JPH10316992A - Preparation of natural vanilla aroma - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a Vanilla aroma which has improved fragrance and flavor and is free of grassy, astringent, or harsh smell, which is characteristic of Vanilla Bean, by providing an extract of Vanilla Bean with a hydrophilic organic solvent and treating the extract with β-glucosidase and tannase. SOLUTION: Some pieces of Vanilla Bean which have been cut into a length of about 0.2 to 2.0 cm are mixed with equal to 5 times amount of a mixture of a hydrophilic organic solvent and water in a ratio of 3:7 to 8:2, and subjected to extraction under stirring or refluxing at 20 to 90 deg.C for 1 to 6 hr. The resulting mixture is subjected to solid-liquid separation by centrifugal separation or the like, and the obtained liquid portion is concentrated by removing the hydrophilic organic solvent to provide an extract of Vanilla Bean with a hydrophilic organic solvent. Then, 100 pts.wt. of the extract is mixed with 0.01 to 2.0 pts.wt. of β-glucosidase and subjected to treating at a pH of 4.0 to 8.0 at 30 to 60 deg.C for 8 to 48 hr, and thereafter, is mixed with 0.01 to 2.0 pts.wt. of tannase and subjected to treating at a pH of 4.0 to 8.0 at 30 to 60 deg.C for 1 to 3 hr. The resulting mixture is heated at 80 to 95 deg.C for 5 min to 1 hr, thereby deactivating the enzymes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a natural vanilla flavor, and more particularly, to a green vanilla pod.
The present invention relates to a method for producing a natural vanilla fragrance, which comprises treating an extract of a hydrophilic organic solvent (Ila pods) with an enzyme.

[0002]

2. Description of the Related Art Vanilla fragrance is one of important fragrances widely used for foods and drinks since ancient times, and is obtained by chemically synthesizing a natural vanilla fragrance obtained from a vanilla blue pod and a fragrance component. There is vanilla flavoring. The natural vanilla flavoring is usually called a curing step, i.e., heating the vanilla blue pods immediately after harvesting, increasing the activity of the enzymes possessed by the vanilla blue pods themselves, and promoting the ripening by the action of the enzymes. After that, the dried vanilla beans are supplied to the market in the form of vanilla extract or the like obtained by extracting with various organic solvents.

[0003] However, the curing step is a tedious step that usually takes about 9 months or more, and the natural vanilla flavor obtained through this step is costly. There is also a problem that quality and the like vary depending on a long-term management state such as a temperature during the curing process.

Therefore, in order to solve the above problems, a method for producing a natural vanilla fragrance which does not require a curing step, specifically, an enzyme system which can destroy the membrane tissue of plant cells and hydrolyze glucosides In particular, there has been proposed a method for producing a natural vanilla flavor, which comprises treating a ground vanilla green pod with an enzyme system having β-glucosidase activity (see Japanese Patent Application Laid-Open No. 6-502687).

[0005]

However, the method for producing a natural vanilla flavor proposed in the above-mentioned publication eliminates the disadvantages of the conventional production method, that is, high cost and quality variation due to a long-term curing step. Although it is excellent in that point, the natural vanilla flavor obtained by the above method has a peculiar blue odor, astringency, and astringency unique to vanilla blue pods, so it is a method for producing a natural vanilla flavor with necessarily satisfactory quality. It was hard to say. Therefore, the present invention
A natural vanilla flavor that does not require a curing step, can be manufactured in a short period of time and is simple, and has no blue odor, astringency, or astringency peculiar to vanilla blue pods, and can provide a natural vanilla flavor having good aroma and flavor. It is an object of the present invention to provide a method for producing the same.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems. As a result, the vanilla blue pods were extracted with a hydrophilic organic solvent, and the green odor peculiar to the vanilla blue pods,
Astringency, astringent contaminants are removed to some extent, and then the extract is treated with β-glucosidase and tannase. The present inventors have found that a natural vanilla flavor having an aroma and a flavor can be easily produced in a short period of time, and have completed the present invention. That is, the present invention is a method for producing a natural vanilla flavor, comprising treating a hydrophilic organic solvent extract of vanilla blue pods with β-glucosidase and tannase.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The vanilla blue pod used in the present invention is Vanilla
planifolia, Vanilla tahitiense or Vanilla pompon
If the plant belongs to a and is green and raw,
The place of production and variety are not particularly limited. Here, the "vanilla blue pod" refers to a fruit that has been fruited after flowering and (artificial) pollination. Vanilla blue pods are usually harvested 4 to 5 months after fruiting, but in the present invention, any harvested vanilla blue pods may be used at any time. it can.

In order to prepare a hydrophilic organic solvent extract of vanilla blue pods, a conventional method for extracting plant components may be used, and the method is not particularly limited. Hereinafter, a preferred example will be described.

[0009] In order to increase the extraction efficiency,
The one cut to about 0.2 to 2.0 cm is used. Preferably, the cut vanilla blue pods are pulverized as they are or together with a hydrophilic organic solvent using a mixer or the like.

Next, the cut or crushed vanilla blue pods are
Add 1 to 5 times the amount of the hydrophilic organic solvent and add 20 to 90 ° C.
Then, extraction is performed for 1 to 6 hours while stirring or refluxing.
At that time, the kind of the hydrophilic organic solvent is not particularly limited.
For example, methanol, ethanol, acetone, and ethyl acetate can be mentioned. The hydrophilic organic solvent may be a mixed solvent instead of a single solvent. In particular, a mixed solvent of a hydrophilic organic solvent and water, especially a hydrophilic organic solvent: water =
A mixed solvent having a ratio of 3: 7 to 8: 2 is preferable. After the extraction, solid-liquid separation is performed by centrifugation or the like, the liquid phase portion is appropriately concentrated, and the hydrophilic organic solvent is removed, whereby a hydrophilic organic solvent extract of vanilla blue pod is obtained.

Next, the hydrophilic organic solvent extract of the vanilla blue pod is treated with β-glucosidase and tannase.
The β-glucosidase used in the present invention is not particularly limited, and examples thereof include an enzyme having β-glucosidase activity capable of hydrolyzing a glucoside bond, and a microorganism having the enzyme activity. Enzymes having β-glucosidase activity are commercially available and can be easily obtained. For example, proteases “Amano” (trade name, manufactured by Amano Pharmaceutical Co., Ltd.), “Coclase” (trade name, manufactured by Sankyo Co., Ltd.), “ "Lipase AP" (manufactured by Amano Pharmaceutical Co., Ltd.), "Coclase SS" (manufactured by Sankyo)
Product name), “Rohapect 7104” (ROEH
M (trade name) is commercially available. The amount of β-glucosidase used depends on its enzymatic activity, but is based on 100 parts by weight of the hydrophilic organic solvent extract of the vanilla blue pod.
0.01 to 2.0 parts by weight is exemplified. Further, the treatment conditions of β-glucosidase are not particularly limited,
4.0 to 8.0, 30 to 60 ° C, 8 to 48
In general, time processing is performed.

As the tannase used in the present invention, any tannase can be used. In particular, Aspergillus (Aspergillus) cultured using tannic acid as the sole carbon source
Preferred is tannase obtained from a tannase-producing bacterium belonging to the genus pergillus or the genus Penicillium. Tannase is commercially available and can be easily obtained. For example, “tannase” (trade name, manufactured by Kikkoman Corporation) is commercially available. The amount of tannase used varies depending on its enzymatic activity, and is, for example, 0.01 to 2.0 parts by weight based on 100 parts by weight of the hydrophilic organic solvent extract of vanilla blue pod. Further, the treatment conditions of tannase are not particularly limited, but generally, pH 4.0 to 8.0, 3
Generally, the treatment is performed for 1 to 3 hours in a temperature range of 0 to 60 ° C.

In the present invention, the method of treating the hydrophilic organic solvent extract of the vanilla blue pod with β-glucosidase and tannase is not particularly limited. For example, a method of simultaneously treating with β-glucosidase and tannase, a method of treating with β-glucosidase, followed by treatment with tannase,
Alternatively, a method of treating with tannase and then treating with β-glucosidase can be arbitrarily selected.

The hydrophilic organic solvent extract of vanilla blue pods treated with β-glucosidase and tannase is, for example,
By heating at a temperature of 80 to 95 ° C. for 5 minutes to 1 hour to inactivate the enzyme, a natural vanilla flavor in a solution form can be obtained. The obtained natural vanilla flavor can then be converted into a concentrated liquid, paste, powder, or any other form as desired, and used in various foods and drinks, cosmetics, and the like. In particular, a good natural vanilla flavor can be obtained by making a concentrated liquid by using a concentration method such as a steam distillation method, a membrane concentration method, a resin adsorption method, a supercritical extraction method, and a vacuum concentration method. As a particularly preferred concentration method, a resin adsorption method can be mentioned. Hereinafter, a method of concentration using the resin adsorption method will be described in detail.

First, a hydrophilic organic solvent extract of vanilla blue pods treated with β-glucosidase and tannase was used as a copolymer of styrene and divinylbenzene, a homopolymer of 2,6-diphenyl-9-phenyloxide, or The natural vanilla flavor component is adsorbed on the porous resin by contact with a porous resin composed of a polycondensate of methacrylic acid and a diol. Then, by extraction with ethyl alcohol, methyl alcohol, acetone, ethyl acetate, and hydrates thereof, a concentrated liquid natural vanilla flavor is obtained. The above-mentioned porous resin has a surface area of 300 m.
² / g or more and those having a pore distribution of 10 to 500 ° are preferable, and “HP resin” (trade name, manufactured by Mitsubishi Chemical Corporation), “S
P resin "(Mitsubishi Chemical Corporation, trade name)," XAD-4 "
(Rohm Haas, product name) etc. are commercially available,
It can be easily obtained. In addition, as methacrylic acid-based resins, “XAD-7” and “XAD-8” (ROHM
Haas Co., trade name) is commercially available.

[0016]

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples. Note that the present invention is not limited to the following embodiments.

(Example 1) Crushed vanilla blue pod 1000
g, add 1500 g of 70% ethyl alcohol and add 7 g
Stirring extraction was performed at 0 to 75 ° C for 2 hours. After extraction, 40
After cooling to ℃, solid-liquid separation was performed to obtain 1350 g of an extract. The obtained extract was further concentrated under reduced pressure to prepare 400 g of a hydrophilic organic solvent extract of vanilla blue pods. 400 g of soft water was added to this extract and mixed, and 0.5 g of β-glucosidase “Rohapect 7104” (trade name, manufactured by ROEHM) and 0.1 g of tannase “tannase” (trade name, manufactured by Kikkoman) were added. , 50 ° C ~
The enzyme treatment was performed at 55 ° C. for 24 hours. After enzyme treatment, 90
The enzyme was inactivated by heating at ９５95 ° C. for 10 minutes. Then, the enzyme-treated solution was concentrated under reduced pressure, and the obtained concentrated solution 400 g was obtained.
After adding and mixing 400 g of 95% ethyl alcohol, 750 g of natural vanilla flavor was obtained by removing the insoluble matter by centrifugation. This natural vanilla flavor had no odor, astringency, or astringent taste unique to vanilla blue pods, and had a rich sweetness, refreshing feeling, and milky feeling.

Comparative Example 1 A natural vanilla flavor was obtained in the same manner as in Example 1 except that tannase was not added. This natural vanilla flavor had a stronger blue odor, astringency, and astringency than the natural vanilla flavor obtained in Example 1.

Example 2 Pulverized Vanilla Blue Pods 2000
g, add 4000 g of 80% methyl alcohol, and add
Stirring extraction was performed at 0 to 65 ° C for 2 hours. After extraction, 40
After cooling to ℃, solid-liquid separation was performed to obtain 3800 g of an extract. The obtained extract is further concentrated under reduced pressure and dried under reduced pressure,
112 g of hydrophilic organic solvent extract of dried vanilla blue pods
Prepared. 100 g of soft water was added to 5 g of this extract, mixed, and 0.025 g of "tannase" (same as above) was added.
The enzyme treatment was performed at 30 to 35 ° C for 1 hour. Then, "R
After adding 0.05 g of “Ohpect 7104” (same as above) and performing the enzyme treatment at 50 to 55 ° C. for 24 hours, 9
Heating at 0-95 ° C for 10 minutes inactivated the enzyme. Then, the enzyme treatment liquid was added to a column filled with 25 ml of a porous resin “HP-20” (trade name, manufactured by Mitsubishi Chemical Corporation),
= 3, and the fragrance component of vanilla was adsorbed on the resin. After the completion of the passage, the resin was washed with 125 ml of water and desorbed with 95% ethyl alcohol to obtain 25 g of a natural vanilla flavor. This natural vanilla flavor had no odor, astringency, or astringent taste unique to vanilla blue pods, and had a mellow sweetness, a refreshing feeling, and a milky feeling.

[0020]

According to the present invention, since a curing step is not required, a natural vanilla flavor can be easily obtained in a short period of time. In addition, the natural vanilla flavor obtained according to the present invention does not have a peculiar blue odor, astringency, or astringent taste of vanilla blue pods, has a good aroma and flavor, and includes, for example, ice creams, frozen desserts such as sherbet; chocolate, Western sweets such as biscuits, cream puffs, puddings, bavarois, and mousses;
Breads; Filling materials to be packed in centers such as candy, chocolate, and baked goods; Creams such as whipped cream and fat cream; Beverages such as cocoa drinks; baby powder; The present invention can be used as a compounding material of a fragrance / flavor imparting agent or a modulator for cosmetics such as antiperspirants, nursing body cleansing agents, hair mousses, hair conditioners and other hair cosmetics.

Claims (1)

[Claims] 1. A hydrophilic organic solvent extract of vanilla blue pods,
A method for producing a natural vanilla flavor, wherein the natural vanilla flavor is treated with β-glucosidase and tannase.