JPS58152451A - Improvement in coating chewing gum with sugarless skin - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides an improved method of applying a sugar-free skin enriched with crystalline sorbitol powder to chewing gum, abrasives and pharmaceuticals and therapeutic agents in the form of pills or tablets, and a method for applying such a sugar-free skin to Regarding food.

Candy (coated chewing gum) is a favorite among young boys and even old people. The candy shells used in general VC are mainly $11, so they are not used as sugar-free gum shells.
f-No. 8,664. ? No. 67! l-)O11EL8
No. 04,245, 17 N7'O No. 2.460°698
No. 8,208,405 and Beeja No. 8,208,405.

Kronczkowski et al. U.S. Patent No. 4,127.6?
No. 7 announces a chewing gum containing 95 to 9.5% xylit and coated with a xylit shell that can be used as a sugar-free gum shell. For reasons of woodcutter, Xylit chewing gum is not very satisfied with consumers.

Sorbitol, long used as a plasticizer and sweetener, has been proposed as a substitute for sugar in making the sugar-free candy shells of chewing gum. Unfortunately, however, it was found that when sorbitol was applied to a chewing gum core in the form of a water solution, sorbitol did not form a thin crystalline film 1 and did not recrystallize. Furthermore, when chewing sorbitol, the chewing gum cores stick together and form an unpleasant lump.

Therefore, in the market, there is a demand for a sugar-free skin that does not contain xylitol and uses sorbitol as much as possible.

US%#! No. F 4.2188.510 discloses a process for the production of sugar-free candy shells containing preferably crystalline sorbitol on chewing gum, abrasions, and generally in the production of candy coatings, tablets and other solid forms. ing,
This method solves the problems associated with sorbitol-containing ash applications by producing a uniform sugar-free crust with a good odor and soft crystal bite. The method used to form a skin-free layer on the micro-opened solid form It (hereinafter referred to as the core) involves adding to the core a sweetener such as sorbitol and/or other non-sugar sweeteners, such as mannitol or hydrogenated Starch melted product, adhesion or binder component, and film-forming component Kurayoshi's syrup for 1 mm was applied to the core, and then the syrup was applied to the core and used as a powdered syrup for coating illumination. A detoxifying mixture containing one or more sweeteners, a water-absorbing ingredient such as mannitol, an anti-sticking ingredient such as calcium pseudooxide, and a dispersant such as titanium dioxide, as well as a core To smooth and shine the skin, it generally consists of applying a second layer of syrup, which is the same as the ingredients in the spray mixture, but dispersed in water.

Although the above method has been found to be an excellent method, it usually requires a 28I coating syrup to produce the desired skin.

Therefore, there is no need to use only a single coating syrup! The i-subject method would be a better method than the above prior art and the above application.

The present invention relates to a process for producing a food product with a sugar-free skin, which method comprises a core made of the food product and a temporary syrup comprising a water bath of a normally hygroscopic sweetening substance, a binder, an anti-sticking compound and a dispersant. A mixture Wt for covering and spreading containing a warm and moist sweetening substance is applied to the wick which has been coated and treated as above, and at least a part of the dry hygroscopic substance is applied onto the syrup for coating applied to the wick. It consists of the process of being absorbed and forming a skin on the core.

The improved so-called "l-step" or "l-syrup" method of the present invention is a process in which a coated solid form is coated (hereinafter referred to as a core), in which a sweetener such as sorbitol is added to the core. and (father) other non-sugar sweeteners such as mannitol or hydrogenated starch lysate, adhesion or binding (wounding and film-forming and anti-sticking ingredients).
After coating the core with a coating syrup containing a filler] and a dispersant, one or more powdered sweeteners and water-absorbing ingredients, such as those used in the syrup described above, and a water-absorbing component, nh, spraying mixture tn containing one component and a dispersant
Ai syrup 'L') consists of the step of applying it to the spar core.

I! The step of applying the uncovering syrup spreading mixture may be repeated as many times as necessary to produce the desired skin weight and thickness on the core.

To carry out the method of the invention, the syrup is an aqueous solution of α) sweetener (or filler), 6) adhesion or binding agent component, C) anti-sticking component (filler) and Ld) fractional agent. is generated as .

The sweetener (or filler) (G) is about 80% of the coating syrup.
From about 70% by weight, preferably from about 40 to about 601% by weight
The binder (6) may be in an amount ranging from about 5 to about 80% by weight of the sirolep for [8], preferably from about 10 to about 2
5kj 1% spear; anti-sticking agent (filler)
(C) may be in an amount of about 8 to about 15%, preferably about 5 to about 10% by weight of the coating syrup; the dispersant Cd) is about 2 to about 12% by weight of the coating syrup
M, 1'%, preferably about 8 to about 7%. The coating syrup also contains about 20 to about 70% water, preferably about 25 to about 65% water.

The coating syrup acts as a primary layer to which the subsequently applied dry sweetener or filler (in the powdered mixture) is deposited or absorbed to achieve the desired overall skin formation.

Examples of sweeteners or fillers suitable for use in coating syrups include substantially all known inorganic sweeteners such as sugar alcohols such as sorbitol, xylit, mantol and mixtures thereof (including those mentioned above). sorbitol is particularly preferred), as well as maltitol, isomaltitol, hydrogenated starch lysates (as described in Republication %ff! No. 26,959), and sorbitol, hydrogenated disaccharides. , hydrogenated saccharides from tree to hexa-, and hydrogenated bird-grade polysaccharides and hydrogenated polysaccharides containing modified starch hydrolysates published in Smith Tree Li 11% Patent No. 8,556°811. There are glucose syrups and powders.

Hydrogenated glucose syrups and/or powders are added to standard glucose syrups (acid and/or enzymatically converted) to the point where all saccharides are reduced to sorbitol from alcohol, i.e. dextrose. It can be manufactured by For hydrogenated glucose syrups, the total solids content is about 72 to about 80%, and the solids include about 4 to about IX sorbitol, about 20 to about 65X hydrogenated disactucharide (i.e., maltitol), It consists of a saccharide hydrogenated from about 15 to about 45X tri to hepta and a saccharide hydrogenated from about 10 to about 85X hepta and above.

Other sweeteners or fillers suitable for use in the coating syrup include free saccharic acid, sodium, calcium and ammonium saccharin, siframate salts, dihydrochalcones, glycyrrhizine, L-aspartyl-L-phenylalanine methyl ester and mixtures thereof. However, it is not limited to these.

Adhesive ingredients or binders used in coating syrups assist in binding the sweetener to the food product to be coated. Examples of binders suitable for use in the present invention include gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, or fecund starch, with gum arabic being preferred.

Moisture-absorbing 8i materials suitable for use in the present invention include manni)
-ol or phosphorus-3 calcium, but mannitol is particularly preferred when sorbitol is used as a sweetener.

Examples of anti-sticking compounds which may also be used as fillers in the coating syrups and spreading mixtures of the invention are calcium legate, Merck or magnesium octa-silicate, with calcium tanoate being preferred.

Model syrup 1 and dispersant that can be used for spraying agent are 2.
Titanium oxide, Merck, or the above-mentioned solidification prevention compounds are included, but zalified titanium is preferred.

An optional but important component of the coating syrup is a film-forming agent capable of depositing an electrostatically uniform layer on the food product to be stored. Examples of film forming agents for use in the present invention include gelatin, methylcellulose, hydroxypropylcellulose, ethylcellulose, hydroxyethylcellulose and carboxymethylcellulose.

The dispersion mixture contains (8) a sweetener (filler) similar (preferably the same) to that used in coating syrups, (6) a moisture-absorbing component, and (C) an anti-sticking (or filler) component. ,
Cd) Consists of a dry powder mixture containing a dispersant.

Ingredients (6%c) and (dB sweetener (a), (b)
) about 5 to about 80=1, (C) about 2 to about 2 IO:1.
(d) Within a sales ratio of about 0 to about 20=1.

Thus, the sweetener (α) is present in about 40 to about 90 μg of the dispersion mixture, preferably from about 60 to about 85 μg of IJtX.
The water-absorbing component (b) is about 5% to about 80% of the dispersion mixture, preferably about 8% to about 20%, and the water-absorbing component (c) is about 1% of the dispersion mixture. About 2 to about 20 fi-rounds of the dispersion mixture, preferably about 5 to about 1
A dispersant (DC) is used in a range of from about 2 to about 12% of the fabric mixture, preferably from about 2% to about 91%.

The sweeteners (fillers) in the dispersion mixture may be those used in the coating syrups described above. A preferred sweetener in the dispersion mixture would be sorbitol.

In a preferred embodiment, the weight ratio of solids to dispersion mixture in the coating syrup is from about 5:l to about 20=
It is up to l.

Generally, one application of coating syrup and one application of coating mixture is not sufficient to provide the desired thickness or coating on the food product. Therefore, two doses of each of the pouring syrup and the spraying mixture are usually used to form a coating of the desired weight or thickness.
It is necessary to score 8 times or 4 (b) or more. However, before applying the next layer of first coating syrup, e.g.
A volume of about 400 to about 500 cfm (86 to about 500 cfm) of air having a temperature of about 88 to about 88 below and a relative humidity of about 20 to about 40
For example, for a chewing gum coating, apply the coating syrup and dispersion mixture until the average bam single pupil reaches about 90 degrees of the required coating layer. Continue to put it on.

Therefore, if the coating is to be about 85 times the weight of the chewing gum coated piece, it will be necessary to apply 10 to 12 coats of coating syrup and 7 to 9 coats of spray mixture. Do not apply coating syrup and spreading mixture until the last 8 times.

The number of coatings required will also vary depending on the amount of solids in the coating syrup, the size of the coating mixture and the food ingredients being coated.

After a sufficient amount of coating has been applied to the good piece being coated, the coating on the food piece has a smooth, glossy finish and does not require the application of a second coating syrup or finishing syrup.

Flavors in the form of liquid seasonings can be added to the coating syrup, while spray-dried flavors can be added to the dispersion mixture.

The flavoring agent may be added to the first coating syrup-spraying mixture.

When the food to be coated is chewy θ-pum, flavoring agents can be added to the gum body. The flavoring agent in the gum core is present in an amount ranging from about 0.5 to about 1.5-5, preferably about 0.7 to about 1.2-5, by weight of the gum core. The flavoring agent in the coating ranges from about 0.5 to about 51 lids of the coating, preferably about 1.
25 to about 4 weight. This flavoring agent consists of oils extracted from plants, leaves, flowers, fruits, etc. Typical fragrance oils of this type include lemon oil, orange oil, lime oil, citrus oils such as grapefruit oil, apple essence, peach essence, pear essence, strawberry essence, apricot essence, raspberry essence, and cherry essence. fruit essences such as plum essence, pine oak essence, and the following essential oils: (palmint oil, spearmint oil, mixture of ipalmint oil and spearmint oil, clove oil, bay oil, anise oil, yukari oil) There are wood oil, cinnamon oil, cedar leaf oil, cinnamon oil, garlic oil, sage oil, bitter almond oil, cinnamon oil and methyl salicylate (whitebait oil).Mixed. Various synthetic flavors, such as fruit, may also be incorporated into the chewing gums of the present invention, with or without the addition of common preservatives.

Sweeteners suitable for use in the gum core and/or Koshin are naturally occurring or synthetic sugar substitutes.

If a synthetic sweetener is used, it is incorporated into the chewing gum core in an amount of about 0.04 to about 2 parts aS, preferably about 0.4 to about 0.8 weight of the chewing gum.

Examples of synthetic sweeteners suitable for use in the present invention include free saccharic acid, sodium, calcium or ammonium saccharin, siframate salts, dihydro-chalcone, glycyrrhizine salts and salts, L-aspartyl-L-phenylalanine methyl ester, 8.4- There are sodium or potassium salts of dihydro-6-methyl-1,2,8-oxathiazin-4-one-21-dioxide (Acestle 7-one-K) and mixtures thereof.

Natural sugars and/or natural sugar substitutes, if used, may be incorporated into the chewing gum core in an amount of from about 0.05 to about 90 weight of chewing gum, preferably from about 10 to about 85 I. . Natural sweeteners suitable for use in the present invention include sugar alcohols such as sorbitol, xylitol, mannitol, isomaltitol or maltitol. Sugars such as IIIm or dextrose can also be used if desired.

The main gum is about 10 to about 60 wt-1, preferably about 15
present in an amount of from about 45% to about 45% by weight.

Generally, the main gum is prepared by heating and mixing various ingredients such as natural rubber, synthetic resin, wax, plasticizer, etc. by methods known in the art. Typical examples of ingredients found in chewing gum are synthetic chewing substances such as styrene-butadiene copolymer, inbutylene-isoprene copolymer, polyisobutylene, polyethylene, petroleum wax, polyvinyl acetite: rubber latex solids,
There are naturally occurring chewing substances such as chicle, crown gum, nisiro, rondeina, sheltong, ndea, perillo, niger gatsuta, tuna, etc. The elastomer or chewing substance accounts for about 5 to about 15 parts of the gum-based composition. 1 preferably about 8
Violet is used at from about 12% by weight, most preferably from about 9 to about 11wts.

The main gum also contains solvents, tack inhibitors, waxes, softeners,
Lubricants, fillers, emulsifiers, colorants, antioxidants, and (
or) structuring agents and other conventional ingredients as will be apparent to those skilled in the art. An example of a representative gum suitable for use in the present invention is U.S. Pat.
, No. 552 and No. &19? , No. 719.

In addition to chewing gum, coated foods include candies, including hard candies and compressed candies, edible solids such as jelly beans, peanuts, and other abrasives, as well as medical or therapeutic pills and tablets. or other solid dosage forms.

A preferred shell of sugar-free chewing gum according to the invention has the following composition.

Sorbitol 45-90 Mannitol 2-25 Gum Arabic 0.25-8
Calcium carbonate 2 to 20
Titanium dioxide 0゜l ~
The following example illustrates a preferred embodiment of the invention.

Examples 1 to 8 Sugar-free coated sugar-free chewing gums having a chewy center or core as shown in &I and a skin as shown in the table were manufactured as follows.

Table ■ (Common to all chewing gum examples) Crab 24 Sorbitol powder 49 Sorbitol liquid (Sorbitol 68-70%) 25 Cyglkin)
0.5 flavoring
2 Table I Covering Syrup Gum Arabic Liquid (48qb) 18 20
24 gelatin solution (20%) 0
80 15 no V Vitol #! j, (as~?0chi)
55 50 60 Hydrogenated starch hydrolyzate
-8010 Mannitol
7 6 5 Calcium carbonate powder 7
8 5ZrII f17 powder
5 4 6 Hot water (160'l')
9 11 18 Colorant (if necessary) Sprinkling mixture 1 28 Sorbitol crystalline powder 707070 Mannitol powder 151515 Charcoal is calcium powder
7.51052 titanium oxide powder
7.5510 chewing gum core is manufactured as follows: 1 main gum is melted to 150~175°
F's! & kept it. After adding the softener, the solid sugar alcohol was added with gentle stirring. The flavor liquid was then added and stirred until homogeneous. The sugar alcohol was added slowly followed by the synthetic and (also tI'i) natural sweeteners (if used).

When spray-dried flavors were used, they were added along with synthetic sweeteners.

The mixture was agitated and passed through cooling rollers to score individual pieces or pillows.

The coating mixture is prepared by mixing the various ingredients with heating if necessary.

A well-mixed suspension was prepared in the form of 1IIIfIjL.

The spray mixture simply mixes the various components into a substantially homogeneous mixture.

The gum core to be coated was placed in a standard rotating coating pot. Dust from the gum pieces was removed using cold, dry air. The coating syrup was mixed and warmed to 120°F and applied to pieces of gum. Approximately 2-8
After a few minutes, the syrup-soaked gum pieces were sprinkled with the dispersion mixture.

The gum pieces were allowed to cool for 2 minutes to absorb the spreading mixture. about 7
Air with a temperature of 8 degrees Fahrenheit and a relative humidity of about 80 degrees Fahrenheit
It was dried in contact with the gum pieces for about 2 minutes with an air volume of 0 cfm (86" pan).

Covering process 1 until the average weight of the gum pieces reaches approximately 90% of the required coating weight! It was repeated. For example, the required covering layer is 851
If so, until the average weight of the gum pieces becomes 1.1? Between 10 and 10 applications of the sparging mixture are required. (The last 8 coats are coated with syrup without spraying mixture.) The gum pieces thus coated have a good sweetness and aroma.
The sorbitol-coated sugar-free chewing gum is glazed or finished using conventional methods to provide a sorbitol-coated sugar-free chewing gum with a soft, chewy quality.

A sugar-free coated sugar-free candy having a center or core as shown in Table I and a skin as shown in Table IK of Example 1 was prepared in the following manner.

Surface layer components (including parts by weight) 97 Sorbitol syrup 2 Malic acid 1 Cherry flavoring 0.25 Coloring agent 0.4 Put the hydrogenated m powder hydrolyzate and sorbitol syrup into the upper part of a mixing pot and slowly stir at a constant speed. 880-88
Cooled to 5°F. Colorant was added at 280-800°F. The mixture was brought to 25" Hg and held under vacuum for 10 minutes. The hot mixture was transferred to a blender and the malic acid and flavorings were mixed. The candy mixture was cooled to 160-170 degrees Fahrenheit and formed into tablets.

The coatings described in Examples 1-B were used to produce delicious, uncoated sugar-free candies.

Any woodcutter pill similar to the method described in Examples 1-5,
Tablets or other solid forms can also be coated with sugar-free skins according to the invention.

Patent applicant: Nabisco Plans Inc. Representative: Ryo Kawase, patent attorney
Haruyo Attorney Patent Attorney Takehiko Saito Procedural Amendment (Method) % Formula % l, Display of the Case Patent No. 32176 No. 32176 of 1982, Title of Invention Improved method for cutting chewing gum and substantive IK sugar-free dough 3.Relationship with the government case to be extracted
) Patent applicant Kusunoki and agent n1 company clear of the request tatami (2) Jktilt-saturated handwritten specification 6,
Contents of correction

Claims (1)

[Scope of Claims] L: A core made of food containing a normally sweet hygroscopic substance, a binder,
applying a coating syrup consisting of an aqueous solution of an anti-sticking compound and a dispersant and applying to the treated core a coating application mixture containing the normally sweet hygroscopic substance in dry form; A method for producing a sugar-free skinned food product, characterized in that at least a portion of the skin is absorbed onto a coating syrup applied to the core to form a skin on the core. 2. The food is chewing gum or candy, and contains about 80 to 70% by weight of a normal sugar-flavored non-sugar hygroscopic substance selected from mannitol, maltitol, isomaltitol, hydrogenated soap powder ice melt, and mixtures thereof. , about 5 to about 80 weight percent binder, about 8 to about 15111X anti-stick compound, and about 2 to about 1 g coulometric percent dispersant. Method. a Patent repeating the process of applying the coating syrup and coating mixture as necessary to coat the core to the desired thickness! ! The method described in item 1 or 2. Table: Mixture of the above coating syrup and the above coating spray 'mt-
The already coated core is further coated with the usually sweet hygroscopic substance as a final eyelet film, and the hygroscopic substance which has already been applied to the core is coated with the forged end coat to smooth the entire skin and give it luster. A method according to claim 8, including the step of adding syrup to Kurayoshi. a. A method according to any one of claims 1 to 4, wherein the coating application mixture comprises a moisture absorbent, an anti-sticking agent and a dispersant. a The onboard coating syrup consists of liquid sorbitol, gum arabic liquid, calcium oxide, titanium dioxide and mannitol and the coating application mixture consists of sorbitol powder, mannitol powder, calcium carbonate and titanium dioxide %rIFli! The method described in any one of Items 1 to 5 of the scope of the request. τ The method according to any one of claims 1 to 6, wherein the core is a sugar-free chewing gum or candy. & Claims 1 to 7, wherein said coating syrup further comprises a film forming agent consisting of gelatin, methylcellulose, hydroxy-propylcellulose, ethylcellulose, hydroxyethylcellulose and (or fucarboxymethylcellulose) Method: a. Claim 1, wherein the binder imparting layering properties to the coating component is gum arabic, xanthan gum, gum tragacanth, tapioca dextrin or modified edible starch.
The method described in any of paragraphs 5 to 5. Koma, the above-mentioned anti-adhesion agent is calcium carbonate, Merck, or 8
Claims 1 to 5 which are magnesium silicate
The method described in any of the preceding sections. The core is chewing gum and the skin is made of sorbitol as a moistening agent, gum arabic as a binder, calcium carbonate as an anti-stick-diluent compound, titanium dioxide as a dispersant, and as a moisture absorbent. 3. The method according to claim 1 or 2, which comprises mannitol.