JP2000201634A - Propolis food composition and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce an aqueous solution type propolis food composition good in liquid-phase stability, capable of improving the texture and having putrefaction preventing performances. SOLUTION: This propolis food composition contains (A) a propolis component soluble in water alone or a mixture of water with a water-soluble solvent capable of forming hydrogen bond with the water, (B) water alone or a mixture of water with the water-soluble solvent capable of forming the hydrogen bond with the water, (C) an organic acid having >=2 carboxyl groups or the carboxyl groups and amino group and, as necessary, (D) a polyol-fatty acid ester-based emulsifying agent. The content of the component (C) is 1-150 pts.wt. based on 100 pts.wt. of the total amount of the components (A) and (B) and the content of the component (D) is 0-25 pts.wt. based on 100 pts.wt. of the total amount of the components (A) and (B).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a propolis food composition and a method for producing the same.

[0002]

2. Description of the Related Art Since ancient times, propolis, which is known as a natural antibacterial agent, is formed by collecting bees, gums, sap, plant pigment-based substances and perfume oils collected from specific parts of trees, mainly sprout, buds and bark. , Is a resinous solid material made by mixing bees' own secretions, beeswax and the like.
When this is eaten, it is hard and unsuitable as it is, so it is usually made into a solution food by solution extraction using ethyl alcohol or liquefied carbon dioxide, or the extracted is further combined with a polysaccharide or the like. Thus, it has been provided in the form of a solid food which is easily decomposed by saliva.

[0003] However, in a method for producing a propolis food using a solvent system, various contaminants are extracted at the same time, so that they are re-aggregated at the time of eating and are difficult in terms of taste. Was.

[0004] On the other hand, there has been proposed a method of producing an easy-to-eat product by extracting only water-soluble components by contacting a raw propolis mass with water, but this method cannot extract a large amount of active components. However, it lacks the unique taste of propolis and also has a problem in spoilage.

[0005] Under such circumstances, the present inventor has proposed a so-called micelle extraction method using micelles of a hydrophilic solution of a polyol / fatty acid ester emulsifier as a method for satisfying both the performance aspect and the ease of eating in component extraction. (Japanese Patent Publication No. 4-66544), and has produced a propolis food by the practice thereof.

[0006]

Under such circumstances, the present invention relates to a water-based solution-type propolis food which is stable, easy to eat, has a good texture, and has no spoilage.
It is an object of the present invention to provide a method for efficiently manufacturing this.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, have found that propolis raw mass, water alone or a mixture of water and a water-soluble solvent capable of hydrogen bonding with water. A propolis food composition containing an organic acid having two or more carboxylic acid groups or having a carboxylic acid group and an amino group and, if necessary, a polyol / fatty acid ester-based emulsifier at a predetermined ratio; It was found that the active ingredient was extracted in a solution or solubilized state, was easy to eat, and had a larger amount of active ingredients extracted than the water-extracted and micellar-extracted propolis foods produced by the prior art. In addition, the propolis food composition is added to the next step, that is, water alone or a mixture of water and a water-soluble solvent capable of hydrogen bonding with water, if necessary, after adding a polyol / fatty acid ester-based emulsifier thereto. An original propolis mass is put into a mixed solution in which an organic acid having two or more carboxylic acid groups or an organic acid having a carboxylic acid group and an amino group is uniformly dissolved or dispersed, and heated and mixed to obtain a propolis food composition stock solution. And the step of separating propolis residues from the undiluted propolis food composition solution obtained in the previous step, it has been found that efficient production can be achieved. The present invention has been completed based on these findings.

That is, the present invention provides (A) a propolis component soluble in water alone or a mixture of water and a water-soluble solvent capable of hydrogen bonding with water, and (B) water alone or hydrogen bonding with water and water. A mixture with a water-soluble solvent;
Or an organic acid having a carboxylic acid group and an amino group and, if necessary, (D) a polyol / fatty acid ester-based emulsifier, and the total amount of the components (A) and (B) Provided is a propolis food composition, wherein the content of the component (C) is 1 to 150 parts by weight and the content of the component (D) is 0 to 25 parts by weight per 100 parts by weight. .

According to the method of the present invention, the propolis food composition contains (C) a carboxylic acid group in water alone or in a mixture of water and a water-soluble solvent capable of hydrogen bonding with water. (E) in a solution obtained by dissolving or dispersing an organic acid having two or more or a carboxylic acid group and an amino group, or, if necessary, further dissolving (D) a polyol / fatty acid ester emulsifier in micelles. A step of introducing a propolis raw mass, heating and mixing to obtain a propolis food composition stock solution, and separating a propolis residue insoluble in the component (B) from the propolis food composition stock solution obtained in the preceding step. (A) obtaining a solution of a propolis component soluble in water alone or in a mixture of water and a water-soluble solvent capable of hydrogen bonding with water.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a propolis component which is soluble in water alone as the component (A) or a mixture of water and a water-soluble solvent capable of hydrogen bonding with water is given as (E) a raw propolis mass. Is not particularly limited, and may be of any origin. For example, any of Brazil, USA, Germany, China, Australia and the like can be used.

In the present invention, water alone or a mixture of water and a water-soluble solvent capable of hydrogen bonding with water is used as the component (B). Here, examples of the water-soluble solvent capable of forming a hydrogen bond with water include ethyl alcohol, propylene glycol, glycerin, D-xylose, and D-sorbitol solution. These water-soluble solvents may be used alone together with water, or may be used as a mixture of two or more kinds.

The component (C) in the present invention includes, for example, citric acid, malic acid, adipic acid, itaconic acid, succinic acid, fumaric acid, tartaric acid, glutamic acid, aspartic acid and the like.

The component (D) in the present invention includes: (i) glycerin monolaurate, glycerin monopalmitate, glycerin monostearate, glycerin monooleate, glycerin monolinoleate, glycerin monoricinoleate, etc. Fatty acid esters of glycerin,

(Ii) diglycerin monolaurate, diglycerin monopalmitate, diglycerin monostearate, diglycerin monooleate, diglycerin monolinoleate, diglycerin monolithinolate, tetraglycerin monolaurate, tetraglycerin Dilaurate, tetraglycerin = monopalmitate, tetraglycerin = dipalmitate, tetraglycerin = monostearate, tetraglycerin = distearate, tetraglycerin = monooleate, tetraglycerin = dioleate, tetraglycerin = monolinoleate, tetraglycerin = dilinoleate, tetraglycerin = Monoricinolate, tetraglycerin = diricinolate, tetraglycerin = monobehenate, tetraglycerin = dibehe Nate, pentaglycerin monolaurate, pentaglycerin dilaurate, pentaglycerin monopalmitate, pentaglycerin dipalmitate, pentaglycerin monostearate,
Pentaglycerin = distearate, pentaglycerin = monooleate, pentaglycerin = dioleate,
Pentaglycerin monolinoleate, pentaglycerin dilinoleate, pentaglycerin monolithinolate, pentaglycerin diricinolate, pentaglycerin monobehenate, pentaglycerin dibehenate, decaglycerin monolaurate, decaglycerin dilaurate, decaglycerin triglyceride, decaglycerin monopalinate Tart, decaglycerin = dipalmitate, decaglycerin = tripalmitate, decaglycerin = monostearate, decaglycerin = distearate, decaglycerin = tristearate, decaglycerin = monooleate, decaglycerin = dioleate, decaglycerin = trioleate, Decaglycerin monolinoleate, decaglycerin dilinoleate, decaglycerin Toririnorato, decaglycerol = Monorishinorato, decaglycerol = Jirishinorato, decaglycerol = Toririshinorato, decaglycerol = Monobehenato, decaglycerol = Jibehenato,
Decaglycerin = tribehenate, decaglycerin = monoisostearate, decaglycerin = sesquiisostearate, decaglycerin = diisostearate, decaglycerin = triisostearate, decaglycerin =
Fatty acid esters of polyglycerin, such as mono (12-hydroxy) stearate, decaglycerin = di (12-hydroxy) stearate, decaglycerin = tri (12-hydroxy) stearate,

(Iii) propylene glycol monolaurate, propylene glycol monopalmitate, propylene glycol monostearate, propylene glycol monooleate, propylene glycol monolinoleate, propylene glycol monoricinolate, propylene glycol monoisostearate, Propylene glycol = fatty acid esters of propylene glycol, such as mono (12-hydroxy) stearate,

(Iv) sorbitan monolaurate, sorbitan dilaurate, sorbitan monopalmitate,
Sorbitan dipalmitate, sorbitan monostearate, sorbitan distearate, sorbitan monooleate, sorbitan dioleate, sorbitan monolinoleate, sorbitan dilinoleate, sorbitan monolithinolate, sorbitan diricinolate, sorbitan monobehenate, sorbitan sorbetane sorbitan Fatty acid esters of sorbitan, such as monoisostearate, sorbitan diisostearate, sorbitan mono (12-hydroxy) stearate, sorbitan di (12-hydroxy) stearate,

(V) Sucrose = monolaurate, sucrose = dilaurate, sucrose = monopalmitate, sucrose = dipalmitate, sucrose = monostearate, sucrose = distearate, sucrose = monooleate, sucrose = Dioleate, sucrose = monolinoleate, sucrose = dilinoleate, sucrose = monoricinolate, sucrose = diricinolate, sucrose = monoisostearate, sucrose = diisostearate, sucrose = mono (12-hydroxy) stearate, sucrose Sugar = fatty acid esters of sucrose, such as di (12-hydroxy) stearate,

(Vi) Lecithins such as soybean oil lecithin and the like.

The propolis food composition of the present invention comprises the above components (A), (B), (C) and optionally (D), The content of the organic acid having two or more acid groups or having a carboxylic acid group and an amino group is defined by the component (A) and the component (B).
It is selected in the range of 1 to 150 parts by weight per 100 parts by weight of the total amount of the components. When the content of the component (C) is less than 1 part by weight, the holding power of the component (A) is weak, and when it exceeds 150 parts by weight, it is extremely difficult to form a uniformly stable composition. From the viewpoint of both the holding power of the component (A) and the stability of the composition, the preferred content of the component (C) is 5 to 100 per 100 parts by weight of the total amount of the components (A) and (B).
It is preferably in the range of 10 parts by weight, more preferably 10 to 75 parts by weight.

On the other hand, the content of the polyol / fatty acid ester-based emulsifier of the component (D) added as required
It is selected within a range of 25 parts by weight or less per 100 parts by weight of the total amount of the components (A) and (B). When the content of the component (D) exceeds 25 parts by weight, it becomes extremely difficult to form a composition having uniformity. (D)
When the component is required, from the viewpoints of both the solubilizing power of the component (A) and the shape stability of the composition, the preferable content of the component (D) is Total amount 100
0.1 to 10 parts by weight per part by weight,
A range of from 5 to 5 parts by weight is preferred.

Next, a method for producing the propolis food composition of the present invention will be described. First, the component (E) is added to the solution obtained by uniformly dissolving or stably dispersing the component (C) or the component (C) and the component (D) in the component (B), and then added under normal pressure or pressure. 50-150 ° C, preferably 6
The mixture is thoroughly mixed and stirred at 0 to 75 [deg.], And may be combined with the softening and micronization of the component (E). The components (B) and (C) are further brought into contact with the component (D) to obtain a water-soluble compound. component,
Alternatively, a stock solution of a propolis food composition comprising a mixture of a water-soluble component and an oil-soluble component is obtained.

Thereafter, the mixture is filtered under normal pressure, pressure or reduced pressure using a filter paper, a filter cloth, a wire mesh or the like in the same temperature range, and (B)
By separating the insoluble propolis residue in the components,
(B) A solution of a propolis component soluble in the component is collected.
Thereby, the propolis food composition of the present invention can be obtained. Hereinafter, examples of the present invention will be described with reference to the results of panel tests.

[0023]

[Example 1] 60 parts by weight of water and 40 parts by weight of malic acid were charged into an open-type mixer equipped with a stirrer, a thermometer and a heating device, and stirred at 60 ° C under normal pressure for 10 minutes. ,
A clear and colorless homogeneous solution was prepared. Next, 20 parts by weight of the original Brazilian propolis lump was charged, and the pressure was reduced to 60 to 70 under normal pressure.
Stirring was performed at 2 ° C. for 2 hours, and the mixture was brought into contact with each other to obtain a stock solution of a propolis food composition comprising a solution of a water-soluble propolis component and an insoluble propolis residue. Thereafter, the resulting propolis food composition stock solution is filtered under normal pressure at 70 ° C. through a 200-mesh wire net to separate insoluble propolis residues in the propolis food composition, thereby producing a red-brown liquid propolis food composition. did.

Example 2 35 parts by weight of water, 35 parts by weight of D-xylose and 30 parts by weight of glycine were charged into a closed mixer equipped with a stirrer, a thermometer and a heating device, and the mixture was heated at 80 ° C. under normal pressure. Stirring was performed for 10 minutes to prepare a homogeneous solution. Then, 30 parts by weight of a raw propolis mass from Australia is added, and mixed and contacted under a pressure of 3 kg / cm ² at 70 to 80 ° C. for 1 hour with stirring to obtain a solution of a propolis component soluble in an aqueous D-xylose solution. And a stock solution of a propolis food composition containing insoluble propolis residues. Thereafter, the resulting propolis food composition stock solution was treated under reduced pressure of 50 mmHg for 6 hours.
Filtration was performed at 0 to 70 ° C. using No. 2 filter paper, and the insoluble propolis residue in the propolis food composition was separated to produce a red-brown liquid propolis food composition.

Example 3 70 parts by weight of water and 30 parts of citric acid were added to a closed mixer equipped with a stirrer, a thermometer and a heating device.
Parts by weight and 1 part by weight of tetraglycerin = monooleate were charged and stirred at 60 ° C. for 30 minutes under normal pressure to prepare a milky translucent homogeneous solution. Next, 20 parts by weight of the original Brazilian propolis lump was charged, and 65 to 75 under normal pressure.
The mixture was brought into contact with stirring at a temperature of 1 ° C. for 1 hour to obtain a stock solution of a propolis food composition containing a solution of a water-soluble propolis component and an insoluble propolis residue. Thereafter, the resulting propolis food composition stock solution was filtered through a No. 2 filter paper and a filter cloth under normal pressure to 5 kg / cm ² under pressure to separate insoluble propolis residues in the propolis food composition. A brown liquid propolis food composition was produced.

[Comparative Test Examples I and II] The same component extraction and filtration operations as in Example 3 were carried out without using the organic acid as the component (C) and based on the following raw materials. Comparative Example I: 20 parts by weight of Brazilian original propolis, 70 parts by weight of water, 30 parts by weight of glycerin and 1 part by weight of tetraglycerin monooleate Comparative Example II: 20 parts by weight of an original Brazilian propolis, 70 parts by weight of water Parts, 30 parts by weight of gluconic acid and 1 part by weight of tetraglycerin monooleate

[Examples 4 to 10] Hereinafter, a raw propolis mass, a solvent, a predetermined organic acid and, if necessary, a polyol
Seven types of propolis food compositions were produced in the same manner as in Examples 1, 2, and 3, except that the type and ratio of the fatty acid ester-based emulsifier were changed. Table 1 lists the raw material mixing ratios and production methods of the seven types of propolis food compositions.

[0028]

[Table 1]

Example 11 Ten types of propolis food compositions obtained in Examples 1 to 10 and two types of propolis food compositions obtained in Comparative Examples I and II were each placed in a Petri dish in an amount of 50 g, followed by 200 After covering with a mesh tetron cloth net, it was allowed to stand for 3 months in a room at 20 ° C., 60% RH and constant temperature and humidity where general viable bacteria were present. Subsequently, a tetron cloth net was taken, and the change in appearance after 3 months was observed. Then, the surface layer was attached to an inspection medium (however, a food stamp manufactured by Nissui Pharmaceutical Co., Ltd. was used) and cultured at 37 ° C. for 24 hours.

The results are shown in Table 2. As shown in Table 2, the propolis food composition of the present invention was completely stable in liquid properties, and did not show any bacterial generation due to spoilage even though it was aqueous.

[0031]

[Table 2]

[Panel Test Example 1] From men and women between the ages of 20 and 70, 120 men and women with symptoms of hypertension were randomly selected as subjects, and the 10 species obtained in Examples 1 to 10 were used as subjects. An aqueous beverage was prepared by adding 1.0 g of the propolis food composition and 1.0 g of the two propolis food compositions obtained in Comparative Examples I and II to 100 ml of water.
The food texture was investigated by having a human subject drink it. Then,
Each person was allowed to drink only the required amount of sake (however, using laurel wreath grade 1 made by Okura Sake Brewery Co., Ltd.), and they were asked about their mood after 3 hours.

The results of the investigation are shown in Table 3, which shows that the propolis food composition of the present invention has an excellent texture and a very good performance expressing effect as compared with the propolis food compositions of Comparative Examples I and II. Was confirmed.

[0034]

[Table 3] * 1 The evaluation criteria for texture during drinking are as follows. ◎… 8 or more of 10 tastings felt good in both taste and refreshment ○… 7 or more of 10 tastings felt good in refreshing and good in taste 5 or less △: 5 or more out of 10 tastings felt good in taste and 5 or less in refreshing feeling * 2 3 hours after drinking The evaluation criteria for the later mood are as follows. A: All 10 tastings felt tired and refreshed B: 7 to 9 of the 10 tastings felt tired and refreshed C: 10 6 or less of the tastings who felt tired and felt refreshed

[Panel Test Example 2] 120 men and women having both symptoms of chronic rhinitis and hay fever were randomly selected as subjects from men and women aged 15 to 65 years old.
10 and 10 propolis food compositions obtained in Comparative Examples I and II.
An aqueous beverage was prepared by adding 5 g to 100 ml of water, and 10 subjects were allowed to drink one beverage three times a day, three times a day in the morning, noon, and night, for three consecutive months. Thereafter, they were asked if they felt that the symptoms of chronic rhinitis and hay fever were on the way to improvement.

The results of the investigation are shown in Table 4, which shows that the propolis food composition of the present invention was prepared using the propolis food composition of Comparative Example I produced by the conventional micelle extraction method and the oxyacid having one carboxylic acid group. It was found that the propolis food composition of Comparative Example II in which the additive was blended had an excellent performance manifesting effect.

[0037]

[Table 4] * 1 The criteria for evaluating changes in the symptoms of chronic rhinitis are as follows. ◎… 10 tastings all felt that the symptom turned to good ○○ 9 out of 10 tastings felt that the symptom went to the good ▲ out of 10 tastings 6 or less who felt that the symptom had improved. * 2 The evaluation criteria for changes in the symptoms of hay fever are as follows. ◎: All of the 10 tastings felt that the symptoms were reduced ○: 7 to 9 of the 10 tastings felt that the symptoms were reduced △: Symptoms were reduced of the 10 tastings 6 who felt that
Person or less

[0038]

As described above, the propolis food composition of the present invention and the method for producing the same are characterized in that the aqueous homogenous solution or the solution in which a polyol / fatty acid ester-based emulsifier is further dissolved in micelles is used. By uniformly dissolving or dispersing an organic acid having two or more acid groups or coexisting a carboxylic acid group and an amino group, while suppressing elution of unnecessary contaminants contained in the original propolis mass The active ingredient is extracted to maintain a uniform liquid phase state and to impart rot preventing property, thereby enhancing the performance manifestation effect. Therefore, by implementing the present invention, it is possible to provide a more reliable water-based propolis ingredient-containing food which has improved texture and storage stability.

Claims (4)

[Claims] 1. A propolis component which is soluble in (A) water alone or a mixture of water and a water-soluble solvent capable of hydrogen bonding with water,
(B) water alone or a mixture of water and a water-soluble solvent capable of hydrogen bonding with water, (C) an organic acid having two or more carboxylic acid groups or having a carboxylic acid group and an amino group, and, if necessary, Containing (D) a polyol / fatty acid ester-based emulsifier, and having a total amount of 10 parts (A) and (B).
A propolis food composition, wherein the content of the component (C) is 1 to 150 parts by weight and the content of the component (D) is 0 to 25 parts by weight per 0 parts by weight. 2. (B) in water alone or in a mixture of water and a water-soluble solvent capable of hydrogen bonding with water, (C) having two or more carboxylic acid groups or having a carboxylic acid group and an amino group Dissolving or dispersing one or more of the organic acids, or, if necessary, adding (E) the raw propolis mass to a solution in which (D) a polyol / fatty acid ester emulsifier is dissolved in micelles. Heating and mixing to obtain a propolis food composition stock solution; and separating the propolis food composition stock solution obtained in the preceding step from the propolis residue insoluble in the component (B) to obtain (A) water alone Or obtaining a solution of a propolis component soluble in water and a mixture of water and a water-soluble solvent capable of hydrogen bonding with water. 3. The method of claim 1, wherein the organic acid is citric acid.
A propolis food composition according to claim 1. 4. The method of claim 2, wherein the organic acid is citric acid.
The method for producing a propolis food composition according to the above.