum part and a soft candy part was produced.
The blends of the upper and lower gum parts were maltitol, gum base, erythritol, mannitol, sweetener, softener, fragrance, moisture, and coloring agent, each of which was used in an arbitrary amount.
The composition of the soft candy part which is the intermediate layer of the three-layer gum is xylitol, reduced starch syrup, vegetable protein, gum arabic, hardened palm oil, extremely hardened oil, emulsifier, antioxidant, gelatin, xylitol fondant, coloring, flavoring , And finished moisture, each using an arbitrary amount. The final three-layer gum product was a 2.1 g product as a whole, with a ratio of 1.5 g for the gum part and 0.6 g for the soft candy part.
図１に示す製造フローに従い３層ガムを製造した。
ガム部は、チューインガム製造の常法に従い、原料を混合したのち、エキストルーダーでロープ状とし冷却を行って、一定の温度のチューインガムとし、３層成型の為 ２次エキストルーダーに投入した。
ソフトキャンディ部も、ソフトキャンディ製造の常法に従い、原料を溶解させて煮詰めた後、キシリトールフォンダンを投入して混合し、冷却しソフトキャンディとした。
エキストルーダーを使用し、一定の厚さのチューインガムが上層と下層に、一定の厚さのソフトキャンディが中間層に来るように配置した後、圧延、冷却を行う。再度圧延ののち裁断を行い、一定形状の３層菓子となるよう成形した。
成形後のガム部、ソフトキャンディ部の大きさはそれぞれ、短辺が１２ｍｍ、長辺が４３ｍｍとなるよう調整した。ガム部の厚さは、上層・下層とも１．２ｍｍ、ソフトキャンディ部の厚さは１．０ｍｍとなるよう調整した。
成形後の３層菓子に、アルミと紙を貼り合わせた銀紙を用いて、包装を行った。使用した銀紙の大きさは、３層菓子の短辺の約３倍、長辺の約１．５倍のものとした。
３層菓子を長辺が縦となるような向きで銀紙の上に置き、長辺の左右外方にはみ出した銀紙を長辺に沿って折り込んだのち、短辺の上下外方にはみ出した銀紙を短辺に沿って折り込むことで、３層菓子の包装を行った。
A three-layer gum was produced according to the production flow shown in FIG.
The gum part was mixed with raw materials according to a conventional method for producing chewing gum, then cooled into a rope shape with an extruder, cooled to a constant temperature, and charged into a secondary extruder for three-layer molding.
The soft candy portion was also melted and boiled according to a conventional method for producing soft candy, then mixed with xylitol fondant, cooled, and soft candy was obtained.
Using an extruder, a chewing gum with a certain thickness is placed on the upper and lower layers and a soft candy with a certain thickness is placed on the middle layer, and then rolling and cooling are performed. After rolling again, cutting was performed to form a fixed-shaped three-layer confectionery.
The sizes of the gum part and the soft candy part after molding were adjusted so that the short side was 12 mm and the long side was 43 mm, respectively. The thickness of the gum part was adjusted so that the upper layer and the lower layer were 1.2 mm, and the thickness of the soft candy part was 1.0 mm.
The three-layer confectionery after molding was packaged using silver paper bonded with aluminum and paper. The size of the silver paper used was about 3 times the short side of the three-layer confectionery and about 1.5 times the long side.
Place the three-layer confectionery on the silver paper with the long side in the vertical direction, fold the silver paper that protrudes from the left and right outside of the long side along the long side, and then the silver paper that protrudes from the top and bottom of the short side Was folded along the short side to wrap the three-layer confectionery.
本実施例においては、1軸または２軸エキストルーダーを２台使用して、チューインガムのセンター部にキャンディを挟み、上下層にはチューインガムをなす３層構造を持った製品を製造する製造設備を使用した。３層を形成させるエキストルーダー出口構造を、ヘッドノズルを肉厚に改造し、キャンディ吐出ノズルをガム吐出ノズルの３層出口より後方に配置させた。
さらに、本実施例においては、レーザーセンサーによりエキストルーダーより吐出させたガムとガムの間にキャンディを挟んでいる３層構造のチューインガムの幅を検知し、その情報を時間軸でコンピューター解析することによりエキストルーダーの回転を制御して多層菓子を安定的に製造した。
すなわち、３層ガム製造における、エキストルーダーのノズル形状を変更させた。従来のままのノズル形状では、３層菓子における上部ガムと下部ガムの幅が異なり段差が発生するという問題があった。しかしながら、本実施例では、３層ガム作製の出口において、キャンディ出口ノズルをガム吐出口より約１０ｍｍ後退させ、ガムとキャンディ部が圧力により張り合わされる構造とした事で、かかる段差が全く発生せず、多層菓子を綺麗で安定した状態で製造できた。
３層菓子用ノズルの改良点としては、３層菓子用ノズルにおいて、ガム出口部の厚みを８ｍｍから１８ｍｍと肉厚とし、内側のキャンディノズルを出口から１０ｍｍ引っ込めた。このことによりガムとキャンディを挟み込む圧力が増大し、３層菓子が一体化し３層構造が綺麗に形成された。
さらにまた、３層菓子用エキストルーダーのノズル形状においては、３層シートにおける中心部にキャンディが入らず空洞が発生するという問題点もあった。従って、３層菓子用エキストルーダーのノズル形状を、中心部の柱部分を外側から１０ｍｍカットするという改良を行うことで、空洞が全く入らず、良好にキャンディが３層シートの中心部に入った３層菓子が形成された。
In this example, two uniaxial or biaxial extruders are used, a candy is sandwiched between the chewing gum centers, and a manufacturing facility that produces a three-layered structure that forms chewing gum in the upper and lower layers is used. did. In the extruder outlet structure for forming three layers, the head nozzle was remodeled to be thick, and the candy discharge nozzle was arranged behind the three-layer outlet of the gum discharge nozzle.
Furthermore, in this embodiment, the width of the chewing gum having a three-layer structure in which the candy is sandwiched between the gums and the gums discharged from the extruder by the laser sensor is detected, and the information is computer-analyzed on the time axis. A multilayer confectionery was stably produced by controlling the rotation of the extruder.
That is, the nozzle shape of the extruder in the three-layer gum production was changed. In the conventional nozzle shape, there is a problem that the width of the upper gum and the lower gum in the three-layer confection is different and a step is generated. However, in this example, at the outlet for producing the three-layer gum, the candy outlet nozzle is retracted about 10 mm from the gum outlet, and the gum and the candy part are bonded together by pressure, so that such a step is not generated at all. It was possible to produce a multilayer confectionery in a clean and stable state.
As an improvement of the three-layer confectionery nozzle, in the three-layer confectionery nozzle, the thickness of the gum outlet was changed from 8 mm to 18 mm, and the inner candy nozzle was retracted 10 mm from the outlet. This increased the pressure to sandwich the gum and candy, and the three-layer confection was integrated to form a beautiful three-layer structure.
Furthermore, the nozzle shape of the three-layer confectionery extruder has a problem in that a candy does not enter the central portion of the three-layer sheet and a cavity is generated. Therefore, by improving the nozzle shape of the extruder for three-layer confectionery by cutting the central column part 10 mm from the outside, no cavities were entered and the candy entered the center of the three-layer sheet satisfactorily. A three-layer confection was formed.
本実施例においては、図２に示すような３段サイジングのリングカッター方式を採用した。従来の包装工程で使用するガムスラブのサイズ（厚み）にするための圧延ローラーにおいては、幅広ガムシートが流れてくると、この工程でつまり不良が発生するか、後工程（包装）でつまり停止し、稼働率低下の要因となっていた。そこで、本実施例では、第１ロール上段の進行左側のみにカッターリングを取付け、幅広ガムシートをトリミング（切り落として）して、一定の規格サイズとして３層菓子を製造した。この方法により、つまり不良が発生せず、稼働率を向上することができた。
さらに、本実施例では、図３に示すような、メインエキストルーダーによる押出しにおいて、オートコントロール方式を採用した。これは、メインエキストルーダーにおける３層の吐出量を調整して、シート幅を安定させる方式である。当初は、オートコントロールではなく目視でシート幅を計測しエキストルーダーの吐出を調整していたが、得られる３層菓子のバラツキが多いという問題があった。さらに、エキストルーダー出口でシート幅を計測してエキストルーダーによる吐出量をコントロールしていたが、吐出量が安定しなかった。そこで本実施例では、エキストルーダーの吐出量を、エキストルーダー出口と７段サイジング出口の２箇所で計測してエキストルーダーへのフィードバックを制御（タイムラグ３０秒）することにより、良好な一定の吐出量が維持でき、結果として稼働率が顕著に向上した。
In this embodiment, a three-stage sizing ring cutter system as shown in FIG. 2 was adopted. In the rolling roller for making the size (thickness) of the gum slab used in the conventional packaging process, when the wide gum sheet flows, a defect occurs in this process, or it stops in the subsequent process (packaging), It was a factor of the occupancy rate decline. Thus, in this example, a cutter ring was attached only to the left side of the upper stage of the first roll, and a wide gum sheet was trimmed (cut off) to produce a three-layer confectionery with a constant standard size. By this method, that is, no defect occurred, and the operating rate could be improved.
Furthermore, in the present Example, the auto control system was adopted in the extrusion using the main extruder as shown in FIG. This is a method of stabilizing the sheet width by adjusting the discharge amount of the three layers in the main extruder. Initially, the sheet width was measured by visual observation, not by auto control, and the discharge of the extruder was adjusted, but there was a problem that the resulting three-layer confectionery had many variations. Furthermore, the sheet width was measured at the exit of the extruder to control the discharge amount by the extruder, but the discharge amount was not stable. Therefore, in this embodiment, the discharge amount of the extruder is measured at two locations of the extruder outlet and the seven-stage sizing outlet, and the feedback to the extruder is controlled (time lag 30 seconds), thereby providing a good constant discharge amount. As a result, the utilization rate has improved significantly.
なお、本実施例においては、３層ガムの中間層を形成するソフトキャンディ部のエキストルーダーによる吐出量を安定化させる目的で、ソフトキャンディ温度を一定化させる為、混練後、結晶化安定のため、保存室を設置し、室温３０℃で５時間保管させた。この３層ガム製造用のソフトキャンディ部は、キャンディ部製造後２日結晶化させた後、２軸ニーダーで混練した。
以上の製造方法により、センター部にキャンディを挟み、上下層にはチューインガムをなす３層構造を持った製品を安定的に製造する製造設備を使用する３層菓子が製造できた。
In this example, in order to stabilize the discharge amount by the extruder of the soft candy part forming the intermediate layer of the three-layer gum, in order to stabilize the soft candy temperature, for kneading and crystallization stability A storage room was set up and stored at room temperature of 30 ° C. for 5 hours. The soft candy part for producing the three-layer gum was crystallized for 2 days after the production of the candy part, and then kneaded with a biaxial kneader.
By the above manufacturing method, the candy was pinched | interposed into the center part, and the three-layer confectionery using the manufacturing equipment which manufactures the product with the three-layer structure which makes chewing gum in the upper and lower layers was able to be manufactured.
本願発明の、センターにキャンディ類を挟み込んだ３層構造を持つチューインガムを安定的に製造する製造設備関連技術は、３層菓子のみならずより多層の菓子を製造することにも応用できる。 The manufacturing equipment related technology for stably producing a chewing gum having a three-layer structure in which a candy is sandwiched between centers in the center of the present invention can be applied to the production of not only a three-layer confectionery but also a multi-layer confectionery.
Claims (2)
１軸または２軸エキストルーダーを２台使用して、チューインガムのセンター部にキャンディを挟み、上下層にはチューインガムをなす３層構造を持った製品を製造する製造設備を使用し、
３層を形成させるエキストルーダー出口構造を、ヘッドノズルを肉厚に改造し、キャンディ吐出ノズルをガム吐出ノズルの３層出口より後方に配置させることを特徴とする製造方法。 A method for producing a multi-layered confectionery sandwiching edible food between gums,
Using two uniaxial or biaxial extruders, using a manufacturing facility that manufactures products with a three-layer structure that forms chewing gum in the upper and lower layers, sandwiching candy in the center of chewing gum,
An extruder outlet structure for forming three layers, wherein the head nozzle is remodeled to be thick, and the candy discharge nozzle is disposed behind the three-layer outlet of the gum discharge nozzle.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012070015A JP2013198462A (en) | 2012-03-26 | 2012-03-26 | Method for producing chewing gum having three-layer structure having candy sandwiched in the middle |
| PCT/JP2013/001874 WO2013145641A1 (en) | 2012-03-26 | 2013-03-19 | Method for producing three-layer-structured chewing gum having candy sandwiched in center |
| KR1020147029897A KR20140146625A (en) | 2012-03-26 | 2013-03-19 | Method for producing three-layer-structured chewing gum having candy sandwiched in center |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012070015A JP2013198462A (en) | 2012-03-26 | 2012-03-26 | Method for producing chewing gum having three-layer structure having candy sandwiched in the middle |
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| Publication Number | Publication Date |
|---|---|
| JP2013198462A true JP2013198462A (en) | 2013-10-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012070015A Pending JP2013198462A (en) | 2012-03-26 | 2012-03-26 | Method for producing chewing gum having three-layer structure having candy sandwiched in the middle |
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| Country | Link |
|---|---|
| JP (1) | JP2013198462A (en) |
| KR (1) | KR20140146625A (en) |
| WO (1) | WO2013145641A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5220538B2 (en) * | 1971-06-08 | 1977-06-04 | ||
| JPH04179445A (en) * | 1990-11-09 | 1992-06-26 | Kanebo Ltd | Preparation of gum candy sheet having multilayer structure |
| JPH06278193A (en) * | 1993-03-26 | 1994-10-04 | Toyoda Gosei Co Ltd | Extrusion control device for extrusion molding machine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2955130B2 (en) * | 1992-07-30 | 1999-10-04 | 鐘紡株式会社 | Combination chewing gum |
-
2012
- 2012-03-26 JP JP2012070015A patent/JP2013198462A/en active Pending
-
2013
- 2013-03-19 KR KR1020147029897A patent/KR20140146625A/en not_active Application Discontinuation
- 2013-03-19 WO PCT/JP2013/001874 patent/WO2013145641A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5220538B2 (en) * | 1971-06-08 | 1977-06-04 | ||
| JPH04179445A (en) * | 1990-11-09 | 1992-06-26 | Kanebo Ltd | Preparation of gum candy sheet having multilayer structure |
| JPH06278193A (en) * | 1993-03-26 | 1994-10-04 | Toyoda Gosei Co Ltd | Extrusion control device for extrusion molding machine |
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| KR20140146625A (en) | 2014-12-26 |
| WO2013145641A1 (en) | 2013-10-03 |
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