JP4339283B2 - Sugar coating and sugar syrup - Google Patents
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- JP4339283B2 JP4339283B2 JP2005162234A JP2005162234A JP4339283B2 JP 4339283 B2 JP4339283 B2 JP 4339283B2 JP 2005162234 A JP2005162234 A JP 2005162234A JP 2005162234 A JP2005162234 A JP 2005162234A JP 4339283 B2 JP4339283 B2 JP 4339283B2
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- 238000009495 sugar coating Methods 0.000 title claims description 77
- 235000020374 simple syrup Nutrition 0.000 title 1
- 235000000346 sugar Nutrition 0.000 claims description 68
- 239000006188 syrup Substances 0.000 claims description 42
- 235000020357 syrup Nutrition 0.000 claims description 42
- 239000011247 coating layer Substances 0.000 claims description 38
- 239000011162 core material Substances 0.000 claims description 24
- 239000000832 lactitol Substances 0.000 claims description 20
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Description
本発明は、菓子類や医薬品等の芯材を糖衣してなる糖衣物及びそれに用いる糖衣シロップに関し、更に詳しくは、従来から知られているマルチトール主体の糖衣層と比較しても、硬度や外観で劣ることなく、糖衣シロップ温度制御や糖衣シロップを常時攪拌する手間が省け、更に短時間で芯材に糖衣層を調製することができる糖衣物及びそれに用いる糖衣シロップに関する。 The present invention relates to a sugar-coated product obtained by sugar-coating a core material such as confectionery and pharmaceuticals, and a sugar-coated syrup used therefor, and more specifically, compared with a conventionally known sugar-coated layer mainly composed of maltitol, The present invention relates to a sugar-coated product and a sugar-coated syrup used for the sugar-coated syrup, in which the sugar-coated syrup temperature control and the trouble of constantly stirring the sugar-coated syrup can be omitted, and a sugar-coated layer can be prepared in a core material in a short time.
一般に、糖衣物は、菓子類や医薬品等の可食性の芯材を、蔗糖を主体とする糖衣層で被覆したものであり、いわゆる「ハード掛け法」や「ソフト掛け法」と呼ばれる糖衣方法により製造されている。例えば「ハード掛け法」は、回転する糖衣釜内に投入された芯材の表面全体に、蔗糖溶液を掛けたのち、送風乾燥を行い、蔗糖結晶を析出させる作業を繰り返し、蔗糖の結晶層により芯材を被覆して糖衣を行う方法である。また、「ソフト掛け法」は、回転する糖衣釜内の芯材に被覆液を掛けた後、予め粉末化された糖アルコールや蔗糖等を振り掛け、送風乾燥する作業を数回繰り返すことにより、被覆液に粉末が結着した層を積層して糖衣層を形成する方法である。 In general, sugar-coated products are made by coating edible core materials such as confectionery and pharmaceuticals with a sugar-coating layer mainly composed of sucrose, and by a sugar coating method called a “hard-coating method” or a “soft-coating method”. It is manufactured. For example, in the “hard hanging method”, the sucrose solution is applied to the entire surface of the core material put in the rotating sugar coater and then air-dried to repeat precipitation of sucrose crystals. In this method, the core material is coated and sugar coating is performed. In addition, the “soft hanging method” is a method in which a coating liquid is applied to the core material in a rotating sugar coater, and then the powdered sugar alcohol, sucrose, etc. are sprinkled and blown and dried to repeat the coating several times. In this method, a sugar coating layer is formed by laminating a layer in which powder is bound to a liquid.
ところで、従来より糖衣物に利用されてきた蔗糖は、う蝕性や高カロリー等の点が問題となっているため、消費者の健康志向に伴い、代替甘味源として、抗う蝕性、低カロリー等の特徴を有する糖アルコールが使用されるようになってきている。 By the way, sucrose that has been used for sugar coatings has been problematic in terms of caries and high calories. Sugar alcohol having such features as these has been used.
上記糖アルコールの中でも、糖衣層の硬度及び外観の点で、特にマルチトールを主体とすることが行われてきた。
しかしながら、マルチトールを主体とする糖衣層とすると、製造工程において５０℃未満となると糖衣シロップの結晶化が生じてしまうため、結晶化防止のために常時攪拌する必要性があったり、結晶化しにくいため、乾燥に時間がかかり、芯材に糖衣シロップを供給しながら乾燥させる繰り返しの作業回数も多く、手間がかかるという問題がある。
Among the sugar alcohols, maltitol has been mainly used in terms of the hardness and appearance of the sugar coating layer.
However, in the case of a sugar-coating layer mainly composed of maltitol, sugar-coating syrup is crystallized at a temperature lower than 50 ° C. in the production process. Therefore, it is necessary to constantly stir to prevent crystallization or it is difficult to crystallize. Therefore, there is a problem that it takes time to dry, and the number of repeated operations for drying while supplying sugar-coated syrup to the core is large, which takes time.
マルチトール以外の糖アルコールを用いた糖衣層としては、主成分のエリスリトール１００重量部に対し、副成分としてラクチトール５〜１００重量部添加混合し、該糖質混合物１００重量部を４０〜１００重量部の水に溶解させて糖質液を調製したものを用いた糖衣掛け製品の製法がある（例えば、特許文献１参照）。
他に、芯材がラクチトール及び結晶セルロースを含む糖衣層で被覆された糖衣生成物がある（例えば、特許文献２）。
しかしながら、特許文献１、２でも、マルチトールほど深刻でないものの、糖衣シロップは５０℃未満においては糖衣シロップの結晶化が生じてしまったり、結晶化防止のために常時攪拌する必要性があったり、糖衣層の外観が劣るという問題点がある。
As a sugar-coating layer using a sugar alcohol other than maltitol, 5 to 100 parts by weight of lactitol as an accessory component is added to and mixed with 100 parts by weight of erythritol as a main component, and 40 to 100 parts by weight of 100 parts by weight of the carbohydrate mixture is mixed. There is a method for producing a sugar-coated product using a solution prepared by dissolving a saccharide solution in water (for example, see Patent Document 1).
In addition, there is a sugar coating product in which a core material is coated with a sugar coating layer containing lactitol and crystalline cellulose (for example, Patent Document 2).
However, even in Patent Documents 1 and 2, although not as serious as maltitol, sugar-coated syrup may cause crystallization of sugar-coated syrup at less than 50 ° C., or it may be necessary to constantly stir to prevent crystallization, There is a problem that the appearance of the sugar coating layer is inferior.
本発明はこのような事情に鑑みなされたものであって、その目的とするところは、従来から知られているマルチトール主体の糖衣層と比較しても、硬度や外観で劣ることなく、糖衣シロップ温度制御や糖衣シロップを常時攪拌する手間が省け、更に短時間で芯材に糖衣層を調製することができる糖衣物及び糖衣シロップを提供することにある。 The present invention has been made in view of such circumstances, and the object of the present invention is to achieve sugar coating without inferior in hardness and appearance as compared with conventionally known maltitol-based sugar coating layers. An object of the present invention is to provide a sugar-coated product and a sugar-coated syrup that can save the trouble of constantly stirring the syrup temperature control and the sugar-coated syrup, and can prepare a sugar-coated layer on the core material in a short time.
本発明は、芯材を糖衣層で被覆してなり、該糖衣層にラクチトールとエリスリトールとを含有する糖衣物において、上記ラクチトールを糖衣層全体重量中７０〜９５重量％、上記エリスリトールを５〜３０重量％含有することを特徴とする糖衣物により上記目的を達成する。 The present invention provides a sugar coating comprising a core layer coated with a sugar coating layer, wherein the sugar coating layer contains lactitol and erythritol, and the lactitol is 70 to 95% by weight of the total sugar coating layer, and the erythritol is 5 to 30%. The above-mentioned object is achieved by a sugar coating characterized by containing it by weight%.
本発明の糖衣物においては、芯材がチューインガムであることが好適である。 In the sugar coating of the present invention, the core material is preferably a chewing gum.
また、本発明は、ラクチトールとエリスリトールとを含有する糖衣シロップにおいて、乾燥物質濃度が６０〜８０重量％であり、乾燥物質中のラクチトールの含有率が７０〜９５重量％、乾燥物質中のエリスリトールの含有率が５〜３０重量％であることを特徴とする糖衣シロップにより上記目的を達成する。 In the sugar-coated syrup containing lactitol and erythritol, the present invention has a dry substance concentration of 60 to 80% by weight, a lactitol content in the dry substance of 70 to 95% by weight, and erythritol in the dry substance. The said objective is achieved by the sugar-coated syrup characterized by the content rate being 5-30 weight%.
すなわち、本発明者らは、従来から知られているマルチトール主体の糖衣層と比較しても、硬度や外観で劣ることなく、糖衣シロップ温度制御や糖衣シロップを常時攪拌する手間が省け、更に糖衣シロップを噴霧、乾燥を繰り返す糖衣層形成作業を減らして短時間で芯材に糖衣層を調製することができる糖衣物及び糖衣シロップについて検討した。
そして、鋭意研究した結果、糖衣層の組成を、単独では糖衣に長時間を要するラクチトールを主体とし、これを短時間で糖衣する組成にすることはできないかと考え、検討を続けた結果、これに被覆性の悪いエリスリトールを少量組合わせると、驚くべきことに、糖衣性能が向上することを見出した。更に含有量を検討した結果、ラクチトールを糖衣層全体重量中７０〜９５重量％、上記エリスリトールを５〜３０重量％含有する糖衣物とすることで上記効果が得られることを見出し、本発明に到達した。
That is, the present inventors can save time and effort to constantly stir the sugar-coated syrup temperature control and sugar-coated syrup without being inferior in hardness and appearance as compared to the conventionally known maltitol-based sugar-coated layer. The sugar coating and sugar coating syrup which can reduce the sugar coating layer formation operation | work which repeats spraying of sugar coating syrup and drying and can prepare a sugar coating layer on a core material in a short time were examined.
And as a result of earnest research, we thought that the composition of the sugar-coating layer was mainly composed of lactitol, which requires a long time for sugar-coating alone, and that this could be made into a composition that can be sugar-coating in a short time. It has been surprisingly found that sugar coating performance is improved when a small amount of erythritol with poor coverage is combined. Furthermore, as a result of studying the content, it was found that the above-mentioned effect can be obtained by making a sugar-coating product containing 70 to 95% by weight of lactitol in the total weight of the sugar-coating layer and 5 to 30% by weight of the erythritol. did.
本発明によれば、従来から知られているマルチトール主体の糖衣層と比較しても、硬度や外観で劣ることなく、糖衣シロップ温度制御や糖衣シロップを常時攪拌するという制約がなく手間を省くことができる。また、糖衣層形成作業を減らして短時間で芯材に糖衣層を調製することができる糖衣物を得ることができる。
また、本発明の糖衣物は、従来通りの製造手順により製造でき、特殊な製造技術を必要としない。
According to the present invention, compared with a conventionally known maltitol-based sugar coating layer, the hardness and appearance are not inferior, and there is no restriction of sugar coating syrup temperature control and constant stirring of the sugar coating syrup, saving labor. be able to. Moreover, the sugar-coating object which can reduce a sugar-coating layer formation operation | work and can prepare a sugar-coating layer on a core material in a short time can be obtained.
Moreover, the sugar-coated product of the present invention can be manufactured by a conventional manufacturing procedure and does not require any special manufacturing technique.
次に、本発明を詳しく説明する。
本発明の糖衣物は、芯材を糖衣層で被覆してなる糖衣物において、該糖衣層全体重量中ラクチトールを７０〜９５重量％、エリスリトールを５〜３０重量％含有する。
Next, the present invention will be described in detail.
The sugar-coated product of the present invention comprises 70-95% by weight of lactitol and 5-30% by weight of erythritol in the total weight of the sugar-coated layer.
まず、本発明の糖衣物に用いる芯材は、例えばチューインガム、キャンディ類、錠菓、グミ、チョコレート、クッキーやビスケット等の焼菓子、コーンパフ、即席麺塊等の食品又はこれらの粉砕物や、各種食品素材（果実、野菜の小片等）や栄養成分の粉末を造粒したもの、錠剤、丸薬等の医薬品類等可食性で糖衣可能であれば何ら限定されるものではなく、単独又は複数組み合わせて用いればよい。この中でも、特にチューインガムや錠菓は、ガムや錠菓中の糖類にラクチトールを使用でき、このラクチトールが糖衣層の結晶種となるので糖衣性能が向上する点で好適である。
上記芯材の形状としては、一般的な円盤形、球形、枕形は勿論のこと、例えば、円筒形、円錐形、角錐形、直方体、立方体、更には星型や金平糖のような多数の角部や突起を有する形状の芯材も用いることができる。
上記芯材の大きさは、特に限定するものではない。
First, the core material used in the sugar-coated product of the present invention is, for example, chewing gum, candy, tablet confectionery, gummi, chocolate, baked confectionery such as cookies and biscuits, corn puffs, food such as instant noodle chunks or pulverized products thereof, It is not limited in any way as long as it is edible and can be sugar-coated, such as food ingredients (fruits, small pieces of vegetables, etc.) and granulated powder of nutritional ingredients, tablets, pills, etc., alone or in combination Use it. Among these, chewing gums and tablet confections are particularly preferable in that sugar coating performance can be improved because lactitol can be used as a saccharide in the gum or tablet confectionery, and this lactitol becomes a crystal seed of the sugar coating layer.
As the shape of the core material, not only general disk shape, spherical shape, pillow shape, but also, for example, cylindrical shape, conical shape, pyramid shape, rectangular parallelepiped shape, cube shape, and many angles such as star shape and confetti A core material having a shape having protrusions and protrusions can also be used.
The size of the core material is not particularly limited.
本発明の糖衣物における糖衣層の厚みは、特に限定するものではなく、適宜設定すればよい。 The thickness of the sugar coating layer in the sugar coating of the present invention is not particularly limited, and may be set as appropriate.
本発明にかかるラクチトールは、還元乳糖とも言われ、例えばラクトースを還元して得ることができる糖アルコールの一種である。ラクチトールは、無水和物、一水和物または二水和物の形態が存在するが、本発明においては、特に限定するものではなく、適宜選択して用いればよい。また、その剤形も、特に限定するものではなく、粉体や液状物等が挙げられる。
上記ラクチトールの含有量は、糖衣層全体重量中７０〜９５重量％であることが重要であり、更に好ましくは７５〜９０重量％であることが、円滑かつ短時間に芯材を糖衣することができ、更には糖衣層の硬度を高め、外観を良好にすることができる点で好適である。
Lactitol according to the present invention is also called reduced lactose, and is a kind of sugar alcohol that can be obtained by reducing lactose, for example. Lactitol exists in the form of an anhydrate, a monohydrate or a dihydrate, but is not particularly limited in the present invention, and may be appropriately selected and used. Further, the dosage form is not particularly limited, and examples thereof include powders and liquids.
It is important that the content of the lactitol is 70 to 95% by weight in the total weight of the sugar-coating layer, and more preferably 75 to 90% by weight. Further, it is preferable in that the hardness of the sugar-coating layer can be increased and the appearance can be improved.
本発明にかかるエリスリトールは、ぶどう糖を原料に、酵母の発酵により産出される四炭糖の糖アルコールである。その剤型は、特に限定するものではなく、粉体や液状物等が挙げられる。
上記エリスリトールの含有量は、糖衣層全体重量中５〜３０重量％であることが重要であり、更に好ましくは１０〜２０重量％に設定することが、円滑かつ短時間に芯材を糖衣することができ、更には糖衣層の硬度を高め、外観を良好にすることができる点で好適である。
Erythritol according to the present invention is a tetracarbon sugar sugar alcohol produced by fermentation of yeast using glucose as a raw material. The dosage form is not particularly limited, and examples thereof include powders and liquids.
It is important that the content of the erythritol is 5 to 30% by weight in the total weight of the sugar-coating layer, and more preferably 10 to 20% by weight is used for sugar coating the core material smoothly and in a short time. Further, it is preferable in that the hardness of the sugar-coating layer can be increased and the appearance can be improved.
また、本発明の糖衣物には、上記原料の他に副原料として各種糖類（粉末状糖質甘味料、非糖質甘味料の他、液糖、蜂蜜、水飴、糖アルコール等）、澱粉類（澱粉、化工澱粉、変性澱粉、澱粉分解物等）や、アラビアガム、ゼラチン、ワックス、シェラック、カルシウム、油脂、乳類、粉末呈味原料（粉末茶類、卵白粉末、卵黄粉末、調味料、粉末果汁、粉末エキス等）、調味料、香料、酸味料、安定剤、ゲル化剤、増粘剤、塩類、着色料、栄養素（食物繊維、ビタミン類、ミネラル、ＤＨＡ、ビフィズス菌増殖因子等）、ガルシニア、カンボジアエキス粉末、ギムネマ粉末等を単独もしくは複数組み合わせて用いればよい。 In addition, in the sugar-coated product of the present invention, various saccharides (powdered saccharide sweetener, non-sugar sweetener, liquid sugar, honey, starch syrup, sugar alcohol, etc.), starches as auxiliary ingredients in addition to the above ingredients (Starch, modified starch, modified starch, starch degradation product, etc.), gum arabic, gelatin, wax, shellac, calcium, fats and oils, milk, powdered raw materials (powdered teas, egg white powder, egg yolk powder, seasonings, (Powder juice, powder extract, etc.), seasonings, flavorings, acidulants, stabilizers, gelling agents, thickeners, salts, colorants, nutrients (dietary fiber, vitamins, minerals, DHA, bifidobacterial growth factors, etc.) , Garcinia, Cambodian extract powder, Gymnema powder, etc. may be used alone or in combination.
次に、本発明の糖衣物は、例えば次のようにして製造することができる。
すなわち、まず、糖衣シロップを常法に従い調製する。このとき、糖衣シロップは、乾燥物質濃度（糖衣シロップを乾燥し、糖衣層としたときの固形物濃度）を糖衣シロップ全体重量中好ましくは６０〜８０重量％、更に好ましくは６３〜６８重量％とし、上記乾燥物質中のラクチトールの含有率を好ましくは７０〜９５重量％、更に好ましくは８０〜８５重量％、乾燥物質中のエリスリトールの含有率を好ましくは５〜３０重量％、更に好ましくは１０〜２０重量％とすることが本発明の糖衣物を簡便に調製することができる点で望ましい。
Next, the sugar coating of the present invention can be manufactured, for example, as follows.
That is, first, sugar-coated syrup is prepared according to a conventional method. At this time, in the sugar-coated syrup, the dry substance concentration (solid concentration when the sugar-coated syrup is dried to form a sugar-coated layer) is preferably 60 to 80% by weight, more preferably 63 to 68% by weight in the total weight of the sugar-coated syrup. The content of lactitol in the dry substance is preferably 70 to 95% by weight, more preferably 80 to 85% by weight, and the content of erythritol in the dry substance is preferably 5 to 30% by weight, more preferably 10 to 10% by weight. The content of 20% by weight is desirable because the sugar-coated product of the present invention can be easily prepared.
次いで、一般に糖衣に用いられる回転釜に、適当量の芯材を投入し、回転釜を２０〜３０ｒｐｍに回転させながら上記糖衣シロップを施与し、該糖衣シロップを各芯材表面に被覆する。このとき、好適には、１回に施与する糖衣シロップの量は、各芯材表面を均一に被覆し得る最低量であることが望ましい。また、糖衣シロップの温度は、好ましくは２０〜４５℃とすることが被覆性の点で好適である。特に、ビタミン類等加熱により変質するような原料を含む場合は４０℃以下に設定しておくことが好ましい。
なお、上述した副原料を用いる際には、糖衣シロップ調製時に糖衣シロップ内に直接混合して用いてもよく、糖衣シロップを芯材に施与する際に別途施与するようにしてもよい。
Next, an appropriate amount of core material is put into a rotary pot generally used for sugar coating, the sugar coating syrup is applied while rotating the rotary pot at 20 to 30 rpm, and the sugar coating syrup is coated on the surface of each core material. At this time, it is preferable that the amount of sugar-coated syrup to be applied at one time is the minimum amount that can uniformly coat the surface of each core material. The temperature of the sugar-coated syrup is preferably 20 to 45 ° C. from the viewpoint of coverage. In particular, it is preferable to set the temperature to 40 ° C. or lower when a raw material that is altered by heating such as vitamins is included.
In addition, when using the auxiliary | assistant raw material mentioned above, you may make it mix and use directly in sugar-coated syrup at the time of sugar-coated syrup preparation, and you may make it apply separately when applying sugar-coated syrup to a core material.
次いで、糖衣シロップが被覆された芯材の表面を乾燥させる。
乾燥方法としては、各種送風機等を用いればよい。
乾燥条件は、糖衣シロップの流動性がなくなる程度に行えばよい。
Next, the surface of the core material coated with the sugar coating syrup is dried.
What is necessary is just to use various blowers etc. as a drying method.
What is necessary is just to perform drying conditions to such an extent that the fluidity of sugar-coated syrup is lost.
更に、糖衣シロップを被覆、乾燥する工程を一過程とし、糖衣層が所望の厚みになるまで繰り返すことにより本発明の糖衣物を得ることができる。 Furthermore, the process of coating and drying sugar-coated syrup is made as one process, and the sugar-coated product of the present invention can be obtained by repeating until the sugar-coated layer has a desired thickness.
更に、必要に応じて、最終的に得られた糖衣層の表面に被覆液を施与して滑らかにしたり、着色料溶液を施与して着色したり、あるいはココア微粉末等の各種粉末食品素材を施与して風味に変化を持たせたり、光沢剤（蜜蝋、カルナバロウ、シェラック、ワックス等）等を施与して光沢を付与する等の加工を施してもよい。 Furthermore, if necessary, the surface of the sugar coating layer finally obtained is smoothed by applying a coating solution, or colored by applying a colorant solution, or various powdered foods such as cocoa fine powder. Processing may be performed such as applying a raw material to change the flavor, or applying a brightening agent (eg, beeswax, carnauba wax, shellac, wax, etc.) to give gloss.
以下、本発明を実施例に基づき具体的に説明する。 Hereinafter, the present invention will be specifically described based on examples.
＜実施例１〜４、比較例１〜４＞
まず、一方で、芯材として、表１に示す組成の縦１２ｍｍ×横２０ｍｍ×厚み５ｍｍのチューインガム成型品を調製し、他方で、表２に示す組成を混合することにより糖衣シロップ（４０℃）を調製した。
次に、上記チューインガム成型品を回転釜（ステンレス製のレボリングパン）に３５０ｇ投入し、糖衣釜を２５ｒｐｍで回転させながら、予め調製した表２に示す組成の糖衣シロップを約５〜８ｇ噴霧した後、３０℃の送風により乾燥を行う作業を一過程とし、これを糖衣層全体の厚みが０．７５ｍｍになるまで繰り返し行うことにより糖衣チューインガムを調製した。
なお、このようにして得られた糖衣チューインガムの糖衣層は、表２に示した糖衣層の組成により構成されるものである。
<Examples 1-4, Comparative Examples 1-4>
First, as a core material, a chewing gum molded product having a composition shown in Table 1 of length 12 mm × width 20 mm × thickness 5 mm is prepared, and on the other hand, a composition shown in Table 2 is mixed to form a sugar-coated syrup (40 ° C.). Was prepared.
Next, 350 g of the chewing gum molded product was put into a rotary kettle (stainless steel revolving pan), and about 5 to 8 g of sugar-coated syrup having a composition shown in Table 2 prepared in advance was sprayed while the sugar-coated kettle was rotated at 25 rpm. Thereafter, the process of drying by blowing air at 30 ° C. was taken as one process, and this was repeated until the thickness of the entire sugar-coating layer became 0.75 mm to prepare a sugar-coating chewing gum.
In addition, the sugar-coating layer of the sugar-coating chewing gum obtained in this way is constituted by the composition of the sugar-coating layer shown in Table 2.
上記のようにして得られた実施例及び比較例の糖衣層の外観、糖衣シロップの制約、糖衣層全体の厚みが０．７５ｍｍになるまでの糖衣層形成作業回数について評価し、その結果を表２に合わせて示した。 The appearance of the sugar-coated layer of Examples and Comparative Examples obtained as described above, the restriction of the sugar-coated syrup, the number of sugar coating layer forming operations until the thickness of the entire sugar-coated layer reaches 0.75 mm, and the results are shown in Table 1. 2 is shown.
また、実施例１及び比較例３の糖衣チューインガムについて、最大破断力Ｇ（ｋｇ）をレオメーターで測定し、クランチ食感の目安となるＧ／Ｔ値を算出した。
レオメーターは、株式会社サン科学社製 sun RHEO METER CR−200Dを使用した。
測定は、４ｍｍの定深度測定で、進入速度は１００ｍｍ／分、使用したアダプターは歯型（Ａ）で、実施例１、比較例３共に１０粒実施し、最大破断力Ｇ（ｋｇ）からＧ／Ｔ値をもとめた。
なお、上記最大破断力Ｇ（ｋｇ）とは、糖衣チューインガムに歯型のアダプターを一定の速度で押し付けていくと、やがて糖衣層が割れ、糖衣チューインガムは押しつぶされるわけであるが、糖衣層が割れる瞬間に糖衣層に掛かる最大の破断力のことである。また、アダプターを押し付け始めてから、最大破断力Ｇに達するまでの時間をＴとすると、Ｇ／Ｔは糖衣を噛む際のクランチ食感に相当する。
以上の結果を、表３に示した。
For the sugar-coated chewing gums of Example 1 and Comparative Example 3, the maximum breaking force G (kg) was measured with a rheometer, and a G / T value serving as a standard for crunch texture was calculated.
As the rheometer, sun RHEO METER CR-200D manufactured by Sun Science Co., Ltd. was used.
The measurement is a constant depth measurement of 4 mm, the approach speed is 100 mm / min, the adapter used is a tooth type (A), and 10 particles are carried out in both Example 1 and Comparative Example 3, and the maximum breaking force G (kg) to G / T value was determined.
Note that the maximum breaking force G (kg) is that when the tooth-shaped adapter is pressed against the sugar-coated chewing gum at a constant speed, the sugar-coated layer eventually breaks and the sugar-coated chewing gum is crushed, but the sugar-coated layer is broken. It is the maximum breaking force that is applied to the sugar coating layer instantly. In addition, if the time from when the adapter is pressed until the maximum breaking force G is reached is T, G / T corresponds to a crunch texture when chewing a sugar coating.
The above results are shown in Table 3.
表２の結果より、実施例の糖衣チューインガムは、糖衣シロップの制約がなく、形成された糖衣層の硬度や外観でマルチトール主体の糖衣層（比較例３）と比較しても劣ることがない糖衣層であった。しかも、比較例３に比べ、糖衣作業回数が少なく、糖衣性能に優れていた。
特に、表３の結果より、実施例１の糖衣チューインガムは、そのＧ／Ｔ値がマルチトールを主体とする比較例３品と有意差がないため、そのクランチ食感はマルチトール糖衣品と比べて遜色なかった。
From the results of Table 2, the sugar-coated chewing gum of the examples has no restriction of sugar-coated syrup, and the hardness and appearance of the formed sugar-coated layer are not inferior to those of the maltitol-based sugar coating layer (Comparative Example 3). It was a sugar coating layer. Moreover, compared with Comparative Example 3, the number of sugar coating operations was small and the sugar coating performance was excellent.
In particular, from the results of Table 3, the sugar-coated chewing gum of Example 1 has a G / T value that is not significantly different from that of Comparative Example 3 mainly composed of maltitol. It was not inferior.
これに対し、比較例の糖衣チューインガムは、糖衣シロップに制約があると共に、糖衣層の外観が著しく悪いか、糖衣作業を行うこと自体が困難である糖衣層であった。特に、比較例４の場合、ラクチトール含有量が少ないため、糖衣層が不均一となり易く、かつ糖衣作業回数も増加し、非経済的であった。 On the other hand, the sugar-coating chewing gum of the comparative example was a sugar-coating layer in which the sugar-coating syrup was restricted and the appearance of the sugar-coating layer was remarkably bad or it was difficult to perform the sugar-coating operation itself. In particular, in the case of Comparative Example 4, since the lactitol content was small, the sugar coating layer was likely to be non-uniform, and the number of sugar coating operations increased, which was uneconomical.
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