JP2912481B2 - Chewing gum - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a double structure chewing gum comprising an inner layer chewing gum containing a large amount of an acid component and an outer layer chewing gum containing the same.
More specifically, the present invention relates to a chewing gum in which the quality is stable for a long period of time even when the inner layer portion chewing gum contains a large amount of an acid component, and water is hardly separated by moisture absorption.

[0002]

2. Description of the Related Art In general, chewing gum has a problem that when an acid component such as an acidulant or fruit juice is added, moisture is easily absorbed and the surface of the chewing gum sticks to a wrapping paper. For this reason, the amount of the acid component is usually adjusted to about 1 to 2% by weight (hereinafter referred to as%) based on the total weight of the chewing gum.

[0003] In addition, in order to taste a stronger acidity, FIG.
As shown in (1), a chewing gum (1) includes a paste-like substance containing a large amount of an acid component as an inner layer (2). However, even in this case, the amount of the acid component that can be contained in the paste-like material in the inner layer is limited to about 5%.

[0004] The above-mentioned chewing gum can be obtained by appropriately molding and cutting a rope-shaped chewing gum extruded so that the inner layer has a double structure of a paste-like material. This is because, as shown in FIG. 2, the paste-like material in the inner layer portion is partially exposed, and water is easily absorbed by absorbing moisture from this portion.

[0005] In addition, with an acid content of about 5%, when the paste-like substance in the inner layer first directly touches the tongue when chewing in the mouth, the acidity is strongly felt at first, but most of the acidity is in the initial stage. The components are eluted, and the remaining acid components are diffused into the chewing gum in the outer layer as the chewing is performed for a long time. Therefore, the acidity lacks persistence and the taste becomes weakly irritating.

[0006] Therefore, when the amount of the acid component is to be contained more than 5%, it is conceivable to completely package the chewing gum so that the chewing gum can be shielded from the outside air. However, it is very difficult to completely seal and package with a normal packaging machine, and if there is a pinhole in the sealed part,
Water is absorbed from there and water separation occurs.

[0007] Even if the package can be completely sealed and sealed, once it is opened, water separation occurs rapidly due to moisture absorption. Further, there is also a problem that the packaging material for completely sealed packaging is costly.

[0008]

DISCLOSURE OF THE INVENTION The present inventors have studied the structure and composition of chewing gum which can contain a large amount of an acid component. As a result, when the chewing gum has a double chewing gum structure consisting of an inner layer chewing gum and an outer layer chewing gum, and a large amount of an acid component is contained in the inner layer chewing gum, the gum base in the inner layer chewing gum acts as a water separation preventing component. I found to do.

However, even in this case, the amount of the acid component that can be added is limited to about 6%, and the acidity at the time of chewing in the mouth is poor, and the acidity is weak in taste. I understood.

Therefore, as a result of further study, the use of natural gum as a water separation preventing component in the inner layer chewing gum prevents water separation even when a large amount of an acid component is contained.
In addition, by adjusting the amount of acid component and gum base to specified amount
In addition , the present inventors have found that the early development and persistence of sourness when chewed in the mouth are improved, and completed the present invention.

[0011] It is an object of the present invention to provide a chewing gum which is less likely to cause water separation due to moisture absorption during storage even if it contains a large amount of an acid component, and which is excellent in early development of acidity and its persistence.

[0012]

An object of the present invention is to provide a chewing gum having a double structure consisting of an inner layer chewing gum and an outer layer chewing gum containing the same, wherein the inner layer chewing gum contains an acid component and the total weight of the inner layer chewing gum. Medium, 5 to 40% by weight (hereinafter, referred to as%) , gum base is also 5 to 12% , and natural gum is also used as a water separation preventing component in the same amount as 0.1 to 0.2 % . Achieved by a chewing gum characterized by containing 2% or more.

Next, the present invention will be described in detail. The chewing gum of the present invention is a chewing gum having a double structure consisting of an inner layer chewing gum containing a large amount of an acid component and an outer layer chewing gum containing the same.

First, the inner layer chewing gum contains a natural gum together with an acid component and a gum base.

Examples of the acid component include acidulants, organic acids, and foods containing an acid component, which are usually used in foods. Specific examples include citric acid, malic acid, tartaric acid, lactic acid, acetic acid, and the like.
Ascorbic acid, pantothenic acid, fruit juice, vinegar and the like. These may be used alone or in combination.

The content of these acid components is set at 5 to 40% based on the total weight of the inner layer chewing gum. That is, when the acid component is less than 5%, the acidity is weakly expressed, and when it exceeds 40%, water separation cannot be prevented even if a water separation preventing component described below is added.

Next, as the gum base, a gum base usually used for chewing gum may be used. The compounding amount is 5 to 12% of the total weight of the inner layer chewing gum.
%.

That is, if the content is less than 5%, the amount of the gum base is too small to prevent water separation after moisture absorption by the acid component even if a water separation preventing component described later is used. At the same time, and the persistence of acidity is deteriorated. On the other hand, when the content exceeds 12%, the acid component is hardly eluted when chewed in the mouth, and it is difficult to obtain early acidity.

Next, examples of the natural gum used as the water separation preventing component include xanthan gum, gum arabic, pectin, carrageenan, pullulan and the like, and these may be used alone or in combination of two or more. Among them, xanthan gum is particularly preferable in that water separation can be suppressed in a smaller amount than other natural gums.

The amount of the natural gum must be 0.2% or more of the total weight of the inner layer chewing gum. That is, if it is less than 0.2%, the effect of preventing water separation cannot be obtained.

It is desirable that the amount of the natural gum is 5% or less. That is, if the amount of the natural gum is more than the above, the smell and taste peculiar to the natural gum are felt, and the texture during chewing tends to deteriorate.

In the inner layer chewing gum, other components such as sugars, fragrances, coloring agents and extracts, taste components such as wine and spices, vitamins, minerals, lactic acid bacteria, trace functional components such as dietary fiber, etc. May be used as needed.

The moisture in the inner layer chewing gum is
It is desirable to set it to 3% or less from the viewpoint of storage stability. Note that the water also includes water derived from fruit juices, extracts, and the like.

If the water content is high, the natural gum is added to the water in advance, dispersed and dissolved, and then mixed with other raw materials.
It is preferable because it can be uniformly dispersed without being disturbed and its effect can be sufficiently exhibited.

The outer layer chewing gum including the inner layer chewing gum is not particularly limited, and ordinary chewing gum may be used. However, it is desirable that the amount of the acid component is 2% or less and the water content is 2% or less from the viewpoint of long-term storage properties and moisture absorption prevention properties.

The chewing gum of the present invention comprising the inner layer chewing gum and the outer layer chewing gum is extruded into a rope shape using a usual extruder, and then molded,
It is manufactured by cutting.

The chewing gum of the present invention thus produced has a long-term storage stability by providing a chewing gum layer containing a large amount of an acid component as an inner layer, and further by making the composition specific. It does not cause water separation even if it absorbs moisture, and is excellent in early development of acidity and its persistence.

Further, the chewing gum of the present invention may be covered with chocolate, sugar coating, rice cake or the like, or a chewing gum layer may be further laminated. In addition, when ascorbic acid or fruit juice is blended with chewing gum, fumaric acid is preferably added in terms of preventing browning.

[0029]

As described above, the chewing gum of the present invention is obtained by adding a gum substance as a water separation preventing component to an inner layer portion chewing gum containing a large amount of a sour component, and
The inner layer chewing gum is covered with the outer layer chewing gum. Therefore, even if the acid component is contained twice or more of the conventional chewing gum, water is not separated after moisture absorption.

The chewing gum in the inner layer has a gum base amount smaller than that of the conventional chewing gum and has a very soft texture, and the elution rate of the acid component is kept at an appropriate level. The acidity is rapidly developed, and the acidity is gradually released, so that the acidity is maintained. Further, the chewing gum of the present invention can be easily manufactured using conventional manufacturing equipment and packaging equipment.

Next, the present invention will be described specifically with reference to examples. Examples 1 to 6 and Comparative Examples 1 to 5 Raw materials were kneaded with the compositions shown in Tables 1 and 2 to obtain inner layer chewing gum and outer layer chewing gum. The natural gum was dispersed and dissolved in fruit juice in advance and kneaded with other raw materials.

Next, using each chewing gum, 13 × 19 × 11 mm per piece, inner layer 0.6 g, outer layer 2.4.
g of block chewing gum. After packaging the obtained chewing gum, it was left in an environment of a temperature of 35 ° C. and a humidity of 75% RH for one week, and a sensory evaluation was conducted by 30 expert panelists on the appearance, texture and flavor of the chewing gum immediately after production as a control. did. The results are shown in Table 2.

[0033]

[Table 1]

[0034]

[Table 2]

From the above results, all of the chewing gums of the examples were prevented from water separation after moisture absorption, had good flavor and texture, and had good early development and sustainability of acidity.
On the other hand, the chewing gum of the comparative example was water-absorbed after the absorption of moisture, and the surface was sticky and adhered to the wrapping paper, the early development and persistence of acidity was poor, and the flavor and texture were unfavorable.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a state of a cross section of a dual structure chewing gum in a direction parallel to a cut surface.

FIG. 2 is an explanatory view showing a state of a cross section of a dual structure chewing gum in a direction perpendicular to a cut surface.

[Explanation of symbols]

 1 outer layer 2 inner layer

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

Claims (1)

(57) [Claims] 1. A chewing gum having a double structure comprising an inner layer chewing gum and an outer layer chewing gum containing the same, wherein the inner layer chewing gum contains an acid component in an amount of 5 to 40% by weight based on the total weight of the inner layer chewing gum. A chewing gum comprising a gum base in the same amount of 5 to 12% by weight and a water-separation-preventing ingredient in the same manner as a natural gum in an amount of 0.2% by weight or more.