KR20180119690A - Method for producing chewing gum surface-coated with flavor substance - Google Patents

Abstract

A method for producing a non-sugar gum which has a sufficient amount of a flavor substance adhered to a surface thereof and expresses a flavor immediately after the start of consumption. A process for producing a gum by adding sugar and flavor to a gum base and mixing the gum base, and a step of applying a dipping powder to the prepared gum and then rolling the gum, wherein in the step of rolling the gum, Characterized in that the flavoring substance is applied to the chewing gum independently of the dustering powder, preferably the flavoring substance is applied to the chewing gum before the application of the dustering powder.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a chewing gum,

The present invention relates to a method for producing a chewing gum, and more particularly, to a method for producing a non-sugar chewing gum coated with a flavor material on a surface thereof.

It is a generic name for sweets which chews on a gum base and adds flavors or softeners to the gum base to enjoy its flavor and texture.

Currently, there are two types of glowing black that can be classified into two types. One is a conventional non-woven gum, which has a shape such as a block shape or a stick shape. The other is the sugar of the sugar which is becoming mainstream recently and is a granular or spherical sword whose surface is coated with sugar.

Gum black vegetable resin, vinyl acetate resin, ester gum, polyisobutylene, calcium carbonate and the like, and adding a gum ingredient such as a flavor material to the gum base and mixing them. And then the mixture is subjected to a roughening black cutting, cutting and aging process to be completed. In the production process of the sugar of the sugar, a step of coating with a layer of a sugar added with a flavor ingredient is added thereafter.

The sugar of the sugar has an advantage that the flavor can be enjoyed from the first chewing since the layer of the coated sugar is melted and the flavor is expressed immediately after the start of the production. On the other hand, in non-sugar gums, flavor components are added only when mixing with a gum base, and flavor components are not normally added to the surface. Therefore, it takes time for the flavor to appear after the initiation of ingestion.

Japanese Unexamined Patent Publication No. 6-153804

Disclosure of the Invention It is an object of the present invention to provide a method for producing a non-specific gum which expresses a flavor immediately after ingestion.

Here, Patent Document 1 discloses a chewing gum that can express flavor at the time of opening and immediately after chewing by attaching a combination of perfume and ethanol to the surface.

In producing the gum, in order to prevent the gum from adhering to the rolling roll in the rolling process, dusting powder made of powder such as powdered sugar is applied to the surface of the gum, but the gumming black of patent document 1 is applied to the dusting powder And a combination of sucrose powder with a flavor component and ethanol.

However, in the method of producing gum in Patent Document 1, flavor components, which are dissolved in ethanol and adsorbed and supported on sucrose powder and the like as needed, are suitably mixed with ethanol powder or the like, is used as a dusting powder. Sugar has a problem that it requires time because of complicated operations.

SUMMARY OF THE INVENTION In view of the above problems, the present invention provides a method for producing a gum, comprising the steps of adding gum base and sugar and flavoring to the gum base to prepare gum, and applying the dumpling powder to the prepared gum, Characterized in that in the step of rolling the chewing gum, the flavoring substance is applied to the chewing gum independently of the dustering powder, preferably the flavoring substance is applied to the chewing gum before the application of the dustering powder, And a method of manufacturing the same.

By using the production method of the present invention, it is possible to easily produce a non-specific gum which is excellent in flavor development with a relatively simple apparatus. In addition, since a non-saccharide black substance and a sufficient amount of a flavor substance produced by the production method of the present invention are applied, the flavor can be expressed immediately after the start of ingestion.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method of manufacturing a commercially available non-woven chucking goggle. Fig.
FIG. 2 is a schematic view showing the application state of a flavoring substance and a dusting powder according to the present invention. FIG.

1 shows an example of a method for producing a commercially available non-woven web.

In the first step (gum base manufacturing step), first, a gum base is prepared by heating and mixing raw materials including vegetable resin. As the vegetable resin, natural chicl that is worn by sap of sapodilla tree is used. In addition, vinyl acetate resin, ester gum, polyisobutylene, calcium carbonate and the like are also used. These raw materials may be used alone, or two or more types of gum base materials may be mixed.

In the second step (mixing step), the gum base produced in the first step is mixed with a sour material such as a spice and a softening agent by a mixer to form a soft gum-shaped gum. Examples of the flavoring agents include sweeteners such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols and high-intensity sweeteners, and flavoring agents such as stationary oils, spice extracts, and synthetic flavors.

In addition, an acidulant, a thickener, and the like can be used as a sword raw material. These may be added alone or in combination of two or more. Chewing black is then kneaded again into extruder, homogenized, and pushed out into sheet form.

In the third step (rolling step), a sheet-like gum protruding from the extruder is rolled by a rolling roll in a second step. At this time, powdered dustering powder such as powdered sugar or the like is previously applied to the chucking sword pushed out so as not to adhere to the rolling roll. As the dustering powder, powdered sugar, starch, mannitol, etc. may be used depending on the situation. The rolling may be performed in several steps until the final product thickness is obtained.

Rolled chute black is processed in the form of a chewing gum sold through the following process, although it differs depending on the final product type. First, in the fourth step (cutting step), after cutting into a substantially square shape by a cutter, a perforated line is inserted so that it can be cut and cut into a short strip having a desired width by a roll with a vertical edge. (Aging process) in which the perforated line is put, and then separated and cut at the perforated line portion in the sixth process (packaging and packing process). It is cut into one desired size with a cutter, and packed and packed.

The present invention is characterized in that it includes a step of applying a flavoring substance to the chewing gum before rolling in the third rolling step. The flavor material may be applied independently of the dusting powder, and may be applied before any of the steps when the rolling is divided into several steps. Preferably, however, the flavoring agent is applied to the chewing gum before applying the dusting powder. With this configuration, as shown in Fig. 2, a layer of flavor material is formed on the surface of the sheet-like gum protruded from the extruder, and a dustering powder layer is formed thereon. 2 shows a state in which the flavoring substance and the dusting powder are applied only to one side, but the flavoring substance and the dusting powder may be applied to both sides of the sheet-like gums. The present invention has the advantage that since the flavor material is also rolled by the rolling roll together with the gum on the sheet in this state, the flavor substance is pressed onto the gum surface, so that the adhesion of the flavor substance to the gum surface is enhanced.

In the third rolling step, the flavoring substance to be applied to the chewing gum is not particularly limited, and any of sweeteners, flavors, acidifiers and the like may be used. These may be used alone or in combination of two or more. Other ingredients such as coloring agents and caffeine may also be included. The flavoring substance to be applied may be the same as the flavoring or the like mixed in the gum base in the second mixing process, or may be coated with another substance. However, if a liquid flavor substance is applied, there is a possibility that the dusting powder will adhere to the rolling roll by absorbing moisture, or the flavor substance may adhere to the belt conveyor during the movement, so that the flavoring substance to be applied is a powder desirable.

Examples of the sweetener include sugar alcohols such as monosaccharides such as glucose and fructose, disaccharides such as maltose, lactose and sucrose, oligosaccharides, starch syrups, sorbitol, mannitol, xylitol, maltitol, erythritol, reduced palatinose and reduced syrup, High-sweetness sweeteners such as K and aspartame, powdered fruit juice, and the like.

Examples of the flavor include fragrance oils such as peppermint oil, spearmint oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, jasmine oil, sage oil, laurel oil, chamomile oil, basil oil, caraway oil, Spices such as ginger oil, coriander oil, geranium oil, hyssop oil, Oris oil, Dabana oil, Elemiy oil, paprika oleoresin and vanilla extract, l-menthol, , Isoeugenol, esters, ionone, vanillin, ethyl vanillin, and maltol.

Examples of the acidulant include adipic acid, itaconic acid, citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, disodium succinate, DL-malic acid, DL-malic acid, sodium phosphate, DL-tartaric acid, sodium DL-tartrate, sodium lactate, lactic acid, sodium lactate, glacial acetic acid, fucic acid, fumaric acid, monosodium fumarate, DL- .

In order to make the flavor material adhere well to the sword, the surface of the sword on the sheet may be wetted with alcohol such as water or ethanol before applying the flavor material.

The method of applying the flavoring material is not particularly limited. For example, as in the case of dusting powder, a flavor material can be applied and dropped by a flower duster or the like.

The amount of the flavoring substance to be applied varies depending on the kind of the flavoring substance to be applied, but is preferably 0.01% to 3.00% by weight, more preferably 0.05 to 1.00% by weight relative to the weight of the flavoring substance. For example, when the flavoring substance to be applied is menthol powder fragrance, it is preferably 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%. If the application amount of the menthol powder fragrance is less than 0.01%, the spread of the flavor immediately after the commencement of consumption of the chewing gum is hardly felt, and if the application amount exceeds 3.00%, the bitter taste of menthol It is strongly perceived.

When the flavoring substance to be applied is a peppermint powder fragrance, the content is preferably 0.01% to 2.00%, and more preferably 0.05% to 1.00%. If the application amount of the peppermint powder fragrance is less than 0.01%, the spread of the flavor immediately after the commencement of consumption of the chewing gum is hardly felt. If the application amount exceeds 2.00%, the content of the peppermint- Wearing is strongly perceived.

When the flavoring substance is lemon powdered juice, it is preferably 0.01% to 3.00%, preferably 0.05% to 1.00%. When the application amount of the lemon powder juice is less than 0.01%, the spread of the flavor immediately after the commencement of consumption of the chewing gum is hardly felt, and when the application amount is more than 3.00%, the lemon powder juice The resulting acidity and strong taste are strongly perceived.

When the flavoring substance to be applied is fumaric acid, it is preferably 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%. When the application amount of fumaric acid is less than 0.01%, the spread of the flavor immediately after the start of consumption of the chewing gum is hardly felt, and when the application amount is more than 3.00%, the acidity is too strong immediately after the start of ingestion of the chewing gum, The balance of which is remarkably collapsed.

When the flavoring substance to be applied is lemon powder fragrance, it is preferably 0.01% to 2.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%. When the application amount of the lemon powder fragrance is less than 0.01%, the spread of the flavor immediately after the commencement of consumption of the chewing gum is hardly felt, and when the application amount exceeds 2.00%, the chewing gum is worn from immediately after ingestion It is perceived.

The present invention can be achieved by merely adding a process of applying a flavor material independently of the application of the duster powder in the rolling process to the conventional process for producing a chewing gum. Therefore, the present invention can be introduced at a low cost without requiring a large number of existing facilities. It is also possible to easily change the kind of the flavor material to be applied.

Since the flavor material applied to the surface is released into the saliva at the moment when it is put into the mouth, the flavor is strongly expressed immediately after the start of ingestion.

Example 1

20 weight% of natural resin such as chicle, 20 weight% of vinyl acetate resin, 15 weight% of ester gum, 10 weight% of polyisobutylene, 20 weight% of wax, 5 weight% of monoglyceride and 10 weight% of calcium carbonate , And a gum base was prepared by a conventional process.

Based on the gum base thus prepared, the mixture was mixed with a mixer according to the general composition shown in Table 1 to prepare a gum.

Sword base 20 copies Sugar 60 parts glucose Part 5 corn syrup 12 glycerin chapter 1 Peppermint spices chapter 1 menthol chapter 1

And then kneaded again with the manufactured chewing black extruder. After kneading again, the width of the gum on the sheet pushed out of the extruder was 54 cm, the height was 2.93 cm on average, and the cross-sectional area was 158 cm 2 on average. On the average, the amount of sword protruding was 67.2 kg / min.

The left and right edges of the sword on the sheet pushed out of the extruder were cut out, and the menthol powder fragrance was dropped by the flower duster. The composition of the dropped menthol powder perfume was menthol: excipient = 20: 80. Thereafter, an appropriate amount of sugar was dropped and applied as a dustering powder.

Thereafter, the sheet was rolled in four steps with a black rolled roll. The thickness of the rolled steel after rolling was 1.67 mm. The rolled chrysanthemum black was cut into a rectangular shape of 7.20 cm x 1.90 cm, which is a shape of a plate gum according to a conventional manufacturing method.

The application amount of the menthol powder perfume was varied between 0.005% and 3.50% with respect to the sword weight as shown in Table 2 below. For each of the manufactured chewing gums, a comprehensive sensory evaluation of flavor development was conducted by a trained professional panel, and the evaluation results are shown in Table 2. The symbols in the tables have the following meanings.

&Amp; cir &: Excellent spread of flavor, balanced overall flavor, and very good.

&Amp; cir &: Excellent spread of flavor, and good balance of overall flavor.

?: The spread of the flavor is slightly lacking, or the balance of the overall flavor is not so good.

X: The spread of the flavor is insufficient, or the balance of the overall flavor is poor.

The sensory evaluation results of the chewing gum coated with the menthol powder flavor in Example 1 Application amount (%) Sensory evaluation Remarks 0.005 × Almost no effect is felt. 0.01 △ Cool spread. The effect is weak. 0.05 ○ There is a refreshing feeling when you first chew. 0.25 ◎ A fresh spread. Proper balance. 0.50 ◎ The effect is great. A refreshing feeling spreads at the moment of chewing. 1.00 ○ When you put it into your mouth, the feeling of refreshing spreads, but it accompanies a bitter taste. 3.00 △ The effect is strong, but bitter taste is strong. 3.50 × There is an impact, but it is extremely bitter.

From Table 2, when the application amount of the menthol powder flavor was 0.005% with respect to the gum weight, the effect of applying the menthol powder flavor was hardly felt. When the amount of application was 0.01%, the spread of the flavor from the start of ingestion was weak, but the effect of applying the menthol powder flavor was seen. When 0.05% to 1.00% was applied, the spread of the flavor immediately after the start of ingestion was excellent, and the balance of the overall flavor was also good. In particular, when 0.25% or 0.50% was applied, the spread of the flavor was very excellent, and the balance of the overall flavor was maintained, and the result was very good. When the amount of application was 3.00%, the spread of the flavor immediately after the start of consumption was perceived very strongly, but the bitter taste derived from menthol was strongly appeared, resulting in a lack of balance of the overall flavor. When the application amount was 3.50%, the bitter taste was too strong, which was not suitable for ingestion.

Accordingly, when the flavoring substance to be applied is a menthol powder flavoring, it is preferable that the application amount is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%.

Example 2

Based on the gum base prepared in Example 1, a gum was prepared in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 1, and kneaded again with extruder. The left and right edges of the sword on the sheet pushed out of the extruder were cut out, and the peppermint powder fragrance was dropped by a flower duster. The composition of the peppermint powder perfume was an excipient (arabic gum etc.): perfume ingredient = 85: 15. Thereafter, in the same manner as in Example 1, the dusting powder was dropped and rolled and cut.

The application amount of the peppermint powder fragrance was varied between 0.005% and 2.50% with respect to the sword weight as shown in Table 3 below. For each of the prepared chewing gums, comprehensive sensory evaluation of flavor development was carried out by the trained panelists in the same manner as in Example 1, and the evaluation results are shown in Table 3.

The sensory evaluation result of the chewing gum coated with the peppermint powder flavor in Example 2 Application amount (%) Sensory evaluation Remarks 0.005 × Almost no effect is felt. 0.01 △ I feel a little like a peppermint spread. The effect is weak. 0.05 ○ There is a spread like peppermint when first chewed. 0.25 ◎ At the moment of chewing, there is a spread of peppermint, refreshing feeling. 0.50 ○ The effect is great. Thick peppermint spreads. 1.00 ○ Peppermint spreads when you put it in your mouth
It is accompanied by a bit of bitter taste. 2.00 △ The effect is strong, but bitter taste is strong. 2.50 × There is an impact, but it is extremely bitter.

From Table 3, when the application amount of the peppermint powder flavor was 0.005% based on the gum weight, the effect of applying the peppermint powder flavor was hardly felt. When the coating amount was 0.01%, the spread of the flavor from the start of ingestion was weak, but the effect of applying the peppermint powder fragrance was observed. When 0.05% to 1.00% was applied, the spread of the peppermint flavor from immediately after the start of ingestion was excellent, and the balance of the overall flavor was also good. When the amount of application was 2.00%, the spread of the flavor immediately after the start of consumption was perceived very strongly, but there was a pronounced bitter taste derived from peppermint, resulting in a lack of balance of the overall flavor. When the coating amount was 2.50%, the resultant coating was too strong to be worn and not suitable for ingestion.

Therefore, when the flavoring substance to be applied is a peppermint powder flavoring, it is preferable that the application amount is 0.01% to 2.00%, preferably 0.05% to 1.00%.

Example 3

Based on the gum base prepared in Example 1, the gum was mixed with a mixer according to the general composition shown in Table 4 to prepare a gum, which was kneaded again with extruder.

Sword base 20 copies Sugar 60 parts glucose Part 5 Acidulant chapter 1 corn syrup 12 glycerin chapter 1 Lemon flavor chapter 1

After kneading again, both the left and right edges of the sword on the sheet pushed out of the extruder were cut out, and the lemon powder juice was dropped by the flower duster. The composition of the lemon powder juice was dextrin: lemon juice concentrate = 75: 25, and the concentrate concentration of the concentrated juice was 3.5 times. Thereafter, in the same manner as in Example 1, the dusting powder was dropped and rolled and cut.

The application amount of the lemon powder juice was varied between 0.005% and 3.50% with respect to the sword weight, as shown in Table 5 below. For each of the prepared chewing gums, comprehensive sensory evaluation on flavor development was carried out by the list of expert panel trained in the same manner as in Example 1, and the evaluation results are shown in Table 5.

The sensory evaluation results of the chewing gum coated with the lemon powder juice in Example 3 Application amount (%) Sensory evaluation Remarks 0.005 × Almost no effect is felt. 0.01 △ The impact is small, I feel a little sense of juice. 0.05 ○ It is slightly diminish but juice of lemon spreads. 0.25 ○ When I first chew I feel the lemon juice. 0.50 ◎ Juice of lemon appears. Proper balance. 1.00 ○ I feel a sense of juice when I put it in my mouth. Deep flavor appears. 3.00 △ There is an impact, but it is sour and strong. 3.50 × There is an impact, but it is too strong and sour.

From Table 5, when the application amount of the lemon powder juice was 0.005% with respect to the sword weight, the effect of applying the lemon powder juice was hardly felt. When the application amount was 0.01%, the spread of the flavor from the start of ingestion was weak, and the effect of applying the lemon powder juice could be seen. When 0.05% to 1.00% was applied, the spread of the lemon flavor immediately after the start of ingestion was excellent, and the balance of the overall flavor was also good. When the application amount was 3.00%, the spread of the flavor immediately after the start of intake was perceived very strongly, but the acidity and the pungent taste derived from the lemon juice were strong, resulting in a lack of balance of the overall flavor. When the amount of application was 3.50%, the result was that the sour taste and the sour taste were too strong to be suitable for ingestion.

Therefore, when the flavoring substance to be applied is lemon powdered juice, it is preferable that the application amount is 0.01% to 3.00%, preferably 0.05% to 1.00%.

Example 4

Based on the gum base prepared in Example 1, the gum was prepared in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 4, and kneaded again with extruder. After kneading again, the left and right edges of the sword on the sheet pushed out of the extruder were cut out, and fumaric acid was dropped by a flower duster. The purity of fumaric acid was more than 99% and the particle size was 100 mesh pass (95%). Thereafter, in the same manner as in Example 1, the dusting powder was dropped and rolled and cut.

The application amount of fumaric acid was varied between 0.005% and 3.50% with respect to the sword weight, as shown in Table 6 below. For each of the prepared chewing gums, comprehensive sensory evaluation of flavor development was carried out by the list of expert panel trained in the same manner as in Example 1, and the evaluation results are shown in Table 6.

The sensory evaluation result of the chewing gum coated with fumaric acid in Example 4 Application amount (%) Sensory evaluation Remarks 0.005 × I can not feel the effect. 0.01 △ Impact is small. I feel a little bit. 0.05 ○ When I first chew I feel sour. 0.25 ◎ When I first chew I feel sour. There is a depth in acidity. 0.50 ◎ When I first chew I feel sour. The impact is great. 1.00 ○ When you put it in your mouth, it spreads sourness. Strongly stimulated a little. 3.00 △ There is an impact, but the acidity is a bit too strong. 3.50 × There is impact, but the acidity is too strong.

From Table 6, when the application amount of fumaric acid was 0.005% with respect to the gum weight, the effect of applying fumaric acid was hardly felt. When the application amount was 0.01%, the spread of the flavor from the start of ingestion was weak, but the effect of applying fumaric acid was observed. When 0.05% to 1.00% was applied, the spread of sourness immediately after the start of ingestion was excellent, and the balance of the overall flavor was also good. Especially when 0.25% or 0.50% was applied, the spread of the sour cream was very excellent and the overall flavor was balanced, and the result was very good. When the amount of application was 3.00%, the spread of the flavor immediately after the initiation of consumption was perceived very strongly, but the acidity was considerably strong and the balance of the overall flavor was insufficient. When the application amount was 3.50%, the acidity was too strong, which was not suitable for ingestion.

Therefore, when the flavoring substance to be applied is fumaric acid, it is preferable that the application amount is 0.01% to 3.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%.

Example 5

Based on the gum base prepared in Example 1, the gum was prepared in the same manner as in Example 1 by mixing with a mixer according to the general composition shown in Table 4, and kneaded again with extruder. After kneading again, the left and right edges of the sword on the sheet pushed out of the extruder were cut out, and the lemon powder fragrance was dropped and applied with a flower duster. The composition of the lemon powder perfume was as follows: excipient (gum arabic): perfume ingredient = 85: 15. Thereafter, in the same manner as in Example 1, the dusting powder was dropped and rolled and cut.

The application amount of the lemon powder fragrance was varied between 0.005% and 2.50% with respect to the sword weight, as shown in Table 7 below. For each of the prepared chewing gums, comprehensive sensory evaluation of flavor development was performed by the trained panelists in the same manner as in Example 1, and the evaluation results are shown in Table 7.

The sensory evaluation results of the chewing gum coated with the lemon powder fragrance in Example 5 Application amount (%) Sensory evaluation Remarks 0.005 × I can not feel the effect. 0.01 △ Impact is small. Some lemon is strengthened. 0.05 ○ When I first chewed, there was a spread of lemon, but it was a bit weak. 0.25 ◎ When I first chew I feel a sense of lemon. 0.50 ◎ The impact is great. There is a depth of lemon sensation. 1.00 ○ When I put it in my mouth, lemon sensation spreads. Strongly stimulated a little. 2.00 △ There is an impact, but it is a bit too strong to wear. 2.50 × There is an impact, but it is too strong to wear.

From Table 7, when the application amount of the lemon powder perfume was 0.005% with respect to the sword weight, the effect of applying the lemon powder perfume was hardly felt. When the coating amount was 0.01%, the spread of the flavor from the start of ingestion was weak, but the effect of applying the lemon powder perfume was seen. When 0.05% to 1.00% was applied, the lemon flavor was excellent from immediately after ingestion, and the balance of the overall flavor was also good. Especially when 0.25% or 0.50% was applied, the spread of the lemon flavor was very excellent, and the balance of the overall flavor was maintained, and the result was very good. When the amount of application was 2.00%, the spread of the flavor immediately after the start of consumption was perceived very strongly, but the result was that the overall flavor was insufficient in balance as a result of the strong taste and bitter taste. When the coating amount was 2.50%, the resultant coating was too strong to be worn and not suitable for ingestion.

Therefore, when the flavoring substance to be applied is a lemon powder flavoring, it is preferable that the coating amount is 0.01% to 2.00%, preferably 0.05% to 1.00%, more preferably 0.25% to 0.50%.

This application is based upon and claims the benefit of priority from Japanese Patent Application No. 2010-172089 filed on July 30, 2010, the contents of which are incorporated herein by reference.

Claims (2)

A method for producing a non-sugar (non-sugar-coated) gum comprising a mixing step of adding a gum base material to a gum base and mixing the gum base material to produce a gum, and a rolling step of applying a dumpling powder to the prepared gum,
In the rolling process, independently of the dustering powder, a menthol powder fragrance with a menthol: excipient = 20: 80 and an excipient: perfume component = 85: 15 with a coating amount of 0.05% to 1.00% A flavor ingredient selected from the group consisting of powdered flavor, dextrin: lemon juice concentrate = 75:25 lemon juice, excipient: lemon powder fragrance of 85:15 and fumaric acid having a purity of 99% or more is applied to a chewing gum Wherein the method comprises the steps of: The method according to claim 1,
Wherein the flavor material is applied to a chewing gum prior to application of the dustering powder.

Images