WO2018056123A1 - 安定で呈味の改善された酵素分解ローヤルゼリー顆粒 - Google Patents

安定で呈味の改善された酵素分解ローヤルゼリー顆粒 Download PDF

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WO2018056123A1
WO2018056123A1 PCT/JP2017/032920 JP2017032920W WO2018056123A1 WO 2018056123 A1 WO2018056123 A1 WO 2018056123A1 JP 2017032920 W JP2017032920 W JP 2017032920W WO 2018056123 A1 WO2018056123 A1 WO 2018056123A1
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Prior art keywords
royal jelly
peptidase
zein
enzyme
action
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PCT/JP2017/032920
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English (en)
French (fr)
Japanese (ja)
Inventor
麻衣子 吉松
哲也 佐道
ちか 西森
中原　崇
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株式会社山田養蜂場本社
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Priority to CN201780057828.2A priority Critical patent/CN109714985A/zh
Priority to JP2018540989A priority patent/JPWO2018056123A1/ja
Publication of WO2018056123A1 publication Critical patent/WO2018056123A1/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/63—Arthropods
    • A61K35/64—Insects, e.g. bees, wasps or fleas
    • A61K35/644—Beeswax; Propolis; Royal jelly; Honey
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P25/00—Drugs for disorders of the nervous system
    • A61P25/24—Antidepressants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
    • A61P31/04—Antibacterial agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P35/00—Antineoplastic agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/02—Immunomodulators
    • A61P37/04—Immunostimulants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system

Definitions

  • the present invention relates to a composition containing an enzyme-degraded royal jelly.
  • Royal jelly is a useful natural material, but it is known that it can cause allergic reactions.
  • various methods for reducing the amount of allergen by degrading or reducing the molecular weight of a protein that can be an allergen have been studied.
  • Patent Document 1 a method for reducing the amount of allergen for royal jelly
  • Patent Document 2 a method of subjecting royal jelly to glycolytic enzyme treatment and proteolytic enzyme treatment
  • Patent Document 3 a method of treating royal jelly with one step of an alkaline peptidase having both an endopeptidase action and an exopeptidase action
  • Patent Document 4 a method of treating royal jelly with one step of an alkaline peptidase having both an endopeptidase action and an exopeptidase action
  • Patent Document 3 a method of treating royal jelly with one step of an alkaline peptidase having both an endopeptidase action and an exopeptidase action
  • Patent Document 4 a method of treating royal jelly with one step of an alkaline peptidase having both an endopeptidase action and an exopeptidase action
  • Patent Document 4 a method of treating royal jelly with one step of an alkaline peptidase having both an endopeptidase action and an
  • Patent Document 3 prevents the loss or significant reduction of physiological activity that occurs when endopeptidase and exopeptidase are used in combination, while maintaining the useful physiological activity possessed by royal jelly, while being allergenic. This is a useful method in that it can be reduced.
  • royal jelly which has been degraded by peptidase and reduced to a low allergen (enzymatically degraded royal jelly)
  • enzymatically degraded royal jelly is more susceptible to temperature and humidity than non-enzymatically degraded royal jelly, and has an unpleasant taste peculiar to enzymatically degraded royal jelly ( Bitterness, sourness, astringency, irritation, and aftertaste) are also problematic.
  • Patent Document 5 the health food is coated with a gelatin-based film and then overcoated with zein, whereby the gelatin-based film is significantly reinforced, that is, at least the pylorus of the stomach It has been reported that inconveniences such as backflow of unpleasant odors in health foods are prevented because the overcoat is not destroyed.
  • royal jelly is used as a health food, and it is described that the temporal change of the royal jelly is suppressed. However, the royal jelly is not enzymatically decomposed.
  • Patent Document 6 by adding a physiologically active substance having a bitter and / or sour taste and ⁇ -cyclodextrin and / or zein, the bitter and / or sour taste of the physiologically active substance can be remarkably reduced or alleviated. It has been reported that it can be done. However, Patent Document 6 does not have an example using enzyme-degraded royal jelly as a physiologically active substance.
  • An object of the present invention is to provide a composition containing an enzyme-degraded royal jelly, which has an unpleasant taste (bitterness, acidity, astringent taste, irritation, aftertaste) peculiar to an enzyme-degraded royal jelly, and has reduced sticking and moisture absorption.
  • Item 1 It is a food, medicine or quasi-drug, A composition comprising an enzymatically degraded royal jelly and zein.
  • Item 2. Item 2. The composition according to Item 1, which contains 5 to 15% by mass of zein.
  • Item 3. Item 3. The composition according to Item 1 or 2, which contains 20 to 80% by mass of enzymatically degraded royal jelly.
  • Item 4. Item 4. The composition according to any one of Items 1 to 3, which is in the form of granules.
  • Item 5. Item 5. The composition according to any one of Items 1 to 4, wherein the enzymatic degradation is peptidase degradation.
  • composition containing the enzymatically-degraded royal jelly of the present invention improves the unpleasant taste (bitterness, sour taste, astringent taste, irritation, and aftertaste) unique to the enzymatically-degraded royal jelly, and is easy to drink and suppresses sticking and moisture absorption. Therefore, it has excellent characteristics such as high stability.
  • 6 is a graph showing evaluation results of astringency in Test Example 1.
  • 6 is a graph showing the evaluation results of bitterness in Test Example 1. It is a graph which shows the evaluation result of the peculiar sour taste which fermented in the test example 1.
  • FIG. 6 is a graph showing the evaluation results of stimulation during drinking in Test Example 1.
  • 6 is a graph showing the evaluation result of aftertaste in Test Example 1.
  • 6 is a graph showing the results of a moisture absorption test of Test Example 2.
  • 6 is a photograph showing the result of a sticking test in Test Example 3.
  • composition of the present invention is a food, drug, or quasi-drug, and is characterized by containing an enzyme-degraded royal jelly and zein.
  • Royal jelly is a milky white jelly-like substance made by mixing the secretions secreted from the hypopharyngeal gland and the greater vagina by the bees 3 to 12 days of age.
  • the main physiologically active ingredients in royal jelly include, for example, organic acids such as 10-hydroxydecenoic acid (hereinafter referred to as “decenoic acid”) unique to royal jelly, proteins, lipids, saccharides, vitamin Bs, Vitamins such as folic acid, nicotinic acid, pantothenic acid, various minerals, and the like.
  • decenoic acid 10-hydroxydecenoic acid
  • vitamin Bs Vitamins such as folic acid, nicotinic acid, pantothenic acid, various minerals, and the like.
  • As the physiological activity and pharmacological action of this royal jelly antibacterial action, immune enhancing action, antidepressant action, antitumor action, anti-inflammatory action, blood flow increasing action and the like are known.
  • the royal jelly used for the production of the enzyme-degraded royal jelly is not particularly limited, and examples thereof include raw royal jelly, royal jelly powder obtained by drying raw royal jelly, and a product obtained by extracting raw royal jelly with water or water-containing ethanol. Can do.
  • the production area of royal jelly is not limited, and may be any of Japan, China, Brazil, European countries, Oceania countries, the United States, etc.
  • the enzymatically degraded royal jelly targeted by the present invention is a product obtained by treating royal jelly with a proteolytic enzyme.
  • a proteolytic enzyme Preferably, it is a low allergenase degrading royal jelly in which an allergic reaction caused by a protein contained in the royal jelly is suppressed by peptidase treatment.
  • the enzyme-degraded royal jelly of the present invention may include organic acids such as decenoic acid, lipids, saccharides, vitamins, and various minerals in addition to the above-described peptidase degradation products of proteins contained in the royal jelly.
  • Peptidase can be preferably mentioned as an enzyme used for enzymatic degradation of royal jelly.
  • the peptidase used may have at least one of an endopeptidase action and an exopeptidase action, but preferably has at least an endopeptidase action, and more preferably has both of these actions.
  • the enzyme-degraded royal jelly of the present invention is preferably a product obtained by hydrolyzing a protein contained in the royal jelly to reduce its allergen.
  • a peptidase having both an endopeptidase action and an exopeptidase action a peptidase having both these actions may be used alone, or a peptidase having an endopeptidase action (endopeptidase) and an exopeptidase A peptidase having an action (exopeptidase) may be used in combination.
  • the endopeptidase that can be used in the present invention may be any proteolytic enzyme having at least endopeptidase activity.
  • endopeptidases derived from animals for example, trypsin, chymotrypsin, etc.
  • plants for example, papain, etc.
  • microorganisms for example, lactic acid bacteria, yeast, mold, Bacillus subtilis, actinomycetes, etc.
  • the exopeptidase may be any proteolytic enzyme having at least exopeptidase activity.
  • carboxypeptidase, aminopeptidase, or exopeptidase derived from microorganisms for example, lactic acid bacteria, Aspergillus sp., Rhizopus sp., Etc.
  • pancreatin, pepsin, etc. having endopeptidase activity can also be exemplified.
  • peptidases include exopeptidases having substantially only exopeptidase action, endopeptidases having substantially only endopeptidase action, and peptidases having both exopeptidase action and endopeptidase action.
  • an enzyme having both an exopeptidase action and an endopeptidase action can be used as an “endopeptidase” when the endopeptidase action is strong, and “exopeptidase” when the exopeptidase action is strong.
  • the exopeptidase action and the endopeptidase action are equivalent or almost equivalent, the peptidase can be used as an endopeptidase action and an exopeptidase action at the same time.
  • preferred examples of the enzyme having an exopeptidase action include, for example, Aspergillus oryzae-produced peptidases (trade names: Umamizyme G, Promod 192P, Promod 194P, Sumiteam FLAP), Aspergillus soe (Aspergillus sojae) production peptidase (trade name: Sternzyme B15024), Aspergillus genus production peptidase (trade name: coclase P), Rhizopus oryzae production peptidase (trade name: peptidase R), and the like.
  • Preferred examples of peptidases having endopeptidase activity include, for example, Bacillus subtilis producing peptidase (trade name: orientase 22BF, nucleicin), Bacillus licheniformis producing peptidase (product) Name: Alcalase), Bacillus stearothermophilus production peptidase (Product name: Protease S), Bacillus amyloliquefaciens production peptidase (Product name: Neutase), Bacillus genus production peptidase (Trade name: Protamex).
  • peptidases having both exopeptidase action and endopeptidase action include, for example, Streptomyces griseus-produced peptidase (trade name: actinase AS), Aspergillus oryzae (Aspergillus oryzae) orizae) -produced peptidase (trade name: protease A, flavorzyme), Aspergillus melleus-produced peptidase (trade name: protease P), and the like.
  • the protein can be reduced in molecular weight by one-step enzyme treatment, so that the operation is simple and the physiological activity of the useful components contained in the royal jelly is lost and greatly reduced. There is an advantage that it can be prevented.
  • peptidase used for royal jelly varies depending on the concentration of royal jelly used, enzyme titer, reaction temperature and reaction time, and cannot be generally stated. In general, it is preferable to use peptidase at a rate of 50 to 10,000 action units per 1 g of protein contained in royal jelly. At this time, peptidase may be added to the royal jelly at once, or may be added in small portions.
  • the pH of the royal jelly is selected from the range of pH 2 to 12, preferably pH 7.5 to 10, more preferably pH 7.8 to 9, corresponding to the optimum pH of the enzyme used.
  • an acid a pH of 2 to 12, preferably pH 7.5 to 10, more preferably pH 7.8 to 9 can be obtained.
  • the pH is adjusted to a desired value by adding an alkali agent or a buffer.
  • the acid is hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, acetic acid, etc .
  • the alkaline agent is sodium hydroxide, potassium hydroxide, potassium carbonate, etc .
  • the buffering agent is phosphate buffer, citric acid, etc. An acid buffer etc. can be illustrated, respectively.
  • the temperature of the peptidase treatment is not particularly limited, and a peptidase action, preferably an endopeptidase action, more preferably a range that can be put to practical use, including an optimum temperature range where both the endopeptidase action and the exopeptidase action are manifested, That is, it is usually selected from the range of 30 to 70 ° C.
  • a temperature lower or higher than the optimum temperature of peptidase preferably about 40 to 50 ° C.
  • spoilage in the peptidase treatment step can be prevented.
  • the time for the peptidase treatment depends on the reaction conditions such as the type of enzyme used, reaction temperature, and pH, and is not particularly limited.
  • the royal jelly can be subjected to proteolytic enzyme treatment as it is or in a state dissolved or dispersed in water.
  • proteolytic enzyme treatment in a state dissolved in water.
  • the peptidase treatment is stopped by inactivating or removing the peptidase.
  • the deactivation operation can be performed by heat treatment (for example, at 85 ° C. for 15 minutes).
  • the enzymatically degraded royal jelly in the present invention may be any royal jelly treated with a peptidase as described above, and not only a peptidase treatment but also a combination treatment with other enzymes, for example, a royal jelly treated with a glycolytic enzyme in combination with a peptidase treatment. Is also included.
  • a product obtained by drying and pulverizing the enzymatically decomposed royal jelly can be preferably used.
  • drying methods natural drying such as ventilation drying, sun drying, etc., forced drying by heating with electricity, fluidized bed drying, spray drying, high frequency drying, freeze drying, etc. are used in general food processing.
  • a method can be used, preferably lyophilization.
  • a pulverization method for pulverization a known method such as a pulverization method using a pulverizer (mill) (for example, a pin mill, a hammer mill, a ball mill, a jet mill, a roller mill, a colloid mill) is used. Can be done.
  • zein refers to prolamin that accounts for about 60% of corn storage protein.
  • Prolamin refers to a simple protein that is insoluble in water and salt solutions and soluble in 70-80% alcohol, dilute acid and dilute alkali.
  • natural zein derived from corn, modified zein as described in JP-A-10-17595, and the like can be used without particular limitation.
  • the molecular weight and solubility of zein are not particularly limited as long as the effects of the present invention are obtained.
  • the composition of the present invention is easy to drink by containing zein and improving the unpleasant taste (bitterness, acidity, astringency, irritation, aftertaste) peculiar to enzymatically degraded royal jelly. Further, by containing zein, it is possible to suppress sticking and moisture absorption, and as a result, stability is increased.
  • the content of the enzymatically degraded royal jelly contained in the composition of the present invention is not particularly limited, and is preferably 20 to 80% by mass, more preferably 25 to 75% by mass.
  • the content of zein contained in the composition of the present invention is not particularly limited, and is preferably 5 to 15% by mass, more preferably 10 to 15% by mass.
  • the ratio of the enzymatically decomposed royal jelly to zein in the composition of the present invention is not particularly limited, and the enzymatically decomposed royal jelly is usually 2 to 20 parts by mass, preferably 4.3 to 16 parts by mass relative to 1 part by mass of zein.
  • the content is preferably 4.4 to 7.5 parts by mass.
  • Examples of the dosage form of the composition of the present invention include granules, fine granules, powders, sustained-release tablets, orally disintegrating tablets, enteric-coated tablets, chewable tablets, etc. is there. Further, sustained-release tablets, orally disintegrating tablets, enteric-coated tablets, chewable tablets, and hard capsules in which granules are further encapsulated may be mentioned.
  • composition of the present invention in the form of granules can be produced according to known production methods in the food and pharmaceutical fields.
  • a method for producing such a granule for example, a method of granulating the enzyme-degraded royal jelly (or a mixture mixed with other components as necessary) by spraying zein dissolved in a solvent (fluidized bed structure).
  • Granulation method enzymatic decomposition royal jelly, zein, and other ingredients as necessary, and then adding a solvent and kneading and granulating according to conventional wet granulation methods (extrusion granulation method, stirring (Granulation method, rolling granulation method, crushing granulation method, etc.), enzymatically dissolved royal jelly, zein, and other additives, if necessary, dissolved or suspended in a solvent, and then lyophilized the solution And granulation methods such as spray drying (spray drying granulation method, vacuum freeze granulation method, etc.).
  • the solvent used for the production of the granule is not particularly limited.
  • water for example, water, alcohol (for example, methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, etc.), hydrous alcohol, Examples thereof include glycerin, tetrahydrofuran, methylene chloride, acetone, acetonitrile, N, N-dimethylformamide, dimethyl sulfoxide and the like.
  • composition of the present invention includes pharmaceuticals, quasi drugs, and foods (e.g., health foods, nutritional compositions, nutritional supplements, functional foods, dietary supplements, supplements, health foods, specified health Food, nutritional functional food, functional indication food, etc.).
  • foods e.g., health foods, nutritional compositions, nutritional supplements, functional foods, dietary supplements, supplements, health foods, specified health Food, nutritional functional food, functional indication food, etc.
  • the food of the present invention if necessary, minerals, vitamins, flavonoids, quinones, polyphenols, amino acids, nucleic acids, essential fatty acids, enzymes , Starch, edible oils and fats, colorants, sweeteners, acidulants, bittering agents, seasonings, fragrances, preservatives, bleaching agents, manufacturing agents, cooling agents, stabilizers, thickeners, emulsifiers, preservatives, swelling Agents, surfactants, binders, solubilizers, wetting agents, excipients, lubricants, binders, disintegrants, antioxidants, pH adjusters, brighteners, gum bases, and the like can be blended.
  • the food product of the present invention includes an aspect of an additive used by adding to other foods and drinks.
  • the intake amount of the food of the present invention can be appropriately set according to various conditions such as the weight, age, sex, and symptoms of the intake person.
  • the pharmaceutical product or quasi-drug of the present invention if necessary, excipients, binders, disintegrants, thickeners, lubricants, antioxidants, absorption Accelerators, colorants, pH adjusters, preservatives, preservatives, surfactants, sweeteners, corrigents, fragrances and the like can be blended.
  • the administration method of the quasi-drug or drug of the present invention can be usually performed by oral administration.
  • the quasi drug or pharmaceutical product of the present invention is applied to mammals including humans.
  • the dosage of the quasi-drug or pharmaceutical product of the present invention can be appropriately determined according to various conditions such as the patient's weight, age, sex, and symptoms.
  • Example 1 Endo-type peptidase and / or exopeptidase (Amano Enzyme Co., Ltd., Shinnippon Chemical Co., Ltd., Kaken Pharma Co., Ltd.) was added to fresh royal jelly (manufactured by Yamada Apiyo) and enzymatically degraded.
  • Powder obtained by drying royal jelly with a freeze dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.), calcium (manufactured by Marine Bio Co., Ltd.), zinc yeast (manufactured by Rulece Co., Ltd.), isoflavone (manufactured by J-Oil Mills Co., Ltd.) And Sucralose (manufactured by Saneigen FFI Co., Ltd.).
  • zein manufactured by Kobayashi Fragrance Co., Ltd.
  • glycerin manufactured by NOF Corporation
  • fluidized bed granulator Frund Sangyo Co., Ltd.
  • the product was sprayed to produce granules.
  • the royal jelly content in the granules was 76% by mass.
  • Example 2 Granules were prepared in the same manner as in Example 1 except that spraying was performed so that the zein content in the granules was 10% by mass instead of 5% by mass.
  • the royal jelly content in the granule was 72% by mass.
  • Example 3 Granules were prepared in the same manner as in Example 1 except that spraying was performed so that the zein content in the granules was 15% by mass instead of 5% by mass.
  • the royal jelly content in the granules was 67% by mass.
  • Comparative Example 1 Granules were prepared by drying raw royal jelly (manufactured by Yamada Apiary Co., Ltd.) with a freeze dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.).
  • Comparative Example 3 A granule was prepared in the same manner as in Example 1 except that reduced malt sugar (manufactured by Rocket Japan Co., Ltd.) was sprayed instead of zein so that the reduced malt sugar content in the granule was 2% by mass.
  • the royal jelly content in the granules was 79% by mass.
  • Evaluator 10 Methods: The evaluator drinks the granules of Examples 1 to 3 and Comparative Examples 1 to 3, and for each sample, “stringency”, “bitterness”, “fermented unique acidity” ”,“ Stimulation when drinking ”and“ Aftertaste ”, respectively,“ 5: I do n’t care ”,“ 4: I do n’t care ”,“ 3: I ’m a little concerned ”,“ 2: I ’m concerned ” ”And“ 1: Very worrisome ”. The average value was computed for every evaluation item using the obtained result. The amount of royal jelly in the granules of Examples 1 to 3 and Comparative Examples 1 to 3 was the same.
  • Test Example 2 Moisture absorption test method: 3 g of each sample of Examples 1 to 3 and Comparative Examples 1 to 3 was weighed into a balance dish, and the weight was measured after 10, 30, 60, 120, 180 and 2790 minutes. The conditions at the place of implementation were a temperature of 22.8 ° C. and a humidity of 34% RH.
  • Test Example 3 Adhesion Test Method: 1 g of each sample of Examples 1 to 3 and Comparative Examples 1 to 3 was weighed and placed in an aluminum stick (stored at 50 ° C.). After 3 hours and 2.5 days, the state of fixation was confirmed.
  • Results The results are shown in FIG. As compared with the non-enzymatic degradation royal jelly (Comparative Example 1) and the enzymatic degradation royal jelly (Comparative Example 2), zein 10% by mass and 15% by mass (Examples 2 and 3) suppressed adhesion.
  • the reduced maltose (Comparative Example 3) was fixed at an earlier stage than the non-enzymatic degradation royal jelly (Comparative Example 1) and the enzymatic degradation royal jelly (Comparative Example 2).

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PCT/JP2017/032920 2016-09-26 2017-09-12 安定で呈味の改善された酵素分解ローヤルゼリー顆粒 WO2018056123A1 (ja)

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CN201780057828.2A CN109714985A (zh) 2016-09-26 2017-09-12 稳定且味道得到改善的酶分解蜂王浆颗粒
JP2018540989A JPWO2018056123A1 (ja) 2016-09-26 2017-09-12 安定で呈味の改善された酵素分解ローヤルゼリー顆粒

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JP2016-187343 2016-09-26

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Citations (9)

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JPH03151838A (ja) * 1989-11-09 1991-06-28 Gifu Youhou Kk 可溶性ローヤルゼリーの製造方法及びローヤルゼリー飲料
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