TW201919481A - Sustained-release composition for water-soluble substance - Google Patents

Abstract

The present invention provides a composition that, when ingested, is capable of releasing, in a sustained manner, a water-soluble taste component contained therein and allows the taste to be felt over a longer period of time than conventionally. Provided is a composition that comprises a gum base at least containing a rubber component and a water-soluble taste component, and that is characterized in that the product between the numerical value of the contained amount (wt%) of the rubber component and that of the contained amount (wt%) of the gum base in the composition results in 160.0-600.0.

Description

Sustained release composition of water-soluble substance

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

Among foods, chewing gum in particular has been pointed out as a short-lasting shortcoming of taste. Therefore, to improve the flavor persistence has been a problem that has existed for many years, various attempts have been made so far to solve this problem. For example, Patent Document 1 describes a confectionery composition comprising a cooked sugar portion uniformly dispersed in an elastomer portion, and an improved release contained in the cooked sugar portion ingredient. In addition, the modified release component is a component that is encapsulated with an encapsulating material, thereby realizing early and long-term release of the component.

In addition, Patent Document 2 describes a chewing gum containing an encapsulated food-grade acid, the encapsulated food-grade acid being obtained by melt-blending polyvinyl acetate, a fatty acid salt, and a food-grade acid. Even if chewing for a long time, the chewing gum still maintains a soft chewing taste and releases food-grade acid over a long period of time.

Patent Document 3 describes a chewing gum obtained by using a chewing gum flavor-providing composition, which is a mixture of polyvinyl acetate, an emulsifier, a wax, a flavor, and / or a flavorant. After crushing. In addition, it is described that by using a chewing gum to provide a composition for flavor, the release intensity and duration of the aroma or flavor of the chewing gum are improved, while hardening is prevented, and palatability is improved.

Furthermore, Patent Document 4 describes a composition containing an active ingredient as a taste component and a taste enhancer. In addition, it is described that the release of the taste enhancer from the composition is controlled by encapsulating the taste enhancer, so that the release rate at the time of ingestion is delayed. In addition, Patent Document 5 describes a sweet taste enhancer as a taste enhancer. [Prior Art Literature] [Patent Literature]

[Patent Document 1] Japanese Patent No. 4694619 [Patent Document 2] Japanese Patent No. 5856288 [Patent Document 3] Japanese Patent Laid-Open No. 2014-064510 [Patent Document 4] Japanese Patent No. 4750184 [Patent Document 5] ] Japanese Patent No. 5235563

[Problems to be Solved by the Invention]

However, in the methods described in Patent Documents 1 to 3, it is necessary to encapsulate the flavor components, and there is a problem that the productivity is lower than that of the conventional chewing gum manufacturing method. In addition, in the compositions described in Patent Documents 4 and 5, it is necessary to add a chemical substance as a taste-enhancing agent in addition to the taste component, and there are problems such as poor consumer psychology. [Means for solving problems]

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 flavor component and improvement of flavor sustainability.

As a result of intensive research, the present inventors have found that by making the content of the gum base in the composition and the content of the rubber component have a certain relationship, the flavor persistence can be improved.

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

According to the present invention, it is possible to provide a composition which can continuously release the water-soluble taste component in the composition during chewing, and can further improve the taste sustainability.

[Best Mode for Implementing Invention]

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

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

The so-called natural rubber refers to the rubber component contained in the sap taken from trees such as Sapotaceae, Apocynaceae, Moraceae, Euphorbiaceae, etc., for example, Sugar gum gum with polyisoprene as the main component obtained from the sap of sapodilla of a tree in the family Lameaceae, or from the sap of a knotton tree of a tree in the oleaceae family. The obtained jelutong and the like containing a polymer of isoprene and triterpene as a main component are not limited thereto.

Examples of the synthetic rubber include polyisobutylene, polyisopropylene, isobutylene-isoprene copolymer, and styrene butadiene rubber. However, the synthetic rubber is not limited to these examples.

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

The molecular weight of these rubber components is not particularly limited, but rubber components having a weight average molecular weight of 40,000 (Mw) or more and 400,000 (Mw) or less can be preferably used. When the weight average molecular weight is far outside this range, the following problems occur. For example, when the weight average molecular weight is too small, it is difficult to continuously release water-soluble odorous components derived from the composition, and when the weight average molecular weight is excessively large. As a result, the chewability of the composition deteriorates.

Examples of other components contained in the gum base include polyvinyl acetate, ester gum, waxes, fats and oils, emulsifiers, fillers, and the like. Polyvinyl acetate is used for the purpose of adjusting chewability. In addition, ester gums are used for the purpose of imparting a feeling of swelling or strengthening the film of bubble gum. Waxes and greases are used as plasticizers to adjust the hardness of the gum base. Emulsifiers are used for the purpose of improving the dispersibility of the raw material of the gum base, softening the food texture of the composition, and preventing sticking teeth. The filler is used for the purpose of adjusting the elasticity or chewiness of the composition. These components may be used singly or in combination of two or more according to the purpose of the gum.

As the polyvinyl acetate, a polyvinyl acetate having a weight average molecular weight of 8,000 (Mw) or more and 90,000 (Mw) or less is preferable, but is not limited thereto. Gum ester gums include, but are not limited to, glycerides of rosin (rosin), glycerides of hydrogenated rosin, glycerides of partially dimerized rosin, and glycerides of polymerized rosin. As the wax, for example, Rice bran wax, Candelilla Wax, Carnauba wax, Microcrystalline Wax, etc. may be mentioned, but it is not limited to these. Examples of the fats and oils include hydrogenated vegetable oils such as hydrogenated soybean oil and extremely hydrogenated rapeseed oil, but the invention is not limited thereto. Examples of the emulsifier include, but are not limited to, diethylglycerol monolaurate, glyceryl monostearate, fatty acid monoglyceride, fatty acid diglyceride, sorbitan fatty acid ester, and sucrose ester. In these. As the filler, for example, calcium carbonate, magnesium silicate, etc. may be mentioned, but it is not limited to these exemplary substances.

According to the research results of the inventors, in order to continuously release the water-soluble taste component derived from the composition of the present invention when chewing, the content of the gum matrix contained in the composition and the content of the rubber component need to have a certain relationship Sex. That is, when the product of the content (wt%) of the gum base and the content (wt%) of the rubber component in the composition of the present invention is 160.0 or more and 600.0 or less, the water-soluble taste component in the composition is continuously released , And can improve the flavor persistence of the composition. In addition, the range of the product of the content of the gum base (wt%) and the content of the rubber component (wt%) in the composition is preferably 165.0 or more and 585.0 or less, and more preferably 205.0 or more and 585.0 or less. When the product of the content of the gum base content (wt%) and the content of the rubber component (wt%) in the composition is smaller than 160.0, it is not possible to confirm the continuous improvement of the taste of the composition. When the product of the content of the gum base content (% by weight) and the content of the rubber component (% by weight) in the composition is greater than 600.0, the composition becomes too hard and the food texture becomes worse.

The content of the gum base contained in the composition of the present invention is preferably 28.0% by weight or more. By setting the content of the gum base in the composition to be 28.0% by weight or more, the flavor persistence of the composition can be further improved. The content of the gum matrix in the composition is 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. If the content of the gum base in the composition becomes more than 70.0% by weight, the composition will become hard and the food texture will deteriorate. Furthermore, during the molding of the composition, it becomes difficult to extrude or calender from a mixer or cut with a cutter. The content of the gum matrix in the composition is 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. When the content of the rubber component in the composition becomes less than 3.0% by weight, it becomes difficult to continuously release the water-soluble taste component derived from the composition. If the content of the rubber component in the composition becomes more than 12.0% by weight, the composition will harden and the food texture will deteriorate. In addition, during the molding of the composition, it may be extruded or rolled from a mixer or cut using Switching off the machine will become difficult. When the content of the rubber component in the composition of the present invention falls within this range, the flavor persistence of the composition can be further improved.

The composition of the present invention includes a sweetener and an acidifier as water-soluble taste components, and other components.

As a sweetener for a water-soluble taste component, for example, as a high-sweetness sweetener, aspartame, potassium acesulfame, and α-glucosyltransferase-stevia , Alitame, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin (curculin), saccharin, sodium saccharin, cyclamate, sucralose, stevia extract, stevia powder, thaumatin, sweet herbal tea (tenryocha) extract, monet Monellin extract, neotame, neohesperidin dihydrochalcone, fructosyltransferase stevia, Brazilian licorice extract, miracle fruit extract, Luo Han Guo Extracts, enzymatically treated licorice, enzymatically degraded licorice, advantame, and the like are not limited thereto. In addition, as other sweeteners with high sweetness, arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, and rhamnose ( (rhamnose), ribose (ribose), isomerized liquid sugar, N-acetyl glucosamine, and other monosaccharides; isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, paralatose (Isomaltulose), maltose, melibiose, lactulose, lactose and other disaccharides; α-cyclodextrin, β-cyclodextrin, isomalt oligosaccharides (isomaltose, isomalt Trisaccharides, panose, etc.), oligo-N-acetylglucosamine, galactosucrose, galactose, galactopyranosyl (β1-3) galactopyranosyl (β1-4) Glucosylpyranose, galactopyranosyl (β1-3), glucopyranosylpyranosyl (β1-6), galactopyranosyl (β1-4), glucopyranosyl 6) Glucosylpyranose, xylo-oligosaccharides (xylotriose, xylotetraose, etc.), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), stachyose, theande-oligomeric Sugar, nigero-oligosaccharide (black Mold sugar, etc.), palatinose oligosaccharide, palatinose syrup, fructooligosaccharides (cane fructose, cane fructose, etc.), fructofuranosylnystose, polydextrose, maltose- β-cyclodextrin, malto-oligosaccharides (maltotriose, maltotetraose, maltopentose, maltohexaose, maltoheptaose, etc.), raffinose, granulated sugar with leeches (bound sugar), Soybean oligosaccharides, invert sugars, oligosaccharides such as leech; isomalt, erythritol, xylitol, glycerol, sorbitol, palatinate (maltulose), maltitol, maltotetraol, Maltotriol, mannitol, lactitol, reduced palatinose, reduced isomalt oligosaccharide, reduced xylooligosaccharide, reduced gentio-oligosaccharide, reduced maltose leech, reduced leech and other sugar alcohols; other honey , Fruit juice, fruit juice concentrate, etc., but are not limited to these. These sweeteners may be used alone or in combination of two or more. For these sweeteners, it is suitable to mix 0.1% by weight to 5.0% by weight of the composition for high-sweetness sweeteners, and 30.0% by weight to 72.0% by weight for other sweeteners. Although it is suitable in a composition, it is not limited to this range.

Examples of the sour ingredient as a water-soluble taste component include citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, DL-malic acid, sodium DL-malate, fumaric acid, and monosodium fumarate. , Adipic acid, itaconic acid, gluconolactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL -Sodium tartrate, L-sodium tartrate, lactic acid, sodium lactate, acetic acid, phytic acid, and phosphoric acid are not limited to these exemplary substances. As for the sour material, it is suitable to mix 0.5 weight% or more and 5.0 weight% or less into the composition, but it is not limited to this range.

Examples of the other components include components such as perfumes and colorants.

Examples of the flavor include citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, mandarin oil, and citrus oil, peppermint oil, and peppermint oils such as spearmint oil; many Allspice, fennel seeds, basil, bay laurel, cardamom, celery, cloves, cinnamon, cumin, dill, garlic, coriander, nutmeg, mustard, onion, paprika, rosemary , Well-known spices and essential oils such as pepper, oily resins, limonene, linalool, nerol, citronellol, geraniol, citral, L-menthol, eugenol, cinnamaldehyde, anisin, Perillaldehyde, vanillin, γ-undecanolactone, allyl hexanoate, L-menthone (carvone), maltol, and the like are well-known isolations, or synthetic fragrances, and the like Other citrus essential oils, peppermint essential oils, spice essential oils, or isolated / synthetic flavors are mixed according to the purpose ratio to express citrus flavors, mixed mints, and various flavors of various fruits, but they are not limited to these. Regarding the fragrance system, it is suitable to blend 0.1% by weight to 12.0% by weight to the composition, but it is not limited to this range.

Examples of the colorant include β-carotene, carotenoid pigment, red pepper pigment, carmine red pigment, madder pigment, orange pigment, cocoa pigment, gardenia pigment, chlorophyll, comfrey pigment, erythrosine, wine Stone yellow, onion pigment, tomato pigment, marigold pigment, lutein, caramel pigment, copper chlorophyll, grape peel pigment, riboflavin, and riboflavin 5'-phosphate sodium, etc., but are not limited to Such. These coloring materials can be used alone or in combination of two or more. Such a coloring material is suitable for blending 0.01% by weight or more and 4.0% by weight or less into the composition, but is not limited to this range.

(Manufacturing method of the composition) 的 The composition of the present invention is a general gum manufacturing method, which can be manufactured, for example, by the following method, but is not limited to these exemplary methods. First, the product of the content of the gum base (wt%) and the content of the rubber ingredient (wt%) in the composition is set to 160.0 or more and 600.0 or less, and the above-mentioned gum base component is kneaded by a mixer, so that Manufacture of gum matrix. In addition, the product of the content of the gum base (wt%) and the content of the rubber component (wt%) in the composition is set to 160.0 or more and 600.0 or less. It is also possible to use a commercially available rubber compound added to the gum base. Made of a gel matrix. The kneading temperature and time during the production of the gum matrix are not particularly limited as long as the temperature and time of the gum matrix components can be sufficiently mixed with each other, for example, at 60 to 130 ° C. for 10 to 180 minutes.

The composition of the present invention can be obtained by adding a water-soluble taste component and other components to the gum base obtained in such a manner, and kneading, shaping, and ripening with a mixer. As a kneading method, for example, a method of kneading a mixture of a gum base, a water-soluble taste component, and other components with a mixer at one time may be used. Another example is kneading the kneaded gum base with one or two or more components of the water-soluble taste component and other components, and then adding the remaining components of the water-soluble taste component and other components, and further Then carry out the kneading method. In addition, a method of kneading the gum base, and sequentially adding each component of the water-soluble taste component and other components, and kneading can also be mentioned. The kneading system is not particularly limited as long as the components can be sufficiently mixed with each other, but conditions such as kneading at about 60 ° C. for 5 to 30 minutes can be mentioned. As a molding method, a molding device such as an extruder (extruder), a filling machine, a cutting machine (cutting machine), and a stamper can be used for molding, so that plate-shaped, granular, spherical, and the like can be obtained.组合 物。 Composition. Thereafter, aging is performed at 15 to 25 ° C. for 12 to 336 hours to obtain the composition of the present invention.

The composition of the present invention may be coated with sugar. Coating with sugar coating can be performed according to a general method. [Example]

Hereinafter, examples and comparative examples will be described, but the present invention is not limited to these.

[Production of composition] (1) The composition of the present invention and the comparative composition were produced by the methods shown below.

(Composition 1) The gum base in the composition and aspartame, which is a high-sweetness sweetener, were made to have the contents (% by weight) as shown in Table 3, and each component was sufficiently expressed by a mixer. As a method of mixing with each other, the gum base A described in Table 1 and aspartame were kneaded. After that, a mixture of xylitol, maltitol, and reduced maltose leeches (hereinafter referred to as "sweetener 1"), and other ingredients as softeners were added according to the formulations described in Table 3. , A mixture of monoglyceride and glycerol (hereinafter referred to as "other ingredients") was thoroughly kneaded with a mixer for 5 minutes, and after calendering, it was cut with a cutter to form a mold. After that, aging was performed at normal temperature (15 ° C to 25 ° C) to obtain Composition 1 having 2.1 g per grain.

(Comparative Composition 1) Aspartame, Sweetener 1, and other ingredients, which are high-sweetness sweeteners, are sequentially added to the gum base A described in Table 1 according to the formulation shown in Table 4. After all the ingredients have been added, it is convenient to use a mixer to knead the ingredients for 5 minutes. Thereafter, the same method as the method for producing Composition 1 was used to obtain Comparative Composition 1.

(Composition 2) To adjust the content of the rubber component in the composition to 6.7% by weight, first use a mixer to mix the components described in Table 1 with the gum base A and Table 2 Polyisobutylene B was kneaded to modulate the gum matrix. Next, the gum base and aspartame, which is a high-sweetness sweetener, were blended according to the formulations listed in Table 3, and kneaded with a mixer so that the components were sufficiently mixed with each other. Next, in this kneaded material, a mixture of sweetener 1 and other ingredients was added according to the formulation described in Table 3. The kneaded material was thoroughly kneaded with a mixer for 5 minutes, and after calendering, it was cut with a cutter to form a shape. . Thereafter, ripening was performed at a normal temperature to obtain a composition 2 of 2.1 g per grain.

(Composition 3) The content of the rubber component in the composition was adjusted to 7.8% by weight, except that polyisobutylene B and E (weight ratio 2.3: 1.7) described in Table 2 were used, a production method with the composition 2 was adopted. Composition 3 was obtained by the same method.

(Composition 4) The composition 4 was obtained by the same method as the production method of the composition 2 except that the content of the rubber component in the composition was 11.8% by weight, except that the polyisobutylene A described in Table 2 was used. .

(Composition 5) The composition was obtained by the same method as the method for producing composition 2 except that the content of the rubber component in the composition was 11.8% by weight, except that polyisobutylene B described in Table 2 was used. 5.

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

(Composition 7) The composition 7 was obtained by the same method as the production method of the composition 2 except that the content of the rubber component in the composition was 11.8% by weight, except that the polyisobutylene D described in Table 2 was used. .

(Composition 8) To make the content of the rubber component in the composition 11.0% by weight, first, using a mixer, the components are sufficiently mixed with each other. The polyisobutylene B described in 2 is kneaded to prepare a gum matrix. Then, the composition 8 was obtained by the method similar to the manufacturing method of the composition 2.

(Composition 9) To adjust the content of the rubber component in the composition to 7.0% by weight, first, using a mixer, the components are sufficiently mixed with each other. The polyisobutylene B described in 2 is kneaded to prepare a gum matrix. Then, the composition 9 was obtained by the method similar to the manufacturing method of the composition 2.

(Composition 10) To adjust the content of the rubber component in the composition to 7.6% by weight, first use a mixer to mix the components described in Table 1 with the gum base A and Table 2 Polyisobutylene B and E (weight ratio 2.3: 1.7) were kneaded to prepare a gum matrix. To this gum base, citric acid as an sour agent was added in accordance with the formulation described in Table 3, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed with each other. After that, sweetener 1 and a sweetener composed of potassium acesulfame as a high-sweetness sweetener, and a mixture of other ingredients were added according to the preparations described in Table 3, and the mixture was sufficiently mixed by a mixer. Knead for 5 minutes, and cut and shape with a cutter after rolling. Thereafter, ripening was performed at a normal temperature to obtain a composition 10 of 2.1 g per grain.

(Comparative Composition 2) In addition to the gum base A described in Table 1, citric acid as a sour agent, sweetener 1, and a sweetener composed of potassium acesulfame as a high-sweetness sweetener. And other components were changed in accordance with the formulation described in Table 4, and Comparative Composition 2 was obtained by the same method as the method for producing Composition 1.

(Composition 11) The gum base in the composition and citric acid as an acid flavoring agent were made into the content (% by weight) as shown in Table 3, and the components were sufficiently mixed with each other using a mixer to form the table. The gum base A according to 1 is thoroughly kneaded with citric acid. Thereafter, a sweetener composed of a mixture of xylitol, reduced palatinose, and reduced maltose leech (hereinafter referred to as "sweetener 2") is added as a sweetener according to the formulation described in Table 3. And other ingredients. Thereafter, the same method as the method for producing the composition 1 was used to obtain the composition 11.

(Composition 12) To adjust the content of the rubber component in the composition to 7.6% by weight, first use a mixer to mix the components described in Table 1 with the gum base A and Table 2 Polyisobutylene B and E (weight ratio 2.3: 1.7) were kneaded to prepare a gum matrix. To this gum base, citric acid as an sour agent was added in accordance with the formulation described in Table 3, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed with each other. Then, the mixture of the sweetener 2 and other components was added according to the formulation shown in Table 3, and it knead | mixed sufficiently for 5 minutes with the mixer, and it was shape | molded by cutting with the cutter after rolling. Thereafter, ripening was performed at normal temperature to obtain a composition 12 of 2.1 g per grain.

(Comparative composition 3) Manufactured with composition 1 except that gum base A described in Table 1, citric acid, sweetener 2, and other components as sour ingredients were changed according to the formulation described in Table 4. The method was the same method to obtain Comparative Composition 3.

(Composition 13) The content of the rubber component in the composition is adjusted to 4.4% by weight, except for the gum base A described in Table 1, citric acid as a sour agent, sweetener 2, and other ingredients and flavors ( Hereinafter referred to as "other component 2") The composition 13 was obtained by the same method as the method for producing the composition 11 except that it was used in accordance with the preparations described in Table 3.

(Comparative composition 4) The gum base A described in Table 1, citric acid, sweetener 2, and other ingredients 2 as sour ingredients were changed in accordance with the formulation described in Table 4. The manufacturing method was the same method, and the comparative composition 4 was obtained.

(Composition 14) The content of the rubber component in the composition was adjusted to 5.9% by weight, except that polyisobutylene B and E (weight ratio 2.3: 1.7) described in Table 2 were used, a production method with the composition 12 was adopted. Composition 14 was obtained in the same manner.

(Composition 15) To adjust the content of the rubber component in the composition to 8.8% by weight, first use a mixer to mix the components described in Table 1 with the rubber matrix C and Table 2 Polyisobutylene B and E (weight ratio 1.8: 1.3) were kneaded to prepare a gum matrix. To this gum base, citric acid as an sour agent was added in accordance with the formulation described in Table 3, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed with each other. Thereafter, a sweetener composed of a mixture of xylitol, erythritol, and reduced maltose leeches (hereinafter referred to as "sweetener 3") is added as a sweetener according to the formulations described in Table 3. The other components 2 are sufficiently kneaded with a mixer for 5 minutes, and then formed by cutting with a cutter after rolling. Thereafter, ripening was performed at normal temperature to obtain a composition 15 of 2.1 g per grain.

(Composition 16) To adjust the content of the rubber component in the composition to 11.7% by weight, first use a mixer to mix the components described in Table 1 with the gum base A and Table 2 Polyisobutylene B was kneaded to modulate the gum matrix. To this gum base, malic acid as an sour material was added in accordance with the formulations described in Table 3, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed with each other. The mixture of sweetener 1 and other ingredients was added according to the formulations described in Table 3, and the mixture was sufficiently kneaded with a mixer for 5 minutes, and after calendering, it was cut with a cutter to form a mold. Thereafter, ripening was performed at normal temperature to obtain a composition 16 having 1.0 g per grain.

(Comparative composition 5) Manufactured with composition 1 except that gum base A described in Table 1, malic acid as a sour ingredient, sweetener 1, and other ingredients were changed according to the formulation described in Table 4. The method was the same method, and a comparative composition 5 of 1.0 g per grain was obtained.

(Composition 17) To adjust the content of the rubber component in the composition to 11.7% by weight, first use a mixer to mix the components described in Table 1 with the gum base A and Table 2 Polyisobutylene B was kneaded to modulate the gum matrix. To this gum base, fumaric acid as an sour agent was added in accordance with the formulation described in Table 3, and the components were sufficiently kneaded with a mixer so that the components were sufficiently mixed with each other. The mixture of sweetener 1 and other ingredients was added according to the formulations described in Table 3, and the mixture was sufficiently kneaded with a mixer for 5 minutes, and after calendering, it was cut with a cutter to form a mold. Thereafter, ripening was performed at normal temperature to obtain a composition 17 having a size of 1.0 g per grain.

(Comparative composition 6) Manufactured with composition 1 except that gum base A described in Table 1, fumaric acid as a sour material, sweetener 1, and other ingredients were changed according to the formulation described in Table 4. The method was the same method, and 1.0 g of the comparative composition 6 per grain was obtained.

(Composition 18) The content of the rubber component in the composition is adjusted to 3.9% by weight, except that the gum base A described in Table 1, citric acid, a sweetener 2, and other components as an acid flavor are based on Table 3 Except for the use described, the same method as the method for producing composition 1 was used, and 2.1 g of composition 18 per one grain was obtained.

(Composition 19) The content of the rubber component in the composition was adjusted to 5.6% by weight, except that the gum base A described in Table 1, citric acid, a sweetener 2, and other components as the sour agent were based on Table 3 Except for the use described, the same method as the method for producing composition 1 was used, and 2.1 g of composition 19 was obtained per grain.

(Composition 20) The content of the rubber component in the composition is adjusted to 6.6% by weight. In addition to the gum base A described in Table 1, citric acid, a sweetener 2, and other components as the sour material, Table 3 is used. Except for the use described, the same method as the method for producing composition 1 was used, and 2.1 g of composition 20 per grain was obtained.

(Comparative composition 7) The content of the rubber component in the composition was adjusted to 13.7% by weight, except that the gum base B described in Table 1, citric acid, a sweetener 2, and other components as the sour agent were based on the table. Except that the formulation described in 4 was changed, the same method as in the production method of the composition 1 was used, and a comparative composition 7 of 2.1 g per one grain was obtained.

(Comparative composition 8) The content of the rubber component in the composition was adjusted to 7.0% by weight, except that the gum base A described in Table 1, citric acid, a sweetener 2, and other components as the sour agent were based on the table. Except that the formulation described in 4 was changed, the same method as in the production method of the composition 1 was adopted, and a comparative composition 8 of 2.1 g per grain was obtained.

(Comparative composition 9) The content of the rubber component in the composition was adjusted to 6.1% by weight, except for the gum base D described in Table 1, citric acid as a sour agent, sweetener 2, and other components based on the table. Except that the formulation described in 4 was changed, the same method as in the production method of the composition 1 was used, and a comparative composition 9 of 2.1 g per grain was obtained.

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

In Tables 3 and 4, "sweetener" means sweeteners other than high-sweetness sweeteners, and "numerical product" means the value of the content of the gum base in the composition and the content of the rubber component Product of values.

[Intensity Evaluation of Flavoring Ingredients] For the compositions 1 to 17 and comparative compositions 1 to 6 manufactured as described above, the strength evaluation of the flavoring ingredients was performed by an expert. The details are shown below.

(Example 1) Evaluation of sweet components For Compositions 1 to 9 and Comparative Composition 1, the moisture content of the composition after 5 minutes of chewing was measured. The method for measuring the moisture content is as follows. The weight of each composition before chewing was measured, and chewing was performed at a rate of 80 times per minute for 5 minutes. After measuring the weight of each composition after chewing, it was dried under reduced pressure at 70 ° C. for 4 hours or more, and the weight of each composition was measured again. The difference between the weight of the composition after chewing and the weight of the composition after drying under reduced pressure was defined as the moisture content relative to the weight of the composition before chewing. The above operations were performed twice for each composition, and the average value is shown in FIG. 1. For reference, FIG. 1 also shows the moisture content in each composition before the chewing which was measured in the same manner.

According to the results shown in FIG. 1, it can be known that the water content after chewing of Compositions 1 to 9 and Comparative Composition 1 is greatly increased compared to the water content of each composition before chewing. There is almost no difference in the moisture content of each composition.

Next, for Compositions 1 to 9 and Comparative Composition 1, the residual rate of aspartame remaining in the composition was measured by high-speed liquid chromatography. The method of measuring the radon residue rate is as follows. Chloroform (20 ml) and distilled water (50 ml) for high-speed liquid chromatography were added to each of the above components before and after chewing after drying, and refluxing extraction was performed at 70 ° C for 1 hour, and the dissolution of the gum was processed in parallel With extraction. After reflux extraction, aspartame dissolved in the aqueous layer was recovered by liquid-liquid separation as a sample. The aspartame in each sample was quantified by high-speed liquid chromatography under the analysis conditions shown below. The amount of aspartame in the sample obtained from the chewed composition was compared to the composition before chewed. The amount of aspartame in the obtained sample was taken as the residual rate. For each composition, the above operation was performed 4 times, and the average value is shown in FIG. 2.

<Analysis conditions> Apparatus: Alliance Waters 2695 (manufactured by Nihon Waters Co., Ltd.) Column: Cadenza CD-C18 (3.0 × 100mm, 3 μm, manufactured by Imtakt Co., Ltd.) Mobile phase: A: 95% acetonitrile / 2mM ammonium acetate B : 1% acetonitrile / 2mM ammonium acetate Delivery: gradient gradient conditions: 0.0 to 1.5 minutes A: B = 0: 100 1.5 to 6.5 points A: B = 30: 70 6.5 to 10.0 points A: B = 100: 0 10.0 ~ 15.0 minutes A: B = 0: 100 Flow rate: 1.0 ml / min Detection: Photodiode array detector 2695 (Nihon Waters Co., Ltd.) Analysis wavelength: 210 nm

From the results shown in FIG. 2, it can be seen that the residual rate of aspartame in compositions 1 to 9 of the present invention after chewing for 5 minutes is comparable to the residual rate of aspartame in composition 1 Time is high. From this, it can be seen that the composition-based aspartame of the present invention is excellent in sustained release. This is considered to be because the composition of the present invention does not easily contain water, so that the dissolution of water-soluble taste components such as aspartame from the composition is slowed down. However, the low moisture content in the chewed composition shown in FIG. 1 and the high residual rate of aspartame in the chewed composition shown in FIG. 2 are not shown. Connectivity. Therefore, it can be seen that the main reason for the continuous improvement of the water-soluble taste component in the composition of the present invention is not just that the composition does not easily contain water.

FIG. 3 shows the average value of the sweetness intensity of the composition 3 and the comparison composition 1 by the three experts by the Time Intensity method. The evaluation by the Time Intensity method involves chewing the composition at a rate of 80 times per minute, and the sweetness intensity is evaluated every 10 seconds.

The sweetness intensity of the composition 1 was compared, and the maximum value was shown about 20 seconds after the start of chewing, and then it decreased sharply, and no sweetness was felt after 8 minutes and 10 seconds. On the other hand, the sweetness intensity of composition 3 showed a maximum value about 10 to 20 seconds after the start of chewing, and the maximum value was lower than the value of comparative composition 1. This line shows that the sustained release of the water-soluble sweet component 10 to 20 seconds after the start of mastication, Composition 3 is superior to Comparative Composition 1. Furthermore, in the composition 3, even after the maximum sweetness intensity was shown, the sweetness intensity gradually decreased, and no sweetness was felt after 12 minutes.

In this way, it can be seen that the composition of the present invention can slowly release water-soluble sweet components during chewing, thereby improving the flavor persistence.

FIG. 4 shows the average value of the sweetness intensities of composition 10 and comparative composition 2 by three experts using the Time Intensity method. Comparison of the sweetness intensity of composition 2 showed a maximum value about 30 seconds after the start of chewing, and then decreased sharply, and no sweetness was felt after 7 minutes and 50 seconds. On the other hand, the sweetness intensity of the composition 10 gradually increased from the start of chewing, and showed the maximum value at 1 minute and 40 seconds after the start of chewing. The maximum value is lower than the value of Comparative Composition 2. After that, the sweetness intensity gradually decreased, and no sweetness was felt after 10 minutes and 40 seconds. In this way, it can be seen that the composition of the present invention slowly releases a water-soluble sweet component during chewing, thereby improving the flavor persistence.

(Example 2) Evaluation of sourness components FIG. 5 shows the average value of the sourness intensity of the composition 11 and 12 and the comparison composition 3 by the Time Intensity method by three experts. Comparison of the intensity of sourness of composition 3 showed a maximum value about 20 seconds after the start of chewing, and then decreased sharply, and no sourness was felt after 2 minutes and 30 seconds. On the other hand, the intensity of the sour taste of the composition 11 gradually increased from the start of chewing, and showed the maximum value at 1 minute and 20 seconds after the start of chewing. The maximum value is lower than the value of Comparative Composition 3. After that, it gradually decreased, and no sour taste was felt after 5 minutes and 10 seconds passed. Moreover, compared with the composition 11, the acidity intensity of the composition 12 rises more slowly from the start of chewing, and shows the maximum value for several times between 1 minute and 3 minutes and 40 seconds after the start of chewing. The maximum value is lower than the value of the composition 11. After that, the intensity of sourness gradually decreased, and no sourness was felt after 7 minutes and 20 seconds had passed.

In this way, it can be seen that the composition of the present invention can slowly release a water-soluble sour component during chewing, thereby improving the flavor persistence. In addition, it can be known from the comparison between the composition 11 and the composition 12 that even when the same amount of the gum base is used, the taste of the composition can be further improved by increasing the content of the rubber component in the composition. Persistent.

The residual rate of citric acid in the composition at the time point when the acidity intensity of the composition 12 and the comparative composition 3 became 0 was measured by the Time Intensity method. The measurement of the residual rate of citric acid was performed in the same manner as the residual rate of aspartame described above except that the analysis conditions were changed. <Analysis conditions> Apparatus: Alliance Waters 2695 (manufactured by Nihon Waters Co., Ltd.). Column: TOSOH TSK-GEL ODS-100V (4.6 mm x 25 cm, 5 μm, manufactured by Tosoh Co., Ltd.). Mobile phase: 50 mM phosphate-ammonium phosphate buffer. Liquid (pH 2.0) Liquid delivery: isocratic Flow rate: 1.0 ml / min Detection: Photodiode array detector 2695 (manufactured by Nihon Waters Co., Ltd.) Analysis wavelength: 210 nm

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

FIG. 6 shows the average value of the sourness intensity of the composition 13 and the comparison composition 4 by four experts using the Time Intensity method. Comparison of the intensity of sourness of composition 4 showed a maximum value about 20 seconds after the start of chewing, and then decreased sharply, and no sourness was felt after 2 minutes and 50 seconds. On the other hand, the intensity of the sour taste of the composition 13 showed a maximum value 20 seconds after the start of mastication, and the maximum value was lower than that of the comparative composition 4. Although the time for showing the maximum value was earlier, the intensity of sourness close to the maximum value was maintained until 1 minute and 40 seconds, and then gradually decreased, and no sourness was felt after 6 minutes. In this way, it can be seen that the composition of the present invention can slowly decompose the water-soluble sour components during chewing, thereby improving the flavor persistence.

The comparison of the results of the Time Intensity method shown in FIGS. 5 and 6 reveals the following. According to the comparison of the comparison compositions 3 and 4, it can be known that the difference between the acidity duration of the two compositions is about 20 seconds. Therefore, in the formulation of the comparison composition, the addition of citric acid cannot be a significant improvement. An effective means for the persistence of sour taste. On the other hand, it can be known from the comparison between Composition 12 and Composition 13 that, compared with increasing the content of citric acid in the composition to increase the content of the rubber matrix or rubber component in the composition, the persistence of sour Sexual improvement is effective. It can also be seen that although the composition of increasing the gum matrix or the amount of gum in the composition, although the degree of sour taste is not continuously improved, by increasing the citric acid content in the composition, the sour Taste duration. As shown in FIG. 18 to be described later, although fragrance was added to the composition 13, the fragrance did not affect the duration of the sour taste.

Next, when the content of the gum base in the composition is the same, an evaluation is made of a change in the persistent flavor due to a change in the content of the rubber component. FIG. 7 shows the average value of the acidity intensity of the composition 14 and the comparison composition 3 by the three experts by the Time Intensity method. Comparison of the intensity of sourness of composition 3 showed a maximum value about 20 seconds after the start of chewing, and then decreased sharply, and no sourness was felt after 3 minutes. On the other hand, the intensity of the sour taste of the composition 14 showed a maximum value 20 seconds after the start of chewing, and the maximum value was lower than that of the comparative composition 3. Although the time when the maximum value was displayed was the same as that of Comparative Composition 3, the intensity of the sour taste was lowered slowly compared to Comparative Composition 3, and there was no feeling after 5 minutes and 10 seconds. To sour.

In this way, it can be seen that even if the content of the rubber matrix in the composition is the same as that of the conventional rubber composition, the content of the rubber matrix in the composition is increased by increasing the content of the rubber component in the composition and The value product of the content (% by weight) of the rubber component is set to a constant value, and the water-soluble acid flavor component can be slowly released during chewing, and the taste can be continuously improved.

FIG. 8 shows the average value of the sour taste intensity when two experts evaluated the composition 16 and the comparative composition 5 for 3 minutes by the Time Intensity method. Comparison of the intensity of sourness of composition 5 showed a maximum value about 20 seconds after the start of chewing, and then decreased sharply, and no sourness was felt after 2 minutes and 10 seconds. On the other hand, although the intensity of the sour taste of the composition 16 showed a maximum value about 20 seconds after the start of chewing, the maximum value was lower than that of the comparative composition 5 and then gradually decreased, and it continued after 3 minutes. With sour taste. In this way, it can be seen that the composition of the present invention can slowly release water-soluble sour components during chewing, thereby improving the flavor persistence.

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

According to the results shown in FIG. 9, it can be seen that the water content after chewing of the composition 16 and the comparative composition 5 is greatly increased compared to the water content before chewing of the respective compositions, but regarding the water content after chewing The rate is almost the same. Therefore, it can be seen that the main reason for the continuous improvement of the water-soluble taste component in the composition of the present invention is not just that the composition does not easily contain water.

Next, the residual rate of malic acid in composition 16 and comparative composition 5 after chewing was measured. The measurement of the residual rate of malic acid was performed by the same method as the residual rate of citric acid. As a result, 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, compared with the comparative composition 5, the sustained release property of malic acid in the composition 16 is improved, and as a result, it is considered that the continuity of the sour taste shown in FIG. 8 can be improved.

FIG. 10 shows the average value of the sour taste intensity when two experts evaluated the composition 17 and the comparative composition 6 for 3 minutes by the Time Intensity method. Although the sourness intensity of the coriander composition 17 and the comparative composition 6 showed the maximum value about 20 seconds after the start of chewing, the intensity was small, and the sourness continued after 3 minutes.

The measurement of the moisture content of the composition 17 and the comparative composition 6 after 3 minutes of chewing was performed here. (2) The measurement of the water content is performed by the same method as the measurement method of the water content of the composition 16 and the comparative composition 5. The moisture content of the composition 17 and the comparative composition 6 and the moisture content of the composition 17 and the comparative composition 6 before chewing for reference are shown in FIG. 11.

According to the results shown in FIG. 11, it can be seen that the water content after chewing of the composition 17 and the comparative composition 6 is greatly increased compared to the water content before chewing of the respective compositions, but regarding the water content after chewing The rate is almost the same.

Next, the residual rates of fumaric acid in composition 17 and comparative composition 6 after chewing were measured. The measurement of the residual rate of fumaric acid was performed by the same method as the above-mentioned residual rate of citric acid. As a result, the residual rates of fumaric acid of composition 17 and comparative composition 6 after chewing for 3 minutes were 89.7% and 85.8%, respectively. It can be seen that the fumaric acid was hardly eluted from the composition. This line is believed to be due to the lower water solubility of fumaric acid (0.63 g / 100 ml at 25 ° C), so the fumaric acid did not dissolve from the composition.

FIG. 12 shows the average value of the sourness intensity of the composition 18-20 and the comparison composition 3 by three experts by the Time Intensity method. Comparison of the intensity of the sour taste of composition 3 showed a maximum value about 20 seconds after the start of chewing, and then decreased sharply, and no sour taste was felt after 2 minutes and 50 seconds. On the other hand, the acidity intensity of the compositions 18 to 20 also showed a maximum value about 20 seconds after the start of chewing, but these maximum values were lower than those of the comparative composition 3. After that, the acidity intensity of the composition 18 to 20 gradually decreases. Therefore, after the composition 18 has passed for 4 minutes and 10 seconds, the composition 19 has passed for 6 minutes and 20 seconds, and the composition 20 has passed for 7 minutes and 50 seconds. After the clock, no sour taste was felt.

In this way, it can be seen that the composition of the present invention can slowly release a water-soluble sour component during chewing, thereby improving the flavor persistence. In addition, it can be known from the comparison of the compositions 18 to 20 that when the same gum base is used without adding a rubber component, even when the same amount of sour flavor is used, the content of the gum base in the composition The higher the product of the value of 与 and the value of the content of the rubber component, the more persistent the taste of the composition.

FIG. 13 shows the average value of the sourness intensities of the comparative compositions 7 to 9 evaluated by the three experts by the Time Intensity method. Comparison of the sourness of composition 7 showed a maximum value about 10 seconds after the start of chewing, and then gradually decreased, but no sourness was felt after 4 minutes and 20 seconds. Moreover, when comparing the intensity of the sour taste of the composition 8, the maximum value was shown about 20 seconds after the start of chewing, and then it gradually decreased, and no sour taste was felt after 9 minutes and 40 seconds. On the other hand, when comparing the intensity of the sour taste of the composition 9, the maximum value was shown about 20 seconds after the start of chewing, and no sour taste was felt after 3 minutes and 10 seconds.

From the above results, it can be seen that the comparative composition 9 whose content of the gum base in the composition is 26.0% by weight, does not improve the flavor persistence. On the other hand, it can be seen that the comparative compositions 7 and 8 containing a large amount of a gum base and a rubber component in the composition, or a large amount of a gum base, have improved flavor persistence. However, such a composition has a problem of edibleness as shown below. For compositions 18-20 and comparative compositions 3, 7, and 8, the food texture was evaluated by 3 experts. The evaluation criteria were performed according to the following A to C, and the results are shown in Table 5. Evaluation Criteria A: It has moderate elasticity and swelling, so it is easy to chew and comfortable. B: Although the elasticity is strong, the discomfort is not much felt. C: The elasticity is too strong, so I feel uncomfortable and tired.

As shown in Table 5, Comparative Composition 7 having a rubber content in the composition of 13.7% by weight and a value product of the content of the rubber matrix and the content of the rubber component of 1027.5, and the content of the rubber matrix in the composition Comparative composition 8, which is 75.0% by weight, has a poor elasticity due to its excessive elasticity.

(Example 3) Verification of influence of components other than rubber component (Example 3-1) Production of composition The following methods were used to produce compositions 21 to 27 in which the content of various components was changed.

(Composition 21) To make the content of microcrystalline wax in the composition 4.3% by weight, first use a mixer to mix the components sufficiently with each other, and use the gum base A described in Table 1 as the sour material Citric acid and microcrystalline wax are mixed to prepare the gum matrix. To this gum base, a mixture of sweetener 2 and other ingredients was added according to the preparations described in Table 6, and the mixture was thoroughly kneaded with a mixer for 5 minutes, and after rolling, it was cut with a cutter to form a mold. Thereafter, ripening was performed at normal temperature to obtain a composition 21 of 2.1 g per grain.

(Composition 22) To adjust the content of the rubber component in the composition to 7.6% by weight, first use a mixer to mix the components described in Table 1 with the gum base A and Table 2 Polyisobutylene B and E (weight ratio 2.3: 1.7) were kneaded. Next, citric acid was added as a sour agent according to the formulation shown in Table 6, and the components were kneaded with a mixer so that the components were sufficiently mixed with each other to prepare a gum base. Then, add the sweetener 2 and the mixture of the other ingredients whose content of the monoglyceride in the composition is 1.4 times (0.27% by weight) according to the blending described in Table 6, and thoroughly knead with a mixer for 5 minutes. After calendering, cutting is performed with a cutter to form a mold. Thereafter, ripening was performed at normal temperature to obtain a composition 22 having 2.1 g per grain.

(Composition 23) The content of the rubber component in the composition was 3.6% by weight and the content of polyvinyl acetate was 18.3% by weight. First, using a mixer, the components were sufficiently mixed with each other. Table 1 The described gum base A and polyvinyl acetate were kneaded. Next, citric acid as an sour material was added according to the formulation shown in Table 6, and the components were kneaded with a mixer to sufficiently mix the components to prepare a gum base. After that, the sweetener 2 and the mixture of other ingredients were added according to the preparations described in Table 6, and the mixture was sufficiently kneaded with a mixer for 5 minutes, and after rolling, it was cut with a cutter to form a mold. Thereafter, ripening was performed at normal temperature to obtain a composition 23 of 2.1 g per grain.

(Composition 24) The content of the rubber component in the composition was 6.8% by weight and the content of polyvinyl acetate was 16.1% by weight. First, using a mixer, the components were sufficiently mixed with each other. Table 1 The gum base A described, polyisobutylene B and E (weight ratio 2.3: 1.7) described in Table 2, and polyvinyl acetate were kneaded. Next, citric acid as an sour material was added according to the formulation shown in Table 6, and the components were kneaded with a mixer to sufficiently mix the components to prepare a gum base. After that, the sweetener 2 and the mixture of other ingredients were added according to the preparations described in Table 6, and the mixture was sufficiently kneaded with a mixer for 5 minutes, and after rolling, it was cut with a cutter to form a mold. Thereafter, ripening was performed at normal temperature to obtain a composition 24 of 2.1 g per grain.

(Composition 25) To adjust the content of the rubber component in the composition to 11.1% by weight, first use a mixer to mix the components described in Table 1 with the gum base B and Table 2 Polyisobutylene B and E (weight ratio 2.3: 1.7) were kneaded. Next, citric acid was added as a sour agent according to the formulation shown in Table 6, and the components were kneaded with a mixer so that the components were sufficiently mixed with each other to prepare a gum base. After that, the sweetener 2 and the mixture of other ingredients were added according to the preparations described in Table 6, and the mixture was sufficiently kneaded with a mixer for 5 minutes, and after rolling, it was cut with a cutter to form a mold. Thereafter, ripening was performed at normal temperature to obtain a composition 25 having a size of 1.0 g per grain.

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

(Composition 27) 组成 Composition 27 was obtained by the same method as the method for producing composition 26, except that a citrus flavor was added as a liquid flavor and the composition was changed according to the formulation described in Table 6.

The "value product" in Table 6 represents the product of the value of the content of the gum base in the composition and the value of the content of the rubber component.

(Example 3-2) Evaluation of the influence of components other than rubber components on the persistence of taste FIG. 14 shows the average value of the acidity intensity of composition 11 and composition 21 by three experts using the Time Intensity method . The composition 21 corresponds to a composition obtained by adding microcrystalline wax to the wax content in the gum matrix of the composition 11. The evaluation of the sourness intensity of the composition 11 and the composition 21 by the Time Intensity method is almost the same as shown in FIG. 14. Therefore, it can be considered that the addition of the microcrystalline wax causes the presentation of the composition of the present invention. The effect of taste persistence is small.

FIG. 15 shows that the acidity intensity of the composition 12 and the composition 22 was evaluated by a specialist using the Time Intensity method. The composition 22 corresponds to a composition obtained by increasing the content of the emulsifier in the composition 12. As shown in FIG. 15, the evaluation of the sour taste intensity of the composition 12 and the composition 22 by the Time Intensity method is almost the same. Therefore, it is considered that the taste of the composition of the present invention is caused by the addition of an emulsifier. The continuing impact is small.

FIG. 16 and FIG. 17 show the average values of the sourness intensity of the components 11 and 23 and the components 12 and 24 by the Time Intensity method by two experts. Composition 23 is equivalent to a composition obtained by increasing the content of polyvinyl acetate in the gum base of composition 11; composition 24 is equivalent to the composition of polyvinyl acetate in the gum base of composition 12 A composition in which the content is increased. In addition, the content of polyvinyl acetate in the composition is that the composition 23 is more than the composition 24, and the content of the rubber component in the composition is that the composition 24 is more than the composition 23. Assessing the sourness of the composition 11 and composition 23 by the Time Intensity method, and evaluating the sourness of the composition 12 and composition 24 by the Time Intensity method, as shown in FIG. 16 and FIG. Since it is the same, it can be considered that the effect on the taste persistence of the composition of the present invention is small due to the addition of polyvinyl acetate.

FIG. 18 shows the average value of the sourness of the compositions 25 to 27 by three experts by the Time Intensity method. The evaluation of the sourness intensity of the compositions 25 to 27 by the Time Intensity method is almost the same as shown in FIG. 18. Therefore, it is considered that the composition of the present invention is caused by the type of sweetener and the addition of spices. The effect of persistent taste is small.

[Fig. 1] A graph showing the moisture contents (wt%) of Compositions 1 to 9 and Comparative Composition 1 before and after chewing. [Fig. 2] A graph showing the residual rates of aspartame in Chewable Compositions 1 to 9 and Comparative Composition 1. [Fig. 3] A diagram showing the sweetness intensity of composition 3 and comparative composition 1 by the Time Intensity method. [Fig. 4] A diagram showing the sweetness intensity of composition 10 and comparative composition 2 by the Time Intensity method. [Fig. 5] A diagram showing the evaluation of the sourness of the compositions 11 and 12 and the comparison of the composition 3 by the Time Intensity method. [Fig. 6] A diagram showing the evaluation of the sourness of composition 13 and comparison composition 4 by the Time Intensity method. [Fig. 7] A diagram showing the evaluation of the sourness of composition 14 and comparison composition 3 by the Time Intensity method. [Fig. 8] A diagram showing the evaluation of the sourness of composition 16 and comparative composition 5 by the Time Intensity method. [Figure 9] A graph showing the moisture content of the composition 16 and the comparative composition 5 before and after chewing. [Fig. 10] A diagram showing the evaluation of the sourness of composition 17 and comparative composition 6 by the Time Intensity method. [Fig. 11] A graph showing the moisture content of the composition 17 and the comparative composition 6 before and after chewing.图 [Fig. 12] A diagram showing the evaluation of the sourness of compositions 18-20 and comparative composition 3 by the Time Intensity method.图 [Fig. 13] It is a figure which evaluated the sourness intensity of the comparative composition 7-9 by the Time Intensity method. [Fig. 14] A diagram showing the evaluation of the sourness of the components 11 and 21 by the Time Intensity method. [Fig. 15] A diagram showing the evaluation of the acidity intensity of the composition 12 and the composition 22 by the Time Intensity method. [Fig. 16] A diagram showing the evaluation of the sourness of the components 11 and 23 by the Time Intensity method. [Fig. 17] A diagram showing the evaluation of the sourness of the components 12 and 24 by the Time Intensity method. [Fig. 18] A diagram showing the evaluation of the sourness of the components 25 to 27 by the Time Intensity method.

Claims (7)

A composition comprising at least a rubber matrix containing a rubber component and a water-soluble taste component, and is characterized by a numerical product of the content (wt%) of the rubber matrix and the content (wt%) of the rubber component in the composition It is 160.0 or more and 600.0 or less. The composition according to claim 1, wherein the content of the gum base in the composition is 28.0% by weight or more. The composition according to claim 1, wherein the content of the rubber component in the composition is 3.0% by weight or more and 12.0% by weight or less. The composition according to claim 1, wherein the rubber component is polyisobutylene. The composition according to claim 1, wherein the content of the gum base in the composition is 70.0% by weight or less. The composition according to claim 1, wherein the water-soluble taste component includes at least any one of a sweetener and an acidifier. The composition of any one of claims 1 to 6, which is chewing gum.