KR20150015605A - Bee feed containing sugar solution obtained from defective melon and preparation method thereof - Google Patents

Abstract

The present invention relates to a feed for honeybees containing a sugar solution derived from defective oriental melons and a method for preparing the same. A defective oriental lemon juice is prepared by mashing and juicing defective oriental melons and removing slurry, and a defective oriental lemon sugar solution is prepared by subjecting the prepared oriental lemon juice to an enzymatic treatment and, in case of necessity, an activated carbon treatment, followed by filtration with diatomite and then concentration under reduced pressure. Then, the prepared defective oriental lemon sugar solution is substituted for a partial proportion of a sugar solution, which is an existing feed for honeybees, to prepare a feed for honeybees containing the defective oriental lemon sugar solution. The prepared feed for honeybees containing the defective oriental lemon sugar solution can improve the value of the feed for honeybees in terms of nutrition, function, and quality, and utilize defective oriental lemons, thereby solving economic loss and environmental pollution and maximizing the degree of utilization of defective oriental lemons.

Description

[0001] The present invention relates to a honey bee diet containing a sugar content of a melon and a resulting sugar solution, and a method for preparing the bee feed containing sugar solution obtained from the defective melon and preparation method thereof.

The present invention relates to honey bee diets containing defatted oriental melon and resulting sugar solution and a method for producing the same.

The beekeeping industry is one of the most important health food products in the industrial field that produces high-quality health food and earns income by utilizing the ecology and habit of bee. Honey refers to honey that is harvested from the bees' prey. In the summer when the honeybees are harvesting honey, it is easy to collect food from nature, but in the rainy season it is difficult to collect food from nature. The honey yield is reduced and the honey bee is getting worse. As a result, beekeepers supplied artificial sugar and a small amount of honey diluted in order to prevent honey bees that do not get enough food from nature. However, when sugar bees are fed to bees, they lack vitamins, proteins and minerals, There is a problem that bees can easily become diseased due to weakening of bees, and there is a problem that a large amount of honey can not be obtained because the activity is lowered.

Melon ( Cucumis melo L. var makuwa Makino) has been cultivated mainly in Central Asia, China, Korea and Japan. In Korea, it is estimated that melons have been cultivated before the Silla period, and various varieties of native varieties were cultivated in each province. Melon produced as a typical fruit in summer is known to have higher caloric value and vitamins than other fruit and vegetables, and its pharmacological effect is known to be effective for calmia, genomic action, laxative action, diuretic action and constipation.

Melon is a one-year-old plant with a total area of 6,472 hectares. It is an economically important vegetable crop with a production value of about 460 billion won per year. Gyeongsangbuk-do province Sungju is the nation's best melon special zone, 57% Of the total. The sales volume of oriental melon in Sungju area was about 63,529 tons in 2011, 104% increase from the previous year, and the sales amount was about 160 billion won, 116% more than the previous year. In addition, Sungjoo melon export complex, distribution center, and agricultural cooperative centering on exports are being promoted as a world-class specialty beyond local specialties. In the case of melon, it is usually planted at the end of February and shipped from February to July. It is a seasonal crop and its shelf life is very low. The price loss due to excessive shipment, malformation and abnormalities, And malnutrition such as over fermentation account for about 25% of total production. In the Sungju County, Gyeongbuk Province, most of the defects and inconveniences that are caused to maintain the quality of melon are purchased and disposed of. In 2011, about 3,025 tons of purchased melon was purchased at Seongju-gun, resulting in an economic loss of about 1 billion won in purchase costs, and additional losses and environmental pollution were also caused by defects and landfills. In order to prevent economic loss due to excessive shipment and preservation of melon, a small amount of melon juice, fermented food of melon lactic acid bacteria and melon vinegar have been developed and used. However, There is a desperate need for utilization.

In Sungju County, Gyeongsangbuk-do, high-quality melon is being produced using bee cultivation melon, and bee bee production and honey production are done vigorously. Therefore, the consumption of sugar for honey bee production is estimated to be 716 tons per year. Generally, melon is mostly composed of sugars such as fructose, glucose and sucrose. Thus, the production of sugar solution using melon and melon can be utilized as various processed food materials such as fruit juice, beverage base, liquor, sauce and spice, It is possible as a substitute for existing honey bee feed.

A method for producing bee-containing diets containing bee supplements for effective bee-bee cultivation is disclosed in Korean Patent No. 10-0946592, and a method for producing fermented pollen-fed diets for bees using enzymes and a method for producing bee- Methods for producing feeds for wintering naturally extracted bees have been disclosed in Korean Patent Laid-Open Nos. 10-2012-0040487 and 10-2009-0039963, respectively. However, in honey bee diets containing defective oriental melon and sugar solution and their production methods There has been no suggestion or teaching to date.

Accordingly, it is an object of the present invention to provide a honey bee diet which comprises a sugar solution using the melon with defective oriental melon and contains it as an active ingredient.

It is another object of the present invention to provide a method for producing a honey bee diet containing the malt solution and the defective melon.

The above object of the present invention is achieved by a method for producing a melon, Crushing and squeezing out the poor melon fragrance to remove the slurry to prepare a juice; Processing the ROHAMENT ^® CL of the enzyme defect and melon juice to the Aspergillus niger strain derived from Trichoderma reesei strain and RAPIDASE C80MAX origin of the enzyme and make optimum processing conditions by comparing the quality and characteristics; Confirming the optimum treatment conditions of the activated carbon by treating the enzyme treated apple melon and the juice with the activated carbon and comparing the quality characteristics; Concentrating the melon juice to which the activated carbon has been treated at a temperature of 60 ° C to a concentration of about 60 ^o Brix to prepare a melon barrel and sugar solution; The above-mentioned melon sugar solution was accomplished by replacing a part of sugar solution, which is an existing honey bee diet, with a bee meal supply.

The present invention is not only effective in providing honey bee diet containing defatted oriental melon and its derived sugar solution but also enhancing the value of honey bee diets in terms of nutritional, functional and quality, There is an excellent effect of maximizing the use of problem solving and poor melon.

1 is a photographic view of a melon with a patent document according to the present invention.
FIG. 2 is a block diagram showing a method for manufacturing a malfunctioning foreign body and a sugar solution according to the present invention.
FIG. 3 is a diagram showing an apparatus for manufacturing and manufacturing malodorous liquids according to the present invention.
FIG. 4 is the consumption of bees' diets according to the ratio of sugar solution and sugar bee produced according to the present invention.
FIG. 5 is a consumption amount of honey bees according to the ratio of the sugar solution (refined liquid) produced according to the present invention.

In order to prepare a bee diet containing maltodextrins derived from defective oriental melon, the melon melon harvested in 2013 in Seongju County, Gyeongbuk Province was used. The enzymes were purchased from Sein Corporation, RAPIDASE C80MAX (24,000 unit / g, DSM Food Specialties, Netherlands) derived from Aspergillus niger strain and ROHAMENT ^® CL (15,000 unit / g, AB Enzymes, Germany) derived from Trichoderma reesei strain Respectively. Free sugars and other reagents were purchased from Sigma.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

< Experimental Example  1 > The present invention relates to the appearance and general component

The moisture content of melon was 105 ℃ according to the AOAC method, and the moisture content of the melon was higher than that of normal temperature. Kjeldahl method, crude fat, Soxhlet extraction method and quenching method were determined by 550 ℃ direct method. The carbohydrate content was expressed as 100 minus the contents of moisture, crude protein, crude fat and crude ash.

The results are shown in Fig. 1, and the results of the general composition were as shown in Table 1. The moisture contents of both the normal and the defective portions were about 90%. In the case of crude protein, crude fat and crude protein, There was no difference between normal and poor. The carbohydrate content was also about 8%, showing no difference from the normal.

Common components of melons and melons Melon and general ingredients (%) moisture Crude protein Crude fat Views min carbohydrate Defective melon 89.77 ± 2.42 ¹⁾ 1.14 + 0.78 0.48 + 0.04 0.57 + 0.06 8.04 0.70 Melon top 89.20 + - 0.70 1.21 ± 0.07 0.57 + 0.04 0.61 + 0.02 8.41 + - 0.88 ¹⁾ Mean value ± standard deviation (n = 3).

< Experimental Example  2 > Quality characteristics of the melancholy and phloem of the present invention

The pH of the melon was measured with a pH meter (Metrohm 691, Metrohm UK Ltd., Herisau, Switzerland) and the sugar content was measured with a digital refractometer (PR-101, ATAGO Co, Tokyo, Japan). The total acidity was converted to citric acid (%, w / v) after neutralization titration with 0.1 N NaOH. In addition, UV-visible spectrophotometer (UV Spectrophotometer 1601, Japan) was used for chromaticity, turbidity and brownness of defaminated melon and juice. In the case of chromaticity, the values of lightness (L), redness (a) and yellowness (b) were measured and expressed as Hunters color values. Turbidity and brownness were measured by measuring absorbance at 640 nm and 420 nm, respectively.

As shown in Table 2, the sugar content of normal and defective rice was about 1.0 ^o Brix higher than that of normal rice, and in the case of total acidity, pH, brownness, turbidity and color, There was no difference.

Comparison of quality characteristics of melon top and poor quality Sugar content
( ^o Brix) Total acidity
(%) pH Brown Turbidity Hunters color value L a b Normal 13.6 ± 0.6 ¹⁾ 0.4 ± 0.1 5.7 ± 0.5 2.7 ± 0.1 2.0 ± 0.1 8.1 ± 0.1 0.7 ± 0.1 2.9 ± 0.2 Defective 12.0 0.7 0.4 ± 0.1 5.8 ± 0.3 2.6 ± 0.2 2.0 ± 0.1 8.4 ± 0.6 0.7 ± 0.1 2.8 ± 0.1 ¹⁾ Mean value ± standard deviation (n = 3).

< Experimental Example  3> Quality characteristics according to enzymatic treatment conditions of juveniles

After removing the coral and melancholy melon, they were crushed and juiced by using a crushing juicer (HCM-190, Hansung pulverizing machinery Co., Korea) to remove the slurry and prepare the melon and juice. The melon poor and the RAPIDASE C80MAX and ROHAMENT ^® CL to the juice alone or in combination such that the enzyme concentration of 0.01, 0.02 and 0.03% (v / v) decomposing at 60 ℃ for 60 minutes singer and measuring the quality properties according to the method Respectively.

As shown in [Table 3], there was no difference according to the type and concentration of the enzyme at about 11 ^o Brix in all treatments in the case of sugar content. In the case of total acidity and pH, Almost none. The degree of browning was significantly lowered from 0.16 to 0.24 at the untreated 140.61, but not by the type and concentration of the enzyme. The turbidity decreased significantly in the enzyme treatment period compared to the untreated treatment such as brown tide. In the case of chromaticity, the values of a and b showed a tendency to be lowered by enzyme treatment. L value was greatly increased to 90 or more in enzyme - treated period at 69.27 without treatment. Especially, the highest concentration of RAPIDASE C80MAX and ROHAMENT ^® CL was 97.00 in 0.005% (v / v) mixed treatment.

Quality Characteristics of Oriental Juice according to Enzyme Treatment Conditions Sugar ( ^o Brix) Total acidity (%) pH Brown Turbidity Hunter's color value L a b 1 ¹⁾ 11.0 ± 0.00 ²⁾ 0.32 ± 0.09 5.39 + 0.03 140.46 ± 0.01 220.15 ± 0.00 69.27 ± 0.21 0.75 + 0.03 18.15 ± 0.00 2 11.0 ± 0.00 0.24 ± 0.00 5.35 ± 0.01 0.22 0.00 0.05 ± 0.00 92.32 + 0.08 -1.45 + 0.40 9.54 + 0.04 3 10.9 ± 5.07 0.27 ± 0.00 5.33 ± 0.00 0.18 ± 0.00 0.02 ± 0.00 95.78 ± 0.01 -2.39 + - 0.01 8.77 ± 0.02 4 10.9 ± 0.14 0.27 ± 0.01 5.32 ± 0.01 0.16 ± 0.00 0.02 ± 0.00 97.00 + 0.07 -2.37 ± 0.01 8.09 + 0.04 5 10.9 ± 5.07 0.26 ± 0.00 5.31 ± 0.01 0.21 ± 0.00 0.05 ± 0.00 92.44 + - 0.01 -1.80 ± 0.01 9.28 + 0.03 6 11.0 ± 0.00 0.25 0.01 5.33 ± 0.00 0.24 ± 0.00 0.06 ± 0.00 91.10 ± 0.01 -1.77 ± 0.00 10.08 ± 0.00 7 10.8 ± 5.07 0.33 ± 0.06 5.30 ± 0.00 0.18 ± 0.00 0.03 ± 0.00 95.05 ± 0.01 -2.34 + - 0.01 8.46 ± 0.01 8 10.9 ± 0.00 0.24 + 0.03 5.30 ± 0.00 0.24 ± 0.00 0.06 ± 0.00 90.56 + 0.13 -1.71 ± 0.00 9.75 + 0.03 9 10.9 ± 0.00 0.25 0.01 5.30 ± 0.01 0.18 ± 0.00 0.02 ± 0.00 95.92 + - 0.34 -2.42 + - 0.01 8.66 ± 0.13 10 10.9 ± 0.00 0.25 0.01 5.29 ± 0.01 0.23 ± 0.00 0.05 ± 0.00 91.19 ± 0.05 -1.69 ± 0.00 9.59 + 0.03 5: pectinase 0.02%, 6: cellulase 0.02%, 7: pectinase and cellulase mixture 0.02%, 8: ^1, control: 2: pectinase 0.01%, 3: cellulase 0.01% pectinase 0.03%, 9: cellulase 0.03%, 10: pectinase and cellulase 0.03%.
²⁾ Mean value ± standard deviation (n = 2).

< Experimental Example  4> The present study was conducted to determine the free sugar content of melon

Processing the defective melon and a melon juice solution and a sugar solution _{sep-pak C 18 cartridge (Waters} Co., Milford, USA) was filtered through a 0.45 m membrane filter to high performance liquid chromatography, and (HPLC, Waters 2487, Waters Co. ) in the free sugar Respectively. RI detector (mobile phase, 75% acetonitrile (JTbaker Co., Phillipsburg, USA), flow rate 1.0 mL / min, injection volume 20 L) M410 RI, Waters Co.).

As shown in Table 4, sucrose content was the highest at about 4,000 mg% in all the sections, and was found to be the major free sugar. The total free sugar content in the enzyme treatment was about 200 mg to 1,000 mg% higher than that of the control appear. Especially, the highest level of cellulase (0.03%) was 9,126.69 mg% and the second highest level of RAPIDASE C80MAX and ROHAMENT ^® CL was 0.007% (v / v). Therefore, it is necessary to mix RAPIDASE C80MAX and ROHAMENT ^® CL in an amount of 0.005% (v / v), respectively, for the type of enzyme and concentration in the process of enzyme treatment to improve the quality and quality of apple melon and sugar solution. Respectively.

Free sugar content of melon juice according to enzyme treatment conditions Free sugar (mg%) Fructose Glucose Sucrose Total 1 ¹⁾ 1987.59 ± 228.89 ²⁾ 1929.97 ± 172.01 4106.22 + - 756.69 8023.78 2 2035.40 ± 209.51 1992.89 ± 182.28 4192.18 ± 807.96 8220.47 3 2122.55 + 148.55 2079.29 ± 100.52 4485.53 ± 488.07 8687.37 4 2148.38 + - 79.91 2097.15 ± 37.84 4499.45 + - 418.75 8744.99 5 1957.88 ± 11.47 1936.89 ± 14.95 3796.03 + - 8.93 7690.79 6 2209.22 + - 32.68 2147.37 ± 11.50 4770.10 + - 31.47 9126.69 7 2130.55 + 152.54 2078.16 + - 123.57 4465.34 + - 453.65 8674.06 8 2172.12 ± 147.00 2098.99 ± 108.01 4293.01 + - 475.40 8564.12 9 2053.26 + - 181.87 1999.37 ± 109.17 4392.68 + - 646.68 8445.31 10 2186.00 ± 120.37 2096.61 + - 23.70 4294.13 + - 507.65 8576.74 5: pectinase 0.02%, 6: cellulase 0.02%, 7: pectinase and cellulase mixture 0.02%, 8: ^1, control: 2: pectinase 0.01%, 3: cellulase 0.01% pectinase 0.03%, 9: cellulase 0.03%, 10: pectinase and cellulase 0.03%.
²⁾ Mean value ± standard deviation (n = 2).

< Experimental Example  5> Comparison of Characteristics of Melon Melon and Juice according to Enzyme Treatment Time of the Present Invention

In the enzymatic treatment time, 0.005% (v / v) of RAPIDASE C80MAX and ROHAMENT ^® CL, which are appropriate enzyme treatment concentrations, were added and enzymatically treated at 60 ° C for 30, 60, 90 and 120 minutes, Were measured.

As shown in Table 5, there was no significant change in sugar content after about 0.22 ^o Brix increase in enzyme treatment for 60 min. Total acidity and pH were not significantly different according to enzyme treatment time. In the case of chromaticity, the L value was the highest at 97.25 for the enzyme treatment at 60 min. b value was slightly increased after 60 minutes of enzyme treatment. As a result of free sugar content, sucrose was identified as a major free sugar in the same manner as the results of the enzyme concentration. As a result, the enzyme treatment time was 60 minutes.

Quality Characteristics of Oriental Juice by Enzyme Treatment Time Melon and ^{1 )} A B C D Sugar ( ^o Brix) 10.58 ± 0.07 ²⁾ 10.80 ± 0.00 10.85 ± 0.07 10.88 + 0.04 Total acidity (%) 0.32 ± 0.03 0.33 ± 0.01 0.29 + 0.02 0.31 ± 0.00 pH 5.28 ± 0.02 5.24 ± 0.00 5.24 ± 0.01 5.23 ± 0.01 Chromaticity L 94.49 + 0.09 97.25 + - 0.37 94.89 ± 0.17 91.45 + 0.11 a -1.80 ± 0.01 -2.23 ± 0.05 -2.73 + - 0.01 -2.67 ± 0.01 b 8.59 + 0.02 8.00 + 0.02 10.77 + 0.04 13.15 ± 0.01 Turbidity 0.03 ± 0.00 0.01 ± 0.00 0.03 ± 0.00 0.05 ± 0.00 Brown 0.18 ± 0.00 0.15 ± 0.00 0.22 ± 0.01 0.29 ± 0.00 ¹⁾ A: 30 min, B: 60 min, C: 90 min, D: 120 min
²⁾ Mean value ± standard deviation (n = 3).

Free sugar content of melon juice according to enzyme treatment time Free sugar (mg%) Fructose Glucose Sucrose Total A ¹⁾ 1834.73 + - 163.45 ²⁾ 1806.24 + - 123.29 4032.31 610.74 7646.62 B 1879.78 ± 121.44 1833.13 + - 93.94 3989.42 + 716.07 7702.33 C 1875.32 + - 153.26 1843.54 ± 161.96 3979.76 ± 586.97 7698.62 D 1910.28 ± 97.94 1867.77 ± 99.76 4167.01 + - 387.15 7945.07 ¹⁾ A: 30 min, B: 60 min, C: 90 min, D: 120 min
²⁾ Mean value ± standard deviation (n = 2).

< Experimental Example  6> Comparison of Characteristics of Melon Melon and Juice according to Enzyme Treatment Temperature of the Present Invention

Enzymes were treated with enzymatic treatment at 40 ℃, 50 ℃, 60 ℃ and 70 ℃ for 60 min, respectively, by adding 0.005% (v / v) of RAPIDASE C80MAX and ROHAMENTо CL respectively. Quality characteristics and free sugar content were measured.

As shown in Table 7, there were no significant differences in sugar content and total acidity, such as enzyme condition and treatment time. In case of pH, it increased to 5.25 at 50 ℃ and increased by 0.35 compared to 40 ℃. In the case of chromaticity, a and b values were not significantly different according to the enzyme treatment temperature, but the L value was greatly increased by 50 or more at 50 ° C or more compared to 40 ° C. Especially, L value was 94.68 at the enzyme treatment temperature of 60 ℃. Turbidity and brownness were significantly increased at more than 50 ℃ compared to the enzyme treatment temperature of 40 ℃. As shown in Table 8, the content of sucrose was the highest as the concentration and time of enzyme treatment, and it was confirmed to be a major free sugar and there was no difference in the free sugar content according to the enzyme treatment temperature. As a result, the fermented melon and the enzyme treatment temperature for the preparation of sugar solution were 60 ℃.

Quality Characteristics of Oriental Juice by Enzyme Treatment Temperature Melon and ^{1 )} A B C D Sugar ( ^o Brix) 10.70 ± 0.07 ²⁾ 10.83 + 0.04 10.80 + 0.14 10.70 ± 0.21 Total acidity (%) 0.37 + 0.02 0.29 ± 0.00 0.29 ± 0.01 0.32 ± 0.00 pH 4.90 ± 0.01 5.25 ± 0.05 5.21 + 0.02 5.22 ± 0.00 Chromaticity L 32.18 ± 0.59 83.86 ± 0.35 94.68 ± 0.38 95.71 + - 0.20 a -0.81 + 0.08 -1.71 + - 0.01 -1.99 + 0.02 -3.21 + 0.02 b 14.11 ± 0.13 8.69 ± 0.01 8.94 + 0.13 12.72 ± 0.05 Turbidity 110.10 ± 0.01 0.03 ± 0.00 0.03 ± 0.00 0.02 ± 0.00 Brown 70.34 + 0.02 0.19 ± 0.00 0.19 ± 0.01 0.23 ± 0.00 ¹⁾ A: 40 ° C, B: 50 ° C, C: 60 ° C, D: 70 ° C
²⁾ Mean value ± standard deviation (n = 3).

Free sugar content of melon juice according to enzyme treatment temperature Free sugar (mg%) Fructose Glucose Sucrose Total A ¹⁾ 1842.87 ± 222.73 ²⁾ 1783.75 ± 271.10 3424.10 + - 704.43 7050.71 B 1890.49 + - 128.79 1859.98 + 136.47 3912.93 + 479.60 7663.40 C 1898.99 ± 159.55 1846.15 ± 148.22 3752.02 + - 653.39 7497.15 D 1838.83 ± 197.61 1775.19 + 206.55 3867.85 ± 590.09 7481.86 ¹⁾ A: 40 ° C, B: 50 ° C, C: 60 ° C, D: 70 ° C
²⁾ Mean value ± standard deviation (n = 2).

<Experimental Example 7> Characteristic and free sugar content according to the treatment conditions of activated charcoal treatment of juveniles treated with melon and enzyme treatment of the present invention

The molten apple melted and the enzyme-treated juice were treated with 0, 1,000, 3,000 and 5,000 ppm of activated carbon, respectively. The supernatant was used as an analytical sample by centrifugation (10,000 rpm, 10 min) after stirring for 6 hours or more after addition of activated carbon, and the quality and free sugar content were measured according to the above method.

As shown in [Table 9], there was no significant change in pH, total acidity and sugar content of apple melon and juice due to activated carbon treatment. The L value of the chromaticity increased with the addition of activated carbon and increased from 3,000 ppm to 97.45. b value was the highest at 15.21 in the untreated treatment and about 10.00 in the treated range of activated carbon. As shown in Table 10, the content of free sugar in the oriental melon and juice showed 7,400 mg / All segments were similar. The content of sucrose in free sugars was the highest as about 3,700 mg% or more, which is the major free sugars. In order to prepare the melon sugar solution with improved quality such as color quality, it was preferable to treat the melon and apple juice with 3,000 ppm of the activated carbon after the enzyme treatment, pass through the diatomaceous earth layer if necessary, and then concentrate under reduced pressure.

Quality Characteristics of Oriental Juice by Activated Carbon Treatment Melon and ^{1 )} A B C D Sugar ( ^o Brix) 10.90 ± 0.12 ²⁾ 10.90 + - 0.12 10.80 + 0.04 10.80 + 0.07 Total acidity (%) 0.27 ± 0.00 0.30 ± 0.00 0.31 ± 0.01 0.29 ± 0.00 pH 5.14 ± 0.01 5.08 ± 0.05 5.10 ± 0.02 5.11 ± 0.00 Chromaticity L 91.24 + 0.17 93.44 + 0.04 97.45 + 0.14 97.50 ± 0.21 a 0.24 ± 0.01 -2.12 ± 0.01 -4.72 + 0.02 -4.04 0.02 b 15.21 + - 0.14 10.21 + 0.04 10.50 0.14 10.71 ± 0.11 Turbidity 0.03 ± 0.01 0.03 ± 0.00 0.02 ± 0.00 0.02 ± 0.00 Brown 0.34 ± 0.00 0.20 ± 0.01 0.15 ± 0.00 0.15 ± 0.00 ¹⁾ A: control, B: active carbon 1,000 ppm, C: active carbon 3,000 ppm, D: active carbon 5,000 ppm
²⁾ Mean value ± standard deviation (n = 3).

Free Sugar Content of Oriental Juice by Activated Carbon Treatment Free sugar (mg%) Fructose Glucose Sucrose Total A ¹⁾ 1871.24 ± 167.53 ²⁾ 1784.75 + 171.24 3745.78 ± 524.43 7401.77 B 1778.52 + - 121.97 1820.48 + 185.74 3821.36 + - 546.37 7420.36 C 1814.45 + - 124.31 1795.55 + 137.15 3767.12 ± 364.27 7377.12 D 1799.14 + 141.66 1824.45 + - 106.75 3811.76 + - 427.14 7435.35 ¹⁾ A: control, B: active carbon 1,000 ppm, C: active carbon 3,000 ppm, D: active carbon 5,000 ppm
²⁾ Mean value ± standard deviation (n = 3).

&Lt; Example 1 > Production of melon deficiency and sugar solution of the present invention

After the addition of 0.005% (v / v) of RAPIDASE C80MAX and ROHAMENT ^® CL, the enzymes were treated at 60 ℃ for 60 min. The enzyme-treated melon and the juice were concentrated under reduced pressure to 60 ^o Brix at 60 ° C to prepare defective oriental melon and sugar solution (see Fig. 1).

FIG. 2 is a view showing a method of producing a sugar solution derived from melon with defective melon, and FIG. 3 is a diagram showing an apparatus for producing melon sugar.

&Lt; Experimental Example 8 > The characteristics and free sugar content

The quality of the melon and sugar solution and the existing honey bee diet (sugar solution) prepared above were measured according to the above method.

As shown in Table 11, the pH of the conventional honey bee diet was 3.44 and the pH of the melon sugar solution was 4.89 and 4.95, respectively. As shown in Table 12, sucrose (sucrose) was diluted to a certain concentration and supplied to bees. As shown in Table 12, defective oriental melon and sugar solution were the main components of sucrose but contained fructose and glucose .

Existing bee feed (sugar) and melon sugar and sugar content and pH Sugar ( ^o Brix) pH Sugar bee feed 57.0 ± 0.12 ¹⁾ 3.44 ± 0.06 Melon and sugar solution 59.0 + 1.46 4.89 ± 0.14 Defective melon and sugar solution (refined liquid) 60.0 ± 0.97 4.95 + 0.12 ¹⁾ Mean value ± standard deviation (n = 3).

Existing honey bee feed (sugar) and melon sugar content and free sugar content of sugar solution Free sugar content (mg%) Fructose Glucose Sucrose Maltose Sugar bee feed ND ¹⁾ N.D. 56773.44 ± 1124.50 N.D. Melon and sugar solution 11467.25 ± 1141.14 ²⁾ 10986.47 ± 981.44 24926.44 + 1467.87 TR ³⁾ Melon and sugar solution
(Purified liquid) 12789.34 + 1684.79 10344.67 ± 1432.10 23863.49 ± 1034.58 T.R ¹⁾ Not detected.
²⁾ Mean value ± standard deviation (n = 3).
³⁾ Trace.

&Lt; Experimental Example 9 > The beverage dietary supply test

In order to supply the bees from the melon and sugar beet, 10 beehives were cultivated by about 5,000 bees at Sungju Bee Farm. In the first test, five samples were prepared at 25% intervals of the original specification liquid (sugar dilution liquid) and the defective melon and sugar solution. That is, the mixing ratio of the conventional specimen solution and the melon sugar solution was 100: 0, 75:25, 50:50, 25:75, and 0: 100, and the bees were fed. Consumption of the prepared bee diet was investigated at intervals of 7 days for 3 weeks. The sugar content of the melon sugar used in this study was 59 ^o Brix. Free sugars were 1,987.59 mg% fructose, 1,929.97 mg glucose and 4,106.22 mg sucrose. In the second test, the consumed quantity of honey bee was measured by the same method as that of the bee feeding test using the melon flavorless melon sugar treated with activated carbon. At that time, the sugar content of the melon sugar was 60 ^o Brix and the free sugars were 2,013.46 mg%, glucose 1,897.66 mg% and sucrose 4,211,34 mg%. Dietary intake of bee was measured at 7 days intervals at 21 days.

As shown in FIG. 4, 100% of sugar solution, 25% of melon sugar and 75% of sugar solution were mostly consumed on the 7th day. In the case of 50% of melon sugar and 50% of sugar solution, the initial consumption was slightly lower but the intake was increased from the 14th day. The initial intake of melon sugar 75% and 25% sucrose was insignificant but increased with time. In addition, as shown in FIG. 5, in the case of the second-order dietary experiment using the concentrated liquid obtained by purifying by using activated carbon, it was found that in the case of the oriental malt solution prepared through the purification process using activated carbon and the like, The ratio of sweet potato juice was similar to that of sugar meal up to 50%. Most of the diets were also consumed in 75% of melon sugar and 25% of sugar solution.

<Example 2> Production of honey bee diet containing maltose and sugar solution of the present invention

A honey bee diet containing defatted oriental melon and sugar solution was prepared by replacing defective melon and sugar solution prepared above with sugar bees by 50 to 75% by weight of feed weight.

The present invention is an extremely useful invention in the food industry because it has an excellent effect of providing a new honey bee feed in terms of nutrition, function, and quality and can maximize utilization with the defective melon.

Claims (4)

Crushing and juicing the melon with poor melon and removing the slurry to prepare an apple melon and juice; Adding 0.005% (v / v) of RAPIDASE C80MAX and ROHAMENT ( ^R) CL to the juice, and treating the juice with the enzyme at 60 ° C for 60 minutes; And treating the juice with activated carbon and diatomaceous earth.
The method according to claim 1, further comprising the step of concentrating the melon and the sugar solution to 60 ^o Brix at 60 ^° C.
A malt-deficient and derived sugar solution prepared according to the method of claim 1 or 2.
A bee diet containing the defective oriental melon and the sugar solution according to claim 3 as an active ingredient.

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