JPWO2019225285A1 - Chewing gum containing soft candy containing proteins other than gelatin and fats and oils - Google Patents
Chewing gum containing soft candy containing proteins other than gelatin and fats and oils Download PDFInfo
- Publication number
- JPWO2019225285A1 JPWO2019225285A1 JP2020521131A JP2020521131A JPWO2019225285A1 JP WO2019225285 A1 JPWO2019225285 A1 JP WO2019225285A1 JP 2020521131 A JP2020521131 A JP 2020521131A JP 2020521131 A JP2020521131 A JP 2020521131A JP WO2019225285 A1 JPWO2019225285 A1 JP WO2019225285A1
- Authority
- JP
- Japan
- Prior art keywords
- soft candy
- chewing gum
- protein
- raw material
- chewing
- 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
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
- A23G4/00—Chewing gum
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
- A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
-
- 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
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- 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
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- 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
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/16—Chewing gum characterised by the composition containing organic or inorganic compounds containing dairy products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
食感、香味が良好となる量のソフトキャンディを配合しても、保形性が良く、咀嚼時の溶解が起きないチューインガムの提供。ゼラチン以外のたんぱく質および油脂配合ソフトキャンディを含有するチューインガム、および、たんぱく質および油脂等を含むソフトキャンディの原料を水に溶解し、乳化させた溶液を減圧条件下で、煮詰めて濃縮し、その後チューインガム原料と共にミキサーで混練し、成形することを特徴とする、ソフトキャンディを含有するチューインガムの製造方法。Providing chewing gum that has good shape retention and does not dissolve during chewing even if an amount of soft candy that improves texture and flavor is blended. A chewing gum containing a soft candy containing a protein other than gelatin and a fat and oil, and a raw material for a soft candy containing a protein and a fat and oil are dissolved in water, and the emulsified solution is boiled and concentrated under reduced pressure conditions, and then the chewing gum raw material is used. A method for producing chewing gum containing soft candy, which comprises kneading and molding with a mixer.
Description
本発明は、ゼラチン以外のたんぱく質及び油脂配合ソフトキャンディを含有するチューインガムに関する。 The present invention relates to chewing gum containing a protein other than gelatin and a soft candy containing fats and oils.
従来から、ソフトキャンディを含有したチューインガムはソフトキャンディ様の食感をガムに付与できることが、特許文献１に、さらに、キャンディガムのワンポット製造方法は特許文献２により知られている。しかしながら、ソフトキャンディの保形・食感付与の目的で良く使用されるゼラチンを使用すると、ガムの咀嚼時にガムベースが溶けてしまうという現象を引き起こすため、ゼラチンの配合量に制限が生じる。特に油脂を含むソフトキャンディではその制限がより顕著に現れることがわかっており、従来の配合技術ではその解決が困難であった。 Conventionally, it is known in Patent Document 1 that chewing gum containing soft candy can give a soft candy-like texture to the gum, and further, in Patent Document 2, a method for producing one pot of candy gum. However, when gelatin, which is often used for the purpose of maintaining the shape and texture of soft candy, is used, it causes a phenomenon that the gum base melts when the gum is chewed, so that the amount of gelatin blended is limited. In particular, it has been found that the limitation appears more prominently in soft candy containing fats and oils, and it has been difficult to solve the limitation by conventional compounding techniques.
特許文献３は、ソフトキャンディ（噛みごたえのある調理済みキャンディー）とチューインガム組成物が混合されたチューインガム製品を開示し、ソフトキャンディ中の油脂は１〜１０％、ソフトキャンディとチューインガム組成物の配合割合は１〜６５％であるが、ソフトキャンディにたんぱく質を配合することの記載はない。 Patent Document 3 discloses a chewing gum product in which a soft candy (a chewy cooked candy) and a chewing gum composition are mixed, and the fat and oil in the soft candy is 1 to 10%, and the blending ratio of the soft candy and the chewing gum composition is 1 to 10%. Is 1 to 65%, but there is no description that a protein is added to soft candy.
特許文献４は、チューインガム組成物に、ソフトキャンディ（チューイーであってよい固体キャンディー組成物）を含有させたチューインガム製品、該固体キャンディー組成物は糖類、香味物質、乳化剤、脂肪、ゼラチン等のヒドロコロイド、その他の種々の活性成分等を含んでよいことを開示しているが、ソフトキャンディにたんぱく質を配合することの記載はない。 Patent Document 4 describes a chewing gum product in which a chewing gum composition contains a soft candy (a solid candy composition which may be a chewing gum), and the solid candy composition is a hydrocolloid such as sugar, flavor substance, emulsifier, fat, and gelatin. , Other various active ingredients and the like may be contained, but there is no description that a protein is added to a soft candy.
油脂を含有するソフトキャンディとチューインガムを混合すると、食感や風味が独特な菓子が製造可能だが、ソフトキャンディの配合量を増やすと、製造時の保形性が悪化し咀嚼時にガムベースが溶けてしまうという課題があった。 By mixing soft candy containing fats and oils with chewing gum, it is possible to produce confectionery with a unique texture and flavor, but if the amount of soft candy is increased, the shape retention during manufacturing deteriorates and the gum base melts during chewing. There was a problem.
本発明は、ゼラチンの代わりに他のたんぱく質を使用することで、製造・流通時のガムの保形性を維持でき、かつ、ソフトキャンディを多く配合してもガムの咀嚼時においてガムベースが溶けることなく、噛み始めから柔らかい独特の食感を付与することができる。また、従来のガムには無い高含量の油脂を配合することができるため、通常のガムには無い油脂由来の香味を付与することもできる。 According to the present invention, by using another protein instead of gelatin, the shape-retaining property of the gum during production and distribution can be maintained, and the gum base dissolves when the gum is chewed even if a large amount of soft candy is added. It is possible to give a soft and unique texture from the beginning of chewing. In addition, since it is possible to blend a high content of fats and oils that are not found in conventional gums, it is possible to impart flavors derived from fats and oils that are not found in ordinary gums.
本発明の製法としては、まずたんぱく質や油脂等を含むソフトキャンディの原料を水に溶解し、乳化させた溶液を減圧条件下で、煮詰めて濃縮する。こうしてできたソフトキャンディを他のチューインガム原料と共にミキサーで混練し、成形してチューインガムとする。 In the production method of the present invention, first, a raw material for soft candy containing proteins, fats and oils is dissolved in water, and the emulsified solution is boiled down and concentrated under reduced pressure conditions. The soft candy thus produced is kneaded with other chewing gum ingredients in a mixer and molded into chewing gum.
本発明のソフトキャンディを含有するチューインガムは、ソフトキャンディにゼラチン以外のたんぱく質を配合する。さらに、たんぱく質配合量は、ソフトキャンディあたり０．６重量％〜４．０重量％であり、油脂配合量は、ソフトキャンディあたり９．４重量％〜１０重量％であり、ソフトキャンディの原料：ソフトキャンディ原料以外のチューインガム原料の比率は、５：９５〜５３：４７であることを特徴とする。 The chewing gum containing the soft candy of the present invention contains a protein other than gelatin in the soft candy. Further, the protein content is 0.6% by weight to 4.0% by weight per soft candy, and the fat content is 9.4% by weight to 10% by weight per soft candy. Raw material for soft candy: soft The ratio of chewing gum raw materials other than candy raw materials is 5:95 to 53:47.
食感、香味が良好となる量のソフトキャンディをチューインガムなどの菓子に多量配合しても、得られる製品の保形性が良く、咀嚼時の溶解が起きない菓子が得られる。 Even if a large amount of soft candy having a good texture and flavor is added to a confectionery such as chewing gum, the confectionery obtained has good shape retention and does not dissolve during chewing.
本発明の一態様によれば、ゼラチン以外のたんぱく質及び油脂配合ソフトキャンディを含有するチューインガムが提供される。 According to one aspect of the present invention, a chewing gum containing a protein other than gelatin and a soft candy containing oil and fat is provided.
本発明の他の態様によれば、前記たんぱく質が、大豆たんぱく、乳たんぱく、卵たんぱくから選択されることを特徴とする、上記に記載のソフトキャンディを含有するチューインガムが提供される。 According to another aspect of the present invention, there is provided a chewing gum containing the soft candy described above, wherein the protein is selected from soy protein, milk protein, and egg protein.
本発明の他の態様によれば、前記たんぱく質の配合量が、ソフトキャンディあたり、０．６重量％〜４．０重量％である、上記に記載のソフトキャンディを含有するチューインガムが提供される。 According to another aspect of the present invention, there is provided a chewing gum containing the soft candy described above, wherein the amount of the protein is 0.6% by weight to 4.0% by weight per soft candy.
本発明の他の態様によれば、前記油脂の配合量が、ソフトキャンディあたり、９．４重量％〜１０重量％である、上記に記載のソフトキャンディを含有するチューインガムが提供される。 According to another aspect of the present invention, there is provided a chewing gum containing the soft candy described above, wherein the amount of the fat and oil is 9.4% by weight to 10% by weight per soft candy.
本発明の他の態様によれば、前記ソフトキャンディの原料とソフトキャンディ原料以外のチューインガム原料の比率が、５：９５〜５３：４７である上記に記載のソフトキャンディを含有するチューインガムが提供される。 According to another aspect of the present invention, there is provided a chewing gum containing the above-mentioned soft candy in which the ratio of the soft candy raw material to the chewing gum raw material other than the soft candy raw material is 5:95 to 53:47. ..
本発明の他の態様によれば、ソフトキャンディを含有するチューインガムの製造方法であって、たんぱく質や油脂等を含むソフトキャンディの原料を水に溶解し、乳化させた溶液を減圧条件下で、煮詰めて濃縮し、その後チューインガム原料と共にミキサーで混練し、成形することを特徴とする、ソフトキャンディを含有するチューインガムの製造方法が提供される。 According to another aspect of the present invention, it is a method for producing chewing gum containing soft candy, in which a raw material for soft candy containing proteins, fats and oils is dissolved in water, and an emulsified solution is boiled under reduced pressure conditions. A method for producing a chewing gum containing a soft candy is provided, which comprises concentrating the chewing gum, then kneading it with a chewing gum raw material in a mixer, and molding the chewing gum.
本発明のソフトキャンディを含有するチューインガムにおける使用原料としては、以下の表１に示す原料を使用できる。 As the raw material used in the chewing gum containing the soft candy of the present invention, the raw materials shown in Table 1 below can be used.
なお、本発明のソフトキャンディを含有するチューインガムに使用できる原料はこれらのものに限られず、例えばグルコース、フラクトース、アラビノース、パラチノース、トレハロース、マルトース、ラクトースなど砂糖以外の糖類、キシリトール、マルチトール、ソルビトール、エリスリトール、ラクチトール、マンニトール、還元パラチノース、還元水飴などの糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース、ネオテーム、アリテーム、ステビアなどの高甘味度甘味料、クエン酸、リンゴ酸、フマル酸、アスコルビン酸、酢酸、酒石酸などの各種酸味料、各種天然色素、各種合成色素、各種天然香料、各種合成香料、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、レシチンなどの各種乳化剤、ビタミンＥなどの各種酸化防止剤、ウーロン茶抽出物、カカオ抽出物などの各種植物抽出物、各種ビタミン、各種ミネラルなどを、ソフトキャンディ原料及び／又はチューインガム原料として適宜使用することができる。また、チューインガム原料としては、ガムベースは必須であり、ソフトキャンディを含有するチューインガム中５重量％〜７０重量％含有させることができる。ガムベースの原料としては、チクル、ジェルトンなどの天然樹脂、ポリ酢酸ビニル、エステルガム、ワックス、天然ゴム、ポリイソブチレン、炭酸カルシウムなど、一般的なものを適宜使用できる。 The raw materials that can be used for chewing gum containing the soft candy of the present invention are not limited to these, and for example, sugars other than sugar such as glucose, fructose, arabinose, palatinose, trehalose, maltose, and lactose, xylitol, martitol, sorbitol, etc. Sugar alcohols such as erythritol, lactitol, mannitol, reduced palatinose, reduced water candy, high sweetness sweeteners such as aspartame, acesulfame potassium, sclarose, neotheme, ariteme, stevia, citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, Various acidulants such as citric acid, various natural pigments, various synthetic pigments, various natural fragrances, various synthetic fragrances, sucrose fatty acid esters, glycerin fatty acid esters, sorbitol fatty acid esters, various emulsifiers such as lecithin, and various antioxidants such as vitamin E. , Various plant extracts such as oolong tea extract and cacao extract, various vitamins, various minerals and the like can be appropriately used as a soft candy raw material and / or a chewing gum raw material. Further, as a chewing gum raw material, a gum base is indispensable, and 5% by weight to 70% by weight can be contained in the chewing gum containing soft candy. As the gum-based raw material, general materials such as natural resins such as chicle and gelton, polyvinyl acetate, ester gum, wax, natural rubber, polyisobutylene, and calcium carbonate can be appropriately used.
本発明においては、ゼラチン以外の「たんぱく質」に関しては、例えば卵たんぱくなど、他のたんぱくを用いた場合にも同様の効果が得られることが実証されている。ただし、噛み始めからの全体的な食感を重視した場合、大豆たんぱく、もしくは乳たんぱくを使用するのがより好ましい。 In the present invention, it has been demonstrated that the same effect can be obtained when other proteins such as egg protein are used for "proteins" other than gelatin. However, when the overall texture from the beginning of chewing is emphasized, it is more preferable to use soy protein or milk protein.
「加工でん粉」については、本発明では「リン酸架橋でん粉」を採用しているが、酢酸でん粉、酸化でん粉、ヒドロキシプロピルでん粉、オクテニルコハク酸でん粉ナトリウムなど、必ずしも「リン酸架橋でん粉」でなくとも同様の効果が得られると考えられる。しかし本発明では、得られるソフトキャンディを含有するチューインガムの食感、耐酸性、また経時安定性などを考慮して、リン酸架橋でん粉を採用した。「プルラン」については、粘りや結着性を高める増粘剤として配合している。「食物繊維」としては、公知の食物繊維を使用可能だが、加工性の点で、本発明ではセルロースを使用した。 As for "processed starch", "phosphoric acid cross-linked starch" is adopted in the present invention, but acetic acid starch, oxidized starch, hydroxypropyl starch, sodium octenyl succinate, etc. are not necessarily "phosphoric acid cross-linked starch". It is considered that the effect of However, in the present invention, phosphoric acid-crosslinked starch was adopted in consideration of the texture, acid resistance, and stability over time of the chewing gum containing the obtained soft candy. "Pullulan" is blended as a thickener that enhances stickiness and binding. As the "dietary fiber", a known dietary fiber can be used, but in terms of processability, cellulose is used in the present invention.
（キャンディ配合）
本発明では独特の弾力や保形性をチューインガムに付与する目的でソフトキャンディに大豆たんぱく、乳たんぱくを配合している。
特許文献１ではゼラチンを含むゲル化剤を使用することでガムの食感に弾性と柔らかさを兼ね備える工夫がなされている。しかしながら、本発明者らの知見から一定以上ゼラチンをガムに配合すると、咀嚼の際に極端にガムが軟化してしまい、まれに口の中でガムベースが塊としての形状を維持できず、崩壊してしまう現象が起こることが確認されている。本発明の配合でもゼラチンを１％程度配合したソフトキャンディを使用してガムを試作したものは急激な軟化を引き起こし、稀に崩壊現象が生じてしまうことが確認されている。(Candy combination)
In the present invention, soybean protein and milk protein are blended in soft candy for the purpose of imparting unique elasticity and shape retention to chewing gum.
In Patent Document 1, by using a gelling agent containing gelatin, the texture of gum is devised to have both elasticity and softness. However, from the findings of the present inventors, if gelatin is added to the gum above a certain level, the gum becomes extremely soft during chewing, and in rare cases, the gum base cannot maintain its shape as a lump in the mouth and collapses. It has been confirmed that the phenomenon of chewing gum occurs. Even in the formulation of the present invention, it has been confirmed that a prototype gum using a soft candy containing about 1% gelatin causes rapid softening and rarely causes a disintegration phenomenon.
（チューインガム配合）
本発明において、特記すべき点はソフトキャンディの含有率の高さにある。ソフトキャンディの含有率が高いことにより、通常のガムでは実現できないような噛み始めの柔らかさと特有の弾力を付与することができる。また通常ガムに配合することのできない量の植物油脂を配合することができる。この植物油脂によって通常のガムにはない濃厚な味わいを付与することができる。
特許文献１ではチューインガム中のソフトキャンディ含有量は１〜１５重量％と規定されている。これは１５重量％以上含有するとガムの崩壊現象の懸念がある為と推察される。つまり特許文献１の配合ではソフトキャンディを高含有できない。
一方、本発明の配合は目的の食感・味わいに合わせて１〜６０重量％までの広い範囲でソフトキャンディの配合量を調節できるという点が優れている。 (Combined with chewing gum)
In the present invention, a noteworthy point is the high content of soft candy. Due to the high content of soft candy, it is possible to impart softness at the beginning of chewing and peculiar elasticity that cannot be achieved with ordinary gum. In addition, it is possible to add an amount of vegetable oil that cannot normally be added to gum. This vegetable oil can give a rich taste not found in ordinary gum.
Patent Document 1 defines the content of soft candy in chewing gum as 1 to 15% by weight. It is presumed that this is because there is a concern that the gum may collapse if it is contained in an amount of 15% by weight or more. That is, the formulation of Patent Document 1 cannot contain a high amount of soft candy.
On the other hand, the formulation of the present invention is excellent in that the blending amount of soft candy can be adjusted in a wide range from 1 to 60% by weight according to the desired texture and taste.
本発明の一態様に係るソフトキャンディを含有するチューインガムは、具体的には、たんぱく質および油脂等を含む上記したソフトキャンディ用原料を水に溶解し、乳化させた溶液を減圧条件下で、煮詰めて濃縮し、その後チューインガム用原料と共にミキサーで混練し、成形することにより製造される。 The chewing gum containing soft candy according to one aspect of the present invention is specifically prepared by dissolving the above-mentioned raw material for soft candy containing protein, oil and fat in water, and boiling the emulsified solution under reduced pressure conditions. It is produced by concentrating, then kneading with a mixer together with the chewing gum raw material, and molding.
本発明のソフトキャンディを含有するチューインガムは、ソフトキャンディにゼラチン以外のたんぱく質を配合する。
本発明のソフトキャンディを含有するチューインガムは、たんぱく質配合量は、ソフトキャンディあたり０．６重量％〜４．０重量％であることが好ましく、１．７重量％〜４．０重量％であることがより好ましい。
本発明のソフトキャンディを含有するチューインガムは、油脂配合量は、ソフトキャンディあたり９．４重量％〜１０重量％であることが好ましく、９．４重量％〜９．５重量％であることがより好ましい。
さらに、本発明のソフトキャンディを含有するチューインガムは、ソフトキャンディ原料：ソフトキャンディ原料以外のチューインガム原料の比率は、５：９５〜５３：４７であることが好ましく、２０：８０〜５３：４７であることがより好ましい。The chewing gum containing the soft candy of the present invention contains a protein other than gelatin in the soft candy.
The chewing gum containing the soft candy of the present invention preferably has a protein content of 0.6% by weight to 4.0% by weight per soft candy, preferably 1.7% by weight to 4.0% by weight. Is more preferable.
The chewing gum containing the soft candy of the present invention preferably contains 9.4% by weight to 10% by weight, more preferably 9.4% by weight to 9.5% by weight, based on the amount of fat and oil. preferable.
Further, in the chewing gum containing the soft candy of the present invention, the ratio of the soft candy raw material: the chewing gum raw material other than the soft candy raw material is preferably 5:95 to 53:47, preferably 20:80 to 53:47. Is more preferable.
以下、本発明を実施例に基づき具体的に説明する。 Hereinafter, the present invention will be specifically described based on examples.
（実施例１〜１１）
表２に示す組成にて、下記のようにしてソフトキャンディを含有するチューインガムを調製した。(Examples 1 to 11)
A chewing gum containing a soft candy was prepared as follows with the composition shown in Table 2.
すなわち、表２に示す組成および配合量のソフトキャンディ原料を混合した。この生地混合後、０．１ＭＰａ（常圧）から０．０１８ＭＰａに減圧して、１１７℃で生地を煮詰めた。煮詰め後の生地の水分は８．０％であった。その後煮詰め後の生地を回収、保管した。その後煮詰め後の生地に、表２に示す組成および配合量のチューインガム原料を加え、生地を６０℃で混錬した。この混錬成形物をソフトキャンディを含有するチューインガム製品として得た。 That is, the soft candy raw materials having the composition and the blending amount shown in Table 2 were mixed. After mixing the dough, the pressure was reduced from 0.1 MPa (normal pressure) to 0.018 MPa, and the dough was boiled down at 117 ° C. The water content of the dough after boiling was 8.0%. After that, the boiled dough was collected and stored. Then, the chewing gum raw materials having the composition and the blending amount shown in Table 2 were added to the boiled dough, and the dough was kneaded at 60 ° C. This kneaded molded product was obtained as a chewing gum product containing soft candy.
（比較例１〜５）
表２に示す組成および配合量で、実施例１〜１１と同様にしてソフトキャンディを含有するチューインガムを調製した。
なお、比較例において、比較例１、２は、ゼラチンを含有するチューインガムの例示であり、比較例３は、植物油脂を含有しない例である。比較例４は、たんぱく質を含有しない例であり、比較例５は、ソフトキャンディを含有しない例である。(Comparative Examples 1 to 5)
Chewing gum containing soft candy was prepared in the same manner as in Examples 1 to 11 with the compositions and blending amounts shown in Table 2.
In Comparative Examples, Comparative Examples 1 and 2 are examples of chewing gum containing gelatin, and Comparative Example 3 is an example not containing vegetable oils and fats. Comparative Example 4 is an example containing no protein, and Comparative Example 5 is an example containing no soft candy.
（評価）
実施例１〜１１及び比較例１〜５で得られたソフトキャンディを含有するチューインガムについて、専門パネラー４名によって、食感、チューインガム保形性、及び香味について評価した。官能評価結果については、以下に記載する各評価項目の評価基準に従って、４名の専門パネラーが相談を行った上で決定した。その結果を表２に合わせて示す。(Evaluation)
The chewing gum containing the soft candy obtained in Examples 1 to 11 and Comparative Examples 1 to 5 was evaluated by four expert panelists for texture, chewing gum shape retention, and flavor. The sensory evaluation results were determined after consultation by four specialized panelists according to the evaluation criteria for each evaluation item described below. The results are shown in Table 2.
食感は、以下の評価基準で評価した。
◎噛み始めの柔らかさと独特の弾力をより好適に得られる。
○噛み始めの柔らかさと独特の弾力を得られる。
△噛み始めの柔らかさ及び独特の弾力がやや劣る。
×噛み始めの柔らかさ及び独特の弾力が得られない。The texture was evaluated according to the following evaluation criteria.
◎ The softness at the beginning of chewing and the unique elasticity can be obtained more favorably.
○ You can get the softness at the beginning of chewing and the unique elasticity.
△ The softness at the beginning of chewing and the unique elasticity are slightly inferior.
× The softness at the beginning of chewing and the unique elasticity cannot be obtained.
保形性は、以下の評価基準で評価した。
◎咀嚼時にガムベースをより好適に保持できる。
○咀嚼時にガムベースを保持できる。
△咀嚼時のガムベースの保持性がやや劣る。
×咀嚼時のガムベースの保持が困難である。The shape retention was evaluated by the following evaluation criteria.
◎ The gum base can be held more favorably during chewing.
○ Can hold the gum base when chewing.
△ The retention of the gum base during chewing is slightly inferior.
× It is difficult to hold the gum base during chewing.
香味は、以下の評価基準で評価した。
◎濃厚な香味をより好適に得られる。
○濃厚な香味を得られる。
△香味の濃厚感がやや劣る。
×香味の濃厚感が得られない。The flavor was evaluated according to the following evaluation criteria.
◎ A rich flavor can be obtained more preferably.
○ You can get a rich flavor.
△ The richness of the flavor is slightly inferior.
× The rich flavor cannot be obtained.
表２の結果より、本発明のソフトキャンディを含有するチューインガムにおけるたんぱく質配合量が、ソフトキャンディあたり０．６重量％（実施例１０）から４．０重量％（実施例５）の場合、より好ましくは、ソフトキャンディあたり１．７重量％（実施例８）から４．０重量％（実施例５）の場合に、食感、保形性、香味の各項目で高い評価が得られた。 From the results in Table 2, it is more preferable that the amount of protein in the chewing gum containing the soft candy of the present invention is 0.6% by weight (Example 10) to 4.0% by weight (Example 5) per soft candy. Was highly evaluated in each item of texture, shape retention, and flavor in the case of 1.7% by weight (Example 8) to 4.0% by weight (Example 5) per soft candy.
また、本発明のソフトキャンディを含有するチューインガムにおける油脂配合量が、ソフトキャンディあたり９．４重量％（実施例１〜５、８〜１１）から１０重量％（実施例７）の場合、より好ましくは、ソフトキャンディあたり９．４重量％（実施例１〜５、８）から９．５重量％（実施例６）の場合に、食感、保形性、香味の各項目で高い評価が得られた。 Further, it is more preferable that the amount of fat and oil blended in the chewing gum containing the soft candy of the present invention is 9.4% by weight (Examples 1 to 5, 8 to 11) to 10% by weight (Example 7) per soft candy. Was highly evaluated in each item of texture, shape retention, and flavor in the case of 9.4% by weight (Examples 1 to 5, 8) to 9.5% by weight (Example 6) per soft candy. Was done.
更に、本発明のソフトキャンディを含有するチューインガムにおけるソフトキャンディの原料：ソフトキャンディ原料以外のチューインガム原料の比率が、５：９５（実施例７）から５３：４７（実施例１〜５、８〜１１）の場合、より好ましくは、２０：８０（実施例６）から５３：４７（実施例１〜５、８）の場合に、食感、保形性、香味の各項目で高い評価が得られた。 Further, the ratio of the soft candy raw material to the chewing gum raw material other than the soft candy raw material in the chewing gum containing the soft candy of the present invention is from 5:95 (Example 7) to 53:47 (Examples 1 to 5, 8 to 11). ), More preferably, in the case of 20:80 (Example 6) to 53:47 (Examples 1 to 5, 8), high evaluation was obtained in each item of texture, shape retention, and flavor. It was.
なお、ゼラチンを使用した比較例１、２では、咀嚼時にガムベースが溶けてしまう結果となった。植物油脂を使用しない比較例３では、噛み始めの柔らかさ及び独特の弾力が得られず、かつ香味の濃厚感が得られない結果となった。たんぱく質を使用しない比較例４では、噛み始めの柔らかさ及び独特の弾力が得られず、かつ咀嚼時にガムベースが溶けてしまう結果となった。ソフトキャンディを使用しない比較例５では、当然ではあるが従来の一般的なチューインガムと同様、噛み始めの柔らかさ及び独特の弾力が得られず、かつ香味の濃厚感が得られない結果となった。 In Comparative Examples 1 and 2 using gelatin, the result was that the gum base was dissolved during chewing. In Comparative Example 3 in which no vegetable oil was used, the softness at the beginning of chewing and the unique elasticity could not be obtained, and the rich flavor could not be obtained. In Comparative Example 4 in which no protein was used, the softness at the beginning of chewing and the unique elasticity could not be obtained, and the gum base melted during chewing. In Comparative Example 5 in which soft candy was not used, as a matter of course, the softness at the beginning of chewing and the unique elasticity could not be obtained, and the rich flavor could not be obtained, as in the case of conventional general chewing gum. ..
この出願は２０１８年５月２５日に出願された日本国特許出願第２０１８−１００２９６号からの優先権を主張するものであり、その内容を引用してこの出願の一部とするものである。 This application claims priority from Japanese Patent Application No. 2018-100296 filed on May 25, 2018, and the contents are cited as part of this application.
Claims (6)
たんぱく質および油脂等を含むソフトキャンディの原料を水に溶解し、乳化させた溶液を減圧条件下で、煮詰めて濃縮し、その後チューインガム原料と共にミキサーで混練し、成形することを特徴とする、製造方法。A method for producing chewing gum containing soft candy.
A production method characterized by dissolving raw materials for soft candy containing proteins, fats and oils in water, boiling and concentrating the emulsified solution under reduced pressure conditions, and then kneading and molding with a chewing gum raw material with a mixer. ..
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018100296 | 2018-05-25 | ||
| JP2018100296 | 2018-05-25 | ||
| PCT/JP2019/017624 WO2019225285A1 (en) | 2018-05-25 | 2019-04-25 | Chewing gum containing soft candy comprising protein other than gelatin and fat or oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2019225285A1 true JPWO2019225285A1 (en) | 2021-05-27 |
| JP7242662B2 JP7242662B2 (en) | 2023-03-20 |
Family
ID=68617086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020521131A Active JP7242662B2 (en) | 2018-05-25 | 2019-04-25 | Chewing gum containing soft candy containing proteins other than gelatin and oils and fats |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP7242662B2 (en) |
| KR (1) | KR20210014131A (en) |
| CN (1) | CN112165865A (en) |
| TW (1) | TWI818986B (en) |
| WO (1) | WO2019225285A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7372789B2 (en) * | 2019-09-06 | 2023-11-01 | 株式会社ロッテ | Chewing gum manufacturing method and chewing gum |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120168A (en) * | 1976-03-30 | 1977-10-08 | Kuraray Co | Chewing gummlike food and method of producing same |
| JPS59173047A (en) * | 1983-03-23 | 1984-09-29 | Kanebo Shokuhin Kk | Jelly chewing gum and its preparation |
| JPH0484858A (en) * | 1990-07-27 | 1992-03-18 | Fuji Oil Co Ltd | Soft candy with high oil content |
| JP2007135546A (en) * | 2005-11-22 | 2007-06-07 | Riken Vitamin Co Ltd | Soft candy |
| JP2011505141A (en) * | 2007-11-29 | 2011-02-24 | キャドバリー アダムス ユーエスエー エルエルシー | Multi-region chewing gum with actives |
| JP2012024086A (en) * | 2010-07-20 | 2012-02-09 | Lotte Confectionery Co Ltd | Chewing gum containing caramel |
| JP2012105603A (en) * | 2010-11-18 | 2012-06-07 | Mitsubishi-Kagaku Foods Corp | Gummy candy |
| JP2015524671A (en) * | 2012-08-22 | 2015-08-27 | インターコンチネンタル グレート ブランズ エルエルシー | Chewing gum composition and method for producing the same |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4053250B2 (en) | 2001-03-16 | 2008-02-27 | クラシエフーズ株式会社 | Soft candy-like chewing gum and chewing gum soft candy-like texture adjustment method |
| JP2004285228A (en) * | 2003-03-24 | 2004-10-14 | Fuji Oil Co Ltd | Confectionary base material having chewable property |
| WO2011033954A1 (en) * | 2009-09-16 | 2011-03-24 | 森永製菓株式会社 | Soft candy and soft candy production method |
| DE102014222198A1 (en) | 2014-10-30 | 2016-05-04 | Wacker Chemie Ag | Process for making a candy gum |
-
2019
- 2019-04-25 JP JP2020521131A patent/JP7242662B2/en active Active
- 2019-04-25 KR KR1020207036845A patent/KR20210014131A/en active Search and Examination
- 2019-04-25 CN CN201980034940.3A patent/CN112165865A/en active Pending
- 2019-04-25 WO PCT/JP2019/017624 patent/WO2019225285A1/en active Application Filing
- 2019-05-06 TW TW108115498A patent/TWI818986B/en active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120168A (en) * | 1976-03-30 | 1977-10-08 | Kuraray Co | Chewing gummlike food and method of producing same |
| JPS59173047A (en) * | 1983-03-23 | 1984-09-29 | Kanebo Shokuhin Kk | Jelly chewing gum and its preparation |
| JPH0484858A (en) * | 1990-07-27 | 1992-03-18 | Fuji Oil Co Ltd | Soft candy with high oil content |
| JP2007135546A (en) * | 2005-11-22 | 2007-06-07 | Riken Vitamin Co Ltd | Soft candy |
| JP2011505141A (en) * | 2007-11-29 | 2011-02-24 | キャドバリー アダムス ユーエスエー エルエルシー | Multi-region chewing gum with actives |
| JP2012024086A (en) * | 2010-07-20 | 2012-02-09 | Lotte Confectionery Co Ltd | Chewing gum containing caramel |
| JP2012105603A (en) * | 2010-11-18 | 2012-06-07 | Mitsubishi-Kagaku Foods Corp | Gummy candy |
| JP2015524671A (en) * | 2012-08-22 | 2015-08-27 | インターコンチネンタル グレート ブランズ エルエルシー | Chewing gum composition and method for producing the same |
Non-Patent Citations (1)
| Title |
|---|
| 七訂 食品成分表, JPN6019026898, 2016, pages 184 - 185, ISSN: 0004945403 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2019225285A1 (en) | 2019-11-28 |
| KR20210014131A (en) | 2021-02-08 |
| TW202002799A (en) | 2020-01-16 |
| CN112165865A (en) | 2021-01-01 |
| JP7242662B2 (en) | 2023-03-20 |
| TWI818986B (en) | 2023-10-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4907048B2 (en) | Confectionery products without sugar | |
| JPS63173544A (en) | Chewing gum composition | |
| JPS5889143A (en) | New gum base and chewing gum containing same | |
| AU676929B2 (en) | Improved chewing gum and candy products | |
| CN103068252B (en) | Soft coated powder centre-filled gum | |
| JP6272282B2 (en) | Method for producing candy gum | |
| JP6821312B2 (en) | Gummy edible composition | |
| CN1040731A (en) | Use the fragrance that cocoa power strengthens mint flavored chewing gum | |
| JP4600471B2 (en) | Soft candy with liquid oil as a center | |
| JP7242662B2 (en) | Chewing gum containing soft candy containing proteins other than gelatin and oils and fats | |
| JP6115081B2 (en) | Soft candy | |
| RU2145174C1 (en) | Method of preparing sorbitol syrup (versions), product prepared according to this method (versions), method of preparing product containing sorbitol syrup, product containing sorbitol syrup, and method of manufacturing chewing gum containing this syrup | |
| JP2010239872A (en) | Method for reducing bitter taste of menthol in edible acid-containing product | |
| EP3518683B1 (en) | Gum bases incorporating polymers derived from russian dandelion | |
| JP6717916B2 (en) | Chewing gum confectionery manufacturing method | |
| JP6479464B2 (en) | Method for adjusting the expression of sweetness of advantame from chewing gum | |
| JPH0323135B2 (en) | ||
| JP7372789B2 (en) | Chewing gum manufacturing method and chewing gum | |
| JP3660522B2 (en) | Chewing gum | |
| JP2004105105A (en) | Soft candy | |
| JP7031773B1 (en) | Chocolates containing medium-chain fatty acid-bound triglycerides | |
| JP6862131B2 (en) | Chewing gum composition | |
| JP6918606B2 (en) | Sustained release composition of water-soluble substances | |
| TWI746779B (en) | Soft candy and its manufacturing method | |
| JP2001245595A (en) | Confectionery for suppressing smoking |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220126 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20221215 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230209 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20230302 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230308 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7242662 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |