JPH0880160A - Chewing gum - Google Patents

Abstract

PURPOSE: To obtain a chewing gum, having a prescribed moisture content, comprising a granular substance containing a solution of an aromatic agent, etc., adsorbed on a specific reducing palatinose, capable of providing sufficient sweetness, emitting an aroma and manifesting a pleasant texture in the initial chewing and having an appearance varied in a color and a pattern. CONSTITUTION: This chewing gum comprises preferably 0.2-10% (wt./wt.) granular substance containing a solution of one or more of an aromatic agent, a colorant, a high-sweetness sweetener or a functional material such as a halitosis removing substance adsorbed on a granular reducing palatinose comprising >=95% (wt./wt.) reducing palatinose expressed in terms of an anhydrous substance (having preferably 36-10 mesh grain size according to the JIS specification). The moisture content of the granular substance is 3-9% (wt./wt.). Furthermore, the aromatic agent is contained in an amount of preferably 0.1-10.0% (wt./wt.) based on the granular substance.

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 specifically, to a suitable water content by adsorbing a solution of one or more of a fragrance, a coloring agent, a high intensity sweetener and a functional ingredient. The present invention relates to a chewing gum containing reduced palatinose granules.

[0002]

2. Description of the Related Art Chewing gum is used to prevent tooth decay by cleaning teeth and gums, and to prevent gingivitis and alveolar pyorrhea due to the massaging action of roots and gums, and promote saliva secretion to clean the oral cavity. In addition, it has been conventionally known that the effects of suppressing the generation of halitosis and arousing by activating the masticatory muscles, and further activating brain activity and improving concentration are achieved. Efforts have been made to improve the taste of chewing gum having such an effect, or to keep the gradually thinning taste during chewing as dark as possible for as long as possible. In addition to the above-mentioned effects obtained, chewing gum to which functional substances that produce various functions such as vitamins, chlorophyll, caffeine, amino acids or plant extract components are added is manufactured and sold, and these functions are further added. In addition to the above, there is a demand for a texture, that is, a texture that is chewy and a timeless texture.

Chewing gum is generally about 15 to 3 water-insoluble gum base, based on the weight of the chewing gum.
It is composed of 0% (w / w) and about 60 to 80% (w / w) of sweeteners, flavors, acidulants and other flavoring agents mainly composed of sugars, softeners, pigments and additives characterizing the products. ing.

[0004] Chewing gum is generally manufactured by three steps of mixing, molding and packaging. In the mixing step, a mixer is used, and a gum base and corn syrup are first mixed with 1/2 to 1 of a predetermined amount of powdered sugar consisting of sucrose or the like. / 3
The amount is added and kneaded. Then, after adding a softening agent such as glycerin and a dye and kneading, the remaining amount of powdered sugar is added and further kneading, and finally a flavor is added to terminate the kneading, and then the kneaded product taken out from the mixer is rolled. The product is then cooled, and cut into a predetermined size to be packaged into a product.

The conventional chewing gum produced by this method has a monotonous texture when chewing, and exhibits a strong aroma and sweetness at the beginning of chewing, but the aroma and sweetness are maintained in the first 3 to 5 minutes. Is rapidly reduced and hardly felt thereafter, and since the sweetener and the aromatic are kneaded into the gum base as they are, a monotonous texture is unavoidable. Therefore, it has been desired to develop a chewing gum which has a chewing comfort and a timeless texture, and which has a strong aroma and sweetness during chewing for a long time as compared with the conventional chewing gum having such drawbacks.

[0006] In response to such a demand, as much sweetener as possible is mixed in the gum base, or a sweetener having a low solubility or a high sweetness is used as the sweetener to maintain the sweetness, or By using two kinds of sweeteners whose elution timings are different from each other, the sweetness of the second sweetener comes out after the sweetness of the first sweetener disappears, or a part of the sweetener or the fragrance is used. It has been conventionally considered that capsules are made to retain their sweetness and flavor by delaying their elution, and examples of such ideas are as follows.

JP-A-49-69872 discloses a method for maintaining sweetness and flavor by using a sufficient amount of aspartyl phenylalanyl methyl ester,
Further, Japanese Patent Publication No. 1-19860 discloses a chewing gum in which a palatinose having a low solubility is used as a sweetener to maintain the flavor. Tokuhei 1
No. 17659 describes a chewing gum containing a composition comprising a solid fat, an emulsifier, a polysaccharide and a dipeptide sweetener to maintain the sweetness for a long time, and Japanese Patent Publication No. Sho 63-17422 discloses an artificial sweetness. Described is a chewing gum in which a sweetener and a sourness are maintained by preliminarily dispersing an ingredient and an ester containing a food grade acid in a gum base.

JP-A-63-245648 discloses a chewing gum that has a long-lasting sweetness by forming a mixture of a sweetener delivery system protected by a matrix coating with a gum base and other chewing gum ingredients. The disclosed sweetener delivery system is a melt blend of an emulsifier such as lecithin, stearates, palmitates or wax and polyvinyl acetate having a molecular weight of 2,000 to 14,000, and a high sweetness such as a dipeptide sweetener. The sweetener is coated with the matrix by adding the sweetener, cooling and grinding.

Japanese Unexamined Patent Publication (Kokai) No. 63-3759 discloses a chewing gum comprising a gum base, a sweetener and a specific emulsion system, which has an improved flavor-percepting effect, which is flavor oil, having a total HLB value of 1. 6
~ 7.0 emulsifiers, glycerin and / or propylene glycol are mixed to form a flavor-containing emulsion, which is then combined with a gum base consisting of natural or synthetic rubber, an elastomer solvent and a plasticizer or softener and a dipeptide sweetener. It is mixed with sweetness and lasts. Further, Japanese Patent Publication No. 5-49256 discloses a material made of a material such as maltodextrin, which is about 2.
Having a bulk density of 0-25.0 lbs / ft3,
There is described a chewing gum in which a fragrance-adsorbed spherical particle having fine pores is contained in a gum base together with a sweetener to enhance aroma and sweetness.

In these methods aiming to maintain the aroma or sweetness of chewing gum for a long time during chewing, a sufficient sustaining effect cannot be obtained, or the aroma due to the use of a non-sugar high-intensity sweetener. Or even if the quality of sweetness deteriorates, or even if the aroma and sweetness sustaining effect is obtained, the manufacturing process becomes complicated, or the cost becomes too high, and it becomes impossible to change the taste. Or, there is a problem that a satisfactory texture improving effect cannot be obtained for a texture that does not get tired when chewing.

[0011]

Therefore, there has been a demand for the appearance of chewing gum which has a long-lasting aroma and sweetness during chewing and has an excellent texture that is not tired of.

[0012]

Means for Solving the Problems As a result of various studies in view of the above situation, the present inventors have found that granular reduced palatinose contains an aromatic agent, a coloring agent, a high-potency sweetener and a functional ingredient. Adsorb one or more of these solutions,
Chewing gum containing a granular substance with a water content of 3 to 9% (w / w) not only has a good aroma and sweetness with a good start-up, but also has various functionalities and an excellent timeless texture. In addition, the granules themselves are mainly composed of sweeteners and serve to reinforce the sweetness. In addition, each time the granules are disintegrated by chewing, new sweetness and, in some cases, aroma are released. As a result, they have found that their sweetness and, in some cases, their aroma last longer, and exhibit various chewing sensations by appropriately adjusting the hardness or particle size of this granular material.

The present invention was invented on the basis of the above-mentioned findings, and not only a sufficient sweetness and aroma build-up can be obtained at the beginning of chewing, but also a strong sweetness during chewing and, in some cases, a stronger aroma. For the purpose of providing a chewing gum that lasts for a long time and has a pleasant texture that does not get tired, one or two of a flavoring agent, a coloring agent, a high-potency sweetening agent and a functional ingredient is added to granular reduced palatinose. Adsorbs more than one kind of solution, water content 3-9%
The present invention relates to a chewing gum containing a granular substance (w / w).

Reduced palatinose is composed of α-D-glucopyranosyl-1,6-mannitol (GPM) and α-D-glucopyranosyl-1,6-sorbitol (GPS) in a molar ratio of about 1: 1. The mixture of sugar alcohols, the granular reduced palatinose containing reduced palatinose (hereinafter, also referred to as reduced palatinose granules or simply granules), for example, palatinose produced by the action of α- glucosyl transferase to sucrose. An approximately equimolar mixture of GPM and GPS obtained by reduction with hydrogen gas at high temperature and high pressure in the presence of a catalyst, that is, an aqueous solution of reduced palatinose, is heated and concentrated under reduced pressure, and the concentrate is then rotated on a rotating drum or the like. The product produced by drying and granulating while applying rotary shearing force with It is possible.

The reduced palatinose granules used in the present invention may be produced by the above-mentioned procedure, but it is also possible to use a reduced palatinose product which is already in a granular form and is commercially available under the trade name of palatinit. .

GPM which constitutes reduced palatinose has 2 moles of water of crystallization, whereas GPS does not have water of crystallization, so that the total amount of reduced palatinose is 5% (w / w).
As described above, granular reduced palatinose, for example, a commercially available ordinary palatinit product also contains 3-4% (w / w) of water in total, and Generally 95% as an anhydride (w / w)
It contains the above reduced Palatinose.

The sweetness of reduced palatinose is about 50 that of sucrose.
%, The solubility in water is about 50% of sucrose at room temperature. Reduced palatinose is a low-calorie sweetener having a physiological energy value of approximately 1.5 kcal / g, and when ingested, it hardly stimulates insulin secretion, and thus is a sweetener for suppressing obesity. It is also suitable as a sweetener for giving to diabetic patients, and is also a non-cariogenic sweetener.

Japanese Examined Patent Publication No. 5-49256 discloses a spherical particle composed of an edible food having a bulk density of 0.03 to 0.4 g / ml, which is represented by maltodextrin, and has a sweetening and aromatic agent adsorbed thereto.
A chewing gum having aroma and sweetness persistence by containing it in a chewing gum is disclosed, but spherical particles having a high bulk density exceeding this range are not suitable, and the aroma agent is rapidly released, resulting in aroma and sweetness. However, the bulk density is 0.8
~ 1.0g / ml reduced palatinose granules have aroma
Exhibiting a high level of sweetness retention is truly unexpected. Further, the spherical particles made of maltodextrin cannot give the chewing gum texture of the reduced palatinose granules of the present invention at all.

When using the reduced palatinose in the form of granules in a chewing gum, what is attractive besides the persistence of sweetness or aroma is the unique chewing sensation obtained during chewing. Depending on the hardness, a chewy texture expressed as crisp, crunchy or crunchy can be obtained, but such a chewy texture adds an attractive texture that can not be obtained by sweetness and flavor alone to chewing gum, and the hardness of this granule Affect the texture slightly. The hardness of the granules can be adjusted in various ways by adjusting the water content of the granules. According to the test results of the present inventor, a solution of a fragrance or a sweetener is adsorbed on the granules, and the water content of the granules is increased. (Hereinafter, also referred to as water content) is 3 to 9
The hardness of the granular reduced palatinose in% (w / w) is generally suitable to give a pleasant mouthfeel. The water content of the granules described here means the total amount of water of crystallization of reduced palatinose and free water in the granules, which can be measured by the Karl Fischer method.

The hardness of the granular substance of the present invention (hereinafter, also simply referred to as a granulated product) produced by adsorbing a solution of a sweetener, a fragrance, a functional material or the like on the reduced palatinose granules is It can be easily adjusted by adjusting the water content, and when chewing gum containing this granular substance is chewed, fresh texture that is crunchy each time the particles of the granular substance are chewed Is obtained, while the reduced palatinose that constitutes the chewed particles and the fragrance that is adsorbed to the particles elute into the mouth while being retained in the non-chewed particles The fragrance present continues to dissolve, releasing sweetness and possibly further aroma in sequence.

As mentioned above, the hardness of the granular material (which hardness is, of course, the hardness exerted when it is chewed) is closely related to its water content, If the water content exceeds 9% (w / w), the hardness of the particles becomes insufficient, and the peculiar pleasant chewing sensation caused by the granular product cannot be obtained, while it becomes less than 3% (w / w). In that case, the water absorption of the granules is so strong that it absorbs the moisture of the gum,
In the present invention, the water content is set to 3 to 9% (w / w) because it is difficult to use for gum.

When a sucrose granule similar to the reduced palatinose granule used in the present invention is adsorbed with an aromatic agent,
Even if only about 0.3% of the solution is adsorbed, the surface of sucrose becomes sticky and quickly disintegrates and dissolves in the mouth.
The special texture as described above cannot be obtained. The particle size of the granular material added to the chewing gum is appropriately adjusted depending on the type and shape of the chewing gum, but this particle size is the amount of the additive adsorbed per unit amount of the granules, the gum texture, and the granular material with respect to the gum base. Affects dispersibility and appearance of chewing gum. The particle size of the granular material is 36 to 10 mesh (425 to 170
0 μm) (JIS Z8801 standard sieve standard, the same applies hereinafter)
Although a particle size of 1 can be used, this particle size is preferably 18.5.
.About.12 mesh (850 to 1400 .mu.m). In conventional chewing gums, where sweeteners and fragrances are added directly into the gum base, these added substances are trapped in the gum base matrix, leaving a significant amount of them in the gum base even after chewing and making effective use. On the contrary, in the chewing gum of the present invention, since the fragrance can be added to the gum base in the form of being adsorbed in the granular substance, almost 100% thereof is effectively used.

Granules adsorbing fragrances, high intensity sweeteners or functional ingredients may also have sucrose,
Coating of one or more sugars or sugar alcohols selected from glucose, palatinose, reduced palatinose, reduced lactose, erythritol, xylitol, maltitol and mannitol to retain the aroma, sweetness and function of the granular substance. You may use it in the form which improved the property.

The proportion of gum base in the chewing gum is
Generally about 5-45% (w / w) to chewing gum
And preferably about 15 to 30% (w / w).
Examples of gum bases include natural resins such as chicle gum, solva gum, gelton gum, crown gum and gutta percha, and polyvinyl acetate, ester gum, butadiene-styrene copolymer, isobutylene-isoprene copolymer, polyethylene, polyisobutylene. Synthetic resins such as and mixtures thereof are used. As the softening agent for these base agents, for example, rosin, glycerin, or pentaerythritol is used, and the softening agent is about 45 to 70% (w / w) of the gum base.
Used in the range of w). As the plasticizer, for example, stearic acid, sodium stearate, glycerin, natural wax or petroleum wax is used in a gum base of about 3 to 20.
Used in an amount of% (w / w). Apart from the above-mentioned granular substance, as a sweetener directly mixed in the gum base,
Sugars such as sucrose, glucose, fructose, maltose and corn syrup, sorbitol, xylitol, mannitol, erythritol, maltitol, sugar alcohols such as palatinose, reduced palatinose and reduced starch syrup, and asterpalm (aspartyl phenylalanine methyl ester). , High-intensity sweeteners such as Acesulfame K and Stevia are used, which are about 25-
75% (w / w), preferably about 50-65% (w /
used in the amount of w). Further, if necessary, a colorant, an emulsifier such as lecithin, glycerin or stearate, and a filler such as calcium carbonate or talc are used. As the fragrance, a natural fragrance, a synthetic fragrance, and a combination of these are used.For example, a natural fragrance oil such as spearmint oil, cinnamon oil, and peppermint oil,
Fruit essences such as lemon, grape, grapefruit, strawberry, apple or pineapple, cinnamon, clove oil, anethole flavors and licorice flavors can be used. The fragrance is about 0.
It is used in an amount of 05-3.0% (w / w), which amount is adjusted depending on the type of chewing gum and is generally preferably 0.5-1.5% (w / w). .
When the granular substance is not adsorbed with the fragrance, long-lasting strong aroma cannot be obtained during mastication, but at least the long-lasting sweetness and unsatisfying pleasant texture can be obtained by the granular product. Examples of the functional material include chlorophyll, a copper chlorophyll, copper chlorophyllin sodium, a green tea flavonoid as a halitosis-removing substance, mutustin as a caries-preventing substance, caffeine as a mace extract drowsiness-preventing substance, guarana extract and menthol and the like. Various vitamins, amino acids, inorganic acids, herbal extracts, tea extracts, oligosaccharides, dietary fiber and the like can be mentioned as substances that reinforce, promote health, or adjust physical condition.

These high intensity sweeteners, colorants, fragrances and functional ingredients contained in chewing gum are:
All of them are adsorbed on the reduced palatinose granules in the form of one or two or more solutions, preferably an aqueous solution, or a part thereof is adsorbed on the reduced palatinose granules in the form of a solution, and the rest is a conventional chewing gum. Similarly added to chewing gum by kneading into the gum base. The reduced palatinose may be added to the chewing gum by being directly kneaded into the gum base, in addition to being added to the chewing gum in the form of the above granules.
Conventional methods can be used to knead these ingredients and the granular material to which they are adsorbed into the gum base.

The amount of reduced palatinose granules added to the chewing gum depends on the type of chewing gum and the type and amount of the substance adsorbed on the granules, but the amount added is generally 0.2 for chewing gum.
-10% (w / w), preferably 0.5-5.0% (w
/ W). If the added amount is less than 0.2% (w / w), the amount of the granules is too small, and the unique texture imparted by the granules becomes poor, and the intended purpose of the present invention concerning aroma and sweetness is also reduced. Is not sufficiently achieved, while when it exceeds 10% (w / w), these textures, aromas and sweetnesses become too strong, resulting in a pleasant moderate chewability and moderate flavor and sweetness over the entire period of chewing. I will not be able to.

When the amount of the fragrance solution to be adsorbed on the reduced palatinose granules is less than 0.1% (w / w), the strength of the fragrance at the beginning of mastication becomes insufficient, while this is 1
If it exceeds 0% (w / w), the adsorption treatment takes a long time, which is a manufacturing disadvantage. Therefore, the content of the fragrance is generally 0.1 to 10.0% (w / w). Is preferred. The chewing gum of the present invention containing a granular substance may be mixed with optional additives such as a bulking agent and a coloring agent in the gum base at a heating temperature of about 70 to 120 ° C. in the presence of a plasticizer and / or a softening agent. First, the gum base is blended with a predetermined additive by kneading, and at the same time, it is plasticized to appropriately adjust its hardness and viscosity moldability, and then the gum base thus adjusted is mixed with a high-sweetness sweetness. Palatinose granules adsorbed with a predetermined additive selected from a colorant, a fragrance, a colorant and a functional material, that is, a granular substance is kneaded, and the kneaded product is taken out from the mixer, and then a predetermined amount It can be manufactured by molding in the shape of.

Another preferred method for producing the chewing gum of the present invention is as follows: (1) A gum base is kneaded with a plasticizer or a softening agent or both at a heating temperature of about 70 to 120 ° C. to obtain a homogeneity having a predetermined hardness and viscosity moldability. (2) while kneading it, a granular substance in which a predetermined additive selected from high-intensity sweeteners, aromatics, colorants and functional materials is adsorbed And add
(3) Thereafter, while further kneading, a predetermined additive such as a sweetener or a coloring agent is added, and (4) the kneaded product thus obtained is taken out from the mixer and molded.

The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[0030]

【Example】

Example 1 This example shows the test results of the effect of the water content of reduced palatinose granules on hardness and texture when used in chewing gum. Table 1 shows the details of the evaluation. The water content of the granules shown here is the total amount of water of crystallization and free water, and is measured by the Karl Fischer method.

In order to obtain a new texture by mixing the granules in the gum, factors such as the hardness of the gum base and the size of the gum to be put in the mouth are large, and a good texture balance between the gum and the granules is obtained. Therefore, hardness of various granules is required. The reduced palatinose granules used may be produced by the above-mentioned production method or may be commercially available. A product obtained by sieving reduced palatinose to an appropriate particle size with a sieve can be easily incorporated into the granule with a water content of up to about 8%, is dry in appearance, and is completely indistinguishable from the anhydrous product. There is no problem in use. By adjusting the water content, the granule strength (texture) can be easily changed according to the product design purpose of the chewing gum.

Table 1 shows the water content of the reduced palatinose granules and the texture when the granules were used as gum. The particle size of the granules used in this test was 18.5.
Although it is ~ 14 mesh, the reason why this range is selected is as is clear from the evaluation results (details in Table 2) of each particle size described later, which gives a very pleasant texture and a sense of mixed balance in appearance. It is due to the fact that it has good characteristics and looks beautiful.

[0033] Example 2 In this example, the effect of the particle size of reduced palatinose granules on the texture of chewing gum was investigated.

As the above-mentioned reduced palatinose granules, commercially available granular reduced palatinose M type (water content 3 to 4% (w
/ W)) is prepared, and this is classified with a sieve to have various particle sizes and colored with an aqueous solution of 1000 ppm of copper chlorophyllin Na, and the colored granules are kneaded into a gum base at 2% (w / w) and rolled to obtain a plate. With respect to the gum-like product, the overall texture and appearance as a chewing gum were evaluated by 10 panelists, and the results are shown in Table 2. A flavono gum base was used as the gum base, and the coloring pigment amount was 3/4 that of the conventional product.

Regarding the particle size of the reduced palatinose granules, JIS standard 36 to 10 mesh (425 to 1700 μm) can be used for gum, but 18.5 to 12 mesh (850).
.About.1400 .mu.m) is preferable in terms of texture and appearance. Granules that have a uniform particle size are 18.5 to 14 mesh (85
It was a classified product of 0 to 1180 μm). Those having a high evaluation in terms of texture were 14-12 mesh (118
It has a particle size of 0 to 1400 μm), which has a defect that it looks uneven in appearance, but such a defect causes the granules to be colored as close to the cam base as possible.
The problem could be solved by using a classified product of 8.5 to 14 mesh. This increases the classification yield of granules,
It has become possible to reduce production costs and create chewing gum with a chewy, timeless texture and beauty. The one with 36 to 18.5 mesh had a characteristic that the chewyness lasted for a long time, and the one with 12 to 10 mesh had a considerably strong chewyness, so that it could be applied to a special purpose.

[0036] From the results shown in Table 2, it can be seen that the particle size of the granulated product can generally be 36 to 10 mesh, but the range of 18.5 to 12 mesh is the most preferable in terms of texture and appearance given to gum.

Example 3 In this example, the influence of the amount of water in the granular substance, the mixing ratio and the fragrance, which occurred when the granular substance was mixed with various chewing gums, was examined.

The amount of the reduced palatinose granules used in the chewing gum depends on the particle size of the granules, the type and amount of the fragrance added to the granules, the color and water content (hardness) of the granules, and the size of the gum. And greatly depends on the shape. In a special use case, the granulated product contains 10% (w) of liquid menthol.
/ W) can be included. Granules containing a large amount of such a strong fragrance are added to chewing gum at 0.2% (w / w)
Even if added, a very strong menthol odor spreads in the mouth when the granular product is chewed, so that it is possible to provide a gum having a very strong awakening effect. When only dark colored 18.5 to 14 mesh granules are used, if the amount of the granules used is 1.5% (w / w), favorable results can be obtained in appearance. By using a pigment colored in a color close to that of (1), it is possible to increase the amount of granules used without impairing the balance in appearance. When various factors such as texture are comprehensively considered, the amount used is generally 0.5 to 2% for 3.2 g of plate gum, and 0.5 for 1.8 g of plate gum.
It is preferably about 5%.

4.0% each of reduced palatinose granules classified by a sieve to a particle size of 800 to 1200 μm,
By preparing a granular material having a water content of 6.0% and 8.0% (w / w) and mixing it in the gum base, 1.8 g of board gum, 3.2 g of board gum and 3.2 g of block gum was produced. A sensory test was conducted on each of these gums by 10 men and women, and the texture produced by the granules was evaluated. The results shown in Table 3 were obtained. The numerical values shown in this table are 10 points when the most favorable texture was obtained by the granule product, and the evaluation values given by each paneler were averaged on the basis of 10 points.

[0040] If the blending ratio of the granules is less than 0.2%, the amount of particles is too small and the presence thereof is low. On the other hand, if it exceeds 10%, the presence of particles is too conspicuous and causes discomfort. It was
From the results in Table 3, the water content and blending ratio of the granules and the type of gum each affect the texture of the gum, and when the water content of the granules is 4.0%, the blending ratio of 0.5%. However, when the water content is 6.0%, the mixing ratio of 2% is
And, when the water content is 8.0%, it is understood that the mixing ratio of 5% is the most preferable.

Example 4 In this example, a sensory test was conducted by a panelist on chewing gum mixed with a granular substance to which a fragrance was adsorbed, and the rise and duration of aroma generated in each gum were investigated.

At the beginning of chewing the above-mentioned gum, a sharp aroma and a strong sweetness were spread in the mouth by chewing the granules contained therein, and they were contained in the pores of the chewed granules. The fragrance gradually elutes with the dissolution of the finely divided granules, improving the aroma's rise and repeating such a phenomenon every time the chewing gum is used, so after a long time. However, I felt the fresh aroma and strong sweetness that was not much different from the beginning when chewing, but except that it was produced by the conventional method of mixing the mint flavor directly into the gum base without using the above granular reduced palatinose, the above book Compared with the inventive gum, the comparative gum, which has no difference from the inventive gum, has a weaker aroma and weaker aroma and sweetness immediately after chewing. It became.

Even if more than one fragrance is used in a conventional chewing gum, all of these fragrances are evenly distributed throughout the gum, so that the same aroma is always felt while chewing. In the gum of the present invention, while the fragrance contained in the granules is a mint flavor, when the gum base is flavored with a blueberry flavor, the elution patterns of these fragrances with the passage of time become different, resulting in chewing. I was able to obtain an unusual type of gum whose fragrance composition changed as I went out. Example 5 Using the components and blending amounts shown in Table 4, an inventive sample 1 containing the granule according to the present invention and a comparative sample 1 not containing the granule were prepared. Inventive Sample 1 was prepared by kneading a gum base, powdered sugar, corn syrup and a coloring agent with a chewing gum prototype mixer, and then mixing the mixture with 10 parts in total.
After gradually kneading half of the granules of 18.5 to 12 mesh in which gr peppermint is adsorbed, glycerin is added to soften the kneaded product, and after kneading the remaining half of the granules Was prepared by adding a fragrance, further kneading, and then taking out the kneaded product from the mixer and rolling it with a roller, and Comparative Sample 1 was prepared by a conventional method.

[0044] When a sensory test was performed on the sample 1 of the present invention and the comparative sample 1 by a test panel of 15 panelists, 11 panelists felt a light and pleasant chewing feeling on the sample 1 of the present invention and also had a sweet taste. It was evaluated that the persistence of aroma was far superior to that of Comparative Sample 1.

Example 6 2 using the ingredients and amounts shown in Table 5 and containing peppermint and menthol respectively as fragrances.
Sample 2 of the present invention in which 5 kinds of granular substances are combined and formulated, Sample 3 of the present invention in which 5 kinds of granular substances separately containing 5 kinds of colorants instead of these fragrances are combined
And comparative sample 2 containing no such granular material
Was produced in the same manner as in Example 5.

[0046] Inventive Sample 2 is superior to Comparative Sample 2 in the rise of aroma, the spread of aroma in the mouth, the persistence of aroma and sweetness, and the texture, and Inventive Sample 3 is colored in five different colors. Because it was colored with a granular surface pattern, it was evaluated that it is superior to Comparative Sample 2 not only in texture but also in appearance and uniqueness.
Obtained by all five panelists. This surface pattern could be variously changed by changing not only the kind and concentration of the color of the colorant but also the shape, size and blending ratio of each granular product.

[0047]

As is apparent from the above description, according to the present invention, not only sufficient sweetness and aroma start-up can be obtained at the beginning of chewing, but also a strong sweetness during chewing and, in some cases, further Provided is a chewing gum which retains a strong aroma for a long period of time, has a pleasant texture that is not tired of, or has an appearance that is further rich in color and pattern changes.

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[Procedure amendment]

[Submission date] January 25, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Claim 2

[Correction method] Change

[Correction content]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction content]

The inventors of the present invention have conducted various studies in view of the above situation, and as a result, have shown that granular reduced palatinose, fragrance,
Adsorb a solution of one or more of a coloring agent, a high-intensity sweetener and a functional ingredient to adjust the water content to 3 to.
The chewing gum containing 9% (w / w) of granular material has not only an aroma and sweetness with good start-up, but also various functionalities and an excellent timeless texture, and the granules themselves. Is mainly composed of a sweetener and serves to reinforce the sweetness, and at the same time, each time the granules are disintegrated by chewing, a new sweetness and, in some cases, further aroma is released, resulting in the sweetness, In some cases, it was further found that the aroma lasted for a long time, and by adjusting the hardness or particle size of the granular material appropriately, various chewing sensations were found.

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be corrected] 0022

[Correction method] Change

[Correction content]

When a sucrose granule similar to the reduced palatinose granule used in the present invention is adsorbed with an aromatic agent,
Even if only about 0.3% of the solution is adsorbed, the surface of sucrose becomes sticky and quickly disintegrates and dissolves in the mouth.
The special texture as described above cannot be obtained. The size of the particles of the granular substance added to the chewing gum is appropriately adjusted depending on the type and shape of the chewing gum, but the size of this particle is the amount of the additive adsorbed per unit amount of the granules, the gum texture, It affects the dispersibility of the granular material in the gum base and the appearance of the chewing gum. As the particle size of the granular substance, those having a sieve opening of 425 to 1700 μm can be used, but this particle size is preferably 850 to 1
It is 400 μm. In conventional chewing gums, where sweeteners and fragrances are added directly into the gum base, these added substances are trapped in the gum base matrix, leaving a significant amount of them in the gum base even after chewing and making effective use. In the chewing gum of the present invention, on the other hand, the fragrance can be added to the gum base in the form of being adsorbed in the granular material, so that the fragrance is almost 100
% Is used effectively.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0031

[Correction method] Change

[Correction content]

In order to obtain a new texture by mixing the granules in the gum, factors such as the hardness of the gum base and the size of the gum to be put in the mouth are large, and a good texture balance between the gum and the granules is obtained. Therefore, hardness of various granules is required. The reduced balatinose granules to be used may be obtained by the above-mentioned production method or may be commercially available. The reduced balatinose sieved to a suitable particle size by a sieve can be easily incorporated into the granules if the water content is up to about 8%.
It is dry in appearance, completely indistinguishable from anhydrous products, and there is no problem in use. By adjusting the water content, the granule strength (texture) can be easily changed according to the product design purpose of the chewing gum.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Name of item to be corrected] 0032

[Correction method] Change

[Correction content]

Table 1 shows the water content of the reduced palatinose granules and the texture when the granules were used as a gum. The particle size of the granules used in this test was the size of the sieve mesh. Although the opening is 850 to 1180 μm, the reason why this range is selected is as apparent from the evaluation results (details shown in Table 2) of each particle size described later, which gives a very pleasant chewy texture and is excellent in appearance. This is because it has a good sense of mixed balance and has a characteristic that it looks beautiful.

[Procedure correction 6]

[Document name to be amended] Statement

[Correction target item name] 0033

[Correction method] Change

[Correction content]

[0033] Example 2 In this example, the effect of the particle size of reduced palatinose granules on the texture of chewing gum was investigated.

[Procedure Amendment 7]

[Document name to be amended] Statement

[Correction target item name] 0034

[Correction method] Change

[Correction content]

As the above-mentioned reduced palatinose granules, commercially available granular reduced palatinose M type (water content 3 to 4% (w
/ W)) is prepared and classified with a sieve to obtain various particle sizes. Copper chlorophyllin 1000 ppm
Color with an aqueous solution and add 2% (w
/ W) Kneading and rolling to form a plate gum, the overall texture and appearance as a chewing gum is 10
It was evaluated by a well-known panel and the results are shown in Table 2. Flavo gum base is used as gum base,
The amount of coloring pigment was 3/4 that of the conventional product.

[Procedure Amendment 8]

[Document name to be amended] Statement

[Correction target item name] 0035

[Correction method] Change

[Correction content]

Regarding the particle size of the reduced palatinose granules, a sieve opening of 425 to 1700 μm can be used for gum, and a sieve opening of 850 to 1400 μm is preferable in terms of texture and appearance. The granule product in which the sizes of the particles were clearly seen was a classified product having sieve openings of 850 to 1180 μm. What was highly evaluated in terms of texture was one having a particle size of sieve openings of 1180 to 1400 μm, which has the drawback of appearing uneven in appearance, but such a drawback Colored the granules with a color as close as possible to the cam base, and opened the sieve openings 850 to 1180 μm.
It could be solved by using the classified product of. This has made it possible to increase the classification yield of granules, reduce production costs, and create chewing gum with a chewy, timeless texture and beauty. Opening 42 of sieve
The one with a diameter of 5 to 850 μm had the characteristic that the chewyness lasted for a long time, and the opening of the sieve was 1400 to 170.
The one with 0 μm had a very strong texture, so it could be applied to special applications.

[Procedure Amendment 9]

[Document name to be amended] Statement

[Correction target item name] 0036

[Correction method] Change

[Correction content]

[0036] From the results shown in Table 2, as the particle size of the granulated product, a sieve opening of 425 to 1700 μm can be generally used, but regarding the texture and the appearance given to the gum, the sieve opening of 850 to 1400 μm is used. It can be seen that the range is most preferred.

[Procedure Amendment 10]

[Document name to be amended] Statement

[Correction target item name] 0038

[Correction method] Change

[Correction content]

The amount of the reduced palatinose granules used in the chewing gum includes the particle size of the granules, the type and amount of the aromatic agent added to the granules, the color and water content (hardness) of the granules, the gum. Greatly depends on the size and shape of the. In a special use case, the granulate may contain 10% (w / w) liquid menthol. Granules containing a large amount of such a strong fragrance are added to chewing gum at 0.2%.
Even if added (w / w), when the granulated product is chewed, a very strong menthol odor spreads in the mouth, so that it is possible to provide a gum having a very strong awakening effect.
In the case of using only the granulated product having a deeply-colored sieve opening of 850 to 1180 μm, the use amount of the granulated product was 1.
When it is set to 5% (w / w), favorable results can be obtained in appearance. However, by using a gum base colored in a color close to that of the gum base, the amount of granules used can be adjusted without impairing the appearance balance. Can be increased. When various factors such as texture are comprehensively considered, the amount used is generally 3.
If it is 2g plate gum, it is about 0.5-2%, and 1.8
It is preferable that it is about 0.5 to 5% for g of plate gum.

[Procedure Amendment 11]

[Document name to be amended] Statement

[Correction target item name] 0039

[Correction method] Change

[Correction content]

3. Each of the reduced balachinose granules classified by a sieve to have a particle size of 800 to 1200 μm.
By preparing a granular material having a water content of 0%, 6.0% and 8.0% (w / w) and mixing it into the gum base, 1.8 g of board gum, 3.2 g of gum. Board gum and 3.2 g of block gum were produced. A sensory test was conducted on each of these gums by 10 men and women, and the texture produced by the granules was evaluated. The results shown in Table 3 were obtained. The numerical values shown in this table are 10 points when the most favorable texture was obtained by the granule product, and the evaluation values given by each paneler were averaged on the basis of 10 points.

[Procedure Amendment 12]

[Document name to be amended] Statement

[Correction target item name] 0043

[Correction method] Change

[Correction content]

Even if more than one fragrance is used in a conventional chewing gum, all of these fragrances are evenly distributed throughout the gum, so that the same aroma is always felt while chewing. In the gum of the present invention, while the fragrance contained in the granules is a mint flavor, when the gum base is flavored with a blueberry flavor, the elution patterns of these fragrances with the passage of time become different, resulting in chewing. I was able to obtain an unusual type of gum whose fragrance composition changed as I went out. Example 5 Using the components and blending amounts shown in Table 4, an inventive sample 1 containing the granule according to the present invention and a comparative sample 1 not containing the granule were prepared. Inventive Sample 1 was prepared by kneading a gum base, powdered sugar, corn syrup and a coloring agent with a chewing gum prototype mixer, and then mixing the mixture with 10 parts in total.
Opening of the mesh of 850 g of peppermint adsorbed 850
After gradually kneading half of the granules of ~ 1400μm,
Glycerin is added to soften the kneaded product, and after kneading the other half of the granules, a fragrance is added and further kneaded, and then the kneaded product is taken out of the mixer and produced by rolling with a roller. Comparative sample 1 was produced by a conventional method.

[Procedure Amendment 13]

[Document name to be amended] Statement

[Correction target item name] 0044

[Correction method] Change

[Correction content]

[0044] When a sensory test was performed on the sample 1 of the present invention and the comparative sample 1 by a test panel of 15 panelists, 11 panelists felt a light and pleasant chewing feeling on the sample 1 of the present invention and also had a sweet taste. It was evaluated that the persistence of aroma was far superior to that of Comparative Sample 1.

[Procedure Amendment 14]

[Document name to be amended] Statement

[Name of item to be corrected] 0045

[Correction method] Change

[Correction content]

Example 6 2 using the ingredients and amounts shown in Table 5 and containing peppermint and menthol respectively as fragrances.
Inventive sample 3 in which 5 granular materials separately containing 5 colorants instead of these fragrances were compounded into an invented sample in which 3 granular materials were combined and compounded
And comparative sample 2 containing no such granular material
Was produced in the same manner as in Example 5.

[Procedure Amendment 15]

[Document name to be amended] Statement

[Correction target item name] 0046

[Correction method] Change

[Correction content]

[0046] Inventive Sample 2 is superior to Comparative Sample 2 in the rise of aroma, the spread of aroma in the mouth, the persistence of aroma and sweetness, and the texture, and Inventive Sample 3 is colored in five different colors. Because it was colored with a granular surface pattern, it was evaluated that it is superior to Comparative Sample 2 not only in texture but also in appearance and uniqueness.
Obtained by all five panelists. This surface pattern could be variously changed by changing not only the kind and concentration of the color of the colorant but also the shape, size and blending ratio of each granular product.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Toshiaki Sugitani 2-5-1, Obukuroya, Kamakura-shi, Kanagawa No. 301, Mitsui Sugar Co., Ltd.

Claims (6)

[Claims] 1. Reduced palatinose is 95% as an anhydride.
(W / w) 1 to 2 or more solutions of a fragrance, a coloring agent, a high intensity sweetener or a functional ingredient is adsorbed on granular reduced palatinose having a water content of 3 to 9% (w / w)
Chewing gum containing the granular material of w). 2. The particle size of granular reduced palatinose is JIS
The chewing gum according to claim 1, which has a standard size of 36 to 10 mesh. 3. 0.2 to 10% of chewing gum
(1) or (2) containing a granular substance (w / w)
Chewing gum as described. 4. The fragrance is 0.1 to 1 with respect to the granular substance.
The chewing gum according to claims 1 to 3, which contains 0.0% (w / w). 5. The chewing gum according to claim 1, which comprises 1 to 3 types of granular substances containing an aromatic agent. 6. The chewing gum according to claim 1, which comprises 1 to 5 kinds of granular substances containing a colorant.