KR950004569B1 - Processing method of mutastein chewing gum - Google Patents

Abstract

The mutastein chewing gum is prepd. by mixing gum base with 50˜90 wt.% sweetener mixt. (mixing ratio of surar and disaccharide = 25:75˜88:12), 0.01˜0.05% mutastein obtd. from Aspergillus terrus culture broth at 50 deg. C or less, and the other material. The disaccharide is one or more selected from maltose, palatinose, alpha-lactose, and beta-lactose.

Description

How to prepare chewing gum with MutaStain

The present invention relates to a method for producing chewing gum having a low corrosive property by combining a mutastein compounded chewing gum composition, that is, a sugar and a non-sugar bisaccharide as a main ingredient of a sugar sweetening material.

The main cause of erosion of teeth is that bacteria in the oral cavity produce glucans by sugar, which are attached to the teeth and form plaque, so that the erosion proceeds by the action of bacteria.

In addition, the main component of plaque is an enzyme that decomposes glucans, and dextrase and mutase have been developed and used to prevent tooth decay.

In the field of chewing gum, anti-corrosive chewing gum has been tested, for example, chewing gum compositions incorporating sugar and other sugars, chewing gum substituted with sweeteners, and dextrases or mutases described above have been developed.

However, recently, the bioactive substance mutasteine, which inhibits oral bacteria Streptococcus mutans from producing glucans by sugar, has been found to prevent corrosion by a function different from the prior art.

The stability of the new bioactive substance mutastein by the chewing gum formulation has not been fully known yet. Stability is impaired over time, but when it is mainly used in combination with sugar and disaccharides other than sugar, mutasteine can be safely added to chewing gum, and the flavor preference of chewing gum is not lost, and a low corrosive chewing gum composition is obtained. Knowing that the present invention was completed.

Therefore, a general object of the present invention is to provide a low corrosive chewing gum composition, and furthermore, to provide a low corrosive chewing gum composition which contains a new bioactive substance mutasteine and stably preserves its activity over time.

Yet another object is to provide a low corrosive chewing gum composition of a mutasteine formulation that is equivalent and significantly more than that of a conventional palatable chewing gum using sugar.

In order to achieve the above object, in the mutasteine blended chewing gum composition of the present invention, in the gum base material, the sugar sweetening material, and other chewing gum compositions, the sugar sweetening material is mainly composed of one or more of sugars and two sugars other than sugars. It is characterized by the formulation of bioactive substance mutasteine.

Mutastein used in the present invention is a new bioactive substance having a molecular weight of 200,000 or more having the properties of a protein found in a culture of Aspergillus terrus, a kind of bacteria.

Mutastein is a major component of gingiva that causes tooth decay. Although glucans have antimicrobial activity against the oral bacterium Streptococcus mutans, which is synthesized by sugar, mutasteine has a specific effect of inhibiting the synthesis of glucans. .

Mutastein used in the present invention is obtained only from the culture solution of Aspergillus terus described above.

Other aspergillus or other bacterial products can be used as long as mutasteine is made.

Mutastein is blended with about 0.01 to 0.05% of the chewing gum composition, the formulation is added so as not to be more than 50 ℃ when mixing the chewing gum to create a chewing gum.

Non-sugar disaccharides used in the present invention include maltose (Maltose), isomaltose (Isomaltose), parachinose (Palatinose), alpha-Lactose, beta-Lactose (β-Lactose) As a disaccharide selected from bacteria, the amount used by combining one or more of the above-mentioned disaccharides with sugar is 50 to 90% by weight, optimally 60 to 80% by weight, based on the chewing gum composition.

The weight ratio of sugar and disaccharide is 25: 75-95: 5 and the optimum is 60: 40-85: 15.

In the case where this weight ratio is less than 25:75, the sweetness is low, and since the spread of the fragrance tends to be suppressed, the palatability of the chewing gum is lowered.

On the other hand, in the case of more sugar than 95: 5, the inhibitory effect of mutastein over time activity decreases.

Maltose (maltose) and Isomaltose are maltose and isomaltose produced by refined maltose and corn syrup and the content of maltose and isomaltose. Although this high corn syrup may be used, there is no problem if either is used as the ratio of sugar to the prescribed range.

Maltose has about 35 to 40% of sugar, so when used in large amounts, the sweetness is significantly reduced and the spread of flavor is suppressed.

The weight ratio of maltose and isomaltose is used in the range of 50: 50-95: 5.

Parachinose is the same as isomaltose, and when it is combined with sugar, corn syrup is used to contain maltose and isomaltose.

Therefore, in this case, it is necessary to use paratinose syrup.

Parachinose sweetness is about 40-45% of the sugar, so it tends to work like maltose.

The weight ratio of sugar and parachinose is 30: 70 ~ 91: 9.

In addition, a suitable amount of maltose, isomaltose, and parachinose can be used, and when using a mixture of sugar, maltose, isomaltose, and parachinose, the ratio of disaccharides is 25: 75 to 88: 12. do.

The gum base material to be used may be any one generally used, and may be a chickle, and may be generally formulated with vegetable oils, vinyl acetate resins, natural and synthetic rubbers, ester gums, waxes, emulsifiers and inorganic fillers.

The main ingredient of the chewing gum additive used is flavoring. For example, mint flavoring (Peppermint oil, Spearmint oil), fruit flavoring (Cltrus oil, Banana, Pine, Strawberry, etc.) Spice, Coffee (Coffee) ) Is selected from the fragrance.

The following describes the present invention in detail by examples.

Chewing gums of Examples 1 to 5 and Comparative Examples 1 and 2 were prepared and tested as described below.

In the table, the gum base is common and manufactured by hot melt mixing at 120 degrees Celsius for 2 hours in a kneader (50 g), PVAC (70), PIB (30), Easter gum (60), wax (50), etc. .

Chewing gum is mixed by adding the gum base, sugar sweetener and glycerin to the preheated mixer according to the prescription ingredients listed in the table, so that the temperature does not rise above 50 ℃, and adding more flavoring and mutantine at the end to mix the chewing gum composition Got it.

Example 6

The change over time of the mutasteine activity of the chewing gum obtained in Examples 1 to 5 and Comparative Examples 1 and 2 was measured and compared.

The chewing gum molded in 3 g was completely sealed in Wax paper and Alumi-Laminate paper, left at room temperature, and the titer was measured by checking with the following table.

In the method of measuring the mutasteine titer, 5 g of chewing gum cut to a size of about 2 mm is added to 4 ml of distilled water, and then crushed with an ultrasonic crusher (2 minutes) to obtain an extract.

In addition, using a small amount of distilled water to extract the same treatment and combined with the previous extract and centrifuged (3,000rpm, 15 minutes).

The supernatant is placed in a 10 ml mass flask to make 10 ml with distilled water.

In a test tube, 1.25 sugar solution (containing 0.025% sodium acylate) prepared with 65 ml potassium phosphate buffer (pH 6.5), 0.8 ml of the above extract, 0.01 ml of distilled water, 0.08 ml of distilled water, 0.02 ml of glucan synthase, and tilted at 30 degrees 37 It reacts at 16 degreeC.

After the reaction, the filtrate in the test tube is discarded and the glucan attached to the tube wall is washed with distilled water.

3 ml of distilled water is added to the test tube, the glucan is dispersed using an ultrasonic crusher, and the absorption of OD 550 nm is measured on a spectrophotometer.

Mutastein, obtained by reducing the amount of insoluble glucan (OD 550 nm) that produced the activity of mutasteine by 50%, is determined as one unit.

The measurement table is as follows.

In the above table, the titer residual ratio of Comparative Example 1 using sugar as a sweetener is not accurate, and Comparative Example 2 in combination with sugar glucose (Glucose) has poor results. Examples 1 to 5 using a sugar and a disaccharide related to the present invention are used together. Was good.

Example 7

The flavor quality of the chewing gum obtained in Examples 1 to 5 and Comparative Examples 1 and 2 was compared. In the experiment, chewing gum (3 g) made for 20 sensory inspectors was sampled, and a comprehensive flavor comparison study as a favorite product was conducted.

Evaluation criteria A: Very good flavor B: Good flavor C: Normal

D: A little bad flavor E: Very bad flavor

Sensory test results are as follows (Example 7)

Examples 1 to 5 of the other disaccharide combinations related to the present invention in the above table have better flavor than Control Examples 1 and 2 using sugar or glucose.

Mutastein is stabilized with time by this invention, and it can produce the low corrosive chewing gum composition of the mutasteine formulation which flavor is superior to the taste which uses sugar as a conventional saccharide sweetener.

As mentioned above, although the optimal Example was enumerated and described according to the mutasteine combination chewing gum composition concerning this invention, a change may be made from time to time within the range which does not deviate from the meaning of this invention.

Claims (11)

A chewing gum composition made from a gum base material, a sugar sweetener and another chewing gum additive material, wherein the sugar sweetener is a sugar and non-sugar disaccharide and a bioactive substance, mutastein. The non-sugar disaccharides of claim 1 are maltose, isomaltose, parachinose, alpha-lactose and beta-lactose. Method for producing mutasteine-containing chewing gum, characterized in that the disaccharide in. The method for producing mutastein-containing chewing gum according to claim 1, wherein the combined amount of sugar and disaccharides other than sugar contains 50 to 90% by weight based on the chewing gum composition. The method for producing mutastein-containing chewing gum according to claim 1, wherein the combined amount of sugar and disaccharides other than sugar contains 60 to 80% of the chewing gum composition. The method for producing mutasteine-containing chewing gum according to claim 1, wherein the weight ratio of the sugar and the disaccharide other than the sugar is 25: 75 to 95: 5. The method for producing a mutastein-containing chewing gum according to claim 1, wherein the weight ratio of the sugar and the disaccharide other than the sugar is 60:40 to 85:15. The method for producing mutastein-containing chewing gum according to claim 1, wherein the disaccharide other than sugar is composed of maltose and isomaltose. The method for producing mutasteine-containing chewing gum according to claim 1, wherein the disaccharide other than sultai is parachinose. The method for preparing mutastein-containing chewing gum according to claim 8, wherein the weight ratio of sugar and parachinose is 30:70 to 91: 9. The method for producing mutastein-containing chewing gum according to claim 1, wherein the disaccharide other than sugar is composed of maltose, isomaltose and parachinose. The method for producing mutastein-containing chewing gum according to claim 1, wherein the weight ratio of sugar and mixed disaccharides made from maltose, isomaltose and parachinose is 25: 75 to 88: 12.