JP6918606B2 - Sustained release composition of water-soluble substances - Google Patents

Description

The present invention relates to a composition characterized by a sustained release of a water-soluble substance, particularly a chewing gum characterized by a sustained release of a water-soluble taste component.

In foods, especially chewing gum, the short duration of taste has been pointed out as a drawback. Therefore, improving the sustainability of taste has been an issue for many years, and various attempts have been made so far to solve this issue.
For example, Patent Document 1 describes a confectionery composition containing a cooked sugar moiety uniformly dispersed in an elastomer moiety and an improved release component contained in the cooked sugar moiety. Then, since the improved release component is a component sealed with an encapsulating material, early and long-term release of the component is achieved.

Further, in Patent Document 2, chewing gum containing an encapsulated food grade acid obtained by melt-blending a polyvinyl acetate, a fatty acid salt, and a food grade acid maintains a soft chewing texture even during long-term chewing, and maintains a soft chewing texture for a long period of time. It is stated to release food grade acids.

Patent Document 3 describes chewing gum using a flavor supply composition for chewing gum obtained by pulverizing a mixture of polyvinyl acetate, an emulsifier, a wax, a flavor and / or a flavoring agent. Then, it is described that by using the flavor supply composition for chewing gum, the release intensity and duration of the aroma and taste of the chewing gum are improved, hardening is prevented, and the palatability is improved.

Further, Patent Document 4 describes a composition containing an active ingredient as a taste ingredient and a taste enhancer. Then, it is described that by encapsulating the taste enhancer, the release of the taste enhancer from the composition is controlled, thereby delaying the release rate at the time of feeding. Further, Patent Document 5 describes, in particular, a sweetness enhancer as a taste enhancer.

Japanese Patent No. 4694619 Japanese Patent No. 5856288 Japanese Unexamined Patent Publication No. 2014-064510 Japanese Patent No. 4750184 Japanese Patent No. 5243563

However, in the methods described in Patent Documents 1 to 3, it is necessary to enclose the taste component, and there is a problem that the productivity is lowered as compared with the conventional method for producing chewing gum. Further, in the compositions described in Patent Documents 4 and 5, it is necessary to add a chemical substance as a taste enhancer in addition to the taste component, which is not preferable from the viewpoint of consumer sentiment.

An object of the present invention is to provide a composition characterized by sustained release of a water-soluble substance, particularly a chewing gum characterized by sustained release of a water-soluble taste component to improve the durability of taste. ..

As a result of diligent studies, the present inventors have found that the content of the gum base and the content of the rubber component in the composition have a certain relationship with each other to improve the taste persistence.

That is, the present invention is a composition containing at least a gum base containing a rubber component and a water-soluble taste component, and the content (% by weight) of the gum base and the content (weight) of the rubber component in the composition. %) Provided is a composition characterized by having a product of numerical values of 160.0 or more and 600.0 or less.

According to the present invention, the water-soluble taste component in the composition can be gradually released at the time of eating, and a composition having improved taste persistence as compared with the conventional one is provided.

It is a figure which shows the moisture content (weight%) of the composition 1-9 and the comparative composition 1 before and after chewing. It is a figure which shows the residual ratio of aspartame of compositions 1-9 and comparative composition 1 after mastication. It is a figure which shows the evaluation of the sweetness intensity of the composition 3 and the comparative composition 1 by the Time Integrity method. It is a figure which shows the evaluation of the sweetness intensity of the composition 10 and the comparative composition 2 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the composition 11 and 12 and the comparative composition 3 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the composition 13 and the comparative composition 4 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the composition 14 and the comparative composition 3 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the composition 16 and the comparative composition 5 by the Time Integrity method. It is a figure which shows the water content of the composition 16 and the comparative composition 5 before and after chewing. It is a figure which shows the evaluation of the acidity intensity of the composition 17 and the comparative composition 6 by the Time Integrity method. It is a figure which shows the water content of the composition 17 and the comparative composition 6 before and after chewing. It is a figure which shows the evaluation of the acidity intensity of the composition 18-20 and the comparative composition 3 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the comparative compositions 7-9 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the composition 11 and composition 21 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the composition 12 and the composition 22 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the composition 11 and composition 23 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the composition 12 and the composition 24 by the Time Integrity method. It is a figure which shows the evaluation of the acidity intensity of the compositions 25-27 by the Time Integrity method.

The present invention relates to a composition containing at least a water-soluble taste component and a gum base, and more particularly to a chewing gum containing at least a water-soluble taste component and a gum base.

(Composition)
The gum base contained in the composition of the present invention contains rubber components such as natural rubber and synthetic rubber, and other components.

Natural rubber is a rubber component contained in sap collected from trees belonging to Sapotaceae, Apocynaceae, Apocynaceae, Spurgeaceae, etc. Examples thereof include, but are not limited to, chikle as a main component and gelton containing a polymer of isoprene and triterpen as a main component obtained from the sap of gelton, which is a tree of the Apocynaceae family.

Further, examples of the synthetic rubber include, but are not limited to, polyisobutylene, polyisopropylene, isobutylene-isoprene copolymer, styrene-butadiene rubber, and the like.

These rubber components may be used alone or in combination of two or more. The gum base contained in the composition of the present invention preferably contains polyisobutylene as a synthetic rubber.

The molecular weight of these rubber components is not particularly limited, but a rubber component having a weight average molecular weight of 40,000 (Mw) or more and 400,000 (Mw) or less can be preferably used. If the weight average molecular weight deviates significantly from this range, for example, if the weight average molecular weight is too small, it becomes difficult to slowly release the water-soluble taste component from the composition, and if the weight average molecular weight is too large, the composition. It causes a problem that the chewing comfort of an object becomes uncomfortable.

Other components contained in the gum base include, for example, polyvinyl acetate, ester gum, wax, fats and oils, emulsifiers, fillers and the like. Polyvinyl acetate is used for the purpose of adjusting the chewing comfort. Ester gum is also used for the purpose of imparting plumpness and strengthening the film of balloon gum. Waxes and fats and oils are used as plasticizers to adjust the hardness of the gum base. The emulsifier is used for the purpose of improving the dispersibility of the gum-based raw material, softening the texture of the composition, and preventing toothing. The filler is used for the purpose of adjusting the elasticity and chewing comfort of the composition.
Depending on the purpose of the gum, these components may be used alone or in combination of two or more.

The polyvinyl acetate having a weight average molecular weight of 8,000 (Mw) or more and 90,000 (Mw) or less is preferable, but the polyvinyl acetate is not limited thereto.
Ester gums include, but are limited to, rosin (pine fat) glycerol esters, hydrogenated rosin glycerol esters, partially dimerized rosin glycerol esters, and polymerized rosin glycerol esters. It's not something.
Examples of the wax include, but are not limited to, rice wax, candelilla wax, carnauba wax, microcrystalline wax and the like.
Examples of fats and oils include, but are not limited to, hydrogenated vegetable oils such as hydrogenated soybean oil and hydrogenated rapeseed oil.
Examples of the emulsifier include, but are not limited to, diacetoglycerin monolaurate, glyceryl monostearate, fatty acid monoglyceride, fatty acid diglyceride, sorbitan fatty acid ester, and sugar ester.
Examples of the filler include, but are not limited to, calcium carbonate, magnesium silicate, and the like.

As a result of the study of the inventor, in order to enable the sustained release of the water-soluble taste component from the composition of the present invention at the time of eating, the content of the gum base and the content of the rubber component contained in the composition are determined. We found that a certain relationship was required. That is, when the product of the numerical value of the content (% by weight) of the gum base and the content (% by weight) of the rubber component in the composition of the present invention is 160.0 or more and 600.0 or less, the water content in the composition is water-soluble. The sex taste component can be released slowly, and the taste persistence of the composition can be improved. Further, it is more preferable that the product of the numerical value of the content of the gum base (% by weight) and the content of the rubber component (% by weight) in the composition is in the range of 165.0 or more and 585.0 or less, more preferably 205.0. It is more preferably in the range of 585.0 or less. When the product of the value of the gum base content (% by weight) and the content of the rubber component (% by weight) in the composition was smaller than 160.0, the improvement in the taste persistence of the composition could not be confirmed. .. If the product of the gum base content (% by weight) and the rubber component content (% by weight) in the composition is larger than 600.0, the composition becomes too hard and has a poor texture. It became.

The content of the gum base contained in the composition of the present invention is preferably 28.0% by weight or more. When the content of the gum base in the composition is 28.0% by weight or more, the taste persistence of the composition can be further improved. The content of the gum base in the composition is more preferably 40.0% by weight or more, and most preferably 45.0% by weight or more. The content of the gum base contained in the composition of the present invention is preferably 70.0% by weight or less. When the content of the gum base in the composition is more than 70.0% by weight, the composition becomes hard and the texture becomes poor. Further, when the composition is formed, it becomes difficult to extrude / roll from a mixer or cut with a cutter. The content of the gum base in the composition is more preferably 60.0% by weight or less, and most preferably 55.0% by weight or less.

The content of the rubber component contained in the composition of the present invention is preferably 3.0% by weight or more and 12.0% by weight or less, and more preferably 3.6% by weight or more and 11.8% by weight or less. preferable. When the content of the rubber component in the composition is less than 3.0% by weight, it becomes difficult to slowly release the water-soluble taste component from the composition. If the content of the rubber component in the composition is more than 12.0% by weight, the composition becomes hard and the texture deteriorates, and when the composition is formed, it is extruded / rolled from a mixer or cut with a cutter. It will be difficult. When the content of the rubber component in the composition of the present invention is within this range, the taste persistence of the composition can be further improved.

The composition of the present invention contains sweeteners and acidulants as water-soluble taste components and other components.

As a sweetener as a water-soluble taste component, for example, as a high-sweetness sweetener, aspartame, acesulfam potassium, α-glucosyl transferase-treated stevia, ariteme, saccharin extract (glycyrrhizin), triammonium glycyrrhizinate, triammonyl glycyrrhizinate Potassium, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, sodium saccharin, cyclamate, scullose, stevia extract, stevia powder, taumatin (somatin), tenryocha extract, nyseria Berry extract, neotheme, neohesperidin dihydrocalcone, fructosyl transferase-treated Stevia, Brazilian saccharin extract, miracle fruit extract, lacanca extract, enzyme-treated saccharin, enzymatically decomposed saccharin, advantage, etc., but are limited to these. It is not something that is done. In addition, as other sweeteners of high-sweetness sweeteners, monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, lambnorth, ribose, isomerized liquid sugar, N-acetylglucosamine; isotulose, sucrose. , Trehalulose, Trehalose, Neotrehalose, Palatinose (isomaltulose), Maltulose, Meribios, Lactulose, Lactose and other disaccharides; Etc.), oligo-N-acetylglucosamine, galactosylglucose, galactosyllactose, galactopyranosyl (β1-3) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-3) glucopyranose, galactopulose Pyranosyl (β1-6) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranose, xylooligosaccharides (xylotiose, xylobiose, etc.), gentiooligosaccharides (gentiobioses, gentiotris, etc.) Aus, gentiotetraose, etc.), stachiose, theandeoligo, nigerooligosaccharide (nigerose, etc.), palatinose oligosaccharide, palatinose syrup, fructo-oligosaccharide (kestose, nistose, etc.), fructofuranosyl nistose, polydextrose, maltosyl-β-cyclo Oligosaccharides such as dextrin, maltooligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound water candy (coupling sugar), soybean oligosaccharides, converted sugars, water candy; isomartitol, erythritol, xylitol , Gglycerol, sorbitol, palatinit, multitor, maltotetritor, maltotriitol, mannitol, lactitol, reduced palatinose, reduced isomalto-oligosaccharide, reduced xylooligosaccharide, reduced genthio-oligosaccharide, reduced maltose water candy, reduced water candy and other sugar alcohols; Other examples include, but are not limited to, honey, fruit juice, fruit juice concentrate, and the like. These sweeteners can be used alone or in any combination of two or more. For these sweeteners, 0.1% by weight or more and 5.0% by weight or less for high-sweetness sweeteners, and 30.0% by weight or more and 72.0% by weight or less for other sweeteners are blended in the composition. However, it is not limited to this range.

Examples of the acidulant as a water-soluble taste component include citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, DL-malic acid, DL-sodium malate, fumaric acid, and monosodium fumarate. , Malic acid, itaconic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-tartaric acid Examples thereof include, but are not limited to, sodium, sodium L-tartaric acid, lactic acid, sodium lactate, acetic acid, phytic acid, and malic acid. As for the acidulant, it is preferable to add 0.5% by weight or more and 5.0% by weight or less to the composition, but the acidulant is not limited to this range.

Examples of other components include components such as fragrances and coloring agents.

Fragrances include citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil, mint essential oils such as peppermint oil, sparemint oil, all spices, anis seeds, basil, laurel, Known spice essential oils such as cardamon, celery, cloves, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, rosemary, pepper; , Citral, L-menthol, Eugenol, Synnamic Aldehide, Anetol, Perillaaldehide, Vanillin, γ-Undecalactone, Allyl caproate, L-Carbon, Martor, etc., as well as known isolated or synthetic fragrances, and Examples thereof include citrus essential oils, mint essential oils, spice essential oils, or mixed fragrances in which isolated / synthetic fragrances are mixed at a ratio according to the purpose to express citrus fragrances, mixed mint, various fruits, and the like. , Not limited to these. As for the fragrance, it is preferable to add 0.1% by weight or more and 12.0% by weight or less to the composition, but the fragrance is not limited to this range.

Colorants include β-carotene, carotenoid pigments, capsicum pigments, anato-pigments, madder pigments, orange pigments, cacao pigments, cutinashi pigments, chlorophyll, cicon pigments, erythrosine, tartrazine, onion pigments, tomato pigments, marigold pigments, and lutein. , Caramel dye, copper chlorophyll, grape skin pigment, riboflavin, sodium riboflavin 5'-phosphate, and the like, but are not limited thereto. These colorants may be used alone or in combination of two or more. These colorants are preferably blended in the composition in an amount of 0.01% by weight or more and 4.0% by weight or less, but are not limited to this range.

(Manufacturing method of composition)
The composition of the present invention can be produced by a usual method for producing gum, for example, the following method, but the composition is not limited to these exemplary methods.
First, the above gum-based components are mixed using a mixer so that the product of the numerical values of the gum-based content (% by weight) and the rubber component content (% by weight) in the composition is 160.0 or more and 600.0 or less. Can be kneaded to produce a gum base. Further, a rubber component is added to a commercially available gum base so that the product of the numerical value of the content (% by weight) of the gum base and the content (% by weight) of the rubber component in the composition is 160.0 or more and 600.0 or less. A gum base may be used. The kneading temperature and time during the production of the gum base are not particularly limited as long as the temperature and time at which the gum base components are sufficiently mixed are not particularly limited, but are, for example, 10 to 180 minutes at 60 to 130 ° C.

The composition of the present invention can be obtained by adding a water-soluble taste component and other components to the gum base thus obtained, kneading with a mixer, molding, and aging.
Examples of the kneading method include a method of kneading a mixture of a gum base, a water-soluble taste component and other components at once with a mixer. Another method is to knead the kneaded gum base with one or more components of the water-soluble taste component and other components, then add the remaining components of the water-soluble taste component and other components, and further knead. Be done. In addition to this, there is also a method of kneading the gum base while sequentially adding each component of the water-soluble taste component and other components. The conditions for kneading are not particularly limited as long as the components are sufficiently mixed, and examples thereof include conditions for kneading at about 60 ° C. for 5 to 30 minutes. As a molding method, a composition such as a plate, granules, and spheres can be obtained by molding by using a molding device such as an extruder (extruder), a filling machine, a cutter (cutting machine), and a mold. Then, it is aged at 15 to 25 ° C. for 12 to 336 hours to obtain the composition of the present invention.

The composition of the present invention may be covered with a sugar coating. Coating with sugar coating can be performed by a conventional method.

Examples and comparative examples will be described below, but the present invention is not limited thereto.

[Manufacturing of composition]
The compositions and comparative compositions of the present invention were produced by the methods shown below.

(Composition 1)
Mix the gum base A and aspartame shown in Table 1 so that the components of each component are sufficiently mixed so that the content (% by weight) of the gum base and aspartame as a high-sweetness sweetener in the composition is as shown in Table 3. Kneaded with. After that, as other sweeteners, a mixture of xylitol, maltitol and reduced maltose sugar candy (hereinafter referred to as "sweetener 1"), and as other ingredients, a mixture of softener, monoglyceride and glycerin (hereinafter, "other ingredients"). ”) Was added according to the formulation shown in Table 3, kneaded sufficiently with a mixer for 5 minutes, rolled and then cut with a cutter to form a mold. Then, it was aged at room temperature (15 ° C. to 25 ° C.) to obtain 2.1 g of Composition 1 per grain.

(Comparative Composition 1)
Aspartame as a high-intensity sweetener, sweetener 1, and other ingredients are sequentially added to the gum base A shown in Table 1 according to the formulation shown in Table 4, and each ingredient is sufficient from the time when all the ingredients have been added. Kneaded with a mixer for 5 minutes to mix with. After that, the comparative composition 1 was obtained by the same method as the method for producing the composition 1.

(Composition 2)
First, the gum base A shown in Table 1 and the polyisobutylene B shown in Table 2 are kneaded with a mixer so that the contents of the rubber component in the composition are 6.7% by weight so that the components are sufficiently mixed. A gum base was prepared. Next, the gum base and aspartame as a high-intensity sweetener were kneaded with a mixer according to the formulation shown in Table 3 so that the respective components were sufficiently mixed. Subsequently, a mixture of Sweetener 1 and other ingredients was added to the kneaded product according to the formulation shown in Table 3, the mixture was sufficiently kneaded with a mixer for 5 minutes, rolled, and then cut with a cutter to form a molded product. Then, it was aged at room temperature to obtain 2.1 g of composition 2 per grain.

(Composition 3)
Composition 2 except that polyisobutylene B and E (weight ratio 2.3: 1.7) shown in Table 2 were used so that the content of the rubber component in the composition was 7.8% by weight. Composition 3 was obtained in the same manner as in the production method of.

(Composition 4)
Composition 4 was obtained in the same manner as in the production method of composition 2 except that polyisobutylene A shown in Table 2 was used so that the content of the rubber component in the composition was 11.8% by weight. rice field.

(Composition 5)
Composition 5 was obtained in the same manner as in the production method of composition 2 except that polyisobutylene B shown in Table 2 was used so that the content of the rubber component in the composition was 11.8% by weight. rice field.

(Composition 6)
Composition 6 was obtained in the same manner as in the production method of composition 2 except that polyisobutylene C shown in Table 2 was used so that the content of the rubber component in the composition was 11.8% by weight. rice field.

(Composition 7)
Composition 7 was obtained in the same manner as in the production method of composition 2 except that polyisobutylene D shown in Table 2 was used so that the content of the rubber component in the composition was 11.8% by weight. rice field.

(Composition 8)
First, the raw materials of the gum base B shown in Table 1 and the polyisobutylene B shown in Table 2 are sufficiently mixed with each other so that the content of the rubber component in the composition is 11.0% by weight. , Kneaded with a mixer to prepare a gum base. After that, the composition 8 was obtained by the same method as the method for producing the composition 2.

(Composition 9)
First, the raw materials of the gum base A shown in Table 1 and the polyisobutylene B shown in Table 2 are sufficiently mixed with each other so that the content of the rubber component in the composition is 7.0% by weight. , Kneaded with a mixer to prepare a gum base. After that, the composition 9 was obtained by the same method as the method for producing the composition 2.

(Composition 10)
First, the gum base A shown in Table 1 and the polyisobutylene B and E shown in Table 2 (weight ratio 2.3: 1.7) so that the content of the rubber component in the composition is 7.6% by weight. Was kneaded with a mixer to prepare a gum base so that each component was sufficiently mixed. Citric acid as an acidulant was added to this gum base according to the formulation shown in Table 3, and the mixture was sufficiently kneaded with a mixer so that the components were sufficiently mixed. Then, according to the formulation shown in Table 3, a sweetener consisting of sweetener 1 and acesulfame potassium as a high-sweetness sweetener, and a mixture of other ingredients were added, kneaded thoroughly with a mixer for 5 minutes, rolled, and then cut with a cutter. It was molded by doing. Then, it was aged at room temperature to obtain 2.1 g of the composition 10 per grain.

(Comparative Composition 2)
The composition of the gum base A shown in Table 1, citric acid as an acidulant, a sweetener consisting of sweetener 1 and acesulfame potassium as a high-intensity sweetener, and other ingredients according to the formulation shown in Table 4. Comparative composition 2 was obtained in the same manner as in the production method of product 1.

(Composition 11)
A mixer is sufficient so that the gum base A and citric acid shown in Table 1 are sufficiently mixed with each other so that the content (% by weight) of the gum base and citric acid as an acidulant in the composition is as shown in Table 3. Kneaded in. Then, as a sweetener, a sweetener composed of a mixture of xylitol, reduced isomaltulose and reduced maltose starch syrup (hereinafter referred to as "sweetener 2"), and other ingredients were added according to the formulation shown in Table 3. After that, the composition 11 was obtained by the same method as the method for producing the composition 1.

(Composition 12)
First, the gum base A shown in Table 1 and the polyisobutylene B and E shown in Table 2 (weight ratio 2.3: 1.7) so that the content of the rubber component in the composition is 7.6% by weight. Was kneaded with a mixer to prepare a gum base so that each component was sufficiently mixed. Citric acid as an acidulant was added to this gum base according to the formulation shown in Table 3, and the mixture was sufficiently kneaded with a mixer so that the components were sufficiently mixed. Then, according to the formulation shown in Table 3, a mixture of sweetener 2 and other ingredients was added, kneaded sufficiently with a mixer for 5 minutes, rolled, and then cut with a cutter to form a molded product. Then, it was aged at room temperature to obtain 2.1 g of the composition 12 per grain.

(Comparative Composition 3)
Comparative composition 3 in the same manner as in the production method of composition 1, except that the gum base A shown in Table 1, citric acid as an acidulant, sweetener 2, and other ingredients were formulated according to the formulation shown in Table 4. Got

(Composition 13)
Gum base A shown in Table 1, citric acid as an acidulant, sweetener 2, other components and flavors (hereinafter, "other components") so that the content of the rubber component in the composition is 4.4% by weight. 2 ”) was used according to the formulation shown in Table 3, and the composition 13 was obtained in the same manner as in the production method of the composition 11.

(Comparative Composition 4)
Comparative compositions in the same manner as in the production method of composition 1, except that the gum base A shown in Table 1, citric acid as an acidulant, sweetener 2 and other component 2 were formulated according to the formulation shown in Table 4. I got 4.

(Composition 14)
Composition 12 except that polyisobutylene B and E (weight ratio 2.3: 1.7) shown in Table 2 were used so that the content of the rubber component in the composition was 5.9% by weight. Composition 14 was obtained in the same manner as in the production method of.

(Composition 15)
First, the gum base C shown in Table 1 and the polyisobutylene B and E shown in Table 2 (weight ratio 1.8: 1.3) so that the content of the rubber component in the composition is 8.8% by weight. Was kneaded with a mixer to prepare a gum base so that each component was sufficiently mixed. Citric acid as an acidulant was added to this gum base according to the formulation shown in Table 3, and the mixture was sufficiently kneaded with a mixer so that the components were sufficiently mixed. Then, according to the formulation shown in Table 3, a sweetener consisting of a mixture of xylitol, erythritol, and reduced maltose starch syrup (hereinafter referred to as "sweetener 3") and other ingredient 2 are added as sweeteners, and the mixture is mixed with a mixer for 5 minutes. It was formed by kneading it sufficiently, rolling it, and then cutting it with a cutter. Then, it was aged at room temperature to obtain 2.1 g of the composition 15 per grain.

(Composition 16)
First, the gum base A shown in Table 1 and the polyisobutylene B shown in Table 2 are kneaded with a mixer so that the contents of the rubber component in the composition are 11.7% by weight so that the components are sufficiently mixed. A gum base was prepared. Malic acid as an acidulant was added to this gum base according to the formulation shown in Table 3, and the mixture was sufficiently kneaded with a mixer so that the components were sufficiently mixed. According to the formulation shown in Table 3, a mixture of sweetening agent 1 and other ingredients was added, kneaded sufficiently with a mixer for 5 minutes, rolled, and then cut with a cutter to form a molded product. Then, it was aged at room temperature to obtain 1.0 g of the composition 16 per grain.

(Comparative Composition 5)
Gum base A shown in Table 1, malic acid as an acidulant, sweetener 1, and other ingredients were blended according to the formulation shown in Table 4, except that the same method as in the production method of composition 1 was used per grain. 1.0 g of Comparative Composition 5 was obtained.

(Composition 17)
First, the gum base A shown in Table 1 and the polyisobutylene B shown in Table 2 are kneaded with a mixer so that the contents of the rubber component in the composition are 11.7% by weight so that the components are sufficiently mixed. A gum base was prepared. Fumaric acid as an acidulant was added to this gum base according to the formulation shown in Table 3, and kneaded thoroughly with a mixer so that each component was sufficiently mixed. According to the formulation shown in Table 3, a mixture of sweetening agent 1 and other ingredients was added, kneaded sufficiently with a mixer for 5 minutes, rolled, and then cut with a cutter to form a molded product. Then, it was aged at room temperature to obtain 1.0 g of the composition 17 per grain.

(Comparative Composition 6)
Gum base A shown in Table 1, fumaric acid as an acidulant, sweetener 1, and other ingredients were formulated according to the formulation shown in Table 4, except that the same method as in the production method of composition 1 was used per grain. 1.0 g of Comparative Composition 6 was obtained.

(Composition 18)
Gum base A, citric acid as an acidulant, sweetener 2, and other ingredients according to the formulation shown in Table 3 so that the content of the rubber component in the composition is 3.9% by weight. A composition 18 of 2.1 g per grain was obtained in the same manner as in the method for producing the composition 1 except for the above.

(Composition 19)
Gum base A, citric acid as an acidulant, sweetener 2, and other ingredients according to the formulation shown in Table 3 so that the content of the rubber component in the composition is 5.6% by weight. A composition 19 of 2.1 g per grain was obtained in the same manner as the method for producing the composition 1 other than that used.

(Composition 20)
Gum base A, citric acid as an acidulant, sweetener 2, and other ingredients according to the formulation shown in Table 3 so that the content of the rubber component in the composition is 6.6% by weight. A composition 20 of 2.1 g per grain was obtained in the same manner as in the method for producing the composition 1 except for the above.

(Comparative Composition 7)
The gum base B shown in Table 1, citric acid as an acidulant, sweetener 2, and other components are added to the formulation shown in Table 4 so that the content of the rubber component in the composition is 13.7% by weight. A comparative composition 7 of 2.1 g per grain was obtained in the same manner as in the production method of the composition 1 except for the above.

(Comparative Composition 8)
The gum base A shown in Table 1, citric acid as an acidulant, sweetener 2, and other ingredients are added to the formulation shown in Table 4 so that the content of the rubber component in the composition is 7.0% by weight. A comparative composition 8 of 2.1 g per grain was obtained in the same manner as in the production method of the composition 1 except for the above.

(Comparative Composition 9)
The gum base D shown in Table 1, citric acid as an acidulant, sweetener 2, and other ingredients are added to the formulation shown in Table 4 so that the content of the rubber component in the composition is 6.1% by weight. A comparative composition 9 of 2.1 g per grain was obtained in the same manner as in the production method of the composition 1 except for the above.

表１中、ポリイソブチレンは重量平均分子量が６８，０００（Ｍｗ）〜４００，０００（Ｍｗ）のものを用いた。また、ポリイソプレンの重量平均分子量は１０，０００〜６５０，０００（Ｍｗ）である。その他原料は天然樹脂の樹脂分、乳化剤、エステルガム、充填剤等を含む。

In Table 1, polyisobutylene having a weight average molecular weight of 68,000 (Mw) to 400,000 (Mw) was used. The weight average molecular weight of polyisoprene is 10,000 to 650,000 (Mw). Other raw materials include resin components of natural resins, emulsifiers, ester gums, fillers and the like.

表３および表４中、「甘味料」は、高甘味度甘味料以外の甘味料を示し、「数値の積」は、組成物中のガムベースの含有量の数値とゴム成分の含有量の数値の積を示す。

In Tables 3 and 4, "sweetener" indicates a sweetener other than a high-sweetness sweetener, and "product of numerical values" is a numerical value of the content of the gum base and the numerical value of the content of the rubber component in the composition. Shows the product of.

[Intensity evaluation of taste components]
With respect to the compositions 1 to 17 and the comparative compositions 1 to 6 produced above, the strength of the taste component was evaluated by an expert. Details are shown below.

(Example 1) Evaluation of sweetness component The water content of the compositions 1 to 9 and the comparative composition 1 after being chewed for 5 minutes was measured.
The method for measuring the water content is as follows. The weight of each composition before chewing was measured, and chewing was performed at a pace of 80 times per minute for 5 minutes. After the weight of each composition after chewing was measured, the composition was dried under reduced pressure at 70 ° C. for 4 hours or more, and the weight of each composition was measured again. The difference between the weight of the composition after chewing and the weight after drying under reduced pressure with respect to the weight of the composition before chewing was defined as the water content. The above operation was performed twice for each composition, and the average value thereof is shown in FIG. For reference, FIG. 1 also shows the water content in each composition before chewing, which was measured in the same manner.

From the results shown in FIG. 1, the moisture content of the compositions 1 to 9 and the comparative composition 1 after mastication is significantly increased as compared with the moisture content in each composition before mastication, but in each composition after mastication. There was almost no difference in the water content of.

Subsequently, with respect to the compositions 1 to 9 and the comparative composition 1, the residual ratio of aspartame remaining in the composition was measured by using high performance liquid chromatography.
The method for measuring the residual rate is as follows. Chloroform (20 ml) and distilled water (50 ml) for high performance liquid chromatography are added to the pre- and post-chew compositions dried above, and reflux-extracted at 70 ° C. for 1 hour to dissolve and extract the gum. Was done in parallel. After reflux extraction, aspartame dissolved in the aqueous layer was collected by liquid-liquid partitioning and used as a sample. Aspartame in each sample was quantified by high performance liquid chromatography under the analytical conditions shown below, and the amount of aspartame in the sample obtained from the composition before chewing was relative to the amount of aspartame in the sample obtained from the composition after chewing. The amount was taken as the residual rate. For each composition, the above operation was performed four times, and the average value thereof is shown in FIG.

<Analysis conditions>
Equipment: Alliance Waters 2695 (manufactured by Japan Waters Corp.)
Column: Cadenza CD-C18 (3.0 x 100 mm, 3 μm, manufactured by Intact Co., Ltd.)
Mobile phase: A: 95% acetonitrile / 2 mM ammonium acetate
B: 1% acetonitrile / 2 mM ammonium acetate feed: gradient gradient condition: 0.0 to 1.5 minutes A: B = 0: 100
1.5 to 6.5 minutes A: B = 30:70
6.5 to 10.0 minutes A: B = 100: 0
10.0 to 15.0 minutes A: B = 0: 100
Flow velocity: 1.0 ml / min Detection: Photodiode array detector 2695 (Japan Waters Corp.)
Analysis wavelength: 210 nm

From the results shown in FIG. 2, it is clear that the residual rate of aspartame in the compositions 1 to 9 of the present invention after chewing for 5 minutes is higher than the residual rate of aspartame in the comparative composition 1. It became. From this, it can be seen that the composition of the present invention is excellent in sustained release of aspartame. Since the composition of the present invention does not easily contain water, it is considered that the elution of water-soluble taste components such as aspartame from the composition is delayed. However, no correlation was shown between the low water content in the post-chewing composition shown in FIG. 1 and the high residual rate of aspartame in the post-chewing composition shown in FIG. Therefore, it was clarified that the improvement in the sustainability of the water-soluble taste component in the composition of the present invention was not solely due to the difficulty of containing water in the composition.

FIG. 3 shows the average value of the evaluation of the sweetness intensity of the composition 3 and the comparative composition 1 by the Time Integrity method by three experts. The evaluation by the Time Integrity method was carried out under the condition that the composition was chewed at a pace of 80 times per minute and the sweetness intensity was evaluated at 10-second intervals.

The sweetness intensity of Comparative Composition 1 reached a maximum value about 20 seconds after the start of chewing, then decreased sharply, and no sweetness was felt after 8 minutes and 10 seconds. On the other hand, the sweetness intensity of the composition 3 showed a maximum value about 10 to 20 seconds after the start of chewing, and the maximum value was lower than that of the comparative composition 1. This indicates that in composition 3, the sustained release property of the water-soluble sweetness component 10 to 20 seconds after the start of chewing is superior to that of comparative composition 1. Further, in the composition 3, even after the sweetness intensity reached the maximum value, the sweetness intensity gradually decreased, and the sweetness was not felt after 12 minutes had passed.

As described above, it was clarified that the composition of the present invention can slowly release the water-soluble sweetness component at the time of chewing, and the taste persistence is improved.

FIG. 4 shows the average value of the evaluation of the sweetness intensity of the composition 10 and the comparative composition 2 by the Time Integrity method by three experts.
The sweetness intensity of Comparative Composition 2 reached a maximum value about 30 seconds after the start of chewing, then decreased sharply, and no sweetness was felt after 7 minutes and 50 seconds. On the other hand, the sweetness intensity of the composition 10 gradually increased from the start of mastication, and reached the maximum value at 1 minute and 40 seconds after the start of mastication. The maximum value was lower than that of Comparative Composition 2. After that, the sweetness intensity gradually decreased, and when 10 minutes and 40 seconds had passed, the sweetness was no longer felt.
As described above, it was clarified that the composition of the present invention can slowly release the water-soluble sweetness component at the time of chewing, and the taste persistence is improved.

(Example 2) Evaluation of acidity component FIG. 5 shows an average value of evaluation of acidity intensity of compositions 11 and 12 and comparative composition 3 by the Time Integrity method by three experts.
The acidity intensity of Comparative Composition 3 reached a maximum value about 20 seconds after the start of mastication, then decreased sharply, and no acidity was felt after 2 minutes and 30 seconds. On the other hand, the acidity intensity of the composition 11 gradually increased from the start of mastication and reached the maximum value at 1 minute and 20 seconds after the start of mastication. The maximum value was lower than that of Comparative Composition 3. After that, it gradually decreased, and after 5 minutes and 10 seconds, the acidity was no longer felt. Further, the acidity intensity of the composition 12 increased more slowly from the start of mastication as compared with the composition 11, and showed a maximum value a plurality of times between 1 minute and 3 minutes and 40 seconds after the start of mastication. The maximum value was lower than that of composition 11. After that, the acidity intensity gradually decreased, and when 7 minutes and 20 seconds had passed, the acidity was no longer felt.

As described above, it was clarified that the composition of the present invention can slowly release the water-soluble acidity component at the time of chewing, and the taste persistence is improved. Further, as compared with the composition 11 and the composition 12, even when the same amount of gum base is used, the taste persistence of the composition is further improved by increasing the content of the rubber component in the composition. Was also revealed.

In addition, the residual ratio of citric acid in the composition was measured at the time when the acidity intensity of the composition 12 and the comparative composition 3 became 0 by the Time Integrity method. The residual rate of citric acid was measured by the same method as the residual rate of aspartame except that the analytical conditions were changed.
<Analysis conditions>
Equipment: Alliance Waters 2695 (manufactured by Japan Waters Corp.)
Column: TOSOH TSK-GEL ODS-100V (4.6 mm x 25 cm, 5 μm, manufactured by Tosoh Corporation)
Mobile phase: 50 mM phosphate-ammonium phosphate buffer (pH 2.0)
Liquid transfer: Isocratic flow velocity: 1.0 ml / min Detection: Photodiode array detector 2695 (manufactured by Japan Waters Corp.)
Analysis wavelength: 210 nm

As a result, the residual rates of citric acid in the composition 12 and the comparative composition 3 at 2 minutes and 10 seconds when the acidity intensity of the comparative composition 3 became almost 0 were 67.5% and 16.3%, respectively. Met. The residual ratio of citric acid in the composition 12 was 19.1% at 7 minutes and 10 seconds when the acidity intensity of the composition 12 became almost 0.

FIG. 6 shows the average value of the evaluation of the acidity intensity of the composition 13 and the comparative composition 4 by the Time Integrity method by four experts.
The acidity intensity of Comparative Composition 4 reached a maximum value about 20 seconds after the start of mastication, then decreased sharply, and no acidity was felt after 2 minutes and 50 seconds. On the other hand, the acidity intensity of the composition 13 showed a maximum value 20 seconds after the start of mastication, and the maximum value was lower than that of the comparative composition 4. The time to show the maximum value was early, but the acidity intensity close to the maximum value was maintained until 1 minute and 40 seconds, then gradually decreased, and after 6 minutes, the acidity was no longer felt.
As described above, it was clarified that the composition of the present invention can slowly release the water-soluble acidity component at the time of chewing, and the taste persistence is improved.

Further, from the comparison of the results of the Time Integrity method shown in FIGS. 5 and 6, the following was clarified.
From the comparison of the comparative compositions 3 and 4, the difference in the taste taste duration of the acidity of both compositions was about 20 seconds. Therefore, in the formulation of the comparative composition, increasing the citric acid is the acid taste. It has become clear that it cannot be an effective means of significantly improving sustainability. On the other hand, by comparing the composition 12 and the composition 13, increasing the content of the gum base or the rubber component in the composition improves the sustainability of the acidity rather than increasing the content of citric acid in the composition. Was found to be effective. Further, in the gum-based composition or the composition in which the rubber content is increased, the degree of improvement in the taste persistence of the acidity is not remarkable, but the acidity is exhibited by increasing the content of citric acid in the composition. It was revealed that the taste duration was improved. Although a flavor is added to the composition 13, it is shown in FIG. 18 described later that the flavor does not affect the taste duration of the acidity.

Subsequently, when the content of the gum base in the composition was the same, the change in the taste persistence due to the change in the content of the rubber component was evaluated. FIG. 7 shows the average value of the evaluation of the acidity intensity of the composition 14 and the comparative composition 3 by the Time Integrity method by three experts.
The acidity intensity of Comparative Composition 3 reached a maximum value about 20 seconds after the start of mastication, then decreased sharply, and no acidity was felt after 3 minutes. On the other hand, the acidity intensity of the composition 14 showed a maximum value 20 seconds after the start of mastication, and the maximum value was lower than that of the comparative composition 3. The time showing the maximum value was the same as that of Comparative Composition 3, but after that, the acidity intensity gradually decreased as compared with Comparative Composition 3, and when 5 minutes and 10 seconds had passed, the acidity was no longer felt.

As described above, even if the content of the gum base in the composition is about the same as that of the conventional gum composition, the content of the rubber component in the composition is increased, and the content of the gum base and the rubber component in the composition are increased. It was clarified that by setting the product of the numerical values of the content (% by weight) of the above to a constant value, the water-soluble acidity component can be slowly released during chewing and the taste persistence can be improved.

FIG. 8 shows the average value of the evaluation of the acidity intensity when the composition 16 and the comparative composition 5 were chewed for 3 minutes by the Time Integrity method by two experts.
The acidity intensity of Comparative Composition 5 reached a maximum value about 20 seconds after the start of mastication, then decreased sharply, and no acidity was felt after 2 minutes and 10 seconds. On the other hand, the acidity intensity of the composition 16 reached a maximum value about 20 seconds after the start of mastication, but the maximum value was lower than that of the comparative composition 5, and then gradually decreased, and the acidity remained even after 3 minutes had passed. It was persistent.
As described above, it was clarified that the composition of the present invention can slowly release the water-soluble acidity component at the time of chewing, and the taste persistence is improved.

Therefore, after chewing for 3 minutes, the water content in the composition 16 and the comparative composition 5 was measured.
The method for measuring the water content is as follows. The composition before chewing was weighed and chewed for 3 minutes. After the weight of the composition after chewing was measured, the composition was dried under reduced pressure at 70 ° C. for 4 hours or more, and the weight of the composition was measured again. The difference between the weight of the composition after chewing and the weight after drying under reduced pressure with respect to the weight of the composition before chewing was defined as the water content. The average value of each composition performed twice is shown in FIG. For reference, FIG. 9 also shows the water content of the composition 16 and the comparative composition 5 before chewing, which were measured in the same manner.

From the results shown in FIG. 9, the water content of the composition 16 and the comparative composition 5 after mastication is significantly increased as compared with the water content of each composition before mastication, but there is almost a difference in the water content after mastication. There was no. Therefore, it was clarified that the improvement in the sustainability of the water-soluble taste component in the composition of the present invention was not solely due to the difficulty of containing water in the composition.

Subsequently, the residual ratio of malic acid in the composition 16 and the comparative composition 5 after chewing was measured. The residual rate of malic acid was measured by the same method as the residual rate of citric acid described above.
As a result, the residual rates of malic acid in the composition 16 and the comparative composition 5 after chewing for 3 minutes were 27.0% and 11.0%, respectively. Therefore, it is considered that the sustained release property of malic acid was improved in the composition 16 as compared with the comparative composition 5, and as a result, the persistence of the acid taste shown in FIG. 8 could be improved.

FIG. 10 shows the average value of the evaluation of the acidity intensity when the composition 17 and the comparative composition 6 were chewed for 3 minutes by the Time Integrity method by two experts.
The acidity intensity of the composition 17 and the comparative composition 6 reached a maximum value about 20 seconds after the start of mastication, but the intensity was small and the acidity was maintained even after 3 minutes had passed.

Therefore, the water content of the composition 17 and the comparative composition 6 was measured after chewing for 3 minutes.
The water content was measured by the same method as the method for measuring the water content of the composition 16 and the comparative composition 5. The water content of the composition 17 and the comparative composition 6 and the water content of the composition 17 and the comparative composition 6 before chewing are shown in FIG. 11 for reference.

From the results shown in FIG. 11, the water content of the composition 17 and the comparative composition 6 after mastication is significantly increased as compared with the water content of each composition before mastication, but there is almost a difference in the water content after mastication. There was no.

Subsequently, the residual ratio of fumaric acid in the composition 17 and the comparative composition 6 after chewing was measured. The residual rate of fumaric acid was measured by the same method as the residual rate of citric acid.
As a result, the residual rates of fumaric acid in the composition 17 and the comparative composition 6 after chewing for 3 minutes were 89.7% and 85.8%, respectively, and most of the fumaric acid was eluted from the composition. It turned out not. From this, it is considered that fumaric acid is not eluted from the composition due to the low water solubility of fumaric acid (0.63 g / 100 ml at 25 ° C.).

FIG. 12 shows the average value of the evaluation of the acidity intensity of the compositions 18 to 20 and the comparative composition 3 by the Time Integrity method by three experts.
The acidity intensity of Comparative Composition 3 reached a maximum value about 20 seconds after the start of mastication, then decreased sharply, and no acidity was felt after 2 minutes and 50 seconds. On the other hand, the acidity intensity of the compositions 18 to 20 also showed the maximum value about 20 seconds after the start of mastication, but the maximum value thereof was lower than that of the comparative composition 3. After that, the acidity intensity of the compositions 18 to 20 gradually decreased, and the composition 18 had a time of 4 minutes and 10 seconds, the composition 19 had a time of 6 minutes and 20 seconds, and the composition 20 had a time of 7 minutes and 50 seconds. After that, I didn't feel the acidity.

As described above, it was clarified that the composition of the present invention can slowly release the water-soluble acidity component at the time of chewing, and the taste persistence is improved. Further, from the comparison of the compositions 18 to 20, when the same gum base is used without adding the rubber component, even when the same amount of acidulant is used, the numerical value of the content of the gum base in the composition and the rubber component It was also clarified that the higher the product of the numerical values of the content of, the more the taste persistence of the composition was improved.

FIG. 13 shows the average value of the evaluation of the acidity intensity of the comparative compositions 7 to 9 by the Time Integrity method by three experts.
The sourness intensity of the comparative composition 7 reached a maximum value about 10 seconds after the start of chewing, then gradually decreased, and when 4 minutes and 20 seconds had passed, the sourness was no longer felt. The sourness intensity of the comparative composition 8 reached a maximum value about 20 seconds after the start of chewing, then gradually decreased, and when 9 minutes and 40 seconds had passed, the sourness was no longer felt. On the other hand, the acidity intensity of the comparative composition 9 showed a maximum value about 20 seconds after the start of mastication, and when 3 minutes and 10 seconds had passed, the acidity was no longer felt.

From the above results, it was clarified that the taste persistence of Comparative Composition 9 in which the content of the gum base in the composition was 26.0% by weight was not improved. On the other hand, it was revealed that the taste persistence of the comparative compositions 7 and 8 containing a large amount of gum base and rubber component or a large amount of gum base in the composition was further improved. However, with these compositions, texture problems arose as shown below.
The textures of compositions 18 to 20 and comparative compositions 3, 7, and 8 were evaluated by three experts. The evaluation criteria were the following A to C, and the results are shown in Table 5.
Evaluation Criteria A: It has moderate elasticity and plumpness, and is easy to chew and comfortable.
B: Although it has strong elasticity, it does not cause much discomfort.
C: The elasticity is too strong, and you feel discomfort and fatigue.

As shown in Table 5, the comparative composition 7 in which the content of the rubber component in the composition is 13.7% by weight and the product of the numerical value of the content of the gum base and the content of the rubber component is 1027.5, and The comparative composition 8 having a gum-based content of 75.0% by weight in the composition had too strong elasticity and a poor texture.

(Example 3) Verification of influence of components other than rubber component (Example 3-1) Production of composition Compositions 21 to 27 in which the contents of various components were changed were produced by the methods shown below.

(Composition 21)
First, the gum base A shown in Table 1, citric acid as an acidulant, and microcrystalline wax are sufficiently mixed so that the content of the microcrystalline wax in the composition is 4.3% by weight. A gum base was prepared by kneading with a mixer. A mixture of sweetener 2 and other ingredients was added to the gum base according to the formulation shown in Table 6, kneaded sufficiently with a mixer for 5 minutes, rolled, and then cut with a cutter to form a molded product. Then, it was aged at room temperature to obtain 2.1 g of the composition 21 per grain.

(Composition 22)
First, the gum base A shown in Table 1 and the polyisobutylene B and E shown in Table 2 (weight ratio 2.3: 1.7) so that the content of the rubber component in the composition is 7.6% by weight. Was kneaded with a mixer so that each component was sufficiently mixed. Subsequently, citric acid as an acidulant was added according to the formulation shown in Table 6 and kneaded with a mixer so that each component was sufficiently mixed to prepare a gum base. Then, according to the formulation shown in Table 6, a mixture of sweetener 2 and other ingredients having a monoglyceride content of 1.4 times (0.27% by weight) in the composition was added, and the mixture was sufficiently kneaded with a mixer for 5 minutes. After rolling, it was formed by cutting with a cutter. Then, it was aged at room temperature to obtain 2.1 g of the composition 22 per grain.

(Composition 23)
First, each component of gum base A and polyvinyl acetate shown in Table 1 is sufficient so that the content of the rubber component in the composition is 3.6% by weight and the content of polyvinyl acetate is 18.3% by weight. Kneaded with a mixer so that it would be mixed with. Subsequently, citric acid as an acidulant was added according to the formulation shown in Table 6 and kneaded with a mixer so that each component was sufficiently mixed to prepare a gum base. Then, according to the formulation shown in Table 6, a mixture of sweetener 2 and other components was added, kneaded sufficiently with a mixer for 5 minutes, rolled, and then cut with a cutter to form a molded product. Then, it was aged at room temperature to obtain 2.1 g of the composition 23 per grain.

(Composition 24)
First, the gum base A shown in Table 1 and the polyisobutylene B shown in Table 2 are arranged so that the content of the rubber component in the composition is 6.8% by weight and the content of polyvinyl acetate is 16.1% by weight. And E (weight ratio 2.3: 1.7), and polyvinyl acetate were kneaded with a mixer so that each component was sufficiently mixed. Subsequently, citric acid as an acidulant was added according to the formulation shown in Table 6 and kneaded with a mixer so that each component was sufficiently mixed to prepare a gum base. Then, according to the formulation shown in Table 6, a mixture of sweetener 2 and other components was added, kneaded sufficiently with a mixer for 5 minutes, rolled, and then cut with a cutter to form a molded product. Then, it was aged at room temperature to obtain 2.1 g of the composition 24 per grain.

(Composition 25)
First, the gum base B shown in Table 1 and the polyisobutylene B and E shown in Table 2 (weight ratio 2.3: 1.7) so that the content of the rubber component in the composition is 11.1% by weight. Was kneaded with a mixer so that each component was sufficiently mixed. Subsequently, citric acid as an acidulant was added according to the formulation shown in Table 6 and kneaded with a mixer so that each component was sufficiently mixed to prepare a gum base. Then, according to the formulation shown in Table 6, a mixture of sweetener 2 and other components was added, kneaded sufficiently with a mixer for 5 minutes, rolled, and then cut with a cutter to form a molded product. Then, it was aged at room temperature to obtain 1.0 g of the composition 25 per grain.

(Composition 26)
The composition 26 was obtained in the same manner as in the method for producing the composition 25, except that the sweetener 3 was used as the sweetener.

(Composition 27)
A citrus-based fragrance was added as a liquid fragrance, and the composition 27 was obtained in the same manner as in the production method of the composition 26, except that the formulation shown in Table 6 was followed.

表６中の、「数値の積」は、組成物中のガムベースの含有量の数値とゴム成分の含有量の数値の積を示す。

In Table 6, "product of numerical values" indicates the product of the numerical value of the content of the gum base in the composition and the numerical value of the content of the rubber component.

(Example 3-2) Evaluation of influence of components other than rubber component on taste persistence FIG. 14 shows evaluation of acidity intensity of composition 11 and composition 21 by the Time Integrity method by three experts. Shows the average value of. The composition 21 corresponds to a composition in which the wax content in the gum base of the composition 11 is increased by adding microcrystalline wax.
Since the evaluation of the acidity intensity of the composition 11 and the composition 21 by the Time Integrity method was almost the same as shown in FIG. 14, the addition of microcrystalline wax was added to the taste persistence of the composition of the present invention. The impact is considered to be small.

FIG. 15 shows the evaluation of the acidity intensity of the composition 12 and the composition 22 by the Time Integrity method by one expert. The composition 22 corresponds to a composition in which the content of the emulsifier in the composition 12 is increased.
Since the evaluation of the acidity intensity of the composition 12 and the composition 22 by the Time Integrity method was almost the same as shown in FIG. 15, the effect of the addition of the emulsifier on the taste persistence of the composition of the present invention was found. It is considered that there are few.

16 and 17 show the average value of the evaluation of the acidity intensity of the compositions 11 and 23 and the compositions 12 and 24 by the Time Integrity method by two experts. Composition 23 corresponds to a composition in which the content of polyvinyl acetate in the gum base of composition 11 was increased, and composition 24 increased the content of polyvinyl acetate in the gum base of composition 12. Corresponds to the composition. The content of polyvinyl acetate in the composition of the composition 23 is higher than that of the composition 24, and the content of the rubber component in the composition of the composition 24 is higher than that of the composition 23.
The evaluation of the acidity intensity of the composition 11 and the composition 23 by the Time Integrity method and the evaluation of the acidity intensity of the composition 12 and the composition 24 by the Time Integrity method were almost the same as shown in FIGS. 16 and 17, respectively. Therefore, it is considered that the addition of polyvinyl acetate has little effect on the taste persistence of the composition of the present invention.

FIG. 18 shows the average value of the evaluation of the acidity intensity of the compositions 25 to 27 by the Time Integrity method by three experts.
Since the evaluation of the acidity intensity of the compositions 25 to 27 by the Time Integrity method was almost the same as shown in FIG. 18, the taste persistence of the composition of the present invention by adding the type of sweetener and the flavoring It is considered that the influence of is small.

Claims (6)

A composition containing at least a gum base containing a rubber component and a water-soluble taste component.
The content of the gum base in the composition (wt%) and the der product numbers are 319.6 least 600.0 following content (wt%) of rubber component is, the content of the gum base 49% composition characterized der Rukoto below. The composition according to claim 1, wherein the content of the gum base in the composition is 28.0% by weight or more. The composition according to claim 1 or 2, wherein the content of the rubber component in the composition is 3.0% by weight or more and 12.0% by weight or less. The composition according to any one of claims 1 to 3, wherein the rubber component is polyisobutylene. The composition according to any one of claims 1 to 4 , wherein the water-soluble taste component contains at least one of a sweetener and an acidulant. The composition according to any one of claims 1 to 5 , which is a chewing gum.

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