JP2016096783A - Three layered confectionery - Google Patents
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- JP2016096783A JP2016096783A JP2014236813A JP2014236813A JP2016096783A JP 2016096783 A JP2016096783 A JP 2016096783A JP 2014236813 A JP2014236813 A JP 2014236813A JP 2014236813 A JP2014236813 A JP 2014236813A JP 2016096783 A JP2016096783 A JP 2016096783A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 32
- 239000000463 material Substances 0.000 claims description 4
- 229940112822 chewing gum Drugs 0.000 abstract description 17
- 235000015218 chewing gum Nutrition 0.000 abstract description 17
- 230000002123 temporal effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 31
- 229910052709 silver Inorganic materials 0.000 description 31
- 239000004332 silver Substances 0.000 description 31
- 238000011156 evaluation Methods 0.000 description 25
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 17
- 239000003795 chemical substances by application Substances 0.000 description 11
- 230000006866 deterioration Effects 0.000 description 11
- 238000012546 transfer Methods 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000003677 abuse test Methods 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical group 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
この発明は、三層菓子に関し、たとえば三層の板状チューインガム等の三層菓子に関する。 The present invention relates to a three-layer confectionery, for example, a three-layer confectionery such as a three-layer plate chewing gum.
従来より、チューインガムにおいては、香気や香味を増強するために、香料や酸味料を多めに配合することが提案されている。（たとえば、特許文献１および２を参照）
例えば、シトラス系フルーツ味の板状チューインガムを製造する場合などにおいて、実際のフルーツに近い香味を実現させるために、酸味料を多量に配合させることが考えられている。
Conventionally, in chewing gum, in order to enhance aroma and flavor, it has been proposed to add a large amount of flavor and acidulant. (For example, see Patent Documents 1 and 2)
For example, in the case of producing a plate-like chewing gum with a citrus fruit flavor, it is considered to add a large amount of acidulant in order to realize a flavor close to the actual fruit.
従来の板状チューインガムでは、酸味料をガム総量中２．０重量％を超えて配合すると、非常に高い吸湿作用が見られ、板状チューインガム製品を一定期間保存しておくと、包装紙にチューインガムが付着してしまう、チューインガムの香味が劣化してしまう、といった課題があった。
そこで、この発明の主たる目的（解決課題）は、経時安定性に優れたチューインガム等の菓子を提供することである。
In the conventional plate-shaped chewing gum, when the sour agent exceeds 2.0% by weight in the total amount of the gum, a very high moisture absorption effect is seen, and if the plate-shaped chewing gum product is stored for a certain period of time, the chewing gum is put on the wrapping paper. There is a problem that the flavor of chewing gum is deteriorated.
Accordingly, a main object (solution problem) of the present invention is to provide a confectionery such as chewing gum having excellent temporal stability.
この発明の他の目的は、経時安定性、特に強い酸味を発現するとともに、それが長期に渡って安定している三層菓子を提供することである。 Another object of the present invention is to provide a three-layer confectionery that exhibits stability over time, in particular a strong acidity, and that is stable over a long period of time.
上記課題を解決するための請求項１に記載の発明は、ガムベースを含む菓子素材で構成された上層および下層と、前記上層および下層によって上下から挟まれたセンター層とを含む三層菓子であって、前記センター層は、２．０〜１０．０重量％の酸味料が配合された菓子素材で構成されていることを特徴とする、三層菓子である。
請求項２記載の発明は、前記上層および下層には、それぞれ、０〜２．０重量％の酸味料が配合されていることを特徴とする、請求項１に記載の三層菓子である。
The invention according to claim 1 for solving the above problem is a three-layer confectionery comprising an upper layer and a lower layer made of a confectionery material including a gum base, and a center layer sandwiched from above and below by the upper layer and the lower layer. The center layer is a three-layer confectionery made of a confectionery material containing 2.0 to 10.0% by weight of a sour agent.
The invention according to claim 2 is the three-layer confectionery according to claim 1, wherein the upper layer and the lower layer are each mixed with 0 to 2.0% by weight of a sour agent.
請求項３記載の発明は、前記センター層は、厚さが２．０ｍｍ以下であることを特徴とする、請求項１または２に記載の三層菓子である。 The invention according to claim 3 is the three-layer confectionery according to claim 1 or 2, wherein the center layer has a thickness of 2.0 mm or less.
この発明によれば、酸味料を菓子総量中２．０〜５．０重量％配合して非常に強い酸味を発現でき、かつ吸湿安定性や香味、食感の安定性に優れた三層菓子を製造することが可能となる。 According to the present invention, a three-layer confectionery which can express a very strong acidity by blending 2.0 to 5.0% by weight of a sour agent in the total amount of the confectionery, and is excellent in moisture absorption stability, flavor and texture. Can be manufactured.
以下には、この発明に係る三層菓子について、より具体的に説明をする。
この発明の実施形態は、三層チューインガムとして構成することができる。
図１は、この発明の一実施形態に係る三層菓子としての三層板状チューインガム（以下「三層ガム」と称する。）１の斜視図である。
三層ガム１は、上層２および下層３と、上層２および下層３によって上下から挟まれたセンター層４とを含んでいる。上層２、下層３およびセンター層４は、この実施形態では、いずれもガムベースをたとえば３０重量％程度含んだガム組成物により構成されている。
Hereinafter, the three-layer confectionery according to the present invention will be described more specifically.
Embodiments of the invention can be configured as a three-layer chewing gum.
FIG. 1 is a perspective view of a three-layer plate chewing gum (hereinafter referred to as “three-layer gum”) 1 as a three-layer confectionery according to one embodiment of the present invention.
The three-layer gum 1 includes an upper layer 2 and a lower layer 3 and a center layer 4 sandwiched from above and below by the upper layer 2 and the lower layer 3. In this embodiment, the upper layer 2, the lower layer 3 and the center layer 4 are all made of a gum composition containing a gum base of, for example, about 30% by weight.
三層ガム１は、全体が薄板状の長方形状（短冊形状）に構成されている。その大きさは、一例として、短辺Ｓが１２ｍｍ、長辺Ｌが４３ｍｍ、上層２の厚さＴ２および下層３の厚さＴ３は、同寸法で１．２ｍｍ、センター層４の厚さＴ４は１．０ｍｍである。
なお、三層ガム１の構成としては、センター層４の厚さＴ４は、２．０ｍｍ以下であればよく、また、センター層４の厚さＴ４に対して、上層２の厚さＴ２および下層３の厚さＴ３は、
Ｔ４≦Ｔ２、Ｔ３
Ｔ２＝Ｔ３
の関係が保たれるのがよい。
The three-layer gum 1 is configured in a thin rectangular shape (strip shape) as a whole. As an example, the short side S is 12 mm, the long side L is 43 mm, the thickness T2 of the upper layer 2 and the thickness T3 of the lower layer 3 are 1.2 mm in the same dimension, and the thickness T4 of the center layer 4 is 1.0 mm.
In addition, as a structure of the three-layer gum 1, thickness T4 of the center layer 4 should just be 2.0 mm or less, and thickness T2 of the upper layer 2 and lower layer with respect to thickness T4 of the center layer 4 3 thickness T3 is
T4 ≦ T2, T3
T2 = T3
It is good that the relationship is maintained.
この三層ガム１の特徴は、センター層４を構成するガム組成物に、酸味料を高配合していることである。具体的には、センター層４のガム組成物には、２．０〜１０．０重量％の酸味料が配合されている。一方、上層２および下層３を構成するガム組成物は、同じ組成とされ、酸味料は低配合または配合されていない。具体的には、上層２および下層３のガム組成物には、０〜２．０重量％の酸味料が配合されている。 The feature of this three-layer gum 1 is that the sour agent is highly blended in the gum composition constituting the center layer 4. Specifically, 2.0 to 10.0% by weight of a sour agent is blended in the gum composition of the center layer 4. On the other hand, the gum composition which comprises the upper layer 2 and the lower layer 3 is made into the same composition, and the acidulant is low-blending or is not mix | blended. Specifically, 0 to 2.0% by weight of a sour agent is blended in the gum compositions of the upper layer 2 and the lower layer 3.
かかる構成とすることにより、三層ガム１は、強い酸味を発現する菓子（チューインガム）とすることができ、しかも、酸味料に起因する吸湿等が三層ガム１の表面や裏面に現われ難く、安定した吸湿抑制、香味、食感が担保された食品となる。
三層ガム１の製造方法は特に定められていないが、例えば、本願出願人の先願にかかる特開２０１３−１９８４６２号公報に記載のようにして製造することができる。すなわち、常法に従って各層のガムを製造したのち、吐出口が三層に分かれたエキストルーダーから同時に押し出して、圧延、成形する。
By setting it as this structure, the three-layer gum 1 can be made into a confectionery (chewing gum) that expresses a strong acidity, and moisture absorption due to the acidulant is unlikely to appear on the front and back surfaces of the three-layer gum 1. It becomes a food with stable moisture absorption suppression, flavor and texture.
Although the manufacturing method of the three-layer gum 1 is not specifically defined, for example, it can be manufactured as described in Japanese Patent Application Laid-Open No. 2013-198462 relating to the prior application of the applicant of the present application. That is, after the gum of each layer is manufactured according to a conventional method, the discharge port is simultaneously extruded from an extruder having three layers, and is rolled and formed.
酸味料は、例えばアジピン酸、クエン酸、グルコン酸、コハク酸、酢酸、酒石酸、乳酸、フマル酸、リンゴ酸、リン酸、及びそれらの塩など、口中にて酸味が強いとされる酸から選ばれる一つ以上を用いることができる。
なお、この発明の実施形態は、三層（上層２、センター層４および下層３の全て）がガムベースを含むチューインガムとして構成するものに限定されない。三層のうちのセンター層４は、チューインガムに代えて、ソフトキャンディ、ゼリー、フルーツペーストなどを用いることもできる。
The acidulant is selected from acids that have a strong acidity in the mouth, such as adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, and salts thereof. One or more can be used.
In addition, embodiment of this invention is not limited to what comprises three layers (all of the upper layer 2, the center layer 4, and the lower layer 3) as chewing gum containing a gum base. Of the three layers, the center layer 4 may be made of soft candy, jelly, fruit paste, or the like instead of chewing gum.
上記の製造方法に従って、上層２と下層３に酸味料を配合しない、もしくは低配合したチューインガムを、センター層４に酸味料を高配合したチューインガムを配置して、一定形状の三層ガム１を製造した。配合は表１および表２のとおりである。 According to the above manufacturing method, a chewing gum containing no sour agent in the upper layer 2 and the lower layer 3 or a low compounding chewing gum and a chewing gum containing a high sour agent in the center layer 4 are arranged to produce a three-layer gum 1 having a fixed shape. did. The formulation is as shown in Tables 1 and 2.
成形後の各層のサイズはそれぞれ、短辺Ｓが１２ｍｍ、長辺Ｌが４３ｍｍとなるよう調整した。各層の厚さは、上層２と下層３が１．２ｍｍ、センター層４が１．０ｍｍとなるよう調整した。
成形後の三層ガム１に、アルミと紙を貼り合わせた銀紙を用いて、包装を行った。使用した銀紙の大きさは、三層ガム１の短辺Ｓの約３倍、長辺Ｌの約１．５倍のものとした。
The size of each layer after molding was adjusted so that the short side S was 12 mm and the long side L was 43 mm. The thickness of each layer was adjusted so that the upper layer 2 and the lower layer 3 were 1.2 mm and the center layer 4 was 1.0 mm.
The three-layer gum 1 after molding was packaged using silver paper obtained by bonding aluminum and paper. The size of the silver paper used was about 3 times the short side S of the three-layer gum 1 and about 1.5 times the long side L.
三層ガム１を長辺Ｌが縦となるような向きで銀紙の上に置き、長辺Ｌの左右外方にはみ出した銀紙を長辺Ｌに沿って折り込んだのち、短辺Ｓの上下外方にはみ出した銀紙を短辺Ｓに沿って折り込むことで、三層ガム１の包装を行った。
三層ガム１の品質の安定性を確認するため、加速***試験を行った。高温・高湿の加速***条件下で、銀紙で包装した三層ガム１を２４時間静置した。加速***後の三層ガム１について、それぞれ銀紙への付着や色移りの有無について確認し、吸湿性の評価を行った。また、訓練された専門パネラー３名により、咀嚼した三層ガム１それぞれについて、香味や食感の劣化が見られるかどうかについて、評価を行った。
表３に、三層ガム１の吸湿性の評価を示す。
After placing the three-layer gum 1 on the silver paper in such a direction that the long side L is vertical, fold the silver paper that protrudes from the left and right outside of the long side L along the long side L, and then up and down the short side S The three-layer gum 1 was packaged by folding the silver paper protruding toward the side along the short side S.
In order to confirm the stability of the quality of the three-layer gum 1, an accelerated abuse test was conducted. The three-layer gum 1 wrapped with silver paper was allowed to stand for 24 hours under accelerated abuse conditions of high temperature and high humidity. About the three-layered gum 1 after accelerated abuse, the presence or absence of adhesion to silver paper or color transfer was confirmed, and the hygroscopicity was evaluated. Moreover, it was evaluated by 3 trained professional panelists about whether deterioration of a flavor or food texture was seen about each chewed three layer gum 1 each.
In Table 3, the hygroscopic evaluation of the three-layer gum 1 is shown.
吸湿性の評価における評価基準は、次の通りである。
［吸湿性評価基準］
◎ 銀紙に色移りが無く、付着もない。
○ 銀紙への色移りや付着が少し見られるも、銀紙から剥離可能。
○’ 銀紙への色移りや付着がやや強く見られるも、銀紙から剥離可能。
△ 銀紙への色移りや付着が強く見られ、銀紙から剥離するのが困難。
× 銀紙への色移りや付着が激しく見られ、銀紙から剥離できない。
Evaluation criteria in the evaluation of hygroscopicity are as follows.
[Hygroscopic evaluation criteria]
◎ Silver paper has no color transfer and no adhesion.
○ It can be peeled off from silver paper, although there is some color transfer and adhesion to silver paper.
○ 'Although the color transfer and adhesion to the silver paper is somewhat strong, it can be peeled off from the silver paper.
△ Color transfer and adhesion to silver paper is strong and difficult to peel from silver paper.
× Color transfer and adhesion to the silver paper is intense and cannot be peeled off from the silver paper.
吸湿性の評価の結果は、次のコメントの通りである。
［吸湿性評価のコメント］
センター層４中の酸味料が１０．０重量％以下、かつ上層２および下層３中の酸味料が２．０重量％以下の範囲の場合、銀紙から剥離可能であり、吸湿性が比較的少ない結果となった。しかしセンター層４中の酸味料が１５．０重量％の場合、三層ガム１を銀紙から剥離できないほどの著しい吸湿が認められた。また、上層２および下層３中の酸味料が３．０重量％の場合においても、センター層４中の酸味料が５．０重量以上の場合、三層ガム１を銀紙から剥離するのが困難となり、強い吸湿が認められた。
The results of the evaluation of hygroscopicity are as follows.
[Hygroscopic evaluation comments]
When the acidulant in the center layer 4 is 10.0% by weight or less and the acidulant in the upper layer 2 and the lower layer 3 is in the range of 2.0% by weight or less, it can be peeled off from the silver paper and has relatively low hygroscopicity. As a result. However, when the acidulant in the center layer 4 was 15.0% by weight, significant moisture absorption was observed such that the three-layer gum 1 could not be peeled from the silver paper. Even when the acidulant in the upper layer 2 and the lower layer 3 is 3.0% by weight, it is difficult to peel the three-layer gum 1 from the silver paper when the acidulant in the center layer 4 is 5.0% or more. As a result, strong moisture absorption was observed.
従って、センター層４中の酸味料は１０．０重量％以下、上層２および下層３中の酸味料は０〜２．０重量％とするのが好適である。
表４に三層ガム１の香味の評価を示す。
Therefore, the acidulant in the center layer 4 is preferably 10.0% by weight or less, and the acidulant in the upper layer 2 and the lower layer 3 is preferably 0 to 2.0% by weight.
Table 4 shows the evaluation of the flavor of the three-layer gum 1.
香味の評価における評価基準は、次の通りである。
［香味の評価基準］
◎ 劣化がほとんど見られず、非常に良好な香味を有する。
○ 劣化が少し見られるも、良好な香味を有する。
○’ 劣化が幾分見られるも、異味・異臭は見られない。
△ 劣化が大きく見られ、異味・異臭が気になる。
× 劣化が激しく見られ、異味・異臭が目立つ。
The evaluation criteria in flavor evaluation are as follows.
[Flavor Evaluation Criteria]
◎ Almost no deterioration and very good flavor.
○ Although there is a little deterioration, it has a good flavor.
○ 'Although there is some deterioration, no nasty taste or odor is seen.
△ Deterioration is significant, and you may be worried about nasty taste and odor.
× Deterioration is severe, and taste and odor are conspicuous.
香味の評価の結果は、次のコメントの通りである。
［香味の評価のコメント］
センター層４中の酸味料が１０．０重量％以下、かつ上層２および下層３中の酸味料が２．０重量％以下の範囲の場合、香味の劣化が幾分見られるとしても、異味・異臭は認められないという結果となった。しかし上層２および下層３中の酸味料が３．０重量％の場合、異味・異臭が認められた。これは香料成分などの吸湿による劣化に起因するものと思われる。また、センター層４中の酸味料が１５．０重量％の場合においても、上層２および下層３中の酸味料が１．０重量以上の場合、異味・異臭が目立つ結果となった。
The results of the flavor evaluation are as follows.
[Comment on flavor evaluation]
When the acidulant in the center layer 4 is 10.0% by weight or less and the acidulant in the upper layer 2 and the lower layer 3 is in the range of 2.0% by weight or less, even if some deterioration of flavor is seen, The result was that no off-flavor was observed. However, when the acidulant in the upper layer 2 and the lower layer 3 was 3.0% by weight, a nasty taste / odour was recognized. This is thought to be due to deterioration due to moisture absorption, such as perfume ingredients. Further, even when the acidulant in the center layer 4 was 15.0% by weight, when the acidulant in the upper layer 2 and the lower layer 3 was 1.0% or more, the taste / odour was conspicuous.
従って、センター層４中の酸味料は１０．０重量％以下、上層２および下層３中の酸味料は０〜２．０重量％とするのが好適である。
表５に、三層ガム１の食感の評価を示す。
Therefore, the acidulant in the center layer 4 is preferably 10.0% by weight or less, and the acidulant in the upper layer 2 and the lower layer 3 is preferably 0 to 2.0% by weight.
Table 5 shows the evaluation of the texture of the three-layer gum 1.
食感の評価における評価基準は、次の通りである。
［食感の評価基準］
◎ 非常に良好な食感を有する。
○ 劣化が少しみられるも、良好な食感を有する。
○’ 劣化は見られるも、良好な食感を残している。
△ 劣化が目立ち、好ましくない食感を有する。
× 劣化が激しく、食するに適さない食感を有する。
The evaluation criteria in the texture evaluation are as follows.
[Evaluation criteria for texture]
◎ Very good texture.
○ Although it is slightly degraded, it has a good texture.
○ 'Deterioration is observed, but a good texture remains.
Δ: Deterioration is conspicuous and unpleasant texture.
X Deterioration is severe and has a texture unsuitable for eating.
食感の評価結果は、次のコメントの通りである。
［食感の評価のコメント］
センター層４中の酸味料が１０．０重量％以下、かつ上層２および下層３中の酸味料が２．０重量％以下の範囲の場合、良好な食感を残しているという結果となった。しかし上層２および下層３中の酸味料が３．０重量％の場合において、センター層４中の酸味料が５．０重量％以上の場合、好ましくない食感を有する結果となった。これは吸湿によるべたつきなどに起因するものと思われる。また、センター層４中の酸味料が１５．０重量％の場合においても、上層２および下層３中の酸味料が２．０重量以上の場合、食感の劣化が激しく食するに適さないという結果となった。
The evaluation results of the texture are as follows.
[Comment on texture evaluation]
When the acidulant in the center layer 4 was 10.0% by weight or less and the acidulant in the upper layer 2 and the lower layer 3 was in the range of 2.0% by weight or less, the result was that a good texture was left. . However, when the acidulant in the upper layer 2 and the lower layer 3 was 3.0% by weight, when the acidulant in the center layer 4 was 5.0% by weight or more, the result was that the food texture was unfavorable. This seems to be due to stickiness due to moisture absorption. Further, even when the acidulant in the center layer 4 is 15.0% by weight, if the acidulant in the upper layer 2 and the lower layer 3 is 2.0% or more, the texture is not suitable for eating. As a result.
従って、センター層４中の酸味料は１０．０重量％以下、上層２および下層３中の酸味料は０〜２．０重量％とするのが好適である。
吸湿性・香味・食感の評価結果を総合すると、センター層４中の酸味料は１０．０重量％以下、上層２および下層３中の酸味料は０〜２．０重量％とするのが好適である、との結果となった。
Therefore, the acidulant in the center layer 4 is preferably 10.0% by weight or less, and the acidulant in the upper layer 2 and the lower layer 3 is preferably 0 to 2.0% by weight.
Summarizing the evaluation results of hygroscopicity, flavor, and texture, the acidulant in the center layer 4 is 10.0% by weight or less, and the acidulant in the upper layer 2 and the lower layer 3 is 0 to 2.0% by weight. As a result, it was preferable.
なお、強い酸味を発現させて美味しさを増強させる、という観点から考えると、センター層４中の酸味料は２．０重量％以上、とするのが好ましい。
［センター層４の厚さＴ４を変更しての吸湿性の評価］
また、センター層４の厚さＴ４を変更した場合において、吸湿性を評価した。
上記例と同様に三層ガム１の製造を行い、銀紙にて包装したのち、高温・高湿の加速***条件下で２４時間静置することで、吸湿性についてのみ評価を行った。
In view of enhancing the taste by developing a strong acidity, the acidity in the center layer 4 is preferably 2.0% by weight or more.
[Evaluation of hygroscopicity by changing the thickness T4 of the center layer 4]
Further, the hygroscopicity was evaluated when the thickness T4 of the center layer 4 was changed.
The three-layer gum 1 was produced in the same manner as in the above example, packaged with silver paper, and then allowed to stand for 24 hours under accelerated abuse conditions of high temperature and high humidity, so that only the hygroscopicity was evaluated.
三層ガム１の配合は、表１および表２の配合表に準じ、センター層４中の酸味料が５．０重量％、かつ上層２および下層３中の酸味料が１．０重量％となるようにした。成形後の各層のサイズはそれぞれ、短辺Ｓが１２ｍｍ、長辺Ｌが４３ｍｍとなるよう調整し、各層の厚さを、上層２と下層３が１．２ｍｍで固定し、センター層４が１．０ｍｍ、１．５ｍｍ、２．０ｍｍ、２．５ｍｍとなるよう調整した。
表６に吸湿性の評価結果を示す。
The composition of the three-layer gum 1 is 5.0% by weight of the sour agent in the center layer 4 and 1.0% by weight of the sour agent in the upper layer 2 and the lower layer 3 in accordance with the composition tables of Tables 1 and 2. It was made to become. The size of each layer after molding is adjusted so that the short side S is 12 mm and the long side L is 43 mm, the thickness of each layer is fixed at 1.2 mm for the upper layer 2 and the lower layer 3, and the center layer 4 is 1 The thickness was adjusted to 0.0 mm, 1.5 mm, 2.0 mm, and 2.5 mm.
Table 6 shows the results of hygroscopic evaluation.
吸湿性の評価基準は次の通りである。
［吸湿性の評価基準］
◎ 銀紙に色移りが無く、付着もない。
○ 銀紙への色移りや付着が少し見られるも、銀紙から剥離可能。
○’ 銀紙への色移りや付着がやや強く見られるも、銀紙から剥離可能。
△ 銀紙への色移りや付着が強く見られ、銀紙から剥離するのが困難。
× 銀紙への色移りや付着が激しく見られ、銀紙から剥離できない。
The evaluation criteria for hygroscopicity are as follows.
[Hygroscopic evaluation criteria]
◎ Silver paper has no color transfer and no adhesion.
○ It can be peeled off from silver paper, although there is some color transfer and adhesion to silver paper.
○ 'Although the color transfer and adhesion to the silver paper is somewhat strong, it can be peeled off from the silver paper.
△ Color transfer and adhesion to silver paper is strong and difficult to peel from silver paper.
× Color transfer and adhesion to the silver paper is intense and cannot be peeled off from the silver paper.
センター層４の厚さＴ４を変更した場合の吸湿性評価に対するコメントは、以下の通りである。
［吸湿性評価に対するコメント］
センター層４の厚さＴ４が２．０ｍｍ以下の場合、銀紙から剥離可能であり、吸湿性が比較的少ない結果となった。しかしセンター層４の厚さＴ４が２．５ｍｍの場合、三層ガム１を銀紙から剥離するのが困難となり、強い吸湿が認められた。
従って、センター層４の厚さＴ４は２．０ｍｍ以下とするのが好適である。
Comments on the hygroscopic evaluation when the thickness T4 of the center layer 4 is changed are as follows.
[Comments on hygroscopic evaluation]
When the thickness T4 of the center layer 4 was 2.0 mm or less, it was possible to peel from the silver paper, resulting in relatively low hygroscopicity. However, when the thickness T4 of the center layer 4 was 2.5 mm, it was difficult to peel the three-layer gum 1 from the silver paper, and strong moisture absorption was recognized.
Therefore, the thickness T4 of the center layer 4 is preferably set to 2.0 mm or less.
この発明によれば、菓子としての酸味その他の香味がしっかりとしていて、しかも経時安定性に優れた三層菓子を提供でき、菓子市場にとって有益である。 According to the present invention, a three-layer confectionery having a firm sourness and other flavor as a confectionery and having excellent stability over time can be provided, which is beneficial for the confectionery market.
１ 三層ガム（三層菓子）
２ 上層
３ 下層
４ センター層
Ｓ 短辺
Ｌ 長辺
Ｔ２ 上層２の厚さ
Ｔ３ 下層３の厚さ
Ｔ４ センター層４の厚さ
1 Three-layer gum (three-layer confectionery)
2 Upper layer 3 Lower layer 4 Center layer S Short side L Long side T2 Upper layer 2 thickness T3 Lower layer 3 thickness T4 Center layer 4 thickness
Claims (3)
前記上層および下層によって上下から挟まれたセンター層とを含む三層菓子であって、
前記センター層は、２．０〜１０．０重量％の酸味料が配合された菓子素材で構成されていることを特徴とする、三層菓子。 An upper layer and a lower layer composed of a confectionery material including a gum base;
A three-layer confectionery comprising a center layer sandwiched from above and below by the upper layer and the lower layer,
The three-layer confectionery characterized in that the center layer is made of a confectionery material containing 2.0 to 10.0% by weight of an acidulant.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014236813A JP2016096783A (en) | 2014-11-21 | 2014-11-21 | Three layered confectionery |
| CN201580052794.9A CN107072241A (en) | 2014-11-21 | 2015-11-16 | Three layers of candy |
| KR1020177007444A KR20170086463A (en) | 2014-11-21 | 2015-11-16 | Three-layer confection |
| PCT/JP2015/082130 WO2016080349A1 (en) | 2014-11-21 | 2015-11-16 | Three-layer confection |
| TW104138548A TW201625139A (en) | 2014-11-21 | 2015-11-20 | Three-layer confection |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014236813A JP2016096783A (en) | 2014-11-21 | 2014-11-21 | Three layered confectionery |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2016096783A true JP2016096783A (en) | 2016-05-30 |
Family
ID=56013886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014236813A Pending JP2016096783A (en) | 2014-11-21 | 2014-11-21 | Three layered confectionery |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP2016096783A (en) |
| KR (1) | KR20170086463A (en) |
| CN (1) | CN107072241A (en) |
| TW (1) | TW201625139A (en) |
| WO (1) | WO2016080349A1 (en) |
Citations (7)
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|---|---|---|---|---|
| JPS6219054A (en) * | 1985-07-11 | 1987-01-27 | ナビスコ・ブランズ・インコ−ポレイテツド | Laminar chewing gum having moisture impermeable outer layer |
| JPH04179445A (en) * | 1990-11-09 | 1992-06-26 | Kanebo Ltd | Preparation of gum candy sheet having multilayer structure |
| JPH0530914A (en) * | 1991-07-31 | 1993-02-09 | Kanebo Ltd | Chewing gum |
| JPH0646760A (en) * | 1992-07-30 | 1994-02-22 | Kanebo Ltd | Combined chewing gum |
| JP2003506062A (en) * | 1999-08-05 | 2003-02-18 | ダブリューエム リグリー ジュニア カンパニー | Confectionery product with improved shelf life and method for producing the same |
| JP2011519563A (en) * | 2008-05-02 | 2011-07-14 | キャドバリー アダムス ユーエスエー エルエルシー | Sugar-free mannitol confectionery and method for producing the same |
| JP2013514785A (en) * | 2009-12-21 | 2013-05-02 | クラフト・フーズ・グローバル・ブランズ・エルエルシー | Coated multi-region confectionery and method for producing the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070148284A1 (en) * | 2004-08-25 | 2007-06-28 | Cadbury Adams Usa Llc. | Liquid-filled chewing gum |
| JP6083944B2 (en) * | 2012-03-26 | 2017-02-22 | 株式会社ロッテ | Three-layer confectionery with improved stability over time |
-
2014
- 2014-11-21 JP JP2014236813A patent/JP2016096783A/en active Pending
-
2015
- 2015-11-16 KR KR1020177007444A patent/KR20170086463A/en unknown
- 2015-11-16 CN CN201580052794.9A patent/CN107072241A/en active Pending
- 2015-11-16 WO PCT/JP2015/082130 patent/WO2016080349A1/en active Application Filing
- 2015-11-20 TW TW104138548A patent/TW201625139A/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6219054A (en) * | 1985-07-11 | 1987-01-27 | ナビスコ・ブランズ・インコ−ポレイテツド | Laminar chewing gum having moisture impermeable outer layer |
| JPH04179445A (en) * | 1990-11-09 | 1992-06-26 | Kanebo Ltd | Preparation of gum candy sheet having multilayer structure |
| JPH0530914A (en) * | 1991-07-31 | 1993-02-09 | Kanebo Ltd | Chewing gum |
| JPH0646760A (en) * | 1992-07-30 | 1994-02-22 | Kanebo Ltd | Combined chewing gum |
| JP2003506062A (en) * | 1999-08-05 | 2003-02-18 | ダブリューエム リグリー ジュニア カンパニー | Confectionery product with improved shelf life and method for producing the same |
| JP2011519563A (en) * | 2008-05-02 | 2011-07-14 | キャドバリー アダムス ユーエスエー エルエルシー | Sugar-free mannitol confectionery and method for producing the same |
| JP2013514785A (en) * | 2009-12-21 | 2013-05-02 | クラフト・フーズ・グローバル・ブランズ・エルエルシー | Coated multi-region confectionery and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2016080349A1 (en) | 2016-05-26 |
| CN107072241A (en) | 2017-08-18 |
| KR20170086463A (en) | 2017-07-26 |
| TW201625139A (en) | 2016-07-16 |
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