JPS6148897B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention allows flavor to appear instantaneously when chewing,
Moreover, it is a chewing gum that allows you to enjoy the natural, mellow and fresh complex flavor for a sustained period of time, has a beautiful appearance as the base material is uniformly colored with the coloring substances in the leaves during chewing, and has a bad breath removal effect. It is something. Conventional chewing gum is made by kneading chewing gum base materials such as chewing gum base, powdered sugar, starch syrup, and flavoring agents.Currently, various attempts have been made to enhance flavor and improve sustainability. There is. However, all the flavorings used in conventional chewing gum are obtained by physically and chemically processing raw materials at temperatures above room temperature, so the flavor components contained in the raw materials may deviate. , or in which altered substances coexist and do not have a natural rich and fresh flavor. Furthermore, since the flavoring agent is in liquid or powder form, it is included in other base materials when kneaded, and has the disadvantage that a large amount must be used in order to obtain an appropriate flavor when chewing. No matter how many attempts are made to enhance the flavor and improve its sustainability through the above-mentioned methods, it is difficult to dramatically improve the flavor because the above-mentioned flavoring agents can only reach the level of imitation flavor. . Therefore, the present inventors conducted intensive research to improve the above-mentioned drawbacks, and as a result, selected at least one type of leaf selected from the Lamiaceae and Lauraceae plant groups, which matches well with chewing gum and has a good flavor. Next, this leaf is freeze-dried to obtain a freeze-dried leaf with no deviation in flavor or deterioration, and further, pieces having the original shape of the dried leaf or pieces in the form of strips that retain the original shape are shaped to match the shape of the dried leaf. By forming two layers of chewing gum base material and sandwiching the freeze-dried leaves between them, or by scattering them in the base material, or by attaching them to the surface of the chewing gum base material and integrating them, the dried leaves can be made into chewing gum. Because it is not contained in the structure of the base material, the flavor appears instantly when chewing, and you can continue to enjoy the natural rich and fresh complex flavor. The inventors have completed the present invention by discovering that the leaves are uniformly colored by the colored substances in the leaves, giving them a beautiful appearance, and also have the effect of removing bad breath. That is, the present invention is a chewing gum comprising a chewing gum base material and at least one freeze-dried leaf selected from the plant group consisting of Lamiaceae and Lauraceae. Embodiments of the present invention will be explained in detail below. The chewing gum base material as used in the present invention is a chewing gum base, that is, a substance consisting mainly of resin for gum base, wax, food emulsifier, inorganic filler for chewing gum, etc., crystalline saccharide, starch syrup, softener, flavoring agent, and organic acid. This refers to products in which sugar alcohols such as sorbitol, mannitol, and xylitol are used in place of the crystalline sugars and starch syrup. In addition, the freeze-dried leaves as used in the present invention refer to leaves of at least one type selected from the Lamiaceae and Lauraceae family that are immediately freeze-dried, or leaves that are temporarily soaked in molasses and then freeze-dried. However, any material that retains its original shape or is in the form of strips can be used. Furthermore, as plants of the Lamiaceae family, there are Japanese species, Western species, Dutch species, red perilla, and green perilla.
Also, as a plant of the Lauraceae family, the leaves of the cherry tree can be mentioned, and in addition to this, the leaves of the cherry blossom, a plant of the Rosaceae family, can also be used. The content of freeze-dried leaves is 0.5-5 based on the total weight
% by weight, preferably 1-3% by weight. If the content is less than 0.5% by weight, the appropriate flavor will not appear when chewing and it will not be sustainable, and if it is more than 5% by weight, the irritation peculiar to the leaves may become excessive and the good flavor may deteriorate. So both are unfavorable. As a method for integrating the above-mentioned chewing gum base material and freeze-dried leaves, the chewing gum base material may be formed into two layers, and the freeze-dried leaves may be sandwiched between them in a sandwich-like manner. If the freeze-dried leaves are in their original form, they may be attached to the surface of the chewing gum base material and merged. Furthermore, if the freeze-dried leaves are in the form of strips, they may be kneaded with the chewing gum base material to be scattered, or the strips may be covered with the chewing gum base material as an outer shell. Among these combinations, freeze-dried leaves sandwiched together are superior in terms of flavor development. As mentioned above, the chewing gum of the present invention has an appropriate shape and structure, and the flavor appears instantly when chewing, and furthermore, the chewing gum of the present invention can maintain and enjoy the natural, mellow and fresh flavor. The base material is uniformly colored with a coloring substance throughout the leaves, giving it an aesthetic appearance and a halitosis-removing effect, making it a novel chewing gum with extremely high commercial value and high palatability. The present invention will be explained below with reference to Examples. In addition, parts shown in the examples refer to parts by weight, and % refers to weight %.
means. In addition, a sensory test was conducted as follows. (1) Sensory testing method A panel of 50 boys and 50 girls between the ages of 15 and 20 evaluated the freshness, flavor strength, and flavor persistence. Example 1 (1) Manufacturing method for chewing gum base In a kneader, 270 parts of natural chicle, 210 parts of vinyl acetate resin, 120 parts of polyisobutylene, and polybutene were added.
After adding 30 parts and melt-kneading at a temperature of 113℃,
Melt and knead 100 parts of microcrystalline wax, 100 parts of rosin glycerin ester, and 30 parts of glycerin fatty acid ester, and then add talc.
140 parts were added and kneaded in the same manner to obtain a chewing gum base. (2) Manufacturing method of chewing gum base material (2)-1 60°C in a kneader kept at a temperature of 50°C.
Add 65 parts of the gum base pre-softened at ℃ and 45 parts of starch syrup with a water content of 15% and knead for 3 minutes, then add 190 parts of powdered sugar and 1.5 parts of peppermint flavor and knead in the same manner until homogeneous to make chewing gum. A base material was obtained. (Defined as chewing gum base material 1) (2)-2 A chewing gum base material was obtained in the same manner as chewing gum base material 1 except that spearmint flavor was used instead of the peppermint flavor in chewing gum base material 1. (Set as chewing gum base material 2) (2)-3 A chewing gum base material was obtained in the same manner as chewing gum base material 1 except that perilla flavor was used instead of the peppermint flavor of chewing gum base material 1. (Set as chewing gum base material 3) (2)-4 Powdered sugar and starch syrup from chewing gum base material 1 are combined with 210 parts of powdered sorbitol and 10 sugar alcohols with 7 to 18 glucose units (average) with 30% water content.
A chewing gum base material was obtained in the same manner as chewing gum base material 1 except that 15 parts of maltitol with a moisture content of 25% was used. (Set as chewing gum base material 4) (3) Method for producing freeze-dried leaves (3)-1 After harvesting the Western species Hatsuka, immediately put it in the freezer, cool it sufficiently to -20℃, separate the stems and leaves, and extract only the leaves. was freeze-dried and then cut into 5 to 10 mesh pieces to obtain freeze-dried leaves in the form of strips. (Determined as dried leaves 1) (3)-2 Freeze-dried leaves in the form of strips were obtained in the same manner as dried leaves 1 except that Dutch tsuka was used instead of Western species of dried leaves 1. (Determined as dried leaves 2) (3)-3 Freeze-dried leaves in the form of strips were obtained in the same manner as dried leaves 1 except that persimmon leaves were used instead of tsuka for the Western species of dried leaves 1. (Dried leaves 3) (4) Chewing gum manufacturing method Using an extruder that can extrude the chewing gum base material into a two-layer sheet, each of the four chewing gum base materials obtained above was kept at 50°C and heated every hour.
It was extruded with a discharge rate of 300 kg while creating a gap in the middle, and the dried leaves of the three points were sprinkled on the surface of the lower chewing gum base material at a rate of 3 kg per hour, and then the upper and lower chewing gum layers were pressed together with a rolling roller. It was rolled thin and then shaped into a rectangular shape using a cutting machine to obtain chewing gum made of freeze-dried leaf sandwiches as shown in Table 1. Comparative Example 1 65 parts of the chewing gum base of Example 1 pre-softened to 60°C and 45 parts of starch syrup with a moisture content of 15% were put into a kneader kept at a temperature of 50°C, and after kneading for 3 minutes, 190 parts of powdered sugar was added. 1 part and 21 parts of peppermint flavor were added and kneaded in the same manner until homogeneous to obtain a kneaded product.The kneaded product was then extruded into a sheet form from an extruder while keeping the temperature at 50°C, and further rolled into a thin sheet using a rolling roller. Thereafter, it was molded into a rectangular shape using a molding machine to obtain chewing gum. Comparative Example 2 Chewing gum was obtained in the same manner as Comparative Example 1 except that the peppermint flavor was replaced with spearmint flavor. Comparative Example 3 Chewing gum was obtained in the same manner as in Comparative Example 1 except that the peppermint flavor was replaced with perilla flavor. Comparative Example 4 In Comparative Example 1, powdered sugar and starch syrup were mixed with 210 parts of powdered sorbitol and 30% water glucose units (average)
A chewing gum was obtained in the same manner as in Comparative Example 1, except that 10 parts of a sugar alcohol of 7 to 18 and 15 parts of maltitol with a water content of 25% were used.

[Table] Next, a sensory test was conducted on the chewing gums of the present inventions 1 to 4, which were sandwiched with the above-mentioned dried leaves, and the chewing gums of Comparative Examples 1 to 4, and the results are shown in Table 2.

[Table] As is clear from the above results, all of the products of the present invention have good flavor and are excellent in freshness, flavor strength, and flavor persistence, achieving the purpose of the present invention. It is something to do. Comparative Example 5 Same as Example of Invention 1, except that instead of dried leaf 1 (freeze-dried leaf of Western species Hatsuka) in Invention 1, strip-shaped leaves obtained by drying leaves of the same species in the sun are used. Then I got chewing gum. Next, a sensory test was conducted on the chewing gums of the present invention 1 and comparative example 5, and the results are shown below.
Shown in 3.

[Table] From the above results, it can be concluded that the use of freeze-dried leaves improves quality by imparting freshness, and produces chewing gum with a much better appearance compared to sun-dried products. it is obvious.

Claims (1)

[Scope of Claims] 1. A chewing gum comprising a chewing gum base material and at least one freeze-dried leaf selected from the plant group consisting of Lamiaceae and Lauraceae. 2. The chewing gum according to claim 1, wherein the freeze-dried leaves retain their original shape. 3. The chewing gum according to claim 1, wherein the freeze-dried leaves are in the form of strips. 4 Freeze-dried leaves are 0.5 to 5% by weight of the total weight
The chewing gum according to claim 1, comprising: 5. The chewing gum according to claim 1, comprising two layers of chewing gum base material, with freeze-dried leaves sandwiched between the two layers.