JPS6249015B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a long-lasting sweet chewing gum and a method for producing the same, and more particularly to a sugar-containing or sugar-free long-lasting sweet chewing gum having anti-condensation properties (anti-liquid leaching properties) and improved sweetness retention, and a method for producing the same. The chewing gum of the present invention is easy to handle in the manufacturing process and has good moldability. The present invention provides an aqueous phase formed by an aqueous softener and a finely divided first sweetener (e.g., sorbitol or sugar) dispersed in the aqueous softener, and a large number of individual monomer aggregates in the aqueous phase. It contains a relatively water-insoluble phase formed by suspending or dispersing the above-mentioned individual lumps into gum base particles and a second layer encapsulated in the gum base particles.
The object of the present invention is to provide a chewing gum with a sustained sweetness that is characterized by being formed from sweetener particles, which is easy to handle in the manufacturing process, and has good anti-condensation properties. The primary sweetener and aqueous softener in the chewing gum of the present invention are those that release the sweet stimulus that is first perceived when the gum is chewed, while the gum base provides a coating or protective carrier for the secondary sweetener. This allows the sweet taste to continue after the initial sweet taste sensation has subsided. The relatively water-insoluble phase containing the gum base particles and/or the water-soluble phase can contain hydrogenated starch hydrolyzate. Hydrogenated starch hydrolyzate acts as a binder without reducing sweetness, improves the caking properties of chewing gum, and makes it easier to form into plates or rods, so it can improve processability in the manufacturing process. can. Furthermore, the present invention can provide a method for producing chewing gum as described above. The features of the chewing gum of the present invention will be explained below with reference to the accompanying drawings. FIG. 1 is a graphical illustration showing the fine structure of the chewing gum of the present invention. FIG. 2 is a graphical illustration showing the microstructure of chewing gum having a composition similar to that of the chewing gum in FIG. 1, which is manufactured by a conventional manufacturing method. FIG. 3 is a schematic flow sheet illustrating the manufacturing process of the chewing gum in FIG. 1 of the present invention. Figure 4 is the second
1 is a schematic flow sheet illustrating a conventional manufacturing process of chewing gum in the figure. Traditional chewing gums generally include a gum base and water-soluble sweeteners added thereto, such as various sugars such as sucrose, dextrose, corn syrup, sorbitol and/or artificial sweeteners such as sodium or calcium saccharin or sodium or calcium cyclamate. It contains agents, emulsifiers (lecithin, mono- and diglycerides, etc.), and flavoring agents. Such chewing gum is generally produced by melting a gum base O, mixing the gum base O with corn syrup or other aqueous softener S for 3 to 5 minutes, and then adding a solid sweetener 1 such as sugar or sorbitol as shown in FIG. 2 and flavoring agents, mixed for 5 minutes, the chewing gum is removed from the kettle, rolled and cut into the desired shape. Conventional gum manufacturing processes, as described above, remain continuous operations throughout their entire operation. As a result, the resulting chewing gum product is a gum base O containing sugars and other sweeteners 1 and 2 and aqueous softener S to form a gum base O matrix containing sweeteners 1 and 2 and aqueous softener S. It is a continuous mass of The chewing gum obtained by this method exhibits a pleasant strong sweet taste when first chewed, and the sweetness rapidly decreases to almost imperceptible within the first 3 to 5 minutes. Substantially all sweetness disappears after about 5 minutes or less. There is clearly a need for a chewing gum that overcomes these drawbacks and retains a sustained sweet taste (a sweet taste that can last for 7-8 minutes or more). There is also a need for chewing gum that does not contain artificial sweeteners and has a sustained sweet taste using only natural sweeteners other than sugar. The present invention can provide chewing gum that can satisfy the above-mentioned consumer demands. The chewing gum of the present invention will be described below with reference to the accompanying drawings. The chewing gum of the present invention, as shown in FIGS. 1 and 3, comprises an aqueous softener S (for example, sorbitol syrup) and a finely divided first sweetener 1 (for example, sorbitol or sugar) dispersed in the aqueous softener S. ) and, if necessary, the aqueous softener S
an aqueous or continuous phase A containing hydrogenated starch hydrolyzate (HSH), which acts as a binder to improve processability, dispersed therein; Individual sweetener particles formed from a second sweetener particle 2 (e.g. mannitol and/or sorbitol or sugar) and optionally a hydrogenated starch hydrolyzate wrapped or encapsulated in the gum base O to improve processability. It includes a relatively water-insoluble phase or discontinuous phase B composed of a large number of specific lumps suspended or dispersed in the aqueous phase, and has a long-lasting sweetness, good anti-condensation properties, and good processability. It is something. The first sweetener 1 and the aqueous softener S provide an initial sweet taste sensation upon chewing, while the gum base O is a second sweetener that suppresses the sweetness of the second sweetener 2 and releases it gradually. By using it as a coating or protective carrier, the sweet taste can be sustained after the initial sweet taste sensation has subsided. To improve the processability of chewing gum, hydrogenated starch hydrolyzate can be present in either the aqueous phase or the water-insoluble phase, or both. The hydrolyzate improves the caking properties of chewing gum during the manufacturing process, and in particular makes it easier to spread the gum into a plate or a rod. We incorporate the sweetener particles into the gum base in such a way that the sweetener particles (i.e., the second sweetener) are dispersed, encapsulated, entrapped and/or otherwise protected in the base, and as a chewing gum component. It has been discovered that by keeping the solubility of the secondary sweetener formulated in any of the above methods to a minimum, the release of sweetness in the chewing gum can be prolonged. This involves incorporating secondary sweetener particles into the molten gum base (a secondary sweetener dispersed in the gum base) before mixing the gum base with plasticizers, aqueous softeners, humectants, other sweeteners, or other substances. (can be dissolved). The second sweetener dispersed and encapsulated in the gum base is substantially retained in the gum base and does not easily dissolve out during chewing, but its release is suppressed and is gradually released by saliva. Ru. Traditional chewing gums are typically made by adding corn syrup, sorbitol syrup or other aqueous softeners to a gum base, followed by sweeteners such as sugars or sorbitol; The chewing gum of the present invention differs in that, in the case of an aqueous softener, the sweetener is eluted from the gum base, so that the sweetener is substantially consumed after only 3 to 5 minutes of chewing. The chewing gum of the present invention comprises a first sweetener adjuvant (which may be a second part of the second sweetener and/or other sweeteners) and a gum base (in which the second sweetener is already dispersed). The initial perceived sweetness can be provided by mixing the gum base (containing gum base). As a mixing step, a gum base containing a dispersed second sweetener is distributed into discrete masses and suspended in the first sweetener. A polyhydric syrup-type plasticizer or aqueous softener is then incorporated into the discontinuous mass suspended in the first sweetener, thereby giving it a unique soft nougat-like texture and It is possible to perceive a good taste, provide excellent sweetness persistence for 8 minutes or more, and provide good anti-condensation properties. The first portion of the supplementary sweetener added to the gum base, which already contains the second sweetener dispersed therein, does not impart a sustained sweetness to the chewing gum;
It is only present to provide an initial sweet taste sensation; sustained sweetness can only be provided by secondary sweeteners that are initially individually dispersed and encapsulated in the gum base. As can be seen from the foregoing, the present invention is capable of providing both sugar-containing and sugar-free chewing gums with a sustained sweet taste. Furthermore, the present invention does not require the inclusion of artificial sweeteners, and can contain only natural sweeteners (such as sorbitol, mannitol and/or xylitol),
A sugar-free chewing gum with a sustained sweet taste can be provided. The sugar-free chewing gum containing the natural sweetener of the present invention can maintain a sustained sweetness without using saccharin due to the gum's unique structure and manufacturing method. The first sweetener or auxiliary sweetener in the present invention refers to a sweetener that forms an aqueous phase with an aqueous softener and is first extracted in the oral cavity when chewing gum. A second sweetener refers to a sweetener that forms a water-insoluble phase with the gum base and is gradually extracted only after the first sweetener is first eluted when the gum is chewed. In the chewing gum manufacturing method of the present invention (third
(see figure), the gum base is first melted, and in this molten gum base (preferably maintained at a temperature not exceeding 93.3°C), a second sweetener and a flavoring agent are added.
Add the optional food grade acid and emulsifier or softener (eg, lecithin) and mix thoroughly for at least 2 minutes to obtain a homogeneous mixture and embed the secondary sweetener in the gum base. In one embodiment of the present invention, after the above-mentioned mixing operation is completed, the hydrogenated starch hydrolyzate is added and mixed into the gum base having the form of a continuous cohesive mass. A supplementary sweetener or a first sweetener (preferably in particulate form and may be similar to the second sweetener) or other sweetener is then added to the continuous mass to
The mixing operation is continued for 5 minutes, which transforms the continuous mass into individual segmented nodules of gum containing a secondary sweetener (optionally containing the hydrogenated starch hydrolyzate added). and the separated nodules are suspended and embedded in the first sweetener particles to form a mass containing the foreign components. Add an aqueous plasticizer or softener and optionally hydrogenated starch hydrolyzate to this heterogeneous mass and mix for 1 to 5 minutes. To this gum mass, optionally solid flavoring agents (for example, flavoring agents encapsulated in or immobilized on dextrin or gum arabic) and a water-soluble acid are added and mixed to form a chewing gum with a smooth surface; The chewing gum of the present invention can be obtained by rolling this out into a sheet shape, making incisions and shaping it as desired. When hydrogenated starch hydrolyzate is added as required, this is added to the gum base (or discontinuous phase).
and/or present in an aqueous softener (or continuous phase). When used in either phase, the hydrogenated starch hydrolyzate facilitates processing, especially sheet forming, and imparts and increases the caking properties of the gum base particles or the chewing gum itself, thereby increasing the manufacturing process. The gum base or chewing gum will not crack or break, and the mechanical load will not be increased. When the aqueous plasticizer or softener is added after the mixture has been suspended in the co-sweetener or the first sweetener to form a discrete mass or mass containing the second sweetener, the aqueous plasticizer (e.g. sorbitol) Substantially all of the water from the syrup dissolves the water-soluble co-sweetener or primary sweetener particles, and this water does not serve to dissolve the secondary sweetener sequestered in the gum base. do not have. The secondary sweetener, which is initially added into the molten gum base to form a continuous mass, remains substantially embedded in the gum base even after the gum base has separated into individual masses or nodules. , for example, from dissolution by aqueous polyol syrups. Therefore,
The present invention provides a chewing gum that retains a sustained sweet taste without coating, forming a film and/or accumulating water-insoluble polymeric substances on sweetener particles and without affecting the initial sweet taste stimulus, and a method for producing the chewing gum. can do. Examples of suitable hydrogenated starch hydrolysates for use as part of the gum base discontinuous phase and/or as part of the aqueous softener continuous phase include: Hydrogenated corn syrup or starch hydrolysates containing various dextrose equivalents (DE) (e.g., U.S. Pat. Re. No.
26959 and U.S. Pat. No. 3,556,811) and reagents containing glucose syrup and/or sorbitol, hydrogenated disaccharides, hydrogenated tri- to hexasaccharides, hydrogenated polysaccharides or mixtures of two or more of these. Composition powder etc. Hydrogenated glucose syrup or hydrogenated starch hydrolyzate and/or its powder is a standard glucose syrup or hydrogenated starch hydrolyzate and/or powder thereof, which is a standard glucose syrup or hydrogenated starch hydrolyzate and/or powder thereof, which is a Catalytic hydrogenation (conversion by acids and/or enzymes)
It can be manufactured by For hydrogenated glucose syrup, the total solids content is approximately 72~
The solid content should be in the range of 80%, and the solid content should be about 4 to 20% sorbitol.
%, hydrogenated disaccharides (e.g. maltitol) approx. 20
~65%, about 15-45% hydrogenated trisaccharides to heptasaccharides, and about 10-35% hydrogenated saccharides higher than heptasaccharides. When hydrogenated starch hydrolyzate is used in the discontinuous gum base phase, it accounts for about 5 to 50% of the weight of the gum base.
It is present in an amount of 40%, preferably about 8-35%, about 0.5-15%, preferably about 1-12% of the weight of the chewing gum. When using a hydrogenated starch hydrolyzate in the continuous aqueous softener phase, it should be about 0.5 to 0.5 of the weight of the gum base.
It is present in an amount of 100%, preferably about 15-50%, about 0.1-20%, preferably about 3-10% of the weight of the chewing gum. dispersed and encapsulated in individual nodules of gum base;
Examples of secondary sweeteners that can be used to impart a sustained sweetness include (but are understood to be limited to) mixtures of one or more of the following substances: ): Natural sweeteners, such as sucrose,
Glucose, fructose, fructose syrup, glycyrrhizin, molasses, caramel, monoammonium salts of glycyrrhizin, mono-, di- or trisodium salts of glycyrrhizin, mono-, di- or tripotassium salts of glycyrrhizin, calcium salts of glycyrrhizin; sugar alcohols, e.g. mannitol, sorbitol, xylitol, maltitol; artificial sweeteners e.g. satucalin calcium salt, satucalin sodium, free acid form of satucalin, satucalin ammonium salt, aspartam (i.e. L-aspartyl-L-phenyl-alanine methyl ester) , naringin dihydrochalcone, neohesperidin dihydrochalcone, cyclamic acid, sodium cyclamate, calcium cyclamate; selenium berry (Dioscoreophyllum cumminsii), stevioside (Stevia rebaudiana), miracle berry (Richardella dulcifica) or thaumatin (thaumatin), etc. Among these secondary sweeteners,
Sucrose, mannitol and/or sorbitol are preferred. ). The first (auxiliary) sweetener used with the aqueous softener to provide the initial sweetness stimulus is preferably one that is easily extracted from chewing gum, examples of which are shown below (containing one or more of these). natural sweeteners, such as various sugars, sugar alcohols (xylitol, sorbitol, mannitol, maltitol or mixtures thereof) or sugar-containing substances (such as arabinose, xylose, ribose, glucose, mannose, galactose, fructose,
monosaccharides such as dextrose, sorbose, or mixtures of two or more of these monosaccharides); disaccharides, such as sucrose (cane sugar,
beet sugar), lactose, maltose or cellobiose; polysaccharides; artificial sweeteners such as free acid form of saccharin, saccharin calcium salt, saccalin ammonium salt, saccalin sodium salt,
Aspartum (i.e. L-aspartyl-L-
phenylalanine methyl ester), naringin dihydrochalcone, neohesperidin dihydrochalcone, cyclamic acid, sodium cyclamate, calcium cyclamate; and other sweeteners such as Dioscoreophyllum cumminsii, Stevia rebaudiana. , Miracle Berry (Richardel 1adulcifica), Thaumatin, etc. The plasticizer or aqueous softening agent together with the first sweetener forms a so-called aqueous phase in the chewing gum (as opposed to an oil- or water-insoluble gum base phase containing the first sweetener), Preferably, the plasticizer or aqueous softener forms a substantially non-hygroscopic substance (e.g. polyhydric alcohol) form in the liquid (xylitol syrup, sorbitol syrup or maltitol syrup). The aqueous softener or plasticizer in the present invention is the second
It acts as a matrix surrounding the islands of gum base containing the sweetener, and acts as a binder between the islands of gum base and the second sweetener, and the aqueous softener (or binder) is on the surface of the gum and forms a mass or island of gum base. It has the effect of covering. It is preferred that the hygroscopicity of the aqueous softener be as low as possible. Corn syrup is highly hygroscopic and easily absorbs moisture, causing condensation problems in hot, humid climates and should be avoided whenever possible. The aqueous softener used in the present invention is preferably sorbitol syrup alone or a syrup mixture containing sorbitol, even in a sugar-gum base. For water-based fabric softeners, the maximum ratio of gum base to fabric softener is
It can be used in amounts such as 0.3:1 or more. Aqueous softeners, such as sorbitol syrup, can be prepared by adding a caking enhancer to the composition in an amount of about 0.1 to 20%, preferably about 3 to 10% of the weight of the finished chewing gum. Can be strengthened. Suitable caking agents include hydrolyzed starch, maltodextrin, modified food starch, low DE corn syrup solids, alginate, carrageenan, xanthan gum, gelatin,
Canalob, tragacanth, locust bean, other water-soluble gums, carboxymethylulose, etc. Preferably, malto-dextrin is used in an amount of about 2:1 to 1:1 by weight to aqueous softener. The addition of a caking enhancer can result in enhancing the dough hand and strength of the aqueous softener necessary to effectively sheet the gum. The content of aqueous softener (or binder) will depend on the type and amount of sweetener solids present therein, but will range from about 65% to 80% by weight of the solids, preferably from about 70% to 80% by weight of the solids.
75%, about 3-30% by weight of the chewing gum, preferably about 5-25%. The amount of gum base present will vary depending on the state of agglomeration of the chewing gum product and the type of sweetener contained therein. The gum base should be sufficiently continuous to form a discrete phase sufficient to retain the desired nougat-like sweetness-flavor release characteristics, while at the same time being sufficiently continuous to allow processing of the gum into the desired profile and shape. It should be present in an amount sufficient to form a uniform gum. In the case of sugar-containing chewing gum, the aqueous phase (aqueous softener - primary sweetener) usually accounts for about 23% to 76% of the weight of the chewing gum, preferably about 30% of the weight of the chewing gum.
The water-insoluble phase (gum base - secondary sweetener) contains about 20-69%, preferably about 30-69% of the chewing gum weight. As mentioned above, the first sweetener dispersed in the aqueous softener is usually added in an amount of about 20% to about 20% of the weight of the chewing gum.
68%, preferably about 25-35%, and the secondary sweetener (sugar or other sweeteners can be used) about 20-45%, preferably about 25% of the chewing gum weight
It can be present in amounts of ~35%. In the case of sugar-free chewing gum, the aqueous phase typically comprises about 40-92% of the chewing gum weight, preferably about 55-88%, while the water-insoluble phase comprises about 8-59%, preferably about 43-59% of the chewing gum weight. It can be present in an amount of %. The first sweetener (e.g., sugar alcohol) dispersed in the aqueous softener as described above accounts for about 25-35%, preferably about 28-32%, of the chewing gum weight;
The sweetener (which may be a sugar alcohol or other non-sugar sweetener) is about 16-35% of the chewing gum weight.
%, preferably about 28-32%. When artificial sweeteners are used in the chewing gums of the present invention, whether in the water-insoluble gum base phase or the water-soluble aqueous softener phase, depending on the type of artificial sweetener, they will generally be used in the amount used in the sugar-free gum. can be used. For example, artificial sweeteners can be used in either or both phases, each in an amount of about 0.02 to 1.0% by weight of the chewing gum product. The inventors have discovered that by adjusting the gum base concentration in the chewing gum product, the sweetness release properties from the chewing gum can be optimized and the sweetness concentration in saliva can be maximized. This is achieved by reducing the concentration of the gum base to obtain a gum base with a short nougat type structure. The short nougat-type gum base cleaves easily when chewed, releasing large amounts of sweet components into saliva. However, in the present invention, the gum base and chewing gum are initially introduced into the manufacturing process, optionally in the presence of a hydrogenated starch hydrolyzate, rolled into sheets, scored and cut into bars or plates. It provides the gum base and gum with sufficient caking properties to prevent them from splitting or clogging machines and causing problems in operation. In the chewing gum of the present invention, the gum base accounts for about 8 to 25% of the weight of the chewing gum, and is a thick chewing gum in a shape other than a rod (e.g., cubic,
(pillow-shaped, spherical, brick-shaped, and other shapes), preferably about 12 to 20% of chewing gum.
exist in the amount of However, in the case of chewing gum in stick form, manufacturing process considerations may require a higher gum base concentration, preferably about 18-24% of the chewing gum weight. As the gum base concentration is decreased, the total sweetness of the chewing gum of the present invention increases. However, even with increased sweet-flavor release, chewing gum volume must be maintained at an acceptable level. Especially when it comes to wind-shaped gum, if the volume of the gum after chewing is extremely low, the gum may become difficult to chew. It becomes almost impossible to form. By incorporating mannitol, preferably as a secondary sweetener or together with other secondary sweeteners, into the chewing gum of the present invention by dispersing and encasing it in a gum base as described above, the chewing gum of the present invention can be surprisingly chewed. It has been found that the size or volume of the gum can be satisfactorily maintained. Mannitol is a poorly soluble sugar alcohol that is gradually extracted from the gum base, increasing its weight and size. In addition, mannitol apparently has the property of attracting water (saliva) into the gum base, thereby increasing its volume and size. In the case of windshield gum having a low gum base content, the presence of mannitol makes it possible to form windshield even with only one chewing gum stick. Furthermore, unlike other gum ingredients, mannitol is a substance that can be tolerated in chewed rubella gum without inhibiting rubella formation; The alcohol needs to be extracted almost completely, and after extraction, it is suitable for forming chewed gum rubella. Generally, the lower the gum base concentration, the higher the concentration of mannitol required to maintain the desired gum volume during chewing. The amount of mannitol required to maintain the desired gum volume during chewing is about 10-50% of its weight for sugar-free rubella gum, preferably about 15-35% of its weight.
%, for sugar-free gums about 10-50% of their weight, preferably about 15-35%, for sugar-containing rubella gums about 5-30% of their weight, preferably about 10-20%,
In the case of sugar-containing gums it is about 5-30%, preferably about 10-20% by weight. By using mannitol in the chewing gum of the present invention, which has a unique nougat-like structure,
Surprisingly, this results in a sustained sweet taste in the gum. For example, in the case of the sugar-free gum of the present invention,
By dispersing and embedding sorbitol in a gum base as a second sweetener and making mannitol present in combination with this sweetener, it is possible to obtain chewing gum that contains sorbitol and is sweeter than chewing gum that does not contain mannitol. can. This fact is unexpected because sorbitol has a higher sweetness than mannitol, and mannitol itself has a lower sweetness. It was generally believed that substituting less sweet mannitol for a substantial proportion (eg, 10-50%) of particularly less sweet sorbitol would result in a lower perceived sweetness of the mixture. But the facts were found to be the opposite. By using mannitol, sweet taste perception and flavor persistence are increased while reducing the total amount of sweetener in a standard size and weight chewing gum. The same effect as described above can also be obtained in the case of a sugar-containing gum in which mannitol is used in place of a portion of the sugar (embedded in the gum base as a second sweetener). The unique nougat-like structure of the gum of the invention is particularly suitable for the production of rubella gum. The wind gum produced by the method of the present invention is suspended in an aqueous softener.
or formed by groups of suspended, independent, discrete gum base nodules. The fact that the gum base is broken into individual nodules during the manufacturing process impairs the plasticity of the gum base, thereby reducing its resiliency and elasticity, resulting in normal length and thickness stability during the gum packaging process. It is possible to maintain one's sexuality.
The chewing gum of the present invention can be processed on very narrow tolerance bar forming machines. The preferred composition of the chewing gum of the present invention is shown below (numbers are weight % in the chewing gum).

【table】

[Table] Normal chewing gum exhibits a strong sweet taste at first, and within the first 3 to 5 minutes after being chewed, the sweetness rapidly decreases until it is no longer perceptible. However, the present invention contains a secondary sweetener incorporated and encapsulated in the gum base (blended before adding polyhydric alcohol or other aqueous plasticizer to the gum base) and conventional fillers, sweeteners, etc. The sweetness of the chewing gum for the first 3 minutes is higher than that of regular chewing gum, and then the sweetness gradually decreases and stabilizes at a desired sweetness concentration about 5 minutes after chewing. This sweetness level remains substantially stable for 8 minutes or more after chewing. In the chewing gum of the present invention, during the first few minutes of chewing, the sweetness is only perceived by the primary sweetener, ie, sugar, sugar alcohols or other soluble sweeteners (sweeteners that are not bound to the gum base).
Thereafter, the second bonded into the gum base mass.
The sweetener is released and the flavor remains stable and sweet for 8 minutes or more after chewing. In view of the above, it can be seen that in the present invention, it is necessary to incorporate a second sweetener into the gum base to reduce and delay the initial sweet taste sensation of the second sweetener. Therefore, when sweetness beyond the initial sweetness is desired, a second sweetener within the gum base may be used in chewing gums containing sugar, sugar alcohols or other natural or artificial sweeteners. When the chewing gum of the present invention contains natural sweeteners such as sugar, sorbitol or mannitol, the natural sweetener is added to the molten gum base (prior to the addition of polyhydric alcohol plasticizers or substances other than plasticizers that dissolve the natural sweeteners). The natural sweetener is used in an amount of about 10 to 80%, preferably about 15 to 60% of the total weight of the natural sweetener in the chewing gum. When forming a mixture of the natural sweetener used as a secondary sweetener and the gum base, the concentration of the natural sweetener embedded in the gum base is about 55% to 250% of the weight of the gum base, preferably about 250% of the weight of the gum base.
The weight ratio of gum base material to natural sweetener is about 1.8 to 0.45, preferably about 0.9 to 0.6, so that the ratio is 110 to 200%. In preparing the second sweetener-gum base mixture, it is preferred to use a powdered sweetener (which may also be a liquid sweetener) in order to rapidly disperse or dissolve the sweetener in the gum base. However, the size of the sweetener particles may be larger if the blending time is increased to allow for grinding or solubilization during the blending operation. When using a conventional chewing gum sigma blade mixer, a mixing time of 2 minutes (preferably about 3 minutes) is sufficient to uniformly disperse the sweetener in the gum base. However, if a more effective mixing method is adopted, the mixing time can be shortened. Generally, a gum base can be obtained by heating and mixing natural gum, synthetic resin, wax, plasticizer, etc. in a conventional manner. Typical materials found as components in chewing gum bases include: Chewable materials of synthetic origin, such as styrene-butadiene copolymers, isobutylene-isoprene copolymers. Polyisobutylene, polyethylene, petroleum wax, polyvinyl acetate, and chewable substances of natural origin, such as rubber latex solids, cutyl, crown gum, nispero, rosideneha, zielaton, pendea, perillo, ivy, tuna, etc. The proportion of elastomer or chewable material ranges from about 5% to about 5% of the weight of the gum base composition.
15%, preferably about 8-12%, optimal percentage about 9-12%
It is 11%. Preferably, the gum base contains an elastomer solvent and a hydrogenated ester gum, such as a glycerol ester of hydrogenated rosin and/or a dimerized ester gum, to cause it to retain minimal tack. In addition to the above components, the gum base contains hydrophilic detackifiers that absorb saliva, improve slippage, and do not overlap with elastomers and solvents, such as polyvinyl acetate, polyvinyl butyl ether, and copolymers of vinyl ester and vinyl. You can force it. In the gum base, it acts as a lubricant and contains approximately
A hard wax having a melting point above 65°C, preferably above about 75°C may be included. Examples of hard waxes include candelilla wax, paraffin wax, carnauba wax, ozokerite, oriquilily, and microcrystalline wax. It is also possible to include a mixture of softeners and lubricants in the gum base. This includes one or more hydrogenated vegetable or animal oils with high melting points (ie about 22°C). Furthermore, emulsifiers can be included in the gum base to impart hydrophilicity to the gum base and make it slippery so as to absorb saliva. Examples of emulsifiers include glyceryl monostearate, phosphatides (lecithin, cephalin), Tweens, Spans, and mixtures thereof. In addition, pigments (e.g. titanium dioxide), plasticizers (e.g. lanolin, stearic acid, sodium stearate, potassium stearate, etc.), antioxidants (e.g. butylated hydroxytoluene, butylated hydroxyanisole and gallic acid) are present in the gum base. Approx. propyl acid to gum base
(used in an amount not exceeding 1000 ppm). In addition, powdered gourd (CaCO ₃ ) particles are added to the gum base as a filler and texture forming agent at approximately 0 to 10% of the weight of the gum base.
It can be used in an amount of 75%, preferably about 0.2-25%. However, if the gum base is to be used as a substantially calorie-free gum, about 32-75%, preferably about 35-75%
The composition may also contain a tissue-forming agent or an inert filler. Suitable texturing agents or inert fillers for use in the gums of the invention include calcium carbonate, aluminum hydroxide, alumina, magnesium carbonate, talc, aluminum silicate and mixtures thereof. In addition, artificial sweeteners and/or food grade acids (described below) can be mixed into the gum base to provide an initial sweet or sour taste and/or a sustained sweet taste. A variety of gum bases can be used for water-insoluble gum bases (e.g., U.S. Pat. No. 3,052,552
No. 2197719). The chewing gum of the present invention is provided with a flavoring agent, such as an acid or fruit flavoring agent or a non-acid flavoring agent or a pepper flavoring agent, in an amount of about 0.3 to 2.0% of the weight of the final product.
%, preferably about 0.5 to 1.2%. Flavoring agents can include vegetable oils derived from plants, leaves, flowers, fruits, and the like. Examples of such types of perfume oils include lemon oil, orange oil,
Citrus oils such as lime oil, grapefruit oil; fruit extracts such as apple extract, pear extract, peach extract, strawberry extract, apricot extract, rasp berry extract, cherries extract, plum extract, pineapple extract; and essential oils such as papemint oil. , spearmint oil, mixture of peppermint oil and spearmint oil, clove oil,
Mention may be made of oils such as Pei oil, anise oil, eucalyptus oil, thyme oil, cedar (leaf) oil, cinnamon oil, sycamore oil, sage oil, bitter almond oil, cinnamon oil, methyl salicylate (wintergreen oil), etc. Various synthetic flavors (eg, mixed fruit flavors) may be incorporated into the chewing gums of the present invention, with or without conventional preservatives. Such flavoring agents are included as part of the aqueous phase along with the aqueous softener.
and/or can be added as part of the water-insoluble phase with a second sweetener added to the gum base. Food-grade acids (e.g., citric acid, tartaric acid, malic acid, etc.) are added to the chewing gum of the present invention to impart an initial flavor, pungent or sour taste upon chewing.
may be present in an amount of about 0.3 to 2.0%, preferably about 0.5 to 1.2%, by weight of the final gum product. Such acids can be added to the gum along with an aqueous softener or aqueous phase to promote the initial sourness of the gum. In addition, an insoluble acid such as fumaric acid or a coated soluble acid can be added embedded in the gum base along with a second sweetener to maintain a sustained sour taste. Next, a preferred method for producing chewing gum of the present invention will be specifically explained in detail by giving examples (in the examples,
Parts represent parts by weight. ). Example 1 Orange-flavored chewing gum having the following composition is produced by the following procedure. Composition: 37 parts gum base: 52 parts sugar (dispersed in the molten gum base), 52 parts (mixed into the cooled gum base); 14 parts sorbitol (liquid); 1 part liquid orange flavor; 0.9 parts spray-dried orange flavor. ;
Maltrin M100 (corn syrup solid caking enhancer - DE9-12 (located in Iowa, USA)
Grain Processing Corp.) 8.5 parts; citric acid 0.9
parts: 4 parts of fumaric acid. The gum base is added to a sigma vane mixer can covered with a steam jacket and the temperature is adjusted to about 82-94°C to melt. Approximately half of the above sugar is added to the molten gum base and mixed thoroughly for approximately 3 minutes (during which time the gum base is thoroughly kneaded) to disperse the sugar throughout the continuous mass of gum base. This allows the sugar to be incorporated into or protected by the gum base. Then add fumaric acid and mix for about 30 seconds,
Add flavor liquid and mix for about 1 minute. The mass is separated into pieces by adding the remaining amount of sugar and mixing for about 2 minutes. Add Maltrin M100 and Sorbitol solution to the gum base pieces and mix for about 2 minutes, then add citric acid and spray dried flavor and mix for about 2 minutes. The smooth, continuous mass is removed from the can, rolled, scored, and cut to produce chewing gum bars. Example 2 A lime-flavored chewing gum having the following composition is produced according to the same procedure as in Example 1. Composition: 37 parts of gum base; 52 parts of sugar (dispersed in the molten gum base), 52 parts (mixed into the cooled gum base); 14 parts of sorbitol (liquid); 21 parts of lime oil
4 parts of spray-dried lime flavoring agent; 8.5 parts of maltrin (M100); 0.9 parts of citric acid; 4 parts of fumaric acid. Example 3 Lemon-flavored chewing gum having the following composition is produced according to the same procedure as in Example 1. Composition: 37 parts of gum base; 51 parts of sugar (dispersed in the molten gum base), 51 parts (mixed into the cooled gum base); 14.5 parts of sorbitol (liquid); 2 parts of lemon oil
2 parts of spray-dried lemon flavoring agent; 8.6 parts of maltrin (M100); 0.9 parts of citric acid; 4.3 parts of fumaric acid. Example 4 A cherry-flavored chewing gum having the following composition is produced according to the same procedure as in Example 1. Composition: 37 parts of gum base; 51 parts of sugar (dispersed in the molten gum base), 51 parts (mixed into the cooled gum base); 14.5 parts of sorbitol (liquid); 1.5 parts of cherry oil; 3.5 parts of spray-dried cherry flavoring agent; maltrin (M100) 8.6 parts; citric acid 0.9 parts; fumaric acid 4.3 parts. Example 5 A xylitol-sugar sweetened chewing gum having the following composition is produced by the following procedure. Composition: 20 parts of gum base; 30 parts of sugar (dispersed in the molten gum base), 30 parts (mixed with the cooled gum base); 8 parts of xylitol liquid; 5 parts of hydrolyzed flour
0.5 parts of citric acid; 2.5 parts of fumaric acid; 0.8 parts of perfume oil;
2 parts flavoring agent (spray dried). The gum base is added to a sigma vane mixer can covered with a steam jacket and the temperature is adjusted to about 82-94°C to melt. Add about half of the sugar to the melted gum base and add about 3
Mix thoroughly for a minute (during which time the gum base is well kneaded) to disperse the sugar throughout the continuous mass of gum base. The sugar is thereby trapped in or protected by the gum base. Then add fumaric acid and mix for about 30 seconds,
Add perfume oil and mix for about 1 minute. The mass is separated into pieces by adding the remaining amount of sugar and mixing for about 2 minutes. The hydrolyzed flour and xylitol liquid are added to the gum base pieces and mixed for about 2 minutes, then the spray dried flavor is added and mixed for about 2 minutes. The smooth, continuous mass is removed from the can, rolled, and scored.
Cut into stick-shaped chewing gum. The chewing gum produced has excellent anti-condensation properties and the sweet taste lasts for 6-8 minutes. Compared to conventional sugar-containing chewing gums made by adding sugar solubilizers to the gum mass and then adding the whole amount of sugar, the sweetness duration is approximately twice as long. Example 6 A flavored chewing gum having the following composition is produced by the following procedure. Composition: 20 parts of gum base; 30 parts of sugar (dispersed in the molten gum base), 30 parts (dispersed in the cooled gum base); 8 parts of sorbitol liquid; 5 parts of maltodextrin; 1 part of perfume oil; flavoring agent (spray dried) ) 0.5 part. The gum base is added to a sigma vane mixer can covered with a steam jacket and the temperature is adjusted to about 82-94°C to melt. Add about half of the sugar to the melted gum base and add about 3
Mix thoroughly for a minute (during which time the gum base is well kneaded) to disperse the sugar throughout the continuous mass of gum base. The sugar is thereby either incorporated into the gum base or protected by the gum base. Then add the flavor liquid and mix for about 1 minute.
Next, add the remaining amount of sugar and mix for about 2 minutes to separate the lumps into pieces. The maltodextrin and sorbitol solution is added to the gum base pieces and mixed for about 2 minutes, then the spray dried flavor is added and mixed for about 2 minutes. The smooth, continuous mass is removed from the can, rolled, scored, and then cut to produce stick-shaped chewing gum. The chewing gum produced had excellent anti-condensation properties and the sweet taste lasted for up to 8 minutes. Compared to conventional sugar-containing chewing gums made by adding sugar solubilizers to the gum mass and then adding the whole amount of sugar, the sweetness duration is approximately twice as long. Example 7 A flavored chewing gum according to the invention having the following composition is produced by the following procedure. Composition: 20 parts of gum base; 30 parts of sugar (sprinkled on molten gum base), (mixed into cooled gum base)
30 parts; 8 parts Lycasin syrup (reduced corn syrup solids as described in U.S. Reissue Patent No. 26959); 1 part perfume oil; 0.5 part flavoring agent (spray dried). The gum base is added to a sigma vane mixer can covered with a steam jacket and the temperature is adjusted to about 82-94°C to melt. Add about half of the sugar to the melted gum base and add about 3
Mix thoroughly for a minute (during which time the gum base is well kneaded) to disperse the sugar throughout the continuous mass of gum base. This allows the sugar to be incorporated into the gum base and protected by the gum base in various forms. Then add the flavor liquid and mix for about 1 minute.
Add the remaining amount of sugar and mix for about 2 minutes to separate the lumps into pieces. Add the ricassin syrup to the gum base pieces and mix for about 2 minutes, then add the spray dried flavor and mix for about 2 minutes. The smooth, continuous mass is removed from the can, rolled, scored, and cut to produce chewing gum bars. The chewing gum produced had excellent anti-condensation properties and the sweet taste lasted for 6-7 minutes. The sweetness duration is about twice as long as in conventional sugar-containing chewing gums made by adding the sugar solubilizer to the gum mass and then adding the whole amount of sugar. Example 8 The chewing gums of Examples 1 to 4 were given to a hot-kneaded chewing gum taste tester, and the chewing gums of Examples 1 to 4 were given to control gums A to D (control gums
B, C, and D are compared with conventional products corresponding to Examples 1, 2, 3, and 4, respectively. A control gum is prepared using corn syrup in place of polyhydric alcohol syrup by the following procedure. Briefly, the gum base is melted, lecithin and corn syrup are added and mixed for about 5 minutes. Add all of the powdered sugar, add the flavoring liquid and mix for 5 minutes. Add acids and spray dried flavor during the last 2 minutes of blending. In such a mixing system, the corn syrup is protected by the gum base to prevent condensation. In the gums of the present invention, the sugar is protected by the gum base to achieve sweetness retention, and anti-condensation properties are obtained by substituting polyhydric alcohol for corn syrup. Samples of the gums of Examples 1-4 and control gums A-D are shown labeled by the examiner. The test method is as follows. The examiner chews one of the sample gums for one minute, then removes the gum mass and places it in a paper cup. Then chew another piece of gum for the same amount of time and place the chewing gum in another chew. The examiner then rinses the mouth with water and eats the kratska to remove the flavor left in the mouth. This rinse and rest period continues for 1 minute. The inspector then inspects each gum mass for flavor and rates the degree of sweetness, savory, total flavor, and overall quality using a rating scale of 0 to 8. Repeat the same action after chewing for 3, 5, 7, and 10 minutes. Ratings are defined as follows. 0 = not detected;
2 = Faintly perceived. 4=clearly sensed, 6=strongly sensed, 8=very strongly sensed. The average ratings for the Example and Control gums are shown in Tables 1 and 2 below.

【table】

【table】

[Table] As a result of statistical analysis of the above data, it was found that the gums of Examples 1 to 4 of the present invention had significantly sweeter and better taste than the respective control products A to D even after 3, 5, 7, and 10 minutes. Shown to retain flavor. Manufacture of Control E: - An orange flavored chewing gum having the following composition is manufactured according to the procedure of Example 1. Composition: 37 parts gum base; 52 parts sugar (dispersed in molten gum base), 52 parts (mixed into cooled gum base); 22.5 parts corn syrup; 1 part orange flavoring liquid; 0.9 parts spray-dried orange flavor; 0.9 parts citric acid. parts: 4 parts of fumaric acid. The difference between Control E and the gum of Example 1 is that corn syrup was used in place of the sorbitol syrup of Example 1, and Control E had maltrin.
It does not contain M100. This is because corn syrup has a much higher viscosity than sorbitol syrup, so there is no need to use a caking agent. Chewing gum produced in this manner is sticky and forms a mass that is difficult to handle in rolling and scoring equipment. Furthermore, this chewing gum exhibits dew condensation during storage, whereas the gum of Example 1 has anti-condensation properties. In the conventional technical field, it was expected that sorbitol is more hygroscopic than corn syrup, and that corn syrup-containing gums would be less prone to condensation than the gums of the present invention; therefore, the above test results were the opposite.
This was completely unexpected. Example 9 A chewing gum according to the invention having the following composition and containing sugar and dipotassium glycyrrhetinate is produced by the following procedure. Composition: 21 parts of gum base; 40 parts of sugar (dispersed in the molten gum base), 17 parts (mixed into the cooled gum base); 0.05 part of dipotassium glycyrrhetinate;
Sorbitol syrup 10 parts; maltorin (M100) 5 parts; lecithin 0.8 parts; flavoring agent (liquid) 1
part; 0.5 part flavoring agent (spray-dried). The gum base is added to a sigma vane mixer can covered with a steam jacket and the temperature is adjusted to about 82-94°C to melt. Approximately 70% sugar and lecithin are added to the molten gum base and mixed thoroughly for approximately 3 minutes (during which time the gum base is thoroughly kneaded) to disperse the sugar throughout the continuous mass of gum base. After 2 minutes, dipotassium chrycyrrhetinate is added to the sugar mixture. This allows dipotassium glycyrrhetinate and sugar to be incorporated into the gum base and protected in various states by the gum base. Add liquid flavor and mix for approximately 1 minute. Add the remaining amount of sugar and mix for about 2 minutes to separate the lumps into pieces. martorin
Add the M100 and sorbitol solution to the gum base pieces and mix for about 2 minutes, then add the spray dried flavor and mix for about 2 minutes. The smooth, continuous mass is removed from the can, rolled, scored, and cut to produce chewing gum bars. The chewing gum of Example 9 is given to a heated examiner and the chewing gum of Example 9 is compared with Control Gum F. Control Gum F is a commercially available peppermint gum made by the procedure of Example 8. Give the inspector both pieces of gum (signed by a two-digit random number) at once. The examiner chews one piece of gum for 5 minutes and then places the piece of gum in a paper cup. Next, after chewing another piece of gum for 5 minutes, place the chunk of gum into a paper cup. Afterwards, the examiner holds Kratzker and water in his mouth to remove any remaining flavor from the mouth. Continue this rest period for 1 minute. The examiner then evaluates each gum mass for sweetness and overall flavor. After 5, 7, 1015 and 20 minutes, repeat the same action and evaluate each gum. The rating is defined as follows using a scale of 0 to 8. 8=very strongly sensed, 6=strongly sensed, 4=clearly sensed, 2=sensed, 0
= Not detected. The average scores are shown in Table 3.

[Table] Indicates something.
The data show that the gum of Example 9 (dipotassium glycyrrhetinate) has significantly longer lasting sweetness and overall flavor than the commercially available peppermint gum (Control F). Example 10 A chewing gum according to the invention having the following composition and containing sugar, dipotassium glycyrrhetinate and xylitol is produced by the following procedure. Composition: 26 parts of gum base; sorbitol syrup
10 parts; 5 parts maltrin (M100); 47 parts sugar; 1 part balm syrup (4:1); 0.5 part flavoring agent (spray-dried); 0.8 part Yerquin (lecithin);
Dipotassium glycyrrhetinate 0.05 parts; xylitol 10 parts. The gum base is added to a sigma vane mixer can covered with a steam jacket and the temperature is adjusted to about 82-94°C to melt. Approximately 70% of the sugar and lecithin are added to the molten gum base and mixed thoroughly for approximately 3 minutes (during which time the gum base is thoroughly kneaded) to disperse the sugar throughout the continuous gum base. After 2 minutes, dipotassium glycyrrhetinate is added to the sugar mixture. The sugar and dipotassium glycyrrhetinate are thereby incorporated into or protected by the gum base. Add liquid flavor and mix for about 1 minute. Add the remaining amount of sugar and mix for about 2 minutes to separate the lumps into pieces. The maltrin M100 and sorbitol solution are added to the gum base pieces and mixed for approximately 2 minutes, followed by the spray dried flavor and xylitol and mixed for 2 minutes. The smooth, continuous mass is removed from the can and rolled.
After scoring, it is cut to produce stick-shaped chewing gum. The produced chewing gum had excellent anti-condensation properties and the sweet taste lasted for 10-12 minutes. Example 11 A sugar-containing chewing gum is produced having the following composition. Composition: 22 parts of gum base; 10 parts of sorbitol powder
49 parts sugar; 17 parts sorbitol syrup; 0.2 parts softener (lecithin); 1.8 parts flavoring agent; 1.0 parts saccharin sodium salt (150 microns or less)
Department. Melt the gum base at 79-85°C and transfer to a conventional kneading mixer with sigma blades. Thoroughly mix the saccharin sodium into the gum base. Add flavor and lecithin and mix for 3 minutes. Then add sugar and mix for 2.5 minutes while the mixture is well kneaded in continuous lumps and then add sorbitol powder. During mixing, the mass is separated into pieces. Add the sorbitol syrup and continue mixing for approximately 3 minutes. After mixing for a total of 8 to 10 minutes, stop the mixer to finish mixing. The chewing gum produced by the above method has a pleasant sweetness, and the sweetness is significantly longer than that of chewing gum produced from the same composition by the conventional method of adding corn syrup while the mixture is continuously being kneaded. last. Examples 12 to 15 Sugar-free chewing gums having the following compositions are produced by the following operations. Composition: (Example 12) 22 parts of gum base; 15 parts of mannitol (secondary sweetener); 25 parts of sorbitol powder (primary sweetener); 1 part of perfume oil; 0.05 part of lecithin; Sorbitol liquid (70% solids) (aqueous softener) agent) 25 parts. (Example 13) 18 parts of gum base; 25 parts of mannitol
30 parts sorbitol powder; 1 part perfume oil; lecithin
0.05 parts; 25 parts of sorbitol solution. (Example 14) 15 parts of gum base; 28 parts of mannitol
30 parts sorbitol powder; 1 part perfume oil; lecithin
0.4 parts; 25 parts of sorbitol solution. (Example 15) 10 parts of gum base; 33 parts of mannitol
35 parts sorbitol powder; 1 part perfume oil; lecithin
0.3 parts; 20 parts of sorbitol solution. The chewing gum manufacturing method is as follows: First, a desired amount of gum base is added to the mixer described in Example 11, melted, and then cooled to 94°C. Add mannitol to the molten gum base and mix thoroughly for 3 minutes. Add perfume oil and lecithin and mix for 3 minutes. The sorbitol powder is then added and mixed for 3 minutes while the gum base and mannitol mixture is well kneaded into a continuous mass. The mixture is separated into pieces during mixing. Add the sorbitol syrup and mix for 3 minutes until the mixture is smooth and homogeneous. Chewing gum in which mannitol is dispersed and encapsulated throughout the gum base as a secondary sweetener has a desirable sweet taste. Furthermore, as shown in Table 4, it was found that the gum base containing mannitol had a significantly increased volume compared to chewing gum that did not contain mannitol.

[Table] Examples 16 to 19 Sugar-containing chewing gums having the following compositions are produced in bars in Examples 16 and 17 and in other shapes in Examples 18 and 19. Composition: (Example 16) 21 parts of regular gum base; 62 parts of sugar (half added to the molten gum base and the other half added to the cooled gum base, same in Examples 17-19);
Sorbitol syrup (70% solids, Examples 17-19
The same in ) 5 parts; perfume oil 0.8 parts; maltrin
M100 (maltodextrin, same in Examples 17 to 19) 5 parts; dye 0.07 part; citric acid 0.8 part;
2.5 parts of fumaric acid (manufacturing of gum bars). (Example 17) 23 parts of bubble gum base; 65 parts of sugar;
Sorbitol syrup 5 parts; perfume oil 1 part; Maltrin) M100) 4 parts; dye 0.1 part; spray-dried flavoring 2
Department (manufacture of gum sticks). (Example 18) 17 parts of regular gum base; 62 parts of sugar
10 parts of sorbitol syrup; 1 part of perfume oil; 0.2 parts of lecithin; 5 parts of maltrin (M100); 6 parts of granulated sugar (part of the second sweetener, the same in Example 19); 0.08 parts of dye (rod-shaped) manufacture of gum other than those listed above). (Example 19) 19 parts of bubble gum base; 61 parts of sugar;
Sorbitol syrup 10 parts; perfume oil 1 part; maltrin (M100) 5 parts; granulated sugar (part of the secondary sweetener) 6 parts; color 0.08 part. The above chewing gum is manufactured as follows. That is, the gum base is added to the mixer described in Example 11, melted, and then cooled to below 94°C. Add half of the powdered sugar (secondary sweetener) and, if present, granulated sugar (secondary sweetener) and lecithin to the gum base and mix for 2 minutes. Then add perfume oil and fumaric acid if present and mix for 1 minute.
Thereafter, while the gum base is continuously kneaded, the remaining amount of sugar (first sweetener) is added and mixed for 2 minutes. During this time the mixture is separated into pieces in which the gum base containing sugar, lecithin (if present) and perfume oil is dispersed in the remaining amount of sugar. Then sorbitol syrup and maltrine
Add M100 to the gum base pieces dispersed in the remaining sugar and mix for approximately 2 minutes. Add citric acid and spray dried flavor (if present) and mix for about 2 minutes. The smooth, continuous mass is removed from the can, rolled, scored and formed into pieces of chewing gum. It has been found that chewing gum in which sugar produced by the above method is dispersed and encapsulated throughout the gum base as a second sweetener has a desirable sweet taste. Example 20 Sugar-free chewing gum having the following composition is produced by the following procedure. Composition: 21 parts of gum base; 28 parts of sorbitol powder (secondary sweetener); 28 parts of sorbitol powder (primary sweetener); 1.6 parts of perfume oil; 0.5 parts of spray-dried flavoring; 0.4 parts of lecithin; Sorbitol liquid (70% solids, water-based softener) 12 parts; hydrogenated starch hydrolyzate (9% sorbitol, 58% maltitol, 33% higher sugars) 8 parts;
0.07 parts of dye. The above chewing gum is manufactured as follows. That is, the gum base was added to a can with a Sigma vane mixer covered with a steam jacket, and after melting, 94
Cool to ℃. Add the lecithin and color to the molten gum base and mix for 1-2 minutes. Add half of the sorbitol powder and half of the perfume oil and mix for 2-3 minutes. Add hydrogenated starch hydrolyzate and mix for 2 minutes. Thereafter, the remaining amount of sorbitol powder and remaining amount of perfume oil are added and mixed for 2 minutes while the mixture of gum base, sorbitol and hydrogenated starch hydrolyzate is kneaded in continuous mass. During mixing the mixture is separated into pieces. Next, add the sorbitol syrup and continue mixing for about 3 to 4 minutes.
Add the spray dried flavoring and mix until smooth and homogeneous. It has been found that chewing gum in which sorbitol and hydrogenated starch hydrolyzate produced by the above method are dispersed and encapsulated throughout the gum base has a desirable sweet taste. In addition, processability, i.e. properties in sheeting and gum stick production, have been improved. Example 21 Sugar-free chewing gum having the following composition is produced by the following procedure. Composition: 22 parts of gum base; 15 parts of mannitol (secondary sweetener); 30 parts of sorbitol powder (first sweetener)
1 part perfume oil; 0.05 part lecithin; 23 parts sorbitol liquid (70% solid aqueous softener); 2 parts hydrogenated starch hydrolyzate (8% sorbitol, 8% maltitol, 84% higher sugars). The manufacturing method is as follows. That is, the desired amount of gum base is added to the mixer described in Example 1, dissolved, and then cooled to 94°C. Add the secondary sweetener to the molten gum base and mix for 3 minutes. Add perfume oil and lecithin and mix for 3 minutes. after that,
While the gum base and secondary sweetener mixture is well kneaded into a continuous mass, the sorbitol powder is added and mixed for 3 minutes. During mixing the mixture is separated into pieces. The sorbitol syrup and hydrogenated starch hydrolyzate in the sorbitol syrup phase have a pleasant sweetness and can be processed by standard rolling processes,
It has sufficient tack to process in sheeting, scoring and cutting machines without machine failure. Example 22 Sugar-free chewing gum having the following composition is produced by the following procedure. Composition: Gum base 18 parts; Sorbitol powder 33 parts
Parts: Sorbitol syrup (75% solids) 20 parts: Mannitol 25 parts; Hydrogenated starch hydrolyzate (sorbitol 8%, maltitol 8%, higher sugars 84%) 2
1 part peppermint oil; 0.5 part yerkin (lecithin). The manufacturing method is as follows. That is, the desired amount of gum base is added to the mixer described in Example 1, melted, and then cooled to 94°C. Add lecithin and mix. The mannitol is then added to the molten gum base and mixed thoroughly for 3 minutes. The sorbitol powder is then added and mixed for 3 minutes while the gum base and secondary sweetener mixture is well kneaded into a smooth, continuous mass. Add peppermint oil between sorbitol additions. During mixing the mixture is separated into pieces. The sorbitol syrup and hydrogenated starch hydrolyzate are then added and mixed for 3 minutes until the mixture is smooth and homogeneous. The chewing gum containing hydrogenated starch hydrolyzate in the sorbitol syrup phase produced by the above method has a desirable sweet taste. It also has excellent rolling processability and sheet strength. The stick-shaped chewing gum has good flexibility without breaking.

[Brief explanation of the drawing]

Figures 1 and 3 relate to the chewing gum of the present invention; Figure 1 is an explanatory diagram of its microstructure, Figure 3 is its flow sheet, and Figures 2 and 4 are
The figures relate to chewing gum made by a conventional method, with FIG. 2 being an explanatory diagram of its fine structure and FIG. 4 being its flow sheet. A... Continuous phase, B... Discontinuous phase, O... Gum base, S... Aqueous softener, 1... First sweetener, 2
...Second sweetener.

Claims (1)

[Claims] 1. An aqueous softener, an aqueous phase containing a finely divided first sweetener dispersed in the aqueous softener, and optionally a hydrogenated starch hydrolyzate; It consists of a water-insoluble phase containing a gum base, second sweetener particles wrapped in the gum base, and, optionally, a number of individual specific lumps containing a hydrogenated starch hydrolyzate suspended and dispersed; The starch hydrolyzate is present in at least one of an aqueous phase and a water-insoluble phase, the aqueous phase being used to release a first sweet stimulus, and the gum base being a second one.
Hydrogenated starch hydrolyzate provides a protective carrier for the second sweetener to inhibit the sweetness of the sweetener and release it slowly, thereby sustaining the sweetness after the initial sweet taste has subsided, while the hydrogenated starch hydrolyzate A chewing gum having a persistent sweet taste, characterized in that handling in the chewing gum manufacturing process is facilitated by imparting caking properties to the chewing gum. 2. The chewing gum according to claim 1, wherein a hydrogenated starch hydrolyzate is present in the gum base. 3. Approx.
Chewing gum according to claim 2, wherein the chewing gum is present in an amount ranging from 0.5 to 15% by weight. 4. The chewing gum according to claim 1, wherein a hydrogenated starch hydrolyzate is present in the aqueous softener. 5 Approx.
Chewing gum according to claim 4, wherein the chewing gum is present in an amount ranging from 0.1 to 20% by weight. 6. Chewing gum according to claim 1, wherein the first sweetener is a natural sweetener. 7. The chewing gum of claim 1, wherein the second sweetener is a natural sweetener. 8. The chewing gum according to claim 1, wherein the first sweetener is a natural sweetener and the second sweetener is a natural sweetener. 9. Chewing gum according to claim 1, wherein the first sweetener contains sugar, sugar alcohol, or a mixture thereof, and the second sweetener contains sugar, sugar alcohol, or a mixture thereof. 10. The chewing gum of claim 5, wherein the aqueous softener contains sorbitol syrup, maltitol syrup, xylitol, corn syrup or a mixture thereof. 11 The second sweetener is sucrose, xylitol, mannitol, sorbitol, fructose syrup, glucose, glycyrrhizine, monoammonium salt of glycyrrhizine, calcium salt of glycyrrhizine, mono-, di- or trisodium salt of glycyrrhizine, mono- or di-sodium salt of glycyrrhizine. or tripotassium salts, calcium saccharin, sodium saccharin, ammonium saccharin, dihydrochalcones, neohesperidin dihydrochalcones, aspartam, cyclamate, Stevia rebaudiana, Ricardella
The chewing gum according to claim 1, which is Dioscoreophyllum cuminsii or a mixture thereof. 12. The chewing gum of claim 9, wherein the natural sweetener further includes xylitol. 13. The chewing gum according to claim 1, wherein the aqueous softener is sorbitol syrup. 14. The chewing gum of claim 1, wherein the first sweetener is mannitol. 15 The aqueous sweetener is sorbitol syrup, the second
Chewing gum according to claim 14, wherein the sweetener is powdered sorbitol. 16. The chewing gum of claim 1, wherein the first sweetener is mannitol and powdered sorbitol. 17 Approximately 12 to 25 gum base in chewing gum
Chewing gum according to claim 1, wherein the chewing gum is present in an amount in the range of % by weight. 18 Add about 2 to 30% water-based fabric softener into chewing gum.
Chewing gum according to claim 1, wherein the chewing gum is present in an amount in the range of % by weight. 19. Chewing gum according to claim 18, further comprising one or more caking enhancers for the aqueous softener. 20 The caking agent is maltodextrin, hydrolyzed grain solids, modified food starch, low DE corn syrup solids, alginates, carrageenan, xanthan gum, gelatin, carob, tragacanth, locust bean or other water-soluble gums. The chewing gum according to claim 19. 21 Claim 1 in which the chewing gum further contains one or more food-grade acids
Chewing gum as described in section. 22. The chewing gum according to claim 21, wherein the food grade acid is fumaric acid, citric acid, malic acid, tartaric acid, or a mixture thereof. 23. The chewing gum according to claim 1, wherein the first sweetener is powdered sorbitol, the aqueous softener is sorbitol syrup, and the second sweetener is mannitol, sorbitol, or a mixture thereof. 24. The chewing gum according to claim 1, wherein the first sweetener is sucrose, the aqueous softener is sorbitol, and the second sweetener is sucrose. 25 The second sweetener particles and optionally the hydrogenated starch hydrolyzate are dispersed in the molten gum base to form a continuous phase, and the continuous phase is then mixed with the first sweetener to form the second sweetener particles and optionally the hydrogenated starch hydrolyzate. separated into individual gum base nodules enclosing said hydrogenated starch hydrolyzate present in accordance with the present invention; and in a mixture of said nodules and a first sweetener, an aqueous softener and optionally a hydrogenated starch hydrolyzate. and adding said hydrogenated starch hydrolyzate to at least a molten gum base or to separate nodules containing a gum base and a second sweetener to form a chewing gum having a smooth continuous texture. A chewing gum manufacturing method characterized by: 26. The method of claim 25, comprising the step of adding a hydrogenated starch hydrolyzate to the continuous phase before adding the first sweetener to the continuous phase. 27. The method of claim 25, comprising the step of adding hydrogenated starch to the individual nodules containing the gum base and the second sweetener.