JPH1099026A - Combinational chewing gum - Google Patents
Combinational chewing gumInfo
- Publication number
- JPH1099026A JPH1099026A JP8277049A JP27704996A JPH1099026A JP H1099026 A JPH1099026 A JP H1099026A JP 8277049 A JP8277049 A JP 8277049A JP 27704996 A JP27704996 A JP 27704996A JP H1099026 A JPH1099026 A JP H1099026A
- Authority
- JP
- Japan
- Prior art keywords
- chewing gum
- gum
- nougat
- chewing
- fragrance
- 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
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 50
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 50
- 235000015145 nougat Nutrition 0.000 claims abstract description 26
- 230000001055 chewing effect Effects 0.000 abstract description 9
- 235000013599 spices Nutrition 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 description 28
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- 239000006188 syrup Substances 0.000 description 18
- 235000020357 syrup Nutrition 0.000 description 18
- 108010010803 Gelatin Proteins 0.000 description 17
- 229920002472 Starch Polymers 0.000 description 17
- 229920000159 gelatin Polymers 0.000 description 17
- 239000008273 gelatin Substances 0.000 description 17
- 235000019322 gelatine Nutrition 0.000 description 17
- 235000011852 gelatine desserts Nutrition 0.000 description 17
- 239000000049 pigment Substances 0.000 description 17
- 239000008107 starch Substances 0.000 description 17
- 235000019698 starch Nutrition 0.000 description 17
- 235000009508 confectionery Nutrition 0.000 description 14
- 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 9
- 239000008103 glucose Substances 0.000 description 9
- 238000004898 kneading Methods 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 230000002688 persistence Effects 0.000 description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000006679 Mentha X verticillata Nutrition 0.000 description 5
- 235000002899 Mentha suaveolens Nutrition 0.000 description 5
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000019871 vegetable fat Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 230000018984 mastication Effects 0.000 description 3
- 238000010077 mastication Methods 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、組み合わせチュー
インガムに関するものである。The present invention relates to a combination chewing gum.
【０００２】[0002]
【従来の技術】従来、チューインガムと組み合わせて菓
子商品としたものはハードキャンデーのみであった。そ
れはチューインガムとハードキャンデーの夫々の味と食
感を２度楽しむという特徴があった。しかし、ヌガーと
チューインガムとから成る組み合わせ菓子商品はなかっ
た。たとえ実験室レベルで組み合わせたことがあったと
しても、ヌガーとチューインガムは口の中で噛み込ま
れ、渾然一体となるため、２種類の味を楽しむまでには
至らなかったと考える。まして、一種類の味付けでは、
ヌガーとしての最後には口の中で溶けてなくなる特徴と
チューインガムとしての良い噛み心地の特徴が互いに打
ち消し合い、メリットのある組み合わせ菓子にはならな
いと考えられてきたと考える。2. Description of the Prior Art Conventionally, only hard candy has been combined with chewing gum to produce confectionery products. It had the characteristic of enjoying the taste and texture of chewing gum and hard candy twice. However, there was no combination confectionery product consisting of nougat and chewing gum. Even if they had been combined at the laboratory level, nougat and chewing gum were bitten in their mouths, and they would not be able to enjoy the two flavors because they would be completely united. Even more, with one kind of seasoning,
At the end of the nougat, the characteristic that it no longer melts in the mouth and the characteristic of good chewing comfort as a chewing gum cancel each other out, and it is thought that it has been thought that it will not be a combination confectionery with merit.
【０００３】一方、チューインガムは、一般にガムベー
スに添加された甘味・風味と好い噛み心地を長時間楽し
む嗜好品である。しかしガムベースに添加される甘味・
風味原料の量は物理的に限られている。従って、その需
要者にとって、味の強度や持続性に不満の残るところが
あった。[0003] Chewing gum, on the other hand, is a favorite product which generally enjoys the sweetness / flavor and good chewing comfort added to a gum base for a long time. However, the sweetness added to the gum base
The amount of flavor ingredients is physically limited. Therefore, the user has been unsatisfied with the strength and persistence of the taste.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、少ない量の
香料付けで従来よりも有為に味の強度と持続性があり、
チューインガム単体と同等の噛み心地を有するチューイ
ンガムを開発すること及び最初の一口から香料の華やか
さが口の中に強く広がるチューインガムを発明すること
にある。DISCLOSURE OF THE INVENTION The present invention provides a significantly more flavorful and persistent taste than in the past with a small amount of flavoring,
An object of the present invention is to develop a chewing gum having chewing comfort equivalent to that of a chewing gum alone, and to invent a chewing gum in which the fragrance of a fragrance spreads strongly in the mouth from the first bite.
【０００５】[0005]
【課題を解決するための手段】本発明者は鋭意研究の結
果、２％以下の油分から成るヌガー部を３０％以上のガ
ムベースから成るチューインガム部で被覆したものであ
ってそのヌガー部とチューインガム部の重量比が３対７
から５対５である、または、更にその形状が１〜３セン
チメートル径、３〜１０センチメートル長の棒状であ
る、組み合わせチューインガムを発明した。Means for Solving the Problems As a result of intensive studies, the present inventor has found that a nougat portion comprising 2% or less of oil is covered with a chewing gum portion comprising 30% or more of a gum base, and the nougat portion and the chewing gum portion are covered. Weight ratio of 3 to 7
From 5 to 5 or even in the form of rods having a diameter of 1 to 3 cm and a length of 3 to 10 cm.
【０００６】本発明にいうヌガーは、酸系の味ではキャ
ンデー８０〜９５％（例えば砂糖６０％と水飴４０％か
ら成る）、膨潤ゼラチン１〜２０％（例えば５０％ゼラ
チンから成る）、植物性油脂０〜２％、香料０〜２％、
色素０〜５％、酸味料０〜５％の配合から成るものであ
り、好ましくは、キャンデー８８〜９２％（例えば砂糖
６０％と水飴４０％から成る）、膨潤ゼラチン５〜１０
％（例えば５０％ゼラチンから成る）、植物性油脂０．
５〜１．５％、香料０〜１％、色素０〜１％、酸味料０
〜５％の配合からなるものである。ミント等の酸系以外
の味ではキャンデー８０〜９５％（例えば砂糖６０％と
水飴４０％から成る）、膨潤ゼラチン１〜２０％（例え
ば５０％ゼラチンから成る）、植物性油脂０〜２％、香
料０〜２％、色素０〜５％、の配合から成るものであ
り、好ましくは、キャンデー８８〜９２％（例えば砂糖
６０％と水飴４０％から成る）、膨潤ゼラチン５〜１０
％（例えば５０％ゼラチンから成る）、植物性油脂０．
５〜１．５％、香料０〜１％、色素０〜１％の配合から
なるものである。The nougat according to the present invention is 80-95% candy (for example, consisting of 60% of sugar and 40% of starch syrup), 1-20% of swollen gelatin (for example, consisting of 50% gelatin), and is vegetable-based. 0-2% fats and oils, 0-2% fragrances,
It is composed of 0-5% pigment and 0-5% acidulant, preferably 88-92% candy (for example, consisting of 60% sugar and 40% starch syrup), 5-10 swelled gelatin.
% (Comprising, for example, 50% gelatin), vegetable fats and oils.
5-1.5%, fragrance 0-1%, pigment 0-1%, acidulant 0
-5%. For non-acid flavors such as mint, 80-95% of candy (for example, consisting of 60% of sugar and 40% of starch syrup), 1-20% of swollen gelatin (for example, consisting of 50% gelatin), 0-2% of vegetable fats and oils, It is composed of a fragrance of 0 to 2% and a pigment of 0 to 5%, preferably 88 to 92% of candy (for example, 60% of sugar and 40% of starch syrup), 5 to 10 of swollen gelatin.
% (Comprising, for example, 50% gelatin), vegetable fats and oils.
It comprises 5 to 1.5%, a fragrance of 0 to 1%, and a pigment of 0 to 1%.
【０００７】本発明にいうチューインガムとは、酸系の
味ではガムベース３０〜５０％、砂糖２０〜５０％、ぶ
どう糖１０〜３０％、水飴２〜１０％、酸味料１〜５
％、軟化剤０〜２％、香料０〜１．５％、色素０〜１．
５％の配合からなり各原料を混練して得られるものであ
る。好ましくは、ガムベース３０〜４０％、砂糖３０〜
４０％、ぶどう糖１５〜２５％、水飴３〜８％、酸味料
０〜２％、軟化剤０〜１％、香料０〜１．２％、色素０
〜０．７％の配合からなり各原料を混練して得られるも
のである。ミント等の酸系以外の味ではガムベース３０
〜５０％、砂糖２０〜５０％、ぶどう糖１０〜３０％、
水飴２〜１０％、軟化剤０〜２％、香料０〜１．５％、
色素０〜１．５％の配合からなり各原料を混練して得ら
れるものである。好ましくは、ガムベース３０〜４０
％、砂糖３０〜４０％、ぶどう糖１５〜２５％、水飴３
〜８％、軟化剤０〜１％、香料０〜１．２％、色素０〜
０．７％の配合からなり各原料を混練して得られるもの
である。[0007] The chewing gum referred to in the present invention is, in terms of acid taste, gum base 30 to 50%, sugar 20 to 50%, glucose 10 to 30%, starch syrup 2 to 10%, acidulant 1 to 5
%, Softener 0-2%, fragrance 0-1.5%, pigment 0-1.
It is made of 5% and obtained by kneading each raw material. Preferably, gum base 30-40%, sugar 30-
40%, glucose 15-25%, starch syrup 3-8%, acidulant 0-2%, softener 0-1%, fragrance 0-1.2%, pigment 0
It is obtained by kneading each raw material with a composition of about 0.7%. Gum base 30 for non-acid flavors such as mint
~ 50%, sugar 20 ~ 50%, glucose 10 ~ 30%,
2-10% starch syrup, 0-2% softener, 0-1.5% fragrance,
It is a mixture of 0 to 1.5% of a dye and obtained by kneading the respective raw materials. Preferably, gum base 30-40
%, Sugar 30-40%, glucose 15-25%, starch syrup 3
-8%, softener 0-1%, fragrance 0-1.2%, pigment 0
It is a mixture of 0.7% and obtained by kneading the raw materials.
【０００８】本発明にいうヌガー部をチューインガム部
で被覆したものとは、ヌガー表面の９０％以上がチュー
インガムで隠れた状態であって、好ましくは完全被覆し
たものをいう。その被覆状態は、包あん機やエクストル
ーダで製造できる。又、最終製品の生地をこれらの機械
にかけたあと、常温にまで冷却し固化するまでに、外圧
を加えて、適宜棒状などに成形してもよい。[0008] The term "covering the nougat part with the chewing gum part" as used in the present invention means a state where 90% or more of the nougat surface is hidden by the chewing gum, preferably completely covered. The coated state can be manufactured by a packaging machine or an extruder. Further, after the dough of the final product is applied to these machines, an external pressure may be applied thereto before the material is cooled to room temperature and solidified, and may be appropriately formed into a rod shape or the like.
【０００９】ヌガー部とチューインガム部の重量比は、
３対７から５対５、好ましくは３．５対６．５から４．
５対５．５がよい。The weight ratio of the nougat part to the chewing gum part is:
3: 7 to 5: 5, preferably 3.5: 6.5 to 4.
5 to 5.5 is better.
【００１０】通常配合のヌガーとチューインガムを組み
合わせると、理由不詳ながらガムの噛み心地にコシが無
い物足りなさを感ずる。ガムベース量を単に増やしても
同じ傾向がある。[0010] When nougat and chewing gum, which are usually blended, are combined, the chewing feeling of the gum is unsatisfactory without feeling stiff for unknown reasons. Simply increasing the amount of gum base has the same tendency.
【００１１】ヌガー部とチューインガム部の重量比が５
対５よりヌガー部が多いと、配合を調整してもチューイ
ンガムらしい噛み心地が得られないし、ヌガー部とチュ
ーインガム部の重量比が３対７よりヌガー部が少ない
と、配合を調整しても風味の強さがでない。The weight ratio of the nougat part to the chewing gum part is 5
If the number of nougat parts is more than 5, the chewing feeling like chewing gum is not obtained even if the composition is adjusted, and if the weight ratio of the nougat part to the chewing gum part is less than 3: 7, the flavor can be adjusted even if the composition is adjusted. Is not strong.
【００１２】ヌガー部をチューインガム部で９０％以上
被覆していないと、３ヶ月保存後の風味は被覆している
ものと比べて弱くなる。If the nougat part is not covered with 90% or more of the chewing gum part, the flavor after storage for three months becomes weaker than that of the covered one.
【００１３】得られた組み合わせチューインガムの形状
が１〜３センチメートル径、３〜１０センチメートル長
の棒状は、最初から噛み込み易く、トップの香料の華や
かさが強くなる。The resulting combination chewing gum having a rod shape having a diameter of 1 to 3 cm and a length of 3 to 10 cm is easy to bite from the beginning and the fragrance of the top fragrance becomes strong.
【００１４】[0014]
【発明の実施の形態】ガムベース３５％、砂糖６０％、
水飴４％、色素０．５％及び香料（ソーダ風味の合成香
料）０．５％から成るチューインガム部、並びに、キャ
ンデー９１％（水飴６０％と砂糖４０％から成る）、膨
潤ゼラチン７．３％（５０％ゼラチンから成る）、植物
性油脂１％、色素０．５％及び香料（上記香料と同じも
の）０．２％から成るヌガー部を夫々常法により作製
し、チューインガム部６０％及びヌガー部４０％の割合
で、前者を外套部、後者を充填部としてエクストルーダ
にかけて、直径２センチメートル、長さ５センチメート
ルの組み合わせチューインガムを得た。この組み合わせ
チューインガムは、香料添加量が菓子中０．３８％と少
なく、味の強度及び持続性が良くまたチューインガムと
して良好な食感を有していた。又、最初に噛み込んだと
きの風味の華やかさがあり、見た目も楽しかった。BEST MODE FOR CARRYING OUT THE INVENTION 35% gum base, 60% sugar,
Chewing gum part consisting of 4% starch syrup, 0.5% pigment and 0.5% flavor (synthetic soda flavor), 91% candy (60% starch syrup and 40% sugar), 7.3% swollen gelatin Nougat parts comprising 50% gelatin (comprising 50% gelatin), vegetable oils 1%, pigments 0.5% and fragrances (same as the above-mentioned fragrances) 0.2% were prepared by a conventional method, and chewing gum parts 60% and nougat parts were prepared. In a ratio of 40%, the former was applied to an extruder as a mantle part and the latter was used as a filling part to obtain a combined chewing gum having a diameter of 2 cm and a length of 5 cm. This combination chewing gum had a small amount of flavor added to 0.38% in the confectionery, had good taste intensity and persistence, and had a good texture as a chewing gum. Also, there was a gorgeous flavor when it was first chewed, and it looked fun.
【００１５】[0015]
（実施例１、酸系チューインガム）ガムベース３５％、
砂糖３７％、ぶどう糖２０％、水飴５％、酸味料１％、
軟化剤０．５％、色素０．５％と香料（ソーダ風味の合
成香料）１％、を混練して得られたガム部と、キャンデ
ー９０％（砂糖６０％と水飴４０％から成る）、膨潤ゼ
ラチン７．２％（５０％ゼラチンから成る）、植物性油
脂１％、酸味料１．０％、色素０．６％及び香料（上記
香料と同じもの）０．２％の配合からなるヌガー部を重
量比６：４で組み合わせ、ヌガー部をガム部で被覆した
物を得た。(Example 1, acid-based chewing gum) 35% gum base,
37% sugar, 20% glucose, 5% starch syrup, 1% acidulant,
Gum part obtained by kneading 0.5% of softener, 0.5% of pigment and 1% of fragrance (soda flavor synthetic fragrance), 90% of candy (60% of sugar and 40% of starch syrup), Nougat consisting of 7.2% of swollen gelatin (composed of 50% gelatin), 1% of vegetable fats and oils, 1.0% of acidulant, 0.6% of pigment and 0.2% of fragrance (same as the above fragrance) Parts were combined at a weight ratio of 6: 4 to obtain a product in which the nougat part was covered with a gum part.
【００１６】（比較例１）ガムベース２２％、砂糖４５
％、ぶどう糖２５％、水飴５％、酸味料１％、軟化剤
０．５％、色素０．５％と香料（実施例１で使用した香
料と同じもの）１％、を混練して得られたガムをコント
ロールとし、実施例１で得られた物をテストサンプルと
し官能評価を行った。このときコントロールに使用され
た香料の添加量は全重量の１％であり、テストサンプル
に使用された香料の添加量は全重量の０．６８％であっ
た。両者を食したところ、テストサンプルは、コントロ
ールに比べて味の持続性が顕著に高かった（図１参
照）。(Comparative Example 1) Gum base 22%, sugar 45
%, Glucose 25%, starch syrup 5%, acidulant 1%, softener 0.5%, pigment 0.5%, and fragrance (the same fragrance used in Example 1) 1%. The gum obtained was used as a control, and the product obtained in Example 1 was used as a test sample to perform a sensory evaluation. At this time, the addition amount of the fragrance used for the control was 1% of the total weight, and the addition amount of the fragrance used for the test sample was 0.68% of the total weight. When both were eaten, the test sample had significantly higher taste persistence than the control (see FIG. 1).
【００１７】（実施例２、ミント系チューインガム）ガ
ムベース３５％、砂糖３８％、ぶどう糖２０％、水飴５
％、軟化剤０．５％、色素０．５％及び香料（ミント葉
を水蒸気蒸留し油分を抽出・濃縮したものを主体とする
香料）１％を混練して得られたガム部と、キャンデー９
１％（砂糖６０％と水飴４０％から成る）、膨潤ゼラチ
ン７．２％（５０％ゼラチンから成る）、植物性油脂１
％、色素０．６％及び香料（上記香料と同じもの）０．
２％の配合からなるヌガー部を重量比６：４で組み合わ
せ、ヌガー部をガム部で被覆した物を得た。Example 2 Mint Chewing Gum 35% gum base, 38% sugar, 20% glucose, 5 syrup
%, A softener 0.5%, a pigment 0.5%, and a fragrance (a fragrance mainly composed of steam extracted mint leaves to extract and concentrate oil), and a gum portion obtained by kneading 1%. 9
1% (composed of 60% sugar and 40% starch syrup), 7.2% swollen gelatin (composed of 50% gelatin), vegetable oil 1
%, Pigment 0.6% and fragrance (same as the above fragrance)
A nougat portion composed of 2% was combined in a weight ratio of 6: 4 to obtain a product in which the nougat portion was covered with a gum portion.
【００１８】（比較例２）ガムベース２２％、砂糖４６
％、ぶどう糖２５％、水飴５％、軟化剤０．５％、色素
０．５％及び香料（実施例２で使用した香料と同じも
の）１％、を混練して得られたガムをコントロールと
し、実施例２で得られた物をテストサンプルとし官能評
価を行った。このときコントロールに使用された香料の
添加量は全重量の１％であり、テストサンプルに使用さ
れた香料の添加量は全重量の０．６８％であった。両者
を食したところ、テストサンプルは、コントロールに比
べて味の持続性が顕著に高かった（図２参照）。テスト
サンプルの噛み心地はコントロールの噛み心地と同等の
コシのあって歯切れのある良好のものであった。（下記
試食テストの結果参照）。試食テストの結果（テストサ
ンプルの噛みごこちについて） １分咀嚼時 ３分咀嚼時 ５分咀嚼時 パネルａ Ａ Ａ Ａ パネルｂ Ｂ Ａ Ａ パネルｃ Ａ Ａ Ａ ※ 評価基準 Ａ：良好な噛みごこちを有する。 Ｂ：ガムとして一般的な噛みごこちを有する。 Ｃ：ガムとしての噛みごこちは有するがよくない。Comparative Example 2 22% gum base, 46 sugar
%, Glucose 25%, starch syrup 5%, softener 0.5%, pigment 0.5%, and flavor (same as the flavor used in Example 2) 1%, and a gum obtained by kneading was used as a control. The sensor obtained in Example 2 was used as a test sample for sensory evaluation. At this time, the addition amount of the fragrance used for the control was 1% of the total weight, and the addition amount of the fragrance used for the test sample was 0.68% of the total weight. When both were eaten, the test sample had significantly higher taste persistence than the control (see FIG. 2). The bite of the test sample was good and crisp with the same stiffness as the bite of the control. (See the results of the tasting test below). Results of tasting test (chewing comfort of test sample) 1 minute mastication 3 minutes mastication 5 minutes mastication Panel a A A A A Panel b B A A Panel c A A A * Evaluation criteria A: Having good chewing comfort . B: It has general chewy feeling as a gum. C: It has a chewy texture as a gum but is not good.
【００１９】（実施例３）ガムベース３５％、砂糖４２
％、ぶどう糖１５％、水飴５％、酸味料１％、軟化剤
０．５％、色素０．５％及び香料（ソーダ風味の合成香
料）１％から成るチューインガム部、並びに、キャンデ
ー９０．５％（水飴６０％と砂糖４０％から成る）、膨
潤ゼラチン７％（５０％ゼラチンから成る）、植物性油
脂１％、酸味料１％、色素０．３％及び香料（上記香料
と同じもの）０．２％から成るヌガー部を夫々常法によ
り作製し、チューインガム部６０％及びヌガー部４０％
の割合で、前者を外套部、後者を充填部としてエクスト
ルーダにかけて、直径２センチメートル、長さ１０セン
チメートルの組み合わせチューインガムを得た。この組
み合わせチューインガムは、フレーバー添加量が菓子中
０．６８％と少なく、味の強度及び持続性が良くまたチ
ューインガムとして良好な食感を有していた。又、見た
目も楽しかった。Example 3 35% gum base, 42 sugar
%, Glucose 15%, starch syrup 5%, acidulant 1%, softener 0.5%, pigment 0.5%, and chewing gum part consisting of flavor (1% synthetic soda flavor) and candy 90.5% (Composed of 60% starch syrup and 40% sugar), 7% swollen gelatin (composed of 50% gelatin), 1% vegetable oil and fat, 1% acidulant, 0.3% pigment, and flavor (same as the above flavor) 0 2% nougat parts were prepared by a conventional method, and a chewing gum part 60% and a nougat part 40%
In the ratio of 2, the former was used as an outer jacket and the latter as a filler, and the mixture was extruded to obtain a combined chewing gum having a diameter of 2 cm and a length of 10 cm. This combined chewing gum had a small flavor addition amount of 0.68% in the confectionery, had good taste intensity and persistence, and had a good texture as a chewing gum. Also, it looked fun.
【００２０】[0020]
【発明の効果】本発明により、少ない量の香料付けで従
来よりも有為に味の強度と持続性があり、チューインガ
ム単体と同等のコシのあって歯切れのある噛み心地を有
するチューインガムを得た。このチューインガムは、一
口でガブっと食べ噛み込めるので、最初から香料の華や
かさが強く感じ取られるものであった。Industrial Applicability According to the present invention, a chewing gum having a stiffness and a crisp chewing feeling, which has the same strength as the chewing gum alone and has a crisp feeling, having a significantly stronger taste and sustainability than the conventional one with a small amount of flavoring. . Since this chewing gum was eaten and chewed by a bite, the gorgeous flavoring was strongly felt from the beginning.
【００２１】[0021]
【図１】 酸系チューインガムの味の強さと持続性を示
す図である。尚、味の強さは、パネラー数名の官能評価
による指標で、コントロールを３０秒噛み込んだ後の味
の強さを１０として相対化したものです。FIG. 1 is a diagram showing the strength and persistence of taste of an acid-based chewing gum. The strength of taste is an index based on sensory evaluation by several panelists, and is relative to the strength of taste after biting the control for 30 seconds.
【図２】 ミント系チューインガムの味の強さと持続性
を示す図である。尚、味の強さは、パネラー数名の官能
評価による指標で、コントロールを３０秒噛み込んだ後
の味の強さを１０として相対化したものです。FIG. 2 is a view showing the strength and persistence of taste of mint-based chewing gum. The strength of taste is an index based on sensory evaluation by several panelists, and is relative to the strength of taste after biting the control for 30 seconds.
Claims (2)
０％以上のガムベースから成るチューインガム部で被覆
したものであって、ヌガー部とチューインガム部の重量
比が３対７から５対５であるものであることを特徴とす
る組み合わせチューインガム。1. A nougat part having an oil content of 2% or less is
A combination chewing gum coated with a chewing gum part comprising 0% or more of a gum base, wherein the weight ratio of the nougat part to the chewing gum part is 3: 7 to 5: 5.
〜１０センチメートル長の棒状であることを特徴とする
請求項１に記載の組み合わせチューインガム。2. The shape has a diameter of 1 to 3 cm,
The combination chewing gum according to claim 1, wherein the chewing gum is in the form of a rod having a length of 10 to 10 centimeters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8277049A JPH1099026A (en) | 1996-09-27 | 1996-09-27 | Combinational chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8277049A JPH1099026A (en) | 1996-09-27 | 1996-09-27 | Combinational chewing gum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1099026A true JPH1099026A (en) | 1998-04-21 |
Family
ID=17578082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8277049A Pending JPH1099026A (en) | 1996-09-27 | 1996-09-27 | Combinational chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1099026A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011505141A (en) * | 2007-11-29 | 2011-02-24 | キャドバリー アダムス ユーエスエー エルエルシー | Multi-region chewing gum with actives |
| JP2011087602A (en) * | 2005-05-23 | 2011-05-06 | Cadbury Adams Usa Llc | Center-filled chewing gum composition |
| WO2013145590A1 (en) * | 2012-03-26 | 2013-10-03 | 株式会社ロッテ | Temporally stable improved three-layered confection |
-
1996
- 1996-09-27 JP JP8277049A patent/JPH1099026A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011087602A (en) * | 2005-05-23 | 2011-05-06 | Cadbury Adams Usa Llc | Center-filled chewing gum composition |
| JP2011505141A (en) * | 2007-11-29 | 2011-02-24 | キャドバリー アダムス ユーエスエー エルエルシー | Multi-region chewing gum with actives |
| WO2013145590A1 (en) * | 2012-03-26 | 2013-10-03 | 株式会社ロッテ | Temporally stable improved three-layered confection |
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