JP2008113646A - Use of vanilla bean fine particle or fine powder ground by drying or freeze-drying production method, as food and perfume of industrial product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a product which is made by grinding vanilla beans prepared by a drying or freeze-drying production method into fine particles or a fine powder to be useful as a food and a perfume of an industrial product and has a fragrance and a texture of dried or freeze-dried vanilla beans equal to those of raw vanilla beans even in comparison. <P>SOLUTION: The drying or conventional freeze-drying method is applied to vanilla beans together with sheaths. The vanilla beans after drying are ground into fine particles or a fine powder form to produce a high-quality natural spice without waste. The product is useful as a raw material for products of confectionery production/food industries and perfume industries and establishes safety and reliability to a food and a fragrance. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

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Processing method using conventional freeze-drying manufacturing method.

2003-047442 2002-335855

1. General target:
The scent of vanilla, which is now familiar, is mostly essence (chemical) and not a natural scent.
In addition, vanilla beans (with seeds in the pods) themselves are expensive, and since the exact usage is not permeated, they are not effective as an aroma component.
2. For professionals:
Even if natural ingredients are carefully selected for confectionery materials such as flour, sugar and butter, “chemical vanilla fragrance” is often used for the final fragrance of the food.
They are caused by the fact that natural vanilla beans are expensive, and the necessity of sterilization work and the convenience of work are low.
3. The fragrance component of vanilla beans is in Saya.
It is often thought that vanilla fragrance is in the “seed” because of the name vanilla beans.
“Vanilla paste” also has the seeds as the main component of the solid part.
After extracting the aromatic components chemically, the pods may be dried and pulverized with sugar, which is very time consuming and laborious.

Problems to be solved by the invention

1. Many of the fragrances currently used in food are chemicals and chemical seasonings.
The effects on our bodies have not been elucidated, and the good intentions of food safety are being questioned.
To make it easy to use natural vanilla beans, we can provide safe quality products to the food and confectionery industry and the fragrance industry.
2. This product does not have a process of extracting fragrance components, and the dried pods are used as they are together with the seeds. Therefore, natural scent components are enriched compared to conventional seeds and economical efficiency is high. .
3. Vanilla beans cultivated in the tropics are fragrant and have good quality, but they are unavoidably discarded without buyers because the standards are not exactly the same as those currently on the market and they are not branded as production areas. The current situation is seen in each tropical country. The goal of patent acquisition and product development is to use these vanilla beans to help local development, including support for smallholder farmers.

Means for solving the problem

The whole vanilla beans (seed and sheath) are dried (dry or freeze-dried) to produce finely divided or finely ground powder.
Sterilization work is also added to the manufacturing process.

The invention's effect

It is easy to use "natural vanilla beans fragrance" that is not an industrial product.
Because the fine particles or fine powder is pulverized together with the sheath, the aroma is enriched and the cost performance is high compared to the conventional seeds alone.
Therefore, it is possible to use vanilla beans that have been disposed of after use without waste, and to expect environmental effects such as reducing the amount of garbage.
The birth of a product by this processing will expand the possibilities of confectionery manufacturing methods.
For example, it can be mentioned that the “sterilization” process, which is necessary when using vanilla beans for frozen desserts, is eliminated.
In addition, since the storage method can be performed at room temperature, it can be stored for a long period of time at the same time as the usage of the product increases.

Vanilla beans crushed into fine particles or fine powder together with the sheath.

As a confectionery material
a. As a fragrance when making chocolate.
b. A recipe that uses Shukuru Vanille in a simpler form.
c. Like the current vanilla essence.
d. For frozen desserts and ice desserts.

[1] As a confectionery material
a. Used as a fragrance when making chocolate cakes.
b. Use like vanilla essence, vanilla oil, vanilla liquid, vanilla paste.
c. Used as it is for frozen and frozen foods.
[2] As a fragrance
a. Used as deodorant and fragrance (room fragrance).
b. Used for seasoning, drinking water and food.
c. Used for miscellaneous goods (mixed in candles and paper making).
[3] As a spice [4] As a processed product
a. Used for coffee cream.
b. Use with cinnamon in a coffee shop.
c. Used by mixing with sugar (sold at Shukuru Vanille, etc.).

Processing process of freeze driver nilla beans by product flow chart.

Explanation of symbols

※印について
ドライバニラビーンズの場合は急送冷凍とフリーズドライ乾燥の工程を省く。

* For driver nira beans, the process of rapid freezing and freeze-drying is omitted.

Claims (1)

Vanilla beans produced by drying or freeze-drying are pulverized into fine particles or fine powders, and used as a flavoring raw material for foods and fragrances.

Images