Chewing gum

 

(57) Abstract:

The invention relates to confectionery industry, namely the production of chewing gum. Chewing gum is an elastic basis of chewing gum, in many of which there is an inclusion of a filler, and the filler is a liquid or viscous food product with a water content of more than 15%, enclosed in a shell of another food material and is not dissolved therein selected from the group of: caramelized sugar, chocolate, honey, gelatin. This shell prevents the contact of the filler mass elastic foundations chewing gum and has a thickness of more than 0.1 mm, and the mass elastic foundations chewing gum has at least one such inclusion of filler. Liquid food product may be weak or strong alcoholic drink. Taste, attached to the elastic basis, may not coincide with the taste of liquid or viscous food product filler. Chewing gum may have a spherical shape. In another particular case execution chewing gum has the shape of a food product, and the taste of elastic foundations chewing gum meets the taste of this food product is LEM, containing more than 15% moisture, for example alcoholic beverages, using only elastic Foundation chewing gum, without the introduction of other water-soluble ingredients of chewing gum. The finished chewing gum has a new taste and original consumer properties that extend the range of chewing gum. 6 C.p. f-crystals.

The invention relates to confectionery industry, namely the production of chewing gum.

Currently, a wide range of different taste, appearance and purpose of varieties of chewing gum.

One of the main characteristics of any chewing gum is its organoleptic characteristics - texture, taste and aroma.

For this reason, one of the directions of improvement of such products is associated with the development of new formulations of chewing gum, including the use of original flavors, fillers and flavorings, as well as with the technology of their production.

So, in the chewing gum composition, intended to give fresh breath, make the products of vital activity of microorganisms isolated ka is but giving chewing gum pleasant for the consumer aroma [U.S. Patent 4.634.588, 1987].

Flavorings can tell chewing gum, for example, the taste and aroma of essential oils, fruits, beans, coffee and cocoa, alcoholic beverages, spices and seasonings.

These flavour components injected into the chewing gum composition in amounts of from 0.6 wt.% up to 1.5 wt.% [U.S. patent 4.514.422, 1985].

Such flavoring substance in the amount of 0.3 to 2.5 wt.%, in particular, can be components of chewing gum in the center of which form the internal cavity of the mass of chewing gum without additional barrier and fill it with this flavoring substance [U.S. Patent 5.236.720, 1993].

Flavorings that tells chewing gum flavor spices, condiments, alcoholic beverages may be included in the chewing gum in an encapsulated form or in the form of a combination with high-molecular substances such as polyvinyl esters [U.S. Patent 3.826.847, 1974]. However, the encapsulation of flavoring substances enclosed in tiny capsules and particles of flavoring substances are sufficiently dense texture and very low humidity, and, in addition, are not visible even armed look at the mass of chewing gum. Thus, immobilization of flavouring substances the CE chewing gum.

Famous chewing gum with an internal cavity filled with liquid. The basis of such chewing gum contains an elastomer, polyvinyl acetate, acetylated monoglyceride, wax, and auxiliary substances. The liquid component of the core of chewing gum, represents the aqueous phase, containing or not containing sugars. Additionally, it includes auxiliaries, such as thickeners, emulsifiers, binders, which prevent migration of the aqueous phase into the mass of chewing gum. This core of chewing gum can be in the form of a viscous mass, gel or relatively viscous thixotropic fluid. At the core of this chewing gum can be added flavouring or biologically active additives, such as vitamins or fruit juices [U.S. Patent 4.980.178, 1990].

Patented chewing gum, having a Central core filled with flavor liquid by adding thereto 0.1 to 10 wt.% ethanol, which improves the organoleptic characteristics of filling the Central core of chewing gum flavoring substances mint and fruit type [Japan Patent 56-137.850, 1981].

Described chewing gum, in which all or part of sweeteners for the Ah 5.5 to 12 wt.% the starch component of chewing gum has the consistency of rice cakes and it is possible to form a shell. This membrane covers the core of chewing gum, representing jam, jelly, ice cream and similar products. Chewing gum can be stored at very low temperature [European patent 0.202.350, 1986].

There is a chewing gum, comprising contain flavor and fragrances core encapsulated in a layer free from resinous mass, and in the subsequent layer containing a resinous mass, which is deposited using the process of encapsulating powdered resinous mass which is previously prepared by mixing the resinous mass with a softening agent, freezing the mixture, and then grinding into a powder (Patent RU 2131195 S1, 1999). Although this provides the ability to isolate the resinous mass from oily or fatty flavouring and aromatic substances, which usually destroy resinous mass, however, this approach is not suitable for isolation of water-soluble and soluble components in chewing gums with such fillers.

There are many different types of chewing gum, such as plates, small pieces with encapsulating shell or without it, stratetegies, chewing gum in the shell and extruded chewing gum.

There are a variety of chewing gum mass. Among the products of natural origin is most known for the following resinous mass: chicle, Dead Borneo and Pontianac, but most of the resinous mass gain in the form of rubber, gums and waxes. There are also synthetic resinous mass.

Know that all of the resinous mass may include only a certain amount of oily or fatty flavouring and aromatic substances, but the saturation of these substances causes the destruction of the resinous mass.

Itself resinous mass is a viscous solid mass, which in normal conditions is mixed with glucose and sugar and then appropriately formed.

Usually all the chewing gum composition containing chewing part of the elastic Gumienny, which are essentially free from water and is water-insoluble, water-soluble bulk portion and flavorings that are generally water-insoluble. Water-soluble part of the waste with a part of the flavor over time chewing. Part of the elastic framework is retained in the mouth during chewing.

Elastomers may include polyisobutylene, butyl rubber (copolymer of isobutylene with isoprene and butadiene-styrene rubber, as well as natural latexes such as chicly. Solvents elastomers are often resins such as terpene resins. Plasticizers, sometimes referred to as softeners, are usually fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils and cocoa butter. Commonly used waxes include paraffin wax, microcrystalline and natural waxes, such as beeswax and Carnauba wax. Microcrystalline waxes, especially waxes with a high degree of crystallinity, can be considered as thickeners or texture modifiers.

Elastic resin also typically includes an inorganic filler. They may be calcium carbonate, magnesium carbonate, talc, secondary is clucalc glycerol monostearate, lecithin and glycerol triacetate. In addition, the base may also contain optional ingredients such as antioxidants, dyes and fragrances.

Conventional chewing gum include mandatory water-soluble portion containing softeners, sweeteners, flavoring agents and combinations thereof. Sweeteners often play the role of fillers in the resin.

Obtained in the process of melting and mixing the above components of the intermediate - flexible chewing gum (referred to as a resin or concentrate basis) is then used in the manufacture of finished chewing gum in batch or continuous process, but alone it does not apply.

The closest analogue in our opinion is a chewing gum having an internal cavity filled with a concentrated fruit juice with a buffer system based on food acids [U.S. Patent 5.498.429, 1996]. The presence of a buffer system with the acid in the liquid filler inside lowers the rate of inversion of sugar in the shell and liquid filler, making chewing gum containing fruit juice fill to 5% by weight of liquid filler, therefore, a liquid such filler can be called only conditionally. In addition, this requirement restricts the use of other possible liquid fillers with a high content of moisture. In other drinks, such as alcoholic, this buffer system to apply it is impossible.

Thus, the flavoring substance may be incorporated in the chewing gum composition may be distributed in the form of capsules or can be localized in the Central part of chewing gum in the inner cavity. As flavouring substances mainly used in flavour and are used less often concentrated foods.

If flavouring substance localized in the inner cavity of chewing gum, the cavity is formed by the actual material of chewing gum, which is the boundary of the section. The moisture content of the product, filling the cavities in chewing gum, as a rule, does not exceed 12%, otherwise it may be destroyed or stratification of the entire structure of chewing gum.

It is assumed that the flavouring substance by itself or in combination with other substances used in the manufacture of specific varieties of chewing rnia is the creation of sustainable patterns of chewing gum with a liquid or viscous filler, containing more than 15% moisture, for example alcoholic beverages, using only elastic Foundation chewing gum, without the introduction of other water-soluble ingredients of chewing gum, with new taste and original consumer properties that extend the range of chewing gum.

This task is solved in that the chewing gum according to the invention is an elastic basis of chewing gum, in many of which there is at least one inclusion of the filler, and the filler is a liquid or viscous food product with a water content of more than 15%, enclosed in a shell with a thickness of more than 0.1 mm, preventing contact of the filler mass elastic foundations chewing gum from another food material selected from the group of: caramelized sugar, chocolate, honey, gelatin, and the filler is not soluble in the shell.

More specifically, the problem is solved, when the liquid food product is an alcoholic beverage. Alcoholic drink can be weak or strong alcoholic drink.

In the particular case of execution of chewing gum taste, attached to the elastic basis, not sovada may have a spherical shape. In another particular case execution chewing gum has the shape of a food product, and the taste of elastic foundations chewing gum meets the taste of this food product.

The invention consists in the following.

As the elastic material can be used any products, currently used as the basis of chewing gum, for example, the standard permitted in the United States [see US H1241, Steven P. Synosky, 1993]. Illustrative examples of suitable polymers as the basis of chewing gum include both natural and synthetic water-insoluble elastomers and rubber. Examples of suitable polymers include, without limitation, substances of vegetable origin such as chicle, jelutong, Balata, gutta-percha, Lechi capsi, sorva, gawlicki rubber, crown gum, natural rubber, Nispero, Rosalina, Perillo, nigergate, tuna, Gattaca and mixtures thereof. Examples of synthetic elastomers include, without limitation, copolymers of butadiene and styrene, polyisobutylene, copolymers of isoprene and isobutylene, polyethylene, polyvinyl acetate and mixtures thereof.

The amount of polymer used in the composition that forms the basis of chewing gum, a significant Eistence composition, the basis of chewing gum, and other components used in the composition for the finished chewing gum. Typically, the polymer is present in the composition that forms the basis of chewing gum, in an amount of about half or less of the total mass of the composition that forms the basis of chewing gum. However, in this case, the number of polymers take the maximum.

The composition that forms the basis of the chewing gum may also contain other conventional ingredients, including the elastomer solvents, emulsifiers, plasticizers, softeners, fillers, colorants, flavorings, and mixtures thereof.

Solvents elastomers help soften any elastomeric component of the composition that forms the basis of chewing gum. Suitable solvents elastomers may include such solvents elastomers, which are well known for these purposes, for example terpinene resin, such as pinene polymers, esters of methyl alcohol, glycerol and pentaerythritol with rosins and modified rosins, gum, such as, for example, hydrogenated, diarizonae and polymerized rosin and their mentalitet with partially hydrogenated rosin and gum rosin, ester of pentaerythritol with rosin and gum rosin, esters of glycerol rosin, esters of glycerol partially dimenisonal rosin and gum rosin, esters of glycerol with polymerized rosin and gum rosin, esters of glycerol with tall oil rosin, obtained by the distillation of tall oil, ester of glycerol rosin and gum rosin and the partially hydrogenated rosin and gum rosin and partially hydrogenated methyl ester of rosin and gum rosin and mixtures thereof.

Emulsifiers help to disperse immiscible components of the composition that forms the basis of chewing gum into a single stable system. The emulsifiers used in this invention include monoether of glycerol with stearic acid, lecithin, monoglycerides and diglycerides of fatty acids, monoether propylene glycol with stearic acid and similar substances and their mixtures. The preferred emulsifier is monoether of glycerol with stearic acid.

Plasticizers or softeners impart many desirable structural conditions and properties related to the consistency, composition, component of onepossible to penetrate into the structure of chewing gum, making the last plastic and less viscous. Effective plasticizers and softeners include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, triavir of glycerol with acetic acid, lecithin, monoether of glycerol with stearic acid, monoether propylene glycol with stearic acid, monoether of glycerol with acetic acid, glycerin, corn syrup high fructose, corn syrup, solution of sorbitol, hydrogenated starch hydrolysis and the like substances and their mixtures. Waxes, such as natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes, such as polyurethane waxes, polyethylene waxes, waxes based on petroleum waxes, microcrystalline waxes, wax-based compounds of the fatty series, monoether sorbitol with stearic acid, tallow, propylene glycol and mixtures thereof may also be included in the composition constituting the basis of chewing gum. Preferred softeners are hydrogenated vegetable oils, including soybean oil and cottonseed oil, which can be used separately or in combination, as well as glycerine. This is chewing.

The composition, which constitutes the basis of chewing gum, according to this invention may also include effective amounts, increase the volume, as, for example, mineral AIDS, which may serve as fillers and giving structure means. Effective mineral AIDS include calcium carbonate, magnesium carbonate, aluminum oxide, aluminum hydroxide, acid aluminum, talc, tricalcium phosphate, dicalcium phosphate and the like substances and their mixtures. These fillers or tools can be used in the composition that forms the basis of chewing gum, in varying amounts.

A number of other traditional ingredients may be optionally included in the composition constituting the basis of chewing gum, in effective amounts, such as colorants, antioxidants, preservatives, sweeteners, flavorings and the like.

Patented chewing gum is made of elastic foundations chewing gum, in many of which there is at least one Autonomous inclusion, representing primarily liquid food product, a limited layer is meets one or more Autonomous inclusions.

These inclusions represent a certain amount of natural food product, a limited layer of food material.

The food product may be viscous, such as jam, marmalade, etc., or liquid, for example an alcoholic beverage weak or strong, juice, beverage, milk, etc..

The moisture content of the filler exceeds at least the value of 15%.

Food material delimiting filler by weight of the basics of chewing gum, is different in nature from the food as filler. Food material forming the Autonomous inclusion of viscous or liquid food can be, for example, chocolate, carmelitani sugar, honey, gelatin, having sufficient mechanical strength, relative impermeability, and limited solubility.

The thickness of the layer of food material should be not less than 0.1 mm

If offline enable one, it is in the preferred embodiment of the invention forms a Central core, especially when chewing gum has a spherical shape.

Offline activation if more than one, evenly distributed in the mass basis revitalin Arial, form offline enable the food product, performs at least two functions.

On the one hand, it prevents direct contact of the food product with the basis of chewing gum that allows you to use as filler in natural food product with a moisture content above 15%. In addition, this shell does not allow to diffuse the moisture to the outside and thereby to destroy the complex structure of chewing gum.

On the other hand, the food material delimits the zone of chewing gum, which may have a different taste.

The taste of the food product and elastic foundations chewing gum may differ a great variety of their taste can be sweet, sour, salty, bitter, minty, spicy, and any other.

The latter means that the taste of a food product is presented as a standalone inclusion in the basis of chewing gum, may be different from the taste, given the basis of chewing gum. The ratio of the tastes basis of chewing gum and Autonomous include can be very different - these flavors can blend in or contrast with each other, to complement or enhance each d is substantial to expand the range of chewing gums with original and unexpected flavor characteristics.

For example, if the offline incorporation into chewing gum contains the pulp of strawberries, the basis of chewing gum can be given the taste of cream that provides a good harmony of flavors.

This seem interesting ways of making a chewing gum, when it has the form of any food product and the taste elastic foundations chewing gum meets the taste of this food product.

For example, when the offline turn contains cognac, the basis of elastic chewing gum can be given the taste, color and shape of a lemon that emphasize traditionally recognized as a good contrast of flavors. The thickness of the shell of edible material of caramelized sugar is 2 mm

If offline turn contains vodka, the basis of elastic chewing gum can be given the taste, color and shape salted cucumber. The thickness of the shell of edible material from chocolate is 1 mm

If offline turn contains beer, the basis of elastic chewing gum can be given the taste, color and shape of a peanut. The thickness of the shell of edible material from honey is 3 mm

Even more interesting than polucheniya contrast with each other - chewing gum has, for example, taste and shape of bitter pepper, and inside a sweet raspberry drink. The thickness of the shell of edible material of gelatin is 0.5 mm

Technical result achieved is as follows.

Food material forming the Autonomous include food, prevents direct contact of the food product with the basis of chewing gum that allows you to use as filler in natural food product with a moisture content above 15%. In addition, this shell does not allow to diffuse the moisture to the outside and thereby to destroy the complex layered structure of chewing gum.

Used flexible chewing gum and shell from the food product according to the invention allow to create a sustainable structure of chewing gum in the presence of liquid or viscous filler containing more than 15% moisture. As before, the elastic basis of chewing gum, without the introduction of other water-soluble ingredients of the chewing gum itself is not used, then use it as the main chewing masses with strong structure with zakontrastniy components contributing to a gradual softening or delamination, consequently, the fracture patterns of chewing gum with the inner shells and fillings. Use only water-insoluble flexible framework enables the creation around the shell of the food material with filler impermeable, elastic, fixed, containment and at the same time, chewable mass which exerts a uniform pressure on this inner part, thus preventing leakage of the filler and the deformation of the shell, and thereby contribute to building strong and sustainable patterns of chewing gum. In addition, this flexible can be used without requiring additional coverage of its usual in these cases, enrobing syrup-based sugars or sweeteners. Itself flexible in this case can provide protection of the entire chewing gum from the adverse effects of external conditions during storage, such as changes in humidity, temperature, effect light, microorganisms, and therefore damage.

The resulting chewing gum has a new taste and original consumer characteristics, which allows to expand the range of chewing gum.

The agreement is rastvorimoi and water-soluble parts, only water-insoluble portion of the elastic Foundation - a large part with the minimum quantity of other components of the framework

Chewing gum with filler inside according to this invention can be manufactured as conventional chewing gum with filler inside in accordance with methods known in this field. For example, can be used in the apparatus and method described in U.S. patents NN 3806290 and 3857963, the method and apparatus disclosed in the application EN 94046402 A1, 1996, and similar technologies for liqueur chocolates [see Candy. Modern technology. M: Food industry, 1979, S. 269-278].

For example, the basis for the gum is added in molten form into the reactor or mixer for the manufacture of chewing gum, other ingredients, such as emulsifiers, softeners and flavoring, then add in the reactor for the manufacture of chewing gum and mix to obtain a homogeneous mass. Parallel to produce semi-finished food material: caramelized sugar, chocolate, honey, gelatin, which can plastically deform, and its size is smaller than the size of the desired finished product is chewing gum. Prefabricated pomest pressure. The fluid is viscous or liquid filler is fed under pressure to the inside of the semi-product of the food material to match a given configuration to obtain a finished product. Thus obtained product is disconnected from the source of fluid under pressure and removed from the form. It is then introduced into the mass elastic foundations with getting ready chewing gum. In the case of chewing gum production with multiple Autonomous inclusions of liquid or viscous filler a few shells with filling receive, for example, in the above manner and contribute with stirring in a mass of elastic foundations with getting ready chewing gum.

The above implementation of chewing gum will significantly expand the range of gum for adults and can serve as a well-selling product in areas traditionally frequented by young people.

1. Chewing gum, representing an elastic basis of chewing gum, in many of which there is at least one inclusion of the filler, and the filler is a liquid or viscous food product with a water content of more than 15%, enclosed in a shell with a thickness of more than 0.1 mm, with the alarm from the group of: caramelized sugar, chocolate, honey, gelatin, and the filler is not soluble in the shell.

2. Chewing gum under item 1, characterized in that the liquid food product is an alcoholic beverage.

3. Chewing gum under item 2, wherein the alcoholic beverage is a weak alcoholic drink.

4. Chewing gum under item 2, wherein the alcoholic beverage is an alcoholic beverage.

5. Chewing gum according to any one of paragraphs. 1-4, characterized in that the taste, attached to the elastic basis, does not match the taste of liquid or viscous food product.

6. Chewing gum according to any one of paragraphs. 1-5, characterized in that it has a spherical shape.

7. Chewing gum according to any one of paragraphs. 1-5, characterized in that it has the shape of a food product, and the taste of elastic foundations chewing gum meets the taste of this food product.

 

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