JPS63157944A - Honey composition - Google Patents
Honey compositionInfo
- Publication number
- JPS63157944A JPS63157944A JP61304978A JP30497886A JPS63157944A JP S63157944 A JPS63157944 A JP S63157944A JP 61304978 A JP61304978 A JP 61304978A JP 30497886 A JP30497886 A JP 30497886A JP S63157944 A JPS63157944 A JP S63157944A
- Authority
- JP
- Japan
- Prior art keywords
- honey
- pollen
- royal jelly
- weight
- composition
- 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.)
- Pending
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 78
- 239000000203 mixture Substances 0.000 title claims abstract description 34
- 229940109850 royal jelly Drugs 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims description 9
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 abstract description 13
- 235000008429 bread Nutrition 0.000 abstract description 6
- 229930091371 Fructose Natural products 0.000 abstract description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 4
- 239000005715 Fructose Substances 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract description 3
- 241000219793 Trifolium Species 0.000 abstract description 2
- 241000220479 Acacia Species 0.000 abstract 1
- 241000293268 Astragalus chinensis Species 0.000 abstract 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000000843 powder Substances 0.000 description 8
- 239000013078 crystal Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000012528 membrane Substances 0.000 description 3
- 241001061264 Astragalus Species 0.000 description 2
- 241000219051 Fagopyrum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 235000006533 astragalus Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 210000004233 talus Anatomy 0.000 description 2
- 241000157282 Aesculus Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000009661 flower growth Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000010181 horse chestnut Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
発明の目的
（産業上の利用分野）
本発明は蜂蜜及び／又は糖類を主成分とする蜂蜜組成物
に関するものである。DETAILED DESCRIPTION OF THE INVENTION Object of the Invention (Field of Industrial Application) The present invention relates to a honey composition containing honey and/or saccharides as main components.
（従来の技術）
従来、花粉を含有する蜂蜜はあるが、その製法は複雑で
ある。(Prior Art) Honey containing pollen has conventionally been produced, but its manufacturing method is complicated.
即ち、まず花粉を加熱乾燥して水分を除去し、次いでこ
れを粉砕して花粉の粉末とし、同花粉の粉末を水中に入
れて花粉混和水とする。次いで、同花粉混和水に例えば
超音波振動を与えて花粉の外膜内の空気を発芽孔を介し
て水と置き換える。That is, first, pollen is heated and dried to remove moisture, then it is crushed to obtain pollen powder, and the pollen powder is added to water to obtain pollen-mixed water. Next, for example, ultrasonic vibration is applied to the pollen-mixed water to replace the air in the outer membrane of the pollen with water through the germination pores.
すると、花粉の外膜内の有効成分は混和水中に溶出する
ので、同混和水と蜂蜜とを混合することによって花粉を
含有する蜂蜜が得られる。Then, the active ingredients in the outer membrane of the pollen are eluted into the mixed water, so by mixing the mixed water and honey, honey containing pollen can be obtained.
また、ローヤルゼリーを蜂蜜に配合した組成物として、
生ローヤルゼリーと蜂蜜を予め混合し、次いで脱水した
濃厚粘稠なローヤルゼリー含有組成物がある。In addition, as a composition containing royal jelly and honey,
There is a thick viscous royal jelly-containing composition made by pre-mixing raw royal jelly and honey and then dehydrating the mixture.
（発明が解決しようとする問題点）
上記従来技術においては、花粉が配合されていないか、
花粉が配合されていても花粉を蜂蜜に混合する製法は上
記のように非常に複雑、かつ困難であるばかりか、花粉
のもつ有効成分を十分利用することができないという問
題点があった。(Problems to be solved by the invention) In the above-mentioned conventional technology, pollen is not blended or
Even if pollen is included, the manufacturing method of mixing pollen with honey is not only extremely complicated and difficult as described above, but also has the problem that the active ingredients of pollen cannot be fully utilized.
発明の構成
（問題点を解決するための手段）
本発明は上記問題点を解決するために、蜂蜜及び／又は
Ｆ類に、花粉及びローヤルゼリーを配合するという構成
を採用している。Structure of the Invention (Means for Solving the Problems) In order to solve the above problems, the present invention adopts a structure in which pollen and royal jelly are blended with honey and/or F type.
次に上記本発明の構成について、さらに詳細に説明する
。Next, the configuration of the present invention described above will be explained in more detail.
本発明の蜂蜜組成物は、蜂蜜に花粉とローヤルゼリーを
配合した組成物、糖類に花粉とローヤルゼリーを配合し
た組成物、蜂蜜及びＩ′１ＮＭに花粉とローヤルゼリー
を配合した組成物の３種類がある。There are three types of honey compositions of the present invention: a composition in which pollen and royal jelly are blended with honey, a composition in which pollen and royal jelly are blended in sugars, and a composition in which pollen and royal jelly are blended in honey and I'1NM.
本発明の蜂蜜組成物で用いられる花粉は花の種類、花の
生育環境等によってその成分が異なるが、一般的には蛍
白質、糖、ビタミン、ミネラル、各種アミノ酸等の成分
が豊富に含まれており、栄養価の高い自然食品である。The components of the pollen used in the honey composition of the present invention vary depending on the type of flower, the flower's growth environment, etc., but generally it is rich in components such as fluorescent matter, sugars, vitamins, minerals, and various amino acids. It is a natural food with high nutritional value.
しかし、花粉には生臭い臭いがあり、またその外套膜（
細胞膜の外側に作られる特殊な膜）は化学的に非常に安
定しているので、食品に混合しても十分分解されず、有
効成分が十分消化吸収されないという問題点を有してい
る。However, pollen has a fishy odor and its mantle (
The special membrane formed on the outside of cell membranes is chemically very stable, so even when mixed with food, it is not broken down sufficiently, resulting in the problem that the active ingredients are not sufficiently digested and absorbed.
ローヤルゼリーは、生ローヤルゼリーと乾燥ローヤルゼ
リーがあるが、本発明では主に生ローヤルゼリーを使用
する。生ローヤルゼリーは、蜜蜂がその咽頭線等から分
泌する液体であり、蛋白質、脂肪、有機酸く１０−ヒド
ロキシ−δ−２−デセン酸はローヤルゼリー特有の成分
である）等を約３４％含有し、水分を約６６％含有して
いる。そして、この生ローヤルゼリーは、健康保持、病
後の体力回復、美容等に効果がある。なお、乾燥ローヤ
ルゼリーを使用する場合には、あらかじめ水分濃度を調
整して使用することができる。Royal jelly includes fresh royal jelly and dried royal jelly, and the present invention mainly uses fresh royal jelly. Raw royal jelly is a liquid secreted by bees from their pharyngeal tract, and contains approximately 34% of proteins, fats, organic acids (10-hydroxy-δ-2-decenoic acid is a component unique to royal jelly), etc. Contains approximately 66% water. This raw royal jelly is effective for maintaining health, recovering physical strength after illness, and for beauty. In addition, when using dried royal jelly, the moisture concentration can be adjusted in advance.
ここで、上記花粉とローヤルゼリーの一部の成分を表−
１に示す。Here, some of the ingredients of the above pollen and royal jelly are listed.
Shown in 1.
表−１
また、蜂蜜としては、アカシャ蜂蜜、クローバ蜂蜜、レ
ンゲ蜂蜜、ミカン蜂蜜、シナ蜂蜜、ナタネ蜂蜜、トチ蜜
、ホワイト蜂蜜、ＥＬＡＬＡ蜂蜜Ａ蜂蜜、アンバー蜂蜜
、ソバ蜂蜜、リンゴ蜂蜜等があげられ、糖類としてはブ
ドウ糖、果糖、麦芽糖等があげられ、これらのうち１種
又は２種以上のものが任意の割合で使用される。Table 1 Examples of honey include Akasha honey, clover honey, astragalus honey, tangerine honey, Chinese honey, rapeseed honey, horse chestnut honey, white honey, ELALA honey A honey, amber honey, buckwheat honey, apple honey, etc. Examples of sugars include glucose, fructose, maltose, etc., and one or more of these may be used in any proportion.
なお、上記蜂蜜の一部を結晶蜂蜜もしくは糖類の結晶又
は粉末で置き換えると、得られる蜂蜜のペースト化を一
層促進させることができる。Note that if a part of the honey is replaced with crystalline honey or saccharide crystals or powder, the formation of the resulting honey into a paste can be further promoted.
その場合に使用される結晶蜂蜜としては、上記蜂蜜とし
てあげた蜂蜜の結晶があげられ、糖類の結晶又は粉末と
してはブドウ糖、果糖、麦芽糖等の結晶又は粉末があげ
られる。これらの結晶又は粉末の粒子径は、舌触りがよ
くなめらかなペースト状の製品を得るために１５μｍ以
下が適当である。これらはいずれも１種又は２種以上の
ものが任意の割合で使用される。Examples of crystalline honey used in this case include the honey crystals listed above as honey, and examples of sugar crystals or powders include crystals or powders of glucose, fructose, maltose, etc. The particle size of these crystals or powders is suitably 15 μm or less in order to obtain a smooth paste-like product with good texture. One or more of these may be used in any proportion.
上記蜂蜜又は糖類と結晶蜂蜜もしくはＩｌ！類の結晶又
は粉末は、同種又は類似のものを用いるのが、得られる
製品の品質の点から好ましい。The above honey or sugar and crystalline honey or Il! It is preferable to use the same or similar crystals or powders from the viewpoint of the quality of the product obtained.
また、結晶蜂蜜もしくは糖類の結晶又は粉末の使用割合
は、蜂蜜及び／又は糖類のうちの５〜２０％程度が適当
である。５％未満ではこの成分を入れる効果がうすく、
２０％を超えてもペースト化を促進させる効果は向上し
な（なる。The appropriate proportion of crystalline honey or saccharide crystals or powder used is about 5 to 20% of the honey and/or saccharide. If it is less than 5%, the effect of adding this ingredient will be weak,
Even if it exceeds 20%, the effect of promoting pasting does not improve.
次に前記３又は４成分の配合割合について述べる。Next, the blending ratio of the three or four components will be described.
花粉は１〜５０重量％、ローヤルゼリーは同じく３〜５
０重量％、蜂蜜及び／又は糖類は９４〜５０重量％の範
囲が好適である。花粉が３重量％未満では花粉を入れる
意味がなく、５０重重景を超えるとその臭いがきつくな
りやすく、ローヤルゼリーが３重量％未満では花粉の臭
いが消えにくく、５０重量％を超えると水分が多すぎて
蜂蜜の糖度が下がってきて味が落ちる。蜂蜜及び／又は
ＩＪｉ類が５０重量％未満では相対的に花粉が多くなり
ずぎて蜂蜜本来の味が薄れやすく、９４重量％を超える
と相対的に花粉やローヤルゼリーが少なくなってしまい
、花粉やローヤルゼリーを入れる意味がな（なってくる
。Pollen is 1-50% by weight, royal jelly is 3-5% by weight.
0% by weight, and honey and/or sugars preferably range from 94 to 50% by weight. If the pollen content is less than 3% by weight, there is no point in adding pollen; if it exceeds 50% by weight, the odor tends to be strong; if the royal jelly is less than 3% by weight, the pollen odor is difficult to eliminate; and if it exceeds 50% by weight, it has too much moisture. If it's too much, the sugar content of the honey will drop and the taste will deteriorate. If honey and/or IJi is less than 50% by weight, there will be relatively too much pollen and the original taste of honey will tend to fade, and if it exceeds 94% by weight, there will be relatively less pollen and royal jelly and There's no point in adding royal jelly.
また、花粉とローヤルゼリーとの配合割合は、花粉１重
量部当たり、ローヤルゼリー１〜０．５重量部が好まし
い。その理由は上記３又は４成分の配合割合の場合と同
様である。Further, the mixing ratio of pollen and royal jelly is preferably 1 to 0.5 parts by weight of royal jelly per 1 part by weight of pollen. The reason for this is the same as in the case of the blending ratio of the three or four components described above.
上記３又は４成分の混合方法は特に限定されないが、次
のように行うのが好ましい。The method of mixing the three or four components described above is not particularly limited, but it is preferably carried out as follows.
まず、花粉と生ローヤルゼリーを室温以下の温度で数分
間攪拌混合した後、３〜５時間放置する。First, pollen and raw royal jelly are stirred and mixed for several minutes at a temperature below room temperature, and then left to stand for 3 to 5 hours.
次いで、これを蜂蜜及び／又は糖類中に入れる。This is then incorporated into honey and/or sugar.
そして、室温以下の温度で数分間攪拌混合することによ
り、製品が得られる。A product is then obtained by stirring and mixing for several minutes at a temperature below room temperature.
このようにして得られた蜂蜜組成物は、ペースト状で長
期間安定しており、花粉とローヤルゼリーの栄養価が蜂
蜜に加味され優れた栄養食品である。また、花粉の臭い
がないので飲みやすく、パン等にも塗りやすいものであ
る。The honey composition obtained in this manner is stable for a long period of time in the form of a paste, and is an excellent nutritional food in which the nutritional value of pollen and royal jelly is added to honey. In addition, since there is no pollen odor, it is easy to drink and spread on bread, etc.
（作用）
本発明の蜂蜜組成物は、花粉がローヤルゼリー中の水分
を吸収して微細となるとともにペースト状となり、それ
が蜂蜜の比重とほぼ同等となって、蜂蜜との混和性がよ
くなり、花粉の発芽孔から有効成分が抽出される。また
ローヤルゼリーによって花粉の生臭い臭いが抑えられ、
さらに花粉とローヤルゼリーの栄養価が加味されて一層
栄養価が高められている。(Function) In the honey composition of the present invention, the pollen absorbs water in royal jelly and becomes fine and paste-like, which has a specific gravity almost equal to that of honey, and has good miscibility with honey. The active ingredients are extracted from the germination pores of the pollen. Royal jelly also suppresses the fishy odor of pollen.
Furthermore, the nutritional value of pollen and royal jelly is added to make it even more nutritious.
（実施例）
以下に本発明を具体化した実施例について説明する。な
お、以下において、部は重量部を表す。(Example) Examples that embody the present invention will be described below. In addition, in the following, parts represent parts by weight.
実施例１
まず、花粉５重量部と生ローヤルゼリー５重量部とを室
温にてミキサーで３分間混合した。そして、同混合物を
１時間放置した。Example 1 First, 5 parts by weight of pollen and 5 parts by weight of raw royal jelly were mixed for 3 minutes with a mixer at room temperature. The mixture was then left to stand for 1 hour.
次いで、同混合物をレンゲ蜂蜜９０重量部の中へ入れた
。そして、同じくミキサーで３分間混合してペースト状
の蜂蜜組成物を得た。Next, the mixture was poured into 90 parts by weight of astragalus honey. Then, the mixture was mixed for 3 minutes using the same mixer to obtain a paste-like honey composition.
この花粉とローヤルゼリーを含有する蜂蜜組成物は、微
細な粒子からなるペースト状のもので、長期間安定して
いた。This honey composition containing pollen and royal jelly was a paste consisting of fine particles and was stable for a long period of time.
そして、このようにして得られた蜂蜜組成物はそのまま
飲んだり、水やジュース等で割って飲んだり、パンに塗
ったりすることができた。飲む場合には、花粉の生臭い
臭いがないので飲みやすく、パンに塗る場合には、ペー
スト状であるので塗りやすく舌触りも良いものであった
。The honey composition thus obtained could be drunk as is, diluted with water or juice, or spread on bread. When drinking it, it was easy to drink because it did not have the fishy odor of pollen, and when spreading it on bread, it was paste-like so it was easy to spread and had a nice texture.
実施例２
蜂蜜としてホワイト蜂蜜を用いて花粉及びローヤルゼリ
ー入すの蜂蜜組成物を製造した。Example 2 A honey composition containing pollen and royal jelly was prepared using white honey as honey.
まず、花粉３０重量部と生ローヤルゼリー１５重量部を
、室温にてミキサーで５分間混合し、そのまま３時間放
置した。First, 30 parts by weight of pollen and 15 parts by weight of raw royal jelly were mixed for 5 minutes in a mixer at room temperature and left as is for 3 hours.
次いで、同混合物をホワイト蜂蜜６５重量部中へ入れて
室温にてミキサーで３分間混合した。Next, the same mixture was added to 65 parts by weight of white honey and mixed for 3 minutes with a mixer at room temperature.
その結果、製品としてペースト状の蜂蜜組成物が得られ
た。As a result, a paste-like honey composition was obtained as a product.
このようにして得られた蜂蜜組成物は、上記実施例１と
同様に微細な粒子からなるペースト状のもので長期間安
定していた。The honey composition thus obtained was in the form of a paste consisting of fine particles and was stable for a long period of time, as in Example 1 above.
そして、上記実施例１と同様にこの蜂蜜組成物をそのま
ま飲んだり、水やジュース等で割って飲んだり、パンに
塗ったりして賞味することができた。As in Example 1 above, this honey composition could be enjoyed by drinking it as it is, by diluting it with water or juice, or by spreading it on bread.
実施例３
￥Ｍ類として、ブドウＰｉ５０％と果糖５０％の糖液５
０重量部、花粉３０重量部、ローヤルゼリー２０重量部
を使用して前記実施例１と同様にして蜂蜜組成物を調製
した。Example 3 As ¥M class, sugar solution 5 of 50% grape Pi and 50% fructose
A honey composition was prepared in the same manner as in Example 1 using 0 parts by weight, 30 parts by weight of pollen, and 20 parts by weight of royal jelly.
得られた蜂蜜組成物は、実施例１と同様の作用・効果を
奏した。The obtained honey composition exhibited the same actions and effects as in Example 1.
実施例４
蜂蜜として精製蜂蜜（ＥＬＡＬＡ蜂蜜Ａ蜂蜜、アンバー
蜂蜜、ソバ蜂蜜等の混合物）５０％と糖類として上記実
施例３で使用したブドウ糖５０％と果ｖ！５０％の糖液
５０％の混合液９０重量部、花粉５重量部、ローヤルゼ
リー５重量部を使用して前記実施例１と同様にして蜂蜜
組成物を調製した。Example 4 50% refined honey (mixture of ELALA honey A honey, amber honey, buckwheat honey, etc.) as honey, 50% glucose used in Example 3 above as sugar, and fruit v! A honey composition was prepared in the same manner as in Example 1 using 90 parts by weight of a 50% sugar solution mixture, 5 parts by weight of pollen, and 5 parts by weight of royal jelly.
得られた蜂蜜組成物は、実施例１と同様の作用・効果を
奏した。The obtained honey composition exhibited the same actions and effects as in Example 1.
発明の効果
本発明の蜂蜜組成物は、花粉が蜂蜜に容易に混合されて
いるのに加え、ローヤルゼリーが配合されているので、
それらの栄養価が加味されて一層栄養価の高い食品であ
る。Effects of the Invention In the honey composition of the present invention, in addition to pollen being easily mixed with honey, royal jelly is also blended.
These nutritional values are added to make the food even more nutritious.
また、本発明の蜂蜜組成物は花粉の生臭さがなく味がよ
いので飲みやすいうえ、ペースト状であるのでパン等に
塗りやすいという優れた効果を奏する。In addition, the honey composition of the present invention has excellent taste and is easy to drink since it does not have the fishy odor of pollen, and is paste-like so it is easy to spread on bread and the like.
Claims (1)
配合してなる蜂蜜組成物。1. A honey composition formed by blending pollen and royal jelly with honey and/or saccharides.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61304978A JPS63157944A (en) | 1986-12-19 | 1986-12-19 | Honey composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61304978A JPS63157944A (en) | 1986-12-19 | 1986-12-19 | Honey composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63157944A true JPS63157944A (en) | 1988-06-30 |
Family
ID=17939604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61304978A Pending JPS63157944A (en) | 1986-12-19 | 1986-12-19 | Honey composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63157944A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07203874A (en) * | 1994-01-21 | 1995-08-08 | Souyou Bussan Kk | Processed royal jelly |
| JP2001172190A (en) * | 1999-12-15 | 2001-06-26 | Pola Chem Ind Inc | Lactic acid accumulation inhibitor |
| JP2001172189A (en) * | 1999-12-15 | 2001-06-26 | Pola Chem Ind Inc | Enhancer of limited movement quantity |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS506752A (en) * | 1973-05-25 | 1975-01-23 | ||
| JPS50126862A (en) * | 1974-03-29 | 1975-10-06 | ||
| JPS60186256A (en) * | 1984-02-22 | 1985-09-21 | Sanraku Inc | Powdery honey composition |
-
1986
- 1986-12-19 JP JP61304978A patent/JPS63157944A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS506752A (en) * | 1973-05-25 | 1975-01-23 | ||
| JPS50126862A (en) * | 1974-03-29 | 1975-10-06 | ||
| JPS60186256A (en) * | 1984-02-22 | 1985-09-21 | Sanraku Inc | Powdery honey composition |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07203874A (en) * | 1994-01-21 | 1995-08-08 | Souyou Bussan Kk | Processed royal jelly |
| JP2001172190A (en) * | 1999-12-15 | 2001-06-26 | Pola Chem Ind Inc | Lactic acid accumulation inhibitor |
| JP2001172189A (en) * | 1999-12-15 | 2001-06-26 | Pola Chem Ind Inc | Enhancer of limited movement quantity |
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