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Chewing gum contg. mulberry leaf function component and process for preparing same

A functional ingredient, chewing gum technology, applied in chewing gum, food preparation, food ingredients, etc., can solve the problems of limited absorption time and absorption amount, long time, no progress, etc.

Inactive Publication Date: 2003-10-29
HONG YOUNG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantage has been proven to be that these foods take a rather long time to show their effects, since they are rather limited in terms of absorption time and amount
In this case, although tireless efforts have been made to overcome the stated problems, no notable progress has been made

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1： Embodiment 1-1

[0020] 1 kg of mulberry leaves were washed, dried in the shade, and immersed in 5 kg of 70% (v / v) ethanol solution for 4 hours, then filtered with gauze to obtain an aqueous solution. The aqueous solution was concentrated in vacuo to obtain 500 g of mulberry leaf extract. Embodiment 1-2: obtain mulberry leaf extract powder

Embodiment 1-2

[0021] 300 g of the mulberry leaf extract prepared in Example 1-1 was freeze-dried at -30° C. to obtain 30 g of the mulberry leaf extract powder. Embodiment 1-3: obtain mulberry leaf dry powder

Embodiment 1-3

[0022] 1 kg of mulberry leaves were washed, dried in the shade, and then sprayed with 200 ml of 0.5% (w / v) sodium bicarbonate solution. Then be put into the drying room that temperature is 75 ℃ for 20 minutes, be cooled to room temperature, be put into temperature again and be 12 hours in the drying room of 45 ℃, just obtain the dry mulberry leaf that humidity / dry weight is 6% (w / w) . The dry mulberry leaves obtained in this way are physically crushed with a mortar, and then ground into powder with a high-speed air flow to obtain particles with a size ≤ 300 mesh, and the particle size is determined by calculating the particle distance moved by the air flow. Then they are passed through a magnetic strip with a magnetic force of 200 gauss to remove metal components, so as to obtain 300g of mulberry leaf dry powder. Example 2: Preparation of chewing gum comprising functional ingredients of mulberry leaves

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Abstract

The present invention relates to a chewing gum comprising functional ingredients of mulberry leaves, which allows high absorption of the functional ingredients of mulberry leaves, and a method for the preparation of the chewing gum. This chewing gum containing functional ingredients of mulberry leaves includes: 15-30% (w / w) gum base, 60-80% (w / w) sugar alcohol, 0.1-0.5% (w / w) tenderizer, 0.1 -1.0% (w / w) humectant, 0.1-0.5% (w / w) emulsifier, 0.5-2.5% (w / w) flavoring agent, 0.01-10.0% (w / w) functional ingredients of mulberry leaves and 0.1-2.0% (w / w) fruit juice concentrate. This chewing gum containing functional ingredients of mulberry leaves can be practically applied to prescribed food and food replacement for patients suffering from constipation, diabetes and hypertension.

Description

field of invention [0001] The invention relates to a chewing gum containing functional components of mulberry leaves and a preparation method thereof. More specifically, the present invention relates to a chewing gum containing a functional ingredient of mulberry leaves, which allows a high absorption of this ingredient, and to a method of preparing such a chewing gum. Background of the invention [0002] Recently, many people have made health care their main concern, and dietary management has been regarded as the most optimal way to pursue a healthy body. But, along with the raising of economic level, the way of life pays too much attention to delicacy and despises the value of nutrition, and this just destroys nutritional balance, and the obesity problem that absorbs high-calorie food has played a detrimental effect on public health. In order to overcome these problems, although various health foods have been developed, they have the disadvantage that they cannot be used...

Claims

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Application Information

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IPC IPC(8): A23G4/12A23G4/00A23G4/06A23L1/30
CPCA23G4/068A23V2002/00A23L33/105A23V2250/6422A23V2250/21A23G4/12A23G4/06A23G4/00
Inventor 李荣植
Owner HONG YOUNG FOOD
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