JPS593177B2 - Chewing gum with a surface printed with solid flavoring particles and its preparation - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a chewing gum having a surface printed with solid flavoring particles and a method for making the same, and more particularly to a chewing gum having a surface printed with solid flavoring particles, in which the flavor development is direct. The present invention relates to a new chewing gum that has a high flavor effect and can substantially reduce the content of flavor components, and a method for producing the same.

The chewing gum of the invention contains an acceptable flavoring agent;
capable of substantially reducing the flavor component content,
This can be obtained by printing solid flavoring particles onto the gum surface, such as coated particulate flavoring particles or flavoring absorbed onto an edible substrate.

Traditionally, in manufacturing chewing gum containing acceptable flavoring agents, the amount of flavoring ingredients used is much higher than that of other foods (typical amount of flavoring agent used: 10,000 to 15,000 ppm).

First, since a substantial portion of the flavoring ingredients in Chewing gum are completely absorbed by the gum base, this does not affect or be perceived by the consumer's taste buds.

Second, chewing gum can last a substantial amount of time (e.g. 60
It is retained in the mouth for several minutes), so it must contain sufficient flavor components to retain acceptable flavor during that time.

Third, chewing gum must contain more canine flavor components to stimulate saliva secretion and, as a result, to compensate for the dilution of flavor components by saliva than when ingesting other foods. .

Fourthly, the weight of ordinary Chewing gum steseok is smaller than that of most specific foods, and for this reason, the content percentage of flavor components must be relatively large.

As a result of various studies to overcome the above-mentioned difficulties regarding the flavor effect of chewing gum, the present inventor has found that solid particles of flavoring agent (preferably coated fine particulate flavoring particles or on a substrate) are coated on the surface of chewing gum. (absorbed with flavoring agents)
The present inventors have discovered that it is possible to produce chewing gum that retains a rapid and high flavor effect even though the content of the flavoring agent component is substantially reduced by printing, and has completed the present invention.

The invention has a thickness of about 1250-2300 microns;
Hold the solid perfume particles printed on one surface of the solid perfume particles approximately 35 to 23 cm from the surface.
It penetrates to a depth of 0 microns, and there are virtually no flavoring particles inside, and the flavoring particles are about 0.0 microns deep inside the gumstick.
．． Chewing gum is provided in an amount of 14 to 0.54% (by weight).

The present invention also provides for spreading the mass of the Chewing gum composition;
Two cylinders, each consisting of at least one printing cylinder scored and formed into a gumstick shape, with about 3 to 120 lines per ICrIL and about 20 to 230 micron deep holes (screen holes). During the process, the chewing gum stick molding is fed and the printing cylinder applies a slurry of solid flavoring particles to at least one surface of the chewing gum stick to form a slurry of about 0.14 to 0.54% of the stick. (by weight) of flavoring agent particles to the Chewing gum stem.
having a thickness of 0 to 2300 microns and retaining a small number of solid flavoring particles printed on one of its surfaces;
The flavoring particles penetrate from the surface to a depth of about 35 to 230 microns, and the interior is substantially free of flavoring particles, and the flavoring particles are approximately 0.14 to 0.0 microns deep in the gumstick. .54
% (by weight) of chewing gum.

As will be described later, the inside of the chewing gum (preferably in the form of a stick) of the present invention is substantially free of flavoring agent particles.

The chewing gum of the present invention generally has a
On a gum surface having a thickness of 0 microns (typically about 1750-1800 microns), solid flavoring particles are present on a gum surface having a thickness of at most about 35-230 microns, or
It is obtained by printing the perfume particles in such a way that they penetrate to a depth of 0% (preferably 36-42 microns).

Therefore, the flavoring particles do not penetrate to any substantial extent from the surface of the gum, and therefore the interior of the gum is essentially free of flavoring particles.

However, if desired, similar flavoring agents can be included within the gumstick.

Solid flavoring particles make this approximately 0.14 to gumstick.
~0.54% (by weight), preferably about 0.14-0.4
Apply to the surface of the gumstick in an amount of 5% (by weight).

Gums of the invention made with such amounts of flavoring agents have a pleasant flavor when taken during the day, and this flavor lasts for a substantial period of time.

Chewing gum has traditionally been made using approximately 0.9% (by weight) of flavoring agents.

Traditionally, chewing gum has been made by mixing flavoring agents into the gum base and absorbing them into the gum base, so that the entire amount of flavoring agent is virtually invisible to the consumer's taste buds.
Some of it has been wasted.

However, in the chewing gum of the present invention, substantially all of the solid flavoring particles are perceived by the consumer's taste buds.

As is clear from the above, the amount of flavoring agent used in the Chewing gum of the present invention is less than the amount of flavoring agent required to retain the same degree of flavor for the same amount of time in conventional gums, about 40 to It is 85%.

As mentioned above, the gum base used to make the chewing gum of the present invention may optionally contain conventional liquid flavoring agents (such as oily spearmint, peppermint, clove, cinnamon, etc.) to further enhance the flavor of the gum. Flavoring agents such as the following may be included.

The chewing gum of the present invention is substantially water-insoluble and chewable, such as chicle gum or its substitutes (e.g. gelutong, guttakay, gum or chewable natural or synthetic resins or waxes). It can be molded with a plastic gum base.

In the gum base as described above, there may be a plasticizer or softener (e.g. glycerin), a flavoring agent (e.g. oil of wintergreen, spearmint oil, peppermint oil, licorice, fruit flavors, oily spices, etc.) or a sweetener (sugar). Examples include sucrose, dextrose and/or artificial sweeteners.

) can be blended into a dense mixture. Further, any components other than those mentioned above may be blended and present in the gum base.

The water-insoluble gum base of the present invention may be any of the various bases described in, for example, US Pat. No. 2,197,719.

Typical gum base compositions are as follows.

Gum base I Estem gum 88, rubber latex solids 10, commercially available soybean lecithin 2° Gum base ■ Chicle 30, Sheraton 60, Gutt
a soh ) 8.5, commercially available soybean lecithin 2° gum base ■ Partially oxidized chicle 98, commercially available soy lecithin 2° gum base ■ Sheraton (dried) 80, Gutta Ciata
5iak) 18. The aqueous phase in commercial soybean lecithin 2° gums consists of sugar or a mixture of sugar, softener or filler and flavoring ingredients.

The chewing gum of the present invention may typically contain the following ingredients: gum base 15-25%, sucrose 50-65%,
Flavoring ingredient consisting of 15-25% glucose, 1-5% softener and 1% flavoring agent and powdered sugar for thin layer coating.

In addition, the chewing gum of the present invention containing a coated particulate flavor oil or a flavoring agent immobilized on an edible substrate on the surface of the gum releases its flavor components after being chewed;
It has been found that its strong and fresh flavor can thereby be directly perceived by consumers.

That is, to explain another aspect of the present invention from the above viewpoint, fine particulate flavor components are mixed with gelatin, wax,
It can be coated with polyethylene or the like and printed as an aqueous slurry onto the gum surface.

The operation of coating the particulate flavoring agent involves mixing the liquid flavoring agent with a concentrated aqueous solution of gelatin, for example, at room temperature below about 25°C;
A stable emulsion containing very fine particles is created, the resulting emulsion is preferably treated to make it resistant to moisture, and then sprayed and allowed to dry while cooling, resulting in a free-flowing emulsion. This is achieved by producing a fine powder.

Each particle making up this powder consists of 6 parts of flavoring agent and a surrounding dry gelatin membrane.

The particle size can vary from about 1 to 100 microns, preferably from about 1 to 50 microns.

According to another embodiment of the invention, an essentially naturally occurring flavoring agent or an oily or water-immiscible synthetic flavoring agent is added to an edible substrate that is soluble or dispersible in water (e.g. Solid flavoring particles can be formed by adsorption onto rubber, ethylcellulose, calcium alginate, dextrin, silica, starch or water-soluble gums, shellac).

The size of the obtained perfume particles can be the same as that of the coated particulate perfume particles.

The flavoring particles are used as a non-aqueous slurry, such as a mixture with stabilized orange terpenes, ethyl acetate or a confectionery topcoat slurry.

The gelatin-coated particulate flavoring component prepared as described above or the flavoring agent absorbed onto the edible substrate is then applied onto the gum by a method that is essentially the same as direct printing or offset gravure printing. Print.

The gravure cylinder may have about 30 to 1200 lines or stitches per meter (similar to the screen stitches in gravure printing, with a depth of about 20 to 230 microns).

In this case, the flavoring agent component is spread over the gum surface by approximately 1/30 of the width.
to 1/120 CrIl, printed in the form of eyes of about 20-230 microns deep.

The knurl cylinder may have about 3 to 850 lines or eyes per crIL (the depth of the eyes is about 20 to 230 microns).

In this case, the flavoring component is printed on the surface of the gum in the formation of meshes about 1/3 to 1/85 crfL wide and about 20 to 230 microns deep.

The amount of flavoring agent that should be present on the surface of the chewing gum depends on the number and depth of the cylinder openings, the size of the solid flavoring particles, and, in the case of coated particulate flavoring, the amount of flavor in the aqueous slurry. The concentration of the flavoring particles can be adjusted by the concentration of the flavoring particles in the non-aqueous slurry in the case of flavoring particles absorbed into the substrate, and whether the gum is printed on one side or both sides. can.

The screen-like parallel lines of the printing cylinder,
Alternatively, the solid flavoring particles can be applied in an orderly or random manner so as to saturate the surface of the gumstick.

A perspective view of the chewing gum stick of the present invention obtained by the above method is shown in FIG. 1, and a partially enlarged perspective view is shown in FIG.

In the figure, numeral 10 indicates a chewing gum stick.

The circular pattern 11 on the surface of the chewing gum in Figure 2 indicates the area printed with solid flavoring particles.

As used herein, absorption, as used in terms such as absorbed or absorbed, is understood to refer to the property of a flavoring agent remaining on an edible substrate, and that this property is due to the effects of both absorption and/or adsorption. It should be.

Next, specific embodiments of the present invention will be described with reference to Examples.

Example 1 Production of peppermint chewing gum Peppermint chewing gum was produced from the following composition by the following procedure: Gum base 21.6 parts by weight, corn syrup (44°
Be') 18.0 parts by weight, powdered sugar 60.4 parts by weight, lecithin 0.2 parts by weight.

Melt (temperature 1
Add the above gum base heated to 21.1°C.

- Add corn syrup and lecithin and stir for 5 minutes.

Add powdered sugar and stir for another 5 minutes.

Take out this gum base from Nenwa's pot, xl, 3
Cut into 4 kg chunks and cool to 32-49°C.

0.178cm on standard Gimple machine
Roll it out to a thickness of , and make a score line with a width of 7.26 m and a length of 41.9 cIrL.

After cooling for 12-18 hours, the gum base is submitted to the following printing process.

The gum base is fed into a printing press with a gravure cylinder and an aqueous slurry of coated particulate flavoring particles is printed on both the top and bottom sides of the gum.

The flavoring aqueous slurry used herein actually contains 15.6% peppermint oil.

Connect to printing operation and perform cutting with improved cutting machine.

With this breaking machine, width 7.26cm, length 41.9cI
Gum is delivered from the rL cartridge plate at a rate of 270 sheets per minute.

The gum to be fed into the printing machine was rolled out to a thickness of 0.178 cIIL, which was approximately 0.127 cIr.
Feed it between the two gravure printing cylinders set in L.

Each cylinder has 690 lines or stitches per cIrL on its surface.

The upper cylinder has eyes 38-42 microns deep;
The eye septum (the distance between parallel eyes) is 25 microns.

The bottom cylinder has eyes 36-38 microns deep;
The septum of the eye is 20-25 microns.

The above treatment saturates the gum surface with a flavoring agent coating containing 80% flavoring agent.

The thickness of the gumstick after passing through the cylinder is approximately 0.
142cIrL, the percentage of fragrance penetrating and depositing on its surface was 0.14% (by weight).

The depth of penetration of the flavoring coating is 3 mm from one surface of the gum.
8-42 microns and 36-38 microns from the other surface.

Example 2 Manufacture of Lemon Chewing Gum Lemon chewing gum was manufactured from the following composition using the same process as in Example 1: Gum base (contains no calcium carbonate).

) 21.6 parts, corn syrup (44°Be') 18
．． 0 parts, powdered sugar 59.4 parts, citric acid (powder) 1.0
part, 0.2 parts of lecithin.

Aqueous slurry containing coated particulate flavoring particles (contains 15.7% lemon oil flavoring agent).

) using. Lemon chewing gum was produced in the same manner as in Example 1.

The thickness of the resulting gum was Q, 142 mm, and the percentage of flavoring agent penetrated and deposited on the surface was about 0.14% (by weight).

The depth of penetration of the flavoring coating is 3 mm from one surface of the gum.
8-42 microns and 36-38 microns from the other surface.

Example 3 Preparation of Spearmint Chewing Gum Spearmint chewing gum was prepared from the following composition using the same procedure as in Example 1: Gum Base 21.
6 parts, corn syrup (44°Be') 20.0 parts, powdered sugar 58.4 parts, lecithin 0.2 parts.

Aqueous slurry containing coated particulate flavoring particles (contains 16.1% spearmint oil flavoring agent).

), and the same treatment as in Example 1 was performed to produce spearmint chewing gum.

The thickness of the resulting gum was 0.142c/11, and the proportion of flavoring agent penetrated and deposited on the surface was about 0.14% (by weight).

The depth of penetration of the flavoring coating is 3 mm from one surface of the gum.
8-42 microns and 36-38 microns from the other surface.

Example 4 Preparation of Spearmint Chewing Gum Flavoring particles containing 30% spearmint oil absorbed onto gum arabic were mixed in a confectionery topcoat at a concentration of 50% to form a slurry, and this slurry was used to prepare a slurry. The same treatment as in Example 3 was performed to produce spearmint chewing gum.

The thickness of the resulting gum was 0.142 CrrL, and the percentage of flavoring agent penetrating and depositing on the surface was about 0.45% (by weight).

The depth of penetration of the flavoring coating is 3 mm from one surface of the gum.
8-42 microns and 36-38 microns from the other surface.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of the chewing gum stick of the present invention, and FIG. 2 is a partially enlarged perspective view thereof. 10...chewing gum stick, 11...
- Area printed with solid perfume particles.

Claims (1)

Claims: 1 having a thickness of about 1250 to 2300 microns and having a small number of solid flavoring particles printed on one surface thereof, the flavoring particles being about 35 mm from the surface; A chewing gum stick that penetrates to a depth of ~230 microns and wherein the flavorant particles are applied in an amount of about 0.14 to 0.54% (by weight) of the gumstick.2 Solid flavorant particles are particulate. 3. The chewing gum stick according to item 1, wherein the flavoring agent particles coated with fine particles have a size of about 1 to 1.
A chewing gum stick according to claim 1, wherein the chewing gum stick is 100 microns. 4 The size of the perfume particles coated with fine particles is about 1 to
4. A chewing gum stick according to claim 3, which is 50 microns. 5. A chewing gum stick according to claim 1, wherein the solid flavoring particles consist of a flavoring agent absorbed onto an edible substrate. 6. A chewing gum stick according to claim 1, wherein solid flavoring particles are applied to both the top and bottom surfaces of the chewing gum stick. 7. A chewing gum stick according to claim 1, wherein the solid flavoring particles penetrate from the surface to a depth of at most 35 to 45 microns. 8 Spread a mass of chewing gum composition and form it into a gum snack shape with score lines, about 3 to 1 per 1 rL of IC.
The chewing gum stick molding is fed between two cylinders including at least one printing cylinder having 20 lines and a depth of about 20 to 230 microns, and the printing cylinder forms a solid imprint. from about 1250 to about 1,250, characterized in that a slurry of flavoring particles is applied to at least one surface of the chewing gum stick to provide the chewing gum stick with flavoring particles of about 0.14% to 0.54% (by weight) of the stick. having a thickness of 2300 microns and having solid flavoring particles printed on at least one surface thereof, the flavoring particles being about 35 mm thick from the surface.
A process for making chewing gum sticks which penetrate to a depth of ~230 microns and wherein the flavoring particles are applied in an amount of about 0.14 to 0.54% (by weight) of the gum stick. 9. The slurry of solid flavoring particles also comprises an aqueous slurry of flavoring particles coated with fine particles.
Manufacturing method described in section.