KR940002868B1 - Coffee aroma gum and method for making the same - Google Patents
Coffee aroma gum and method for making the same Download PDFInfo
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- KR940002868B1 KR940002868B1 KR1019910006268A KR910006268A KR940002868B1 KR 940002868 B1 KR940002868 B1 KR 940002868B1 KR 1019910006268 A KR1019910006268 A KR 1019910006268A KR 910006268 A KR910006268 A KR 910006268A KR 940002868 B1 KR940002868 B1 KR 940002868B1
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- 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
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- 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
Abstract
Description
본 발명은 인삼성분이 함유된 커피맛 츄잉껌(Chewing Gum)에 관한 것으로, 더욱 상세하게는 통상의 껌베이스(Gum Base)에 인삼성분과 커피성분을 함께 첨가시키므로써 껌을 씹을때 인삼에 함유된 사포닌(Saponin) 성분을 섭취함과 동시에 커피맛을 즐길 수 있도록 한 인삼성분이 함유된 커피맛 츄잉껌과 그 제조방법에 관한 것이다.The present invention relates to a coffee flavoring chewing gum (Chewing Gum) containing ginseng components, and more specifically, to chewing gum by adding ginseng components and coffee components to a conventional gum base (Gum Base) It relates to a coffee-flavored chewing gum containing ginseng component and a method for producing the same, which ingest the saponin component and enjoy the coffee taste.
일반적으로, 인삼은 세계적으로 알려진 약초로서 사포닌으로 알려진 아글리콘(Aglycone)과 크실로즈(Xylose), 프락토즈(Fructose),글루코스(Glucose)와 같은 탄수화물, 아미노산, 알칼로이드(Alkaloid), 플라보노이드(Flavonoid), 페놀(Phenol) 및 미량의 비타민이 함유되어 있으며, 이들의 복합적인 약리작용에 의하여 스트레스, 당뇨병, 각종암, 항피로 작용, 동맥경화, 고혈압, 강심, 강정(Tonic Effect)등에 우수한 효능을 갖는다고 알려져 있다(다음 표 1 참조).In general, ginseng is a world-known herb known as carbohydrates such as aglycone, xylose, fructose, and glucose, known as saponins, amino acids, alkaloids, and flavonoids. , Phenol (Phenol) and a small amount of vitamins, and their complex pharmacological action has excellent effects on stress, diabetes, various cancers, anti-fatigue, arteriosclerosis, hypertension, cardiac, tonic effect, etc. (See Table 1 below).
[표 1]TABLE 1
인삼의 유지 및 약리작용Maintenance and Pharmacological Action of Ginseng
이와 같이 인삼성분이 여러 방면에서 우수한 약리효과를 갖는다고 알려짐에 따라 최근에는 각종 기호식품에 인삼성분 또는 인삼향의 첨가가 활발히 이루어지는 추세에 있으며, 일부에서는 껌에도 인삼성분이 첨가되어 제조되고 있다.As the ginseng component is known to have excellent pharmacological effects in various aspects, recently, ginseng components or ginseng flavors have been actively added to various foods, and in some cases, ginseng components have been added to gum.
한편, 커피 역시 많은 사람이 애호하는 기호식품으로서 그 성분 또는 그 향 등이 각종 기호식품 즉, 아이스크림이나 껌 등에 첨가 이용되고 있다.On the other hand, coffee is also a favorite food that many people love, and its ingredients or aromas are added to various favorite foods, that is, ice cream or gum.
그러나, 이와 같은 인삼성분이 가미된 껌이나 커피성분 또는 그 향이 가미된 껌은 이제까지는 각각 따로 따로 개발되었기 때문에 기호에 따라 선택하여 껌을 씹을 수는 있으나 한개의 껌으로부터 2종의 맛을 즐길 수 없으며, 이에 따라 소비자의 선택의 폭이 좁아진다는 문제가 있었다.However, since the ginseng or coffee or the flavored gum has been developed separately, it is possible to chew the gum according to your preference, but you can enjoy two flavors from one gum. There is a problem that narrows the choice of consumers accordingly.
본 발명은 이와 같은 종래의 기호제품의 맛에 대한 성향을 보다 폭넓게 만족시켜 주기 위한 것으로, 한종의 껌에 인삼성분과 커피성분을 함께 첨가시키므로써 껌을 씹을때 인삼의 효능성분인 사포닌의 섭취가 가능하며, 독특한 향의 커피맛을 동시에 또는 단계적으로 즐길 수 있도록 한 인삼성분이 함유된 커피맛 츄잉껌을 제공하는데 목적이 있다.The present invention is to satisfy the taste tendency of the conventional taste products more widely, by adding a ginseng component and a coffee component to one kind of gum intake of saponin which is an effective ingredient of ginseng when chewing gum It is possible, and aims to provide a coffee-flavored chewing gum containing a ginseng component to enjoy a unique flavor of coffee at the same time or step by step.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 초산 비닐수지(PVAc), 천연 또는 합성고무, 왁스, 유화제, 무기질 충진제를 배합하여 된 통상의 껌 베이스 20∼22중량%에 인삼엑기스 0.26∼1.20중량%, 인삼분말 0.15∼0.80중량%, 인스탄트 커피분말 0.4∼2.0중량%를 첨가하고, 설탕 64∼68중량%, 물엿 8∼9중량%와 향료로서 커피향을 내기 위한 탄소커피향 0.4∼2.0중량%, 민트향 0.01∼0.12중량%, 박하향을 내기 위한-멘톨 0.06∼0.14중량%를 배합하여 제조한 인삼성분이 함유된 커피맛 츄잉껌을 그 특징으로 한다.The present invention is 20 to 22% by weight of a common gum base made of vinyl acetate resin (PVAc), natural or synthetic rubber, wax, emulsifier, inorganic filler, ginseng extract 0.26 to 1.20% by weight, ginseng powder 0.15 to 0.80% by weight , Instant coffee powder 0.4-2.0% by weight, sugar 64-68% by weight, starch syrup 8-9% by weight and carbon coffee flavor 0.4-2.0% by weight, fragrance mint 0.01-0.12% by weight To smell peppermint It is characterized by a coffee-flavored chewing gum containing ginseng component prepared by blending 0.06 to 0.14% by weight of menthol.
이하, 본 발명을 보다 더 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail as follows.
본 발명의 인삼성분이 함유된 커피맛 츄잉껌은 초산 비닐수지, 천연 또는 합성고무, 왁스, 유화제, 무기질 충진제를 배합하여 된 통상의 껌 베이스 20∼22중량%에 인삼성분으로서 인삼추출액을 여과 및 감압농축하여 제조한 인삼엑기스 0.26∼1.20중량%, 인삼을 분쇄하여 만든 인삼분말 0.15∼0.80중량%과 과립커피를 분말화하여 만든 인스탄트 커피 0.4∼2.0중량%를 첨가하고, 여기에 설탕 64∼68중량%, 물엿 8∼9중량% 및 향료로서 박하향을 내는-멘톨(-Menthol) 0.06∼0.14중량%, 커피향을 내기 위한 탄소커피향 0.4∼2.0중량%와 인삼맛의 향상을 위해 민트향 0∼0.12중량%, 바람직하기로는 0.01∼0.12중량%를 배합하여 제조한다.The coffee flavored chewing gum containing the ginseng component of the present invention is filtered and decompressed with the ginseng extract as a ginseng component in 20 to 22% by weight of a common gum base made of vinyl acetate resin, natural or synthetic rubber, wax, emulsifier, and inorganic filler. Concentrated ginseng extract 0.26 to 1.20% by weight, 0.15 to 0.80% by weight of ginseng powder made by grinding ginseng and 0.4 to 2.0% by weight of instant coffee made from powdered granulated coffee are added, and 64 to 68% by weight of sugar %, Starch syrup 8-9% by weight and flavoring peppermint -menthol( -Menthol) 0.06 to 0.14% by weight, carbon coffee flavor to 0.4 to 2.0% by weight and mint to improve the ginseng flavor 0 to 0.12% by weight, preferably 0.01 to 0.12% by weight .
이때 민트향은 첨가하지 않아도 본 발명의 목적을 달성할 수 있으나, 사용하는 것이 더욱 좋다.At this time, although the mint flavor can achieve the object of the present invention, it is better to use.
상기한 인삼성분이 함유된 커피맛 츄잉껌에서 인삼엑기스는 6년근 수삼(水蔘)을 수세하여 5㎜ 정도의 크기로 절단한 다음, 둥근 플라스크에 넣고 용매로서 알코올과 물을 시료의 2.5배 정도 넣은 다음, 리플럭스(Reflux)하에서 5시간 추출하고 이 추출액을 여과 및 감압농축하여 제조한 것으로 0.26중량%보다 적게 함유되면 인삼 맛의 느낌이 너무 약하게 되고, 1.20중량%보다 많이 첨가되면 오히려 맛이 나빠지게 되는 문제가 있다.The ginseng extract in the coffee flavored chewing gum containing the ginseng component was washed with 6 years old ginseng, washed to the size of about 5 mm, and then placed in a round flask and 2.5 times the amount of alcohol and water as a solvent. Next, it was extracted for 5 hours under Reflux, and the extract was filtered and concentrated under reduced pressure. If it contained less than 0.26% by weight, the taste of ginseng became too weak. There is a problem of falling out.
한편, 인삼분말은 원료를 선별하여 세척하고 건조한 다음 입도 50메쉬의 크기로 분쇄한 것으로 0.15중량%보다 적은 량으로 첨가되는 음용시 인삼맛의 지속성이 약하여 바람직하지 못한 문제가 있고, 0.80중량%보다 많은 량으로 첨가되면 거친 인삼분말의 맛이 너무 강해서 오히려 껌의 미감이 현저히 떨어지는 문제가 있다.On the other hand, ginseng powder is pulverized to a size of 50 mesh size after washing, drying, and drying the raw material, there is an unfavorable problem due to the weak persistence of the ginseng flavor when added to less than 0.15% by weight, than 0.80% by weight When added in large amounts, the taste of the coarse ginseng powder is too strong, rather there is a problem that the taste of gum is significantly lowered.
이렇게 인삼엑기스와 더불어 분말상의 인삼을 첨가하는 것은 인삼맛을 느끼게 할 뿐 아니라 인삼맛의 지속성을 높이는데 효과를 나타내기 때문이다.The addition of powdered ginseng in addition to the ginseng extract is not only to make the ginseng taste but also to increase the persistence of the ginseng taste.
또, 상기 인삼엑기스 및 인삼분말과 함께 첨가되는 인스탄트 커피는 과립상태의 커피를 분말상태로 만든것으로, 이 역시 0.4중량%보다 적게 첨가되면 커피맛이 나지 않고, 2.0중량%보다 많이 첨가되면 기호품으로서는 너무 독한 향취가 나타나고 쓴맛이 나는 문제가 있다.In addition, the instant coffee added with the ginseng extract and ginseng powder is to make the coffee of the granular state in powder form, this also does not taste coffee when added less than 0.4% by weight, if added as more than 2.0% by weight as a favorite product There is a problem of too strong aroma and bitter taste.
한편, 본 발명은 상기와 같은 인삼성분이 함유된 커피맛 함유 츄잉껌을 제조하는 방법도 포함하는바, 이를 살펴보면 츄잉껌을 제조함에 있어서, 통상의 껌베이스 20∼22중량%와 설탕 64∼68중량%, 물엿 8∼9중량%, 인삼엑기스 0.26∼1.2중량%, 인삼분말 0.15∼0.80중량%, 인스탄트 커피분말 0.4∼2.0중량% 및 통상의 감미료와 연화제를 60∼70℃로 예비 가열한 믹서에 넣고 혼합시킨 다음, 55℃ 이하의 온도로 유지시키고 여기에 탄소커피향 0.4∼2.0중량%와 민트향 0.01∼0.12중량% 및-멘톨 0.06∼0.14중량%를 첨가 혼합시켜서 본 발명의 츄잉껌을 제조할 수 있다.On the other hand, the present invention also includes a method for manufacturing a coffee flavor-containing chewing gum containing the ginseng component as described above, in the production of chewing gum, 20 to 22% by weight of the conventional gum base and 64 to 68% by weight sugar , 8 to 9% by weight of starch syrup, 0.26 to 1.2% by weight of ginseng extract, 0.15 to 0.80% by weight of ginseng powder, 0.4 to 2.0% by weight of instant coffee powder, and the usual sweetener and softener at 60-70 ° C. After mixing, the mixture was kept at a temperature of 55 ° C. or lower, and 0.4 to 2.0% by weight of carbon coffee, 0.01 to 0.12% by weight of mint and -The chewing gum of this invention can be manufactured by adding and mixing 0.06-0.14 weight% of menthol.
이와 같은 조성에 따라 츄잉껌을 제조함에 있어 먼저 60∼70℃로 예비 가열한 믹서(Mixer)에 껌 베이스와 당류, 감미료 및 연화제 등을 첨가해 혼합하고 온도가 55℃ 이상 상승되지 않도록 한 다음, 마지막으로 향료 등을 첨가해 더욱 더 혼합하므로써 츄잉껌 조성물을 만든다. 이때 향료로서 인삼자체의 맛을 향상시켜서 인삼맛을 보다 효율적으로 나게 하기 위해 민트향이 사용되고, 커피향을 내기위해 탄소커피향과 인스탄트 커피분말까지 첨가되며, 박하향을 내기 위해서-멘톨이 첨가된다In the preparation of chewing gum according to this composition, the gum base, sugars, sweeteners and softeners are added to the mixer preheated to 60 to 70 ° C., mixed, and the temperature is not increased above 55 ° C. By adding fragrances and further mixing to make a chewing gum composition. At this time, mint flavor is used to improve the taste of ginseng itself as a fragrance to make ginseng taste more efficient, carbon coffee flavor and instant coffee powder are added to make coffee flavor, and to make mint flavor Menthol is added
이러한 껌제조시 통상적으로 첨가되는 감미료, 감초, 연화제 등을 첨가사용할 수 있다.Sweeteners, licorice, softeners, etc., which are commonly added during the manufacture of such gums, may be used.
이와 같이 하여 얻어진 본 발명의 인삼성분이 함유된 커피맛 츄잉껌은 인삼엑기스에 들어 있는 효능물인 사포닌을 섭취함과 동시에 대중 기호식품인 커피맛을 즐길 수 있도록 되어 있는바, 본 발명의 츄잉껌을 씹을때 초반에는 고소한 커피맛을 느낄 수 있으며 중반에는 커피맛과 약간의 인삼성분이 혼합된 맛을 느낄 수 있고, 후반에는 커피맛이 계속유지되면서 인삼의 쌉쌀한 맛을 느낄 수 있다. 또한 본 발명의 인삼성분이 함유된 커피맛 츄잉껌은 경시적(經時的)으로 매우 안정하며 껌중에 포함된 사포닌 성분에 의해 공지의 여러 약리작용도 나타내는 효과가 있다.The coffee flavored chewing gum containing the ginseng component of the present invention obtained as described above is able to enjoy the taste of coffee as a popular favorite food while ingesting saponin, which is an effect contained in the ginseng extract, when chewing the chewing gum of the present invention. In the early stage, you can feel the taste of coffee. In the middle, you can feel the mixture of coffee and some ginseng ingredients. In the latter half, you can feel the bitter taste of ginseng while maintaining the coffee taste. In addition, coffee flavored chewing gum containing the ginseng component of the present invention is very stable over time (經 時 的) and has the effect of showing various known pharmacological action by the saponin component contained in the gum.
상기와 같은 본 발명을 실시예를 통하여 상세히 설명하면 다음과 같다.The present invention as described above will be described in detail with reference to the following Examples.
[실시예 1]Example 1
껌 베이스 21중량%와 설탕 68중량%, 물엿 8.9중량%의 당류와 인삼엑기스 0.26중량%, 50메쉬의 인삼분말 0.15중량%, 감초분말 0.12중량%를 연화제 0.97중량%와 함께 65℃로 예비 가열한 믹서에 넣고 혼합한후, 믹서 내부 온도가 55℃ 이상으로 상승되지 않도록 하고, 향료로서 커피향을 내는 탄소커피 0.42중량%와 박하향을 내는-멘톨 0.06중량% 및 인삼맛 자체의 향상을 위해 민트향 2중량%를 첨가 혼합하여 츄잉껌 조성물을 만들었다.21% by weight of gum base, 68% by weight of sugar, 8.9% by weight of sugar, 0.26% by weight of ginseng extract, 0.15% by weight of 50% ginseng powder, 0.12% by weight licorice powder, with 0.97% by weight of softener, preheated to 65 ℃ After mixing in one mixer, the internal temperature of the mixer should not be raised above 55 ℃, and 0.42% by weight of carbon coffee with coffee flavor and peppermint flavor as flavor -Chew gum composition was made by adding and mixing 0.06% by weight of menthol and 2% by weight of mint for improving the ginseng taste itself.
그런 다음 이와 같이 만들어진 츄잉껌 3g을 10명의 관능검사원으로 하여금 각각 시식시켜 기호식품으로서 종합적인 향미 비교조사를 실시하였다.Then, 3 g of chewing gum made in this way were tasted by 10 sensory inspectors, and a comprehensive flavor comparison was conducted as a favorite food.
이때, 실시예에서 얻어진 츄잉껌의 향미를 A, B, C, D, E의 5단계로 분류하고 각 관능검사원이 느끼는 향미를 파악하여 다음 표 2에 그 결과를 나타내었다.At this time, the flavor of chewing gum obtained in Example was classified into five levels of A, B, C, D, and E, and the tastes of each sensory inspector were shown, and the results are shown in Table 2 below.
[실시예 2]Example 2
껌 베이스 21중량%와 설탕 68중량%, 물엿 8중량%의 당류와 인삼엑기스 0.46중량%, 50메쉬의 인삼분말 0.35중량%, 감초분말 0.12중량%를 연화제 1.09중량%와 함께 65℃로 예비 가열한 믹서에 넣고 혼합한 후 믹서 내부 온도가 55℃ 이상으로 상승되지 않도록 하고, 향료로서 커피향을 내는 탄소커피 0.92중량%와 박하향을 내는-멘톨 0.06중량%를 첨가하고 혼합하여 츄잉껌 조성물을 만들었다. 그런 다음 실시예 1에서와 마찬가지로 관능검사원으로 하여 기호식품으로서 종합적인 향미 비교조사를 실시하고 그 결과를 다음 표 2에 나타내었다.21 wt% of gum base, 68 wt% of sugar, 8 wt% of starch syrup, 0.46 wt% of ginseng extract, 0.35 wt% of 50 mesh ginseng powder, 0.12 wt% of licorice powder, with 1.09 wt% of softener, preheated to 65 ℃ After mixing in one mixer to prevent the internal temperature of the mixer from rising above 55 ℃, 0.92% by weight of carbon coffee with coffee flavor and peppermint fragrance. 0.06 wt% menthol was added and mixed to make a chewing gum composition. Then, as in Example 1, as a sensory inspector, a comprehensive flavor comparison was conducted as a favorite food, and the results are shown in Table 2 below.
[실시예 3]Example 3
껌 베이스 21중량%와 설탕 68중량%, 물엿 8.4중량%의 당류와 인삼엑기스 0.52중량%, 50메쉬의 인삼분말 0.04중량%를 연화제 0.7중량%와 함께 65℃로 예비 가열한 믹서를 넣고 혼합한 후, 믹서 내부 온도가 55℃ 이상으로 상승되지 않도록 유지하면서 향료로서 커피향을 내는 탄소커피 0.92중량%와 박하향을 내는-멘톨 0.06중량%를 첨가하고 혼합하여 츄잉껌 조성물을 얻었다.21% by weight of gum base, 68% by weight of sugar, 8.4% by weight of starch syrup, 0.52% by weight of ginseng extract, and 0.04% by weight of 50 mesh ginseng powder were added together with 0.7% by weight of softener and preheated to a mixer. After that, while keeping the internal temperature of the mixer not to rise above 55 ℃ coffee flavoring coffee coffee flavored 0.92% by weight and peppermint flavor 0.06% by weight of menthol was added and mixed to obtain a chewing gum composition.
그럼 다음 실시예 1에서와 같이 향미 비교조사를 실시하고 그 결과를 다음 표 2에 나타내었다.Then, as in Example 1 was carried out to compare the flavor and the results are shown in Table 2.
[실시예 4]Example 4
껌 베이스 21중량%와 설탕 68중량%, 물엿 8중량%의 당류와 인삼엑기스 0.46중량%, 50메쉬의 인삼분말 0.34중량%, 인스탄트 분말커피 0.46중량%, 감초분말 0.11중량%를 연화제 0.60중량%와 함께 65℃로 예비 가열한 믹서에 넣고 혼합한 후, 믹서 내부 온도가 55℃ 이상으로 상승되지 않도록 유지하면서 향료로서 커피향을 내는 탄소커피 0.97중량%와 박하향을 내는-멘톨 0.06중량%를 첨가, 혼합하여 츄잉껌 조성물을 만들었다.21 wt% gum base, 68 wt% sugar, 8 wt% starch sugar, 0.46 wt% ginseng extract, 0.34 wt% 50 ginseng powder, 0.46 wt% instant powder coffee, 0.11 wt% licorice powder, 0.60 wt% softener After mixing into a mixer preheated to 65 ℃ with mixing, while maintaining the mixer internal temperature does not rise above 55 ℃ to give coffee flavored coffee flavor 0.97% by weight and mint flavor 0.06% by weight of menthol was added and mixed to make a chewing gum composition.
그런 다음 실시예 1에서와 같이 향미 비교조사를 실시하고 그 결과를 다음 표 2에 나타내었다.Then, as in Example 1 was conducted to compare the flavor and the results are shown in Table 2 below.
[실시예 5]Example 5
껌 베이스 22중량%와 설탕 64중량%, 물엿 6.92중량%의 당류와 인삼엑기스 1.20중량%, 50메쉬의 인삼분말 0.80중량%, 인스턴트 분말 커피 2.0중량%, 감초분말 0.12중량%를 연화제 0.7중량%와 함께 65℃로 예비 가열한 믹서를 넣고 혼합한 후, 믹서 내부 온도가 55℃ 이상으로 상승되지 않도록 유지하면서 향료로서 커피향을 내는 탄소커피 2.0중량%와 박하향을 내는-멘톨 0.24중량% 및 민트향 0.12중량%를 첨가, 혼합하여 츄잉껌 조성물을 제조하였었다. 그런 다음 실시예 1에서와 같이 향미 비교조사를 실시하고 그 결과를 다음 표 2에 나타내었다.22% by weight of gum base, 64% by weight of sugar, 6.92% by weight of starch syrup, 1.20% by weight of ginseng extract, 0.80% by weight of 50 mesh ginseng powder, 2.0% by weight of instant powder coffee, 0.72% by weight of licorice powder After mixing with a mixer preheated to 65 ℃ and mixed, the coffee coffee flavored 2.0% by weight and peppermint fragrance as a flavor while maintaining the mixer internal temperature does not rise above 55 ℃ -Chew gum composition was prepared by adding and mixing 0.24 wt% menthol and 0.12 wt% mint. Then, as in Example 1 was conducted to compare the flavor and the results are shown in Table 2 below.
[표 2]TABLE 2
상기표 2에서 A는 초반의 커피향미가 좋고, 후반 인삼성분맛(효능)이 대단히 양호, B는 초반의 커피향미가 좋고, 후반 인삼성분맛(효능)이 양호, C는 보통, D는 조금 불량, E는 대단히 불량.In Table 2, A has good early coffee flavor, late ginseng component taste (efficacy) is very good, B is good early coffee flavor, late ginseng component taste (efficacy) is good, C is moderate, D is slightly Bad, E is very bad.
상기 실시예 1~5의 조성을 살펴보면 각각 상이한 차이점은 있으나 대체로 초반, 중반에는 커피맛을 강조하고, 후반에는 커피맛과 인삼의 맛이 혼합된 맛이 방출되도록 하였다.Looking at the composition of Examples 1 to 5, there are different differences, respectively, but in the early and mid to emphasize the coffee taste, in the second half was to release the taste of the coffee and the taste of ginseng mixed.
즉, 실시에 1에서는 인삼엑기스와 인삼분말의 첨가량의 합이 0.41중량%, 탄소커피향료 0.42중량%이고, 민트 향료가 0.12중량% 포함되므로써 인삼맛과 커피맛이 비슷한 배합이고, 실시예 2에서는 인사엑기스와 인삼분말이 0.81중량%, 탄소커피향료가 0.92중량%가 첨가되어 초반의 커피맛을 강조하였다.That is, in Example 1, the sum of the added amounts of ginseng extract and ginseng powder is 0.41% by weight, 0.42% by weight of carbon coffee flavor, and 0.12% by weight of mint flavor. Insa extract and ginseng powder 0.81% by weight and carbon coffee flavor 0.92% by weight were added to emphasize the early coffee taste.
실시예 3에서는 실시예 2에서 보다 인삼엑기스와 인삼분말이 증량 첨가되므로써 후반의 쌉쌀한 인삼맛을 느낄 수 있으며, 실시예 4에서는 실시예 2 및 실시예 3과 같은 수준의 인삼성분과 여기에 인스턴트 분말커피를 강조한 것으로 후반의 커피맛을 강화하였고, 실시예 5에서는 인삼성분과 커피향을 2중량% 정도 증량함과 동시에 인스탄트 커피분말도 2중량%까지 증량하였다.In Example 3, the ginseng extract and the ginseng powder are added in an increased amount than in Example 2, so that you can feel the bitter taste of late ginseng. In Example 4, the same level of ginseng components and instant powder as in Examples 2 and 3 The emphasis was on coffee to enhance the coffee flavor in the latter half. In Example 5, the ginseng component and the coffee aroma were increased by about 2% by weight and instant coffee powder was also increased by 2% by weight.
이와 같이 실시예 1~5에서 제조된 본 발명의 인삼이 함유된 커피맛 츄잉껌들의 품질은 표 1에서와 같이 비교 분석되는바, 실시예 3에서 제조된 츄잉껌이 가장 우수한 품질로 나타났다.As such, the quality of the coffee-flavored chewing gum containing ginseng of the present invention prepared in Examples 1 to 5 was compared and analyzed as shown in Table 1, and the chewing gum prepared in Example 3 was found to have the best quality.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019910006268A KR940002868B1 (en) | 1991-04-19 | 1991-04-19 | Coffee aroma gum and method for making the same |
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| KR1019910006268A KR940002868B1 (en) | 1991-04-19 | 1991-04-19 | Coffee aroma gum and method for making the same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0711116A4 (en) * | 1993-06-23 | 1998-12-09 | Wrigley W M Jun Co | Improved chewing gum and candy products |
| CN1051682C (en) * | 1995-01-11 | 2000-04-26 | 马健 | Method for producing synthetic Chinese chestnut paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023146503A1 (en) * | 2022-01-26 | 2023-08-03 | Pri̇fa Bi̇tki̇sel Ve Gida Ürünleri̇ Sanayi̇ Ve Diş Ti̇caret Li̇mi̇ted Şi̇rketi̇ | Compressed coffee production method with absorption |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0711116A4 (en) * | 1993-06-23 | 1998-12-09 | Wrigley W M Jun Co | Improved chewing gum and candy products |
| CN1051682C (en) * | 1995-01-11 | 2000-04-26 | 马健 | Method for producing synthetic Chinese chestnut paste |
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