JP2011116850A - Method for producing vanilla extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing vanilla extract that has high extraction efficiency of flavor components of vanilla and achieves high working efficiency by preventing extraction of oils and fats and polysaccharides existing inside vanilla sheathes. <P>SOLUTION: Shockwaves are applied to vanilla beans to break cellular tissues thereof, and then the vanilla beans are extracted with water and/or a water-soluble organic solvent. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a novel vanilla extract, and more specifically, to produce a vanilla extract that is rich in richness, rich in natural feeling, and has a mild ripening feeling and can be efficiently extracted. Regarding the method.

  The vanilla extract is one of important extracts that have been widely used for a long time as an aroma and flavor imparting agent for various foods and beverages such as Western confectionery and fruit wine. Natural vanilla extract is supplied to the market in the form of vanilla extract obtained by extracting vanilla beans with an organic solvent such as hydrous ethanol. The most widely distributed vanilla extract is obtained as a water-soluble extract by extracting shredded vanilla beans with about 20% by mass to about 95% by mass aqueous ethanol. It is a thing.

  When producing a vanilla extract from vanilla beans, in order to increase the extraction efficiency, shredded products obtained by cutting vanilla beans into 1 mm to 10 mm lengths (sliced products in the short axis direction), mixers, etc. The vanilla extract is extracted using the pulverized product pulverized by the physical means, the pulverized product frozen and pulverized.

  When extracting a vanilla extract, if a supercritical carbon dioxide gas, a nonpolar organic solvent, a low polarity organic solvent, or the like is used as the extraction solvent, these solvents are highly diffusible, fluid, and water-soluble. Since saccharides and the like are not extracted, the vanilla extract can be extracted without problems even if a pulverized product obtained by pulverizing vanilla beans with a mixer or freeze pulverizing is used.

  However, in so-called water-containing ethanol extraction using water-containing ethanol as an extraction solvent, usually, a chopped product obtained by cutting vanilla beans into round pieces is often used. The reason is that the vanilla bean cocoon tissue itself is elastic and its surface is hard, but the inside contains a large amount of fats and oils, polysaccharides, etc. in addition to flavor components. This is because when the pulverized product is used in the ethanol extraction, these fats and polysaccharides are also extracted together with the flavor components, and they are integrated into an emulsified state and become a paste. As a result, separation and filtration after the extraction process become impossible, or even if separation and filtration are possible, it is extremely difficult and takes a long time, and work efficiency is greatly reduced.

  In addition, when pulverized vanilla beans are used in hydrous ethanol extraction, astringency, miscellaneous taste, savory taste, and the like are also extracted at the same time, and there are many problems such that an extract with good flavor cannot be obtained.

  On the other hand, when water-containing ethanol extraction is performed using a chopped product of vanilla beans cut to a length of about 1 mm to 10 mm, the structure of vanilla itself plays a role as a filter aid, so that fats and polysaccharides are Although it is difficult to extract, the extraction efficiency of flavor components is low, and extraction often takes a very long time. Thus, the water-containing ethanol extraction using the shredded product of vanilla beans has a problem that the extraction efficiency of flavor components is low, so that the extraction work time becomes long and the cost is high.

  As a method for solving these problems, for example, when producing a vanilla extract by extracting vanilla beans with water and / or a water-soluble organic solvent, a method for producing a vanilla extract characterized by irradiating ultrasonic waves ( Patent Document 1) In a method for producing vanilla extract by extracting vanilla beans shredded product with water and / or a water-soluble organic solvent, the vanilla beans are split in the major axis direction and then shredded in the minor axis direction. Alternatively, a method for producing a vanilla extract (Patent Document 2) characterized by using a shredded product obtained by shredding in the major axis direction after shredding in the minor axis direction has been proposed.

  These methods solve the above-mentioned problems, and there is a need for a method that can extract flavor components more efficiently, although it can achieve higher extraction efficiency than conventional methods. It was.

JP-A-8-168355 Japanese Patent No. 3769453

  Therefore, an object of the present invention is to provide a method for producing a vanilla extract that has a high extraction efficiency of a flavor component of vanilla and that can obtain high working efficiency by preventing the extraction of oils and polysaccharides inside the vanilla straw. Is to provide.

  The inventors of the present invention have conducted intensive research to achieve the above object, and believe that the above problem can be solved if the cellular tissue can be destroyed while maintaining the original shape of the vanilla beans. I thought about whether shock waves could be applied, and intensively studied. As a result, surprisingly, when a shock wave is applied to vanilla beans, the cellular tissue is destroyed while maintaining the original shape of the vanilla beans, so the extraction efficiency of flavor components is dramatically improved, and inside the vanilla cocoon The extraction of certain fats and oils and polysaccharides was prevented, and the original vanilla beans played the role of filter aid, and it was found that separation and filtration were extremely easy, and the present invention was completed.

Thus, the present invention provides a method for producing a vanilla extract, characterized in that vanilla beans are subjected to shock waves to destroy the cellular tissue of the vanilla beans, and then the vanilla beans are extracted with water and / or a water-soluble organic solvent. is there. In this manufacturing method, the pressure of the shock wave is particularly preferably 100 MPa or more and 500 MPa or less.
Moreover, this invention provides the vanilla extract obtained by the said manufacturing method.
Furthermore, this invention provides the vanilla beans which have the cell structure destroyed by the shock wave.

ADVANTAGE OF THE INVENTION According to this invention, the extraction efficiency of the flavor component of vanilla is high, and the manufacturing method of the vanilla extract which implement | achieved high work efficiency by preventing the extraction of the fats and oils in the inside of a vanilla straw is provided.
In addition, a vanilla extract having a rich and rich natural feeling, a mild ripening feeling, and excellent palatability can be obtained by the production method.
Furthermore, according to the present invention, the vanilla that makes it possible to obtain the vanilla extract of the present invention by efficiently extracting the flavor components of vanilla while preventing the extraction of oils and polysaccharides inside the vanilla cocoon. Beans are provided.

It is an external view of what cut | disconnected vanilla beans to the length of 1 cm in the short axis direction (shock wave non-processing: reference product 1). It is an external view of vanilla beans (reference product 3) after performing underwater shock wave processing (distance 5 cm from a detonation line) 3 times. It is a scanning electron micrograph of a vanilla bean cut to a length of 1 cm in the minor axis direction (shock wave untreated: reference product 1). It is a scanning electron micrograph of vanilla beans (reference product 3) after performing underwater shock wave treatment (distance 5 cm from the detonation line) three times.

As described above, the production method of the present invention includes a step of first applying a shock wave to the vanilla beans to destroy the cellular tissue of the vanilla beans. As a result, the cellular tissue is destroyed while maintaining the original form of vanilla beans (including the cut form), so that the extraction efficiency of flavor components is improved and the original form of vanilla beans is a filter aid. Therefore, fats and oils, polysaccharides and the like are not extracted and work efficiency can be increased. As the raw material vanilla beans used in this case, any kind may be used as long as it is generally available in the market, regardless of the kind. Examples of such vanilla beans include bourbon vanilla beans, Mexican vanilla beans, Indonesia vanilla beans, Tahitian vanilla beans, and other hybrid species. These may be used alone or in combination of two or more.
Normally, vanilla beans are supplied after being divided into grades according to the size, variety, etc., after passing through a series of steps consisting of fermentation, aging, and drying, called curing. Any grade may be used.

  When applying a shock wave, the vanilla beans may remain in their original form, but may be cut into an appropriate shape and size, and are not particularly limited.

Vanilla bean shock wave treatment is a process that gives vanilla beans the level of shock wave necessary to destroy the cell tissue of vanilla bean pods. For example, vanilla beans and shock wave sources are prepared and transmitted between them. By filling with a medium and generating a shock wave from a shock wave generation source, the shock wave can be applied to the vanilla bean and the cell tissue of the vanilla bean can be destroyed.
A shock wave is a strong pressure change wave that propagates in a transmission medium at a high speed (a speed exceeding the speed of sound), and has the property of instantaneously and rapidly changing physical factors such as pressure, temperature, and density. is there. In nature, it is known to occur at the moment when accumulated energy is released, such as volcanic explosions and lightning strikes. In addition, shock waves can be artificially generated by explosive explosives and large current discharges, and they can destroy rocks and concrete in civil engineering work, explosive pressure bonding of difficult-to-join materials, metal punching, wood modification, and medical treatment. It is applied to the destruction of kidney stones.

  The shock wave generating source generates a shock wave in order to give the vanilla beans a shock wave. Examples of the shock wave generating source include chemicals that use chemical energy, explosives that generate shock waves using explosions, and those that use electrical energy that use electric pulses to generate shock waves. An electric pulse generator to be generated can be used, and examples of using mechanical energy include a method of generating a shock wave by using a metal sphere driven into a liquid. Of course, the shock wave generating source may generate a shock wave using energy other than the chemical, electrical, and mechanical energy described above.

  The transmission medium is for transmitting a shock wave (shock wave transmission medium), that is, for transmitting the pressure accompanying the shock wave (pressure transmission medium). This transmission medium is, for example, a compressive fluid such as gas or liquid, or an elastic body such as rubber.

  In the present invention, as a specific mode for applying a shock wave to the vanilla beans, for example, water is used as a shock wave transmission medium, a water tank filled with water is prepared, and the vanilla beans and the shock wave source are provided therein. Install at appropriate intervals. At that time, in order to prevent the vanilla beans from coming into contact with the shock wave transmission medium (water), as a protective material, a container such as a commercially available polypack or polycarbonate bottle is filled with vanilla beans, and these are put into a metal basket or the like. Put it in and fix it. As a material for the protective material, polycarbonate, polyimide, and acrylonitrile / butadiene / styrene / copolymer are particularly preferable in order to prevent deformation and breakage of the container due to shock waves.

  An example of the shock wave generation source is a detonation wire having an electric detonator bonded thereto. The explosive wire usually contains 1.0 g / m of an explosive called a pen slit (PETN), and is used when the explosive is blasted in the same manner as the lead wire. No matter how long this explosive wire is, it will reliably transmit detonation to the other end.

  Since the pressure of the shock wave applied to the vanilla beans varies depending on the distance from the detonation line to the vanilla bean, in order to make the pressure of the shock wave applied to the vanilla beans uniform throughout the vanilla bean, It is preferable to install both in parallel so that the distance between the line and the vanilla beans is a constant interval.

A vanilla bean and a shock wave source are installed at an appropriate interval, and then an electric detonator is caused to explode by causing electricity to explode, thereby generating a shock wave from the explosive line. As a result, the shock wave from the explosion line propagates in a medium such as water and destroys the cellular tissue of the vanilla beans via a protective material such as a polypack or a polycarbonate bottle.
The pressure of the shock wave applied to the vanilla beans can be arbitrarily set by changing the distance from the explosion line. As a reference, when using the above shock wave source consisting of an explosion line (containing a pen slit of 1.0 g / m) with water selected as a transmission medium and an electric detonator bonded, the distance from the explosion line Table 1 shows the relationship between shock wave pressures.

  In the present invention, in order to destroy the cellular tissue of the vanilla beans, the pressure of the shock wave applied to the vanilla beans is set to a value that sufficiently destroys the cellular tissue in consideration of the size of the vanilla beans. In general, it is generally 100 MPa to 500 MPa, preferably 120 MPa to 300 MPa. When this pressure is lower than 100 MPa, the cellular tissue of the vanilla beans is not sufficiently destroyed, so that the extraction efficiency of the vanilla flavor component may not change much compared to that of the untreated shock wave. On the other hand, if the pressure is higher than 500 MPa, the cellular tissue of the vanilla beans is destroyed too much, and as a result, lipids and polysaccharides are also extracted, making it difficult to perform separation filtration and the like after the extraction, and the working efficiency is lowered. There is a risk.

  The number of times that the shock wave is applied to the vanilla beans may be determined as appropriate while observing the state of destruction of the cellular tissue of the vanilla beans, and is not limited to once but may be more than once. For example, in the method of generating a shock wave from an explosion line by detonating the explosion line and propagating the shock wave using water as a medium, the shock wave is given to the vanilla beans only for a short time. By applying a shock wave once, the cell tissue can be effectively destroyed and the extraction efficiency can be increased.

  In the present invention, a vanilla bean cell tissue is destroyed by applying a shock wave, and then the vanilla bean is extracted with water and / or a water-soluble organic solvent. The extraction method is not particularly limited, and can be performed by various methods. For example, vanilla beans subjected to shock wave treatment are left in an extraction solvent or stirred.

  In the present invention, when extracting vanilla beans with water and / or a water-soluble organic solvent, it is preferable to use vanilla beans cut into an appropriate size. Vanilla beans are long and narrow ridges with an outer diameter of about 5 mm to 10 mm and a length of about 10 cm to 20 cm. Therefore, in the original form, it is difficult to float during extraction, and operations such as stirring and liquid feeding may be difficult. Because. Specifically, before applying the shock wave, the vanilla beans are cut in the short axis direction to a length of about 1 mm to 10 mm in advance, or after the shock wave is applied, the short axis direction is set to a length of about 1 mm to 10 mm. It is preferable to cut into two. In addition, after breaking the uncut vanilla beans in the major axis direction, chopping in the minor axis direction or after chopping in the minor axis direction, the shredded material obtained by chopping in the major axis direction It is particularly preferred to use and extract with water and / or water-soluble organic solvents.

  In the extraction, water and / or a water-soluble organic solvent is used as the extraction solvent. Examples of the water-soluble organic solvent include alcohols such as methanol, ethanol, n-propanol, isopropanol, butanol, 2-butanol, and t-butanol; ketones such as acetone; and ethylene glycol, propylene glycol, glycerin, 1 One or a mixture of plural kinds selected from polyhydric alcohols such as 1,3-butylene glycol and 1,2-butylene glycol can be exemplified. Among these, alcohols or polyhydric alcohols are preferable, and one or more kinds of mixtures selected from ethanol, propylene glycol, and glycerin are particularly preferable.

  In the present invention, water or a water-soluble organic solvent can be used alone as an extraction solvent, but it is preferable to use a mixture of a water-soluble organic solvent and water. In that case, the water content of the mixed solvent is usually preferably in the range of about 20 to 80% by mass.

  Generally the usage-amount of water and / or a water-soluble organic solvent is about 2-50 mass parts with respect to 1 mass part of vanilla beans to be used, Preferably the range of about 5-20 mass parts is mentioned.

  The extraction conditions are usually room temperature to 90 ° C., preferably 30 to 70 ° C., and are at least 10 minutes, preferably 1 hour to 1 year. If the extraction temperature is lower than room temperature or less than 10 minutes, the vanilla extract cannot be sufficiently extracted from the vanilla beans. On the other hand, when the temperature exceeds 90 ° C., the flavor and aroma component of vanilla evaporates or deteriorates, which is not preferable.

  The vanilla extract of the present invention can be obtained by performing filtration, centrifugation, etc. after the extraction to remove the insoluble solid content of the vanilla beans.

  As a general embodiment in carrying out the present invention, water and / or a water-soluble organic solvent is added to vanilla beans after applying a shock wave, and the temperature is from room temperature to 90 ° C. in an open system or a closed system. Illustrated is an embodiment in which the vanilla extract of the present invention is obtained by standing or extraction with stirring for 10 minutes to 3 months at temperature, and after cooling, removing insoluble solids by solid-liquid separation operations such as centrifugation and filtration. The

  In general, an extract obtained by extracting a natural product with water and / or a water-soluble organic solvent may generate a precipitate during storage. Often, polyhydric alcohols and sugars such as propylene glycol, glycerin, sorbitol, mannitol, sugar, fructose and glucose are added to the extract. To the vanilla extract obtained by the method of the present invention, polyhydric alcohols or saccharides as exemplified above can be added at a ratio of about 5 to about 10 parts by mass per 100 parts by mass of the vanilla extract.

The vanilla extract thus obtained has a vanilla flavor in comparison with the vanilla extract obtained by the conventional extraction process using shredded products obtained by chopping vanilla beans (sliced products in the short axis direction). High component extraction efficiency. In addition, since the cellular tissue of the vanilla beans subjected to the shock wave treatment is destroyed while maintaining the original shape, separation and filtration does not become difficult as when extraction is performed using a crushed product of vanilla beans. In addition, the vanilla extract obtained by the present invention has no astringency such as astringent taste and savory taste in the vanilla extract extracted using a pulverized product, is rich in richness, has a natural feeling, and has a mild aging feeling. And it has a flavor with excellent palatability.
Thus, the vanilla extract of the present invention can be used by adding to the flavor and flavor imparting agents of various products, and the amount added varies depending on the purpose of use or the type of flavor and flavor imparting agent, The range of about 0.1 to about 5 mass% can be illustrated with respect to the whole amount of fragrance | flavor imparting agents.

ADVANTAGE OF THE INVENTION According to this invention, the aromatic flavor imparting agent which uses vanilla extract as an active ingredient can be provided, The vanilla extract characterized by food-drinks, cosmetics, health / hygiene / pharmaceuticals, etc. using this imparting agent The fragrance flavor of can be provided.
For example, beverages such as fruit juices, fruit liquors, milk beverages, carbonated beverages; frozen confections such as ice creams, sherbets, ice candy; Japanese and Western confectionery, jams, chewing gums, breads, coffee, Appropriate amount of the vanilla extract of the present invention for taste products such as cocoa, tea, tea, tobacco; soups such as Japanese-style soups, Western-style soups; flavor seasonings, various instant beverages / foods, various snack foods, etc. By adding, it is possible to provide foods and drinks with a unique aroma.
In addition, for example, shampoos, hair rinses, hair conditioners, hair packs, hair sprays, styling agents, hair creams, pomades, other hair cosmetic bases; osiroy, lipstick, other cosmetics By adding an appropriate amount of the vanilla extract of the present invention to a base or a cosmetic detergent base, cosmetics imparted with a unique aroma can be provided.
Furthermore, health and hygiene materials such as laundry detergents, disinfecting detergents, indoor fragrances, etc. with unique fragrances; Pharmaceuticals can be provided.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

[Example 1]
Madagascar vanilla beans (black beans) were cut to a length of 1 cm in the minor axis direction to obtain shredded products (reference product 1). Fill reference product 1 (120 g) into a polycarbonate container (inner diameter of about 10 cm x height of about 15 cm), seal completely and reinforce, then place in a metal cage and fix On the other hand, an explosive wire (containing a pen slit of 1.0 g / m) to which an electric detonator was bonded was placed at a distance of 5 cm from the container containing the vanilla beans, and these were filled with water. I sunk in the aquarium. After that, the explosion line was exploded and shock wave treatment was performed. Regarding the number of explosion treatments, the explosion treatment was repeated three times, five times, and 10 times in addition to the case of only once, and vanilla beans subjected to shock wave treatment were prepared (reference products 2 to 5 in order).
In addition, the same Madagascar vanilla beans as in Reference Product 1 were cut in the major axis direction, then cut in the minor axis direction to a length of about 1 cm (Reference Product 6), and frozen and then crushed (80 ° C.) Screen 1.0 mm) (Reference product 7) was prepared.
A photograph of the appearance of the reference product 1 is shown in FIG. 1, and a photograph of the appearance of the reference product 3 is shown in FIG. Moreover, the scanning electron micrograph of the reference product 1 is shown in FIG. 3, and the scanning electron micrograph of the reference product 3 is shown in FIG.
Next, 50 g of each reference product and 250 g of 50% (w / w) ethanol were charged into a 500 ml flask, and the mixture was allowed to stand for 4 hours at an internal temperature of 40 ± 1 ° C. (stirred for 1 minute every hour). After completion of the extraction, the mixture was cooled to 25 ° C. and separated by decantation with a smooth cloth. 2 Filter paper (manufactured by Advantech Toyo Co., Ltd.) 55 mm of cellulose powder (Diaflock: manufactured by Imano Trading Co., Ltd.) 3 g pre-coated with Nutsche to obtain a vanilla extract by suction filtration at a reduced pressure of 15.0 KPa (Invention product 1 -4 and comparative products 1 and 2. Since an extract could not be obtained from the reference product 7, it was not used as a comparative product.
About the obtained vanilla extract, the vanillin content and the light absorbency (430 nm) were measured with the following method. Further, the required time (seconds) was measured during the filtration. The results are shown in Table 2.

(Measurement method of vanillin content)
HPLC method:
Column: Inertsil ODS-80A (4.6 × 250 mm) 5 μm
(Manufactured by GL Science)
Eluent: methanol: water: acetic acid = 400: 600: 5
Injection volume: 10 μl
Flow rate: 0.6 ml / min
Detection condition: UV280nm

(Measurement method of absorbance of vanillin)
2 ml of vanilla extract is made up to a volume of 100 ml with 50% (w / w) ethanol (if the absorbance does not fall within the appropriate value range (about 0.3 to about 1.0), the dilution factor is changed appropriately) The absorbance at 430 nm was measured, and the value obtained by multiplying the measured value by the dilution factor was taken as the absorbance of the extract.

Regarding the vanillin content and absorbance (430 nm), as shown in Table 2, despite the same extraction time, the product of the present invention showed larger values for both vanillin content and absorbance than any of the comparative products. From this, it can be seen that according to the method of the present invention, the vanilla extract is efficiently extracted. In addition, as the number of shock wave treatments increased, those values tended to increase, and the tendency was particularly strong in absorbance. This is because, as the number of times increases, the destruction of the cellular tissue of vanilla beans has further progressed, so that the compound that is the source of the vanilla flavor contained in the cellular tissue is easily extracted. Conceivable.
On the other hand, as for the filtration time, the present invention product was not much different from the vanilla beans cut only in the short axis direction even in the shock wave-treated vanilla beans, but the vanilla beans cut in the long axis direction and the short axis direction are somewhat filterable. Was bad. Moreover, since the raw material and the solvent became paste-like in the frozen and pulverized reference product 7 and separation and filtration were difficult, the experiment was stopped halfway. From this, it can be seen that according to the method of the present invention, it is possible to selectively extract flavor components by preventing the extraction of oils and polysaccharides in the vanilla pods.

[Example 2]
(Taste evaluation)
30 parts by mass of fresh cream, 30 parts by mass of defatted concentrated milk, 2 parts by mass of egg yolk (raw), 15 parts by mass of granulated sugar and 33 parts by mass of water were mixed to prepare an ice cream dough having about 10% by mass of milk fat. Next, 0.5% by mass of the vanilla extract obtained in Example 1 was added to the ice cream dough to prepare ice cream. This ice cream was subjected to sensory evaluation by 10 well-trained panelists. Table 3 shows the average sensory evaluation of 10 panelists.

  As shown in Table 3, the ice cream to which the vanilla extract of the present invention is added is rich in rich and rich natural feeling peculiar to natural vanilla, and has a mild ripening feeling. There was no miscellaneous taste and it had an excellent flavor. From this, it can be seen that according to the method of the present invention, a vanilla extract containing a large amount of a compound that is a source of flavor and flavor peculiar to vanilla and a low amount of a compound that is a source of miscellaneous taste or the like can be obtained. In addition, as the number of shock wave treatments on the vanilla beans increased, the strength to evoke a rough sensation increased, which was good. This is considered to be due to the fact that as the number of times increases, the destruction of the cell tissue has further progressed, so that a lot of compounds reminiscent of feeling of sensation have been extracted.

[Example 3]
(Shock wave pressure and extraction efficiency)
According to the same operation as in Example 1, the distance from the container containing the explosive line and the vanilla beans was set to 10 cm, the vanilla beans (reference product 8) to which a shock wave was applied once, the distance being 10 cm and the shock wave Vanilla beans (reference product 9) given 5 times, vanilla beans (reference product 10) given a shock wave once with a distance of 15 cm, vanilla beans (reference product 11) given a shock wave 5 times with a distance of 15 cm, distance Was 20 cm, and vanilla beans (reference product 12) to which a shock wave was applied once were prepared, and vanilla beans (reference product 13) to which a distance was 20 cm and shock waves were applied 5 times were prepared.
Next, in the same manner as in Example 1, a 200 ml flask was charged with Reference Products 2 and 4 and 20 g of each of the above-prepared Reference Products and 100 g of 50% (w / w) ethanol. Extraction was performed (stirring for 1 minute every hour). After completion of the extraction, the mixture was cooled to 25 ° C. and separated by decantation with a smooth cloth. 2 Filter paper (manufactured by Advantech Toyo Co., Ltd.) 55 mm in a Nutsche pre-coated with 3 g of cellulose powder (Diaflock: manufactured by Imano Trading Co., Ltd.) was suction filtered at a reduced pressure of 15.0 kPa to obtain a vanilla extract (Invention product 1 3, 5-10 and comparative products 1-2). About the obtained vanilla extract, the vanillin content and the light absorbency (430 nm) were measured. The results are shown in Table 4.

As shown in Table 4, when the pressure of the shock wave is 184 MPa and 120 MPa, both the vanillin content and the absorbance are increased by the shock wave treatment, and the vanillin content and the absorbance are 5 times as compared with the number of treatments once. Tended to increase.
On the other hand, when the pressure of the shock wave is 50 MPa and 70 MPa, although the absorbance tends to be increased by the shock wave treatment, the shock wave treatment is not performed for the vanillin content in the case where the number of shock wave treatments is one or five. It was almost the same as the comparative product 1.
Therefore, for the shock wave treatment of vanilla beans, it is effective to set the pressure to about 100 MPa at the minimum. When the pressure is about 100 MPa or more, the extraction efficiency increases with the number of treatments, but when the pressure is about 100 MPa or less, the number of treatments is increased. However, it was thought that the effect was not so much improved.

[Example 4]
(Confirmation of shortening of extraction time)
100 g of each of the vanilla beans of reference products 1 to 6 and 500 g of 70% (w / w) ethanol are charged into a flask, and the mixture is left and extracted at a temperature of 40 ± 1 ° C. and sampled over time. The vanillin content was measured (HPLC method). Table 5 shows the extraction time required until the vanillin content reaches 80% by mass of the vanillin content (measured by the Soxhlet extraction method) contained in the vanilla beans.

  As is clear from Table 5, in the vanilla beans subjected to the shock wave treatment, it was confirmed that the time for extracting the same amount of vanillin was shortened and the extraction time was shortened as the number of shock wave treatments was increased. This is considered to be due to the fact that the destruction of the cell tissue progressed as the number of shock wave treatments increased, and vanillin was easily extracted.

[Example 5]
(Comparison by low temperature long time extraction method)
100 g of each of the reference products 1, 2, 4, 8, and 9 and 500 g of 50% (w / w) ethanol were placed in a flask, and the mixture was left to stand and extracted at a temperature of 40 ± 1 ° C. for 30 days (1 day). For 1 minute). After completion of the extraction, the mixture was cooled to 30 ° C. or lower and decanted with an exposed cloth. 2 Filter paper (manufactured by Advantech Toyo Co., Ltd.) 55 mm of cellulose powder (Diaflock: manufactured by Imano Trading Co., Ltd.) 7 g pre-coated with Nutsche to obtain a vanilla extract by suction filtration at a reduced pressure of 15.0 kPa (Invention product 11) -14, comparative product 3). Next, 0.5% by mass of the obtained vanilla extract was added to a liquid base material in which 60 parts by mass of milk, 34 parts by mass of water, and 6 parts by mass of granulated sugar were mixed, and was functionalized by 10 well-trained panelists. Evaluation was performed. Table 6 shows the average sensory evaluation of 10 panelists.

  As shown in Table 6, there is a tendency to increase the strength of the body feeling by increasing the number of shock wave treatments of vanilla beans, and the shock wave treatment of vanilla beans contributes to improving the flavor of the extracted extract. It was shown that. This is considered to be due to the fact that as the number of times increases, the destruction of the cell tissue has further progressed, so that a lot of compounds reminiscent of body feeling have been extracted.

[Example 6]
(Physical properties of vanilla beans processed with shock wave)
About the reference products 1-5 obtained in Example 1, 5 samples were prepared, and after removing the seed, a fruit hardness meter (083014 fruit hardness meter (KM-1 type), manufactured by Fujiwara Seisakusho) was used. The hardness of each sample (the part of the heel) was measured, and the average value thereof was determined as the hardness of the reference products 1-5. The results are shown in Table 7.

As can be seen from Table 7, the hardness of the vanilla beans tended to decrease as the number of shock wave treatments increased.

Claims (4)

A method for producing a vanilla extract, characterized in that vanilla beans are subjected to shock waves to destroy the cellular tissue of the vanilla beans, and then the vanilla beans are extracted with water and / or a water-soluble organic solvent. The method for producing a vanilla extract according to claim 1, wherein the pressure of the shock wave is 100 MPa or more and 500 MPa or less. The vanilla extract obtained by the manufacturing method of Claim 1 or Claim 2. Vanilla beans with cellular tissue destroyed by shock waves.

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