CN107072241A - Three layers of candy - Google Patents
Three layers of candy Download PDFInfo
- Publication number
- CN107072241A CN107072241A CN201580052794.9A CN201580052794A CN107072241A CN 107072241 A CN107072241 A CN 107072241A CN 201580052794 A CN201580052794 A CN 201580052794A CN 107072241 A CN107072241 A CN 107072241A
- Authority
- CN
- China
- Prior art keywords
- layers
- chewing gum
- intermediate layer
- candy
- lower floor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 33
- 229940112822 chewing gum Drugs 0.000 claims abstract description 58
- 235000015218 chewing gum Nutrition 0.000 claims abstract description 58
- 239000002253 acid Substances 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 description 19
- 238000011156 evaluation Methods 0.000 description 16
- 230000006866 deterioration Effects 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 235000012976 tarts Nutrition 0.000 description 12
- 238000011109 contamination Methods 0.000 description 11
- 239000000203 mixture Substances 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 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
- 238000012790 confirmation Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- KVHQNWGLVVERFR-ACMTZBLWSA-N (3s)-3-amino-4-[[(2s)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid;6-methyl-2,2-dioxooxathiazin-4-one Chemical compound CC1=CC(=O)[NH2+]S(=O)(=O)O1.[O-]C(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 KVHQNWGLVVERFR-ACMTZBLWSA-N 0.000 description 2
- 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 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 241000360590 Erythrites Species 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 229960001504 aspartame acesulfame Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-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
- 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
- 230000001133 acceleration Effects 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 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
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of three layers of candy such as the excellent chewing gum of ageing stability.Three layers of chewing gum (three layers of candy) (1) of the present invention include the upper strata (2) being made up of the candy raw material containing chewing gum base and lower floor (3) and by upper strata (2) and lower floor (3) from the intermediate layer (4) of clamping up and down, and intermediate layer (4) are made up of the candy raw material for being combined with 2.0~10.0 weight % acid flavoring.
Description
Technical field
The present invention relates to a kind of three layers of candy, three layers of candy such as the tabular chewing gum for being related to three layers.
Background technology
In the past, in chewing gum, in order to strengthen fragrance, fragrance, proposed more to coordinate spices, the scheme of acid flavoring.
(referring for example to patent document 1 and 2)
For example, when the fruity tabular chewing gum of manufacture citrus system, in order to realize close to the fruit of reality
Fragrance, it may be considered that largely coordinate acid flavoring.
Prior art literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 2014-171412 publications
Patent document 2：Japanese Unexamined Patent Publication 2013-85553 publications
The content of the invention
Invent problem to be solved
In conventional tabular chewing gum, if coordinating acid flavoring, Jiu Huiguan with being more than 2.0 weight % in chewing gum total amount
Very high hygroscopic effect is observed, if tabular chewing gum product is preserved into certain time, chewing gum is just had and is attached to packaging
On paper, the fragrance of chewing gum deterioration etc the problem of.
Thus, the main object of the present invention (solution problem) is that there is provided excellent chewing gum of a kind of ageing stability etc.
Candy.
Another object of the present invention is to embody ageing stability, particularly strong tart flavour there is provided a kind of, and its
Three layers of stable candy in for a long time.
Method for solving problem
Invention described in technique for solving these problems scheme 1 is a kind of three layers of candy, it is characterised in that be bag
Formed containing the upper strata and lower floor being made up of the candy raw material containing chewing gum base and by the upper strata and lower floor from clamping up and down
Intermediate layer three layers of candy, the intermediate layer is made up of the candy raw material for being combined with 2.0~10.0 weight % acid flavoring.
The invention that technical scheme 2 is recorded is with three layers of candy described in the technical scheme 1 of following feature, i.e. in institute
State in upper strata and lower floor, be respectively cooperating with 0~2.0 weight % acid flavoring.
The invention that technical scheme 3 is recorded is three layers of candy described in the technical scheme 1 or 2 with following feature, i.e. institute
The thickness for stating intermediate layer is below 2.0mm.
Invention effect
In accordance with the invention it is possible to produce the acid flavoring for coordinating 2.0~5.0 weight % in candy total amount and embody non-
Chang Qiang tart flavour and sucting wet stability and fragrance, three layers of candy of the excellent in stability of mouthfeel.
Brief description of the drawings
Fig. 1 is the stereogram of three layers of chewing gum of three layers of candy as an embodiment of the invention.
Embodiment
Hereinafter, three layers of candy of the present invention are more specifically illustrated.
Embodiments of the present invention can be constituted as three layers of chewing gum.
Fig. 1 is (hereinafter referred to as " three layers of the three ply board shape chewing gum as three layers of candy of an embodiment of the invention
Chewing gum ".) 1 stereogram.
The intermediate layer 4 of three layers of chewing gum 1 clamping above and below comprising upper strata 2 and lower floor 3 and by upper strata 2 and lower floor 3.
Upper strata 2, lower floor 3 and intermediate layer 4 are in the present embodiment, fragrant by the mouth of the chewing gum base for example containing 30 weight % or so
Sugar composite is constituted.
The entirety of three layers of chewing gum 1 is constituted with laminal rectangle (strip).Its size is as one, short side S
For 12mm, long side L is that 43mm, the thickness T2 on upper strata 2 and the thickness T3 of lower floor 3 are identical size, is 1.2mm, intermediate layer 4
Thickness T4 is 1.0mm.
Moreover, as the composition of three layers of chewing gum 1, as long as the thickness T4 in intermediate layer 4 is below 2.0mm, in addition, phase
For the thickness T4 in intermediate layer 4, the thickness T2 on upper strata 2 and the thickness T3 of lower floor 3 are preferably maintained in following relation：
T4≤T2、T3
T2=T3
Three layers of chewing gum 1 are characterised by, in the chewing gum compositions for constituting intermediate layer 4, acid is combined with high proportion
Taste substance.Specifically, in the chewing gum compositions in intermediate layer 4, it is combined with 2.0~10.0 weight % acid flavoring.The opposing party
Face, the chewing gum compositions for constituting upper strata 2 and lower floor 3 are set as identical composition, and low ratio coordinates or mismatched acid flavoring.Tool
For body, in the chewing gum compositions of upper strata 2 and lower floor 3,0~2.0 weight % acid flavoring is combined with.
By being set to this composition, three layers of chewing gum 1 can be made to the candy (chewing gum) for embodying strong tart flavour, and
And, it is difficult to moisture absorption as caused by acid flavoring etc. is shown at the surface of three layers of chewing gum 1, the back side, as the suction that ensure that stabilization
Wet suppression, fragrance, the food of mouthfeel.
The manufacture method of three layers of chewing gum 1 is not particularly limited, for example can be as the previous application of present applicant
Japanese Unexamined Patent Publication 2013-198462 publications described in as manufacture.That is, the chewing gum of each layer is being produced according to well-established law
Afterwards, from outlet be divided into three layers of extruder in extrude simultaneously, and roll, shape.
Acid flavoring can be for example used selected from adipic acid, citric acid, gluconic acid, butanedioic acid, acetic acid, tartaric acid, lactic acid, richness
Horse acid, malic acid, phosphoric acid and their salt etc. are considered as one or more of strong acid of tart flavour in mouth.
Moreover, embodiments of the present invention are not limited to as three layers (whole layers on upper strata 2, intermediate layer 4 and lower floor 3)
Chewing gum comprising chewing gum base is constituted.Intermediate layer 4 among three layers can also use soft sweets, jelly, puree etc. to replace
Chewing gum.
Embodiment
According to above-mentioned manufacture method, unmated or low ratio is configured in upper strata 2 and lower floor 3 and coordinates the mouth of acid flavoring fragrant
Sugar, the chewing gum for coordinating acid flavoring at high proportion is configured in intermediate layer 4, three layers of chewing gum 1 of definite shape are produced.Coordinate such as
Shown in table 1 and table 2.
[table 1]
The chewing gum of upper strata lower floor coordinates
| Raw material name | (weight %) |
| Chewing gum base | 30.0 |
| Maltitol | 43.0~46.0 |
| Erythrite | 9.0 |
| Mannitol | 12.0 |
| Glycerine | 0.5 |
| Aspartame acesulfame potassium | 0.8 |
| Acid flavoring | 0~3.0 |
| Spices | 1.18 |
| Vitamin C | 0.01 |
| Pigment | 0.01 |
| Moisture | 0.5 |
| It is total | 100.0 |
The use level of ※ maltitols is changed with the increase and decrease of tart flavour amount use level.
[table 2]
The chewing gum in intermediate layer coordinates
| Raw material name | (weight %) |
| Chewing gum base | 30.0 |
| Maltitol | 25.0~39.0 |
| Erythrite | 12.0 |
| Mannitol | 15.0 |
| Glycerine | 0.4 |
| Aspartame acesulfame potassium | 0.9 |
| Acid flavoring | 1.0~15.0 |
| Spices | 0.96 |
| Vitamin C | 0.1 |
| Pigment | 0.3 |
| Moisture | 0.34 |
| It is total | 100.0 |
The use level of ※ maltitols is changed with the increase and decrease of tart flavour amount use level.
The size of each layer after shaping is adjusted to respectively, short side S is 12mm, long side L is 43mm.The thickness of each layer is adjusted
Whole to be, upper strata 2 and lower floor 3 are 1.2mm, and intermediate layer 4 is 1.0mm.
To three layers of chewing gum 1 after shaping, packed using silver-colored paper obtained by aluminium is fitted with paper.Used silver
About 3 times of the short side S for being sized to three layers of chewing gum 1 of paper, about 1.5 times of long side L of size.
Three layers of chewing gum 1 are positioned on silver-colored paper by the direction of longitudinal direction of long side L, the left and right foreign side to long side L is exposed
Silver-colored paper along long side L fold into after, by the silver-colored paper exposed to short side S foreign side up and down along short side S fold into, thus carried out three
The packaging of layer chewing gum 1.
For the stability of the quality that confirms three layers of chewing gum 1, accelerated aging test has been carried out.Add in hot and humid
Under fast aging condition, three layers of chewing gum 1 with silver-colored paper wrapper are stood 24 hours.To three layers of chewing gum 1 after accelerated ageing,
Respectively to thering is the presence or absence of attachment on undirected silver-colored paper, colour contamination to be confirmed, hygroscopic evaluation has been carried out.In addition, by passing through
The people of panel of expert 3 of training to three layers of chewing gum 1 having chewed respectively with regard to whether fragrance can be experienced, the deterioration of mouthfeel is carried out
Evaluate.
In table 3, there is shown the hygroscopic evaluation of three layers of chewing gum 1.
[table 3]
Assessment item：Hygroscopicity
Metewand in hygroscopic evaluation is as follows.
[hygroscopicity metewand]
◎ to the colour contamination of silver-colored paper, does not also adhere to.
Zero although it is observed that a small amount of colour contamination to silver-colored paper, attachment, but can be peeled off from silver-colored paper.
Although zero ' it is observed that slightly strong colour contamination to silver-colored paper, attachment, but can be peeled off from silver-colored paper.
△ is observed that strong colour contamination to silver-colored paper, attachment, it is difficult to peeled off from silver-colored paper.
× it is observed that the violent colour contamination to silver-colored paper, attachment, it is impossible to peeled off from silver-colored paper.
The result of hygroscopic evaluation is as follows shown in comment.
[comment that hygroscopicity is evaluated]
Acid flavoring in intermediate layer 4 is that the acid flavoring below 10.0 weight % and in upper strata 2 and lower floor 3 is 2.0 weights
In the case of the scope for measuring below %, it can be peeled off from silver-colored paper, be the less result of hygroscopicity.But, the acid in intermediate layer 4
In the case that taste substance is 15.0 weight %, confirm there is the obvious moisture absorption for the degree that three layers of chewing gum 1 can not be peeled off from silver-colored paper.
In addition, in the case that the acid flavoring in upper strata 2 and lower floor 3 is 3.0 weight %, the acid flavoring in intermediate layer 4 is 5.0 weights
When measuring more than %, it is difficult to peel off three layers of chewing gum 1 from silver-colored paper, confirmation has strong moisture absorption.
Thus, it is preferable to the acid flavoring in intermediate layer 4 is set to below 10.0 weight %, by the tart flavour in upper strata 2 and lower floor 3
Material is set to 0~2.0 weight %.
The evaluation of the fragrance of three layers of chewing gum 1 is represented in table 4.
[table 4]
Assessment item：Fragrance
Metewand in the evaluation of fragrance is as follows.
[metewand of fragrance]
◎ is substantially not felt by deterioration, with very good fragrance.
Zero although deterioration can be experienced somewhat, but with good fragrance.
Although zero ' can experience a little deterioration, but not observe peculiar smell foreign odor.
△ can experience big deterioration, and peculiar smell foreign odor is worrying.
× violent deterioration can be experienced, peculiar smell foreign odor is obvious.
The result of the evaluation of fragrance is as shown in following comment.
[comment of the evaluation of fragrance]
Acid flavoring in intermediate layer 4 is that the acid flavoring below 10.0 weight % and in upper strata 2 and lower floor 3 is 2.0 weights
Even if the deterioration of a little fragrance can be experienced, but it is that not can confirm that peculiar smell is different in the case of the scope for measuring below %
Smelly result.But, in the case that the acid flavoring in upper strata 2 and lower floor 3 is 3.0 weight %, confirmation has peculiar smell foreign odor.It is right
This deterioration that may be considered caused by the moisture absorption of fragrance component etc. causes.In addition, the acid flavoring in intermediate layer 4 is 15.0 weights
It is the obvious result of peculiar smell foreign odor when the acid flavoring in upper strata 2 and lower floor 3 is more than 1.0 weight in the case of measuring %.
Thus, it is preferable to the acid flavoring in intermediate layer 4 is set to below 10.0 weight %, by the tart flavour in upper strata 2 and lower floor 3
Material is set to 0~2.0 weight %.
In table 5, there is shown the evaluation of the mouthfeel of three layers of chewing gum 1.
[table 5]
Assessment item：Mouthfeel
Metewand in the evaluation of mouthfeel is as follows.
[metewand of mouthfeel]
◎ has very good mouthfeel.
Zero although experience a small amount of deterioration, but with good mouthfeel.
Although zero ' experiences deterioration, but remains good mouthfeel.
△ deteriorations are obvious, with undesirable mouthfeel.
× deterioration is violent, with inedible mouthfeel.
The evaluation result of mouthfeel is as shown in following comment.
[comment of the evaluation of mouthfeel]
Acid flavoring in intermediate layer 4 is that the acid flavoring below 10.0 weight % and in upper strata 2 and lower floor 3 is 2.0 weights
It is the result for remaining good mouthfeel in the case of the scope for measuring below %.But, the acid flavoring in upper strata 2 and lower floor 3
It is with undesirable mouthfeel when the acid flavoring in intermediate layer 4 is more than 5.0 weight % in the case of for 3.0 weight %
As a result.This may be considered caused by moisture absorption tacky etc. causes.In addition, the acid flavoring in intermediate layer 4 is 15.0 weights
It is that the deterioration of mouthfeel is acutely unsuitable for when the acid flavoring in upper strata 2 and lower floor 3 is more than 2.0 weight in the case of measuring %
Edible result.
Thus, it is preferable to the acid flavoring in intermediate layer 4 is set to below 10.0 weight %, by the tart flavour in upper strata 2 and lower floor 3
Material is set to 0~2.0 weight %.
If the evaluation result of comprehensive hygroscopicity fragrance mouthfeel, obtains following result, i.e. preferably by intermediate layer
Acid flavoring in 4 is set to below 10.0 weight %, and the acid flavoring in upper strata 2 and lower floor 3 is set into 0~2.0 weight %.
If moreover, from embody strong tart flavour and from the viewpoint of strengthening delicious degree, preferably by the tart flavour in intermediate layer 4
Material is set to more than 2.0 weight %.
[the thickness T4 in change intermediate layer 4 hygroscopic evaluation]
In addition, in the case where changing the thickness T4 in intermediate layer 4, have rated hygroscopicity.
The manufacture of three layers of chewing gum 1 is carried out identically with above-mentioned example, after silver-colored paper wrapper, in hot and humid acceleration
24 hours are stood under aging condition, thus hygroscopicity is evaluated.
The cooperation of three layers of chewing gum 1 is according to table 1 and the cooperation table of table 2 so that the acid flavoring in intermediate layer 4 is 5.0 weights
It is 1.0 weight % to measure the acid flavoring in %, and upper strata 2 and lower floor 3.The size of each layer after shaping is adjusted to respectively, it is short
Side S is 12mm, and long side L is 43mm, the thickness of each layer is adjusted to, upper strata 2 and lower floor 3 are fixed on 1.2mm, and intermediate layer 4 is
1.0mm、1.5mm、2.0mm、2.5mm。
Hygroscopic evaluation result is represented in table 6.
[table 6]
Assessment item：Change the hygroscopicity during thickness in intermediate layer
| The thickness (mm) in intermediate layer | Hygroscopic evaluation result |
| 1.0 | ○ |
| 1.5 | ○ |
| 2.0 | ○' |
| 2.5 | △ |
Hygroscopic metewand is as follows.
[hygroscopic metewand]
◎ to the colour contamination of silver-colored paper, does not also adhere to.
Zero although it is observed that a small amount of colour contamination to silver-colored paper, attachment, but can be peeled off from silver-colored paper.
Although zero ' it is observed that slightly strong colour contamination to silver-colored paper, attachment, but can be peeled off from silver-colored paper.
△ is observed that strong colour contamination to silver-colored paper, attachment, it is difficult to peeled off from silver-colored paper.
× it is observed that the violent colour contamination to silver-colored paper, attachment, it is impossible to peeled off from silver-colored paper.
To change intermediate layer 4 thickness T4 when hygroscopicity evaluate comment it is as follows.
[comment evaluated hygroscopicity]
In the case where the thickness T4 in intermediate layer 4 is below 2.0mm, it can be peeled off from silver-colored paper, be the less knot of hygroscopicity
Really.But, in the case where the thickness T4 in intermediate layer 4 is 2.5mm, it is difficult to which three layers of chewing gum 1 are peeled off from silver-colored paper, confirmation has strong
Strong moisture absorption.
Thus, the thickness T4 in intermediate layer 4 is preferably set to below 2.0mm.
Industrial applicability
According to the present invention it is possible to provide as the tart flavour of candy and other fragrance fully and ageing stability is excellent
Three layers of candy are beneficial for candy market.
The explanation of symbol
1 three layers of chewing gum (three layers of candy)
2 upper stratas
3 lower floors
4 intermediate layers
S short sides
The long sides of L
The thickness on T2 upper stratas 2
The thickness of T3 lower floors 3
The thickness in T4 intermediate layers 4
Claims (3)
1. a kind of three layers of candy, it is characterised in that
It is to include the upper strata being made up of the candy raw material containing chewing gum base and lower floor and by the upper strata and lower floor above and below
Three layers of candy in the intermediate layer of clamping,
The intermediate layer is made up of the candy raw material for being combined with 2.0~10.0 weight % acid flavoring.
2. three layers of candy according to claim 1, it is characterised in that
0~2.0 weight % acid flavoring is respectively cooperating with the upper strata and lower floor.
3. three layers of candy according to claim 1 or 2, it is characterised in that
The thickness in the intermediate layer is below 2.0mm.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-236813 | 2014-11-21 | ||
| JP2014236813A JP2016096783A (en) | 2014-11-21 | 2014-11-21 | Three layered confectionery |
| PCT/JP2015/082130 WO2016080349A1 (en) | 2014-11-21 | 2015-11-16 | Three-layer confection |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107072241A true CN107072241A (en) | 2017-08-18 |
Family
ID=56013886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201580052794.9A Pending CN107072241A (en) | 2014-11-21 | 2015-11-16 | Three layers of candy |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP2016096783A (en) |
| KR (1) | KR20170086463A (en) |
| CN (1) | CN107072241A (en) |
| TW (1) | TW201625139A (en) |
| WO (1) | WO2016080349A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0530914A (en) * | 1991-07-31 | 1993-02-09 | Kanebo Ltd | Chewing gum |
| CN1318980A (en) * | 1999-08-05 | 2001-10-24 | Wm.雷格利Jr.公司 | Confectionery products having improved shelf life and methods for their production |
| CN102083321A (en) * | 2008-05-02 | 2011-06-01 | 吉百利亚当斯美国有限责任公司 | Sugar-free isomalt confectionery and method of making same |
| CN102802431A (en) * | 2009-12-21 | 2012-11-28 | 卡夫食品环球品牌有限责任公司 | Coated multi-region confectionery and methods of making the same |
| TW201400029A (en) * | 2012-03-26 | 2014-01-01 | Lotte Co Ltd | Temporally stable improved three-layered confection |
| CN104068197A (en) * | 2007-02-26 | 2014-10-01 | 洲际大品牌有限责任公司 | Multi-region chewing gum composition including isomalt gum region |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4656039A (en) * | 1985-07-11 | 1987-04-07 | Nabisco Brands, Inc. | Layered chewing gum with moisture impervious outer layer |
| JP2796425B2 (en) * | 1990-11-09 | 1998-09-10 | 鐘紡株式会社 | Manufacturing method of multi-layer plate-shaped gum candy |
| JP2955130B2 (en) * | 1992-07-30 | 1999-10-04 | 鐘紡株式会社 | Combination chewing gum |
-
2014
- 2014-11-21 JP JP2014236813A patent/JP2016096783A/en active Pending
-
2015
- 2015-11-16 KR KR1020177007444A patent/KR20170086463A/en not_active Withdrawn
- 2015-11-16 CN CN201580052794.9A patent/CN107072241A/en active Pending
- 2015-11-16 WO PCT/JP2015/082130 patent/WO2016080349A1/en active Application Filing
- 2015-11-20 TW TW104138548A patent/TW201625139A/en unknown
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0530914A (en) * | 1991-07-31 | 1993-02-09 | Kanebo Ltd | Chewing gum |
| CN1318980A (en) * | 1999-08-05 | 2001-10-24 | Wm.雷格利Jr.公司 | Confectionery products having improved shelf life and methods for their production |
| CN104068197A (en) * | 2007-02-26 | 2014-10-01 | 洲际大品牌有限责任公司 | Multi-region chewing gum composition including isomalt gum region |
| CN102083321A (en) * | 2008-05-02 | 2011-06-01 | 吉百利亚当斯美国有限责任公司 | Sugar-free isomalt confectionery and method of making same |
| CN102802431A (en) * | 2009-12-21 | 2012-11-28 | 卡夫食品环球品牌有限责任公司 | Coated multi-region confectionery and methods of making the same |
| TW201400029A (en) * | 2012-03-26 | 2014-01-01 | Lotte Co Ltd | Temporally stable improved three-layered confection |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016096783A (en) | 2016-05-30 |
| TW201625139A (en) | 2016-07-16 |
| WO2016080349A1 (en) | 2016-05-26 |
| KR20170086463A (en) | 2017-07-26 |
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