JP4900205B2 - Royal jelly-containing beverage composition - Google Patents
Royal jelly-containing beverage composition Download PDFInfo
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- JP4900205B2 JP4900205B2 JP2007303965A JP2007303965A JP4900205B2 JP 4900205 B2 JP4900205 B2 JP 4900205B2 JP 2007303965 A JP2007303965 A JP 2007303965A JP 2007303965 A JP2007303965 A JP 2007303965A JP 4900205 B2 JP4900205 B2 JP 4900205B2
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- 229940109850 royal jelly Drugs 0.000 title claims description 58
- 235000013361 beverage Nutrition 0.000 title claims description 24
- 239000000203 mixture Substances 0.000 title claims description 23
- 230000002378 acidificating effect Effects 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000005715 Fructose Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 230000000087 stabilizing effect Effects 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 45
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 15
- 235000015165 citric acid Nutrition 0.000 description 15
- 229960001031 glucose Drugs 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 12
- 239000008213 purified water Substances 0.000 description 12
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 10
- 239000004299 sodium benzoate Substances 0.000 description 10
- 235000010234 sodium benzoate Nutrition 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 235000003599 food sweetener Nutrition 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
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- 239000004480 active ingredient Substances 0.000 description 6
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- 239000011521 glass Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
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- 150000007524 organic acids Chemical class 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000005846 sugar alcohols Chemical group 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 150000007522 mineralic acids Chemical class 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
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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 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 241000257303 Hymenoptera Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 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
- 239000002270 dispersing agent Substances 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
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- 235000013376 functional food Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000008123 high-intensity sweetener Substances 0.000 description 2
- 235000011167 hydrochloric acid Nutrition 0.000 description 2
- 230000006872 improvement Effects 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
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
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- 239000000047 product Substances 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
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- GZCGUPFRVQAUEE-UHFFFAOYSA-N 2,3,4,5,6-pentahydroxyhexanal Chemical compound OCC(O)C(O)C(O)C(O)C=O GZCGUPFRVQAUEE-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-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
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 101710180012 Protease 7 Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000228451 Stevia rebaudiana Species 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
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
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- 230000032683 aging Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 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
- 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
- 229940077731 carbohydrate nutrients Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- -1 drinks Substances 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid 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
- 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
- 230000002475 laxative effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
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- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
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- 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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- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、酸性加熱処理した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 an acidic heat-treated 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若しくは改善、精神的疲労の予防若しくは改善、抗酸化又は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 actions such as antitumor, prevention or improvement of hyperlipidemia and diabetes, prevention or improvement of mental fatigue, antioxidant or aging inhibition 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、飲料のpHや他の配合成分である砂糖、クエン酸や乳酸などの酸類、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、沈殿又は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凝集又は沈殿物は、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 pH of the beverage and other compounding ingredients such as sugar, citric acid and lactic acid, Aggregation, precipitation, or phase separation may occur over time due to the influence of divalent phenol, metal ions, and the like. Aggregation or sediment resulting from royal jelly in beverages does not directly affect the effectiveness of the ingredients, etc., but may be subject to complaints from consumers as a foreign substance, which is not preferable in terms of merchantability. There wasn't.
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。また、プロテアーゼによる可溶化処理や高濃度の分散剤、分散装置を用いた方法においても、砂糖などの還元糖を配合すると蛋白質が凝集又は沈殿してしまう問題点があった。 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. In addition, even in a method using a solubilization treatment with a protease, a high-concentration dispersant, or a dispersion apparatus, there is a problem that protein is aggregated or precipitated when a reducing sugar such as sugar is added.
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。 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、酸性加熱処理した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 the 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 of the present invention is to provide a royal jelly-containing beverage composition that has been subjected to acidic heat treatment.
本発明者等は上記の課題解決を目的として鋭意検討した結果、ローヤルゼリーを酸性加熱処理し、ブドウ糖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、かつ沈殿や浮遊物の発生することがない長期間安定なローヤルゼリー配合組成物を得ることを見出し、本発明を完成した。 As a result of intensive studies aimed at solving the above-mentioned problems, the present inventors, as a result of subjecting royal jelly to acidic heat treatment and adding glucose, without adversely affecting the original physiological activity of royal jelly, The inventors have found that a royal jelly blend composition that does not occur and is stable for a long period of time has been obtained, and the present invention has been completed.
すなわち本発明は、酸性加熱処理したローヤルゼリー、及びブドウ糖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 characterized by containing royal jelly that has been subjected to acidic heat treatment and glucose.
本発明の他の態様は、pHが2.0〜4.0であり、ブドウ糖を配合することによる、酸性加熱処理したローヤルゼリー含有飲料組成物の安定化方法である。 Another aspect of the present invention is a method for stabilizing an acidic heat-treated royal jelly-containing beverage composition having a pH of 2.0 to 4.0 and blended with glucose.
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.
本発明における酸性加熱処理したローヤルゼリーとは、例えば「ローヤルゼリーの表示に関する公正競争規約」で定義されているような「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」を用いて水分散させ、酸性域にて加熱溶解させたものである。酸性加熱処理したローヤルゼリーは、その処理前に含有している有効成分を変えることなく含んでいる。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 acidic heat-treated royal jelly in the present invention is water-dispersed using, for example, “raw royal jelly”, “dried royal jelly” or “prepared royal jelly” as defined in “Fair Competition Rules for Labeling Royal Jelly”. Heat-dissolved in the area. The royal jelly subjected to the acid heat treatment contains the active ingredient contained before the treatment without changing. 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.
加熱処理時の温度は、約70℃以上、好ましくは約80℃以上である。上限温度は特に限定されないが、約100℃程度で充分である。加熱処理時のpHは酸性域が良く、3.0以下であることが好ましい。pHを調整する際には、可食性であり、ローヤルゼリーの風味を損なわない有機酸あるいは無機酸を適宜に選択して用いることができ、例えば、クエン酸、リンゴ酸、酢酸、リン酸又は塩酸などの有機酸又は無機酸が挙げられ、好ましくは有機酸が挙げられ、より好ましくはクエン酸が挙げられる。 The temperature during the heat treatment is about 70 ° C. or higher, preferably about 80 ° C. or higher. The upper limit temperature is not particularly limited, but about 100 ° C. is sufficient. The pH during the heat treatment is preferably in the acidic range and is preferably 3.0 or less. When adjusting the pH, an organic acid or an inorganic acid that is edible and does not impair the flavor of royal jelly can be appropriately selected and used, for example, citric acid, malic acid, acetic acid, phosphoric acid, hydrochloric acid, etc. Organic acids or inorganic acids, preferably organic acids, and more preferably citric acid.
本発明で用いる酸性加熱処理した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。
本発明におけるブドウ糖とは分子式C6H12O6で表される代表的なアルドヘキソースであって、グルコース、デキストロースとも言う。本発明におけるブドウ糖の配合量は通常甘味剤として使用される範囲であり特に制限は無い。
The blending amount of the acidic heat-treated 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.
Glucose in the present invention is a typical aldohexose represented by the molecular formula C 6 H 12 O 6 and is also called glucose or dextrose. The blending amount of glucose in the present invention is a range usually used as a sweetening agent and there is no particular limitation.
本発明の組成物は、さらに非還元性を有する甘味剤を配合することができ、非還元性を有する甘味剤とは、糖アルコール又は高甘味度甘味剤を示し、糖アルコールとしては、例えばソルビトール、キシリトール、マルチトール、トレハロースが挙げられ、高甘味度甘味剤としては、例えばステビア、アセスルファムカリウムが挙げられる。本発明における非還元性を有する甘味剤は、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。本発明における非還元性を有する甘味剤の配合量は、通常甘味剤として使用される範囲であり、特に制限はない。糖アルコールにおいては緩下作用があるため、本発明における糖アルコールの配合量は、1回1g〜40gであり、最大無作用量以下に設定する必要がある。 The composition of the present invention can further contain a non-reducing sweetener. The non-reducing sweetener represents a sugar alcohol or a high-sweetness sweetener. Examples of the sugar alcohol include sorbitol. , Xylitol, maltitol, and trehalose. Examples of the high-intensity sweetener include stevia and acesulfame potassium. The non-reducing sweetener in the present invention can be used singly or in combination of two or more. The blending amount of the non-reducing sweetener in the present invention is a range that is usually used as a sweetener and is not particularly limited. Since sugar alcohol has a laxative action, the amount of sugar alcohol in the present invention is 1 g to 40 g at a time, and it is necessary to set it to the maximum no-effect amount or less.
本発明の組成物のpHは、2.0〜4.0であり、好ましくは2.0〜3.5であり、より好ましくは2.0〜3.0である。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、pH2.0未満の酸性域では酸味が強すぎて服用性の点で好ましくなく、pH4.0を超える領域ではブドウ糖の還元力が強くなりメイラード反応を生じるため好ましくないからである。 The pH of the composition of this invention is 2.0-4.0, Preferably it is 2.0-3.5, More preferably, it is 2.0-3.0. When the composition of the present invention is provided as a beverage such as an internal liquid, the acidity is too strong in an acidic range of less than pH 2.0, which is not preferable in terms of ingestibility, and the reducing power of glucose is strong in a region exceeding pH 4.0. This is because it becomes unfavorable because it causes a Nayl Mailard reaction.
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。 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、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, after dissolving each component with an appropriate amount of purified water, the pH is adjusted, and further purified water is added to adjust the volume. Depending on the method, filtration and sterilization can be performed, and the beverage composition of the present invention can be obtained.
以下に製造例、実施例、比較例及び試験例を挙げ、本発明をより詳しく説明する。 Hereinafter, the present invention will be described in more detail with reference to production examples, examples, comparative examples, and test examples.
製造例1
生ローヤルゼリー10gに精製水を全量200gになるように加え、さらにクエン酸6gを加え攪拌後、pHを2.1に調整した。この溶液を80℃で10分間加温し、均一な、酸性加熱処理したローヤルゼリー溶液として得た。この酸性加熱処理したローヤルゼリー溶液中の各種成分残存率と、エチルアルコールを用いて常法により抽出して得られたものとを比較して表1に示す。
Production Example 1
Purified water was added to 10 g of fresh royal jelly to a total amount of 200 g, and 6 g of citric acid was further added and stirred, and then the pH was adjusted to 2.1. This solution was heated at 80 ° C. for 10 minutes to obtain a uniform, acidic heat-treated royal jelly solution. Table 1 shows a comparison of the residual ratios of the various components in this acidic heat-treated royal jelly solution and those obtained by extraction using ethyl alcohol by a conventional method.
実施例及び比較例においては、製造例1で得た酸性加熱処理したローヤルゼリー溶液を用い、処方に記載のローヤルゼリー含有量となるように配合した。 In Examples and Comparative Examples, the acidic heat-treated royal jelly solution obtained in Production Example 1 was used and blended so as to have the royal jelly content described in the prescription.
実施例及び比較例中のローヤルゼリー溶液とは、製造例1で得た酸性加熱処理したローヤルゼリー溶液を示す。
The royal jelly solution in Examples and Comparative Examples refers to the royal jelly solution subjected to the acidic heat treatment obtained in Production Example 1.
実施例1
ローヤルゼリー 0.50g
無水ブドウ糖 6.00g
安息香酸ナトリウム 0.06g
クエン酸 0.30g
希塩酸 適量
無水ブドウ糖、安息香酸ナトリウム、クエン酸を精製水に溶解した後、ローヤルゼリー溶液を添加し、希塩酸を用いてpHを3.0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
Royal Jelly 0.50g
Anhydrous glucose 6.00 g
Sodium benzoate 0.06g
Citric acid 0.30g
Dilute hydrochloric acid appropriate amount Anhydrous glucose, sodium benzoate, and citric acid were dissolved in purified water, then a royal jelly solution was added, the pH was adjusted to 3.0 using diluted hydrochloric acid, and purified water was added to make the total volume 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
実施例2
ローヤルゼリー 0.50g
無水ブドウ糖 12.00g
安息香酸ナトリウム 0.06g
クエン酸 0.30g
希塩酸 適量
無水ブドウ糖、安息香酸ナトリウム、クエン酸を精製水に溶解した後、ローヤルゼリー溶液を添加し、希塩酸を用いてpHを3.0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
Royal Jelly 0.50g
Anhydrous glucose 12.00g
Sodium benzoate 0.06g
Citric acid 0.30g
Dilute hydrochloric acid appropriate amount Anhydrous glucose, sodium benzoate, and citric acid were dissolved in purified water, then a royal jelly solution was added, the pH was adjusted to 3.0 using diluted hydrochloric acid, and purified water was added to make the total volume 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
比較例1
ローヤルゼリー 0.50g
砂糖 12.00g
安息香酸ナトリウム 0.06g
クエン酸 0.30g
希塩酸 適量
砂糖、安息香酸ナトリウム、クエン酸を精製水に溶解した後、ローヤルゼリー溶液を添加し、希塩酸を用いてpHを3.0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
Royal Jelly 0.50g
Sugar 12.00g
Sodium benzoate 0.06g
Citric acid 0.30g
Dilute hydrochloric acid appropriate amount After dissolving sugar, sodium benzoate, and citric acid in purified water, a royal jelly solution was added, pH was adjusted to 3.0 using diluted hydrochloric acid, and purified water was further added to make 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
ローヤルゼリー 0.50g
果糖 6.00g
安息香酸ナトリウム 0.06g
クエン酸 0.30g
希塩酸 適量
果糖、安息香酸ナトリウム、クエン酸を精製水に溶解した後、ローヤルゼリー溶液を添加し、希塩酸を用いてpHを3.0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
Royal Jelly 0.50g
Fructose 6.00 g
Sodium benzoate 0.06g
Citric acid 0.30g
Dilute hydrochloric acid appropriate amount Fructose, sodium benzoate, and citric acid were dissolved in purified water, then a royal jelly solution was added, the pH was adjusted to 3.0 with diluted hydrochloric acid, and purified water was further added to make the total volume 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
比較例3
ローヤルゼリー 0.50g
無水ブドウ糖 12.00g
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
無水ブドウ糖、安息香酸ナトリウム、クエン酸を精製水に溶解した後、ローヤルゼリー溶液を添加し、水酸化ナトリウムを用いてpHを5.0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
Royal Jelly 0.50g
Anhydrous glucose 12.00g
Sodium benzoate 0.06g
Citric acid 0.30g
Sodium hydroxide appropriate amount Dissolve anhydrous glucose, sodium benzoate, and citric acid in purified water, add royal jelly solution, adjust the pH to 5.0 with sodium hydroxide, 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.
試験例1
実施例及び比較例で得たローヤルゼリー配合液剤を、5℃および65℃の恒温槽にて保存し、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2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。
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 : +++
Test example 1
The royal jelly combination liquids obtained in Examples and Comparative Examples were stored in a thermostatic bath at 5 ° C. and 65 ° C., and precipitates and suspended matters in the inner solution were visually observed. The results are shown in Table 2. The degree of precipitation and suspended matter was determined according to the following criteria.
Observation criteria for sediment and suspended matter No sediment and suspended matter: −
Precipitation and suspended matter are present in small quantities: +
Precipitation and suspended matter present: ++
Precipitates and suspended matter are present: ++
以上の結果より、酸性加熱処理したローヤルゼリーに、ブドウ糖を配合することで、ローヤルゼリーに起因する沈殿や浮遊物の生成を顕著に抑制された液剤が得られることが確認された。 From the above results, it was confirmed that by adding glucose to the acidic heat-treated royal jelly, a liquid agent in which the formation of precipitates and suspended matters due to the royal jelly was remarkably suppressed was obtained.
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、シロップ剤、ドリンク剤などの医薬品や医薬部外品を含む各種製剤及び栄養機能食品などのローヤルゼリー含有飲料を提供することが期待される。 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 contained nutrients, such as syrups, drinks, etc. It is expected to provide royal jelly-containing beverages such as various preparations including foreign products and nutritional functional foods.
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |