JPH0347827B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an extruded chewing gum and a method for producing the same, and more particularly to an extruded chewing gum coated with powdered chewing gum using a sugar coating technique and a method for producing the same.

Kinmaito has been known for a long time as a confectionery with many protrusions. Furthermore, there is also known a confectionery coated with chiyokolate, in which the core of a nut, etc. is coated with chiyokolate, and this coated chiyokolate layer has many protrusions protruding from it.
No. 50778). However, angular chewing gum in which a solid core is surrounded by chewing gum and a large number of protrusions protrude from the chewing gum is not yet known.

On the other hand, chewing gums having a liquid or semi-solid (eg jelly) center are also known as center gums, for example from US Pat. No. 810,210. However, these center-filled gums use a liquid or semi-solid material such as liqueur or jelly as the center fill, and no chewing gum-covered confectionery having a solid confectionery core is known yet.
This is because oil-containing materials such as tyokolate have a relatively low melting point, making them easy to coat and hardly deteriorating the solid confectionery core during the coating process, whereas chewing gum is coated with This is believed to be because considerably high temperatures are required to soften the solid confectionery to the extent possible, making the coating process difficult and at the same time risking deterioration of the core of the solid confectionery.

The present inventor has developed a new angular chewing gum that has not been seen before by coating powdered chewing gum around the core of a solid confectionery using sugar coating technology and creating a large number of protrusions in this chewing gum layer. succeeded in creating. This squared chewing gum is not only morphologically unique as a chewing gum product, but also can be colored as desired, making it a chewing gum that is visually colorful and fully enjoyable.

Furthermore, the present inventors coated the center object with powdered chewing gum using a method called soft coating, which is a sugar coating technique, to form a layer of chewing gum. , found that they can easily be highly diversified without being restricted to semi-solid foods. For example, if an edible material in liquid or gas form is encapsulated, chewing gum cubes can be made using the edible material as a core.

Furthermore, when conventional chewing gums are eaten with foods with high sugar content, such as candy, the chewing gums often become extremely soft and cannot exhibit the characteristics of chewing gums. It has been found that increasing the .

Therefore, the object of the present invention is to provide a completely new flavored chewing gum that is morphologically unique, colorful in appearance, and can contain any edible material such as solid, liquid, or gas as its core. It is to provide.

A further object of the present invention is to provide a method for producing angular chewing gum, in which powdered chewing gum is coated around a solid core using a sugar coating technique, and the chewing gum layer is provided with a large number of protrusions.

According to the present invention, the above object is achieved by a chewing gum which is formed by coating powdered chewing gum around a solid core by a sugar-coating operation, and in which the surface of the coated chewing gum has a large number of protruding corners.

According to the present invention, this squared chewing gum is produced by coating the solid core with sugar-coating syrup, then sprinkling powdered chewing gum over the entire surface, drying, and repeating the above steps sequentially, followed by a final step. It is produced by applying a number of relatively dilute syrup applications to provide a surface polish and, if desired, further applying a wax polish and/or a glaze.

Although the extruded chewing gum according to the invention preferably contains a solid confectionery as the core, liquids and semi-solids and even gases can be used as the core provided they are encapsulated.

Furthermore, in the squared chewing gum of the present invention, in order to improve the cohesion of the gum during chewing, that is, to better exhibit the characteristics of the chewing gum, it is preferable to coat the chewing gum powder with a high content of gum base.

The powdered chewing gum used in the present invention is a powdered state in which ordinary chewing gum raw materials such as a gum base, sugars, starch syrup, fragrances, and other additives are uniformly mixed. It can be produced according to the ``Method for producing chewing gum by freeze-pulverization'' disclosed in Japanese Patent Application No. 103,719/1987, the disclosure of which is hereby cited for reference. According to this method,
Powdered chewing gum is obtained by mixing all raw materials for chewing gum, cooling the mixture by immersing it in liquid nitrogen, and then pulverizing the mixture at low temperature and simultaneously mixing it uniformly. This powdered chewing gum is no different from ordinary chewing gum, and when eaten as is, the gum base clumps together in the mouth and can be chewed. As mentioned above, when ordinary chewing gum is combined with a center product, if the gum base content ratio in the final product is low, the gum base may not be cohesive, and therefore the chewing gum may not exhibit its characteristics. Therefore, in the present invention, since it is preferable to use chewing gum with a high content of gum base, the method disclosed in Japanese Patent Application No. 103719/1988 is particularly suitable, but is not limited thereto.

The particle size of the gum powder is not particularly limited, but it is generally desirable that it be finely powdered and have a narrow particle size distribution range.
Particle size will depend on the size and specific gravity of the solid core. For example, if the core has a small shape or has a low specific gravity, it is desirable to reduce the particle size because if the particle size is too large, it will be difficult to adhere to the core. On the other hand, if the core has a large shape or has a large specific gravity, the particle size can be arbitrarily selected because it can be coated even if the particle size is large.

The composition of the chewing gum (particularly the gum base content ratio) can be varied depending on the composition of the food core, but it is possible to obtain a powdered chewing gum that can be powdered and has fluidity. I need.

Regarding the sugar-coating technique for the powdered chewing gum mentioned above, a general sugar-coating technique can be adopted; first, sugar syrup is applied to the solid core as an adhesive, then powdered gum is sprinkled over the entire surface to coat it, and then dried. and repeat this process sequentially. In the final step, the surface is polished by applying several coats of relatively dilute syrup. If desired, a protective film can be further applied by applying a wax polish and/or by applying a silica polish. Regarding the sugar coating equipment and sugar coating conditions, a normal rotary kettle can be used and the operation can be carried out under normal sugar coating conditions.

The present invention will be described above with reference to examples, but the present invention is not limited to these examples.

Example 1 Powdered chewing gum was prepared using the frozen powder method with the following gum composition: Parts by weight of gum mixture Gum base 30 Sugar 60 Powdered starch syrup 10 Flavoring 0.8 Starch 5 Total 105.8 Next, a rotating sugar coating pot was used. A jelly ball was inserted as a core material and soft coating was performed. First, syrup was applied, then powdered gum was sprinkled over the entire surface, and then dried by simply rotating. This process was repeated successively. The particle size of the powdered gum was 40 to 80 mesh, and a squared chewing gum product with a coating rate of 55% was obtained 4 hours after the start. The jelly ball used as the core has a diameter
The resulting product had an average diameter of 20 mm and a weight of 6.4 g, and had a squared shape similar to konpeito as shown in FIG. 1.

The composition of the syrup used for the above syrup application is as follows: Syrup mixture weight part Granulated sugar 63 Gum arabic 2 Water 35 Finishing concentration Bx.65 Example 2 Powdered chewing gum having the same composition as Example 1 A baked confectionery, egg balls, was coated using the same method as in Example 1 using the above-mentioned and syrup. The particle size of the powdered gum was 80-150 mesh, and the required time was 6 hours to obtain an extruded chewing gum product with a coating rate of 75%. The egg ball used has dimensions φ12mm x H19mm.
And the weight is 0.32g, which makes the dimension φ13
A squared chewing gum product as shown in FIG. 2 was obtained having a size of mm×17 mm and a weight of 1.28 g.

Example 3 Gelatin-coated microcapsules (flavored liquid inside the capsules) were prepared in the same manner as in the above example.
coated on. The particle size of the powdered gum was 100 mesh pass. A chewing gum product with a coating rate of 87% was obtained in 6 hours. The microcapsules used had a diameter of 3 mm and a weight of 0.03 g, and the final product obtained had a diameter of 9 mm and a weight of 0.23 g.

Example 4 A tablet confectionery called ramune confectionery was coated in the same manner as in the above embodiment. The particle size of the powdered gum was 80 to 150 mesh. The required time is 4 hours.
An extruded chewing gum with a coating rate of 50% was obtained. The ramune confectionery used had dimensions φ9 mm x H 6 mm and weight 0.44 g, and a final product with dimensions φ 14 mm x H 7 mm and weight 0.88 g was obtained. The shape of the ramune confectionery was disk-shaped, but the chewing gum cubes coated with this in this example had a very unique shape as shown in FIG.

As can be seen from Examples 1 to 4 above, the time required for coating is approximately 1/2 to 2/3 shorter than the conventional soft coating using sugar powder.

[Brief explanation of drawings]

FIGS. 1-3 are schematic diagrams of angled chewing gums having various cores made in accordance with the present invention. 1... Core body (core part), 2... Powdered gum + syrup.

Claims (1)

[Scope of Claims] 1. A squared chewing gum which is made by surrounding a solid core and coating powdered chewing gum by sugar-coating, and in which the surface of the coated chewing gum has a large number of protruding corners. 2 Claim 1 which is a confectionery with a solid core
Chewing gum with cubes as described in section. 3. Claim 1, wherein the core is a liquid, semi-liquid, or solid obtained by encapsulating a gas.
Chewing gum with cubes as described in section. 4. The squared chewing gum according to any one of claims 1 to 3, which is coated with powdered chewing gum containing a large amount of gum base. 5 Apply sugar syrup to the solid core, then sprinkle powdered chewing gum over the entire surface to cover it, dry it, repeat the above steps in sequence, and then sprinkle syrup at a relatively dilute concentration multiple times in the final step. 1. A method for producing squared chewing gum, which comprises polishing the surface of the chewing gum, and further applying wax polishing and/or sheathing as desired. 6 Claim 5, which is a confectionery with a solid core
Manufacturing method described in section. 7. Claim 5, wherein the core is a solid obtained by encapsulating a liquid, semi-liquid, or gas.
Manufacturing method described in section. 8. The manufacturing method according to any one of claims 5 to 7, which coats powdered chewing gum containing a large amount of gum base.