KR100440918B1 - A chewing gum and its composition - Google Patents

Abstract

The present invention relates to chewing gum and its composition, and more particularly, to a chewing gum composition by adding a predetermined amount of gum mastic, ecfe, manuka honey, or one or more components thereof, which have an inhibitory effect against Helicobacter pylori, The present invention relates to a chewing gum prepared in a three-layered structure and its composition in order to impart functionality capable of inhibiting or killing Helicobacter phyllobium, which is a cause of, and to suppress specific odor of additive ingredients.

Description

Chewing gum and its composition

The present invention relates to chewing gum and its composition, and more particularly, to a chewing gum composition by adding a predetermined amount of gum mastic, ecfe, manuka honey, or one or more thereof, which has an inhibitory effect against Helicobacter pylori, The present invention relates to a chewing gum prepared in a three-layered structure and its composition in order to impart functionality capable of inhibiting or killing Helicobacter phyllobium, which is a cause of, and to suppress specific odor of additive ingredients.

Chewing gum has been used a lot as a favorite food, but gradually increasing the role as a functional food with a variety of palatability.

In recent years, chewing gum has been developed beyond the use as a favorite food, functional gums with oral cleaning functions such as bad breath removal, tooth decay prevention and tooth whitening, such as adding chlorophyll which has a deodorizing effect which is desirable for bad breath removal. Chewing gum prepared by the Korean Patent Registration No. 158756 is known.

In addition, the applicant of the Korean patent method for producing chewing gum added with xylitol, algae extract, gluanopeltis Furcata or dicalcium phosphate, which has excellent caries killing effect and dental remineralization effect for dental health. It was also proposed in application 2000-71008.

However, the common feature of the prior art as described above was only limited functionality to the extent that the functionality of the chewing gum on the health and whitening effect of the oral cavity and teeth. On the other hand, in addition to chewing gum, various functional foods that give functionality to foods to be consumed on a daily basis are being developed at various angles. As an example, research on functional foods for preventing gastrointestinal diseases, the most common disease in Koreans, is being actively conducted. These gastrointestinal diseases were discovered by Warren of Australia in 1979 and are often caused by the attachment of Helicobacter pylori, known as the causative agent of gastrointestinal diseases, to the gastric mucosa. In Korea, an average of 75% of adults were reported to be infected. Therefore, eradication of the bacteria attached to the gastric mucosa is essential for treating gastrointestinal diseases.

However, H. pylori, a causative agent of gastrointestinal diseases, is frequently pointed out as a problem even if it is treated with general gastrointestinal treatments. In addition, it does not give a continuous antibacterial effect even if a functional food exhibiting an effect of inhibiting the activity of gastrointestinal diseases is used. Therefore, there is no way to suppress or kill the growth of the bacteria through the daily diet.

In order to solve the problem, a study has been made in the form of adding chewing gum extract to fermented milk, but since the method is prepared as a beverage, the active inhibitory effect does not last long due to instant drinking. In addition, because it is manufactured as a kind of dairy products, lactose intolerant consumers, which are frequently found in Koreans, have had problems.

In addition, the gummetic extract has a bitter taste and astringent taste, such as the specific odor, there was a problem to apply to various types of food production.

Therefore, while masking the bitter and astringent taste of the gummetic extract, the development of a new chewing gum that can overcome the limitation as a functional food is urgently required.

In addition, the present invention was developed based on the fact that it would be very useful if a new food having a persistent inhibitory effect was developed.

Therefore, the inventors of the present invention have tried to develop a method for masking bitter and astringent tastes of the chewing gum as a functional food and limiting the chewing gum as a functional food. As a result, when manufacturing a product containing chewing gum in the form of chewing gum with a multi-layer structure, it can mask the bitter and astringent taste of the chewing gum by blending raw materials, and chewing gum chewing gum for a long time, so that chewing gum chewing gum, eticpe and manuka Honey has been found to maximize the inhibitory effect on Helicobacter pylori has completed the present invention.

Accordingly, the present invention is a chewing gum composition containing one or more components selected from gum mastic, ecti or manuka honey having an inhibitory effect on Helicobacter Philophyll and a three-layer structure that can suppress specific odors while maintaining its properties. Its purpose is to provide chewing gum and its composition.

1 is a cross-sectional view of chewing gum according to the present invention,

Figure 2 schematically shows a side cross-sectional structure for the main part of the chewing gum injection machine according to the present invention.

[Explanation of symbols on the main parts of the drawings]

1: upper endothelial gum 2: core gum

3: lower endothelial gum 4: outer layer

The present invention is a chewing gum coated with a coating composition of the core, a mixture of Helicobacter Philophyllin inhibitors consisting of 0.05-1% by weight of gum mastic, 0.05-1% by weight of eticpe and 0.1-2% by weight of Manuka honey The core gum (2) containing this; Upper and lower endothelial gum (1) and lower endothelial gum (3) layers are present on top and bottom of the outer surface of the core gum; And, the upper endothelial gum (1) and the lower endothelial gum (2) is composed of an outer shell layer (4) coated on the entire outer surface, the upper endothelial gum (1) and the lower endothelial gum (3) of the same composition Consists of a chewing gum composition, the core gum (2) is located in the center to form an endothelial layer enclosed integrally, the outer skin layer (4) is formed in the form of coating the entire outer surface of the inner skin layer, the core gum (2), the upper and lower endothelial gums 1 and 3 and the outer skin layer 4 are each characterized by chewing gum containing xylitol.

The present invention also provides a chewing gum composition comprising a chewing gum composition containing 0.05 to 1.0% by weight of chewing gum, 0.05 to 1.0% by weight of eticpe, and 0.1 to 2.0% by weight of manuka honey. .

Hereinafter, the present invention will be described in more detail as follows.

In the present invention, the composition of chewing gum composition is added to the chemobacter phyllary bacterium, which has an active inhibitory effect on the chewing gum mastic, optime, manuka honey or one or more of these components, which causes the gastrointestinal disease Helicobacter phyllopilli. It is intended to give the ability to suppress or kill. In this case, the unique bitterness and astringent taste of the chewing gum mastic and eticpe have a problem of dropping the palatability, it was solved by manufacturing it in the form of a chewing gum having a multi-layered structure, and also easily symptoms of gastrointestinal diseases in daily diet To improve, it is to overcome the limitation of the functionality of chewing gum that is a favorite food.

The chewing gum of the present invention is composed of a core gum, an endothelial gum, and an outer skin layer. The core gum is characterized by containing an active inhibitory ingredient against Helicobacter pylori, wherein the gum mastic, etife and One of the three components of the manuka honey or a combination of two or more components may be used, and more preferably 0.05 to 1.0 wt% of gummastic, 0.05 to 1.0 wt% of exepe and 0.1 to 2.0 wt. Of Manuka honey with respect to the core gum composition. It contains%.

Specific examples of the composition of the core gum composition include 15 to 35% by weight of the gum base, 55 to 75% by weight of xylitol, 0.16 to 3.5% by weight of arabic aqueous solution, 0.02 to 0.3% by weight of the sweetener, and 0.01-dextranase. 0.1% by weight, vitamin P 0.005-0.05%, fragrance 0.1-0.5%, pigments 0.001-0.01%, gummetic 0.05-1.0%, activif 0.05-1.0%, or manuka honey 0.1-2.0% The contained composition can be used.

In addition, the upper endothelial gum and the lower endothelial gum is preferably used because there is no heterogeneous feeling, the composition is made of a conventional chewing gum composition. Examples include 15 to 35% by weight of gum base, 55 to 75% by weight of xylitol, 0.16 to 3.5% by weight of arabic aqueous solution, 0.05 to 0.5% by weight of sweetener, 0.02 to 0.2% by weight of dextranase, and vitamin P 0.005 to 0.1 weight% and 0.5-2 weight% of fragrances may be used.

Lastly, the outer layer may be a conventional chewing gum outer layer composition generally applied to the gum-shaped gum, preferably 75 to 95% by weight of xylitol, 1 to 6% by weight gum arabic, 0.05 to 1% by weight of fragrance And those containing 0.02 to 0.5% by weight of a brightener can be used.

Gum Mastic used in the present invention can be obtained from the sap of Pistcia lentiscus, a tree of the lacquer tree native to the Greek island of Chios, and wounds around the tree from July to August. The sap is collected and heated to evaporate the moisture, washed with warm water, filtered and purified.

The gum mastic is known to be effective in improving gastrointestinal disease symptoms and colds, lowering blood pressure, lowering cholesterol.

On the other hand, in the present invention, it is preferable to add 0.05 to 1.0% by weight of the gum mastic in comparison to the content of the core gum composition, and when the amount is less than 0.05% by weight, the inhibitory effect on the helicobacter phyllori with the gum mastic cannot be properly exhibited. When it exceeds 1.0% by weight, it is difficult to produce the desired taste and aroma due to the problem of bitterness and astringency. In addition, ACTIVE (cacao polyphenol; hereinafter "ECPE") is extracted from cacao shell (Bean Husk) in 30% ethanol, as known in the Republic of Korea Patent Registration No. 045179, after the resin adsorption, resin washing It can be prepared by concentration and spray drying, and it is known to have functions such as antioxidant activity, tooth decay suppression, gastrointestinal disease prevention, arteriosclerosis prevention, blood pressure lowering action, immune function enhancement, stress relief and aging inhibitory action. In the present invention, it is preferable to add 0.05 to 1.0% by weight of the equife compared to the content of the core gum composition, in which the amount is less than 0.05% by weight, the activity inhibitory effect on the Helicobacter pylori is lowered, exceeding 1.0% by weight If you do this, the bitter taste of Active is strongly felt, which adversely affects the flavor of the gum.

Manuka honey used in the present invention is honey that is harvested from a shrub called Manuka (Leptospermum scoparium) native to New Zealand and has a unique natural antibacterial substance called UMF (Unique Manuka Factor). The UMF is a substance not found in ordinary honey and ordinary Manuka honey. Hydrogen peroxide and other non-peroxides, which are antibacterial substances of general honey, are highly resistant to Helicobacter phyllori and Staphylococcus aureus. It is known to be very effective against most bacteria including Staphylococcus, which is very effective in gastritis, gastric ulcer, dermatitis, burns, sore throat, acne and eczema. Hereinafter, the manuka honey used in the present invention means manuka honey containing the UMF.

Manuka honey used in the present invention is preferably added 0.1 to 2.0% by weight relative to the content of the core gum composition, when the addition amount is less than 0.1% by weight of the active inhibitory effect on Helicobacter Philosophy is weakened, 2.0% by weight If it exceeds, the sweetness will be too strong and the physical properties such as chewing gum will be deteriorated.

Gum mastic, Ectife and Manuka honey used in the present invention exhibits an inhibitory effect on Helicobacter pylori as a single composition, respectively, but it is also possible to add only one of these components to the chewing gum composition, but the three components Since the use of one or more combinations can be expected to have a higher activity inhibitory effect on Helicobacter pylori than when only one component is used, it is most preferable to add all three components.

Referring to the manufacturing method of the chewing gum according to the present invention in detail.

First, as a first step, the composition of the core gum of the chewing gum and the composition of the upper and lower endothelial gum and the outer skin layer are mixed in a conventional manner, and then injected in turn using an injection machine shown in FIG. At this time, the upper and lower endothelial gum should be adjusted to the width of the injection portion to have a wider width than the core gum, and adjusted after the core gum is positioned in the center of the upper and lower endothelial gum and injected. The core gum and the upper and lower endothelial gums manufactured to be composed of three layers are rolled through a rolling roll of the injection machine shown in FIG. 2 to be manufactured as a single gum sheet, wherein square, elliptical, according to the shape and size of the rolling roll Can be prepared by cutting into chewing gum having a variety of shapes and sizes, such as round, square.

The second step is carried out by coating the dragees prepared in the first step and the inner skin layer integrally surrounding the outer surface thereof by a conventional method. In other words, the chewing gum of the present invention can be prepared consisting of a core layer and an integrated inner layer surrounding the outer surface of the core gum and an outer layer coated with the sugar coating. The chewing gum of the present invention prepared as described above can be prepared in the form of a chewing gum having a three-layer structure, for example, a square goggle.

Hereinafter, the present invention will be described in more detail with reference to Examples, but these Examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these Examples.

Examples 1-5 and Comparative Examples

Each composition prepared by mixing a gum mastic, optime or manuka honey and other chewing gum compositions according to the composition ratios shown in Tables 1a and 1b was then rolled using an injection machine shown in Fig. 2 and then chewing gum coated with sugar. Prepared.

The composition contents of Examples 1 to 5 and Comparative Examples shown in the following Tables 1a and 1b are shown based on the weight of each of the core gum, the upper and lower endothelial gum, and the outer skin layer composition.

Test Example

<Activation inhibitory effect measurement test>

Clinical trials were conducted using the chewing gum prepared according to Examples 1 to 5 and Comparative Examples.

First, 50 volunteers were selected and tested for the presence of Helicobacter pylori carriers, and then 30 positive respondents were selected to participate in the test. The test lasted for 1 month and was performed by chewing the sample for 30 to 60 minutes three times a day.

The presence of Helicobacter pylori was confirmed using Heli-Kit ™ (using ¹³ UREA), and the test was performed in groups of 5 people for each sample. Here, groups 1 to 5 sampled the samples prepared according to Examples 1 to 5 of the present invention, respectively, and group 6 sampled the samples prepared according to the comparative examples. The results of the test are shown in Table 2 below.

As shown in Table 2 above, in Examples 1 to 3 in which the gum mastic and the active were added individually or in combination, the average inhibition rate of the Helicobacter pylori was 55 to 62%. In particular, in the case of Example 5 of the present invention to which both gum mastic and optime and manuka honey were added, the average inhibition rate of the bacteria was the highest as 70%.

<Evaluation of the Improvement of Sensory and Gastrointestinal Symptoms>

Chewing gums prepared according to Examples 1 to 5 and Comparative Examples were used to evaluate sensory and gastrointestinal symptoms improvement awareness. There were 100 test workers who participated in the test, and their age group consisted of 20s, 30s, 40s, 50s and 60s, and the gender composition consisted of 10 males and 10 females, respectively.

As a test method, the sensory test was allowed to chew for 30 to 60 minutes and then responded to chewing gum's refreshment and flavor (question 1), and gastrointestinal symptom symptoms (digestion, burping, soreness, and heartburn). Was performed for 1 to 2 hours, 3 times a day for 1 month.

As shown in Table 3, both the refreshing feeling and flavor of the chewing gum are very good (good) is 90% or more, it can be seen that the masking of the bitter and astringent taste of the chewing gum composition was well made by the chewing gum composition of the present invention. there was.

In addition, the response that there was a difference in improvement of symptoms such as indigestion, burping, sourness, heartburn, etc., which were perceived after chewing the chewing gum for one month, was 59% in Example 1 with the addition of gummatic, and the active was added. Example 2 is 60%, Example 3 is added to the chewing gum and eticfe 65%, Example 4 is 44%, the case of chewing gum with active and chewing gum with active and chewing gum added together The effect of improving gastrointestinal disease symptoms was remarkable. In addition, it can be said that the results also correspond to the average inhibition rate of Helicobacter Philoly shown in Table 2.

In particular, Example 5 is a case in which all three types of gum mastic, exempe, and manuka honey, which are the materials used in the present invention, were added, and the improvement effect of the gastrointestinal symptom was 69%. appear.

As described above, according to the present invention by adding a predetermined amount of one or more components selected from gum mastic, eticpe, manuka honey having an inhibitory effect on the bacterium Helicobacter Philophyllum exhibits the suppression or killing effect of the bacterium The disease symptoms can be improved, and by controlling the content of the chewing gum composition to effectively mask the bitter and astringent taste of the chewing gum composition, it is possible to provide a chewing gum that can satisfy both functionality and palatability at the same time.

Claims (5)

In the chewing gum coated with a coating on the composition forming the core, A core gum (2) containing a mixture of Helicobacter pylori active inhibitory ingredients consisting of 0.05-1% by weight of gum mastic, 0.05-1% by weight of active and 0.1-2% by weight of Manuka honey; Upper and lower endothelial gum (1) and lower endothelial gum (3) layers are present on top and bottom of the outer surface of the core gum; And, the upper endothelial gum (1) and the lower endothelial gum (2) is composed of an outer skin layer (4) coated on the entire outer surface, The upper endothelial gum 1 and the lower endothelial gum 3 are composed of a common chewing gum composition of the same composition, and the core gum 2 is positioned at the center to form an endothelial layer in an integrally enclosed form. 4) is formed in the form of coating the entire outer surface of the endothelial layer, Chewing gum, characterized in that the core gum (2), the upper and lower endothelial gum (1, 3) and the outer skin layer (4) each contain xylitol. delete delete delete Chewing gum composition, chewing gum composition, characterized in that the gum composition contains 0.05 to 1.0% by weight, 0.05 to 1.0% by weight of eticpe and 0.1 to 2.0% by weight of Manuka honey.