JPS592257B2 - Method for producing prepared royal jelly containing honey - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing prepared royal jelly containing honey.

Raw royal jelly, which bees secrete into their base through their pharyngeal lines to raise queen bees, is known to have effects on the human body, such as maintaining health, recovering physical strength after illness, and improving beauty. honey and drinks,
It is increasingly being used as an additive in various other foods, or in medicines, cosmetics, etc. For example, when raw royal jelly is added to honey. The effect can be increased by adding as much amount as possible to the raw royal jelly, but since the water content of raw royal jelly is around 68%, it is best to mix it with the honey. Not only will the water content of the product be quite high, but the sugar content will also increase.
Due to its high pH, royal jelly spoils more quickly than pure raw royal jelly, and cannot be stored at normal temperature (room temperature).It also has the disadvantage that it cannot be stored for a long time even when stored in the refrigerator. There was a problem in that it was not possible to add a large amount of fresh royal jelly.

As a solution to the above problem, in the case of using dried royal jelly that has been dried by freeze-drying (freeze-drying) or other methods instead of fresh royal jelly, or prepared royal jelly made by adding lactose etc. to tablets, this problem cannot be solved in terms of water content. However, not only does it have a medicinal form, but the flavor and nutritional value of royal jelly is inferior to raw royal jelly, giving it a strong image of being a processed product, and it also has the drawbacks of being expensive. was there.

Therefore, in order to eliminate the above-mentioned conventional drawbacks, the applicant of the present application lowered the temperature after concentrating honey, and developed
To provide a method of adding and mixing at a low temperature [Japanese Patent Application No. 53-44819 (Japanese Patent Publication No. 56-17898)] to obtain a stable honey-containing royal jelly with high nutritional value, long shelf life, and low moisture content. However, although this method allows for a larger amount of raw royal jelly to be added than the conventional method, the limit is around 16.7 to 20%, which is in accordance with the Fair Competition Code for Royal Jelly Labeling. The total weight is about as low as the minimum standard for products defined as royal jelly (products prepared with additives such as lactose and honey to raw royal jelly), and it has a rather strong honey flavor.
There remained the problem that increasing the amount of raw royal jelly used would result in unstable quality.

Therefore, the present invention further improves the above invention and uses as much raw royal jelly as possible to make use of the flavor of the raw royal jelly, stabilize the quality of the product, and create a honey-containing royal jelly with high nutritional value and preservability. The purpose is to provide

Raw royal jelly has a pH of 3.5 to 4 and is an acidic substance, but it also contains organic acids such as succinic acid and 10-hydroxydecenoic acid called royal jelly acid, which gives raw royal jelly antibacterial properties. It is said that this 10-hydroxydecenoic acid makes it difficult to rot.

Therefore, the present invention was made as a result of repeated research focusing on this point, and uses Akasha honey with a high fructose content, mixes it with raw royal jelly, and then concentrates it at a low temperature to reduce water content. By utilizing the action of the sugar content of honey and the organic acid of raw royal jelly, the present invention provides a method for producing prepared royal jelly that can be stored at room temperature, thereby achieving the above object.

Hereinafter, the manufacturing process of the honey-containing prepared royal jelly according to the present invention will be explained.

First, 200 kg of raw Royalse IJ is placed in a vacuum concentration can.

Next, add 100ky of Akasha honey and mix without suctioning.

(The water content of Akasha honey is 17.4%, and the sugar content is around 80.9° on a refractometer.

) After that, the mixture was heated gradually while stirring to bring the temperature of the mixture to 35 to 40°C, and then the temperature was lowered to 20°C, and the sugar content was concentrated to a refractometer reading of 63° under an evaporation vacuum of 30rnrnlJ9. do.

The total weight at this time is approximately 245 kg, and the moisture content of the mixture is 35 kg.
It is around %.

The product thus produced is passed through a 100-mesh oven cloth and transferred to a filling tank, which is then filled into a predetermined container.

As described above, according to the present invention, it is possible to increase the amount of raw royal jelly used, so that the flavor of the raw royal jelly can be utilized, the quality of the product can be stabilized, the product has high nutritional value, and it can be stored easily. This has the effect of being able to provide products that are easy to listen to.

Claims (1)

[Claims] 1. Add about 50% of honey such as Akasha honey that is high in fructose and hard to crystallize to raw royal jelly, and then use a vacuum concentrator to reduce the sugar content at a liquid temperature of 30-45℃ and an evaporation vacuum of 10-50mmHF. Refractometer reading 60°
A method for producing prepared royal jelly containing honey, characterized in that the product is obtained by concentrating until the temperature reaches ~65°.