JPH119194A - Chewing gum composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition capable of sustaining sweetness of good quality for a long period by formulating a menthol glycoside with menthone in a specific proportion and including a specific amount of the menthol glycoside therein. SOLUTION: This chewing gum composition is obtained by formulating one or more menthol glycosides represented by the formula (R is a group selected from residues of monosaccharides and oligosaccharides) with menthone at (500:1) to (2:1) ratio expressed in terms of weight ratio and including the menthol glycosides in an amount of 0.4-5.0 wt.% based on the whole composition therein. One or more such as menthone isolated from a natural product or an essential oil or that synthesized by an organic synthetic method can be used as the menthone. Residues of the monosaccharides, e.g. glucose, galsctose or mannose and disaccharides, e.g. maltose or lactose are cited as the saccharide residues constituting the menthol glycosides.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chewing gum composition having good sweetness for a long time.

[0002]

2. Description of the Related Art Chewing gum is a confection that tastes sweet and flavor by chewing in the oral cavity, but its sweetness and flavor quickly disappear. The chewing gum composition contains a sweetener, but when the chewing gum is chewed, the sweetener elutes into saliva for a short time and is swallowed, and the sweetness is rapidly lost. It is empirically known that sweetness plays an important role in flavor formation, but the case of chewing gum is no exception. The intensity of the sweetness has a great influence on the intensity of the flavor, and when the sweetness is reduced, the flavor is considerably reduced as compared with the disappearance of the amount of the flavor component. In view of the above, improvement in the sustainability of sweetness is strongly desired.

In order to make up for these disadvantages, chewing gum compositions have recently been prepared by blending an ester formed by an esterification reaction with a lipase using a sweetener having a carboxyl group as a precursor and a triterpene having a hydroxyl group as a precursor. It has been reported that the sustainability and the concomitant flavor sustainability are improved (Japanese Patent Laid-Open No. 5-276).
872), there is a need for a chewing gum composition having better quality sweetness persistence and flavor persistence.

[0004] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a chewing gum composition in which good quality sweetness is maintained for a long time.

[0005]

Means for Solving the Problems and Embodiments of the Invention The present inventors have conducted intensive studies to achieve the above object, and as a result, a menthol glycoside represented by the following general formula (1) was added to a chewing gum composition. Or two or more of the above and menthone in a weight ratio of 500: 1 to 2: 1, more preferably 8: 1.
The menthol glycoside is added at a ratio of 0: 1 to 5: 1, and the menthol glycoside is present in an amount of 0.4 to 5.0% (% by weight, hereinafter the same), more preferably 1.0 to 4.0%. It has been found that the addition of the compound improves the sustainability of high-quality sweetness unexpectedly. It is known that menthol glycoside is decomposed by an enzyme in the oral cavity, menthol is gradually released, and a sustained refreshing feeling is exhibited (see Japanese Patent Publication No. 51-105). Also in the chewing gum composition, it was confirmed that menthol release improved the sustainability of the refreshing sensation.

[0006]

Embedded image (Where R is a group selected from the residues of monosaccharides and oligosaccharides)

[0007] The chewing gum composition of the present invention is characterized by comprising menthol and menthol glycoside.

Menthones include those isolated from natural products or essential oils, those produced by an organic synthesis method,
In addition, essential oils and compounds containing menthol can also be blended as they are, and one of these may be used alone or two or more of them may be used in combination.

The saccharide residues constituting the menthol glycoside include residues such as monosaccharides such as glucose, galactose and mannose, and disaccharides such as maltose, lactose, isomaltose, cellobiose and gentiobiose. Furthermore, there are two kinds of isomers (anomers) of α and β in glycosides, and each of the above-mentioned glycosides used in the present invention is either α-type or β-type, or a mixture thereof. May be. One of these menthol glycosides may be used alone, or two or more thereof may be used in combination. Among the saccharide residues constituting various menthol glycosides, maltose is particularly excellent in improving the sweetness persistence.

[0010] The amount of menthol glycoside to be incorporated can be 0.4 to 5.0%, especially 1.0 to 4.0% of the whole composition. If it is less than 0.4%, sufficient sweetness persistence may not be obtained, and if it exceeds 5.0%, bitterness peculiar to menthol glycosides appears, and the feeling of use is remarkably reduced. In addition, the blending ratio of menthol glycoside and mentone is 500: 1 to 2: 1, more preferably 8: 1 by weight.
Good quality sweetness persistence is exhibited at a ratio of 0: 1 to 5: 1.

[0011] The chewing gum composition of the present invention contains, in addition to the above essential components, gum base materials such as chicle,
Resins such as gelton, solver, vinyl acetate resin, polyisobutylene, and ester gum; natural waxes such as rice wax, candelilla wax, carnauba wax, and microwax; hardened oils; fillers such as calcium carbonate and talc; fatty acid glycerin esters; Emulsifiers such as sorbitan ester and sugar ester are used.

Also, as a sweetener, for example, glucose,
Galactose, mannose, ribose, arabinose,
Monosaccharides such as xylose, rhamnose, sorbitol, and mannitol, disaccharides such as maltose, lactose, isomaltose, cellobiose, gentiobiose, and palatinose; polysaccharides such as syrup, reduced starch syrup, and the like; stevioside, glycyrrhizin, and salts thereof other than sugars ,
Aspartame, saccharin sodium and the like are used. The amount of the sweetener is not particularly limited, but is, for example, 40 to 90% of the total composition, particularly 60 to 8%.
It can be 0%.

Further, peppermint oil as a flavor,
Spearmint oil, Japanese peppermint oil, orange oil, lemon oil, grapefruit oil, lime oil, sage oil, rosemary oil, cinnamon oil, pimento oil, pepper oil, nutmeg oil, fennel oil, dill oil, cumin oil, chamomile oil , Basil oil, clove oil, thyme oil, cassia oil, coriander oil, anise oil, winter green oil, lavender oil, jasmine oil, rose oil and other essential oils and absolutes, l-menthol, l-carvone, methyl salicylate, cineole , Menthyl acetate, limonene, citral, anethole, cinnamaldehyde, thymol, eugenol, crocodile, aliphatic esters, etc., synthetic flavors, strawberry compounds, tutty fruit compounds, yogurt compounds, apple compounds, pineapples Blended fragrance, such as Le compound is used.

As an acidulant, citric acid, malic acid, tartaric acid, fumaric acid, acetic acid, etc .;
Potassium chloride, sodium malate and the like are used. Furthermore, carotenoids, flavonoids, porphyrins, amaranth, tartrazine, sunset yellow, brilliant blue, etc. as coloring agents, glycerin, xylit, propylene glycol, sorbitol solution as polyhydric alcohols, dextrin solution, gum arabic solution as paste agent Chlorophyll as special raw material, such as gelatin liquid,
Copper chlorophyll, sodium copper chlorophyll, copper gluconate, oolong tea flavonoids, green tea flavonoids, cyclodextrin, mutastain, mace extract, dextranase, guarana extract, ATP, amino acids and the like are used.

[0015] These components can be blended in a usual dose.

[0016]

Industrial Applicability The chewing gum composition of the present invention has good sweetness for a long time.

[0017]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to experimental examples and examples, but the present invention is not limited to the following examples.

In the following example, menthol glycoside A,
B and C, fragrances A, B and C, and gum bases A, B, C and D are as follows.

Sweetener persistent improving agent Menthol glycoside A: 1-menthyl-β-D-maltoside Menthol glycoside B: 1-menthyl-β-D-glucopyranoside Menthol glycoside C: 1-menthyl-α- D-glucopyranoside

Fragrance A Menthol 50.0% by weight Anethole 8.0 Cineol 10.0 Orange oil 5.0 Methyl salicylate 5.0 Carvone 10.0 Triacetin Balance 100.0% by weight Perfume B Menthol 30.0% by weight Peppermint Oil 50.0 Spearmint oil 10.0 Methyl salicylate 2.0 Orange oil 5.0 Anise oil 2.0 Lavender oil 1.0 Total 100.0% by weight Fragrance C Menthol 40.0% by weight Peppermint oil 30.0 Thyme oil 3.0 Clove oil 3.0 Vaniline 2.0 Strawberry compound 5.0 Banana compound 5.0 Melon compound 5.0 Lemon oil 5.0 Rosemary oil 2.0 Total 100.0% by weight

Gum base A Tickle 10.0% by weight Gelton 5.0 Solver 10.0 Natural rubber 3.0 Vinyl acetate resin (P200) 15.0 Polyisobutylene 10.0 Ester gum 15.0 Micro wax 20.0 Fatty acid monoglyceride 2.0 Filler 10.0 Total 100.0% by weight Gum base B Natural rubber 3.0% by weight Vinyl acetate resin (P200) 30.0 Polyisobutylene 20.0 Ester gum 10.0 Micro wax 25.0 Fatty acid monoglyceride 2 0.0 Filler 10.0 Total 100.0% by weight Gum base C Natural rubber 5.0% by weight Vinyl acetate resin (P800) 30.0 Polyisobutylene 10.0 Ester gum 20.0 Microwax 25.0 Fatty acid monoglyceride 5. 0 filler 5.0 a total of 100. Wt% gum base D vinyl acetate resin (P800) 15.0 wt% SBR 15.0 Ester gum 20.0 microwaxes 30.0 fatty acid monoglyceride 10.0 fillers 10.0 Total 100.0 wt%

[Experimental Examples] Chewing gum compositions having the formulations shown in Tables 1 and 2 were prepared, and the sustainability of sweetness when menthol glycoside and mentone were used in combination was evaluated according to the following criteria. The results are shown in Tables 1 and 2.

From the results in Tables 1 and 2, it was confirmed that the chewing gum composition of the present invention maintained good sweetness.

A weighted average was calculated by 10 panelists specialized in sustainability of sweetness by the following five-step evaluation method. <Score> 5 points: Sustainability of sweetness is significantly improved compared to control product 4 points: Sustainability of sweetness is improved compared to control product 3 points: Sustainability of sweetness is slightly lower than control product Improved 2 points: Sustainability of sweetness is not recognized as compared to control product 1 point: Sustainability of sweetness is rather reduced compared to control product ◎: Evaluation score of 4 or more ○: Evaluation score of 4 Less than 3 points or more △: Less than 3 evaluation points 2 or more ×: Less than 2 evaluation points

[0025]

[Table 1]

[0026]

[Table 2]

[Example 1] Board gum Gum base A 25.0 parts by weight Sucrose 50.0 Glucose 5.0 Syringe 10.0 Softener 3.0 Fragrance A 1.0 Menthone 0.1 l-menthyl-β- D-maltoside 2.0 96.1 parts by weight

Example 2 Board Gum Gum Base A 25.0 parts by weight Palatinose 50.0 Maltitol 10.0 Reduced starch syrup 10.0 Softener 3.0 Perfume B 1.5 Menthone 0.2 l-menthyl-β -D-glucopyranoside 3.0 total 102.7 parts by weight

[Example 3] Balloon gum Gum base B 25.0 parts by weight Sucrose 45.0 Glucose 10.0 Sugar syrup 15.0 Fragrance C 2.0 Menthone 0.05 l-menthyl-β-D-maltoside 3. 0 total 100.05 parts by weight

Example 4 Balloon gum Gum base C 25.0 parts by weight Xylitol 50.0 Mannitol 5.0 Reduced starch syrup 15.0 Softener 2.0 Perfume B 1.0 Mentone 0.02 l-menthyl-β- D-maltoside 1.0 total 99.02 parts by weight

[Example 5] Board gum Gum base D 60.0 parts by weight Sodium chloride 5.0 Gum syrup 20.0 Softener 5.0 Fragrance A 1.5 Menthone 0.1 l-menthyl-β-D-maltoside 2 9 total 93.6 parts by weight

Claims (1)

[Claims] 1. A menthol glycoside which is blended with one or more menthol glycosides represented by the following general formula (1) in a weight ratio of 500: 1 to 2: 1 and menthol. Chewing gum composition comprising 0.4 to 5.0% by weight of the total composition. Embedded image (Where R is a group selected from the residues of monosaccharides and oligosaccharides)