KR20180013386A - Method for manufacturing honey product comprising gold particle - Google Patents

Abstract

The present invention relates to a functional honey product containing gold particles and to a manufacturing method thereof. The honey containing the gold particles manufactured by the manufacturing method of the present invention is superior to general honey in terms of the sensory properties and has an effect of improving antioxidant and antibacterial activity.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a honey product containing gold particles,

The present invention relates to a functional honey product containing gold particles and a method for producing the functional honey product.

It is known that edible gold powder has various effects such as detoxification, improvement of blood circulation, prevention of arteriosclerosis, improvement of skin, prevention of aging and the like, and it is advantageous in that it can give a luxurious image to the product. Therefore, . ≪ / RTI > However, when mixing gold powder with liquid products such as alcohol, the appearance of the product may change due to the sinking or aggregation of gold dust over time, and the amount of gold contained in products used by general consumers There is a problem that the effect is hardly appeared. Therefore, there is a need to develop foods that are readily available to the general public and that can use small amounts of gold as effective supplementary materials.

On the other hand, honey has been widely used as a health supplement for a long time because it is rich in sugar and various nutrients and easy to ingest. Honey contains various vitamins and enzymes to strengthen the immune system. It contains flavonoid, an antioxidant, which is known to help prevent cancer and heart disease. In addition, honey is also effective in skin cosmetics, blood circulation, improvement of bowel movements, elimination of hangover, and especially fatigue recovery effect by glucose and fructose is superior to any other food.

In recent years, attempts have been made to improve the nutritional content and taste of honey products by mixing various auxiliary materials with honey. Korean Patent No. 10-1158294, for example, discloses that a roseberry extract, which is effective for headache, 1 to 3% by weight based on the total weight of the honey, and Korean Patent No. 10-1333152 discloses a honey containing a lavender extract which is effective for the indigestion. Korean Patent Laid-Open Publication No. 10-2002-0070563 also discloses a honey which combines a honeycomb powder and a herbal powder for body tingling and blood, and Korean Patent Laid-Open Publication No. 10-2016-0019508 discloses a honey Preparing 20 to 30% by weight of crushed brambles and honey in powder form having a diameter of 20 to 30 m and mixing them; Collecting the mixed bran and honey in a collectable manner; And collecting the honey collected from the honey bee.

Most of the blending honey products disclosed so far have been produced by mixing extracts of various auxiliary materials with honey, but there may be a limit to make an extract that can be mixed with honey appropriately according to the material. Therefore, it is necessary to develop a manufacturing method of blending honey which can exhibit the optimum effect according to the mixed material, because the physical properties such as the preservation period of the finished product can be changed.

Korean Patent No. 10-0104321 Korean Patent No. 10-0838113

Accordingly, the present inventors have completed the present invention as a result of studying the mixing method of gold dust by selecting honey as a food material which can effectively utilize the appearance characteristics and functionality of the edible gold powder. Accordingly, an object of the present invention is to provide a method for producing a honey product containing gold particles and a functional honey product produced therefrom.

In order to accomplish the above object, the present invention provides a method for grinding edible gold powder, comprising the steps of: (a) grinding edible gold powder; (b) mixing the pulverized gold dust with honey; And (c) packaging the honey mixed with the gold powder. The present invention also provides a method for producing a honey product containing gold particles.

In one embodiment of the present invention, the step (a) is characterized by grinding the edible gold powder to a size of 0.3 to 0.5 mm. One of the objects to be achieved by containing the gold dust particles of the present invention in honey is to make the appearance of the honey product visually luxurious and beautiful, thereby enhancing the preference of the product. However, since the price of gold dust is high, it is necessary to maximize the visual effect with the minimum amount of gold necessary. Therefore, it is preferable to grind the gold powder to a size that can be easily recognized by the naked eye so that it can spread as much as possible in a honey product.

The honey used as the main material may include any liquid honey, and is not limited to those produced by a specific production technique, but is preferably pure natural honey to which additives are not added. In general, honey refers to the excreta of plants planted by bees, the secretions of plants, and the plant sucked by insects. The chemical composition of honey depends on the source, season and production method of the plant. The honey used as the main ingredient may be made of liquid honey derived from a source of oysters and examples of the source of oysters include Acacia, Alfalfa, apple, buckwheat, Canola, Clover, It can be used in a variety of applications such as plums, cotton, dandelion, gall berry, chrysanthemum, grape, Clover, Milkweed, Cranberry, Blueberry, Raspberry, Sage, Wood (Sourwood), sunflower, and the like. In addition, the liquid honey can be obtained from a single source or a combination of sources, determined according to the desired properties of the final product. In one embodiment of the present invention, the honey used as the main material is preferably liquid honey, which does not have a strong taste and flavor, is of uniform quality and does not easily deteriorate, and for example, acacia honey can be used.

In one embodiment of the present invention, the honey prepared in the step (b) is characterized by having a viscosity of 500 to 700 cps at a moisture content of 20% and a temperature of 45 ° C. This is a significantly higher viscosity than a conventional honey product, and thus the honey particle of the present invention can maintain a stable form in a honey product for a long period of time.

In one embodiment of the present invention, the step (b) is characterized in that the pulverized gold powder is mixed with the honey in a proportion of 0.2 to 0.5% by weight. One of the objects to be achieved by containing the gold dust particles of the present invention in honey is to improve the functionality of the honey product, and therefore, it is preferable that the gold dust is contained in a minimum amount that can increase various effects of the honey product.

In one embodiment of the present invention, the step (b) comprises the steps of: applying pulverized gold powder to a functional additive; And a functional additive coated with the gold powder or an extract thereof is mixed with honey. The functional additive generally includes a variety of vegetables and fruits such as a radish, a cucumber, a carrot, a celery, a chicory, an asparagus, a tomato, a leek, a Japanese radish, a spinach, a burdock, , And paprika can be used. At this time, the vegetable may be dried to a moisture content of about 5 to 30% in order to increase the suitability of mixing with honey. The fruits may be selected from the group consisting of Aronia, Chalkberry, Blackberry, Audie, Grape, Apple, Pear, Persimmon, Peach, Kiwi, Fig, Mango, Plum, Cherry, But the present invention is not limited thereto.

The functional additive not only improves the functionality of the honey product of the present invention but also binds to the gold particles to stably maintain the gold particles in the honey product and to increase the preference of the product while minimizing the amount of expensive gold.

In one embodiment of the present invention, the functional additive may be a powder of fruit. The powder of the fruit is known to have various useful activities such as antioxidation, antibacterial, skin condition improvement, fatigue recovery, detoxification and the like, and is preferably capable of increasing the functionality of the honey and gold particles.

In one embodiment of the present invention, the step of applying the pulverized gold powder to the functional additive may be carried out using propolis or an extract thereof. Propolis is a viscous, resinous material made by mixing bees with their saliva from a resin material from various plants. Therefore, when the propolis is absorbed and applied to the functional additive by immersing the functional additive in a diluted propolis solution, excellent adhesion can be obtained on the surface of the functional additive and the powdered gold powder can be easily adsorbed, Functional additives can maintain the bonding relationship with the gold dust in the honey even when mixed with the honey, thereby maintaining the appearance aesthetics of the gold dust honey continuously.

In one embodiment of the present invention, the extract of the functional additive mixed with honey may be an ultrasonic extract.

In one embodiment of the present invention, it is preferable that the packing in the step (c) is filled with honey only under pressure without applying heat to the stick-shaped packaging material. Thus, it is possible to prevent destruction of the nutrients contained in the honey by applying heat in the packaging step, and it is possible to easily ingest the honey product of the present invention, and to keep the gold particles contained in the honey product stably.

In another aspect, the present invention provides a honey product comprising gold particles.

In one embodiment of the present invention, the honey product is produced according to the production method of the present invention.

In one embodiment of the present invention, the honey product exhibits detoxification, antioxidation, antibacterial, alcohol decomposition and hangover clearing activity.

In one embodiment of the present invention, the honey product may be pressure-filled with 10 g of honey containing gold particles in a stick-shaped disposable packaging material having a width of 2 cm and a length of 10 cm.

The honey containing gold particles produced according to the production method of the present invention is superior in functionality to general honey and has an effect of improving the functions such as antioxidation and antibacterial activity.

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that the following examples are merely illustrative of the present invention and that the scope of the present invention is not limited to these examples.

Example 1. Preparation of honey containing gold particles

<1-1> Determining the size of gold particles

Twenty milligrams of each edible gold powder having a purity of 98% or more, which is commercially available, were pulverized using a pulverizer to have particle sizes of 0.1 mm, 0.3 mm, 0.5 mm, 0.7 mm, and 0.9 mm, respectively, to prepare five pulverized gold dust samples . Each of the samples was uniformly mixed with 10 g of acacia honey, and uniformly mixed. Pressure was then applied to the stick-shaped packaging material to prepare a honey product.

50 to 20 people in their 60s were selected and the flavor, taste, appearance and overall preference of the products were rated from 1 point (very bad) to 5 points (very good), and there was no significant difference in flavor and taste However, in terms of appearance and overall preference, honey products containing 0.3 and 0.5 mm sized gold dust particles were significantly higher than those of other products, and products containing 0.3 mm sized gold dust particles and 0.5 mm sized gold dust particles There was no significant difference between the products containing. Therefore, in the following examples, gold dust particles having a size of 0.3 mm were used in the production method of the honey product according to the present invention.

<1-2> Determination of viscosity of honey

The viscosity of honey may affect the stability of morphology such as the aggregation of gold particles. Therefore, to determine the optimal viscosity, honey having a viscosity of 200, 300, 400, 500, 600, 700, 800 cps The morphological stability of the gold particles was observed along with the sensory evaluation on the taste of the honey product by mixing the gold particles 0.3 mm in diameter by the method of Example <1-1>. The viscosity of the honey was measured at 45 ° C using a rotational viscometer (Tokimec, Viscometer Model CVR-20) for honey having a moisture content of 20%. The morphological stability of the gold particles was determined by stick- Was observed and evaluated.

As a result, it was observed that the lower the viscosity of honey, the more the gold particles migrated, and there was no significant change from the honey having a viscosity of 500 cps or more. However, as a result of sensory evaluation on taste, honey having a viscosity of 700 cps or more was significantly lowered.

<1-3> Mix of gold particles and honey

[Production Example 1]

(Preparation Example 1-1), 20 mg (Preparation Example 1-2), 30 mg (Preparation Example 1-3), 40 mg (Preparation Example 1-4), and 50 mg (Preparation Example 1-1) of edible gold powder having a purity of 98% 1-5) and 100 mg (Preparation Example 1-6) were each pulverized by a pulverizer into gold particles having a diameter of 0.3 mm, and then uniformly mixed with 10 g of acacia honey.

[Production Example 2]

The propolis diluted solution was sprayed evenly on the Aronia powder prepared by freeze-drying Aronia and then pulverized. After about 3 minutes, the particles of Preparation Example 1 were evenly applied, thoroughly dried, mixed with honey, (40 ± 5 kHz, 20 to 35 ° C) for 4 days (96 hours) using a commercially available beaker (Bearmax FW-300, Japan).

The acacia honey used in the above production examples was used as a comparative example in the following examples.

Example  2. Antioxidant activity evaluation

DPPH (α-α-diphenyl-picrylhydrazide) is a water-soluble substance that has free radicals in molecules and is widely used for detecting antioxidants. The free radical scavenging activity of the sample was measured by measuring the reducing power against DPPH which is a stable radical. Each sample was dissolved in 99 methanol, and 160 μl of the diluted diluted solution and 40 μl of 0.15 mM DPPH solution dissolved in methanol were added and allowed to stand at room temperature for 30 minutes The absorbance was measured at 517 nm. BHA was used for activity comparison.

Table 1 shows the DPPH free radical scavenging activity of honey containing the gold particles of the present invention compared with BHA, which is a synthetic antioxidant, using the acacia honey used in the above production examples as a control (comparative example). As a result, the honey containing 0.1 wt% of edible gold powder (Production Example 1-1) showed a free radical scavenging activity similar to that of the Comparative Example, but from the honey containing 0.2 wt% of gold powder (Production Example 1-2) The activity was increased as the content of gold dust increased, and it was confirmed that the activity was similar to that of honey containing 0.5 wt% of gold dust (Preparation example 1-5). In addition, the preparation example 2 exhibited a relatively higher scavenging activity than the preparation example 1.

sample Concentration (g / mL) Scavenging activity (%) Production Example 1-1 One - 10 23.12 100 62.48 Production Example 1-2 One - 10 25.78 100 84.85 Production Example 1-3 One - 10 31.30 100 88.12 Production Example 1-4 One - 10 33.17 100 91.1 Production Example 1-5 One - 10 38.22 100 93.16 Production Example 1-6 One - 10 39.98 100 93.98 Production Example 2 One - 10 47.78 100 96.37 Comparative Example One - 10 22.78 100 62.37 BHA One 3.10 10 30.90 100 61.12

Example  3. Antimicrobial activity

The antimicrobial activity of the honey produced by the production method of the present invention was examined by using the disk diffusion method for the fungal strains occurring in the honey of Aronia. Specifically, each strain was activated by incubation at 37 ° C for 24 hours with shaking. After 3 days of subculture, the bacterial count was adjusted to 1 × 10 ⁷ cfu / mL by using a spectrophotometer at OD of 0.2 at 560 nm. After uniformly spreading the germs with a sterilized free spreader on a solid medium, an 8 mm paper disk was placed. Each sample was dissolved in DMSO to a final concentration of 2.5, 5 mg / disk, The diameter of the inhibition zone (mm) around the paper disk was measured by incubating for 24 hours.

As a result, the honey containing 0.1 wt% of edible gold powder (Preparation Example 1-1) showed antibacterial activity similar to that of the Comparative Example, but from the honey containing 0.2 wt% of gold dust (Preparation Example 1-2) , Indicating a high level of antimicrobial activity. As the content of gold dust increased, the activity increased, and it was confirmed that the activity was similar to that of honey containing 0.5 wt% of gold dust (Preparation example 1-5). In addition, the preparation example 2 showed relatively higher antimicrobial activity than the preparation example 1 even though it contained the extract of Aronia (Table 2).

sample Concentration (mg / disc) Diameter of restraint Production Example 1-1 2.5 2.7 5 3.6 Production Example 1-2 2.5 3.41 5 4.11 Production Example 1-3 2.5 3.67 5 4.23 Production Example 1-4 2.5 3.87 5 4.31 Production Example 1-5 2.5 3.97 5 4.75 Production Example 1-6 2.5 4.03 5 4.81 Production Example 2 2.5 4.12 5 4.84 Comparative Example 2.5 2.6 5 3.4

Example  4. Alcohol decomposition and hangover improvement effect

<4-1> Alcohol decomposition efficacy test

(CA-2000) was administered to five healthy volunteers (male weight average: 71 kg, female weight average: 55 kg) of 20 to 40 years old with 360 ml of shochu with an alcohol content of 20% Was used to measure blood alcohol concentration at 1 hour intervals and this was set as a control group. After two days, 360 ml of the soju having an alcohol content of 20% was applied to the above men and women for 1 hour, and the honey of the comparative example was consumed for 1 hour before drinking and twice immediately after drinking, And the blood alcohol concentration was measured at intervals of 1 hour (Measurement Example 1). After two days again, 360 ml of shochu with an alcohol content of 20% was drunk for 1 hour in the above men and women, and the honey of Preparation Example 1-5 was consumed twice for 1 hour before drinking and immediately after drinking , And alcohol concentration was measured at an interval of 1 hour using an alcohol concentration meter (Measurement Example 2). Tests for Production Example 1-6 and Production Example 2 were also conducted in the same manner as above to measure the blood alcohol concentration (Measurement Examples 3 and 4). The average values of the measurement results are shown in Table 3 below.

As a result, it was found that when the honey was consumed, the alcohol concentration in the blood was lower than the comparative example in which only the alcohol was consumed. (Measurement Example 1) In the case of eating the honey containing the gold particles of the present invention (Measurement Examples 2 and 3), the blood alcohol concentration was lower than that in the case of only ingesting honey, and the honey containing the gold- (Measurement example 4) showed the lowest blood alcohol concentration.

sample After 1 hour After 2 hours After 3 hours Control group 0.121 0.1 0.088 Measurement example 1 0.101 0.081 0.078 Measurement example 2 0.096 0.078 0.060 Measurement example 3 0.095 0.077 0.057 Measurement example 4 0.092 0.070 0.048

<4-2> Hangover removal efficacy test

9 hours after completion of the alcoholysis test of Example <4-1>, participants were evaluated for the degree of hangover and headache. The hangover and headache were measured by the 5-point scoring method with no (5), no (4), moderate (3), slight (2), and very severe (1) 4).

As summarized in the following Table 4, the degree of hangover and headache was remarkably alleviated when the honey was consumed compared with the comparative example in which only the alcohol was consumed, and the degree of hangover and headache when the gold particles were consumed It was confirmed that it was more relaxed.

sample hangover headache Control group 2.30 2.46 Measurement example 1 3.82 3.90 Measurement example 2 4.10 4.14 Measurement example 3 4.13 4.21 Measurement example 4 4.25 4.26

Example  5. Sensory testing

The sensory evaluation of the honey of the present invention was evaluated as comparative satisfaction with the above comparative example. The sensory characteristics of honey were adequately explained by selecting 50 people from 20 to 60 age groups, and then the taste, flavor, appearance, and preference of the honey were recognized. In this state, the sensory evaluation of the honey containing the gold particles of Production Examples 1 and 2 was carried out, and the sensory evaluation was carried out with respect to flavor, taste, appearance, overall preference from 1 point (very bad) to 5 points , And the comparative example was set to 3, which is the middle of the evaluation standard, and the average value was calculated (Table 5).

sample Sensory test result incense flavor Exterior Overall preference Production Example 1-1 3.1 3.2 3.8 3.7 Production Example 1-2 3.1 3.1 4.2 4.0 Production Example 1-3 3.0 3.0 4.3 4.3 Production Example 1-4 3.1 3.1 4.4 4.5 Production Example 1-5 3.0 3.0 4.6 4.7 Production Example 1-6 3.1 2.9 4.2 4.2 Production Example 2 3.4 3.5 4.0 4.5 Comparative Example 3 3 3 3

According to the sensory evaluation results, the honey containing the gold particles of the present invention showed no significant difference from the acacia honey, which is a comparative example in terms of taste and aroma, except for the preparation example 2 in which the extract of Aronia was mixed, but the appearance and the overall preference I received a remarkably excellent evaluation.

Claims (9)

(a) pulverizing edible gold powder;
(b) mixing the pulverized gold dust with honey; And
(c) packaging the honey mixed with the gold powder. The method according to claim 1,
Wherein the step (a) comprises grinding the edible gold powder to a size of 0.3 to 0.5 mm. The method according to claim 1,
Wherein the honey of step (b) has a viscosity of from 500 to 700 cps at a moisture content of 20% and a temperature of 45 캜. The method according to claim 1,
Wherein the pulverized gold powder is mixed with the honey in a ratio of 0.2 to 0.5% by weight. The method according to claim 1,
The step (b) comprises the steps of: applying pulverized gold powder to the functional additive; And a functional additive coated with the gold powder or an extract thereof is mixed with honey. 6. The method of claim 5,
Wherein the functional additive is a powder of fruit. 6. The method of claim 5,
Wherein the step of applying the pulverized powder to the functional additive comprises using propolis or an extract thereof. A honey product containing gold particles having detoxification and antioxidative activity, prepared by the method of any one of claims 1 to 7. 9. The method of claim 8,
Wherein the honey product is pressure-filled with 10 g of honey containing gold particles in a stick-shaped disposable packaging material.