DE4022058C2 - Honey powder and process for its manufacture - Google Patents

Description

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

According to the German Honey Ordinance of December 13, 1976, honey neither added substances nor removed honey components will. Honey whose hydroxymethylfurfural content is 40 mg / kg or whose number of diastases after Schade is <8, is after this To describe honey regulation as baking or industrial honey.

Many attempts have been made in the past, natural To convert bee honey into a free-flowing form. At A wide variety of carriers were used in these tests such as B. maltodextrin, starch, soy flour, soy protein isolates, Buttermilk powder, skimmed milk powder even trickling agents like magnesium stearate.

Various drying processes were used as process technologies, such as B. freeze drying, spray drying, vacuum drying or roller drying. With all of these Water was removed from the process and the value determined inactivating enzymes. A dry product thus obtained no longer contains whole honey according to the German Ho nig regulation, but at most baking honey. Was the honey only water is withdrawn in the process - with the withdrawal of Water is also a loss of part of the natural aroma substances are inseparable - this is how honey became a food legally invalidated to invert sugar cream.

As can be seen from the above, attempts have often been made to produce powdered or dried honey. So in German laid-open specification 21 41 329 is a solid product  claimed from cereal syrup with a high fructose content. The Product consists of corn syrup, honey, starch, water, Emulsifier and anti-humectant. After the claimed The first step is to make a porridge that is at Tempera doors of at least 65.6 ° C is dried.

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 by heating the typical honey-own enzymes disturbs.

The same disadvantages arise from the method according to the US patent mentioned in this German patent application font 2693420.

According to German Offenlegungsschrift 3204367, a Ver drive to manufacturing powdered honey products as well the resulting material claims.

The product consists of at least 50% honey, polymeric Koh oil hydrates and 5-15% pyrogenic or precipitated silica re to maintain the flowability.

In this method, as in 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 rem is not used as an additive in Germany authorized. For precipitated silica, as also pre- beat is use on table salt, seasoning salts and Seasonings with a maximum of 10 g / kg and on beetroot, tomato  and fruit powder as well as for dry soups and sauce powder limited to a maximum of 20 g / kg.

One according to the procedure according to the German published application 32 04 367 honey product produced in Germany is known as Le Food not marketable.

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

The disadvantage of this method is that the honey honey's own constituents, namely water and aroma substances be. A product made in this way does not contain honey more that corresponds to the German honey regulation.

The manufactured according to the European patent specification O 110170 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 min at 100 ° C and 10-50 min at 50 ° -55 ° C dried.

The disadvantages of this method are that not too left additives such as cyclodextrin, silicon dioxide and Alkaline earth metal stearate are used as well as the thermi destruction of the honey's own enzymes and the withdrawal of ho own ingredients, namely water.

According to German Offenlegungsschrift 16 92 782, a Ver drive claimed after a mixture of honey, milk or a milk product to a residual moisture content of about 2% is dried. The disadvantages of this method are the best hen that water and aroma substances are extracted from the honey  and depending on the drying temperature used, the complete or partial 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 as un about 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, for. B. is unsuitable for sweetening beverages such as tea;
• 2. the dried honey already contains water and flavorings, that is, honey's own ingredients have been removed;
• 3. the soy and milk protein for the preservation of the Rieselfä ability is indispensable. Since about 3% of people in Mit teleuropa allergic to milk and milk according to the latest studies Soy protein are significant in this procedure Defects.

According to US Patent 3879567, 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 aroma substances have been removed.

In US Patent 2693420 honey products as well as a process for their production claimed by Get honey drying with gelatinized starch material will. The disadvantages that occur correspond to those that be  already mentioned in the assessment of US Patent 3879567 were. In addition, the honey's own enzymes are used in the cook Process <80 ° C destroyed.

According to the German Auslegeschrift 1003560 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 ho be withdrawn.

Also the product described in the GDR patent 7968 has the disadvantage that honey own components by Drying can be destroyed.

According to DE-OS 36 25 611, anhydrous maltose is dry claimed for foodstuffs containing water; according to the DE-OS 22 38 273 and DE-PS 4 07 289 is what for this purpose water-free dextrose claimed. These procedures have the aftermath partly that the β-maltose hydrate as well as the dextrose hydrate (= Dextrose anhydride) with high energy expenditure, such as. B. at 120 ° -150 ° C, is dried before it ver as a drying agent is applied.

According to EP 0297887 A1, a water-containing food is in Presence of trehalose dried above room temperature, where the effect is attributed to trehalose, denaturia prevention of protein. This procedure has the aftermath part that even in this process honey ingredients how water and aromas are removed. The final product no longer contains whole honey.

The Öster method also has this disadvantage Reichisches Patentschrift No. 277729 on, after the fruit juice concentrates are absorbed on a carbohydrate carrier, gra  be nulated and dried under 30 ° -40 ° C warm air flow be net.

In Japanese patents JP 62-152535, -6, -7 anhydrous lactitol, in Japanese Patent 63-157943 Maltitol as a drying agent for water-containing Nah used. Both sugar substitutes have that Disadvantage that they have a laxative effect and therefore only very much in practice can be used to a limited extent. In Germany you should Use marked as follows: "with sugar Substance, can have a laxative effect if consumed excessively Not suitable for diabetics ".

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 characterizing Measures specified in claim 1 solved. Beneficial Further developments can be found in subclaims 2 to 4 hen.

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. On 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 lean 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 disacchardi de as well as sugar alcohols natural honey so to the crystallisa tion can stimulate that without exposure to heat and without water withdraw a free-flowing, non-hygroscopic powder arises.

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 all honey enzymes in full activity. The porous, slightly agglomerated structure of the honey powder facilitates the processing into other powdered foods, such as e.g. B. dessert powders. By simply pressing the powder almost any shape, such as B. that of sugar cubes or of tablets.

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

example

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

Claims (4)

1. A process for the preparation of a honey powder with the natural content of the enzymes diastase, saccharase and glucose oxidase, characterized in that honey is gentle to a temperature between 16 ° C to. 40 ° C and dosed in a jet without wall contact in a slow-running mixer in which dextrose monohydrate, maltose or mannitol or mixtures thereof are intensively premixed. 2. The method according to claim 1, characterized in that wäh During the mixing process, a temperature of 45 ° C to none Time is exceeded. 3. The method according to claim 1 or 2, characterized in that a mixture of 5-45% by weight honey and 55-95% by weight Dextrose monohydrate, maltose or mannitol or their Mixtures is produced. 4. The method according to claims 1, 2 or 3, characterized records that the mixture of honey and dextrose mono hydrate, maltose, mannitol or their mixtures according to the Mix can be left standing for a day.