JPS5811181B2 - Kokei Hachimitsu no Seizouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a novel form of solid honey.

Honey originally contains about 70% sugar such as glucose and fructose, as well as vitamins B, , B2. Contains water-soluble vitamins such as nicotinic acid, pantothenic acid, biotin, folic acid, Bc, and C, fat-soluble vitamin F, carotene as a KQ provitamin, contains enzymes such as diastase, oxykuse, retactase, and invertase, and contains iron. , calcium, sodium, copper, manganese, phosphate, potassium, sulfur.

It is rich in minerals such as chlorine, silicon, magnesium, and zinc.

Honey is susceptible to deterioration during storage, as is clear from its unique resident components, and honey is especially susceptible to loss of trace nutritional components, so the changes in trace components such as water-soluble and fat-soluble vitamins are important for nutritional evaluation. Due to storage conditions and repeated heating during use, these active ingredients are destroyed and there is no way to prevent a decline in quality. ing.

Recently, the qualitative evaluation of the active ingredients present in honey has been recognized, and honey has been recognized as a representative health food that can be used to maintain and improve our health, as well as for the sick and healthy.
It is well known that it is often used by infants and young children.

However, honey is fluid in most cases, making storage, packaging, transportation, etc. complicated. It's inconvenient.

Furthermore, when honey is stored in a refrigerator, during cold weather such as winter, or when stored for a long period of time, the entire honey crystallizes and becomes paste-like, which is extremely inconvenient to use.

The present invention provides a novel solid honey that fundamentally eliminates the above-mentioned problems with honey, and can be obtained in any suitable solid shape such as a block, a plate, or a lump.

Powdered honey has been known in the past as seen in Japanese Patent Publication No. 40-25218, but unlike this powdered honey, the solid honey obtained by the present invention is molded using a mold and is basically The feature is that it has a block-like, plate-like, lumpy, two-grain, and other irregularly shaped shapes.

Moreover, in the method of the above-mentioned Japanese Patent Publication No. 40-25218,
The manufacturing process is complicated and tends to be expensive, such as adding glucose or lactose, separating and washing with anhydrous ethyl alcohol, and then vacuum drying.

On the other hand, the method of the present invention requires only injecting molten honey into a mold and vacuum freeze-drying it, which significantly simplifies the process and also has the advantage of being low cost. be.

In the present invention, the liquid honey injected into the mold is vacuum freeze-dried, as compared to other drying and dehydration methods, the solid honey obtained not only has much better transparency and moisture absorption resistance, but also This is because the inherent active ingredients are hardly lost.

The solid honey obtained by the method of the present invention has excellent transparency and good resistance to moisture absorption, but for long-term storage, it must be packaged with a desiccant as necessary, such as canned, bottled, or packed with moisture-impermeable film. This is advantageous because it can maintain its original transparent shape for a long period of time.

In carrying out the present invention, various types of honey are used alone or in combination as the main raw material, and in addition to this, starch syrup is used.

A mixture of sugars such as sugar solution may be used as the main raw material.
It is practical to add adjuvants such as acidulants, coloring agents, and nutritional fortifiers as needed.

Further, it is effective to use a transparency-retaining agent or a moisture absorption preventive agent as an adjuvant added to honey, since this can further enhance the effects of the present invention.

In addition, as the mold used in the present invention, trays made of aluminum or other metals, plastic containers, etc. are used, but in the case of metal trays, a plastic film is laid in advance to improve the release of the solid honey from the mold. It is recommended that the bottom and side surfaces of molds such as trays and plates be grooved to make it easier to divide the solid honey into regular pieces. A continuous or discontinuous arrangement of the strips in a grid or other configuration may make the invention even more effective.

The molds described above are not limited to trays, plates, etc., but molds such as plates and rolls having a large number of concave 9-grain pieces on the surface of the substrate can also be effectively used.

Examples of the present invention are shown below.

First, melt 1 to 1.5 kg of honey as a raw material into a liquid, pour it into a plastic plate, and place it in a freezer at -25°C for 12 hours.
It was left to freeze for 24 hours.

The frozen honey in the plastic dish was then transferred to a vacuum dryer.
Cool and hold under vacuum for 30 minutes to 1 hour, followed by 1 to 1.5 hours at 50°C under vacuum, 1 hour at 60°C, and 7 hours at 70°C.
Heat treatment was carried out with a thermal history of 60° C. for 1 to 2 hours, and finally heating was stopped and only evacuation was performed for 11 to 12 hours.

After that, the solid honey in the plastic dish was removed from the vacuum dryer and was transparent and did not exhibit hygroscopicity.

This solid honey was released from the plastic plate, crushed as appropriate, and packaged in plastic film bags with a desiccant placed between the double bags to obtain a product.

Next, test examples will be presented to further clarify the effects of the present invention.

(1) Analytical Test A comparative analysis of vitamins and nicotinic acid between the solid honey obtained according to the above embodiment of the present invention and conventional purified liquid honey was conducted, and the results shown in Table 1 were obtained.

From this, it was confirmed that the solid honey of the present invention is compositionally equivalent to liquid honey.

Furthermore, the solid honey of the present invention was analyzed for water content, direct reducing sugar, apparent sucrose, etc. in accordance with the honey standard test according to the Fair Trade Code, and the results shown in Table 2 were obtained.

This shows that the product of the present invention satisfies the standards for liquid honey.

In the case of the product of the present invention, there is almost no water content, which further supports its stability.

(2) Moisture absorption test test method A piece of the product of the present invention was placed in a beaker, its weight was measured, and then placed in a place with a temperature of 30°C and high humidity of 85% for 1, 3, and 8 hours.
The weight is measured after 24 hours, and the weight increase rate is defined as moisture absorption.

This indicates that the solid honey of the present invention has excellent moisture absorption resistance and is stable for a long period of time.

(3) Strength test (dissolution test in water) test method One piece of the product of the present invention was added to 100ml of water at 24°C and 85ml of water at 24°C.
The sample is placed in a beaker containing 100 ml of warm water at ℃ and the time required for it to completely dissolve is measured.

It is clear from this that the solid honey of the present invention has sufficient solid strength and has commercial value that can be distributed as candy or drop products.

(4) Transparency test It is clear from the natural color photograph (attached) of the reference material of the solid honey product according to the example of the present invention that the product of the present invention has excellent transparency. This significantly increases the commercial value of candy and drop products.

(5) Strength test (attachment strength) Test method A piece with a thickness of 94 mm was cut out and adjusted, and a needle-shaped adapter was inserted into it at a constant speed to measure the stress.

The number of repetitions was n=5.

Equipment used: Fudo Kogyo rheometer (maximum measurement stress: 10 kgf) Adapter used: Needle adapter (φ3 mm) Sample stage speed: 20 mm/min Test sample thickness: Approximately 4 mm Test result: Penetration strength (unit: kgf) Sample 1st time 2nd time 3rd time 4th time 5th time Average Inventive product 5.94.95.5 5.7 5.85.6 Comparative product >10 >10 >10 >10 >10 >10
Note) The product of the present invention was crushed under the stress of the above value.

Note) The comparative product is a commercially available product manufactured by the method of JP-A-48-85362.

Note) The comparative product has a slight needle of 1. The penetration was about mm.

Claims (1)

[Claims] 1. Melt the raw honey into a liquid state and pour it into a dish or other mold, cool it at a temperature around -25°C for about 12 to 24 hours, freeze it, and then cool it under vacuum for about 30 minutes to 1 hour. 1. A method for producing solid honey, which comprises holding and then heat-treating under reduced pressure in a vacuum.