JP2000106830A - Frozen rare food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To design a rare food for a good flavor without deteriorating active ingredients essential to the rare food and make the rare food preservable for a long period, simply handleable and readily ingestible. SOLUTION: This frozen rare food is obtained by mixing 100 pts. of honey with 20-100 pts. of a freezing and solidifying agent, housing the resultant mixture 1 and a rare food 2 in a container 3 for freezing and then freezing the mixture 1 and the rare food 2 together with the container 3 for freezing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen product of so-called rare foods having a high value in the natural world, such as raw royal jelly, ginseng and propolis, and a method for producing the same. The present invention relates to frozen rare foods, which are designed to be delicious, can be stored for a long time, are easy to handle, and can be easily ingested.

[0002]

BACKGROUND OF THE INVENTION With the approach of a rapidly aging society, interest in health of middle-aged and elderly people is increasing day by day, and the demand for health foods of high quality and quantity, such as raw royal jelly, ginseng and propolis, which are both rare and valuable, is increasing rapidly. . For example, royal jelly is originally composed of high quality proteins and contains essential amino acids as well as various vitamins and minerals in a well-balanced manner. In addition, there are also other useful components that have not yet been analyzed scientifically, called "R substances", and these components work synergistically to help maintain and promote our health. In addition, ginseng originally contains saponins, which have various pharmacological actions, and panixanes A, B, which exhibit hypoglycemic action,
Polysaccharides such as C and D, peptides in which amino acids are polymerized, and nucleic acids such as choline, adenosine, uracil, uridine and guanine have also been confirmed to exhibit pharmacological activities such as antidiabetic and antiaging effects.

[0003] These rare foods are useful for maintaining and improving our health. However, such as raw royal jelly and propolis, their forms are difficult to handle, they have a sticky state, have a peculiar smell, and are difficult to process. The quality is easily deteriorated during storage and the like, and it is not easy to use the food. To this end, various attempts have been made to date, and some processing techniques have been developed and commercialized.However, processing techniques that can sufficiently respond to social needs have not yet been established, and useful rare foods with special features have been developed. It was not enough to help maintain and improve our health. For these reasons, raw royal jelly, ginseng, and propolis, which are useful for maintaining and promoting our health, are rare products of the natural world, and when used, their nutritional value is fully utilized. There is a long-awaited need for a product that can be easily used.

[0004]

2. Description of the Related Art Conventional rare food products are in the form of processed products such as powdered, granulated, tableted and encapsulated so that they can be easily drunk (hereinafter referred to as prior art 1).
And those which are bottled and frozen without processing (hereinafter referred to as Conventional Technique 2) in order to make use of the active ingredient of rare foods.

In the above prior art 1, most of rare foods such as royal jelly, propolis and ginseng are sticky or have a peculiar taste or smell, and are converted into powders, granules, tablets, capsules or the like. It is made easy to drink. The pulverization is a processing method in which rare foods are added to lactose and freeze-dried or hot-air-dried to powder. Granulation is a processing method in which lactose and water are further added to the resulting powder and gradually dried to finish into small granules. Tableting is a processing method in which the powder is compressed into tablets and coated with sugar. Further, encapsulation is a processing method in which the above powder is dissolved in a fat or oil (oil) containing an emulsifier, wrapped in a capsule-like film formed of soft gelatin, and dried.

[0006] Further, in the above-mentioned prior art 2, rare foods such as raw royal jelly, which has a particularly strong stickiness, can be used for 100 to 100%.
It is bottled in a 300 g capacity, frozen and circulated, and taken out daily in a freezer at home while dissolving it in water or hot water for drinking.

[0007]

In the prior art 1 described above,
Many excipients and other additives such as lactose are added at the processing stage, and the rare active ingredient's original active ingredient is thinned, and the drying process is affected by heat, and inevitable quality deterioration such as oxidation and discoloration, In many cases, the original nutritional activity of rare foods was significantly reduced, and the desired intake effect could not be expected.

On the other hand, in the above-mentioned prior art 2, since rare foods are very susceptible to rancidity, if they are to be stored for a long period of time, they must be kept in a refrigerator and must be frozen and stored. It is not easy to cut out and take out the daily intake. It is also conceivable to extract the required amount after the entire bottle is thawed, but the rest in the bottle needs to be frozen again for storage,
Not only is thawing and re-freezing extremely troublesome, but there is also a problem that the quality of rare foods deteriorates due to repetition of freezing and thawing. Therefore, many consumers often take out and use bottled rare foods little by little while storing them in a refrigerator as they are in order to avoid such troublesome operations. However, the quality of the thawed rare foods begins to deteriorate after a storage period of about one month in the refrigerator, and consumers sometimes forget to use them, so that the shelf life is often too long. As a result, most of the useful rare foods are discarded without drinking. In addition, when ingesting, it is not easy to drink because of the unique taste and aroma of rare foods, and honey and other sweeteners and flavors must be added each time to reduce the taste and aroma, which is troublesome.

[0009] The present invention is to solve the above problems all at once, is designed to be delicious without harming the original active ingredients of rare foods, can be stored for a long time,
Moreover, it is a technical object to provide a frozen rare food and a method for producing the same, which are easy to handle and can easily ingest.

[0010]

In order to solve the above-mentioned problems, the present invention will be described with reference to, for example, FIGS. 1 and 2 showing an embodiment of the present invention. It is configured as follows. That is, the present invention 1 is a frozen rare food, wherein 100 parts of honey and 20 to 100 parts of a freeze-solidifying agent are mixed, and a rare food (2) is added to the mixture (1) and frozen.

The present invention 2 relates to a method for producing frozen rare foods, wherein a freezing-solidifying agent is added to 100 parts of honey in an amount of 20 to 1%.
The mixture (1) and the rare foods (2) are stored in a freezing container (3) and then frozen together with the freezing container (3).

The so-called rare foods referred to in the present invention refer to those rare in nature and useful for maintaining and promoting our health, and royal jelly, propolis and ginseng are representative. Needless to say, royal jelly and propolis are products of bees, and their yields are finite and rare. On the other hand, most of the current ginseng is a product of cultivation, but it takes 6 years from sowing to harvest.
Since it takes years and the place of production is specified, the yield is still finite and rare. And these are common and greatly contribute to the maintenance and promotion of our health. However, in addition to these, there are many foodstuffs belonging to the above definition of rare foods, and these are also included in the rare foods according to the present invention.

[0013] The above-mentioned freezing-solidifying agent is one capable of sufficiently solidifying honey during freezing, and specifically refers to water, milk, fruit juice and the like. Among them, lemon juice is more preferable from the viewpoint of taste, aroma, nutrition and the like in addition to ease of freezing and solidification. The parts of the honey and the freezing-solidifying agent in the present invention are expressed in parts by weight, and the amount of the freezing-solidifying agent added to 100 parts of the honey is more preferably about 30 to 60 parts, which is more effective and more preferable. The above-mentioned freezing means cooling and solidifying the honey, the freeze-solidifying agent and the rare food, and is usually performed by cooling to, for example, −18 ° C. or lower using a refrigeration facility or liquid nitrogen. In this case, it is preferable to freeze by storing in a freezing container for each intake, or to make a plurality of intakes separable for each intake. The material of the freezing container is not particularly limited to a specific material as long as there is no risk of deteriorating the rare food. However, it is preferable to use a synthetic resin because frozen honey and the like hardly stick and are easily taken out.

[0014]

The method of the present invention does not require the excipients and other additives required in the prior art 1, and does not cause any deterioration in quality due to heating during the processing. The effect is fully exhibited. Moreover, since it is added to honey and frozen, rare foods are protected by utilizing the bactericidal action and antibacterial action of honey, and long-term storage can be performed without deteriorating quality.

[0015] As is well known, the main components of honey are glucose and fructose, which are directly absorbed into the body, but the ratio varies depending on the honey source. For example, in milk honey, glucose is about 36
% Fructose about 37%, butacon honey about 28% sugar
% Of fructose to about 43%, and clover honey to about 35% of glucose
% Fructose about 37%, glucose about 31% for mandarin orange
In contrast, about 42% of fructose and about 42% of rapeseed are about 34% of fructose. Here, it should be noted that if the ratio of glucose in honey is less than that of fructose, it is difficult to solidify the honey during freezing, and conversely, if the ratio of glucose is high, it has the property of being easily solidified. Currently, the most produced and used honey is vetch honey and acacia honey, which have a relatively small percentage of glucose, and they do not easily solidify even when frozen as they are, and even when solidified, they stick to the inner surface of the container. It is not easy to remove. In the present invention, honey is mixed with a freeze-solidifying agent, so that it is easily solidified by freezing regardless of the type of honey, and is easily taken out without sticking to the inner surface of the container when ingested.

[0016] The frozen rare foods taken out of the frozen container are taken in a cup or the like, and dissolved in water or hot water for drinking. At this time, the taste peculiar to the rare foods is reduced by the sweetness of the honey, etc., and the whole taste is extremely delicious, and the nutritive value of the honey itself is incorporated. Even if the amount of the honey is too small or too large, it does not serve as a sweetener,
For example, when the daily dose of rare foods is dissolved in a full glass (approximately 180 cc) of water for a single drink, the optimal sweetness is 15 to 35 g, and a mixture with a freeze-solidifying agent is 20 to 35 g. It turned out to be equivalent to ４０40 g. In addition, if the amount of one drink is large for one cup, such as the elderly or children, for example, dissolve the daily amount of rare foods in an appropriate amount of water or hot water, such as half a cup (about 90 cc), and drink. Is preferred.

When at least a part of the rare food is covered with a mixture of honey and a freeze-solidifying agent, the rare food is more reliably protected by the honey, and the rare food itself does not come into contact with the container, and the rare food is removed from the container. There is no danger of sticking to the inner surface. The rare food may be added after the whole mixture of honey and the freeze-solidifying agent is filled into the freezing container, but if the mixture is added during the filling of the mixture into the freezing container, the whole rare food is frozen and solidified with the honey. Since it is covered with a mixture with the agent, the rare food does not come into contact with air after the addition, and is more reliably protected by honey.

The rare food contained in the above-mentioned intake can be appropriately set, for example, to all, half or one-third of the amount required per day, and once a day according to this amount. Just take it several times. However, if the frozen container contains 20 to 40 g of the mixture of honey and the freeze-solidifying agent, and is then added with rare food equivalent to the daily intake, and frozen, the consumer will be required to take the frozen rare food container at the time of ingestion. Just take one out of the freezer, dissolve it in a Koppu cup of water or hot water and drink it.

[0019]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a partially cutaway perspective view of a frozen rare food housed in a freezing container, showing a first embodiment of the present invention.

As shown in FIG. 1, in the first embodiment, a plastic freezing container (3) having a bottom diameter of 3 cm, an upper side diameter of 5 cm, and a height of 3 cm is used.
20 to 30 g of a mixture of honey and lemon juice (1), and rare food (2) equivalent to the daily intake is added to the upper center of the mixture (1) so as not to adhere to the inner surface of the container. Then, after the upper opening (4) of the freezing container (3) is sealed with a sealing material (5), the whole freezing container (3) is frozen to form a frozen rare food (6).

The frozen rare food (6) is transported in a frozen state and stored in a freezer or the like. When ingesting the frozen rare foods (6), take out one freezing container (3) from a freezer or the like, take out the frozen rare foods (6) from the freezing container (3), and put it in a drinking container such as a cup. Transfer, dissolve after adding water or hot water and drink.

[0022]

Embodiment 1 Each of the above-mentioned ten freezing containers (3)
27 g of the mixture (1) prepared by mixing 10 g of lemon juice with 20 g of honey is put therein, and 3 g of royal jelly as the rare food (2) is put thereon and sealed. 18 ℃
It was frozen as follows, and after 48 hours, 10 royal jelly frozen rare foods (6) were obtained. The frozen rare foods (6)
Take 10 pieces out of the container, put them in a glass of water, dissolve them, and have 10 monitors drink them. The taste and aroma are good and easy to drink. It was very popular.

[0023]

EXAMPLE 2 Each of 150 refrigeration containers (3) was filled with 25 g of a mixture (1) consisting of 25 g of honey and 15 g of lemon juice, and the rare foods was further placed thereon.
(2) Add 5g of ginseng extract as sealing material
Seal with (5), then flash freeze in liquid nitrogen freezer at minus 198 ° C and freeze ginseng frozen rare foods (6) 1
50 were obtained. After keeping it in the freezer, five monitors drank it every morning for about one month. The taste and aroma are good and the operation at the time of drinking is easy, so it can be drunk for a long time without any resistance. It was not very necessary to take it out of the freezer except for what is needed for one day, and it was safe in terms of quality.

[0024]

Example 3 A mixture of honey and lemon juice in a ratio of 3: 1 in each of 150 frozen containers (3).
Fill 29g each of (1), then put on each rare food
After adding 1 g of propolis as (2) and sealing with a sealing material (5), it was put in a freezer at -18 ° C or lower, and after 48 hours, 150 frozen rare foods of propolis (6) were completed. When this was taken by five monitors every morning for about one month, it was remarkably popular as in the case of Example 2 above, and the propolis-derived satisfactory effect of improving health and improving physical condition was obtained. Was done.

In the first embodiment, the frozen rare foods according to the present invention are easy to handle, particularly because the frozen rare foods are easily stored at the time of ingestion because they are stored in individual freezing containers and frozen for each intake. May be frozen together such that a plurality of intakes can be divided for each intake.

That is, in the second embodiment shown in FIG. 2, for example, the intake of 10 doses is frozen together, and the intake is easily divided by dividing along the vertical and horizontal grooves. It can be separated. In the second embodiment, after storing half of the mixture of honey and the freeze-solidifying agent (1) when storing the mixture in the freezing container, the rare food (2) is added, and the mixture (1) is added from above. The whole of the rare food (2) containing the remaining amount is covered with the mixture (1), and this is frozen together with the freezing container to form a frozen rare food (6). The rare food (2) is mixed with a mixture of honey or the like ( The protection is ensured by 1), and the rare food (2) is prevented from adhering to a freezing container or the like.

In each of the above embodiments, the case where royal jelly, propolis and ginseng were used was described, but it goes without saying that the frozen rare foods of the present invention can be applied to other rare foods. Further, in each of the above embodiments, the case where the rare food required for one day is added to each container has been described. However, in the frozen rare food of the present invention, the amount taken at one time is limited to these. is not.

Further, in the present invention, it is possible to uniformly mix a rare food with a mixture of honey and a freeze-solidifying agent in advance, and to store the rare food in a predetermined amount in a freezing container for freezing. It is not easy to uniformly mix a large amount of rare foods with honey or the like, since the physical properties of honey or the like are different from each other. On the other hand, when the mixture of honey and the freeze-solidifying agent is stored in a freezing container as in the above-described embodiment, when a necessary amount of rare food is added for each intake, the frozen rare food of each unit is dissolved in water or the like. It is more preferable that the required amount of rare food can be ingested simply by drinking.

[0029]

Since the present invention is constructed and operates as described above, the following effects which cannot be obtained with the conventional product can be obtained.

(A) Fresh rare food is added to a mixture of honey and a freeze-solidifying agent, frozen and delivered to a consumer as a frozen food, so that the active ingredient originally contained in the rare food is not impaired and extremely high quality. It will be expensive,
Since it is protected by honey in a frozen state, the original effects of rare foods can be sufficiently exhibited even after long-term storage.

(B) In addition, since the honey contains an appropriate amount of a freeze-solidifying agent, the frozen product can be easily taken out of the container without sticking to the inner surface of the container.
It is only necessary to dissolve it in, for example, a glass of water or hot water and drink it, and it is possible to ingest the required amount of rare foods extremely easily.

(C) In addition, since the above-mentioned frozen rare foods already contain an amount of honey exhibiting an appropriate sweetness, the nutritive value of the honey itself can be taken in at the time of ingestion. It can be consumed without difficulty even every morning and can be easily taken continuously for a long period of time.

(D) When at least a part of the rare food is covered with a mixture of honey and a freezing and solidifying agent, the rare food can be reliably protected by honey, and the rare food itself can be contained so as not to adhere to the inner surface of the container. Thus, since there is no possibility that the rare food adheres to the inner surface of the container, the entire amount of the rare food can be easily and reliably removed from the container.

(E) When the freeze-solidifying agent is lemon juice, honey is surely frozen and solidified by freezing, and the fragrance of lemon juice softens the unique scent of rare foods and is dissolved in water or the like. And the nutrients of the lemon juice can be synergized.

(F) In a freezing container, 20 to 40 g of a mixture of honey and a freezing-solidifying agent is contained, and when a rare food equivalent to the daily intake is added and frozen, the freezing from one container is performed. Simply taking out the rare food and dissolving it in a Koppu cup of water or hot water can make it a drink having an appropriate sweetness. By drinking this, it is possible to easily and reliably ingest the rare food required for a day.

[Brief description of the drawings]

FIG. 1 is a partially broken perspective view of a frozen rare food housed in a freezing container, showing a first embodiment of the present invention.

FIG. 2 is a partially cutaway perspective view of a frozen rare food, showing a second embodiment of the present invention.

[Explanation of symbols]

 1: a mixture of honey and a freeze-solidifying agent; 2, a rare food; 3, a freezing container; 4, an upper opening of the freezing container; 5, a sealing material; 6, a frozen rare food.

Claims (7)

[Claims] 1. 100 parts of honey and a freeze-solidifying agent 20 to 100
And the mixture (1) was added to the mixture (1), and the mixture was frozen by adding a rare food (2). 2. The method for producing frozen rare foods according to claim 1, wherein at least a part of the rare foods (2) is covered with a mixture (1) of honey and a freeze-solidifying agent. 3. The frozen rare food according to claim 1, wherein the freeze-solidifying agent is lemon juice. 4. A freezing container (3) containing 20 to 40 g of a mixture (1) of honey and a freeze-solidifying agent, to which is added a rare food (2) corresponding to a daily intake, followed by freezing. Claim 1
A frozen rare food according to any one of claims 3 to 4. 5. A freeze-solidifying agent is added to 100 parts of honey in an amount of 20 to 50 parts.
The mixture is added and mixed at a ratio of 100 parts, and after the mixture (1) and the rare foods (2) are stored in a freezing container (3), the whole freezing container (3) is frozen. Rare foods manufacturing method. 6. A method for storing at least a part of a mixture (1) of honey and a freeze-solidifying agent in a freezing container (3) and then storing a rare food (2) so as not to adhere to the inner surface of the container. 5
3. The method for producing frozen rare foods according to item 1. 7. The method for producing frozen rare foods according to claim 5, wherein the freeze-solidifying agent is lemon juice.