KR102603164B1 - Cream honey and manufacturing method of the same - Google Patents

Abstract

The present invention relates to cream honey and a method for producing the same, and more specifically, to a new recipe of cream honey that can meet the various tastes or needs of consumers and a method for producing the same. More specifically, the present invention is a cream of a new recipe that can be used in a variety of ways, such as spreading it on bread or cookies like butter or jam, by stirring and maturing natural honey into a cream form, and providing not only taste but also nutrition in a balanced manner. It relates to honey and its manufacturing method.
The method for producing cream honey according to the present invention includes the steps of preparing a liquid honey sample (S1); Stirring the liquid honey sample at 28 ± 0.5°C, allowing it to stand, and then stirring again (S2); A step (S3) of stirring, standing, and stirring the liquid honey sample at 28±0.5°C and stirring and standing at 24±0.5°C; A step (S4) of stirring and leaving the liquid honey sample at 24±0.5°C and leaving it to stand at 20±0.5°C; A step (S5) of stirring and allowing the liquid honey sample to stand at 20±0.5°C and allowing it to stand at 14±0.5°C; Aging the liquid honey sample stirred and left at 14±0.5°C at 2±0.5°C (S6); Preparing cream honey by stirring the liquid honey sample aged at 2±0.5°C at 16±0.5°C until the color changes to white (S7); And a step (S8) of packaging the cream honey.

Description

Cream honey and its manufacturing method {CREAM HONEY AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to cream honey and a method for producing the same, and more specifically, to a new recipe of cream honey that can meet the various tastes or needs of consumers and a method for producing the same.

More specifically, the present invention is a cream of a new recipe that can be used in a variety of ways, such as spreading it on bread or cookies like butter or jam, by stirring and maturing natural honey into a cream form, and providing not only taste but also nutrition in a balanced manner. It relates to honey and its manufacturing method.

Honey is defined as nectar (nectar) collected by bees from the nectar glands of flowers and stored and aged in a honeycomb. More specifically, it is a fragrant and viscous sweet substance collected by bees from the nectar glands of various plants. It is mixed with a substance called parotene contained in bee saliva, converted into food, and stored in the beehive. These honeys are acidic and consist of two monosaccharides and sometimes contain more complex carbohydrates, minerals, vegetable pigments, enzymes and pollen.

The color, scent, taste, and components of honey vary depending on the type of bee or flower, but in most cases, sugar accounts for about 83% and moisture accounts for about 17%, and the main components of sugar are glucose and fructose, which is flower honey. The sucrose in the bee was changed by the action of invertase from the bee's saliva.

Honey, which mainly contains glucose and fructose as described above, contains vitamins, minerals, amino acids, and enzymes effective for the human body, and has been used for a long time. It is used for various purposes such as medicine, industrial use, cosmetics, and childcare food. It is widely used and is widely known to have the following actions, efficacy, and effects.

Since the honey is a monosaccharide, it is easy to absorb and is easily and quickly assimilated into the body. It has high nutritional value and has a quick effect to immediately obtain the desired energy as a calorie source. It not only rapidly recovers from human fatigue, but is also good for promoting the growth of infants. Additionally, it has a calming effect on the body, does not irritate the lining of the stomach, and is the least irritating to the kidneys of all sugars. It is also good for the prevention and treatment of anemia and liver disease, and has a cosmetic effect due to the strong hygroscopicity of honey.

These types of honey include naturally ripened honey, concentrated honey, and raw honey. First, naturally ripened honey is fermented after bees collect nectar, which means it is fermented to have a moisture content of less than 19%. The concentrated honey refers to honey produced by bees collecting nectar and fermenting it in the same way as mature honey, but by removing moisture from unripened honey with a moisture content of 19% or more in a low-temperature vacuum state. Next, raw honey is honey produced by feeding bees with sugar water, and although it does not violate the Food Sanitation Act, it is a processed food using bees that cannot be called natural honey.

The above-mentioned fermented honey does not contain the natural ingredients unique to naturally ripened honey, so it has almost no functionality. However, naturally aged honey and concentrated honey contain various ingredients that can improve human health and are natural health foods, regardless of whether they are in the East or the West. And its value is highly regarded.

In general, honey is composed of 70-80% sugar, of which the monosaccharides fructose and glucose constitute 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, such as honey such as apricot honey and apple honey. Honey that crystallizes in this way visually deteriorates the quality of the product and has a gritty foreign body feeling, which acts as a factor in quality deterioration. In order to remove the crystals once formed, they must be processed again at high temperatures. During this process, various useful enzymes and components are destroyed, resulting in loss of nutritional value, and over time, crystals naturally form again. In addition, naturally formed crystals have uneven distribution, so supernatant solutions with high relative moisture content cause bacterial growth and product deterioration.

Due to these problems, crystalline honey was often perceived as fake honey or treated as miscellaneous honey, and its value was not properly recognized.

The crystallization phenomenon of honey and its control have been studied to some extent abroad. In the crystallization of honey, the fructose/glucose ratio and the glucose/water ratio act as important factors. If the fructose/glucose ratio is more than 1.58, crystallization does not occur, but if it is more than 1.3, more than 30 weeks are required for crystallization. When the glucose/water ratio is below 1.8, no decision is made, but when the glucose/water ratio is above 2.6, a decision is made within a few days.

If liquid honey is converted to creamy honey, that is, cream honey, it does not drip off the spoon, so it is easy to spread on bread or cookies like butter or jam, and you can feel the soft sensation on the tongue. In order to produce high-quality cream honey, the key is to make the honey crystals as fine as possible and to guide the crystals throughout the product evenly and precisely.

As a variety of prior art related to cream honey, Republic of Korea Patent No. 10-2312876 (registration date October 7, 2021) describes (a) mixing honey and crystal nuclei at a weight ratio of 8 to 12: 1; step; (b) a stirring step of stirring the crystal nuclei mixed with the honey at 23 to 25° C. for 8 to 10 hours; (c) preparing golden lemon thyme distillate by mixing golden lemon thyme leaves and water at a weight ratio of 3:2 and then heating and cooling the evaporated vapor; (d) mixing 10 to 15 parts by weight of the golden lemon thyme distillate of step (c) and 6 to 8 parts by weight of stevia extract with 1,000 parts by weight of the honey stirred in step (b); (e) Crystallization induction step of allowing crystallization at 16°C for 2 weeks after mixing; and (f) adding roasted black sesame powder to the crystallization-induced honey and then maturing it for 3 to 5 days. The technology for producing cream honey is disclosed, and is disclosed in Republic of Korea Patent No. 10-2312873 (registration date). (October 7, 2021), (a) a crystal nucleus mixing step in which honey and crystal nuclei are mixed at a weight ratio of 8 to 12: 1; (b) a stirring step of stirring the crystal nuclei mixed with the honey at 23 to 25° C. for 8 to 10 hours; (c) preparing lemongrass distillate by mixing lemongrass leaves and water at a weight ratio of 2:1 and then heating and cooling the evaporated vapor; (d) mixing 20 to 30 parts by weight of the lemongrass distillate and 7 to 9 parts by weight of the stevia extract from step (c) with 1,000 parts by weight of the honey stirred in step (b); (e) Crystallization induction step of allowing crystallization at 16°C for 2 weeks after mixing; and (f) adding roasted perilla seed powder to the crystallized honey and then maturing it for 2 to 4 days.

In addition, Republic of Korea Patent No. 10-2312872 (registration date October 7, 2021), (a) a crystal nucleus mixing step of mixing honey and crystal nuclei at a weight ratio of 8 to 12: 1; (b) a stirring step of stirring the crystal nuclei mixed with the honey at 23 to 25° C. for 8 to 10 hours; (c) preparing citrus distillate by mixing citrus peel and water at a weight ratio of 1:1 and then heating and cooling the evaporated vapor; (d) mixing 1000 parts by weight of the honey stirred in step (b) with 10 to 15 parts by weight of the citrus distillate and 3 to 5 parts by weight of the stevia extract in step (c); (e) Crystallization induction step of allowing crystallization at 16°C for 2 weeks after mixing; and (f) adding roasted sesame powder to the crystallization-induced honey and then maturing it for 5 to 7 days. The technology for producing cream honey is disclosed, and is disclosed in Republic of Korea Patent No. 10-1080280 (registration date). (October 31, 2011), a crystal nucleus mixing step in which honey and crystal nuclei are mixed at a ratio of 10:1; A stirring step of stirring the crystal nuclei at 23°C to 25°C for 12 hours; And a crystallization induction step of allowing the stirred honey to crystallize at 16°C for 2 weeks, wherein the honey is heat-treated honey immediately after harvest but before crystals form, and the crystal nuclei are in the form of the first hydrate that formed crystals. A technology for producing cream honey characterized by glucose is disclosed.

Republic of Korea Patent No. 10-2312876 (registration date: October 7, 2021) Republic of Korea Patent No. 10-2312873 (registration date: October 7, 2021) Republic of Korea Patent No. 10-2312872 (registration date: October 7, 2021) Republic of Korea Patent No. 10-1080280 (registration date: October 31, 2011)

The present invention was conceived to solve the problems of the prior art as described above, and the purpose of the invention is to provide a new recipe of cream honey and a manufacturing method thereof that can meet the various tastes and needs of consumers.

More specifically, the present invention is a cream of a new recipe that can be used in a variety of ways, such as spreading it on bread or cookies like butter or jam, by stirring and maturing natural honey into a cream form, and providing not only taste but also nutrition in a balanced manner. The purpose of the invention is to provide honey and a method for manufacturing it.

The problems to be solved by the present invention are not limited to those mentioned above, and other problems to be solved not mentioned above will be clearly understood by those skilled in the art from the description below.

In order to achieve the above and the above object, the method for producing cream honey according to the present invention includes the steps of preparing a liquid honey sample (S1); Stirring the liquid honey sample at 28 ± 0.5°C, allowing it to stand, and then stirring again (S2); A step (S3) of stirring, standing, and stirring the liquid honey sample at 28±0.5°C and stirring and standing at 24±0.5°C; A step (S4) of stirring and leaving the liquid honey sample at 24±0.5°C and leaving it to stand at 20±0.5°C; A step (S5) of stirring and leaving the liquid honey sample at 20 ± 0.5°C and leaving it to stand at 14 ± 0.5°C; Aging the liquid honey sample stirred and left at 14±0.5°C at 2±0.5°C (S6); Preparing cream honey by stirring the liquid honey sample aged at 2±0.5°C at 16±0.5°C until the color changes to white (S7); And a step (S8) of packaging the cream honey.

In addition, in the method of producing cream honey according to the present invention, in step S2, the liquid honey sample is stirred at 28 ± 0.5 ℃ for 2 to 2.5 hours, left to stand for 1 to 1.5 hours, and then stirred again for 2 to 2.5 hours. In step S3, the liquid honey sample stirred, left and stirred at 28 ± 0.5°C is stirred at 24 ± 0.5°C for 3 to 3.5 hours and left for 1 to 1.5 hours, and in step S4, 24 The liquid honey sample stirred and left at ±0.5°C is stirred at 20±0.5°C for 2 to 2.5 hours and left to stand for 1 to 1.5 hours. In step S5, the liquid honey sample stirred and left at 20±0.5°C. is stirred at 14 ± 0.5 ℃ for 2 to 2.5 hours and left to stand for 2 to 2.5 hours. In step S6, the liquid honey sample stirred and left to stand at 14 ± 0.5 ℃ is stirred and left to stand for 12 to 12.5 hours at 2 ± 0.5 ℃. In step S7, cream honey is produced by stirring the liquid honey sample aged at 2 ± 0.5°C for 3 to 3.5 hours at 16 ± 0.5°C until the color changes to white.

In addition, the method for producing cream honey according to the present invention is characterized by repeating step S2 three times.

In addition, the method for producing cream honey according to the present invention is characterized in that in step S1, the liquid honey sample is further mixed with at least one selected from the group consisting of pollen, royal jelly, and propolis. Do it as

In addition, the method for producing cream honey according to the present invention is characterized in that in step S1, the liquid honey sample is further mixed with at least one of Monk Fruit powder or Hydrangea tea leaf powder.

On the other hand, cream honey according to the present invention is characterized in that it is produced by the method for producing cream honey according to the present invention.

According to the cream honey and its manufacturing method according to the present invention having the above configuration, it is possible to provide a new recipe of cream honey and its manufacturing method that can meet the various tastes and needs of consumers.

More specifically, according to the cream honey and its manufacturing method according to the present invention, natural honey is stirred and aged to produce a cream form, so that it can be used in various ways, such as spreading it on bread or cookies like butter or jam, and provides not only taste but also nutrition. We can provide a new recipe of cream honey and its manufacturing method that can be provided in a balanced manner.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is a manufacturing process diagram schematically showing the method of producing cream honey according to the present invention.
Figure 2 is a photograph showing the appearance of cream honey prepared by the method for producing cream honey according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and so that the technical idea of the present invention can be sufficiently conveyed to those skilled in the art. Like symbols represent like elements throughout this specification.

Figure 1 is a manufacturing process diagram schematically showing the method of producing cream honey according to the present invention.

The method for producing cream honey according to the present invention includes the steps of preparing a liquid honey sample (S1); Stirring the liquid honey sample at 28 ± 0.5°C, allowing it to stand, and then stirring again (S2); A step (S3) of stirring, standing, and stirring the liquid honey sample at 28±0.5°C and stirring and standing at 24±0.5°C; A step (S4) of stirring and leaving the liquid honey sample at 24±0.5°C and leaving it to stand at 20±0.5°C; A step (S5) of stirring and leaving the liquid honey sample at 20 ± 0.5°C and leaving it to stand at 14 ± 0.5°C; Aging the liquid honey sample stirred and left at 14±0.5°C at 2±0.5°C (S6); Preparing cream honey by stirring the liquid honey sample aged at 2±0.5°C at 16±0.5°C until the color changes to white (S7); and a step (S8) of packaging the cream honey.

Hereinafter, the method for producing cream honey according to the present invention will be described step by step in more detail with reference to FIG. 1.

1. Liquid honey sample preparation step (S1);

This step is to prepare a liquid honey sample.

More specifically, it may consist of preparing 100% natural liquid honey. It is most preferable to extract the honey from naturally ripened honey, but it is also possible to extract and concentrate unripened honey with a moisture content of 19% or more. However, it is not advisable to use raw honey, since it is produced by feeding sugar and has almost no functionality of honey.

Additionally, in the present invention, the liquid honey sample may be composed of a mixture of at least one selected from the group consisting of pollen, royal jelly, and propolis. With respect to 100 parts by weight of the liquid honey sample, 12 to 15 parts by weight of at least one selected from the group consisting of pollen, royal jelly, and propolis are further mixed, and the pollen, royal jelly, and propolis are further mixed. When composed by mixing, each component can be mixed in equal parts by weight.

The pollen refers to the male gametophyte of a seed plant. It is produced from the anthers on the male flowers of the plant. In the form of very small grains, each pollen has various appearances and functions. The size is less than 100㎛.

Pollen is composed of carbohydrates, proteins, sugars, and amino acids. The protein content is about 7-35% depending on the plant. Additionally, it contains vitamins A, B, C, and P, and minerals such as potassium, calcium, phosphorus, copper, magnesium, manganese, and sulfur.

Pollen is rich in nutrients and is called a complete food. In particular, it is known to improve skin beauty and stimulate metabolism. This is because it contains a variety of essential nutrients such as carbohydrates, proteins, vitamins, and minerals, helping smooth metabolism. It can be helpful for people who are undernourished or have a weak constitution. In addition, rutin contained in pollen has the effect of strengthening capillaries and preventing hemorrhagic diseases such as cerebral hemorrhage. In particular, the pollen collected by bees is called bee pollen and is popular as a health functional food. In the past, pollen was used in folk medicine to treat wounds, regulate intestinal function, and promote digestion. In Korea, pine pollen has been used as food for a long time.

The royal jelly is a liquid substance secreted by worker bees that is essential for the development of queen bees. It is also called 'bongyu', meaning bee milk, and 'wangyu', meaning milk consumed by queen bees. It is a light yellow color with a unique smell. It is a semi-liquid with a slightly sweet and sour taste and has an astringent effect. The color of royal jelly is light and transparent yellow, similar to honey. The active ingredients are protein, carbohydrates, fat, moisture, and beeswax. It also contains trace amounts of acetylcholine, nicotinic acid, and pantothenic acid, as well as vitamin B and some vitamins. C is included. It has growth-promoting, antibacterial, and blood pressure-lowering effects, and has life-extending and sex hormone-like effects, so it has been known as an elixir of longevity and stamina.

The propolis is a natural substance made by mixing plant resin collected from various plants by bees with saliva and enzymes. In ancient Egypt, it was used to prevent the decay of mummies, and Aristotle of ancient Greece described it in his Historia animalium as a treatment for skin diseases. It was recorded that it can be used for the treatment of and infectious diseases. 〈Donguibogam〉 also said that you can get rid of backache and boils using a wasp nest. There are also records that the Inca used it as a fever reducer. The main ingredients of propolis are composed of over 100 types of substances, including resin, beeswax, oily substances, pollen, organic substances and minerals, and the most important ingredient among them is flavonoid. Substances called flavonoids are of great help in treating human diseases and promoting health. In modern times, research on propolis has been active and many biochemical functions have been studied since French doctor Remy Chauvin discovered the antibacterial function of propolis in 1965 while studying the reason for the absence of bacteria in the bodies of bees.

A representative effect of propolis is its ability to reduce inflammation, and this effect has been known since ancient times. According to research, an ingredient called caffeic acid ester inhibits the production of cytokines that cause inflammation, heals inflammation quickly, and promotes tissue regeneration. This antibacterial function is also effective in treating various infectious traumas.

Propolis removes free radicals from the body through the antioxidant effect of flavonoids, boosting immunity and preventing aging. For the same reason, it is effective in skin care and is used to maintain skin elasticity and moisture, remove dead skin cells, and remove acne. In addition, propolis contains an anti-cancer substance called quercetin, which is known to have the effect of inhibiting the proliferation of cancer cells.

2. Stirring, standing and stirring (28±0.5°C) step (S2);

In this step, the liquid honey sample is stirred at 28 ± 0.5°C, left to stand, and then stirred again.

More specifically, the liquid honey sample prepared in step S1 may be stirred at 28 ± 0.5°C for 2 to 2.5 hours, left to stand for 1 to 1.5 hours, and then stirred again for 2 to 2.5 hours.

Additionally, in the present invention, it is preferable to repeat step S2 three times.

3. Stirring and standing (24±0.5°C) step (S3);

This step is a step in which the liquid honey sample stirred, left, and stirred at 28 ± 0.5°C is stirred and left at 24 ± 0.5°C.

More specifically, the liquid honey sample stirred, left, and stirred at 28 ± 0.5°C in step S2 may be stirred at 24 ± 0.5°C for 3 to 3.5 hours and left to stand for 1 to 1.5 hours.

4. Stirring and standing (20±0.5°C) step (S4);

This step is a step in which the liquid honey sample stirred and left at 24 ± 0.5°C is stirred and left at 20 ± 0.5°C.

More specifically, the liquid honey sample stirred and left at 24 ± 0.5°C in step S3 may be stirred at 20 ± 0.5°C for 2 to 2.5 hours and left to stand for 1 to 1.5 hours.

5. Stirring and standing (14±0.5°C) step (S5);

This step is a step in which the liquid honey sample stirred and left at 20 ± 0.5°C is stirred and left at 14 ± 0.5°C.

More specifically, the liquid honey sample stirred and left at 20 ± 0.5°C in step S4 may be stirred at 14 ± 0.5°C for 2 to 2.5 hours and left to stand for 2 to 2.5 hours.

6. Ripening (2±0.5°C) step (S6);

This step is a step of maturing the liquid honey sample stirred and left at 14±0.5°C at 2±0.5°C.

More specifically, the liquid honey sample stirred and left at 14 ± 0.5°C in step S5 may be aged at 2 ± 0.5°C for 12 to 12.5 hours.

7. Stirring (16±0.5℃) step (S7);

This step is to prepare cream honey by stirring the liquid honey sample aged at 2 ± 0.5 ° C until the color changes to white at 16 ± 0.5 ° C.

More specifically, cream honey can be prepared by stirring the liquid honey sample aged at 2 ± 0.5°C for 3 to 3.5 hours at 16 ± 0.5°C until the color changes to creamy white.

8. Packaging step (S8);

This step is the step of packaging the cream honey.

More specifically, the cream honey prepared in step S7 may be weighed to a certain weight and then sealed and packaged for long-term storage and distribution.

In the present invention, the sealing packaging step can be performed by a known method, device, or machine, and the method, device, or machine is not particularly limited.

As another embodiment of the present invention, the liquid honey sample may be composed of a mixture of at least one of Monk fruit powder or Hydrangea tea leaf powder. With respect to 100 parts by weight of the liquid honey sample, 12 to 15 parts by weight of at least one of Monk fruit powder or Hydrangea tea leaf powder is further mixed. However, if the liquid honey sample is mixed with Monk fruit powder and Hydrangea tea leaf powder, the weight of each ingredient is the same. It can be configured by mixing parts.

Luohan family is a herbaceous perennial plant of the gourd family and grows natively in China and Thailand. The fruits and leaves of the Luohan family are used as medicine in oriental medicine. They mainly grow in highland areas, prefer cool, foggy climates and sunlight, and live in well-drained, humus-rich soils, making them difficult to cultivate artificially due to the strict cultivation conditions. It has been used as a valuable medicine since ancient times.

The fruit of Luohan fruit is called Luohan fruit in Oriental medicine. It is sweet in taste, cool in nature, non-poisonous, and has the effect of clearing the lungs and enlarging the intestines, so it is mainly used to treat respiratory diseases such as whooping cough, phlegm, and seawater.

The chemical composition of Monk fruit consists of low molecular sugars, amino acids, vitamins, magnesium, phosphorus, iron, and fatty acids. The main ingredient is calabash triterpene glucoside, and mogroside, which has a sugar content of about 250 times more than sucrose, is known to be the main ingredient.

Luohan fruit has a sugar content about 300 to 400 times higher than sugar. Unlike sugar, the sweetness of Luohan fruit is not due to saccharides, but is due to triterpene glycoside, so it is used as an alternative sweetener, especially for obesity, high blood pressure, and diabetes. It is also used as an alternative sweetener for disease patients.

In the present invention, the Luohan fruit powder is obtained by powdering the pulp of the Luohan fruit, and the powdering method of the Luohan fruit may be performed by a known method, device or machine, and the method, device or machine is not particularly limited. That is not the case.

Meanwhile, Hydrangea tea is a 30-year-old deciduous tree of the Saxifragaceae family, of which 16 genera and 36 species are distributed in Korea, and is generally known as gamro tea. Hydrangea, the raw material for hydrangea tea, was originally highly regarded for its ornamental value and was mainly used as a decorative flower, but recently, its leaves, stems, and roots are used as herbal medicine, and attention is being paid to its medicinal efficacy.

Domestic hydrangea tea (Hydrangea macrophylla) is less toxic than Chinese leaf tea (Hydrangea aspera DON), and has a refreshing sweetness without the bitter and unpleasant sweetness of Japanese ama tea (Hydrangea macrophylla SERINGE var thunbergii Makino), providing excellent sensory properties. It is known to have characteristics. In particular, because Korea's hydrangea tea is grown in highlands over 700m above sea level, it has a unique non-sugar sweet taste and mint flavor.

Hydrangea tea is reported to contain phyllodulcin, isophyllodulcin, and thunberginol A, B, C, E, F, etc. The main components of the sweetness of hydrangea tea are phyllodulcine and isophylodulcine, which are known to have a sweetness 400 to 800 times that of sugar. However, since they exist in the form of 8-β-glucoside, a glycoside, in the raw leaves themselves, they are known to have no sweet taste, but are known to have a sweet taste due to decomposition through enzyme action through processes such as drying and grinding.

Because phyllodulcine is a non-sugar ingredient, it is a sugar substitute that allows people who need to limit sugar intake, such as those with obesity or diabetes, to enjoy sweetness while maintaining their health.

In the present invention, the hydrangea tea leaf powder is obtained by powdering the above-mentioned hydrangea tea leaves, and the method of powdering the hydrangea tea leaves can be configured by a known method, device, or machine, and the method, device, or machine is not particularly limited.

More specifically, the present invention will be described in more detail below through examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Prepare 100% natural liquid honey.

(2) The liquid honey sample prepared in (1) is stirred at 28 ± 0.5°C for 2 to 2.5 hours, left to stand for 1 to 1.5 hours, and then stirred again for 2 to 2.5 hours. Repeat this process 3 times.

(3) The liquid honey sample stirred, left and stirred at 28±0.5℃ in (2) is stirred at 24±0.5℃ for 3 to 3.5 hours and left to stand for 1 to 1.5 hours.

(4) The liquid honey sample stirred and left at 24±0.5℃ in (3) is stirred at 20±0.5℃ for 2~2.5 hours and left for 1~1.5 hours.

(5) The liquid honey sample stirred and left at 20±0.5℃ in (4) is stirred at 14±0.5℃ for 2~2.5 hours and allowed to stand for 2~2.5 hours.

(6) The liquid honey sample stirred and left at 14±0.5℃ in (5) is aged at 2±0.5℃.

(7) Cream honey is prepared by stirring the liquid honey sample aged at 2 ± 0.5 ℃ in (6) for 3 to 3.5 hours until the color changes to creamy white at 16 ± 0.5 ℃. This is the step.

In (1) of [Example 1], 12 to 15 parts by weight of a 1:1:1 mixture of pollen, royal jelly, and propolis was added to 100 parts by weight of the 100% natural liquid honey. It was carried out in the same manner as [Example 1] except that.

In (1) of [Example 1], except that 12 to 15 parts by weight of a 1:1 mixture of Monk fruit powder and hydrangea tea leaf powder was added to 100 parts by weight of the 100% natural liquid honey. [Example 1] was carried out in the same manner as in [Example 1].

[Comparative Example 1]

The 100% natural liquid honey prepared in (1) of [Example 1] was used as [Comparative Example 1].

[Test example: sensory evaluation]

Sensory evaluation was conducted on the cream honey according to the present invention in [Example 1] to [Example 3] and the 100% natural liquid honey in [Comparative Example 1]. The sensory evaluation was conducted by a panel of 100 consumers, 50 each male and female, using a 9-point scoring system for taste (flavor), aroma, storage, and overall preference (9: very good, 7: good, 5: average, 3: It was evaluated using the scale (bad, 1: very bad), and the results are shown in [Table 1].

For all samples used in sensory evaluation, put 1 tablespoon in the mouth and hold it in the mouth for 20 seconds to stimulate the oral epidermis evenly and then spit it out. After completing the evaluation of one sample, the mouth was washed with water and after 10 minutes, the next sample was evaluated.

division taste (flavor) incense Storage overall preference Example 1 7.1 7.0 7.0 7.1 Example 2 7.0 6.9 7.0 7.0 Example 3 7.3 7.4 7.0 7.3 Comparative Example 1 5.0 4.9 5.0 5.0

As shown in [Table 1], [Example 1] to [Example 3] as cream honey according to the present invention were highly evaluated in terms of taste (flavor), aroma, storage, and overall preference. You can check it. In particular, [Example 2], in which pollen, royal jelly, and propolis were further mixed, was evaluated as highly as [Example 1], and [Example 2], in which pollen fruit powder and hydrangea tea leaf powder were further mixed, were evaluated similarly to [Example 1]. In the case of [Example 3], it was confirmed that it was more preferred than [Example 1].

Therefore, the cream honey according to the present invention is manufactured by stirring and maturing natural honey into a cream form, so that it can be used in various ways, such as spreading it on bread or cookies like butter or jam, and is expected to provide not only taste but also nutrition in a balanced manner. You can.

The present invention described above is merely illustrative, and those skilled in the art will appreciate that various modifications and other equivalent embodiments are possible therefrom. Therefore, it will be understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true scope of technical protection of the present invention should be determined by the technical spirit of the attached patent claims. In addition, the present invention should be understood to include all modifications, equivalents and substitutes within the spirit and scope of the present invention as defined by the appended claims.

Claims (6)

In the manufacturing method of cream honey,
Preparing a liquid honey sample (S1);
Stirring the liquid honey sample at 28 ± 0.5°C for 2 to 2.5 hours, allowing it to stand for 1 to 1.5 hours, and then stirring again for 2 to 2.5 hours (S2);
A step (S3) of stirring, standing and stirring the liquid honey sample at 28 ± 0.5°C for 3 to 3.5 hours at 24 ± 0.5°C and standing for 1 to 1.5 hours;
A step (S4) of stirring and leaving the liquid honey sample at 24 ± 0.5°C for 2 to 2.5 hours at 20 ± 0.5°C and allowing it to stand for 1 to 1.5 hours;
A step (S5) of stirring and leaving the liquid honey sample at 20 ± 0.5°C for 2 to 2.5 hours at 14 ± 0.5°C and allowing it to stand for 2 to 2.5 hours;
Aging the liquid honey sample stirred and left at 14±0.5°C for 12 to 12.5 hours at 2±0.5°C (S6);
Preparing cream honey by stirring the liquid honey sample aged at 2±0.5°C for 3 to 3.5 hours at 16±0.5°C until the color changes to white (S7); and
It includes a step (S8) of packaging the cream honey,
In step S1, the liquid honey sample is further mixed with 12 to 15 parts by weight of pollen, royal jelly, and propolis based on 100 parts by weight of liquid honey,
The pollen, royal jelly, and propolis are mixed in equal parts by weight,
A method for producing cream honey, characterized in that step S2 is repeated three times.
delete delete delete In the manufacturing method of cream honey,
Preparing a liquid honey sample (S1);
Stirring the liquid honey sample at 28 ± 0.5°C for 2 to 2.5 hours, allowing it to stand for 1 to 1.5 hours, and then stirring again for 2 to 2.5 hours (S2);
A step (S3) of stirring, standing and stirring the liquid honey sample at 28 ± 0.5°C for 3 to 3.5 hours at 24 ± 0.5°C and standing for 1 to 1.5 hours;
A step (S4) of stirring and leaving the liquid honey sample at 24 ± 0.5°C for 2 to 2.5 hours at 20 ± 0.5°C and allowing it to stand for 1 to 1.5 hours;
A step (S5) of stirring and leaving the liquid honey sample at 20 ± 0.5°C for 2 to 2.5 hours at 14 ± 0.5°C and allowing it to stand for 2 to 2.5 hours;
Aging the liquid honey sample stirred and left at 14±0.5°C for 12 to 12.5 hours at 2±0.5°C (S6);
Preparing cream honey by stirring the liquid honey sample aged at 2±0.5°C for 3 to 3.5 hours at 16±0.5°C until the color changes to white (S7); and
It includes a step (S8) of packaging the cream honey,
In step S1, the liquid honey sample is further mixed with 12 to 15 parts by weight of Monk fruit powder and hydrangea tea leaf powder based on 100 parts by weight of the liquid honey,
The Monk fruit powder and hydrangea tea leaf powder are mixed in equal parts by weight,
A method for producing cream honey, characterized in that step S2 is repeated three times. delete