KR100623667B1 - Manufacturing method for chewing gum base comprising protein and polyphenol - Google Patents

Abstract

The present invention provides a chewing gum base containing a protein polymer prepared by mixing a protein and a polyphenol, and a chewing gum containing the same. The protein polymer of the present invention is characterized in that the polyphenol is mixed with a protein in a ratio of 1: 0.1 to 3, dissolved in a solvent, reacted for a predetermined time, and then prepared as a precipitate obtained by cooling.

The chewing gum base of the present invention and the chewing gum containing the same are made of protein and polyphenol, and show biodegradability and excellent texture, and have excellent antibacterial effect as well as texture and flavor.

Description

Manufacturing method for chewing gum base comprising protein and polyphenol}

1 is a gum base composition prepared using gelatin and green tea polyphenols.

Figure 2 is a gum base composition prepared using egg protein and green tea polyphenols.

Figure 3 is a gum base composition prepared using wheat protein and green tea polyphenols.

Figure 4 is a picture of the chewing gum elongated using gelatin and green tea polyphenols.

The present invention relates to a chewing gum base containing a protein polymer prepared by mixing a protein and a polyphenol, and a chewing gum containing the same.

Chewing gum is generally composed of 20-30% of chewing gum base, 60-80% of sugar substance (sugar alcohol in sugar-free gum), 1 ~ 2% of fragrances, and other nutrients. It is manufactured by the addition of water-soluble raw material and the majority.

Among the components of chewing gum, the gum base is insoluble in water and insoluble in saliva even after chewing in combination with some flavorings. However, sugar, syrup, other ingredients and most flavors are water-soluble and are dissolved by saliva. Gum base uses resin as the main ingredient, and natural resins include chicle, jelutong, and sorva, and synthetic resins include polyvinyl ester, polyisobutylene, and polyvinylacetate. Most of them are mixed and used. In 1890, the use of 100% of the chickle was often used, but the currently used gum base is manufactured using food-grade synthetic and natural polymer materials, and the gum is made soft and easy to chew using glycerin as a softener.

In order to be suitable as a raw material of chewing gum base, proper elasticity, affinity with saliva, softening by body temperature, non-sticking property, tasteless taste, stability over time, and fragrances or sugars added during chewing gum, Various conditions such as affinity of Moreover, chewing gum base does not dissolve in saliva and remains in the mouth after chewing, which has a decisive influence on the quality of the final gum product, and a natural material that is harmless to the human body is preferable for safety.

Among the commonly used gum bases, paraffin-containing components, such as liquid paraffin or microcrystalline paraffin wax, are burdened by the environment because of their slow biodegradation and paraffin is not good for health (Smith JH et al .; Toxicol). Pathol., 24: 214-30, 1996: Hoglen NC et al .; Toxicol Sci., 46: 176-84, 1998).

In 1986, NABISCO of the United States developed a gum base containing 5-30% water-soluble starch hydrolyzate, 0-30% glycerin and carboxymethyl cellulose (US Patent No. 4,582,707). Ho), was not successful in commercialization. Kanebo of Japan has developed a gum base containing non-adhesive lactose, calcium carbonate, and saturated fatty acids to solve the problem of sticking gum (US Patent No. 4,208,432).

In addition, research on biodegradable gums that decompose naturally over time, that is, biodegradable gums, is being conducted. The gum base is made of biodegradable polymers having high water solubility such as hemicellulose, polyester, and polyhydroxyalkanoates. Research is underway (US Pat. Nos. 6,280,526, 6,004,616).

Korean Patent Publication No. 1995-28628 discloses a chewing gum base prepared by extracting vegetable bioprotein from wheat, and US Patent No. 5,580,590 discloses a part of a water-insoluble gum base containing a polymer based on an elastic protein and An environmentally friendly chewing gum composition containing a portion of a water soluble gum is disclosed, and US Pat. No. 5,424,081 discloses a non-adhesive chewing gum base containing gluten and protein condensing agents.

The present inventors have found that by combining a polyphenol with a safe and biodegradable protein to the human body to make a protein polymer and using it as a gum base, the present inventors have found that it is possible to manufacture chewing gum that can exhibit biodegradability and excellent texture and exhibit antimicrobial activity. The invention has been completed.

The present invention provides a chewing gum base containing a protein polymer prepared by mixing a protein and a polyphenol, and a chewing gum containing the same.

The present invention provides a chewing gum base containing a protein polymer prepared by mixing a protein and a polyphenol, and a chewing gum containing the same.

The chewing gum base of the present invention contains a protein polymer prepared by mixing a protein and a polyphenol in a 1: 0.1 to 3 weight ratio, and then collecting the precipitate obtained by dissolving in a solvent and reacting.

Chewing gum base manufacturing method of the present invention is a mixture of protein and polyphenol 1: 0.1 to 3, preferably 1: 0.5 to 1.5 weight ratio, about 0.5 to 100 times the weight (g) of the mixture or water or lower alcohol or After mixing and dissolving in a mixed solvent thereof and reacting at 10 to 100 ℃ for 0.01 to 10 hours, the precipitate is obtained by collecting a protein polymer which is a precipitate obtained by 0.1 to 48 hours at 0 to 40 ℃. When the protein and polyphenol are mixed in a ratio of 1: 0.1 or less or 1: 3 or more, the yield of protein polymer tends to be significantly lowered.

Proteins used in the present invention include one or more proteins selected from the group consisting of water-soluble proteins derived from animals, plants or microorganisms. Preferably, structural proteins such as gelatin, collagen, elastin, keratin, fibrin proteins such as fibrinogen, serum proteins such as albumin, storage proteins such as milk proteins and egg proteins, vegetable proteins such as soy proteins, yeast proteins, etc. Can be.

In addition, the polyphenol used in the present invention may be a polyphenol extracted, separated and purified from green tea, grape, or onion. Preferably, epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin (EC), epicatechin gallate (ECG), green tea polyphenols, Grape polyphenols anthocyanin (anthocyanin), proanthocyanin (proanthocyanin), tannin (tannin), onion polyphenol quercetin (quercetin) and may be one or more selected from the group consisting of gall bladder tannin.

The protein or polyphenol of the present invention may be contained in a mixture of 0.01 to 80.0% by weight, and may be used as it is, or prepared by dissolving it in water or a lower alcohol or a mixed solvent thereof at a concentration of 0.01 to 80%. have.

Polyphenols extracted from green tea may be used as the polyphenols used in the present invention. For example, the polyphenols may be extracted and purified according to the preparation method of the green tea extract described in Korean Patent Publication No. 10-377313. Preferred method is as follows.

5 to 20% by weight of water was added to 1.0% by weight of hot-air dried green tea leaf powder, followed by heating for 15 minutes to 2 hours, and then the green tea leaf powder was removed and cooled to remove precipitates. The obtained extract is heated again and then cooled to remove the precipitate and dried to obtain an extract. The heating temperature is preferably 60 ~ 110 ℃, the drying method is preferably spray drying. The extract has a polyphenol content of 50.0 to 90.0% by weight.

Chewing gum base of the present invention contains the protein polymer precipitate prepared as described above in 5.0 to 95.0% by weight.

The present invention also provides a chewing gum prepared by adding a food acceptable food additive to a chewing gum base containing a protein polymer.

The chewing gum of the present invention contains 10.0 to 90.0% by weight of the chewing gum base containing the protein polymer relative to the total weight of the chewing gum.

The chewing gum of the present invention contains an appropriate amount of food additives, such as sweeteners, softeners, moisturizers, emulsifiers, flavorings and natural pigments commonly used in the preparation of gums.

Sweeteners are used for flavoring, and such sweeteners include sugar, starch syrup and glucose, and typically contain 20.0 to 80.0% by weight.

Softeners are used for the sensation of gum tissue, and glycerin, animal protein and water are used as such softeners, and typically include 0.1 to 1.0% by weight.

Moisturizers are used to prevent the gum from breaking easily and to improve the rolling effect on the gum. Such moisturizers include sorbitol liquid, glycerin, etc., and typically include 0.1 to 1.0% by weight.

Emulsifiers are used to control gum properties and to adjust physical properties. Sucrose fatty acid ester is mainly used and usually contains 0.1 to 1.0% by weight.

The fragrance is used for imparting fragrance, and as the fragrance, mainly fruit or peppermint fragrance with grape, strawberry, and 0.5 to 5.0% by weight.

Natural pigments are used to impart color, and usually contain 0.01 to 0.1% by weight.

The method for producing chewing gum with the composition as described above may be prepared in a range that does not significantly violate the usual manufacturing temperature and production time, which will be described in detail as follows.

First, the raw materials except for the perfume are put in a preheated mixer, the spices are added while maintaining the mixer internal temperature at 30-70 ° C., then mixed, extracted, rolled, and aged for several days. 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. The chewing gum of this invention is manufactured by cutting and packaging what was rolled and aged.

The chewing gum containing the chewing gum base containing the protein polymer of the present invention, unlike ordinary gum, does not smell synthetic rubber even after chewing for more than 5 minutes, and maintains the unique smell of green tea, which is excellent in taste and aroma.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the contents of the present invention are not limited by the examples.

Example 1 Preparation of Chewing Gum Base of the Present Invention 1

1) polyphenol powder manufacture

To prepare the compositions of the present invention, polyphenol powders were prepared from green tea. The green tea polyphenol powder included in the composition of the present invention was used by extracting, separating and purifying according to the preparation method of the green tea extract described in Korean Patent Publication No. 10-377313.

In order to check whether the purified extract contains a large amount of green tea polyphenols, component analysis was performed on the extract as follows.

Each polyphenol and caffeine were measured by HPLC (high performance liquid chromatography), and the total polyphenols were measured by Spectrophotometric redox assay using Prussian blue. Green tea polyphenol powder was found to contain at least 83% polyphenols. Such purity is sufficient to show the physical and chemical properties of pure polyphenols.

2) Preparation of Chewing Gum Base of the Present Invention

In order to prepare the chewing gum base of the present invention, it was prepared by mixing gelatin in the protein and the polyphenol powder.

100 g of gelatin (gelatin type a from porcine skin, Cat. No. G2500, Sigma Co. USA) was dissolved in 2000 ml of water to make a protein solution, and then 100 g of polyphenol powder was added to the protein solution. The protein solution-polyphenol mixture was stirred well at 25 to 32 ° C. for 20 minutes, cooled to 0 to 15 ° C., left for 30 minutes to 4 hours, and the precipitate was collected. The precipitate was rubbed well to collect 190 g of protein polymer, which was used as the chewing gum base of the present invention. 1 is a picture taken with a digital camera (CAMEDIA C-3020 ZOOM, Olympus, Japan) of the protein polymer collected by the above method.

Example 2 Preparation of Chewing Gum Base of the Present Invention 2

Chewing gum base was prepared in the same manner as in Example 1 using 100 g of egg whites dried, Cat. No.E0500, Sigma Co. USA, and 70 g of green tea polyphenol. Figure 2 is a photograph taken with a digital camera (CAMEDIA C-3020 ZOOM, Olympus, Japan) protein polymer made of egg protein and green tea polyphenol.

Example 3 Preparation of Chewing Gum Base of the Present Invention 3

Chewing gum base was prepared in the same manner as in Example 1 using 100 g of wheat protein (Gluten crude, Cat. No. G5004, Sigma Co. USA) and 150 g of green tea polyphenol. 3 is a photograph taken with a digital camera (CAMEDIA C-3020 ZOOM, Olympus, Japan) of a protein polymer prepared from wheat protein and green tea polyphenols.

 Example 4 Preparation of Chewing Gum Containing Chewing Gum Base of the Present Invention

Protein polymer 190g prepared in Example 1, sugar 454g, starch syrup 80g, glucose 140g, glycerin (Glycerol, Cat.No G2025, Sigma.USA) 3g as a softener, peppermint flavor 21g, sucrose fatty acid ester (Sucrose Esters of Fatty) Acids, S170, Nam Sangsa Co., Ltd. Korea) Put each raw material into the pre-heated mixer with 1g, mix, and after mixing for about 30 minutes while maintaining the mixer internal temperature at 55 ℃, rolled and aged for 24 to 48 hours Cut and packed.

Comparative Example Preparation of Chewing Gum Containing General Gum Base

Chewing gum base (natural chickle, borax, Korea) 190g, sugar 454g, starch syrup 80g, glucose 140g, glycerin (Glycerol, Cat.No G2025, Sigma.USA) 3g, peppermint flavor 21g, sucrose fatty acid ester (Sucrose Esters) of Fatty Acids, S170, Nam Sangsa Co., Ltd. Korea) Put each raw material in a preheated mixer with 1g and mix, and after mixing for about 30 minutes while maintaining the mixer internal temperature at 55 ℃, extracted, rolled and aged for 24 to 48 hours After cutting and packaging.

Experimental Example 1  : Sensory Experiment of Chewing Gum Containing Protein Polymer Gum Base of the Present Invention

In order to evaluate the taste, aroma and texture of the chewing gum prepared by the Examples and Comparative Examples of the present invention, the subjects of the ages of 10 to 50 years were selected and a total of 50 people were selected for each age group and participated in the sensory experiment. .

For each age, five people chewed the chewing gum prepared by Example 4 of the present invention, the remaining five were chewed chewing gum prepared by the comparative example and evaluated as follows.

At 1, 5, and 10 minutes after chewing, each item of texture, taste, and aroma is divided into 5 levels: 1. Good, 2. Good, 3. Normal, 4. Poor, and 5. Poor. The corresponding numbers are counted and shown in Tables 1, 2 and 3.

Sensory test results after 1 minute of chewing Evaluation results Example Comparative example Very good good usually Bad Very bad Very good good usually Bad Very bad Texture One 3 One - - One 3 One - - flavor 3 2 - - - 2 3 - - - incense 3 2 - - - 2 3 - - -

Sensory test results after 5 minutes Evaluation results Example Comparative example Very good good usually Bad Very bad Very good good usually Bad Very bad Texture 2 3 - - - One 4 - - - flavor 2 3 - - - One 3 One - - incense 2 3 - - - - 2 One 2 -

Sensory test results after 10 minutes Evaluation results Example Comparative example Very good good usually Bad Very bad Very good good usually Bad Very bad Texture One 3 One - - - 2 3 - - flavor One 3 One - - - One 3 One - incense One 3 One - - - One One 3 -

As shown in Tables 1, 2, and 3, the chewing gum made using the protein polymer gum base of the present invention had a similar texture, taste, and aroma after 1 minute of chewing gum compared to the chewing gum made using a normal gum base. After 10 minutes, the sensory results such as texture, taste, and flavor were all superior. In particular, chewing gum did not smell synthetic rubber that appeared when chewed for more than 5 minutes, and maintained the inherent smell of green tea.

Experimental Example 2  : Antimicrobial test on caries-causing bacteria

In order to measure the antimicrobial effect of the green tea polyphenol powder and tannin acid-causing bacteria prepared in Example 1 was carried out antimicrobial experiment.

According to the method of Murray et al. (Murray, PR. And Jorgensen, JH .; Antimicrob. Agents Chemother. 20: 66-70, 1981) using Streptococcus mutans found in 80% of caries in Koreans. Minimal inhibitory concentration (MIC) was measured.

Streptococcus mutans (KCTC 3065) were distributed by the Korea Gene Bank (KCTC, Daejeon, Korea), and Mitis Salivalis-bacitracin (MSB; Incubated for 48 hours. One colony of bacteria grown in MSB agar medium was collected and inoculated in Todd Hewitt broth (TH broth, Difco, Lab., USA), and cultured for 24 hours in a 37 ℃ incubator was used for antimicrobial experiments.

0.1 ml of liquid medium added to the concentration of green tea polyphenol and tannic acid (Cat.No. T0125, Sigma Chemical Co. USA) 2000, 1000, 500, 250, 125, 62.5, 31.25, 0 μg / ml The microplate reader (Model; EL311SX, BIO-TEX Instruments Inc., USA) was inoculated with 0.1 ml each of the bacterial culture liquids with a constant absorbance (A450 nm) of 0.1. The inoculated culture was incubated for 36 hours in a 37 ℃ bacterial incubator, the absorbance (A450nm) was measured by the MIC value was determined, ampicillin 100 ㎍ / ㎖ as a negative control.

The results are shown in Table 4.

Effect of Polyphenols on the Absorbance (A450nm) of Culture Media against S. mutans KCTC 3065 Polyphenol Treatment Concentration (µg / mL) Absorbance (A450nm) Green Tea Polyphenols Tannin 2000 0.016 ± 0.013 0.012 ± 0.017 1000 0.015 ± 0.030 0.011 ± 0.010 500 0.025 ± 0.021 0.015 ± 0.014 250 0.023 ± 0.014 0.127 ± 0.028 125 0.184 ± 0.032 0.234 ± 0.041 62.5 0.256 ± 0.012 0.275 ± 0.025 31.25 0.284 ± 0.023 0.324 ± 0.032 0 0.295 ± 0.022 0.312 ± 0.028

※ Number: mean ± standard deviation

As shown in Table 4, for Streptococcus mutans KCTC 3065, green tea polyphenol exhibited significant absorbance inhibition at 125 µg / ml or higher and tannin at 250 µg / ml or higher, indicating that the minimum inhibitory concentration of green tea polyphenol was 125 The minimum inhibitory concentration of tannin or less and tannin was found to be 250 μg / ml or less.

The chewing gum base of the present invention and the gum containing the same not only show the effect of having excellent biodegradability and texture, but also exhibit an excellent effect of preventing bad breath and preventing tooth decay by antibacterial action.

Claims (6)

At least one protein and polyphenol selected from the group consisting of fibrin protein, keratin, albumin, milk protein, egg protein, serum protein, soy protein and yeast protein are mixed at a weight ratio of 1: 0.1 to 3, and then the weight of the mixture (g) Is dissolved in 0.5 to 100 times of water or lower alcohol or a mixed solvent thereof, dissolved and reacted at 10 to 100 ° C. for 0.01 to 10 hours, and then precipitated at 0 to 40 ° C. for 0.1 to 48 hours. Collecting the protein polymer and rubbing the collected protein polymer. delete delete The method of claim 1, wherein the polyphenol is one or more selected from the group consisting of epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, anthocyanin, resveratrol and quercetin. According to claim 1, wherein the protein polymer chewing gum base manufacturing method characterized in that it contains 5.0 to 95.0% by weight relative to the total weight of the chewing gum base. delete

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