JPH0595764A - Method for aging vanilla bean - Google Patents

Abstract

PURPOSE:To obtain the subject vanilla beans providing vanilla flavor having excellent palatability, eliminating a peculiar taste and an offensive smell such as smell of rice straw or smell at sunny place by subjecting vanilla beans to curing treatment and heating and aging the vanilla beans in the presence of ethanol vapor in a closed container. CONSTITUTION:Vanilla beans after curing treatment are heat-treated in the presence of ethanol vapor in a closed container preferably at 30-60 deg.C for 1-3 months to carry out the objective aging. When the contact temperature is 80-120 deg.C, vanilla beans are aged in a short time and caramel-like fragrance is formed besides characteristic fragrance of vanilla beans.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for aging vanilla beans which is rich and rich, has a rich ripening feeling, and is free of offensive odor called straw or pod odor and excellent in palatability.

[0002]

BACKGROUND OF THE INVENTION The aroma peculiar to vanilla flavor is formed through a process of drying, fermenting and aging vanilla beans, which is called curing, after the vanilla beans are harvested. The vanilla extract is produced by a method in which the vanilla beans after such curing treatment are extracted with hydrous alcohol or the like, and the resulting extract is stored and aged for a long period of time. However, its fragrance is extremely delicate and the curing conditions for vanilla beans are:
Many factors such as the type and concentration of extraction solvent, extraction temperature and time influence each other and change, and it is very difficult and takes a long time to obtain an extract rich in rich aging with good quality reproducibility. There are drawbacks.

In the method for producing vanilla flavor by extracting vanilla beans after curing treatment, the present applicant has previously added a coexisting wood material during or after the vanilla beans extraction treatment. We have proposed a method for extracting vanilla flavor, which is characterized by densification (Japanese Patent Laid-Open No. 59-129298). It is also disclosed that a variety of vanilla extracts can be obtained by mixing at least two kinds of extracts of vanilla beans with different kinds of alcoholic beverages (JP-A-2-117).
362).

[0004]

The conventional vanilla flavor is generally extracted with a hydroalcoholic solvent as described above, but the aroma and flavor are monotonous, and reproducibility is difficult. It was necessary to preserve and age the extracted extract for a long period of several months to one year or longer in order to give a feeling. In addition, the method of extracting vanilla beans directly with liquor requires a large amount of expensive liquor, but the aroma and flavor of the resulting vanilla extract is not necessarily strong, and it is always satisfactory for use as a flavoring agent. is not.

Further, most importantly, despite the many choices of vanilla beans, extraction solvent, extraction conditions, etc. used in the conventional vanilla extract, the resulting extract has a common peculiar straw. It is unavoidable that an unpleasant odor called odor or pod odor is accompanied. The cause of the straw odor and the shell odor is still unknown, but it has been an extremely difficult task to completely remove it even by a long-term aging treatment.

[0006]

[Means for Solving the Problems] The inventors of the present invention have made extensive studies to solve these problems. As a result, after vanilla beans after curing treatment were heat-aged in a closed container in the presence of ethanol vapor and then solvent-extracted, an appropriate sweetness and color tone and a rich and rich vanilla flavor full of aging feeling were obtained. It has been discovered that the production can be performed with good quality reproducibility by an easy operation and that the straw odor or the shell odor, which has been the biggest problem in the past, almost disappears. Such a technical idea has a new effect which cannot be expected from the conventional method in which the extract obtained by extracting vanilla beans with a solvent such as hydrous alcohol is stored and aged for a long period of time. That is, vanilla beans and ethanol vapor are brought into contact with each other under heating conditions in a closed container to be aged, whereby a mellow, rich and mature aroma of vanilla is brewed, and the vanilla extract obtained by solvent extraction of the vanilla extract is A vanilla extract, which has an extremely high palatability without a straw odor or a scent of odor, can be obtained with a rich aging feeling and several times aroma-flavor intensity that cannot be achieved by the conventional method in which vanilla beans are suddenly extracted with a solvent and then stored and aged. Obtainable. Hereinafter, the aspect of the present invention will be described more specifically.

As the vanilla beans after the curing treatment used 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, Mexican vanilla beans, Java vanilla beans, and Tahitian vanilla beans.

The ethanol used in the present invention can be basically 95% ethanol.
If desired, a lower concentration of water-containing ethanol can be used. Such water-containing ethanol may have a water content of about 90% by weight or less, that is, an ethanol concentration of at least about 10% by weight or more. Further, as long as such a condition is satisfied, brewed liquor and / or distilled liquor can be used instead of hydrous ethanol. Examples of such brewed liquor or distilled liquor are brewed liquors such as sake, wine, apple liquor, melon liquor and beer; Fruit wines such as brandy, Kirschwasser, and rum;
Mention may be made of brewed and / or distilled liquors, such as milk made from milk and mixtures thereof. In particular,
Preference is given to distilled spirits having a high alcohol content such as whiskey, brandy and rum. Furthermore, the ethanol concentration of the above-mentioned brewed liquor and / or distilled liquor is at least about 1.
If the amount is less than 0% by weight, ethanol can be added and mixed to make the alcohol concentration of the mixture match the above-mentioned conditions.

In the present invention, polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltite or sugar alcohols may be optionally added in addition to these ethanol or alcohol. There is no particular limitation on the amount of the polyhydric alcohol or sugar alcohol added, but it is usually about 50% of that of ethanol used.
It is used in the range of about wt% or less.

There are no particular restrictions on the conditions for the heating contact treatment of vanilla beans and ethanols, and the conditions can be arbitrarily selected. For example, the cured vanilla beans can be kept in the pod or the Ethanol is sprayed on the shredded material of about 10 to about 20 mm, or the vanilla beans are immersed in ethanol and drained if necessary, and then stored in a closed container such as an autoclave for about 20 mm. To about 80 ° C., preferably about 30 to about 60 ° C., and allowed to stand under natural pressure for about 10 days to about 6 months, preferably about 4 weeks to about 3 months for aging. Such aging conditions are often employed.

Under the above contact treatment conditions, when the contact temperature is, for example, about 80 ° C. to about 120 ° C., aging proceeds in an extremely short time, and a sweet caramel-like aroma is produced in addition to the original aroma of vanilla beans. To do. Such vanilla beans can be suitably used as a powerful modulator or a flavor for tobacco.

Further, as an alternative to the method of directly contacting the vanilla beans and ethanol as described above, the vanilla beans are placed on, for example, an open container or a shelf having air permeability or air permeability, and this is housed in a closed container, and at the same time, ethanol is added. It is also possible to put the compounds in another open container capable of evaporating freely, store them in a closed container in a non-contact state, and aged with saturated ethanol vapor under the condition that ethanol does not come into contact with the vanilla beans.

Therefore, the amount of ethanol to be used for vanilla beans can be arbitrarily selected according to the aging method to be used, but for example, ethanol is about 0 parts to 1100 parts by weight of vanilla beans contained in a closed container having a volume of 1 liter. 0.5 to about 50 parts by weight, preferably about 2 to about 1
A range such as 0 part by weight can be mentioned.

The thus-obtained aged vanilla beans are extracted with water, ethanol, glycerin, propylene glycol and a mixture thereof by a conventional method, which is much richer and richer than the conventional vanilla extract. It is possible to obtain a vanilla extract having a fragrant aroma and having no straw odor or pod odor. It is also possible to obtain a concentrated vanilla oleoresin having a rich aroma and flavor by extracting the aged vanilla beans with an organic solvent such as ethanol, acetone, isopropyl alcohol and the like by recovering and removing the solvent by an ordinary method. Further, by steam distillation or liquefaction, and extraction with a solvent such as carbon dioxide in a subcritical or supercritical state, a rich vanilla flavor having an excellent aroma and flavor can be obtained.

As a concrete example of such an extraction method, for example, shredded vanilla beans 1 which has been aged according to the present invention is used.
About 5 to about 10 parts by weight of an aqueous solution of ethanol with a concentration of about 30 to about 50% by weight is added to about 30 to about 60 ° C.
The conditions for extraction under stirring or standing conditions for about 3 to about 24 hours can be exemplified.

The conditions for the extraction with carbon dioxide in the subcritical or supercritical state include, for example, heating the aged vanilla beans of the present invention into an extraction tank, for example, a pressure of about 70 to about 300 kg / cm ² , and a temperature. It is possible to perform extraction by using carbon dioxide at about 20 to about 60 ° C., and guide the extracted gas to a separation tank by a conventional method to separate and collect flavor components.

The vanilla flavor obtained by the method of the present invention has no unpleasant odor called straw or pod odor and is rich in sweetness and rich and rich in aging compared to conventional vanilla extract. It has a flavor and various desserts such as beverages, Western confectionery, fermented milk, ice cream,
It can be widely used for various foods such as cookies, candy, bakery products, snack foods, flavors for chocolate and tobacco, favorite foods, health / hygiene or pharmaceuticals, and cosmetics. 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 0.01 to about 1% by weight is often added to these foods and drinks. Adopted. Hereinafter, several embodiments of the present invention will be described in more detail with reference to examples.

[0018]

[Example 1] 95% by weight of ethanol 10 per 100 g of vanilla beans (made in Madagascar) cut into about 1 cm
40 g in a container with a lid of 1 liter capacity
It was aged for 4 weeks at ℃. To the resulting aged vanilla beans was added 500 g of 40% by weight ethanol, and the temperature was 40 ° C.
The mixture was extracted with stirring for 6 hours. After the extraction, solid-liquid separation was performed with a rag cloth to obtain 450 g of the separated liquid. To the residual solid substance, 500 g of 40 wt% ethanol was newly added and extracted under the same conditions.
Liquid separation was performed to obtain 500 g of a separated liquid. These separated liquids were combined and mixed well, and then No. The mixture was filtered through filter paper No. 2 to obtain 920 g of a clear filtrate (invention product 1).

[0019]

Example 2 The same operation as in Example 1 was performed except that the same amount of Brandy VSOP (Suntory) was used instead of the 95 wt% ethanol of Example 1 to obtain 920 g of a clear vanilla flavor. Invention product 2).

[0020]

[Comparative Example 1] In Example 1, the aging treatment was omitted, and 100 g of the shredded vanilla beans was added with 500 g of 40 wt% ethanol, and the mixture was extracted with stirring at 40 ° C for 6 hours. The extraction residue was repeatedly extracted in the same manner, and the extracts were combined and filtered with a filter paper to obtain 920 g of a clear extract (Comparative Product 1).

[0021]

[Comparative Example 2] 100 g of vanilla beans shredded without adding 95% ethanol in Example 1 was placed in a 1-liter container with a lid and allowed to stand at 40 ° C for 4 weeks for aging treatment only by heating. It was To the obtained vanilla beans, 500 g of 40 wt% ethanol was added and extracted at 40 ° C. for 6 hours.
The extraction residue was repeatedly extracted in the same manner, and the extracts were combined and filtered with a filter paper to obtain 910 g of a clear extract (Comparative Product 2).

[0022]

Example 3 The vanilla flavors obtained in Example 1, Comparative Example 1 and Comparative Example 2 were mixed with milk fat content of 13% and non-fat milk solid content of 1%.
0.5% by weight of each was added to 0% ice cream dough, and vanilla ice cream was prepared by a conventional method. A sensory evaluation was conducted by a well-trained professional panel of 20 people on this ice cream. The results are shown in Table 1.

[0023]

[Table 1]

As is clear from the results shown in Table 1, the product 1 of the present invention
It was proved that in a short period of time, it became a mellow, highly matured and highly savory aroma. On the other hand, Comparative Products 1 and 2 were both judged to be significantly inferior.

[0023]

Example 4 The vanilla flavor of the product 2 of the present invention obtained in Example 2 was subjected to sensory evaluation in the same manner as in Example 3. The results are shown in Table 2.

[0024]

[Table 2]

As is clear from the results of Table 2, the product of the present invention 2
It was evaluated that the vanilla flavor had a richer aging feeling than the conventional product, and had no straw odor or sun odor, and was extremely highly palatable.

[0026]

EFFECTS OF THE INVENTION According to the present invention, the vanilla beans obtained by subjecting the vanilla beans after the curing treatment to the heating and aging treatment in a closed container in the presence of ethanol vapor are subjected to solvent extraction by a simple means. It is possible to obtain a novel vanilla flavor having an appropriate sweetness and color tone, a rich and rich ripening feeling and no inconvenient aroma such as straw or pod smell with good quality reproducibility by an easy operation.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Chiaki Toya 4-4-14 Nihonbashihonmachi, Chuo-ku, Tokyo Hasegawa Koryo Co., Ltd.

Claims (1)

[Claims] 1. A method for aging vanilla beans, which comprises subjecting the vanilla beans after curing treatment to heating and aging in a closed container in the presence of ethanol vapor.