JPH01215268A - Production of transparent royal jelly drink - Google Patents

Abstract

PURPOSE:To obtain the title drink containing an active ingredient in high concentration, having excellent transparency, by adding ethyl alcohol to suspension of royal jelly, treating the suspension at specific concentration, temperature and pH to prepare a solution and using the solution to give a drink. CONSTITUTION:Water is added to royal jelly to give suspension, to which ethyl alcohol is added to give >=0.5% solution. The solution is then kept at 45-70 deg.C for 5min, rapidly cooled to <=40 deg.C and incorporated with an aqueous solution of sodium carbonate, etc. into pH4.5-7.0. Then insoluble components are removed by, e.g. centrifugal separation to give a transparent royal jelly solution, which, for example, is mixed with a raw material for drinking, such as thermally sterilized fruit juice to give the aimed drink.

Description

DETAILED DESCRIPTION OF THE INVENTION OBJECT OF THE INVENTION A-Jal jelly is a milky white viscous substance secreted by worker bees of honey bees, and is food for larvae to become queen bees.

Honey bee larvae hatch from the same egg, but depending on whether they are fed honey or royal jelly, they can become worker bees or queen bees.0 Queen bees are several times larger than worker bees. They are large, have a lifespan several tens of times longer, and are extremely vital. On top of that,
While worker bees do not have the ability to lay eggs, they have a very strong ability to lay eggs. Royal jelly, which gives queen bees tremendous abilities, is used as a health and natural food and is traded as an expensive food.

The ingredients of royal jelly are approximately 67% water, 15-17% proteins including sugar, 12-13% carbohydrates, and 14-5% fat.
%, minerals such as galax 1.3%, amino*0
．． It is said to be 2 to 0.3%, and the vitamins are B1, B2, nicotinic acid, pantothenic acid, and vitamin 88% B + 2.
It contains soluble vitamins such as B group and acetylcholine, biotin, and inositol. Royal jelly is
Currently, it is generally sold in a frozen or freeze-dried state at a very high price.

The present invention relates to a beverage using such royal jelly, and is utilized when producing a transparent royal jelly beverage that contains a large amount of the active ingredient of royal jelly.

L Fuxia and 1 0-yal jelly, also called hole, is a milky white viscous substance rich in protein. - Therefore, it is a difficult material to use as a raw material for foods that require transparency, such as beverages.

The active substance in royal jelly is called the R substance, and much research has been done for a long time, but it is still unclear exactly what kind of substance gives the queen bee its extraordinary abilities. However, in the Royal Jelly Fair Trade Code, 10-hydroxydecenoic acid is used as an indicator substance to determine the purity of royal jelly, and raw royal jelly is
．． It states that it must be present at least 4%, and at least 3.5% in dried royal jelly.

Royal jelly is supplied fresh or frozen and is consumed as is, but it is perishable and must be stored in the refrigerator, making it difficult to handle.
It is also difficult to ingest as it is because it is viscous and has a distinctive odor. Therefore, it is processed into a powder by freeze-drying or mixed with sugars, honey, etc. to make it easier to ingest. Furthermore, the thus treated product is further filled into microcapsules or made into tablets.

Furthermore, royal jelly is also mixed into drinks. Known examples of such beverages include wine, liqueur, flower liquor, and soft drinks.

Beverages using conventional royal jelly are, for example, published in Japanese Patent Application Publication No. 6
No. 0-153781, "Royal Jelly Beverage", just as honey and royal jelly are mixed and diluted with water, the beverage raw materials and royal jelly are simply mixed and diluted as necessary to make a beverage.

The beverage obtained in this way is heat sterilized and filled into bottles, etc., but royal jelly is not only expensive, but also contains protein, so if too much is added, it becomes cloudy, and the resulting turbidity must be removed by centrifugation. Even if a clear solution is obtained by separation, it becomes cloudy and precipitates when heated for sterilization, so it has not been possible to add a large amount of royal jelly.

In addition, after suspending royal jelly in water and extracting the active ingredients, the turbidity is removed by centrifugation and a clear solution is also recovered. It contains less active ingredients.

Therefore, the conventional a-yal jelly drink costs 50 to 300 B (50+) in terms of raw royal jelly per bottle.
It contained only 0.1-0.6% of royal jelly per bottle.

The inventors of this invention longed to develop a beverage that contains the active ingredients of royal jelly in a high concentration and is transparent. It has been discovered that the object can be achieved by simultaneously carrying out the following steps: suspending in an ethyl alcohol solution with a concentration within a certain range, heating and extracting, and adjusting the pH within a certain range after extraction. completed.

By preparing a beverage using a royal jelly solution obtained by extracting the active ingredients of royal jelly at a high concentration in this manner, a transparent royal jelly beverage containing a large amount of lO-hydroxydecenoic acid was obtained. That is, the royal jelly beverage produced according to the present invention has a cost of 500 to 1,000 per bottle in terms of fresh royal jelly, for example.
The lid can contain mg or more. Moreover, this royal jelly beverage did not become cloudy even when heated and sterilized when filling into containers such as bottles, and a transparent beverage was obtained.

``Structure of the Invention'' 1. This invention involves suspending royal jelly in water to make a suspension, adding ethyl alcohol to make the ethyl alcohol concentration 0.5% or more, and heating it to a temperature of 45 to 70°C. The active ingredients of royal jelly are extracted by holding for more than 6 minutes, and after extraction, the royal jelly is immediately cooled to below 40°C, the pH is adjusted between 4.5 and 7.0, and insoluble components are removed to make it transparent. The present invention provides a method for producing a transparent royal jelly beverage, in which a beverage is prepared using the transparent royal jelly extract.

That is, the present invention consists of two steps. 1st
The step is a step of extracting the active ingredients of royal jelly to obtain a transparent royal jelly extract, and the second step is a step of preparing a beverage using this transparent royal jelly extract.

Royal jelly used as a raw material is not limited to fresh royal jelly, but may also be frozen or freeze-dried.

In the first step, water or warm water and ethyl alcohol are added to royal jelly and suspended to form a royal jelly suspension containing 0.5% or more of ethyl alcohol. Addition of ethyl alcohol improves the recovery rate of 10-hydroxydecenoic acid in the extract, as seen in Test Example 3 and δ. Next, this royal jelly suspension is extracted by stirring at a temperature of 45 to 70°C for 5 minutes or more, and then immediately cooled to a temperature of 40°C to room temperature. If the extraction temperature is low, turbidity may not be removed, and if the temperature is high, a precipitate may form. Note that after the extraction process, it should be immediately cooled to below 40°C to prevent deterioration due to heat.

Next, pl is adjusted using an aqueous solution of sodium carbonate or sodium bicarbonate with a concentration of about 5 to 10%, and p
H4, 5 to 7.0. Adjusting the pH improves the transparency of the extract, as seen in Test Example 6, for example.

After adjusting the pH, insoluble components are removed by centrifugation to obtain a transparent royal jelly solution.

Next, in the second step, after heating and sterilizing the beverage raw material, the above-mentioned royal jelly solution is added to prepare a beverage solution. The beverage raw materials used here include, for example, sugar, glucose, fructose,
Fructose glucose liquid sugar, honey, fruit juice, coffee, Western liquor,
It refers to the raw materials used in ordinary drinks such as water, and is mixed and dissolved according to conventional methods to make drinks. These raw materials are mixed and dissolved, the pH is adjusted if necessary, a transparent royal jelly solution is added, and the mixture is stirred to obtain a uniform state to obtain a beverage solution.

Next, the beverage solution is heat sterilized to a predetermined temperature and then acetically or hot-filled into containers such as bottles or cans to obtain a royal jelly beverage.

"Effects of the Invention" Next, in order to see the effects of the present invention, the results of a test conducted using domestic raw royal jelly having the general ingredients shown in Table 1 will be explained.

The amount of 10-hydroxydecenoic acid per 100g of 200-yal jelly was 2,000a+g.

'Test Example 1 Royal jelly was suspended in water and 0.5.1.0.2.0
．． The turbidity of a 5.0% suspension was visually determined and the results are shown in Table 2.

Note that the pH of each suspension was in the range of 3.4 to 3.6.

(++ ÷: Very cloudy, ÷+: Cloudy, +: Slightly cloudy,
±: Slight cloudiness, -2 No cloudiness) Test Example 2 0-Yal jelly was suspended in water and then centrifuged to give a 100%
■ A transparent extract containing 20 Akebono 8 of 10-hydroxydecenoic acid per liter (containing 1% as royal jelly) was prepared.
Table 3 shows the results of measuring the 10-hydroxydecenoic acid content and visual turbidity when heated for 10 minutes. The temperature display is the same as in Table 2, and the residual rate is calculated by calculating the content of 10-hydroxydecenoic acid in the extraction solution before heating by 100.
This is the rate when expressed as %.

Table 3 10-hydro in royal jelly extract Test Example 3 O-royal jelly was suspended in water to form a 5% suspension. This suspension was extracted as it was and with 1% ethyl alcohol added thereto at 60°C for 30 minutes, then immediately cooled to room temperature and adjusted to pH 5.1 with 10% sodium carbonate solution. After adjustment, 5,000rp
Table 4 shows the results of determining the 10-hydroxydecenoic acid content, recovery rate, and visual turbidity after centrifugation at n+ for 10 minutes. Note that the "suspension" in the table is simply suspended in water before the extraction operation, and the recovery rate is calculated by calculating the amount of lO-hydroxydecenoic acid at this time by 100%.
This is the ratio calculated as a percentage. In addition, "water extraction" is the result when ethyl alcohol is not added to the royal jelly suspension, and "ethyl alcohol solution extraction" is the result when 1% ethyl alcohol is added to the royal jelly suspension before extraction processing. This is the result.

Table 4 Depends on extraction conditions! Recovery rate test example 4 of 0-hydroxydecenoic acid Suspend 0-yal jelly in water to make a 5% suspension, add 5-10% sodium carbonate water WJB to this and adjust the pH.
t1! After adjusting the pH to 3.5 to 6.7, the pH was 10.0.
Centrifugation was performed at 00 rpm for 15 minutes, and the turbidity of the supernatant was visually determined, and the results were as shown in Table 5.

Table 5 Suspension state test example 5 after pH adjustment 0-Yal jelly was made into a suspension of 2 and 10%, and ethyl alcohol was added to the suspension to give a concentration of 1 and 5%, and one without additives. was extracted at 60°C for 30 minutes,
Immediately cool to room temperature and pip with 10% sodium carbonate solution.
Adjust the H to 5.20 and set the speed to 7,000 rpm.
The optical transmittance (OD) and visual turbidity of the extract solution (before heat sterilization) that was centrifuged at + for 1θ minutes and the extract solution that was heat sterilized at 80°C for 15 minutes (after heat sterilization) The recovery rate of lO-hydroxydecenoic acid after heat sterilization was determined as shown in Table 6.
This is a value measured assuming that the suspension of royal jelly in water is 0%.

When the royal jelly concentration is 10% or more, even if the ethyl alcohol concentration is increased, the recovery rate of lO-hydroxydecenoic acid is lower than when the royal jelly concentration is 2%. It is preferable to extract using a suspension.

Test Example 6 O-yal jelly is suspended in water at 60°C to make a 2% suspension. Add ethyl alcohol to this solution to make the ethyl alcohol concentration 1%. This was left closed for 30 minutes at 60 and 75°C to extract the active ingredients of royal jelly, and then heated for 10 minutes.
Adjust the pH by adding % sodium carbonate solution, and adjust the pH to 7.
The extract was centrifuged at 000 rpm+w for 6 minutes to obtain an extract. −
This extract was heated to 80°C for 15 minutes to sterilize it, and
Table 7 shows the results of measuring the recovery rate of O-hydroxydecenoic acid. In addition, the 0% of the extract before and after heat sterilization
The results of measuring D and visual turbidity are also shown at the same time. In the table, ``MUKIN'' in the column ``PL'' indicates ``P'' with a sodium carbonate solution.
This is the result when H1t is not adjusted, and the p of this
H was 4.41. In addition, the extraction temperature column serves as a control for extracting at 60° C. for 30 minutes using a 2% suspension of Royal Jelly 〇” to which no ethyl alcohol was added.

Test Example 7 0-Yal Jelly was made into a 5% suspension, and this suspension was extracted as it was (alcohol concentration θ%) and ethyl alcohol was added to make a 1% concentration at 45°C for 30 minutes, and then immediately brought to room temperature. Cool and pH with 10% sodium carbonate solution.
adjusted to 4.5 and 5.0, and 15 at 7,000 rpm.
The turbidity was measured visually and with a turbidity meter (TB) when centrifuged for one minute and when treated in the same manner at 20°C, and the results are shown in Tables 8 and 9.

TB is the turbidity measured using a turbidimeter with water as 0% and royal jelly suspension before centrifugation as 100%.

Based on the results of Test Examples 6 and 7, the extraction temperature should be 45°C or higher, preferably 60°C or higher, but if the temperature is too high, the active ingredients of royal jelly may change in quality due to heat or become cloudy, so it should be lower than about 70°C. Try not to make it too expensive.

Test Example 8 Ethyl alcohol was added to a 5% suspension of O-Yal Jelly to make a 2% solution, extracted at 60°C for 30 minutes, cooled to room temperature, and diluted with 10% sodium carbonate solution to pH 5.
, 2, the transparency of the separated liquid was visually determined under the conditions of centrifugation using a centrifuge with a diameter of about 10 cm, and the results are shown in Table 10.

Table 10 In other words, the time opening of centrifugation after extraction processing is determined by the number of revolutions, and there is a relationship of 01.000/1 of rotation.

1 and 11 For example, as shown in Test Example 1, royal jelly becomes cloudy white when suspended in water, and the cloudiness becomes more severe as the amount increases. Moreover, even if such turbidity is removed by centrifugation and a clear solution is obtained, as seen in Test Example 20, when heated for sterilization, cloudiness occurs again. Therefore, there is a limit to the amount of royal jelly contained in a transparent drink using royal jelly, and it has been impossible to add a large amount of royal jelly.

In addition, even if a relatively large amount of royal jelly is used to dissolve the active ingredients in water and the insoluble ingredients are removed by centrifugation, it is still effective in water, as seen in the example of water extraction in Test Example 3. The extraction rate of the ingredients was poor and the product was very expensive. Therefore, preservatives are used in some products without sterilization to prevent clouding due to heating. However, the use of preservatives has become a fatal drawback for royal jelly drinks aimed at maintaining health.

According to the knowledge obtained by the inventors of this invention, the royal jelly suspension has a pH of 4.4 as seen in Test Example 4.
At a pH of ~4.9, the degree of turbidity became considerably lighter than at pH values below that level. Further, at pH 5.2 or higher, a clear liquid with no turbidity was obtained. This not only indicates that royal jelly proteins have properties that are quite different from milk proteins and vegetable proteins, which have isoelectric points around pH 4-5, but also that they become less turbid when processed at pH 4.5 or above. It is also shown that an extract can be obtained.

In addition, even if the pH is changed as shown in Test Example 6,
Although it does not have much effect on the recovery rate of 10-hydroxydecenoic acid, it is desirable to process at a high pH from the viewpoint of transparency.However, if the pH is higher than 7.0, it may cause not only taste but also deterioration such as coloring. Avoid setting the value higher than this.

In addition, as seen in the ethyl alcohol solution extraction in Test Example 3 and in Test Example 5, the addition of ethyl alcohol
The recovery rate of 0-hydroxydecenoic acid was dramatically improved.

Furthermore, as seen in Test 7, extraction treatment at a temperature lower than 40° C. leaves turbidity, and as seen in Test Example 2, at too high a temperature, there is a risk of clouding.

That is, the present invention provides royal jelly extraction conditions such as extraction temperature, use of ethyl alcohol, and extraction solution i.
)H, etc., and conditions were established to obtain a transparent royal jelly extract and, at the same time, obtain a high extraction rate of lO-hydroxydecenoic acid, which is an indicator substance for the active ingredient of royal jelly.

"Example" Next, an example will be explained.

Example 1 2 parts of domestically produced royal jelly (parts by weight, the same applies hereinafter) to 60
15 parts of warm water at °C and pharmacopoeia ethyl alcohol (99,5%
) was added and stirred to obtain a suspension of royal jelly, which was heated to 65° C. with stirring and held at that state for 30 minutes for extraction treatment.

Next, the temperature of the solution was cooled to 40°C, and the pH was adjusted to 5.2 using a 10% aqueous sodium carbonate solution.Then, centrifugation was performed for 20 minutes using a centrifuge at 6,000 rpm. Insoluble components were separated to obtain a clear supernatant. Water was added to this supernatant liquid to make 25 parts to obtain a transparent royal jelly solution.

This royal jelly solution contained 160 B of 10-hydroxydecenoic acid per 11 grams.

Example 2 12 parts of water and 0.15 parts of pharmacopoeial ethyl alcohol (99.5%) were added to 1 part of domestically produced frozen royal jelly, and the royal jelly was sufficiently suspended using a stirrer. Then,
After adjusting the pH to 5.10 using a 5% aqueous sodium carbonate solution, the mixture was placed in a jacketed stainless steel pot, stirred while heating, and held at 60° C. for 30 minutes for extraction. Then, it was cooled to room temperature and centrifuged in a continuous centrifuge for 25 minutes. OO
A clear supernatant was obtained by centrifugation at Orpm. Water was added to this supernatant liquid to make a total of 15 parts to obtain a transparent royal jelly solution. The content of lO.hydroxydecenoic acid per ml of this transparent royal jelly solution was 12B.

Example 3 Two parts of Ringsei royal jelly and one part of Korean ginseng (Ginseng root) extract concentrated into a paste were placed in a stainless steel container, and 23,125 parts of 75°C and pharmacopoeia ethyl alcohol (99.5%) were added. 0.5 part was added and stirred and suspended to obtain a royal jelly suspension. The container containing this royal jelly suspension was heated at 65℃ for 3 hours while being heated in a fl bath.
The extraction process was performed by stirring for 20 minutes. A cooling pipe was installed to prevent ethyl alcohol from escaping. Immediately after extraction, cool to room temperature, adjust pH to 5.2 with 10% aqueous sodium carbonate solution, and then adjust to 5.00 O.
The mixture was centrifuged for 20 minutes using a centrifuge at rpm, and the supernatant was separated to obtain a royal jelly solution. This royal jelly solution was clear and contained 150 mg/ml of 10-hydroxydecenoic acid. This was used as a beverage raw material.

Example 4 10 parts of high fructose sugar, 10 parts of honey, 0.1 part of citric acid, and 0.5 part of vitamin mix were added to 80 parts of the transparent royal jelly 11 liquid obtained in Examples 1 to 3, dissolved, and heated to 85°C. The mixture was sterilized by heating and filled into bottles to obtain a royal jelly beverage. This royal jelly drink remained clear and did not become cloudy even after being stored at 5°C for 12 months.

Example 5 Add 16 parts of water and 061 parts of pharmacopoeial ethyl alcohol (99.5%) to 4 parts of raw royal jelly, stir while heating in a hot water bath to 65°C to make a suspension of royal jelly, and at that temperature The mixture was kept for 30 minutes for extraction treatment. After extraction, cool to 40°C and adjust pH to 6 with 1liF 10% sodium carbonate solution.
．． The mixture was then centrifuged using a centrifuge at 6.00 rpm to remove the precipitate to obtain a transparent royal jelly solution.

This royal jelly solution was concentrated under reduced pressure at 60°C to approximately double the concentration, and powdered dextrin 4 was added to this.
A portion of the powder was added and spray-dried to obtain a powdered beverage containing 26% of royal jelly extract components based on solid content. When added to water, this powdered drink dissolved and became a clear royal jelly drink.

Patent applicant: Morinaga & Co., Ltd.

Claims (1)

[Claims] Ethyl alcohol is added to the royal jelly suspension to make the ethyl alcohol concentration 0.5% or more, and this is adjusted to 45-7%.
The active ingredients of royal jelly are extracted by keeping it at 0℃ for 5 minutes or more, and after extraction, it is immediately cooled to below 40℃, and then the pH is adjusted between 4.5 and 7.0, and then the insoluble components are removed. A method for producing a transparent royal jelly beverage, comprising: preparing a transparent royal jelly solution by preparing a beverage using the transparent royal jelly solution.