JPH0471449A - Natural resin for chewing gum - Google Patents
Natural resin for chewing gumInfo
- Publication number
- JPH0471449A JPH0471449A JP2182955A JP18295590A JPH0471449A JP H0471449 A JPH0471449 A JP H0471449A JP 2182955 A JP2182955 A JP 2182955A JP 18295590 A JP18295590 A JP 18295590A JP H0471449 A JPH0471449 A JP H0471449A
- Authority
- JP
- Japan
- Prior art keywords
- chewing gum
- natural resin
- enzyme
- resin
- natural
- 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.)
- Granted
Links
- 239000000025 natural resin Substances 0.000 title claims abstract description 51
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 37
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 35
- 102000004190 Enzymes Human genes 0.000 claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 claims abstract description 29
- 235000019640 taste Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000011347 resin Substances 0.000 abstract description 6
- 229920005989 resin Polymers 0.000 abstract description 6
- 239000007853 buffer solution Substances 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 229910001868 water Inorganic materials 0.000 abstract description 4
- 229940088598 enzyme Drugs 0.000 description 25
- 229920001412 Chicle Polymers 0.000 description 7
- 240000001794 Manilkara zapota Species 0.000 description 7
- 235000011339 Manilkara zapota Nutrition 0.000 description 7
- 108091005804 Peptidases Proteins 0.000 description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 6
- 239000004365 Protease Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000004382 Amylase Substances 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 229940106157 cellulase Drugs 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 108010038851 tannase Proteins 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 240000000896 Dyera costulata Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000208327 Apocynaceae Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000221017 Euphorbiaceae Species 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
- 239000000899 Gutta-Percha Substances 0.000 description 1
- 244000043261 Hevea brasiliensis Species 0.000 description 1
- 240000002636 Manilkara bidentata Species 0.000 description 1
- 240000000342 Palaquium gutta Species 0.000 description 1
- 241000220217 Sapotaceae Species 0.000 description 1
- 241000708948 Solva Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000016302 balata Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 108010081495 driselase Proteins 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229920000588 gutta-percha Polymers 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 229920003052 natural elastomer Polymers 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 239000007967 peppermint flavor Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、雑味のない風味の良好なチューインガムを製
造することができるチューインガム用天然樹脂に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a natural resin for chewing gum that can produce chewing gum with a good flavor and no unpleasant taste.
一般に、チューインガムには、香料、糖類等の風味を付
与する成分の他、チューインガム特有の食感を付与する
ためのガムベースとして天然樹脂やチューインガム基礎
剤が含まれている。In general, chewing gum contains flavor-imparting ingredients such as fragrances and sugars, as well as natural resins and chewing gum base agents as a gum base for imparting the unique texture of chewing gum.
このうち、天然樹脂は、天然ゴム質を含むものであり、
植物学上は、赤鉄科（Ｓａｐｏｔａｃｅａｅ） ＋ 夾
竹桃材（Ａｐｏｃｙｎａｃｅａｅ） ＋桑科（ＰＩｏｒ
８ｃｅａｅ）ｌトウダイ草科（Ｅｕｐｈｏｒｂｉａｃｅ
ａｅ）等に属する樹木から採取される樹液を固化したも
のを指す。Among these, natural resins include natural rubber,
Botanically, they are Sapotaceae + Apocynaceae + PIor.
8ceae) l Euphorbiaceae
This refers to the solidified sap collected from trees belonging to the following species.
天然樹脂の代表的なものとしては、チクル（メキシカン
チクル）、ジェルトン、ソルバ等が挙げられ、これらは
、西インド諸島、メキシコ、中央アメリカ等の高温多湿
の赤道地帯で、以下のようにして製造される。すなわち
、まず、樹木の樹皮にナイフで十字形の溝をほり、浸み
出る樹液を布袋に集める。次に、この樹液を煮つめて型
に流しこみ、固化したものが粗天然樹脂である。Typical natural resins include chicle (Mexican chicle), jelutong, and solva, which are manufactured in the hot and humid equatorial regions of the West Indies, Mexico, and Central America as follows. be done. First, a cross-shaped groove is cut in the bark of the tree with a knife, and the sap that oozes out is collected in a cloth bag. Next, this sap is boiled and poured into molds, and the solidified product becomes crude natural resin.
このようにして製造され、輸入される粗天然樹脂は、樹
脂中の成分（多ｔＪＭ類、蛋白質等）や製造時の薬剤、
あるいは流通時の化学変化等の原因により、苦渋味や油
臭いゴム臭等の異味異臭（以下、雑味と記す）を有する
ので、そのままではチューインガム原料として用いるこ
とはできない。そこで、従来は、粗天然樹脂を、水、り
ん酸三ナトリウム、炭酸ナトリウム等で洗浄し、精製す
ることが行なわれている。The crude natural resins produced and imported in this way include the components in the resin (multi-tJMs, proteins, etc.) and the chemicals used during production.
Alternatively, due to chemical changes during distribution, etc., it has an off-taste and odor (hereinafter referred to as off-taste) such as a bitter and astringent taste and an oily rubber odor, so it cannot be used as a raw material for chewing gum as it is. Therefore, conventionally, crude natural resins have been purified by washing with water, trisodium phosphate, sodium carbonate, etc.
しかしながら、このような精製方法を用いても、天然樹
脂中の雑味を完全に除去することは困難であった。その
ため、この天然樹脂を配合して作られたチューインガム
は、長時間咀しゃくを行なうと、各天然樹脂の雑味が出
てしまうので長く喫食できない。また、これらの雑味が
、チューインガム中の１１！類、香料を変質させ、保存
中の品質を低下させる原因ともなっている。However, even if such a purification method is used, it is difficult to completely remove the unpleasant taste from natural resins. Therefore, if chewing gum made by blending these natural resins is chewed for a long time, the unpleasant taste of each natural resin will come out, so it cannot be eaten for a long time. Also, these miscellaneous tastes are 11 in chewing gum! It is also a cause of deterioration of fragrances and fragrances and deterioration of their quality during storage.
〔発明が解決しようとする課題）
本発明は、このような事情に鑑みなされたものであって
、その目的とするところは、天然樹脂中の雑味成分が充
分に除去され、風味の良好なチューインガムを製造する
ことができるチューインガム用天然樹脂を提供するにあ
る。[Problems to be Solved by the Invention] The present invention was made in view of the above circumstances, and its purpose is to sufficiently remove the taste components in the natural resin and to produce a resin with good flavor. To provide a natural resin for chewing gum with which chewing gum can be manufactured.
上記の目的は、酵素処理されていることを特徴とするチ
ューインガム用天然樹脂によって達成される。The above object is achieved by a natural resin for chewing gum, which is characterized by being enzyme-treated.
すなわち、本発明者らは、上記目的を達成するために鋭
意検討を行なった結果、各種粗天然樹脂に、酵素を単品
、もしくは数種類組み合わせて作用させた場合、相天然
樹脂中の雑味を除去できることを見い出し本発明を完成
した。In other words, as a result of intensive studies to achieve the above object, the present inventors have found that when enzymes are applied to various crude natural resins either singly or in combination, the unpleasant tastes in the crude natural resins can be removed. They discovered what could be done and completed the present invention.
次に、本発明の詳細な説明する。Next, the present invention will be explained in detail.
本発明において、酵素処理を行う粗天然樹脂としては、
チクル、ジェルトン、ソルバ、グツタペルカ、ソルビン
ハ、バラタ、ヘビア等が挙げられる。In the present invention, the crude natural resin subjected to enzyme treatment includes:
Examples include chicle, jelutong, sorba, gutta percha, sorbinha, balata, and hevia.
これら粗天然樹脂を用いて本発明のチューインガム用天
然樹脂は、例えば、次のようにして酵素処理を行う。す
なわち、まず、粗天然樹脂の単品もしくは混合品を用い
る酵素の至適温度に保温した混練用ニーグーに入れる。Using these crude natural resins, the natural resin for chewing gum of the present invention is subjected to enzyme treatment in the following manner, for example. That is, first, a crude natural resin or a mixture thereof is placed in a kneading knead kept at the optimal temperature for the enzyme used.
次に、酵素を酵素至適ｐ Ｈに調整した緩衝液に溶解し
て粗天然樹脂に添加し、１時間程度混練して酵素を充分
に作用させる。そして、上記酵素反応させた天然樹脂に
対し０．５〜１００倍量（対重量）の至適温度温湯で数
回にわたりよく水洗する０次ζこ、この洗浄済み天然樹
脂を１００〜１２０℃で加熱、脱水し、水分を０．５〜
２．０重量％とし、必要に応じて加熱溶融しながら８０
〜１２０メツシユバスの金網で堀過して異物等を除去し
、本発明のチューインガム用天然樹脂が得られる。Next, the enzyme is dissolved in a buffer solution adjusted to the enzyme's optimum pH, added to the crude natural resin, and kneaded for about 1 hour to allow the enzyme to fully act. Then, the washed natural resin is thoroughly washed several times with 0.5 to 100 times the amount (by weight) of hot water at an optimal temperature to the enzyme-reacted natural resin. Heat, dehydrate, and reduce moisture to 0.5~
2.0% by weight, and if necessary, add 80% by heating and melting.
The natural resin for chewing gum of the present invention is obtained by filtering through a wire mesh with a mesh size of ~120 mesh to remove foreign substances.
本発明で用いる酵素は、酵素処理を行う札天然樹脂の種
類によって異なるが、プロテアーゼを含有する酵素が好
ましく、プロテアーゼのみが、もしくは、セルラーゼ、
タンナーゼ、アミラーゼ。The enzyme used in the present invention varies depending on the type of natural resin to be enzyme-treated, but enzymes containing protease are preferable, and protease alone or cellulase,
tannase, amylase.
リパーゼ等の酵素と組み合わせた混合物が好適である。Mixtures in combination with enzymes such as lipases are preferred.
例えば、チクルに対してはプロテアーゼ。For example, protease for chicle.
セルラーゼ、タンナーゼ、ソルバに対してはプロテアー
ゼ、アミラーゼ、リパーゼ、ジェルトンに対してはプロ
テアーゼ、セルラ〜ゼ、クンナーゼを各々１〜３種組み
合せて用いると効果的である。For cellulase, tannase, and solver, it is effective to use protease, and for amylase, lipase, and jelutane, it is effective to use a combination of one to three of each of protease, cellulase, and cunnase.
また、用いる酵素の量は、粗天然樹脂に対して好ましく
は０．１−１０重量％、更に好ましくは０．５〜２．０
重蓋％である。上記用いる量が０．１重蓋％を下回ると
、官能評価では効果が認められζこくくなり、逆に１０
重量％を上回ると、使用する酵素によっては酵素自身の
風味が感じられる様になる。The amount of enzyme used is preferably 0.1-10% by weight, more preferably 0.5-2.0% by weight based on the crude natural resin.
This is a heavy percentage. When the above-mentioned amount used is less than 0.1%, the effect is recognized in the sensory evaluation and becomes thicker;
If the amount exceeds % by weight, depending on the enzyme used, the flavor of the enzyme itself may be felt.
また、酵素を溶解する緩衝液は、粗天然樹脂に対して０
．５〜１００倍量（対重量）にすることが望ましい。０
．５倍量を下回ると、溶出された雑味成分が、混練の際
、再び天然樹脂に練り込まれてしまう傾向がある。逆に
、１００倍量を上回ると、酵素濃度が薄くなって天然樹
脂と酵素との接触が不十分になり効果が期待できなくな
る傾向がある。In addition, the buffer solution for dissolving the enzyme is 0% relative to the crude natural resin.
．． It is desirable to use 5 to 100 times the amount (by weight). 0
．． If the amount is less than 5 times, the eluted miscellaneous flavor components tend to be kneaded into the natural resin again during kneading. On the other hand, if the amount exceeds 100 times, the enzyme concentration becomes diluted and the contact between the natural resin and the enzyme becomes insufficient, and the effect tends not to be expected.
このようにして精製されたチューインガム用天然樹脂を
、常法に従い、他の諸原料とともに配合することにより
、雑味のない風味の良好なチューインガムを得ることが
できる。By blending the thus purified natural resin for chewing gum with other raw materials according to a conventional method, chewing gum with a good flavor and no unpleasant taste can be obtained.
Ｃ発明の効果〕
以上のように、本発明のチューインガム用天然樹脂は、
粗天然樹脂と酵素とを混練し、作用さゼることにより、
粗天然樹脂中の雑味成分と酵素とが充分に反応し、雑味
が除去されている。C. Effects of the invention] As described above, the natural resin for chewing gum of the present invention has the following effects:
By kneading crude natural resin and enzyme and letting them work together,
The off-flavor components in the crude natural resin react sufficiently with the enzyme, and the off-taste is removed.
また、本発明の精製されたチューインガム用天然樹脂を
配合したチューインガムは、従来のチューインガムに比
べて苦渋味等の雑味が少なく、長時間咀しゃくをしても
甘味５風味の質に影響することがない、また、長期にわ
たり保存していても、雑味成分によるチューインガムの
品質の劣化がない。In addition, the chewing gum containing the purified natural resin for chewing gum of the present invention has less unpleasant tastes such as bitterness and astringency than conventional chewing gum, and even if chewed for a long time, the quality of the sweetness and five flavors will not be affected. Furthermore, even if stored for a long period of time, the quality of the chewing gum will not deteriorate due to taste components.
以下、実施例を挙げて本発明を具体的に説明する。The present invention will be specifically described below with reference to Examples.
〔実施例１〜６〕 表１〜表３に示すように粗チクル、粗ソルバ。[Examples 1 to 6] As shown in Tables 1 to 3, coarse chicle and coarse solver.
粗ジェルトン各１５０ｇを、用いる酵素の至適温度に保
温した１１容量の混練ニーダ−に投入し、これに酵素各
種１．５ ｇ ｔｃ緩衝液８００ｍｌ！に溶解した溶液
を加え、１時間混練した。その後、至適温度の温湯８０
０ｍｌで１０分間洗浄することを６回繰り返した。次に
、この天然樹脂を１２０℃で３０分加熱混練し、１００
メツシユの金網でｔ戸遇し、精製天然樹脂とした。150 g of each crude jeltone was put into an 11-capacity kneader kept at the optimum temperature for the enzyme used, and 1.5 g of each enzyme and 800 ml of TC buffer solution were added. A solution dissolved in was added and kneaded for 1 hour. After that, take 80 minutes of warm water at the optimum temperature.
Washing with 0 ml for 10 minutes was repeated six times. Next, this natural resin was heated and kneaded at 120°C for 30 minutes, and
It was covered with mesh wire mesh and made into a purified natural resin.
〔比較例１〜１２〕
表１〜表３に示す条件で天然樹脂を精製し、試（注）酵
素
プロテアーゼ：天野製薬■製プロレザー（バチルス（Ｂ
ａｃｉｌｌｕｓ）起
源）
タンナーゼ：三共■製紅茶用タンナーゼアミラーゼ；天
野製薬■製アミラーゼＡＤ（バチルス ズブチリス
（Ｂａｃｉｌｌｕｓ ５ｕｂｔｉｌｉｓ）起源）セルラ
ーゼ；協和発酵■製ドリセラーゼ（注）ｉｌｌ液
液 ； ０．１ Ｍアンモニア緩衝液（ｐＨ１０）６０
℃
Ｂ ； ０． Ｉ Ｍ酢酸緩衝液（ｐＨ４，５）５０℃
Ｃ； ０． Ｉ Ｍリン酸緩衝液（ｐＨ７）８０℃
得られた実施例、比較例の各精製チューインガム用天然
樹脂をそのまま官能検査の試料とした。[Comparative Examples 1 to 12] Natural resins were purified under the conditions shown in Tables 1 to 3, and test (Note) enzyme protease: Proleather (Bacillus (B
Tannase: Sankyo black tea tannase amylase; Amano Pharmaceutical ■ amylase AD (Bacillus subtilis origin) cellulase; Kyowa Hakko ■ Driselase (note) ill solution; 0.1 M ammonia buffer (pH10)60
°C B; 0. IM acetate buffer (pH 4,5) 50°C; 0. IM phosphate buffer (pH 7) 80°C Each of the obtained purified natural resins for chewing gum of Examples and Comparative Examples was used as a sample for the sensory test.
ただし、チクルのみはそのままで食すると歯への付着が
著しいので、乳化剤（モノグリセライド）。However, if you eat chicle as it is, it will stick to your teeth, so emulsifiers (monoglycerides) are used.
タルクを各々チクルに対して２．５重量％、９．５重量
％添加した。Talc was added in an amount of 2.5% by weight and 9.5% by weight based on chicle, respectively.
なお、評価は、苦渋味と興味異臭について天然樹脂の種
類別に成人パネラ−３０名により、以下の７段階評価に
よる官能判定比較を行なった。In addition, the evaluation was conducted by 30 adult panelists for each type of natural resin in terms of bitterness and astringency and interesting odor, using the following 7-level evaluation method to compare sensory evaluations.
以上、表４〜表６によると、本発明により得られる酵素
処理されたチエ−インガム用天然樹脂は、従来の処理、
及び粗天然樹脂そのものに比べて雑味のない極めて優れ
たチューインガム用天然樹脂であることがわかる。According to Tables 4 to 6 above, the enzyme-treated natural resin for chewing gum obtained by the present invention can be obtained by conventional treatment.
It can be seen that this is an extremely superior natural resin for chewing gum that has no unpleasant taste compared to the crude natural resin itself.
次に、上記実施例、比較例のチューインガム用天然樹脂
を配合したチューインガムを作成した。Next, chewing gums containing the chewing gum natural resins of the above Examples and Comparative Examples were prepared.
〔実施例７．比較例１３．１４）
表７に示す組成で、ニーダ−を用いて原料を良次に、得
られたチューインガムベースを用い、各々下記に示す組
成で原料を混練し、エキストルーダ−で成型し板ガムを
得た。[Example 7. Comparative Example 13.14) Using the composition shown in Table 7, the raw materials were kneaded using a kneader, and the resulting chewing gum base was kneaded with the composition shown below, and then molded with an extruder to form a sheet gum. I got it.
チューインガムベース ２０部砂 Ｋ！
５１
グルコース １３コーンシロツ
プ １５グリセリン
１天然ペパーミント香料 ０
．にれにより得たチューインガムを、前記天然樹脂の時
と同じ評価により、官能テストを実施した。Chewing gum base 20 parts sand K!
51 Glucose 13 Corn syrup 15 Glycerin
1 Natural peppermint flavor 0
．． The chewing gum obtained from Nure was subjected to a sensory test using the same evaluation as for the natural resin.
以上、表８によると、本発明に係る酵素処理を施したチ
ューインガム用天然樹脂を配合したチューインガムは、
粗天然樹脂、あるいは従来の処理方法で処理された天然
樹脂を配合して得られるチューインガムに比べて極めて
優れたものが得られることがわかる。すなわち、本発明
に係る酵素処理されたチューインガム用天然樹脂を用い
ることにより、雑味が非常に除去されたチューインガム
を提供できる。As mentioned above, according to Table 8, the chewing gum containing the enzyme-treated natural resin for chewing gum according to the present invention is
It can be seen that the chewing gum obtained is extremely superior to chewing gums obtained by blending crude natural resins or natural resins treated with conventional processing methods. That is, by using the enzyme-treated natural resin for chewing gum according to the present invention, it is possible to provide chewing gum from which unpleasant taste has been significantly removed.
Claims (1)
天然樹脂。A natural resin for chewing gum characterized by being enzyme-treated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2182955A JP2804833B2 (en) | 1990-07-10 | 1990-07-10 | Gum base containing natural resin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2182955A JP2804833B2 (en) | 1990-07-10 | 1990-07-10 | Gum base containing natural resin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0471449A true JPH0471449A (en) | 1992-03-06 |
| JP2804833B2 JP2804833B2 (en) | 1998-09-30 |
Family
ID=16127268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2182955A Expired - Fee Related JP2804833B2 (en) | 1990-07-10 | 1990-07-10 | Gum base containing natural resin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2804833B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003002902A (en) * | 2001-06-18 | 2003-01-08 | Sumitomo Rubber Ind Ltd | Natural rubber, method for producing the same and rubber composition |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4932066A (en) * | 1972-07-28 | 1974-03-23 | ||
| JPS5179762A (en) * | 1974-12-27 | 1976-07-12 | Sankyo Co | |
| JPS5179763A (en) * | 1974-12-27 | 1976-07-12 | Sankyo Co | |
| JPS5688758A (en) * | 1979-12-20 | 1981-07-18 | Sankyo Co Ltd | Chewing gum containing dextranase and its production |
-
1990
- 1990-07-10 JP JP2182955A patent/JP2804833B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4932066A (en) * | 1972-07-28 | 1974-03-23 | ||
| JPS5179762A (en) * | 1974-12-27 | 1976-07-12 | Sankyo Co | |
| JPS5179763A (en) * | 1974-12-27 | 1976-07-12 | Sankyo Co | |
| JPS5688758A (en) * | 1979-12-20 | 1981-07-18 | Sankyo Co Ltd | Chewing gum containing dextranase and its production |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003002902A (en) * | 2001-06-18 | 2003-01-08 | Sumitomo Rubber Ind Ltd | Natural rubber, method for producing the same and rubber composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2804833B2 (en) | 1998-09-30 |
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