Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
  • A23B2/93—Spray drying
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
  • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
  • A23L21/25—Honey; Honey substitutes

Definitions

• the object of the present invention is a method for preparing a honey powder.
• honey consumed due to its unique taste and aroma, is also characterized by numerous health-enhancing properties, and treatment with honey products is science-based medical discipline called apitherapy.
• apitherapy science-based medical discipline
• honey in its natural form has unfavorable features causing difficulties in transport, trade and dosage.
• unfavorable phenomenon is also spontaneous glucose crystallization, as it leads to a secretion of certain amount of water, which is an environment for yeast growth.
• honey powder can be consumed directly, used as an additive for a range of food products, e.g. yoghurts, drinks, sauces, edible coats, as well as for dietary supplements and treatment supporting preparations.
• the use of honey powder as an additive for cakes and breads increases their attractiveness because it improves their taste, color, aroma, texture and it helps to maintain high quality of a product.
• the use of dried honey in some type of sweets, such as nougat or caramels allows to eliminate unfavorable taste developed during high temperature baking. Because of the ease of storage and simplicity of usage, the use of this product has been also reported in cosmetology and dietary supplement production.
• the temperature of the material in drying chamber is usually higher than glass transition temperature.
• material is in viscoelastic gummy state, i.e. in a form of syrup or viscous particles sticking to the chamber walls and drying of such material to a powder form is not possible.
• modification of drying parameters is necessary or such material preparation so that the temperature of the material during drying was lower than glass transition temperature.
• the method to obtain such relationship is to modify the composition of the drying material so an increase of the glass transition temperature is obtained to a value higher than the material temperature while the same temperature of the material during drying is maintained.
• it is obtained by an addition of substances such as: starch, maltodextrin or gum Arabic, characterized in high glass transition temperature.
• substances such as: starch, maltodextrin or gum Arabic, characterized in high glass transition temperature.
• it is associated with introducing into natural product foreign substances that are not natural food components, and this is not in line with current trends of so-called clean label.
• honey drying method enabling to obtain powder with an increased honey content by high yield drying process, with simultaneous replacement of drying carrier with substance being natural food product.
• aqueous honey solution is prepared with an addition of milk powder with solids content in the solution from 10 to 45%, where honey content is from 10 to 80% of solids, milk powder content is from 20 to 90% of solids, wherein powder milk is used with fat content up to 2 wt. % and water content from 1 to 6 wt. % and this solution is spray dried.
• Spray drying is preferably carried out with rotational speed of spray disc from 20000 to 40000 rpm, in the inlet air temperature from 150 to 220°C.
• the spray drying is preferably carried out in spray dryiers, where the size of the obtained particles is from 2 to 300 pm.
• Preferred raw material feed rate during drying is in the range from 0.1 to 1 cnu/s.
• the invention is realized at the full industrial scale, it is possible to use more concentrated solution being spray dried, in which the content of dry substance in the solution will be higher than 45%. Preferably, this content may reach up to 70%. In full industrial scale realizations, it is possible to obtain higher values of raw material feed rate than in the embodiments described below. Preferably, raw material feed rate during drying may reach up to 4 kg/s.
• the method for honey powder preparation according to the invention allows to obtain product with up to 80% of honey content as a result of high yield drying (powder recovery) and at the same time to eliminate the use of drying carriers, such as maltodextrin o gum Arabic, by replacing them with milk powder.
• drying carriers such as maltodextrin o gum Arabic
• the use of milk is not associated with introducing substances with an increased caloric value into the honey.
• the obtained powders are characterized by preferred physical properties, low water content and good free flowing.
• Product prepared according to the proposed technology can be free-flowing replacement for liquid honey, with possible use in food and pharmaceutical industry. These applications can include e.g. additive for dairy products or products consumed with the addition of dairy products (e.g. breakfast cereals). Honey-milk powder can be also used e.g. as sugar substitute in pastry and baked goods, an additive to coffee whitener etc.
• the method according to the invention is further presented in the embodiments.
• Example 1 Aqueous solution of rapeseed honey (water content of 18.1%) with an addition of skimmed powder milk instant (fat content of 2% and water content of 6%) was prepared in such a way that the content of solids in the solution was 45%, and the ratio between solids from honey to solids from milk was 80:20. 500 g of the solution was spray dried with the following parameters: inlet air temperature l50°C, outlet air temperature 70°C, raw material feed rate 0.1 cr /s, rotational speed of spray disc 40000 rpm. About 150 g of powder was obtained, wherein the honey content was about 120 g (of honey solids).
• Example 2 Aqueous solution of conifer honeydew honey (water content of 15.5%) with an addition of skimmed powder milk instant (fat content of 1.25% and water content of 1%) was prepared in such a way that the content of solids in the solution was 10%, and the ratio between solids from honey to solids from milk was 10:90. 600 g of the solution was spray dried with the following parameters: inlet air temperature 220°C, outlet air temperature 80°C, raw material feed rate 1 crm/s, rotational speed of spray disc 20000 rpm. About 40 g of powder was obtained, wherein the honey content was about 4 g (of dry honey substance).
• Example 3 Aqueous solution of rapeseed honey (water content of 18%) with an addition of skimmed powder milk instant (fat content of 1.25% and water content of 4%) was prepared in such a way that the content of solids in the solution was 30%, and the ratio between solids from honey to solids from milk was 70:30.
• 500 g of the solution was spray dried with the following parameters: inlet air temperature 180°C, outlet air temperature 75°C, raw material feed rate 0.3 crm/s, rotational speed of spray disc 26000 rpm. About 100 g of powder was obtained, wherein the honey content was about 70 g (of honey solids).

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Jellies, Jams, And Syrups (AREA)

Applications Claiming Priority (2)

Publications (2)

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Family Applications (1)

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• 2018
  • 2018-11-07 PL PL427692A patent/PL237629B1/pl unknown
• 2019
  • 2019-11-06 WO PCT/PL2019/050061 patent/WO2020096472A1/en not_active Ceased
  • 2019-11-06 EP EP19882963.2A patent/EP3876751A4/de not_active Withdrawn

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