JP3532682B2 - Natural vanilla flavor and method for producing the same - Google Patents
Natural vanilla flavor and method for producing the sameInfo
- Publication number
- JP3532682B2 JP3532682B2 JP29624995A JP29624995A JP3532682B2 JP 3532682 B2 JP3532682 B2 JP 3532682B2 JP 29624995 A JP29624995 A JP 29624995A JP 29624995 A JP29624995 A JP 29624995A JP 3532682 B2 JP3532682 B2 JP 3532682B2
- Authority
- JP
- Japan
- Prior art keywords
- vanilla
- flavor
- vanilla flavor
- pods
- culture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fats And Perfumes (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、バニラ青莢または
その粉砕物に、特定の酵母、細菌、かびの中から選ばれ
る微生物を作用させることを特徴とする天然バニラ香
料、及びその製造方法に関する。BACKGROUND OF THE INVENTION The present invention relates to vanilla blue pod or ground product, certain yeasts, bacteria, natural vanilla flavor, characterized in that the action of microorganisms selected from among fungi, and to a method for producing .
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】バニラ
香料には主として、バニリン、バニリン酸、パラヒドロ
キシ安息香酸、パラヒドロキシベンズアルデヒドが含ま
れる。これらの香気成分は、ラン科植物の一種であるバ
ニラの収穫したての莢であるバニラ青莢中には存在せ
ず、通常、キュアリングという工程を経て、はじめてバ
ニラの芳香が認められるようになる。収穫時のバニラ青
莢中には、バニリンの前駆体である無臭のグルコバニリ
ン等の香気成分前駆体が多量に含まれており、キュアリ
ング工程での酵素反応によりグルコシド結合の切断等の
分解反応が起こり、バニラ様香気成分が遊離し、芳香が
生じる。このキュアリング工程の方法は各生産地で異な
り、その差がバニラ香料の品質に影響を及ぼすことが知
られている。2. Description of the Related Art Vanilla fragrances mainly include vanillin, vanillic acid, parahydroxybenzoic acid and parahydroxybenzaldehyde. These aroma components do not exist in the freshly harvested vanilla blue pods of a kind of orchid plant, vanilla, and normally, after the process of curing, the aroma of vanilla is recognized. Become. The vanilla blue pods at the time of harvest contain a large amount of precursors of odor components such as odorless glucovanillin, which is a precursor of vanillin, and decomposition reactions such as cleavage of glucoside bonds due to enzymatic reaction in the curing process. Occurs, the vanilla-like aroma component is released, and aroma is generated. It is known that the method of this curing step differs in each production area, and the difference affects the quality of the vanilla flavor.
【０００３】一般的にキュアリング工程は、熟成、乾燥
処理を交互に、バニラ青莢が濃褐色のチョコレ−ト色に
変化するまで行われ、６〜９ヶ月という長い時間を要す
るため、得られるバニラ香料の品質を安定に保つことが
困難であるとされていた。Generally, the curing step is carried out by alternating aging and drying until the vanilla blue pods change to a dark brown chocolate color, which requires a long time of 6 to 9 months. It was said that it was difficult to keep the quality of vanilla fragrance stable.
【０００４】そこで、特表平６−５０２６８５号公報に
は、バニラ青莢をグルコシダ−ゼ活性を有する酵素系で
処理することにより、バニリンの前駆体である無臭のグ
ルコバニリンからバニリンへの変換時間を実質的に短縮
できるバニラ香料の製造方法が提案されている。しかし
ながら、酵素を生体から抽出精製するには、種々の操作
工程が必要であるとともに、酵素を生体外に取り出すと
環境の変化のため不安定となるため、その取扱に十分注
意を払わねばならない。また、酵素のなかには高価なも
のも有り、繰り返し使用ができないため、コストが高く
なるという問題点があった。さらには、得られた香料は
画一化されたバニラ香料であって、微妙に異なる香質を
有する差別化されたバニラ香料が得られなかった。Therefore, in Japanese Patent Publication No. 6-502685, the conversion time from vanilla odorless glucovanillin, which is a precursor of vanillin, to vanillin by treating vanilla blue pods with an enzyme system having glucosidase activity. There has been proposed a method for producing a vanilla flavoring agent which can substantially shorten the above. However, in order to extract and purify the enzyme from the living body, various operation steps are required, and when the enzyme is taken out of the living body, it becomes unstable due to a change in the environment, and therefore, care must be taken in handling the enzyme. In addition, some enzymes are expensive and cannot be used repeatedly, resulting in high cost. Furthermore, the obtained fragrance was a uniform vanilla fragrance, and a differentiated vanilla fragrance having a slightly different fragrance quality was not obtained.
【０００５】本発明人らは、鋭意研究した結果、バニラ
青莢またはその粉砕物に、バニラに含まれる香料成分の
前駆体を分解する作用を有する、特定の酵母、細菌、か
びの中から選ばれる特定の微生物を作用させることによ
り、数時間という短い時間で簡便にバニラ香料が得られ
ることを見いだした。微生物は一度入手すれば、増殖さ
せて繰り返し使用できるという利点があり、しかも、用
いる微生物の種類や培養条件を制御することにより、遊
離した一部のバニリンの別の化合物に変換等の二次代謝
も起こるため、画一化されたバニラ香料だけではなく、
微妙に異なる香質を有する様々な差別化されたバニラ香
料が得られることを見いだした。As a result of intensive studies, the present inventors have found that vanilla
By applying a specific microorganism selected from specific yeasts, bacteria and fungi, which has a function of decomposing the precursor of the flavor component contained in vanilla, to the blue pod or its crushed product, a short time of several hours It was found that the vanilla flavor can be easily obtained with. Once obtained, the microorganism has the advantage that it can be grown and used repeatedly, and by controlling the type of microorganism used and the culture conditions, some of the liberated vanillin is converted to another compound for secondary metabolism. It also happens, so not only uniform vanilla flavors,
It has been found that a variety of differentiated vanilla fragrances with slightly different scents are obtained.
【０００６】すなわち、本発明は、バニラ青莢またはそ
の粉砕物からのバニラ様香気成分の生成を容易で、且
つ、迅速化させたバニラ香料製造方法と、微妙に変調さ
れ、差別化された天然バニラ香料を提供することを目的
とする。Namely, the present invention is easy to produce vanilla-like aroma of vanilla blue pod or ground product, and the vanilla flavor production method is rapid, subtly modulated, differentiated natural It is intended to provide vanilla flavoring.
【０００７】[0007]
【課題を解決するための手段】上記目的を達成するため
に、本発明は、バニラ青莢またはその粉砕物に、ハンセ
ヌラ属、サッカロマイセス属またはバシラス属に属する
微生物から選ばれる微生物を作用させることを特徴とす
る天然バニラ香料の製造方法にある。ここで言うバニラ
青莢とは、バニラの青莢そのものおよび種子等の莢で被
われた部分の全体を指すものである。To achieve the above object, according to an aspect of the present invention, the vanilla green pods or ground product, Hansenula, that the action of microorganisms selected from microorganisms belonging to the genus Saccharomyces or Bacillus The method is for producing a characteristic natural vanilla flavor. Vanilla here
The blue pod refers to the blue pod itself of vanilla and the whole part covered with the pod such as seeds.
【０００８】[0008]
【発明の実施の形態】本発明に用いられるバニラの種類
としては、バニラ プラニフォリア（Vanilla planifol
ia) 、バニラ タヒテンシス（Vanilla tahitensis) 、
バニラ ポンポーナ（Vanilla pompona)である。BEST MODE FOR CARRYING OUT THE INVENTION The type of vanilla used in the present invention includes vanilla planifol (Vanilla planifol).
ia), Vanilla tahitensis,
It is Vanilla pompona.
【０００９】[0009]
【００１０】本発明に用いられる微生物としては、サッ
カロマイセス（Saccharomyces）、ハンセヌラ（Hansenu
la）、バシラス（ Bacillus ）である。 The microorganisms used in the present invention include Saccharomyces and Hansenu.
la), a Bacillus (Bacillus).
【００１１】[0011]
【００１２】[0012]
【００１３】本品発明においては、バニラ青莢またはそ
の粉砕物が使用される。バニラ青莢の粉砕物を得る方法
としては、バニラ青莢を直接あるいは水を添加してから
ジュ−サ−ミキサ−等により粉砕する方法、ナイフ等の
刃物により細かく切り刻む方法等が挙げられる。種子等
を粉砕できる程度まで粉砕し、微生物との接触の度合い
がなるべく多くなるように、より細かく粉砕する方が好
ましい。[0013] In the product invention, vanilla blue pod or ground product is used. As a method of obtaining a vanilla blue pods pulverized material after the addition of direct or water vanilla blue pod juice - like way to ground by such a method, such as minced by blade knife or the like - Sa - mixer. It is preferable that the seeds and the like are crushed to such an extent that they can be crushed, and crushed more finely so that the degree of contact with the microorganisms is increased as much as possible.
【００１４】バニラ青莢またはその粉砕物に、バニラに
含まれる香料成分の前駆体を分解する作用を有する微生
物を作用させる方法としては、麦芽または馬鈴薯抽出物
培地、ペプトン培地、無機塩培地等の適当な培地中で微
生物を前培養し、十分に増殖させた後、バニラ青莢また
はその粉砕物を添加して不均一系において振とう培養を
行う方法、培地中に微生物とバニラ青莢またはその粉砕
物を同時に添加した不均一系で振とう培養を行う方法が
挙げられる。また、バニラ香料の収率を高めるために、
培地中に界面活性剤を添加することも可能である。[0014] Vanilla blue pod or ground product, as a method for applying a microorganism having an activity of decomposing a precursor of perfume ingredients contained in vanilla, malt or potato extract medium, peptone medium, such as mineral salts medium precultured microorganisms in a suitable medium, after sufficient growth, a method of performing shaking culture in a heterogeneous system with the addition of vanilla blue pod or ground product, a microorganism and vanilla blue pod or into the medium A method of shaking culture in a heterogeneous system in which the pulverized product is added at the same time can be mentioned. Also, in order to increase the yield of vanilla flavor,
It is also possible to add a surfactant to the medium.
【００１５】培養終了後、培養混合物から菌体やバニラ
残渣等の固形分を遠心沈降させて上澄み液を有機溶媒で
抽出し、有機層を無水硫酸ナトリウムで乾燥後、減圧下
で濃縮を行うことによりバニラ臭を有する精油が得られ
る。After completion of the culture, solid contents such as bacterial cells and vanilla residue are spun down from the culture mixture, the supernatant is extracted with an organic solvent, the organic layer is dried over anhydrous sodium sulfate, and then concentrated under reduced pressure. This gives an essential oil having a vanilla odor.
【００１６】バニラ青莢またはその粉砕物に微生物を作
用させる時間は、ガスクロマトグラフィ−を用いて香気
成分の生成を確認しながら決定することができる。使用
する微生物の種類、培地の組成、培養温度等、及び製造
したいバニラ香料の香質により異なるが、通常、３０分
〜２０時間が好ましい。この範囲であると、香気成分の
前駆体が十分に資化されるため、バニラ香料の収量が良
く、しかも生成した香気成分の過度の２次代謝が抑えら
れ、バニラ香料の香質の低下もみられない。The time to act microorganisms vanilla blue pod or ground product, gas chromatography - can be determined while confirming the generation of aroma components using. Although it varies depending on the type of microorganisms used, the composition of the medium, the culture temperature, and the scent of the vanilla flavor to be produced, it is usually preferably 30 minutes to 20 hours. Within this range, the precursor of the aroma component is sufficiently assimilated, so that the yield of the vanilla flavor is good, and the excessive secondary metabolism of the produced aroma component is suppressed, so that the fragrance of the vanilla flavor is deteriorated. I can't.
【００１７】微生物の培養温度は、２５〜４０°Ｃであ
ることが好ましい。この範囲であると、微生物が順調に
増殖するため、バニラ様香気物質の生成反応が迅速に進
行し、かつ得られたバニラ香料の熱による劣化も抑えら
れる。The culture temperature of the microorganism is preferably 25 to 40 ° C. Within this range, the microorganisms proliferate smoothly, so that the production reaction of the vanilla-like fragrant substance rapidly progresses, and deterioration of the obtained vanilla fragrance due to heat is suppressed.
【００１８】[0018]
【実施例】以下、実施例を挙げて本発明を更に詳細に説
明する。EXAMPLES The present invention will be described in more detail with reference to examples.
【００１９】実施例１
三角フラスコ中、麦芽エキスブロス培地２０ｍｌにハン
セヌラ アノマラ（分離株）を１重量％接種し、２４時
間培養（３０°Ｃ、１００ｒｐｍ）を行い、十分に増殖
させた。これにあらかじめジュ−サ−ミキサ−により粉
砕したバニラ青莢（バニラ臭の無い黄緑色で、種子を含
む莢）２．５ｇを添加し、１時間培養（３０°Ｃ、１０
０ｒｐｍ）を行った。培養混合物から固形分を遠心沈降
させ、上澄液を同量のジエチルエ−テルを用いて抽出し
た。無水硫酸ナトリウムで有機層を乾燥後、減圧濃縮し
てバニラ臭を有する精油５ｍｇを得た。Example 1 In an Erlenmeyer flask, 20% of malt extract broth medium was inoculated with 1% by weight of Hansenula anomala (isolated strain) and cultured for 24 hours (30 ° C., 100 rpm) to grow sufficiently. To this was added 2.5 g of vanilla blue pods (yellow-green without vanilla odor and pods containing seeds) crushed in advance with a juicer mixer, and the mixture was incubated for 1 hour (30 ° C., 10 ° C.).
0 rpm). The solid content was spun down from the culture mixture, and the supernatant was extracted with the same amount of diethyl ether. The organic layer was dried over anhydrous sodium sulfate and then concentrated under reduced pressure to obtain 5 mg of an essential oil having a vanilla odor.
【００２０】実施例１の方法で得られた精油のガスクロ
マトグラムを図１に示す。尚、実施例、比較例で記載し
たガスクロマトグラフィーの分析方法は、以下の通りで
ある。
分析条件
機器；ヒュ−レットパッカ−ド ５８９０
カラム；ＤＢ−ＷＡＸ（３０ｍ × ．２５ｎｍ）
Ｉ．Ｄ＝０．２５μｍ
キャリア−ガス；１ｍｌ／ｍｉｎ．（Ｈｅ）抽入口圧＝
１４ｐｓｉ
カラム温度；１００°Ｃ（１ｍｉｎ．）〜２５０°Ｃ
（１０°Ｃ／ｍｉｎ．）
インジェクタ−；２５０°Ｃ、スプリットレス、１μｌ
ディテクタ−；ＦＩＤ、２５０℃The gas chromatogram of the essential oil obtained by the method of Example 1 is shown in FIG. The analysis method of gas chromatography described in Examples and Comparative Examples is as follows. Analytical condition instrument; Hewlett Packard 5890 column; DB-WAX (30 m x 0.25 nm)
I. D = 0.25 μm carrier gas; 1 ml / min. (He) Extractor inlet pressure =
14 psi column temperature; 100 ° C (1 min.) To 250 ° C
(10 ° C / min.) Injector; 250 ° C, splitless, 1 μl detector; FID, 250 ° C
【００２１】実施例２
三角フラスコ中で、ショ糖１５重量％水溶液１６ｍｌ、
市販のパン酵母（サッカロマイセス セレビジエ）１．
０５ｇを加え、３０分間前培養（３０°Ｃ、１３０ｒｐ
ｍ）を行い、十分に増殖させた。これにあらかじめジュ
−サ−ミキサ−により粉砕したバニラ青莢５．０ｇを添
加し、さらに１時間培養（３０°Ｃ、１３０ｒｐｍ）を
行った。培養混合物から固形分を遠心沈降させ、上澄液
を同量のジエチルエ−テルを用いて抽出した。無水硫酸
ナトリウムで有機層を乾燥後、減圧濃縮し、バニラ臭を
有する精油を得た。Example 2 In an Erlenmeyer flask, 16 ml of a 15% by weight aqueous sucrose solution,
Commercial baker's yeast (Saccharomyces cerevisiae) 1.
Add 05g and pre-incubate for 30 minutes (30 ° C, 130rp
m) was performed and allowed to grow well. To this, 5.0 g of vanilla pods crushed in advance with a juicer mixer was added, and the mixture was further cultured for 1 hour (30 ° C, 130 rpm). The solid content was spun down from the culture mixture, and the supernatant was extracted with the same amount of diethyl ether. The organic layer was dried over anhydrous sodium sulfate and then concentrated under reduced pressure to obtain an essential oil having a vanilla odor.
【００２２】実施例２の方法により得られた精油のガス
クロマトグラムを図２に示す。A gas chromatogram of the essential oil obtained by the method of Example 2 is shown in FIG.
【００２３】実施例３
三角フラスコ中、ＳＣＤブロス培地２０ｍｌにバシラス
サブティルス（ＩＡＭ１０６９）を１重量％接種し、
２４時間前培養（３０°Ｃ、１００ｒｐｍ）を行い十分
に増殖させた。これにあらかじめジュ−サ−ミキサ−に
より粉砕したバニラ青莢２．５ｇを添加し、８時間培養
（３０°Ｃ、１００ｒｐｍ）を行った。培養混合物から
固形分を遠心沈降させ、上澄液を同量のジエチルエ−テ
ルを用いて抽出した。無水硫酸ナトリウムで有機層を乾
燥後、減圧濃縮してバニラ臭を有する精油を得た。Example 3 In an Erlenmeyer flask, 20 ml of SCD broth medium was inoculated with 1% by weight of Bacillus subtilus (IAM1069),
The cells were precultured for 24 hours (30 ° C., 100 rpm) and grown sufficiently. To this, 2.5 g of vanilla pods crushed in advance with a juicer mixer was added, and culturing was carried out for 8 hours (30 ° C., 100 rpm). The solid content was spun down from the culture mixture, and the supernatant was extracted with the same amount of diethyl ether. The organic layer was dried over anhydrous sodium sulfate and concentrated under reduced pressure to obtain an essential oil having a vanilla odor.
【００２４】実施例３の方法により得られた精油のガス
クロマトグラムを図３に示す。A gas chromatogram of the essential oil obtained by the method of Example 3 is shown in FIG.
【００２５】実施例４
三角フラスコ中、ＳＣＤブロス培地２０ｍｌにバシラス
サブティルス（ＩＡＭ１０６９）を１重量％接種し、
２４時間前培養（３０°Ｃ、１００ｒｐｍ）を行い十分
に増殖させた。これにあらかじめジュ−サ−ミキサ−に
より粉砕したバニラ青莢２．５ｇを添加し、４８時間培
養（３０°Ｃ、１００ｒｐｍ）を行った。培養混合物か
ら固形分を遠心沈降させ、上澄液を同量のジエチルエ−
テルを用いて抽出した。無水硫酸ナトリウムで有機層を
乾燥後、減圧濃縮して精油を得た。Example 4 In an Erlenmeyer flask, 20 ml of SCD broth medium was inoculated with 1% by weight of Bacillus subtilus (IAM1069),
The cells were precultured for 24 hours (30 ° C., 100 rpm) and grown sufficiently. To this, 2.5 g of vanilla pods crushed in advance with a juicer mixer was added, and the mixture was cultured for 48 hours (30 ° C, 100 rpm). The solid content was spun down from the culture mixture, and the supernatant was mixed with an equal volume of diethyl ether.
Extracted with tel. The organic layer was dried over anhydrous sodium sulfate and then concentrated under reduced pressure to obtain an essential oil.
【００２６】比較例１
三角フラスコ中、ＳＣＤブロス培地２０ｍｌにスタヒロ
コッカス アウレウス（ＡＴＣＣ１２０８２）を１重量
％接種し、２４時間前培養（３０°Ｃ、１００ｒｐｍ）
を行い十分に増殖させた。これにあらかじめジュ−サ−
ミキサ−により粉砕したバニラ青莢２．５ｇを添加し、
４８時間培養（３０°Ｃ、１００ｒｐｍ）を行った。培
養混合物から固形分を遠心沈降させ、上澄液を同量のジ
エチルエ−テルを用いて抽出した。無水硫酸ナトリウム
で有機層を乾燥後、減圧濃縮したが、オイル分はほとん
ど得られなかった。Comparative Example 1 In an Erlenmeyer flask, 20 ml of SCD broth medium was inoculated with 1% by weight of Staphylococcus aureus (ATCC12082), and precultured for 24 hours (30 ° C., 100 rpm).
Was carried out and allowed to grow sufficiently. In advance for this
Add 2.5 g of vanilla pods crushed with a mixer,
Culture was performed for 48 hours (30 ° C., 100 rpm). The solid content was spun down from the culture mixture, and the supernatant was extracted with the same amount of diethyl ether. The organic layer was dried over anhydrous sodium sulfate and then concentrated under reduced pressure, but almost no oil was obtained.
【００２７】比較例２
三角フラスコ中、ＳＣＤブロス培地２０ｍｌにコリネバ
クテリウム ミヌティシマム（ＡＴＣＣ２３３４８）を
１重量％接種し、２４時間前培養（３０°Ｃ、１００ｒ
ｐｍ）を行い十分に増殖させた。これにあらかじめジュ
−サ−ミキサ−により粉砕したバニラ青莢２．５ｇを添
加し、４８時間培養（３０°Ｃ、１００ｒｐｍ）を行っ
た。培養混合物から固形分を遠心沈降させ、上澄液を同
量のジエチルエ−テルを用いて抽出した。無水硫酸ナト
リウムで有機層を乾燥後、減圧濃縮したが、オイル分は
ほとんど得られなかった。Comparative Example 2 In an Erlenmeyer flask, 20% of SCD broth medium was inoculated with 1% by weight of Corynebacterium minutisimum (ATCC 23348), and precultured for 24 hours (30 ° C., 100 r).
pm) and allowed to grow sufficiently. To this, 2.5 g of vanilla pods crushed in advance with a juicer mixer was added, and the mixture was cultured for 48 hours (30 ° C, 100 rpm). The solid content was spun down from the culture mixture, and the supernatant was extracted with the same amount of diethyl ether. The organic layer was dried over anhydrous sodium sulfate and then concentrated under reduced pressure, but almost no oil was obtained.
【００２８】比較例３
市販のバニラエッセンスのガスクロマトグラムを図４に
示す。Comparative Example 3 A gas chromatogram of commercial vanilla essence is shown in FIG.
【００２９】比較例４ 合成バニリンのガスクロマトグラムを図５に示す。Comparative Example 4 A gas chromatogram of synthetic vanillin is shown in FIG.
【００３０】官能試験
実施例１〜４の精油について、専門パネラ−２名による
官能試験を実施した。比較例４のバニラエッセンスを基
準として、バニラ臭、フレッシュ感、発酵臭、バニラエ
ッセンスとの差異の４項目の評価を行った。結果を表１
に示す。（発酵臭、バニラエッセンスとの差異について
は、＋；ある、−；なし、それ以外の２項目について
は、○；優れている、△；同程度、×；劣っている）Sensory test The essential oils of Examples 1 to 4 were subjected to a sensory test by 2 expert panelists. Using the vanilla essence of Comparative Example 4 as a reference, four items of vanilla odor, fresh sensation, fermentation odor, and difference from vanilla essence were evaluated. The results are shown in Table 1.
Shown in. (+: Yes,-: None for differences from fermentation odor and vanilla essence, ○: excellent, △: comparable, ×: inferior for the other two items)
【００３１】[0031]
【表１】 [Table 1]
【００３２】表１の結果（パネラー２名とも同回答）か
ら、実施例１〜４のオイルが、市販のバニラエッセンス
と十分に差別化され、官能特性に優れたバニラ香料であ
ることがわかる。特に短時間培養品である実施例１〜３
のオイルは、発酵臭がなく、フレッシュ感のあるバニラ
臭を具備していた。また、ガスクロマトグラフィーの分
析結果から、実施例１〜３のオイルは、バニリン（ピー
クＶ）以外に、フェニルエチルアルコール（ピーク
Ｐ）、バニリルアルコール（ピークＢ）、グアイアコー
ル（ピークＧ）を含み、市販のバニラエッセンスや合成
バニリンとは異なる香質を有することが判った。From the results in Table 1 (the same answer for both panelists), it can be seen that the oils of Examples 1 to 4 are vanilla fragrances which are well differentiated from the commercially available vanilla essence and have excellent sensory characteristics. Examples 1 to 3 which are particularly short-term culture products
The oil had no fermentation odor and had a vanilla odor with a fresh feeling. In addition, from the analysis results of gas chromatography, the oils of Examples 1 to 3 contained phenylethyl alcohol (peak P), vanillyl alcohol (peak B), and guaiacol (peak G) in addition to vanillin (peak V). , Vanilla essence on the market and synthetic vanillin were found to have different fragrances.
【００３３】[0033]
【発明の効果】以上のことより、本発明の製造方法が、
微妙に変調され、差別化された天然バニラ香料を提供す
ることは明らかである。From the above, the production method of the present invention is
It is clear to provide a subtly modulated and differentiated natural vanilla flavor.
【図１】実施例１のバニラ香料のガスクロマトグラムで
ある。FIG. 1 is a gas chromatogram of the vanilla fragrance of Example 1.
【図２】実施例２のバニラ香料のガスクロマトグラムで
ある。FIG. 2 is a gas chromatogram of the vanilla flavor of Example 2.
【図３】実施例３のバニラ香料のガスクロマトグラムで
ある。FIG. 3 is a gas chromatogram of the vanilla flavor of Example 3.
【図４】比較例３のバニラエッセンスのガスクロマトグ
ラムである。4 is a gas chromatogram of vanilla essence of Comparative Example 3. FIG.
【図５】比較例４の合成バニリンのガスクロマトグラム
である。5 is a gas chromatogram of synthetic vanillin of Comparative Example 4. FIG.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ //(Ｃ１２Ｐ 7/22 Ｃ１２Ｒ 1:78 Ｃ１２Ｒ 1:78） 1:865 (Ｃ１２Ｐ 7/22 Ｃ１２Ｒ 1:07 Ｃ１２Ｒ 1:865） (Ｃ１２Ｐ 7/22 Ｃ１２Ｒ 1:07） (72)発明者 高橋 誠 神奈川県川崎市中原区苅宿335番地 長 谷川香料株式会社 川崎研究所内 (72)発明者 岩本 実 神奈川県川崎市中原区苅宿335番地 長 谷川香料株式会社 川崎研究所内 (56)参考文献 特開 昭58−43757（ＪＰ，Ａ) 特開 平５−244965（ＪＰ，Ａ) 特開 平７−87987（ＪＰ，Ａ) 特開 平３−30683（ＪＰ，Ａ) Ｌｅｂｅｎｓｍ Ｗｉｓｓ Ｔｅｃｈ ｎｏｌ（1990），Ｖｏｌ．23，Ｎｏ. １，ｐ．１−３ Ｃｕｒｒ Ｍｉｃｒｏｂｉｏｌ （1987），Ｖｏｌ．16，Ｎｏ．２，ｐ. 69−73 香料（1993），Ｎｏ．180，ｐ．113− 123 (58)調査した分野(Int.Cl.7，ＤＢ名) C11B 9/00 A23L 1/221 C12P 1/00 - 39/00 ＢＩＯＳＩＳ／ＷＰＩ（ＤＩＡＬＯＧ) ＪＳＴＰｌｕｓ（ＳＴＮ)─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. 7 Identification code FI // (C12P 7/22 C12R 1:78 C12R 1:78) 1: 865 (C12P 7/22 C12R 1:07 C12R 1: 865 ) (C12P 7/22 C12R 1:07) (72) Inventor Makoto Takahashi 335 Kariyajuku, Nakahara-ku, Kawasaki City, Kanagawa Prefecture Hasegawa Koryo Co., Ltd. Kawasaki Laboratory (72) Minor Iwamoto 335, Kariyajuku, Nakahara-ku, Kawasaki City, Kanagawa Prefecture Address Hasegawa Koryo Co., Ltd. Kawasaki Laboratory (56) Reference JP 58-43757 (JP, A) JP 5-244965 (JP, A) JP 7-87987 (JP, A) JP 3-30683 (JP, A) Lebensm Wiss Technol (1990), Vol. 23, No. 1, p. 1-3 Curr Microbiol (1987), Vol. 16, No. 2, p. 69-73 Fragrance (1993), No. 180, p. 113- 123 (58) Fields investigated (Int.Cl. 7 , DB name) C11B 9/00 A23L 1/221 C12P 1/00-39/00 BIOSIS / WPI (DIALOG) JSTPlus (STN)
Claims (2)
ヌラ属、サッカロマイセス属またはバシラス属に属する
微生物の中から選ばれる微生物を作用させることを特徴
とする天然バニラ香料の製造方法。To 1. A vanilla blue pod or ground product, Hansenula, manufacturing method of natural vanilla flavor, characterized in that the action of microorganisms selected from microorganisms belonging to the genus Saccharomyces or Bacillus.
バニラ香料。2. A natural vanilla flavor obtained by the method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29624995A JP3532682B2 (en) | 1995-10-18 | 1995-10-18 | Natural vanilla flavor and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29624995A JP3532682B2 (en) | 1995-10-18 | 1995-10-18 | Natural vanilla flavor and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09111285A JPH09111285A (en) | 1997-04-28 |
| JP3532682B2 true JP3532682B2 (en) | 2004-05-31 |
Family
ID=17831130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29624995A Expired - Lifetime JP3532682B2 (en) | 1995-10-18 | 1995-10-18 | Natural vanilla flavor and method for producing the same |
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| Country | Link |
|---|---|
| JP (1) | JP3532682B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0115344D0 (en) * | 2001-06-22 | 2001-08-15 | Unilever Plc | Cosmetic compositions |
| JP5504497B2 (en) * | 2009-07-24 | 2014-05-28 | 有限会社金子植物苑 | Method for producing natural vanilla fragrance |
| JP5450012B2 (en) * | 2009-12-02 | 2014-03-26 | 長谷川香料株式会社 | Method for producing vanilla extract |
| EP2430925A1 (en) * | 2010-09-20 | 2012-03-21 | Labuda Dr. Ivica | Transformation of spent vanilla materials |
| JP6427113B2 (en) * | 2014-01-16 | 2018-11-21 | 高砂香料工業株式会社 | Fragrance composition |
| CN103820507B (en) * | 2014-01-26 | 2016-08-17 | 东华大学 | A kind of method utilizing bacterial reduction vanillin to prepare cephrol |
| JP5877854B2 (en) * | 2014-02-19 | 2016-03-08 | 長谷川香料株式会社 | Method for producing enzyme-treated vanilla extract |
-
1995
- 1995-10-18 JP JP29624995A patent/JP3532682B2/en not_active Expired - Lifetime
Non-Patent Citations (3)
| Title |
|---|
| Ｃｕｒｒ Ｍｉｃｒｏｂｉｏｌ（１９８７），Ｖｏｌ．１６，Ｎｏ．２，ｐ．６９−７３ |
| Ｌｅｂｅｎｓｍ Ｗｉｓｓ Ｔｅｃｈｎｏｌ（１９９０），Ｖｏｌ．２３，Ｎｏ．１，ｐ．１−３ |
| 香料（１９９３），Ｎｏ．１８０，ｐ．１１３−１２３ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09111285A (en) | 1997-04-28 |
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