JPH0113821B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention contains mushrooms belonging to the family Arunaceae, such as Coffus fungus and Aruno fungus,
Regarding aged honey.

Conventionally, royal jelly, which contains components that are easily decomposed and deteriorated, has been widely dispersed in honey to make it suitable for storage. Royal jelly should be dispersed in honey at about 30% or less. However, in this case, the decomposition and deterioration of royal jelly was sometimes accelerated. This is thought to be caused by enzymes in honey, especially oxidative enzymes such as glucooxidase. It is difficult to obtain sufficiently ripe honey that does not cause the deterioration of royal jelly. On the other hand, hard corky, felt and leathery mushrooms belonging to the Arunocarinae family have some effective ingredients, but because the material is not suitable for use, they can only be used effectively by using small pieces to make Arunokoshikake tea. Nakatsuta.

According to the present invention, by adding extracts of mushrooms belonging to the family Arunococcaceae, when fully ripened and dispersed with royal jelly, honey with excellent stability over time can be obtained. The stability of royal jelly over time is confirmed by the fact that the characteristic components such as acetylcholine and various amino acids do not change much or decrease in content.

Examples are shown below.

First, a method for extracting Sarunokoshikatake extract will be shown.

Cut the Coffus manifolia into powder using a saw or a grinder, and then collect the extract.

The following method was used to collect this extract.

A. Enzyme extraction Add enzyme material to an appropriate amount of powdered Sarunokoshikake, add water, and leave in a ventilated container. ( , slightly shorter) In this process, the action of enzymes allows water to penetrate well into the powder, and the powder is fermented and decomposed appropriately. Then, water is added to this and the extract is extracted by boiling it. This extraction is
It is best to do this in a pressure cooker.

Example of extracting Sarunokoshikake: Boil 300 parts by weight of water in a pressure cooker for 15 minutes, then stir for 10 minutes to extract.
Get 100cc.

Add enzyme 0.2 to Sarunokoshikake powder 5 and add water
300 (parts by weight) for 1 hour and 5
Time, 12 hours, 24 hours, 48 hours, 72 hours (room temperature)
The extract was then extracted using a pressure cooker. The enzyme is Kakuya Hyase (product name) manufactured by Shimamoto Microorganism Industry Co., Ltd. or Corbon for fermented cooking manufactured by Daiichi Yeast Co., Ltd. (product name)
was used. An extract with a higher concentration than either method can be obtained.

Although the extract concentration improves over time,
The extract concentration improved particularly markedly after 10 hours, and no further improvement occurred even after 72 hours. This elapsed time may be slightly shorter at higher temperatures. At 30 to 40 degrees Celsius, the differences in the concentration and taste of the extract become apparent within a few hours. Hyase, the enzyme material used in this example, is a comprehensive enzyme for vegetables and fruits, and contains a complex of enzymes for carbohydrate decomposition, lipid decomposition, protein decomposition, fiber decomposition, etc. Corbon is an enzyme material made by culturing yeast using fruits and other materials, and its main ingredient is an enzyme that decomposes and reduces carbohydrates. In particular, in this example, these enzymes were used because the honey according to the present invention is intended for human consumption, and safety is the top priority, so edible enzymes made from natural products were used. This is what I chose. Addition of an enzyme material is preferable in the present invention from the following two points A and B.

A. Promotes the decomposition of the tissue of Sarunokoshika and facilitates extract extraction.

B: Obtain food that bees prefer by reducing carbohydrates and decomposing proteins in the extracted components.

In the practice of the present invention, it is important to let bees suck and process the extract as quickly as possible, as it is susceptible to deterioration, and it is important to prepare food that bees like.

Sugar solution extraction: 5 parts of Sarunokoshikake powder, 50 parts of sugar and water
300 (parts by weight) was added, left for 10 hours, and extracted in a pressure cooker to obtain 100 cc of extract.

Sugar solution + enzyme extraction Sugar water (50%
%) and 0.3 g of enzyme were added, kept for 10 to 72 hours (22°C), added 250 g of water, and extracted in a pressure cooker. Obtained 100cc of extract.

Comparing the above extraction examples, ... is suitable for efficiently extracting extracts.

In addition, the extract can also be obtained simply by squeezing without heating.

Since this extract is not heat-treated, it also contains useful components that are destroyed by heat. However, since it is not possible to obtain a sufficient concentration as an extract, it is better to add water to the remaining powder particles, obtain an extracted extract again in a pressure cooker, etc., cool it, and then add these extracts together.

The above examples are comparative examples, and in reality, residual powder particles are extracted again after extract collection to improve efficiency. Further, the proportion of powder particles can be increased. 10, 25, and 50 parts by weight of powder were also used in each example.

Example 1 The extract thus obtained is mixed with honey or sugar, along with water to adjust the moisture content as appropriate, to prepare feeding honey. In addition, the extract obtained by the method described above can also be fed as is. The sugar content of feeding nectar is 20-70
It is about %. Bees often suck honey from sugar solutions with a specific gravity of 1.27 (1.5 sugar to 1 water), and sugar:water ratios of 0.5:1 (specific gravity 1.14) to 2:1.
(Specific gravity 1.33) is within the practical range. Feeding nectar using honey has a water content of 25 to 20%.
Therefore, honey: extract-containing water is 1:1 to 1:1.
The practical range would be 0.15. Honey sucking is best when the ratio of honey: extract-containing water is about 1:0.2. Honey with a lower sugar content takes longer to ripen and concentrate, but this has the advantage of allowing more bee body fluids to be mixed in, resulting in a more active product.
When these are fed to a colony of bees, the bees suck the honey, condense it, ripen it, store it, and when the honey matures, they put a lid on the hive. Feeding was carried out by installing a feeder on the upper stage of the two-stage joint box. Honey collection takes place 4 to 5 days after feeding, after the bees cover the honeycomb. More preferably, the nest containing honey is stored at room temperature to about 30°C (for one week to one month), and then the honey is collected separately. This honey is particularly ripe.

The proportion of extract and sugar or honey in the feeding nectar is determined by the extract concentration in the honey finally obtained. When bees are fed, the resulting isolated honey is reduced in volume by 20% and has a sugar concentration of around 80%. For example, when feeding 25 parts of extract liquid and 100 parts of raw honey (by weight), the components of honey obtained are approximately:
The amount of water contained in the extract liquid is concentrated.

Example 2 The extract is added to honey (separated honey that has not been subjected to high temperature treatment), and water is removed using a low temperature concentration method below 60°C. Low-temperature concentration is preferably carried out in a reduced pressure atmosphere by lowering the boiling point. Honey has a moisture content of 17% to 22%, which is the moisture that honey originally has, and it is best to keep it in a slightly lower range than this.

For the products of Examples 1 and 2, especially the product of Example 2, it is preferable to further perform a maturing step after honey collection.

Maturing is carried out by storing at a storage temperature of room temperature to 30°C and continuing the kakuhan treatment.

Example 3 The same treatment as in each of the above-mentioned Examples was carried out on Cinderaceae and Kawarada Mushroom to obtain ripe honey.

As described above, the honey obtained according to the present invention has excellent stability over time when used as a medium for dispersing and storing royal jelly. It also has the effect of eliminating the unpleasant taste and smell of raw honey, making it edible. Furthermore, the color change of honey due to long-term storage is reduced.

These effects are thought to be due to the fact that the unique ingredients of the mushroom extract of the family Arunocarinae include ingredients that suppress oxidative enzymes and other ingredients that cause changes in honey and royal jelly, and also ingredients that promote the ripening of honey. In addition, it is thought that the effect of the mushroom components belonging to the family Salmonaceae is responsible for reducing curls and odors.

Furthermore, the honey of the present invention is suitable for general consumption because it is fused with the active ingredients of mushrooms belonging to the family Salmonaceae, which are useful mushrooms, and has excellent digestibility and absorbability. In particular, the honey of Example 1 is obtained through a completely natural process by feeding the bees with the bee's body fluids, digesting and maturing the honey, so that each of the components that honey originally has, It provides the ingredient with excellent properties such as the digestive absorption and bioavailability of minerals, and is useful as a food along with the royal jelly medium.

Although the usefulness of mushrooms belonging to the family Aperaceae is known, they have a hard, corky substance that makes it difficult to make them into edible forms. However, according to the present invention, they can be stored and used in exactly the same way as conventional honey. This means that it can be used effectively.

Although the present invention is particularly effective and useful for Maitake mushrooms, which are difficult to use due to their material properties, the treatment provided by the present invention can also be applied to other useful mushrooms of the same family, Maitake mushrooms. You can turn this into honey with whatever you can apply. However, in this regard, it is necessary to be very careful and to fully mature or practice it.

As a result of careful examination of each Example, it appears that the sugar solution extract and the sugar solution + enzyme extract are more suitable for feeding bees. Bees especially seem to like the latter, which is thought to be because the ingredients are properly digested by enzymes. In addition to sugar, glucose, fructose, lactose, and invert sugar can also be used as the carbohydrate material used in the present invention.

Claims (1)

[Scope of Claims] 1. A process of producing food for bees using an extract of a mushroom belonging to the family Arunicaceae, a process of feeding a bee colony to cause the bee colony to concentrate, store and ripen the honey, and a process of separating and collecting the honey. 1. A method for producing Sarunokoshikake honey, which comprises the following steps in order: 2. In the method for producing Acernocoscus honey as set forth in claim 1, in the step of preparing food for bees using the extract of the Aperaceae family mushroom, at least the extract is used as a treatment for improving the honey-sucking ability of the bees. A method for producing Sarunokoshikake honey, characterized by enzymatically decomposing it or adjusting the sugar concentration.