KR102312876B1 - Black sesame cream honey and its manufacturing method - Google Patents

Abstract

The present invention relates to a manufacturing method of black sesame cream honey, and more specifically, to a manufacturing method of black sesame cream honey, wherein by mixing golden lemon thyme distillate, stevia extract, and crystal seeds so that the honey crystallizes evenly, even if it is mixed with black sesame powder or stored for a long time, such as refrigerated, the crystallization of honey is maintained evenly, thereby satisfying consumer preference.

Description

Black sesame cream honey and its manufacturing method {BLACK SESAME CREAM HONEY AND ITS MANUFACTURING METHOD}

The present invention relates to a method for manufacturing black sesame cream honey, and by mixing golden lemon thyme distillate, stevia extract and crystal kernels so that the honey crystallizes evenly, even if it is mixed with black sesame powder or stored for a long time, such as refrigerated, crystallization of honey is maintained evenly And it relates to a method of manufacturing black sesame cream honey that satisfies the preferences of consumers.

In general, 70-80% of honey is composed of sugar, and among them, fructose and glucose, which are monosaccharides, are composed of 36-38% and 34-36%, respectively. Among them, glucose has the characteristic of dropping water molecules and forming crystals. Therefore, honey with a high glucose ratio forms crystals well, as is honey such as grapefruit and apple honey. The crystallized honey visually deteriorates the quality of the product and has a rough foreign body, which acts as a factor of quality deterioration. In order to get rid of the crystals that have been formed in this way, processing at high temperature is required again. During this process, various useful enzymes and components are destroyed, resulting in loss of nutritional value, as well as natural crystal formation over time. In addition, naturally formed crystals have an uneven distribution of crystals, so a supernatant solution with a high relative moisture content causes bacterial growth and deterioration of the product.

Due to these problems, crystal honey was often recognized as fake honey or treated as miscellaneous honey, and its value was not recognized properly. Crystallization of honey and its control have been studied to some extent abroad. In crystallization of honey, the fructose/glucose ratio and the glucose/moisture ratio act as important factors. When the fructose/glucose ratio is 1.58 or more, crystallization does not occur, but when it is 1.3 or more, it takes more than 30 weeks to crystallize. When the glucose/water ratio is less than 1.8, no decision is made, but at 2.6 or higher, a decision is made within a few days. However, in order to produce high-quality cream honey, the technology to make these crystals as fine as possible is the key.

In order to compensate for these shortcomings of crystalline honey, a method for producing cream honey according to the present invention was devised. The cream honey production method according to the present invention makes the crystals of crystalline honey fine and allows the whole product to be evenly and densely induced. Through this, unlike the existing liquid honey, it is soft and spreads like butter on bread or cookies so that it can be used conveniently.

Korean Patent Registration No. 10-1080280

An object of the present invention is to provide a method for preparing cream honey in which crystal kernels, golden lemon thyme distillate, and stevia extract are added to honey and stirred, and then roasted black sesame powder is mixed.

Another object of the present invention is to provide a black sesame cream honey prepared by the above method.

One aspect of the present invention is (a) a crystal seed mixing step of mixing honey and crystal cores in a weight ratio of 8 to 12: 1; (b) stirring the crystal nuclei for 8-10 hours at 23-25°C; (c) preparing golden lemon thyme distillate by mixing golden lemon thyme leaves and water in a 3: 2 weight ratio and then heating to cool the evaporated vapor; (d) mixing 10-15 parts by weight of the golden lemon thyme distillate of step (c) and 6-8 parts by weight of the stevia extract with 1000 parts by weight of the honey obtained by stirring the crystal nuclei in step (b); (e) a crystallization induction step to crystallize at 16° C. for 2 weeks after mixing; and (f) adding roasted black sesame powder to crystallization-induced honey and then maturing for 3 to 5 days, wherein the honey is honey obtained by heat-treating honey before crystallization immediately after harvest, and It relates to a method for manufacturing black sesame cream honey, characterized in that the crystal nucleus is glucose in the form of the first hydrate that has formed crystals.

The present inventors have carried out a method of preparing liquid honey in a soft formulation by removing the foreign body feeling due to crystallization of liquid honey through a step of inducing crystallization at a low temperature after stirring the crystal nuclei in conventional liquid honey as a method for producing cream honey. . On the other hand, there is an increasing need for consumers to keep cream honey in a refrigerator to eat it quickly like jam, to add it to milk, coffee, or wheat flour like syrup, or to use it as a salad dressing. However, there is a problem that crystallization occurs unevenly again after refrigeration after refrigeration only by the above manufacturing method, resulting in poor texture and lower overall palatability of cream honey.

Accordingly, the present inventors have identified a method for producing cream honey that improves flavor and flavor while maintaining the honey formulation soft even when cream honey is refrigerated by adding golden lemon thyme distillate and stevia to cream honey.

The honey can be used immediately after harvest and before crystals are generated, which minimizes the destruction of nutrients through the heat treatment process. The crystal core is once made from monohydrate form of glucose that has formed crystals, and cream honey can be used continuously as a crystal core.

The crystal core may be mixed so that the ratio of honey to the crystal core is 8 to 12: 1 by weight, and more specifically, it may be mixed so as to have a weight ratio of 10: 1.

Specifically, the golden lemon thyme distillate of step (c) is obtained by mixing golden lemon thyme leaves and water in a weight ratio of 3: 2, then heating the golden lemon thyme soaked water to 90° C. to cool the evaporated steam. Circulating heating for 60 to 90 minutes to be mixed with golden lemon thyme soaked water; And repeating the cyclic heating step to cool the evaporated steam by heating to 60 ~ 70 ℃ until 85 ~ 87% of the volume of the first golden lemon time soaked water;

In the present invention, "Golden Lemon Time ( Thymus Pulegioides Aureus )" is a perennial grass of the Lamiaceae family, and its origin is Spain, Italy, Greece, and North Africa surrounding the Mediterranean Sea.

The golden lemon thyme distillate may be a distillate obtained by adding golden lemon thyme leaves and water to a distillation extractor in a weight ratio of 3: 2, heating and evaporating, and cooling the distillate obtained by circulating heating again. At this time, as the distillate is circulatingly heated, it may be that other components that may be mixed in the first distillate are removed and only the components of pure golden lemon thyme leaves can be distilled in the next step.

Next, the golden lemon thyme distillate is heated to 60-70 ℃ until it becomes 85-87% of the first golden lemon thyme leaf distillate and evaporated, so that the active ingredient, taste, and flavor of citrus can be well preserved. .

In addition, specifically, the stevia extract of step (d) is vacuum-dried by irradiating the raw stevia leaves with a microwave of 2 to 2.2 GHz for 30 to 100 seconds at a pressure of 50 to 60 mbar and a temperature of 40 to 45 ° C. , the vacuum-dried raw stevia leaves may be ethanol-extracted.

In the present invention, "Stevia ( Stevia rebaudiana )" is a perennial plant of the genus Asteraceae Stevia native to South America such as Paraguay. Because it contains terpenoid glycosides (glycosides), it is mainly used as a sweetener, and its sweetness is 300 times that of sugar.

The stevia may be vacuum-dried by irradiating raw stevia leaves with microwaves before extraction. At this time, the microwave can exhibit a volume heating effect that penetrates to the inside of the raw Stevia leaf and heats it. When the microwave is irradiated, the water molecules inside the raw Stevia leaf vibrate or rotate according to the polarity change of the microwave, This polarization vibration can lead to intermolecular friction, which can cause heat generation. If the raw Stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the raw Stevia leaves. As a result, the cell membrane inside the raw stevia leaf is destroyed, so that the sterilization effect is also generated, and the components of stevia can be effectively leached when preparing the stevia extract later by the expansion by heating the raw stevia leaf.

A stevia extract may be prepared by extracting the vacuum-dried raw stevia leaves.

The "extract" of the present invention is an extract obtained by extracting the raw leaves of Stevia, a diluted or concentrated solution of the extracts, a dried product obtained by drying the extract, a preparation or purified product of the extract, or a mixture thereof, such as an extract It includes extracts of all formulations that can be formed by themselves and using extracts.

The extract of the present invention may be extracted from a natural, hybrid or mutated plant of the raw Stevia leaf, and may also be extracted from a plant tissue culture.

The method of extracting the extract of the present invention is not particularly limited, and may be extracted according to a method commonly used in the art. Non-limiting examples of the extraction method include hot water extraction, ultrasonic extraction, filtration, reflux extraction, and the like, and these may be performed alone or in combination of two or more methods.

The type of the extraction solvent used in the present invention is not particularly limited, and any solvent known in the art may be used. Non-limiting examples of the extraction solvent include water, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms, acetone, ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane and 1,3-butylene glycol. At least one selected from the group consisting of

The roasted black sesame powder of step (f) is roasted at a temperature of 80 to 85° C. for 40 to 50 minutes and then finely ground into a powder; may be prepared.

More specifically, in step (f), honey and roasted black sesame powder may be mixed in a weight ratio of 5: 5 to 9: 1, and more specifically, may be mixed in a ratio of 9: 2.

If the ratio of black sesame powder is higher, the flavor of black sesame seeds is strong and may harm the overall flavor.

Another aspect of the present invention relates to cream honey prepared by the above method.

In one embodiment of the present invention, as a result of adding crystal liquid, golden lemon thyme distillate and stevia extract to the liquid honey, the cream formulation was maintained even after frozen storage, and it was confirmed that the consumer's preference for flavor and fragrance was excellent (Table) 2).

The above results show that various additives, such as black sesame powder, can be added to the cream honey of the present invention to suit the taste of consumers, and can be used for various purposes such as jam, dressing, and syrup.

Black sesame cream honey prepared by the method of the present invention compensates for the shortcomings of liquid honey, and has a creamy and soft formulation even after refrigeration, and has improved taste and aroma to satisfy consumer preferences. In addition, the cream honey has the advantage of being highly likely to be used as a food product, such as cream, jam, dressing, syrup, and the like.

The effect of the present invention is not limited to the above effect, but it should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

1 schematically shows a method for preparing black sesame cream honey.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, but it is apparent that the present invention is not limited by the following examples.

Preparation Example 1. Preparation of Golden Lemon Thyme Distillate

500 g of golden lemon thyme leaves were thoroughly washed and dried in the sun. Lime peel and water were placed in a distillation extractor vessel in a weight ratio of 3: 2, evaporated by heating the temperature of the temperature controller to 90° C., and then the vapor passing through the vapor discharge pipe installed at the top of the vessel was cooled through a cooling means to obtain a distillate. Afterwards, the obtained distillate was again mixed with water soaked with golden lemon thyme leaves and circulated and heated for 90 minutes. Golden Lemon Time Distillation by heating and evaporating the lime distillate at 60-70°C until 85-87% of the volume of the first lime distillate, and then cooling the steam passing through the steam discharge tube installed at the top of the container through a cooling means. liquid was prepared.

Preparation Example 2. Preparation of Stevia Extract

After preparing raw stevia leaves, they _{were washed with sodium bicarbonate (NaHCO 3} ) and dried naturally to remove moisture. The washed raw stevia leaves were dried at a temperature of 30 to 35° C. for 1 to 3 days, and then vacuum-dried by irradiating a microwave under reduced pressure. At this time, the conditions were carried out for 30 to 100 seconds at a temperature of 40 to 45° C. under a pressure of 50 to 60 mbar, and a microwave of 2 to 2.2 GHz was irradiated.

Then, immersion extraction was performed for 7 days at room temperature using 70% of ethanol by 20 times the volume of 100 g of Stevia as a solvent. The extract was filtered through a 250 mesh and 3 μm filter, concentrated under reduced pressure at 40° C., and then freeze-dried to obtain a solid content of the extract.

Preparation Example 3. Preparation of roasted black sesame powder

The black sesame seeds were washed to cleanly remove foreign substances adhering to the outside of the black sesame seeds, and dehydrated to remove moisture. The dehydrated black sesame seeds were stir-fried using a stir-frying machine at a temperature of 80 to 85° C. for 40 to 50 minutes while stirring slowly so as not to burn. After that, the roasted black sesame seeds were put into a peeler to peel, and then the peeled black sesame seeds were put into a grinder and crushed to make black sesame powder.

Example 1.

The liquid honey prepared by the step (S20) of preparing a liquid honey sample and the crystal nucleus were mixed so that the mixing ratio was 10: 1 (S21) was passed. Thereafter, after being put in a stirrer, a step (S22) of stirring at a uniform speed at 23-25° C. for 12 hours was performed, and the stirring speed was adjusted to strong, medium, or weak according to the viscosity of the sample and stirred.

10-15 parts by weight of the golden lemon thyme distillate of Preparation Example 1 based on 1000 parts by weight of total honey and 6-8 parts by weight of the stevia extract of Preparation Example 2 were added and mixed, then added to the stirred liquid honey and stirred (S23). The stirred honey was subjected to a polymer reaction at 16° C. for 2 weeks to induce crystallization to have uniform and dense crystals as a whole (S24). As a final step, the roasted black sesame powder of Preparation Example 3 is mixed with the crystallization-induced honey in a weight ratio of 9: 2, aged at 10 to 15° C. for 3 to 5 days (S25), and then packaged as a product (S26) ) to produce the final product.

Comparative Example 1.

The method for preparing cream honey was the same as in Example 1, except that the step of adding golden lemon thyme distillate was omitted, and cream honey was prepared.

Comparative Example 2.

The method for preparing cream honey was the same as in Example 1, except that 3 to 8 parts by weight of the golden lemon thyme distillate was added, which is less than in Example 1, to prepare cream honey.

Comparative Example 3.

The method for preparing cream honey was the same as in Example 1, except that 20 to 30 parts by weight of the golden lemon thyme distillate was added, which is a larger amount than in Example 1 to prepare cream honey.

Comparative Example 4.

The method for preparing cream honey was the same as in Example 1, except that 10 to 15 parts by weight of golden lemon thyme distillate was added, and the step of adding stevia extract was omitted to prepare cream honey.

Experimental Example 1. Conducting a sensory test to determine the amount of golden lemon thyme distillate

After the cream honey of Examples 1 and Comparative Examples 1 to 4 was refrigerated for 24 hours, the sweetness preference of 30 sensory inspectors was investigated using a 7-point scale method. As a result, the results shown in Table 2 were obtained. On a 9-point scale, the closer to 9, the higher the preference.

(1) Number of people surveyed: 30 internal sensory panels (20s 20%, 30s 50%, 40s 30%)

(2) Survey method: Blind Test, Paired Comparison, Sequential Monadic Test

(3) Sample presentation: 10 g of cream honey + white bread

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste (flavor) incense (smell) Texture (physical properties) texture Overall Preference Example 1 8.7 8.1 8.7 8.2 8.4 Comparative Example 1 5.6 7.7 4.8 4.8 5.7 Comparative Example 2 5.7 7.7 5.0 4.6 5.9 Comparative Example 3 5.6 6.9 7.8 8.1 7.1 Comparative Example 4 4.5 6.3 7.9 6.6 6.3

As shown in Table 2, the golden lemon thyme distillate added to cream honey was evaluated to be suitable to spread on bread like jam by controlling the viscosity in the preparation of cream honey. In particular, even when refrigerated, the creamy honey formulation, in which the initial crystallization proceeded evenly, was maintained and received high ratings in terms of texture and overall overall preference. Furthermore, the stevia extract was mixed with golden lemon thyme distillate during the cream honey process to not only even crystallize the honey but also to add flavor to improve consumer preference. The above description of the present invention is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (6)

(a) a crystal seed mixing step of mixing honey and crystal cores in a weight ratio of 8 to 12: 1;
(b) a stirring step of stirring the crystal seeds mixed with the honey at 23-25° C. for 8-10 hours;
(c) preparing golden lemon thyme distillate by mixing golden lemon thyme leaves and water in a 3: 2 weight ratio and then heating to cool the evaporated vapor;
(d) mixing 10-15 parts by weight of the golden lemon thyme distillate of step (c) and 6-8 parts by weight of the stevia extract with 1000 parts by weight of the honey stirred in step (b);
(e) crystallization induction step to crystallize at 16°C for 2 weeks after mixing; and
(f) adding roasted black sesame powder to crystallization-induced honey and then aging it for 3 to 5 days;
The honey is honey that is heat-treated immediately after harvest and before crystals are formed,
The crystal nucleus is a method for producing cream honey, characterized in that the crystal-formed first hydrate form of glucose,
The golden lemon thyme distillate of step (c) is a distillate obtained by mixing golden lemon thyme leaves and water in a 3: 2 weight ratio, and then heating the golden lemon thyme soaked water to 90° C. and cooling the evaporated steam. Circulating heating for 60 to 90 minutes to be mixed with golden lemon thyme soaked water again; and cooling the evaporated steam by second heating to 60-70° C. until the golden lemon thyme soaked water, which has undergone the cyclic heating step, becomes 85-87% of the volume of the first golden lemon thyme soaked water; becomes,
The stevia extract of step (d) is vacuum-dried by irradiating a microwave of 2 to 2.2 GHz for 30 to 100 seconds at a pressure of 50 to 60 mbar and a temperature of 40 to 45 ° C. Dried raw stevia leaves are extracted with ethanol,
The honey and roasted black sesame powder of step (f) are mixed in a weight ratio of 9:2, cream honey manufacturing method. delete delete According to claim 1,
The roasted black sesame powder of step (f) is roasted at a temperature of 80 to 85 ° C. for 40 to 50 minutes and then ground into a powder, cream honey manufacturing method. delete Cream honey prepared by the method of claim 1.

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