JP3035610B1 - How to extract vanilla tincture - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To enhance the vanilla-like flavor imparting ability, and to almost eliminate the bean smell in the vanilla extract peculiar, to be rich, rich and rich in natural feeling and to make baked confectionery. The present invention provides a method for extracting vanilla tincture, in which the sweetness unique to vanilla spreads in the mouth only when added to raw confectionery and eaten, and the added product becomes rich in water retention. SOLUTION: The vanilla beans after the curing treatment are subjected to an extraction treatment in the presence of a mixture of sodium lactate and hydroalcohol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for extracting vanilla tincture, which has an enhanced aroma and flavor imparting ability and can improve the water retention of an additive.

[0002]

2. Description of the Related Art The aroma peculiar to vanilla flavor is formed through a process of drying, fermenting, and aging vanilla beans, which is called curing after harvesting the vanilla beans.
At present, vanilla beans are used in the form of vanilla tincture (extraction solution) obtained by extracting with water-containing alcohol.

[0003]

However, the vanilla tincture produced by extracting vanilla beans with a hydrous alcohol or the like requires a long extraction time and has a unique smell or bean odor unique to the vanilla extract. And the extract generally has a relatively weak vanilla-like flavor and flavor imparting ability, so that in order to impart a vanilla-specific flavor to food and drink, a considerable amount must be added. Had disadvantages.

[0004] In order to remove the bean odor from the above-mentioned odorous area and obtain a vanilla tincture having a mild ripening sensation, a method of storing and ripening it for at least one month has been carried out. However, the working effect was poor due to the long time, and it was not satisfactory from the viewpoint of an industrial production method. In addition, vanilla tincture obtained by extracting vanilla beans with a hydrated alcohol or the like was not always satisfactory in water retention when added to foods and the like.

[0005]

Means for Solving the Problems The present inventors have intensively studied to solve these problems. As a result, when the vanilla beans after the curing treatment are extracted in the presence of a mixture of sodium lactate and aqueous alcohol, the solvent rapidly permeates into the vanilla beans due to the effect of sodium lactate, and It has been found that the above problems can be solved at once, for example, vanilla tincture can be efficiently extracted and the water retention of the additive can be improved.

Accordingly, an object of the present invention is to enhance the ability to impart vanilla-like aroma and flavor, and to almost eliminate the bean odor in the vanilla extract's unique odorous odor, to provide a rich, rich, deep and natural feeling. It is an object of the present invention to provide a method for extracting vanilla tincture, which is rich in vegetables and has a characteristic sweetness of vanilla spread in the mouth only when added to baked confectionery, raw confectionery, etc., and the added product becomes rich in water retention.

[0007] As the vanilla beans after the curing treatment in the present invention, any kind of vanilla beans that can be easily obtained on the market can be used. Examples of such vanilla beans include Bourbon vanilla beans, Indonesian vanilla beans, Tahiti vanilla beans and the like. Examples of the water-soluble organic solvent as the extraction solvent in the present invention include alcohols such as ethanol,
A mixture with sodium lactate is good, and this water-soluble organic solvent can be used alone as an extraction solvent.However, it is preferable to use a mixture of the organic solvent and water, and the water content of the mixed solvent is usually Preferred is in the range of about 40% to 60% by weight.

Although sodium lactate may be added to the extraction solvent as it is, it is usually preferable to add it in the form of a 50% aqueous solution.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION One embodiment of carrying out the method of the present invention is as follows: 100 parts by weight of a vanilla bean material is
90 to 95 parts by weight of a 50% aqueous solution of sodium lactate, 2.5 to 3 parts by weight of ethanol, and 3 to 3.5 parts by weight of water are added in two portions, and in a closed system in the presence of ethanol vapor,
Vanilla tincture can be obtained by leaving at room temperature to 50 ° C. for 4 hours to 36 hours or extracting with stirring or stirring, and after natural cooling, removing by a solid-liquid separation operation such as filtration.

[0010] The vanilla tincture obtained in this way has a stronger vanilla-like aroma and flavor imparting ability than the conventional vanilla extract, and has a bean smell unique to the vanilla extract, It is rich, rich and rich with a rich natural feel and has a mild taste of juku-juku. Thus, the vanilla tincture of the present invention can be used by being added to the flavoring agent of various products, and the amount of addition varies depending on the purpose of use or the type of the flavoring agent. About 0. 0 to the total amount of the imparting agent.
The range of 1 to 2% by weight can be exemplified, and when added to baked confectionery, raw confectionery, etc., only when eaten, the unique sweetness of vanilla spreads in the mouth, and the added product is rich in water retention. Become.

According to the present invention, it is possible to provide a flavor imparting agent comprising vanilla tincture as an active ingredient, and to impart a flavor flavor of a vanilla extract characteristic to foods and drinks using the imparting agent. it can. For example, fruit juice drinks,
Beverages such as fruit liquors, milk drinks, carbonated drinks; ice creams, sorbets, cold candy such as popsicles; western confectionery such as cream puffs, custards, financiers, fresh cream; Japanese confectionery; Jams, chewing gums, breads, coffee,
Goods such as cocoa, black tea, tea, and tobacco; Japanese soups, soups such as Western soups;
By adding an appropriate amount of the vanilla tincture of the present invention to various instant drinks and foods, various snack foods, etc., the change in pH in the food is reduced, the body is given richness, the moisturizing effect, the effect of preventing water separation, the water absorption are improved. It is possible to provide a variety of foods and beverages that rise remarkably and spread the sweetness unique to vanilla in the mouth only when eaten.

[0012]

The embodiments of the present invention will be described more specifically with reference to comparative examples and examples. However, regarding the experiment, if the vanilla tincture is left as it is, the ethanol odor becomes strong. Therefore, comparison is made with vanilla oleoresin. Example 1 In an Erlenmeyer flask, 15 g of vanilla beans (from Bourbon) cut to about 1 cm, 23.1 g of 99% ethanol,
14 g of a 50% aqueous sodium lactate solution and 18.9 g of water are charged, and the mixture is extracted while stirring at an extraction temperature of 50 ° C. in an Erlenmeyer flask for 4 hours. After the completion of the extraction, the mixture is naturally cooled to 20 ° C., left for 24 hours, and then decanted with gauze or the like. The extracted vanilla beans were charged with 19.39 g of 99% ethanol, 11.75 g of a 50% aqueous sodium lactate solution, and 15.86 g of water the next day, and then treated under the same conditions as above to obtain a total of 90 g of vanilla tincture. Was. The vanilla tincture thus obtained is volatilized and condensed in a bath up to 15 g, and 15 g of oleoresin 10f is taken (Example 1; product No. 1 of the present invention). pH; 6.7
(± 0.1).

Reference Example 1 (Change in time) Vanilla oleoresin was produced under the same conditions as in Example 1 except that the extraction time in Example 1 was changed to 2 hours (Reference Example 1; Reference No. 1). Reference Example 2 (Change in time) Vanilla oleoresin was produced under the same conditions as in Example 1 except that the extraction time in Example 1 was changed to 6 hours (Reference Example 2; Reference No. 2).

Reference Example 3 (Change in time) Vanilla oleoresin was produced under the same conditions as in Example 1 except that the extraction time in Example 1 was changed to 8 hours (Reference Example 3; Reference No. 3). As to the change of the extraction time, the result of examining the change of the amount of extraction caused by the change of the extraction time in Example 1 and Reference Examples 1 to 3 (Reference No. 1 to Reference No. 3) by liquid chromatography. Since no dramatic change was observed even after extraction for more than 4 hours, the extraction time for future experiments including
It should be done only in time.

Reference Example 4 (Change in extraction temperature) A vanilla oleoresin was produced under the same conditions as in Example 1 except that the extraction temperature in Example 1 was changed to 45 ° C (Reference Example 4; Reference product No. 4). ). Reference Example 5 (Change in extraction temperature) A vanilla oleoresin was produced under the same conditions as in Example 1 except that the extraction temperature in Example 1 was 55 ° C (Reference Example 5; Reference product No. 5).

Reference Example 6 (Change in extraction temperature) Vanilla oleoresin was produced under the same conditions as in Example 1 except that the extraction temperature in Example 1 was changed to 60 ° C (Reference Example 6; Reference product No. 6). ). Example 1 and Reference Examples 4 to 6 (Reference Product No. 4) regarding the change in extraction temperature
Or reference goods NO. As a result of examining the change in the extraction amount accompanying the change in the extraction temperature in 6) by liquid chromatography,
Even if the extraction temperature is increased to 50 ° C. or higher, no dramatic change is observed.
It is performed at an extraction temperature of only 0 ° C.

Reference Example 7 (50% aqueous solution of sodium lactate 0
%) The 50% aqueous solution of sodium lactate in Example 1 is replaced with aqueous alcohol. That is, 99% ethanol 3
0.8 g, 50 g of a 50% aqueous sodium lactate solution, water 25.
Charge 2 g and extract at 50 ° C in an Erlenmeyer flask.
Extract while stirring for hours. After completion of the extraction, the mixture is naturally cooled to 20 ° C., left for 24 hours, and then decanted with a gauze cloth. Next day, 25.85 g of 99% ethanol and 25.85 water were added to the cut vanilla beans after the extraction.
g was prepared and vanilla oleoresin was produced under the same conditions as in Example 1 (Reference Example 7; Reference product No. 7). p
H; 4.1 (± 0.1).

Example 2 (50% aqueous solution of sodium lactate 2
(At 0%) The ratio of 99% ethanol, 50% sodium lactate aqueous solution and water in Example 1 is changed. 24.64 g of 99% ethanol, aqueous solution of 50% sodium lactate 11.2
g and 20.16 g of water, and extraction is performed while stirring at an extraction temperature of 50 ° C. for 4 hours in an Erlenmeyer flask. After completion of the extraction, the mixture is naturally cooled to 20 ° C., left for 24 hours, and then decanted with a gauze cloth. The next day, cut the vanilla beans into 99% ethanol 20.6
8 g, 9.4 g of a 50% aqueous sodium lactate solution, water 16.
A vanilla oleoresin was produced under the same conditions as in Example 1 except that 92 g were charged (Example 2; product No. of the present invention).
2). pH; 6.6 (± 0.1).

Example 3 (50% aqueous solution of sodium lactate 3
(At 0%) The ratio of 99% ethanol, 50% sodium lactate aqueous solution and water in Example 1 is changed. 21.56 g of 99% ethanol, 16.8% aqueous solution of sodium lactate 16.8
g and 17.64 g of water, and extraction was performed while stirring at an extraction temperature of 50 ° C. for 4 hours in an Erlenmeyer flask. After completion of the extraction, the mixture is naturally cooled to 20 ° C., left for 24 hours, and then decanted with a gauze cloth. After the extraction, cut vanilla beans were added to the next day with 99% ethanol 18.0.
95 g, 50% sodium lactate aqueous solution 14.1 g, water 1
A vanilla oleoresin was produced under the same conditions as in Example 1 except that 4.805 g was charged (Example 3; product N of the present invention).
O. 3). pH; 6.8 (± 0.1).

Example 4 (50% aqueous solution of sodium lactate 3
At the time of 5%) The proportions of 99% ethanol, 50% sodium lactate aqueous solution and water in Example 1 are changed. 20.02 g of 99% ethanol, 19.6 of 50% aqueous sodium lactate solution
g and 16.38 g of water, and extraction is performed while stirring at an extraction temperature of 50 ° C. for 4 hours in an Erlenmeyer flask. After completion of the extraction, the mixture is naturally cooled to 20 ° C., left for 24 hours, and then decanted with a gauze cloth. Next day, add 16.8% 99% ethanol to cut vanilla beans after extraction.
025 g, 50% sodium lactate aqueous solution 16.45 g,
A vanilla oleoresin was produced under the same conditions as in Example 1 except that 13.7475 g of water was charged (Example 4; product No. 4 of the present invention). pH; 6.8 (± 0.1).

Example 5 (50% aqueous solution of sodium lactate 4
(At 0%) The ratio of 99% ethanol, 50% sodium lactate aqueous solution and water in Example 1 is changed. 18.48 g of 99% ethanol, 22.4% aqueous 50% sodium lactate solution
g and 15.12 g of water, and extraction was performed while stirring at an extraction temperature of 50 ° C. for 4 hours in an Erlenmeyer flask. After completion of the extraction, the mixture is naturally cooled to 20 ° C., left for 24 hours, and then decanted with a gauze cloth. Next day, add 15.5% 99% ethanol to cut vanilla beans after extraction.
1 g, 50% aqueous sodium lactate solution 18.8 g, water 1
A vanilla oleoresin was produced under the same conditions as in Example 1 except that 2.69 g was charged (Example 5; product N of the present invention).
O. 5). pH; 6.9 (± 0.1).

Example 6 (50% aqueous solution of sodium lactate 5
(At 0%) The ratio of 99% ethanol, 50% sodium lactate aqueous solution and water in Example 1 is changed. 99% ethanol 15.4g, 50% sodium lactate aqueous solution 28g, water 1
2.6 g was charged, and the extraction temperature in an Erlenmeyer flask was 50 ° C.
For 4 hours while stirring. After extraction, 20 ° C
After natural cooling for 24 hours, the mixture is decanted with a gauze cloth. After the extraction, cut vanilla beans were added to the next day.
A vanilla oleoresin was produced under the same conditions as in Example 1 except that 23.5 g of an aqueous solution of sodium lactate and 10.575 g of water were charged (Example 6; product No. 6 of the present invention). p
H; 6.9 (± 0.1).

Example 7 (50% aqueous solution of sodium lactate 7
At the time of 5%) The proportions of 99% ethanol, 50% sodium lactate aqueous solution and water in Example 1 are changed. 7.7 g of 99% ethanol, 42 g of a 50% aqueous solution of sodium lactate, water 6.
Charge 3g and extract at 50 ° C in an Erlenmeyer flask.
Extract while stirring for hours. After completion of the extraction, the mixture is naturally cooled to 20 ° C., left for 24 hours, and then decanted with a gauze cloth. The next day, vanilla oleoresin was produced under the same conditions as in Example 1 except that cut vanilla beans after extraction were charged with 6.4625 g of 99% ethanol, 35.25 g of a 50% aqueous sodium lactate solution, and 5.2875 g of water the next day ( Example 7: Invention product No. 7). pH;
7.2 (± 0.1). Example 8 (when the 50% aqueous sodium lactate solution is 100%) The proportions of 99% ethanol, 50% aqueous sodium lactate solution and water in Example 1 are changed. 0 g of 99% ethanol, 56 g of a 50% sodium lactate aqueous solution and 0 g of water are charged, and the mixture is extracted while stirring at an extraction temperature of 50 ° C. in an Erlenmeyer flask for 4 hours. After completion of the extraction, the mixture is naturally cooled to 20 ° C., left for 24 hours, and then decanted with a gauze cloth. A vanilla oleoresin was produced under the same conditions as in Example 1 except that cut vanilla beans after extraction were charged with 0 g of 99% ethanol, 47 g of a 50% aqueous sodium lactate solution, and 0 g of water the next day (Example 8; the present invention). Product No. 8). pH; 7.4 (± 0.1).

Test Example 1 With respect to the change in the extraction time, the change in the amount of extraction caused by the change in the extraction time in Example 1 and Reference Examples 1 to 3 (Reference Products No. 1 to No. 3) was examined. As a result of inspection by liquid chromatography, Reference Example 1 (Reference product N
O. Even with stirring and extraction for 2 hours as in 1), none of the caramel component, natural component, and vanillin component could be extracted much. In addition, even if extracted for 4 hours or more as in Reference Example 2 (Reference Product No. 2) and Reference Example 3 (Reference Product No. 3), the caramel component, the natural component, and the vanillin component are all dramatic. Since no changes were seen, it was concluded that the extraction time was 4 hours optimal, including the industrial manufacturing and physical aspects.

Test Example 2 With respect to the change in the extraction time, Example 1 (Product No.
1) and Reference Example 4 (Reference Product No. 4) to Reference Example 6
As a result of examining the change of the extraction amount with the change of the extraction time in (Reference Product No. 6) by liquid chromatography,
In Reference Example 4 (Reference Product No. 4), the extraction temperature was 45 °.
Even with C, none of the caramel component, natural component, and vanillin component could be extracted much. Moreover, even if the extraction temperature is increased to 55 ° C. or higher as in Reference Example 5 (Reference Product No. 5) and Reference Example 6 (Reference Product No. 6), no dramatic change is observed. Taking into account the efficiency, it was concluded that an extraction temperature of 50 ° C. was optimal.

Test Example 3 As to the amount of sodium lactate added, Examples 1 to 8 were subjected to liquid chromatography. As a result, if the amount of sodium lactate was 20% or less, caramel component, natural component,
All vanillin components show low values. In addition, 30%
As described above, the extraction of the natural component and the vanillin component becomes saturated, the extraction of the caramel component decreases, and one important component as tincture is lost.

Test Example 4 A vanilla oleoresin obtained in Example 1 (Product No. 1 of the present invention) and Reference Example 7 (No. 7) was prepared by preparing an ice cream dough having a milk fat content of 10% by a conventional method. Ice cream to which 0.2% of each gin was added was prepared. Sensory evaluation was performed on these ice creams by 10 well-trained panelists by a two-point comparison method. Table 1 shows the results.

Table 1 Evaluation Items of the Invention No. 1 Reference product NO. 7 Strong and preferred flavor, natural feeling 8 2 Rich, rich and excellent ripening 9 9 Test Example 5 Similarly to Test Example 4, the product of the present invention NO. 2
And the reference product No. obtained in Reference Example 7. Table 2 shows the results of sensory evaluation of No. 7.

Table 2 Evaluation Items of the Invention No. 2 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent ripening 9 9 1 Test Example 6 Similarly to Test Example 4, the product of the present invention NO. 3
And the reference product No. obtained in Reference Example 7. Table 3 shows the results of the sensory evaluation of No. 7.

Table 3 Evaluation Items of the Invention No. 3 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent maturation 8 2 Test Example 7 Similarly to Test Example 4, the product of the present invention NO. 4
And the reference product No. obtained in Reference Example 7. Table 4 shows the results of the sensory evaluation of No. 7.

Table 4 Evaluation Items of the Invention No. 4 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent ripening 8 8 Test Example 8 Similarly to Test Example 4, the product of the present invention No. 5 obtained in Example 5 was used. 5
And the reference product No. obtained in Reference Example 7. Table 5 shows the results of the sensory evaluation of No. 7.

[0032] Table -5 endpoints present invention product NO. 5 Reference product NO. 7 Strong and preferred flavor, natural feeling 7 3 Rich, rich and excellent maturity 7 3 Test Example 9 Similarly to Test Example 4, the product of the present invention NO. 6
And the reference product No. obtained in Reference Example 7. Table 6 shows the results of the sensory evaluation of No. 7.

[0033] Table -6 endpoints present invention product NO. 6 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent ripening 7 3 Test Example 10 Similarly to Test Example 4, the product of the present invention obtained in Example 7 was NO. 7
And the reference product No. obtained in Reference Example 7. Table 7 shows the results of the sensory evaluation of No. 7.

Table 7 Evaluation Items of the Invention No. 7 Reference product NO. 7 Strong and preferable flavor, natural feeling 7 3 Rich, rich and excellent ripening feeling 7 3 Test Example 11 Similarly to Test Example 4, the product of the present invention NO. 8
And the reference product No. obtained in Reference Example 7. Table 8 shows the results of the sensory evaluation of No. 7.

Table 8 Evaluation Items of the Invention No. 8 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent maturity 7 3 Test Example 12 A commercially available animal raw cream dough was prepared. Invention product No. 1) and Reference example 7 (Reference product No. 7)
A fresh cream to which 0.2% of the vanilla oleoresin obtained in the above was added was prepared. Sensory evaluation was performed on these fresh creams by 10 well-trained panelists by a two-point comparison method. The results are shown in Table-9.

Table 9 Evaluation Items of the Invention No. 1 Reference product NO. 7 Strong and preferred flavor and natural feeling 8 2 Rich and rich and excellent ripening 9 9 1 Test Example 13 Similarly to Test Example 12, the product of the present invention NO.
2 Reference product obtained in Reference Example 7 Table 10 shows the results of the sensory evaluation of No. 7.

Table 10 Evaluation Items of the Invention No. 2 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent ripening 9 9 1 Test Example 14 Similarly to Test Example 12, the product of the present invention obtained in Example 3 was NO.
3 Reference product No. 3 obtained in Reference Example 7. Table 11 shows the results of a sensory evaluation of No. 7.

Table 11 Evaluation Items of the Invention No. 3 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent maturation 8 2 Test Example 15 Similarly to Test Example 12, the product of the present invention NO.
4 Reference product No. 4 obtained in Reference Example 7. Table 12 shows the results of a sensory evaluation of No. 7.

Table 12 Evaluation Items of the Invention No. 4 Reference product NO. 7 Strong and preferable flavor, natural feeling 7 3 Rich, rich and excellent ripening feeling 8 2 Test Example 16 Similarly to Test Example 12, the product of the present invention NO.
5 Reference product obtained in Reference Example 7 Table 13 shows the results of a sensory evaluation of No. 7.

Table 13 Evaluation Items of the Invention No. 5 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent ripening 7 3 Test Example 17 Similarly to Test Example 12, the product of the present invention NO.
Reference product No. 6 obtained in Reference Example 7 Table 14 shows the results of a sensory evaluation of No. 7.

[0041] Table -14 evaluation item the product of the present invention NO. 6 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent ripening 7 3 Test Example 18 Similarly to Test Example 12, the product of the present invention NO.
Reference product No. 7 obtained in Reference Example 7. Table 15 shows the results of a sensory evaluation of No. 7.

Table 15 Evaluation Items of the Invention No. 7 Reference product NO. 7 Strong and preferred flavor and natural feeling 7 3 Rich and rich and excellent ripening 7 7 Test Example 19 Similarly to Test Example 12, the product of the present invention obtained in Example 8 was the same.
8 Reference product No. 8 obtained in Reference Example 7. Table 16 shows the results of a sensory evaluation of No. 7.

Table 16 Evaluation Items of the Invention No. 8 Reference product NO. 7 Strong and preferred flavor, natural feeling 7 3 Rich, rich and excellent maturity 7 3 Test Example 20 In Test Examples 4 to 19, after storing at 4 ° C for 1 week And the water retention of each was evaluated by a two-point comparison method. N of the present invention than 7
O. Nos. 1 to NO. It was found that No. 8 was glossy and not dry, and was superior in water retention.

Results of Tables 1 to 16 and Test Example 20
As is clear from the results, all of the products of the present invention have a stronger vanilla-like flavor imparting ability than the corresponding reference products, and are rich in richness and depth, rich in natural feeling, and added to baked confectionery and raw confectionery. After that, only when eaten, the sweetness peculiar to vanilla spreads in the mouth, and it was found that it was excellent in water retention.

[0045]

According to the present invention, the solvent can be rapidly permeated into the vanilla beans, the active ingredient can be efficiently extracted in a short time, and the vanilla-like aroma imparting ability is strong.
And the unique smell of vanilla extract has no bean smell, it is rich, rich and deep, rich in natural sensation, added to baked confectionery, raw confectionery, etc., and the sweetness unique to vanilla only when eaten The vanilla tincture that spreads in and the added product becomes rich in water retention can be obtained.

Also, due to the buffering action of sodium lactate,
Since the obtained vanilla tincture becomes substantially neutral (Examples 1 to 5)
8 reference), nor emit a different quality scent of such acidic odor and alkaline odor.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) C11B 9/02 A23L 1/221 C11B 1/10 C11B 9/00

Claims (4)

(57) [Claims] 1. A method for extracting vanilla tincture, comprising extracting vanilla beans after curing treatment in the presence of a mixture of sodium lactate and water-containing alcohol. 2. The method for extracting vanilla tincture according to claim 1, wherein stirring extraction is performed for 4 hours in the extraction process. 3. The method for extracting vanilla tincture according to claim 1, wherein the extraction is performed at 50 ° C. 4. The amount of sodium lactate in the extraction solvent is 20
The method for extracting vanilla tincture according to claim 1, 2 or 3, wherein the concentration is set to 30%.