JPS5985262A - Preparation of powder of honey or honey-containing liquid food - Google Patents
Preparation of powder of honey or honey-containing liquid foodInfo
- Publication number
- JPS5985262A JPS5985262A JP57194884A JP19488482A JPS5985262A JP S5985262 A JPS5985262 A JP S5985262A JP 57194884 A JP57194884 A JP 57194884A JP 19488482 A JP19488482 A JP 19488482A JP S5985262 A JPS5985262 A JP S5985262A
- Authority
- JP
- Japan
- Prior art keywords
- honey
- powder
- liquid food
- powdery
- containing liquid
- 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.)
- Granted
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、新規な蜂蜜または蜂蜜を含有する液状食品の
粉末の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing honey or a liquid food powder containing honey.
蜂蜜は果糖バよびブドウ糖がその成分の70%以上を占
め、また特有のフレーバを有し、さらをこヒタミン、ミ
ネラルなどの特殊な栄養成分を含有する甘味料として広
く用いられているが、粘稠性が高く、大変乾燥しQこく
いものであり、また乾燥したものも非當シこ吸湿性が強
く、取扱いが困難であった。また蜂蜜に果汁、乳、醗酵
孔等を添加した蜂蜜を含有する液状食品をこおいても同
様をこ乾燥しに<<、取扱いが困難であった。そのため
、従来より、蜂狐の粉末化法としてDElo−、IOの
デキストリンやDEION2.fのワキシースターチ(
酵素糖化物)の使用が試みられてきたが、DEIO〜2
jでは、乾燥性が悪いため、乾燥助剤を大月1に必要と
し%得られた粉末蜂蜜の蜂蜜含有量は低くなり、味覚的
にも蜂蜜らしい粉末を得られない欠点があり、好ましい
ものではなかった。Honey is widely used as a sweetener, with more than 70% of its components being fructose and glucose, and it has a unique flavor. It also contains special nutritional components such as pyrohitamine and minerals. It has a high consistency, is extremely dry, and has a high quality of Q. Even when dried, it is highly hygroscopic and difficult to handle. Furthermore, even if a liquid food containing honey, which is obtained by adding fruit juice, milk, fermentation holes, etc. to honey, is poured, it is difficult to handle and dry. Therefore, DElo-, IO dextrin and DEION2. f waxy starch (
The use of enzyme saccharides) has been attempted, but DEIO ~ 2
J has poor drying properties, requires a drying aid, and the honey content of the resulting powdered honey is low, making it difficult to obtain a powder that tastes like honey, so it is not preferable. It wasn't.
また蜂蜜含量を多くすれは、その乾燥性は著しく悪くな
るものであった。従って吸湿性、乾燥性の点における製
造、取扱いの問題は未だ解決するまでには至っていない
。Moreover, when the honey content was increased, the drying properties became significantly worse. Therefore, the problems of production and handling in terms of hygroscopicity and drying properties have not yet been solved.
本発明者らは上記の諸欠点を改善すべく鋭意研究を重ね
た結果、蜂蜜または蜂蜜を含有する液状食品の固形分/
ili J(1部当り酵素糖化したDE/〜j程度の
ワキシースターチの固形分/〜/j里量部を用いて噴霧
乾燥することtこより、得られた粉末蜂蜜および蜂蜜を
含有する液状食品の粉末が、その吸1lrd性を改善す
るとともに乾燥し易い乾燥性の良好な利点盆イ」し、さ
らをこ味覚的tこも蜂蜜の香りを高く保持し、さらに再
溶解し易(再溶解液が透明液となる高濃度含有蜂蜜であ
ることを知った。しかしながらこの粉末は、わずかなが
ら吸湿性を示すためtこ長期間外気に触れることをこよ
り潮解する欠点があることを知った。そのため、この得
られた粉末をできるだけすみやかに密封包装したところ
長期間保存性の良好なものであった。As a result of intensive research to improve the above-mentioned drawbacks, the present inventors have found that the solid content/solid content of honey or liquid foods containing honey is
By spray-drying the obtained powdered honey and liquid food containing honey by spray-drying using 1 part of enzymatically saccharified DE/~/j parts of waxy starch, The powder has the advantage of improving its absorbency and drying properties, retains a high level of honey aroma, and is easy to redissolve (the redissolving liquid I learned that this powder is a highly concentrated honey that becomes a transparent liquid. However, I learned that this powder has a slight hygroscopic property, so it has the disadvantage that it deliquesces when exposed to the outside air for a long period of time. When the obtained powder was sealed and packaged as soon as possible, it was found to have good long-term storage stability.
本発明は上記の知見tこ基いて完成されたもので。The present invention was completed based on the above findings.
蜂蜜または蜂蜜を含有する液状食品の固形分1Mfij
部当り、LIE/−を程度のワキシースクーチの固形分
7〜7.5重量部を添加して噴霧乾燥して粉末化し、次
いてこれ全密封包装することを特徴とする蜂蜜または蜂
蜜を含有する液状食品の粉末の製造法である。Solid content of honey or liquid food containing honey 1 Mfij
Contains honey or honey characterized by adding 7 to 7.5 parts by weight of waxy scooch solids of about LIE/- per part, spray-drying it to powder, and then packaging it in a sealed package. This is a method for producing powder for liquid foods.
本発明の対象となる蜂蜜としては、例えば、クローバ−
蜂蜜、レンゲ蜂蜜、アカシア蜂蜜、みかん蜂蜜、アンバ
ー蜂蜜、フィトアンバー蜂蜜、そは蜂蜜、ポリフラワー
蜂蜜、精製蜂蜜7よと、蜂蜜であれば何ら限定されるも
のでなく、また峰−蚕に例えば、果汁、乳、醗酵乳等を
添加した、蜂蜜を含有する液状食品が挙げられる。また
蜂蜜に予めu w i’= s 程tx+こ酵素糖化し
たワキシースクーチを加えて粘度の調整をしても゛よい
。Examples of honey to which the present invention applies include clover
Honey, astragalus honey, acacia honey, tangerine honey, amber honey, phytoamber honey, honey, polyflower honey, purified honey7, etc. are not limited to any honey, and there are also honeys such as silkworms, for example. Examples include liquid foods containing honey to which fruit juice, milk, fermented milk, etc. are added. Further, the viscosity may be adjusted by adding tx + waxy scoochi which has been saccharified with enzymes to honey in advance.
また本発明tこ使用されるDE/〜j f1度のワキシ
ースターチ〔以下、ワキシースクーチ(DE/〜j)と
略す〕としては、例えは、ワキシースターチイエロー忙
、α−アミラーセ処理して低LJE/−,5’に酵素糖
化したものが挙げられ、また粉末化し、たものでもよい
。このようなワキシースターチ(DE/−j)を得るQ
こ当っては、例えば25〜35%のワキシースクーチの
水性懸濁液葡調整し、これtこ耐熱性α−アミラーセ(
クライヌターゼT−5; :大和化成社製)を添加し、
9j℃で糖化し、さI−)T/こ反j心後カーボンを添
加し、濾過し、精製して得られる。このワキシースクー
チ(1)E/−5)として得られる成分は2例えばD
E 、2j。In addition, the waxy starch of DE/~j f1 degree [hereinafter abbreviated as waxy scoochi (DE/~j)] used in the present invention includes, for example, waxy starch yellow starch, α-amylase treated and low LJE. /-, 5' can be enzymatically saccharified, and powdered products may also be used. Q to obtain waxy starch (DE/-j) like this
In this case, for example, prepare an aqueous suspension of 25-35% waxy succulent and add heat-resistant α-amylase (
Clynutase T-5 (manufactured by Daiwa Kasei Co., Ltd.) was added,
It is obtained by saccharification at 9°C, addition of carbon after reaction, filtration, and purification. The components obtained as this waxy scoochi (1)E/-5) are 2, for example, D
E, 2j.
Gユニ0.・2%、G2=2.に%、G3=/乙1%、
Q、=74%、G5=/A♂%、G6=lノ/に。G Uni 0.・2%, G2=2. %, G3=/Otsu 1%,
Q,=74%, G5=/A♂%, G6=lノ/to.
G7= / 3. ’I%、高重合糖類3/、2%(G
はグルコースを示し、数字はグルコーヌ数を示す)の成
分からなるものである。G7= / 3. 'I%, highly polymerized saccharide 3/, 2% (G
indicates glucose, and the number indicates the glucone number).
粉末化の方法としては、前記の蜂蜜または蜂蜜を含イ」
する液状食品の固形勿/重力1部に対して乾燥助剤とし
てワキシースクーチ(IJE/−s)の固形分l〜/、
5重量部を添加すれはよく、好ましくは、ワキシースタ
ーチ(DE/−!;)/、、2〜/。As a powdering method, the above-mentioned honey or honey-containing
The solid content of Waxy Scooch (IJE/-s) as a drying aid per 1 part of solid content/gravity of the liquid food is
It is sufficient to add 5 parts by weight, preferably waxy starch (DE/-!;)/, 2~/.
グ重fit部また、蜂蜜または蜂蜜を含有する液状良品
tこワキシースターチ(DE7〜3 ) ki加L タ
11こ、使用するワキシースクーチCDE/〜3)の含
水量が、少ない場合には、攪拌に好ましい′粘性濃度ま
たはその段の乾燥手段に好ましい粘性濃度(こ調整する
ため加入するが、または含水量が多すぎる場合tこは、
敢宜減圧儂縮等の手段により濃縮すればよい。次いでこ
れを乾燥するのであるが乾燥手段としては噴霧乾燥であ
る。If the water content of the waxy starch (DE7-3) used is low, stir The preferred viscosity concentration or the preferred viscosity concentration for the drying means (added to adjust this, or if the water content is too high,
It may be concentrated by means such as vacuum compression. Next, this is dried, and the drying method is spray drying.
この噴霧乾燥tこおいては5例えば13θ〜It、0℃
の送風温度、に0〜り5℃の排風温度、好ましくは送風
温度lグ0〜1soc、vl風n1A度り□〜り5℃に
て行なえばよい。このようQこして粉末化した後、得ら
れた粉末蜂蜜または蜂蜜葡含有するき
液状食品粉末はでへるだけすみゃかtこ例えはアルミラ
ミネ゛−トコーテングした密封性の包装用具などに充填
し、蜜月1ればよい。In this spray drying, for example, 13θ~It, 0°C
The blowing temperature may be 0 to 5° C., preferably the blowing temperature is 0 to 1 soc, and the air temperature is 0 to 5° C. After straining and powdering in this way, the resulting powdered honey or liquid food powder containing honey grapes can be packed into sealed packaging materials coated with aluminum laminate. , 1 honeymoon is enough.
このようにして得られた密封包装された粉末蜂蜜または
蜂蜜を含有する液状食品粉末は、長期間安定であり、か
つ、その吸湿性も低(、そのためケーキミックス、スー
プミックス等の粉末’lへゐ利用にあたり、その製品の
吸湿性、ケーキング性を引き起こさせる欠点が改善され
、多くの粉末良品への利用にあたり、その製品の吸湿性
、ケーキング性を引き起こさせる欠点が改善さ2し、多
くの粉末食品への使用を可能ならしめたものであっlこ
。The hermetically packaged powdered honey or liquid food powder containing honey thus obtained is stable for a long period of time and has low hygroscopicity (therefore, it can be used as a powder for cake mixes, soup mixes, etc.). When using the product, the defects that cause the product's hygroscopicity and caking property are improved; This made it possible to use it in food.
次tこ実施例紮挙げて具体的に説明するが、本発明はこ
れにより何んら限定されるものではない。The present invention will be explained in detail by referring to the following examples, but the present invention is not limited thereto in any way.
実施例 l
市販クローバ−蜂蜜300’/ (固形分poov)に
ワキ;ノースターチ(DE)7)乙ooyτ溶解し℃加
え、混合後噴霧乾燥手段tこ最適な濃度(2
固形分濃度、20〜寞j; w/w%)【こ加水1.a
整し、次いて送風温度lグ0〜lj0℃、排風温度70
〜95℃にて噴霧乾燥した。その結果、乾燥機への缶体
壁171着tわず力骨こ生ずるものの乾燥物は一応粉末
化された。またこの粉末は長期開放Iffで潮解−ノー
る欠点を有していた。なおこの粉末の溶解性は良好であ
った。さらQここの粉末は蜂蜜分を良好に含イJすると
ともをこ、蜂蜜の風味を保持したものであ−っだ。次い
てこの粉末tこ少量の果糖を添加し、次いでその乙〜に
Vを、アルミラミネートコーティングした密封用のステ
イク状包装用紙に充填し物
密封した。この充填用は6ケ月後においても良好な粉末
状で、かつ溶解性も何んら劣化していない優れたもので
あった。Example 1 Commercially available clover honey 300'/ (solid content poov) was dissolved in nostarch (DE) 7) and ooyτ and added to the temperature, mixed and then spray-dried to the optimum concentration (2 solid content, 20 to 30°C). j; w/w%) [Add water 1. a
Then, the blowing temperature is 0 to 0℃, and the exhaust temperature is 70℃.
Spray dried at ~95°C. As a result, the dried material was pulverized to some extent, although the can body wall 171 did not adhere to the dryer and was stiff. This powder also had the disadvantage of deliquescence at long-term open If. The solubility of this powder was good. This powder contains a good amount of honey and retains the flavor of honey. Next, a small amount of fructose was added to this powder, and V was then filled into a stake-shaped packaging paper coated with aluminum laminate for sealing, and the product was sealed. This filling product remained in good powder form even after 6 months, and its solubility was excellent with no deterioration at all.
なおワキシースターチ(zEi−s>の添加量としては
、蜂蚕固形分1重垣部tこ対して1重h1部以下の量で
は粉末化の際tこ乾燥機に411着して回収率が悲いも
のであった。またワキシースターチ(DE / −3)
/、!MAN部以上の量では粉末化は良好をこなし得
るが、蜂蜜含有率が低いためをこその特有の香りに欠け
るものであった。In addition, the amount of waxy starch (zEi-s) added is less than 1 part of bee and silkworm solids per 1 part of 1 part of solid content of bee-silkworms. It was sad. Also waxy starch (DE/-3)
/,! When the amount was above the MAN portion, powdering could be achieved well, but the characteristic aroma was lacking precisely because the honey content was low.
実施例 ! 市販レンゲ蜂蜜5oot<固形分qrooy>+こ。Example ! Commercially available astragalus honey 5 oot <solid content qrooy> + this.
ワキシーヌタ−fCDE3.lI)!;00ftk用い
、以下実施例1と同様の条件tこて乾燥して粉末蜂蜜を
得た。次いでこの粉末【こ少量の果糖全添加し。Waxy Nuta-fCDE3. lI)! ;00ftk was used and dried with a trowel under the same conditions as in Example 1 to obtain powdered honey. Next, add a small amount of fructose to this powder.
これをアルミラミネートコーティングした密封用のステ
ィック状包装用紙tこ乙〜どVづつ充填し、密封した。This was filled with stick-shaped packaging paper coated with aluminum laminate for sealing, and sealed.
木製品は、6ケ月後も粉末状を示す良好なものであった
。The wooden product remained in good condition and remained powdery even after 6 months.
特W[出鵬人 東洋醸造株式会社 代表者 伊東畠士馬Special W [Depengjin] Toyo Jozo Co., Ltd. Representative: Shima Ito Hatake
Claims (1)
量部当りDE/−j程度のワキシースターチの固形分l
〜/、3重量部を添加して噴霧乾燥して粉末化L、次い
でこれを密封包装することを特徴とする蜂蜜または蜂蜜
を含有する液状食品の粉。 末の製造法。(1) Solid content of honey or liquid food containing honey/solid content of waxy starch approximately DE/-j per part by weight l
1. A powder of honey or a liquid food containing honey, characterized in that 3 parts by weight of honey is added to the powder, which is spray-dried to form a powder, which is then sealed and packaged. The final manufacturing method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57194884A JPS5985262A (en) | 1982-11-05 | 1982-11-05 | Preparation of powder of honey or honey-containing liquid food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57194884A JPS5985262A (en) | 1982-11-05 | 1982-11-05 | Preparation of powder of honey or honey-containing liquid food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5985262A true JPS5985262A (en) | 1984-05-17 |
JPS6327B2 JPS6327B2 (en) | 1988-01-05 |
Family
ID=16331919
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57194884A Granted JPS5985262A (en) | 1982-11-05 | 1982-11-05 | Preparation of powder of honey or honey-containing liquid food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5985262A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2686486A1 (en) * | 1992-01-29 | 1993-07-30 | Vignaud Micheline | System for converting honey without adversely affecting its essential qualities |
-
1982
- 1982-11-05 JP JP57194884A patent/JPS5985262A/en active Granted
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2686486A1 (en) * | 1992-01-29 | 1993-07-30 | Vignaud Micheline | System for converting honey without adversely affecting its essential qualities |
Also Published As
Publication number | Publication date |
---|---|
JPS6327B2 (en) | 1988-01-05 |
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