RU2624664C1 - Food product based on natural honey - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: loose product based on natural honey contains modified starch, natural lime honey, rebaudioside A and a food additive. The food additive is represented by the mixture of dry mint extract and dry vanilla extract, taken at the ratio of 1:1 by weight.

EFFECT: food product has the reduced caloric content.

2 cl, 1 ex

Description

The invention relates to sugar-containing products, specifically to products based on natural honey.

A known method of obtaining a bulk food product based on natural honey by drying honey in a thin layer on a drum dryer at temperatures above 105 ° C, followed by cutting the dried layer and grinding (US Patent No. 4919956, publ. 24.08.1990).

A known method of obtaining a food product based on natural honey, comprising mixing honey with starch or starch-containing product, such as flour, followed by drying the mixture at a temperature above 105 ° C and further grinding (US Patent No. 2693420, publ. 02.11.1954).

The closest analogue in technical essence to the proposed product is a free-flowing product based on natural honey, obtained by mixing natural bee honey with modified starch or partially hydrolyzed flour (RU, patent 2309609, publ. 10.11.2007).

The disadvantages of all these products is the relatively short shelf life of the product, i.e. quick sugaring of the product during storage, as well as its high calorie content.

The technical problem to which the invention is directed is to obtain a loose food product based on honey.

The technical result achieved in solving the problem is to obtain an easily digestible product based on natural honey with reduced calorie content compared to natural honey, while increasing its shelf life.

To achieve the technical result, a free-flowing food product based on natural honey is proposed, characterized in that it contains linden honey, modified starch, rebaudioside A and a food supplement in a preferred ratio of 4: 2: 0.5: 0.1 by weight, at this as a dietary supplement using a mixture of dry extract of mint and dry extract of strawberries, taken in a ratio of 1: 1 by weight. Depending on the consistency of honey, as well as its organoleptic properties, the ratio may vary slightly with an error of up to 10%.

It is well known that natural honey is a natural sweet product. At the same time, honey is quite high-calorie, it is sweeter than sugar and about 100 kilocalories are contained in 100 grams of honey. Due to the presence of potassium, honey has the ability to destroy bacteria. Honey contains the following nutrients: magnesium, iron, phosphorus, manganese, potassium, chlorine, calcium.

However, such properties of honey as a relatively short shelf life associated with crystallization, lead to certain difficulties in its use in the food industry. Natural flower honey is divided into two types: monofleur and polyfler. Their difference lies in the fact that bees make polyfler honey from a variety of melliferous plants, while nectar from a single plant predominates in monofleur honey. There are many plants that produce nectar collected by bees, and depending on their type, several botanical varieties of honey are distinguished, each of which differs from the other in both aroma and taste. The taste of honey depends on the place in which it was produced. But other factors have no less influence. Of great importance is the composition of the soil in which the plants grow, what breed of bee, the time at which nectar is collected, and the weather of the region in whose territory the process of obtaining honey occurs.

For example, the drier and hotter the weather, the drier the honey, and the faster crystallization processes occur in its structure. Accordingly, the higher the concentration of humidity in the region, the softer and more viscous honey is.

To achieve the specified technical result, in terms of easy assimilation, it is proposed to use linden honey in a loose food product. Linden honey is appreciated for its exceptional taste and excellent antibacterial properties. To a large extent, the nutritional value of linden honey is due to the presence of enzymes. By the number of enzymes (diastase, catalase, invertase, peroxidase, lipase), it occupies one of the first places among food products. In linden honey contains vitamins B, E, K, C and carotene. Usually, linden honey is transparent, has a slightly yellow or greenish color, has the aroma of linden and a very sweet taste, when it crystallizes it becomes almost white. Linden honey is rarely found in its pure form, often with an admixture of flower honey, hence the color may be yellowish. Linden honey is produced by bees from the nectar of the greenish-yellow flowers of linden, which beekeepers call the queen of honey plants, due to the fact that it has high melliferous qualities. Linden honey is used mainly for colds, since it has an increased diaphoretic effect. Linden honey is good as a strengthening agent for inflammation of the gastrointestinal tract, diseases of the kidneys, gall bladder, and female genital organs. Lime honey has a good local strong antibacterial and antimicrobial effect, heals purulent wounds and burns.

When using a bulk product containing, in addition to natural honey, also modified starch, either large quantities of the product have to be used in the confectionery industry, or sweeteners are added during use.

Adding glucose or sucrose will weaken the medicinal properties of linden honey. To enhance the organoleptic properties while preserving all the beneficial properties, it was proposed to include the natural low-calorie sweetener rebaudioside A.

Rebaudioside A is obtained from a stevia plant, which is famous for its high sweetness, lack of calories and many beneficial properties. These features determine its use as a natural sugar substitute. The sweetness of Rebaudilzide A is approximately 250 times that of regular sugar.

Pure sweet taste is inherent only to Rebaudioside A, however, the highest content is still stevioside. Therefore, the usual extract from stevia leaves without additional purification is distinguished by a specific bitter taste.

To get rid of the characteristic taste, the “sweet extract” is subjected to additional processing. By treatment is meant the purification of the extract from bitter glycosides by a special technology, as a result of which the overall percentage of Rebaudioside A increases. The higher the total content of Rebaudioside A, the better its taste characteristics.

Modern technologies make it possible to produce extracts from a stevia plant with a content of Rebaudioside A up to 97-98%. These products are distinguished by excellent taste indicators and a high coefficient of sweetness. However, the cost of Rebaudioside A of this degree of purification is quite large. Therefore, selling companies rarely use it. Therefore, the most often used product with a specific aftertaste. Most often, to eliminate this drawback, a combination of Rebaudioside A with a degree of purification below 97 with flavors is used to mask a specific taste.

It was experimentally established that the most optimal food supplement for the preparation of loose food product from linden honey is a mixture of dry mint extract and dry strawberry extract, taken in a ratio of 1: 1 by weight. The combination of these additives practically does not affect the organoleptic properties of the specified honey, but mask the specific aftertaste from the used sweetener.

A bulk food product based on natural honey is prepared as follows.

The pre-dried modified starch corresponding to GOST R54647-2011, natural linden honey, rebaudioside A and a pre-prepared food supplement, which is a mixture of dry peppermint extract and dry suede extract, taken in a 1: 1 ratio, in a 4: 2 ratio, are introduced into the container: 0.5: 0.1 by weight. The mixture of dry extracts is pre-mixed in a small amount of water. Due to the fact that, as mentioned above, the properties of honey are largely dependent on the environment and may vary slightly depending on the place of collection, as well as weather conditions, the required amount of rebaudioside A and food additives, as well as the ratio of honey and modified starch selected experimentally. Deviation from the indicated values should not exceed 10%. Further, at a temperature of 30-35 ° C for 30-40 minutes carry out mixing until a homogeneous mass. The resulting mass is sent to vacuum freeze-drying, during which drying in dehydrators is carried out at a thickness of honey not more than 5 cm and at a temperature of 35-40 ° C to a final moisture content of honey not more than 18%). With this type of drying, honey will completely retain its properties. The resulting powder should be stored in glass, well-closed containers in a dry, dark place. It is desirable to pack the powder in a room with a low level of humidity, since the powder has the ability to absorb moisture quite quickly.

Analysis of the obtained product showed that the organoleptic properties of the obtained granular product correspond to the organoleptic properties of the original honey. There is no specific aftertaste of rebaudioside A.

The use of the above ratios of all components in combination with the above modes of obtaining the final product lead to a product with an almost 2-fold increase compared to the closest analogue shelf life.

Example. 2 kg of pre-dried modified starch corresponding to GOST R54647-2011, 4 kg of natural linden honey collected in the Ryazan region in 2016, 0.5 kg of rebaudioside A (manufacturer of the People's Republic of China for Stevia Group LLC) and 0.1 kg of pre-prepared food supplement, which is a mixture of dry mint extract and dry strawberry extract (0.05: 0.05 kg) in 0.5 l of water. (Manufacturer of dry extracts LLC Prestige St. Petersburg "). Such an amount of water, on the one hand, allows the dry mixture of the extract to be evenly distributed throughout the volume, on the other hand, it evaporates during further drying. Further, at a temperature of 30 ° C for 30 minutes, stirring is carried out until a homogeneous mass is obtained. The resulting mass is sent to vacuum freeze-drying, during which drying in dehydrators is carried out at a thickness of honey 5 cm and at a temperature of 35 ° C to a final moisture content of honey of 18%. The resulting powder is packaged in a glass container and sent for storage.

The resulting bulk food product based on natural honey is easily digestible, has a reduced calorie content compared to natural honey, and also has a long shelf life.

Claims (2)

1. A food product based on natural honey, containing modified starch and natural honey, characterized in that the product additionally contains rebaudioside A and a food supplement, using linden honey, and as a food additive, use a mixture of dry peppermint extract and dry strawberry extract, taken in a ratio of 1: 1 by weight. 2. The food product according to p. 1, characterized in that the ratio of linden honey, modified starch, rebaudioside A and food additives is 4: 2: 0.5: 0.1 by weight, and the possible deviation is not more than 10%.