JP6722650B2 - チューインガム - Google Patents
チューインガム Download PDFInfo
- Publication number
- JP6722650B2 JP6722650B2 JP2017501941A JP2017501941A JP6722650B2 JP 6722650 B2 JP6722650 B2 JP 6722650B2 JP 2017501941 A JP2017501941 A JP 2017501941A JP 2017501941 A JP2017501941 A JP 2017501941A JP 6722650 B2 JP6722650 B2 JP 6722650B2
- Authority
- JP
- Japan
- Prior art keywords
- gum
- aroma
- less
- balloon
- vinyl acetate
- 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.)
- Active
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- 229940112822 chewing gum Drugs 0.000 title claims description 29
- 235000015218 chewing gum Nutrition 0.000 title claims description 29
- 239000011347 resin Substances 0.000 claims description 37
- 229920005989 resin Polymers 0.000 claims description 37
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 claims description 36
- 238000009792 diffusion process Methods 0.000 claims description 36
- 150000002148 esters Chemical class 0.000 claims description 36
- 239000002304 perfume Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 description 44
- 230000000694 effects Effects 0.000 description 26
- 239000003205 fragrance Substances 0.000 description 23
- 230000001055 chewing effect Effects 0.000 description 21
- 210000000214 mouth Anatomy 0.000 description 20
- 238000000034 method Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 15
- 239000000835 fiber Substances 0.000 description 14
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 13
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 13
- 235000010634 bubble gum Nutrition 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 13
- -1 sucrose fatty acid ester Chemical class 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 12
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 9
- 238000009835 boiling Methods 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 229930006000 Sucrose Natural products 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 239000001993 wax Substances 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 7
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 6
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 6
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 6
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 6
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 6
- 239000000341 volatile oil Substances 0.000 description 6
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 5
- DUWWHGPELOTTOE-UHFFFAOYSA-N n-(5-chloro-2,4-dimethoxyphenyl)-3-oxobutanamide Chemical compound COC1=CC(OC)=C(NC(=O)CC(C)=O)C=C1Cl DUWWHGPELOTTOE-UHFFFAOYSA-N 0.000 description 5
- 235000019260 propionic acid Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000002470 solid-phase micro-extraction Methods 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- OCWLYWIFNDCWRZ-UHFFFAOYSA-N Methyl (S)-2-Methylbutanoate Chemical compound CCC(C)C(=O)OC OCWLYWIFNDCWRZ-UHFFFAOYSA-N 0.000 description 4
- DMMJVMYCBULSIS-UHFFFAOYSA-N Methyl 3-(methylthio)propanoate Chemical compound COC(=O)CCSC DMMJVMYCBULSIS-UHFFFAOYSA-N 0.000 description 4
- UUIQMZJEGPQKFD-UHFFFAOYSA-N Methyl butyrate Chemical compound CCCC(=O)OC UUIQMZJEGPQKFD-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- JOZKFWLRHCDGJA-UHFFFAOYSA-N citronellol acetate Chemical compound CC(=O)OCCC(C)CCC=C(C)C JOZKFWLRHCDGJA-UHFFFAOYSA-N 0.000 description 4
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000008369 fruit flavor Substances 0.000 description 4
- AOGQPLXWSUTHQB-UHFFFAOYSA-N hexyl acetate Chemical compound CCCCCCOC(C)=O AOGQPLXWSUTHQB-UHFFFAOYSA-N 0.000 description 4
- 210000003928 nasal cavity Anatomy 0.000 description 4
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- PSQYTAPXSHCGMF-BQYQJAHWSA-N β-ionone Chemical compound CC(=O)\C=C\C1=C(C)CCCC1(C)C PSQYTAPXSHCGMF-BQYQJAHWSA-N 0.000 description 4
- YKFLAYDHMOASIY-UHFFFAOYSA-N γ-terpinene Chemical compound CC(C)C1=CCC(C)=CC1 YKFLAYDHMOASIY-UHFFFAOYSA-N 0.000 description 4
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 3
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 3
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000207199 Citrus Species 0.000 description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 description 3
- 235000002899 Mentha suaveolens Nutrition 0.000 description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 244000228451 Stevia rebaudiana Species 0.000 description 3
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000000484 citronellol Nutrition 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- GJRQTCIYDGXPES-UHFFFAOYSA-N iso-butyl acetate Natural products CC(C)COC(C)=O GJRQTCIYDGXPES-UHFFFAOYSA-N 0.000 description 3
- FGKJLKRYENPLQH-UHFFFAOYSA-M isocaproate Chemical compound CC(C)CCC([O-])=O FGKJLKRYENPLQH-UHFFFAOYSA-M 0.000 description 3
- OQAGVSWESNCJJT-UHFFFAOYSA-N isovaleric acid methyl ester Natural products COC(=O)CC(C)C OQAGVSWESNCJJT-UHFFFAOYSA-N 0.000 description 3
- 235000001510 limonene Nutrition 0.000 description 3
- 229940087305 limonene Drugs 0.000 description 3
- 229930007744 linalool Natural products 0.000 description 3
- FUZZWVXGSFPDMH-UHFFFAOYSA-N n-hexanoic acid Natural products CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- SFEOKXHPFMOVRM-UHFFFAOYSA-N (+)-(S)-gamma-ionone Natural products CC(=O)C=CC1C(=C)CCCC1(C)C SFEOKXHPFMOVRM-UHFFFAOYSA-N 0.000 description 2
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 description 2
- QUMXDOLUJCHOAY-UHFFFAOYSA-N 1-Phenylethyl acetate Chemical compound CC(=O)OC(C)C1=CC=CC=C1 QUMXDOLUJCHOAY-UHFFFAOYSA-N 0.000 description 2
- WLAMNBDJUVNPJU-BYPYZUCNSA-N 2-Methylbutanoic acid Natural products CC[C@H](C)C(O)=O WLAMNBDJUVNPJU-BYPYZUCNSA-N 0.000 description 2
- RCSBILYQLVXLJG-UHFFFAOYSA-N 2-Propenyl hexanoate Chemical compound CCCCCC(=O)OCC=C RCSBILYQLVXLJG-UHFFFAOYSA-N 0.000 description 2
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 description 2
- VGIRHYHLQKDEPP-UHFFFAOYSA-N 3-Methylbutyl 2-methylbutanoate Chemical compound CCC(C)C(=O)OCCC(C)C VGIRHYHLQKDEPP-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- JOZKFWLRHCDGJA-LLVKDONJSA-N Citronellyl acetate Natural products CC(=O)OCC[C@H](C)CCC=C(C)C JOZKFWLRHCDGJA-LLVKDONJSA-N 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
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- 239000012188 paraffin wax Substances 0.000 description 1
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- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 1
- 235000019271 petrolatum Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
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- 229940035035 polydextrose Drugs 0.000 description 1
- 230000000379 polymerizing effect Effects 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002689 polyvinyl acetate Polymers 0.000 description 1
- 239000011118 polyvinyl acetate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
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- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- 229940074777 tripotassium glycyrrhizinate Drugs 0.000 description 1
- ZXHXYXSTAYNRLQ-DWJAGBRCSA-K tripotassium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4, Chemical compound [K+].[K+].[K+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O ZXHXYXSTAYNRLQ-DWJAGBRCSA-K 0.000 description 1
- CCXAYLQLOLXXKE-DWJAGBRCSA-K trisodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-t Chemical compound [Na+].[Na+].[Na+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O CCXAYLQLOLXXKE-DWJAGBRCSA-K 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- ABKNGTPZXRUSOI-UHFFFAOYSA-N xylotriose Natural products OCC(OC1OCC(OC2OCC(O)C(O)C2O)C(O)C1O)C(O)C(O)C=O ABKNGTPZXRUSOI-UHFFFAOYSA-N 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Description
また本発明のさらなる実施形態としてシュガーエステル、香料を含み、さらに、分子量45,000以上の酢酸ビニル樹脂を3.0wt%以上8.0wt%以下含むことを特徴とする、香気拡散用チューインガム、及び、シュガーエステル、香料、及び酢酸ビニル樹脂を含み、シュガーエステルのHLB値が3以上11以下であることを特徴とする、香気拡散用チューインガムをあげることができる。
これらの実施形態において、シュガーエステルのHLB値は好ましくは3以上11以下であり、また、分子量45,000以上90,000以下の酢酸ビニル樹脂を3.0wt%以上8.0wt%以下含むことが好ましい。
また本発明のさらなる実施形態として、 シュガーエステル、香料を含み、さらに、分子量45,000以上の酢酸ビニル樹脂を3.0wt%以上8.0wt%以下含むことを特徴とするチューインガムを咀嚼することを特徴とする、香気拡散方法、及び、シュガーエステル、香料、及び酢酸ビニル樹脂を含み、シュガーエステルのHLB値が3以上11以下であることを特徴とするチューインガムを咀嚼することを特徴とする、香気拡散方法をあげることができる。これらの実施形態において、シュガーエステルのHLB値は好ましくは3以上11以下であり、また、分子量45,000以上90,000以下の酢酸ビニル樹脂を3.0wt%以上8.0wt%以下含むことが好ましい。
風船ガムが、風船を形成する場合と形成しない場合で、それぞれ拡散する香気成分を分析し、比較することで、風船の形成に起因する香気成分の拡散量の違いを調査した。
1−1−1)試料
風船ガムは、ガムベースを27.4%、マルチトールを42.0%、キシリトールを27.0%含むガム生地に、ミックスフルーツ香料を1.0%添加して調製した。ミックスフルーツ香料の組成を表1に示す。ここでは香気の拡散の検討のためのモデルガムとして、シュガーエステルは含まない風船ガムを用いた。
風船ガムの咀嚼時に拡散する香気を、図1に概略を示す装置によって採取した。装置はアクリル製の円筒(長さ1.5m,内径9.6cm,厚さ0.2cm)2本を連結し、さらにその両端に長さ10cmのポリプロピレン製の円筒を連結して作製した。香気成分の捕集は、固相マイクロ抽出(Solid Phase Micro Extraction,以下SPME)法によって行った。ファイバーアッセンブリーを挿入した位置を、被験者から近い順に拡散距離0m,同1.5m,同3mとした。ファイバーを露出させた際、その先端が円筒の径の中心に来るように固定した。実験には全部で12本のファイバー(DVB/CAR/PDMS, 膜厚50/30μm,SUPELCO)を使用し、被験者・風船形成の有無・拡散距離の3つの条件の組み合わせが重複しないようにした。
実験は室温24℃〜27℃、相対湿度47%〜71%の無風の環境下で、20代〜30代の男女各5名、計10名の被験者によって行った。試料の咀嚼を行う前に、香料を添加していないガム生地4gを約5分間咀嚼して、口腔内の状態を一定にした。その後、ガム生地を取り出し、試料4gを毎分80回の頻度で2分間咀嚼した。続いて図1に示すように円筒内に鼻と口を入れ、咀嚼と風船の形成を繰り返し、拡散する香気成分を5分間捕集した。風船の形成は1分間のうち積算で30秒間行い、5分間で合計2分30秒間風船が口外に露出された状態になるようにした。風船の調製作業時及び露出時以外は、毎分80回の頻度で咀嚼した。咀嚼時及び風船の露出時は口を開けずに鼻だけで呼吸した。以上を「風船形成あり」の咀嚼方法とした。風船を形成せずに毎分80回の頻度で5分間咀嚼する「風船形成なし」の咀嚼も行い、その時拡散する香気成分も捕集した。被験者は2つの咀嚼方法でそれぞれ3回ずつ実験を行った。
SPMEファイバーに捕集された香気成分は、ガスクロマトグラフ質量分析計を用いて分析した。スプリットレスモードに設定した注入口(250℃)にファイバーアッセンブリーを挿入後、速やかにファイバーを露出すると同時に分析を開始した。1分間ファイバーを露出して香気成分を脱着した後、ファイバーを収納しファイバーアッセンブリーを注入口から引き抜いた。その他の各種条件は以下の通りである。ガスクロマトグラフ:7890A(Agilent)。質量分析計:5975C(Agilent)。カラム:DB−Wax(60m×0.25mm i.d.,膜厚0.25μm,J&W Scientific)。キャリアガス:ヘリウム。キャリアガス流量:1.2ml/min。オーブン昇温プログラム:40℃(5min)−200℃/5min。イオン化電圧:70eV(EI)。イオン源温度:230℃。
1−2−1)実験の再現性及び被験者間の個人差
「風船形成あり」及び「風船形成なし」の二つの方法でそれぞれ3回ずつ実験を行った結果を表2に示す。同一の被験者における主要成分のピークエリア値は大きなばらつきがあった([相対標準偏差(%)]≧18)。
被験者から拡散した香気成分の合計ピークエリア値を、「風船形成あり」と「風船形成なし」で比較した結果を図2に示す。結果では、前者の方が有意に大きな値を示しており、拡散距離0m、1.5m、3mにおいて、その差はそれぞれ2.1倍、1.8倍、1.9倍であった。この結果から、風船の形成によって、香気成分はより多く、より遠くまで拡散していることが示唆された。「風船形成なし」の場合では、唾液への溶解・嚥下や、上皮への吸着などが起こる口腔と鼻腔を通過しなければ、香気成分は外部に拡散できない。それに対して、「風船形成あり」の場合では、ガム生地が直接口腔外に露出しているために、拡散する香気成分量が多かったと考えられる。また、風船の形成により、表面積が大きな状態でガムを露出しているため、ガム中の水分が揮発しやすくなる。それにより香気成分が揮散しやすくなったことも、風船の形成によって拡散する香気成分量が増加した要因として考えられる。
なお、表4の結果より、拡散性が高いと言える香気成分は、1.5mの位置における拡散性が0.76以上、3mの位置における拡散性が0.61以上の成分である。また、propanoic acidを除き、風船形成の効果が2.1以下、DB−Waxの保持指標が1120以下、常圧下での沸点が142℃以下の成分である。具体的な化合物名では、ethyl acetate,ethyl propanoate,methyl butanoate,methyl 2−methylbutanoate,isobutyl acetate,ethyl butanoate,ethyl 2−methylbutanoate,3−methylbutyl acetate,propanoic acidが該当する。
また、風船形成の効果が高いと言える香気成分は、風船形成の効果が2.1を超える、もしくは+判定となっている成分、またDB−Waxの保持指標が1196以上となっている成分である。また、propanoic acidを除き、1.5mの位置における拡散性が0.76未満もしくは−判定、3mの位置における拡散性が0.61未満もしくは−判定、常圧下での沸点が142℃を超える成分、もしくはN/Aとなっている成分である。沸点がN/Aとなっている成分は、熱に不安定なため、常圧では沸点に達する前に分解してしまう成分である。具体的な化合物名では、limonene,ethyl hexanoate,gamma−terpinene,hexyl acetate,3−methylbutyl 2−methylbutanoate,terpinolene,ethyl(E)−2−hexenoate,hexanol,allyl hexanoate,methyl octanoate,benzaldehyde,methyl 3−(methylthio)propanoate,propanoic acid,linalool,citronellyl acetate,2−methylbutanoic acid,beta−citral,ethyl 3−hydroxyhexanoate,gamma−hexalactone,alpha−terpineol,styrallyl acetate,alpha−citral,citronellol,hexanoic acid,alpha−ionone,benzyl alcohol,phenethyl alcohol,gamma−octalactone,beta−iononeが該当する。
風船ガムの咀嚼中に風船を形成した場合の香気拡散を調査した。風船を形成すると、拡散する香気成分の総量は風船を形成しない時に比べて約2倍に増加した。また、風船形成の有無で拡散する香気成分の組成も異なることがわかった。
口腔外への香気拡散効果を有するガムを作製するため、シュガーエステルと、ガムベース中の酢酸ビニル樹脂の割合について検討を行った。
以下の実施例においては、ガムは以下の表5、6の組成に基づいて作製された。
本実施例で行われた官能試験の評価方法は次の通りである。
試験は(株)ロッテ 中央研究所の専門パネル3名によって行われた。「感触」「香味」「風船」の3項目については、各パネルが、2.0gのガムを毎分80回の頻度で5分間咀嚼し、評価を行った。「香りの拡散」については、咀嚼者がガムを2.0g食べながら風船を膨らまし、残り2名の評価者が咀嚼者から2m離れた位置で5分間香りの評価を行った。風船の形成は5分間で合計2〜3分間風船が口外に露出された状態になるようにした。風船の調整作業時及び露出時以外は、毎分80回の頻度で咀嚼した。評価4項目について整数値1〜10の10段階で評価し、パネル3名の平均値を算出した。点数の指標は表7の通りである。
酢酸ビニル樹脂の分子量分布が様々な樹脂を用いてガムベースを作製した。すなわち、分子量分布の異なる酢酸ビニル樹脂を混合して用い、最終的に分子量45,000以上の酢酸ビニル樹脂の割合がガム中に2.5wt%から8.5wt%となるようにガムを調製し、それらのガムについて、2−2)の官能試験を行った。なお、本実験のガムでは、いずれもシュガーエステルはS−770(HLB値約7)を用いた。実験結果は表8の通りである。
1以下から約16までの、様々なHLB(親水親油バランスHydrophile−Lipophile Balance)値を有するシュガーエステル10種類を用いてガムを調製し、それらのガムについて、上記の官能試験を行った。なお、本実験のガムでは、いずれも分子量45,000以上の酢酸ビニル樹脂の割合はガム中6.0wt%であった。実験結果は表9の通りである。
Claims (6)
- シュガーエステル、香料を含み、さらに、分子量45,000以上の酢酸ビニル樹脂を5.0wt%以上7.0wt%以下含み、シュガーエステルのHLB値が5以上9以下であり、ガムベースを27wt%以上27.4wt%以下含むことを特徴とするチューインガム。
- 分子量45,000以上90,000以下の酢酸ビニル樹脂を5.0wt%以上7.0wt%以下含むことを特徴とする請求項1に記載のチューインガム。
- シュガーエステル、香料を含み、さらに、分子量45,000以上の酢酸ビニル樹脂を5.0wt%以上7.0wt%以下含み、シュガーエステルのHLB値が5以上9以下であり、ガムベースを27wt%以上27.4wt%以下含むことを特徴とする、香気拡散用チューインガム。
- 分子量45,000以上90,000以下の酢酸ビニル樹脂を5.0wt%以上7.0wt%以下含むことを特徴とする請求項3に記載の、香気拡散用チューインガム。
- シュガーエステル、香料を含み、さらに、分子量45,000以上の酢酸ビニル樹脂を5.0wt%以上7.0wt%以下含み、シュガーエステルのHLB値が5以上9以下であり、ガムベースを27wt%以上27.4wt%以下含むことを特徴とするチューインガムを咀嚼することを特徴とする、香気拡散方法。
- さらにチューインガムが分子量45,000以上90,000以下の酢酸ビニル樹脂を5.0wt%以上7.0wt%以下含むことを特徴とする請求項5に記載のチューインガムを咀嚼することを特徴とする、香気拡散方法。
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Publication number | Priority date | Publication date | Assignee | Title |
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JPS57198050A (en) * | 1981-05-30 | 1982-12-04 | Lotte Co Ltd | Bubble gum |
US4357355A (en) * | 1981-06-03 | 1982-11-02 | Warner-Lambert Company | Non-stick bubble gum base composition |
JPS60186249A (ja) * | 1984-03-07 | 1985-09-21 | Lotte Co Ltd | 流動性チユ−インガム組成物 |
US4721620A (en) * | 1986-04-01 | 1988-01-26 | Warner-Lambert Company | Polyvinylacetate bubble gum base composition |
DK365389D0 (da) * | 1989-07-24 | 1989-07-24 | Fertin Lab As | Antifungalt tyggegummipraeparat |
US5800848A (en) * | 1995-06-20 | 1998-09-01 | The Wm. Wrigley Jr. Company | Chewing gum containing sucrose polyesters |
AU2868395A (en) * | 1995-06-20 | 1997-01-22 | Wm. Wrigley Jr. Company | Improved chewing gum containing sucrose fatty acid esters |
WO2000025598A1 (en) * | 1998-11-03 | 2000-05-11 | Dandy A/S | Sucrose fatty acid esters for use as increased release of active ingredients |
JP3660522B2 (ja) | 1999-04-28 | 2005-06-15 | 三菱化学フーズ株式会社 | チューインガム |
RU2552059C2 (ru) * | 2011-02-23 | 2015-06-10 | ИНТЕРКОНТИНЕНТАЛ ГРЕЙТ БРЭНДЗ ЭлЭлСи | Ароматические смеси для жевательной резинки, способы получения ароматических смесей и композиции жевательной резинки с ними |
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