JP2008118869A - Royal jelly-containing beverage composition - Google Patents
Royal jelly-containing beverage composition Download PDFInfo
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- JP2008118869A JP2008118869A JP2006303483A JP2006303483A JP2008118869A JP 2008118869 A JP2008118869 A JP 2008118869A JP 2006303483 A JP2006303483 A JP 2006303483A JP 2006303483 A JP2006303483 A JP 2006303483A JP 2008118869 A JP2008118869 A JP 2008118869A
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- royal jelly
- beverage composition
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- lactoferrin
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- 229940109850 royal jelly Drugs 0.000 title claims abstract description 57
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 239000000203 mixture Substances 0.000 title claims abstract description 23
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 23
- 238000001556 precipitation Methods 0.000 claims abstract description 10
- 108010063045 Lactoferrin Proteins 0.000 claims description 13
- 102000010445 Lactoferrin Human genes 0.000 claims description 13
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims description 13
- 229940078795 lactoferrin Drugs 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 230000002401 inhibitory effect Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000008213 purified water Substances 0.000 description 10
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- 230000015572 biosynthetic process Effects 0.000 description 8
- 239000003814 drug Substances 0.000 description 8
- 235000015165 citric acid Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 4
- 239000004299 sodium benzoate Substances 0.000 description 4
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- 239000000284 extract Substances 0.000 description 3
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- 230000007774 longterm Effects 0.000 description 3
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
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- 150000007524 organic acids Chemical class 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 239000013049 sediment Substances 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 108010026206 Conalbumin Proteins 0.000 description 1
- LHQIJBMDNUYRAM-AWFVSMACSA-N D-erythro-biopterin Chemical compound N1=C(N)NC(=O)C2=NC([C@H](O)[C@H](O)C)=CN=C21 LHQIJBMDNUYRAM-AWFVSMACSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- LHQIJBMDNUYRAM-UHFFFAOYSA-N L-erythro-Biopterin Natural products N1=C(N)NC(=O)C2=NC(C(O)C(O)C)=CN=C21 LHQIJBMDNUYRAM-UHFFFAOYSA-N 0.000 description 1
- 208000019914 Mental Fatigue Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 101710180012 Protease 7 Proteins 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 102000004338 Transferrin Human genes 0.000 description 1
- 108090000901 Transferrin Proteins 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004102 animal cell Anatomy 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical class O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- -1 drinks Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
本発明は、ローヤルゼリーを配合した飲料組成物に関し、医薬品、医薬部外品及び食品の分野に応用することができる。 The present invention relates to a beverage composition containing a royal jelly and can be applied to the fields of pharmaceuticals, quasi drugs and foods.
ローヤルゼリーは古くから栄養価の高い生薬として、健康食品や医薬品として利用されてきた。その効果としては抗腫瘍、高脂血症や糖尿病の予防・改善、精神的疲労の予防・改善、抗酸化、老化抑制など種々の生理活性作用が報告されている（非特許文献１参照）。ローヤルゼリーは蜜蜂の働き蜂が女王蜂の餌として咽喉腺から分泌する微量の乳白色クリーム状の物質であり、その化学的組成は、産地により多少の差異があるものの、一般的に水分約６５%、蛋白質９〜１７％、脂質３〜８％、糖質約１２％と報告されている。そして、ローヤルゼリー特有の成分としては、１０―ヒドロキシ−δ−２デセン酸、パロチン様物質、ビオプテリンなどが知られているが、その優れた有効性は、個々の成分単独の生理活性の相加作用ではなく、含有されている多くの栄養素が相乗的に作用すると報告されている（非特許文献２参照）。 Royal jelly has long been used as a health food and medicine as a herbal medicine with high nutritional value. As its effect, various physiologically active effects such as antitumor, prevention / improvement of hyperlipidemia and diabetes, prevention / improvement of mental fatigue, antioxidant, aging inhibition and the like have been reported (see Non-Patent Document 1). Royal jelly is a small amount of milky white cream-like substance secreted from the throat gland by the bees working as queen bees, and its chemical composition is generally about 65% water and protein 9 although there are some differences depending on the place of production. It is reported to be ˜17%, lipids 3-8%, carbohydrates about 12%. As components unique to royal jelly, 10-hydroxy-δ-2decenoic acid, a parotin-like substance, biopterin, and the like are known, but their excellent effectiveness is an additive action of physiological activities of individual components alone. However, it is reported that many contained nutrients act synergistically (see Non-Patent Document 2).
ローヤルゼリーは、医薬品、医薬部外品及び食品の分野に属する各種飲料に配合されているが、そのまま添加した場合、含有されている蛋白質、脂質等が製造時の加熱殺菌によって凝集・沈殿を起したり、また、飲料のｐＨや他の配合成分であるクエン酸、乳酸などの酸類、多価フェノール、金属イオン等の影響によって、経時的に凝集、沈殿、相分離等を起こすことがある。飲料中のローヤルゼリーに起因する沈殿物は、成分の有効性等に直接影響するものではないが、異物として消費者からのクレームの対象となることもあり、商品性という点では好ましいものではなかった。 Royal jelly is blended in various beverages belonging to the fields of pharmaceuticals, quasi-drugs and foods, but when added as it is, the contained proteins, lipids, etc. cause aggregation and precipitation by heat sterilization during production. In addition, aggregation, precipitation, phase separation, etc. may occur over time due to the influence of the pH of the beverage and other ingredients such as citric acid and lactic acid, polyhydric phenols, metal ions, and the like. Precipitates resulting from royal jelly in beverages do not directly affect the effectiveness of the ingredients, etc., but may be subject to complaints from consumers as foreign substances, which is not preferable in terms of merchantability .
そこで、従来より、ローヤルゼリーを飲料等に配合する場合には、その飲料製品の外観を損なわないように、ローヤルゼリーのエチルアルコール抽出画分のみを添加する方法（特許文献１参照）、プロテアーゼにより可溶化処理する方法（特許文献２参照）などが提案されている。また、他の方法としては、前処理として高濃度の分散剤と混合後、超音波ホモジナイザーや高圧ホモジナイザー等の強力な分散装置を必要とする方法がある（特許文献３及び４参照）。 Therefore, conventionally, when royal jelly is blended in beverages and the like, a method of adding only the ethyl alcohol extract fraction of royal jelly so as not to impair the appearance of the beverage product (see Patent Document 1), solubilized by protease A method of processing (see Patent Document 2) has been proposed. As another method, there is a method that requires a powerful dispersing apparatus such as an ultrasonic homogenizer or a high-pressure homogenizer after mixing with a high concentration dispersant as a pretreatment (see Patent Documents 3 and 4).
しかし、ローヤルゼリーのエチルアルコール抽出画分だけを添加した場合では、ローヤルゼリーの重要な要素である蛋白質成分が除去されてしまうことになる。このように、従来から知られているローヤルゼリー含有飲料の調製方法は、煩雑な工程や装置を要し、必ずしも簡便なものではなく、且つ、ローヤルゼリーの一部の有効成分のみを含有する方法であった。 However, when only the ethyl jelly extract fraction of royal jelly is added, the protein component which is an important element of royal jelly will be removed. Thus, conventionally known methods for preparing royal jelly-containing beverages require complicated steps and equipment, are not always simple, and contain only a part of the active ingredients of royal jelly. It was.
本発明は、ローヤルゼリーの一部の有効成分を抽出して使用することなく全成分を含有し、ローヤルゼリーに起因する沈殿や浮遊物の生成を簡易に抑制し、長期間保存しても安定なローヤルゼリー含有飲料組成物を提供することを目的とする。 The present invention contains all components without extracting and using a part of the active ingredients of royal jelly, easily suppresses the formation of precipitates and suspended solids caused by royal jelly, and is stable even when stored for a long period of time. An object is to provide a beverage composition.
本発明者等は前記課題を解決すべく鋭意検討した結果、ローヤルゼリー含有飲料にラクトフェリン類を配合することにより、ローヤルゼリー本来の生理活性作用に悪影響を及ぼすことなく、且つ沈殿や浮遊物の生成を抑制し、長期間保存しても安定なローヤルゼリー含有飲料を容易に調製できることを見出し、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have added lactoferrins to a beverage containing royal jelly, thereby suppressing the formation of precipitates and floating substances without adversely affecting the original physiological activity of royal jelly. In addition, the present inventors have found that a royal jelly-containing beverage that is stable even after long-term storage can be easily prepared.
本発明によれば、特定の溶媒による抽出物である又は特別な処理を施したローヤルゼリーを用いることなく、沈殿や浮遊物の生成を抑制し、長期間保存しても安定なローヤルゼリー含有飲料を容易に調製できることを見出した。 According to the present invention, without using a royal jelly that is an extract by a specific solvent or subjected to a special treatment, the formation of precipitates and suspended matters is suppressed, and a stable royal jelly-containing beverage that is stable even after long-term storage can be easily obtained. It was found that it can be prepared.
すなわち本発明は、ローヤルゼリー及びラクトフェリン類を含有することを特徴とする飲料組成物である。 That is, this invention is a drink composition characterized by containing royal jelly and lactoferrin.
本発明の他の態様は、ローヤルゼリー含有飲料組成物において、ラクトフェリン類を配合することにより、ローヤルゼリーの沈殿を抑制する方法である。 Another aspect of the present invention is a method for inhibiting the precipitation of royal jelly by blending lactoferrins in the royal jelly-containing beverage composition.
本発明により、ローヤルゼリーの全含有成分を含み、且つ、ローヤルゼリーに起因する沈殿や浮遊物の生成を簡易に抑制し、長期間保存しても澄明であるローヤルゼリー含有飲料組成物を提供することが可能となった。 According to the present invention, it is possible to provide a royal jelly-containing beverage composition that contains all the components of royal jelly and that can easily suppress the formation of precipitates and suspended solids caused by royal jelly and is clear even after long-term storage. It became.
本発明におけるローヤルゼリーとは、特に限定されるものではなく、例えば、「ローヤルゼリーの表示に関する公正競争規約」で定義されている“生ローヤルゼリー”“乾燥ローヤルゼリー”“調製ローヤルゼリー”を挙げることができる。本発明によれば、含有する有効成分にかかわらず沈殿や浮遊物の生成を抑制することができるため、天然状態で含まれる各種有効成分を可能な限り高濃度に含有するローヤルゼリーをも使用することができる。 The royal jelly in the present invention is not particularly limited, and examples thereof include “raw royal jelly”, “dried royal jelly”, and “prepared royal jelly” defined in “Fair Competition Rules for Labeling of Royal Jelly”. According to the present invention, it is possible to suppress the formation of precipitates and suspended solids regardless of the active ingredient contained therein, so that a royal jelly containing various active ingredients contained in a natural state as high as possible is also used. Can do.
本発明で用いるローヤルゼリーの配合量は、ローヤルゼリーの配合目的により異なり、飲料組成物中に均質に溶解又は配合できる量であれば良く、特に制限はない。 The blending amount of the royal jelly used in the present invention varies depending on the blending purpose of the royal jelly, and may be any amount that can be dissolved or blended homogeneously in the beverage composition, and is not particularly limited.
本発明におけるラクトフェリン類とは、合成品だけでなく、植物抽出物および哺乳類の乳や血液等に由来する糖タンパク質を示し、これらを用いることができ、原料は特に限定されず、例えば、血液や臓器等から分離されるトランスフェリン、卵等から分離されるオボトランスフェリン等並びに遺伝子組み換えによって微生物、動物細胞およびトランスジェニック動物に生出させたラクトフェリン類を挙げることができる。これらのラクトフェリン類は、完全に単離、精製されている必要は必ずしもなく、他の成分が含まれている混合物の状態でも用いることができる。また、ラクトフェリン類の加熱殺菌などによる熱処理の有無や鉄との結合状態は、本発明においての使用に妨げとはならず、例えば、加熱処理したラクトフェリン、鉄を２分子以上保持したラクトフェリン類など、いずれも本発明に用いることができ、本発明におけるラクトフェリン類とは、これらラクトフェリン関連物質も含む。本発明においてラクトフェリン類は、一種または二種以上を任意に組み合わせて用いることができる。 The lactoferrins in the present invention indicate not only synthetic products but also glycoproteins derived from plant extracts and mammalian milk, blood, etc., and these can be used, and the raw materials are not particularly limited. Examples thereof include transferrin isolated from organs and the like, ovotransferrin isolated from eggs and the like, and lactoferrin produced in microorganisms, animal cells and transgenic animals by genetic recombination. These lactoferrins do not necessarily need to be completely isolated and purified, and can be used in the form of a mixture containing other components. In addition, the presence or absence of heat treatment by heat sterilization of lactoferrin and the binding state with iron do not hinder the use in the present invention, for example, heat-treated lactoferrin, lactoferrin holding two or more molecules of iron, etc. Any of them can be used in the present invention, and the lactoferrins in the present invention include these lactoferrin-related substances. In the present invention, lactoferrins can be used alone or in combination of two or more.
本発明で用いるラクトフェリン類の配合量は、ローヤルゼリーの１質量部に対して通常０.０１質量部以上であり、０.０２質量部以上であることが好ましく、０．１質量部以上であることがさらに好ましい。ラクトフェリン類の配合量が０．０１質量部未満であるとローヤルゼリーに起因する沈殿等の生成を抑制する作用が充分ではないからである。また、ローヤルゼリーの沈殿生成を抑制できれば更なるラクトフェリン類の配合は必要ではないが、飲料として提供する場合、５０質量部までは配合可能である。 The amount of lactoferrin used in the present invention is usually 0.01 parts by mass or more, preferably 0.02 parts by mass or more, and 0.1 parts by mass or more with respect to 1 part by mass of the royal jelly. Is more preferable. It is because the effect | action which suppresses the production | generation of precipitation etc. resulting from a royal jelly is not enough as the compounding quantity of lactoferrin is less than 0.01 mass part. Moreover, if the precipitation formation of royal jelly can be suppressed, further blending of lactoferrin is not necessary, but when provided as a beverage, it can be blended up to 50 parts by mass.
本発明の組成物を内服液剤等の飲料として提供する場合、そのｐＨは風味の点から２.５〜７.０であり、３.０〜５.５が好ましい。ｐＨの調整としては、可食性の酸をｐＨ調整剤として用いることができ、例えば、クエン酸、リンゴ酸、フマル酸、酒石酸、乳酸及びコハク酸などの有機酸、及びこれら有機酸の塩類、リン酸、塩酸などの無機酸、水酸化ナトリウムなどの無機塩基が挙げられる。 When providing the composition of this invention as drinks, such as an internal use liquid agent, the pH is 2.5-7.0 from the point of flavor, and 3.0-5.5 are preferable. For the pH adjustment, an edible acid can be used as a pH adjusting agent. For example, organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and succinic acid, salts of these organic acids, phosphorus Examples thereof include inorganic acids such as acids and hydrochloric acid, and inorganic bases such as sodium hydroxide.
本発明における飲料組成物は、内服液剤、ドリンク剤、シロップ剤等の医薬品及び医薬部外品の他、健康飲料、栄養機能性食品、特定保険用食品等の食品領域における各種飲料として提供できる。 The beverage composition in the present invention can be provided as various beverages in the food area such as health drinks, nutritional functional foods, foods for specified insurance, etc., in addition to pharmaceuticals such as internal liquids, drinks, syrups and quasi drugs.
本発明の飲料組成物には、ビタミン類、ミネラル類、アミノ酸類、生薬、生薬抽出物、カフェインなどを本発明の効果を損なわない範囲で適宜に配合できる。また、必要に応じて抗酸化剤、着色剤、香料、矯味剤、界面活性剤、溶解補助剤、保存剤、甘味料、高甘味度甘味料などの飲料組成物一般に使用される成分を本発明の効果を損なわない範囲で適宜に配合することができる。 In the beverage composition of the present invention, vitamins, minerals, amino acids, herbal medicines, herbal extracts, caffeine and the like can be appropriately blended as long as the effects of the present invention are not impaired. In addition, the present invention includes components commonly used in beverage compositions such as antioxidants, colorants, flavors, flavoring agents, surfactants, solubilizers, preservatives, sweeteners, and high-intensity sweeteners as needed. It can mix | blend suitably in the range which does not impair the effect.
本発明の飲料組成物を調製する方法は特に限定されるものではないが、通常、ローヤルゼリー、ラクトフェリン類を含む各成分を適量の精製水で溶解した後、ｐＨを調整し、更に精製水を加えて容量調整し、必要に応じて濾過、滅菌処理を施す方法が挙げられ、本発明の飲料組成物を得ることができる。 The method for preparing the beverage composition of the present invention is not particularly limited. Usually, after dissolving each component including royal jelly and lactoferrin with an appropriate amount of purified water, the pH is adjusted, and further purified water is added. Thus, the method of adjusting the volume and performing filtration and sterilization treatment as necessary can be mentioned, and the beverage composition of the present invention can be obtained.
以下に、実施例、比較例及び試験例を挙げ、本発明をより詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.
実施例１
生ローヤルゼリー ０．５０ｇ
ラクトフェリン ０．２５ｇ
安息香酸ナトリウム ０．０６ｇ
クエン酸 ０．３０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを４.０に調整し、更に精製水を加えて全量を１００ｍＬとした。ガラス瓶に充填してキャップを施し、内服液剤を得た。
Example 1
Raw royal jelly 0.50g
Lactoferrin 0.25g
Sodium benzoate 0.06g
Citric acid 0.30g
Sodium hydroxide appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 4.0, and purified water was added to make the total amount 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
実施例２
生ローヤルゼリー ０．５０ｇ
ラクトフェリン ０．５０ｇ
安息香酸ナトリウム ０．０６ｇ
クエン酸 ０．３０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを４.０に調整し、更に精製水を加えて全量を１００ｍＬとした。ガラス瓶に充填してキャップを施し、内服液剤を得た。
Example 2
Raw royal jelly 0.50g
Lactoferrin 0.50g
Sodium benzoate 0.06g
Citric acid 0.30g
Sodium hydroxide appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 4.0, and purified water was added to make the total amount 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
比較例１
生ローヤルゼリー ０．５０ｇ
安息香酸ナトリウム ０．０６ｇ
クエン酸 ０．３０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを４.０に調整し、更に精製水を加えて全量を１００ｍＬとした。ガラス瓶に充填してキャップを施し、内服液剤を得た。
Comparative Example 1
Raw royal jelly 0.50g
Sodium benzoate 0.06g
Citric acid 0.30g
Sodium hydroxide appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 4.0, and purified water was added to make the total amount 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
比較例２
生ローヤルゼリー ０．５０ｇ
カゼインナトリウム ０．５０ｇ
安息香酸ナトリウム ０．０６ｇ
クエン酸 ０．３０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを４.０に調整し、更に精製水を加えて全量を１００ｍＬとした。ガラス瓶に充填してキャップを施し、内服液剤を得た。
Comparative Example 2
Raw royal jelly 0.50g
Casein sodium 0.50g
Sodium benzoate 0.06g
Citric acid 0.30g
Sodium hydroxide appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 4.0, and purified water was added to make the total amount 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
試験例１
実施例１及び２、並びに比較例１及び２で調製したローヤルゼリー配合液剤を、５℃の恒温槽中で１ヶ月及び６５℃の恒温槽中で３日間保存し、内溶液中の沈殿及び浮遊物を目視により観察した。その結果を表１に示す。なお、沈殿及び浮遊物の程度は以下の基準により判定した。
Test example 1
The royal jelly combination liquids prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were stored in a thermostatic bath at 5 ° C. for 1 month and in a thermostatic bath at 65 ° C. for 3 days to precipitate and float in the inner solution. Was observed visually. The results are shown in Table 1. The degree of precipitation and suspended matter was determined according to the following criteria.
沈殿及び浮遊物の観察基準
沈殿及び浮遊物ともになし ： −
沈殿及び浮遊物が少量存在 ： ＋
沈殿及び浮遊物が存在 ： ＋＋
沈殿及び浮遊物がかなり存在 ： ＋＋＋
Criteria for observation of sediment and suspended matter No sediment and suspended matter: −
Precipitation and suspended matter are present in a small amount: +
Precipitation and suspended matter present: ++
Precipitates and suspended matter are present: ++
以上の結果より、ローヤルゼリーを含有する液剤において、ラクトフェリン類を配合することにより、ローヤルゼリーに起因する沈殿及び浮遊物の生成が顕著に抑制されることが確認された。 From the above results, it was confirmed that the formation of precipitates and suspended matters due to royal jelly was remarkably suppressed by blending lactoferrins in the liquid preparation containing royal jelly.
本発明により、ローヤルゼリーを含有する液剤において、ラクトフェリン類を配合することにより、ローヤルゼリーの全含有成分を含み、且つ、ローヤルゼリーに起因する沈殿や浮遊物の生成が抑制され、長期間安定に保存できるローヤルゼリー含有飲料を簡易に製造することが可能となった。本発明により、ローヤルゼリーの有効成分をすべて含むことができるため、含有される栄養素の相乗的効果が可能となる飲料組成物を提供することが可能となり、商品性の高いローヤルゼリー含有飲料を医薬品、医薬部外品及び食品の分野において提供することが期待される。 According to the present invention, in a liquid preparation containing a royal jelly, by adding lactoferrins, the royal jelly can be stored stably for a long period of time, containing all the components of the royal jelly, and suppressing the formation of precipitates and suspended matters due to the royal jelly. It became possible to produce the contained beverage easily. According to the present invention, since all the active ingredients of royal jelly can be contained, it becomes possible to provide a beverage composition that enables a synergistic effect of the nutrients contained therein. It is expected to be provided in the field of quasi-drugs and foods.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0870798A (en) * | 1994-09-02 | 1996-03-19 | Hoyu Co Ltd | Production of clear aqueous solution of royal jelly |
| JP2005087184A (en) * | 2003-09-12 | 2005-04-07 | Tadashi Otake | Food and drink containing component derived from stevia and method for producing the same |
| JP2006083102A (en) * | 2004-09-16 | 2006-03-30 | Four Leaf Japan:Kk | Antioxidizing composition and product containing the same |
| JP2006187258A (en) * | 2005-01-07 | 2006-07-20 | Nisshin Pharma Inc | IMMUNE STRENGTH AMELIORATING FOOD CONTAINING beta-GLUCAN DERIVED FROM BAKER'S YEAST |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0870798A (en) * | 1994-09-02 | 1996-03-19 | Hoyu Co Ltd | Production of clear aqueous solution of royal jelly |
| JP2005087184A (en) * | 2003-09-12 | 2005-04-07 | Tadashi Otake | Food and drink containing component derived from stevia and method for producing the same |
| JP2006083102A (en) * | 2004-09-16 | 2006-03-30 | Four Leaf Japan:Kk | Antioxidizing composition and product containing the same |
| JP2006187258A (en) * | 2005-01-07 | 2006-07-20 | Nisshin Pharma Inc | IMMUNE STRENGTH AMELIORATING FOOD CONTAINING beta-GLUCAN DERIVED FROM BAKER'S YEAST |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2020122100A1 (en) * | 2018-12-12 | 2020-06-18 | 森永乳業株式会社 | Method for improving solubility of polymethoxy flavonoid |
| JPWO2020122100A1 (en) * | 2018-12-12 | 2021-10-21 | 森永乳業株式会社 | Method for improving the solubility of polymethoxyflavonoids |
| JP7458990B2 (en) | 2018-12-12 | 2024-04-01 | 森永乳業株式会社 | Method for improving the solubility of polymethoxyflavonoids |
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