JPH0141299B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a biscuit and chewing gum combination confectionery, and more particularly to a biscuit and chewing gum combination confectionery in which the chewing gum does not melt when chewed and both can be enjoyed together. Conventionally, when chewing biscuits and chewing gum at the same time, the chewing gum has a so-called melting phenomenon, that is, the chewing gum becomes soft.
It did not clump together in the mouth, making it impossible to maintain the chewing properties that are inherent to chewing gum. This melting phenomenon occurs not only with biscuits but also when chewing gum is eaten with foods containing fats and oils, such as tyokolate, ice cream, etc., but it is particularly noticeable in the case of biscuits. The present applicant focused on the fact that fats and oils in foods eaten with chewing gum soften chewing gum, and filed a patent application for Chiyokolate, an improved bubble gum that can be eaten with ice cream (Japanese Unexamined Patent Publication No. 56/1983).
−78560). In this invention, the bubble gum confectionery is a combination of bubble gum with ester gum removed from the bubble gum base, tyokolate, and ice cream. However, it has been found that even when the bubble gum is combined with biscuits, the problem cannot be solved simply by eliminating the ester gum component from the chewing gum base composition, unlike in the case of tyokolate or ice cream. Therefore, the inventors conducted extensive trial research into a confectionery that combines biscuits and chewing gum, and found that the melting phenomenon of chewing gum caused by biscuits is not only caused by the fats and oils contained in biscuits, but also by starch and gluten. We will find out the facts and take measures to deal with this melting factor.
The melting phenomenon can be solved by meeting the basic conditions of making biscuits as gluten-free as possible, limiting both oils and fats, and using chewing gum with a gum base that has more rubber components than regular chewing gum base. The present invention was completed by determining the most preferable biscuit composition and chewing gum composition based on these basic conditions. Therefore, a general object of the present invention is to provide a biscuit and chewing gum combination confectionery which does not cause melting phenomenon and has excellent palatability. In order to achieve this objective, in the biscuit and chewing gum combination confectionery according to the present invention,
The main ingredients of biscuits are starch, sugar and eggs.
Preferably, the blending ratio of starch, sugar, and eggs is 10-10.
200:50~100:10~40% by weight, preferably 60~
100:50-70:20-30% by weight, starch is wheat,
Corn starch is preferred, but potato starch can also be used. Other raw materials include wheat flour (soft flour with low gluten content), oils and fats (vegetable oils such as coconut oil, palm oil, and cottonseed oil, animal fats and oils such as lard and beef tallow), skim milk powder, leavening agents (baking soda, bicarbonate, etc.), and other additives. Things are used in appropriate amounts. The fat and oil content should be low for biscuits, preferably 5% by weight or less, and 2.5% for combination confectionery.
% by weight or less. The production of biscuits is carried out according to conventional methods and there are no special conditions. The resulting biscuits have a very low oil and fat content compared to regular hard or soft biscuits, are soft and melt in the mouth, have a strong egg flavor, and are highly palatable. It has two levels of excellent eating texture. Chewing gum uses a gum base containing 20% by weight or more of rubber components. Natural rubber and synthetic rubber are used as the rubber component. There are no particular restrictions on the production of chewing gum other than the above-mentioned limitations on the ingredients, and the chewing gum can be produced by blending the usual blended raw materials in the usual amounts and following the usual manufacturing process. The combination ratio of biscuits and chewing gum is
40-60: 60-40% by weight, preferably 45-55: 55-45
Weight%. Preferred combinations include the basic sandwich type shown in FIG. 1, the pasted type shown in FIG. 2, and the gum and biscuit wrapping type shown in FIG. Hereinafter, this will be explained in detail using Examples and Control Examples. Example 1, Comparative Examples 1 and 2 Manufacture of biscuits: The raw materials shown in Table 1 were thoroughly kneaded and formed into a 2 x 4 cm square, which was roasted in an oven at 220°C for 6 minutes to produce each biscuit.

[Table] Examples 2 and 3, Comparative Examples 3 to 5 Manufacture of chewing gum: Chewing gum was prepared using the raw material ratios shown in Table 2 in a conventional manner. That is, a chewing gum base material is kneaded in a kneader to obtain a chewing gum base, and the obtained chewing gum base and other additive materials are thoroughly kneaded in a gum mixer and then rolled with a roll to a thickness of about 1/1 of the thickness of a biscuit. 2 sheets.

[Table] Example 4 The flavored chewing gum of Example 2 (A) was cut into approximately the same shape as the biscuit, adjusted to the same weight, and pasted on each of the biscuits of Example 1 and Control Examples 1 and 2. I made sweets. 30 per these combination sweets
The results of the evaluation using the same panel are shown in Table 3.

【table】

[Table] According to Table 3, biscuits like Comparative Example 2, which contain a large amount of oil and fat (shotoning) and are comparable to normal biscuits, have a noticeable melting phenomenon.
On the other hand, control example 2 where the amount of gluten is high even if the amount of fat and oil is reduced
In the case of biscuits, a considerable melting phenomenon occurred, but in the combination confectionery using biscuits of Example 1 according to the present invention, which contained limited fats and oils and gluten, no melting occurred at all. Furthermore, regarding the degree to which biscuits and chewing gum can be enjoyed separately, the combination confectionery according to the present invention showed an excellent degree of separation of taste, whereas the degree of separation of taste of biscuits and chewing gum was extremely poor in the combination confectionery in which the combination of gluten and fats and oils was not restricted. It has been shown that Example 5 Each bubble gum of Example 3 (B), Comparative Example 3 (C), and Comparative Example 4 (D) was adjusted to the same shape and weight as the biscuit and pasted onto the biscuit of Example 1. I made shaped sweets. Table 4 shows the results of evaluation of these combination confections by a panel of 30 people.

[Table] According to Table 4, the confectionery containing the biscuit according to the present invention (Example 1) and chewing gum (B) did not melt at all. However, chewing gum C using a conventional gum base melted noticeably. D, in which the fat and oil content of the combination confectionery exceeded 2.5% by weight, significantly melted. Example 6 Regarding the combination confectionery of Example 1+B in Example 5, a panel of 30 people evaluated the film of bubble gum remaining in the mouth after tasting the biscuit. Excellent evaluations were obtained for ease of swelling, swelling size, and swelling stability. According to the present invention, a combination confectionery of biscuits and chewing gum that does not melt can be produced, and the biscuits and chewing gum can be enjoyed separately. Although the preferred embodiments of the present invention have been described above, it goes without saying that various changes can be made without departing from the spirit of the present invention.

[Brief explanation of drawings]

FIG. 1 is a perspective view of a sandwich-type combination confectionery of biscuit and chewing gum according to the present invention, FIG. 2 is a perspective view of a sandwich-type confectionery of biscuit and chewing gum, and FIG. It is a perspective view of the combination confectionery. 1...biscuit, 2...chewing gum.

Claims (1)

[Scope of Claims] 1. A combination confectionery of biscuits and chewing gum, the fat and oil content is 5% by weight or less relative to the biscuit and 2.5% by weight or less relative to the combined confectionery,
A combination confectionery of biscuits and chewing gum, characterized in that the gum component of the chewing gum base is 20% by weight or more. 2 The combination ratio of biscuits and chewing gum is
40-60: Claim 1 which is 60-40% by weight
A combination confectionery of biscuits and chewing gum as described in Section 1. 3. The biscuit and chewing gum combination confectionery according to claim 1, wherein the biscuit and chewing gum are combined in a sandwich type, a pasted type, or a type in which the biscuit is wrapped in chewing gum.