PROBLEM TO BE SOLVED: To provide a honey product having a low water content while having a more prolonged shelf-life than the original liquid honey.SOLUTION: The honey product is provided that is essentially composed of honey and has a moisture content lower than about 1 wt.%. In the honey product, the moisture content is preferably lower than about 0.3 wt.%, yet more preferably lower than 0.1 wt.%, more preferably about 0.01 wt.%. Furthermore, it is preferred that the honey product contains a flavor made from, as a raw material, a lemon oil. The honey product is obtained by subjecting a liquid honey to vacuum drying at a temperature of at least 98°C and under a pressure of at least 27 inHg.EFFECT: The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.SELECTED DRAWING: None【課題】本来の蜂蜜よりも長い保存期間をもつ、低い水分含量の蜂蜜製品の提供。【解決手段】本質的に蜂蜜から成る蜂蜜製品であり、水分含量が約１重量％未満である蜂蜜製品。水分含量は、好ましくは約０．３重量％未満であり、より好ましくは約０．１重量％未満、更に好ましくは約０．０１重量％である蜂蜜製品。更に、レモン油を原料とする香味料を含むことがが好ましい。液状の蜂蜜を温度を少なくとも９８℃及び圧力を少なくとも２７ｉｎＨｇで真空乾燥して得ることができる蜂蜜製品。【効果】未加工蜂蜜の物理的特性と風味の良い特性を維持しつつ長い保存期間が可能である。飲み物（暖かい飲み物など）を甘くするために使用できる他、のど飴、及び／又は菓子類の製造に使用することができる。【選択図】なし
