properties of honey

Honey is mostly made of invert sugar (fructose and glucose are about 1:1).

Invert sugar is a mixture of glucose and fructose. In addition, since invert sugar is a type of reducing sugar, it is prone to amino-carbonyl (Maillard) reactions. In other words, there is a characteristic that confectionery and the like are easily browned. Furthermore, it has particularly strong hygroscopicity (easily adsorbs moisture) and water retention (holds adsorbed water).
(Example) Honey is added to sponge cake dough to make it moist.

Honey also contains an enzyme called amylase. This enzyme has the property of hydrolyzing starch. (Example: If you put honey in curry, it will be dry the next day.)

Additionally, honey often contains dormant spores of Clostridium botulinum, so it should never be fed to children under the age of one. (* Botulinum spores are resistant to heat even after heating, so never feed them.)
From here on it's subjective.

● I've done a lot of research on the temperature at which the amylase of honey in "concentrated sauce" and "curry" is deactivated, but I'm not sure. However, in my opinion, it will be fine if it is simmered for 20 minutes or longer.

● Although it may be written that "honey does not rot", it rots normally. This is because, in addition to being naturally moist, it absorbs moisture from the air when the relative humidity exceeds 60%.

●Occasionally, I see that "honey softens meat". I haven't found a clear reason, but a possible answer is
①The pH of honey is about 3.9 (acidity makes the meat tender)
②Like sugar, it prevents the meat from tightening by increasing the water retention capacity of the meat.
I think that the.

●As it is highly hygroscopic, the bread and cakes are finished moist, and the moisture evaporates slowly, so it absorbs moisture on a humid day.

●Because it contains phenolic antioxidants, baked goods are less prone to rancidity, and meat dishes are less likely to retain their flavor when reheated.