JP5691638B2 - Propolis composition and method for producing the same - Google Patents

Description

  The present invention relates to a powdered propolis composition and a method for producing the same.

  Along with the recent health boom and the growing trend toward naturalism, foods are also diversifying, and there are various natural food ingredients. Among them, propolis produced by bees is said to have anti-inflammatory, bactericidal, and antioxidant effects, and is also called a “natural antibiotic”, and has attracted attention as contributing to health maintenance and health promotion. ing.

  Propolis is a resin, sap, wax, and other substances that contain flavonoid components collected from trees and flowers by bees such as bees, and the bees themselves consolidated their secretions to protect their nests. It is also called beeswax.

  The components of such propolis are 50% to 55% resin / wax component, 30% beeswax, 8% to 10% essential oil, and about 5% esters. About 20 kinds of flavonoids such as flavones and flavonols, which are considered to be useful for preventing the propagation of various germs, are contained.

  Products using propolis are widely used in health foods and medicines in which propolis extracts such as ethanol extract and hydrous ethanol extract are processed into tinctures, drinks, soft capsules and other dosage forms. It is also used in propolis products with dosage forms such as powders and granules. A propolis product having a powder or granule dosage form is usually produced by adding an excipient such as lactose or dextrin to a propolis extract and pulverizing it, and then processing it into tablets, hard capsules, granules and the like.

  Such a propolis that can be expected to have a pharmacological action and efficacy of propolis contains the above-mentioned active ingredients, and also contains water-insoluble and water-insoluble propolis as well as water-soluble or insoluble main components. Therefore, when added to foods and pharmaceuticals, a propolis extract extracted with a solvent using ethanol or hydrous ethanol as an organic solvent is used. When the propolis extract subjected to these treatments is added dropwise to an aqueous solvent, a phenomenon such that the hydrophobic resinous aggregates separate and precipitate to cause precipitation or adhere to the inner wall of the container is observed. As a result, not only the usage rate of the active ingredients of propolis is lowered, but also there is a disadvantage that it is costly to clean the stubborn resinous substance adhering to the use container. Such a phenomenon also occurs when propolis is used as a processed product or a medicine. In view of such a situation, a propolis solution is produced by using water extraction in which the above phenomenon is relatively difficult to occur, but the extraction efficiency from the propolis bulk is as low as 10%, and flavonoids which are active ingredients However, since it is hardly water-soluble or insoluble and cannot be extracted by water extraction, there is a problem that a sufficient effect cannot be obtained.

  Propolis also has a unique odor and irritation caused by flavonoids, which are active ingredients, as well as the problem of precipitation when added to an aqueous solvent. In order to alleviate these disadvantages, in general, when propolis is orally ingested, it is mixed with other substances and molded into tablets or pills so that the active ingredient is not directly released into the mouth. On the other hand, a method of applying sugar coating, a method of introducing into a capsule, and the like are employed. However, in the preparations as described above, production costs are high, and thus problems occur when industrial production is performed.

  In addition, a product with a sugar-coated or encapsulated form cannot be said to be a form that sufficiently exerts a sterilizing function to the throat and an anti-inflammatory function by propolis. A form capable of sufficiently exerting the function of propolis needs to exist for a certain period of time in an organ where sterilization and anti-inflammation are to be exerted, and is required particularly when the function is exerted in the throat. That is, when the cold or throat hurts, propolis food that can exist for a certain amount of time in the affected area such as a throat candy is considered to be most suitable rather than a swallowed propolis food such as a tablet or capsule. .

  Thus, despite the fact that propolis has many health functions, it is unacceptable to the general public due to its odor and irritation, and its function cannot be fully demonstrated. It is. Therefore, in the food and drink containing propolis, it was necessary to suppress the odor and irritation derived from propolis.

On the other hand, there have been some proposals regarding pulverization for the purpose of improving the versatility of propolis extract. For example, as a method for producing a propolis powder that is soluble in water and not separated by water, a method of dispersing a propolis extract in an aqueous solution of a branched cyclodextrin and one or more sugars and drying (see Patent Document 1), water As a method for producing a propolis component-containing solid material having good dispersibility, a method using one or more types of sugars selected from anhydrous sugars and cyclodextrins (see Patent Document 2), and a method for producing propolis powder having high fluidity A method including a diluting step accompanied by binder formation and a diluting solution powdering step (see Patent Document 3) is known.
However, the method disclosed in Patent Document 1 is intended to leave the unique ingredients, flavor, and aroma of propolis, and is inappropriate as a food for the general public. Moreover, about patent document 2, although the water dispersibility is favorable and the propolis component containing solid substance excellent in palatability is obtained, it cannot be said that masking of odor is enough. And about patent document 3, although the propolis powder with high fluidity | liquidity is obtained, it is not mentioned regarding odor and irritation | stimulation masking.

In addition, several proposals have been made for the purpose of masking the odor and irritation of propolis. For example, as a technique for masking odor and irritation in foods and drinks containing propolis, a method of adding a specific plant-derived extract (eucalyptus extract, citrus extract, herb extract) to propolis liquid (Patent Document 4) Reference), a method of mixing dietary fiber and powdered tea with propolis extract (see Patent Document 5), a method for producing a beverage in which a nutrient component of propolis is encapsulated in a jelly-like alginate film (see Patent Document 6), etc. Yes.
However, the method presented in Patent Document 4 aims at masking the Chinese medicine odor possessed by propolis, and no mention is made regarding reduction of irritation. Moreover, since it is a liquid propolis, there is no improvement about versatility. Patent Document 5 is presented as a drinking composition, the odor is reduced, but does not reduce irritation, and the texture caused by dietary fiber and powdered tea, which are water-insoluble substances, Use is limited to beverages and is not very versatile. Regarding Patent Document 6, since it is an essential condition for the formation of an alginate film that a large amount of water is present, there is a problem that the active ingredient contained in the propolis is separated by this water, and its use is also applied to beverages and jelly. Limited versatility such as limited. Moreover, since it is a form swallowed, the function in a throat cannot fully be exhibited.

  As a technique for masking the odor derived from propolis, the present applicant also combines a candy part containing propolis with a candy part containing mint extract, eucalyptus extract, herb extract or citrus extract as a masking component (Patent Document). 7). However, in the candy of patent document 7, although the odor of propolis is remarkably suppressed, the use is limited to the candy.

  Thus, there has not yet been proposed a propolis that is highly versatile in the food field, is in a powder form, and is sufficiently masked in odor and irritation.

JP-A-9-206003 Japanese Patent No. 3035834 Japanese Patent No. 4418781 Japanese Patent No. 3017419 JP 9-308471 A Japanese Patent No. 3420445 JP 2009-284816 A

  This invention is made | formed in view of the said situation, and makes it a subject to provide the powdery propolis composition excellent in versatility, masking the unique odor and irritation which a propolis extract has.

  The present applicant has previously proposed a method of combining a candy part containing propolis and a candy part containing coffee, cacao, tea and tea as masking ingredients (Japanese Patent Application No. 2010-147855), among which coffee Has found that it has a masking effect on the odor and irritation of propolis, but its application has been limited to candy.

In order to solve the above-mentioned problems, the present inventors have newly focused on powdering and masking technology using cyclodextrin, and when cyclodextrin is mixed with propolis extract and dried, the masking effect is not good. Not only was it sufficient, but the hydrophobic resinous aggregates separated from the dried composition, which was difficult to handle.
Therefore, as a result of further earnest research, mixing the propolis extract and coffee and heating, the masking effect is enhanced, and further when cyclodextrin is mixed with the heated propolis and coffee obtained through the above process and dried The inventors have found that separation of hydrophobic components does not occur in the composition after drying, and have completed the present invention.

That is, the gist of the present invention is as follows.
(1) A powdery propolis composition characterized by containing 25 to 125 parts by weight of coffee and 50 to 300 parts by weight of cyclodextrin with respect to 100 parts by weight of solid content of propolis extract,
(2) The powdery propolis composition according to (1), wherein the content of the propolis extract is 20 to 60% by weight in solid content,
(3) The above-mentioned (1) obtained by mixing a propolis extract and coffee, and then mixing cyclodextrin with a heated propolis coffee obtained by heating at 120 to 300 ° C. for 5 minutes or longer, followed by drying and powdering. Or the powdery propolis composition according to (2),
(4) After mixing the propolis extract and coffee, heating at 120-300 ° C. for 5 minutes or more, mixing the cyclodextrin with the heated propolis / coffee obtained through the above steps, and then drying and powdering A process for producing a powdery propolis composition according to any one of the above (1) to (4).

The powdery propolis composition according to the present invention is highly versatile and delicious because the unique odor and irritation of propolis are masked by allowing coffee and cyclodextrin to act on the propolis extract, and it is in powder form. A wide variety of propolis-containing foods can be provided.
Further, even when only propolis and coffee, or only propolis and cyclodextrin are combined, the masking effect and pulverization are insufficient, whereas in the present invention, the effect of the heating process of propolis and coffee, and coffee and cyclohexane as masking agents are used. Due to the synergistic effect of combining with dextrin, it becomes possible to provide a powdery propolis composition that sufficiently masks the unique odor and irritation of propolis and is excellent in versatility.

  The powdery propolis composition of the present invention (hereinafter referred to as the propolis composition of the present invention) contains 25 to 125 parts by weight of coffee and 50 to 300 parts by weight of cyclodextrin with respect to 100 parts by weight of the solid content of propolis extract. It is characterized by.

  As the propolis extract used in the present invention, either an alcohol-extracted propolis extract or a water-extracted propolis extract can be used, and the two types of propolis extracts may be used in combination. Moreover, in order to utilize the active ingredient contained in a propolis ingot more efficiently, it is preferable to use a propolis extract obtained by alcohol extraction.

  The content of the propolis extract in the propolis composition of the present invention is 20 to 60% by weight in terms of solid content, and 30 to 60% by weight is from the viewpoint of expressing the effects specific to propolis when added to food. preferable.

  The coffee used in the present invention may be either instant coffee or regular coffee. Further, the production method may be a spray-dried product or a freeze-dried product. In order to prevent problems such as roughness, finely ground regular coffee or instant coffee is preferred.

  In the present invention, the propolis extract and coffee are mixed. The amount of the coffee is 25 to 125 parts by weight, preferably 50 to 90 parts by weight, based on 100 parts by weight of the solid content of propolis extract. If the amount of coffee mixed with the propolis extract is less than 25 parts by weight, it is insufficient to exert a sufficient masking effect, and if it is more than 125 parts by weight, the coffee flavor comes out on the front and is versatile for foods. Lose.

  Examples of the cyclodextrin used in the present invention include α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, and β-cyclodextrin is excellent in masking effect, but any cyclodextrin may be used. Two or more of the cyclodextrins may be used in combination.

  In this invention, cyclodextrin mixes the mixture of the said propolis extract and coffee with the heated thing. The amount of cyclodextrin is 50 to 300 parts by weight, preferably 80 to 150 parts by weight, based on 100 parts by weight of the solid content of propolis extract. If the amount of cyclodextrin mixed in the heated product of propolis extract and coffee is less than 50 parts by weight, problems such as separation of hydrophobic components after drying occur, and if it exceeds 300 parts by weight, the propolis component is contained in the propolis composition Since the rate decreases, it is not preferable for taking propolis efficiently.

  In the propolis composition of the present invention, the sugar, fruit juice, honey, dairy product, salt, acidulant, flavor, colorant, sweetener, seasoning, bitterness are added to such an extent that the functions unique to propolis are not impaired. An optional component such as can also be contained.

  The propolis composition of the present invention is in powder form. The state of the powder is not particularly limited as long as it is crushed to such an extent that it does not hinder scoring with a measuring instrument such as a measuring spoon.

Next, the manufacturing method of the propolis composition of this invention is described.
The manufacturing method includes mixing a propolis extract and coffee, then heating at 120 to 300 ° C. for 5 minutes or more, mixing a cyclodextrin with a heated propolis / coffee product obtained through the above steps, drying and powdering And a step of converting.

In the first step, the mixing of the propolis extract and the coffee is not particularly limited as long as a known mixing device is used in the food field. In addition, there is no limitation in particular also about mixing temperature and mixing conditions.
Next, the mixture of the propolis extract and coffee is heated at a heating temperature of 120 to 300 ° C. and a heating time of 5 minutes or longer, preferably at 120 to 140 ° C. for 10 to 120 minutes. When the heating temperature is lower than 120 ° C., the masking effect by heating is insufficient, and when it is higher than 300 ° C., the masking effect is seen, but at the same time, a burning odor is generated and the flavor is impaired. On the other hand, if the heating time is shorter than 5 minutes, the masking effect by heating is not sufficiently exhibited.
The heating means may be any device that can achieve the target temperature, and examples thereof include a high-pressure steam sterilizer and a pressure cooker, but there is no particular limitation.

In the second step, the heated propolis / coffee product obtained in the first step and the cyclodextrin may be mixed with a known mixing device in the food field without any particular limitation.
Next, the step of drying the mixture of heated propolis and coffee and cyclodextrin includes a direct concentration method in which moisture is evaporated by heating at normal pressure, a vacuum drying method, a spray drying method, a freeze drying method, and the like. It is carried out by a known powdering method. These drying methods can be properly used depending on the purpose and situation. For example, the freeze-drying method is preferable in obtaining a powder without impairing the active ingredients of propolis, and spray drying is preferred in order to prioritize efficient water removal. And the vacuum drying method is preferred.

  The propolis composition obtained through the above steps is masked for its characteristic odor and irritation, and can be suitably used for candy, jelly, tablets, beverages, and other various foods, and the obtained propolis-containing food Is satisfactory because the function of propolis is exhibited and the flavor is not impaired.

  The verification experiment regarding the odor and stimulating masking effect of propolis according to the present invention and the results are shown below.

  The present invention will be described more specifically with reference to the following examples. However, the present invention is not limited to these examples.

(Experiment 1: Preparation of various propolis compositions)
Control products 1 and 2 and test products 1 to 5 were obtained based on the blending and treatment of various raw materials shown in Tables 1 to 7. Note that an autoclave was used for heating, and a freeze-drying apparatus (manufactured by Tokyo Rika) was used for freeze-drying.
Next, all of the obtained powdery propolis composition was made up to 200 mL with water and sufficiently dissolved or suspended at room temperature with a homomixer. Subsequently, 100 ml of the obtained dissolution or suspension was mixed with 600 g of sugar and 533 g of starch syrup, and each koji was prepared according to a known production method.

(Experiment 2: Odor analysis of various propolis compositions)
Each soot obtained in Experiment 1 (indicated in Table 8 as “control product 1-derived sample” to “test product 5-derived sample”) was crushed to obtain 1 g of each, and subjected to odor analysis.
The odor component was analyzed by a general analysis method using GC-MS. Equipment used is “Inter-cap WAX” (0.25 mmid × 30 m, film thickness 0.25 μm, manufactured by GL Sciences), “SPME fiber” (50/30 μm, DVB / CAR / PDMS, manufactured by Spellco), GC -MS used JMS-Q1000GC K9 (made by JEOL Ltd.). The SPME fiber was subjected to preheating (65 ° C., 3 minutes), adsorption time (30 minutes), desorption time (5 minutes), and inlet temperature (250 ° C.). The GC conditions were as follows: temperature conditions (40 ° C. for 5 minutes → 230 ° C., 5 ° C./minute→230° C. for 5 minutes), split (ratio: 5.6), and carrier gas (helium).
Evaluation of propolis odor is performed by comparing the detected amount (area value) of ethyl phenylpropionate, which is one of the main odor components of propolis odor and is not contained in instant coffee. It was.
Table 8 shows the obtained results.
As a result, it has been clarified that the sample derived from the test product 1 has a particularly small amount of ethyl phenylpropionate, that is, the test product 1 has a significantly reduced propolis odor. This effect also indicated that instant coffee was required, heat treatment was required, cyclodextrin was required, and a drying step was required. In particular, when comparing the results of the sample from the test sample 1 and the sample from the test sample 2, even if the cyclodextrin treatment is performed, the ethyl phenylpropionate is hardly reduced unless the coffee is added. The necessity to use was strongly suggested.
That is, it was revealed that the propolis odor is significantly reduced by mixing the propolis extract and coffee, heating the mixture, and further mixing the cyclodextrin and then drying.

(Experiment 3: Evaluation by cyclodextrin type)
Next, the effect of each type of α, β and γ as a cyclodextrin was examined. In the case of α and β-cyclodextrin, a propolis composition was prepared in the same manner as in Experiment 1 (the compositions are shown in Tables 9 and 10).

Next, 0.2 g of each of the γ type obtained in Experiment 1 and the propolis composition obtained using the α and β types obtained here was sampled, and odor analysis was performed in the same manner as in Experiment 2. .
The results are shown in Table 11. Among these types, β-cyclodextrin has been found to most effectively reduce the odor of ethyl phenylpropionate.

Further, each of the test samples 1, 2, 4, 6, and 7 was sampled by 30 adult men and women and evaluated for odor and irritation. The results were averaged and shown in Table 12 as the results of sensory evaluation.
As a result, it was found that both coffee and cyclodextrin are necessary for the odor and irritation masking of the propolis extract (test products 1, 6, 7). In addition, odor and irritating masking effects were confirmed in all types of cyclodextrins, and higher masking effects were observed in β-cyclodextrin (test products 1, 6, and 7).

Example 1
40 parts by weight of ethanol-extracted propolis extract (produced by API Co., Ltd.) having a solid content of 13% by weight, 3 parts by weight of “CAFELIA Vietnam Soluble Coffee” (trade name, produced by Nestle) as an instant coffee, and 40 parts by weight of water are mixed. Using an autoclave, the mixture was heated at 130 degrees for 20 minutes to obtain a heated propolis / coffee. 6 parts by weight of β-cyclodextrin (manufactured by Sankyo Lifetech Co., Ltd.) is mixed with the heated propolis / coffee product and freeze-dried using a freeze-drying device (manufactured by Tokyo Rika) to obtain a powdered propolis composition It was. The propolis composition thus obtained was sufficiently masked with the odor and irritation characteristic of propolis when eaten, and had a good flavor. In addition, this propolis composition is in a powder form in which hydrophobic components are not separated, and can be widely used for various foods. Table 13 shows the composition and production conditions.

(Example 2)
In Example 1, instead of instant coffee mixed with propolis, the regular coffee was changed to “MAXIM” (trade name, manufactured by Ajinomoto General Foods Co., Ltd.). Otherwise, the powdered propolis composition was the same as in Example 1. I got a thing. The propolis composition obtained in Example 2 was sufficiently masked in odor and irritation and was in the form of a powder having a good flavor.

(Examples 3 and 4)
In Example 1, the weight part of the instant coffee mixed with the propolis extract was changed as shown in Table 13, and a powdery propolis composition was obtained in the same manner as in Example 1 except that. The propolis composition obtained in Example 3 was sufficiently masked with the odor of propolis, and although the irritating masking was slightly weaker than that of Example 1, it was a powder with good flavor. The propolis composition obtained in Example 4 was well-masked for odor and irritation and was in a powdery form with good flavor.

(Examples 5 and 6)
In Example 1, the heating temperature after mixing the propolis extract and the coffee was changed as shown in Table 13, and a powdery propolis composition was obtained in the same manner as in Example 1 except that. The propolis composition obtained in Example 5 was sufficiently masked in terms of propolis irritation, and the odor masking was slightly weaker than that in Example 1, but it was in the form of a powder with good flavor. The propolis composition obtained in Example 6 was well-masked in odor and irritation, and was in the form of a powder with good flavor.

(Examples 7 and 8)
In Example 1, the part by weight of β-cyclodextrin mixed with the heated propolis / coffee product was changed as shown in Table 13, except that the powdered propolis composition was obtained in the same manner as in Example 1. . The propolis composition obtained in Example 7 was sufficiently masked in terms of propolis irritation, and the odor masking was slightly weaker than that in Example 1, but was in the form of a powder with good flavor. The propolis composition obtained in Example 8 was in the form of a powder with good odor and irritation and good flavor.

(Comparative Examples 1 and 2)
In Example 1, the weight part of the coffee mixed with the propolis extract was changed as shown in Table 14, and a powdery propolis composition was obtained in the same manner as in Example 1 except that. The propolis composition obtained in Comparative Example 1 was effective in masking odor, but was insufficient in irritating masking and difficult to eat. Moreover, separation of the hydrophobic component was observed, which was difficult to handle. The propolis composition obtained in Comparative Example 2 was effective in masking of odor and irritation, but the flavor of coffee appeared on the front and lacked versatility for food.

(Comparative Examples 3 and 4)
In Example 1, the heating temperature after mixing the propolis extract and the coffee was changed as shown in Table 14, and a powdery propolis composition was obtained in the same manner as in Example 1 except that. The propolis composition obtained in Comparative Example 3 was effective in stimulating masking, but was insufficient in odor masking and difficult to eat. The propolis composition obtained in Comparative Example 4 was effective in masking odor and irritation, but it was hard to eat because it was heated at a high temperature and a burning odor was generated.

(Comparative Example 5)
In Example 1, the heating time after mixing a propolis extract and coffee was changed as shown in Table 14, and a powdery propolis composition was obtained in the same manner as in Example 1 except that. The propolis composition obtained in Comparative Example 5 was effective in stimulating masking, but was insufficient in odor masking and difficult to eat.

(Comparative Example 6)
In Example 1, the part by weight of β-cyclodextrin to be mixed with the heated propolis / coffee product was changed as shown in Table 14, and a powdery propolis composition was obtained in the same manner as in Example 1 except that. . The propolis composition obtained in Comparative Example 6 was effective in stimulating masking, but was insufficient in odor masking and difficult to eat. Moreover, separation of the hydrophobic component was observed, which was difficult to handle.

  Tables 13 and 14 show the evaluation of the propolis compositions obtained in Examples 1 to 8 and Comparative Examples 1 to 6. In sensory evaluation, 30 adults and men each sampled and averaged the evaluations on odor and irritation obtained, and the result was the result of sensory evaluation. Moreover, the number of each raw material represents a weight part. From the results of Tables 13 and 14, it can be seen that the propolis compositions obtained in Examples 1 to 8 are excellent in versatility due to odor and irritation masking and powdering.

The evaluation criteria in Tables 13 and 14 are as follows.
(Sensory evaluation of propolis odor masking)
“◎” Masks the odor of propolis sufficiently.
“O” masks the odor of propolis.
“×” The odor of propolis is not completely masked.
(Sensory evaluation of stimulating masking)
“◎” Masks the propolis irritation sufficiently.
“○” masks the irritation of propolis.
“×” The propolis irritation is not completely masked.

(Evaluation of powdering)
“◎” is sufficiently powdered and does not cause separation of hydrophobic components.
“O” is powdered and no separation of hydrophobic components occurs.
"X" powdering is insufficient and separation of hydrophobic components occurs.

  Although the application example of the foodstuff and drink using the powdery propolis composition of this invention is shown below, this invention is not limited to these. Moreover, the product sample was evaluated using the same sensory evaluation method as before.

(Production Example 1: Candy)
20 parts of the propolis composition obtained under the conditions of Example 1, 600 parts of sugar, 533 parts of syrup, and 30 parts of honey were mixed and dissolved in water and concentrated in a vacuum kettle. After adding honey flavor to 100 parts of the concentrate, stamping was performed to prepare honey propolis candy (candy 1). Moreover, it produced also about the candy (candy 2) whose propolis composition in a candy is the comparative example 1. FIG. In the sensory evaluation, the candy 1 was masked for both odor and irritation and was evaluated to be very easy to eat. On the other hand, the candy 2 was masked for odor, but maintained irritation, and was evaluated as having difficulty in continuing to lick.

(Production Example 2: Candy coated with propolis composition)
As described above, 100 parts of candy prepared by a known production method was rotated on a rotating drum, and 1 part of a coating solution consisting of 1000 parts of sugar, 500 parts of water and 1 part of gelatin was added to the rotating drum, and then Example 1 By adding 1 part of the propolis composition obtained under the above conditions, a candy (candy 3) having a surface coated with propolis was produced. Moreover, it produced also about the candy (candy 4, 5) whose propolis composition in a coating is the comparative example 1 or the comparative example 5. FIG. Candy 3 was masked for both odor and irritation, and it was evaluated to be very easy to eat because it had good licking comfort. On the other hand, the odor of candy 4 was masked, but the irritation was maintained, and pain was felt at the beginning of licking. Moreover, it was evaluated that the separated hydrophobic component adhered to the inside of the mouth, the mouthfeel was bad, and a foreign body sensation was felt. On the other hand, the candy 5 was evaluated as having a fragrance that was hard to eat although it had good irritation and mouthfeel.

(Production Example 3: Jelly)
After adding 50 parts of water to 5 parts of gelatin and dissolving the gelatin in a water bath, 250 parts of lemon juice containing 1 part of the propolis composition obtained under the conditions of Example 1 was added to the solution and mixed. The mixture was poured into a mold-making container and cooled with cold water (ice water) to produce a propolis-containing lemon jelly (jelly 1). Moreover, it produced also about the jelly (jelly 2) whose propolis composition in a jelly is the comparative example 1. FIG. Jelly 1 was masked for both odor and irritation, and was evaluated as very easy to eat. On the other hand, jelly 2 was evaluated as being hard to eat, although the odor was masked, but the irritation was maintained, the taste was poor.

(Production Example 4: Tablet)
Tableting powder comprising 5 parts of propolis composition, 25 parts of lactose, 20 parts of starch, 30 parts of honey powder, 1 part of royal jelly, 4 parts of hydroxypropylcellulose and 15 parts of herbal extract powder obtained under the conditions of Example 1 Then, a tablet (Tablet 1) was produced. Moreover, it replaced with the propolis composition obtained by the comparative example 1, and produced the tablet 2. FIG. Tablet 1 was masked for both odor and irritation, and was evaluated to be very easy to eat. On the other hand, the tablet 2 was evaluated that although the odor was masked, the irritation was maintained, and the separated hydrophobic component adhered to the mouth, the mouthfeel was poor, and a foreign body sensation was felt.

(Production Example 5: Beverage)
Using 3 parts of the propolis composition obtained under the conditions of Example 1, 10 parts of honey, 5 parts of fructose butter sugar liquid sugar, 0.1 part of citric acid, 0.1 part of malic acid, a little lemon flavor, and purified water 100 parts of beverage (Beverage 1) was prepared. Moreover, it replaced with the propolis composition obtained in the comparative example 1, and produced the drink 2. Beverage 1 was masked for both odor and irritation, and was evaluated to be very easy to drink. On the other hand, it was evaluated that the beverage 2 was masked with odor but maintained irritation, and the separated hydrophobic component adhered to the mouth, was unpleasant, and felt foreign. Further, the separated hydrophobic component also adheres to the container, resulting in a problem that the utilization rate of the active ingredient of propolis is lowered and the container is expensive to clean.

  From the above application examples, the propolis composition of the present invention provides a propolis-containing food that can be easily used in various foods and that is sufficiently masked with the odor and irritation of propolis and that is delicious and easy to eat. I knew it was possible.

Claims (4)

  A powdery propolis composition comprising 25 to 125 parts by weight of coffee and 50 to 300 parts by weight of cyclodextrin with respect to 100 parts by weight of a solid content of propolis extract.   The powdery propolis composition according to claim 1, wherein the content of the propolis extract is 20 to 60% by weight in terms of solid content.   3. The mixture according to claim 1, which is obtained by mixing a propolis extract and coffee, and then mixing cyclodextrin with a heated propolis coffee obtained by heating at 120 to 300 ° C. for 5 minutes or longer, followed by drying and powdering. Powdered propolis composition.   After mixing the propolis extract and the coffee, the step of heating at 120 to 300 ° C. for 5 minutes or more, and the step of mixing the cyclodextrin with the heated propolis coffee obtained through the above steps, followed by drying and pulverizing. A method for producing a powdery propolis composition according to any one of claims 1 to 3.