JP6509528B2 - Gum base and method for producing the same and chewing gum composition - Google Patents

Description

  The present invention relates to a gum base and a process for its preparation as well as chewing gum compositions.

  Generally, gum bases for chewing gum are softer than gum bases for plate gums and granular gums and provide a relatively stable (softer and hard to harden) texture than chewing gum to chewing gum but a gum base for chewing gum When used for plate-like gums or granular gums, the absolute amount of gum is insufficient, so it is susceptible to the temperature, saliva, and physical force of teeth in the mouth, and it softens rapidly in the mouth, and then Shrink (harden). A general chewing gum has a weight of at least 3 times that of a plate and a granular gum, and the effect of mouth temperature, saliva, and physical force by teeth is slow, so it does not soften or shrink and is stable from the beginning to the end It is thought that the biting feeling can be maintained.

  The plate gum and the granular gum do not give priority to the smooth and plump texture which is considered palatable to chewing gum users in order to obtain a relatively stable chew even with a small amount of gum and gum base weight, and they are plastic Use a gum base that is less flexible. However, since these have the property of becoming hard with time, the biting start becomes hard, and then it softens as the water-soluble raw material (mainly sugars) is eluted by chewing, and elution of the water-soluble raw material disappears and It tends to shrink hard.

  Patent Document 1 discloses a chewing gum containing calcium carbonate or talc as a filler and containing sucrose fatty acid ester of HLB 10 or more as an emulsifier. In Patent Document 1, a texture such as calcium carbonate or talc, which contains a large amount of filler, is used to facilitate cleaning when the chewing gum after chewing is discarded to the floor surface, and the texture is impaired by the filler. Is improved by blending sucrose fatty acid esters of HLB 10 or more. However, the texture of the chewing gum of Patent Document 1 is strong in plasticity due to the effect of the filler, and smoothness and fullness can not be obtained.

  Patent document 2 discloses a chewing gum base, a flavor and flavor-enhancing amount of an emulsifier, which is a chewing gum larger than HLB7. The chewing gum of Patent Document 2 has a problem that it becomes easy to absorb moisture and it becomes difficult to maintain the quality because an emulsifier larger than HLB 7 is blended as an additive.

Patent 3660522 Tokohei 3-502166

  An object of the present invention is to provide a chewing gum having a smooth and full texture.

  Another object of the present invention is to provide a chewing gum in which curing with time is suppressed.

  The present inventors added polyglycerin fatty acid ester as an additive to the chewing gum composition, but not at the time of producing the gum base, so that the hygroscopicity was equivalent to that of the usual gum base and chewing gum composition, and curing over time was suppressed. It has been found that a gum base and chewing gum composition can be obtained.

The present invention provides the following gum base, its production method and chewing gum composition.
Item 1. A gum base comprising a gum base ingredient and a polyglycerin fatty acid ester.
Item 2. The gum base according to Item 1, wherein the HLB of the polyglycerin fatty acid ester is 12 or more.
Item 3. The gum base according to item 1 or 2, wherein the gum base material comprises at least one selected from the group consisting of natural resins, vinyl acetate resins, elastics, waxes and minerals.
Item 4. The gum base material comprises 0 to 20% by mass of a natural resin, 20 to 35% by mass of a vinyl acetate resin, 20 to 30% by mass of an elastic material, 10 to 20% by mass of waxes, and 10 to 10% of inorganic matter in the whole gum base weight. Item 4. The gum base according to item 3, containing 20% by mass.
Item 5. Item 5. The gum base according to any one of Items 1 to 4, containing 0.1% by mass or more of polyglycerin fatty acid ester in the total weight of the gum base.
Item 6. A method for producing a gum base, which comprises mixing a gum base material and a polyglycerin fatty acid ester at the time of producing the gum base.
Item 7. A chewing gum composition comprising the gum base and chewing gum additive according to any one of Items 1 to 5.

  The gum base of the present invention can maintain a stable biting feeling from the beginning to the end when used for a plate gum or granular gum.

  Moreover, even if time passes after manufacture of plate-like gum, granular gum, etc. using the gum base of this invention, the same soft biting feeling as immediately after manufacture can be provided.

  The gum base of the present invention is characterized by comprising a gum base material and a polyglycerin fatty acid ester. As the gum base material, conventionally used gum base materials can be widely used. As a gum base raw material, a natural resin, vinyl acetate resin, an elastic body, waxes, an inorganic substance etc. are mentioned, for example, These raw materials are used individually or in combination of multiple suitably.

  As a natural resin, a natural resin usually used for a gum base can be used widely, for example, a tickle, a gelton, a solver, a gutta percha, an ester gum etc. are mentioned. These natural resins may be used alone or in combination.

  As vinyl acetate resin, vinyl acetate resin generally used for a gum base can be used widely, for example, vinyl acetate resin with a polymerization degree of 100-500 is mentioned. The more the vinyl acetate resin having a higher degree of polymerization, the stronger the effect of the emulsifier. As these vinyl acetate resins, those having a specific polymerization degree may be used alone, or vinyl acetate resins having different polymerization degrees may be used in combination.

  As the elastic body, an elastic body usually used for a gum base can be widely used, and examples thereof include polyisobutylene, polyisoprene, polybutene and the like, and these may be used alone or in combination.

  As the waxes, waxes generally used in gum bases can be widely used and, for example, natural candelilla wax, rice wax, carnauba wax, beeswax, petroleum microcrystalline wax and the like can be mentioned. May be used alone or in combination. The melting point of these waxes is 70 to 90 ° C, preferably 80 to 90 ° C.

  As the inorganic substance, inorganic substances generally used in gum bases can be widely used, and examples thereof include calcium carbonate, talc and the like, and these may be used alone or in combination.

  It is preferable to mix | blend the emulsifier of HLB 8 or less with a polyglycerin fatty acid ester in a gum base. As an emulsifier of HLB 8 or less used for the gum base of this invention, glycerine fatty acid ester, diglycerin fatty acid ester, sorbitan fatty acid ester, monoglyceride acetate etc. are mentioned, These may be individual or may be combined. Generally, as an emulsifier used for a gum base, an emulsifier of HLB 5 or less is used for the purpose of prevention of separation of gum base materials, and an emulsifier of HLBs 4 to 8 is used for a softening effect.

  The preferred gum base of the present invention is about 0 to 20% by mass of a natural resin, about 20 to 35% by mass of a vinyl acetate resin, about 20 to 30% by mass of an elastic body, and 10 to 20% of waxes. %, About 10 to 20 mass% of an inorganic substance, and about 2 to 15 mass% of an emulsifier having a HLB of 8 or less.

  The polyglycerin fatty acid ester is contained in an amount of about 0.1% by mass or more, preferably about 0.3% by mass or more, more preferably about 0.5% by mass or more, based on the total weight of the gum base. The total content of the polyglycerin fatty acid ester is preferably about 6% by mass or less, about 5% by mass or less, about 4% by mass or less, about 3% by mass or less, or about 2% by mass or less. When the proportion of the polyglycerin fatty acid ester in the total weight of the gum base is in the above range, curing of the chewing gum with time is prevented, and softening and shrinkage during chewing are suppressed, and a gum base having a stable biting feeling is obtained.

  The polyglycerin fatty acid ester used in the present invention is preferably HLB 12 or more, and examples thereof include polyglycerin fatty acid esters of HLB 12 to 20.

  In the gum base of the present invention, resins (natural resin, vinyl acetate resin, etc.) and an elastic body are put into a gum base mixer, heated to about 100 to 120 ° C., and mixing is started when the raw materials are melted. A polyglycerin fatty acid ester and an emulsifier are added, and after mixing for about 0.5 to 5 hours, they can be taken out and cooled to room temperature. Since polyglycerin fatty acid ester is added to the gum base material in the molten state, it is entrapped in the gum base matrix and stays in the gum base at the time of chewing so that stable bite can be maintained from the beginning to the end, hygroscopicity There is virtually no increase in When a polyglycerin fatty acid ester is added together with other additives after the preparation of the gum base, softening and shrinkage occur in the chewing, and the chewing gum becomes hard with time, causing a problem of moisture absorption.

  The chewing gum composition of the present invention comprises a gum base and a chewing gum additive. The chewing gum additive widely includes components other than the gum base generally added to chewing gum and is not particularly limited, and examples thereof include sweetening agents, flavoring agents, acidulants, coloring agents, softeners and the like.

  The chewing gum composition of the present invention may be formed into a shape such as a plate gum, a granular gum, a block gum, a tubular gum, a rod-like gum, and packaged to make a chewing gum product. It may be a product of

  The gum base is preferably incorporated in an amount of about 15 to 45% by mass, more preferably about 20 to 40% by mass, and still more preferably about 25 to 35% by mass, based on the total weight of the chewing gum composition. The amount is about 55% by mass, more preferably about 80 to 60% by mass, and still more preferably about 75 to 65% by mass.

  The sweetener may contain saccharides, and examples thereof include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners. Specifically, monosaccharides such as arabinose, galactose, xylose, glucose, fructose, and isomerized sugars, disaccharides such as sucrose, trehalose, palatinose, maltose, lactulose, lactose, nigerooligosaccharides, palatinose syrup, polydextrose, maltotri Oats, coupling sugar, soybean oligosaccharide, invert sugar, oligosaccharides such as starch syrup, erythritol, xylitol, glycerol, sorbitol, pallatite, maltitol, mannitol, lactitol, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced genthiooligosaccharides, reduction Sugar alcohol such as maltose starch syrup, reduced starch syrup, aspartame, acesulfame potassium, glycyrrhizin, saccharin, saccharin sodium, sucralose, stevia extract Things, stevia powder, thaumatin, neotame, high intensity sweeteners, such as Lo Han Guo extract, other honey, fruit juice, can be exemplified fruit juice concentrates and the like. These sweeteners can be used alone or in any combination of two or more. The sweetener is blended in about 10 to 83% by mass, preferably about 25 to 75% by mass, and more preferably about 50 to 70% by mass, based on the total weight of the chewing gum composition.

  The other ingredients such as softeners, acidulants, perfumes, coloring agents and the like may be appropriately adjusted according to the product design of the chewing gum composition as long as the action of the gum base is not adversely affected.

  As the flavoring agents, common ones used in the preparation of chewing gum can be widely used, and are not particularly limited. For example, citrus flavors such as orange, lemon, lime, grapefruit, mandarin, tangerine, apple, banana, cherry, grape, melon, Fruit based flavors such as peach, pineapple, plum, raspberry, strawberry and muscat; Vince based flavors such as vanilla, coffee, cocoa and chocolate; mint based flavors such as peppermint and spearmint; spice based flavors such as all spices, cinnamon and nutmeg ; Nut based flavors such as almonds, peanuts and walnuts; Seafood based flavors such as crabs, shrimps and fish and shellfish, menthols, menthol, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, malto And maltose, ethylmaltol, methyl anthranilate, cinnamic alcohol, methyl N-methylanthranilate, methyl β-naphthyl ketone, limonene, linalool, allyl isothiocyanate, other vegetables, cereals, seaweed etc. . These perfumes may be used alone or in any combination of two or more.

  Examples of the acidulant include citric acid, malic acid, adipic acid, fumaric acid, ascorbic acid, lactic acid, gluconic acid, tartaric acid and the like.

  Examples of the softener include glycerin and the like.

  EXAMPLES Hereinafter, the present invention will be specifically described using examples, but the present invention is not limited to these.

Examples 1-1 to 3-2 and comparative examples 1 to 3
Put the gum base, sweetener (sugars, high sweetness degree sweetener), softener, acidulant and flavor in the formulation shown in Tables 2 to 4 into a gum mixer, take out after mixing for 15 minutes, and ext It was extruded with a ruler, rolled with a rolling roll, and cut with a cutter roll into a general plate-like gum (thickness 1.9 mm × length 50 mm × width 19 mm, weight 2 g / sheet).

  One chewing gum thus obtained was consumed by five expert panelists, and sensory evaluation was performed on the items shown in Tables 5 to 7.

  As a result, when the polyglycerin fatty acid ester (HLB12, HLB16) was added to each of the gum base for plate gum, the gum base for granular gum, and the gum base for chewing gum, curing with time was suppressed. Furthermore, the curing with time was suppressed even without the addition of a starch syrup or a softener. Particularly in the gum gum base for chewing gum, a high effect was confirmed.

  Also with regard to chewing stability (a constant texture is obtained from the beginning to the end), the addition of polyglycerin fatty acid esters (HLB12, HLB16) to each gum base suppressed the softening and hardening in the chewing.

(* 1) Hardness change immediately after chewing gum manufacture ほ と ん ど hardly changed immediately after manufacture ○ Slightly cured immediately after manufacture Cured considerably immediately after manufacture X Hardly curing, hardly flexible ((1) * 2) Evaluation of eating after 30 days of chewing gum production Difference in hardness between biting and texture when softened most during chewing ◎ There is not much difference ○ Slight difference is seen か な り Significant difference is seen × Very different (* 3) Eating evaluation after 30 days from chewing gum production
The first half (the time when the water-soluble material elutes and the softest time is softened) the degree of softening ほ と ん ど hardly softened 軟化 slightly soft but can be squeezed without problems か な り softened considerably, wrinkling somewhat difficult (unpleasant) Certain softening is severe and chewing is difficult (discomfort) (* 4) Eating evaluation after 30 days of chewing gum production
The degree of curing in the second half (during which the dissolution of the water-soluble raw material ends and the curing starts gradually) Hardly cured ほ と ん ど Slightly cured, but can be done without problems か な り Pretty cured, somewhat difficult to chew ) × Hardening is hard and wrinkles are difficult (unpleasant)

Claims (4)

A gum base material and a polyglycerin fatty acid ester having a HLB of 12 or more , wherein the gum base material comprises 0 to 20% by mass (excluding 0% by mass) of a natural resin and 20 to 35 vinyl acetate resin in the entire gum base weight. % By mass, 20 to 30% by mass of an elastic body, 10 to 20% by mass of waxes, and 10 to 20% by mass of an inorganic substance ,
Natural resins are gelton and / or ester gum,
The vinyl acetate resin is a vinyl acetate resin having a polymerization degree of 200 to 500,
The elastic body is at least one selected from the group consisting of polyisobutylene, polyisoprene and polybutene,
Waxes are microcrystalline wax and / or micro wax having a melting point of 70 to 90 ° C.
The mineral is calcium carbonate and / or talc,
Gum base. The gum base according to claim 1, wherein the polyglycerin fatty acid ester having an HLB of 12 or more comprises 0.1% by mass or more in the total weight of the gum base. The process of mixing a gum base material and a polyglycerin fatty acid ester having an HLB of 12 or more at the time of producing a gum base , the gum base material comprising 0 to 20% by mass of natural resin and 20 to 35 mass of vinyl acetate resin A method for producing a gum base, comprising 20% to 30% by mass of an elastic body, 10% to 20% by mass of waxes, and 10% to 20% by mass of an inorganic substance . A chewing gum composition comprising the gum base and chewing gum additive according to claim 1 or 2.