KR101976112B1 - Chewing gum including functional sweetener - Google Patents
Chewing gum including functional sweetener Download PDFInfo
- Publication number
- KR101976112B1 KR101976112B1 KR1020170083904A KR20170083904A KR101976112B1 KR 101976112 B1 KR101976112 B1 KR 101976112B1 KR 1020170083904 A KR1020170083904 A KR 1020170083904A KR 20170083904 A KR20170083904 A KR 20170083904A KR 101976112 B1 KR101976112 B1 KR 101976112B1
- Authority
- KR
- South Korea
- Prior art keywords
- chewing gum
- weight
- allulose
- gum composition
- sugar
- Prior art date
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- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 112
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 112
- 235000003599 food sweetener Nutrition 0.000 title abstract description 8
- 239000003765 sweetening agent Substances 0.000 title abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 95
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 85
- 235000000346 sugar Nutrition 0.000 claims description 68
- 239000003995 emulsifying agent Substances 0.000 claims description 58
- 239000013078 crystal Substances 0.000 claims description 21
- 150000002148 esters Chemical class 0.000 claims description 15
- -1 phosphate ester Chemical class 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 150000005846 sugar alcohols Chemical class 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 239000007787 solid Substances 0.000 claims description 8
- 150000008163 sugars Chemical class 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
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- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical group CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 6
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- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000015260 sugar-free gum Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229920003051 synthetic elastomer Polymers 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000001789 thuja occidentalis l. leaf oil Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- 235000014107 unsaturated dietary fats Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/132—Sugar replacer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
Abstract
본 발명은 기능성 감미료를 포함하는 츄잉껌 조성물로서, 단맛 지속성이 높으면서도 청량감이 우수하여 관능적으로 우수하고 흡습성이 낮아 보관 안정성이 뛰어난 츄잉껌 조성물을 제공한다.The present invention provides a chewing gum composition comprising a functional sweetener, the chewing gum composition having excellent sweetness and high refreshing feeling and excellent organoleptic feeling and low hygroscopicity with excellent storage stability.
Description
본 발명은 단맛과 청량감이 우수한 알룰로스 함유 츄잉껌에 관한 것으로서, 당류로서 설탕 및 알룰로스를 포함하여 관능적으로 우수하고 보존 안정성이 뛰어난 츄잉껌을 제공하는데 이용될 수 있다.The present invention relates to an allulose-containing chewing gum excellent in sweetness and refreshing feeling, and can be used to provide a chewing gum that is excellent in sensory stability and excellent storage stability, including sugar and allulose as sugars.
츄잉껌이란 천연 또는 합성수지에 가소제, 충진제, 감미료, 착향료 등을 배합하여 성형한 것을 일컫는 것으로서, 형태 또는 성분에 따라 판껌(plate gum, 일반적으로 유통되는 껌), 풍선껌(bubble gum), 당의껌(sugar coated gum), 무설탕껌(sugarless gum)으로서, 설탕 대신 당알코올류인 solbitol, mannitol, xylitol 등을 첨가하여 만든 껌, center filling gum(껌 내부에 시럽, 잼, 파우더 등을 넣은 껌) 등으로 분류된다. Chewing gum refers to a product made by mixing plasticizer, filler, sweetener, flavoring agent, etc. with natural or synthetic resin, and according to form or ingredient, plate gum (bubble gum), bubble gum, sugar gum ( Sugar coated gum and sugarless gum, which are classified into gum made by adding sugar alcohols such as solbitol, mannitol, and xylitol instead of sugar, and center filling gum (gum containing syrup, jam, powder, etc.) do.
특히 최근에는 비만 또는 성인성 질환 등으로 인하여 무설탕 껌에 대한 소비가 늘고 있으며, 설탕을 대체하는 단맛을 부여하는 성분에 대한 요구가 있어왔다. 특히 D-사이코스(D-psicose)로도 불리우는 D-알룰로스(D-alullose)는 설탕 감미도의 약 70% 감미도를 가지면서도 칼로리는 거의 없어 설탕을 대신하는 츄잉껌의 단맛 성분으로서 연구된 바 있다. 그러나, D-알룰로스를 사용하는 경우, 설탕 대비 당도가 일부 낮고, 츄잉껌이 강도가 단단해져 질기게 된다는 문제점이 있다.In particular, recently, consumption of sugar-free gum is increasing due to obesity or adult diseases, and there has been a demand for a component that gives sugar to replace sugar. In particular, D-alullose, also called D-psicose, has been studied as a sweet component of chewing gum that replaces sugar with almost 70% sweetness and almost no calories. However, when D-allulose is used, there is a problem in that the sugar content is slightly lower than that of sugar, and the chewing gum is hardened in strength.
한편, 일반적으로 츄잉껌의 단맛과 향미를 길게 유지하기 위하여 유화제를 사용하며, 다수의 선행 연구에 따르면 츄잉껌에 유화제를 사용하는데 있어 HLB(hydrophile-liphophile balance)를 높은 값(예를 들어 적어도 10)으로 갖는 유화제를 사용하여야 맛의 유지에 효과가 있는 것으로 알려져 있다.On the other hand, emulsifiers are generally used to keep the sweetness and flavor of chewing gum long, and many previous studies have shown that HLB (hydrophile-liphophile balance) has a high value (for example, at least 10) in the use of emulsifiers in chewing gum. It is known that an emulsifier having an effect is effective in maintaining the taste.
삭제delete
본 발명은 설탕, 알룰로스 및 유화제를 함유하는 츄잉껌 조성물 및 이의 제조방법을 제공하는 것을 목적으로 한다.It is an object of the present invention to provide a chewing gum composition containing sugar, allulose and an emulsifier and a method for producing the same.
본 발명의 또 다른 목적은 설탕, 알룰로스 및 유화제를 제공하여 츄잉껌 조성물에 향상된 보관안정성 및 단맛 지속성을 부여하는 방법을 제공하는 것이다.It is another object of the present invention to provide a method of providing sugar, allulose and emulsifiers to impart improved storage stability and sweetness persistence to the chewing gum composition.
본 발명자들은 열량은 낮으면서도 당류로서 동량의 설탕을 포함하는 조성 대비 청량감을 부여하는 동시에 단맛이 더욱 우수할 뿐 아니라 흡습성이 낮아 보관 안정성이 우수한 츄잉껌 조성물을 개발하였다.The inventors of the present invention have developed a chewing gum composition having excellent storage stability while providing low-calority and a refreshing feeling compared to a composition containing the same amount of sugar as a saccharide, as well as having better sweetness and lower hygroscopicity.
이하, 본 발명을 더욱 자세히 설명하고자 한다.Hereinafter, the present invention will be described in more detail.
본 발명의 일 예는 알룰로스를 함유하는 츄잉껌 조성물을 제공한다. One example of the present invention provides a chewing gum composition containing allulose.
예를 들어 본 발명의 츄잉껌 조성물은 껌 베이스, 알룰로스 및 유화제를 포함하는 츄잉껌 조성물일 수 있다.For example, the chewing gum composition of the present invention may be a chewing gum composition comprising a gum base, allulose and an emulsifier.
본 발명의 또 다른 일 예로서, 껌 베이스, 알룰로스 및 유화제를 함유하는 츄잉껌 조성물로서, 상기 유화제는 HLB(hydrophile-liphophile balance) 값이 1 내지 8인, 츄잉껌 조성물을 제공한다.As another example of the present invention, a chewing gum composition containing a gum base, allulose, and an emulsifier, wherein the emulsifier provides a chewing gum composition having a hydrophile-liphophile balance (HLB) value of 1 to 8.
본 발명의 또 다른 일 예는 껌 베이스, 알룰로스, 당알코올 및 유화제를 함유하는 무설탕(sugar-free) 츄잉껌 조성물로서, 상기 유화제는 HLB(hydrophile-liphophile balance) 값이 1 내지 8인, 무설탕 츄잉껌 조성물을 제공한다.Another example of the present invention is a sugar-free chewing gum composition containing a gum base, allulose, sugar alcohol and an emulsifier, wherein the emulsifier has a hydrophile-liphophile balance (HLB) value of 1 to 8, sugar-free chewing gum To provide a composition.
본 발명의 츄잉껌 조성물에 포함되는 알룰로스는 사이코스라고도 불리는 저열량의 단당류로서, 설탕의 과잉 섭취를 줄이고 당뇨, 비만 등의 성인병 예방에 좋은 효과가 있으면서도, 설탕과 유사한 수준으로 감미도가 높다는 이점이 있다. 상기 알룰로스는 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 1 내지 70중량%, 바람직하게는 10 내지 40중량%로 포함될 수 있다. 츄잉껌 조성물에 상기 범위로 알룰로스를 포함함에 따라 츄잉껌을 씹을 때 흐물해지지 않고 적절히 강도가 유지될 수 있을 뿐 아니라 단맛이 오랫동안 유지될 수 있다. 특히 알룰로스를 포함하는 본 발명의 츄잉껌 조성물은 HLB 값이 낮은 유화제를 사용함에도 단맛 지속성이 우수한 것을 특징으로 한다.The allulose contained in the chewing gum composition of the present invention is a low-calorie monosaccharide, also called a psychos, and has the advantage of reducing the excess intake of sugar and having a good effect on preventing adult diseases such as diabetes and obesity, and having a high sweetness similar to sugar. . The allulose may be included in an amount of 1 to 70% by weight, preferably 10 to 40% by weight, based on 100% by weight of the total weight of the chewing gum composition. By including allulose in the chewing gum composition in the above range, the chewing gum may not only become cloudy when chewed, but also may be properly maintained in strength and sweetness may be maintained for a long time. In particular, the chewing gum composition of the present invention comprising allulose is characterized by excellent sweetness persistence even when using an emulsifier having a low HLB value.
상기 츄잉껌 조성물에 포함되는 알룰로스는 시럽 또는 분말 형태로 첨가되어 제조되는 것일 수 있다. 상기 알룰로스 분말을 사용하는 경우, 알룰로스 분말 고형분은 전체 알룰로스 조성물 분말, 예컨대 순도 90% 이상의 알룰로스를 분말로 사용할 수 있다. 상기 알룰로스 시럽은 알룰로스를 이용하여 다양한 농도로 제조한 용액일 수 있으며, 알룰로스 함유 혼합당 시럽 형태인 경우, 알룰로스 함유 혼합당은 혼합당의 전체 고형분 함량 100 중량부를 기준으로, 알룰로스 2 내지 55 중량부, 과당 30 내지 80중량부 및 포도당 2 내지 60 중량부, 및 올리고당 0.01 내지 15 중량부를 포함하는 것일 수 있으며, 상기 올리고당은 포함하지 않을 수 있다. 상기 알룰로스, 과당 및 포도당은 바람직하게는 모두 D형-이성질체인 것이다.The allulose contained in the chewing gum composition may be prepared by adding syrup or powder. When the allulose powder is used, the allulose powder solid may be used as the powder of the allulose composition powder, such as allulose having a purity of 90% or more. The allulose syrup may be a solution prepared at various concentrations using allulose. When allulose-containing mixed sugar syrup is formed, the allulose-containing mixed sugar is based on 100 parts by weight of the total solids content of the mixed sugar. To 55 parts by weight, fructose 30 to 80 parts by weight and glucose 2 to 60 parts by weight, and oligosaccharides may comprise 0.01 to 15 parts by weight, the oligosaccharides may not include. The allulose, fructose and glucose are preferably all D-isomers.
본 발명의 츄잉껌 조성물에 사용되는 상기 알룰로스는 알룰로스 결정일 수 있으며, 예를 들어 하기 (1) 내지 (6)로 이루어진 군에서 선택된 1종 이상의 특성을 갖는 알룰로스 결정일 수 있다.The allulose used in the chewing gum composition of the present invention may be an allulose crystal, and may be, for example, an allulose crystal having one or more properties selected from the group consisting of the following (1) to (6).
(1) 분말 X-선 분광 스펙트럼 상에서 (a) 15.35, 30.95, 18.83 및 47.15; 또는 (b) 15.35, 30.95, 18.83, 47.15 및 25.17의 ± 0.2°인 2θ에서 피크를 갖는 분말 X-선 분광 스펙트럼을 갖는 것,(1) on powder X-ray spectral spectra (a) 15.35, 30.95, 18.83 and 47.15; Or (b) having a powder X-ray spectral spectrum with a peak at 2θ of ± 0.2 ° of 15.35, 30.95, 18.83, 47.15 and 25.17,
(2) 시차주사열량분석(DSC)에 따라 125.8 ± 5℃의 Tm 온도를 갖는 것, (2) have a Tm temperature of 125.8 ± 5 ° C according to differential scanning calorimetry (DSC),
(3) 시차주사열량분석에 따라 200 내지 220 J/g 의 용융 엔탈피(H)를 갖는 것,(3) having a melt enthalpy (H) of 200 to 220 J / g according to differential scanning calorimetry;
(4) 400㎛이상의 평균 장직경을 갖는 것, (4) having an average long diameter of 400 µm or more,
(5) 알룰로스 결정의 단직경에 대한 장직경 길이(마이크로미터)의 비율(=장직경/단직경)이 1.5 내지 6.9범위인 것, 및 (5) the ratio (= long diameter / short diameter) of the long diameter length (micrometer) to the short diameter of the allulose crystal is in the range of 1.5 to 6.9, and
(6) 결정의 모양이 장방형 육면체인 것.(6) Form of crystal being rectangular cube.
알룰로스는 화학적 합성, 또는 알룰로스 에피머화 효소를 이용한 생물학적 방법으로 제조된 것 일 수 있다. 바람직하게는 알룰로스는 생물학적 방법, 예를 들면 미생물 또는 효소반응으로 제조될 수 있다. 예를 들면, 상기 혼합당은 알룰로스 에피머화 효소, 상기 효소를 생산하는 균주의 균체, 상기 균주의 배양물, 상기 균주의 파쇄물, 및 상기 파쇄물 또는 배양물의 추출물로 이루어진 군에서 선택된 1종 이상을 포함하는 알룰로스 생산용 조성물을 과당-함유 원료와 반응하여 제조된 혼합당 또는 이로부터 얻어지는 것일 수 있다.Allulose may be prepared by chemical synthesis, or biological methods using allulose epimerase. Preferably allulose can be prepared by biological methods, for example microorganisms or enzymatic reactions. For example, the mixed sugar may be one or more selected from the group consisting of allulose epimerase, bacteria of the enzyme-producing enzyme, culture of the strain, lysate of the strain, and extract of the lysate or culture. It may be one obtained from a mixed sugar prepared by reacting the composition for producing allulose comprising a fructose-containing raw material.
본 발명의 알룰로스 제조를 위한 일 예로서, 알룰로스 에피머화 효소를 높은 발현율과 안정성으로 생산할 수 있는 발현 시스템, 이를 이용한 GRAS(Generally recognized as safe) 미생물, 및 상기 발현 시스템을 이용한 미생물 및 효소를 포함하는 알룰로스 생산방법 등은 한국등록특허 제10-1318422호 및 제10-1656063호 등에 상세히 기재되어 있다.As an example for the production of allulose of the present invention, an expression system capable of producing allulose epimerizing enzyme with high expression rate and stability, GRAS (Generally recognized as safe) microorganisms using the same, and microorganisms and enzymes using the expression system A method for producing allulose including the same is described in detail in Korean Patent Nos. 10-1318422 and 10-1656063.
본 발명의 츄잉껌 조성물에 포함되는 유화제는 서로 혼합하지 않는 2종의 액체가 안정된 에멀전을 형성하기 위하여 가해지는 물질로서, 친수성 및 친유성의 비율에 따라 친수친유평형(hydrophile-Lipophile-balance, HLB) 값으로 나타낸다. 즉 HLB 값이 크다는 것은 친수성의 비율이 큰 것을 의미하며, HLB 값이 작다는 것은 친수성의 비율이 작은 것을 의미한다.The emulsifier included in the chewing gum composition of the present invention is a substance added to form a stable emulsion of two liquids which are not mixed with each other, and hydrophile-lipophile-balance (HLB) according to the ratio of hydrophilicity and lipophilicity. It is represented by a value. That is, a large HLB value means a large hydrophilic ratio, and a small HLB value means a small hydrophilic ratio.
종래에는 츄잉껌에서 맛과 향미를 부여하는 성분이 오일 기반의 향료(oil-based flavor)가 많아, 츄잉껌의 맛과 향을 오랫동안 지속시키기 위하여 HLB 값이 높은 유화제, 예를 들어 HLB 값이 적어도 10 이상인 유화제를 첨가하는 것이 바람직한 것으로 알려져 있다.Conventionally, the ingredients that give taste and flavor in chewing gum have a lot of oil-based flavors, and in order to maintain the taste and flavor of chewing gum for a long time, an emulsifier having a high HLB value, for example, an HLB value of at least 10 or more It is known to add emulsifiers.
본 발명의 츄잉껌 조성물에 포함되는 유화제는 HLB 값이 1 내지 10, 바람직하게는 1 내지 8, 더욱 바람직하게는 1 내지 3인 유화제일 수 있다. 또한, 본 발명의 츄잉껌 조성물은 상기 유화제를 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 0 내지 3중량%, 바람직하게는 0.1 내지 1중량%로 포함할 수 있다.The emulsifier included in the chewing gum composition of the present invention may be an emulsifier having an HLB value of 1 to 10, preferably 1 to 8, more preferably 1 to 3. In addition, the chewing gum composition of the present invention may include the emulsifier 0 to 3% by weight, preferably 0.1 to 1% by weight based on 100% by weight of the total weight of the chewing gum composition solids.
구체적인 유화제의 예는, HLB 6이하인 유화제로서, 모노글리세린지방산에스테르, 솔비탄지방산에스테르 및 폴리글리세린폴리리시놀레이트일 수 있으며 상기 지방산은 탄소수 10 내지 18의 지방산, 바람직하게는 탄소수 16 내지 18의 지방산이다. 상기 유화제는 구체적으로 모노글리세라이드 및 디글리세라이드(MD), 모노스테아린산솔비탄(SMS), 트리스테아린산솔비탄(STS), 폴리글리세롤에스테르(PGE), 모노글리세라이드 및 디슬리세라이드의젖산에스테르(LMD), 모노글리세라이드 및 디글리세라이드의인산에스테르(PMD), 모노글리세라이드의디아세틸주석산에스테르(DATEM), 슈가에스테르및 레시틴 중 1개 이상을 사용할 수 있으며, 상기 레시틴는 대두 레시틴 및 난황 레시틴을 포함하며 바람직하게는 대두 레시틴이고, 상기 글리세린지방산에스테르는 모노글리세린스테아린산에스테르이며, 상기 솔비탄지방산에스테르는 솔비탄올레산에스테르 및 솔비탄스테아린산에스테르일 수 있다.Examples of specific emulsifiers are emulsifiers of HLB 6 or less, which may be monoglycerin fatty acid esters, sorbitan fatty acid esters, and polyglycerol polyricinoleates, wherein the fatty acids are fatty acids having 10 to 18 carbon atoms, preferably fatty acids having 16 to 18 carbon atoms. to be. The emulsifiers are specifically monoglycerides and diglycerides (MD), monostearate sorbitan (SMS), tristearate sorbitan (STS), polyglycerol esters (PGE), monoglycerides and lactate esters of dissleyose ( LMD), phosphate esters of monoglycerides and diglycerides (PMD), diacetyltartrate esters of monoglycerides (DATEM), sugar esters and lecithin, and one or more of these lecithins may contain soy lecithin and egg yolk lecithin. It is preferably soybean lecithin, the glycerin fatty acid ester is a monoglycerin stearic acid ester, the sorbitan fatty acid ester may be sorbitale acid ester and sorbitan stearic acid ester.
상기 츄잉껌 조성물은 HLB 값이 낮은 유화제를 사용하여 HLB 값이 높은 유화제를 포함하는 츄잉껌 대비 흡습도가 낮아 보관 중 공기 중의 습기를 흡수하여 껌의 물성이 물러지거나, 포장지 등에 달라붙는 문제점이 없어 보관 안정성이 우수하다. 예를 들어 상기 츄잉껌 조성물은 흡습도가 낮아 30℃의 온도 및 상대 습도 75%RH 조건에서 8시간 보관 시 아래 수학식 1로 산출되는 흡습도가 0.1 내지 2.3%, 바람직하게는 0.5 내지 2.0%일 수 있다.The chewing gum composition has a low hygroscopicity compared to chewing gum containing an emulsifier having a high HLB value using an emulsifier having a low HLB value, thus absorbing moisture in the air during storage so that the property of the chewing gum does not become soaked or stuck to a wrapping paper. This is excellent. For example, the chewing gum composition has a low hygroscopicity, and the hygroscopicity calculated by Equation 1 below at a temperature of 30 ° C. and a relative humidity of 75% RH for 8 hours is 0.1 to 2.3%, preferably 0.5 to 2.0%. Can be.
특히 츄잉껌을 상업적으로 제공하는 경우 유통 기한을 설정함에 있어 껌의 색상, 물성, 향 등이 품질 지표가 되는데, 특히 이러한 품질 지표에 영향을 미치는 중요 요인이 수분이라는 점을 고려할 때, 흡습성이 낮은 츄잉껌 조성물은 품질 유지 및 유통기간의 확장 면에서 매우 우수한 장점이 있다.In particular, in the case of providing chewing gum commercially, the color, physical properties, and fragrance of the gum become quality indicators in setting the expiration date. Especially, considering that moisture is an important factor affecting these quality indicators, chewing gum has low hygroscopicity. The compositions have very good advantages in terms of quality maintenance and extended shelf life.
또한, 종래 츄잉껌 조성물에 HLB 값이 낮은 유화제를 사용하는 경우 단맛이 떨어지거나 오랫동안 유지되지 않는 관능상의 문제점이 있는 것으로 알려져 있으나 본 발명의 츄잉껌 조성물은 당류로서 특정 함량으로 알룰로스 및 설탕을 포함하여 알룰로스 또는 설탕만을 포함하는 조성 대비 단맛이 우수할 뿐 아니라 단맛 지속성(prolongation)이 우수하여, 낮은 HLB 값의 유화제를 사용함에 따른 단맛 저감 또는 지속력 감소의 문제점을 해소할 수 있다.In addition, when using an emulsifier with a low HLB value in the conventional chewing gum composition, it is known that there is a sensory problem that the sweetness is poor or not maintained for a long time, but the chewing gum composition of the present invention includes allulose and sugar in a specific content as a sugar. In addition to excellent sweetness compared to the composition containing only loose or sugar, and also excellent in sweetness persistence (prolongation), it is possible to solve the problem of reducing the sweetness or the sustainability by using a low HLB emulsifier.
본 발명의 츄잉껌 조성물은 알룰로스 이외의 단당류, 이당류, 당알코올류, 식이섬유류 및 올리고당류로 이루어진 군에서 선택된 1종 이상의 당류를 추가로 포함할 수 있다. The chewing gum composition of the present invention may further include at least one sugar selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, dietary fibers, and oligosaccharides other than allulose.
예를 들어, 상기 단당류 및 이당류는, 설탕, 알로스, 데옥시리보스, 에리트룰로스, 갈락토스, 이도스, 만노스, 리보스, 솔보스, 타가토스, 에리트로스, 푸쿨로스, 겐티오비오스, 겐티오비울로스, 이소말토스, 이소말툴로스, 코지비오스, 락툴로스, 알트로스, 라미나리비오스, 아라비노스, 류크로스, 푸코스, 람노스, 소르보스, 말툴로스, 만노비오스, 만노수크로스, 멜레지토스, 멜리비오스, 멜리비울로스, 니게로스, 라피노스, 루티노스, 루티눌로스, 스타키오스, 트레오스, 트레할로스, 트레할룰로스, 투라노스, 자일로비오스, 프룩토스, 및 글루코스로 이루어지는 군에서 선택된 1 종 이상일 수 있다. For example, the monosaccharides and disaccharides, sugar, allose, deoxyribose, erythrose, galactose, idos, mannose, ribose, sorbose, tagatose, erythrose, fuculose, genthiobis, genthio Viulose, isomaltose, isomaltulose, cozibioses, lactulose, altrose, laminaribiose, arabinose, leucross, fucose, rhamnose, sorbose, maltulose, mannose, mannose sucrose, Consisting of melezitose, melibiose, melibiose, nigerose, raffinose, lutinos, rutinulose, stachiose, treos, trehalose, trehalulose, turanos, xylobiose, fructose, and glucose It may be one or more selected from the group.
예를 들어, 상기 츄잉껌 조성물은 당류로서 알룰로스 및 설탕을 혼합하여 사용할 수 있으며, 알룰로스에서 특이적으로 부여되는 당류 유래의 청량감을 부여할 수 있고 당류로서 동량의 설탕 또는 알룰로스만을 포함하는 조성 대비 단맛이 더욱 우수할 뿐 아니라 씹는 동안 단맛이 더욱 길게 유지되는 효과가 있다. 상기 츄잉껌 조성물에 포함되는 설탕 및 알룰로스는 99:1 내지 1:99, 바람직하게는 99:1 내지 50:50, 더욱 바람직하게는 75:25 내지 65 내지 35의 중량비로 포함될 수 있다.For example, the chewing gum composition may be used by mixing allulose and sugar as sugars, and may impart a refreshing feeling derived from sugars specifically provided in allulose, and include only the same amount of sugar or allulose as sugars. Contrast sweetness is not only better but also has the effect of keeping the sweetness longer while chewing. Sugar and allulose contained in the chewing gum composition may be included in a weight ratio of 99: 1 to 1:99, preferably 99: 1 to 50:50, more preferably 75:25 to 65 to 35.
상기 츄잉껌 조성물에 포함되는 설탕은 정제도에 따라 백설탕, 황설탕 등일 수도 있고, 평균입경에 따라 정백당, 세립당, 미립당, 분당일 수도 있으며, 상기 설탕은 전체 츄잉껌 조성물 중량 100중량%를 기준으로 50 내지 90중량%, 바람직하게는 60 내지 70중량%로 포함될 수 있다.The sugar contained in the chewing gum composition may be white sugar, yellow sugar, etc., depending on the degree of purification, and may be white sugar, fine grains, fine sugar, or minute sugar, depending on the average particle diameter, and the sugar may be 50% by weight based on 100% by weight of the total chewing gum composition. To 90% by weight, preferably 60 to 70% by weight.
또는, 본 발명의 츄잉껌 조성물은 당류로서 설탕을 포함하지 않는, 무설탕(sugar-free 또는 sugarless) 츄잉껌 조성물일 수 있다. 무설탕 츄잉껌 조성물에 의해 설탕에 의한 성인병 또는 대사성 질환 등의 유발 가능성을 줄일 수 있을 뿐 아니라, 설탕 첨가에 의한 끈적임 방지, 치아의 부식성을 방지할 수 있다.Alternatively, the chewing gum composition of the present invention may be a sugar-free or sugarless chewing gum composition which does not include sugar as a sugar. The sugar-free chewing gum composition can reduce the likelihood of inducing adult diseases or metabolic diseases caused by sugar, as well as preventing stickiness and corrosion of teeth by adding sugar.
상기 당알코올류는 자일리톨, 말티톨, 에리스리톨, 만니톨, 락티톨, 이노시톨 및 솔비톨로 이루어지는 군에서 선택된 1종 이상일 수 있다. 상기 식이섬유류는 수용성 식이석유일 수 있으며, 수용성 식이섬유는 폴리덱스트로스, 난소화성말토덱스트린 및 펙틴으로 이루어지는 군에서 선택된 1종 이상일 수 있다. 상기 올리고당류는 프락토올리고당, 이소말토올리고당, 말토올리고당 및 갈락토올리고당으로 이루어지는 군에서 선택된 1종 이상일 수 있다.The sugar alcohols may be at least one selected from the group consisting of xylitol, maltitol, erythritol, mannitol, lactitol, inositol and sorbitol. The dietary fiber may be a water-soluble dietary oil, the water-soluble dietary fiber may be at least one selected from the group consisting of polydextrose, indigestible maltodextrin and pectin. The oligosaccharides may be one or more selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides and galactooligosaccharides.
예를 들어, 상기 츄잉껌 조성물은 당류로서 당알코올을 추가로 포함할 수 있으며, 통상적으로 당알코올을 포함하는 츄잉껌 조성물의 경우 당류로 설탕을 포함하는 츄잉껌 조성 대비 낮은 경도, 즉 흐물거리는 물성을 가지는 문제점이 있으나, 본 발명의 츄잉껌 조성물의 경우 알룰로스에 의해 상기 당알코올 함유 츄잉껌 조성물의 경도가 높아져 물성이 보완된다.For example, the chewing gum composition may further include a sugar alcohol as a saccharide, and in the case of a chewing gum composition including a sugar alcohol, a problem of having a low hardness, that is, a sloppy physical property, compared to a chewing gum composition including sugar as a sugar However, in the case of the chewing gum composition of the present invention, the hardness of the sugar alcohol-containing chewing gum composition is increased by allulose to compensate for physical properties.
본 발명의 츄잉껌 조성물에 포함되는 껌 베이스는, 합성 및/또는 천연 탄성 중합체, 예를 들어 폴리이소프렌, 폴리비닐 아세테이트, 폴리이소부틸렌, 에스테르검, 천연치클, 라텍스, 수지(예, 테르펜 수지), 폴리비닐에스테르 및 알코올로 이루어진 군에서 선택된 1종 이상을 포함할 수 있다.The gum base included in the chewing gum composition of the present invention may be a synthetic and / or natural elastomer such as polyisoprene, polyvinyl acetate, polyisobutylene, ester gum, natural chickle, latex, resin (e.g. terpene resin) It may include one or more selected from the group consisting of polyvinyl esters and alcohols.
예를 들어 껌 베이스 중량 100%를 기준으로, 폴리비닐 아세테이트를 20 내지 50중량%, 폴리에소부틸렌 5 내지 20중량%, 및/또는 에스테르 검을 3 내지 45중량%로 포함할 수 있다. 상기 껌 베이스는, 활택제, 왁스류(예, 칸델릴라왁스, 카나우바왁스, 마이크로크리스탈린왁스, 석유 왁스, 비즈 왁스 및/또는 정제 파라핀 왁스), 유화제, 폴리부텐, 충전제(예, 탈크 및/또는 탄산칼슘), 고감미감미료, 산미료, 착향제, 기능성물질, 및 증점 다당류로 이루어진 군에서 선택된 1 이상을 추가로 포함할 수 있으며, 예를 들어 껌 베이스 100중량%를 기준으로 폴리비닐아세테이트 20 내지 50 중량％, 폴리이소부틸렌 5 내지 20 중량％, 왁스류 1 내지 20 중량％, 유화제 0.5 내지 10 중량％, 탈크 10 내지 20 중량％, 탄산칼슘 10 내지 20 중량％, 가소제 1 내지 2 중량％, 에스테르검 20 내지 45 중량%, 천연감미료 1 내지 6 중량％, 향료 1 내지 3중량％ 및 글리세린 0.1 내지 5 중량％를 포함할 수 있으나, 이에 한정되지 않는다.For example, 20 to 50 weight percent polyvinyl acetate, 5 to 20 weight percent polyisobutylene, and / or 3 to 45 weight percent ester gum, based on 100% gum base weight. The gum base may include lubricants, waxes (e.g. candelilla wax, carnauba wax, microcrystalline wax, petroleum wax, bead wax and / or refined paraffin wax), emulsifiers, polybutenes, fillers (e.g. talc and And / or calcium carbonate), high sweetener, acidulant, flavoring agent, functional substance, and thickened polysaccharide, and may further include at least one selected from, for example, polyvinylacetate based on 100% by weight of gum base. 20 to 50 wt%, 5 to 20 wt% polyisobutylene, 1 to 20 wt% wax, 0.5 to 10 wt% emulsifier, 10 to 20 wt% talc, 10 to 20 wt% calcium carbonate, plasticizer 1 to 2 It may include, but is not limited to, 20% to 45% by weight ester gum, 1 to 6% by weight natural sweetener, 1 to 3% by weight perfume and 0.1 to 5% by weight glycerin.
본 발명의 츄잉껌 조성물은 고감미감미료, 착향제, 천연추출물, 산미제, 왁스 및 충전제, 색소 및 광택제(쉘락 등)로 이루어진 군에서 선택된 1 이상의 첨가제를 추가로 포함할 수 있다.The chewing gum composition of the present invention may further include one or more additives selected from the group consisting of high sweeteners, flavoring agents, natural extracts, acidulants, waxes and fillers, pigments and varnishes (shellac, etc.).
상기 껌베이스 또는 츄잉껌 조성물에 포함되는 고감미감미료는아스파탐, 아세설팜칼륨, 사이클라민산 나트륨, 사카린 나트륨, 수크랄로스, 스테비아 감미료(예를 들어, 스테비올배당체, 효소처리 스테비아), 둘신, 타우마틴, 토마틴, 네오탐, 레바우디오사이드(예를 들어, 레바우디오사이드 A, 레바우디오사이드 D, 및 레바우디오사이드 M) 및 모넬린으로 이루어지는 군으로부터 선택되는 1종 이상일 수 있으나, 이에 한정되지 않는다.The high sweetness sweetener contained in the gum base or chewing gum composition is aspartame, potassium acesulfame, sodium cyclate, saccharin sodium, sucralose, stevia sweetener (for example, steviol glycoside, enzymatically treated stevia), ducin, taumate , Tomate, neotam, rebaudioside (eg, rebaudioside A, rebaudioside D, and rebaudioside M) and monelin, and at least one member selected from the group consisting of It is not limited to this.
상기 껌베이스 또는 츄잉껌 조성물에 포함되는 착향제는, 단일 향료 화합물 및/또는 동결-건조된 천연 식물 유래 성분, 예를 들어 식물로부터 추출 및/또는 가공된 정유 및 에센스로 이루어진 군에서 선택된 1 이상일 수 있다. 예를 들어, 상기 단일 향료 화합물은 멘톨류, 멘톤, 바니린, 에틸바니린, 계피산, 피페로날, d-보르네올, 말톨, 에틸말톨, 캠퍼(kamfer), 안트라닐산메틸, 신나믹알코올, N-메틸안트라닐산메틸, 메틸?-나프틸케톤, 리모넨, 리나롤, 및/또는 이소티오시안산아릴을 포함할 수 있으나 이에 한정되지 않는다. 또한, 상기 천연 식물 유래 성분은 코코넛, 커피, 초콜렛, 바닐라, 포도, 오렌지, 라임, 박하, 감초, 카라멜향, 벌꿀향, 땅콩, 호두, 캐슈, 헤이즐넛, 아몬드, 파인애플, 딸기, 라스베리, 열대 과일, 체리, 계피, 페퍼민트, 동록유(wintergreen), 스피어민트, 유칼립투스, 및 민트를 포함하며, 과일 에센스로서, 사과, 배, 복숭아, 딸기, 살구, 라스베리, 체리, 파인애플 및 자두 에센스; 정유로서, 페퍼민트, 스피어민트, 멘톨, 유칼립투스, 정향유, 베이유, 아나이스, 타임, 시더엽(cedar leaf)유, 너트맥, 상기한 과일 오일을 포함할 수 있으나, 이에 한정되지 않는다.The flavoring agent included in the gum base or chewing gum composition may be at least one selected from the group consisting of a single perfume compound and / or a freeze-dried natural plant-derived component, for example, essential oils and essences extracted and / or processed from plants. have. For example, the single fragrance compound is menthol, menton, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneneol, maltol, ethyl maltol, kamfer, methyl anthranilate, cinnamic alcohol, Methyl N-methyl anthranilate, methyl? -Naphthyl ketone, limonene, linarol, and / or aryl isothiocyanate aryl. In addition, the natural plant-derived components are coconut, coffee, chocolate, vanilla, grape, orange, lime, peppermint, licorice, caramel flavor, honey flavor, peanut, walnut, cashew, hazelnut, almond, pineapple, strawberry, raspberry, tropical fruit , Cherry, cinnamon, peppermint, wintergreen, spearmint, eucalyptus, and mint, and as fruit essences: apple, pear, peach, strawberry, apricot, raspberry, cherry, pineapple and plum essence; As essential oils, peppermint, spearmint, menthol, eucalyptus, clove oil, bay oil, anise, thyme, cedar leaf oil, nutmac, fruit oils may be included, but are not limited thereto.
본 발명의 또 다른 일 예로서, 당류로서 설탕 및 알룰로스를 함유하는 츄잉껌 조성물의 제조방법을 제공한다.As another example of the present invention, a method of preparing a chewing gum composition containing sugar and allulose as a saccharide is provided.
상기 츄잉껌 조성물에 관한 사항은 츄잉껌 조성물의 제조방법에 동일하게 적용될 수 있다.Matters relating to the chewing gum composition may be equally applied to the method of preparing the chewing gum composition.
상기 제조방법은 설탕 및 알룰로스를 99:1 내지 1:99, 바람직하게는 99:1 내지 50:50의 중량비로 혼합하는 단계를 추가로 포함할 수 있다. 상기 설탕은 전체 츄잉껌 조성물 중량 100중량%를 기준으로 50 내지 90, 바람직하게는 60 내지 70중량%로 포함될 수 있으며, 상기 알룰로스는 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 1 내지 70중량%, 바람직하게는 10 내지 40중량%로 포함되도록 혼합할 수 있다.The preparation method may further comprise mixing sugar and allulose in a weight ratio of 99: 1 to 1:99, preferably 99: 1 to 50:50. The sugar may be included in 50 to 90, preferably 60 to 70% by weight based on 100% by weight of the total chewing gum composition, the allulose is 1 to 70% by weight based on 100% by weight of the total weight of the chewing gum composition , Preferably it may be mixed to include 10 to 40% by weight.
상기 제조방법은 유화제를 첨가하는 단계를 추가로 포함할 수 있으며, 상기 유화제는 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 0 내지 3중량%, 바람직하게는 0.1 내지 1중량%로 포함되도록 혼합할 수 있으며, 상기 유화제는 친수친유평형값(hydrophile-Lipophile-balance, HLB)값이 1 내지 20, 바람직하게는 1 내지 7, 더욱 바람직하게는 1 내지 3인 유화제일 수 있다.The manufacturing method may further comprise the step of adding an emulsifier, the emulsifier may be mixed to include 0 to 3% by weight, preferably 0.1 to 1% by weight based on 100% by weight of the total weight of the chewing gum composition solids. The emulsifier may be an emulsifier having a hydrophile-lipophile-balance (HLB) value of 1 to 20, preferably 1 to 7, more preferably 1 to 3.
본 발명의 제조방법에서, 상기 알룰로스는 알룰로스 결정일 수 있으며, 냉각법, 예를 들어 알룰로스 용액을 빠르게 또는 느리게 냉각시켜 과포화상태를 유도화하여 결정을 생성하는 단계를 추가로 포함할 수 있다. 냉각속도는 예를 들어 0.01 내지 20℃/분으로 유지할 수 있으며, 상기 알룰로스 결정 제조 시 종정을 포함하지 않고 결정을 제조하거나 결정 생성 속도/크기를 증가시키기 위하여 종정(seed)을 포함할 수 있다.In the production method of the present invention, the allulose may be allulose crystals, and may further include a method of cooling, for example, cooling the allulose solution quickly or slowly to induce a supersaturated state to generate crystals. The cooling rate may be maintained at, for example, 0.01 to 20 ° C./min, and may include seed to prepare crystals or increase crystal production rate / size without including seeds in the preparation of the allulose crystals. .
상기 제조방법은 설탕 및 알룰로스 이외의 당류, 즉 단당류, 이당류, 당알코올류, 식이섬유류 및 올리고당류로 이루어진 군에서 선택된 1 이상을 혼합하는 단계를 추가로 포함할 수 있다. The production method may further comprise the step of mixing at least one selected from the group consisting of sugars other than sugar and allulose, that is, monosaccharides, disaccharides, sugar alcohols, dietary fibers and oligosaccharides.
상기 제조방법은 껌 기초제, 향료, 산미제, 감미제, 왁스 및 충전제, 색소, 광택제(쉘락 등) 로 이루어진 군에서 선택된 1 이상의 첨가제를 혼합하는 단계를 추가로 포함할 수 있다.The manufacturing method may further comprise the step of mixing at least one additive selected from the group consisting of gum base, flavoring, acidulant, sweetening agent, wax and filler, colorant, varnish (shellac, etc.).
본 발명의 또 다른 예로서, 설탕, 알룰로스 및 유화제를 제공하여 츄잉껌 조성물에 보관 안정성 및/또는 단맛 지속성을 증가시키는 방법을 제공하는 것이다.As another example of the present invention, a method of providing sugar, allulose and emulsifiers to increase storage stability and / or sweetness persistence in chewing gum compositions.
상기 츄잉껌 조성물에 관한 사항은 향상된 보관 안정성 및/또는 수분 안정성을 증가시키는 방법에 동일하게 적용될 수 있다.The matter regarding the chewing gum composition may be equally applied to a method of increasing the improved storage stability and / or moisture stability.
본 발명은 당류로서 설탕, 알룰로스 및 낮은 HLB 값을 갖는 유화제를 포함하는 츄잉껌 조성물로서, 낮은 HLB 값을 갖는 유화제를 사용하였음에도 불구하고 단맛이 매우 우수하고, 단맛 지속성이 높을 뿐 아니라 청량감이 우수하여 관능적으로 우수하고, 흡습성이 낮아 보관 안정성이 우수하다.The present invention is a chewing gum composition comprising sugar, allulose and an emulsifier having a low HLB value as a saccharide, and despite the use of an emulsifier having a low HLB value, the sweetness is very good, the sweetness persistence is high, and the refreshing feeling is excellent. It is excellent in organoleptic sense, and its hygroscopicity is low, so it is excellent in storage stability.
도 1은 본 발명의 실시예 1 내지 3 및 비교예 1의 츄잉껌에서 시간 경과에 따른 흡습도를 표로 나타낸 것이다.1 is a table showing the hygroscopicity over time in the chewing gum of Examples 1 to 3 and Comparative Example 1 of the present invention.
하기 예시적인 실시예를 들어 본 발명을 더욱 자세히 설명할 것이나, 본 발명의 보호범위가 하기 실시예로 한정되는 의도는 아니다. The present invention will be described in more detail with reference to the following illustrative examples, but the protection scope of the present invention is not intended to be limited to the following examples.
알룰로스 제조Allulose manufacturers
알룰로스 96중량%을 포함하는 고순도 알룰로스 시럽을 81Bx(%,w/w) 농도로 농축시키고, 과포화 상태가 되는 온도 35에서 서서히 온도 10℃까지 냉각시켜 결정을 성장시켰다. 이 때 알룰로스 종정을 첨가하고 온도 35℃에서 천천히 교반하여 소량의 결정 핵을 생성시키게 한 후, 온도를 시간당 1℃씩 감소시켜 결정을 성장시켰으며, 상기 결정 성장 공정에서 냉각 도중에 생성된 미세 결정을 재용해 하기 위해 용액의 온도를 30~35℃까지 높여 미세 결정을 용해하는 공정을 수행하였다. 상기 결정 성장공정과 미세결정 용해 공정을 적어도 1회 이상 반복하여 결정화를 수행하였다. 여기서 제조된 알룰로스 결정은 원심 탈수에 의해 모액을 제거하고 결정을 냉각수로 세척한 후, 건조하여 회수하였다. 알룰로스 결정 수율은 61%이었다. The high purity allulose syrup containing 96% by weight of allulose was concentrated to a concentration of 81Bx (%, w / w), and the crystals were grown by slowly cooling to a temperature of 10 ° C. at a temperature of 35 at which the supersaturated state was reached. At this time, allulose seed was added and stirred slowly at a temperature of 35 ° C. to produce a small amount of crystal nuclei, and then the temperature was decreased by 1 ° C. per hour to grow the crystals. In order to re-dissolve the solution temperature was increased to 30 ~ 35 ℃ to perform a process for dissolving the fine crystals. Crystallization was performed by repeating the crystal growth process and the microcrystal dissolution process at least once. The allulose crystals prepared herein were recovered by removing the mother liquor by centrifugal dehydration, washing the crystals with cooling water, and then drying them. The allulose crystal yield was 61%.
상기 회수된 알룰로스 결정의 평균 입도는 853.3㎛이고 평균 단직경이 약 208.0㎛이었다. 또한, DSC 분석(Diamond DSC, 30~250℃, 10℃/min 승온, N2 gas purge) 결과, Tm(℃)은 125.8℃이고, 211.7J/g의 △H을 가지는 것으로 확인하였다. 또한, 상기 알룰로스 결정의 XRD 분석 결과(D/MAX-2200 Ultima/PC)를 아래 표 1에 나타내었다.The recovered allulose crystals had an average particle size of 853.3 mu m and an average short diameter of about 208.0 mu m. Moreover, as a result of DSC analysis (Diamond DSC, 30-250 degreeC, 10 degreeC / min temperature rising, N2 gas purge), it was confirmed that Tm (degreeC) was 125.8 degreeC and had (DELTA) H of 211.7 J / g. In addition, XRD analysis results of the allulose crystals (D / MAX-2200 Ultima / PC) are shown in Table 1 below.
실시예Example 1 내지 3. 1 to 3. 츄잉껌Chewing gum 제조 Produce
상기 제조된 알룰로스 및 당알코올류로서 자일리톨, 말티톨 또는 솔비톨을 포함하여 아래 표 2의 성분 및 조성으로 츄잉껌을 제조하였다. 유화제는 HLB 값이 3인 S370 및/또는 HLB 값이 7인 S770(남영상사)을 사용하였다. 구체적인 믹싱 단계로서, 아래 표의 조성을 껌니더기에 넣고 니딩한 후 40℃의 온도에서 믹싱하여 배합물을 펼쳐보았을 때 망상구조가 완성된 경우에 배출하였다. 상기 껌 배합물을 밀대로 밀어 1.5 내지 2mm로 시팅하고 컷팅하였다.Chewing gum was prepared by the ingredients and compositions shown in Table 2 below, including xylitol, maltitol or sorbitol as the prepared allulose and sugar alcohols. The emulsifier used S370 having an HLB value of 3 and / or S770 having a HLB value of 7 (Namsangsa). As a specific mixing step, the composition of the table below was put in a gum kneader and kneaded and then mixed at a temperature of 40 ° C. to unfold the blend and discharged when the network structure was completed. The gum blend was pushed into a mil to seat and cut to 1.5-2 mm.
(중량%)Example 1
(weight%)
(중량%)Example 2
(weight%)
(중량%)Example 3
(weight%)
(중량%)Comparative Example 1
(weight%)
상기 실시예 1 내지 6에 대한 비교예로서, 동일한 방법으로 츄잉껌을 제조하되, 유화제를 HLB 값이 16인 S1670(남영상사)을 포함하는 아래 표 2의 조성으로 제조하였다.As a comparative example for Examples 1 to 6, the chewing gum was prepared in the same manner, but an emulsifier was prepared in the composition of Table 2 below containing S1670 (Namyoungsa) having an HLB value of 16.
실시예 4 및 6: 츄잉껌 제조Examples 4 and 6: Chewing Gum Preparation
실시예 1 내지 3의 제조방법과 동일한 방법으로 당류로서 알룰로스 및 설탕을 함량비를 달리하여 포함하는 츄잉껌을 아래 표 3의 조성으로 제조하였다. 비교예로서, 알룰로스를 포함하지 않고 설탕, 포도당 및 물엿만을 포함하는 조성으로 츄잉껌을 제조하였다.Chewing gum containing allulose and sugars as saccharides with different content ratios was prepared in the same manner as in the manufacturing methods of Examples 1 to 3 in the composition of Table 3 below. As a comparative example, chewing gum was prepared with a composition not containing allulose but only sugar, glucose, and syrup.
(중량%)Example 4
(weight%)
(중량%)Example 5
(weight%)
(중량%)Example 6
(weight%)
(중량%)Comparative Example 2
(weight%)
실시예Example 7 내지 9: 7 to 9: 츄잉껌Chewing gum 제조 Produce
상기 실시예 1 내지 3의 제조방법과 동일한 방법으로서, 당류로서 알룰로스, 설탕, 포도당 및 물엿을 포함하고, 유화제 종류 및 함량을 달리하여 아래 표 4의 조성으로 츄잉껌을 제조하였으며, 비교예로서 유화제를 포함하지 않거나(비교예 3), HLB값 16인 유화제만을 포함하는 조성(비교예 4)으로 츄잉껌을 제조하였다.In the same manner as in the production method of Examples 1 to 3, cheol gum was prepared by the composition of Table 4, including allulose, sugar, glucose and syrup as sugars, and varying the type and content of the emulsifier, emulsifier as a comparative example Chewing gum was prepared in a composition (Comparative Example 4) containing no (Comparative Example 3) or containing only an emulsifier having an HLB value of 16 (Comparative Example 4).
(중량%)Example 7
(weight%)
(중량%)Example 8
(weight%)
(중량%)Example 9
(weight%)
(중량%)Comparative Example 3
(weight%)
(중량%)Comparative Example 4
(weight%)
시험예Test Example 1. One. 흡습도Hygroscopicity 평가 evaluation
상기 제조된 실시예 1 내지 3, 실시예 8 및 9와, 비교예 1 내지 4의 알룰로스를 포함하는 츄잉껌에 대하여 시간 경과에 따른 흡습도를 평가하였다. 구체적으로 트레이에 제조된 츄잉껌을 두고 중량을 측정하였으며, 항온(30℃) 및 항습(75% RH) 조건에서 0, 2, 4, 6, 8 시간 경과 후 츄잉껌의 중량를 측정하고 아래 수학식 1로 산출된 증가한 중량을 시간에 따른 비율로 계산하여 아래 표 5, 표 6, 및 도 1에 나타내었다. The hygroscopicity over time was evaluated for the chewing gum containing Examples 1 to 3, Examples 8 and 9, and Comparative Examples 1 to 4 allulose prepared above. Specifically, the weight was measured with the chewing gum prepared in the tray, and the weight of the chewing gum was measured after 0, 2, 4, 6, and 8 hours at constant temperature (30 ° C.) and constant humidity (75% RH). The calculated increased weight is calculated as a ratio over time and shown in Table 5, Table 6, and Figure 1 below.
[수학식 1][Equation 1]
상기 결과에서 확인할 수 있듯이,알룰로스를 제외한 당 종류에 상관 없이,동일 당류를 사용할 때 HLB 값이 낮은 유화제를 사용할수록 흡습도를 낮게 유지할 수 있음을 확인하였다. 특히, HLB 값이 1인 유화제를 사용하는 실시예 1 또는 8의 경우 HLB 값 16인 유화제를 포함하는 비교예 1 또는 4의 츄잉껌 대비 흡습도가 현저히 낮으며, 특히 HLB 1인 유화제를 약 절반 가량 적은 양으로 유화제를 포함하는 경우(실시예 9)에도 HLB 16인 유화제를 사용하는 것 대비 낮은 흡습도를 유지할 수 있음을 확인하였다. As can be seen from the above results, irrespective of the type of sugar except for allulose, when using the same saccharides, it was confirmed that the lower the hygroscopicity, the lower the use of an emulsifier having a lower HLB value. In particular, in Examples 1 or 8 using an emulsifier having an HLB value of 1, the hygroscopicity is significantly lower than that of the chewing gum of Comparative Example 1 or 4 including an emulsifier having an HLB value of 16, and in particular, about half of the emulsifier having an HLB value of 1 It was confirmed that even when a small amount of emulsifier was included (Example 9), it was possible to maintain a low hygroscopicity compared to using an emulsifier of HLB 16.
시험예 2. 경도 평가Test Example 2 Hardness Evaluation
상기 제조된 실시예 1 내지 3과, 비교예 1의 츄잉껌에 대한 경도를 Punture Test(Measure Force in Compression) 방법으로서, 5mm 직경의 프로브를 사용하여 1mm/s의 속도로 5회 반복 측정하여 경도를 측정하였다.The hardness of the chewing gum of Examples 1 to 3 and Comparative Example 1 prepared as a Punture Test (Measure Force in Compression) method, using a 5 mm diameter probe repeated 5 times at a speed of 1 mm / s to measure the hardness Measured.
상기 측정 결과를 아래 표 에 나타내었으며, HLB 값이 낮은 유화제를 사용한 실시예 1 내지 6(HLB 1 또는 7), 특히 실시예 3 내지 6(HLB 1)의 경도가 높은 것을 확인하였다.The measurement results are shown in the following table, and it was confirmed that the hardness of Examples 1 to 6 (HLB 1 or 7), particularly Examples 3 to 6 (HLB 1), using an emulsifier having a low HLB value was high.
당알코올로서 자일리톨에 유화제로서 HLB 값이 높은 유화제(HLB 16)를 포함하는 비교예 1의 경우 경도가 낮아 물성이 흐물해져 씹힘성이 좋지 않을 것으로 예상되는 반면, HLB 값이 낮은 유화제(HLB 3)를 포함하는 실시예 1의 경우 경도가 높아 당알코올을 포함함에도 일정 수준 이상의 경도를 부여할 수 있음을 확인하였다.In Comparative Example 1, which includes an emulsifier (HLB 16) having a high HLB value as an emulsifier in xylitol as a sugar alcohol, a low hardness is expected to result in poor chewability, whereas an emulsifier having a low HLB value (HLB 3) is used. In the case of Example 1 containing the high hardness was confirmed that can be given more than a certain level of hardness, even containing sugar alcohol.
시험예 3. 관능평가Test Example 3 Sensory Evaluation
상기 제조된 실시예 4 내지 6, 비교예 2의 츄잉껌에 대한 관능 평가를 실시하였다. 시료를 입 안에 넣고 씹는 동안 단맛 강도, 단맛 기호도, 강도 및 강도 기호도를 5점 척도로 평가하였으며, 시료를 입어 넣은 후 초기와 3분 경과 후의 기호도를 각각 평가하고 그 결과를 표 8에 나타내었다.The sensory evaluation of the chewing gum of Examples 4 to 6 and Comparative Example 2 prepared above was performed. The sweetness intensity, the sweetness taste, the strength and the intensity acceptability were evaluated on a five-point scale while the sample was put in the mouth, and after the sample was put in, the acceptability after the initial and three minutes was evaluated, respectively, and the results are shown in Table 8.
상기 항목의 평가기준은 아래와 같으며, 그 결과를 아래 표에 나타내었다.Evaluation criteria of the above items are as follows, and the results are shown in the table below.
<평가기준><Evaluation Criteria>
단맛: 감미강도가 강하면 5점, 약하면 1점Sweetness: 5 points for strong sweetness, 1 point for weak
단맛 기호도: 감미질 선호도가 우수하면 5점 낮으면 1점Sweet taste: 5 for low sweetness preference and 1 for low taste
경도(Hardness): 경도가 강하면 5점 약하면 1점Hardness: 5 points for hardness, 1 point for weakness
강도 기호도(Hardness): 경도의 기호도에 따라 선호도가 우수하면 5점 낮으면 1점Hardness: 5 points for excellent preference and 1 point for low preference
상기 결과에서 확인할 수 있듯이, 알룰로스를 포함하지 않는 비교예 2의 츄잉껌과 비교하여, 통상적인 츄잉껌 조성으로 당류로서 설탕을 포함하지 않고 알룰로스를 약 53중량%로 포함하는 조성으로 제조된 실시예 6의 츄잉껌은 단맛이 낮을 뿐 아니라 시간이 경과한 후 츄잉껌의 강도가 강해지는 것을 확인하였다.As can be seen from the above results, compared to the chewing gum of Comparative Example 2, which does not contain allulose, an example prepared with a composition containing about 53% by weight of allulose without containing sugar as sugar in the conventional chewing gum composition The chewing gum of 6 was found not only to have a low sweetness but also to increase the strength of the chewing gum after a lapse of time.
특히, 설탕 및 알룰로스를 약 42:10 및 33:20의 중량비로 포함하는 조성인 실시예 5 및 6의 경우 설탕을 다량 포함하는 비교예 2에 비하여 단맛이 더욱 강하게 느껴질 뿐 아니라 청량감(쿨링감)에 의한 단맛 기호도가 높은 것을 확인하였다. 또한 설탕 또는 알룰로스만을 포함하는 비교예의 경우 대비 실시예5 및 6의 경우 단맛이 오랫동안 높은 수준으로 유지되는 효과가 있음을 확인하였다.In particular, Examples 5 and 6, which are a composition containing sugar and allulose in a weight ratio of about 42:10 and 33:20, not only feel sweeter than the comparative example 2 containing a large amount of sugar, but also feel refreshing (cooling feeling) It confirmed that sweet taste preference by was high. In addition, in the case of Comparative Examples containing only sugar or allulose compared to Examples 5 and 6 it was confirmed that the sweetness has the effect of maintaining a high level for a long time.
Claims (14)
상기 유화제는 HLB(hydrophile-liphophile balance) 값이 1 내지 3이고, 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 0.1 내지 1중량%로 포함되며,
상기 알룰로스는 분말 형태이고, 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 10 내지 40중량%로 포함되며,
상기 츄잉껌 조성물은 30℃의 온도 및 상대 습도 75%RH 조건에서 8시간 보관 시 흡수되는 수분이, 제조 직후 중량 100%를 기준으로 0.1 내지 2.3%인 것인, 츄잉껌 조성물.A chewing gum composition containing a gum base, allulose and an emulsifier,
The emulsifier has a hydrophile-liphophile balance (HLB) value of 1 to 3, 0.1 to 1% by weight based on 100% by weight of the total weight of the chewing gum composition solids,
The allulose is in the form of a powder, it comprises 10 to 40% by weight based on 100% by weight of the total weight of the chewing gum composition solids,
The chewing gum composition is a chewing gum composition that is absorbed when stored for 8 hours at a temperature of 30 ℃ and a relative humidity of 75% RH is 0.1 to 2.3% based on 100% by weight immediately after manufacture.
상기 유화제는 HLB(hydrophile-liphophile balance) 값이 1 내지 3 이고, 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 0.1 내지 1중량%로 포함되며,
상기 알룰로스는 분말 형태이고, 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 10 내지 40중량%로 포함되며,
상기 츄잉껌 조성물은 30℃의 온도 및 상대 습도 75%RH 조건에서 8시간 보관 시 흡수되는 수분이, 제조 직후 중량 100%를 기준으로 0.1 내지 2.3%인 것인, 무설탕 츄잉껌 조성물.A sugar-free chewing gum composition containing a gum base, allulose, sugar alcohol and an emulsifier,
The emulsifier has a hydrophile-liphophile balance (HLB) value of 1 to 3, and comprises 0.1 to 1% by weight based on 100% by weight of the total weight of the chewing gum composition,
The allulose is in the form of a powder, it comprises 10 to 40% by weight based on 100% by weight of the total weight of the chewing gum composition solids,
The chewing gum composition is a sugar-free chewing gum composition that is absorbed when stored for 8 hours at a temperature of 30 ℃ and a relative humidity of 75% RH, 0.1 to 2.3% based on 100% by weight immediately after manufacture.
상기 유화제는 HLB(hydrophile-liphophile balance) 값이 1 내지 3 이고, 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 0.1 내지 1중량%로 포함되며,
상기 알룰로스는 분말 형태이고, 전체 츄잉껌 조성물 고형분 중량 100중량%를 기준으로 10 내지 40중량%로 포함되며,
상기 츄잉껌 조성물은 30℃의 온도 및 상대 습도 75%RH 조건에서 8시간 보관 시 흡수되는 수분이, 제조 직후 중량 100%를 기준으로 0.1 내지 2.3%인 것인, 제조방법.A method of manufacturing a chewing gum composition comprising mixing allulose, an emulsifier, and a gum base,
The emulsifier has a hydrophile-liphophile balance (HLB) value of 1 to 3, and comprises 0.1 to 1% by weight based on 100% by weight of the total weight of the chewing gum composition,
The allulose is in the form of a powder, it comprises 10 to 40% by weight based on 100% by weight of the total weight of the chewing gum composition solids,
The chewing gum composition is a water absorbed when stored for 8 hours at a temperature of 30 ℃ and a relative humidity of 75% RH condition is 0.1 to 2.3% based on 100% by weight immediately after manufacture.
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