JPH0117659B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to chewing gum containing a dipeptide sweetener, and more specifically, during manufacture and storage,
This chewing gum contains a dipeptide sweetener and has the characteristics of stably retaining sweetness and maintaining a high-quality sweetener for a long time while being chewed. The problem with conventional chewing gum is that
Dipeptide sweeteners can be adopted as ideal sweeteners to overcome the short-lasting sweetness and disadvantages in terms of dental health and obesity prevention. In other words, the sweetness of commercially available chewing gum rapidly decreases while chewing, and generally after a few minutes, not only does the sweetness disappear, but also the bitterness that seems to originate from the gum quality rapidly begins to be felt. become. In order to solve this problem of low sweetness persistence in the mouth, for example, artificial sweeteners with a long-lasting sweetness such as saccharin can be used, but in that case, the above problem is solved but , leaving behind bitterness, sarcasm, and other undesirable aftertastes, and cannot be a true solution. In comparison, dipeptide sweeteners are known to have excellent characteristics that satisfy all aspects such as sweetness persistence, dental health, calories, sweetness quality, aftertaste, and influence on flavors used at the same time. ing. On the other hand, there are some problems when putting dipeptide sweeteners into practical use as almost ideal sweeteners for chewing gum, namely calcium carbonate, which is commonly used as a filler in chewing gum compositions. It has been pointed out that dipeptide sweeteners do not always tend to remain stable during the manufacturing and storage process due to the presence of alkaline substances such as gum arabic, the heat applied during chewing gum manufacturing, and the presence of moisture. The characteristics of dipeptide sweeteners can be improved by methods such as encapsulating dipeptide sweeteners, lowering the pH of chewing gum, and coating the surface of chewing gum instead of incorporating dipeptide sweeteners into chewing gum. A method has also been proposed to take advantage of this and apply it to chewing gum. The present inventor has compared and studied the unique properties of already known dipeptide sweeteners and various improvement methods for use in chewing gum, and has further advantageously pushed forward the practical application of dipeptide sweeteners in chewing gum. In order to achieve this goal, the inventor has conducted extensive research and developed a composition containing solid fat, an emulsifier, a polysaccharide, and a dipeptide sweetener.
By using the composition disclosed in No. 174176 in chewing gum as a dipeptide sweetener, not only the stability of AP during manufacturing and storage as disclosed in the said patent application but also the stability of the dipeptide sweetener from the oil and fat composition can be improved. Because the release is slow, the sweet taste time is much longer than when using only dipeptide sweeteners, and it is possible to obtain chewing gum containing dipeptide sweeteners that can enjoy high-quality sweetness over a long period of time. This discovery led to the completion of the present invention. That is, the present invention provides a dipeptide sweetener-containing chewing gum that uses a dipeptide sweetener as the whole or a part of the sweetener, in which solid fat, emulsifier, polysaccharide, and dipeptide sweetener are used as the whole or a part of the dipeptide sweetener. A dipeptide sweetener-containing chewing gum characterized by using a dipeptide sweetener-containing oil and fat composition comprising: Next, the present invention will be specifically explained. The dipeptide sweetener-containing fat and oil composition of the present invention is a four-component system containing a solid fat, an emulsifier, a polysaccharide, and a dipeptide sweetener. Any type of solid fat can be used as long as it is solid at room temperature, such as hardened fatty acids, higher fatty acids, higher alcohols, waxes, resins, etc., but in the gum manufacturing process, the gas base is generally heated at 60°C. ~70
The solid fat preferably has a melting point of 50°C or higher, as it is heated to about 50°C, mixed and cooled, and kept in a controlled room at 20 to 25°C. Specific examples include hydrogenated rapeseed oil, rice bran wax, beeswax, and carnauba wax.If one or more of these are used, they will not be consumed as a calorie source and will be used during production and storage. The desired effects can be fully achieved in terms of stability and sweetness persistence. The amount of solid fat may be sufficient to hold the dipeptide sweetener, specifically, about 100 to 1200% by weight based on the dipeptide sweetener. As the emulsifier, commonly used emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, and sucrose fatty acid ester can be used, but monoglyceride or sorbitan fatty acid ester is preferable, and the polysaccharides include starch, dextrin, pectyl, carrageenan, and tamarind. Others are listed,
Specifically, waxy corn starch, waxy rice starch, and the like are preferable in order to achieve the object of the present invention. The combination of the four ingredients, ie, solid fat, dipeptide sweetener, polysaccharide, and emulsifier, forms a strong retainer for the dipeptide sweetener, and the sweetness is slowly released during chewing. In this case, the composition ratio of each component is 20 to 60% solid fat, preferably around 40%, and 10 to 10% emulsifier by weight.
30%, preferably around 20%, polysaccharides 10-30%,
Preferably it is around 20%, and the dipeptide sweetener is 30% or less, preferably around 20%. In addition, as a dipeptide sweetener, the use of α-L-aspartyl-L-phenylalanine lower alkyl ester, especially methyl ester (hereinafter abbreviated as AP),
It is preferable in terms of sweetness, economy, etc. A specific example of the dipeptide sweetener-containing oil and fat composition of the present invention, which is advantageous as a sweetener for chewing gum, is hydrogenated rapeseed oil 40%-sorbitan ester 20.
% - waxy corn starch 20% - AP 20%,
Preferred typical examples include 40% rice bran wax, 20% sorbitan ester, 20% waxy corn starch, and AP20, and 40% carnauba wax, 20% sorbitan ester, 20% waxy corn starch, and 20% AP. The above dipeptide sweetener-containing composition can be prepared by uniformly mixing each component. Specifically, other ingredients are dissolved and mixed into heated and melted solid fat, cooled, and then pulverized with a mixer or the like, or
Alternatively, the above-mentioned dissolved mixture may be dried and powdered using a spray dryer or the like. The size of the powder particles is preferably 12 mesh or less. The thus obtained dipeptide sweetener-containing oil and fat composition firmly retains the dipeptide sweetener during the chewing gum manufacturing process and during storage, and is particularly suitable for dipeptide sweeteners that coexist with heat and moisture under slightly alkaline conditions. Even under the harshest conditions, there is no loss of sweetness, and the sweetness is slowly released into the mouth even during chewing.
The sweetness lasts 3 to 6 times longer than regular gum. Furthermore, incidentally, the above-mentioned oil and fat composition is obtained in the form of a white to pale yellow powder, which is a preferable form for uniformly dispersing in the gum and obtaining a smooth texture. It also has excellent features. The chewing gum of the present invention may use only the above dipeptide sweetener-containing oil and fat composition as a sweetener, or may use other sweeteners in combination. Other sweeteners include dipeptide sweeteners alone or in compositions, natural sweeteners such as sucrose, glucose, fructose, sugar alcohols,
For example, sorbitol, mannitol, xylitol, stevioside, and any other natural or artificial sweeteners may be used in appropriate combinations. Of course, these sweeteners may also be added and blended together with the dipeptide sweetener in the above-mentioned dipeptide sweetener-containing oil and fat composition. Regarding the amount of sweetener used for chewing gum, in the case of the above-mentioned oil and fat composition, it is preferable to use an oil and fat composition equivalent to AP 0.1 to 10.0% by weight, and more preferably equivalent to AP 1.0 to 5.0% by weight. Specifically, for example, if other sweeteners are used in combination, this will vary depending on the type of sweetener, so the selection should be made each time. The present invention will be further explained below with reference to Examples. Example 1 Gum base of chewing gum (A) containing dipeptide sweetener 25 parts by weight Oil composition containing dipeptide sweetener 17.5 AP 20% Hydrogenated rapeseed oil (melting point 52-55°C) 40% Sorbitan ester 20% Waxy corn starch 20% Flavoring 1 part by weight Combination of chewing gum (B) containing dipeptide sweetener Gum base 25 parts by weight Oil composition containing dipeptide sweetener 1.75 〃 AP 20% Rice bran wax (melting point 79-82℃) 40% Sorbitan ester 20% Waxy corn starch 20% Flavoring 1 part by weight Gum base containing chewing gum (C) containing dipeptide sweetener 25 parts by weight Fat composition containing dipeptide sweetener 1.75 〃 AP 20% Carnauba wax (melting point 80-85℃) 40% Sorbitan ester 20% Waxy corn Starch 20% Flavoring 1 part by weight Glucose - gum base containing chewing gum containing powdered sugar (Control 1) 25 parts by weight Glucose 24 〃 Powdered sugar 50 〃 Flavoring 1 〃 Gum base containing chewing gum containing a single dipeptide sweetener (Control 2) 25 parts by weight Part AP 0.35 〃 Flavoring 1 〃 According to the above formulation, sweeteners are mixed into a gum base prepared by heating and mixing in a conventional manner, homogenized, formed into a sheet, cooled, then cut and packaged to make 5 types. Chewing gum was prepared. The resulting chewing gum was tested by 12 well-trained taste panels to find that it had "almost no sweetness."
The sweetness onset time was measured with the end point being "a little bitterness". The results are shown in Table 1.

[Table] As is clear from the results in Table 1, the dipeptide sweetener-containing chewing gums (A) to (C) of the present invention have a sweet taste time of 12 to 25 minutes, which is 3 to 6 times that of conventional products. The sweet taste time was extended by 3 to 17 minutes compared to the dipeptide sweetener alone. Example 2 Combination of chewing gum (D) containing dipeptide sweetener Gum base 25 parts by weight Oil composition containing dipeptide sweetener 3.75 AP 20% Carnauba wax 40% Sorbitan ester 20% Waxy corn starch 20% Flavor 1 part by weight dipeptide sweetener Compounding chewing gum containing single substance (Control 3) Gum base 25 parts by weight AP 0.75 Flavor 1 Two types of chewing gums were prepared in the same manner as in Example 1 according to the above formulation. For the above (D) and Control 3 stored at room temperature for one month, a sensory evaluation was conducted using a two-point comparison method using 12 well-trained taste panelists regarding their preferences. The results are shown in Table 2.

[Table] ** 〃 1% 〃
As is clear from the results shown in Table 2, the dipeptide sweetener-containing chewing gum (D) of the present invention has AP
It had better storage stability and was significantly more preferred in terms of palatability than the case alone. Example 3 Gum base of chewing gum (E) containing dipeptide sweetener 25 parts by weight Glucose 12 Powdered sugar 25 Fat and oil composition containing dipeptide sweetener 4.20 AP 20% Beeswax 40% Monoglyceride 20% Cornstarch 20% Flavoring 1 part by weight Gum base containing chewing gum (F) containing dipeptide sweetener 25 parts by weight Stevioside 0.12 〃 Oil composition containing dipeptide sweetener 4.20 〃 AP 20% Carnauba wax 40% Sorbitan ester 20% Waxy corn starch 20% MSG 0.17 parts by weight Flavor 1 〃 With the above formulation, dipeptide sweetener-containing chewing gums (E) and (F) were prepared according to the preparation method of Example 1, and the sweetness taste time was measured in the same manner as in Example 1. (3) was used to conduct a sensory evaluation of palatability using a two-point comparison method. The results are shown in Tables 3 and 4.

【table】

[Table] * Significant difference at 5% risk rate From the above results, it is also preferable to use the dipeptide sweetener oil and fat composition in combination with other sweeteners. Example 4 Compounded chewing gum (G) containing dipeptide sweetener Gum base 25 parts by weight Oil composition containing dipeptide sweetener 1.75 AP 20% Rice bran wax (melting point 79-82°C) 40% Sorbitan ester 20% Dextrin ^* 20% Flavoring 1 part by weight * "Alcohol No. 1" (manufactured by Nippon Deka Chemical Co., Ltd.) Gum base containing chewing gum (H) containing a dipeptide sweetener 25 parts by weight Oil composition containing a dipeptide sweetener 1.75 〃 AP 20% Rice bran wax (melting point 79) ~82°C) 40% sorbitan ester 20% gum arabic 20% fragrance 1 part by weight Two types of chewing gum were prepared in the same manner as in Example 1 according to the above formulation. Regarding the obtained chewing gum, the sweetness taste time was measured using 12 well-trained taste panelists in the same manner as in Example 1, with the end points ranging from "almost no sweetness" to "slightly bitter taste". . The results are shown in Table 5.

[Table] As is clear from the results in Table 5, the dipeptide sweetener-containing chewing gums (G) and (H) of the present invention exhibited a 16 to 17 minute extension in sweet taste time compared to conventional products. Compared to the case of AP alone, the sweet taste time was extended by 8 to 9 minutes.

Claims (1)

[Scope of Claims] 1. In a dipeptide sweetener-containing chewing gum that uses a dipeptide sweetener as the whole or a part of the sweetener, solid fat, emulsifier, polysaccharide and α- A dipeptide sweetener-containing chewing gum characterized by using a dipeptide sweetener-containing oil and fat composition comprising L-aspartyl-L-phenylalanine methyl ester. 2 The dipeptide sweetener-containing oil and fat composition is solid fat20
~60% by weight, emulsifier 10-30% by weight, polysaccharide 10-30
The dipeptide sweetener-containing chewing gum according to claim 1, characterized in that the chewing gum contains 30% by weight or less of α-L-aspartyl-L-phenylalanine methyl ester. 3 α-L-aspartyl-L-phenylalanine methyl ester 0.1 to chewing gum
The dipeptide sweetener-containing chewing gum according to claim 1, characterized in that the dipeptide sweetener-containing oil and fat composition is used in an amount corresponding to 10.0% by weight. 4 For chewing gum, α-L-aspartyl-L-phenylalanine methyl ester 1.0~
The dipeptide sweetener-containing chewing gum according to claim 1, wherein the dipeptide sweetener-containing fat composition is added in an amount of 5.0% by weight. 5. The dipeptide sweetener-containing chewing gum according to claim 1, wherein the solid fat has a melting point of 50°C or higher. 6. The dipeptide sweetener-containing chewing gum according to claim 1, wherein the solid fat is one or more selected from hydrogenated rapeseed oil, rice bran wax, beeswax, and carnauba wax. 7. The dipeptide sweetener-containing chewing gum according to claim 1, wherein the emulsifier is a monoglyceride and/or a sorbitan fatty acid ester. 8. The dipeptide sweetener-containing chewing gum according to claim 1, wherein the polysaccharide is waxy starch. 9 A solid fat, an emulsifier, a polysaccharide, and α-L-aspartyl-L-phenylalanine methyl ester are heated, melted, mixed, and then dried and powdered, which is then used as all or a part of the sweetener. A chewing gum containing a dipeptide sweetener according to claim 1.