JPS609775B2 - Amylase-containing chewing gum with long-lasting sweetness - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides chewing gum containing amylase with a lasting sweet taste, more specifically, a chewing gum containing amylase and starch in addition to bran as a sweetener, or a chewing gum in which the center powder contains amylase and starch. This invention relates to a chewing gum with a powder center.

Regarding the use of enzymes in chewing gum, for example, it is known that lysotium and dextranase are added for the purpose of preventing alveolar pyorrhea and tooth decay (Japanese Patent Publication No. 49-132066).

However, there is no known chewing gum that uses a combination of amylase and starch to produce sweet substances such as glucose and maltose during infiltration to ensure a sustained sweet taste, as in the present invention. Traditional chewing gum consists of a gum base and powdered sugar.

For this reason, in chewing gum rumors, most of the sweetness comes from bran, which has good solubility, and is released into the mouth at once in about one minute. As a result, the sweetness is unpleasant,
Moreover, it lacked sustainability. The present inventors have conducted intensive research to develop chewing gum with a lasting sweet taste, and have combined amylase and starches in chewing gum.
By producing glucose and maltose during chewing, we have succeeded in developing chewing gum that retains a moderate sweetness for more than twice as long as conventional chewing gum. That is, the present invention provides a chewing gum containing amylase and starch in addition to millet as a sweetener, or a chewing gum containing a conventional chewing gum containing millet in the outer shell, and a center powder mainly composed of amylase and starch. Consists of powdered center chewing gum.

The amylase used in the present invention may be from any source.

In general, the characteristics of amylase converting starches into bran are as follows: Q-amylase cleaves starches into pieces to produce glucose, maltose, and dextrin.Q-amylase is the only amylase that originates from the animal kingdom;
Distributed in bacteria and microbial-produced amylase. Maamylase exists in large quantities only in plants such as malt, and only produces maltose. Glucoamylase is found in microbial amylases that produce glucose.Glucoamylases are industrially produced in large quantities and have a strong ability to saccharify starch, mainly glucose, making them the most suitable amylases for use in the present invention. The amount of amylase added is 0 per chewing gum.
．． 005-0.06 more preferably 0.02-0.04
It is evening.

The action of amylase is preferably at pH 4 to 7. However, even if the pH of the chewing gum itself is outside this range, the buffering effect of saliva prevents a sudden pH change and the action of amylase does not disappear.The amount of starch used is L-soluble starch (Q Powdered starch syrup (DEIO ~ 40) containing modified starch, dextrin, acid-treated starch, and starch (corn starch, potato starch, wheat starch, etc.).The general properties of the chewing gum of the present invention according to the type of starch are as follows: As shown in Table 1. Table 1 From the results, it is preferable to use soluble starch.

The amount of starch used is 0.01 to 0 per chewing gum.
．． 8 evenings, preferably 0.3 to 0.6 evenings. The chewing gum of the present invention can be produced in a similar manner to the production of general chewing gum, and no particularly different conditions are required. The amylase-containing chewing gum with a long-lasting sweet taste obtained according to the present invention has a long-lasting sweet taste that is more than twice as long as that of a control chewing gum, and is also extremely superior in the way the sweet taste comes out. When you eat this chewing gum after a meal, it reduces the burden on the stomach and yang, promotes its activity, increases the rate of digestion and absorption of food, and cleans the residual fluid in the oral cavity, thereby reducing the incidence of cavities. There is also. Next, the present invention will be explained with reference to Examples.

Example 1 chewing gum composition Chewing gum was obtained according to the above-mentioned formulation by a conventional method.

Example 2 Chewing Gum Composition A sugarless gum in the form of a T-plate chewing gum was obtained in the same manner as in Example 1.

Example 3 chewing gum composition Chewing gum was obtained using the above formulation.

On the other hand, a powder center was prepared using the following formulation and coated with the above chewing gum using a known powder center chewing gum manufacturing method to obtain a powder center chewing gum. Center powder composition The ratio of the outer chewing gum to the center powder is 10:1.
It is.

Example 4 Chewing Gum Composition Center Powder Composition Sennuki Sen chewing gum was obtained in the same manner as in Example 3.

Example 5 As Comparative Example 1 of Example 1, chewing gum having the following composition was manufactured.

Composition of Comparative Example 1 As Comparative Example 4 of Example 4, a powder center chewing gum was produced using the following center powder composition and the other conditions being the same as in Example 4.

Center Powder Composition The plate chewing gums of Example 1 and Comparative Example 1, and the powder center chewing gums of Example 4 and Comparative Example 4 were sampled by 10 expert panelists, and the change in sweetness during chewing gum inhibition was evaluated through a sensory test. The average values of sweetness are shown in Tables 2 and 3.

The sweetness level is the initial maximum sweetness level of the control chewing gum.
Rated as 0. Table 2 Changes in the sweetness level of each chewing gum of Example 1 and Control Example 1 when the lips are closed Table 3 Changes in the sweetness level of each powder center chewing gum of Example 4 and Control Example 4 when the mouth is closed

Claims (1)

[Claims] 1. A chewing gum containing amylase and starch in addition to sugars as sweeteners. 2. The chewing gum according to claim 1, wherein the amylase is obtained by culturing a microorganism and contains glucoamylase. 3 The starch is soluble starch or powdered starch syrup (DE10-4
The chewing gum according to claim 1, which is 0) or starch. 4 The amount of amylase and starch contained in chewing gum is 1.
Amylase 0.005-0.06g per piece, starch 0.
The chewing gum according to claim 1, which has a weight of 0.01 to 0.8 g. 5 In chewing gum with center powder, the outer shell is a regular chewing gum plate containing sugar as a sweetener, and the center powder is a powdered center chew containing amylase, starch, flavoring agent, acidulant and foaming agent if necessary. Ingham. 6. The powdered center chewing gum according to claim 5, wherein the amylase is obtained by culturing filamentous fungi and contains glucoamylase. 7 The starch is soluble starch or powdered starch syrup (DE10-4
6. The powder center chewing gum according to claim 5, which is 0) or starch. 8 The blending amount of amylase and starch is 0.005 to 006 g of amylase and 0.01 g of starch per chewing gum.
Powdered center chewing gum according to claim 5, which weighs ~0.8g.