JPS584905B2 - Method for producing health food ingredients using royal jelly as the main ingredient - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The health and nutritional effects of royal jelly have already been widely recognized academically, but the drawback is that it is extremely perishable due to the protein it contains.

The protein contained in royal jelly is mainly albumin, which is sufficiently contained in foods that make up ordinary daily meals, so there is no need to ingest it through royal jelly.

Therefore, the present invention focuses on the fact that by removing the protein contained in royal jelly, it can be preserved while avoiding spoilage, and aims to provide a simple and inexpensive method for producing health food ingredients using royal jelly as the main ingredient. It is something to do.

The present invention involves adding a proteolytic enzyme to royal jelly, shaking and holding at a required temperature to decompose the protein contained therein, and drying the royal jelly in a conventional manner by heating and freezing with ventilation to remove this moisture. 1-decene, a natural product that is expected to have a synergistic effect with the nutritional components such as vitamin B, B2, and vitamin C that are lost during the above steps, and 10-hydroxy delta-2-decenoic acid. The present invention relates to a method for producing health food raw materials using royal jelly as the main raw material, which is characterized by the addition of a few other fatty acids and then the process of powdering or cutting into pieces.

Therefore, first, a proteolytic enzyme is added to the royal jelly and kept shaking at a required temperature to decompose the protein contained therein, and then the water is removed by drying in a conventional manner by ventilation, heating, and freezing. , 10-hydroxy delta 2, an active ingredient unique to royal jelly.
Decenoic acid and 1-decene and all essential amino acids (
Efficiently concentrates inleucine, leucine, lysine, methionine, phenylalanine, threonine, tryfthan, and parin).

Among the above-mentioned water removal processes, the freeze-drying method is the most excellent, but it is expensive, and it also uses 10-hydroxy-drying, which is unique to royal jelly.
All of the above essential amino acids, including delta-2-decenoic acid and its decomposition product 1-decene, are stable against heating, so if water is removed by normal ventilation and heating methods, the construction cost is very low. The price is low.

In this case, vitamin B1, vitamin average, vitamin C
However, approximately 50mg of vitamin B1 and 60mg of vitamin B2 are lost per 1kg of raw royal jelly.
If about 120 mg of vitamin C is added after water removal, it is not only comparable to the freeze-drying method, but also makes it possible to produce a nutritious food ingredient with high health effects at an extremely low cost.

Furthermore, since 10-hydroxy delta-2-decenoic acid, which is one of the main components of the health food raw material, enters the bloodstream from the intestinal tract as 1-decene, it can be obtained at a lower price from other natural raw materials. By adding 1-decene which can be produced, the synergistic effect with 10-hydroxy delta-2-decenoic acid can be further enhanced.

A few other inexpensive fatty acids that are expected to have synergistic effects (
It is even more desirable to add a natural product (derived from natural products).

The method of the present invention will be explained by way of examples.

Add 100 g of proteolytic enzyme protease to 100 kg of royal jelly, and keep shaking at 37°C for 48 hours.

100g of royal jelly contains about 6.6kg of protein, but more than 95% of it is degraded by the above process.

10-hydroxy delta 2-decenoic acid and 1-decene as well as a few fatty acids and vitamin B1 vitamin B2
, vitamin C and essential amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, parin) are not affected by proteolytic enzymes at all, so they are present in the liquid after the above process without being degraded. It is natural that they are doing so.

In order to remove water from the liquid after this process,
By heating to 50° C. with ventilation, boiling down to about 1/10 of the original volume, and freeze-drying, 13.5 kg of freeze-dried product with a water content of 0.1% or less is obtained, and the water removal process is completed.

Next, 5g of vitamin B1 lost in the previous step,
After adding 6 g of vitamin B2, 12 g of vitamin C and 80 g of 1-decenoic acid, the mixture is ground into powder or pieces in an air separation flour mill.

The yield of the product is approximately 1.32 kg.

The product according to the present invention may be added to water, tea, milk, etc. and taken as is, but the amount is too small and difficult to handle.
By increasing the amount with ~100 times the amount of lactose, glucose, dried vegetable powder, bone marrow powder, etc., it is extremely suitable for serving as a main ingredient in the production of various health foods, and royal jelly is This is an extremely useful invention as a method for producing health food ingredients, which are the main raw materials.

Claims (1)

[Claims] 1. Adding proteolytic enzyme to royal jelly and shaking and holding at a required temperature to decompose the protein contained therein; and drying in a conventional manner by heating and freezing with ventilation to remove this moisture. , 1-decene and other 2 derived from natural products that are expected to have a synergistic effect with the nutritional components such as vitamins B1 and B2 and vitamin C that are lost during the above process and 10-hydroxy delta-2-decenoic acid. A method for producing a health food raw material using royal jelly as a main raw material, which is characterized by a process of adding three fatty acids and then combining the powder with pears or pieces.