FR2664472A1 - HONEY POWDER, PROCESS FOR PRODUCING THE SAME, TABLET MANUFACTURED FROM SAID POWDER, AND PROCESS FOR PRODUCING THE SAME. - Google Patents

Abstract

Said powder consists of a mixture of 5 to 45 percent by weight, preferably 15 to 30 percent by weight of honey, and 55 to 95 percent by weight, preferably 70 to 85 percent by weight of a substrate non-hygroscopic water-soluble, naturally sweet and free from fats and albumin. Said powder can be compressed continuously or discontinuously at a temperature not exceeding 45 degrees C, until it takes an agglomerated form, in order to produce tablets.

Description

L

  HONEY POWDER, PROCESS FOR PRODUCING THE SAME,

  TABLET MANUFACTURED FROM SAID POWDER, AND PROCESS FOR PRODUCING THE SAME

MANUFACTURE OF THE TABLET

  The present invention relates to a non-hygroscopic honey powder, naturally sweet and in which all the constituent substances of honey are contained for their full intrinsic value; as well as a process for manufacturing this powder.

  The invention further relates to a tablet fa-

  briquetted from said powder, as well as a process for

brication of said tablet.

  In accordance with the German decree of 13 December 1976 relating to honey, it is prohibited to add substances to the

  honey, as well as extracting specific constituent substances

  honey specific Pursuant to this decree, honey whose hydroxymethylfurfurol content is 40 mg / kg, or whose

  the diastatic index according to Schade <8, must bear the appeal-

  "baking honey" or "industrial honey".

  Many attempts have been made, by the

  past, to bring natural honey from beehives to a curved form

  lante During these attempts, the substrates were used

  the most diverse, such as maltodextrin, ami-

  don, soy flour, soy protein isolates, whole milk powder, skim milk powder, or even

  even effusion aids such as maestarate

  gnesium. Various drying processes have been applied,

  as operating techniques, such as for example

  freeze drying, spray drying, vacuum drying or drum drying In

  all these processes, water has been extracted from the honey and

  Qualitatively determining zymes have been inactivated A pro-

  dry product thus obtained no longer contains any honey retaining its full value under the aforementioned German decree, but only bakery honey in all cases Even if

  only water was extracted from honey during the pro-

  ceased water extraction is also linked, so

  essential, at a loss of a part of the aromatic substances

  natural ticks - this honey has been relegated to the rank of a cream-

  invert sugar in the spirit of food legislation

  to hush up. As is apparent from the foregoing considerations, there have been frequent attempts to produce honey respectively

  powdery or coming from drying So the demand for bre-

  vet DE-A-2141329 claims a solid product based on a

  too much fructose cereal The product consists of

  application of corn starch syrup, honey, starch, water, an emulsifier and a water-repellent preservative According to the claimed process, a brouet is first made which is subjected on drying at temperatures of at least 65.60 C. The disadvantages of this process consist in that, during drying, constituent substances

  (flavor and water) specific honey are extracted from it

deny.

  As a result, honey is relegated to the rank of honey of

  bakery; in addition, heating has the effect of

  truce the typical enzymes specific to honey.

  The same disadvantages are caused by the pro-

  assigned in accordance with US-A-2,693,420, mentioned in the de-

aforementioned patent application.

  In accordance with patent application DE-A-32 04 367, a process for the production of honey products is claimed.

  pulverized, as well as the substance thus obtained.

  The product includes at least 50% honey, hy-

  polymeric carbon drates, and 5% to 15% silicon acid

  as pyrogenic or precipitated in order to maintain the propensity to flow. In this process, the constituent substances of

  qualitatively determining and heat-sensitive honey

  are certainly preserved, as in the process according to the invention However, the drawback of this process lies

  in the necessary addition of silicic acid.

  Pyrogenic silicic acid, as used inter alia in this process, is not authorized in Germany in

  as an adjuvant As for the precipitated silicic acid, also

  Its use is limited to cooking salt, flavored salts and flavorings, at a rate of 10 g / kg at the maximum, as well as beetroot, tomato and fruit powder, as well as '' to powdered and powdered soups for

  the preparation of sauces, at a rate of 20 g / kg maximum.

  A honeyed product produced according to the process

  form in the aforementioned patent application DE-A-32 04 367 is not

  not marketable in Germany as food.

  In accordance with patent application DE-A-23 02 333, a process for manufacturing solid honey is claimed, characterized in that water is extracted from said honey,

  in a vacuum evaporator, at 40 'C-60' C for one hour.

  The disadvantage of this process is that specific constituent substances of honey, that is to say water and aromatic substances, are extracted from said honey. A product thus produced no longer contains any honey.

  which corresponds to the aforementioned German decree.

  The product manufactured in accordance with patent EP-A-

  0 110 170 includes 30% to 70% dehydrated honey, 0% to 60% starch, starch or pre-hydrolysed flour, 6% to 60% cyclodextrins, and 0, 01% to 5% of a fluidizing agent such as silicon dioxide or alkaline earth metal stearate rendered hydrophobic According to the claimed process, this mixture is subjected to drying for minutes at 1000 C, and from 10 to 50 minutes at 50 C-550 C.

  The disadvantages of this process lie in the utility

  use of unauthorized adjuvants, such as cyclodextrin,

  silicon dioxide and alkaline earth metal stearate

  red, in the thermal destruction of specific enzymes

  honey, as well as in the extraction of substances

  ves specific to honey, i.e. water.

  In accordance with patent application DE-A-16 92 782, a process is claimed in which a mixture of honey, milk or a dairy product is subjected to drying to a residual moisture content about 2% The disadvantages of this process are that water and aromatic substances are extracted from honey and

  that, depending on the drying temperature used,

  assess the total or partial destruction of specific enzymes

  only honey. The process according to US Pat. No. 3,780,185 is characterized by the fact that about 35% of a soy protein isolate, about 45% of skim milk powder and sugar or sorbitol, as well

  only about 20% dried honey and 1% natural honey.

  A product produced according to this process accuses the

  following: 1 the product is not soluble in clear water and is therefore not suitable, for example, for sweetening beverages such as an infusion; 2 water and aromatic substances, that is to say specific constituent substances of honey, have already been extracted from the dried honey; and

  3 soy and milk proteins are prohibited for

  maintain the propensity to flow Given that,

  according to very recent studies, approximately 3% of the popula-

  Central European are allergic to proteins from

  milk and soybeans, this process has considerable shortcomings

bl es.

  In accordance with US Pat. No. 3,879,567, it is resold

  a method of manufacturing a tablet defined by my-

  precise, including dried honey,

skim milk and adjuvants.

  This process also shows the disadvantage of

  as long as the product thus obtained no longer contains any honey which corresponds to the above-mentioned German decree, since specific constituent substances of honey, that is to say of

  water and aromatic substances have been extracted from honey.

  Patent US-A-2 693 420 claims honey-based products, as well as a process for their manufacture, these products being obtained by desiccation of honey with a

  gelatinized thickener The disadvantages registered cor-

  respond to those already mentioned during the examination

  of the aforementioned patent US-A-3 879 567 In addition, the specific enzymes

  honey bees are destroyed during the cooking process

sound> 175 'F.

  In accordance with patent application DE-B-10 03 560, a process for the manufacture of a mixture of honey and dextrin is claimed, which is then subjected to drying under vacuum.

  This process also shows the disadvantage

  insisting that the specific constituent substances of

  honey, such as water and aromatic substances, are ex-

  milk honey after drying.

  The product described in patent DD-7968 presents

  the disadvantage that constitutive substances

  The specific honey is destroyed by desiccation.

  The object of the invention is to provide a flowing honey powder or granulate which contains honey with all its precious constituent substances, and can

  be qualified) as "honey" under the legislation

  mental. In accordance with the invention, this object is achieved by means of a honey powder containing, in natural content,

  the enzymes that are diastase, sucrase and gluco-

  se-oxidase, and characterized in that it consists of a mixture of 5 to 45 percent by weight, preferably 15 to 30 percent by weight of honey, and 55 to 95 percent by

  weight, preferably 70 to 85 percent by weight of a sub-

  non-hygroscopic water-soluble stratum, naturally sweet and

free of fats and albumin.

  According to other advantageous characteristics of the powder according to the invention:

  this powder may contain, as a substrate, a mono-

  saccharide or a disaccharide, or a sugar alcohol or mixtures thereof;

  the substrate can advantageously contain the monosaccha-

  glucose, fructose, mannose or ga- wrinkles

  lactose, or mixtures thereof; this substrate can conveniently contain the disaccharides which are sucrose, lactose, trehalose, maltose or cellobiose, or mixtures of the latter; said substrate may preferentially contain the sugar alcohols which are mannitol, xylitol, isomaltitol or maltitol syrup, or else mixtures of the latter the powder may judiciously contain between 0.5 and 5 percent by weight of substances aromatic; and this powder can optimally contain from 0.05% to 1% of

  mineral substances, vitamins or mixtures of these

  nières. Another object of the invention lies in a process for manufacturing the above-mentioned powder, characterized by

  makes honey from hives be brought gently to a temperature

  stripping between 160 C and 400 C, then is introduced ma-

  dosed in a single spray and without any contact with the pa-

  kings, in a slowly rotating blender and in which the

  the aforementioned substrates are intensively premixed.

  Preferably, a temperature of 45% C is not exceeded

  at no time during the mixing process.

  The invention also sets itself the object of providing a tablet characterized in that the honey powder, obtained by the indicated routes, is compressed continuously or discontinuously until it takes on an agglomerated form. In addition, the invention aims to propose a method for manufacturing a tablet of the above-mentioned type, this method being characterized in that a temperature of 450 C is not

  not exceeded during the compression process.

  It is extremely difficult to extract the natural water content of honey This is due to the fact that the viscosity of honey increases sharply as the water content decreases As a result, the speed of migration of water is so reduced it results, at the end of

  account, a viscous and sticky mass that cannot be separated

  only at a later stage, when it is heated This is why, in the past, such a heating process has been very frequently carried out in the presence of adjuvants such as

  maltodextrin, starch, soy flour, a pro isolate

  soybeans, whole milk powder or skim milk powder As already mentioned, such heating processes have the effect of removing water and aromatic substances from honey, and destroying the precious enzymes of

this honey.

  Thus, it was astonishing to note that certain monosaccharides and disaccharides, as well as sugar alcohols, can cause a crystallization of the natural honey as one obtains, without thermal influence nor extraction

  of water, a non-hygroscopic flowing powder.

  The powders according to the invention are distinguished by the fact that they develop the pure and full flavor of the

  honey, with no malt aftertaste or foreign flavor

  manages substrates In addition, they contain all the enzymes of honey exercising their full activity The porous and slightly agglomerated structure of honey powder facilitates its transformation into other pulverulent foods, such as powders for the preparation of desserts A

  simple compression can give the powder almost no

  what form does it take, such as sugar in mor-

hoops or tablets.

  A particular advantage of the invention lies in

  the ability to add mineral substances and vita-

  mine the product, without losing its characteristics

  essential litatives Its favorable composition and good solubility make the product a tasty energy supply and

  healthy for athletes and convalescents.

  The invention is discussed in more detail in support

examples below.

Example 1

  500 g of honey are heated to 300 C, then in-

  troducts dosed in a thin stream, with 1000 g of anhydrous dextrose, in a slowly rotating agitator After an oven of 8 hours at 350 C-450 C, the homogeneous mass thus obtained is delivered, with a household appliance, in sausages

  from 1 mm to 3 mm thick After cooling down to

  that at room temperature, the aggregate is worked in the mor-

  tier You get a flowing powder, honey content

natural about 33%.

Example 2

  1000 g of honey and 2000 g of trehalose are mixed

  intensively aged in a mixer, at 20 'C, they are then left to stand for 2 days at 20' C, after which they are ground on a cross grinder This results in a

  runny powder, containing about 33% natural honey.

Example 3

  500 g of honey, 500 g of dextrose monohydrate and 1000 g of mannitol are mixed intensively in a

  blender, with 10 g of a mixture of vitamins and substances

  these minerals, they are then ground on a crusher

  grooves after resting for 1 day, then are compressed, in a tablet press, until tablets weighing g.

  The flavor of the tablets and their solubility in bou-

  che were rated as satisfactory by all reviews.

  nators. It goes without saying that many modifications can be made to the invention as described and shown,

without going beyond its framework.

Claims (8)

-R E V E N D I C A T I O N S-   1 honey powder containing, in natural content,   the enzymes that are diastase, sucrase and glucose-   oxidase, powder characterized in that it consists of a mixture of 5 to 45 percent by weight, preferably 15 to 30 percent by weight of honey, and 55 to 95 percent by   weight, preferably 70 to 85 percent by weight of a sub-   non-hygroscopic water-soluble stratum, naturally sweet and free of fats and albumin.   2 Honey powder according to claim 1, charac-   terrified by the fact that it contains, as a substrate, a monosaccharide or a disaccharide, or alternatively   sugar or mixtures thereof.   3 honey powder according to claims 1 and 2,   characterized by the fact that the substrate contains the mono-   saccharides such as glucose, fructose, mannose or   galactose, or mixtures of these.   4 Honey powder according to claims 1 and 2,   characterized by the fact that the substrate contains the disac-   the saccharose, lactose, trehalose,   maltose or cellobiose, or mixtures thereof.   Honey powder according to claims 1 and 2,   characterized in that the substrate contains the sugar alcohols which are mannitol, xylitol, isomaltitol or   maltitol syrup, or mixtures thereof.   6 Honey powder according to any one of the res-   dications 1 to 5, characterized by the fact that it contains   between 0.5 and 5 percent by weight of aromatic substances.   7 Honey powder according to any one of the res-   dications 1 to 6, characterized by the fact that it contains   0.05% to 1% of mineral substances, vitamins or mixtures of these.   8 Method of manufacturing a honey powder   lon any of claims 1 to 7 containing, in   natural content, the enzymes that are diastase, sac-   charase and glucose oxidase, a process characterized by   makes honey from hives be brought gently to a temperature   stripping between 160 C and 400 C, then is introduced ma-   dosed in a single spray and without any contact with the pa-   kings, in a slowly rotating blender, in which the   substrates according to any one of claims 1 to 7   are intensively premixed. 9 Method according to claim 8, characterized in that a temperature of 450 C is not exceeded at any   moment during the mixing process.   Tablet characterized by the fact that the powder   honey, obtained according to any one of claims 1   at 7, is compressed continuously or discontinuously until take an agglomerated form.   11 Method of manufacturing a tablet according to the   claim 10, process characterized in that a time   The temperature of 450 C is not exceeded during the compression process.