JP2011193819A - Raw royal jelly food - Google Patents
Raw royal jelly food Download PDFInfo
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- JP2011193819A JP2011193819A JP2010065252A JP2010065252A JP2011193819A JP 2011193819 A JP2011193819 A JP 2011193819A JP 2010065252 A JP2010065252 A JP 2010065252A JP 2010065252 A JP2010065252 A JP 2010065252A JP 2011193819 A JP2011193819 A JP 2011193819A
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- royal jelly
- raw royal
- jelly food
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Abstract
Description
この発明は生ローヤルゼリー食品に関し、生ローヤルゼリーを食品として食する際に使用されるものである。 The present invention relates to a raw royal jelly food and is used when the raw royal jelly is eaten as a food.
従来における生ローヤルゼリー食品は、冷凍して瓶詰めされたものが主流であり、使用者は、一回一回解凍してスプーンで掬って食するのが常であった。 Conventional raw royal jelly foods are mainly frozen and bottled, and users usually thaw once and then eat with a spoon.
しかしながら、かかる生ローヤルゼリーはを酸味や蛋白臭を有してするため、解凍して食する場合、非常に食べづらい味を呈し、この結果、継続して食しにくいという不都合を有した。 However, since this raw royal jelly has a sour taste and protein odor, when it is thawed and eaten, it has a taste that is very hard to eat, and as a result, it has the disadvantage that it is difficult to eat continuously.
さらに、生ローヤルゼリー食品にあっては、品質維持の必要上冷凍保存が基本であるため、食べる際に一回一回解凍しなければならず、食べるに当たって手間がかかり、この結果、食べたいときに即食べることができないという不都合を有した。 In addition, raw royal jelly foods are basically stored frozen in order to maintain their quality, so they must be thawed once each time they are eaten. It had the disadvantage of not being able to eat immediately.
そのうえ、解凍する度に、酸化等によって褐色に変色したり、雑菌が入って品質面で劣化が進みやすいという不都合を有した。 In addition, each time it thaws, it has the disadvantage that it turns brown due to oxidation or the like, or it is easy to deteriorate in terms of quality due to the entry of various bacteria.
発明者はこの不都合を解消するために、鋭意研究した結果この発明を完成した。 The inventor has completed this invention as a result of diligent research in order to eliminate this inconvenience.
この発明(請求項1)に係る生ローヤルゼリー食品は、生ローヤルゼリーに果実果汁と機能性成分とを添加し混ぜ合わせたものである。 The raw royal jelly food according to this invention (invention 1) is obtained by adding fruit juice and a functional ingredient to raw royal jelly and mixing them together.
また、この発明(請求項3)に係る生ローヤルゼリー食品は、生ローヤルゼリーに果実果汁と機能性素材とを添加した混ぜ合わせ、小袋に封入したものである。 Moreover, the raw royal jelly food according to the present invention (invention 3) is obtained by mixing fruit royal juice and a functional material in raw royal jelly, and enclosing them in a sachet.
いずれの生ローヤルゼリー食品にも難消化性のオリゴ糖を添加することもできる。 Indigestible oligosaccharides can also be added to any raw royal jelly food.
この発明に係る生ローヤルゼリー食品(請求項1)は上記のように構成されているため、即ち、生ローヤルゼリーに果実果汁と機能性成分とを添加し混ぜ合わせたものであるため、果実果汁によって美味しい果実味を呈することができ、女性だけでなく子供から高齢者まで気軽に食することができるものである。且つ、機能性成分によって本来の生ローヤルゼリーある肌や肘等の改善効果を更に増強させることができる。 Since the raw royal jelly food according to the present invention is configured as described above, that is, the fruit royal juice and the functional ingredient are added to and mixed with the raw royal jelly, the fruit juice is delicious. It has a fruity taste and can be eaten casually from children to the elderly as well as women. In addition, the functional ingredient can further enhance the effect of improving the original raw royal jelly, such as skin and elbows.
よって、この生ローヤルゼリー食品を使用すれば、従来、感じられた生ローヤルゼリーの酸味や蛋白臭は、果実果汁によってわからなくなるため、食べやすくこの結果、何人でも継続して食しやすいものである。さらに、美味しい味にしたため、従来のように、蜂蜜や牛乳などを混ぜて摂取する必要がないため、無駄な栄養物の摂取を防ぐことができるものである。 Therefore, if this raw royal jelly food is used, the sourness and protein odor of the raw royal jelly that has been felt in the past will not be understood by the fruit juice, making it easy to eat. Furthermore, because it has a delicious taste, it is not necessary to mix and ingest honey, milk, etc. as in the prior art, so that it is possible to prevent ingestion of useless nutrients.
更に、栄養豊富なローヤルゼリーであるため、美容効果を求めてもカロリーが高いと逆効果になるために、ダイエット効果を期待して、難消化性のキシロオリゴ糖を加えることができる。 Furthermore, since it is a nutrient-rich royal jelly, even if it seeks a cosmetic effect, it becomes counterproductive if calories are high, so indigestible xylooligosaccharides can be added in anticipation of a diet effect.
また、この発明に係る生ローヤルゼリー食品(請求項3)は、生ローヤルゼリーに果実果汁と機能性素材とを添加した混ぜ合わせ、一回摂取毎の小袋に封入したため、冷凍保存の状態において、一回の食べる分のみを解凍して食することができるし、又、携帯しやすいものである。 In addition, the raw royal jelly food according to the present invention (Claim 3) is a mixture of fresh royal jelly added with fruit juice and a functional material and enclosed in a sachet for each intake. You can thaw only what you eat, and it is easy to carry.
よって、この生ローヤルゼリー食品を使用すれば、食べる分の解凍で良いため、従来に比し、解凍が容易である結果、食べやすく、且つ、食べたいときに即食べることができるものである。 Therefore, if this raw royal jelly food is used, it is sufficient to thaw as much as it is eaten, and as a result, it is easier to thaw compared to the conventional case.
そのうえ、解凍を繰り返さないため、従来のように、解凍の際の酸化等によって褐色に変色したり、雑菌による品質劣化は起こりにくいものである。 In addition, since thawing is not repeated, it is unlikely to cause browning due to oxidation or the like during thawing or quality deterioration due to various bacteria as in the past.
この発明に係る生ローヤルゼリー食品において、生ローヤルゼリーは従来より存在するものを使用する。一回摂取毎の小袋は内容量を大体10gとする。 In the raw royal jelly food according to the present invention, the raw royal jelly is a conventional one. The sachet for each ingestion has an internal volume of approximately 10 g.
また、基本配合(10g小袋内容換算)は次のとおりである。
生ローヤルゼリー 3.0g
難消化性オリゴ糖 3.0g
果実果汁 0.5〜1.0g
機能性素材 0.5〜1.0g
クエン酸 0.1g
水 2.0〜3.0g
In addition, the basic composition (in terms of 10 g sachet content) is as follows.
Raw Royal Jelly 3.0g
Indigestible oligosaccharide 3.0g
Fruit juice 0.5-1.0g
Functional material 0.5-1.0g
Citric acid 0.1g
Water 2.0-3.0g
「難消化性オリゴ糖」は、ローヤルゼリーの美容効果を維持するために、カロリーを抑えダイエット効果を維持するために加える。 “Indigestible oligosaccharides” are added to reduce the calories and maintain the diet effect in order to maintain the beauty effect of royal jelly.
又、「クエン酸」はPHの調整(酸味の調整)の為に加える。 “Citric acid” is added to adjust the pH (adjust the acidity).
「果実果汁」,「機能性素材」は目的に応じて下記のものが使用される。 "Fruit juice" and "functional material" are as follows depending on the purpose.
a.美容目的:肌・頭髪の若返りを目的とする場合
また、「果実果汁」としては、柚子,グレープ,グレープフルーツ,梅等の果汁を使用する。
「機能性素材」としては、コラーゲン(魚・豚等の動物性コラーゲン),コンドロイチン,ヒアルロン酸,セラミド,シルク加工物等を使用する。前記果実果汁それぞれに、上記「機能性素材」として肌改善素材を単品又は2,3,4若しくは全素材を組み合わせた配合とする。
a. Beauty purpose: For skin and hair rejuvenation
As the “fruit juice”, fruit juices such as eggplant, grape, grapefruit, plum and the like are used.
As the “functional material”, collagen (animal collagen such as fish and pig), chondroitin, hyaluronic acid, ceramide, silk processed product, etc. are used. For each of the fruit juices, the above-mentioned “functional material” is a combination of a single skin improvement material, 2, 3, 4 or all materials.
b.膝などの関節の痛み改善と関節成分の増強を目的とする場合
「果実果汁」としては、柚子,グレープ,グレープフルーツ,梅等の果汁を使用する。
「機能性素材」としては、コラーゲン(魚・豚等の動物性コラーゲン),N−アセチルグルコサミン,コンドロイチン,ヒアルロン酸,MSM(メチルスチルフォニルメタン),OPC(松樹皮ポリフェノール)(痛み改善成分),キャッツクローエキス(痛み改善成分)等を使用する。前記果実果汁それぞれに、上記「機能性素材(関節成分,痛み改善成分)」を単品又は2,3,4若しくは全素材を組み合わせた配合とする。
b. For the purpose of improving pain in joints such as knees and strengthening joint components
As the “fruit juice”, fruit juice such as eggplant, grape, grapefruit, plum and the like is used.
"Functional materials" include collagen (animal collagen such as fish and pigs), N-acetylglucosamine, chondroitin, hyaluronic acid, MSM (methylstilphonylmethane), OPC (pine bark polyphenol) (pain-improving ingredient) , Cats claw extract (pain-relieving ingredient) is used. The above-mentioned “functional material (joint component, pain-reducing component)” is a single product or a combination of 2, 3, 4 or all materials in each fruit juice.
c.腸内環境を整えて、免疫効果やアレルギー等を抑制する目的の場合
「果実果汁」としては、柚子,グレープ,グレープフルーツ,リンゴ等の果汁を使用する。
「機能性素材」としては、乳酸菌(動物,植物性),甜茶,霊芝等を使用する。前記果実果汁それぞれに、上記「機能性素材(関節成分,痛み改善成分)」を単品又は2,3,4若しくは全素材を組み合わせた配合とする。
c. For the purpose of preparing the intestinal environment and suppressing immune effects and allergies
As the “fruit juice”, fruit juices such as eggplant, grape, grapefruit, and apple are used.
As the “functional material”, lactic acid bacteria (animal, plant), strawberry tea, ganoderma, etc. are used. The above-mentioned “functional material (joint component, pain-reducing component)” is a single product or a combination of 2, 3, 4 or all materials in each fruit juice.
以下、この発明の実施例を説明する。 Examples of the present invention will be described below.
a.美容目的:肌・頭髪の若返りを目的とする場合
生ローヤルゼリー 約90Kg
難消化性キシロオリゴ糖 約90Kg
果実果汁(柚子)
約15〜30Kg
機能性素材(魚・豚等の動物性コラーゲン)約15〜30Kg
クエン酸
約3Kg
水 約60〜90Kg
これらを混ぜ合わせて、約300kgの生ローヤルゼリー食品を製造する。その後、ビニール製の袋に10gづつ分封し、冷凍保存する。食する場合には一袋づつ解凍すれば良い。
a. Beauty purpose: For skin and hair rejuvenation
Raw royal jelly 90kg
Indigestible xylo-oligosaccharide 90kg
Fruit juice (Zushi)
About 15-30Kg
Functional material (animal collagen such as fish and pig) 15-30kg
citric acid
About 3Kg
About 60-90 kg of water
These are mixed to produce about 300 kg of raw royal jelly food. Then, 10g each is sealed in a plastic bag and stored frozen. If you eat, thaw one bag at a time.
b.膝などの関節の痛み改善と関節成分の増強を目的とする場合
生ローヤルゼリー 約90Kg
難消化性キシロオリゴ糖 約90Kg
果実果汁(柚子)
約15〜30Kg
機能性素材
約7.5〜15Kg
(魚・豚等の動物性コラーゲン)
機能性素材
約7.5〜15Kg
(ヒアルロン酸)
クエン酸
約3Kg
水
約60〜90Kg
これらを混ぜ合わせて、約300kgの生ローヤルゼリー食品を製造する。その後、ビニール製の袋に10gづつ分封し、冷凍保存する。食する場合には一袋づつ解凍すれば良い。
b. For the purpose of improving pain in joints such as knees and strengthening joint components
Raw royal jelly 90kg
Indigestible xylo-oligosaccharide 90kg
Fruit juice (Zushi)
About 15-30Kg
Functional material
7.5-15kg
(Animal collagen such as fish and pig)
Functional material
7.5-15kg
(hyaluronic acid)
citric acid
About 3Kg
water
About 60-90Kg
These are mixed to produce about 300 kg of raw royal jelly food. Then, 10g each is sealed in a plastic bag and stored frozen. If you eat, thaw one bag at a time.
c.腸内環境を整えて、免疫効果やアレルギー等を抑制する目的の場合
生ローヤルゼリー 約90Kg
難消化性キシロオリゴ糖 約90Kg
果実果汁(柚子)
約15〜30Kg
機能性素材
約7.5〜15Kg
(乳酸菌(動物,植物性,粉体、胞子))
機能性素材
約7.5〜15Kg
(甜茶)
クエン酸
約3Kg
水
約60〜90Kg
これらを混ぜ合わせて、約300kgの生ローヤルゼリー食品を製造する。その後、ビニール製の袋に10gづつ分封し、冷凍保存する。食する場合には一袋づつ解凍すれば良い。
c. For the purpose of preparing the intestinal environment and suppressing immune effects and allergies
Raw royal jelly 90kg
Indigestible xylo-oligosaccharide 90kg
Fruit juice (Zushi)
About 15-30Kg
Functional material
7.5-15kg
(Lactic acid bacteria (animal, plant, powder, spore))
Functional material
7.5-15kg
(Chinese tea)
citric acid
About 3Kg
water
About 60-90Kg
These are mixed to produce about 300 kg of raw royal jelly food. Then, 10g each is sealed in a plastic bag and stored frozen. If you eat, thaw one bag at a time.
Claims (4)
A raw royal jelly food characterized by adding indigestible oligosaccharides to the raw royal jelly food of claim 3
Priority Applications (1)
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JP2010065252A JP2011193819A (en) | 2010-03-19 | 2010-03-19 | Raw royal jelly food |
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JP2010065252A JP2011193819A (en) | 2010-03-19 | 2010-03-19 | Raw royal jelly food |
Publications (1)
Publication Number | Publication Date |
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JP2011193819A true JP2011193819A (en) | 2011-10-06 |
Family
ID=44872800
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2010065252A Pending JP2011193819A (en) | 2010-03-19 | 2010-03-19 | Raw royal jelly food |
Country Status (1)
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JP (1) | JP2011193819A (en) |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05199855A (en) * | 1992-01-24 | 1993-08-10 | Kanebo Ltd | Health beverage |
JPH0678696A (en) * | 1992-07-01 | 1994-03-22 | Tama Seikagaku Kk | Novel royal jerry formulation |
JP2000342231A (en) * | 1999-06-04 | 2000-12-12 | Kanebo Ltd | Royal jelly-containing solid composition for beverage |
JP2003171290A (en) * | 2001-09-27 | 2003-06-17 | Hayashibara Biochem Lab Inc | Method for producing collagen production potentiator and application of the same |
JP2005080605A (en) * | 2003-09-10 | 2005-03-31 | Yaizu Suisankagaku Industry Co Ltd | Method for producing sugar composition containing n-acetylglucosamine and food or drink containing the sugar composition |
JP2006280249A (en) * | 2005-03-31 | 2006-10-19 | Sanki Shoji Kk | Composition for royal jelly-containing food, and method for producing the same |
JP2008099562A (en) * | 2006-10-17 | 2008-05-01 | Kao Corp | Skin-beautifying oral composition |
WO2008149838A1 (en) * | 2007-06-04 | 2008-12-11 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Novel fractionation product of royal jelly, method for production of the same, and use of the same |
JP2010037235A (en) * | 2008-08-01 | 2010-02-18 | Kobayashi Pharmaceut Co Ltd | Antioxidant composition containing bee larva and royal jelly |
-
2010
- 2010-03-19 JP JP2010065252A patent/JP2011193819A/en active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05199855A (en) * | 1992-01-24 | 1993-08-10 | Kanebo Ltd | Health beverage |
JPH0678696A (en) * | 1992-07-01 | 1994-03-22 | Tama Seikagaku Kk | Novel royal jerry formulation |
JP2000342231A (en) * | 1999-06-04 | 2000-12-12 | Kanebo Ltd | Royal jelly-containing solid composition for beverage |
JP2003171290A (en) * | 2001-09-27 | 2003-06-17 | Hayashibara Biochem Lab Inc | Method for producing collagen production potentiator and application of the same |
JP2005080605A (en) * | 2003-09-10 | 2005-03-31 | Yaizu Suisankagaku Industry Co Ltd | Method for producing sugar composition containing n-acetylglucosamine and food or drink containing the sugar composition |
JP2006280249A (en) * | 2005-03-31 | 2006-10-19 | Sanki Shoji Kk | Composition for royal jelly-containing food, and method for producing the same |
JP2008099562A (en) * | 2006-10-17 | 2008-05-01 | Kao Corp | Skin-beautifying oral composition |
WO2008149838A1 (en) * | 2007-06-04 | 2008-12-11 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Novel fractionation product of royal jelly, method for production of the same, and use of the same |
JP2010037235A (en) * | 2008-08-01 | 2010-02-18 | Kobayashi Pharmaceut Co Ltd | Antioxidant composition containing bee larva and royal jelly |
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