JP2020080652A - チューインガム菓子の製造方法 - Google Patents
チューインガム菓子の製造方法 Download PDFInfo
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- JP2020080652A JP2020080652A JP2018214659A JP2018214659A JP2020080652A JP 2020080652 A JP2020080652 A JP 2020080652A JP 2018214659 A JP2018214659 A JP 2018214659A JP 2018214659 A JP2018214659 A JP 2018214659A JP 2020080652 A JP2020080652 A JP 2020080652A
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- raw material
- chewing gum
- soft candy
- oil
- kneading
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- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000010670 sage oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- BJIOGJUNALELMI-UHFFFAOYSA-N trans-isoeugenol Natural products COC1=CC(C=CC)=CC=C1O BJIOGJUNALELMI-UHFFFAOYSA-N 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- 229940074777 tripotassium glycyrrhizinate Drugs 0.000 description 1
- ZXHXYXSTAYNRLQ-DWJAGBRCSA-K tripotassium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4, Chemical compound [K+].[K+].[K+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O ZXHXYXSTAYNRLQ-DWJAGBRCSA-K 0.000 description 1
- CCXAYLQLOLXXKE-DWJAGBRCSA-K trisodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-t Chemical compound [Na+].[Na+].[Na+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O CCXAYLQLOLXXKE-DWJAGBRCSA-K 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- ABKNGTPZXRUSOI-UHFFFAOYSA-N xylotriose Natural products OCC(OC1OCC(OC2OCC(O)C(O)C2O)C(O)C1O)C(O)C(O)C=O ABKNGTPZXRUSOI-UHFFFAOYSA-N 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Description
本発明のチューインガム菓子の製造方法における使用原料としては、特に限定されるものではないが、一般的なソフトキャンディ原料及びチューインガム原料を使用することができる。また、本発明により製造されるチューインガム菓子は、ソフトキャンディ原料及びチューインガム原料を混練して成形した後、糖衣を施してもよく、または表面に香味物質等を塗布してもよい。
本発明におけるソフトキャンディ原料として、例えば、糖類、アラビアガム、ゼラチン、たんぱく質、プルラン、食物繊維油脂、乳化剤、乳原料、香料、甘味料、酸味料等を適宜使用することができる。
チューインガム原料とは、チューインガムをつくるための原料のことであり、例えば、ガムベース、甘味料、香料、酸味料、色素、その他添加物等を含むことができる。チューインガム原料としては、ガムベースは必須であり、特に限定されるものではないが、例えば、チューインガム菓子中5重量%〜70重量%含有させることができる。ガムベースの原料としては、チクル、ジェルトンなどの天然樹脂、ポリ酢酸ビニル、エステルガム、ワックス、天然ゴム、ポリイソブチレン、炭酸カルシウムなど、一般的なものを適宜使用できる。
上記したソフトキャンディ原料及びチューインガム原料の具体的な配合の一例を、以下の表1に示す。ただし、本発明はこれに限定されるものではない。
本発明の一態様に係るチューインガム菓子の製造方法は、上記したソフトキャンディ原料を水に溶解し、乳化させた溶液を減圧条件下で、煮詰めて濃縮し、ソフトキャンディ原料を混練する(第1の混練工程)。その後、混練したソフトキャンディ原料の生地に、チューインガム原料を含むチューインガム原料を投入して混合する(混合工程)。さらに、混合したソフトキャンディ原料とチューインガム原料を含むチューインガム原料との混合物を共にミキサーで均一に混練し(第2の混練工程)、成形することにより製造される。
本発明のチューインガム菓子の製造方法において、第2の混練工程における温度が、40℃以上50℃以下であることが好ましい。
ここで、損失弾性率について説明する。損失弾性率は、粘弾性を記述する物理量の一つであり、物体に外力とひずみにより生じたエネルギーのうち外部へ拡散する成分である。なお、物体に外力とひずみにより生じたエネルギーのうち物体の内部に保存する成分を貯蔵弾性率という。
本発明では、損失弾性率は、アントンパール社製MCR102を用い、直径12mmパラレルレートを装着し、周波数1.0Hz、歪み率0.1%の条件でせん断試験を行って測定する。
第1の混練工程において投入するソフトキャンディ原料の投入量と、混合工程の後かつ第2の混練工程の前に投入するソフトキャンディ原料の投入量は特に限定されるものではなく、例えば、最初にソフトキャンディ原料の全量を投入してもよいが、半量ずつ投入することが好ましい。
ソフトキャンディの含有率が高いことにより、通常のガムでは実現できないような噛み始めの柔らかさと特有の弾力を付与することができる。また通常ガムに配合することのできない量の植物油脂を配合することができる。この植物油脂によって通常のガムにはない濃厚な味わいを付与することができる。
下記表2の実施例1の組成にて、以下の1〜7の工程によりソフトキャンディ原料の全量を最初に投入してチューインガム菓子を作製した。
1.粉糖及び添加物(甘味料、酸味料)をミキサーに投入し、ミキサーのブレードに万遍なく行き渡るように攪拌した。
2.加温して柔らかくしたソフトキャンディ原料(全量、品温50℃)をミキサーに投入し、1分攪拌した。
3.ガムベースを含むチューインガム原料をミキサーに投入し、2分混練した。
4.軟化剤及び色素をミキサーに投入し、30秒混練した。
5.液体香料をミキサーに投入し、十分に混練した。
6.粉糖をミキサーに投入し、液体香料と馴染ませ、混練した。
7.全ての混合物が均一に混ざったことを確認して、混練した生地を取り出した。
上記表2の実施例1と同じ組成にて、以下の1〜7の工程によりチューインガム菓子を作製した。
1.ガムベースを含むチューインガム原料を初めにミキサーに投入し、通常通りにガムベースが柔らかくなるまで2分混練した。
2.負荷がかからないように粉糖、軟化剤及び色素などの粉物原料をミキサーに投入しながら混練した。
3.加温して柔らかくしたソフトキャンディ原料(半量、品温50℃)をミキサーに投入し、1分混練した。
4.添加物(甘味料、酸味料)をミキサーに投入し、混練した。
5.残りのソフトキャンディ原料(半量、品温50℃)をミキサーに投入し、30秒混練した。
6.液体香料をミキサーに投入し、十分に混練した。
7.混練した生地をミキサーから取り出し、ミキサーのブレードに付着したガムベースを除去した後、再度生地をミキサーに投入して混練した。
上記表2の実施例2〜10の組成にて、実施例1と同様の工程でチューインガム菓子を作製した。
実施例2〜10のいずれにおいても、ソフトキャンディ原料とガムベースを均一に混練することができ、ガムベースがブレードに付着するという現象は見られなかった。
Claims (5)
- ソフトキャンディ原料を混練する第1の混練工程と、
混練した前記ソフトキャンディ原料にチューインガム原料を混合する混合工程と、
前記ソフトキャンディ原料と前記チューインガム原料との混合物を均一に混練する第2の混練工程と、
を有することを特徴とするチューインガム菓子の製造方法。 - 前記第2の混練工程は、前記ソフトキャンディ原料の損失弾性率が前記チューインガム原料の損失弾性率の85%以上121%以下となる温度で行われることを特徴とする、請求項1に記載のチューインガム菓子の製造方法。
- 前記第2の混練工程における温度が、40℃以上50℃以下であることを特徴とする、請求項1または2に記載のチューインガム菓子の製造方法。
- 前記混合工程の後かつ前記第2の混練工程の前に、さらに前記ソフトキャンディ原料を投入することを特徴とする、請求項1〜3のいずれか一項に記載のチューインガム菓子の製造方法。
- 前記ソフトキャンディ原料と前記チューインガム原料の比率が5:95〜53:47であることを特徴とする、請求項1〜4のいずれか一項に記載のチューインガム菓子の製造方法。
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JPS5615652A (en) * | 1979-07-18 | 1981-02-14 | Lotte Co Ltd | Production of porous candy gum |
JPS56124348A (en) * | 1980-03-03 | 1981-09-30 | Lotte Co Ltd | Preparation of chewing gum |
JPS58175444A (ja) * | 1982-04-06 | 1983-10-14 | Kanebo Shokuhin Kk | ソフトチユ−インガムおよびその製法 |
JPS6178350A (ja) * | 1984-08-27 | 1986-04-21 | ワ−ナ−−ランバ−ト・コンパニ− | 非変味性チユ−インガム組成物及び改良製法 |
JPS62146562A (ja) * | 1985-12-20 | 1987-06-30 | Kanebo Foods Ltd | 餅様チユーインガム |
JP2004524036A (ja) * | 2001-03-23 | 2004-08-12 | ガムリンク エー/エス | チューインガムを1工程で製造する方法 |
JP4053250B2 (ja) * | 2001-03-16 | 2008-02-27 | クラシエフーズ株式会社 | ソフトキャンディ様チューインガム及びチューインガムのソフトキャンディ様食感調整方法 |
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DE102014222198A1 (de) | 2014-10-30 | 2016-05-04 | Wacker Chemie Ag | Verfahren zur Herstellung eines Candy-Gums |
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Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5615652A (en) * | 1979-07-18 | 1981-02-14 | Lotte Co Ltd | Production of porous candy gum |
JPS56124348A (en) * | 1980-03-03 | 1981-09-30 | Lotte Co Ltd | Preparation of chewing gum |
JPS58175444A (ja) * | 1982-04-06 | 1983-10-14 | Kanebo Shokuhin Kk | ソフトチユ−インガムおよびその製法 |
JPS6178350A (ja) * | 1984-08-27 | 1986-04-21 | ワ−ナ−−ランバ−ト・コンパニ− | 非変味性チユ−インガム組成物及び改良製法 |
JPS62146562A (ja) * | 1985-12-20 | 1987-06-30 | Kanebo Foods Ltd | 餅様チユーインガム |
JP4053250B2 (ja) * | 2001-03-16 | 2008-02-27 | クラシエフーズ株式会社 | ソフトキャンディ様チューインガム及びチューインガムのソフトキャンディ様食感調整方法 |
JP2004524036A (ja) * | 2001-03-23 | 2004-08-12 | ガムリンク エー/エス | チューインガムを1工程で製造する方法 |
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