TW202015547A - Stabilization of enzyme-degraded royal jelly - Google Patents

Abstract

Disclosed are: an enzyme-treated royal jelly composition containing pectin, and an enzyme-treated royal jelly treated with a peptidase; and an enzyme-treated royal jelly composition containing pectin, an enzyme-treated royal jelly treated with a peptidase, and at least one selected from the group consisting of galactomannans, polysaccharides including galactomannans, xanthan gum, and dextrins.

Description

Enzyme decomposition stabilizes royal jelly

The present invention relates to an enzyme-treated royal jelly composition whose coloration can be suppressed. In addition, the present invention relates to a method for inhibiting the coloring of the enzyme treatment of royal jelly over time.

Royal jelly is known to be a useful natural material, but it can also cause allergic reactions. As a result, various studies have been conducted to reduce the amount of allergens by decomposing or lowering the molecular weight of allergens.

For example, as a method for reducing the amount of allergens in royal jelly, in other words, as a method for preparing hypoallergenicized royal jelly, the following methods have been proposed: a method of applying a glycolytic enzyme treatment and a proteolytic enzyme treatment to royal jelly (Patent Document 1); Method for treating royal jelly with endo-neutral peptidase (Patent Document 2); method for performing one-stage enzyme treatment on royal jelly with alkaline peptidase having both endopeptidase action and exopeptidase action (Patent Document 3) ); and the use of enzymes with endopeptidase action and enzymes with exopeptidase action to treat royal jelly simultaneously or successively (Patent Document 4), etc.

However, royal jelly (enzyme-decomposed royal jelly), which is hypoallergenic by protein decomposition by peptidase, is more susceptible to temperature and humidity than royal jelly without enzyme treatment As a result, coloring and browning occur under severe conditions such as heating and humidification conditions. This coloring is considered to be caused by the Mena reaction between the peptide fragmented by enzyme decomposition and the amide group of the amino acid and the variable isomerized carbon of the reducing sugar.

For such a method for inhibiting the coloration of enzyme-treated royal jelly, Patent Document 5 has described that the enzyme-treated royal jelly and locust bean gum coexist. Furthermore, Patent Document 6 describes that after dissolving at least one of royal jelly and dextrin selected from starch and a glucose equivalent of 18 or less in a solvent, freeze-drying can prevent discoloration in appearance over time.

【Prior Technical Literature】 【Patent Literature】

[Patent Document 1] Japanese Patent Application Publication No. 2002-112715

[Patent Document 2] Japanese Patent Laid-Open No. 2005-287411

[Patent Document 3] Japanese Patent Application Publication No. 2007-295919

[Patent Document 4] Japanese Patent Laid-Open No. 2007-295920

[Patent Document 5] Japanese Patent No. 4182366

[Patent Document 6] Japanese Patent Laid-Open No. 2011-152103

However, for the dissolution of locust bean gum used in Patent Document 5, heating is necessary, and the solubility is not very high. In addition, there is room for further improvement in coloring inhibition.

The object of the present invention is to provide an enzyme-treated royal jelly composition containing enzyme-treated royal jelly treated with peptidase, and the coloration can be suppressed, in particular, a freeze-dried enzyme-treated royal jelly composition. In addition, the object of the present invention is to provide a method for inhibiting the coloring of royal jelly by enzyme treatment.

The inventors have repeatedly studied the results to achieve the above object, and obtained the following insights: By placing the enzyme-treated royal jelly and pectin in the coexistence, it is possible to intentionally prevent coloration over time. Furthermore, it was found that the product obtained by mixing pectin and enzyme-treated royal jelly had high solubility.

The present invention has been completed based on these findings and further repeated research, and also provides the following enzyme-treated royal jelly composition, method for producing enzyme-treated royal jelly composition, and method for inhibiting coloration of enzyme-treated royal jelly.

(I) Enzyme-treated royal jelly composition

(I-1) An enzyme-treated royal jelly composition, which is solid and characterized by containing pectin and enzyme-treated royal jelly treated with peptidase.

(I-2) An enzyme-treated royal jelly composition, characterized in that it contains pectin in an amount exceeding 2.2% by mass and an enzyme-treated royal jelly treated with peptidase.

(I-3) An enzyme-treated royal jelly composition, characterized in that it contains enzyme-treated royal jelly treated with peptidase and pectin in an amount exceeding 1 part by mass per 100 parts by mass of the enzyme-treated royal jelly.

(I-4) An enzyme-treated royal jelly composition, characterized in that it contains: At least one member selected from the group consisting of galactomannan, polysaccharides containing galactomannan, xanthan gum and dextrin; pectin; and enzyme-treated royal jelly treated with peptidase.

(I-5) The enzyme-treated royal jelly composition as described in (I-4), wherein the polysaccharide containing galactomannan is selected from the group consisting of locust bean gum, tara gum and fenugreek gum At least one of the groups formed.

(I-6) The enzyme-treated royal jelly composition according to any one of (I-1) to (I-5), wherein the aforementioned composition is a freeze-dried product.

(II) Manufacturing method of enzyme-treated royal jelly composition

(II-1) A method for producing an enzyme-treated royal jelly composition according to any one of (I-1) to (I-3), characterized in that pectin is added before, simultaneously or after peptidase treatment of royal jelly .

(II-2) A method for producing an enzyme-treated royal jelly composition as described in (I-4), characterized in that, before, at the same time, or after the treatment of royal jelly with peptidase, an additive selected from the group consisting of galactomannan and At least one of the group consisting of polysaccharides of lactomannan, xanthan gum and dextrin, and pectin.

(II-3) The production method according to (II-2), wherein the polysaccharide containing galactomannan is locust bean gum, tara gum, and fenugreek gum.

(II-4) A method for producing an enzyme-treated royal jelly composition according to (I-6), which is characterized in the production method according to any one of (II-1) to (II-3), further Carry out freeze-drying treatment.

(III) Color inhibition method for enzyme treatment of royal jelly

(III-1) A method for inhibiting coloration of enzyme-treated royal jelly, characterized in that pectin is added before, at the same time, or after peptidase treatment of royal jelly, and the enzyme-treated royal jelly is coexisted with the pectin.

(III-2) A method for inhibiting coloration and improving solubility of enzyme-treated royal jelly, which is characterized in that pectin is added before, at the same time, or after peptidase treatment of royal jelly, and the enzyme-treated royal jelly and the above-mentioned pectin are placed together.

(III-3) A method for inhibiting coloration of enzyme-treated royal jelly, which is characterized in that pectin is added before, at the same time or after peptidase treatment of royal jelly, and the enzyme-treated royal jelly and the above-mentioned pectin are co-existed and freeze-dried.

(III-4) A method for inhibiting coloration and improving solubility of enzyme-treated royal jelly, characterized by adding pectin before, at the same time, or after peptidase treatment of royal jelly, and freezing the enzyme-treated royal jelly with the above-mentioned pectin in the presence of freezing Dry treatment.

According to the present invention, it is possible to provide an enzyme-treated royal jelly composition which, while reducing the allergenicity and improving safety, suppresses the coloration caused by the decomposition of peptidase. In addition, according to the present invention, an enzyme-treated royal jelly composition can be provided which has high solubility in addition to suppressing coloration.

The present invention will be described in detail below.

In addition, the so-called "comprise" in this specification also includes Contains the meaning of "essentially consist of" and "consist of".

(1) Enzyme-treated royal jelly composition and manufacturing method thereof

The enzyme-treated royal jelly composition of the present invention is characterized by the following (a) to (d).

(a) It is solid and contains pectin and enzyme-treated royal jelly treated with peptidase.

(b) It contains more than 2.2% by mass (or 2.5, 3, 5 or 10% by mass or more) of pectin, and enzyme-treated royal jelly treated with peptidase.

(c) It contains enzyme-treated royal jelly treated with peptidase and more than 1 part by mass per 100 parts by mass of enzyme-treated royal jelly (or 1.5 parts by mass or more, 2 parts by mass or more, 3 parts by mass or more, 3.5 parts by mass) (More than 5 parts by mass, more than 5 parts by mass, more than 10 parts by mass, more than 370 parts by mass or less than 90 parts by mass) of pectin.

(d) It contains: at least one member selected from the group consisting of galactomannan, polysaccharides containing galactomannan, xanthan gum and dextrin; pectin; and peptidase treatment After the enzyme processing royal jelly.

The enzyme-treated royal jelly composition suppresses the generation of brown matter in the enzyme-treated royal jelly, thereby suppressing the spread of browning, which means stability over time.

Royal jelly is a milky white gelatinous substance mixed with secretions secreted by hypopharyngeal glands and maxillary glands among worker bees of 3 to 12 days old. The main physiologically active components in royal jelly include, for example, organic acids such as 10-hydroxydecenoic acid (hereinafter referred to as "decenoic acid") peculiar to royal jelly, proteins, lipids, sugars, vitamin B group, leaf Vitamins such as acid, nicotinic acid, pantothenic acid, various minerals, etc. The physiological activity and pharmacological effects of this royal jelly are known to include: antibacterial effects, immune enhancement effects, antidepressant effects, antitumor effects, antiinflammatory effects, blood flow increase effects, etc. In addition, it is also known to reduce the side effects of anticancer agents and the life-prolonging effect in the event of radiation damage.

The royal jelly used in the production of enzymatically decomposed royal jelly is not particularly limited, and examples include raw royal jelly, dried royal jelly dried and powdered royal jelly, and extracted from raw royal jelly by water or aqueous ethanol.

The origin of royal jelly is not limited, and it can be any country such as Japan, China, Brazil, European countries, Oceania countries, and the United States.

The enzyme that decomposes royal jelly as the object of the present invention is one that treats royal jelly with protein degrading enzyme. Preferably, hypoallergenic enzyme decomposes royal jelly, which is treated by peptidase to inhibit allergic reactions caused by the protein contained in royal jelly. Therefore, in addition to the peptidase degradation product of the protein contained in royal jelly, the enzyme-decomposed royal jelly of the present invention may contain organic acids such as decenoic acid, lipids, sugars, vitamins, and various minerals.

Enzymes used to decompose royal jelly enzymes include peptidases as appropriate. The peptidase used is only required to have at least one of endopeptidase action and exopeptidase action, but preferably it has at least endopeptidase action, and more preferably it has these two actions.

The enzyme of the present invention decomposes royal jelly, preferably by hydrolyzing the protein contained in royal jelly to make it hypoallergenic. Therefore, it is preferable to use a peptidase (endopeptidase) having at least an endopeptidase action, preferably a peptidase having both endopeptidase action and exopeptidase action, in order to hydrolyze royal jelly. Here, a peptidase having both endopeptidase action and exopeptidase action can be used alone, or it can be used in combination with an endopeptidase action. Peptidase (endopeptidase) and peptidase (exopeptidase) with exopeptidase action.

The endopeptidase that can be used in the present invention may be any substance as long as it is a proteolytic enzyme having at least endopeptidase activity. For example, it can be widely exemplified by animal sources (for example: trypsin, chymotrypsin, etc.), plant sources (for example: papain, etc.), or microbial sources (for example: lactic acid bacteria, yeast, mold, bacillus subtilis, actinomycetes Etc.).

The exopeptidase may be any substance as long as it is a proteolytic enzyme having at least exopeptidase activity. For example, exopeptidases such as carboxypeptidase, amine peptidase, or microbial sources (eg, lactic acid bacteria, Aspergillus, Rhizopus, etc.), or pancreatin that also has endopeptidase activity may be exemplified. , Pepsin, etc.

However, among the peptidases, there are an exopeptidase having substantially only exopeptidase action, an endopeptidase having substantially only endopeptidase action, and a peptidase having both exopeptidase action and endopeptidase action. Among them, enzymes with both exopeptidase action and endopeptidase action can be used as "endopeptidase" when endopeptidase action is strong; and as "endopeptidase action" can be used as "endopeptidase action" "Exopeptidase" is used; when the action of exopeptidase and endopeptidase are equal or almost equal, it can be used as a peptidase with both endopeptidase and exopeptidase action.

Among such peptidases, preferred examples of enzymes having an exopeptidase action include, for example: Aspergillus orizae producing peptidase, Aspergillus sojae producing peptidase, and Aspergillus producing Peptidases, Rhizopus oryzae produce peptidases, etc.

In addition, preferred examples of peptidases having an endopeptidase action include, for example: Bacillus subtilis-producing peptidase and Bacillus licheniformis Peptidase production, Bacillus stearothermophilus produces peptidase, Bacillus amyloliquefaciens produces peptidase, Bacillus produces peptidase, etc.

Furthermore, a peptidase having both exopeptidase action and endopeptidase action, particularly a preferred example of alkaline peptidase, may include, for example, Streptomyces griseus-producing peptidase and Aspergillus orizae ) Produces peptidase, Aspergillus melleus produces peptidase, etc. According to the enzyme treatment using the aforementioned peptidase, there is an advantage that the protein can be reduced to a low molecular weight by one-stage enzyme treatment, so the operation is simple, and the physiological activity of the useful components contained in royal jelly can be prevented from being lost or greatly reduced.

The amount of peptidase used for royal jelly varies depending on the concentration of royal jelly used, the enzyme potency, the reaction temperature and the reaction time, and cannot be generalized. In general, it is better to use peptidase at a ratio of 50 to 10,000 acting units per gram of protein contained in royal jelly. In addition, at this time, the addition of peptidase to royal jelly may be added at a time, or may be added separately in small amounts each time.

The pH value of royal jelly during peptidase treatment corresponds to the optimal pH value of the enzyme used, selected from the range of pH 2 to 12, preferably selected from the range of pH 7.5 to 10, and more preferably selected from pH 7 .8~9 range. Specifically, before adding the peptidase to the royal jelly, depending on the type of enzyme used, it can be adjusted to a desired pH value by adding an acid, an alkaline agent, or a buffering agent, at pH 2-12, preferably pH 7 .5~10, better in the range of pH7.8~9. In this case, it can be individually exemplified by acids, such as hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, acetic acid, etc.; alkaline agents, such as sodium hydroxide, potassium hydroxide, potassium carbonate, etc.; and, buffers, such as phosphate buffers, Citric acid buffer, etc.

The temperature of the peptidase treatment is not particularly limited, and it can be used in a practical range, including Contains: the best temperature range in which peptidase action, preferably endopeptidase action, more preferably endopeptidase action and exopeptidase action can be expressed, that is, usually selected from the range of 30~70℃ . By maintaining the temperature at a temperature that is lower or higher than the optimal temperature of the peptidase (preferably about 40~55°C), for example, by maintaining the temperature in the range of 50~60°C, it can also be prevented in the peptidase treatment step Corruption. The time of peptidase treatment depends on the reaction conditions such as the type of enzyme used, the reaction temperature, and the pH value, and is not particularly limited.

In addition, royal jelly can be used for proteolytic enzyme treatment as it is or dissolved or dispersed in water. When the royal jelly is in a dry form, it is preferably subjected to proteolytic enzyme treatment in a state of being dissolved in water.

The peptidase treatment is stopped by deactivating or removing the peptidase. The deactivation operation can be performed by heat treatment (for example, at 80°C for 15 minutes, etc.).

The enzyme in the present invention decomposes royal jelly as long as it is at least as described above after being treated with peptidase, and is not limited to peptidase treatment, but also includes treatment with other enzymes, for example, after treatment with glycolytic enzyme in combination with peptidase treatment Of royal jelly.

The pectin used in the present invention is rich in plant cell membranes, mainly extracted from polysaccharides of citrus such as lemon and lime, and after methylation of galacturonic acid and carboxyl groups Polysaccharides of methyl galacturonate polymerized by α-1,4 linkage. The degree of esterification of pectin is not particularly limited, and any degree of esterification can be used. In addition, pectin is soluble in water at normal temperature (refer to http://sansho.co.jp/find/polthknr/pectin).

The dextrin used in the present invention refers to polysaccharides obtained by hydrolyzing starch with acids, enzymes, heat, and the like. Examples of dextrins include maltodextrin, dextrin, cyclodextrin, and indigestible dextrin. In addition, dextrin equivalent (DE) is not particularly limited, and dextrin with any equivalent is be usable.

The xanthan gum used in the present invention is a polysaccharide produced by Xanthobacter, and is a polysaccharide composed of glucose, mannose, and glucuronic acid.

The galactomannan used in the present invention refers to a polysaccharide composed of D-galactose and D-mannose in a broad sense. Specifically, galactomannan has the following structure: galactose residue as a side chain, α-1,6 is bonded to the main chain of β-1,4-linked mannose residue (mannan ). In addition, the ratio of mannose residues to galactose residues is not particularly limited.

In addition, in the present invention, polysaccharides containing galactomannan may be used instead of or in combination with galactomannan. The polysaccharide is ideally a polysaccharide containing galactomannan as a main component. Specifically, examples include locust bean gum, guar gum, tara gum, and fenugreek gum. Locust bean gum, tara gum and fenugreek gum are preferred, and locust bean gum is more preferred. In addition, these polysaccharides can be used alone or in combination of two or more.

Locust bean gum swells in cold water and will partially dissolve above 40°C, but it can be completely dissolved and becomes a viscous aqueous solution by heating at 80~85°C (refer to http://sansho.co.jp/find/polthknr/ locustbeangum/).

The galactomannan-containing polysaccharides that are the object of the present invention include, in addition to galactomannan and the D-galactose and D-mannose constituting the sugar, as well as many other sugars such as D-glucose. carbohydrate. In this case, the above-mentioned galactomannan is contained in a ratio of approximately 50% or more, and polysaccharides containing D-galactose, D-mannose, and other sugars may be used as the remaining components.

The above-mentioned polysaccharides contained in the enzyme-treated royal jelly composition of the present invention (meaning "pectin, dextrin, xanthan gum, galactomannan, and galactomannan-containing polysaccharides" carbohydrate". (The same applies to the following). For each 100 parts by mass (solids) of enzyme-treated royal jelly contained in the composition of enzyme-treated royal jelly, the total amount of these is generally about 0.1 to 200 parts by mass, about 1 to 100 parts by mass , About 1 to 10 parts by mass, 370 parts by mass or more or 90 parts by mass or less. If the blending amount of the aforementioned components is too small, the coloring inhibition performance will be reduced.

The ratio of polysaccharides contained in the enzyme-treated royal jelly composition of the present invention is, for example, an amount exceeding 2.2% by mass, 2.5% by mass or more, 3% by mass or more, and 5% by mass in total polysaccharides % Or more, or 10 to 90% by mass.

The composition of the enzyme-treated royal jelly of the present invention can be produced by adding the above-mentioned polysaccharides before or after the treatment of royal jelly with peptidase. It is preferably manufactured after adding royal jelly to peptidase treatment, that is, by adding enzyme to the treatment of royal jelly.

The form of the enzyme-treated royal jelly of the present invention is not particularly limited, and may be liquid or solid, but preferably has a freeze-dried form. The freeze-dried product can be prepared by adding and mixing the above-mentioned polysaccharides to the enzyme-treated royal jelly after peptidase treatment or before or simultaneously with the peptidase-treated royal jelly, and then subjecting it to freeze-drying treatment. In addition, the freeze-drying treatment can be carried out in accordance with the usual method.

The thus-prepared enzyme-treated royal jelly composition of the present invention may be in the form of liquids such as drinkables and syrups, or may be freeze-dried products (for example, freeze-dried powder), or appropriate additives may be added to the tablets. Agents, chewable tablets, capsules, granules and other forms.

(2) Coloring inhibition method of enzyme treatment of royal jelly

The coloring inhibition method (or coloring inhibition and solubility enhancement method) of the enzyme-treated royal jelly of the present invention can be implemented by adding pectin before, simultaneously or after peptidase treatment of royal jelly, and the enzyme-treated royal jelly and the above Place under the coexistence of pectin. By coexisting with pectin Place it for a high degree of solubility.

The royal jelly used here, the type of peptidase used and peptidase treatment, and the pectin used are as described in (1) above.

In addition, the coloring suppression method (or coloring suppression and solubility enhancement method) of enzyme-treated royal jelly can also be implemented by adding pectin to the enzyme-treated royal jelly treated with peptidase, and the enzyme-treated royal jelly and Freeze-drying treatment is carried out in the presence of the pectin. By placing it under coexistence with pectin, a high degree of solubility can be obtained.

The freeze-dried product obtained by this method is an enzyme-treated royal jelly composition ideal in the present invention containing enzyme-treated royal jelly in a state where coloration is suppressed (or coloration is suppressed and solubility is improved). The freeze-drying treatment can also be carried out by the method described in (1).

【Example】

The present invention will be described in detail below by examples. However, the present invention is not limited to these embodiments.

Manufacturing example

Measure 500g of China-made royal jelly to a 2000mL beaker, add 250mL of ion-exchanged water and stir until uniform, to prepare a royal jelly dilution. 2N NaOH aqueous solution was added to adjust the pH of royal jelly dilution to 8.6~8.9. Next, 5 g of peptidase having both exopeptidase action and endopeptidase action was dissolved in 50 mL of ion exchanged water, and this solution was added to the above royal jelly dilution, and further ion exchanged water was added to make the ion exchanged water The total volume reaches 500mL. The reaction mixture was stirred with a propeller stirrer while being reacted at 50 to 55°C (constant temperature water bath) for 2 hours to carry out hydrolysis. Next, increase the temperature of the constant temperature water tank to After heating at 80°C for 15 minutes to deactivate the enzyme, the enzyme-treated royal jelly (solution) was obtained. Measure 137 g of this enzyme-treated royal jelly into a 300 mL beaker, add 0.9 g of polysaccharides shown in Table 1 and 1.7 g of crystalline cellulose according to the directions shown below and stir until uniform. It was freeze-dried to obtain the enzyme-treated royal jelly composition (freeze-dried product) (the content of polysaccharides in the freeze-dried 3.1% by mass: relative to 100 parts by mass (solid content) of the enzyme-treated royal jelly, the quality of the polysaccharides: 3.4 parts by mass).

(prescription)

Enzyme-treated royal jelly solution 137g

Polysaccharide 0.9g

Crystalline cellulose 1.7g

Test Example 1: Coloring inhibition

The enzyme-treated royal jelly composition doped with polysaccharides of Examples and Comparative Examples was placed under the airtight condition and exposure condition of "35°C, humidity 75%RH condition", and the color tone was measured after 24 hours by Judgment of change in hue evaluated stability (coloring inhibition). In addition, the "35°C, 75%RH condition" is adjusted using a thermostat.

‧Measurement device: Spectrophotometer SE-2000

‧Use software: Color Mate 4

‧Measurement method of hue change: from the three factors of lightness reduction rate (-△L ^* ), red increase rate (△a ^* ), yellow increase rate (△b ^* ), the difference (△E) is calculated according to the following formula ^* _ab ). The color change is determined by calculating the coloring inhibition rate (%) according to the following formula.

‧Color difference (△E ^* _ab )=[(△L ^* ) ² +(△a ^* ) ² +(△b ^* ) ² ] ^1/2

‧Coloring inhibition rate (%)=[1-(color difference of polysaccharides)/(color difference of locust bean gum)]×100

The test results are shown in Table 1. This result, as shown in Table 1, shows that the composition of enzyme-treated royal jelly made of polysaccharides mixed with pectin can suppress the coloring of the enzyme-treated royal jelly more than when it is combined with locust bean gum.

Test Example 2: Solubility

Measure the 137g to 300mL beaker of enzyme-treated royal jelly prepared in the manufacturing example, add 0.9g of polysaccharides shown in Table 2 and 1.7g of crystalline cellulose according to the following directions and stir until uniform until. Record the dissolution time and confirm the solubility.

(prescription)

Enzyme-treated royal jelly solution 137g

Polysaccharide 0.9g

Crystalline cellulose 1.7g

The test results are shown in Table 2. This result, as shown in Table 2, shows that the composition of enzyme-treated royal jelly prepared by blending polysaccharides with pectin has higher solubility than when it is blended with locust bean gum.

【Table 2】

Claims (10)

An enzyme-treated royal jelly composition, which is solid, and is characterized in that it contains pectin and enzyme-treated royal jelly treated with peptidase. An enzyme-treated royal jelly composition, characterized in that it contains pectin in an amount exceeding 2.2% by mass, and enzyme-treated royal jelly treated with peptidase. An enzyme-treated royal jelly composition, characterized in that it contains enzyme-treated royal jelly treated with peptidase and pectin in an amount exceeding 1 part by mass per 100 parts by mass of the enzyme-treated royal jelly. An enzyme-treated royal jelly composition, characterized in that it contains: at least one selected from the group consisting of galactomannan, polysaccharides containing galactomannan, xanthan gum and dextrin; fruit Gum; and royal jelly treated with peptidase enzyme. The enzyme-treated royal jelly composition as described in item 4 of the patent application scope, wherein the polysaccharides containing galactomannan are selected from the group consisting of locust bean gum, tara gum and fenugreek gum At least one in the group. The enzyme-treated royal jelly composition as described in any one of items 1 to 5 of the patent application range, wherein the aforementioned composition is a freeze-dried product. A coloring inhibition method for enzyme-treated royal jelly, which is characterized in that pectin is added before, at the same time or after peptidase treatment of royal jelly, and the enzyme-treated royal jelly and the above-mentioned pectin are co-existed and placed. A method for inhibiting coloration and improving solubility of enzyme-treated royal jelly is characterized in that pectin is added before, at the same time or after peptidase treatment of royal jelly, and the enzyme-treated royal jelly and the above-mentioned pectin are coexisted and placed. A method for inhibiting coloration of enzyme-treated royal jelly is characterized in that pectin is added before, at the same time or after peptidase treatment of royal jelly, and the enzyme-treated royal jelly and the above-mentioned pectin are co-existed and freeze-dried. A method for inhibiting coloration and improving solubility of enzyme-treated royal jelly is characterized in that pectin is added before, at the same time, or after peptidase treatment of royal jelly, and the enzyme-treated royal jelly and the above-mentioned pectin are coexisted and freeze-dried.