JPH0119860B2 - - Google Patents
Info
- Publication number
- JPH0119860B2 JPH0119860B2 JP55160843A JP16084380A JPH0119860B2 JP H0119860 B2 JPH0119860 B2 JP H0119860B2 JP 55160843 A JP55160843 A JP 55160843A JP 16084380 A JP16084380 A JP 16084380A JP H0119860 B2 JPH0119860 B2 JP H0119860B2
- Authority
- JP
- Japan
- Prior art keywords
- palatinose
- flavor
- chewing gum
- gum
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000015218 chewing gum Nutrition 0.000 claims description 20
- 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 claims description 19
- 229940112822 chewing gum Drugs 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 230000002708 enhancing effect Effects 0.000 claims description 3
- 229930006000 Sucrose Natural products 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
- 239000000203 mixture Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000005923 long-lasting effect Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920001412 Chicle Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 1
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 1
- 240000001794 Manilkara zapota Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 229920002367 Polyisobutene Polymers 0.000 description 1
- 241000194019 Streptococcus mutans Species 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920001083 polybutene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920002689 polyvinyl acetate Polymers 0.000 description 1
- 239000011118 polyvinyl acetate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Seasonings (AREA)
Description
本発明は、チユーインガムにパラチノースを含
有させることにより、香味を持続し、かつ増強す
るようにしたチユーインガムに関するものであ
る。
従来、チユーインガムはポリ酢酸ビニル、エス
テルガム、チクル等のベース用樹脂およびポリイ
ソブチレン、ポリブテンなどの可塑剤混合物に炭
酸カルシウム、タルク、ワツクス等を加えて、チ
ユーインガムのテクスチヤーを適度に調節し、さ
らに嗜好性を高めるために香味料および着色料な
どを適宜加えて、機械的に混練することにより製
造されている。
しかしながら、該チユーインガムは、噛咬をは
じめると香味料の一部が急速に唾液中に溶解、移
行し、残部は唾液中に移行することなく、そのま
まチユーインガム中に残存してしまい、香味の発
現効果を持続しがたいという難点がある。
このような香味の持続性に欠ける難点を克服し
ようとして、チユーインガムの製造に際し、オラ
ンダセンニチまたはキバナオランダセンニチの全
草粉末またはそれを溶剤で抽出したエキスを配合
して、香味の増強と持続性をはかる方法（特公昭
47−37558）、およびエステルガムで保護被覆した
人工甘味料をガムベース中に分散させることによ
り、風味持続性を有する方法（特開昭54−
101469）などの提案がなされているが、必らずし
も満足すべきものではない。
そこで、本発明者らは、種々検討を重ねた結
果、公知のチユーインガムベースにパラチノース
を香味料と共に配合することにより、該チユーイ
ンガムの香味が噛咬を繰返す毎に口中に広がり、
パラチノース無添加に比べて著しく香味が、強調
され、しかも香味の持続性が長く感ずるという興
味ある事実が多くのパネルによる官能試験の結果
証明され、本発明を完成するに至つた。
したがつて、本発明の目的は、チユーインガム
製造の際に、パラチノースを香味の持続および増
強剤として添加することにより、香味の持続性が
長く、しかも香味の増強されたチユーインガム組
成物の製法を提供するにある。
本発明に用いるパラチノースは、一般的に蔗糖
に酵素を作用させることにより得られることが知
られている。
パラチノースは１モルの結晶水を有し、また、
比旋光度；〔α〕20 D＝97.2（Ｃ＝１）、融点；122〜
123℃、還元力；グルコースの52％、水に対する
溶解度；40℃のとき46ｇ／100ｇ溶液、粘度；蔗
糖の約90％などの物性値を有している。さらに甘
味の強さは蔗糖の約42％、甘味の質は果糖に類似
しており、切れがよくてさわやかであり、吸湿性
がなく、蔗糖に比較して、酸により加水分解が起
りにくいなどの諸性質をもつている。さらにパラ
チノースは口腔中において、齶蝕誘発菌であるス
トレプトコツカス・ミユウタント
（Streptococcus mutans）による不溶性の多糖類
を生成せず、その他の細菌によつても有機酸を生
成しないので、蔗糖などと異なり、パラチノース
はむし歯の原因になりにくいことが知られてい
る。したがつて、チユーインガム製造に際し、パ
ラチノースを配合することにより、香味の持続性
が長く、しかも香味の増強されたチユーインガム
組成物を提供することができ、また同時に虫歯に
なりにくいチユーインガム組成物を提供すること
ができる。さらにパラチノースは吸湿性がほとん
どなく、低い関係湿度の状態においても、また高
い状態においても、その平衡水分値は極めて低
い。したがつて、パラチノースを含有する本発明
のチユーインガムは、従来のものより吸湿しにく
く、貯蔵しやすいので、包装が簡単で変質しにく
いという長所がある。またパラチノースは、甘味
の強さが蔗糖の約42％と低く、さわやかで上品な
甘味の質をもつているので、最近、甘味の強さが
低い食品が好まれる傾向に対し、本発明により甘
すぎない甘味のコントロールされたチユーインガ
ムを提供することもできる。
本発明においてチユーインガムの製造時に配合
される香味の持続、増強剤としてのパラチノース
の粒度は、200〜300メツシユに粉砕したものが好
ましい。該パラチノースの使用量は、ガムベース
（香料は除く）に対して、好ましくは0.5〜3.9重
量倍、さらに好ましくは0.5〜2.0重量倍の範囲で
ある。
本発明においてパラチノースを配合するには、
常法によりチユーインガムを製造するとき、製造
工程の任意の段階で添加すればよく、何ら特殊の
操作を要しない。パラチノースは、通常、公知の
甘味剤との併用は必要としないが、所望により公
知の甘味剤と併用することも可能である。
以下に実施例を示して、さらに本発明を説明す
る。
実施例１〜11および比較例１〜５
常法により製造した味ガムベースまたは風船ガ
ムベースを、ガムミキサーに投入し、これに表１
の実施例１〜11および比較例１〜５に示す各種割
合の原料を投入し、40〜70℃の状態で十分練り、
柔らかい塊とした。なお、粉体の糖類は、すべて
200〜300メツシユの微粒子に粉砕したものを使用
した。この塊を練成押出機から押出し、圧延ロー
ルで板状に延ばした後、冷却、裁断して、本発明
のパラチノース含有ガム（11種）、比較例として
のパラチノースを含有していないガム（５種）を
製造した。
得られた味ガム、風船ガムについて、28名の熟
練した官能検査員を用い、香味の持続性、香味の
強さを主とする全体としての好ましさを評価し
た。結果は表２に示すとおりであつて、パラチノ
ースを添加することによる効果が明らかに証明さ
れた。
The present invention relates to chewing gum that maintains and enhances flavor by containing palatinose in the chewing gum. Traditionally, chewing gum has been made by adding calcium carbonate, talc, wax, etc. to a mixture of base resins such as polyvinyl acetate, ester gum, and chicle, and plasticizers such as polyisobutylene and polybutene to adjust the texture of chewing gum to an appropriate level and to further improve taste. It is manufactured by mechanically kneading with the addition of flavorings and coloring agents as appropriate to improve its properties. However, when the chewing gum starts to be chewed, part of the flavoring agent rapidly dissolves and transfers into the saliva, and the rest remains in the chewing gum without transferring into the saliva, resulting in the effect of flavor development. The problem is that it is difficult to sustain. In an attempt to overcome this problem of lack of long-lasting flavor, when producing chewing gum, whole plant powder or extract obtained by extracting it with a solvent is added to enhance and sustain the flavor. How to measure sex (Tokukosho)
47-37558), and a method of achieving flavor persistence by dispersing an artificial sweetener protectively coated with ester gum into a gum base (Japanese Patent Application Laid-Open No. 1983-1999)
101469), but these are not necessarily satisfactory. Therefore, as a result of various studies, the inventors of the present invention discovered that by blending palatinose with a flavoring agent into a known chewing gum base, the flavor of the chewing gum spreads throughout the mouth with each repeated chewing.
The interesting fact that the flavor is markedly enhanced and the flavor lasts longer than when no palatinose is added was proven through sensory tests conducted by many panels, which led to the completion of the present invention. Therefore, an object of the present invention is to provide a method for producing a chewing gum composition that has a long lasting flavor and enhanced flavor by adding palatinose as a flavor sustaining and enhancing agent during chewing gum production. There is something to do. Palatinose used in the present invention is generally known to be obtained by allowing enzymes to act on sucrose. Palatinose has 1 mole of water of crystallization, and
Specific optical rotation; [α] 20 D = 97.2 (C = 1), melting point: 122 ~
It has physical properties such as 123°C, reducing power: 52% of glucose, solubility in water: 46g/100g solution at 40°C, viscosity: about 90% of sucrose. Furthermore, its sweetness is approximately 42% that of sucrose, and its sweetness quality is similar to that of fructose. It has the following properties. Furthermore, palatinose does not produce insoluble polysaccharides in the oral cavity by the caries-inducing bacterium Streptococcus mutans, nor does it produce organic acids by other bacteria, so unlike sucrose, etc. It is known that palatinose is less likely to cause cavities. Therefore, by incorporating palatinose when producing chewing gum, it is possible to provide a chewing gum composition that has a long-lasting flavor and enhanced flavor, and at the same time provides a chewing gum composition that is less likely to cause cavities. be able to. Furthermore, palatinose has little hygroscopicity and its equilibrium moisture value is extremely low both at low and high relative humidity conditions. Therefore, the chewing gum of the present invention containing palatinose has the advantage of being less hygroscopic and easier to store than conventional chewing gums, making it easier to package and less susceptible to deterioration. Palatinose has a low sweetness of about 42% of sucrose and has a refreshing and elegant sweetness. It is also possible to provide chewing gum with controlled sweetness. In the present invention, the particle size of the palatinose used as a flavor sustaining and enhancing agent to be added during the production of chewing gum is preferably pulverized to 200 to 300 mesh. The amount of palatinose used is preferably 0.5 to 3.9 times, more preferably 0.5 to 2.0 times the weight of the gum base (excluding fragrance). In order to incorporate palatinose in the present invention,
When producing chewing gum by a conventional method, it can be added at any stage of the production process, and no special operations are required. Palatinose usually does not need to be used in combination with known sweeteners, but can be used in combination with known sweeteners if desired. The present invention will be further explained by showing examples below. Examples 1 to 11 and Comparative Examples 1 to 5 Flavored gum bases or bubble gum bases produced by conventional methods were placed in a gum mixer, and the following ingredients were added to the mixture as shown in Table 1.
The raw materials in the various proportions shown in Examples 1 to 11 and Comparative Examples 1 to 5 were added and thoroughly kneaded at a temperature of 40 to 70°C.
It was made into a soft lump. In addition, all powdered sugars are
The powder was ground into fine particles of 200 to 300 meshes. This mass was extruded from a kneading extruder, rolled out into a plate shape with rolling rolls, cooled, and cut. seeds) were produced. The obtained flavored gums and bubble gums were evaluated for their overall desirability, mainly in terms of flavor persistence and flavor strength, using 28 skilled sensory examiners. The results are shown in Table 2, and the effect of adding palatinose was clearly demonstrated.
【表】
シユガーレスガム：糖類として糖アルコールのみ
からなるガム
シユガーレスタイプガム：糖類としてパラチノー
スおよび糖アルコールのみからなるガム
[Table] Sugar-less gum: Gum consisting only of sugar alcohols as sugars Sugar-less type gum: Gum consisting only of palatinose and sugar alcohols as sugars
【表】【table】
Claims (1)
てガムベースに対し重量で0.5〜3.9倍含有してな
ることを特徴とするチユーインガム。1. A chewing gum containing 0.5 to 3.9 times the weight of palatinose as a flavor sustaining and enhancing agent based on the weight of the gum base.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55160843A JPS5786246A (en) | 1980-11-17 | 1980-11-17 | Palatinose-containing chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55160843A JPS5786246A (en) | 1980-11-17 | 1980-11-17 | Palatinose-containing chewing gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5786246A JPS5786246A (en) | 1982-05-29 |
| JPH0119860B2 true JPH0119860B2 (en) | 1989-04-13 |
Family
ID=15723601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55160843A Granted JPS5786246A (en) | 1980-11-17 | 1980-11-17 | Palatinose-containing chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5786246A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60102147A (en) * | 1983-11-07 | 1985-06-06 | Ajinomoto General Food Kk | Sugarless chewing gum and its production |
| JPS60241854A (en) * | 1984-05-15 | 1985-11-30 | Lotte Co Ltd | Chewing gum composition having low caries |
| US5298263A (en) * | 1991-06-19 | 1994-03-29 | Wm. Wrigley Jr. Company | Chewing gum coated with palatinose or palatinose oligosaccharide |
| US5399365A (en) * | 1991-06-19 | 1995-03-21 | Wm. Wrigley Jr. Company | Chewing gum containing palatinose and/or palatinose oligosaccharide |
| US5296244A (en) * | 1991-06-19 | 1994-03-22 | Wm. Wrigley Jr. Company | Chewing gum containing aspartame and palatinose oligosaccharide |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5692757A (en) * | 1979-11-07 | 1981-07-27 | Talres Dev | Sugar substitute |
-
1980
- 1980-11-17 JP JP55160843A patent/JPS5786246A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5692757A (en) * | 1979-11-07 | 1981-07-27 | Talres Dev | Sugar substitute |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5786246A (en) | 1982-05-29 |
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