JPS6221493B2 - - Google Patents
Info
- Publication number
- JPS6221493B2 JPS6221493B2 JP59225900A JP22590084A JPS6221493B2 JP S6221493 B2 JPS6221493 B2 JP S6221493B2 JP 59225900 A JP59225900 A JP 59225900A JP 22590084 A JP22590084 A JP 22590084A JP S6221493 B2 JPS6221493 B2 JP S6221493B2
- Authority
- JP
- Japan
- Prior art keywords
- royal jelly
- dried
- freeze
- powder
- antibacterial activity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 229940109850 royal jelly Drugs 0.000 claims description 37
- 239000000843 powder Substances 0.000 claims description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 16
- 241000208340 Araliaceae Species 0.000 claims description 15
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 15
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 15
- 235000008434 ginseng Nutrition 0.000 claims description 15
- 230000000844 anti-bacterial effect Effects 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000015097 nutrients Nutrition 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 230000003014 reinforcing effect Effects 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 15
- 230000007774 longterm Effects 0.000 description 6
- 241000193755 Bacillus cereus Species 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 241000219317 Amaranthaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000017657 Menopausal disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000241627 Pfaffia Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000000820 nonprescription drug Substances 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000037380 skin damage Effects 0.000 description 1
Description
本発明は、室温での長期間の保存に適する調整
ローヤルゼリーの製法に係わる。さらに詳述すれ
ば、本発明は、室温での長期保存に適するだけで
なく、凍結乾燥ローヤルゼリーの抗菌力が増強さ
れると共に、栄養分が補強された調整ローヤルゼ
リーの製法に係わる。
ローヤルゼリーについては、更年期障害、皮膚
損傷、老衰の外、神経系、消化器系、呼吸器系な
ど広汎な臨床例があることが知られている。
一般に、ローヤルゼリーは、保存による品質の
劣化が著しいため、凍結乾燥して利用され、室温
での長期間の保存に適するように乾燥助材と混合
された調整ローヤルゼリーの形でハードカプセル
に充填された状態で販売されている。この乾燥助
材としては、古くは乳糖、殿粉が使用され、現在
では、一般的に乾燥酵母（たとえば、精選ビール
酵母）などが使用されている。
調整ローヤルゼリーは、以下の如くして製造さ
れる。
すなわち、一般に水分含量65ないし67％の生ロ
ーヤルゼリーを、−40℃以下で凍結し、最終品温
度40℃以下で水分３％以下に乾燥する。ついで、
生成したブロツク状の乾燥ローヤルゼリーを粉砕
機で粉砕し、凍結乾燥ローヤルゼリー粉末とす
る。このローヤルゼリー粉末に精選ビール酵母な
どの乾燥助材を、ローヤルゼリー粉末の２ないし
４倍の量で加え、撹拌混合する。このようにして
処理された調整ローヤルゼリーは長期に亘つて吸
湿しにくい品質を保持することができる。
調整ローヤルゼリーが、いわゆる健康食品とし
て利用されるためには、ローヤルゼリーが有する
抗菌力が低下されてはならず、しかも栄養分に富
むものであることが要求される。
しかしながら、従来の乳糖、殿粉など、また乾
燥酵母では、このような要求を満足させ得ず、こ
れに代る新たな乾燥助材が求められている。
発明者は、調整ローヤルゼリーの製法に際し、
乾燥助材として使用されている乾燥酵母と代替で
き、かつ凍結乾燥ローヤルゼリー粉末の抗菌力の
低下を防止できる乾燥助材について鋭意検討した
結果、ブラジル人参粉末がこれらの要件を満足
し、最も効果があることを見出し、本発明に至つ
た。
本発明の目的は、凍結乾燥ローヤルゼリー粉末
に、乾燥助材としてブラジル人参粉末を添加し
て、凍結乾燥ローヤルゼリーの抗菌力を増強する
と共に、栄養分を補強することを特徴とする調整
ローヤルゼリーの製法を提供することにある。
ブラジル人参〔Pfaffia Paniculate（Martus）
Kuntze〕はヒユ科の植物であり、ブラジルに広
く自生し、大衆薬の１つとして使用され、その成
分としてビタミン類を多量含有するとともに、サ
ポニンを含み、その水解物であるパフ酸が培養腫
瘍細胞に抑制力をもつことが知られている。
このようなブラジル人参粉末は、調整ローヤル
ゼリーの製造用の乾燥助材として、乾燥酵母など
と同等又はそれ以上の機能を発揮し、調整ローヤ
ルゼリーの室温での長期間の保存の際にも、湿潤
を招くことはない。
さらに、抗菌力については、バチルス・セレウ
ス（Bacillus cereus）ATCC 19637を使用し、
その発育を抑制する作用を、従来の乾燥酵母を乾
燥助材として使用した調整ローヤルゼリーを基準
として相対評価した。その結果を第１表に示す。
The present invention relates to a method for producing modified royal jelly suitable for long-term storage at room temperature. More specifically, the present invention relates to a method for producing modified royal jelly that is not only suitable for long-term storage at room temperature, but also has enhanced antibacterial activity and is enriched with nutrients. Royal jelly is known to have a wide range of clinical uses, including menopausal disorders, skin damage, and aging, as well as the nervous system, digestive system, and respiratory system. In general, royal jelly suffers from significant quality deterioration during storage, so it is used by freeze-drying, and then mixed with drying aids to make it suitable for long-term storage at room temperature. It is sold at. As this drying aid, lactose and starch were used in the past, and now dry yeast (for example, selected brewer's yeast) is generally used. Adjusted royal jelly is produced as follows. That is, raw royal jelly, which generally has a moisture content of 65 to 67%, is frozen at -40°C or lower and dried to a final product temperature of 40°C or lower to a moisture content of 3% or lower. Then,
The resulting block-shaped dried royal jelly is pulverized using a pulverizer to obtain freeze-dried royal jelly powder. A drying aid such as selected brewer's yeast is added to this royal jelly powder in an amount 2 to 4 times the amount of the royal jelly powder, and the mixture is stirred and mixed. The adjusted royal jelly treated in this way can maintain its moisture-resistant quality for a long period of time. In order for adjusted royal jelly to be used as a so-called health food, the antibacterial activity of royal jelly must not be reduced, and it must be rich in nutrients. However, conventional lactose, starch, etc., and dry yeast cannot satisfy these requirements, and new drying aids are required to replace them. In the manufacturing method of adjusted royal jelly, the inventor
As a result of intensive research into a drying aid that can replace the dry yeast used as a drying aid and that can prevent the deterioration of the antibacterial activity of freeze-dried royal jelly powder, we found that Brazilian ginseng powder satisfies these requirements and is the most effective. This discovery led to the present invention. An object of the present invention is to provide a method for producing modified royal jelly, which is characterized by adding Brazilian ginseng powder as a drying aid to freeze-dried royal jelly powder, thereby enhancing the antibacterial activity of the freeze-dried royal jelly and reinforcing its nutritional content. It's about doing. Brazilian ginseng [Pfaffia Paniculate (Martus)]
Kuntze] is a plant of the Amaranthaceae family, which grows wild in Brazil and is used as one of the over-the-counter medicines.It contains large amounts of vitamins and saponins, and its hydrolyzate puff acid is used to treat cultured tumors. It is known to have an inhibitory effect on cells. This type of Brazilian ginseng powder has the same or better function as dry yeast as a drying aid for the production of prepared royal jelly, and also maintains moisture during long-term storage of prepared royal jelly at room temperature. I won't invite you. Furthermore, for antibacterial activity, Bacillus cereus ATCC 19637 was used,
The effect of suppressing its growth was evaluated relative to that of a conventional prepared royal jelly using dried yeast as a drying aid. The results are shown in Table 1.
【表】
上記表から明らかなように、本発明によりブラ
ジル人参粉末を使用する場合には、従来の酵母を
添加したものと比較して、抗菌力は同等又はそれ
以上であり、後述する実施例における抗菌力の評
価から明らかな如く、酵母と併用する場合には抗
菌力は増加する傾向にある。
これに加えて、本発明で使用するブラジル人参
は、前述した如く、それ自体ビタミン類を富有す
るものであり、下記の第２表から明らかなよう
に、酵母と比較してビタミンＣ及びＥを富有して
いるため、これを乾燥助材として使用すれば、得
られる調整ローヤルゼリーは付随的に栄養分、特
にビタミンＣ、Ｅを富有することになる。[Table] As is clear from the above table, when using the Brazilian ginseng powder according to the present invention, the antibacterial activity is equal to or higher than that of the conventional powder containing yeast. As is clear from the evaluation of antibacterial activity in , the antibacterial activity tends to increase when used in combination with yeast. In addition, as mentioned above, the Brazilian ginseng used in the present invention is itself rich in vitamins, and as is clear from Table 2 below, it contains more vitamins C and E than yeast. Therefore, if it is used as a drying aid, the resulting prepared royal jelly will also be rich in nutrients, especially vitamins C and E.
【表】
なお、本発明に従つて、ブラジル人参粉末を使
用して調整ローヤルゼリーを製造する場合には、
従来のビール酵母の場合と同様、良く乾燥させた
ブラジル人参粉末を凍結乾燥ローヤルゼリーに所
望の量で添加し、充分に撹拌混合すればよい。
次に、本発明の方法の好適な具体例について詳
述するが、本発明はこれらに限定されない。
実施例 １
現在市販されている調整ローヤルゼリーにおけ
る標準的な凍結乾燥ローヤルゼリー：乾燥助材の
重量割合を参考として、凍結乾燥ローヤルゼリー
及びブラジル人参粉末を22：78の割合で充分に撹
拌混合し、調整ローヤルゼリーを製造した（対
照）。
これら２種類の調整ローヤルゼリーは、室温で
の長期間の保存性については同等の結果を示し
た。
また、バチルス・セレウスATCC 19637に対す
る抗菌力を試験したところ、後述の第３表に示す
結果が得られた。
実施例２ないし５
乾燥助材として、ブラジル人参粉末と酵母との
混合物を使用した。第３表に示す割合で、凍結乾
燥ローヤルゼリー、ブラジル人参粉末及び酵母を
撹拌混合し、均一な調整ローヤルゼリーを製造し
た。これらの調整ローヤルゼリーの長期保存性は
実質的に同じであつた。バチルス・セレウス
ATCC 19637に対する抗菌力について行なつた試
験の結果を第３表に示す。[Table] In addition, when producing prepared royal jelly using Brazilian ginseng powder according to the present invention,
As in the case of conventional brewer's yeast, a desired amount of well-dried Brazilian ginseng powder may be added to freeze-dried royal jelly and thoroughly stirred and mixed. Next, preferred specific examples of the method of the present invention will be described in detail, but the present invention is not limited thereto. Example 1 Standard freeze-dried royal jelly among the currently commercially available prepared royal jelly: Freeze-dried royal jelly and Brazilian ginseng powder were thoroughly stirred and mixed at a ratio of 22:78, with reference to the weight ratio of drying aids, and prepared royal jelly was prepared. was produced (control). These two types of prepared royal jelly showed comparable results regarding long-term storage stability at room temperature. Furthermore, when the antibacterial activity against Bacillus cereus ATCC 19637 was tested, the results shown in Table 3 below were obtained. Examples 2 to 5 A mixture of Brazilian ginseng powder and yeast was used as a drying aid. Freeze-dried royal jelly, Brazilian ginseng powder, and yeast were stirred and mixed in the proportions shown in Table 3 to produce uniform adjusted royal jelly. The long-term shelf life of these modified royal jelly was essentially the same. Bacillus cereus
Table 3 shows the results of the test for antibacterial activity against ATCC 19637.
【表】
上記第３表から明らかなように、本発明によ
り、乾燥助材としてブラジル人参粉末を単独で又
は乾燥酵母と共に使用する場合には、乾燥酵母を
単独で使用する場合に比べて抗菌力が５ないし20
％増強される。
このように、本発明によれば、ブラジル人参粉
末が乾燥助材として有効であり、その使用によ
り、併せて、抗菌力が増強され、栄養分が補強さ
れた調整ローヤルゼリーが製造できる。[Table] As is clear from Table 3 above, according to the present invention, when Brazilian ginseng powder is used alone or together with dry yeast as a drying aid, the antibacterial activity is higher than when dry yeast is used alone. is 5 to 20
% will be enhanced. Thus, according to the present invention, Brazilian ginseng powder is effective as a drying aid, and by using it, a modified royal jelly with enhanced antibacterial activity and nutritional content can be produced.
Claims (1)
してブラジル人参粉末を添加して、凍結乾燥ロー
ヤルゼリーの抗菌力を増強すると共に、栄養分を
補強することを特徴とする、調整ローヤルゼリー
の製法。 ２ 特許請求の範囲第１項記載の方法において、
前記乾燥助材として、ブラジル人参粉末を単独で
又は乾燥酵母と混合して添加する、調整ローヤル
ゼリーの製法。[Claims] 1. A method for producing modified royal jelly, which is characterized by adding Brazilian ginseng powder as a drying aid to freeze-dried royal jelly powder, thereby enhancing the antibacterial activity of the freeze-dried royal jelly and reinforcing its nutrients. . 2. In the method described in claim 1,
A method for producing adjusted royal jelly, in which Brazilian ginseng powder is added alone or mixed with dry yeast as the drying aid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59225900A JPS61104755A (en) | 1984-10-29 | 1984-10-29 | Preparation of mixed royal jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59225900A JPS61104755A (en) | 1984-10-29 | 1984-10-29 | Preparation of mixed royal jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61104755A JPS61104755A (en) | 1986-05-23 |
| JPS6221493B2 true JPS6221493B2 (en) | 1987-05-13 |
Family
ID=16836642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59225900A Granted JPS61104755A (en) | 1984-10-29 | 1984-10-29 | Preparation of mixed royal jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61104755A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3715955A1 (en) | 2019-03-28 | 2020-09-30 | Ricoh Company, Ltd. | Fold-enforcing assembly, post-processing apparatus, and image forming system |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0657112B2 (en) * | 1988-11-11 | 1994-08-03 | チーフ リソーセーズ リミテッド | Deterioration prevention method of royal jelly |
| KR100406485B1 (en) * | 2001-03-30 | 2003-11-19 | 이지우 | manufacturing method of powder typed royal jelly |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS504265A (en) * | 1973-05-12 | 1975-01-17 |
-
1984
- 1984-10-29 JP JP59225900A patent/JPS61104755A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS504265A (en) * | 1973-05-12 | 1975-01-17 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3715955A1 (en) | 2019-03-28 | 2020-09-30 | Ricoh Company, Ltd. | Fold-enforcing assembly, post-processing apparatus, and image forming system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61104755A (en) | 1986-05-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |