JP2018201369A - Honey processed product, food product containing honey processed product, and manufacturing method of honey processed product - Google Patents

Abstract

To provide a manufacturing method of honey processed product having enhanced flavor and full body of honey, used by adding to food products.SOLUTION: There is provided a manufacturing method of a honey processed product having a process A for heating honey under a temperature of 110 to 180°C for 1 hr or longer, a process B for adjusting solid component concentration to 50 to 90%, a process C for adjusting absorbance of 1 wt.% solution at 480 nm to 0.05 to 1.2. There is provided a manufacturing method of the honey processed product preferably having a process A for heating honey under a temperature of 120 to 140°C for 1 hr to 5 hr, a process for adjusting the solid component concentration to 50 to 90%, and a process C for adjusting absorbance of the 1 wt.% solution at 480 nm to 0.2 to 0.6. There is provided a honey processed product having absorbance of the 1 wt.% solution at 480 nm to 0.05 to 1.2 and strong full body.SELECTED DRAWING: None

Description

  The present invention relates to a honey-processed product obtained by processing honey, a food containing a honey-processed product, and a method for producing a honey-processed product, which are mainly used for the purpose of improving the flavor of foods such as beverages, seasonings and confectionery.

  Traditionally, honey has been widely used as a sweetener for cooking and confectionery, such as by applying it to bread or hot cakes. In addition to sugars such as glucose and fructose, honey contains various ingredients such as vitamins, minerals, amino acids, organic acids, enzymes, and has a sweetness and flavor unique to honey. In addition, it is also used to give deep richness and taste. For example, if honey is added to a seasoning such as sauce or soup, a rich sauce or soup can be obtained.

  In general, when honey is used in beverages or the like, purified honey or deproteinized honey purified by membrane filtration or the like is used in order to remove heat-resistant bacteria in the honey. Although thermostable bacteria can be killed by heating, they are rarely used by heating honey. This is because when honey is heated, the flavor of honey is reduced.

  On the other hand, with regard to sugars other than honey, heated sugar products that have been improved in quality such as flavor, bitterness, and texture have been proposed (for example, Patent Documents 1 to 3). Patent Documents 1 and 2 are the invention of the applicant of the present application, and the applicant of the present application has also developed a heated sugar product obtained by heating a saccharide for sugars other than honey such as fructose.

JP 2006-020523 A JP 2008-187852 A JP 2009-060881 A

  However, honey contains various ingredients and has a unique flavor of honey. When honey is heated, the original flavor of honey decreases. Therefore, in the methods of Patent Documents 1 to 3, the honey flavor and richness of honey are reduced. It was not possible to produce a processed product of honey that could achieve a sufficient effect by utilizing

  In addition, as described above, honey may be used to improve the flavor of foods, but for foods with a strong taste, there is a problem that it is difficult to perceive the improvement in flavor and richness, and the effect is difficult to obtain. . In addition, since honey contains heat-resistant bacteria, it is difficult to use in beverages, and as described above, purified honey and deproteinized honey are used in beverages, but if purified honey or deproteinized honey is used, There was a problem that the flavor and body were weak and the effect was difficult to obtain.

 In view of the above problems, the inventors of the present application, as a result of earnest research, contain honey alone or honey and sugar, and when heated and processed under predetermined conditions, a processed honey product having a strong flavor and richness is produced. As a result, the present invention has been completed. It was also found that by adding this processed honey product to food, a strong flavor and rich body can be added to the food. Furthermore, this processed honey product can be used in beverages because heat-resistant bacteria can be killed by heating in the processing step.

  The method for producing a processed honey product of one aspect according to the present invention includes a step A in which honey is heated at a temperature of 110 to 180 ° C. for 1 hour or longer, a step B in which the solid content concentration is adjusted to 50 to 90%, And a step C of adjusting the absorbance at 480 nm of a 1% by weight aqueous solution to 0.05 to 1.2.

  Usually, when honey is heated, the flavor of honey is reduced, so it is not heated. However, by heating honey under the above conditions, particularly when added to food, it is possible to produce a processed honey product that rather enhances the flavor of honey and gives a strong body. This is because sugar caramelization occurs in honey, and Maillard reaction between sugar and amino acid causes strong body and aroma components such as furfural produced by heating sugar, The flavor of honey is enhanced to enhance the honey flavor.

  And by adding the honey processed product produced | generated by this manufacturing method to a drink, sauce, etc., when honey is added as it is, it can feel strongly honey flavor and richness. Further, in the process of producing a processed honey product, the heat-resistant bacteria are killed, and it can be used for beverages in which microorganisms are problematic. When heated, glucose and fructose in honey are caramelized, making recrystallization difficult.

  If the heating is less than 110 ° C. or less than 1 hour, a strong flavor and richness cannot be imparted to the processed honey, and if the absorbance is less than 0.05, a strong richness is imparted to the processed honey. I can't. Moreover, if it exceeds 180 degreeC or the light absorbency exceeds 1.2, the strong smell and bitterness by a burn will come out.

  Preferably, in the method for producing the processed honey product, the step A in which the honey is heated at a temperature of 120 to 180 ° C. for 1 hour to 10 hours, the step B in which the solid content concentration is adjusted to 50 to 90%, and 1 And a step C of adjusting the absorbance at 480 nm of the weight% aqueous solution to 0.15 to 0.7. More preferably, in the method for producing the processed honey, the step A in which the honey is heated at a temperature of 120 to 150 ° C. for 2 hours to 5 hours, the step B in which the solid content concentration is adjusted to 50 to 90%, And a step C of adjusting the absorbance at 480 nm of the weight% aqueous solution to 0.2 to 0.6.

  Moreover, the manufacturing method of this processed honey product is good also as a structure further equipped with the process X which mixes sugars, such as the said honey and saccharide | sugar, in the said process A or prior to the said process A. Here, for example, monosaccharides, disaccharides, trisaccharides or higher polysaccharides can be used as the saccharide, and only one kind of these may be contained, or a plurality of kinds may be contained in combination. Also good.

  Preferably, the method for manufacturing a processed honey product further includes, after the step C, a step D of filtering the heated liquid whose absorbance is adjusted. According to this configuration, by filtering, it is possible to remove burns, insoluble matters, and the like that occur during manufacturing. Here, the filtration can be performed by a centrifugal separator, a filtration network, or the like.

  Moreover, the manufacturing method of this processed honey product is good also as a structure further equipped with the process E which dries the filtered liquid after the said process D, and is made into a powder form. Here, examples of the drying include spray drying, drum drying, and freeze drying. By making the processed honey powder, simple packaging and storage are facilitated. Moreover, blending with another powder product is attained by pulverizing.

  The processed honey product of one aspect according to the present invention is characterized in that the absorbance at 480 nm of a 1 wt% aqueous solution is 0.05 to 1.2 and has a strong body.

  Also preferably, the processed honey product has an absorbance at 480 nm of a 1 wt% aqueous solution of 0.15 to 0.7. More preferably, the absorbance at 480 nm of a 1% by weight aqueous solution is 0.2 to 0.6.

  Further, the processed honey product may be in a powder form from which moisture has been removed by drying.

  In one aspect of the food according to the present invention, the processed honey product according to any one of claims 6 to 8 is blended at a ratio of 0.0001 to 0.5 parts by weight with respect to 1 part by weight of the food. It is characterized by. According to this structure, the strong flavor and richness which a honey has can be provided to a foodstuff. Moreover, this processed honey product can be used for various foods such as confectionery, bread, confectionery materials, soup stocks, sauces, side dishes, and beverages.

  According to the processed honey product of the present invention, it is possible to give a sense of quality and depth to the flavor of food without taking time and effort. Moreover, this processed honey product can be produced from honey which is relatively easily available, and the method thereof is also relatively easy. Further, by using this processed honey product for food, it is possible to easily provide a high-class food having a flavor and richness.

It is a graph which shows the relationship between the light absorbency of a honey processed product, and an effect. It is a graph which shows the relationship between the light absorbency of a honey processed product, and an effect. It is a graph which shows the relationship between the light absorbency of a honey processed product, and an effect. It is a graph which shows the relationship between the light absorbency of a honey processed product, and an effect.

  Hereinafter, an embodiment according to the present invention will be described, but the present invention is not limited to this embodiment.

(First embodiment)
The processed honey product of this embodiment is manufactured using only honey. As an example, honey from Argentina was used as the honey.

  The honey processed product of this embodiment is manufactured by the following method as an example. First, only honey is placed in an open kettle and heated to raise the temperature to 130 ° C. While maintaining this temperature, heating was continued for 3 hours, the solid content concentration was adjusted to 78, and the absorbance at 480 nm of the 1 wt% aqueous solution was adjusted from 0.3 to 0.5, for example, 0.322. Is manufactured.

  The processed honey product obtained by this production method is a brown-black liquid, is strong, and has a strong flavor of burnt honey.

  Next, based on said manufacturing method, the multiple types of processed honey products which changed and produced conditions were added to the milk drink and the sauce of yakiniku, and the difference in richness and flavor was confirmed. For comparison, in addition to each processed honey, a product containing only normal honey was also used.

(Comparative example)
Conventional product: Unprocessed honey Example 1: Honey is heated in an open kettle and the temperature is raised to 110 ° C. and held for 1 hour Example 2: Honey is heated in an open kettle and the temperature is raised to 110 ° C. And then held for 2 hours Example 3: Honey was heated in an open kettle and the temperature was raised to 110 ° C, then held for 3 hours Example 4: After honey was heated in an open kettle and the temperature was raised to 120 ° C Hold for 1 hour

  The results are as follows. Table 1 shows the results of richness and flavor obtained by adding the conventional products and Examples 1 to 4 to the milk beverage. Table 2 shows the results of adding these to the grilled meat sauce. From this result, it was found that when the temperature was constant at 110 ° C., the flavor of rich and honey became stronger when the heating time was increased. In addition, when the temperature was 120 ° C., it was found that the flavor of rich and honey was strong even if kept for 1 hour.

  Next, considering the above results, the absorbance of the processed honey was examined. This processed honey was heated by putting honey in an open kettle to raise the temperature to a predetermined temperature of 110 ° C. or higher and continued heating for a predetermined time, and then manufactured 1 wt% aqueous solution having different absorbance at 480 nm. In addition, the light absorbency in this embodiment is a solid content conversion value. Then, these processed honey products were added to the dairy drink and yakiniku sauce, and the difference between richness and flavor was confirmed.

  The predetermined temperature, predetermined time, and absorbance of Examples 1 to 9 are as follows. Example 1 is 110 ° C / 1 hour, Example 2 is 120 ° C / 1 hour, Example 3 is 130 ° C / 1 hour, Example 4 is 130 ° C / 2 hours, Example 5 is 130 ° C / 3 hours, Example 6 is 130 ° C / 4 hours, Example 7 is 130 ° C / 5 hours, Example 8 is 130 ° C / 7 hours, and Example 9 is 140 ° C / 5 hours.

(Comparative example)
Example 1: Absorbance 0.042
Example 2: Absorbance 0.079
Example 3: Absorbance 0.112
Example 4: Absorbance 0.189
Example 5: Absorbance 0.322
Example 6: Absorbance 0.464
Example 7: Absorbance 0.601
Example 8: Absorbance 0.978
Example 9: Absorbance 1.070

  The results are as follows. Table 3 shows the results of richness and flavor obtained by adding Examples 1 to 9 having different absorbances to milk beverages. Table 4 shows the results of adding these to the grilled meat sauce. The numerical values in Tables 3 and 4 are load averages obtained by evaluating the honey flavor and richness in 10 levels from 1 to 10 with 20 panelists, and the numbers after the decimal point are rounded off. FIG. 1 is a graph of Table 3, and FIG. 2 is a graph of Table 4.

  As a result, when the absorbance at 480 nm of a 1% by weight aqueous solution is 0.15 to 1.0, honey flavor and richness are strong and effective, and very effective around 0.2 to 0.6. In particular, it has been found to be most effective around 0.3 to 0.5.

(Second Embodiment)
Next, the processed honey product of the second embodiment different from the above will be described. The processed honey product of the second embodiment is manufactured by mixing equal amounts of honey and sugar. As an example, Argentine honey was used for honey, and white sugar was used for sugar.

  The honey processed product of this embodiment is manufactured by the following method as an example. First, a mixture of equal amounts of honey and sugar is placed in an open kettle and heated to raise the temperature to 130 ° C. Then, while maintaining this temperature, heating was continued for 3 hours, the solid content concentration was adjusted to 78, and the absorbance at 480 nm of the 1 wt% aqueous solution was adjusted from 0.3 to 0.5, for example, 0.488. Is manufactured.

  The processed honey product obtained by this production method is a dark brown fluid, strong and has a strong honey flavor. Moreover, although this processed honey has a honey flavor, it has no sweetness or little sweetness.

  Next, based on said manufacturing method, the multiple types of processed honey products which changed and produced conditions were added to the milk drink and the sauce of yakiniku, and the difference in richness and flavor was confirmed. The conditions for the processed honey products were the same as in the first example.

(Comparative example)
Conventional product: Unprocessed honey Example 1: Honey is heated in an open kettle and the temperature is raised to 110 ° C. and held for 1 hour Example 2: Honey is heated in an open kettle and the temperature is raised to 110 ° C. And then held for 2 hours Example 3: Honey was heated in an open kettle and the temperature was raised to 110 ° C, then held for 3 hours Example 4: After honey was heated in an open kettle and the temperature was raised to 120 ° C Hold for 1 hour

  The results are as follows. Table 5 shows the results of the richness and flavor obtained by adding the conventional products and Examples 1 to 4 to the milk beverage. Table 6 shows the results of adding these to the grilled meat sauce. From this result, it was found that when the temperature was constant at 110 ° C., the flavor of rich and honey became stronger when the temperature was kept constant at 110 ° C., similarly to the processed honey product of the first embodiment produced by honey alone. In addition, when the temperature was 120 ° C., it was found that the flavor of rich and honey was strong even if kept for 1 hour.

  Next, as in the first embodiment, the absorbance of the processed honey product was examined. This processed honey was heated by putting honey in an open kettle to raise the temperature to a predetermined temperature of 110 ° C. or higher and continued heating for a predetermined time, and then manufactured 1 wt% aqueous solution having different absorbance at 480 nm. In addition, the light absorbency in this embodiment is a solid content conversion value. Then, these processed honey products were added to the dairy drink and yakiniku sauce, and the difference between richness and flavor was confirmed.

  The predetermined temperature, predetermined time, and absorbance of Examples 1 to 9 are as follows. Example 1 is 110 ° C / 1 hour, Example 2 is 120 ° C / 1 hour, Example 3 is 130 ° C / 1 hour, Example 4 is 130 ° C / 2 hours, Example 5 is 130 ° C / 3 hours, Example 6 is 130 ° C / 4 hours, Example 7 is 130 ° C / 5 hours, Example 8 is 130 ° C / 7 hours, and Example 9 is 140 ° C / 5 hours.

(Comparative example)
Example 1: Absorbance 0.036
Example 2: Absorbance 0.082
Example 3: Absorbance 0.106
Example 4: Absorbance 0.167
Example 5: Absorbance 0.305
Example 6: Absorbance 0.488
Example 7: Absorbance 0.609
Example 8: Absorbance 0.949
Example 9: Absorbance 1.092

  The results are as follows. Table 7 shows the results of richness and flavor obtained by adding Examples 1 to 9 having different absorbances to milk beverages. Table 8 shows the results of adding these to the grilled meat sauce. The numerical values in Tables 7 and 8 are load averages obtained by evaluating the honey flavor and richness in 10 stages of 1 to 10 by 20 panelists, and the numbers after the decimal point are rounded off. FIG. 3 is a graph of Table 7, and FIG. 4 is a graph of Table 8.

  From this result, it was found that the honey flavor and richness are strong and effective when the absorbance at 480 nm of the 1 wt% aqueous solution is 0.15 to 1.0, as in the first embodiment. Moreover, in the honey processed product of 2nd Embodiment, it turned out that it is very effective in 0.2-0.6 vicinity, and especially effective in 0.3-0.5 vicinity.

(Other embodiments)
As described above, the preferred embodiments of the present invention have been described, but various additions, modifications, or deletions can be made without departing from the spirit of the present invention. For example, in this embodiment, Argentine honey with strong flavor is used as an example, but other honey, refined honey, honey such as deproteinized honey may be used. Moreover, when honey and saccharide | sugar are mixed, it does not need to be equivalent, and saccharide | sugar is not restricted to sugar, You may use another saccharide | sugar. Therefore, such a thing is also included in the scope of the present invention.

Claims (9)

Heating the honey at a temperature of 110 to 180 ° C. for 1 hour or more;
Step B for adjusting the solid content concentration to 50 to 90%;
Adjusting the absorbance at 480 nm of the 1 wt% aqueous solution to 0.05 to 1.2;
A method for producing a processed honey product, comprising: Step A of heating honey at a temperature of 120 to 140 ° C. for 1 to 5 hours;
Step B for adjusting the solid content concentration to 50 to 90%;
Adjusting the absorbance at 480 nm of the 1 wt% aqueous solution to 0.2 to 0.6;
A method for producing a processed honey product, comprising: In step A or prior to step A,
Further comprising the step X of mixing the honey and a saccharide such as a saccharide,
The manufacturing method of the honey processed product of Claim 1 or 2.   The manufacturing method of the honey processed product of any one of Claims 1 thru | or 3 further equipped with the process D which filters the liquid which was heated and the light absorbency was adjusted after the said process C. After step D,
Further comprising a step E of drying the filtered liquid into a powder.
The manufacturing method of the honey processed product of Claim 4.   A processed honey product, characterized in that the absorbance at 480 nm of a 1 wt% aqueous solution is 0.05 to 1.2 and has a strong body.   The honey processed product according to claim 6, wherein the absorbance at 480 nm of a 1 wt% aqueous solution is 0.2 to 0.6, and has a strong body and a burnt honey flavor. Moisture is blown off by drying and is in powder form.
The processed honey product according to claim 6 or 7.   The processed honey product according to any one of claims 6 to 8 is blended at a ratio of 0.0001 to 0.5 parts by weight with respect to 1 part by weight of the food.

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