JP2896274B2 - Smoked chewing gum and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a smoked chewing gum excellent in the taste of smoke and excellent in its sustainability, and to a process for producing the same.

[0002]

2. Description of the Related Art In recent years, with the diversification of consumer preferences,
As the chewing gum, those having various scents or functionalities, those combined with confectionery such as gummy jelly, and the like have been commercialized. And a new flavor chewing gum is desired. Therefore, it is conceivable that a commercially available natural smoke liquid (liquid or powder) is added as a flavoring agent to the chewing gum base together with sugars and the like to impart chewing gum flavor to the chewing gum. In order to enhance the smoke, a method of concentrating the liquid smoke and adding a liquid smoke concentrate made water-soluble with propylene glycol, alcohol or the like is considered.

[0003] However, in the case of the former, the smell of smell is weak, the scent is lacking, and the scent is not persistent. In the latter case, although the scent is enhanced, propylene glycol, alcohol and the like are used, so that the scent is not good and the scent is not long-lasting.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances, and has a favorable smell from the time of mastication, and has excellent persistence and a long-lasting smell. Chewing gum was studied. As a result, the chewing gum base with the added emulsifier is smoked,
Then, by mixing with saccharides, satisfactorily adsorb water vapor and smoke component smoke material occurs during the burning in Ju over in gum base, resulting excellent chewing gum Ibushiko and its sustainability That is, the present invention has been achieved.

[0005] It is an object of the present invention to provide a smoked chewing gum which can taste a suitable smell of smoke from the time of mastication and has a long-lasting aroma even after chewing for a long time, and a method for producing the same.

[0006]

SUMMARY OF THE INVENTION The object of the present invention is to provide a smoked chewing gum comprising a sucrose fatty acid ester and a smoke component, and a step of smoking a chewing gum base containing an emulsifier. The method comprises the steps of mixing the above-mentioned smoked substance, saccharides, and flavorings, and forming the mixture, thereby achieving a method for producing a smoked chewing gum.

Next, the present invention will be described in detail. The method for producing the chewing gum of the present invention is performed, for example, as follows. That is, first, a chewing gum base and an emulsifier are mixed and smoked.

The gum base used in the present invention includes vinyl acetate resin, natural waxes, talc, rubber, ester gum, etc. These may be used alone or in combination depending on the purpose.

As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, lecithin and the like are preferably used. Among them, when a sucrose fatty acid ester is used, in addition to the application of smoke,
An anti-cariogenic effect is obtained. When glycerin fatty acid ester is used, the texture is further improved and a chewing gum having excellent physical properties can be obtained.

As the sucrose fatty acid ester, those obtained by esterifying sucrose with a fatty acid having 12 to 18 carbon atoms are preferably used. In particular, stearic acid and palmitic acid are used as fatty acids in a ratio of 30 to 70 (weight ratio). Ester 7
Sucrose fatty acid esters of 0%, diesters and 30% polyester are preferred.

[0011] The smoke includes smoked wood obtained by pulverizing the woody part of bark of hardwood such as cherry blossoms, nara, apples, hickory, oniguri, kunugi, buna, etc., which is obtained by pulverizing the bark into powder. It is preferable to use smoked chips or the like made of the above-mentioned raw materials as a smoking material.

[0012] As a method of smoking, for example, a method in which a pre-solidified chip-shaped emulsifier-containing gum base is placed on a shelf in a smoker and then smoked while standing, or a gum base containing an emulsifier is added in a mixer with a lid. For example, a method of smoking while stirring and mixing. Above all, the method of smoking while stirring and mixing the gum base to which the emulsifier is added in the mixer with the lid can achieve space saving and efficiently,
This is preferable in that a stable effect can be obtained in a short time. Further, it is preferable that the smoking is performed at a temperature of 20 to 90 ° C. for 20 minutes or more.

According to this step, the water vapor generated when the smoke material is burned and the smoke components such as phenol, carbonyl compound, and furfural are well adsorbed on the chewing gum base, and are uniformly dispersed and smoked. Can be given.

After smoking in this way, sugars, flavors and the like are added in the mixer. Examples of the saccharide include powdered sugar obtained by pulverizing granulated sugar, maltitol, glucose, maltose, sorbitol, lactose, and the like, and a softening agent such as a sorbitol solution and starch syrup may be used. Usually, it is preferable to use 40 to 60% of the saccharide in the chewing gum, but it may be about 20% or not used at all.

As the flavoring agent, a natural smoked liquid may be used in addition to those normally used for foods. Examples of the natural smoke liquid include a liquid smoke liquid, a concentrated liquid smoke liquid, a smoke crystal, and a smoke powder in which the above smoke component is adsorbed on a powder.

Next, the mixture is molded into a chewing gum by rolling with a roller, discharging with a nozzle, molding from a chip shape by rotation, or the like.

[0017] The chewing gum thus obtained is imparted with good smoke and has excellent durability, so that it can be smoked for a long time during chewing.

[0018]

As described above, the method for producing a smoked chewing gum of the present invention has a favorable smoking scent from the time of mastication and is excellent in persistence by smoking a chewing gum base containing an emulsifier. The purpose of the present invention is to provide a chewing gum which can be smoked for a long time. In particular, when a sucrose fatty acid ester is used as an emulsifier, excellent anti-caries properties are exhibited by the combined effect with a smoke component.

Next, the present invention will be specifically described with reference to examples. (Example 1) Vinyl acetate, talc, ester gum, gum, natural resin, and 94.5 parts by weight of wax (hereinafter, referred to as "part") were mixed with sucrose fatty acid ester (manufactured by Mitsubishi Kasei Corporation, P
-1570), and 5 parts of lecithin and 0.5 part of lecithin, and the mixture was heated and mixed with a mixer with a lid. Then, a pipeline is provided at the center of the lid of the mixer, and smoke containing smoke obtained by combusting hickory smoked wood is sent from the pipeline into the mixer at a temperature of 35 to 40 ° C for 20 minutes. Then, the mixture was smoked while stirring and mixing.

Next, 35% of the above smoked product was placed in another mixing machine.
And 50 parts of powdered sugar, 15 parts of starch syrup, and a small amount of coffee flavor were added and mixed so as to be uniform. The mixture was rolled with a roller to obtain a smoked chewing gum.

Comparative Example 1 A smoked chewing gum was obtained in the same manner as in Example 1 except that no emulsifier was added.

Comparative Example 2 A smoked chewing gum was obtained in the same manner as in Example 1 except that the step of smoking was performed after mixing the gum base and the saccharide.

(Example 2) In Example 1, sucrose fatty acid ester (manufactured by Mitsubishi Kasei KK, P-1) was used as an emulsifier.
570) 4.5 parts and glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., EMS) 0.5 part were used in the same manner as in Example 1 except that chewing gum was obtained.

Example 3 A smoked chewing gum was prepared in the same manner as in Example 1 except that 0.2 part of a natural smoke liquid (LS-C, manufactured by Banyu Nutrition Co., Ltd.) was added as a flavoring agent. Obtained.

Example 4 A smoked chewing gum was obtained in the same manner as in Example 1 except that 5 parts of glycerin fatty acid ester was used as an emulsifier.

Each of the obtained smoked chewing gums was evaluated by ten expert panelists for the persistence and texture of the smoked food.

The antimicrobial activity of the chewing gums obtained in Examples 1 to 4 and Comparative Examples 1 and 2 was examined as follows. That is, first, in a clean bench, a human-derived Streptococcus mutans (Streptococcus mutans) is placed in a sterilized 100-cc beaker.
ans) Pour 20 cc of sterile water containing 413 MT / 148 / cc, add 6.3 g of each of the obtained chewing gums, warm them in a 37 ° C. water bath, The water-soluble substance in the chewing gum was eluted for 15 minutes while stretching and returning the chewing gum in sterile water with two sterile forceps.

Next, 1.0 cc of the eluted solution was collected in a sterile petri dish, mixed and solidified with a BHIA medium, and cultured under anaerobic conditions at 37 ° C. for 3 days. As a control, 1.0 cc of sterilized water containing mutans bacteria was collected, cultured in the same manner as above, and the number of generated colonies was examined. The antibacterial rate was set to 0 for the control. That is, when the numerical value is 0, it means that there is no antibacterial effect at all. Table 1 shows the results.

[0029]

[Table 1] Persistence: ◎ ・ ・ Good scent, ○ ・ ・ Scented, △ ・ ・ Smell fragrance, × ・ ・ Smell not perceived Texture: ◎ ・ Excellent, ○ ・ ・ Good, △ ・ ・ Normal

From the results shown in Table 1, it can be seen that the chewing gums of the examples were able to enjoy a coffee sensation like a favorable smoke from the beginning of chewing, and the persistence of the smoke was not less than 15 minutes. On the other hand, the chewing gum of the comparative example did not achieve its purpose because the smoke was weak from the beginning of chewing or the smoke was not felt over time. In addition, the chewing gums of Examples 1 and 3 had a high cariogenic antibacterial rate when used in combination with a smoke component due to the use of sucrose fatty acid esters.

Continuation of the front page (56) References JP-A-60-83539 (JP, A) JP-A-62-296841 (JP, A) JP-A-2-72118 (JP, A) JP-A-58-39620 (JP) JP-A-63-3759 (JP, A) JP-A-59-91860 (JP, A) JP-A-63-68786 (JP, U) JP-B-48-19949 (JP, B1) 3-502166 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23G 3/00-3/32 A23L 1/232

Claims (2)

(57) [Claims] 1. A smoked chewing gum comprising a sucrose fatty acid ester and a smoke component. 2. A step of smoking a chewing gum base containing an emulsifier, a step of mixing the smoked chewing gum base with saccharides and flavors, and a step of molding the mixture. The method of making chewing gum.