JP2791089B2 - Chewing gum - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a chewing gum having reduced sweetness intensity, good aroma, and good chewing feeling.

[Conventional technology]

Generally, chewing gum is obtained by blending and mixing a gum base, sugars, flavors and the like. The gum base is a water-insoluble component and basically determines the chewing feel of the chewing gum. The sugars also form the body of the chewing gum and, in combination with the fragrances, add flavor to the chewing gum. In addition, sugars and fragrances have an important role, in addition to their original properties, in providing a plasticizing effect to the gum base. Therefore, the chewing feeling of chewing gum varies depending on the type and amount of gum base, sugars and flavors used.In order to obtain the chewing gum of the desired chewing comfort, it is necessary to find a balance between the type and amount. is required.

Normal chewing gum has a gum base of 15-35% by weight,
The fragrance is about 0.5 to 2.0% by weight, and the rest is composed of sugars. In such chewing gum, water-soluble saccharides are rapidly eluted by chewing in the mouth, and the flavor is released into the mouth accordingly. At this time, the hardness of the chewing gum in the mouth softens rapidly, including saliva. However, as most sugars elute, the chewing gum gradually increases in hardness and returns to its original hardness. In addition, when the saccharide elutes rapidly, the sweetness in the mouth reaches a maximum, and at this time, the sweetness is felt too strongly. Such a change in chewing comfort and an excessively sweet taste are not always desirable in terms of taste for those who enjoy chewing gum, and improvements are always required.

In addition, chewing gum has high calorie, high energy properties and caries-causing properties. It is attributed to the saccharide component. Therefore, the amount of gum base is increased to 92 to 99% by weight, and sweetening is imparted with a sensitive sweetener such as aspartame. Trial (Japanese Patent Application Laid-Open No. 60-251847) and
Trial to reduce the calorie chewing gum to 35 to 94% by weight and to reduce the calorie chewing gum with polysaccharides such as polydextrose
289149). However, these are aimed at eliminating the causes of high calories and tooth decay, chewing gum chew, and the aromaticity of sugars and fragrances,
The flavor is tasteless and dry. That is, since the gum base content is high, the fragrance is adsorbed on the gum base, and the fragrance is significantly deteriorated. In addition, since the sweetener used is a trace amount of a high-sensitivity sweetener or a polysaccharide having a large molecular weight, the chewing feeling is extremely viscous,
It makes you feel tired by chewing. Even if the raw materials used in the gum base are carefully selected and properly balanced, the basic properties of the saccharides used as body agents cannot be compensated for.

[Problems to be solved by the invention]

The present invention has been made in view of such circumstances, and it is an object of the present invention to provide a chewing gum in which the intensity of sweetness is appropriately reduced, the aromaticity is good, and the chewing comfort is stable. To be.

[Means for solving the problem]

The purpose of the above is to make 2-10% by weight of vinyl acetate resin, 30-70% by weight of elastic substance, 15-40% by weight of wax and 1-5
35% gum base consisting of 2% by weight and 2-20% by weight of mineral
Achieved by a chewing gum comprising about 75% by weight, 25-65% by weight of sugars and 4% by weight or less of fragrance.

That is, the present inventors have conducted various studies in order to produce a chewing gum having a moderately reduced sweetness intensity and a good aroma and a stable chewing feeling. I found out what I can do. The gum base is insoluble in water and therefore has a slow penetration of saliva during chewing. For this reason, when the gum base content in the chewing gum is increased, it may take a long time to obtain chewing comfort having appropriate hardness from the beginning of chewing, or may not be able to obtain appropriate hardness forever. However, by balancing the types and amounts of the gum base raw materials within the above-mentioned range, blending the minimum amount of water-soluble saccharides in the water-insoluble gum base and the fragrance and allowing the gum base to contain water in advance, Is increased in hydrophilicity, and as a result, the rate at which the saliva permeates the gum base during chewing is significantly improved, and a chewing gum having excellent aroma and chewing feeling is obtained.

 Next, the present invention will be described in detail.

Vinyl acetate resin used in the gum base of the present invention,
The degree of polymerization is preferably 100 to 500, more preferably 100 to 300
belongs to.

The elastic substance used in the gum base of the present invention is a natural resin such as mexican chicle, guatemala, dielton, solver, gutta-percha, ester gum, hydrogenated lodge, or natural rubber, and rubber such as butyl rubber and polyisobutylene. It is selected from an elastic body or the like. Butyl rubber, average molecular weight of polyisobutylene is 6,000-150,000
Is desirable, preferably, the average molecular weight is 8,000 to 15,000 / 13
It is a combination range of 0,000 to 150,000 = 20/1 to 12/1.

The wax used in the gum base of the present invention is selected from natural waxes such as rice wax and carnauba wax and petroleum-based microcrystalline wax, and the melting point thereof is preferably from 60 to 90 ° C.

The emulsifier used in the gum base of the present invention is selected from fatty acid monoglyceride, diglyceride, acetylated monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester and the like, and mixtures thereof.

The mineral used in the gum base of the present invention is selected from calcium carbonate, talc and the like and a mixture thereof.

Using these selected gum base materials, 2-10% by weight of vinyl acetate resin, 30-70% by weight of elastic material, wax
A gum base is prepared comprising 15-40% by weight, 1-5% by weight of emulsifier and 2-20% by weight of minerals. If the compounding ratio of the gum base deviates from the above range, the elasticity of the gum is too strong, or too soft, and the chewing feeling becomes poor, or the sustainability of flavor (flavor, sweetness) becomes poor. However, it is not preferable because the volume feeling is deteriorated.

At this time, it is preferable to adjust the gum base moisture to 0.5 to 12% by weight. If the gum base water content is less than 0.5% by weight, the flexibility of the gum base becomes poor, and the chewing feeling of the final chewing gum tends to be hard. Conversely 12
If the amount exceeds the weight percent, the gum base becomes too soft and
Water separation from the gum base occurs and the chewing comfort of the final chewing gum tends to be extremely soft.

The gum base thus prepared is blended with sugars and flavors to prepare a final chewing gum.

The saccharide used for the chewing gum is selected from sugars such as sugar, glucose, maltose, and lactose, starch decomposed products such as starch syrup, and sugar alcohols such as reduced syrup and sorbitol, which are used in usual chewing gum production.

Flavors used in chewing gum may also be those normally used in chewing gum.

The compounding ratio of the chewing gum of the present invention is gum base 35.
7575% by weight, sugars 25-65% by weight and fragrance 4% by weight or less. The compounding amount of the gum base and the compounding amount of the saccharide vary relatively. If the sugar content is less than 25% by weight, the final chewing gum will be very viscous and the chewing feel will never be good. In addition, the fragrance is also adsorbed on the gum base, and the fragrance in the mouth becomes poor, and the taste becomes dry and tasteless. Conversely, if the amount of sugar exceeds 65% by weight, the drawbacks of ordinary chewing gum appear, the sweetness intensity increases, and when the sugar elutes in the early stage of chewing in the mouth, the aroma becomes good, Chewing gum softens. As the dissolution proceeds, the hardness gradually increases, and the change in hardness during chewing increases. Further, when the flavor exceeds 4% by weight, the gum base has a property of excessively softening the gum base.

The final moisture of the chewing gum according to the invention is between 0.5 and 15
% By weight. Chewing gum moisture, like gum base moisture, is important to moderate hardness of the final chewing gum. Chewing gum moisture is 0.
If the content is less than 5% by weight, the hardness at the beginning of chewing is high, and the softening speed is slow even after chewing, and the feeling of chewing tends to be poor. Also, because the feeling is hard,
The aroma tends to be poor. Conversely, if the chewing gum water content is more than 15% by weight, the chewing feeling tends to be too soft, and at the same time, the chewing gum tends to be sticky as if it had absorbed moisture.

Also, the chewing gum of the present invention, if necessary,
An acidulant or a coloring agent may be appropriately added.

The chewing gum of the present invention can be easily manufactured by a conventional chewing gum manufacturing method.

〔The invention's effect〕

The chewing gum of the present invention comprises a gum base comprising 2 to 10% by weight of a vinyl acetate resin, 30 to 70% by weight of an elastic substance, 15 to 40% by weight of a wax, 1 to 5% by weight of an emulsifier, and 2 to 20% by weight of an inorganic substance. It is obtained by blending and mixing 75% by weight, 25 to 65% by weight of saccharide, and 4% by weight or less of fragrance, and balancing the types and amounts of gum base, saccharide and fragrance.
Chewing gum obtained by the present invention is soft from the beginning of chewing, the hardness is stable throughout and the chewing comfort is good,
Moreover, it is a chewing gum having moderate sweetness intensity and good aromaticity.

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

[Example 1, Comparative Examples 1 and 2] Raw materials excluding fatty acid monoglyceride, calcium carbonate, and talc among the gum base raw materials were charged into a mixer heated to 120 ° C. in a mixing ratio as shown in Table 1. Then, after each raw material was melted, it was kneaded. After homogenous kneading, fatty acid monoglyceride, calcium carbonate and talc were added and kneaded sufficiently. Thereafter, the water content was adjusted so that the gum base water content was 5% by weight, and the gum base was taken out of the mixer to obtain a gum base.

At the compounding ratio shown in Table 2 using the above gum base,
After homogenous mixing in a mixer at 40 ° C. and removal, a chewing gum of 1.6 g / sheet piece was prepared.

[Example 2] Using the same gum base as in Example 1, and in the same manner as in Example 1, the chewing gum raw materials were homogeneously mixed at the compounding ratio shown in Table 2, and after taking out, 0.9 g / sheet of small pieces was obtained. Was prepared.

[Comparative Example 3] Using a conventional gum base, at a mixing ratio shown in Table 3, the mixture was homogeneously mixed in a mixer at 40 ° C, and after taking out, 3.2 g / g
A piece of chewing gum sheet was prepared.

30 panelists specializing in the obtained chewing gum (15 male
And 15 women), and the three-point comparison between Example 1 and Comparative Examples 1 and 2 and the three-point comparison between Examples 1 and 2 and Comparative Example 3
Sensory evaluation was performed on the chewing comfort and taste of each chewing gum. The results are shown in Tables 4 and 5. In addition, the impressions of each chewing gum after eating were also surveyed by 30 specialized panelists for each chewing gum and for each question item. Table 6 shows the results.

Comparative Examples 4 to 15 The gum bases of Comparative Examples 4 to 15 having the compositions shown in Table 7 were prepared.

Then, in the same manner as in Example 1, the chewing gum was prepared at 1.6 g / sheet by using 40% by weight of the gum base, 60% by weight of other components, and 3% by weight of water.

Next, these Comparative Examples 4 to 15 and Example 1 were eaten by 30 specialized panelists and compared at two points. The results were as shown in Table 7.

The comparative evaluation method was a sensory relative evaluation with respect to Example 1.

 …: Better than Example 1.

 Δ: Same as in Example 1.

 ×: worse than Example 1.

From the above results, the chewing gum of the example, moderately sweet intensity is suppressed compared to the chewing gum of the comparative example,
Furthermore, it was confirmed that the chewing gum had high palatability without impairing the aromaticity. The chewing gum was also relatively firm in hardness from the beginning to the end of chewing and was a chewing gum with good chewing comfort. From this example, it can be said that the chewing gum of the present invention is a chewing gum having a high palatability for consumers and good chewing properties.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. ⁶ , DB name) A23G 3/00-3/32

Claims (1)

(57) [Claims] 1. An elastic substance comprising 2 to 10% by weight of a vinyl acetate resin and 30% by weight of an elastic substance.
35 to 75% by weight of a gum base comprising about 70% by weight, 15 to 40% by weight of a wax, 1 to 5% by weight of an emulsifier and 2 to 20% by weight of an inorganic substance.
A chewing gum containing 25% to 65% by weight of sugar, 25% to 65% by weight of sugar and 4% by weight or less of fragrance.