JP5836037B2 - Multi-layer chewing gum - Google Patents

Description

  The present invention relates to a multi-layer chewing gum comprising an inner layer chewing gum containing an aroma component-containing granular material and an outer layer chewing gum covering the inner chewing gum. More specifically, the present invention is excellent in flavor development, particularly early flavor development. The present invention relates to a multi-layered chewing gum that is excellent in early flavor development even after a long period of time.

  Conventionally, when a fragrance is added to a chewing gum, if a liquid fragrance is used, the fragrance is adsorbed on the chewing gum base material, and therefore it is known that when chewing gum is chewed, the flavor is hardly released into the mouth and the flavor expression is poor. Yes. Therefore, as a means for solving the above-mentioned problems, a fragrance form added to the chewing gum is devised, and a powder fragrance, a powdered product containing a fragrance, a granular product, or the like is used.

Regarding chewing gum using a powdered fragrance, a chewing gum containing a powdered fragrance having a hardness of 0.5 to 1.0 gf / mm ² by granulating a liquid fragrance is known (for example, Patent Document 1).
However, since the powder flavor is low in hardness, it is not possible to completely prevent the flavor from adsorbing to the chewing gum base material, and there is a problem in terms of early flavor development.

In addition, for chewing gum using fragrance component-containing granular materials, chewing gum using a fragrance-containing powdered composition obtained by mixing fragrances, sugars, etc. to a molten or semi-molten state, and then cooling, solidifying, and grinding. Known (for example, Patent Document 2).
However, in the production of the fragrance-containing powdered composition, in order to form a uniform matrix by melting or semi-melting the saccharide at 80 to 130 ° C., this heating step causes dissipation and deterioration due to volatilization of the aroma components. It will occur. Therefore, in the chewing gum (Example 10 of Patent Document 2) containing the fragrance-containing powdered composition, the lemon oil that is an aroma component is volatilized or deteriorated, and the lemon oil content in the chewing gum is 0.05. %, There was still room for improvement in early flavor development.

In addition, with respect to chewing gum using menthol or granules, a center filling chewing gum having a gum base layer surrounding a center layer filled with granules having a diameter in the range of 10 to 18 mesh is known (for example, Patent Document 3).
However, since the chewing gum is completely separated into a granule layer and a chewing gum layer, when chewing, the refreshing feeling and crunch feeling due to the granules are first felt intensely, and the flavor of the granules can be felt early, Since the flavor of the entire chewing gum cannot be felt, there is room for improvement in the early flavor development of the chewing gum itself.

On the other hand, as a chewing gum having a double structure by chewing gums having different gum base amounts, a chewing gum in which an inner layer chewing gum contains 5 to 12% by weight of a gum base and an acid component is known (for example, Patent Document 4).
However, the chewing gum is intended only for chewing gum characterized by acidity like the lemon flavor of the examples, and it gives a flavor feeling by the acid component, not the flavor, and the flavor derived from the flavor and fruit juice is in the gum base. Since it is adsorbed, there was still room for improvement in terms of early expression of flavor. Moreover, the applicability of the flavor development by a fragrance | flavor, such as what gives a refreshing feeling like menthol, and gives the fruit flavor without sourness, was lacking. In addition, the natural gum added to prevent water separation due to moisture absorption due to the acid component has room for improvement in that it tends to harden the entire gum after a long period of time after production.

JP 2001-86936 A JP 2010-143952 A Special table 2010-517560 JP-A-5-30914

  The present invention has been made in view of the circumstances as described above, and the object thereof is excellent in flavor development, particularly early flavor development, and is the same as immediately after production even after a long period after production. Another object of the present invention is to provide a multilayer chewing gum which is excellent in early flavor development.

The present invention achieves the above object by a multilayer chewing gum comprising the following inner layer chewing gum (A) and the following outer layer chewing gum (B) covering the inner layer chewing gum (A). (A) Inner layer part Chewing gum contains 2 to 18% by weight of gum base, 15 to 60% by weight of aroma component-containing granules, and the hardness of the aroma component-containing granules is 160 gf / mm ^2.
This is the inner layer chewing gum.
(B) Outer layer chewing gum containing 15 to 40% by weight of gum base in the total weight of the outer layer chewing gum.

Preferably, the hardness of the aroma component-containing granular material in the inner layer chewing gum (A) is 690 gf / mm ² or less.

That is, the present inventors have studied a method for preventing a fragrance from adsorbing to a chewing gum base and developing an aroma component early so that the flavor is released from the chewing gum into the mouth as soon as the chewing gum is chewed. It was. As a result, surprisingly, the granular material containing the aroma component is adjusted to have a hardness of a certain hardness or more and is dispersed and contained in the chewing gum inner layer with a relatively small amount of gum base. Is a multi-layered chewing gum coated with a chewing gum of a general gum base amount, not only for chewing gum containing liquid perfume, but also for powdered perfume and various granular materials immediately after production and even after a long period of time after production. It was found that the chewing gum was excellent in early flavor expression even when compared with chewing gum containing sucrose.
And by preventing the adsorption of aroma components to the chewing gum base material, it becomes possible to express the flavor with a small addition amount of the aroma component, prevent the expression of pungent taste and bitterness caused by the addition of a large amount of the aroma component, and further The present inventors have found that it does not become a texture (a texture that does not feel soft and soft to melt), and reached the present invention.

In the multi-layered chewing gum of the present invention, the flavor is not adsorbed in the gum base, so when chewed, the flavor-containing granular material containing a hard and unique texture collapses into coarse pieces, and the flavor immediately enters the mouth from the disintegration surface. Released and excellent in early flavor development by chewing gum.
Moreover, even if it passes for a long time after manufacture, the multilayer chewing gum of this invention prevents that a fragrance component adsorb | sucks to a chewing gum base material, and is excellent in an early flavor expression like immediately after manufacture.
Furthermore, in order to prevent the adsorption | suction of the aromatic component to a chewing gum base material, it is not necessary to add a large amount of an aromatic component, and the pungent taste, bitterness derived from an aromatic component, and an unpleasant food texture are not produced.

Sectional drawing of the multilayer chewing gum which shows an example of embodiment of this invention.

The present invention will be described in detail.
The multilayer chewing gum of the present invention is a multilayer chewing gum composed of an inner layer chewing gum containing an aroma component-containing granular material and an outer layer chewing gum covering the inner chewing gum. An example of this will be described with reference to FIG. In FIG. 1, reference numeral 4 denotes a multi-layer chewing gum comprising an outer layer chewing gum 3 and an inner layer chewing gum 1. In the inner layer chewing gum 1, the aroma component-containing granular material 2 is dispersed, and the inner layer chewing gum 1 is covered with the outer layer chewing gum 3. The inner layer chewing gum 1 is preferably completely covered with the outer layer chewing gum 3, but there may be a portion that is not partially covered as long as early flavor development is obtained.

  First, the inner layer chewing gum contains a gum base together with the aroma component-containing granule.

  Examples of the form of the aroma component-containing granular material include tableted products, tableted product pulverized products, granules obtained by granulation, hard candy, hard candy pulverized product and the like, which contain an fragrance component, and are known methods. What was prepared in (4) may be used. Among these, a tableted product that can be prepared without a heating step and a pulverized product of the tableted product are suitable in that they can prevent dissipation and deterioration due to volatilization of aroma components. In particular, a pulverized tablet product is indefinite and has a large surface area, which is preferable in terms of early expression of flavor. Granules obtained by granulation with a heating process, hard candy, hard candy pulverized product, etc. are preliminarily provided with an extra fragrance component in consideration of the fragrance component reduced by heating during the preparation of the fragrance component-containing granule What is necessary is just to add and use.

  Examples of the fragrance component include general fragrances, and any of natural fragrances, synthetic fragrances, and blended fragrances prepared by mixing these fragrances can be used. Examples of natural fragrances include peppermint oil, spearmint oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, and grape oil. Synthetic fragrances include, for example, l-menthol (elmenthol), carvone, Examples include eugenol, isoeugenol, esters, ionone, vanillin, maltol and the like. Among these, l-menthol is preferable in terms of early flavor development.

  Examples of the form of the aroma component include water-soluble fragrances (essences), oil-soluble fragrances (oils), emulsified fragrances, powdered fragrances, etc. Among these, powdered fragrances have an early flavor when a long time has elapsed after production. It is preferable in terms of expression.

  In addition, the content of the fragrance component in the fragrance component-containing granule is preferably 5 to 20% by weight in the total weight of the fragrance component-containing granule in terms of early flavor development. In the case of a powder fragrance, an excipient or the like is used in combination with the fragrance component, but the above content refers only to the fragrance component in the powder fragrance.

  In the aroma component-containing granular material, other components such as lactose and starch excipients, sugars, pigments, acidulants, vitamins, functional substances, production agents, dietary fibers, etc. What is necessary is just to select suitably according to the form of a containing granular material. In addition, when sugar is used as a tableted product or a pulverized product of a tableted product, it is preferable to use a needle-like crystalline state because it is easy to set to a hardness that is excellent in early flavor development of the aroma component-containing granular material. .

It is important in terms of early flavor development that the content of the aroma component-containing granular material contained in the inner layer chewing gum is 15 to 60% by weight in the total weight of the inner layer chewing gum. That is, if it is less than 15% by weight, the flavor expression is delayed and the flavor intensity tends to be lowered, and if it exceeds 60% by weight, the texture tends to be a bitter.

Further, the hardness of the aroma component-containing granular material is 160 gf / mm ² or more is important in terms of early flavor development, and if the hardness is less than 160 gf / mm ² , the flavor expression is delayed, Moreover, it exists in the tendency for flavor intensity | strength to fall. Preferably, it is further preferably 690 gf / mm ² or less from the viewpoint of texture, and if it exceeds 690 gf / mm ² , it tends to feel uncomfortable as a foreign object when chewing because it is too hard.

  Furthermore, the particle size of the aroma component-containing granule according to the present invention is not particularly limited, but preferably 4 to 22 mesh is desirable from the viewpoint of early flavor development. That is, when the particle size is less than 4 mesh, it is too large, so that the possibility of being felt as a foreign object becomes high when chewing.

  Next, the gum base contained in the inner layer chewing gum may be those conventionally used, for example, resins such as chicle and vinyl acetate resin, elastic bodies such as polyisobutylene and natural rubber, rice wax, carnauba wax, etc. Waxes, ester gums such as rosin esters, minerals such as calcium carbonate and talc, and emulsifiers such as propylene glycol fatty acid esters and sucrose fatty acid esters are appropriately selected and used.

  It is important that the amount of the gum base contained in the inner layer chewing gum is 2 to 18% by weight based on the total weight of the inner layer chewing gum. That is, if it is less than 2% by weight, it tends to cause a drastic texture, and if it exceeds 18% by weight, the flavor expression tends to be delayed when a long period of time has elapsed after production, and the flavor intensity tends to decrease.

  In addition, in the chewing gum of the inner layer, as other ingredients, sugars, fragrances, pigments, stabilizers, acidulants, softeners, taste ingredients such as extracts and spices, vitamins, minerals, lactic acid bacteria, dietary fiber, etc. You may use a trace amount functional component etc. suitably as needed.

Next, the outer layer chewing gum for covering the inner layer chewing gum containing the aroma component-containing granular material is not particularly limited, and a general chewing gum may be used.
The amount of gum base contained in the outer layer chewing gum may be a commonly used gum base amount, which is 15 to 40% by weight based on the total weight of the outer layer chewing gum. That is, if the amount is less than 15% by weight, the texture tends to be drooling. If the amount exceeds 40% by weight, the elasticity of the chewing gum tends to increase, and deformation and voids tend to occur after molding.

  In addition, in the outer layer chewing gum, as other components, sugars, fragrances, pigments, stabilizers, acidulants, softeners, aroma component-containing granular materials used in the inner layer chewing gum, and taste components such as extracts and spices Minor functional components such as vitamins, minerals, lactic acid bacteria, and dietary fiber may be used as necessary.

  The multi-layer chewing gum of the present invention comprising the inner layer chewing gum and the outer layer chewing gum containing the aroma component-containing granule is produced, for example, by the following method. First, an aromatic component-containing granular material, an inner layer chewing gum and an outer layer chewing gum are prepared by a known method. Next, after mixing and dispersing the aromatic component-containing granular material in the inner layer chewing gum using a kneader, the inner layer chewing gum is converted into the outer layer chewing gum using a known extruder such as an extruder. It is manufactured by extruding into a rope-like chewing gum coated with, then molding and cutting.

  The ratio of the inner layer chewing gum containing the aroma component-containing granular material and the outer layer chewing gum is preferably 10:90 to 50:50 from the viewpoint of early flavor development. When the ratio of the inner layer chewing gum is less than 10, the early flavor development tends to be inferior, and the flavor strength tends to decrease, and when the ratio of the inner layer chewing gum exceeds 50, there is a tendency to become an unpleasant texture.

  The multi-layered chewing gum of the present invention obtained as described above generally contains an inner layer chewing gum (a chewing gum having a relatively small amount of gum base is dispersed with a fragrance component-containing granular material having a specific hardness). Since the structure is such that it is covered with an outer layer chewing gum of a certain gum base amount, the early flavor development is excellent immediately after production, and even after a long period of time has elapsed after production. In the above description, the two-layer structure of the inner layer chewing gum and the outer layer chewing gum has been described. However, based on this structure, a layer made of the inner layer chewing gum and the outer layer chewing gum is further provided on the outer side, and coating with sugar coating or powder components, etc. May be performed.

  Next, based on an Example, this invention is demonstrated concretely.

<Preparation of outer layer chewing gum (B)>
The raw materials were kneaded with the composition shown in Table 1 to prepare an outer layer chewing gum (B).

<Preparation of aroma component-containing granular material>
In the composition shown in Table 2, raw materials were mixed in a revolving pan. This raw material mixed powder was supplied to a tableting machine for tableting, and the tableting pressure was adjusted to prepare aroma component-containing tableted products having different hardness (0.6 g per tablet, diameter 10 mm).
Next, the aroma component containing granule was obtained by grind | pulverizing so that it might become a particle size 4-22 mesh with a granulator. The hardness of each aroma component-containing granular material was measured with a tablet hardness tester MODEL 6D manufactured by Freund Sangyo Co., Ltd., and the measured values are shown in Table 3. In addition, the fragrance | flavor uses a powder fragrance | flavor, The fragrance | flavor components in this powder fragrance | flavor are peppermint oil and the sample 2-6 are grape oil, and all are the fragrance | flavor components in the whole powder fragrance | flavor. The content was 40% by weight.

<Examples 1-8, 11 and Comparative Examples 1-5>
First, after mixing the inner layer chewing gum raw material excluding the aroma component-containing granular material in the kneader with the composition shown in Table 4, the aroma component-containing granular material is uniformly dispersed by introducing and mixing the aroma component-containing granular material The inner layer chewing gum (A) contained was obtained.
Next, 70 parts of the outer layer chewing gum (B) of Sample 1-1 was added to each extruder with respect to 30 parts of the inner layer chewing gum (A). Then, the inner layer chewing gum is extruded into a rope-shaped chewing gum covered with the outer layer chewing gum, and then sizing and stamping, so that the inner layer chewing gum containing the aroma component-containing granular material and the outer layer chewing gum covering this A multilayer chewing gum was obtained.

<Examples 9 to 10>
Example 9 uses the outer layer chewing gum (B) of Sample 1-2 instead of the outer layer chewing gum (B) of Sample 1-1, and Example 10 uses the outer layer chewing gum (B) of Sample 1-3. Was carried out in the same manner as in Example 1 to obtain a multi-layer chewing gum comprising an inner layer chewing gum containing an aroma component-containing granule and an outer layer chewing gum covering the inner chewing gum.

<Comparative Examples 6-7>
After adding liquid fragrance | flavor instead of a fragrance | flavor component containing granule to an inner layer part chewing gum, it carries out similarly to Example 1, and consists of the inner layer part chewing gum which contains liquid fragrance | flavor, and the outer layer part chewing gum which coat | covers this A chewing gum was obtained. In addition, the liquid fragrance | flavor of the comparative example 6 was adjusted so that it might become the amount equivalent to the fragrance | flavor component in the aroma component containing granular material used in Example 1. FIG.

<Comparative Example 8>
Without using the inner layer chewing gum, the outer layer chewing gum (B) of sample 1-1 was uniformly dispersed with 88 parts of the aroma component-containing granular material of sample 2-1 and molded, and the same as in Example 1 A chewing gum of the size was obtained.

  About Examples and Comparative Examples obtained as described above, early flavor development immediately after production, flavor, texture, production suitability, early flavor development after storage at 40 ° C. for 2 months, and adsorption of aroma components, The results of sensory evaluation by five professional panelists are shown in Table 4 and Table 5.

  From the above results, the Examples were generally good in any evaluation. In particular, Examples 1 and 11 were very good for all the evaluations, and early flavor development was recognized both immediately after production and after storage, and the elasticity as chewing gum was sufficient. In Example 6, early flavor development was observed both immediately after production and after storage, but the sense of incongruity felt as a foreign object was strong, and the texture was poor.

  On the other hand, Comparative Examples 2, 3, and 5 to 8 were inferior in early flavor expression, and Comparative Examples 1 and 4 had a bad texture.

DESCRIPTION OF SYMBOLS 1 Inner layer chewing gum 2 Aroma component containing granule 3 Outer layer chewing gum 4 Multi-layer chewing gum

Claims (2)

A multilayer chewing gum comprising the following inner layer chewing gum (A) and the following outer layer chewing gum (B) covering the chewing gum (A).
(A) Inner layer part Chewing gum contains 2 to 18% by weight of gum base, 15 to 60% by weight of aroma component-containing granules, and the hardness of the aroma component-containing granules is 160 gf / mm ^2.
This is the inner layer chewing gum.
(B) Outer layer chewing gum containing 15 to 40% by weight of gum base in the total weight of the outer layer chewing gum. Furthermore, the multilayer chewing gum of Claim 1 whose hardness of an aromatic component containing granule is 690 gf / mm < ² > or less.