WO2019225285A1 - ゼラチン以外のたんぱく質及び油脂配合ソフトキャンディを含有するチューインガム - Google Patents
ゼラチン以外のたんぱく質及び油脂配合ソフトキャンディを含有するチューインガム Download PDFInfo
- Publication number
- WO2019225285A1 WO2019225285A1 PCT/JP2019/017624 JP2019017624W WO2019225285A1 WO 2019225285 A1 WO2019225285 A1 WO 2019225285A1 JP 2019017624 W JP2019017624 W JP 2019017624W WO 2019225285 A1 WO2019225285 A1 WO 2019225285A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- soft candy
- chewing gum
- protein
- chewing
- gelatin
- Prior art date
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Classifications
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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
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
- A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
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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
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- 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
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- 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
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G4/16—Chewing gum characterised by the composition containing organic or inorganic compounds containing dairy products
Definitions
- the present invention relates to a chewing gum containing proteins other than gelatin and soft candy containing fats and oils.
- Patent Document 1 it is known from Patent Document 1 that chewing gum containing soft candy can impart a soft candy-like texture to the gum.
- the use of gelatin often used for the purpose of shape retention and texture imparting of soft candy causes a phenomenon that the gum base is melted when chewing the gum, so that the amount of gelatin is limited.
- soft candy containing fats and oils has been found to exhibit the restriction more conspicuously, and it has been difficult to solve the problem with conventional blending techniques.
- Patent Document 3 discloses a chewing gum product in which a soft candy (cooked candy with a chewy texture) and a chewing gum composition are mixed, and the fat and oil in the soft candy is 1 to 10%, and the blending ratio of the soft candy and the chewing gum composition Is 1 to 65%, but there is no description of adding protein to soft candy.
- Patent Document 4 discloses a chewing gum product in which a soft candy (solid candy composition which may be chewy) is contained in a chewing gum composition, and the solid candy composition includes hydrocolloids such as sugars, flavor substances, emulsifiers, fats and gelatin. Although it is disclosed that various other active ingredients may be included, there is no description of blending protein into soft candy.
- the present invention can maintain the shape retention of gum during production and distribution, and the gum base dissolves when chewing gum even if a lot of soft candy is added. And a soft and unique texture can be imparted from the beginning of chewing. Moreover, since a high content of fats and oils that are not found in conventional gums can be blended, a flavor derived from fats and oils that are not found in normal gums can also be imparted.
- a soft candy raw material containing proteins, fats and oils is dissolved in water, and the emulsified solution is boiled and concentrated under reduced pressure.
- the resulting soft candy is kneaded with other chewing gum ingredients in a mixer and molded into a chewing gum.
- the chewing gum containing the soft candy of the present invention contains a protein other than gelatin in the soft candy. Furthermore, the protein content is 0.6% to 4.0% by weight per soft candy, and the fat content is 9.4% to 10% by weight per soft candy. The ratio of chewing gum ingredients other than candy ingredients is 5:95 to 53:47.
- a chewing gum containing a protein other than gelatin and a soft candy containing fats and oils.
- a chewing gum containing the soft candy as described above, wherein the protein is selected from soybean protein, milk protein, and egg protein.
- a chewing gum containing the soft candy as described above, wherein the amount of the protein blended is from 0.6% by weight to 4.0% by weight per soft candy.
- a chewing gum containing the soft candy as described above, wherein the amount of the fat is 9.4 wt% to 10 wt% per soft candy.
- a chewing gum containing the soft candy as described above, wherein the ratio of the soft candy raw material to the chewing gum raw material other than the soft candy raw material is 5:95 to 53:47. .
- a method for producing a chewing gum containing soft candy wherein a soft candy raw material containing proteins, fats and oils is dissolved in water, and the emulsified solution is boiled under reduced pressure.
- a method for producing a chewing gum containing soft candy characterized in that it is kneaded with a mixer together with a chewing gum raw material and then molded.
- the raw materials shown in Table 1 below can be used as the raw materials used in the chewing gum containing the soft candy of the present invention.
- the raw materials that can be used for the chewing gum containing the soft candy of the present invention are not limited to these, for example, sugars other than sugar such as glucose, fructose, arabinose, palatinose, trehalose, maltose, lactose, xylitol, maltitol, sorbitol, Sugar sweeteners such as erythritol, lactitol, mannitol, reduced palatinose, and reduced starch syrup, high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, alitame, stevia, citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, Various acidulants such as tartaric acid, various natural pigments, various synthetic pigments, various natural flavors, various synthetic flavors, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecit
- a chewing gum raw material may be used as soft candy raw materials and / or chewing gum raw materials as appropriate. It can.
- a chewing gum raw material a gum base is indispensable, and it can be contained in a chewing gum containing soft candy in an amount of 5 to 70% by weight.
- a raw material for the gum base general materials such as natural resins such as chicle and gelton, polyvinyl acetate, ester gum, wax, natural rubber, polyisobutylene, calcium carbonate, and the like can be appropriately used.
- “phosphoric acid cross-linked starch” is adopted in the present invention, but acetic acid starch, oxidized starch, hydroxypropyl starch, octenyl succinic acid sodium starch, etc. are not necessarily “phosphoric acid cross-linked starch”. It is thought that the effect of is obtained. However, in the present invention, phosphoric acid cross-linked starch is adopted in consideration of the texture, acid resistance, stability over time of the chewing gum containing the soft candy obtained. “Pullan” is blended as a thickening agent that enhances stickiness and binding properties. As the “dietary fiber”, a known dietary fiber can be used, but cellulose is used in the present invention in terms of processability.
- soy protein and milk protein are blended in soft candy for the purpose of imparting unique elasticity and shape retention to chewing gum.
- the device which combines elasticity and softness with the texture of gum is made
- gelatin of a certain amount or more is blended into the gum from the knowledge of the present inventors, the gum is extremely softened during chewing, and the gum base cannot rarely maintain the shape as a lump in the mouth and disintegrates. It has been confirmed that this phenomenon occurs. It has been confirmed that even when blended according to the present invention, a gum made using a soft candy blended with about 1% of gelatin causes rapid softening and rarely causes a disintegration phenomenon.
- the soft candy content in the chewing gum is defined as 1 to 15% by weight. This is presumably because there is a concern about the phenomenon of gum collapse when it is contained in an amount of 15% by weight or more. That is, the blend of Patent Document 1 cannot contain a high amount of soft candy.
- the blend of the present invention is excellent in that the blend amount of the soft candy can be adjusted in a wide range of 1 to 60% by weight in accordance with the desired texture and taste.
- chewing gum containing a soft candy is prepared by dissolving the above-described soft candy raw material containing protein and fats and oils in water and boiling the emulsified solution under reduced pressure. It is produced by concentrating and then kneading with a mixer together with raw materials for chewing gum and molding.
- the chewing gum containing the soft candy of the present invention contains a protein other than gelatin in the soft candy.
- the protein content is preferably 0.6% by weight to 4.0% by weight per soft candy, and preferably 1.7% by weight to 4.0% by weight. Is more preferable.
- the amount of fats and oils is preferably 9.4 wt% to 10 wt% per soft candy, more preferably 9.4 wt% to 9.5 wt%. preferable.
- the ratio of the chewing gum raw material to the chewing gum raw material other than the soft candy raw material is preferably 5:95 to 53:47, and is 20:80 to 53:47. It is more preferable.
- soft candy raw materials having the compositions and blending amounts shown in Table 2 were mixed. After mixing the dough, the pressure was reduced from 0.1 MPa (normal pressure) to 0.018 MPa, and the dough was boiled at 117 ° C. The water content of the dough after boiling was 8.0%. Thereafter, the boiled dough was collected and stored. Thereafter, the chewing gum raw material having the composition and blending amount shown in Table 2 was added to the boiled dough, and the dough was kneaded at 60 ° C. This kneaded molded product was obtained as a chewing gum product containing soft candy.
- Comparative Examples 1 to 5 Chewing gums containing soft candy were prepared in the same manner as in Examples 1 to 11 with the compositions and blending amounts shown in Table 2.
- Comparative Examples 1 and 2 are examples of chewing gum containing gelatin
- Comparative Example 3 is an example not containing vegetable oil
- Comparative Example 4 is an example that does not contain protein
- Comparative Example 5 is an example that does not contain soft candy.
- the texture was evaluated according to the following evaluation criteria. ⁇ Softness and unique elasticity at the beginning of chewing can be obtained more suitably. ⁇ You can get softness and unique elasticity at the beginning of chewing. ⁇ Softness and unique elasticity at the beginning of chewing are slightly inferior. ⁇ Softness and unique elasticity at the beginning of chewing cannot be obtained.
- Shape retention was evaluated according to the following evaluation criteria. ⁇ The gum base can be more suitably held during chewing. ⁇ The gum base can be held during chewing. ⁇ Slightly inferior retention of gum base during chewing. X It is difficult to hold the gum base during chewing.
- the flavor was evaluated according to the following evaluation criteria.
- a rich flavor can be obtained more suitably.
- ⁇ A rich flavor can be obtained.
- X A rich sense of flavor cannot be obtained.
- the amount of protein in the chewing gum containing the soft candy of the present invention is 0.6% by weight (Example 10) to 4.0% by weight (Example 5) per soft candy. In the case of 1.7% by weight (Example 8) to 4.0% by weight (Example 5) per soft candy, high evaluation was obtained in each of the items of texture, shape retention and flavor.
- the amount of fats and oils in the chewing gum containing the soft candy of the present invention is 9.4% by weight (Examples 1 to 5, 8 to 11) to 10% by weight (Example 7) per soft candy. Is highly evaluated in each of the items of texture, shape retention and flavor in the case of 9.4% by weight (Examples 1 to 5 and 8) to 9.5% by weight (Example 6) per soft candy. It was.
- the ratio of the chewing gum ingredients other than the soft candy ingredients in the chewing gum containing the soft candy of the present invention is from 5:95 (Example 7) to 53:47 (Examples 1 to 5, 8 to 11). In the case of), more preferably, in the case of 20:80 (Example 6) to 53:47 (Examples 1 to 5, 8), high evaluation is obtained in each of the items of texture, shape retention and flavor. It was.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
Description
本発明では独特の弾力や保形性をチューインガムに付与する目的でソフトキャンディに大豆たんぱく、乳たんぱくを配合している。
特許文献1ではゼラチンを含むゲル化剤を使用することでガムの食感に弾性と柔らかさを兼ね備える工夫がなされている。しかしながら、本発明者らの知見から一定以上ゼラチンをガムに配合すると、咀嚼の際に極端にガムが軟化してしまい、まれに口の中でガムベースが塊としての形状を維持できず、崩壊してしまう現象が起こることが確認されている。本発明の配合でもゼラチンを1%程度配合したソフトキャンディを使用してガムを試作したものは急激な軟化を引き起こし、稀に崩壊現象が生じてしまうことが確認されている。
本発明において、特記すべき点はソフトキャンディの含有率の高さにある。ソフトキャンディの含有率が高いことにより、通常のガムでは実現できないような噛み始めの柔らかさと特有の弾力を付与することができる。また通常ガムに配合することのできない量の植物油脂を配合することができる。この植物油脂によって通常のガムにはない濃厚な味わいを付与することができる。
特許文献1ではチューインガム中のソフトキャンディ含有量は1~15重量%と規定されている。これは15重量%以上含有するとガムの崩壊現象の懸念がある為と推察される。つまり特許文献1の配合ではソフトキャンディを高含有できない。
一方、本発明の配合は目的の食感・味わいに合わせて1~60重量%までの広い範囲でソフトキャンディの配合量を調節できるという点が優れている。
本発明のソフトキャンディを含有するチューインガムは、たんぱく質配合量は、ソフトキャンディあたり0.6重量%~4.0重量%であることが好ましく、1.7重量%~4.0重量%であることがより好ましい。
本発明のソフトキャンディを含有するチューインガムは、油脂配合量は、ソフトキャンディあたり9.4重量%~10重量%であることが好ましく、9.4重量%~9.5重量%であることがより好ましい。
さらに、本発明のソフトキャンディを含有するチューインガムは、ソフトキャンディ原料:ソフトキャンディ原料以外のチューインガム原料の比率は、5:95~53:47であることが好ましく、20:80~53:47であることがより好ましい。
表2に示す組成にて、下記のようにしてソフトキャンディを含有するチューインガムを調製した。
表2に示す組成および配合量で、実施例1~11と同様にしてソフトキャンディを含有するチューインガムを調製した。
なお、比較例において、比較例1、2は、ゼラチンを含有するチューインガムの例示であり、比較例3は、植物油脂を含有しない例である。比較例4は、たんぱく質を含有しない例であり、比較例5は、ソフトキャンディを含有しない例である。
実施例1~11及び比較例1~5で得られたソフトキャンディを含有するチューインガムについて、専門パネラー4名によって、食感、チューインガム保形性、及び香味について評価した。官能評価結果については、以下に記載する各評価項目の評価基準に従って、4名の専門パネラーが相談を行った上で決定した。その結果を表2に合わせて示す。
◎噛み始めの柔らかさと独特の弾力をより好適に得られる。
○噛み始めの柔らかさと独特の弾力を得られる。
△噛み始めの柔らかさ及び独特の弾力がやや劣る。
×噛み始めの柔らかさ及び独特の弾力が得られない。
◎咀嚼時にガムベースをより好適に保持できる。
○咀嚼時にガムベースを保持できる。
△咀嚼時のガムベースの保持性がやや劣る。
×咀嚼時のガムベースの保持が困難である。
◎濃厚な香味をより好適に得られる。
○濃厚な香味を得られる。
△香味の濃厚感がやや劣る。
×香味の濃厚感が得られない。
Claims (6)
- ゼラチン以外のたんぱく質及び油脂配合ソフトキャンディを含有するチューインガム。
- 前記たんぱく質が、大豆たんぱく、乳たんぱく、卵たんぱくから選択されることを特徴とする、請求項1に記載のソフトキャンディを含有するチューインガム。
- 前記たんぱく質の配合量が、ソフトキャンディあたり、0.6重量%~4.0重量%である、請求項1または2に記載のソフトキャンディを含有するチューインガム。
- 前記油脂の配合量が、ソフトキャンディあたり、9.4重量%~10重量%である、請求項1から3のいずれか一項に記載のソフトキャンディを含有するチューインガム。
- 前記ソフトキャンディの原料と前記ソフトキャンディの原料以外のチューインガム原料の比率が、5:95~53:47であることを特徴とする請求項1から4のいずれか一項に記載のソフトキャンディを含有するチューインガム。
- ソフトキャンディを含有するチューインガムの製造方法であって、
たんぱく質および油脂等を含むソフトキャンディの原料を水に溶解し、乳化させた溶液を減圧条件下で、煮詰めて濃縮し、その後チューインガム原料と共にミキサーで混練し、成形することを特徴とする、製造方法。
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JP2020521131A JP7242662B2 (ja) | 2018-05-25 | 2019-04-25 | ゼラチン以外のたんぱく質及び油脂配合ソフトキャンディを含有するチューインガム |
KR1020207036845A KR20210014131A (ko) | 2018-05-25 | 2019-04-25 | 젤라틴 이외의 단백질 및 유지 배합 소프트 캔디를 함유하는 추잉 껌 |
CN201980034940.3A CN112165865A (zh) | 2018-05-25 | 2019-04-25 | 含有掺合明胶以外的蛋白质以及油脂的软糖的口香糖 |
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KR (1) | KR20210014131A (ja) |
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WO2021045028A1 (ja) * | 2019-09-06 | 2021-03-11 | 株式会社ロッテ | チューインガムの製造方法およびチューインガム |
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- 2019-04-25 CN CN201980034940.3A patent/CN112165865A/zh active Pending
- 2019-04-25 KR KR1020207036845A patent/KR20210014131A/ko active Search and Examination
- 2019-04-25 WO PCT/JP2019/017624 patent/WO2019225285A1/ja active Application Filing
- 2019-05-06 TW TW108115498A patent/TWI818986B/zh active
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JPWO2019225285A1 (ja) | 2021-05-27 |
JP7242662B2 (ja) | 2023-03-20 |
KR20210014131A (ko) | 2021-02-08 |
CN112165865A (zh) | 2021-01-01 |
TW202002799A (zh) | 2020-01-16 |
TWI818986B (zh) | 2023-10-21 |
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