JPH0551264B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a fluid chewing gum that is filled into tubes and sold. [Prior Art] Fluid chewing gum has a relatively high DE (DE:
A large amount of starch syrup (containing high glucose) containing dextrose equivalent is used, and the water in the starch syrup gives the chewing gum fluidity. However, since this type of chewing gum has a high water content, it has the disadvantage that the water separates over time and the chewing gum appears to melt in the mouth when chewed. In particular, this phenomenon occurs significantly when the product is left at a high temperature of 30°C or higher. If the chewing gum feels like it is melting in the mouth, there is a risk that it may be accidentally swallowed, which is a health and safety problem. [Problems to be Solved by the Invention] In order to improve the fluidity of the above-mentioned fluid chewing gum, it is also possible to add crystalline glucose in a range of 20 to 40% by weight (hereinafter abbreviated as "%").
However, when such a large amount of crystalline glucose is used in the presence of starch syrup, the glucose in the starch syrup recrystallizes over time, resulting in the resulting fluid chewing gum having a soft and chewy texture. Put it away. In addition, the sweetness of glucose is sharp and the sweetness comes on quickly, so when such a large amount is used, it is felt as a sweetness that stings the throat, making it difficult to obtain a mellow sweetness. On the other hand, by mixing and melting sugars, starch syrup, pullulan, and water at 120°C and mixing this with a gum base, it has a caramel-like shape and exhibits a soft caramel-like texture when chewed. Soft chewing gum has been proposed (Japanese Unexamined Patent Application Publication No. 1989-1999)
Publication No. 50858). This soft chewing gum is solid in shape and has no fluidity. In other words, in the above proposed method, sugars, pullulan, starch syrup, etc.
As the sugars are mixed and melted at 120°C, they change into a glassy state and are dispersed in the chewing gum. Therefore, even if the content of starch syrup and water is relatively high,
Chewing gum does not exhibit fluidity and remains solid. Therefore, it cannot be made into a fluid chewing gum. The present invention was made in view of the above circumstances, and an object of the present invention is to provide a fluid chewing gum that does not allow water to separate, has a good texture, and has a mellow sweet taste. [Disclosure of the Invention] In order to achieve the above object, the fluid chewing gum of the present invention contains sugar powder, starch syrup, a gum base, water, a flavoring agent, a coloring agent, a hydrophilic emulsifier, and a natural gum substance. and at least one of the above-mentioned water and the above-mentioned water is contained in the following proportion, and at least one of the above-mentioned hydrophilic emulsifier and natural gum substance is contained in the following proportion, and the above-mentioned sugar powder is in the form of a powder. The structure is such that it is dispersed as it is. Water content: 5-12% by weight Hydrophilic emulsifier content: 0.01-0.1% by weight Natural gum content: 0.01-1.0% by weight [Function] In order to achieve the above objects, the present inventors A series of studies were conducted. As a result, if the water content of flowable chewing gum is set within the above range and at least one of a hydrophilic emulsifier and a natural gum substance is used as a water separation preventive agent in the above ratio, (40～
It was found that the above-mentioned sugar powder was dispersed in the fluid chewing gum in powder form at 50°C). This dispersion of sugar powder almost completely prevents water separation in the fluid chewing gum, so that water separation can be suppressed even without the use of crystalline glucose. As a result, the chewy texture caused by the recrystallization of glucose in starch syrup and the stinging sweetness unique to glucose are eliminated. Next, this invention will be explained in detail. The fluid chewing gum of the present invention is obtained using sugar, starch syrup, a gum base, water, flavor, colorant, and at least one of a hydrophilic emulsifier and a natural gum substance. The above-mentioned sugar is not particularly limited, and pulverized sugar is usually used. The starch syrup to be used with the above sugar is not limited in any way, and regular ones can be used.In order to increase the water content of the chewing gum and give it fluidity, it is used in a slightly larger amount than that of regular chewing gum. used. As the gum base, usual gum bases composed of natural resins, vinyl acetate resins, polyisobutylene, polybutene, microcrystalline waxes, ester gums, emulsifiers, and inorganic substances such as calcium carbonate and talc can be used. However, for the fluid chewing gum, it is most preferable to use a bubble gum base mainly composed of vinyl acetate resin. The above-mentioned water refers to both those derived from water-containing raw materials such as starch syrup and sorbit, and those added as necessary when kneading each raw material in producing chewing gum. There are no particular restrictions on the fragrances and colorants that can be used with the above ingredients.
Conventionally known fragrances and colorants can be used as they are. As the hydrophilic emulsifier used as a water separation inhibitor, it is desirable to use one with an HLB of 8 or more, and it is particularly desirable to use a sucrose fatty acid ester, a polyglycerin fatty acid ester, etc. with an HLB of 8 or more. In addition, natural gums include gum arabic, arabinogalactan, alginic acid, gum gatei, carrageenan, gum araya, agar, xanthan gum,
Guar gum, cyclodextrin, gelatin,
It is preferable to use tamarind seed polysaccharide, tragacanth gum, furcerelan, pullulan, pectin, locust bean gum, and the like. Most preferred are xanthan gum, guar gum, and pullulan. These natural gums may be used alone or in combination. The purpose of the fluid chewing gum of the present invention is to achieve a water separation effect without using crystalline glucose, and therefore, the water content in the final chewing gum is set at about 5 to 12%. On the other hand, the amount of hydrophilic emulsifier is set in the range of 0.01% to 0.10% of the total. The most desirable range is 0.01-0.05%. Also,
The natural gum content is set in a range of 0.01 to 1.0%.
The most preferred range is 0.01-0.5%.
In other words, by setting the water content of the fluid chewing gum as above, and setting the content of the hydrophilic emulsifier and natural gum substance as above, the most excellent moisture separation prevention effect can be obtained. Become. The maximum effect can be obtained by using the above-mentioned hydrophilic emulsifier and natural gum together. This is thought to be due to the following reasons. That is, the natural gum substance itself is highly hydrophilic and inherently has the property of retaining moisture. Therefore, it is thought that superior effects can be obtained by using a natural gum substance to incorporate water into it and making it compatible with an affinity substance such as a chewing gum base using a hydrophilic emulsifier. The fluid chewing gum of the present invention is produced, for example, as follows. First, the gum base is kept warm at 40 to 50 degrees Celsius, then put into a mixer (kneader), and starch syrup, sorbitol, glycerin, etc. are added, and at the same time, a solution of natural gum dissolved in water and a hydrophilic emulsifier are added. Mix thoroughly. Next, powder ingredients such as sucrose powder and maltose are added and kneaded, and when the whole is mixed almost uniformly, flavorings, colorants, and acidulants are added as needed to create a uniform, mochi-like smooth texture. Knead thoroughly until smooth.
At this time, if the sum of the moisture derived from each of the above raw materials is 5 to 12% by weight based on the total weight of the fluid chewing gum, there is no need to further add moisture, and 5% by weight
If the amount of water is less than that, in addition to the above raw materials, water may be appropriately added and mixed to adjust the water content to a predetermined amount. The fluid chewing gum thus obtained is
It is put into a filling machine and then filled into containers such as tubes and sold. [Effects of the Invention] The fluid chewing gum of the present invention obtained as described above shows no moisture separation at all even when left in an atmosphere at room temperature for a long period of time, and maintains a uniform and smooth chewing feeling. Moreover, because it is made from crystalline glucose, it has a smooth texture and a mellow flavor without any harsh sweetness. Also, 30~40℃
It exhibits considerable resistance even when left in a high-temperature atmosphere, and the occurrence of moisture separation is suppressed. Therefore, unlike conventional fluid chewing gums, water separates over time and melts in the mouth when chewed.
There is no problem of accidental swallowing. Next, examples will be described together with comparative examples. [Examples 1 to 11, Comparative Example 1] Fluid chewing gums were produced using the raw materials shown in Table 1 below in the proportions shown in the table and following the same steps as described above. At this time, all the water contained in the fluid chewing gum is removed from starch syrup.
The moisture is derived from water-containing raw materials such as sorbitol, and the moisture content of the fluid chewing gums of Examples was 11.6% by weight based on the total weight of the chewing gum, and in Comparative Example 1 was 15.0% by weight.

[Table] Note 1: The chewing gum base has vinyl acetate resin as its main component and was obtained according to a conventional method.
Note 2: The above moisture comes from the moisture in starch syrup and sorbitol.
[Comparative Example 2] The blending ratio of raw materials was changed as follows. A fluid chewing gum (water content 12.3% by weight, derived from the water in starch syrup and sorbitol) was obtained in the same manner as in the previous example except for the above. (Composition) Gum base 25 parts by weight Starch syrup (water content 30% by weight) 39 parts by weight Powdered sugar 30 parts by weight Glycerin 3 parts by weight Flavoring agent 0.8 parts by weight Lecithin 0.2 parts by weight Sorbit (water content 30% by weight) 2 parts by weight Above examples and comparisons The fluid chewing gum obtained in the example was filled into tubes and sealed by heat sealing, and then left in an atmosphere at 25°C for 2 months to examine changes with the naked eye, and was also subjected to a sensory test using a panel. . In this case, the criteria for visual and sensory evaluation are as follows. <About the syneresis state with the naked eye> 3... Syneresis is intense and a syrup-like substance comes out from the tube 2... In between 1 and 3 1... There is a small amount of highly viscous syrup-like substance on the gum surface 0 ...No change at all (As for the quality of the contents, sensually) 3...I feel like it's going to melt and I swallow it 2...I feel like it's going to melt and I'm about to swallow it 1...It's quite soft and almost melts a little 0...It's soft, but The results are shown in Table 2.

[Table] As is clear from Table 2, the fluid chewing gum obtained in the example did not exhibit any water separation phenomenon even after being left in an atmosphere at a temperature of 25°C for two months as described above. Moreover, the results of the sensory test were also good, indicating that the texture did not deteriorate at all.
On the other hand, in the fluid chewing gum of the comparative example, water separation was clearly observed, and the texture was also significantly deteriorated due to water separation.

Claims (1)

[Scope of Claims] 1. Consisting of sugar powder, starch syrup, gum base, moisture, fragrance, colorant, and at least one of a hydrophilic emulsifier and a natural gum substance, and does not contain crystalline glycose; and a fluid chewing gum characterized in that the above-mentioned water is contained in the following ratio, at least one of the above-mentioned hydrophilic emulsifier and natural gum substance is contained in the following ratio, and the above-mentioned sugar powder is dispersed in a powdered state. . Water content: 5 to 12% by weight Hydrophilic emulsifier content: 0.01 to 0.1% by weight Natural gum content: 0.01 to 1.0% by weight 2. Flowable chewing gum according to item 1. 3. The fluid chewing gum according to claim 2, wherein the hydrophilic emulsifier with an HLB of 8 or more is at least one of a sucrose fatty acid ester and a polyglycerin fatty acid ester with an HLB of 8 or more. 4 Natural gums include gum arabic, arabinogalactan, alginic acid, gum gutay, carrageenan, gum karaya, agar, xanthan gum, guar gum,
The fluid chewing gum according to claim 1, which is at least one natural gum selected from the group consisting of cyclodextrin, gelatin, tamarind seed polysaccharide, tragacanth gum, furceleran, pullulan, pectin, and locust bingham gum.