JPS6366176B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for manufacturing a composite fibrous chewing gum, and more specifically, a method for manufacturing a composite fibrous chewing gum proposed by the applicant (Japanese Patent Application No. 173924/1984 (Japanese Unexamined Patent Publication No. 66841/1989)). It concerns an improved manufacturing method. That is, in addition to the types of sugar, maltose, lactose (α-lactose), starch syrup, etc. and sugar alcohols such as glucose or sorbitol, which are added and blended as necessary, β-lactose is added and blended in an appropriate ratio, and these sugar raw materials are mixed. After adding water if necessary, molten candy prepared by mixing and boiling or granular candy obtained by cooling and crushing the same, and molten or granular chewing gum base or chewing gum dough prepared by a conventional method are processed in a conventional cotton candy manufacturing apparatus. The present invention relates to a manufacturing method for obtaining a composite fibrous chewing gum with improved shape retention and texture by simultaneously or alternately feeding the fibers into a fibrous molding part such as a rotating cylinder. In the production method of Japanese Patent Application No. 57-173924 mentioned above, a composite fibrous chewing gum is produced by entwining the chewing gum base or chewing gum dough with the fiberized product of sugar and/or candy in the form of fibers or adhering it in the form of particles. However, if the fibers of sugars and/or candy are strong, the fluffy and dense state will be low and it will retain its shape and have a good texture. If the strength of the fibers is low, the product will be dense and dense, resulting in poor shape retention and poor texture. In addition, in the method of the above-mentioned prior application, in order to obtain a composite fibrous chewing gum with good texture, the melting temperature of the sugars and/or candies is brought as close as possible to the melting temperature of the chewing gum base or chewing gum dough. It is necessary that the chewing gum base or chewing gum fabric be entangled with the chewing gum base or chewing gum fabric at the same time as the fiberization. However, in this case, when composite fiber chewing gum is produced using candied candy mixed with sugars such as ordinary sugar, maltose, glucose, starch syrup, etc., the strength of the candied fibers is insufficient as described above, so the resulting composite Fibrous chewing gum has a low density and poor shape retention when chewed, and has the disadvantage that the candy melts all at once in the mouth, resulting in an extremely strong sense of sweetness. As a solution to these drawbacks, adding α-lactose, which is the more widely used lactose among lactose, as part of the raw materials for kyandee, increases the strength of kyandee fibers and improves density, shape retention, and mouthfeel. Although the excessive sweetness caused by melting all at once was improved, it was found that the candy fiber still had a hard texture, which was unfavorable in terms of quality. Therefore, as a result of extensive studies, the present inventors improved the above-mentioned density and shape retention by adding β-lactose as part of the candy formulation, and at the same time, achieved an appropriate level of sweetness without dissolving all at once in the mouth. The present inventors have now completed the method of the present invention for obtaining a composite fibrous chewing gum that has the following characteristics and has a good texture. In addition, when β-lactose alone or in the form of a mixture of β-lactose and other sugars is supplied to the fiber forming section of candy manufacturing equipment at the same time or alternately with the chewing gum base or chewing gum dough, the above-mentioned conditions will not be met. No effects were observed at all, and the above-mentioned effects were expressed only when β-lactose and other saccharides were boiled down to make candy. Table 1 below shows that a composite fibrous gum produced by the method of Example 1 below was tested by a panel of 30 in-house experts using canday containing 20% of each of α-lactose or β-lactose to all the raw materials. The results of a sensory test conducted using a two-point comparison method regarding the three items of taste, texture, and shape retention are shown below.

[Table] As shown in the table above, β-lactose is
Composite fibrous chewing gum made using 20% added Kyan Day was approved by an in-house expert panel.
As a result of a sensory test conducted by 30 people, 18 people evaluated taste, 22 people evaluated texture, and shape retention was evaluated by 18 people.
18 people rated it as superior to the composite fibrous chewing gum produced using candy containing 20% α-lactose. Next, Table 2 below shows lactose-free canday, α-
The results of measuring the densities of composite fibrous chewing gums produced using 20% lactose-added candy and 20% β-lactose-added candy are shown as objective indicators of shape retention.

[Table] It is thought that when forming composite fibers, those with good shape retention maintain a low density state, and those with poor shape retention maintain a high density state. As shown in the table above, the composite fiber chewing gum produced using 20% β-lactose-containing candy has the best shape retention during composite fiber formation, followed by α-lactose.
The shape retention deteriorated in the order of products using candy containing 20% lactose and then products using candy containing no lactose. Next, the density of each composite fibrous chewing gum that was formed by supplying candy and flavored gum prepared by adding β-lactose at various blending ratios to the fiber forming section at a constant ratio as shown in Table 3 below was measured. The results and the evaluation results from a sensory test of texture by a panel of 30 in-house experts are shown.

[Table] As shown in the table above, when using candy with a blending ratio of β-lactose of less than 8% by weight, the effect of improving the texture and shape retention of the molded composite fibrous chewing gum is not sufficiently exhibited. The blending ratio of β-lactose is
When the amount is 32% by weight or more, shape retention is good, but β-lactose crystals tend to form in the candy, resulting in poor texture and quality. Combining the above, if the blending ratio of β-lactose in candy is 10 to 30% by weight, composite fiber chewing gum produced using it will have good shape retention and texture. I understand that. Examples of the present invention will be described in more detail below. Example 1 Ingredients () Flavored gum base 20 parts by weight Kyan Day Sugar maltose β-lactose starch syrup flavored water 29 parts by weight 20 parts by weight 20 parts by weight 30 parts by weight 1 part by weight 30 parts by weight 80 parts by weight Ingredients () Melt the taste gum base at 120℃ and place it. On the other hand, after mixing the blended raw materials () sugar, maltose, β-lactose, starch syrup, and water, boil it down to 150°C. While cooling the obtained boiled candy solution, a flavoring agent is mixed therein. Next, 20 parts by weight of the melted flavored gum base and 80 parts by weight of the mixed melt to which flavoring has been added are simultaneously placed in a rotating cylinder heated to 150°C and rotated at 3000 rpm in a conventional cotton candy manufacturing equipment. The supplied and formed composite fibers are collected, cut and formed into appropriate sizes, and are made of long fibers, shape-retaining properties, and a small density of 0.022 g/ ^cm3 , in which the taste gum base fibers are entangled with the candy fibers. A composite fibrous chewing gum with a good texture was obtained. Example 2 Ingredients () Flavored gum base 20 parts by weight Ingredients () Candy Sugar maltose β-milk syrup flavored water 34 parts by weight 20 parts by weight 10 parts by weight 35 parts by weight 1 part by weight 30 parts by weight 80 parts by weight Ingredients () The flavored gum base is cut and shaped using a regular cutter to a particle size that passes through a JIS standard 4 mesh. On the other hand, after mixing the blended raw materials () sugar, maltose, β-lactose, starch syrup, and water, boil it down to 150°C. The obtained boiled candy solution is mixed with a flavoring agent while being cooled, and after being cooled and solidified, it is pulverized using a pulverizer. Next, 20 parts by weight of the granular flavored gum base and 80 parts by weight of the crushed granular candy were mixed and then fed into a rotating cylinder heated to 150° C. and rotated at 3000 rpm in a conventional cotton candy manufacturing device. When the formed composite fibers are collected and cut into appropriate sizes,
It is long fiber, has shape retention properties, and has a density of 0.030g/cm ³
A composite fibrous chewing gum was obtained which was small in size and had a good texture in which the taste gum base fibers were intertwined with the candy fibers.

Claims (1)

[Scope of Claims] 1. Composite fiber that converts candi and chewing gum base or chewing gum dough into composite fibers by supplying candi and chewing gum base or chewing gum dough to a fiber forming section such as a rotating cylinder of a cotton candy manufacturing device. 1. A method for producing a composite fibrous chewing gum, the method comprising using candy to which β-lactose is added. 2. The manufacturing method according to claim 1, which uses a candy prepared by adding 10 to 30% by weight of β-lactose to the total raw materials. 3. The manufacturing method according to claim 1, wherein candy and chewing gum base or chewing gum dough are supplied to the fiber forming section as a molten mixture or a cooled and pulverized product thereof.