JP6717916B2 - Chewing gum confectionery manufacturing method - Google Patents

Description

The present invention relates to a method for producing chewing gum confectionery.

It has been known from Patent Document 1 that a chewing gum confection containing soft candy can impart a soft candy-like texture to the gum. Further, a one-pot manufacturing method of candy gum is known from Patent Document 2.

However, in such a chewing gum confectionery manufacturing method, when the soft candy raw material is mixed with the dough in which the chewing gum raw material is kneaded, the softened gum base and the soft candy raw material are not sufficiently kneaded due to the difference in physical properties of each other, and the gum base is a mixer. There was a problem that the blade was stuck to the blade and the fabric had an uneven finish. In order to eliminate the unevenness of the dough, it was necessary to manually take out the dough from the mixer, remove the gum base attached to the blade, and then put the dough into the mixer again for kneading. Therefore, there is a problem that the number of manufacturing processes increases and the work becomes complicated.

Japanese Patent No. 4053250 JP, 2016-93172, A

The present invention has been made in view of the above, and an object of the present invention is to provide a method for producing a chewing gum confectionery capable of uniformly kneading a dough in which a soft candy raw material and a chewing gum raw material are mixed.

The method for producing a chewing gum confectionery according to one aspect of the present invention includes a first kneading step of kneading a soft candy raw material, a mixing step of mixing a chewing gum raw material with the kneaded soft candy raw material, and a soft candy raw material and a chewing gum raw material. A second kneading step of uniformly kneading the mixture.

According to the method for producing a chewing gum confectionery of the present invention, it is possible to uniformly knead the dough in which the soft candy raw material and the chewing gum raw material are mixed.

According to one aspect of the present invention, a first kneading step of kneading the soft candy raw material, a mixing step of mixing the kneaded soft candy raw material with the chewing gum raw material, and a uniform kneading of the mixture of the soft candy raw material and the chewing gum raw material. And a second kneading step, wherein the method for producing a chewing gum confectionery is provided.

According to another aspect of the present invention, the second kneading step is performed at a temperature at which the loss elastic modulus of the soft candy raw material is 85% or more and 121% or less of the loss elastic modulus of the chewing gum raw material, There is provided a method of making a chewing gum confection as described above.

According to another aspect of the present invention, there is provided the method for producing a chewing gum confectionery as described above, wherein the temperature in the second kneading step is 40° C. or higher and 50° C. or lower.

According to another aspect of the present invention, there is provided a method for producing a chewing gum confectionery as described above, further comprising adding a soft candy raw material after the mixing step and before the second kneading step. ..

According to another aspect of the present invention, there is provided the method for producing a chewing gum confectionery as described above, wherein the ratio of the soft candy raw material to the chewing gum raw material is 5:95 to 53:47.

Hereinafter, the method for producing the chewing gum confectionery of the present invention will be described. The chewing gum confectionery produced by the present invention is a chewing gum confectionery containing soft candy. Chewing gum confectionery is a general term for confectioneries that give flavor and scent to a gum base and chew to enjoy the flavor and texture.

Candy is a general term for confectioneries made mainly from sugar and starch syrup. Candy is manufactured by adding dairy raw materials, oils and fats, flavors, dyes, acidulants, seasonings, starches, coagulants and the like to a sugar solution obtained by boiling sugar and starch syrup, and then performing steps such as mixing, molding and cooling. These candies are classified into hard candies and soft candies depending on the water content and the like. In the present invention, the soft candy means a soft candy having a water content of approximately 5 to 15%. The water content can be measured based on the weight loss when dried under reduced pressure. A raw material for making such soft candy is called a soft candy raw material.

[material]
The raw material used in the method for producing a chewing gum confectionery of the present invention is not particularly limited, but general soft candy raw material and chewing gum raw material can be used. In addition, the chewing gum confectionery produced by the present invention may be coated with sugar after the soft candy raw material and the chewing gum raw material are kneaded and molded, or the surface may be coated with a flavor substance or the like.

"Soft candy ingredients"
As the soft candy raw material in the present invention, for example, sugar, gum arabic, gelatin, protein, pullulan, dietary fiber oil and fat, emulsifier, milk raw material, flavor, sweetener, acidulant and the like can be appropriately used.

Examples of sugars that may be contained in the soft candy raw material include sugars and sugars other than sugar, for example, monosaccharides such as glucose and fructose, disaccharides such as maltose and lactose, starch syrup, oligosaccharides such as maltodextrin, and maltitol. , Sugar alcohols such as erythritol, xylitol, sorbitol, isomalt, mannitol, lactitol and reduced starch syrup, and sugar solutions obtained by recrystallizing sugar such as fondant. These can be used alone or in combination of two or more. In the present invention, the most preferable sugar alcohols are maltitol and reduced starch syrup. Maltitol, which is also called reduced maltose, is generally obtained by reducing maltose, but any maltitol can be used regardless of the production method or particle size. The reduced starch syrup is obtained by reducing starch syrup, which is a decomposed product of starch, and any commercially available product can be used without any limitation.

Gum arabic that can be contained in the soft candy raw material is a water-soluble polysaccharide prepared from Acacia Senegal and Acacia Sial of the genus Acacia, or sap of the same genus, and commercially available products are used regardless of origin be able to.

The gelatin that can be contained in the soft candy raw material is not particularly limited, but is obtained from collagen which is a connective tissue of animal skin and bone, and is also called glue. Gelatin is not limited to its origin, and any origin such as pig skin, pig bone, cow skin, cow bone, or fish can be used. The Bloom value showing the strength of gelatin is preferably about 250 or more.

In the present invention, a protein other than gelatin can be added to the soft candy raw material for the purpose of imparting unique elasticity and shape retention to the chewing gum. For example, if a certain amount of gelatin is added to the gum, the gum will be extremely softened during chewing, and the phenomenon that the gum base cannot maintain the shape as a lump in the mouth and may collapse may occur. is there. Therefore, it is preferable to add a protein in addition to gelatin. The protein that can be contained in the soft candy raw material is not particularly limited, but, for example, animal protein, vegetable protein, soybean-derived protein, milk-derived protein, egg white-derived protein, and any other protein can be used.

The pullulan that can be contained in the soft candy raw material is not particularly limited, but it is preferable to add it as a thickener that enhances stickiness and binding property.

The processed starch that can be contained in the soft candy raw material is not particularly limited, and examples thereof include phosphoric acid crosslinked starch, acetic acid starch, oxidized starch, hydroxypropyl starch, sodium octenylsuccinate starch, and the like. Among these, phosphoric acid-crosslinked starch is preferable because the chewing gum confection obtained has excellent texture, acid resistance, and stability over time.

The dietary fiber that can be contained in the soft candy raw material is not particularly limited, and known dietary fibers can be used, but cellulose is preferable in terms of processability.

The fats and oils that can be contained in the soft candy raw material are not particularly limited, but, for example, animal fats and oils, vegetable fats and oils or hydrogenated oils thereof can be used. These can be used alone or in combination of two or more. Specific examples of fats and oils include vegetable fats and oils, animal fats and oils, salad oil, soybean oil, corn oil, sesame oil, rapeseed oil, canola oil, rice oil, bran oil, camellia oil, safflower oil, safflower oil, palm oil, perilla oil, Flaxseed oil, olive oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, grape seed oil, cocoa butter, peanut butter, palm oil, lard (pork fat), het (beef fat), milk fat, butter, Examples include margarine, shortening, and fresh cream.

The emulsifier that can be contained in the soft candy raw material is not particularly limited as long as it can emulsify fats and oils, and examples thereof include organic acid monoglycerides, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. And edible emulsifiers such as propylene glycol fatty acid esters and lecithin. These can be used alone or in combination of two or more. Examples of milk components include milk, skim milk powder, whole milk powder milk, condensed milk such as sweetened full fat condensed milk, sweetened skimmed condensed milk, butter, and fresh cream.

The fragrance that can be contained in the soft candy raw material is not particularly limited, but for example, mint essential oils such as peppermint oil and spearmint oil, orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil and the like. Known spice essential oils like citrus essential oils, allspice, aniseed, basil, laurel, cardamom, celery, cloves, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, rosemary, pepper. Or oleoresin, limonene, linalool, nerol, citronellol, geraniol, citral, L-menthol, eugenol, cinnamic aldehyde, anethole, perilla aldehyde, vanillin, γ-undecalactone, allyl caproate, L-carvone, maltol Representation of known isolated or synthetic flavors such as citrus essential oils, mint essential oils, spice essential oils, citrus mix, mix mint, various fruits mixed with synthetic flavors at a ratio according to the purpose Examples include mixed fragrances.

The sweetener that can be contained in the soft candy raw material is not particularly limited, and examples thereof include arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized sugar and N-acetylglucosamine. Disaccharides such as isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose, maltose, melibiose, lactulose and lactose; α-cyclodextrin, β-cyclodextrin, isomaltooligosaccharide (isomaltose, isomaltose). Aus, panose, etc.), oligo-N-acetylglucosamine, galactosylsucrose, galactosyl lactose, galactopyranosyl (β1-3) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-3) gluco Pyranose, galactopyranosyl (β1-6) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranose, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose) , Gentiotriose, gentiotetraose, etc.), stachyose, theandeoligo, nigerooligosaccharides (nigerose, etc.), palatinose oligosaccharides, palatinose syrup, fructooligosaccharides (kestose, nystose, etc.), fructofuranosyl nystose, polydextrose, maltosyl- β-cyclodextrin, maltooligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound starch syrup (coupling sugar), soybean oligosaccharides, invert sugar, oligosaccharides such as starch syrup; isomaltitol, Sugar alcohols such as erythritol, xylitol, glycerol, sorbitol, palatinit, maltitol, maltotetriitol, maltotriitol, mannitol, lactitol, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose starch syrup and reduced starch syrup; α-Glucosyltransferase treatment Stevia, aspartame, acesulfame potassium, alitame, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, glycyrrhizin Diammonium acid, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, sodium saccharin, cyclamate, sucralose, stevia extract, stevia powder, sultin, taumatin (saumatine), tenryochucha extract, nigeria berry extract, neotame, Examples include high-intensity sweeteners such as neohesperidin dihydrochalcone, fructosyltransferase-treated stevia, Brazilian licorice extract, miracle fruit extract, swingle extract, enzyme-treated licorice, and enzyme-decomposed licorice.

The acidulant that can be contained in the soft candy raw material is not particularly limited, and examples thereof include adipic acid, itaconic acid, citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, and gluconodelta. Lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, lactic acid, lactic acid Examples include sodium, glacial acetic acid, phytic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, and phosphoric acid.

In addition to the above-mentioned raw materials, the soft candy raw material may appropriately contain additives such as salt, antioxidants, various pigments, preservatives, vitamins and minerals.

"Chewing gum ingredients"
The chewing gum raw material is a raw material for producing chewing gum, and can include, for example, a gum base, a sweetener, a flavor, an acidulant, a pigment, and other additives. As a chewing gum raw material, a gum base is essential and is not particularly limited, but for example, 5% by weight to 70% by weight can be contained in the chewing gum confectionery. As the gum base raw material, natural resins such as chicle and Jelton, polyvinyl acetate, ester gum, wax, natural rubber, polyisobutylene, calcium carbonate and the like can be appropriately used.

The sweetener that can be contained in the chewing gum raw material is not particularly limited, and examples thereof include monosaccharides such as glucose and fructose, disaccharides such as maltose, lactose, and sucrose (sucrose), oligosaccharides, starch syrup, and sorbitol. , Sugar alcohols such as mannitol, xylitol, maltitol, erythritol, reduced palatinose and reduced starch syrup, high-intensity sweeteners such as acesulfame K and aspartame, and powdered fruit juice.

The fragrance that may be contained in the chewing gum raw material is not particularly limited, for example, peppermint oil, spearmint oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, jasmine oil, sage oil, laurel oil. , Chamomile oil, basil oil, cayaraway oil, cardamom oil, cinnamon oil, ginger oil, coriander oil, geranium oil, hissop oil, oris oil, davana oil, elemi oil and other essential oils, paprika oleoresin, vanilla extract, etc. Examples include spice extracts, 1-menthol, carvone, eugenol, isoeugenol, esters, synthetic flavors such as ionone, vanillin, ethyl vanillin, and maltol.

The acidulant that can be contained in the chewing gum raw material is not particularly limited, and examples thereof include adipic acid, itaconic acid, citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, and gluconodeltalactone. , Gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, lactic acid, sodium lactate , Glacial acetic acid, phytic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, and phosphoric acid.

In addition to the above-mentioned raw materials, chewing gum raw materials can appropriately contain additives such as salt, antioxidants, various pigments, preservatives, vitamins and minerals. In addition, the chewing gum raw material can contain raw materials that can be included in the above soft candy raw material.

"Formulation example"
Table 1 below shows an example of a specific mixture of the above soft candy raw material and chewing gum raw material. However, the present invention is not limited to this.

The compounding examples that can be used in the method for producing a chewing gum confectionery of the present invention are not limited to those shown in Table 1, and as described above, for example, glucose, fructose, arabinose, palatinose, trehalose, maltose, lactose, etc. Sugars, xylitol, maltitol, sorbitol, erythritol, lactitol, mannitol, sugar alcohols such as reduced palatinose, reduced starch syrup, aspartame, acesulfame potassium, sucralose, neotame, alitame, stevia and other high-potency sweeteners, citric acid, malic acid , Various fumes, ascorbic acid, acetic acid, tartaric acid, and other sour agents, various natural pigments, various synthetic pigments, various natural flavors, various synthetic flavors, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, various emulsifiers such as lecithin , Various antioxidants such as vitamin E, various plant extracts such as oolong tea extract, cacao extract, various vitamins and various minerals can be appropriately used as a soft candy raw material and/or chewing gum raw material.

[Method for producing chewing gum confectionery]
The method for producing a chewing gum confectionery according to one aspect of the present invention is a method in which the above soft candy raw material is dissolved in water, and the emulsified solution is boiled and concentrated under reduced pressure conditions, and the soft candy raw material is kneaded (first Kneading process). Then, the chewing gum raw material containing the chewing gum raw material is added to the kneaded dough of the soft candy raw material and mixed (mixing step). Further, the mixture of the mixed soft candy raw material and the chewing gum raw material containing the chewing gum raw material is uniformly kneaded by a mixer (second kneading step), and molded.

In the method for producing a chewing gum confectionery of the present invention, the second kneading step is preferably performed at a temperature at which the loss elastic modulus of the soft candy raw material is 85% or more and 121% or less of the loss elastic modulus of the chewing gum raw material.
In the method for producing a chewing gum confectionery according to the present invention, the temperature in the second kneading step is preferably 40°C or higher and 50°C or lower.

"Loss modulus"
Here, the loss elastic modulus will be described. The loss elastic modulus is one of physical quantities describing viscoelasticity, and is a component that diffuses to the outside of energy generated by an external force and strain in an object. A component of the energy generated by an external force and strain in an object that is stored inside the object is called a storage elastic modulus.
In the present invention, the loss elastic modulus is measured by using MCR102 manufactured by Anton Paar, equipped with a parallel rate of 12 mm in diameter, and performing a shear test under conditions of a frequency of 1.0 Hz and a strain rate of 0.1%.

In general, the physical properties of materials change depending on the temperature, which greatly affects the ease of mixing the materials. Although there are various factors that affect the kneading, materials having similar physical properties tend to mix easily, and materials having different physical properties tend to mix poorly. When the soft candy raw material is compared with the gum base, the loss modulus of elasticity of the gum base is sharply reduced when the temperature is in the range of about 30 to 50° C., although there is some deviation, but the loss modulus of elasticity is about the same. Begin to. That is, it is suggested that the soft candy raw material and the gum base become hard to mix as the product temperature rises above a certain temperature depending on the composition. Conventionally, a chewing gum raw material containing a gum base was kneaded first, and then a kneading method was generally used in which the soft candy raw material was added later.However, since the product temperature of the gum base was raised first, the kneading was performed. May have reduced efficiency.

In the method for producing a chewing gum confectionery according to the present invention, it is preferable to further add the soft candy raw material after the mixing step and before the second kneading step.
The amount of the soft candy raw material added in the first kneading step and the amount of the soft candy raw material added after the mixing step and before the second kneading step are not particularly limited. The whole amount of the soft candy raw material may be added, but it is preferable to add half the amount.

In the present invention, the soft candy content is not particularly limited, but the ratio of the soft candy raw material and the chewing gum raw material is preferably 5:95 to 53:47, and 20:80 to 53:47. Is more preferable.
Due to the high content of soft candy, it is possible to impart a softness at the beginning of chewing and a peculiar elasticity which cannot be realized by a normal gum. Further, it is possible to add an amount of vegetable oil which cannot be usually added to gum. This vegetable oil and fat can impart a rich taste not found in ordinary gums.

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

(Example 1)
With the composition of Example 1 in Table 2 below, the whole amount of the soft candy raw material was first added by the following steps 1 to 7 to prepare a chewing gum confectionery.
1. Powdered sugar and additives (sweetener, acidulant) were put into a mixer, and stirred so that the blades of the mixer were evenly distributed.
2. The soft candy raw material which was heated and softened (total amount, product temperature 50° C.) was put into a mixer and stirred for 1 minute.
3. The chewing gum raw material including the gum base was put into a mixer and kneaded for 2 minutes.
4. The softening agent and the dye were added to the mixer and kneaded for 30 seconds.
5. The liquid flavor was put into a mixer and kneaded sufficiently.
6. Powdered sugar was put into a mixer, blended with the liquid flavor, and kneaded.
7. After confirming that all the mixtures were uniformly mixed, the kneaded dough was taken out.

When the temperature in step 4 was 50° C., the measured loss elastic modulus of the soft candy raw material was 114 to 121% of the actual measured loss elastic modulus of the tuned gum raw material. When the temperature in step 4 was set to 40° C., the measured loss elastic modulus of the soft candy raw material was 85 to 101% of the actual measured loss elastic modulus of the tuned gum raw material. The loss elastic modulus was measured by using MCR102 manufactured by Anton Pearl Co., Ltd. with a parallel rate of 12 mm. The loss elastic modulus in the range of 30° C. to 70° C. was obtained at a frequency of 1.0 Hz and a strain rate of 0.1%. The method of calculating the value of loss elastic modulus is to measure the tuned gum raw material 2 times and the soft candy raw material 4 times, and use the smaller value of the minimum value of the soft candy raw material/the maximum value of the tuned gum raw material. Is the maximum value/the minimum value of the chewing gum raw material, whichever is larger.

By the order and method in the above steps 1 to 7, even when the kneading operation is carried out by initially adding the entire amount of the soft candy raw material, the soft candy raw material and the gum base can be uniformly kneaded, and the gum base becomes a blade No phenomenon of adhesion was observed.

(Comparative Example 1)
A chewing gum confectionery was produced by the following steps 1 to 7 with the same composition as that of Example 1 in Table 2 above.
1. The chewing gum raw material containing the gum base was initially charged into a mixer and kneaded for 2 minutes as usual until the gum base became soft.
2. Powdered raw materials such as powdered sugar, a softening agent, and a pigment were kneaded while being charged into a mixer so as not to apply a load.
3. The soft candy raw material (half volume, product temperature 50° C.) that was heated and softened was put into a mixer and kneaded for 1 minute.
4. Additives (sweetener, acidulant) were put into a mixer and kneaded.
5. The remaining soft candy raw material (half amount, product temperature 50° C.) was put into a mixer and kneaded for 30 seconds.
6. The liquid flavor was put into a mixer and kneaded sufficiently.
7. The kneaded dough was taken out from the mixer, the gum base adhering to the blade of the mixer was removed, and then the dough was put into the mixer again and kneaded.

When the kneading operation is performed in the order and method of Comparative Example 1, the softened gum base (product temperature of 50° C. or higher) and the soft candy are not sufficiently kneaded due to the difference in physical properties, and the gum base remains attached to the blade of the mixer. The dough has an uneven finish. In order to eliminate the unevenness of the dough, it was necessary to manually remove the dough from the mixer, remove the gum base adhering to the blade of the mixer, and then put the dough into the mixer again for kneading work.

(Examples 2 to 10)
A chewing gum confectionery was prepared by the same steps as in Example 1 with the compositions of Examples 2 to 10 in Table 2 above.
In any of Examples 2 to 10, the soft candy raw material and the gum base could be uniformly kneaded, and the phenomenon that the gum base adhered to the blade was not observed.

Claims (3)

A first kneading step of kneading the soft candy raw material,
A mixing step of adding the chewing gum raw material to the kneaded soft candy raw material and mixing,
A second kneading step of uniformly kneading the mixture of the soft candy raw material and the chewing gum raw material,
Have
The soft candy raw materials and the ratio of the chewing gum material is 20: 80-53: 47 der is,
The temperature in the second kneading step is 40° C. or higher and 50° C. or lower, and the method for producing a chewing gum confectionery. The chewing gum according to claim 1, wherein the second kneading step is performed at a temperature at which the loss elastic modulus of the soft candy raw material is 85% or more and 121% or less of the loss elastic modulus of the chewing gum raw material. Confectionery manufacturing method. The method for producing a chewing gum confectionery according to claim 1 or 2 , wherein the soft candy raw material is further added after the mixing step and before the second kneading step.