KR20210014131A - Chewing gum containing soft candy containing proteins and fats other than gelatin - Google Patents
Chewing gum containing soft candy containing proteins and fats other than gelatin Download PDFInfo
- Publication number
- KR20210014131A KR20210014131A KR1020207036845A KR20207036845A KR20210014131A KR 20210014131 A KR20210014131 A KR 20210014131A KR 1020207036845 A KR1020207036845 A KR 1020207036845A KR 20207036845 A KR20207036845 A KR 20207036845A KR 20210014131 A KR20210014131 A KR 20210014131A
- Authority
- KR
- South Korea
- Prior art keywords
- soft candy
- chewing gum
- fats
- gelatin
- raw material
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 98
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 65
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 65
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 26
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 26
- 239000003925 fat Substances 0.000 title claims abstract description 24
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 17
- 239000008273 gelatin Substances 0.000 title claims abstract description 17
- 229920000159 gelatin Polymers 0.000 title claims abstract description 17
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 17
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000018102 proteins Nutrition 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 5
- 102000014171 Milk Proteins Human genes 0.000 claims description 4
- 108010011756 Milk Proteins Proteins 0.000 claims description 4
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- 235000021239 milk protein Nutrition 0.000 claims description 4
- 229940001941 soy protein Drugs 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 230000014759 maintenance of location Effects 0.000 abstract description 10
- 230000018984 mastication Effects 0.000 abstract description 10
- 238000010077 mastication Methods 0.000 abstract description 10
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- 239000003921 oil Substances 0.000 description 14
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- 239000000203 mixture Substances 0.000 description 12
- 230000001055 chewing effect Effects 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 11
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- 238000013329 compounding Methods 0.000 description 3
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
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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
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
- A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
-
- 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
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- 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
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G4/16—Chewing gum characterised by the composition containing organic or inorganic compounds containing dairy products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
식감, 향미가 양호해지는 양의 소프트 캔디를 배합해도, 보형성이 양호하고, 저작시의 용해가 일어나지 않는 추잉 껌의 제공. 젤라틴 이외의 단백질 및 유지 배합 소프트 캔디를 함유하는 추잉 껌, 및, 단백질 및 유지 등을 함유하는 소프트 캔디의 원료를 물에 용해시키고, 유화시킨 용액을 감압 조건하에서 졸여서 농축시키고, 그 후 추잉 껌 원료와 함께 믹서로 혼련하고, 성형하는 것을 특징으로 하는, 소프트 캔디를 함유하는 추잉 껌의 제조 방법.Provision of chewing gum which has good shape retention and does not dissolve at the time of mastication even when soft candy in an amount that improves texture and flavor is blended. Chewing gum containing soft candy containing proteins and fats other than gelatin, and raw materials for soft candy containing proteins and fats and the like are dissolved in water, and the emulsified solution is boiled under reduced pressure and concentrated, after which the chewing gum raw material A method for producing a chewing gum containing a soft candy, characterized in that it is kneaded together with a mixer and molded.
Description
본 발명은, 젤라틴 이외의 단백질 및 유지 배합 소프트 캔디를 함유하는 추잉 껌에 관한 것이다.The present invention relates to a chewing gum containing a soft candy formulated with proteins other than gelatin and fats and oils.
종래부터, 소프트 캔디를 함유한 추잉 껌은 소프트 캔디형의 식감을 껌에 부여할 수 있는 것이 특허문헌 1 에, 또한, 캔디 껌의 원 포트 제조 방법은 특허문헌 2 에 의해 알려져 있다. 그러나, 소프트 캔디의 보형·식감 부여의 목적으로 자주 사용되는 젤라틴을 사용하면, 껌의 저작시에 껌 베이스가 녹아 버린다는 현상을 일으키기 때문에, 젤라틴의 배합량에 제한이 발생한다. 특히 유지를 함유하는 소프트 캔디에서는 그 제한이 보다 현저하게 나타나는 것을 알고 있으며, 종래의 배합 기술에서는 그 해결이 곤란하였다.Conventionally, it is known from Patent Document 1 that a chewing gum containing a soft candy can impart a soft candy-like texture to the gum, and a one-pot manufacturing method of a candy gum is known from Patent Document 2. However, when gelatin, which is frequently used for the purpose of shaping and imparting texture of soft candy, is used, it causes a phenomenon that the gum base melts during the chewing of the gum, so that the amount of gelatin is limited. In particular, it is known that the limitation appears more remarkably in soft candy containing fats and oils, and it is difficult to solve the problem in the conventional blending technique.
특허문헌 3 은, 소프트 캔디 (씹는 맛이 있는 조리가 완료된 캔디) 와 추잉 껌 조성물이 혼합된 추잉 껌 제품을 개시하며, 소프트 캔디 중의 유지는 1 ∼ 10 ％, 소프트 캔디와 추잉 껌 조성물의 배합 비율은 1 ∼ 65 ％ 이지만, 소프트 캔디에 단백질을 배합하는 것의 기재는 없다.Patent Document 3 discloses a chewing gum product in which a soft candy (chewy and cooked candy) and a chewing gum composition are mixed, and the fat and oil in the soft candy is 1 to 10%, and the blending ratio of the soft candy and the chewing gum composition Is 1 to 65%, but there is no description of blending proteins into soft candy.
특허문헌 4 는, 추잉 껌 조성물에, 소프트 캔디 (추이여도 되는 고체 캔디 조성물) 를 함유시킨 추잉 껌 제품, 그 고체 캔디 조성물은 당류, 향미 물질, 유화제, 지방, 젤라틴 등의 하이드로콜로이드, 그 밖의 여러 가지 활성 성분 등을 함유해도 되는 것을 개시하고 있지만, 소프트 캔디에 단백질을 배합하는 것의 기재는 없다.Patent Document 4 is a chewing gum product in which a soft candy (a solid candy composition that may be chewed) is contained in a chewing gum composition, and the solid candy composition is hydrocolloids such as sugars, flavor substances, emulsifiers, fats, gelatin, etc. Although it discloses that it may contain eggplant active ingredients, etc., there is no description of blending proteins into soft candy.
유지를 함유하는 소프트 캔디와 추잉 껌을 혼합하면, 식감이나 풍미가 독특한 과자를 제조할 수 있지만, 소프트 캔디의 배합량을 늘리면, 제조시의 보형성이 악화되어 저작시에 껌 베이스가 녹아 버린다는 과제가 있었다.Mixing soft candy containing fats and fats with chewing gum makes it possible to produce sweets with unique texture and flavor, but increasing the blending amount of soft candy deteriorates the shape retention at the time of manufacture, causing the gum base to melt during mastication. There was.
본 발명은, 젤라틴 대신에 다른 단백질을 사용함으로써, 제조·유통시의 껌의 보형성을 유지할 수 있고, 또한, 소프트 캔디를 많이 배합해도 껌의 저작시에 있어서 껌 베이스가 녹지 않고, 씹기 시작할 때부터 부드러운 독특한 식감을 부여할 수 있다. 또, 종래의 껌에는 없는 고함량의 유지를 배합할 수 있기 때문에, 통상적인 껌에는 없는 유지 유래의 향미를 부여할 수도 있다.In the present invention, by using another protein instead of gelatin, the shape of the gum can be maintained at the time of manufacture and distribution, and even if a lot of soft candy is blended, the gum base does not melt at the time of chewing gum, and when chewing begins. It can give a soft and unique texture. In addition, since a high content of fats and oils not found in conventional gums can be blended, a flavor derived from fats and oils not found in conventional gums can be imparted.
본 발명의 제법으로는, 먼저 단백질이나 유지 등을 함유하는 소프트 캔디의 원료를 물에 용해시키고, 유화시킨 용액을 감압 조건하에서 졸여서 농축시킨다. 이렇게 하여 완성된 소프트 캔디를 다른 추잉 껌 원료와 함께 믹서로 혼련하고, 성형하여 추잉 껌으로 한다.In the production method of the present invention, a raw material for a soft candy containing protein, fat or oil is first dissolved in water, and the emulsified solution is boiled under reduced pressure conditions and concentrated. The thus-finished soft candy is kneaded with a mixer with other chewing gum ingredients, and molded to form chewing gum.
본 발명의 소프트 캔디를 함유하는 추잉 껌은, 소프트 캔디에 젤라틴 이외의 단백질을 배합한다. 또한, 단백질 배합량은, 소프트 캔디당 0.6 중량％ ∼ 4.0 중량％ 이고, 유지 배합량은, 소프트 캔디당 9.4 중량％ ∼ 10 중량％ 이고, 소프트 캔디의 원료 : 소프트 캔디 원료 이외의 추잉 껌 원료의 비율은, 5 : 95 ∼ 53 : 47 인 것을 특징으로 한다.In the chewing gum containing the soft candy of the present invention, proteins other than gelatin are added to the soft candy. In addition, the protein blending amount is 0.6% by weight to 4.0% by weight per soft candy, and the fat and oil blending amount is 9.4% by weight to 10% by weight per soft candy, and the ratio of raw materials for soft candy: chewing gum raw materials other than soft candy raw materials is , 5: 95 to 53: 47.
식감, 향미가 양호해지는 양의 소프트 캔디를 추잉 껌 등의 과자에 다량 배합해도, 얻어지는 제품의 보형성이 양호하고, 저작시의 용해가 일어나지 않는 과자가 얻어진다.Even if a large amount of soft candy having a good texture and flavor is mixed with a confectionery such as chewing gum, a confectionery that has good shape retention and does not dissolve during mastication is obtained.
본 발명의 일 양태에 의하면, 젤라틴 이외의 단백질 및 유지 배합 소프트 캔디를 함유하는 추잉 껌이 제공된다.According to one aspect of the present invention, there is provided a chewing gum containing a soft candy containing proteins and fats and oils other than gelatin.
본 발명의 다른 양태에 의하면, 상기 단백질이, 대두 단백, 유단백, 난단백에서 선택되는 것을 특징으로 하는, 상기에 기재된 소프트 캔디를 함유하는 추잉 껌이 제공된다.According to another aspect of the present invention, there is provided a chewing gum containing the soft candy described above, wherein the protein is selected from soy protein, milk protein, and egg protein.
본 발명의 다른 양태에 의하면, 상기 단백질의 배합량이, 소프트 캔디당 0.6 중량％ ∼ 4.0 중량％ 인, 상기에 기재된 소프트 캔디를 함유하는 추잉 껌이 제공된다.According to another aspect of the present invention, there is provided a chewing gum containing the soft candy described above, wherein the blending amount of the protein is from 0.6% by weight to 4.0% by weight per soft candy.
본 발명의 다른 양태에 의하면, 상기 유지의 배합량이, 소프트 캔디당 9.4 중량％ ∼ 10 중량％ 인, 상기에 기재된 소프트 캔디를 함유하는 추잉 껌이 제공된다.According to another aspect of the present invention, there is provided a chewing gum containing the soft candy described above, wherein the blending amount of the fat or oil is 9.4 wt% to 10 wt% per soft candy.
본 발명의 다른 양태에 의하면, 상기 소프트 캔디의 원료와 소프트 캔디 원료 이외의 추잉 껌 원료의 비율이, 5 : 95 ∼ 53 : 47 인 상기에 기재된 소프트 캔디를 함유하는 추잉 껌이 제공된다.According to another aspect of the present invention, there is provided a chewing gum containing the soft candy described above in which the ratio of the soft candy raw material to the chewing gum raw material other than the soft candy raw material is 5:95 to 53:47.
본 발명의 다른 양태에 의하면, 소프트 캔디를 함유하는 추잉 껌의 제조 방법으로서, 단백질이나 유지 등을 함유하는 소프트 캔디의 원료를 물에 용해시키고, 유화시킨 용액을 감압 조건하에서 졸여서 농축시키고, 그 후 추잉 껌 원료와 함께 믹서로 혼련하고, 성형하는 것을 특징으로 하는, 소프트 캔디를 함유하는 추잉 껌의 제조 방법이 제공된다.According to another aspect of the present invention, as a method for producing a chewing gum containing a soft candy, a raw material for a soft candy containing protein or fat or oil is dissolved in water, and the emulsified solution is boiled under reduced pressure and concentrated, then There is provided a method for producing a chewing gum containing soft candy, characterized by kneading together with a chewing gum raw material by a mixer and molding.
본 발명의 소프트 캔디를 함유하는 추잉 껌에 있어서의 사용 원료로는, 이하의 표 1 에 나타내는 원료를 사용할 수 있다.As the raw materials to be used in the chewing gum containing the soft candy of the present invention, raw materials shown in Table 1 below can be used.
또한, 본 발명의 소프트 캔디를 함유하는 추잉 껌에 사용할 수 있는 원료는 이들의 것에 한정되지 않고, 예를 들어 글루코오스, 프룩토오스, 아라비노오스, 팔라티노오스, 트레할로오스, 말토오스, 락토오스 등 설탕 이외의 당류, 자일리톨, 말티톨, 소르비톨, 에리트리톨, 락티톨, 만니톨, 환원 팔라티노오스, 환원 물엿 등의 당 알코올, 아스파탐, 아세술팜칼륨, 수크랄로오스, 네오탐, 알리탐, 스테비아 등의 고감미도 감미료, 시트르산, 말산, 푸마르산, 아스코르브산, 아세트산, 타르타르산 등의 각종 산미료, 각종 천연 색소, 각종 합성 색소, 각종 천연 향료, 각종 합성 향료, 자당 지방산 에스테르, 글리세린 지방산 에스테르, 소르비탄 지방산 에스테르, 레시틴 등의 각종 유화제, 비타민 E 등의 각종 산화 방지제, 우롱차 추출물, 카카오 추출물 등의 각종 식물 추출물, 각종 비타민, 각종 미네랄 등을, 소프트 캔디 원료 및/또는 추잉 껌 원료로서 적절히 사용할 수 있다. 또, 추잉 껌 원료로는, 껌 베이스는 필수이며, 소프트 캔디를 함유하는 추잉 껌 중 5 중량％ ∼ 70 중량％ 함유시킬 수 있다. 껌 베이스의 원료로는, 치클, 젤루통 등의 천연 수지, 폴리아세트산비닐, 에스테르검, 왁스, 천연 고무, 폴리이소부틸렌, 탄산칼슘 등, 일반적인 것을 적절히 사용할 수 있다.In addition, raw materials that can be used for chewing gum containing the soft candy of the present invention are not limited to these, for example, glucose, fructose, arabinose, palatinose, trehalose, maltose, lactose, etc. Sugars other than sugar, xylitol, maltitol, sorbitol, erythritol, lactitol, mannitol, reduced palatinose, sugar alcohols such as reduced starch syrup, aspartame, acesulfame potassium, sucralose, neotam, alitam, stevia, etc. High-sweetness sweeteners, citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, tartaric acid and other acidulants, various natural pigments, various synthetic pigments, various natural perfumes, various synthetic perfumes, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester Various emulsifiers such as lecithin, various antioxidants such as vitamin E, various plant extracts such as oolong tea extract and cacao extract, various vitamins, various minerals, etc. can be suitably used as raw materials for soft candy and/or chewing gum. Moreover, as a chewing gum raw material, a gum base is essential, and it can contain 5 weight%-70 weight% of chewing gum containing a soft candy. As a raw material for the gum base, general ones such as natural resins such as chicle and gelout, polyvinyl acetate, ester gum, wax, natural rubber, polyisobutylene, and calcium carbonate can be appropriately used.
본 발명에 있어서는, 젤라틴 이외의「단백질」에 관해서는, 예를 들어 난단백 등, 다른 단백을 사용한 경우에도 동일한 효과가 얻어지는 것이 실증되어 있다. 단, 씹기 시작할 때부터의 전체적인 식감을 중시한 경우, 대두 단백, 혹은 유단백을 사용하는 것이 보다 바람직하다.In the present invention, for "proteins" other than gelatin, it has been demonstrated that the same effect is obtained even when other proteins such as egg protein are used. However, it is more preferable to use soy protein or milk protein when the overall texture from the beginning of chewing is important.
「가공 전분」에 대해서는, 본 발명에서는「인산 가교 전분」을 채용하고 있지만, 아세트산 전분, 산화 전분, 하이드록시프로필 전분, 옥테닐숙신산 전분 나트륨 등, 반드시「인산 가교 전분」이 아니어도 동일한 효과가 얻어질 것으로 생각된다. 그러나 본 발명에서는, 얻어지는 소프트 캔디를 함유하는 추잉 껌의 식감, 내산성, 또 경시 안정성 등을 고려하여, 인산 가교 전분을 채용하였다. 「풀루란」에 대해서는, 끈기나 결착성을 높이는 증점제로서 배합하고 있다. 「식물 (食物) 섬유」로는, 공지된 식물 섬유를 사용 가능하지만, 가공성 면에서 본 발명에서는 셀룰로오스를 사용하였다.Regarding ``processed starch'', ``crosslinked phosphate starch'' is adopted in the present invention, but the same effect is obtained even if it is not necessarily ``crosslinked phosphate starch'' such as starch acetate, starch oxide, hydroxypropyl starch, and sodium starch octenylsuccinate. It is thought to be obtained. However, in the present invention, in consideration of the texture, acid resistance, and stability over time of the chewing gum containing the resulting soft candy, phosphate crosslinked starch was employed. About "pululan", it is compounded as a thickener which improves tenacity and binding property. As the "plant fiber", known plant fibers can be used, but cellulose was used in the present invention from the viewpoint of processability.
(캔디 배합)(Candy combination)
본 발명에서는 독특한 탄력이나 보형성을 추잉 껌에 부여할 목적으로 소프트 캔디에 대두 단백, 유단백을 배합하고 있다.In the present invention, soy protein and milk protein are blended in soft candy for the purpose of imparting unique elasticity and shape retention to chewing gum.
특허문헌 1 에서는 젤라틴을 함유하는 겔화제를 사용함으로써 껌의 식감에 탄성과 부드러움을 겸비하는 고안이 이루어져 있다. 그러나, 본 발명자들의 지견으로부터 일정 이상 젤라틴을 껌에 배합하면, 저작시에 극단적으로 껌이 연화되어 버려, 드물게 입 속에서 껌 베이스가 덩어리로서의 형상을 유지할 수 없어, 붕괴되어 버리는 현상이 일어나는 것이 확인되어 있다. 본 발명의 배합에서도 젤라틴을 1 ％ 정도 배합한 소프트 캔디를 사용하여 껌을 시작한 것은 급격한 연화를 일으키고, 드물게 붕괴 현상이 발생해 버리는 것이 확인되어 있다.In Patent Literature 1, by using a gelatin-containing gelling agent, a design that combines elasticity and softness in the texture of the gum is made. However, from the knowledge of the present inventors, it was confirmed that if gelatin was added to the gum for a certain amount or more, the gum was extremely softened during mastication, and in rare cases, the gum base could not maintain the shape as a lump in the mouth and collapsed. Has been. Even in the formulation of the present invention, it has been confirmed that starting gum by using a soft candy containing about 1% gelatin causes rapid softening and rarely causes a collapse phenomenon.
(추잉 껌 배합)(Chewing gum formulation)
본 발명에 있어서, 특기해야 할 점은 소프트 캔디의 함유율이 높은 것에 있다. 소프트 캔디의 함유율이 높은 것에 의해 , 통상적인 껌에서는 실현할 수 없는 씹기 시작할 때의 부드러움과 특유의 탄력을 부여할 수 있다. 또 통상적으로 껌에 배합할 수 없는 양의 식물 (植物) 유지를 배합할 수 있다. 이 식물 유지에 의해 통상적인 껌에는 없는 농후한 맛을 부여할 수 있다.In the present invention, a point to be noted is that the soft candy content is high. By the high content of soft candy, it is possible to impart a characteristic elasticity and softness at the beginning of chewing that cannot be realized with ordinary gum. In addition, it is possible to blend plant fats and oils in an amount that cannot be blended with gum normally. This vegetable oil can give it a rich taste not found in ordinary gum.
특허문헌 1 에서는 추잉 껌 중의 소프트 캔디 함유량은 1 ∼ 15 중량％ 로 규정되어 있다. 이것은 15 중량％ 이상 함유하면 껌의 붕괴 현상의 염려가 있기 때문인 것으로 추찰된다. 요컨대 특허문헌 1 의 배합에서는 소프트 캔디를 고함유할 수 없다.In Patent Document 1, the soft candy content in the chewing gum is defined as 1 to 15% by weight. This is presumed to be because if it contains 15% by weight or more, there is a risk of collapse of the gum. In short, in the formulation of Patent Document 1, the soft candy cannot be highly contained.
한편, 본 발명의 배합은 목적으로 하는 식감·맛에 맞추어 1 ∼ 60 중량％ 까지의 넓은 범위에서 소프트 캔디의 배합량을 조절할 수 있다는 점이 우수하다.On the other hand, the blending of the present invention is excellent in that the blending amount of the soft candy can be adjusted in a wide range of 1 to 60% by weight according to the target texture and taste.
본 발명의 일 양태에 관련된 소프트 캔디를 함유하는 추잉 껌은, 구체적으로는, 단백질 및 유지 등을 함유하는 상기한 소프트 캔디용 원료를 물에 용해시키고, 유화시킨 용액을 감압 조건하에서 졸여서 농축시키고, 그 후 추잉 껌용 원료와 함께 믹서로 혼련하고, 성형함으로써 제조된다.In a chewing gum containing a soft candy according to an aspect of the present invention, specifically, the above-described raw material for soft candy containing proteins and fats and the like is dissolved in water, and the emulsified solution is boiled under reduced pressure and concentrated, After that, it is produced by kneading together with a raw material for chewing gum with a mixer and molding.
본 발명의 소프트 캔디를 함유하는 추잉 껌은, 소프트 캔디에 젤라틴 이외의 단백질을 배합한다.In the chewing gum containing the soft candy of the present invention, proteins other than gelatin are added to the soft candy.
본 발명의 소프트 캔디를 함유하는 추잉 껌은, 단백질 배합량은, 소프트 캔디당 0.6 중량％ ∼ 4.0 중량％ 인 것이 바람직하고, 1.7 중량％ ∼ 4.0 중량％ 인 것이 보다 바람직하다.In the chewing gum containing the soft candy of the present invention, the protein compounding amount is preferably 0.6% by weight to 4.0% by weight per soft candy, and more preferably 1.7% by weight to 4.0% by weight.
본 발명의 소프트 캔디를 함유하는 추잉 껌은, 유지 배합량은, 소프트 캔디당 9.4 중량％ ∼ 10 중량％ 인 것이 바람직하고, 9.4 중량％ ∼ 9.5 중량％ 인 것이 보다 바람직하다.In the chewing gum containing the soft candy of the present invention, the blending amount of oil and fat is preferably 9.4% by weight to 10% by weight per soft candy, and more preferably 9.4% by weight to 9.5% by weight.
또한, 본 발명의 소프트 캔디를 함유하는 추잉 껌은, 소프트 캔디 원료 : 소프트 캔디 원료 이외의 추잉 껌 원료의 비율은, 5 : 95 ∼ 53 : 47 인 것이 바람직하고, 20 : 80 ∼ 53 : 47 인 것이 보다 바람직하다.In addition, in the chewing gum containing the soft candy of the present invention, the ratio of the soft candy raw material: the chewing gum raw material other than the soft candy raw material is preferably 5:95-53:47, and 20:80-53:47 It is more preferable.
실시예Example
이하, 본 발명을 실시예에 기초하여 구체적으로 설명한다.Hereinafter, the present invention will be described in detail based on examples.
(실시예 1 ∼ 11)(Examples 1 to 11)
표 2 에 나타내는 조성으로, 하기와 같이 하여 소프트 캔디를 함유하는 추잉 껌을 조제하였다.With the composition shown in Table 2, a chewing gum containing a soft candy was prepared as follows.
즉, 표 2 에 나타내는 조성 및 배합량의 소프트 캔디 원료를 혼합하였다. 이 생지 (生地) 혼합 후, 0.1 ㎫ (상압) 로부터 0.018 ㎫ 로 감압하여, 117 ℃ 에서 생지를 졸였다. 졸인 후의 생지의 수분은 8.0 ％ 였다. 그 후 졸인 후의 생지를 회수, 보관하였다. 그 후 졸인 후의 생지에, 표 2 에 나타내는 조성 및 배합량의 추잉 껌 원료를 첨가하고, 생지를 60 ℃ 에서 혼련하였다. 이 혼련 성형물을 소프트 캔디를 함유하는 추잉 껌 제품으로서 얻었다.That is, the soft candy raw materials of the composition and compounding amount shown in Table 2 were mixed. After mixing of this raw paper, the pressure was reduced from 0.1 MPa (normal pressure) to 0.018 MPa, and the dough was sol at 117°C. The moisture of the dough after boiling was 8.0%. Thereafter, the boiled dough was collected and stored. Thereafter, to the boiled dough, a chewing gum raw material having the composition and blending amount shown in Table 2 was added, and the dough was kneaded at 60°C. This kneaded product was obtained as a chewing gum product containing a soft candy.
(비교예 1 ∼ 5)(Comparative Examples 1 to 5)
표 2 에 나타내는 조성 및 배합량으로, 실시예 1 ∼ 11 과 동일하게 하여 소프트 캔디를 함유하는 추잉 껌을 조제하였다.In the composition and compounding amount shown in Table 2, in the same manner as in Examples 1 to 11, chewing gum containing soft candy was prepared.
또한, 비교예에 있어서, 비교예 1, 2 는, 젤라틴을 함유하는 추잉 껌의 예시이고, 비교예 3 은, 식물 유지를 함유하지 않는 예이다. 비교예 4 는, 단백질을 함유하지 않는 예이고, 비교예 5 는, 소프트 캔디를 함유하지 않는 예이다.In addition, in a comparative example, Comparative Examples 1 and 2 are examples of chewing gum containing gelatin, and Comparative Example 3 is an example not containing vegetable oil or fat. Comparative Example 4 is an example not containing a protein, and Comparative Example 5 is an example not containing a soft candy.
(평가)(evaluation)
실시예 1 ∼ 11 및 비교예 1 ∼ 5 에서 얻어진 소프트 캔디를 함유하는 추잉 껌에 대해, 전문 패널리스트 4 명에 의해, 식감, 추잉 껌 보형성, 및 향미에 대해 평가하였다. 관능 평가 결과에 대해서는, 이하에 기재하는 각 평가 항목의 평가 기준에 따라, 4 명의 전문 패널리스트가 상담을 실시한 다음에 결정하였다. 그 결과를 표 2 에 아울러 나타낸다.About the chewing gum containing the soft candy obtained in Examples 1-11 and Comparative Examples 1-5, the texture, the chewing gum retention, and flavor were evaluated by 4 expert panelists. About the sensory evaluation result, according to the evaluation criteria of each evaluation item described below, it was decided after four expert panelists gave consultation. The result is combined with Table 2 and shown.
식감은, 이하의 평가 기준으로 평가하였다.The texture was evaluated by the following evaluation criteria.
◎ 씹기 시작할 때의 부드러움과 독특한 탄력을 보다 바람직하게 얻을 수 있다.◎ Softness and unique elasticity at the beginning of chewing can be obtained more preferably.
○ 씹기 시작할 때의 부드러움과 독특한 탄력을 얻을 수 있다.○ You can get softness and unique elasticity when you start chewing.
△ 씹기 시작할 때의 부드러움 및 독특한 탄력이 약간 떨어진다.△ Softness and peculiar elasticity at the beginning of chewing are slightly inferior.
× 씹기 시작할 때의 부드러움 및 독특한 탄력을 얻을 수 없다.× The softness and unique elasticity at the beginning of chewing cannot be obtained.
보형성은, 이하의 평가 기준으로 평가하였다.The shape retention was evaluated according to the following evaluation criteria.
◎ 저작시에 껌 베이스를 보다 바람직하게 유지할 수 있다.◎ The gum base can be more preferably maintained during mastication.
○ 저작시에 껌 베이스를 유지할 수 있다.○ Can maintain gum base during mastication.
△ 저작시의 껌 베이스의 유지성이 약간 떨어진다.△ The retention of the gum base during mastication is slightly inferior.
× 저작시의 껌 베이스의 유지가 곤란하다.× It is difficult to maintain the gum base during mastication.
향미는, 이하의 평가 기준으로 평가하였다.Flavor was evaluated by the following evaluation criteria.
◎ 농후한 향미를 보다 바람직하게 얻을 수 있다.◎ A rich flavor can be obtained more preferably.
○ 농후한 향미를 얻을 수 있다.○ You can get a rich flavor.
△ 향미의 농후감이 약간 떨어진다.△ The flavor is slightly inferior.
× 향미의 농후감을 얻을 수 없다.× A rich sense of flavor cannot be obtained.
표 2 의 결과로부터, 본 발명의 소프트 캔디를 함유하는 추잉 껌에 있어서의 단백질 배합량이, 소프트 캔디당 0.6 중량％ (실시예 10) 내지 4.0 중량％ (실시예 5) 인 경우, 보다 바람직하게는, 소프트 캔디당 1.7 중량％ (실시예 8) 내지 4.0 중량％ (실시예 5) 인 경우에 식감, 보형성, 향미의 각 항목에서 높은 평가가 얻어졌다.From the results of Table 2, when the protein blending amount in the chewing gum containing the soft candy of the present invention is 0.6% by weight per soft candy (Example 10) to 4.0% by weight (Example 5), more preferably In the case of 1.7% by weight per soft candy (Example 8) to 4.0% by weight (Example 5), high evaluation was obtained in each item of texture, shape retention, and flavor.
또, 본 발명의 소프트 캔디를 함유하는 추잉 껌에 있어서의 유지 배합량이, 소프트 캔디당 9.4 중량％ (실시예 1 ∼ 5, 8 ∼ 11) 내지 10 중량％ (실시예 7) 인 경우, 보다 바람직하게는, 소프트 캔디당 9.4 중량％ (실시예 1 ∼ 5, 8) 내지 9.5 중량％ (실시예 6) 인 경우에 식감, 보형성, 향미의 각 항목에서 높은 평가가 얻어졌다.In addition, when the blending amount of oil and fat in the chewing gum containing the soft candy of the present invention is 9.4% by weight per soft candy (Examples 1 to 5, 8 to 11) to 10% by weight (Example 7), it is more preferable. In the case of 9.4% by weight per soft candy (Examples 1 to 5, 8) to 9.5% by weight (Example 6), high evaluation was obtained in each item of texture, shape retention, and flavor.
또한, 본 발명의 소프트 캔디를 함유하는 추잉 껌에 있어서의 소프트 캔디의 원료 : 소프트 캔디 원료 이외의 추잉 껌 원료의 비율이, 5 : 95 (실시예 7) 내지 53 : 47 (실시예 1 ∼ 5, 8 ∼ 11) 인 경우, 보다 바람직하게는, 20 : 80 (실시예 6) 내지 53 : 47 (실시예 1 ∼ 5, 8) 인 경우에 식감, 보형성, 향미의 각 항목에서 높은 평가가 얻어졌다.In addition, the ratio of the raw material of the soft candy in the chewing gum containing the soft candy of the present invention: the raw material of the chewing gum other than the raw material of the soft candy was 5:95 (Example 7) to 53:47 (Examples 1 to 5). , 8 to 11), more preferably, in the case of 20:80 (Example 6) to 53:47 (Examples 1 to 5, 8), high evaluation in each item of texture, shape retention, and flavor Was obtained.
또한, 젤라틴을 사용한 비교예 1, 2 에서는, 저작시에 껌 베이스가 녹아 버리는 결과가 되었다. 식물 유지를 사용하지 않는 비교예 3 에서는, 씹기 시작할 때의 부드러움 및 독특한 탄력이 얻어지지 않고, 또한 향미의 농후감이 얻어지지 않는 결과가 되었다. 단백질을 사용하지 않는 비교예 4 에서는, 씹기 시작할 때의 부드러움 및 독특한 탄력이 얻어지지 않고, 또한 저작시에 껌 베이스가 녹아 버리는 결과가 되었다. 소프트 캔디를 사용하지 않는 비교예 5 에서는, 당연하기는 하지만 종래의 일반적인 추잉 껌과 마찬가지로, 씹기 시작할 때의 부드러움 및 독특한 탄력이 얻어지지 않고, 또한 향미의 농후감이 얻어지지 않는 결과가 되었다.In addition, in Comparative Examples 1 and 2 using gelatin, the gum base melted during mastication. In Comparative Example 3 in which vegetable fats and oils were not used, the softness and unique elasticity at the beginning of chewing were not obtained, and the rich feeling of flavor was not obtained. In Comparative Example 4 where no protein was used, the softness and unique elasticity at the beginning of chewing were not obtained, and the gum base melted during mastication. In Comparative Example 5 in which the soft candy was not used, as a matter of course, the softness and peculiar elasticity at the beginning of chewing were not obtained, as in the conventional chewing gum, and the richness of the flavor was not obtained.
이 출원은 2018년 5월 25일에 출원된 일본 특허출원 제2018-100296호로부터의 우선권을 주장하는 것이며, 그 내용을 인용하여 이 출원의 일부로 하는 것이다.This application claims priority from Japanese Patent Application No. 2018-100296 for which it applied on May 25, 2018, and the contents are cited and made as part of this application.
Claims (6)
상기 단백질이, 대두 단백, 유단백, 난단백에서 선택되는 것을 특징으로 하는, 소프트 캔디를 함유하는 추잉 껌.The method of claim 1,
Chewing gum containing a soft candy, characterized in that the protein is selected from soy protein, milk protein, and egg protein.
상기 단백질의 배합량이, 소프트 캔디당 0.6 중량％ ∼ 4.0 중량％ 인, 소프트 캔디를 함유하는 추잉 껌.The method according to claim 1 or 2,
A chewing gum containing a soft candy, wherein the blending amount of the protein is from 0.6% by weight to 4.0% by weight per soft candy.
상기 유지의 배합량이, 소프트 캔디당 9.4 중량％ ∼ 10 중량％ 인, 소프트 캔디를 함유하는 추잉 껌.The method according to any one of claims 1 to 3,
A chewing gum containing a soft candy, wherein the blending amount of the fat or oil is 9.4% by weight to 10% by weight per soft candy.
상기 소프트 캔디의 원료와 상기 소프트 캔디의 원료 이외의 추잉 껌 원료의 비율이, 5 : 95 ∼ 53 : 47 인 것을 특징으로 하는 소프트 캔디를 함유하는 추잉 껌.The method according to any one of claims 1 to 4,
Chewing gum containing a soft candy, wherein the ratio of the raw material of the soft candy to the raw material of chewing gum other than the raw material of the soft candy is 5:95 to 53:47.
단백질 및 유지 등을 함유하는 소프트 캔디의 원료를 물에 용해시키고, 유화시킨 용액을 감압 조건하에서 졸여서 농축시키고, 그 후 추잉 껌 원료와 함께 믹서로 혼련하고, 성형하는 것을 특징으로 하는, 소프트 캔디를 함유하는 추잉 껌의 제조 방법.As a method for producing chewing gum containing soft candy,
Soft candy, characterized in that raw materials for soft candy containing proteins and fats and the like are dissolved in water, and the emulsified solution is boiled under reduced pressure and concentrated, and then kneaded with a chewing gum raw material with a mixer and molded. A method for producing a chewing gum containing.
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| JPJP-P-2018-100296 | 2018-05-25 | ||
| JP2018100296 | 2018-05-25 | ||
| PCT/JP2019/017624 WO2019225285A1 (en) | 2018-05-25 | 2019-04-25 | Chewing gum containing soft candy comprising protein other than gelatin and fat or oil |
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| KR20210014131A true KR20210014131A (en) | 2021-02-08 |
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| KR (1) | KR20210014131A (en) |
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|---|---|---|---|---|
| JP7372789B2 (en) * | 2019-09-06 | 2023-11-01 | 株式会社ロッテ | Chewing gum manufacturing method and chewing gum |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4053250B2 (en) | 2001-03-16 | 2008-02-27 | クラシエフーズ株式会社 | Soft candy-like chewing gum and chewing gum soft candy-like texture adjustment method |
| JP2011505141A (en) | 2007-11-29 | 2011-02-24 | キャドバリー アダムス ユーエスエー エルエルシー | Multi-region chewing gum with actives |
| JP2015524671A (en) | 2012-08-22 | 2015-08-27 | インターコンチネンタル グレート ブランズ エルエルシー | Chewing gum composition and method for producing the same |
| JP2016093172A (en) | 2014-10-30 | 2016-05-26 | ワッカー ケミー アクチエンゲゼルシャフトＷａｃｋｅｒ Ｃｈｅｍｉｅ ＡＧ | Method for producing candy gum |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5818052B2 (en) * | 1976-03-30 | 1983-04-11 | 株式会社クラレ | Chewing gum-like food and its manufacturing method |
| JPS59173047A (en) * | 1983-03-23 | 1984-09-29 | Kanebo Shokuhin Kk | Jelly chewing gum and its preparation |
| JP2793341B2 (en) * | 1990-07-27 | 1998-09-03 | 不二製油株式会社 | High oil soft candy |
| JP2004285228A (en) * | 2003-03-24 | 2004-10-14 | Fuji Oil Co Ltd | Confectionary base material having chewable property |
| JP4472621B2 (en) * | 2005-11-22 | 2010-06-02 | 理研ビタミン株式会社 | Soft candy |
| CN102510726A (en) * | 2009-09-16 | 2012-06-20 | 森永制果株式会社 | Soft candy and soft candy production method |
| KR101155328B1 (en) * | 2010-07-20 | 2012-06-19 | 롯데제과주식회사 | Chewing gum containing Caramel |
| JP5724319B2 (en) * | 2010-11-18 | 2015-05-27 | 三菱化学フーズ株式会社 | Gummy candy |
-
2019
- 2019-04-25 CN CN201980034940.3A patent/CN112165865A/en active Pending
- 2019-04-25 JP JP2020521131A patent/JP7242662B2/en active Active
- 2019-04-25 WO PCT/JP2019/017624 patent/WO2019225285A1/en active Application Filing
- 2019-04-25 KR KR1020207036845A patent/KR20210014131A/en not_active Application Discontinuation
- 2019-05-06 TW TW108115498A patent/TWI818986B/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4053250B2 (en) | 2001-03-16 | 2008-02-27 | クラシエフーズ株式会社 | Soft candy-like chewing gum and chewing gum soft candy-like texture adjustment method |
| JP2011505141A (en) | 2007-11-29 | 2011-02-24 | キャドバリー アダムス ユーエスエー エルエルシー | Multi-region chewing gum with actives |
| JP2015524671A (en) | 2012-08-22 | 2015-08-27 | インターコンチネンタル グレート ブランズ エルエルシー | Chewing gum composition and method for producing the same |
| JP2016093172A (en) | 2014-10-30 | 2016-05-26 | ワッカー ケミー アクチエンゲゼルシャフトＷａｃｋｅｒ Ｃｈｅｍｉｅ ＡＧ | Method for producing candy gum |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2019225285A1 (en) | 2019-11-28 |
| JPWO2019225285A1 (en) | 2021-05-27 |
| CN112165865A (en) | 2021-01-01 |
| TWI818986B (en) | 2023-10-21 |
| TW202002799A (en) | 2020-01-16 |
| JP7242662B2 (en) | 2023-03-20 |
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