TWI620507B - Method for manufacturing chewing gum with scent substance coated on surface - Google Patents

Abstract

The present invention provides a method for producing a non-sugar-coated chewing gum that has a sufficient amount of a scent substance attached to its surface and exhibits a scent since the beginning of chewing. The manufacturing method of the non-sugar-coated chewing gum according to the present invention comprises the steps of adding gum and flavor to a rubber base to prepare chewing gum, and applying the anti-stick powder to the prepared chewing gum, followed by rolling, wherein In the step of applying the chewing gum, the application of the flavor substance to the chewing gum system and the application of the anti-stick powder are performed independently, and it is preferable that the flavor substance is applied to the chewing gum before the anti-stick powder is applied.

Description

Method for manufacturing chewing gum with scent substance on surface

The present invention relates to a method for producing chewing gum, and in particular, to a method for producing non-sugar-coated chewing gum with a surface coated with a flavor substance.

Chewing gum is a general term for confectionery with a mixture of flavoring substances and softeners in a rubber base, which can be chewed to enjoy its flavor and edible feel.

Currently, commercially available chewing gums can be roughly divided into two types according to their shapes. One of them has the shape of a conventional non-sugar-coated lump, long strip and the like. The second is the mainstream sugar-coated chewing gum in recent years, which is covered with granular or spherical chewing gum of sugar.

Chewing gum can be produced by adding a rubber base such as a flavoring substance to a rubber base produced by heating and mixing a plant resin, a propylene acetate resin, an ester rubber, polyisobutylene, and calcium carbonate. The chewing gum produced after mixing can be rolled, cut, and matured. However, in the manufacturing step of sugar-coated gum, a step of coating the surface with a sugar-coated layer with flavor components is added.

Because the sugar-coated chewing gum releases the flavor from the coated sugar-coating layer, the flavor is expressed after the chewing is started, and it has the advantage that it can enjoy its flavor from the beginning of chewing. On the other hand, non-sugar-coated chewing gum is only added when mixing with a rubber base. Generally speaking, the flavor component is not added to the surface. Therefore, it takes some time from the start of chewing to the release of flavor.

Patent Document 1: Japanese Unexamined Patent Publication No. 6-153804

An object of the present invention is to provide a method for producing a non-sugar-coated chewing gum that expresses flavor from the start of chewing.

Patent Document 1 discloses a chewing gum that can express flavor when it is opened and after chewing, by combining a fragrance and ethanol and adhering it to the surface. In the calendering step when manufacturing chewing gum, in order to prevent the rubber from sticking to the calendering roller, an anti-stick powder composed of powdered sugar and other powder is coated on the rubber surface. The chewing gum of Patent Document 1 uses a combination of anti-stick powder. It is produced by adding sucrose powder and ethanol with flavor components.

However, the manufacturing method of chewing gum in Patent Document 1 causes sucrose powder and the like to adsorb and support flavor components that are dissolved in ethanol as needed. The flavored sugar powder mixed with an appropriate ethanol powder or the like is used as an anti-stick powder. The preparation of the flavored powdered sugar requires complicated work.

In view of the above-mentioned problems, the present invention relates to a non-sugar-coated chewing gum including a step of adding chewing gum after adding sugar and flavor to a rubber base, and a step of applying anti-sticking powder to the finished chewing gum and rolling it. The manufacturing method is characterized in that the step of rolling the chewing gum is characterized in that the application of the flavor substance to the chewing gum system and the application of the anti-stick powder are performed independently, and preferably, the application of the flavor substance to the gum before the anti-stick powder is applied. Method for manufacturing non-sugar-coated chewing gum.

By using the manufacturing method of the present invention, a non-sugar-coated chewing gum having excellent flavor performance can be easily manufactured with a simpler device. In addition, the non-sugar-coated chewing gum produced according to the method of the present invention has a sufficient amount of scent substances coated on its surface, and thus can express flavor from the beginning of chewing.

FIG. 1 shows an example of a method for producing a non-sugar-coated chewing gum which is generally commercially available.

In the first step (the step of manufacturing a rubber substrate), first, a raw material including a vegetable resin is heated and mixed to produce a rubber substrate. Plant-based resins use natural latex, etc., which boil and solidify the sap of the tree of Sapodilla. Also used are propylene acetate, ester rubber, polyisobutylene, calcium carbonate, and the like. These materials may be used singly, or two or more kinds of rubber-based materials may be mixed.

In the second step (mixing step), a rubber material such as a flavor material and a softener is mixed with the rubber base produced in the first step by a mixer to produce a soft and solid chewing gum. Sweeteners such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-sweetness sweeteners, essential oils, spice extracts, synthetic flavors, and the like can be used as flavors. Other rubber raw materials can be used sour materials and tackifiers. These raw materials may be added alone, or two or more of them may be added and mixed. After that, the chewing gum was stirred again with an extruder to make it uniform, and extruded into a thin sheet.

In the third step (calendering step), the sheet-shaped chewing gum produced in the second step and extruded from the extruder is calendered by a calendering roller. At this time, in order to prevent the chewing gum from sticking to the calendering roller, a powder sprinkler such as powdered sugar is applied to the extruded chewing gum in advance. Anti-stick powder can use powder sugar, starch, mannitol, etc. according to the situation. In addition, the calendering step may be performed in fractional stages so that the chewing gum becomes the thickness of the final product.

The chewing gum after the rolling step varies depending on the final product type, but is generally processed into the form of a commercially available gum through the following steps. First, in the 4th step (cutting step), when the cutting machine cuts to a slightly square shape, a roller with a longitudinal blade can be added to the dividing line to cut into a rectangular shape with a desired length. The chewing gum with the dividing line is cooled and matured in the fifth step (maturing step), and then separated and cut from the dividing line in the sixth step (packaging and packing step), and the rectangular chewing gum sheet is set on the packaging machine. Packaging and packing are performed with the blade of the packaging machine cut to the size of the desired single piece.

A feature of the present invention is that the third calendering step includes a step of applying a flavoring substance to the gum before calendering. The application of the flavor substance to the chewing gum is performed independently of the coating of the anti-sticking powder, and when the rolling step is divided into several stages, the coating can be performed before any of the stages, but it is preferably applied before the anti-sticking powder is applied. The flavor substance is applied to the chewing gum. As shown in FIG. 2, the structure is formed by forming a layer of a fragrance substance on the surface of the sheet-shaped rubber extruded from the extruder, and further forming a layer of anti-stick powder on the surface. FIG. 2 shows a state where the fragrance substance and the anti-sticking powder are applied only on one side, but the fragrance substance and the anti-sticking powder can also be applied to both sides of the sheet-shaped rubber. In the present invention, in this state, the scented substance is rolled with a sheet-shaped rubber by a calendering roller, the scented substance is pressed against the rubber surface, and there is an advantage that the scented substance has high adhesion to the rubber surface.

In the calendering step of the third step, the flavoring substance applied to the chewing gum is not particularly limited, and any of a sweetener, a spice, and a sour agent may be used. Only one of these may be used, or two or more of them may be used in combination. May also contain other colorants and caffeine. The flavoring material to be applied may be the same as the flavoring material mixed with the rubber substrate in the mixing step of the second step, or other substances may be applied. However, when the liquid flavor substance is applied, the anti-stick powder may adhere to the calendering roller after absorbing moisture, and the possibility that the flavor substance may be adsorbed by the conveyor belt and fall off when moving. The flavor substance is preferably powdered.

Examples of sweeteners include monosaccharides such as glucose and fructose, disaccharides such as maltose, lactose, and sucrose, oligosaccharides, leeches, sorbitol, mannitol, xylitol, maltitol, erythritol, and reduced para Sugar alcohols such as gold sugar and reduced hirud, high-sweetness sweeteners such as potassium acetolactone and aspartame, powdered fruit juices, etc.

Examples of spices include peppermint oil, Dutch peppermint oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, jasmine oil, sage oil, laurel oil, chamomile oil, basil oil, parsley oil, Essential oils such as cardamom oil, cinnamon oil, ginger oil, tincture oil, pelargonium oil, hyssop oil, iris oil, azalea oil, olive oil, spice extracts such as chili orange, vanilla extract, 1-menthol Synthetic fragrances such as alcohol, carvone, eugenol, isoeugenol, esters, ionone, vanillin, ethyl vanillin, maltol, etc.

Examples of the sour material include adipic acid, itaconic acid, citric acid, potassium citrate, tripotassium citrate, trisodium citrate, glucono-δ-lactone, gluconic acid, potassium gluconate, sodium gluconate, amber Acid, sodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, phytic acid, fumaric acid, sodium fumarate , DL-malic acid, DL-sodium malate, and phosphoric acid.

In addition, in order to make the fragrance substance more easily adhere to the rubber, the surface of the sheet-shaped rubber may be wetted with water or an alcohol such as ethanol before the fragrance substance is applied.

The method of applying a fragrance substance is not particularly limited. It is preferable that the sheet-shaped rubber can be fully coated. For example, in the same manner as the anti-sticking powder, a flour duster or the like is used to spray the fragrance material and apply the coating.

The amount of the flavoring substance to be applied varies depending on the kind of flavoring substance to be applied, and the weight ratio to the chewing gum is preferably 0.01 to 3.00%, and more preferably 0.05 to 1.00%. For example, when the applied scent substance is menthol powder fragrance, 0.01 to 3.00% is preferable, 0.05 to 1.00% is also preferable, and 0.25 to 0.50% is more preferable. When the application amount of menthol powder flavor is less than 0.01%, the diffusion of the flavor can hardly be felt when chewing gum is started, and when the application amount is more than 3.00%, the menthol is felt when chewing gum is started The bitterness is too strong.

In addition, when the flavor material to be applied is peppermint powder flavor, it is preferably 0.01 to 2.00%, and more preferably 0.05 to 1.00%. When the coating amount of peppermint powder and spice is less than 0.01%, the flavor diffusion is hardly felt when chewing gum is started, and when the coating amount is more than 2.00%, peppermint is felt from the beginning The bitterness is too strong.

Furthermore, when the applied fragrance substance is lemon powder fruit juice, it is preferably 0.01 to 3.00%, and more preferably 0.05 to 1.00%. When the application amount of lemon powder juice is less than 0.01%, the flavor diffusion is hardly felt when chewing gum is started, and when the application amount is more than 3.00%, the lemon juice powder is felt from the beginning of chewing gum. The acidity and astringency are too strong.

When the applied fragrance substance is fumaric acid, it is preferably 0.01 to 3.00%, more preferably 0.05 to 1.00%, and most preferably 0.25 to 0.50%. When the application amount of fumaric acid is less than 0.01%, the diffusion of the flavor can hardly be felt when chewing gum is started, and when the application amount is more than 3.00%, the acidity is too strong when chewing gum is started. And the flavor balance disintegrated significantly.

Furthermore, when the applied fragrance substance is a lemon powder fragrance, it is preferably 0.01 to 2.00%, more preferably 0.05 to 1.00%, and most preferably 0.25 to 0.50%. When the amount of lemon powder and spice is less than 0.01%, the flavor diffusion is hardly felt when chewing gum is started, and when the amount is more than 2.00%, the bitterness is too strong when chewing gum is started. .

Compared with the conventional chewing gum manufacturing process, the present invention can be achieved only by adding a separate step of applying a flavoring substance to a chewing gum system and applying an anti-stick powder in the rolling step. Therefore, there is no need to significantly modify existing equipment, and it can be imported at low cost. In addition, the type of the fragrance substance to be applied can be easily changed.

The chewing gum produced according to the method of the present invention, because the flavoring substance applied to the surface instantaneously in the mouth is dissolved in the saliva, and it can express a strong flavor when it is chewed.

[Example 1]

Use 20% by weight of natural resins such as natural latex, 20% by weight of vinyl acetate resin, 15% by weight of ester rubber, 10% by weight of polyisobutylene, 20% by weight of wax, 5% by weight of monoglyceride, 10 % By weight of calcium carbonate, and a rubber substrate is manufactured according to a general manufacturing method.

Based on the manufactured rubber base, the general composition shown in Table 1 was mixed with a mixer to produce chewing gum.

The finished gum is re-kneaded using an extruder. After re-kneading, the sheet-shaped rubber extruded from the extruder had a width of 54 cm, an average height of 2.93 cm, and an average cross-section of 158 cm ² . The average amount of rubber extruded was 67.2 kg / min.

Cut off the left and right ends of the sheet-shaped rubber extruded from the extruder, and then sprinkle and coat the menthol powder with a flour duster. Spray-coated menthol powder flavor composition is menthol: excipient = 20: 80. After that, sprinkle a suitable amount of sugar as an anti-stick powder.

Next, the sheet-shaped rubber was rolled in four stages by a rolling drum. The thickness of the rolled chewing gum is 1.67 mm. The chewing gum after the rolling step can be cut into a rectangular shape of a plate-like rubber having a shape of 7.20 cm × 1.90 cm according to a general manufacturing method.

The coating amount of menthol powder flavor is shown in Table 2 below, and it can be changed from 0.005% to 3.50% based on the weight of the rubber. For each of the chewing gums produced, a comprehensive sensory evaluation related to the flavor performance was performed by a trained test subject, and the evaluation results are shown in Table 2. The symbols in the table have the following meanings.

◎: It has very excellent fragrance diffusion, and the balance of the overall fragrance is good and excellent.

○: It has excellent fragrance diffusion, and the balance of the overall fragrance is also good.

(Triangle | delta): A little lack of fragrance spread, or the balance of the whole fragrance is not good.

X: Lack of fragrance diffusion or poor balance of the overall fragrance.

It can be seen from Table 2 that when the coating amount of menthol powder fragrance is 0.005% relative to the weight of the rubber, the effect of coating menthol powder fragrance is hardly felt. When the coating amount is 0.01%, although the effect is weak, the flavor diffusion increases from the beginning of chewing, and the effect of applying menthol powder flavor can be found. When coated from 0.05% to 1.00%, it has excellent flavor diffusion effect from the beginning of chewing, and the balance of the overall flavor is also good. Especially when 0.25% or 0.50% is applied, the fragrance diffusion effect is excellent, and the balance of the overall fragrance is good, which is an excellent result. When the coating amount is 3.00%, although a very strong fragrance diffusion effect can be felt from the beginning of chewing, a strong bitter taste from menthol also appears, resulting in a poor balance of the overall fragrance. When the coating amount is 3.50%, the bitterness is too strong to be suitable for chewing.

Therefore, when the applied fragrance substance is menthol powder flavor, the test result is that the coating amount is preferably 0.01 to 3.00%, 0.05 to 1.00% is also preferable, and 0.25 to 0.50% is the most preferable.

[Example 2]

Based on the rubber base manufactured in Example 1, the general composition shown in Table 1 was mixed with a mixer, and chewing gum was manufactured in the same manner as in Example 1, and then re-kneaded using an extruder. Cut off the left and right ends of the sheet-shaped rubber extruded from the extruder, and then sprinkle the peppermint powder and spice with a flour sprinkler. Peppermint powder spice composition-based excipient (Arabic rubber, etc.): spice component = 85: 15. After that, as in Example 1, the anti-stick powder was applied and then rolled and cut.

The coating amount of peppermint powder flavor is shown in Table 3 below, and it can be changed from 0.005% to 2.50% relative to the weight of the rubber. For each of the produced chewing gums, as in Example 1, a comprehensive sensory evaluation related to flavor performance was performed by trained test subjects, and the evaluation results are shown in Table 3.

It can be seen from Table 3 that when the coating amount of peppermint powder flavor is 0.005% relative to the weight of the rubber, the effect of coating peppermint powder flavor is hardly felt. When the coating amount was 0.01%, the effect was weak, but the flavor diffusion increased from the beginning of chewing. The effect of coating peppermint powder and spice was found. When coated from 0.05% to 1.00%, it has excellent peppermint flavor diffusion effect from the beginning of chewing, and the balance of the overall flavor is also good. When the application amount is 2.00%, although a very strong aroma diffusion effect can be felt from the beginning of chewing, a strong bitterness from peppermint also appears, resulting in a poor balance of the overall aroma. When the coating amount is 2.50%, the bitterness is too strong and it is not suitable for chewing.

Therefore, when the applied flavor substance is peppermint powder flavor, the test result is that the coating amount is preferably 0.01 to 2.00%, and also 0.05 to 1.00%.

[Example 3]

Based on the rubber base manufactured in Example 1, the general composition shown in Table 4 was used to produce a chewing gum by mixing with a mixer, and then re-kneaded using an extruder.

After re-kneading, cut off the left and right ends of the sheet-shaped rubber extruded from the extruder, and then sprinkle the lemon powder juice with a flour sprinkler. The composition of lemon powder juice is cyclodextrin: lemon concentrated juice = 75: 25, and the concentrated ratio of concentrated juice is 3.5 times. After that, as in Example 1, the anti-stick powder was applied and then rolled and cut.

The application amount of the lemon powder fruit juice is shown in Table 5 below, and it can be changed from 0.005% to 3.50% based on the weight of the rubber. For each of the produced chewing gums, as in Example 1, a comprehensive sensory evaluation related to flavor performance was performed using a trained test subject, and the evaluation results are shown in Table 5.

It can be seen from Table 5 that when the application amount of the lemon powder fruit juice is 0.005% relative to the weight of the rubber, the effect of applying the lemon powder fruit juice is hardly felt. When the coating amount is 0.01%, although the effect is weak, the flavor diffusion increases from the beginning of chewing, and the effect of applying lemon powder fruit juice can be found. When it is applied at 0.05% to 1.00%, it has excellent lemon flavor diffusion effect from the beginning of chewing, and the balance of the overall flavor is also good. When the application amount is 3.00%, although a very strong aroma diffusion effect can be felt from the beginning of chewing, the strong acidity and astringency of lemon juice also appear, resulting in a poor balance of the overall aroma. When the coating amount is 3.50%, the acidity and astringency are too strong to be suitable for chewing.

Therefore, when the applied fragrance substance is lemon powder fruit juice, the test result is that the application amount is preferably 0.01 to 3.00%, and 0.05 to 1.00% is also preferable.

[Example 4]

Based on the rubber base manufactured in Example 1, the general composition shown in Table 4 was used to mix with a mixer. Gum was produced in the same manner as in Example 1, and then re-kneaded using an extruder. After re-kneading, cut off the left and right ends of the sheet-shaped rubber extruded from the extruder, and then sprinkle and apply fumaric acid with a flour duster. Fumaric acid has a purity of over 99% and a particle size of 100 mesh pass (95%). After that, as in Example 1, the anti-stick powder was applied and then rolled and cut.

The amount of fumaric acid applied is shown in Table 6 below, and can be changed from 0.005% to 3.50% relative to the weight of the rubber. For each of the manufactured chewing gums, the same as in Example 1, a trained professional test subject was used to perform a comprehensive functional evaluation related to flavor performance, and the evaluation results are shown in Table 6.

It can be seen from Table 6 that when the application amount of fumaric acid is 0.005% relative to the weight of the rubber, the effect of applying fumaric acid is hardly felt. On the other hand, when the coating amount is 0.01%, although the effect is weak, the flavor diffusion increases from the beginning of chewing, and the effect of coating fumaric acid can be found. In the case of 0.05% to 1.00% coating, the sour taste spreads well from the beginning of chewing, and the overall aroma has good results. Especially when applied at 0.25% or 0.50%, the sour taste spreading effect is excellent, and the balance of the overall flavor is good, which is an excellent result. When the coating amount is 3.00%, although a very strong fragrance diffusion effect can be felt from the beginning of chewing, a very strong sour taste is also felt, resulting in a poor balance of the overall fragrance. When the coating amount is 3.50%, the acidity is too strong to be suitable for chewing.

Therefore, when the applied fragrance substance is fumaric acid, the test result is that the coating amount is preferably 0.01 to 3.00%, 0.05 to 1.00% is also preferable, and 0.25% to 0.50% is the most preferable.

[Example 5]

Based on the rubber base manufactured in Example 1, the general composition shown in Table 4 was used to mix with a mixer. Gum was produced in the same manner as in Example 1, and then re-kneaded using an extruder. Cut off the left and right ends of the sheet-shaped rubber extruded from the extruder, and then sprinkle the lemon powder spice with a flour sprinkler. Lemon powder flavor composition-based excipient (arabic rubber, etc.): flavor component = 85: 15. After that, as in Example 1, the anti-stick powder was applied and then rolled and cut.

The application amount of the lemon powder flavor is shown in Table 7 below, and can be changed from 0.005% to 2.50% relative to the weight of the rubber. For each of the produced chewing gums, as in Example 1, a comprehensive sensory evaluation related to flavor performance was performed by a trained test subject, and the evaluation results are shown in Table 7.

It can be seen from Table 7 that when the coating amount of the lemon powder flavor is 0.005% relative to the weight of the rubber, the effect of applying the lemon powder flavor is hardly felt. When the coating amount was 0.01%, the effect was weak, but the flavor diffusion increased from the beginning of chewing. The effect of applying lemon powder and spice was found. When it is applied at 0.05% to 1.00%, it has excellent lemon flavor diffusion effect from the beginning of chewing, and the balance of the overall flavor is also good. Especially when applied at 0.25% or 0.50%, the lemon flavor diffusion effect is excellent, and the balance of the overall flavor is good, which is an excellent result. When the coating amount is 2.00%, although a very strong fragrance diffusion effect can be felt from the beginning of chewing, a strong bitterness and astringency also appear, resulting in a poor balance of the overall fragrance. When the coating amount is 2.50%, the bitterness is too strong and it is not suitable for chewing.

Therefore, when the applied scent substance is a lemon powder flavor, the test result is that the coating amount is preferably 0.01 to 2.00%, 0.05 to 1.00% is also preferable, and 0.25% to 0.50% can obtain the desired result.

[Figure 1] A flowchart showing a method for manufacturing a non-sugar-coated chewing gum which is generally commercially available.

[Fig. 2] A schematic diagram showing the application of a fragrance substance and anti-sticking powder according to the present invention.

Claims (2)

A method for manufacturing a non-sugar-coated chewing gum, comprising a mixing step of adding a chewing gum raw material to a rubber base, and then mixing the chewing gum into a chewing gum; and a rolling step of applying anti-sticking powder to the manufactured chewing gum and rolling, It is characterized in that in the rolling step, the application of the flavor substance to the chewing gum system and the application of the anti-stick powder are performed independently, and the coating amount of the flavor substance relative to the chewing gum is 0.05% to 1.00%, wherein the flavor The substance is selected from the group consisting of menthol powder flavor, peppermint powder flavor, lemon powder fruit juice, fumaric acid, and lemon powder flavor. For example, the manufacturing method of non-sugar-coated chewing gum according to item 1 of the application, wherein the flavor substance is applied to the chewing gum before the anti-stick powder is applied.