TW201218961A - Method for producing chewing gum surface-coated with flavor substance - Google Patents

Abstract

The present invention provides a method for producing a sugar-uncoated chewing gum which has a sufficient amount of a flavor substance adhering to the surface thereof and expresses the flavor immediately after the start of chewing. The method for producing a sugar-uncoated chewing gum comprises a step for adding sugar and a perfume to a gum base and blending to give a chewing gum and a step for coating the thus produced chewing gum with a powder for preventing sticking followed by rolling, said method being characterized in that, in the step of rolling the chewing gum, the chewing gum is coated with the flavor substance separately from the powder for preventing sticking, preferably, the chewing gum is coated with the flavor substance and then with the powder for preventing sticking.

Description

201218961 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing a chewing gum, and more particularly to a method for producing a non-sugar-coated chewing gum having a surface-coated aroma. [Prior Art] Chewing gum is a general term for adding a flavoring substance and a softening agent to a rubber base, which can be chewed to enjoy its flavor and taste. Currently, commercially available chewing gums can be roughly classified into two types according to their shapes. One of them has a shape such as a block shape or a long strip shape of a conventional non-sugar coat. The second is the mainstream sugar-coated chewing gum in recent years, which is coated with granulated or spherical chewing gum of sugar. The chewing gum can be produced by adding a rubber raw material such as a mixed flavoring material to a rubber base produced by heating and mixing a vegetable resin, a vinyl acetate resin, an ester rubber, a polyisobutylene or a calcium carbonate. Further, the chewing gum produced by mixing can be subjected to a calendering, cutting, and aging step, but in the step of producing the sugar-coated chewing gum, a step of coating the sugar-coated layer with the flavor component added to the surface is further added. Since the sugar-coated chewing gum dissolves the flavor from the coated sugar-coated layer, the flavor is expressed after the chewing is started, and the flavor is enjoyed from the beginning of chewing. Conversely, non-sugar-coated chewing gum adds a flavor component only when mixed with a rubber substrate. Generally, the flavor component is not added to the surface. Therefore, it takes a while from the start of chewing to the release of flavor. Patent Document 1: Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Patent Document 1 discloses a chewing gum which can be attached to a surface by combining a fragrance with ethanol, which can be expressed at the time of opening and after starting to chew. In the calendering step in the manufacture of chewing gum, in order to prevent the rubber from adhering to the calendering drum, an anti-adhesive powder composed of powder such as powdered sugar is applied to the rubber surface, and the chewing gum of Patent Document 1 has a combination of anti-adhesive powder. It is produced by attaching a sucrose powder of a flavor component to ethanol. However, in the method of producing the chewing gum of the patent document 1, the sucrose powder or the like is dissolved in the flavor component of ethanol as needed, that is, the flavored sugar powder mixed with an appropriate ethanol powder or the like is used as an anti-stick powder, but exists. The problem of complicated work is required to prepare the flavored sugar powder. [Means for Solving the Problem] In view of the above problems, the present invention relates to a step of preparing a chewing gum by adding a sugar and a flavor to a rubber base, and applying the anti-stick powder to the prepared chewing gum for calendering. The method for producing a non-sugar-coated chewing gum, in the step of rolling the chewing gum, characterized in that the application of the aroma substance to the chewing gum system and the application of the anti-adhesive powder are carried out independently, and preferably before the application of the anti-adhesive powder, the fragrance is A method for producing a non-sugar-coated chewing gum in which a substance is applied to a chewing gum.

S -6-201218961 [Effects of the Invention] By using the production method of the present invention, it is possible to easily produce a non-sugar-coated chewing gum having an excellent flavor performance by a simple apparatus. Further, the non-sugar-coated chewing gum produced by the method of the present invention exhibits aroma from the beginning of chewing because a sufficient amount of aroma is applied to the surface. Fig. 1 is a view showing an example of a method for producing a non-sugar-coated chewing gum which is generally commercially available. In the first step (step of producing a rubber substrate), first, a rubber-based substrate is produced by heating and mixing a raw material such as a vegetable resin. The vegetable resin is a natural latex which is cooked and solidified by the sap of the tree of the Sapodilla. Further, vinyl acetate, ester rubber, polyisobutylene, calcium carbonate or the like is also used. These materials may be used alone or in combination of two or more kinds of rubber base materials. In the second step (mixing step), a rubber material such as a flavoring material and a softening agent is mixed with a rubber base produced in the first step by a mixer to produce a soft and solid chewing gum. As the flavoring material, a sweetener such as a monosaccharide, a disaccharide, an oligosaccharide, a sugar alcohol, or a high-intensity sweetener, a fragrance such as an essential oil, a spice extract, or a synthetic fragrance can be used. Other rubber materials such as sour materials and tackifiers can be used. These raw materials may be added alone or in combination of two or more. Thereafter, the chewing gum was again stirred by an extruder to make it uniform, and it was extruded in the form of a sheet. In the third step (calendering step), the sheet-like chewing gum which was produced in the second step and pressed out from the extruder was calendered by a calender roll. At this time, in order to prevent the gum from sticking to the calender roll, a powdery anti-adhesive powder such as powdered sugar is applied to the pressed chewing gum by a -7-201218961 flour duster. Anti-adhesive powder can be used in accordance with the condition of powdered sugar, starch, mannitol and the like. Alternatively, the calendering step can be carried out in a fractional stage to make the chewing gum the thickness of the final product. The chewing gum in the calendering step varies depending on the final commercial form', but is generally processed into the form of a commercially available chewing gum by the following procedure. First, in the fourth step (cutting step), when the cutting machine is cut into a square shape, the roller having the longitudinal blade can be added, and the dividing line can be added to be divided into a rectangular shape having a desired length. The chewing gum of the dividing line is cooled and matured in the fifth step (cooking step), and then separated and cut off from the dividing line in the sixth step (packaging and packing step), and the rectangular chewing gum sheet is set in the packaging machine. The packaging and packaging are carried out by cutting the blade with the size of the desired single piece. The present invention is characterized in that in the third calendering step, the step of applying a flavoring substance to the chewing gum before calendering is included. Applying the aroma substance to the chewing gum system separately from applying the anti-sticking powder, and when the calendering step is carried out in several stages, the coating may be performed before any stage, but preferably before applying the anti-adhesive powder, The aroma is applied to the chewing gum. This configuration is as shown in Fig. 2. The surface of the flaky rubber extruded from the extruder is formed with a layer of aroma and a layer of anti-adhesive powder formed thereon. Fig. 2 shows a state in which the aroma substance and the anti-adhesive powder are applied only on one side, but the aroma substance and the anti-adhesive powder may be applied to both sides of the sheet-like W rubber. Since the present invention is such that the aroma substance is calendered together with the sheet-like rubber by the calender roll in this state, the aroma substance is pressed against the rubber surface, and the aroma substance has an advantage of high adhesion to the rubber surface. -8-201218961 In the rolling step of the third step, the flavoring substance applied to the chewing gum is not particularly limited, and any of sweeteners, flavors, and sour materials may be used. These may be used alone or in combination of two or more. It can also contain other coloring materials and caffeine. The applied aroma substance may be the same as the flavoring material mixed in the rubber base in the mixing step of the second step, or may be coated with other substances. However, when a liquid-like aroma substance is applied, since the anti-adhesive powder absorbs moisture, it may adhere to the calender roll, and the aroma substance may be adsorbed and peeled off by the conveyor belt during the movement, and coated. The aroma substance is preferably in the form of a powder. Examples of the sweetener include monosaccharides such as glucose and fructose, disaccharides such as maltose, lactose, and sucrose, oligosaccharides, leeches, sorbitol, mannitol, xylitol, maltitol, erythritol, and reduction of para Gold sugar, reduced water sputum and other sugar alcohols, potassium acesulfame lactone and high-sweet sweeteners such as aspartame, powdered juice, etc. Spices include peppermint oil, menthol oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, jasmine oil, sage oil, bay oil 'chamomile oil, perilla oil, coriander oil, Essential oils such as eucalyptus oil, cinnamon oil, ginger oil, eucalyptus oil, geranium oil, hyssop oil, iris oil, artemisia oil, eucalyptus oil, pepper orange, vanilla extract, etc., 1- Synthetic flavors such as menthol, carvone, eugenol, isoeugenol, esters, ionone, vanillin, ethyl vanillin, maltol, and the like. Examples of the sour material include adipic acid, itaconic acid, citric acid, potassium citrate, tripotassium citrate, trisodium citrate, glucono-5-lactone, gluconic acid, potassium gluconate, sodium gluconate, and amber. Acid, sodium succinate, succinic acid-9- 201218961 disodium, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, phytic acid, fumaric acid, Sodium fumarate, DL-malic acid, DL·sodium malate, and phosphoric acid. Further, in order to make the aroma substance more easily adhere to the rubber, the surface of the sheet-like rubber may be wetted with an alcohol such as water or ethanol before the application of the flavoring material. The method of applying the aroma substance is not particularly limited. It is preferable to apply the flaky rubber in a full-scale manner, for example, by applying a scented substance such as a flour powder squeegee in the same manner as the anti-adhesive powder. The coating amount of the aroma substance varies depending on the type of the aroma substance to be applied, and the weight ratio with respect to the chewing gum is preferably 〇1 to 3.00%, more preferably 〇5 1.00%. For example, when the aroma substance to be coated is a menthol powder flavor, it is preferably 0·0 1 to 3.0 0%, preferably 0.0 5 to 1 · 0 0 %, more preferably 0.2 5 to 0.5 0 %. When the coating amount of the menthol powder flavor is less than 0.01%, the diffusion of the flavor is hardly felt when the chewing gum is started to be chewed, and when the coating amount is more than 3.0% or more, the menthol is felt when the chewing gum is started. The bitterness is too strong. Further, when the applied aroma is a peppermint powder flavor, it is preferably 0.01 to 2.00%, more preferably 0.05 to 1.00%. When the amount of the peppermint powder flavor is less than 〇. 〇1% or less, the spread of the flavor is hardly felt when the chewing gum is started, and when the coating amount is higher than 2.0%, the chewing gum is started. I feel that the bitter taste from peppermint is too strong. Further, when the aroma substance to be applied is lemon powder juice, it is preferably 0.01 to 3.00%, more preferably 0.05 to 1.00%. When the coating amount of the lemon powder juice is less than 0.01% or less, the spread of the fragrant -10-201218961 taste is hardly felt when the chewing gum is started, and when the coating amount is higher than 3.00%, the sugar is felt from the lemon juice. When the acidity of the powder and the warm coating of the aroma are fumaric acid, it is preferably from 0.05 to 1.00%, and most preferably from 0.25 to 0.50%. When it is 0.01% or less, the taste spreads when chewing gum is started, and when the coating amount is more than 3.00%, the sugar taste is too strong, and the flavor balance is remarkably further, and the applied aroma is lemon powder 2.00 % is better, 0.05 to 1.00% is better. When the coating amount of 〇.25-powder flavor is less than 0 · 0 1%, the diffusion of the fragrance is hardly felt, and when the coating is applied, the food is chewed. The chewing gum feels bitter and tastes. The present invention can be achieved by adding a flavoring substance to the chewing gum system and coating step in the conventional chewing gum manufacturing step. Therefore, there is no need to significantly modify the low cost import. Further, the applied aroma substance The mouth fragrance produced by the method of the present invention, when the aroma substance applied to the surface instantaneously is dissolved in the chew, can express a strong fragrance. [Embodiment] [Example 1] Naturally, 20% by weight of natural latex or the like was used, and the chewing taste was too strong since the beginning. 1.0 1 〜3 · 0 0 % is preferable, the coating amount of fumaric acid is low, and the fragrant taste is hardly felt, and the chewing gum is disintegrated since the beginning. When the fragrance is used, it is preferably 0.01 to 0.50%. Lemon Since the beginning of chewing gum, the amount is higher than 2.0 0%. In the calendering step, the existing equipment can be independently disposed, and the type can be easily changed. Since the liquid is contained in the inlet, the self-starting fat, 20% by weight of vinegar-11 - 201218961 acid propylene vinyl resin, 15% by weight of ester rubber, 10% by weight of polyisobutylene, 20% by weight of wax, 5% by weight of monoglyceride, and 1% by weight of calcium carbonate, and a rubber substrate was produced according to a general production method. Further, based on the manufactured rubber substrate, the mixture was mixed by a mixer according to the general composition shown in Table 1 to produce a chewing gum. Table 1 Rubber base 20 parts Sugar 60 parts Glucose 5 parts Water 饴 12 parts Glycerin 1 part Peppermint spice 1 part Menthol 1 part The chewing gum was re-mixed using an extruder. After re-kneading, the flaky rubber extruded from the extruder has a width of 54 cm, an average height of 2-93 cm, and an average cross-section of 158 cm 2 . The amount of rubber that was extruded was an average of 6 7.2 kg/min. The left and right ends of the flaky rubber extruded from the extruder were cut off, and the menthol powder fragrance was applied by a flour sprinkler. Sprinkled coated menthol Powder flavor composition menthol: Excipient = 20: 80. After that, the appropriate amount of granulated sugar is applied as a release powder.

Next, the flaky rubber was rolled in four stages by a calender roll. The calendered chewing gum has a thickness of 1.67 mm. The chewing gum of the calendering step can be cut into a shape of a plate rubber of 7.20 cm X according to a general method.

S -12- 201218961 1.90cm rectangle. The coating amount of the menthol powder flavor is as shown in the following Table 2, and it can be changed from 0. 0.05% to 3.50% with respect to the weight of the rubber. For each of the produced chewing gums, a well-trained and specialized test subject was used to perform a comprehensive functional evaluation related to the expression of the fragrance, and the evaluation results are shown in Table 2. The symbols in the table have the following meanings. ◎: It has a very good fragrance spread, and the balance of the whole fragrance is excellent and excellent. 〇: The fragrance is excellent, and the balance of the whole fragrance is also good. △: A slight lack of fragrance spread, or the balance of the entire fragrance is not good. X: lack of fragrance diffusion, or poor balance of the entire fragrance. Table 2 Functional evaluation results of the chewing gum coated with menthol powder flavor in Example 1. Coating amount (%) Functional evaluation Preparation 0.005 X No sensation effect. 0.01 △ has a cool diffusion effect. But the effect is weak. 0.05 〇 There is a cool feeling when chewing at the beginning. 0.25 ◎ With a refreshing sense of diffusion. Moderate balance. 0.50 ◎ The effect is large. At the moment of chewing, there is a cooling sensation. 1.00 〇 Contains an instant in the entrance. That is, there is a cooling sensation, accompanied by a slight bitterness. 3.00 Δ The effect is large but the bitterness is also strong. 3.50 X has a strong taste and is too bitter. It can be seen from Table 2 that when the coating amount of the menthol powder flavor is 0.055% with respect to the weight of the rubber, the effect of coating the menthol powder flavor is hardly felt. When the coating amount was 0.01%, although the effect was weak, the flavor spread was increased from the start of chewing, and the effect of coating the menthol powder flavor was found. 0.05%~1.0 0% When you start chewing, you will have an excellent fragrance diffusion effect. The balance of the whole fragrance is also good. Especially when coating 0.25% or 0.50%, the diffusion effect is excellent, and the balance of the whole fragrance is good. It is an excellent result. When the coating amount is 3.00%, although the chewing is started, the fragrance is very diffused. The effect, but also the strong bitterness from menthol, the result of a poor balance of the overall fragrance. When the coating amount is 3 · 50%, it is too strong to be chewy. Therefore, when the applied aroma substance is a menthol powder flavor, the coating amount is preferably 0.01 to 3.00%, more preferably 0.05 to 1.00%, and most preferably 0.50%. [Example 2] Based on the rubber substrate produced in Example 1, a composition was mixed by a mixer according to the composition shown in Table 1, and the chewing gum was produced in the same manner as in Example 1 and re-kneaded using an extruder. The left and right ends of the flaky rubber extruded from the extruder were cut off, and the peppermint powder was spread by a flour sprinkler. The peppermint powder flavor composition is an excipient (a fragrance component such as Arabian rubber = 85:15. Thereafter, in the same manner as in Example 1, the coating powder is sprinkled and then rolled and cut. The coating amount of the peppermint powder flavor is As shown in the following Table 3, it varies between 0.005% and 2.50% with respect to the weight of the rubber. Each chewing gum is the same as in the first embodiment. A well-trained tester is used to perform the synthesis related to the fragrance performance. Sexual faculty evaluation 'will be coated and scented. Strong and bitter taste will be checked 0.25, then the scent of the oak): Anti-adhesive can evaluate the door

S -14- 201218961 The result is not shown in Table 3'. Table 3 Functional evaluation results of the chewing gum of the f pepper peppermint powder flavor in Example 2 __ Coating amount (%) Functional evaluation Remarks __ 0.005 X The effect was hardly felt. _- 0.01 Δ A little peppermint-like diffusion effect. But the effect is weak. __ 0.05 初 At the beginning of chewing, there is a thin pepper: a diffusion effect like a lotus. ___- 0.25 ◎ It has peppermint at the moment of chewing, and the diffusion effect of coolness is 0.50 〇. The diffusion effect of peppermint with an alcohol thickness. __ 1.00 胡椒 Instantly peppermint spreads in the mouth.仴 Companion & 苦苦杂_1__ 2.00 Δ The effect is large but bitter and strong. __- 2.50 X has a sense of rush but bitter taste is too strong. ____ From Table 3, it can be seen that when the coating amount of the peppermint powder flavor is 0.005% with respect to the weight of the rubber, the effect of applying the peppermint powder flavor is hardly felt, and the coating amount is 0.01%, although the effect is weak. However, since the spread of the fragrance is increased from the start of chewing, the effect of coating the peppermint powder flavor can be found. When the coating is applied from 0% to 5% to 1.00%, it is excellent in the spread of peppermint flavor and the balance of the whole fragrance. When the coating amount is 2.00%, a very strong flavor diffusion effect can be felt from the start of chewing, but a strong bitterness from peppermint is also caused, resulting in a poor balance of the overall fragrance. When the coating amount is 2.5%, the bitter taste is too strong to be chewy. Therefore, when the coated aroma is a peppermint powder flavor, the test result is preferably 0. 0 1 to 2.0 0%, and 〇 0 S~1. 0 0 % is also preferable. -15-201218961 [Example 3] Based on the rubber substrate produced in Example 1, a mixture of a chewing gum was prepared by a mixer in accordance with the general composition shown in Table 4, and re-kneading was carried out using an extruder. Table 4 Rubber base 20 parts sugar 60 parts glucose 5 parts sour material 1 part water mash 12 parts glycerin 1 part lemon spice 1 part and then kneaded, cut off the left and right ends of the flaky rubber extruded from the extruder, and then flour The duster is spread to coat the lemon powder juice. Lemon powder The composition of the juice is cyclodextrin: lemon concentrated juice = 75: 25, concentrated juice is 3.5 times concentrated. Thereafter, in the same manner as in Example 1, the anti-adhesive powder was applied by being dropped, and then rolling and cutting were performed. The coating amount of the lemon powder juice is as shown in the following Table 5, which can be changed from 〇 〇 5 % to 3 · 50 % with respect to the weight of the rubber. For each of the produced chewing gums, a comprehensive functional evaluation relating to the expression of the flavor was carried out by using a trained and specialized tester in the same manner as in Example 1, and the evaluation results are shown in Table 5.

S -16- 201218961 Table 5 Functional evaluation results of chewing gum coated with lemon powder juice in Example 3. Coating amount (%) Functional evaluation Remarks 0.005 X No effect was felt. 0.01 Δ Low impact. Only feel the degree of juice feeling. 0.05 〇 The impact is slightly lower but the lemon juice is spread. 0.25 〇 咀 咀 咀 即可 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 3.50 X has a squeaking sensation but a too strong sour taste. From Table 5, it can be seen that when the coating amount of the lemon powder juice is 0.005% relative to the weight of the rubber, the effect of applying the lemon powder juice is hardly felt. When the coating amount is 0.01%, although the effect is weak, the flavor spread is increased from the start of chewing, and the effect of applying the lemon powder juice can be found. When the coating is 0.05% to 1.00%, the lemon flavor is excellent since the start of chewing. The diffusion effect is good, and the balance of the whole fragrance is also good. When the coating amount is 3.00%, although a very strong flavor diffusion effect can be felt from the beginning of chewing, there is also a strong sourness and astringency from the lemon juice, which causes the whole The result of poor balance of the fragrance. When the coating amount is 3.50%, the sour taste and the astringency are too strong to be chewed. Therefore, when the applied aroma is lemon powder juice, the test result is the coating amount. 0.0 1 to 3.0 0% is preferably 0.0 5 to 1.0%. [Example 4] Based on the rubber substrate produced in Example 1, the mixture was mixed by a general machine according to the general composition shown in Table 4, and was carried out. Example 1 was made of the same chewing gum, and then -17-201218961 was re-kneaded using an extruder. After re-mixing, the left and right ends of the flaky rubber extruded from the extruder were cut off and then spread by a flour sprinkler. Fumaric acid. The purity of fumaric acid was 99% or more, and the particle size was 100 mesh pass (95%). Thereafter, in the same manner as in Example 1, the anti-adhesive powder was applied and rolled, and then subjected to calendering and cutting. The amount can be changed from 0.005% to 3.50% with respect to the weight of the rubber as shown in the following Table 6. For each of the produced chewing gums, the trained tester and the fragrance were used in the same manner as in Example 1. The comprehensive functional evaluation was performed, and the evaluation results are shown in Table 6. Table 6 Functional evaluation results of the fumaric acid-coated chewing gum in Example 4 Coating amount (%) Functional evaluation preparation 0.005 X No effect was observed. 0.01 △ The feeling of rushing is low. Only the degree of sensation. 0.05 〇 At the beginning of chewing, there is a sour taste. 0.25 ◎ The initial chew has a sour taste. The sour taste has an alcoholic thickness. 0.50 ◎ The initial chew has a sour taste. The impact is 1.00 〇. The instant sour taste spreads in the mouth. The stimulation is slightly stronger. 3.00 Δ It has a strong impact but a slightly strong acidity. 3.50 X has a strong scent but a too strong acidity. From Table 6, it can be seen that when the coating amount of fumaric acid is 0.005% relative to the weight of the rubber, almost no coating of fumaric acid is felt. When the coating amount is 0.01%, the effect of coating fumaric acid can be found, although the effect is weak, but the fragrance diffusion increases from the start of chewing. In the case of coating 〇·〇 5%~1.00%

S -18- 201218961, the spread of sourness is good when starting to chew, and the overall fragrance has good results. Especially when the coating is 0.25% or 0.50%, the acid taste diffusion effect is excellent, and the balance of the entire fragrance is excellent, which is an excellent result. When the coating amount is 3.0 0%, a very strong flavor diffusion effect can be felt from the start of chewing, but a strong acid taste is also felt, resulting in a poor balance of the entire fragrance. When the coating amount is 3.50%, the sourness is too strong to be suitable for chewing. Therefore, when the applied aroma is fumaric acid, the test result is preferably 0. 0 1 to 3.0 0 %, 0 · 0 5 〜1 · 0 0 % is also good, 0 · 2 5 % 〜 0.5 0 % is the best. [Example 5] Based on the rubber substrate produced in Example 1, the composition was mixed by a mixer according to the general composition shown in Table 4, and the chewing gum was produced in the same manner as in Example 1, and then re-kneaded using an extruder. The left and right ends of the flaky rubber extruded from the extruder were cut off, and the lemon powder flavor was spread by a flour sprinkler. Lemon powder flavor composition excipient (arab rubber, etc.): perfume ingredient = 8 5 : 15 . Thereafter, in the same manner as in Example 1, the anti-adhesive powder was applied by dropping, and then rolling and cutting were performed. The coating amount of the lemon powder flavor is as shown in the following Table 7, and it can be changed from 0.005% to 2.50% with respect to the weight of the rubber. For each of the produced chewing gums, a comprehensive sensory evaluation relating to the expression of the flavor was carried out by using a trained and specialized tester in the same manner as in Example 1, and the evaluation results are shown in Table 7. -19- 201218961 Table 7 Coating of lemon powder in Example 5; Functional evaluation result of chewing gum of the group Coating amount (%) Functional evaluation Remarks 0.005 X No effect was felt. 0.01 Δ Low impact. Only the lemon flavor can be felt to be strengthened. 0.05 〇 At the beginning of chewing, there is a lemony spread. But the effect is weak. 0.25 ◎ At the beginning of chewing, there is a lemon juice feeling. 0.50 ◎ Large impact. Lemon has an alcoholic thickness. 1.00 柠檬 Instantly there is a lemony spread in the mouth. But the stimulus is slightly stronger. 2.00 Δ has a sense of sputum but a bitter taste. 2.50 X has a rushing sensation but a bitter taste vortex. It can be seen from Table 7 that when the coating amount of the lemon powder flavor is 0.005% with respect to the weight of the rubber, the effect of applying the lemon powder flavor is hardly felt. On the other hand, when the coating amount was 0 · 0 1%, although the effect was weak, the fragrance spread was increased from the start of chewing, and the effect of applying the lemon powder flavor was found. When applying 0.05% to 1.00%, it is excellent in the spread of lemon flavor since the start of chewing, and the balance of the whole fragrance is also good. Especially when coating 0.25% or 0.50%, the lemon flavor is excellent in diffusion and the balance of the whole fragrance is excellent, which is an excellent result. When the coating amount is 2.00%, a very strong flavor spread effect can be felt from the start of chewing, but a strong bitterness is also exhibited, resulting in a poor balance of the entire fragrance. When the coating amount is 2.50%, the bitter taste is too strong to be suitable for chewing. Therefore, when the applied aroma is lemon powder flavor, the test result is preferably 〇· 〇1~2 · 0 0 %, 〇. 〇5~1 . 0 0 %也佳' 0 _ 2 5 The desired result is obtained when % ~ 0.5 0%.

S -20- 201218961 [Simplified description of the drawings] [Fig. 1] shows a flow chart of a method for producing a non-sugar-coated chewing gum which is generally commercially available. Fig. 2 is a schematic view showing the application of the fragrance substance and the anti-adhesive powder of the present invention. -twenty one -

Claims (1)

201218961 VII. Patent application scope: 1. A method for producing a non-sugar-coated chewing gum, which comprises the steps of adding a chewing gum raw material to a rubber substrate and then mixing the chewing gum; and coating the chewing gum on the prepared chewing gum The calendering step of calendering after sticking is characterized in that: in the calendering step, the application of the aroma substance to the chewing gum system and the application of the anti-adhesive powder are carried out independently. 2. The method for producing a non-sugar-coated chewing gum according to claim 1, wherein the aroma is applied to the chewing gum before the anti-adhesive powder is applied. 3. A method of producing a non-sugar-coated chewing gum according to claim 1 or 2, wherein the aroma substance is in the form of a powder. 4. The method for producing a non-sugar-coated chewing gum according to claim 1 or 2 wherein the amount of the aroma substance applied is 0 _ 0 1 to 3 · 0 0% by weight relative to the chewing gum. 5. A method of producing a non-sugar-coated chewing gum according to claim 1 or 2, wherein the aroma substance is any one of a powder flavor, a sour material, and a powdered juice. S -22-