JP2017063698A - Volume decrease relaxation agent for chewing gum and method for relaxing volume decrease thereof - Google Patents
Volume decrease relaxation agent for chewing gum and method for relaxing volume decrease thereof Download PDFInfo
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Abstract
Description
本発明は、咀嚼中の体積減少の緩和を目的としてチューインガムに添加される体積減少緩和剤、レシチンを添加することによるチューインガムの体積減少緩和方法、および体積減少緩和剤を添加することで咀嚼中の噛みごたえのある体積を長時間維持できるチューインガムの製造方法に関するものである。 The present invention relates to a volume reduction mitigating agent added to chewing gum for the purpose of mitigating volume reduction during chewing, a method for reducing the volume of chewing gum by adding lecithin, and a method for reducing volume during chewing by adding a volume reduction mitigating agent. The present invention relates to a method for producing a chewing gum capable of maintaining a chewy volume for a long time.
チューインガムは、咀嚼することで口中に放出される甘味や香味を味わうための、従来よりある菓子の一つである。また近年では機能性成分を添加することで口臭を抑制したり、歯の再石灰化を促すことでう蝕を予防したり、高齢者の咀嚼機能回復に用いられるものといった、機能性を訴求した製品も上市されている。 Chewing gum is one of the conventional confectionery for enjoying the sweetness and flavor released in the mouth by chewing. In recent years, functional ingredients have been promoted to suppress bad breath by adding functional ingredients, prevent dental caries by promoting remineralization of teeth, and restore the masticatory function of the elderly. Products are also on the market.
そしてその食感に着目すると、咀嚼力を強化するための硬い噛み心地のもの、糖の結晶体を析出させた柔らかい食感のものなど、多岐に亘った製品がある。 When paying attention to the texture, there are a wide variety of products such as a hard bite to enhance the chewing force and a soft texture in which sugar crystals are precipitated.
食感を改良するためにチューインガムに乳化剤を添加したものとしては、ふくよかで潤い感のある噛み心地のチューインガムを得るために、ガムベースにジグリセリンモノミリステートまたはジグリセリンモノオレートを添加したチューインガムが知られている。しかし他の乳化剤を用いた場合、構造が類似している蒸留モノグリセライドを用いた場合ですら官能評価が非常に劣ってしまうと述べられており、ましてやレシチンに関しての示唆は一切ない。
また唾液抱き込み効果の測定は１０分後のみで、それより長時間の体積減少緩和効果についても何も開示されていない。
Chewing gums with added emulsifier to chewing gum to improve the texture are chewing gums with diglycerin monomyristate or diglycerin monooleate added to the gum base in order to obtain chewing gum that is chewy and moisturized. It has been. However, when other emulsifiers are used, it is stated that the sensory evaluation is very poor even when distilled monoglycerides with similar structures are used, and there is no suggestion about lecithin.
Moreover, the measurement of the saliva embedding effect is only after 10 minutes, and nothing is disclosed about the effect of reducing the volume reduction for a longer time.
チューインガムは咀嚼することで含まれる糖類などが口中に溶け出すために、噛み続けることで体積が減少してしまう。そのために粒状ガムを２粒、３粒同時に噛み始めることも少なくない。
そこで咀嚼中のチューインガムの噛みごたえのある体積を長時間維持させるためのチューインガムに添加する体積減少緩和剤と体積減少緩和方法を提供すること、および体積減少緩和剤を添加することで咀嚼中の噛みごたえのある体積を長時間維持できるチューインガムの製造方法を提供することである。
The chewing gum dissolves in the mouth by saccharides and the like contained by chewing, and the volume is reduced by continuing to chew. Therefore, it is not uncommon for two or three granular gums to begin to be chewed simultaneously.
Therefore, to provide a volume reduction relaxation agent and a volume reduction relaxation method to be added to the chewing gum to maintain a chewy chewing volume during chewing for a long time, and to chew during chewing by adding a volume reduction relaxation agent It is to provide a method for producing chewing gum capable of maintaining a responsive volume for a long time.
本発明者らは上記の問題点を解決すべく鋭意研究を重ねた結果、体積減少緩和剤としてレシチンを添加したチューインガムは、咀嚼中の噛みごたえのある体積を長時間維持させることができることを見出し、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have found that chewing gum to which lecithin is added as a volume reduction mitigating agent can maintain a chewy volume during chewing for a long time. The present invention has been completed.
本発明は以下の構成からなる。
（１）レシチンを有効成分とする、チューインガムの体積減少緩和剤。
（２）レシチンが、ヒマワリレシチン、大豆レシチン、菜種レシチン、卵黄レシチンの中から選択される一種、または二種以上である、（１）に記載のチューインガムの体積減少緩和剤。
（３）レシチンを、チューインガム全体量に対するリン脂質量として０．１２重量％以上、０．２０重量％以下添加することを特徴とする、チューインガムの体積減少緩和方法。
（４）レシチンが、ヒマワリレシチン、大豆レシチン、菜種レシチン、卵黄レシチンの中から選択される一種、または二種以上である、（３）に記載のチューインガムの体積減少緩和方法。
（５）体積減少緩和剤を、チューインガム全体量に対するリン脂質量として０．１２重量％以上、０．２０重量％以下添加することを特徴とする、チューインガムの製造方法。
（６）体積減少緩和剤がレシチンである、（５）に記載のチューインガムの製造方法。
（７）レシチンが、ヒマワリレシチン、大豆レシチン、菜種レシチン、卵黄レシチンの中から選択される一種、または二種以上である、（６）に記載のチューインガムの製造方法。
The present invention has the following configuration.
(1) A chewing gum volume-reducing agent comprising lecithin as an active ingredient.
(2) The chewing gum volume-decreasing agent according to (1), wherein the lecithin is one or more selected from sunflower lecithin, soybean lecithin, rapeseed lecithin and egg yolk lecithin.
(3) A method for reducing the volume of chewing gum, wherein lecithin is added in an amount of 0.12 wt% or more and 0.20 wt% or less as the amount of phospholipid with respect to the total amount of chewing gum.
(4) The method of reducing chewing gum volume according to (3), wherein the lecithin is one or more selected from sunflower lecithin, soybean lecithin, rapeseed lecithin, and egg yolk lecithin.
(5) A method for producing chewing gum, comprising adding a volume reducing agent as an amount of phospholipid relative to the total amount of chewing gum in an amount of 0.12 wt% or more and 0.20 wt% or less.
(6) The method for producing a chewing gum according to (5), wherein the volume reduction mitigating agent is lecithin.
(7) The method for producing chewing gum according to (6), wherein the lecithin is one or more selected from sunflower lecithin, soybean lecithin, rapeseed lecithin, and egg yolk lecithin.
本発明により、レシチンを添加することで咀嚼中の体積減少が緩和されるため、咀嚼中の噛みごたえのある体積を長時間維持できるチューインガムを製造することが可能になった。 According to the present invention, the addition of lecithin alleviates the volume reduction during chewing, and thus it is possible to produce a chewing gum that can maintain a chewy volume during chewing for a long time.
（定義）
チューインガムは、ガムベースに甘味料、香料、酸味料等を添加、均質に混練した後、圧延、切断成形する方法や、粉末または顆粒に成形したガムベースとその他の原料との混合物を打錠成形するなどの方法で得られる。そしてその形状は板状のものでも、粒状に成形した後に、糖衣を施したものでもよい。
(Definition)
For chewing gum, sweeteners, fragrances, acidulants, etc. are added to the gum base, and the mixture is kneaded homogeneously, then rolled, cut and molded, or a mixture of the gum base molded into powder or granules and other ingredients is tableted. It is obtained by the method. And the shape may be plate-shaped or may be formed into a granule and then sugar-coated.
本発明に用いるガムベースは、鉱物系、動物系、植物系を問わず一般に知られている任意のガムベース材料を用いることができる。 As the gum base used in the present invention, any generally known gum base material can be used regardless of mineral type, animal type, or plant type.
本発明に用いる甘味料は、単糖、二糖、オリゴ糖、糖アルコール、高甘味度甘味料など、通常のチューインガム製造に用いるものであれば何でもよく、単独または混合して用いることができる。 The sweetener used in the present invention may be any monosaccharide, disaccharide, oligosaccharide, sugar alcohol, high-intensity sweetener, etc., as long as it is used for normal chewing gum production, and can be used alone or in combination.
本発明に用いる香料は、ミント系、フルーツ系、スパイス系、ナッツ系、フローラル系、リカー系など、天然もしくは合成、油系もしくは水性、液体もしくは乳化物または粉末を問わず、単独または混合して用いることができる。 The fragrance used in the present invention is mint-based, fruit-based, spice-based, nut-based, floral-based, liquor-based, etc., whether natural or synthetic, oil-based or aqueous, liquid or emulsion or powder, alone or mixed. Can be used.
本発明に用いる酸味料は、クエン酸、リンゴ酸、酒石酸、酢酸、フマル酸、アスコルビン酸など、通常のチューインガム製造に用いるものであれば何でもよく、単独または混合して用いることができる。 The acidulant used in the present invention may be anything such as citric acid, malic acid, tartaric acid, acetic acid, fumaric acid, ascorbic acid, etc., as long as it is used for normal chewing gum production, and can be used alone or in combination.
リン脂質はリン酸エステル部位を持つ脂質の総称で、親水性、親油性両方の性質を持ち、大きく分けてグリセロリン脂質とスフィンゴリン脂質がある。 Phospholipid is a general term for lipids having a phosphate ester moiety, and has both hydrophilic and lipophilic properties, and is roughly classified into glycerophospholipid and sphingophospholipid.
レシチンとは、動植物の細胞に存在するグリセロリン脂質の一種で、古くから乳化作用があることで知られている。そして乳化作用の有効成分はフォスファチジルコリンで、主に卵黄、大豆、菜種、ヒマワリを原料とするもの等が市販されている。
本発明に用いられるレシチンの由来は特に限定されないが、安価であるという点では大豆が、原材料のアレルギー表示が必要ないという点ではヒマワリレシチンが優れている。
Lecithin is a kind of glycerophospholipid present in animal and plant cells, and has long been known for its emulsifying action. The active ingredient for emulsifying action is phosphatidylcholine, and those mainly made from egg yolk, soybeans, rapeseed, and sunflower are commercially available.
The origin of lecithin used in the present invention is not particularly limited, but soybean is superior in that it is inexpensive, and sunflower lecithin is superior in that allergen labeling of raw materials is not necessary.
レシチンの添加量は、チューインガム全体量に対するリン脂質量として、０．１２重量％以上であればよい。０．１２重量％より少ないと十分な体積減少緩和効果が得られず、０．２０重量％を超える量だとガムが柔らかくなりすぎてしまう。 The addition amount of lecithin should just be 0.12 weight% or more as a phospholipid amount with respect to the chewing gum whole quantity. If it is less than 0.12% by weight, a sufficient volume reduction mitigating effect cannot be obtained, and if it exceeds 0.20% by weight, the gum becomes too soft.
レシチンの添加は、予めガムベースのみに単独で添加してもよく、または他の原料と一緒にガムベースに添加してもかまわない。 The addition of lecithin may be previously added alone to the gum base alone, or may be added to the gum base together with other raw materials.
以下、実施例を挙げて更に詳しく説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and it demonstrates in detail, this invention is not limited to these.
試験例
一般的なミントガムのガムベースに、ヒマワリレシチン、大豆レシチン、菜種レシチン、卵黄レシチンを添加したもの、およびレシチンを添加しなかったコントロールの５種類について、噛み始めからの体積変化を測定した。体積の測定には株式会社島津製作所製乾式自動密度計アキュピックII１３４０を用い、体積変化は５分後、１０分後、２０分後、３０分後に測定し、噛み始めを１００としてその相対値で表した。
Test Example The volume change from the beginning of chewing was measured for five types of a mint gum gum base to which sunflower lecithin, soybean lecithin, rapeseed lecithin, egg yolk lecithin were added and a control to which lecithin was not added. The volume was measured using a dry automatic densimeter Accupic II 1340 manufactured by Shimadzu Corporation, and the volume change was measured after 5 minutes, 10 minutes, 20 minutes, and 30 minutes. did.
添加量はチューインガム全体量に対するリン脂質量が同じになるよう、ヒマワリレシチン０．３０重量％、大豆レシチン０．１３重量％、菜種レシチン０．５０重量％、卵黄レシチン０．４０重量％とした。レシチンの種類と添加量、チューインガム全体量に対するリン脂質量を表１に、体積変化を図１に示す。 The amount added was 0.30% by weight of sunflower lecithin, 0.13% by weight of soybean lecithin, 0.50% by weight of rapeseed lecithin, and 0.40% by weight of egg yolk lecithin so that the amount of phospholipid relative to the total amount of chewing gum was the same. Table 1 shows the type and amount of lecithin, the amount of phospholipid relative to the total amount of chewing gum, and FIG. 1 shows the volume change.
図１からわかるように、レシチンを添加したものすべてにおいて、体積の減衰がコントロールに比べ緩やかになった。
例として噛み始めからの体積が半分に減少する時間を見ると、コントロールが７〜８分であるのに対し、菜種レシチンを添加したもので１２〜１３分、ヒマワリレシチンを添加したもので１６〜１７分、卵黄レシチンを添加したもの、大豆レシチンを添加したものにおいては約３０分と、劇的に長時間維持できていることがわかる。
As can be seen from FIG. 1, in all of the lecithin additions, the volume attenuation was moderate compared to the control.
As an example, when looking at the time when the volume from the beginning of chewing decreases to half, the control is 7 to 8 minutes, while the rapeseed lecithin is added to 12 to 13 minutes, and the sunflower lecithin is added to 16 to 16 minutes. It can be seen that 17 minutes, egg yolk lecithin added, and soybean lecithin added were about 30 minutes, which was dramatically maintained for a long time.
実施例１
ガムベース２５重量部、キシリトール７０重量部、水飴２．７重量部、香料２重量部、ヒマワリレシチン０．３０重量部（チューインガム全体に対するリン脂質量０．１２重量％）の配合にて、定法にてチューインガムを作成した。得られたチューインガムは噛みごたえのある体積を長時間維持できるものであり、噛み始めからの体積が半分に減少する時間は約１６分であった。
Example 1
Formulation of 25 parts by weight of gum base, 70 parts by weight of xylitol, 2.7 parts by weight of starch syrup, 2 parts by weight of fragrance, and 0.30 parts by weight of sunflower lecithin (0.12% by weight of phospholipid based on the whole chewing gum) Chewing gum was created. The obtained chewing gum was able to maintain a chewy volume for a long time, and the time from which the volume from the beginning of chewing was reduced to half was about 16 minutes.
実施例２
ガムベース２５重量部、キシリトール６９．８重量部、水飴２．７重量部、香料２重量部、ヒマワリレシチン０．５０重量部（チューインガム全体に対するリン脂質量０．２０重量％）の配合にて、定法にてチューインガムを作成した。得られたチューインガムは噛みごたえのある体積を長時間維持できるものであり、噛み始めからの体積が半分に減少する時間は約１２分であった。
Example 2
Formulation of 25 parts by weight of gum base, 69.8 parts by weight of xylitol, 2.7 parts by weight of starch syrup, 2 parts by weight of fragrance, 0.50 parts by weight of sunflower lecithin (0.20% by weight of phospholipid based on the whole chewing gum) I made a chewing gum. The obtained chewing gum can maintain a chewy volume for a long time, and the time required for the volume from the beginning of chewing to be reduced to half was about 12 minutes.
比較例１
ガムベース２５重量部、キシリトール７０．０５重量部、水飴２．７重量部、香料２重量部、ヒマワリレシチン０．２５重量部（チューインガム全体に対するリン脂質量０．１０重量％）の配合にて、定法にてチューインガムを作成した。得られたチューインガムの、噛み始めからの体積が半分に減少する時間は従来のものと大差なかった。
Comparative Example 1
Formulated with 25 parts by weight of gum base, 70.05 parts by weight of xylitol, 2.7 parts by weight of starch syrup, 2 parts by weight of fragrance, and 0.25 parts by weight of sunflower lecithin (0.10% by weight of phospholipid based on the whole chewing gum) I made a chewing gum. The time for the volume of the obtained chewing gum to be reduced by half from the beginning of chewing was not significantly different from the conventional one.
比較例２
ガムベース２５重量部、キシリトール６９．７重量部、水飴２．７重量部、香料２重量部、ヒマワリレシチン０．６０重量部（チューインガム全体に対するリン脂質量０．２４重量％）の配合にて、定法にてチューインガムを作成した。得られたチューインガムは噛み始めから食感が柔らか過ぎて、チューインガムとしては噛みごたえの物足りないものであった。
Comparative Example 2
Formulated with 25 parts by weight of gum base, 69.7 parts by weight of xylitol, 2.7 parts by weight of starch syrup, 2 parts by weight of fragrance, and 0.60 part by weight of sunflower lecithin (0.24% by weight of phospholipid based on the whole chewing gum) I made a chewing gum. The chewing gum obtained had a too soft texture from the beginning of chewing, and the chewing gum was unsatisfactory for chewing.
実施例３
ガムベース２５重量部、キシリトール７０．１７重量部、水飴２．７重量部、香料２重量部、大豆レシチン０．１３重量部（チューインガム全体に対するリン脂質量０．１２重量％）の配合にて、定法にてチューインガムを作成した。得られたチューインガムは噛みごたえのある体積を長時間維持できるものであり、噛み始めからの体積が半分に減少する時間は約３０分であった。
Example 3
Formulated with 25 parts by weight of gum base, 70.17 parts by weight of xylitol, 2.7 parts by weight of starch syrup, 2 parts by weight of fragrance and 0.13 parts by weight of soybean lecithin (0.12% by weight of phospholipid based on the whole chewing gum) I made a chewing gum. The obtained chewing gum was able to maintain a chewy volume for a long time, and the time from which the volume from the beginning of chewing was reduced to half was about 30 minutes.
実施例４
ガムベース２５重量部、キシリトール６９．８重量部、水飴２．７重量部、香料２重量部、菜種レシチン０．５０重量部（チューインガム全体に対するリン脂質量０．１２重量％）の配合にて、定法にてチューインガムを作成した。得られたチューインガムは噛みごたえのある体積を長時間維持できるものであり、噛み始めからの体積が半分に減少する時間は約１２分であった。
Example 4
Formulated with 25 parts by weight of gum base, 69.8 parts by weight of xylitol, 2.7 parts by weight of starch syrup, 2 parts by weight of fragrance, and 0.50 parts by weight of rapeseed lecithin (0.12% by weight of phospholipid based on the whole chewing gum) I made a chewing gum. The obtained chewing gum can maintain a chewy volume for a long time, and the time required for the volume from the beginning of chewing to be reduced to half was about 12 minutes.
実施例５
ガムベース２５重量部、キシリトール６９．９重量部、水飴２．７重量部、香料２重量部、ヒマワリレシチン０．４０重量部（チューインガム全体に対するリン脂質量０．１２重量％）の配合にて、定法にてチューインガムを作成した。得られたチューインガムは噛みごたえのある体積を長時間維持できるものであり、噛み始めからの体積が半分に減少する時間は約３０分であった。
Example 5
Formulated with 25 parts by weight of gum base, 69.9 parts by weight of xylitol, 2.7 parts by weight of starch syrup, 2 parts by weight of fragrance, and 0.40 parts by weight of sunflower lecithin (0.12% by weight of phospholipid based on the whole chewing gum) I made a chewing gum. The obtained chewing gum was able to maintain a chewy volume for a long time, and the time from which the volume from the beginning of chewing was reduced to half was about 30 minutes.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2197719A (en) * | 1938-12-07 | 1940-04-16 | Wrigley W M Jun Co | Chewing gum |
| JPS565052A (en) * | 1979-06-18 | 1981-01-20 | Life Savers Inc | Nonncalorie chewing gum base |
| JPS565053A (en) * | 1979-06-21 | 1981-01-20 | Life Savers Inc | Chewing gum containing substitute for sugar |
| JPS5712958A (en) * | 1980-06-26 | 1982-01-22 | Lotte Co Ltd | Improved chocolate chewing gum |
| JPH02222651A (en) * | 1988-12-29 | 1990-09-05 | Warner Lambert Co | Chewing gum composition sweetened with fructose |
| JPH0383920A (en) * | 1989-08-14 | 1991-04-09 | Warner Lambert Co | Method of simulating saliva secretion of xerostomia patient |
-
2015
- 2015-09-30 JP JP2015192927A patent/JP6732421B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2197719A (en) * | 1938-12-07 | 1940-04-16 | Wrigley W M Jun Co | Chewing gum |
| JPS565052A (en) * | 1979-06-18 | 1981-01-20 | Life Savers Inc | Nonncalorie chewing gum base |
| JPS565053A (en) * | 1979-06-21 | 1981-01-20 | Life Savers Inc | Chewing gum containing substitute for sugar |
| JPS5712958A (en) * | 1980-06-26 | 1982-01-22 | Lotte Co Ltd | Improved chocolate chewing gum |
| JPH02222651A (en) * | 1988-12-29 | 1990-09-05 | Warner Lambert Co | Chewing gum composition sweetened with fructose |
| JPH0383920A (en) * | 1989-08-14 | 1991-04-09 | Warner Lambert Co | Method of simulating saliva secretion of xerostomia patient |
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| JP6732421B2 (en) | 2020-07-29 |
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