JP7849752B2 - Method and product for producing honeycomb powder from spent honeycomb, and applications of the product. - Google Patents

Description

This invention relates to the technology of food processing, and more particularly to a method for producing honeycomb powder using spent honeycomb, and more specifically to honeycomb powder, which is used as a healthy alternative material for sugar products that lower blood sugar levels, and in extracts containing abundant phenolic compounds, bioactive components, probiotics, water-soluble or insoluble dietary fiber, fruits or vegetables, or plants or fungi, and is manufactured as a material product for honeycomb powder produced from spent honeycomb, thereby recycling spent honeycomb and constituting a method for producing and molding a sugar material that is more beneficial to human health.

Pure honey is made by bees collecting nectar or secretions from plants and completely fermenting it, and can be eaten directly without artificial processing. Bees collect nectar from various places, suck it into their honey sacs, return to the hive, and spit the nectar from their sacs into the honeycomb cells. Inside the hive, worker bees carry out the subsequent fermentation, regulating the temperature inside the hive by continuously moving their wings, evaporating excess moisture, and promoting air circulation to concentrate the honey, reducing the moisture content from about 60% to about 20%. At the same time, the worker bees continue to suck and spit out nectar, completely mixing it with various biological enzymes they secrete, changing the original sucrose into glucose and fructose, reaching 60% to 80%, although the sucrose content decreases to less than 5%. Fermentation and maturation usually take 7 to 15 days. Finally, the worker bees seal the matured honey with beeswax. Pure honey has a water content of less than 20%, is rich in glucose, fructose, and active substances, and is an acidic, viscous liquid with certain antibacterial and anti-inflammatory properties. It can suppress the growth and proliferation of various bacteria, helps boost the body's immunity after consumption, and can be stored for a long time at room temperature. Beekeepers remove the honeycomb as needed and at the appropriate time, obtaining mature honey using a separator or related equipment. The mature honey is then filtered to remove impurities, filled, and inspected before being put on the market. At the same time, the industry is still diligently working on the research and development of new technological means to solve crystallization problems, striving to address the risk of honey spoilage due to its high water content and the requirements of liquid honey to reduce logistics transportation costs and storage space.

According to Patent Document 1 concerning honeycomb polysaccharide extract and manufacturing method, as shown in paragraph [0009] of the specification, enzymatic hydrolysis in a water bath is performed using papain at a temperature of 40°C to 60°C for no more than 1.5 hours to obtain an enzymatic hydrolysate, after which the process proceeds to steps 3 and 4, and then extract A is concentrated at 80°C to 100°C. Although polysaccharides can be extracted from honeycomb by the above steps, the temperature and process steps result in multiple high-temperature treatment steps, raising doubts about the final active effect of the honey and wasting a large amount of the abundant trace elements and active substances stored in the honeycomb. The bee species used in the embodiments described in paragraph [0046] is limited to Western honeybees, raising doubts about the applicability of this method to the industry. Furthermore, the manufacturing method merely extracts honeycomb polysaccharides; it does not rationally develop and utilize spent honeycomb generated during the beekeeping process, enhancing its secondary value to produce honeycomb powder with the highest levels of trace elements and active substances, as well as honeycomb powder with added components such as water-soluble dietary fiber.

According to Patent Document 2, patients with chronic hepatitis or impaired liver function can improve their liver function by frequently consuming honey, and elderly people with hypertension can maintain the balance of electrolytes in their blood by frequently consuming honey. Royal jelly has various effects such as strengthening immunity, preventing infectious diseases, suppressing aging, improving brain function, improving sleep quality, lowering blood sugar levels, anti-fatigue, and improving skin. The absorption effect of honey varies greatly depending on age, constitution, and gender, and one of the main reasons for this is that it is absorbed after being digested in the gastrointestinal system after ingestion, so those with poor digestive function will have poor absorption. Currently, there are no products for people with impaired digestive systems or digestive function that rationally develop and utilize discarded honeycomb generated during the beekeeping process, improve its secondary value, and produce honeycomb powder with added components such as water-soluble dietary fiber. The honeycomb powder and processed foods of this invention can improve the human intestinal environment and other health-promoting functions, while also increasing the visible benefits of the entire beekeeping industry, introducing organic beekeeping, producing high-quality, non-toxic, and pollution-free honey products, and having a long-term positive impact on the ecological environment.

A honeycomb is the completed foundation of a beehive, and honeybees need to breed, raise larvae, live, and store food on it. Honeycomb is constructed using beeswax, secreted from glands after worker bees have consumed nectar, to create hexagonal cells. Because new honeycombs have larger cell spaces, queen bees prefer to lay eggs in new honeycombs and prioritize selecting new combs for raising their young and breeding. Honeybees repeatedly raise their larvae on the honeycomb, and molted exoskeletons remain in the cells. Over time, the space in the cells narrows, affecting the normal development of the bees. This results in smaller bees emerging from the cells, directly impacting honey production. The cramped space in the cells also increases the risk of disease transmission within the hive. According to the practices of beekeepers in the industry, new honeycomb is regularly built and old comb is replaced to accelerate the reproduction rate of the honeybee colony and support the normal development of honeybee larvae. The purpose of replacing with new comb is for egg-laying, and each time a beekeeper builds new comb, it is necessary to replace the old comb so as not to change the number of combs in each hive. Beekeepers build new comb and remove old comb according to the above method to grow the honeybee colony and increase honey production. Each time honey is harvested, the old, discarded honeycomb is removed after the honey is collected and disposed of as agricultural waste. Honeycomb is an unavoidable by-product of beekeeping, and every year during honeycomb replacement season and the flowering season of nectar-producing plants, beekeepers are burdened with large quantities of old honeycomb that must be disposed of as waste. This not only pollutes the ecological environment but also results in the wasteful use of valuable natural resources.

Honeycomb contains a complex array of components including honey, beeswax, bee pollen, royal jelly, propolis, bee exoskeletons, and larval secretions. It possesses certain antioxidant and antibacterial activity, exhibiting clear antioxidant and free radical scavenging effects. Furthermore, it contains a large amount of bioactive components such as abundant phenolic compounds and flavonoids, active enzymes, multivitamins, glucose, minerals, resins, oils, alkaloids, tannins, organic acids, amino acids, proteins, insect hormones, polysaccharides, and glycosides. Honey has physical properties such as high osmotic pressure and low pH, which are related to its antibacterial activity. Recent studies both domestically and internationally have shown that honeycomb has anti-inflammatory, antibacterial/bactericidal, detoxification/carminative, antioxidant and anticancer effects, as well as blood pressure lowering, analgesic, and blood lipid-lowering effects, enabling effective prevention and control of cardiovascular diseases. The above aspects have been shown to have relevant biological and pharmacological research value. Honeycomb spleen possesses detoxification properties, can improve the liver's detoxification effect, promote liver cell regeneration, prevent viral liver damage, and reduce the occurrence of hepatitis, cirrhosis, and ascites. Furthermore, several studies have indicated that honeycomb spleen contains numerous natural anti-inflammatory and antibacterial components, exhibiting excellent effects in killing rhinitis-causing bacteria, calming rhinitis, alleviating allergies, and reducing or mitigating inflammation. Experimental studies in mice have shown that honeycomb spleen extract can significantly improve the humoral and cellular immune capabilities and antioxidant activity of mice. However, the extraction technique is complex and costly, requiring the development and research of innovative technologies. Additionally, honeycomb spleen is a traditional Chinese medicine commonly used to treat rhinitis and hepatitis. The specific method of consumption involves taking a small amount of honeycomb from an old honeycomb, chewing it for several minutes, and then spitting out the residue (mainly beeswax) or swallowing it directly. Numerous studies have been conducted both domestically and internationally on the biological activities of honeycomb, including its anti-inflammatory, immunomodulatory, antibacterial, and antioxidant properties, and these findings have been documented in numerous research reports. Therefore, honeycomb contains a large amount of components beneficial to human health. It is necessary to promote the maximization of the benefits of honeycomb as a natural organic resource. Discarded honeycomb should be rationally developed and utilized to enhance its secondary value, increase the visible benefits of the entire beekeeping industry, and promote the introduction of organic beekeeping to produce high-quality, non-toxic, and pollution-free honey products. The technology of this invention provides effective technical support for the industrialization of honeycomb, promoting the development of sustainable organic beekeeping and generating greater social and economic value.

Honey itself has properties such as absorbing off-odors, moisture, and fermentation, and is prone to spoilage if not stored properly. Comb honey (also called honeycomb) refers to honey that has been completely stored in a honeycomb. Comb honey has a low moisture content, is fully ripened honey, and is of higher quality than separated honey. Thanks to the natural protective barrier of beeswax, comb honey can maintain its original flavor and nutrients, can be eaten as is, and does not spoil even when stored for a long time. Natural honey is acidic, with a pH of 3.2 to 4.5. Most bacteria have an optimal pH for growth of 6.5 to 8.0. In this invention, discarded honeycomb is subjected to low-temperature extraction processing and combined with vacuum freeze-drying technology to significantly reduce the moisture content, thereby reducing the substances necessary for the survival and reproduction of microorganisms and all chemical reactions. Therefore, freeze-dried comb honey powder plays a role in preservation and storage after dehydration, suppressing the growth of some microorganisms, and exhibiting preservative effects and extending the shelf life, providing the industry with a solution for the preservation and crystallization prevention of liquid honey.

In the relevant prior art documents, the mixture described in paragraph [0005] of the specification of Patent Document 3 [Honeycomb Paste and Method for Manufacturing] is heated to 75°C and stirred for 1 hour, then repeatedly sieved to remove beeswax, the residue is filtered and mixed again, then heated again to 70°C to 75°C and stirred for 1 hour or more, filtered to obtain honeycomb extract, and then [0006] vacuum concentrated at 55°C. However, the manufacturing process of this composition involves multiple heating and high-temperature treatments, and repeated sieving and mixing are not economical. Furthermore, honeycomb contains a large amount of active enzymes or other heat-sensitive substances that cannot withstand high temperatures, so repeating the heat treatment process raises doubts about the final active effect of the honeycomb paste. In addition, the pulverized honeycomb disclosed in paragraph [0007] of the specification is mixed with pure water, extracted with water at 80°C to 85°C, and after a series of steps, concentrated at 50°C to 70°C. However, since honeycomb contains a large amount of heat-sensitive active substances that are not tolerant to high temperatures, repeated high-temperature heat treatment may raise doubts about the final active effect. Furthermore, because the disclosed manufacturing process lacks a sterilization step, the manufacturing technology for this composition is unsuitable for the production of oral products. Additionally, the manufacturing process does not utilize old honeycomb that would otherwise be discarded when replacing it with new honeycomb, thus failing to contribute to the sustainable development of beekeeping.

Patent Document 4, "[Healthcare Product for Boosting Immunity]," discloses a technology for a health food that mixes honeycomb extract with other ingredients such as herbal medicines. However, the honeycomb extract is mixed with other herbal medicines, and as shown in paragraph [0004] of the specification of this prior art document, ultraviolet sterilization is performed by irradiating with an ultraviolet lamp at an irradiation distance of 20 to 45 cm. However, ultraviolet sterilization has strict requirements regarding the wavelength range. Ultraviolet light is invisible light with a wavelength range of 136 to 390 nm, and when the wavelength is set to 240 to 290 nm, it has a sterilizing function, with a wavelength of 253.7 nm exhibiting the strongest sterilizing effect. The wavelength of ultraviolet light is very important for the inhibitory effect on DNA replication and cell division when microorganisms and bacteria are exposed to ultraviolet irradiation. Certain wavelengths only damage bacteria and cannot completely kill them, and bacteria may self-repair or even revive. The sterilization process for this health food is very simple, and there are no established standards for ultraviolet wavelength or irradiation time. Because it does not meet the safety standards for industrially used foods, the manufacturing technology for this composition is not suitable for the production of internally ingested or edible products. Furthermore, if the mixture deviates from the above-mentioned disinfection/sterilization process or procedure, it may still contain bacteria or other microorganisms. This could contaminate the mechanical grinding or honey-mixing machine used to form pills, or contaminate the finished product (pills made by mixing the honeycomb extract with other herbal medicine ingredients and mixing with honey), making it unsuitable for internal health food products. The method of administration to infants involves drawing the liquid into a syringe with the needle removed and administering it orally. However, if the presence of bacteria or microorganisms in the syringe is unknown, drawing the liquid and administering it orally increases the risk of secondary contamination of the health food, or bacteria or microorganisms may be administered orally along with the health food. Therefore, the method and technique of administration are not ideal. The manufacturing process of this composition does not use old honeycomb that would otherwise be discarded when replacing it with new honeycomb, and similarly does not contribute to the sustainable development of beekeeping or the natural ecological environment.

Furthermore, Patent Document 5, [Honeycomb Extract and Method for Manufacturing], discloses the production of honeycomb extract by extracting dried material from honeycomb and mixing it with honey, beeswax, molted bee exoskeletons, propolis, and bee pollen. As shown in paragraph [0007] of the specification of this prior art document, honeycomb extract processed at room temperature is subjected to sterilization treatment by passing a predetermined current through it and using a high-voltage pulsed electric field. However, during sterilization treatment with a pulsed electric field, the temperature rises in the range of 24°C to 60°C with the treatment temperature. Since honeycomb is a natural biological resource, high temperatures may destroy substances in the honeycomb that are not resistant to high temperatures (containing many antioxidants and antibacterial active ingredients). When honey is dissolved in lukewarm water at around 40°C, the active substances inside can be preserved to the maximum extent. Honeycomb extract and honey contain over 180 types of substances, including amino acids, active enzymes, multivitamins, glucose, and minerals, with over 20 types of highly nutritious active enzymes. High temperatures can destroy these active enzymes and other active substances, and pulsed electric field sterilization methods may reduce the overall nutritional value of the honeycomb extract. The temperature range used in this patent document raises questions about the quality and effectiveness of the active ingredients in products made from this composition. The manufacturing process of this composition does not utilize old honeycomb that would otherwise be discarded when replacing it with new honeycomb, thus failing to contribute to the sustainable development of beekeeping.

Furthermore, Patent Document 6, "Manufacturing of Honeycomb Extract Granules," discloses a method for manufacturing honeycomb extract granules by mixing honeycomb extract with an auxiliary material. As shown in paragraph [0005] of the specification, the entire honeycomb is immersed in water at 60°C for 3 hours, then filtered and the filtrate is collected, and then heated to concentrate it into honeycomb extract of less than 12%. Next, 74.5 parts by mass of white sugar powder, 5 parts by mass of maltodextrin, and 0.5 parts by mass of soda ash are added to 20 parts by mass of honeycomb extract. However, the main component of the granules labeled as honeycomb extract is white sugar powder, and the ratio of the amount is more than three times that of honeycomb extract, which means that the user may ingest excessive amounts of white sugar, which contradicts the health purpose of consuming honeycomb extract. Similarly, the manufacturing method requires immersing the honeycomb in 60°C water for three hours, during which time residual active oxygen and other active substances are suspected. Furthermore, the manufacturing process disclosed in the patent document does not include a sterilization step, making the manufacturing technology for this composition unsuitable for producing internally administered products. This prior art document does not disclose the application and technology of internally administered products manufactured by combining honeycomb extract and powders or liquids produced by extracting probiotics, water-soluble or water-insoluble dietary fiber, and fruit, vegetable, or plant extracts from old honeycomb discarded when replacing it with new honeycomb. It is not easy to use the various active substances, active phenolic compounds, and large amounts of bioactive components described in this prior art document in combination with other commercially available food additives, or it can only be easily achieved by combining other prior art documents with those familiar with the technology. This prior art document fails to address the large amount of waste generated in the beekeeping industry from discarded old honeycomb for replacement with new ones, as well as the resulting environmental and sanitation problems and drawbacks. It also fails to present any implementation strategies or directions for the sustainable development of beekeeping, and is detrimental to the natural ecological environment.

The composition of the health food described in paragraph [0006] of the specification of Patent Document 7, "[Health Food Containing Bee Product Raw Materials]," includes substances such as bee pollen, freeze-dried royal jelly powder, propolis, honey, complex crystalline cellulose, maltodextrin, ethanol, and silica. As a health food, in order to reduce manufacturing costs, it is necessary to minimize the use of chemical substances and increase the proportion of non-chemical substances in the health tablets. The manufacturing method involves first extracting propolis from the propolis raw material, freezing it for 4 to 10 hours, then pulverizing it at a low temperature, removing beeswax through two sieves and multiple filter cloths, and then concentrating and extracting the propolis in a vacuum environment set at a temperature of 45°C to 50°C. Royal jelly is also manufactured separately and freeze-dried in a vacuum to produce freeze-dried powder. The specification does not specify the degree of vacuum, and the manufacturing process requires repeated operations. Finally, all the freeze-dried powder is transferred to a granulator, heated and dried, and a granulation process is carried out for 1 to 4 hours at an inlet air temperature of 40 to 60°C. The manufacturing method described involves multiple sievings, multiple loading and unloading cycles, and repeated transfers of the mixture to different machines before proceeding to the next step, resulting in unnecessary production losses, reduced production capacity, and hindering industry imitation, production efficiency, and application. Similarly, the manufacturing method described above is either not easy to achieve or can only be easily attained by those familiar with the technology by combining it with other prior art documents. This prior art document fails to address the large amount of waste generated in the beekeeping industry from discarded old honeycomb for replacement with new honeycomb, and does not offer any practical measures or directions for the sustainable development of the beekeeping industry.

Patent Document 8, "[Method for Producing Honey That Does Not Crystallize Easily]," discloses a method for delaying the crystallization of honey by melting raw honey in a water bath under conditions of a water temperature of 50°C to 70°C and a container core temperature of 45°C or lower. However, it cannot be guaranteed that the temperature outside the container core will be higher than 45°C or approach the maximum water temperature of 70°C. Furthermore, subsequent nucleation disruption treatment at a temperature of 68°C to 80°C for 1 to 5 minutes, and multiple high-temperature treatment steps, raise doubts about the final active effect of the honey. This prior art document does not consider the large amount of waste generated in the beekeeping industry and the resulting environmental and hygiene problems and drawbacks. The vacuum dehydration temperature used is 60°C, which only concentrates the water content to 19.8%, or fails to address the risk of honey deterioration due to high water content, nor does it address the demand for liquid honey to reduce logistics costs and storage space.

The method for producing high-purity honey that is less prone to crystallization, disclosed in Patent Document 9, uses multiple ultrafiltration techniques to remove impurities from raw honey. As described in paragraph [0004] of the specification, it includes a step of diluting the raw honey with water to a 1:1 ratio and a step of reheating it to 60°C to 70°C. Since the specification does not describe a sterilization step, the manufacturing technique for this composition is not suitable for the production of products for internal use. This prior art document does not disclose the application and technology of an internally administered product manufactured by combining a powder or liquid prepared by extracting honeycomb extract and probiotics, water-soluble or water-insoluble dietary fiber, or fruit, vegetable, or plant extracts from old honeycomb discarded when replacing it with new honeycomb. It only uses raw honey directly in the manufacturing process, failing to address the large amount of waste generated and the environmental and sanitation problems in the beekeeping industry caused by discarded old honeycomb. It also fails to present implementation strategies or directions for the sustainable development of the beekeeping industry, fails to address the risk of honey spoilage due to high moisture content, and fails to address the demand for liquid honey to reduce logistics costs and storage space.

Chinese Publication Patent No. CN105646728B Chinese Publication Patent No. CN100415864C Chinese Patent Application No. CN104957457A Chinese Publication Patent No. CN103768238B Chinese Patent Application Publication No. CN1047311A Chinese Patent Application Publication No. CN103262969A Chinese Patent Application No. CN101606706B Chinese Patent Publication No. CN101785539B Chinese Publication Patent No. CN1158941C

The main objective of this invention is to rationally develop and utilize spent honeycomb, enhance its secondary value, reduce its impact on the natural ecological environment, promote the maximization of the benefits of honeycomb as a natural organic resource, develop a natural honeycomb powder that fully utilizes the large amount of health-beneficial components contained in spent honeycomb through a low-cost, simplified, and convenient manufacturing process, making it more convenient for people to drink honeycomb water, easier to store and transport, and reducing manufacturing costs and time. Furthermore, to obtain a honeycomb powder material product that is beneficial to human nutrient absorption, rich in phenolic compounds and bioactive components, and easy to eat, by mixing, stirring, and molding the honeycomb powder produced from spent honeycomb with other materials through either pre-addition or post-addition processes. The invention also proposes a method for producing honeycomb powder using spent honeycomb and a honeycomb powder product that constitutes a sugar material and molding method that is more beneficial to human health by recycling discarded honeycomb.

To achieve the above objective, the present invention proposes a method for producing honeycomb powder using spent honeycomb slabs.
Step S10: A process to produce a honeycomb spleen mixture A using spent honeycomb spleen.
Step S20 involves performing a primary numerically controlled dynamic vacuum freezing process on a honeycomb sap mixture A obtained at a temperature of -20°C to 20°C and under a vacuum environment of less than 100 Pa, thereby reducing the water content of the honeycomb sap mixture A to 12% or less within 3 to 17 hours to obtain a solid crystalline flake-like dried product A.
Step S30: Crush crystalline flake-like dried material A into a coarse powder at a crushing speed of 20 to 100 revolutions per minute in a sterile low-temperature environment, and mix 1 part of dried material A with 0.1 to 3 parts of another extract or freeze-dried material to obtain dried material B; and Step S40: Perform a secondary numerically controlled dynamic vacuum freezing process on dried material B in a vacuum environment at a temperature of 0°C to 15°C and less than 80 Pa to reduce the moisture content of dried material B to 0.02% to 9% or less, ultrasonically sterilize dried material B with reduced moisture content, and then crush it at a low speed in a sterile low-temperature environment to obtain honeycomb powder.
The above method, including.

As a further technical means of the present invention, step S10, which produces a honeycomb mixture A using spent honeycomb,
Step S101: Washing foreign matter from the surface of the spent honeycomb using drinking water.
Step S102: In a room temperature environment, the waste honeycomb, after cleaning off any foreign matter from its surface, is crushed at a rotational speed of 50 to 120 revolutions per minute.
Step S103: Process the honeycomb paste, which has been crushed by a cold pressing method, to obtain honeycomb concentrate, and then filter the honeycomb concentrate to obtain filtered honeycomb concentrate.
The process includes step S104, which involves preserving the filtered honeycomb stock solution to separate the wax remaining on the surface and obtaining a honeycomb stock solution free of wax, and step S105, which involves slowly stirring 2 parts of the wax-free honeycomb stock solution, 0.1 to 5.5 parts of indigestible dextrin, and 0.1 to 8.5 parts of room temperature pure water until completely mixed to obtain a honeycomb mixed solution A.

As a further technical means of the present invention, step S103 is,
The process includes first performing a coarse filtration of the honeycomb raw material through a 32-60 mesh filter at least once, recovering the honeycomb raw material by mechanical rotation, then slowly stirring while adding 0.2-3 parts of drinking water, performing a fine filtration of a 70-120 mesh filter at least once, and finally obtaining the filtered honeycomb raw material by mechanical rotation.

A further technical means of the present invention is that the other extract or freeze-dried product is one or more of monk fruit extract or ginger extract.

As a further technical means of the present invention, the invention further includes a step of performing foreign matter inspection, weighing, and packaging of the honeycomb powder after step S80.

To achieve the above objective, the present invention also proposes honeycomb powder produced using the above-described method for producing honeycomb powder using spent honeycomb.

The present invention provides a method for producing honeycomb powder using spent honeycomb slabs, and the advantageous effects of the honeycomb powder include:
This invention uses spent honeycomb as the main material and utilizes the low temperatures during stepwise freezing and vacuum freeze-drying to reduce the loss of heat-sensitive substances such as polyphenols and vitamins in honeycomb during drying. This prevents the honeycomb from changing in taste and aroma due to high temperatures, which can lead to sourness and bitterness. The low acidity of the honeycomb effectively reduces damage to enamel, allowing you to enjoy honeycomb while also contributing to dental health. It preserves the original flavor to the fullest extent, resulting in a smooth mouthfeel and a clearer flavor. Furthermore, this invention prevents soluble substances in honeycomb from moving to the outside due to internal moisture gradient diffusion, which can cause nutrient loss. The product obtained by this technology exhibits a sponge-like porous structure and has good rehydration properties. Addressing the drawbacks of vacuum freeze-drying, such as long drying time, high energy consumption, and high cost, this invention first crushes the honeycomb, then performs low-temperature pressing and filtration, followed by centrifugation and cold water extraction. By combining this with an efficient and stepwise vacuum freeze-drying method, the filtration speed, filtration rate, and recovery rate are more effectively improved. Using low-temperature extraction technology, honeycomb is slowly extracted with cold water over 6 to 14 hours. The honeycomb is then freeze-dried at -20°C to 20°C to produce a freeze-dried powder, which locks in the honeycomb's natural aroma and nutrients, resulting in a product with the best flavor and nutritional content. Furthermore, the use of low temperatures during step-by-step freezing and vacuum freeze-drying reduces energy consumption and loss, eliminates honey crystallization, and prevents product instability and deterioration due to its ultra-low moisture content. The product's excellent rehydration properties allow the honeycomb to maintain its original flavor and nutrients, enabling direct consumption and long-term storage without deterioration, successfully solving the challenges and obstacles currently facing the industry.

To clearly describe embodiments of the present invention or technical means within the prior art, the accompanying drawings necessary for depicting embodiments or the prior art are briefly described below. The accompanying drawings described below represent only some embodiments of the present invention, and those skilled in the art can obtain other accompanying drawings based on the structures shown in these drawings, assuming no creative activity is required.

This is a flowchart of a method for producing honeycomb powder using spent honeycomb slabs according to a preferred embodiment of the present invention. This is a detailed flowchart of process S10. This is a schematic diagram showing the overall flow of the honeycomb powder production method using spent honeycomb slabs according to the present invention.

The achievement of the objectives, functions, features, and advantages of the present invention will be described in accordance with the embodiments, with reference to the accompanying drawings.

The following describes in detail the technical means in the embodiments of the present invention with reference to the accompanying drawings. It goes without saying that the embodiments described are only some, not all, embodiments of the present invention. All other embodiments derived from the embodiments of the present invention, without the assumption of creative activity by those skilled in the art, are all within the scope of protection of the present invention.

This invention proposes a method for producing honeycomb powder using spent honeycomb. The technical means employed in this invention primarily involve first crushing the honeycomb, followed by cold pressing and filtration. The filtrate is then extracted using cold water extraction technology, further centrifuged in a DC centrifuge, and combined with an efficient and stepwise vacuum freeze-drying method. This method effectively improves filtration speed, filtration rate, and recovery rate while reducing energy consumption and loss.

Referring to Figures 1 to 3, a preferred embodiment of the honeycomb powder production method using spent honeycomb slabs according to the present invention includes the following steps:

Step S10: A honeycomb mixture solution A is prepared using spent honeycomb.

Process S10 specifically includes the following steps:
Step S101: Wash away foreign matter from the surface of the spent honeycomb using drinking water.

The first objective of this invention is to rationally develop and utilize spent honeycomb, improve its secondary value, reduce its impact on the natural ecological environment, and promote the maximization of the benefits of honeycomb as a natural organic resource.

This embodiment considers that, each time honey is harvested, the discarded old honeycomb is removed after honey collection and discarded as agricultural waste. Honeycomb is an unavoidable by-product of beekeeping, and during the annual honeycomb replacement period and the flowering season of nectar-producing plants, beekeepers are burdened with large quantities of old honeycomb that must be discarded as waste. This not only pollutes the ecological environment but also wastes a significant amount of valuable natural resources. This embodiment utilizes the abundant nutrients and minerals still preserved in spent honeycomb to produce honeycomb powder, thereby improving people's quality of life, addressing the increasing social and public health risks associated with the aging of diseases such as cardiovascular disease, and adopting new approaches to help society cope with climate change and biodiversity loss, while also presenting practical directions for enhancing the value of the traditional beekeeping industry.

The second objective of this invention is to fully utilize and preserve the complex components of honeycomb, such as honey, beeswax, bee pollen, royal jelly, propolis, honeybee molts, and larval secretions. These complex components possess certain antioxidant and antibacterial activity, exhibiting clear antioxidant and free radical scavenging effects. Furthermore, they contain a large amount of bioactive components, including abundant phenolic compounds and flavonoids, active enzymes, multivitamins, glucose, minerals, resins, oils, alkaloids, tannins, organic acids, amino acids, proteins, insect hormones, polysaccharides, and glycosides. As a result, they are richer in functional and nutritional components than conventionally harvested honey, possessing higher nutritional value and a richer flavor.

Process S102: Under room temperature conditions, the spent honeycomb, after cleaning off any foreign matter from its surface, is crushed at a rotational speed of 50 to 120 revolutions per minute.

In this embodiment, by grinding spent honeycomb slabs, cleaned of surface impurities, at a rotational speed of 50 to 120 revolutions per minute under room temperature conditions, it is possible to avoid high temperatures caused by high-speed grinding, which would affect nutritional activity and quality. Furthermore, the contact surface for freezing and pressing is increased, shortening the pressing time. The capping design of the equipment reduces oxidation of the ground material due to contact with air, thus preserving more of the original nutrients.

Step S103: Process the honeycomb paste crushed by cold pressing to obtain honeycomb concentrate, and filter the honeycomb concentrate to obtain filtered honeycomb concentrate.
In particular, the current low-temperature pressing method has been used to refine the waste honey bee spleen processing to obtain the honey undiluted solution, and after that, the honey undiluted solution can be used in a filtration tank.

More specifically, the raw honeycomb extract is first subjected to at least one coarse filtration through a 32-60 mesh filter, the extract is collected by mechanical rotation, then 0.2-3 parts of drinking water are added while slowly stirring, and the mixture is subjected to at least one fine filtration through a 70-120 mesh filter, and the filtered raw honeycomb extract is obtained by mechanical rotation.

Step S104: The filtered honeycomb sap stock is allowed to settle to separate the wax remaining on the surface, and a wax-free honeycomb sap stock is obtained.
Step S105: Two parts of wax-free honeycomb concentrate, 0.1 to 5.5 parts of indigestible dextrin, and 0.1 to 8.5 parts of room temperature pure water are slowly stirred until completely mixed to obtain honeycomb mixture solution A.

This embodiment involves slowly stirring 2 parts of wax-free honeycomb spleen extract, 0.1 to 5.5 parts of indigestible dextrin (RD), and 0.1 to 8.5 parts of room temperature pure water until completely mixed. This avoids the high temperature that can result from rapid stirring, which can affect nutritional activity and quality.

A third objective of the present invention is to expand the application range and product manufacturing range of the inventive technology for honeycomb powder produced from agricultural waste bee comb, and to manufacture products for people concerned about blood sugar levels and blood lipids, those managing their weight, and health-conscious individuals, compared to the daily use of white sugar, natural sugar, or artificial sugar, and sweeteners. Products produced from agricultural waste bee comb, especially honeycomb powder with added water-soluble dietary fiber or other freeze-dried powders, are not currently on the market. There is a need to further explore the shortcomings of white sugar, natural sugar, or artificial sugar, and sweeteners, as well as problems that the industry has not been able to solve for a long time. Furthermore, in order to realize effective and sustainable solutions, we need to work to protect and maintain natural ecological resources and find environmentally friendly ways to utilize the large amount of waste bee comb generated from the beekeeping industry.
Resistant dextrin (RD) is a soluble dietary fiber and prebiotic that can slow down and inhibit the digestion and absorption of sugar in the small intestine, improve the sensitivity of peripheral tissues to insulin, and reduce the demand for insulin. Water-soluble resistive dextrin inhibits sugar diffusion through gel formation, slowing sugar absorption in the intestines. This suppresses the rise in blood glucose and blood insulin levels after sugar absorption, delays sugar release, slows the body's glycemic response to sugar intake, helps suppress postprandial blood glucose spikes, improves blood triglyceride levels, and promotes bowel movements. It can be used in various health functional foods and diet foods, and continuous intake can enhance the reduction of serum cholesterol, triglyceride levels, and body fat mass. Generally, drinking honey water on an empty stomach is thought to stimulate gastric acid secretion, increase gastrointestinal motility, and easily cause stomach discomfort. However, by adding and mixing one or more edible material extracts, freeze-dried powders, or other ingredients such as water-soluble fiber, non-water-soluble fiber, prebiotics, probiotics, or plants, legumes, fruits, vegetables, collagen, etc., during the manufacturing process of the product of the present invention, it is possible to alleviate stomach discomfort after drinking honey water on an empty stomach and to produce a beverage or product containing different healthcare or flavor elements. The products can be manufactured in any form, such as powders, jellies, soft meals, energy bars, protein bars, and meal replacements, and include, but are not limited to, ginseng honeycomb essence drinks, monk fruit honeycomb essence drinks, lime honeycomb essence drinks, ginger honeycomb essence drinks, bitter melon peptide honeycomb essence drinks, lutein honeycomb essence drinks, cordyceps sinensis honeycomb essence drinks, fruit ferment honeycomb essence drinks, vitamin B complex and ginseng honeycomb essence drinks, collagen honeycomb essence drinks, etc., presenting an innovative and multifaceted direction of thinking for the vegetable beverage, fruit beverage, health beverage (food), and functional beverage (food) industries.

In this embodiment, steps S101 to S105 are pre-processing steps of the freezing process, and indigestible dextrin is used to protect the nutrients in the raw solution from being destroyed at extremely low temperatures. Various types of dextrin are available on the market, and in this invention, indigestible dextrin is mixed in before proceeding to the freezing process.

Step S20: A primary numerically controlled dynamic vacuum freeze-drying process is performed on the honeycomb mixture solution A obtained under a vacuum environment of less than 100 Pa at a temperature of -20°C to 20°C. Within 3 to 17 hours, the moisture content of the honeycomb mixture solution A is reduced to 12% or less to obtain solid crystalline flake-like dried material A. At this point, the primary vacuum freeze-drying process is considered complete when the honeycomb mixture solution A has transformed into solid crystalline flake-like dried material A.

The fourth objective of this invention is to solve the drawbacks of honeycomb (also called comb honey), such as odor absorption, moisture absorption, and fermentation. Honeycomb honey has a low moisture content, and honey with a relative moisture content of 17% is considered highly safe as food, but it can spoil if not stored properly. General honey contains undesirable substances such as yeast (usually sugar-tolerant yeast and sugar-philic yeast) and other heat-resistant microorganisms. These are the main causes of honey spoilage during storage. Currently, the main methods for preventing honey crystallization are heat treatment, ultrasonic treatment, microwave-assisted thermal sterilization (MATS), and pasteurization, which destroy yeast cells to reduce moisture, decrease and slow crystallization, and completely liquefy the crystals to reduce the rate of honey fermentation. However, all of the above methods lead to an increase in hydroxymethylfurfural (HMF) levels, heat treatment cannot completely remove heat-resistant microorganisms, and repeated heating and cooling methods inevitably destroy vitamins and other nutrients. This embodiment processes honeycomb extracted from spent beehives using freeze-vacuum drying technology under low-temperature conditions, reducing the moisture content to below 2% and stably maintaining low levels of hydroxymethylfurfural (HMF). Low-temperature extraction significantly reduces acidity and bitterness, minimizes off-flavors in the beehives, and enhances the floral and natural aroma of the beehives themselves. Clearly, this invention optimizes common crystallization prevention and sterilization methods in the industry, reducing costs, preserving maximum nutrition and flavor, and improving effectiveness.

Step S30: The crystalline flake-like dried material A is ground into a coarse powder at a grinding speed of 20 to 100 revolutions per minute in a sterile, low-temperature environment. One part of dried material A is then mixed with 0.1 to 3 parts of another extract or freeze-dried material to obtain dried material B.

The aforementioned other extract or freeze-dried product is one or more of monk fruit extract or ginger extract.

In this embodiment, the crystalline flake-like dried material A is ground into a coarse powder at a grinding speed of 20 to 100 revolutions per minute in a sterile, low-temperature environment. This avoids the high temperature that can result from high-speed grinding, which can affect the nutritional active substances and quality.

Process S40: A secondary numerically controlled dynamic vacuum freezing process is performed on dried material B under a vacuum environment at a temperature of 0°C to 15°C and a pressure of less than 80 Pa to reduce the moisture content of dried material B to 0.02% to 9% or less. After ultrasonic sterilization of dried material B with reduced moisture content, it is pulverized at a low speed under a sterile low-temperature environment to obtain honeycomb powder.

In this embodiment, a secondary numerically controlled dynamic vacuum freezing process is performed on dried material B under a vacuum environment with a temperature of 0°C to 15°C and a pressure of less than 80 Pa. The moisture content of dried material B is reduced to 0.02% to 9% or less, and the secondary vacuum freeze-drying process is considered complete.

By ultrasonically sterilizing dried material B with reduced moisture content, it is possible to avoid the impact on nutritional activity and quality caused by high-speed grinding.

Furthermore, in this embodiment, the honeycomb powder is inspected for foreign matter, weighed, and packaged. This embodiment ensures food safety by detecting foreign matter in the honeycomb powder.

Specifically, this embodiment provides a honeycomb extract beverage that, after obtaining the honeycomb powder, is packaged in aluminum foil or capsule form and can be extracted by direct immersion in water or using an extractor. This method offers high convenience for consumers, prevents crystallization, possesses functionality, contains more nutrients than conventionally harvested honey, and provides a richer, more nutritious, and flavorful honeycomb extract beverage.

The advantageous effects of the present invention's method for producing honeycomb powder using spent honeycomb slabs include:
This invention uses spent honeycomb as the main material and utilizes the low temperatures during stepwise freezing and vacuum freeze-drying to reduce the loss of heat-sensitive substances such as polyphenols and vitamins in honeycomb during drying. This prevents the honeycomb from changing in taste and aroma due to high temperatures, which can lead to sourness and bitterness. The low acidity of the honeycomb effectively reduces damage to enamel, allowing you to enjoy honeycomb while also contributing to dental health. It preserves the original flavor to the fullest extent, resulting in a smooth mouthfeel and a clearer flavor. Furthermore, this invention prevents soluble substances in honeycomb from moving to the outside due to internal moisture gradient diffusion, which can cause nutrient loss. The product obtained by this technology exhibits a sponge-like porous structure and has good rehydration properties. Addressing the drawbacks of vacuum freeze-drying, such as long drying time, high energy consumption, and high cost, this invention first crushes the honeycomb, then performs low-temperature pressing and filtration, followed by centrifugation and cold water extraction. By combining this with an efficient and stepwise vacuum freeze-drying method, the filtration speed, filtration rate, and recovery rate are more effectively improved. Using low-temperature extraction technology, honeycomb is slowly extracted with cold water over 6 to 14 hours. The honeycomb is then freeze-dried at -20°C to 20°C to produce a freeze-dried powder, which locks in the honeycomb's natural aroma and nutrients, resulting in a product with the best flavor and nutritional content. Furthermore, the use of low temperatures during step-by-step freezing and vacuum freeze-drying reduces energy consumption and loss, eliminates honey crystallization, and prevents product instability and deterioration due to its ultra-low moisture content. The product's excellent rehydration properties allow the honeycomb to maintain its original flavor and nutrients, enabling direct consumption and long-term storage without deterioration, successfully solving the challenges and obstacles currently facing the industry.

To solve the above technical problems, the present invention also proposes honeycomb powder produced using the honeycomb powder production method utilizing spent honeycomb described in the above embodiment. A detailed explanation is omitted here.

This invention rationally develops and utilizes spent beehive, enhances its secondary value, reduces its impact on the natural ecological environment, promotes the maximization of the benefits of beehive's natural organic resources, and develops natural honeycomb powder that fully utilizes the large amount of health-beneficial components contained in spent beehive through a low-cost, simplified, and convenient manufacturing process. It is also more convenient for people to drink honeycomb water, easier to store and transport, and reduces manufacturing costs and time.

This invention involves mixing honeycomb powder, produced from spent honeycomb, with other materials, stirring, and then molding it through either pre-addition or post-addition processes. This process yields a material product made from honeycomb powder that is beneficial for human nutrient absorption, rich in phenolic compounds and bioactive components, and easy to consume. By recycling discarded honeycomb, this invention provides a sugar material that is even more beneficial to human health.

While preferred embodiments of this invention have been disclosed above, these do not limit the scope of protection of this invention. Modifications of equivalent structures, based on the technical concept of this invention and utilizing the specification and accompanying drawings, or their direct or indirect application in other related technical fields, are included within the scope of patent protection of this invention.

Claims (5)

A method for producing honeycomb powder,
Step S10: A process to produce a honeycomb spleen mixture A using spent honeycomb spleen.
Step S20 involves performing a primary numerically controlled dynamic vacuum freezing process on the honeycomb sap mixture solution A at a temperature of -20°C to 20°C and under a vacuum environment of less than 100 Pa, thereby reducing the water content of the honeycomb sap mixture solution A to 12% or less within 3 to 17 hours to obtain a solid crystalline flake-like dried product A.
Step S30 involves grinding the aforementioned crystalline flake-like dried material A into a coarse powder at a grinding speed of 20 to 100 revolutions per minute in a sterile low-temperature environment, and mixing 1 part of dried material A with 0.1 to 3 parts of another extract or freeze-dried material to obtain dried material B, and
Step S40 involves performing a secondary numerically controlled dynamic vacuum freezing process on the dried material B in a vacuum environment at a temperature of 0°C to 15°C and a pressure of less than 80 Pa to reduce the moisture content of the dried material B to 0.02% to 9% or less, ultrasonically sterilizing the dried material B with reduced moisture content, and then slowly grinding it in a sterile low-temperature environment to obtain a powder, thereby obtaining honeycomb powder.
A method for producing honeycomb powder, characterized by containing [the specified ingredient]. The above step S10, which produces a honeycomb mixture solution A using spent honeycomb,
Step S101: Washing foreign matter from the surface of the spent honeycomb using drinking water.
Step S102: In a room temperature environment, the waste honeycomb, after cleaning off any foreign matter from its surface, is crushed at a rotational speed of 50 to 120 revolutions per minute.
Step S103: Process the honeycomb paste, which has been crushed by a cold pressing method, to obtain honeycomb concentrate, and then filter the honeycomb concentrate to obtain filtered honeycomb concentrate.
Step S104 involves allowing the filtered honeycomb raw material to settle and separating the wax remaining on the surface to obtain honeycomb raw material free of wax, and
A method for producing honeycomb powder according to claim 1, comprising step S105, in which two parts of the wax-free honeycomb raw material, 0.1 to 5.5 parts of indigestible dextrin, and 0.1 to 8.5 parts of room temperature pure water are slowly stirred until completely mixed to obtain a honeycomb mixed solution A. The above step S103 is,
The process includes first performing a coarse filtration of the honeycomb raw material through a 32-60 mesh filter at least once, recovering the honeycomb raw material by mechanical rotation, then slowly stirring while adding 0.2-3 parts of drinking water, performing a fine filtration of a 70-120 mesh filter at least once, and finally obtaining the filtered honeycomb raw material by mechanical rotation.
A method for producing honeycomb powder according to claim 2 . The method for producing honeycomb powder according to claim 1, wherein the other extract or freeze-dried product is one or more of monk fruit extract or ginger extract. A method for producing honeycomb powder according to claim 1, further comprising the step of performing a foreign matter inspection, weighing, and packaging of the honeycomb powder after step S40 .