WO2005122782A1 - Gomme a macher comprenant une grande quantite de vitamine c - Google Patents

Gomme a macher comprenant une grande quantite de vitamine c Download PDF

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Publication number
WO2005122782A1
WO2005122782A1 PCT/KR2005/001921 KR2005001921W WO2005122782A1 WO 2005122782 A1 WO2005122782 A1 WO 2005122782A1 KR 2005001921 W KR2005001921 W KR 2005001921W WO 2005122782 A1 WO2005122782 A1 WO 2005122782A1
Authority
WO
WIPO (PCT)
Prior art keywords
vitamin
gum
weight
minutes
ascorbic acid
Prior art date
Application number
PCT/KR2005/001921
Other languages
English (en)
Inventor
Jae-Ho Jung
Original Assignee
Jae-Ho Jung
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from KR1020050023322A external-priority patent/KR100536757B1/ko
Application filed by Jae-Ho Jung filed Critical Jae-Ho Jung
Publication of WO2005122782A1 publication Critical patent/WO2005122782A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G4/126—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics

Definitions

  • the present invention relates to gum including a large amount of vitamin C.
  • vitamin C-related products are recently lacking in dispensaries with fads of vitamin C.
  • the vitamin C product mainly includes a powder type, tablets, etc.
  • the present invention is designed to solve the problems of the prior art, and therefore it is an object of the present invention to provide gum including a large amount of vitamin C.
  • the present invention provides vitamin C- including gum composition including 20 - 30 % by weight of a gum base including talc as a filler and 1 - 55 % by weight (w/w) of vitamin C, based on total weight of the composition.
  • the gum composition preferably further includes 0 - 10 % part by weight of maltitol syrup, 0 - 20 % part by weight of isomaltitol, 10 - 75 % part by weight of xylitol or erythritol, 0.01 - 0.2 % part by weight of sucralose, 0 - 1.0 % part by weight of glycerine, and 0.5 - 2.0 % part by weight of a spicery, and more preferably further includes a coating material.
  • the coating material of the gum composition according to the present invention is preferably selected from the group consisting of arabic gum and gelatine.
  • the gum composition preferably includes 10 - 55 % by weight (w/w) of vitamin C.
  • vitamin C of the present invention is preferably selected from the group consisting of ascorbic acid, sodium salt of ascorbic acid and calcium salt of ascorbic acid.
  • the present invention provides a method for preparing vitamin C-including gum, including: [15] a) mixing 15 - 30 % part by weight of a talc-including gum base, 0 - 10 % part by weight of maltitol syrup, 0 - 20 % part by weight of isomaltitol, and 10 - 75 % part by weight of xylitol or erythritol; [16] b) adding, stirring and mixing 1 - 55 % part by weight of ascorbic acid after adding isomaltitol in the step (a), or in the further next step; and [17] c) adding, stirring and mixing 0.01 - 0.2 % part by weight of sucralose, 0 - 1.0 % part by weight of glycerine, and 0.5 - 2.0 % part by weight of spicery after the step (b).
  • the preparing method of the present invention preferably further includes a coating process after the step (c), and the coating process is preferably composed of first and second coating steps. Also, the stirring time is preferably maintained for 10 - 30 minutes.
  • the present invention provides gum including a large amount of Vitamin C prepared by the preparing method. Best Mode for Carrying Out the Invention [20] If a product is prepared with the said mixing ratio in the present invention, materials are quantitified and then added to a mixer. In order to reduce a working time, the mixer is operated after a hard gum base is kept at 40 - 60 °C to be softened.
  • a first process is then completed by mixing the materials such as maltitol syrup, isomaltitol, xylitol or erythritol, ascorbic acid, sucralose, glycerine, emulsifier, spicery, pigment, etc, and the mixture is molded with a spiral blade.
  • the molded product is aged at 20 - 25 °C for at least 12 hours, the aged product may be coated at 20 °C or less using various eatable materials to improve marketability and a visual effect of the product, prevent vitamin C from being denatured by light, and also increase its favor.
  • the coating is preferably 20 - 40 % by weight (w/w), based on total weight of the gum.
  • amount of the added coating material preferably ranges from 20 g to 40 g, based on 100 g of total weight of the gum.
  • the eatable material used in the coating is preferably sugar, xylitol, chocolate, etc. and most preferably xylitol.
  • a preparing method of the present invention is carried out in the same manner as in conventional gum products, but consideration is taken into the two following requirements so as to include an excess of vitamin C.
  • talc and calcium carbonate which are used as the filler of the gum base, have some critical functions for the gum.
  • An exemplary function is to aid a teeth- grinding action to show an effect of brushing the teeth.
  • a product including an excess of the vitamin C may be denatured by heat and light. Accordingly, it is preferred to shorten a producing time of the product and to choose the addition step for a rapid dissolution of vitamin C from the gum.
  • a stirring time is controlled depending on a mixing amount, and preferably about 10 - 30 minutes, Vitamin C is preferably added 5 - 10 minutes before the mixing is completed, and spicery may be added 2 - 3 minutes before the mixing is completed so as to enhance a favor. Also, a molding time is preferably about 5 - 20 minutes, depending on the mixing amount.
  • the method for preparing vitamin C gum of the present invention is preferably prepared under conditions such as addition order, mixing ratio and mixing temperature, as listed in the following Table 1.
  • Table 1 [31] In the Table 1 , addition time of ascorbic acid may be varied. If a product is prepared with the said mixing ratio, materials are quantitified and then added to a mixer. In order to reduce a working time, the mixer is operated after a hard gum base is kept at 40 - 60 °C to be softened. Subsequently, a first process is then completed by mixing the materials such as maltitol syrup, isomaltitol, xylitol or erythritol, ascorbic acid, sucralose, glycerine, emulsifier, spicery, pigment, etc., and the mixture is molded with a spiral blade.
  • materials such as maltitol syrup, isomaltitol, xylitol or erythritol, ascorbic acid, sucralose, glycerine, emulsifier, spicery, pigment, etc.
  • the molded product is aged at 20 - 25 °C for at least 12 hours, the aged product may be coated at 20 °C or less using various eatable materials to improve marketability and a visual effect of the product, prevent vitamin C from being denatured by light, and also increase its favor.
  • First coating may be carried out prior to this main coating to increase a conservative force of the vitamin C, as well as to prevent moisture absorption during its distribution.
  • Arabic gum or gelatin is preferably used in the first coating. It is more preferred to mainly use 3 - 5 % of arabic gum and 100 - 130 Brom (viscosity of gelatin) of gelatin.
  • the first coating was carried out by covering a coating layer with gel state, followed by the main coating by drying with warm wind.
  • a stirring time is controlled depending on a mixing amount, and preferably about 10 - 30 minutes.
  • Vitamin C is preferably added 5 - 10 minutes before the mixing is completed because denaturation of vitamin C may be prevented by reducing frictional heat and exposure to light and vitamin C may be easily taken due to its rapid dissolution upon chewing the gum.
  • spicery may be added 2 - 3 minutes before the mixing is completed so as to enhance a favor.
  • a molding time is preferably about 5 - 20 minutes, depending on the mixing amount.
  • Example 1 A method for preparing gum including 500 Lbf vitamin C per a gum
  • the mixture was fed into the molding process and molded into a desired product, and the molded product was aged at 20 °C for at least 12 hours.
  • Example 1-2 Gum coating
  • First coating is intended to increase a conservative force of the vitamin C, as well as to prevent moisture absorption during its distribution.
  • Arabic gum solution or gelatin was used as the coating material.
  • Example 1-1 After mixing of the Example 1-1 was completed, the resultant mixture was molded into 1.0 - 1.9 g of a desired shape per a gum. The first coating was then carried out at amount of 0.3 %, based on the weight of the gum molded out of 5 % arabic gum solution or 120 Brom of gelatin.
  • a coating solution consisting of 68 % of xylitol, 5 % of arabic gum and 27 % purified water was prepared for a coating process.
  • the aged product was put into a coating pen at 20 °C or less, and coated by dispersing the coating solution to include 0.792 of gylitol and 0.058 g of arabic gum in 2 g of a gum mix per a gum. Finally, a brightening process was completed to make a product using shellac, carnauba wax, etc. as a brightening agent.
  • Comparative examples 6 and 7 [60] In the Comparative example 6, the vitamin C gum was prepared under the same conditions as in the Example 1, except that the stirring times in the processes were set to 1 minute, 1 minute, 1 minute, 1 minute and 30 seconds, which are a halves of the stirring time of Example 1, respectively.
  • the vitamin C gum was prepared under the same conditions as in the Example 1, except that the stirring times in the processes were set to 10 minutes, 10 minutes, 10 minutes, 10 minutes and 5 minutes, which are 2 times of the stirring time of Example 1, respectively.
  • the intensity of sour taste is represented by 1 to 10 as relative values, as follows; 1: Very sour, 2 to 5: Sour, 6 to 8: Mean, and 9 and 10: Not sour.
  • the intensity of fragrance is represented by 1 to 10 as relative values, as follows; 1 : Very strongly fragrant, 2 to 5: Strongly fragrant, 6 to 8: Mean, and 9 and 10: Not fragrant.
  • the sugar content is represented by 1 to 10 as relative values, as follows; 1: Very delicious, 2 to 5: Slightly delicious, 6 to 8: Mean, and 9 and 10: Not delicious.
  • level of the hardness is represented by 1 to 10 as relative values, as follows; 1 : Very hard, 2 to 4: Hard, 5 to 7: Mean, 8 and 9: soft, and 10: Very soft.
  • texture is represented by 1 to 10 as relative values, as follows; 1: Very hard, 2 to 4: Hard, 5 to 7: Mean, 8 and 9: Flabby, and 10: Softened.
  • the values of the Table 4 are calculated as the means of the 8 clinical participants.
  • Example 8 Preparation of vitamin C gum including sodium salt of ascorbic acid and calcium salt of ascorbic acid
  • Vitamin C gum was prepared according to the same entire process as in the Example 1, except that it has a total content of ascorbic acid consisting of 17.88 g of ascorbic acid, 4.12 g of sodium ascorbate, 5.5 g of calcium ascorbate.
  • a sour taste, a sugar content, fragrance and preference to the gum were investigated by allowing 8 clinical participants to chew each of the gums prepared in the Examples 1 and 8 for 5 minutes, 10 minutes and 20 minutes, respectively.
  • the intensity of sour taste is represented by 1 to 10 as relative values, as follows; 1: Very sour, 2 to 5: Sour, 6 to 8: Mean, and 9 and 10: Not sour.
  • the intensity of fragrance is represented by 1 to 10 as relative values, as follows; 1: Very strongly fragrant, 2 to 5: Strongly fragrant, 6 to 8: Mean, and 9 and 10: Not fragrant.
  • the sugar content is represented by 1 to 10 as relative values, as follows; 1: Very delicious, 2 to 5: Slightly delicious, 6 to 8: Mean, and 9 and 10: Not delicious. [79] Also, the preference is represented as relative values between 0 (Very bad) to 10 (Very good) (see Table 5). [80] Table 5
  • Example 9 Effect on dissolution of vitamin C depending on its addition step
  • the vitamin C gums were finally prepared according to the same entire process as in the Example 1, except that vitamin C was added in the step 7 in the Example 1, between the steps 1 and 2 in the Example 9-1, between the steps 2 and 3 in the Example 9-2, between the steps 3 and 4 in the Example 9-3, and between the steps 4 and 5 in the Example 9-4, as in the Table 1.
  • the remaining contents of vitamin C in the gum were measured 5 minutes, 10 minutes and 20 minutes after the three clinical participants was allowed to chew the two finally prepared vitamin C gums (about 3.2 g) per a participant.
  • gum including a large amount of Vitamin C prepared by using a talc-including gum base has an effect of maintaining an excellent physical property of gum, compared to gum prepared by using the other fillers. Also, it is revealed that the vitamin C gum of the present invention show excellent properties such as persistence of fragrance, or texture if total stirring time ranges from 10 to 30 minutes, and that it shows its excellent preference if it includes some salt of vitamin C, and its excellent dissolution when vitamin C is added after a certain step.

Abstract

L'invention concerne une gomme à mâcher comprenant une grande quantité de vitamine C, et un procédé d'élaboration correspondant.
PCT/KR2005/001921 2004-06-21 2005-06-21 Gomme a macher comprenant une grande quantite de vitamine c WO2005122782A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR20040046298 2004-06-21
KR10-2004-0046298 2004-06-21
KR10-2005-0023322 2005-03-21
KR1020050023322A KR100536757B1 (ko) 2004-06-21 2005-03-21 다량의 비타민 ｃ를 함유하는 껌

Publications (1)

Publication Number Publication Date
WO2005122782A1 true WO2005122782A1 (fr) 2005-12-29

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Application Number Title Priority Date Filing Date
PCT/KR2005/001921 WO2005122782A1 (fr) 2004-06-21 2005-06-21 Gomme a macher comprenant une grande quantite de vitamine c

Country Status (1)

Country Link
WO (1) WO2005122782A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011107234A1 (fr) * 2010-03-04 2011-09-09 Cargill, Incorporated Produits de confiserie contenant de l'érythritol

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4931293A (en) * 1986-12-23 1990-06-05 Warner-Lambert Company Food acid delivery systems containing polyvinyl acetate
JPH08510914A (ja) * 1993-06-10 1996-11-19 ロダース・クロックラーン・ビー・ブイ トリグリセリド含有チューインガム
KR20000021992A (ko) * 1998-09-30 2000-04-25 김수열 비타민 껌
KR20010037654A (ko) * 1999-10-19 2001-05-15 정기련 다량의 충진제를 함유하는 츄잉껌
US6645535B2 (en) * 1999-09-02 2003-11-11 Wm. Wrigley Jr. Company Method of making coated chewing gum products containing various antacids

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4931293A (en) * 1986-12-23 1990-06-05 Warner-Lambert Company Food acid delivery systems containing polyvinyl acetate
JPH08510914A (ja) * 1993-06-10 1996-11-19 ロダース・クロックラーン・ビー・ブイ トリグリセリド含有チューインガム
KR20000021992A (ko) * 1998-09-30 2000-04-25 김수열 비타민 껌
US6645535B2 (en) * 1999-09-02 2003-11-11 Wm. Wrigley Jr. Company Method of making coated chewing gum products containing various antacids
KR20010037654A (ko) * 1999-10-19 2001-05-15 정기련 다량의 충진제를 함유하는 츄잉껌

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011107234A1 (fr) * 2010-03-04 2011-09-09 Cargill, Incorporated Produits de confiserie contenant de l'érythritol

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