# US 2008/0187639 A1 · Pelletization method for raw royal jelly

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- Number: US 2008/0187639 A1
- Document ID: US20080187639A1
- Status: Published application
- Kind: A1
- Application number: 12/011,723
- Filed: 2008-01-29
- Published: 2008-08-07
- Earliest claimed: 2007-02-02
- Assignees: M.Foods Corporation
- Inventors: Nisaburo Kawashima
- Web page: https://patentgrep.com/patent/US20080187639A1

## CPC

- A23L 33/10: using additives (addition of substantially indigestible substances A23L33/21)
- A23L 21/20: Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)
- A23P 10/20: Agglomerating; Granulating; Tabletting
- A23P 10/25: Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS

## Abstract

An objective of the present invention is to enable 100% assimilation of all the nutritional components of raw royal jelly, by manufacturing pelletized royal jelly of a predetermined granule size distribution that is easy to ingest, which can be preserved at room temperature and pressure. The pelletization method for raw royal jelly in accordance with the present invention comprises the steps of preparing raw royal jelly; mixing the raw royal jelly with a predetermined partially alphatized starch at a predetermined mixture ratio, at room temperature and pressure but without heating; pelletizing the resultant product at room temperature and pressure but without heating; and dehydrating the resultant product at room temperature and pressure to a predetermined moisture, in order to create pelletized royal jelly having a predetermined granule size distribution.

## Claims

### Claim 1

A pelletization method for raw royal jelly, the method comprising the steps of:
preparing raw royal jelly;
mixing said raw royal jelly at room temperature and pressure but without heating with a partially alphatized starch that remains in the form of starch particles and also has a degree of water retention of 3 to 6 ml/g, at a mixing ratio of said raw royal jelly with respect to said partially alphatized starch of 0.1 to 4.0, in order to create a royal jelly mixture as an absolute dehydrated weight ratio;
pelletizating said royal jelly mixture at room temperature and pressure but without heating, in order to create an intermediate pelletized royal jelly product from said royal jelly mixture; and
dehydrating said pelletized royal jelly intermediate product at room temperature and pressure, but without heating, to a moisture content of 3 to 15% by weight, in order to create a pelletized royal jelly product having a predetermined granule size distribution that is easy to ingest.

### Claim 2

A pelletization method for raw royal jelly, the method comprising the steps of:
preparing raw royal jelly;
mixing and pelletization involving mixing said raw royal jelly at room temperature and pressure but without heating with a partially alphatized starch that remains in the form of starch particles and also has a degree of water retention of 3 to 6 ml/g, at a mixing ratio of said raw royal jelly with respect to said partially alphatized starch of 0.1 to 4.0, in order to create a royal jelly mixture as an absolute dehydrated weight ratio, and simultaneously pelletizating said royal jelly mixture at room temperature and pressure but without heating, in order to create an intermediate pelletized royal jelly product from said royal jelly mixture; and
dehydrating said pelletized royal jelly intermediate product at room temperature and pressure, but without heating, to a moisture content of 3 to 15% by weight, in order to create a pelletized royal jelly product having a predetermined granule size distribution that is easy to ingest.

### Claim 3 (depends on 1)

The pelletization method according to claim 1, wherein said degree of water retention is 3 to 5 ml/g.

### Claim 4 (depends on 1)

The pelletization method according to claim 1, wherein said mixture ratio is 0.2 to 0.9.

### Claim 5 (depends on 1)

The pelletization method according to claim 1, wherein during said step of mixing or said mixing and pelletization step, raw royal jelly is added first, followed by partially alphatized starch.

### Claim 6 (depends on 2)

The pelletization method according to claim 2, wherein said degree of water retention is 3 to 5 ml/g.

### Claim 7 (depends on 2)

The pelletization method according to claim 2, wherein said mixture ratio is 0.2 to 0.9.

### Claim 8 (depends on 2)

The pelletization method according to claim 2, wherein during said step of mixing or said mixing and pelletization step, raw royal jelly is added first, followed by partially alphatized starch.