Non-cooked nutritional honey composition

Abstract

A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional values and flavour of natural honey. During the process, an additional flavour may be added, comprising of additives, natural flavour, artificial flavour and nature identical flavour for example being selected of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavor to the Honey.

1 - 17 . (canceled) 
     
     
         18 . A non-cooked nutritional honey chewable composition comprising:
 on average 5-15% water, 95-85% non-degraded carbohydrates and trace amounts of the non-degraded amino acids, vitamins, minerals, proteins, hormones, organic acids, and anti-microbial compounds present in natural honey.   
     
     
         19 . The non-cooked nutritional honey composition of  claim 18 , wherein the composition comprises on average 11-15% water, 85-89% non-degraded carbohydrates and trace amounts of the non-degraded amino acids, vitamins, minerals, proteins, hormones, organic acids, and anti-microbial compounds present in natural honey. 
     
     
         20 . The non-cooked nutritional honey composition of  claim 18 , wherein the composition comprises on average 8-10% water, 90-92% non-degraded carbohydrates and trace amounts of the non-degraded amino acids, vitamins, minerals, proteins, hormones, organic acids, and anti-microbial compounds present in natural honey. 
     
     
         21 . The non-cooked nutritional honey composition of  claim 18 , wherein the composition further comprises flavour, said flavour being selected of additives, natural flavours, artificial flavours and nature identical flavours of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavour. 
     
     
         22 . The non-cooked nutritional honey composition of  claim 19 , wherein the composition further comprises flavour, said flavour being selected of additives, natural flavours, artificial flavours and nature identical flavours of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavour. 
     
     
         23 . The non-cooked nutritional honey composition of  claim 20 , wherein the composition further comprises flavour, said flavour being selected of additives, natural flavours, artificial flavours and nature identical flavours of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavour. 
     
     
         24 . The non-cooked nutritional honey composition of  claim 18 , wherein said composition is adapted to be transformed in chew bars. 
     
     
         25 . The non-cooked nutritional honey composition of  claim 19 , wherein said composition is adapted to be transformed in chew bars. 
     
     
         26 . The non-cooked nutritional honey composition of  claim 20 , wherein said composition is adapted to be transformed in chew bars. 
     
     
         27 . A non-cooked nutritional honey composition prepared by a process comprising of a plurality of repetitions of the following sequence of steps:
 a) providing a starting material comprising of raw honey with 19% water content,   b) preheating the honey in an indirectly heated double jacketed balance tank and homogenizing the honey with a stirrer to obtain honey of uniform consistency with viscosity levels suitable for making the honey pumpable, the differential temperatures between inlet and outlet hot water used to indirectly heat the honey showing more than a 7° C. decrease;   c) passing the honey through a sparkler filter with a 550 micron bed to give honey sparkling clarity;   d) pumping the honey to a feeder tank;   e) pumping the honey to a honey thin film evaporator, which works at a reduced pressure set to approximately 650 mm Hg, at a strictly controlled flow rate that ensures a desired heat transfer rate, this step reducing water content of honey by no more than 2%, the cooling water of the evaporator being maintained at 20-22° C. and 2 kg of pressure, the differential temperatures between outlet and inlet cold water used to condensate the evaporated moisture showing a minimum increase of 5° C.;   f) checking at intervals of 5 minutes maximum the moisture content of honey going into the evaporator and the moisture content of honey coming out of the evaporator in order to check that no more than said 2% moisture is being extracted from honey in said step d), and checking continuously that honey temperature never exceeds 60° C.;   g) recycling the honey coming out of a discharge pump from said evaporator to perform a subsequent sequence of steps b) to e),   wherein the process is ended when the water content of honey reaches a predetermined value; and wherein, the composition comprises on average 5-15% water, 95-85% non-degraded carbohydrates and trace amounts of the non-degraded amino acids, vitamins, minerals, proteins, hormones, organic acids, and anti-microbial compounds present in natural honey.