DE4022058A1 - Honey powder with natural honey enzymes - contg. honey and water soluble sweet carrier free from proteins - Google Patents

Abstract

A honey powder with the natural content of the enzymes diastase, saccharase and glucose oxidase comprises a mixt. of (a) 5-45 (15-30) wt.% of honey and (b) 95-55% of a water-soluble, non-hygroscopic, sweet, carrier, free from fats and proteins. Pref. the carrier is a monosaccharide (e.g. glucose, fructose, mannose and/or galactose), a disaccharide (e.g. saccharose, lactose, trehalose, maltose and/or cellobiose), and/or a sugar alcohol (e.g. mannitol, xylitol, isomaltitol and/or maltitol syrup). The compsn. may contain 0.5-5 wt.% of a flavouring, and 0.05-1% of minerals and/or vitamins. A compressed form is made by pressing the powder (dis)continuously to pieces, pref. at not above 45 deg.C. ADVANTAGE - The prod. is a free-flowing powder or granulate contg. honey with all its valuable components, and definable legally as honey. It has the full flavour of honey without a malty undertone and with no taste of the carrier. It can be processed to other food powders, e.g. dessert powders, or can be pressed to any shape, e.g. such as sugar cubes or tablets. Minerals and vitamins can be added without affecting the quality. It forms a valuable energy source for sportsmen or convalescents.

Description

The present invention relates to a non hygroscopic, pure sweet honey powder in which all the components of the honey are in full Valency are included.

According to the German Honey Ordinance of December 13, 1976 Honey neither added substances nor ent ingredients be drawn. Honey, the hydroxymethylfurfurol content of 40 mg / kg or whose diastase number after Schade is <8 is after this honey regulation as baking or industrial honey to draw.

Many attempts have been made in the past, of course bees honey into a free-flowing form. At These tests were carried out with a wide variety of carriers such as e.g. B. maltodextrin, starch, soy flour, soy protein isolates, butter milk powder, skimmed milk powder even pouring aids such as Magnesium stearate used.  

Various drying processes were used as process technologies such as B. freeze drying, spray drying, vacuum drying or roller drying. With all of these Process was extracted from honey and the value determined inactivates the enzyme. A dry product thus obtained contains honey that is no longer wholesome in accordance with German honey ver order, but at most baking honey. Was the honey in the Process also just withdrawn water - with the withdrawal of water also a loss of part of the natural flavoring substances separably connected - this is how honey became food law devalued to invert sugar cream.

As can be seen from the above, attempts have often been made to to produce powdered or dried honey. So in a solid product from German Offenlegungsschrift 2 14 329 Cereal syrup with a high fructose content claimed. The product consists of corn syrup, honey, starch, water, emulsifier and anti-humectant. According to the claimed process a porridge is first produced, which at temperatures of is dried at least 65.6 ° C.

The disadvantages of this method are that the honey when drying honey components (aroma and water) ent be drawn.

The honey is thereby devalued to baking honey, moreover the typical honey-based enzymes are broken down by heating disturbs.  

The same disadvantages arise from the method according to the US patent mentioned in this German patent application p. 26 93 420.

According to German Offenlegungsschrift 32 04 367, a Ver drive to manufacturing powdered honey products as well the resulting material claims.

The product consists of at least 50% honey, polymeric coals hydrates and 5-15% pyrogenic or precipitated silica to maintain free-flowing properties.

In this method, as with the Ver drive, the heat-sensitive value-determining honey Preserve substances. The disadvantage of this method is however in the required addition of silica.

Fumed silica, as used in this process among others Is not used as an additive in Germany calmly. For precipitated silica, as also suggested gen, is the use on table salt, seasoning salts and seasoning with a maximum of 10 g / kg and on beetroot, tomato and Fruit powder as well as for dry soups and sauce powder with a maximum Limited to 20 g / kg.

One according to the procedure in accordance with the German published application 32 04 367 manufactured honey product, is in Germany as Food not marketable.  

According to German Offenlegungsschrift 23 02 333, a Ver drive to the production of solid honey that claims is characterized in that the honey in a vacuum evaporator 40 ° -60 ° C water is withdrawn within one hour.

The disadvantage of this method is that the honey Honey's own constituents, namely water and aroma substances removed will. A product made in this way no longer contains honey, which corresponds to the German honey regulation.

The manufactured according to the European patent specification 01 10 170 Product consists of 30-70% dehydrated honey, 0-60% Starch, pre-hydrolyzed starch or flour, 6-60% Cyclodex trinen and 0.01-5% plasticizer such as hydrophobized silicon dioxide or alkaline earth metal stearate. After the claimed ver This mixture is run for 20 minutes at 100 ° C and 10-50 Dried for minutes at 50 ° -55 ° C.

The disadvantages of this method are that it does not work left additives like cyclodextrin, silicon dioxide and earth alkali metal stearate and thermal Destruction of the honey's own enzymes and the withdrawal of honey constituents, namely water.

According to German Offenlegungsschrift 16 82 782, a Ver drive claimed after a mixture of honey, milk or a milk product down to a residual moisture content of approx. 2% is dried. The disadvantages of this method are that water and aroma substances are extracted from the honey and depending on applied drying temperature the full or partial wise destruction of the honey's own enzymes takes place.  

The method according to US Pat. No. 3,780,185 is thereby characterized in that a basic mixture about 35% soy protein iso lat, approx. 45% skimmed milk powder and sugar or sorbitol, as well approximately 20% dried and 1% natural honey added will.

A product made by this process has the aftermath share that

• 1. the product is not soluble in clear water and therefore z. B. to Sweetening beverages such as tea is unsuitable;
• 2. The dried honey already contains water and flavorings honey components have been removed;
• 3. the soy and milk protein for the preservation of the pourable is indispensable. Because about 3% of people in Central Europe allergic to milk and soy protein according to the latest studies there are significant shortcomings in this process.

According to US Pat. No. 3,879,567, a method for manufacturing provision of a precisely defined compressed product from dried Honey, skimmed milk powder and additives claimed.

This method also has the disadvantage that the so obtained Product no longer contains honey, which is the German honey regulation because honey contains its own ingredients, namely water and aromas have been removed.  

US Pat. No. 2,693,420 describes honey-containing products as well as a process for their production claimed by Obtain drying honey with gelatinized starch material will. The disadvantages that occur correspond to those that be already mentioned in the assessment of US Patent 38 79 567 were. In addition, the honey's own enzymes are used in the cook Process <175 ° F destroyed.

According to the German Auslegeschrift 10 03 560 is a procedure claimed for the preparation of a honey-dextrin mixture which is then vacuum dried.

This method also has the disadvantage that the honey Ingredients such as water and flavors by drying the Honey be withdrawn.

Also the product described in the GDR patent specification 7968 has the disadvantage that honey 's own ingredients by Drying can be destroyed.

The invention has for its object a free-flowing To create honey powder or granules that the honey with everyone contains its valuable ingredients and food law Lich may be called honey.

This object is achieved by the in the characterizing ning parts of claims 1 and 8 specified measures ge solves. Advantageous further developments are from the subclaims 2-7 or 9-11.  

Honey's natural water content is extremely difficult to obtain revoke. This is due to the fact that the viscosity of Honey increases sharply with decreasing water content. There this reduces the speed of the water's migration gert that ultimately a tough, sticky mass arises, the can only be further dried if it is heated. A such heating process has therefore mostly been in the past in the presence of additives such as maltodextrin, starch, Soy flour, soy protein isolate, buttermilk powder or skimmed milk powder applied.

As already stated, such heating processes Water and aromas of the honey are removed and the valuable Enzymes of honey destroyed.

It was therefore surprising that certain mono- and disaccharides and sugar alcohols according to claims 3 to 5 natural Lichen honey can stimulate crystallization so that without Exposure to heat and without draining a free-flowing, not hygroscopic powder is formed.

The powders according to the invention are characterized in that they the pure, full honey taste without a malty undertone and without foreign taste of the carriers. It contains also all honey enzymes in full activity. The porous, slightly agglomerated structure of the honey powder relieved its processing into other powdered foods such as e.g. B. dessert powders. By simply pressing the powder an almost arbitrary shape such as B. that of sugar cubes or given by tablets.  

A particular advantage of the invention is that the Pro product without losing its essential quality features go, minerals and vitamins can be added. Its favorable composition and good solubility do that Product for a tasty and healthy source of energy for Athletes and convalescent.

The invention is illustrated by the following examples purifies:

example 1

500 g honey are heated to 30 ° C and in a thin stream into a slow-running agitator with 1000 g of anhydrous dex trose dosed. After tempering at 35 ° -45 ° C for 8 hours the resulting homogeneous mass with a kitchen machine of 1-3 mm shaped thick strands.

After cooling to room temperature, the granules are ground sert. It becomes a free-flowing powder with approx. 33% natural Won honey content.

Example 2

1000 g honey and 2000 g trehalose are combined in one at 20 ° C Mixer mixed intensively, then stand for 2 days at 20 ° C and then ground on a cross beater mill. It becomes a free-flowing powder with approx. 33% natural honey receive.  

Example 3

500 g honey, 500 g dextrose monohydrate and 1000 g mannitol together with 10 g of a vitamin-mineral mixture in one Mixer mixed intensively after standing for 1 day ground in a cross beater mill and then in one Tablet press pressed into tablets with a weight of 10 g.

The taste and the solubility of the tablets in the mouth were described by all subjects as good.

Claims (11)

1. Honey powder with the natural content of enzymes Diastase, saccharase and glucose oxidase consisting of one Mixture of 5 to 45 percent by weight, preferably 15 to 30 percent by weight, honey and 55 to 95 percent by weight, preferably 70 to 85 percent by weight of a water-soluble liche, not hygroscopic, purely sweet, fat and protein free carrier. 2. honey powder according to claim 1, characterized in that it as a carrier a mono- or disaccharide or one Contains sugar alcohol or mixtures thereof. 3. honey powder according to claims 1 and 2, characterized records that the carrier is the monosaccharides glucose, Fructose, mannose or galactose or mixtures thereof holds. 4. honey powder according to claims 1 and 2, characterized records that the carrier is the disaccharides sucrose, Lactose, trehalose, maltose or cellobiose or their Ge mix contains. 5. honey powder according to claims 1 and 2, characterized indicates that the carrier is the sugar alcohols mannitol, Contains xylitol, isomalt or maltitol syrup or mixtures thereof. 6. honey powder according to claims 1 to 5, characterized records that it is between 0.5 and 5% by weight ge contains flavoring substances.   7. honey powder according to claims 1 to 6, characterized records that it contains 0.05 to 1% minerals, vitamins or contains their mixtures. 8. Process for producing a honey powder with the natural content of the enzymes diastase, saccharase and glu Cose oxidase according to claims 1 to 7, characterized records that honey is gentle on a temperature brought between 16 ° C and 40 ° C and in one Beam without wall contact in a slow-running mixer is dosed in which the carrier materials according to the An sayings 1 to 7 are premixed intensively. 9. The method according to claim 8, characterized in that wäh During the mixing process, a temperature of 45 ° C to none Time is exceeded. 10. Compressed, characterized in that according to one of the Claims 1-7 honey powder obtained continuously or is pressed discontinuously into lumpy form. 11. A method for producing a compressed product according to claim 10, characterized in that during the pressing process a temperature of 45 ° C is not exceeded.