JPH0662750A - Fragrant chewing gum and its production - Google Patents

Abstract

PURPOSE:To obtain a chewing gum having preferable fragrance during chewing and tasting fragrance for a long time owing to its excellent continuity of fragrance. CONSTITUTION:The chewing gum is comprised of a sucrose ester of a aliphatic acid and a smoking component. The production of the same specifically consists of a smoking process of a chewing gum base containing an emulsifier such as a sucrose ester of an aliphatic acid, a glyceride, etc., a mixing process in which the smoked chewing gum base, sucrose and a coloring and fragrant material are mixed and a molding process of the mixture. Especially in case of using the sucrose ester of an aliphatic acid, anticariousity is expressed owing to a combined effect when used with the smoking component.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a smoked scented chewing gum excellent in the taste of smoked scent and its durability, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, due to diversification of consumer preference,
As the chewing gum, those having various scents or functionalities, those combined with confectionery such as gummy jelly, and the like have been commercialized. And there is a desire for a new flavored chewing gum. Therefore, it is considered that a commercially available natural smoked liquid (liquid or powder) is added as a flavoring agent to a chewing gum base together with sugars and the like to give the chewing gum a smoky taste. Further, in order to strengthen the smoked aroma, a method of concentrating the liquid smoked liquid and adding a liquid smoked liquid concentrate made water-soluble with propylene glycol, alcohol or the like can be considered.

However, in the former case, the smoky sensation is weak, and the fragrance is lacking and the durability is not long. Further, in the latter case, the smoky sensation is enhanced, but since propylene glycol, alcohol and the like are used, the scent is not good and the smoked scent is not durable.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and has a preferable smoked odor from the time of chewing, is excellent in its sustainability, and can be enjoyed for a long time. We examined chewing gum. As a result, smoke the chewing gum base with added emulsifier,
Then, by mixing with saccharides, the smoke and smoke components generated when the smoke material burns is well adsorbed on the chewing gum base, and chewing gum with excellent smoke and its durability can be obtained. The present invention has been found.

It is an object of the present invention to provide a smoked chewing gum having a suitable smoke scent from the time of chewing and having a persistent scent even after chewing for a long time, and a method for producing the same.

[0006]

[Means for Solving the Problems] The above object is to smoke a scented chewing gum containing sucrose fatty acid ester and a smoking component, and a chewing gum base containing an emulsifier. It is achieved by a method for producing a smoked chewing gum, which comprises a step of mixing the smoked substance with a sugar and a flavoring agent, and a step of molding the mixture.

Next, the present invention will be described in detail. The chewing gum of the present invention is produced, for example, as follows. That is, first, a chewing gum base and an emulsifier are mixed and smoked.

The gum base used in the present invention includes vinyl acetate resin, natural waxes, talc, rubber, ester gum, etc. These may be used alone or in combination depending on the purpose.

As the emulsifier, it is preferable to use sucrose fatty acid ester, glycerin fatty acid ester, lecithin and the like. Among them, when the sucrose fatty acid ester is used, due to the interaction with the smoke component, in addition to the addition of the smoker,
An anti-caries effect is obtained. When glycerin fatty acid ester is used, the texture is further improved, and chewing gum having excellent physical properties can be obtained.

As the sucrose fatty acid ester, sucrose esterified with a fatty acid having 12 to 18 carbon atoms may be mainly used. Particularly, as the fatty acid, stearic acid and palmitic acid are 30:70 (weight ratio), and Ester 7
A sucrose fatty acid ester of 0%, diester and 30% polyester is preferred.

[0012] Further, the smoked smoke is obtained by crushing the woody part of the hardwood such as cherry blossoms, parrots, apples, hickory, rice balls, swords, beech, etc. It is preferable to use smoked chips or the like made of the above raw materials as a smoke material.

As a method of smoking, for example, a chip-like emulsifier-containing gum base that has been solidified in advance is placed on a shelf in a smoker, and smoked in a stationary state, or a gum base to which an emulsifier is added is mixed in a mixer with a lid. Examples include a method of smoking while stirring and mixing. Among them, stirring the gum base with the emulsifier in a mixer with a lid, and smoking the mixture while mixing can save space and efficiently.
It is preferable in that a stable effect can be obtained in a short time. Further, it is preferable that smoking is performed at a temperature of 20 to 90 ° C. for 20 minutes or more.

By this step, the steam generated when burning the smoke material and the smoke components such as phenol, carbonyl compound and furfural are well adsorbed on the chewing gum base, and are uniformly dispersed to give a smoke smell. Can be given.

After smoked as described above, sugars, flavors and the like are added in the mixer. Examples of the saccharide include powdered sugar obtained by crushing granulated sugar, maltitol, glucose, maltose, sorbitol, lactose and the like, and a softening agent such as sorbitol solution and starch syrup may be used. It is generally preferable that the sugar be used in an amount of 40 to 60% of the chewing gum, but it may be about 20% or not used at all.

As the flavoring agent, a natural smoked liquid may be used in addition to the ones usually used in foods. Examples of the natural smoked liquid include liquid smoked liquid, concentrated liquid smoked liquid, smoked crystals, and smoked powder in which the above smoke components are adsorbed on powder.

Next, the above mixture is molded into a chewing gum by rolling with a roller, discharging with a nozzle, molding from chips into rotation and the like.

The chewing gum thus obtained is provided with a good smoky aroma and is excellent in sustainability, so that the chewing gum can be tasted for a long time during chewing.

[0018]

As described above, the method for producing a smoked chewing gum of the present invention has a preferable smoked aroma from the time of chewing by smoking a chewing gum base containing an emulsifier, and is excellent in its sustainability. The purpose is to provide a chewing gum that allows you to taste smoked scent for a long time. Further, particularly, when sucrose fatty acid ester is used as an emulsifier, the combined use with a smoky component exerts excellent caries resistance.

Next, the present invention will be specifically described with reference to examples. (Example 1) Vinyl acetate, talc, ester gum, gum, natural resin, wax 94.5 parts by weight (hereinafter referred to as "part"), sucrose fatty acid ester (manufactured by Mitsubishi Kasei Co., Ltd., P
-1570) 5 parts and lecithin 0.5 part were added and mixed by heating with a mixer with a lid. Then, a pipeline is provided in the center of the lid of the mixer, and the smoke accompanied by steam obtained by combusting the smoked wood of hickory from the pipeline is fed into the mixer at a temperature of 35 to 40 ° C for 20 minutes. Then, the above mixture was smoked while mixing with stirring.

Next, in a separate mixer, 35
Then, 50 parts of powdered sugar, 15 parts of starch syrup and a small amount of coffee flavor were added and mixed to be uniform. And the said mixture was roller-rolled and the smoked chewing gum was obtained.

Comparative Example 1 A smoked chewing gum was obtained in the same manner as in Example 1 except that no emulsifier was added.

Comparative Example 2 A smoked chewing gum was obtained in the same manner as in Example 1 except that the step of smoking was performed after mixing the gum base and the sugar.

(Example 2) In Example 1, as the emulsifier, sucrose fatty acid ester (manufactured by Mitsubishi Kasei Co., Ltd., P-1)
570) 4.5 parts and glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., EMS) 0.5 part were used in the same manner as in Example 1 to obtain a smoked chewing gum.

(Example 3) A smoked chewing gum was prepared in the same manner as in Example 1 except that 0.2 part of a natural smoke solution (LS-C, manufactured by Manyu Nutrition Co., Ltd.) was added as a flavoring agent. Obtained.

Example 4 A smoked chewing gum was obtained in the same manner as in Example 1 except that 5 parts of glycerin fatty acid ester was used as the emulsifier.

Ten professional panelists evaluated the persistence and texture of the smoked aroma of each smoked chewing gum obtained.

The antibacterial rate of the chewing gums obtained in Examples 1 to 4 and Comparative Examples 1 and 2 was examined as follows. That is, first, in a clean bench, a 100 cc beaker that has been sterilized is placed in a Streptococcus mutant of human origin.
ans) MT-8148 was poured with sterilized water (20 cc) containing 413 pieces / cc, and each of the obtained chewing gums (6.3 g) was added, and the mixture was heated in a 37 ° C water bath and then, in a chewed state, in advance. The water-soluble substance in the chewing gum was eluted for 15 minutes while stretching or returning the chewing gum in sterile water with two sterilized tweezers and kneading.

Next, 1.0 cc of the eluted solution was collected in a sterilized petri dish, mixed with BHIA medium and solidified, and then cultured at 37 ° C. under anaerobic conditions for 3 days, and the caries antibacterial rate was examined by the number of generated colonies. As a control, 1.0 cc of sterilized water containing mutans bacteria was collected, cultured in the same manner as above, and the number of developing colonies was examined. The antibacterial rate was 0 in the control. That is, when the value is 0, it means that there is no antibacterial effect. The results are shown in Table 1.

[0029]

[Table 1] Persistence: ◎ ・ Aroma is good, ○ ・ ・ Aroma is present, △ ・ ・ Aroma is weak, × ・ ・ No scent is felt Texture: ◎ ・ Very good, ○ ・ ・ Good, △ ・ ・ Normal

From the results shown in Table 1, the chewing gums of Examples were able to enjoy a pleasant smoked coffee sensation from the beginning of chewing, and had a persistent smoker for 15 minutes or longer. On the other hand, the chewing gum of the comparative example could not achieve the purpose because it had a weak scent from the beginning of chewing and the scent was not felt with the passage of time. In addition, the chewing gums of Examples 1 and 3 had a high cariogenic antibacterial rate when used in combination with the smoke component due to the use of the sucrose fatty acid ester.

Claims (2)

[Claims] 1. A smoked chewing gum comprising sucrose fatty acid ester and a smoke component. 2. A step of smoking a chewing gum base containing an emulsifier, a step of mixing the smoked chewing gum base with sugars and a flavoring agent, and a step of molding the mixture, which are sequentially performed. How to make smoked chewing gum.