JP2013215103A - Fresh royal jelly beverage - Google Patents
Fresh royal jelly beverage Download PDFInfo
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- JP2013215103A JP2013215103A JP2012085922A JP2012085922A JP2013215103A JP 2013215103 A JP2013215103 A JP 2013215103A JP 2012085922 A JP2012085922 A JP 2012085922A JP 2012085922 A JP2012085922 A JP 2012085922A JP 2013215103 A JP2013215103 A JP 2013215103A
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- royal jelly
- fresh royal
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- jelly beverage
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- Alcoholic Beverages (AREA)
Abstract
Description
本発明は、生ローヤルゼリーを摂取するための生ローヤルゼリー飲料に関する。 The present invention relates to a fresh royal jelly beverage for ingesting fresh royal jelly.
生ローヤルゼリーは、働き蜂の唾液腺が変化した哺育線から分泌される淡黄色の粘性物質であり、古くから健康や美容に良いものであると言われている（例えば、特許文献１参照）。
一方、生ローヤルゼリーは、デリケートな物質で保存性が悪く常温での保存が難しいため、凍結乾燥等の加工を施した状態で摂取するのが一般的である。
Raw royal jelly is a pale yellow viscous substance secreted from the nursing line in which the salivary glands of worker bees have changed, and has been said to be good for health and beauty since ancient times (see, for example, Patent Document 1).
On the other hand, fresh royal jelly is a delicate substance that has poor storage stability and is difficult to store at room temperature, so it is generally taken in a state of being subjected to processing such as freeze-drying.
生ローヤルゼリーは、栄養価において理想的であるが、上記のように凍結乾燥等により乾燥させて加工すると、乾燥コストが高くつくことに加えて、乾燥工程を経ることによる品質の劣化や、賦形剤を添加することによる品質の低下が生じ得る。
したがって、乾燥工程を経ていない生ローヤルゼリーが摂取でき、しかも常温保存可能な商品が切望されていた。
Raw royal jelly is ideal in terms of nutritional value, but when dried and processed by freeze drying as described above, in addition to high drying costs, quality degradation and shaping due to the drying process The quality may be deteriorated by adding the agent.
Therefore, a product that can be consumed with raw royal jelly that has not undergone a drying process and can be stored at room temperature has been desired.
本発明は、上記に鑑みなされたもので、その目的は、乾燥工程を経ていない生ローヤルゼリーを摂取することが可能で有り、しかも長期間常温で保存可能な生ローヤルゼリー飲料を提供することにある。 The present invention has been made in view of the above, and an object of the present invention is to provide a fresh royal jelly beverage that can ingest raw royal jelly that has not undergone a drying step and can be stored at room temperature for a long period of time.
上記の目的を達成するため本発明は、生ローヤルゼリーに飲用アルコールを加えて飲用可能な液状にした生ローヤルゼリー飲料を提供する。 In order to achieve the above object, the present invention provides a raw royal jelly beverage that is made liquid by adding drinking alcohol to raw royal jelly.
また、請求項２に記載したように、前記飲用アルコールは、８％〜８０％濃度である請求項１記載の生ローヤルゼリー飲料を提供する。 Moreover, as described in Claim 2, the said drinking alcohol provides the raw royal jelly drink of Claim 1 which is 8%-80% density | concentration.
また、請求項３に記載したように、前記飲用アルコールは、１５％〜２５％濃度である請求項２記載の生ローヤルゼリー飲料を提供する。 Moreover, as described in Claim 3, the said drinking alcohol provides the raw royal jelly drink of Claim 2 which is 15%-25% density | concentration.
また、請求項４に記載したように、甘味料を加えた請求項１〜３のいずれか１項に記載の生ローヤルゼリー飲料を提供する。 Moreover, as described in Claim 4, the raw royal jelly drink of any one of Claims 1-3 which added the sweetener is provided.
本発明の生ローヤルゼリー飲料を常温で約７ヶ月間保管し、保管後の同飲料に含まれる１０−ハイドロキシ−δ−２−デセン酸の含有量を分析したところ、製造時に分析した生ローヤルゼリーに含まれるデセン酸含有量と殆ど変わらないことが確認された。
また、本発明の生ローヤルゼリー飲料は、７ヶ月経過後も腐敗はもちろん味の変化もなく、飲用可能であることも確認された。
したがって、本発明の生ローヤルゼリー飲料によれば、特別な保存設備を要することなく手軽に乾燥工程を経ていない生ローヤルゼリーを長期間摂取し続けることができるため、一般家庭において、長期間継続的に生ローヤルゼリーを摂取することが可能になる。
When the raw royal jelly beverage of the present invention is stored at room temperature for about 7 months and the content of 10-hydroxy-δ-2-decenoic acid contained in the beverage after storage is analyzed, it is included in the raw royal jelly analyzed at the time of manufacture. It was confirmed that the content of decenoic acid was almost the same.
Moreover, it was also confirmed that the fresh royal jelly beverage of the present invention can be drunk after 7 months without any deterioration of taste and of course.
Therefore, according to the raw royal jelly beverage of the present invention, it is possible to continuously ingest raw royal jelly that has not undergone a drying process without requiring special storage facilities for a long period of time. It becomes possible to take royal jelly.
また、飲用アルコールは、８％〜８０％濃度にするのがよい。アルコール濃度がこの範囲であれば、飲用可能で且つ十分な腐敗防止効果を発揮する。
また、飲用アルコールは、好ましくは１５％〜２５％濃度にするのがよい。そうすることにより生ローヤルゼリーの１日の摂取量とアルコール分の１日の摂取量のバランスがよい。
Moreover, it is good for a drinking alcohol to make 8%-80% density | concentration. If the alcohol concentration is within this range, it is drinkable and exhibits a sufficient anti-corruption effect.
The drinking alcohol is preferably 15% to 25% in concentration. By doing so, the balance between the daily intake of fresh royal jelly and the daily intake of alcohol is good.
また、さらに生ローヤルゼリー飲料に甘味料を加えることで生ローヤルゼリー特有のえぐ味を抑えて飲みやすくすることができる。 Further, by adding a sweetener to the fresh royal jelly beverage, the peculiar taste unique to the fresh royal jelly can be suppressed and easy to drink.
本発明の生ローヤルゼリー飲料は、生ローヤルゼリーに飲用アルコールを加えて飲用可能な液状にしたものである。 The raw royal jelly beverage of the present invention is obtained by adding drinking alcohol to raw royal jelly to make it drinkable liquid.
生ローヤルゼリーは、働き蜂の唾液腺が変化した哺育線から分泌される淡黄色の粘性物質であり、採取後に冷凍保存し、解凍したものである。
飲用アルコールは、リキュール類（蒸留酒に果実やハーブなどを加えて香り付けし、砂糖やシロップ等を添加して調製した混成酒）やワイン等の果実酒を使用する。
Raw royal jelly is a pale yellow viscous substance that is secreted from the nursing line in which the salivary glands of the worker bees have changed, and is frozen and stored after thawing.
Drinking alcohol uses liqueurs such as liqueurs (mixed liquor prepared by adding fruits and herbs to distilled liquor and adding sugar, syrup, etc.) and wine.
具体的な生ローヤルゼリー飲料は、例えば生ローヤルゼリーが１４重量％、蜂蜜が２４重量％、液糖が１０重量％、飲用アルコール（例えば１５％〜２５％濃度のリキュール類）が５２重量％配合されており、これらを混ぜて撹拌することにより製造可能である。この生ローヤルゼリー飲料は、生ローヤルゼリーが全体に分散することで濁った液状であり、７ヶ月常温で保管しても生ローヤルゼリーの主要成分たる１０−ハイドロキシ−δ−２−デセン酸の含有量は、製造時の生ローヤルゼリーのデセン酸量（１００ｇ中２.０２ｇ）と殆ど変わらない。なお、製造時の生ローヤルゼリーのデセン酸含有量と、７ヶ月保管後の生ローヤルゼリー飲料のデセン酸含有量の分析は、財団法人日本食品分析センターで行った。 A specific raw royal jelly beverage is, for example, 14% by weight of raw royal jelly, 24% by weight of honey, 10% by weight of liquid sugar, and 52% by weight of drinking alcohol (for example, liqueurs having a concentration of 15% to 25%). They can be manufactured by mixing and stirring them. This raw royal jelly beverage is in a turbid liquid state when raw royal jelly is dispersed throughout, and the content of 10-hydroxy-δ-2-decenoic acid, which is the main component of raw royal jelly, even when stored at room temperature for 7 months, It is almost the same as the amount of decenoic acid of raw royal jelly at the time of production (2.02 g in 100 g). In addition, the analysis of the decenoic acid content of the raw royal jelly at the time of manufacture and the decenoic acid content of the raw royal jelly beverage after storage for 7 months was conducted at the Japan Food Analysis Center.
以上の生ローヤルゼリー飲料をほぼ２５ｍｌずつ毎日摂取することにより適度な生ローヤルゼリーと適度なアルコール分を摂取することができる。もちろんその間、常温で保管しても生ローヤルゼリーの品質は保たれる。 By taking approximately 25 ml of the above raw royal jelly beverage every day, an appropriate raw royal jelly and an appropriate alcohol content can be ingested. Of course, the quality of the fresh royal jelly is maintained even if it is stored at room temperature.
以上、本発明を実施の形態について説明したが、もちろん本発明は上記実施形態に限定されるものではない。例えば、実施形態では飲用アルコールとしてリキュール類を使用したが、ワイン（果実を原料として発酵させたもの）等を使用してもよい。また、飲用アルコールは１種に限定されず、複数種を混合して使用してもよい。
また、生ローヤルゼリー飲料の前記配合割合も、例えば飲用アルコールのアルコール濃度を８％〜８０％の間で選択し、そのアルコール濃度に応じて適宜変更可能である。
As mentioned above, although embodiment of this invention was described, of course, this invention is not limited to the said embodiment. For example, in the embodiment, liqueurs are used as drinking alcohol, but wine (fermented from fruits as raw materials) or the like may be used. Moreover, drinking alcohol is not limited to 1 type, You may mix and use multiple types.
Moreover, the said mixture ratio of a raw royal jelly drink can also be suitably changed according to the alcohol concentration, for example, selecting the alcohol concentration of drinking alcohol between 8%-80%.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012085922A JP2013215103A (en) | 2012-04-04 | 2012-04-04 | Fresh royal jelly beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012085922A JP2013215103A (en) | 2012-04-04 | 2012-04-04 | Fresh royal jelly beverage |
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| JP2013215103A true JP2013215103A (en) | 2013-10-24 |
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| JP2012085922A Pending JP2013215103A (en) | 2012-04-04 | 2012-04-04 | Fresh royal jelly beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710237A (en) * | 2013-11-29 | 2014-04-09 | 刘笑麟 | Bee product wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5914783A (en) * | 1982-07-16 | 1984-01-25 | Yoko Kutsuzawa | Liquor made from royal jelly and flower |
| JPH04200356A (en) * | 1990-11-30 | 1992-07-21 | Baiotsukusu:Kk | Production of transparent royal jelly liquid |
| JPH04299971A (en) * | 1990-06-21 | 1992-10-23 | Fumiko Nakajima | Production of royal jelly liquor |
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2012
- 2012-04-04 JP JP2012085922A patent/JP2013215103A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5914783A (en) * | 1982-07-16 | 1984-01-25 | Yoko Kutsuzawa | Liquor made from royal jelly and flower |
| JPH04299971A (en) * | 1990-06-21 | 1992-10-23 | Fumiko Nakajima | Production of royal jelly liquor |
| JPH04200356A (en) * | 1990-11-30 | 1992-07-21 | Baiotsukusu:Kk | Production of transparent royal jelly liquid |
Non-Patent Citations (2)
| Title |
|---|
| JPN6016006188; 'サッポロ「ハチミツと果実のお酒」新発売' サッポロビール株式会社 会社情報 , 20040127 * |
| JPN6016038308; '４０歳からのローヤルゼリー' 生ローヤルゼリーを保存する際のポイント , 2010 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710237A (en) * | 2013-11-29 | 2014-04-09 | 刘笑麟 | Bee product wine and preparation method thereof |
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