JP2958358B2 - Method for producing soluble royal jelly and royal jelly beverage - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing soluble royal jelly and a royal jelly-containing beverage.

[Related Art] In recent years, attempts have been made to actively use protein materials from the viewpoint of functionality and taste. Among them, soybean protein, milk and dairy products, and other animal and plant proteins have been actively improved as emulsifiability, foamability, solubility, viscosity, taste and the like as food materials. However, royal jelly, which is said to have a wide range of effects such as nourishment, tonicity, and constitutional improvement due to its various pharmacological actions, is generally supplied in a raw or frozen state, and is used as it is or in a cyclodextrin. Ingestion has been done. Raw royal jelly is easily rotten and must be stored in a refrigerator, which is not only difficult to handle, but also difficult to ingest as it is because of its viscous and peculiar smell.
In order to make royal jelly easy to ingest, 10-hydroxydecenoic acid is extracted from royal jelly and used, or as disclosed in Japanese Patent Application Laid-Open No. 1-215268, 0.5-10% ethanol is used from royal jelly. -After extracting hydroxydecenoic acid and other soluble components, it is proposed to remove the insoluble components at pH 4.5-7.0 to obtain a solution containing royal jelly soluble components, and to prepare a beverage using the solution. I have.

[Problems to be Solved by the Invention] Royal jelly is secreted from the lower laryngeal gland of young worker bees, and its components are mainly composed of proteins, lipids and carbohydrates, and most of the protein portion is insoluble. is occupying. However, there is a problem that the above-described conventional method of extraction does not utilize proteins contained in a large amount in royal jelly.

The present invention has been made in view of the above-mentioned conventional problems, and a first object of the present invention is to provide a method for producing a soluble royal jelly that can be used for producing a food having a functional property of proteins in royal jelly. In addition, a second object is to provide a beverage containing soluble royal jelly having protein functionality.

[Means and Actions for Solving the Problems] The present inventors have extensively studied the molecular weight and the binding of saccharides and lipids of proteins in royal jelly. In the course of research, we found that royal jelly is soluble by causing enzymes to act on royal jelly, decomposing proteins and breaking bonds between saccharides and lipids, and this soluble royal jelly is very preferable as a food material. Thus, the present invention has been completed.

In order to achieve the first object, a method was employed in which royal jelly was solubilized by allowing protease and carboxypeptidase to act. The royal jelly can be used as is or processed with ethanol or water, to which a royal jelly solution diluted with water or a 10 to 30% ethanol solution to 5 to 50 times, preferably 10 to 20 times is added. (Suspension) is prepared, and this solution is used as it is or after adjusting the pH of protease and carboxypeptidase to be used according to the origin and properties of both enzymes. The pH of the solution may be 3 to 12.

Proteases and carboxypeptidases can be used irrespective of their origin and purity, and both enzymes can be used as they are or these enzymes can be used as agarose, collagen, gelatin, polyacrylamide, nylon, silicon, porous glass,
It may be immobilized on a styrene resin or the like by covalent bonding, adsorption, entrapment, or the like, and used in the form of a reactor filled with immobilized enzymes. The amount of the enzyme used in the reaction is 1 to 10%, preferably 2 to 5% based on the weight of the substrate, and the reaction temperature is 30 to
The reaction temperature is 80 ° C., preferably 40 to 50 ° C. in consideration of enzyme stability, and the reaction time is completed in 1 to 2 hours.

When the pH of the reaction-terminated liquid is high, the pH is adjusted to 3 to 4 with an organic acid such as citric acid, malic acid, tartaric acid, succinic acid, gluconic acid, or a natural product containing these. Some enzymes may be deactivated by this treatment, but the acid-resistant enzyme retains its activity, so heat treatment is performed if necessary. Inactivation of the enzyme and precipitation of undegraded protein are achieved by treatment at 90 to 100 ° C for 5 to 30 minutes. Thereafter, the solution is cooled, activated carbon is added at 0.1 to 1.0%, and the mixture is treated at 30 to 60 ° C. for 30 to 300 minutes.

The protein hydrolyzate (protein hydrolyzate) thus obtained contains a component having a high hydrophobicity, but causes bitterness when left at low temperature (5 to 10 ° C) for one to several days. Since the hydrophobic peptide precipitates, it can be removed. Instead of leaving the solution at a low temperature (5 to 10 ° C.) for one to several days, a hydrophobic resin (chitosan beads, alkyl agarose, etc.) is allowed to act on the solution to remove the hydrophobic fraction. Some royal jellies may have a bitter taste even at this stage, but this can be solved by using acidic carboxypeptidase near pH 4 to increase free amino acids. The royal jelly protein hydrolyzate from which the hydrophobic fraction was removed was sterilized by ultraviolet irradiation, heat treatment or the like, or sterilized by filtration through a membrane filter, and dried as it was as a liquid or by a commonly used drying means such as spray drying or freeze drying. Obtained as a solid.

Royal jelly protein hydrolyzate is composed of polypeptides and amino acids having a molecular weight of 10,000 or less.
Addition to nutrients, luxury goods, animal and plant foods and their processed products can be expected to expand into a wide range of food industries.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1 To 100 g of raw royal jelly was added 1% of 15% ethanol to form a suspension, to which 10 g of "Protease M" (manufactured by Amano Pharmaceutical Co., Ltd.) and 5 g of "carboxypeptidase W" (manufactured by Pentel Co., Ltd.) were added. And reacted at 40 ° C. for 90 minutes.
After heat treatment, hexyl agarose 20ml as hydrophobic resin
Was added and left for 1 hour. The mixture was filtered through filter paper and the filtrate was freeze-dried to obtain 55 g of a pale yellow powder.

Example 2 The dry powder obtained in Example 1 or the liquid before drying was added to various commercially available drinks (1 to 10%).
Then, a change with time was observed, but no precipitate was observed. As for the taste, as the amount of soluble royal jelly added increased, some bitterness was felt but did not become unpleasant.

Example 3 A drink (soft drink) was prepared by blending 1000 mg of the powdery soluble royal jelly obtained in Example 1 with the following components.

Soluble royal jelly 1000mg Refined honey 2000mg Vitamin C 50mg L-glutamate sodium 10mg Nicotinamide 1mg Flavor Adequate amount When this drink was tasted by a monitor of 10 people, a refreshing soft drink without bitterness was found. I got the impression.

Example 4 Soluble royal jelly 50 in powder form obtained in Example 1 above
When 100 mg of a commercially available carbonated beverage (containing fructose, grape, etc., liquid sugar, citric acid, sodium L-aspartate, vitamin C, caramel, dl-malic acid, nicotinamide, and vitamins) was mixed with 100 ml, The soluble royal jelly was completely dissolved. When the taste was tested, the taste was slightly bitter, but the umami taste was superior.

Example 5 A liquid containing royal jelly protein was prepared by mixing 200 mg of dl-malic acid, 10,000 mg of fructose and an appropriate amount of a flavor with 100 ml of the liquid soluble royal jelly before drying obtained in Example 1 above. This was stored at 4 ° C., 40 ° C. and 60 ° C. for one month, and as a result of a change with time, no precipitate was formed and no change in taste was observed.

〔The invention's effect〕

As described in detail above, according to the present invention, a protease and carboxypeptidase act on insoluble royal jelly, and further a hydrophobic resin is acted on, so that the protein portion of the royal jelly is solubilized and the hydrophobic fraction is dissolved. Is removed, the bitterness is reduced, and a soluble royal jelly that can be easily used as a raw material, and can produce a food with protein functionality and taste by adding to nutrients, luxury goods, and various foods can be obtained easily and efficiently. be able to.

In addition, the beverage containing this soluble royal jelly does not deteriorate even when stored for a long time, and the royal jelly rich in nourishment and tonicity can be easily ingested.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-57-33582 (JP, A) JP-A-50-64412 (JP, A) JP-A-52-3864 (JP, A) Ed. Natural Products Handbook for Processing (Seventh Edition) "(August 31, 1978) Food and Science Co., Ltd. p359 edited by the Japan Food Industry Association" Food Industry General Dictionary "(October 25, 1979) Korin p. 840 (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/05-1/09 A23L 2/38

Claims (2)

(57) [Claims] 1. A method for producing a soluble royal jelly, wherein a hydrophobic resin is allowed to act on a solution in which a protease and a carboxypeptidase act on royal jelly. 2. A soluble royal jelly beverage comprising the soluble royal jelly according to claim 1.