JPS6231893B2 - - Google Patents

Description

[Detailed description of the invention]

This invention relates to a jelly chewing gum that exhibits a jelly-like texture at the beginning of chewing and then transitions to a gum-based texture, and a method for producing the same. Conventionally, as a chewing gum using jelly, there is a chewing gum containing a jelly center, which is described in Japanese Patent Application Laid-Open No. 165755/1983. This chewing gum with jelly center is prepared by adding one or more thickeners selected from the group consisting of jelly-forming substances, starch derivatives, cellulose derivatives, proteins and other edible thickeners to the flavored liquid of the center. , which is manufactured by encapsulating it with chewing gum ingredients. In this chewing gum with a center, the flavor liquid in the center comes out at once when chewing and mixes with the taste of the sugar in the chewing gum component, so the taste did not resemble the characteristic taste of jelly. That is, the flavor liquid in the center mixes with the sugar content of the chewing gum base during chewing, so the taste of the jelly is canceled out. In addition, in this chewing gum with a center, the taste of the jelly in the center flavor liquid mixes with the sugar taste of the chewing gum base, so the taste of the jelly in the center flavor liquid and the taste of the chewing gum are mixed. I was not able to enjoy it on two levels. This invention was made in view of the above circumstances, and it is a chewing gum whose main components are a gum base component and a sugar component, in which a jelly component is contained instead of the sugar, and the jelly component and the gum base component are in a mixed state. The first aspect is a jelly chewing gum, which is prepared by heating and melting a gum base, adding a jelly liquid into the molten gum base, and stirring under temperature conditions that can prevent gelation of the jelly liquid. The second gist is that it is produced by mixing a molten gum base and a jelly liquid, shaping the mixture, and cooling it. That is, in this jelly chewing gum, since the gum base component particles and the jelly component particles are harmoniously integrated, the jelly component, which is a water-soluble component, is eluted during chewing, and it initially exhibits the texture of jelly.
Next, the gum base component, which is a water-insoluble component, provides the chewing feeling of chewing gum.
Furthermore, this jelly chewing gum consists of a gum base component, which is the basic component of chewing gum, and a jelly component, and does not contain the sugar content of the chewing gum component, so the jelly component does not mix with the taste of the sugar in the chewing gum component. .
That is, in this jelly chewing gum, only the taste of the jelly component appears, and the chewing properties of the gum base component appear after the taste of the jelly component. Therefore, the taste of the jelly ingredients is not overshadowed by the taste of sugars. Next, this invention will be explained in detail. The gum base that is the gum base component of the jelly chewing gum of this invention is mainly composed of high polymerization degree vinyl acetate resin, polyisobutylene resin, and rosin glycerin ester, and contains wax, food emulsifier, natural rubber, and inorganic filler. It is preferable to use a gum base for bubble gum to which appropriate amounts of the following are added. As a vinyl acetate resin with a high degree of polymerization, the degree of polymerization is
It is preferable to use something between 450 and 1000.
As a polyisobutylene resin, the molecular weight is 5000~
It is preferable to use a number of about 20,000. Since the jelly chewing gum of the present invention contains a jelly component rich in water, it tends to soften during chewing. To avoid this,
It is preferable that the amount of the polyisobutylene resin added is set to be 8 to 18% (by weight, the same hereinafter) greater than the gum base of ordinary bubble gum, so that it accounts for 15 to 25% of the gum base, and natural rubber It is preferable to add 3 to 5% of the gum base. By doing this, the occurrence of softening phenomenon during mastication can be prevented, and a good chewing feeling can be obtained. In addition to the above-mentioned gum bases, ordinary gum bases for sheet gum can also be used as the gum base used in this invention. The content of the gum base is preferably set to be 25 to 40% of the total weight of the jelly chewing gum, and most preferably within the range of 30 to 35%. This is because if the amount of gum base added is less than 25%, softening phenomenon tends to occur, whereas if it exceeds 40%, excessive elasticity tends to occur and a good texture cannot be obtained. The jelly constituting the jelly component of the jelly chewing gum of this invention is composed of a jelly liquid containing sugar, starch syrup, and a gelling agent as main components. In this case, the mutual ratio of sugar and starch syrup is sugar / starch syrup = 50 /
It is preferable to set it to 50 to 70/30. Most preferred is 60/40 to 65/35. As the gelling agent, those used in ordinary jelly are used. Examples include gelatin, pectin, gum arabic, and agar. The jelly liquid is prepared by a known method. In this case, other raw materials such as fragrances and pigments are added as appropriate. The jelly chewing gum of the present invention is produced using the above-mentioned raw materials, for example, in the following manner.
First, the jelly liquid prepared as described above is prepared, and a gum base is also prepared. In this case, the jelly liquid must be kept at a temperature that will not cause it to gel. Next, the above gum base is heated to about 100° C. to melt it, and the jelly liquid is added to the molten gum base and vigorously stirred until the whole becomes uniform. Preventing the jelly from gelling during this stirring,
Also, to achieve the purpose of uniform mixing, it is desirable to maintain the overall temperature at 80-100°C. Most preferred is a temperature of 90-95°C. This mixture is then filled into starch molds. At this time, it is desirable to set the temperature of the mixture to 90 to 95°C. This is because if the temperature of the mixture is less than 90°C, threads will form and filling will become difficult, and if it exceeds 95°C, the product will tend to soften. The mixture filled in the starch mold is left to cool at room temperature for 24 hours, and after cooling, the mixture is peeled from the mold to obtain jelly chewing gum. This jelly chewing gum is packaged to become a shipping product. The jelly chewing gum thus obtained consists of a gum base component and a jelly component, and has a structure in which the jelly component is used in place of the sugars in conventional chewing gum.
At the beginning of chewing, a jelly-like texture is obtained, and as mastication continues, the chewing texture changes to that of chewing gum. In addition, since this jelly chewing gum does not contain sugars as a chewing gum component, the taste of the jelly ingredients will not be overcome by the sugars. Therefore, both the taste due to the jelly component and the chewing quality due to the gum base component can be enjoyed in two stages. This jelly chewing gum prevents the problem of softening caused by the use of jelly components with high water content by increasing the amount of polyisobutylene resin in the gum base component and blending natural rubber. Does not cause discomfort when chewing. Next, the present invention will be explained based on examples. Example 1 First, a jelly solution was prepared as follows. 11 parts by weight of gelatin (hereinafter referred to as "parts") and 20 parts by weight of water
of the gelatin was added and allowed to swell for over 30 minutes to create a gelatin solution (this gelatin solution was melted in a 70°C water bath immediately before use). On the other hand, 72 parts sugar, 48 parts starch syrup, 24 parts water
When the temperature reached 120°C, heating was stopped, and the gelatin solution obtained as described above was added and stirred and mixed to form a jelly liquid. Next, this jelly liquid was allowed to cool, and when the temperature dropped to 83° C. or lower, one part of a fragrance was added and mixed with stirring. Next, a gum base was manufactured as follows. That is, 12 to 20% of vinyl acetate resin with a high degree of polymerization
%, polyisobutylene resin 15-25%, rosin glycerin ester 10-15%, emulsifier 5-10%
% and inorganic material at a ratio of 20%, and was produced by heating and stirring the mixture. Then, 75 parts of the obtained gum base was taken, heated and melted at 100°C, and the above-mentioned jelly liquid was added to this heat-molten gum base, and the mixture was vigorously stirred for 5 to 10 minutes until the whole became uniform. Next, this mixed solution was left to cool and filled into a starch mold at a temperature of 90 to 95°C, and after filling, it was left at room temperature for 24 hours, and then
The jelly chewing gum was taken out of the starch mold. The final moisture content of the jelly chewing gum thus obtained was 9-11%. Examples 2-4 The amount of gum base used was changed as shown in Table 1. Jelly chewing gum was obtained in the same manner as in Example 1 except for the above.

[Table] The thus obtained jelly chewing gum had a jelly taste at the beginning of chewing, and as the jelly content dissolved, the texture changed to have the chewing properties of a gum base. Next, the stringability of the jelly chewing gum obtained in the above example was examined, and the texture and texture were evaluated by a panel of 50 men and women.
Sensory tests were conducted on softening phenomenon and flavor persistence.
The results are shown in Table 2. From this table, Example 1
It turns out that jelly chewing gum is the best.

[Table] In addition, in order to examine the effects of changes in temperature during filling into starch molds on stringiness, quality of texture, presence of softening phenomenon, and persistence of flavor, molten gum base was prepared in the same manner as in Example 1. A mixed solution of jelly liquid and jelly liquid was prepared, and the temperature was changed as shown in Table 3 below to obtain jelly chewing gum. The resulting jelly chewing gum was examined for its stringability, and sensory tests were conducted on the texture, softening phenomenon, and flavor persistence using a panel of 50 men and women. The results were as shown in Table 3. As is clear from this table, it is preferable to set the temperature at the time of filling the starch mold to 90 to 95°C.

【table】

[Table] Example 5 First, a jelly solution was prepared as follows.
That is, 17 parts of pectin and 60 parts of powdered sugar were thoroughly mixed in a sufficiently dry container. Next, while heating 300 parts of water, the above-mentioned mixture of pectin and powdered sugar was added and vigorously stirred, and the water was brought to a boiling state while stirring was continued. Next, continue boiling for 1 to 2 minutes, and add 600 parts of granulated sugar and 60 parts of granulated sugar.
350 parts of starch syrup that had been heated to 110°C was added and rapidly heated to 110°C. Then, the heating was stopped, 9 parts of fragrance and 0.7 part of coloring matter were added and stirred vigorously, and then 7.4 parts of 50% citric acid solution was added to prepare a jelly liquid. Next, 615 parts (33%) of the gum base obtained in the same manner as in Example 1 was taken, heated and melted, and the above-mentioned jelly liquid was added to the heated and melted gum base, and the mixture was stirred until uniform. This mixed solution was filled into a starch mold at 90°C, left at room temperature for 24 hours, and then taken out to obtain jelly chewing gum. This jelly chewing gum also had properties similar to those obtained in Example 1. As described above, since the jelly chewing gum of the present invention is composed of a gum base component and a jelly component, it has the texture of jelly at the beginning of chewing, and as the jelly component dissolves, it gradually develops the texture of chewing gum. . That is, the jelly chewing gum of this invention exhibits two types of texture. Moreover, since the constituent components are a gum base component and a jelly component and do not contain other components that would offset the taste of the jelly component, the taste and texture of the jelly component can be fully expressed.
When such jelly chewing gum is produced by heating and melting a gum base, adding a jelly liquid into the molten gum base, stirring to mix the molten gum base and jelly liquid, shaping this and cooling it, Since the gum base component particles and the jelly component particles mix together in an extremely good condition and in a short time, jelly chewing gum can be efficiently produced.

Claims (1)

[Scope of Claims] 1. A chewing gum containing a gum base component and a saccharide component as main components, which contains a jelly component instead of the saccharide, and the jelly component and the gum base component are in a mixed state. Chewing gum. 2. The jelly chewing gum according to claim 1, wherein the gum base component is a gum base component for bubble gum mainly consisting of a high polymerization degree vinyl acetate resin, a polyisobutylene resin, and a glycerin ester of rosin. 3 High polymerization degree vinyl acetate resin has a polymerization degree of 450~
1,000, and the polyisobutylene resin has a molecular weight of about 5,000 to 20,000. 4. The jelly chewing gum according to claim 2, wherein the amount of polyisobutylene resin added is set to 15 to 25% by weight of the gum base, and the natural rubber is added as a gum base component in an amount of 3 to 5% by weight of the gum base. 5. The jelly chewing gum according to any one of claims 1 to 4, wherein the amount of the gum base component is set to be 25 to 40% by weight of the entire jelly chewing gum. 6 Prepare a jelly solution containing sugar, starch syrup, and a gelling agent as main components, prepare a gum base, heat and melt the gum base, and add the jelly solution into the molten gum base to prevent the jelly solution from gelling. A method for producing jelly chewing gum, which comprises mixing a molten gum base and a jelly liquid by stirring under temperature conditions, shaping the mixture, and cooling the mixture to obtain jelly chewing gum in a predetermined shape.