CA2430798A1 - Dried honey enriched with volatile honey compounds - Google Patents

Dried honey enriched with volatile honey compounds Download PDF

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Publication number
CA2430798A1
CA2430798A1 CA002430798A CA2430798A CA2430798A1 CA 2430798 A1 CA2430798 A1 CA 2430798A1 CA 002430798 A CA002430798 A CA 002430798A CA 2430798 A CA2430798 A CA 2430798A CA 2430798 A1 CA2430798 A1 CA 2430798A1
Authority
CA
Canada
Prior art keywords
honey
volatile
component
dried
reconstituted
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002430798A
Other languages
French (fr)
Other versions
CA2430798C (en
Inventor
Rick Green
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bell Laurette Josephine
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CA002296124A external-priority patent/CA2296124A1/en
Application filed by Individual filed Critical Individual
Priority to CA2430798A priority Critical patent/CA2430798C/en
Publication of CA2430798A1 publication Critical patent/CA2430798A1/en
Application granted granted Critical
Publication of CA2430798C publication Critical patent/CA2430798C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention provides processes for releasing a volatile honey component fr om a liquid honey. Alternative aspects of the invention provide honey products obtainable using the processes of the invention. The volatile honey componen t is obtained by adding water to the honey, extracting the volatile component and optionally adding it to the dried honey.

Claims (23)

1. A process, for treating honey, comprising the steps of:
(a) adding water to the liquid honey;

(b) releasing a volatile honey component from the liquid honey by evaporation, to produce a residual partially dried honey; and (c) collecting the volatile honey component.
2. The process of claim 1 wherein said water is added to the honey to achieve a moisture content of about 20 -30% by weight.
3. The process, of claim 1 or 2 wherein the step of releasing the volatile honey component from the liquid honey is carried out by an evaporation method selected from the group consisting of vacuum evaporation, distillation, flash evaporation, thin film evaporation, and short path distillation.
4. The process of claim 3 wherein the step of releasing the volatile honey component from the liquid honey is carried out by vacuum evaporation at a temperature of between about 30 °C to 80 °C and a vacuum level of between about 25 to 28 inches of mercury.
5. The process of claim 4 wherein said temperature is between about 35 °C to 50 °C.
6. The process of claim 4 or 5 wherein said vacuum level is 28 inches of mercury.
7. The process according to any one of claims 4 through 6 wherein vacuum evaporation is carried out to remove 50-99% of available volatiles.
8. The process of any one of claims 1 through 7 further comprising the step of adding the volatile honey component to a dried honey to obtain a reconstituted honey.
9. The process of claim 8, wherein the dried honey is, or is prepared from, the residual partially dried honey.
10. The process of claim 8 or 9, wherein the volatile honey component is added to the dried honey in a fluidized bed dryer at an air temperature of between about 30°C to 60°C at a rate sufficient to maintain a moisture level of about 8 to 12%
(w/w) in the dried honey.
11. The process according to claim 8, 9, or 10 further comprising the step of agglomerating the reconstituted honey.
12. The process of any one of claims 1 through 7 further comprising the step of adding the volatile honey component to a dried honey that has been agglomerated to a desired particle size, to obtain a reconstituted honey.
13. The process of claim 12 wherein the dried honey is, or is prepared from, the residual partially dried honey.
14. The process of claim 8 through 13 further comprising the step of drying the reconstituted honey to obtain a dried honey granules.
15. The process of claim 14 wherein the reconstituted honey is dried to a moisture level of less than about 3%.
16. A process for preparing dry honey comprising the steps of:
(a) adding water to a liquid honey to a moisture content of about 25%;
(b) extracting a volatile honey component from the liquid honey by vacuum evaporation at a temperature of between about 30 °C to 80 °C and a vacuum level of between about 25 to 28 inches of mercury for about 60 minutes, (c) adding the volatile honey component to a dried honey in a fluidized bed dryer at an air temperature of between about 30 °C and 60 °C at a rate sufficient to maintain a moisture level of about 8 to 12% (w/w) in the dried honey to obtain a reconstituted honey.
17. The process of claim 16 further comprising agglomerating the reconstituted honey.
18. A process of claim 16 to 17 further comprising drying the reconstituted honey to a moisture level of less than about 3%.
19. A process for treating a food product, comprising the step of adding to the food product the volatile honey component of claim 1 to obtain a treated food product.
20. The treated food product obtainable by the process of claim 19.
21. The volatile honey component obtainable by the process of claim 1.
22. The reconstituted honey product obtainable by the process of any one of claims 8 through 18.
23. A process for preparing dry honey comprising the steps of:
(a) adding water to a liquid honey, wherein the liquid honey has a first moisture content, to produce a hydrated honey having a second moisture content greater than the first moisture content;
(b) extracting a volatile honey component from the hydrated honey by evaporation to collect the volatile honey component and to leave a residual partially dried honey concentrate that has a third moisture content that is less than the second moisture content;
(c) adding the volatile honey component to the dried honey concentrate to produce a reconstituted honey having a moisture content less than the first moisture content; and, (d) drying the reconstituted honey to obtain a desiccated honey so that at least one component of the volatile honey component remains substantially in the desiccated honey.
CA2430798A 2000-01-14 2001-01-12 Dried honey enriched with volatile honey compounds Expired - Lifetime CA2430798C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA2430798A CA2430798C (en) 2000-01-14 2001-01-12 Dried honey enriched with volatile honey compounds

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CA2,296,124 2000-01-14
CA002296124A CA2296124A1 (en) 2000-01-14 2000-01-14 Dried honey
CA2430798A CA2430798C (en) 2000-01-14 2001-01-12 Dried honey enriched with volatile honey compounds
PCT/CA2001/000033 WO2001050887A1 (en) 2000-01-14 2001-01-12 Dried honey enriched with volatile honey compounds

Publications (2)

Publication Number Publication Date
CA2430798A1 true CA2430798A1 (en) 2001-07-19
CA2430798C CA2430798C (en) 2011-12-20

Family

ID=27664054

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2430798A Expired - Lifetime CA2430798C (en) 2000-01-14 2001-01-12 Dried honey enriched with volatile honey compounds

Country Status (1)

Country Link
CA (1) CA2430798C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2387329A1 (en) * 2009-01-15 2011-11-23 John L. Rowe Honey product having a low water content

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2387329A1 (en) * 2009-01-15 2011-11-23 John L. Rowe Honey product having a low water content
EP2387329A4 (en) * 2009-01-15 2013-07-10 Island Abbey Foods Ltd Honey product having a low water content
US10750768B2 (en) 2009-01-15 2020-08-25 Iaf Science Holdings Ltd. Process for making a honey product having a low water content
US10791754B2 (en) 2009-01-15 2020-10-06 Iaf Science Holdings Ltd. Honey product having a low water content

Also Published As

Publication number Publication date
CA2430798C (en) 2011-12-20

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