WO2016067138A1 - Produit alimentaire à mâcher bénéfique pour la santé exempt de noix d'arec et de tabac et procédé et composition associés - Google Patents

Produit alimentaire à mâcher bénéfique pour la santé exempt de noix d'arec et de tabac et procédé et composition associés Download PDF

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Publication number
WO2016067138A1
WO2016067138A1 PCT/IB2015/057766 IB2015057766W WO2016067138A1 WO 2016067138 A1 WO2016067138 A1 WO 2016067138A1 IB 2015057766 W IB2015057766 W IB 2015057766W WO 2016067138 A1 WO2016067138 A1 WO 2016067138A1
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WIPO (PCT)
Prior art keywords
nuts
sodium
chikori
mixture
calcium
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PCT/IB2015/057766
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English (en)
Inventor
Kriti SINGH
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R K Technology & Investments Pte. Ltd
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Publication of WO2016067138A1 publication Critical patent/WO2016067138A1/fr

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    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/10—Chemical features of tobacco products or tobacco substitutes
    • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
    • 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
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff

Definitions

  • This invention relates to a novel non-areca nuts chewing product as a health friendly substitute for health unfriendly traditional mouth fresheners.
  • the product under the present invention is characterized by eliminating the use of health unfriendly areca nuts and instead uses health promoting mixture of processed chicory roots, spices and other additives in such a way so that the said novel mouth freshener gives the same hard bite feel and stimulating satisfaction to the consumer as to that of traditional mouth freshener that mainly comprises health unfriendly hard natured supari (also referred as areca nuts) as the mam ingredient responsible for hard bite and stimulating effect.
  • this invention relates to areca nuts free chewing product having the hard bite stimulating feel, taste, aroma, flavor and characteristics similar to traditional areca nut containing chewing product but free of health hazards.
  • Preferred feature of the present invention is health unfriendly areca nut replacement in a mouth and breath freshening chewing product and the resultant areca nut free mouth and breath freshener chewing product comprises a mixture of processed chicory roots which are medicinal and health friendly and health promoting having hard bite, stimulating and pleasant aromatic characteristics comparable to areca nuts.
  • This invention also relates to a composition and the process for the preparation of the said composition compri si ng: i) processing of raw chicory chunks to make them suitable for its use for mouth and breath freshening applications having hard bite and stimulating characteristics similar to health unfriendly areca nut;
  • composition for health friendly areca nut free mouth and breath freshening chewing product comprising flavouring agent and dusting mix;
  • the chicory and chikori terms are for the same product.
  • a betel quid is defined as a substance, or mixture of substances, placed in the mouth, usually containing at least one of the two basic ingredients, tobacco or areca nut, in raw or any manufactured or processed form.lt generally contains betel leaf, areca nut and slaked lime,and optionally may also contain tobacco. Such products are called as gutkha or mawa.
  • pyridine alkaloids including arecoline, arecaidine, arecaine, arecolidine,guvacine, isoguvacine, guvacolme, and coniine. They arethe most important biologically active and responsible for stimulating effect.
  • Gutka is a dry, relatively nonperishable commercial preparation containing areca nut, slaked lime, catechu,condiments and powdered tobacco. The same mixture without tobacco is called pan masala.
  • NIH The NIH reports that areca nut is potently cholinergic; it powerfully alters the function of certain neurotransmitters and alters the state of the central nervous system. Drugs in this class produce a myriad of side effects including excessive salivation, increased tearing, urinary and fecal incontinence, sweating, and diarrhea and vomiting.
  • Drugs.com warns pregnant women to avoid chewing areca nut because it can damage an unborn baby's DNA and harm its development.
  • Betel -qui d( Areca catechu) chewing is a contributory cause of metabolic syndrome in humans, which implies a greater likelihood of developing cardiovascular disease among those with the betel habit.
  • Betel quid is used by close to 10% of the world's population. Betel quid use is associated with the metabolic syndrome, a risk factor for heart disease. At least one study has shown that Betel-quid use is independently associated with heart disease.
  • US20090050165 discloses a process for preparing herbal filler composition for bin, cigarette and the like comprising gradual sun dried leaves of Cichorium intybus (Chicory), shredding said leaves without midribs in a shredder to the desired size, 10-90% tobacco in the said shredded leaves, optionally, adding flavoring agents in said shredded leaves and tobacco, mixing evenly, and filing said flavored shredded leaves in biri, cigarette and the like for smoking.
  • EP-930317 discloses an improved process for the manufacture of chicory inulin, hydrolysates and derivatives of inulin by conventional manufacturing techniques from roots of chicory. The invention also relates to improved grades of chicory inulin, of hydrolysates of chicory inulin, such as e.g. a polydisperse oligofructose composition and a fructose composition, as well as to the use of these products in the manufacture of food, feed, drinks, prophylactic and therapeutically compositions, chemical derivatives and non-food composition
  • US4671962 discloses chicory based refreshing drink prepared from a chicory root extract solution by causing a sugared chicory juice to be fermented by using Kefir type ferment.
  • the sugar consists of a mixture of molasses and pure sugar with molasses contents of the third-crop syrup in excess of 81.6 g/liter, the fermentation process being controlled by measuring the acidity rate which is kept preferably at 2.5 percent after 70 hours.
  • the product of the present invention is an ideal health friendly and health promoting substitute for the harmful traditional mouth and breath fresheners.
  • the product of the present invention mainly comprises suitably processed chicory roots, spices and other additives that give the same satisfaction to the consumer as to that of traditional pan masala and the traditional gutka.
  • the main ingredient chicory of the product under present invention is a medicinal plant which works as good as areca nut in respect of hard bite and stimulant characteristics but also possesses additional health promoting properties as mentioned herinabove and herein below in the specification thereby providing the value addition to the product under the invention.
  • the product is characterized as herein below: 1. Chicori based substance as a product as a supari substitute for mouth freshener and breath freshening applications.
  • Ch cory(Cich(mum intybus) is a caffeine-free herb that is popular as a coffee substitute, as well as an ingredient in New La Coffee (or 'chicory coffee') recipes. Unlike decaf coffee, chicory is naturally caffeine free. Today, chicory remains a popular coffee replacement or coffee flavoring in New La, and 'New La Coffee' typically refers to chicory coffee. New Jersey coffee vendors often blend their coffee with up to 30 percent chicory root.
  • Chicory is also used as a coffee substitute in many U.S. prisons. Chicory is more water soluble than coffee, which means that it needs to use a lot less quantity when brewing it with coffee or instead of coffee or coffee based recipes .Chicory is usually much cheaper than coffee it becomes economical and that favors the budget.
  • Chicory is a healthy natural agricultural product, it is caffeine free, so if one is having issues with caffeine addition or caffeine overdose, then drinking chicory coffee or plain chicory can be a good way to reduce caffeine intake or eliminate caffeine from your diet. Chicory is also reported to kill intestinal parasites (or act as a vermifuge), cleanse the blood and improve liver health.
  • Chicory is used for loss of appetite, upset stomach, constipation, liver and gallbladder disorders, cancer, and rapid heartbeat.lt is also used as a "tonic," to increase urine production, to protect the liver, and to balance the stimulant effect of coffee.
  • Some people apply a paste of chicory leaves directly to the skin for treating swelling and inflammation. In foods, chicory leaves are often eaten like celery, and the roots and leaf buds are boiled and eaten.
  • Chicory is also used as a cooking spice and to flavor foods and beverages. Coffee mixes often include ground chicory to enhance the richness of the coffee. Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling. Chicory is a rich source of beta-carotene.
  • Inulin can regulate blood sugar levels and remove toxins from the body.
  • chicory roots can be processed to convert them into suitable product having similar characteristics in respect of hard bite and stimulation as health unfriendly areca nuts and usable for chewable mouth freshening products then it is an ideal health friendly substitute for areca nuts for mouth and breath freshener applications.
  • inventors of the present invention based on exhaustive R&D efforts have achieved the success by converting the raw chicory roots, which as such can't be used as a replacement for areca nuts, into a chewable nuts having similar hard bite and stimulating characteristics as areca nuts which has been used in a composition and the said processed chikori nut is an ideal replacement for areca nuts for health friendly mouth freshener.
  • First aspect of the invention is to develop a mouth freshener and breath freshener that will not be health hazardous.
  • Second aspect of the invention is to develop a health friendly and health promoting mouth and breath freshener.
  • Third aspect of the invention is to develop a mouth and breath freshener which is an substitute for the gutka containing both areca nut and tobacco and also pan masala containing areca nut as an essential ingredient.
  • Fourth aspect of the invention is to use processed health friendly and health promoting chicory root as a substitute for health unfriendly hard areca nut (supari).
  • Fifth aspect of the invention is to develop a process for converting raw chicori roots into useable substitute for health unfriendly supari having hard bite, aroma and stimulating characteristics similar to supari.
  • Sixth aspect of the invention is to develop a composition for supari free mouth and breath freshener.
  • Seventh aspect of the invention is to develop a mouth and breath freshener comprising processed chicory roots, spices and other additives.
  • Eighth aspect of the invention is to make a supari free mouth and breath freshener or so called pan masala comprising processed chicory roots that not only possess chew ability, hard bite and stimulating satisfaction similar to rational mouth fresheners but also provide health value by imparting fiber from plant source.
  • Ninth aspect of the invention is to develop a process for converting raw chicory roots into a health friendly product having similar characteristics as areca nut and the said processed chicory nut is used for the preparation of health friendly and health promoting mouth freshener and breath freshener under the present invention.
  • Tenth aspect of the invention is a suitably processed chicory nut having hard bite, stimulating and aroma characteristics similar to areca nut.
  • a specific aspect of the invention is to provide a process for the preparation of a composition under the present invention comprising: i) preparation of chicory chunks
  • the present invention relates to areca nuts free chewing product and the process for preparing the same with an objective to replace health unfriendly traditional pan masala containing areca nuts.
  • the product under the present invention is characterized by eliminating the use of health unfriendly areca nuts and instead as a substitute comprises a mixture of health friendly and health promoting processed chicory roots, spices and other additives in such a way so that the novel mouth freshener gives the same satisfaction to the consumer in respect of hard bite, aroma and stimulating characteristics as to that of traditional pan masala that mainly comprises supan (areca nuts) as a major ingredient.
  • the present invention relates to the health friendly and health promoting areca nuts free chewing product having the hard bite feel, stimulating effect, taste, aroma and flavor characteristics similar to those containing areca nut but free of the harmful effects of areca nuts.
  • Preferred features of the present invention is to provide a suitably processed health friendly and health promoting chikori nuts as a substitute for health unfriendly areca nut for a chewing product having similar hard bite and stimulating feel as that of areca nuts.
  • the novel chewing product comprises a composition comprising suitably processed chicory roots which possess the medicinal and health friendly, stimulating and pleasant aromatic characteristics and the said health friendly and health promoting suitably processed chikori nuts having the similar hard bite characteristic as of areca nut and together with health-promoting spices and other additives such as taste enhancers,stabilizers,flavor enhancers, glazing agents, antioxidants, gelling agents, surface colorants,cardamom seeds,dusting mix and the likes.
  • Chikori roots, chicory chunks and chicory nuts means the same thing.
  • the process mainly comprises the following: i) Preparation of suitably processed chicory chunks haying hard bite and stimulating characteristics similar to areca nut as described herein above below;
  • step I Adding flavoring agents to the chicory chunks obtained in step I;
  • step iii) Flavoring the said composition of step ii with dusting mix.
  • the process comprising: i) collecting and cleaning raw chicory roots comprising washing the said raw chikori roots with potable water to remove loosely adhered mud and other water removable impurities: ii) cutting the washed chikori roots obtained in step i) into suitable chewable size nuts and heating the said cut chicory nuts to water boiling temperature of about 100°C for about 10-to about 25 minutes: iii) to the said cut chikori root nuts obtained in step ii) is added about 0.2% to about 14% mixture of ingredients comprising about 33% to about 75% taste enhancers, about 20% to about 60% stabilizers and about 0.1% to about 6% flavor enhancer; iv) digesting the chicory granules obtained in step iii;the said digesting comprises mixing the cut chikori nuts uniformly with the said tastemakers, stabilizers and flavor enhancers of step iii) at about 25 - 60°C for about 25 - 100 minutes to obtain homogenously digested chikori nuts
  • the chicory chunks also referred as chikori nuts obtained herein above are ideal health friendly and health promoting substitute for health unfriendly areca nuts for mouth and breathe freshening applications.
  • the said processed chikori nuts obtained hereinabove are used for the preparation of mouth and breathe freshening composition comprising: i) flavoring the said processed chicory chunks with about 1 - 4% flavouring agent select from cardamom seeds and the likes; ii) conditioning the said flavoured chicory chunks at about 4 to about 32 ° C and about 45 to about 50% relative humidity; iii) adding to the said conditioned chicory chunks about 3-30% dusting mix; the said dusting mix comprises catechu 40% - 75%, lime 10% - 45%, anti-caking agents 0.2% - 2% and taste enhancers: 0.2% - 10%; iv) packaging the said conditioned chicory nuts as a finished chewabie food product also referred as mouth freshener , breath freshener, pan masala and the like
  • the product, composition and process disclosed herein relates to a health friendly and health promoting chewable mouth and breath freshener that is free of health unfriendly hard supari which is replaced by health friendly chicory wherein unuseable raw chilori is suitably processed to impart hard bite and stimulation characteristics similar to supari/betel nut.
  • the mouth freshener and breath freshener also referred herembefore and hereinafter as pan masala of the present invention is free of harmful chemicals associated with supari.
  • pan masala comprising chicory is fully derived from plant source rich is fiber and imparts satisfaction to the chewer similar to that from tradional supari based pan masala.
  • the term about means ⁇ 10%.
  • mouth freshener, breath freshener and pan masala means a single product referred as mouth freshener or breath freshener or pan masala or are 3 different products referred as mouth freshener, breath freshener or pan masala.
  • chikori chunks, chikori roots, chikori nuts and the likes refer to the same product.
  • This invention relates to a health unfriendly areca nuts free chewable food product also referred as mouth freshener, breath freshener, pan masala and the likes containing a health friendly and health promoting chewing product having the hard bite taste, stimulating, refreshing, aroma and flavor characteristics similar to areca nut but free of the harmful effects of the traditionally used areca nut.
  • the composition of the product under the invention comprises processed chicory roots also referred as chikori nuts, taste enhancers, stabilizers, and flavor enhancers, glazing agents, antioxidants, gelling agents, surface colorants, cardamom seeds and the dusting mix and the likes.
  • the said process disclosed herein for the processing of raw chikori roots comprises the steps of: i) collecting and cleaning raw chicory roots comprising washing the said raw chikoriroots with potable water to remove loosely adhered mud , dust and other unwanted material which can be removed by washing with water.
  • step ii) cutting the washed chikori roots obtained in step i into suitable chewable size nuts and heating the said cut chicory nuts to water boiling temperature of about 100°C for about 10-to about 25 minutes; iii) to the said cut chikori root nuts obtained in step ii is added about 0.2% to about 14% w/w of chikori nuts a mixture of ingredients comprising about 33% to about 75% taste enhancers, about 20% to about 60% stabilizers and about 0.1 % to about 6% flavor enhancer; iv) digesting the chicory root nuts obtained in step iii; the said digesting comprises mixing by standard process like stirring the cut chikori nuts uniformly with the said mixture comprising tastemakers, stabilizers and flavor enhancers of step iii) at about 25 - 60 C for about 25 - 100 minutes to obtain homogenously digested chikori nuts having and the said digested chikori nuts possess desired hard bite through, stimulating and aroma characteristics similar to areca nuts; v
  • the processed chicory nuts obtained hereinabove are suitable and ideal health friendly and health promoting substitute for healt unfriendly areca nuts for chewable food product applications such as mouth freshener, breath freshener, pan masala and the likes.
  • the said processed chicory nuts obtained hereinabove are used for the preparation of health friendly and health promoting chewable food product comprising: i) flavoring the said processed chicory chunks with about 1-4% flavouring agent selected from cardamom seeds and the likes; ii) conditioning said flavoured chicory nuts at about 4 to about 32 " C and about 45 to about 50% relative humidity; iii) adding about 3-30% w/w of chikori nuts dusting mix to the said conditioned chicory nuts to obtain a health friendly chewable food product also referred as mouth freshener, breath freshener, pan rnasala and the likes; iv) packaging the said health friendly mouth and breath freshener product obtained in step iii.
  • the dusting mix used therein in step iii is a mixture of ingredients comprising catechu about 40% - 75%, lime about 10% - 45%, anti-caking agents about 0.2% - 2% and taste enhancers about 0.2% - 10%.
  • the process for making the novel chewable food product comprising collecting and cleaning chicory roots by washing with water to remove the dust and other unwanted material which can be removed by washing with water.
  • roots are cut into suitable uniform size followed by boiling in water to remove its bitterness.
  • chicory granules are added with taste enhancers, stabilizers and flavor enhancers and are digested for uniform mixing.
  • chicory granules so obtained are dried at a suitable temperature in such a way so that about 5% w/w of chikori nuts moisture is retained in the chicory granules. This is then followed by the addition of glazing agent and anti oxidants followed by pan coating the chicory granules with solution of thickening agents, gelling agents and surface colorants. Chicory chunks so obtained are dried again till said chunks are retained with about 5% w/w of chikori nuts moisture content.
  • Taste enhancers are selected from the group comprising salts, sugar, jaggery,ammonium chloride, spice mixes, edible gums, I+G, Rebudioside, liquorice, tea extracts, plant tannins, polyphenols, myroballons, amla, hers and their extracts, edible oil, acacia catechu and gambier or mixture thereof and the likes.
  • Stabilizers are selected from the group comprising calcium carbonate, calcium acteate, sodium citrate, sodium dihydrogen citrate, potassium citrate, dihydrogen potassium citrate, sodium tariarate, potassium tariarate, mono potassium tartrate, dipotassium tartrate, potassium sodium tartrate, sodium phosphate, potassium tartrate, processed Euchema seaweed, gum arebica, xanthum gums, karaya gums, tara gums, gum hatti, diphosphates, polyphosphates, potassium carbonate, ammonium sulphate, maltitol and matitol syrup, xylitolor mixture thereof and the likes.
  • Flavor enhancers are selected from group comprising L-glutamic acid, mono potassium glutamate, mono sodium glutamate, calcium glutamate, mono ammonium glutamate, Guanylic acid, disodium 5'-guanylate, dipottasium 5'-guanylate, calcium guanylate, Inosinic acid, disodium 5'-inosinate, dipottasium 5'-inosinate, calcium S'-mosinate, maltol, ethyl maltol, erythritol, proteases, papain, bromelain, Glyeyrrizin, monosodium suuccinate, disodium suucinateor mixture thereof and the likes.
  • Glazing agent is selected from group comprising beeswax white or yellow, Candellila wax, Carnauba wax, shellac wax, mineral oil, petroleum jelly, petroleum wax, paraffin wax, benzoin wax, methyl esters of fatty acids, lanolin, isomalt and edible vegetable oilsor mixture thereof and the likes.
  • Antioxidant is selected from group comprising sulphur dioxide, sodium sulphite, potassium sulphite, Ascorbic acid, sodium ascorbate, potassium ascorbate, calcium ascorbate, ascorbyl pai utate, ascorbyl stearate, mixed tocopherols concentrate, alpha tocopherols, propyl gallate, octyi galiate, dodecyl gailate, ethyl gall ate, tertiary butylhydroquinone, butylated hydroxyanisole, butylated hydroxytoluene, lecithins, ethoxiquin, isopropyl citrate, oxystearinor mixture thereof and the likes.
  • Gelling agent is selected from group comprising sodium alginate, calcium alginate, agar, edible starches, Carrageenan and its Na, K, NH4 salts (includes furcellaran), Bakers yeast, gellun gums and pectmsor mixture thereof and the likes.
  • Thickning agent is selected from group comprising food grade tannin, calcium glycerophosphates, alginic acid, potassium alginate, ammonium alginate, carob bean gum, oat gum, guar gum, tragacanth gum, curd lan, methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl ethyl cellulose, sodium carboxymethyl cellulose, ethyl hydroxyl methyl cellulose, Croscaramellose, Sodium carboxymethyl cellulose, enzymatically hydrolysed, enzyme treated starches, dextrines, acid treated starches, alkali treated starches, bleached starches and oxidized starchesor mixture thereof and the likes.
  • Surface colorant is selected from the group comprising calcium carbonate, Titanium dioxide and natural colouring agent.
  • Dusting mix is selected from the group comprising Catechu, Gambier, lime, skimmed milk powder, Whey protein isolate, Non-Dairy whiteners, sugar, Apricot Kernel Powder, Grape seed extract powder, Indian Gooseberry , Bellenc Myrobalan (Terminalia bellirica Roxb or bahera), Chebulic Myrobalan (Terminalia Chebula or Harad), Bael seeds extract powder, Jamun fruit and seeds extract powder, Few spice powders such as nutmeg, mace, cinnamon and cloves, Tapioca starch, corn starch, potato starch, rice starch, oat fiber, wheat fiber, corn fiber, inulin, maltodextrin, calcium carbonate, micro crystalline cellulose, powdered cellulose, and silicon dioxide and other silicates, taste enhancers or mixture thereof.
  • the dusting mix comprises catechu, lime, anti-caking agents and taste enhancers or mixture thereof.
  • Anti-caking agent is selected from the group comprising Calcium carbonate, Calcium hydrogen carbonate.
  • the said suitably processed chicory nuts obtained hereinabove are used for the preparation of areca nuts free health friendly and health promoting chewable food product also referred as mouth freshener, breath freshener, pan masal and the likes comprising: i) flavoring the said processed chicory chunks with about 1 -4% w/w of chikori nuts flavouring agent selected from cardamom seeds and the likes; h) conditioning the said flavoured chicory nuts at about 4 to about 32 ° C and about
  • step iii adding w/w of chikori nuts about 3-30% dusting mix to the said conditioned chicory nuts to obtain a health friendly chewable food product also referred as mouth freshener, breath freshener, pan masal and the likes; iv) packaging the said health friendly mouth and breath freshener product obtained in step iii.
  • the dusting mix used therein in step iii hereinabove comprises a mixture comprising catechu about 40% - 75%, lime about 10% - 45%, anti-caking agents about 0.2% - 2% and taste enhancers about 0.2% - 10%.
  • the anti-caking agent and taste enhancer is selected from the group of ingredients disclosed hereinbefore.
  • the said process for making the said edible composition comprises the steps of: i) collecting and cleaning of raw chicory roots by washing with water to remove the dust and other unwanted material which can be removed by washing with water; ii) about 100 gms of chicory roots obtained in step i are cut in to uniform size pieces in the dimension about 5mm thickness and boiled in about 500 ml water for about 15 minutes; iii) to the boiled chicory roots obtained in step ii is added w/ ' w of chikori nuts about
  • a mixture comprising taste enhancers,stabilizers and flavor enhancers and the said mixture comprises about 33-75% of sucrose, spice mix, gums or mixture thereof as taste enhancers, about 20-60% maltitol, processed Euchema sea weed, sodium tartarate or mixture thereof as stabilizers and 0.1-6% Proteases, Inosinic acid and Glutamic acid or mixture thereof as flavor enhancers; iv) digesting the chicory granules obtained in step iii;the said digesting comprises mixing by standard mixing process like stirring the cut chikori nuts uniformly with the said mixture of tastemakers, stabilizers and flavor enhancers of step iii) at about 25 - 60°C for about 25 - 100 minutes to obtain homogenously digested chikori nuts and the said digested chikori nuts possess desired hard bite through, stimulating and aroma characteristics similar to areca nuts; v) drying the digested chicory nuts obtained in step iv at the temperature of about 80
  • health friendly areca nut free chewable food composition also referred as mouth freshener, breath freshener, pan niasala and the likes wherein the health friendly processed chikori nuts obtained hereinabove posses hard bite through, stimulating,refreshing and aroma characteristics similar to areca nuts and the said composition comprises processed chikori nuts obtained hereinabove, about 1-4% w/w of chikori nuts cardamons as flavouring agent and about 3-30% w/w of chikori nuts, dusting mix comprising Catechu, Lime, anti-caking agent, taste enhancer or mixture thereof.
  • a process for preparing the said chewable food composition comprising: i) adding about 1-4% cardamoms (w.r.t. chicory nuts) as flavouring agent to the processed chikori nuts;
  • step ii) conditioning the flavoured chicory chunks obtained in step i) at about 15-55 ' C,
  • the said dusting mix is a mixture of
  • ingredients comprising catechu about 40% - 75%, lime about 10% - 45%, anti-caking agents about 0.2% - 2% and taste enhancers about 0.2% - 10%.
  • step iv) packaging the final product obtained in step iii.
  • Example 1 lOOgms chicory roots are washed thoroughly with potable water to remove the dirt and clay material. These cleaned roots are then boiled with 500 ml water for 15 minutes to remover bitter elements of chicory. Boiled chicory roots are then added with 0.2 - 14g taste enhancers having combination of sucrose, spice mix, gums, 2 - 14 g stabilizers comprising maltitol, processed Euchema sea weed, sodium tartarate and 0.5 - 4g of flavor enhancers mix such as Proteases, Inosinic acid and Glutamic acid followed by heating at low temperature to have the uniform coating over the chicory pieces. These pieces are then heated at 80°C in such a way so that it retains 5% moisture.
  • taste enhancers having combination of sucrose, spice mix, gums, 2 - 14 g stabilizers comprising maltitol, processed Euchema sea weed, sodium tartarate and 0.5 - 4g of flavor enhancers mix such as Proteases,
  • Chicory granules are then added with 1 -5 g of glazing agentscomprising Bees wax and edible vegetable oil, 0.01 - O. lg of antioxidants Butylated Hydroxy anisole and sodium Ascorbate.
  • Chicory nuts are then pan coated with solution containing 1 -2g of Potassium Alginate, edible Starches , and about 0.1- lg of Calcium Carbonatefollowed by heating at 80°C till it retains moisture to get chicory chunks.
  • Example 2
  • 70 gram processed chunks are mixed with 0.7g cardamom and are kept at a temperature of 25 °C and relative humidity of 48% for 24hrs. These flavoured chicory chunks are then added with 21 g dusting mix having a mixture of Catechu, Lime, sugar, staches, silicon di oxide to get the final product to be used as a mouth freshener.

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  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un produit alimentaire à mâcher exempt de noix d'arec ayant des caractéristiques de mordant, stimulation et d'arôme similaires à un agent rafraichissant la bouche utilisé de façon rationnelle contenant des noix d'arec. Le produit selon la présente invention comprend un mélange de noix de chicorée transformées, d'épices et d'autres additifs de sorte qu'il apporte la même satisfaction aux consommateurs que celles d'un pan masala traditionnel et du gutka traditionnel.
PCT/IB2015/057766 2014-10-28 2015-10-10 Produit alimentaire à mâcher bénéfique pour la santé exempt de noix d'arec et de tabac et procédé et composition associés WO2016067138A1 (fr)

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SG10201407034R 2014-10-28
SG10201407034RA SG10201407034RA (en) 2014-10-28 2014-10-28 A health-promoting chewable food product free of areca nuts and tobacco and the process and composition thereof

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WO2016067138A1 true WO2016067138A1 (fr) 2016-05-06

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CN105904493A (zh) * 2016-06-22 2016-08-31 长沙学院 一种槟榔果剖切机构及剖切方法
CN107279446A (zh) * 2017-06-28 2017-10-24 王书威 一种槟榔胶质嚼片
CN110167364A (zh) * 2017-02-16 2019-08-23 菲利普莫里斯生产公司 用于在电子蒸汽烟装置的操作期间形成有机酸的蒸汽前调配物
CN112137065A (zh) * 2020-09-27 2020-12-29 黑龙江省中医药科学院 一种复合型嫩肉生物制剂的制备方法及使用方法
CN115226849A (zh) * 2022-07-20 2022-10-25 湖南中医药大学 一种槟榔替代物及其制备方法

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US4671962A (en) 1985-12-10 1987-06-09 S.A.R.L. "Chicoree Leroux" Chicory base drink and method of preparing same
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105904493A (zh) * 2016-06-22 2016-08-31 长沙学院 一种槟榔果剖切机构及剖切方法
CN110167364A (zh) * 2017-02-16 2019-08-23 菲利普莫里斯生产公司 用于在电子蒸汽烟装置的操作期间形成有机酸的蒸汽前调配物
CN107279446A (zh) * 2017-06-28 2017-10-24 王书威 一种槟榔胶质嚼片
CN112137065A (zh) * 2020-09-27 2020-12-29 黑龙江省中医药科学院 一种复合型嫩肉生物制剂的制备方法及使用方法
CN115226849A (zh) * 2022-07-20 2022-10-25 湖南中医药大学 一种槟榔替代物及其制备方法

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