TW200816932A - Functional chewy food and process for production and use thereof - Google Patents

Abstract

A masticatory material, which is produced by tabletting or granulating starting materials including prolamins, wheat gluten and a functional material, shows elasticity and spreadability when impregnated with saliva in mastication. Moreover, it is edible and has such a constitution that it can be masticated over a longer time than gummy candies. Thus, this masticatory material has various mastication times longer than that of gummy candies and, moreover, makes it possible to take a sufficient amount of a functional material independently from the properties (water-solubility, etc.) thereof.

Description

200816932 (1) IX. Description of the Invention [Technical Fields of the Invention] The present invention relates to a functional ingredient containing a functional ingredient which is beneficial for maintaining or restoring a healthy physiological action and a disease treatment effect, and which can enhance chewing force "chew And its manufacturing method and method of use. [Prior Art] Φ In recent years, in Japan, with the European and American food and lifestyle, diabetes, high blood pressure, high blood fat and other lifestyle-related diseases are increasing, and the arrival of the younger ageing society is coming. The national awareness of health has gradually increased, and they have guarded their own health. As a result of the popularization of self-care, many functional foods, namely healthy foods, have been put on the market, and its market size has now reached 1 trillion yen. As a result of the increase in processed foods and changes in taste, 'the increase in dental caries and the dryness of the teeth in the lower age group without the need for large chewing and soft foods and snacks and juices containing more polysaccharides. The weakening situation is also getting better and worse. On the contrary, the teeth and the trunk of the elderly have decreased chewing ability due to diseases in the oral cavity, and the results of the increase in the case of fluid foods and enteral agents, the function of the digestive organs and the tongue are reduced, and the language is made. The ability to lose ~ lost physical strength, and eventually evolved into problems such as dementia in the elderly and bed rest. Under the above-mentioned social situation, it is hoped that a lot of functional ingredients, a chew composed of soft candy, have been developed for the purpose of improving chewing function and restoring health (refer to Patent Document 1). Functional chewing gum mixed with anti-caries ingredients such as xylitol and catechin has also been developed. Further, 4 - 200816932 (2) a wheat gluten-divided gliadin fraction and an edible functional chew made by kneading with wheat gluten under water conditions have been developed (refer to the patent document). 2). Patent Document 1: Japanese Patent Laid-Open No. 2 0 〇 2 - 8 5 0 0 8 • Patent Document 2 • Japanese Special Open 2 0 0 6 - 1 0 9 7 5 1 [Invention] Φ However, in soft Sugar chews, when chewing a capsule of about 4g of soft candy, will dissolve in about 1 minute. Even if you take 3 capsules at a time, the chewing time is about 2 minutes. It is difficult to make a chew for the length of chewing time. Call it enough. Further, the edible rubber which is a rubber base for wheat gluten is kneaded into a wet mass in a water-containing state, and there is a problem that the chewability is likely to deteriorate over time. Further, in the chewing gum in which the functional component is mixed, since the rubber matrix is a synthetic polymer and has no edible property, it is discarded after being chewed and has a problem of polluting the environment, and the functional component is also discarded together with the rubber matrix, and the production is impossible. The problem of fully utilizing functional ingredients. On the other hand, the functional gummy of the gliadin fraction which is kneaded with wheat gluten under water condition is easy to mold because it has a moisture content of about 25 wt.%, and must be coated with sugar and coated. Anti-mildew treatment such as film. This type of functional chewable material with high water content has a problem of limited functional properties due to the inability to mix lactic acid bacteria and enzymes that are susceptible to moisture. Furthermore, after the functional chew is stored for 4 months under TC, the chewing elasticity is significantly lower. Further, after 15 minutes of chewing, it is no longer wet. 5-200816932 (3) Functionality of the chew Chews, for people, such as the elderly, children and women, have difficulty in taking insoluble functional ingredients due to difficulty in swallowing. When making functional chews from wet blocks, due to kneading and delay It requires a lot of pressure, and it is impossible to use a general mixer and a calender. It requires a special manufacturing equipment and has a problem of greatly increasing the manufacturing cost. The present invention is in view of the above-mentioned situation, that is, the chewing time of the soft candy is increased and is different. While chewing for a long period of time, and providing a functional ingredient that is beneficial for maintaining or restoring the physiological effects of health and the therapeutic effect of the disease, and providing properties that are beneficial for maintaining or restoring the physiological effects of the disease and the therapeutic effect of the disease, the ingestible For the purpose of solving the above problems, the inventors of the present invention have discovered the purpose of the functional chews, the manufacturing method thereof and the method of use thereof. Adding or mixing a variety of functional ingredients such as prolamin, wheat gluten or/and polyphenols, by laminating or granulating, can be moderately elastic after saliva-containing chewing The invention is completed by the incorporation of the functional ingredient of the edible property, and the functional chewable of the preparation which can be taken without the need for moisture, and the present invention is completed. The first item of the scope relates to a functional beta chew which is tableted or granulated with prolamin, wheat gluten and functional materials, and produces elasticity after saliva-containing chewing. The stretchable, more edible soft candy further prolongs its chewing time and constitutes a functional chew of the second aspect of the patent application scope of the invention, such as the patent scope of the first item -6-200816932 (4), wherein The ratio of prolamin to wheat gluten is composed of a weight ratio of 8:2 to 2 ··8. The third aspect of the present invention relates to a functional chew which is a prolamin. Class, more Classes and functional materials are raw materials that will be tableted or granulated, and will produce elasticity and stretch after saliva-containing chewing. It is more prolonged in chewing time than the edible soft candy, and is enhanced by polyphenols. It is composed of its elasticity and extensibility. φ The fourth item of the scope of the invention relates to a functional chew which is based on gliadin, wheat gluten, polyphenols and functional materials. Ingots or granules, which produce elasticity and stretchability after saliva-containing chewing, which is longer than the edible soft candy to prolong the chewing time, and is composed of polyphenols to enhance its elasticity and stretchability. The fifth item of the patent scope is a functional chew according to item 4 of the patent application scope, wherein the ratio of the prolamin to the wheat gluten is 9: 9: 0 · 1 to 2: 8 by weight ratio. . • The sixth aspect of the present invention is a functional chew according to claim 3 or 4, wherein the chew is mixed with 1 to 20% of the amount of the prolamin and the wheat bond. It is composed of many scorpions. Item 7 of the scope of the patent application of the present invention is a functional chew according to Patent Application No. 1, 3 ' ' or 4, wherein the gliadin is derived from wheat gliadin, corn zein, barley At least one of the selected barley proteins is composed. Item 8 of the scope of the patent application of the present invention is a functional chew as claimed in claim 1, 3 or 4, wherein the functional material is self-contained tea 200816932 (5) leaf catechin, gallop tea Ordinary gallic acid, buckwheat anthocyanins, polyphenols of French coastal pine bark extract, sesame xylan, reduced astaxanthin from Haematococcus 'γ-aminobutyric acid, step-down win Peptides, xylitol, frankincense extract, propolis, galacto, medicinal herbs extracts of medicinal herbs and wormwood " mushroom extracts, mushrooms, mulberry and monkey mushrooms, fucoids Sugar, - Heat treated lactic acid bacteria powder, lactoferrin, isoflavones, Ginkgo biloba extract, small vinca extract, phospholipid lysine, peanut oleic acid, φ 鱼类 from fish and DHA highly unsaturated fatty acids , chili powder, ketene, capsaicin ester, coenzyme Q-10, lipoic acid, carnitine hydrochloride, root orange extract, five-layer dragon extract, martial arts leaf extract, green bean extract, mulberry leaf Extracts, vitamins, yellow-green vegetable extracts, royal jelly, calcium Compounds • Magnesium compounds · Yeast zinc, minerals of iron, nourishing strong extracts of medicinal herbs, ceramide, hyaluronic acid, cysteine, carnitine, camphor extract, copper chlorophyll sodium, iron chlorophyll sodium At least one or more of lactic acid bacteria, inulin, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, nicotine, caffeine, and theanine are used. Item 9 of the scope of the present application is a functional chew as claimed in claim 1, 3 or 4, wherein the functional material is derived from apple anthocyanin, fruit extract, and blueberry extract. Polyterpenoids, cyanine glycoside from black beans, curcumin, tetrahydrocurcumin, sugarcane, octacosanol, collagen, phytic acid, aspirin, acetaminolate, dl-ma Acid chlorpheniramine, dihydrocodeine phosphate, dl-methylephedrine hydrochloride, ticlopidine citrate, chlorinated lysozyme, Meiyuanzhi extract, caffeine, allyl isopropyl At least one of acetonitrile, cetylpyridinium chloride, chlorhexidine hydrochloride, methyl-8-200816932 (6) potassium phenolsulfonate, bark of cherry, licorice, 1-menthol, sodium sulfonate The above composition. The tenth item of the present invention is a functional chew as claimed in claim 3 or 4, wherein the polyphenols are derived from catechins, " gallocatechin gallic acid It is composed of at least one selected from the group consisting of lipid, anthocyanin, anthocyanin, flavonol, diisoflavone, sesamin, quercetin, curcumin and persimmon tannin. φ. The eleventh item of the scope of the present application is a functional chew as disclosed in claim 1, 3 or 4, which is composed by mixing 1 to 40% of a protein decomposing enzyme. Item 12 of the scope of the present application is a functional chew as claimed in claim 1 wherein the proteolytic enzyme is selected from the group consisting of filamentous fungi, bacteria, basidiomycetes, radiobacteria and plant sources. The protein is composed of enzymes. The thirteenth item of the scope of the present application is a functional chew as disclosed in claim 1, item 1, Φ 3 or 4, which is composed by mixing 5 to 40% of a disintegrating agent. Item 14 of the scope of the present application is a functional chew according to claim 13 of the patent application, wherein the disintegrating agent is a protein selected from the group consisting of gelatin, casein sodium, casein calcium and collagen. Or carrageenan, Sanxian gum, gellan gum, tragacanth, agar, sodium carboxymethylcellulose, calcium hydroxymethylcellulose, polysaccharides of sodium alginate, polyethylene polyketene, Composition of fatty acid glycerides. Therefore, according to the first claim of the present invention, the gliadin--9-200816932 (7), wheat gluten and functional materials are used as raw materials for tableting or granulating, which is produced by saliva when chewed. Elasticity and extensibility, which can be longer and more chewy than various edible gums. In addition, since the gliadin, wheat gluten, and functional materials which are raw materials are edible, it is possible to take in a functional material containing a functional component without relying on the water solubility of the functional material. While maintaining and improving health or returning to health, it can also prevent aggravation after chewing, and can inhibit environmental pollution. Further, when the functional chew is swallowed, it can be completely digested by the digestive tract, and the functional material can be surely absorbed, and it is desired to maintain and improve health or restore health, and to treat the disease. Further, since the functional chew is edible, it is suitable for use in a preparation which does not require moisture. The wheat gluten used in the present invention is called powdery wheat protein of active gluten or vitamin gluten, and about 80% of the whole is composed of glutenin having a molecular weight of about 200,000 to several million, and the molecular weight is about It is composed of 30,000 to 80,000 wheat gel eggs Φ white. According to the third item of the patent application of the present invention, the prolamine, polyphenols and functional materials are used as raw materials for tableting or granulating, and when chewed, the elasticity and extensibility are generated after the saliva is contained. Due to the increased elasticity and extensibility of polyphenols, the more edible jelly has a longer chewing time of various lengths of time. In addition, since the prolamines, polyphenols, and functional materials used as raw materials are edible, it is desirable to maintain a functional material containing a functional component without depending on the water solubility of the functional material. While promoting health or returning to health, it can also prevent aggravation after chewing, such as chewing gum, and can inhibit environmental pollution. Further, when the functional chew is swallowed, it can be completely absorbed by the digestive tract, and the functional material can be surely absorbed, and it is desired to maintain and improve health or restore health, and to treat the disease. Further, since the functional chew has a food usability, that is, it can be used as a preparation which can be taken without water. According to the fourth aspect of the invention, the lozenge, wheat gluten, polyphenols and functional materials are used as raw materials for tableting or granulating φ, which generates elasticity and stretching after saliva-containing chewing. Sex, and because of the elasticity and extensibility of polyphenols, the edible gummy has a longer chewing time of various lengths of time. In addition, since the prolamines, polyphenols, and functional materials used as raw materials are edible, it is desirable to maintain a functional material containing a functional component without depending on the water solubility of the functional material. It can also prevent the abandonment of chewing gum and prevent environmental pollution when it improves health or restores health. Further, when swallowing a functional chew and swallowing it, it is possible to completely absorb the functional material by completely digesting the digestive tract, and it is desired to maintain and improve health or restore health, and to treat the disease. Further, since the functional chew is edible, it is suitable as a preparation which can be taken without water. According to the first, third and fourth aspects of the application of the present invention, when the functional chewable of the tableting or granulation is obtained, the raw material powder may be directly subjected to ingoting, or the raw material powder may be subjected to dry granulation. Further, the tableting is carried out, or the raw material powder is granulated by a wet granulation method such as a fluidized layer granulation drying method, and the drying is performed after the drying is equal to the steps commonly used in the manufacture of pharmaceuticals and health foods. Lozenge or granulation can be obtained to obtain a functional chew with a small amount of water-11 - 200816932 (9). Therefore, it is different from the functional chew which forms a high moisture content from the wet block, and the functional chew of the present invention having less moisture content does not need to be treated by the sugar coating and the film coating, and does not need to be kneaded. Special equipment such as calendering is manufactured by granulation, dryness, and ingots, which are highly versatile, and can significantly reduce manufacturing costs. The functional chews having a small moisture content of the present invention can be produced into tablets and granules using φ equipment such as a granulator, a dryer, and a tablet machine which are widely used in the pharmaceutical industry and the health food industry. When a functional chew having a small moisture content is produced, in the dry trial granulation method, the granules are produced by granulating the mixed powder by a dry granulator without adding water, and the granules are further produced in the preparation of the granules. Ingots. In the wet granulation method, the flow layer granulation drying method is carried out by spraying an aqueous solution with a gelatinized starch or the like on a raw material powder, and then drying the granules, and then granulating the granules in the preparation of the granules. In addition, since the gelatin protein becomes sticky when it contains water, it is difficult to clean the manufacturing equipment by the wet granulation method, and therefore φ is used as a dry granulation method which does not require the use of water as a binding liquid. The granulation method of the functional chew of the invention is particularly preferred. Conversely, when a functional chew having a high moisture content composed of a wet mass is produced, when 15 to 25 % of water is added to the raw material powder such as gliadin and kneaded, the wet mass becomes extremely ' In order to be sticky, it causes a burden on kneading, and it requires a large-sized kneader which is used when manufacturing chewing gum. Further, in order to stretch these wet pieces into a film and then cut them, it is necessary to use 2~ as in the manufacture of chewing gum. Special equipment such as calendering drum and cutting drum in three stages. In addition, the functional chews with high moisture content composed of wet masses are dried by hot air, and then the pellets obtained after crushing are carried out in -12-200816932 (10). When the tablet is produced by tableting, the wet block has high viscosity and needs to be dried for a long period of time. At the same time, since the obtained particles are too hard, it is difficult to form the tablet, and it is difficult to efficiently produce the tablet. Of course, the manufacturing cost is greatly increased. When the functional chew which is composed of a wet mass and has a high moisture content is freeze-dried, it is necessary to dry for 2 days or more, and 100,000 will be described. A small wet cake having a plate shape of about 10 mm is stored in a freeze dryer, and requires an extremely complicated operation, and the manufacturing cost is significantly increased as compared with the manufacturing method of the present invention which can ensure a daily output of φ of 1 million spindles or more. The present application can be mixed with lactic acid bacteria and enzymes which are susceptible to moisture due to tableting or granulation under conditions of low water activity, and solid functional ingredients which are insoluble in water, such as inorganic compound compounds such as mixed dolomite. When the proportion of the substrate of the prolamin/wheat gluten and the polyphenols is adjusted to a degree of chewing time of several minutes to 10 minutes, or by finely adjusting the weight of the chews per ingot 3 00~ 400mg, because it becomes easy to swallow, can surely and fully ingest the functional ingredients contained in the chew. As in the second claim of the present invention, in the first item of the patent application, the prolamin The ratio to wheat gluten is increased by 8:2~2:8, increasing the chewing time and increasing the number of chewings. ^ At the same time, by its edible nature, it does not discard functional materials and can be fully taken. It can be expected to maintain and improve health or restore health. It can be absorbed by completely digesting functional chews, and it is not only desirable to maintain and improve health or return to health, but also to treat diseases more appropriately. When the ratio of lysin to wheat gluten is 8:2, the ratio of wheat gluten is less than the ratio of 13-200816932 (11), which is weak due to weakening of elasticity and shortening of chewing time. When the ratio of gliadin to wheat gluten is 2:8, when the ratio of wheat gluten is more than this ratio, the stretchability becomes extremely small, and the chewing gum-like texture cannot be sufficiently changed while the formability is changed. Poor and the hardness of the tablet is low, which is not easy to use. In order to ensure the chewing taste of the functional chew of the present invention, the minimum mixing amount of the mixed substrate of the prolamin and the wheat gluten is preferably about 40% by weight. φ is the fifth item of the patent application scope of the present invention. In the fourth item of the patent application scope, when the ratio of the prolamin to the wheat gluten is 9.9 : 0.1 to 2 : 8 by weight, the growth is suitable for chewing. Time and increase the number of chews, while at the same time, by its edible nature, it does not discard functional materials and can be fully ingested, and it can be expected to maintain and improve health or restore health. It can be reliably absorbed by completely digesting functional chews, and it is not only desirable to maintain and improve health or restore health, but also to treat diseases more appropriately. When the ratio of the prolamin to the wheat gluten is 2:8, when the ratio of the gluten of the wheat gluten is larger than this, the stretchability is extremely small, and the chewing gum-like texture cannot be sufficiently formed. The properties are deteriorated and the hardness of the tablet is lowered, which is not easy to use. In order to ensure the chewing taste of the functional chew of the present invention, the minimum mixing amount of the mixed substrate of the prolamin and the wheat gluten is preferably about '30% by weight. As in the sixth aspect of the patent application of the present invention, in the third and fourth aspects of the patent application, when the polyphenols are mixed with 1 to 20% of the total amount of the prolamin and the wheat gluten, the chewing is fully increased. Time and increase the number of chewings, and because of its edible nature, it will not abandon functional materials and can fully ingest -14-200816932 (12), and can expect to maintain and improve health or restore health. Capable chewable material can be absorbed reliably, not only expecting vitamins to restore health, but also more suitable for treatment of diseases less than 1%, due to weakening of elasticity and shortening of chewing time; when the proportion of polyphenols is greater than 20% Will increase bitterness, • Poor. As in the seventh aspect of the invention, in the items φ 1, 3, and 4, the gliadin is selected from the wheat zein of wheat and the barley protein of barley, and the growth time is suitable for chewing time and increasing chewing. The number of times, sex, does not abandon functional materials and can be fully ingested, improve health or restore health. By fully digesting the function of on-site absorption, it is not only desirable to maintain and improve health or to treat diseases in a timely manner. Among the prolamins, the protein is also preferred, but the wheat gliadin is the most important, and the wheat gliadin is the best because the corn zein is larger in the ingot.

As in the eighth aspect of the patent application scope of the present invention, in the items 1, 3, and 4, if the functional material contains tea leaves, tea catechin gallate, grape seed anthocyanin, French polyphenols, Sesame xylan, extracts from Haematococcus γ-aminobutyric acid, antihypertensive peptide, xylitol, frankincense, medicinal herbs and wormwood extracts , fucoidan, and fertility D by fully digesting and improving health or. The proportion of polyphenols is not good. On the other hand, if the cost is increased and the patent application range is less than one type of gelatin and corn, it can be expected to maintain health and chews to be healthy, and more glutinous wheat. The protein is low-priced and easy to obtain barley protein. The patented range of tea, the reduced astaxanthin extracted from the bark of the pine tree bark, the extract, the propolis, the sea mushroom, the mulberry yellow and the heat-treated lactic acid bacteria of the monkey I-15 - 200816932 (13) . Bacterial powder, lactoferrin, isoflavones, Ginkgo biloba extract, small vinca extract, phospholipid lysine, peanut oleic acid, EPA and DHA highly unsaturated fatty acids from fish, chili powder , ketene ester, capsaicin ester, coenzyme Q-10, lipoic acid, carnitine hydrochloride, citrus extract, five-layer dragon extract, extract of sap leaves, green bean extract, mulberry leaf extract, Vitamins - genus, yellow-green vegetable extracts, royal jelly, calcium compounds, magnesium compounds, yeast zinc, iron minerals, nourishing strong medicinal extracts φ, ceramide, hyaluronic acid, cysteine , When at least one of aminic acid, citron extract, copper chlorophyll sodium, iron chlorophyll sodium, lactic acid bacteria, inulin, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, nicotine, caffeine, and theanine is used, at least one or more By selecting functional materials, it can be used as therapeutic and preventive foods for specific diseases such as colds, oral diseases and lifestyle-related diseases, or as functional foods for people of specific age and gender, that is, It is suitable for foods that are intended to be used for dieting and caring for women who are whitening and skincare, and for use in foods that are suitable for people who want to suppress bones, immunity, and memory decline, or for children and adolescents who want to prevent dental caries and strengthen their teeth. Food. Therefore, it is desirable to maintain health by promoting consumption of a functional chew of the present invention mixed with diseases and diseases of a different age group and gender, and it is more desirable to promote or restore health, or to perform 'β treatment of the disease. As in the ninth application of the present invention, in the scope of claims 1, 3, 4, the functional materials, if from the apple anthocyanin, fruit extract, blueberry extract polyphenols, from black beans Cyanine glycoside, curcumin, tetrahydrocurcumin, sugarcane, octacosanol, collagen, -16- 200816932 (14) ' Phytic acid, aspirin, acetaminophen, cil-maleic acid Chlorpheniramine, codeine hydroquinone phosphate, dl-methylephedrine hydrochloride, ticlopidine citrate, chlorinated lysozyme, Meiyuanzhi extract, caffeine, allyl isopropyl b Urea urea, cetylpyridinium chloride, chlorhexidine hydrochloride, potassium cresylate, mountain cherry bark, < When at least one of licorice, 1-menthol, and sodium sulfonate is used, it is possible to use therapeutic materials and preventive foods for specific diseases such as colds, oral diseases, and lifestyle-related diseases by selecting functional materials. Or use as a functional food for people of a certain age φ layer and gender, that is, for use in foods that are suitable for women who want to diet and care for whitening and beauty, and then use it as a suitable medium for suppressing bone, immunity, and memory loss. The food for the elderly, and the food for children and adolescents who want to prevent dental caries and strengthen the tooth dry. Therefore, it is desirable to maintain or restore health, or to treat a disease, by eating a functional chew of the present invention mixed with a disease which is desired to be prevented or treated, and a different age layer and gender. Specifically, the functional material includes tea catechin, gallnut • catechin gallate, grape seed anthocyanin, apple anthocyanin, French coastal pine bark extract, fruit dew Extract, polyphenols of blueberry extract, sesame xylan, cyanine glycoside from black beans, curcumin, tetrahydrocurcumin, reduced astaxanthin from Haematococcus, coenzyme Q-10, sulfur / Acid system as an antioxidant, sugar cane is used as a cholesterol lowering agent and a platelet agglutinating agent, suitable for use as a prevention and recovery of lifestyle-related diseases, functional amino acid γ-aminobutyric acid, antihypertensive peptide It can improve high blood pressure, and add xylitol, frankincense extract, propolis, keloid, medicinal extracts of medicinal herbs and wormwood, and phytic acid as an effective component for prevention of oral diseases. -17- 200816932 (15) The external frankincense extract removes the active constituents of Salmonella associated with the symptoms of gastric cancer and gastritis. Mushroom, mulberry and monkey mushroom extracts, fucoidan, heat-treated lactic acid bacteria powder, lactoferrin-based immune-enhancing ingredients, isoflavones, ginkgo biloba extract, small Changchun Flower extract |, phospholipid lysine, peanut oleic acid, EPA and DHA from fish, high-degree unsaturated fatty acid dementia and effective components of menopausal symptoms, pepper powder, ketene, capsaicin ester, coenzyme Q-10 , Carnitine hydrochloride, Citrus φ extract, Wulonglong extract, Wushou leaf extract, green bean extract, catechin, mulberry leaf extract, octacosanol anti-obesity active ingredient , vitamins, yellow-green vegetable extracts, royal jelly, calcium compounds, magnesium compounds, yeast zinc, iron minerals, nourishing and strong use of herbal extracts are often used to nourish strong ingredients, ceramide, collagen Protein, hyaluronic acid, cysteine, cystine, whitening, skin and active ingredients. Toona sinensis extract, copper chlorophyll sodium, iron chlorophyll sodium, catechin, apple polyphenols, etc. are commonly used as deodorant components, lactic acid bacteria, inulin, fructooligosaccharides, Φ galactose oligosaccharides, xylooligosaccharides An effective whole intestinal component. Nicotine is an effective ingredient in smoking cessation aids, and caffeine and theanine are effective ingredients for preventing drowsiness and soothing. Aspirin, acetaminophen, dl-malonate chlorpheniramine, dihydrocodeine phosphate, dl-methylephedrine hydrochloride, ticlopidine citrate*, chlorinated lysozyme, Meiyuanzhi immersion Cream, caffeine, allyl isopropyl acetonitrile, hexamethyl chlorinated 5 ratio steep, chlorhexidine hydrochloride, potassium sulfonate, mountain cherry bark, licorice, 1-menthol, sulphur Sodium sulphate is a suitable ingredient for various symptoms of the cold, cough and expectoration, antipyretic and painful, and oral and throat disease. Other functional materials are not particularly limited, and the use of antioxidants and amino acids for use in lifestyle-related diseases such as diabetes, hypertension, and hyperlipidemia are applicable to periodontal disease. It is a component of oral diseases, an immune-enhancing ingredient, and is suitable for components of dementia and menopausal symptoms. It is suitable for viral infections, anti-obesity substances, nourishing strong ingredients, whitening and skin-beautifying ingredients, etc. It can also be used with vanilla and hypnosis. The component of glycine and the like. As in the first aspect of the patent application scope of the present invention, in the third or fourth aspect of the patent application, the polyphenols are derived from catechins, gallocatechin, φ acid fat, anthocyanin When at least one of anthocyanins, flavonols, isoflavones, sesamin, quercetin, curcumin, and persimmon tannin is used, the chewing time is increased and the number of chewing is increased, and by its edible nature, Functional materials can be discarded and fully ingested, and it can be expected to maintain and improve health or restore health. By fully digesting functional chews, it is possible to reliably absorb not only the desire to maintain and improve health or restore health, but also to treat the disease more appropriately. As in the first aspect of the patent application scope of the present invention, in the first, third or fourth application range, when 1 to 40% of the proteolytic enzyme is mixed, the elasticity and aggregation are reduced by the protein decomposing enzyme. It is easy to separate, easy to swallow due to shortened chewing time, does not discard functional materials and can be fully ingested, and can be expected to maintain and improve health or restore health. It is even more appropriate / appropriate to treat the disease. As in the fifteenth aspect of the patent application of the present invention, in the first claim of claim 1, the proteolytic enzyme agent is selected from the group consisting of filamentous fungi, bacteria, basidiomycetes, radiobacteria, and plant-derived proteolytic enzymes. Elasticity and aggregability are small and easy to separate, making it easier to swallow. -19- 200816932 (17) As in the scope of claim 13 of the present invention, in the scope of claim 1, 3 or 4, when 5 to 40% of the disintegrant is mixed, the disintegrating agent is used. The elasticity and the aggregation are small and easy to separate. Because the chewing time is shortened, it is easy to swallow, and the functional material is not discarded and can be fully ingested, and it is desirable to maintain and improve health or restore health. It can be reliably absorbed by completely digesting the functional nozzle-chew, and it is not only desirable to maintain and improve health or restore health, but also to treat the disease more appropriately. φ is the 14th item of the patent application scope of the present invention. In the 13th item of the patent application, the disintegrating agent is selected from the group consisting of gelatin, casein sodium, casein calcium and collagen protein, or carrageenan and sanxian. Gel, gellan gum, tragacanth, agar, sodium carboxymethylcellulose, calcium carboxymethylcellulose, polysaccharides of sodium alginate, polyvinylpolyrrolidone, fatty acid glycerides, make elasticity and The collection becomes smaller and easier to separate, making it easier to forage. Next, a method of manufacturing a functional chew of the present invention will be described. • The fifteenth aspect of the present invention relates to a method for producing a functional chew which is obtained by injecting or granulating a gliadin, a wheat gluten and a functional material. . , Negative The scope of the patent application of the present invention is in the fifteenth item of the patent application, and the ratio of the prolamin to the wheat gluten is 8:2 to 2:8. The seventh aspect of the present invention relates to a method for producing a functional chew which is obtained by tableting or granulating prolamine, polyphenols and functional materials. -20 - 200816932 (18) The scope of the patent application of the present invention relates to a method for producing a functional chew, which comprises a gliadin, a wheat gluten, a polyphenol, and a functional material tablet. Made or granulated. In the ninth item of the patent application scope of the present invention, the weight ratio of the prolamine to the wheat gluten is 9 · 9 : 0. 1 to 2: 8 is composed. Item 20 of the scope of the patent application of the present invention is composed of a polyphenol of 1 to 20% in a total amount of the prolamin and the wheat gluten. Item 21 of the scope of application of the present invention is in the scope of the patent application range i5, 17 or 18, mixing i~4% of the proteolytic enzyme agent. Item 22 of the scope of the patent application of the present invention is in the scope of claim 15, 5 or 17 or 18, in which 5 to 40% of a disintegrating agent is mixed. According to Articles 15 and 16 of the scope of patent application, when manufacturing functional chewables of tablets, the first thing to prepare is to mix 8: 2~2: 8 by Alcohol-soluble Baitong and Wheat Charm. The raw material powder of the substrate may be added with a functional material, a sweetener, a fragrance, a lubricant equal to the base material powder and then subjected to tableting' or a base material powder, a functional material, a sweetener, a spice, The mixed powder composed of a lubricant or the like is subjected to dry granulation and then subjected to tableting, or a mixed powder composed of a base material powder, a functional material, a sweetener, a flavor, a lubricant, and the like, As a binder, the granulation is carried out by a wet layer granulation method, and the granules obtained after drying are added to a perfume, a lubricant, etc., and then ingot is prepared, and the functional agent of the mirror is chewed. Things. On the other hand, when manufacturing a functional chew of granules, first - 21 - 169, 932, 922 (19) prepare a base material powder composed of a prolamin and a wheat bond with a mixing ratio of 8:2 to 2:8. The functional material, the sweetener, the fragrance, the lubricant may be added to the base material powder for dry granulation, or the mixed powder of the base material powder, the functional material, the sweetener, etc. may be added to the temple. The powder " paste is used as a binder, and is carried out by a wet granulation method such as a fluidized layer granulation drying method.  The granules are granulated, and the granules obtained after drying are added to a scent or the like to produce a functional chew of granules. The manufacturing step of the functional chew in the form of tablets or granules can be used in the manufacturing steps of pharmaceuticals and health foods, and can also be used in dry trial granulators, flow layer granulation dryers, and rotating flows. Commonly used preparation machinery such as granulators and tableting machines. Therefore, according to the fifteenth and sixteenth items of the patent application, a functional material such as granulation, drying, and tableting is added to a base material powder composed of a prolamin and wheat gluten. By means of a very simple operation, it is possible to produce a functional chew with a low moisture content. Therefore, it is different from the functional chew which forms a high moisture content from the wet block, and the functional chew of the present invention having less moisture content does not need to be treated by the sugar coating and the film coating, and does not need to be kneaded. Special equipment such as calendering is manufactured by granulation, drying and tableting with high versatility, and can also greatly reduce manufacturing costs. The functional chews having a small moisture content of the present invention can be produced into tablets and granules using equipment such as a granulator, a dryer, and a tablet machine which are widely used in the pharmaceutical industry and the health food industry. When a functional chew having a small moisture content is produced, in the dry trial granulation method, granules are produced by granulating the mixed powder by a dry trial granulator without adding water, and the granule is produced when the granule is produced. -22 - 200816932 (20) Granules are used for tableting. In the wet granulation method, the fluidized layer granulation drying method is carried out by spraying an aqueous solution of a gelatinized starch or the like onto a raw material powder to produce dried granules, and the granules are further tableted in the production of a tablet. In addition, because gliadin becomes viscous when it contains water, it is sticky, and it is not easy to wet the granulation method - it is a dry type that does not require the use of water as a binding liquid.  The granulation method is particularly preferred as the granulation method of the functional chew of the present invention. Conversely, when a functional chew φ having a high moisture content composed of a wet mass is produced, when 15 to 25% of water is added to the raw material powder such as glutenin and kneaded, since the wet mass becomes extremely viscous, This creates a burden on the kneading and requires a large and powerful kneader as used in the manufacture of chewing gum. Further, in order to stretch these wet masses into a film and perform cutting, special equipment such as a calender roll and a cutting roll which are used in the production of chewing gum in the range of 2 to 3 stages are required. In addition, a functional chew which has a high moisture content, which is composed of a wet mass, is produced by hot air drying, and the granules obtained after the crushing are subjected to tableting to produce a tablet, which is required to be long because the wet block has high viscosity. Drying of time, φ At the same time, since the obtained particles are too hard to be formed, the formability is poor at the time of tableting, and it is difficult to efficiently manufacture the tablet, and the manufacturing cost is greatly increased. When the functional chew which is composed of a wet mass and has a high moisture content is freeze-dried, it is necessary to dry for a long time of 2 days or longer, and the 100,000 pieces of a small wet cake of about 10 mm / plate shape are stored in a freeze-dried state. In the machine, an extremely complicated operation is required, and the manufacturing cost is remarkably increased as compared with the manufacturing method of the present invention which can ensure a daily output of more than 10 million spindles. The present application can be mixed with lactic acid bacteria and enzymes which are susceptible to moisture due to tableting or granulation under conditions of low water activity. Insoluble in water -23- 200816932 ' (21) Functional ingredients, such as blends of inorganic compounds such as dolomite, adjust the ratio of the substrate of prolamin/wheat gluten and the amount of polyphenols. The degree of chewing time of several minutes to 10 minutes, or by finely adjusting the weight of the chew by 300 to 400 mg per ingot, as it becomes easy to swallow, it can: surely and fully take the function contained in the chew Sexual ingredients. - In the manufacture of functional chews of lozenges according to Articles 17 and 20 of the scope of the patent application, it is necessary to prepare polyphenols which are mixed with alcohol-soluble proteins by i~2〇% φ. A base material powder composed of a protein and a polyphenol, the base material powder may be added with a functional material, a sweetener, a fragrance, a lubricant, etc., and then subjected to tableting, or a base material powder, and functionality. A mixed powder composed of a material, a sweetener, a fragrance, a lubricant, or the like is subjected to dry granulation, followed by tableting, or a base material powder, a functional material, a sweetener, a fragrance, a lubricant, and the like. The powder is mixed, and the powdered paste is used as a binder, and granulated by a wet granulation method such as a fluidized layer granulation drying method, and the granules obtained after drying are added to a perfume, a lubricant, or the like, followed by tableting. A functional chew of the ingot φ agent. On the other hand, when manufacturing a functional chew of granules, 'the same preparation is required to mix i~2 〇% of the polyphenols relative to the prolamin'. The base material consisting of prolamin and polyphenols Powder, which may be added to a functional material, a sweetener, a fragrance, a lubricant, a dry granulation in a base material powder, or a mixed powder composed of a base material powder, a functional material, a sweetener, etc. The starch paste is used as a binder, and is granulated by a wet granulation method such as a fluidized layer granulation drying method, and the granules obtained after drying are added to a fragrance or the like to produce a functional chew of granules. The manufacturing steps of functional chews in the form of lozenges or granules can be used in the manufacturing steps of -24-200816932 (22) Pharmaceuticals and health foods. Flow layer granulation dryers, rotary flow machines. According to the general patent system of the base material raw material powder of the ninth aspect of the patent application, it is possible to produce a functional substance having a low moisture content and a functional substance having a high moisture content. The functional chews do not require mildew treatment, and do not need to be kneaded, calendered, etc., granulated, dried, and ingot to make the equipment of the invention with less moisture content and equipment used by the health food industry. Made into tablets and granules. In the case of the product, in the dry trial granulation method, it is not necessary to dry the granulator for granulation to produce granules for tableting. In the powder in the wet granulation method, the water granules are connected with the gelatinized starch or the like, and when the tablet is produced, the protein becomes viscous when it is hydrated to produce a clean manufacturing apparatus, and therefore, the granulation method is not used. As a functional anti-ground of the present invention, the manufacture consists of wet blocks, and it is also possible to use 20 kinds of commonly used preparations such as dry trial granulator, granulator, and tableting machine, which are composed of alcohol-soluble proteins and multi-addition functions. Sexual materials, etc., and then applied to the manufacturing method, with a very simple and practical chewing. Therefore, it is different from the wet-wet chew, and the special moisture-proof material is coated with sugar coating and film. Because it is made by general use, it can also greatly reduce the manufacturing cost of the chew. A pharmaceutical granulator, a dryer, a tableting machine, etc., which are functionally chewed and water-reduced with a small amount of water, and the mixed powder is used for granules, and the flow layer is granulated and dried in the production of the tablet. The solution is sprayed and the dried granules are produced for tableting. Further, due to the adhesiveness of the gluten, it is particularly preferable that the wet granulation method is not preferable to the granulation method which uses water as a dry chew of the binding liquid. Functional chews with high moisture content -25-200816932 (23) When 15~25% water is added to the raw material powder such as gliadin and then kneaded, the wet mass becomes extremely viscous, resulting in kneading. It is a burden and requires a large and powerful kneader as used in the manufacture of chewing gum. Further, in order to stretch these wet masses into a film and perform cutting, special equipment such as a calender roll and a cutting roll which are used in the production of chewing gum in the range of 2 to 3 stages are required. In addition, a functional chew which has a high moisture content, which is composed of a wet mass, is produced by hot air drying, and the granules obtained after the crushing are subjected to tableting to produce a tablet, which is required to be long because the wet block has high viscosity. At the same time, since the obtained particles are too hard and difficult to form, the moldability is poor, and it is difficult to efficiently produce the tablet, and the manufacturing cost is greatly increased. When the functional chew which is composed of a wet mass and has a high moisture content is freeze-dried, it is necessary to dry for a long time of 2 days or longer, and the 100,000 pieces of a small wet mass of about 1 mm of plate shape are stored in the frozen state. In the dryer, extremely complicated operations are required, and the manufacturing cost is remarkably increased as compared with the manufacturing method of the present invention which can ensure a daily output of 1 million spindles or more. The present application can be mixed with lactic acid bacteria and enzymes which are susceptible to moisture due to tableting or granulation under conditions of low water activity. When a functional component which is insoluble in water, such as an inorganic compound such as mixed dolomite, is formulated, the ratio of the substrate of prolamin/wheat gluten and the amount of polyphenols is adjusted to several minutes to 1 minute. The degree of chewing time, or by finely adjusting the weight of the chew by 300 to 400 mg per ingot, makes it easy to swallow, and can surely and sufficiently take in the functional ingredients contained in the chew. According to Articles 18, 19 and 20 of the scope of the patent application, when the functional chew of the tablet is manufactured, the ratio of the gliadin to the wheat gluten is -26-200816932 (24). 9 · ϋ"~2: 8, at the same time, in order to mix 20% of the phenols with the total amount of prolamin and wheat gluten, it is necessary to prepare alcohol-soluble proteins, wheat spoilage and polysaccharides. a base material powder composed of the base material powder, a functional material, a sweetener, a fragrance, a lubricant, etc., and then subjected to tableting, or a base material powder, a functional material, a sweetener, a fragrance A mixed powder composed of a lubricant or the like is subjected to dry granulation and then subjected to tableting, or a mixed powder of a base material powder, a functional material, a sweetener, a fragrance, a lubricant, etc., as a starch paste. As a binder, granulation is carried out by a wet granulation method such as a fluidized bed granulation drying method, and the granules obtained after drying are added to a perfume, a lubricant, or the like, followed by tableting, and the tablet is functionalized. Chews. On the other hand, when the functional chew of the granule is produced, the ratio of the ratio of the gliadin to the wheat bond is 9 · 9 : 〇 .  1~2: 8, at the same time, in order to mix the phenols with ~2〇% relative to the total amount of prolamin and wheat gluten, it is necessary to prepare alcohol-soluble proteins, wheat gluten and polyphenols. The base material powder of the composition may be added with a functional material, a sweetener, a fragrance, a Φ lubricant equal to the base material powder for dry granulation, or a base material powder, a functional material, a sweetener, etc. The mixed powder of the composition is prepared by a wet granulation method such as a fluidized layer granulation drying method using a mixed powder of a temple, and granulation is carried out by adding a granule obtained by drying to a fragrance or the like to produce granules. Chews. The manufacturing step of a functional chew in the form of a lozenge or granules can be used in the manufacturing steps of pharmaceuticals and health foods, and can also be carried out using a dry trial granulator, a flow layer granulation dryer, and a rotary flow. Common preparation machinery such as granulators and tableting machines. Therefore, according to the patent application scope No. 18, 19, 20, functional materials such as alcohol soluble egg -27-200816932 (25) white, wheat gluten and polyphenols are added to the base material powder. Then, a general preparation method such as granulation, drying, and tableting is applied, and a functional chew having a low moisture content can be produced with a very simple operation. Therefore, it is different from the functional chew which forms a high moisture content from the wet block, and the functional chew of the present invention having less moisture content does not need to be treated by the sugar coating and the film coating, and does not need to be kneaded. Special equipment such as calendering is manufactured by granulation, drying and tableting, which are highly versatile, and can also greatly reduce manufacturing costs. The functional chews having a small moisture content of the present invention can be produced into tablets and granules using equipment such as a granulator, a dryer, and a tablet machine which are widely used in the pharmaceutical industry and the health food industry. When a functional chew having a small moisture content is produced, in the dry trial granulation method, the granules are produced by granulating the mixed powder by a dry trial granulator without adding water, and the granules are further produced when the tablet is manufactured. Make ingots. In the wet granulation method, the fluidized layer granulation drying method is carried out by spraying an aqueous solution of a gelatinized starch or the like onto a raw material powder to produce dried granules, and the granules are further tableted in the production of a tablet. In addition, since the gelatin protein becomes sticky when it contains water, it is difficult to clean the manufacturing equipment by the wet granulation method, and therefore, the dry granulation method which does not use water as a binding liquid is used as the present invention. The granulation method of functional chews is particularly good. Conversely, when a functional chew having a high moisture content composed of a wet mass is produced, when 15 to 25% of water is added to the raw material powder such as gliadin and kneaded, the wet mass becomes extremely viscous, resulting in The burden at the time of kneading requires a large and powerful kneader as used in the manufacture of chewing gum. Further, in order to stretch these wet masses into a film and then cut them, special equipment such as a calender roll and a cutting roll which are used in the manufacture of the fragrant -28-200816932 (26) sugar is required. In addition, the production of a functional chew which is composed of a wet mass and having a high moisture content is subjected to hot air drying, and the granules obtained after the crushing are subjected to tableting to produce a tablet, which is required to be long because of the high viscosity of the wet mass. The drying of time, " At the same time, because the obtained particles are too hard and difficult to form, the formability is not good, and it is difficult to manufacture the tablet efficiently, and of course, the manufacturing cost is greatly increased. When the functional chew which is composed of a wet mass and has a high moisture content is freeze-dried, φ needs to be dried for a long time of 2 days or longer, and 100,000 pieces of a small wet cake having a plate shape of about 10 mm are stored in a freeze-dried state. In the machine, an extremely complicated operation is required, and the manufacturing cost is remarkably increased as compared with the manufacturing method of the present invention which can ensure a daily output of 1 million or more. The present application can be mixed with lactic acid bacteria and enzymes which are susceptible to moisture due to tableting or granulation under conditions of low water activity. In the case of a water-soluble solid functional ingredient, such as a compound of an inorganic compound such as mixed dolomite, the ratio of the substrate of the prolamin/wheat gluten and the amount of the polyphenols is adjusted to Φ to several minutes. The degree of chewing time in minutes, or by finely adjusting the weight of the chews by 300 to 400 mg per ingot, makes it easy to swallow, and can surely and sufficiently take in the functional ingredients contained in the chew. As shown in Item 21 of the scope of the present application, in the application of Patent No. 15, 17 or 18, when mixing 1 to 40% of the protease, the chewing time can be adjusted to produce a functional chew. . As shown in item 22 of the scope of the present application, in the case of the fifteenth, seventeenth or eighteenth aspect of the patent application, when 5 to 40% of the disintegrating agent is mixed, the chewing time can be adjusted to produce a functional chew. -29- 200816932 (27) Further, a method of using the functional chew of the present invention will be described. Item 23 of the scope of the patent application of the present invention relates to a method of using a functional chew, which is functional as described in any one of claims 1 to 8 and/or claim 1 After the chew, add chewing - as described in the functional chew of item 11 of the patent application. Item 24 of the patent application of the present invention relates to a method for using a functional φ chew, which is chewed as a functional chew according to claim 9 of the patent application, and further chewed as claimed. 1 1 consists of a functional chew. Item 25 of the scope of the present invention relates to a method of using a functional chew, which is a functional chew which is chewed according to any one of claims 1 to 8 or 1 , chewing time is more than 1 〇 minutes, and then add a chewing chew or a functional chew with a chewing time of 2 minutes or less. φ The scope of claim 26 of the present invention relates to a method for using a functional chew which chews a functional chew as in claim 9 of the patent application, and the chewing time is more than 1 minute, and then It is composed of a solid chew or a functional chew with a chewing time of 2 minutes or less. Claim No. 27 of the scope of the present application is a method for using a functional chew according to claim 25 or 26, wherein the proportion of the solid chewable gliadin or gliadin to wheat gluten For a weight ratio of 9. 9: 0. 1 ~ 8. 1: 1. 9. -30- 200816932 (28) The scope of claim 28 of the present invention relates to a method of using a functional chew, which is chewed as in any one of claims 1 to 8 or 1 of the patent application. A functional chew, which has a chewing time of more than 10 minutes, and is further composed by chewing an organic acid lozenge. - The scope of claim 29 of the present invention relates to a method of using a functional chew which chews a functional chew as claimed in claim 9 and has a chewing time of 1 以上 or more. It is further composed by adding a φ chewing organic acid lozenge. The third aspect of the patent application scope of the present invention is a method for using a functional chew according to claim 28 or 29, wherein the organic acid is derived from citric acid, malic acid, tartaric acid, succinic acid, gluconic acid, It is composed of at least one selected from the group consisting of lactic acid and acetic acid. The third aspect of the patent application of the present invention relates to a method of using a functional chew, which is chewed as a functional chew according to any one of claims 1 to 8 or 1 of the patent application. The chewing time is 1 〇 φ min or more, and then the chewing fast disintegrating disintegration is added. Item 32 of the patent application of the present invention relates to a method of using a functional chew which chews a functional chew as claimed in claim 9 of the patent application, and the chewing time is 10 minutes or more. And then re-chasing / adding chewing and disintegrating the ingot to form. The third aspect of the patent application of the present invention relates to a method for using a functional chew according to claim 31 or 32, wherein the fast disintegrating tablet contains a selected from the group consisting of citric acid, malic acid, tartaric acid, Succinic acid, gluconic acid, lactic acid, acetic acid, ascorbic acid organic acid, gelatin, casein-31 - 200816932 (29) sodium, collagen protein, carrageenan, sanxian gum, gellan gum, tragacanth, Acacia, sodium carboxymethylcellulose, calcium hydroxymethylcellulose, a polysaccharide of sodium alginate, at least one of polyglutamic acid, arginine, cocoa powder, and cheese powder. - as shown in item 23 of the scope of the patent application of the present invention, after chewing as a functional chew of any one of the claims 1 to 8 or 10 of the patent scope, additional chewing as claimed In the case of the functional φ chew of item 11, the proteolytic enzyme agent of claim 11 is made to make the elasticity and the aggregation smaller and easy to separate, and the chewing time can be adjusted according to the preference due to shortening the chewing time. As a result, functional chews are easily swallowed, and it is desirable to maintain and improve health or restore health. It is even more appropriate to treat the disease. As shown in item 24 of the patent application of the present invention, after chewing a functional chew as in claim 9 of the patent application, when further chewing a functional chew as in claim 11 of the patent application, The protein-decomposing enzyme agent of the application scope 11 makes the elasticity and the aggregation less easy to separate, and the chewing time can be adjusted according to the preference by shortening the chewing time, and the result becomes a functional chew. Ingestion, and can be expected to maintain and improve health or restore health. Further, the treatment of the disease can be performed more appropriately, as shown in item 25 of the scope of the invention of the present invention, chewing a functional chew as claimed in any one of claims 1 to 8 or 1 , chewing time is more than 1 , minutes, and then add a chewing chew or a functional chew with a chewing time of 2 minutes or less, with a chewing time of 2 minutes or less by -32-200816932 (30) Solid chews or functional chews, changing their ratio to prolamin or polyphenols, easy to separate by making the elasticity and aggregation smaller, shortening chewing time, adjusting chewing according to preference The result of the time is that the functional chews are highly chewable and "swallowable", and it is desirable to maintain and improve health or restore health, and to treat the disease more appropriately. To explain in more detail, for example, a sleep-preventing article used for driving, the initial chewing time is a suitable 30 minutes required to add a Φ nicotine lozenge, for example, when chewed for 30 minutes, and then chewed by additional chewing. The vitamin-added tablet has a chewing time of 2 minutes or less, and the chew is less elastic and aggregated in 2 and 3 minutes, and is dispersed, and even a woman can easily forage. As shown in item 26 of the patent application of the present invention, chewing a functional chew as in claim 9 of the patent application, the chewing time is more than 10 minutes, and then the addition of the chewing and chewing time is 2 minutes or less. In the case of a chew or a functional chew, by changing the ratio of the ratio to the prolamin or the ratio of polyphenols to a solid chew or a functional chew with a chewing time of 2 minutes. Since the elasticity and the aggregability are made small, it is easy to separate, and the chewing time can be adjusted according to the preference by shortening the chewing time, and as a result, the chewable property of the functional chew is doubled, and the chewability and the ingestibility become two. 1 ' It is expected to maintain and improve health or restore health, and to treat diseases more appropriately. To explain in more detail, for example, a sleep-preventing article used for driving, the initial chewing time is a suitable 30 minutes required to add a nicotine tablet, for example, when it is annoying after 30 minutes of chewing, and then added by chewing. Vitamin tablets and their chewing time is less than 2 minutes. Chewing -33-200816932 (31) The elasticity and aggregation of the objects become smaller and dispersed in 2 and 3 minutes, even for women. As shown in item 27 of the scope of the present invention, in the scope of claim 25 or 26, the solid chew is a gliadin or a alcohol-soluble egg. The ratio of white to wheat gluten is 9. 9 ·· 0. 1~8. 1 : 1. 9, when, borrow * by simply changing the ratio of prolamin or polyphenols. The elasticity and assembly are made smaller and easy to disperse, and the chewing time is shortened so that the chewable substance having a function of Φ can be easily swallowed. As shown in item 28 of the scope of the invention of the present invention, a chew having a functional chew of any one of claims 1 to 8 or item 10 of the patent application has a chewing time of 1 minute or more, and is further added. When chewing an organic acid lozenge, the organic acid component contained in the tablet can make the elasticity and the assembly property smaller and easy to disperse, shorten the chewing time, and adjust the chewing time according to the preference, and the result is functional. Chews have high chewability and swallowability, and can be expected to maintain and improve health or restore health, and more appropriately treat diseases. As shown in item 29 of the patent application of the present invention, a functional chew which is chewed according to claim 9 of the patent application has a chewing time of 1 〇 minute or more, and when the chewing organic acid lozenge is further added, The y organic acid component contained in the tablet makes the elasticity and the aggregation smaller and is easy to disperse, shortens the chewing time, and adjusts the chewing time according to the preference, and the result is that the functional chew is highly chewable and can be used. Swallowing becomes two. It is expected to maintain and improve health or return to health, as well as more appropriate treatment of the disease. As shown in item 30 of the patent application of the present invention, the patent application No. 34-200816932 (32), in item 28 or 29, is derived from citric acid, succinic acid, gluconic acid, lactic acid, and organic acids. The choice of acetic acid makes the elasticity and aggregation less and is easy to disperse, and the chewable property of chewing can be easily swallowed. According to any one of the items 1 to 8 or 10 of the patent scope of the invention, the chewing time is 10 minutes or more, and the time is again chased, and the ingot is rapidly disintegrated. The ingredients contained are such that the elasticity and dispersion are dispersed, the chewing time is shortened, and the fruit can be adjusted according to preference. The chewable substance has a high chewability and can be swallowed and can be expected to maintain and improve health or restore health, and treat the disease. To describe in more detail, for example, a sleeping product, the initial chewing time is 30 minutes after the addition of Nikko, for example, after chewing for 30 minutes, it is felt to chew the vitamin-added tablet and the chewing time is 2, 3 In the minute, the elasticity and the aggregation become smaller, and the sex can be easily swallowed. A functional chew according to item 9 of the scope of claim 32 of the present invention, when the cuckoo clock is re-added to the chewing and disintegrating tablet, the composition and the composition are made smaller. Easy to disperse' can adjust the chewing time according to preference, and the result is that it has high chewiness and swallowability, which can be used for health or wellness, and more suitable for diseases, malic acid and tartar. At least one kind of time becomes shorter and makes a good show. If the chewing and chewing fast disintegrating ingots are applied, the chewability becomes small and easy to chew, and the feeding ability becomes two, and the driving is more suitable. When it is necessary to prevent the use of the tablet, the amount of the tablet can be dispersed by sticking for 2 minutes or less, even if it is a female, chewing as an application. The chewing time is 10 minutes. It is shortened in the fast disintegrating tablet, shortening the chewing time. The functional chew is expected to maintain and improve the health treatment. More specifically -35- 200816932 (33) This is a description of the anti-sleeping products used in, for example, driving, and the initial chewing time is 30 minutes for a nicotine-added lozenge, for example, after being chewed for 30 minutes. Then, by additionally chewing the vitamin-added tablet and the chewing time is less than 2 minutes, the chew is less elastic and aggregated in 2, 3 minutes, and is dispersed, even for women, it is easy to swallow. As shown in claim 33 of the present invention, in the scope of claim 31 or 32, the fast disintegrating tablet is selected from the group consisting of citric acid, malic acid, tartaric acid, succinic acid, gluconic acid, lactic acid, acetic acid, Ascorbic acid organic acid, gelatin, casein sodium, collagen protein, carrageenan, sanxian gum, gellan gum, tragacanth, agar, sodium carboxymethylcellulose, calcium hydroxymethylcellulose, When at least one of polysaccharides of sodium alginate, polyglutamic acid, arginine, cocoa powder, and cheese powder is used, the chewing time is adjusted by making the elasticity and aggregation less small, and the chewing time is adjusted. Functional chews can be easily swallowed. When chewing the functional chew of the present invention, the chewing time is longer than the soft candy and the number of chewing is increased, and the functional material can be taken up without being discarded because it is edible, and can be appropriately maintained. Or reply to health. At the same time, the treatment of the disease can be carried out appropriately. Further, since it has an edible property, it is possible to obtain an excellent effect of preventing environmental pollution problems such as dropping chewing gum. [Embodiment] Embodiments The present invention has the following embodiments. -36- 200816932 (34) Example 1 In [Example 1], mixed gliadin-type gliadin (gumin fraction), active gluten of wheat gluten (vitamin gluten) and function The xylitol and calcium stearate (lubricant) of the material, the ratio of the glutenin to the gluten is investigated by the following formula, and the formability and physical properties of the functional chewable tablet are also known. To what extent does chewing time (minutes), elasticity and stretch have an effect? In the tablet, a static compressor was used, and about φ was an ingot diameter of 15 mm, a single spindle of 100 mg, and a tablet hardness of 4 to 5 kg/cm 2 were produced, and each evaluation item described below was evaluated. (1) Formability Determine the hardness of the tablet. 〇·· The hardness of the tablet is 4 to 5 kg/cm 2 or more. △: The hardness of the tablet was 3 kg/cm2 or higher. X: The hardness of the tablet is 2 kg/cm2 or less, and even if it is made into an ingot, it is easily broken, and it is difficult to use it as a tablet. (2) Physical properties (a) Chewing time τ Chew 1 spindle of functional chewing at a rate of 70 to 80 times in 1 minute, and measure the time from dispersing to feeding for chewing time (minutes). "15 minutes or more" is a piece of aggregate that has not been dispersed after 15 minutes of chewing. 0 (b) Elasticity -37- 200816932 (35) Investigate the chewing time evaluation before about 2 minutes or after chewing for 10 minutes. status. ◎: It is strong in elasticity and forms a strong rubber block. 〇: A piece of rubber that is slightly soft and forms a single piece. ~ : Blocks that are weak and dry and flat. (c) Extensibility φ Before the chewing time was evaluated about 2 minutes or after 10 minutes of chewing, the chew was bitten by the teeth and the state was elongated with the fingers. ◎: It can be extended by more than l〇cm. 〇: It can be extended by about 5 c m. △: It can be stretched by about 3cm. X : Can be pulled up to 1 cm or can not be stretched. -38 - 200816932 (36) [Table 1]

Experiment number 01 02 03 04 05 06 07 08 09 10 11 Wheat gelatin surface 10/0 9/1 8/2 7/3 6/4 5/5 4/6 3/7 2/8 1/9 0/10 Gum protein fraction (g) 4.0 3.6 3.2 2.8 2.4 2.0 1.6 1.2 0.8 0.4 0 Vitamin gluten (g) 0 0.4 0.8 1.2 1.6 2.0 2.4 2.8 3.2 3.6 4.0 supplemental alcohol (g) 2 2 2 2 2 2 2 2 2 2 2 Calcium stearate (g) 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 Formability 〇〇〇〇〇〇〇〇Δ XX Chewing time (minutes) 1.5 2.5 4 5.5 8 15 or more 15 or more 15 or more 15 Above 15 or more and 15 or more elastic 〇〇〇〇〇〇〇〇 Δ- 〇 △ 〇 〇 — 〇 〇 性 一 ◎ ◎ ◎ ◎ ◎ 〇 Δ XX A: The chewing time is too short, it is difficult to evaluate the stretchability.

From the above results, in the ratio of gliadin/active gluten to 10/0 (experiment No. 01) and 9/1 (experiment No. 02), the chewing time is too short, gliadin fraction/activity The ratio of gluten is 1/9 (experiment No. 10) and 〇/1〇 (experiment No. 11) is difficult to form into a tablet. Therefore, the functional chew of the obtained tablet has a ratio of gliadin/active gluten ranging from 8/2 (experiment No. 03) and 2/8 (experiment No. 09), and it is apparent that alcohol The ratio of lysin to wheat gluten is in the range of 8:2 to 2:8 by weight. Example 2 In [Example 2], the gliadin (gliadin fraction) of the prolamin and the active gluten of the wheat gluten (vitamin gluten) were used for 2.2g. The polyphenolic catechin was added in an amount of about [0086] in the same manner as in [Example 1], and the polyphenolic catechin was investigated in the following standard formula for the functional chewables. The formability and physical properties of the ingot, that is, the degree of chewing time (minutes), elasticity and stretchability. The total polyphenol content of catechins was 90.4%, and the content of gallic catechin gallate (EGCg) was: 4 7 · 4 % 〔 [Table 2]

Experiment No. 21 22 23 24 25 26 27 28 29 30 31 Gliadin waste 10/0 9/1 8/2 7/3 6/4 5/5 4/6 3/7 2/8 1/9 0/ 10 Gliadin fraction (g) 4.0 3.6 3.2 2.8 2.4 2.0 1.6 1.2 0.8 0.4 0 Vitamin gluten (g) 0 0.4 0.8 . 1.2 1.6 2.0 2.4 2.8 3.2 3.6 4.0 catechin (g) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Xylitol (g) 2 2 2 2 2 2 2 2 2 2 2 Calcium stearate (g) 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 Formability〇〇〇〇〇〇〇 〇Δ XX Chewing time (minutes) 15 15 15 15 15 15 15 15 15 Paste paste or more or more or more or more or more 〇〇 ◎ ◎ ◎ ◎ ◎ ◎ ◎ Stretching ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ Paste: When chewing the tablet, it will become powdery, and it will become mud after containing saliva. As described above, polyphenols (catechins) cause agglomeration and aggregation of proteins in the gliadin fraction, and as a result, a ratio of gliadin fractions is large, that is, gliadin fractions/ In the substrate composition of the gluten-free gluten = 10/0 to 6/4 (test No. 21 to 2 5), the chewing time was increased to 15 minutes or more, and the chews which were rich in elasticity and stretchability were obtained. Composition with other substrates also increases its elasticity. Furthermore, the gliadin fractions only accounted for 10% or only the substrate composition containing the gluten-free gluten (test No. 30, 31), and no catechin protein group cooperation was found -40-200816932 (38) The physical property improvement effect 'does not improve the formability of the tablet. It can be used as a substrate composition of a functional chewable material, a gliadin fraction/main gluten = 10/0 to 2/8. Therefore, the obtained functional chews are based on the total amount of gliadin and wheat gluten (4.0 g), and in the state of 5% polyphenols (0.20 g catechin), gliadin. The ratio of the scoring/active gluten ranges from 10/0 to 2/8, and it is apparent that the ratio of the prolamin to the wheat gluten may fall within the weight ratio of 9.9:0.1 to 2:8. Example 3 [Example 3] 'About gliadin-type gliadin (micin fraction), wheat gluten-active gluten (vitamin gluten)' is used in an amount of 0.1 〇g The added polyphenolic catechins were investigated in the same manner as in [Example 1] and [Example 2] by the following standard formula, for the functional chewing of tablets. Formability and physical properties, that is, the degree of chewing time (minutes), elasticity and stretchability. The total polyphenol content of catechin was 9.0%, and the content of gallic catechin gallate (EGCg) was 47.4%. -41 - 200816932 (39) [Table 3] Experiment No. 41 42 43 44 45 46 47 48 49 50 51 52 Gum Protein 10/0 9/1 8.5/1.5 8/2 7/3 6/4 5/5 4/6 3/7 2/8 1/9 0/10 Gliadin fraction (g) 4.0 3.6 3.4 3.2 2.8 2.4 2.0 1.6 1.2 0.8 0.4 0 Vitamin gluten (g) 0 0.4 0.6 0.8 1.2 1.6 2.0 2.4 2.8 3.2 3.6 4.0 catechin (g) 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Alcohol (g) 2 2 2 2 2 2 2 2 2 2 2 2 2 Calcium stearate (g) 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 Formability 〇〇〇〇〇〇〇〇〇Δ XX Chewing time (minutes) 4 7 10 15 or more 15 or more 15 or more 15 or more 15 or more 15 or more 15 or more paste.r»rjrrf paste ○ ○ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ 〇 〇

As a result of the above, with 0.10 g of catechin of 1/2 of [Example 2], the composition of the substrate having a high proportion of the gliadin fraction (test Nos. 41 to 43), the chewing time was shortened to 1 〇 or less. The elasticity is also slightly weaker. At this point, you get a chew that doesn't stay too much in your mouth. It can be used as a substrate composition for functional chews, which is a gliadin fraction/living gluten = 10/0~2/8. Therefore, the obtained functional chew is obtained in a total amount of 2.5% polyphenols (0.1 〇g catechin) relative to gliadin and wheat gluten (4.0 g), and gliadin The ratio of fractions/active gluten ranges from 1 〇/〇 to 2/8. It is obvious that the ratio of prolamin to wheat gluten can fall within the weight ratio of 9·9 : 0.1~2 : 8 . From the results of [Example 1] to [Example 3], it is clear that the factor affecting the physical properties of the functional chew is the substrate composition (the ratio of the gliadin fraction/vitamin gluten), and the catechu tea. The amount of polyphenols mixed. -42- 200816932 (40) Example 4 In [Example 4], the caffeine of the water-soluble substance and the fat-soluble substance were selected by investigating the dissolution of the functional ingredient when chewing the physical properties of the functional chew of the present invention. Vitamin E (tocopherol acetate) was used as a raw material for the sample [Table 4] and [Table 5], and a tablet having a spindle diameter of 13 mm and a spindle weight of 〇·6 g was obtained.

[Table 4] Mixing amount of raw material name (g) Glycol protein (gumin) 48.0 Wheat gluten (vitamin gluten) 12.0 Polyphenols (catechin) 4.0 Functional materials (inulin, tocopherol acetate) 29.5 Sweetener 3.0 Lubricant, flow promoting agent 3.5 [Table 5] Mixing amount of raw material name (2) Glycol protein (gumin) 48.0 Wheat gluten (vitamin gluten) 12.0 Polyphenols (catechin) 3.5 Functional materials (inulin, tocopherol acetate) 30.5 Sweetener 3.0 Lubricant, flow-promoting agent - The functional ingredient dissolution mode due to chewing is determined by the following method. After chewing 1 tablet of the tablet at a prescribed time, the chew is simply washed with water -43 - 200816932 (41) and the weight is measured, and the washed chew is about 1 mg and the weight is correctly measured. The caffeine ingot and the tocopherol acetate ingot were prepared by the following treatment to prepare a sample solution, and the respective components were quantified to determine the residual ratio (%), and then calculated by (100 - residual ratio (%)). The dissolution rate (%) was determined by the dissolution mode. The result is shown in Fig. 1. Caffeine ingot: % After about 10,000 mg of the properly measured washed chew, 40 mL of a 30% aqueous methanol solution of 0.02 N sodium hydroxide was added, and the mixture was chopped and dissolved in a crucible. The solution was added to a 5 mL mL quantitative bottle, and 6 mL of 0.2 N hydrochloric acid was added thereto, and water was added to a total volume of 50 mL and mixed, followed by centrifugation (3 rpm, 5 minutes), and the resulting solution was obtained. The supernatant was used as a sample solution. The sample solution was taken to quantify caffeine by HPLC. The chewing time was 〇 minute, 2 minutes, 5 minutes, 10 minutes and 20 minutes, respectively, and repeated tests were carried out 3 times to quantify the residual caffeine % in the chew, and the residual rate was obtained according to the average of 3 times. Then, the dissolution rate (%) was calculated from this, and the dissolution mode was determined. Tocopherol acetate ingot: 'After about 100 mg of the finished water-washed chew, add 40 mL of 0.02 N sodium hydroxide in 30% methanol solution, and mash it in a crucible to dissolve and add water to the total. The volume is 50 mL and the force Q is mixed. Take lmL of this solution, add 90% ethanol and shake for 5 minutes, then add water to a total volume of 5 OmL and mix it, then carry out 1 〇 minute supersonic -44- 200816932 (42) wave treatment. The solution was centrifuged (300 rpm, 5 minutes), and the obtained supernatant was used as a sample solution. The sample solution was taken to quantify tocopherol acetate by HPLC. In the preparation of the sample solution, a part of the tocopherol acetate is replaced by tocopherol, and both tocopherol acetate and tocopherol are required to be quantified, and the amount of tocopherol acetate is determined from the sum of the two molar numbers. The chewing time was 0 minutes, -2 minutes, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 45 minutes, and 6 minutes, respectively, and repeated three tests to quantify the remaining vinegar φ acid tocopherol in the chew. The residual rate (%) was obtained from the average of three times, and the dissolution rate (%) was calculated therefrom to determine the dissolution mode. The caffeine of the water-soluble substance is apparent from Fig. 1, about 80% after 10 minutes of chewing, and about 90% after 20 minutes. Conversely, the fat-soluble substance tocopherol acetate is about 40% after 10 minutes of chewing, about 60% after 20 minutes, about 70% after 30 minutes, and about 90% after 45 minutes, and more than 60% after 60 minutes. 90% was dissolved, but it was dissolved later than caffeine. Therefore, the functional component of the ingestible functional material by chewing can be clearly known. • Example 5 [Example 5] Chews the functional chew of the present invention and confirmed the result of complete digestion by the digestive tract after swallowing. The ingot was obtained by using the raw materials shown in [Table 6] to obtain a tablet having a spindle diameter of 13 mm and a spindle weight of 〇.6 g. ' Human digestion test was performed as follows. For 8 volunteers, the sputum took 1 to 2 tablets after the meal, 5 tablets per day, and 15 tablets on the 3rd. From the second day of taking the chew, to the third day after taking the drug, take the total amount of feces from the volunteers daily, observe and carefully distinguish whether the white block from the chew is excreted in the feces. . As a result, 8 of the voluntarily-45-200816932 (43) subjects did not find a white block from the chew that was digested. The functional chew of the present invention is confirmed to be digested in artificial gastric juice composed of trypsin derived from pig stomach mucosa and artificial intestinal juice composed of pancreatic enzyme derived from porcine pancreas. Therefore, it is clear that the functional chew is edible and can be completely digested in the digestive tract and does absorb the functional components of the functional material. [Table 6] Mixing amount of raw material name (g) Glycol protein (gumin) 48.0 Wheat gluten (vitamin gluten) 12.0 Polyphenols (catechin) 3.3 Functional materials (inulin, spore-like lactic acid) , Bifidobacterium) 25.0 Sweetener 3.0 Colorant (titanium oxide) 3.0 Perfume 3.0 Lubricant, flow promoting agent 2.7

[Embodiment 6] [Example 6] is a first example of a functional chew which is mixed with a gliadin-like gliadin, a wheat gluten-based gluten, a polyphenol catechin, and a functional material. Confirm the effect of chewing time and functional materials. The manufacturing method is to put gliadin, vitamin gluten, catechin and xylitol into a stirring granulator. Stir and simultaneously add the mastic oil, the nutmeg extract, the wormwood extract, and then The mixture was transferred to a fluidized bed granulation dryer-46-200816932 (44), sprayed with a 3 % aqueous solution of the gelatinized starch, and then granulated and dried. The following [Table 7] is a fluidized bed granulation condition. [Table 7] Flowing layer granulation conditions

Intake air temperature 9 0°C Exhaust gas temperature 4 0°C Inlet air volume 5m3/min Spray volume 1 20mL/min Spray air pressure 1.2kg/ cm2 Drying temperature 42〇C

Then, the obtained granulated powder was added with a perfume and a lubricant in the proportions shown in the following [Table 8]. After mixing, the obtained tablet powder was tableted at a spindle diameter of 13 mm and a spindle weight of 0.7 g.

[Table 8] Mixing amount of raw material name (g) Glycol protein (gumin) 5 2 0 0.0 Wheat gluten (vitamin gluten) 1 3 00.0 Polyphenols (catechin) 3 0 0.0 Functional materials ( Frankincense oil, nutmeg extract, wormwood extract, xylitol) 2607.0 Polymerizer (alphaated starch) 150.0 Sweetener 43.0 Spice 250.0 Lubricant 150.0 -47- 200816932 (45) Chew 7 minutes in 1 minute After a speed of ~80 times, the functional chew obtained from the above formula was chewed, and as a result, the mouthfeel which was elastic and polymerizable was maintained within 15 minutes. In order to evaluate the functional chews obtained in [Example 6] as a functional oral cleansing effect, using an intraoral gas detector' to measure the smell of the mouth before and after chewing a functional chew, Before the functional chew, 60 ppm of ammonia gas was detected in the exhaled gas. After chewing for 15 minutes, the ammonia gas detected in the exhaled gas was below 1 〇 PPm. It can be seen that the functional chew of [Example 6] has a significant effect of reducing the cleansing action of bacteria in the oral cavity, and it is clearly known that it can purify the oral environment. Example 7 [Example 7] is a second example of a functional chew which is mixed with a gliadin-type gliadin, a polyphenolic grape seed anthocyanin and a functional material to confirm the chewing time and The effect of functional materials. In the production method, the raw material mixed powder of the following [Table 9] was supplied to a dry granulator to obtain particles having an average particle diameter of about 500 #m and a volume specific volume of i.8 mL/g. Next, the ingot was made with a spindle diameter of 1 5 mm and a weight of 1 g. -48- 200816932 (46)

Mixing amount of raw material name (g) Glycol protein (gumin) 2800.0 Polyphenols (glucose anthocyanin) 150.0 Functional materials (dolomite (minerals), synthetic vitamins (vitamins), pyrophosphate Iron, yeast zinc, isoflavones, inulin) AA 1855.0 Sweetness | J 20.0 Perfume 125.0 Lubricant 50.0 After chewing the functional chew obtained from the above formula at a rate of 70 to 80 times in 1 minute, the result is It retains the elasticity and polymerity of the mouth in 7 minutes. [Example 7] The functional chews obtained by the mixed minerals and vitamins are effective for women who are generally devastated and who want to lose weight. At the same time, because of the mixing of isoflavones with female hormones, Φ Suitable for women from a wide range of age groups, from young to old. Example 8 [Example 8] is a third example of a functional chew which is mixed with prolamine protein, wheat gluten-based gluten and functional material, and the chewing time and functional material are confirmed. The effect. In the same manner as in [Example 6], the gliadin, the gluten, the ginkgo biloba powder, the catechin, and the yeast zinc are placed in a stirring granulator, and DHA oil and EPA are sequentially added while stirring. Oil, then the mixture, lactoferrin and -49 - 200816932 (47) inulin are transferred to a fluidized layer granulation dryer, and the 3% aqueous solution of the dissolved sweetener is sprayed, and then Granulation and drying. Next, the obtained granulated powder was added with a fragrance and a lubricant in the proportions shown in the following [Table 10], and the obtained tablet powder was mixed and prepared to have a spindle diameter of 13 mm and a weight of one spindle of 〇.7 g. ingot.

Raw material name mixture (g) Prolamin (gumin) 5400.0 Wheat gluten (vitamin gluten) 600.0 Polyphenols (catechin) 3 0 0.0 Functional material (Ginkgo biloba extract powder, silk amine Acid, lactoferrin, catechin, yeast fresh, DHA oil, xylooligosaccharide) 3335.0 Polymerization agent (alpha starch) 120.0 Sweetener 45.0 Spice 400.0 Lubricant 100.0 Chew at 70 to 80 times in 1 minute by chewing After the functional chew obtained by the above formula, the result is that the mouthfeel with elasticity and polymerization can be maintained within 10 minutes. The functional chew obtained in [Example 8] has anti-dementia effect, immune-enhancing effect, cancer prevention effect, anti-inflammatory effect and anti-arteriosclerosis effect by mixing Ginkgo biloba extract, lactoferrin, DHA and the like. And reduce blood lipids, can be applied to elderly people who are prone to dementia, cancer, arthritis, arteriosclerosis and other diseases. -50- 200816932 (48) Example 9 [Example 9] is a functional mixture of prolamin, wheat gluten-based gluten, polyphenolic catechin, and functional materials. The fourth case of chews confirmed the effect of chewing time and functional materials. In the same manner as in [Example 6], the gliadin, the gluten, and the catechin are placed in a stirring granulator, and the 3% aqueous solution of the gelatinized starch of the sweetener is sprayed, and then sprayed. Granulation and drying. Next, a mixed powder of a functional material, a sweetener, a perfume, and a lubricant in a ratio shown in the following [Table 11] was added to the obtained granulated powder to provide a dry granulator with an average particle diameter of about 3 5 . 0 // m, particles with a volume ratio of 2.0 mL/g. The obtained pellets were then tableted at a diameter of 1 3 m and a weight of 0.65 g per spindle.

Raw material name mixture (g) Prolamin (gumin) 6800.0 Wheat gluten (vitamin gluten) 1200.0 Polyphenols (catechin) 3 00.0 Functional materials (apple polyphenols, citron extracts, 2590.0 Iron chlorophyll sodium, xylitol) Polymerization agent (alphaated starch) 105.0 Sweetener 2445.0 Perfume 3 5 0.0 Lubricant 210.0 Chew 70~8 times in 1 minute to chew the functional chews obtained from the above formula After the product, the result is that it can maintain the taste of the elastic-51 - 200816932 (49) and polymerization within 10 minutes. The functional chew obtained in [Example 9] can be applied to a peculiar product such as bad breath and suppressing stool odor by mixing deodorizing functional materials such as apple polyphenol, citron extract, and iron chlorophyll sodium. <Example 1 〇 [Example 10] is a mixture of prolamin-containing gliadin, wheat Φ gluten-based gluten, polyphenolic gallocatechin gallate and function The fifth example of a functional chew of a sexual material confirms the effect of chewing time and functional materials. In the same manner as in [Example 7], the pellets produced by the dry granulator were subjected to ingoting using the raw materials of the following [Table 12], and the ingot diameter was 15 mm, and the weight of one spindle was 0·8 g. , the lozenge.

Raw material name mixture (g) Prolamin (zein) 560.0 Wheat gluten (vitamin gluten) 1040.0 Polyphenols (gallocatechin gallate) 45.0 _ Functional material (apple polyphenols) , fragrant scent, iron chlorophyll sodium, xylitol, fructooligosaccharide) 1031.0 sweetener 12.0 fragrance 70.0 _ lubricant 42.0 _ chew 7 minutes to 0 0 times the speed of chewing from the above formula After the functional chew, the result is a boll-52-200816932 (50) and polymerizable mouthfeel within 15 minutes. [Comparative Example 1] The functional chew obtained in the same manner as in [Example 9] is suitable for bad breath and inhibiting feces by mixing deodorizing functional materials such as apple polyphenol, citron extract, and iron chlorophyll sodium. Politeness and other polite articles Example 1 1 [Example 1 1] is a mixture of prolamin-containing gliadin, wheat gluten-based gluten, polyphenolic French coastal pine bark extract and functional materials. The sixth example of a functional chew confirms the effect of chewing time and functional materials. The manufacturing method is to supply the raw materials of the following [Table 13] to a dry granulator to obtain particles having an average particle diameter of about 3 5 0 # m, a volume ratio of 1 · 9 m L / g, and an ingot diameter of 15 mm. The ingot was weighed at a weight of 0 · 8 5 g. - 53- 200816932 (51) [Table 13] ----SiL^mixed amount (g) gliadin (McGell 2520.0 Wheat gluten (vitamin bran) 280.0 Polyacid (French Coast Pine Bark Extract) 200.0 Functional material (Ginkgo biloba extract, coenzyme Q_10, _γ-aminobutyric acid, shrimp, vinca extract) 8 90.0 Sweetener 8 6 0.0 Spice 2 0 0.0 Lubricant 50.0

After chewing the functional chew obtained from the above formula at a rate of 70 to 80 times in 1 minute of chewing, the result was that the mouthfeel of elasticity and polymerization was maintained within 7 minutes. The functional chew obtained in [Example 1 1] can be applied to an elderly person who is worried about dementia by mixing Ginkgo biloba extract, coenzyme Q-10, γ-aminobutyric acid, astaxanthin, and periwinkle extract. Example 1 2 [Example 1 2] is a mixture of prolamin-containing gliadin, wheat gluten-based gluten, polyphenolic gallocatechin gallate, and functional material. The seventh example of a functional chew confirms the effect of chewing time and functional materials. The manufacturing method is generally carried out by placing the gliadin, the gluten-free gluten and the gallocatechin gallic acid in the original -54 - 200816932 (52) of the following [Table 15] into a flowing layer and granulating and drying. In the same manner as in [Example 6], the mixture was sprayed with a 3% aqueous solution of gelatinized starch, and granulated and dried. To the obtained granulated powder, a mixed powder of a functional material, a sweetener, a flavor, a lubricant and a lubricant in a ratio shown in [Table 14] is added to the dry granulator to obtain a flat/average particle diameter of about 3 00 // m, particles with a volume ratio of 2·2 mL/g. Next, the obtained pellets were tableted at a spindle diameter of 15 mm and a spindle weight of 0·8 §.

[Table 1 4] Raw material name _ Mixing amount (g) Glycol protein (gumin) 3 600.0 Wheat gluten (vitamin gluten) 2400.0 Polyphenols (gallocatechin gallate) 150.0 Functional materials (caffeine, blueberry, vitamin B 1 , lipoic acid) 525.0 Polymerizer (alphaated starch) 120.0 Sweetener 2760.0 Spice 3 00.0 Lubricant 150.0

After chewing the functional chew obtained from the above formula at a rate of 70 to 80 times in 1 minute of chewing, the result is that the elastic and polymeric mouthfeel can be maintained within 15 minutes. [Comparative Example 1 2] The functional chew obtained by mixing caffeine, blueberry, and vitamin B 1 can be applied as a driving prevention anti-snoring article. Example 1 3 -55- 200816932 (53) [Example 1 3] is a mixture of prolamin-containing gliadin, wheat gluten-based gluten, polyphenolic catechin and functional materials. The eighth example of a functional chew 'confirmed the effect of chewing time and functional materials. The manufacturing method is to supply the raw materials of the following [Table 15] to a dry granulator to obtain particles having an average particle diameter of about 50 Å from melon, a volume ratio of 1 8 mL/g, and an ingot diameter of 15 mm, 1 The ingot weight was 〇.9g for ingot making.

[Table 15] Mixing amount of raw material name (g) Glycol protein (gumin) 2380.0 Wheat gluten (vitamin gluten) 420.0 Polyphenols (catechin) 120.0 Functional materials (hyaluronic acid, apple polyphenols, coenzyme Οι 〇, L-carnitine, isoflavones, Garcinia Cambogia, Vitamin C, Vitamin Ε) 1380.0 Sweetener 1 100.0 Perfume 150.0 Lubricant 75.0 Chew 70-80 times in 1 minute to chew the functionality obtained from the above formula After the chew, the result is an elastic and polymeric mouthfeel in 1 minute. [Example 1 3] The functional chew obtained by mixing the whitening skin component with hyaluronic acid, apple polyphenol, coenzyme Q-10, vitamin C, etc., and the anti-obesity component of L-carnitine, Garcinia Cambogia, and The isoflavones of the physiological role of female hormones can be applied to the supply of beauty and obese women from the young age to the elderly. -56- 200816932 (54) Example 1 4 [Example 14] is a mixture of prolamin-containing gliadin, wheat gluten-based gluten, polyphenolic catechin and functional materials. The ninth example of a functional chew confirms the effect of chewing time and functional materials. The manufacturing method is to supply the raw materials of the following [Table 16] to a dry granulator to obtain particles having an average particle diameter of about 500 μm and a volume specific volume of 1.7 mL/g, and an ingot diameter of 15 mm, 1 spindle weight. The ingot was made for 9.9g. [Table 16] Mixing amount of raw material name (g) Glycol protein (gumin) 1000.0 Wheat gluten (vitamin gluten) 1500.0 Polyphenols (catechin) 12 0.0 Functional material (nicotine, xylitol) 95 0.0 Sweetener 1155.0 Perfume 2 0 0.0 Lubricant 7 5.0 After chewing the functional chew obtained from the above formula at a rate of 70 to 80 times in 1 minute, the result is that it can be retained within 15 minutes. Elastic and polymeric taste. [Comparative Example 14] The functional chew obtained by mixing nicotine can be applied as a supplement for smoking cessation assistance. Example 1 5 [Example 15] is a mixture of prolamin-containing gliadin, wheat-57-200816932 (55) gluten-based gluten, polyphenolic catechin and functional materials. The tenth example of a functional chew confirms the effect of chewing time and functional materials. The manufacturing method is to supply the raw materials of the following [Table 17] to the dry granulator to obtain particles having an average particle diameter of about 500 # m, a volume ratio of 1.8 mL/g, and a spindle diameter of 15 mm, 1 mirror weight. The ingot was made for 9.9g. [Table 17] Mixing amount of raw material name (g) Glycol protein (gumin) 1040.0 Wheat gluten (vitamin gluten) 260.0 Polyphenols (catechin) 52.0 Functional material (apple polyphenol, fragrant scent) Take, sodium chlorophyll sodium, xylitol) 5 5 0.0 Sweetener 8.0 Perfume 70.0 Lubricant 20.0 Φ After chewing 70~80 times in 1 minute, chew the functional chew obtained from the above formula 0 · 8 g As a result, the texture and elasticity of the polymer can be maintained within 15 minutes. [Comparative Example 15] A functional chew obtained by mixing the apple polyphenol, the citron extract, and the deodorizing functional material such as iron chlorophyll sodium as in [Example 9] can be applied to suppress bad breath and Polite smell of feces. Example 1 6 [Example 16] is a function of mixing gliadin mixed with gliadin, wheat shoe quality, polyphenolic catechin and functional material - 58 - 200816932 (56) The eleventh example of a chew is to confirm the effect of chewing time and functional materials. The manufacturing method is to supply the raw materials of the following [Table 18] to a dry granulator to obtain particles having an average particle diameter of about 3 5 0 " m, a volume ratio of 1.8 mL/g, and an ingot diameter of 15 mm, 1 The ingot was weighed at 0.8 g. [Table 18] Mixing amount of raw material name (g) Glycol protein (gumin) 2400.0 Wheat gluten (vitamin gluten) 1600.0 Polyphenols (catechin) 2 0 0.0 Functional material (aspirin, Caffeine) 2900.0 Sweetener 450.0 Sour Agent 150.0 Perfume 100.0 Lubricant, Flow Promoter Into 200.0 After chewing 70~80 times in 1 minute, chew the Φ functional chew obtained from the above formula, the result is 1 It can be swallowed in 0 minutes and can be swallowed. The functional chews obtained in [Example 1 6] can be applied as an antipyretic and analgesic agent which does not require water and can be taken by mixing aspirin and caffeine. Example 1 7 [Example 17] is a tenth of a functional chew which is mixed with prolamine protein, wheat gluten-based gluten, polyphenol catechin and functional material. Two cases 'confirmed the effect of chewing time and functional materials-59- 200816932 (57). The manufacturing method is to put the gliadin and the gluten in [Table 19] into a stirring granulator, and then add the mastic oil. Next, after the mixture is mixed with a functional material other than catechin and mastic oil, a sweetener, and a flow-promoting agent, the mixed powder is supplied to a dry granulator. To the obtained granulated powder, a mixed powder of a half amount of the crystalline cellulose, the flavoring agent and the flow promoting agent was further added to obtain a tablet having a spindle diameter of 15 mm and a weight of 1 ingot of 〇.8 g. As in the present embodiment, when an oily material such as a mastic oil is used as a functional material, and the ingot is formed by a dry granulated powder, it may contribute to the formation of a molding aid such as a crystalline cellulose when the formability is lowered. ingot. However, the mixing amount of the forming aid is preferably about 10%, and when it exceeds 15%, the stretchability of the chew is lowered, and the soft chewy feeling is poor. [Table 1 9] Mixing amount of raw material name (g) Glycol protein (gumin) 8 00.0 Wheat gluten (vitamin gluten) 200.0 Polyphenols (catechin) 4 0.0 Functional material (mastic oil, licorice) Extract powder, wormwood powder, xylitol, inulin) 270.0 Forming aid (crystalline cellulose) 16 0.0 One sweetener 50.0 Perfume 5 0.0 Promote flow agent 30.0__ Chew 70~8 in 1 minute At a speed of 0 times, the functional chews obtained from the above formula were chewed, and as a result, the mouthfeel of -60-200816932 (58) and polymerizability was maintained within 15 minutes. The functional chew obtained in [Example 17] is the same as [Example 6], and is mixed with mastic oil to be used as an oral cavity purifying agent. Example 1 8 [Example 18] is a mixture of prolamin-containing gliadin, wheat gluten-based gluten, polyphenolic catechin, and proteolytic enzyme from Bacillus subtilis. The thirteenth example of functional chews of preparations and functional materials confirms the effects of protein-decomposing enzymes and functional materials. The manufacturing method is to supply the raw material mixed powder of the following [Table 20] to a dry granulator to obtain particles having an average particle diameter of about 305 // m, a volume ratio of 1.9 mL/g, and a spindle diameter of 15 mm. , 1 spindle weight of 0.9g for tableting [Table 20] Raw material name. Mixing amount (g) Prolamin (gumin) ---.. 960.0 Wheat gluten (vitamin gluten) ----- 240.0 Polyphenols (catechins) 48.0 From Bacillus subtilis neutral protease preparation (proteolytic enzyme) 12.0 Functional materials (apple polyphenols, citron extract, iron chlorophyll sodium, xylitol) --- - 642.0 Sweetener - 8.0 Perfume 7 0.0 Lubricant 2 0.0 -61 - 200816932 (59) After chewing the functional chew from the above formula at a rate of 70 to 80 times in 1 minute, the result is 5 A functional chew obtained by dispersing the food in a minute (Example 18) is mixed with a deodorizing functional material such as apple polyphenol, citron extract or iron chlorophyll sodium as in [Example 9]. It can be used as a courtesy product to suppress bad breath and fecal odor. Example 1 9 [Example 19] is a mixture of prolamin-containing gliadin, wheat gluten-based gluten, polyphenolic catechin, disintegrating gelatin, and functional materials. The fourteenth example of a functional chew confirms the effect of the disintegrating agent and the functional material. The manufacturing method is to supply the raw material mixed powder of the following [Table 2 1] to a dry granulator to obtain particles having an average particle diameter of about 300 // m and a volume ratio of 2.0 mL/g, and then a spindle diameter of 13 mm, 1 The ingot weight is 〇. 6 g for ingot making. [Table 21] Mixing amount of raw material name (g) Glycol protein (gumin) 2880.0 Wheat gluten (vitamin gluten) 7 2 0.0 Polyphenols (catechin) 200.0 Disintegrant (gelatin) 1200.0 Function Sexual material (spore lactic acid bacteria, Bifidobacterium, inulin) 48 0.0 Sweetener 180.0 Perfume 180.0 Lubricant, flow promoting agent 16 0.0 -62- 200816932 (60) Chew 70~80 times in 1 minute After chewing the functional chewable obtained from the above formula, the result is that the functional chew obtained by dispersing in 7 minutes can be used for feeding the cockroach [Example 19] due to the mixing of spore-forming lactic acid bacteria and Bieder Lactic acid bacteria such as bacteria can be used as an enteral preparation. Example 20 [Example 20] A first example of a method for using a functional chew was used, and the effect of the method of use was confirmed. A functional chew which is the same as [Example 15] is used, and a functional chew which is further chewed is used, and the proteolytic enzyme is mixed in [Example 18]. In the method, one tablet of the tablet (Example 15) is chewed in 5 minutes, and when it is in a state of being elastic and aggregated in the form of a rubber block, one additional chew is further added (Example 18). Functional chews. As a result, the functional chews shown in [Example 18] were dispersed by the action of the proteolytic enzyme agent after 5 minutes, and were swallowed. Example 21 [Example 2 1] A second example of a method for using a functional chew was examined, and the effect of the method of use was confirmed. A functional chew similar to that of [Example 15] was used, and further a chewable solid chew was produced by the following manufacturing method. The manufacturing method of the solid chew is supplied to the dry granulator by the raw material mixed powder of the following [Table 22] to have an average particle diameter of about 500 μm, a volume ratio of -63 to 200816932 (61), and a volume of 2. G mL/ G particles. Further, the pellet was tableted at a spindle diameter of 15111111 and a weight of one spindle of 〇.9g. [Table 22] - Raw material name Mixing amount (g) Glycol protein (gumin) 1800.0 Wheat gluten (vitamin gluten) 200.0 Xylitol 8 8 5.0 Sweetener 10.0 Perfume 7 5.0 Lubricant 30.0

According to the above method, one tablet of the tablet [Example 15] is chewed in 5 minutes, and when it is in a state of being elastic and aggregated in the form of a rubber block, one additional tablet is added (Example 21). Solid chews. As a result, it was dispersed after 2 minutes and was foraging. When only the solid chew is chewed, it can be dispersed 2 minutes before the polyphenols are not mixed. [Example 22] [Example 22] A third example of a method for using a functional chew was examined, and the effect of the method of use was confirmed. Using the same functional chew as in [Example 15], and further adding a chewing fast disintegrating tablet using 300 mg of Sanxian gum, vitamin B1, microcrystalline cellulose, lacuchtose and a lubricant. 1 tablet 70 Omg tablet. Chew one tablet of the tablet [Example 15], and when it is in a state of being elastic and aggregated in the form of a rubber block, one additional chew is further added (Example-64-200816932 (62) 22] Speed disintegration ingots. As a result, it was dispersed after 2 minutes and was swallowed. The functional chew of the present invention, the method for producing the same, and the method of using the same are not limited to the above-described types of examples, and other materials having an active ingredient by using a functional material having an edible property may be used, and It is of course also possible to add various modifications without departing from the gist of the invention. The functional chew of the present invention has a longer chewing time than the soft candy and various lengths of time, and can take in sufficient functional materials without depending on the water solubility and the like of these substances, and the manufacturing method of the present invention A suitable functional chew can be provided, as well as a functional chew of the present invention which can be used in an adjustable chewing time. BRIEF DESCRIPTION OF THE DRAWINGS [Fig. 1] A graph showing the results of Example 4 of the mode of the present invention. -65-

Claims (1)

200816932 (1) X. Patent application scope 1. A functional chew which is tableted or granulated with gliadin, wheat gluten and functional materials as raw materials, and contains saliva when chewed. It produces elasticity and stretchability, and is more prolonged than the edible soft candy: it consists of chewing time. 2. A functional chew according to item 1 of the patent application, wherein the ratio of prolamin to wheat gluten is 8:2~2 ··8 in weight ratio. 3 · A functional chew that is tableted or granulated with prolamin, polysaccharides and functional materials, and produces elasticity and stretch after saliva. The edible soft candy further prolongs its chewing time while being composed of polyphenols to enhance its elasticity and stretchability. 4 · A functional chew that is tableted or granulated with prolamin, wheat gluten, polyphenols and functional materials, and elastic and stretched after saliva containing chewing Sexuality, the more edible soft candy φ further prolongs its chewing time, and is composed of polyphenols to enhance its elasticity and stretchability. 5. A functional chew according to item 4 of the patent application, wherein the ratio of a prolamine to wheat gluten is 9.9: 0.1 to 2: - 8 by weight. 6. A functional chew according to claim 3 or 4, wherein the chewing gum is composed of 1 to 20% polyphenols mixed with gliadin and wheat gluten. 7. For the functional chewing-66-200816932 (2) of the patent scope 1, 3 or 4, wherein the gliadin is wheat wheat gliadin, corn zein, barley barley At least one selected from the group consisting of proteins. 8. A functional chew as claimed in claim 1, 3 or 4, wherein the functional material is self-contained with tea catechin, gallocatechin: gallic acid, grape seed cyanine Prime, French Coastal Pine Bark Extract r Polyphenols, sesame xylans, reduced astaxanthin from Haematococcus, γ-aminobutyric acid, antihypertensive peptide, xylitol, frankincense extract, propolis , sea radish φ sugar, meat 萱蔻 and wormwood extracts, mushrooms, mulberry and monkey mushroom extracts, fucoidan, heat-treated lactic acid bacteria powder, milk Ferritin, isoflavones, ginkgo biloba extract, small sassafras extract, phospholipid lysine, peanut oleic acid, 来自 from fish and DH A highly unsaturated fatty acid, chili powder, ketene, capsaicin Ester, Coenzyme Q -1 0, Alpha Lipoic Acid, Carnitine Hydrochloride, Citrus Extract, Five-Layer Extract, Boots Leaf Extract, Green Bean Extract, Mulberry Leaf Extract, Vitamins, Yellow Green Vegetable Extract Species, royal jelly, calcium compounds, magnesium compounds, # yeast zinc, iron Minerals, nourishing and strong use of herbal extracts, ceramide, hyaluronic acid, cysteine, cystine, camphor extract, copper leaf green. sodium, iron chlorophyll sodium, lactic acid bacteria, inulin, fruit At least one of oligosaccharide, galactose oligosaccharide, xylooligosaccharide, nicotine, caffeine, and theanine is selected to be composed of . 9. A functional chew as claimed in claim 1, 3 or 4, wherein the functional material is derived from polyphenols containing apple anthocyanin, fruit extract, blueberry extract, and black beans. Pigment glycoside, curcumin, tetrahydrocurcumin, sugarcane, octacosanol, collagen, plant-67- 200816932 (3) acid, aspirin, acetaminophen, dl-maleic acid chloride Phenanthine, dl-methylephedrine hydrochloride, citrate citrate, mexican extract, caffeine, allyl isopropylethane acridine, chlorhexidine hydrochloride At least one or more selected from the group consisting of pyridine, potassium cresylate, mountain: grass, 1-menthol, and sodium sulfonate, 10. The function of the third or fourth item of the patent application, wherein the polyphenols are The catechins and the catechins are composed of at least one of anthocyanin, anthocyanin, flavonol, isoflavone, sesamin curcumin and persimmon tannin. 1 1. If the utility of the patent application scope 1, 3 or 4 is a compound, it is a mixture of 1 to 40% of a proteolytic enzyme and a group of 1 2 . The proteolytic enzyme is composed of a filamentous fungus, a bacterial radiobacteria, and a plant-derived proteolytic enzyme. 1 3 . As claimed in claim 1, item 1, 3 or 4, which consists of 5 to 40% of a disintegrating agent. 14. The functional intermediate disintegrating agent according to claim 13 of the patent application is selected from the group consisting of gelatin, casein sodium, casein-white protein, or carrageenan, sanxian gum, gellan gum, , consisting of vegetables, sodium carboxymethylcellulose, calcium carboxymethylcellulose, seaweed, polyvinylpolyrrolidone, and fatty acid glycerides. 1 5 . — A method for producing a functional chew. Protein, wheat gluten and functional materials are ingots. It is composed of dihydrogen phosphate, chlorinated lysine, sulphuric bark, and sakura bark. Sexual chews Gum, fat, quercetin, chewing. a chew, a basidiomycete, a chewing chewable substance, a calcium and a collagen egg yolk, a polysaccharide of sodium citrate, which is solvated with an alcohol or a granule-68-200816932 (4) 16 · as claimed in the patent scope A method for producing a functional chew of 15 items, wherein the ratio of the prolamin to the wheat gluten is 8:2 to 2:8. 1 7 - A method for producing a functional chew, which is obtained by dissolving or granulating alcohol, protein, polyphenols and functional materials. , 1 8 · A method for producing a functional chew, which is obtained by tableting or granulating prolamine, wheat gluten, polyphenols and functional materials. 1 9 The method for producing a functional chew according to claim 18, wherein the ratio of the prolamin to the wheat gluten is 9:9: 0.1 to 2:8. 20. A method of producing a functional chew according to claim 17 or 18, which comprises mixing 1 to 20% of a polyphenol with respect to a total amount of prolamin and wheat gluten. 2 1 • A method for producing a functional φ chew according to the patent application No. 15, 5 or 18, which consists of mixing 1 to 40% of a proteolytic enzyme. Dream 22: A method for producing a functional chew according to claim 15, paragraph 17, or 18, which is composed of 5 to 40% of a disintegrating agent, 〇. 2 3· a method of using a chewable substance, which is chewed as a functional chew according to any one of claims 1 to 8 or item 10 of the patent application, and then further chewed as claimed in claim 1 Composed of functional chews. -69- 200816932 (5) 24. A method of using a functional chew, which is chewed as a functional chew according to item 9 of the patent application, and then further chewed as claimed. The product consists of a functional chew. 25 · A method of using a functional chew, which is chewable, such as: patent application, abandonment, or any of the items of item i or item i. The chew, chewing time is 10 More than a minute, and then add a solid chew or a functional chew with a chewing time of 2 minutes or less. 2 6. A method for using a functional chew, which is chewed as a functional chew according to item 9 of the patent application, having a chewing time of more than 10 minutes, and then adding a chewing time of 2 minutes. The following solid chews or functional chews are formed. 27. The method of using a functional chew according to claim 25 or 26, wherein the proportion of the solid chewable gliadin or gliadin to wheat gluten is 9.9 : 0.1 to 8.1 : 1.9. Φ 2 8 · A method of using a functional chew, which is chewable as claimed in any one of claims 1 to 8 or item 10, chew, chewing time is 1 0 minutes or more, and then add a chewable organic acid tablet to form. 29. A method of using a functional chew, which is chewed as a functional chew according to item 9 of the patent application, having a chewing time of more than 10 minutes, and further adding a chewing agent of organic acid composition. 30. A method of using a functional chew according to claim 28 or 29, wherein the organic acid is from citric acid, malic acid, tartaric acid-70-200816932 (6), succinic acid, gluconic acid, lactic acid, A method of using at least one of acetic acid to form a functional chew, which is chewable as claimed in any one of claims 1 to 8 or 10: chewing The substance, chewing time is more than 10 minutes, and then re-adding the chewing speed collapse to dissolve the ingot. 32. A method for using a functional chew, which is to chew a functional chew as in item 9 of the φ patent application, having a chewing time of more than 10 minutes, and then adding a chewing fast disintegrating tablet. composition. 3 3. A method for using a functional chew according to claim 31 or 3, wherein the fast disintegrating tablet contains a selected from the group consisting of citric acid, malic acid, tartaric acid, succinic acid, gluconic acid, lactic acid, Acetic acid, ascorbic acid organic acid, gelatin, casein sodium, collagen protein, carrageenan, sanxian gum, gellan gum, tragacanth, agar, sodium carboxymethylcellulose, hydroxymethylcellulose A polysaccharide of calcium, sodium alginate, at least one of polyglutamic acid, arginine m, cocoa powder, and cheese powder. -71 -