KR880000981B1 - Process for producing soft chewing gum - Google Patents

Abstract

A soft chewing gum is formulated from gum base, sucrose or dextrin (DE=2-50), glucose, amylopectin starch, glycerol, and flavorants. The gum compn. retains its fluidity at <0≰C. Amylopectin starch and glycerol increased fluidity of the chewing gum. Thus, a compn. is given as an example which contains 150 gum base, 300 sucrose, 103.5 glucose, 16.5 amylopection starch (moisture, 36.5%), 5 glycerol, and 3Kg flavorant (strawberry).

Description

Manufacturing method of flexible chewing gum

It relates to a method for producing a flexible chewing gum of the present invention. Various proposals have been made to obtain chewing gum that is soft and does not harden even at low temperatures. (For example, Japanese Patent Application No. 57-46347, Japanese Patent Application No. 56-78560, and Japanese Patent Application Laid-Open No. 57-198051.) However, any of the techniques described in these publications are based on the gum base composition. It is not about chewing gum itself which added sweetener (sugar, synthetic sweetener, etc.) flavoring, flavoring, softener. In general, in order to soften chewing gum, it is known to weight starch syrup or softener (for example, copper serine).

The purpose of adding starch syrup here is to obtain the action of acting as a sweetener and giving the gum its action and flexibility. It is also known to add an emollient such as an aqueous solution of sugars and sugar alcohols, an aqueous solution of vegetable gums, copper serine, and propylene glycol for the purpose of assisting the action of the starch syrup. According to these methods, a chewing gum having flexibility even at relatively low temperatures can be obtained. For example, it is difficult to maintain the flexibility at all temperatures below 0 degrees Celsius, which makes it hard to be cured and brittle or badly eaten.

As a method of reducing the sweetness of chewing gum, it is known to use dextrin as a sugar substitute for reduced sweeteners such as gurucose, lactose, maltose and the like. However, in the former case, there is a drawback of increasing the powdery feeling in the former case, and in the latter case, it becomes hardened by gelatinization by moisture of starch syrup, resulting in a rough feeling. Here, the present inventors replace the chewing gum with flexibility even at 20 to 5 degrees Celsius for one year by replacing starch and water made from Ami-Pectin substantially with all of starch syrup as an additive. It was found that the desired flexible chewing gum could be obtained. In addition, it can be seen that chewing gum having a flexibility even at 0 degrees C or lower or chewing gum of reduced taste can be obtained by selecting sugars.

An object of the present invention is to provide a chewing gum that is flexible at a low temperature of about 5 degrees Celsius, which contains starch made from aminopecchin as a substitute for part or all of starch syrup, and α starch heated with water. In addition, the object of the present invention is to provide a chewing gum sweetening material in the composition of the chewing gum and sugar flexible even at 0 degrees C or less and the sweetening material in the composition of the chewing gum is reduced to the dextrin of DE 2-50 themed It is to provide chewing gum of beauty.

In this invention, what is used as a substitute of one part or all of starch syrup is substantially (alpha) starch pool (henceforth called ami pectin starch pool) obtained by heat-processing the starch made from Amiro pectin and water. Examples of the sugar used in the present invention include monosaccharides such as gurucose, fructose and cyciros, disaccharides such as sugar, maltose and lactose, polysaccharides such as dextree, sugar alcohols such as sorbitol and malty, sugar isomers and telephones. All the sugars used as foods, such as sugar, are mentioned. As the main body is used as a main ingredient, flexible chewing gum can be obtained even below -10 degrees Celsius and below -10 degrees Celsius, and by using dextrin of DE2-50 as a theme, flexible chewing gum can be obtained.

In the present invention, the use of amirofectin starch grass is characterized, but the reason for its action can be considered as follows. In general, when α starch is left with water, the starch is hardened by aging. However, in the present invention, the above-mentioned hardening can be prevented by using the α starch pool obtained by treating starch constituted from amiro pectin, for example, starch such as glutinous rice, waxy corn, and barley. Amiro pectin starch paste can be manufactured as follows, for example. Add starch (which may be rice flour or white jade) to a little water, knead well, and steam for 20-30 minutes on a strong fire.

Put the steamed water in water, cool it, and grind it sufficiently in a machine such as a rice grinder or dumpling mixer to make it sticky. Afterwards, some sugar and starch syrup containing chewing gum may be divided into several times and mixed while heating. That is, it may be kneaded and mixed with egg white and water in advance if necessary. When heated, the ratio of starch (substantially from amilopecchin) to water is in the range of 1: 0.5-3, preferably 1: 1-2. If the ratio of water is less than 0.5, the viscoelasticity is too strong and a defect occurs that makes the texture as a gum worse. In addition, if it is greater than 3, the water content is excessive, which causes excessive chewing gum and weakness over time.

The amylopectin starch paste thus obtained is used as a replacement for some or all of the syrup when used in chewing gum, but the water from the starch supplements the moisture of the amylopectin starch paste. The amount of ami-pecchin starch paste added is about 0.3-5.5% by weight of the resulting chewing gum. The gum base used in the present invention and the chewing gum of the present invention can be produced by conventional methods using any apparatus and procedure known to those skilled in the art. It is better to use a combination of low-temperature gum base used for the purpose of making it more flexible and low temperature with cold.

For example, the gum base etc. of Unexamined-Japanese-Patent No. 57-46347, Unexamined-Japanese-Patent No. 58-8819 by this invention are mentioned. As an example of the former, it is suitable as a base for sheet gum with the natural resin 5-15% vinyl acetate resin 10-13% ester gum 6-8% rubber 15-25%. As the latter compounding example, 25 parts of natural rubber, 19 parts of synthetic rubber, 30 parts of vinyl acetate resin, 15 parts of wax, 16 parts of monoglyceride, and 10 parts of fat or oil are suitable as a gum base for bubble gum.

The present invention is illustrated by the following examples.

Example 1

Example of chewing gum having flexibility even at 0 ° C. or less Chewing gum according to the present invention using amiro pectin starch paste A (water 36.5%) or B water (32.0%) and starch syrup without using amiro pectin starch pool A comparative chewing gum family was prepared by the following ingredient combinations. The gum base used and the manufacturing conditions were the same.

For each chewing gum produced according to the blending example indicated above, the penetration and breaking strengths were measured and compared with physical properties by a conventional method at a low temperature of -10 °.

Example 2

Example of Flexible and Reduced Rice Snake Gum (Curry-Taste) in Combination with Textrin Ami-Perfectin Starch Paste C (28.75% Moisture) or D (22.3% Moisture) in combination with Textin of Sugar DE25 The reduced taste snack gum of this invention by the ingredient mix shown to the table was manufactured. For the purpose of comparison, the same snack gum was prepared using starch syrup without using amilopecine starch paste, and its ingredient formulations are shown in the table below. The gum base to be used and the production conditions were all the same.

The panel sensory test of 15 persons was done about each chewing gum manufactured in the compounding example shown in the said table | surface.

The results are shown in the following table.

The composition of the workpiece A-D used in each of the above examples is as follows.

As can be seen from the results of the above-described examples, the chewing gum containing the starch processed product as a part or whole of starch syrup is soft and soft at room temperature (about 5 ° C) throughout the year.

Soft chewing gum with soft feeling when chewing can be produced, and soft chewing gum in the mouth can be obtained even if it is combined with cold water using sugar as a sweetener. When used in combination with 50), a soft chewing gum of reduced taste is obtained.

Claims (4)

In the general chewing gum manufacturing method which mixed the raw materials, such as a gum base, a sweetener, and a flavor, it mixes and knead | mixes water at the ratio of 1: 0.5-3 to starch and starch made from amilopectin instead of the starch syrup. A method for producing a flexible chewing gum, characterized in that the water is steamed in water for 30 minutes, cooled, and replaced by a starch paste prepared by grinding with a machine, and containing the total moisture in a weight ratio of about 0.3-5.5. The method for producing a flexible chewing gum according to claim 1, wherein the α starch paste obtained by heating the starch and water from amilopecchin is blended with a portion of sugars as a sweetener. The method for producing a flexible chewing gum according to claim 1 or 2, wherein the sweetener is mainly composed of sugar. The method for producing a flexible chewing gum according to claim 1 or 2, wherein the sweetener is mainly composed of a dextrin of DE 2-50.