JPH06153804A - Chewing gum - Google Patents

Abstract

PURPOSE:To provide chewing gum having mild, voluminous and bodied flavor, and highly quick in flavor manifestation, flavoring just after taken. CONSTITUTION:In the calendering process for chewing gum, fine sucrose powder ca.1-100mum in particle size to which ethanol and a flavoring ingredient are added and adsorbed is used as meal. The amount of the fine powder to be used is ca.0.5-5wt.% based on the chewing gum, and the fine powder can repeatedly used in any calendering process.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention has a mild and voluminous flavor obtained by using a powdered sucrose powder adsorbing a flavor substance and ethanol in a plate gum spreading step. The present invention relates to a chewing gum in which a flavor is extremely rapidly expressed.

[0002]

2. Description of the Related Art Perfume ingredients kneaded into chewing gum dough do not completely elute even when chewing gum. For example, using gas chromatography, elution of perfume by chewing gum (residual rate) According to the results of the measurement of peppermint gum, 1 minute was obtained by chewing for the first 5 minutes.
3 to 15%, 21 to 22% after 10 minutes, 27 to 3 after 20 minutes
0%, 36-38% after 30 minutes, 49-52% after 60 minutes
It was reported that the fragrances of the above were only eluted [Food Hygiene Journal 20 (6) 456-461 (197).
9)].

In order to make up for the above-mentioned drawbacks, conventional solid perfume particles having a thickness of, for example, about 1250 to 2300 microns and printed on at least one surface thereof are used. Particles are about 35-230 from the surface
A chewing gum having a surface printed with solid flavorant particles which penetrates to a micron depth and in which the flavorant particles are applied in an amount of about 0.14 to 0.54% (by weight) of the gum stick. And its manufacturing method have been proposed (see Japanese Patent Publication No. 59-3177).

According to this proposed method, specifically, a liquid perfume is coated as fine emulsified particles with gelatin, wax, polyethylene or the like, and this is printed on a gum surface as an aqueous slurry, or Or on a edible substrate (eg, gum arabic, ethyl cellulose, calcium alginate, dextrin, silica, starch or water-soluble gum, shellac) that is soluble or dispersible in water, or a synthetic flavoring agent that is oily or immiscible with water. To form solid flavorant particles which are then directly printed as a non-aqueous slurry (eg, a mixture of stabilized orange terpenes, ethyl acetate or a confectionery topcoat slurry) with a direct printing method or offset gravure. By printing on the gum in the same way as printing, the added amount of flavor is added to the conventional base material. It is set to suffice about 40% to 85% as compared with the method of.

[0005]

However, in the method proposed above, fine perfume particles obtained by emulsifying and spraying a liquid perfume with gelatin, wax, polyethylene or the like, or a perfume is used. Gum arabic, ethyl cellulose,
The solid flavoring agent particles absorbed in dextrin, starch or water-soluble gum substances are printed on the surface of the chewing gum as a slurry, which is a natural result from the nature of the carrier used. The expression is rather slow, and it is impossible to enjoy the excitement of scenting from the moment the package is opened. Further, since the printing process is included in the manufacturing process, in addition to the cost demerit of increasing the equipment and man-hours, extremely delicate control of the coating thickness and the penetration depth is required, and thus there are some difficulties in practical use. .

[0006]

[Means for Solving the Problems] In the production process of plate gum, the chewing gum raw material that has been mixed with a mixer is put into an extruder to finish it into a uniform structure and then extruded into a thick plate shape from a nozzle, and then to the front and back of the chewing gum. After applying the adhesion-preventing powder, a rolling process of gradually rolling to a final product thickness with 4 to 5 rolls is performed, and finally, cooling and aging are performed for packaging.

The inventors of the present invention used fine powder of sucrose (hereinafter,
When used as flavor sugar), the effect as pollination is not inferior, and the nuance of flavor expression is delicate depending on at which stage of 1-5 roll rolling the flavor sugar of the present invention is used. Furthermore, surprisingly, by adding ethanol in combination with the flavor sugar, the flavor can be expressed more quickly, and the flavor becomes milder to increase the volume and richness. Found and completed the present invention.

[0008] Therefore, the object of the present invention is that the existing device can be used as it is, and the aroma can be expressed very quickly by a simple means, and the pleasant aroma can be enjoyed from the moment the chewing gum package is opened. Providing a revolutionary chewing gum that can be used.

The above object of the present invention can be achieved by a chewing gum characterized in that a flavoring agent powder containing ethanol or a mixture of flavoring agent powder and powdered ethanol is attached and stored on the surface. .

As the flavoring agent powder in the present invention, particularly fine powder of sucrose having a flavor component attached thereto, that is, flavor sugar is advantageously used.

Examples of flavor components that can be used in this flavor sugar include citrus oils such as orange oil, lemon oil, grapefruit oil, and lime oil; sage, rosemary, peppermint, perilla, basil,
Spice oils such as ginger and wasabi, or oleoresin obtained by solvent extraction of these; aromatic vegetable oils such as coffee oil, roast nut oils and sesame oil; menthol, vanillin, maltol, linalool,
Examples thereof include natural or synthetic fragrance compounds such as geraniol, citral and limonene; and prepared fragrance compositions obtained by appropriately mixing citrus essential oils, spice oils or oleoresin and natural or synthetic fragrance compounds as described above. .

The proportion of ethanol used together with these flavor components is not strictly limited and can be changed according to the type and structure of chewing gum. For example, the weight of the flavor component as described above. Generally about 2 to about 300%, preferably about 5 to about 1
A range of 50%, more preferably about 10 to about 100% can be exemplified. These ethanol are basically adsorbed to sucrose as a mixture mixed with a flavor component in advance, but as another embodiment, flavor sugar to which the flavor component is adsorbed is separately powdered in advance with ethanol using dextrin or the like. It is also possible to mix the resulting powdered alcohol.

On the other hand, the sucrose fine powder as a base of flavor sugar has a particle size of about 1 to about 100 microns, preferably about 30 to about 60 microns, more preferably about 40 to about.
Advantageously, it is in the range of about 50 microns. Such sucrose fine powder can be obtained, for example, by pulverizing high-purity granulated sugar.

The mixing ratio of the flavor component to the sucrose fine powder is not strictly limited, and can be varied within a wide range depending on the type of the flavor component, but generally it is 1 by weight. A range of about 0.005 to about 0.1, preferably 1: about 0.01 to about 0.05 is often used.

In the present invention, there is no particular limitation on the method for preparing flavored sugar by supporting the flavor component as described above on such sucrose fine powder, but in a preferred embodiment, sucrose in a fluidized state is shown. A uniform adsorbate can be easily obtained by spraying the flavor component and ethanol as described above on the fine powder. In a further preferred embodiment, a more preferable adsorbate can be obtained by spraying a diluting solution in which the flavor component and ethanol are mixed in advance.

Further, in the present invention, if desired, the sucrose fine powder as described above or a flavor sugar obtained by adsorbing a flavor component to the sucrose fine powder may have a particle size substantially the same as that of the sucrose fine powder. Additives such as glucose, lactose, dextrin, monosaccharides and polysaccharides such as starch; palatinose, aspartame, stevioside, glycyrrhizin, citric acid, ascorbic acid,
Sweeteners such as chlorophyll, cacao pigment, safflower pigment,
An acidulant, a colorant, caffeine and the like can also be added. The blending ratio of additives other than sucrose is preferably in the range that does not affect the taste of chewing gum and does not delay the elution of flavors, for example, about 0.01 to about 10% by weight relative to sucrose. The range of can be mentioned.

The flavored sugar of the present invention thus obtained can be used as pollination at any stage of the rolling process in the production of chewing gum, and the expression of the flavor component from the chewing gum obtained by each process. However, flavor sugars adsorbing a single flavor component can be used, or a plurality of flavor sugars can be added in different rolling steps.

The amount of the flavored sugar of the present invention added to the chewing gum can be appropriately adjusted depending on the strength of the flavor added to the flavored sugar, but generally it is about 0.5 to about 1 to the weight of the chewing gum base. Often used is in the range of 5%, especially about 1 to about 3%.

The present invention will be described in more detail below with reference to examples.

[0020]

【Example】

Example 1 A coating pan was charged with 960 g of fine sucrose powder having an average particle size of about 50 microns, and 20 g of crystalline menthol was added thereto.
4 dissolved in 20 g of 95 (v / v)% ethanol
0 g was sprayed and adsorbed, and dried with warm air to obtain 990 g of flavor sugar having a mint flavor.

Example 2 10 g of orange oil was adsorbed on 982 g of sucrose fine powder having an average particle size of about 50 microns, 5 g of citric acid fine powder having a particle size of 100 microns or less, and 1 g of ascorbic acid fine powder having a particle size of 100 microns or less. And ethanol content 30
10 g of (w / w)% powdered alcohol was added and uniformly mixed to prepare orange-flavored flavor sugar.

Example 3 Peppermint chewing gum having the following composition was produced by shear mixing using a high horsepower mixer.

Gum base 100 parts by weight sugar 250 〃 glucose 40 〃 starch syrup (Bx85) 60 〃 glycerin 2 〃 peppermint flavor 3.5 〃 take this chewing gum from the mixer and knead it with an extruder, and then use a multi-stage rolling roll to make the final gum. Rolled to a thickness of 2 mm. At the final stage of this rolling step, the peppermint flavor sugar of Example 1 was used as a powder so that the weight ratio to chewing gum was 3%, and a molded plate gum was obtained (invention product 1).

Example 4 An orange chewing gum having the following blending ratio was produced in the same manner as in Example 3.

Gum base 100 parts by weight sugar 250 〃 glucose 40 〃 starch syrup (Bx85) 60 〃 glycerin 2 〃 citric acid 3.5 〃 orange flavor 4.5 〃 chewing gum Example 2 in the final step during rolling
The orange flavored sugar of No. 3 was used as a final product in a weight ratio of 3% to chewing gum to obtain a molded plate gum (invention product 2).

Comparative Example 1 In Example 3, instead of peppermint flavored sugar, sucrose fine powder of about 50 microns was used as a final product in a weight ratio of 3% to chewing gum to obtain a molded plate gum. (Comparative product 1).

Comparative Example 2 In Example 4, instead of orange flavored sugar, sucrose fine powder of about 50 microns was used as a final product in a weight ratio of 3% to chewing gum to obtain a molded plate gum. (Comparative product 2).

The plate gums obtained in Examples 3 and 4 and Comparative Examples 1 and 2 were each wrapped with an inner wrapping paper for chewing gum, and then wax-sealed with an aluminum laminate outer wrapping machine,
After a week, the package was opened and sensory evaluation was performed. The rating is expressed as the average value of 8 professional panelists. Good: 5 points, Normal: 3
Points, defects: 1 point, and the results are shown in Table 1.

[0029]

[Table 1]

[0030]

According to the present invention, chewing gum, particularly plate gum, has a particle size of about 1 to about 100 as a pollen in the manufacturing process.
By using flavor sugar with micronized sucrose fine powder adsorbing and supporting a fragrance together with ethanol, and attaching it to the surface of plate gum, the chewing gum can be industrially used without requiring a special manufacturing apparatus and manufacturing process. The development of the flavor of the product is extremely accelerated, and the mildness of the flavor is achieved by the buffering action of ethanol. Further, by replacing a part of the flavor component incorporated in the gum base with the flavor sugar of the present invention, it is possible to cover the dissolution loss in the gum base, which is extremely advantageous in terms of cost.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Akira Nagiki 4-4-14 Nihonbashi Honcho, Chuo-ku, Tokyo Within Hasegawa Koryo Co., Ltd. Kawasaki Institute Co., Ltd.

Claims (1)

[Claims] 1. A chewing gum, characterized in that a flavoring agent powder containing ethanol or a mixture of flavoring agent powder and powdered ethanol is adhered and held on the surface.