JP2835774B2 - New vanilla flavor - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a novel aged vanilla flavor which is rich in richness, rich in natural feeling, and excellent in palatability. More specifically,
A concentrated extract obtained by extracting the vanilla beans material with an extractant, which is an aroma component-enriched fraction of liquor, which is an aroma component-enriched fraction having an alcohol concentration of at least 40% by weight, and A unique vanilla flavor full of aging.

[Background Art] The aroma peculiar to vanilla flavor is formed through a process of drying, fermenting, and aging vanilla beans called curing after harvesting the vanilla beans. In old times,
Vanilla beans were crushed and mixed with foods and drinks. At present, however, vanilla beans are used in the form of an extract (extracted liquid) obtained by extracting vanilla beans with aqueous alcohol. I have.

However, the vanilla extract produced by extracting vanilla beans with hydroalcohol or the like has a drawback that the aroma immediately after extraction is extremely monotonous and lacks a rich ripening feeling. Therefore, in general, a method is often employed in which the extract is stored and aged for at least two months or longer to foster a rich and ripened vanilla flavor.

Whiskeys, on the other hand, were made by aging mature distilled sake for a long time by burning the inner surface of old sherry barrels with the heat of peat. As a method of industrially performing this aging operation in a short time, polyphenol-like substances extracted from materials such as oak and oak or catechol, pyrogallol, resorcinol, gallic acid, tannic acid, and the like in distilled spirits (whiskey, brandy, rum, etc.) One or two or more of ellagic acid, pyrogallic acid, chlorogenic acid, etc. each in 0.01
A method of ripening distilled spirits by adding 0.1% to 0.1% and heating the mixture at a temperature not lower than room temperature and lower than the normal pressure boiling point of ethyl alcohol for 5 to 60 days has been proposed (Japanese Patent Publication No. 40-7119).

The present inventors have previously described a method for producing vanilla flavor by extracting vanilla beans,
There has been proposed a method for extracting vanilla flavor, characterized in that a woody material is added and coexistent during or after extraction of beans (JP-A-59-129298).

However, it generally takes a long time to obtain an aged vanilla flavor by this method, and further improvement has been desired from an industrial point of view.

Liqueurs are often made by soaking plant flowers, leaves, skins, roots, and fruits in brewed or distilled liquor to leach out their fragrance, taste, and color, and then adding sugar, pigment, etc. Are known. It is also known to mix vanilla as a kind of spices to be added at the time of preparing these liqueurs.For example, beer 56 is added with 22 kg of sugar and 50 g of vanilla, heated to 90 ° C., cooled, and then added with ethanol 30. A method for producing beer liqueur that is packed in a closed container and aged for one month (West German Published Patent No. 3330276),
Also, juices, water extracts, alcohol extracts, essential oils or fermented products of plant bodies such as seeds and fruits, or a mixture of these processed products and sake are mixed, and the alcohol content is about 4 to 8%, the sugar content is 3 to 6%, and the acidity. A method for producing a liqueur of a lower alcohol by adjusting the composition ratio in the range of about 3 to 9 ml (Japanese Patent Laid-Open No. 231989/1986), and at least two extractions of vanilla beans extracted with different kinds of alcoholic beverages It is disclosed that a variety of vanilla extracts can be obtained by mixing the materials (Japanese Patent Laid-Open No. 2-117362).

[Problems to be Solved by the Invention] Conventional vanilla flavors are generally extracted using hydrous alcohol as described above, but have the drawback that the flavor is monotonous and poor in mellow sensation. I was As a means for compensating for this drawback, the extract is often stored and aged for a long period of time.

However, the storage aging process for several months is inefficient, and it has been very difficult to obtain a rich ripening extract with good quality reproducibility. In addition, the method of directly extracting vanilla beans with alcoholic beverages does not necessarily have a strong aroma and flavor of the obtained vanilla extract, is monotonous, lacks aging, and is not satisfactory for use as a flavoring agent.

[Means for Solving the Problems] The present inventors have intensively studied to solve these problems. As a result, the conventional vanilla beans material is extracted by an extractant which is an aroma component-enriched fraction of liquor, which is an aroma component-enriched fraction having an alcohol concentration of at least 40% by weight or more. It has been discovered that a unique ripened vanilla flavor full of rich and rich ripening can be produced in a very short time, which can not be imagined at all from an extract of alcohols or liquors, by a simple operation with good quality reproducibility.

This technical idea is completely different from the above-mentioned liqueur production method which simply imparts the flavor of vanilla to brewed liquor and / or distilled liquor, and is extremely intense that cannot be achieved by simply replacing the extraction solvent such as hydroalcohol with liquor. This is based on the idea of creating a completely new aging vanilla flavor having a high dilution ratio.

Hereinafter, specific embodiments of the present invention will be described in more detail.

Vanilla beans used in the present invention are commercially available, and can be of any variety. Examples of such vanilla beans include bourbon vanilla beans, Mexican vanilla beans, Indonesian vanilla beans, Tahitian vanilla beans, and the like.

In the present invention, the liquors used for fractionating and collecting the aroma component-enriched fraction include brewed sake such as sake, wine, apple cider, melon liquor and beer; ), Cereal liquors such as konryonshu; sweet potato shochu; distilled liquor such as brandy, kirschwasser, rum; brewed liquor and / or distilled liquor such as naichu made from milk and mixtures thereof.

Separation and collection of the flavor component-enriched fraction from these alcoholic beverages can be performed by known methods and means such as atmospheric distillation and vacuum distillation.

The collection amount of the aroma component-enriched fraction can be arbitrarily selected within a fraction range of alcohol concentration of 40% by weight or more.
Generally, in the case of brewed liquor such as wine and sake, the range may be about 5 to about 30%, preferably about 10 to 20% by weight of the liquor weight. Further, even if distilled spirits such as whiskey, brandy, rum and the like originally having an alcohol concentration of 40% or more are used as they are for extraction, the object of the present invention cannot be achieved. In the case of such a high-alcohol-concentrated distilled liquor, a fraction in the range of about 5 to about 70%, preferably about 30 to 50% by weight of the liquor can be mentioned.

The amount of the alcoholic aroma component-enriched fraction used for the extraction of vanilla beans can be arbitrarily selected, but is generally about 2 to about 10 parts by weight per 1 part by weight of the vanilla beans.
0 parts by weight, preferably about 5 to about 10 parts by weight, are often employed.

Instead of the above-mentioned fragrance component-enriched fraction, the alcohol concentration is 40
Extracted vanilla beans using liquor of less than 10% by weight as it is, the vanilla flavor obtained is monotonous in flavor, poor in maturity, and even if alcohol containing alcohol concentration of 40% by weight or more is used as it is In addition, the vanilla flavor which is similarly monotonous, has a weak aroma, and is rich and ripened cannot be obtained.

There is no particular limitation on the mode of contact treatment between the vanilla beans and the fragrance-enriched fraction of liquor, but generally, the vanilla beans are cut into pods or cut into about 0.2 to about 10 mm as pods. The alcoholic aroma component-enriched fraction is added to the shreds, and for example, at a temperature of about 20 to about 80 ° C, preferably about 30 to about 60 ° C, for about 1 to about 48 hours, preferably about 6 to about 24 hours It can be carried out by immersion or stirring with standing.

When the contact extraction process as described above is completed, filtration,
The novel aged vanilla flavor of the present invention can be obtained by performing solid-liquid separation by a known method such as centrifugation and collecting the liquid portion.

The residue obtained by collecting the liquid vanilla flavor by solid-liquid separation from the vanilla beans that have been subjected to the contact treatment with the alcoholic aroma component-enriched fraction thus obtained is further subjected to water, ethanol, glycerin, propylene glycol and the like, if desired. It can be extracted with a mixture, and the resulting vanilla flavor can also be used as a vanilla flavor having a rich and mellow aroma that is significantly better than conventional vanilla extract. Can be used by mixing with the vanilla flavor extracted from the alcoholic aroma component-enriched fraction obtained above.

The vanilla flavor obtained by the method of the present invention has a remarkably strong aroma and flavor as compared with the conventional vanilla extract, and further has an excellent flavor of rich sweetness and a rich and mellow ripening feeling, beverages, Various desserts such as confectionery, fermented milk, ice cream, cookies, candies, bakery products, snack foods, flavors for chocolate and tobacco, etc., various foods, luxury goods, health and hygiene or pharmaceuticals, cosmetics, etc. Can be used. The addition amount of the vanilla flavor of the present invention to such foods and drinks can be arbitrarily selected, but generally, the addition amount in the range of about 0.1 to about 1% by weight to these foods and drinks is often employed. You.

Hereinafter, several embodiments of the present invention will be described in more detail with reference to Examples.

[Examples] Reference Example 1: Preparation of brandy aroma component-enriched fraction 1,000 g of brandy (VSOP: Curvage) was charged into a distillation still and distilled under normal pressure, and the initial distillate was 500 g (the charged amount of 50 g).
% By weight) and a brandy aroma component-enriched fraction was prepared (alcohol concentration 60%).

Reference Example 2: Preparation of a concentrated fraction of wine aroma components 2,500 g of French red wine (brand name: Burgundy Vonne Romanee, Reine Pedaux 1983) was charged into a distillation still equipped with a rectification column, and at a reduced pressure of 70 mmHg, a boiling point of about 40 to about 60. A 500 g distillate at 500 ° C. was sampled as a wine aroma component concentrated fraction (alcohol concentration: 45%).

Reference Example 3: Preparation of a concentrated whiskey aroma component whiskey special grade (brand: Johnny Walker, black 12)
Year) 800 g was charged into a distillation apparatus equipped with a rectification column, and 50% by weight of the charged amount was distilled and collected at normal pressure (alcohol concentration 65).
%).

Reference Example 4: Preparation of Kirschwasser aroma component-enriched fraction Kirschwasser (brand: Kirsch, Vedraine)
1,000 g was charged into a distillation still equipped with a rectification column, and distilled under reduced pressure conditions of about 50 mmHg to collect 300 g of the initial fraction (alcohol concentration).
65%).

Example 1 To 100 g of vanilla beans (made in Madagascar) cut to about 1 cm, 500 g of a flavor component-enriched fraction of brandy (VSOP: Curbage) prepared in Reference Example 1 was added, mixed uniformly, and then placed in a container with a lid. Stirring was performed at 60 to 65 ° C for 6 hours. After the extraction, solid-liquid separation was carried out on a silk cloth to obtain 400 g of a separated liquid (Product 1 of the present invention). This separated liquid, that is, vanilla flavor,
The flavor of vanilla beans is enhanced by the concentrated flavor of brandy, and those flavors bring out a unique harmony, a unique vanilla flavor excellent in richness, richness and taste that is completely different from conventional vanilla extract. there were.

Example 2 Extraction was carried out in the same manner as in Example 1 except that the same amount of the wine aroma component-enriched fraction obtained in Reference Example 2 was used instead of the brandy aroma component-enriched fraction of Example 1, and solid- After liquid separation N
Filter using o.2 filter paper to get a clear vanilla flavor 380
g was obtained (Product 2 of the present invention). This vanilla flavor was rich, rich and excellent in palatability.

Example 3 To 100 g of vanilla beans cut into about 1 cm, 300 g of the Kirschwasar aroma component-enriched fraction obtained in Reference Example 4 was added, followed by stirring and extraction at 50 ° C. for 3 hours. After the extraction, solid-liquid separation was performed with a bleached cloth to obtain 240 g of a separated liquid. 300 g of 40% ethanol was newly added to the residual solid matter, and extraction was repeated under the same conditions to perform solid-liquid separation to obtain 300 g of a separated liquid. These separated liquids were combined and mixed well, followed by filtration through No. 2 filter paper to obtain 500 g of a vanilla flavor with a strong aroma full of a unique and rich high-grade vanilla ripening. (Product 3 of the present invention).

Example 4 In Example 1, instead of the brandy flavor component-enriched fraction, a mixture of 200 g of the wine flavor component-enriched fraction obtained in Reference Example 2 and 300 g of the whiskey flavor component-enriched fraction obtained in Reference Example 3 was added. Otherwise, a vanilla flavor was prepared under the same conditions as in Example 1. The obtained vanilla flavor is
It had an unprecedented taste of vanilla with a rich aging feeling, powerful persistence, and a fresh feeling (Product 4 of the present invention).

Comparative Example 1 The procedure of Example 1 was repeated, except that the brandy VSOP used in Reference Example 1 was used in the same amount as in Example 1 in place of the brandy aroma component-enriched fraction. Filtration through a filter paper provided 380 g of a clear extract (Comparative product 1).

Comparative Example 2 All of Example 1 was repeated except that 500 g of 60% ethanol was used in place of the brandy aroma component-enriched fraction.
Extraction was performed under the same conditions as described above, and the separated liquid was filtered through filter paper to obtain 380 g of a clear extract (Comparative product 2).

Comparative Example 3 In Example 3, instead of the Kirschwasser aroma component-enriched fraction, 300 g of the Kirschwasser used in Reference Example 4 was added as it was, and the mixture was stirred and extracted at 50 ° C. for 3 hours. Then, as in Example 3, 300 g of 40% ethanol was added to the residue and extracted under the same conditions, and the separated solution was filtered through filter paper to obtain 500 g of vanilla flavor (comparative product 3).

Reference Example 5 An ice cream dough having a milk fat content of 10% was prepared by an ordinary method, and ice creams to which the vanilla flavors obtained in Example 1 and Comparative Example 1 were respectively added to 0.5% were prepared. The sensory evaluation of this ice cream was performed by a two-point comparison method using a panel of 20 well-trained persons. Table 1 shows the results.

Reference Example 6 Table 2 shows the results of sensory evaluation of Comparative Example 2 obtained in Comparative Example 2 for Product 1 of the present invention in the same manner as Reference Example 5.

Reference Example 7 Similarly to Reference Example 5, the product 3 of the present invention of Example 3 and Comparative Example 3
Table 3 shows the results of the sensory evaluation of Comparative Product No. 3.

As is clear from the results in Tables 1 to 3, all of the products of the present invention were rich in flavor, full of ripening feeling, and high in taste as compared with the corresponding comparative products.

Reference Example 8 As in Reference Example 5, the product 2 of the present invention of Example 2 and Comparative Example 1
As a result of perfumery of the comparative product 1 of ice cream with sensory evaluation, the product 2 of the present invention has an unprecedented and high-grade vanilla aroma and a rich ripening flavor, and is extremely highly palatable. Was something.

[Effects of the Invention] According to the present invention, a unique vanilla flavor full of moderate sweetness, color tone, and rich and mellow sensation can be easily obtained by a simple means of extracting vanilla beans with a concentrated alcoholic aroma component. With a simple operation, it can be obtained with good quality reproducibility.

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Claims (1)

(57) [Claims] A vanilla beans material is extracted with an extractant which is a concentrated fragrance component of liquor, which is a fragrance component concentrated fraction having an alcohol concentration of at least 40% by weight or more. A new aged vanilla flavor characterized by: