JP2007189956A - Herb extract-containing honey and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide herb extract-containing honey stable in quality without needing any process such as addition of preservative or heat sterilization, in which honey and active ingredients of herb extract are blended: and to provide a method for producing the honey. <P>SOLUTION: The herb extract-containing honey is obtained by adding/mixing herb extract to/with honey and concentrating the honey under reduced pressure. Brix sugar concentration of the herb extract-containing honey after concentrated under the reduced pressure is 72-85. The herb extract in the herb extract-containing honey comprises at least one kind selected from camomile extract, basil extract and lemon grass extract. Food and drink containing the herb extract-containing honey is provided. The method for producing the honey comprises a process of adding/mixing herb extract to/with honey, and a process of concentrating the honey under reduced pressure. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a honey containing an herb extract that does not require a treatment for preventing rot caused by addition and mixing of the herb extract and a method for producing the same.

Honey is a food with excellent beauty and health, packed with natural nutrients. About 80% of it is made of carbohydrates, but it also contains about 190 kinds of ingredients necessary for maintaining a healthy body. The sugars in honey include fructose, glucose, maltose, sucrose, etc., all of which work as energy sources. It also contains more than 20 amino acids such as essential amino acids leucine, alanine, methionine, histidine, various vitamins and various minerals. These components can be expected to have effects such as intestinal regulation, skin beautification, diabetes prevention, and fatigue recovery.
In addition, honey has a lower calorie than sugar and can be expected to have a dieting effect. The Old Testament and China's oldest pharmacological book, “Shinnohonkoku”, also describe remedies using honey, and the excellent benefits of honey have long been recognized and used to treat diseases. I can see what I have done. In this way, honey that has been handed down and handed down by people all over the world, from a long time ago to the present, can be said to be “a panacea”, and honey is actively consumed to maintain a healthy body Can be said to be a good item. Herbs, on the other hand, are effective ingredients for beauty and health. Herbs are "generic name for herbs and herbs for flavoring" (from Kojien), and have been used for food, medicine, and spices since ancient times. The history of herbs as well as honey is old, and the name is left in the papyrus left by an ancient Egyptian about 4,000 years ago. There is a great variety of herbs because it can be said that any effective ingredient is an herb, but it depends on the person. Finding herbs and taking them every day will help alleviate the symptoms of the disease.

  In recent years, the effects and effects of honey and herbs as described above have been widely recognized. In particular, it is common to use honey and herbs for beauty and health purposes. For example, honey is used in cooking instead of sugar and mirin, and is used as a raw material for cosmetics. On the other hand, herbs are known to be used in the aroma of herbs, such as aromatherapy using herbal teas and essential oils.

  However, in Japan, there are some unfair evaluations that honey has value as a mere sweetener, and herbs are difficult to accustom to Japanese due to their unique flavors (bitterness, astringency, odor). There is a tendency to be avoided. Therefore, conventionally, there is a proposal for suppressing the odor and astringency of foods and drinks containing herb extracts (see Patent Document 1). In addition, foods and drinks containing herbal extracts and honey containing plant components required processing to maintain quality at the processing stage, such as addition of preservatives and heat sterilization operations, in order to prevent product decay ( (See Patent Document 1 and Patent Document 2), the unfavorable action of preservatives and heat sterilization treatment sometimes deteriorated the flavor and color of honey, resulting in a decrease in quality.

JP 2002-306142 A (claims, paragraphs [0004], [0019] to [0023]) JP 7-274854 A (paragraph [0034])

  The present invention has been made in view of the above circumstances, and the active ingredients of honey and herb extract are fused, and the quality is stable without the need for steps such as addition of preservatives or heat sterilization. It is an object of the present invention to provide a honey containing an herbal extract and a method for producing the same.

  The gist of the invention for solving the above-mentioned problems is a honey containing an herb extract, which is obtained by adding and mixing a herb extract to honey and concentrating the honey under reduced pressure. In the present invention, the Brix sugar content after concentration under reduced pressure may be 72 to 85. In these inventions, the herb extract may be one or more selected from chamomile extract, basil extract, and lemongrass extract.

  Moreover, this invention makes the summary the food / beverage products containing the said honey containing an herb extract.

  The gist of the present invention is a method for producing honey containing herb extract, which comprises a step of adding and mixing herb extract to honey and a step of concentrating the honey under reduced pressure. The invention may further include a step of extracting the herb extract to be added / mixed from the herb raw material. In these inventions, the Brix sugar content after vacuum concentration may be 72-85. In these inventions, the herb extract may be one or more selected from chamomile extract, basil extract, and lemongrass extract.

  Since the honey containing the herb extract of the present invention does not require treatment for preventing spoilage, the quality can be stabilized without inconvenience caused by heat sterilization treatment or the like. In addition to this effect, the honey containing the herb extract of the present invention reduces the bitterness and astringency unique to the herb due to the sweetness of the honey. Furthermore, it can also be ingested by mixing with any food or drink.

  Since the food and drink of the present invention contains the above-mentioned honey containing the herb extract, the herb extract and honey of the user's preference that has reduced the bitterness and astringency peculiar to the herb and stabilized the quality can be ingested together with other food and drink ingredients. .

  The method for producing honey with herb extract according to the present invention does not require treatment for maintaining the quality in the processing stage such as addition of preservatives or heat sterilization operation, and therefore honey with herb extract can be produced economically and easily.

  The herb extract-containing honey of the present invention is produced by a step of adding and mixing an herb extract extracted from herb ingredients to a honey and a step of concentrating under reduced pressure to a certain sugar content. Herbal extracts may be added and mixed with commercially available products, but the manufacturing process includes a process of extracting herbal extracts from herbal ingredients, and the resulting herbal extract is added to and mixed with honey. Can also be manufactured.

  The herb to be used is not particularly limited. Herbs include, for example, chamomile, rosemary, lemongrass, thyme, linden, sage, lemon balm, peppermint, roman chamomile, oregano, geranium, basil, bergamot, hibiscus, passion flower leaf, lemon verbena, tea, green tea, blueberry leaf, etc. There are no particular restrictions on the production area, regardless of the type, domestic or overseas. Moreover, the honey to be used is not particularly limited, and for example, there is no limitation on the type of production such as acacia honey and astragalus honey, regardless of domestic or overseas.

  Extraction of the extract from the herb raw material is preferably performed by adding water at 40 to 120 ° C, more preferably 80 to 100 ° C, and still more preferably 95 to 100 ° C. Next, after cooling to room temperature, the insoluble matter can be removed by centrifugation to obtain an herbal extract.

  Water that can be used as the extraction solvent includes pure water, tap water, well water, mineral spring water, mineral water, hot spring water, spring water, fresh water, and the like, as well as water that has been subjected to various treatments. The treatment for applying water includes, for example, purification, heating, sterilization, filtration, ion exchange, osmotic pressure adjustment, buffering, etc., so purified water, hot water, ion exchange water, physiological saline, phosphate buffer Phosphate buffered saline and the like can be used as the extraction solvent.

  A hydrophilic organic solvent can also be used as an extraction solvent. Examples thereof include lower aliphatic alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol, isopropyl alcohol, and butanol, 1,3-butylene glycol, propylene glycol, and glycerin. And polyhydric alcohols such as acetone, lower aliphatic ketones such as acetone and methyl ethyl ketone, and mixtures thereof. When a mixture of two or more solvents is used as the extraction solvent, the mixing ratio can be adjusted as appropriate. For example, when a mixture of water and ethanol is used, the mixing ratio of water and ethanol is preferably 90:10 to 10:90 (weight ratio).

  The amount of the extraction solvent is preferably 1 to 100 times, more preferably 15 to 30 times the amount of the herb raw material. The extraction time is preferably 5 to 60 minutes, more preferably 20 to 40 minutes.

  Honey mixed with herb extract is concentrated under reduced pressure to a certain sugar content to produce honey with herb extract. The sugar content of the honey containing the herb extract concentrated under reduced pressure is preferably 72 to 85, more preferably 75 to 80 in terms of Brix sugar content. This is because when the Brix sugar content is less than 72, the honey containing the herb extract is easily spoiled, and it is necessary to add a preservative and heat sterilization.

  The obtained honey with herbal extract can be blended in any food or drink. Foods and drinks that can be mixed with honey containing herbal extracts are not particularly limited, but specific examples include beverages such as soft drinks, carbonated drinks, nutritional drinks, fruit drinks, and lactic acid drinks (concentrated concentrates and adjusting powders of these drinks) Ice cream, ice sherbet, shaved ice, etc. , Biscuits, jelly, jam, cream, baked confectionery, fishery products such as kamaboko, ham, sausage, dairy products such as processed milk, fermented milk, salad oil, tempura oil, margarine, mayonnaise, shortening, Fats and oils such as whipped cream, dressings and processed foods, seasonings such as sauces and sauces, soups, Chu, salad, prepared foods, pickles, bread and the like.

  The amount of honey with herb extract in any food and drink can be adjusted as appropriate according to the form and taste of the food and drink, but the preferred blending ratio is about 0.01 to 100.0% by mass of the food and drink, and the more preferred blending ratio is 1.0 to 50.0% by mass.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to a following example.

[Example 1] (Honey with chamomile extract)
After washing 1 kg of chamomile as a herb raw material with running water, 15 kg of hot water at 95 ° C. was added and stirred while heating for 20 minutes. This was allowed to cool to room temperature, and then insolubles were removed by a centrifuge (manufactured by Takeda Machinery Co., Ltd.) to obtain a chamomile extract. The obtained chamomile extract is added to and mixed with 100 kg of honey (manufactured by Nissin Honey Co., Ltd., purified honey), and concentrated to Brix sugar content 79 by vacuum concentration using a vacuum concentrator (Samson Co., Ltd.). As a result, honey containing chamomile extract was obtained. For the Brix sugar content, a refractometer (manufactured by Atago Co., Ltd.) was used. The same applies to the following.

[Example 2] (Honey with basil extract)
After washing 1 kg of basil as a herb raw material with running water, 15 kg of hot water at 95 ° C. was added and stirred while heating for 20 minutes. This was allowed to cool to room temperature, and then the insoluble material was removed by a centrifuge (manufactured by Takeda Opportunity Co., Ltd.) to obtain a basil extract. The obtained basil extract is added to and mixed with 100 kg of honey (manufactured by Nissin Honey Co., Ltd., purified honey), and concentrated to a Brix sugar content of 79 by vacuum concentration using a vacuum concentrator (Samson Co., Ltd.). As a result, honey containing basil extract was obtained.

[Example 3] (honey with lemongrass extract)
After washing 1 kg of lemongrass with running water as a herb raw material, 15 kg of hot water at 95 ° C. was added and stirred while heating for 20 minutes. This was allowed to cool to room temperature, and then the insoluble matter was removed by a centrifuge (manufactured by Takeda Opportunity Co., Ltd.) to obtain a lemongrass extract. The obtained lemongrass extract is added to and mixed with 100 kg of honey (manufactured by Nissin Honey Co., Ltd., refined honey), and concentrated to a Brix sugar content of 79 by vacuum concentration using a vacuum concentrator (Samson Co., Ltd.). As a result, honey with lemongrass extract was obtained.

[Example 4] (Panel test 1 of honey with herb extract)
A panel test was conducted by tasting honey containing three kinds of herb extracts obtained in Examples 1 to 3 to five panelists.

  As is clear from Table 1, the herb extract-containing honey had a herb-specific flavor uniformly dispersed in the honey, and the sweetness of the honey reduced the bitterness and astringency unique to the herb. Thereby, it is possible to ingest honey and herbs without resistance, and various uses can be expected. As a result of this good panel test, the usefulness of the honey containing the herb extract was fully confirmed.

[Example 5] (Panel test 2 of honey with herb extract)
A panel test was conducted by tasting five panelists of honey containing three kinds of herbal extracts obtained in Examples 1 to 3 diluted with hot water of 90 ° C. 4 times.

  The honey with herbal extract could be easily dissolved in hot water at 90 ° C. Panelists evaluated that drinks obtained by splitting honey with herbal extract with hot water have milder bitterness and astringency that are unique to herbs than ordinary herbal teas. Moreover, it has also confirmed that it can prepare more easily than general herbal tea.

[Example 6] (Panel test 3 of honey with herb extract)
A panel test was performed by letting five panelists taste the 15 yo of honey containing three kinds of herb extracts obtained in Examples 1 to 3 and adding it to 100 g of plain yogurt.

  As is clear from Table 3, honey with herbal extract was able to simultaneously add sweetness and herbal scent to plain yogurt. In addition, since you can select your favorite honey with herbal extract, you can enjoy the taste that suits your mood.

[Example 7] (Confirmation test of tannin in honey with herb extract)
One to two drops of 1N ferric chloride test solution was added to 1 mL of a 50% by mass aqueous solution of honey containing each of the three types of herb extracts obtained in Examples 1 to 3. When the honey containing the herb extract contains tannin, the liquid exhibits dark yellow to dark yellow.

  As is clear from Table 4, the honey containing the herb extract contains a kind of polyphenol tannin, and can be expected to have an antioxidant effect when ingested.

[Example 8] (Confirmation test of proanthocyanidins in honey with herb extract)
1 mL of 1% by weight vanillin solution and 2 mL of 1N sodium hydroxide test solution were added to 5 mL of a 10% by weight aqueous solution of honey containing each of the three herb extracts obtained in Examples 1 to 3, and heated in a water bath for 5 minutes. When the honey containing the herb extract contains proanthocyanidins, the liquid initially exhibits a pale yellow to orange color, and later exhibits a red to reddish brown color.

  As is clear from Table 5, honey containing an herbal extract contains a kind of polyphenol, proanthocyanidins, and can be expected to have an antioxidant effect when ingested.

[Example 9] (Time-dependent change 1 in the number of general viable bacteria of honey with herb extract)
The chamomile extract-containing honey obtained in Example 1 (Example a), the chamomile extract obtained in Example 1 added to and mixed with honey, and heat-sterilized without concentration under reduced pressure (Brix 65.0) (Non-concentrated and heat-sterilized product, Comparative Example a1), chamomile extract obtained in Example 1 added to and mixed with honey, not concentrated under reduced pressure (Brix 65.0) (Non-concentrated / Non-concentrated) For the treated product and Comparative Example a2), the number of general viable bacteria after the preparation date, 3 days, 1 week, 1 month, and 3 months was examined over time. The number of general viable bacteria was measured by the standard agar plate culture method according to “Food Sanitation Inspection Guidelines Microorganisms 2004, Japan Food Sanitation Association, supervised by the Ministry of Health, Labor and Welfare” (the same applies below). Regarding the honey containing basil extract of Example 2 and the honey containing lemongrass extract of Example 3, the number of general viable bacteria was examined over time by the same method. That is, Example b is honey with basil extract obtained in Example 2, and Comparative Example b1 is heat-sterilized without adding and mixing the basil extract obtained in Example 2 with honey. (Brix 65.0) (non-concentrated and heat-sterilized product), Comparative Example b2 is a mixture of the basil extract obtained in Example 2 added to honey and not mixed under reduced pressure (Brix 65.0 ) (Unconcentrated / untreated product). In addition, Example c is a honey with lemongrass extract obtained in Example 3, and Comparative Example c1 is a heat sterilization treatment without adding and mixing the lemongrass extract obtained in Example 3 and concentrating under reduced pressure. (Brix 65.0) (unconcentrated and heat-sterilized product), Comparative Example c2 is a mixture of the lemongrass extract obtained in Example 3 added to honey and not mixed under reduced pressure (Brix ( Brix) 65.0) (unconcentrated and untreated). The results are shown in Table 6.

  As is clear from Table 6, in Example a, Example b, and Example c, no increase in the number of general viable bacteria was observed throughout 3 months. On the other hand, for Comparative Example a1, Comparative Example b1, and Comparative Example c1, although the increase in the number of general viable bacteria was not observed, there was a negative effect that the color and fragrance changed in an unfavorable direction by heat treatment. It was seen. Moreover, about the comparative example a2, the comparative example b2, and the comparative example c2, the number of general viable bacteria increased rapidly, and quality deteriorated by spoilage about one week after preparation. From the above, it can be confirmed that the honey containing the herb extract of the present invention does not require steps such as addition of preservatives or heat sterilization, and has been processed into a stable quality state without impairing color or fragrance. It was.

[Example 10] (Time-dependent change 2 in the number of general viable bacteria of honey with herb extract)
About the honey containing each three kinds of herbal extracts obtained in Examples 1 to 3, the change in the number of general viable bacteria was examined over time until 18 months after the preparation date and thereafter every 3 months. The number of general viable bacteria was measured by a standard agar plate culture method. In addition, the honey containing the herb extract was intended to be incubated at 5 ° C, 25 ° C, and 35 ° C. The results are shown in FIGS.

  As is clear from FIGS. 1 to 3, there was no increase in the number of general viable bacteria throughout 18 months. As a result, it was confirmed that the honey containing the herb extract is stable in quality without the need for preservative addition and heat sterilization treatment.

[Example 11] (Formulation example)
(Formulation example 1) Soft drink The soft drink which processed the soft drink with the following raw material by a conventional method, and manufactured the honey containing an herb extract was manufactured. (mass%)
Honey with lemongrass extract 1.00%
Grapefruit juice 10.00%
Fructose glucose liquid sugar 6.00%
Acidulant 0.20%
Coloring agent 0.01%
82.79% water

(Formulation example 2) Koji The following raw materials were processed according to a koji method, and koji containing honey containing herb extract was produced.
15g honey with chamomile extract
200g sugar
Minamata 15g
75g of water

(Formulation example 3) Dressing The following raw material was processed by the conventional method of dressing, and the dressing containing the honey containing an herb extract was manufactured.
15g honey with basil extract
Vinegar 22g
60g olive oil
3g of salt
Pepper a little

(Formulation example 4) Cake The following raw material was processed by the conventional method of cake, and the cake containing the honey containing an herb extract was manufactured.
100g honey with tea extract
100g unsalted butter
Tri-sugar 75g
3 eggs 1/4 cup milk Raisin 75g
Walnut 75g
200g flour
2 tsp baking powder

(Formulation example 5) Jelly The following raw material was processed by the usual method of jelly, and the jelly containing the honey containing an herb extract was manufactured.
80g honey with hibiscus extract
10g powdered gelatin
80 ℃ hot water 1/2 cup fruit 100g
2 teaspoons of lemon juice

It is a graph which shows a time-dependent change of the number of general viable bacteria of the honey containing a chamomile extract. It is a graph which shows the time-dependent change of the number of general viable bacteria of the honey containing a basil extract. It is a graph which shows the time-dependent change of the number of general viable bacteria of the honey containing lemongrass extract.

Claims (8)

  A honey containing herb extract, which is obtained by adding and mixing herb extract to honey and concentrating the honey under reduced pressure.   The herb extract-containing honey according to claim 1, having a Brix sugar content of 72 to 85 after concentration under reduced pressure.   The herb extract-containing honey according to claim 1 or 2, wherein the herb extract is at least one selected from chamomile extract, basil extract, and lemongrass extract.   The food / beverage containing the honey with the herb extract in any one of Claims 1-3.   A method for producing honey containing an herb extract, comprising: adding and mixing an herb extract to honey; and concentrating the honey under reduced pressure.   Furthermore, the manufacturing method of the honey with an herb extract of Claim 5 including the process of extracting the herb extract to add and mix from an herb raw material.   The method for producing honey with an herbal extract according to claim 5 or 6, wherein the Brix sugar content after concentration under reduced pressure is 72 to 85.   The method for producing honey with an herb extract according to any one of claims 5 to 7, wherein the herb extract is at least one selected from a chamomile extract, a basil extract, and a lemongrass extract.

Images