WO2016080349A1 - Confiserie à trois couches - Google Patents

Confiserie à trois couches Download PDF

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Publication number
WO2016080349A1
WO2016080349A1 PCT/JP2015/082130 JP2015082130W WO2016080349A1 WO 2016080349 A1 WO2016080349 A1 WO 2016080349A1 JP 2015082130 W JP2015082130 W JP 2015082130W WO 2016080349 A1 WO2016080349 A1 WO 2016080349A1
Authority
WO
WIPO (PCT)
Prior art keywords
layer
gum
acidulant
weight
confectionery
Prior art date
Application number
PCT/JP2015/082130
Other languages
English (en)
Japanese (ja)
Inventor
史浩 尾▲崎▼
陽子 伊東
Original Assignee
株式会社ロッテ
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 株式会社ロッテ filed Critical 株式会社ロッテ
Priority to CN201580052794.9A priority Critical patent/CN107072241A/zh
Priority to KR1020177007444A priority patent/KR20170086463A/ko
Publication of WO2016080349A1 publication Critical patent/WO2016080349A1/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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • 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
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated

Definitions

  • This invention relates to a three-layer confectionery, for example, a three-layer confectionery such as a three-layer plate-like chewing gum.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • the thickness T4 of the center layer 4 is 1.0 mm.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • the center layer 4 may be made of soft candy, jelly, fruit paste, or the like instead of chewing gum.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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 concerned about nasty taste and odor. ⁇ Deterioration is severe, and taste and odor are conspicuous.
  • 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 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. ⁇ : 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.
  • 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.
  • 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.
  • the acidity in the center layer 4 is preferably 2.0% by weight or more.
  • 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.
  • the thickness T4 of the center layer 4 is 2.0 mm or less.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une confiserie à trois couches telle qu'une gomme à mâcher ou similaire(s) présentant une excellente stabilité dans le temps. La gomme à trois couches (confiserie à trois couches) (1) selon la présente invention comprend une couche supérieure (2) et une couche inférieure (3) composées d'un matériau de confiserie contenant une base de gomme, et une couche centrale (4) intercalée depuis le dessus par la couche supérieure (2) et depuis le dessous par la couche inférieure (3). La couche centrale (4) est composée d'un matériau de confiserie contenant de 2,0 à 10,0% en poids d'un agent acidifiant.
PCT/JP2015/082130 2014-11-21 2015-11-16 Confiserie à trois couches WO2016080349A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201580052794.9A CN107072241A (zh) 2014-11-21 2015-11-16 三层糖果
KR1020177007444A KR20170086463A (ko) 2014-11-21 2015-11-16 3층 과자

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014-236813 2014-11-21
JP2014236813A JP2016096783A (ja) 2014-11-21 2014-11-21 三層菓子

Publications (1)

Publication Number Publication Date
WO2016080349A1 true WO2016080349A1 (fr) 2016-05-26

Family

ID=56013886

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2015/082130 WO2016080349A1 (fr) 2014-11-21 2015-11-16 Confiserie à trois couches

Country Status (5)

Country Link
JP (1) JP2016096783A (fr)
KR (1) KR20170086463A (fr)
CN (1) CN107072241A (fr)
TW (1) TW201625139A (fr)
WO (1) WO2016080349A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6219054A (ja) * 1985-07-11 1987-01-27 ナビスコ・ブランズ・インコ−ポレイテツド 水分不浸透性外層を有する層状チユ−インガム
JPH04179445A (ja) * 1990-11-09 1992-06-26 Kanebo Ltd 多層構造からなる板状ガム・キャンディの製法
JPH0530914A (ja) * 1991-07-31 1993-02-09 Kanebo Ltd チユーインガム
JPH0646760A (ja) * 1992-07-30 1994-02-22 Kanebo Ltd 組合せチューインガム
JP2003506062A (ja) * 1999-08-05 2003-02-18 ダブリューエム リグリー ジュニア カンパニー 保存寿命の改良された糖菓製品及びその製造方法
JP2011519563A (ja) * 2008-05-02 2011-07-14 キャドバリー アダムス ユーエスエー エルエルシー 無糖マンニトール菓子およびその製造方法
JP2013514785A (ja) * 2009-12-21 2013-05-02 クラフト・フーズ・グローバル・ブランズ・エルエルシー コーティングされた多領域菓子およびその製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070148284A1 (en) * 2004-08-25 2007-06-28 Cadbury Adams Usa Llc. Liquid-filled chewing gum
JP6083944B2 (ja) * 2012-03-26 2017-02-22 株式会社ロッテ 経時安定性改良型三層菓子

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6219054A (ja) * 1985-07-11 1987-01-27 ナビスコ・ブランズ・インコ−ポレイテツド 水分不浸透性外層を有する層状チユ−インガム
JPH04179445A (ja) * 1990-11-09 1992-06-26 Kanebo Ltd 多層構造からなる板状ガム・キャンディの製法
JPH0530914A (ja) * 1991-07-31 1993-02-09 Kanebo Ltd チユーインガム
JPH0646760A (ja) * 1992-07-30 1994-02-22 Kanebo Ltd 組合せチューインガム
JP2003506062A (ja) * 1999-08-05 2003-02-18 ダブリューエム リグリー ジュニア カンパニー 保存寿命の改良された糖菓製品及びその製造方法
JP2011519563A (ja) * 2008-05-02 2011-07-14 キャドバリー アダムス ユーエスエー エルエルシー 無糖マンニトール菓子およびその製造方法
JP2013514785A (ja) * 2009-12-21 2013-05-02 クラフト・フーズ・グローバル・ブランズ・エルエルシー コーティングされた多領域菓子およびその製造方法

Also Published As

Publication number Publication date
CN107072241A (zh) 2017-08-18
JP2016096783A (ja) 2016-05-30
KR20170086463A (ko) 2017-07-26
TW201625139A (zh) 2016-07-16

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