JP4553832B2 - Chewing gum and method for producing the same - Google Patents
Chewing gum and method for producing the same Download PDFInfo
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Description
本発明は、糖質、ガムベース及びシード剤を含むチューインガム生地を成形型に充填して成型したチューインガム及びその製造方法に関するものである。 The present invention relates to a chewing gum obtained by filling a mold with a chewing gum dough containing a saccharide, a gum base and a seed agent, and a method for producing the same.
チューインガムの成型方法には大きく2つの方法が知られている。すなわち、1）一般に、ガムベースに糖質、香料、酸味料、着色料等を添加、混合したチューインガム生地を圧延ロール（特許文献1）等で成型する方法と、また、2）前記原料を混合したチューインガム生地を粉末もしくは顆粒化したものを打錠により成型する方法とがある（特許文献2）。一方、チューインガムとキャンディを合わせたチューイングキャンディとも呼べるようなものも知られている（特許文献3〜4）。 There are two known chewing gum molding methods. That is, 1) In general, sugar, fragrance, acidulant, colorant, etc. are added to the gum base, and the mixed chewing gum dough is molded with a rolling roll (Patent Document 1), and 2) the raw materials are mixed. There is a method in which a chewing gum dough powdered or granulated is molded by tableting (Patent Document 2). On the other hand, what can also be called chewing candy which combined chewing gum and candy is also known (patent documents 3-4).
しかし、前記のチューイングキャンディの製造方法は、キャンディとガムベースを加熱溶融状態にして混合したのち、ある一定温度に冷却して、圧延、成型し、裁断するという従来型の域を出ていない。
以上のように、従来の1）の成型法においては、圧延をし、裁断という2つの工程が含まれ、その工程を単純化することが望まれている。また、最近のような多種多様なチューインガムが出回っている状況では、チューインガムの風味のみならず、食感などに変化や面白さを付加することが望まれている。
However, the above-mentioned method for producing a chewing candy does not go beyond the conventional area where the candy and the gum base are mixed in a heated and melted state, then cooled to a certain temperature, rolled, molded and cut.
As described above, the conventional molding method 1) includes two processes of rolling and cutting, and it is desired to simplify the process. In addition, in a situation where a wide variety of chewing gums are on the market recently, it is desired to add not only the flavor of chewing gum but also the texture and the like to the texture.
本発明は、チューインガムにおいて、新しい成型方法、及びそれにより新奇な食感を有するチューインガムを提供することを課題とした。 An object of the present invention is to provide a chewing gum that has a novel molding method and thereby has a new texture.
然るに本発明は、前記課題を解決するために、鋭意検討した結果、チューインガム生地を成形型に充填し、冷却固化し、剥離することにより下記のようなチューインガムの新規な製造方法とその製造方法により得られる新奇なチューインガムを提供することに成功した。すなわち、本発明は以下に示すものである。
（１）糖質、ガムベース及びシード剤を含むチューインガム生地を成形型に充填して成型し、冷却固化し、剥離することに特徴のあるチューインガムの製造方法。
（２）チューインガム生地が、糖質とガムベースを混合し、１１０〜１６０℃で加熱して、糖質を溶融させた後、前記混合物を６５〜９５℃まで冷却し、シード剤を添加することにより製造されることに特徴のある（１）に記載のチューインガムの製造方法。
（３）チューインガム生地が、糖質を１１０〜１６０℃で加熱溶融した後、前記糖質を６５〜９５℃まで冷却してシード剤を添加するとともにガムベースを混合することにより製造されることに特徴のある（１）に記載のチューインガムの製造方法。
（４）シード剤がチューインガムに含まれる糖質と同一糖質の結晶粉末である（１）乃至（３）の何れかに記載のチューインガムの製造方法。
（５）糖質が、キシリトール、エリスリトール、ソルビトール、マルチトールから選択される１種以上の糖質を含むことに特徴のある（１）乃至（４）の何れかに記載のチューインガムの製造方法。
（６）キシリトール、エリスリトール、ソルビトール、マルチトールから選択される１種以上の糖質の含有量が糖質全重量の８０〜１００重量％である（５）に記載のチューインガムの製造方法。
However, in order to solve the above-mentioned problems, the present invention, as a result of intensive studies, filled a chewing gum dough into a mold, cooled and solidified, and peeled off to produce the following new chewing gum manufacturing method and manufacturing method thereof as follows. We have succeeded in providing a new chewing gum that can be obtained. That is, the present invention is as follows.
(1) A method for producing chewing gum characterized by filling a mold with a chewing gum dough containing a saccharide, a gum base and a seed agent, molding, cooling and solidifying, and peeling.
(2) The chewing gum dough mixes the saccharide and gum base, heats at 110-160 ° C. to melt the saccharide, then cools the mixture to 65-95 ° C. and adds the seed agent The method for producing a chewing gum according to (1), which is characterized by being produced.
(3) A chewing gum dough is produced by heating and melting sugar at 110 to 160 ° C., cooling the sugar to 65 to 95 ° C., adding a seed agent and mixing the gum base. The method for producing a chewing gum according to (1).
(4) The method for producing a chewing gum according to any one of (1) to (3), wherein the seed agent is a crystalline powder of the same saccharide as the saccharide contained in the chewing gum.
(5) The method for producing a chewing gum according to any one of (1) to (4), wherein the saccharide includes one or more saccharides selected from xylitol, erythritol, sorbitol, and maltitol.
(6) The method for producing a chewing gum according to (5), wherein the content of one or more saccharides selected from xylitol, erythritol, sorbitol, and maltitol is 80 to 100% by weight of the total saccharide weight.
本発明により、圧延、裁断といった成型のための工程が必要なくなり、ダイレクトに成型することが可能となる。また、成形型を自由に選択できるため成形可能な形の範囲が広がる。また、本発明により得られるチューインガムは、噛みだしはキャンデーのような歯切れ感があるが、咀嚼するにつれてチューイング性が出てくるため、従来のチューインガムとは異なる食感が得られる。 The present invention eliminates the need for molding processes such as rolling and cutting, and enables direct molding. Further, since the mold can be freely selected, the range of shapes that can be molded is widened. In addition, the chewing gum obtained by the present invention has a crisp feeling like a candy, but since chewing properties appear as it is chewed, a texture different from that of conventional chewing gum is obtained.
本発明は、糖質、ガムベース及びシード剤を含むチューインガム生地の製造方法において、加熱して糖質を一旦溶融させることが必要である。ガムベースを含んだ状態で糖質を溶融してもよいし、糖質のみを予め溶融した後に、該溶融した糖質にガムベースを加えてもよい。溶融温度は１１０〜１６０℃が好ましい。ガムベースと糖質を加熱して糖質を溶融させたものは、ガムベースと溶融した糖質が分離した状態となっており、このままではチューインガム生地とはならない。シード剤については後述するが、ガムベースと溶融した糖質が分離しないようにするために、シード剤を添加する。 In the present invention, in the method for producing a chewing gum dough containing a saccharide, a gum base and a seed agent, it is necessary to heat the saccharide once to melt. The saccharide may be melted with the gum base included, or after only the saccharide is melted in advance, the gum base may be added to the melted saccharide. The melting temperature is preferably 110 to 160 ° C. What melt | dissolved the saccharide | sugar by heating a gum base and saccharide | sugar is in the state from which the moth | base and the melt | dissolved saccharide | sugar were isolate | separated, and it will not become chewing gum dough as it is. The seed agent will be described later, but a seed agent is added to prevent separation of the gum base and the molten sugar.
ガムベースは、例えば、チクル等の天然樹脂、ロジンのグリセリンエステルであるエステルガム、酢酸ビニル、ポリイソブチレンあるいはポリブテンなどの合成ゴム等が挙げられ、通常のチューインガムに使用するものが使用できる。また、ガムベースの配合量はチューインガム生地全体の１０〜４０重量％が好ましい。糖質としては、グルコースやマンノース等の単糖、スクロース、トレハロースやマルトース等の二糖、ラフィノースやスタキオノース等のオリゴ糖、キシリトール、エリスリトール、ソルビトール、マルチトール、パラチニットなどの糖アルコール、水飴等、通常チューインガムに使用するものを使用できる。また、糖質の配合量はチューインガム生地全体の５０〜９０重量％が好ましいが、特にキシリトール、エリスリトール、ソルビトール、マルチトールから選択される１種以上の糖質が糖質全重量の８０重量％以上であると流動状態を保持しやすく、また型に充填後に固化しやすいので好ましい。また、糖質を溶融するときに水や水飴等を添加して、水分を含んだ状態で加熱すると溶融しやすい。 Examples of the gum base include natural resins such as chicle, ester gum which is glycerin ester of rosin, synthetic rubber such as vinyl acetate, polyisobutylene or polybutene, and those used for ordinary chewing gum can be used. The blending amount of the gum base is preferably 10 to 40% by weight of the whole chewing gum dough. Sugars include monosaccharides such as glucose and mannose, disaccharides such as sucrose, trehalose and maltose, oligosaccharides such as raffinose and stachyose, sugar alcohols such as xylitol, erythritol, sorbitol, maltitol, and palatinit, chickenpox, etc. What is used for chewing gum can be used. The amount of the saccharide is preferably 50 to 90% by weight of the whole chewing gum dough, but at least one saccharide selected from xylitol, erythritol, sorbitol and maltitol is 80% by weight or more of the total weight of the saccharide. If it is, it is easy to maintain a fluid state, and since it is easy to solidify after filling a mold, it is preferable. In addition, when a carbohydrate is melted, it is easily melted by adding water or starch syrup and heating it in a state containing moisture.
ガムベースと混合後又は単独で加熱して糖質を溶融した後、冷却してシード剤を添加する。このとき冷却温度は６５〜９５℃が好ましい。本発明のシード剤とは、溶融した糖質を起晶させる増粘促進剤であり、得られるチューインガムに含有される糖質と同一の糖質結晶であるのが好ましい。また、シード剤の添加量の割合は、溶融した糖質に対して４〜３０重量％が好ましく、溶融した糖質中に含まれる、シード剤と同一の糖質に対しては５〜４０重量％が好ましい。シード剤を添加しないとカムベースと溶融した糖質が分離した状態のままであり、ガムベースと糖質が一体化したチューインガム生地を得ることができない。 After mixing with the gum base or heating alone to melt the sugar, it is cooled and the seed agent is added. At this time, the cooling temperature is preferably 65 to 95 ° C. The seed agent of the present invention is a thickening accelerator for crystallizing molten sugar, and is preferably the same sugar crystal as the sugar contained in the resulting chewing gum. Further, the ratio of the added amount of the seed agent is preferably 4 to 30% by weight with respect to the molten saccharide, and 5 to 40% with respect to the same saccharide as the seed agent contained in the molten saccharide. % Is preferred. If the seed agent is not added, the cam base and the molten sugar remain separated, and a chewing gum dough in which the gum base and the sugar are integrated cannot be obtained.
ガムベースを含まない状態で糖質を溶融した場合は、シード剤とともにガムベースを加えてもよい。また、香料、酸味料、着色料、スクラロースやアセスルファムカリウム等の高甘度甘味料、ライスワックスやカルナバワックス等のワックス、飽和脂肪酸のステアリン酸主体のモノグリセリド、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステルなどの乳化剤や炭酸カルシウムやタルクなどの無機質充填剤等の原料を加えてもよく、添加する場合、糖質の溶融前に加えてもよく、溶融後もしくはシード剤添加後に加えてもよい。熱に弱いものは成形型に充填する直前にチューインガム生地に加えたり、チューインガム生地とは別々に成形型に充填してもよい。 When the saccharide is melted without the gum base, the gum base may be added together with the seed agent. In addition, flavorings, acidulants, coloring agents, high sweetness sweeteners such as sucralose and acesulfame potassium, waxes such as rice wax and carnauba wax, monoglycerides based on stearic acid of saturated fatty acids, sucrose fatty acid esters, sorbitan fatty acid esters, etc. Raw materials such as emulsifiers, inorganic fillers such as calcium carbonate and talc may be added. When they are added, they may be added before melting of the saccharide, or after melting or after addition of the seed agent. What is weak against heat may be added to the chewing gum dough immediately before filling the mold, or may be filled separately from the chewing gum dough.
チューインガム生地を成形型に充填後、冷却してチューインガム生地を固化させる。成形型としては、樹脂型、金属型、シリコン型、スターチ型等を使用できる。充填したチューインガム生地を固化するための冷却の温度は５〜３０℃にするのが好ましい。また、シリコン型、スターチ型等の変形することで内容物の剥離が可能な型以外を使用する場合は、底面に穴が空いており、その穴にピンを差し込んで底面の一部とした構成の成形型を使用すると、剥離するときに穴に差し込んだピンを押すことで、チューインガムが型から押し出されやすくなるため好ましい。２種以上の異なったチューインガム生地を充填して、風味や色、咀嚼感等の異なる２種以上のチューインガム生地が一体となったチューインガムを作ることもできる。また、種々の形状の成形型を使用することにより、半球状、ハート状、葉状、円錐状等の色々な形状のチューインガムを作ることが可能である。また、得られたチューインガムに糖衣を施す等の加工を行ってもよい。 After filling the chewing gum dough into the mold, it is cooled to solidify the chewing gum dough. As the mold, a resin mold, a metal mold, a silicon mold, a starch mold, or the like can be used. The cooling temperature for solidifying the filled chewing gum dough is preferably 5 to 30 ° C. In addition, when using a mold other than a mold that can be peeled off by deformation, such as a silicon mold or a starch mold, a hole is formed in the bottom surface, and a pin is inserted into the hole to form a part of the bottom surface. When the mold is used, it is preferable that the chewing gum is easily pushed out of the mold by pressing the pin inserted into the hole when peeling. Two or more different chewing gum doughs can be filled to produce a chewing gum in which two or more different chewing gum doughs having different flavors, colors, chewing feelings, and the like are integrated. In addition, by using molds having various shapes, chewing gums having various shapes such as hemisphere, heart shape, leaf shape, and cone shape can be made. Further, the obtained chewing gum may be subjected to processing such as sugar coating.
以下に実施例を示し、本発明を具体的に説明するが、本発明はこれに限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto.
実施例１
ガムベース２０重量部、キシリトール６０重量部、水飴（糖度７５）６重量部、乳化剤０．２重量部を混合し、１３０℃まで加熱した。これを８５℃まで冷却し、香料４重量部、色素０．５重量部、酸味料２重量部を添加混合した。そしてシード剤としてキシリトール結晶粉末８重量部を添加混合すると、結晶が析出しガムベースと糖の溶融液が一体となった、流動性を有するチューインガム生地を得た。このチューインガム生地を縦２０ｍｍ、横１２ｍｍ、深さ８ｍｍの金属型に２ｇ充填し、２０℃まで冷却した。本金属型は、底面に穴が空いており、その穴にピンを差し込んで底面の一部とした構成であり、ピンを押し出すことでチューインガムを剥離した。得られたチューインガムは、食したときにキャンディのような硬く弾力性のない食感であったが、咀嚼するにつれ弾力性が出て、チューインガム様の食感となった。
Example 1
20 parts by weight of gum base, 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 parts by weight of emulsifier were mixed and heated to 130 ° C. This was cooled to 85 ° C., and 4 parts by weight of a fragrance, 0.5 parts by weight of a dye, and 2 parts by weight of a sour agent were added and mixed. When 8 parts by weight of xylitol crystal powder was added and mixed as a seed agent, crystals were deposited, and a chewing gum dough having fluidity in which a gum base and a sugar melt were integrated. 2 g of this chewing gum dough was filled in a metal mold having a length of 20 mm, a width of 12 mm, and a depth of 8 mm, and cooled to 20 ° C. This metal mold has a structure in which a hole is formed in the bottom surface and a pin is inserted into the hole to form a part of the bottom surface, and the chewing gum is peeled off by extruding the pin. The chewing gum obtained had a hard and non-elastic texture like candy when eaten, but it became more elastic as it chewed and became a chewing gum-like texture.
実施例２
エリスリトール５４重量部、マルチトール６重量部、水飴（糖度７５）６重量部、乳化剤０．２重量部を混合し、１５０℃まで加熱した。これを８０℃まで冷却し、香料４重量部、色素０．５重量部、酸味料２重量部を添加混合した。そしてガムベース２０重量部及びシード剤としてエリスリトール結晶粉末８重量部を添加混合すると、結晶が析出しガムベースと糖の溶融液が一体となった、流動性を有するチューインガム生地を得た。このチューインガム生地を縦２０ｍｍ、横１２ｍｍ、深さ８ｍｍのスターチ型に２ｇ充填し、２０℃まで冷却した。スターチ型を篩い落とすことでチューインガムを取り出した。このチューインガムに砂糖７２重量部、プルラン２重量部と水２６重量部からなる糖衣液を用いて、ハード掛けにより糖衣を施した。得られた糖衣チューインガムは、食したときにキャンディのような硬く弾力性のない食感であったが、咀嚼するにつれ弾力性が出て、チューインガム様の食感となった。
Example 2
54 parts by weight of erythritol, 6 parts by weight of maltitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 parts by weight of an emulsifier were mixed and heated to 150 ° C. This was cooled to 80 ° C., and 4 parts by weight of a fragrance, 0.5 parts by weight of a dye, and 2 parts by weight of a sour agent were added and mixed. Then, 20 parts by weight of gum base and 8 parts by weight of erythritol crystal powder as a seed agent were added and mixed to obtain a chewing gum dough having fluidity in which crystals were precipitated and the gum base and sugar melt were integrated. 2 g of this chewing gum dough was filled into a starch mold having a length of 20 mm, a width of 12 mm, and a depth of 8 mm, and cooled to 20 ° C. The chewing gum was taken out by sieving the starch mold. The chewing gum was sugar-coated with a hard coat using a sugar-coating liquid consisting of 72 parts by weight of sugar, 2 parts by weight of pullulan and 26 parts by weight of water. The obtained sugar-coated chewing gum had a hard and non-elastic texture like candy when eaten, but became elastic and chewing gum-like texture as it was chewed.
実施例３
ガムベース２０重量部、キシリトール３０重量部、エリスリトール３０重量部、水３重量部、乳化剤０．２重量部を混合し、１５０℃まで加熱した。これを７５℃まで冷却し、香料４重量部、色素０．５重量部、酸味料２重量部を添加混合した。そしてシード剤としてキシリトール結晶粉末８重量部を添加混合すると、結晶が析出しガムベースと糖の溶融液が一体となった、流動性を有するチューインガム生地を得た。このチューインガム生地を縦２０ｍｍ、横１２ｍｍ、深さ８ｍｍの金属型に２ｇ充填し、３０℃まで冷却した。本金属型は、底面に穴が空いており、その穴にピンを差し込んで底面の一部とした構成であり、ピンを押し出すことでチューインガムを剥離した。得られたチューインガムは、食したときにキャンディのような硬く弾力性のない食感であったが、咀嚼するにつれ弾力性が出て、チューインガム様の食感となった。
Example 3
20 parts by weight of gum base, 30 parts by weight of xylitol, 30 parts by weight of erythritol, 3 parts by weight of water and 0.2 parts by weight of emulsifier were mixed and heated to 150 ° C. This was cooled to 75 ° C., and 4 parts by weight of a fragrance, 0.5 parts by weight of a dye, and 2 parts by weight of a sour agent were added and mixed. When 8 parts by weight of xylitol crystal powder was added and mixed as a seed agent, crystals were deposited, and a chewing gum dough having fluidity in which a gum base and a sugar melt were integrated. 2 g of this chewing gum dough was filled in a metal mold having a length of 20 mm, a width of 12 mm, and a depth of 8 mm, and cooled to 30 ° C. This metal mold has a structure in which a hole is formed in the bottom surface and a pin is inserted into the hole to form a part of the bottom surface, and the chewing gum is peeled off by extruding the pin. The chewing gum obtained had a hard and non-elastic texture like candy when eaten, but it became more elastic as it chewed and became a chewing gum-like texture.
実施例４
ガムベース２０重量部、ソルビトール６０重量部、水飴（糖度７５）６重量部、乳化剤０．２重量部を混合し、１５０℃まで加熱した。これを９０℃まで冷却し、香料４重量部、色素０．５重量部、酸味料２重量部を添加混合した。そしてシード剤としてソルビトール結晶粉末５重量部を添加混合すると、結晶が析出しガムベースと糖の溶融液が一体となった、流動性を有するチューインガム生地を得た。このチューインガム生地を縦２０ｍｍ、横１２ｍｍ、深さ８ｍｍの金属型に２ｇ充填し、２０℃まで冷却した。本金属型は、底面に穴が空いており、その穴にピンを差し込んで底面の一部とした構成であり、ピンを押し出すことでチューインガムを剥離した。得られたチューインガムは、食したときにキャンディのような硬く弾力性のない食感であったが、咀嚼するにつれ弾力性が出て、チューインガム様の食感となった。
Example 4
20 parts by weight of gum base, 60 parts by weight of sorbitol, 6 parts by weight of starch syrup (sugar content 75), and 0.2 parts by weight of emulsifier were mixed and heated to 150 ° C. This was cooled to 90 ° C., and 4 parts by weight of a fragrance, 0.5 parts by weight of a dye, and 2 parts by weight of a sour agent were added and mixed. When 5 parts by weight of sorbitol crystal powder was added and mixed as a seed agent, crystals were precipitated, and a chewing gum dough having fluidity in which a gum base and a sugar melt were integrated. 2 g of this chewing gum dough was filled in a metal mold having a length of 20 mm, a width of 12 mm, and a depth of 8 mm, and cooled to 20 ° C. This metal mold has a structure in which a hole is formed in the bottom surface and a pin is inserted into the hole to form a part of the bottom surface, and the chewing gum is peeled off by extruding the pin. The chewing gum obtained had a hard and non-elastic texture like candy when eaten, but it became more elastic as it chewed and became a chewing gum-like texture.
実施例５
ガムベース２０重量部、マルチトール５６重量部、水飴（糖度７５）１０重量部、乳化剤０．２重量部を混合し、１５５℃まで加熱した。これを９０℃まで冷却し、香料４重量部、色素０．５重量部、酸味料２重量部を添加混合した。そしてシード剤としてマルチトール結晶粉末７重量部を添加混合すると、結晶が析出しガムベースと糖の溶融液が一体となった、流動性を有するチューインガム生地を得た。このチューインガム生地を縦２０ｍｍ、横１２ｍｍ、深さ８ｍｍの金属型に２ｇ充填し、２０℃まで冷却した。本金属型は、底面に穴が空いており、その穴にピンを差し込んで底面の一部とした構成であり、ピンを押し出すことでチューインガムを剥離した。得られたチューインガムは、食したときにキャンディのような硬く弾力性のない食感であったが、咀嚼するにつれ弾力性が出て、チューインガム様の食感となった。
Example 5
20 parts by weight of gum base, 56 parts by weight of maltitol, 10 parts by weight of starch syrup (sugar content 75) and 0.2 parts by weight of emulsifier were mixed and heated to 155 ° C. This was cooled to 90 ° C., and 4 parts by weight of a fragrance, 0.5 parts by weight of a dye, and 2 parts by weight of a sour agent were added and mixed. When 7 parts by weight of maltitol crystal powder was added and mixed as a seed agent, crystals were precipitated, and a chewing gum dough having fluidity in which a gum base and a sugar melt were integrated. 2 g of this chewing gum dough was filled in a metal mold having a length of 20 mm, a width of 12 mm, and a depth of 8 mm, and cooled to 20 ° C. This metal mold has a structure in which a hole is formed in the bottom surface and a pin is inserted into the hole to form a part of the bottom surface, and the chewing gum is peeled off by extruding the pin. The chewing gum obtained had a hard and non-elastic texture like candy when eaten, but it became more elastic as it chewed and became a chewing gum-like texture.
比較例１
ガムベース２０重量部、キシトール６８重量部、水飴（糖度７５）６重量部、乳化剤０．２重量部、香料４重量部、色素０．５重量部、酸味料２重量部を混合しチューインガム生地を得た。このチューインガム生地を圧延ロールにて圧延後、縦２０ｍｍ、横１２ｍｍの型でプレスし、裁断し、２０℃に冷却して、１粒約２ｇのチューインガムを得た。得られチューインガムは、はじめから弾力性を有するものであった。
Comparative Example 1
A chewing gum dough is obtained by mixing 20 parts by weight of gum base, 68 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75), 0.2 parts by weight of emulsifier, 4 parts by weight of fragrance, 0.5 parts by weight of pigment, and 2 parts by weight of acidulant. It was. After rolling this chewing gum dough with a rolling roll, it was pressed with a 20 mm long and 12 mm wide mold, cut, cooled to 20 ° C., and about 2 g of chewing gum was obtained. The resulting chewing gum was elastic from the beginning.
比較例２
ガムベース２０重量部、キシリトール６０重量部、水飴（糖度７５）６重量部、乳化剤０．２重量部を混合し、１３０℃まで加熱した。これを８５℃まで冷却し、香料４重量部、色素０．５重量部、酸味料２重量部を添加混合した。得られたチューインガム生地は、糖の溶融液とガムベースが分離した状態のままであり、型に充填できなかった。
Comparative Example 2
20 parts by weight of gum base, 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 parts by weight of emulsifier were mixed and heated to 130 ° C. This was cooled to 85 ° C., and 4 parts by weight of a fragrance, 0.5 parts by weight of a dye, and 2 parts by weight of a sour agent were added and mixed. The obtained chewing gum dough remained in a state where the sugar melt and the gum base were separated, and could not be filled into the mold.
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