WO2016035792A1 - Method for determining composition of gum base - Google Patents
Method for determining composition of gum base Download PDFInfo
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- WO2016035792A1 WO2016035792A1 PCT/JP2015/074858 JP2015074858W WO2016035792A1 WO 2016035792 A1 WO2016035792 A1 WO 2016035792A1 JP 2015074858 W JP2015074858 W JP 2015074858W WO 2016035792 A1 WO2016035792 A1 WO 2016035792A1
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- gum base
- gum
- raw material
- contact angle
- fragrance
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- 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
Definitions
- the present invention relates to a method for determining a gum base composition.
- Chewing gum is a confectionery obtained by mixing a sweetener, a fragrance, and the like with a gum base, and enjoys flavor by chewing.
- the sweetener contained in the gum is eluted or the flavor is released, so that the flavor is obtained, but the flavor decreases with time.
- a technique for improving the flavor expression during chewing gum chewing or keeping it longer is disclosed.
- Patent Document 1 discloses a method of producing a taste-sustained chewing gum base characterized by adding and blending polyvinyl ester particles containing a flavoring agent to a gum base.
- Patent Document 2 discloses a chewing gum in which L-menthol is clathrated with cyclodextrin and has an excellent refreshing feeling.
- a method for determining the composition of a gum base to be used for a gum comprising a step of referring to a value of a contact angle between a gum base or a raw material used for constituting the gum base and a fragrance used for the gum. To determine the gum base formulation.
- the contact angle between a gum base or a raw material thereof and a fragrance that has been measured in advance by selecting a raw material having a larger numerical value, it is possible to efficiently specify a specific material without excessive trial and error.
- the gum base formulation for increasing the flavor expression of the fragrance was determined, and a preferable gum base was obtained.
- the term “gum base blend” means the type and blending ratio of one or more raw materials used for the gum base.
- the raw material constituting the gum base is not particularly limited as long as the raw material can be used for the gum base.
- examples thereof include natural rubber, synthetic rubber, vinyl acetate, chicle, gelton, gutta percha, ester gum and petroleum refined wax (microcrystalline wax).
- the perfume is not particularly limited as long as the contact angle with the gum base material can be measured, and it does not matter whether the form at normal temperature or normal pressure is solid or liquid.
- examples thereof include d-limonene, citral, L-menthol, L-mentholone, L-carvone and 1,8-cineole.
- the solid fragrance can be used for measurement of the contact angle between the raw material used for the gum base and the fragrance by melting it into a liquid form by heating or the like as necessary.
- the method for measuring the contact angle between the raw material and the fragrance used for the gum base is not particularly limited, but it can be measured by the conventional method for measuring the contact angle between solid and droplet.
- liquid fragrance is dropped on the surface of a raw material used for a smooth and horizontal gum base, and the angle between the tangent to the surface of the droplet where the surface of the droplet contacts the raw material and the surface of the gum base is measured.
- the contact angle can be measured.
- DM-500 manufactured by Kyowa Interface Science Co., Ltd. can be used for measuring the contact angle.
- a plurality of existing gum bases are prepared, the contact angles of each gum base and a specific fragrance are compared, and contact is made.
- the gum base used as the foundation is prepared, one kind is selected from the raw material of the gum base, and based on the recipe of the contact angle of the raw material and the fragrance used for the gum base that has been measured in advance.
- a method of changing the contact angle of the whole gum base with the specific fragrance by replacing the raw material with a raw material having a different contact angle with the specific fragrance is mentioned.
- a step of determining the gum base formulation by the determination method of the gum base formulation there are a step of determining the gum base formulation by the determination method of the gum base formulation and a step of manufacturing the gum base based on the determined gum base formulation.
- a gum is produced by further mixing sweeteners, flavors, acidulants, colorants, etc. with a gum base produced based on the gum base formulation determined by the method for determining the gum base formulation. The process of doing is also mentioned.
- the gum base manufacturing method and the gum manufacturing method using the gum base may be any general gum base and gum manufacturing method. For example, sweeteners, flavors, acidulants, coloring agents, etc. are added to the gum base, and the mixture is uniformly kneaded and then rolled, cut and molded, or a mixture of the gum base and sugars molded into powder or granules is tableted. Methods and the like.
- the contact angles of each gum base and a specific fragrance are compared, and those having a large contact angle are selected. do it.
- flavor, and other normal chewing gum may be contained in the gum base which measures a contact angle in the range with the effect of this invention.
- the raw materials included in the existing existing gum base formulation and the raw materials that can be newly added at the examination stage are included. Therefore, it is preferable to increase the blending ratio of the raw material having a large contact angle with the fragrance as much as possible. On the other hand, it is preferable to select a material having a contact angle as small as possible as a raw material for reducing the blending ratio.
- the existing existing gum base formulation may be a general formulation and is not particularly limited.
- flavor which wants to improve flavor expression is measured about the raw material which comprises the existing gum base used as a foundation, and the raw material which wants to add to a gum base newly.
- one kind of raw material is selected from the raw materials constituting the existing gum base. This is designated as raw material A.
- a raw material having a contact angle larger than that of the raw material A is selected from the raw materials whose contact angle values are known. This is designated as raw material B. Part or all of the raw material A in the gum base is replaced with the raw material B.
- a raw material B ′ having a larger contact angle than the raw material A ′ is selected, and part or all of the raw material A ′ in the gum base is selected.
- the raw material B ′ may be substituted, and this may be repeated a plurality of times.
- a gum base is produced by a conventional method based on a recipe that replaces part or all of the raw material A with the raw material B from the existing existing gum base.
- the measurement of the strength of maintaining the expression of a specific fragrance during chewing gum is done by sensory evaluation, in which a specialized panel chews the gum and evaluates the quality of the gum over time, and the gum is mechanically kneaded by imitating chewing.
- a method of analyzing a mass spectrum of a flavor component released into a space or other methods can be used.
- PTR-MS analysis is one of mass spectrum analysis methods, and utilizes the principle that organic carbon R in a gas is cationized to RH + by reacting H 3 O + ions with a sample gas. By measuring the H 3 O + concentration and the generated RH + concentration, the concentration of the substance R to be measured can be measured.
- the synthetic rubber preparation used was composed of 35% by weight of polyisobutylene having a polymerization degree of 500,000 and 65% by weight of microcrystalline wax.
- the natural rubber preparation used was composed of 70% natural rubber and 30% microcrystalline wax.
- the gum using the gum base in which the raw material having a large contact angle with the L-menthol melt was increased and the raw material having a small contact angle was reduced had a stronger feeling of sustained L-menthol.
- Comparative Production Example 2 A gum base was prepared using a normal production method with the raw materials and blending ratios shown in Table 4. Based on the formulation of Comparative Production Example 2, the formulation of Production Example 2, which is the main formulation with an increased amount of gutta percha having a large contact angle with d-limonene, is a natural rubber formulation with a large contact angle with citral, The blending amount was increased to the blend of Production Example 3 as the main blend. The contact angle between the obtained gum base and d-limonene and citral was measured.
- the contact angle between the gum base of Production Example 2 and d-limonene was significantly larger than the contact angle between Comparative Production Example 2 and d-limonene. Further, the contact angle between the gum base of Production Example 3 and citral was significantly larger than the contact angle between Comparative Production Example 2 and citral.
- PTR-MS proto transfer reaction mass spectrometer
- gums D and E are easier to release the aromatic component than the gum C.
- gum D had a strong lemon peel-like scent from the beginning. This scent is characteristic of d-limonene.
- gum D lasted longer than gum C.
- Gum E felt a strong citrus scent. This fragrance is characteristic of citral.
- Gum E lasted longer than Gum C.
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Abstract
Disclosed is a method for determining the composition of a gum base to be used in a chewing gum, said method being characterized by comprising a step for referring to a contact angle between the gum base or a starting material used for preparing the gum base and a perfume to be used in the chewing gum.
Description
本発明は、ガムベース配合の決定方法に関するものである。
The present invention relates to a method for determining a gum base composition.
チューインガムはガムベースに甘味料、香料等を混合して得られる菓子であり、咀嚼することで香味を楽しむものである。チューインガムを咀嚼すると、ガム中に含まれる甘味料が溶出したり、香料が放出したりすることでその香味が得られるが、時間が経過すると共にその香味が減少する。この問題点を解決するため、チューインガム咀嚼時の香味発現を向上させたり、より長く持続させたりする技術が開示されている。
Chewing gum is a confectionery obtained by mixing a sweetener, a fragrance, and the like with a gum base, and enjoys flavor by chewing. When chewing gum is chewed, the sweetener contained in the gum is eluted or the flavor is released, so that the flavor is obtained, but the flavor decreases with time. In order to solve this problem, a technique for improving the flavor expression during chewing gum chewing or keeping it longer is disclosed.
特許文献１には、呈味料を含有したポリビニルエステル類の粒子をガムベースに添加配合することを特徴とする呈味持続性チューインガムベースの製造方法が開示されている。
Patent Document 1 discloses a method of producing a taste-sustained chewing gum base characterized by adding and blending polyvinyl ester particles containing a flavoring agent to a gum base.
特許文献２には、Ｌ－メントールをサイクロデキストリンで包接した、清涼感の持続性に優れているチューインガムが開示されている。
Patent Document 2 discloses a chewing gum in which L-menthol is clathrated with cyclodextrin and has an excellent refreshing feeling.
しかしながら、これら粉末化あるいはカプセル化した香料は独特の食感を有することから、ガム中に一定量以上配合すると異物感が出て好ましくないため、ガムベースに配合できる量に制限がある。また、その香料製剤の製造工程が複雑であることからコスト面においてもその使用量に制限がある。
However, since these powdered or encapsulated fragrances have a unique texture, it is not preferable to add a certain amount or more to the gum, which is undesirable, and there is a limit to the amount that can be added to the gum base. Moreover, since the manufacturing process of the fragrance | flavor formulation is complicated, the usage-amount is restrict | limited also in terms of cost.
本発明者らは、鋭意検討の結果、特殊な原料やガム製造時に特殊な工程を必要としない、特定の香料の香味発現を向上させるためのガムベース配合の改良方法を発明した。すなわち、
（１）ガムに使用するガムベース配合の決定方法であって、ガムベース又はガムベースを構成するために使用する原料と、ガムに使用する香料との接触角の値を参照する工程を有することを特徴とする、ガムベース配合の決定方法。
（２）基礎となるガムベースを構成している原料を一つ選択し、さらにその原料よりもその香料との接触角の値が大きい原料を選択し、基礎となるガムベース中の前者原料の一部又は全部を後者原料に置換することを特徴とする、（１）に記載のガムベース配合の決定方法。
（３）ガムベース又はガムベースを構成するために使用する原料と、ガムに使用する香料との接触角を測定する工程を有することを特徴とする、
（１）又は（２）に記載のガムベース配合の決定方法。
（４）（１）～（３）に記載の決定方法を利用したガムベースの製造方法。 As a result of intensive studies, the present inventors have invented a method for improving a gum base composition for improving the flavor expression of a specific fragrance, which does not require a special raw material or a special process when manufacturing a gum. That is,
(1) A method for determining the composition of a gum base to be used for a gum, comprising a step of referring to a value of a contact angle between a gum base or a raw material used for constituting the gum base and a fragrance used for the gum. To determine the gum base formulation.
(2) Select one of the ingredients that make up the base gum base, then select a raw material with a larger contact angle with the fragrance than that ingredient, and a part of the former ingredients in the base gum base Or the whole is substituted by the latter raw material, The determination method of the gum base composition as described in (1) characterized by the above-mentioned.
(3) The method includes measuring a contact angle between a gum base or a raw material used for constituting the gum base and a fragrance used for the gum,
(1) The determination method of the gum base composition as described in (2).
(4) A method for producing a gum base using the determination method according to (1) to (3).
（１）ガムに使用するガムベース配合の決定方法であって、ガムベース又はガムベースを構成するために使用する原料と、ガムに使用する香料との接触角の値を参照する工程を有することを特徴とする、ガムベース配合の決定方法。
（２）基礎となるガムベースを構成している原料を一つ選択し、さらにその原料よりもその香料との接触角の値が大きい原料を選択し、基礎となるガムベース中の前者原料の一部又は全部を後者原料に置換することを特徴とする、（１）に記載のガムベース配合の決定方法。
（３）ガムベース又はガムベースを構成するために使用する原料と、ガムに使用する香料との接触角を測定する工程を有することを特徴とする、
（１）又は（２）に記載のガムベース配合の決定方法。
（４）（１）～（３）に記載の決定方法を利用したガムベースの製造方法。 As a result of intensive studies, the present inventors have invented a method for improving a gum base composition for improving the flavor expression of a specific fragrance, which does not require a special raw material or a special process when manufacturing a gum. That is,
(1) A method for determining the composition of a gum base to be used for a gum, comprising a step of referring to a value of a contact angle between a gum base or a raw material used for constituting the gum base and a fragrance used for the gum. To determine the gum base formulation.
(2) Select one of the ingredients that make up the base gum base, then select a raw material with a larger contact angle with the fragrance than that ingredient, and a part of the former ingredients in the base gum base Or the whole is substituted by the latter raw material, The determination method of the gum base composition as described in (1) characterized by the above-mentioned.
(3) The method includes measuring a contact angle between a gum base or a raw material used for constituting the gum base and a fragrance used for the gum,
(1) The determination method of the gum base composition as described in (2).
(4) A method for producing a gum base using the determination method according to (1) to (3).
本発明により、あらかじめ測定しておいたガムベース又はその原料と香料との接触角を参照し、その数値がより大きな原料を選択することで、過度の試行錯誤をすることなく、効率的に特定の香料の香味発現を高めるためのガムベース配合を決定し、好ましいガムベースを得られた。
By referring to the contact angle between a gum base or a raw material thereof and a fragrance that has been measured in advance according to the present invention, by selecting a raw material having a larger numerical value, it is possible to efficiently specify a specific material without excessive trial and error. The gum base formulation for increasing the flavor expression of the fragrance was determined, and a preferable gum base was obtained.
以下、本発明の実施形態について詳細に説明する。
本発明の態様において、ガムベース配合とは、ガムベースに使用する１又は複数の原料の種類及びその配合率を意味する。 Hereinafter, embodiments of the present invention will be described in detail.
In the embodiment of the present invention, the term “gum base blend” means the type and blending ratio of one or more raw materials used for the gum base.
本発明の態様において、ガムベース配合とは、ガムベースに使用する１又は複数の原料の種類及びその配合率を意味する。 Hereinafter, embodiments of the present invention will be described in detail.
In the embodiment of the present invention, the term “gum base blend” means the type and blending ratio of one or more raw materials used for the gum base.
本発明の態様において、ガムベースを構成する原料はガムベースに使用できる原料であれば特に限定されない。例えば、天然ゴム、合成ゴム、酢酸ビニル、チクル、ジェルトン、グッタペルカ、エステルガム及び石油精製ワックス（マイクロクリスタリンワックス）等が挙げられる。
In the embodiment of the present invention, the raw material constituting the gum base is not particularly limited as long as the raw material can be used for the gum base. Examples thereof include natural rubber, synthetic rubber, vinyl acetate, chicle, gelton, gutta percha, ester gum and petroleum refined wax (microcrystalline wax).
本発明の態様において、香料は、ガムベース原料との接触角が測定できれば特に限定されず、その常温・常圧での形態が固体であるか、液体であるかを問わない。例えば、ｄ－リモネン、シトラール、Ｌ－メントール、Ｌ－メントン、Ｌ－カルボン及び１，８－シネオール等が挙げられる。固体の香料は、必要に応じて加熱等により溶融して液状にすることにより、ガムベースに使用する原料と香料との接触角の測定に用いることができる。
In the embodiment of the present invention, the perfume is not particularly limited as long as the contact angle with the gum base material can be measured, and it does not matter whether the form at normal temperature or normal pressure is solid or liquid. Examples thereof include d-limonene, citral, L-menthol, L-mentholone, L-carvone and 1,8-cineole. The solid fragrance can be used for measurement of the contact angle between the raw material used for the gum base and the fragrance by melting it into a liquid form by heating or the like as necessary.
本発明の態様において、ガムベースに使用する原料と香料との接触角の測定方法は、特に限定されないが、従来の固体―液滴間の接触角測定方法により測定することができる。例えば、平滑かつ水平なガムベースに使用する原料表面に、液状の香料を滴下し、その液滴表面が原料に接する部分での液滴表面の接線と、ガムベース原料面とのなす角を測定することにより接触角を測定できる。接触角の測定には、例えば協和界面科学株式会社製ＤＭ－５００を使用することができる。
In the embodiment of the present invention, the method for measuring the contact angle between the raw material and the fragrance used for the gum base is not particularly limited, but it can be measured by the conventional method for measuring the contact angle between solid and droplet. For example, liquid fragrance is dropped on the surface of a raw material used for a smooth and horizontal gum base, and the angle between the tangent to the surface of the droplet where the surface of the droplet contacts the raw material and the surface of the gum base is measured. The contact angle can be measured. For example, DM-500 manufactured by Kyowa Interface Science Co., Ltd. can be used for measuring the contact angle.
ガムベースに使用する原料と香料との接触角を参照してガムベース配合を決定する方法の一態様としては、複数の既存のガムベースを準備し、各ガムベースと特定の香料の接触角を比較し、接触角の大小に基づいて使用するガムベースを選択する方法が挙げられる。また、他の一態様としては、あらかじめガムベースに使用する原料と香料の接触角の測定による配合表を準備し、特定の香料との接触角の大小に基づいて原料及び配合率を選択する方法が挙げられる。また、他の一態様としては、基礎となるガムベースを準備し、そのガムベースの原料から１種類を選択し、あらかじめ測定しておいたガムベースに使用する原料と香料の接触角の配合表に基づいて、その原料を特定の香料との接触角の異なる原料に置換していくことで、ガムベース全体の特定の香料との接触角を変化させる方法が挙げられる。
As one aspect of the method of determining the gum base formulation with reference to the contact angle between the raw material used for the gum base and the fragrance, a plurality of existing gum bases are prepared, the contact angles of each gum base and a specific fragrance are compared, and contact is made. There is a method of selecting a gum base to be used based on the size of the corner. Moreover, as another aspect, there is a method of preparing a blending table by measuring contact angles of raw materials and fragrances that are used in a gum base in advance, and selecting raw materials and blending ratios based on the contact angles with specific fragrances. Can be mentioned. Moreover, as another one aspect | mode, the gum base used as the foundation is prepared, one kind is selected from the raw material of the gum base, and based on the recipe of the contact angle of the raw material and the fragrance used for the gum base that has been measured in advance. A method of changing the contact angle of the whole gum base with the specific fragrance by replacing the raw material with a raw material having a different contact angle with the specific fragrance is mentioned.
ガムベース配合の決定方法を利用する一態様としては、ガムベース配合の決定方法によってガムベース配合を決定する工程及び決定されたガムベース配合に基づいてガムベースを製造する工程が挙げられる。また、他の一態様としては、さらに、ガムベース配合の決定方法によって決定されたガムベース配合に基づいて製造されたガムベースに、甘味料、香料、酸味料、着色料等を混合することによりガムを製造する工程も挙げられる。ガムベース製造方法及びそのガムベースを用いたガムの製造方法は一般的なガムベース及びガムの製造方法であればよい。例えば、ガムベースに甘味料、香料、酸味料、着色料等を添加、均質に混練した後圧延、切断成形する方法や、粉末又は顆粒に成形したガムベースと糖質等との混合物を打錠成形する方法等が挙げられる。
As an aspect of using the determination method of the gum base formulation, there are a step of determining the gum base formulation by the determination method of the gum base formulation and a step of manufacturing the gum base based on the determined gum base formulation. Moreover, as another aspect, a gum is produced by further mixing sweeteners, flavors, acidulants, colorants, etc. with a gum base produced based on the gum base formulation determined by the method for determining the gum base formulation. The process of doing is also mentioned. The gum base manufacturing method and the gum manufacturing method using the gum base may be any general gum base and gum manufacturing method. For example, sweeteners, flavors, acidulants, coloring agents, etc. are added to the gum base, and the mixture is uniformly kneaded and then rolled, cut and molded, or a mixture of the gum base and sugars molded into powder or granules is tableted. Methods and the like.
本発明の態様において、複数ある既存のガムベースの中で、特定の香料について香味発現の良いものを選択するには、各ガムベースと特定の香料の接触角を比較し、接触角が大きいものを選択すればよい。また、本発明の効果を奏する範囲で、接触角を測定するガムベース中に甘味料、香料やその他通常チューインガムを構成する原料を含有していても良い。
In the aspect of the present invention, in order to select a plurality of existing gum bases with good flavor expression for a specific fragrance, the contact angles of each gum base and a specific fragrance are compared, and those having a large contact angle are selected. do it. Moreover, the raw material which comprises a sweetener, a fragrance | flavor, and other normal chewing gum may be contained in the gum base which measures a contact angle in the range with the effect of this invention.
本発明の態様において、特定の香料の香味発現を向上させるためには、基礎となる既存のガムベース配合中に含まれる原料、及び検討段階で新たに追加できる原料があればその原料も含めた中で、なるべく香料との接触角が大きい原料の配合率を増加させることが好ましい。一方、配合率を低下させる原料としては、接触角がなるべく小さいものを選択することが好ましい。
In the aspect of the present invention, in order to improve the flavor expression of a specific fragrance, the raw materials included in the existing existing gum base formulation and the raw materials that can be newly added at the examination stage are included. Therefore, it is preferable to increase the blending ratio of the raw material having a large contact angle with the fragrance as much as possible. On the other hand, it is preferable to select a material having a contact angle as small as possible as a raw material for reducing the blending ratio.
以下に、特定の香料の香味発現を向上させるための配合決定方法について例示し説明する。既存のガムベース配合を基準に、特定の香料の香味発現を高めるための改良ガムベース配合決定方法について説明する。
Hereinafter, a method for determining the formulation for improving the flavor expression of a specific fragrance will be exemplified and described. The improved gum base formulation determination method for enhancing the flavor expression of a specific fragrance will be described based on the existing gum base formulation.
基礎となる既存のガムベース配合は一般的な配合であればよく、特に限定されない。
まず基礎となる既存のガムベースを構成する原料及び、新たにガムベースに加えたい原料について、香味発現を向上させたい香料との接触角を測定する。
次に、基礎となる既存のガムベースを構成する原料の中から原料を１種類選択する。これを原料Ａとする。
次に、上記接触角の値が分かっている原料のうち、原料Ａよりも接触角の大きな原料を１種類選択する。これを原料Ｂとする。
ガムベース中の原料Ａの一部又は全部を、原料Ｂに置換する。
その後、必要に応じ、ガムベースを構成する原料から別の原料Ａ’をさらに選択し、原料Ａ’よりも接触角の大きな原料Ｂ’を選択し、ガムベース中の原料Ａ’の一部又は全部を、原料Ｂ’に置換してもよく、これを複数回繰り返しても良い。具体的には、基礎となる既存のガムベースから原料Ａの一部又は全部を原料Ｂに置換した配合表を元に、定法によりガムベースを製造する。 The existing existing gum base formulation may be a general formulation and is not particularly limited.
First, the contact angle with the fragrance | flavor which wants to improve flavor expression is measured about the raw material which comprises the existing gum base used as a foundation, and the raw material which wants to add to a gum base newly.
Next, one kind of raw material is selected from the raw materials constituting the existing gum base. This is designated as raw material A.
Next, a raw material having a contact angle larger than that of the raw material A is selected from the raw materials whose contact angle values are known. This is designated as raw material B.
Part or all of the raw material A in the gum base is replaced with the raw material B.
Thereafter, if necessary, another raw material A ′ is further selected from the raw materials constituting the gum base, a raw material B ′ having a larger contact angle than the raw material A ′ is selected, and part or all of the raw material A ′ in the gum base is selected. The raw material B ′ may be substituted, and this may be repeated a plurality of times. Specifically, a gum base is produced by a conventional method based on a recipe that replaces part or all of the raw material A with the raw material B from the existing existing gum base.
まず基礎となる既存のガムベースを構成する原料及び、新たにガムベースに加えたい原料について、香味発現を向上させたい香料との接触角を測定する。
次に、基礎となる既存のガムベースを構成する原料の中から原料を１種類選択する。これを原料Ａとする。
次に、上記接触角の値が分かっている原料のうち、原料Ａよりも接触角の大きな原料を１種類選択する。これを原料Ｂとする。
ガムベース中の原料Ａの一部又は全部を、原料Ｂに置換する。
その後、必要に応じ、ガムベースを構成する原料から別の原料Ａ’をさらに選択し、原料Ａ’よりも接触角の大きな原料Ｂ’を選択し、ガムベース中の原料Ａ’の一部又は全部を、原料Ｂ’に置換してもよく、これを複数回繰り返しても良い。具体的には、基礎となる既存のガムベースから原料Ａの一部又は全部を原料Ｂに置換した配合表を元に、定法によりガムベースを製造する。 The existing existing gum base formulation may be a general formulation and is not particularly limited.
First, the contact angle with the fragrance | flavor which wants to improve flavor expression is measured about the raw material which comprises the existing gum base used as a foundation, and the raw material which wants to add to a gum base newly.
Next, one kind of raw material is selected from the raw materials constituting the existing gum base. This is designated as raw material A.
Next, a raw material having a contact angle larger than that of the raw material A is selected from the raw materials whose contact angle values are known. This is designated as raw material B.
Part or all of the raw material A in the gum base is replaced with the raw material B.
Thereafter, if necessary, another raw material A ′ is further selected from the raw materials constituting the gum base, a raw material B ′ having a larger contact angle than the raw material A ′ is selected, and part or all of the raw material A ′ in the gum base is selected. The raw material B ′ may be substituted, and this may be repeated a plurality of times. Specifically, a gum base is produced by a conventional method based on a recipe that replaces part or all of the raw material A with the raw material B from the existing existing gum base.
ガム咀嚼時の特定の香料の発現維持強度の測定は、専門パネルがガムを咀嚼し、経時的なガム品質の評価を行う官能評価や、咀嚼を模倣してガムを機械的に混練し、ヘッドスペースに放出された香味成分をマススペクトル分析する方法やその他方法を用いることができる。ＰＴＲ－ＭＳ分析は、マススペクトル分析方法の一つで、Ｈ３Ｏ＋イオンと試料気体を反応させ、気体中の有機炭素ＲがＲＨ＋に陽イオン化される原理を利用する。Ｈ３Ｏ＋濃度と生成したＲＨ＋濃度を測定する事により、測定対象物質Ｒの濃度を測定できる。
The measurement of the strength of maintaining the expression of a specific fragrance during chewing gum is done by sensory evaluation, in which a specialized panel chews the gum and evaluates the quality of the gum over time, and the gum is mechanically kneaded by imitating chewing. A method of analyzing a mass spectrum of a flavor component released into a space or other methods can be used. PTR-MS analysis is one of mass spectrum analysis methods, and utilizes the principle that organic carbon R in a gas is cationized to RH + by reacting H 3 O + ions with a sample gas. By measuring the H 3 O + concentration and the generated RH + concentration, the concentration of the substance R to be measured can be measured.
以下に実施例を示し具体的に説明するが、本発明はこれらの実施例により何ら限定されるものではない。
合成ゴム製剤は、重合度５００，０００のポリイソブチレン３５重量％及びマイクロクリスタリンワックス重量６５％で構成されているものを使用した。天然ゴム製剤は、天然ゴム重量７０％及びマイクロクリスタリンワックス重量３０％で構成されているものを使用した。 Examples will be described in detail below, but the present invention is not limited to these examples.
The synthetic rubber preparation used was composed of 35% by weight of polyisobutylene having a polymerization degree of 500,000 and 65% by weight of microcrystalline wax. The natural rubber preparation used was composed of 70% natural rubber and 30% microcrystalline wax.
合成ゴム製剤は、重合度５００，０００のポリイソブチレン３５重量％及びマイクロクリスタリンワックス重量６５％で構成されているものを使用した。天然ゴム製剤は、天然ゴム重量７０％及びマイクロクリスタリンワックス重量３０％で構成されているものを使用した。 Examples will be described in detail below, but the present invention is not limited to these examples.
The synthetic rubber preparation used was composed of 35% by weight of polyisobutylene having a polymerization degree of 500,000 and 65% by weight of microcrystalline wax. The natural rubber preparation used was composed of 70% natural rubber and 30% microcrystalline wax.
（接触角測定）
エステルガム１．０ｇをスライドガラスに乗せ、１２０℃に加熱してスライドガラス上にエステルガムを薄く伸展させた。
結晶Ｌ－メントールを４５℃に保温し、Ｌ－メントール融液を得た。
スライドガラス上のエステルガム膜にＬ－メントール融液を２μｌ滴下し、接触角測定装置（型式：ＤＭ－５００、協和界面科学株式会社製）を使用し、エステルガムとＬ－メントール融液との接触角を測定した。
同様にして、ポリイソブチレンゴム、天然ゴム、マイクロクリスタリンワックス、酢酸ビニル樹脂、ジェルトン及びグッタペルカについて、それぞれＬ－メントール融液との接触角を測定した。
結果を表１に示した。 (Contact angle measurement)
1.0 g of ester gum was placed on a slide glass and heated to 120 ° C. to stretch the ester gum thinly on the slide glass.
The crystalline L-menthol was kept at 45 ° C. to obtain an L-menthol melt.
2 μl of L-menthol melt is dropped onto the ester gum film on the slide glass, and contact angle measuring device (model: DM-500, manufactured by Kyowa Interface Science Co., Ltd.) is used to make the ester gum and L-menthol melt. The contact angle was measured.
Similarly, the contact angles of the polyisobutylene rubber, natural rubber, microcrystalline wax, vinyl acetate resin, gelton and gutta percha with the L-menthol melt were measured.
The results are shown in Table 1.
エステルガム１．０ｇをスライドガラスに乗せ、１２０℃に加熱してスライドガラス上にエステルガムを薄く伸展させた。
結晶Ｌ－メントールを４５℃に保温し、Ｌ－メントール融液を得た。
スライドガラス上のエステルガム膜にＬ－メントール融液を２μｌ滴下し、接触角測定装置（型式：ＤＭ－５００、協和界面科学株式会社製）を使用し、エステルガムとＬ－メントール融液との接触角を測定した。
同様にして、ポリイソブチレンゴム、天然ゴム、マイクロクリスタリンワックス、酢酸ビニル樹脂、ジェルトン及びグッタペルカについて、それぞれＬ－メントール融液との接触角を測定した。
結果を表１に示した。 (Contact angle measurement)
1.0 g of ester gum was placed on a slide glass and heated to 120 ° C. to stretch the ester gum thinly on the slide glass.
The crystalline L-menthol was kept at 45 ° C. to obtain an L-menthol melt.
2 μl of L-menthol melt is dropped onto the ester gum film on the slide glass, and contact angle measuring device (model: DM-500, manufactured by Kyowa Interface Science Co., Ltd.) is used to make the ester gum and L-menthol melt. The contact angle was measured.
Similarly, the contact angles of the polyisobutylene rubber, natural rubber, microcrystalline wax, vinyl acetate resin, gelton and gutta percha with the L-menthol melt were measured.
The results are shown in Table 1.
（比較製造例１）
表２に示した原料、配合率で通常の製造法を用いてガムベースを作成した。得られたガムベースと前記Ｌ－メントール融液との接触角は２７．７°であった。 (Comparative Production Example 1)
A gum base was prepared using the normal production method with the raw materials and blending ratios shown in Table 2. The contact angle between the obtained gum base and the L-menthol melt was 27.7 °.
表２に示した原料、配合率で通常の製造法を用いてガムベースを作成した。得られたガムベースと前記Ｌ－メントール融液との接触角は２７．７°であった。 (Comparative Production Example 1)
A gum base was prepared using the normal production method with the raw materials and blending ratios shown in Table 2. The contact angle between the obtained gum base and the L-menthol melt was 27.7 °.
（製造例１）
比較製造例１のガムベース配合のうち、前記Ｌ－メントール融液との接触角が１４．８°であるエステルガムの一部を、接触角が３４．５°であるマイクロクリスタリンワックスに置換したガムベースを作成した。得られたガムベースと前記Ｌ－メントール融液との接触角は３２．６°であった。 (Production Example 1)
Of the gum base formulation of Comparative Production Example 1, a part of the ester gum having a contact angle of 14.8 ° with the L-menthol melt was replaced with a microcrystalline wax having a contact angle of 34.5 °. It was created. The contact angle between the obtained gum base and the L-menthol melt was 32.6 °.
比較製造例１のガムベース配合のうち、前記Ｌ－メントール融液との接触角が１４．８°であるエステルガムの一部を、接触角が３４．５°であるマイクロクリスタリンワックスに置換したガムベースを作成した。得られたガムベースと前記Ｌ－メントール融液との接触角は３２．６°であった。 (Production Example 1)
Of the gum base formulation of Comparative Production Example 1, a part of the ester gum having a contact angle of 14.8 ° with the L-menthol melt was replaced with a microcrystalline wax having a contact angle of 34.5 °. It was created. The contact angle between the obtained gum base and the L-menthol melt was 32.6 °.
製造例１で得られたガムベース３０重量部、キシリトール６８．６重量部、Ｌ－メントール１重量部、アスパルテーム０．３重量部及びアセスルファムＫ０．１重量部を定法により混合して粒状に成形し、１粒あたり０．９５ｇのガムＡを得た。
30 parts by weight of the gum base obtained in Production Example 1, 68.6 parts by weight of xylitol, 1 part by weight of L-menthol, 0.3 part by weight of aspartame and 0.1 part by weight of acesulfame K were mixed and molded into a granulate, 0.95 g of gum A was obtained per grain.
（比較例１）
比較製造例１で得られたガムベースを使用する以外は実施例１と同様の方法で、１粒あたり０．９５ｇのガムＢを得た。 (Comparative Example 1)
0.95 g of gum B per grain was obtained in the same manner as in Example 1 except that the gum base obtained in Comparative Production Example 1 was used.
比較製造例１で得られたガムベースを使用する以外は実施例１と同様の方法で、１粒あたり０．９５ｇのガムＢを得た。 (Comparative Example 1)
0.95 g of gum B per grain was obtained in the same manner as in Example 1 except that the gum base obtained in Comparative Production Example 1 was used.
（試験例１）
ガムＡ及びＢについて、メントールの強さの持続性について官能試験を行った。程度がきわめて強いものを５、程度がきわめて弱いものを１とし、４人の専門パネルによってガムの噛み始めから３０分後までのメントール感の強さを評価した。
結果を図１に示した。 (Test Example 1)
Gum A and B were subjected to a sensory test for the durability of menthol strength. The strength of menthol from 30 to 30 minutes after the beginning of chewing gum was evaluated by a panel of four experts, with 5 being very strong and 1 being very weak.
The results are shown in FIG.
ガムＡ及びＢについて、メントールの強さの持続性について官能試験を行った。程度がきわめて強いものを５、程度がきわめて弱いものを１とし、４人の専門パネルによってガムの噛み始めから３０分後までのメントール感の強さを評価した。
結果を図１に示した。 (Test Example 1)
Gum A and B were subjected to a sensory test for the durability of menthol strength. The strength of menthol from 30 to 30 minutes after the beginning of chewing gum was evaluated by a panel of four experts, with 5 being very strong and 1 being very weak.
The results are shown in FIG.
Ｌ－メントール融液との接触角が大きい原料を増量し、接触角が小さい原料を減量したガムベースを使用したガムのほうが、持続するＬ－メントール感が強かった。
The gum using the gum base in which the raw material having a large contact angle with the L-menthol melt was increased and the raw material having a small contact angle was reduced had a stronger feeling of sustained L-menthol.
（接触角測定）
グッタペルカ１．０ｇをスライドガラスに乗せ、１３０℃に加熱したスライドガラス上にグッタペルカを薄く伸展させた。
スライドガラス上のグッタペルカ膜にｄ－リモネンを２μｌ滴下し、接触角測定装置（型式：ＤＭ－５００、協和界面科学株式会社製）を使用し、グッタペルカとｄ－リモネン間の接触角を測定した。
同様にして、酢酸ビニル樹脂、チクル、ジェルトン、合成ゴム製剤、天然ゴム製剤、マイクロクリスタリンワックス及びエステルガムについて、それぞれｄ－リモネンとの接触角を測定した。
同様にシトラールについても接触角を測定した。
結果を表３に示した。 (Contact angle measurement)
1.0 g of gutta percha was placed on a slide glass, and the gutta percha was thinly extended on the slide glass heated to 130 ° C.
2 μl of d-limonene was dropped on the gutta percha film on the slide glass, and the contact angle between gutta percha and d-limonene was measured using a contact angle measuring device (model: DM-500, manufactured by Kyowa Interface Science Co., Ltd.).
Similarly, contact angles with d-limonene were measured for vinyl acetate resin, chicle, gelton, synthetic rubber preparation, natural rubber preparation, microcrystalline wax and ester gum, respectively.
Similarly, the contact angle was measured for citral.
The results are shown in Table 3.
グッタペルカ１．０ｇをスライドガラスに乗せ、１３０℃に加熱したスライドガラス上にグッタペルカを薄く伸展させた。
スライドガラス上のグッタペルカ膜にｄ－リモネンを２μｌ滴下し、接触角測定装置（型式：ＤＭ－５００、協和界面科学株式会社製）を使用し、グッタペルカとｄ－リモネン間の接触角を測定した。
同様にして、酢酸ビニル樹脂、チクル、ジェルトン、合成ゴム製剤、天然ゴム製剤、マイクロクリスタリンワックス及びエステルガムについて、それぞれｄ－リモネンとの接触角を測定した。
同様にシトラールについても接触角を測定した。
結果を表３に示した。 (Contact angle measurement)
1.0 g of gutta percha was placed on a slide glass, and the gutta percha was thinly extended on the slide glass heated to 130 ° C.
2 μl of d-limonene was dropped on the gutta percha film on the slide glass, and the contact angle between gutta percha and d-limonene was measured using a contact angle measuring device (model: DM-500, manufactured by Kyowa Interface Science Co., Ltd.).
Similarly, contact angles with d-limonene were measured for vinyl acetate resin, chicle, gelton, synthetic rubber preparation, natural rubber preparation, microcrystalline wax and ester gum, respectively.
Similarly, the contact angle was measured for citral.
The results are shown in Table 3.
表３において、接触角０°は、香料がガムベース原料に完全に浸透したことを示す。
In Table 3, a contact angle of 0 ° indicates that the perfume completely penetrated the gum base material.
（比較製造例２）
表４に示した原料、配合率で通常の製造方法を用いてガムベースを作成した。比較製造例２の配合を基準として、ｄ－リモネンとの接触角が大きいグッタペルカの配合量を増加した主配合とした製造例２の配合とし、シトラールとの接触角が大きい天然ゴム製剤、ジェルトンの配合量を増加して主配合とした製造例３の配合とした。得られたガムベースとｄ－リモネン及びシトラールとの接触角を測定した。 (Comparative Production Example 2)
A gum base was prepared using a normal production method with the raw materials and blending ratios shown in Table 4. Based on the formulation of Comparative Production Example 2, the formulation of Production Example 2, which is the main formulation with an increased amount of gutta percha having a large contact angle with d-limonene, is a natural rubber formulation with a large contact angle with citral, The blending amount was increased to the blend of Production Example 3 as the main blend. The contact angle between the obtained gum base and d-limonene and citral was measured.
表４に示した原料、配合率で通常の製造方法を用いてガムベースを作成した。比較製造例２の配合を基準として、ｄ－リモネンとの接触角が大きいグッタペルカの配合量を増加した主配合とした製造例２の配合とし、シトラールとの接触角が大きい天然ゴム製剤、ジェルトンの配合量を増加して主配合とした製造例３の配合とした。得られたガムベースとｄ－リモネン及びシトラールとの接触角を測定した。 (Comparative Production Example 2)
A gum base was prepared using a normal production method with the raw materials and blending ratios shown in Table 4. Based on the formulation of Comparative Production Example 2, the formulation of Production Example 2, which is the main formulation with an increased amount of gutta percha having a large contact angle with d-limonene, is a natural rubber formulation with a large contact angle with citral, The blending amount was increased to the blend of Production Example 3 as the main blend. The contact angle between the obtained gum base and d-limonene and citral was measured.
製造例２のガムベースとｄ－リモネンとの接触角は、比較製造例２とｄ－リモネンとの接触角に比べて著しく大きくなった。また、製造例３のガムベースとシトラールとの接触角は、比較製造例２とシトラールとの接触角に比べて著しく大きくなった。
The contact angle between the gum base of Production Example 2 and d-limonene was significantly larger than the contact angle between Comparative Production Example 2 and d-limonene. Further, the contact angle between the gum base of Production Example 3 and citral was significantly larger than the contact angle between Comparative Production Example 2 and citral.
比較製造例２で得られたガムベース２５重量部、キシリトール６４重量部、フマル酸１．３重量部、酒石酸０．５重量部、クエン酸７重量部、アスパルテーム１．２重量部、ｄ－リモネン０．５重量部及びシトラール０．５重量部を定法により混合して粒状に成形し、１粒あたり０．９５ｇのガムＣを得た。
25 parts by weight of the gum base obtained in Comparative Production Example 2, 64 parts by weight of xylitol, 1.3 parts by weight of fumaric acid, 0.5 parts by weight of tartaric acid, 7 parts by weight of citric acid, 1.2 parts by weight of aspartame, 0 parts of d-limonene 0.5 parts by weight and 0.5 parts by weight of citral were mixed by a conventional method to form granules, and 0.95 g of gum C was obtained per grain.
製造例２で得られたガムベースを使用する以外は同様の方法で、ｄ－リモネン及びシトラールを含有する１粒あたり０．９５ｇのガムＤを得た。
0.95 g of gum D per grain containing d-limonene and citral was obtained in the same manner except that the gum base obtained in Production Example 2 was used.
製造例３で得られたガムベースを使用する以外は同様の方法で、ｄ－リモネン及びシトラールを含有する１粒あたり０．９５ｇのガムＥを得た。
0.95 g of gum E per grain containing d-limonene and citral was obtained in the same manner except that the gum base obtained in Production Example 3 was used.
ＰＴＲ－ＭＳ（プロトン移動反応質量分析計）を用い、ガムＣ、Ｄ及びＥから放出される香気成分の量を測定した。ガム１．０ｇを９０回/分のペースで咀嚼し、咀嚼開始から１０分後までの、ガム咀嚼中に鼻から抜ける呼気中の香気成分量を経時的に測定した。
得られた結果を図２に示した。 PTR-MS (proton transfer reaction mass spectrometer) was used to measure the amount of aroma components released from gums C, D and E. 1.0 g of chewing gum was chewed at a rate of 90 times / minute, and the amount of aroma components in the breath exhaled from the nose during chewing gum from the start of chewing until 10 minutes later was measured over time.
The obtained results are shown in FIG.
得られた結果を図２に示した。 PTR-MS (proton transfer reaction mass spectrometer) was used to measure the amount of aroma components released from gums C, D and E. 1.0 g of chewing gum was chewed at a rate of 90 times / minute, and the amount of aroma components in the breath exhaled from the nose during chewing gum from the start of chewing until 10 minutes later was measured over time.
The obtained results are shown in FIG.
ガムＣに比べ、ガムＤ及びＥから放出される陽イオンが多いことが分かった。このことから、ガムＣに比べ、ガムＤ及びＥの方が香気成分を放出しやすくなっていることが示唆された。
ガムＣ、Ｄ及びＥを噛んだところ、ガムＤは最初からレモンピール様の香りが強く感じられた。この香りはｄ－リモネンの特徴である。また、ガムＤはガムＣに比べてその風味が長く持続した。
ガムＥは最初から甘い柑橘系の香りが強く感じられた。この香りはシトラールの特徴である。また、ガムＥはガムＣに比べてその風味が長く持続した。 It was found that more cations were released from gums D and E than gum C. From this, it was suggested that the gums D and E are easier to release the aromatic component than the gum C.
When chewing gums C, D and E, gum D had a strong lemon peel-like scent from the beginning. This scent is characteristic of d-limonene. In addition, gum D lasted longer than gum C.
From the beginning, Gum E felt a strong citrus scent. This fragrance is characteristic of citral. In addition, Gum E lasted longer than Gum C.
ガムＣ、Ｄ及びＥを噛んだところ、ガムＤは最初からレモンピール様の香りが強く感じられた。この香りはｄ－リモネンの特徴である。また、ガムＤはガムＣに比べてその風味が長く持続した。
ガムＥは最初から甘い柑橘系の香りが強く感じられた。この香りはシトラールの特徴である。また、ガムＥはガムＣに比べてその風味が長く持続した。 It was found that more cations were released from gums D and E than gum C. From this, it was suggested that the gums D and E are easier to release the aromatic component than the gum C.
When chewing gums C, D and E, gum D had a strong lemon peel-like scent from the beginning. This scent is characteristic of d-limonene. In addition, gum D lasted longer than gum C.
From the beginning, Gum E felt a strong citrus scent. This fragrance is characteristic of citral. In addition, Gum E lasted longer than Gum C.
Claims (4)
- ガムに使用するガムベース配合の決定方法であって、
ガムベース又はガムベースを構成するために使用する原料と、ガムに使用する香料との接触角の値を参照する工程を有することを特徴とする、
ガムベース配合の決定方法。 A method for determining a gum base formulation for use in a gum,
Characterized by having a step of referring to the value of the contact angle between the gum base or the raw material used to constitute the gum base and the fragrance used in the gum,
Determination method of gum base formulation. - 基礎となるガムベースを構成している原料を一つ選択し、
さらにその原料よりもその香料との接触角の値が大きい原料を選択し、
基礎となるガムベース中の前者原料の一部又は全部を後者原料に置換することを特徴とする、請求項１に記載のガムベース配合の決定方法。 Select one of the ingredients that make up the base gum base,
Select a raw material with a larger contact angle with the fragrance than the raw material,
The method for determining a gum base formulation according to claim 1, wherein a part or all of the former raw material in the base gum base is replaced with the latter raw material. - ガムベース又はガムベースを構成するために使用する原料と、ガムに使用する香料との接触角を測定する工程を有することを特徴とする、請求項１又は２に記載のガムベース配合の決定方法。 The method for determining a gum base composition according to claim 1 or 2, further comprising a step of measuring a contact angle between a gum base or a raw material used for constituting the gum base and a fragrance used for the gum.
- 請求項１乃至３のいずれか一つに記載の決定方法を利用したガムベースの製造方法。 A method for producing a gum base using the determination method according to any one of claims 1 to 3.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5473157A (en) * | 1977-11-22 | 1979-06-12 | Lotte Co Ltd | Spice increase of coreecontaining chewing gum |
| JPH022316A (en) * | 1988-06-14 | 1990-01-08 | Kao Corp | Chewing gum |
| JP2011504534A (en) * | 2007-11-26 | 2011-02-10 | リヴォリマー リミテッド | Amphiphilic copolymer materials |
| JP2013528369A (en) * | 2010-05-03 | 2013-07-11 | クラフト・フーズ・グローバル・ブランズ・エルエルシー | Natural chewing gum containing cellulosic material |
-
2015
- 2015-09-01 WO PCT/JP2015/074858 patent/WO2016035792A1/en active Application Filing
- 2015-09-01 JP JP2016546657A patent/JP6633528B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5473157A (en) * | 1977-11-22 | 1979-06-12 | Lotte Co Ltd | Spice increase of coreecontaining chewing gum |
| JPH022316A (en) * | 1988-06-14 | 1990-01-08 | Kao Corp | Chewing gum |
| JP2011504534A (en) * | 2007-11-26 | 2011-02-10 | リヴォリマー リミテッド | Amphiphilic copolymer materials |
| JP2013528369A (en) * | 2010-05-03 | 2013-07-11 | クラフト・フーズ・グローバル・ブランズ・エルエルシー | Natural chewing gum containing cellulosic material |
Non-Patent Citations (1)
| Title |
|---|
| YUAN Y. ET AL.: "Contact Angle and Wetting Properties.", SURFACE SCIENCE TECHNIQUES, 2013, pages 3 - 34, XP055191922, DOI: doi:10.1007/978-3-642-34243-1_1 * |
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