Hydrophobic protein dispersion composition

Abstract

To provide a hydrophobic protein dispersion composition that exhibits superior dispersion stability, ensuring that the blended hydrophobic protein is evenly dispersed without causing aggregates or precipitates.SOLUTION: A hydrophobic protein dispersion composition contains a hydrophobic protein, water, a hydrophobic substance, a cyclodextrin, and a water-soluble gelator.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a hydrophobic protein dispersion composition comprising a hydrophobic protein, water, a hydrophobic substance, cyclodextrin, and a water-soluble gelling agent. [Background technology]

[0002] Proteins that have many highly hydrophobic amino acid residues such as leucine and isoleucine on the molecular surface (i.e., "hydrophobic proteins") are poorly soluble in water, and therefore, in a water-containing composition containing a hydrophobic protein, the protein may aggregate, precipitate, or the like over time. In addition, since proteins can be denatured by a heat treatment process, a water-containing composition containing a hydrophobic protein is also likely to aggregate, precipitate, or the like due to heating in the production process. Such aggregation, precipitation, or the like can be a factor that deteriorates the appearance and quality of a water-containing composition containing a hydrophobic protein, and therefore can be a problem when the water-containing composition is manufactured and sold as a beverage or cosmetic.

[0003] Royal jelly is a milky, creamy substance made from a mixture of honey and secretions from the pharyngeal glands that worker honeybees prepare as food for the queen bee. It has long been used in health foods, medicines, cosmetics, and other products as it is rich in nutrients essential to health.

[0004] On the other hand, royal jelly is also a substance that contains a large amount of hydrophobic proteins, and therefore, as described above, beverages that simply contain royal jelly may experience aggregation, precipitation, etc. over time and / or due to heat treatment during the manufacturing process. For this reason, beverages that contain royal jelly are often formulated with only a small amount of royal jelly or with royal jelly packed in small capsules.

[0005] In order to solve these problems of aggregation, precipitation, etc. in royal jelly-containing beverages, Patent Document 1 discloses that a royal jelly dispersion composition in which royal jelly is uniformly dispersed can be obtained by adding pectin and an organic acid.

[0006] Furthermore, Patent Document 2 discloses that a royal jelly formulation that is stable for a long period of time and does not produce any precipitates or floating matter can be obtained by subjecting royal jelly to acidic heat treatment and adding glucose.

[0007] Furthermore, since royal jelly has a strong bitter taste (astringent taste) when ingested, it is generally consumed after masking it with honey, milk, etc. Because of this strong bitter taste, it is not possible to blend a large amount of royal jelly into commercially available beverages containing royal jelly, and so it is often the case that only a small amount is blended.

[0008] In order to solve the bitter taste that is felt when drinking royal jelly, Patent Document 3 discloses that a beverage with a weak bitter taste can be obtained by blending royal jelly at a ratio of 0.75-1.25% by weight with a tea selected from oolong tea, green tea, and jasmine tea. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] JP 2012-175907 A [Patent Document 2] JP 2008-154580 A [Patent Document 3] Japanese Patent Application Publication No. 11-276075 Summary of the Invention [Problem to be solved by the invention]

[0010] In one aspect, the present invention aims to provide a hydrophobic protein dispersion composition having excellent dispersion stability, in which a formulated hydrophobic protein is dispersed without causing aggregation, precipitation, or the like.

[0011] In another aspect, the present invention aims to provide a hydrophobic protein dispersion composition having excellent dispersion stability, in which the incorporated hydrophobic protein is dispersed without causing aggregation, precipitation, etc., even after being subjected to heat treatment.

[0012] In another aspect, the present invention aims to provide a hydrophobic protein dispersion composition having excellent dispersion stability, i.e., the hydrophobic protein contained therein is dispersed without causing aggregation, precipitation, etc., even when a larger amount of hydrophobic protein is contained therein as compared to conventional products.

[0013] In yet another aspect, the present invention aims to provide a hydrophobic protein dispersion composition in which the harsh taste (astringent taste) specific to hydrophobic proteins is reduced. [Means for solving the problem]

[0014] Means for Solving the Problems The present inventors have conducted intensive studies to solve the above problems, and have found that a hydrophobic protein dispersion composition obtained by mixing and stirring a hydrophobic protein together with water, a hydrophobic substance, cyclodextrin, and a water-soluble gelling agent has excellent dispersion stability, in which the blended hydrophobic protein is dispersed without causing aggregation, precipitation, or the like.

[0015] Furthermore, the present inventors have found that a hydrophobic protein dispersion composition obtained by mixing and stirring a hydrophobic protein together with water, a hydrophobic substance, cyclodextrin, and a water-soluble gelling agent has excellent dispersion stability, in which the blended hydrophobic protein disperses without causing aggregation, precipitation, or the like, even after being subjected to a heat treatment.

[0016] Furthermore, the present inventors have found that a hydrophobic protein dispersion composition obtained by mixing and stirring a hydrophobic protein together with water, a hydrophobic substance, cyclodextrin, and a water-soluble gelling agent has excellent dispersion stability, in that the incorporated hydrophobic protein disperses without causing aggregation, precipitation, etc., even when a larger amount of hydrophobic protein is incorporated as compared to conventional products.

[0017] Furthermore, the present inventors have found that in a hydrophobic protein dispersion composition obtained by mixing and stirring a hydrophobic protein together with water, a hydrophobic substance, cyclodextrin, and a water-soluble gelling agent, the harsh taste (astringent taste) specific to the hydrophobic protein is reduced.

[0018] The present invention is based on these new findings and includes the following inventions. [1] A hydrophobic protein dispersion composition comprising a hydrophobic protein, water, a hydrophobic substance, cyclodextrin, and a water-soluble gelling agent. [2] The dispersion composition of [1], wherein the hydrophobic protein is royal jelly. [3] The dispersion composition of [1] or [2], wherein the hydrophobic substance is an oil or fat. [4] The dispersion composition according to any one of [1] to [3], wherein the water-soluble gelling agent is one or more selected from the group consisting of carboxymethylcellulose (CMC), κ-carrageenan, λ-carrageenan, glucomannan, xanthan gum, and guar gum. [5] The dispersion composition of [2], containing the royal jelly in an amount of less than 20% by mass. [6] The dispersion composition according to any one of [1] to [5], further comprising an emulsifier. [7] Any of the dispersion compositions of [1] to [6], which has a liquid or semi-solid / semi-liquid form. [8] The dispersion composition according to any one of [1] to [7], wherein the composition is a food or beverage composition, a food or beverage additive, a nutritional supplement, a functional food, an animal feed composition, an animal feed additive, a cosmetic composition, or a cosmetic additive. [9] A method for producing a hydrophobic protein dispersion composition, comprising the following steps (1) and (2): (1) mixing a hydrophobic substance and a hydrophobic protein together; and (2) A step of further mixing cyclodextrin and a water-soluble gelling agent with the composition obtained in step (1) and stirring the mixture, Step (1) or step (2), or both, may include combining water and stirring.

[10] The method of [9], further comprising: (3) a step of combining an emulsifier with the composition obtained in step (2) and stirring the resulting mixture. Effect of the Invention

[0019] In one aspect, the present invention can provide a hydrophobic protein dispersion composition having excellent dispersion stability, in which the incorporated hydrophobic protein is dispersed without causing aggregation, precipitation, or the like.

[0020] In another aspect, the present invention can provide a hydrophobic protein dispersion composition having excellent dispersion stability, in which the incorporated hydrophobic protein is dispersed without causing aggregation, precipitation, or the like, even after being subjected to heat treatment.

[0021] In another aspect, the present invention can provide a hydrophobic protein dispersion composition having excellent dispersion stability, in which the incorporated hydrophobic protein disperses without causing aggregation, precipitation, etc., even when a larger amount of hydrophobic protein is incorporated as compared to conventional products.

[0022] In still another aspect, the present invention can provide a hydrophobic protein dispersion composition in which the harsh taste (astringent taste) specific to hydrophobic proteins is reduced. [Brief description of the drawings]

[0023] [Figure 1]1 is a photograph showing the results of evaluating the dispersion stability of a liquid dispersion composition containing fresh royal jelly, fats and oils, cyclodextrin, and a water-soluble gelling agent (Example 1) and a composition lacking one or more of fats and oils, cyclodextrin, and a water-soluble gelling agent (Comparative Examples 1 to 4) that were subjected to heat treatment. In Example 1, the fresh royal jelly was uniformly dispersed and the whole was uniformly cloudy white, but in Comparative Examples 1 to 4, precipitates or aggregates of the fresh royal jelly were formed, indicating that uniform dispersion was not maintained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] The hydrophobic protein dispersion composition of the present invention (hereinafter sometimes simply referred to as "the dispersion composition of the present invention" or "dispersion composition") is characterized by containing a hydrophobic protein, a hydrophobic substance, cyclodextrin, a water-soluble gelling agent, and water, and refers to a composition in which a hydrophobic protein is dispersed / emulsified together with a hydrophobic substance in water containing cyclodextrin and a water-soluble gelling agent.

[0025] In the present invention, the term "hydrophobic protein" refers to a substance or composition that contains or consists of a water-insoluble protein. Examples of such "hydrophobic proteins" include, but are not limited to, royal jelly, soy protein, ground soybeans (kinako, soy flour, soybean pulp powder, etc.), albumins, globulins, etc. Preferably, the "hydrophobic protein" in the present invention is royal jelly.

[0026] In the present invention, the term "royal jelly" is not particularly limited, but for example, fresh royal jelly, dried royal jelly, prepared royal jelly, enzymatically treated royal jelly, etc., as defined in the "Fair Competition Code for the Labeling of Royal Jelly" can be suitably used. Fresh royal jelly is preferred.

[0027] In the present invention, the "hydrophobic protein" can be contained in the dispersion composition of the present invention as is, or, if necessary, in a pulverized or ground form, depending on the type, form, or size of the hydrophobic protein used.

[0028] The hydrophobic protein can be crushed or ground by any means, for example, a micro pestle, a bead mill, a stamp mill, a mass colloider, a comitrol, a mortar, a high-speed stirrer, a homogenizer, a mixer, a masher, etc. (but not limited to these). The size of the crushed or ground hydrophobic protein may be any size that allows it to be dispersed in the dispersion composition of the present invention when mixed with other raw materials, and the conditions for the crushing or grinding process can be appropriately set by a person skilled in the art while observing the shape and size of the hydrophobic protein after crushing or grinding.

[0029] The dispersion composition of the present invention can contain any amount of hydrophobic protein that can be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the amount can be appropriately set by a person skilled in the art depending on the type, form, or size of the hydrophobic protein used. For example, the content of the hydrophobic protein in 100% by mass of the dispersion composition is 1% by mass or more, 5% by mass or more, or 10% by mass or more, and the upper limit is not particularly limited, but can be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, less than 20% by mass, or 15% by mass or less. The range of the amount of the hydrophobic protein contained in the dispersion composition of the present invention can be expressed using two numerical values ​​selected from the lower limit and upper limit numerical values, respectively. For example, the dispersion composition of the present invention can contain the hydrophobic protein in an amount appropriately selected from the ranges of 1% by mass to 50% by mass, 5% by mass to 40% by mass, 10% by mass to 30% by mass, 10% by mass to 20% by mass, or less than 20% by mass, and 10% by mass to 15% by mass.

[0030] For example, when the hydrophobic protein is royal jelly, its content in 100% by mass of the dispersion composition of the present invention is 1% by mass or more, 5% by mass or more, or 10% by mass or more, and the upper limit is not particularly limited, but is preferably less than 20% by mass, more preferably 15% by mass or less. The range of the amount of royal jelly contained in the dispersion composition of the present invention can be expressed using two numerical values ​​selected from the lower and upper numerical values, respectively. For example, the dispersion composition of the present invention can contain royal jelly in an amount appropriately selected from the range of 1% by mass to less than 20% by mass, 5% by mass to less than 20% by mass, 10% by mass to less than 20% by mass, or 10% by mass to 15% by mass.

[0031] By setting the amount of the hydrophobic protein in the dispersion composition of the present invention within the above range, the hydrophobic protein can be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the dispersion composition of the present invention can be imparted with good dispersion stability such that no aggregation or precipitation of the hydrophobic protein is confirmed by visual inspection, which is preferable.

[0032] In the present invention, the "hydrophobic substance" refers to any substance that is insoluble in water and can be dispersed / emulsified in water containing cyclodextrin and a water-soluble gelling agent together with a hydrophobic protein, and is not particularly limited, but preferably includes fats and oils, hydrophobic waxes, hydrophobic resins, etc. As the hydrophobic substance, any substance may be used alone, or different types of hydrophobic substances may be used in combination. For example, the hydrophobic substance may be one or more substances selected from the group consisting of fats and oils, hydrophobic waxes, and hydrophobic resins, and appropriate substances may be selected and used depending on the application mode of the present invention.

[0033] In the present invention, the term "oils and fats" refers to oils and fats that are generally used in foods, beverages, and cosmetics, and both polar and non-polar oils and fats can be used. Examples of such oils and fats include vegetable-derived oils (e.g., canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, soybean oil, grape oil). , cocoa oil, jojoba oil, palm kernel oil, squalene, squalane, etc.), isostearyl alcohol, capryl alcohol, lauryl alcohol, stearyl alcohol, 2-octadecyl alcohol, myristyl alcohol, cetyl alcohol, phytosterol, cholesterol, stearic acid, isostearic acid, capric acid, lanolinic acid, lauric acid, myristic acid, palmitic acid, behenic acid, linoleic acid, linolenic acid, glyceryl monostearate, monopalmitic acid Glyceryl, Glyceryl Monobehenate, Glyceryl Monomyristate, Glyceryl Monolaurate, Glyceryl Monolanolate, Glyceryl Monolinolenate, Glyceryl Monolinolenate, Glyceryl Monooleate, Glyceryl Triisostearate, Isopropyl Myristate, Glycerol Tri-2-heptylundecanoate, Glycerol Tri-2-ethylhexanoate, 2-heptylundecyl palmitate, Di-2-heptylundecyl adipate, Cetyl Isononate Examples of the oils and fats include, but are not limited to, synthetic ester oils such as isooctanoate, trimethylolpropane-2-trimethylolheptylundecanoate, propane-2-ethylhexanoate, pentaerythritol-2-heptylundecanoate, pentaerythritol-2-ethylhexanoate, cholesterol isostearate, diethyl phthalate, dibutyl phthalate, and other oils and fats derived from animals such as beef tallow, lard, fish oil, milk fat, lanolin, squalene, and squalane. Among these, the oils and fats used in the present invention are preferably those that are in a liquid state at least at room temperature.In this specification, "room temperature" means 5 to 35°C, preferably 15 to 30°C.

[0034] The oils and fats may be used alone or in combination with different oils and fats, and appropriate ones can be selected and used depending on the application mode of the present invention. In the present invention, the oils and fats are preferably oils and fats derived from animals or plants that are highly safe, and edible vegetable oils that have been used in food and are highly safe are particularly preferred.

[0035] In the present invention, the "hydrophobic wax" includes natural hydrophobic wax derived from animals, plants, petroleum or minerals, and synthetic hydrophobic wax, and those having a melting point of 80°C or less can be used, and among them, those in a liquid state at least at room temperature are preferred. Examples of such hydrophobic waxes include beeswax, whale wax, wool wax, Japan wax, rosin (pine resin), candelilla wax, carnauba wax, cacao butter, paraffin wax, microcrystalline wax, ceresin wax, petrolatum wax, ozokenit wax, polyethylene wax, oxidized polyethylene wax, Fischer-Tropsch wax, alcohol-modified wax, maleic acid-modified oxidized polyethylene wax, amide wax, etc., but are not limited thereto.

[0036] The hydrophobic wax may be used alone or in combination with different hydrophobic waxes, and an appropriate wax may be selected and used depending on the application mode of the present invention. In the present invention, the hydrophobic wax is preferably a hydrophobic wax derived from an animal or a plant, which is highly safe.

[0037] In the present invention, the term "hydrophobic resin" refers to a resin that does not have a hydrophilic group or has a small content of the hydrophilic group, and does not dissolve in polar solvents such as water, and in the present invention, a resin that is in a liquid state at least at room temperature can be suitably used. Examples of such hydrophobic resins include silicone resins (non-hydrophilized ones, for example, silicone oil, modified silicone), polyurethane resins, fluorine-containing resins, polyethylene resins, polypropylene resins, polyester resins, acrylic resins, polystyrene resins, polycarbonate resins, polyvinyl chloride resins, polysulfone resins, polyethersulfone resins, polyaramid resins, polyamide resins, polyether resins, polyacrylonitrile resins, polyetherimide resins, and copolymers of these polymers, but are not limited thereto.

[0038] The hydrophobic resin may be used alone or in combination with different hydrophobic resins, and an appropriate one may be selected and used depending on the application mode of the present invention. In the present invention, the hydrophobic resin is preferably one that has been confirmed to have biocompatibility and bioaffinity and is highly safe.

[0039] In the present invention, the "hydrophobic substance" is particularly preferably an oil or fat.

[0040] The dispersion composition of the present invention can contain a hydrophobic substance in any amount that allows the hydrophobic protein to be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the amount can be appropriately set by a person skilled in the art depending on the type of hydrophobic substance used and the application mode of the present invention. For example, the content of the hydrophobic substance in 100% by mass of the dispersion composition is 1% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass or more, and the upper limit is not particularly limited, but can be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, or 20% by mass or less. The range of the amount of the hydrophobic substance in the dispersion composition of the present invention can be expressed using two numerical values ​​selected from the lower limit and upper limit numerical values, respectively, and for example, the dispersion composition of the present invention can contain the hydrophobic substance in an amount appropriately selected from the range of 1% by mass to 50% by mass, 3% by mass to 40% by mass, 5% by mass to 30% by mass, or 10% by mass to 20% by mass. By setting the amount of the hydrophobic substance in the dispersion composition of the present invention within the above range, the hydrophobic protein can be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the dispersion composition of the present invention can be imparted with good dispersion stability such that no aggregation or precipitation of the hydrophobic protein is confirmed by visual inspection, which is preferable.

[0041] In the present invention, "cyclodextrin" refers to a cyclic non-reducing maltooligosaccharide whose constituent unit is glucose, and examples of such cyclodextrin include α-cyclodextrin, which has 6 glucose units, β-cyclodextrin, which has 7 glucose units, and γ-cyclodextrin, which has 8 glucose units. In the present invention, α-, β-, and γ-cyclodextrins, as well as derivatives thereof, and any combination thereof may be used. Examples of cyclodextrin derivatives include, but are not limited to, ethyl cyclodextrin, methyl cyclodextrin, hydroxyethyl cyclodextrin, hydroxypropyl cyclodextrin, methylamino cyclodextrin, amino cyclodextrin, carboxyethyl cyclodextrin, carboxymethyl cyclodextrin, sulfoxyethyl cyclodextrin, sulfoxyl cyclodextrin, acetyl cyclodextrin, branched cyclodextrin, cyclodextrin fatty acid ester, glucosyl cyclodextrin, and maltosyl cyclodextrin. α-cyclodextrin is preferably used. α-cyclodextrin is preferred because it has high solubility in water and can provide a dispersion composition with little roughness.

[0042] The dispersion composition of the present invention may contain cyclodextrin in any amount that allows the hydrophobic protein to be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the amount may be appropriately determined by a person skilled in the art depending on the type of cyclodextrin used. For example, the content of cyclodextrin in 100% by mass of the dispersion composition is 0.1% by mass or more, 0.2% by mass or more, 0.5% by mass or more, 0.7% by mass or more, or 1% by mass or more, and the upper limit is not particularly limited, but may be, for example, 30% by mass or less, 20% by mass or less, 10% by mass or less, or 8% by mass or less. The range of the amount of cyclodextrin in the dispersion composition of the present invention can be expressed by using two numerical values ​​selected from the above lower and upper limits, respectively, and for example, the dispersion composition of the present invention can contain cyclodextrin in an amount appropriately selected from the ranges of 0.1% by mass to 30% by mass, 0.2% by mass to 20% by mass, 0.5% by mass to 10% by mass, 0.7% by mass to 8% by mass, or 1% by mass to 7% by mass. By setting the amount of cyclodextrin in the dispersion composition of the present invention within the above range, the hydrophobic protein can be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the dispersion composition of the present invention can be provided with good dispersion stability in which aggregation or precipitation of the hydrophobic protein is not visually confirmed, which is preferable.

[0043] In the present invention, the term "water-soluble gelling agent" generally means a polysaccharide that is soluble in water and capable of imparting viscosity (generally also referred to as a thickening stabilizer, a water-soluble thickening agent, a thickening polysaccharide, etc.), and examples of such water-soluble gelling agents include carboxymethylcellulose (CMC), xanthan gum, succinoglycan, locust bean gum, guar gum, tara gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum (deacylated type and native type), gum arabic, pectin, alpha-starch, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropyl cellulose ... Examples of suitable starch phosphate cross-linkers include, but are not limited to, phosphate-crosslinked starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, starch acetate, starch octenyl succinate, soybean polysaccharides, resistant dextrin, polydextrose, carboxymethyl starch, sodium carboxymethyl starch, hydroxypropyl starch, psyllium seed gum, macrophomopsis gum, agar, gelatin, alginic acid, alginates, pullulan, curdlan, gum ghatti, galactan arabic, karaya gum, furcellan, chitin, and welan gum. Preferably, the "water-soluble gelling agent" in the present invention includes carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum, and more preferably includes carboxymethylcellulose (CMC), κ-carrageenan, λ-carrageenan, glucomannan, xanthan gum, and guar gum. Any water-soluble gelling agent may be used alone, or different water-soluble gelling agents may be used in combination, and an appropriate one may be selected and used depending on the application mode of the present invention.

[0044] The dispersion composition of the present invention can contain a water-soluble gelling agent in any amount that allows the hydrophobic protein to be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the amount can be appropriately set by a person skilled in the art depending on the type of water-soluble gelling agent used. For example, the content of the water-soluble gelling agent in 100% by mass of the dispersion composition is 0.05% by mass or more, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more, and the upper limit is not particularly limited, but can be, for example, 10% by mass or less, 5% by mass or less, 3% by mass or less, or 2% by mass or less. The range of the amount of the water-soluble gelling agent in the dispersion composition of the present invention can be expressed using two numerical values ​​selected from the lower limit and upper limit numerical values, respectively, and for example, the water-soluble gelling agent can be contained in the dispersion composition of the present invention in an amount appropriately selected from the ranges of 0.05% by mass to 10% by mass, 0.1% by mass to 5% by mass, 0.3% by mass to 3% by mass, or 0.5% by mass to 2% by mass. By setting the amount of the water-soluble gelling agent in the dispersion composition of the present invention within the above range, the hydrophobic protein can be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the dispersion composition of the present invention can be provided with good dispersion stability such that no aggregation or precipitation of the hydrophobic protein is confirmed by visual inspection, which is preferable.

[0045] In the present invention, water can be used in any form. It may be formulated in the form of water itself, and / or, when the hydrophobic protein is accompanied by water, or when the cyclodextrin and / or the water-soluble gelling agent are used in the form of an aqueous solution, it may be in the form of water contained therein. In such cases, the formulation of the hydrophobic protein and / or the aqueous solution can also serve to incorporate water.

[0046] The dispersion composition of the present invention can contain water in any amount that allows the hydrophobic protein to be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the amount can be appropriately set by a person skilled in the art. In addition, the amount of water in the dispersion composition of the present invention can be adjusted to make the dispersion composition of the present invention in a liquid form or a semi-solid / semi-liquid form such as jelly, gel, or sol. For example, when the dispersion composition of the present invention has a liquid form, the content of water in 100% by mass of the dispersion composition is 50% by mass or more, 60% by mass or more, more than 68% by mass, or 70% by mass or more, and the upper limit is not particularly limited, but can be, for example, 90% by mass or less, 85% by mass or less, 80% by mass or less, or 75% by mass or less. The range of the amount of water in the dispersion composition of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper numerical values, respectively. For example, the dispersion composition of the present invention can contain water in an amount appropriately selected from the ranges of 50% by mass to 90% by mass or less, 60% by mass to 90% by mass or less, more than 68% by mass to 90% by mass or less, 70% by mass to 85% by mass, 70% by mass to 80% by mass, or 70% by mass to 75% by mass.

[0047] Alternatively, when the dispersion composition of the present invention has a semi-solid / semi-liquid form, the water content in the dispersion composition 100% by mass is 40% by mass or more, 60% by mass or more, or 80% by mass or more, and the upper limit is not particularly limited, but can be, for example, 95% by mass or less, 90% by mass or less, or 85% by mass or less. The range of the amount of water in the dispersion composition can be expressed using two numerical values ​​selected from the lower and upper numerical values, respectively, and for example, the dispersion composition can contain water in an amount appropriately selected from the range of 40% by mass to 95% by mass, 60% by mass to 90% by mass, or 80% by mass to 85% by mass.

[0048] By setting the amount of water in the dispersion composition of the present invention to fall within the above range, the hydrophobic protein can be uniformly dispersed in the dispersion composition when mixed with other raw materials, and the dispersion composition of the present invention can be provided with good dispersion stability such that no aggregation or precipitation of the hydrophobic protein is confirmed by visual inspection, which is preferable.

[0049] The dispersion composition of the present invention may further contain an emulsifier as necessary, as long as it does not impair the effects of the present invention.In the present invention, the "emulsifier" can be one that is generally used in the manufacture of food and beverages and cosmetics, and examples of such emulsifiers include, for example, glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyglycerin-modified silicone oils, lecithins, saponins, phosphoproteins, and nonionic surfactants such as polyoxyethylene alkyl ethers, polyoxyethylene alkyl amines, and alkyl alkanolamides, but are not limited thereto.Emulsifiers may be used alone or in combination with different emulsifiers, and appropriate ones may be selected and used depending on the application mode of the present invention.

[0050] The dispersion composition of the present invention can contain an emulsifier in any amount that does not impair the effects of the present invention, and can be appropriately set by a person skilled in the art. For example, the content of the emulsifier in 100% by mass of the dispersion composition is 0.05% by mass or more, 0.1% by mass or more, or 0.5% by mass or more, and the upper limit is not particularly limited, but can be, for example, 5% by mass or less, 3% by mass or less, or 1% by mass or less. The range of the amount of the emulsifier in the dispersion composition of the present invention can be expressed using two numerical values ​​selected from the lower limit and upper limit numerical values, and for example, the dispersion composition of the present invention can contain the emulsifier in an amount appropriately selected from the range of 0.05% by mass to 5% by mass or less, 0.1% by mass to 3% by mass or less, or 0.5% by mass to 1% by mass.

[0051] Alternatively, in the dispersion composition of the present invention, the hydrophobic protein can be uniformly dispersed in the dispersion composition by using the hydrophobic substance, cyclodextrin, water-soluble gelling agent, and water in combination, and the dispersion composition of the present invention can be imparted with good dispersion stability in which aggregation or precipitation of the hydrophobic protein is not visually confirmed, so in addition to these, the dispersion composition may be substantially free of the emulsifier. In the present invention, "substantially free of emulsifier" means that the emulsifier is not contained in the dispersion composition of the present invention in a form that exerts an emulsifying effect, and does not mean that no emulsifier is contained at all. Preferably, the dispersion composition of the present invention does not contain the emulsifier.

[0052] The dispersion composition of the present invention may further contain, as necessary, ingredients (hereinafter referred to as "other ingredients") that are commonly used in the manufacture of food, beverages, and cosmetics, as appropriate, within the scope of not impairing the effects of the present invention. Examples of such other ingredients include, but are not limited to, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, preservatives, antibacterial agents, preservatives, antioxidants, UV absorbers, flavors, sweeteners, taste components, acidulants, seasonings, moisturizers, colorants, pigments, dyes, pigments, lubricants, plasticizers, solvents, dissolution aids, isotonicity agents, flavorings, pH adjusters, chelating agents, organic acids (citric acid, malic acid, tartaric acid, lactic acid, glutathione, etc.), vitamins (vitamin A, vitamin B, ascorbic acid, vitamin C, vitamin D, vitamin H, pantothenic acid, etc.), surfactants, etc.

[0053] The form of the dispersion composition of the present invention is not particularly limited, and may be in the form of a liquid having the above water content, or in the form of a semi-solid / semi-liquid form such as a jelly, gel, or sol. Alternatively, the dispersion composition of the present invention may be in the form of a dried body (for example, powder, flakes, etc.) prepared by further reducing the water content. The dried body form can be obtained by obtaining a dispersion composition having the above water content, and then subjecting it to a conventionally known drying means to reduce the water content of the dispersion composition. Examples of such drying means include, but are not limited to, freeze drying, heat drying, air drying, spray drying, drum drying, hot air drying, vacuum drying, etc. The water content of the dispersion composition after being subjected to the drying means is arbitrary and can be appropriately set by a person skilled in the art, and can be, for example, 0% by mass to 15% by mass, 0.1% by mass to 10% by mass, 0.5% by mass to 5% by mass, or 0.5% by mass to 1% by mass. The dispersion composition of the present invention after being subjected to the drying means can be reconstituted into a liquid form or a semi-solid / semi-liquid form by adding water or hot water so as to have the above-mentioned specified water content, and mixing and stirring.

[0054] The dispersion composition of the present invention is preferably provided as a food and drink composition, food and drink additive, nutritional supplement, functional food, animal feed composition, or animal feed additive containing a hydrophobic protein, preferably royal jelly, which can be provided as or added to, for example, beverages, jelly beverages, etc. (but is not limited to these).

[0055] Alternatively, the dispersion composition of the present invention is preferably provided as a cosmetic composition or cosmetic additive containing a hydrophobic protein, preferably royal jelly, which can be provided as, for example, a lotion, skin lotion, beauty essence, milky lotion, cream, pack, beauty essence, face wash, basic skin care product, makeup cosmetic, hair care product, body soap, bath additive, etc. (not limited to these) or by being added thereto.

[0056] The dispersion composition of the present invention is preferably provided in a container-packed form. The container for storing the dispersion composition of the present invention can be appropriately selected from containers generally used as containers for food, beverages, and cosmetics, and is not particularly limited. Examples of the container include polyethylene terephthalate (PET) containers, metal can containers, glass containers, resin film containers, metal film containers, and pouch containers. The form of the container is not particularly limited. The capacity of the container is not particularly limited, and can be, for example, 5 to 500 mL (typically 5 mL, 10 mL, 50 mL, 100 mL, 150 mL, 180 mL, 200 mL, 250 mL, 300 mL, 350 mL, 400 mL, 450 mL, or 500 mL), preferably 5 to 200 mL.

[0057] The dispersion composition of the present invention comprises: The hydrophobic substance and the hydrophobic protein are mixed and stirred (step (1)), and then The obtained composition is further mixed with cyclodextrin and a water-soluble gelling agent and stirred (step (2)). It can be produced by Water is added and stirred in step (1) or step (2), or in both steps, and may be in the form of water itself, and / or in the case where the hydrophobic protein is accompanied by water, or in the case where the cyclodextrin and / or the water-soluble gelling agent are used in the form of an aqueous solution, the water may be in the form of water contained therein. Preferably, water is added and stirred in step (2), and the form of the water is preferably an aqueous solution containing the cyclodextrin and / or the water-soluble gelling agent, and more preferably an aqueous solution containing the cyclodextrin and the water-soluble gelling agent.

[0058] In step (1), the components of water (if present), hydrophobic substance, and hydrophobic protein may all be mixed and stirred together, or each component may be added separately or in any combination sequentially (in any order) and mixed and stirred.

[0059] In step (1), it is believed that by combining the hydrophobic substance and the hydrophobic protein and stirring and mixing them, the hydrophobic protein is covered with the hydrophobic substance.

[0060] In step (2), the components of the composition containing a hydrophobic substance and a hydrophobic protein formed in step (1), water (if present), cyclodextrin, and water-soluble gelling agent may all be mixed and stirred together, or each component may be added separately or in any combination sequentially (in any order) and mixed and stirred. Preferably, the cyclodextrin and / or the water-soluble gelling agent are in the form of an aqueous solution. More preferably, the cyclodextrin and the water-soluble gelling agent are in the form of an aqueous solution, which may be separate aqueous solutions or both may be contained in a single aqueous solution.

[0061] In step (2), the composition is stirred and mixed with water (if present), cyclodextrin, and a water-soluble gelling agent to form a composition in which the hydrophobic protein covered with a hydrophobic substance is dispersed / emulsified in water, and it is believed that the cyclodextrin and water-soluble gelling agent dissolved in water interact with the hydrophobic substance covering the hydrophobic protein. This allows the hydrophobic protein to be uniformly dispersed in the dispersion composition of the present invention, and it is believed that the dispersion composition of the present invention can be endowed with good dispersion stability in which aggregation or precipitation of the hydrophobic protein is not visually confirmed, particularly even after heat treatment, and aggregation or precipitation of the hydrophobic protein is not visually confirmed.

[0062] In the present invention, when an emulsifier and / or the other components are used, these components can be added at any timing as long as the effects of the present invention are not impaired. Preferably, the emulsifier and / or the other components are added to the composition obtained in step (2) and mixed and stirred. This makes it possible to avoid the emulsifier and / or the other components interfering with the interaction between the hydrophobic substance that covers the hydrophobic protein and the cyclodextrin and water-soluble gelling agent dissolved in water, and to obtain a composition having the desired dispersion stability.

[0063] The dispersion composition of the present invention obtained by mixing and stirring may be subjected to drying means as necessary. The drying means may be the conventionally known drying means described above, and the water content of the dispersion composition may be appropriately adjusted according to the desired shape. The obtained dried body may be further subjected to crushing, pulverization, or grinding treatment as necessary to form a powder or flakes. The dispersion composition subjected to the drying means may be made into a granulated product by a known granulation method together with an excipient, a lubricant, a binder, a disintegrant, etc. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, and powder coating granulation.

[0064] The produced dispersion composition is preferably filled into a container and / or subjected to a heat sterilization treatment.

[0065] Heat sterilization may be performed before or after filling the dispersion composition into a container, or before or after filling the container.Typically, the heat sterilization is performed after filling and sealing the dispersion composition into a container (post-sterilization), and the heat sterilization is performed in advance, and the dispersion composition is filled and sealed into a container while maintaining the temperature of the heat sterilization, and the container is sterilized (hot pack sterilization).The heat sterilization can be appropriately performed under conditions that can ensure the required sterilization value by a method generally used for the dispersion composition.

[0066] The present invention will be described below with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0067] 1. Preparation of Fresh Royal Jelly Dispersion Composition According to the compositions in Tables 1-1, 1-2, and 1-3 below, fresh royal jelly as a hydrophobic protein and fats and oils as a hydrophobic substance were mixed and stirred (step 1), and then water, cyclodextrin, a water-soluble gelling agent, and other raw materials were mixed and stirred (step 2), to obtain liquid dispersion compositions.

[0068] Stirring was carried out using a Polytron homogenizer, with stirring in step 1 being carried out at 5,000 rpm for 1 minute and stirring in step 2 being carried out at 10,000 rpm for 1 minute.

[0069] An emulsifier (sucrose stearate (Ryoto Sugar Ester S-1170 (manufactured by Mitsubishi Chemical Foods Corporation)) was added in step 1 (Comparative Example 7) or mixed after completion of step 2 (Example 21).

[0070] In the table, the amount of each component is shown in mass %, with the amount of the obtained liquid dispersion composition being 100 mass %.

[0071] 2. Evaluation of Dispersion Stability (I) The liquid dispersion composition (100 mL) prepared above was heated in a microwave oven (600 W), and after boiling was confirmed, it was heated for 30 seconds, removed, and left to stand at room temperature for 10 minutes. Thereafter, the dispersion stability of the dispersion composition was visually evaluated based on the following criteria. ○: No precipitate or aggregates were observed ×: Precipitates or aggregates are observed

[0072] 3.Results The evaluation results of the dispersion stability of the liquid dispersion compositions prepared as above are shown in the following Tables 1-1, 1-2 and 1-3.

[0073] [Table 1-1]

[0074] [Table 1-2]

[0075] [Table 1-3]

[0076] In the liquid dispersion compositions (Examples 1 to 21) containing fresh royal jelly, fats and oils, cyclodextrin, and a water-soluble gelling agent, the fresh royal jelly was uniformly dispersed even after heating, and no precipitate or aggregate was observed. On the other hand, in the compositions (Comparative Examples 1 to 5) not containing any or all of the fats and oils, cyclodextrin, and water-soluble gelling agent, precipitate or aggregate of the fresh royal jelly was generated after heating, and the uniform dispersion could not be maintained (FIG. 1).

[0077] Furthermore, it was confirmed that a liquid dispersion composition comprising fats and oils, cyclodextrin, and a water-soluble gelling agent can contain less than 20% by mass of fresh royal jelly without producing precipitates or agglomerates even after heating (comparison of Comparative Example 6 with Examples 1, 10, and 11), and that a large amount of fresh royal jelly can be contained without compromising dispersion stability even after heating, compared to conventionally known beverages containing fresh royal jelly.

[0078] In addition, in the production of a liquid dispersion composition containing raw royal jelly, oils and fats, cyclodextrin, and a water-soluble gelling agent, it was confirmed that if an emulsifier is added before the formation of the dispersion composition, the resulting composition generates precipitates or aggregates of raw royal jelly after heating, and cannot maintain a uniform dispersion (comparison between Comparative Example 7 and Example 21). This result suggests that by combining and stirring raw royal jelly and oils and fats (step 1), the raw royal jelly is covered with oils and fats, and by combining water, cyclodextrin, a water-soluble gelling agent, etc., and stirring (step 2), a composition is formed in which the raw royal jelly covered with oils and fats is dispersed / emulsified in water, and that an interaction occurs between the oils and fats covering the raw royal jelly and the cyclodextrin and water-soluble gelling agent dissolved in water, and it is believed that this achieves high dispersion stability without generating precipitates or aggregates of raw royal jelly even after heating. If an emulsifier is added before the formation of the dispersion composition, it is believed that the interaction between the oil and the cyclodextrin dissolved in water and the water-soluble gelling agent is hindered, making it impossible to achieve the desired dispersion stability.

[0079] 4. Evaluation of Dispersion Stability (II) The liquid dispersion compositions prepared as above, Example 1, Comparative Example 4, and Comparative Example 5, were heated under the heating conditions AD listed in Table 2 below, and then the dispersion stability of the fresh royal jelly in each composition was visually evaluated based on the same criteria as those listed in "2. Evaluation of dispersion stability (I)" above.

[0080] In heating condition AC, each dispersion composition (100 mL) was placed in a beaker and heated in a water bath under specified conditions, and then allowed to stand at room temperature for 2 hours before being subjected to evaluation.

[0081] In heating condition D, each dispersion composition (100 mL) was placed in a retort pouch, heated under specified conditions in a retort sterilizer, cooled, and then transferred from the retort pouch to a beaker and allowed to stand at room temperature for 1 hour before being subjected to evaluation.

[0082] The evaluation results of the dispersion stability of the liquid dispersion compositions (Example 1, Comparative Example 4, and Comparative Example 5) subjected to the heating conditions AD are shown in Table 2 below.

[0083] [Table 2]

[0084] In the composition containing raw royal jelly, fats and oils, cyclodextrin, and a water-soluble gelling agent (Example 1), the raw royal jelly was uniformly dispersed and no precipitate or aggregate was observed after any of the heating conditions. On the other hand, in the raw royal jelly-containing composition not containing any of fats and oils, cyclodextrin, and a water-soluble gelling agent (Comparative Example 5) and the raw royal jelly-containing composition containing fats and oils but not containing cyclodextrin and a water-soluble gelling agent (Comparative Example 4), precipitate or aggregate of raw royal jelly was generated and uniform dispersion could not be maintained after any of the heating conditions.

[0085] These results confirmed that a liquid dispersion composition containing fresh royal jelly, oils and fats, cyclodextrin, and a water-soluble gelling agent can maintain dispersion stability even when subjected to high-temperature and long-term heating conditions, and that the dispersion composition can also be subjected to heat treatment processes (e.g., heat sterilization treatment, etc.) commonly used in the production of food, beverages, and cosmetics.

[0086] 5. Sensory evaluation of bitterness Four expert panelists put 1 to 3 mL of the liquid dispersion compositions prepared above in Example 1, Comparative Example 4, and Comparative Example 5 into their mouths and evaluated the harshness (astringency) caused by fresh royal jelly. In the evaluation, the harshness value of a 5% by mass aqueous solution of fresh royal jelly was set as "5", and the evaluation was made on a 5-point scale from 1 to 5.

[0087] The results of the sensory evaluation of the liquid dispersion compositions (Example 1, Comparative Example 4, and Comparative Example 5) are shown in Table 3 below.

[0088] [Table 3]

[0089] In the composition (Comparative Example 5) in which granulated sugar and citric acid were added to raw royal jelly alone, the bitter taste derived from raw royal jelly was felt. This result shows that the bitter taste derived from raw royal jelly cannot be suppressed by simply adding general taste components to raw royal jelly.

[0090] On the other hand, in the composition containing fresh royal jelly, fats and oils, cyclodextrin, and a water-soluble gelling agent (Example 1), the bitter taste derived from the fresh royal jelly was hardly felt. In contrast, when the cyclodextrin and water-soluble gelling agent were not contained (Comparative Example 4), the same bitter taste as in Comparative Example 5 was felt.

[0091] From the above results, it was confirmed that the dispersion composition obtained by mixing and stirring raw royal jelly with water, oil, cyclodextrin, and a water-soluble gelling agent has excellent dispersion stability, in which the raw royal jelly contained therein is uniformly dispersed without causing aggregation, precipitation, etc., and in particular, that the dispersion composition has excellent dispersion stability, in which no aggregation, precipitation, etc. occurs, even after being subjected to heat treatment, and even when the amount of raw royal jelly contained therein is relatively large.

[0092] Furthermore, it was confirmed that when the dispersion composition was ingested, the characteristic harsh taste of fresh royal jelly was hardly noticeable.

[0093] It has been confirmed that the dispersion composition of the present invention, which has these characteristics, can be subjected to a manufacturing method including a heating step, which could not be applied to conventional products containing fresh royal jelly, and also enables the production of compositions containing a large amount of fresh royal jelly, which could not be achieved conventionally due to problems with dispersion stability and harsh taste. Therefore, the present invention is expected to contribute to the development of new products containing fresh royal jelly that have not been available before.

Claims

1. A hydrophobic protein dispersion composition comprising a hydrophobic protein, water, a hydrophobic substance, a cyclodextrin, and a water-soluble gelling agent.

2. The dispersion composition of claim 1 , wherein the hydrophobic protein is royal jelly.

3. The dispersion composition of claim 1 , wherein the hydrophobic material is an oil or fat.

4. 2. The dispersion composition according to claim 1, wherein the water-soluble gelling agent is at least one selected from the group consisting of carboxymethylcellulose (CMC), κ-carrageenan, λ-carrageenan, glucomannan, xanthan gum, and guar gum.

5. 3. The dispersion composition of claim 2, comprising the royal jelly in an amount of less than 20% by weight.

6. The dispersion composition of claim 1 further comprising an emulsifier.

7. 10. The dispersion composition of claim 1 having a liquid or semi-solid / semi-liquid form.

8. 2. The dispersion composition of claim 1, wherein the composition is a food or beverage composition, a food or beverage additive, a nutritional supplement, a functional food, an animal feed composition, an animal feed additive, a cosmetic composition, or a cosmetic additive.

9. A method for producing a hydrophobic protein dispersion composition, comprising the following steps (1) and (2): (1) mixing a hydrophobic substance and a hydrophobic protein together; and (2) A step of further mixing cyclodextrin and a water-soluble gelling agent with the mixture obtained in the step (1) and stirring the mixture, Step (1) or step (2), or both steps, may include combining water and stirring.

10. The method according to claim 9, further comprising the step of: (3) combining and stirring the mixture obtained in step (2) with an emulsifier.

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