KR100729435B1 - Chewing gum and its preparing method - Google Patents

Abstract

The present invention relates to chewing gum and a method for preparing the same, and more specifically, sweeteners, thickeners and water are mixed with heat, and then flavoring is added thereto, followed by addition of a heat-dissolved gum base, followed by stirring and mixing, followed by cooling. The present invention relates to a new concept chewing gum that has a soft texture when chewing, unlike the existing chewing gum, by manufacturing a chewing gum including a process of making a chewing gum and a method of manufacturing the same.

Chewing Gum, Aeration

Description

Chewing gum and its preparing method

1 is a view conceptually showing an example of a manufacturing method of the chewing gum of the present invention.

The present invention relates to chewing gum and a method for preparing the same, and more specifically, sweeteners, thickeners and water are mixed with heat, and then flavoring is added thereto, followed by addition of a heat-dissolved gum base, followed by stirring and mixing, followed by cooling. The present invention relates to a new concept chewing gum that has a soft texture when chewing, unlike the existing chewing gum by manufacturing a chewing gum, including a process of making a chewing gum, and a manufacturing method thereof.

In general, chewing gum is prepared by mixing a gum base, sugar, fragrances and the like, and molding it into a plate, tube or block shape. Usually, chewing gum is a solid at room temperature before being put into the mouth, and when put into the mouth, it becomes a soft soft texture. Such chewing gum has a hardness difference depending on the type, but the essential texture is not significantly different.

Marshmallows are prepared by heating and mixing sugar, flavors, gelatin, water, and the like, and cooling them by aeration (air mixing) with strong stirring. Marshmallow is a confectionery characterized by a soft texture, which is not easily expressed in chewing gum.

On the other hand, the manufacturing method of manufacturing chewing gum and marshmallow, respectively, and combining them is already proposed (Japanese Patent Laid-Open No. 63-105642). However, this is a combination of sweets, and chewing gum and marshmallows are separated, or there is a problem that takes a lot of time to be united in the mouth.

There is proposed an oil-containing hard chewing gum which mixes a hard candy material consisting of sugar and starch syrup or a sugar alcohol having a glucose unit (average) of 7 to 18 and a gum base (Japanese Patent Publication No. 54-37221). However, the hard chewing gum obtained in accordance with the invention as described above has a hard and cracked texture, and a soft texture cannot be realized.

Moreover, the bubble-containing hard chewing gum has also been proposed a multi-bubble hard chewing gum which further performs decompression and swelling treatment (Japanese Patent Publication No. 60-8772). However, the hard chewing gum obtained by the above-described invention showed a permeable texture, and a soft texture was not possible.

Accordingly, the inventors of the present invention researched to develop a chewing gum having a soft new texture, heat mixed with sweeteners (including sugars), thickeners, water, and the like, and then added and mixed with flavoring gum base separately heated and dissolved therein. After the addition, it was found that the chewing gum having specific physical properties can be produced by cooling the aeration (air mixture), thereby completing the present invention.

Accordingly, an object of the present invention is to provide a chewing gum having a soft texture and a manufacturing method thereof.

The present invention is a method for producing chewing gum by mixing sweeteners, thickeners, flavorings, water, gum base, and adding the gum base melted separately to the heat mixture of gelatin, fragrance and water as the sweeteners, thickeners, and stirring and mixing Characterized in that the manufacturing method of chewing gum comprising the step of cooling the stirred mixture after performing the aeration in atmospheric conditions.

The present invention also includes chewing gum prepared by the above method.

Hereinafter, the components constituting the chewing gum having a soft texture of the present invention and a manufacturing method thereof will be described in detail.

The chewing gum of the present invention is a soft material obtained by heating and mixing sweeteners (including sugars), thickeners, water, and the like, adding and mixing flavors, and adding a heat-dissolved gum base to it, and then cooling the aerated (air blended) product. It is characterized by.

First, the sweetener of the chewing gum of this invention is demonstrated. Sweeteners include sugars, and examples thereof include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high sweetness sweeteners. Specifically, monosaccharides such as arabinose, galactose, xylose (xylose, glucose, sorbose, fructose, fructose, rhamnose, ribose, isomerized sugar, N-acetylglucosamine; isotrehalose) Disaccharides such as sucrose, trehalulose, neorehalulose, paratreose, maltose, melibiose, lactulose and lactose; α-cyclodextrin, β- Cyclodextrins, isomaltooligosaccharides (isomaltose, isomaltriotris, panos, etc.), oligo-N-acetylglucosamine, galactosylscrose, galactosylactose, galactopyranosyl (β1-3) Lactofyranosyl (β1-4) Glucopyyranose, Galactopyranosyl (β1-3) Glucopyyranose, Galactopyranosyl (β1-6) Galactopyranosyl (β1-4) Glucopyyranos, Xyloligosaccharides (xylooligosaccharide) (xilotriose, xylobi Xylobiose, etc., gentio-Oligosaccharide (gentiobiose, gentiotriose, gentiotetraose, etc.), stachyose, theande oligosaccharide, Gerooligosaccharides (nigerose, etc.), paratinose oligosaccharides, paratinose syrups, fucose, fructooligosaccharides (kestose, nystose, etc.), fractofranosyl nitos ( fructofuranosylnystose), polydextrose, maltosylβ-cyclodextrin, maltooligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptose, etc.), raffinose, sugar-bonded starch syrup (coupling sugar), soy oligosaccharide Oligosaccharides such as, invert sugar and starch syrup; isomaltitol, erythritol, xylitol, glycerol, sorbitol, paratinite, maltitol, maltotetraititol, maltotriitol, mannitol, lactitol, reduction Somaltogo Sugar alcohols such as sugars, reduced xyloligosaccharides, reduced genthiooligosaccharides, reduced maltose syrup, and reduced syrup; α-glucosyltransferase-treated stevia, aspartame, acesulfame potassium (alsulfame K), altame (alitame), licorice extract (glytilitin), glytilinate triammonium, glytilitinate triglyceride Sodium trisulfate, diammonium glutrithiate, dipotassium glutrithiate, disodium glutrithiate, curcurin, saccharin, sodium saccharin, cyclomate, sucralose, stevia extract, stevia powder, dulzin ), Taumatin (somartin), tenryo cha extract (leaf extract of RUBUS SUAVISSIMUS S. LEE), nigeria berry extract, neotame, neohesperidine dihydrochalcone, fructosyltransferase treated stevia , Brazil licorice extract, Miracle fruit extract, Nahan fruit extract, enzyme-treated licorice, high sweetness sweeteners such as enzymatic digestion licorice, and other honey, fruit juice, juice concentrate and the like. These sweeteners may be used alone or in combination of two or more thereof.

Moreover, what is applicable to a foodstuff can be illustrated suitably as a fragrance | flavor. Specific examples thereof include citrus flavors such as orange, lemon, lime, grapefruit, mandarin, and tangerine orange; Fruit flavors such as apple, banana, cherry, grape, melon, peach, pineapple, plum (western plum), raspberry and strawberry; Bean flavors such as vanilla, coffee, cocoa and chocolate; Mint flavors such as peppermint and spearmint; Spice-based spices such as allspice, cinnamon and nutmeg; Nut flavors such as almonds, peanuts, and ball nuts; Seafood flavors, such as crab, shrimp, and seafood, Various vegetables, such as vegetables, grains, seaweeds, can be illustrated. The fragrance used in the present invention may be either a composition or a single raw material. For example, as a single raw material, menthol, menton, vanillin, ethyl vanillin, cinnamon acid, piperonal, d-borneol, maltol, ethyl maltol, kamfer, methyl anthranilate, cinnamic alcohol, N-methyl Methyl anthranilate, methyl β-naphthyl ketone, limonene, linalol, aryl isothiocyanate and the like can be exemplified. The fragrance which this invention targets also contains the composition containing 1 type (s) or 2 or more types of these single raw materials. In addition, the said various fragrances may be used individually by 1 type, or may be used in combination of 2 or more types arbitrarily.

Thickeners include gelatin, guar gum, carob bean gum, tamarind seed gum, tara gum, soy polysaccharides, gum arabic, tragant gum, karaya gum, carrageenan, pacereran, alginic acid, xanthan gum, fururan , Gellan gum, curdlan, pectin, arabinogalactan, microfibrous cellulose, chitin, chitosan, sodium carboxymethylcellulose, sodium starch phosphate, methylcellulose, etc. can be exemplified. Preference is given to using gelatin, in particular gelatin with a jelly strength of from 150 to 250 blooms and from 180 to 220 blooms. The thickener targeted by the present invention also includes compositions containing one or two or more of these single raw materials. In addition, the said various thickeners may be used individually by 1 type, or may be used in combination of 2 or more types arbitrarily.

Gum base is inorganic (mineral) such as methyl acetyl ricinoleate, ester gum, vinyl acetate resin, polyisobutylene, polybutene, glycerin fatty acid ester, fiber (vegetable) such as calcium carbonate, calcium phosphate and powdered pulp , Vegetable rubber-containing resins (Gutta Katiau, gutta hang kang, gutta percha, chicle, Balata, Venezuela chickle, massaranduba chocolate) chocolate, Massaranduba balata, rosindinha, guayure, jelutong, sorva, sorbinha, tunu, niger gutta, Leche de vaca, rubber, Chilte, etc., vegetable rubber-free resin (Mastic, benzoin gum, Elemi resin, frankincense, myrrh) , Commiphora myrrha ENGL, Oppopanax resin, Guayac resin, Dammar resin, Kaurigum, Copal Paper, Sandarak resin, balsam fir, rosin, copaiba balsam, etc., animal resins (such as shellac), vegetable waxes (rice bran, sugar cane wax, urushi wax, Wax, candelilla wax, jojoba wax, ouricic wax, carnauba wax, flux seed wax, etc.), animal wax (cherak wax, spermatozoon, beeswax, lanolin, etc.), Mineral waxes such as ozokerite, paraffin wax, microcrystalline wax, montan wax, and the like. In addition, the above-mentioned various gum base raw materials may be used individually by 1 type, or may be used in combination of 2 or more types arbitrarily.

As other raw materials, acidulants or the like may be added for imparting taste. Acidulants are adipic acid, citric acid (crystals, anhydrous), trisodium citrate, glucono deltalactone, gluconic acid, succinic acid, monosodium succinate (crystal), sodium acetate (anhydrous), DL-tartrate, L-tartrate, DL- Sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, sodium fumarate, DL-peracid, DL-sodium peroxide, phosphoric acid and the like. In addition, the above-mentioned various acidulants may be used individually by 1 type, or may be used in combination of 2 or more types arbitrarily. In addition, food materials such as egg white can also be used for the purpose of imparting flavor and improving foaming properties.

Hereinafter, a method of preparing chewing gum having a soft texture of the present invention will be described.

The chewing gum having a soft texture of the present invention is heat-mixed with sweeteners (including sugars), thickeners, water and the like, and additionally mixed with flavoring agents, and then the heat-mixture containing the sweeteners, thickeners, water and flavors. It is obtained by mixing, aeration, and cooling a gum base and the like, which are separately dissolved and heated. In addition, all of the heated and dissolved gum base may be added at one time. If necessary, the mixture may be added several times (2 to 6 times) and then mixed and stirred to obtain a chewing gum with a more desirable texture.

The thickener may be heat mixed with a sweetener, water, or the like as it is, but may be immersed and swelled in water before being mixed with them. Although immersion treatment time does not have a restriction | limiting in particular, Usually, 15 minutes-1 day, Preferably it can select suitably in the range of 30 minutes-3 hours. Here, the ratio of a thickener and water can illustrate the range of 1-900 weight part, Preferably it is 100-300 weight part with respect to 100 weight part of thickeners.

The fragrance may be added and mixed with the sweetener, the thickener, and the water as it is, but may be dissolved and diluted in the dissolved water and the solvent in advance. In addition, when a pigment | dye is added to chewing gum as another raw material, you may melt | dissolve and dilute in a melted water and a solvent at that time with a fragrance | flavor.

In addition, the heat mixture composed of sweetener (including sugar), thickener and water and flavoring agent is, for example, a thickener or premixed treatment which is not dissolved in sweetener (including sugar) in water and not premixed. One thickener solution may be combined and mixed with a premixed perfume or a mixture of the premixed perfume, colorant and water.

On the other hand, the gum base is adjusted to temperature, stirred for a predetermined time, and left to be heated and melted. At this time, the temperature is usually 80 to 150 ℃, preferably can be selected appropriately in the range of 110 to 130 ℃. The predetermined time is not particularly limited but can be appropriately selected in the range of usually 30 minutes to 10 hours, preferably 1 to 3 hours. In addition, the stirring is not particularly limited, but heat dissolution can be efficiently carried out by using various stirring apparatuses such as a mixer and a blender having a stirring blade.

Here, although the predetermined time and mixing method which mix each raw material are not restrict | limited, The heating temperature at the time of mixing can be suitably selected within 50-150 degreeC normally, Preferably it is 80-120 degreeC. The stirring time, the stirring speed, the stirring method, and the like are not particularly limited as long as the chewing gum of the present invention can be produced so as to have a specific apparent specific gravity and / or bubble ratio. For example, stirring time can be suitably selected within 1 minute-1 hour normally, Preferably it is 3 to 15 minutes. In addition, when adding and adding a gum base in 2 or more times, stirring is also divided into 2 or more times and it carries out suitably so that a total stirring time may be in the range of 1 minute-1 hour normally, Preferably it is 3 to 15 minutes. You can choose. In addition, the stirring method is not particularly limited but can be efficiently stirred by using various stirring apparatuses such as a mixer and a blender having a stirring blade. Although cooling time in particular is not restrict | limited, Usually, it can select suitably within the range of 30 minutes-2 days, Preferably it is 12 hours-1 day. In addition, the cooling method is not particularly limited, but cooling can be efficiently performed by using various cooling devices such as a refrigerator and a cooling conveyor.

In the above method, the blending ratio of the sweetener, the flavoring agent, the thickener, the water and the gum base is 10 to 90% by weight, preferably 25 to 70% by weight of the sweetener, and 0.01 to 10% by weight of the perfume, preferably 0.05 to 3% by weight is suitable. The thickener is 0.1 to 20% by weight, preferably 1.0 to 8% by weight. The gum base is 5 to 60% by weight, preferably 10 to 50% by weight.

The addition amount of the acidulant is preferably about 1.0% by weight, and the timing of adding the acidulant is preferably at the time of adding the gum base.

The apparent specific gravity of the chewing gum thus obtained is preferably 0.85 to 0.99, preferably 0.90 to 0.95, in order to exhibit this texture.

In addition, the bubble ratio of the chewing gum thus obtained is preferably 10 to 50%, preferably 12 to 20%, in order to exhibit the texture.

The shape of the chewing gum of the present invention is not particularly limited, but various shapes can be obtained by using a molding apparatus such as an extruder, a filler, a carter (cutting machine), a mold, or the like. In addition, the various shaping | molding apparatuses mentioned above may be used individually by 1 type, and may be used in combination of 2 or more types arbitrarily.

The chewing gum of the present invention broadly means chewing gum ingested by chewing in the oral cavity, and is a concept including bubble gum. According to this invention, it is possible to provide the chewing gum which has a soft new texture.

Although the present invention will be described in detail with reference to the following Examples, the present invention is not limited by the following Examples. In addition, unless otherwise indicated, the compounding unit described below means a part by weight.

Test Example 1

This test was conducted to investigate the effect of gum base composition in chewing gum giving a soft new texture.

(1) Sample preparation

10 to 80 parts of 200 bloom gelatin was immersed in 10 to 240 parts of water for 30 minutes to 3 hours, absorbed, swelled and dissolved in heat. The gelatin solution described above was added to the mixture of 150 to 450 parts of sucrose, 90 to 300 parts of starch syrup, and 30 to 70 parts of water to 80 to 120 ° C, and then 0.5 to 30 parts of fragrance, 0.1 to 10 parts of pigment, and 0.5 to water of 20 parts of the mixture was added and transferred to a whisk.

30 to 400 parts of previously melted gum base heated at 110 to 130 ° C. for 1 to 3 hours were added to the above-mentioned bubbler and stirred at a high speed for 3 to 15 minutes, and then 10 to 200 parts of the heated and melted gum base was added at a high speed for 10 seconds to 3 minutes. After stirring, it was transferred to a container. After cooling it for 12 hours to 1 day, it shape | molded so that every grain might be 6 g, and the sensory evaluation and comprehensive evaluation were performed. In addition, the gum base compounding ratio was changed as shown in Table 1 to prepare Samples 1 to 7.

(2) Test method

A trained expert panel performed sensory evaluation on the prepared samples 1 to 7, and the results and evaluations are shown in Table 1 below.

(3) Test result

As shown in the sensory findings and evaluation shown in Table 1 below, Sample 1 having the lowest gum base compounding ratio was the best whipping gum by stirring, and Sample 7 having the highest gum base compounding ratio was the hardest whipping gum. Moreover, the gum of sample 4 was the most ideal gum of these samples, and it was the gum which softened and solidified suitably as a gum in a mouth.

From these results, when the gum base ratio is small, a soft gum can be obtained by stirring. However, if the gum base ratio is not above a certain ratio, the gum base does not solidify as a gum in the mouth. Due to the thickening of the chewing gum base, it is difficult to obtain a soft gum with a soft texture, and it can be confirmed that only a hard gum having a soft texture is obtained.

division Composition (parts by weight) Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Sample 7 Gum base 50 100 200 300 400 500 550 Gelatin (200 rooms) 50 50 50 50 50 50 50 Water (for gelatin) 100 100 100 100 100 100 100 Sucrose (Granyu) 450 400 350 300 250 200 150 corn syrup 295 295 245 195 145 95 95 water 53 53 53 53 53 53 53 Spices One One One One One One One Pigment One One One One One One One Sum 1000 1000 1000 1000 1000 1000 1000 Sensory findings Too soft and slightly low prosthesis It's soft but it's too soft Soft but hard to chew gum Soft enough and good Soft, but not enough Soft but slightly hard Hard and soft feeling Sensory evaluation (* 1) △ ○ ◎ ~ ○ ◎ ◎ ~ ○ ○ △ (* 1) The soft texture was evaluated. ◎ Very good, ○ Good, △ Not very good, × Bad

Test Example 2

This test was conducted to investigate the effect of the difference in the gel strength (in bloom) of the gelatin in the chewing gum on the soft new texture.

(1) Preparation of Sample

50 parts of gelatin were immersed in 100 parts of water for 30 minutes, and the gelatin which fully absorbed water was heated and dissolved about 70 degreeC. The mixture of 300 parts of sucrose, 195 parts of starch syrup, and 50 parts of water was dissolved by heating to 120 ° C, and the gelatin solution described above was added thereto, and a mixture of one part of fragrance, one part of pigment, and three parts of water was added, followed by stirring to lightly foam. It was. Transfer the agitator to the foamer, add 200 parts of the previously melted gum base (130 ° C., 1 hour), and stir at high speed for 7 minutes, and add 100 parts of the melted gum base (130 ° C., 1 hour) for another 10 seconds. After stirring at high speed it was transferred to a container. After cooling for 12 hours, each grain was molded to 6 g. In addition, samples 8 to 10 were prepared by changing the number of gels (jelly strength) of gelatin to 100, 150, and 250.

(2) Test method

 The trained professional panel was subjected to sensory evaluation on Samples 8 to 10 compared with Sample 4 of Test Example 1. Table 2 shows the findings and evaluations.

(3) Test result

As shown in the sensory findings and evaluation of Table 2, if the jelly strength of the gelatin is too low as in Sample 8, the gum is too soft and the softness is reduced, and conversely, even if the jelly is too high as in Sample 10, it is hard and soft. It was confirmed that the feeling was lowered and a better result was obtained in the jelly strength within a certain range.

division Composition ratio (part by weight) Sample 8 Sample 9 Sample 4 Sample 10 Sample 4 gum base 300 300 300 300 Gelatin (100 rooms) 50 - - - Gelatin (150 rooms) - 50 - - Gelatin (200 rooms) - - 50 - Gelatin (250 rooms) - - - 50 Water (for gelatin) 100 100 100 100 Sucrose (Granyu) 350 350 350 350 corn syrup 195 195 195 195 water 53 53 53 53 Spices One One One One Pigment One One One One Sum 1000 1000 1000 1000 Sensory findings Too soft and soft Soft, but too soft Soft and good texture Lack of hard and soft feeling Sensory evaluation (* 1) △ △ ~ ○ ◎ △ to ○ (* 1) The soft texture was evaluated. ◎ Very good, ○ Good, △ Not very good, × Bad

Test Example 3

This test was carried out to investigate the effect of the difference in the blending ratio of gelatin (jelly strength 200 bloom) on the soft new texture.

(1) Preparation of Sample

10-90 parts of 200 bloom gelatin was immersed in 20-180 parts of water for 30 minutes, and the gelatin which fully absorbed water was melt | dissolved at about 70 degreeC. Heat-dissolve the mixture of sucrose 220-380 parts, starch syrup 155-235 parts and water 50 parts to 120 degreeC, add the gelatin solution mentioned above to this, add the mixture of 1 part fragrance, 1 part pigment, and 3 parts water, and Stir enough to foam. Transfer the agitator to a foamer, add 200 parts of the previously melted gum base (130 ° C., 1 hour) at a high speed for 7 hours, and add 100 parts of the melted gum base (130 ° C., 1 hour) again. After 10 seconds of rapid stirring, it was transferred to a container. After cooling for 12 hours, each grain was molded to 6 g. In addition, samples 11 to 14 were prepared by changing the gelatin blending ratio of 200 blooms as shown in Table 3 below.

(2) Test method

A trained professional panel performed the sensory evaluation of Samples 11 to 14 in comparison with Sample 4 of Test Example 1. Table 3 shows the findings and evaluations.

(3) Test result

As shown in the following sensory findings and evaluation of Table 3, if the gelatin blending ratio is too low, whipping tends to be difficult, and the gum becomes turquoise and stiff, conversely, if it is too high, it has a soft feeling but hard to solidify into a gum in the mouth. Since there exists a tendency, it was confirmed that a better effect is obtained in the gelatin compounding ratio in a certain range.

division Composition ratio (part by weight) Sample 11 Sample 12 Sample 4 Sample 13 Sample 14 Test 4 equipment gum base 300 300 300 300 300 Gelatin (200 rooms) 10 30 50 70 90 Water (for gelatin) 20 60 100 140 180 Sucrose (Granyu) 380 340 300 260 220 corn syrup 235 315 195 175 155 water 53 53 53 53 53 Spices One One One One One Pigment One One One One One Sum 1000 1000 1000 1000 1000 Sensory findings Very hard to whip, crispy and hard Soft texture, slightly hard texture Soft and good Soft but slightly soft It's soft but it's too soft to make gum Sensory evaluation (* 1) △ △-○ ◎ ○ ~ ◎ △ (* 1) The soft texture was evaluated. ◎ Very good, ○ Good, △ Not very good, × Bad

Test Example 4

This study was conducted to investigate the effect of thickening agents on the gelatinous new texture.

(1) Preparation of Sample

50 parts of a thickener was stirred and dissolved in 100 parts of 60 ° C. hot water, and a mixture of 300 parts of sucrose, 195 parts of starch syrup and 50 parts of water was dissolved by heating to 120 ° C., and the gum arabic solution described above was added thereto, 1 part of fragrance, A mixture of 1 part of pigment and 3 parts of water was added and stirred gently. The agitated material was transferred to a foamer, 200 parts of pre-heated gum base (130 DEG C, 1 hour) was added thereto, and stirred at high speed for 7 minutes, and 100 parts of the heated base (130 DEG C, 1 hour) was added thereto for 10 seconds. After stirring at high speed it was transferred to a container. It was cooled for 12 hours. In addition, samples 15 to 17 were prepared by changing the thickener to gum arabic, xanthan gum, and carrageenan.

(2) Test method

A trained expert panel performed sensory evaluation of samples 15 to 17 in comparison with Sample 4 of Test Example 1. Table 4 shows the findings and evaluations.

(3) Test result

As shown in the following sensory findings and evaluation in Table 4, when carrageenan is mixed with sample 17, whipping is difficult, but it is difficult to solidify with gum in the mouth. Although the sex is not exerted, a soft chewing gum is obtained. From this fact, it was confirmed that using gelatin can get good results to get a soft texture.

division Composition ratio (part by weight) Sample 4 Sample 15 Sample 16 Sample 17 Gum base of sample 4 300 300 300 300 Gelatin (200 rooms) 50 - - - Arabian sword - 50 - - Xanthan Gum - - 50 - Carrageenan - - - 50 Water (for gelatin) 100 100 100 100 Sucrose (Granyu) 300 300 300 300 corn syrup 195 195 195 195 water 53 53 53 53 Spices One One One One Pigment One One One One Sum 1000 1000 1000 1000 Sensory findings Soft enough, good Difficulty whipping Difficulty whipping Whipped but slightly poorly shaped Sensory evaluation (* 1) ◎ △ △ △-○ (*One); Soft texture was evaluated. ◎ Very good, ○ Good, △ Not very good, × Bad

Test Example  5

This test was carried out to investigate the effect of the addition of a certain amount of chewing gum base mixed in the gum on the soft texture.

(1) Preparation of Sample

1) Sample 18

50 parts of 200 bloom gelatin were immersed in 100 parts of water for 30 minutes, and the gelatin which fully absorbed water was melt | dissolved at about 70 degreeC. The mixture of 300 parts of sucrose, 195 parts of starch syrup, and 50 parts of water is dissolved by heating to 120 ° C, and the gelatin solution described above is added thereto, a mixture of 1 part of fragrance, 1 part of pigment, and 3 parts of water is added, and stirred to a degree of light foaming. It was. The stirred solution was transferred to a foamer, and 300 parts of a pre-heated gum base (130 ° C., 1 hour) was added thereto, followed by high speed stirring for 7 minutes and 10 seconds, and then transferred to a container. After cooling this for 12 hours, each grain was shape | molded so that it might be 6 g.

2) Sample 19

50 parts of 200 bloom gelatin were immersed in 100 parts of water for 30 minutes, and the gelatin which fully absorbed water was melt | dissolved at about 70 degreeC. The mixture of 300 parts of sucrose, 195 parts of starch syrup and 50 parts of water was dissolved by heating to 120 DEG C, and the gelatin solution described above was added thereto, a mixture of 1 part of fragrance, 1 part of pigment, and 3 parts of water was added and stirred to lightly foam. do. The stirred product was transferred to a foamer, and 100 parts of a gum base that had been previously dissolved in heating (130 ° C. for 1 hour) was added thereto, followed by high speed stirring. After 4 minutes, the stirring was stopped, and 100 parts of the gum base, which had been previously heated and dissolved (130 ° C., for 1 hour), was added thereto, followed by high speed stirring for 10 seconds, and then transferred to a container. After cooling this for 12 hours, each grain was shape | molded so that it might be 6 g.

(2) Test method

A trained expert panel performed sensory evaluation on Samples 18 and 19 compared with Sample 4 of Test Example 1. Table 5 shows the findings and evaluations.

(3) Test result

As shown in the following sensory findings and evaluation of Table 5, for the sample 18 to which the gum base was added all at once, a soft chewing gum, which was whipped well during agitation, was hard to solidify into a gum in the mouth. In addition, for sample 19 to which the gum base was added three times, chewing gum having a soft texture was obtained, although it was difficult to whip during stirring, the texture was slightly hard, and the soft texture lacked. It is believed that they are difficult to solidify the gum in the mouth due to excessive integration of the gum base and other raw materials due to stirring, or conversely, the unevenness of the gum caused by the addition of the gum base after high viscosity by heat dissipation and cooling when stirring other raw materials is considered. do.

From this fact, it was confirmed that proper integration by whipped gum base and other raw materials is necessary to obtain a stable soft texture.

Gum base addition number of times Composition ratio (part by weight) Sample 18 Sample 4 Sample 19 Gum base of sample 4 1st time 300 200 100 2nd 100 100 3rd 100 Gelatin (200 rooms) 50 50 50 Water (for gelatin) 100 100 100 Sucrose (Granyu) 300 300 300 corn syrup 195 195 195 water 53 53 53 Spices One One One Pigment One One One Sum 1000 1000 1000 Sensory findings Whipped but slightly weaker in the mouth Soft enough and good. Good shape retention in the mouth It's a bit hard and soft Sensory evaluation (* 1) △-○ ◎ ○ (*One); Soft texture was evaluated. ◎ Very good, ○ Good, △ Not very good, × Bad

Test Example 6

This test was carried out to confirm the physical properties of the chewing gum (Samples 3, 4, 5) having a soft texture obtained by the method of the present invention. In addition, the physical properties of the standard bubble gum was also confirmed.

(1) Preparation of Sample

Samples 3, 4, 5 and standard bubble gum prepared in Test Example 1 were used in this test.

(2) Test method

The properties and measurement methods of chewing gum are shown below.

1. Specific gravity: Place mustard fruit in a measuring cylinder, tapping for 1 minute, read the volume, add a weighed sample gum, completely immerse in mustard fruit, and tap again for 1 minute. The volume of the sample gum was read and calculated. Specific gravity was calculated from the sample gum weight and volume.

2. Foam ratio: The sample was molded into a cube, the volume was calculated, and the weight was measured. The sample was dried at 105 ° C. under vacuum conditions and its weight was measured, and the weight loss after drying was considered to be water. The dried sample gum was ground and put into isopropanol, and the volume thereof was measured. The volume reduction of the sample gum was considered bubble and water, and the bubble ratio was calculated. Here, a bubble rate refers to the ratio of the empty part in the gum which occupies for the volume of the whole gum.

3. Penetration stress: It measured using the universal testing machine 5542 made from Instron. While pressing the sample gum 3 mm in diameter cylindrical adapter, the stress was measured at this time. The descent rate was 50 mm / min, and 10 mm needle was made to enter the sample gum. The stress at the adapter needle entry was measured and the required energy up to the maximum stress and maximum stress was measured. In addition, the sample gum was used having a sufficient size so that the influence of the contact surface does not come out to the adapter.

4. apparent viscosity; Shimadzu Corporation Co., Ltd. Kyapirari rheometer flow tester CGT-500 was used for the measurement. The base was 1 mm in diameter, 2 mm in length, the area of the plunger was 1 cm 2, the load was 120 kg, and the temperature was 36 ° C.

(3) Test result

As shown in Table 6 below, the standard bubble gum with respect to specific gravity was the highest because it did not contain bubbles, and the lowest was Sample 3 having the least amount of gum base among the gums. In addition, the maximum stress and the apparent viscosity showed the same tendency as the specific gravity, and in particular, the maximum stress was lower in Sample 3 and Sample 4 compared to other samples. However, sample 4 was the highest for invasive stress (energy until reaching maximum stress) except for standard bubble gum.

From the above results, it was analytically proved that the gum of Sample 4 was so-called soft gum, rich in elasticity and low in maximum stress, compared with standard bubble gum and other samples.

division Sample 4 Sample 3 Sample 5 Standard bubble gum importance 0.910 0.90 0.95 1.12 Bubble rate (%) 17.0 15.2 13.3 0 Stress (gf) 3.25 × 10 ² 2.16 × 10 ² 7.13 × 10 ² 15.0 × 10 ² Energy (gfmm) 15.6 × 10 ² 9.26 × 10 ² 11.3 × 10 ³ 95.0 × 10 ² Apparent viscosity 53.2 × 10 ² 39.7 × 10 ² 70.2 × 10 ² 37.3 × 10 ⁴

According to this invention, it is possible to provide the chewing gum which has a soft new texture. The chewing gum of the present invention is obtained by heating and mixing sweeteners (including sugars), thickeners, water, and the like, adding and mixing flavors, and adding a heat-dissolved gum base to it, followed by cooling the aeration (air mixing). .

Best Mode for Carrying Out the Invention The present invention will be described in detail below with reference to Examples, and the present invention is not limited to the following Examples.

Example 1

50 parts of 200 bloom gelatin were immersed in 100 parts of water for 30 minutes, water was sufficiently absorbed, and the swollen gelatin was heated and dissolved about 70 degreeC. A mixture of 300 parts of sucrose, 195 parts of starch syrup and 50 parts of water was dissolved by heating to 120 ° C., and the gelatin solution described above was added thereto, and a mixture of 1 part of perfume, 1 part of dye, and 3 parts of water was added thereto, and the mixture was stirred until it was lightly foamed. . The agitated substance was transferred to a foamer, 200 parts of pre-heated gum base (130 ° C., 1 hour) was added thereto, and the mixture was stirred at high speed for 7 minutes, and 100 parts of the heated base (130 ° C., 1 hour) was added thereto for 10 seconds. After stirring, it was transferred to a vessel. After cooling it for 12 hours, each grain was molded to 6 g, and a chewing gum having a soft texture was prepared (apparent specific gravity 0.91, bubble ratio 17%). In addition, the gum base used the following composition.

300 parts of vinyl acetate resin

250 parts of ester gum

100 parts polyisobutylene

Glycerin Fatty Acid Ester 100 parts

100 microcrystalline wax

Talc 150 parts

Example 2

50 parts of 200 bloom gelatin were immersed in 100 parts of water for 30 minutes, water was sufficiently absorbed, and the swollen gelatin was heated and dissolved about 70 degreeC. A mixture of 300 parts of sucrose, 195 parts of starch syrup and 50 parts of water was dissolved by heating to 120 ° C., and the gelatin solution described above was added thereto, and a mixture of 1 part of perfume, 1 part of dye, and 3 parts of water was added thereto, and the mixture was stirred until it was lightly foamed. . The agitated material was transferred to a foamer, 200 parts of preheated gum base (130 ° C, 1 hour) was added thereto, and the mixture was stirred at high speed for 7 minutes, and 100 parts of the base melted (130 ° C, 1 hour) was added thereto, followed by high speed for 10 seconds. After stirring, it was transferred to a vessel. After cooling for 12 hours, the grains were molded to 6 g and a chewing gum having a soft texture was prepared (apparent specific gravity 0.91, foaming rate of 16.7%). In addition, the gum base used the following composition.

300 parts of vinyl acetate resin

250 parts of ester gum

100 parts polyisobutylene

Glycerin Fatty Acid Ester 200 parts

100 microcrystalline wax

Talc 150 parts

Example 3

50 parts of 200 bloom gelatin were immersed in 100 parts of water for 30 minutes, water was sufficiently absorbed, and the swollen gelatin was heated and dissolved about 70 degreeC. A mixture of 300 parts of sucrose, 195 parts of starch syrup and 50 parts of water was dissolved by heating to 120 ° C., and the gelatin solution described above was added thereto, and a mixture of 1 part of perfume, 1 part of dye, and 3 parts of water was added thereto, and the mixture was stirred until it was lightly foamed. . The agitated material was transferred to a foamer, 200 parts of preheated gum base (130 ° C, 1 hour) was added thereto, and the mixture was stirred at high speed for 7 minutes, and 100 parts of the base melted (130 ° C, 1 hour) was added thereto, followed by high speed for 10 seconds. After stirring, it was transferred to a vessel. After cooling it for 12 hours, each grain was molded to 6 g, and a chewing gum having a soft texture was prepared (apparent specific gravity 0.92, bubble ratio 17.2%). In addition, the gum base used the following composition.

300 parts of vinyl acetate resin

250 parts of ester gum

100 parts polyisobutylene

Glycerin Fatty Acid Ester 300 parts

100 microcrystalline wax

Talc 150 parts

Example 4

50 parts of 200 bloom gelatin were immersed in 100 parts of water for 30 minutes, water was sufficiently absorbed, and the swollen gelatin was heated and dissolved about 70 degreeC. A mixture of 400 parts of sucrose, 295 parts of starch syrup, and 50 parts of water was dissolved by heating to 120 ° C, and the gelatin solution described above was added thereto, a mixture of one part of perfume, one part of pigment, and three parts of water was added thereto, and the mixture was stirred to a degree of light foaming. . The agitated material was transferred to a foamer, 67 parts of pre-heated melted gum base (130 ° C., 1 hour) was added thereto, and the mixture was stirred at high speed for 7 minutes, and 33 parts of the heated base (130 ° C., 1 hour) was added, followed by high speed for 10 seconds. After stirring, it was transferred to a vessel. After cooling it for 12 hours, each grain was molded to 6 g, and a chewing gum having a soft texture was prepared (appearance specific gravity 0.88, bubble ratio 18.3%). In addition, the gum base used the following composition.

300 parts of vinyl acetate resin

250 parts of ester gum

100 parts polyisobutylene

Glycerin Fatty Acid Ester 100 parts

100 microcrystalline wax

Talc 150 parts

Example 5

50 parts of 200 bloom gelatin were immersed in 100 parts of water for 30 minutes, water was sufficiently absorbed, and the swollen gelatin was heated and dissolved about 70 degreeC. A mixture of 200 parts of sucrose, 95 parts of starch syrup and 50 parts of water was dissolved by heating to 120 DEG C, and the gelatin solution described above was added thereto, and a mixture of 1 part of fragrance, 1 part of pigment and 3 parts of water was added thereto, and the mixture was stirred to a degree of light foaming. . The agitated material was transferred to a foamer, 334 parts of preheated gum base (130 DEG C, 1 hour) was added, and stirred at high speed for 7 minutes, and 166 parts of the heated chemibase (130 DEG C, 1 hour) was added. After stirring, it was transferred to a vessel. After cooling it for 12 hours, each grain was molded to 6 g, and a chewing gum having a soft texture was prepared (apparent specific gravity 0.96, bubble ratio 12.7%). . In addition, the gum base used the following composition.

300 parts of vinyl acetate resin

250 parts of ester gum

100 parts polyisobutylene

Glycerin Fatty Acid Ester 100 parts

100 microcrystalline wax

Talc 150 parts

Example 6

50 parts of 200 bloom gelatin were immersed in 100 parts of water for 30 minutes, water was sufficiently absorbed, and the swollen gelatin was heated and dissolved about 70 degreeC. The mixture of 150 parts of sucrose, 95 parts of starch syrup and 50 parts of water was dissolved by heating to 120 DEG C, and the gelatin solution described above was added thereto, and a mixture of 1 part of fragrance, 1 part of dye and 3 parts of water was added thereto, and the mixture was stirred until it was lightly foamed. . The agitated substance was transferred to a foamer, 367 parts of pre-heated gum base (130 ° C., 1 hour) was added thereto, and stirred at high speed for 7 minutes, and 183 parts of the heated base (130 ° C., 1 hour) were added thereto, followed by high speed for 10 seconds. After stirring, it was transferred to a vessel. After cooling for 12 hours, each grain was molded to 6 g, and a chewing gum having a soft texture was prepared (apparent specific gravity 0.99, bubble ratio 12.1%). In addition, the gum base used the following composition.

300 parts of vinyl acetate resin

250 parts of ester gum

100 parts polyisobutylene

Glycerin Fatty Acid Ester 100 parts

100 microcrystalline wax

Talc 150 parts

Example 7

50 parts of 180 bloom gelatin were immersed in 100 parts of water for 30 minutes, water was sufficiently absorbed, and the swollen gelatin was heated and dissolved at about 70 ° C. A mixture of 300 parts of sucrose, 195 parts of starch syrup and 50 parts of water was dissolved by heating to 120 ° C., and the gelatin solution described above was added thereto, and a mixture of 1 part of perfume, 1 part of dye, and 3 parts of water was added thereto, and the mixture was stirred until it was lightly foamed. . The agitated material was transferred to a foamer, 200 parts of preheated gum base (130 ° C, 1 hour) was added thereto, and the mixture was stirred at high speed for 7 minutes, and 100 parts of the base melted (130 ° C, 1 hour) was added thereto, followed by high speed for 10 seconds. After stirring, it was transferred to a vessel. After cooling it for 12 hours, the grains were molded to 6 g and a chewing gum having a soft texture was prepared (apparent specific gravity 0.92, bubble ratio 16.8%). In addition, the gum base used the following composition.

300 parts of vinyl acetate resin

250 parts of ester gum

100 parts polyisobutylene

Glycerin Fatty Acid Ester 100 parts

100 microcrystalline wax

Talc 150 parts

As described above, according to the present invention, it is possible to provide a chewing gum having a soft new texture.

Claims (11)

In the manufacturing method of chewing gum by mixing sweetener, thickener, fragrance, water, gum base, It is characterized in that it comprises a process for cooling the stirred mixture after the addition of a heat-dissolved chewing gum base to the heat mixture of gelatin, fragrance and water as the sweetener, thickener and performing aeration under atmospheric conditions of atmospheric pressure Method of manufacturing chewing gum. The method of claim 1, wherein the heat-dissolved gum base is added to the heat mixture at once and then stirred and mixed. The method of claim 1, wherein the heat-dissolved gum base is added to the heat mixture dividedly 2 to 6 times and then stirred and mixed. The method of claim 1, wherein the thickener is used in the chewing gum total composition of 0.1 to 20% by weight. The method of claim 1, wherein the chewing gum base is used in the chewing gum composition in total 5 to 60% by weight. The method of claim 1, wherein the water is used in 1 to 900 parts by weight based on 100 parts by weight of the thickener. The method of claim 1, wherein the chewing gum base is melted in a temperature range of 80 to 150 ℃ chewing gum, characterized in that. The method of producing chewing gum according to claim 1, wherein an acidulant is further added. Chewing gum, characterized in that produced by the method of any one of claims 1 to 8. The chewing gum according to claim 9, wherein the chewing gum has an apparent specific gravity of 0.85 to 0.99. The chewing gum according to claim 9, wherein the chewing gum has a bubble ratio of 10 to 50%.

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