JP4697123B2 - Royal jelly-containing beverage composition - Google Patents
Royal jelly-containing beverage composition Download PDFInfo
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- JP4697123B2 JP4697123B2 JP2006303482A JP2006303482A JP4697123B2 JP 4697123 B2 JP4697123 B2 JP 4697123B2 JP 2006303482 A JP2006303482 A JP 2006303482A JP 2006303482 A JP2006303482 A JP 2006303482A JP 4697123 B2 JP4697123 B2 JP 4697123B2
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- 229940109850 royal jelly Drugs 0.000 title claims description 54
- 235000013361 beverage Nutrition 0.000 title claims description 28
- 239000000203 mixture Substances 0.000 title claims description 20
- 238000001556 precipitation Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- SOGAXMICEFXMKE-UHFFFAOYSA-N Butylmethacrylate Chemical compound CCCCOC(=O)C(C)=C SOGAXMICEFXMKE-UHFFFAOYSA-N 0.000 claims description 6
- VVQNEPGJFQJSBK-UHFFFAOYSA-N Methyl methacrylate Chemical compound COC(=O)C(C)=C VVQNEPGJFQJSBK-UHFFFAOYSA-N 0.000 claims description 6
- 229920001577 copolymer Polymers 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- JIGUQPWFLRLWPJ-UHFFFAOYSA-N Ethyl acrylate Chemical compound CCOC(=O)C=C JIGUQPWFLRLWPJ-UHFFFAOYSA-N 0.000 claims description 3
- PNJWIWWMYCMZRO-UHFFFAOYSA-N pent‐4‐en‐2‐one Natural products CC(=O)CC=C PNJWIWWMYCMZRO-UHFFFAOYSA-N 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 21
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 239000008213 purified water Substances 0.000 description 14
- 150000002148 esters Chemical group 0.000 description 10
- 239000002244 precipitate Substances 0.000 description 10
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- 235000015165 citric acid Nutrition 0.000 description 8
- 239000003814 drug Substances 0.000 description 8
- 229920003145 methacrylic acid copolymer Polymers 0.000 description 7
- -1 ammonio ethyl group Chemical group 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000011521 glass Substances 0.000 description 6
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 6
- 239000004299 sodium benzoate Substances 0.000 description 6
- 235000010234 sodium benzoate Nutrition 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 5
- 229920003144 amino alkyl methacrylate copolymer Polymers 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 229940079593 drug Drugs 0.000 description 4
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000000284 extract Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 229920003067 (meth)acrylic acid ester copolymer Polymers 0.000 description 2
- 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
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000257303 Hymenoptera Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 125000000217 alkyl group Chemical group 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 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
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 125000004209 (C1-C8) alkyl group Chemical group 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 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
- 208000031226 Hyperlipidaemia Diseases 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
- CERQOIWHTDAKMF-UHFFFAOYSA-N Methacrylic acid Chemical compound CC(=C)C(O)=O CERQOIWHTDAKMF-UHFFFAOYSA-N 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
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 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
- 125000003282 alkyl amino group Chemical group 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
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical class O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 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
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 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
- 125000002147 dimethylamino group Chemical group [H]C([H])([H])N(*)C([H])([H])[H] 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 235000019441 ethanol Nutrition 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
- 239000012676 herbal extract Substances 0.000 description 1
- 125000004051 hexyl group Chemical group [H]C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])* 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
- 229940117841 methacrylic acid copolymer Drugs 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
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 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
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 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
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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)
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できるものである。 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エステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体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-mentioned problems, the present inventors have incorporated a (meth) acrylic acid ester copolymer containing nitrogen in the ester residue into the royal jelly-containing beverage, thereby providing the original physiologically active action of royal jelly. The present invention has been completed by finding that a royal jelly-containing beverage that can be stored stably for a long period of time can be prepared without adversely affecting the production, suppressing the formation of precipitates and suspended matters.
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、（ａ）ローヤルゼリー、及び（ｂ）エステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体、を含有することを特徴とする飲料組成物である。 That is, the present invention is a beverage composition comprising (a) royal jelly and (b) a copolymer of (meth) acrylic acid ester containing nitrogen in the ester residue.
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、エステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体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 suppressing precipitation of royal jelly by blending a copolymer of (meth) acrylic acid ester containing nitrogen in the ester residue 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」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”又は“調製ローヤルゼリー”のいずれも使用可能である。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 for example, either “raw royal jelly”, “dried royal jelly” or “prepared royal jelly” defined in “Fair Competition Rules for Labeling of Royal Jelly” can be used. It is. 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よく、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、エステル残基に窒素を含有する（メタ）アクリル酸エステルのエステル残基としては、Ｃ1-8アルキルアミノエチル基またはＣ1-8アルキルアンモニオエチル基が挙げられ、Ｃ1-8アルキルアミノエチル基およびＣ1-8アルキルアンモニオエチル基のＣ1-8アルキル基としては、炭素数１〜８の直鎖又は分枝アルキル基を示し、例えば、メチル基、エチル基、プロピル基、ブチル基、ヘキシル基、オクチル基又は２−エチルヘキシル基が挙げられ、特にメチル基が好ましく、Ｃ1-8アルキルアミノエチル基またはＣ1-8アルキルアンモニオエチル基としては、例えば、ジメチルアミノエチル基、ジメチルアンモニオエチル基又はトリメチルアンモニオエチル基が挙げられる。エステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体の好ましい具体的例としては、メタアクリル酸メチル・メタアクリル酸ブチル・メタアクリル酸ジメチルアミノエチルコポリマー（アミノアルキルメタクリレートコポリマーＥ）、アクリル酸エチル・メタアクリル酸メチル・メタアクリル酸塩化トリメチルアンモニウムエチルコポリマー（アミノアルキルメタクリレートコポリマーRS）などが挙げられる。 In the present invention, the ester residue of (meth) acrylic acid ester containing nitrogen in the ester residue includes a C 1-8 alkylaminoethyl group or a C 1-8 alkylammonioethyl group, and C 1- 8 the C 1-8 alkyl group of the alkyl-aminoethyl group and C 1-8 alkyl ammonio ethyl group, a linear or branched alkyl group having 1 to 8 carbon atoms, such as methyl group, ethyl group, propyl group, butyl group, hexyl group, and octyl group or 2-ethylhexyl group, particularly preferably a methyl group, C 1-8 alkylamino ethyl group or C 1-8 alkyl ammonio ethyl, for example, dimethylamino Examples thereof include an ethyl group, a dimethylammonioethyl group, and a trimethylammonioethyl group. Preferable specific examples of the copolymer of (meth) acrylic acid ester containing nitrogen in the ester residue include methyl methacrylate / butyl methacrylate / dimethylaminoethyl methacrylate copolymer (aminoalkyl methacrylate copolymer E). And ethyl acrylate / methyl methacrylate / methacrylated trimethylammonium ethyl copolymer (aminoalkyl methacrylate copolymer RS).
本発明で用いるエステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体の配合量は、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。その配合量が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エステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体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 the (meth) acrylic acid ester copolymer containing nitrogen in the ester residue used in the present invention is usually 0.01 parts by mass or more and 0.02 parts by mass with respect to 1 part by mass of the royal jelly. It is preferable that it is above, and it is more preferable that it is 0.1 parts by mass or more. It is because the effect | action which suppresses generation | occurrence | production of precipitation etc. resulting from royal jelly is not enough as the compounding quantity is less than 0.01 mass part. In addition, if the precipitation of royal jelly can be suppressed, blending of a copolymer of (meth) acrylic acid ester containing nitrogen in the further ester residue is not necessary, but up to 50 parts by weight can be blended when serving as a beverage It is.
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、風味の点からそのｐＨは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、弱塩基性ポリマー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, but usually, each component containing royal jelly and weakly basic polymer is dissolved in an appropriate amount of purified water, pH is adjusted, and purified water is further added. Is added to adjust the volume, and if necessary, filtration and sterilization are performed, 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
アミノアルキルメタクリレートコポリマーＥ 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
Aminoalkyl methacrylate copolymer E 0.25 g
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 up a total volume of 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
アミノアルキルメタクリレートコポリマーＥ 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
Aminoalkyl methacrylate copolymer E 0.50 g
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 up a total volume of 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
実施例３
生ローヤルゼリー ０．５０ｇ
アミノアルキルメタクリレートコポリマーRS 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 3
Raw royal jelly 0.50g
Aminoalkyl methacrylate copolymer RS 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 up a total volume of 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 up a total volume of 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
メタクリル酸コポリマーＬ 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
Methacrylic acid copolymer L 0.50 g
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 up a total volume of 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
比較例３
生ローヤルゼリー ０．５０ｇ
カルボキシメチルセルロース 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 3
Raw royal jelly 0.50g
Carboxymethylcellulose 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 up a total volume of 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、２、及び比較例１〜３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 to 3 were stored in a thermostatic bath at 5 ° C. for 1 month and in a thermostatic bath at 65 ° C. for 3 days, and precipitates and suspended matters 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、エステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体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, in liquid preparations containing royal jelly, the formation of precipitates and suspended solids due to royal jelly is significantly suppressed by incorporating a copolymer of (meth) acrylic acid ester containing nitrogen in the ester residue. It was confirmed that
本発明により、ローヤルゼリーを含有する液剤において、エステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体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有し、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 royal jelly, by containing a copolymer of (meth) acrylic acid ester containing nitrogen in the ester residue, it contains all the components contained in royal jelly and is attributed to royal jelly The production of a precipitate or suspended matter is suppressed, and a royal jelly-containing beverage that can be stored stably for a long period of time can be easily produced. 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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| JPH0423956A (en) * | 1990-05-17 | 1992-01-28 | Nikko Kemikaruzu Kk | Production of aqueous dispersion of royal jelly |
| JPH059125A (en) * | 1991-06-28 | 1993-01-19 | Nippon Saafuakutanto Kogyo Kk | Aqueous dispersion of royal jelly |
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| JPH0423956A (en) * | 1990-05-17 | 1992-01-28 | Nikko Kemikaruzu Kk | Production of aqueous dispersion of royal jelly |
| JPH059125A (en) * | 1991-06-28 | 1993-01-19 | Nippon Saafuakutanto Kogyo Kk | Aqueous dispersion of royal jelly |
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