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WO2006126657A1 - Chewing-gum sans sucre - Google Patents

Chewing-gum sans sucre Download PDF

Info

Publication number
WO2006126657A1
WO2006126657A1 PCT/JP2006/310503 JP2006310503W WO2006126657A1 WO 2006126657 A1 WO2006126657 A1 WO 2006126657A1 JP 2006310503 W JP2006310503 W JP 2006310503W WO 2006126657 A1 WO2006126657 A1 WO 2006126657A1
Authority
WO
WIPO (PCT)
Prior art keywords
gum
sugarless
pga
chewing gum
quality
Prior art date
Application number
PCT/JP2006/310503
Other languages
English (en)
Japanese (ja)
Inventor
Kyoko Ishii
Yasuyuki Tomiyama
Original Assignee
Ajinomoto Co., Inc.
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 Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Publication of WO2006126657A1 publication Critical patent/WO2006126657A1/fr

Links

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
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention is a sugar-less gum that does not contain sucrose or has a reduced sucrose content, and uses ⁇ -polyglutamic acid (hereinafter sometimes abbreviated as ⁇ -PGA) to reduce bitterness.
  • ⁇ -PGA ⁇ -polyglutamic acid
  • the present invention relates to a sugarless gum of excellent quality that has a slow onset, has a long quality limit, and can be kneaded for a long time.
  • the chewing gum is roughly melted by heating a gum base (prepared by adding an emulsifier (such as glycerin fatty acid ester) or a softener (such as dibutyl phthalate) to a gum base, buccal acetate acetate, or ester gum) until soft.
  • a chewing gum dough is formed by adding saccharides (powder sugar, glucose, etc.), artificial sweeteners, flavors, organic acids (taenoic acid, malic acid, etc.) and, if necessary, colorants, and mixing and kneading. It is well known that it is created in this way.
  • Gum dough is subjected to various forming processes, such as thinly rolling it with a single mouth, cutting it, and cutting it into sheet gum.
  • An object of this invention is to provide the quality improvement method of sugarless gum.
  • sugarless gum has a lower calorie content than chewing gum using powdered sugar (sucrose) as a sweetener, but sugar alcohols have the effect of cutting the sweetness of high-intensity sweeteners. Yes, it may reduce the quality of chewing gum. Therefore, there is still room for improvement in terms of maintaining the post-sweetness.
  • the object of the present invention is to provide such an improved sugarless gum having a long after-sweetness 14.
  • the present invention relates to a sugarless gum that does not contain sucrose or has a reduced sucrose content, and that can be kneaded for a long time by blending ⁇ -PGA. .
  • the expression of the bitterness of sugarless gum is delayed, and the quality limit at which sweetness cannot be felt is prolonged. Also, this sugarless gum is a gum The texture is improved and the shelf life is improved.
  • Figure 1 shows the production flow of a sorbitol blended gum (Example 1).
  • FIG. 2 shows the production flow of maltitol-containing gum (Example 2).
  • FIG. 3 shows the production flow of xylitol-containing gum (Example 3).
  • Figure 4 shows the transition of the control score (preservation test).
  • Figure 5 shows the transition of the evaluation of v — PGA 1.0% additive (preservation test).
  • the method for producing the sugarless gum of the present invention uses sucrose as a sweetener, and even if it is used intensively, it is used in a smaller amount than the usual dose (about 65 to 75% by weight). Including the blending ratio of ingredients, except that sugar alcohols such as sorbitol, maltitol, xylitol, etc. All can be done by ordinary methods. For example, the effect of the present invention can be obtained even if sucrose is less than 0.5 g per 100 g of gum.
  • ⁇ -PGA is a polypeptide secreted by Bacillus bacteria such as Bacillus natto out of the cell, and can be obtained from a culture solution of Bacillus natto. The molecular weight varies depending on the cells, the culture method, and the purification method from the culture solution, and several thousand to several million are known.
  • An example of a commercially available product is “Karutake” manufactured by Ajinomoto Co., Inc.
  • the amount of y_PGA used in the raw material of sugarless gum is the amount that the effect of using T / —PGA when the other conditions (composition) are constant, generally the gum weight In contrast, in the range of 0.1 to 10% by weight, for example, about 1% by weight, this weight appears while the gum is being used, compared to the case where y-PGA is not used.
  • the onset of bitterness is slower, and the quality limit that makes sweetness unsatisfactory lasts longer, so you can chew gum for a longer time. It is sufficient if it is an amount, and it may be set appropriately by experiment according to the type of gum and the blending components.
  • Example 1 (chewing gum with sorbitol)
  • a maltitol-containing chewing gum was prototyped according to the formulation shown in Table 2 below and the manufacturing flow shown in FIG. Table 2 Gum maltitol gum (orange flavor)
  • Each of the gums prepared in Examples 1 to 3 was stored in an aluminum bouch and allowed to undergo an evaluation test after 1 day or more.
  • the evaluation method is as follows: First, as a preliminary training, swallow one control gum and maximize the sweetness. Each sample (with or without ⁇ -PGA) was chewed at a rate of 2 times / minute for 7 minutes using a panel (6 to 8 people) that made it possible to grasp the taste (5 points) and how the taste was expressed. The third item was evaluated. (1) Change in sweetness intensity: (Enter the taste intensity on the evaluation sheet every 30 seconds), (2) Onset time of bitterness and bad taste of gum base, and (3) Quality The time limit (the time when the taste is gone and I wanted to spit out). In addition, when moving on to the next sample, I put an interval of about 1 minute, drink water, and evaluated after losing the taste in the mouth.
  • Table 4 below shows the quality limit time (time required for spitting) for chewing gum for 7 minutes for each prototype gum.
  • Table 4 Quality limit time As can be seen from the results in Table 4, the addition of ⁇ -PGA can extend the quality limit time (the time until it becomes necessary to spit out the gum). Even after 7 minutes of chewing, “the peppermint flavor still remains” and “it can still be chewed because it is sweet” etc., and the effect of extending the quality limit was confirmed.
  • the gums made in trial in Example 1 were put into aluminum packaging sticks one by one and used for the maintenance test.
  • Storage temperature is 5 ° C as a standard, and stored at 24 ° C, 34 ° C, and 44 ° C for 3 months each. Evaluation was performed. The evaluation results for each item are shown in Figs. 4 and 5, and the comprehensive evaluation results are shown in Table 6. Table 5 Evaluation items for sensory evaluation
  • Table 7 shows the number of days for which the overall quality score of the 24 ° C stored product is 3 points, and compared to the control, the product with ⁇ -PGA The best-before period has been extended. Table 7 Best before date

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un chewing-gum sans sucre présentant des caractéristiques améliorées et contenant une teneur réduite ou nulle en sucrose, caractérisé en ce que du Ϝ-PGA est ajouté audit chewing-gum pour qu'il puisse être mâché sur une période de temps importante.
PCT/JP2006/310503 2005-05-23 2006-05-19 Chewing-gum sans sucre WO2006126657A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005-149373 2005-05-23
JP2005149373 2005-05-23

Publications (1)

Publication Number Publication Date
WO2006126657A1 true WO2006126657A1 (fr) 2006-11-30

Family

ID=37452080

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2006/310503 WO2006126657A1 (fr) 2005-05-23 2006-05-19 Chewing-gum sans sucre

Country Status (1)

Country Link
WO (1) WO2006126657A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010021411A1 (fr) * 2008-08-22 2010-02-25 味の素株式会社 Composition édulcorante contenant de la poly-ν-glutamine

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5831941A (ja) * 1981-08-20 1983-02-24 Ajinomoto Co Inc ジペプチド甘味料含有チユ−インガム
JPH02186959A (ja) * 1988-11-14 1990-07-23 Cultor Oy ダイエット用甘味剤
JPH11510161A (ja) * 1995-07-29 1999-09-07 ザ、プロクター、エンド、ギャンブル、カンパニー 口腔組成物
JP2001204441A (ja) * 1992-03-24 2001-07-31 Ajinomoto Co Inc 易吸収性ミネラル含有組成物及びそれを含有する飲食品
WO2005049050A1 (fr) * 2003-11-19 2005-06-02 Meiji Seika Kaisha, Ltd. Sialagogue et composition contenant ce compose, composition orale et composition alimentaire

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5831941A (ja) * 1981-08-20 1983-02-24 Ajinomoto Co Inc ジペプチド甘味料含有チユ−インガム
JPH02186959A (ja) * 1988-11-14 1990-07-23 Cultor Oy ダイエット用甘味剤
JP2001204441A (ja) * 1992-03-24 2001-07-31 Ajinomoto Co Inc 易吸収性ミネラル含有組成物及びそれを含有する飲食品
JPH11510161A (ja) * 1995-07-29 1999-09-07 ザ、プロクター、エンド、ギャンブル、カンパニー 口腔組成物
WO2005049050A1 (fr) * 2003-11-19 2005-06-02 Meiji Seika Kaisha, Ltd. Sialagogue et composition contenant ce compose, composition orale et composition alimentaire

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010021411A1 (fr) * 2008-08-22 2010-02-25 味の素株式会社 Composition édulcorante contenant de la poly-ν-glutamine
JPWO2010021411A1 (ja) * 2008-08-22 2012-01-26 味の素株式会社 ポリ−γ−グルタミン酸を含有する甘味料組成物
JP5625909B2 (ja) * 2008-08-22 2014-11-19 味の素株式会社 ポリ−γ−グルタミン酸を含有する甘味料組成物

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