JPH0947226A - New confectionery - Google Patents
New confectioneryInfo
- Publication number
- JPH0947226A JPH0947226A JP7224589A JP22458995A JPH0947226A JP H0947226 A JPH0947226 A JP H0947226A JP 7224589 A JP7224589 A JP 7224589A JP 22458995 A JP22458995 A JP 22458995A JP H0947226 A JPH0947226 A JP H0947226A
- Authority
- JP
- Japan
- Prior art keywords
- gum
- confectionery
- gliadin
- chewing gum
- chocolate
- 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.)
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- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は新規な菓子類に関す
る。TECHNICAL FIELD The present invention relates to novel confectioneries.
【０００２】[0002]
【従来の技術】従来のチューインガムは可食性でないた
め、他の菓子類と組み合わせることは行われていない。
わずかに、砂糖で包む、いわゆる糖衣程度のもの、例え
ば特開平７−６７５４１号公報記載の「打錠ガム」が提
案されているくらいである。BACKGROUND OF THE INVENTION Conventional chewing gum is not edible and has not been combined with other confectionery.
Slightly so-called sugar-coated wrapping with sugar, for example, "tablet gum" described in JP-A-7-67541 has been proposed.
【０００３】また、特公昭４９−３７２７０号公報には
可食性ガムが開示されているが、この公報には他の菓子
類との組み合わせについては記載されていない。Further, Japanese Patent Publication No. 49-37270 discloses an edible gum, but this publication does not describe the combination with other confectionery.
【０００４】また、チューインガムの食感をもった菓子
として、「森永チューイングキャンデイー」〔森永製菓
（株）〕が上市されているが、これは咀嚼とほとんど同
時に溶け（３０〜６０秒）、噛み心地を楽しむには遠い
ものである。他社上市の、例えばロッテ（株）のソフト
キャンデイーなどもほぼ同様の食感であり、チューイン
ガムの食感を有する組み合わせ菓子類は知られていな
い。ちなみに、上記森永チューイングキャンデイー「ハ
イチュウ ストロベリー」の原料表示は、水飴、砂糖、
植物性油脂、苺果汁、苺果肉、ゼラチン、酸味料、香
料、乳化剤、ビタミンＣ、赤キャベツ色素となってお
り、チューインガムは用いられていない。As a confectionery with chewing gum texture, "Morinaga chewing candy" [Morinaga Seika Co., Ltd.] is on the market, which melts at the same time as chewing (30 to 60 seconds) and has a chewy feeling. It is far from enjoying. Marketed by other companies, for example, Soft Candy from Lotte Co., Ltd., has almost the same texture, and combination sweets having a chewing gum texture are not known. By the way, the above ingredients of Morinaga Chewing Candy "High Chew Strawberry" are labeled as starch syrup, sugar,
Vegetable oils and fats, strawberry juice, strawberry pulp, gelatin, acidulants, flavors, emulsifiers, vitamin C, red cabbage pigments are used, and chewing gum is not used.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、チューイン
ガムの食感、即ち噛み心地をより楽しむことができると
ともに、菓子全体を食べることのできる新規な菓子類を
提供することを目的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide a novel confectionery which can enjoy the texture of chewing gum, that is, chewing comfort, and can eat the entire confectionery.
【０００６】[0006]
【課題を解決するための手段】本発明者等は、上記目的
を達成すべく鋭意研究を重ねた結果、チューインガムと
して、小麦グルテンのグリアジンを主成分とする分画物
（グリアジン主成分分画物）をガムベースとするものを
用いれば、チョコレート、キャラメル、クッキー、アイ
スクリーム等の他の菓子類と組み合わせて、菓子全体を
食べることができるとともに、チューインガムの食感を
楽しむことができることを見いだし、本発明に到達し
た。Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that as a chewing gum, a fraction containing gliadin of wheat gluten as a main component (a gliadin main component fraction). ) Is used as a gum base, it can be combined with other confectioneries such as chocolate, caramel, cookies, ice cream, etc., and the whole confectionery can be eaten, and the texture of chewing gum can be enjoyed. The invention was reached.
【０００７】すなわち、本発明は、小麦グルテンより分
画されたグリアジン主成分分画物をガムベースとする可
食性チューインガム類と該チューインガム以外の菓子類
の一種または二種以上とからなることを特徴とする新規
な菓子類を提供する。That is, the present invention is characterized by comprising an edible chewing gum having a gliadin main component fraction fractionated from wheat gluten as a gum base, and one or more kinds of confectionery other than the chewing gum. Provide new confectionery.
【０００８】本発明において、小麦グルテンより分画さ
れたグリアジン主成分分画物をガムベースとする可食性
チューインガムとしては、本発明者等が特願平６−１４
４０４７号明細書において提案した可食性チューインガ
ムを用いることができる。In the present invention, as an edible chewing gum whose gum base is a gliadin main component fraction fractionated from wheat gluten, the present inventors have filed Japanese Patent Application No. 6-14.
The edible chewing gum proposed in 4047 can be used.
【０００９】また、本発明において、可食性チューイン
ガム（以下、可食性ガムという）類とは、グリアジン主
成分分画物をガムベースとし、原料として、甘味料、香
料、色素等の種類又は添加量の異なるガムを含み、さら
には、その他の原料として、果汁などを用いたチューイ
ンガムの総称である。In the present invention, edible chewing gums (hereinafter referred to as edible gums) are based on gliadin-based fractions as a gum base, and are used as raw materials such as sweeteners, flavors and pigments, or their addition amount. It is a general term for chewing gum that contains different gums and uses fruit juice or the like as another raw material.
【００１０】また、可食性ガム類以外の菓子類として
は、例えば、その代表的なものとして、チョコレート
類、キャンデイー類、キャラメル類、ゼリー類、クッキ
ー類、パフスナック類、アイスクリーム類、ケーキ類を
挙げることができ、そのほか、パン類、饅頭類、焼き菓
子類、打錠菓子類、豆菓子類、ドーナッツ類、アイスキ
ャンデイー類、マシュマロ類、煎餅類、あられ類などを
挙げることができる。As confectionery other than edible gums, for example, as typical ones, chocolates, candies, caramels, jellies, cookies, puffed snacks, ice creams, cakes. In addition, breads, buns, baked confectionery, tablet confectionery, bean confectionery, donuts, ice lollies, marshmallows, rice crackers, hail and the like can be mentioned.
【００１１】これらの菓子類において、「類」は、味、
色、原料の種類、配合などの異なるものを包含する意味
であり、例えば、キャンデイ、キャラメル類としては、
ハードキャンデイ、ソフトキャンデイ、コーヒーキャラ
メル、ミルクキャラメル、ヌガー、トッフィー等を包含
し、ゼリー類には、ゲル化剤の濃度、製品の水分量の相
違する、プリンやフルーツゼリー、グミゼリー等を包含
する。また、ケーキ類には、原料配合や製造法の異なる
スポンジケーキ、パウンドケーキ、シホンケーキ、タル
ト、蒸しケーキ等を包含する。In these confectioneries, "class" means taste,
It is meant to include different things such as colors, kinds of raw materials, and blending. For example, as candy and caramel,
Hard candy, soft candy, coffee caramel, milk caramel, nougat, toffee, etc. are included, and jellies include pudding, fruit jelly, gummy jelly, etc. having different gelling agent concentrations and product water contents. In addition, cakes include sponge cakes, pound cakes, chiffon cakes, tarts, steamed cakes, etc., which have different raw material formulations and manufacturing methods.
【００１２】[0012]
【発明の実施の形態】本発明の新規な菓子類の構成の態
様、すなわち、可食性ガム類と該ガム類以外の菓子類と
の組み合わせ方法としては、可食性ガム類の回りにチョ
コレート、キャンデイー、ゼリー等をコーテイングする
方法またはこれらで包む方法、可食性ガムをゼリー、ケ
ーキ、クッキー、アイスクリーム等の中に点在して混入
させる方法、およびパフスナック、棒状のクッキー等の
センター部に挿入する方法を挙げることができるが、そ
の組み合わせ方法に限定されるものではない。BEST MODE FOR CARRYING OUT THE INVENTION The aspect of the constitution of the novel confectionery of the present invention, that is, the method of combining the edible gums and the confectionery other than the gums includes chocolate and candy around the edible gums. , Coating jelly, etc. or wrapping with them, mixing edible gums in jelly, cake, cookies, ice cream etc. and inserting into the center of puff snacks, stick-shaped cookies etc. However, the combination method is not limited thereto.
【００１３】また、可食性ガム類以外の菓子類は二種以
上を組み合わせることもできる。例えば、可食性ガム類
の回りにチョコレートをコーテイングし、さらにその回
りにキャンデイー等をコーテイングする方法、可食性ガ
ム類の回りにチョコレートをコーテイングしたものをア
イスクリームの中に点在させる方法、可食性ガム類の回
りにチョコレートをコーテイングしたガムをマシュマロ
で包む方法を挙げることができる。Confectioneries other than edible gums can be used in combination of two or more kinds. For example, a method of coating chocolate around edible gums and then coating candy, etc., a method of coating chocolate around edible gums in an ice cream, a method of edible A method of wrapping the gum coated with chocolate around the gums with marshmallows can be mentioned.
【００１４】これらの場合、可食性ガム類とそれ以外の
菓子類との比率については限定されるものではないが、
好ましくは一個の菓子の中に、可食性ガム類が１ｇ以上
含まれていれば、チューインガムの食感を楽しむことが
できる。In these cases, the ratio of edible gums and other confectionery is not limited, but
Preferably, if one candy contains 1 g or more of edible gums, the texture of chewing gum can be enjoyed.
【００１５】本発明の菓子類の製造方法としては、例え
ばチョコレートやゼリー等を可食性ガム類の周囲にコー
テイングする菓子類の場合、該ガム類に溶解させたチョ
コレートやゼラチン溶液を注ぎかけたり、逆にそれらの
溶解物や溶液中にガム類を入れて固める方法を挙げるこ
とができ、また、ケーキやアイスクリーム、クッキーの
場合、それらの製造工程のいずれかの段階で他の材料に
混ぜ込めばよく、その製造方法には限定されない。As the method for producing the confectionery of the present invention, for example, in the case of a confectionery in which chocolate or jelly is coated around edible gums, chocolate or gelatin solution dissolved in the gums may be poured, Conversely, it is possible to mention the method of putting gums in their melts or solutions and hardening them, and in the case of cakes, ice creams and cookies, mix them with other ingredients at any stage of their manufacturing process. However, the manufacturing method is not limited.
【００１６】本発明において、グリアジン主成分分画物
は、例えば小麦グルテンを３０〜７０容量％のエタノー
ル水溶液、または３０容量％以下、好ましくは５〜２０
容量％の酸性（ｐＨ３．５〜５．５）エタノール水溶液
で抽出分離を行った上澄み液から加水法、乾燥法、ｐＨ
調整法などの方法で分離分画して得ることができるが、
その分画方法に限定されない。In the present invention, the gliadin-based fraction is, for example, an aqueous solution of wheat gluten in 30 to 70% by volume of ethanol, or 30% by volume or less, preferably 5 to 20.
From the supernatant liquid extracted and separated with a volume% acidic (pH 3.5 to 5.5) ethanol aqueous solution, a water addition method, a drying method, and a pH
It can be obtained by separating and fractionating by a method such as adjustment method,
The fractionation method is not limited.
【００１７】グリアジン主成分分画物をガムベースとす
る可食性ガム類は、上記のようなグリアジン主成分分画
物に甘味料、香料、色素、保湿剤などを混合混捏したも
のを所望の形に成形することにより、得ることができ
る。グリアジン主成分分画物は熱処理して用いることも
できる。例えば前記特願平６−１４４０４７号明細書記
載のように、１５％以上の含水状態でｐＨ４〜１１で５
５〜１００℃、１０〜１２０分間加熱処理した後、水分
を５０％以下に調整してガムベースとして用いることも
できるし、乾燥粉末を１００〜３００℃で数秒〜６時間
加熱処理したものであってもよい。The edible gums containing the gliadin main component fraction as a gum base are obtained by mixing and kneading the above gliadin main component fraction with a sweetener, a flavor, a dye, a moisturizing agent and the like in a desired form. It can be obtained by molding. The gliadin main component fraction can also be used after heat treatment. For example, as described in the above-mentioned Japanese Patent Application No. 6-144047, 5 at pH 4 to 11 in a water content state of 15% or more
After heat treatment at 5 to 100 ° C. for 10 to 120 minutes, the water content may be adjusted to 50% or less to be used as a gum base, or dry powder may be heat treated at 100 to 300 ° C. for several seconds to 6 hours. Good.
【００１８】[0018]
【実施例】以下、実施例を挙げて本発明をさらに詳細に
説明する。EXAMPLES The present invention will be described in more detail with reference to examples.
【００１９】参考例１（グリアジンガム１の製造） １５容量％のエタノール水溶液に０．３重量％のクエン
酸を加えた酸性エタノール水溶液１０倍量（重量）を小
麦グルテン粉末に加えた後、２時間攪拌抽出し、遠心分
離機で分離された抽出液を噴霧乾燥機で乾燥させて、グ
リアジンを主成分とする分画物（グリアジン主成分分画
物）の粉末を得た。抽出液中の固形分濃度は約９重量％
であり、グリアジン主成分分画物の粉末中のグリアジン
量は６０重量％であった。Reference Example 1 (Production of gliadin gum 1) A 10-fold amount (weight) of an acidic ethanol aqueous solution obtained by adding 0.3% by weight of citric acid to a 15% by volume aqueous ethanol solution was added to wheat gluten powder, and then 2 The extract was stirred and extracted for a period of time, and the extract separated by the centrifuge was dried by a spray dryer to obtain a powder of a fraction containing gliadin as a main component (a gliadin main component fraction). Solid content concentration in the extract is about 9% by weight
The amount of gliadin in the powder of the gliadin main component fraction was 60% by weight.
【００２０】得られたグリアジン主成分分画物１００ｇ
に対し、甘味料製剤〔パルスイート、味の素（株）〕４
５ｇを混合したものに、２．３４ｇの水酸化ナトリウム
を１００ｇの水に溶解し、さらにグリセリンを２５ｇ溶
解したアルカリ性グリセリン溶液を加え混捏した。混捏
によってできたガムベースを加圧成形し、１ｃｍの厚さ
の板状物を得た。この板状物を１×１×１ｃｍの立方体
に切断した後、乾燥し、水分が約２５重量％の可食性ガ
ムを得た。以下これをグリアジンガム１という。100 g of the obtained gliadin main component fraction
On the other hand, a sweetener formulation [Pal Suite, Ajinomoto Co., Inc.] 4
To a mixture of 5 g, 2.34 g of sodium hydroxide was dissolved in 100 g of water, and an alkaline glycerin solution in which 25 g of glycerin was dissolved was added and kneaded. The gum base formed by kneading was pressure-molded to obtain a plate-shaped product having a thickness of 1 cm. This plate-like material was cut into a cube of 1 × 1 × 1 cm and then dried to obtain an edible gum having a water content of about 25% by weight. Hereinafter this is referred to as gliadin gum 1.
【００２１】このグリアジンガム１は、約１．２〜１．
５ｇで、その食感は比較的ソフトな可食性ガムであっ
た。This gliadin gum 1 is about 1.2-1.
At 5 g, the texture was an edible gum with a relatively soft texture.
【００２２】参考例２（グリアジンガム２の製造） 参考例１で得られたグリアジン主成分分画物の粉末をト
レイに５〜１０ｍｍの厚さに敷き、１１５℃の乾熱器に
入れ、１０分間熱処理を行った。この熱処理中に２〜３
回グリアジン主成分分画物の粉末を攪拌し、熱処理の均
一化をはかり、熱処理グリアジン主成分分画物を得た。Reference Example 2 (Production of Gliadin Gum 2) The powder of the gliadin main component fraction obtained in Reference Example 1 was spread on a tray to a thickness of 5 to 10 mm and placed in a dry heat oven at 115 ° C. for 10 minutes. Heat treatment was performed for a minute. 2-3 during this heat treatment
The powder of the gliadin main component fraction was stirred and the heat treatment was made uniform to obtain a heat treated gliadin main component fraction.
【００２３】得られた熱処理グリアジン主成分分画物を
用いて、参考例１と同様の配合及び試作方法で可食性ガ
ムを得た（グリアジンガム２）。このグリアジンガム２
は、弾力性に富み、従来のチューインガムと同様の食感
を有するものであった。An edible gum was obtained using the obtained heat-treated gliadin main component fraction by the same formulation and trial production method as in Reference Example 1 (gliadin gum 2). This gliadingham 2
Was highly elastic and had a texture similar to that of conventional chewing gum.
【００２４】実施例１ 参考例１で得たグリアジンガム１をレボリングパンに入
れ、攪拌しながら、表面にアラビアガムの１０重量％水
溶液をコートした後、レボリングパンの入り口より温風
（５０〜７０℃）を入れて表面を乾燥させた後、温風を
冷風（５〜１０℃）に切替え、これに、溶解後、約４０
℃でテンパリングを行ったチョコレートを少しずつ加え
てグリアジンガム１の回りにチョコレートをコートし、
グリアジンガムの表面にチョコレートが均一にコートさ
れ、チョコレートが完全に固まった後、さらに、その表
面に３０％シェラックワックスエタノール溶液を均一に
コートした後、冷風でアルコールを飛ばし、チョコレー
トガム１を得た。Example 1 The gliadin gum 1 obtained in Reference Example 1 was placed in a revolving pan, and the surface was coated with a 10% by weight aqueous solution of gum arabic while stirring, and then warm air (50 ~ 70 ° C) to dry the surface, and then the hot air is switched to cold air (5-10 ° C).
Add the chocolate tempered at ℃ little by little and coat the chocolate around the gliadin gum 1.
Chocolate was uniformly coated on the surface of gliadin gum, and after the chocolate was completely solidified, 30% shellac wax ethanol solution was uniformly coated on the surface, and then alcohol was blown off with cold air to obtain chocolate gum 1. .
【００２５】このチョコレートガム１は、１個のグリア
ジンガム１に対し、約３〜５ｇのチョコレートがコーテ
イングされたものであり、チョコレートを溶かしながら
食べるような試食を行った結果、チョコレートの香味を
しばらくの間楽しんだ後、チョコレート味のチューイン
ガムをさらに楽しむことのできるものであり、しばらく
すると（３〜５分程度）自然に飲み込める状態になっ
た。This chocolate gum 1 is one in which 1 to 1 of gliadin gum is coated with about 3 to 5 g of chocolate. As a result of performing a tasting while melting the chocolate, the flavor of the chocolate is kept for a while. After having enjoyed it for a while, you can enjoy the chewing gum with chocolate taste, and after a while (about 3 to 5 minutes), you can swallow it naturally.
【００２６】実施例２ 参考例２で得たグリアジンガム２を実施例１と同様にし
てチョコレートガム2を試作した。Example 2 The same procedure as in Example 1 was carried out on the gliadin gum 2 obtained in Reference Example 2 to prepare a chocolate gum 2.
【００２７】このチョコレートガム２を初めから咀嚼を
行うような試食を行った結果、チョコレートとチューイ
ンガムを同時に食べているような今までにない食味であ
った。さらに、このチョコレートガム２は通常のチュー
インガムのように３〜５分間でその風味がなくなってし
まうものではなく、チョコレート味のチューインガムを
１０分以上の間、味わうことができるものであると同時
にそのまま食べることのできるものであった。The chocolate gum 2 was tasted from the beginning as a result of chewing, and as a result, it had an unprecedented taste like eating chocolate and chewing gum at the same time. Furthermore, this chocolate gum 2 does not lose its flavor in 3 to 5 minutes like ordinary chewing gum, but it can be tasted for 10 minutes or more with chocolate flavored chewing gum, and at the same time, it is eaten as it is. It was possible.
【００２８】実施例３ 参考例１と同様にして、直径約５ｍｍの球形のグリアジ
ンガム３を試作し、実施例１と同様にしてチョコレート
ガム３を試作した。なお、１個のチョコレートガム３に
対し、チョコレートは約１ｇコートされたものであっ
た。Example 3 In the same manner as in Reference Example 1, a spherical gliadin gum 3 having a diameter of about 5 mm was experimentally produced, and in the same manner as in Example 1, a chocolate gum 3 was experimentally produced. About 1 g of chocolate was coated on one piece of chocolate gum 3.
【００２９】このチョコレートガム３をアイスクリーム
ミックスに対し、２０重量％の割合で、冷やされたアイ
スクリームミックスを攪拌凍結する際に添加し、チョコ
レートガム入りアイスクリームを試作した。This chocolate gum 3 was added to the ice cream mix at a ratio of 20% by weight when stirring and freezing the cooled ice cream mix, and an ice cream containing chocolate gum was trial-produced.
【００３０】このアイスクリームの製造過程において、
チョコレートガム３は崩れることなく、試食の結果、ア
イスクリームとチョコレートを味わった後、さらにチュ
ーインガムを味わうことのできる、今までに味わったこ
とのないものであった。また、チョコレート味のチュー
インガムを味わいながら、アイスクリームを味わうこと
ができるとともに、同時に飲み込んでしまうことも可能
であった。In the process of manufacturing this ice cream,
The chocolate gum 3 did not break down, and as a result of the tasting, it was possible to taste the ice cream and chocolate and then taste the chewing gum, which had never been tasted before. In addition, it was possible to taste the ice cream while tasting the chocolate flavored chewing gum and at the same time swallow it.
【００３１】実施例４、比較例１ 参考例２と同様にして、厚さ５ｍｍ、幅１０ｍｍ、長さ
１０ｃｍのグリアジンガム４を試作し、市販のキャラメ
ルを一度溶解し、温かいうちに厚さ約１ｍｍのシート状
にしたものを、グリアジンガム４に巻き、冷却後長さ２
ｃｍに切断し、チューインガムキャラメルを得た。Example 4, Comparative Example 1 In the same manner as in Reference Example 2, a gliadin gum 4 having a thickness of 5 mm, a width of 10 mm, and a length of 10 cm was made as a trial, and commercially available caramel was dissolved once, and the thickness was about 1 while warm. A sheet of 1 mm is wrapped around the gliadin gum 4 and cooled to a length of 2
It was cut into cm to obtain chewing gum caramel.
【００３２】このチューインガムキャラメルを市販のチ
ューイングキャンデイー（比較例１）と食べ比べてみた
結果、市販品は１〜２分で溶けてしまったのに対し、発
明品は１０分以上もチューインガムの食感を有してい
た。さらに、市販品は咀嚼時、歯に着いて食べにくいの
に対し、発明品は歯に着くことはなかった。As a result of eating and comparing this chewing gum caramel with a commercially available chewing candy (Comparative Example 1), the commercially available product melted in 1 to 2 minutes, whereas the invented product melted for 10 minutes or more. Had. Further, the commercially available product did not reach the teeth during chewing and was difficult to eat, whereas the invention product did not reach the teeth.
【００３３】実施例５ 水３０重量％に粉末ゼラチン３重量％を加え、ゼラチン
が膨潤してから加温してゼラチンを溶かした溶液に砂糖
６６重量％を加えて溶かし、さらにクエン酸１重量％と
オレンジフレーバー０．２容量％を加えて混合し、５０
〜６０℃に保温したゼラチン溶液を用意した。澱粉モー
ルダーに前記ゼラチン溶液を１／３程度加えて冷却し、
ゼラチン溶液が固まり始めたら参考例２のグリアジンガ
ム２をその上に置き、さらにゼラチン溶液を掛け、全体
を冷却し固めた。このものをさらに乾燥機で糖度が８０
ブリックスになるまで乾燥し、チューインガム入りグミ
を試作した。Example 5 3% by weight of powdered gelatin was added to 30% by weight of water, and 66% by weight of sugar was added to a solution in which gelatin was dissolved by heating after gelatin was swollen to dissolve, and further 1% by weight of citric acid. And orange flavor 0.2% by volume are added and mixed to obtain 50
A gelatin solution kept at -60 ° C was prepared. Add about 1/3 of the gelatin solution to the starch molder and cool,
When the gelatin solution started to solidify, the gliadin gum 2 of Reference Example 2 was placed on it, and the gelatin solution was further applied, and the whole was cooled and solidified. This product is further dried with a sugar content of 80
It was dried until it became brix, and gummy gum with chewing gum was made as a prototype.
【００３４】このチューインガム入りグミを試食した結
果、今までにはないグミの食感を楽しむことができた。As a result of tasting this gummy gum containing chewing gum, it was possible to enjoy an unprecedented gummy texture.
【００３５】実施例６ コーヒー抽出液に砂糖１０重量％と粉末ゼラチン３重量
％を加え、ゼラチンが膨潤した後、加温して、ゼラチン
を溶かしたコーヒーゼリー溶液をコーヒーゼリー用カッ
プに１／３程度入れ、冷却固化した後、参考例２のグリ
アジンガム２を２〜３個入れ、さらにコーヒーゼリー溶
液をカップの上まで加えた後、冷却してチューインガム
入りコーヒーゼリーを得た。Example 6 To a coffee extract, 10% by weight of sugar and 3% by weight of powdered gelatin were added, and after the gelatin was swollen, the mixture was heated and the coffee jelly solution in which gelatin was dissolved was placed in a cup for coffee jelly 1/3. After about 3 hours of cooling and solidification, 2 to 3 of the gliadin gums 2 of Reference Example 2 were added, and the coffee jelly solution was further added to the top of the cup, followed by cooling to obtain a chewing gum-containing coffee jelly.
【００３６】このチューインガム入りコーヒーゼリーを
試食した結果、コーヒーゼリーとチューインガムの食感
を同時に楽しめる新しいデザート製品であった。As a result of tasting this coffee jelly with chewing gum, it was a new dessert product in which the textures of coffee jelly and chewing gum can be enjoyed at the same time.
【００３７】実施例７ コーングリッツを一軸のエクストルーダーにかけ、中空
（約６ｍｍ径）の長さ５ｃｍのパフスナックを得た。こ
のパフスナックの中空部に参考例１のグリアジンガムの
板状物を５〜６ｍｍ角、長さ３ｃｍに切断したグリアジ
ンガム５を入れ、シーズニングオイルとピザシーズニン
グパウダーを掛けた後、乾燥を行い、チューインガム入
りスナックを得た。なお、グリアジンガム５を試作する
際、掛けたものと同一のピザシーズニングパウダーを１
重量％添加した。Example 7 Corn grits were put on a uniaxial extruder to obtain a hollow (about 6 mm diameter) puff snack having a length of 5 cm. Into the hollow portion of this puffed snack, a gliadin gum plate of Reference Example 1 is cut into 5 to 6 mm square and 3 cm long, and gliadin gum 5 is put, and after seasoning oil and pizza seasoning powder are applied, drying is performed, I got a snack with chewing gum. In addition, when making a trial of gliadin gum 5, 1 pizza seasoning powder same as the one used
% By weight.
【００３８】このチューインガム入りスナックを試食し
た結果、スナックのクリスビー感とチューインガムの食
感がマッチした、今までにはない食感のスナックであっ
た。As a result of tasting the chewing gum-containing snack, the snack had a crispy texture and a chewing gum texture, which were unprecedented.
【００３９】実施例８ ケーキミキサーに、水７５ｇ、全卵１５０ｇ、起泡剤Ｓ
Ｐ６ｇを入れ、ホイッパーで低速２分、高速１分で攪拌
した後、スポンジケーキミックス〔協和発酵工業（株）
製、ハーモニーＦ−１０〕３００ｇを加え、高速で４分
間攪拌ホイッピングを行い、これに、参考例１のアルカ
リ性グリセリン溶液の水の約半量を濃縮グレープ果汁に
置き換えるとともにレーズンフレーバー０．３ｇを添加
するほかは参考例１と同様にしてチューインガムを試作
し、３×３×１０ｍｍに切断したグリアジンガム６を１
００ｇ入れ、低速で６０秒攪拌混合脱気を行い、生地を
得た。この生地を１５０ｍｌのアルミカップに約半分量
入れ、１８０〜１９０℃で３０分間焼成し、チューイン
ガム入りスポンジケーキを得た。Example 8 In a cake mixer, 75 g of water, 150 g of whole egg, foaming agent S
P6g was added and stirred with a whipper at low speed for 2 minutes and high speed for 1 minute, and then sponge cake mix [Kyowa Hakko Kogyo Co., Ltd.
Manufacture, Harmony F-10] 300 g was added, and the mixture was stirred and whipped at high speed for 4 minutes, and about half of the water of the alkaline glycerin solution of Reference Example 1 was replaced with concentrated grape juice and 0.3 g of raisins flavor was added. Except for the above, a chewing gum was manufactured in the same manner as in Reference Example 1, and 1 g of gliadin gum 6 cut into 3 × 3 × 10 mm was prepared.
A dough was obtained by adding 00 g and stirring and degassing at low speed for 60 seconds. About half amount of this dough was put into a 150 ml aluminum cup and baked at 180 to 190 ° C. for 30 minutes to obtain a sponge cake containing chewing gum.
【００４０】このチューインガム入りスポンジケーキを
試食した結果、中に点在するチューインガムは、焼成に
よる加熱においても硬くなることがなく、チューインガ
ムとレーズンの中間の食感を持った、今までにはない美
味しいレーズンケーキであった。As a result of tasting this sponge cake containing chewing gum, the chewing gum scattered in the inside did not become hard even when heated by baking, and had a texture between chewing gum and raisins, which was delicious as never before. It was a raisin cake.
【００４１】[0041]
【発明の効果】本発明によれば、グリアジンを主成分と
する分画物を用いて作られたチューインガムとその他の
菓子類を組み合わせることにより、今までには味わうこ
とのできなかった、全部が食べられるチューインガムの
食感を有する新規な菓子類を提供することができる。ま
た、本発明で用いる可食性ガム及び本発明の菓子類は、
菓子類用の新しいフィリング材として使用することがで
きる。INDUSTRIAL APPLICABILITY According to the present invention, by combining chewing gum made by using a fraction containing gliadin as a main component and other confectionery, all that could not be tasted up to now was obtained. It is possible to provide a novel confectionery having an edible chewing gum texture. In addition, the edible gum used in the present invention and the confectionery of the present invention,
It can be used as a new filling material for confectionery.
Claims (2)
主成分分画物をガムベースとする可食性チューインガム
類と該チューインガム類以外の菓子類の一種または二種
以上とからなることを特徴とする新規な菓子類。1. A novel composition comprising an edible chewing gum having a gliadin main component fraction fractionated from wheat gluten as a gum base, and one or more kinds of confectionery other than the chewing gum. Sweets.
コレート類、キャンデイー類、キャラメル類、ゼリー
類、スナック菓子類、アイスクリーム類、ケーキ類であ
る請求項１記載の新規な菓子類。2. The novel confectionery according to claim 1, wherein the confectionery other than chewing gums is chocolate, candy, caramel, jelly, snack confectionery, ice cream, cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07224589A JP3129163B2 (en) | 1995-08-10 | 1995-08-10 | New sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07224589A JP3129163B2 (en) | 1995-08-10 | 1995-08-10 | New sweets |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0947226A true JPH0947226A (en) | 1997-02-18 |
| JP3129163B2 JP3129163B2 (en) | 2001-01-29 |
Family
ID=16816103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP07224589A Expired - Fee Related JP3129163B2 (en) | 1995-08-10 | 1995-08-10 | New sweets |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3129163B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002076227A1 (en) * | 2001-03-23 | 2002-10-03 | Gumlink A/S | Coated degradable chewing gum with improved shelf life and process for preparing same |
| US6872410B2 (en) | 2000-03-17 | 2005-03-29 | Nestec S.A. | Edible chewing gum and process for preparing |
| WO2007043656A1 (en) * | 2005-10-14 | 2007-04-19 | Meiji Pharmaceutical Co., Ltd. | Functional masticatory material, method of producing the same and method of using the same |
| EP1922937A3 (en) * | 2001-03-23 | 2008-06-04 | Gumlink A/S | Coated degradable chewing gum with improved shelf life and process for preparing same |
| US7833555B2 (en) | 2002-09-24 | 2010-11-16 | Gumlink A/S | Chewing gum comprising at least two different biodegradable polymers |
| WO2011000953A1 (en) | 2009-07-02 | 2011-01-06 | University College Cork, National University Of Ireland, Cork | Method for the production of a gum base |
| US8591967B2 (en) | 2002-09-24 | 2013-11-26 | Gumlink A/S | Biodegradable chewing gum comprising at least one high molecular weight biodegradable polymer |
| KR101477002B1 (en) * | 2013-12-05 | 2014-12-29 | 박춘병 | Flexible line snack and method thereof |
| USD843681S1 (en) | 2015-09-09 | 2019-03-26 | Intercontinental Great Brands Llc | Confection |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4849961A (en) * | 1971-10-22 | 1973-07-14 |
-
1995
- 1995-08-10 JP JP07224589A patent/JP3129163B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4849961A (en) * | 1971-10-22 | 1973-07-14 |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6872410B2 (en) | 2000-03-17 | 2005-03-29 | Nestec S.A. | Edible chewing gum and process for preparing |
| WO2002076227A1 (en) * | 2001-03-23 | 2002-10-03 | Gumlink A/S | Coated degradable chewing gum with improved shelf life and process for preparing same |
| EP1922937A3 (en) * | 2001-03-23 | 2008-06-04 | Gumlink A/S | Coated degradable chewing gum with improved shelf life and process for preparing same |
| US7507427B2 (en) | 2001-03-23 | 2009-03-24 | Gumlink A/S | Coated degradable chewing gum with improved shelf life and process for preparing same |
| US7833555B2 (en) | 2002-09-24 | 2010-11-16 | Gumlink A/S | Chewing gum comprising at least two different biodegradable polymers |
| US8293295B2 (en) | 2002-09-24 | 2012-10-23 | Gumlink A/S | Chewing gum comprising at least two different biodegradable polymers |
| US8591967B2 (en) | 2002-09-24 | 2013-11-26 | Gumlink A/S | Biodegradable chewing gum comprising at least one high molecular weight biodegradable polymer |
| WO2007043656A1 (en) * | 2005-10-14 | 2007-04-19 | Meiji Pharmaceutical Co., Ltd. | Functional masticatory material, method of producing the same and method of using the same |
| WO2011000953A1 (en) | 2009-07-02 | 2011-01-06 | University College Cork, National University Of Ireland, Cork | Method for the production of a gum base |
| KR101477002B1 (en) * | 2013-12-05 | 2014-12-29 | 박춘병 | Flexible line snack and method thereof |
| USD843681S1 (en) | 2015-09-09 | 2019-03-26 | Intercontinental Great Brands Llc | Confection |
| USD874087S1 (en) | 2015-09-09 | 2020-02-04 | Intercontinental Great Brands Llc | Confection |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3129163B2 (en) | 2001-01-29 |
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