JPH0646760A - Combined chewing gum - Google Patents

Abstract

PURPOSE:To obtain the subject chewing gum having excellent texture and flavor free from water separation and greasiness even in high water content by joining high-water chewing gum comprising specific amounts of a gum base, reducing lactose and water with low-water chewing gum and integrating. CONSTITUTION:(A) High-water chewing gum l comprising 5-18wt.% gum base, 3-40wt.% reducing lactose and <=10wt.% water in the high-water chewing gum and (B) low-water chewing gum 2 comprising <=2.5wt.% water in the low-water chewing gum are extruded from extruders, respectively and formed. The high-water chewing gum l and the low-water chewing gums 2 are laminated by sandwiching the high-water chewing gum in between the low-water chewing gums 2, jointed while being rolled by calendering rolls and integrated. Then the prepared chewing gum is cut by 25X15X10mm to give the objective combined chewing gum 3 having a rectangular three-layer structure, having neither water separation nor greasiness on the surface even in high water content, having excellent texture and flavor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a combination chewing gum composed of a high moisture chewing gum containing a large amount of water and a low moisture chewing gum. The present invention relates to a combination chewing gum that does not cause water separation or stickiness on the surface of the chewing gum for a long period of time, and has a good flavor and texture.

[0002]

2. Description of the Related Art In general, chewing gum has a property that when a large amount of a high-moisture ingredient (for example, fruit juice) is directly mixed into its tissue, it tends to absorb moisture and becomes wet and softens as a whole over time. As a result, the water content in the chewing gum easily becomes supersaturated, and excess water that cannot be retained in the chewing gum leaches out to the surface of the chewing gum to cause water separation, and the chewing gum becomes sticky and adheres to the wrapping paper. Therefore, when mixing a high-moisture ingredient such as fruit juice directly into chewing gum, it is usually necessary to add water while adjusting the amount of water to be 3% by weight (hereinafter referred to as%) or less based on the total weight of chewing gum. It was

Chewing gum usually contains about 2% of water as a water content derived from a gum base and sugars. Therefore, as the amount of high-moisture raw materials such as fruit juice to be mixed in the chewing gum, after all, in the total weight of the chewing gum,
The limit is at most 1%, and therefore, even if fruit juice is mixed, chewing gum cannot fully express its flavor.

For this reason, when a high-moisture raw material such as fruit juice is directly mixed into chewing gum, the fruit juice is usually mixed in a powder form with a excipient such as dextrin in advance. However, even in this case, the admixture amount of the powdered juice is limited to 1% in the total weight of the chewing gum, and if it is mixed more than this, the chewing gum causes moisture absorption or water separation due to the hygroscopicity of the juice component or dextrin,
As with the above, the chewing gum becomes sticky and adheres to the wrapping paper. In addition, the powdered juice is inferior to fresh juice in freshness and juice feeling, and when mixed at about 1%, the original flavor of the juice cannot be sufficiently expressed.

On the other hand, as another method for increasing the content of the high-moisture raw material in the chewing gum, for example, the chewing gum is molded into a block shape, and the central portion of the chewing gum is filled with a syrup containing the high-moisture raw material such as fruit juice. There is a method of making the internal double structure. According to this method, it is possible to add 1% or more of fruit juice to chewing gum.

However, the water in the syrup is transferred to the chewing gum during storage, the syrup loses fluidity, and the chewing gum becomes moist and sticky. Further, during chewing, only the syrup flows out into the mouth first, and most of the flavor of the fruit juice is felt intensively in the early stages of chewing, so that the flavors of the chewing gum and the fruit juice cannot be tasted together. Further, the above chewing gum is extruded by supplying syrup to the center to form a rope-shaped chewing gum having a double structure, appropriately molded, and manufactured by cutting, but the center syrup flows out from the chewing gum during cutting. However, there is a problem in that the yield is low and the production efficiency is poor.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object thereof is to make chewing gum contain a large amount of water.
Moisture is not retained in the chewing gum for a long period of time and does not leach out, resulting in no water separation or surface stickiness.For example, even when a high-moisture ingredient such as fruit juice is mixed, the juice and chewing gum are integrated for a long time during eating. Further, there is provided a combination chewing gum which can be tasted in a desired manner and which has a proper chewing feeling even if the chewing gum contains a large amount of water.

[0008]

[Means for Solving the Problems] The above objects are the following high-moisture chewing gum (A) and low-moisture chewing gum (B).
This is achieved by a combined chewing gum in which and are joined and integrated. (A) 5-18 in gum base in high moisture chewing gum
%, Reduced lactose 3-40%, water content 10% or less, high-moisture chewing gum. (B) A low-moisture chewing gum having a water content of 2.5% or less in the low-moisture chewing gum.

That is, the present inventors first examined the composition of chewing gum that does not cause syneresis for a long period of time even if a large amount of water is directly mixed in the chewing gum. Then, attention was paid to the effect of reducing lactose on water separation. However, since reduced lactose alone has a limit to the effect of preventing water separation, as a result of further study, after specifying the amount of the gum base, if reducing lactose is contained, a good effect of preventing water separation can be obtained, and furthermore, when chewing, such as juice. It was found that the elution rate of the high-moisture raw material was kept moderate and that the chewing gum and fruit juice could be tasted together over a long period of time.

Further, since such a high-moisture chewing gum alone is too soft as a chewing gum and a chewing gum with elasticity and favorable chewing comfort cannot be obtained, this high-moisture chewing gum has a low water content and a gum base amount. Many, low-moisture chewing gum is prepared separately, and if this is combined with high-moisture chewing gum to supplement the amount of gum base, the chewing comfort of the finally obtained combined chewing gum can be made to have a suitable elasticity and favorableness. Found and completed the present invention.

Next, the present invention will be described in detail. The combination chewing gum of the present invention contains a specific amount of gum base and reduced lactose, and has a high water content chewing gum (A) having a water content of 10% or less, and a water content of 2.5% bonded and integrated with the chewing gum.
It is composed of the following low-moisture chewing gum (B), and its form includes, for example, a combination chewing gum as shown in FIG. In FIG. 1, 1 is a high moisture chewing gum and 2 is a low moisture chewing gum.

First, the gum base used for the high moisture chewing gum may be a gum base normally used for chewing gum. The blending amount is set to 5 to 18%. That is, if the content is less than 5%, the amount of the gum base is too small, so that most of the sugar is eluted before the chewing gum is sufficiently chewed, and the chewing gum becomes a semi-fluid and extremely soft state, and the texture is likely to be swallowed. .
On the other hand, if it exceeds 18%, the mixing ratio of reduced lactose and other sugars in an amount sufficient to exert a water retaining effect in the limited amount of high-moisture chewing gum is reduced, resulting in a water retaining effect. descend.

Next, the reduced lactose used as a water retention component in the high-moisture chewing gum of the present invention is a sugar alcohol in which the glucose group portion of lactose is reduced by adding hydrogen to lactose. Then, this reduced lactose has a water-retaining effect of binding and retaining water molecules as crystal water to prevent the water molecules from leaching to the surface of the chewing gum.

The reduced lactose is divided into dihydrate, monohydrate and anhydride depending on the number of water molecules bound. Among them, the monohydrate can bind one water molecule per molecule, and the anhydride can bind two water molecules per molecule. Therefore, in the present invention, it is particularly preferable to use a monohydrate or an anhydride. In particular, anhydrides are more preferable because they exhibit a greater water retention effect.

The blending amount is 3-40% in the total weight of the high-moisture chewing gum. That is, if it is less than 3%, a sufficient water retention effect cannot be obtained. Conversely, 4
If it exceeds 0%, the chewing gum itself becomes hard and the chewing gum becomes uncomfortable, although it has a water retaining effect.

Further, it is preferable to use powdered and fine particles of the above-mentioned reduced lactose, since more water can be bound to the reduced lactose, since the water-retaining effect becomes large. In addition, the chewing gum has a good texture without roughness. In that respect, the particle size is preferably 200 mesh or more.

Further, it is preferable to use a stabilizer together with the above-mentioned reduced lactose because the water retention effect is increased. Examples of the stabilizer include polymeric substances such as starch, gum arabic, locust bean gum, gelatin and xanthan gum, and these may be used alone or in combination.

Among them, xanthan gum is particularly preferable because it exhibits a water retention effect in a smaller amount. The amount added is 0.2 to 1.0 in the total weight of the high-moisture chewing gum.
% Is preferred.

When a stabilizer or the like is added, it is possible to dissolve and disperse these in a liquid component in advance and then mix them with other raw materials to uniformly disperse them in the high-moisture chewing gum. It is suitable because a uniform water retention effect can be obtained.

Next, the water content in the present invention refers to both the sugar contained in the chewing gum itself, the water derived from the gum base, and the water derived from the high-moisture raw material that is mixed with the chewing gum during the production of fruit juice, for example.

As the high-moisture raw material, for example, straight fruit juice, concentrated fruit juice, powdered fruit juice solution, tea extracts, coffee extracts, alcoholic beverages, as well as acidulants, nutrients (vitamins, etc.) spices, etc. are dissolved in an aqueous medium. The ones that have been made are listed. These may be appropriately used depending on the desired flavor.

The amount of these high-moisture raw materials mixed is such that the amount of water in the high-moisture chewing gum is 10% or less, preferably 2.
It is set to be 8 to 8%. That is, if it exceeds 10%, the liquid component cannot be sufficiently held even with the above-mentioned specific amount of reduced lactose or the stabilizer, and excess water leaches out to the surface of the chewing gum, causing water separation. is there.

Further, sweeteners, flavors, colorants and acidulants may be appropriately used as other components in the high moisture chewing gum. Examples of the sweetener include powdered sugar, starch syrup and other sugar sweeteners commonly used in chewing gum, and non-sugar sweeteners such as stevia, and these may be used alone or in combination. Above all, it is preferable to use anhydrous maltose or anhydrous glucose alone or in combination because the water retention is further improved.

Next, as the low-moisture chewing gum that is bonded and integrated with the high-moisture chewing gum, a chewing gum that is usually produced may be used. However, in order to make up for the lack of the gum base amount of the high-moisture chewing gum and to make the chewing feeling of the whole combination chewing gum good, the amount of the gum base contained in the total weight of the combination chewing gum finally becomes 18 to 25%. It is desirable to adjust so that

That is, if the content of the gum base in the combined chewing gum is less than 18%, the sugars are likely to be rapidly eluted during chewing, so that most of the sugars are eluted before chewing sufficiently and a semi-fluid state is formed. It becomes soft and tends to be swallowed. Conversely, 2
If it exceeds 5%, the elasticity becomes too strong, the texture becomes poor, and the moldability tends to deteriorate due to the shrinkage of the chewing gum.

The amount of water in the low-moisture chewing gum is set to 2.5% or less based on the total weight of the low-moisture chewing gum. That is, if it exceeds 2.5%, the chewing gum itself becomes wet and water separation occurs, and it is not possible to obtain a good texture having appropriate elasticity. In addition, high-moisture raw materials such as fruit juice may be appropriately contained as long as they are 2.5% or less.

The combination chewing gum of the present invention is produced, for example, as follows using the above-mentioned high moisture chewing gum and low moisture chewing gum. That is, for example, in the case of producing a combination chewing gum (3) having a three-layer structure in which the high moisture chewing gum (1) is sandwiched between the low moisture chewing gum (2) as shown in FIG. The low-moisture chewing gum (2) and the low-moisture chewing gum (2) may be extruded into a sheet shape, respectively, and then the low-moisture chewing gum (2) may be laminated so that the high-moisture chewing gum (1) is sandwiched between them, and compression-molded with a rolling roller. Alternatively, after the sheet-shaped chewing gums are sandwiched and laminated, they may be cut into a certain size, put into a molding die, and pressed from above to be bonded.

The form of the combination chewing gum (3) in the present invention is not limited to the three-layer structure as shown in FIG. 1, and further chewing gum may be laminated to form a multi-layer structure. Alternatively, as shown in FIG. 2, a high moisture chewing gum (1) is partially covered with a low moisture chewing gum (2) to form a double structure, or the double moisture chewing gum (1) is pressed in a mold to form a high moisture chewing gum (1). You may make it the structure completely included. Further, as shown in FIG. 3, it may be formed in an appropriate shape such as a checkered pattern structure.

The shape of the combination chewing gum may be a block shape, a plate shape, a column shape or the like. The ratio of the high-moisture chewing gum (1) and the low-moisture chewing gum (2) is appropriately set so as to take advantage of the characteristics of the high-moisture chewing gum (1) and to have good chewing comfort.
As described above, it is preferable that the amount of gum base in the combination chewing gum is 18 to 25%.

The chewing gum of the present invention may be coated with candy, sugar coating, rice cake or the like, or a chewing gum layer may be further laminated. Further, when ascorbic acid (vitamin C) or fruit juice is mixed with chewing gum, fumaric acid or glycerol is added or the pH is adjusted to 2.
The setting of 7 to 4.0 is more preferable from the viewpoint of preventing browning of fruit juice.

[0031]

INDUSTRIAL APPLICABILITY As described above, the combination chewing gum of the present invention contains a specific amount of reduced lactose as a water-retaining component in the high-moisture chewing gum, and can maximize the water-retaining effect of reduced lactose. A certain amount of gum base is used. Therefore, even if a large amount of water is contained in the chewing gum, the water is retained by the reduced lactose, so that the entire chewing gum is moistened and softened during long-term storage, and the water does not leach to the surface of the chewing gum and do not separate. , Does not adhere to the wrapping paper.

Further, for example, even when a high-moisture ingredient such as fruit juice is contained, only the juice does not flow out first in the mouth during chewing, and the flavors of the chewing gum and the fruit juice are integrated for a long time. You can taste it. Furthermore,
High-moisture raw materials such as fruit juice, which can be mixed only in a small amount in the past, can be mixed in a large amount in chewing gum, and the flavor can be sufficiently expressed. For example, when fruit juice is used, it is possible to obtain a fruit gum with a high freshness and a fresh and fresh flavor.

In the combination chewing gum of the present invention, the high water content chewing gum and the low water content chewing gum are joined and integrated. Therefore, despite having a large amount of water, it has moderate elasticity,
It has a good chewing comfort. In addition, various combination chewing gums can be produced by changing the combination form of high-moisture chewing gum and low-moisture chewing gum and the flavor and color tone of each.

Further, as shown in FIG. 1, when high-moisture chewing gum is sandwiched and laminated with low-moisture chewing gum,
High moisture chewing gum is partially exposed to the outside air. At this time, as the water content, when a fruit juice or the like containing a large amount of an acid component that easily causes moisture absorption is mixed, moisture is easily absorbed from the exposed portion and water separation is particularly likely to occur. Can be maintained, and good quality can be maintained for a long time. Further, the chewing gum of the present invention can be easily produced using conventional production equipment and packaging equipment.

Next, the present invention will be specifically described with reference to examples. [Examples 1 to 13 and Comparative Examples 1 to 7] With the compositions shown in Tables 1 and 2, the respective raw materials were kneaded in a mixer, and then extruded into a sheet form from an extruder to obtain a high water content chewing gum and a low water content. I got chewing gum. The water content of the reduced lactose monohydrate used was 5%, the water content of the starch syrup was 15%, and the water content of the apple juice concentrate was 28%.

Next, the low-moisture chewing gum (1) was laminated so that the high-moisture chewing gum (2) was sandwiched between them, and they were bonded by rolling with a rolling roller. Further, this was cut into 25 × 15 × 10 mm to obtain a combination chewing gum (3) having a rectangular three-layer structure as shown in FIG. At this time, the weight ratio of the high moisture chewing gum and the low moisture chewing gum was set to 1: 1. In Comparative Example 7, only high-moisture chewing gum was used without combining with low-moisture chewing gum.

After packaging the resulting combined chewing gum,
It was left for 1 week in an environment of a temperature of 35 ° C. and a humidity of 75% RH, and a chewing gum immediately after production was used as a control for sensory evaluation of appearance (existence of water separation), texture and flavor by 20 professional panelists. The results are also shown in Tables 1 and 2.

[0038]

[Table 1]

[0039]

[Table 2]

From the above results, the combined chewing gums of the examples did not cause syneresis and maintained good texture and flavor for a long period of time. On the other hand, the combination chewing gums of Comparative Examples are all unbalanced in the amount of juice of the high-moisture chewing gum and the blending amount of the reduced lactose and the gum base, or because the low-moisture chewing gum is not combined, the syneresis occurs and packaging is performed. It adhered to the paper and had a bad texture and flavor.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a molding example of a combination chewing gum of the present invention.

FIG. 2 is an explanatory view showing another molding example of the combination chewing gum of the present invention.

FIG. 3 is an explanatory view showing another molding example of the combination chewing gum of the present invention.

[Explanation of symbols]

 1 High moisture chewing gum 2 Low moisture chewing gum 3 Combination chewing gum

Claims (1)

[Claims] 1. A combination chewing gum obtained by joining and integrating the following high-moisture chewing gum (A) and low-moisture chewing gum (B). (A) 5-18 in gum base in high moisture chewing gum
% By weight, reduced lactose 3-40% by weight, water 10% by weight
High-moisture chewing gum made up of the following. (B) A low-moisture chewing gum having a water content of 2.5% by weight or less in the low-moisture chewing gum.