JPH03155752A - Flavor stabilized chewing gum - Google Patents
Flavor stabilized chewing gumInfo
- Publication number
- JPH03155752A JPH03155752A JP1293692A JP29369289A JPH03155752A JP H03155752 A JPH03155752 A JP H03155752A JP 1293692 A JP1293692 A JP 1293692A JP 29369289 A JP29369289 A JP 29369289A JP H03155752 A JPH03155752 A JP H03155752A
- Authority
- JP
- Japan
- Prior art keywords
- chewing gum
- flavor
- chewing
- aroma
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 69
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 68
- 239000000796 flavoring agent Substances 0.000 title abstract description 38
- 235000019634 flavors Nutrition 0.000 title abstract description 37
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 6
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000006185 dispersion Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 238000009792 diffusion process Methods 0.000 description 5
- 238000004898 kneading Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 230000008034 disappearance Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 241000978776 Senegalia senegal Species 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は経日的変化に対し、香味安定性に優れた香味安
定チューインガムに関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a flavor-stable chewing gum that exhibits excellent flavor stability against changes over time.
（従来の技術）
一般に、チューインガムは、天然樹脂、酢酸ビニル樹脂
、エステルガス等からなるチューインガムベースに、砂
糖、ぶどう糖、水飴等の糖質甘味料及び香料等を配合混
合して得られる。すなわち、チューインガムは、通常、
これらの原料を混合機で混練し、種々の成形機にて展延
、裁断成形して得られる。その際、成形機へのチューイ
ンガムの付着を防ぐため、砂糖、澱粉等の離型粉末が使
用されている。この離型粉末は、裁断、包装後のチュー
インガム相互の結着も防ぐものである。このようにして
得られたチューインガムは、日中で長く、その香味、甘
味、食感を味わうことが特長の菓子である。(Prior Art) Generally, chewing gum is obtained by mixing a chewing gum base made of natural resin, vinyl acetate resin, ester gas, etc. with carbohydrate sweeteners such as sugar, glucose, starch syrup, and flavoring agents. That is, chewing gum usually
These raw materials are kneaded using a mixer, and then spread and cut using various molding machines. At that time, mold release powder such as sugar or starch is used to prevent chewing gum from adhering to the molding machine. This mold release powder also prevents the chewing gum from sticking together after being cut and packaged. The chewing gum thus obtained is a confectionery that is characterized by its flavor, sweetness, and texture that can be enjoyed for a long time during the day.
上記チューインガムの香味は、主として油性香料を用い
て賦香することが一般的である。しがしながら、油性香
料は、その香気成分の一部がガムペースに吸着されてい
るので、チューインガムの咀しゃくによる日中での香−
味の持続性がある反面、香気成分の一部が高揮発性であ
り、長期保存中に拡散・消失しやすいので、チエ−イン
ガムの香味安定性に欠ける面がある。この高揮発性成分
は、常温でも揮発性が高いため、通常の流通、保管状態
では、香気成分の拡散・消失は避けがたい問題であった
。The flavor of the above-mentioned chewing gum is generally imparted mainly using an oily flavor. However, some of the aroma components of oil-based fragrances are adsorbed to the gum paste, so the fragrance during the day when chewing gum is absorbed.
Although the flavor is long-lasting, some of the flavor components are highly volatile and easily diffuse and disappear during long-term storage, resulting in a lack of flavor stability in chewing gum. This highly volatile component is highly volatile even at room temperature, so under normal distribution and storage conditions, diffusion and disappearance of the aroma component is an unavoidable problem.
そこで、油性香料と共に粉末香料を用いることが行われ
ている。粉末香料は、その製造時に、デキストリン、ア
ラビアガム、乳糖、麦芽糖等の賦型剤を使用しているの
で、長期保存中の香気成分の拡散・消失が少ない。しか
しながら、粉末香料は、かみ始めの香り立ちか弱く、ま
た、咀しやくによって初めて香味が強く感じられるとい
う性質をもつ。従って、油性香料と粉末香料を併用した
場合は、油性香料を単独で用いた場合と比較すると、チ
ューインガムの香気成分の拡散・消失の点は改善される
が、油性香料の配合量が少なくなっているため、日中で
のかみ始めの香り立ちの点で劣るという問題があった。Therefore, powdered fragrances are used together with oil-based fragrances. Powdered fragrances use excipients such as dextrin, gum arabic, lactose, and maltose during their manufacture, so the diffusion and disappearance of aroma components during long-term storage is less likely. However, powdered flavorings have a characteristic that their aroma is weak when they are first chewed, and that their flavor becomes stronger only when they are chewed. Therefore, when an oil-based flavor and a powder flavor are used together, compared to when an oil-based flavor is used alone, the diffusion and disappearance of the flavor components in chewing gum are improved, but the amount of oil-based flavor is reduced. Because of this, there was a problem in that the aroma at the beginning of chewing during the day was inferior.
また、粉末香料を併用しても、油性香料自体の香気成分
の拡散・消失を抑制するものではないので、長期保存中
にはやはり主として油性香料の香気成分が拡散・消失し
、チューインガム調製時の香味が維持できない。また、
香気成分中、拡散・消失するものとしないものがあるた
め、香味のバランスが崩れたり、香質が変化してしまう
問題もあった。In addition, even if a powdered flavor is used in combination, it does not suppress the diffusion and disappearance of the aroma components of the oil-based flavor itself, so during long-term storage, the aroma components of the oil-based flavor will mainly diffuse and disappear, and when chewing gum is prepared. Unable to maintain flavor. Also,
Because some of the aroma components diffuse and disappear while others do not, there have been problems with the flavor balance being disrupted and the aroma quality changing.
そこで、チューインガムの多くは、香味を保持するため
に、香気成分遮断性の高い包材を用いて完全に密封包装
されている。しかし、このように密封包装されていても
、包装体にわずかなピンホールがあれば、そこから香気
成分は拡散・消失してしまう。また、ピンホールがなく
ても、包装形態によっては、包装内に空間部を生じるも
のもある。この場合、その空間部に、チューインガム中
の香気成分が拡散してしまい、チューインガム自身の香
味は弱まってしまう。Therefore, in order to retain the flavor, most chewing gums are completely hermetically packaged using packaging materials that are highly effective in blocking aroma components. However, even if the package is hermetically sealed, if there is a slight pinhole in the package, the aromatic components will diffuse and disappear. Furthermore, even if there are no pinholes, some packaging forms may create spaces within the packaging. In this case, the aroma components in the chewing gum will diffuse into the space, weakening the flavor of the chewing gum itself.
（発明が解決しようとする課題）
本発明は、このような事情に鑑みなされたものであって
、その目的とするところは、経口的変化に対し、香味安
定性に優れた香味安定チューインガムを提供するにある
。(Problems to be Solved by the Invention) The present invention was made in view of the above circumstances, and its purpose is to provide a flavor-stable chewing gum that has excellent flavor stability against oral changes. There is something to do.
（課題を解決するための手段）
前記の目的は、サイクロデキストリンが施与されている
ことを特徴とする香味安定チューインガムによって達成
される。(Means for Solving the Problems) The above object is achieved by a flavor-stable chewing gum characterized in that it is loaded with cyclodextrin.
すなわち、本発明者らは、チューインガムの経日変化に
よる香味安定を図るため揮々研究を重ねた結果、チュー
インガムを調製する際、チューインガムにサイクロデキ
ストリン（以下、ＣＤと記す）を施与することによって
、香味安定性に優れたチューインガムを得ることができ
ることを見出し本発明を完成した。すなわち、本発明に
よれば、チューインガムの表面にＣＤを塗布することに
より、チューインガム中に賦香された香気成分がチュー
インガムから揮発する際、塗布されたＣＤによって包接
され、チューインガム表面に止まる。That is, as a result of extensive research in order to stabilize the flavor of chewing gum as it changes over time, the present inventors found that by applying cyclodextrin (hereinafter referred to as CD) to chewing gum when preparing chewing gum, They discovered that it was possible to obtain chewing gum with excellent flavor stability and completed the present invention. That is, according to the present invention, by applying the CD to the surface of the chewing gum, when the aroma component flavored in the chewing gum evaporates from the chewing gum, it is included by the applied CD and remains on the surface of the chewing gum.
そして、ＣＤに包接された香気成分は、咀しゃくにより
、チューインガムの香気成分と一体となり、ゝの
１ヴ二−インガムはチニ−・インガム調製時と同様の香
味の強さ、香質が得られる。また、チューインガム中に
ＣＤを配合混練することにより、香気成分の揮発を押え
、安定的に香味がチューインガム中に保持され得る。こ
の様な本発明の顕著な効果は、チューインガムを調製す
る際、チューインガムの表面にＣＤを塗布するか、チュ
ーインガム中に配合混練することにより得られるもので
あり、従来から離型粉末として用いられている砂糖、澱
粉等では、その効果は期待しえない。また、通常、粉末
香料の賦形剤として用いられるアラビアガム、デキスト
リ１ン、乳糖、麦芽糖等でもその効果は期待し得ない。The aromatic components clathrated into the CD become integrated with the aromatic components of the chewing gum by chewing, and the 1st vinyl gum has the same flavor strength and aroma quality as the chewing gum. It will be done. Furthermore, by blending and kneading CD into chewing gum, volatilization of aroma components can be suppressed and flavor can be stably retained in chewing gum. Such remarkable effects of the present invention can be obtained by applying CD to the surface of chewing gum or blending and kneading CD into chewing gum when preparing chewing gum, and which has not been conventionally used as a mold release powder. Such effects cannot be expected with sugar, starch, etc. In addition, gum arabic, dextrin, lactose, maltose, etc., which are usually used as excipients for powdered fragrances, cannot be expected to have the same effect.
次に本発明の詳細な説明する。Next, the present invention will be explained in detail.
本発明に用いるＣＤとしては、（２−ＣＤ、β−ＣＯＤ
％ｒ−ＣＤ、分岐ＣＤ等が挙げられ、チューインガムに
賦香された香気成分の種類によって、有効なＣＤの種類
が異なるため、ＣＤの混合物を用いることが好適である
。CDs used in the present invention include (2-CD, β-COD
%r-CD, branched CD, etc., and since the effective type of CD differs depending on the type of aroma component added to the chewing gum, it is preferable to use a mixture of CDs.
次に、チューインガムにＣＤを施与する方法としては、
チューインガム表面にＣＤを塗布する方法、またはチュ
ーインガム中にＣＤを配合混練する方法が挙げられ、こ
れらは、どちらか一方だけでも、両方を組合わせてもよ
い。Next, as a method of applying CD to chewing gum,
Examples include a method of applying CD to the surface of the chewing gum or a method of blending and kneading CD into chewing gum, and either one of these methods or a combination of both methods may be used.
本発明の香味安定チューインガムは、例えば、次の様に
して得られる。すなわち、ＣＤをチューインガム表面に
塗布する場合には、通常の方法により、従来から用いら
れている原料を混練後、展延、裁断成形する。この裁断
成形を行う際、チューインガム表面に、ＣＤを均一に塗
布し、香気成分遮断材質の包材にて包装する。The flavor-stable chewing gum of the present invention can be obtained, for example, as follows. That is, when applying CD to the surface of chewing gum, conventionally used raw materials are kneaded, spread, and cut by a conventional method. When performing this cutting and shaping, CD is uniformly applied to the surface of the chewing gum, and the chewing gum is packaged with a packaging material made of aroma component blocking material.
このとき、チューインガム表面に塗布するＣＤの量は、
チューインガムに対し０．０５〜５．０重量％にするこ
とが望ましい。チューインガムに対し、ＣＤの量が０．
０５重量％より少ない場合、香味吸着の効果が低（、逆
にｓ、ｏｉｉｍ％より高い場合、ＣＤの無味感によりチ
ューインガムの咀しやく開始時の味が悪くなる傾向があ
る。At this time, the amount of CD applied to the surface of the chewing gum is
It is desirable that the content be 0.05 to 5.0% by weight based on chewing gum. The amount of CD compared to chewing gum is 0.
If it is less than 0.05% by weight, the flavor adsorption effect is low (on the contrary, if it is higher than s, oiim%, the taste of the chewing gum at the beginning of chewing tends to be poor due to the tasteless feeling of the CD.
また、上記のようにＣＤ単品を塗布する他、ＣＤを糖類
、澱粉等に分散させた後、チューインガム表面に塗布し
てもよい。In addition to applying the CD alone as described above, the CD may be dispersed in sugars, starch, etc. and then applied to the surface of the chewing gum.
また、チューインガム中にＣＤを配合混練する場合には
、他の原料とともにＣＤを配合混練し、チューインガム
を調製する。このとき、ＣＤは、チューインガムに対し
、０．１〜６．０重量％になる様に配合することが望ま
しい。ＣＤの量が０．１重量％より少ない場合、香気成
分の保持力は弱く、飛散を止める効果が小さくなる傾向
にある。また、その配合量が６．０重量％より高い場合
、香気成分の保持力は高められるが、咀しやく時、香気
成分の拡散が低くなり香味が弱く感じられる傾向がある
。When CD is mixed and kneaded into chewing gum, CD is mixed and kneaded with other raw materials to prepare chewing gum. At this time, it is desirable that CD be blended in an amount of 0.1 to 6.0% by weight based on the chewing gum. When the amount of CD is less than 0.1% by weight, the retention of aroma components is weak, and the effect of preventing scattering tends to be reduced. When the amount is higher than 6.0% by weight, the retention of aroma components is enhanced, but when chewing, the diffusion of aroma components becomes low and the flavor tends to be perceived as weak.
また、ＣＤをチューインガム中に配合混練し、更にチュ
ーインガム表面に０Ｄｌｔ塗布する場合には、ＣＤの全
体の添加量は、チューインカムに対し、０．１〜１０．
０重量％にすることが好ましい。Further, when CD is mixed and kneaded into chewing gum and further applied to the surface of the chewing gum at 0 Dlt, the total amount of CD added is 0.1 to 10.
It is preferable to set it to 0% by weight.
これは、前述の理由によるものである。This is due to the reasons mentioned above.
（発明の効果）
以上のように、本発明の香味安定チニーインガＣＤをチ
ューインカム中に配合混線すること、更には、このＣＤ
が配合混練されたチューインガム表面にＣＤを塗布する
ことによって得られろ。これらの処理により、常温で揮
発、飛散する香気成分をチューインガム中に保持、また
はチューインカム表面のＣＤ中に包接することによって
、チューインガムからの香気成分の飛散を防ぐことがで
味のバランスに優れた香味の良好なチューインカムが得
られるものであ゛る。(Effects of the Invention) As described above, it is possible to mix and mix the flavor stable chinyinga CD of the present invention in a chewing cam, and furthermore, to
It can be obtained by applying CD to the surface of chewing gum that has been blended and kneaded. Through these treatments, the aroma components that volatilize and scatter at room temperature are retained in the chewing gum, or are included in the CD on the surface of the chewing cam, thereby preventing the aroma components from scattering from the chewing gum, resulting in an excellent taste balance. A chewing product with good flavor can be obtained.
次に、実施例を挙げて本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
（実施例１）
表１に示す配合にて、約４０℃の温度で混合機中で１５
分間混練後、７２Ｘ１９Ｘ言、９ｍｍに展延、裁断、熟
成してチューインガムを得た。この展延、裁断時チュー
インガム表面にＣＤ粉末（塩水港精糖社製 デキシパー
ルｚ−ｓｏ）（ＣＤ混合物）をチューインガム１００重
量部に対し、１．５重量部均一に塗布してアルミニウム
蒸着フィルムにて完全密封し、チューインガムを得た。(Example 1) With the formulation shown in Table 1, 15
After kneading for a minute, the mixture was spread to a size of 72 x 19 x 9 mm, cut and aged to obtain chewing gum. At the time of spreading and cutting, 1.5 parts by weight of CD powder (Dexipearl Z-SO manufactured by Shimizu Minato Refining Co., Ltd.) (CD mixture) was evenly applied to the surface of the chewing gum per 100 parts by weight of the chewing gum, and the surface was completely covered with an aluminum vapor-deposited film. It was sealed and chewing gum was obtained.
チューインガム１００重量部に対し１．５重量部均一に
塗布し、アルミニウム蒸着フィルムにて完全密封し、チ
ューインガムを得た。1.5 parts by weight per 100 parts by weight of chewing gum was uniformly applied and completely sealed with an aluminum vapor deposited film to obtain chewing gum.
（実施例２）
表２に示す配合にて、約４０℃の温度で混合機中で１５
分間混練後、７２Ｘ１９Ｘｌ、９ｍｍに展延、裁断、熟
成してチューインガムを得た。この際、チューインガム
表面には、比較例と同様、粉糖を均一に塗布し、アルミ
ニウム蒸着フィルムに（比較例）
実施例１と同様に表１に示す配合にて、チューインガム
を調製し、チューインガム表面に粉糖を実施例１．２、
比較例にて得たチニーインガム−３０名（男１６名２女
１５名）にて官能評価した。結果は表３、表４に示す通
りであった。尚、表５、表４に示す数値は官能評価に於
ける香味の強さ、香味バランスを示しており、下記の様
な評価点を用いて表わした。(Example 2) With the formulation shown in Table 2, 15
After kneading for a minute, the mixture was rolled out to a size of 72 x 19 x 9 mm, cut and aged to obtain chewing gum. At this time, powdered sugar was uniformly applied to the surface of the chewing gum as in the comparative example, and then applied to an aluminum vapor-deposited film (comparative example). Add powdered sugar to Example 1.2,
The Chiney Ingham obtained in the comparative example was subjected to sensory evaluation by 30 people (16 men, 2 women, 15 women). The results were as shown in Tables 3 and 4. The numerical values shown in Tables 5 and 4 indicate the flavor strength and flavor balance in the sensory evaluation, and were expressed using the following evaluation points.
香味が強い 香味が弱い
０
表４
香味バランス
以上の結果から、本発明のチューインガムは、従来のチ
ューインガムに比べ、経口変化による香気成分の飛散が
少なく、香味バランスが安定していることが確認された
。Strong flavor Weak flavor 0 Table 4 Flavor balance From the above results, it was confirmed that the chewing gum of the present invention has a stable flavor balance with less scattering of aroma components due to oral changes compared to conventional chewing gum. .
Claims (1)
る香味安定チューインガム。A flavor-stable chewing gum characterized by being treated with cyclodextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1293692A JPH03155752A (en) | 1989-11-11 | 1989-11-11 | Flavor stabilized chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1293692A JPH03155752A (en) | 1989-11-11 | 1989-11-11 | Flavor stabilized chewing gum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03155752A true JPH03155752A (en) | 1991-07-03 |
Family
ID=17798002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1293692A Pending JPH03155752A (en) | 1989-11-11 | 1989-11-11 | Flavor stabilized chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03155752A (en) |
-
1989
- 1989-11-11 JP JP1293692A patent/JPH03155752A/en active Pending
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