JPH10165103A - Production of chewing gum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain chewing gum which allows the production of ordinary gum without the occurrence of problems, such as consolidation, arising from the use of pulverized glucide by mixing glucide which melts at a relatively low temp. and is solid at ordinary temp. in a molten state into this chewing gum. SOLUTION: This chewing gum is obtd. by mixing the glucide which is xylitol, D-sorbitol, D-erythritol, D-arabitol, D-fructose, D-deoxyribose, L- rhamnose, raffinose (pentahydrate), lactitol (monohydrate), lactitol (dihydrate), more preferably the xylitol, etc., melts at >=130 deg.C and is solid at ordinary temp. in the molten state into a gum base.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing chewing gum. More specifically, the present invention relates to a method for producing a chewing gum, which comprises mixing a saccharide, particularly xylitol, which is molten at 130 ° C. or less and solid at ordinary temperature, in a molten state with a gum base.

[0002]

2. Description of the Related Art Chewing gum is generally mixed with a gum such as sugar in order to impart sweetness and mask the taste of the gum base itself. As a general method for mixing carbohydrates into a gum base, for example, Food Industry vol.30 No.16 (1987), page 7, the left column shows the mixing process for chewing gum production, No heating is performed during kneading, and (finally) the finished product temperature of the chewing gum is at most about 55 ° C. to 60 ° C., and thermal melting of the raw materials hardly occurs in the structure. If the temperature of the product is too high due to kneading, a part of the sugar melts and becomes amorphous, so that the physical properties of the gum (approximately) are hardened. " That is, conventionally, melting the sugar to be mixed rather impairs the physical properties of the product,
It was a method to be avoided.

[0003] Therefore, when a saccharide is mixed with a gum base, powdered saccharide is generally used. Among the powdered carbohydrates, for the purpose of mixing evenly with the gum base, and to avoid breaking the gum base tissue as much as possible,
Carbohydrates in the form of fine powder having an average particle size of 50 micrometers or less are often used. However, powdered carbohydrates, especially finely powdered carbohydrates, are liable to cause a consolidation phenomenon during storage, which makes them clumpy and plate-like, making the storage method difficult. Was needed.

Xylitol has a strong tendency among carbohydrates. To solve the problem, for example, Japanese Patent Application Laid-Open No.
As in 01899, a technique for co-crystallizing with sorbitol has been proposed. Japanese Patent Application Laid-Open No. Sho 61-19222 discloses a technique of mixing a saccharide as an aqueous solution containing a hydrocolloid or the like with a gum base. That is, in the description of the application, from column 5, line 6 to line 14 in the specification, "The hydrocolloid is mixed with water,
It is preferably used in the form of a viscous gel solution prepared by preparing an aqueous solution containing 5.0% by weight. By using the hydrocolloid in solution form, xylitol, gum base and other chewing gum ingredients can be easily mixed, increasing the water content and thus imparting flexibility to the gum. However, this technique has a high water content and can produce only soft gums. If the technology were to be water-free, xylitol would be added in powder form, but "(approximately) hydrocolloids as a binder to favor the production of a flexible continuous gum. Contains
A certain hydrocolloid (Claim 1 in the specification) cannot exert its effect, and does not exhibit the effect of the invention. In any case, no invention relating to melting xylitol is disclosed. Regarding the mixing of xylitol into chewing gum itself, see, for example, US Pat.
No. 593 (1975) exemplifies a method of mixing xylitol, glycerin and a fragrance with a gum base heated to 150 F (about 66 ° C.) using a mixer (EX in the specification).
AMPLE column). However, this method does not solve any problems caused by powdered or finely powdered xylitol.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been developed in view of the above circumstances, and is free from problems such as caking caused by the use of powdered saccharides. It is an object of the present invention to provide a method for producing a chewing gum which can arbitrarily produce not only normal gum but also ordinary gum, particularly a saccharide which melts at 130 ° C. or lower and is solid at ordinary temperature, especially containing xylitol.

[0006]

Means for Solving the Problems The present inventors have studied a production method reverse to the production method of chewing gum which does not melt carbohydrate, which has been commonly known in the prior art. After careful research focusing on the use of the compound, it was discovered that high-quality chewing gum could be produced by mixing xylitol with the gum base in a molten state, and the molten xylitol and reduced starch syrup, etc. By mixing the non-crystalline substance with the gum base, a chewing gum can be manufactured by a simple manufacturing method even with a hard gum base.
In the following, it has been confirmed that the same effect can be obtained if the saccharide is solid at room temperature and solid, and the present invention has been developed and completed. That is, the present invention relates to a method for producing a chewing gum, which comprises mixing a sugar, particularly xylitol, which is molten at 130 ° C. or less and is solid at ordinary temperature, in a molten state with a gum base.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, "a saccharide which melts at 130 ° C. or less and is solid at ordinary temperature" is a saccharide having 4 or more carbon atoms and has a melting point of 130 ° C. or less and is solid at ordinary temperature. Certain substances include, for example, xylitol, D-sorbitol, D-erythritol, D-arabitol, D-fructose, D-deoxyribose, L-rhamnose, raffinose (pentahydrate), lactitol (monohydrate),
Lactitol (dihydrate). In the present invention, xylose is particularly preferred. In the present invention, “xylitol” is a sugar alcohol obtained by hydrogenating xylose and changing the reducing group at carbon 1 to alcohol. Melting point: 61-62 ° C for orthorhombic, 93-9 for monoclinic
Although the temperature is 5 ° C., in the present invention, it is sufficient that the material is melted, and the crystal state before melting does not matter. In the method for producing a chewing gum according to the present invention, when using only a saccharide that is molten at 130 ° C. or less and is solid at room temperature as a saccharide used as a raw material, a saccharide that is molten at 130 ° C. or lower and is solid at room temperature is 75-56 for 100 parts by weight of normal gum base
7 parts by weight, preferably 240 to 400 parts by weight are mixed. This range is generally a ratio of gum base to carbohydrate of 1
It is required based on common knowledge and empirical rules among those skilled in the art that a preferable chewing gum can be prepared at a ratio of 5:85 to 40:60. When other carbohydrates are also used in combination, the content of carbohydrates that melt at 130 ° C. or lower and are solid at ordinary temperature in the carbohydrates is reduced according to the ratio, and is not limited to the above range. . It can be appropriately adjusted by those skilled in the art according to the amount of the saccharide that is melted at 130 ° C. or lower and is solid at room temperature and the properties of the chewing gum to be obtained. In the method for producing chewing gum according to the present invention, a non-crystalline substance, a food composition or a food additive may be contained in addition to a saccharide which is melted at 130 ° C. or lower and is solid at ordinary temperature.

[0008] In the present invention, the non-crystalline substance refers to a water-soluble substance which does not crystallize at room temperature, and includes hydrolyzed starch and its hydrogenated reduced product, glycerin, propylene glycol, gum arabic, lactic acid and lactate. Can be
For convenience, commercially available products such as “PO-20” and “Amalty Syrup” (both trade names, manufactured by Towa Kasei Kogyo Co., Ltd.) and “Oligose” (trade name, manufactured by Niken Kagaku) may be used. it can. It is a well-known fact in the art that the addition of the non-crystalline substance makes the hard gum base soft, and it is harder than the balloon gum base, and by using it as a taste gum base, the mixing machine such as a kneader at the time of mixing can be used. Preferably, the load can be reduced, and the hardness of the resulting chewing gum can be arbitrarily adjusted by the amount of the non-crystalline substance added. In addition, the addition of the non-crystalline substance can delay the time until the saccharide that has melted at 130 ° C. or lower and is solid at room temperature crystallizes. This fact is well known to those skilled in the art, and it is also a scientifically known fact that the co-presence of an amorphous substance slows down the crystallization of a crystalline substance. In a method of producing chewing gum using, for example, xylitol as a saccharide that is melted at 130 ° C. or less and is solid at room temperature, the temperature is erroneously lowered to 61 ° C. before the mixing of xylitol into the gum base is completed. In the case where xylitol is crystallized, it is preferable because crystallization of xylitol is immediately suppressed, so that more stable production becomes possible. In order to realize such an effect, the amorphous substance may be usually added in an amount of 1 to 283 parts by weight, preferably 5 to 80 parts by weight, based on 100 parts by weight of the gum base. If the amount is less than 1 part by weight, the effect of the addition is small, so that it is almost the same as the case of no addition,
If it exceeds 3 parts by weight, the resulting chewing gum becomes too soft, which is not preferred. However, when a chewing gum having more fluidity is produced instead of a chewing gum in a commercially available form, 283 is used.
The concentration may be more than part by weight, and the concentration to be used can be appropriately selected as needed by those skilled in the art, and is not limited to the above range. In the present invention,
The “food composition or food additive” includes, for example, flavors, coloring agents, sour agents, seasonings, nutritional enhancers, dried fruit powders, and the like. First, the production method according to the present invention
A saccharide such as xylitol that melts at 130 ° C. or lower and is solid at room temperature is heated to a temperature higher than the melting point, that is, in the case of xylitol, 61 to 62 ° C. or higher for orthorhombic and 9 for monoclinic.
What is necessary is just to heat and melt | dissolve at 3-95 degreeC, to add to a gum base and to mix. At this time, if the temperature of the gum base is low, it is melted at a temperature of 130 ° C. or less, which is melted, and a saccharide which is solid at room temperature is crystallized immediately after addition, so that the effect of the present invention is not exhibited. The temperature at which saccharides that are solid at room temperature does not crystallize, usually 6
It is necessary that the temperature be 1 ° C. or higher. In addition, depending on the type of gum base, the temperature is preferably 130 ° C. or lower because the material deteriorates remarkably in a high-temperature region exceeding 130 ° C. or the base material and the softener are burnt or decomposed and deteriorate. The chewing gum as a commercial product usually has a water content of 0.5 to 4.5% by weight in order to give a proper chewing feeling when eaten.
It has been adjusted to be. Therefore, in the method for producing chewing gum according to the present invention, water is added to 0.5 to 4.
It can be added to the gum base to contain 5% by weight.

[0009]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples. Example 1 A balloon gum base 2 previously heated to 90 ° C. in a tabletop kneader (Model PNV-1H manufactured by Irie Shosha, the same applies hereinafter).
A mixture of 72 parts by weight of xylitol, 2 parts by weight of water, and 1 part by weight of flavor, which were melted to 5 parts by weight and maintained at 110 ° C., were kneaded and molded to prepare a block-shaped balloon gum. Example 2 Reduced starch hydrolyzate (PO-20 Towa) containing 60 parts by weight of xylitol and 2 parts by weight of water melted in 20 parts by weight of a taste gum base previously heated to 130 ° C. in a tabletop kneader and maintained at 110 ° C. 19 parts by weight (manufactured by Kasei Kogyo Co., Ltd.) and 1 part by weight of flavor were added, kneaded and molded to prepare a plate-like taste gum. Example 3 25 parts by weight of a balloon gum base previously heated to 90 ° C. in a tabletop kneader, 30 parts by weight of fine powdered granulated sugar having an average particle diameter of 45 μm, 42 parts by weight of xylitol melted and maintained at 110 ° C., water 2 1 part by weight of a fragrance and 1 part by weight of a fragrance were added, kneaded and molded to prepare a plate-shaped balloon gum.

Claims (2)

[Claims] 1. A method for producing chewing gum, which comprises mixing a sugar, which is molten at a temperature of 130 ° C. or less and solid at room temperature, in a molten state with a gum base. 2. The method for producing chewing gum according to claim 1, wherein the saccharide that is melted at 130 ° C. or lower and is solid at room temperature is xylitol.