JPH0616675B2 - Mochi-like chewing gum - Google Patents

Description

TECHNICAL FIELD The present invention relates to a rice cake-like chewing gum that has flexibility and has a rice cake-like texture when eaten.

[Conventional technology]

In general, chewing gum is obtained by kneading a gum base, sugars, flavors, etc., cooling the mixture, and then molding it into a plate-like or granular form, which is in a solid state and does not become rubbery until it is eaten. It expresses flexibility.

On the other hand, in response to the movement of the industry where new and rich sweets are being developed one after another, in recent years, a new soft type chewing gum having flexibility has been proposed even in a normal state before eating. There is.

As a method of obtaining the soft type chewing gum, a method of increasing the amount of starch syrup which is a binder and glycerin which is a softening agent is added to chewing gum.

[Problems to be solved by the invention]

However, chewing gum obtained by the method of increasing the amount of starch syrup or glycerin cannot maintain flexibility at a low temperature of, for example, 0 ° C. or lower and hardens and becomes brittle. There are difficulties.

So, at least part of the starch syrup in chewing gum,
A flexible chewing gum has been proposed in which glutinous rice containing amylopectin as a main component, waxy starch, etc. and water are replaced by an α-starch substance (JP-A-60-1141).
No. 49). This chewing gum eliminates the above problems, maintains flexibility even at low temperatures, and has reduced sweetness. However, although the above α-starch substance contains amylopectin as a main component, it also ages over time, so that the above chewing gum itself also has a fatal defect that it loses flexibility over time and the product life is short. . Further, since the production of the α-starch product to be used is complicated, the obtained chewing gum has a disadvantage that it is expensive compared to the conventional one. The present invention has been made in view of such circumstances, and an object thereof is to provide a rice cake-like chewing gum having a soft flexibility without aging over time, and having a rice cake-like texture when eaten. To do.

[Means for solving problems]

In order to achieve the above-mentioned object, the rice cake-like chewing gum of the present invention is a rice cake-like chewing gum containing a gum base, sugars and natural gums.
% By weight is substituted with at least one of maltose and maltooligosaccharides, and the natural gum is 1 to 4
1 to the whole chewing gum in the state of 0% by weight aqueous solution
It is configured to contain 5% by weight.

[Action]

That is, the present inventors have always soft flexibility without aging over time, and the flexibility is not just plastic flexibility, but a strong elastic flexibility of the strain. A series of studies were conducted to obtain a mochi-like chewing gum having a rice cake-like texture. As a result, a part of the sugar is replaced with at least one of maltose and maltooligosaccharide, and when a certain amount of a natural gum substance such as xanthan gum is contained in the form of an aqueous solution having a certain concentration, it is possible to achieve the intended purpose. They found it and arrived at this invention.

Next, the present invention will be described in detail.

The rice cake-like chewing gum of the present invention can be obtained, for example, as follows. That is, first, a natural gum aqueous solution containing 1 to 40% by weight of natural gum (hereinafter abbreviated as “%”) is prepared. On the other hand, the gum base is kept warm at 40 to 50 ° C., and this is put into a mixer (kneader) to add starch syrup, sorbit, glycerin and the like, and at the same time, the above natural gum aqueous solution is added and sufficiently kneaded. Next, powder components such as sucrose powder, glucose, maltose, etc. are added and kneaded,
When the whole is mixed almost uniformly, add a flavor, a colorant, and an acidulant if necessary, and knead sufficiently until a uniform dough-like smoothness is obtained. In this way, a mochi-like chewing gum is obtained. This mochi-like chewing gum has no fluidity in itself and is in a solid state, and has a mochi-like softness to the touch. Then, this product is molded into a proper shape, for example, a plate shape, and then packaged and sold.

Examples of the natural gums include gum arabic, locust bean gum, xanthan gum, guar gum, etc. These may be used alone or in combination of two or more kinds. Of these, especially when xanthan gum is used,
The obtained chewing gum has a texture very close to that of mochi and is preferable.

The reason why such a natural gum substance is used as an aqueous solution is that the natural gum substance is uniformly dispersed in the gum, and at the same time, water is retained in the gum to give chewing gum a smooth softness. Aqueous natural gum concentration of 1-4
When the content of the above aqueous solution is less than 1%, the resulting chewing gum becomes too soft to give a mochi-like feel and texture, and when it exceeds 40%, the resulting chewing gum becomes too hard. This is because the mochi-like texture and texture cannot be obtained.

The amount of the above natural gum aqueous solution added is 1 with respect to the total amount of gum.
It should be ~ 5%. That is, the addition amount is 1
If it is less than 5%, the mochi-like texture and texture will not be obtained, and if it exceeds 5%, the chewing gum will become too hard and the mochi-like texture and texture will not be obtained.

In addition, in the above-mentioned manufacturing method, the natural gum aqueous solution is treated with starch syrup,
It is added in the same manner as sorbit, but the natural gum aqueous solution may be added at any stage of chewing gum production. May be added at the compounding stage of the chewing gum raw material,
It may be added at a stage after the chewing gum is manufactured.

Further, in the above-mentioned production method, sugars such as starch syrup, sorbit, sucrose powder, glucose and maltose are used as the sweetening material of chewing gum, but in addition to these, sugars usually used as the sweetening material can be widely used. However, in the present invention, at least one of maltose and maltooligosaccharide must be used as a part of the saccharide. That is, as described above, when a natural gum aqueous solution having a predetermined concentration is blended at a predetermined ratio, chewing gum is provided with flexibility, but as it is, it is easily sticky and does not have a mochi-like stickiness (strength). Therefore, by using maltose or mast-oligosaccharide as a part of the above-mentioned sugars, viscoelasticity is imparted to the soft chewing gum, and a food product having a sticky and sticky mass like a rice cake is expressed at the time of eating. Examples of the above-mentioned maltooligosaccharides include maltotriose and maltotetraose.

In addition, the amount of at least one of maltose and maltooligosaccharide used needs to be set to 10 to 20% of the total saccharides. If it is added in excess of this amount, the gum becomes too viscous and deviates from a rice cake-like texture, which is unsuitable.

Further, any gum base may be used in the present invention, but a gum base for bubble gum is particularly preferable.

Further, although flavors are also appropriately selected and used, since it is possible to widely adjust the sweetness by using maltose or maltooligosaccharides as a part of the sugar, even if a cherry mochi flavor or a matcha flavor that has not been used so far is used. The scent is highly effective, and in combination with the mochi-like texture, a preferable chewing gum can be obtained.

The rice cake-like chewing gum of the present invention obtained as described above is an excellent chewing gum in which hardening due to aging is not observed at all, and the soft feeling lasts, and moreover, the rice cake-like viscoelasticity (brightness and stickiness) at the time of eating. You can taste it and it is extremely entertaining.

Next, examples will be described together with comparative examples.

[Examples 1 to 11 and Comparative Examples 1 to 3] The target rice cake-like chewing gum was produced according to the above production method, using the raw materials shown in Table 1 below in the proportions shown in the same table. And about the obtained Example product and comparative example product, after filling in a polyethylene bag and sealing with a heat seal, it was left for 2 months at room temperature and in an atmosphere of -10 ° C to leave a panel (for each adult male and female). It was subjected to a sensory test by 10 people). The criteria for sensory evaluation are as follows.

<Tactile Evaluation> x: Curing is noticeable.

Δ: Slightly cured.

○: It remains soft.

<Eating evaluation> X: too hard or too soft, and the texture is bad.

△… Slightly inferior.

○: It has viscoelasticity and has a mochi-like texture.

The results are also shown in Table 1 below.

As is clear from the above results, the mochi-like chewing gum obtained according to the example does not cure even when left at room temperature and under an atmosphere of -10 ° C for 2 months, and retains flexibility. . In addition, it retains a mochi-like texture and is extremely entertaining. On the other hand, it was found that the comparative products were significantly hardened and the texture was deteriorated.

[Comparative Example 4] A soft chewing gum was obtained in the same manner as above using the gum raw materials having the compositions shown in Table 2 below. Then, in the same manner as above, tactile evaluation and eating evaluation were performed. The results are also shown in Table 2.

From the above results, even chewing gum softly finished by the addition of an aqueous solution of gum arabic does not contain maltose and maltooligosaccharides as a part of the sugar, but the one to which mannitol (sugar alcohol) is added has a tactile sensation. It is crispy and rough when eaten, and it can be seen that a smooth and viscoelastic mochi-like texture cannot be obtained as in the present invention.

〔The invention's effect〕

As described above, the rice cake-like chewing gum of the present invention is a natural gum aqueous solution that does not age over time because the entire gum is softened, and since it is combined with specific sugars, it becomes It has a sticky and strong texture. Therefore, this product has a unique texture not found in conventional chewing gum and is extremely entertaining.

Claims (1)

[Claims] 1. A mochi-like chewing gum comprising a gum base, saccharides and natural gums, which comprises 10 to 10 of the above saccharides.
20% by weight is substituted with at least one of maltose and maltooligosaccharides, and the natural gum is 1
A mochi-like chewing gum characterized by being contained in an amount of 1 to 5% by weight with respect to the entire chewing gum in the form of a 40% by weight aqueous solution.