JPH10262566A - Low adherent and biodegradable chewing gum - Google Patents
Low adherent and biodegradable chewing gumInfo
- Publication number
- JPH10262566A JPH10262566A JP9072382A JP7238297A JPH10262566A JP H10262566 A JPH10262566 A JP H10262566A JP 9072382 A JP9072382 A JP 9072382A JP 7238297 A JP7238297 A JP 7238297A JP H10262566 A JPH10262566 A JP H10262566A
- Authority
- JP
- Japan
- Prior art keywords
- glutenin
- chewing gum
- gum
- chewing
- main component
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 57
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 54
- 230000001464 adherent effect Effects 0.000 title abstract 4
- 108010050792 glutenin Proteins 0.000 claims abstract description 60
- 235000018102 proteins Nutrition 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 108010068370 Glutens Proteins 0.000 claims abstract description 18
- 235000021312 gluten Nutrition 0.000 claims abstract description 18
- 238000004132 cross linking Methods 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000003505 heat denaturation Methods 0.000 claims description 12
- 238000013329 compounding Methods 0.000 claims description 3
- 230000001055 chewing effect Effects 0.000 abstract description 35
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000005194 fractionation Methods 0.000 abstract description 3
- 230000004048 modification Effects 0.000 abstract 2
- 238000012986 modification Methods 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 108010061711 Gliadin Proteins 0.000 description 12
- 108060008539 Transglutaminase Proteins 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 238000012360 testing method Methods 0.000 description 12
- 102000003601 transglutaminase Human genes 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 230000000704 physical effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 238000003672 processing method Methods 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 6
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 210000003296 saliva Anatomy 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 238000009408 flooring Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000002123 temporal effect Effects 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 102000004357 Transferases Human genes 0.000 description 2
- 108090000992 Transferases Proteins 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 238000010077 mastication Methods 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229920002367 Polyisobutene Polymers 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 238000003677 abuse test Methods 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 102000034238 globular proteins Human genes 0.000 description 1
- 108091005896 globular proteins Proteins 0.000 description 1
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 210000004498 neuroglial cell Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、小麦タンパク質で
あるグルテニンを含有することにより、従来のチューイ
ンガムに比べて付着性の低い物性を示し、路上、プラッ
トホームにポイ捨てされても剥がれやすく、また、噛み
カス中に残存するグルテニンが経時的に分解し、噛みカ
ス組織がばらばらに崩壊してゆく、噛みカス公害対策の
低付着、生分解チューインガムに関する。TECHNICAL FIELD The present invention contains glutenin, which is a wheat protein, so that it exhibits physical properties of lower adhesiveness than conventional chewing gum, and is easily peeled off when littered on a road or platform. The present invention relates to a low-adhesion biodegradable chewing gum which is a countermeasure against chewing debris, in which glutenin remaining in the debris is decomposed with time, and the debris of the debris is gradually disintegrated.
【０００２】[0002]
【従来の技術】チューインガムの噛みカス公害対策とし
て、従来より、ガムベースに高分子基材を使用せず、小
麦グルテン等のタンパク質を代替物として使用する方法
が考えられてきた。小麦グルテンは可食性天然物であ
り、チューイングを楽しんだ後、そのまま飲み込んでし
まえる点で注目されてきたが、グルテンそのままでは粘
弾性が低すぎてチューインガムとして使用できるもので
はない。そのため、熱変性を加えて粘弾性を改善する方
法が提案されている（特開昭４８−５６８６４号公
報）。しかしながら、この加熱変性グルテンは、軽度の
熱処理によって、見かけはチューインガム様の物性が得
られるものの、咀嚼によって弾性がすぐに低下し噛み続
ける事が出来なくなってしまう。また、強度加熱処理す
ると、チューインガムの特性である咀嚼中の再集合性が
損なわれ、口中でチューインガム組織がバラバラにな
り、咀嚼不可能となってしまう。2. Description of the Related Art Conventionally, as a countermeasure against chewing gum pollution of chewing gum, a method of using a protein such as wheat gluten as a substitute without using a polymer base material for a gum base has been considered. Wheat gluten is an edible natural product, and has attracted attention because it can be swallowed as it is after enjoying chewing, but gluten as it is has too low viscoelasticity and cannot be used as chewing gum. Therefore, a method of improving viscoelasticity by adding heat denaturation has been proposed (JP-A-48-56864). However, although the heat-modified gluten has apparently chewing gum-like physical properties due to mild heat treatment, its elasticity is immediately lowered by chewing and it becomes impossible to continue chewing. In addition, the strength heat treatment impairs the reassembly property during chewing, which is a characteristic of chewing gum, and the chewing gum tissue is disintegrated in the mouth, making chewing impossible.
【０００３】加熱変性グルテンの欠点を改善する為に、
例えば特開平８−２３８８８号公報では、小麦グルテン
やそれより分画されたグリアジンなどの動植物性タンパ
ク質を、タンパク質転移酵素で架橋結合させ、チューイ
ンガム様の感触を得る方法が提案されている。この方法
によって得られるチューインガムは、加熱変性グルテン
に比べると、粘弾性が強いものであるが、やはり咀嚼中
間から非常に柔らかくなり、最終的には口中で組織がバ
ラバラになってしまう。咀嚼中間の感触の落ち込みは、
タンパク質系のガムベースが口中の唾液を吸水膨潤する
ことによって生じる現象で、変性や架橋処理等を行って
も、ふくよかさと適度な弾性感を合わせ持つ市販のチュ
ーインガムの感触を再現することは困難である。[0003] In order to improve the disadvantages of heat-modified gluten,
For example, JP-A-8-23888 proposes a method in which animal and plant proteins such as wheat gluten and gliadin fractionated therefrom are cross-linked with a protein transferase to obtain a chewing gum-like feel. The chewing gum obtained by this method has a higher viscoelasticity than the heat-modified gluten, but also becomes very soft from the middle of mastication, and eventually the tissue becomes fragmented in the mouth. The drop in the feel during chewing is
A phenomenon that occurs when a protein-based gum base absorbs and swells saliva in the mouth, and it is difficult to reproduce the feel of a commercially available chewing gum that combines fullness and moderate elasticity, even if it is modified or cross-linked. .
【０００４】また、タンパク質系ガムベースの最大の欠
点として、経時安定性の悪さが挙げられる。タンパク質
系ガムベースは、加水されることでチューインガム様の
物性が得られるが、水分活性が高く、短期間でカビが発
生してしまい、常温保存が出来ない。加糖による水分活
性の低下により安定性を増す事が考えられるが、一般の
チューインガムの配合では、ガムベースに対し３倍から
４倍量の糖質を添加するのに対し、タンパク質系のガム
ベースの場合糖質を抱き込む力が弱く、最大でもベース
と等量の糖質しか添加出来ないため、加糖による経時安
定性の増加効果も低く、このようにして製造されたチュ
ーインガムは短期間で腐敗臭が強くなり、常温流通で販
売することは不可能である。この事はタンパク質を主体
とするガムベースを使用する限り避けることのできない
致命的欠点である。[0004] One of the biggest drawbacks of the protein-based gum base is poor stability over time. The protein-based gum base can provide chewing gum-like physical properties by being hydrated, but has a high water activity and mold is generated in a short period of time, so that it cannot be stored at room temperature. It is conceivable that the stability is increased due to the decrease in water activity due to the addition of sugar. However, in the case of general chewing gum, the sugar is added three to four times as much as the gum base. The ability to embrace quality is weak, and only the same amount of carbohydrate as the base can be added at the maximum, so the effect of increasing sugar over time is low, and the chewing gum produced in this way has a strong rotting odor in a short period of time. In other words, it is impossible to sell at room temperature. This is a fatal disadvantage that cannot be avoided as long as a protein-based gum base is used.
【０００５】[0005]
【発明が解決しようとする課題】従って、本発明の課題
は、現在市販されているチューインガムと同等の物性、
感触、経時安定性を有し、かつ咀嚼後路上や駅のプラッ
トホームにポイ捨てされたとしても簡単にはがれる、も
しくは経時的に組織が自然崩壊するチューインガムを提
供することにある。Accordingly, the object of the present invention is to provide physical properties equivalent to those of currently available chewing gum,
An object of the present invention is to provide a chewing gum which has a feeling and stability over time, and which can be easily peeled off even if it is littered on a road or a platform of a station after mastication, or whose tissue naturally disintegrates with time.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、従来から
使用されている一般的なガムベースを使用したチューイ
ンガム配合中に水不溶の動植物性タンパク質を添加する
ことを考えた。ここで使用されるタンパク質は、従来法
で追求されたような、チューインガム様物性を示すもの
である必要はなく、添加されるチューインガム中に均一
に分散し、チューインガムの品質を損なうことがないよ
うなものが選択される。そして咀嚼後噛みかす中に唾液
を吸水したこのタンパク質が分散して残存している必要
がある。Means for Solving the Problems The present inventors have considered adding a water-insoluble animal and plant protein to a chewing gum formulation using a conventionally used general gum base. The protein used here does not need to exhibit chewing gum-like properties, as pursued by the conventional method, and is uniformly dispersed in the added chewing gum so that the quality of the chewing gum is not impaired. Things are selected. It is necessary that the protein that has absorbed the saliva is dispersed and remains in the bite after chewing.
【０００７】小麦グルテンには、線状タンパク質である
グルテニンと球状タンパク質であるグリアジンがほぼ等
量ずつ含まれている。エタノール分画によってグリアジ
ンを主成分とする区分、グルテニンを主成分とする区分
が得られ、商品化されているが、前者が麺改良剤として
利用されているのに対し、後者は具体的応用例を持たな
い。発明者はこのグルテニンに注目し、研究した結果、
目的とするチューインガムが得られた。[0007] Wheat gluten contains approximately equal amounts of glutenin, a linear protein, and gliadin, a globular protein. A gliadin-based and a glutenin-based class are obtained by ethanol fractionation and commercialized.The former is used as a noodle improver, while the latter is a specific application example. Do not have. The inventors focused on this glutenin, and as a result of research,
The desired chewing gum was obtained.
【０００８】[0008]
【発明の実施の形態】本発明で使用したグルテニン主成
分分画物は、アサマ化成株式会社により販売されている
商品名「アサマ グルテニンａ」である。BEST MODE FOR CARRYING OUT THE INVENTION The glutenin main component fraction used in the present invention is trade name "Asama Glutenin a" sold by Asama Kasei Co., Ltd.
【０００９】グルテニンは、小麦粉に加水しドウをつく
った時に生成されるグルテン網目構造の骨格をなすもの
であり、この網目構造の間に球状のグリアジンが入り込
むことでドウに適度な弾性を与える事が知られている。
エタノール分画によって得られたグルテニンを主成分と
する分画物に加水すると、堅くぼそぼそとしたドウを形
成し、咀嚼すると口中ですぐにバラバラになってしま
い、グルテンやグリアジンのようにそのままではチュー
インガム様の物性を持つものは得られない。しかし、一
般のチューインガム配合に添加すると、グルテニンはグ
ルテンやグリアジン等の他のタンパク質と比べると、ガ
ムを軟化させる効果が非常に弱く、加熱変性処理を行う
ことで、更にガム軟化効果が弱くなる。本発明ではこの
加熱変性処理品を粉砕してチューインガムへ添加するこ
とによって、咀嚼中はチューインガムの感触に殆ど影響
がなく、ガムベース（噛みカス）に均一に分散して残る
事が分かった。また、加熱変性処理品が、咀嚼中に唾液
を適度に吸水するため、噛みカスの床材等に対する付着
性が低下する。更には、経時的に噛みカス中に残存する
加熱変性処理品が分解し、噛みカス組織が徐々にバラバ
ラになっていくことを見出した。本発明の方法によって
得られるチューインガム製品の経時安定性の観点から、
グルテニンを主成分とする分画物は乾燥状態で添加され
ることが好ましい。Glutenin forms the skeleton of a gluten network structure produced when dough is added to wheat flour. The gliadin in the network structure gives the dough an appropriate elasticity by entering spherical gliadin. It has been known.
When added to the fraction containing glutenin as the main component obtained by ethanol fractionation, it forms a hard and loose dough, and when chewed, it breaks up immediately in the mouth, and it is chewing gum as it is like gluten or gliadin Those with similar physical properties cannot be obtained. However, when added to a general chewing gum formulation, glutenin has a very weak effect of softening the gum as compared to other proteins such as gluten and gliadin, and the heat softening effect further weakens the gum softening effect. In the present invention, it has been found that by pulverizing this heat-modified product and adding it to the chewing gum, the chewing gum has almost no influence on the feel during chewing and remains uniformly dispersed in the gum base (bite residue). In addition, since the heat-denatured product absorbs saliva moderately during chewing, the adhesiveness of chewing scum to flooring materials and the like is reduced. Furthermore, it has been found that the heat-denatured product remaining in the chewing residue decomposes with time, and the chewing tissue gradually becomes fragmented. From the viewpoint of the stability over time of the chewing gum product obtained by the method of the present invention,
The fraction containing glutenin as a main component is preferably added in a dry state.
【００１０】本発明は、従来法の様にタンパク質をガム
ベース代替物として使用するのではなく、グルテニン主
成分分画物を、現行チューインガムの感触、経時安定性
等の品質に影響しない状態に加工処理した上でチューイ
ンガムに添加し、消費者がこのチューインガムを咀嚼
後、噛みカス中に残存するグルテニン主成分分画物処理
品が噛みカスの低付着と分解に寄与することを特徴とす
る。[0010] The present invention does not use protein as a gum base substitute as in the conventional method, but instead processes a glutenin-based fraction into a state that does not affect the quality of the current chewing gum, such as feel and stability over time. After the chewing gum is added to the chewing gum and the consumer chews the chewing gum, the glutenin-based fraction-treated product remaining in the chewing residue contributes to low adhesion and decomposition of the chewing residue.
【００１１】グルテニン主成分分画物の加熱変性は、グ
ルテニン主成分分画物に対し１５重量％以上の水を加
え、６０℃以上（望ましくは８０〜９５℃）で１０分か
ら１０時間（望ましくは１〜８時間）加熱して行う。そ
の後、乾燥機等で水分を除去する。ここで、加熱変性グ
ルテニンに水分が残っていると腐敗が始まり、製品の経
時安定性が悪くなる為に水分を除去した方が好ましい。
また、水分が残ったままで最終ガム配合に添加すると、
ガムの感触、物性を軟化させ、品質を損なうことから
も、水分を除去した方が好ましい。次に、前記乾燥品を
粉砕機にて粉砕し、４０メッシュパス以下望ましくは１
００メッシュパス以下の粒度に調整する。なお、４０メ
ッシュパス以上の粒度であると、チューインガムを咀嚼
したときにざらつきを感じる。Heat denaturation of the glutenin main component fraction is carried out by adding 15% by weight or more of water to the glutenin main component fraction and heating at 60 ° C. or higher (preferably 80 to 95 ° C.) for 10 minutes to 10 hours (preferably). (1 to 8 hours) by heating. Thereafter, moisture is removed by a dryer or the like. Here, if moisture remains in the heat-denatured glutenin, decay starts and the temporal stability of the product deteriorates, so it is preferable to remove the moisture.
Also, if you add it to the final gum formulation with moisture remaining,
It is preferable to remove water from the viewpoint of softening the feel and physical properties of the gum and impairing the quality. Next, the dried product is pulverized by a pulverizer, and the pulverized product is 40 mesh or less, preferably 1
Adjust the particle size to not more than 00 mesh pass. If the particle size is 40 mesh pass or more, the chewing gum feels rough when chewed.
【００１２】前記加熱変性グルテニン乾燥品は強固に結
合しており、粉砕し難い物性である。容易に粉砕する為
に次の方法で処理してもよい。前記のようにグルテニン
主成分分画物に加水、加熱変性した後、グルテニン主成
分分画物に対し０．５〜８倍量の糖質（チューインガム
配合に使用される糖質を用いる）を添加し、均一にフォ
ンダント状にした後、凍結乾燥機等で水分を除去する。
その後に粉砕機にかけると容易に粉砕可能である。[0012] The heat-denatured dried glutenin is tightly bound and hardly crushed. For easy pulverization, treatment may be performed by the following method. After hydrolyzing and heat denaturing the glutenin main component fraction as described above, 0.5 to 8 times the amount of carbohydrate (using the carbohydrate used for chewing gum formulation) is added to the glutenin main component fraction. Then, after uniformly forming a fondant shape, moisture is removed with a freeze dryer or the like.
Subsequent crushing can be easily performed.
【００１３】また、加熱変性処理と共にタンパク質架橋
酵素による架橋結合処理［アシル基転移反応を触媒する
トランスフェラーゼの一種であるトランスグルタミナー
ゼ（ＴＧ）を用い、タンパク質（グルテニン）を架橋重
合化］を行う事でガムの咀嚼中間から起こる軟化を更に
抑えることが可能である。ＴＧとグルテニン主成分分画
物の混合は、グルテニン主成分分画物中に粉体のＴＧを
添加し、ＴＧを添加しない場合と同様に、グルテニン主
成分分画物に対し１５重量％以上の水を加えた後、加熱
変性する方法、ＴＧ粉末を分散させた水を粉体のグルテ
ニン主成分分画物に添加する方法、もしくは加水したグ
ルテニン主成分分画物中に粉体のＴＧを添加する方法
の、いずれでもよい。ＴＧのグルテニン主成分分画物へ
の添加量は０．１〜１重量％で、５０〜５５℃で２０分
以上反応させる。その後、ＴＧを添加しない場合と同様
に、加熱変性する。また、グルテニン主成分分画物を加
熱変性した後にＴＧ添加し、上記と同様に反応させても
よい。この様にＴＧのグルテニン主成分分画物への添加
は、その添加順序、添加方法に限定されない。次に、Ｔ
Ｇを添加しない場合と同様の方法で、乾燥、粉砕する。
また、タンパク質架橋酵素として、本発明では味の素株
式会社製トランスグルタミナーゼ製剤アクティバＴＧ−
Ｋを使用した。In addition, heat-denaturing treatment and cross-linking treatment with a protein cross-linking enzyme [cross-link polymerization of protein (glutenin) using transglutaminase (TG), which is a type of transferase that catalyzes an acyl transfer reaction], is carried out. It is possible to further suppress softening occurring during the middle of chewing the gum. The mixing of TG and the glutenin main component fraction is performed by adding powder TG to the glutenin main component fraction and adding 15% by weight or more based on the glutenin main component fraction in the same manner as when no TG is added. A method of heat denaturation after adding water, a method of adding water in which TG powder is dispersed to a powdered glutenin main component fraction, or a method of adding powdered TG to a hydrolyzed glutenin main component fraction Any of the above methods may be used. The amount of TG added to the glutenin main component fraction is 0.1 to 1% by weight, and the reaction is carried out at 50 to 55 ° C for 20 minutes or more. Thereafter, heat denaturation is performed as in the case where TG is not added. Alternatively, the glutenin main component fraction may be denatured by heating, and then TG may be added thereto and reacted in the same manner as described above. Thus, the addition of TG to the glutenin main component fraction is not limited to the order of addition and the method of addition. Next, T
Dry and pulverize in the same manner as in the case where G is not added.
As a protein cross-linking enzyme, in the present invention, a transglutaminase preparation activa TG- manufactured by Ajinomoto Co., Inc.
K was used.
【００１４】以上の方法で調整したグルテニン主成分分
画物処理品をチューインガムの配合中、グルテニン主成
分分画物として１〜８重量％、望ましくは２〜６重量％
添加し、チューインガムを常法により製造する。また、
この際、一般ガムベースとグルテニンの配合比率は１：
０．０４５〜１：０．３６、望ましくは１：０．０９〜
１：０．２７である。グルテニン含量１重量％以下の場
合は付着防止及び分解に対する効果が弱く、８重量％以
上の場合は加熱変性処理とタンパク質架橋結合処理を使
用してもガムが軟化してしまい、感触や香味面で嗜好性
の低下を招く。The glutenin main component-treated product prepared by the above-mentioned method is used as a glutenin main component fraction in an amount of 1 to 8% by weight, preferably 2 to 6% by weight during the compounding of the chewing gum.
The chewing gum is added to produce a chewing gum by a conventional method. Also,
At this time, the mixing ratio of the general gum base and glutenin is 1:
0.045 to 1: 0.36, preferably 1: 0.09 to
1: 0.27. When the glutenin content is 1% by weight or less, the effect on adhesion prevention and decomposition is weak, and when the content is 8% by weight or more, the gum is softened even by using the heat denaturation treatment and the protein cross-linking treatment, and the feel and flavor are reduced. This leads to a decrease in palatability.
【００１５】ガムベースとの配合比率も全く同様であ
り、総合的にグルテニンの量は一定の範囲にあることが
望ましい。The compounding ratio with the gum base is exactly the same, and the amount of glutenin is desirably generally within a certain range.
【００１６】[0016]
【実施例】以下に、本発明を実施例および試験例により
詳しく説明するが、本発明はこれらの実施例に限定され
るものではない。The present invention will be described below in more detail with reference to examples and test examples, but the present invention is not limited to these examples.
【００１７】（加工法１）本発明で実施したグルテニン
主成分分画物の加熱変性、乾燥、粉砕方法について具体
的に記す。(Processing Method 1) The method of heat denaturation, drying and pulverization of the glutenin main component fraction carried out in the present invention will be specifically described.
【００１８】グルテニン主成分分画物（アサマ化成、ア
サマグルテニンａ）１０部に対して水２０部を加えた
後、９０℃に保ち、１時間加熱変性させた。これを乾燥
機を使用して水分を除去した後、粉砕機にて粉砕する。
得られた粉体を４０メッシュパス以下の粒度に調整し
た。After adding 20 parts of water to 10 parts of the glutenin main component fraction (Asama Kasei, Asama Glutenin a), the mixture was heated and denatured at 90 ° C. for 1 hour. After removing water with a drier, this is pulverized by a pulverizer.
The obtained powder was adjusted to a particle size of 40 mesh pass or less.
【００１９】（加工法２）本発明で実施したグルテニン
主成分分画物の加熱変性、乾燥、容易な粉砕方法につい
て具体的に記す。(Processing Method 2) The method of heat denaturation, drying and easy pulverization of the glutenin main component fraction carried out in the present invention will be specifically described.
【００２０】グルテニン主成分分画物（アサマ化成、ア
サマグルテニンａ）１０部に対して水２０部を加えた
後、９０℃に保ち、１時間加熱変性させた。これに砂糖
（粉糖）５５部を加え、ケンウッドミキサーで均一に混
合し、フォンダント様のものを得た。これを凍結乾燥機
を使用して水分を除去した後、粉砕機にて粉砕する。得
られた粉体を４０メッシュパス以下の粒度に調整した。After adding 20 parts of water to 10 parts of a glutenin main component fraction (Asama Kasei, Asama Glutenin a), the mixture was denatured by heating at 90 ° C. for 1 hour. 55 parts of sugar (powder sugar) was added thereto, and the mixture was uniformly mixed with a Kenwood mixer to obtain a fondant-like product. After removing water using a freeze dryer, the mixture is pulverized with a pulverizer. The obtained powder was adjusted to a particle size of 40 mesh pass or less.
【００２１】（加工法３）グルテニン主成分分画物を加
熱変性処理すると共にタンパク質架橋酵素にて架橋結合
する方法について記す。(Processing Method 3) A method of subjecting a glutenin main component fraction to heat denaturation and crosslinking with a protein crosslinking enzyme will be described.
【００２２】グルテニン主成分分画物（アサマ化成、ア
サマグルテニンａ）１０部に対して水２０部を加えた
後、味の素株式会社より市販されているタンパク質架橋
酵素製剤アクティバＴＧ−Ｋを０．１部添加し、均一に
混合した。After adding 20 parts of water to 10 parts of the glutenin main component fraction (Asama Kasei, Asama Glutenin a), 0.1% of the protein cross-linking enzyme preparation Activa TG-K commercially available from Ajinomoto Co., Inc. Was added and mixed uniformly.
【００２３】５０℃で２０分間反応させ、８０℃まで加
熱して酵素を失活させた後、９０℃、約１時間加熱変性
し、加工法２と同様に加糖、乾燥、粉砕し、４０メッシ
ュパス以下に調整した。After reacting at 50 ° C. for 20 minutes and heating to 80 ° C. to inactivate the enzyme, the mixture was denatured by heating at 90 ° C. for about 1 hour. Adjusted below the pass.
【００２４】（加工法４）グルテニン主成分分画物をタ
ンパク質架橋酵素にて架橋結合する方法は上記の様に加
熱変性処理の前に行う方法と、加熱変性処理後に行う方
法がある。以下に加熱変性処理後に行う方法について記
す。(Processing Method 4) The method of cross-linking the glutenin main component fraction with a protein cross-linking enzyme includes a method performed before the heat denaturation treatment as described above and a method performed after the heat denaturation treatment. The method performed after the heat denaturation treatment is described below.
【００２５】グルテニン主成分分画物（アサマ化成、ア
サマグルテニンａ）１０部に対して水２０部を加えた
後、９０℃に保ち、１時間加熱変性させる。その後タン
パク質架橋酵素製剤アクティバＴＧ−Ｋ０．１部を少量
の水に分散させたものを添加し均一に混合する。５０℃
で２０分間反応させ、８０℃まで加熱して酵素を失活さ
せた後、９０℃、１時間加熱変性し、加工法２と同様に
加糖、乾燥、粉砕し、４０メッシュパス以下に調整し
た。After adding 20 parts of water to 10 parts of the glutenin main component fraction (Asama Kasei, Asama Glutenin a), the mixture is denatured by heating at 90 ° C. for 1 hour. Thereafter, a solution prepared by dispersing 0.1 part of a protein-crosslinking enzyme preparation Activa TG-K in a small amount of water is added and mixed uniformly. 50 ℃
After heating to 80 ° C. to inactivate the enzyme, the mixture was denatured by heating at 90 ° C. for 1 hour, sweetened, dried and pulverized in the same manner as in Processing Method 2, and adjusted to 40 mesh pass or less.
【００２６】（実施例１〜１１）下記の表１にあげるガ
ム製造用原料を用いて表１に示す配合割合（重量％）で
常法にて本発明ガムを製造した。ただし、ここで用いた
グルテニン主成分分画物処理品は加工法１〜４で得られ
たものであった。またガムベースはチクル等の天然樹脂
２０重量％、酢酸ビニル樹脂２０重量％、エステルガム
１５重量％、ポリイソブチレン１０重量％、ワックス２
０重量％、モノグリセライド５重量％、炭酸カルシウム
１０重量％よりなる一般的な組成を有するものであっ
た。(Examples 1 to 11) The gums of the present invention were produced by a conventional method using the raw materials for producing gums shown in Table 1 below in the proportions (% by weight) shown in Table 1. However, the processed product of the glutenin main component fraction used here was obtained by the processing methods 1 to 4. The gum base is 20% by weight of natural resin such as tickle, 20% by weight of vinyl acetate resin, 15% by weight of ester gum, 10% by weight of polyisobutylene, and 2% of wax.
It had a general composition of 0% by weight, 5% by weight of monoglyceride, and 10% by weight of calcium carbonate.
【００２７】（参考例）表１に示すようにグルテニン主
成分分画物加工品を使用せずに実施例１〜１１と同様に
常法によりチューインガムを製造した。即ち、参考例は
通常のチューインガムであった。(Reference Example) As shown in Table 1, chewing gum was produced by a conventional method in the same manner as in Examples 1 to 11 without using the processed product of the main component of glutenin. That is, the reference example was a normal chewing gum.
【００２８】[0028]
【表１】 [Table 1]
【００２９】（対照例１、２）表２に示すように、グル
テニン主成分分画物加工粉末を使用せず、グリアジン主
成分分画物及びグルテン粉末加工品を使用して、実施例
１〜１１と同様に、常法によりチューインガムを製造し
た。但し、ここで用いたグルテン粉末加工品及びグリア
ジン主成分分画物は加工法２のグルテニンをグルテン及
びグリアジンに置換して製造し得られたものであった。
またここで使用したグリアジン主成分分画物は、アサマ
化成株式会社より販売されている商品名、「グリアＡ
ａ」であった。(Comparative Examples 1 and 2) As shown in Table 2, Examples 1 to 3 were performed using the gliadin main component fraction and the gluten powder processed product without using the glutenin main component fraction processed powder. Similarly to 11, a chewing gum was produced by a conventional method. However, the processed gluten powder and the gliadin main component fraction used herein were those obtained by replacing glutenin in processing method 2 with gluten and gliadin.
The gliadin main component fraction used here is a product name “Glia A” sold by Asama Kasei Co., Ltd.
a ".
【００３０】[0030]
【表２】 [Table 2]
【００３１】（試験例）実施例１〜１１の参考例及び対
照例１〜２の方法で製造したチューインガムを用いて、
官能評価、物性測定試験、噛みカス屋外暴露経時変化確
認試験及び環境試験機による虐待経時試験により付着性
低減効果試験及び噛みカス分解効果試験を実施した。(Test Example) Using the chewing gums produced by the methods of Reference Examples 1 to 11 and Control Examples 1 and 2,
A sensory evaluation, a physical property measurement test, a test for confirming the change with time of outdoor exposure to chewing debris, and an aggressive time test using an environmental tester were used to conduct an adhesion reducing effect test and a chewing residue decomposing effect test.
【００３２】（試験例１） 官能評価 専門パネル１０名に実施例１〜１１、参考例及び対照例
１、２のチューインガム３．２ｇを咀嚼させ感触及び香
味について比較評価した。下記評価基準は５段階評価法
に基づき、最終的には全パネルの評点を平均した。結果
は表３に示す通りである。(Test Example 1) Sensory evaluation Ten professional panelists chewed 3.2 g of the chewing gums of Examples 1 to 11, Reference Example and Control Examples 1 and 2, and evaluated the feel and flavor. The following evaluation criteria were based on a five-point evaluation method, and finally the scores of all panels were averaged. The results are as shown in Table 3.
【００３３】官能評価基準 評点 官能評価 ５ 優れている ４ 少し優れている ３ 普通 ２ 少し劣っている １ 劣っているSensory evaluation criteria Rating Sensory evaluation 5 Excellent 4 Slightly excellent 3 Normal 2 Slightly poor 1 Poor
【００３４】[0034]
【表３】 [Table 3]
【００３５】対照例１、２、即ち、チューインガム中に
グルテン粉末及びグリアジン主成分分画物を配合したガ
ムは、感触が咀嚼中間から著しく軟化し、香味全体のバ
ランスもくずれてしまう。それに対して、実施例１〜５
及び７、８、９、１１、即ち、グルテニン主成分分画物
を配合したガムは、感触に与える影響が非常に少なく、
感触、香味共に参考例に近い値となった。但し、グルテ
ニン主成分分画物配合量８％（実施例６、１０）におい
ては感触が軟らかくなり、香味のバランスもくずれる。
よって、本発明においては、グルテニン主成分分画物の
配合量は８％以下、望ましくは６％以下とする。In Comparative Examples 1 and 2, ie, the gum in which the gluten powder and the gliadin main component fraction were mixed in the chewing gum, the feel was remarkably softened from the middle of chewing, and the balance of the whole flavor was lost. In contrast, Examples 1 to 5
And 7, 8, 9, 11, that is, the gum containing the glutenin main component fraction has very little effect on the feel,
Both the feel and the flavor were close to those of the reference example. However, when the amount of the glutenin main component fraction blended was 8% (Examples 6 and 10), the feel was soft and the balance of flavor was lost.
Therefore, in the present invention, the blending amount of the glutenin main component fraction is 8% or less, preferably 6% or less.
【００３６】（試験例２） 付着性測定 専門パネルにより、実施例１〜１１、及び参考例のチュ
ーインガム３．２ｇを７５回／分の割合で５分間咀嚼さ
せた後の残滓（噛みカス）を試料とし、それらの床材へ
の付着性をレオメーター（島津製作所）にて測定した。
試料台の素材として床用Ｐタイル製のアダプターを使用
し、加重９ｋｇ、試料台速度２７０ｍｍ／分で測定を行
った。結果は表４に示す通り全ての実施例、特に添加量
２％以上で顕著な低付着性が確認された。(Test Example 2) Adhesion Measurement Residue (bite residue) after chewing 3.2 g of the chewing gum of Examples 1 to 11 and Reference Example at a rate of 75 times / min for 5 minutes by a specialized panel was used. Samples were used and their adhesion to flooring was measured with a rheometer (Shimadzu Corporation).
The measurement was performed at a load of 9 kg and a sample stage speed of 270 mm / min, using an adapter made of P floor tiles as a sample stage material. As shown in Table 4, remarkable low adhesion was confirmed in all Examples, particularly when the added amount was 2% or more.
【００３７】[0037]
【表４】 [Table 4]
【００３８】（試験例３） 噛みカスの屋外暴露経時変化確認試験 実施例１〜１１及び参考例のチューインガム３．２ｇを
７５回／分の割合で５分間咀嚼させた後の残滓（噛みカ
ス）を試料とした。これらを床用Ｐタイルに付着させ屋
外暴露し、その後の状態を観察した。(Test Example 3) Test for confirming the change with time of outdoor exposure of chewing scum Residue (chewing scum) after chewing 3.2 g of the chewing gum of Examples 1 to 11 and Reference Example at a rate of 75 times / minute for 5 minutes. Was used as a sample. These were adhered to a flooring P tile and exposed outdoors, and the state thereafter was observed.
【００３９】その結果、参考例の残滓を除く全ての残滓
で２週間でカビの発生が見られ、特に実施例１及び実施
例３〜１１では１カ月でガム全体をカビが被い、６カ月
後には細かい亀裂が噛みカス中に入り、組織がバラバラ
になり、容易に剥離可能となった。また実施例２のチュ
ーインガムは１カ月で残滓の半分ほどをカビが被った
が、６カ月後、剥離性の向上は、さほど見られなかっ
た。なお、参考例のチューインガムの残滓においては、
６カ月経過後剥離性の向上は確認されなかった。As a result, mold formation was observed in all the residues except for the residue of the reference example in 2 weeks, and particularly in Example 1 and Examples 3 to 11, the whole gum was covered with mold in one month, and Later, the fine cracks bite into the scum, causing the tissue to be fragmented and easily peelable. In addition, the chewing gum of Example 2 covered about half of the residue with mold in one month, but after 6 months, no significant improvement in peelability was observed. In the chewing gum residue of the reference example,
After 6 months, no improvement in peelability was confirmed.
【００４０】（試験例４） 環境試験機による虐待経時試験 実施例１〜１１及び参考例のチューインガムを通常市販
状態と同様の包装を施し、温度４０℃、湿度７０％に設
定した環境試験機内に放置し２週間、１カ月、３カ月後
の状態を観察及び官能評価を行った。その結果、実施例
１〜１１のガム、参考例のガムは、外観、香味、感触に
ついて経時による劣化はほぼ同等であった。よって、本
発明チューインガムは、従来品に比べ同等の経時安定性
を持つことが確認された。(Test Example 4) Temporal abuse test using an environmental tester The chewing gums of Examples 1 to 11 and Reference Example were packaged in the same manner as in a normal commercial state, and placed in an environmental tester set at a temperature of 40 ° C and a humidity of 70%. After standing for 2 weeks, 1 month and 3 months, the state was observed and sensory evaluation was performed. As a result, the gums of Examples 1 to 11 and the gum of the reference example had almost the same deterioration in appearance, flavor and feel over time. Therefore, it was confirmed that the chewing gum of the present invention has the same temporal stability as the conventional product.
【００４１】[0041]
【発明の効果】本発明の方法により製造されたチューイ
ンガムは、咀嚼中はチューインガム本来の感触及び香味
を損なうことなく、ガムベース（噛みカス）に均一に分
散し、咀嚼後は唾液を適度に吸水して膨潤したグルテニ
ンが噛みカス中に分散して存在するため、従来のチュー
インガムと比べると噛みカスの付着性が非常に低い物性
を示す。この事は、このチューインガムが咀嚼後に路上
にポイ捨てされても、容易に取り除くことが出来ること
を意味する。かつ経時的に、噛みカス中のグルテニンが
生分解または酸化分解し、噛みカス組織が徐々にバラバ
ラになってゆく、噛みカス公害対策として有用なもので
ある。また本発明のチューインガム製品の経時安定性
は、現在市販されているチューインガムと同等であっ
た。The chewing gum produced by the method of the present invention is uniformly dispersed in the gum base (chewing residue) during chewing without impairing the original feeling and flavor of the chewing gum, and after chewing, it absorbs saliva appropriately. Since the swollen glutenin is dispersed in the chewing scum, it exhibits physical properties with very low adhesion of chewing scum compared to conventional chewing gum. This means that if the chewing gum is littered on the street after chewing, it can be easily removed. Further, the glutenin in the chew residue is biodegraded or oxidatively decomposed with time, and the chew residue tissue gradually disintegrates, which is useful as a measure against bite residue pollution. In addition, the stability over time of the chewing gum product of the present invention was equivalent to that of currently marketed chewing gum.
Claims (4)
主成分とする分画物を加熱変性処理し、配合することを
特徴とする低付着、生分解性チューインガム。1. A low-adhesion, biodegradable chewing gum, which is obtained by subjecting a fraction containing glutenin as a main component fractionated from wheat gluten to heat denaturation and blending.
質架橋酵素処理することを特徴とする請求項１記載の低
付着、生分解性チューインガム。2. The low-adhesion, biodegradable chewing gum according to claim 1, wherein the glutenin main component fraction is further treated with a protein crosslinking enzyme.
が１〜８重量％であることを特徴とする請求項１または
２に記載の低付着、生分解性チューインガム。3. The low-adhesion, biodegradable chewing gum according to claim 1, wherein the amount of the processed product of the glutenin main component fraction is 1 to 8% by weight.
ベースとグルテニン主成分分画物処理品の配合比が１：
０．０４５〜１：０．３６の範囲であることを特徴とす
る請求項１または２に記載の低付着、生分解性チューイ
ンガム。4. The compounding ratio of a general gum base compounded to a chewing gum and a product treated with a glutenin main component fraction is 1:
The low-adhesion, biodegradable chewing gum according to claim 1 or 2, wherein the chewing gum is in a range of 0.045 to 1: 0.36.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07238297A JP3660099B2 (en) | 1997-03-25 | 1997-03-25 | Low adhesion, biodegradable chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07238297A JP3660099B2 (en) | 1997-03-25 | 1997-03-25 | Low adhesion, biodegradable chewing gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10262566A true JPH10262566A (en) | 1998-10-06 |
| JP3660099B2 JP3660099B2 (en) | 2005-06-15 |
Family
ID=13487694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP07238297A Expired - Lifetime JP3660099B2 (en) | 1997-03-25 | 1997-03-25 | Low adhesion, biodegradable chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3660099B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013511289A (en) * | 2009-11-23 | 2013-04-04 | ダブリューエム リグリー ジュニア カンパニー | Gum base, chewing gum based on this gum base, and method for producing the same |
| US8455421B2 (en) | 2008-09-01 | 2013-06-04 | Expelliere Int Ltd | Compositions and methods for the removal of chewing gum residues from substrates |
-
1997
- 1997-03-25 JP JP07238297A patent/JP3660099B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8455421B2 (en) | 2008-09-01 | 2013-06-04 | Expelliere Int Ltd | Compositions and methods for the removal of chewing gum residues from substrates |
| JP2013511289A (en) * | 2009-11-23 | 2013-04-04 | ダブリューエム リグリー ジュニア カンパニー | Gum base, chewing gum based on this gum base, and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3660099B2 (en) | 2005-06-15 |
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