JPS5918974B2 - Chewing gum with bifidus bacteria - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a chewing gum containing Bifidobacterium, more specifically, the center powder is selected from the group of dairy, beans, and nuts as a young ingredient, and contains Bifidobacterium, Bifidobacterium, and This invention relates to a chewing gum containing a powder center containing a sweetener and, if necessary, an acidulant or a foaming agent.

In recent years, bifidobacteria, which make up the human intestinal flora, have been shown to have beneficial effects in the intestine (for example, acetic acid and lactic acid produced by bifidobacteria keep the intestine acidic, preventing the colonization and proliferation of other harmful bacteria). It has come to be used in the food field based on the fact that it suppresses the activity of the B vitamins, stimulates the intestines, smooths intestinal activity, and synthesizes large amounts of B vitamins.

For example, there are yogurt containing Bifidus bacteria and molded tablet confectionery.

However, chewing gum containing Bifidus bacteria has not yet been successful.

The inventors of the present invention conducted intensive research to perfect chewing gum containing Bifidobacterium, and the chewing gum prototype produced using the conventional method showed that the survival of Bifidobacterium was drastically reduced, and the survival of Bifidobacterium was reduced to zero within one month. Therefore, we found that it is difficult to put it into practical use.

As a result of searching for the cause, we found that the influence of the young additives used in chewing gum was significant (non-mint flavorings such as peppermint and spearmint, which were conventionally used as the main flavoring agents in chewing gum, and non-mint esters such as banana and apple). Fragrances, non-citrus fragrances such as orange, lemon, etc.
It was found that non-spice flavoring agents such as clove, cinnamon, and cola have an unfavorable effect on the survival of bifidobacteria.

Therefore, as a result of searching for the influence on the survival of bifidobacteria in a wide variety of young ingredients, we found that milk, yogurt,
Dairy-based young ingredients such as cheese, bean-based flavorings such as coffee and cocoa, and nut-free flavorings such as peanuts and almonds have little effect on the survival of bifidobacteria and can be used as flavoring agents for chewing gum containing bifidobacteria. The present invention has been completed.

That is, in the present invention, a center powder selected from the group of dairy, beans, and nut types is used as a young powder, and bifidobacteria and a sweetener are blended therein, and if necessary, an acidulant or an acidulant is added. To provide a chewing gum containing bifidus bacteria, which is characterized by containing a foaming agent.

Bifidobacterium used in the present invention can be cultured and produced by any method.

Preferably, Bifidus powder is used. The young number to be used is preferably a powdered young number, and the most preferred method for powdering is a powdered young number by spray drying using gum arabic or dextrin as an excipient. Those adsorbed or absorbed by can also be used.

As the sweetener used, all those commonly used in chewing gum production can be used, including glucose, sucrose, invert sugar, lactose, sorbitol, maltitol, and even stevia.

For foods that require acidity, such as yogurt, citric acid,
Food-grade acidulants such as phosphoric acid are used.

The foaming agent can be formulated in a manner similar to that used in conventional foaming chewing gum, and is generally formulated by blending anhydrous glucose with anhydrous citric acid powder and sodium bicarbonate powder.

Bifidobacteria are obligate anaerobic, cannot grow in the presence of even a small amount of oxygen, die in a short time at 50 to 60°C, and are sensitive to moisture, so they are exposed to the outside air and the temperature during production is It is difficult to incorporate bifidobacteria into plate-shaped chewing gum, which undergoes an increase in water content, but care must be taken to keep the chewing gum used for the outer skin of powdered center chewing gum as low as possible, and not to exceed 3%.

When producing the center powder, great care must be taken to avoid contamination with moisture and air bubbles.

Next, the present invention will be explained by examples.

Example 1 Shell chewing gum composition Request 1
Gum base 100 parts by weight sucrose
2oO Glucose 50 Starch syrup
50 〃Fragrance
3. The amount of starch syrup was adjusted so that the water content in the gum was 3% or less, and chewing gum was produced using the above formulation.

Next, a powdered center chewing gum was produced at a ratio of 1 part by weight of center powder to 10 parts by weight of chewing gum.

The center powder composition is as follows.

Glucose 97.5 parts by weight Bifidobacterium 1.5 Flavoring
1.0 Bifidus bacteria count is 3.0 x 106 per 11 center powders
It is.

Table 1 shows the results of prototyping chewing gums using 13 flavors selected and measuring the number of viable bacteria remaining one day and 30 days after storage at room temperature.

Table 1 shows that dairy-based, bean-based, and nut-based fragrances are stable against the survival of bifidobacteria.

Example 2 Shell chewing gum composition Gum base 100 parts by weight sucrose
200 Glucose
50 〃Mizuame 50
〃 Yogurt flavoring 3 〃Pigment
1. A chewing gum for skin was produced using the above-mentioned formulation in a conventional manner.

Center powder composition Glucose 87.5 parts by weight Citric acid
10.0 // Bifidus bacteria
1.5〃Yogurt flavoring
1.0 A powdered center chewing gum was prepared so that the outer skin chewing gum contained 10 parts by weight and the center powder contained 1 part by weight, thereby obtaining a chewing gum containing bifidus bacteria.

Example 3 A shell chewing gum was produced in the same manner as in Example 2, except that the flavor used was coffee flavor.

Center powder composition Glucose 77.5 parts by weight Citric acid
10.0 11 Sodium bicarbonate 10.0 // Bacterium bifidus
1,5〃Coffee flavoring
1.0 A powdered center chewing gum was prepared so that the outer skin chewing gum was 10 parts by weight and the center powder was 1 part by weight to obtain a foamed chewing gum containing bifidobacterium.

Claims (1)

[Claims] 1. The center powder uses a young powder selected from the group of dairy, beans, and nut types, and contains bifidobacteria, a sweetener, and if necessary, an acidulant or a foaming agent. A chewing gum containing bifidus bacteria. 2. Dairy products include milk, yogurt, and cheese.
The chewing gum containing bifidus bacteria according to claim 1, wherein the bean type is coffee or cocoa, and the nut type is peanut or almond.