JPH04197138A - Chewing gum - Google Patents
Chewing gumInfo
- Publication number
- JPH04197138A JPH04197138A JP2332215A JP33221590A JPH04197138A JP H04197138 A JPH04197138 A JP H04197138A JP 2332215 A JP2332215 A JP 2332215A JP 33221590 A JP33221590 A JP 33221590A JP H04197138 A JPH04197138 A JP H04197138A
- Authority
- JP
- Japan
- Prior art keywords
- water
- chewing gum
- weight
- soluble hemicellulose
- soluble
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 42
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 41
- 229920002488 Hemicellulose Polymers 0.000 claims abstract description 38
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 8
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 7
- 239000001882 Soybean hemicellulose Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 235000019317 soybean hemicellulose Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 229920001218 Pullulan Polymers 0.000 description 6
- 239000004373 Pullulan Substances 0.000 description 6
- 230000002378 acidificating effect Effects 0.000 description 6
- 235000019423 pullulan Nutrition 0.000 description 6
- 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 5
- 239000002253 acid Substances 0.000 description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 5
- 230000005923 long-lasting effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 4
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 3
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 3
- -1 alditol acetate Chemical class 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005979 thermal decomposition reaction Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 2
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- 235000010634 bubble gum Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 229920001223 polyethylene glycol Polymers 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001412 Chicle Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000001794 Manilkara zapota Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 229920002367 Polyisobutene Polymers 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 238000004458 analytical method Methods 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
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000012869 ethanol precipitation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 125000000962 organic group Chemical group 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001226 reprecipitation Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- KNXVOGGZOFOROK-UHFFFAOYSA-N trimagnesium;dioxido(oxo)silane;hydroxy-oxido-oxosilane Chemical compound [Mg+2].[Mg+2].[Mg+2].O[Si]([O-])=O.O[Si]([O-])=O.[O-][Si]([O-])=O.[O-][Si]([O-])=O KNXVOGGZOFOROK-UHFFFAOYSA-N 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
本発明は水溶性ヘミセルロースを含有するチューインガ
ムに関する。The present invention relates to chewing gum containing water-soluble hemicellulose.
一般にチューインガムはガムベース（通常１５〜３０重
量％）、甘味料（砂糖、ぶどう糖、水飴等）、香料・栄
養剤（通常０．２〜２重量％）からなる。このうちガム
ベースは天然樹脂、酢酸ビニル樹脂、エステルガム、合
成ガム、天然ワックス、乳化剤、炭酸カルシウム等から
なる。
従来から前記ガムの種類と組み合わせにより咀咽性、食
感等の特徴付けがなされてきた。又、その他の多糖類の
検討もなされており、例えば特公昭５７−３４７９１号
公報にはプルランを用いたチューインガムが記載されて
いるが、プルランは高価なうえに微生物由来であり、本
発明に用いる水溶性ヘミセルロースに比べ、チューイン
ガムに用いたときに噛み心地の持続性が弱く、保水力が
劣る。又、プルランを用いたその他の特許に特公昭５７
−３７３０４、特公昭５Ｂ−８５３、特開昭５６−５５
１５６、特開昭５９−１２５８４６ 、特開昭６１−１
５８７５１ 、特開昭６１−１５８７５２等が知られて
いるがいずれも得られるガムの咀嘲性が本発明のチュー
インガムと異なるだけでなく、噛み心地の持続性、香料
の持続性では本発明のチューインガムに劣るものである
。Generally, chewing gum consists of a gum base (usually 15 to 30% by weight), a sweetener (sugar, glucose, starch syrup, etc.), and flavoring/nutrients (usually 0.2 to 2% by weight). Among these, the gum base consists of natural resin, vinyl acetate resin, ester gum, synthetic gum, natural wax, emulsifier, calcium carbonate, etc. Conventionally, chewability, texture, etc. have been characterized based on the types and combinations of gums. Other polysaccharides have also been studied; for example, chewing gum using pullulan is described in Japanese Patent Publication No. 57-34791, but pullulan is expensive and is derived from microorganisms, so it cannot be used in the present invention. Compared to water-soluble hemicellulose, when used in chewing gum, the chewing sensation is less long-lasting and the water-holding capacity is inferior. In addition, other patents using pullulan were granted
-37304, JP 5B-853, JP 56-55
156, JP-A-59-125846, JP-A-61-1
No. 58751, JP-A-61-158752, etc. are known, but both of them differ from the chewing gum of the present invention in terms of chewing properties, as well as in the sustainability of the chewing feeling and the persistence of the fragrance. It is inferior to
本発明者等は、従来のチューインガムとは咀咽性等の食
感が異なり、香味の持続性に優れたチューインガムを目
的とした。The present inventors aimed to create a chewing gum that differs from conventional chewing gums in texture, such as chewability, and has excellent flavor retention.
本発明者等は前記目的を達成すべく鋭意研究−するなか
で、オカラ等所謂油糧種子から特定の方法で得られた水
溶性ヘミセルロースをチューインガムに用いることによ
り経時耐性（柔らかさの持続性）に優れ前記問題点を解
決した新規な食感を有するチューインガムが得られる知
見を得た。又、その他穀類等の植物を原料として得られ
る水溶性ヘミセルロースも同様の効果を奏する知見を得
て本発明を完成するに到った。
即ち、本発明は平均分子量５万〜１００万の水溶性ヘミ
セルロースを含有するチューインガムである。
チューインガムは前記従来技術の項で説明したようにガ
ムベースとその他の甘味剤等からなり、ガムの種類によ
りその組成割合は異なる。
本発明のチューインガムは平均分子量５万〜１００万（
好ましくは１０万〜４０万）の水溶性へミセルロースを
含むことに特徴を有する。
チューインガム特有の咀嘲性等の食感はガムベースによ
るものが主である。本発明のチューインガムはガムベー
スに加えて水溶性ヘミセルロースを併用するものである
。
本発明のチューインガム中の水溶性ヘミセルロースの含
有量がガムベース１００重量部に対して１〜４０重量部
（好ましくは２〜３０重量部）が適当である。味ガム、
風船ガム等のチューインガムであれば、チューインガム
中の水溶性ヘミセルロースの含有量は通常約０．２〜１
０重量％が適当である。
低甘味のチューインガムではｗＩ類の量が少なくなるの
で水溶性ヘミセルロースの含有量はこれより多くなる。
水溶性ヘミセルロースの含有量が多すぎると粘弾性が増
加し咀咽時に硬くなる。又、少なすぎると本発明の効果
がない。
適度な水溶性ヘミセルロースの含有量でプルランに比ベ
ロ中での溶解速度が遅いので噛み心地の持続性に優れる
のみならず香味の持続性にすぐれる効果がある。
本発明に用いる水溶性ヘミセルロースは平均分子量５〜
１００万（好ましくはＩＯ万万引４０万で水に可溶性で
ある植物由来のヘミセルロースである。
本発明の水溶性ヘミセルロースは植物由来、特に油種種
子や穀類由来であり、好ましくは大豆、特に大豆子葉由
来のものが好ましい。
本発明の水溶性ヘミセルロースは、構成糖がラムノース
、フコース、アラビノース、キシロース、ガラクトース
、グルコース及びウロン酸からなるものが適当である。
平均分子量によってはラムノースのないもの或いは植物
の種類によってはラムノースやフコースの一つ又はいず
れもないものも適当である。
尚、本発明の水溶性ヘミセルロースの平均分子量は標準
プルラン（昭和ミニ−販）を標準物質として０．１Ｍの
ＮａＮＯ３溶液中の粘度を測定する極限粘度法で求めた
。又、糖類の割合は次の分析法によった。
ウロン酸の測定はＢｌｕｍｅｎ−Ｋｒａｎｔｚ法。
中性糖の測定はアルジトールアセテート法。
本発明の水溶性ヘミセルロースの製造法の一例を記す。
油糧種子（大豆、パーム、ヤシ、コーン、綿実、コーン
等）（通常油脂や蛋白質を除いた殻）、穀類（米、小麦
等）（通常澱粉等を除いた粕）等の植物を原料とし、酸
性乃至アルカリ性条件下、好ましくは各々の蛋白質の等
電点付近のｐＨ（通常酸性）下で加熱（好ましくは２３
０’ｔ’以下）分解し、水溶性画分を分画し、好ましく
は活性炭処理或いは樹脂吸着処理或いはエタノール沈澱
処理して疎水性物質や低分子物質を除去して、水溶性ヘ
ミセルロースを得ることができる。
この製造法においては単なる加熱分解（例えば熱水等）
よりも酸性下やアルカリ性下で加熱分解したほうが収率
が高く好ましい。又、アルカリ性下の加熱分解に比べ酸
性下の加熱分解の内、原料植物の蛋白質の等重点付近（
通常酸性）で加熱分解することがより好ましい。アルカ
リ分解に比べ蛋白質が分解画分に溶は出すことも少なく
、後で除蛋白する工程も必ずしも必要でなく、又、食品
として用いる場合に好ましくないとされる副反応（リジ
ン・アラニンの生成等）も抑制され適当である。In order to achieve the above object, the present inventors conducted intensive research and found that water-soluble hemicellulose obtained by a specific method from so-called oil seeds such as okara was used in chewing gum to improve its durability over time (sustainability of softness). We have obtained the knowledge that a chewing gum with a new texture that is excellent in texture and solves the above-mentioned problems can be obtained. Furthermore, the present invention was completed based on the knowledge that water-soluble hemicelluloses obtained from other plants such as cereals have similar effects. That is, the present invention is a chewing gum containing water-soluble hemicellulose having an average molecular weight of 50,000 to 1,000,000. As explained in the prior art section, chewing gum consists of a gum base and other sweeteners, and the composition ratio varies depending on the type of gum. The chewing gum of the present invention has an average molecular weight of 50,000 to 1,000,000 (
It is characterized by containing water-soluble hemicellulose (preferably 100,000 to 400,000). The chewing texture characteristic of chewing gum is mainly due to the gum base. The chewing gum of the present invention uses water-soluble hemicellulose in addition to the gum base. The content of water-soluble hemicellulose in the chewing gum of the present invention is suitably 1 to 40 parts by weight (preferably 2 to 30 parts by weight) based on 100 parts by weight of the gum base. flavored gum,
In the case of chewing gum such as bubble gum, the content of water-soluble hemicellulose in the chewing gum is usually about 0.2 to 1.
0% by weight is suitable. In a chewing gum with low sweetness, the amount of wIs is small, so the content of water-soluble hemicellulose is higher than this. If the content of water-soluble hemicellulose is too high, the viscoelasticity will increase and the product will become hard when swallowed. Moreover, if it is too small, the effect of the present invention will not be achieved. It has a moderate content of water-soluble hemicellulose and has a slower dissolution rate in tongue compared to pullulan, so it has the effect of not only providing a long-lasting chewing sensation but also a long-lasting flavor. The water-soluble hemicellulose used in the present invention has an average molecular weight of 5 to
1,000,000 (preferably IO shoplifting of 400,000 yen) is a plant-derived hemicellulose that is soluble in water. The water-soluble hemicellulose of the present invention is derived from plants, particularly oilseeds and grains, and is preferably derived from soybeans, especially soybeans. Those derived from cotyledons are preferred. The water-soluble hemicellulose of the present invention is suitably one whose constituent sugars are rhamnose, fucose, arabinose, xylose, galactose, glucose, and uronic acid. Depending on the average molecular weight, it is suitable for those without rhamnose or from plants. Depending on the type of hemicellulose, one or none of rhamnose and fucose may be suitable.The average molecular weight of the water-soluble hemicellulose of the present invention is determined by using standard pullulan (Showa Mini Co., Ltd.) as a standard substance and 0.1M NaNO3 solution. The ratio of saccharides was determined by the limiting viscosity method, which measures the viscosity of the product.The ratio of sugars was determined by the following analytical method.Uronic acid was measured by the Blumen-Krantz method.Nutual sugars were measured by the alditol acetate method.The present invention An example of a method for producing water-soluble hemicellulose is described below. The raw material is plant lees (from which starch has been removed), and heated (preferably 23°C) under acidic or alkaline conditions, preferably at a pH around the isoelectric point of each protein (usually acidic).
0't' or less), separate the water-soluble fraction, and preferably perform activated carbon treatment, resin adsorption treatment, or ethanol precipitation treatment to remove hydrophobic substances and low-molecular substances to obtain water-soluble hemicellulose. I can do it. In this production method, simple thermal decomposition (e.g. hot water, etc.)
It is preferable to thermally decompose under acidic or alkaline conditions because the yield is higher than that under acidic or alkaline conditions. In addition, compared to thermal decomposition under alkaline conditions, thermal decomposition under acidic conditions is similar to that of protein in raw material plants (
It is more preferable to thermally decompose it (usually acidic). Compared to alkaline decomposition, less protein is dissolved in the decomposed fraction, a subsequent step of protein removal is not necessarily required, and side reactions that are considered undesirable when used as food (such as the production of lysine and alanine) ) is also suppressed and appropriate.
以下実施例により本発明の実施態様を説明する。
実施例１
（大豆ヘミセルロースの製造法）
分離大豆蛋白製造工程で得られた生オカラに２倍重量部
の加水をし、塩酸にてｐＨを４．５に調製し、１２０℃
で１．５時間加水分解し、冷却後遠心分離（１００００
ｇ Ｘ ３０分間）し、上澄と沈澱部に分離し、沈澱部
を更に等重量の水で水洗し遠心分離して得た上澄と前記
上澄とを一緒にし、活性炭カラム処理をして得た液を乾
燥して水溶性ヘミセルロース（イ）を得た。
更に、この水溶性ヘミセルロースを０．５％食塩水に溶
解し、エタノール濃度が５０％となるよう（こ再沈澱を
３回繰り返し、イオン交換樹脂（オルガノ■製「アンバ
ーライ） Ｉ Ｒ−１２０Ｂ）を用いて脱塩して水溶性
ヘミセルロース（ロ）を得た。
一方、前記方法において活性炭カラム処理をしないで同
様に水溶性ヘミセルロース（ハ）ヲ得た結果を表に示す
。
表−１組成割合（％）
成分 イ ロ ハ
水分 ５．７１ ７．７５ ５．１０粗蛋白
１．９３ １．０３ ５．４３粗灰分
５．２９ ０．２２ ５．３０多糖類 ８７．
０７ ９１．００ ８４．１７平均分子量 １７８０
００ ２０７０００ １１４０００活性炭処理によって
色素成分や疎水性成分、低分子成分も除かれた。
次に、（イ）、（ロ）及び（ハ）の水溶性ヘミセルロー
スの糖組成を次の方法で分析した。
ウロン酸の測定はＢｌｕｍｅｎ−）［ｒａｎｔｚ法。
中性糖の測定はアルジトールアセテート法。
結果を表−２に示す。
表−２，糖組成（重量％）
糖の種類 イ ロ ハ
ウロン酸 ２０．４ １６．９ １９．４ラムノー
ス １．６ ２．７ ２．１フコース ２．
７ ５．２ ３．９アラビノース１９．９ １９
，２ ２３．１キシロース ６．４ Ｂ、４
５．８ガラクトース４７．３ ４０．８ ４３．４グ
ルコース １．８ ０．９ ２．３実施例２
市販食物繊維（日本食品加工■製「セルファ−」）はと
うもろこしの外皮から澱粉、蛋白、脂質等を除去した繊
維であるが、この３００ｇに２７００１を加え、オート
クレーブ処理（１４０℃Ｘ６０分）して加熱分解し、遠
心分離（５０００Ｇ Ｘ１０分）して上澄を得、エタノ
ールをエタノール濃度が６０％となるように加え、沈澱
画分を回収する操作をもう一回繰り返して得た沈澱画分
を乾燥して１１１ｇの水溶性ヘミセルロースを得た。
この水溶性ヘミセルロースを実施例１と同様に分析した
値は表−３の通りであった。
表−３
水分 ８．７０ ％
粗蛋白 ０．３６ ％
粗灰分 １．１２ ％
多糖類 ８９．８２ ％
多糖類の組成を実施例１と同様にして分析した結果表−
４のようになった。
表−４
ウロン酸 ４．９ ％
Ａｒａ ３５． ９
ｘｙｔ ４５．７
Ｇａｌ ６．１
Ｇｌｃ ７．４
又、実施例１と同様にして測定した平均分子量は１７８
０００であった。
実施例３
混練機に酢酸ビニル樹脂３４０重量部、天然チクル３３
０重量部、ポリイソブチレン２００重量部を添加し１２
０℃で溶融混練した後、グリセリン脂肪酸エステル３０
重量部を加えて混練し、更にタルク （粉末）１００重
量部を添加し、混練してガムベースを得た。
次いで６０℃に保温してチューインガム・ニーグーに前
記ガムベース２５重量部、実施例１と同様にして得た水
溶性大豆ヘミセルロース（イ）５重量部、水５重量部、
インスタントコーヒー１重量部からなる混合物を添加・
混練した後、粉糖５５重量部、ブドウ糖８重量部、香料
１重量部を加えて混練した。
次に押出機にて厚さ５ｃｍのシート状チューインガムを
吐出した後圧延ローラーにて厚さ２ＩＩＩＩｎに圧延し
た。
実施例４
水溶性大豆ヘミセルロース（イ）の代わりに実施例１と
同様にして得た水溶性大豆ヘミセルロース（ハ）を用い
る他は実施例３と同様にしてチューインガムを得た。
実施例５
実施例２と同様にして得たとうもろこし外皮由来の水溶
性ヘミセルロースを水溶性大豆ヘミセルロース（イ）の
代わりに用いる他は実施例３と同様にしてチューインガ
ムを得た。
比較例１
水溶性大豆ヘミセルロース（イ）及び水の代わりに水飴
６．７重量部、水３．３重量部を用いる他は実施例３と
同様にしてチューインガムを得た。
比較例２
水溶性大豆ヘミセルロース（イ）の代わりにプルラン（
材層生物化学研究所製）を用いる他は実施例３と同様に
してチューインガムを得た。
比較例３
水溶性大豆ヘミセルロース（イ）の代わりにアラビヤガ
ム（キシダ化学■製）を用いる他は実施例３と同様にし
てチューインガムを得た。
実験例１
前記実施例及び比較例で得られたチューインガムを２０
℃、相対湿度４０％ＲＨで１週間保存後、３０人のパネ
ラ−により官能評価した。
結果を数表に示す。
表−５
実施例３ ８．０ ８．１ ８．２実施例
４ ８．１ ８．０ ７．２実施例５
７．６ ７．０ ？、４比較例１ Ｂ
、０ ６．４ ７．８比較例２ ７．０
６．２ ７．１比較例３ ６．８ ６
．３ ６．４尚、評価は最良を１０とする１０段
階評価で行った。数値の大きい程良好なことを示す。
実験例にみるように水溶性ヘミセルロースを用いたチュ
ーインガムは噛みだしが柔らかく、味の持続性の良好な
ことがわがった。
実験例２
前記実施例及び比較例で得られたチューインガムを４０
℃、相対湿度８０％ＲＨで１週間保存後の水分上昇量を
みた。
結果を数表に示す。
表−６
実施例３ １．０
実施例４ １．２
実施例５ ２．１
比較例１ ３．４
比較例２ １．９
比較例３ ２．０
実験例にみるように水溶性ヘミセルロースを用いたチュ
ーインガムは噛みだしが柔らかいわりには吸湿性の低い
良好なものであった。Embodiments of the present invention will be described below with reference to Examples. Example 1 (Production method of soybean hemicellulose) Two parts by weight of water was added to raw okara obtained in the isolated soybean protein production process, the pH was adjusted to 4.5 with hydrochloric acid, and the mixture was heated at 120°C.
Hydrolyzed for 1.5 hours, cooled, and then centrifuged (10,000
g for 30 minutes), separated into a supernatant and a precipitate, and the precipitate was further washed with an equal weight of water, and the supernatant obtained by centrifugation was combined with the supernatant, and treated with an activated carbon column. The obtained liquid was dried to obtain water-soluble hemicellulose (a). Furthermore, this water-soluble hemicellulose was dissolved in 0.5% saline solution so that the ethanol concentration was 50% (this reprecipitation was repeated three times, and ion exchange resin ("Amberly" I R-120B manufactured by Organo ■) was used). A water-soluble hemicellulose (b) was obtained by desalting using the same method.On the other hand, water-soluble hemicellulose (c) was obtained in the same manner without the activated carbon column treatment using the above method.The results are shown in the table.Table-1 Composition ratio (%) Ingredients A Ro B Moisture 5.71 7.75 5.10 Crude protein 1.93 1.03 5.43 Crude ash
5.29 0.22 5.30 Polysaccharides 87.
07 91.00 84.17 Average molecular weight 1780
00 207000 114000 Pigment components, hydrophobic components, and low molecular components were also removed by activated carbon treatment. Next, the sugar composition of the water-soluble hemicelluloses (a), (b), and (c) was analyzed by the following method. The measurement of uronic acid was carried out by the Blumen-) [Rantz method. Neutral sugars are measured using the alditol acetate method. The results are shown in Table-2. Table 2. Sugar composition (wt%) Type of sugar A. Ro Hauronic acid 20.4 16.9 19.4 Rhamnose 1.6 2.7 2.1 Fucose 2.
7 5.2 3.9 Arabinose 19.9 19
,2 23.1 Xylose 6.4 B,4
5.8 Galactose 47.3 40.8 43.4 Glucose 1.8 0.9 2.3 Example 2 Commercially available dietary fiber (“Selfa” manufactured by Nihon Shokuhin Kogyo) is extracted from the outer husks of corn, including starch, protein, and lipids. Add 27001 to 300g of this fiber, autoclave it (140℃ x 60 minutes), heat decompose it, centrifuge it (5000G x 10 minutes) to obtain a supernatant, and add ethanol to an ethanol concentration of 60. %, and the operation of collecting the precipitated fraction was repeated once more, and the obtained precipitated fraction was dried to obtain 111 g of water-soluble hemicellulose. This water-soluble hemicellulose was analyzed in the same manner as in Example 1, and the values are shown in Table 3. Table 3 Moisture 8.70% Crude protein 0.36% Crude ash 1.12% Polysaccharide 89.82% Table of results of analyzing the composition of polysaccharides in the same manner as in Example 1.
It became like 4. Table-4 Uronic acid 4.9% Ara 35. 9 xyt 45.7 Gal 6.1 Glc 7.4 Also, the average molecular weight measured in the same manner as in Example 1 was 178
It was 000. Example 3 340 parts by weight of vinyl acetate resin and 33 parts by weight of natural chicle were added to a kneader.
0 parts by weight and 200 parts by weight of polyisobutylene were added.
After melt-kneading at 0°C, glycerin fatty acid ester 30
Parts by weight were added and kneaded, and further 100 parts by weight of talc (powder) was added and kneaded to obtain a gum base. Next, the temperature was kept at 60° C. and chewing gum Nee Gu was prepared by adding 25 parts by weight of the gum base, 5 parts by weight of water-soluble soybean hemicellulose (a) obtained in the same manner as in Example 1, 5 parts by weight of water,
Add a mixture consisting of 1 part by weight of instant coffee.
After kneading, 55 parts by weight of powdered sugar, 8 parts by weight of glucose, and 1 part by weight of fragrance were added and kneaded. Next, a sheet of chewing gum having a thickness of 5 cm was discharged using an extruder, and then rolled to a thickness of 2IIIn using a rolling roller. Example 4 Chewing gum was obtained in the same manner as in Example 3, except that water-soluble soybean hemicellulose (c) obtained in the same manner as in example 1 was used instead of water-soluble soybean hemicellulose (a). Example 5 Chewing gum was obtained in the same manner as in Example 3, except that water-soluble hemicellulose derived from corn husk obtained in the same manner as in Example 2 was used instead of water-soluble soybean hemicellulose (a). Comparative Example 1 Chewing gum was obtained in the same manner as in Example 3, except that 6.7 parts by weight of starch syrup and 3.3 parts by weight of water were used instead of water-soluble soybean hemicellulose (a) and water. Comparative Example 2 Pullulan (
Chewing gum was obtained in the same manner as in Example 3, except that a chewing gum (manufactured by Zamaya Biochemistry Institute) was used. Comparative Example 3 Chewing gum was obtained in the same manner as in Example 3, except that gum arabic (manufactured by Kishida Kagaku ■) was used instead of water-soluble soybean hemicellulose (A). Experimental Example 1 Chewing gum obtained in the above Examples and Comparative Examples was
After storage for one week at 40% RH and 40% relative humidity, sensory evaluation was performed by 30 panelists. The results are shown in the numerical table. Table-5 Example 3 8.0 8.1 8.2 Example 4 8.1 8.0 7.2 Example 5
7.6 7.0? , 4 Comparative Example 1 B
, 0 6.4 7.8 Comparative example 2 7.0
6.2 7.1 Comparative Example 3 6.8 6
．． 3 6.4 The evaluation was performed on a 10-point scale with 10 being the best. The larger the value, the better. As shown in the experimental examples, chewing gum using water-soluble hemicellulose was found to be soft to the touch and to have a long-lasting taste. Experimental Example 2 The chewing gum obtained in the above Examples and Comparative Examples was
The amount of moisture increase after storage for one week at 80% RH and 80% relative humidity was observed. The results are shown in the numerical table. Table 6 Example 3 1.0 Example 4 1.2 Example 5 2.1 Comparative Example 1 3.4 Comparative Example 2 1.9 Comparative Example 3 2.0 As shown in the experimental example, water-soluble hemicellulose was used. Although the chewing gum was soft to chew, it had low hygroscopicity and was of good quality.
以上説明したように、本発明により噛み心地の持続性、
香味の持続性に優れたチューインガムが可能になったも
のである。即ち、水溶性ヘミセルロース含有のチューイ
ンガム、キャンデイ−、ソフトチューインガム、チュー
インガム菓子、風船ガム等が可能になったものである。As explained above, the present invention provides sustained chewing comfort,
This makes it possible to create chewing gum with excellent long-lasting flavor. That is, it has become possible to produce chewing gum, candy, soft chewing gum, chewing gum confectionery, bubble gum, etc. containing water-soluble hemicellulose.
Claims (3)
スを含有するチューインガム。(1) Chewing gum containing water-soluble hemicellulose with an average molecular weight of 50,000 to 1,000,000.
量がガムベース１００重量部に対して１〜４０重量部（
好ましくは２〜３０重量部）である請求項１記載のチュ
ーインガム。(2) The content of water-soluble hemicellulose in the chewing gum is 1 to 40 parts by weight (based on 100 parts by weight of the gum base).
The chewing gum according to claim 1, wherein the amount is preferably 2 to 30 parts by weight.
記載のチューインガム。(3) Claim 1 wherein the water-soluble hemicellulose is derived from soybean
Chewing gum as described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2332215A JP2919605B2 (en) | 1990-11-28 | 1990-11-28 | Chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2332215A JP2919605B2 (en) | 1990-11-28 | 1990-11-28 | Chewing gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04197138A true JPH04197138A (en) | 1992-07-16 |
| JP2919605B2 JP2919605B2 (en) | 1999-07-12 |
Family
ID=18252464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2332215A Expired - Fee Related JP2919605B2 (en) | 1990-11-28 | 1990-11-28 | Chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2919605B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994003071A1 (en) * | 1992-08-07 | 1994-02-17 | Fuji Oil Co., Ltd. | Binder and product made by using the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6054644A (en) * | 1983-09-05 | 1985-03-29 | Yunikoroido Kk | Production of chewing gum |
-
1990
- 1990-11-28 JP JP2332215A patent/JP2919605B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6054644A (en) * | 1983-09-05 | 1985-03-29 | Yunikoroido Kk | Production of chewing gum |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994003071A1 (en) * | 1992-08-07 | 1994-02-17 | Fuji Oil Co., Ltd. | Binder and product made by using the same |
| EP0607461A1 (en) * | 1992-08-07 | 1994-07-27 | Fuji Oil Co., Ltd. | Binder and product made by using the same |
| EP0607461A4 (en) * | 1992-08-07 | 1995-03-01 | Fuji Oil Co Ltd | Binder and product made by using the same. |
| US5501860A (en) * | 1992-08-07 | 1996-03-26 | Fuji Oil Co., Ltd. | Hemicellulose binder and product using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2919605B2 (en) | 1999-07-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4071909B2 (en) | Branched maltodextrin and method for producing the same | |
| JP2853832B2 (en) | Synergistic sweetening composition containing chlorodeoxy sugar and maltitol and method for producing the same | |
| US5236719A (en) | Chewing gum and other comestibles containing purified indigestible dextrin | |
| NL8101587A (en) | SWEETENER. | |
| JP6473174B2 (en) | Chewy candy containing highly branched starch (HBS) and method for providing the same | |
| JP2011517928A (en) | Sugar-free jelly composition containing gelatin | |
| KR102642871B1 (en) | Caramel with a short texture | |
| KR102501459B1 (en) | Novel composition of a confectionery product | |
| WO2013041236A1 (en) | Sweetener compositions, methods of making same and consumables containing same | |
| CN104144616A (en) | Chewing gum compositions based on dried fruit powders | |
| US5587197A (en) | Process for production of water-soluble vegetable fiber | |
| Dobreva et al. | Functional properties of maltitol. | |
| US6004616A (en) | Biodegradable vegetable film | |
| EP2802218B1 (en) | Gelled confection with reduced sugar | |
| JP2882903B2 (en) | Method for producing confectionery containing polydextrose | |
| JPH04197138A (en) | Chewing gum | |
| Hinkova et al. | Chemical composition of sugar and confectionery products | |
| JP7347924B2 (en) | Confectionery containing indigestible glucan and its manufacturing method | |
| WO2020230238A1 (en) | Modifier, modification composition comprising said modifier, food and beverage, drug, cosmetic, industrial product, feed, medium or fertilizer using same, and method for modifying said products | |
| AU2012225737B2 (en) | Chewing gum alternative bulking agents | |
| Maringka et al. | Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers | |
| KR20200002677A (en) | Gel-type food composition and method for preparation thereof | |
| JP2000116343A (en) | Oleaster candy composition | |
| KR102108426B1 (en) | Hard candy containing malto oligosaccharides | |
| WO2023195538A1 (en) | Potato syrup powder formed from powder or granules of sweet potato syrup, supernatant thereof, or both |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |