JPH07298833A - Fermented product containing propolis extract, its production and use - Google Patents

Abstract

PURPOSE:To provide a fermented product containing propolis extract, having improved palatability of propolis extract to facilitate the oral taking and useful as an agent for the treatment of sensitive diseases, etc., by carrying out lactic acid fermentation of a medium containing a propolis extract and milk or a milk-originated substance. CONSTITUTION:This fermented product is produced by adding a milk (e.g. cow's milk, goat milk or sheep milk) or a milk-originated substance' (e.g. skim milk or milk casein) to a medium containing <=0.2w/w%, preferably 0.001-0.15w/w% of propolis extract in terms of solid and subjecting the medium to lactic acid fermentation.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a fermented product containing a propolis extract, a method for producing the same, and a use thereof, in particular, a fermented product in which the palatability of a propolis extract by a lactic acid fermentation method is improved, a process for producing the same, and a use thereof. Furthermore, it relates to a method for improving the palatability of a propolis extract by the fermentation method.

[0002]

2. Description of the Related Art Propolis is known as "Propolis in Natural Therapeutics".
n natural therapeutics) ”,
Malwane Detail Sare
e Editer S. A. ), Paris, France (1
983), "Fragrance Journal", No. 83,
20-28 and 36-43 (1987)
As described in, etc., it is a resinous substance that bees store in the nest box, and this includes resin, beeswax, essential oil, pollen,
It contains flavonoids and has long been used as a folk remedy for the prevention, treatment and maintenance of health of sensitive diseases.

Its main actions are antibacterial action, antioxidant action,
It has anti-inflammatory action, local anesthetic action, virus growth inhibitory action, immunomodulatory action and the like, and flavonoids, aromatic carboxylic acids, aromatic aldehydes, etc. are known as its main active ingredients. Propolis is a black-brown lump and is difficult to use as it is.Because its main component is a water-insoluble substance or hydrophobic substance, propolis is usually a high concentration of hydrophilic organic solvent such as ethanol. It is used as a liquid propolis extract obtained by extracting with a solution (this is also called a propolis tincture).

The propolis extract is usually used orally. In many cases, 1 to several drops of the propolis extract are mixed with water, tea, juice, beer, etc. in a glass, and the mixture is mixed. The method of ingesting is adopted. However, the ingestion thus obtained has a strong aroma peculiar to propolis extract and a pungent pungent taste, and in addition, the resin and wax components contained in the propolis extract precipitate, become cloudy, and have a favorable taste. It is the current situation that it is significantly impaired.

[0005]

[Problems to be Solved by the Invention] It is strongly desired to provide a method for solving the above-mentioned drawbacks of propolis extract and improving the palatability of propolis extract, and a propolis extract-containing orally ingested product obtained by this method. It is rare.

[0006]

[Means for Solving the Problems] In order to solve the above-mentioned drawbacks, the present inventors have focused their attention on the antibacterial action of propolis extract, and on the contrary to this action, continue to diligently study fermentative treatment of propolis extract. Came.

As a result, the inventors have surprisingly found that propolis extract is unlikely to inhibit lactic acid fermentation, and further that lactic acid fermentation significantly improves the palatability of the propolis extract, thus completing the present invention. That is, the present invention is a fermented product obtained by lactic acid fermentation of a medium containing milk or a milk-derived substance together with a propolis extract, and a method for producing the same, and the production of an orally ingested product in which the fermented product is blended with another orally ingestible material. Method,
Furthermore, it relates to a method for improving the palatability of a propolis extract by the fermentation method. The content of the propolis extract coexisting in the medium is preferably 0.2 w / w% or less as a solid content.

The propolis extract used in the present invention is, for example, a solution obtained by extracting propolis with high-concentration ethanol having a concentration of 80 v / v% or more, which is described in, for example, JP-A-61-1197523 and JP-A-5-197523. It may be partially purified by the method disclosed in JP-A-316968 or the like, or may be solidified by the method disclosed in JP-A-4-316459 or the like.
It is also optional to use a commercial product.

The amount of the propolis extract contained in the medium in the present invention may be such that lactic acid fermentation can be carried out smoothly and the palatability of the propolis extract is well improved.
Although it varies somewhat depending on the composition of the medium and the type of lactic acid bacteria, it is usually preferable to add the propolis extract in an amount of 0.2 w / w% or less as a solid content to the medium,
More preferably, 0.001 to 0.15 w / w% is preferable.

The medium of the present invention may be any medium as long as lactic acid bacteria can grow and produce a large amount of lactic acid from the sugar contained therein, and a medium containing milk or a milk-derived substance together with a propolis extract is suitable. In general, a liquid medium having a solid content concentration of less than about 30 w / w% is used. If necessary, a medium containing, in addition to milk or a milk-derived substance together with a propolis extract, one or more components selected from sugars, minerals, substances derived from animals and plants, etc. is adopted. As milk, cow's milk, goat's milk, sheep's milk, etc. are appropriately used. The milk-derived substance is a substance prepared from milk, and for example, skim milk powder, milk casein, fresh cream, whey, whey minerals, lactose, cheese, etc. are advantageously used. Sugars essential for the production of lactic acid include, for example, glucose, fructose, galactose, xylose and other monosaccharides, maltose, isomaltose, lactose, sucrose, trehalose,
Maltotriose, panose, isomaltotriose,
Oligosaccharides such as maltotetraose may be used alone or in combination of two or more kinds as appropriate. Further, as the mineral, the growth of lactic acid bacteria, as well as a nutrient source essential for fermentation, it is sufficient to strengthen the mineral according to the purpose of use of the oral ingestion obtained by lactic acid fermentation, for example, sodium salt,
A potassium salt, a calcium salt, a magnesium salt, an iron salt, a copper salt, a zinc salt, a phosphate or the like is appropriately used if necessary. At this time, calcium, iron, copper, zinc and the like, which are indispensable and relatively deficient in the living body, are conveniently converted into lactate, protein minerals and the like which are easily absorbed and utilized in the living body by lactic acid fermentation. .

The lactic acid bacterium to be inoculated may be any bacterium that produces a large amount of lactic acid from sugars, for example, Lactobacillus acidophilus.
IFO 13951 T, Lactobacillus del Brocky Subspecies Bulgaricus
s delbrueckii subsp. bulgaricus) [Lactobacillus bulgaricus
lgaricus) for short. ] IFO 13953 T, Lactobacillus helveticu
s) IFO 3809, Lactobacillus brevis (Lac
tobacillus brevis) IFO 3345 and other bacteria belonging to the genus Lactobacillus, Streptococcus salivarius subspecies salivarius (Streptococcu
s salivarius subsp. salivarius) IFO 1395
6. Streptococcus salivarius sub
sp. thermophilus) [Throughout the specification, Streptococcus thermophilu
s) for short. ] IFO 13957, and other bacteria belonging to the genus Streptococcus, such as Lactococcus lactis subspecies cremoris
is subsp. cremoris) IFO 3427, Lactococ lactis subspecies lactis
Enterococcus faecalis IFO 397, a bacterium belonging to the genus Lactococcus such as cus lactis subsp. lactis) IFO 12007
1. Enterococcus fae
cif) IFO 3128 and other bacteria belonging to the genus Enterococcus, Bifidobacterium bifidum (Bifido
bacterium bifidum) IFO 14252 T and other bacteria belonging to the genus Bifidobacterium 1
One kind or two or more kinds are used. In addition, if necessary, commercially available fermented milk, lactic acid bacterium beverage, etc. can be inoculated as a lactic acid bacterium seed culture (starter) advantageously. Further, if necessary, it is also possible to advantageously inoculate a mixed lump Kefir grain containing lactic acid bacteria. Also, containing lactose together with lactosucrose, which is a bifidobacteria growth-promoting carbohydrate, for example, using a lactosucrose-containing syrup (Hayashibara Shoji Co., Ltd., trade name "milk fruit oligo") for lactose intolerant people. When producing fermented products,
Lactic acid bacteria having an ability to assimilate sugars in a medium containing the syrup, for example, Lactobacillus bulgaricus, Streptococcus thermophilus, etc. are inoculated, and lactose unsuitable for lactose intolerant is preferentially assimilated, It is also advantageous to employ a fermentation method in which lactosucrose is reduced and effective in promoting the growth of Bifidobacterium.

As a method for producing a lactic acid fermented product containing a propolis extract of the present invention, for example, milk or a milk-derived substance is mixed with the propolis extract and then heat-sterilized, or milk or a milk-derived substance is heat-sterilized. Then, the medium obtained by mixing with the propolis extract is inoculated with lactic acid bacteria in accordance with a conventional method, and cultured under anaerobic conditions at about 30 to 50 ° C. for about 6 to 120 hours to produce the culture medium. .

The propolis extract-containing fermented product thus obtained contains a live lactic acid bacterium together with a propolis extract having improved palatability, and as it is or in combination with other orally ingestible materials. Can be advantageously used as various ingestible substances, and the original actions of propolis extract, for example, antibacterial action, infection control action, intestinal regulation action, immunoregulatory action, stress control action, macrophage activation action, antioxidant action, antilipidemia. Along with the action and hair growth action,
Since it also has the original action of a lactic acid bacterium fermented product, not only foods and drinks for health maintenance and promotion, but also bacteriostatic agent, bifidobacteria growth promoter, intestinal regulator, mineral enhancer, anti-susceptive disease agent, whitening agent, It can be advantageously used as a hair restorer and the like.

In particular, the propolis extract-containing fermented product is mixed with an orally ingestible physiologically active substance selected from vitamins, hormones, cytokines, plants and animals-derived substances, etc., and its antibacterial action, anti-susceptive disease action, physiological action, etc. It can also be advantageously carried out to produce an orally-enriched substance having a high content.

The anti-susceptive disease agent in the present invention means a preventive agent or a therapeutic agent for a susceptive disease, and the susceptive disease means a propolis extract-containing fermented product of the present invention or an ingested product using the same. It means a disease to be prevented or treated, and examples thereof include infectious disease, constipation, hepatic encephalopathy, liver disease, colon cancer, anemia, and neurological disease.

Examples of the orally ingestible materials include flavors, colorants, acidulants, sweeteners, vitamins, minerals, substances derived from animals and plants, physiologically active substances, stabilizers, bulking agents,
One or more materials such as an excipient are appropriately used. As vitamins, thiamine, riboflavin, pyridoxine, water-soluble vitamins such as L-ascorbic acid,
Fat-soluble vitamins such as liver oil, carotenoid, ergosterol, and tocopherol are used appropriately. In addition, as the animal- and plant-derived substances, for example, terrapin extract, pit viper extract, rainbow trout extract, oyster meat extract, sturgeon extract, skipjack extract, meat extract, chicken extract, placenta extract, royal jelly, bone meal, heme iron and other animal-derived substances and , For example, yeast extract, koji extract, mushroom extract, chlorella extract, licorice extract, kelp extract, pine needle extract, bear bamboo extract, plum meat extract, carrot extract, mugwort extract, aloe extract, wolfberry extract, perilla extract, sesame extract, horsetail extract, Loquat leaf extract, garlic extract,
Microorganisms such as ginger extract, fruit juice and vegetable juice, and plant-derived substances are appropriately used as necessary.

As a method for blending the orally ingestible material with the fermented product, a known blending method such as mixing, kneading, dissolving, dipping, spraying or pouring is appropriately selected in the steps until the product is completed.

As an example of an orally ingested product, in order to produce a health drink, for example, the fermented product is enriched with bifidobacteria growth-promoting sugars and vitamins and minerals which are apt to be deficient in the living body, and if necessary, publicly known. Sugar sweetener, stevia, high-intensity sweeteners such as aspartame, pullulan, carrageenan, pectin, stabilizers such as gelatin, further, fruit juice, organic acids, colorants, flavors, water and the like, and then,
It may be produced by homogenizing according to a conventional method, heat sterilization, and filling in a container. At this time, as the bifidobacteria growth-promoting sugar, for example, isomaltooligosaccharide, lactosucrose, fructooligosaccharide, galactooligosaccharide, etc., as dietary fiber, pullulan, dextran, carrageenan, pectin, glucomannan, nata de coco, etc. Can be appropriately adopted. Also, as minerals that tend to be deficient in the living body, for example, calcium, magnesium,
Iron, copper, zinc, etc. are appropriately used as necessary. In addition, materials containing other active substances such as physiologically active substances along with minerals, for example, whey minerals, bone meal, heme iron,
It is also possible to advantageously use an animal or plant-derived substance such as an oyster meat extract, a clam meat extract, a yeast extract, a mushroom extract, a kelp extract, a sesame extract, a horsetail extract, or a prune extract.

The thus obtained propolis extract-containing orally ingested substance fortified with bifidobacteria growth-promoting saccharides and minerals that tend to be deficient in the living body, in addition to the above-mentioned propolis extract's original action, bifidobacteria growth-promoting By the action, it selectively grows bifidobacteria, produces organic acids such as acetic acid and lactic acid, lowers the pH in the large intestine, and suppresses the growth of harmful bacteria such as bacteria and spoilage bacteria that cause spontaneous infections. To do. In addition, ammonia produced by spoilage bacteria, p-
It suppresses the production of putrefactive substances such as cresol, indole, and skatole, and stimulates the intestine moderately to promote peristalsis and exerts an intestinal regulating action, resulting in infections, constipation, hyperammonemia, hepatic encephalopathy, and large intestine. Prevent cancer. Further, the fortified mineral becomes a soluble organic acid salt by the produced organic acid, and its absorption is promoted. At this time, for example, calcium is 0.0001 to 0.1.
About 0.0001 to 0.1 w / w% of magnesium is blended to prevent or treat osteoporosis, and iron or copper is used for preventing or treating osteoporosis. 00
001 to 0.01 w / w% is added, and zinc is added to 0.000001 to 0.001 for the prevention and treatment of anemia.
Mixing about w / w%, prevention of mental illness such as depression,
It works effectively for treatment and energies, and is extremely convenient for maintaining and promoting health.

The propolis extract-containing fermented product, or, if necessary, the fermented product powder obtained by mixing the product with a sugar such as oligosaccharide or dextrin and drying the product, has a flavor as a raw material for various oral ingestions. For improvement, quality improvement,
It can be advantageously used as a bacteriostatic agent, preservative, etc. for the purpose of improving shelf life.

The propolis extract-containing fermented product thus obtained, and further, the method of utilizing the orally ingested product produced by using the fermented product, may be ingested by an ordinary method, and generally, 0.0001 to 0.1 as solid content of propolis extract per 1 kg of body weight per day
g, preferably 0.0005 to 0.05 g.

The propolis extract-containing fermented product of the present invention is also well in harmony with various substances exhibiting sweetness, sourness, saltiness, taste, bitterness, astringency, umami, etc., and has a strong bacteriostatic action and antioxidant action. It is not limited to health foods and drinks in specific fields, agents for anti-susceptive diseases, but widely used foods and drinks and preferences, such as soy sauce, furikake, mayonnaise, dressing, three cup vinegar, Chinese cabbage, tempura sauce, noodle sauce, sauce, ketchup. ,
Sauce of roasted meat, curry roux, stew base, soup base,
Various seasonings such as dashi stock, complex seasonings, new mirin, okoshi, carinto, fertilizer, rice cakes, steamed buns, uiro, bean paste, mutton, mizuyomikan, nishikidama, jelly, castella, candy, etc. , Bread, cookie, pie, pudding, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel,
Various Western confectioneries such as candies, ice cream, frozen desserts such as sorbets, syrup pickles of fruits, syrups such as ice honey, pickles such as Fukugami pickles, Senmai pickles, and pickled pickles, meat products such as ham and sausages, fish ham, fish meat Fish meat products such as sausage, kamaboko, chikuwa, and rice, sea urchin, salted squid, vinegar kelp, sakirume, various delicacies such as dried pufferfish, alcohol such as fruit liquor, western liquor, coffee, tea, cocoa, juice, Blended in soft drinks such as carbonated drinks, lactic acid drinks, lactic acid bacteria drinks, etc.,
It can be used advantageously for the purpose of improving their flavor, improving shelf life, and stabilizing quality. Furthermore, it is mixed with feed, feed, etc. for domestic animals, poultry, bees, silkworms, fish and other domestic animals to prevent infection of domestic animals, prevention of diarrhea, promotion of appetite, promotion of fattening, promotion of spawning, suppression of odor of feces, etc. It is also convenient to use it for the purpose. In addition, it is also advantageous to use it in drinks, powders, granules, capsules, etc., as well as in tobacco, troches, sublingual tablets, mouth tablets, mouthwash, mouthwash, chewing gum, etc., for use in the fields of medicine and cosmetics. Can be carried out.

The present invention will be described in detail below by experiments.

[0024]

[Experiment 1 Effect of propolis extract on lactic acid fermentation]
The effect of propolis extract on lactic acid fermentation was investigated. 8 parts by weight of skim milk powder, isomerized sugar syrup (solid content 75 w / w
%) 10 parts by weight and partially purified propolis extract prepared by the method of Example A-1 described in JP-A-5-316968 (aqueous solution containing ethanol at a solid content of 10 w / w%) as a solid content of 0 to 0. A medium was prepared by adding 6 parts by weight to 100 parts by weight of water, and adding water to a 1-liter Erlenmeyer flask.
Heat sterilize for 0 minutes, then cool to 40 ° C., and then according to a conventional method, Lactobacillus bulgaricus IFO
3953 T and Lactobacillus acidophilus I
A lactic acid bacterium starter in which FO 13951 T was grown was inoculated, left standing at 37 ° C. and cultured for 1 to 5 days, and the state of lactic acid fermentation was observed by the pH of the medium, the presence or absence of coagulation, and the presence or absence of fermentation odor. The results are summarized in Table 1.

[0025]

[Table 1]

As is clear from the results shown in Table 1, lactic acid fermentation occurs even in the presence of propolis extract, and the pH of the medium is 5%.
It turned out to fall below. At that time, it was found that the concentration of propolis extract had a great influence, and the fermentation was delayed as the amount of solid content increased in the range of 0.01 to 0.3 w / w%. In other words, if the propolis extract as a solid content is up to about 0.05 w / w%, it can be fermented in one day in the same manner as in the case of containing no propolis extract, and the amount is 0.1 to 0.15 w / w% can be fermented in 2 days, and 0.2 to 0.3
If w / w%, it can be fermented in 5 days. In the case where the propolis extract was allowed to coexist at 0.6 w / w% as the solid content, the propolis extract was increased, so that coagulation was observed during heat sterilization and fermentation did not occur.

[0027]

[Experiment 2 Improving palatability of lactic acid fermentation of propolis extract] A fermented product containing propolis extract obtained by lactic acid fermentation containing propolis extract by the method of Experiment 1 was used as Sample A, and the same was performed without containing propolis extract. A fermented product obtained by lactic acid fermentation was simply mixed with an equal amount of the propolis extract after the fermentation, and was used as sample B. Which of sample A and sample B was more preferable was evaluated by a panel test. The fermented product used contained propolis extract as a solid content at concentrations of 0.01, 0.02 and 0.05 w / w% and had a fermentation period of 2 days, and concentrations of 0.1, 0.15,
Used were those containing 0.2 and 0.3 w / w% and having a fermentation period of 5 days. In each of Sample A and Sample B, the samples were homogenized and subjected to the test. There are 18 panelists, 10 males,
It consisted of 8 females, and a panel test was conducted at 24 ° C. The results are summarized in Table 2.

[0028]

[Table 2]

As is clear from the results shown in Table 2, the propolis extract was found to have significantly improved palatability by lactic acid fermentation. Further, in the case of lactic acid fermentation, it is suitable to add the propolis extract as a solid content in an amount of 0.2 w / w% or less to the medium for lactic acid fermentation,
It has also been found that a concentration of 0.01 to 0.15 w / w% is more suitable.

[0030]

[Experiment 3 gastric ulcer suppressive effect]

[Experiment 3-1: Suppression of gastric ulcer by stress load on rats] The stress load on rats is described in "Animal Model Utilization for New Drug Development", Ryuta Ito, Ryo Takahashi, Nishio Honda.
In accordance with the method described by Matsuo et al., R & D Planning, Tokyo, pp. 247-254 (1985), male Wistar rats weighing 280-350 g were restrained in a wire cage stress cage at a water temperature of 23 ° C. Acute gastric ulcer was caused by water immersion for 18 hours.

[0031]

[Experiment 3-2 Oral administration of stress-induced gastric ulcer inhibitor] As a stress-induced gastric ulcer inhibitor, a fermented product containing 0.1 w / w% as a solid content of propolis extract prepared by the method of Experiment 2, Sample A and Sample B Was diluted 50 times with water and administered. As a control, distilled water or an aqueous solution obtained by similarly diluting a fermented product without addition of propolis extract by 50 times was administered. The administration method was 8 animals per group, and 3 ml of the stress-induced gastric ulcer inhibitor was added to each animal, and stress loading was started 10
Forcibly, oral administration was carried out using a gastric tube 5 minutes before. To determine the effect, after stress, the mice were killed by inhalation with ether and dissected, the length (mm) of sores (Erosion) generated on the gastric mucosa was measured, and the total was calculated, and the ulcer index per rat ( Ulecer index). The results are summarized in Table 3.

[0032]

[Table 3]

As is clear from the results shown in Table 3, the group III to which the fermented product (sample A) containing the propolis extract of the present invention and subjected to lactic acid fermentation was administered was the control group I (distilled water administration group). Has a ulcer index of 65 mm, whereas the ulcer index has been reduced to 26 mm, which is 40%, and a fermented product without addition of propolis extract was simply administered with a propolis extract (Sample B) IV 28 for the group
mm and about 43%. From this fact, it was revealed that the lactic acid-fermented product containing the propolis extract has a stress-induced gastric ulcer inhibitory effect, and the effect is not only lost by the lactic acid fermentation but is rather enhanced. This action can be advantageously used for treating neurological diseases such as stress.

[0034]

[Experiment 4 Macrophage activation effect] 0.1 w / w% as solid content of propolis extract prepared by the method of Experiment 2
RPM containing 10% fetal bovine serum and 10 mM Hepes buffer (pH 7.4)
I 1640 medium, which was diluted 100-fold, was used as a macrophage activator. The macrophage activating effect was obtained by collecting macrophages from the abdominal cavity of BALB / c mice according to a conventional method, seeding them on a 96-well plate and allowing them to adhere, and adding 0.1 ml of each of the above-mentioned activators to this, 37 Incubate in 5% carbon dioxide gas atmosphere at 5 ° C, and after 5 hours, take a photograph and determine the ratio of the number of activated macrophages to the total number of macrophages, which is defined as the activation rate (%). It was judged by. Distilled water was used as a control. The results are shown in Table 4.

[0035]

[Table 4]

As is clear from the results shown in Table 4, the fermented product (sample A) containing the propolis extract and subjected to lactic acid fermentation exhibited a remarkable macrophage activating effect, and the effect was not lost by the lactic acid fermentation. Not only that, but it turned out to be increased. This action can be advantageously used for prevention and treatment of infectious diseases and cancer.

[0037]

[Experiment 5 Acute toxicity] Using 7-week-old dd mice, the propolis extract was made into a solid content by the method of Experiment 2.
0.05w / w%, 0.1w / w% and 0.2w / w%
A freeze-dried product of the fermented product (Sample A), which was lactic acid fermented by containing it, was orally administered to test acute toxicity. As a solid content of propolis extract, 0.2 g per 1 kg of body weight
No deaths were seen until then, and further administration was difficult. Therefore, the toxicity of these samples is extremely low.

Hereinafter, a fermented product containing the propolis extract of the present invention will be described in Example A, and an orally ingested product using the fermented product will be described in Example B.

[0039]

[Example A-1 Fermented product] Milk 80 parts by weight, skim milk powder 5
Parts by weight, 0.2 parts by weight of partially purified propolis extract (solid content 15 w / w% containing aqueous ethanol solution) prepared according to the method of Experiment 1 and water to make the total amount 100 parts by weight, the medium was 80 ° C., 30 The mixture was heat-sterilized for 15 minutes, cooled to 45 ° C., then inoculated with a lactic acid bacterium starter in which Lactobacillus bulgaricus IFO 13953 T and Streptococcus thermophilus IFO 13957 were grown according to a conventional method, and fermented at 45 ° C. for 24 hours. After fermentation, 5 parts by weight of sucrose was added and homogenized, and the mixture was filled in a container to obtain a fermented product. This product is a fermented product containing live lactic acid bacteria together with propolis extract with excellent palatability, as it is, or in combination with other orally ingestible materials, and as healthy food, anti-susceptibility It can be advantageously used as a disease agent, skin-whitening agent, hair-growth agent and the like. Further, it can be advantageously used as a bacteriostatic agent for foods, a preservative and the like.

[0040]

Example A-2 Fermented product 18 parts by weight of skim milk powder, 10 parts by weight of lactosucrose-containing syrup (Hayashibara Shoji Co., Ltd., trade name "milk fruit oligo" LS-35), commercially available propolis extract (Sansho Co., Ltd.) Sale, brand name "proponal", solid content 18w / w% content ethanol solution) 0.
2 parts by weight, oyster meat extract 0.2 parts by weight and water were added to bring the total amount to 100 parts by weight, the medium was sterilized by heating at 85 ° C for 20 minutes and cooled to 40 ° C, and then Lactobacillus bulgari was prepared according to a conventional method. A lactic acid bacterium starter in which Cas IFO 13953 T was grown was inoculated and fermented at 37 ° C. for 48 hours. After fermentation, 0.1 part by weight of calcium lactate was added and homogenized, and the mixture was filled in a container to obtain a fermented product. This product is a fermented product containing a living lactic acid bacterium together with a propolis extract having excellent palatability as in Example 1, and as it is, or as an orally ingested product by being blended with other orally ingestible materials, Healthy food and drink, anti-susceptive disease agent, skin lightening agent,
It can be advantageously used as a hair restorer. Further, it can be advantageously used as a bacteriostatic agent for foods, a preservative and the like. Above all,
In addition to the original action of propolis extract, this product is fortified with lactosucrose, which is a bifidobacteria growth-promoting saccharide, so it promotes the growth of bifidobacteria, has an excellent intestinal regulating action, and prevents colon cancer. It is convenient as an oral ingestion product, and since it contains oyster meat extract and is further enriched with calcium salts, it maintains and promotes health.
Furthermore, it is convenient as an oral ingestion product for preventing and treating osteoporosis, anemia, mental disorders and the like.

[0041]

[Example A-3 Fermented product] 10 parts by weight of skim milk powder, 5 parts by weight of sucrose, 0.3 part by weight of partially purified propolis extract prepared according to the method of Experiment 1 (ethanol solution containing solid content 10 w / w%), 0.1 part by weight of calcium chloride,
Heme iron 0.1 parts by weight and water were added to bring the total amount to 100 parts by weight, and the lactic acid fermentation medium was instantaneously heat-sterilized at 95 ° C. to 40
The mixture was cooled to 0 ° C. and then inoculated with a lactic acid bacterium starter in which Lactobacillus acidophilus IFO 13951T and Enterococcus faecalis IFO 3971 were grown according to a conventional method and fermented at 40 ° C. for 48 hours.
After the fermentation, 20 parts by weight of isomalt oligosaccharide syrup (Hayashibara Shoji Co., Ltd., trade name "Panolap") was added and homogenized, and filled in a container to obtain a fermented product. This product is a fermented product containing live lactic acid bacteria together with a propolis extract having excellent palatability as in Example 1, and as it is, or as an orally ingested product by being blended with other orally ingestible materials, it is healthy. It can be advantageously used for foods and drinks, anti-susceptive diseases agents, skin lightening agents, hair restorers and the like. Further, it can be advantageously used as a bacteriostatic agent for foods, a preservative and the like. In particular, this product, in addition to the original action of the propolis extract, is enriched with isomaltooligosaccharide, which is a bifidobacteria growth-promoting saccharide, promotes the growth of bifidobacteria, and has an excellent intestinal regulating action,
It is convenient as an orally ingested substance to prevent colorectal cancer, and since it strengthens the calcium salt essential for bone formation and the iron salt essential for erythropoiesis, it maintains and promotes health, as well as osteoporosis. It is convenient as an oral ingestion product for the prevention and treatment of anemia and anemia.

[0042]

[Example B-1 Acidified milk beverage] 80 parts by weight of milk, 5 parts by weight of skim milk powder, 0.2 parts by weight of partially purified propolis extract prepared according to the method of Experiment 1 (solid content of 15 w / w% aqueous ethanol solution). A medium for lactic acid fermentation having 100 parts by weight of water and water was fermented in the same manner as in Example A-1 to obtain a fermented product. Next, 150 parts by weight of galacto-oligosaccharide syrup, 1 part by weight of Stevia sweetener (Toyo Seika Sugar Co., Ltd., trade name “αG sweet”), 20 parts by weight of pullulan, an appropriate amount of flavor and water were added to this fermented product to make a total amount of 1 , 0
The mixture was homogenized to 00 parts by weight, further heat-sterilized and filled in a container according to a conventional method to obtain a sour milk beverage product. This product is a sour milk powder containing propolis extract with excellent palatability, and can be advantageously used as an oral ingestion product for health food and drink, an anti-susceptive disease agent and the like. In particular, this product strengthens galactooligosaccharide, which is a bifidobacteria growth-promoting sugar, and strengthens pullulan, which is a bifidobacteria growth-promoting sugar, in addition to the original function of propolis extract. Therefore, it has an excellent intestinal regulating effect and is convenient as an orally ingested substance for preventing colorectal cancer.

[0043]

[Example B-2 Acid Milk Beverage] 18 parts by weight of skim milk powder, 10 parts by weight of isomalt oligosaccharide syrup (trade name "Panolap" sold by Hayashibara Corporation), commercially available propolis extract (solid content 18 w / w% ethanol) Aqueous solution) 0.2
A fermentation medium was obtained by fermenting a medium containing 100 parts by weight of oyster meat extract, 0.2 parts by weight of oyster meat, and water so that the total amount was 100 parts by weight. Next, 300 parts by weight of a lactosucrose-containing syrup (Hayashibara Shoji Co., Ltd., trade name "milk fruit oligo" LS-55L), 0.5 parts by weight of stevia sweetener, 30 parts by weight of pullulan, and 8 parts of calcium lactate were added to the fermented product. Part, add a proper amount of fragrance and water to bring the total amount to 2.0
The mixture was homogenized to 00 parts by weight, further heat-sterilized and filled in a container according to a conventional method to obtain a sour milk beverage product. This product is a sour milk powder containing propolis extract with excellent palatability, and can be advantageously used as an oral ingestion product for health food and drink, an anti-susceptive disease agent and the like. In particular, this product, in addition to the original action of the propolis extract, strengthens isomaltooligosaccharides and lactosucrose, which are bifidobacteria growth-promoting sugars,
Since it is a bifidobacteria growth-promoting carbohydrate and strengthens pullulan, which is a dietary fiber, it promotes the growth of bifidobacteria, has an excellent intestinal regulating action, and is convenient as an oral ingestion for preventing colon cancer. Yes, since it also contains oyster meat extract, and because it is fortified with calcium salt,
It is convenient as an oral ingestion product for maintaining and improving health, and for preventing and treating osteoporosis, anemia, mental disorders and the like.

[0044]

[Example B-3 Sour milk beverage] 10 parts by weight of skim milk powder, 5 parts by weight of sucrose, 0.3 part by weight of partially purified propolis extract prepared according to the method of Experiment 1 (ethanol solution containing solid content 10 w / w%). A medium containing 100 parts by weight of water and water was fermented in the same manner as in Example A-3 to obtain a fermented product. Then, to this fermented product, 150 parts by weight of lactosucrose-containing syrup, 2 parts by weight of carrageenan, an appropriate amount of flavor and water are added to homogenize the total amount to 1,000 parts by weight, and further heat sterilized and filled in a container according to a conventional method. To obtain a sour milk beverage product. This product is a sour milk powder containing propolis extract with excellent palatability, and can be advantageously used as an oral ingestion product for health food and drink, an anti-susceptive disease agent and the like. In particular, this product, in addition to the original action of the propolis extract, has strengthened lactosucrose, which is a bifidobacteria growth-promoting sugar, and carrageenan, which is a dietary fiber, and thus has excellent intestinal regulating action and prevents colon cancer. For oral ingestion is convenient.

[0045]

Example B-4 Acid Milk Powder 18 parts by weight of skim milk powder, 0.4 parts by weight of a commercially available propolis extract (an aqueous ethanol solution containing 18 w / w% solids) and water were added to make a medium having a total amount of 100 parts by weight. Fermented matter was obtained by fermenting as in Example A-2. Next, the fermented product is homogenized, sterilized by heating, further concentrated under reduced pressure to a concentration of about 40 w / w%, and mixed with 50 parts by weight of dextrin (DE about 20) and spray-dried to obtain a fermented product powder. Obtained. This product is a propolis extract-containing sour milk powder with excellent palatability, as it is, or as an orally ingested product by blending with other orally ingestible materials.
It can be advantageously used for health foods and drinks, anti-susceptive diseases and the like.
In addition, this product can be used by converting it into granules or tablets according to a conventional method, and can be used for other oral ingestion products such as beverages, confectionery,
It can be advantageously used as a compounding material for seasonings, oral products, oral medicines, etc., for maintaining and promoting health, and for preventing, treating, and promoting recovery of various diseases.

[0046]

[Example B-5 Chewing Gum] 3 parts by weight of a gum base were heated and dissolved to such an extent that the gum base became soft, and Example B-4
Sour milk powder containing propolis extract obtained in Step 7
Parts by weight and 0.1 parts by weight of ginseng ginseng extract, and 0.1 parts by weight of stevia sweetener and appropriate amounts of colorants and flavors, and kneading with a roll according to a conventional method, molding,
The product was packaged. This product is a chewing gum with a good texture and flavor, and it is unlikely to cause tooth decay. Also,
This product can be advantageously used for maintaining and promoting health, and for preventing, treating, and promoting recovery of various diseases.

[0047]

[Example B-6 Gummy candy] 90 parts by weight of reduced maltose syrup (Hayashibara Shoji Co., Ltd., trade name "Mabit") was added to the propolis extract-containing acid milk powder with excellent palatability obtained by the method of Example B-4. A mixture of 60 parts by weight with heating, 13 parts by weight of gelatin and 0.1 parts by weight of pine needle extract dissolved in water, and an appropriate amount of colorant and flavor were mixed, molded and packaged to obtain a gummy candy. This product is a gummy candy with good texture and flavor. In addition, this product can be advantageously used for maintaining and promoting health, and for preventing, treating, and promoting recovery of various diseases.

[0048]

Example B-7 Butter Cake 50 parts by weight of unsalted butter, 50 parts by weight of shortening, 50 parts by weight of honey and 130 parts by weight of sugar were well mixed, and 150 parts by weight of whole egg was added thereto and stirred, and then, 135 parts by weight flour, 7 milk
5 parts by weight, 4 parts by weight of the multi-layer and an appropriate amount of vanilla were mixed, put into a mold, baked and cooled to room temperature according to a conventional method. On this surface, 80 parts by weight of a propolis extract-containing sour milk powder beverage obtained by the method of Example B-1 and having excellent palatability, ume liqueur 20
A syrup obtained by mixing 20 parts by weight of cognac and 20 parts by weight of cognac was applied with a brush to obtain a product. This product is a butter cake with a good flavor. In addition, this product can be advantageously used for maintaining and promoting health, and for preventing, treating, and promoting recovery of various diseases.

[0049]

Example B-8 Ice Cream While heating 2,000 parts by weight of milk to about 60 ° C., 200 parts by weight of egg yolk, 50 parts by weight of whole egg, 420 parts by weight of fructose, 30 parts by weight of starch syrup, raw 200 parts by weight of cream, 20 parts by weight of sugar-free condensed milk, 300 parts by weight of a propolis extract-containing sour milk powder obtained by the method of Example B-2 and 1 part by weight of gelatin powder were mixed with stirring, and then 75 parts by weight. 20 minutes by weight of ume liqueur was stirred and mixed, put into a container and frozen to obtain a product. This product is an ice cream with a rich flavor. In addition, this product can be advantageously used for maintaining and promoting health, and for preventing, treating, and promoting recovery of various diseases.

[0050]

Example B-9 Tablets 30 parts by weight of propolis extract-containing sour milk powder obtained by the method of Example B-4 and having excellent palatability,
20 parts by weight of lactosucrose-containing powder (trade name "milk fruit oligo" LS-55P, sold by Hayashibara Shoji Co., Ltd.), calcium lactate 10 parts by weight, L-ascorbic acid 5 parts by weight, pullulan 5 parts by weight, α-glycosyl rutin 1 Parts by weight, 1 part by weight of tribasic calcium phosphate, 1 part by weight of sugar ester and an appropriate amount of powdered flavor are uniformly mixed, and then tableted by a tableting machine according to a conventional method to give about 350 mg per tablet,
A tablet was obtained. This product is a tablet which is not cracked and has good stability and is easy to swallow, and about 1 to 40 tablets, preferably 2 to 20 tablets per adult day may be orally ingested and used. In addition to the original function of propolis extract, this product has strengthened lactosucrose and pullulan,
It has an excellent intestinal regulating effect and is convenient as an oral ingestive substance for preventing colorectal cancer, and since it is fortified with calcium salt, it is convenient as an oral ingestive substance for the prevention and treatment of osteoporosis. Is L-ascorbic acid and α
-Promotion of health by strengthening glycosyl rutin,
It is convenient as an oral ingestion for anti-aging.

[0051]

[Example B-10 Compounded feed] 30 parts by weight of dough, 30 parts by weight of propolis extract-containing acid milk powder obtained by the method of Example B-4 and having excellent palatability, 10 parts by weight of skim milk, lactosucrose-containing powder 10 parts by weight, 10 parts by weight of vitamin agent, 5 parts by weight of fish meal, 5 parts by weight of dicalcium phosphate, 3 parts by weight of liquid oil and fat, 3 parts by weight of calcium carbonate, 2 parts by weight of salt and 2 parts by weight of mineral agent and mixed feed. Was manufactured. The product is a feed for livestock and poultry with improved palatability, and is particularly suitable as a feed for piglets. In addition to the original action of propolis extract, the product exhibits a bifidobacteria growth-promoting effect, and can be advantageously used for prevention of infection of farm animals, prevention of diarrhea, promotion of appetite, promotion of fattening, suppression of odor of feces, and the like. In addition, this product is used as needed for other feed ingredients, for example, concentrated feed such as grains, flour, starch, oil meal, sucrose, straw, hay, bagasse, corn turnip, or silage of these. It can be advantageously used in combination with a roughage material.

[0052]

As described in the text, the present invention, contrary to the antibacterial action of conventionally known propolis extract,
A palatability of a propolis extract is improved by inoculating a lactic acid bacterium to a medium containing the propolis extract and fermenting it. In order to improve the palatability of the propolis extract, it is necessary to ferment it by lactic acid in the presence of the propolis extract, and its concentration is relatively low, and the amount of the propolis extract in the medium is 0.2 w / w% or less as a solid content. Is desirable. The propolis extract-containing fermented product having improved palatability in this manner facilitates oral ingestion, and as it is, or in combination with other orally ingestible materials,
As an oral ingestion, it can be advantageously used for a wider range of health foods and drinks, anti-susceptive disease agents, etc., and it will greatly expand the application of propolis extract and give it to industries such as related foods, feeds, pharmaceuticals and cosmetics. The impact is extremely large.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display area A23K 1/16 304 A 9123-2B A23L 1/00 J 1/076 1/30 B A61K 9/20 B 35/64 ACL 7431-4C // C12N 1/38 8828-4B

Claims (17)

[Claims] 1. A fermented product obtained by lactic acid fermentation of a medium containing milk or a substance derived from milk together with a propolis extract. 2. The fermented product according to claim 1, wherein the medium contains the propolis extract in an amount of 0.2 w / w% or less as a solid content. 3. The medium according to claim 1, wherein the medium contains, in addition to milk or a milk-derived substance, one or more components selected from sugars, minerals and animal- and plant-derived substances together with the propolis extract. Fermented product. 4. The fermented product according to claim 3, wherein the carbohydrate is bifidobacteria growth-promoting carbohydrate and / or dietary fiber. 5. The fermented product according to claim 4, wherein the bifidobacteria growth-promoting sugar is lactosucrose. 6. The fermented product according to claim 3, wherein the mineral is one or more minerals selected from calcium, magnesium, iron, copper and zinc. 7. The fermented product is a food or drink, a bacteriostatic agent, a bifidobacteria growth promoter, a mineral enhancer, or an anti-susceptive disease agent, claim 1, 2, 3, 4, 5 or 6. The fermented product described. 8. A method for producing a fermented product containing a propolis extract, which comprises inoculating a lactic acid bacterium to a medium containing milk or a substance derived from milk together with the propolis extract and performing lactic acid fermentation. 9. The method for producing a fermented product according to claim 8, wherein the medium contains the propolis extract in a solid content of 0.2 w / w% or less. 10. A method for producing an orally ingested product, which comprises adding a material capable of orally ingestion to a fermented product obtained by lactic acid-fermenting a medium containing milk or a milk-derived substance together with a propolis extract. 11. The method for producing an orally ingested product according to claim 10, wherein the medium contains the propolis extract in a solid content of 0.2 w / w% or less. 12. The orally ingestible material is a material containing one or more kinds of components selected from sugars, minerals, vitamins, physiologically active substances and substances derived from plants and animals. A method for producing the oral ingestion product described. 13. The method for producing an orally ingested substance according to claim 12, wherein the sugar is bifidobacteria growth-promoting sugar and / or dietary fiber. 14. The method for producing an orally ingested product according to claim 12, wherein the mineral is one or more minerals selected from calcium, magnesium, iron, copper and zinc. 15. The oral ingestion product is a food or drink, a bacteriostatic agent, a bifidobacteria growth promoter, an intestinal regulator, a mineral enhancer or an anti-susceptive disease agent, 10.
The method for producing an orally ingested product according to 12, 13, or 14. 16. A method for improving the palatability of a propolis extract, which comprises inoculating a lactic acid bacterium into a medium containing milk or a milk-derived substance together with the propolis extract and performing lactic acid fermentation. 17. The method for improving palatability of a propolis extract according to claim 16, wherein the medium contains the propolis extract in an amount of 0.2 w / w% or less as a solid content.