JP6000741B2 - ローヤルゼリー溶液及びその製造方法 - Google Patents
ローヤルゼリー溶液及びその製造方法 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明の方法と従来の酵素処理との効果に関する比較
A1、A2、A3、A4、A5、A6及びA7とした7本の試験管を準備し、それぞれにローヤルゼリーを5.8重量%の濃度で含ませた水性ローヤルゼリー懸濁液の一部を入れた。これらの7つの試料をそれぞれ以下の処理にかけた。
溶液の安定性、安定性係数、活性物質及び懸濁液の安定性の試験
本発明の方法により調製したローヤルゼリー溶液B1、B2、B3、B4及びB5の5つの試料を、沈降率、安定性係数、10−ヒドロキシ−2−デセン酸含量及びその安定性並びに懸濁液の安定性に関し、従来の方法により製造されたローヤルゼリー試料溶液C1、C2、C3、C4及びC5との比較に供した。試料溶液B1〜B5及びC1〜C5をそれぞれ以下の方法により調製した。
所与のローヤルゼリー溶液の沈降率は、溶液の長期安定性を示す。ローヤルゼリー溶液中において、より大きいサイズ又はより大きい重量を有する粒子は、重力により試験管の底により容易に沈降する。この尺度は、溶液中の粒子の懸濁安定性を記述するのに有用であった。一般的に、沈降率が低いほど、溶液の安定性は良好である。本明細書では、各溶液の乳化及び粒子の懸濁の程度をさらに評価することを目的として、この試験を使用して、本発明の方法により製造した試料溶液B1〜B5及び従来の方法により調製した試料溶液C1〜C5の各沈降率を測定した。試験中、試料溶液B1〜B5及びC1〜C5をそれぞれ遠心分離管に入れ、25℃未満の温度で4000rpmで10分間遠心分離した。各試料溶液の沈降率を下の式(E1)により計算した。試料溶液の安定性及び舌を刺すような酸味をさらに評価し、安定性評価は、1カ月間の放置後に沈降及び凝集の程度に関して各試料溶液B1〜B5及びC1〜C5の安定性を観察することによって行い、各試料の舌を刺すような酸味は、専門家が採点した。
この尺度は、酸性環境下での所与のローヤルゼリー溶液の安定性を記述するのに主として用いた。すなわち、安定性係数が高いほど、溶液の安定性が良好である。試験中、試料溶液B1〜B5及びC1〜C5を3500rpmで15分間遠心分離した。分光光度計(Beckman Coulterから購入したPARADISM(商標)検出プラットフォーム)を用いて660nmにおける吸光度の測定及び下の式による計算により、各試料溶液の安定性係数を得た。
10−ヒドロキシ−2−デセン酸(10−HDA)は、ローヤルゼリー中に存在する生物活性物質であり、ヒトの健康に有益であることが知られており、したがって、所与のローヤルゼリー溶液の栄養価の評価のための重要な指標とみなされる。Agilent 1200シリーズHPLCシステム(Agilent Technologies Inc.)を用いて4.6mmの内径及び250mmの長さを有するC18クロマトグラフィーカラムでの高速液体クロマトグラフィーを実施することにより、各試料溶液B1〜B5及びC1〜C5の10−HDA含有量を測定し、その安定性をさらに評価した。吸光度を210nmの波長で測定し、測定値を標準曲線と比較することにより、10−HDA含量を測定した。
試料溶液B1〜B5及びC1〜C5を溶液中に懸濁した粒子のレベルについて試験した。この試験は、溶液から屈折した光の関数として濁度を測定する濁度計(HACH2100Q)を用いて行った。溶液は、多数の小粒子が溶液中に懸濁して入射光線を散乱する場合に高い濁度値(ネフェロメ濁度単位(NTU)により表される)を有する。ローヤルゼリー試料溶液C4及びC5は、濁度測定に供する前にろ過して沈降物を除去した。
タンパク質の同定
ローヤルゼリー試料溶液中のタンパク質又はタンパク質断片の質量を、マトリックス支援レーザー脱離イオン化飛行時間型質量分析計(MALFI−TOF−MASS;Applied Biosystems Voyager−DE(商標) PR;運転モード:線型、極性:正、電圧:2000V、質量範囲:500〜15000Da)を用いてペプチドマスフィンガープリンティング技術により同定する。酵素非処理ローヤルゼリー試料溶液D1並びに各種酵素反応条件下で製造したローヤルゼリー試料溶液D2〜D7を、各溶液に含まれるタンパク質を同定して特徴付けた。試料溶液D1〜D7は、それぞれ以下の方法により調製した。
Claims (7)
- 安定で、乳白色で、層分離しないローヤルゼリー含有飲料又はそのための液体原料の製造方法であって、
水性ローヤルゼリー懸濁液を3〜5のpHに調整し、該水性ローヤルゼリー懸濁液を、20℃〜70℃で、0.5〜5時間、システインプロテアーゼ活性を有する酵素により触媒される酵素反応に供するステップから本質的になり、該酵素は、該水性ローヤルゼリー懸濁液の重量に基づき、0.05〜10重量%の範囲の量で含有され、該酵素は、パパイン、ブロメライン、及びそれらの組合せからなる群から選択される、製造方法。 - 前記酵素を、前記水性ローヤルゼリー懸濁液の重量に基づき0.1〜5重量%の量で加える、請求項1に記載の製造方法。
- 前記水性ローヤルゼリー懸濁液のpHを調整する前に、ローヤルゼリー原料を水と混合して、0.1〜40重量%のローヤルゼリー原料を含む水性ローヤルゼリー懸濁液を得るステップをさらに含む、請求項1に記載の製造方法。
- 酵素反応に供した後に、70℃〜110℃で又は2未満若しくは8を超えるpHで酵素反応を停止させるステップをさらに含む、請求項1〜3の何れか1項に記載の製造方法。
- 前記ローヤルゼリー含有飲料又はそのための液体原料は、1214m/z±0.5%及び/又は2032m/z±0.5%にペプチドマスフィンガープリンティングを有する、請求項1に記載の方法。
- 前記ローヤルゼリー含有飲料又はそのための液体原料は、1016m/z±0.5%、2016m/z±0.5%、3477m/z±0.5%、6030m/z±0.5%、6314m/z±0.5%、7413m/z±0.5%又は8640m/z±0.5%におけるペプチドマスフィンガープリンティングをさらに含む、請求項5に記載の方法。
- 前記ローヤルゼリー含有飲料又はそのための液体原料は、3〜5のpHを有する、請求項1に記載の方法。
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