JP6083991B2 - Flavor supply composition for chewing gum and chewing gum containing flavor supply composition - Google Patents
Flavor supply composition for chewing gum and chewing gum containing flavor supply composition Download PDFInfo
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- JP6083991B2 JP6083991B2 JP2012211674A JP2012211674A JP6083991B2 JP 6083991 B2 JP6083991 B2 JP 6083991B2 JP 2012211674 A JP2012211674 A JP 2012211674A JP 2012211674 A JP2012211674 A JP 2012211674A JP 6083991 B2 JP6083991 B2 JP 6083991B2
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- 235000015218 chewing gum Nutrition 0.000 title claims description 66
- 229940112822 chewing gum Drugs 0.000 title claims description 65
- 239000000796 flavoring agent Substances 0.000 title claims description 60
- 235000019634 flavors Nutrition 0.000 title claims description 55
- 239000000203 mixture Substances 0.000 title claims description 46
- 229920002689 polyvinyl acetate Polymers 0.000 claims description 27
- 239000011118 polyvinyl acetate Substances 0.000 claims description 27
- 239000003995 emulsifying agent Substances 0.000 claims description 18
- 239000011347 resin Substances 0.000 claims description 17
- 229920005989 resin Polymers 0.000 claims description 17
- 239000001993 wax Substances 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 12
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 2
- 235000011187 glycerol Nutrition 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 238000006116 polymerization reaction Methods 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 14
- 230000001055 chewing effect Effects 0.000 description 13
- 239000002245 particle Substances 0.000 description 11
- 235000003599 food sweetener Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 239000003765 sweetening agent Substances 0.000 description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 230000036962 time dependent Effects 0.000 description 4
- 239000000811 xylitol Substances 0.000 description 4
- 235000010447 xylitol Nutrition 0.000 description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 4
- 229960002675 xylitol Drugs 0.000 description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000000806 elastomer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000004200 microcrystalline wax Substances 0.000 description 1
- 235000019808 microcrystalline wax Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 229940093625 propylene glycol monostearate Drugs 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009495 sugar coating Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Confectionery (AREA)
Description
本発明は、チューインガムの香味を持続させる香味供給組成物に関するものである。 The present invention relates to a flavor supply composition that maintains the flavor of chewing gum.
一般的なチューインガムの製造方法には、ガムベースに甘味料、香料、酸味料、着色料等を添加、均質に混練した後圧延、切断成形する方法や、粉末又は顆粒に成形したガムベースと糖質等の混合物を打錠成形する等がある。更にその周りを糖衣で被覆することもある。
そのチューインガムを咀嚼し、主にガムベース中に含まれる香味成分を口中に放出させることでその香味を味わうものである。
咀嚼し始めは良好な香味を呈するが、噛み続けていくうちに急速に低下するため、香りや呈味成分を封入したポリ酢酸ビニル粒子をガムベースに混合することで香りや呈味を持続させる方法が開示されている。この方法を用いた場合、香りや呈味を放出するリリース強度や持続特性を調整するにはこの粒子に使用するポリ酢酸ビニル重合度を変える必要があるが、この変更が、ガム全体の食感にも大きな影響を与えていた。
General chewing gum manufacturing methods include adding sweeteners, flavors, acidulants, colorants, etc. to the gum base, homogenously kneading, rolling, cutting and molding, gum base and sugar molded into powder or granules, etc. For example, tableting the mixture. In addition, the surrounding area may be covered with sugar coating.
The chewing gum is chewed, and the flavor component is mainly tasted by releasing the flavor components contained in the gum base into the mouth.
A method of sustaining aroma and taste by mixing polyvinyl acetate particles encapsulating aroma and taste components into a gum base because it shows a good flavor at the beginning of chewing but decreases rapidly as it continues to chew Is disclosed. When this method is used, it is necessary to change the degree of polymerization of polyvinyl acetate used in the particles in order to adjust the release strength and sustaining properties that release fragrances and tastes. It had a big influence on.
つまり、そのポリ酢酸ビニルの重合度を上げると香りや呈味が持続しやすくなる反面全体的なリリース強度が低下してしまい、全体的に弱い香味になってしまう。
さらにガムベース全体に高重合度ポリ酢酸ビニルが分散するため噛めば噛むほどガムベースが硬くなってしまい噛み疲れてしまう。
一方、重合度を下げると本来の目的である香りや呈味の持続効果が得られにくい。
これらの理由より、ポリ酢酸ビニルの重合度の調整のみで、香味のリリース強度、持続時間や噛み心地の全てを向上することは困難であった。
That is, when the degree of polymerization of the polyvinyl acetate is increased, the aroma and taste are easily maintained, but the overall release strength is lowered, resulting in a weak flavor overall.
Furthermore, since the high polymerization degree polyvinyl acetate is dispersed throughout the gum base, the gum base becomes harder and harder as it chews.
On the other hand, if the degree of polymerization is lowered, it is difficult to obtain the scent and taste sustaining effect that are the original purpose.
For these reasons, it has been difficult to improve all of the flavor release strength, duration, and chewing comfort only by adjusting the degree of polymerization of polyvinyl acetate.
そこで、本発明者等は、鋭意検討を重ねた結果、香りや呈味のリリース強度および持続時間を向上しつつ、ガムの硬化を防止、嗜好性を向上させる組成物およびチューインガムを発明した。すなわち、本発明は以下の構成からなる。
（１）ポリ酢酸ビニル樹脂、乳化剤、ワックス、香料および／または呈味料、の混合物を粉砕して得ることを特徴とするチューインガム用香味供給組成物。
（２）ポリ酢酸ビニル樹脂の平均重合度が２００〜６００であることを特徴とする（１）に記載のチューインガム用香味供給組成物。
（３）乳化剤のＨＬＢが７〜９であることを特徴とする（１）又は（２）に記載のチューインガム用香味供給組成物。
（４）乳化剤がアセチル化モノグリセリン脂肪酸エステルであることを特徴とする（１）〜（３）のいずれかに記載のチューインガム用香味供給組成物。
（５）ワックスの融点が６０℃〜８０℃であることを特徴とする（１）〜（４）のいずれかに記載のチューインガム用香味供給組成物。
（６）ポリ酢酸ビニル樹脂、乳化剤、ワックス、香料および／または呈味料、の混合物を粉砕し、該粉砕物をガムベースに添加混合し、成形することを特徴とするチューインガム。
（７）ポリ酢酸ビニル樹脂の平均重合度が２００〜６００であることを特徴とする（６）に記載のチューインガム。
（８）乳化剤のＨＬＢが７〜９であることを特徴とする（６）又は（７）に記載のチューインガム。
（９）乳化剤がアセチル化モノグリセリン脂肪酸エステルであることを特徴とする（６）〜（８）のいずれかに記載のチューインガム。
（１０）ワックスの融点が６０℃〜８０℃であることを特徴とする（６）〜（９）のいずれかに記載のチューインガム。
（１１）チューインガム用香味供給組成物の製造方法であって、ポリ酢酸ビニル樹脂、乳化剤、ワックス、香料および／または呈味料を加熱混合して得られることを特徴とする、チューインガム用香味供給組成物の製造方法。
（１２）ポリ酢酸ビニル樹脂、乳化剤、ワックス、香料および／または呈味料を加熱混合するときの原料全体の品温が、１００℃以上１５０℃以下であることを特徴とする、（１１）に記載のチューインガム用香味供給組成物の製造方法。
（１３）チューインガム用香味供給組成物を含有することを特徴とする、チューインガムの製造方法。
Thus, as a result of intensive studies, the present inventors have invented a composition and chewing gum that improve the palatability while preventing the gum from hardening while improving the release strength and duration of aroma and taste. That is, the present invention has the following configuration.
(1) A flavor supply composition for chewing gum obtained by pulverizing a mixture of a polyvinyl acetate resin, an emulsifier, a wax, a flavor and / or a flavor.
(2) The flavor supply composition for chewing gum according to (1), wherein the polyvinyl acetate resin has an average degree of polymerization of 200 to 600.
(3) The flavor supply composition for chewing gum according to (1) or (2), wherein the emulsifier has an HLB of 7 to 9.
(4) The flavor supply composition for chewing gum according to any one of (1) to (3), wherein the emulsifier is an acetylated monoglycerin fatty acid ester.
(5) The flavor supply composition for chewing gum according to any one of (1) to (4), wherein the wax has a melting point of 60 ° C to 80 ° C.
(6) A chewing gum characterized by pulverizing a mixture of a polyvinyl acetate resin, an emulsifier, a wax, a fragrance and / or a flavoring agent, adding the pulverized product to a gum base, mixing and molding.
(7) The chewing gum according to (6), wherein the polyvinyl acetate resin has an average degree of polymerization of 200 to 600.
(8) The chewing gum according to (6) or (7), wherein the emulsifier has an HLB of 7 to 9.
(9) The chewing gum according to any one of (6) to (8), wherein the emulsifier is an acetylated monoglycerin fatty acid ester.
(10) The chewing gum according to any one of (6) to (9), wherein the wax has a melting point of 60 ° C to 80 ° C.
(11) A method for producing a flavor supply composition for chewing gum, wherein the flavor supply composition for chewing gum is obtained by heating and mixing a polyvinyl acetate resin, an emulsifier, a wax, a flavor and / or a flavor. Manufacturing method.
(12) In (11), the product temperature of the whole raw material when the polyvinyl acetate resin, the emulsifier, the wax, the fragrance and / or the flavoring agent is mixed by heating is 100 ° C. or more and 150 ° C. or less. The manufacturing method of the flavor supply composition for chewing gum of description.
(13) A method for producing a chewing gum, comprising a flavor supply composition for chewing gum.
本発明により、香りや呈味の強度及び持続時間を向上しつつ、ガムの硬化を防止、嗜好性を向上させることができる。 According to the present invention, it is possible to prevent gum curing and improve palatability while improving the strength and duration of aroma and taste.
以下、本発明について詳細に説明する。
本発明では、先ずポリ酢酸ビニル樹脂、乳化剤、ワックス、香料および／または呈味料を混合することで香味供給組成物を作製する。
Hereinafter, the present invention will be described in detail.
In the present invention, first, a flavor supply composition is prepared by mixing a polyvinyl acetate resin, an emulsifier, a wax, a flavor and / or a flavor.
本発明では、ポリ酢酸ビニル樹脂を香味供給組成物用エラストマーとして使用することが好ましい。なぜならば、ポリ酢酸ビニル樹脂を使用した香味供給組成物を含有したガムを咀嚼し続けたときに、常温では固形だったそのポリ酢酸ビニル樹脂は体温で軟化し、ガムベースに分散する。そのときに、水を吸収しやすく、そのポリ酢酸ビニル樹脂がガムベースに分散したときのガムの硬さやボリューム感の変化が少ないからである。 In this invention, it is preferable to use a polyvinyl acetate resin as an elastomer for flavor supply compositions. This is because when a gum containing a flavor supply composition using a polyvinyl acetate resin is continuously chewed, the polyvinyl acetate resin, which is solid at room temperature, softens at body temperature and is dispersed in the gum base. At that time, it is easy to absorb water, and there is little change in the hardness or volume feeling of the gum when the polyvinyl acetate resin is dispersed in the gum base.
使用するポリ酢酸ビニルの平均重合度は２００以上６００以下であることが好ましい。
平均重合度が２００より小さいと、粒子の強度が充分得られず、香りや呈味の持続効果が小さくなる。
平均重合度が６００より大きいと、チューインガムを噛み続けて香味供給組成物中のポリ酢酸ビニルがガムベース全体に分散することにより全体の硬さや弾力が大きくなり過ぎ、噛み疲れが生じる。
また重合度が異なるポリ酢酸ビニルを２種以上組み合わせて使用しても良い。この場合、ポリ酢酸ビニル混合物の平均重合度が２００以上６００以下であることが好ましい。
使用する乳化剤は、グリセリルモノステアレート、レシチン、脂肪酸モノグリセリド、ジグリセリド、プロピレングリコールモノステアレート等、およびそれらの混合物が挙げられる。
The average degree of polymerization of the polyvinyl acetate used is preferably 200 or more and 600 or less.
If the average degree of polymerization is less than 200, the strength of the particles cannot be sufficiently obtained, and the effect of sustaining the aroma and taste is reduced.
If the average degree of polymerization is greater than 600, the chewing gum continues to be chewed and the polyvinyl acetate in the flavor supply composition is dispersed throughout the gum base, so that the overall hardness and elasticity become too large, and chewing fatigue occurs.
Two or more types of polyvinyl acetate having different degrees of polymerization may be used in combination. In this case, the average degree of polymerization of the polyvinyl acetate mixture is preferably 200 or more and 600 or less.
Examples of the emulsifier used include glyceryl monostearate, lecithin, fatty acid monoglyceride, diglyceride, propylene glycol monostearate, and the like, and mixtures thereof.
使用する乳化剤のHLBは７〜９であることが好ましい。
HLBが７より小さいと、ガムを咀嚼し続けたときに吸水作用による香りや呈味のリリース増強や、長時間咀嚼した時のチューインガムの硬度低減による噛み疲れ防止効果が小さくなる。
The HLB of the emulsifier used is preferably 7-9.
When HLB is smaller than 7, the effect of preventing chewing fatigue by reducing the hardness of chewing gum when chewing gum for a long time, or by reducing the chewing gum hardness when chewing for a long time, is reduced.
使用するワックスは、石油精製ワックス（マイクロクリスタリンワックス）で、使用するワックスの融点は６０℃〜８０℃であることが好ましい。
融点が６０℃より低いと香りや呈味持続の増強効果が小さくなる。
融点が８０℃より高いと香りや呈味のリリースが悪くなり、またワキシー感が口中に残留し、香りや呈味を感じにくくなる。
The wax used is a petroleum refined wax (microcrystalline wax), and the melting point of the wax used is preferably 60 ° C to 80 ° C.
When the melting point is lower than 60 ° C., the effect of enhancing the scent and taste persistence is reduced.
When the melting point is higher than 80 ° C., the release of fragrance and taste becomes worse, and a waxy feeling remains in the mouth, making it difficult to feel the fragrance and taste.
使用する呈味料には、甘味料、香辛料、苦味料、酸味料、旨味料等が使用できる。
例えば甘味料では、ショ糖、ぶどう糖、果糖、キシリトール等の呈味性糖類や、ステビア、アスパルテーム、アセスルファムカリウム等の高甘味度甘味料が挙げられる。
Sweetening agents, spices, bittering agents, sour agents, umami agents and the like can be used as the flavoring agent to be used.
For example, as sweeteners, sucrose, glucose, fructose, xylitol, and other sweet taste sugars, and stevia, aspartame, acesulfame potassium, and other high-sweetness sweeteners can be mentioned.
ポリ酢酸ビニル樹脂、乳化剤、ワックス、香料および／または呈味料、をミキサーに投入し、加熱しながら混合する。
上記加熱混合時の原料品温は１００℃以上１５０℃以下が好ましく、さらに好ましくは１２０℃以上１４０℃以下である。
加熱混合時の原料品温が１００℃より低いと、ポリ酢酸ビニルが十分軟化しないため原料を均一に混合することができず、香味供給組成物の品質が低下する。
混合時の品温が１５０℃より高いと、香料や呈味料が加熱により劣化してしまう。
A polyvinyl acetate resin, an emulsifier, a wax, a fragrance and / or a flavoring agent are put into a mixer and mixed while heating.
The raw material product temperature during the heating and mixing is preferably 100 ° C. or higher and 150 ° C. or lower, more preferably 120 ° C. or higher and 140 ° C. or lower.
When the raw material temperature at the time of heating and mixing is lower than 100 ° C., the polyvinyl acetate is not sufficiently softened, so that the raw materials cannot be mixed uniformly, and the quality of the flavor supply composition is lowered.
When the product temperature at the time of mixing is higher than 150 ° C., the fragrance and the flavoring are deteriorated by heating.
次に、本発明では得られた香味供給組成物塊を粉砕し、粒子状に加工する。
得られた粒子の最大粒度は１０μｍ以上１０００μｍ以下が好ましい。
得られた粒子の最大粒度が１０μｍより小さいと、ガムを咀嚼したときに香味供給組成物からの香味成分のリリースが短時間で起こってしまうため、本発明の香味持続効果が小さくなる。
得られた粒子の最大粒度が１０００μｍより大きいと、ガムを咀嚼したときに香味供給組成物からの香味成分のリリースの速度が遅くなりすぎ、得られる香味が小さくなる。また、チューインガム中の香味供給組成物を噛み砕いたときのザラツキ感が大きくなる。
Next, in the present invention, the obtained flavor supply composition mass is pulverized and processed into particles.
The maximum particle size of the obtained particles is preferably 10 μm or more and 1000 μm or less.
When the maximum particle size of the obtained particles is smaller than 10 μm, the flavor sustaining effect of the present invention is reduced because the release of the flavor component from the flavor supply composition occurs in a short time when the gum is chewed.
When the maximum particle size of the obtained particles is larger than 1000 μm, when the gum is chewed, the release rate of the flavor component from the flavor supply composition becomes too slow, and the resulting flavor becomes small. Moreover, the rough feeling when the flavor supply composition in the chewing gum is chewed is increased.
次に得られた香味供給組成物粒子をガムベース中に混合しチューインガムを作製する。
混合、成型方法は従来のチューインガム製造方法で構わない。
例えば、ガムベースに甘味料、香料、酸味料、着色料等と共に当該香味供給組成物を添加、均質に混練した後圧延、切断成形する方法や、粉末又は顆粒に成形したガムベースと糖質等との混合物を打錠成形する方法等が挙げられる。
The resulting flavor supply composition particles are then mixed into a gum base to produce a chewing gum.
The mixing and molding method may be a conventional chewing gum manufacturing method.
For example, the flavor supply composition is added to the gum base together with sweeteners, flavors, acidulants, colorants, etc., kneaded uniformly, and then rolled, cut and molded, or the gum base and sugar formed into powder or granules Examples thereof include a method of tableting the mixture.
以下に実施例を示し具体的に説明するが、本発明はこれらの実施例により何ら限定されるものではない。 Examples will be described in detail below, but the present invention is not limited to these examples.
重合度３５０のポリ酢酸ビニル樹脂（日本合成製、商品名：Nｚ―３）６０重量部、ワックス（日本精蝋製、商品名：Hｉｍｉｃ１０７０）１０重量部、HLBが８のアセチル化モノグリセリン脂肪酸エステル（理研ビタミン製、商品名：GBP―A）５重量部、甘味料（味の素製、商品名：パルスイートダイエット）１０重量部、粉末香料１５重量部をニーダー（S1-1GH-E型、モリヤマ社製）で１３０℃、１０分混練し、香味供給組成物塊を得た。
得られた香味供給組成物塊を冷却固化後、カッターミキサー（大阪ケミカル製）にて粉砕した。
得られた粉砕物を１００Me篩（目開き１４７μｍ）にて分画篩下を香味供給組成物粉末として得た。
得られた香味供給組成物粉末３重量部、ガムベース３０重量部、キシリトール６０重量部、粉末水飴３重量部、炭酸カルシウム３重量部、粉末香料１重量部を、チューインガム製造の定法に基づき、ニーダーで５０℃、１５分混練し、チューインガム生地を得た。
得られたチューインガム生地を４０℃まで冷却し、縦１８ｍｍ、横１１ｍｍ、厚さ５．５ｍｍに成型、２０℃まで冷却し、質量１ｇの粒状チューインガム（Ａ）を得た。
（比較実施例１）
Acetylated monoglycerin fatty acid ester having a polymerization degree of 350 polyvinyl acetate resin (manufactured by Nippon Gosei Co., Ltd., trade name: Nz-3), 10 parts by weight of wax (manufactured by Nippon Seiwa, trade name: Himic 1070), and HLB of 8. (Riken Vitamin, trade name: GBP-A) 5 parts by weight, sweetener (Ajinomoto, trade name: Pal Sweet Diet), 10 parts by weight, powdered fragrance 15 parts by weight, kneader (S1-1GH-E type, Moriyama) Manufactured at 130 ° C. for 10 minutes to obtain a flavor supply composition mass.
The obtained flavor supply composition mass was cooled and solidified, and then pulverized with a cutter mixer (manufactured by Osaka Chemical).
The obtained pulverized product was obtained with a 100 Me sieve (mesh 147 μm) as a flavor supply composition powder under a fractional sieve.
3 parts by weight of the obtained flavor supply composition powder, 30 parts by weight of gum base, 60 parts by weight of xylitol, 3 parts by weight of powdered starch syrup, 3 parts by weight of calcium carbonate, and 1 part by weight of powdered fragrance were mixed in a kneader based on a conventional method for producing chewing gum. The mixture was kneaded at 50 ° C. for 15 minutes to obtain a chewing gum dough.
The obtained chewing gum dough was cooled to 40 ° C., molded into a length of 18 mm, a width of 11 mm, and a thickness of 5.5 mm, and cooled to 20 ° C. to obtain a granular chewing gum (A) having a mass of 1 g.
(Comparative Example 1)
重合度３５０のポリ酢酸ビニル樹脂（日本合成製、商品名：Nｚ―３）５０重量部、粉末水飴３３重量部、甘味料（味の素製、商品名：パルスイートダイエット）１７重量部をニーダー（S1-1GH-E型、モリヤマ社製）で１３０℃、１０分混練し、香味供給組成物塊を得た。
得られた香味供給組成物塊を冷却固化後、カッターミキサー（大阪ケミカル製）にて粉砕した。
得られた粉砕物を１００Me篩（目開き１４７μｍ）にて分画篩下を香味供給組成物粉末として得た。
得られた香味供給組成物粉末３重量部、ガムベース３０重量部、キシリトール６０重量部、粉末水飴３重量部、炭酸カルシウム３重量部、粉末香料１重量部を、チューインガム製造の定法に基づき、ニーダーで５０℃、１５分混練し、チューインガム生地を得た。
得られたチューインガム生地を４０℃まで冷却し、縦１８ｍｍ、横１１ｍｍ、厚さ５．５ｍｍに成型、２０℃まで冷却し、質量１ｇの粒状チューインガム（ａ）を得た。
（比較実施例２）
50 parts by weight of a polyvinyl acetate resin having a polymerization degree of 350 (Nippon Gosei Co., Ltd., trade name: Nz-3), 33 parts by weight of powdered starch syrup, and 17 parts by weight of a sweetener (manufactured by Ajinomoto, trade name: Pal Sweet Diet) -1GH-E type, manufactured by Moriyama Co., Ltd.) at 130 ° C. for 10 minutes to obtain a flavor supply composition mass.
The obtained flavor supply composition mass was cooled and solidified, and then pulverized with a cutter mixer (manufactured by Osaka Chemical).
The obtained pulverized product was obtained with a 100 Me sieve (mesh 147 μm) as a flavor supply composition powder under a fractional sieve.
3 parts by weight of the obtained flavor supply composition powder, 30 parts by weight of gum base, 60 parts by weight of xylitol, 3 parts by weight of powdered starch syrup, 3 parts by weight of calcium carbonate, and 1 part by weight of powdered fragrance were mixed in a kneader based on a conventional method for producing chewing gum. The mixture was kneaded at 50 ° C. for 15 minutes to obtain a chewing gum dough.
The obtained chewing gum dough was cooled to 40 ° C., molded into a length of 18 mm, a width of 11 mm, and a thickness of 5.5 mm, and cooled to 20 ° C. to obtain a granular chewing gum (a) having a mass of 1 g.
(Comparative Example 2)
重合度３５０のポリ酢酸ビニル樹脂粉末（日本合成製、商品名：Ｎｚ−３）１．８重量部、粉末香料２．２重量部、ガムベース３０重量部、キシリトール６０重量部、粉末水飴３重量部、炭酸カルシウム３重量部を、チューインガム製造の定法に基づき、ニーダーで５０℃、１５分混練し、チューインガム生地を得た。
得られたチューインガム生地を８５℃まで冷却し、縦１８ｍｍ、横１１ｍｍ、厚さ５．５ｍｍに成型、２０℃まで冷却し、質量１ｇの粒状チューインガム（ｂ）を得た。
（試験例）
1.8 parts by weight of polyvinyl acetate resin powder having a polymerization degree of 350 (product name: Nz-3, manufactured by Nippon Gosei Co., Ltd.), 2.2 parts by weight of powdered fragrance, 30 parts by weight of gum base, 60 parts by weight of xylitol, 3 parts by weight of powdered starch syrup 3 parts by weight of calcium carbonate was kneaded in a kneader at 50 ° C. for 15 minutes based on a conventional method for producing chewing gum to obtain a chewing gum dough.
The obtained chewing gum dough was cooled to 85 ° C., molded into a length of 18 mm, a width of 11 mm, and a thickness of 5.5 mm, and cooled to 20 ° C. to obtain a granular chewing gum (b) having a mass of 1 g.
(Test example)
専門パネル６人によって、実施例１、比較実施例１、比較実施例２で得た粒状チューインガムＡ、ａ、ｂを咀嚼したときの硬さ、ボリューム感、食感の好ましさ、風味の強さの経時的変化を１（弱い、悪い）から５（強い、良い）の５段階で評価し、噛み始めてから呈味がなくなるまでの時間を測定した。
測定結果を図１〜図４に示した。
噛み始めてからのチューインガムの硬さの経時的変化は差が無かったが（図１）、ガムのボリューム感は比較実施例２のチューインガム（ｂ）に比べ、噛み始めてから２０分後の時点で実施例１（Ａ）、比較例１のチューインガム（ａ）がよりそのボリュームを保っていた（図２）。
また、実施例１のチューインガム（Ａ）の食感の好ましさは、比較実施例２のチューインガム（ｂ）より良く、比較実施例１のチューインガム（ａ）と同程度であった（図３）。
噛み始めてから５分後では、比較実施例２のチューインガム（ｂ）に比べて実施例１（Ａ）、比較実施例１（ａ）のチューインガムがより風味を保っており、さらに２０分後では、比較実施例１（ａ）、比較実施例２のチューインガム（ｂ）に比べて実施例１のチューインガム（Ａ）がより風味を保っていた（図４）。
また、噛み始めてからチューインガムからの呈味がなくなるまでの時間は、比較実施例２のチューインガム（ｂ）が１１．６分、比較実施例１のチューインガム（ａ）が１６．８分、実施例１のチューインガム（Ａ）が１８．２分と実施例１のチューインガム（Ａ）が一番長かった。
Hardness, voluminous feel, favorable texture, and strong flavor when chewing the granular chewing gums A, a and b obtained in Example 1, Comparative Example 1 and Comparative Example 2 by 6 specialist panels The change over time was evaluated in five stages from 1 (weak and bad) to 5 (strong and good), and the time from the start of chewing until taste disappeared was measured.
The measurement results are shown in FIGS.
Although there was no difference in the chewing gum hardness over time after the start of chewing (FIG. 1), the sense of volume of the gum was performed 20 minutes after the start of chewing compared to the chewing gum (b) of Comparative Example 2. The chewing gum (a) of Example 1 (A) and Comparative Example 1 kept its volume more (FIG. 2).
In addition, the taste of the chewing gum (A) of Example 1 was better than the chewing gum (b) of Comparative Example 2 and was comparable to the chewing gum (a) of Comparative Example 1 (FIG. 3). .
After 5 minutes from the start of chewing, the chewing gum of Example 1 (A) and Comparative Example 1 (a) is more flavorful than the chewing gum (b) of Comparative Example 2, and after 20 minutes, Compared to the chewing gum (b) of comparative example 1 (a) and comparative example 2, the chewing gum (A) of example 1 kept more flavor (FIG. 4).
The time from the start of chewing until the taste from the chewing gum disappears is 11.6 minutes for the chewing gum (b) of Comparative Example 2, 16.8 minutes for the chewing gum (a) of Comparative Example 1, Example 1 Of chewing gum (A) was 18.2 minutes, and the chewing gum (A) of Example 1 was the longest.
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