WO2016080349A1

WO2016080349A1 - Three-layer confection

Info

Publication number: WO2016080349A1
Application number: PCT/JP2015/082130
Authority: WO
Inventors: 史浩尾▲崎▼; 陽子伊東
Original assignee: 株式会社ロッテ
Priority date: 2014-11-21
Filing date: 2015-11-16
Publication date: 2016-05-26
Also published as: CN107072241A; JP2016096783A; KR20170086463A; TW201625139A

Abstract

Provided is a three-layer confection such as a chewing gum or the like having excellent stability over time. The three-layer gum (three-layer confection) 1 according to the present invention comprises an upper layer 2 and a lower layer 3 formed from a confection material containing a gum base, and a central layer 4 sandwiched from thereabove by the upper layer 2 and from therebelow by the lower layer 3. The central layer 4 is formed from a confection material containing 2.0-10.0 wt% of an acidulant.

Description

Three-layer confectionery

This invention relates to a three-layer confectionery, for example, a three-layer confectionery such as a three-layer plate-like chewing gum.

Conventionally, in chewing gum, in order to enhance aroma and flavor, it has been proposed to add a large amount of flavor and acidulant. (For example, see Patent Documents 1 and 2)
For example, in the case of producing a plate-like chewing gum with a citrus fruit flavor, it is considered to add a large amount of acidulant in order to realize a flavor close to the actual fruit.

JP 2014-171612 A JP 2013-85553 A

In the conventional plate-shaped chewing gum, when the sour agent exceeds 2.0% by weight in the total amount of the gum, a very high moisture absorption effect is seen, and if the plate-shaped chewing gum product is stored for a certain period of time, the chewing gum is put on the wrapping paper. There is a problem that the flavor of chewing gum is deteriorated.

Therefore, a main object (solution problem) of the present invention is to provide a confectionery such as chewing gum having excellent temporal stability.

Another object of the present invention is to provide a three-layer confectionery that exhibits stability over time, particularly a strong acidity, and that is stable over a long period of time.

The invention according to claim 1 for solving the above problem is a three-layer confectionery comprising an upper layer and a lower layer made of a confectionery material including a gum base, and a center layer sandwiched from above and below by the upper layer and the lower layer. The center layer is a three-layer confectionery characterized in that it is made of a confectionery material containing 2.0 to 10.0% by weight of a sour agent.

The invention according to claim 2 is the three-layer confectionery according to claim 1, characterized in that each of the upper layer and the lower layer contains 0 to 2.0% by weight of a sour agent.

The invention according to claim 3 is the three-layer confectionery according to claim 1 or 2, wherein the center layer has a thickness of 2.0 mm or less.

According to the present invention, a three-layer confectionery that can express a very strong acidity by adding 2.0 to 5.0% by weight of the sour agent in the total amount of the confectionery and that is excellent in moisture absorption stability, flavor, and texture. Can be manufactured.

FIG. 1 is a perspective view of a three-layer gum as a three-layer confectionery according to one embodiment of the present invention.

Hereinafter, the three-layer confectionery according to the present invention will be described more specifically.

The embodiment of the present invention can be configured as a three-layer chewing gum.

FIG. 1 is a perspective view of a three-layer plate chewing gum (hereinafter referred to as “three-layer gum”) 1 as a three-layer confectionery according to one embodiment of the present invention.

The three-layer gum 1 includes an upper layer 2 and a lower layer 3, and a center layer 4 sandwiched from above and below by the upper layer 2 and the lower layer 3. In this embodiment, the upper layer 2, the lower layer 3 and the center layer 4 are all made of a gum composition containing a gum base of, for example, about 30% by weight.

The three-layer gum 1 has a thin rectangular shape (strip shape) as a whole. As an example, the short side S is 12 mm, the long side L is 43 mm, the thickness T2 of the upper layer 2 and the thickness T3 of the lower layer 3 are 1.2 mm in the same dimension, and the thickness T4 of the center layer 4 is 1.0 mm.

In addition, as a structure of the three-layer gum 1, thickness T4 of the center layer 4 should just be 2.0 mm or less, and thickness T2 of the upper layer 2 and lower layer with respect to thickness T4 of the center layer 4 3 thickness T3 is
T4 ≦ T2, T3
T2 = T3
It is good that the relationship is maintained.

The feature of this three-layer gum 1 is that the gum composition constituting the center layer 4 is highly blended with a sour agent. Specifically, the gum composition of the center layer 4 contains 2.0 to 10.0% by weight of an acidulant. On the other hand, the gum composition which comprises the upper layer 2 and the lower layer 3 is made into the same composition, and the acidulant is low-blending or is not mix | blended. Specifically, 0 to 2.0% by weight of a sour agent is blended in the gum compositions of the upper layer 2 and the lower layer 3.

By setting it as this structure, the three-layer gum 1 can be made into a confectionery (chewing gum) that expresses a strong acidity, and moisture absorption due to the acidulant is unlikely to appear on the front and back surfaces of the three-layer gum 1. It becomes a food with stable moisture absorption suppression, flavor and texture.

The method for producing the three-layer gum 1 is not particularly defined, but can be produced, for example, as described in Japanese Patent Application Laid-Open No. 2013-198462 relating to the prior application of the applicant of the present application. That is, after the gum of each layer is manufactured according to a conventional method, the discharge port is simultaneously extruded from an extruder having three layers, and is rolled and formed.

The acidulant is selected from acids that have a strong acidity in the mouth, such as adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, and salts thereof. One or more can be used.

In addition, embodiment of this invention is not limited to what comprises three layers (all of the upper layer 2, the center layer 4, and the lower layer 3) as chewing gum containing a gum base. Of the three layers, the center layer 4 may be made of soft candy, jelly, fruit paste, or the like instead of chewing gum.

According to the above manufacturing method, a chewing gum containing no sour agent in the upper layer 2 and the lower layer 3 or a low compounding chewing gum and a chewing gum containing a high sour agent in the center layer 4 are arranged to produce a three-layer gum 1 having a fixed shape. did. The formulation is as shown in Tables 1 and 2.

The size of each layer after molding was adjusted so that the short side S was 12 mm and the long side L was 43 mm. The thickness of each layer was adjusted so that the upper layer 2 and the lower layer 3 were 1.2 mm and the center layer 4 was 1.0 mm.

The three-layer gum 1 after molding was packaged using silver paper bonded with aluminum and paper. The size of the silver paper used was about 3 times the short side S of the three-layer gum 1 and about 1.5 times the long side L.

After placing the three-layer gum 1 on the silver paper in such a direction that the long side L is vertical, fold the silver paper that protrudes from the left and right outside of the long side L along the long side L, and then up and down the short side S The three-layer gum 1 was packaged by folding the silver paper protruding toward the side along the short side S.

Accelerated abuse test was conducted to confirm the quality stability of the three-layer gum 1. The three-layer gum 1 wrapped with silver paper was allowed to stand for 24 hours under accelerated abuse conditions of high temperature and high humidity. About the three-layered gum 1 after accelerated abuse, the presence or absence of adhesion to silver paper or color transfer was confirmed, and the hygroscopicity was evaluated. Moreover, it was evaluated by 3 trained professional panelists about whether deterioration of a flavor or food texture was seen about each chewed three layer gum 1 each.

Table 3 shows the hygroscopic evaluation of the three-layer gum 1.

Evaluation criteria in the evaluation of hygroscopicity are as follows.
[Hygroscopic evaluation criteria]
◎ Silver paper has no color transfer and no adhesion.
○ It can be peeled off from silver paper, although there is some color transfer and adhesion to silver paper.
○ 'Although the color transfer and adhesion to the silver paper is somewhat strong, it can be peeled off from the silver paper.
△ Color transfer and adhesion to silver paper is strong and difficult to peel from silver paper.
× Color transfer and adhesion to the silver paper is intense and cannot be peeled off from the silver paper.

The results of the evaluation of hygroscopicity are as follows.
[Hygroscopic evaluation comments]
When the acidulant in the center layer 4 is 10.0% by weight or less and the acidulant in the upper layer 2 and the lower layer 3 is in the range of 2.0% by weight or less, it can be peeled off from the silver paper and has relatively low hygroscopicity. As a result. However, when the acidulant in the center layer 4 was 15.0% by weight, significant moisture absorption was observed such that the three-layer gum 1 could not be peeled from the silver paper. Even when the acidulant in the upper layer 2 and the lower layer 3 is 3.0% by weight, it is difficult to peel the three-layer gum 1 from the silver paper when the acidulant in the center layer 4 is 5.0% or more. As a result, strong moisture absorption was observed.

Accordingly, the acidulant in the center layer 4 is preferably 10.0% by weight or less, and the acidulant in the upper layer 2 and the lower layer 3 is preferably 0 to 2.0% by weight.

Table 4 shows the evaluation of the flavor of the three-layer gum 1.

The evaluation criteria in flavor evaluation are as follows.
[Flavor Evaluation Criteria]
◎ Almost no deterioration and very good flavor.
○ Although there is a little deterioration, it has a good flavor.
○ 'Although there is some deterioration, no nasty taste or odor is seen.
△ Deterioration is significant, and you may be worried about nasty taste and odor.
× Deterioration is severe, and taste and odor are conspicuous.

The results of the flavor evaluation are as follows.
[Comment on flavor evaluation]
When the acidulant in the center layer 4 is 10.0% by weight or less and the acidulant in the upper layer 2 and the lower layer 3 is in the range of 2.0% by weight or less, even if some deterioration of flavor is seen, The result was that no off-flavor was observed. However, when the acidulant in the upper layer 2 and the lower layer 3 was 3.0% by weight, a nasty taste / odour was recognized. This is thought to be due to deterioration due to moisture absorption, such as perfume ingredients. Further, even when the acidulant in the center layer 4 was 15.0% by weight, when the acidulant in the upper layer 2 and the lower layer 3 was 1.0% or more, the taste / odour was conspicuous.

Table 5 shows the evaluation of the texture of the three-layer gum 1.

The evaluation criteria in the texture evaluation are as follows.
[Evaluation criteria for texture]
◎ Very good texture.
○ Although it is slightly degraded, it has a good texture.
○ 'Deterioration is observed, but a good texture remains.
Δ: Deterioration is conspicuous and unpleasant texture.
X Deterioration is severe and has a texture unsuitable for eating.

The evaluation results of the texture are as follows.
[Comment on texture evaluation]
When the acidulant in the center layer 4 was 10.0% by weight or less and the acidulant in the upper layer 2 and the lower layer 3 was in the range of 2.0% by weight or less, the result was that a good texture was left. . However, when the acidulant in the upper layer 2 and the lower layer 3 was 3.0% by weight, when the acidulant in the center layer 4 was 5.0% by weight or more, the result was that the food texture was unfavorable. This seems to be due to stickiness due to moisture absorption. Further, even when the acidulant in the center layer 4 is 15.0% by weight, if the acidulant in the upper layer 2 and the lower layer 3 is 2.0% or more, the texture is not suitable for eating. As a result.

Summarizing the evaluation results of hygroscopicity, flavor and texture, the acidulant in the center layer 4 is 10.0% by weight or less, and the acidulant in the upper layer 2 and the lower layer 3 is 0 to 2.0% by weight. As a result, it was preferable.

In view of enhancing the taste by developing a strong acidity, the acidity in the center layer 4 is preferably 2.0% by weight or more.
[Evaluation of hygroscopicity by changing the thickness T4 of the center layer 4]
Further, the hygroscopicity was evaluated when the thickness T4 of the center layer 4 was changed.

The three-layer gum 1 was produced in the same manner as in the above example, packaged with silver paper, and then allowed to stand for 24 hours under accelerated abuse conditions of high temperature and high humidity, so that only the hygroscopicity was evaluated.

The composition of the three-layer gum 1 is 5.0% by weight of the sour agent in the center layer 4 and 1.0% by weight of the sour agent in the upper layer 2 and the lower layer 3 in accordance with the composition tables of Tables 1 and 2. It was made to become. The size of each layer after molding is adjusted so that the short side S is 12 mm and the long side L is 43 mm, the thickness of each layer is fixed at 1.2 mm for the upper layer 2 and the lower layer 3, and the center layer 4 is 1 The thickness was adjusted to 0.0 mm, 1.5 mm, 2.0 mm, and 2.5 mm.

Table 6 shows the results of hygroscopic evaluation.

The evaluation criteria for hygroscopicity are as follows.
[Hygroscopic evaluation criteria]
◎ Silver paper has no color transfer and no adhesion.
○ It can be peeled off from silver paper, although there is some color transfer and adhesion to silver paper.
○ 'Although the color transfer and adhesion to the silver paper is somewhat strong, it can be peeled off from the silver paper.
△ Color transfer and adhesion to silver paper is strong and difficult to peel from silver paper.
× Color transfer and adhesion to the silver paper is intense and cannot be peeled off from the silver paper.

Comments on the hygroscopic evaluation when the thickness T4 of the center layer 4 is changed are as follows.
[Comments on hygroscopic evaluation]
When the thickness T4 of the center layer 4 was 2.0 mm or less, it was possible to peel from the silver paper, resulting in relatively low hygroscopicity. However, when the thickness T4 of the center layer 4 was 2.5 mm, it was difficult to peel the three-layer gum 1 from the silver paper, and strong moisture absorption was recognized.

Therefore, it is preferable that the thickness T4 of the center layer 4 is 2.0 mm or less.

According to this invention, it is possible to provide a three-layer confectionery having a good sourness and other flavors as a confectionery and having excellent stability over time, which is beneficial to the confectionery market.

1 Three-layer gum (three-layer confectionery)
2 Upper layer 3 Lower layer 4 Center layer S Short side L Long side T2 Upper layer 2 thickness T3 Lower layer 3 thickness T4 Center layer 4 thickness

Claims

An upper layer and a lower layer composed of a confectionery material including a gum base;
A three-layer confectionery comprising a center layer sandwiched from above and below by the upper layer and the lower layer,
The three-layer confectionery characterized in that the center layer is made of a confectionery material containing 2.0 to 10.0% by weight of a sour agent.
The three-layer confectionery according to claim 1, wherein each of the upper layer and the lower layer contains 0 to 2.0% by weight of a sour agent.
The three-layer confectionery according to claim 1 or 2, wherein the center layer has a thickness of 2.0 mm or less.