KR102015239B1 - Method for producing chewing gum surface-coated with flavor substance - Google Patents

Abstract

A method of producing a non-sugar gum in which a sufficient amount of flavor substance is attached to a surface to express flavor immediately after the start of ingestion. A method for producing a non-sugar gum comprising the steps of preparing a chewing gum by adding and mixing sugar and perfume to a gum base, and applying and rolling dusting powder to the manufactured chewing gum, wherein the chewing gum is rolled. And applying the flavoring material to the chewing gum independently of the dusting powder, and preferably, applying the flavoring material to the chewing gum before applying the dusting powder.

Description

Manufacturing method of chewing gum coated with flavoring substance on surface {METHOD FOR PRODUCING CHEWING GUM SURFACE-COATED WITH FLAVOR SUBSTANCE}

TECHNICAL FIELD This invention relates to the manufacturing method of a chewing gum. Specifically, It is related with the manufacturing method of the non-sugar chewing gum which apply | coated the flavor substance to the surface.

Chewing gum is a general term for the confectionery which chews what mixed and added a flavor substance, a softener, etc. to the gum base, and enjoys the taste and texture.

The chewing gum currently on the market can be classified into two types, largely divided in terms of its shape. One is a conventional non-sugar gum, and has a shape of a block shape or a stick shape. The other is sugar gum, which has recently become mainstream, and is a granular or spherical gum coated with a surface of sugar.

Chewing gum is manufactured by adding and mixing gum raw materials, such as a flavor substance, to the gum base manufactured by heat-mixing vegetable resin, a vinyl acetate resin, ester gum, polyisobutylene, calcium carbonate, etc. Although the chewing gum manufactured by mixing reaches completion through a rolling, cutting, and aging process, in the manufacturing process of dragee gum, a step of coating with a dragee layer to which a flavor component is added is added after that.

In dragees, since the coated sugar dragee layer is melted, the flavor is expressed immediately after the start of mastication, and thus, there is an advantage that the flavor can be enjoyed from the first chewing. On the other hand, in non-sugar gum, the flavor component is added only when mixed with the gum base, and usually, no flavor component is added to the surface. Therefore, it takes time until the flavor is expressed after the start of intake.

Japanese Unexamined Patent Publication No. Hei 6-153804

An object of this invention is to provide the manufacturing method of the non-sugar gum which expresses a flavor immediately after the start of ingestion.

Here, Patent Document 1 discloses a chewing gum that expresses flavor at the time of opening and immediately after chewing by attaching a combination of flavor and ethanol to the surface.

When manufacturing a chewing gum, in the rolling process, in order to prevent a gum from adhering to a rolling roll, the dusting powder which consists of powders, such as powdered sugar, is apply | coated to the gum surface, but the chewing gum of patent document 1 is applied to this dusting powder. It is manufactured using a combination of sucrose powder and ethanol to which a flavor component is attached.

However, although the gum manufacturing method of patent document 1 adsorbs and carries the flavor component which melt | dissolved in ethanol as needed with respect to sucrose powder etc., it uses the flavor sugar mixed with ethanol powder etc. suitably as dusting powder, Sugar has a problem that the work is complicated and requires time.

In view of the above problems, the present invention includes a process for producing a chewing gum by adding and mixing sugar and perfume to a gum base, and a method for producing a non-sugar gum comprising applying and rolling dusting powder to the manufactured chewing gum. For example, in the process of rolling a chewing gum, a sugar-free material is applied to the chewing gum independently of the dusting powder, preferably, the flavoring material is applied to the chewing gum before the dusting powder is applied. It relates to a method for producing a gum.

By using the manufacturing method of this invention, it becomes easy to manufacture the non-sugar gum excellent in flavor expression with a comparatively simple apparatus. Moreover, since the sufficient amount of the flavor substance is apply | coated to the surface of the black sugar of the non-sugar manufactured by the manufacturing method of this invention, a flavor can be expressed immediately after intake start.

BRIEF DESCRIPTION OF THE DRAWINGS The flowchart which shows the manufacturing method of the chewing gum of the non-sugar which is generally marketed.
Figure 2 is a schematic diagram showing the application state of the flavoring material and the dusting powder according to the present invention.

An example of the manufacturing method of the non-sugar chewing gum generally marketed is shown in FIG.

In a 1st process (gum base manufacturing process), the raw material containing a vegetable resin is first heated and mixed, and a gum base is manufactured. As the vegetable resin, natural chickle or the like which is hardened by sap of sapodilla tree sap is used. In addition, vinyl acetate resin, ester gum, polyisobutylene, calcium carbonate and the like are also used. Only one type may be used for these raw materials, and two or more types of gum base raw materials may be mixed.

In a 2nd process (mixing process), gum raw materials, such as a flavor and a softener, are mixed with the mixer | gum base manufactured in the 1st process with a mixer, and a soft lump shaped chewing gum is produced. As the flavor, sweeteners such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high sweetness sweeteners, and perfumes such as essential oils, spice extracts, and synthetic flavors, and the like can be used.

In addition, an acidulant, a thickener, etc. can be used as a gum raw material. These may also add only one type, and may add and mix two or more types. The chewing gum is then kneaded again with an extruder, homogenized, and pushed into a sheet form.

In a 3rd process (rolling process), the sheet-shaped chewing gum manufactured by the 2nd process and pushed out from the extruder is rolled with a rolling roll. At this time, powdery dusting powder, such as powdered sugar, is previously applied to the chewing gum which has been pushed out so that the chewing gum does not adhere to the rolling roll. As dusting powder, powdered sugar, starch, mannitol, etc. can be used according to a situation. Moreover, you may divide and perform rolling in several steps until it becomes thickness of a final product.

The rolled chewing gum differs depending on the form of the final product, but is generally processed in the form of a commercially available chewing gum through the following process. First, after cutting in a substantially square shape with a cutting machine in a 4th process (cutting process), a perforation line | wire is put in so that it may be cut | disconnected by the roll with a vertical blade to cut into single steps with the width of a desired length. The chewing gum with the perforated line is cooled and aged in the fifth step (maturation step), separated and cut at the perforated part in the sixth step (packaging / packing step), and the single sheet of gum sheet is installed in the packing machine, and then provided with a packing machine. The cutter is cut to a desired size and packed and packed.

The present invention is characterized in that the third rolling step includes a step of applying a flavoring substance to the chewing gum before rolling. The flavor substance may be applied independently of the dusting powder, and may be applied before any one of them when rolling is carried out in several steps. However, preferably, the flavor substance is applied to the chewing gum before the dusting powder is applied. By setting it as such a structure, as shown in FIG. 2, the layer of a flavor substance is formed in the surface of the sheet-like gum | bulge pushed out from an extruder, and a dusting powder layer is formed again on it. In addition, although the state which apply | coated the flavor substance and dusting powder was shown only in one side, you may apply a flavor substance and dusting powder to both surfaces of the sheet-like gum. In this state, since the flavor substance is also rolled by a rolling roll together with the sheet-like gum, the flavor substance is pressed onto the gum surface, and has the advantage that the adhesion of the flavor substance to the gum surface is increased.

The flavor substance apply | coated to a chewing gum in a 3rd rolling process is not specifically limited, You may use anything, such as a sweetener, a fragrance, and an acidulant. Moreover, these may use only one type and may use it in combination of 2 or more type. In addition, you may contain coloring agents, caffeine, etc. The flavor substance to apply may be the same as the flavor etc. mixed with the gum base in a 2nd mixing process, and may apply another substance. However, when the liquid flavourant is applied, the dusting powder may absorb moisture and adhere to the rolling roll, or the flavourant may adhere to the belt conveyor or the like and fall while moving. desirable.

As sweeteners, sugars such as monosaccharides such as glucose and fructose, disaccharides such as maltose, lactose and sucrose, oligosaccharides, starch syrup, sorbitol, mannitol, xylitol, maltitol, erythritol, reduced palatinose and reduced starch syrup, acesulfame High sweetness sweeteners, such as K and aspartame, powdered juices, etc. are mentioned.

As a fragrance, peppermint oil, spearmint oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, jasmine oil, sage oil, laurel oil, chamomile oil, basil oil, caraway oil, cardamom oil, cinnamon oil, Essential oils such as ginger oil, coriander oil, geranium oil, hyssop oil, duck oil, davana oil and elemil oil, spice extracts such as paprika oleoresin and vanilla extract, l-menthol, carbon, eugenol And synthetic perfumes such as iso igenol, esters, ionone, vanillin, ethyl vanillin, maltol and the like.

As the acidulant, adipic acid, itaconic acid, citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, gluconodeltalactone, gluconate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, Sodium acetate, DL-tartaric acid, L-tartaric acid, DL-tartarate, sodium L-tartarate, lactic acid, sodium lactate, glacial acetic acid, phytic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid Can be mentioned.

Moreover, in order for a flavor substance to adhere to a gum well, you may wet the surface of a sheet-like gum with alcohol, such as water or ethanol, before apply | coating a flavor substance.

The method of applying the flavor substance is also not particularly limited. What is necessary is just to be able to apply | coat to the whole surface of the sheet-like gum, For example, like a dusting powder, you can apply | coat a flavor substance with a flower duster etc. and drop.

Although the application amount of a flavor substance changes also with kinds of the flavor substance to apply | coat, it is preferable that it is 0.01%-3.00% by weight ratio with respect to a chewing gum, and it is more preferable that it is 0.05-1.00%. For example, when the flavor substance to apply | coat is menthol powder flavoring, it is preferable to set it as 0.01%-3.00%, Preferably it is 0.05%-1.00%, More preferably, it is 0.25%-0.50%. When the coating amount of the menthol powder fragrance is less than 0.01%, the spread of the flavor almost immediately after the intake of the chewing gum is hardly felt, and when the coating amount exceeds 3.00%, the bitter taste of menthol is immediately after the intake of the chewing gum. Strongly perceived.

Moreover, when the flavor substance to apply is a peppermint powder fragrance | flavor, it is preferable to set it as 0.01%-2.00%, Preferably it is 0.05%-1.00%. When the application amount of the peppermint powder fragrance is less than 0.01%, the spread of the flavor immediately after the start of the intake of the chewing gum is hardly felt, and when the application amount exceeds the 2.00%, the peppermint derived from the peppermint immediately after the start of the intake of the chewing gum. Bitter and astringent taste is strongly perceived.

Moreover, when a flavor substance is lemon powder juice, it is preferable to set it as 0.01%-3.00%, Preferably it is 0.05%-1.00%. When the application amount of the lemon powder juice is less than 0.01%, the spread of the flavor immediately after the start of intake of the chewing gum is hardly felt, and when the application amount is more than 3.00%, the lemon powder juice is immediately after the intake of the chewing gum. The resulting acidity and astringency are strongly perceived.

Moreover, when the flavor substance to apply | coat is fumaric acid, it is preferable to set it as 0.01%-3.00%, Preferably it is 0.05%-1.00%, More preferably, it is 0.25%-0.50%. When the coating amount of fumaric acid is less than 0.01%, the spread of the flavor immediately after the intake of chewing gum is hardly felt, and when the coating amount exceeds 3.00%, the acidity is too strong immediately after the intake of chewing gum, and the flavor Significantly breaks the balance.

Moreover, when the flavor substance to apply | coat is lemon powder fragrance | flavor, it is preferable to set it as 0.01%-2.00%, Preferably it is 0.05%-1.00%, More preferably, it is 0.25%-0.50%. When the application amount of the lemon powder fragrance is less than 0.01%, the spread of the flavor immediately after the intake of the chewing gum is hardly felt, and when the application amount is more than 2.00%, the bitter taste is strongly written immediately after the intake of the chewing gum. I'm late.

This invention can be achieved only by adding the order which apply | coats a flavor substance independent of application | coating of dusting powder in a rolling process with respect to the manufacturing process of a conventional chewing gum. Therefore, it can introduce at low cost, without requiring a large number of existing facilities. Moreover, the kind of flavor substance to apply can also be changed easily.

Since the black substance thus prepared is eluted in saliva, the flavor substance applied to the surface is instantaneously expressed in the mouth immediately after ingestion.

Example 1

20% by weight of natural resins such as chickle, 20% by weight of vinyl acetate resin, 15% by weight of ester gum, 10% by weight of polyisobutylene, 20% by weight of wax, 5% by weight of monoglyceride, and 10% by weight of calcium carbonate The gum base was manufactured by the conventional manufacturing method.

Based on the prepared gum base, it mixed with the mixer according to the general composition shown in Table 1, and produced the chewing gum.

Sword base 20 parts Sugar 60 parts glucose Part 5 corn syrup Part 12 glycerin chapter 1 Peppermint Spice chapter 1 menthol chapter 1

The prepared chewing gum was kneaded again with an extruder. After kneading again, the width of the sheet-like gum pushed out of the extruder was 54 cm, the height was 2.93 cm in average, and the cross-sectional area was 158 cm 2 in average. Moreover, the quantity of gum pushed out was 67.2 kg / min on average.

Both left and right edges of the sheet-like gum pushed out of the extruder were cut out, and menthol powder fragrance was drop-coated with a flower duster. The composition of the drop-coated menthol powder fragrance was menthol: excipient = 20: 80. Thereafter, an appropriate amount of sugar was applied dropwise as a dusting powder.

Then, it rolled over four steps with the sheet-like black rolling roll. The thickness of the chewing gum after rolling was 1.67 mm. The rolled chewing gum was cut into a rectangle of 7.20 cm x 1.90 cm, which is the shape of a plate gum in accordance with a conventional manufacturing method.

The coating amount of the menthol powder flavor was changed between 0.005% and 3.50% with respect to the gum weight as shown in Table 2 below. For each chewing gum manufactured, a comprehensive sensory evaluation on flavor expression was conducted by a trained professional panel, and the evaluation results are shown in Table 2. In addition, the symbol in a table has the following meanings.

(Double-circle): The spread of a flavor is very excellent, and the overall flavor is balanced and is very favorable.

(Circle): It is excellent in the spread of a flavor, and is also favorable about the balance of the whole flavor.

(Triangle | delta): The spread of a flavor is slightly lacking, or the balance of the overall flavor is not very good.

X: The spread of the flavor is insufficient, or the balance of the overall flavor is not good.

Sensory evaluation result of the chewing gum which applied the menthol powder fragrance in Example 1 Coating amount (%) Sensory evaluation Remarks 0.005 × The effect is hardly felt. 0.01 △ Cooled spread. The effect is weak. 0.05 ○ When you first chew, you have a refreshing feeling. 0.25 ◎ Fresh spread. Moderate balance. 0.50 ◎ Great effect. The feeling of cooling spreads at the moment of chewing. 1.00 ○ The moment you put it in your mouth, it's refreshing, but it's slightly bitter. 3.00 △ Even if the effect is great, the bitter taste is strong. 3.50 × It has an impact but is overly bitter.

From Table 2, when the application amount of the menthol powder perfume was 0.005% with respect to the gum weight, the effect which applied the menthol powder perfume was hardly felt. When the coating amount became 0.01%, the spread of the flavor immediately after the start of ingestion was weak, but the effect of applying the menthol powder flavor was found. When 0.05%-1.00% were apply | coated, the spread of the flavor immediately after intake start was excellent, and the balance of the whole flavor also brought a favorable result. In particular, when 0.25% or 0.50% was applied, the spread of the flavor was very excellent, and the overall flavor was balanced, resulting in a very good result. When the coating amount was 3.00%, the spread of the flavor immediately after the start of ingestion was very strongly perceived, but the bitterness derived from menthol appeared strongly, resulting in a lack of balance of the overall flavor. When the coating amount was 3.50%, the bitter taste was too strong, resulting in an unsuitable intake.

Therefore, when the flavor substance to apply | coat is menthol powder fragrance | flavor, it became a preferable result to make coating amount into 0.01%-3.00%, Preferably it is 0.05%-1.00%, More preferably, it is 0.25%-0.50%.

Example 2

Based on the gum base prepared in Example 1, a chewing gum was prepared in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 1, and kneaded again with an extruder. Both left and right edges of the sheet-like gum pushed out of the extruder were cut out, and peppermint powder fragrance was drop-coated with a flower duster. The composition of the peppermint powder fragrance was an excipient (Arabian gum, etc.): fragrance component = 85: 15. Thereafter, the dusting powder was drop-coated in the same manner as in Example 1, and rolling and cutting were performed.

The coating amount of the peppermint powder perfume was changed between 0.005% and 2.50% with respect to the gum weight as shown in Table 3 below. About each chewing gum manufactured, similarly to Example 1, the comprehensive sensory evaluation about flavor expression was performed by the trained expert panelist, and it shows in Table 3 about the evaluation result.

Sensory evaluation result of the chewing gum which apply | coated the peppermint powder fragrance in Example 2 Coating amount (%) Sensory evaluation Remarks 0.005 × The effect is hardly felt. 0.01 △ A little peppermint-like spread is felt. The effect is weak. 0.05 ○ The first time you chew, there is a spread like peppermint. 0.25 ◎ At the moment of chewing peppermint, there is a refreshing feeling. 0.50 ○ Great effect. Thick peppermint spreads. 1.00 ○ The peppermint spreads in the moment
Slightly bitter and accompanied by a bitter taste. 2.00 △ Even if the effect is great, the bitter taste is strong. 2.50 × It has an impact but is overly bitter.

From Table 3, when the application amount of the peppermint powder perfume was 0.005% with respect to the gum weight, the effect which applied the peppermint powder perfume was hardly felt. When the coating amount was 0.01%, the spread of the flavor immediately after the start of ingestion was increased, but the effect of applying the peppermint powder fragrance could be seen. When 0.05%-1.00% were apply | coated, the peppermint flavor spreading immediately after the start of intake was excellent, and the balance of the whole flavor also brought a favorable result. When the coating amount was 2.00%, the spread of the flavor immediately after the start of ingestion was very strongly perceived, but the bitter astringent taste derived from peppermint appeared strongly, resulting in a lack of balance of the overall flavor. When the coating amount was 2.50%, the bitterness and bitterness were too strong, resulting in an unsuitable intake.

Therefore, when the flavor substance to apply is a peppermint powder fragrance | flavor, it became a preferable result to make coating amount into 0.01%-2.00%, Preferably it is 0.05%-1.00%.

Example 3

Based on the gum base prepared in Example 1, a chewing gum was prepared by mixing with a mixer according to the general composition shown in Table 4, and kneaded again with an extruder.

Sword base 20 parts Sugar 60 parts glucose Part 5 Acidulant chapter 1 corn syrup Part 12 glycerin chapter 1 Lemon flavor chapter 1

After kneading again, both left and right edges of the sheet-like gum pushed out of the extruder were cut out, and lemon powder juice was dropped and applied with a flower duster. The composition of the lemon powder juice was dextrin: lemon concentrated juice = 75: 25, and the concentration ratio of the concentrated juice was 3.5 times. Thereafter, the dusting powder was drop-coated in the same manner as in Example 1, and rolling and cutting were performed.

The application amount of the lemon powder juice was changed between 0.005% and 3.50% with respect to the gum weight as shown in Table 5 below. About each chewing gum manufactured, similarly to Example 1, the comprehensive sensory evaluation about flavor expression was performed by the trained expert panelist, and it shows in Table 5 about the evaluation result.

Sensory evaluation result of the chewing gum which apply | coated the lemon powder fruit juice in Example 3 Coating amount (%) Sensory evaluation Remarks 0.005 × The effect is hardly felt. 0.01 △ Impact is small, feels a little juice. 0.05 ○ The impact is small, but the juice of the lemon spreads. 0.25 ○ When you first chew, you can feel the juice of lemon. 0.50 ◎ Lemon juice appears. Moderate balance. 1.00 ○ Feel the juice when you put it in your mouth. Depth appears in flavor. 3.00 △ It has an impact but has a strong acidity and astringent taste. 3.50 × It has an impact, but the taste is too strong and acidic.

From Table 5, when the application amount of the lemon powder juice was 0.005% with respect to the gum weight, the effect which applied the lemon powder juice was hardly felt. When the coating amount was 0.01%, the spread of the flavor immediately after the start of ingestion was weak, but the effect of applying the lemon powder juice could be seen. When 0.05%-1.00% were apply | coated, the lemon flavor spreading immediately after the start of intake was excellent, and the balance of the whole flavor also brought a favorable result. When the application amount was 3.00%, the spread of the flavor immediately after the start of ingestion was very strongly perceived, but the acidity and astringent taste derived from lemon juice appeared strongly, resulting in insufficient balance of the overall flavor. When the coating amount was 3.50%, the acidity and astringent taste were too strong, resulting in an unsuitable intake.

Therefore, when the flavor substance to apply | coat is lemon powder juice, it became a preferable result to make application amount into 0.01%-3.00%, Preferably it is 0.05%-1.00%.

Example 4

Based on the gum base prepared in Example 1, a chewing gum was prepared in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 4, and kneaded again with an extruder. After kneading again, both left and right edges of the sheet-like gum pushed out of the extruder were cut out, and fumaric acid was applied dropwise with a flower duster. The purity of fumaric acid was 99% or more and the particle size was 100 mesh pass (95%). Thereafter, the dusting powder was drop-coated in the same manner as in Example 1, and rolling and cutting were performed.

The coating amount of fumaric acid was changed between 0.005% and 3.50% with respect to the gum weight as shown in Table 6 below. About each chewing gum manufactured, similarly to Example 1, the comprehensive sensory evaluation about flavor expression was performed by the trained expert panelist, and it shows in Table 6 about the evaluation result.

Sensory evaluation result of the chewing gum which apply | coated fumaric acid in Example 4 Coating amount (%) Sensory evaluation Remarks 0.005 × The effect is not felt. 0.01 △ Impact is small I can feel a little. 0.05 ○ When you first chew, you feel sour. 0.25 ◎ When you first chew, you feel sour. Deep in acidity 0.50 ◎ When you first chew, you feel sour. Impact is big. 1.00 ○ The sour spreads the moment you put it in your mouth. Slightly stimulating 3.00 △ There is an impact, but the acidity is slightly too strong. 3.50 × Impact, but too strong acidity.

From Table 6, when the coating amount of fumaric acid was 0.005% with respect to the gum weight, the effect which apply | coated fumaric acid was hardly felt. When the coating amount became 0.01%, the spread of the flavor immediately after the start of ingestion was weak, but the effect of applying fumaric acid was observed. When 0.05%-1.00% were apply | coated, the spread of sourness immediately after the start of intake was excellent, and the balance of the whole flavor also brought a favorable result. Especially when 0.25% or 0.50% was apply | coated, the spread of sourness was very excellent and the whole flavor was balanced, and the result was very favorable. When the application amount was 3.00%, the spread of the flavor immediately after the start of ingestion was very strongly perceived, but the acidity appeared quite strong, resulting in a lack of balance of the overall flavor. In the case where the coating amount was 3.50%, the acidity was too strong, resulting in unsuitable for ingestion.

Therefore, when the flavor substance to apply | coat is fumaric acid, it became a preferable result to make coating amount into 0.01%-3.00%, Preferably it is 0.05%-1.00%, More preferably, it is 0.25%-0.50%.

Example 5

Based on the gum base prepared in Example 1, a chewing gum was prepared in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 4, and kneaded again with an extruder. After kneading again, both left and right edges of the sheet-like gum pushed out of the extruder were cut out, and lemon powder flavoring was applied dropwise with a flower duster. The composition of the lemon powder flavoring agent was an excipient (Arabian gum, etc.): flavoring ingredient = 85:15. Thereafter, the dusting powder was drop-coated in the same manner as in Example 1, and rolling and cutting were performed.

The coating amount of the lemon powder flavoring agent was changed between 0.005% and 2.50% with respect to the gum weight as shown in Table 7 below. About each chewing gum manufactured, similarly to Example 1, comprehensive sensory evaluation about flavor expression was performed by a trained expert panelist, and the evaluation results are shown in Table 7.

Sensory evaluation result of the chewing gum which apply | coated the lemon powder fragrance in Example 5 Coating amount (%) Sensory evaluation Remarks 0.005 × The effect is not felt. 0.01 △ Impact is small A little lemon is fortified. 0.05 ○ When first chewed, there is a spread of lemon, but slightly weak. 0.25 ◎ When you first chew, you can feel the lemon. 0.50 ◎ Impact is big. The lemon is deep. 1.00 ○ The lemon spreads the moment you put it in your mouth. Slightly stimulating 2.00 △ It has an impact but the bitterness is bit too strong. 2.50 × It has an impact, but the bitterness is too strong.

From Table 7, when the application amount of the lemon powder flavoring agent was 0.005% with respect to the gum weight, the effect which applied the lemon powder flavoring agent was hardly felt. When the coating amount was 0.01%, the spread of the flavor immediately after the start of ingestion was weak, but the effect of applying the lemon powder flavor could be seen. When 0.05%-1.00% were apply | coated, the fruit point of the lemon flavor immediately after the start of intake was excellent, and the balance of the whole flavor also brought a favorable result. In particular, when 0.25% or 0.50% was applied, the spread of the lemon flavor was very excellent, and the overall flavor was balanced, resulting in a very good result. In the case where the coating amount was 2.00%, the spread of the flavor immediately after the start of ingestion was very strongly perceived, but the bitter astringent taste appeared strongly, resulting in a lack of balance of the overall flavor. When the coating amount was 2.50%, the bitterness and bitterness were too strong, resulting in an unsuitable intake.

Therefore, when the flavor substance to apply | coat is lemon powder fragrance | flavor, it became a preferable result to make coating amount into 0.01%-2.00%, Preferably it is 0.05%-1.00%, More preferably, it is 0.25%-0.50%.

This application claims the priority from Japanese Patent Application No. 2010-172089 for which it applied on July 30, 2010, and quotes the content as a part of this application.

Claims (2)

A method for producing a non-sugar gum comprising a mixing step of producing a chewing gum by adding and mixing a gum raw material to a gum base, and a rolling step of applying and rolling dusting powder to the manufactured chewing gum,
In the rolling process, menthol: excipient = 20: 80 menthol powder flavoring, excipient: fragrance component = peppermint of 85: 15, independent of dusting powder, the coating amount is 0.25% to 0.50% by weight relative to the chewing gum. Powder flavoring, dextrin: lemon concentrate juice = 75: 25 lemon powder juice, excipient: flavor component = lemon powder flavor of 85: 15, and a flavor substance selected from fumaric acid with a purity of 99% or more to a chewing gum. Method of producing a non-sugar gum. The method of claim 1,
The flavor material is a method of producing a non-sugar gum, characterized in that applied to the chewing gum before applying the dusting powder.

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