JPH08205781A - Chewing gum - Google Patents

Abstract

PURPOSE: To obtain the subject new salty product containing salt, an amino acid as a tasty component and an extract of Gymnema sylvestre, capable of exhibiting palatability and weather resistance of chewing gum compounded with sugar, and at the same time having taste of dried cuttlefish and scallop, etc. CONSTITUTION: This product is obtained by compounding chewing gum with sugar and further adding a salt component, an amino acid as a tasty component (commonly sodium glutamate or sodium 5'-inosnate, as the main component) and an extract of Gymnema sylvestre thereto. This product preferably contains 0.1-1wt.% of salt, 0.1-50wt.% of the amino acid and 0.1-0.3wt.% of the extract. Further, the extract is obtained e.g. by extracting dry leaves of Gymnema sylvestre with water and making the pH value of the extract to 3 to precipitate the component of the extract.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to chewing gum, and more particularly to chewing gum containing salt, an amino acid-based taste ingredient, and extract of Gymnema sylvestre and having taste of seafood, meat products and the like.

[0002]

2. Description of the Related Art Conventionally, chewing gum has been provided with many products having a fruit taste and a mint taste. Regarding the taste of fruits, in addition to the sweetness of sugar and the acidity of organic acids such as citric acid, flavors of fruits such as oranges and apples are generally added by adding flavors that express the aroma of fruits. is there. Here, fruit juice may be added to enhance the flavor, but the main components of the fruit juice are sugars, acids, and aroma components. That is, conventionally, in expressing the taste of fruits, sweetness, sourness, and aroma components are used as the basis for constituting the taste regardless of the natural flavor or the synthetic flavor.

[0003] As for chewing gum of mint flavor, which is often provided as a gum for adults, the chewing gum of mint flavor is composed of the refreshing feeling of mint, aroma component and sweetness. In what is called mint or mint, menthol is the main component of the refreshing feeling, and contains other aroma components such as esters and ketones. Acids are rarely used in mint-flavored chewing gum. Therefore, mint-flavored chewing gum constitutes taste by the sweetness of sugars and aroma components of mint, regardless of whether it is natural or synthetic. In addition, coffee, chewing gum obtained by seasoning the flavor of beverages such as cider can also be seen, but mainly coffee, synthetic flavors such as cider are added as aroma components, and sourness and sweetness are imparted to the beverages. It represents the taste. As described above, in the conventional chewing gum, the flavors of fruits, peppermint, beverages, etc. are mainly seasoned, but the delicacy of seafood such as sardines and beef jerky,
Chewing gum seasoned with meat is not provided.

In conventional chewing gum, sugars,
Ordinarily, a mixture mainly composed of sugar alcohols is used. Therefore, a method of providing the flavor of chewing gum has been performed by imparting a flavor suitable for the sweetness of sugars or sugar alcohols. However, in the chewing gum with this combination, the food that is the target of the expression of the taste of the chewing gum is limited to foods that originally have the original sweetness such as fruits, peppermint, and beverages, for example, the delicacy of seafood, saltiness such as meat. It was not possible to express the taste of the food that he had. That is, chewing gum produced with this formulation is suitable for expressing the taste of foods that have an inherently sweet taste, such as fruits, peppermint, and beverages, but for expressing the delicacy of seafood and the taste of meat, chewing gum is recommended. The sweetness of the blended sugar rather hinders it, giving it a strange taste and making it unusable.

For the purpose of reducing the sweetness of sugar, chewing gum and the like using polydextrose can be considered, but chewing gum using polydextrose has a rough texture and is more chewy than sugar-containing chewing gum. Will be inferior. In addition, it becomes a chewing gum that easily absorbs moisture and has poor weather resistance, and has not yet been put to practical use. Among sugars, there are low-sweetness substances such as α-lactose and low-sweetness alcohols such as reduced palatinose. However, even if a low-sweetness sugar is used, saltiness is added to enhance sweetness. However, it has a strange taste with a mixture of sweetness and saltiness, and is not suitable for practical use.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances. The challenge is to prevent the sweetness of sugar from affecting the delicacy of seafood and the taste of meat while making the best use of the texture and weather resistance of chewing gum containing sugar.

[0007]

[Means for Solving the Problems] In order to solve the above problems, the inventors of the present invention have conducted extensive studies and added a salty taste, an amino acid-based taste ingredient and an extract of Gymnema sylvestre to a chewing gum containing sugar. , Found that they could achieve their intended purpose.

The present invention will be described in detail below.

Gymnema sylvestre in the present invention is a plant of the family Potato, which grows naturally in India, Africa, and China. A precipitate obtained by extracting dried leaves with water as a solvent and precipitating the extract in PH3 suppresses a transient increase in blood glucose level.
68. This extract of Gymnema sylvestre also has the effect of eliminating the sweet taste in human taste. Therefore, by incorporating the extract of Gymnema sylvestre into chewing gum, it is possible to reduce or eliminate the sweetness of the re-chewing gum due to the sweetness reducing action. However, in humans, since the part where the taste is felt by the tongue and the part where the taste is sensed by the odor are integrated to form the taste, as in the past, in chewing gum composed of aroma components, sourness and sweetness, Gymnema Due to the effect of the extract of Sylvestre, when the sweetness is lost, the flavor becomes very difficult to feel, and the chewing gum has a weak taste.

Here, by adding a salty taste and an amino acid-based taste component to the chewing gum, an effect of suppressing a decrease in the flavor felt when the sweetness disappears due to the extract of Gymnema sylvestre can be obtained. This is because if the salty taste and the amino acid-based taste ingredient are not blended, the taste becomes absent due to the loss of sweetness, and the flavor due to the odor is not felt easily, but if the salty taste and the amino acid-based taste ingredient are blended, This is because the salty taste and the umami taste remain as the taste even after the sweetness disappears, so that the reduction of the flavor component due to the odor can be suppressed.

As the extract of Gymnema sylvestre in the present invention, a precipitate obtained by extracting dried leaves with water as a solvent to obtain PH3 may be used, or it may be included in cyclodextrin or the like. It is also possible to use it in the state. The amount of Gymnema sylvestre extract used is 0.1% by weight of chewing gum.
About 0.3% is suitable, but the blending amount can be reduced to 0.01% depending on the kind of taste to be aimed for. The upper limit of the blending amount is not particularly limited, however, if the blending amount exceeds 3% by weight, the taste of the extract of Gymnema sylvesta will be felt in the chewing gum, so 3% by weight or less is preferable.

The salt in the present invention may be sodium chloride or other salts, and the compounding method is effective in any form of aqueous solution, powder and crystal. It is also possible to substitute the salt content contained in the seasoning liquid or the like for blending, and in that case, it is possible to blend both the umami and salty flavors at once. The amount of salt to be mixed is based on the chewing gum.
It is preferably 0.1 to 1% by weight.

To the amino acid-based taste component in the present invention, seasoning powder containing sodium glutamate, 5'-inosinate and other amino acids as components can be added. It is also possible to express the complex umami possessed by natural products by powdering dried products of natural products such as sardines, kelp, and scallops and mixing them into chewing gum. The amount of the amino acid-based taste component to be mixed is preferably 1 to 10% by weight with respect to the chewing gum, and the amount can be changed from 0.1% by weight to 50% by weight depending on the intended taste.

The chewing gum of the present invention may be added with an acid, a flavor and a pigment depending on the desired taste. The acid can be added in an amount of about 0.05% by weight to 1% by weight when it is desired to add a very small amount of sourness. In addition, the fragrance has the purpose of imparting a desired flavor, burnt aroma, and
When expressing the taste of sauce and the like, it is preferable to add about 0.05% to 5% by weight of chewing gum. The pigment is used for the purpose of adjusting the color tone of chewing gum. The amount used is preferably 0.1% by weight to 0.3% by weight with respect to the chewing gum, but the amount used varies depending on the color value of the dye used.

The sugars used in the chewing gum of the present invention can be selectively used from the group consisting of sugar, lactose, glucose, maltose, starch and starch syrup. If necessary, sugar alcohols can be used as a sweetener for chewing gum. The sugar alcohols that can be used selectively include sorbit, maltitol, lactit, erythritol, and reduced palatinose.

A general method for producing chewing gum can be applied to the method for producing chewing gum of the present invention. That is, a chewing gum production mixer, gum base,
The saccharides are added and mixed and kneaded, and then salts, amino acid-based taste components, and extracts of Gymnema sylvestre are added and kneaded. If necessary, an acid, a dye and a fragrance are added and further kneaded to confirm that they are well mixed, and then the kneading is completed. The chewing gum mixture is taken out from the mixer and molded into a desired shape by a rolling roll or the like.
The molded chewing gum is cut into a predetermined size and packaged by a packaging machine to obtain a product.

[0017]

EXAMPLES The present invention will be described below with reference to examples.

In this example, a chewing gum is seasoned with squid, and the texture and taste of squid are reproduced. In Formulation Example 1, the chewing gum of the present invention was prepared, and in Formulation Example 2, the Gymnema sylvestre extract was not added. In addition, in formulation example 3,
The blend was prepared without adding squid taste powder, salt and amino acid seasoning. The chewing gums of formulation examples 1, 2, and 3 were evaluated by conducting a panel questionnaire of 30 people.
Formulation examples 1, 2, and 3 of the examples are shown in Table 1.

[0019]

[Table 1]

According to Formulation Example 1, a gum base, α-lactose and starch syrup are put into a mixer and kneaded. After mixing for about 4 minutes, add salt, Gymnema sylvestre extract, and squid taste powder, and mix for about 2 minutes. Furthermore, sorbit and a natural dye were added, and the mixture was kneaded for about 3 minutes to complete the process. The product was taken out from the mixer, rolled into a thickness of about 2 mm with a rolling roll, and then cut into 10 mm × 70 mm to obtain the target chewing gum. Samples of the chewing gums of Formulation Examples 2 and 3 were obtained in the same manner. The results of tasting of this sample by 30 panelists are shown in Table 2, and the results are shown in Table 2.

[0021]

[Table 2]

As shown in Table 2, as for the chewing gums other than the chewing gum of the present invention, those having a mixed taste of sweetness and saltiness as in Formulation Example 2 had a very low evaluation, and also Formulation Example 3
As described above, the amino acid-based taste component and chewing gum without salt were also poorly evaluated because of lack of taste.

[0023]

INDUSTRIAL APPLICABILITY With the chewing gum of the present invention, it is possible to produce a salty chewing gum, which has hitherto been impossible. It is possible to provide a chewing gum having a taste that cannot be provided by a conventional chewing gum, such as squid, scallop and beef jerky.

Claims (1)

[Claims] 1. A chewing gum comprising a salt, an amino acid-based taste ingredient, and an extract of Gymnema sylvestre.