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WO2019003869A1 - 水溶性物質の徐放組成物 - Google Patents

水溶性物質の徐放組成物 Download PDF

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Publication number
WO2019003869A1
WO2019003869A1 PCT/JP2018/022155 JP2018022155W WO2019003869A1 WO 2019003869 A1 WO2019003869 A1 WO 2019003869A1 JP 2018022155 W JP2018022155 W JP 2018022155W WO 2019003869 A1 WO2019003869 A1 WO 2019003869A1
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WO
WIPO (PCT)
Prior art keywords
composition
gum base
content
weight
chewing
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Application number
PCT/JP2018/022155
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English (en)
French (fr)
Japanese (ja)
Inventor
悠史 児玉
正典 小柳津
泰信 後藤
加奈子 村山
桜井　孝治
哲平 土居
真奈 小川
Original Assignee
株式会社ロッテ
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Application filed by 株式会社ロッテ filed Critical 株式会社ロッテ
Priority to KR1020207002312A priority Critical patent/KR20200022462A/ko
Priority to KR1020247030829A priority patent/KR20240144433A/ko
Publication of WO2019003869A1 publication Critical patent/WO2019003869A1/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L21/00—Compositions of unspecified rubbers
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L23/00—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers
    • C08L23/02—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers not modified by chemical after-treatment
    • C08L23/18—Homopolymers or copolymers of hydrocarbons having four or more carbon atoms
    • C08L23/20—Homopolymers or copolymers of hydrocarbons having four or more carbon atoms having four to nine carbon atoms
    • C08L23/22—Copolymers of isobutene; Butyl rubber; Homopolymers or copolymers of other iso-olefins

Definitions

  • the present invention relates to a composition characterized by sustained release of a water-soluble substance, and in particular to a chewing gum characterized by sustained release of a water-soluble taste component.
  • Patent Document 1 describes a confectionery composition comprising a cooked sugar portion uniformly dispersed in an elastomer portion and an improved releasing component contained in the cooked sugar portion. And, by the improved releasing component being the component enclosed by the encapsulating material, early and long-term release of the component is achieved.
  • Patent Document 2 a chewing gum containing an enclosed food grade acid obtained by melt blending polyvinyl acetate, a fatty acid salt, and a food grade acid maintains a soft and carious feeling even in a long-term chewing, and thus over a long period of time It has been described to release food grade acids.
  • Patent Document 3 describes a chewing gum using a flavor-supplying composition for chewing gum prepared by grinding a mixture of polyvinyl acetate, an emulsifying agent, a wax, a flavor and / or a flavoring agent. And it is described that hardening is prevented and palatability is improved by using the flavor supply composition for chewing gum while improving the release strength and duration of the flavor and taste of the chewing gum.
  • Patent Document 4 describes a composition containing an active ingredient as a taste component and a taste enhancer. And, it is described that by controlling the release of the taste enhancer from the composition by encapsulating the taste enhancer, a delayed release rate at the time of feeding is brought about.
  • Patent Document 5 describes, in particular, a sweetness enhancer as a taste enhancer.
  • Patent No. 469 469 Patent No. 5856288 gazette JP, 2014-064510, A Patent No. 4750184 Patent No. 5243563 gazette
  • 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 methods for manufacturing chewing gum. Further, in the compositions described in Patent Documents 4 and 5, in addition to the taste component, it is necessary to add a chemical substance as a taste enhancer, and there is a problem that it is not preferable in view of consumer psychology.
  • An object of the present invention is to provide a composition characterized by sustained release of a water-soluble substance, in particular, a chewing gum characterized by sustained release of a water-soluble taste component to improve taste retention. .
  • the present inventors have found that the taste retention is improved by having a certain relationship between the content of gum base and the content of rubber component in the composition.
  • the present invention is a composition
  • a composition comprising a gum base containing at least a rubber component and a water-soluble taste component, wherein the content (% by weight) of the gum base and the content (weight) of the rubber component in the composition
  • the product of the numerical value of%) is 160.0 or more and 600.0 or less.
  • the water-soluble taste component in a composition can be sustained-released at the time of eating, and the composition in which taste persistence was improved rather than before is provided.
  • FIG. 6 is a graph showing the moisture content (% by weight) of compositions 1 to 9 before and after chewing and comparative composition 1;
  • FIG. 7 is a view showing the remaining rates of aspartame of compositions 1 to 9 and comparison composition 1 after chewing. It is a figure which shows evaluation of the sweetening intensity of the composition 3 and the comparative composition 1 by the Time Intensity method. It is a figure which shows evaluation of the sweetness intensity of the composition 10 and the comparison composition 2 by the Time Intensity method.
  • FIG. 6 is a diagram showing the evaluation of the sourness intensity of compositions 11 and 12 and comparative composition 3 according to the Time Intensity method.
  • FIG. 10 is a diagram showing the evaluation of the sourness intensity of composition 16 and comparative composition 5 by the Time Intensity method.
  • FIG. 16 is a graph showing the moisture content of composition 16 before and after chewing and comparative composition 5; It is a figure which shows evaluation of the sourness intensity of the composition 17 and the comparison composition 6 by the Time Intensity method. It is a figure which shows the moisture content of the composition 17 before and behind chewing, and the comparative composition 6.
  • 16 is a diagram showing the evaluation of the sourness intensity of compositions 18 to 20 and comparative composition 3 by the Time Intensity method. It is a figure which shows evaluation of the sourness intensity of the comparative compositions 7-9 by the Time Intensity method. It is a figure which shows evaluation of the acid taste intensity
  • FIG. 12 It is a figure which shows evaluation of the acid taste intensity of the composition 12 by the Time Intensity method, and the composition 24.
  • FIG. It is a figure which shows evaluation of the sourness intensity of the compositions 25-27 by the Time Intensity method.
  • the present invention relates to a composition comprising at least a water soluble taste component and a gum base, more particularly to a chewing gum comprising at least a water soluble taste component and a gum base.
  • composition The gum base included in the composition of the present invention includes 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 the family Akatetsu, Apocynaceae, mulberry, Euphorbiaceae, etc.
  • polyisoprene obtained from sap of sapodylla which is a tree of the family Akadet
  • examples of such materials include, but are not limited to, jickle and the like, which are obtained from the sap of a jelliton, which is a tree of the apocytaceae tree, and a polymer of isoprene and a triterpene, which are obtained as a main component.
  • Examples of synthetic rubbers include, but are not limited to, polyisobutylene, polyisopropylene, isobutylene-isoprene copolymer, styrene butadiene rubber and the like, but are not limited to these exemplified materials.
  • the gum base comprised in the composition according to the invention preferably comprises polyisobutylene as synthetic rubber.
  • the molecular weight of these rubber components is not particularly limited, but rubber components having a weight average molecular weight of 40,000 (Mw) to 400,000 (Mw) can be preferably used.
  • Mw weight average molecular weight
  • Mw weight average molecular weight
  • Mw weight average molecular weight
  • Examples of other components contained in the gum base include polyvinyl acetate, ester gums, waxes, fats and oils, emulsifiers, fillers and the like.
  • Polyvinyl acetate is used for the purpose of adjusting bite.
  • ester gum is used for the purpose of giving a fullness and strengthening the film of bubble gum.
  • Waxes and oils are used as plasticizers to adjust the hardness of the gum base.
  • Emulsifiers are used for the purpose of improving the dispersibility of the gum base material and softening the texture of the composition and preventing the teeth from sticking.
  • the filler is used for the purpose of adjusting the elasticity and bite of the composition.
  • polyvinyl acetate polyvinyl acetate having a weight average molecular weight of 8,000 (Mw) or more and 90,000 (Mw) or less is preferable, but it is not limited thereto.
  • Ester gums include, but are not limited to, glycerol esters of rosin (pine fat), glycerol esters of hydrogenated rosin, glycerol esters of partially dimerized rosin, glycerol esters of polymerized rosin It is not a thing.
  • the wax include, but are not limited to, rice wax, candelilla wax, carnauba wax, microcrystalline wax and the like.
  • fats and oils include, but are not limited to, hydrogenated vegetable oils such as hydrogenated soybean oil and hydrogenated rapeseed oil.
  • emulsifier include, but are not limited to, diacetoglycerin monolaurate, glyceryl monostearate, fatty acid monoglyceride, fatty acid diglyceride, sorbitan fatty acid ester, sugar ester and the like.
  • filler for example, calcium carbonate, magnesium silicate and the like can be mentioned, but it is not limited to these exemplified materials.
  • the content of gum base and the content of rubber component contained in the composition are I found that I need a certain relationship. 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, water solubility in the composition
  • the flavor taste component can be sustained-released, and the taste retention of the composition can be improved.
  • the product of the content of gum base (% by weight) and the content of rubber component (% by weight) in the composition is more preferably in the range of 165.0 to 585.0, and 205.0 More preferably, it is in the range of not less than 585.0.
  • 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 smaller than 160.0, no improvement in the taste persistence of the composition could be confirmed .
  • the product of the content of gum base (% by weight) and the content of rubber component (% by weight) in the composition is larger than 600.0, the composition becomes too hard and the texture is poor It became.
  • the content of the gum base contained in the composition of the present invention is preferably 28.0% by weight or more.
  • the content of the gum base in the composition is 28.0% by weight or more, the taste retention 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.
  • the content of the gum base in the composition is more than 70.0% by weight, the composition becomes hard and the texture is deteriorated. Furthermore, during molding of the composition, extrusion from the mixer, rolling and cutting with a cutter become difficult.
  • 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.
  • the content of the rubber component in the composition is less than 3.0% by weight, it becomes difficult to control 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 is poor, and extrusion, rolling from a mixer and cutting with a cutter occur during molding of the composition. It will be difficult.
  • the content of the rubber component in the composition of the present invention is in this range, the taste retention of the composition can be further improved.
  • composition of the present invention contains sweeteners and acidulants as water-soluble taste ingredients and other ingredients.
  • sweeteners as water-soluble flavor components include aspartame, acesulfame potassium, ⁇ -glucosyltransferase-treated stevia, alitame, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, and glycyrrhizinate as high sweetness sweeteners.
  • Potassium trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, saccharin sodium, cyclamate, sucralose, stevia extract, stevia powder, thaumatin (thaumatin), tenryola extract, naizelia Berry extract, neotame, neohesperidin dihydrochalcone, fructosyltransferase treated stevia, brazilian licorice extract Things, miracle fruit extract, swingle extract, enzyme-treated licorice, enzyme-decomposed liquorice, but Advan Thame, etc., but is not limited thereto.
  • sweeteners of high-sweetness sweeteners monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, N-acetylglucosamine; isotrehalose, sucrose , Trehalulose, trehalose, neotrehalose, palatinose (isomaltulose), maltose, melibiose, lactulose, disaccharides such as lactose; ⁇ -cyclodextrin, ⁇ -cyclodextrin, isomaltooligosaccharide (isomaltose, isomaltotriose, panose Etc.), oligo-N-acetylglucosamine, galactosylsucrose, galactosyllactose, galactopyranosyl ( ⁇ 1-3) galact
  • sweeteners can be used alone or in any combination of two or more. These sweeteners are compounded in the composition with 0.1 wt% or more and 5.0 wt% or less for high intensity sweeteners and 30.0 wt% or more and 72.0 wt% or less for other sweeteners. Although it is preferable, it is not limited to this range.
  • an acidulant as a water-soluble taste component for example, citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, DL-malic acid, DL-sodium malate, fumaric acid, monosodium fumaric acid , Adipic acid, itaconic acid, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-tartaric acid Examples include sodium, sodium L-tartrate, lactic acid, sodium lactate, acetic acid, phytic acid, and phosphoric acid, but are not limited to these exemplified materials. Although it is suitable to mix
  • ingredients such as a spice and a coloring agent, can be mentioned, for example.
  • citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil etc.
  • mint essential oils such as peppermint oil, spearmint oil, all spices, aniseed, basil, laurel
  • Well-known spice essential oils such as cardamom, celery, clove, cinnamone, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, rosemary, pepper; oleoresins, limonene, linalool, nerolol, citronellol, geraniol
  • Known isolations such as citral, L-menthol, eugenol, cinnamic aldehyde, anethole, perilla aldehyde, vanillin, ⁇ -undecalactone, allyl caproate, L-carvone, maltol etc.
  • Blending flavors blending citrus fruits, mint essential oils, spice essential oils or isolated / synthetic flavors in proportions according to the purpose to express citrus flavors, mixed mints, various fruits, etc. And the like, but not limited thereto. Although it is suitable to mix
  • Colorants include ⁇ -carotene, carotenoid pigment, pepper pigment, anat pigment, red pigment, orange pigment, cocoa pigment, gardenia pigment, chlorophyll, silicone pigment, erythrosin, tartrazine, onion pigment, tomato pigment, marigold pigment, lutein And caramel color, copper chlorophyll, grape skin peel color, riboflavin, and riboflavin 5'-phosphate sodium ester, but not limited thereto. These colorants can be used singly or in any combination of two or more. Although it is suitable to mix
  • the composition of the present invention can be produced by a conventional method for producing a gum, for example, the following method, but is not limited to these exemplified methods.
  • the mixture can be kneaded to produce a gum base.
  • 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 to 600.0.
  • a gum base may be used.
  • the kneading temperature and time for producing the gum base are not particularly limited as long as the temperature and time for the gum base components to be sufficiently mixed, and 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 thus obtained gum base, kneading using a mixer, and shaping and aging.
  • a 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. Also, a method of kneading the kneaded gum base and one or more components of the water-soluble taste component and other components, then adding the remaining components of the water-soluble taste component and the other components, and further kneading is also mentioned.
  • Kneading is not particularly limited, as long as the respective components are sufficiently mixed, but examples thereof include conditions of kneading at about 60 ° C. for 5 to 30 minutes.
  • a molding method it can be molded by using a molding apparatus such as an extruder (extruder), a filling machine, a cutter (cutter), a mold or the like to obtain a plate-like, granular, spherical or other composition. Thereafter, it is aged at 15 to 25 ° C. for 12 to 336 hours to obtain the composition of the present invention.
  • compositions of the invention may be sugar-coated. Coating with a sugar coating can be carried out in a conventional manner.
  • composition of the present invention and the comparative composition were produced by the methods described below.
  • composition 1 Gum base A and aspartame described in Table 1 are mixed so that the respective components are sufficiently mixed so that the content (% by weight) of gum base and aspartame as a high sweetness degree sweetener in the composition becomes as described in Table 3. And kneaded. After this, as other sweeteners, a mixture of xylitol, maltitol and reduced maltose starch syrup (hereinafter referred to as "sweetener 1”) and a mixture of softener, monoglyceride and glycerin as other components (hereinafter referred to as "other components” The mixture was added according to the formulation described in Table 3, thoroughly kneaded by a mixer for 5 minutes, and cut by a cutter after rolling. Thereafter, it was aged at normal temperature (15 ° C.-25 ° C.) to obtain 2.1 g of Composition 1 per grain.
  • sweetener 1 a mixture of xylitol, maltitol and reduced maltose starch syrup
  • other components
  • Comparative composition 1 Aspartame as a high sweetness degree sweetener, Sweetener 1 and other ingredients are sequentially added to gum base A described in Table 1 according to the formulation described in Table 4 and each ingredient is sufficient from the time when all ingredients have been added. The mixture was kneaded with a mixer for 5 minutes so as to be mixed with each other. Thereafter, Comparative Composition 1 was obtained by the same method as the method of producing Composition 1.
  • composition 2 First, the gum base A described in Table 1 and the polyisobutylene B described in Table 2 were kneaded using a mixer so that the content of the rubber component in the composition would be 6.7% by weight. A gum base was prepared. Next, a gum base and aspartame as a high sweetness degree sweetener were kneaded by a mixer according to the composition described in Table 3 so that the respective components were sufficiently mixed. Subsequently, according to the composition described in Table 3, a mixture of Sweetener 1 and other components was added to the kneaded product, thoroughly kneaded with a mixer for 5 minutes, and cut by a cutter after rolling. Thereafter, it was aged at normal temperature to obtain 2.1 g of Composition 2 per grain.
  • composition 3 Composition 2 except that polyisobutylenes B and E described in Table 2 (weight ratio 2.3: 1.7) were used so that the content of the rubber component in the composition would be 7.8% by weight Composition 3 was obtained in the same manner as in
  • composition 4 was obtained in the same manner as in the preparation of Composition 2, except that polyisobutylene A described in Table 2 was used so that the content of the rubber component in the composition would be 11.8% by weight.
  • composition 5 is obtained in the same manner as the composition 2 production method except that polyisobutylene B described in Table 2 is used so that the content of the rubber component in the composition is 11.8% by weight.
  • composition 6 A composition 6 is obtained in the same manner as the composition 2 except that polyisobutylene C described in Table 2 is used so that the content of the rubber component in the composition is 11.8% by weight.
  • composition 7 was obtained in the same manner as in the preparation of Composition 2, except that polyisobutylene D described in Table 2 was used so that the content of the rubber component in the composition would be 11.8% by weight.
  • composition 8 The ingredients of gum base B listed in Table 1 and polyisobutylene B listed in Table 2 are sufficiently mixed so that the content of the rubber component in the composition is 11.0% by weight. The mixture was kneaded with a mixer to prepare a gum base. Thereafter, composition 8 was obtained in the same manner as the method of producing composition 2.
  • composition 9 The ingredients of gum base A described in Table 1 and polyisobutylene B described in Table 2 are sufficiently mixed so that the content of the rubber component in the composition is 7.0% by weight. The mixture was kneaded with a mixer to prepare a gum base. Thereafter, composition 9 was obtained by the same method as the method for producing composition 2.
  • composition 10 Gum base A described in Table 1 and polyisobutylenes B and E described in Table 2 (weight ratio: 2.3: 1.7) such that the content of the rubber component in the composition is 7.6% by weight
  • the mixture was kneaded with a mixer to prepare a gum base so that the ingredients were mixed well.
  • Citric acid as an acidulant was added to this gum base according to the composition described in Table 3, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed.
  • a sweetener consisting of Sweetener 1 and acesulfame potassium as a high-intensity sweetener, and a mixture of other components are added, thoroughly kneaded with a mixer for 5 minutes, and cut with a cutter after rolling It molded by doing. Thereafter, it was aged at normal temperature to obtain 2.1 g of Composition 10 per grain.
  • Comparative composition 2 A composition comprising gum base A described in Table 1, citric acid as acidulant, sweetener 1 consisting of sweetener 1 and acesulfame potassium as high-intensity sweetener, and other ingredients according to the composition described in table 4 Comparative composition 2 was obtained in the same manner as the method for producing Product 1.
  • composition 11 Gum base A and citric acid described in Table 1 are sufficiently mixed with each other by a mixer so that the content (% by weight) of gum base and acidulant as an acidulant in the composition is as described in Table 3. The mixture was kneaded. Thereafter, as a sweetener, a sweetener consisting of a mixture of xylitol, reduced palatinose and reduced maltose starch syrup (hereinafter referred to as "sweetener 2”) and other ingredients were added according to the composition described in Table 3. Thereafter, composition 11 was obtained in the same manner as the method of producing composition 1.
  • sweetener 2 a sweetener consisting of a mixture of xylitol, reduced palatinose and reduced maltose starch syrup
  • composition 12 Gum base A described in Table 1 and polyisobutylenes B and E described in Table 2 (weight ratio: 2.3: 1.7) such that the content of the rubber component in the composition is 7.6% by weight
  • the mixture was kneaded with a mixer to prepare a gum base so that the ingredients were mixed well.
  • Citric acid as an acidulant was added to this gum base according to the composition described in Table 3, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed. Thereafter, according to the composition described in Table 3, a mixture of Sweetener 2 and other components was added, sufficiently kneaded with a mixer for 5 minutes, and cut by a cutter after rolling. Thereafter, it was aged at normal temperature to obtain 2.1 g of Composition 12 per grain.
  • Comparative composition 3 Comparative composition 3 was prepared in the same manner as composition 1 except that the gum base A described in Table 1, citric acid as an acidulant, sweetener 2 and other ingredients according to the composition described in Table 4 were used. I got
  • composition 13 Gum base A described in Table 1, citric acid as acidulant, sweetener 2 and other components and flavors (hereinafter referred to as "other components" so that the content of the rubber component in the composition is 4.4% by weight Composition 13 was obtained in the same manner as in the preparation of composition 11, except that 2) was used according to the formulation described in Table 3.
  • Comparative composition 4 Comparative composition was prepared in the same manner as the composition 1 except that the gum base A described in Table 1, citric acid as an acidulant, sweetener 2 and other ingredients 2 were added according to the composition described in Table 4. I got four.
  • composition 14 Composition 12 except that polyisobutylenes B and E described in Table 2 (weight ratio 2.3: 1.7) were used so that the content of the rubber component in the composition would be 5.9% by weight
  • the composition 14 was obtained in the same manner as in the preparation of
  • composition 15 Gum base C described in Table 1 and polyisobutylenes B and E described in Table 2 (weight ratio: 1.8: 1.3) such that the content of the rubber component in the composition is 8.8% by weight
  • the mixture was kneaded with a mixer to prepare a gum base so that the ingredients were mixed well.
  • citric acid as an acidulant was added, and the components were sufficiently kneaded by a mixer so that the components were sufficiently mixed.
  • sweetener 3 a sweetener consisting of a mixture of xylitol, erythritol, and reduced maltose starch syrup as a sweetener (hereinafter referred to as “sweetener 3") and other ingredients 2 are added, and mixed for 5 minutes with a mixer It fully knead
  • composition 16 First, mixing is carried out with a mixer so that each component is sufficiently mixed with gum base A described in Table 1 and polyisobutylene B described in Table 2 so that the content of the rubber component in the composition is 11.7% by weight.
  • a gum base was prepared.
  • malic acid as an acidulant was added, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed.
  • a mixture of Sweetener 1 and other components was added, thoroughly kneaded with a mixer for 5 minutes, and shaped by cutting with a cutter after rolling. Thereafter, it was aged at normal temperature to obtain 1.0 g of Composition 16 per grain.
  • Comparative composition 5 Gum base A listed in Table 1, malic acid as an acidulant, Sweetener 1 and other ingredients according to the formulations described in Table 4 are the same as the preparation method of Composition 1, except per tablet 1.0 g of comparative composition 5 was obtained.
  • composition 17 First, mixing is carried out with a mixer so that each component is sufficiently mixed with gum base A described in Table 1 and polyisobutylene B described in Table 2 so that the content of the rubber component in the composition is 11.7% by weight.
  • a gum base was prepared.
  • fumaric acid as an acidulant was added to this gum base, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed.
  • a mixture of Sweetener 1 and other components was added, thoroughly kneaded with a mixer for 5 minutes, and shaped by cutting with a cutter after rolling. Thereafter, it was aged at normal temperature to obtain 1.0 g of Composition 17 per grain.
  • Comparative composition 6 Gum base A described in Table 1, fumaric acid as an acidulant, sweetener 1 and other ingredients according to the composition described in Table 4 are the same as the preparation method of composition 1, except per tablet 1.0 g of comparative composition 6 was obtained.
  • composition 18 Gum base A described in Table 1, citric acid as an acidulant, sweetener 2 and other components according to the composition described in Table 3 so that the content of the rubber component in the composition is 3.9% by weight
  • 2.1 g of Composition 18 was obtained per particle, except that used.
  • composition 19 Gum base A described in Table 1, citric acid as acidulant, sweetener 2 and other components according to the composition described in Table 3 so that the content of the rubber component in the composition is 5.6% by weight In the same manner as in the method of producing Composition 1, 2.1 g of Composition 19 was obtained per particle, except that used.
  • Composition 20 Gum base A described in Table 1, citric acid as acidulant, sweetener 2 and other components according to the composition described in Table 3 so that the content of the rubber component in the composition is 6.6% by weight
  • 2.1 g of Composition 20 was obtained per tablet, except that used.
  • Comparative composition 7 Gum base B described in Table 1, citric acid as an acidulant, sweetener 2 and other components described in Table 4 so that the content of the rubber component in the composition is 13.7% by weight In the same manner as in the preparation of Composition 1, except that 2.1 g of Comparative Composition 7 was obtained per grain.
  • Comparative composition 8 Gum base A described in Table 1, citric acid as an acidulant, sweetener 2 and other components described in Table 4 so that the content of the rubber component in the composition is 7.0% by weight In the same manner as in Composition 1 except for following the procedure, 2.1 g of Comparative Composition 8 was obtained per grain.
  • Comparative composition 9 Gum base D described in Table 1, citric acid as an acidulant, sweetener 2 and other components described in Table 4 so that the content of the rubber component in the composition is 6.1% by weight In the same manner as in Composition 1 except for following the above, 2.1 g of Comparative Composition 9 was obtained per grain.
  • 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.
  • sweetener indicates sweeteners other than high-sweetness sweeteners
  • product of numerical values indicates numerical values of content of gum base and numerical values of content of rubber component in the composition. Indicates the product of
  • Example 1 Evaluation of Sweetness Component With respect to compositions 1 to 9 and comparative composition 1, the moisture content of the composition after chewing for 5 minutes was measured.
  • the measurement method of moisture content is as follows. The weight of each composition before chewing was measured, and chewing was carried out at a pace of 80 times a minute for 5 minutes. After measuring the weight of each composition after chewing, drying under reduced pressure was performed 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 relative to the weight of the composition before chewing was taken as the moisture content. The above operation is performed twice for each composition, and the average value is shown in FIG. As a reference, FIG. 1 also shows the moisture content in each composition before chewing which was similarly measured.
  • compositions 1 to 9 and comparative composition 1 the residual ratio of aspartame remaining in the composition was measured using high performance liquid chromatography.
  • the measurement method of the residual rate is as follows. Chloroform (20 ml) for high performance liquid chromatograph and distilled water (50 ml) were added to each of the pre- and post-dried compositions dried above, and the mixture was extracted by refluxing at 70 ° C for 1 hour to dissolve and extract the gum. In parallel. After extraction under reflux, aspartame dissolved in the aqueous layer was recovered by liquid-liquid distribution and used as a sample.
  • the aspartame in each sample was quantified by high performance liquid chromatography under the analysis conditions shown below, and the amount of aspartame in the sample obtained from the composition before chewing was aspartame in the sample obtained from the composition after chewing The amount was taken as the residual rate.
  • the above operation is performed four times for each composition, and the average value is shown in FIG.
  • FIG. 3 the average value of evaluation of the sweetness intensity of the composition 3 and the comparative composition 1 by the 3 experts by the Time Intensity method is shown.
  • the evaluation by the Time Intensity method was performed under the condition where the composition was chewed at a pace of 80 times a minute and the sweetness intensity was evaluated at intervals of 10 seconds.
  • the sweetness intensity of Comparative Composition 1 showed a maximum value at about 20 seconds after the onset of chewing, and then dropped sharply, and no sweetness was felt at 8 minutes and 10 seconds.
  • the sweetness intensity of composition 3 showed a maximum value in about 10 to 20 seconds after the onset of chewing, and the maximum value was a value lower than that of comparative composition 1. This indicates that in Composition 3, the sustained release of the water-soluble sweetening component in 10 to 20 seconds after the onset of chewing is superior to Comparative Composition 1. Furthermore, with Composition 3, the sweetness intensity gradually decreased even after the sweetness intensity showed the maximum value, and no sweetness was felt after 12 minutes.
  • composition of the present invention can slowly release the water-soluble sweetening component at the time of chewing, and the taste retention is improved.
  • FIG. 4 the average value of the evaluation of the sweetness intensity of the composition 10 and the comparative composition 2 by the 3 experts by the Time Intensity method is shown.
  • the sweetness intensity of Comparative Composition 2 showed a maximum value at about 30 seconds after the onset of chewing, and then dropped sharply, and no sweetness was felt at 7 minutes and 50 seconds.
  • the sweetness intensity of composition 10 rose gently from the onset of chewing and showed a maximum value at 1 minute and 40 seconds after the onset of chewing.
  • the maximum value was lower than Comparative Composition 2. Thereafter, the sweetness intensity gradually decreased, and when 10 minutes and 40 seconds elapsed, the sweetness was not felt.
  • the composition of the present invention can slowly release the water-soluble sweetening component at the time of chewing, and the taste retention is improved.
  • Example 2 Evaluation of sour component
  • the sourness intensity of Comparative Composition 3 showed a maximum value at about 20 seconds after the onset of chewing, and then dropped sharply, and did not feel sour at 2 minutes and 30 seconds.
  • the sourness intensity of the composition 11 gradually increased from the onset of chewing, and showed a maximum value at 1 minute and 20 seconds after the onset of chewing. The maximum value was lower than Comparative Composition 3. After that, it became low gradually, and when 5 minutes and 10 seconds had passed, it did not feel sour.
  • the sourness intensity of the composition 12 increased more gradually after the onset of chewing compared to the composition 11, and showed a maximum value more than once between 1 minute and 3 minutes and 40 seconds after the onset of chewing. The maximum value was lower than that of composition 11. After that, the sourness intensity gradually decreased, and when 7 minutes and 20 seconds passed, it did not feel sour.
  • composition of the present invention can slowly release the water-soluble sour component at the time of chewing, and the taste retention is improved. Also, based on the comparison between composition 11 and composition 12, even when the same amount of gum base is used, the taste retention of the composition is further improved by increasing the content of the rubber component in the composition. It also became clear.
  • the remaining rate of citric acid in the composition was measured by the Time Intensity method when the sourness intensity of the composition 12 and the comparative composition 3 became zero.
  • the measurement of the residual rate of citric acid was performed in the same manner as the residual rate of aspartame except that the analysis conditions were changed.
  • the remaining ratio of citric acid in Composition 12 and Comparative Composition 3 at 2 minutes and 10 seconds when the sourness intensity of Comparative Composition 3 became almost 0 was 67.5% and 16.3%, respectively. Met.
  • the residual ratio of citric acid of Composition 12 was 19.1% at 7 minutes and 10 seconds when the sourness intensity of Composition 12 became almost 0.
  • FIG. 6 the average value of the evaluation of the sourness intensity of the composition 13 and the comparative composition 4 by the Time Intensity method by 4 experts is shown.
  • the sourness intensity of the comparative composition 4 showed a maximum value at about 20 seconds after the onset of chewing, and then dropped sharply, and did not feel sour at 2 minutes and 50 seconds.
  • the sourness intensity of composition 13 showed a maximum value at 20 seconds after the onset of chewing, and the maximum value was a value lower than that of comparative composition 4.
  • the time to show the maximum value was early, it kept the sourness intensity close to the maximum value until 1 minute and 40 seconds, and then it became low gradually and did not feel the sour taste after 6 minutes.
  • the composition of the present invention can slowly release the water-soluble sour component at the time of chewing, and the taste retention is improved.
  • the degree of improvement in taste retention of the acidity is not remarkable, but the acidity is exhibited by increasing the content of citric acid in the composition. It has become clear that the taste duration is improved.
  • the spice is added to the composition 13, it is shown by below-mentioned FIG. 18 that a spice does not affect the taste duration time of the sour taste.
  • the change in the taste retention due to the change in the content of the rubber component was evaluated.
  • FIG. 7 the average value of the evaluation of the sourness intensity of the composition 14 and the comparative composition 3 by the Time Intensity method by three experts is shown.
  • the sourness intensity of the comparative composition 3 showed a maximum value at about 20 seconds after the onset of chewing, and then dropped sharply, and did not feel sour at 3 minutes.
  • the sourness intensity of the composition 14 showed a maximum value at 20 seconds after the onset of chewing, and the maximum value was a value lower than that of the comparative composition 3.
  • the time showing the maximum value was the same time as Comparative Composition 3, but after that, the sourness intensity gradually became lower than that of Comparative Composition 3, and the sour taste was not felt when 5 minutes and 10 seconds passed.
  • FIG. 8 the average value of the evaluation of the sourness intensity when the composition 16 and the comparative composition 5 are chewed for 3 minutes by the Time Intensity method by two experts is shown.
  • the sourness intensity of the comparative composition 5 showed a maximum value at about 20 seconds after the onset of chewing, and then dropped sharply and did not feel sour at 2 minutes and 10 seconds.
  • the sourness intensity of composition 16 showed a maximum value at about 20 seconds after the onset of chewing, the maximum value thereof was lower than that of comparative composition 5, and then gradually decreased and sourness even at 3 minutes. It was sustained.
  • the composition of the present invention can slowly release the water-soluble sour component at the time of chewing, and the taste retention is improved.
  • the measurement method of moisture content is as follows. The weight of the composition before chewing was measured and chewing was performed for 3 minutes. After the weight of the composition after chewing was measured, drying under reduced pressure was performed 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 relative to the weight of the composition before chewing was taken as the moisture content. The average value of two runs for each composition is shown in FIG. In addition, the moisture content of the composition 16 before chewing and the comparative composition 5 which also measured similarly is shown in FIG. 9 as reference.
  • the residual rate of malic acid in the composition 16 after chewing and the comparative composition 5 was measured.
  • the residual rate of malic acid was measured in the same manner as the residual rate of citric acid.
  • the residual rates of malic acid in composition 16 and comparative composition 5 after chewing for 3 minutes were 27.0% and 11.0%, respectively. Therefore, it is considered that the sustained release of malic acid was improved in the composition 16 as compared with the comparative composition 5, and as a result, the taste persistence of the sour taste shown in FIG. 8 could be improved.
  • FIG. 10 the average value of the evaluation of the acid taste intensity when the composition 17 and the comparison composition 6 are chewed for 3 minutes by the Time Intensity method by two experts is shown.
  • the sourness intensity of the composition 17 and the comparative composition 6 shows a maximum value at about 20 seconds after the onset of chewing, but the intensity is small, and sourness persists even after 3 minutes.
  • the moisture content of Composition 17 and Comparative Composition 6 was measured after chewing for 3 minutes.
  • the measurement of the moisture content was performed by the same method as the measurement method of the moisture content of the composition 16 and the comparative composition 5.
  • the moisture content of composition 17 and comparative composition 6 and the moisture content of composition 17 and comparative composition 6 before chewing are shown in FIG.
  • the residual rate of fumaric acid in Composition 17 and Comparative Composition 6 after chewing was measured.
  • the residual rate of fumaric acid was measured in the same manner as the residual rate of citric acid.
  • the residual rates of fumaric acid of Composition 17 and Comparative Composition 6 after the 3 minutes chewing were 89.7% and 85.8%, respectively, and most of the fumaric acid was eluted from the composition. It turned out that it was not. From this it is believed 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 the average value of the evaluation of the sourness intensity of the compositions 18 to 20 and the comparative composition 3 by the 3 experts by the Time Intensity method is shown.
  • the sourness intensity of the comparative composition 3 showed a maximum value at about 20 seconds after the onset of chewing, and then dropped sharply, and did not feel sour at 2 minutes and 50 seconds.
  • the sourness intensity of compositions 18 to 20 also showed a maximum value at about 20 seconds after the onset of chewing, but their maximum value was lower than that of comparative composition 3.
  • the sourness intensity of the compositions 18 to 20 gradually decreases, and when the composition 18 reaches 4 minutes and 10 seconds, when the composition 19 passes 6 minutes and 20 seconds, the composition 20 reaches 7 minutes and 50 seconds. When it passed, it did not feel sour.
  • composition of the present invention can slowly release the water-soluble sour component at the time of chewing, and the taste retention is improved. Also, from the comparison of compositions 18 to 20, when using the same gum base without adding a rubber component, even when using the same amount of acidulant, the numerical value of the content of gum base in the composition and the rubber component It has also become clear that the higher the product of the content of the content, the more the taste retention of the composition is improved.
  • FIG. 13 the average value of the evaluation of the sourness intensity of the comparative compositions 7 to 9 by the Time Intensity method by three experts is shown.
  • the sourness intensity of the comparative composition 7 shows a maximum value at about 10 seconds after the onset of chewing, and then gradually lowers, and when 4 minutes and 20 seconds have passed, the sourness was not felt.
  • the sourness intensity of Comparative Composition 8 shows a maximum value at about 20 seconds after the onset of chewing, and then gradually lowers, and when 9 minutes and 40 seconds have elapsed, the sourness was not felt.
  • the sourness intensity of Comparative Composition 9 showed a maximum value at about 20 seconds after the onset of chewing, and did not feel sour at 3 minutes and 10 seconds.
  • Comparative Composition 7 wherein 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
  • the comparative composition 8 in which the content of the gum base in the composition was 75.0% by weight was such that the composition was too elastic and the texture was poor.
  • 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 following method.
  • composition 21 First, the gum base A described in Table 1, citric acid as an acidulant, and microcrystalline wax were sufficiently mixed so that the content of microcrystalline wax in the composition was 4.3% by weight, The mixture was kneaded with a mixer to prepare a gum base. A mixture of Sweetener 2 and other components was added to this gum base according to the formulation described in Table 6, and the mixture was thoroughly kneaded for 5 minutes with a mixer, and was shaped by cutting after cutting with a cutter. Thereafter, it was aged at normal temperature to obtain 2.1 g of Composition 21 per grain.
  • composition 22 Gum base A described in Table 1 and polyisobutylenes B and E described in Table 2 (weight ratio: 2.3: 1.7) such that the content of the rubber component in the composition is 7.6% by weight Were kneaded with a mixer so that each component was sufficiently mixed. Subsequently, according to the composition described in Table 6, citric acid as an acidulant was added, and the components were kneaded with a mixer so that the components were sufficiently mixed to prepare a gum base.
  • a sweetener 2 and a mixture of other components in which the content of monoglyceride in the composition is 1.4 times (0.27% by weight) are added, and thoroughly kneaded with a mixer for 5 minutes After rolling, it was formed by cutting with a cutter. Thereafter, it was aged at normal temperature to obtain 2.1 g of Composition 22 per grain.
  • composition 23 Each component of the gum base A and polyvinyl acetate described in Table 1 is first 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. The mixture was kneaded with a mixer so as to be mixed with each other. Subsequently, according to the composition described in Table 6, citric acid as an acidulant was added, and the components were kneaded with a mixer so that the components were sufficiently mixed to prepare a gum base. Thereafter, according to the composition described in Table 6, a mixture of Sweetener 2 and other components was added, sufficiently kneaded with a mixer for 5 minutes, and cut by a cutter after rolling. Thereafter, it was aged at normal temperature to obtain 2.1 g of Composition 23 per grain.
  • composition 24 Gum base A described in Table 1 first, polyisobutylene B described in Table 2 such 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 the respective components were sufficiently mixed. Subsequently, according to the composition described in Table 6, citric acid as an acidulant was added, and the components were kneaded with a mixer so that the components were sufficiently mixed to prepare a gum base.
  • composition 25 Gum base B described in Table 1 first, polyisobutylene B and E described in Table 2 (weight ratio: 2.3: 1.7) such that the content of the rubber component in the composition is 11.1% by weight Were kneaded with a mixer so that each component was sufficiently mixed. Subsequently, according to the composition described in Table 6, citric acid as an acidulant was added, and the components were kneaded with a mixer so that the components were sufficiently mixed to prepare a gum base. Thereafter, according to the composition described in Table 6, a mixture of Sweetener 2 and other components was added, sufficiently kneaded with a mixer for 5 minutes, and cut by a cutter after rolling. Thereafter, it was aged at normal temperature to obtain 1.0 g of Composition 25 per grain.
  • composition 26 A composition 26 was obtained in the same manner as the composition 25 except for using the sweetener 3 as the sweetener.
  • composition 27 The composition 27 was obtained in the same manner as the composition 26, except that a citrus-based flavor was added as a liquid flavor and the formulation described in Table 6 was followed.
  • the “product of numerical values” in Table 6 represents the product of the numerical value of the content of gum base and the numerical value of the content of rubber component in the composition.
  • FIG. 14 shows the evaluation of the sourness intensity of the composition 11 and the composition 21 by the Time Intensity method by three experts. Indicates the average value of Composition 21 corresponds to a composition in which the content of wax in the gum base of composition 11 is increased by adding microcrystalline wax. Since the evaluation of the sourness intensity by the Time Intensity method of the composition 11 and the composition 21 was almost the same as shown in FIG. 14, the taste retention of the composition of the present invention by the addition of the microcrystalline wax was achieved. The impact is considered to be small.
  • 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 sourness intensity by the Time Intensity method of the composition 12 and the composition 22 was almost the same as shown in FIG. 15, the influence of the addition of the emulsifier on the taste persistence of the composition of the present invention is It is considered to be small.
  • composition 23 corresponds to a composition having an increased content of polyvinyl acetate in the gum base of composition 11
  • composition 24 has an increased content of polyvinyl acetate in the gum base of composition 12. It corresponds to a composition.
  • the content of polyvinyl acetate in the composition is greater in composition 23 than in composition 24 and the content of the rubber component in the composition is greater in composition 24 than in composition 23.
  • FIG. 18 the average value of the evaluation of the sourness intensity of the compositions 25 to 27 by the three experts by the Time Intensity method is shown. Since the evaluation of the sourness intensity by the Time Intensity method of the compositions 25 to 27 was almost the same as shown in FIG. 18, the taste persistence of the composition of the present invention by the addition of the type of sweetener and the flavor The impact of the

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JPS63196231A (ja) * 1987-01-30 1988-08-15 ワーナー‐ランバート・コンパニー チユーインガム組成物
JPH01202254A (ja) * 1987-12-22 1989-08-15 Warner Lambert Co 無水の新鮮さを失わないチユーインガム組成物
JPH02222650A (ja) * 1988-12-29 1990-09-05 Warner Lambert Co 長時間持続する甘味を有するチユーインガム

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JPS5243563B2 (zh) 1972-10-13 1977-10-31
JPS5243563U (zh) 1975-09-19 1977-03-28
JPS5856288B2 (ja) 1980-07-31 1983-12-14 松下電工株式会社 ワイヤレス発信器
JPS5856288U (ja) 1981-10-12 1983-04-16 株式会社クボタ 断熱管
AU2006251543C1 (en) 2005-05-23 2014-03-13 Intercontinental Great Brands Llc Confectionery composition including an elastomeric component, a cooked saccharide component, and a modified release component
EP1903890B1 (en) 2005-05-23 2012-11-07 Kraft Foods Global Brands LLC Sweetness potentiator compositions
JP6083991B2 (ja) 2012-09-26 2017-02-22 株式会社明治 チューインガム用香味供給組成物及び香味供給組成物含有チューインガム

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Publication number Priority date Publication date Assignee Title
JPS63196231A (ja) * 1987-01-30 1988-08-15 ワーナー‐ランバート・コンパニー チユーインガム組成物
JPH01202254A (ja) * 1987-12-22 1989-08-15 Warner Lambert Co 無水の新鮮さを失わないチユーインガム組成物
JPH02222650A (ja) * 1988-12-29 1990-09-05 Warner Lambert Co 長時間持続する甘味を有するチユーインガム

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