JPH0445756A - Separation of honey extract and food mixed with same honey extract - Google Patents
Separation of honey extract and food mixed with same honey extractInfo
- Publication number
- JPH0445756A JPH0445756A JP2150522A JP15052290A JPH0445756A JP H0445756 A JPH0445756 A JP H0445756A JP 2150522 A JP2150522 A JP 2150522A JP 15052290 A JP15052290 A JP 15052290A JP H0445756 A JPH0445756 A JP H0445756A
- Authority
- JP
- Japan
- Prior art keywords
- honey
- aroma
- taste
- components
- extracted
- 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 45
- 235000013305 food Nutrition 0.000 title claims abstract description 11
- 238000000926 separation method Methods 0.000 title description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000011187 glycerol Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 11
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 235000011850 desserts Nutrition 0.000 claims description 2
- 229930195733 hydrocarbon Natural products 0.000 claims description 2
- 150000002430 hydrocarbons Chemical class 0.000 claims description 2
- 239000003610 charcoal Substances 0.000 claims 2
- 150000002148 esters Chemical class 0.000 claims 1
- 150000002170 ethers Chemical class 0.000 claims 1
- 150000002576 ketones Chemical class 0.000 claims 1
- 235000019527 sweetened beverage Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000019441 ethanol Nutrition 0.000 abstract description 4
- 235000011089 carbon dioxide Nutrition 0.000 abstract 2
- 235000013772 propylene glycol Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 244000248349 Citrus limon Species 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 230000035945 sensitivity Effects 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- XDTMQSROBMDMFD-UHFFFAOYSA-N Cyclohexane Chemical compound C1CCCCC1 XDTMQSROBMDMFD-UHFFFAOYSA-N 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000005456 alcohol based solvent Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- WLJVXDMOQOGPHL-UHFFFAOYSA-N benzyl-alpha-carboxylic acid Natural products OC(=O)CC1=CC=CC=C1 WLJVXDMOQOGPHL-UHFFFAOYSA-N 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 239000003759 ester based solvent Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005453 ketone based solvent Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 229960003424 phenylacetic acid Drugs 0.000 description 1
- 239000003279 phenylacetic acid Substances 0.000 description 1
- -1 phenylacetic acid ester Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ハチミツのエキスと（にその香気成分及び呈
味成分の分離及びこれを添加した食品に係わるもので、
清涼飲料水、菓子、一般食品の分野に関係するものであ
る。Detailed Description of the Invention (Industrial Field of Application) The present invention relates to the separation of aroma and taste components from honey extract, and to foods to which the same is added.
This relates to the fields of soft drinks, confectionery, and general foods.
（従来の技術）
従来−船釣に供されているハチミツは粗ハチミツを精製
したものであって、この精製ハチミツ中には香気及び呈
味成分が失われている。それがためハチミツの香気成分
として、合成香料であるフェニル酢酸エステル等、又呈
味成分として、各種アミノ酸等が使用されている。(Prior Art) Conventionally - Honey provided for boat fishing is refined from crude honey, and aroma and taste components are lost in this refined honey. For this reason, synthetic fragrances such as phenylacetic acid ester are used as aroma components of honey, and various amino acids and the like are used as taste components.
（本発明が解決しようとする問題点）
最近、飲料、菓子、及び一般食品等の甘味料成分として
ハチミツが砂糖の一部又は全てに代替して添加されてき
ている。この理由としてはハチミツは、これか働き蜂に
よって分泌生産された自然食品であるということばかり
でなく、ハチミツ本来より起因するほのかなハチミツの
香気及びかすかな呈味にも起因しているものと考えられ
る。(Problems to be Solved by the Present Invention) Recently, honey has been added as a sweetener component to beverages, confectionery, general foods, etc. in place of part or all of sugar. This is thought to be due not only to the fact that honey is a natural food secreted and produced by worker bees, but also to the faint honey aroma and faint taste that originate from honey itself. .
一般に原産地の養蜂家より採取された粗ハチミツはその
本来の香気はまことに、かくわしく、又その呈味は一般
に得られる精製ハチミツとは比較できないほど滋味に冨
んだものである。In general, crude honey collected by beekeepers in the area of origin has a truly rich and aromatic aroma, and its flavor is so rich and nutritious that it cannot be compared to generally available refined honey.
しかるに食品に添加されているハチミツは精製工程を経
たものであって、その甘味成分のみが強調され、粗ハチ
ミツ本来に起因する香気、呈味成分は殆んど失われてい
る。However, the honey added to foods has gone through a refining process, so only its sweet component is emphasized, and most of the aroma and taste components originally caused by crude honey are lost.
本発明は上記の問題点を解決するため、ハチミツ固有の
香気成分及び呈味成分を高濃度に得る方法を見出し本発
明に到達した。In order to solve the above-mentioned problems, the present invention has been achieved by discovering a method for obtaining a high concentration of aroma components and taste components unique to honey.
（問題点を解決するための手段）
本発明のハチミツの香気成分及び呈味成分の分離方法は
原産地養蜂家より得られた粗ハチミツの脱色等の目的で
行われる活性炭処理工程での処理済み活性炭を炭酸カス
、及び水又は有機溶剤で抽出することによって行われる
。(Means for Solving the Problems) The method of separating aroma components and taste components of honey according to the present invention uses treated activated carbon in an activated carbon treatment process carried out for the purpose of decolorizing crude honey obtained from beekeepers in the place of origin. This is done by extracting with carbonic acid scum and water or an organic solvent.
有機溶剤としては、メタノール、エタノール、プロピレ
ングリコール、グリセリン等のアルコール系溶剤、エチ
ルアセテート等のエステル系溶剤、アセトン、メチルエ
チルケトン等のケトン系溶剤、エチルエーテル等のニー
デル系溶剤、ｎ−ヘキサン、シクロヘキサン、石油エー
テル等の炭化水素系溶剤が使用される。Examples of organic solvents include alcohol solvents such as methanol, ethanol, propylene glycol, and glycerin, ester solvents such as ethyl acetate, ketone solvents such as acetone and methyl ethyl ketone, needle solvents such as ethyl ether, n-hexane, cyclohexane, Hydrocarbon solvents such as petroleum ether are used.
抽出温度は炭酸ガスの場合は臨界１ｉｌｌｆ以下で行い
、水及び有機溶剤の場合は常温から加熱還流までの適宜
の温度が選択され、抽出時間はこの抽出温度によって決
定されるが、−船釣には抽出温度は２０〜１００℃、抽
出時間は３０分〜５時間であって、好ましくは抽出温度
、２０℃から還ｆＬ温度まで、抽出時間、１〜３時間で
ある。In the case of carbon dioxide gas, the extraction temperature is below the critical level of 1 illf, and in the case of water and organic solvents, an appropriate temperature from room temperature to heating reflux is selected, and the extraction time is determined by this extraction temperature. The extraction temperature is 20 to 100°C and the extraction time is 30 minutes to 5 hours, preferably the extraction temperature is from 20°C to the reflux temperature and the extraction time is 1 to 3 hours.
抽出方法としては、バッチ方式でも連続方式でも、どち
らでも採用可能である。As the extraction method, either a batch method or a continuous method can be adopted.
抽出後の操作としては必要に応して抽出溶液を減圧濃縮
等の方法によって溶剤を溜去することにより、抽出成分
をさらに濃縮することも可能である。As a post-extraction operation, it is also possible to further concentrate the extracted components by distilling off the solvent from the extraction solution using a method such as vacuum concentration, if necessary.
（作用）
以上のようにして得られたハチミツ中の香気成分及び呈
味成分を本発明に従って飲料、菓子、冷菓等の食品に精
製ハチミツと供に加えられれば一層にハチミツの香味を
増強する効果が発揮される。(Function) If the aroma components and taste components in honey obtained as described above are added to foods such as beverages, confectionery, and frozen desserts together with purified honey according to the present invention, the flavor of honey will be further enhanced. is demonstrated.
（実施例）
以下に本発明を実施例により説明するが、本発明はこれ
らの実施例に限定されるものではないことは、言うまで
もない。(Examples) The present invention will be explained below using Examples, but it goes without saying that the present invention is not limited to these Examples.
実施例１
粗ハチミツの脱色処理工程で生成した使用済み活性炭１
００ｇｒをエタノール５００ｍ１にて還ｉｌｌ ｍｒｌ
で２時間攪拌抽出した後、濾過、続いて濾液を減圧ａＩ
Ｉをおこなって、１．２ｇｒの淡褐色オイル状抽出物（
ハチミツエキス）を得た。この抽出物は感応試験により
ハチミツ本来の香気成分及び呈味成分が、そのまま濃縮
されていることがわかった。Example 1 Used activated carbon 1 produced in the decolorization process of crude honey
Reconstitute 00gr with 500ml of ethanol.ill mrl
After stirring and extraction for 2 hours at
I obtained 1.2 gr of light brown oily extract (
honey extract) was obtained. Sensitivity tests revealed that the aroma and taste components inherent in honey were concentrated in this extract.
実施例２
上で得た抽出物０． ５ｇｒ、甘味料として砂糖２２ｇ
ｒ、精製ハチミツ５ｇｒ、 クエン酸０．４ｇｒ、
レモンフレバー０．４ｇｒを水１５０ｍ１に溶解し、ハ
チミツレモン飲料水を調製した。この飲料水は感応試験
によって、本願抽出物（ハチミツエキス）を添加しない
ものに比較してハチミツの香気と呈味を十分に示した。Example 2 The extract obtained above 0. 5gr, 22g sugar as sweetener
r, purified honey 5gr, citric acid 0.4gr,
Honey lemon drinking water was prepared by dissolving 0.4g of lemon flavor in 150ml of water. In a sensitivity test, this drinking water sufficiently exhibited the aroma and taste of honey compared to water without the extract of the present invention (honey extract) added thereto.
実施例３
実施例１で得た抽出物１ｇｒ、砂糖７００ｇｒ、水飴２
５０ｇｒ、精製ハチミツ５０ｇｒ、濃縮レモン果汁２０
ｇｒ、 クエン酸７．５ｇｒ、 レモンフレバー０
． ２ｇｒ、以上から常法に従ってハチミツレモンキャ
ンデイ−を作製した。このキャンデイ−は感応試験によ
って本願抽出物（ハチミツエキス）を添加しないものに
比較してハチミツの香気と呈味を著しく示した。Example 3 1g of the extract obtained in Example 1, 700g of sugar, 2 starch syrup
50gr, purified honey 50gr, concentrated lemon juice 20gr
gr, citric acid 7.5gr, lemon flavor 0
．． 2gr, honey lemon candy was prepared from the above according to a conventional method. According to a sensitivity test, this candy exhibited a remarkable honey aroma and taste compared to a candy to which the extract of the present invention (honey extract) was not added.
（発明の効果）
上記の如く本発明によれば粗ハチミツの精製段階に於い
て行われる活性炭処理時に生成する使用済み活性炭を抽
出処理することによって、厚地で養蜂家か採取した時、
本来具備しているハチミツの香気及び呈味成分を高濃度
に得られるようになった。また、かくして得られた抽出
物を各種の食品に添加することによって、その食品にハ
チミツの持つ本来の香気と呈味を付することか、できる
ようになった。(Effects of the Invention) As described above, according to the present invention, by extracting the used activated carbon generated during the activated carbon treatment performed in the refining stage of crude honey, when collected by beekeepers in Atsuchi,
It is now possible to obtain a high concentration of the aroma and taste components that are naturally present in honey. Furthermore, by adding the extract thus obtained to various foods, it has become possible to impart the original aroma and taste of honey to the foods.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2150522A JPH0445756A (en) | 1990-06-08 | 1990-06-08 | Separation of honey extract and food mixed with same honey extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2150522A JPH0445756A (en) | 1990-06-08 | 1990-06-08 | Separation of honey extract and food mixed with same honey extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0445756A true JPH0445756A (en) | 1992-02-14 |
Family
ID=15498708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2150522A Pending JPH0445756A (en) | 1990-06-08 | 1990-06-08 | Separation of honey extract and food mixed with same honey extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0445756A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109884211A (en) * | 2019-03-27 | 2019-06-14 | 杭州碧于天保健品有限公司 | The measuring method of glycerol content in a kind of detection honey |
-
1990
- 1990-06-08 JP JP2150522A patent/JPH0445756A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109884211A (en) * | 2019-03-27 | 2019-06-14 | 杭州碧于天保健品有限公司 | The measuring method of glycerol content in a kind of detection honey |
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