WO2012014440A1 - Method for producing chewing gum surface-coated with flavor substance - Google Patents
Method for producing chewing gum surface-coated with flavor substance Download PDFInfo
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- WO2012014440A1 WO2012014440A1 PCT/JP2011/004189 JP2011004189W WO2012014440A1 WO 2012014440 A1 WO2012014440 A1 WO 2012014440A1 JP 2011004189 W JP2011004189 W JP 2011004189W WO 2012014440 A1 WO2012014440 A1 WO 2012014440A1
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- flavor
- gum
- chewing gum
- powder
- sugar
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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
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/062—Products for covering, coating, finishing, decorating
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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
- A23G4/025—Apparatus specially adapted for manufacture or treatment of chewing gum for coating or surface-finishing
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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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
Definitions
- the flavor substance to be applied is fumaric acid, 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%. It is desirable to do.
- the application amount of fumaric acid is less than 0.01%, the spread of the flavor immediately after the start of eating chewing gum can hardly be felt, and when the application amount exceeds 3.00%, immediately after the start of eating chewing gum The acidity is too strong, and the balance of the flavor is significantly lost.
- the coating amount is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.00. A desirable result was 50%.
- the coating amount was 2.50%, the bitter and astringent taste was too strong, and the result was not suitable for eating. Therefore, when the flavor substance to be applied is a peppermint powder flavor, it is desirable that the coating amount be 0.01% to 2.00%, preferably 0.05% to 1.00%.
- the coating amount When the coating amount was 3.50%, the acidity was too strong and the result was not suitable for eating. Therefore, when the flavor substance to be applied is fumaric acid, the coating amount is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50. % was a desirable result.
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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)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention provides a method for producing a sugar-uncoated chewing gum which has a sufficient amount of a flavor substance adhering to the surface thereof and expresses the flavor immediately after the start of chewing. The method for producing a sugar-uncoated chewing gum comprises a step for adding sugar and a perfume to a gum base and blending to give a chewing gum and a step for coating the thus produced chewing gum with a powder for preventing sticking followed by rolling, said method being characterized in that, in the step of rolling the chewing gum, the chewing gum is coated with the flavor substance separately from the powder for preventing sticking, preferably, the chewing gum is coated with the flavor substance and then with the powder for preventing sticking.
Description
本発明はチューインガムの製造方法に関し、特に表面に香味物質を塗布した非糖衣チューインガムの製造方法に関する。
The present invention relates to a method for producing chewing gum, and more particularly to a method for producing non-sugar-coated chewing gum having a flavor substance applied to the surface.
チューインガムは、ガムベースに香味物質や軟化剤等を添加して混合したものを咀嚼し、その風味や食感を楽しむ菓子の総称である。
Chewing gum is a general term for confectionery that chews a mixture of flavoring substances and softeners added to a gum base and enjoys its flavor and texture.
現在市販されているチューインガムは、その形状の面から大別して２種類に分類することができる。ひとつは従来からある非糖衣ガムで、ブロック状、スティック状等の形状を有する。もうひとつは近年主流となっている糖衣ガムで、糖類で表面をコーティングした粒状又は球状のガムである。
The chewing gums currently on the market can be roughly classified into two types according to their shape. One is a conventional non-sugar-coating gum having a block shape, a stick shape or the like. The other is sugar coating gum, which has become the mainstream in recent years, and is a granular or spherical gum whose surface is coated with sugar.
チューインガムは、植物性樹脂、酢酸ビニル樹脂、エステルガム、ポリイソブチレン、炭酸カルシウムなどを加熱混合して製造したガムベースに香味物質等のガム原料を添加して混合することにより製造される。混合して製造されたチューインガムは圧延・裁断・熟成工程を経て完成に至るが、糖衣ガムの製造工程においては、香味成分を添加した糖衣層で表面をコーティングするという工程がその後に加わる。
Chewing gum is manufactured by adding and mixing gum raw materials such as flavor substances to a gum base manufactured by heating and mixing vegetable resin, vinyl acetate resin, ester gum, polyisobutylene, calcium carbonate and the like. The chewing gum produced by mixing is completed through rolling, cutting, and aging processes. In the sugar-coating gum manufacturing process, a process of coating the surface with a sugar-coating layer to which a flavor component is added is added thereafter.
糖衣ガムでは、このコーティングした糖衣層が溶け出すことで咀嚼開始直後から香味が発現されるため、噛みはじめから風味を楽しめるという利点がある。一方で非糖衣ガムでは、香味成分はガムベースとの混合の際にのみ添加され、通常、表面に香味成分は添加されていない。そのため、喫食開始後香味が発現するまでに時間がかかる。
The sugar-coated gum has the advantage that the flavor can be enjoyed from the beginning of chewing because the coated sugar-coating layer dissolves and the flavor is expressed immediately after the start of chewing. On the other hand, in non-sugar-coating gum, the flavor component is added only when mixing with the gum base, and usually the flavor component is not added to the surface. Therefore, it takes time until the flavor is developed after the start of eating.
本発明は、喫食開始直後から香味を発現する非糖衣ガムの製造方法を提供することをその課題とする。
This invention makes it the subject to provide the manufacturing method of the non-sugar-coating gum which expresses a flavor immediately after a meal start.
ここで、特許文献１には、表面に香料とエタノールとを組み合わせて付着させることにより、開封時及び噛み始めた直後から香味を発現するチューインガムが開示されている。
チューインガムを製造する際、圧延工程において、圧延ロールへのガムの付着を防ぐためにガム表面に粉糖等の粉末からなる取り粉が塗布されるが、特許文献１のチューインガムは、この取り粉に香味成分を付着させたショ糖の粉末とエタノールを組み合わせたものを使用して製造される。 Here, Patent Document 1 discloses a chewing gum that expresses a flavor immediately after opening and immediately after chewing by attaching a combination of a fragrance and ethanol to the surface.
In producing the chewing gum, in the rolling process, powdering such as powdered sugar is applied to the gum surface in order to prevent the gum from adhering to the rolling roll, but the chewing gum of Patent Document 1 is flavored to this powdered powder. Manufactured using a combination of sucrose powder and ethanol with components attached.
チューインガムを製造する際、圧延工程において、圧延ロールへのガムの付着を防ぐためにガム表面に粉糖等の粉末からなる取り粉が塗布されるが、特許文献１のチューインガムは、この取り粉に香味成分を付着させたショ糖の粉末とエタノールを組み合わせたものを使用して製造される。 Here, Patent Document 1 discloses a chewing gum that expresses a flavor immediately after opening and immediately after chewing by attaching a combination of a fragrance and ethanol to the surface.
In producing the chewing gum, in the rolling process, powdering such as powdered sugar is applied to the gum surface in order to prevent the gum from adhering to the rolling roll, but the chewing gum of Patent Document 1 is flavored to this powdered powder. Manufactured using a combination of sucrose powder and ethanol with components attached.
しかし、特許文献１のガムの製法は、ショ糖粉末などに対し、必要に応じてエタノールに溶解させた香味成分を吸着担持させたのち、適宜エタノール粉末などと混合させたフレーバーシュガーを取り粉として使用するものであるが、このフレーバーシュガーの調製には、作業が煩雑であって時間を要するという問題がある。
However, in the method for producing a gum of Patent Document 1, flavor sugar dissolved in ethanol is adsorbed and supported on sucrose powder or the like as needed, and then flavored sugar mixed with ethanol powder or the like is used as a powder. Although it is used, the preparation of the flavor sugar has a problem that the work is complicated and time is required.
上記の課題に鑑み、本発明は、ガムベースに砂糖・香料を加えて混合することによりチューインガムを作成する工程、及び、作成したチューインガムに取り粉を塗布して圧延する工程を含む非糖衣ガムの製造方法であり、チューインガムを圧延する工程において、取り粉とは独立に香味物質をチューインガムに塗布すること、好適には取り粉を塗布する前に香味物質をチューインガムに塗布することを特徴とする、非糖衣ガムの製造方法に関する。
In view of the above-described problems, the present invention provides a process for producing a chewing gum by adding and mixing sugar and a fragrance to a gum base, and a process for applying powder to the created chewing gum and rolling it to produce non-sugar-coating gum a method, in the step of rolling the chewing gum, independently applying a flavoring material to the chewing gum captivity, preferably wherein applying a flavoring material prior to applying the captivate the chewing gum, non The present invention relates to a method for producing sugar-coated gum.
本発明の製造方法を用いることで、比較的簡便な装置にて、香味発現に優れた非糖衣ガムを容易に製造することが可能となる。また、本発明の製造方法により製造した非糖衣ガムは、表面に十分な量の香味物質が塗布されているため、喫食開始直後から香味を発現することができる。
By using the production method of the present invention, it is possible to easily produce a non-sugar-coated gum excellent in flavor expression with a relatively simple apparatus. Moreover, since the sufficient amount of flavor substances are apply | coated to the surface, the non-sugar-coating gum manufactured by the manufacturing method of this invention can express a flavor immediately after the start of eating.
一般的に市販されている非糖衣チューインガムの製造方法の一例を図１に示す。
第１の工程（ガムベース製造工程）において、まず、植物性樹脂をはじめとする原料を加熱混合してガムベースを製造する。植物性樹脂としては、サポディラの木の樹液を煮つめてかためた天然チクル等が使用される。また、酢酸ビニル樹脂、エステルガム、ポリイソブチレン、炭酸カルシウムなども使用される。これらの原料は１種類のみを用いてもよいし、２種類以上のガムベース原料を混合してもよい。 An example of a method for producing a non-sugar-coated chewing gum that is generally commercially available is shown in FIG.
In the first step (gum base manufacturing step), first, raw materials including a vegetable resin are heated and mixed to manufacture a gum base. As the plant resin, natural chicle or the like obtained by boiling and boiling the sap of sapodilla tree is used. In addition, vinyl acetate resin, ester gum, polyisobutylene, calcium carbonate and the like are also used. Only one kind of these raw materials may be used, or two or more kinds of gum base raw materials may be mixed.
第１の工程（ガムベース製造工程）において、まず、植物性樹脂をはじめとする原料を加熱混合してガムベースを製造する。植物性樹脂としては、サポディラの木の樹液を煮つめてかためた天然チクル等が使用される。また、酢酸ビニル樹脂、エステルガム、ポリイソブチレン、炭酸カルシウムなども使用される。これらの原料は１種類のみを用いてもよいし、２種類以上のガムベース原料を混合してもよい。 An example of a method for producing a non-sugar-coated chewing gum that is generally commercially available is shown in FIG.
In the first step (gum base manufacturing step), first, raw materials including a vegetable resin are heated and mixed to manufacture a gum base. As the plant resin, natural chicle or the like obtained by boiling and boiling the sap of sapodilla tree is used. In addition, vinyl acetate resin, ester gum, polyisobutylene, calcium carbonate and the like are also used. Only one kind of these raw materials may be used, or two or more kinds of gum base raw materials may be mixed.
第２の工程（混合工程）において、第１の工程で製造したガムベースに香味料や軟化剤等のガム原料をミキサーで混合し、柔らかい固まり状のチューインガムを作る。香味料としては、単糖類、二糖類、オリゴ糖類、糖アルコール類、及び高甘味度甘味料等の甘味料、並びに精油類、香辛料抽出物類、及び合成香料等の香料などを使用することができる。
その他ガム原料として、酸味料等や増粘剤等を使用することができる。これらも１種類のみを添加してもよいし、２種類以上を添加して混合してもよい。チューインガムはその後、エクストルーダーで再練りして均一にし、シート状にして押し出す。 In the second step (mixing step), the gum base produced in the first step is mixed with a gum raw material such as a flavoring agent and a softening agent using a mixer to produce a soft, chunky chewing gum. As the flavoring agents, it is possible to use monosaccharides, disaccharides, oligosaccharides, sugar alcohols, sweeteners such as high-intensity sweeteners, and essential oils, spice extracts, and perfumes such as synthetic flavorings. it can.
In addition, acidulants and thickeners can be used as the gum material. Only one of these may be added, or two or more may be added and mixed. The chewing gum is then re-kneaded with an extruder to make it uniform and extruded into a sheet.
その他ガム原料として、酸味料等や増粘剤等を使用することができる。これらも１種類のみを添加してもよいし、２種類以上を添加して混合してもよい。チューインガムはその後、エクストルーダーで再練りして均一にし、シート状にして押し出す。 In the second step (mixing step), the gum base produced in the first step is mixed with a gum raw material such as a flavoring agent and a softening agent using a mixer to produce a soft, chunky chewing gum. As the flavoring agents, it is possible to use monosaccharides, disaccharides, oligosaccharides, sugar alcohols, sweeteners such as high-intensity sweeteners, and essential oils, spice extracts, and perfumes such as synthetic flavorings. it can.
In addition, acidulants and thickeners can be used as the gum material. Only one of these may be added, or two or more may be added and mixed. The chewing gum is then re-kneaded with an extruder to make it uniform and extruded into a sheet.
第３の工程（圧延工程）においては、第２の工程で製造し、エクストルーダーから押し出されたシート状のチューインガムを、圧延ロールで圧延する。このとき、チューインガムが圧延ロールに付着しないよう、押し出されたチューインガムにフラワーダスターで粉糖等の粉末状の取り粉を予め塗布する。取り粉としては、状況に応じて、粉糖、スターチ、マンニトールなどが使用できる。また、圧延は、最終的な製品の厚さになるまで数段階に分けて行ってもよい。
In the third step (rolling step), the sheet-like chewing gum produced in the second step and extruded from the extruder is rolled with a rolling roll. At this time, powdered powder such as powdered sugar is preliminarily applied to the extruded chewing gum with a flour duster so that the chewing gum does not adhere to the rolling roll. As powdering, powdered sugar, starch, mannitol, etc. can be used depending on the situation. The rolling may be performed in several stages until the final product thickness is reached.
圧延されたチューインガムは、最終的な商品の形態にもよるが、概ね以下の工程を経て市販されるチューインガムの形に加工される。まず、第４の工程（裁断工程）で裁断機にて略正方形状に裁断されたのち、縦刃付きロールにて所望の長さの幅を有した短冊状に分離切断できるように切れ目が入れられる。切れ目が入れられたチューインガムは第５の工程（熟成工程）で冷却熟成され、第６の工程（包装・梱包工程）で切れ目部分にて分離切断され、短冊状になったガムシート片が包装機に設置されたのち、包装機に具備されているカッターにて所望の１枚のサイズに裁断され、包装・梱包される。
圧 延 Rolled chewing gum is processed into a chewing gum shape that is commercially available through the following steps, although it depends on the final product form. First, after being cut into a substantially square shape with a cutting machine in the fourth step (cutting step), a cut is made so that it can be separated and cut into strips having a desired width with a roll with a vertical blade. It is done. The chewing gum with cuts is cooled and aged in the fifth step (ripening step), separated and cut at the cut portion in the sixth step (packaging / packing step), and the strip of gum sheet is put into the packaging machine. After being installed, it is cut into a desired size by a cutter provided in the packaging machine, and packed and packed.
本発明は、上記第３の圧延工程において、圧延する前にチューインガムに香味物質を塗布する工程を含むことを特徴とする。香味物質は取り粉とは独立に塗布し、圧延を数段階に分けて行う場合には、それらのうちどの段階の前に塗布してもよい。ただし、好適には取り粉を塗布する前に香味物質をチューインガムに塗布する。このような構成とすることで、図２に示すように、エクストルーダーから押し出されたシート状のガムの表面に香味物質の層が形成され、さらにその上に取り粉の層が形成されることになる。なお、図２では、片側にのみ香味物質と取り粉を塗布した状態を示しているが、香味物質及び取り粉はシート状のガムの両面に塗布しても良い。本発明は、この状態で香味物質もシート状のガムと共に圧延ロールにより圧延されるため、香味物質がガム表面へ圧着され、香味物質のガム表面への付着性が高まるという利点を有する。
The present invention is characterized in that the third rolling step includes a step of applying a flavor substance to the chewing gum before rolling. The flavor substance is applied independently of the powdered powder, and when rolling is performed in several stages, it may be applied before any of them. Preferably, however, the flavor substance is applied to the chewing gum before applying the flour. By adopting such a configuration, as shown in FIG. 2, a layer of flavor substance is formed on the surface of the sheet-like gum extruded from the extruder, and a layer of powdering is further formed thereon. become. In addition, in FIG. 2, although the state which applied the flavor substance and the powder was shown only to one side, you may apply | coat a flavor substance and a powder to both surfaces of a sheet-like gum. In the present invention, the flavor substance is rolled together with the sheet-like gum by a rolling roll in this state, so that the flavor substance is pressure-bonded to the gum surface and has an advantage that the adherence of the flavor substance to the gum surface is increased.
第３の圧延工程でチューインガムに塗布する香味物質は特に限定されず、甘味料、香料、酸味料など、いかなるものを使用してもよい。また、これらは１種類のみを用いてもよいし、２種類以上を組み合わせて用いてもよい。その他に着色料やカフェイン等を含んでいてもよい。塗布する香味物質は第２の混合工程でガムベースに混合した香味料等と同一のものでもよいし、別の物質を塗布してもよい。ただし、液体状の香味物質を塗布すると、取り粉が水分を吸収して圧延ロールに付着してしまう可能性や、移動時に香味物質がベルトコンベア等に付着してはがれてしまう可能性があるため、塗布する香味物質は粉末状であることが好ましい。
The flavor substance applied to the chewing gum in the third rolling step is not particularly limited, and any material such as sweeteners, flavors, and acidulants may be used. Moreover, these may use only 1 type and may use it in combination of 2 or more types. In addition, coloring agents and caffeine may be included. The flavoring substance to be applied may be the same as the flavoring agent mixed in the gum base in the second mixing step, or another substance may be applied. However, if a liquid flavor substance is applied, the powder may absorb moisture and adhere to the rolling roll, or the flavor substance may adhere to the belt conveyor or the like during movement. The flavor substance to be applied is preferably in powder form.
甘味料としては、グルコース、フルクトース等の単糖類、マルトース、ラクトース、スクロース等の二糖類、オリゴ糖、水飴、ソルビトール、マンニトール、キシリトール、マルチトール、エリスリトール、還元パラチノース、還元水飴等の糖アルコール、アセスルファムＫやアスパルテーム等の高甘味度甘味料、粉末果汁などが挙げられる。
Sweeteners include monosaccharides such as glucose and fructose, disaccharides such as maltose, lactose, and sucrose, oligosaccharides, starch syrup, sorbitol, mannitol, xylitol, maltitol, erythritol, reduced palatinose, reduced varicella and other sugar alcohols, acesulfame Examples include high-intensity sweeteners such as K and aspartame, and powdered fruit juice.
香料としては、ペパーミント油、スペアミント油、オレンジ油、レモン油、グレープフルーツ油、ライム油、ラベンダー油、ジャスミン油、セージ油、ローレル油、カモミール油、バジル油、キヤラウェイ油、カルダモン油、シンナモン油、ショウガ油、コリアンダー油、ゼラニウム油、ヒソップ油、オリス油、ダバナ油、エレミ油などの精油類、パプリカオレオレジン、バニラエキストラクトなどの香辛料抽出物類、ｌ－メントール、カルボン、オイゲノール、イソオイゲノール、エステル類、イオノン、バニリン、エチルバニリン、マルトールなどの合成香料などが挙げられる。
Perfumes include peppermint oil, spearmint oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, jasmine oil, sage oil, laurel oil, chamomile oil, basil oil, caraway oil, cardamom oil, cinnamon oil, ginger Essential oils such as oil, coriander oil, geranium oil, hyssop oil, oris oil, dabana oil, and elemi oil, spice extracts such as paprika oleoresin and vanilla extract, l-menthol, carvone, eugenol, isoeugenol, ester And synthetic fragrances such as Ionone, Vanillin, Ethylvanillin, and Maltol.
酸味料としては、アジピン酸、イタコン酸、クエン酸、クエン酸一カリウム、クエン酸三カリウム、クエン酸三ナトリウム、グルコノデルタラクトン、グルコン酸、グルコン酸カリウム、グルコン酸ナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、ＤＬ－酒石酸、Ｌ－酒石酸、ＤＬ－酒石酸ナトリウム、Ｌ－酒石酸ナトリウム、乳酸、乳酸ナトリウム、氷酢酸、フィチン酸、フマル酸、フマル酸一ナトリウム、ＤＬ－リンゴ酸、ＤＬ－リンゴ酸ナトリウム、およびリン酸などが挙げられる。
As acidulants, adipic acid, itaconic acid, citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, succinic acid Monosodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, lactic acid, sodium lactate, glacial acetic acid, phytic acid, fumaric acid, monosodium fumarate, DL- Examples include malic acid, DL-sodium malate, and phosphoric acid.
また、香味物質をガムに付着しやすくするため、香味物質を塗布する前にシート状のガムの表面を水又はエタノール等のアルコール類で湿らせてもよい。
Also, in order to make the flavor substance easily adhere to the gum, the surface of the sheet-like gum may be moistened with water or alcohol such as ethanol before applying the flavor substance.
香味物質を塗布する方法も特に限定されることはない。シート状のガムの全面に塗布することができればよく、例えば取り粉と同様にフラワーダスター等で香味物質を落下塗布することができる。
The method of applying the flavor substance is not particularly limited. It suffices if it can be applied to the entire surface of the sheet-like gum. For example, the flavor substance can be dropped and applied with a flower duster or the like in the same manner as powdering.
香味物質の塗布量は、塗布する香味物質の種類にもよるが、チューインガムに対し重量比で０．０１％～３．００％であることが好ましく、０．０５～１．００％であることがさらに好ましい。例えば、塗布する香味物質がメントール粉末香料である場合は、０．０１％～３．００％、好ましくは、０．０５％～１．００％、さらに好ましくは０．２５％～０．５０％とするのが望ましい。メントール粉末香料の塗布量が０．０１％を下回ると、チューインガムの喫食開始直後からの香味の広がりがほとんど感じられなくなってしまい、また塗布量が３．００％を上回ると、チューインガムの喫食開始直後からメントールの苦味が強く知覚されてしまう。
The amount of flavoring substance applied depends on the type of flavoring substance to be applied, but is preferably 0.01% to 3.00% by weight with respect to the chewing gum, preferably 0.05 to 1.00%. Is more preferable. For example, when the flavor substance to be applied is a menthol powder flavor, it is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%. Is desirable. If the amount of menthol powder fragrance applied is less than 0.01%, the spread of flavor immediately after the start of eating chewing gum is hardly felt, and if the amount applied exceeds 3.00%, immediately after the start of eating chewing gum The menthol bitterness is strongly perceived.
また、塗布する香味物質がペパーミント粉末香料である場合は、０．０１％～２．００％、好ましくは、０．０５％～１．００％とするのが望ましい。ペパーミント粉末香料の塗布量が０．０１％を下回ると、チューインガムの喫食開始直後からの香味の広がりがほとんど感じられなくなってしまい、また塗布量が２．００％を上回ると、チューインガムの喫食開始直後からペパーミントに由来する苦渋味が強く知覚されてしまう。
Further, when the flavor substance to be applied is peppermint powder flavor, it is desirable that the content be 0.01% to 2.00%, preferably 0.05% to 1.00%. If the amount of peppermint powder fragrance applied is less than 0.01%, the spread of flavor will not be felt almost immediately after the start of eating chewing gum. If the amount applied exceeds 2.00%, immediately after the start of chewing gum The bitter taste derived from peppermint is strongly perceived.
更に、香味物質がレモン粉末果汁である場合は、０．０１％～３．００％、好ましくは、０．０５％～１．００％とするのが望ましい。レモン粉末果汁の塗布量が０．０１％を下回ると、チューインガムの喫食開始直後からの香味の広がりがほとんど感じられなくなってしまい、また塗布量が３．００％を上回ると、チューインガムの喫食開始直後からレモン粉末果汁に由来する酸味、渋みが強く知覚されてしまう。
Furthermore, when the flavor substance is lemon powder fruit juice, it is desirable that the content be 0.01% to 3.00%, preferably 0.05% to 1.00%. If the amount of lemon powder juice applied is less than 0.01%, the spread of flavor will not be felt almost immediately after the start of eating chewing gum. If the amount applied exceeds 3.00%, immediately after the start of eating chewing gum. The sourness and astringency derived from lemon powder fruit juice is strongly perceived.
また、塗布する香味物質がフマル酸である場合は、０．０１％～３．００％、好ましくは、０．０５％～１．００％、さらに好ましくは０．２５％～０．５０％とするのが望ましい。フマル酸の塗布量が０．０１％を下回ると、チューインガムの喫食開始直後からの香味の広がりがほとんど感じられなくなってしまい、また塗布量が３．００％を上回ると、チューインガムの喫食開始直後から酸味が強すぎて、香味のバランスを著しく崩してしまう。
When the flavor substance to be applied is fumaric acid, 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%. It is desirable to do. When the application amount of fumaric acid is less than 0.01%, the spread of the flavor immediately after the start of eating chewing gum can hardly be felt, and when the application amount exceeds 3.00%, immediately after the start of eating chewing gum The acidity is too strong, and the balance of the flavor is significantly lost.
更に、塗布する香味物質がレモン粉末香料である場合は、０．０１％～２．００％、好ましくは、０．０５％～１．００％、さらに好ましくは０．２５％～０．５０％とするのが望ましい。レモン粉末香料の塗布量が０．０１％を下回ると、チューインガムの喫食開始直後からの香味の広がりがほとんど感じられなくなってしまい、また塗布量が２．００％を上回ると、チューインガムの喫食開始直後から苦渋味が強く知覚されてしまう。
Further, when the flavor substance to be applied is a lemon powder flavor, it is 0.01% to 2.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%. Is desirable. If the amount of lemon powder flavor is less than 0.01%, the spread of flavor will not be felt almost immediately after the start of chewing gum eating. If the amount of application exceeds 2.00%, it will be immediately after the start of chewing gum eating. The bitter taste is strongly perceived.
本発明は、従来のチューインガムの製造工程に対して、圧延工程において取り粉の塗布とは独立に香味物質を塗布する手順を付加するのみで達成できる。そのため、既存の設備の大幅な改修を必要とせず、低コストで導入することができる。また、塗布する香味物質の種類も容易に変更することができる。
The present invention can be achieved only by adding a procedure for applying a flavor substance independently of the application of powdering in the rolling process to the conventional chewing gum manufacturing process. Therefore, it can be introduced at a low cost without requiring a major renovation of existing facilities. Moreover, the kind of flavor substance to apply | coat can also be changed easily.
このようにして製造したガムは、口内に含んだ瞬間に表面に塗布した香味物質が唾液中に溶出するため、喫食開始直後から香味が強く発現する。
The gum produced in this way has a strong flavor immediately after the start of eating because the flavor substance applied to the surface elutes into the saliva at the moment it is contained in the mouth.
チクル等の天然樹脂２０重量％、酢酸ビニル樹脂２０重量％、エステルガム１５重量％、ポリイソブチレン１０重量％、ワックス２０重量％、モノグリセライド５重量％、炭酸カルシウム１０重量％を用い、通常の製法によりガムベースを製造した。
Using natural resin 20% by weight, vinyl acetate resin 20% by weight, ester gum 15% by weight, polyisobutylene 10% by weight, wax 20% by weight, monoglyceride 5% by weight, calcium carbonate 10% by the usual manufacturing method A gum base was produced.
製造したガムベースをもとに、表１に示す一般的な組成に従ってミキサーで混合し、チューインガムを製造した。
Based on the produced gum base, the chewing gum was produced by mixing with a mixer according to the general composition shown in Table 1.
作成したチューインガムはエクストルーダーで再練りした。再練り後にエクストルーダーから押し出されるシート状のガムの幅は５４ｃｍ、高さは平均２．９３ｃｍ、断面積は平均１５８ｃｍ２だった。また、押し出されるガムの量は平均して６７．２ｋｇ／分であった。
The prepared chewing gum was re-kneaded with an extruder. After re-kneading, the sheet-like gum extruded from the extruder had a width of 54 cm, an average height of 2.93 cm, and an average cross-sectional area of 158 cm 2 . Moreover, the amount of the extruded gum was 67.2 kg / min on average.
エクストルーダーから押し出されたシート状のガムの左右両耳を切り落とし、フラワーダスターでメントール粉末香料を落下塗布した。落下塗布したメントール粉末香料の組成はメントール：賦形剤＝２０：８０であった。その後、取り粉として適量の砂糖を落下塗布した。
The left and right ears of the sheet-like gum extruded from the extruder were cut off, and menthol powder flavor was dropped and applied with a flower duster. The composition of the drop-coated menthol powder flavor was menthol: excipient = 20: 80. Thereafter, an appropriate amount of sugar was dropped and applied as a powder.
その後、シート状のガムは圧延ロールで４段階に渡って圧延した。圧延後のチューインガムの厚さは１．６７ｍｍであった。圧延したチューインガムは通常の製法に従って板状ガムの形状である７．２０ｃｍ×１．９０ｃｍの長方形に裁断した。
Thereafter, the sheet-like gum was rolled in four stages with a rolling roll. The thickness of the chewing gum after rolling was 1.67 mm. The rolled chewing gum was cut into a 7.20 cm × 1.90 cm rectangle which is a plate-like gum shape according to a normal production method.
メントール粉末香料の塗布量は、以下の表２の通りに、ガム重量に対して０．００５％～３．５０％の間で変化させた。製造された各々のチューインガムについて、訓練された専門パネラーによって香味発現に関する総合的な官能評価を行い、評価結果について表２に示した。なお、表中の記号は、以下の意味を有する。
◎：香味の広がりに非常に優れ、かつ全体的な香味のバランスが取れていて、非常に良い。
○：香味の広がりに優れ、かつ全体的な香味のバランスについても良い。
△：香味の広がりにやや欠ける、もしくは全体的な香味のバランスがあまり良くない。
×：香味の広がりに欠ける、もしくは全体的な香味のバランスが良くない。 The coating amount of the menthol powder flavor was varied between 0.005% and 3.50% based on the gum weight as shown in Table 2 below. About each manufactured chewing gum, the comprehensive sensory evaluation regarding flavor expression was performed by the trained professional panelist, and Table 2 showed the evaluation result. The symbols in the table have the following meanings.
(Double-circle): It is very excellent in the spreading of a flavor, and the balance of the whole flavor is taken.
○: Excellent spread of flavor and good overall flavor balance.
Δ: Slightly lacking in the spread of the flavor, or the overall flavor balance is not very good.
X: Flavor spread is lacking or overall flavor balance is not good.
◎：香味の広がりに非常に優れ、かつ全体的な香味のバランスが取れていて、非常に良い。
○：香味の広がりに優れ、かつ全体的な香味のバランスについても良い。
△：香味の広がりにやや欠ける、もしくは全体的な香味のバランスがあまり良くない。
×：香味の広がりに欠ける、もしくは全体的な香味のバランスが良くない。 The coating amount of the menthol powder flavor was varied between 0.005% and 3.50% based on the gum weight as shown in Table 2 below. About each manufactured chewing gum, the comprehensive sensory evaluation regarding flavor expression was performed by the trained professional panelist, and Table 2 showed the evaluation result. The symbols in the table have the following meanings.
(Double-circle): It is very excellent in the spreading of a flavor, and the balance of the whole flavor is taken.
○: Excellent spread of flavor and good overall flavor balance.
Δ: Slightly lacking in the spread of the flavor, or the overall flavor balance is not very good.
X: Flavor spread is lacking or overall flavor balance is not good.
表２より、メントール粉末香料の塗布量が、ガム重量に対して０．００５％である場合、メントール粉末香料を塗布した効果はほとんど感じられなかった。塗布量が０．０１％になると、弱いながらも喫食開始直後からの香味の広がりが増し、メントール粉末香料を塗布した効果が見られた。０．０５％～１．００％を塗布した場合には、喫食開始直後からの香味の広がりに優れ、かつ全体的な香味のバランスも良い結果となった。特に０．２５％又は０．５０％を塗布した場合に、香味の広がりに非常に優れ、かつ全体的な香味のバランスが取れていて、非常に良い結果となった。塗布量が３．００％の場合には、喫食開始直後からの香味の広がりは非常に強く知覚されるものの、メントールに由来する苦味が強く出てしまい、全体的な香味のバランスに欠ける結果となった。塗布量が３．５０％の場合には、苦味が強すぎて喫食に適さない結果となった。
従って、塗布する香味物質がメントール粉末香料である場合は、塗布量を０．０１％～３．００％、好ましくは０．０５％～１．００％、更に好ましくは０．２５％～０．５０％とするのが望ましい結果となった。 From Table 2, when the application amount of the menthol powder flavor was 0.005% with respect to the gum weight, the effect of applying the menthol powder flavor was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying menthol powder fragrance was seen. When 0.05% to 1.00% was applied, the flavor spread was excellent immediately after the start of eating, and the overall flavor balance was also good. In particular, when 0.25% or 0.50% was applied, the flavor spread was very excellent, and the overall flavor was well balanced, resulting in a very good result. When the coating amount is 3.00%, the spread of flavor immediately after the start of eating is perceived very strongly, but the bitterness derived from menthol appears strongly and the overall flavor balance is lacking. became. When the coating amount was 3.50%, the bitterness was too strong and it was not suitable for eating.
Therefore, when the flavor substance to be applied is menthol powder flavor, the coating amount is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.00. A desirable result was 50%.
従って、塗布する香味物質がメントール粉末香料である場合は、塗布量を０．０１％～３．００％、好ましくは０．０５％～１．００％、更に好ましくは０．２５％～０．５０％とするのが望ましい結果となった。 From Table 2, when the application amount of the menthol powder flavor was 0.005% with respect to the gum weight, the effect of applying the menthol powder flavor was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying menthol powder fragrance was seen. When 0.05% to 1.00% was applied, the flavor spread was excellent immediately after the start of eating, and the overall flavor balance was also good. In particular, when 0.25% or 0.50% was applied, the flavor spread was very excellent, and the overall flavor was well balanced, resulting in a very good result. When the coating amount is 3.00%, the spread of flavor immediately after the start of eating is perceived very strongly, but the bitterness derived from menthol appears strongly and the overall flavor balance is lacking. became. When the coating amount was 3.50%, the bitterness was too strong and it was not suitable for eating.
Therefore, when the flavor substance to be applied is menthol powder flavor, the coating amount is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.00. A desirable result was 50%.
実施例１で製造したガムベースをもとに、表1に示す一般的な組成に従ってミキサーで混合して実施例１と同様にチューインガムを製造し、エクストルーダーで再練りした。エクストルーダーから押し出されたシート状のガムの左右両耳を切り落とし、フラワーダスターにて、ペパーミント粉末香料を落下塗布した。ペパーミント粉末香料の組成は賦形剤（アラビアガムなど）：香料成分＝８５：1５であった。その後、実施例１と同様に、取り粉を落下塗布し、圧延・裁断を行った。
Based on the gum base produced in Example 1, the chewing gum was produced in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 1, and re-kneaded with an extruder. The left and right ears of the sheet-like gum extruded from the extruder were cut off, and peppermint powder flavor was dropped and applied with a flower duster. The composition of the peppermint powder flavor was excipient (such as gum arabic): fragrance component = 85: 15. Thereafter, in the same manner as in Example 1, the powdered powder was dropped and applied, and rolled and cut.
ペパーミント粉末香料の塗布量は、以下の表３の通りに、ガム重量に対して０．００５％～２．５０％の間で変化させた。製造された各々のチューインガムについて、実施例１と同様に、訓練された専門パネラーによって香味発現に関する総合的な官能評価を行い、評価結果について表３に示した。
The amount of peppermint powder fragrance applied was varied between 0.005% and 2.50% of the gum weight as shown in Table 3 below. About each manufactured chewing gum, the comprehensive sensory evaluation regarding flavor expression was performed by the trained professional panelist like Example 1, and the evaluation result was shown in Table 3.
表３より、ペパーミント粉末香料の塗布量が、ガム重量に対して０．００５％である場合、ペパーミント粉末香料を塗布した効果はほとんど感じられなかった。塗布量が０．０１％になると、弱いながらも喫食開始直後からの香味の広がりが増し、ペパーミント粉末香料を塗布した効果が見られた。０．０５％～１．００％を塗布した場合には、喫食開始直後からのペパーミント香味の広がりに優れ、かつ全体的な香味のバランスも良い結果となった。塗布量が２．００％の場合には、喫食開始直後からの香味の広がりは非常に強く知覚されるものの、ペパーミントに由来する苦渋味が強く出てしまい、全体的な香味のバランスに欠ける結果となった。塗布量が２．５０％の場合には、苦渋味が強すぎて喫食に適さない結果となった。
従って、塗布する香味物質がペパーミント粉末香料である場合は、塗布量を０．０１％～２．００％、好ましくは０．０５％～１．００％とするのが望ましい結果となった。 From Table 3, when the application amount of the peppermint powder flavor was 0.005% with respect to the gum weight, the effect of applying the peppermint powder flavor was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying peppermint powder flavor was seen. When 0.05% to 1.00% was applied, the peppermint flavor spread immediately after the start of eating was excellent, and the overall flavor balance was also good. When the coating amount is 2.00%, the spread of flavor immediately after the start of eating is perceived very strongly, but the bitter and astringent taste derived from peppermint appears strongly, resulting in a lack of overall flavor balance It became. When the coating amount was 2.50%, the bitter and astringent taste was too strong, and the result was not suitable for eating.
Therefore, when the flavor substance to be applied is a peppermint powder flavor, it is desirable that the coating amount be 0.01% to 2.00%, preferably 0.05% to 1.00%.
従って、塗布する香味物質がペパーミント粉末香料である場合は、塗布量を０．０１％～２．００％、好ましくは０．０５％～１．００％とするのが望ましい結果となった。 From Table 3, when the application amount of the peppermint powder flavor was 0.005% with respect to the gum weight, the effect of applying the peppermint powder flavor was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying peppermint powder flavor was seen. When 0.05% to 1.00% was applied, the peppermint flavor spread immediately after the start of eating was excellent, and the overall flavor balance was also good. When the coating amount is 2.00%, the spread of flavor immediately after the start of eating is perceived very strongly, but the bitter and astringent taste derived from peppermint appears strongly, resulting in a lack of overall flavor balance It became. When the coating amount was 2.50%, the bitter and astringent taste was too strong, and the result was not suitable for eating.
Therefore, when the flavor substance to be applied is a peppermint powder flavor, it is desirable that the coating amount be 0.01% to 2.00%, preferably 0.05% to 1.00%.
実施例１で製造したガムベースをもとに、表４に示す一般的な組成に従ってミキサーで混合してチューインガムを製造し、エクストルーダーで再練りした。
Based on the gum base produced in Example 1, a chewing gum was produced by mixing with a mixer according to the general composition shown in Table 4, and re-kneaded with an extruder.
再練りの後、エクストルーダーから押し出されたシート状のガムの左右両耳を切り落とし、フラワーダスターにて、レモン粉末果汁を落下塗布した。レモン粉末果汁の組成はデキストリン：レモン濃縮果汁＝７５：２５であり、濃縮果汁の濃縮倍率は３．５倍であった。その後、実施例１と同様に、取り粉を落下塗布し、圧延・裁断を行った。
After re-kneading, the left and right ears of the sheet-like gum extruded from the extruder were cut off, and lemon powder juice was dropped and applied with a flower duster. The composition of the lemon powder fruit juice was dextrin: lemon concentrated fruit juice = 75: 25, and the concentration ratio of the concentrated fruit juice was 3.5 times. Thereafter, in the same manner as in Example 1, the powdered powder was dropped and applied, and rolled and cut.
レモン粉末果汁の塗布量は、以下の表５の通りに、ガム重量に対して０．００５％～３．５０％の間で変化させた。製造された各々のチューインガムについて、実施例１と同様に、訓練された専門パネラーによって香味発現に関する総合的な官能評価を行い、評価結果について表５に示した。
The amount of lemon powder juice applied was varied between 0.005% and 3.50% of the gum weight as shown in Table 5 below. About each manufactured chewing gum, the comprehensive sensory evaluation regarding flavor expression was performed by the trained professional panelist like Example 1, and the evaluation result was shown in Table 5.
表５より、レモン粉末果汁の塗布量が、ガム重量に対して０．００５％である場合、レモン粉末果汁を塗布した効果はほとんど感じられなかった。塗布量が０．０１％になると、弱いながらも喫食開始直後からの香味の広がりが増し、レモン粉末果汁を塗布した効果が見られた。０．０５％～１．００％を塗布した場合には、喫食開始直後からのレモン香味の広がりに優れ、かつ全体的な香味のバランスも良い結果となった。塗布量が３．００％の場合には、喫食開始直後からの香味の広がりは非常に強く知覚されるものの、レモン果汁に由来する酸味、渋みが強く出てしまい、全体的な香味のバランスに欠ける結果となった。塗布量が３．５０％の場合には、酸味、渋みが強すぎて喫食に適さない結果となった。
従って、塗布する香味物質がレモン粉末果汁である場合は、塗布量を０．０１％～３．００％、好ましくは０．０５％～１．００％とするのが望ましい結果となった。 From Table 5, when the application quantity of lemon powder fruit juice was 0.005% with respect to the gum weight, the effect which applied lemon powder fruit juice was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying lemon powder juice was seen. When 0.05% to 1.00% was applied, the spread of the lemon flavor immediately after the start of eating was excellent, and the overall flavor balance was also good. When the coating amount is 3.00%, the spread of flavor immediately after the start of eating is perceived very strongly, but the sourness and astringency derived from lemon juice comes out strongly, and the overall flavor balance The result was lacking. When the coating amount was 3.50%, the acidity and astringency were too strong and the result was not suitable for eating.
Therefore, when the flavor substance to be applied is lemon powder fruit juice, it is desirable that the coating amount be 0.01% to 3.00%, preferably 0.05% to 1.00%.
従って、塗布する香味物質がレモン粉末果汁である場合は、塗布量を０．０１％～３．００％、好ましくは０．０５％～１．００％とするのが望ましい結果となった。 From Table 5, when the application quantity of lemon powder fruit juice was 0.005% with respect to the gum weight, the effect which applied lemon powder fruit juice was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying lemon powder juice was seen. When 0.05% to 1.00% was applied, the spread of the lemon flavor immediately after the start of eating was excellent, and the overall flavor balance was also good. When the coating amount is 3.00%, the spread of flavor immediately after the start of eating is perceived very strongly, but the sourness and astringency derived from lemon juice comes out strongly, and the overall flavor balance The result was lacking. When the coating amount was 3.50%, the acidity and astringency were too strong and the result was not suitable for eating.
Therefore, when the flavor substance to be applied is lemon powder fruit juice, it is desirable that the coating amount be 0.01% to 3.00%, preferably 0.05% to 1.00%.
実施例１で製造したガムベースをもとに、表４に示す一般的な組成に従ってミキサーで混合して実施例１と同様にチューインガムを製造し、エクストルーダーで再練りした。再練りの後、エクストルーダーから押し出されたシート状のガムの左右両耳を切り落とし、フラワーダスターにて、フマル酸を落下塗布した。フマル酸の純度は９９％以上であり、粒度は１００ｍｅｓｈ ｐａｓｓ（９５％）であった。その後、実施例１と同様に、取り粉を落下塗布し、圧延・裁断を行った。
Based on the gum base produced in Example 1, the chewing gum was produced in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 4, and re-kneaded with an extruder. After re-kneading, the left and right ears of the sheet-like gum extruded from the extruder were cut off, and fumaric acid was dropped and applied with a flower duster. The purity of fumaric acid was 99% or more, and the particle size was 100 mesh pass (95%). Thereafter, in the same manner as in Example 1, the powdered powder was dropped and applied, and rolled and cut.
フマル酸の塗布量は、以下の表６の通りに、ガム重量に対して０．００５％～３．５０％の間で変化させた。製造された各々のチューインガムについて、実施例１と同様に、訓練された専門パネラーによって香味発現に関する総合的な官能評価を行い、評価結果について表６に示した。
The amount of fumaric acid applied was varied between 0.005% and 3.50% of the gum weight as shown in Table 6 below. About each manufactured chewing gum, the comprehensive sensory evaluation regarding flavor expression was performed by the trained professional panelist like Example 1, and the evaluation result was shown in Table 6.
表６より、フマル酸の塗布量が、ガム重量に対して０．００５％である場合、フマル酸を塗布した効果はほとんど感じられなかった。塗布量が０．０１％になると、弱いながらも喫食開始直後からの香味の広がりが増し、フマル酸を塗布した効果が見られた。０．０５％～１．００％を塗布した場合には、喫食開始直後からのサワー感の広がりに優れ、かつ全体的な香味のバランスも良い結果となった。特に０．２５％又は０．５０％を塗布した場合に、サワー感の広がりに非常に優れ、かつ全体的な香味のバランスが取れていて、非常に良い結果となった。塗布量が３．００％の場合には、喫食開始直後からの香味の広がりは非常に強く知覚されるものの、酸味がかなり強く出てしまい、全体的な香味のバランスに欠ける結果となった。塗布量が３．５０％の場合には、酸味が強すぎて喫食に適さない結果となった。
従って、塗布する香味物質がフマル酸である場合は、塗布量を０．０１％～３．００％、好ましくは０．０５％～１．００％、更に好ましくは０．２５％～０．５０％とするのが望ましい結果となった。 From Table 6, when the application amount of fumaric acid was 0.005% with respect to the gum weight, the effect of applying fumaric acid was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying fumaric acid was observed. When 0.05% to 1.00% was applied, the spread of sourness immediately after the start of eating was excellent, and the overall flavor balance was also good. In particular, when 0.25% or 0.50% was applied, the spread of sourness was very excellent, and the overall flavor was balanced, which was very good. When the coating amount was 3.00%, the spread of flavor immediately after the start of eating was perceived very strongly, but the sourness was considerably strong, resulting in a lack of overall flavor balance. When the coating amount was 3.50%, the acidity was too strong and the result was not suitable for eating.
Therefore, when the flavor substance to be applied is fumaric acid, the coating amount is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50. % Was a desirable result.
従って、塗布する香味物質がフマル酸である場合は、塗布量を０．０１％～３．００％、好ましくは０．０５％～１．００％、更に好ましくは０．２５％～０．５０％とするのが望ましい結果となった。 From Table 6, when the application amount of fumaric acid was 0.005% with respect to the gum weight, the effect of applying fumaric acid was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying fumaric acid was observed. When 0.05% to 1.00% was applied, the spread of sourness immediately after the start of eating was excellent, and the overall flavor balance was also good. In particular, when 0.25% or 0.50% was applied, the spread of sourness was very excellent, and the overall flavor was balanced, which was very good. When the coating amount was 3.00%, the spread of flavor immediately after the start of eating was perceived very strongly, but the sourness was considerably strong, resulting in a lack of overall flavor balance. When the coating amount was 3.50%, the acidity was too strong and the result was not suitable for eating.
Therefore, when the flavor substance to be applied is fumaric acid, the coating amount is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50. % Was a desirable result.
実施例１で製造したガムベースをもとに、表４に示す一般的な組成に従ってミキサーで混合して実施例１と同様にチューインガムを製造し、エクストルーダーで再練りした。再練りの後、エクストルーダーから押し出されたシート状のガムの左右両耳を切り落とし、フラワーダスターにて、レモン粉末香料を落下塗布した。レモン粉末香料の組成は賦形剤（アラビアガムなど）：香料成分＝８５：1５であった。その後、実施例１と同様に、取り粉を落下塗布し、圧延・裁断を行った。
レモン粉末香料の塗布量は、以下の表７の通りに、ガム重量に対して０．００５％～２．５０％の間で変化させた。製造された各々のチューインガムについて、実施例１と同様に、訓練された専門パネラーによって香味発現に関する総合的な官能評価を行い、評価結果について表７に示した。 Based on the gum base produced in Example 1, the chewing gum was produced in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 4, and re-kneaded with an extruder. After re-kneading, the left and right ears of the sheet-like gum extruded from the extruder were cut off, and lemon powder flavor was dropped and applied with a flower duster. The composition of the lemon powder flavor was excipient (such as gum arabic): flavor component = 85: 15. Thereafter, in the same manner as in Example 1, the powder was dropped and applied, and rolled and cut.
The application amount of the lemon powder flavor was changed between 0.005% and 2.50% with respect to the gum weight as shown in Table 7 below. About each manufactured chewing gum, the comprehensive sensory evaluation regarding flavor expression was performed by the trained professional panelist like Example 1, and the evaluation result was shown in Table 7.
レモン粉末香料の塗布量は、以下の表７の通りに、ガム重量に対して０．００５％～２．５０％の間で変化させた。製造された各々のチューインガムについて、実施例１と同様に、訓練された専門パネラーによって香味発現に関する総合的な官能評価を行い、評価結果について表７に示した。 Based on the gum base produced in Example 1, the chewing gum was produced in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 4, and re-kneaded with an extruder. After re-kneading, the left and right ears of the sheet-like gum extruded from the extruder were cut off, and lemon powder flavor was dropped and applied with a flower duster. The composition of the lemon powder flavor was excipient (such as gum arabic): flavor component = 85: 15. Thereafter, in the same manner as in Example 1, the powder was dropped and applied, and rolled and cut.
The application amount of the lemon powder flavor was changed between 0.005% and 2.50% with respect to the gum weight as shown in Table 7 below. About each manufactured chewing gum, the comprehensive sensory evaluation regarding flavor expression was performed by the trained professional panelist like Example 1, and the evaluation result was shown in Table 7.
表７より、レモン粉末香料の塗布量が、ガム重量に対して０．００５％である場合、レモン粉末香料を塗布した効果はほとんど感じられなかった。塗布量が０．０１％になると、弱いながらも喫食開始直後からの香味の広がりが増し、レモン粉末香料を塗布した効果が見られた。０．０５％～１．００％を塗布した場合には、喫食開始直後からのレモン香味の広がりに優れ、かつ全体的な香味のバランスも良い結果となった。特に０．２５％又は０．５０％を塗布した場合に、レモン香味の広がりに非常に優れ、かつ全体的な香味のバランスが取れていて、非常に良い結果となった。塗布量が２．００％の場合には、喫食開始直後からの香味の広がりは非常に強く知覚されるものの、苦渋味が強く出てしまい、全体的な香味のバランスに欠ける結果となった。塗布量が２．５０％の場合には、苦渋味が強すぎて喫食に適さない結果となった。
従って、塗布する香味物質がレモン粉末香料である場合は、塗布量を０．０１％～２．００％、好ましくは０．０５％～１．００％、更に好ましくは０．２５％～０．５０％とするのが望ましい結果となった。 From Table 7, when the application amount of the lemon powder flavor was 0.005% with respect to the gum weight, the effect of applying the lemon powder flavor was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying lemon powder flavor was seen. When 0.05% to 1.00% was applied, the spread of the lemon flavor immediately after the start of eating was excellent, and the overall flavor balance was also good. In particular, when 0.25% or 0.50% was applied, the spread of lemon flavor was very excellent, and the overall flavor was well balanced, resulting in very good results. When the coating amount was 2.00%, the spread of flavor immediately after the start of eating was perceived very strongly, but the bitter and astringent taste was strong, resulting in a lack of overall flavor balance. When the coating amount was 2.50%, the bitter and astringent taste was too strong, and the result was not suitable for eating.
Therefore, when the flavor substance to be applied is a lemon powder flavor, the coating amount is 0.01% to 2.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.00. A desirable result was 50%.
従って、塗布する香味物質がレモン粉末香料である場合は、塗布量を０．０１％～２．００％、好ましくは０．０５％～１．００％、更に好ましくは０．２５％～０．５０％とするのが望ましい結果となった。 From Table 7, when the application amount of the lemon powder flavor was 0.005% with respect to the gum weight, the effect of applying the lemon powder flavor was hardly felt. When the coating amount was 0.01%, the spread of flavor immediately after the start of eating increased although it was weak, and the effect of applying lemon powder flavor was seen. When 0.05% to 1.00% was applied, the spread of the lemon flavor immediately after the start of eating was excellent, and the overall flavor balance was also good. In particular, when 0.25% or 0.50% was applied, the spread of lemon flavor was very excellent, and the overall flavor was well balanced, resulting in very good results. When the coating amount was 2.00%, the spread of flavor immediately after the start of eating was perceived very strongly, but the bitter and astringent taste was strong, resulting in a lack of overall flavor balance. When the coating amount was 2.50%, the bitter and astringent taste was too strong, and the result was not suitable for eating.
Therefore, when the flavor substance to be applied is a lemon powder flavor, the coating amount is 0.01% to 2.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.00. A desirable result was 50%.
この出願は２０１０年７月３０日に出願された日本国特許出願第２０１０－１７２０８９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. 2010-172089 filed on July 30, 2010, the contents of which are incorporated herein by reference.
This application claims priority from Japanese Patent Application No. 2010-172089 filed on July 30, 2010, the contents of which are incorporated herein by reference.
Claims (5)
- ガムベースにガム原料を添加して混合することによりチューインガムを作成する混合工程、及び、作成したチューインガムに取り粉を塗布して圧延する圧延工程を含む非糖衣ガムの製造方法であって、
圧延工程において、取り粉とは独立に香味物質をチューインガムに塗布することを特徴とする、非糖衣ガムの製造方法。 A method for producing a non-sugar-coating gum comprising a mixing step of creating a chewing gum by adding a gum raw material to a gum base and mixing, and a rolling step of applying powder to the prepared chewing gum and rolling it,
A method for producing a non-sugar-coating gum, characterized in that, in the rolling step, a flavor substance is applied to the chewing gum independently of the powdering. - 前記香味物質は、取り粉を塗布する前にチューインガムに塗布されることを特徴とする、請求項１に記載の非糖衣ガムの製造方法。 The method for producing a non-sugar-coating gum according to claim 1, wherein the flavor substance is applied to the chewing gum before the powder is applied.
- 前記香味物質は粉末状であることを特徴とする、請求項１又は２に記載の非糖衣ガムの製造方法。 The method for producing a non-sugar-coating gum according to claim 1 or 2, wherein the flavor substance is in a powder form.
- 前記香味物質の塗布量はチューインガムに対し重量比で０．０１％～３．００％であることを特徴とする、請求項１～３のいずれか1項に記載の非糖衣ガムの製造方法。 The method for producing a non-sugar-coating gum according to any one of claims 1 to 3, wherein the amount of the flavoring substance applied is 0.01% to 3.00% by weight with respect to the chewing gum.
- 前記香味物質は粉末香料、酸味料、粉末果汁のいずれかであることを特徴とする、請求項１～４のいずれか１項に記載の非糖衣ガムの製造方法。
The method for producing a non-sugar-coating gum according to any one of claims 1 to 4, wherein the flavor substance is any one of a powder flavor, a sour agent, and a powdered fruit juice.
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| KR1020187030513A KR102015239B1 (en) | 2010-07-30 | 2011-07-26 | Method for producing chewing gum surface-coated with flavor substance |
| KR1020137004987A KR20130137141A (en) | 2010-07-30 | 2011-07-26 | Method for producing chewing gum surface-coated with flavor substance |
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| JP2010-172089 | 2010-07-30 | ||
| JP2010172089A JP2012029639A (en) | 2010-07-30 | 2010-07-30 | Method for producing chewing gum surface-coated with flavor substance |
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| PCT/JP2011/004189 WO2012014440A1 (en) | 2010-07-30 | 2011-07-26 | Method for producing chewing gum surface-coated with flavor substance |
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| JP (1) | JP2012029639A (en) |
| KR (2) | KR20130137141A (en) |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013074762A3 (en) * | 2011-11-17 | 2013-07-11 | Wm. Wrigley Jr. Comapany | Chewing gum compositions based on dried fruit powders |
| JP2016535599A (en) * | 2013-12-06 | 2016-11-17 | 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 | System and method for scoring and / or cutting chewing gum |
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| JPS5658457A (en) * | 1979-10-04 | 1981-05-21 | Warner Lambert Co | Aspartame sweetened chewing gum |
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| JP2001086937A (en) * | 1999-09-22 | 2001-04-03 | Kanebo Ltd | Flavor-releasing chewing gum |
| JP2003000157A (en) * | 2001-06-26 | 2003-01-07 | Freunt Ind Co Ltd | Food comprising grain sticking thereto and method for producing the same |
| WO2009073477A1 (en) * | 2007-11-29 | 2009-06-11 | Cadbury Adams Usa Llc | Particulate coating processing |
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| JPH06153804A (en) | 1992-11-25 | 1994-06-03 | Lotte Co Ltd | Chewing gum |
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- 2010-07-30 JP JP2010172089A patent/JP2012029639A/en active Pending
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- 2011-07-26 KR KR1020137004987A patent/KR20130137141A/en active Application Filing
- 2011-07-26 KR KR1020187030513A patent/KR102015239B1/en active IP Right Grant
- 2011-07-26 WO PCT/JP2011/004189 patent/WO2012014440A1/en active Application Filing
- 2011-07-28 TW TW100126786A patent/TWI620507B/en active
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| JPS4849962A (en) * | 1971-10-26 | 1973-07-14 | ||
| JPS4849963A (en) * | 1971-10-26 | 1973-07-14 | ||
| JPS51115960A (en) * | 1975-03-19 | 1976-10-13 | Life Savers Inc | Chewing gum having surface printed by solid particle of flavoring agent and method of producing the same |
| JPS5658457A (en) * | 1979-10-04 | 1981-05-21 | Warner Lambert Co | Aspartame sweetened chewing gum |
| JPS60500079A (en) * | 1982-12-27 | 1985-01-24 | ダブリユエム．ウリグリイ ジユニア カンパニ− | Chewing gum composition and sweetening method |
| JP2001086937A (en) * | 1999-09-22 | 2001-04-03 | Kanebo Ltd | Flavor-releasing chewing gum |
| JP2003000157A (en) * | 2001-06-26 | 2003-01-07 | Freunt Ind Co Ltd | Food comprising grain sticking thereto and method for producing the same |
| WO2009073477A1 (en) * | 2007-11-29 | 2009-06-11 | Cadbury Adams Usa Llc | Particulate coating processing |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013074762A3 (en) * | 2011-11-17 | 2013-07-11 | Wm. Wrigley Jr. Comapany | Chewing gum compositions based on dried fruit powders |
| US20140308394A1 (en) * | 2011-11-17 | 2014-10-16 | Wm. Wrigley Jr. Company | Chewing gum compositions based on dried fruit powders |
| US10736335B2 (en) * | 2011-11-17 | 2020-08-11 | Wm. Wrigley Jr. Company | Chewing gum compositions based on dried fruit powders |
| JP2016535599A (en) * | 2013-12-06 | 2016-11-17 | 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 | System and method for scoring and / or cutting chewing gum |
| US11800880B2 (en) | 2013-12-06 | 2023-10-31 | Intercontinental Great Brands Llc | System and method for scoring and/or cutting chewing gum |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20130137141A (en) | 2013-12-16 |
| KR102015239B1 (en) | 2019-08-27 |
| TW201218961A (en) | 2012-05-16 |
| TWI620507B (en) | 2018-04-11 |
| KR20180119690A (en) | 2018-11-02 |
| JP2012029639A (en) | 2012-02-16 |
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