JP6284282B2 - Fruit flavoring agent for chewing gum and chewing gum and multilayer chewing gum containing the same - Google Patents

Description

  The present invention relates to a flavor maintaining agent for a chewing gum containing fruit, a flavor maintaining method using the same, a fruit-containing chewing gum containing a flavor maintaining agent, and a fruit-containing multi-layered chewing gum. Chewing gum contained in the concentration is excellent in flavor sustaining agent, flavor sustaining method, and long-term storage stability that can prevent the taste from being lost at an early stage during chewing. The present invention relates to a fruit-containing chewing gum in which the flavor of a fruit is gradually eluted when it is held and chewed, and it lasts long.

  Conventionally, powder fruit juice or concentrated fruit juice has been used to contain the fruit juice in a high concentration in the chewing gum. However, powdered fruit juice is expensive, has a poor raw fruit flavor, and requires flavoring with a fragrance. In addition, the flavor of the concentrated fruit juice is impaired by the heating history, and the fresh fruit feel is poor. In addition, if a large amount of concentrated juice is used, the chewing gum dough will become sticky and will adhere to the machine when molded, resulting in poor manufacturability, and moisture will be absorbed during storage after production, resulting in poor sticky storage stability. In addition, the elasticity of chewing gum may be reduced and the chewing gum texture may be impaired. In addition, when a large amount of powdered fruit juice or concentrated fruit juice is added, a chewy gum flavor is felt at the beginning of chewing gum. It was difficult to do.

  In addition, when a large amount of fruit juice is used, storage stability is deteriorated due to the influence of acid components and moisture derived from the juice, so conventionally, fruit juice syrup is filled in the center of chewing gum (Patent Document 1), and a multilayer structure. Or it is known to make a sandwich structure. However, there is still a limit in storage stability, and as a fruit component (raw fruit solid equivalent), the limit is about 10 to 20% by weight, for example, chewing gum capable of displaying that it contains 50% by weight or more of fruit. It was difficult.

  As a method for solving these problems, for example, in a chewing gum having a double structure comprising an inner layer chewing gum and an outer layer chewing gum including the chewing gum, the acid content is 5 to 40% by weight and the gum base amount is 5 to 12 in the inner layer chewing gum. A chewing gum having a weight%, water separation preventing component (natural gum) of 0.2% by weight or more has been proposed (Patent Document 2). Although this method can contain a certain high concentration of fruit, the amount of gum base in the inner layer chewing gum is small, and it is necessary to compensate for the disadvantage with the amount of gum base in the outer layer chewing gum. There is a limitation, and the problem remains that if the chewing is continued for a long time, the taste is lost.

As another method, for example, a combination chewing gum in which a high moisture chewing gum and a low moisture chewing gum are combined and 3 to 40% by weight of reduced lactose is added to the high moisture chewing gum has been proposed (Patent Document 3).
However, this combination chewing gum can eliminate the stickiness during storage of chewing gum to some extent due to the water retention effect of reduced lactose, but the amount of gum base of high moisture chewing gum is small, and it is necessary to compensate for the disadvantage with the gum base amount of low moisture chewing gum There is a limit to the viscoelastic design as a chewing gum. In addition, there is a drawback that if the chewing is continued for a long time, the taste is lost.

As another method, a compressed chewing gum tablet using a freeze-dried fruit as a fruit component in a compressed product of chewing gum granules ([0182] of Patent Document 4) has also been proposed (Patent Document 4).
However, this method requires the chewing gum to be granulated, has a limitation in the viscoelastic design as a chewing gum, and has the disadvantage that the inherent viscoelasticity of the chewing gum is difficult to express. In addition, the use of freeze-dried fruits has the disadvantage that, like powdered fruit juice, it is expensive and difficult to use in large quantities, has a poor original flavor of fruit, and has a crispy texture unique to freeze-dried fruits.

Japanese Patent No. 3505183 JP-A-5-30914 JP-A-6-46760 Special table 2008-504828

  The present invention has been made in view of the circumstances as described above, and its object is to have a high degree of freedom in quality design utilizing the inherent viscoelasticity of chewing gum and to contain a high concentration of fruit. The chewing gum is excellent in flavor sustaining agent, flavor sustaining method, and long-term preservation that can prevent the taste from being lost at an early stage during chewing, and retains the original chewing gum texture and original fruit flavor. And, when chewing, it is to provide a fruit-containing chewing gum and a fruit-containing multi-layered chewing gum in which the fruit flavor is gradually eluted and lasts long.

  The present invention achieves the above object by using a fruit flavoring agent for chewing gum containing a ground product of dried fruits as an active ingredient.

  Preferably, the dried fruit is mango.

  More preferably, the fruit flavoring sustaining agent for chewing gum is dispersed in a continuous phase of the chewing gum in a chewing gum comprising a gum base and a sugar sweetener.

  More preferably, the chewing gum contains the above-described chewing gum fruit-flavoring agent.

  Moreover, it is suitable to contain the said fruit flavor sustaining agent for chewing gum 6weight% or more in the whole chewing gum weight.

  Furthermore, it is more preferable that the chewing gum is a multilayer chewing gum composed of an outer layer chewing gum and an inner layer chewing gum, and the inner layer chewing gum is the above-mentioned chewing gum.

  That is, the present inventors considered that there is an effective material other than the conventional powdered fruit juice, concentrated fruit juice, and freeze-dried fruit as a fruit component used for chewing gum, and examined.

As a result, we have focused on dried fruits that have been shunned to impair the texture of chewing gum and hardly develop fruit flavors. When the chewing gum is dispersed in the continuous phase of the chewing gum containing the sugar and the sugar sweetener, the ground product is partly adsorbed on the gum base, and the chewing gum does not elute in the initial chewing gum chewing. It was found that the fruit flavor gradually eluted even if continued for a long time, the fruit flavor persisted for a long time, and the chewing gum did not become sticky, and the storage stability was good.

  Furthermore, if the chewing gum has a multi-layer structure of an outer layer chewing gum and an inner layer chewing gum, and the inner chewing gum contains a fruit-containing chewing gum that contains a ground product of dried fruits, it will be long-term It has been found that the storage stability is good and, for example, chewing gum with “fruit content (50% by weight)” and “fruit content (100% by weight)” can be used as the fruit content (raw fruit solids equivalent). It was.

  In addition, by adding at least one of gum arabic or crystalline cellulose, we succeeded in finishing it with a texture with a fluffy texture, non-sticky shape retention (manufacturability) and long-term storage.

  According to the flavor maintaining agent of the present invention, it is possible to achieve a quality design that takes advantage of the viscoelasticity inherent in chewing gum in fruit-containing chewing gum without limiting the content of the gum base. In addition, even though it contains a high concentration of fruit, it can prevent the loss of taste at an early stage during chewing, as in the case of conventional powdered fruit juice and concentrated fruit juice. Can chew for a long time in a close state. Furthermore, a higher-concentration fruit part can be added by making chewing gum into a multilayer structure. For example, it is possible to circulate a chewing gum of 50% by weight or more as a fruit (raw fruit solid equivalent) for a long period of time at room temperature, which has been said to be impossible in the industry.

  In addition, by adding at least one of gum arabic or crystalline cellulose, it can be designed to be chewing gum with a favorable texture that is not sticky while being sticky, for example, a nectar-like rich texture, It can be designed to have a sticky texture like a banana or a texture that matches the type of fruit. Furthermore, it can be set as the fruit containing chewing gum which can taste the real feeling of a fruit.

  Moreover, by making chewing gum into a multilayer structure, it is possible to circulate for a long time at normal temperature by normal chewing gum packaging without being restricted by special packaging, distribution time, and temperature conditions.

  Moreover, since the flavor maintaining agent of the present invention can be ground using a conventional chewing gum manufacturing apparatus, it can be used to manufacture fruit-containing chewing gum using a conventional chewing gum manufacturing method. It is.

The present invention will be described in detail.
First, the flavor maintaining agent of the present invention comprises a ground product of dried fruits.
As the fruit used as the raw material of the dried fruit, generally called “fruit” and “fruit pulp” can be used. For example, grapes, strawberries, citrus fruits (tangerines, lemons, oranges, grapefruits, etc.), kiwi, peaches (such as honey peaches, nectarines, yellow peaches, hantou), plums, apricots, plums, cherries, roses Berries, chestnuts and other seeds, bananas, acerola, melons, tomatoes, apples, pears, strawberries, watermelons, tropical fruits such as mango, passion fruit and papaya, berries (raspberries, blueberries, etc.), rahan fruit, hawthorn, pineapple , Figs, loquat and jackfruit. Moreover, although it is not a fruit, the leaf of aloe etc. are also contained in the fruit of this invention.
These may be used alone or in combination.
Further, the part to be used may be any of whole fruit, pericarp, flesh and seed coat.

  The dried fruit using the above-mentioned fruit only needs to be dried to a predetermined moisture value (about 5% to 25%) and water activity (AW = about 0.5 to 0.75) by an appropriate method. . Examples of the drying method include sun drying, heat drying by natural ventilation and artificial ventilation, vacuum drying, drying by a desiccant, or a combination drying thereof. However, lyophilization is not preferable in terms of flavor and texture because it is overdried to a moisture content of less than 5% and AW = 0.2 or less.

  Appropriate immersion before and after this drying (immerse in water or fruit juice or other aqueous medium or alcohol, or add them to solutes such as sugar, acidulant, fragrance, etc.) or browning prevention treatment Etc. may be given.

Next, the dried fruit ground product, which is the flavor maintaining agent of the present invention, is obtained by grinding the dried fruit using equipment having a grinding function such as a mortar, a kneader, a reika machine, and a grinder. .
Alternatively, in the process of the fruit-containing chewing gum of the present invention described later, the dried fruit may be directly kneaded together with other chewing gum raw materials such as a gum base to obtain a ground product.

  Also, the state of grinding should be a continuous and integrated dough when the ground product is sown, for example, from a complete paste state to a state in which some fruit fragments remain. The state can be used.

Next, the flavor maintenance method of the fruit containing chewing gum using said flavor maintenance agent is demonstrated.
First, a raw material containing a gum base and a sugar sweetener is prepared as a raw material for chewing gum. The raw materials for chewing gum may be only the gum base and saccharide sweetener, but auxiliary materials such as fragrances and coloring agents may be appropriately used according to the quality design.

  A chewing gum dough comprising a gum base made of the chewing gum raw material and a saccharide sweetener is prepared, mixed with a flavor maintaining agent using a mixing device such as a kneader, and a continuous chewing gum comprising a gum base and a saccharide sweetener. By adjusting to a state in which the flavor maintaining agent is dispersed in the phase, a flavor maintaining method is obtained. Moreover, what is necessary is just to perform shaping | molding, packaging, etc. suitably.

  In the fruit-containing chewing gum according to the present invention, the flavor maintaining agent elutes little by little during chewing by the above-described flavor maintaining method, and the original flavor and texture of the fruit can be enjoyed for a long time.

  In the fruit-containing chewing gum of the present invention, the content of the flavor maintaining agent is not particularly limited, but the fruit content (raw fruit solid content conversion) is 20% by weight or more, more preferably 20 to 75% by weight, and still more preferably. It is desirable to contain 40 to 75 weight%.

That is, when it is less than 20% by weight, the fruit-containing chewing gum of the present invention is poor in the original flavor of the fruit and tends not to exhibit the effects of the present invention. You can taste a rich fruit juice for a long time.
On the other hand, if it exceeds 75% by weight, the stickiness of the chewing gum dough increases and the production suitability may deteriorate. Further, when chewing the fruit-containing chewing gum of the present invention, there is a tendency that the original viscoelasticity of the chewing gum is difficult to obtain, and there is a tendency to be inferior in terms of long-term storage at room temperature. In addition, in this invention, fruit content (raw fruit solid content conversion) is as a fruit content (weight) from solid content (weight) of the state of a raw fruit before drying the dried fruit which is a flavor preservation agent. The converted numerical value (% by weight. The whole fruit component including water content) is shown.

The fruit-containing chewing gum of the present invention will be described in detail.
First, the fruit-containing chewing gum contains a gum base, a sugar sweetener, and a flavor sustaining agent, and the flavor sustaining agent is dispersed in a continuous phase containing the gum base and the sugar sweetener. Yes.

  The gum base is usually used for chewing gum and may be a substance recognized as a food additive for gum base, such as natural chicle, vinyl acetate resin, wax, emulsifier, ester gum, polyisobutylene, polybutene, etc. These may be used alone or in combination.

Next, saccharide sweeteners include monosaccharides (such as glucose, galactose, mannose, and fructose), oligosaccharides (such as oligosaccharides), disaccharides (such as lactose, sucrose, and maltose), and sugar alcohols (such as xylitol and mannitol). , Liquid sugars such as reduced starch syrup and isomerized sugar. These may be used singly or in combination, and may be anhydrous or hydrated.
In particular, xylitol is preferable in that it is fresh and soft like a fruit but gives a texture that is rich in viscoelasticity.
Further, mannitol is suitable in that it is fresh and soft like a fruit, imparts a texture rich in viscoelasticity, suppresses stickiness at the time of forming a fruit-containing chewing gum dough, and improves manufacturing suitability.

  The content of the sugar sweetener is not particularly limited and may be set as appropriate. From the viewpoint of the quality of sweetness and the chewing gum texture, for example, 30-80% by weight of sugar in the total weight of the fruit-containing chewing gum, It is preferable to set in the range of 0 to 40% by weight of xylitol and 0 to 5% by weight of mannitol.

Moreover, you may use an auxiliary material for the fruit containing chewing gum of this invention.
Examples of auxiliary materials include high-sensitivity sweeteners (such as aspartame and acesulfame K), fats and oils (milk fats such as butter, vegetable fats and oils, processed oils such as these), dairy products, coloring agents, flavorings, salt, and acid components ( Organic acids (citric acid, malic acid, fumaric acid, lactic acid, acetic acid, tartaric acid, etc.) and powders such as brewed vinegar, plum vinegar, fruit vinegar, fruit juice), concentrated fruit juice, stabilizer, gelling agent, emulsifier , Nutrients such as seasonings, calcium, vitamins and minerals may be added.

  However, powdered fruit juice and concentrated fruit juice are easy to lose taste and deteriorate long-term storage stability. Therefore, it is desirable to use supplementarily for the purpose of increasing the flavor strength at the beginning of chewing gum chewing.

  In addition, the fruit-containing chewing gum of the present invention can taste the original flavor of the fruit without using a fragrance, but it may be used supplementarily for the purpose of increasing the flavor strength at the beginning of chewing gum chewing.

Next, the fruit-containing chewing gum is produced, for example, as follows using the above-mentioned gum base, saccharide sweetener, flavor maintaining agent of the present invention, and auxiliary materials as necessary.
First, chewing gum ingredients containing a gum base and a sugar sweetener are prepared, mixed with a flavor preserver using a mixing device such as a kneader, and flavored during the continuous phase of the chewing gum dough containing the gum base and the sugar sweetener. A fruit-containing chewing gum can be obtained by adjusting to a state in which the preservative is dispersed.
At this time, the flavor sustaining agent is dispersed in the continuous phase of the chewing gum dough containing the gum base and the saccharide sweetener, and is appropriately interconnected via the gum base, the saccharide sweetener and the like.

  Further, it is more desirable to contain at least one of gum arabic or crystalline cellulose in the fruit-containing chewing gum.

  Gum arabic promotes a texture similar to the addition of sticky concentrated fruit juice, and the chewing gum dough resulting from the addition of fruit becomes sticky and the manufacturing suitability deteriorates, during chewing gum molding, packaging or molding It is suitable in that the effect of improving the shape retention and storage stability in later storage and distribution can be obtained.

  The content of gum arabic is desirably set to 5 to 25% by weight in the total weight of the fruit-containing chewing gum. That is, when the gum arabic is less than 5% by weight, the texture, manufacturing suitability, shape retention and storage stability tend to be hardly obtained. It may worsen, and the expression of flavor tends to deteriorate.

Crystalline cellulose is preferred in that it can further improve the shape-retaining property, flavor, and texture during chewing gum molding / packaging or storage / distribution after molding.
Crystalline cellulose is a product obtained by hydrolyzing natural cellulose (such as high-purity wood pulp) that constitutes the cell wall of plants with an acid and mechanically grinding and refining it to remove microcrystals and drying it. It is.
As preparations, for example, Avicel (registered trademark) PH, FD, PH-M, RC, RC-N, manufactured by Asahi Kasei Kogyo Co., Ltd., Seolus (registered trademark) FD101, VF-F702, DX-2 manufactured by the same company, etc. Can be mentioned.

  Moreover, as for content of a crystalline cellulose, it is desirable to set it as 0.5-10 weight% in the whole fruit containing chewing gum weight. That is, when the crystalline cellulose is less than 0.5% by weight, the chewing gum dough has a sticky surface and the production suitability tends to deteriorate. On the other hand, if it exceeds 10% by weight, the original texture of the chewing gum may be impaired, and the expression of flavor tends to deteriorate.

The fruit chewing gum using the flavor maintaining agent of the present invention is excellent in fruit flavor sustainability, but the fruit is composed of the outer layer chewing gum and the inner layer chewing gum comprising the fruit-containing chewing gum of the present invention. In the case of containing multi-layer chewing gum, long-term storage stability and production suitability are further improved, and it is preferable in that it can be stably contained even at a high concentration of 75% by weight or more of fruit (raw fruit solid conversion). It is.
That is, when the fruit-containing chewing gum is a single layer, it is desirable to store it refrigerated, hermetically wrap it, or sell it in winter only from the viewpoint of long-term storage when the flavor maintaining agent is contained at a high concentration. On the other hand, in the case of multiple layers, it is preferable in that normal chewing gum packaging can be distributed for one year or more at normal temperature without considering them.

  First, the inner layer chewing gum is made of the aforementioned fruit-containing chewing gum.

  Next, the outer layer chewing gum is not particularly limited, and the raw material of the inner layer chewing gum or conventionally used chewing gum can be used.

Further, a flavor maintaining agent may be added to the outer layer chewing gum.
Preferably, from the viewpoint of long-term storage stability, the content of the flavor maintaining agent is desirably less than 15% by weight as the fruit content (converted to the raw fruit solid content) in the total weight of the outer layer chewing gum.

  Moreover, what is necessary is just to prepare the preparation method of an outer layer chewing gum similarly to the conventional chewing gum or the fruit containing chewing gum of an inner layer part.

  In addition, if it is 130 weight% or more as a fruit part (raw fruit solid content conversion) of the flavor maintenance agent of the fruit containing chewing gum which is an inner layer part, 50 weight% or more as a fruit part (raw fruit solid content conversion) in the whole multilayer chewing gum And a rich fruity flavor that squirts and a rich texture like flesh.

Next, using the inner layer chewing gum and the outer layer chewing gum, the fruit-containing multilayer chewing gum of the present invention is produced, for example, as follows.
First, an inner layer chewing gum made of fruit-containing chewing gum and an outer layer chewing gum are prepared.
Next, the inner layer chewing gum is joined so as to be included in the outer layer chewing gum.

In addition, the state of the inner packaging is a completely covered state where the inner layer chewing gum enters the center, the inner layer chewing gum is wrapped with the outer layer chewing gum, and the inner layer chewing gum is partially exposed on the outer layer side, or the inner layer chewing gum The thing of the sandwich state pinched with the outer layer chewing gum etc. are mentioned.
From the viewpoint of long-term storage stability, an embodiment in which the inner layer chewing gum enters the center and is completely covered is most preferable.

As a manufacturing method of the said multilayer chewing gum of the said complete coating state, the following method is mentioned, for example.
First, prepare a double nozzle, supply the outer layer chewing gum dough from the biaxial extruder to the outer layer nozzle, supply the inner layer chewing gum dough from the other biaxial extruder to the inner layer nozzle, and extrude it to the specified shape The film is stretched with a two-stage upper and lower rollers while being formed into a predetermined size. And if it cut | disconnects with a cutter, it will become a block-shaped multilayer chewing gum.
Moreover, what is necessary is just to manufacture by the method of Unexamined-Japanese-Patent No. 6-78680, for example when setting it as a sandwich-shaped multilayer chewing gum.

  In the above example, the example of the two-layered chewing gum has been described. However, the chewing gum may be a three-layered or four-layered chewing gum, or may be coated with a sugar coating or a candy coating. .

  Hereinafter, the present invention will be specifically described based on examples.

<Preparation of inner layer chewing gum>
Based on the composition of Table 1, each raw material was kneaded with a kneader to prepare an inner layer chewing gum composed of a fruit-containing chewing gum in which a flavor maintaining agent was dispersed in a continuous phase containing a gum base and a sugar sweetener.

(Example 12)
<Preparation of fruit-containing chewing gum>
Only the dough of the inner layer chewing gum in Table 1 was molded into a block shape (3 g per piece) to obtain a fruit-containing chewing gum.

<Preparation of outer layer chewing gum>
Based on the composition in Table 1, each raw material was kneaded with a kneader to prepare an outer layer chewing gum in which a flavor maintaining agent was dispersed in a continuous phase containing a gum base and a sugar sweetener.

<Preparation of fruit-containing multilayer chewing gum>
(Examples 1-11, 13, 14)
Using an extruder, a fruit-containing multi-layered chewing gum (block-shaped molding, 3 g each) was prepared by the method [0029].

(Comparative Examples 1 and 2)
A juice-containing chewing gum was obtained in the same manner as in Examples 1 and 12, except that the flavor maintaining agent was not used and powdered fruit juice was used.

<Evaluation>
Manufacturability of the above-mentioned chewing gum containing fruit, chewing gum containing fruit, chewing gum containing fruit juice (stickiness of the surface when chewing gum dough is prepared, adhesion to machine, shape retention when molded, etc.), long-term storage Table 1 shows the results of evaluation by five professional panelists on the properties (moisture absorption by a daily test at 40 ° C.), flavor sustainability, texture, and flavor of the fruit when chewed.

  As a result of the evaluation, in the examples, the production suitability, long-term storage stability, flavor sustainability, texture and flavor were generally good. In particular, Example 1 obtains the best results not only in terms of production suitability and long-term storage, but also in terms of flavor (fruit juice feeling), texture (moist and rich texture like fruits), and flavor sustainability. Was made.

  On the other hand, in the comparative example, any of manufacturing suitability, long-term storage stability, flavor sustainability, texture or flavor was bad.

Claims (4)

A chewing gum for fruit flavors persistent agent comprising ground product of dried fruits mango, and characterized in that the fruit fraction (raw fruit in terms of solid content of the flavor lasting agent) is contained 40 to 75% by weight of the total chewing gum weight A fruit flavor preserver for chewing gum . 40 to 75 wt% content to chewing gum in raw fruit solid basis chewing gum for fruit flavors sustained agent according to claim 1 Symbol placement in the overall chewing gum weight. The chewing gum according to claim 2, wherein the fruit flavoring agent for chewing gum is dispersed in a continuous phase of the chewing gum comprising a gum base and a sugar sweetener. The chewing gum according to claim 2 or 3, which is a fruit-containing multi-layer chewing gum comprising an outer layer chewing gum and an inner layer chewing gum.