Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
  • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
  • A23L21/25—Honey; Honey substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/40—Foaming or whipping

Definitions

• the present invention relates to a light food product, that is to say a honey foam consisting of a stable dispersion of micro-air bubbles or an inert gas in non-creamed melted honey providing at least one stabilizer and one abundant agent, this foam having a density of less than 0.7.
• This foam has a firm consistency, non-flowing although tender and soft, and capable of spreading effortlessly, for example on bread.
• non-creamed it is meant that it is a liquid honey without microcrystalline phase constituted by crystallized honey sugar.
• the invention also relates to a process for preparing such honey foam.
• US-A-3,976,803 describes a foam comprising approximately, by weight, 50% of a 3-97: 97-3 mixture of glucose syrup and maltose syrup and 50% dextrose or a mixture of dextrose and sucrose.
• document US-A-1,686,556 describes an emulsion of honey (or substances similar to syrups) with egg albumin, this emulsion being in the form of a cream or paste to be spread on biscuits or slices of bread or usable for icing cakes and for filling pastry.
• a creamy emulsion is formed by beating honey with egg albumin, preferably at around ⁇ 0 ° C (180 ° F), this albumin can either be in the form of an aqueous solution of unbeaten albumin , or in the form of albumin previously beaten in snow.
• the density of this cream is however not less than 0.7 and, moreover, it is an emulsion obtained by threshing honey in albumin, and not a foam as in the case of the present invention.
• Document US-A-2,052,358 describes a creamy honey foam obtained by threshing with air of a honey containing dextrose micro-crystals whose formation has been promoted by prior cooling.
• This is ⁇ j a light, solid product, similar to a flux, with a density of the order of 0.75, which can be softened by heating for use. It may contain, incidentally, albumin and pectin and its water content is less than 20%.
• honey foam of the invention does not have a rigid structure to be softened by heat. Its consistency, what ⁇ farm is soft and fluffy even at temperatures below room temperature (eg between 10 and 20 ° C), and it has no tendency to flow as the ordinary liquid honey. Its consistency is somewhat similar to that of mayonnaise.
• stabilizer of the present foam it is possible to use .
• polysaccharides as structural additives, such as gum arabic, tragacanth, xanthan and other similar gums, pectin as well as polypeptides or proteins, such as gelatin.
• the amount of stabilizer used in the present foam is of the order of 0.1 to 1.5% by weight, preferably 0.3 to 0.7%, but these amounts can be exceeded in one direction or in the other, if need be in certain special cases.
• the present foam contains one or more foaming and foaming agents to be chosen from albumin and the protein hydrolysates used in the food industry, for example vegetable protein hydrolysates, such as those of soya or animal protein hydrolysates. ⁇ , such as casein.
• foaming agents under the names of Hyfoama CLEDERING (Holland) 1 or Biambel CBEL Industries, France! among other similar products.
• albumin it is possible to use albumin powder dissolved in water by the usual means or fresh egg white.
• the amounts of foaming agents contained in the present honey foam are of the order of 0.1 to 1.2% by weight of dry product relative to the starting honey, preferably from 0.3 to 0.6 %; however, these quantities may be exceeded, if necessary in certain special cases.
• the present foam preferably contains an amount of water (relative to the solids of the starting honey) of the order of 20 to 30%.
• the raw honey contains from 15 to 22% of water, it may be necessary, depending on the embodiment of the present foam, to add to it during its manufacture a certain amount of water when the starting honey does not contain enough.
• honey used here covers both bee honeys and honeys of vegetable origin, such as concentrated syrups, for example maple syrup.
• the maximum admissible amount of water for the creamed honey foam described in document US-A- 2,052,358 is less than 20% by weight.
• the present honey foam still contains from 0.01 to 0.5% by weight (relative to the original honey) of a food coloring.
• a water-soluble or water-dispersible intended to give the foam a color reminding that of natural honey. Indeed, it is obvious that the. presence of a multitude of air bubbles or microscopic gases dispersed in the honey cause a considerable lightening of its original color and that, for commercial reasons, it is preferable to give this foam a more lively coloring.
• dyes it is preferred to use natural yellow, orange or brown dyes, such as, for example, ⁇ -carotenoids, flavonoids and saffron derivatives.
• Apocarotenal and Canthaxanthin (ROCHE); the last of these dyes is derived from paprika.
• ROCHE Canthaxanthin
• the "bleaching" effect of the gas bubbles of the foam at the periphery can be reduced (that is to say at the interface between the foam and the walls of the container) by the application of a pressure during filling, this having the effect of making a certain proportion of said bubbles disappear in contact with said interface and therefore to enhance its color.
• the stabilizing agent (s), the optional water supplement and the agent (s) are successively added to the starting raw honey, with moderate stirring and with slight heating. foaming agents; then, when the temperature of the mixture (which has become liquid and homogeneous) is between 40 and 50 ° C., vigorous threshing is carried out in the presence of air or a gas in a thresher of the usual type for threshing egg whites or whipped cream. Such violent agitation leads to a cooling of the mass, its temperature not passing, during threshing from 40-50 ° C to 25-35 ° C. This treatment results in a light and stable foam with a density of less than 0.7, more generally between 0.5 and 0.7. Threshing time varies
• one or more dyes is incorporated, these are added at the same time as the expanding agent, before threshing. It is also possible to add milk proteins, for example skim milk, to the mixture.
• the present honey foam is stable in storage for long periods and, if properly prepared, does not exhibit syneresis, i.e. phase separation. Its taste is very fine and appreciably more "rounded” than that of the original honey; it can be consumed like ordinary honey and, in addition, because of its lightness, it can be advantageously used in pastry (for filling pies and cakes) and in confectionery for chocolate candies; its structure is fine and soft although firm and cannot in any case be confused with that of "marshmallows", marshmallows and other tender nougats.
• the present foam can be transformed into various other foods, for example by incorporating pieces of dried fruit, almonds, walnuts, hazelnuts, whole or pounded, the proportion of such additions can be of the order of 10 to 50. % in weight.
• the present honey foam can be used for the manufacture of balanced foods by the addition of proteins, for example milk powder or other proteins, of animal or vegetable origin. Such foods can be present in the form of emulsions, yogurt creams, spreads or to eat as is. The following examples illustrate the invention.
• Example 1 In a container fitted with an agitator, 88.1 g of commercial honey (NECTAR FLOR) containing 19% water were placed. 0.4 g of xanthan gum, 11 g of water, 0.5 g of Hyfoama DS and 0.3 g of an aqueous solution were added and dispersed by slow stirring, while heating to 40-50 ° C. 10% canta- xanthine. Then vigorous threshing was carried out for 8 min. in a HOBART brand mixer, the heating source having been removed. At the end of the threshing period, the temperature had dropped to 25 ° C.
• a light foam (density 0.55) of yellow color and very fine taste was thus obtained. This foam exhibited no phase separation phenomenon after prolonged storage at room temperature in a closed container.
• composition Honey (g) Foaming agent (g)
• MIGROS (87) Albumin / water (0.7 / 2.8)
• compositions 1 to 4 above were subjected to threshing for the times indicated below, the temperature at the start of threshing being also indicated as well as the density of the foam.
• honey foams obtained from compositions 1 to 4 were soft, light and excellent in taste. They were kept without syneresis for a very long time.
• compositions numbered 5 to 8 were prepared using the following ingredients in the quantities indicated (g). Dissolution temperature 40-45 ° C.
• Citric acid monohydrate 0.25 0.25 0.24 0.24

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Confectionery (AREA)
• Jellies, Jams, And Syrups (AREA)
• General Preparation And Processing Of Foods (AREA)

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Citations (4)

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• 1986
  • 1986-07-28 CH CH3021/86A patent/CH669888A5/fr not_active IP Right Cessation
• 1987
  • 1987-07-20 WO PCT/CH1987/000090 patent/WO1988000796A1/fr not_active Ceased
  • 1987-07-20 US US07/180,982 patent/US4849240A/en not_active Expired - Fee Related
  • 1987-07-20 EP EP87904485A patent/EP0277150B1/fr not_active Expired - Lifetime
  • 1987-07-20 DE DE8787904485T patent/DE3767150D1/de not_active Expired - Lifetime

Patent Citations (4)

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