JPS603811B2 - Method for enhancing flavor retention of chewing gum with center - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for enhancing flavor retention of chewing gum using a flavor liquid as the center.

Conventionally, chewing gums based on liquids or semi-solids such as bran, jam, and jelly have been disclosed in US Pat. No. 81, for example.
It is mentioned in the specification of No. 021. This U.S. patent
It is disclosed that the walls of the center cavity are coated with a moisture-resistant agent, such as butter, to prevent moisture migration into the gum base. However, the technique of applying butter to the walls of the center cavity would be fairly complex and costly. Also, by adding a heat insulating agent such as glycerin to the liquid as a chewing gum center,
A method for suppressing the increase in viscosity of the center liquid and maintaining the liquid feel of the chewing gum center was developed in
No. 11258 (corresponding to US Pat. No. 3,894,154).

However, in this method, it is necessary to add a large amount of humectant, about 10% by weight or more, to the liquid filler in order to obtain a heat retaining effect. In addition, a chewing gum with a center that improves flavor preservation by adding a synthetic emulsifier such as a recommended saccharide fatty acid ester or a sorbitan fatty acid ester to a liquid filling is disclosed in Japanese Patent Application Laid-open No. 53-12785. There is.

However, especially when using oil-based flavoring ingredients in liquid fillings, fragrance oils generally consist of multiple ingredients, and these many flavoring ingredients each have different HLBs. There are limits to how much emulsifiers (surfactants) can be added. Therefore, it will gradually separate from the impermeable flavor components and migrate into the gum base. Therefore, the inventors of the present invention have attempted to overcome the above-mentioned drawbacks.As a result of various prototype studies, it has been found that by adding a small amount of natural gas (vegetable gum) to the flavor liquid that serves as the center, this natural gum can be made into a dispersed polyester. The component flavor oil particles are comprehensively coated with a forming film, creating a protective colloid and stabilizing it, as well as imparting structural viscosity to the flavor liquid that has become an aqueous solution, and also increasing water retention, so that water becomes a gas-based liquid. It was discovered that this prevents migrating into the inside of the body.

Such flavor preservation and moisture retention effects of natural gums cannot be achieved by conventional synthetic emulsifiers.
Accordingly, the general object of the present invention is to provide a simple and economical method for enhancing the flavor retention of chewing gum centers that provides comprehensive effects even on multi-component flavor mixtures.

The main object of the present invention is to provide a method for enhancing the flavor retention of a chewing gum center containing a flavor liquid, which comprises adding natural gum to the flavor liquid.

The present inventors have also found that, in the method for enhancing flavor retention of the present invention, if the flavor liquid to which natural gum is added is further homogenized, the flavor retention is further significantly improved. The reasons why natural gum prevents the loss of flavor components are thought to be roughly as follows.

[1' The natural gum coats the perfume particles to form a protective colloid, thus preventing the perfume particles from agglomerating and separating and providing stable dispersion over a long period of time.

'2} Natural gum imparts structural viscosity to the flavor liquid, suppresses the movement activity of flavor particles, and suppresses the migration of flavor components from the flavor liquid to the gum base.

(3' Natural gum retains free water in the flavor liquid due to its water absorbency and suppresses water migration to the inner wall of the chewing gum.

As a result, thickening of the perfume oil content and separation of the perfume oil components are prevented. The flavor liquid used in the present invention is
Can be used in a wide range of ways, including natural essential oils and blended fragrances.
Any flavor liquid conventionally used in the art can be used. The components and composition of the flavor liquid are illustrated in Table 1 below. Table 1 (Ingredients and Composition of Flavor Liquid) Furthermore, the filling amount of the center flavor liquid relative to the total amount of chewing gum depends on the type of flavor liquid, the formulation of the chewing gum bee, etc., but can be varied significantly.

Further, the chewing gum base used in the present invention can be arbitrarily selected, such as one mainly composed of a synthetic resin such as vinyl acetate, and one mainly composed of a natural resin such as chicle or jelutong. The chewing gum base may optionally contain any known additives (eg, microcrystalline waxes, calcium carbonate, pigments, etc.). Examples of natural gums used in the present invention include gum arabic, arabinogalactan, alginic acid, gum gathe, curdlan, carrageenan, caraya gum, xanthan gum, agar, guar gum, gelatin, tamarind seed, tragacanth, pectin, puree, and locust bean gum. be able to.

Preference is given to using gum arabic, carrageenan, xanthan gum, gelatin and tamarind seeds, particularly preferably gum arabic. The amount of natural gum added to the flavor liquid is 0.01 to 0.5% by weight based on the flavor liquid.
, preferably in the range of 0.1 to 0.3% by weight. If the amount of natural gum exceeds 0.5% by weight, there is a risk of causing a change in taste due to the taste of the natural gum itself. Furthermore, according to the above range, strong viscosity, non-fluidity, gelatinization, and gelation of the flavor liquid are suppressed, and the content is suitably within the range.
According to the present invention, the flavor retention of the flavor liquid is enhanced by adding an appropriate amount of natural gum to the flavor liquid;
In this case, if the flavor liquid is homogenized after addition of the natural gum, the above-mentioned flavor retention will be further significantly enhanced.

This is because, by this homogenization operation, coating of the perfume oil particles with the natural gum and formation of a protective colloid are extremely well achieved. The equipment used for this homogenization operation may be known to those skilled in the art, and the homogenization time is not critical to the invention, but may be on the order of 10 to 40 minutes per 160k9. In addition, a small amount of a solvent such as propylene glycol can be added to the flavor liquid, if necessary, in order to improve the dispersibility of the natural gum.

As mentioned above, the purpose of the present invention, that is, retaining the flavor of the flavor liquid, can be achieved by adding natural gum in the range of 0.01 to 0.5% by weight to the flavor liquid, but this addition amount exceeds the upper limit. If it exceeds the lower limit, the taste of the natural gum itself will occur as described above, and the viscosity of the flavor liquid will become excessive, and if it is still less than the lower limit, it will be coated with natural gum.

The flavor retention effect is not obtained due to insufficient hydration. By adding natural gum to the center flavor liquid of chewing gum with a center according to the method of the present invention, the following effects can be obtained.

{11 Flavor oils generally consist of multiple components, and the HLBs of the flavor components also vary.

Therefore, since there is a limit to the ability of emulsifiers to obtain HLB that passes through these multi-component flavor components, emulsifiers are considered to be unsuitable for multi-component flavors. In this respect, natural gum stabilizes the dispersed multi-component flavor oil particles by comprehensively forming a film and turning them into protective colloids, so flavor components can be stabilized independently of HLB, and especially multi-component flavor oil particles can be stabilized. It is advantageous for fragrances.

■ Natural gum provides structural viscosity when it becomes an aqueous solution and has a water-retentive property that retains water, so it suppresses the migration of water into the gum base, thereby preventing the concentration of fragrance oil and its separation. At the same time, defects such as damage and softening of the inner wall of the chewing gum are also prevented. The present invention will be explained below with reference to Examples.

In the Examples, the rate of migration of flavor components into the gum base was measured by the following analytical procedure.

After making a prototype of chewing gum, under certain conditions (1 night 0)
An internal standard substance was added to the flavor liquid in the gum aged for several days and a comparison flavor liquid immediately after trial production, and each was washed with water and extracted with ether. Find the target ratio. In addition, alcohol C-10 was used as an internal standard substance,
In order to reduce errors during addition, it was added as a 10% ethanol solution. First, use a chemical balance to place 2,000 g of flavored liquid into 100 Erlenmeyer flasks.

An internal standard substance is added to this using a micro cylinder so that alcohol C-10 is about 0.1% based on the flavor liquid. Next, add 20 ml of saturated saline to this, cover with aluminum foil, and shake well to dissolve.
Put it in a separating cup. Next, add ether 7I to this liquid separation funnel, shake lightly, and extract. This extraction operation is returned three times. After combining the extracts and removing ether, add 20 parts of ethanol to the remaining liquid to dissolve it and use it as a sample. This sample is subjected to gas chromatography, and the peak area is determined using an integrator. Example No. 1~NO. 1
1 Preparation of flavored liquid: Add natural gum of the type and amount shown in Table 2 to 0.2% peppermint flavor to make a homogeneous melted liquid, and add 15-25% sorbitol and 20-3% invert sugar.
9%, starch syrup 25-40%, sugar 4-10% and water 5-5%
A predetermined amount (shown in Table 2) of a 10% pulp mixture was added to bring the total amount to 100%, and then simply stirred or homogenized to obtain a homogeneous mixed flavor liquid.

Preparation of gum base: A gum base was prepared by a conventional method by blending the following ingredients.

Natural resin 0-2 parts Natural waxes 15-25 parts Vinyl acetate resin
20-3 Anchor Estergam 1
5 to 25 parts Synthetic rubber 5 to 2 Ikarito Others 25 to 3 Ikari parts Preparation of center-filled gum: Using the flavor liquid and gum base prepared above, a center-filled chewing gum was prototyped by a conventional method.

In this example, the ratio of flavor liquid to gum base was 12:88. The transfer rate of flavor components (transfer rate after 30 days) of the center-filled chewing gums (Examples No. 1 to No. 11) prototyped as above was measured according to the above analysis procedure, and the results are shown in Table 2. Shown below.

■ Vertical tower test A panel of 100 people tested Example No. 1~No
．． The flavoring tendency was tested for the flavor liquid prepared in 11 and, for comparison, a chewing gum with a center containing a flavor liquid containing 5% gum arabic, and the results shown in Table 3 below were obtained.

Table 3 As can be seen from the above, the chewing gum with center obtained by the method of the present invention including the homogenization operation, namely Example No. 2~NO. Regarding No. 11, the overwhelming majority of people showed a good preference for thinness and suffering.

An experiment was conducted to compare the technique of using an emulsifier disclosed in Hakama Seki No. 53-127859 with the present invention, and the results shown in the following table were obtained.

Hanerbust Results As is clear from these results, according to the present invention, by using natural gum, a superior effect can be obtained than using bear sugar fatty acid ester as an emulsifier.

Blind Section I (') Published patent number etc. that was amended pursuant to the provisions of Article 64 of the Patent Law (Showa era was also dated 8th day of Z, Z).

-32iJ Job No. 053 Patent Application No. 159362 (Jiko Sho 60-13811, ■Sho 57-2O628, Sho 6O.
1.

Regarding Patent Publication No. 1(1)-6 [334] published in 1999, there was an amendment pursuant to the provisions of Article 64 of the Patent Law, so it is published as follows.

Patent No. 1338526 lnt.

C.I. 4 Identification code Internal office reference number A23G
3/30 8114-4B 1 The "Claims" section was changed to "1. A chewing gum having a flavor liquid as its center, from the group consisting of gum arabic, guar gum, carrageenan, xanthan gum, gelatin, tamarind seeds, gum karaya, and mixtures thereof. A method for enhancing flavor retention of chewing gum with a center, which comprises adding a selected natural gum to the flavor liquid in an amount of 0.01 to 0.5% by weight.

2. Method according to claim 1, in which natural gum is added to the flavor liquid in an amount of 0.1 to 0.3% by weight.O3, method according to claim 1, in which the flavor liquid to which natural gum is added is homogenized. The method described in item 1 or 2.

Claims (1)

[Claims] 1. A chewing gum containing a flavor liquid as the center,
A method for enhancing the flavor retention of a chewing gum with a center, comprising adding a natural gum selected from the group consisting of gum arabic, guar gum, carrageenan, xanthan gum, gelatin, tamarind seeds, gum karaya, and mixtures thereof to the flavor liquid. 2. The method according to claim 1 or 2, wherein the natural gum is added in an amount of 0.01 to 0.5% by weight based on the flavor liquid. 3. The method according to claim 3, wherein the natural gum is added in an amount of 0.1 to 0.3% by weight based on the flavor liquid. 4. The method according to any one of claims 1 to 4, which comprises homogenizing a flavored liquid to which natural gum has been added.