Created page with "===ミツバチによる形成=== ハチミツは、蜜や甘露を集めたミツバチによって生産される。ミツバチはハチミツの糖分を重宝しており、これを消費して一般的な代謝活動、特に採餌中の飛翔筋の活動を支え、幼虫の餌としている。この目的のために、ミツバチは通常の採餌中や、:e..."
Created page with "仏教では、ハチミツはインドとバングラデシュで祝われる''マドゥ・プルニマ''の祭りで重要な役割を果たす。この日は、ブッダが荒野に退いて弟子たちの間で平和を築いたことを記念する日である。伝説によると、彼がそこにいる間、サルが彼に食べるためのハチミツを持ってきたという。マドゥ・プ..."
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After leaving the hive, a foraging bee collects sugar-rich nectar or honeydew. Nectar from the flower generally has a water content of 70 to 80% and is much less viscous than finished honey, which usually has a water content around 18%. The water content of honeydew from aphids and other [[Insect|true bugs]] is generally very close to the sap on which those insects feed and is usually somewhat more dilute than nectar. One source describes the water content of honeydew as around 89%. Whether it is feeding on nectar or honeydew, the bee sucks these runny fluids through its [[proboscis]], which delivers the liquid to the bee's honey stomach or "honey crop". This cavity lies just above its food stomach, the latter of which digests pollen and sugars consumed by an individual honey bee for its own nourishment.
In ''[[Western honey bee|Apis mellifera]]'', the honey stomach holds about 40 mg of liquid. This is about half the weight of an unladen bee. Collecting this quantity in nectar can require visits to more than a thousand flowers. When nectar is plentiful, it can take a bee more than an hour of ceaseless work to collect enough nectar to fill its honey crop. [[Saliva]]ry enzymes and proteins from the bee's [[Insect mouthparts#Hypopharynx|hypopharyngeal gland]] are secreted into the nectar once it is in the bee's honey stomach. These [[Digestive enzyme|substances]] begin [[Hydrolysis|cleaving]] [[Sugar|complex sugars]] like [[sucrose]] and [[starch]]es into simpler sugars such as [[glucose]] and [[fructose]]. This process slightly raises the water content and the acidity of the partially digested nectar.
Once filled, the forager bees return to the hive. There they regurgitate and transfer nectar to hive bees. Once it is in their own honey stomachs, the hive bees regurgitate the nectar, repeatedly forming bubbles between their [[Mandible (insect mouthpart)|mandibles]], speeding its digestion and concentration. These bubbles create a large surface area per volume and by this means the bees evaporate a portion of the nectar's water into the warm air of the hive.
Hive bees form honey-processing groups. These groups work in relay, with one bee subjecting the processed nectar to bubbling and then passing the refined liquid on to others. It can take as long as 20 minutes of continuous regurgitation, digestion and evaporation until the product reaches storage quality. The new honey is then placed in honeycomb cells, which are left uncapped. This honey still has a very high water content, up to 70%, depending on the concentration of nectar gathered. At this stage of its refinement the water content of the honey is high enough that ubiquitous [[yeast]] [[spore]]s can [[Asexual reproduction|reproduce]] in it, a process which, if left unchecked, would rapidly [[Fermentation|consume]] the new honey's sugars. To combat this, bees use an ability rare among insects: the [[Endogeny (biology)|endogenous]] generation of heat.
Bees are among the few insects that can create large amounts of body heat. They use this ability to produce a constant ambient temperature in their hives. Hive temperatures are usually around {{convert|35|C|F}} in the honey-storage areas. This temperature is regulated either by generating heat with their bodies or removing it through water evaporation. The evaporation removes water from the stored honey, drawing heat from the colony. The bees use their wings to govern hive cooling. Coordinated wing beating moves air across the wet honey, drawing out water and heat. Ventilation of the hive eventually expels both excess water and heat into the outside world.
The process of evaporating continues until the honey reaches its final water content of between 15.5% to 18%. This concentrates the sugars far beyond the [[Solubility#Factors affecting solubility|saturation point]] of water, which is to say there is far more sugar dissolved in what little water remains in honey than ever could be dissolved in an equivalent volume of water. Honey, even at hive temperatures, is therefore a [[Supercooling|supercooled]] solution of various sugars in water. These concentrations of sugar can only be achieved near room temperature by evaporation of a less concentrated solution, in this case nectar. For [[Osmotic pressure|osmotic reasons]] such high concentrations of sugar are extremely unfavorable to microbiological reproduction and all [[fermentation (food)|fermentation]] is consequently halted. The bees then cap the cells of finished honey with wax. This seals them from contamination and prevents further evaporation.
So long as its water concentration does not rise much above 18%, honey has an indefinite shelf life, both within the hive and after its removal by a [[beekeeper]].
Honey bees are not the only [[Eusociality|eusocial insects]] to produce honey. All non-parasitic [[bumblebee]]s and [[stingless bee]]s produce honey. Some wasp species, such as ''[[Brachygastra lecheguana]]'' and ''[[Brachygastra mellifica]],'' found in South and Central America, are known to feed on nectar and produce honey. Other wasps, such as ''[[Polistes versicolor]]'', also consume honey. In the middle of their life cycles they alternate between feeding on protein-rich pollen and feeding on honey, which is a far [[Energy density|denser]] source of [[food energy]].
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===人間の介入===
=== Human intervention ===
人間は、ミツバチの分蜂段階を利用して、いくつかのミツバチ種を[[:en:Domestication|半家畜化]]してきた。分蜂とは、コロニーの現在の巣に拡張する余地がなくなったときに、新しいコロニーを確立する手段である。古い女王は新しい女王に育つ卵を産み、その後、コロニーの半分もの数を率いて新しい巣の場所へ向かう。ミツバチは通常、この目的のために送り出された偵察バチが別の巣に適した場所を発見する前に分蜂する。そのような場所が見つかるまで、分蜂群はしばしば以前の巣の近く、多くは木の枝から固まっているだけである。これらの分蜂群は通常おとなしく、人間による輸送に適している。商業用の[[:en:Langstroth hive|ラングストロフ式巣箱]]のような適切な営巣場所が提供されると、分蜂群は人工的な環境でも容易に新しいコロニーを形成する。これらの半家畜化されたコロニーは、その後、養蜂やメリポニカルチャーを行う人間によって世話される。捕獲されたミツバチは、受粉媒介者が高く評価される果樹園などの農業環境で採餌を促されることが多い。ミツバチが生産するハチミツ、[[Bee pollen/ja|花粉]]、[[Beeswax/ja|蜜蝋]]、[[Plant defense against herbivory/ja|樹脂]]はすべて、様々な用途のために人間によって収穫される。
Human beings have [[Domestication|semi-domesticated]] several species of honey bee by taking advantage of their swarming stage. Swarming is the means by which new colonies are established when there is no longer space for expansion in the colony's present hive. The old queen lays eggs that will develop into new queens and then leads as many as half the colony to a site for a new hive. Bees generally swarm before a suitable location for another hive has been discovered by scouts sent out for this purpose. Until such a location is found the swarm will simply conglomerate near the former hive, often from tree branches. These swarms are unusually docile and amenable to transport by humans. When provided with a suitable nesting site, such as a commercial [[Langstroth hive]], the swarm will readily form a new colony in artificial surroundings. These semi-domesticated colonies are then looked after by humans practicing apiculture or meliponiculture. Captured bees are encouraged to forage, often in agricultural settings such as orchards, where pollinators are highly valued. The honey, [[Bee pollen|pollen]], [[Beeswax|wax]] and [[Plant defense against herbivory|resins]] the bees produce are all harvested by humans for a variety of uses.
The term "semi-domesticated" is preferred because all bee colonies, even those in very large agricultural apiculture operations, readily leave the protection of humans in swarms that can establish successful wild colonies. Much of the effort in commercial beekeeping is dedicated to persuading a hive that is ready to swarm to produce more honeycomb in its present location. This is usually done by adding more space to the colony with ''[[honey super]]s'', empty boxes placed on top of an existing colony. The bees can then usually be enticed to develop this empty space instead of dividing their colony through swarming.
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==生産{{Anchor|Production}}==
== Production ==
===採取===
=== Collection ===
[[File:Sealed Honey in frame.JPG|thumb|蜜が密閉された巣枠]]
[[File:Sealed Honey in frame.JPG|thumb|Sealed frame of honey]]
Honey is collected from wild bee colonies or from domesticated beehives. On average, a hive will produce about {{convert|65|lb|kg|order=flip}} of honey per year. Wild bee nests are sometimes located by following a [[honeyguide]] bird.
To safely collect honey from a hive, beekeepers typically pacify the bees using a [[bee smoker]]. The smoke triggers a feeding instinct (an attempt to save the resources of the hive from a possible fire), making them less aggressive, and obscures the pheromones the bees use to communicate. The honeycomb is removed from the hive and the honey may be extracted from it either by crushing or by using a [[honey extractor]]. The honey is then usually filtered to remove beeswax and other debris.
Before the invention of removable frames, bee colonies were often sacrificed to conduct the harvest. The harvester would take all the available honey and replace the entire colony the next spring. Since the invention of removable frames, the principles of husbandry led most beekeepers to ensure that their bees have enough stores to survive the winter, either by leaving some honey in the beehive or by providing the colony with a honey substitute such as sugar water or crystalline sugar (often in the form of a "candyboard"). The amount of food necessary to survive the winter depends on the variety of bees and on the length and severity of local winters.
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多くの動物種が野生または家畜のハチミツ源に引き寄せられる。
Many animal species are attracted to wild or domestic sources of honey.
Because of its composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for centuries. (However, no edible honey has been found in Egyptian tombs; all such cases have been proven to be other substances or only chemical traces.) The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its [[hydrophilic]] properties pull moisture into the honey, eventually diluting it to the point that fermentation can begin.
The long [[shelf life]] of honey is attributed to an [[enzyme]] found in the stomach of bees. The bees mix [[glucose oxidase]] with expelled nectar they previously consumed, creating two [[byproduct]]s – [[gluconic acid]] and [[hydrogen peroxide]], which are partially responsible for honey acidity and suppression of bacterial growth.
Honey is sometimes [[Adulterant|adulterated]] by the addition of other sugars, syrups, or compounds to change its flavor or viscosity, reduce cost, or increase the fructose content to inhibit [[crystallization]]. Honey has been adulterated since ancient times, when honey was sometimes blended with plant syrups such as [[Maple syrup|maple]], [[Birch syrup|birch]], or [[Sorghum syrup|sorghum]] and sold to customers as pure honey. Sometimes crystallized honey was mixed with flour or other fillers, hiding the adulteration from buyers until the honey was liquefied. In modern times, the most common adulterant became clear, almost-flavorless corn syrup; the adulterated mixture can be very difficult to distinguish from pure honey.
According to the [[Codex Alimentarius]] of the United Nations, any product labeled as "honey" or "pure honey" must not be adulterated, although labeling laws differ between countries. In the United States, according to the National Honey Board, "Ensuring honey authenticity is one of the great challenges facing the honey industry today. Over the past half century, a number of honey testing methods have been developed to detect food fraud. To date, there is no single universal analytical method available which is capable of detecting all types of adulteration with adequate sensitivity."
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[[:en:Isotope ratio mass spectrometry|同位体比質量分析法]]は、炭素の[[:en:isotopic signature|同位体署名]]によって[[corn syrup/ja|コーンシロップ]]や[[cane sugar/ja|サトウキビ糖]]の添加を検出するために使用できる。トウモロコシやサトウキビ（ミツバチが利用する植物とは異なり[[C4 carbon fixation/ja|C4植物]]であり、主に[[C3 carbon fixation/ja|C3植物]]である[[sugar beet/ja|テンサイ]]も）に由来する糖の添加は、ハチミツ中に存在する糖の同位体比を歪めるが、タンパク質の同位体比には影響しない。混和されていないハチミツでは、糖とタンパク質の炭素同位体比は一致するはずである。7%という低い添加レベルでも検出が可能である。
[[Isotope ratio mass spectrometry]] can be used to detect addition of [[corn syrup]] and [[cane sugar]] by the carbon [[isotopic signature]]. Addition of sugars originating from corn or sugar cane ([[C4 carbon fixation|C4 plants]], unlike the plants used by bees, and also [[sugar beet]], which are predominantly [[C3 carbon fixation|C3 plants]]) skews the isotopic ratio of sugars present in honey, but does not influence the isotopic ratio of proteins. In an unadulterated honey, the carbon isotopic ratios of sugars and proteins should match. Levels as low as 7% of addition can be detected.
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===生産===
===Production ===
{| class="wikitable floatright"
{| class="wikitable floatright"
|+ ハチミツ生産量 <br>{{small|2023年、トン}}
|+ Honey production <br>{{small|2023, tonnes}}
|-
|-
|{{CHN}} ||463,500
|{{CHN}} ||463,500
Line 134:
Line 93:
|{{USA}} ||62,855
|{{USA}} ||62,855
|-
|-
|'''World''' ||'''1,893,805'''
|'''世界''' ||'''1,893,805'''
|-
|-
|colspan=2|{{small|Source: [[FAOSTAT]] of the [[United Nations]]}}
In 2023, world production of honey was 1.9{{nbsp}}million [[tonne]]s, led by China with 24% of the total, and [[Turkey]], [[Ethiopia]], and [[Iran]] as secondary producers (table).
Over its history as a food, the main uses of honey are in cooking, baking, desserts, as a spread on bread, as an addition to various beverages such as tea, and as a sweetener in some commercial beverages.
Due to its energy density, honey is an important food for virtually all [[hunter-gatherer]] cultures in warm climates, with the [[Hadza people]] ranking honey as their favorite food. [[Honey hunting|Honey hunters]] in Africa have a [[Mutualism (biology)|mutualistic]] relationship with certain species of [[honeyguide]] birds.
Possibly the world's oldest [[fermented beverage]], dating from 9,000 years ago, [[mead]] ("honey wine") is the alcoholic product made by adding [[yeast]] to honey-water [[must]] and fermenting it for weeks or months. The yeast ''[[Saccharomyces cerevisiae]]'' is commonly used in modern mead production.
Mead varieties include drinks called [[metheglin]] (with spices or herbs), [[melomel]] (with fruit juices, such as grape, specifically called [[pyment]]), [[hippocras]] (with [[cinnamon]]), and sack mead (high concentration of honey), many of which have been developed as commercial products numbering in the hundreds in the United States. Honey is also used to make mead [[beer]], called "braggot".
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==物理的および化学的特性{{Anchor|Physical and chemical properties}}==
== Physical and chemical properties ==
[[File:Crystallized honey with close-up.jpg|thumb|結晶化したハチミツ：挿入図はハチミツの拡大図で、果糖混合物中の個々のブドウ糖の粒が見える。]]
[[File:Crystallized honey with close-up.jpg|thumb|Crystallized honey: The inset shows a close-up of the honey, showing the individual glucose grains in the fructose mixture.]]
The physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a [[supersaturation|supersaturated]] liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a [[supercooling|supercooled]] liquid, in which the glucose precipitates into solid granules. This forms a semisolid solution of [[precipitation (chemistry)|precipitated]] glucose [[crystal]]s in a solution of fructose and other ingredients.
The melting point of crystallized honey is between {{convert|40|and|50|C|F}}, depending on its composition. Below this temperature, honey can be either in a [[metastable]] state, meaning that it will not crystallize until a [[seed crystal]] is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously. The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as [[brassica]] honey, crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or [[Tupelo (tree)|tupelo]] honey, do not crystallize. Some types of honey may produce few but very large crystals, while others produce many small crystals.
Crystallization is also affected by water content, because a high percentage of water inhibits crystallization, as does a high [[dextrin]] content. Temperature also affects the rate of crystallization, with the fastest growth occurring between {{convert|13|and|17|C|F}}. Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking, or agitating, rather than if left at rest. However, the [[nucleation]] of microscopic seed-crystals is greatest between {{convert|5|and|8|C|F}}. Therefore, larger but fewer crystals tend to form at higher temperatures, while smaller but more-numerous crystals usually form at lower temperatures. Below 5 °C, the honey will not crystallize, thus the original texture and flavor can be preserved indefinitely.
Honey is a supercooled liquid when stored below its melting point, as is normal. At very low temperatures, honey does not freeze solid; rather its viscosity increases. Like most [[viscous liquid]]s, the honey becomes thick and sluggish with decreasing temperature. At {{convert|-20|C|F}}, honey may appear or even feel solid, but it continues to flow at very low rates. Honey has a [[glass transition]] between {{convert|-42|and|-51|C|F}}. Below this temperature, honey enters a [[glass]]y state and becomes an [[amorphous solid]] (noncrystalline).
[[File:Honey-miel.jpg|thumb|right|Pouring raw honey. The sheet-like appearance of the flow is the result of high viscosity and low surface tension, contributing to the stickiness of honey.]]
The [[viscosity]] of honey is affected greatly by both temperature and water content. The higher the water percentage, the more easily honey [[Fluid dynamics|flows]]. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of most types of honey also has little effect on viscosity. At {{convert|25|C|F}}, honey with 14% water content generally has a viscosity around 400 [[Poise (unit)|poise]], while a honey containing 20% water has a viscosity around 20 poise. Viscosity increases very slowly with moderate cooling; a honey containing 16% water, at {{convert|70|C|F}}, has a viscosity around 2 poise, while at {{convert|30|C|F}}, the viscosity is around 70 poise. With further cooling, the increase in viscosity is more rapid, reaching 600 poise at around {{convert|14|C|F}}. However, while honey is viscous, it has low [[surface tension]] of 50–60 mJ/m<sup>2</sup>, making its [[wettability]] similar to water, [[glycerin]], or most other liquids. The high viscosity and wettability of honey cause [[Adhesion|stickiness]], which is a time-dependent process in supercooled liquids between the glass-transition temperature (T<sub>g</sub>) and the crystalline-melting temperature.
Most types of honey are [[Newtonian liquid]]s, but a few types have [[Non-Newtonian fluid|non-Newtonian]] viscous properties. Honeys from [[Calluna vulgaris|heather]] or [[mānuka]] display [[thixotropic]] properties. These types of honey enter a gel-like state when motionless, but liquefy when stirred.
Because honey contains [[electrolyte]]s, in the form of acids and minerals, it exhibits varying degrees of [[electrical conductivity]]. Measurements of the electrical conductivity are used to determine the quality of honey in terms of [[Ash (analytical chemistry)|ash]] content.
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ハチミツが光に与える影響は、その種類と品質を判断するのに役立つ。水分含有量の変化は[[:en:refractive index|屈折率]]を変化させる。水分含有量は[[:en:refractometer|屈折計]]で簡単に測定できる。通常、ハチミツの屈折率は、水分含有量13%で1.504から25%で1.474の範囲である。ハチミツは[[:en:polarized light|偏光]]にも影響を与え、偏光面を回転させる。果糖は負の回転を与え、ブドウ糖は正の回転を与える。全体の回転は混合比を測定するために使用できる。ハチミツの色は一般的に淡黄色から濃い茶色であるが、糖源によっては他の色も生じることがある。例えば、[[Kudzu/ja|クズ]]（''[[:en:Pueraria montana var. lobata|Pueraria montana'' var. ''lobata]]''）の花から採蜜するミツバチの群れは、赤から紫の色に変化するハチミツを生産する。
The effect honey has on light is useful for determining the type and quality. Variations in its water content alter its [[refractive index]]. Water content can easily be measured with a [[refractometer]]. Typically, the refractive index for honey ranges from 1.504 at 13% water content to 1.474 at 25%. Honey also has an effect on [[polarized light]], in that it rotates the polarization plane. The fructose gives a negative rotation, while the glucose gives a positive one. The overall rotation can be used to measure the ratio of the mixture. Honey is generally pale yellow and dark brown in color, but other colors can occur, depending on the sugar source. Bee colonies that forage on [[Kudzu]] ([[Pueraria montana var. lobata|''Pueraria montana'' var. ''lobata'']]) flowers, for example, produce honey that varies in color from red to purple.
Honey has the ability to absorb moisture directly from the air, a phenomenon called [[hygroscopy]]. The amount of water the honey absorbs is dependent on the relative humidity of the air. Because honey contains yeast, this hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation, which usually begins if the honey's water content rises much above 25%. Honey tends to absorb more water in this manner than the individual sugars allow on their own, which may be due to other ingredients it contains.
Fermentation of honey usually occurs after crystallization, because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often [[pasteurized]], to kill any yeast, by heating it above {{convert|70|C|F}}.
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=== 熱特性 ===
=== Thermal characteristics ===
[[File:Creamed honey Maillard reaction after aging.jpg|thumb|クリームハチミツ：左のハチミツは新鮮なもので、右のハチミツは室温で2年間熟成させたものである。メイラード反応により、熟成されたハチミツの色と風味にかなりの違いが生じるが、食用可能である。]]
[[File:Creamed honey Maillard reaction after aging.jpg|thumb|Creamed honey: the honey on the left is fresh, and the honey on the right has been aged at room temperature for two years. The Maillard reaction produces considerable differences in the color and flavor of the aged honey, which remains edible.]]
Like all sugar compounds, honey [[caramelize]]s if heated sufficiently, becoming darker in color, and eventually burns. However, honey contains fructose, which caramelizes at lower temperatures than glucose. The temperature at which caramelization begins varies, depending on the composition, but is typically between {{convert|70|and|110|C|F}}. Honey also contains acids, which act as [[catalyst]]s for caramelization. The specific types of acids and their amounts play a primary role in determining the exact temperature. Of these acids, the amino acids, which occur in very small amounts, play an important role in the darkening of honey. The amino acids form darkened compounds called [[melanoidin]]s, during a [[Maillard reaction]]. The Maillard reaction occurs slowly at room temperature, taking from a few to several months to show visible darkening, but speeds up dramatically with increasing temperatures. However, the reaction can also be slowed by storing the honey at colder temperatures.
Unlike many other liquids, honey has very poor [[thermal conductivity]] of 0.5 W/(m⋅K) at 13% water content (compared to 401 W/(m⋅K) of [[copper]]), taking a long time to reach [[thermal equilibrium]]. Due to its high [[kinematic viscosity]] honey does not transfer heat through momentum diffusion ([[convection]]) but rather through [[Heat conduction|thermal diffusion]] (more like a solid), so melting crystallized honey can easily result in localized caramelization if the heat source is too hot or not evenly distributed. However, honey takes substantially longer to liquefy when just above the melting point than at elevated temperatures. Melting {{Cvt|20|kg}} of crystallized honey at {{convert|40|C|F}} can take up to 24 hours, while {{Cvt|50|kg}} may take twice as long. These times can be cut nearly in half by heating at {{convert|50|C|F}}; however, many of the minor substances in honey can be affected greatly by heating, changing the flavor, aroma, or other properties, so heating is usually done at the lowest temperature and for the shortest time possible.
The average [[pH]] of honey is 3.9, but can range from 3.4 to 6.1. Honey contains many kinds of acids, both [[organic acid|organic]] and [[amino acid|amino]]. However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be [[aromaticity|aromatic]] or [[Aliphatic compound#Aliphatic acids|aliphatic]] (nonaromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients.
Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture, with [[gluconic acid]] formed by the actions of [[glucose oxidase]] as the most prevalent. Minor amounts of other organic acids are present, consisting of [[formic acid|formic]], [[acetic acid|acetic]], [[butyric acid|butyric]], [[citric acid|citric]], [[lactic acid|lactic]], [[malic acid|malic]], [[pyroglutamic acid|pyroglutamic]], [[propionic acid|propionic]], [[valeric acid|valeric]], [[capronic acid|capronic]], [[palmitic acid|palmitic]], and [[succinic acid|succinic]], among many others.
Individual honeys from different plant sources contain over 100 [[volatile organic compound]]s (VOCs), which play a primary role in determining honey [[Flavor (taste)|flavors]] and [[odor|aromas]].VOCs are carbon-based compounds that readily [[vaporization|vaporize]] into the air, providing aroma, including the scents of flowers, essential oils, or ripening fruit. The typical chemical families of VOCs found in honey include [[hydrocarbon]]s, [[aldehyde]]s, [[Alcohol (chemistry)|alcohols]], [[ketone]]s, [[ester]]s, [[acid]]s, [[benzene]]s, [[furan]]s, [[pyran]]s, [[norisoprenoid]]s, and [[terpene]]s, among many others and their derivatives. The specific VOCs and their amounts vary considerably between different types of honey obtained by bees foraging on different plant sources. By example, when comparing the mixture of VOCs in different honeys in one review, [[longan]] honey had a higher amount of volatiles (48 VOCs), while [[sunflower]] honey had the lowest number of volatiles (8 VOCs).
VOCs are primarily introduced into the honey from the nectar, where they are excreted by the flowers imparting individual scents. The specific types and concentrations of certain VOCs can be used to determine the type of flora used to produce monofloral honeys. The specific geography, soil composition and acidity used to grow the flora also have an effect on honey aroma properties, such as a "fruity" or "grassy" aroma from longan honey, or a "waxy" aroma from sunflower honey. Dominant VOCs in one study were [[linalool]] [[oxide]], trans-linalool oxide, 2-[[phenylacetaldehyde]], [[benzyl]] [[ethanol]], [[isophorone]], and [[methyl]] [[nonanoate]].
VOCs can also be introduced from the bodies of the bees, be produced by the enzymatic actions of digestion, or from chemical reactions that occur between different substances within the honey during storage, and therefore may change, increase, or decrease over long periods of time. VOCs may be produced, altered, or greatly affected by temperature and processing. Some VOCs are heat labile, and are destroyed at elevated temperatures, while others can be created during non-enzymatic reactions, such as the [[Maillard reaction]]. VOCs are responsible for nearly all of the aroma produced by a honey, which may be described as "sweet", "flowery", "citrus", "almond" or "rancid", among other terms. In addition, VOCs play a large role in determining the specific flavor of the honey, both through the aromas and flavor. VOCs from honeys in different geographic regions can be used as floral markers of those regions, and as markers of the bees that foraged the nectars.
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==分類{{Anchor|Classification}}==
== Classification ==
ハチミツは、その供給源（花の蜜か否か）によって分類され、包装や加工方法に応じて区分される。地域ハチミツも識別される。米国では、ハチミツは[[:en:United States Department of Agriculture|米国農務省（USDA）]]の基準に基づいて色と光学密度で等級付けされ、「水のように白い」ハチミツの0から「濃い琥珀色」のハチミツの114を超えるまでのプファンドスケール
Honey is classified by its source (floral or not), and divisions are made according to the packaging and processing used. [[Regional honeys]] are also identified. In the US, honey is also graded on its color and optical density by [[United States Department of Agriculture|USDA]] standards, graded on the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.
Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. The [[Rheology|rheological]] and [[Melissopalynology|melissopalynological]] properties of honey can be used to identify the major plant nectar source used in its production.
[[Monofloral honey]] is made primarily from the nectar of one type of flower. Monofloral honeys have distinctive flavors and colors because of differences between their principal [[nectar source]]s.> To produce monofloral honey, beekeepers keep beehives in an area where the bees have access, as far as possible, to only one type of flower. In practice, a small proportion of any monofloral honey will be from other flower types. Typical examples of North American monofloral honeys are [[clover]], [[orange blossom]], [[Salvia|sage]], [[Tupelo (tree)|tupelo]], [[buckwheat]], [[fireweed]], [[mesquite]], [[sourwood]], [[cherry]], and [[blueberry]]. Some typical European examples include [[thyme]], [[thistle]], [[Ericaceae|heather]], [[acacia]], [[dandelion]], [[sunflower]], [[lavender]], [[honeysuckle]], and varieties from [[Tilia|lime]] and [[chestnut]] trees. In [[North Africa]] (e.g. Egypt), examples include clover, [[cotton]], and [[citrus]] (mainly orange blossoms). The unique flora of Australia yields a number of distinctive honeys, with some of the most popular being [[yellow box]], [[blue gum]], [[ironbark]], bush [[List of Eucalyptus species|mallee]], Tasmanian [[Eucryphia lucida|leatherwood]], and [[macadamia]].
Polyfloral honey, also known as wildflower honey, is derived from the nectar of many types of flowers. The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which flowers are blooming.
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====甘露蜜====
==== Honeydew honey ====
甘露蜜は、ミツバチが[[Pinus/ja|マツ]]、[[Abies/ja|モミ]]、[[Castanea/ja|クリ]]、[[Quercus/ja|カシ]]などの樹木から直接分泌物を取り込んだり、主に[[Honeydew (secretion)/ja|甘露]]、つまり[[:en:aphid|アブラムシ]]や他の植物の汁を吸う昆虫の甘い分泌物を採取して生産されるハチミツであり、[[nectar/ja|花の蜜]]からは作られない。このハチミツは、淡い花蜜ハチミツよりも消化されにくい成分の割合がはるかに大きいため、[[:en:Diseases of the honey bee#Dysentery|ミツバチに赤痢]]を引き起こすことがある。甘露蜜は、蜜源ハチミツよりも風味が強く甘さが控えめであり、ヨーロッパ諸国が甘露蜜の主要市場となっている。ギリシャでは、甘露蜜の一種である[[pine honey/ja|マツハチミツ]]がハチミツ生産量の60〜65%を占める。
Honeydew honey is made from bees taking direct secretions from trees such as [[Pinus|pine]], [[Abies|fir]], [[Castanea|chestnut]], and [[Quercus|oak]] or primarily [[Honeydew (secretion)|honeydew]], the sweet secretions of [[aphid]]s or other plant-sap-sucking insects, to produce honey rather than from [[nectar]]. This honey has a much larger proportion of indigestibles than light floral honeys, thus causing [[Diseases of the honey bee#Dysentery|dysentery to the bees]]. Honeydew honey has a stronger and less sweet flavor than nectar-based honey, and European countries have been the primary market for honeydew honey. In Greece, [[pine honey]], a type of honeydew honey, constitutes 60–65% of honey production.
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===包装と加工による分類===
=== Classification by packaging and processing ===
[[File:Texas State Fair honey.jpg|thumb|2008年[[:en:Texas State Fair|テキサス州博覧会]]で見られた様々なハチミツの風味と容器のサイズ、スタイル]]
[[File:Texas State Fair honey.jpg|thumb|A variety of honey flavors and container sizes and styles from the 2008 [[Texas State Fair]]]]
* '''Crystallized honey''' occurs when some of the glucose content has spontaneously crystallized from solution as the monohydrate. It is also called "granulated honey" or "candied honey". Honey that has crystallized (or is commercially purchased crystallized) can be returned to a liquid state by warming. Despite a common misconception, honey crystallizing does not mean it has expired.
* '''Pasteurized honey''' has been heated in a [[pasteurization]] process which requires temperatures of {{convert|161|F|C|order=flip}} or higher. Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of [[hydroxymethylfurfural]] (HMF) and reduces enzyme (e.g. diastase) activity. Heat also darkens the honey, and affects taste and fragrance.
* '''Raw honey''' is as it exists in the beehive or as obtained by extraction, settling, or straining, without adding heat (although some honey that has been "minimally processed" is often labeled as raw honey). Raw honey contains some pollen and may contain small particles of wax.
* '''Strained honey''' has been passed through a mesh material to remove particulate material (pieces of wax, [[propolis]], other defects) without removing pollen, minerals, or enzymes.
* '''Filtered honey''' of any type has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed. The process typically heats honey to {{convert|150|–|170|F|C|order=flip}} to more easily pass through the filter. Filtered honey is very clear and will not crystallize as quickly, making it preferred by supermarkets. The most common method involves the addition of [[diatomaceous earth]] to honey that is heated to {{convert|140|F|C|order=flip}} and passed through filter paper or canvas until a cake of diatomaceous earth builds up on the filter.
* '''Ultrasonicated honey''' has been processed by [[Sonication|ultrasonication]], a nonthermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures around {{convert|95|F|C|order=flip}} and can reduce liquefaction time to less than 30 seconds.
* '''[[Creamed honey]]''', also called whipped honey, spun honey, churned honey, honey fondant, and, in the UK, set honey, has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consistency.
* '''Dried honey''' has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and [[anticaking agent]]s. Dried honey is used in baked goods, and to garnish desserts.
* '''[[Comb honey]]''' is still in the honey bees' wax comb. It is traditionally collected using standard wooden [[Hive frame|frames]] in [[honey super]]s. The frames are collected and the comb is cut out in chunks before packaging. As an alternative to this labor-intensive method, plastic rings or cartridges can be used that do not require manual cutting of the comb, and speed packaging. Comb honey harvested in the traditional manner is also referred to as "cut-comb honey".
* '''Honey decoctions''' are made from honey or honey byproducts which have been dissolved in water, then reduced (usually by means of boiling). Other ingredients may then be added. (For example, [[abbamele]] has added citrus.) The resulting product may be similar to [[molasses]].
* '''Baker's honey''' is outside the normal specification for honey, due to a "foreign" taste or odor, or because it has begun to ferment or has been overheated. It is generally used as an ingredient in food processing. Additional requirements exist for labeling baker's honey, including that it may not be sold labeled simply as "honey".
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===格付け===
=== Grading ===
{{See also/ja|Food grading/ja}}
{{See also|Food grading}}
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各国でハチミツの格付け基準は異なる。
Countries have differing standards for grading honey.
米国では、ハチミツの格付けは[[:en:United States Department of Agriculture|米国農務省（USDA）]]の基準に基づいて自主的に行われている。USDAは「オンライン（工場内）またはロット検査として…申請に基づき、有料で」検査と格付けを提供している。ハチミツは、水分含有量、風味と香り、欠陥の有無、透明度など、多くの要因に基づいて格付けされる。ハチミツは色によっても分類されるが、これは格付け基準には含まれない。
In the US, honey grading is performed voluntarily based upon [[United States Department of Agriculture|USDA]] standards. USDA offers inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis." Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects, and clarity. Honey is also classified by color, though it is not a factor in the grading scale.
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USDAのハチミツ格付け基準は以下の通りである:
The USDA honey grade scale is:
{|class="wikitable"
{|class="wikitable"
|-
|-
! Grade
! グレード
! Soluble solids
! 可溶性固形分
! width=30% | Flavor and aroma
! width=30% | 風味と香り
! width=30% | Absence of defects
! width=30% | 欠陥の有無
! width=30% | Clarity
! width=30% | 透明度
|- style="vertical-align: top;"
|- style="vertical-align: top;"
! A
! A
|≥ 81.4%
|≥ 81.4%
|
|
;Good :"has a good, normal flavor and aroma for the predominant floral source or, when blended, a good flavor for the blend of floral sources and the honey is free from caramelized flavor or objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"
;Practically free :"contains practically no defects that affect the appearance or edibility of the product"
;実質的に欠陥なし :「製品の外観や食感に実質的に影響を与えない欠陥を含まないこと」
|
|
;Clear :"may contain air bubbles which do not materially affect the appearance of the product and may contain a trace of pollen grains or other finely divided particles of suspended material which do not affect the appearance of the product"
;Reasonably good :"has a reasonably good, normal flavor and aroma for the predominant floral source or, when blended, a reasonably good flavor for the blend of floral sources and the honey is practically free from caramelized flavor and is free from objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"
;Reasonably free :"may contain defects which do not materially affect the appearance or edibility of the product"
;かなり欠陥なし :「製品の外観や食感に実質的に影響を与えない欠陥を含むことがある」
|
|
;Reasonably clear :"may contain air bubbles, pollen grains, or other finely divided particles of suspended material which do not materially affect the appearance of the product"
;Fairly good :"has a fairly good, normal flavor and aroma for the predominant floral source or, when blended, a fairly good flavor for the blend of floral sources and the honey is reasonably free from caramelized flavor and is free from objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"
;Fairly free :"may contain defects which do not seriously affect the appearance or edibility of the product"
;まずまず欠陥なし :「製品の外観や食感に重大な影響を与えない欠陥を含むことがある」
|
|
;Fairly clear :"may contain air bubbles, pollen grains, or other finely divided particles of suspended material which do not seriously affect the appearance of the product"
High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at {{convert|20|°C|°F|abbr=on}} should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates honey with excessive water content of over 20%, not suitable for long-term preservation.
In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of {{convert|40|–|49|C|F}} to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, [[diastase]] activity, which can be determined with the Schade or the [[Phadebas]] methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a container's sides, is formed by air bubbles trapped during the bottling process.
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2008年のイタリアの研究では、[[:en:nuclear magnetic resonance spectroscopy|核磁気共鳴分光法]]が異なるハチミツの種類を区別するために使用でき、生産された地域を特定できることが判明しました。研究者たちは、アカシアハチミツと百花蜜のフルクトースとスクロースの異なる割合、および芳香族[[amino acid/ja|アミノ酸]]である[[phenylalanine/ja|フェニルアラニン]]と[[tyrosine/ja|チロシン]]の異なるレベルによって違いを特定することができました。この能力により、適合する在庫をより簡単に選択できます。
A 2008 Italian study determined that [[nuclear magnetic resonance spectroscopy]] can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic [[amino acid]]s [[phenylalanine]] and [[tyrosine]]. This ability allows greater ease of selecting compatible stocks.
Honey is 17% water and 82% [[carbohydrate]]s, and has negligible content of [[dietary fiber]] and [[protein]], while containing no [[fat]] (table). Honey supplies no [[micronutrient]]s in significant content (table). In a reference amount of {{cvt|100|g}}, honey supplies 300 [[calorie]]s (table).
Honey is mainly [[fructose]] (41% of sugars) and [[glucose]] (36%) (table), with remaining sugars including [[galactose]], [[maltose]], and [[sucrose]], each supplying 3% or less of total sugars (table, USDA reference).
The [[glycemic index]] of honey has a possible range of 31-78, depending on the variety.
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ハチミツの特定の組成、色、香り、風味は、そのハチミツを生産したミツバチが採餌した花に依存する。
The specific composition, color, aroma, and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey.
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==医療用途と研究{{Anchor|Medical use and research}}==
== Medical use and research ==
{{See also/ja|Apitherapy/ja}}
{{See also|Apitherapy}}
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===創傷と火傷===
=== Wounds and burns ===
ハチミツは、火傷やその他の皮膚損傷に対する[[:en:folk treatment|民間療法]]として用いられている。予備的な証拠によれば、ハチミツは部分層熱傷の治癒を他のドレッシングよりも4〜5日早く促進する可能性が示唆されており、中程度の証拠によれば、ハチミツで治療された術後感染症は、[[antiseptic/ja|消毒薬]]や[[:en:gauze|ガーゼ]]を用いるよりも早く、合併症も少なく治癒する可能性が示唆されている。他の様々な創傷治療におけるハチミツの使用に関する証拠は質が低く、確固たる結論を導き出すことはできない。[[venous ulcer/ja|静脈うっ滞性潰瘍]]や[[ingrown toenail/ja|巻き爪]]の治療にハチミツベースの製品を使用することを裏付ける証拠はない。いくつかの医療用ハチミツ製品は、軽度の創傷や火傷の治療用として[[:en:United States|米国]]の[[:en:Food and Drug Administration|食品医薬品局]]によって承認されている。
Honey is a [[folk treatment]] for burns and other skin injuries. Preliminary evidence suggests that it aids in the healing of partial thickness burns 4–5 days faster than other dressings, and moderate evidence suggests that post-operative infections treated with honey heal faster and with fewer adverse events than with [[antiseptic]] and [[gauze]]. The evidence for the use of honey in various other wound treatments is of low quality, and firm conclusions cannot be drawn. Evidence does not support the use of honey-based products for the treatment of [[venous ulcer|venous stasis ulcers]] or [[ingrown toenail]]. Several medical-grade honey products have been approved by the [[United States|US]] [[Food and Drug Administration]] for use in treating minor wounds and burns.
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===抗生物質===
=== Antibiotic ===
ハチミツは、[[traditional medicine/ja|伝統医学]]や[[herbal medicine/ja|生薬]]の施術者によって、[[topical antibiotic/ja|局所抗生物質]]として長年使用されてきた。ハチミツの抗菌効果は、1892年にオランダの科学者ベルナルドゥス・アドリアヌス・ファン・ケテルによって初めて実証された。それ以来、数多くの研究により、ハチミツが[[Gram-positive bacteria/ja|グラム陽性菌]]と[[Gram-negative bacteria/ja|グラム陰性菌]]に対して広範囲の抗菌活性を持つことが示されているが、その効力はハチミツの種類によって大きく異なる。過去数十年間における[[List of antibiotic-resistant bacteria/ja|抗生物質耐性菌]]の増殖により、ハチミツの抗菌特性に関する研究への関心が再燃している。潜在的な抗生物質としての使用について予備研究中のハチミツの成分には、[[methylglyoxal/ja|メチルグリオキサール]]、[[hydrogen peroxide/ja|過酸化水素]]、ロイヤリシン（ディフェンシン-1とも呼ばれる）がある。
Honey has long been used as a [[topical antibiotic]] by practitioners of [[traditional medicine|traditional]] and [[herbal medicine]]. Honey's antibacterial effects were first demonstrated by the Dutch scientist Bernardus Adrianus van Ketel in 1892. Since then, numerous studies have shown that honey has broad-spectrum antibacterial activity against [[Gram-positive bacteria|gram-positive]] and [[Gram-negative bacteria|gram-negative]] bacteria, although potency varies widely between different honeys. Due to the proliferation of [[List of antibiotic-resistant bacteria|antibiotic-resistant bacteria]] in the last few decades, there has been renewed interest in researching the antibacterial properties of honey. Components of honey under preliminary research for potential antibiotic use include [[methylglyoxal]], [[hydrogen peroxide]], and royalisin (also called defensin-1).
For chronic and acute coughs, a [[Cochrane (organisation)|Cochrane]] review found no strong evidence for or against the use of honey. For treating children, the systematic review concluded with moderate to low evidence that honey helps more than no treatment, [[diphenhydramine]], and [[placebo]] at giving relief from coughing. Honey does not appear to work better than [[dextromethorphan]] at relieving coughing in children. Other reviews have also supported the use of honey for treating children.
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英国の[[:en:Medicines and Healthcare products Regulatory Agency|医薬品・医療製品規制庁]]は、6歳未満の子供に[[over-the-counter/ja|市販]]の咳止めや[[common cold/ja|風邪薬]]を与えることを避けるよう勧告しており、「ハチミツとレモンを含む自家製の治療法は、同様に有用で安全である可能性が高い」と示唆しているが、乳児[[botulism/ja|ボツリヌス症]]のリスクがあるため、乳児にハチミツを与えないよう警告している。世界保健機関は、市販薬よりも効果が低いと信じる理由はないと述べ、子供を含む咳と喉の痛みの治療薬としてハチミツを推奨している。
The UK [[Medicines and Healthcare products Regulatory Agency]] recommends avoiding giving [[over-the-counter]] cough and [[common cold]] medication to children under six, and suggests "a homemade remedy containing honey and lemon is likely to be just as useful and safer to take", but warns that honey should not be given to babies because of the risk of infant [[botulism]]. The World Health Organization recommends honey as a treatment for coughs and sore throats, including for children, stating that no reason exists to believe it is less effective than a commercial remedy.
The use of honey has been recommended as a temporary intervention for known or suspected [[button cell]] battery ingestions to reduce the risk and severity of injury to the [[esophagus]] caused by the battery prior to its removal.
There is no evidence that honey is beneficial for treating [[cancer]], although honey may be useful for controlling [[side effect]]s of [[radiation therapy]] or [[chemotherapy]] used to treat cancer.
Consumption is sometimes advocated as a treatment for [[seasonal allergies]] due to [[pollen]], but scientific evidence to support the claim is inconclusive. Honey is generally considered ineffective for the treatment of [[allergic conjunctivitis]].
The majority of calories in honey are from fructose. When consumed in addition to a normal diet, fructose causes significant weight gain, but when fructose was substituted for other carbohydrates of equal energy value there was no effect on body weight.
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ハチミツには穏やかな下剤効果があり、便秘や腹部膨満の緩和に役立つと指摘されている。
Honey has a mild laxative effect which has been noted as being helpful in alleviating constipation and bloating.
Honey is generally safe when taken in typical food amounts, but it may have various, potential [[adverse effect]]s or [[drug interaction|interactions]] in combination with excessive consumption, existing [[disease]] conditions, or [[drug]]s. Included among these are mild reactions to high intake, such as [[anxiety (mood)|anxiety]], [[insomnia]], or [[hyperactivity]] in about 10% of children, according to one study. No symptoms of anxiety, insomnia, or hyperactivity were detected with honey consumption compared to [[placebo]], according to another study. Honey consumption may interact adversely with existing [[allergy|allergies]], high [[blood sugar]] levels (as in [[diabetes]]), or [[anticoagulant]]s used to control [[bleeding]], among other [[clinical medicine|clinical]] conditions.
Infantile botulism shows geographical variation. In the UK, only six cases were reported between 1976 and 2006, yet the US has much higher rates: 1.9 per 100,000 live births, 47.2% of which are in California. While the risk honey poses to infant health is small, taking the risk is not recommended until after one year of age, and then giving honey is considered safe.
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====毒性ハチミツ====
==== Toxic honey ====
{{Main/ja|Mad honey/ja|Bees and toxic chemicals/ja#Toxic honey}}
{{Main|Mad honey|Bees and toxic chemicals#Toxic honey}}
[[Mad honey disease|Mad honey intoxication]] is a result of eating honey containing [[grayanotoxin]]s. Honey produced from flowers of [[rhododendron]]s, [[Kalmia latifolia|mountain laurels]], [[Kalmia angustifolia|sheep laurel]], and [[azalea]]s may cause honey intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea, and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities, and convulsions may occur, with rare cases resulting in death. According to the FDA, honey intoxication is more likely when using "natural" unprocessed honey from farmers who may have a small number of hives because commercial processing, which pools of honey from numerous sources, dilutes the toxins.
Toxic honey may also result when bees are proximate to [[Tutu (plant)|tutu]] bushes (''Coriaria arborea'') and the vine hopper insect (''[[Scolypopa australis]]''). Both are found throughout New Zealand. Bees gather honeydew produced by the vine hopper insects feeding on the tutu plant. This introduces the poison [[Tutin (toxin)|tutin]] into honey. Only a few areas in New Zealand (the [[Coromandel Peninsula]], Eastern [[Bay of Plenty Region]] and the [[Marlborough Sounds]]) frequently produce toxic honey. Symptoms of tutin poisoning include vomiting, delirium, giddiness, increased excitability, stupor, coma, and violent convulsions. To reduce the risk of tutin poisoning, humans should not eat honey taken from feral hives in the risk areas of New Zealand. Since December 2001, New Zealand beekeepers have been required to reduce the risk of producing toxic honey by closely monitoring tutu, vine hopper, and foraging conditions within {{convert|3|km|mi|abbr=on|frac=2}} of their apiary. Intoxication is rarely dangerous.
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===民間療法===
=== Folk medicine ===
[[:en:myth|神話]]や[[:en:folk medicine|民間療法]]において、ハチミツは[[gastric/ja|胃]]の不調、[[ulcer/ja|潰瘍]]、[[skin/ja|皮膚]][[wound/ja|傷]]、皮膚の[[burn/ja|火傷]]など様々な病気を治療するために、古代ギリシャ人やエジプト人、[[Ayurveda/ja|アーユルヴェーダ]]、[[traditional Chinese medicine/ja|中国伝統医学]]で、経口および局所的に使用された。
In [[myth]]s and [[folk medicine]], honey was used both orally and topically to treat various ailments including [[gastric]] disturbances, [[ulcer]]s, [[skin]] [[wound]]s, and skin [[burn]]s by ancient Greeks and Egyptians, and in [[Ayurveda]] and [[traditional Chinese medicine]].
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==歴史{{Anchor|History}}==
== History ==
[[File:Cueva arana.svg|thumb|upright=0.68|バレンシアの[[:en:Cuevas de la Araña en Bicorp|アラーニャ洞窟、ビコルプ]]にある8000年前の洞窟壁画に描かれたハチミツ採取者]]
[[File:Cueva arana.svg|thumb|upright=0.68|Honey seeker depicted in an 8000-year-old cave painting at [[Cuevas de la Araña en Bicorp|Coves de L'Aranya, Bicorp]] in València]]
Honey collection is an ancient activity, long preceding the honey bee's domestication; this traditional practice is known as [[honey hunting]]. A [[Mesolithic]] rock painting in a cave in [[Valencian Community|Valencia]], Spain, dating back at least 8,000 years, depicts two honey foragers collecting honey and honeycomb from a wild bees' nest. The figures are depicted carrying baskets or gourds, and using a ladder or series of ropes to reach the nest. Humans followed the [[greater honeyguide]] bird to wild beehives; this behavior may have evolved with early hominids. The oldest known honey remains were found in [[Georgia (country)|Georgia]] during the construction of the [[Baku–Tbilisi–Ceyhan pipeline]]: archaeologists found honey remains on the inner surface of clay vessels unearthed in an ancient tomb, dating back between 4,700 and 5,500 years. In ancient Georgia, several types of honey were buried with a person for journeys into the afterlife, including linden, berry, and meadow-flower varieties.
The first written records of beekeeping are from [[ancient Egypt]], where honey was used to sweeten cakes, biscuits, and other foods and as a base for [[unguents]] in Egyptian [[hieroglyphs]]. The dead were often buried in or with honey in Egypt, [[Ancient Mesopotamia|Mesopotamia]] and other regions. Bees were kept at temples to produce honey for temple offerings, mummification and other uses.
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南[[:en:Illyria|イリュリア]]（現在の[[:en:Albania|アルバニア]]）では、鉄器時代の[[:en:Illyrians|イリュリア人]]の部族である[[:en:Abroi|アブロイ]]が、紀元前6世紀に[[:en:Hecataeus of Miletus|ヘカタイオス・オブ・ミレトス]]によって記録されているように、ハチミツから作られる[[mead/ja|ミード]]（ハチミツ酒）を準備することで知られていた。
In southern [[Illyria]] (present day [[Albania]]), the Iron Age [[Illyrians|Illyrian]] tribe of the [[Abroi]] were known for preparing [[mead]], a wine from honey, as documented by [[Hecataeus of Miletus]] in the 6th century BCE.
In [[ancient Greece]], honey was produced from the [[Archaic Greece|Archaic]] to the [[Hellenistic period]]s. In 594 BCE, beekeeping around [[Athens]] was so widespread that [[Solon]] passed a law about it: "He who sets up hives of bees must put them {{convert|300|ft|m|abbr=off|disp=sqbr|sigfig=1}} away from those already installed by another". Greek archaeological excavations of pottery located ancient hives. According to [[Columella]], Greek beekeepers of the Hellenistic period did not hesitate to move their hives over rather long distances to maximize production, taking advantage of the different vegetative cycles in different regions. The spiritual and supposed therapeutic use of honey in [[ancient India]] was documented in both the [[Vedas]] and the [[Ayurveda]] texts.
In [[ancient Greek religion]], the food of [[Zeus]] and the twelve [[Twelve Olympians|Gods of Olympus]] was honey in the form of nectar and [[ambrosia]].
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[[:en:Hebrew Bible|ヘブライ語聖書]]では、[[:en:Promised Land|約束の地]]（カナンの地、イスラエルの地）がその豊かさの比喩として16回「[[:en:Exodus 3|乳と蜜の流れる地]]」と描写されている。「ハチミツ」という言葉がヘブライ語聖書に登場する55回のうち、16回は「乳と蜜の流れる地」という表現の一部であり、「ハチミツ」がハチと明示的に関連付けられているのはわずか2回で、どちらも野生のハチに関連するものである。近代の聖書研究者は、聖書で用いられている元のヘブライ語（דבש, ''devash''）は、[[fig/ja|イチジク]]や[[Phoenix dactylifera/ja|ナツメヤシ]]から生産される[[Date honey/ja|甘いシロップ]]を指すものと長らく考えていた。これは、初期の聖書物語（[[:en:Book of Exodus|出エジプト記]]、[[:en:Book of Judges|士師記]]、[[:en:Books of Kings|列王記]]など）に関連する時代において、[[:en:ancient Near East|古代近東]]のどこでも（エジプトを除く）ミツバチの家畜化が考古学的に全く文書化されていなかったためである。しかし、2005年、イスラエルの[[:en:Tel Rehov|テル・レホブ]]で紀元前10世紀に遡る養蜂場が発見され、100の巣箱が含まれており、年間500キログラムのハチミツを生産していたと推定されている。これは2007年現在、古代近東地域全体で考古学者によってなされた唯一のそのような発見であり、聖書のハチミツが実際にハチのハチミツであった可能性を開くものである。
In the [[Hebrew Bible]], the [[Promised Land]] (Canaan, the Land of Israel) is described 16 times as "the [[Exodus 3|land of milk and honey]]" as a metaphor for its bounty. Of the 55 times the word "honey" appears in the Hebrew Bible, 16 are part of the expression "the land of milk and honey", and only twice is "honey" explicitly associated with bees, both being related to wild bees. Modern biblical researchers long considered that the original Hebrew word used in the Bible, (דבש, ''devash)'', refers to the [[Date honey|sweet syrup]] produced from [[fig]]s or [[Phoenix dactylifera|dates]], because the domestication of the honey bee was completely undocumented through archaeology anywhere in the [[ancient Near East]] (excluding Egypt) at the time associated with the earlier biblical narratives (books of [[Book of Exodus|Exodus]], [[Book of Judges|Judges]], [[Books of Kings|Kings]], etc.). In 2005, however, an apiary dating from the 10th century BC was found in [[Tel Rehov]], Israel that contained 100 hives, estimated to produce half a ton of honey annually. This was, as of 2007, the only such finding made by archaeologists in the entire ancient Near East region, and it opens the possibility that biblical honey was indeed bee honey.
[[File:May_you_all_have_a_sweet_year_(365-271)_(6194230350).jpg|thumb|In [[Judaism]], honey symbolizes the sweetness of the New Year, ''[[Rosh Hashanah]]'', and is traditionally eaten with apple slices.]]
In Jewish tradition, honey is a symbol for the new year, ''[[Rosh Hashanah]]''. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some ''Rosh Hashanah'' greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year. Pure honey is considered [[Kashrut|kosher]] (permitted to be eaten by religious Jews), though it is produced by a flying insect, a non-kosher creature; eating other products of non-kosher animals is forbidden. It belongs among the ''parve'' (neutral) foods, containing neither meat nor dairy products and allowed to be eaten together with either.
In Islam, an entire chapter ([[Surah]]) in the [[Quran]] is called ''[[an-Nahl]]'' (the Bees). According to his teachings (''[[hadith]]''), [[Muhammad]] strongly recommended [[Prophetic medicine|honey for healing purposes]].The Quran promotes honey as a nutritious and healthy food, saying:
{{blockquote|And thy Lord taught the Bee to build its cells in hills, on trees, and in (men's) habitations; Then to eat of all the produce (of the earth), and find with skill the spacious paths of its Lord: there issues from within their bodies a drink of varying colours, wherein is healing for men: verily in this is a Sign for those who give thought.}}
In Hinduism, honey (''[[Madhu]]'') is one of the five elixirs of life (''[[Panchamrita]]''). In temples, honey is poured over the deities in a ritual called ''Madhu [[abhisheka]]''. The ''Vedas'' and other ancient literature mention the use of honey as a great medicinal and health food.
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仏教では、ハチミツはインドとバングラデシュで祝われる''[[:en:Madhu Purnima|マドゥ・プルニマ]]''の祭りで重要な役割を果たす。この日は、[[:en:Gautama Buddha|ブッダ]]が荒野に退いて弟子たちの間で平和を築いたことを記念する日である。伝説によると、彼がそこにいる間、[[Old World monkey/ja|サル]]が彼に食べるためのハチミツを持ってきたという。マドゥ・プルニマには、仏教徒はこの行為を思い出し、[[:en:Buddhist monasticism|僧侶]]にハチミツを贈る。サルの贈り物は[[:en:Buddhist art|仏教美術]]によく描かれている。
In Buddhism, honey plays an important role in the festival of ''[[Madhu Purnima]]'', celebrated in India and Bangladesh. The day commemorates [[Gautama Buddha|Buddha's]] making peace among his disciples by retreating into the wilderness. According to legend, while he was there a [[Old World monkey|monkey]] brought him honey to eat. On ''Madhu Purnima'', Buddhists remember this act by giving honey to [[Buddhist monasticism|monks]]. The monkey's gift is frequently depicted in [[Buddhist art]].
ミツバチは大量の体熱を生成できる数少ない昆虫の一つである。彼らはこの能力を使って、巣の中に一定の周囲温度を作り出す。ハチミツ貯蔵区域の巣の温度は、通常35 °C (95 °F)前後である。この温度は、体で熱を生成するか、水分の蒸発によって熱を除去することによって調節される。蒸発は貯蔵されたハチミツから水分を除去し、コロニーから熱を引き出す。ミツバチは羽を使って巣の冷却を制御する。協調的な羽ばたきは、湿ったハチミツ全体に空気を移動させ、水分と熱を排出する。巣の換気は、最終的に過剰な水分と熱を外界に排出する。
ハチミツが光に与える影響は、その種類と品質を判断するのに役立つ。水分含有量の変化は屈折率を変化させる。水分含有量は屈折計で簡単に測定できる。通常、ハチミツの屈折率は、水分含有量13%で1.504から25%で1.474の範囲である。ハチミツは偏光にも影響を与え、偏光面を回転させる。果糖は負の回転を与え、ブドウ糖は正の回転を与える。全体の回転は混合比を測定するために使用できる。ハチミツの色は一般的に淡黄色から濃い茶色であるが、糖源によっては他の色も生じることがある。例えば、クズ（Pueraria montana var. lobata）の花から採蜜するミツバチの群れは、赤から紫の色に変化するハチミツを生産する。
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.
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