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WO2011021551A1 - Chewing-gum en dragées et procédé de fabrication de chewing-gum en dragées - Google Patents

Chewing-gum en dragées et procédé de fabrication de chewing-gum en dragées Download PDF

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Publication number
WO2011021551A1
WO2011021551A1 PCT/JP2010/063626 JP2010063626W WO2011021551A1 WO 2011021551 A1 WO2011021551 A1 WO 2011021551A1 JP 2010063626 W JP2010063626 W JP 2010063626W WO 2011021551 A1 WO2011021551 A1 WO 2011021551A1
Authority
WO
WIPO (PCT)
Prior art keywords
sugar
coating layer
chewing gum
enzyme
coated
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.)
Ceased
Application number
PCT/JP2010/063626
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English (en)
Japanese (ja)
Inventor
勇雄 下津浦
晶子 曽我
求 尾嶋
一朗 福田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lion Corp
Original Assignee
Lion Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lion Corp filed Critical Lion Corp
Priority to KR1020127006156A priority Critical patent/KR101780832B1/ko
Priority to CN201080037323.8A priority patent/CN102480990B/zh
Publication of WO2011021551A1 publication Critical patent/WO2011021551A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/062—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated

Definitions

  • the present invention relates to a sugar-coated chewing gum and a method for producing a sugar-coated chewing gum having a fast enzyme chewing and releasing rate, excellent elution into the mouth, and excellent long-term storage stability.
  • sugar-coated chewing gum in which the main surface of chewing gum mainly composed of a gum base is coated with sugar coating
  • the sugar coating material is a syrup (hereinafter abbreviated as a sugar coating solution) in which an aqueous solution of edible gum is mixed with a sweetener such as sugar or starch syrup and, in some cases, pigments, acidulants, vitamins, flavors and the like. ).
  • a sweetener such as sugar or starch syrup
  • the rotating pan is rotated to roll the chewing gum main body thrown into the pan, and the sugar coating liquid is sprinkled on the chewing gum.
  • dextranase is known to be useful as a compounding ingredient in an oral composition because it exerts a caries preventive action by decomposing dental plaque that causes caries.
  • Chewing gums containing enzymes such as dextranase are known (see Patent Documents 1 to 8).
  • Patent Document 1 proposes that gelatin is effective for stably blending dextranase into an oral composition, and describes a plate chewing gum composition blended with dextranase.
  • Patent Document 2 discloses a technique for stably blending chewing gum by adding dextranase to a gel-like product obtained by allowing rennin to act on a casein solution containing water-soluble calcium, and
  • Patent Document 3 discloses a deactivation factor or enzyme.
  • An edible composition has been proposed in which enzyme activity is maintained by microencapsulating and isolating one of them.
  • Patent Documents 4 and 5 disclose a trehalose-containing composition comprising trehalose and one or more ingredients selected from raw materials and processed intermediates for foods, pharmaceuticals, cosmetics, and industrial chemicals, and a method for producing the same.
  • a powder composition containing trehalose has been proposed and described as being prepared as a food product such as chewing gum, and various components such as enzymes such as glucanase, maltitol, and gelatin can be blended.
  • Patent Document 6 is formulated with a non-aqueous base containing gelatin and polyol in order to stably blend an active ingredient that is unstable in the presence of water such as an enzyme into an oral composition such as a dentifrice. Oral compositions have been proposed.
  • Patent Document 7 proposes a composition for preventing bad breath for the purpose of removing tongue coating and bad breath, and describes dextranase, gelatin, and maltitol as components that can be blended.
  • Patent Document 8 proposes a sugar-coated product in which the release time of the enzyme is increased by blending dextranase into the sugar-coating layer. It was difficult to say that a large amount of dextranase was eluted, and there was still room for improvement.
  • the enzyme is rapidly released into the mouth, and the sugar-coating chewing gum and the method for producing the sugar-coating chewing gum have a high dissolution rate in the mouth with respect to the enzyme content and excellent long-term storage stability. desired.
  • the present invention has been made in view of the above circumstances.
  • the sugar-coated chewing gum and sugar-coated chewing gum have a high enzyme release rate when chewed in the mouth, a high enzyme elution rate in the mouth, and excellent long-term storage stability.
  • An object is to provide a manufacturing method.
  • the present inventors have conducted extensive research on a technique for blending an enzyme into a sugar-coating chewing gum.
  • the chewing gum main body is coated with a sugar coating layer
  • the chewing gum main body is composed of at least three layers of sugar coatings.
  • An inner layer covering the chewing gum main body is formed with a first sugar coating layer containing gelatin, the first sugar coating layer is coated with a second sugar coating layer containing gelatin and an enzyme, and the second sugar coating is further formed.
  • the sugar coating layer contains maltitol, and it is particularly preferable that the enzyme is dextranase and / or mutanase.
  • the present inventors have taken a long time to release an enzyme such as dextranase even if the chewing gum containing the enzyme is chewed in the oral cavity, or a sufficient amount of the enzyme can be obtained even after chewing.
  • the fact that the enzyme does not elute is presumed to be due to the fact that the enzyme is mainly adsorbed on the chewing gum, and the technology for incorporating the enzyme into the sugar-coating chewing gum was examined in more detail.
  • the first sugar coating layer is formed as an inner layer covering the chewing gum main body so that the enzyme does not come into direct contact with the chewing gum main body
  • the second sugar coating layer containing the enzyme is formed, and finally the enzyme-free second layer is formed.
  • the present inventors have found that the speed and long-term storage stability are excellent, and have made the present invention.
  • the present invention provides the following sugar-coated chewing gum and a method for producing the sugar-coated chewing gum.
  • Claim 1 The chewing gum main body is a sugar-coating chewing gum coated with at least three sugar coating layers, the inner layer covering the chewing gum main body is a first sugar coating layer containing gelatin, and the first sugar coating layer contains gelatin and an enzyme
  • a sugar-coated chewing gum characterized in that it is coated with a second sugar-coating layer, and the second sugar-coating layer is further coated with a third sugar-coating layer containing no enzyme.
  • Claim 2 The sugar-coated chewing gum according to claim 1, wherein the sugar-coated layer contains maltitol.
  • Claim 3 Sugar-coated chewing gum according to claim 1 or 2, wherein the enzyme is dextranase and / or mutanase.
  • Claim 4 The sugar-coating chewing gum according to claim 1, 2 or 3, wherein the chewing gum main body and the first sugar-coating layer do not contain an enzyme.
  • the chewing gum main body is a process for producing a sugar-coated chewing gum covered with at least three sugar-coated layers, (1) forming a chewing gum main body, (2) a step of forming a first sugar coating layer covering the chewing gum main body with a sugar coating layer component containing gelatin; (3) Furthermore, a step of forming a second sugar coating layer that covers the first sugar coating layer with a sugar coating layer component containing gelatin and an enzyme, (4) A method for producing a sugar-coating chewing gum, further comprising the step of forming a third sugar-coating layer that covers the second sugar-coating layer with a sugar-coating layer component that does not contain an enzyme.
  • Claim 6 The manufacturing method according to claim 5, wherein the sugar coating layer contains maltitol.
  • Claim 7 The production method according to claim 5 or 6, wherein the enzyme is dextranase and / or mutanase.
  • Claim 8 The production method according to claim 5, 6 or 7, wherein the chewing gum main body and the first sugar-coating layer do not contain an enzyme.
  • the enzyme-containing sugar-coating chewing gum of the present invention has a fast chewing release rate into the mouth of the enzyme, excellent dissolution and excellent long-term storage stability. According to the production method of the present invention, a sugar-coated chewing gum having the above-described excellent characteristics can be obtained.
  • the sugar-coated chewing gum of the present invention is a sugar-coated chewing gum in which the chewing gum main body is coated with at least three sugar-coating layers, and the inner layer covering the chewing gum main body is a first sugar-coating layer containing gelatin, The layer is coated with a second sugar coating layer containing gelatin and an enzyme, and the second sugar coating layer is further coated with a third sugar coating layer containing no enzyme.
  • first sugar coating layer covering the chewing gum main body is referred to as “first sugar coating layer”
  • the second sugar coating layer covering the first sugar coating layer is referred to as “second sugar coating layer”
  • the second sugar coating layer is coated.
  • the 3 sugar coating layers are abbreviated as “third sugar coating layer”.
  • the chewing gum main body can use a well-known thing, and specifically, a sweetener, a fragrance
  • the sugar-coating layer is composed of at least three sugar-coating layers of the first to third sugar-coating layers, and includes a first sugar-coating layer containing gelatin that directly covers the chewing gum main body, an enzyme and gelatin, It can be prepared by laminating a second sugar coating layer to be coated and a third sugar coating layer covering the second sugar coating layer.
  • the first sugar-coating layer contains gelatin and maltitol
  • the second sugar-coating layer contains gelatin and maltitol
  • the third sugar-coating layer contains maltitol.
  • the second sugar-coating layer is an enzyme-containing layer
  • the chewing gum main body or the first sugar-coating layer may not contain an enzyme.
  • the third sugar coating layer does not contain an enzyme.
  • Each of these first to third sugar-coating layers can further contain a binder such as edible gum, other active ingredients, sweeteners, pigments, acidulants, flavors and the like.
  • the sugar-coating layer is formed by further coating another sugar-coating layer as necessary between the chewing gum main body and the sugar-coating layer, between the first to third sugar-coating layers, and the surface of the third sugar-coating layer, There may be four or more layers.
  • each sugar coating layer component for forming a sugar coating layer such as the first to third sugar coating layers includes, for example, maltitol, xylitol, sorbitol, palatinose, palatinit, lactitol, erythritol, trehalose, Carbohydrates such as reduced starch syrup, glucose, sugar and the like can be blended, but it is particularly preferable to blend maltitol from the viewpoint of enzyme elution rate and long-term storage stability.
  • a commercially available saccharide can be used.
  • the sugar content in the sugar coating layer of each layer such as the first to third sugar coating layers is 70 to 99.9% in the sugar coating layer components of each layer (hereinafter, unless otherwise specified,% represents mass%), A range of 80 to 99.9% is particularly desirable.
  • the sugar content in the entire sugar-coating layer is desirably in the range of 70 to 99.9%, particularly 80 to 99.9%. If the content is less than 70%, the long-term storage stability of the enzyme may be hindered, and if it exceeds 99.9%, the elution rate of the enzyme may be hindered.
  • the first sugar-coating layer and the second sugar-coating layer contain gelatin, whereby the elution rate of the enzyme and the storage stability of the enzyme can be enhanced. Furthermore, gelatin may be blended in the third sugar coating layer.
  • the gelatin is not limited to the origin of cattle, pigs, fish, etc., nor is it limited with regard to the processing method of gelatin and its physicochemical properties such as molecular weight and isoelectric point, and commercially available products can be used.
  • the thing made from the thing etc. can be used.
  • the gelatin content in each sugar coating layer component of the first sugar coating layer and the second sugar coating layer is preferably 0.1 to 5%, particularly preferably 0.2 to 2%. If the content in each sugar coating layer component is less than 0.1%, the storage stability of the enzyme may be inferior. If it exceeds 5%, the release rate of the enzyme into the mouth may be inferior.
  • the gelatin content of the first sugar coating layer and the second sugar coating layer may be the same or different.
  • the enzyme examples include dextranase, mutanase, amylase, lysozyme, lytic enzyme, protease, cellulase, glucanase, oxidoreductase, lipase and the like, and at least one of these is used alone or in combination. be able to.
  • the lactoferrin which is a multifunctional protein can also be mix
  • the compounding amount of the enzyme can be an effective amount according to the type and titer of the enzyme.
  • the entire sugar-coated chewing gum preparation total amount of chewing gum main component and sugar-coating layer components for preparing sugar-coated chewing gum; hereinafter abbreviated as well. 0.01 to 5% is preferable, and 0.03% to 3% is particularly preferable.
  • the total content of the second sugar coating layer component is preferably 0.03 to 20%, more preferably 0.3 to 10%. If it is less than 0.01% of the whole preparation, the enzyme dissolution and release rate are inferior, and the plaque removal effect may not be obtained satisfactorily.
  • 1 unit of dextranase is an amount of dextranase that produces a free reducing sugar corresponding to 1 ⁇ mol of glucose per minute when the reaction is performed at 40 ° C. using dextran as a substrate.
  • the amount of mutanase is preferably 0.01 to 5%, more preferably 0.03 to 3% of the total sugar-coated chewing gum preparation, based on 6,000 unit products.
  • the total content of the second sugar coating layer component is preferably 0.03 to 20%, more preferably 0.3 to 10%. If it is less than 0.01% of the whole preparation, the enzyme dissolution property and release rate are inferior, and the plaque removal effect may not be obtained satisfactorily. If it exceeds 5%, the storage stability of the enzyme may be hindered.
  • One unit of mutanase is the amount of mutanase that produces free reducing sugar corresponding to 1 ⁇ mol of glucose per minute when the reaction is carried out at 40 ° C. using mutan as a substrate.
  • the total content of an enzyme can be made into the compounding quantity according to the kind and titer of an enzyme. 0.01 to 5% of the entire preparation of sugar-coated chewing gum is preferable, and 0.03 to 3% is more preferable.
  • the total content of the second sugar coating layer component is preferably 0.03 to 20%, more preferably 0.3 to 10%. If it is less than 0.01% of the whole preparation, the enzyme dissolution property and release rate are inferior, and the plaque removal effect may not be obtained satisfactorily. If it exceeds 5%, the storage stability of the enzyme may be hindered.
  • the sugar coating layer in addition to the above-mentioned components, known components such as stabilizers, fragrances, pigments, shellac and wax can be blended as required in the usual sugar coating step.
  • the mass of the sugar-coating layer in the sugar-coating chewing gum (mass after the sugar-coating liquid is dried and solidified; the same applies hereinafter) can be as follows.
  • the mass of the first sugar coating layer is preferably 5 to 600 mg, particularly 10 to 500 mg, with respect to 1 g of chewing gum main body. If it is less than 5 mg, the elution rate of the enzyme may be hindered, and if it exceeds 600 mg, the storage stability of the enzyme may be hindered.
  • the mass of the second sugar coating layer is preferably 5 to 600 mg, particularly 10 to 500 mg, with respect to 1 g of chewing gum main body. If it is less than 5 mg, the elution rate of the enzyme may be hindered, and if it exceeds 600 mg, the storage stability of the enzyme may be hindered.
  • the mass of the third sugar-coating layer is not particularly limited as long as the sugar-coating layer can be formed to the target thickness, but a suitable mass for forming the target thickness is 100 to 1,000 mg with respect to 1 g of chewing gum main body, 150 to 900 mg is particularly desirable. If it is less than 100 mg, the storage stability of the enzyme may be hindered, and if it exceeds 1,000 mg, the release rate of the enzyme may be hindered.
  • the gum base to be blended mainly in the chewing gum those usually used in chewing gum compositions can be used.
  • polyvinyl acetate resins having an average degree of polymerization of 100 to 1,000, natural resins (ticles, geltons, solvers) Etc.
  • resins for gum base such as polyisobutylene, polybutene, ester gum (base agent)
  • fillers such as calcium carbonate, calcium phosphate, talc, lanolin, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glycerin, etc.
  • Commercially available gum bases containing plasticizers or softeners, as well as natural wax, petroleum wax, paraffin and the like can be used.
  • the said gum base may contain coloring agents, such as natural pigment
  • the blending amount of the gum base is preferably 10 to 50%, particularly preferably 15 to 30% of the entire sugar-coated chewing gum preparation.
  • the gum base content in the chewing gum main body can be 15 to 80%, in particular 20 to 60%.
  • the sugar-coated chewing gum of the present invention may contain known components blended in the chewing gum as necessary in addition to the above components.
  • Each sugar coating layer can further contain a binder such as edible gum, other active ingredients and sweeteners, pigments, acidulants, fragrances, etc., and chewing gum mainly comprises sweeteners, pigments, acidulants, A fragrance
  • a binder may be blended in order to further improve the coating properties.
  • the chewing gum main body and the like can be coated more satisfactorily with the sugar coating layer.
  • the binder for example, edible gums such as gum arabic, starch, etc. are preferably used.
  • the blending amount when the binder is blended may be the same or different in each layer, and is preferably 0.1 to 20%, particularly 1 to 10%, based on the sugar such as maltitol in the sugar coating layer component. If it is less than 0.1%, sufficient sugar coating may not be achieved. If it exceeds 20%, the long-term storage stability of the enzyme may be affected.
  • the sugar coating layer in which gelatin is blended is not limited thereto, and the blending of the binder can be omitted.
  • a sweetener can be blended to impart sweetness to the chewing gum main body.
  • the sweetener include commonly used sweeteners such as maltitol, sucrose, glucose, dextrose, invert sugar, fructose, sugar, starch syrup, xylitol, erythritol, sorbitol, mannitol, lactitol, palatinose, palatinit, trehalose, oligosaccharide.
  • the chewing gum main body preferably contains at least one selected from reduced starch syrup, stevia, sucralose, saccharin and aspartame, and particularly preferably contains maltitol, sucralose, xylitol, paratinite and erythritol in terms of flavor.
  • the blending amount of the sweetener in the chewing gum main body is preferably 0.001 to 85%, particularly 0.01 to 80% of the whole chewing gum main body.
  • flavor can be mix
  • flavor may be mix
  • fragrance it is preferable to use one or more kinds of oil and fat fragrances and powder fragrances such as natural fragrances and synthetic fragrances, but there is no particular limitation.
  • natural flavors include mastic oil, parsley oil, anise oil, eucalyptus oil, winter green oil, cassia oil, menthol oil, spearmint oil, peppermint oil, lemon oil, coriander oil, orange oil, mandarin oil, lime oil, Lavender oil, laurel oil, chamomile oil, cardamom oil, caraway oil, bay oil, lemongrass oil, pine needle oil, neroli oil, rose oil, jasmine oil, Iris concrete, absolute peppermint, absolute rose, orange flower, citrus oil , Mixed fruit oil, strawberry oil, cinnamon oil, clove oil, grape oil and the like.
  • Single flavors include carvone, anethole, methyl salicylate, cinnamic aldehyde, linalool, linalyl acetate, limonene, menthone, menthyl acetate, pinene, octyl aldehyde, citral, pregon, carbyl acetate, anisaldehyde, ethyl acetate, ethyl butyrate Rate, allylcyclohexanepropionate, methylanthranilate, ethylmethylanthranilate, vanillin, undecalactone, hexanal, ethinone alcohol, propyl alcohol, butanol, isoamyl alcohol, hexenol, dimethylsulfide, cycloten, furfural, trimethyl Examples include pyrazine, ethyl lactate, and ethyl thioacetate.
  • Single flavor and / or natural flavors including strawberry flavor, apple flavor, banana flavor, pineapple flavor, grape flavor, mango flavor, tropical fruit flavor, butter flavor, milk flavor, yogurt flavor, fruit mix flavor, herbal mint Flavors and the like.
  • flavor may be an essential oil, an extract, a solid substance, or the powder which spray-dried these.
  • the total blending amount of the fragrance is preferably 0.001 to 20%, particularly preferably 0.001 to 5% of the entire sugar-coated chewing gum preparation. If the blending amount is less than 0.001%, a satisfactory effect may not be exhibited. Yes, if it exceeds 20%, the flavor and texture of the composition may be impaired.
  • additives such as acidulants, brighteners, thickeners, emulsifiers, pH adjusters, preservatives and the like are appropriately added to the sugar-coating chewing gum as long as the effects of the present invention are not impaired. May be.
  • the sugar-coated chewing gum of the present invention that is, the sugar-coated chewing gum in which the chewing gum main body is coated with at least three sugar coating layers, (1) forming a chewing gum main body, (2) a step of forming a first sugar coating layer covering the chewing gum main body with a sugar coating layer component containing gelatin; (3) Furthermore, a step of forming a second sugar coating layer that covers the first sugar coating layer with a sugar coating layer component containing gelatin and an enzyme, (4) Furthermore, it can manufacture by the method including the process of forming the 3rd sugar-coating layer which coat
  • a gum base comprising a gum base resin as a main component and a wax, an emulsifier, a filler and the like, if necessary, a predetermined amount of sweeteners, fragrances and coloring agents.
  • additives such as a softener and a taste-masking substance are added, and the mixture is uniformly kneaded using a kneader at around 50 ° C., and then cut into an appropriate shape such as a plate shape or a block shape to obtain a chewing gum main body.
  • the mass of the chewing gum main body is preferably about 1 to 2 g.
  • the chewing gum main body obtained in the first step may be pretreated with a coating agent such as shellac before being coated with the first to third sugar coating layers.
  • the sugar-coating process may be performed by any of a so-called hard sugar coating method using only the edible gum and sugar coating liquid, and a so-called soft sugar coating method in which a fine powder material made of powdered sugar and the sugar coating liquid are alternately applied.
  • a so-called hard sugar coating method using only the edible gum and sugar coating liquid
  • a so-called soft sugar coating method in which a fine powder material made of powdered sugar and the sugar coating liquid are alternately applied.
  • the second sugar coating layer can be covered with the third sugar coating layer, and the thickness of the entire sugar coating layer can be appropriately adjusted according to the purpose.
  • the mass of the entire sugar-coated layer after solidification is preferably 0.1 to 2.2 g based on 1 g of the chewing gum main body, but can be appropriately adjusted according to the purpose.
  • the sugar coating process can be performed, for example, by the following method.
  • the sugar-coated bread or rotary hook is preferably a top-opened bottomed container that is connected to a drive motor and is attached to a rotary drive shaft that is disposed at an angle of, for example, 10 to 60 ° with respect to the vertical line.
  • the chewing gum main body is put into a sugar-coated bread or a rotary kettle, and the sugar-coating bread is rotated at 5 to 30 revolutions / minute while a sugar-coating material, for example, a sugar-coating liquid containing maltitol is added to mainly chewing gum.
  • powder components such as crystallized maltitol and liquid components such as oil fragrances and pigments are added and dried by blowing to form a sugar coating layer To form. Drying can be performed, for example, by supplying the powder component and spreading it over the entire coating, or by blowing after the treatment with the powder component. When air is blown, the air volume is preferably 3 to 30 m 2 / min. For example, drying is preferably performed so that the water content is 1 to 3%. It is preferable to repeat this process until the ratio of the total sugar-coating layer is 9 to 69%, particularly 10 to 55%, particularly 20 to 50% of the entire sugar-coating chewing gum preparation to form the sugar-coating layer.
  • a further process such as polishing may be employed.
  • a polishing wax is supplied into the rotary kettle and the rotary coater is rotated while the sugar coating is being rotated. It can also be performed by coating the surface of the sugar coating layer of the chewing gum with a wax.
  • carnauba wax or candelilla wax may be used as the wax.
  • shellac may be used for coating after sugar coating layer coating.
  • the sugar-coating chewing gum of the present invention is prepared into sugar-coating chewing gums of various shapes such as round and square, but it is particularly preferable that the sugar-coating chewing gum is prepared in a square shape because it is resistant to scratches and is stable in appearance. .
  • the present invention will be described in more detail with reference to experimental examples, examples, and comparative examples, but the present invention is not limited to the following examples.
  • the blending amount is mass%.
  • surface is the pure part conversion value after dry-up except the water
  • sugar-coated chewing gums (Examples and Comparative Examples) were prepared by the chewing gum main composition, sugar-coating layer composition and steps described in Tables 1 to 13 and Tables 15 to 17, and evaluated by the following methods. went. The results are shown in Tables 14-17.
  • Preparation of sugar-coated chewing gum (1) Preparation of chewing gum main component: According to the composition shown in Table 1, gum base [manufactured by Natural Base Co., Ltd.], xylitol [manufactured by Mitsubishi Corporation Foodtech Co., Ltd.], maltitol [Amalti MR-100, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.], reduced starch syrup [ Nikken Kasei Co., Ltd.], sucralose (manufactured by Saneigen FFI Co., Ltd.), and a fragrance were added, and the mixture was uniformly kneaded in a kneader at around 50 ° C.
  • This kneaded product was cut into blocks to obtain a chewing gum main body (chewing gum layer). At this time, the mass of the chewing gum main body was set to about 1 g.
  • the composition shown in Table 1 was used as the main chewing gum of the sugar-coated chewing gums of Examples 1 to 21 and Comparative Examples 3 to 8.
  • the chewing gum main bodies of Comparative Examples 1 and 2 were similarly prepared according to the compositions shown in Tables 5 and 6.
  • the sugar coating liquid for forming the second sugar-coating layer is applied to the surface of the first sugar-coating layer while rotating the sugar-coating bread at 15 revolutions / minute, and dried by blowing to form the second sugar-coating layer on the surface of the first sugar-coating layer.
  • the sugar coating liquid for forming the third sugar coating layer is applied to the surface of the second sugar coating layer while rotating the sugar coating bread at 15 rotations / minute, and dried by blowing to form the third sugar coating layer on the surface of the second sugar coating layer. I let you.
  • a sugar-coated chewing gum covered with sugar coating layers from the first sugar coating layer to the third sugar coating layer was produced.
  • the solidified sugar-coating layer obtained by drying the sugar-coating liquid was formed with a mass shown in the table with respect to 1 g of the chewing gum main body.
  • the sugar-coating chewing gum of the comparative example prepared the sugar-coating chewing gum which has each composition according to said method.
  • gelatin is AP100 manufactured by Nitta Gelatin Co.
  • dextranase is dextranase manufactured by Mitsubishi Chemical Foods Co., Ltd. (12,000 unit product)
  • mutanase is a mutanase manufactured by Amano Enzyme Co., Ltd. 6,000 unit product
  • maltitol a rescission manufactured by Mitsubishi Corporation Foodtech Co., Ltd. was used.
  • Experiment 1 Enzyme dissolution rate confirmation test from sugar-coated chewing gum Two sugar-coated chewing gums were transferred to a 100 mL beaker, and the sugar-coated layer was dissolved in 70 mL of 10 mM phosphate buffer (pH 7) for 30 minutes. The lysate was collected, made up to 100 mL, sonicated for 5 minutes, and dextranase activity or mutanase activity was measured by the Somogi method.
  • One unit of dextranase is the amount of enzyme that produces a free reducing sugar equivalent to 1 ⁇ mol of glucose per minute in a reaction at 40 ° C.
  • One unit of mutanase is the amount of enzyme that produces free reducing sugar equivalent to 1 ⁇ mol of glucose per minute in a reaction at 40 ° C.
  • the enzyme elution rate was calculated by the following formula.
  • Experiment 2 Mastication release test of enzyme from sugar-coated chewing gum Using 10 healthy teeth as subjects, sample saliva at rest for 1 minute, chew 2 sugar-coated chewing gums for 10 minutes, and collect saliva every minute did. After 10 minutes, the sugar-coated chewing gum was discharged, and then saliva was collected at rest for 1 minute. The collected saliva was diluted with 10 mM phosphate buffer (pH 7), the enzyme activity was quantified by the same method as in Experiment 1, and the results of 10 people were averaged.
  • the saliva release rate of the enzyme after 5 minutes and 10 minutes was calculated from the following formulas (i) and (ii), and the saliva release rate was evaluated according to the following criteria.
  • the enzyme release rate was evaluated from the above results. The evaluation criteria for the enzyme release rate are shown below. Release rate of enzyme into saliva (average of 10 people) Release rate in saliva Over 90% release within 5 minutes: ⁇ Over 90% released within 10 minutes over 5 minutes: Even if it exceeds 10 minutes, the enzyme release rate is less than 90%: ⁇
  • Experiment 3 Enzyme stability test for long-term storage of sugar-coated chewing gum Immediately after the manufacture of sugar-coated chewing gum and after standing at room temperature for one year, the enzyme activity in long-term storage of sugar-coated chewing gum was evaluated by the same measurement method as in Experiment 1. It calculated
  • Gelatin in the first sugar coating layer dextranase and gelatin in the second sugar coating layer, and gum arabic in the third sugar coating layer.
  • Gelatin in the first sugar coating layer dextranase and gelatin in the second sugar coating layer, and gelatin in the third sugar coating layer.
  • Gelatin in the first sugar coating layer dextranase and gelatin in the second sugar coating layer, and gum arabic in the first to third sugar coating layers.
  • Dextranase is added to the sugar coating layer (inner layer) that directly covers the chewing gum.
  • Gelatin is blended only in the first sugar coating layer.
  • Dextranase is added to the third sugar coating layer.
  • the sugar-coated chewing gum containing an enzyme mainly in a chewing gum and coated with a single sugar-coating layer is inferior in enzyme elution rate, release rate and storage stability. Although the release rate was improved, the enzyme elution rate and storage stability were poor (Comparative Examples 1 to 4). Even when the sugar coating layer contains an enzyme and a plurality of sugar coating layers are laminated, if the sugar coating layer is inappropriate, the enzyme elution rate and storage stability are poor (Comparative Examples 5 to 8).

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)

Abstract

La présente invention a trait à un chewing-gum en dragées qui libère des enzymes rapidement lors de la mastication, se dissout facilement dans la bouche et a une excellente stabilité au stockage à long terme. Le chewing-gum en dragées selon la présente invention comprend un noyau de chewing-gum enrobé d'au moins trois couches d'enrobage dragéifié. La couche intérieure enrobant le noyau de chewing-gum est une première couche d'enrobage dragéifié contenant de la gélatine ; la première couche d'enrobage dragéifié est enrobée d'une deuxième couche d'enrobage dragéifié contenant de la gélatine et des enzymes ; et la deuxième couche d'enrobage dragéifié est à son tour enrobée d'une troisième couche d'enrobage dragéifié qui ne contient pas d'enzymes. La présente invention a également trait à un procédé de fabrication dudit chewing-gum en dragées, ledit procédé incluant : (1) une étape consistant à former le noyau de chewing-gum ; (2) une étape consistant à former la première couche d'enrobage dragéifié autour du noyau de chewing-gum, en utilisant un ingrédient de couche d'enrobage dragéifié qui contient de la gélatine ; (3) une étape consistant à former la deuxième couche d'enrobage dragéifié autour de la première couche d'enrobage dragéifié, en utilisant un ingrédient de couche d'enrobage dragéifié qui contient de la gélatine et des enzymes ; et (4) une étape consistant à former la troisième couche d'enrobage dragéifié autour de la deuxième couche d'enrobage dragéifié, en utilisant un ingrédient de couche d'enrobage dragéifié qui ne contient pas d'enzymes.
PCT/JP2010/063626 2009-08-19 2010-08-11 Chewing-gum en dragées et procédé de fabrication de chewing-gum en dragées Ceased WO2011021551A1 (fr)

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CN201080037323.8A CN102480990B (zh) 2009-08-19 2010-08-11 糖衣口香糖及糖衣口香糖的制造方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103283919A (zh) * 2012-03-01 2013-09-11 颜甄仪 糖果的制备方法

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JPS5082242A (fr) * 1973-11-26 1975-07-03
JPS566249B2 (fr) * 1974-12-27 1981-02-10
JP2002114656A (ja) * 2000-10-05 2002-04-16 Nippon Zettoc Co Ltd 口腔用組成物用基剤及び口腔用組成物
JP2003219809A (ja) * 2002-01-29 2003-08-05 Lion Corp 糖衣製品
WO2008133103A1 (fr) * 2007-04-19 2008-11-06 Lion Corporation Composition de gomme à mâcher enrobée de sucre et procédé de production de gomme à mâcher enrobé de sucre

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Publication number Priority date Publication date Assignee Title
EP1449525A1 (fr) * 2003-02-20 2004-08-25 Cross Chem Llc Gomme à macher en forme des comprimés multi-couches
US7354569B2 (en) * 2003-07-11 2008-04-08 Colgate-Palmolive Company Chewable antiplaque confectionery dental composition
JP2005151827A (ja) * 2003-11-21 2005-06-16 Meiji Seika Kaisha Ltd 食用組成物

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Publication number Priority date Publication date Assignee Title
JPS5082242A (fr) * 1973-11-26 1975-07-03
JPS566249B2 (fr) * 1974-12-27 1981-02-10
JP2002114656A (ja) * 2000-10-05 2002-04-16 Nippon Zettoc Co Ltd 口腔用組成物用基剤及び口腔用組成物
JP2003219809A (ja) * 2002-01-29 2003-08-05 Lion Corp 糖衣製品
WO2008133103A1 (fr) * 2007-04-19 2008-11-06 Lion Corporation Composition de gomme à mâcher enrobée de sucre et procédé de production de gomme à mâcher enrobé de sucre

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103283919A (zh) * 2012-03-01 2013-09-11 颜甄仪 糖果的制备方法

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JP5663852B2 (ja) 2015-02-04
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CN102480990B (zh) 2013-10-16
JP2011041485A (ja) 2011-03-03
KR20120055633A (ko) 2012-05-31

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