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Title:
USING HONEY IN EXTRACTION OF FOODS, PHARMACEUTICAL DRUGS, AND HERBAL MEDICINES
Document Type and Number:
WIPO Patent Application WO/2018/042221
Kind Code:
A1
Abstract:
The invention relates to a method for using honey in extraction of foods, pharmaceutical drugs, and herbal medicines. This method increases the shelf-life or storage time of the product by decreasing the volume and weight of the composition. Addition of honey to this material and increasing the moisture of honey content from 12 % to 30 % in the low temperature extraction decreases the humidity of the composition.

Inventors:
SADEGHIESFAHANI, Mahdi (Unite 3, Orkideh Bldg Alley no.: 4, Meisam pain St., Salariye quarte, Qom 55649, 3716955649, IR)
Application Number:
IB2016/055156
Publication Date:
March 08, 2018
Filing Date:
August 29, 2016
Export Citation:
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Assignee:
SADEGHIESFAHANI, Mahdi (Unite 3, Orkideh Bldg Alley no.: 4, Meisam pain St., Salariye quarte, Qom 55649, 3716955649, IR)
International Classes:
A23L2/42; A23L2/02; A23L21/25
Foreign References:
US1636719A1927-07-26
US4327115A1982-04-27
CN101411529A2009-04-22
Other References:
ANAND SP ET AL.: "Artificial Preservatives and their harmful effects: Looking toward nature for safer alternatives", INTERNATIONAL JOURNAL OF PHARMACEUTICAL SCIENCES AND RESEARCH, vol. 4, no. 7, 2013, pages 2496 - 2501, XP055469960
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Claims:
Claims

1- The invention is a method for using honey in extraction of foods, pharmaceutical drugs, and herbal medicines.

2- The method according to claim 1, comprising the steps of: mixing honey with fruit juice at this stage not refined honey plus wax enters into the purifier device.

3- The method according to claim 1, comprising mixing honey with fruit using two-micron filter can purify honey up to 100% purity.

4- The product obtained in claim 3, has the normal humidity degree of 14%.

5- The method according to claim 1, comprising mixing honey with Fruits and plants enter into the purifier device, at this stage the moisture degree of fruit juice is 90%.

6- The method according to claim 1, comprising the mixture of the purified honey from claim 2, and a specific amount of fruit juice from claim 5 enters into the device.

7- The method according to claim 1, comprising the device is placed in a stove with a constant temperature of 37 ° c.

8- The method according to claim 1 , comprising the centerpiece of this device will create rotational motion. This motion can move the interior contents top and down and gradually decrease the humidity level to 14%.

9- The method according to claim 1, comprising adding specific amounts of fruit juice with the ratio that already know to the first honey and fruit juice mixture gradually increases the purity level and decreases the humidity level to 14%.

10- The method according to claim 1, wherein honey adds to the mixture, maintaining the basic nature smell and taste properties of foods, pharmaceutical drugs, and herbal medicines. 11- The method according to claim 1, increases the durability of the original article.

12- The method according to claim 1, wherein honey is used in extraction, increases the absorption of foods, pharmaceutical drugs, and herbal medicines.

13- The method according to claim 1, wherein honey adds to the mixture, is a safe method because of not using of chemical preservatives in the mixture composition.

Description:
USING HONEY IN EXTRACTION OF FOODS, PHARMACEUTICAL DRUGS, AND HERBAL MEDICINES

Abstract:

The invention relates to a method for using honey in extraction of foods, pharmaceutical drugs, and herbal medicines. This method increases the shelf- life or storage time of the product by decreasing the volume and weight of the composition. Addition of honey to this material and increasing the moisture of honey content from 12% to 30% in the low temperature extraction decreases the humidity of the composition.

FIELD OF THE INVENTION:

The present invention concerns an extraction method of foods, pharmaceutical drugs, and herbal medicines using honey that can be used as a method in health and medical Manufacturers.

BACKGROUND OF THE INVENTION

Honey is an excellent source of easily digestible sugars. It is largely composed of glucose and fructose, monosaccharides that are rapidly absorbed and metabolized by the organism. It also contains volatile components which makes it a very palatable ingredient. Honey may contain enzymes, pollen and propolis which have been recognized as having excellent health benefits.

However, the shelf-life of honey is rather limited since it will eventually (within days, weeks or months) crystallize. The crystallization of honey is not necessarily harmful, but it modifies the texture of the product to a more granulated one, which is less appealing for the consumer. In addition, during the crystallization process, water activity is increased, thereby facilitating microbial growth (such as yeast growth and/or fermentation). Further, since honey is usually packaged and stored as a liquid, it limits its application in the food industry.

Problem or Deficiencies in the Background Art

Therefore, several attempts have been made to manufacture an extracted product having lower moisture content than original liquid article. For example, unprocessed honey has been submitted to vacuum drying (refer, for example, to the abstract of JP2003304819A2, the abstract of JP02207762 as well as (U.S. Pat. No. 5,356,650, U.S. Pat. No. 7,101,582), lyophilization (U.S. Pat. No. 4,885,035), extrusion drying (U.S. Pat. No. 4,919,956), thin film drying (U.S. Pat. No. 4,919,956, U.S. Pat. No. 4,536,973, U.S. Pat. No. 7,101,582) or even spray-drying (U.S. Pat. No. 7,101,582). However, because of the hygroscopic nature of honey, the removal of water is rather difficult and the resulting product still contains a high moisture content. For example, when untreated honey is submitted to freeze drying, it has a tendency to foam thereby limiting the amount of water that can be removed.

Because honey is supersaturated in sugars, its boiling point is much lower than a solution saturated in sugar, corn syrup or maple syrup. As such, the chemical structure changes that are induced by the exposure to heat occur more rapidly in honey than in any other sweetener or sugar-based solution. Consequently, honey has to be submitted to high temperatures for a prolonged amount of time in order to remove the water it contains. This badly affects the chemically-physical and palatable characteristics of honey. When abused by heat, the honey turns bitter and loses its typical honey flavor and physical characteristics.

The New Points in the Subject of invention

1- Using new method in extracting food and medicines without need for any additive(s).

2- Use of honey in a completely different way from the previous research

It would be highly desirable to be provided with a product having a low water content. The product would have a more prolonged shelf-life than the main liquid article. It is preferred that the honey product possesses the distinctive taste and color of the original product. Preferably, the honey product would not contain any additive(s).

Disclosure of Invention

Detailed description:

The water content of honey (water-in-honey) is the quality aspect that determines the ability of honey to remain fresh and to avoid spoilage by yeast fermentation. Raw honey can have a water- in-honey content of less than 14% and the lower the water content the higher the perceived value of the honey. It is internationally recognized that good quality honey should be processed at less than 19% water content. If we increase the water content of honey from 23 to 27% between 25-40 °C, the storage time of the honey would be decreased in 4 to 12 months. In accordance with the present invention, there is provided a honey product having a moisture content of 23-30% and in temperatures below 40°C for less than 30 days without changing the taste and color of the original product.

The following equipment was used in the production of the honey product:

We considered a situation where the temperature of the room is 40°C, fans for adjusting temperature levels, mixer (60 RPM), and a dehumidifier device.

Mixing and pouring honey with 14-23% humidity in mixer and after a short time, the humidity of the honey is decreased to 12%. The humidity of the main material should be measured and amount of it should be poured into the honey to increase the humidity of the composition below 30%. By continuing dehumidifying, or by using mixer at around 40 degrees Celsius, the whole process is repeated using honey for extraction. Thus, repeated distillation of the honey mixture resulting in remaining a dry material. Technology can help solve some of our invention problems as well as using new technology can be used to improve the dehumidifier with more contact surface. We could mix a ton of material with honey for 48 hours in the area of 6 square meters and produce a new material with 14% humidity. Nevertheless, in the area of 600 square meters the capacity for producing the product will be reached to 30 tons per day and to 3600-10000 tons per year. Electricity, gas, and water consumption is affordable because of low-speed operation, and can be done at low temperature in this environment.

Benefits of the invention:

Maintaining the basic nature of smell and taste properties of foods, pharmaceutical drugs, and herbal medicines.

Increasing the durability of the original article

Creating a new article with honey that increases the absorption of foods, pharmaceutical drugs, and herbal medicines.

Not using of chemical preservatives in the mixture composition Brief description of the drawings

Drawing 1:

At this stage not refined honey plus wax enter into the purifier device. This filter with the accuracy of 2 microns can purify honey up to 100% purity. The product obtained in this step has the normal humidity degree of 14%.

A: Not refined honey

B: 100% pure honey

1 : Two-micron filter

2: Honey tank

Drawing 2:

Fruits and plants enter into the purifier device. The mechanism of this device is similar to the cane dewatering and can extract obvious amounts of plants water. At this stage the moisture degree of fruit juice is 90%.

A: Fruits or plants

B: Fruit juice with low purity

C: Fruit pulp

D: 100% pure fruit juice

1: Juicer

2: Two-micron filter

3: fruit/plant tank

Drawing 3:

The mixture of the purified honey from stage 1 and a specific amount of fruit juice from stage 2 enters into the device.

The device is in a stove with a constant temperature of 37 ° c. The centerpiece of this device will create rotational motion. This motion can move the interior contents top and down and gradually decrease the humidity level to 14%.

A: Filtered honey with 14% moisture content

B: Fruit juice with 90% moisture content

C: product with 14% moisture content

1: Fan

2: Funnel

3: Mixer

4: Stove with a constant temperature of 37 ° c Drawing 4:

By adding specific amounts of fruit juice with the ratio that already know to the first honey and fruit juice mixture gradually increase the purity level and decrease the humidity level to 14%.

A: Filtered honey with 14% moisture content

B: product with 14% moisture content

1: Fan

2: Funnel

3: Mixer

4: Stove with a constant temperature of 37 ° c