RU2459418C2 - Chewing composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The chewing composition contains crude sap and an extract of vegetal origin. Larch or cedar sap is used. The extract of vegetal origin is represented by a water-soluble extract and/or essential oil or a mixture of essential oils of vegetal origin. The water soluble extract is represented by extract of blue bilberries and/or bilberries and/or rosehips and/or sea-buckthorn and/or cranberries and/or Rhaponticum carthamoides root and/or holy thistle seeds and/or aloe leaf. The essential oil is represented by mint oil and/or eucalyptus oil, sage, orange, Silver fir or cedar oil.

EFFECT: invention enables production of a chewing composition with improved taste properties, possessing reduced stickiness as compared to a crude sap based chewing composition prepared without vegetal extracts usage.

13 cl, 1 tbl, 3 ex

Description

The invention relates to food and food products, namely to the confectionery industry, in particular to the composition of chewing resin.

Known "chewing resin Cedar" RU 2348165 [1], which includes natural resin of cedar in the amount of 70-75 wt.% And natural resin of pine in the amount of 25-30 wt.%.

A disadvantage of the known product is the low shelf life of the product due to the high fluidity of the composition, consisting of a mixture of substances with high fluidity.

Closest to the claimed technical solution is "CHEWING COMPOSITION AND METHOD FOR PRODUCING IT" RU 2366261 [2]. The known composition contains natural substances - propolis extract, wax and cedar resin.

Composition [2] has less fluidity compared to [1], at the same time it has insufficient organoleptic properties, an insufficiently wide range of vitamins and minerals useful for the human body.

The technical result of the invention is to increase the organoleptic properties, including taste, giving the product a smell of natural components, giving color, which allows you to diversify the appearance of the product, increasing the content of vitamins and minerals useful for the body, increasing the shelf life of the product.

The technical result is achieved by the fact that the chewing composition uses an extract or a mixture of extracts of plant origin.

The use of an extract or a mixture of extracts of plant origin in chewing gum can increase the organoleptic properties, reducing the excessive stickiness of chewing gum, made on the basis of coniferous resin. Improving the taste is due to the rich taste of plant extracts. Giving the product a smell of natural components is due to the preservation of the natural smell of plants that serve as raw materials through plant extracts. Plant extracts have a rich color palette, which determines the possibility of giving virtually any color to the product. The increase in the content of vitamins and minerals useful for the body is due to the increased content of these substances in plant extracts. An increase in the shelf life of the product occurs due to a decrease in fluidity, ductility, and the preservation of a stable surface shape and texture caused by plant extracts.

Zhivitsa can be taken larch, cedar or a mixture thereof. These substances possess physico-chemical and organoleptic properties suitable for the manufacture of chewing gum, are quite common and technologically advanced.

As a plant extract, you can take a water-soluble extract or a mixture of water-soluble extracts: an extract of blueberries and / or lingonberries, and / or rose hips, and / or sea-buckthorn fruits, and / or cranberry, and / or coffee beans, and / or root lewsee, and / or seeds of milk thistle, and / or aloe leaf. These extracts have taste characteristics that are quite familiar to most consumers, are widespread, and the processing technology has been thoroughly studied.

As a plant extract, you can take essential oils of vegetable origin, or a mixture of essential oils of vegetable origin: peppermint, eucalyptus, sage, orange, fir, cedar. Essential oils of plant origin, in addition to improving taste, can also serve as a plasticizer of the composition with insufficient plasticity of the chewing gum produced.

The chewing composition may further comprise a filler, for example, starch or MCC. The filler further increases the shelf life, reducing the fluidity and ductility of the product, which further increases the shelf life of the product.

Examples of the invention:

Example 1

Chewing composition A contains,% by weight:

larch gum - 75;

water-soluble rosehip extract - 20;

eucalyptus essential oil - 5;

Control testing showed the following properties of the composition:

The color is light cream. The consistency at room temperature is solid, when heated to 36 degrees for 8-10 seconds, becomes viscous. The taste is spicy and bitter with a tarry smack.

Example 2

Chewing composition contains, weight%:

cedar resin - 80;

water soluble aloe leaf extract - 16;

peppermint essential oil - 4.

Control testing showed the following properties of the composition:

The color is golden amber. Consistency at room temperature is hard, brittle. When heated to 36 degrees for 8-10 seconds, it becomes viscous, moderately sticky. The taste is moderately bitter with a mint flavor.

Example 3

Chewing composition C contains, weight%:

cedar resin - 40;

larch gum - 40;

water soluble blueberry extract - 20.

Control testing showed the following properties of the composition:

Dark-blue colour. Consistency at room temperature is solid. When heated to 36 degrees, it becomes viscous within 10-12 seconds. The taste is moderately astringent sweet.

Additionally, stickiness tests were performed. In accordance with the testing procedure, a standard stainless steel probe having a circular contact area with a diameter of 3 mm was brought into contact with the flat surface of the sample. The sample was in the form of a disk. The thickness of the initial disk of the sample was 1 mm, and the diameter was 2 mm. The flat side of the sample opposite the probe was pressed against a rigidly fixed glass slide. To recreate operating conditions, the surfaces of the sample, probe, and slide were wetted from the pipette with saline and heated to a temperature of 36 degrees. Before the measurement, the disk with the sample was placed on a glass slide and pressed by a probe. The pressure force of the probe gradually increased until the diameter of the sample became equal to the diameter of the probe (3 mm). The contact time was 10 s. After contact, the force of separation of the probe from the sample was measured.

For comparison, samples D, E, F were made without the addition of extracts.

Sample D contained pure larch gum.

Sample E contained pure cedar gum.

Sample F consisted of a mixture of gum cedar and larch, taken in equal weight proportions.

The measurement results are summarized in table 1:

Table 1 Sample BUT AT FROM D E F Force g 12 10.5 eleven 28 23 25

From the test results, it is obvious that the presence of plant extracts (in samples A, B and C) significantly reduces the separation force compared to samples D, E, F containing a clean base in the form of resin of coniferous trees.

The decrease in the force of separation of the probe from the sample when recreating the operating conditions (temperature, surface film of liquid) allows us to state with a fairly high accuracy a decrease in the stickiness of the composition containing plant extracts. The chewing composition may further comprise a sweetener. The sweetener further enhances organoleptic properties, masking and neutralizing the bitterness inherent in natural resin. As a sweetener, you can use sugar, fructose, glucose, fructose, honey, synthetic sugar substitutes or a composition of these substances.

The chewing composition may further comprise vitamins, for example ascorbic acid (vitamin C). The presence of vitamins allows to give therapeutic and prophylactic properties to the product.

Industrial application. The invention can be successfully applied in industry for the production of chewing gum.

Claims (13)

1. Chewing composition containing gum and extract, characterized in that the extract used is an extract or a mixture of extracts of plant origin. 2. Chewing composition according to claim 1, characterized in that the resin is taken in larch. 3. Chewing composition according to claim 1, characterized in that the gum is taken from cedar. 4. Chewing composition according to claim 1, characterized in that a water-soluble extract is taken as a plant extract. 5. Chewing composition according to claim 4, characterized in that the extract of blueberries and / or lingonberries and / or rose hips and / or sea buckthorn and / or cranberry and / or cereal is taken as a water-soluble extract. coffee, and / or Leuzea root, and / or milk thistle seeds, and / or aloe leaf. 6. Chewing composition according to claim 1, characterized in that as a plant extract take essential oil of vegetable origin and / or a mixture of essential oils of vegetable origin. 7. Chewing composition according to claim 6, characterized in that peppermint and / or eucalyptus oil, sage, orange, fir, cedar oil are used as essential oil. 8. Chewing composition according to claim 1, characterized in that the fillers are additionally used. 9. Chewing composition according to claim 8, characterized in that starch, MCC, is used as a filler. 10. The chewing composition according to claim 1, characterized in that it further uses sweeteners. 11. The chewing composition according to claim 10, characterized in that sugar and / or glucose and / or fructose and / or honey and / or synthetic sugar substitutes are used as a sweetener. 12. Chewing composition according to claim 1, characterized in that the additional use of vitamins. 13. Chewing composition according to item 12, characterized in that as vitamins use ascorbic acid (vitamin C).