Method for producing processed honey

Abstract

Provided is a method for producing processed honey which is readily soluble in water, has high storage properties, and has a good flavor. Provided is a method for producing processed honey, the method comprising: a heating step in which honey is mixed and stirred for 1-4 hours while being heated to more than 70 DEG C and 120 DEG C or less, thereby producing heated honey; a cooling step for cooling the heated honey to 70 DEG C or less; a mixing step of mixing the heated honey cooled in the cooling step with unheated honey that has not been subjected to a heat treatment; the processed honey has a sugar degree (Brix) of more than 72.5% and 80% or less.

Description

Technical Field

[0001] This invention relates to a method for processing honey. Background Technology

[0002] Honey is a nutrient-rich ingredient with excellent antibacterial properties, making it widely used in the food, beverage, and pharmaceutical industries. For example, Japanese Patent Application Publication No. 2018-174902 discloses a honey-processed food product made by solidifying concentrated honey with specified oils. Furthermore, due to its high antibacterial effect, honey can be stored for a long time, making it an excellent material for use in food and other products.

[0003] However, honey has a very high viscosity and is difficult to dissolve in water (especially below room temperature). To solve this problem, a substitute for honey is flavored syrup (honey syrup), which is a mixture of honey and other ingredients. This flavored syrup is made by adding water, starch syrup, corn starch, and other ingredients to honey, thereby improving its solubility in water while retaining some of the honey's flavor. Summary of the Invention

[0004] The problem the invention aims to solve However, while flavored syrups are easily soluble in water, they have poor shelf life. Moreover, as mentioned above, because flavored syrups contain other ingredients, they often lose the unique flavor of honey.

[0005] The present invention is made in view of the above circumstances, and its purpose is to provide a processed honey that is easily soluble in water, has high preservation properties, and has a good flavor.

[0006] means for solving problems To solve the above problems, the inventors conducted in-depth research. The results showed that heating the honey at a specified temperature for a specified time, then cooling the heated honey and mixing it with unheated honey, solved the aforementioned problems and completed the present invention.

[0007] That is, the above-mentioned objectives can be achieved by the present invention having the following configuration, which includes the following forms and methods.

[0008] One embodiment of the present invention is as follows: 1. A method for manufacturing processed honey, comprising: a heating step, wherein honey is heated to a temperature greater than 70°C and less than 120°C while being mixed and stirred for more than 1 hour and less than 4 hours to generate heated honey; a cooling step, wherein the heated honey is cooled to a temperature less than 70°C; and a mixing step, wherein the heated honey cooled in the cooling step is mixed with unheated honey that has not undergone heating treatment; wherein the processed honey has a Brix content greater than 72.5% and less than 80%.

[0009] 2. According to the honey manufacturing method described in 1. above, it is preferable that in the heating process, the honey and a specified amount of water are heated to a temperature greater than 70°C and less than 120°C while being mixed and stirred for more than 1 hour and less than 4 hours to produce heated honey.

[0010] 3. According to the honey processing method described in section 2 above, preferably in the heating process, the mass ratio of the honey to the specified water (mass of honey / mass of water) is 0.25 to 10.

[0011] 4. In the honey processing method described in any one of 1. to 3. above, the Brix content of the heated honey is preferably 71.0% to 77%.

[0012] 5. The method for manufacturing honey according to any one of 1. to 4. above, preferably the unheated honey is pure honey.

[0013] 6. In the honey processing method described in any one of 1. to 5. above, the mass ratio of the heated honey to the unheated honey mixed in the mixing step (mass of heated honey / mass of unheated honey) is preferably 0.25 to 10.

[0014] 7. According to any one of the above-described methods for manufacturing processed honey, the processed honey preferably has a brix content of 73% or more and 76% or less.

[0015] 8. The honey processing method described in any one of 1. to 7. above preferably does not include the step of adding sugar. Detailed Implementation

[0016] A method for manufacturing processed honey according to the present invention includes: a heating step in which honey is heated to a temperature greater than 70°C and less than 120°C while being mixed and stirred for more than 1 hour and less than 4 hours to generate heated honey; a cooling step in which the heated honey is cooled to a temperature less than 70°C; and a mixing step in which the heated honey cooled in the cooling step is mixed with unheated honey that has not undergone heating treatment; the processed honey has a Brix content greater than 72.5% and less than 80%. According to an embodiment of the present invention having the above-described structure, a method for manufacturing processed honey can produce processed honey that is easily soluble in water, has high shelf life, and good flavor.

[0017] Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to the embodiments described below. Furthermore, in this specification, unless otherwise stated, measurements of operation and physical properties are performed under conditions of room temperature (20°C or higher and 25°C or lower) and relative humidity (RH) of 40% or higher and 50% or lower.

[0018] Furthermore, it should be understood that throughout this specification, unless otherwise stated, the singular form also includes the concept of its plural form. Therefore, it should be understood that, unless otherwise stated, articles in the singular form (e.g., "a," "an," "the," etc. in English) also include the concept of their plural forms. Furthermore, it should be understood that, unless otherwise stated, the terms used in this specification have the meanings commonly used in the art. Therefore, unless otherwise defined, all technical and scientific terms used in this specification have the same meanings as generally understood by one of ordinary skill in the art to which this invention pertains. In the event of conflict, this specification (including definitions) takes precedence. This invention is not limited to the embodiments described below and various modifications can be made within the scope of the claims. Additionally, in this specification, "X~Y" refers to a range including the numerical values ​​(X and Y) stated before and after it as a lower and upper limit value, meaning "above X and below Y." Furthermore, concentration "%" unless otherwise specified indicates mass concentration "mass%", and ratio unless otherwise specified, refers to mass ratio.

[0019] [Honey] Honey is a natural sweet substance produced by bees from nectar collected from flowers and stored in their hives. Depending on the type of flower, honey can be classified as astragalus clover honey, acacia honey, lemon honey, orange honey, citrus honey, raspberry honey, cherry honey, rosemary honey, sunflower honey, horse chestnut honey, linden honey, apple honey, rapeseed honey, lavender honey, dandelion honey, heather honey, buckwheat honey, tallow tree honey, fir honey, and many other types of honey. This instruction manual does not specify any particular type of honey; any type of honey can be used.

[0020] Here, the upper limit of the water content in honey relative to the total mass of honey is preferably 50% by mass or less, more preferably 45% by mass or less, even more preferably 40% by mass or less, even more preferably 35% by mass or less, even more preferably 30% by mass or less, even more preferably 25% by mass or less, particularly preferably 22% by mass or less, and most preferably 20% by mass or less. Furthermore, the lower limit of the water content in honey is not particularly limited, but relative to the total mass of honey, it is preferably 1% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more. That is, the water content in honey relative to the total mass of honey can be 1%–50% by mass, 1%–45% by mass, 1%–40% by mass, 1%–35% by mass, 1%–30% by mass, 1%–25% by mass, 1%–22% by mass, 1%–20% by mass, 5%–50% by mass, 5%–45% by mass, 5%–40% by mass, 5%–35% by mass, 5%–30% by mass, 5%–25% by mass, 5%–22% by mass, 5%–20% by mass, 10%–50% by mass, 10%–45% by mass, 10%–40% by mass, 10%–35% by mass, 10%–30% by mass, 10%–25% by mass, 10%–22% by mass, or 10%–20% by mass.

[0021] The lower limit of the fructose and glucose content (total of the two) in honey relative to the total mass of honey is preferably 40% by mass or more, more preferably 45% by mass or more, further preferably 50% by mass or more, particularly preferably 55% by mass or more, and most preferably 60% by mass or more. The upper limit of the fructose and glucose content (total of the two) in honey is not particularly limited, but is preferably 95% by mass or less, more preferably 90% by mass or less. That is, the fructose and glucose content (total of the two) in honey relative to the total mass of honey can be 40% by mass to 95% by mass, 45% by mass to 95% by mass, 50% by mass to 95% by mass, 55% by mass to 95% by mass, 60% by mass to 95% by mass, 40% by mass to 90% by mass, 45% by mass to 90% by mass, 50% by mass to 90% by mass, 55% by mass to 90% by mass, or 60% by mass to 90% by mass.

[0022] The upper limit of the sucrose content in honey relative to the total mass of honey is preferably 20% by mass or less, more preferably 15% by mass or less, further preferably 10% by mass or less, and particularly preferably 5% by mass or less. The lower limit of the sucrose content in honey is not particularly limited and can be 0.5% by mass or more, or 1% by mass or more, relative to the total mass of honey. That is, the sucrose content in honey relative to the total mass of honey can be 0.5% by mass to 20% by mass, 0.5% by mass to 15% by mass, 0.5% by mass to 10% by mass, 0.5% by mass to 5% by mass, 1% by mass to 20% by mass, 1% by mass to 15% by mass, 1% by mass to 10% by mass, or 1% by mass to 5% by mass.

[0023] The content of insoluble solids in honey relative to the total mass of honey is preferably 1% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less. There is no particular limitation on the lower limit of the content of insoluble solids in honey.

[0024] Here, the "water content," "fructose and glucose content (total of both)," and "sucrose content" in honey can be measured according to the methods described in the "Test Methods for Honey Composition Standards" designated by the Japan National Honey Fair Trade Association. Furthermore, the "insoluble solids content" can be measured according to the methods described in J.Assoc.Public Analysis (1992) 28(4) 189-193 (MAFF Validated methods for the Analysis of Foodstuffs. No. V22. Water-Insoluble Solids in Honey.).

[0025] In one embodiment, the honey used in the honey manufacturing method preferably meets at least one of the honey requirements in the "Fair Competition Agreement on Honey Labelling" and the honey requirements in the international standard for honey, namely the "Codex Standard".

[0026] In this specification, honey that meets at least one of the honey requirements in the "Fair Competition Agreement on Honey Labelling" and the honey requirements in the international standard for honey, namely the "Codex Standard," is referred to as pure honey. That is, the honey used in the honey manufacturing method of one embodiment is preferably pure honey.

[0027] [Honey in the Fair Competition Agreement Regarding Honey Labelling] In the "Fair Competition Agreement on the Labelling of Honey (https: / / honeykoutori.or.jp / rule / )," honey (hereinafter also referred to as honey category) means honey (honey), honeydew honey (honeydew honey), honeycomb, and honey containing honeycomb. However, in this specification, pure honey that meets the requirements of the fair competition agreement means any one of honey, honeydew honey, and mixtures of honey and honeydew honey.

[0028] In the "Fair Competition Agreement on the Labelling of Honey Products", honey is defined as follows.

[0029] “The natural sweet substance that bees collect from the nectar of plants, plant secretions, or the excrement of other insects that have fed on such secretions, and which matures in the hive, has specific characteristics (a distinctive aroma) and meets the composition criteria set out in the appendix to the Fair Competition Agreement on the Labelling of Honey.” In addition, in the "Fair Competition Agreement on Honey Labelling", Manna Honey is defined as follows.

[0030] "A naturally sweet substance that bees collect from plant secretions or the excrement of other insects that have ingested such secretions and store in the hive to mature, having the characteristics specified in the Appendix and conforming to the compositional criteria specified in the Appendix." The following is an excerpt and record of the composition criteria specified in the appendix.

[0031] (Composition basis of honey) Moisture content below 20% However, the domestic honey specified in Article 4, Paragraph 1, Item 3 is below 22%.

[0032] Fructose and glucose content (total of both) 60g / 100g or more However, in the case of Mannour honey or a mixture of Mannour honey and honey, the amount is 45g / 100g or more.

[0033] sucrose 5g / 100g or less However, in the case of honey from the following nectar sources, the content shall be based on their respective prescribed standards (the academic names are in parentheses below).

[0034] (a) Alfalfa (Alfalfa), Citrus fruits, Black locust (Robinia pseudoacacia), Honeysuckle (Lonicera japonica), Beech, Red eucalyptus (Eucalyptus rubra), Softwood (Tetrapanax papyrifera), Dwarf Silver Tea 10g / 100g or less (b) Lavender (Lavender species), Borage (Borage genus of Boraginaceae family) 15g / 100g or less Electrical conductivity below 0.8 mS / cm However, in the case of honeydew or a mixture of honeydew and honey, the conductivity composition standard is not applicable to honey from the following nectar sources if it is 0.8 mS / cm or higher.

[0035] <Not applicable to> Strawberry tree (Arbutus unedo), fir heather (Heather), eucalyptus, linden tree (Tilia), calluna, manuka, Australian tea tree (Paprika), chestnut tree Hydroxymethylfurfural (HMF) 5.9 mg / 100g or less However, in the case of honey or mixtures thereof originating from tropical regions (the region between the Tropic of Capricorn and the Tropic of Cancer) or regions with climates similar to those of the tropics, the limit is below 8.0 mg / 100g.

[0036] Free acidity: less than 5 ml of 1N alkali is consumed per 100g. Starch dextrin negative reaction Furthermore, the components in the aforementioned honey composition standard, as described above, can be measured based on the "Test Method for Honey Composition Standard" specified by the National Honey Fair Trade Association of Japan.

[0037] In addition, the international standard for honey, namely the "Codex standard" for honey, stipulates the following for honey.

[0038] "The Apismellifera honey (Apismelia spp.) is a naturally occurring sweet substance produced by bees from plant nectar, secretions from living plant tissues, or substances excreted by insects that feed on plant sap. It is collected by bees, transformed through the chemical processes of special substances possessed by bees, and then stored, dehydrated, and matured in the hive." Furthermore, the quality standards for honey specified in the Codex standard are as shown in Table 1 below.

[0039] [Table 1]

[0040] Furthermore, there are no particular restrictions on the measurement methods for each component in the quality standard values ​​specified in the aforementioned "Codex Standard" for honey. Regarding "moisture content," "fructose and glucose content (total of both)," "sucrose," and "conductivity," these can be measured according to the "Test Methods for Honey Composition Standards" designated by the Japan National Honey Fair Trade Association. Additionally, regarding "insoluble solids content," as mentioned above, it can be measured according to the methods described in J. Assoc. Public Analysis (1992) 28(4) 189-193 (MAFF Validated methods for the Analysis of Foodstuffs. No. V22. Water-Insoluble Solids in Honey.).

[0041] [Processed Honey] The processed honey is honey manufactured using a manufacturing method according to one embodiment of the present invention. The processed honey has a Brix content greater than 72.5% and less than 80%.

[0042] Here, the lower limit of the brix content of processed honey is preferably 72.75% or more, more preferably 73% or more. By setting the lower limit of the brix content of processed honey to the above-mentioned value or above, the shelf life of processed honey is further improved.

[0043] Furthermore, the upper limit of the brix content of processed honey is preferably 78% or less, more preferably 77.5% or less, even more preferably 77% or less, even more preferably 76.5% or less, even more preferably 76% or less, particularly preferably 75.5% or less, and most preferably 75% or less. By setting the upper limit of the brix content of processed honey to the above-mentioned values ​​or less, the water solubility of processed honey is further improved.

[0044] That is, the processed honey manufactured using the manufacturing method of one embodiment can have a brix content greater than 72.5% and less than 78%, greater than 72.5% and less than 77.5%, greater than 72.5% and less than 77%, greater than 72.5% and less than 76.5%, greater than 72.5% and less than 76%, greater than 72.5% and less than 75.5%, greater than 72.5% and less than 75%, greater than 72.75% and less than 80%, greater than 72.75% and less than 78%, or greater than 72.75% and less than 77.5%. It can be 72.75% or higher than 77%, it can be 72.75% or higher than 76.5%, it can be 72.75% or higher than 76%, it can be 72.75% or higher than 75.5%, it can be 72.75% or higher than 75%, it can be 73% or higher than 80%, it can be 73% or higher than 78%, it can be 73% or higher than 77.5%, it can be 73% or higher than 77%, it can be 73% or higher than 76.5%, it can be 73% or higher than 76%, it can be 73% or higher than 75.5%, it can be 73% or higher than 75%.

[0045] [Methods for processing honey] One embodiment of a method for manufacturing processed honey includes: a heating step in which honey is heated to a temperature greater than 70°C and less than 120°C while being mixed and stirred for more than 1 hour and less than 4 hours to produce heated honey; a cooling step in which the heated honey is cooled to a temperature less than 70°C; and a mixing step in which the heated honey cooled in the cooling step is mixed with unheated honey that has not undergone heat treatment; the processed honey manufactured by this method has a Brix content greater than 72.5% and less than 80%. According to this manufacturing method, it is possible to produce processed honey that is easily soluble in water, has high shelf life, and good flavor.

[0046] The details of why the processing method described in this instruction manual can produce processed honey that is easily soluble in water, has high preservation properties, and a good flavor are not yet clear, but speculation is as follows.

[0047] Generally speaking, honey is difficult to dissolve in water because of the interactions between the crystal structures of its main components, sugar molecules (primarily glucose and fructose). These interactions give honey its high viscosity, making it difficult to dissolve in water.

[0048] On the other hand, honey becomes more soluble in water when heated because the sugar molecules are broken down by heating, the interaction between the sugar molecules weakens, the viscosity decreases, and water molecules can easily penetrate into the honey. It is speculated that in the manufacturing method of the present invention, by heating at a predetermined temperature and time in the heating process, and mixing the water-soluble heated honey with unheated honey as described above, and further adjusting to a predetermined sugar content (Brix), processed honey that is easily soluble in water can be obtained.

[0049] Furthermore, heating honey can reduce its flavor or shelf life. However, it is presumed that in the manufacturing method of the present invention, by mixing heated and unheated honey, the original flavor and shelf life of the honey can be maintained through the action of the unheated honey. Additionally, it is presumed that setting the processed honey to a predetermined Brix level in the manufacturing method of the present invention is also a reason for obtaining processed honey with maintained shelf life.

[0050] Furthermore, the above mechanism is based on speculation, and the present invention is not limited to the above mechanism.

[0051] <Heating Process> One embodiment of the honey manufacturing method includes a heating step in which honey is heated to a temperature greater than 70°C and less than 120°C while being mixed and stirred for more than 1 hour and less than 4 hours to produce heated honey. Through this step, the processed honey obtained by the manufacturing method is easily soluble in water. Here, the honey that is heated and mixed in the heating step can be pure honey.

[0052] In one embodiment of the heating process, honey and a specified amount of water are preferably heated to a temperature greater than 70°C and less than 120°C while being mixed and stirred for more than 1 hour and less than 4 hours to produce heated honey. By mixing and stirring honey and a specified amount of water and then heating the heated honey, the Brix of the honey can be brought to a desired value, thereby making the processed honey more easily soluble in water. Here, in one embodiment of the heating process, the honey that is heated and mixed with the specified amount of water can be pure honey.

[0053] Here, the ratio of honey to water is not particularly limited as long as the Brix of the heated honey is within the desired range. The lower limit of the mass ratio (mass of honey / mass of water) is preferably 0.25 or more, more preferably 0.5 or more, further preferably 0.75 or more, and particularly preferably 1 or more. Furthermore, the upper limit of this mass ratio (mass of honey / mass of water) is preferably 10 or less, more preferably 7.5 or less, further preferably 5 or less, even more preferably 4 or less, particularly preferably 3 or less, and most preferably 2.5 or less.

[0054] That is, the mass ratio of honey to water (mass of honey / mass of water) can be 0.25–10, specifically 0.25–7.5, 0.25–5, 0.25–4, 0.25–3, 0.25–2.5, 0.5–10, 0.5–7.5, 0.5–5, 0.5–4, 0.5–3, 0.5–2.5, 0.75–10, 0.75–7.5, 0.75–5, 0.75–4, 0.75–3, 0.75–2.5, 1–10, 1–7.5, 1–5, 1–4, 1–3, or 1–2.5. By maintaining the mass ratio of honey to water within the above range, the brix of heated honey can be adjusted more easily, thereby making processed honey more readily and fully soluble in water.

[0055] As described above, in one embodiment, the temperature in the heating process is greater than 70°C and less than 120°C. The lower limit of the temperature is preferably 75°C or higher, more preferably 80°C or higher, even more preferably 85°C or higher, and still more preferably 90°C or higher, particularly preferably 95°C or higher. Furthermore, in one embodiment, the upper limit of the temperature in the heating process is preferably less than 115°C, more preferably less than 110°C, even more preferably less than 105°C, and still even more preferably less than 100°C. That is, the temperature in the heating process of one embodiment can be greater than 70°C and less than 115°C, greater than 70°C and less than 110°C, greater than 70°C and less than 105°C, greater than 70°C and less than 100°C, 75°C and more than 120°C, 75°C and more than 115°C, 75°C and more than 110°C, 75°C and more than 105°C, 75°C and more than 100°C, 80°C and more than 120°C, 80°C and more than 115°C, 80°C and more than 110°C, 80°C and more than 105°C, 80°C and more than 105°C. Temperatures within the following ranges are acceptable: below 00℃, 85℃ to 120℃, 85℃ to 115℃, 85℃ to 110℃, 85℃ to 105℃, 85℃ to 100℃, 90℃ to 120℃, 90℃ to 115℃, 90℃ to 110℃, 90℃ to 105℃, 90℃ to 100℃, 95℃ to 120℃, 95℃ to 115℃, 95℃ to 110℃, 95℃ to 105℃, or 95℃ to 100℃. By maintaining these temperatures, the processed honey dissolves more easily in water, thus better preserving its unique flavor.

[0056] In one embodiment of the heating process, as described above, the time for mixing and stirring while heating honey or honey and a specified amount of water is 1 hour to 4 hours, preferably 1.5 hours or more, more preferably 2.0 hours or more, and even more preferably 2.5 hours or more. In one embodiment of the heating process, the upper limit of the time for mixing and stirring while heating honey or honey and a specified amount of water is preferably 3.5 hours or less, more preferably 3 hours or less. That is, in one embodiment of the heating process, the time for mixing and stirring while heating honey or honey and a specified amount of water can be 1 hour to 3.5 hours, 1 hour to 3 hours, 1.5 hours to 4 hours, 1.5 hours to 3.5 hours, 1.5 hours to 3 hours, 2 hours to 4 hours, 2 hours to 3.5 hours, 2 hours to 3 hours, 2.5 hours to 4 hours, 2.5 hours to 3.5 hours, or 2.5 hours to 3.0 hours. By maintaining the temperature within the above range, the processed honey is more easily dissolved in water, thereby easily maintaining the unique flavor of the processed honey.

[0057] The water content of heated honey relative to its total mass can be 40% or less by mass, 35% or less by mass, 30% or less by mass, 25% or less by mass, or 22% or less by mass. Furthermore, there is no particular limitation on the lower limit of the water content of heated honey; it can be 1% or more by mass, 5% or more by mass, or 10% or more by mass relative to its total mass. That is, the water content of heated honey relative to its total mass can be 1% to 40% by mass, 1% to 35% by mass, 5% to 35% by mass, 5% to 30% by mass, 10% to 30% by mass, 10% to 25% by mass, 10% to 25% by mass, or 10% to 22% by mass. By ensuring the water content of the heated honey is within the above range, the mixing and stirring of heated and unheated honey in the following mixing process becomes easier.

[0058] The lower limit of the brix content of heated honey is preferably 65% ​​or more, more preferably 71% or more, further preferably 71.5% or more, even more preferably 72% or more, and particularly preferably 73% or more. The upper limit of the brix content of heated honey is preferably 80% or less, more preferably 78% or less, further preferably 77% or less, particularly preferably 76% or less, and particularly preferably 75.5% or less. That is, the brix of the heated honey can be 65%–80%, or 71%–80%, 71%–78%, 71%–77%, 71%–76%, 71%–75.5%, 71.5%–80%, 71.5%–78%, 71.5%–77%, 71.5%–76%, 71.5%–75.5%, 72%–80%, 72%–78%, 72%–77%, 72%–76%, 72%–75.5%, 73%–80%, 73%–78%, 73%–77%, 73%–76%, or 73%–75.5%. By keeping the brix of the heated honey within the above range, the mixed honey can be easily adjusted to the desired concentration during the mixing process. Furthermore, in this instruction manual, the measurement of brix can be performed using a commercially available brix meter (e.g., the "PAL-J" manufactured by ATAGO).

[0059] One embodiment of the heating process may further include a step of removing foam generated from the honey during the heating process. By including this step, the astringent taste from the foam is eliminated, thereby improving the flavor of the processed honey.

[0060] In one embodiment of the heating process, various herbs and spices may be added while heating and mixing honey or honey and a specified amount of water. This allows the flavors of herbs or spices to be added to the processed honey. Preferred herbs and spices include Damask rose, spearmint, cloves, star anise, coriander seeds, cumin, ginger, elderflower, lemongrass, cardamom, fennel, sage, chamomile, cypress, lemon balm, thyme, juniper berries, St. John's wort, cinnamon, nutmeg, and chili peppers.

[0061] <Cooling Process> In one embodiment of the honey processing method, the cooling step involves cooling the heated honey, which has undergone the heating step described above, to below 70°C. This cooling step allows the processed honey to retain its flavor during the mixing step, where heated and unheated honey are mixed, as the unheated honey is not overheated. Furthermore, because the unheated honey is not heated, the proteins in it do not denature, thus improving the shelf life of the processed honey.

[0062] In one embodiment of the cooling process, as described above, the heated honey is cooled to below 70°C, but preferably to below 65°C, more preferably to below 60°C, even more preferably to below 55°C, and particularly preferably to below 50°C. By cooling the heated honey to the above-mentioned temperatures, the unheated honey is less likely to be heated in the following mixing process, thus improving the flavor and shelf life of the processed honey. Furthermore, there is no particular limitation on the lower limit of the temperature of the heated honey in the cooling process, but it is preferably 10°C or higher, more preferably 20°C or higher, even more preferably 30°C or higher, and particularly preferably 40°C or higher. By setting the lower limit of the temperature to the above-mentioned values ​​or higher, the mixing of heated and unheated honey in the following mixing process becomes easier. That is, in the cooling process of one embodiment, the temperature of the heated honey being cooled can be any one of 10℃~70℃, 10℃~65℃, 10℃~60℃, 10℃~55℃, 10℃~50℃, 20℃~70℃, 20℃~65℃, 20℃~60℃, 20℃~55℃, 20℃~50℃, 30℃~70℃, 30℃~65℃, 30℃~60℃, 30℃~55℃, 30℃~50℃, 40℃~70℃, 40℃~65℃, 40℃~60℃, 40℃~55℃, or 40℃~50℃.

[0063] In one embodiment of the cooling process, there is no particular limitation on the cooling time of the heated honey, but it is preferably more than 1 hour and less than 2 hours. By keeping the required cooling time within the above range, it is easier to carry out the next process, namely the mixing process, and the productivity of honey processing can be improved.

[0064] <Mixed Process> One embodiment of the honey manufacturing method involves mixing heated honey that has been cooled in the cooling process described above with unheated honey that has not undergone heating treatment.

[0065] Here, unheated honey refers to honey that has not undergone heat treatment. More specifically, unheated honey is preferably honey that has not been heated to above 70°C, more preferably honey that has not been heated to above 60°C, even more preferably honey that has not been heated to above 50°C, and particularly preferably honey that has not been heated to above 40°C. This allows for more effective preservation of the nutritional value or flavor of the honey. Here, unheated honey can also refer to pure honey that has not undergone heat treatment.

[0066] In addition, unheated honey can be honey with different components than honey before it undergoes the heating process described above, or it can be honey with the same components.

[0067] Furthermore, from the viewpoint of improving the flavor and preservation of processed honey, it is preferable to use either honey that has undergone the heating process described above or unheated honey as pure honey, and more preferably both honey that has undergone the heating process and unheated honey as pure honey.

[0068] In one embodiment of the mixing process, the ratio of heated honey cooled in the cooling process to unheated honey is not particularly limited as long as the Brix of the processed honey is within the desired range. The lower limit of the mass ratio (mass of heated honey / mass of unheated honey) is preferably 0.25 or more, more preferably 0.5 or more, further preferably 1 or more, even more preferably 1.5 or more, even more preferably 2 or more, particularly preferably 2.5 or more, and most preferably 3 or more. On the other hand, the upper limit of this mass ratio (mass of heated honey / mass of unheated honey) is preferably 10 or less, more preferably 9 or less, further preferably 8 or less, even more preferably 7 or less, particularly preferably 6 or less, and most preferably 5 or less. That is, the ratio of heated honey cooled in the cooling process to unheated honey, expressed as a mass ratio (mass of heated honey / mass of unheated honey), can range from 0.25 to 10, specifically 0.25–9, 0.25–8, 0.25–7, 0.25–6, 0.25–5, 0.5–10, 0.5–9, 0.5–8, 0.5–7, 0.5–6, 0.5–5, and 1–10. The ranges are: 1–9, 1–8, 1–7, 1–6, 1–5, 1.5–10, 1.5–9, 1.5–8, 1.5–7, 1.5–6, 1.5–5, 2–10, 2–9, 2–8, 2–7, 2–6, 2–5, 2.5–10, 2.5–9, 2.5–8, 2.5–7, 2.5–6, 2.5–5, 3–10, 3–9, 3–8, 3–7, 3–6, or 3–5. By mixing heated and unheated honey within these ranges, processed honey can be made more easily soluble in water.

[0069] In one embodiment of the method for manufacturing processed honey, the mixture of heated and unheated honey obtained through the mixing step can be used directly as processed honey. That is, the mixing step can be a step of mixing heated honey that has been cooled in a cooling step with unheated honey that has not undergone heat treatment to prepare processed honey with a Brix content greater than 72.5% and less than 80%. Here, the Brix content range described in the "Processed Honey" section above is a preferred range for the processed honey.

[0070] Furthermore, when the mixture obtained through this mixing process is used directly as processed honey, processed honey with the desired brix can be prepared by mixing heated honey and unheated honey in the above mass ratio.

[0071] Alternatively, one embodiment of the honey manufacturing method can also involve adjusting and processing the mixture obtained through the mixing process using other processes set after the mixing process to obtain processed honey.

[0072] <Other Processes> In one embodiment of the honey processing method, it is preferable to omit the step of adding sugar. By not adding sugar, the original flavor and sweetness of the honey can be preserved.

[0073] Embodiments of the invention have been described in detail, but it is obvious that this is illustrative and exemplary rather than restrictive, and the scope of the invention should be interpreted by the appended claims.

[0074] Example The effects of the present invention are illustrated by the following examples and comparative examples. The manufacturing examples, materials, amounts, proportions, processing contents, and processing order shown in the following examples can be appropriately modified without departing from the spirit of the present invention. Therefore, the technical scope of the present invention should not be limited to the following examples. Furthermore, unless otherwise stated, all operations are performed at room temperature (25°C).

[0075] [The manufacture of processed honey] Processed honeys of Examples 1-5 and Comparative Example 1 were manufactured according to the manufacturing method described below. Furthermore, the Brix values ​​of each sample from the Examples, Comparative Examples, and Reference Examples shown in Table 2 were measured using a saccharimeter (manufactured by ATAGO, trade name PAL-Honey saccharimeter).

[0076] <Example 1> Add 2500g of water to 5000g of pure honey (manufactured by Mizutani Beekeeping Co., Ltd., Ukrainian acacia honey), heat to 100°C while mixing and stirring for 2 hours and 50 minutes until the honey and water are homogeneous, resulting in heated honey (Brix approximately 71.5%). Next, leave the heated honey at room temperature to cool to 60°C. Furthermore, the pure honey used in each embodiment meets the honey requirements of the "Fair Competition Agreement Regarding Honey Labelling". Additionally, the Brix of the heated honey was measured using the aforementioned saccharimeter while it was cooled to 60°C.

[0077] Next, 1250g of unheated pure honey (manufactured by Mizutani Beekeeping Co., Ltd., Bulgarian rose honey) was added to 5000g of cooled heated honey, and the heated and unheated honey were mixed until homogeneous to obtain the processed honey of Example 1. Furthermore, the Brix content of the processed honey of Example 1 was 73%.

[0078] <Example 2> The heating and mixing time in the heating process was set to 3 hours to produce heated honey (Brix about 75%), and the honey was prepared in such a way that the Brix of the processed honey was the value shown in Table 2. Otherwise, the processed honey of Example 2 was obtained in the same way as in Example 1.

[0079] <Example 3> The heating and mixing time in the heating process was set to 3 hours and 10 minutes to produce heated honey (Brix about 75.5%). The honey was prepared in such a way that the Brix of the processed honey was the value shown in Table 2. Otherwise, the processed honey of Example 3 was obtained in the same way as in Example 1.

[0080] <Example 4> The heating and mixing time in the heating process was set to 3 hours and 20 minutes to produce heated honey (Brix about 76%), and the honey was prepared in such a way that the Brix of the processed honey was the value shown in Table 2. Otherwise, the processed honey of Example 4 was obtained by the same method as in Example 1.

[0081] <Comparative Example 1> 5000g of pure honey (manufactured by Mizutani Beekeeping Co., Ltd., acacia honey from Ukraine) was mixed with 1500g of water and heated to 100°C while stirring for 2 hours to homogenize the honey and water, resulting in heated honey (Brix approximately 70.5%). Otherwise, the process was the same as in Example 1, yielding the processed honey of Comparative Example 1. Furthermore, the Brix of the processed honey in Comparative Example 1 was 72.5%.

[0082] <Example 5> 5000g of pure honey (manufactured by Mizutani Bee Farm Co., Ltd., Ukrainian acacia honey) was mixed with 2500g of water and various herbs and spices, including Damask rose, spearmint, cloves, star anise, coriander seeds, and cumin. The mixture was heated to 100°C while stirring for 2 hours and 50 minutes to ensure the honey, water, herbs, and spices were homogeneous, resulting in heated honey (Brix 71.5%). The heated honey was then cooled to 60°C. Next, 1250g of unheated pure honey (manufactured by Mizutani Bee Farm Co., Ltd., Bulgarian rose honey) was added to the cooled heated honey, and the mixture was stirred until homogeneous, yielding the processed honey of Example 5. Furthermore, the processed honey of Example 5 had a Brix of 73%.

[0083] <Reference Example 1> As a reference example 1, a commercially available flavored syrup (manufactured by Lifewoods, herbal syrup, Manuka honey) was used. Furthermore, the Brix content of the flavored syrup in reference example 1 was 50.1%.

[0084] <Reference Example 2> Reference Example 2 used pure honey (manufactured by Mizutani Beekeeping Co., Ltd., Ukrainian acacia honey). Furthermore, the Brix content of the honey in Reference Example 2 was 81%.

[0085] [Sensory evaluation] Sensory evaluation tests were conducted by four trained experts in honey product development for the processed honey of Examples 1-5, the processed honey of Comparative Example 1, the flavored syrup of Reference Example 1, and the commercially available honey of Reference Example 2. The evaluation items were (1) water solubility, (2) shelf life, and (3) flavor.

[0086] Table 2 shows the highest scores given by each expert for (1) water solubility and (3) flavor (in case of identical scores, the experts discussed and decided on the score among themselves). In addition, in the evaluation of (3) flavor, commercially available honey from Reference Example 2 was used as a comparison control. In addition, Table 3 shows the highest scores (0 or ×) given by each expert for (2) shelf life (in case of identical scores, the experts discussed and decided on the score among themselves).

[0087] [Water solubility test] 30g of each sample of processed honey from Examples 1-5, processed honey from Comparative Example 1, flavored syrup from Reference Example 1, and honey from Reference Example 2 were added to 180ml of water (solvent) at 3-6°C. The solutions were stirred with a spoon at a rate of 3 times per second for 3 seconds to obtain the respective sample solutions. The solubility of each sample in water was evaluated by observing the following items. Furthermore, water, the solvent for each sample solution, was used as a comparative control.

[0088] <Evaluation Criteria for Solubility> 4: The sample solution has the same transparency as water (the sample is completely dissolved).

[0089] 3: Compared with water, a small amount of insoluble matter can be seen in the sample solution (part of the sample is not dissolved).

[0090] 2: Compared to water, insoluble matter is visible in the sample solution (most of the sample is undissolved).

[0091] 1: Compared to water, a large amount of insoluble matter is visible in the sample solution (the sample is completely undissolved).

[0092] [Preservation Test] 250g of each sample of processed honey from Examples 1-5, processed honey from Comparative Example 1, flavored syrup from Reference Example 1, and honey from Reference Example 2 were stored at 25°C. The storage status was evaluated after 1 month, 2 months, 12 months, and 13 months. Visual inspection was performed according to the following criteria.

[0093] <Evaluation of Preservation> 〇: No foaming (no fermentation) compared to the state before the preservation test.

[0094] ×: Compared to its state before the preservation test, it has foamed (fermented).

[0095] [Flavor Test] For each sample of processed honey from Examples 1-5, processed honey from Comparative Example 1, and flavored syrup from Reference Example 1, the flavor was determined according to the following criteria. Here, flavor refers to the unique flavor possessed by the honey.

[0096] In addition, the aroma and sweetness of each sample from Examples 1, 5, and Reference Example 1 were confirmed according to the following criteria. Here, aroma refers to the unique aroma of honey. Furthermore, commercially available honey from Reference Example 2 was used as a comparative control for evaluating flavor, aroma, and sweetness.

[0097] <Flavor Evaluation Criteria> 4. It has a flavor that is equal to or better than that of honey.

[0098] 3. It has the same flavor as honey.

[0099] 2: The flavor is slightly inferior compared to honey.

[0100] 1. The flavor is much worse than honey.

[0101] <Fragrance Evaluation Criteria> 4. It has a fragrance that is equal to or better than that of honey.

[0102] 3. It has the same aroma as honey.

[0103] 2: The aroma is slightly inferior to that of honey.

[0104] 1. The aroma is much less pleasant compared to honey.

[0105] <Sweetness Evaluation Criteria> 4. It has the same or higher sweetness as honey.

[0106] 3. It has the same sweetness as honey.

[0107] 2: It is slightly less sweet than honey.

[0108] 1. Compared to honey, it is much less sweet.

[0109] [Table 2]

[0110] [Table 3]

[0111] The results above show that the processed honeys of Examples 1-5 not only have high water solubility but also high shelf life and better flavor. On the other hand, while the processed honey of Comparative Example 1 and the flavored syrup of Reference Example 1 have good water solubility and flavor, their shelf life is poor. Furthermore, the commercially available honey of Reference Example 2 has significantly poor water solubility.

[0112] In addition, except for the heating time of 2 hours and 55 minutes, processed honey of Example 6 (Brix: 73.5%) was prepared using the same manufacturing method as processed honey of Example 5. The sample of Example 6 was stored at 25°C, and the general viable count (cfu / g) and coliform count ( / 0.1g) of the samples stored for 0 days and 120 days were measured. The results showed that the general viable count of the samples stored for 0 days and 120 days was less than 300 cfu / g, and the coliform count was negative. This result is consistent with the above-described preservation test results. That is, the processed honey of Example 6 has good preservation properties.

[0113] Industrial applicability This invention is suitable for manufacturing processed honey that is easily soluble in water, has high shelf life, and good flavor.

Claims

1. A method for processing honey, wherein, include: The heating process involves heating the honey to a temperature greater than 70°C but below 120°C while simultaneously mixing and stirring for more than 1 hour but less than 4 hours, thus producing heated honey. The cooling process involves cooling the heated honey to below 70°C, and The mixing process involves mixing the heated honey that has been cooled in the cooling process with the unheated honey that has not undergone heat treatment. The processed honey has a Brix content greater than 72.5% and less than 80%.

2. The method for manufacturing honey according to claim 1, wherein, In the heating process, the honey and a specified amount of water are heated to a temperature greater than 70°C and less than 120°C while being mixed and stirred for more than 1 hour and less than 4 hours to produce heated honey.

3. The method for manufacturing honey according to claim 2, wherein, In the heating process, the mass ratio of the honey to the specified water (mass of honey / mass of water) is 0.25 to 10.

4. The method for manufacturing processed honey according to claim 1 or 2, wherein, The heated honey has a Brix content of 71.0% to 77%.

5. The method for manufacturing processed honey according to claim 1 or 2, wherein, The honey and the unheated honey are pure honey.

6. The method for manufacturing processed honey according to claim 1 or 2, wherein, The mass ratio of the heated honey to the unheated honey mixed in the mixing process (mass of heated honey / mass of unheated honey) is 0.25 to 10.

7. The method for manufacturing processed honey according to claim 1 or 2, wherein, The processed honey has a Brix content of 73% to 76%.

8. The method for manufacturing processed honey according to claim 1 or 2, wherein, It does not involve the process of adding sugar.

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