TWI818986B - Chewing gum containing gum blended with proteins and fats other than gelatin - Google Patents
Chewing gum containing gum blended with proteins and fats other than gelatin Download PDFInfo
- Publication number
- TWI818986B TWI818986B TW108115498A TW108115498A TWI818986B TW I818986 B TWI818986 B TW I818986B TW 108115498 A TW108115498 A TW 108115498A TW 108115498 A TW108115498 A TW 108115498A TW I818986 B TWI818986 B TW I818986B
- Authority
- TW
- Taiwan
- Prior art keywords
- chewing gum
- gum
- chewing
- present
- gelatin
- Prior art date
Links
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 78
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 75
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 26
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 26
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 18
- 239000003925 fat Substances 0.000 title claims abstract description 18
- 229920000159 gelatin Polymers 0.000 title claims abstract description 18
- 239000008273 gelatin Substances 0.000 title claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 62
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000018102 proteins Nutrition 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 102000014171 Milk Proteins Human genes 0.000 claims description 3
- 108010011756 Milk Proteins Proteins 0.000 claims description 3
- 235000021239 milk protein Nutrition 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000014759 maintenance of location Effects 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 description 21
- 239000003921 oil Substances 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000001245 distarch phosphate Substances 0.000 description 3
- 235000013804 distarch phosphate Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- -1 sucrose fatty acid esters Chemical class 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 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 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000043261 Hevea brasiliensis Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- 240000001794 Manilkara zapota Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 229920002367 Polyisobutene Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
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- 229930003427 Vitamin E Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
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- 235000019409 alitame Nutrition 0.000 description 1
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 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
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229940119429 cocoa extract Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
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- 229940067606 lecithin Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
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- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920003052 natural elastomer Polymers 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920002689 polyvinyl acetate Polymers 0.000 description 1
- 239000011118 polyvinyl acetate Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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
- A23G4/06—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
- A23G4/02—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
- A23G4/14—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
本發明係提供一種即便摻合了可呈現良好口感、香味的量的軟糖，亦具優良的保形性，且於咀嚼時不會造成溶解的口香糖。本發明亦提供特徵為將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，以及，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，其後再使用攪拌機與口香糖原料一同混合，再進行成形之含有軟糖的口香糖之製造方法。The present invention provides a chewing gum that has excellent shape retention and does not dissolve when chewed, even if it is blended with an amount of gum that exhibits good taste and flavor. The present invention also provides chewing gum characterized in that it contains a soft candy mixed with proteins and fats other than gelatin, and the raw materials of the gummy containing proteins, fats, etc. are dissolved in water, and the emulsified solution is subjected to reduced pressure conditions. The method for manufacturing chewing gum containing soft candies is carried out by boiling and concentrating the mixture, and then using a mixer to mix the chewing gum raw materials together and then shaping the chewing gum.
Description
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 gum blended with 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。Patent Document 1 previously disclosed that chewing gum containing gummies can give chewing gum a chewing gum-like texture. Furthermore, Patent Document 2 discloses a one-pot synthesis method for manufacturing candy chewing gum. However, when using gelatin, which is commonly used for the purpose of maintaining the shape of soft candies and imparting texture, there is a limit to the amount of gelatin that can be blended due to the dissolution of the gum base when chewing the gum. It is known that this limitation is more prominent especially in gummies containing fats and oils, and it is known that it is difficult to solve this problem using conventional 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 that mixes gummy candies (gummies with a chewy texture) and chewing gum compositions. The fat in the gummy candies is 1 to 10%, and the blending ratio of the gummy candies and chewing gum compositions is 1 ~65%, but there is no record of protein mixed into gummies.
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 a chewing gum product containing soft candy (which can also be a chewy solid candy composition) in a chewing gum composition. The solid candy composition can contain sugars, flavoring substances, emulsifiers, fats, hydrocolloids such as gelatin, Various other active ingredients, etc. However, there is no record of protein being incorporated into gummies. [Prior 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] Patent No. 4053250 Specification [Patent Document 2] Japanese Patent Application Publication No. 2016-93172 [Patent Document 3] Special Publication No. 2015-524671 [Patent Document 4] Special Publication No. 2011-505141
[發明欲解決之課題][Problem to be solved by the 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]When gum containing oil is mixed with chewing gum, snacks with unique texture and flavor can be produced. However, when the amount of gum added is increased, the shape retention is poor during production, and the chewing gum base dissolves during 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。By using other proteins to replace gelatin, the present invention can maintain the shape retention of chewing gum during manufacturing and distribution. Moreover, even if a large amount of gum is blended, the chewing gum base will not dissolve when chewing the gum, and the gum base will not dissolve from the start of chewing. It imparts a soft and unique taste. In addition, since it can be blended with a high content of fats and oils not found in previous chewing gums, it can impart a flavor derived from fats and oils that ordinary chewing gums do not have.
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, the raw materials of the gummy candies containing protein, fat, etc. are first dissolved in water, and the emulsified solution is boiled and concentrated under reduced pressure. The soft candy prepared in this way is mixed with other chewing gum raw materials using a mixer, and then formed 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]In the chewing gum containing gummy candies of the present invention, proteins other than gelatin are blended into the gummies. Furthermore, it is characterized in that the protein blending amount is equivalent to 0.6% to 4.0% by weight of the gummy candy, the blending amount of fat is equivalent to 9.4% to 10% by weight of the gummy candy, and the gummy candy raw materials: other than gummy candy raw materials. The ratio of chewing gum raw materials is 5:95~53:47. [Effects of the 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 gummy candies capable of exhibiting good taste and fragrance are blended into chewing gum and other confectionery products, the finished products can still obtain excellent shape retention and will not cause dissolution during chewing. Sweets and treats.
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 a chewing gum containing a gum blended with proteins and fats and oils 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 chewing gum containing the above-mentioned soft candy, characterized in that the protein is selected from the group consisting of soybean 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 chewing gum containing the above gum, wherein the blending amount of the protein is equivalent to 0.6% to 4.0% by weight of the gum.
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 gummy candy, wherein the blending amount of the oil and fat is equivalent to 9.4% to 10% by weight of the gummy 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 another embodiment of the present invention, the present invention can provide chewing gum containing the above-mentioned soft candy, wherein the ratio of the soft candy raw material to the chewing gum raw materials 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 another embodiment of the present invention, the present invention can provide a method for manufacturing chewing gum containing soft candies. The manufacturing method of chewing gum containing soft candies is characterized by dissolving raw materials of soft candies such as proteins and oils in water and emulsifying them. The solution is boiled and concentrated under reduced pressure, and then mixed with the chewing gum raw materials using a mixer before forming.
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。The raw materials used in the chewing gum containing soft candies of the present invention include those shown in Table 1 below.
[表1]
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 that can be used for the gum containing gum of the present invention are not limited to these materials, and sugars such as glucose, fructose, arabinose, isomaltulose, trehalose, maltose, and lactose can be appropriately used. Other sugars, sugar alcohols such as xylitol, maltitol, sorbitol, erythritol, lactitol, mannitol, reduced isomaltulose, reduced starch syrup, aspartame, acesultone potassium, Sucralose, neotame, alitame, stevia and other high-intensity sweeteners, citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, tartaric acid and other sour ingredients, various natural pigments, various synthetic pigments, various natural flavors , various synthetic flavors, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, lecithin and other emulsifiers, vitamin E and other antioxidants, oolong tea extract, cocoa extract and other plant extracts, Various vitamins, various minerals, etc. are used as gum raw materials and/or chewing gum raw materials. In addition, the chewing gum base is a must in the chewing gum raw materials, and the chewing gum containing soft candy can contain 5% to 70% by weight. As raw materials for the chewing gum base, general materials such as natural resins such as chicle gum and jaluton gum, polyvinyl acetate, ester gum, wax, natural rubber, polyisobutylene, and calcium carbonate 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。Regarding "proteins" other than gelatin in the present invention, it has been proven that the same effect can be obtained when using other proteins such as egg protein. However, when focusing on the overall texture from the beginning of chewing, it is better to use soy protein or dairy protein.
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。Regarding "processed starch", the present invention uses "distarch phosphate", but it is believed that acetate starch, oxidized starch, hydroxypropyl starch, sodium octenyl succinate starch, etc. do not need to be "distarch phosphate" to obtain the same results. Effect. However, in the present invention, distarch phosphate was used in consideration of the texture, acid resistance, stability over time, etc. of chewing gum containing soft candies available. Blended with "Pulululan" as a tackifier to improve viscosity and binding properties. As "dietary fiber", well-known dietary fiber can be used. However, in the present invention, cellulose is used from the viewpoint of self-processability.
(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 blend) In order to impart unique elasticity and shape retention to the chewing gum, the present invention blends soybean protein and milk protein into the soft candy. Patent Document 1 focuses on making chewing gum have both elasticity and softness in its mouthfeel by using a gelling agent containing gelatin. However, previous findings by the team of the present invention have confirmed that when more than a certain amount of gelatin is blended into chewing gum, the chewing gum will become extremely soft when chewed, resulting in the chewing gum base being unable to maintain a blocky shape in the mouth and causing collapse. bad phenomenon. Even using the blending method of the present invention, it was confirmed that the chewing gum produced using soft candies blended with approximately 1% gelatin experienced rapid softening and an extremely rare collapse phenomenon.
(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。(chewing gum blend) What should be particularly noted in the present invention is the high content rate of gummy candies. The high content of gummy gum can give it softness and unique elasticity from the moment you start chewing it, which is impossible with ordinary chewing gum. In addition, the amount of vegetable fats and oils that cannot be blended into chewing gum can be blended. This vegetable oil can impart a rich flavor that is not found in ordinary chewing gum. Patent document 1 stipulates that the gum content in chewing gum is 1 to 15% by weight. It is presumed that this is because there is a concern that gum collapse may occur when the content is 15% by weight or more. In other words, according to the blending method of Patent Document 1, it is impossible to contain a high content of gummy candies. On the contrary, the advantage of the present invention is that the blending method can adjust the blending amount of the soft candy in a wide range of 1 to 60% by weight in accordance with the target texture and flavor.
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 candies according to one embodiment of the present invention is specifically made by dissolving raw materials for soft candies containing proteins, oils, etc. in water, and boiling and concentrating the emulsified solution under reduced pressure conditions. Thereafter, the chewing gum raw materials are mixed together using a mixer, and then molded to produce the product.
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]In the chewing gum containing gummy candies of the present invention, proteins other than gelatin are blended into the gummies. In the chewing gum containing gummies of the present invention, the blending amount of protein is preferably 0.6% to 4.0% by weight of the gummies, and more preferably 1.7% to 4.0% by weight. In the chewing gum containing soft candies of the present invention, the blending amount of oil and fat is preferably 9.4% to 10% by weight of the soft candies, 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 5:95~53:47, and more preferably 20:80~53:47. [Example]
以下以實施例為基礎具體說明本發明。The present invention will be described in detail 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 1~11) Based on the composition shown in Table 2, the following gum-containing chewing gum 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 gummy candy raw materials with the composition and blending amount shown in Table 2 were mixed. After mixing the materials, reduce the pressure from 0.1MPa (normal pressure) to 0.018MPa, and then cook the materials at 117°C. The moisture content of the materials after cooking is 8.0%. Recycle and preserve the boiled material. Then, the soft candy raw materials with the composition and blending amount shown in Table 2 were added to the boiled materials, and the materials were mixed at 60°C. The kneaded molded product was obtained as a chewing gum product containing soft candies.
(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 1~5) Based on the composition and blending amount shown in Table 2, chewing gum containing soft candy was prepared in the same manner as in Examples 1 to 11. Among the comparative examples, Comparative Examples 1 and 2 are examples of chewing gums containing gelatin, and Comparative Example 3 is an example that does not contain vegetable fats and oils. Comparative Example 4 is an example that does not contain protein, and Comparative Example 5 is an example that does not contain gummy candies.
(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 gum containing gum obtained in Examples 1 to 11 and Comparative Examples 1 to 5 was evaluated by four specialized testers for mouthfeel, chewing gum shape retention, and flavor. The sensory evaluation results are based on the evaluation criteria for each evaluation item described below and are determined after discussion by four dedicated 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 is evaluated based on the following evaluation criteria. ◎It can more ideally obtain the softness and unique elasticity from the beginning of chewing. ○Achieve softness and unique elasticity from the moment you start chewing. △The softness and unique elasticity that you can feel right from the beginning of chewing are a bit unsatisfactory. ╳Unable to obtain the softness and unique elasticity that has been present since 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 was evaluated based on the following evaluation criteria. ◎It can better maintain the chewing gum base when chewing. ○Maintains gum base when chewing. △The gum base does not maintain well when chewing. ╳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 is evaluated based on the following evaluation criteria. ◎It can obtain a rich fragrance more ideally. ○A strong fragrance can be obtained. △The richness of the fragrance is a bit unsatisfactory. ╳The richness of the fragrance cannot be obtained.
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 gummies of the present invention, it is better 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, and more preferably When it is equivalent to 1.7% by weight (Example 8) to 4.0% by weight (Example 5) of gummy candies, high evaluations can be obtained in various items 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 gummy candies of the present invention, it is preferred that the amount of oil and fat blended is equivalent to 9.4% by weight (Examples 1 to 5, 8~11) to 10% by weight (Example 7) of the gummy candies. More preferably, when it is equivalent to 9.4% by weight (Examples 1 to 5 and 8) to ~9.5% by weight (Example 6) of the soft candy, high evaluations can be obtained in various items such as mouthfeel, shape retention, and fragrance.
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 gum containing gum of the present invention, when the ratio of gum raw materials: chewing gum materials other than gum raw materials is 5:95 (Example 7) to 53:47 (Examples 1 to 5, 8 to 11) When the ratio is 20:80 (Example 6) to 53:47 (Examples 1 to 5 and 8), high evaluations can be obtained in various items such as mouthfeel, shape retention, and fragrance.
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 in which gelatin was used, the gum base melted during chewing. In Comparative Example 3, which did not use vegetable fats and oils, the result was that the softness and unique elasticity at the beginning of chewing could not be obtained, and the richness of the flavor could not be obtained. In Comparative Example 4 in which no protein was used, the softness and unique elasticity at the beginning of chewing could not be obtained, and the chewing gum base melted during chewing. In Comparative Example 5, which did not use gummies, as expected with the conventional chewing gum, the softness and unique elasticity at the beginning of chewing could not be obtained, and the richness of the flavor could not be obtained.
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| CN104582500A (en) * | 2012-08-22 | 2015-04-29 | 洲际大品牌有限责任公司 | Chewing gum compositions and methods of making thereof |
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| JPS59173047A (en) * | 1983-03-23 | 1984-09-29 | Kanebo Shokuhin Kk | Jelly chewing gum and its preparation |
| 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 |
| JP4472621B2 (en) * | 2005-11-22 | 2010-06-02 | 理研ビタミン株式会社 | Soft candy |
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