JP2804833B2 - Gum base containing natural resin - Google Patents
Gum base containing natural resinInfo
- Publication number
- JP2804833B2 JP2804833B2 JP2182955A JP18295590A JP2804833B2 JP 2804833 B2 JP2804833 B2 JP 2804833B2 JP 2182955 A JP2182955 A JP 2182955A JP 18295590 A JP18295590 A JP 18295590A JP 2804833 B2 JP2804833 B2 JP 2804833B2
- Authority
- JP
- Japan
- Prior art keywords
- natural resin
- enzyme
- gum base
- chewing gum
- crude
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
- 239000000025 natural resin Substances 0.000 title claims description 48
- 102000004190 Enzymes Human genes 0.000 claims description 25
- 108090000790 Enzymes Proteins 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229910001868 water Inorganic materials 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 3
- 235000015218 chewing gum Nutrition 0.000 description 24
- 229940088598 enzyme Drugs 0.000 description 24
- 229940112822 chewing gum Drugs 0.000 description 22
- 235000019640 taste Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 9
- 108091005804 Peptidases Proteins 0.000 description 6
- 239000004365 Protease Substances 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- 108010038851 tannase Proteins 0.000 description 5
- 239000004382 Amylase Substances 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 229940106157 cellulase Drugs 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229920001412 Chicle Polymers 0.000 description 3
- 240000001794 Manilkara zapota Species 0.000 description 3
- 235000011339 Manilkara zapota Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000000872 buffer Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000221017 Euphorbiaceae Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000000899 Gutta-Percha Substances 0.000 description 1
- 244000043261 Hevea brasiliensis Species 0.000 description 1
- 240000002636 Manilkara bidentata Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 244000187664 Nerium oleander Species 0.000 description 1
- 240000000342 Palaquium gutta Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000220217 Sapotaceae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000016302 balata Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229920000588 gutta-percha Polymers 0.000 description 1
- 230000002489 hematologic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229920003052 natural elastomer Polymers 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 239000007967 peppermint flavor Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 102200004779 rs2232775 Human genes 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、雑味のない風味の良好なチューインガムを
製造することができるチューインガム用天然樹脂に関す
るものである。Description: TECHNICAL FIELD The present invention relates to a natural resin for chewing gum capable of producing a chewing gum having no savory taste and a good flavor.
一般に、チューインガムには、香料，糖類等の風味を
付与する成分の他、チューインガム特有の食感を付与す
るためのガムベースとして天然樹脂やチューインガム基
礎剤が含まれている。In general, chewing gum contains natural resins and chewing gum base agents as a gum base for imparting a unique texture to chewing gum, in addition to ingredients that impart flavor such as flavors and sugars.
このうち、天然樹脂は、天然ゴム質を含むものであ
り、植物学上は、赤鉄科（Sapotaceae），夾竹桃科（Ap
ocynaceae），桑科（Moraceae），トウダイ草科（Eupho
rbiaceae）等に属する樹木から採取される樹液を固化し
たものを指す。Of these, natural resin contains natural rubber, and botanically, hematological family (Sapotaceae) and oleander family (Ap.
ocynaceae), Moraceae, Euphorbiaceae (Eupho)
rbiaceae) and solidified sap collected from trees.
天然樹脂の代表的なものとしては、チクル（メキシカ
ンチクル），ジェルトン，ソルバ等が挙げられ、これら
は、西インド諸島，メキシコ，中央アメリカ等の高温多
湿の赤道地帯で、以下のようにして製造される。すなわ
ち、まず、樹木の樹皮にナイフで十字形の溝をほり、浸
み出る樹液を布袋に集める。次に、この樹液を煮つめて
型に流しこみ、固化したものが粗天然樹脂である。Typical examples of natural resins include chicle (mexican tickle), gelton, and solver, which are manufactured in the hot and humid equatorial zone of the West Indies, Mexico, Central America, etc. as follows. Is done. That is, first, a cross-shaped groove is cut through the bark of the tree with a knife, and the sap that oozes out is collected in a cloth bag. Next, the sap is boiled, poured into a mold, and solidified to form a crude natural resin.
このようにして製造され、輸入される粗天然樹脂は、
樹脂中の成分（多糖類，蛋白質等）や製造時の薬剤、あ
るいは流通時の化学変化等の原因により、苦渋味や油臭
いゴム臭等の異味異臭（以下、雑味と記す）を有するの
で、そのままではチューインガム原料として用いること
はできない。そこで、従来は、粗天然樹脂を、水，りん
酸三ナトリウム，炭酸ナトリウム等で洗浄し、精製する
ことが行なわれている。The crude natural resin produced and imported in this way is:
It has an unpleasant odor such as bitter taste or oily rubber odor (hereinafter referred to as unpleasant taste) due to components (polysaccharide, protein, etc.) in the resin, chemicals during production, or chemical changes during distribution. However, as it is, it cannot be used as a chewing gum raw material. Therefore, conventionally, a crude natural resin has been washed and purified with water, trisodium phosphate, sodium carbonate or the like.
しかしながら、このような精製方法を用いても、天然
樹脂中の雑味を完全に除去することは困難であった。そ
のため、この天然樹脂を配合して作られたチューインガ
ムは、長時間咀しゃくを行なうと、各天然樹脂の雑味が
出てしまうので長く喫食できない。また、これらの雑味
が、チューインガム中の糖類，香料を変質させ、保存中
の品質を低下させる原因ともなっている。However, even with such a purification method, it was difficult to completely remove the unpleasant taste in the natural resin. For this reason, chewing gum made by blending this natural resin cannot be eaten for a long time after chewing for a long period of time because the flavor of each natural resin appears. In addition, these unpleasant tastes cause the sugars and flavors in the chewing gum to deteriorate, and cause the quality during storage to deteriorate.
本発明は、このような事情に鑑みなされたものであっ
て、その目的とするところは、天然樹脂中の雑味成分が
充分に除去され、風味の良好なチューインガムを製造す
ることができる天然樹脂を含有するガムベースを提供す
るにある。The present invention has been made in view of such circumstances, and it is an object of the present invention to remove natural components in a natural resin sufficiently and to produce a natural resin having a good flavor and chewing gum. The present invention provides a gum base containing
上記の目的は、酵素処理した後、水洗処理した天然樹
脂を含有するガムベースによって達成される。The above object is achieved by a gum base containing a natural resin which has been subjected to an enzyme treatment and then washed with water.
すなわち、本発明者らは、上記目的を達成するために
鋭意検討を行なった結果、各種粗天然樹脂に、酵素を単
品、もしくは数種類組み合わせて作用させた後、水洗処
理した場合、粗天然樹脂中の雑味を除去できることを見
い出し本発明を完成した。That is, the present inventors have conducted intensive studies in order to achieve the above object. As a result, when various crude natural resins were allowed to act on the enzyme alone or in combination of several kinds, and then washed with water, the crude natural resin contained The present inventors have found that the unpleasant taste can be removed and completed the present invention.
次に、本発明を詳しく説明する。 Next, the present invention will be described in detail.
本発明において、酵素処理を行う粗天然樹脂として
は、チクル，ジェルトン，ソルバ，グッタペルカ，ソル
ビンハ，バラタ，ヘビア等が挙げられる。In the present invention, examples of the crude natural resin to be subjected to the enzyme treatment include chicle, gelton, solver, gutta percha, sorbinha, balata, and heavy.
これら粗天然樹脂を用いて本発明の天然樹脂を含有す
るガムベースは、例えば、次のようにして酵素処理およ
び水洗を行う。すなわち、まず、粗天然樹脂の単品もし
くは混合品を用いる酵素の至適温度に保温した混練用ニ
ーダーに入れる。次に、酵素を酵素至適pHに調整した緩
衝液に溶解して粗天然樹脂に添加し、１時間程度混練し
て酵素を充分に作用させる。そして、上記酵素反応させ
た天然樹脂に対し0.5〜100倍量（対重量）の至適温度温
湯で数回にわたりよく水洗する。次に、この洗浄済み天
然樹脂を100〜120℃で加熱，脱水し、水分を0.5〜2.0重
量％とし、必要に応じて加熱溶融しながら80〜120メッ
シュパスの金網で過して異物等を除去し、本発明の天
然樹脂を含有するガムベースが得られる。The gum base containing the natural resin of the present invention using these crude natural resins is subjected to, for example, enzyme treatment and water washing as follows. That is, first, a crude natural resin alone or as a mixture is put into a kneading kneader kept at an optimum temperature for an enzyme. Next, the enzyme is dissolved in a buffer solution adjusted to the optimum pH of the enzyme, added to the crude natural resin, and kneaded for about one hour to allow the enzyme to act sufficiently. Then, the natural resin subjected to the enzyme reaction is washed well several times with hot water having an optimum temperature of 0.5 to 100 times (by weight) the optimum temperature. Next, the washed natural resin is heated and dehydrated at 100 to 120 ° C. to reduce the water content to 0.5 to 2.0% by weight. After removal, a gum base containing the natural resin of the present invention is obtained.
本発明で用いる酵素は、酵素処理を行う粗天然樹脂の
種類によって異なるが、プロテアーゼを含有する酵素が
好ましく、プロテアーゼのみか、もしくは、セルラー
ゼ，タンナーゼ，アミラーゼ，リパーゼ等の酵素と組み
合わせた混合物が好適である。例えば、チクルに対して
はプロテアーゼ，セルラーゼ，タンナーゼ，ソルバに対
してはプロテアーゼ，アミラーゼ，リパーゼ、ジェルト
ンに対してはプロテアーゼ，セルラーゼ，タンナーゼを
各々１〜３種組み合せて用いると効果的である。The enzyme used in the present invention varies depending on the type of the crude natural resin to be subjected to the enzyme treatment, but is preferably an enzyme containing a protease, and is preferably a protease alone or a mixture in combination with an enzyme such as cellulase, tannase, amylase or lipase. It is. For example, it is effective to use a combination of protease, cellulase and tannase for proteases, amylase and lipase for gelatin and protease, cellulase and tannase for gelton.
また、用いる酵素の量は、粗天然樹脂に対して好まし
くは0.1〜10重量％、更に好ましくは0.5〜2.0重量％で
ある。上記用いる量が0.1重量％を下回ると、官能評価
では効果が認められにくくなり、逆に10重量％を上回る
と、使用する酵素によって酵素自身の風味が感じられる
様になる。The amount of the enzyme to be used is preferably 0.1 to 10% by weight, more preferably 0.5 to 2.0% by weight, based on the crude natural resin. When the amount used is less than 0.1% by weight, the effect is hardly recognized in the sensory evaluation, and when it exceeds 10% by weight, the flavor of the enzyme itself is felt depending on the enzyme used.
また、酵素を溶解する緩衝液は、粗天然樹脂に対して
0.5〜100倍量（対重量）にすることが望ましい。0.5倍
量を下回ると、溶出された雑味成分が、混練の際、再び
天然樹脂に練り込まれてしまう傾向がある。逆に、100
倍量を上回ると、酵素濃度が薄くなって天然樹脂と酵素
との接触が不十分になり効果が期待できなくなる傾向が
ある。Also, the buffer that dissolves the enzyme is
It is desirable that the amount be 0.5 to 100 times (by weight). If the amount is less than 0.5 times, the eluted flavor components tend to be kneaded into the natural resin again during kneading. Conversely, 100
If the amount is more than twice, the enzyme concentration tends to be low, and the contact between the natural resin and the enzyme becomes insufficient, so that the effect tends to be unable to be expected.
このようにして精製された天然樹脂を含有するガムベ
ースを、常法に従い、他の諸原料とともに配合すること
により、雑味のない風味の良好なチューインガムを得る
ことができる。By blending the gum base containing the purified natural resin in this manner together with other raw materials in accordance with a conventional method, a chewing gum having a good taste without any unpleasant taste can be obtained.
以上のように、本発明の天然樹脂を含有するガムベー
スは、粗天然樹脂と酵素とを混練し、作用させた後、水
洗することにより、粗天然樹脂中の雑味成分と酵素とが
充分に反応し、雑味が除去されている。As described above, the gum base containing the natural resin of the present invention is obtained by kneading the crude natural resin and the enzyme, allowing them to act, and then washing with water, so that the unnatural components and the enzyme in the crude natural resin are sufficiently obtained. Reacts and removes unpleasant taste.
また、本発明の精製された天然樹脂を含有するガムベ
ースを配合したチューインガムは、従来のチューインガ
ムに比べ苦渋味等の雑味が少なく、長時間咀しゃくをし
ても甘味，風味の質に影響することがない。また、長期
にわたり保存していても、雑味成分によるチューインガ
ムの品質の劣化がない。In addition, the chewing gum containing the purified natural resin-containing gum base of the present invention has less unpleasant taste such as bitterness than conventional chewing gum, and affects the quality of sweetness and flavor even if chewed for a long time. Nothing. Further, even if the chewing gum is stored for a long period of time, the quality of the chewing gum does not deteriorate due to the unpleasant components.
以下、実施例を挙げて本発明を具体的に説明する。 Hereinafter, the present invention will be described specifically with reference to examples.
〔実施例１〜６〕 表１〜表３に示すように粗チクル，粗ソルバ，粗ジェ
ルトン各150gを、用いる酵素の至適温度に保温した１
容量の混練ニーダーに投入し、これに酵素各種1.5gを緩
衝液800mlに溶解した溶液を加え、１時間混練した。そ
の後、至適温度の温湯800mlで10分間洗浄することを６
回繰り返した。次に、この天然樹脂を120℃で30分加熱
混練し、100メッシュの金網で過し、精製天然樹脂と
した。[Examples 1 to 6] As shown in Tables 1 to 3, 150 g of crude tickle, crude solver, and crude gelton were kept at the optimum temperature of the enzyme to be used.
A solution prepared by dissolving 1.5 g of each enzyme in 800 ml of a buffer solution was added thereto, and kneaded for 1 hour. Then, wash with 800 ml of hot water at the optimal temperature for 10 minutes.
Repeated times. Next, this natural resin was heated and kneaded at 120 ° C. for 30 minutes and passed through a 100-mesh wire net to obtain a purified natural resin.
〔比較例１〜12〕 表１〜表３に示す条件で天然樹脂を精製し、試料とし
た。[Comparative Examples 1 to 12] A natural resin was purified under the conditions shown in Tables 1 to 3 and used as samples.
（注）酵素 プロテアーゼ：天野製薬（株）製プロレザー（バチル
ス（Bacillus）起源） タンナーゼ；三共（株）製紅茶用タンナーゼ アミラーゼ；天野製薬（株）製アミラーゼAD（バチル
ス ズブチリス（Bacillus subtilis）起源） セルラーゼ；協和発酵（株）製ドリセラーゼ （注）緩衝液 A;0.1Mアンモニア緩衝液（pH10）60℃ B;0.1M酢酸緩衝液（pH4.5）50℃ C;0.1Mリン酸緩衝液（pH7）80℃ 得られた実施例，比較例の各精製チューインガム用天
然樹脂をそのまま官能検査で試料とした。ただし、チク
ルのみはそのままで食すると歯への付着が著しいので、
乳化剤（モノグリセライド），タルクを各々チクルに対
して2.5重量％,9.5重量％添加した。 (Note) Enzyme Protease: Proleather manufactured by Amano Pharmaceutical Co., Ltd. (origin of Bacillus) Tannase; Tannase amylase for black tea manufactured by Sankyo Co., Ltd .; Amylase AD (origin of Bacillus subtilis) manufactured by Amano Pharmaceutical Co. Cellulase; Doriserase manufactured by Kyowa Hakko Co., Ltd. (Note) Buffer A; 0.1 M ammonia buffer (pH 10) 60 ° C B; 0.1 M acetate buffer (pH 4.5) 50 ° C .; 0.1 M phosphate buffer (pH 7) ) 80 ° C The obtained natural resins for purified chewing gum of Examples and Comparative Examples were directly used as samples in sensory tests. However, if you eat only the chicle as it is, the adhesion to the teeth is remarkable,
An emulsifier (monoglyceride) and talc were added in an amount of 2.5% by weight and 9.5% by weight, respectively, based on the tickle.
なお、評価は、苦渋味と異味異臭について天然樹脂の
種類別に成分パネラー30名により、以下の７段階評価に
よる官能判定比較を行なった。The evaluation was carried out by comparing the sensory judgments of the bitter taste and the off-flavor odor by the following seven-stage evaluation by 30 component panelists for each type of natural resin.
以上の結果を表４〜表６に示す。 The above results are shown in Tables 4 to 6.
以上、表４〜表６によると、本発明により得られる酵
素処理した後、水洗されたチューインガム用天然樹脂
は、従来の処理、及び粗天然樹脂そのものに比べて雑味
のない極めて優れたチューインガム用天然樹脂であるこ
とがわかる。 As described above, according to Tables 4 to 6, after the enzymatic treatment obtained according to the present invention, the natural resin for chewing gum washed with water is very excellent in chewing gum, which has no unpleasant taste compared to conventional treatment and crude natural resin itself. It turns out that it is a natural resin.
次に、上記実施例，比較例のチューインガム用天然樹
脂を配合したチューインガムを作成した。Next, chewing gums containing the natural resins for chewing gums of the above Examples and Comparative Examples were prepared.
〔実施例7,比較例13,14〕 表７に示す組成で、ニーダーを用いて原料を良く混練
し、ガムベースを得た。[Example 7, Comparative Examples 13 and 14] With the composition shown in Table 7, the raw materials were well kneaded using a kneader to obtain a gum base.
次に、得られたガムベースを用い、各々下記に示す組
成で原料を混練し、エキストルーダーで成型し板ガムを
得た。 Next, using the obtained gum base, raw materials were kneaded with the following compositions, respectively, and molded with an extruder to obtain a sheet gum.
ガムベース 20部 砂糖 51 グルコース 13 コーンシロップ 15 グリセリン １ 天然ペパーミント香料 0.6 これにより得たチューインガムを、前記天然樹脂の時
と同じ評価により、官能テストを実施した。その結果を
表８に示す。Gum base 20 parts Sugar 51 Glucose 13 Corn syrup 15 Glycerin 1 Natural peppermint flavor 0.6 The chewing gum thus obtained was subjected to a sensory test according to the same evaluation as that of the natural resin. Table 8 shows the results.
以上、表８によると、本発明に係る酵素処理を施した
後、水洗したチューインガム用天然樹脂を配合したチュ
ーインガムは、粗天然樹脂、あるいは従来の処理方法で
処理された天然樹脂を配合して得られるチューインガム
に比べて極めて優れたものが得られることがわかる。す
なわち、本発明に係る酵素処理した後、水洗された天然
樹脂を含有するガムベースを用いることにより、雑味が
非常に除去されたチューインガムを提供できる。 As described above, according to Table 8, chewing gum containing the natural resin for chewing gum washed with water after being subjected to the enzyme treatment according to the present invention can be obtained by blending a crude natural resin or a natural resin treated by a conventional treatment method. It can be seen that an extremely excellent chewing gum can be obtained. That is, by using the gum base containing the natural resin washed with water after the enzyme treatment according to the present invention, it is possible to provide a chewing gum from which the unpleasant taste is greatly removed.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭51−79762（ＪＰ，Ａ) 特開 昭51−79763（ＪＰ，Ａ) 特開 昭56−88758（ＪＰ，Ａ) 特開 昭54−55761（ＪＰ，Ａ) 特開 平３−272650（ＪＰ，Ａ) 特公 昭46−25702（ＪＰ，Ｂ２) 特公 昭49−32066（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.6，ＤＢ名) A23G 3/00 - 3/32 C08H 5/00──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-51-79762 (JP, A) JP-A-51-79763 (JP, A) JP-A-56-88758 (JP, A) JP-A-54-79762 55761 (JP, A) JP-A-3-272650 (JP, A) JP-B-46-25702 (JP, B2) JP-B-49-32066 (JP, B2) (58) Fields investigated (Int. Cl. 6 , DB name) A23G 3/00-3/32 C08H 5/00
Claims (1)
脂を含有するガムベース。1. A gum base containing a natural resin obtained by washing with water after enzyme treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2182955A JP2804833B2 (en) | 1990-07-10 | 1990-07-10 | Gum base containing natural resin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2182955A JP2804833B2 (en) | 1990-07-10 | 1990-07-10 | Gum base containing natural resin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0471449A JPH0471449A (en) | 1992-03-06 |
| JP2804833B2 true JP2804833B2 (en) | 1998-09-30 |
Family
ID=16127268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2182955A Expired - Fee Related JP2804833B2 (en) | 1990-07-10 | 1990-07-10 | Gum base containing natural resin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2804833B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5236137B2 (en) * | 2001-06-18 | 2013-07-17 | 住友ゴム工業株式会社 | Natural rubber, process for producing the same and rubber composition |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4932066A (en) * | 1972-07-28 | 1974-03-23 | ||
| JPS566248B2 (en) * | 1974-12-27 | 1981-02-10 | ||
| JPS566249B2 (en) * | 1974-12-27 | 1981-02-10 | ||
| JPS5847135B2 (en) * | 1979-12-20 | 1983-10-20 | 三共株式会社 | Chewing gum with dextranase |
-
1990
- 1990-07-10 JP JP2182955A patent/JP2804833B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0471449A (en) | 1992-03-06 |
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