KR101155328B1 - Chewing gum containing Caramel - Google Patents

Abstract

The present invention relates to chewing gum containing caramel, and more particularly, containing a gum base and caramel containing low polymerized polyisobutylene, polymerized polyisobutylene and butyl rubber (high polymerized polyisobutylene). It relates to chewing gum. The caramel chewing gum of the present invention can exhibit the texture of chewing gum and caramel at the same time because the chewing gum and caramel are not ingested even when the gum base is released.

Description

Chewing gum containing Caramel

The present invention relates to chewing gum containing caramel, and the chewing gum of the present invention is characterized in that the gum base is not released during chewing even though it contains caramel.

Chewing gum is a gum base composed of natural or synthetic resin (sugar) including sugars, emulsifiers, emollients, fragrances and the like in the chewing process to melt sweeteners and fragrance by the body temperature and saliva in the chewing process.

Conventional chewing gum contains sugar, sugar alcohols and other sugars as a main ingredient, and a small amount of other food and food additives such as gum base, emulsifiers, softeners, flavorings, etc. are added to a preheated mixer, mixed thoroughly, and then extruded and rolled. There is a centering gum packaged after aging for 48 hours, a plate-shaped gum that is cut and packaged, mixed with the above ingredients, filled with sugar, organic acid, and fragrance in the center of chewing gum, and then aged for 24 to 48 hours. The taste and aroma of these chewing gums are determined by the sweeteners, flavors, and food additives added. Fruit essences including lemons, oranges, bananas, grapes, apples, strawberries, cherries, pineapples, and coffee, cocoa, cola, peanuts And legumes such as almonds and nuts.

The existing chewing gum has a problem that caramel oil and chewing gum base resin is released when it is ingested together with caramel and the chewing gum's unique chew is lost as it melts in saliva. Instead, sugars or sugar alcohols and caramel flavors were used. In addition, Korean Patent Publication No. 88-000980 replaces starch syrup used as a sweetener with starch made of amilopectin and starch paste heated with water, and adjusts the total amount of water to make dough-type chewing gum and fills caramel in the center. However, the disclosed technology, but the technique is to make the chewing gum to have the texture of glutinous rice cake had a limit to prevent the gum base from loosening by adding caramel.

The present inventors have tried to solve the above problems, using a gum base containing low-polymerization polyisobutylene, polymerized polyisobutylene and butyl rubber (high polymerization polyisobutylene) as the chewing gum gum base When the ratio of chewing gum and caramel is properly adjusted, the present invention has been found that the gum base is not released even when the gum and caramel are ingested together.

That is, the present invention has a purpose to provide a chewing gum containing caramel, which can simultaneously have a texture of gum and caramel because the gum base is not released even when ingested with caramel.

The present invention is characterized by a gum base layer containing a gum base including low polymerized polyisobutylene, polymerized polyisobutylene and butyl rubber, and a chewing gum containing caramel.

Chewing gum containing caramel of the present invention has excellent sensory properties such as feeling the texture of chewing gum and caramel at the same time because the gum base does not release even when ingesting caramel and chewing gum together.

1 is a schematic diagram of chewing gum filled with caramel inside a tube-shaped gum base layer as one embodiment of the present invention.
2 is a diagram illustrating a chewing gum in which a gum base layer and caramel form a lattice pattern as one embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention relates to chewing gum containing a gum base that is not released by caramel.

The gum base layer contains 30 to 45% by weight of gum base, 50 to 65% by weight of sugar alcohol and sugar, 0.05 to 0.3% by weight of emulsifier and 0.1 to 5.0% by weight of fragrance.

In general, gum base is methyl acetyl ricinoleate, ester gum, vinyl acetate resin, polyisobutylene, polybutene, glycerin fatty acid ester, triacetin, calcium carbonate, calcium phosphate, fiber such as powdered pulp, talc, etc. Mineral (mineral), vegetable rubber-containing resin (gutta katiau, gutta hang kang, gutta percha, chicle, balata, venezuelan chickle, martha) Massaranduba chocolate, massaranduba balata, rosindinha, guayule, jelutong, sorva, sorbinha, tonu, tuniger beating (niger gutta), leche de vaca, rubber, chile, etc., vegetable rubber-free resin (mastic, benzoin gum, elemi resin, frankincense) , Commiphora myrrha ENGL, oppopanax resin, guayac resin, dammar ( Dammar resin, kaurigum, copal resin, sandarak resin, balsam fir, rosin, copaiba balsam, etc. Sorghum wax, urushi wax, wooden wax, candelilla wax, jojoba wax, ouricium wax, carnauba wax, flux seed lead, etc. , Wax, beeswax, lanolin, etc.), mineral wax (ozokerite, paraffin wax, microcrystalline wax, montan wax, etc.) and the like are used as raw materials. However, the general gum base prepared with the raw materials has a problem that the gum base is loosened when ingested with caramel.

Gum base of the present invention comprises a low proportion of polyisobutylene, polymerized polyisobutylene and butyl rubber (highly polymerized polyisobutylene) in a specific ratio to solve the problem of loosening the gum base as described above It is characterized by. It is preferable to use the low-polymerization polyisobutylene whose molecular weight is 50,000-200,000. If the molecular weight is too low, the chewing gum base can be unwound, and if the molecular weight exceeds 200,000, there may be a problem that the texture becomes hard. The polymerized polyisobutylene is preferably used having a molecular weight of 300,000 to 400,000. If the molecular weight of the polymerized polyisobutylene is less than 300,000, the hardness of the gum base may be lowered to give a soft feeling, but there may be a problem that is easily solved when chewing. There may be. The butyl rubber (highly polymerized polyisobutylene) is preferably used having a molecular weight of 600,000 ~ 800,000, when the molecular weight is less than 600,000 can be released when the gum base is ingested with caramel, if the molecular weight exceeds 800,000 There is a problem that the texture becomes hard and difficult to process into gum. In the present invention, the amount of the low polymerized polyisobutylene is preferably 80 to 200 parts by weight based on 100 parts by weight of the polymerized polyisobutylene, and when the amount is less than 80 parts by weight, the relative content of the polymerized polyisobutylene is There may be a problem that the gum becomes hard to increase and the processing to the gum base is difficult, and when the amount exceeds 200 parts by weight, there may be a problem that the gum is loosened when chewed with caramel. In addition, the butyl rubber is preferably used in an amount of 5 to 40 parts by weight based on 100 parts by weight of the polymerized polyisobutylene. If the amount is less than 5 parts by weight, there may be a problem that the gum is loosened when chewed with caramel. If it exceeds 40 parts by weight, there may be a problem in that the gum base molding is difficult due to the hardness increase.

The gum base may be further prepared by further including the ester gum, vinyl acetate resin, and the like, which are commonly used for preparing other gum bases. The content of the gum base in the gum base layer is preferably 30 to 45% by weight. If the content is less than 30% by weight, it may be difficult to feel the texture of the gum when mixed with caramel. There may be problems that harden and make the gum difficult to shape.

The sugar alcohols and sugars are used as sweeteners to express the sweet taste of gum. Sugar alcohols include isomaltitol, erythritol, xylitol, glycerol, sorbitol, paratinite, maltitol, maltotetraitol, maltotriitol, mannitol, lactitol, reduced isomaltooligosaccharide and reduced xyl Rooligosaccharide, reduced genthiooligosaccharide, reduced maltose syrup, reduced syrup may be used. In addition, the sugars include monosaccharides such as arabinose, galactose, xylose, and fructose, isotrehalose, sucrose, sucrose, maltose, and disaccharides such as lactose, α-cyclodextrin, and β-cyclodextrin. , Oligosaccharides such as isomaltooligosaccharide, xylo oligosaccharide, sugar-bonded starch syrup (coupling sugar), soybean oligosaccharide, invert sugar and starch syrup can be used. The content of sugar alcohols and sugars in the gum base layer is preferably 50 to 65% by weight. If the content is less than 50% by weight, there may be a problem that the gum becomes hard. There may be a problem when it is difficult to feel the texture as gum.

The emulsifier is used to smoothly mix the gum base and other raw materials in the manufacturing process may be used sucrose fatty acid esters, lecithin and the like widely used in the art. The content of the emulsifier in the gum matrix layer is preferably 0.05 to 0.3% by weight. If the content is too high, there may be a problem that the gum loosening, if the content is too low, the gum may stick to the teeth when chewing.

The fragrance is used to indicate a flavor when ingested, powder flavor, liquid flavor, granular form and the like can be used, preferably liquid flavor. The content of the gum base layer is preferably 0.1 to 5.0% by weight, but when the content is less than 0.1% by weight, the effect of use is insignificant. There may be a problem.

The gum base layer may further include a small amount of food additives that are commonly included in addition to the constituent materials.

The caramel used in the present invention is not particularly limited, and ordinary caramels prepared from fats and oils, sugars, condensed milk, gelatin and the like are used.

The weight ratio of the caramel and gum base layer of the present invention is preferably 1: 1 to 1: 3.5. If the weight ratio of caramel is too high, there may be a problem that the gum base is loosened when ingested. If the weight ratio is too low, the caramel texture may not be alive and the gum may be hard. .

Chewing gum containing caramel of the present invention can be prepared by the following method. Gum base, sugar, condensed milk, gelatin are prepared by mixing and mixing gum base, sugar alcohol and sugars, emulsifiers and fragrances in one mixer preheated to 45-55 ° C. where two mixers are located side by side. Caramel is prepared by adding and mixing to the other mixer preheated to 50 ~ 55 ℃. Then caramel and gum base layer composition is injected into each hopper through a cooling belt side by side at a weight ratio of 1: 1 to 1: 3.5, and the outer surface of the caramel is wrapped with chewing gum, for example, as shown in FIG. Caramel chewing gum of the same type can be prepared by coming out through an extruder. The caramel and gum base layer has a structure in which the gum base layer 11 and the caramel 21 are lattice in addition to the caramel 20 filled in the tube-shaped gum base layer 10 as shown in FIG. 1. As shown in FIG. 2, a caramel core is a core / shell form in which a gum base layer is wrapped in a shell shape, and other forms are possible.

Chewing gum containing caramel of the present invention has excellent sensory properties such as feeling the texture of gum and caramel at the same time, but has a feature that does not release the gum base when ingested together.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by the following Examples.

[Example]

Preparation Example 1

4.5 wt% of low-polymerization polyisobutylene (molecular weight 50,000 to 200,000), 3.0 wt% of polymerized polyisobutylene (molecular weight 300,000 to 400,000), butyl rubber (high-polymerization polyisobutylene) (molecular weight 600,000 to 800,000) 0.8 wt% %, 26.0 wt% vinyl acetate, 21.0 wt% ester gum, 12.1 wt% Microcrystalline Wax, 15.2 wt% Glycerin fatty acid ester, 11.7 wt% Talc, 5.6 wt% Polybutene and 0.1 wt% Triacetin To prepare a gum base.

Production Example 2

8.9% by weight of low polymerized polyisobutylene, 5.0% by weight of polymerized polyisobutylene, 0.5% by weight of butyl rubber (highly polymerized polyisobutylene), 27.4% by weight of vinyl acetate resin, 14.0% by weight of ester gum, microcrystalline A gum base was prepared with 18.1 wt% wax, 11.0 wt% glycerin fatty acid ester, 11.5 wt% talc, 3.55 wt% polybutene and 0.05 wt% triacetin.

Production Example 3

10.1% by weight of low-polymerization polyisobutylene, 0.9% by weight of polymerized polyisobutylene, 24.3% by weight of vinyl acetate resin, 20.3% by weight of ester gum, 14.5% by weight of microcrystalline wax, 12.7% by weight of glycerin fatty acid ester and talc 17.2 A gum base was prepared in weight percent.

division Preparation Example 1 Production Example 2 Production Example 3 Gum base
Furtherance
(weight%) Low Polymerization Polyisobutylene 4.5 8.9 10.1 Polymerized Polyisobutylene 3.0 5.0 0.9 Butyl rubber (highly polymerized polyisobutylene) 0.8 0.5 - Vinyl acetate resin 26.0 27.4 24.3 Ester gum 21.0 14.0 20.3 Microcrystalline Wax 12.1 18.1 14.5 Glycerin Fatty Acid Ester 15.3 11.0 12.7 Talc 11.7 11.5 17.2 Polybutene 5.6 3.55 - Triacetin 0.1 0.05 - Low Polymerization Polyisobutylene: [Polyisobutylene HIMOL 5H, Nippon petrochemicals]
Polymeric Polyisobutylene: [Oppanol B 50 SF, O-BASF]
Butyl Rubber (High Polymerization Polyisobutylene): [BT 101-3, LANXESS]
Vinyl acetate resin: [B 1.5 SP, Wacker]
Ester gum: [L-677V, ARAKAWA Chemical]
Microcrystalline Wax: [Mobilwax 2305, Sekiyu Kabushiki Kaisha]
Glycerin Fatty Acid Esters: [Monoglyceride C, Riken]
Talc: [Talc MS, Nippon talc]
Polybutene: [HV-1900, Nippon chemical]
Triacetin: [one hundred cakes]

Example 1

35.2% by weight of gum base prepared in Preparation Example 1, 63.5% by weight of sucrose (white rice, Samyangsa), 0.1% by weight of sucrose fatty acid ester (Rhoto Sugar Ester, Mitsubishi-Kagaku Foods Corporation) and caramel flavor (caramel flavor, Riken, TAKATA, Seoul perfume) 1.0% by weight, 0.2% by weight of pigments (caramel color, Lotte Samkang) were mixed in a first mixer preheated to 55 ° C. to prepare a gum base layer composition, and 49.0% by weight of sucrose and 21.2% by weight of starch syrup. , 12.9% condensed milk, 3.5% milk cream and 0.3% gelatin, 0.1% caramel fragrance and 13.0% pondant by mixing in a second mixer preheated to 55 ° C. to prepare caramel and then caramel and gum base Chewing gum containing caramel was prepared by injecting the caramel in the extruder into the hopper so that the weight ratio of the layer was 1: 3.

Example 2

The same procedure as in Example 1, except that 41.6% by weight of the gum base prepared in Preparation Example 2, 56.9% by weight sucrose, 0.1% by weight sucrose fatty acid ester, 1.2% by weight caramel flavor and 0.2 weight% of the pigment to 55 ℃ Was prepared by mixing in a first mixer to prepare a gum base layer composition, and the caramel and gum base layer was injected into the hopper so that the weight ratio of 1: 1 is 1 to prepare a chewing gum consisting of lamellar caramel and gum in an extruder. .

Comparative Example 1

In the same manner as in Example 1, the gum base prepared in Preparation Example 1 was replaced with the gum base prepared in Preparation Example 3, and the caramel and gum base layer is injected into the hopper so that the weight ratio is 1: 1. In the extruder chewing gum containing caramel was prepared in the form of wrapping the outer surface of the caramel with gum.

Comparative Examples 2 to 3

It carried out similarly to the comparative example 1, but performed the weight ratio of caramel and a gum base layer as 1: 2 (comparative example 2) and 1: 3 (comparative example 3), respectively.

Comparative Examples 4 to 6

It carried out similarly to Example 1, but performed the weight ratio of caramel and a gum base layer as 1: 4 (comparative example 4), 2: 1 (comparative example 5), and 3: 1 (comparative example 6), respectively.

Comparative Example 7

In the same manner as in Comparative Example 1, the heat treated starch paste dough consisting of 17% by weight of rice cake powder, 37.5% by weight of sugar, 0.5% by weight of egg white and 45% by weight of water was prepared in 100 parts by weight of gum base. 50 parts by weight was further added.

Physical property test

Caramel chewing gum prepared in Examples 1 to 2 and Comparative Examples 1 to 7 after 20 minutes of chewing time by 20 panel agents, and then the gum base loosening (O, X) and sensory test The results are shown in Table 2 below. The sensory test quantified the panel evaluation as Very Good 5, Good 4, Moderate 3, Bad 2, Very Bad 1 and calculated the average value.

Example Comparative example One 2 One 2 3 4 5 6 7 Chewing gum base X X 0 O O O O O O Texture 4.0 4.2 1.0 1.5 2.2 2.8 2.6 2.0 3.3 Freshness 4.5 4.7 4.2 4.2 4.2 4.0 4.2 4.0 4.5 shape 4.0 4.2 3.5 3.6 3.8 3.6 3.4 3.0 3.5 flavor 4.2 4.3 3.2 3.4 3.3 4.0 3.5 3.6 1.5 preference 4.0 4.2 1.8 2.1 2.7 3.8 2.6 2.5 3.0

As shown in Table 2, in the case of Comparative Example 1, the gum base was released when not eaten with caramel by not using a butyl rubber. It looks new because it is shaped identically in form, but it can be seen that the preference decreases due to the unwinding phenomenon. Comparative Examples 2 and 3, in which caramel and gum ratios were 1: 2 and 1: 3, respectively, without using a butyl rubber, also had caramel and gum ratios in an appropriate ratio, but showed a problem in that the gum base was loosened. However, since the ratio of the gum base layer was increased, the degree of loosening by caramel was slightly decreased, resulting in a slightly higher texture and preference than Comparative Example 1. In the case of Comparative Example 4 there was a problem that the caramel content is small and the texture and taste of caramel does not appear, and because the ratio of the gum base layer is too high, the gum becomes hard during eating. In Comparative Examples 5 and 6, the caramel content was high, the gum base was released, and the texture of the gum was insufficient, resulting in poor overall texture and thus poor taste. In the case of Comparative Example 7 containing starch paste dough, the chewing gum base was released after 20 minutes of chewing time. The texture of the glutinous rice cake was shown to be good but the taste was not good. .

After all, in the case of chewing gum manufacturing, when using a chewing gum base containing three kinds of polyisobutylene having different molecular weights as in the present invention, the chewing gum and caramel are not released. It was confirmed that caramel chewing gum that satisfies and excellent sensory properties such as freshness and taste can be prepared.

10: gum base layer 20: caramel
11: gum base layer 21: caramel

Claims (6)

A chewing gum comprising a gum base layer containing a gum base comprising low polymerized polyisobutylene, polymerized polyisobutylene and butyl rubber, and caramel.
The chewing gum according to claim 1, wherein the weight ratio of the caramel and the chewing gum base layer is 1: 1 to 1: 3.5.
The chewing gum of claim 1, wherein the gum base comprises 80 to 200 parts by weight of low-polymerization polyisobutylene and 5 to 40 parts by weight of butyl rubber, based on 100 parts by weight of the polymerized polyisobutylene.
According to claim 1 or 3, wherein the low-polymer polyisobutylene has a molecular weight of 50,000 to 200,000, the polymerized polyisobutylene has a molecular weight of 300,000 to 400,000, the butyl rubber has a molecular weight of 600,000 to 800,000. Chewing gum, characterized in that.
The method of claim 1, wherein the gum base layer
Gum base 30 to 45% by weight;
Sugar alcohol and sugar 50-65 wt%;
0.05 to 0.3 wt% emulsifier; and
Fragrance 0.1-5.0 wt%;
Chewing gum, characterized in that it comprises a.
According to claim 1, wherein the gum base layer and the caramel is filled with caramel 20 inside the tube-shaped gum base layer 10, the gum base layer 11 and caramel 21 is in the form of lattice Chewing gum, characterized in that the form of a core or shell caramel core wraps around the gum base layer in a shell shape.

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