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1. EP3918925 - ARTIFICIAL HONEY COMPOSITION AND PRODUCTION PROCESS

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Office
European Patent Office
Application Number 20747871
Application Date 31.01.2020
Publication Number 3918925
Publication Date 08.12.2021
Publication Kind A1
IPC
A23L 21/25
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
21Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
20Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
25Honey; Honey substitutes
A23L 33/15
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
15Vitamins
A23L 33/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
16Inorganic salts, minerals or trace elements
A23L 33/21
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
C12P 19/02
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19Preparation of compounds containing saccharide radicals
02Monosaccharides
C13K 3/00
CCHEMISTRY; METALLURGY
13SUGAR INDUSTRY
KSACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- OR POLYSACCHARIDES
3Invert sugar; Separation of glucose or fructose from invert sugar
CPC
A23L 21/27
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
21Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
20Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
25Honey; Honey substitutes
27Honey substitutes
C12P 19/02
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19Preparation of compounds containing saccharide radicals
02Monosaccharides
C13K 3/00
CCHEMISTRY; METALLURGY
13SUGAR INDUSTRY
KSACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
3Invert sugar; Separation of glucose or fructose from invert sugar
A23L 33/15
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
15Vitamins
A23L 33/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
16Inorganic salts, minerals or trace elements
A23L 29/262
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
262Cellulose; Derivatives thereof, e.g. ethers
Applicants NIDUS TEC DESENVOLVIMENTO DE PRODUTOS E PROCESSOS TECNOLOGICOS LTDA
Inventors RISCHBIETER IVO
BIONDO RONALDO
Designated States
Priority Data 102019002150 01.02.2019 BR
Title
(DE) KÜNSTLICHE HONIGZUSAMMENSETZUNG UND HERSTELLUNGSVERFAHREN
(EN) ARTIFICIAL HONEY COMPOSITION AND PRODUCTION PROCESS
(FR) COMPOSITION ET PROCÉDÉ POUR LA PRODUCTION D'UN MIEL ARTIFICIEL
Abstract
(EN) The present invention relates to a production process, composition and use of an artificial honey based on the use of inverted sugar, preferably using the enzyme invertase from yeast, with the addition of nutritive components such that the final syrup has a formulation similar to that of natural honey and can have improved pharmaceutical functions and biological functions, being healthier. The artificial honey of the present invention relates to a product of strictly plant origin, which is produced without the use of animal work or biological materials, and can be commercialized in various sectors, including the vegan sector. More specifically, the artificial honey of the present invention is produced from inverted sucrose, preferably by means of the enzymatic catalysis of VHP/ VVHP/demerara brown sugars rich in minerals, vitamins and natural antioxidants of great pharmacological interest and various types of substances of interest. The artificial honey of the present invention has no chemical substances that are harmful to human health (e.g. pigments, preservatives or other chemical additives) added to it or produced in it, but can be flavored and/or aromatized with artificial honey flavoring, flavoring identical to natural honey and, optionally, natural honey flavoring, and may also contain fiber, vitamin supplements, minerals, vitamins, amino acids, natural extracts, being optionally directly consumed or used for manufacturing other food products.
(FR) La présente invention concerne le procédé de production, la composition et l'utilisation d'un miel artificiel faisant intervenir du sucre inversé, de préférence par utilisation de l'enzyme invertase de levure, comprenant l'addition d'ingrédients nutritifs pour que le sirop final possède une formulation similaire à celle du miel naturel, et pouvant présenter des fonctions pharmaceutiques et des fonctions biologiques améliorées, d'où un bénéfice pour la santé. Le miel artificiel de la présente invention consiste en produit d'origine strictement végétale, produit sans recours au travail ou aux matières biologiques de source animale, et pouvant être commercialisé dans divers secteurs, y compris le secteur végane. Plus particulièrement, il est produit à partir de saccharose inversée, de préférence au moyen d'une catalyse enzymatique de sucres foncés VHP/VVHP/Demerara riches en minéraux, vitamines et antioxydants naturels à haut potentiel pharmacologique et renfermant divers types de substances d'intérêt. Il ne présente aucune addition ou production de substances chimiques nuisibles pour la santé humaine (par ex., pigments, agents de conservation et autres additifs chimiques), et peut être additionné d'exhausteurs de goût et/ou aromatisé avec un arôme artificiel de miel, un arôme identique à l'arôme naturel, et éventuellement un arôme naturel de miel, outre la possibilité de contenir des fibres, un complément de vitamines, des minéraux, des vitamines, des acides aminés, des extraits naturels. Il peut en outre être consommé directement ou utilisé dans la fabrication d'autres produits alimentaires.
Related patent documents
BR102019002150
WO/2020/154788
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US20220151271
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