JPH03272650A - Preparation of chewing gum - Google Patents
Preparation of chewing gumInfo
- Publication number
- JPH03272650A JPH03272650A JP2068440A JP6844090A JPH03272650A JP H03272650 A JPH03272650 A JP H03272650A JP 2068440 A JP2068440 A JP 2068440A JP 6844090 A JP6844090 A JP 6844090A JP H03272650 A JPH03272650 A JP H03272650A
- Authority
- JP
- Japan
- Prior art keywords
- chewing gum
- taste
- natural
- flavor
- sap
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 22
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000011347 resin Substances 0.000 claims abstract description 4
- 229920005989 resin Polymers 0.000 claims abstract description 4
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 claims abstract description 4
- 229920002554 vinyl polymer Polymers 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 3
- MDAXKAUIABOHTD-UHFFFAOYSA-N 1,4,8,11-tetraazacyclotetradecane Chemical compound C1CNCCNCCCNCCNC1 MDAXKAUIABOHTD-UHFFFAOYSA-N 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 claims 1
- 235000014214 soft drink Nutrition 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 abstract description 9
- 239000003765 sweetening agent Substances 0.000 abstract description 9
- 244000269722 Thea sinensis Species 0.000 abstract description 6
- 240000001794 Manilkara zapota Species 0.000 abstract description 5
- 235000011339 Manilkara zapota Nutrition 0.000 abstract description 5
- 229920001412 Chicle Polymers 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 230000001055 chewing effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 3
- 244000056139 Brassica cretica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 229940109275 cyclamate Drugs 0.000 description 2
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 241001116389 Aloe Species 0.000 description 1
- 244000144927 Aloe barbadensis Species 0.000 description 1
- 235000002961 Aloe barbadensis Nutrition 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 240000000691 Houttuynia cordata Species 0.000 description 1
- 235000013719 Houttuynia cordata Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、南米産サボジラの天然の樹液チクロを主材
とし、これに香料と甘味料を加えて製造する従来のチス
ウインガムに代え、甘味料の代りに魚類の味を加えたり
、漬物、根菜類の自然の味を加えて加工製造するチュウ
インガムの製造方法に関するものである。Detailed Description of the Invention (Field of Industrial Application) This invention is a sweetener that replaces the conventional chiswingum, which is produced by adding flavoring and sweetener to the natural sap of the South American sabotzilla cyclam. The present invention relates to a method for producing chewing gum by adding the flavor of fish or the natural flavor of pickles or root vegetables instead of chewing gum.
（従来の技術）
従来、チュウインガムは南米産サボジラの天然の樹液チ
クロを科学的に処理し、これに香料及び甘味料等を混入
加工することによって製造され、近時、二ツキ、薄荷等
も混入されるようになった。(Conventional technology) Traditionally, chewing gum has been manufactured by scientifically processing the natural sap of the South American sabotzilla, and adding flavoring agents, sweeteners, etc. to it. It started to be done.
近年、前記南米産サポジラの天然の樹液チクロの代りに
ビニール樹脂が代用されるようになった。In recent years, vinyl resin has come to be substituted for the natural sap cyclamate of the South American sapodilla.
（発明が解決しようとする課題）
しかし、従来のチュウインガムは、前記主材に加えるも
のとして香料と甘味料は不可欠のもので特に甘味料はな
くてはならないものであるが、この不可欠の甘味が健全
な歯をむしばんだり、体内の血糖値を高めたり、肥満を
促進することは医学界でも広く知られ、含有甘味料の削
減、甘味料に代る低カロリー甘味料の開発利用が要求さ
れている現況にある。(Problem to be solved by the invention) However, in conventional chewing gum, flavoring and sweetener are essential additions to the main ingredients, and sweetener is especially indispensable. It is widely known in the medical world that it destroys healthy teeth, increases blood sugar levels in the body, and promotes obesity, and there is a need to reduce the amount of sweeteners it contains and to develop and use low-calorie sweeteners to replace sweeteners. The current situation is that
（課題を解決するための手段）
上記要求に応えるために、本発明のチュウインガムの製
造方法は、南米産サボジラの天然の樹液チクロ又はビニ
ール樹脂を主材とする材料を加熱して練状にした中に香
料を添加した後、するめ、かつお、貝柱等の魚介類の味
又はシバ漬、ラッキョウ漬、ナラ漬等の漬物の味、キム
チ漬等の漬物の味又は抹茶、緑茶、はうじ茶等の茶類の
味を添加して製造するものである。(Means for Solving the Problems) In order to meet the above requirements, the method for producing chewing gum of the present invention involves heating and kneading a material whose main material is cyclamate, the natural sap of sabotzilla grown in South America, or vinyl resin. After flavoring is added, the taste of seafood such as dried plum, bonito, and scallops, or the taste of pickles such as shibazuke, rakkyo-zuke, and oak pickles, or the taste of pickles such as kimchi-zuke, or matcha, green tea, orchid tea, etc. It is manufactured by adding the flavor of tea.
（作 用）
上記のような方法によって製造方法にて作られたチュウ
インガムは、従来のチュウインガムと全く同じように口
にいれて噛む。(Function) Chewing gum produced by the method described above is put in the mouth and chewed in exactly the same way as conventional chewing gum.
（発明の効果）
本発明に係るチュウインガムの製造方法は上記のように
行われるので、製造されたチュウインガムは次のような
効果がある。(Effects of the Invention) Since the method for producing chewing gum according to the present invention is carried out as described above, the produced chewing gum has the following effects.
甘味料は一切含まれていないので、噛んでも健康を損な
うようなことは全くない。It doesn't contain any sweeteners, so chewing it won't pose any health risks.
魚介類の味を含んだチュウインガムは、例えばするめの
味を添加したものは噛むとするめの味が日中に広がり、
手軽にするめの味をあじわうことかできる。Chewing gum that contains the flavor of seafood, for example, has the flavor of dried mustard in it, and when you chew it, the taste of dried mustard spreads throughout the day.
You can enjoy the taste of rice easily.
又、緑茶の味を添加したチュウインガムを噛むと、何時
でも、好む場所でお茶の味をあじわうことかできる。Also, by chewing chewing gum flavored with green tea, you can enjoy the taste of tea whenever and wherever you like.
更に、薬草のエキス（アロエ、どくだみ等）を添加する
と、このチュウインガムを噛むことによって薬を服用し
たと同様の効果が得られる優れた効果がある。Furthermore, by adding extracts of medicinal herbs (aloe, dokudami, etc.), chewing this chewing gum has an excellent effect similar to that of taking medicine.
又、根菜類、例えば人蓼、アロエ等のエキスを混入して
製造したチュウインガムを噛むと、健康に役立つばかり
でなく、美容にも優れた効果を特徴とるIn addition, chewing chewing gum made by mixing extracts from root vegetables such as turmeric and aloe vera is not only beneficial for health but also has excellent beauty effects.
Claims (1)
材とする材料を加熱して練状にした中に香料を添加した
後、自然の味を添加したことを特徴とするチュウインガ
ムの製造方法。 ２）自然の味が魚類の味であることを特徴とする請求項
１記載のチュウインガムの製造方法。 ３）自然の味が漬物の味であることを特徴とする請求項
１記載のチュウインガムの製造方法。 ４）自然の味が茶の味であることを特徴とする請求項１
記載のチュウインガムの製造方法。 ５）自然の味が清涼飲料の味である請求項１記載のチュ
ウインガムの製造方法。 ６）自然の味が加工した根菜類の味であることを特徴と
する請求項１記載のチュウインガムの製造方法。[Scope of Claims] 1) A natural flavor is added after adding a flavoring agent to a material made by heating and kneading a material mainly composed of the natural sap of sabotzilla cyclam or vinyl resin. Chewing gum manufacturing method. 2) The method for producing chewing gum according to claim 1, wherein the natural taste is a fish taste. 3) The method for producing chewing gum according to claim 1, wherein the natural taste is a pickle taste. 4) Claim 1 characterized in that the natural taste is the taste of tea.
The method for producing chewing gum as described. 5) The method for producing chewing gum according to claim 1, wherein the natural taste is the taste of a soft drink. 6) The method for producing chewing gum according to claim 1, wherein the natural taste is the taste of processed root vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2068440A JPH03272650A (en) | 1990-03-20 | 1990-03-20 | Preparation of chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2068440A JPH03272650A (en) | 1990-03-20 | 1990-03-20 | Preparation of chewing gum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03272650A true JPH03272650A (en) | 1991-12-04 |
Family
ID=13373768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2068440A Pending JPH03272650A (en) | 1990-03-20 | 1990-03-20 | Preparation of chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03272650A (en) |
-
1990
- 1990-03-20 JP JP2068440A patent/JPH03272650A/en active Pending
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