JPH0376902B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses L-asparatyl-L- as a sweetener.
Phenylalanine methyl ester (APM)
A low cariogenic or cariogenic non-cariogenic chewing gum characterized by using palatinose (isomaltulose); and a reduced starch decomposition product and/or reduced malt barley (starch syrup powder) and its production. Regarding the method.

Conventionally, sugar, glucose, starch syrup, etc. have been used as sweeteners for chewing gum. Since chewing gum is chewed to enjoy the flavor and sweetness present in the gum, the sweetener used is required to have a suitably low dissolution rate and a smooth texture. Although the above-mentioned sugars satisfy these characteristics, they have the disadvantage that they tend to cause cavities (cariogenicity).

Chewing gum remains in the oral cavity for a relatively long time,
Furthermore, the above-mentioned sugars have high cariogenic properties because organic acids are produced by the action of oral bacteria. Furthermore, these sugars have a high calorie content, resulting in excessive calorie intake.

The inventors have noted that palatinose has low cariogenicity because no organic acid is produced by oral bacteria and it does not serve as a substrate for the production of insoluble glucan. Palatinose itself is not only low cariogenic, but also has anti-cariogenic properties that inhibit the formation of cavities, countering the cariogenic properties caused by sugar. Ingham was suggested. (Refer to Japanese Patent Application Laid-open No. 57-86246.) However, palatinose has about the sweetness of sugar.
Due to its low sweetness of 40%, it was difficult to use in chewing gum. For example, the aforementioned JP-A-57-
In the invention described in No. 86246, 2.5 to 3 times more palatinose is added to the gum base.

Furthermore, since palatinose has lower stickiness than sugar, when used in chewing gum, it has been necessary to use a high molecular weight polysaccharide together.

In order to enhance the sweetness of palatinose, chewing gums in which glucose or sugar is added have also been proposed. However, this composition significantly impairs the cariogenic properties of the added palatinose. Also, since the palatinose added is not completely pulverized,
It had a slightly rough texture, and the chewing gum was also rather hard and lacked flexibility. Furthermore, there was a problem in that the palatinose turned brown due to heating during production, resulting in a browning change in the overall appearance.

The inventor developed APM as a sweetener for chewing gum to supplement the sweetness of palatinose, and mainly
Reduced starch decomposition products and/or
Alternatively, by using the reduced maltose starch syrup powder in combination, we succeeded in overcoming the above drawbacks and producing a chewing gum with low cariogenicity.

In the present invention, palatinose is pulverized, for example, with a diet mill to give an average particle size of 5 to 10 μm; on the other hand, APM is dissolved in water, dried, and pulverized together with reduced starch decomposition product and/or reduced maltose starch syrup powder. APM was encapsulated by This finely ground palatinose and encapsulation
By using APM as a sweetener and adding reduced starch decomposition products and/or reduced maltose starch syrup powder as necessary, APM and Palatinose are stabilized, and the chewing gum obtained has flexibility, spreadability, and moldability. It was excellent.

In the present invention, since APM is encapsulated with reduced starch decomposition products and/or reduced maltose starch syrup, the quality of chewing gum does not deteriorate due to the reaction between APM and palatinose. Encapsulation of APM involves APM and reduced starch decomposition products and/or
Or reduced maltose starch syrup powder and weight ratio of 0.1~
Produced by dissolving in water, preferably hot water at 28-40°C, in a ratio of 95:99.9 to 5, preferably 10 to 60:90 to 40, homogenizing if necessary, and drying and pulverizing. Ru.

Drying can be carried out by conventional methods such as spray drying, freeze drying, vacuum/reduced pressure drying, etc. Grinding can be carried out in conventional equipment such as jet mill grinders.

Reduced starch decomposition products and reduced maltose starch syrup powder do not produce organic acids even when exposed to bacteria in the oral cavity, and do not cause cavities. can be significantly reduced.
In addition, the sweetness level is as low as about 10 to 80% of that of sugar, and there is no off-taste or odor, and there is no adverse effect on the flavor and flavor of chewing gum.

Both APM and Palatinose used in the chewing gum of the present invention have a low dissolution rate in the oral cavity and are characterized by high persistence of sweetness and flavor.

Note that calcium carbonate, which is a filler commonly used in chewing gum, comes into contact with APM and promotes the decomposition of APM, so it is preferably not used in the present invention.

The chewing gum thus obtained has a smooth mouthfeel when chewed, and has excellent physical properties such as flexibility and spreadability.

The chewing gum of the present invention can be produced by a conventional method by replacing sugar with the sweetener of the present invention.

That is, reduced starch decomposition product and/or reduced maltose starch syrup powder and finely ground palatinose are added to a conventional chewing gum base as necessary, and the mixture is heated at a temperature of 60°C or lower, preferably 40 to 60°C,
The mixture is sufficiently kneaded until it becomes uniform, and then the encapsulated APM and flavor described above are added, and after being kneaded uniformly, it is rolled, molded, cooled, and packaged by conventional methods.

The following examples illustrate the invention in more detail.

Example 1 Step: Preparation of encapsulated APM 1.5 kg of APM powder and 15 kg of reduced starch decomposition product were thoroughly mixed, added to 30° C. of warm water at 30° C., and dissolved by stirring well. This solution was homogenized by passing through a homogenizer at a pressure of 100 to 130 kg/cm ² . This solution was then dried at high speed using a rotary nozzle spray dryer to obtain about 320 meshes of encapsulated APM fine powder.

Process: Manufacture of chewing gum Chewing gum was manufactured from the following ingredients. Ingredient content (wt%) Chewing gum base 25 Palatinose (14 μ) 17 Reduced starch decomposition product 49 Talc 5 Encapsulated 10% APM (manufactured in process) 0.7 Flavor (peppermint) 1.3 Lecithin 2.0 Total 100.0 In chewing gum base , palatinose, and reduced starch decomposition product were added, and the mixture was vigorously kneaded with a mixer at 70 to 80°C until uniform. The encapsulated APM and flavor prepared in the process were then mixed together, talc was added and kneaded for about 6 minutes.

The obtained stick-shaped chewing gum was rolled, molded, cooled, cut, and packaged in a conventional manner to obtain a sugar-free chewing gum product.

The obtained product had an elegant and good sweetness, and had a smooth texture. In addition, the flavor and sweetness were easy to chew and persisted in the oral cavity for a medium to long period.

Example 2 Process: Preparation of encapsulated APM 1 kg of APM powder and 99 kg of reduced starch decomposition product were mixed well, and this was added to 300 ml of warm water at 28° C. and stirred well to dissolve. This solution was passed through a homogenizer and homogenized at a pressure of 140 Kg/cm ² .

The homogenized solution is dried using a rotary nozzle spray dryer while rotating at high speed until approximately
320 mesh encapsulated APM fine powder was obtained.

Process: Chewing gum manufacturing ingredients Ingredients (wt%) Chewing gum base 25 Palatinose (fine powder of 10 μ or less) 17 Encapsulated 1% APM powder (process/manufactured)
47 Reduced maltose starch syrup powder 8.0 Flavor 1.5 Retin 1.5 Total 100.0 Add and mix finely powdered palatinose (particle size less than 10 μ), reduced maltose starch syrup powder and lecithin to chewing gum base, and mix in a strong mixer at a temperature of 55-60℃. The mixture was kneaded until homogeneous. The encapsulated APM and flavor prepared in step were then added and kneaded for about 8 minutes.

The obtained stick-shaped chewing gum is rolled and molded,
After cooling, it was cut and packaged to obtain a sugar-free chewing gum product containing palatinose.

The obtained product had an elegant and good sweetness, and had a smooth texture. In addition, the flavor and sweetness were easy to chew and lasted for a long time in the oral cavity.

Comparative Example 3 (When palatinose is not added) Ingredient content (wt%) Chewing gum base 25 Reduced starch decomposition product 66 Talc 5 Encapsulated 10% APM 0.7 Flavor (mint) 1.3 Retin 2.0 Total 100.0 Chewing gum base, The reduced starch decomposition product was added and kneaded at 70°C to 80°C with a mixer until uniform. Next, the encapsulated APM and flavor prepared in the process were mixed, talc was added, and the mixture was kneaded for about 6 minutes. The obtained stick-shaped chewing gum was rolled, molded, cooled, cut and packaged in a conventional manner to obtain a sugar-free chewing gum product.

Evaluation The resulting product had a good level of sweetness, good flexibility, and good texture and spreadability. However, it was found that the flavor, aroma, and flavor did not last as long as those in Example 1 and disappeared quickly, resulting in a low value chewing gum.

Comparative Example 4 (When not containing reduced starch decomposition product or reduced maltose starch syrup) Ingredient content (wt%) Chewing gum base 25 Palatinose (10 μm or less) 72 APM 0.47 Flavor (peppermint) 1.50 Retin 1.50 Total 100.47 Chewing gum base Add and mix finely powdered palatinose (10 μm or less) and lecithin to
The mixture was kneaded until homogeneous in a mixer at a temperature of 80°C. Next, APM was added, flavor was added, and kneaded for about 8 minutes.

Evaluation: The resulting product had a poor mouthfeel, the chewing gum was hard, and the chewing gum had a plate-like feel that caused it to break in the mouth.
In terms of appearance, browning has been observed, and the whole product has turned a light coffee color, and its commercial value is low.
No preferred chewing gum was obtained.

Comparative example 5 (When APM is not encapsulated) Ingredient content (wt%) Chewing gum base 25 Palatinose (10 μm or less) 17 APM 0.50 Reduced starch decomposition product 46.50 Reduced maltose starch syrup powder 8 Flavor (peppermint) 1.50 Lecithin 1.50 Total 100.0 Chewing gum base, palatinose (10μ
m or less), reduced starch decomposition product, reduced maltose starch syrup powder, and lecithin, and kneaded in a mixer at a temperature of 70 to 80°C until uniform, then added APM and flavor, and kneaded for about 8 minutes. accomplished. The obtained rod-shaped chewing gum was rolled, molded, and cooled. I cut it, packaged it, and made chewing gum.

Evaluation The resulting product underwent browning due to the reaction between APM and Palatinose, and brown lumps of the reactant were found in the gum, resulting in an unsuitable product appearance, reduced sweetness, and poor flavor. It became clear that it could not be commercialized as chewing gum.

Claims (1)

[Claims] 1. L-aspartyl pre-encapsulated with reduced starch decomposition product and/or reduced maltose starch syrup
1. A chewing gum composition with low or low nutritional value, characterized in that L-phenylalanine methyl ester and palatinose are used as sweeteners. 2. The no-shoe chewing gum composition according to claim 1, which does not contain calcium carbonate in the chewing gum. 3 Finely ground Palatinose, an emulsifier, and if necessary reduced starch decomposition product and/or reduced maltose starch syrup powder are added to the chewing gum base and kneaded, and then L encapsulated with the reduced starch decomposition product and/or reduced maltose starch syrup powder. -Aspartyl-L
- A method for producing a cariogenic or non-cariogenic gum chewing gum, which comprises adding and mixing phenylalanine methyl ester and a flavor, molding and cooling the composition. 4. Grind palatinose in a jet mill for 5~
No-sugary chewing gum according to claim 3, which is pulverized to a particle size of 10μ and added to a chewing gum base together with the same amount or more of reduced starch decomposition product and/or reduced maltose starch syrup powder. manufacturing method.