Edible Chewable Functional Food and Manufacturing Method Thereof, Automation System thereof

Abstract

The present invention relates to an edible chewable functional food that provides elasticity similar to gum during the chewing process and can be swallowed after a certain period of time, a method for manufacturing the same, and an automated manufacturing system for the same. Additionally, the present invention precisely controls chewing persistence, disintegration timing, and swallowing safety through a multilayer structure composed of an outer chewing layer, an intermediate transition layer, and a functional core, and enables the stability of functional ingredients and user-customized consumption characteristics through a system including a raw material supply, molding, sensing, control, quality correction, and low-temperature curing module.

Description

Technology Field

[0001] The present invention relates to an edible chewable functional food, a method for manufacturing the same, and an automation system for the same. More specifically, the invention relates to an edible chewable functional food and a method for manufacturing the same, and an automation system for the same, which enables precise control of chewing persistence, disintegration timing, and swallowing safety through a multilayer structure composed of an outer chewing layer, an intermediate conversion layer, and a functional core, and enables the stability of functional ingredients and user-customized consumption characteristics through an automated manufacturing system comprising modules for raw material supply, molding, sensing, control, quality correction, and low-temperature curing. Background Technology

[0003] Original chewing gum and children's gum are intended to provide oral stimulation or palatability through chewing, and are based on a structure where the gum base is not digested or is unsuitable for consumption after chewing, requiring the user to spit it out and dispose of it. As a result, conventional technology has the following problems.

[0004] In other words, residue left after the use of gum remains as waste and causes environmental pollution.

[0005] Furthermore, there have been issues such as causing hygiene problems and management inconveniences in public places, failing to perform additional functions after chewing is completed, and neglecting ingestion safety due to the lack of a structural design based on the premise of swallowing.

[0006] In addition, some edible jellies or candies can be swallowed, but they have limitations in that they cannot simultaneously satisfy both chewing and ingestion functions because they do not provide elasticity and chewing sensation similar to gum.

[0007] Meanwhile, we examine conventional technology related to this.

[0008] As a prior art, Korean Patent Application No. 10-1999-0022121, "Edible old-fashioned gum made of mugwort," is a technology that takes into account the disadvantage that existing gums use a chicle base, which is soft and does not allow medicinal ingredients to act sufficiently in the mouth, and uses somewhat hard fibers as gum to provide an indirect gum massage effect, thereby improving and treating periodontal disease, and allows medicinal ingredients to act sufficiently on the teeth by holding the mugwort itself in the mouth for a long time.

[0009] In addition, Korean patent application No. 10-2018-0002086, "Functional gum and method of manufacturing the same," relates to a technology that provides a functional gum that aids in chewing action and a method of manufacturing the same, wherein artificial saliva is easily supplied into the oral cavity and a functional gum and a method of manufacturing the same.

[0010] In addition, Korean patent application No. 10-2002-0016423, "Functional chewing gum containing isoflavone," relates to a functional chewing gum containing isoflavone, a plant hormone, and relates to a functional chewing gum in which the high functionality of isoflavone is imparted by adding 0.1 to 30 weight% of isoflavone or adding an isoflavone-containing substance, while the characteristic bitterness and taste of isoflavone are removed.

[0011] In addition, Korean patent application No. 10-2012-0077067, "Functional chewing gum that maintains acidity as alkaline," is a composition of a multifunctional dental gum that helps remove bad breath and prevent tartar by chewing the gum, and provides various natural compositions that can prevent tooth damage caused by increased acidity during the process of food decomposition in the oral cavity after a meal and enhance the preventive and corrective effects of periodontal disease.

[0012] Although some swallowable forms of gum based on such conventional technology have been proposed, they have limitations in that they fail to provide sufficient elasticity and chewing sensation characteristic of gum, and do not ensure ingestion safety due to the lack of a structural design based on the premise of swallowing. Furthermore, there is a problem in that they cannot simultaneously satisfy both chewing and ingestion functions because there is no structure capable of stably delivering functional ingredients in stages. Ultimately, these conventional technologies cannot completely resolve environmental and hygienic issues and are limited to achieving swallowing safety after chewing. Accordingly, in this technical field, there is a demand for the development of an edible chewable functional food, a method for manufacturing the same, and an automated system for this purpose, which can simultaneously satisfy chewing sensation and swallowing safety while maintaining the stability of functional ingredients. Prior art literature

[0014] Republic of Korea Patent Application No. 10-1999-0022121 "Edible traditional gum made of mugwort" Republic of Korea Patent Application No. 10-2018-0002086 "Functional gum and method of manufacturing the same" Republic of Korea Patent Application No. 10-2002-0016423 "Functional chewing gum containing isoflavones" Republic of Korea Patent Application No. 10-2012-0077067 "Functional chewing gum that maintains acidity as alkaline" The problem to be solved

[0015] The present invention aims to solve the above problems by providing an edible chewable functional food, a method for manufacturing the same, and an automated system for the same, so as to prevent environmental pollution by eliminating the need to spit out residue after using gum.

[0016] In addition, the present invention aims to provide an edible chewable functional food, a method for manufacturing the same, and an automated system for the same, so that chewing and consumption are connected as a single continuous action to improve ease of use.

[0017] In addition, the present invention aims to provide an edible chewable functional food, a method for manufacturing the same, and an automated system for the same, which prevents exposure of the internal edible core layer during chewing to reduce the sensation of foreign matter and the risk of choking.

[0018] In addition, the present invention aims to provide an edible chewable functional food capable of delivering nutrients or functional components to the human body through an internal edible core layer after chewing is complete, a method for manufacturing the same, and an automated system for the same.

[0019] In addition, the present invention aims to provide an edible chewable functional food and a method for manufacturing the same, and an automated system for the same, so as to structurally separate and switch between chewing and eating functions, unlike conventional single-layer gum or simple edible jelly.

[0020] However, the objectives of the present invention are not limited to those mentioned above, and other unmentioned objectives will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0022] To achieve the above objective, an edible chewable functional food according to an embodiment of the present invention may be characterized by comprising: an outer chewing layer (110) formed of an edible polymer material, which provides elasticity during chewing and is configured to be edible after chewing; an intermediate conversion layer (120) disposed inside the outer chewing layer (110) which blocks the interior during the chewing process and selectively collapses after a chewing pressure or chewing time exceeding a preset level; and a functional core (130) formed inside the intermediate conversion layer (120) which includes a functional component that is decomposed in the stomach upon consumption, wherein after the intermediate conversion layer (120) collapses, the entire food is gradually softened or dissolved to have a texture suitable for swallowing.

[0023] At this time, the outer chewing layer (110) of the present invention may provide an edible chewable functional food formed to withstand repeated chewing by including one or more of gum arabic, chitosan, pectin, gelatin, and maltodextrin to provide elasticity.

[0024] In addition, the functional core (130) of the present invention may provide an edible chewable functional food characterized by including at least one of saw palmetto extract, lutein, octacosanol, zinc, vitamins, minerals, lactic acid bacteria, and dietary fiber.

[0025] To achieve the above objective, a method for manufacturing an edible chewable functional food according to an embodiment of the present invention may be characterized by comprising: a first step of mixing an edible polymer material to prepare a chewable outer chewing layer (110) composition; a second step of forming a functional core (130) containing a functional component; and a third step of wrapping the functional core (130) with the outer chewing layer (110) composition to form an integrated structure.

[0026] At this time, the third step of the present invention further comprises the step of forming an intermediate conversion layer (120) between a functional core (130) and an outer chewing layer (110); wherein the intermediate conversion layer (120) is configured to block the interior during the chewing process and then selectively collapse after a preset chewing pressure or chewing time, thereby providing a method for manufacturing an edible chewing functional food.

[0027] To achieve the above objective, an automated manufacturing system (10) for edible chewable functional food according to an embodiment of the present invention may be characterized by comprising: a raw material supply unit (11) that independently supplies an edible polymer composition and a functional component; a multilayer molding module (12) that molds a multilayer structure including an outer chewing layer (110), an intermediate conversion layer (120), and a functional core (130) based on the composition supplied from the raw material supply unit (11); and a control unit (14) that collects physical property data during the molding process and controls molding conditions based on the physical property data. Effects of the invention

[0029] The edible chewable functional food and the method for manufacturing the same, and the automated system for the same according to an embodiment of the present invention, provide the effect of preventing environmental pollution by eliminating the need to spit out residue after using the gum.

[0030] In addition, the edible chewable functional food and the method for manufacturing the same, and the automated system for the same according to another embodiment of the present invention, provide the effect of improving user convenience by connecting chewing and consumption into a single continuous action.

[0031] In addition, the edible chewable functional food and the method for manufacturing the same, and the automated system for the same according to another embodiment of the present invention, provide the effect of preventing exposure of the internal edible core layer during chewing, thereby reducing the sensation of foreign matter and the risk of choking.

[0032] In addition, an edible chewable functional food and a method for manufacturing the same, and an automated system for the same, according to another embodiment of the present invention, provide the effect of delivering nutrients or functional components to the human body through an internal edible core layer after chewing is completed.

[0033] In addition, the edible chewable functional food and the method for manufacturing the same, and the automated system for the same according to another embodiment of the present invention, unlike conventional single-layer gum or simple edible jelly, provide the effect of being able to structurally separate and switch between chewing function and intake function. Brief explanation of the drawing

[0035] FIG. 1 is a diagram showing the structure of an edible chewable functional food (100) according to an embodiment of the present invention. FIG. 2 is a flowchart showing a method for manufacturing an edible chewable functional food (100) according to an embodiment of the present invention. FIG. 3 is a diagram showing the structure of an edible chewable functional food (100a) according to another embodiment of the present invention. FIG. 4 is a flowchart illustrating a method for manufacturing an edible chewable functional food according to another embodiment of the present invention. FIG. 5 is a diagram showing the configuration of an automated manufacturing system (10) for edible chewable functional food according to one embodiment of the present invention. Specific details for implementing the invention

[0036] Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. In describing the present invention below, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the present invention, such detailed description will be omitted.

[0038] FIG. 1 is a diagram showing the structure of an edible chewable functional food (100) according to an embodiment of the present invention. FIG. 2 is a flowchart showing a method for manufacturing an edible chewable functional food (100) according to an embodiment of the present invention. Referring to FIG. 1 and FIG. 2, the method for manufacturing an edible chewable functional food (100) according to the present invention relates to an edible chewable functional food (100) that provides a chewing sensation similar to gum while chewing, and can be consumed in its entirety after a certain period of time or a certain number of chewings, and a method for manufacturing the same. In particular, it relates to a manufacturing method that can clearly distinguish between a chewing stage and a consumption stage by forming an outer chewing layer (110), an intermediate conversion layer (120), and a functional core (130) to have a layered structure.

[0039] To this end, a method for manufacturing an edible chewable functional food (100) according to an embodiment of the present invention may include the steps of: mixing an edible polymer material as shown in FIG. 2 to produce an outer chewing layer (110) composition having elasticity similar to gum (S11); forming a functional core (130) containing a functional component (S12); forming an intermediate conversion layer (120) outside the functional core (130) (S13); and wrapping the intermediate conversion layer (120) with the outer chewing layer (110) composition to form an integrated structure (S14).

[0040] That is, the edible chewable functional food (100) manufactured through this method is composed of a triple structure of an outer chewing layer (110), an intermediate transition layer (120), and an inner functional core (130), and has a structure that provides elasticity similar to gum when chewed, while allowing it to be swallowed after a certain period of time.

[0041] In the step (S11) of preparing an outer chewing layer (110) composition having elasticity similar to gum by mixing edible polymer materials, the outer chewing layer (110) includes one or more of edible gum arabic, chitosan, pectin, gelatin, and maltodextrin to provide elasticity capable of withstanding repeated chewing, and does not contain rubber components, so the entire amount can be consumed by the human body. Therefore, unlike conventional gum, it has environmental and functional advantages as a gum that is not discarded.

[0043] In another embodiment of the present invention, the outer chewing layer (110) can be produced by combining 20 parts by weight of gelatin and 50 parts by weight of maltodextrin based on 28 to 30 parts by weight of edible gum arabic, and this composition ratio provides elasticity similar to gum while not containing rubber components, so the entire amount can be consumed. Here, if the gum arabic is less than 28 parts by weight, the chewing elasticity decreases, and if the gelatin exceeds 20 parts by weight, it becomes excessively sticky and difficult to swallow. If the maltodextrin is 50 parts by weight or less, structural stability decreases and it easily collapses during chewing. Therefore, the above ratio is a critical composition ratio that simultaneously satisfies chewing elasticity, swallowability, and structural stability.

[0044] As another embodiment of the present invention, the outer chewing layer (110) is formed to be the thickest and may be made of an edible polymer matrix composed of starch-based, seaweed-based, gelatin-based, or a combination thereof. This layer may be formed to provide sufficient elasticity to withstand repeated chewing while allowing the entire amount to be consumed.

[0046] In the step (S12) of forming a functional core (130) containing functional ingredients, the "inner functional core (130)" is composed of an edible core layer containing nutrients or functional ingredients. The core ingredients may include various components such as saw palmetto extract, lutein, octacosanol, zinc, vitamins, minerals, lactic acid bacteria, and dietary fiber, and unlike the outer chewing layer (110) which provides oral hygiene and saliva secretion functions, it is responsible for general health functions. The user can chew for a certain period of time to enjoy a function similar to gum, and then swallow the remaining jelly or capsule-shaped core to absorb the functional ingredients into the body.

[0047] The functional core (130) is formed as a small, round jelly or capsule. During the initial stage of chewing, it is completely protected by an intermediate transition layer (120), and then exposed and becomes swallowable after the chewing stage has progressed sufficiently. This functional core (130) may contain various functional ingredients such as lutein, zinc, probiotics, and dietary fiber, and the user can enjoy oral functions similar to gum through chewing and then swallow the core to absorb it into the body, thereby simultaneously securing overall health functions.

[0048] In one embodiment of the present invention, the functional core (130) is formulated with 5 mg of zinc, 100 million CFU of lactic acid bacteria, and about 2 g of dietary fiber based on 10 mg of lutein, thereby simultaneously providing vision protection (lutein), immune and metabolic functions (zinc), gut health (lactic acid bacteria), and digestion and satiety (dietary fiber). Here, if lutein is excessive, the absorption rate decreases, and if zinc is excessive, it may cause gastrointestinal disorders. If lactic acid bacteria are insufficient, the functionality becomes weak, and if dietary fiber is excessive, it may cause digestive discomfort after swallowing. Therefore, the above ratio is a critical compositional ratio that simultaneously satisfies nutritional balance, absorption efficiency, and intake safety.

[0049] In the step (S13) of forming an intermediate transition layer (120) outside the functional core (130), the "intermediate transition layer (120)" is placed inside the outer chewing layer (110) and is formed to selectively collapse when a certain chewing pressure or chewing time elapses. It is gradually softened by saliva and repeated chewing, and cracks and collapse occur due to chewing pressure, exposing the inner core. This is a feature that differentiates it from the existing single-layer gum structure and plays a key role in enabling swallowing after chewing.

[0050] That is, the intermediate transition layer (120) is arranged as a relatively thin but clearly distinct layer, completely blocking the functional core (130) during the initial chewing stage. It gradually softens and collapses due to saliva and chewing pressure for a certain period of time, and then serves to expose the functional core (130).

[0051] In one embodiment of the present invention, the intermediate conversion layer (120) can be formed by combining 4 to 5 parts by weight of chitosan with 8 to 10 parts by weight of pectin. This composition ratio is designed to gradually collapse after a certain chewing pressure and chewing time have elapsed, thereby serving to expose the functional core (130). If the pectin exceeds 10 parts by weight, the intermediate conversion layer (120) becomes excessively hard, so the functional core (130) is not easily exposed, and if the chitosan exceeds 5 parts by weight, it collapses too quickly, so the chewing stage is not sufficiently maintained. Therefore, the above ratio is a critical composition ratio that balances chewing persistence, collapse timing, and core exposure.

[0052] In the molding step (S14), the intermediate conversion layer (120) is wrapped with the composition of the outer mastication layer (110) to form an integrated structure. The molding process can be performed by low-temperature extrusion or molding process to prevent degradation of the functional components.

[0054] Through such a structure and manufacturing method, the present invention protects the gum structure itself while allowing functional ingredients to be modified in various ways, making avoidance impossible. Furthermore, by patenting both the chewing and swallowing methods, it possesses expandability that allows for comprehensive application to pharmaceutical, jelly, and capsule manufacturers in the future.

[0056] In another embodiment of the present invention, a new material is applied while maintaining a triple structure of an outer chewing layer (110), an intermediate conversion layer (120), and a functional core (130) to simultaneously satisfy chewing elasticity, swallowability, nutritional balance, and absorption efficiency.

[0057] The outer masticatory layer (110) is composed of 25 parts by weight of pullulan, 20 parts by weight of alginate, and 55 parts by weight of resistant maltodextrin to provide chewing elasticity similar to gum while simultaneously securing an intestinal prebiotic effect. Here, if the amount of pullulan is less than 25 parts by weight, the film-forming ability decreases, weakening the chewing sensation, and if the amount of alginate exceeds 20 parts by weight, the viscosity becomes excessively strong, making it difficult to swallow. If the amount of resistant maltodextrin is 55 parts by weight or less, structural stability decreases, causing it to easily collapse during chewing. Therefore, the above compositional ratio has critical significance in simultaneously satisfying chewing elasticity, ease of swallowing, and structural stability.

[0058] As another embodiment of the present invention, an embodiment may be constructed in which one or more of the existing components (gum arabic, chitosan, pectin, gelatin, maltodextrin) are added to the outer masticatory layer (110) in a composition of 25 parts by weight of pullulan, 20 parts by weight of alginate, and 55 parts by weight of resistant maltodextrin.

[0059] For example, adding 10 parts by weight of gum arabic enhances masticatory elasticity in addition to the film-forming power of pullulan and the viscoelasticity of alginate, and increases structural stability even with saliva and repeated mastication. In addition, gum arabic has the property of promoting saliva secretion, which increases the oral hygiene effect.

[0060] In another embodiment, adding 15 parts by weight of gelatin reinforces adhesiveness and elasticity during chewing, thereby further enhancing a chewing sensation similar to gum. However, since an excessive amount of gelatin makes it excessively sticky and difficult to swallow, the level of 15 parts by weight is critically significant.

[0061] When 8 parts by weight of pectin are added, it works in conjunction with alginate to impart gradual softening characteristics during chewing and improves digestibility and absorption during the swallowing phase. This allows for more precise control of the core exposure timing through synergy with the intermediate transition layer.

[0062] Including 5 parts by weight of chitosan in the outer chewing layer adds antibacterial and intestinal health functions, thereby securing immune-boosting effects beyond simple chewing functions. When combined with the lactic acid bacteria and prebiotic components of the functional core, this exhibits a synergistic effect that optimizes the balance of intestinal microorganisms.

[0063] Therefore, if one or more of gum arabic, gelatin, pectin, and chitosan are added in appropriate weight parts to the basic composition (pulluran 25, alginic acid 20, indigestible maltodextrin 55) of the outer masticatory layer (110), it is possible to provide an effect of critical significance that simultaneously enhances masticatory elasticity, improves oral hygiene, ease of swallowing, and intestinal health functions.

[0065] Meanwhile, as another embodiment for the intermediate conversion layer (120), 6 parts by weight of carboxymethylcellulose (CMC), 3 parts by weight of nanocellulose, and 6 parts by weight of cross-linked gelatin can be combined to gradually collapse according to a certain chewing time and pressure.

[0066] Here, if the CMC is less than 6 parts by weight, the decay is excessively fast, causing the core to be exposed prematurely, and if the nanocellulose is less than 3 parts by weight, the decay control is weakened. If the cross-linked gelatin exceeds 6 parts by weight, it becomes excessively hard, delaying core exposure. Therefore, the above composition ratio has critical significance in balancing chewing persistence, decay timing, and core exposure.

[0067] As another embodiment of the present invention, an embodiment can be designed in which existing components, pectin and chitosan, are added to the intermediate conversion layer (120). The basic composition is set to 6 parts by weight of carboxymethylcellulose (CMC), 3 parts by weight of nanocellulose, and 6 parts by weight of cross-linked gelatin, and by mixing pectin and chitosan in appropriate proportions thereto, the breakdown timing and core exposure can be controlled more precisely.

[0068] For example, adding 5 parts by weight of pectin enhances the property of gradually softening due to saliva and chewing pressure, so the core is stably exposed after a certain period of time. If there is an excess of pectin, the layer becomes too hard, delaying the exposure of the core, so the level of 5 parts by weight is critical.

[0069] In addition, adding 3 parts by weight of chitosan can provide antibacterial properties and intestinal health functions while controlling the rate of decay. Since an excessive amount of chitosan decays too quickly and the chewing phase is not sufficiently maintained, a level of 3 parts by weight is appropriate.

[0070] Accordingly, the composition of the intermediate conversion layer (120) may consist of 6 parts by weight of CMC, 3 parts by weight of nanocellulose, 6 parts by weight of cross-linked gelatin, 5 parts by weight of pectin, and 3 parts by weight of chitosan, which can be described as a critical composition ratio that balances chewing persistence, breakdown timing, and core exposure while additionally securing antibacterial and digestive functions.

[0071] The enhanced effects are as follows. Specifically, the addition of pectin enhances gradual softening during chewing and stabilizes the timing of core exposure, while the addition of chitosan provides antibacterial effects, imparts intestinal health benefits, and controls the rate of core disintegration. Furthermore, the combination with CMC, nanocellulose, and cross-linked gelatin improves chewing persistence and disintegration control, allowing the core to be exposed at the optimal time.

[0072] That is, this embodiment can develop the intermediate conversion layer (120) into a smart collapse / functional enhancement layer rather than a simple protective layer, thereby providing the effect of simultaneously increasing the safety and health functions of the entire edible chewable functional food.

[0074] Meanwhile, as another embodiment of the functional core (130), the functional core (130) may include 8 mg of astaxanthin, 100 million CFU of probiotic microcapsules, 500 mg of collagen peptide, and 2 g of isomalto-oligosaccharide to simultaneously provide antioxidant, gut health, skin improvement, and immune enhancement.

[0075] Here, if astaxanthin is less than 8 mg, the antioxidant effect becomes weak, while an excessive amount leads to a decrease in absorption rate. If probiotics are less than 100 million CFU, intestinal functionality is insufficient, while an excessive amount reduces storage stability. If collagen peptides are less than 500 mg, the skin improvement effect is weak, while an excessive amount may cause a digestive burden. If isomaltoligosaccharides are less than 2 g, the prebiotic effect is weakened, while an excessive amount may cause digestive discomfort after swallowing. Therefore, the composition ratio described above holds critical significance in simultaneously satisfying nutritional balance, absorption efficiency, and intake safety.

[0076] Furthermore, this embodiment exhibits synergistic effects when combined with existing gum arabic, gelatin, maltodextrin, pectin, chitosan, lutein, zinc, lactic acid bacteria, and dietary fiber. For example, using gum arabic and pullulan together in the outer masticatory layer enhances masticatory elasticity and film-forming ability, while using pectin and nanocellulose together in the intermediate transition layer improves control over breakdown timing. In the functional core, using lutein and astaxanthin together can maximize vision protection and antioxidant effects, and using lactic acid bacteria and isomaltoligosaccharides together can optimize the balance of intestinal microorganisms through a combination of probiotics and prebiotics. Additionally, using dietary fiber and collagen peptides together can ensure both digestive and skin health simultaneously.

[0077] Therefore, this embodiment can realize a next-generation edible chewable functional food that simultaneously provides chewing function similar to gum, swallowability, and multiple health functions through the combination of an existing structure and a new material.

[0079] FIG. 3 is a diagram showing the structure of an edible chewable functional food (100a) according to another embodiment of the present invention. FIG. 4 is a flowchart showing a method for manufacturing an edible chewable functional food according to another embodiment of the present invention.

[0080] First, referring to FIG. 4, an edible chewable functional food (100a) according to another embodiment of the present invention is characterized by being formed to have a structure in which a functional core (130), a first chewing layer (110-1), an intermediate conversion layer (120), and a second chewing layer (110-2) are sequentially stacked from the center. A manufacturing method for this may include the steps of forming a stabilized center by low-temperature molding of a functional core (130) containing a functional component (S21), forming a first chewing layer (110-1) around the functional core (130) (S22), forming an intermediate conversion layer (120) outside the first chewing layer (110-1) (S23), and wrapping the intermediate conversion layer (120) with a second chewing layer (110-2) composition to form an integrated structure (S24).

[0081] Accordingly, the edible chewable functional food (100a) has a functional core (130) disposed in the center, and a first chewing layer (110-1), an intermediate conversion layer (120), and a second chewing layer (110-2) are sequentially stacked in a concentric structure on the outside.

[0082] Here, the functional core (130) is formed with a relatively small diameter for stable preservation and release control of the functional component, and as one embodiment, the diameter may range from about 3 mm to 8 mm. The first chewing layer (110-1) surrounding the functional core (130) is formed to provide elasticity similar to gum during the initial chewing stage, and its thickness may be set to a range of about 1 mm to 4 mm. An intermediate transition layer (120) is formed on the outer side of the first chewing layer (110-1) so that the chewing characteristics change gradually, and the intermediate transition layer (120) is composed of a relatively thin thickness to induce a transition from chewing elasticity to softening or dissolving characteristics, and as one embodiment, its thickness may range from about 0.5 mm to 3 mm. A second chewing layer (110-2) is formed on the outer side of the intermediate transition layer (120), and the second chewing layer (110-2) may be configured to have the largest thickness to stably maintain the overall shape and provide a chewing sensation, and as one embodiment, may have a thickness in the range of about 2 mm to 6 mm. Accordingly, the total diameter of the edible chewing functional food (100a) may be formed in the range of about 15 mm to 30 mm by summing the thicknesses of each layer, but this can be varied depending on the purpose of application, the time of consumption, and the type of functional ingredient.

[0083] Here, the intermediate conversion layer (120) and the functional core (130) of the edible chewable functional food (100a) may each be formed with the same composition as the intermediate conversion layer (120) and the functional core (130) of the edible chewable functional food (100) described above in FIGS. 1 and FIGS. 2, and the first chewing layer (110-1) and the second chewing layer (110-2) of the edible chewable functional food (100a) may be formed with the same composition as the outer chewing layer (110) of the edible chewable functional food (100) described above in FIGS. 1 and FIGS. 2.

[0084] Below, we will focus on an embodiment that is differentiated from the edible chewable functional food (100) of FIGS. 1 and FIG. 2.

[0085] That is, the structure of FIG. 2 is a triple structure consisting of an outer mastication layer (110), an intermediate conversion layer (120), and a functional core (130), whereas the structure of FIG. 4 has a quadruple structure consisting of a functional core (130), a first mastication layer (110-1), an intermediate conversion layer (120), and a second mastication layer (110-2), thereby allowing the mastication stage and the swallowing stage to be separated more clearly.

[0086] The first authoring layer (110-1) reliably protects the core during the initial authoring stage, and the second authoring layer (110-2) enhances overall structural stability and authoring feel. The intermediate transition layer (120) is located between the two authoring layers and simultaneously increases ease of use and safety by precisely controlling authoring persistence and core exposure timing.

[0087] As an advanced embodiment of the composition, the first chewing layer (110-1) is formed by combining 20 parts by weight of pullulan, 10 parts by weight of gelatin, and 40 parts by weight of indigestible maltodextrin to protect the core while providing elasticity similar to gum during initial chewing.

[0088] The second mastication layer (110-2) is composed of 15 parts by weight of gum arabic, 20 parts by weight of alginate, and 50 parts by weight of maltodextrin, providing strong elasticity capable of withstanding repeated mastication and an effect that promotes saliva secretion. The intermediate transition layer (120) is composed of 6 parts by weight of CMC, 3 parts by weight of nanocellulose, 6 parts by weight of cross-linked gelatin, 5 parts by weight of pectin, and 3 parts by weight of chitosan, which balances mastication persistence, breakdown timing, and core exposure, and additionally secures antibacterial and digestive functions.

[0089] The functional core (130) contains 8 mg of astaxanthin, 10 mg of lutein, 5 mg of zinc, 100 million CFU of probiotics, 2 g of dietary fiber, and 500 mg of collagen peptide, providing antioxidant, vision protection, immune enhancement, gut health, skin improvement, and digestive health simultaneously. In particular, when lutein and astaxanthin are used together, vision protection and antioxidant effects are maximized, and when lactic acid bacteria and isomaltoligosaccharides are used together, the balance of intestinal microorganisms is optimized.

[0090] In the manufacturing method, first, in the functional core molding step (S21), low-temperature molding is used to prevent denaturation of nutritional components and to miniaturize the diameter to 3 to 8 mm to ensure ease of swallowing. Second, in the first chewing layer forming step (S22), a thin chewing layer is formed around the core to provide stability during initial chewing. Third, in the intermediate transition layer forming step (S23), the core exposure timing is precisely controlled by designing it to gradually collapse according to chewing pressure and time. Fourth, in the second chewing layer molding step (S24), the thickest layer is formed to ensure overall structural stability and to prevent denaturation of functional components through a low-temperature extrusion and molding process.

[0091] Through this structure and manufacturing method, the present invention provides the following effects. First, environmental pollution can be prevented as there is no need to spit out residue after using the gum. Second, user convenience is improved as chewing and ingestion are connected as a single continuous action. Third, the core is stably protected by the first chewing layer and the intermediate transition layer, reducing the sensation of foreign objects and the risk of choking. Fourth, nutrients and functional ingredients can be delivered to the human body through the functional core after chewing is completed. Fifth, unlike existing single-layer gums or simple edible jellies, novelty and inventiveness are simultaneously secured by structurally separating and switching the chewing function and the ingestion function. Sixth, the application of a quadruple structure allows for the simultaneous optimization of chewing persistence, core exposure timing, and nutrient absorption efficiency. Seventh, the combined use of various functional ingredients can provide multiple health functions simultaneously, such as vision protection, antioxidant effects, gut health, skin improvement, and immune enhancement.

[0092] Therefore, the present invention can realize next-generation edible chewable functional food by simultaneously securing environmental, functional, safe, and nutritional effects through a quadruple-structured composition and manufacturing method.

[0094] FIG. 5 is a diagram showing the configuration of an automated manufacturing system (10) for edible chewable functional food according to one embodiment of the present invention. Referring to FIG. 5, the automated manufacturing system (10) for edible chewable functional food may include a raw material supply unit (11), a multilayer molding module (12), a real-time physical property sensing unit (13), a control unit (14), a quality prediction and correction module (15), and a low-temperature molding and curing unit (16).

[0095] The raw material supply unit (11) includes a plurality of raw material cartridges that independently store and quantitatively supply an edible polymer composition and a functional component corresponding to each layer and component of the outer mastication layer (110), the intermediate conversion layer (120), and the functional core (130). The raw material cartridge of the outer mastication layer (110) can additionally be formed by separating it into a first mastication layer (110-1) and a second mastication layer (110-2).

[0096] Each raw material cartridge includes a sensor capable of monitoring information on moisture content, viscosity, molecular weight distribution, and functional ingredient concentration in real time, and the data can be transmitted to the control unit (14).

[0097] This prevents the composition of the outer mastication layer (110) and the composition of the intermediate conversion layer (120) from being mixed, and maintains the component stability of the functional core.

[0098] The multilayer molding module (12) may include a multi-nozzle-based molding device that sequentially forms a first mastication layer (110-1), an intermediate conversion layer (120), and a second mastication layer (120-2) in a concentric structure around a functional core (130).

[0099] Each nozzle can individually control the extrusion pressure, flow rate, and molding speed, thereby allowing the thickness of each layer to be precisely controlled in increments of 0.1 mm.

[0100] As one embodiment, when the functional core diameter is 5 mm, the first mastication layer can be controlled to be formed to a thickness of 2 mm, the intermediate transition layer to 1 mm, and the second mastication layer to 4 mm.

[0101] The real-time physical property sensing unit (13) includes a sensor module that measures the viscoelasticity, hardness, moisture diffusion rate, and interlayer bonding strength of each layer in a non-contact manner during or immediately after molding.

[0102] This sensing result is directly related to the duration of the work, the time of the intermediate conversion layer collapse, and the timing of the functional core exposure, and the data is transmitted to the control unit (14) in real time.

[0103] The control unit (14) includes a control algorithm based on operation, for example, machine learning or deep learning, and can predict the temporal transition of the chewing stage, the disintegration stage, and the swallowing stage by learning the raw material composition ratio, molding conditions, and sensing data.

[0104] In one embodiment, when the target working time is set to 5 minutes, the control unit (14) can automatically adjust the composition ratio and thickness of the intermediate conversion layer so that gradual disintegration begins after about 4 minutes.

[0105] In addition, the control unit (14) can automatically change the structural design by reflecting chewing pressure data according to the user type, such as children, the elderly, and adults.

[0106] The quality prediction and correction module (15) can predict the chewing durability, core exposure reliability, swallowing safety, and functional ingredient retention rate of the finished product before shipment based on real-time physical property sensing data and the prediction results of the control unit (14).

[0107] If the prediction result falls outside the standard range, the quality prediction and correction module (15) provides feedback to the raw material supply unit (11) and the multilayer molding module (12) to automatically correct the composition ratio or molding conditions.

[0108] The low-temperature molding and curing section (16) is a module that stabilizes an edible chewable functional food molded in a low-temperature environment in the range of 30°C to 40°C.

[0109] This module prevents the denaturation of heat-sensitive functional ingredients such as lutein, astaxanthin, and probiotics, and controls moisture movement to ensure optimal physical properties at the time of swallowing.

[0110] The control unit (14) can automatically set optimal curing conditions for each product by analyzing the curing time and moisture distribution.

[0111] Through such an automated manufacturing system, the present invention enables structural design based on chewing behavior, precise control of intermediate transition layer collapse timing, securing stability of functional ingredients, and implementation of user-customized chewing and consumption characteristics, and can provide functions and operation processes that are structurally and functionally clearly distinguishable from existing gum, jelly, and capsule manufacturing facilities.

[0113] According to another embodiment of the present invention, the outer mastication layer (110) (and, the second mastication layer (110-2)) may be formed as a smart elastic transition type edible polymer structure in which elasticity changes stepwise depending on the number of times mastication and changes in the oral environment.

[0114] Specifically, the outer chewing layer (110) is composed of an edible polymer matrix having a double net structure, the first net structure is designed to provide a highly elastic chewing sensation similar to gum during the initial chewing stage, and the second net structure is designed to gradually collapse or soften upon repeated chewing and saliva penetration to transition into an edible state.

[0115] In one embodiment, the first net structure is composed of a film-forming polymer net structure comprising pullulan and gum arabic, providing high elastic recovery and shape retention at the beginning of chewing. The second net structure is composed of an alginic acid and gelatin composite net structure having a reversible bonding structure based on ionic bonding or weak hydrogen bonding, formed so that the bonding force is gradually weakened by ionic components in saliva and repeated chewing pressure.

[0116] An outer chewing layer (110) according to one embodiment of the present invention can be manufactured by a sequential network formation process in which a first net structure is formed first, and then a second net structure is superimposed thereon. Specifically, in the first net structure formation step, an edible polymer mixture comprising pullulan, gum arabic, and indigestible maltodextrin is uniformly mixed in an aqueous solution, and then a film-forming-based primary polymer net structure is formed through a low-temperature stirring and drying process. The first net structure formed at this time provides elasticity and shape retention similar to gum during the initial chewing stage. Subsequently, in the second net structure formation step, a separate edible polymer solution comprising alginic acid and gelatin is infiltrated into the first net structure, or an alginic acid-gelatin mixed solution is additionally applied after the first net structure is formed, and then a low-temperature gelation or ion reaction process is performed, thereby superimposing a reversible bond-based second net structure inside the first net structure.

[0117] At this time, the second net structure is formed by ionic bonding or hydrogen bonding and is designed so that the bonding force is gradually weakened by the ionic components in saliva and repeated chewing pressure. Accordingly, the outer chewing layer (110) maintains high elasticity due to the first net structure during the initial chewing stage, and as chewing progresses, the second net structure selectively relaxes and softens, transitioning to a state where it can be swallowed.

[0118] Due to this double net structure, the outer mastication layer (110) maintains elasticity and resilience similar to gum during the initial stage of mastication, but after a certain number of mastications or a certain amount of time has passed, the internal network is selectively relaxed so that the entire structure softens, and subsequently naturally transitions into an edible state that can be swallowed. That is, the outer mastication layer (110) has an active structure that independently controls the change in physical properties between the stage of performing the mastication function and the stage of consumption.

[0119] Specifically, the first net structure is a net structure designed to provide a high-elasticity chewing sensation and shape retention similar to gum during the initial stage of chewing, and may be configured to include 20 to 30 parts by weight of pullulan, 10 to 20 parts by weight of arabic gum, and 20 to 40 parts by weight of indigestible maltodextrin. Pullulan and arabic gum form a film-forming polymer network to provide high elastic recovery and structural stability, and indigestible maltodextrin acts as a support for the net structure to improve shape retention during chewing.

[0120] Meanwhile, the second net structure is a reversible bond-based net structure designed to gradually soften or collapse in response to repeated chewing and changes in the oral environment, and may be configured to include 15 to 25 parts by weight of alginate and 10 to 20 parts by weight of gelatin. Alginate and gelatin form a reversible network interconnected by ionic bonding or hydrogen bonding, and act to gradually weaken the bonding force due to ionic components in saliva, moisture, and repeated chewing pressure.

[0121] Here, if pullulan and gum arabic are less than the above range, film-forming ability and initial masticatory elasticity are reduced, and if alginate and gelatin are excessive, the softening speed after chewing is excessively slow, making swallowing difficult. If indigestible maltodextrin is insufficient, structural stability is reduced. Therefore, the above composition ratio can be considered a critical composition ratio that simultaneously satisfies maintaining masticatory elasticity, controlling softening transition, and ease of swallowing.

[0122] In addition, the outer chewing layer (110) of the present embodiment does not contain any rubber components, yet provides a chewing sensation similar to gum, and since the entire amount can be consumed after chewing is complete, it can fundamentally solve the environmental pollution problem compared to conventional gum.

[0123] Furthermore, by the outer chewing layer (110) itself performing a physical property transition in conjunction with the breakdown timing of the intermediate transition layer (120), the transition between the chewing stage and the swallowing stage of the entire edible chewing functional food can be achieved more naturally and safely.

[0124] Accordingly, the outer chewing layer (110) according to the present embodiment is not a simple chewing outer layer, but a functional edible polymer structure whose physical properties actively change in response to chewing, and can provide characteristics that are clearly distinguishable from existing gum, jelly, and capsule structures.

[0126] Additionally, according to one embodiment for implementing an intermediate transition layer (120) that is disposed inside the outer mastication layer (110), blocks the interior during the mastication process, and then selectively collapses after a mastication pressure or mastication time greater than a preset level, the intermediate transition layer (120) may be formed in a structure in which microcapsules having a mechanical rupture threshold are dispersed within an edible polymer matrix having shear-thickening properties.

[0127] The shear-thickening matrix may be configured to include an edible viscoelastic polymer comprising at least one of xanthan gum, guar gum, carrageenan, and alginate, and fine silica particles or starch-derived microparticles, so that the viscosity increases under low-shear conditions at the beginning of chewing to substantially block the interior of the outer chewing layer (110).

[0128] Specifically, the intermediate transition layer (120) exhibits shear-thickening behavior in the low pressure and shear rate region that is repeated during the initial stage of chewing, thereby absorbing the chewing pressure transmitted from the outer chewing layer (110, 110-2) and suppressing deformation, thereby blocking penetration into the functional core (130) and release of components. At this time, the shear-thickening matrix responds to the instantaneous pressure rise that occurs during chewing by increasing viscosity, thereby maintaining structural stability.

[0129] Meanwhile, the shear-thickening matrix may contain microcapsules made of gelatin, hydroxypropylmethylcellulose (HPMC), or a starch-based edible polymer shell, and citric acid, an enzyme-activating solution, or a low-molecular-weight edible plasticizer may be encapsulated inside the microcapsules. The microcapsules are formed by controlling the capsule thickness and degree of crosslinking so that they rupture only when the pressure is preset or the cumulative number of chewing cycles exceeds a preset level.

[0130] Accordingly, when the user's chewing continues and the accumulated pressure or shear energy applied to the intermediate conversion layer (120) exceeds a threshold value, the microcapsules are selectively ruptured, releasing the internal encapsulated material. The released encapsulated material locally weakens or plasticizes the polymer bonding structure within the shear-thickening matrix, thereby rapidly degrading the shear-thickening properties. As a result, the intermediate conversion layer (120) transitions from a shear-thickening state to a shear-thinning state, and its structural strength decreases rapidly.

[0131] As a result, the intermediate transition layer (120) effectively blocks the interior during the initial stage of chewing, but after a chewing pressure or chewing time exceeding a preset level, rapid softening and partial collapse occur, thereby releasing the blocking function between the outer chewing layer (110) and the functional core. Due to this structure, the present invention can realize a stepwise physical property transition effect that is selectively activated according to chewing intensity and chewing time, which provides a technical effect that is clearly distinguished from a simple melting type or thickness control method.

[0132] More specifically, the shear-thickening matrix may be configured to include, based on the total weight, 1.0 to 2.5 parts by weight of xanthan gum, 1.5 to 3.0 parts by weight of sodium alginate, 0.5 to 1.5 parts by weight of carrageenan, 20 to 35 parts by weight of indigestible maltodextrin, and 30 to 45 parts by weight of silica microparticles or starch-derived microparticles as edible microparticle fillers.

[0133] The above silica microparticles or starch-derived microparticles are formed with an average particle size in the range of 1 to 10 μm, and under low-shear conditions, induce shear-thickening behavior in which viscosity increases due to mutual interference within the polymer matrix. Accordingly, in a repetitive low-pressure chewing environment at the beginning of chewing, the intermediate transition layer (120) maintains a high-viscosity state to effectively block the interior of the outer chewing layer (110).

[0134] Meanwhile, 5 to 15 parts by weight of microcapsules relative to the total weight may be dispersed within the shear-thickening matrix, and the microcapsules may be formed into a composite polymer shell structure comprising 40 to 60 parts by weight of gelatin, 10 to 25 parts by weight of pullulan, and 10 to 20 parts by weight of alginate. The shell is designed to maintain its structure below a certain masticatory pressure through crosslinking density control, and to rupture only when the accumulated masticatory pressure or repeated shearing exceeds a certain level.

[0135] A plasticizing composition comprising 5 to 15 parts by weight of citric acid, 10 to 25 parts by weight of a low molecular weight polyol (glycerol or sorbitol), and the remainder of purified water may be encapsulated inside the microcapsule. Accordingly, when the microcapsule ruptures, the encapsulated plasticizing composition is released into the shear-thickening matrix, locally weakening the hydrogen bonds and ionic bonds of the alginate and xanthan gum-based polymer network.

[0136] As a result, the intermediate transition layer (120) performs an internal blocking function through shear-thickening behavior during the initial stage of chewing, but when a chewing pressure or chewing time exceeding a preset level is elapsed, it rapidly transitions from a shear-thickened state to a shear-softened state, and the structural strength decreases rapidly, causing selective collapse. Thus, the blocking function between the outer chewing layer (110) and the functional core is released, and in the subsequent stage, the entire edible chewable functional food naturally transitions to a state where it can be consumed. The above-described compositional ratio range is a critical range for simultaneously satisfying initial chewing blocking performance, selective collapse timing due to accumulated chewing, and safety during the swallowing stage, and provides a technical effect that is clearly distinguishable from a simple dissolving transition layer or a thickness control method.

[0137] In addition, according to one embodiment of the functional core (130) according to the above-described modification example, the functional core (130) may be formed as an edible polymer core layer comprising a functional component that is disposed inside the intermediate conversion layer (120), is blocked from the external environment during the chewing process, and is selectively degraded in the gastrointestinal environment after ingestion.

[0138] The functional core (130) is coupled with the stepwise breakdown mechanism of the outer masticatory layer (110) and the intermediate transition layer (120) and has a delayed release characteristic that is not released in the oral cavity but is activated only in the gastric environment.

[0139] The functional core (130) may be formed based on an edible polymer matrix that decomposes in an acidic environment and may be configured to include 20 to 35 parts by weight of alginate, 10 to 25 parts by weight of pectin, 10 to 20 parts by weight of low-methoxyl pectin or gelatin, 20 to 40 parts by weight of indigestible maltodextrin, and 5 to 20 parts by weight of a functional component based on the total weight.

[0140] The above functional ingredients may be at least one of probiotics, vitamins, minerals, amino acids, antioxidants, or pharmacologically active ingredients, and are designed to be released as the polymer matrix decomposes in an acidic environment (pH 1.5 to 3.5).

[0141] With this composition, the functional core (130) maintains its structure in a salivary environment and under neutral pH conditions, but rapidly begins gel breakdown or dissolution in an acidic environment in the stomach, thereby improving the absorption efficiency of the functional component.

[0142] Due to the interlocking characteristics of the intermediate conversion layer (120) and the functional core (130), the functional core (130) is completely blocked during the chewing phase by the intermediate conversion layer (120), which has a microcapsule rupture type and shear-thickening type structure. Specifically, the intermediate conversion layer (120) maintains a high viscosity state due to shear-thickening behavior during the initial chewing phase, thereby suppressing moisture penetration and pressure transmission to the functional core (130).

[0143] Subsequently, when the accumulated chewing pressure or chewing time exceeds a preset threshold, the microcapsules in the intermediate transition layer (120) rupture and the shear-thickening matrix transitions to a shear-softening state, and accordingly, the functional core (130) is structurally separated from the outer chewing layer (110) and exposed in a swallowable state.

[0144] That is, the functional core (130) has a time- and environment-selective release structure that remains inactive before chewing is completed and is activated only in the gastrointestinal environment after swallowing.

[0146] Meanwhile, in an embodiment of the first authoring layer (110-1) according to the structure of FIG. 3 and FIG. 4 in which a first authoring layer (110-1) is additionally formed in addition to the configuration described above, that is, for functional core protection and intermediate switching layer interlocking, the external authoring layer (110) may be formed as a double structure including the first authoring layer (110-1) adjacent to the functional core (130) together with the outer authoring layer which is the second storage side (110-2).

[0147] The first mastication layer (110-1) is a buffer mastication layer that protects the functional core (130) after the breakdown of the intermediate conversion layer (120) while rapidly softening, and can be configured to include 15 to 25 parts by weight of pullulan, 10 to 20 parts by weight of gum arabic, 15 to 25 parts by weight of gelatin, 10 to 20 parts by weight of alginic acid, and 30 to 45 parts by weight of indigestible maltodextrin in relation to the total weight.

[0148] The first chewing layer (110-1) has a lower cross-linking density and average molecular weight compared to the outer chewing layer (110-2), so that it maintains its shape during the initial chewing stage but softens quickly after the intermediate transition layer (120) collapses, so as not to interfere with the swallowing of the functional core (130).

[0149] Accordingly, the first mastication layer (110-1) performs multiple functions: protecting the functional core during the mastication stage, buffering the structure during the transition stage, and rapidly softening during the swallowing stage.

[0151] As described above, preferred embodiments of the present invention have been disclosed in this specification and drawings. Although specific terms have been used, they are used merely in a general sense to facilitate the explanation of the technical content of the invention and to aid in understanding the invention, and are not intended to limit the scope of the invention. It is obvious to those skilled in the art that, in addition to the embodiments disclosed herein, other variations based on the technical concept of the present invention may be implemented. Explanation of the symbols

[0153] 10: Automated Manufacturing System for Edible Chewable Functional Foods 11: Raw Material Supply Unit 12: Multilayer Molding Module 13: Real-time material property sensing unit 14: Control unit 15: Quality Prediction and Correction Module 16: Low-Temperature Molding and Curing Section 100, 100a: Edible chewable functional food 110 : External Copyright Layer 110-1 : First Copyright Layer 110-2 : Second Copyright Layer 120 : Intermediate Transition Layer 130 : Functional Core

Claims

Claim 1 An edible chewable functional food (100) that provides a chewing sensation similar to gum while chewing and can be consumed after a preset time or number of chewing cycles, wherein the edible chewable functional food (100) is formed to have a layered structure in which an outer chewing layer (110), an intermediate transition layer (120), and a functional core (130) are separated, wherein the outer chewing layer (110) is composed of an edible polymer matrix having a double net structure, which includes one or more edible components to provide elasticity capable of withstanding repeated chewing, does not include rubber components so as to be consumed by the human body, and the first net structure provides a high-elasticity chewing sensation similar to gum in the initial chewing stage, and the second net structure is configured to gradually collapse or soften due to repeated chewing and saliva penetration to transition into an edible state, and the first net structure is a net structure for providing a high-elasticity chewing sensation similar to gum and shape retention force in the initial chewing stage, wherein Pullulan 20 Based on 10 to 20 parts by weight of gum arabic and 20 to 40 parts by weight of indigestible maltodextrin, the film-forming polymer net structure is composed of a first net structure and a second net structure, based on 15 to 25 parts by weight of alginate, wherein the alginate and gelatin form a reversible network interconnected by ionic bonding or hydrogen bonding, and the binding force acts to gradually weaken due to ionic components in saliva, moisture, and repetitive chewing pressure; the structure is manufactured by a sequential network formation process in which a first net structure is formed first, and then a second net structure is superimposed thereon; in the first net structure formation step, an edible polymer mixture containing pullulan, gum arabic, and indigestible maltodextrin is uniformly mixed in an aqueous solution, and then a film-forming primary polymer net structure is formed through a low-temperature stirring and drying process.The first net structure provides elasticity and shape retention similar to gum during the initial chewing stage, and during the second net structure formation stage, a separate edible polymer solution containing alginate and gelatin is infiltrated into the first net structure, or an alginate-gelatin mixed solution is additionally applied after the first net structure is formed, followed by a low-temperature gelation or ion reaction process, thereby forming a reversible bond-based second net structure superimposed inside the first net structure, and the intermediate conversion layer (120) is disposed inside the outer chewing layer (110), and blocks the interior of the functional core (130) during the initial chewing stage, but selectively collapses after a chewing pressure or chewing time exceeding a preset level, and is performed by a low-temperature extrusion or molding process to prevent denaturation of components when the intermediate conversion layer (120) is wrapped with the outer chewing layer (110) composition and molded into an integrated structure, and nanocellulose 3 based on 6 parts by weight of carboxymethylcellulose (CMC). An edible chewable functional food characterized by being formed by mixing 6 parts by weight of cross-linked gelatin as a base ingredient, 5 parts by weight of pectin, and 3 parts by weight of chitosan as additional ingredients, wherein the functional core (130) is composed of an edible core layer containing a nutritional or functional ingredient, the core ingredient includes at least one of saw palmetto extract, lutein, octacosanol, zinc, vitamins, minerals, lactic acid bacteria, and dietary fiber, and is formed as a round-shaped jelly or capsule (Functional core, Jelly / Capsule), which is protected by an intermediate transition layer (120) during the initial chewing stage, and is exposed and swallowed after the chewing stage is completed. Claim 2 delete Claim 3 delete Claim 4 A method for manufacturing an edible, chewable functional food, comprising: a first step of mixing an edible polymer material to prepare a chewable outer chewing layer (110) composition; a second step of forming a functional core (130) containing a functional component; a third step of forming an intermediate conversion layer (120) on the outside of the functional core (130); and a fourth step of wrapping the intermediate conversion layer (120) with the outer chewing layer (110) composition to form an integrated structure. It includes, when forming the outer chewing layer (110) of the first stage, it is composed of an edible polymer matrix having a double net structure, wherein the first net structure provides a high-elasticity chewing sensation similar to gum in the initial chewing stage, and the second net structure is configured to gradually collapse or soften upon repeated chewing and saliva penetration to transition into an edible state, and the first net structure is a net structure for providing a high-elasticity chewing sensation similar to gum and shape retention force in the initial chewing stage, and is composed of a film-forming polymer net structure comprising 10 to 20 parts by weight of gum arabic and 20 to 40 parts by weight of indigestible maltodextrin based on 20 to 30 parts by weight of pullulan, and the second net structure is configured to include 10 to 20 parts by weight of gelatin based on 15 to 25 parts by weight of alginate, and alginate and gelatin form a reversible network interconnected by ionic or hydrogen bonds, and act to gradually weaken the bonding force due to ionic components in saliva, moisture, and repetitive chewing pressure; it is manufactured by a sequential network formation process in which a first net structure is formed first, and then a second net structure is superimposed thereon; in the first net structure formation step, an edible polymer mixture containing pullulan, gum arabic, and indigestible maltodextrin is uniformly mixed in an aqueous solution, and then a film-forming-based primary polymer net structure is formed through a low-temperature stirring and drying process.The first net structure provides elasticity and shape retention similar to gum during the initial stage of chewing, and during the second net structure formation stage, a separate edible polymer solution containing alginate and gelatin is infiltrated into the first net structure, or an alginate-gelatin mixed solution is additionally applied after the first net structure is formed, followed by low-temperature gelation or an ionic reaction process, thereby forming a reversible bond-based second net structure superimposed inside the first net structure, and when the intermediate conversion layer (120) of the third stage is formed, it is formed as a structure in which microcapsules having a mechanical rupture threshold are dispersed within an edible polymer matrix having shear-thickening properties, and the shear-thickening matrix comprises an edible viscoelastic polymer containing at least one of xanthan gum, guar gum, carrageenan, and alginate, and fine silica particles or starch-derived microparticles, and is configured such that under low-shear conditions during the initial stage of chewing, the viscosity increases to substantially block the inside of the outer chewing layer (110), and inside the shear-thickening matrix A method for manufacturing an edible chewable functional food, characterized by comprising a microcapsule made of gelatin, hydroxypropylmethylcellulose (HPMC), or a starch-based edible polymer shell, wherein citric acid, an enzyme-activating solution, or a low-molecular-weight edible plasticizer is enclosed inside the microcapsule. Claim 5 delete Claim 6 In an automated manufacturing system (10) for an edible chewable functional food comprising a raw material supply unit (11), a multilayer molding module (12), a real-time physical property sensing unit (13), a control unit (14), a quality prediction and correction module (15), and a low-temperature molding and curing unit (16), the raw material supply unit (11) includes a plurality of raw material cartridges that independently store and quantitatively supply an edible polymer composition and a functional component by layer and by component, corresponding to an outer chewing layer (110), an intermediate conversion layer (120) and a functional core (130) of the edible chewable functional food (100), respectively; the raw material cartridge of the outer chewing layer (110) is formed by being separated into a first chewing layer (110-1) and a second chewing layer (110-2); each raw material cartridge includes a sensor that monitors information on moisture content, viscosity, molecular weight distribution, and functional component concentration in real time; data acquired by the sensor is transmitted to the control unit (14); and multilayer molding The module (12) includes a plurality of nozzle-based molding devices that sequentially form a first mastication layer (110-1), an intermediate transition layer (120), and a second mastication layer (120-2) in a concentric structure centered around a functional core (130), and the thickness of each layer is 0. through individual control of the extrusion pressure, flow rate, and molding speed of each nozzle.The real-time physical property sensing unit (13) is adjusted in 1 mm increments and includes a sensor module that measures the viscoelasticity, hardness, moisture diffusion rate, and interlayer bonding strength of each layer of the edible chewable functional food (100) in a non-contact manner during or immediately after molding. Since the sensing results obtained by the sensor module are directly related to the chewing duration, the point of collapse of the intermediate transition layer, and the timing of the exposure of the functional core, the data acquired by the sensor module is transmitted to the control unit (14) in real time. The control unit (14) collects physical property data during the molding process corresponding to data on moisture content, viscosity, molecular weight distribution, and functional component concentration information acquired from each raw material cartridge of the raw material supply unit (11), and data on the viscoelasticity, hardness, moisture diffusion rate, and interlayer bonding strength of each layer acquired from the sensor module on the real-time physical property sensing unit (13) during or immediately after molding, controls the molding conditions based on the physical property data, and learns the raw material composition ratio, molding conditions, and sensing data through a machine learning or deep learning-based control algorithm to control the chewing stage, collapse stage, and swallowing stage. An automated manufacturing system for edible chewable functional food, characterized in that it predicts temporal transitions, and the quality prediction and correction module (15) predicts the chewing persistence, core exposure reliability, swallowing safety, and functional ingredient retention rate of the finished product based on real-time physical property sensing data and the prediction results of the control unit (14) before shipment, and if the prediction results deviate from the standard range, the quality prediction and correction module (15) provides feedback to the raw material supply unit (11) and the multilayer molding module (12) to automatically correct the composition ratio or molding conditions, and the low-temperature molding and curing unit (16) is a module that stabilizes the edible chewable functional food molded in a low-temperature environment in the range of 30℃ to 40℃, prevents the denaturation of heat-sensitive functional ingredients including lutein, astaxanthin, and probiotics, and controls moisture movement to secure physical properties at the time of swallowing.

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