JPH01320959A - Production of honey essence and honey adjusted to low calorie - Google Patents
Production of honey essence and honey adjusted to low calorieInfo
- Publication number
- JPH01320959A JPH01320959A JP88153441A JP15344188A JPH01320959A JP H01320959 A JPH01320959 A JP H01320959A JP 88153441 A JP88153441 A JP 88153441A JP 15344188 A JP15344188 A JP 15344188A JP H01320959 A JPH01320959 A JP H01320959A
- Authority
- JP
- Japan
- Prior art keywords
- honey
- adjusted
- low calorie
- essence
- calorie
- 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.)
- Pending
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000019441 ethanol Nutrition 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims description 19
- 239000000284 extract Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、ハチミツエキス及び低カロリー調整ハチミツ
の製造方法に係るもので、健康及び自然食品の分野で用
いられる。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing honey extract and low-calorie modified honey, which is used in the fields of health and natural foods.
従来一般的に食用に供されているハチミツは、自然食品
であるためにそのままの状態で提供されており、その成
分を濃縮エキスにしたものは提供されていない。また、
ハチミツの主成分は大部分が糖類であり、そのカロリー
値を減少させて低カロリー化したものも提供されていな
い。Honey, which has been commonly used for human consumption, is a natural food and is therefore provided as is, and concentrated extracts of its components are not available. Also,
The main component of honey is mostly sugars, and honey that has a reduced calorie value is not available.
〔本発明が解決しようとする問題点３
食品、特に甘味料成分を有する砂糖類については、その
過剰摂取が人体に肥満を来たし主として循環系成人病の
誘因となることから、その甘味成分を除いて低カロリー
化する製法が研究され製品化されているが、ハチミツに
ついては、これが働き蜂によって分泌生産された自然食
品であるためにそのまま提供されている。[Problem 3 to be solved by the present invention: Excessive intake of foods, especially sugars containing sweetener components, causes obesity in the human body and mainly induces adult diseases of the circulatory system. Research has been conducted on manufacturing methods to reduce the calorie content of honey, and honey is a natural food secreted and produced by worker bees, so it is provided as is.
しかし、ハチミツはきわめて栄養価に富み糖分の多い高
カロリーの食品であるから、これを過剰摂取した場合に
は前述したような肥満などを来たすおそれがあった。However, since honey is a highly nutritious and high-calorie food with a high sugar content, overconsumption of honey may lead to obesity as described above.
本発明は上記の問題点を解決するため、ハチミツに特有
の色、香り、栄養素などを損なうことなくその成分を濃
縮させたハチミツエキス、及びカロリー値のみを減少さ
せた低カロリー調整ハチミツの製法を提供しようとする
ものである。In order to solve the above-mentioned problems, the present invention has developed a method for producing honey extract that concentrates the ingredients without impairing honey's unique color, aroma, nutrients, etc., and low-calorie adjusted honey that only reduces the calorie value. This is what we are trying to provide.
本発明のハチミツエキスの製造方法は、４℃に保った所
定量のハチミツに約倍量の同じく４℃に保った９０％エ
チルアルコールを加えてよく撹拌混合させ、これを前記
温度で約２４時間放置し、分離された溶液のみを取り出
して減圧下で加熱し溶液中のアルコール分を揮散させて
製することを要旨としている。The method for producing honey extract of the present invention involves adding about double the amount of 90% ethyl alcohol, also kept at 4°C, to a predetermined amount of honey kept at 4°C, stirring and mixing the mixture well, and keeping this at the temperature for about 24 hours. The gist is to leave it to stand, take out only the separated solution, and heat it under reduced pressure to volatilize the alcohol content in the solution.
また、低カロリー調整ハチミツは、前記製法によって得
られたハチミツエキスに低カロリー糖及び水を加えて撹
拌混合させ、元の天然ハチミツの糖分含有量と等しくさ
せることを特徴とする。In addition, low-calorie adjusted honey is characterized by adding low-calorie sugar and water to the honey extract obtained by the above-mentioned manufacturing method and stirring and mixing the mixture to make the sugar content equal to that of the original natural honey.
本製法では、ハチミツと９０％エチルアルコールを４℃
の温度条件下におき、よく撹拌混合させてエマルジョン
化させたのち、約２４時間放置するから、この放置時間
の経過中に、元のハチミツの色素、芳香フレーバ成分、
アミノ酸、蛋白質などがアルコール液中に溶出する。In this manufacturing method, honey and 90% ethyl alcohol are mixed at 4°C.
After stirring and mixing well to form an emulsion, it is left to stand for about 24 hours. During this standing time, the original honey pigments, aromatic flavor components,
Amino acids, proteins, etc. are eluted into the alcohol solution.
これと同時に主成分の糖分も同様に溶出するが、前述し
た４℃の温度条件下におくことにより、アルコール液中
の糖分の限界飽和度を元のハチミツの約４０％程度に限
定することができる。なお、この温度条件のときにのみ
、アルコール液中の糖分の飽和度が元のハチミツの約４
０％程度になるのであり、本発明ではこの温度が安定条
件となっている。At the same time, the main component sugar also elutes, but by placing it under the above-mentioned temperature condition of 4°C, it is possible to limit the limit saturation of sugar in the alcoholic liquid to about 40% of the original honey. can. Note that only under this temperature condition, the saturation level of sugar in the alcoholic liquid is approximately 4% lower than that of the original honey.
This temperature is about 0%, and this temperature is a stable condition in the present invention.
したがフて、アルコール液中の糖分が飽和状態に達する
と、それ以上溶出できないハチミツの糖分は槽内に沈積
してその上方の溶液と２層に分離されるから、この上方
の溶液のみを取り出して残留アルコール分を揮散させる
ものである。However, when the sugar content in the alcohol solution reaches a saturated state, the sugar content in the honey that cannot be eluted any further will settle in the tank and be separated into two layers with the solution above it. It is taken out and the residual alcohol content is volatilized.
まず、ハチミツ１００ｇを４℃に保って分離撹拌槽に入
れ、さらに９０％エチルアルコールを同様に４℃に保っ
てよく撹拌混合させる。この撹拌混合は、エチルアルコ
ールにハチミツが溶融してエマルジョン化した状態とな
るまで行う。First, 100 g of honey is kept at 4°C and placed in a separate stirring tank, and 90% ethyl alcohol is also kept at 4°C and mixed with thorough stirring. This stirring and mixing is performed until the honey is melted in the ethyl alcohol and becomes an emulsion.
こうしてエマルジョン化した液を４℃に保って約２４時
間放置すると、分離撹拌槽の底部に堆積した沈降物とそ
の上方の溶液との２層に分離される。When the emulsified liquid is kept at 4°C for about 24 hours, it is separated into two layers: the sediment deposited at the bottom of the separation stirring tank and the solution above.
次いで、この上方の溶液のみを適宜な°手段で取り出し
、減圧下約ＳＯ〜６０℃で加熱する。これにより、溶液
中のアルコール分は揮散され、各糖成分が濃縮されたハ
チミツエキスが得られる。Then, only this upper solution is taken out by a suitable means and heated at about SO to 60° C. under reduced pressure. As a result, the alcohol content in the solution is volatilized, and a honey extract in which each sugar component is concentrated is obtained.
さらに、このハチミツエキスに１元の天然ハチミツの糖
含有量に相当する低カロリー糖及び水を加えて撹拌させ
ることにより、低カロリー調整ハチミツを製造する。Further, low-calorie sugar and water corresponding to the sugar content of the original natural honey are added to this honey extract and stirred to produce low-calorie adjusted honey.
本実施例では、上記のハチミツエキスに液状還元麦芽糖
水あめ４０ｇと水若干量を加えてよく撹拌し、元の天然
ハチミツ１００ｇ中の糖含有量に相当させた。なお、こ
の場合においては、例えばＬ−グルタミン酸ナトリウム
０．０１％、クエン酸ナトリウム０．０１％、又は乳糖
１５％、甘味料アスパラテーム、ステビア１％などを添
加して味覚、風味を改善してもよい。In this example, 40 g of liquid reduced maltose starch syrup and some water were added to the above honey extract and stirred well to make the sugar content correspond to 100 g of original natural honey. In this case, the taste and flavor may be improved by adding, for example, 0.01% sodium L-glutamate, 0.01% sodium citrate, or 15% lactose, and 1% sweetener aspartame or stevia. Good too.
本実施例で製されたハチミツエキスは、色素。The honey extract produced in this example is a pigment.
芳香のフレーバ成分、アミノ酸、蛋白質などの元のハチ
ミツの含有成分がそのまま濃縮されている。The ingredients contained in the original honey, such as aromatic flavor components, amino acids, and proteins, are concentrated as they are.
また、低カロリー調整ハチミツは、その糖分含有量は元
のハチミツと同量であるが、カロリー値は元の天然ハチ
ミツのほぼ２分の１になっている。Also, low-calorie modified honey has the same amount of sugar content as the original honey, but has approximately one-half the caloric value of the original natural honey.
〔効 果Ｊ
上記のごとく、本発明によれば、ハチミツとエチルアル
コールを撹拌混合して所定時間放置する工程を一定の温
度条件下に保つことにより、ハチミツの譜成分を有して
色、香り、味見、風味、栄養素などが変わることなく、
糖分のみが半ば以上減少されたハチミツエキスが得られ
る効果がある。[Effect J] As described above, according to the present invention, the process of stirring and mixing honey and ethyl alcohol and leaving it for a predetermined period of time is maintained under a constant temperature condition, so that the color and aroma are improved by retaining the honey components. , without any change in taste, flavor, nutrients, etc.
It has the effect of producing a honey extract whose sugar content has been reduced by more than half.
また、このハチミツエキスに低カロリー糖及び水を加え
ることにより、ハチミツの本来有する栄養素を損なうこ
となくカロリーの低い調整ハチミツが得られるもので、
糖分の摂取が抑制されて肥満防止、成人病の予防などに
最適なハチミツ食品が得られる効果がある。In addition, by adding low-calorie sugar and water to this honey extract, a modified honey with low calories can be obtained without sacrificing the nutrients inherent in honey.
It has the effect of suppressing sugar intake, making it a honey food that is ideal for preventing obesity and adult diseases.
Claims (2)
４℃に保った９０％エチルアルコールを加えてよく撹拌
混合し、これを前記温度で約２４時間放置し、分離され
た溶液のみを取り出して加熱し溶液中のアルコール分を
揮散させることを特徴としたハチミツエキスの製造方法
。(1) Add about twice the amount of 90% ethyl alcohol, also kept at 4°C, to a predetermined amount of honey kept at 4°C, stir and mix well, leave this at the temperature for about 24 hours, and the separated solution A method for producing honey extract, which is characterized by taking out the honey extract and heating it to volatilize the alcohol content in the solution.
ロリー糖及び水を加えて撹拌混合させる低カロリー調整
ハチミツの製造方法。(2) A method for producing low-calorie adjusted honey, in which low-calorie sugar and water are added to the honey extract obtained according to claim 1 and mixed with stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP88153441A JPH01320959A (en) | 1988-06-23 | 1988-06-23 | Production of honey essence and honey adjusted to low calorie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP88153441A JPH01320959A (en) | 1988-06-23 | 1988-06-23 | Production of honey essence and honey adjusted to low calorie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01320959A true JPH01320959A (en) | 1989-12-27 |
Family
ID=15562604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP88153441A Pending JPH01320959A (en) | 1988-06-23 | 1988-06-23 | Production of honey essence and honey adjusted to low calorie |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01320959A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5447743A (en) * | 1992-06-17 | 1995-09-05 | Yad Mordechai Apiary | Honey-based food product |
| CN103270839A (en) * | 2013-06-18 | 2013-09-04 | 湖南农业大学 | Four-line seedling sending mechanism of rape transplanter |
| CN104431939A (en) * | 2014-12-16 | 2015-03-25 | 广东顺大食品调料有限公司 | Honey essence and preparation method thereof |
-
1988
- 1988-06-23 JP JP88153441A patent/JPH01320959A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5447743A (en) * | 1992-06-17 | 1995-09-05 | Yad Mordechai Apiary | Honey-based food product |
| CN103270839A (en) * | 2013-06-18 | 2013-09-04 | 湖南农业大学 | Four-line seedling sending mechanism of rape transplanter |
| CN104431939A (en) * | 2014-12-16 | 2015-03-25 | 广东顺大食品调料有限公司 | Honey essence and preparation method thereof |
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