• 한국식품저장유통학회지
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• 제2권2호
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• pp.293-301
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• 1995

Quality changes of Korean native-bee honey were investigated during processing and preseration at different temperature. There were no changes of HMF(Hydroxy methyl furfural) and proline contents, color and diastase activity in Korean native-bee honey, when the honey separated from honey combs at 20$^{\circ}C$ and 40$^{\circ}C$. However, at 50 and 80$^{\circ}C$, browning of Korean native-bee honey was shown, HMF content was increased rapidly and proline content and diastase activity were decreased. There were no changes of chemical composition in Korean native-bee honey during storage at 4$^{\circ}C$ for 6 months. But color was darken and HMF content was increased slowly in Korean native-bee honey during storage at 20$^{\circ}C$. During storage at 30$^{\circ}C$ and 40$^{\circ}C$, HMF content was increased highly, proline content, diastase activity and total acidity was decreased rapidly. It is recommended that Korean native-bee honey is separated from honey comb and purified at less than 40$^{\circ}C$ and stored at 4$^{\circ}C$ through 20$^{\circ}C$.

• 한국식품조리과학회지
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• 제13권3호
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• pp.356-363
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• 1997

Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.

• 한국축산식품학회지
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• 제37권4호
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• pp.599-605
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• 2017

Korean native honey (KNH) is much more expensive than European honey (EH) in Korea, because KNH is a favored honey which is produced less than EH. Food fraud of KNH has drawn attention of the government office concerned, which is in need of a method to differentiate between KNH and EH which are produced by the Asiatic honeybee, Apis cerana and the European honeybee, Apis mellifera, respectively. A method to discriminate KNH and EH was established by using duplex polymerase chain reaction (PCR) in this study. Immunochromatographic assay (IC) was examined to analyze the duplex PCR product. The DNA sequences of primers for the duplex PCR were determined by comparing cytochrome C oxidase genes of the two honey bee species. Chelex resin method was more efficient in extracting genomic DNA from honey than the other two procedures of commercial kits. The duplex PCR amplifying DNA of 133 bp were more sensitive than that amplifying DNA of 206 bp in detecting EH in the honey mixture of KNH and EH. Agarose gel electrophoresis and IC detected the DNA of 133 bp at the ratios of down to 1% and 5% EH in the honey mixture, respectively and also revealed that several KNH products distributed by internet shopping sites were actually EH. In conclusion, the duplex PCR with subsequent IC could also discriminate between KNH and EH and save time and labor.

• 한국축산식품학회지
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• 제40권2호
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• pp.221-230
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• 2020

The aim of this study was to evaluate the antioxidant and antibacterial activity of Hovenia (Hovenia dulcis) monofloral honey produced in Korea. To produce Hovenia monofloral honey, Hovenia trees were surrounded by a net house, and honeybees were breed there over a 20-day period. Hovenia monofloral honey contained more than 95% of Hovenia pollen and showed physicochemical properties in agreement with the international honey standard (Codex). The total phenolic and flavonoid contents of Hovenia monofloral honey ranged from a 24.82-27.00 mg gallic acid equivalent/100 g honey and a 0.41-0.46 mg quercetin equivalent/100 g honey, respectively. In addition, to evaluate the functional properties of Hovenia monofloral honey, the antioxidant activity of Hovenia monofloral honey was estimated by using the 1,1-diphenyl-2-picrylhydrazyl radical and the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay. Furthermore, Hovenia monofloral honey showed an antibacterial activity against foodborne gram positive (Listeria monocytogenes and Staphylococcus aureus) and gram negative bacteria (Salmonella Typhimurium and Escherichia coli O157:H7).

• 한국식품저장유통학회지
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• 제30권4호
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• pp.589-601
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• 2023

Malaysian honey is rich in nutrients and bioactive compounds, which can be a healthy alternative to refined sugar in food production. However, liquid honey's viscous and sticky nature makes it unpreferable in industrial handling. This study, an atomization system coupled with vacuum drying to produce honey powders to overcome the problem. Three types of Malaysian honey, namely Acacia, Gelam, and Tualang, were encapsulated in Ca-alginate gel beads using the atomization system. The density viscosity, and surface tension of the honey-alginate solutions were measured, and the concentration of honey and alginate influenced the physical properties of the solutions. Honey-encapsulated gel beads in the size range of 2.16-2.92 mm were produced using the atomization system with the air-liquid mass flow rate ratios of 0.22-0.31, Weber number (We) of 112-545, and Ohnersorges number (Oh) of 0.35-10.46. Gel bead diameter can be predicted using a simple mathematical model. After vacuum drying, the honey gel powder produced was in the size range of 1.50-1.79 mm. Results showed that honey gel powders with good encapsulation efficiency and high honey loading could be produced using the atomization system and vacuum drying.

• 한국식생활문화학회지
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• 제21권6호
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• 한국식품영양과학회지
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• 제20권1호
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• pp.52-58
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• 1991

Physico-chemical properties including the composition of organic acids and fatty acids in native bee-honey and foreign bee-honey harvested in Kangwon area were studied with the emphasis on the honey which was collected form wild flowers nd mixed flowers sources for honey nectars. the major organic acids were considered as acetic acid formic acid and valeric acid in volatile acids and gluconic acid maleic acid malic acid quinic acid and citric acid in non-volatile fraction in both of native bee-honey and foreigr bee-honey. Some naturally occuring fatty acids({{{{ { C}_14{ } }}}}-{{{{ {C }_{20 } }}}}) were observed with the principal fatty acids of myristic aicd linolenic acid and palmitic acid and palmitic acid in the various honey, The characteristics of moisture content pH viscosity free acidity lactone and total acidity were also analyzed and discussed.

• 한국식품영양과학회지
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• 제25권4호
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• pp.672-679
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• 1996

토종꿀파 양봉꿀의 이화학적 특성을 비교, 분석하였고 벌꿀에 함유되 어 있는 무기성분 중 K/Na ratio를 이용하여 토종꿀의 판별가능성을 고찰하였다. 벌꿀의 이화학적 특성을 살펴 본 결과, 토종꿀과 양봉꿀의 일반성분 중에서 가장 차이가 두드러진 항목이 회분과 조 단백질이었는데 토종꿀의 함량은 평균 0.31% 및 0.28%, 양봉꿀의 평균 함량은 0.11%및 0.13%로서 토종꿀이 휠씬 높게 나타났다. 벌꿀 중의 proline과 diastase activity는 토종꿀이 평균 13.6mg%, 31.7unit, 양봉꿀은 평균 16.4mg%, 17.0unit로서 proline 함랑은 양봉꿀이 높았으며, diastase activity는 토종꿀이 더 높았다. 무기성분은 토종꿀이 양봉꿀에 비해 월등히 많이 함유하고 있는 성분이 었는데, 주요 무기성 분은 Ca, Mg, Na, K, Cl 등으로 토종꿀에서는 K가 가장 높은 함량을 보인 반면 양봉꿀에서는 Cl이 가장 높은 함량을 보였다. 본 실험에서 분석하였던 무기성분 중 K와 Na의 조성비를 이용하였더니 토종꿀과 양봉꿀의 특성이 분명하게 구분되었다. 토종꿀의 K/Na ratio는 실험 에 사용하였던 6점 모두 10 이상으로 나타난 반면 양봉꿀은 3점 모두 1.5 이하로 나타나 토종꿀을 판별할 수 있는 하나의 지표로서의 가능성이 있는 것으로 판단되었다.

• 대한약침학회지
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• 제23권4호
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• pp.194-200
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• 2020

Objectives: In this study, the content of the honey produced by the flora of Turkey', physical, chemical and biological research aimed at active properties. Methods: Searched the database EMBASE/Pubmed and Turkish Medicine Index research article about Turkiye honeys' specialities. Results: Different botanical sources were caused, different kinds of chemical compositions of the honeys. The amount of HMF, pH, moisture, and acidity are the chemical qulity criteria of the honey. Carbohydrates are seem the most important components of honey. The glycemic index of the consumed honey is important. Turkiye's honey quality seems apropiate for using apitherapy. Conclusion: Honey is the most important product of beekeeping all over the world in terms of economy and health. Manufacturers of honey should be careful while producing honey. They should be avoided unhealty situations and they should be obey the rules. These rules are the basis for protecting our health by consuming bee products.

• 식품과학과 산업
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• 제55권2호
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• pp.166-175
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• 2022

Current food system has developed with the agricultural innovation to feed the increasing population of the world, but with high costs such as environmental contamination and inequality with low sustainability. Human has developed long history of mutualistic interaction with honey bee. This manuscript describes the multi-functionality of honey bee for food production. Firstly honey bee produces honey, bee pollen, royal jelly and propolis which are rich in functionality. Second honey bee serves as the main pollinator for crop production which is worth for 28% of total crop production values in Korea. Lastly honey bee can be an alternative meat produciton system with lower energy, carbon costs but higher nutritional security. This manuscript described those parts and discussed the multi-functionality of honey bees for eco-friendly food security pursuing lowered environmental cost and carbon-zero strategies in the climate change era.