JPH0466544B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a propolis food composition and a method for producing the same. [Prior art] Propolis is a combination of secondary metabolites such as flavonoids and phenols produced by flowering plants such as poplar and pine, collected by arthropods such as bees, and waxes produced by arthropods. It has been empirically known for a long time as an antibacterial substance and a health-promoting substance. Currently, this propolis is available in Brazil, the United States, China,
It is commercially collected from beehives in Western and Eastern European countries. Propolis is too hard to eat as it is, so generally, the ethyl alcohol-soluble propolis component obtained by extracting propolis with ethyl alcohol is added to various foods and drinks in the form of an ethyl alcohol solution. There is. [Problems to be Solved by the Invention] However, the current ethyl alcohol solution type propolis food compositions have the following problems. 1. Since the ethyl alcohol-soluble propolis component is hydrophobic, when the product is diluted with water, the particles of the ethyl alcohol-soluble propolis component aggregate, become coarse or lumpy, and are unevenly dispersed. This causes difficulty in digestion and absorption after drinking, and the insoluble substances in the aqueous beverage adhere to the container used, making it time-consuming to clean the container used. 2. When drinking, the ethyl alcohol-soluble propolis component comes into direct contact with the oral mucosa, resulting in strong irritation. 3. Not suitable as food for people with ethyl alcohol allergy. Therefore, an object of the present invention is to provide a propolis food composition that solves the problems 1), 2), and 3) above, and a method for producing the same. [Means for Solving the Problems] The present invention has been made to achieve the above object, and the propolis food composition of the first invention comprises a monohydric alcohol-soluble propolis component, a plurality of propolis components capable of hydrogen bonding, It contains an OH group-containing medium and a polyol/fatty acid ester type surfactant, and when the total amount of the propolis component and the OH group-containing medium is 100 parts by weight, the polyol/fatty acid ester type surfactant is contained in an amount of 0.01 to 25 parts by weight. It is characterized by containing part by weight. Further, a method for producing a propolis food composition according to a second invention is a method for producing a propolis food composition according to the first invention, and includes a monohydric alcohol extract of propolis or a propolis food composition obtained from the monohydric alcohol extract. Including the step of mixing and stirring a monohydric alcohol-soluble propolis component in a plurality of OH group-containing media capable of hydrogen bonding, in which a polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed. It is characterized by: The propolis food composition of the third invention includes a plurality of OH group-containing medium-soluble propolis components capable of hydrogen bonding, the OH group-containing medium, and a polyol/fatty acid ester surfactant, and the propolis component and The total amount of the above OH group-containing medium
It is characterized in that it contains 0.01 to 25 parts by weight of the polyol/fatty acid ester surfactant based on 100 parts by weight. Furthermore, the method for producing the propolis food composition of the fourth invention is the method for producing the propolis food composition of the third invention, in which the polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed, and hydrogen Propolis is present in a plurality of OH group-containing media that can be bonded, and mixed and stirred at a temperature of 50°C or higher and 100°C or lower, and a solution of propolis components soluble in the OH group-containing medium and the OH group A solution of propolis components soluble in the OH group-containing medium is obtained by separating the propolis residue from the propolis food composition stock solution. The method is characterized in that it includes a step of obtaining. First, to explain the propolis food composition of the first invention, this propolis food composition includes:
The essential components include a monohydric alcohol-soluble propolis component, a medium containing multiple OH groups capable of hydrogen bonding, and a polyol/fatty acid ester surfactant. Among these, the first essential component, the monohydric alcohol-soluble propolis component, is preferably an ethyl alcohol-soluble propolis component, since ethyl alcohol is the most typical monohydric alcohol. This ethyl alcohol-soluble propolis component is
It can be obtained by extracting the soluble components of propolis using ethyl alcohol by a conventionally known method, separating the ethyl alcohol containing the soluble components from the insoluble components, and then removing the ethyl alcohol by transpiration. Alternatively, the ethyl alcohol-soluble propolis component may be obtained by using an ethyl alcohol solution containing the ethyl alcohol-soluble propolis component as a raw material and removing the ethyl alcohol by evaporation during the production process of the propolis food composition. In the above example, ethyl alcohol was used as the monohydric alcohol, but methyl alcohol etc. can be used as long as it can be removed by transpiration during the process of obtaining the monohydric alcohol-soluble propolis component or the process of manufacturing the target propolis food composition. Other monohydric alcohols can also be used. Furthermore, the second essential component, which is a medium containing multiple OH groups capable of hydrogen bonding, dissolves the polyol/fatty acid ester surfactant, which is the third essential component, which will be described later, and exhibits its own association state. Even if the obtained liquid is not a liquid itself, it can become a liquid having the above-mentioned properties during the manufacturing process of the propolis food composition. Like this OH
Group-containing media include glycerin, ethylene glycol, diethylene glycol, propylene glycol, dipropylene glycol, alkylene oxide adducts of glycerin, alkylene oxide adducts of ethylene glycol, alkylene oxide adducts of propylene glycol, glucono delta lactone, D- Representative examples include xylose, D-sorbitol solution, gluconic acid solution, sucrose aqueous solution, and water. Note that the OH group-containing medium used in the propolis food composition of the first invention may be one type or a mixture of two or more types. The third essential component, a polyol/fatty acid ester surfactant, is homogeneously dissolved or stably dispersed in the medium containing multiple OH groups capable of hydrogen bonding to form micelles, and is soluble in hydrophobic monohydric alcohol. The propolis components can be incorporated therein by a micellar catalytic mechanism to achieve complex stabilization.
Such polyol/fatty acid ester surfactants include glycerin = monolaurate, glycerin =
Fatty acid esters of glycerin such as monopalmitate, glycerin monostearate, glycerin monooleate, glycerin monolinolate, glycerin monoricinolate, diglycerin monolaurate, diglycerin monopalmitate, diglycerin monostearate, diglycerin = monooleate,
diglycerin monolinolate, diglycerin monoricinolate, tetraglycerin monolaurate, tetraglycerin dilaurate, tetraglycerin monopalmitate, tetraglycerin dipalmitate, tetraglycerin monostearate, tetraglycerin distearate, tetraglycerin monooleate , tetraglycerin dioleate,
Tetraglycerin monolinolate, tetraglycerin dilinolate, tetraglycerin
Monoricinolate, Tetraglycerin diricinolate, Tetraglycerin monobehenate, Tetraglycerin dibehenate, Pentaglycerin monolaurate, Pentaglycerin dilaurate, Pentaglycerin monopalmitate, Pentaglycerin dipalmitate, Pentaglycerin monostearate, Pentaglycerin distearate , pentaglycerin = monooleate, pentaglycerin =
Dioleate, pentaglycerin monolinolate, pentaglycerin dilinolate, pentaglycerin monoricinolate, pentaglycerin diricinolate, pentaglycerin
Monobehenate, pentaglycerin dibehenate, decaglycerin monolaurate, decaglycerin dilaurate, decaglycerin
Trilaurate, decaglycerin monopalmitate, decaglycerin dipalmitate, decaglycerin tripalmitate, decaglycerin monostearate, decaglycerin distearate, decaglycerin tristearate, decaglycerin monooleate, decaglycerin diolate , decaglycerin trioleate, decaglycerin monolinolate, decaglycerin dilinolate, decaglycerin trilinolate, decaglycerin monoricinolate, decaglycerin diricinolate, decaglycerin triricinolate, decaglycerin monobehenate, decaglycerin dibehenate, decaglycerin tribehenate, decaglycerin monoisostearate, decaglycerin sesquiisostearate, decaglycerin diisostearate, decaglycerin triisostearate, decaglycerin mono(12-hydroxy)stearate, decaglycerin di(12-hydroxy)stearate - fatty acid esters of polyglycerin such as -hydroxy) stearate, decaglycerin tri(12-hydroxy) stearate, propylene glycol monolaurate, propylene glycol monopalmitate, propylene glycol monostearate, propylene glycol monoole fatty acid esters of propylene glycol, such as propylene glycol monolinolate, propylene glycol monoricinolate, propylene glycol monoisostearate, propylene glycol mono(12-hydroxy) stearate, sorbitan monolaurate, sorbitan
Dilaurate, sorbitan monopalmitate, sorbitan dipalmitate, sorbitan monostearate, sorbitan distearate, sorbitan monooleate, sorbitan dioleate, sorbitan monolinolate, sorbitan dilinolate, sorbitan
Monoricinolate, sorbitan diricinolate, sorbitan monobehenate, sorbitan dibehenate, sorbitan monoisostearate, sorbitan diisostearate, sorbitan mono(12-hydroxy) stearate, sorbitan di(12-hydroxy) stearate, etc. , fatty acid ester of sorbitan, sucrose = monolaurate, sucrose = dilaurate, sucrose = monopalmitate, sucrose = dipalmitate, sucrose = monostearate, sucrose = distearate, sucrose = moreoleate, sucrose = dioleate, Sucrose = monolinolate, sucrose = dilinolate, sucrose = monoricinolate, sucrose = diricinolate, sucrose = monoisostearate, sucrose = diisostearate, sucrose = mono(12-hydroxy)
Stearate, sucrose = di(12-hydroxy)
Examples include fatty acid esters of sucrose such as stearate, lecithins such as soybean oil lecithin, and the like. The polyol/fatty acid ester used in the propolis food composition of the first invention is 1
A single species or two or more species may be used simultaneously. In the propolis food composition of the first invention, the ratio of the monohydric alcohol-soluble propolis component to the total amount of the monohydric alcohol-soluble propolis component and the plurality of OH group-containing media capable of hydrogen bonding is:
The content is preferably 1 to 50 wt%. If the proportion of monohydric alcohol-soluble propolis components is less than 1wt%, it will be difficult to utilize the antibacterial and health-promoting effects of propolis, and if it exceeds 50wt%, the polyol Fatty acid ester surfactant is uniformly dissolved or stably dispersed, and contains multiple molecules capable of hydrogen bonding.
Both are unfavorable from a practical standpoint because it becomes difficult to stably exist the monohydric alcohol-soluble propolis component in the OH group-containing medium and obtain a solution of the monohydric alcohol-soluble propolis component. A particularly preferred ratio of the monohydric alcohol-soluble propolis component is 3 to 3.
It is 35wt%. Furthermore, when the total amount of the monohydric alcohol-soluble propolis component and the plurality of OH group-containing media capable of hydrogen bonding is 100 parts by weight, the amount of the polyol/fatty acid ester surfactant added is 0.01 to 25 parts by weight. limited to the department. The reason for this is that if the amount is less than 0.01 parts by weight, it is not possible to obtain an appropriate solution of the monohydric alcohol-soluble propolis component, and if it exceeds 25 parts by weight, a liquid crystal phase will occur, resulting in non-uniformity during the production of the propolis food composition. This is because both of these methods are undesirable from a practical point of view, as they cause severe gelation. A particularly preferred amount of this surfactant added is 0.05 to 5 parts by weight. The propolis food composition of the first invention contains fillers such as maltose, glucose, dextrin, and gelatin, or storage stabilizers such as sorbic acid, sodium dehydroacetate, and various vitamins as accessory ingredients. However, there is absolutely no problem. The propolis food composition of the first invention can be obtained as shown below based on the method for producing the propolis food composition of the second invention. That is, first, a polyol/fatty acid ester surfactant is added to a plurality of OH group-containing media capable of hydrogen bonding, and the temperature of the OH group-containing medium is preferably set to 15 to 200°C, particularly preferably 15 to 100°C. Mix and stir thoroughly as multiple pieces that can form hydrogen bonds.
A polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed in an OH group-containing medium. Next, a monohydric alcohol extract of propolis obtained by a conventionally known method or a monohydric alcohol extract of propolis obtained by a conventionally known method is added to a medium containing a plurality of OH groups capable of hydrogen bonding, in which a polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed. In the presence of a monohydric alcohol-soluble propolis component obtained from a hydrolic alcohol extract, the temperature of this OH group-containing medium is preferably increased to 15
Mix and stir thoroughly at ~200°C, particularly preferably at 15~100°C. From this, a liquid propolis food composition, which is one form of the propolis food composition of the first invention, can be obtained. Thereafter, a filler or a preservative may be added as necessary to form a propolis food composition in the form of candy, starch syrup, jelly, or the like. In addition, when the monohydric alcohol extract of propolis is present in a medium containing multiple OH groups capable of hydrogen bonding and in which polyol/fatty acid ester surfactants are uniformly dissolved or stably dispersed,
By raising the temperature of the OH group-containing medium to a temperature higher than the boiling point of the monohydric alcohol, the monohydric alcohol can be easily removed by transpiration out of the system. Next, to explain the propolis food composition of the third invention, this propolis food composition includes:
The propolis food composition of the first invention differs from the propolis food composition of the first invention in that it contains a propolis component soluble in a plurality of OH group-containing media capable of hydrogen bonding instead of a monohydric alcohol-soluble propolis component. 2
essential components of the species, i.e., multiple
The OH group-containing medium and the polyol/fatty acid ester surfactant are the same as in the propolis food composition of the first invention. Therefore, only the propolis components soluble in the OH group-containing medium will be described here. This OH group-containing medium-soluble propolis component is a mixture of propolis pieces or propolis powder, in which a polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed, and which is capable of hydrogen bonding.
It can be obtained by making it exist in an OH group-containing medium and mixing and stirring at a temperature of 50 to 100°C. The propolis food composition of the third invention may also contain the fillers and storage stabilizers exemplified in the propolis food composition of the first invention as accessory ingredients. The propolis food composition of the third invention can be obtained as shown below based on the method for producing the propolis food composition of the fourth invention. That is, first, in the same manner as the method for producing the propolis food composition of the second invention, a polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed in a medium containing a plurality of OH groups capable of hydrogen bonding. Next, the temperature of multiple OH group-containing media capable of hydrogen bonding, in which the polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed, is increased to 50 to 100°C.
℃, preferably 60 to 75℃, and thoroughly mix and stir the propolis at the same temperature to soften and micronize the propolis, as well as contact with this OH group-containing medium. , applicable
The OH group-containing medium-soluble propolis component is extracted and solubilized to obtain a propolis food composition stock solution containing a solution of the OH group-containing medium-soluble propolis component and a propolis residue insoluble in the OH group-containing medium. After that, perform tilt filtration or suction filtration using a filter cloth, wire mesh, etc. in the same temperature range to
By separating the propolis residue insoluble in the OH group-containing medium, a solution of propolis components soluble in the OH group-containing medium is obtained. From this, a liquid propolis food composition, which is one form of the propolis food composition of the third invention, can be obtained. Thereafter, a filler or a storage stabilizer may be added as necessary to form a propolis food composition in the form of candy, starch syrup, jelly, or the like. In addition, in the method for producing a propolis food composition of the fourth invention, the polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed.
The temperature of the medium containing a plurality of OH groups capable of hydrogen bonding is limited to 50 to 100°C. The reason for this is that if the temperature is below 50°C, the micelle catalytic effect will be extremely reduced, making it difficult to obtain a solution of the OH group-containing medium-soluble propolis component;
If the temperature exceeds ℃, it becomes difficult to stably exist the OH group-containing medium-soluble propolis component in the micelles, and it also induces thermal decomposition of the OH group-containing medium-soluble propolis component, which are both unfavorable in practical terms. It is from. [Function] In the propolis food composition of the present invention, the polyol/fatty acid ester surfactant associates in a plurality of OH group-containing media capable of hydrogen bonding to form micelles, and is soluble in monohydric alcohol. The propolis component or the OH group-containing medium-soluble propolis component is dissolved in micelles formed by the polyol/fatty acid ester surfactant. Therefore, when the propolis food composition of the present invention is added to water or an aqueous beverage, micelles in which the monohydric alcohol-soluble propolis component or the OH group-containing medium-soluble propolis component is dissolved are combined with water or an aqueous beverage. An iceberg is formed between the free water inside and the medium containing multiple OH groups that can form hydrogen bonds, and the micelles have a dilution process in which they become compatible with and mix with the free water outside, resulting in stable dispersion. do. Therefore, the monohydric alcohol-soluble propolis component or the OH group-containing medium-soluble propolis component can be stably dispersed in water or an aqueous beverage without causing coarsening or clumping. Further, the monohydric alcohol-soluble propolis component or the OH group-containing medium-soluble propolis component has a monomolecular film of the surfactant adsorbed in micelles formed by the polyol/fatty acid ester surfactant. Since it is dissolved, the irritation when drinking can be reduced. Furthermore, after drinking, the surfactant effect of the polyol/fatty acid ester surfactant promotes the micronization of the monohydric alcohol-soluble propolis component or the OH group-containing medium-soluble propolis component, so that digestive enzymes and At the same time, it increases the contact area and strengthens the penetration power into the cells, making it easier for digestion and absorption in the body. [Example] Examples of the present invention will be described below along with the results of a panel test. Example 1 A four-necked flask equipped with a stirrer, a thermometer, a dropping funnel, and a vacuum device was equipped with a plurality of hydrogen-bondable
95 parts by weight of glycerin as an OH group-containing medium and 1 part by weight of tetraglycerin monooleate as a polyol/fatty acid ester surfactant were charged, and stirred at 40°C for 15 minutes under normal pressure. A glycerin solution in which glycerin monooleate was uniformly dispersed was obtained. Next, 50 parts by weight of a 10 wt% Brazilian propolis ethyl alcohol solution was added dropwise to this glycerin solution with stirring at 40°C under normal pressure, and then heated, and when the temperature reached 80°C, a pressure reducing device was activated. Ta. After that, under the conditions of 80-85℃ and 50-100mmHg,
It took 1 hour to remove 45 parts by weight of ethyl alcohol, resulting in a brown liquid propolis food composition consisting of 5 parts by weight of ethyl alcohol-soluble propolis component, 95 parts by weight of glycerin, and 1 part by weight of tetraglycerin monooleate. was manufactured. Example 2 In a closed container equipped with a stirrer and a thermometer, a mixed solution of 85 parts by weight of glycerin and 10 parts by weight of water as a medium containing multiple OH groups capable of hydrogen bonding, and a polyol/fatty acid ester were added. As a surfactant
1.5 parts by weight of tetraglycerin monooleate were each charged and stirred at 60°C for 30 minutes under normal pressure to obtain a mixture of glycerin and water in which tetraglycerin monooleate was uniformly dispersed. Ta. Next, 15 parts by weight of Brazilian propolis pieces were added to this glycerin and water mixture, and the mixture was heated under normal pressure.
Mixing and stirring was performed at 60 to 70°C for 2 hours, and the Brazilian propolis pieces were brought into contact with the above mixed solution repeatedly to form a solution of propolis components soluble in the mixture of glycerin and water, and a solution of propolis components soluble in the mixture of glycerin and water. A stock solution of a propolis food composition was obtained, which consisted of a mixed solution of and insoluble propolis residue. Thereafter, the obtained propolis food composition stock solution was maintained at 70°C under normal pressure and filtered through a 200-mesh wire mesh to separate the insoluble propolis residue in the propolis food composition stock solution, and the glycerin and water were separated. A dark greenish-brown liquid propolis food composition was produced, which consisted of 5 parts by weight of propolis components soluble in a mixed solution, 85 parts by weight of glycerin, 10 parts by weight of water, and 1.5 parts by weight of tetraglycerin monooleate. Examples 3 to 10 The following is the same as Example 1 or Example 2 except that the types and proportions of the alcohol-soluble propolis component, the medium containing multiple OH groups capable of hydrogen bonding, and the polyol/fatty acid ester surfactant were changed. Eight types of propolis food compositions were produced in the same manner. The compositions, proportions, and manufacturing methods of these eight types of propolis food compositions are listed in Table 1.

[Table] Panel test example 1 Randomly selected from men aged 25 to 50
A total of 10 kinds of propolis food compositions obtained in Examples 1 to 10 and the conventional propolis food composition (ethyl alcohol solution containing 5 wt% of ethyl alcohol-soluble propolis components) were tested on 110 people.
A panel test regarding the ease of eating, texture, and mood the day after drinking was conducted as follows. Ease of eating and texture were determined by adding 15 drops of each propolis food composition to 100 ml of room-temperature water to make an aqueous drink, and having 10 subjects drink each type of aqueous drink. We asked them to answer whether the product was irritating or not, and whether the taste was good or bad. In addition, after investigating the ease of eating and texture, each person was asked to drink the required amount of sake (product name: Gekkeikan, 1st class sake, manufactured by Okura Sake Brewery) and asked questions about their mood the next day after drinking. I got it. As a result, the propolis food composition of the present invention:
Regardless of the concentration of the monohydric alcohol-soluble propolis component or the concentration of the OH group-containing medium-soluble propolis component, it was confirmed that both the ease of eating and texture were superior to conventional propolis food compositions. . Furthermore, it was confirmed that it was also effective in preventing hangovers. This is presumed to be because the propolis food composition of the present invention has better digestibility and absorbability than the conventional propolis food composition, and thus the effective health promoting effect of propolis is improved. Table 2 lists the survey results regarding ease of eating, texture, and mood the day after drinking.

【table】

[Table] Panel test example 2 110 women between the ages of 15 and 45 with symptoms of both pollen allergy and pollen allergy were randomly selected as subjects, and the results obtained in Examples 1 to 10 were A total of 10 types of propolis food compositions and the conventional propolis food composition used in Panel Test Example 1 were tested on the ease of eating, texture, difficulty in cleaning the containers used, and the state of the body after continuous consumption. , I did it as follows. Ease of eating, texture, and difficulty in cleaning containers used were determined by adding 15 drops of each propolis food composition to 100 ml of orange juice (50% fruit juice) to make an aqueous drink. Human subjects were given a drink and asked to answer questions regarding ease of drinking, presence of irritation, taste, and difficulty in cleaning the container used for drinking. In addition, the state of the body after continuous drinking was determined by adding 15 drops of each propolis food composition to 100 ml of orange juice (50% fruit juice), an aqueous drink.
Seed water-based drinking food for 10 subjects 2 times a day
The subjects were asked to drink the water for 10 consecutive days at 8:00 a.m. and 10:00 p.m., and were asked to answer whether they felt their symptoms of allergy to pollen and allergy were getting better after continuous drinking. As a result, the propolis food composition of the present invention:
Regardless of the concentration of monohydric alcohol-soluble propolis components or the concentration of OH group-containing medium-soluble propolis components, conventional propolis was found to be superior in terms of ease of eating, texture, and ease of cleaning of used containers. It was confirmed that it is superior to food compositions. Furthermore, when people drank the propolis food composition of the present invention for 10 consecutive days, more people suffered from japonica and pollen allergies than when they drank the conventional propolis food composition for 10 consecutive days. I feel that my symptoms are getting better. This is presumed to be because the propolis food composition of the present invention has better digestibility and absorbability than conventional propolis food compositions, which improves the antibacterial and health-promoting effects of propolis. Table 2 shows a list of survey results regarding ease of eating, texture, difficulty in cleaning the container used, and physical condition after continuous drinking.

【table】

[Table] [Effects of the Invention] As explained above, according to the present invention, it is possible to obtain a propolis food composition that is easy to eat and has excellent texture, and the container used for drinking is easy to clean. Therefore, a propolis food composition with improved digestibility and absorbability can be obtained. In addition, it can be easily consumed even by people who are allergic to ethyl alcohol. Therefore, by implementing the present invention, many people can easily and fully utilize the antibacterial and health-promoting effects of propolis.

Claims (1)

[Claims] 1. A monohydric alcohol-soluble propolis component, a plurality of OH group-containing media capable of hydrogen bonding, and a polyol/fatty acid ester surfactant, the total amount of the propolis component and the OH group-containing medium of
A propolis food composition containing 0.01 to 25 parts by weight of the polyol/fatty acid ester surfactant based on 100 parts by weight. 2 A monohydric alcohol extract of propolis or a monohydric alcohol-soluble propolis component obtained from the monohydric alcohol extract is mixed with a polyol/fatty acid ester surfactant that is uniformly dissolved or stably dispersed and capable of hydrogen bonding. 2. The method for producing a propolis food composition according to claim 1, comprising the step of mixing and stirring the propolis in a medium containing OH groups. 3. Contains a propolis component soluble in a plurality of OH group-containing media capable of hydrogen bonding, the OH group-containing medium, and a polyol/fatty acid ester surfactant, and the total amount of the propolis component and the OH group-containing medium is 100%. A propolis food composition containing 0.01 to 25 parts by weight of the polyol/fatty acid ester surfactant. 4 Propolis is present in a medium containing multiple OH groups capable of hydrogen bonding, in which a polyol/fatty acid ester surfactant is uniformly dissolved or stably dispersed, and mixed and stirred at a temperature of 50°C or higher and 100°C or lower. , obtaining a propolis food composition stock solution containing a solution of a propolis component soluble in the OH group-containing medium and a propolis residue insoluble in the OH group-containing medium; and extracting the propolis residue from the propolis food composition stock solution. 4. The method for producing a propolis food composition according to claim 3, comprising the step of obtaining a solution of propolis components soluble in the OH group-containing medium by separating the propolis components.