JP2018108116A - Method for producing royal jelly material, royal jelly material, royal jelly-containing food and drink, and royal jelly-containing cosmetic - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a royal jelly material capable of suppressing discoloration of appearance over time while minimizing the loss of useful components of royal jelly. SOLUTION: This is a method for producing a royal jelly material, in which royal jelly is fermented with yeast and then dried to obtain a dry solid substance in which browning is suppressed. Further, it is a method for producing a royal jelly material, in which royal jelly is fermented with yeast and then dried to obtain a dry solid substance in which aggregation is suppressed. Further, the royal jelly yeast fermented product containing the royal jelly yeast fermented product having a total content of sugar consisting of glucose and fructose derived from royal jelly of 10% by mass or less in terms of dry solid content, and dried solid. It is a royal jelly material that has a shape. This royal jelly material can be suitably used as a compounding material for foods and drinks and cosmetics. [Selection diagram] None

Description

  The present invention relates to a royal jelly material obtained by subjecting royal jelly to yeast fermentation, a food and drink using the royal jelly material, and a cosmetic using the royal jelly material.

  Royal jelly is a cream-like substance made by mixing secretions secreted from the hypopharyngeal gland and the greater vaginal gland by female honeybees 3 to 15 days after emergence, containing specific proteins, fatty acids, minerals, etc., and lowering blood pressure It has been reported to have various functions such as action, antitumor action, promotion of wound healing, and antibacterial action. Therefore, conventionally, royal jelly has been used not only for health foods with high nutritional value but also for uses such as pharmaceuticals and cosmetics.

  However, the royal jelly has a problem that the storage stability is poor and the appearance changes with time. Thus, for example, Patent Document 1 discloses a royal jelly-containing composition obtained by dissolving royal jelly and at least one selected from starch and dextrin having a dextrose equivalent of 18 or less in a solvent and then freeze-drying. In the composition thus configured, it is described that discoloration of the appearance over time is suppressed.

  On the other hand, various treatments are performed in order to improve the functionality of the royal jelly. As an example, for example, Patent Document 2 discloses a fermented product obtained by fermenting royal jelly with a microorganism, and the fermented product has a stronger fibroblast activation action and intracellular tyrosinase activity than the royal jelly before fermentation. It has a suppressive action, is excellent in storage stability, and is described as being suitable as a blending material for cosmetics.

JP 2011-152103 A JP 2006-219434 A

  However, only the addition of starch or the like by the method described in Patent Document 1 has not been sufficient in discoloration suppressing effect. Moreover, since it is necessary to add starch etc. in a considerable quantity for obtaining the discoloration inhibitory effect, there existed a problem that the ratio of the royal jelly component contained in the whole of the obtained raw material will decrease. On the other hand, Patent Document 2 describes a royal jelly lactic acid bacteria fermentation solution that is excellent in storage stability such as precipitation / turbidity, discoloration / coloring, etc., but is prepared in a solid form such as a tablet. It was not clear whether or not the same effect was observed when it was applied, and it was not clear whether or not the same effect was observed when yeast was used as the microorganism.

  Accordingly, an object of the present invention is to provide a royal jelly material that can suppress discoloration of appearance over time while minimizing the loss of useful components of royal jelly.

  In order to achieve the above object, as a result of intensive studies by the present inventors, the royal jelly is subjected to yeast fermentation treatment, thereby reducing the content of decenoic acid, which is known as one indicator substance of the quality of the royal jelly product, without reducing the content of decenoic acid. It has been found that the sugar content can be significantly reduced, and such a royal jelly material has also been found to suppress discoloration of the appearance over time, leading to the completion of the present invention.

  That is, the first of the present invention is to provide a method for producing a royal jelly material, which is obtained by subjecting royal jelly to a yeast fermentation treatment and then drying to obtain a dried solid product in which browning is suppressed.

  The second aspect of the present invention is to provide a method for producing a royal jelly material, which is obtained by subjecting royal jelly to yeast fermentation and then drying to obtain a dried solid product in which aggregation is suppressed.

  On the other hand, the third of the present invention is a fermented yeast product of royal jelly, wherein the total content of saccharides consisting of royal jelly-derived glucose and fructose is 10% by mass or less in terms of dry solid content, The present invention provides a royal jelly material containing a fermented product and having a dry solid form.

  In the royal jelly material which is the above-mentioned dry solid, it is preferable to further contain a drying aid.

  Moreover, in the royal jelly material which is the above-mentioned dry solid, it is preferable that the drying aid is contained in an effective amount capable of suppressing browning by the drying aid.

  In the royal jelly material that is in the above-mentioned dry solid state, the drying aid is preferably one or more edible materials selected from the group consisting of starch, dextrin, dietary fiber, and protein. .

  The fourth aspect of the present invention is a royal jelly material characterized in that a dry auxiliary is added to a fermented yeast product of royal jelly in an effective amount that suppresses browning by the dry auxiliary to form a dry solid. The browning suppression method of this is provided.

  In the browning suppression method, the drying aid is preferably one or more edible materials selected from the group consisting of starch, dextrin, dietary fiber, and protein.

  Furthermore, 5th of this invention provides the royal jelly containing food / beverage products containing the royal jelly raw material which is said dry solid form.

  Furthermore, a sixth aspect of the present invention provides a royal jelly-containing cosmetic containing the above-mentioned royal jelly material that is in a dry solid state.

  According to the present invention, by subjecting royal jelly to yeast fermentation, the sugar content of royal jelly can be significantly reduced without reducing the content of decenoic acid, which is known as one indicator substance of the quality of royal jelly products. Thus, it is possible to provide a royal jelly material in which discoloration of the appearance over time is suppressed. Furthermore, the royal jelly material is also prevented from agglomerating when it is made into a dry solid.

In Test Example 2, for tablets using various royal jelly materials, the sugar content in the tablet (total content of glucose and fructose), the content of 10-hydroxy-2-decenoic acid (10HDA) in the tablet, and the tablet It is a graph which shows the result of having investigated about browning when it stores in a predetermined environment. In Test Example 3, the powder made of various royal jelly materials was subjected to an accelerated test in an environment of 40 ° C. and 75% humidity, and the stability of 10-hydroxy-2-decenoic acid (10HDA) in the powder at that time It is a graph which shows the result of having investigated. In Test Example 7, a chart showing the result of examining the change in the color tone of the powder by conducting a severe test at 50 ° C. for the powdery royal jelly material prepared using various drying aids It is a figure which shows the result about sample A0-A8. In Test Example 7, a chart showing the result of examining the change in the color tone of the powder by conducting a severe test at 50 ° C. for the powdery royal jelly material prepared using various drying aids And is a chart showing the results for samples A9 to A16. In Test Example 7, a chart showing the result of examining the change in the color tone of the powder by conducting a severe test at 50 ° C. for the powdery royal jelly material prepared using various drying aids And is a chart showing results for samples B0 to B8. In Test Example 7, a chart showing the result of examining the change in the color tone of the powder by conducting a severe test at 50 ° C. for the powdery royal jelly material prepared using various drying aids And is a chart showing results for samples B9 to B16. In Test Example 7, a chart showing the result of examining the change in the color tone of the powder by conducting a severe test at 50 ° C. for the powdery royal jelly material prepared using various drying aids And is a chart showing the results for samples C0 to C8. In Test Example 7, a chart showing the result of examining the change in the color tone of the powder by conducting a severe test at 50 ° C. for the powdery royal jelly material prepared using various drying aids And is a chart showing the results for samples C9 to C16. In Test Example 7, a chart showing the result of examining the change in the color tone of the powder by conducting a severe test at 50 ° C. for the powdery royal jelly material prepared using various drying aids And is a chart showing the results for samples D0 to D8. In Test Example 7, a chart showing the result of examining the change in the color tone of the powder by conducting a severe test at 50 ° C. for the powdery royal jelly material prepared using various drying aids And is a chart showing the results for samples D9 to D16. In Test Example 7, a powdery royal jelly material prepared using various drying aids was subjected to a severe test at 50 ° C., and the result of examining the change in color tone of the powder was shown in a graph. FIG. 11 (1) is a chart showing the results for samples A0, A3-A5, B0, B3-B5, and FIG. 11 (2) is a sample A0, A1-A2, A16, B0, B1- 11 is a chart showing results for B2 and B16, FIG. 11 (3) is a chart showing results for samples A0, A6 to A8, B0 and B6 to B8, and FIG. 11 (4) is a chart showing samples A0 and A9 to A9. FIG. 11 is a chart showing results for A10, A14, B0, B9 to B10, and B14, and FIG. 11 (5) is a chart showing results for samples A0, A11 to A13, B0, and B11 to B13. 1 (6) is a table showing the results for samples A0, A15, B0, B15. In Test Example 7, a powdery royal jelly material prepared using various drying aids was subjected to a severe test at 50 ° C., and the result of examining the change in color tone of the powder was shown in a graph. FIG. 12 (1) is a chart showing results for samples C0, C3 to C5, D0, D3 to D5, and FIG. 12 (2) is a chart showing samples C0, C1 to C2, C16, D0, D1. 12 is a chart showing results for D2 and D16, FIG. 12 (3) is a chart showing results for samples C0, C6 to C8, D0 and D6 to D8, and FIG. 12 (4) is a chart showing samples C0 and C9 to C9. FIG. 12 is a chart showing results for C10, C14, D0, D9 to D10, D14, and FIG. 12 (5) is a chart showing results for samples C0, C11 to C13, D0, D11 to D13. 2 (6) is a table showing the results for the samples C0, C15, D0, D15.

  The royal jelly used in the present invention is not particularly limited in form, production area, and the like, and any form such as raw royal jelly or royal jelly powder obtained by drying raw royal jelly and pulverizing it may be used. The production area may be any of Asian countries such as China, Taiwan and Japan, European countries, North American countries, and South American countries such as Brazil. Furthermore, as the raw material royal jelly, for example, an acid / alkali treatment, a heat treatment, a fine particle treatment, an ultrafiltration, a subcritical treatment, or a combination of these treatments may be used.

  The yeast used in the present invention is not particularly limited in its genus and the like, but from the viewpoint of food safety, yeast strains and yeasts with abundant food experience conventionally used for the production of foods and drinks, etc. It is preferable that it is a formulation containing. For example, Saccharomyces cerevisiae and the like are preferably exemplified as yeast strains, and yeast and yeast preparations for producing alcoholic beverages can be preferably employed as yeast-containing preparations.

In the present invention, the yeast is allowed to act on the royal jelly to perform a fermentation treatment. There are no particular restrictions on the conditions and the like, and it is possible to obtain a fermented yeast product by appropriately setting appropriate conditions. To give a typical example, royal jelly is predetermined with an appropriate solvent such as water (or buffer). It is diluted to a magnification, and royal jelly is preferably 2 to 30% by mass, more preferably 2.5 to 30% by mass, even more preferably 5 to 30% by mass, and most preferably 10 to 25% by mass in terms of dry solid content. By adding yeast to this, it is preferably shaken or allowed to stand under conditions of pH 5.5-11, more preferably pH 5.5-10, and even more preferably pH 7-8. It can be carried out. As for the nutrients of yeast necessary for yeast fermentation, only royal jelly is sufficient. However, for example, nutrients such as vitamins, minerals and amino acids may be supplemented as necessary. Or as long as it is a range which does not injure the effect of this invention, you may supplement a necessary minimum carbohydrate. Moreover, as temperature conditions, it is preferable that it is 25-35 degreeC. Further, the amount of yeast added is preferably such that the final concentration of viable yeast is 1 × 10 ^{5 to} 5 × 10 ⁹ cells / mL with respect to the volume of the liquid substrate. It is more preferable to add so that it may become * 10 < ⁶ > -2 * 10 < ⁸ > piece / mL. The processing time for yeast fermentation is typically 0.5 hours to 7 days, more typically 3 hours to 5 days, and even more typically 24 hours to 3 days. . If the processing conditions for yeast fermentation are outside the above ranges, there may be cases where the effect of reducing the amount of sugar contained in the royal jelly may not be achieved. In addition, "dry solid content conversion" means converting into the quantity of the part except a water | moisture content. The moisture can be measured based on a conventionally known food analysis method such as a heat drying method or a Karl Fischer method.

  In the present invention, (1) Royal jelly before yeast fermentation treatment, (2) Royal jelly during yeast fermentation treatment and / or its fermented product, (3) Fermented product after yeast fermentation treatment, Enzymatic treatment may be performed in two or more stages or steps. Specifically, the enzyme treatment is performed, for example, by incubating a reaction solution containing royal jelly and / or its fermented product, an enzyme such as a protease, a polysaccharide-degrading enzyme, and water (or a buffer solution) under predetermined conditions. Can be implemented. And the process conditions in that case can be suitably set by the kind of enzyme, reaction temperature, the titer of an enzyme, etc.

  Examples of enzymes for enzyme treatment include, for example, papain, bromelain, a kind of microvial aspartic protease, aspergylopeptidase A, pepsin, pancreatin, and neutrality derived from Bacillus subtilis. Proteases (for example, protease N “Amano” G (manufactured by Amano Enzyme)) and the like. Examples of polysaccharide-degrading enzymes include cellulase, avicelase, hemicellulase, glucosidase, mannanase (eg, Sumiteam ACH (manufactured by Shin Nippon Chemical Industry Co., Ltd.)), mannosidase, galactosidase, xylanase and the like.

  The royal jelly yeast fermented product obtained as described above may be used as it is in the liquid state to form the royal jelly material according to the present invention, or may be formed into a concentrated solution by removing the solvent by concentration or the like. Further, it may be dried and powdered to form a powder. Furthermore, a heat sterilization treatment may be performed, and the yeast may be left in a viable state. However, the form of the royal jelly material according to the present invention is not limited to these forms.

  As described in the examples below, the royal jelly-containing yeast fermentation treatment described above significantly reduces the amount of sugar contained in the royal jelly, while containing decenoic acid, which is known as one indicator substance for the quality of royal jelly products. There is no reduction in the amount (or it is relatively increased by reducing the sugar content). In addition, the royal jelly yeast fermentation treatment described above suppresses discoloration of the appearance over time (particularly browning is suppressed), as shown in Examples described later. Such a discoloration suppressing effect is considered to be caused by a reaction related to discoloration such as a Maillard reaction or an oxidation reaction being suppressed by reducing the sugar content. In addition, the royal jelly yeast fermentation treatment described above suppresses agglomeration when dried into a solid form, as will be shown in the examples described later. One of the causes of such agglomeration suppressing effect is considered to be a change in the properties related to the binding of the particles constituting the dry solid material due to the reduction of the sugar content.

  More specifically, in the royal jelly material, the total content of carbohydrates composed of glucose and fructose is preferably 10% by mass or less in terms of dry solid content, and may be 8% by mass or less. More preferably, it is still more preferably 5% by mass or less. Further, the content of 10-hydroxy-2-decenoic acid is preferably 5% by mass or more in terms of dry solid content, more preferably 6% by mass or more, and 6 to 15% by mass. It is still more preferable that it is 6-10 mass%. The total content of protein and / or peptide is preferably 35% by mass or more, more preferably 40% by mass or more, and 40 to 60% by mass in terms of dry solid content. It is still more preferable that it is 45-55 mass%.

  Note that these substances can be quantified with respect to sugar and decenoic acid by well-known low molecular analysis methods such as HPLC analysis and ultra-high performance liquid chromatographic analysis. Moreover, about protein and / or a peptide, it can carry out by a well-known protein and peptide analysis method, for example, BCA method, Bradford method, Lowry method, etc. However, the quantification method is not limited to these, and can be appropriately quantified by fitting a calibration curve prepared in advance with a standard serial dilution by a measurement method well known to those skilled in the art. .

  Furthermore, in another aspect of the present invention, the royal jelly material is the yeast fermented processed product of royal jelly described above, and the total content of carbohydrates composed of royal jelly-derived glucose and fructose is 10 in terms of dry solid content. It is preferable that the royal jelly yeast fermented product is contained in a dry solid form in an amount of not more than mass%, more preferably not more than 8 mass%, still more preferably not more than 5 mass%. A known means can be used as a drying means for obtaining a dry solid, and there is no particular limitation. Examples include freeze drying, spray drying, drum drying, hot air drying, and vacuum drying. Of these, lyophilization is preferred because of its low thermal denaturation. Here, the “dry solid” or “dry solid” is not limited to a powder form, and includes, for example, a granular form, a tablet form, and the like. Moreover, in the royal jelly raw material in such a dry solid form, it is preferable that 10 to 100% by mass of the royal jelly yeast fermentation product is contained in the whole, and more typically 30 to 75% by mass. % Content. Moreover, the water content should just be 10 mass% or less, and it is more preferable that it is 5 mass% or less. By forming such a dry solid, a royal jelly material having good storage stability can be provided.

  Moreover, in the preferable aspect of this invention, when the said royal jelly raw material is dry solid form, it is more preferable that a drying adjuvant is further included. According to this, the blending of the drying aid facilitates the maintenance of a dry solid form such as a powder, and in a predetermined case, the discoloration of the appearance over time is further suppressed (in particular, Browning is even more suppressed.) In that case, it is more preferable that the drying aid is added to a preparation step for converting the fermented royal jelly yeast having a reduced sugar content from a liquid form, a wet form or the like into a dry solid form. The drying aid used at this time may be any substance known to those skilled in the art as an excipient, and is not particularly limited. For example, various excipients as shown in Table 1 below are known, and these can be used.

  As a drying aid used in the above embodiment, one type of drying aid may be used alone, or two or more types may be used in combination. As the content of the drying aid to be used, the type of the drying aid may be appropriately selected according to the desired form, and the content may be appropriately set accordingly. For example, typically, the above-mentioned royal jelly In the material, it is preferable to contain about 1 to 50% by mass, and more preferably about 10 to 20% by mass, in terms of dry solid content (when added in total, the total amount).

  More specifically, examples of the drying aid used in the above embodiment include starches such as hydroxypropyl starch, reduced starch degradation product, pregelatinized starch, powdered candy (DE20 to about 40), maltodextrin (DE10-10). About 20), dextrin (DE10 or lower), cluster dextrin, α-cyclodextrin, γ-cyclodextrin, etc., dietary fibers such as pectin, sodium alginate, inulin, locust bean gum, cellulose, chitosan, gelatin And the like. Among them, from the viewpoint of facilitating preparation into a dry solid form such as powder and suppressing browning, starches such as hydroxypropyl starch, pregelatinized starch, reduced starch degradation product, and dextrin (DE3) , Dextrins such as dextrin (DE11), γ-cyclodextrin, α-cyclodextrin, cluster dextrin, dietary fibers such as sodium alginate, chitosan, inulin, locust bean gum, microcrystalline cellulose, and proteins such as gelatin Etc.

  The royal jelly material according to the present invention is preferably used for the production of a royal jelly-containing food or drink. That is, it is added as a part of the raw material when preparing or processing food or drink using various materials or base materials for food or drink, or when preparing or processing the raw material or base material itself. The royal jelly containing food / beverage products can be comprised by things. There is no restriction | limiting in particular in the form, It may be liquid, a powder form, a gel form, solid form etc. Moreover, as a dosage form, any of a tablet, a capsule, a granule, and a drink may be sufficient. Of these, coated tablets and capsules such as sugar-coated tablets and shellac tablets are preferable because hygroscopicity can be suppressed. Moreover, you may mix | blend suitably gelatinizer containing foodstuffs, saccharides, a fragrance | flavor, a sweetener, fats and oils, a base material, an excipient | filler, a drying aid, a food additive, a subsidiary material, an extender etc. as another component.

  The royal jelly material according to the present invention is preferably used for the production of a royal jelly-containing cosmetic. That is, it is added as a part of the raw material when preparing or processing cosmetics using various cosmetic materials or base materials, or when preparing or processing the raw materials or base materials themselves. Royal jelly-containing cosmetics can be formed by such means. There is no restriction | limiting in particular in the form and dosage form, It may be emulsion, cream form, powder form, etc. In addition, as a cosmetic material or base material, it is generally blended in common with cosmetics, for example, oil, purified water and alcohol as main components, surfactant, moisturizer, antioxidant, A sticking agent, an antiseborrheic agent, a blood circulation promoter, a whitening agent, a pH adjuster, a pigment, a preservative, a fragrance and the like can be appropriately blended.

  Since the royal jelly material according to the present invention contains abundant royal jelly-derived specific proteins, fatty acids, minerals and the like, various beneficial effects on the living body can be expected. Therefore, instead of or in addition to the above-described embodiment, for example, health foods, supplements, nutritional supplements, functional foods, cosmetics, pharmaceuticals, quasi drugs, animal health foods, animal supplements, animal nutrition supplements It can be used in various product forms such as functional foods for animals, veterinary drugs, quasi drugs for animals, or in combination with these products. Further, it can be used in combination with various foods and drinks and animal and fish feeds.

  Hereinafter, the present invention will be described in more detail with reference to examples. In addition, these Examples do not limit the scope of the present invention.

<Preparation Example 1-1>
Distilled water is added to a raw royal jelly having a solid content of 34% by mass, and the dry solid content is adjusted to 11% by mass, and this is stirred to dissolve and disperse the components well. The pH was adjusted to 7.0 using an aqueous sodium solution. 500 g of a commercial baker's yeast-containing preparation A is added to 100 g of this royal jelly solution (RJ solution: hereinafter, “royal jelly” may be referred to as “RJ”), and the mixture is subjected to aerobic conditions at 30 ° C. for 24 hours. The yeast fermentation process was performed by incubating. After the yeast fermentation treatment, the mixture was sterilized by heating at 80 ° C. for 30 minutes, and then freeze-dried and powdered to obtain a yeast fermentation RJ powder of Preparation Example 1-1.

<Preparation Example 1-2>
In the same manner as in Preparation Example 1-1, 100 mg of the saccharification enzyme preparation (“Gluczyme AF6” manufactured by Amano Enzyme Inc.) was added to 100 g of the RJ solution in addition to 500 mg of the baker's yeast-containing preparation A. The yeast fermentation RJ powder of Preparation Example 1-2 was obtained.

<Preparation Example 2-1>
A yeast fermentation RJ powder of Preparation Example 2-1 was obtained in the same manner as Preparation Example 1-1 except that the commercially available baker's yeast-containing preparation B was used as the yeast-containing preparation.

<Preparation Example 2-2>
The yeast fermentation RJ powder of Preparation Example 2-2 was obtained in the same manner as Preparation Example 1-2 except that the commercially available baker's yeast-containing preparation B was used as the yeast-containing preparation.

<Preparation Example 3-1>
A yeast fermentation RJ powder of Preparation Example 3-1 was obtained in the same manner as Preparation Example 1-1 except that the commercially available baker's yeast-containing preparation C was used as the yeast-containing preparation.

<Preparation Example 3-2>
A yeast fermentation RJ powder of Preparation Example 3-2 was obtained in the same manner as Preparation Example 1-2, except that the commercially available baker's yeast-containing preparation C was used as the yeast-containing preparation.

<Preparation Example 4-1>
A yeast fermentation RJ powder of Preparation Example 4-1 was obtained in the same manner as Preparation Example 1-1 except that the commercially available baker's yeast-containing preparation D was used as the yeast-containing preparation.

<Preparation Example 4-2>
A yeast fermentation RJ powder of Preparation Example 4-2 was obtained in the same manner as Preparation Example 1-2 except that the commercially available baker's yeast-containing preparation D was used as the yeast-containing preparation.

<Preparation Example 5-1>
A yeast fermentation RJ powder of Preparation Example 5-1 was obtained in the same manner as Preparation Example 1-1 except that the commercially available baker's yeast-containing preparation E was used as the yeast-containing preparation.

<Preparation Example 5-2>
A yeast fermentation RJ powder of Preparation Example 5-2 was obtained in the same manner as Preparation Example 1-2 except that the commercially available baker's yeast-containing preparation E was used as the yeast-containing preparation.

<Preparation Example 6-1>
A yeast fermentation RJ powder of Preparation Example 6-1 was obtained in the same manner as Preparation Example 1-1 except that the commercially available baker's yeast-containing preparation F was used as the yeast-containing preparation.

<Preparation Example 6-2>
A yeast fermentation RJ powder of Preparation Example 6-2 was obtained in the same manner as Preparation Example 1-2, except that the commercially available baker's yeast-containing preparation F was used as the yeast-containing preparation.

[Test Example 1]
About each of yeast fermentation RJ powder obtained by the preparation example 1-1 to the preparation example 6-2, the sugar content was measured by the method shown below. For comparison, the RJ solution used as a raw material for the yeast fermentation treatment and the RJ powder prepared in the same manner as in Preparation Example 1-1 without sterilization immediately after the addition of yeast, Similarly, their sugar content was measured.

(Measurement method of sugar content)
50 mg of standard products (glucose, fructose, sucrose and other sugars) were combined in a 50 mL volumetric flask and weighed, and the volume was adjusted to 1.00 mg / mL with 50% acetonitrile. Serial dilutions with a common ratio of 5 were made to prepare standard solutions of 0.20 mg / mL and 0.04 mg / mL. For each sample to be measured, 60 mg thereof was weighed into a 20 mL volumetric flask, fixed with 50% acetonitrile, and filtered through a 0.20 μm filter to obtain an analysis sample. For the analysis, HPLC-RID (differential refraction system) was used, and the area under the measurement value curve obtained for each sample to be measured was applied to a calibration curve separately prepared in advance using the above standard solution and quantified. The analysis conditions of HPLC-RID (differential refraction system) were as follows.

-Mobile phase: 72% acetonitrile-Column: Cosmosil Sugar-D Pached Column
・ Flow rate: 1 mL / m
・ Detection: RI (30 ° C, positive)
・ Injection volume 10μL

  The results are shown in Table 2.

  As a result, as shown in Table 2, the sugar content was hardly reduced in the control RJ powder prepared without the yeast fermentation treatment, whereas the sugar content containing royal jelly was significantly reduced by the yeast fermentation treatment, In particular, the reduction of glucose and fructose was remarkable.

[Test Example 2]
In order to verify the merit of reducing the amount of sugar contained in the royal jelly material, the following tablets were prepared.

(Tablet 1)
A royal jelly freeze-dried product (manufactured by API) was used, and 57.5 mg of the excipient was used with respect to 192.5 mg thereof.

(Tablet 2)
Using a royal jelly enzyme-treated product (manufactured by Api Co., Ltd.) (containing 10% by weight of a drying aid), with respect to 192.5 mg, 57.5 mg of excipient was used and 250 mg per tablet The tablets were tableted according to a conventional method.

(Tablet 3)
Yeast fermented RJ powder prepared in the same manner as in Preparation Example 5-1 was used, and 57.5 mg of excipient was used for 192.5 mg of the powder, and tablets of 250 mg per tablet were tableted according to a conventional method. Molded.

(Tablet 4)
Yeast fermentation RJ powder prepared in the same manner as in Preparation Example 5-1 was used, and royal jelly was subjected to yeast fermentation treatment in the same manner as in Preparation Example 5-1, and was dried with respect to 100 parts by mass of the solid content of the fermentation treatment liquid. After adding 37 parts by mass of an auxiliary agent and sterilizing by heating at 80 ° C. for 15 minutes, it was freeze-dried and powdered. Using 57.5 mg of the excipient with respect to 192.5 mg of the obtained powder, 250 mg tablets per tablet were tableted according to a conventional method.

(Tablet 5)
The royal jelly was subjected to yeast fermentation in the same manner as in Preparation Example 5-1, followed by further enzyme treatment. Specifically, the pH of the RJ solution after the yeast fermentation treatment was readjusted to pH 8.75 using a 3N aqueous sodium hydroxide solution, and the proteolytic enzyme preparation (“Sumiteam FP-G” 1.65 g (manufactured by Nippon Chemical Industry Co., Ltd.) was added, and enzyme treatment was performed at 50 ° C. for 3 hours. 30 parts by mass of a drying aid was added to 100 parts by mass of the solid content of the enzyme-treated solution, sterilized by heating at 80 ° C. for 15 minutes, and then freeze-dried and powdered. Using 57.5 mg of the excipient with respect to 192.5 mg of the obtained powder, 250 mg tablets per tablet were tableted according to a conventional method.

(Tablet 6)
In the preparation of tablet 5, 250 mg per tablet was obtained in the same manner as tablet 5, except that 10 parts by mass of a drying aid was added to 100 parts by mass of the solid content of the enzyme-treated solution.

  About the obtained tablet 1 to tablet 6, when the sugar content in the tablet (total content of glucose and fructose), 10-hydroxy-2-decenoic acid (10HDA) content, and the tablet are stored in a predetermined environment The discoloration of the appearance of was examined. Specifically, the sugar content was measured in the same manner as the method measured in Test Example 1. 10-hydroxy-2-decenoic acid (10HDA) was measured by the method shown below. Regarding the discoloration of the appearance of the tablets, the color tone of the tablets after being stored for 3 days in an environment of normal temperature, 40 ° C., and 50 ° C. (an environment of 75% humidity) was visually observed.

(Method for measuring the content of 10HDA)
A standard product (10-hydroxy-2-decenoic acid) (5 mg) was weighed into a 100 mL volumetric flask and fixed to 50.0 μg / mL with 100% methanol. A standard solution of 10.0 μg / mL and 2.0 μg / mL was prepared by serial dilution at a common ratio of 5. For each sample to be measured, 25 mg thereof was weighed into a 50 mL volumetric flask, fixed with 100% methanol, and filtered through a 0.20 μm filter to obtain an analysis sample. For the analysis, UPLC (ultra-high performance liquid chromatograph) was used, and the area under the measurement value curve obtained for each sample to be measured was applied to a calibration curve prepared in advance using the standard solution separately and quantified. The analysis conditions of UPLC (ultra-high performance liquid chromatograph) were as follows.

-Mobile phase: Ultrapure water / acetonitrile (both containing 0.1% phosphoric acid)
Column: BEH-C18 (10 cm)
・ Flow rate: 0.3 mL / min
・ Detection: PDA (210 nm)
・ Injection volume: 1 μL

  The result is shown in FIG.

  As shown in FIG. 1, compared to tablets 1 and 2 prepared using a royal jelly material not subjected to yeast fermentation treatment, in tablets 3 to 6 prepared using a royal jelly material subjected to yeast fermentation treatment, The sugar content (total content of glucose and fructose) was significantly reduced, and browning in the accelerated test at 40 ° C. or 50 ° C. was suppressed. In addition, in comparison between tablet 1 and tablet 3 prepared without using a drying aid, royal jelly material that has undergone yeast fermentation treatment is compared to tablet 1 that has been prepared using royal jelly material that has not been subjected to yeast fermentation treatment. In tablet 3 prepared by use, the content of 10-hydroxy-2-decenoic acid (10HDA) in the tablet was relatively increased. Therefore, by using the royal jelly material in which the royal jelly-containing sugar content is reduced, the sugar content of the whole tablet is reduced, and accordingly, the decenoic acid content is relatively increased and the discoloration of the appearance over time (particularly, It became clear that browning) was suppressed.

[Test Example 3]
In order to verify the merits of reducing the amount of sugar contained in the royal jelly material, the following powders were prepared.

(Powder 1)
Yeast-fermented RJ powder prepared in the same manner as in Preparation Example 5-1. The sugar content (total content of glucose and fructose) of this powder was 0% by mass (below the measurement limit).

(Powder 2)
Royal jelly freeze-dried product (Api Co., Ltd.). The sugar content (total content of glucose and fructose) of this powder was 35.2% by mass.

(Powder 3)
Royal jelly heat treatment product (manufactured by API Corporation). The sugar content (total content of glucose and fructose) of this powder was 36.4% by mass.

(Powder 4)
Royal jelly enzyme treatment product (manufactured by API). The sugar content (total content of glucose and fructose) of this powder was 26.0% by mass.

  About the said powder 1-powder 4, the acceleration test is performed by putting the powder in a sample bag and storing it in an environment of 40 ° C. and 75% humidity, sampling over time, and 10-hydroxy-2- The content of decenoic acid (10HDA) was measured to verify its stability. 10-hydroxy-2-decenoic acid (10HDA) was measured in the same manner as the method measured in Test Example 3.

  The result is shown in FIG.

  As shown in FIG. 2, compared with powders 2 to 4 which are royal jelly materials not subjected to yeast fermentation treatment, powder 1 which is a royal jelly material subjected to yeast fermentation treatment has 10-hydroxy-2-decenoic acid (10HDA) in the powder. ) It has been clarified that the content is relatively increased as the sugar content is reduced, and the stability during storage is also improved. This was thought to be because sugars and other components contained in the royal jelly raw material, which affect the stability of decenoic acid, were reduced by the yeast fermentation treatment.

[Test Example 4]
In Preparation Example 5-1, in which the yeast-containing preparation E was used as the yeast for fermentation treatment, the dry solid content equivalent content of the RJ solution to be subjected to yeast fermentation was 2.6, 5.1, 7.7, and 11% by mass. In addition, the pH conditions were changed in the range of pH 4-7, and other than that, preparation of yeast fermentation RJ powder in each condition was prepared in the same manner as in Preparation Example 5-1, and in the same manner as in Test Example 1, those The sugar content (total content of glucose and fructose) was determined. In addition, in each pH condition, it is a case where the dry solid content conversion content of RJ solution is adjusted to 10% by mass, and sterilization is performed immediately after the addition of yeast, and the yeast fermentation treatment is not performed. For the RJ powder prepared in the same manner, the sugar content (the total content of glucose and fructose) was similarly determined as a control.

  The results are shown in Table 3.

  As a result, as shown in Table 3, when the pH of the RJ solution as a liquid substrate was adjusted from pH 5.0 to the acidic side and the yeast fermentation treatment was performed, the royal jelly-containing sugar content was hardly reduced. In addition, when yeast fermentation treatment is performed by adjusting the pH of the RJ solution, which is a liquid substrate, to pH 6.0, when the dry solid content of the RJ solution is 5.1 mass% or less, the royal jelly-containing sugar content is almost lost. However, when the dry solid content of the RJ solution is 7.7% by mass, about half of the royal jelly-containing sugar remains, and when the dry solid content of the RJ solution is 11% by mass, the royal jelly-containing sugar content remains. The sugar content was hardly reduced. On the other hand, when the yeast fermentation treatment is performed by adjusting the pH of the RJ solution, which is a liquid substrate, to pH 7.0, the dry solid content of the RJ solution is in the range of 2.6 to 11% by mass. The contained sugar was almost lost. Therefore, it has been clarified that both the pH and the solid content factors are important for efficiently reducing the sugar content of royal jelly.

[Test Example 5]
In Preparation Example 5-1, in which the yeast-containing preparation E was used as the yeast for fermentation treatment, the dry solid content equivalent content of the RJ solution to be subjected to yeast fermentation was 2.6 to 30% by mass as shown in Table 4 below. The yeast fermentation RJ powder under each condition was prepared in the same manner as in Preparation Example 5-1, except that the pH conditions were changed within the range and the pH conditions were changed within the range of pH 5.5 to 12. The yeast fermentation treatment time is basically 24 hours as in Preparation Example 5-1 (indicated by “1d” in Table 4 below), and the dry solid content equivalent of the RJ solution is 25 or 30. In the case of adjusting to the mass%, it is further 3 days (indicated by “3d” in the following Table 4), 5 days (indicated by “5d” in the following Table 4), or 7 days (in the following Table). In FIG. 4, the yeast fermentation RJ powder was also prepared for the treatment time of “7d”. About the obtained yeast fermentation RJ powder | flour, it carried out similarly to Experiment 1, and calculated | required those sugar content (The total content of glucose and fructose, or the total content of glucose, fructose, and sucrose). Further, the content of 10-hydroxy-2-decenoic acid (10HDA) was determined in the same manner as in Test Example 2. Moreover, the content of those proteins and / or peptides was determined by the method shown below. In addition, in each pH condition, it is a case where the dry solid content conversion content of RJ solution is adjusted to 11, 22, 25, or 30 mass%, Comprising: It sterilizes immediately after adding yeast, and does not give a yeast fermentation process. RJ powder prepared in the same manner as in Preparation Example 5-1 was also used as a control (indicated by “N” in Table 4 below), and similarly, their sugar content (total content of glucose and fructose, or glucose , Fructose and sucrose total content), 10-hydroxy-2-decenoic acid (10HDA) content, and protein and / or peptide content.

(Method for measuring protein / peptide content)
20 mg of a standard product (bovine serum albumin: BSA) was weighed into a 10 mL volumetric flask, and the volume was adjusted to 2.00 mg / mL with ultrapure water. Thereafter, serial dilution was performed at a common ratio of 2 to prepare a standard solution of 1.00 mg / mL to 0.03 mg / mL. For each sample to be measured, 5 mg of the sample was weighed into a 15 mL centrifuge tube, 5 mL of 2.5% SDS aqueous solution was added, heated at 95 ° C. for 10 minutes, and then centrifuged at 3000 rpm for 5 minutes. The obtained supernatant was used as an analysis sample. For the analysis, a protein / peptide quantitative kit (“BCA Protein assay kit” Thermo Fisher Scientific) was used, and the absorbance at 562 nm was measured with a plate reader according to the protocol attached to the kit. Separately, it was applied to a calibration curve prepared in advance using the standard solution, and quantified.

  The results are shown in Table 4.

  As a result, as shown in Table 4, when the pH of the RJ solution as the liquid substrate is in the range of pH 5.5 to 11, the effect of reducing the amount of sugar contained in the royal jelly and the effect of increasing the amount of 10-hydroxy-2-decenoic acid (10HDA) Was recognized. Furthermore, the effect of increasing the amount was also observed for proteins and / or peptides. In addition, when the dry solid content of the RJ solution as the liquid substrate is in the range of 2.6 to 30% by mass, the effect of reducing the sugar content of royal jelly and the effect of increasing the amount of 10-hydroxy-2-decenoic acid (10HDA) are recognized. It was. Furthermore, the effect of increasing the amount was also observed for proteins and / or peptides. However, when the dry solid content of the RJ solution, which is a liquid substrate, was 25% by mass or 30% by mass, the treatment took time under the conditions of this test example. On the other hand, when the yeast fermentation treatment is performed by adjusting the pH of the RJ solution, which is a liquid substrate, to pH 12, even if the dry solid content of the RJ solution, which is a liquid substrate, is 11% by mass, the amount of sugar contained in the royal jelly is reduced. The effect was not obtained. Therefore, as in the results of Test Example 4, it was revealed that both the pH and solid content factors are important for efficiently reducing the royal jelly-containing sugar content.

[Test Example 6]
In order to verify the difference between the invention described in JP-A-2006-219434 and the present invention, the following specimens were prepared.

(Sample 1)
A royal jelly yeast fermentation product was prepared in the same manner as in Production Example 4 of JP-A-2006-219434.

Specifically, a royal jelly freeze-dried product (manufactured by API Co., Ltd.) was used, and a suspension was prepared by adding 970 g of distilled water to 30 g of the freeze-dried royal jelly powder, followed by heat sterilization. After adding 0.3 g of glucoamylase, 0.3 g of papain, and 0.3 g of pectinase to this suspension, a commercially available baker's yeast-containing preparation E was inoculated so that the number of yeasts was 10 ⁸ / mL, The culture was stationary at 37 ° C. for 3 days. After completion of the culture, the culture broth was sterilized by heating, and then freeze-dried to obtain the RJ powder of Sample 1.

(Sample 2)
Royal jelly fermented yeast was prepared in the same manner as in Production Example 9 of JP-A-2006-219434.

Specifically, a royal jelly freeze-dried product (manufactured by API Co., Ltd.) was used, and a suspension was prepared by adding 970 g of distilled water to 30 g of the freeze-dried royal jelly powder, followed by heat sterilization. This suspension was inoculated with a commercially available baker's yeast-containing preparation E so that the number of yeasts was 10 ⁸ / mL, and left to stand at 37 ° C. for 3 days. After completion of the culture, the culture broth was sterilized by heating, and then freeze-dried. This was used as the RJ powder of Sample 2.

(Sample 3)
In the preparation of specimen 1, glucoamylase, papain, and pectinase added to the suspension before inoculation with yeast are all used after being heat-inactivated, and then yeast-containing preparation E to be inoculated is also heat-inactivated. The RJ powder of Sample 3 was prepared in the same manner as Sample 1 except that it was used.

(Sample 4)
In the preparation of Sample 2, the RJ powder of Sample 4 was prepared in the same manner as Sample 2 except that yeast-containing preparation E was used after being heat-inactivated.

(Sample 5)
In the preparation of Sample 2, the RJ end of Sample 5 was changed in the same manner as Sample 2 except that the pH of the suspension inoculated with yeast was adjusted to 7.0 using a 6N aqueous sodium hydroxide solution. Prepared.

  About the obtained sample 1-sample 5, the content of glucose, fructose, and sucrose in the powder was measured in the same manner as the method measured in Test Example 1. For comparison, the sugar content of the royal jelly lyophilized product as a raw material was also measured.

  The results are shown in Table 5.

  As a result, as shown in Table 5, the RJ powder of Sample 1 prepared in the same manner as in Production Example 4 of JP-A-2006-219434 and the RJ powder of Sample 2 prepared in the same manner as in Production Example 9 Compared to the RJ powder of Sample 3 prepared by adding enzyme and yeast after heat-inactivation, and the RJ powder of Sample 4 prepared by adding heat-inactivated yeast without enzyme treatment, Almost no weight loss was observed. On the other hand, in the RJ powder of Sample 5 prepared by adjusting the pH of the suspension at the time of inoculation with yeast to pH 7.0, the sugar content was significantly reduced. Therefore, in the yeast fermented product described in Japanese Patent Application Laid-Open No. 2006-219434, the sugar content is not sufficiently reduced as in the present invention, and one of the causes is incompatibility of pH conditions. It was thought that it was possible.

[Test Example 7]
In order to verify the merit of reducing the amount of sugar contained in the royal jelly material, a specimen was prepared as follows.

<A> Yeast fermentation treatment of royal jelly
Add 8.00 kg of ultrapure water to 3.95 kg of raw royal jelly with a solid content of 30% by weight, stir this to dissolve and disperse the components well, and adjust the pH using 20% aqueous sodium hydroxide solution. It was adjusted to 7.0 (dry solid content: about 10% by mass). To about 12.2 kg of this royal jelly solution (RJ solution), add commercially available baker's yeast-containing preparation E60 g (5% solid content of RJ solution) and incubate at 30 ° C. for 48 hours under aerobic conditions. The yeast fermentation process was performed. After the yeast fermentation treatment, it was sterilized by heating for 30 minutes after reaching 60 ° C. The royal jelly yeast fermentation treatment solution thus obtained may be hereinafter referred to as “FY-RJ solution”.
When the sugar content (glucose, fructose, and sucrose) of the FY-RJ solution was measured in the same manner as in Test Example 1, all of them were below the detection limit, and the royal jelly-containing sugar content was significantly reduced.
To the above-mentioned FY-RJ solution, each of the drying aids shown in Table 6 to be described later is added so as to have an amount of 15% by mass in terms of dry solid content, mixed well, and 20 g in a disposable aluminum square dish. The aliquot was dispensed and lyophilized with a shelf-type lyophilizer. The drying temperature was 35 ° C. and the drying time was 3 days. As a control, the FY-RJ solution to which no drying aid was added was freeze-dried in the same manner. In addition, when using thickened pectin, sodium alginate, and locust bean gum as a drying aid, each was added to a dry solid content equivalent to 5% by mass, and further microcrystalline cellulose. Was added in combination so that the amount was 10% by mass.
The obtained block-shaped freeze-dried product was pulverized with a table mill to prepare a specimen.

<B> Royal jelly solution (untreated)
Add 4.00 kg of ultrapure water to 4.00 kg of the raw royal jelly having a solid content of 30% by mass used in the above <A>, and stir this to dissolve and disperse the components well. A 10.92 mass% royal jelly solution (RJ solution) was obtained, and the drying aids shown in Table 6 to be described later were added to the untreated royal jelly solution in the same manner as in <A> above. In addition, a lyophilized product was obtained. The obtained block-shaped freeze-dried product was pulverized with a table mill to prepare a specimen.
In addition, when the sugar content (glucose, fructose, and sucrose) of the RJ solution was measured in the same manner as in Test Example 1, the mass in terms of dry solid content was 13.86% by mass for glucose and 13% for fructose. The sucrose content was 0.97% by mass.

<C> Enzymatic treatment of royal jelly yeast fermentation broth
After adding 20% aqueous sodium hydroxide solution to 4.75 kg of the FY-RJ solution prepared in <A> above to adjust the pH to 8.75, a proteolytic enzyme preparation (“Sumiteam FP-G” Shin Nippon Chemical Industry Co., Ltd.) 4.96 g (manufactured by Co., Ltd.) was added (1% solid content of FY-RJ solution), and the enzyme treatment was performed at 50 ° C. for 3 hours. After the enzyme treatment, it was inactivated by maintaining for 15 minutes after reaching 78 ° C. In the same manner as in <A> above, the drying aid shown in Table 6 to be described later was added to the enzyme treatment solution of the royal jelly yeast fermentation broth thus obtained, and then the freeze-dried product. Got. The obtained block-shaped freeze-dried product was pulverized with a table mill to prepare a specimen.

<D> Enzymatic treatment of royal jelly solution
After adding 20% sodium hydroxide aqueous solution to 6.00 kg of the RJ solution prepared in the above <B> to adjust the pH to 8.74, a proteolytic enzyme preparation (“Sumiteam FP-G” Shin Nippon Chemical Industry Co., Ltd.) (1% solid content of RJ solution) was added, and the enzyme treatment was performed at 50 ° C. for 3 hours. After the enzyme treatment, it was inactivated by maintaining for 15 minutes after reaching 80 ° C. To the enzyme treatment solution of the royal jelly solution thus obtained, in the same manner as in <A> above, drying aids shown in Table 6 described later were added, and a lyophilized product was obtained. It was. The obtained block-shaped freeze-dried product was pulverized with a table mill to prepare a specimen.

  Table 6 summarizes the names of the samples given for each drying aid together with the information on the drying aid used for the preparation of the specimen.

[Evaluation 1]
(1) Change in color tone by severe test A severe test at 50 ° C was conducted to examine the change in color tone of the powder. Specifically, about 10 g of sample RJ powder was placed in a zip container made of a resin film, the seal was closed, and the entire container was placed in a thermostat at 50 ° C. Photographing and color difference measurement were performed before the start of the severe test and after 1 day, 3 days, 7 days, and 14 days.

For color difference measurement, a color difference meter (ZE-2000, NIPPON DENSHOKU) is used to measure the a * value, b * value, and L * value in the CIE (International Lighting Commission) L * a * b * color space display system. The color difference (ΔE _i ) of the RJ powder was calculated by the following formula (1) (n = 3).

ΔE _i = {(L _i −L ₀ ) ² + (a _i −a ₀ ) ² + (b _i −b ₀ ) ² } ^1/2 (1)
(In the formula, L ₀ , a ₀ , and b ₀ are the L * value, a * value, and b * value of the RJ powder before the start of the severe test, respectively, and L _i , a _i , and b _i are (The L * value, a * value, and b * value of the RJ powder after the severe test, respectively.)

  3 to 10 show the results of photography, and Table 7 shows the results of color difference measurement. Moreover, in FIG.11 and FIG.12, the result of a color difference measurement is graphed and shown.

  As a result, in particular, as shown in the graph of FIG. 11, RJ powder (samples A0 to A16) prepared by subjecting royal jelly to yeast fermentation treatment was prepared without performing yeast fermentation treatment (B0). As compared with the sample of B16), discoloration of the appearance over time in the severe test (particularly browning) was suppressed. In addition, as shown in the graph of FIG. 12, RJ powder (C0-C16 sample) prepared by subjecting royal jelly to yeast fermentation treatment and enzyme treatment was applied to royal jelly with enzyme fermentation treatment. Compared to the RJ powder (samples D0 to D16) prepared without application, discoloration of the appearance over time in the severe test (particularly browning) was suppressed. Such a discoloration suppressing effect was thought to be caused by the fact that the sugar content was reduced by the yeast fermentation treatment, and the reactions related to discoloration such as Maillard reaction and oxidation reaction were suppressed.

  Sample A5 (dextrin DE3), A1 (hydroxypropyl starch), A2 (pregelatinized starch), A16 (reduced starch degradation product), A7 (γ-cyclodextrin), A8 (α-cyclodextrin), A10 (alginic acid) Sodium), A14 (chitosan), A11 (inulin), A12 (locust bean gum), A13 (microcrystalline cellulose), A15 (gelatin), C4 (dextrin DE11), C5 (dextrin DE3), C1 (hydroxypropyl starch) , C2 (pregelatinized starch), C16 (reduced starch degradation product), C6 (cluster dextrin), C7 (γ-cyclodextrin), C8 (α-cyclodextrin), C10 (sodium alginate), C14 (chitosan), C11 (Inulin), C12 (Locus) Tobein gum), C15 (gelatin), as seen in the results of drying aid, dextrin (DE3), dextrin (DE11), hydroxypropyl starch, pregelatinized starch, reduced starch degradation product, γ-cyclo By using dextrin, α-cyclodextrin, sodium alginate, chitosan, inulin, locust bean gum, microcrystalline cellulose, gelatin, and cluster dextrin, the effect of inhibiting discoloration by yeast fermentation treatment was further increased. On the other hand, as seen in the results of samples A3, A9, C3, and C9, the drying aid, dextrin (DE25), and pectin used for each of the results cancel the discoloration suppressing effect by the yeast fermentation treatment. became.

[Evaluation 2]
(2) Change in Aggregation State by Severe Test A severe test at 50 ° C. was performed in the same manner as in (1) above, and changes in the aggregation state of the powder at that time were examined. Specifically, the evaluation was performed according to the following criteria.

(Score basis)
0-No agglomeration is observed 1 * Only a little agglomeration is observed, but it disintegrates only by flowing 2 ** Many agglomerates with a major axis of less than 4 mm are observed 3 *** Major axis of aggregate 4 **** Aggregation of 4 mm or more and less than 8 mm is observed 4 **** Aggregation of the aggregate whose major axis is 8 mm or more is observed 5 ***** Completely solidified

  The results are summarized in Table 8.

  As a result, as seen in the results shown in Table 8-1 and Table 8-3, the RJ powder (samples A0 to A16) prepared by subjecting royal jelly to yeast fermentation treatment does not undergo yeast fermentation treatment. Compared with the RJ powder (samples B0 to B16) prepared in step 1, the aggregation of the powder in the severe test was suppressed. Moreover, as seen in the results shown in Table 8-2 and Table 8-4 above, RJ powder (samples C0 to C16) prepared by subjecting royal jelly to yeast fermentation treatment and enzyme treatment was treated with royal jelly to enzyme treatment. However, agglomeration of the powder in the severe test was suppressed as compared with the RJ powder (samples D0 to D16) prepared without the yeast fermentation treatment. Such a coagulation inhibitory effect was thought to be caused by the fact that the sugar content was reduced by the yeast fermentation treatment, and the properties related to the binding of the particles constituting the RJ powder were changed.

  In addition, as seen in the results of samples A3, A4, and A6, the drying aid, dextrin (DE25), dextrin (DE11), and cluster dextrin used for each of them exhibited a powder aggregation suppression effect by yeast fermentation treatment. The result was countered.

Claims (10)

  A method for producing a royal jelly material, which comprises subjecting royal jelly to a yeast fermentation process and then drying to obtain a dried solid product in which browning is suppressed.   A method for producing a royal jelly material, which comprises subjecting royal jelly to yeast fermentation and then drying to obtain a dried solid product in which aggregation is suppressed.   A fermented yeast product of royal jelly, comprising the fermented yeast product of royal jelly, wherein the total content of carbohydrates consisting of glucose and fructose derived from royal jelly is 10% by mass or less in terms of dry solid content, Royal jelly material characterized by being.   The royal jelly material according to claim 3, further comprising a drying aid.   The royal jelly material according to claim 4, wherein the drying aid is contained in an effective amount in which browning is suppressed by the drying aid.   The royal jelly material according to claim 4 or 5, wherein the drying aid is one or more edible materials selected from the group consisting of starch, dextrin, dietary fiber, and protein.   A method for inhibiting browning of a royal jelly material, wherein a drying aid is added to a fermented yeast product of royal jelly in an effective amount capable of inhibiting browning by the drying aid to form a dry solid.   The method for inhibiting browning of a royal jelly material according to claim 7, wherein the drying aid is one or more edible materials selected from the group consisting of starch, dextrin, dietary fiber, and protein.   The royal jelly containing food / beverage products containing the royal jelly raw material of any one of Claims 3-6.   The royal jelly containing cosmetics containing the royal jelly raw material of any one of Claims 3-6.