JPS5847135B2 - Chewing gum with dextranase - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a chewing gum for preventing dental caries, particularly to a chewing gum in which the efficacy of dextranase is maintained for a long period of time.

Conventionally, attempts have been made to prevent the occurrence of cavities by adding anti-caries substances to chewing gum.

In recent years, dextranase, an enzyme that decomposes dextran, the main component of dental plaque, has been effective in inhibiting plaque formation.
Furthermore, it has been attracting attention as a caries preventive agent.

Attempts have also been made to add dextranase to toothpastes, mouthwashes, and the like, as well as to chewing gum bases, in hopes of preventing tooth decay.

For example, US Pat. No. 3,194,738.

However, even if dextranase is added during the manufacturing process of general chewing gum, approximately 60% of the
The enzyme titer disappeared, and the expected effect on preventing dental caries could not be expected.

After that, various attempts were made to stabilize dextranase, but none of them could find a method to significantly prevent the decrease in the titer of dextranase.

The present inventors have conducted research on chewing gum containing dextranase to prevent dental caries, and have conducted research on chewing gum that prevents the decrease in dextranase titer as much as possible and does not impair the flavor of the chewing gum. We have completed the present invention by discovering that dextranase, malnut, and xylit significantly prevent a decrease in the stability, particularly the titer, of dextranase added to chewing gum.

The present invention relates to a chewing gum containing dextranase, which is obtained by adding dextranase and one or more sugar alcohols consisting of sorbitol, mannitol, malnat, and xylit to a chewing gum base and a chewing gum additive; This is a method for producing chewing gum containing dextranase by adding an aqueous dextranase solution to a solution containing one or more sugar alcohols consisting of sorbitol, mannitol, malnat, and xylit.

Dextranase used in the present invention is of course dextranase obtained by known methods from known dextranase-producing bacteria belonging to the genus Chaetomium, Penicillium, Aspergillus, Spicaria, Lactobacillus, Servibrio, etc. , dextranases produced by other microorganisms can also be used.

Dextranase suitable for % Chaetomium Gracie
It was produced from the F212-8 strain.

(Japanese Patent Publication No. 46-42955) The amount of dextranase added to the chewing gum of the present invention is not particularly limited, but is generally added in an amount of ioo to 100,00 parts per gram of chewing gum.

The chewing gum base used in the present invention is a commonly used chewing gum base, for example, a mixture of vinyl acetate resin, rosin ester, filler, natural and base rubber, natural resin, emulsifier, etc. Additives include Flavoring agents such as spearmint, peppermint, fruit, and coffee, coloring agents, and sweeteners.

As the sweetener, sorbitol, mannitol, malnat, xylit, which prevent the decrease in the titer of the dextranase of the present invention, may be used, or other sugars, natural sweeteners such as stevioside, glycyrrhizin, synthetic sweeteners, etc. may be used. You can.

The method of adding the dextranase and sorbitol, mannitol, malnat, and xylit to the chewing gum base of the present invention may be carried out by a general method appropriately adopted by a person skilled in the art. Although it is possible to maintain the temperature stably for a period of time, even better results can be obtained by the following method.

Dissolve dextranase in water and mix this solution with sorbitol, mannitol, malnat, or xylitol alone or in combination.
Dissolve the seeds into a mixed solution.

The concentration of the sugar alcohol in this liquid is preferably 60 to 85%.

The dextranase concentration of the dextranase solution prepared as described above is preferably 0.5 to 2.0%.

In this case, if the sugar concentration is low, there will be a large amount of free water in the chewing gum, which may slightly affect the quality of the chewing gum.

Further, the sugar concentration is preferably 60% or more so that the sugar alcohol wraps and protects the dextranase to some extent during chewing gum mixing.

Also, if it is too much, the suitability of chewing gum is good, but
Sugar crystallization is likely to occur, and this crystallization may reduce the quality of the chewing gum product.
Preferably below the rank of Section 1.

However, even outside this range, the stabilization of dextranase is not affected.

The dextranase solution prepared as described above is added during kneading with the chewing gum base and chewing gum additives.

The amount of dextranase solution to be added is an amount compatible with the predetermined amount of dextranase contained in the product chewing gum mentioned above.

The cross-crossing is carried out at 50°C or less, preferably around 40°C, and then shaped and cut into chewing gum and other products according to the general manufacturing method of chewing gum.

The chewing gum of the present invention obtained as described above contains an effective amount of dextranase having the effect of preventing dental caries,
Furthermore, the dextranase titer does not decrease even after long-term storage, and sorbitol, mannitol, and malnat, which are used as sweeteners in general foods, can prevent the dextranase titer from decreasing. Since it is made using xylit, it also has the advantage of not causing any deterioration in the flavor of the chewing gum.

Next, examples of the present invention will be given and explained in more detail.
The present invention is not limited in any way by these Examples.

Example 1 20 parts of chewing gum base are kneaded with 50 parts of Sorvit, 20 g of Mannitol, and 5 parts of Malnut in a mixer.

At this time, adjust the temperature inside the mixer to around 400C.

After kneading, 600 to 700 units of dextranase was added per 1 g of the product chewing gum, in which 5 cc of Solvin 1F 0% solution had been dissolved in advance, and a flavoring agent was added to obtain a chewing gum.

Example 2 20 parts of chewing gum base are kneaded with 75 parts of Marnut in a mixer.

At this time, adjust the temperature inside the mixer to around 40'C.

After mixing, 4 cc of Maltit 75% solution and an aqueous solution ICC containing 600 to 700 units of dextranase per 1 g of product chewing gum were added, and flavoring was added to obtain chewing gum.

Example 3 20 parts of chewing gum base are kneaded with 75 parts of sorbitol in a mixer.

At this time, adjust the temperature inside the mixer to around 40°C.

After mixing, 600 to 700 units of dextranase was added per 1 g of the product chewing gum in which 5 CG of Sorvit 70 liquid had been dissolved in advance, and a flavoring agent was added to obtain a chewing gum.

Example 4 20 parts of chewing gum base is kneaded with 50 parts of Marnut and 25 parts of Xylit in a mixer.

At this time, adjust the temperature inside the mixer to around 40°C.

After kneading, 600 to 700 units** of dextranase was added per 1 g of the product chewing gum, in which 5 volumes of Sorvit 70 solution had been dissolved in advance (-- flavoring was added to obtain chewing gum).

The dextranase-containing chewing gums obtained in Examples 1 to 4 were subjected to one abuse test to measure the enzyme activity.

The changes over time were compared with a control chewing gum containing dextranase that used sucrose as a sweetener.

The results are shown in the table below.

For this measurement, one piece of chewing gum (approximately 3.1 g) was weighed in 3 square increments, placed in a 5-40 ml glass cup, and 3 g of calcium phosphate, 10.1 M phosphate buffer (pH
7) Add 10 TLl and mix for 5 minutes at full speed (i 6.00 orpm) using an ice-cold homogenizer.

Quantitatively put this into a 100 ml volumetric flask, fill it with water, stir to homogenize, inject the insoluble matter intravenously, remove a portion of the supernatant, filter, filter, and make the p liquid with 0.01 MIJ acid buffer (pH 7). ) and use it for enzyme activity measurement.

Enzyme activity measurement was performed using 2,5-linked dextran, M/10 acetic acid-
M/10 sodium acetate (pH 5,1) buffer solution 2r
Add 1rrLl of the enzyme test solution to the rtl, react for 160 minutes at 40'C, and quantify the resulting reducing sugar as glucose using the Somogyi method.

One unit of dextranase refers to the enzyme activity that produces reducing sugar equivalent to 1 μg of glucose per minute at 400C.

Claims (1)

[Claims] 1 Chewing gum base, chewing gum additives containing dextranase and one or two sugar alcohols consisting of sorbitol, mannitol, malnat, and xylit
Dextranase-containing chewing gum made by adding seeds or more.