TW202002799A - Chewing gum containing soft candy comprising protein other than gelatin and fat or oil - Google Patents

Chewing gum containing soft candy comprising protein other than gelatin and fat or oil Download PDF

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TW202002799A
TW202002799A TW108115498A TW108115498A TW202002799A TW 202002799 A TW202002799 A TW 202002799A TW 108115498 A TW108115498 A TW 108115498A TW 108115498 A TW108115498 A TW 108115498A TW 202002799 A TW202002799 A TW 202002799A
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soft candy
chewing gum
protein
fat
gum containing
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TW108115498A
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Chinese (zh)
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TWI818986B (en
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小卷翔
豊田
田中華奈子
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日商樂天股份有限公司
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    • 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

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  • 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

To provide a chewing gum that contains a soft candy in an amount sufficient for improving texture and flavor and yet has good shape retention properties and is not dissolved at mastication. A chewing gum that contains a soft candy comprising a protein other than gelatin and a fat or oil; and a method for manufacturing a chewing gum containing a soft candy, said method comprising dissolving starting materials of the soft candy including a protein, a fat or oil, etc. in water, emulsifying the resulting solution, concentrating the emulsion by boiling down under reduced pressure, then kneading the concentrate together with starting materials of the chewing gum in a mixer and shaping.

Description

含有摻合了明膠以外的蛋白質及油脂所成之軟糖的口香糖Chewing gum containing soft candy blended with protein and fat other than gelatin

本發明係有關含有摻合了明膠以外的蛋白質及油脂所成之軟糖的口香糖。The present invention relates to chewing gum containing soft candy made by blending proteins and fats other than gelatin.

先前專利文件1揭示含有軟糖的口香糖，可賦予口香糖類似軟糖的口感，進而，由專利文件2已知糖果口香糖的一鍋合成法之製造方法。然而，當使用常用於目的為軟糖的保形、賦予口感之明膠時，由於咀嚼口香糖時引起口香糖基底溶解的現象，於明膠的摻合量方面出現限制。已知特別在含有油脂的軟糖更顯著地顯現該限制，利用先前的摻合技術難以解決該課題。Prior Patent Document 1 discloses chewing gum containing soft candy, which can give chewing gum a taste similar to soft candy. Furthermore, Patent Document 2 discloses a one-pot synthesis method of candy chewing gum. However, when gelatin, which is commonly used for the purpose of shape retention and mouthfeel for soft candy, is used, there is a limitation in the blending amount of gelatin due to the phenomenon that the gum base dissolves when chewing gum. It is known that this limitation appears more prominently especially in fudge containing fats and oils, and it has been difficult to solve this problem using the previous blending technology.

專利文件3揭示混合了軟糖(已製造為具咀嚼口感的軟糖)與口香糖組成物之口香糖製品，軟糖中的油脂為1~10%，軟糖與口香糖組成物之摻合比例為1~65%，但並無軟糖中摻合蛋白質之記載。Patent Document 3 discloses a chewing gum product in which a soft candy (made as a chewing gum) and a chewing gum composition is mixed, the fat in the soft candy is 1 to 10%, and the blending ratio of the soft candy and the chewing gum composition is 1 ~65%, but there is no record of protein blended into fudge.

專利文件4揭示口香糖組成物中使含有軟糖(亦可為耐嚼的固體糖果組成物)之口香糖製品，該固體糖果組成物可含有糖類、香味物質、乳化劑、脂肪、明膠等水膠體、其他各種活性成分等，然而並無軟糖中有摻合蛋白質之記載。 [先前技術文件] [專利文件]Patent Document 4 discloses chewing gum products containing soft candy (also a chewy solid confectionery composition) in the chewing gum composition. The solid confectionery composition may contain hydrocolloids such as sugars, flavoring substances, emulsifiers, fats, gelatin, etc. There are no other active ingredients, but there is no description of protein blending in the fudge. [Previous Technical Document] [Patent Document]

[專利文件1] 專利第4053250號說明書 [專利文件2] 特開2016—93172號公報 [專利文件3] 特表2015—524671號公報 [專利文件4] 特表2011—505141號公報[Patent Document 1] Specification No. 4053250 [Patent Document 2] JP 2016-93172 [Patent Document 3] Special Table No. 2015-524671 [Patent Document 4] Special Table No. 2011-505141

[發明欲解決之課題][Problem to be solved by invention]

將含有油脂之軟糖與口香糖混合時，可製造具有獨特口感與風味的零食點心，但當增加軟糖的摻合量時，存在於製造時保形性不佳，且於咀嚼時口香糖基底溶解的課題。 [解決課題之手段]Mixing fat-containing soft candy with chewing gum can produce snacks with unique taste and flavor, but when the amount of soft candy is increased, the shape retention is not good at the time of manufacture, and the chewing gum base dissolves when chewing Subject. [Means to solve the problem]

本發明係藉由使用其他的蛋白質來取代明膠，可維持製造、流通時口香糖的保形性，且，即使摻合較多的軟糖，於咀嚼口香糖時口香糖基底不會溶解，自開始咀嚼即可賦予柔軟且獨特的口感。另外，由於可摻合先前口香糖所沒有的高含量之油脂，而可賦予一般口香糖所不具有的來自油脂的香味。The present invention replaces gelatin by using other proteins to maintain the shape retention of the chewing gum during manufacture and circulation, and even if a large amount of soft candy is blended, the chewing gum base will not dissolve when chewing the chewing gum. Can give soft and unique taste. In addition, it can be blended with high-level fats and oils that were not previously found in chewing gum, and can impart a flavor derived from fats and oils that is not found in ordinary chewing gum.

本發明之製造方法，首先將含有蛋白質及油脂等之軟糖之原料溶解於水中，使乳化後的溶液於減壓條件下進行熬煮並濃縮。將如此製成之軟糖使用攪拌機與其他口香糖原料一同混合，進行成形後製成口香糖。In the manufacturing method of the present invention, first, the raw material of soft candy containing protein, fat, etc. is dissolved in water, and the emulsified solution is boiled and concentrated under reduced pressure. The soft candy thus prepared is mixed with other chewing gum raw materials using a blender, and shaped into chewing gum.

本發明之含有軟糖的口香糖，軟糖中摻合明膠以外的蛋白質。進而其特徵係蛋白質摻合量為相當於軟糖的0.6重量%~4.0重量%，油脂的摻合量係相當於軟糖的9.4重量%~10重量%，軟糖原料：軟糖原料以外的口香糖原料之比例係5：95~53：47。 [發明的效果]The chewing gum containing soft candy of the present invention is mixed with protein other than gelatin. Furthermore, its characteristic protein blending amount is equivalent to 0.6% by weight to 4.0% by weight of soft candy, and the fat blending amount is equivalent to 9.4% to 10% by weight of soft candy. Soft candy raw materials: other than soft candy raw materials The ratio of chewing gum raw materials is 5:95~53:47. [Effect of invention]

根據本發明，即便摻合多量的可呈現良好口感、香味的量的軟糖於口香糖等糖果點心中，亦可獲得製成的製品具有優良的保形性，且於咀嚼時不會引起溶解的糖果點心。According to the present invention, even if a large amount of soft candy with good taste and flavor is blended into confectionery such as chewing gum, the resulting product can have excellent shape retention and will not cause dissolution when chewed Candy dessert.

根據本發明之一實施方式，本發明係可提供含有摻合明膠以外的蛋白質及油脂所成之軟糖的口香糖。According to one embodiment of the present invention, the present invention can provide chewing gum containing soft candy made of protein and fat other than gelatin.

根據本發明之其他實施方式，本發明係可提供含有上述軟糖的口香糖，其特徵係該蛋白質係選自大豆蛋白、乳蛋白、卵蛋白。According to another embodiment of the present invention, the present invention can provide a chewing gum containing the above soft candy, characterized in that the protein is selected from soy protein, milk protein, and egg protein.

根據本發明之其他實施方式，本發明係可提供含有上述軟糖的口香糖，其中該蛋白質的摻合量係相當於軟糖的0.6重量%~4.0重量%。According to other embodiments of the present invention, the present invention can provide a chewing gum containing the above soft candy, wherein the blending amount of the protein is equivalent to 0.6% to 4.0% by weight of the soft candy.

根據本發明之其他實施方式，本發明係可提供含有上述軟糖的口香糖，其中該油脂的摻合量係相當於軟糖的9.4重量%~10重量%。According to other embodiments of the present invention, the present invention can provide chewing gum containing the above-mentioned soft candy, wherein the blending amount of the fat and oil is equivalent to 9.4% to 10% by weight of the soft candy.

根據本發明之其他實施方式，本發明係可提供含有上述軟糖的口香糖，其中該軟糖原料與該軟糖原料以外的口香糖原料之比例係5：95~53：47。According to other embodiments of the present invention, the present invention can provide a chewing gum containing the above-mentioned soft candy, wherein the ratio of the soft candy raw material to the chewing gum raw material other than the soft candy raw material is 5:95-53:47.

根據本發明之其他實施方式，本發明係可提供含有軟糖的口香糖之製造方法，該含有軟糖的口香糖之製造方法特徵係將含有蛋白質及油脂等軟糖的原料溶解於水中，使乳化後的溶液於減壓條件下進行熬煮並濃縮，其後再使用攪拌機與口香糖原料一同混合，再進行成形。According to other embodiments of the present invention, the present invention can provide a method for producing chewing gum containing soft candy. The method for producing chewing gum containing soft candy is characterized by dissolving raw materials containing soft candy such as protein and fat in water and emulsifying The solution is boiled and concentrated under reduced pressure, and then mixed with the chewing gum raw materials using a blender and then shaped.

本發明之含有軟糖的口香糖中的使用原料，可使用下述表1所示原料。As the raw materials used in the chewing gum containing soft candy of the present invention, the raw materials shown in Table 1 below can be used.

[表1]

Figure 108115498-A0304-0001
[Table 1]
Figure 108115498-A0304-0001

另外，可使用於本發明之含有軟糖的口香糖的原料，並未限定於該等材料，可適當地使用例如葡萄糖、果糖、***糖、異麥芽酮糖、海藻糖、麥芽糖、乳糖等砂糖以外的糖類、木糖醇、麥芽糖醇、山梨糖醇、赤藻糖醇、乳糖醇、甘露醇、還原異麥芽酮糖、還原水飴等糖醇、阿思巴甜、醋磺內酯鉀、三氯蔗糖、紐甜、阿利甜、甜菊糖等高甜味度甜味料、檸檬酸、蘋果酸、延胡索酸、抗壞血酸、乙酸、酒石酸等各種酸味料、各種天然色素、各種合成色素、各種天然香料、各種合成香料、蔗糖脂肪酸酯、甘油脂肪酸酯、去水山梨醇脂肪酸酯、卵磷脂等各種乳化劑、維他命E等各種抗氧化劑、烏龍茶萃取物、可可萃取物等各種植物萃取物、各種維他命、各種礦物質等做為軟糖原料及/或口香糖原料。另外，口香糖原料中口香糖基底係必須，可使含有軟糖的口香糖中含有5重量%~70重量%。口香糖基底的原料可適當地使用糖膠樹膠、節路頓樹膠等天然樹脂、聚乙酸乙烯酯、酯膠、蠟、天然橡膠、聚異丁烯、碳酸鈣等一般的材料。In addition, the raw materials of chewing gum containing soft candy that can be used in the present invention are not limited to these materials, and granulated sugars such as glucose, fructose, arabinose, isomaltulose, trehalose, maltose, and lactose can be suitably used. Sugar alcohols other than sugars, xylitol, maltitol, sorbitol, erythritol, lactitol, mannitol, reduced isomaltulose, reduced carbohydrates, aspartame, potassium acesulfame, High-sweetness sweeteners such as sucralose, neotame, alimentin, stevioside, citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, tartaric acid and other sour materials, various natural pigments, various synthetic pigments, various natural spices , Various synthetic fragrances, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, lecithin and other emulsifiers, vitamin E and other antioxidants, oolong tea extracts, cocoa extracts and other plant extracts, Various vitamins, various minerals, etc. are used as raw material for soft candy and/or raw material for chewing gum. In addition, the chewing gum base in the chewing gum raw material is necessary, so that the chewing gum containing soft candy can contain 5 to 70% by weight. As the raw material for the chewing gum base, natural resins such as sugar gums and knotnut gums, polyvinyl acetate, ester gums, waxes, natural rubber, polyisobutylene, calcium carbonate, and other general materials can be suitably used.

本發明中有關明膠以外的「蛋白質」，目前已實證證明使用其他的蛋白質例如卵蛋白等時，亦可獲得同樣的效果。然而，重視自開始咀嚼時整體的口感時，使用大豆蛋白或是乳蛋白更佳。In the present invention, the "protein" other than gelatin has been empirically proved that the same effect can be obtained when other proteins such as egg protein are used. However, it is better to use soy protein or milk protein when focusing on the overall taste at the beginning of chewing.

針對「加工澱粉」本發明係採用「磷酸雙澱粉」，但認為乙酸澱粉、氧化澱粉、羥丙基澱粉、辛烯基丁二酸鈉澱粉等，不必是「磷酸雙澱粉」亦可獲得同樣的效果。然而本發明考慮可獲得之含有軟糖的口香糖之口感、耐酸性及經時安定性等，而採用磷酸雙澱粉。摻合「普魯蘭多醣」做為提高黏性與結著性的增黏劑。「食物纖維」可使用周知的食物纖維，然而自加工性的觀點本發明使用纖維素。For the "processed starch", the present invention adopts "diphosphate phosphate", but it is believed that starch acetate, oxidized starch, hydroxypropyl starch, sodium octenyl succinate starch, etc., need not be "diphosphate phosphate" to obtain the same effect. However, the present invention considers the taste, acid resistance, and stability over time of chewing gums containing soft candy, and uses disodium phosphate. Blended with "Pullan polysaccharide" as a viscosity increasing agent to improve viscosity and adhesion. As the "food fiber", a well-known food fiber can be used. However, from the viewpoint of processability, the present invention uses cellulose.

(糖果摻合) 本發明為了賦予口香糖獨特的彈力與保形性，於軟糖中摻合大豆蛋白質、乳蛋白質。 專利文件1中藉由使用含有明膠的凝膠化劑，專注於使口香糖的口感兼具彈性與柔軟度。然而，自本發明團隊先前的發現已確認當於口香糖中摻合一定以上量的明膠時，咀嚼時口香糖會變得極端的軟化，導致於口腔中口香糖基底無法維持塊狀的形狀，並引發崩壞現象。即使利用本發明的摻合方式，使用摻合了約1%明膠的軟糖試做出的口香糖，引起急激性的軟化，確認發生了極罕見的崩壞現象。(Candy blending) In order to impart unique elasticity and shape retention to the chewing gum, the present invention blends soy protein and milk protein in the soft candy. In Patent Document 1, by using a gelling agent containing gelatin, the focus is on making the chewing gum both elastic and soft. However, the previous findings of the present team have confirmed that when a certain amount of gelatin is blended into the chewing gum, the chewing gum will become extremely softened during chewing, resulting in the gum base in the oral cavity cannot maintain the block shape and cause collapse Bad phenomenon. Even by using the blending method of the present invention, chewing gum made with soft candy blended with about 1% gelatin caused rapid softening, and it was confirmed that a very rare collapse phenomenon occurred.

(口香糖摻合) 本發明中應特別註記的點在於軟糖的高含有率。藉由軟糖的含有率高，可賦予一般口香糖無法實現的自開始咀嚼時即具有柔軟與特有的彈力。另外，可摻合一般無法摻合於口香糖之植物油脂量。藉由該植物油脂，可以賦予一般口香糖所沒有的濃厚的風味。 專利文件1中規定口香糖中軟糖的含量為1~15重量%。推測係由於當含有15重量%以上時，有出現口香糖崩壞現象此擔憂的可能性。亦即依專利文件1的摻合方式，無法含有高含量的軟糖。 反之，本發明的優勢在於摻合方式係可配合目標的口感、風味，使用1~60重量%為止的寬廣範圍來調節軟糖的摻混量。(Gum blend) The point that should be particularly noted in the present invention is the high content of soft candy. Due to the high content of soft candy, it can give softness and unique elasticity from the beginning of chewing that cannot be achieved by ordinary chewing gum. In addition, the amount of vegetable fats that can not be blended with chewing gum can be blended. With this vegetable fat, it is possible to impart a rich flavor not found in ordinary chewing gum. Patent document 1 stipulates that the content of gummies in chewing gum is 1 to 15% by weight. It is presumed that when it contains 15% by weight or more, there is a possibility that the gum may collapse. That is, according to the blending method of Patent Document 1, it cannot contain a high content of soft candy. On the contrary, the advantage of the present invention is that the blending method can be adjusted to the target taste and flavor, and a wide range of 1 to 60% by weight can be used to adjust the blending amount of the fudge.

與本發明之一實施方式有關的含有軟糖之口香糖，具體而言係將含有蛋白質及油脂等之軟糖用原料溶解於水中，使乳化後的溶液於減壓條件下進行熬煮並濃縮，其後再使用攪拌機與口香糖用原料一同混合，再進行成形而製造。The chewing gum containing soft candy according to an embodiment of the present invention specifically dissolves raw materials for soft candy containing protein, fat and the like in water, and cooks and concentrates the emulsified solution under reduced pressure. After that, it is mixed with the raw material for chewing gum using a blender, and then molded and manufactured.

本發明之含有軟糖的口香糖，軟糖中摻合明膠以外的蛋白質。 本發明之含有軟糖的口香糖，蛋白質的摻合量係相當於軟糖的0.6重量%~4.0重量%為佳，1.7重量%~4.0重量%更佳。 本發明之含有軟糖的口香糖，油脂的摻合量係相當於軟糖的9.4重量%~10重量%為佳，9.4重量%~9.5重量%更佳。 進而，本發明之含有軟糖的口香糖，軟糖原料：軟糖原料以外的口香糖原料之比例係5：95~53：47為佳，20：80~53：47更佳。 [實施例]The chewing gum containing soft candy of the present invention is mixed with protein other than gelatin. In the chewing gum containing soft candy of the present invention, the blending amount of protein is preferably equivalent to 0.6% to 4.0% by weight of the soft candy, and more preferably 1.7% to 4.0% by weight. In the chewing gum containing soft candy of the present invention, the blending amount of fat is preferably equivalent to 9.4% to 10% by weight of the soft candy, and more preferably 9.4% to 9.5% by weight. Furthermore, in the chewing gum containing soft candy of the present invention, the ratio of soft candy raw materials: chewing gum raw materials other than soft candy raw materials is preferably 5:95 to 53:47, and more preferably 20:80 to 53:47. [Example]

以下以實施例為基礎具體說明本發明。The present invention will be specifically described below based on examples.

(實施例1~11) 依據表2所示組成，調製如下述之含有軟糖的口香糖。(Examples 1 to 11) Based on the composition shown in Table 2, chewing gum containing soft candy as described below was prepared.

亦即，混合表2所示組成及摻合量的軟糖原料。混合該材料後，將壓力自0.1MPa(常壓)減壓至0.018MPa，再以117℃熬煮材料，熬煮後材料的水份為8.0%。回收並保存該熬煮後的材料。之後於該熬煮後的材料中加入表2所示組成及摻合量的軟糖原料，以60℃混合該等材料。獲得該混練成形物作為含有軟糖的口香糖製品。That is, the soft candy raw materials having the composition and blending amount shown in Table 2 were mixed. After mixing the material, the pressure was reduced from 0.1 MPa (atmospheric pressure) to 0.018 MPa, and the material was cooked at 117°C. The water content of the material after cooking was 8.0%. Recover and save the boiled material. Then, the soft candy raw materials of the composition and blending amount shown in Table 2 were added to the boiled materials, and these materials were mixed at 60°C. This kneaded molded product was obtained as a chewing gum product containing soft candy.

(比較例1~5) 依據表2所示組成及摻合量，與實施例1~11同樣地調製含有軟糖的口香糖。 且比較例中，比較例1、2係含有明膠的口香糖之例示，比較例3係未含有植物油脂之例。比較例4係未含有蛋白質之例，比較例5係未含有軟糖之例。(Comparative examples 1 to 5) According to the composition and blending amount shown in Table 2, a chewing gum containing soft candy was prepared in the same manner as in Examples 1 to 11. In the comparative examples, comparative examples 1 and 2 are examples of chewing gum containing gelatin, and comparative example 3 is an example of not containing vegetable oils and fats. Comparative Example 4 is an example that does not contain protein, and Comparative Example 5 is an example that does not contain jelly.

(評價) 針對實施例1~11及比較例1~5所獲得之含有軟糖的口香糖，藉由4位專門試驗員，針對口感、口香糖保形性以及香味進行評價。有關官能評價結果係依據下述記載之各評價項目的評價標準，由4位專門試驗員討論後決定。其結果合併表示於表2。(Evaluation) The chewing gums containing soft candy obtained in Examples 1 to 11 and Comparative Examples 1 to 5 were evaluated by four specialized testers on the texture, shape retention and flavor of the gum. The functional evaluation results are based on the evaluation criteria for each evaluation item described below, and are determined after discussion by four specialized testers. The results are combined and shown in Table 2.

口感係依據以下評價標準進行評價。 ◎可更加理想地獲得自開始咀嚼即有的柔軟度與特有的彈力。 ○可獲得自開始咀嚼即有的柔軟度與特有的彈力。 △自開始咀嚼即有的柔軟感度及特有的彈力稍嫌不佳。 ╳無法獲得自開始咀嚼即有的柔軟度及特有的彈力。The taste was evaluated according to the following evaluation criteria. ◎ The softness and unique elasticity that can be obtained from the beginning of chewing can be obtained more ideally. ○ The softness and unique elasticity that can be obtained from the beginning of chewing can be obtained. △ The softness and unique elasticity of the chew from the beginning are slightly poor. ╳ Can't get the softness and unique elasticity that comes from chewing.

保形性係依據以下評價標準進行評價。 ◎咀嚼時可更理想地維持口香糖基底。 ○咀嚼時可維持口香糖基底。 △咀嚼時口香糖基底的維持性稍嫌不佳。 ╳咀嚼時難以維持口香糖基底。Shape retention is evaluated according to the following evaluation criteria. ◎ The chewing gum base can be more ideally maintained during chewing. ○ Maintain chewing gum base when chewing. △ The maintainability of the chewing gum base during chewing is slightly poor. ╳ It is difficult to maintain the gum base when chewing.

香味係依據以下評價標準進行評價。 ◎可更加理想地獲得濃厚的香味。 ○可獲得濃厚的香味。 △香味的濃厚感稍嫌不佳。 ╳無法獲得香味的濃厚感。The fragrance was evaluated according to the following evaluation criteria. ◎ A thick fragrance can be obtained more ideally. ○ A strong fragrance can be obtained. △ The richness of the fragrance is slightly unsatisfactory. ╳ Can't get a strong sense of fragrance.

Figure 02_image001
Figure 02_image001

自表2結果，本發明之含有軟糖的口香糖中，當蛋白質的摻合量相當於軟糖的0.6重量%(實施例10)至4.0重量%(實施例5)時為佳，更佳係相當於軟糖的1.7重量%(實施例8)~4.0重量%(實施例5)時，於口感、保形性、香味等各項目可獲得高評價。From the results in Table 2, in the chewing gum containing gum of the present invention, when the blending amount of protein is equivalent to 0.6% by weight (Example 10) to 4.0% by weight (Example 5) of the gummies, it is more preferable When it is equivalent to 1.7% by weight (Example 8) to 4.0% by weight (Example 5) of fudge, a high evaluation can be obtained for each item such as mouthfeel, shape retention, and flavor.

另外，本發明之含有軟糖的口香糖中，當油脂的摻合量係相當於軟糖的9.4重量%(實施例1~5，8~11)至10重量%(實施例7)為佳，更佳係相當於軟糖的9.4重量%(實施例1~5、8)至~9.5重量%(實施例6)時，於口感、保形性、香味等各項目可獲得高評價。In addition, in the chewing gum containing soft candy of the present invention, when the blending amount of fats and oils is equivalent to 9.4% by weight of soft candy (Examples 1 to 5, 8 to 11) to 10% by weight (Example 7), More preferably, it corresponds to 9.4% by weight of soft candy (Examples 1 to 5, 8) to -9.5% by weight (Example 6), and various items such as mouthfeel, shape retention, and flavor can be highly evaluated.

進而，本發明之含有軟糖的口香糖中，當軟糖原料：軟糖原料以外的口香糖原料之比例為5：95(實施例7)至53：47(實施例1~5，8~11)時，更佳係20：80(實施例6)至53：47(實施例1~5、8)時，於口感、保形性、香味等各項目可獲得高評價。Furthermore, in the chewing gum containing gums of the present invention, the ratio of the gum raw material: gum raw material other than the gum raw material is 5:95 (Example 7) to 53:47 (Examples 1 to 5, 8 to 11) At the time, it is more preferable to obtain a high evaluation for each item such as mouthfeel, shape retention, and fragrance in the case of 20:80 (Example 6) to 53:47 (Examples 1 to 5, 8).

且於使用了明膠的比較例1、2中，結果造成於咀嚼時口香糖基底溶化。未使用植物油脂的比較例3中，結果是無法獲得開始咀嚼時的柔軟度及特有的彈力，且無法獲得香味的濃厚感。在未使用蛋白質的比較例4，結果是無法獲得開始咀嚼時的柔軟度及特有的彈力，且於咀嚼時口香糖基底溶化。未使用軟糖的比較例5中，如同預期地與先前一般的口香糖一樣，結果是無法獲得開始咀嚼時的柔軟度及特有的彈力，且無法獲得香味的濃厚感。Furthermore, in Comparative Examples 1 and 2 using gelatin, the chewing gum base melted during chewing. In Comparative Example 3 in which no vegetable oils and fats were used, as a result, the softness and unique elasticity at the start of chewing could not be obtained, and the richness of the fragrance could not be obtained. In Comparative Example 4 where no protein was used, as a result, the softness and unique elasticity at the beginning of chewing were not obtained, and the chewing gum base was melted at the time of chewing. In Comparative Example 5 where no jelly was used, as expected, the chewing gum was generally as before, but as a result, the softness and unique elasticity at the beginning of chewing were not obtained, and the richness of the fragrance could not be obtained.

Claims (10)

一種含有軟糖的口香糖，該軟糖係摻合了明膠以外的蛋白質及油脂者。A chewing gum containing soft candy, which is blended with protein and fat other than gelatin. 如請求項1之含有軟糖的口香糖，其中該蛋白質係選自大豆蛋白、乳蛋白、卵蛋白。The chewing gum containing soft candy according to claim 1, wherein the protein is selected from soy protein, milk protein, egg protein. 如請求項1之含有軟糖的口香糖，其中該蛋白質的摻合量係相當於軟糖的0.6重量%～4.0重量%。The chewing gum containing soft candy according to claim 1, wherein the blending amount of the protein is equivalent to 0.6% to 4.0% by weight of the soft candy. 如請求項2之含有軟糖的口香糖，其中該蛋白質的摻合量係相當於軟糖的0.6重量%～4.0重量%。The chewing gum containing soft candy according to claim 2, wherein the blending amount of the protein is equivalent to 0.6% to 4.0% by weight of the soft candy. 如請求項1之含有軟糖的口香糖，其中該油脂的摻合量係相當於軟糖的9.4重量%～10重量%。The chewing gum containing soft candy according to claim 1, wherein the blending amount of the fat is equivalent to 9.4% to 10% by weight of the soft candy. 如請求項2之含有軟糖的口香糖，其中該油脂的摻合量係相當於軟糖的9.4重量%～10重量%。The chewing gum containing soft candy according to claim 2, wherein the blending amount of the fat is equivalent to 9.4% to 10% by weight of the soft candy. 如請求項3之含有軟糖的口香糖，其中該油脂的摻合量係相當於軟糖的9.4重量%～10重量%。The chewing gum containing soft candy according to claim 3, wherein the blending amount of the fat is equivalent to 9.4% to 10% by weight of the soft candy. 如請求項4之含有軟糖的口香糖，其中該油脂的摻合量係相當於軟糖的9.4重量%～10重量%。The chewing gum containing soft candy according to claim 4, wherein the blending amount of the fat is equivalent to 9.4% to 10% by weight of the soft candy. 如請求項1～8中任一項之含有軟糖的口香糖，其中該軟糖原料與該軟糖原料以外的口香糖原料之比例係5：95～53：47。The chewing gum containing soft candy according to any one of claims 1 to 8, wherein 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. 一種製造方法，其係含有軟糖的口香糖之製造方法，其特徵係將含有蛋白質及油脂等之軟糖的原料溶解於水中，使乳化後的溶液於減壓條件下進行熬煮並濃縮，其後再使用攪拌機與口香糖原料一同混合，再進行成形。A manufacturing method, which is a manufacturing method of chewing gum containing soft candy, which is characterized by dissolving raw materials of soft candy containing protein, fat, etc. in water, and boiling and concentrating the emulsified solution under reduced pressure, Then mix it with the chewing gum raw materials using a blender, and then shape it.
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