KR100265032B1 - Chewing Gum Composition - Google Patents
Chewing Gum Composition Download PDFInfo
- Publication number
- KR100265032B1 KR100265032B1 KR1019980015218A KR19980015218A KR100265032B1 KR 100265032 B1 KR100265032 B1 KR 100265032B1 KR 1019980015218 A KR1019980015218 A KR 1019980015218A KR 19980015218 A KR19980015218 A KR 19980015218A KR 100265032 B1 KR100265032 B1 KR 100265032B1
- Authority
- KR
- South Korea
- Prior art keywords
- chewing gum
- weight
- red
- red wine
- grape seed
- Prior art date
Links
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 38
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 38
- 239000000203 mixture Substances 0.000 title claims abstract description 29
- 235000020095 red wine Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000000284 extract Substances 0.000 claims abstract description 24
- 241001593968 Vitis palmata Species 0.000 claims abstract description 23
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 20
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 20
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 20
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 239000000600 sorbitol Substances 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 239000004909 Moisturizer Substances 0.000 claims description 3
- 230000001333 moisturizer Effects 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 2
- 208000019622 heart disease Diseases 0.000 abstract description 10
- 206010008118 cerebral infarction Diseases 0.000 abstract description 7
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 6
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 5
- 208000007536 Thrombosis Diseases 0.000 abstract description 5
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 238000004040 coloring Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 8
- 108010012715 Superoxide dismutase Proteins 0.000 description 8
- 201000010099 disease Diseases 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000035622 drinking Effects 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 102000007330 LDL Lipoproteins Human genes 0.000 description 4
- 108010007622 LDL Lipoproteins Proteins 0.000 description 4
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 4
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000021283 resveratrol Nutrition 0.000 description 4
- 229940016667 resveratrol Drugs 0.000 description 4
- 241000219094 Vitaceae Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 229920002770 condensed tannin Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000007760 free radical scavenging Effects 0.000 description 3
- 235000001727 glucose Nutrition 0.000 description 3
- 229940087559 grape seed Drugs 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000024883 vasodilation Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 102000015779 HDL Lipoproteins Human genes 0.000 description 2
- 108010010234 HDL Lipoproteins Proteins 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000003974 emollient agent Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 1
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 201000006474 Brain Ischemia Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010065559 Cerebral arteriosclerosis Diseases 0.000 description 1
- 206010008120 Cerebral ischaemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920001991 Proanthocyanidin Polymers 0.000 description 1
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 1
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000002888 effect on disease Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 201000005851 intracranial arteriosclerosis Diseases 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 229920002414 procyanidin Polymers 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 츄잉껌 조성물에 관한 것으로서, 더욱 상세하게는 츄잉껌 제조시 적포도주 엑기스 분말, 적포도씨 추출물 또는 이들의 혼합물을 함유시킴으로써, 심장병, 동맥경화, 혈전형성 및 뇌경색을 예방할 수 있는 새로운 차원의 고기능성 츄잉껌 조성물에 관한 것이다.The present invention relates to a chewing gum composition, and more particularly, by containing red wine extract powder, red grape seed extract or a mixture thereof in the manufacture of chewing gum, a new level of high-functional chewing gum that can prevent heart disease, arteriosclerosis, thrombus formation and cerebral infarction It relates to a composition.
현대인들은 고지방 등의 고영양식, 운동부족 및 각종 스트레스 등으로 인하여, 소위 순환기 질환으로 알려진 심장병, 뇌경색 및 동맥경화 등의 질병이 많이 발생하게 되었다.Modern people have caused a lot of diseases such as heart disease, cerebral infarction and arteriosclerosis, which are known as circulatory diseases, due to high-fat diet such as high fat, lack of exercise and various stresses.
상기한 여러가지 순환기 질환을 예방하는데 있어서 적포도주를 사용하는 것이 효과적임이 밝혀져 있다[와인과 건강, Michkatsu Sato, 釀協(1997), 92-2].The use of red wine has been shown to be effective in preventing the various circulatory diseases described above (wine and health, Michkatsu Sato, Wong (1997), 92-2).
이러한 적포도주나 적포도씨 성분의 효능으로 인해 직접 포도를 섭취하는 외에도 적포도주의 음용이 활발해지고 있으며, 일부에서는 포도즙도 널리 음용되고 있다. 특히, 적포도주의 경우 항산화물이 다량 함유되어 있어 순환기 질환에 탁월하다는 이유에서 인기를 끌고 있으나, 수시로 음용하기에는 곤란하고 계속하여 장기간 복용하지 못하는 경우 큰 효과를 기대할 수 없다.Due to the efficacy of such red wine and red grape seed components, in addition to drinking grapes directly drink red wine is active, in some grape juice is also widely drink. In particular, red wine is popular because it contains a large amount of antioxidants because it is excellent for circulatory diseases, but it is difficult to drink from time to time and can not be expected to have a great effect if not taken for a long time.
이에, 본 발명에서는 츄잉껌에 적포도주 엑기스 분말, 적포도씨 추출물 또는 이들의 혼합물을 사용하고, 물성과 미각적인 면을 해치지 않는 범위를 고려하여 적포도주 엑기스 분말, 적포도씨 추출물 또는 이들 혼합물의 함량을 일정 범위로 한정시키는 방법을 사용하였다.Thus, the present invention uses red wine extract powder, red grape seed extract or a mixture thereof in chewing gum, considering the range of not harming the physical properties and taste aspects, red wine extract powder, red grape seed extract or the content of these mixtures in a certain range The method of limitation was used.
따라서, 본 발명은 적포도주 엑기스 분말 또는 적포도씨 추출물을 츄잉껌에 함유시킴으로써, 심장병, 동맥경화, 혈전형성 및 뇌경색을 예방할 수 있음은 물론, 별도의 성인병 예방 제제를 음용하지 않으면서도 청소년, 성인 및 노인층의 광범위한 계층까지 간편하게 섭취가 가능한 츄잉껌 조성물을 제공하는데 그 목적이 있다.Therefore, the present invention by containing the red wine extract powder or red grape seed extract in chewing gum, it is possible to prevent heart disease, arteriosclerosis, thrombosis and cerebral infarction, as well as drinking a separate adult disease prevention agent of adolescents, adults and the elderly The purpose is to provide a chewing gum composition that can be easily consumed up to a wide range of layers.
본 발명은 통상의 츄잉껌 조성물에 있어서, 적포도주 엑기스 분말, 적포도씨 추출물 또는 이들의 혼합물이 0.01 ∼ 1 중량% 함유된 츄잉껌 조성물을 그 특징으로 한다.The present invention is characterized by a chewing gum composition containing 0.01 to 1% by weight of red wine extract powder, red grape seed extract or a mixture thereof in a common chewing gum composition.
이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 적포도주 엑기스 분말, 적포도씨 추출물 또는 이들의 혼합물을 함유시켜 제조함으로써 심장병, 동맥경화, 혈전 형성 및 뇌경색을 예방할 수 있는 츄잉껌 조성물에 관한 것이다.The present invention relates to chewing gum compositions which can be prepared by containing red wine extract powder, red grape seed extract or mixtures thereof to prevent heart disease, arteriosclerosis, thrombus formation and cerebral infarction.
본 발명은 예컨대 껌베이스 20 ∼ 28 중량%, 설탕 50 ∼ 67 중량%, 포도당 5 ∼ 15 중량%, 물엿 5 ∼ 15 중량%, 연화제 0.1 ∼ 0.5 중량%, 보습제 0.1 ∼ 1 중량%, 유화제 0.1 ∼ 0.5 중량%, 솔비톨액 0.1 ∼ 0.5 중량%, 향료 0.5 ∼ 2.5 중량%, 천연색소 0.001 ∼ 0.01 중량%와 적포도주 엑기스 분말, 적포도씨 추출물 또는 그 혼합물이 0.01 ∼ 1 중량%의 조성비로 함유되어 이루어진 츄잉껌 조성물로 제조될 수 있다.The present invention is, for example, 20 to 28% by weight of gum base, 50 to 67% by weight of sugar, 5 to 15% by weight of glucose, 5 to 15% by weight of starch syrup, 0.1 to 0.5% by weight of softener, 0.1 to 1% by weight of emulsifier, and 0.1 to 1% of emulsifier. Chewing gum consisting of 0.5% by weight, sorbitol solution 0.1-0.5% by weight, fragrance 0.5-2.5%, natural pigment 0.001-0.01% by weight and red wine extract powder, red grape seed extract or mixture thereof in 0.01-1% by weight It can be made into a composition.
본 발명에 사용되는 적포도주 엑기스 분말은 폴리페놀이 많이 함유되어 있는 신선한 포도를 선별한 다음 으깨어 즙을 내고 상기 으깬즙을 발효, 농축, 정제 및 냉각화 원심분리 과정을 거친 후 분무건조 및 진공건조시켜서 얻을 수 있다.The red wine extract powder used in the present invention is obtained by screening fresh grapes containing polyphenols and then mashing the juice and spraying and vacuum drying the mash after fermentation, concentration, purification and cooling centrifugation. Can be.
또한, 본 발명에 사용되는 적포도씨 추출물은 농익은 적포도씨를 에탄올로 추출 처리한 다음에 진공상태하에서 농축하고, 이를 다시 에탄올로 정제하여 농축한 다음 동결건조시킨 후 이를 분쇄하여 얻을 수 있다. 그런데, 적포도를 에탄올로 추출할 경우에도 주로 적포도씨 성분이 추출되기 때문에 그 성분 및 기능이 적포도주 엑기스 분말과 비슷하여 서로 유사한 물질로 볼 수 있으며, 이러한 이유로 하여 적포도주 엑기스 분말보다 적포도씨 추출물을 더 많이 이용하고 있다. 이러한 상기 적포도주 엑기스 분말 또는 적포도씨 추출물은 모두 적색을 띠고 약간의 떫은 맛을 내며, 적포도주 또는 적포도 맛이 있다.In addition, the red grape seed extract used in the present invention can be obtained by extracting the red grape seed with ethanol and then concentrated under vacuum, and then purified by ethanol and concentrated again and then lyophilized and milled. However, even when red wine is extracted with ethanol, the components of red grape seed are mainly extracted, so its components and functions are similar to those of red wine extract powder, and thus can be seen as similar substances. For this reason, red grape seed extract is more than red wine extract powder. I use it a lot. The red wine extract powder or red grape seed extract all have a reddish and slightly bitter taste, red wine or red wine taste.
또한, 상기 적포도주 엑기스 분말 또는 적포도씨 추출물에는 폴리페놀과 기능성 성분인 레스베라트롤과 프로안토시아니딘이 함유되어 있어 각종 기능성 역할을 한다.In addition, the red wine extract powder or red grape seed extract contains polyphenols and functional ingredients resveratrol and proanthocyanidins play various functional roles.
여기서, 상기 폴리페놀은 유리기 소거, 과산화 전위효소(SOD, Superoxide dismutase)작용 및 혈관 확장작용을 한다. 따라서, 심장병 등과 같은 순환기질환으로 알려진 질병에 탁월한 효과가 있다.Here, the polyphenol has a free radical scavenging, superoxide dismutase (SOD) action and vasodilation. Therefore, there is an excellent effect on diseases known as circulatory diseases such as heart disease.
그리고, 상기 기능성 성분인 레스베라트롤은 역시 유리기 소거, 과산화 전위 효소(SOD, Superoxide dismutase)작용 및 혈관 확장작용을 하며, 혈소판 응집억제 작용을 하고, 저밀도 리포단백질(LDL, Low density lipoprotein)을 저하시키고, 고밀도 리포단백질(HDL, High density lipoprotein)을 증가시켜 동맥경화를 예방한다. 또한, 저밀도 리포단백질(LDL, Low density lipoprotein)에 대한 항산화 작용이 비타민 E에 비하여 2배에 이른다. 그 밖에도, 허혈성 심장질환을 억제하고 활성산소를 제거할 수 있기 때문에 세포 손상을 예방할 수 있을 뿐만 아니라, 이러한 활성 산소의 제거와 과산화 전위효소(SOD, Superoxide dismutase)의 활성 촉진은 심장병, 뇌허혈, 폐질환, 피부질환, 암, 노화, 염증 등을 또한 예방할 수 있다. 또한, 프로시아니딘 성분을 가지고 있어 피부의 미백 효과도 가지고 있다.In addition, the functional component resveratrol also acts as a free radical scavenging, superoxide dismutase (SOD) action and vasodilation, platelet aggregation inhibitory action, lowering the low density lipoprotein (LDL), Increases high density lipoprotein (HDL) to prevent atherosclerosis. In addition, the antioxidant activity of low density lipoprotein (LDL) is twice as much as that of vitamin E. In addition, it is possible to prevent ischemic heart disease and to remove free radicals, thereby preventing cell damage. In addition, the removal of free radicals and the promotion of superoxide dismutase (SOD) can lead to heart disease, cerebral ischemia and lungs. Diseases, skin diseases, cancer, aging, inflammation and the like can also be prevented. In addition, it has a procyanidin ingredient, which has a whitening effect on the skin.
또한, 상기 기능성 성분인 프로안토시아니딘도 역시 유리기 소거, 과산화 전위효소(SOD, Superoxide dismutase)작용 및 혈관 확장작용을 하며, 항산화력이 있어 암, 심장병 등을 또한 예방할 수 있고, 노화를 지연시킬 수 있다.In addition, the functional component, proanthocyanidin, also acts as a free radical scavenging, superoxide dismutase (SOD) action and vasodilation, and has antioxidant power, which can also prevent cancer, heart disease, and delay aging. You can.
한편, 상기한 폴리페놀, 레스베라트롤 및 프로안토시아니딘이 본 발명의 조성물에 의해 제품화된 츄잉껌 한 팩(pack)에 각각 50 ∼ 100 mg, 40 ∼ 50 mg 및 40 ∼ 50 mg씩 함유되어 있어서 하루에 츄잉껌 5매(枚)를 씹을 경우 충분한 양의 폴리페놀, 레스베라트롤 및 프로안토시아니딘을 섭취할 수 있기 때문에, 본 발명의 츄잉껌을 씹기만 해도 심장 질환을 예방하고, 혈액 순환을 촉진시켜 성인병을 예방 할 수 있는데 상당한 효과를 기대할 수 있는 것이다.On the other hand, the polyphenols, resveratrol and proanthocyanidins described above are contained in a pack of chewing gum produced by the composition of the present invention, 50 to 100 mg, 40 to 50 mg and 40 to 50 mg, respectively. When chewing 5 sheets of chewing gum, a sufficient amount of polyphenols, resveratrol and proanthocyanidins can be ingested. Therefore, chewing gum of the present invention prevents heart disease and promotes blood circulation. It can be expected to have a significant effect.
이러한 조건을 만족시키기 위해서 본 발명에서는 상기 적포도주 엑기스 분말, 적포도씨 추출물 또는 그 혼합물을 0.01 ∼ 1 중량% 함유하는데, 만일 그 함량이 0.01 중량% 미만이면 본 발명에서 목적하고자 하는 효과를 얻을 수 없는 문제가 있으며, 반면에 1 중량%를 초과하면 껌을 씹을 경우에 쓴맛, 떫은 맛이 발생하여 식감을 나쁘게 하는 문제점이 있다.In order to satisfy such conditions, the present invention contains 0.01 to 1% by weight of the red wine extract powder, red grape seed extract or a mixture thereof, but if the content is less than 0.01% by weight, the desired effect of the present invention cannot be obtained. On the other hand, when the chewing gum exceeds 1% by weight, bitterness, astringent taste occurs when chewing gum has a problem of bad texture.
그밖에 본 발명의 츄잉껌 조성물은 통상의 조성들을 함유하는데, 감미료로는 통상에서와 같이 설탕, 물엿 및 포도당을 함유할 수 있으며, 또한, 당알콜류인 솔비톨액, 솔비톨 분말, 자일리톨 및 이소말트를 함유하여 충치를 예방할 수 있는 무설탕 츄잉껌을 제조할 수도 있다.In addition, the chewing gum composition of the present invention contains conventional compositions, and the sweetener may contain sugar, syrup and glucose as usual, and also contains dental alcohols such as sorbitol liquid, sorbitol powder, xylitol, and isomalt. You can also prepare a sugar-free chewing gum that can prevent.
이밖에 츄잉껌에 통상적으로 사용되는 껌베이스, 유화제, 연화제, 보습제와 향기부여를 위해서 향료를 첨가한다. 또한, 구취제거를 위하여 녹차 엑기스를 첨가할 수도 있다.In addition to the gum base commonly used in chewing gum, emulsifiers, emollients, moisturizers and fragrances are added to impart aroma. Green tea extract may also be added to remove bad breath.
상기와 같은 조성으로 츄잉껌을 제조하는 방법은 통상의 제조온도 및 제조시 간에 크게 위배되지 않는 범위로 제조될 수 있는데, 이를 상세히 설명하면 다음과 같다.The method for producing chewing gum with the composition as described above may be prepared in a range that does not violate the normal production temperature and production time, which will be described in detail as follows.
먼저 향료를 제외한 상기의 원료들을 50 ∼ 60℃로 예비 가열한 믹서에 넣고, 믹서 내부온도를 50 ∼ 60℃로 유지시키면서 향료를 첨가한 다음 25분동안 혼합하고 추출시켜 압연한 후 24 ∼ 48시간동안 숙성시킨다. 여기서 믹서를 예비 가열하는 것은 원료의 혼합성을 좋게 하면서 믹서의 부하를 적게 하기 위한 것이고, 예비가열 후 향료를 첨가하는 것은 향의 지속성을 연장시키기 위한 것이다.First, the raw materials except for the perfume were put in a mixer preheated to 50 to 60 ° C., the spices were added while maintaining the internal temperature of the mixer at 50 to 60 ° C., then mixed, extracted for 25 minutes, and rolled for 24 to 48 hours. To mature. The preheating of the mixer here is intended to reduce the load of the mixer while improving the mixing of raw materials, and to add flavor after preheating to extend the persistence of the flavor.
그리고 나서, 압연, 숙성시킨 것을 재단하여 포장함으로써 본 발명의 츄잉껌을 제조한다. 이하 본 발명을 실시예에 의해 더욱 상세히 설명하는 바, 본 발명이 이에 한정되는 것은 아니다.Then, the chewing gum of the present invention is produced by cutting and packaging the rolled and aged products. Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
[실시예 1]Example 1
껌베이스 200g, 설탕 500g, 포도당 100g, 물엿 80g, 연화제3g, 보습제2g, 유화제 1g, 소르비톨 3g 및 천연색소 0.1g과 적포도주 엑기스 분말 0.6g을 55℃의 온도로 예비 가열한 믹서에 넣어 혼합한 후 믹서내부를 55℃로 유지하면서 향료 10g을 첨가한 후 25분 동안 혼합하여 추출하여 압연하였다. 그리고 나서 36시간 동안 숙성시키고 재단한 다음 포장하여 본 발명의 츄잉껌을 제조하였다.Gum base 200g, sugar 500g, glucose 100g, starch syrup 80g, emollient 3g, moisturizer 2g, emulsifier 1g, sorbitol 3g and natural pigment 0.1g and red wine extract powder 0.6g in a preheated mixer at 55 ℃ While maintaining the inside of the mixer at 55 ° C., 10 g of fragrance was added, mixed for 25 minutes, and extracted and rolled. It was then aged for 36 hours, cut and packaged to produce the chewing gum of the present invention.
[실시예 2]Example 2
상기 실시예 1과 동일하게 실시하되 적포도주 엑기스 분말 0.6g과 적포도씨 추출물 0.4g을 사용하여 츄잉껌을 제조하였다.Chewing gum was prepared in the same manner as in Example 1, using 0.6 g of red wine extract powder and 0.4 g of red grape seed extract.
[실시예 3]Example 3
상기 실시예 1과 동일하게 실시하되 적포도주 엑기스 분말 대신에 적포도씨 추출물 0.8g을 사용하여 츄잉껌을 제조하였다.The chewing gum was prepared in the same manner as in Example 1, but using 0.8 g of red grape seed extract instead of the red wine extract powder.
[비교예 1]Comparative Example 1
상기 실시예 1과 동일하게 실시하되 적포도주 엑기스 분말을 0.07g을 사용하여 츄잉껌을 제조하였다.The same procedure as in Example 1 was carried out, but chewing gum was prepared using 0.07 g of red wine extract powder.
[비교예 2]Comparative Example 2
상기 실시예 1과 동일하게 실시하되 적포도주 엑기스 분말을 12g을 사용하여 츄잉껌을 제조하였다.The same procedure as in Example 1 was carried out, but chewing gum was prepared using 12 g of red wine extract powder.
[비교예 3]Comparative Example 3
상기 실시예 1과 동일하게 실시하되 적포도주 엑기스 분말 10g과 적포도씨 추출물 6g을 사용하여 츄잉껌을 제조하였다.The chewing gum was prepared in the same manner as in Example 1, using 10 g of red wine extract powder and 6 g of red grape seed extract.
[실험예]Experimental Example
상기 실시예와 비교예에서 제조된 츄임껌을 만 16세 ∼ 40세의 패널요원 20명에게 3 주에 걸쳐서 매일 3회 식후 2시간씩 껌을 씹게하여 음용성 관능검사를 실시하였다. 그리고 각각의 패널요원들에게 쓴 맛, 떫은 맛 및 포도의 천연 맛의 정도를 물어 점수로 환산한 다음 평균 점수를 구하였다. 그리고 그 결과를 다음 표 1에 나타내었다.The chewing gum prepared in Example and Comparative Example was subjected to a drinking sensory test by chewing gum for 2 hours after eating 3 times a day for 3 weeks to 20 panelists aged 16 to 40 years. The panelists were then asked for bitterness, astringent taste, and the natural flavor of the grapes. The results are shown in Table 1 below.
상술한 바와 같이, 본 발명에 따른 적포도주 엑기스 분말 또는 적포도씨 추출물을 함유시켜 제조한 고기능 츄잉껌은 계속적인 음용을 통해 심장병, 동맥경화, 혈전형성 및 뇌경색을 예방하는데 도움이 됨은 물론, 별도의 성인병 예방제제를 음용하지 않으면서도 청소년, 성인 및 노인층의 광범위한 계층까지 언제 어디서나 늘 간편하게 섭취할 수 있어서 지속적인 음용효과를 기대할 수 있다.As described above, the high-performance chewing gum prepared by containing the red wine extract powder or the red grape seed extract according to the present invention helps prevent heart disease, arteriosclerosis, thrombus formation, and cerebral infarction through continuous drinking, and prevents separate adult diseases. You can expect continuous drinking effects because you can easily consume anytime, anywhere, even a wide range of adolescents, adults and the elderly without drinking the formulation.
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