WO2000042866A1

WO2000042866A1 - Method for producing a natural foodstuff with honey, the product produced using the method, and the use thereof

Info

Publication number: WO2000042866A1
Application number: PCT/DE2000/000223
Authority: WO
Inventors: Kristian Kaiser
Original assignee: Kristian Kaiser
Priority date: 1999-01-22
Filing date: 2000-01-21
Publication date: 2000-07-27
Also published as: DE10080086D2; DE10003362A1; AU3271100A

Abstract

The invention relates to a natural foodstuff containing a high proportion of honey according to Patent Application 199 03 969.0. By mixing vegetable constituents, the typical very sweet taste of honey is superimposed by tastes determined by vegetable constituents. The valuable constituents inherent to honey and to the vegetable parts are preserved in the honey product that is to be produced. This natural product comprising honey is preferably used as coating materials, as a starting material for producing natural therapeutic agents and as an additive for producing cakes and pastries, muesli and cornflakes, dairy products and ice creams, and can be used in the production of beverages, and as aggregates for semi-prepared and convenience foods.

Description

Process for the production of a natural food with honey, the product produced by the process and its use

The invention relates to a method for producing a natural food with honey, the product produced by the method and its use.

Honey is a very popular and widely used food. It is often added to food and food preparations as food honey, is used most widely as a spread and is used to produce various baked goods, confectionery and alcoholic beverages. The importance of honey as a food, luxury food and medicinal product is mainly due to its content of easily absorbable carbohydrates, appetizing aromatic substances and the mineral components and trace substances, of which calcium, magnesium, iron, manganese, phosphorus, silicon, copper and nickel can be found in almost all types of honey. In medicine, honey serves as a tonic for convalescents because of its high nutritional value. Honey also serves as a versatile therapeutic agent because of its ingredients.

The value of honey as a food, pleasure and remedy is therefore undisputed. The value of honey, however, is far from corresponding to its consumption. Wide consumer circles consider honey to be too sweet and its honey-typical flavors to taste too strongly of honey. There are various efforts to remedy these disadvantages. There are honey jams, honey fruit spreads, so-called fruit honeys, in which honey has been flavored with fruit concentrates from fruit pulp, fruit pulps and the like, on the market. These are cooked fruit spreads that have been sweetened with honey. They differ little in terms of their senses from conventional fruit spreads, i.e. fruit spreads with added sugar. Cooking causes the honey, which is only present in small quantities in these products anyway, to lose its nutritional value. Enzymes, inhibins and similar ingredients are largely destroyed by cooking. The storage life of honey jams and honey fruit spreads is very limited. Portions that are torn in particular are intended for immediate consumption. To counter this, industrial preservatives are increasingly being added to such products, which in turn are rejected by an increasing number of consumers. Honeys mixed or flavored with fruit concentrates may have a maximum water content of 18 to 21%, otherwise a typical honey fermentation will occur. The addition of concentrates of fruit pulp, fruit juices, fruit pulps and the like increases the total water content because the residual moisture of such concentrates is too high. As a result, only small dosages of these additives are used in terms of quantity. The result is that the sensory impression of these products has no fruity character, so the honey aroma remains dominant. The substances contained in the additives such as fruit pulp, fruit juice concentrate, fruit pulps and the like are destroyed by the concentrate production with increasing dehydration. All of the aforementioned products are not essentially natural products in which the components of honey and additives, which are particularly health-promoting and nutritionally valuable, have been preserved. DE-AS 1 003 560 describes a process for the production of honey products in which a solution of gelatinized starch is mixed with honey, the mixture is left to stand at about 45 ° C. to break down the starch, and after the addition of citric acid it is cooled and im Vacuum is concentrated. According to special embodiments, further ingredients, in particular milk or milk dry powder, are added to the products made from honey and starch. The disadvantage of such products is, in turn, the low durability and the processing-related reduction in the honey-typical valuable ingredients. EP 0 087 669 B1 describes a food concentrate based on honey which has a suitable ratio of protein, fat, carbohydrates and is intended to be used either as a single supply or as a compensatory food. The food concentrate should be suitable for direct consumption as a component or for special purposes - for example in sports, in old age, in adolescence or during pregnancy and with special dietary requirements. Various additives such as vegetable oils, mineral mixtures, milk protein, vitamin mixtures, lecithin, protein-rich and low-lactose powdered milk concentrates, alpha-cellulose, corn flour, rice, millet and the like as well as other ingredients give this food concentrate its full value. Since this invention is a food concentrate and, as stated, a correspondingly large number of ingredients are contained in it, the end product is correspondingly expensive and is not suitable for consumption by broad sections of the population in daily consumption.

All these known products have the disadvantage that they can either only be produced in a complicated manner or that they are quick and easily perishable or - as is the case with the latter food concentrate - that the product is too expensive. The present invention is therefore based on the object of proposing a natural food with a high proportion of honey and a process for its production. The honey-containing composition to be proposed with the invention, although honey is dominant in its mass fractions, should have a non-typical honey taste. In particular, it should not taste as sweet as honey. Furthermore, it is an object of the invention to propose a method with which the ingredients of honey and the ingredients of additives are preserved and the product resulting from the method has a long shelf life. The task according to the invention provides for this honey-containing composition to be used in a wide variety of forms and consistencies for many purposes.

According to the invention, a method for producing a natural food with honey and vegetable constituents is proposed, which is characterized by the following process steps: Dehydrated vegetable constituents are roughly crushed, then sieved in order to remove any kernels, stones and coarse plant constituents. The coarsely crushed, dehydrated vegetable components are finely ground into powder. The powder is added individually or in combination with additives of vitamins, herbs, spices in powder form and mixed with the plant powder. Ready-to-use or ready-to-eat honey is heated to filterability and an approach is taken. The powder mixture is added to this batch and mixed homogeneously to form a vegetable honey paste with a pasty consistency. This vegetable honey porridge is mixed and filtered homogeneously with the ready-to-use or ready-to-eat honey that has been heated to filterability. This is followed by a cooling phase down to 20 ° C, in which the plant honey is stirred at intervals. After sufficient cooling, air bubbles are made up after skimming. The product produced by this process according to the invention preferably has a composition of 92 to 98.2 parts by weight of honey, 1.8 to 8 parts by weight of vegetable powder and / or 1.8 to 8 parts by weight of herbs and / or 0.2 to 2 parts by weight of spices and 05 to 0.2 parts by weight of vitamins. It is within the scope of the invention to add additives such as bee bread, bee pollen, white lavender juice, propolis extract and nut flour, in particular hazelnut, walnut, para or peanut, and / or sesame, pistachios and protein-rich microorganisms to the product during manufacture , preferably of the genus Spirulina. The product produced in this way has a long shelf life, good spreadability and a taste which is primarily determined by the plant constituents and / or spices and / or herbs. Ingredients inherent in the honey and parts of the plants have been retained in the product produced by the process described above.

The product according to the invention is used for human consumption, preferably as a spread, as well as a starting material for the production of natural remedies and as an additive for baked goods and confectionery, muesli and cornflakes, dairy products and ice creams. The product according to the invention itself can also be used as an additive for semi-finished and ready-made foods, spreads, in particular jams, as a beverage additive and in granular form as an instant drink.

In addition to the claims, the features of the invention also emerge from the description, the individual features representing advantageous protective designs, individually or in combination in the form of combinations of the ingredients, for which protection is requested with this document. The invention is explained in more detail below using several exemplary embodiments:

Example 1:

Surprisingly, it was found that honey, ready-to-use or ready-to-eat consistency, is very advantageously miscible with ground, lyophilized parts of plants. It is not necessary to add large amounts of flavoring substances to the honey to give the honey other flavors.

To carry out the process for producing a natural food with a very high proportion of honey, fruits, namely fruits, berries and / or wild fruits and / or herbs and / or spices, are freeze-dried in a manner known per se. The freeze-dried fruit or parts of plants are roughly ground. The coarsely ground components are sieved to remove any seeds and stones. The coarsely screened product is now finely ground to powder. Vitamin C in powder form is added to this powder from fruits, fruit and / or plant parts. Ready-to-use or ready-to-eat honey is heated to a filterability up to a temperature of 35 to 50 ° C. A batch of this warmed honey is taken and mixed with the fruit powder-vitamin mixture. The paste-like fruit honey mixture obtained after sufficient mixing is mixed with the filterable, heated honey, and any coarse components that may still be present can be filtered out. During the cooling phase, the fruit honey is stirred at intervals and filled at a temperature of around 20 ° C after the air bubbles have been skimmed off. The honey product according to the invention shows excellent storage properties. Enzymes,

Inhibins and other ingredients have been preserved. Depending on the amount and type of additives used, it has a taste that more or less overlaps the honey taste. The contents and flavors of the lyophilized and ground fruits and / or parts of plants have been preserved. Depending on

Other additives - including those containing protein - are added for the intended use.

Example 2:

Using the method according to Example 1, a natural food product with honey is produced in the following composition:

99.3 parts by weight of honey 0.5 parts by weight of spices

0.2 parts by weight of vitamin C.

Example 3:

95.8 parts by weight of honey 4 parts by weight of fruit powder and herbs 0.2 parts by weight of vitamin C. Example 4:

94 to 98 parts by weight of honey

1.8 to 5.8 parts by weight of fruit powder

0.2 parts by weight of vitamin C.

It is within the scope of the invention to exchange the ingredients mentioned in Examples 2 to 4 with one another and to vary the amount.

Example 5:

70 to 80 parts by weight of honey

20 to 30 parts by weight of nut flour and vegetable fats and / or oils

Example 6:

93.8 parts by weight of honey

3.5 parts by weight of fruit powder

2.5 parts by weight of spirulina (dried)

0.2 parts by weight of vitamin C.

Example 7:

85 to 95 parts by weight of honey 3 to 13 parts by weight of fruit powder

2 parts by weight of herbs

Example 8:

90 to 98 parts by weight of honey

2 to 10 parts by weight of fruit powder, nut flours

1 to 2 parts by weight of protein-rich microorganisms It is within the scope of the invention to exchange the ingredients mentioned in the examples with one another and to vary the amount thereof, and to exchange the proportion of honey in whole or in part with artificial honey.

The honey product according to the invention shows excellent storage properties. Enzymes, inhibins and other ingredients have been preserved. Depending on the amount and type of additives used, it has a taste that more or less overlaps the honey taste. The contents and flavors of the lyophilized and ground fruits and / or parts of plants have been preserved. Depending on the intended use, further additives - especially the protein-containing algae Spirulina - are added.

Claims

claims

1. A process for the production of a food left with name and containing honey and vegetable constituents, characterized by the following process steps:

- coarse shredding of dehydrated plant components,

- screening of existing cores, stones and coarse plant components,

- Fine grinding the coarsely comminuted dehydrated vegetable components into powder,

- Mixing the powder with one or more powdered vitamins and / or additives,

- heating ready-to-use and / or consumable honey to filterability and removing a batch thereof, - mixing the powder mixture with the batch of filterable honey into a vegetable honey paste of pasty consistency with complete homogeneity,

- Mix the plant-honey pulp with the honey heated to the filterability to a homogeneous, no longer segregating product with subsequent filtering of the same, - Cool the product down to 20 ° C with intermittent stirring of the plant-honey-

Product,

- Skimming air bubbles with subsequent packaging.

2. The method according to claim 1, characterized in that freeze-dried plant components are used in powder form as dehydrated vegetable components.

3. The method according to claim 1 or 2, characterized in that as a vegetable

Ingredients fruits, preferably fruits, berries and or wild fruits, can be used.

4. The method according to claim 1, characterized in that the additives finely ground spices, herbs, preferably fennel, elder flowers, peppermint,

St. John's wort, rosemary, vanilla, cinnamon, cloves, anise, ginger, thyme, chamomile, coreander, curry, caraway, sesame, pistachio, para, earth, walnut or hazelnut, vegetable fats or oils, microorganisms and / or synthetic flavors are.

5. The method according to claim 1, characterized in that vitamin C is added as a vitamin additive.

6. The method according to one or more of the preceding claims, characterized in that the heating temperature of the honey is 35 to 50 ° C, preferably 39 ° C.

7. The method according to one or more of the preceding claims, characterized in that the product produced contains at least 70 parts by weight of ready-to-use or ready-to-eat honey and has a taste determining the plant components.

8. The method according to one or more of the preceding claims, characterized in that the product produced contains other bee products, preferably bee bread, bee pollen, white lavender juice and / or propolis extract.

. Natural food with honey and vegetable constituents, essentially produced by the process as characterized in claims 1 to 8, characterized in that it consists of at least 70 parts by weight of honey and at least 0.5 part by weight of dehydrated vegetable powder.

10. Natural food according to claim 9, characterized in that it contains freeze-dried plant components in powder form.

11. Natural food according to one of claims 9 or 10, characterized in that it contains as vegetable constituents fruits, preferably fruits, berries, nuts and / or wild fruits.

12. Natural food according to claim 9, characterized in that it receives strong-tasting and nutrient-enriching additives.

13. Natural food according to claim 12, characterized in that the additives finely ground spices, herbs, preferably fennel, elderflower, peppermint, St. John's wort, rosemary, vanilla, cinnamon, cloves, anise, ginger, thyme, chamomile, coreander, curry, Caraway, sesame, pistachio, para, earth,

Walnut or hazelnut, vegetable fats or oils, vitamins, microorganisms and / or synthetic flavors.

14. Natural food according to one or more of the preceding claims 9 to 13, characterized in that it contains bee products, preferably bee bread, bee pollen, white lavender juice and / or propolis extract.

15. Leave-in food according to one or more of the preceding

Claims 9 to 14, characterized in that it contains an acidulant.

16. Nourished food according to claim 9, characterized in that the honey is partially or completely replaced by artificial honey.

17. Natural food according to one or more of the preceding claims 9 to 16, characterized in that it has a taste determined by plant components.

18. Use of a natural food with honey and vegetable components as a coating, starting material for the production of natural remedies, additive for the production of baked goods and confectionery, muesli, cornflakes, dairy products and ice creams as well as an additive for semi-finished and ready-made foods and in drinks.

19. Use according to claim 18 as powder or granules for instant beverages.