WO2007100055A1 - Chewing-gum dont l'arome dure longtemps et son procede de production - Google Patents

Chewing-gum dont l'arome dure longtemps et son procede de production Download PDF

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Publication number
WO2007100055A1
WO2007100055A1 PCT/JP2007/053943 JP2007053943W WO2007100055A1 WO 2007100055 A1 WO2007100055 A1 WO 2007100055A1 JP 2007053943 W JP2007053943 W JP 2007053943W WO 2007100055 A1 WO2007100055 A1 WO 2007100055A1
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WO
WIPO (PCT)
Prior art keywords
chewing gum
taste
weight
gum
sugar
Prior art date
Application number
PCT/JP2007/053943
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English (en)
Japanese (ja)
Inventor
Ryuichi Takamiya
Hitomi Sekine
Mitsuhiro Semba
Original Assignee
Meiji Seika Kaisha, Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Seika Kaisha, Ltd. filed Critical Meiji Seika Kaisha, Ltd.
Priority to JP2008502846A priority Critical patent/JPWO2007100055A1/ja
Publication of WO2007100055A1 publication Critical patent/WO2007100055A1/fr

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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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols

Definitions

  • the present invention relates to a long-lasting chewing gum and a method for producing the same.
  • This application claims priority on March 2, 2006 based on Japanese Patent Application No. 2006-055719 filed in Japan, the contents of which are incorporated herein by reference.
  • chewing candy manufacturing methods do not go beyond the conventional manufacturing method of rolling and cutting after mixing the candy and the gum base in a hot hot melt state.
  • chewing candy in which such saccharides exist in a glassy state has a strong taste of acidity, sweetness, etc. at the beginning of mastication, but the taste decreases rapidly as it is chewed, which is lower than normal chewing gum. Does not have a taste.
  • Patent Document 1 Japanese Patent Laid-Open No. 9-271325
  • Patent Document 2 Japanese Translation of Special Publication 2005-531319
  • Patent Document 3 Japanese Patent Application Laid-Open No. 47-23569
  • Patent Document 4 JP-A-53-24066
  • An object of the present invention is to provide a chewing gum that has a long-lasting taste and a method for producing the same in a chewing gum that has chewing properties when chewed with a candy-like soup. It is to provide.
  • a gum base is preliminarily mixed with at least one of a sour agent and a high-intensity sweetener at 60 to 160 ° C to prepare a taste-adsorbing gum base,
  • a method for producing a taste-sustaining chewing gum characterized by filling a mold with a fluid chewing gum dough containing a saccharide, a taste-adsorbing gum base and a seed agent, and a presentation produced by the production method.
  • the present invention includes the following inventions. (1) The following steps 1-5
  • Step 1 preliminarily mixing the gum base with at least one of a sour agent and a high-intensity sweetener at 60 to 160 ° C. to prepare a taste-adsorbing gum base;
  • Step 2a After mixing the taste-adsorbed gum base with a saccharide, heating to melt the saccharide at 110 to 160 ° C;
  • Step 3a Cooling the taste-adsorbed gum base in which the sugar is mixed and melted, and adding and mixing the seed agent while maintaining the temperature at 65 to 95 ° C;
  • Step 4 Filling the mold with the fluid chewing gum dough containing the saccharide, the taste-adsorbing gum base and the seed agent obtained in Step 3a, and molding the mold,
  • Step 5 Cooling and solidifying the molded chewing gum dough, and peeling it from the mold.
  • a method for producing a taste-sustained chewing gum (Production method a including Step 2a and Step 3a).
  • Step 1 preliminarily mixing the gum base with at least one of a sour agent and a high-intensity sweetener at 60 to 160 ° C. to prepare a taste-adsorbing gum base;
  • Step 2b a step of heating and melting sugar at 110 to 180 ° C;
  • Step 3b a step of adding and mixing the seed agent and the taste-adsorbing gum base while the sugar is cooled and the temperature is maintained at 65 to 95 ° C;
  • Step 4 Filling the mold with the fluid chewing gum dough containing the saccharide, the taste-adsorbing gum base and the seed agent obtained in Step 3b, and molding the mold.
  • Step 5 Cooling and solidifying the molded chewing gum dough, and peeling it from the mold.
  • a method for producing a taste-sustained chewing gum (Production method b including Step 2b and Step 3b).
  • the sugar alcohol content in the sugar is 80 to L00% by weight of the total weight of the sugar.
  • the content rate of 50 to 90 weight% is mentioned suitably, for example.
  • the kashi-dashi has a crisp, candy-like sensation, and the chewing ability comes out as it is chewed. It is possible to improve palatability.
  • FIG. 1 is a graph showing the acidity of each chewing time as a sensory value and comparing Example 1 with Comparative Example 1.
  • FIG. 2 is a graph showing the intensity of sweetness for each chewing time as a sensory value and comparing Example 2 with Comparative Example 2.
  • FIG. 3 A graph showing the strength of taste as a sensory value by combining the strength of sourness and sweetness for each chewing time, and comparing Example 5 with Comparative Example 3. is there.
  • FIG. 4 is a graph showing the acidity of each chewing time as a sensory value and comparing Example 6 with Comparative Example 4.
  • FIG. 5 is a graph showing the intensity of sweetness for each chewing time as a sensory value and comparing Example 7 with Comparative Example 5.
  • Step 1 in order to increase the taste, the gum base is previously heated and mixed with the sour agent and Z or high-intensity sweetener as taste ingredients, and the taste-adsorbing gum base is obtained.
  • the gum base of the present invention include natural rubber such as chicle, ester gum that is glycerin ester of rosin, synthetic rubber such as vinyl acetate, polyisobutylene, and polybutene. One or more of them are mixed.
  • the amount of gum base is the whole chewing gum dough
  • the temperature range which heat-mixes is 60-160 degreeC, Preferably 80-130 degreeC is good.
  • the acidulant of the present invention refers to citrate, malic acid, tartaric acid, acetic acid, fumaric acid, ascorbic acid and the like
  • the high-intensity sweetener refers to sucralose, acesulfame potassium, aspartame, stevia, saccharin and the like.
  • a plurality of acidulants or high-intensity sweeteners may be used in combination, or an acidulant and a high-intensity sweetener may be used in combination.
  • the content of the acidulant is usually 0.5 to 10% by weight, preferably 1 to 8% by weight of the chewing gum dough. If it is less than 5% by weight, it does not have a sufficient taste. If it exceeds 10% by weight, the acidity is too strong and the balance of the taste is lost.
  • the content of the high-intensity sweetener is usually 0.05-1 to 5% by weight, preferably 0.1 to 1% by weight of the chewing gum dough. If it is less than 0.05% by weight, it does not have sufficient taste. If it exceeds 1.5% by weight, the sweetness is too strong and the balance of the taste is lost. In this step 1, carbohydrates described later are not mixed.
  • Step 2 and Step 3 a fluid chewing gum dough comprising at least the taste-adsorbed gum base obtained in Step 1 and a saccharide is produced.
  • the production method of the present invention includes a heating and melting step and a cooling step for carbohydrates, even if the production method a) and the production method b) are shifted.
  • Step 2 as a sugar heating and melting step, the sugar and the gum base may be heated and melted together after mixing the sugar with the taste-adsorbing gum base as in Step 2a).
  • step 2b the saccharide may be previously heated and melted alone.
  • the melting temperature is preferably 110 to 160 ° C.
  • the melting temperature is 110 to 180. ° c is preferred.
  • the taste-adsorbing gum base and sugar are heated and melted individually, and then melted into the melted taste-adsorbing gum base and melt.
  • the taste-adsorbed gum base and the sugar are separated, and the chewing gum dough does not become as it is.
  • a seed agent described later is added to integrate the taste-adsorbing gum base and sugar in the chewing gum dough.
  • Examples of the saccharide of the present invention include monosaccharides such as glucose and mannose, disaccharides such as sucrose, trehalose and maltose, sugar alcohols such as xylitol, erythritol, sorbitol, maltitol, and latinite, starch syrup, etc. You can use what you use. Further, the amount of the saccharide is preferably 50 to 90% by weight of the whole chewing gum dough. In particular, the group power consisting of xylitol, erythritol, sorbitol and maltitol is selected.
  • the fluid state is maintained and the mold is immediately filled into the mold. This is preferable because it is easily solidified later.
  • it is preferable to add water or starch syrup and heat it in a moisture-containing state because it melts easily.
  • step 3 the molten saccharide is cooled, and the seed agent is added within a predetermined temperature range.
  • the temperature range during this addition is preferably 65 to 95 ° C. in both the production methods a) and b).
  • step 3a the mixture obtained by mixing and melting the saccharide and the taste-adsorbing gum base is cooled, and the seed agent is added and mixed while maintaining the temperature range of 65 to 95 ° C.
  • step 3b the saccharide melted alone is cooled, and the taste-adsorbing gum base is added and mixed together with the seed agent while maintaining the temperature range of 65 to 95 ° C.
  • the seed agent of the present invention is a thickening accelerator for crystallizing molten sugar, and is the same sugar crystal as the sugar contained in the resulting chewing gum.
  • the ratio of the amount of seed agent added is 4-30% by weight with respect to the molten saccharide, preferably 5-40% by weight with respect to the same saccharide as the seed agent. Is preferred. If no seeding agent is added, Thus, the chewing gum dough cannot be obtained in which the taste-adsorbing gum base and the molten sugar remain separated, and the taste-adsorbing gum base and sugar are integrated.
  • step 3b when the saccharide is heated and melted alone as in step 2b), after cooling to the preferred temperature (65 to 95 ° C) in step 3b), Add taste adsorbing gum base.
  • the order of addition is not limited, and the seed agent may be first or later, or may be added simultaneously.
  • a fragrance in any case of production method a) or production method b), a fragrance, a coloring agent, a wax such as rice wax or strength lunaba wax, an emulsifier such as a saturated fatty acid stearate-based monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, etc.
  • Ingredients such as inorganic fillers such as calcium carbonate and talc may be added directly to the gum base before preparing the taste-adsorbing gum base, or may be added when the seed agent is added and mixed.
  • these raw materials may be added to the taste-adsorbing gum base before melting the sugar, or may be added after melting or after adding the seeding agent.
  • an acidulant and a high-intensity sweetener may be further added separately from those previously adsorbed and mixed with the gum base. These may be added before melting of the saccharide or after melting or after addition of the seed agent.
  • the heat-sensitive additive component may be added to the chewing gum dough immediately before filling into the mold, or may be filled into the mold separately from the chewing gum dough.
  • step 4 the fluid chewing gum dough obtained in step 3 is filled into a mold and molded.
  • the flowable chewing gum dough includes at least a sugar, a taste-adsorbing gam base, and a seed agent.
  • step 5 after filling the mold with the fluid chewing gum dough, it is cooled to solidify the chewing gum dough. Then, it peels from the mold.
  • a resin mold, a metal mold, a silicon mold, a starch mold or the like can be used.
  • the cooling temperature for solidifying the filled chewing gum dough is preferably in the range of 5-30 ° C.
  • a type other than the type that can be peeled off by deformation such as a silicon type or a starch type
  • there is a hole in the bottom surface and a pin is inserted into the hole to form a part of the bottom surface.
  • the use of a mold having a configuration is preferable because the chewing gum is easily pushed out by pressing the pin inserted into the hole when peeling.
  • Two or more Different chewing gum doughs can be filled to create a chewing gum in which two or more chewing gum doughs with different flavors, colors and chewing feelings are integrated. Further, the obtained chewing gum may be subjected to processing such as sugar coating.
  • xylitol powder when 8 parts by weight of xylitol powder was added and mixed as a seed agent, crystals were precipitated, and a chewing gum dough having fluidity was obtained in which a taste-adsorbing gum base and a sugar melt were combined.
  • the chewing gum dough was filled with 2 g each in a metal mold having a length of 20 mm, a width of 12 mm, and a depth of 8 mm, cooled to 20 ° C., and the bottom of the metal mold was extruded with a pin to obtain a chewing gum.
  • Ratio 1 (Comparative example corresponding to Example 1)
  • chewing gum was obtained by the same process as in Example 1 in the following steps.
  • chewing gum was obtained by the same process as in Example 1 in the following steps.
  • chewing gum was obtained by the same process as in Example 1 in the following steps.
  • Example 1 The chewing gums obtained in Example 1 and Comparative Example 1 were eaten by 4 expert panelists, and the acidity of each chewing time was evaluated according to the following evaluation criteria, and the average value was plotted.
  • Example 2 The chewing gums obtained in Example 2 and Comparative Example 2 were eaten by four specialized panelists, and the intensity of sweetness was evaluated for each chewing time according to the following evaluation criteria, and the average value was plotted.
  • a chewing gum was obtained in the same manner as in Example 1 except that 8 parts by weight of malic acid was used instead of 2 parts by weight of quenate.
  • Chewing gum was obtained in the same manner as in Example 2, except that 0.8 part by weight of sucralose was used instead of 0.2 part by weight of acesulfame potassium.
  • chewing gum was obtained by the same process as in Example 1 in the following steps.
  • Example 5 The chewing gum obtained in Example 5 and Comparative Example 3 was eaten by four specialized panelists, and the intensity of taste was evaluated for each chewing time according to the following evaluation criteria, and the average value was plotted.
  • chewing gum was obtained by the same process as in Example 1 in the following steps.
  • xylitol 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of an emulsifier were mixed and heated to 170 ° C. to obtain a mixture.
  • the mixture was cooled to 85 ° C., 22 parts by weight of a gum base previously melted at 100 ° C., 2 parts by weight of citrate, 4 parts by weight of a fragrance, and 0.5 parts by weight of a dye were added to the mixture and mixed.
  • xylitol powder 8 parts by weight of xylitol powder was added and mixed, a chewing gum dough having fluidity was obtained in which crystals were precipitated and the gum base and the sugar melt were integrated.
  • chewing gum was obtained by the same process as in Example 1 in the following steps.
  • Example 6 The chewing gums obtained in Example 6 and Comparative Example 4 were eaten by four specialized panelists, and the sourness intensity was evaluated for each chewing time according to the following evaluation criteria, and the average value was plotted.
  • chewing gum was obtained by the same process as in Example 1 in the following steps.
  • xylitol 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of an emulsifier were mixed and heated to 170 ° C. to obtain a mixture.
  • the mixture was cooled to 85 ° C, and 22 parts by weight of a gum base previously melted at 100 ° C, 0.2 parts by weight of acesulfame potassium, 4 parts by weight of a fragrance, and 0.5 parts by weight of a dye were added to the mixture and mixed. did.
  • 8 parts by weight of xylitol powder was added and mixed therewith to obtain a chewing gum dough having fluidity in which crystals were precipitated and the gum base and sugar melt were integrated.
  • chewing gum was obtained by the same process as in Example 1 in the following steps.
  • Example 7 The chewing gum obtained in Example 7 and Comparative Example 5 was evaluated by four professional panelists for the intensity of sweetness at each chewing time according to the following evaluation criteria.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un procédé permettant de produire un chewing-gum dont l'arôme dure longtemps. Le procédé se caractérise par la préparation d'une base de gomme adsorbant l'arôme : en mélangeant à chaud une base de gomme avec au moins un acidulant ou un édulcorant possédant un fort pouvoir sucrant et ce, à l'avance à une température prédéterminée ; et a) en mélangeant la base de gomme adsorbant l'arôme avec un glucide, en provoquant la fusion du glucide puis en le refroidissant, en y ajoutant un agent sous forme de cristaux et en mélangeant le tout dans des conditions où une température prédéterminée est maintenue ; ou b) en provoquant la fusion d'un glucide suivi de son refroidissement et en y ajoutant un agent sous forme de cristaux et la base de gomme adsorbant l'arôme dans des conditions où une température prédéterminée est maintenue ; puis en plaçant dans un moule la pâte de chewing-gum fluide ainsi obtenue renfermant le glucide, la base de gomme adsorbant l'arôme et l'agent sous forme de cristaux afin de la mouler. Ce procédé de production permet d'obtenir un chewing-gum dont l'arôme dure longtemps. L'invention porte sur un chewing-gum qui possède une texture de type bonbon au début de sa mastication, qui acquière une propriété de mastication au cours de la mastication et dans lequel l'arôme est conservé et dure longtemps.
PCT/JP2007/053943 2006-03-02 2007-03-01 Chewing-gum dont l'arome dure longtemps et son procede de production WO2007100055A1 (fr)

Priority Applications (1)

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JP2008502846A JPWO2007100055A1 (ja) 2006-03-02 2007-03-01 呈味持続性チューインガムとその製造方法

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JP2006055719 2006-03-02
JP2006-055719 2006-03-02

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8122616B2 (en) 2008-07-25 2012-02-28 Nike, Inc. Composite element with a polymer connecting layer
JP2015532119A (ja) * 2012-10-18 2015-11-09 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 チューインガム製品及びその形成法
JP2016516429A (ja) * 2013-04-24 2016-06-09 ペルフェッティ ヴァン メッレ ソシエタ ペル アチオニＰＥＲＦＥＴＴＩ ＶＡＮ ＭＥＬＬＥ Ｓ．ｐ．Ａ． 新鮮さが長続きするチューインガム及びその製造方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5210453A (en) * 1975-05-15 1977-01-26 Life Savers Inc Chewing gum having good taste for long period and method of producing same
JPS5324066A (en) * 1976-08-13 1978-03-06 Kanebo Ltd Production of porous chewing gum
JPH10165103A (ja) * 1996-12-09 1998-06-23 Sanei Gen F F I Inc チューインガムの製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5210453A (en) * 1975-05-15 1977-01-26 Life Savers Inc Chewing gum having good taste for long period and method of producing same
JPS5324066A (en) * 1976-08-13 1978-03-06 Kanebo Ltd Production of porous chewing gum
JPH10165103A (ja) * 1996-12-09 1998-06-23 Sanei Gen F F I Inc チューインガムの製造方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8122616B2 (en) 2008-07-25 2012-02-28 Nike, Inc. Composite element with a polymer connecting layer
JP2015532119A (ja) * 2012-10-18 2015-11-09 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 チューインガム製品及びその形成法
JP2016516429A (ja) * 2013-04-24 2016-06-09 ペルフェッティ ヴァン メッレ ソシエタ ペル アチオニＰＥＲＦＥＴＴＩ ＶＡＮ ＭＥＬＬＥ Ｓ．ｐ．Ａ． 新鮮さが長続きするチューインガム及びその製造方法

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