JP2919605B2 - Chewing gum - Google Patents
Chewing gumInfo
- Publication number
- JP2919605B2 JP2919605B2 JP2332215A JP33221590A JP2919605B2 JP 2919605 B2 JP2919605 B2 JP 2919605B2 JP 2332215 A JP2332215 A JP 2332215A JP 33221590 A JP33221590 A JP 33221590A JP 2919605 B2 JP2919605 B2 JP 2919605B2
- Authority
- JP
- Japan
- Prior art keywords
- water
- chewing gum
- weight
- hemicellulose
- soluble
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
本発明は水溶性ヘミセルロースを含有するチューイン
ガムに関する。The present invention relates to a chewing gum containing water-soluble hemicellulose.
一般にチューインガムにはガムベース（通常15〜30重
量％）、甘味料（砂糖、ぶどう糖、水飴等）、香料・栄
養剤（通常0.2〜２重量％）からなる。このうちガムベ
ースは天然樹脂、酢酸ビニル樹脂、エステルガム、合成
ガム、天然ワックス、乳化剤、炭酸カルシウム等からな
る。 従来の前記ガムの種類と組み合わせにより咀嚼性、食
感等の特徴付けがなされてきた。又、その他の多糖類の
検討もなされており、例えば特公昭57−34719号公報に
はプルランを用いたチューインガムが記載されている
が、プルランは高価なうえに微生物由来であり、本発明
に用いる水溶性ヘミセルロースに比べ、チューインガム
に用いたときに噛み心地の持続性が弱く、保水力が劣
る。又、プルランを用いたその他の特許に特公昭57−37
304、特公昭58−853、特開昭56−55156、特開昭59−125
846、特開昭61−158751、特開昭61−158752等が知られ
ているがいずれも得られるガムの咀嚼性が本発明のチュ
ーインガムと異なるだけでなく、噛み心地の持続性、香
料の持続性では本発明のチューインガムに劣るものであ
る。In general, chewing gum comprises a gum base (usually 15 to 30% by weight), a sweetener (sugar, glucose, starch syrup, etc.), a flavor and a nutrient (usually 0.2 to 2% by weight). Among them, the gum base is composed of natural resin, vinyl acetate resin, ester gum, synthetic gum, natural wax, emulsifier, calcium carbonate and the like. Characterization of chewing properties, texture, and the like has been made by the types and combinations of the conventional gums. In addition, other polysaccharides have been studied.For example, Japanese Patent Publication No. 57-34719 describes a chewing gum using pullulan, but pullulan is expensive and is derived from microorganisms, and is used in the present invention. Compared to water-soluble hemicellulose, chewing gum has less sustainability in chewing when used in chewing gum and has poor water retention. In addition, other patents using pullulan include Japanese Patent Publication No. 57-37.
304, JP-B-58-853, JP-A-56-55156, JP-A-59-125
846, JP-A-61-158751, JP-A-61-158752 and the like are known, but not only the chewing properties of the obtained gums are different from the chewing gum of the present invention, but also the sustainability of chewing comfort and the persistence of perfume. The sex is inferior to the chewing gum of the present invention.
本発明者等は、従来のチューインガムとは咀嚼性等の
食感が異なり、香味の持続性の優れたチューインガムを
目的とした。The present inventors aimed at a chewing gum having a different texture from the conventional chewing gum, such as chewability, and having excellent flavor persistence.
本発明等者は前記目的を達成すべく鋭意研究するなか
で、オカラ等所謂油糧種子から特定の方法で得られた水
溶性ヘミセルロースをチューインガムに用いることによ
り経時耐性（柔らかさの持続性）に優れ前記問題点を解
決した新規な食感を有するチューインガムが得られる知
見を得た。又、その他穀類等の植物を原料として得られ
る水溶性ヘミセルロースも同様の効果を奏する知見を得
て本発明を完成するに到った。 即ち、本発明は平均分子量５万〜100万の水溶性ヘミ
セルロースを含有するチューインガムである。 チューインガムは前記従来技術の項で説明したように
ガムベースとその他の甘味剤等からなり、ガムの種類に
よりの組成割合は異なる。 本発明のチューインガムは平均分子量５万〜100万
（好ましくは10万〜40万）の水溶性へミセルロースを含
むことに特徴を有する。 チューインガム特性の咀嚼性等の食感はガムベースに
よるものが主である。本発明のチューインガムはガムベ
ースに加えて水溶性ヘミセルロース併用するものであ
る。 本発明のチューインガム中の水溶性ヘミセルロースの
含有量がガムベース100重量部に対して１〜40重量部
（好ましくは２〜30重量部）が適当である。味ガム、風
船ガム等のチューインガムであれば、チューインガム中
の水溶性ヘミセルロースの含有量は通常約0.2〜10重量
％が適当である。低甘味のチューインガムでは糖類の量
が少なくなるので水溶性ヘミセルロースの含有量はこれ
より多くなる。 水溶性ヘミセルロースの含有量が多すぎると粘弾性が
増加し咀嚼時に硬くなる。又、少なすぎると本発明の効
果がない。 適度な水溶性ヘミセルロースの含有量でプルランに比
べ口の中での溶解速度が遅いので噛み心地の持続性に優
れるのみならず香味の持続性にすぐれる効果がある。 本発明に用いる水溶性ヘミセルロースは平均分子量５
〜100万（好ましくは10万〜40万）で水に可溶性である
植物由来のヘミセルロースである。 本発明の水溶性ヘミセルロースは植物由来、特に油糧
種子や穀物由来であり、好ましくは大豆、特に大豆子葉
由来のものが好ましい。 本発明の水溶性ヘミセルロースは、構成糖がラムノー
ス、フコース、アラビノース、キシロース、ガラクトー
ス、グルコース及びウロン酸からなるものが適当であ
る。平均分子によってはラムノースのないもの或いは植
物の種類によってはラムノースやフコースの一つ又はい
ずれもないものも適当である。 尚、本発明の水溶液ヘミセルロースの平均分子量は標
準プルラン（昭和電工（株）販）を基準物質として0.1M
のNaNO3の溶液中の粘度を測定する極限粘度法で求め
た。又、糖類の割合は次の分析法によった。 ウロン酸の測定はBlumen−Krantz法。 中性糖の測定はアルジトールアセテート法。 本発明の水溶性ヘミセルロースの製造法の一例を記
す。 油糧種子（大豆、パーム、ヤシ、コーン、綿実、コー
ン等）（通常油脂や蛋白質を除いた穀）、穀類（米、小
麦等）（通常澱粉等を除いた粕）等の植物を原料とし、
酸性乃至アルカリ性条件下、好ましくは各々の蛋白質の
等電点付近のpH（通常酸性）下で加熱（好ましくは130
℃以下）分解し、水溶性画分を分画し、好ましくは活性
炭処理或いは樹脂吸着処理或いはエタノール沈澱処理し
て疎水性物質や低分子物質を除去して、水溶性ヘミセル
ロースを得ることができる。 この製造法においては単なる加熱分解（例えば熱水
等）よりも酸性下やアルカリ性下で加熱分解したほうが
収率が高く好ましい。又、アルカリ性下の加熱分解に比
べ酸性下の加熱分解の内、原料植物の蛋白質の等電点付
近（通常酸性）で加熱分解することがより好ましい。ア
ルカリ分解に比べ蛋白質が分解画分に解け出すことも少
なく、後で除蛋白する工程も必ずしも必要でなく、又、
食品として用いる場合に好ましくないとされる副反応
（リノジ・アラニンの生成等）も抑制され適当である。The inventors of the present invention have made intensive studies to achieve the above-mentioned object. As a result of using water-soluble hemicellulose obtained from so-called oil seeds such as okara by a specific method for chewing gum, the present inventors have improved the aging resistance (softness persistence). It has been found that a chewing gum having a novel texture that excellently solves the above problems can be obtained. In addition, water-soluble hemicellulose obtained using plants such as cereals as raw materials has also been found to have the same effect, and has completed the present invention. That is, the present invention is a chewing gum containing water-soluble hemicellulose having an average molecular weight of 50,000 to 1,000,000. Chewing gum comprises a gum base and other sweeteners as described in the section of the prior art, and the composition ratio varies depending on the type of gum. The chewing gum of the present invention is characterized by containing a water-soluble hemicellulose having an average molecular weight of 50,000 to 1,000,000 (preferably 100,000 to 400,000). The texture such as chewing properties of chewing gum properties is mainly based on gum base. The chewing gum of the present invention is used in combination with a water-soluble hemicellulose in addition to a gum base. The content of the water-soluble hemicellulose in the chewing gum of the present invention is suitably 1 to 40 parts by weight (preferably 2 to 30 parts by weight) based on 100 parts by weight of the gum base. In the case of chewing gum such as taste gum and balloon gum, the content of water-soluble hemicellulose in the chewing gum is usually about 0.2 to 10% by weight. Low-sweet chewing gum has a higher content of water-soluble hemicellulose due to the lower amount of sugars. If the content of the water-soluble hemicellulose is too large, the viscoelasticity increases and becomes hard during chewing. If the amount is too small, the effect of the present invention is not obtained. With a moderate water-soluble hemicellulose content, the dissolution rate in the mouth is slower than that of pullulan, so that not only excellent persistence of chewing comfort but also excellent persistence of flavor is obtained. The water-soluble hemicellulose used in the present invention has an average molecular weight of 5
It is a plant-derived hemicellulose that is soluble in water in a range of 1001,000,000 (preferably 100,000 to 400,000). The water-soluble hemicellulose of the present invention is derived from plants, particularly oil seeds and grains, and is preferably soybean, especially soybean cotyledon. The water-soluble hemicellulose of the present invention suitably has a constituent sugar comprising rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid. Depending on the average molecule, rhamnose-free or rhamnose-free and / or fucose-free ones may also be suitable. The average molecular weight of the aqueous hemicellulose of the present invention was 0.1 M based on the standard pullulan (manufactured by Showa Denko KK).
Was determined by an intrinsic viscosity method for measuring the viscosity of NaNO 3 in a solution. The ratio of sugars was determined by the following analytical method. Uronic acid is measured by Blumen-Krantz method. Neutral sugar is measured by the alditol acetate method. An example of the method for producing the water-soluble hemicellulose of the present invention will be described. Plant materials such as oil seeds (soy, palm, palm, corn, cottonseed, corn, etc.) (normally grains without oils and fats) and cereals (rice, wheat, etc.) (usually grains without starch etc.) age,
Heating (preferably 130 ° C.) under acidic to alkaline conditions, preferably at a pH (usually acidic) near the isoelectric point of each protein
(° C. or lower), water-soluble fractions are fractionated and, preferably, hydrophobic substances and low molecular substances are removed by activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to obtain water-soluble hemicellulose. In this production method, it is preferable to perform the thermal decomposition under acidic or alkaline conditions rather than mere thermal decomposition (for example, hot water or the like) because the yield is high. In addition, it is more preferable to perform the thermal decomposition at around the isoelectric point (usually acidic) of the protein of the raw material plant among the acidic thermal decompositions as compared with the alkaline thermal decomposition. The protein is less likely to dissolve into the degraded fraction compared to the alkaline decomposition, and the step of removing the protein later is not necessarily required,
It is suitable because side reactions (such as the production of rhinodi-alanine), which are undesirable when used as foods, are also suppressed.
以下実施例により本発明の実施態様を説明する。 実施例１ （大豆ヘミセルロースの製造法） 分離大豆蛋白製造工程で得られた生オカラに２倍重量
部の加水をし、塩酸にてpHを4.5に調整し、120℃で1.5
時間加水分解し、冷却後遠心分離（10000g×30分間）
し、上澄と沈澱部に分離し、沈澱部を更に等重量の水で
水洗し遠心分離して得た上澄と前記上澄とを一緒にし、
活性炭カラム処理をして得た液を乾燥して水溶性ヘミセ
ルロース（イ）を得た。 更に、この水溶性ヘミセルロースを0.5％食塩水に溶
解し、エタノール濃度が50％となるように再沈澱を３回
繰り返し、イオン交換樹脂（オルガノ（株）「アンバー
ライトIR−120B）を用いて脱塩して水溶性ヘミセルロー
ス（ロ）得た。 一方、前記方法におて活性炭カラム処理をしないで同
様に水溶性ヘミセルロース（ハ）を得た。 結果を表に示す。 活性炭処理によって色素成分や疎水性成分、低分子成
分も除かれた。 次に、（イ）、（ロ）、及び（ハ）の水溶性ヘミセル
ロースの糖組成を次の方法で分析した。 ウロン酸の測定はBlumen−Krantz法。 中性糖の測定はアルジトールアセテート法。 結果を表−２に示す。 実施例２ 市販食物繊維（日本食品加工（株）「セルファー」）
はとうもろこしの外皮から澱粉、蛋白、脂質等を除去し
た繊維であるが、この300gに2700を加え、オートクレ
ーブ処理（140℃×60分）して加熱分解し、遠心分離（5
000G×10分）して上澄を得、エタノールをエタノール濃
度が60％となるように加え、沈澱画分を回収する操作を
もう一回繰り返して得た沈澱画分を乾燥して111gの水溶
性ヘミセルロースを得た。 この水溶性ヘミセルロースを実施例１と同様に分析し
た値は表−３の通りであった。 多糖類の組成を実施例１と同様にして分析した結果表
−４のようになった。 又、実施例１と同様に測定した平均分子量は178000で
あった。 実施例３ 混練機し酢酸ビニル樹脂340重量部、天然チクル330重
量部、ポリイソブチレン200重量部を添加し120℃で溶融
混練した後、グリセリン脂肪酸エステル30重量部を加え
て混練し、更にタルク（粉末）100重量部を添加し、混
練してガムベースを得た。 次いで60℃に保温してチューインガム・ニーダーに前
記ガムベース25重量部、実施例１と同様にして得た水溶
性大豆ヘミセルロース（イ）５重量部、水５重量部、イ
ンスタントコーヒー１重量部からなる混合物を添加・混
練した後、粉糖55重量部、ブドウ糖８重量部、香料１重
量部を加えて混練した。 次に押出機にて厚さ5cmのシート状チューインガムを
吐出した後圧延ローラーにて厚さ2mmに圧延した。 実施例４ 水溶性大豆ヘミセルロース（イ）の代わりに実施例１
と同様にして得た水溶性大豆ヘミセルロース（ハ）を用
いる他は実施例３と同様にしてチューインガムを得た。 実施例５ 実施例２と同様にして得たとうもろこし外皮由来の水
溶性ヘミセルロースを水溶性大豆ヘミセルロース（イ）
の代わりに用いる他は実施例３と同様にしてチューイン
ガムを得た。 比較例１ 水溶性大豆ヘミセルロース（イ）及び水の代わりに水
飴6.7重量部、水3.3重量部を用いる他は実施例３と同様
にしてチューインガムを得た。 比較例２ 水溶性大豆ヘミセルロース（イ）の代わりにプルラン
（林原生物化学研究所製）を用いる他は実施例３と同様
にチューインガムを得た。 比較例３ 水溶性大豆ヘミセルロース（イ）の代わりにアラビヤ
ガム（キシダ化学（株）製）を用いる他は実施例３と同
様にしてチューインガムを得た。 実験例１ 前記実施例及び比較例で得られたチューインガムを20
℃、相対湿度40％RHで１週間保存後、30人のパネラーに
より官能評価した。 結果を次表に示す。 尚、評価は最良を10とする10段階評価で行なった。数
値の大きい程良好なことを示す。 実験例にみるように水溶性ヘミセルロースを用いたチ
ューインガムは噛みだしが柔らかく、味の持続性の良好
なことがわかった。 実験例２ 前記実施例及び比較例で得られたチューインガムを40
℃、相対湿度80％RHで１週間保存後の水分上昇量をみ
た。 尚、水分上昇量＝保存後の水分−初期水分 （Δ％） （％） （％） 結果を次表に示す。 実験例にみるように水溶液ヘミセルロースを用いたチ
ューインガムは噛みだしが柔らかいわりには吸湿性の低
い良好なものであった。Hereinafter, embodiments of the present invention will be described with reference to examples. Example 1 (Production method of soybean hemicellulose) The raw okara obtained in the isolated soybean protein production process was hydrolyzed by 2 times by weight, the pH was adjusted to 4.5 with hydrochloric acid, and 1.5 hours at 120 ° C.
Hydrolyze for hours, centrifuge after cooling (10000g x 30 minutes)
The supernatant was separated into a precipitate and a precipitate, and the precipitate was further washed with an equal weight of water, centrifuged, and the supernatant and the supernatant were combined.
The liquid obtained by the activated carbon column treatment was dried to obtain water-soluble hemicellulose (a). Further, this water-soluble hemicellulose was dissolved in a 0.5% saline solution, reprecipitation was repeated three times so that the ethanol concentration became 50%, and the precipitate was removed using an ion exchange resin (Organo Co., Ltd. “Amberlite IR-120B”). Salt was added to obtain water-soluble hemicellulose (b) On the other hand, water-soluble hemicellulose (c) was similarly obtained without treatment with an activated carbon column in the above method. Activated carbon treatment also removed pigment components, hydrophobic components and low molecular components. Next, the sugar composition of the water-soluble hemicellulose of (a), (b), and (c) was analyzed by the following method. Uronic acid is measured by Blumen-Krantz method. Neutral sugar is measured by the alditol acetate method. Table 2 shows the results. Example 2 Commercial Dietary Fiber ("Selfer", Japan Food Processing Co., Ltd.)
Starch, protein, lipids, etc. are removed from the hull of corn. 300 g of this fiber is added with 2700, autoclaved (140 ° C x 60 minutes), heat decomposed, and centrifuged (5
000G × 10 minutes) to obtain a supernatant, ethanol was added to adjust the ethanol concentration to 60%, and the operation of collecting the precipitated fraction was repeated once. Water-soluble hemicellulose was obtained. The value of this water-soluble hemicellulose analyzed in the same manner as in Example 1 was as shown in Table-3. The composition of the polysaccharide was analyzed in the same manner as in Example 1, and the results were as shown in Table-4. The average molecular weight measured in the same manner as in Example 1 was 178,000. Example 3 A kneader was used to add 340 parts by weight of vinyl acetate resin, 330 parts by weight of natural tickle, and 200 parts by weight of polyisobutylene, melt-knead at 120 ° C., kneaded by adding 30 parts by weight of glycerin fatty acid ester, and further added talc ( Powder) (100 parts by weight) was added and kneaded to obtain a gum base. Then, the mixture was kept at 60 ° C., and the mixture was composed of 25 parts by weight of the gum base, 5 parts by weight of water-soluble soybean hemicellulose (a) obtained in the same manner as in Example 1, 5 parts by weight of water, and 1 part by weight of instant coffee. Was added and kneaded, and 55 parts by weight of powdered sugar, 8 parts by weight of glucose and 1 part by weight of flavor were added and kneaded. Next, a sheet-shaped chewing gum having a thickness of 5 cm was discharged by an extruder and then rolled to a thickness of 2 mm by a rolling roller. Example 4 Example 1 was replaced by water-soluble soybean hemicellulose (a).
A chewing gum was obtained in the same manner as in Example 3, except that the water-soluble soybean hemicellulose (C) obtained in the same manner as in Example 3 was used. Example 5 A water-soluble hemicellulose derived from corn husk obtained in the same manner as in Example 2 was converted to a water-soluble soybean hemicellulose (a).
A chewing gum was obtained in the same manner as in Example 3 except for using in place of. Comparative Example 1 A chewing gum was obtained in the same manner as in Example 3, except that 6.7 parts by weight of starch syrup and 3.3 parts by weight of water were used instead of water-soluble soybean hemicellulose (a) and water. Comparative Example 2 Chewing gum was obtained in the same manner as in Example 3 except that pullulan (manufactured by Hayashibara Biochemical Laboratory) was used instead of water-soluble soybean hemicellulose (a). Comparative Example 3 A chewing gum was obtained in the same manner as in Example 3 except that arabic gum (manufactured by Kishida Chemical Co., Ltd.) was used instead of water-soluble soybean hemicellulose (a). Experimental Example 1 The chewing gums obtained in the above Examples and Comparative Examples were used for 20 times.
After storage for one week at 40 ° C. and a relative humidity of 40% RH, sensory evaluation was conducted by 30 panelists. The results are shown in the following table. The evaluation was performed in a 10-point scale with the best being 10. The larger the value, the better. As shown in the experimental examples, it was found that the chewing gum using the water-soluble hemicellulose was soft to chew and had a good taste persistence. Experimental Example 2 The chewing gum obtained in the above Examples and Comparative Examples was used for 40 times.
The amount of increase in water after storage for 1 week at 80 ° C. and a relative humidity of 80% RH was measured. In addition, the amount of water increase = moisture after storage−initial moisture (Δ%) (%) (%) The results are shown in the following table. As shown in the experimental examples, the chewing gum using the aqueous solution hemicellulose was a good chewing gum with a low hygroscopicity, although the chewing was soft.
以上説明したように、本発明により噛み心地の持続
性、香味の持続性に優れたチューインガムが可能になっ
たものである。即ち、水溶性ヘミセルロース含有のチュ
ーインガム、キャンディー、ソフトチューインガム、チ
ューインガム菓子、風船ガム等が可能になったものであ
る。As described above, the present invention has made it possible to provide a chewing gum having excellent sustainability of chewing comfort and sustainability of flavor. That is, chewing gum, candy, soft chewing gum, chewing gum confectionery, balloon gum and the like containing water-soluble hemicellulose have become possible.
Claims (3)
0万の水溶性ヘミセルロースを含有するチューインガ
ム。An average molecular weight of 50,000 to 10 derived from oil seeds or cereals.
Chewing gum containing 0,000 water-soluble hemicellulose.
の含有量がガムベース100重量部に対して１〜40重量部
である請求項１記載のチューインガム。2. The chewing gum according to claim 1, wherein the content of the water-soluble hemicellulose in the chewing gum is 1 to 40 parts by weight based on 100 parts by weight of the gum base.
ース、キシロース、ガラクトース、グルコース及びウロ
ン酸を必須とする請求項１又は請求項２記載のチューイ
ンガム。3. The chewing gum according to claim 1, wherein the constituent sugars of the water-soluble hemicellulose essentially include arabinose, xylose, galactose, glucose and uronic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2332215A JP2919605B2 (en) | 1990-11-28 | 1990-11-28 | Chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2332215A JP2919605B2 (en) | 1990-11-28 | 1990-11-28 | Chewing gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04197138A JPH04197138A (en) | 1992-07-16 |
| JP2919605B2 true JP2919605B2 (en) | 1999-07-12 |
Family
ID=18252464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2332215A Expired - Fee Related JP2919605B2 (en) | 1990-11-28 | 1990-11-28 | Chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2919605B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994003071A1 (en) * | 1992-08-07 | 1994-02-17 | Fuji Oil Co., Ltd. | Binder and product made by using the same |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6054644A (en) * | 1983-09-05 | 1985-03-29 | Yunikoroido Kk | Production of chewing gum |
-
1990
- 1990-11-28 JP JP2332215A patent/JP2919605B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 桜井芳人編「総合食品事典（第六版）」（昭和６３年６月４日）ｐ．８６１ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04197138A (en) | 1992-07-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |