KR101891885B1 - Method of manufacturing vanilla extract by heat-treatment - Google Patents

Abstract

(PROBLEMS) To provide a method for producing a heat-treated vanilla extract which can enhance flavor, flavor and taste of a vanilla extract obtained from vanilla beans to a significant extent from the top note to the raspberry, that.
(Solution) The method for producing a vanilla extract according to claim 1, wherein the vanilla extract is adjusted to pH 5 to pH 12 and then heated at 100 ° C to 180 ° C for 10 minutes to 10 hours.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing vanilla extract,

The present invention relates to a method for producing a heat-treated vanilla extract. More specifically, a vanilla extract containing water and an alcohol is adjusted to pH 5 to pH 12 and then heat-treated at 100 ° C to 180 ° C for 10 minutes to 10 hours to give a fermented flavor, Taste sensation) and the like of the vanilla extract are greatly enhanced, and a flavor can be expressed in a balanced manner from the top note to the raspberry.

The vanilla extract is a kind of important extract which has been widely used as an aroma flavoring agent for various food and beverage such as confectionery and fruit wine. The natural vanilla extract is supplied to the market in the form of a vanilla extract obtained by extracting vanilla beans with an organic solvent such as ethanol or the like. Among the vanilla extracts, the most widely available ones are obtained by extracting finely cut vanilla beans with about 20% by mass to about 95% by mass of functional ethanol, in the form of a water-soluble extract.

However, the vanilla extract obtained as described above has a bean pod odor or a soybean odor which is considered to be a peculiar smell of vanilla extract, and in general, the extract has a relatively weak fragrance-imparting ability. Therefore, It had the drawback of adding a considerable amount to give a unique scent flavor. In addition, the aroma flavor of the extract was monotonous, and there was also a drawback that it lacked a mild aging sensation that had to be provided as a vanilla extract.

As means for solving such a problem, there has been proposed a sustained vanilla flavor which is obtained by, for example, heat-treating a vanilla bean raw material in the presence of an amino-carbonyl reactive component and under an amino-carbonyl reaction, (Patent Documents 1 and 2). Also, a method of aging a vanilla bean in which ethanol is added to vanilla beans after curing treatment and the vanilla beans are kept for a predetermined time by heating until the total amount of ethanol is vaporized (Patent Document 3), a method of aging a vanilla bean material with water and / (Patent Literature 4), which is carried out in the presence of an alkali in an amount such that the pH of the obtained vanilla extract is not more than 7 when extracted with a water-soluble organic solvent, an extract obtained by extracting vanilla beans with an aqueous solution of ethanol in an amount of 50% Soluble extract obtained by adding water to a water-insoluble material and removing and concentrating the resulting water-insoluble material to prepare a vanilla bean water-soluble extract, which comprises adding saccharides, a heating reaction product thereof, a sugar / amino reactant, etc. (Patent Document 5 ) Have been proposed.

These proposals are effective in reducing the smell of burin and enhancing the fragrance of vanilla, but there is no sufficient effect on the sense of fermentation and flavor of the fermentation and flavor, It has not been reached yet.

Japanese Patent Publication No. 63-21460 Japanese Patent Publication No. 2627804 Japanese Patent Publication No. 2922687 Japanese Patent Publication No. 3342234 Japanese Patent Publication No. 3342235

Accordingly, a problem to be solved by the present invention is to provide a vanilla extract obtained by heating a vanilla extract obtained from a vanilla bean, in which the aroma and flavor of the vanilla extract are aged, And to provide a method for producing vanilla extract.

As a result of intensive studies in view of the above problems, the present inventors have found that a vanilla extract containing water and an alcohol is adjusted to pH 5 to pH 12 and then heat-treated at 100 ° C to 180 ° C for 10 minutes to 10 hours, It was found that the vanilla extract of the present invention can be obtained by heating the aroma and flavor and improving the flavor and flavor of the vanilla extract in a balanced manner from the top note to the raspberry. It has also been found that the above-mentioned remarkably excellent vanilla flavor and flavor can be imparted to foods and beverages by adding the heat-treated vanilla extract obtained by the present invention to foods and beverages, thus completing the present invention.

Thus, the present invention provides the following.

(1) A process for producing a heat-treated vanilla extract, wherein the vanilla extract is adjusted to pH 5 to pH 12 and then heated at 100 ° C to 180 ° C for 10 minutes to 10 hours.

(2) The process for producing a heat-treated vanilla extract according to (1), wherein the vanilla extract contains water and an alcohol.

(3) The process for producing a heat-treated vanilla extract according to (2), wherein the alcohol is at least one selected from the group consisting of ethanol, propylene glycol and glycerin.

(4) The process for producing a heat-treated vanilla extract according to any one of (1) to (3), wherein the vanilla extract is an extract or a concentrate thereof from a vanilla bean mixture of water and alcohol.

(5) The process for producing a heat-treated vanilla extract according to any one of (1) to (4), wherein the vanilla extract is added with a saccharide.

(6) The process for producing a heat-treated vanilla extract according to (5), wherein the saccharide is one or more selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.

(7) The method for producing a heat-treated vanilla extract according to any one of (1) to (6), wherein the vanilla extract is an amino acid.

(8) The process for producing a heat-treated vanilla extract according to any one of (1) to (7), wherein the vanilla extract is subjected to an enzyme treatment.

(9) A method for improving the flavor of a food or beverage, which comprises adding a heat-treated vanilla extract obtained by the method according to any one of (1) to (8) to a food or drink.

According to the present invention, it is possible to produce a balanced, heat-treated vanilla extract with enhanced aroma and flavor, such as aging feeling and sour taste, and further, by adding a very small amount of the vanilla extract to the food and drink, One excellent vanilla scent and flavor can be given to the food and drink.

Embodiments of the present invention will be described in more detail. The present invention is a method for producing a heat-treated vanilla extract obtained by adjusting a vanilla extract to pH 5 to pH 12 and then heating at 100 ° C to 180 ° C for 10 minutes to 10 hours.

The vanilla bean used as an extraction raw material of the vanilla extract used in the present invention may be any seed of vanilla planifolia (cured or not), so long as the object of the present invention is satisfied. However, it is not particularly limited as long as it can be conveniently obtained on the market, though it is not particularly limited. Such vanilla beans include, for example, Madagascar (bourbon) vanilla beans, Mexican vanilla beans, Indonesian vanilla beans, Tahitian vanilla beans, and other hybrid species.

The vanilla extract can be obtained by extracting vanilla beans with water and / or a water-soluble organic solvent as an extraction solvent. As the extraction solvent, water or a water-soluble organic solvent may be used alone, but it is preferable to use a mixture of a water-soluble organic solvent and water. In this case, the content of the water-soluble organic solvent in the mixed solvent is usually 20 mass% or more, preferably 30 mass% or more, more preferably 40 mass% or more, and usually 90 mass% or less, Is 80 mass% or less, and more preferably 70 mass% or less, and the upper limit value and the lower limit value can be arbitrarily combined in the range of the concentration. The amount of the water and / or the water-soluble organic solvent to be used is generally about 2 to 50 parts by mass, preferably about 5 to 20 parts by mass with respect to 1 part by mass of the vanilla bean to be used. Examples of the water-soluble organic solvent include alcohols such as methanol, ethanol, n-propanol, isopropanol, butanol, 2-butanol and t-butanol; Ketones such as acetone; And polyhydric alcohols such as ethylene glycol, propylene glycol, glycerin, 1,3-butylene glycol, and 1,2-butylene glycol. Or a supercritical gas such as supercritical carbon dioxide gas is used as an extraction solvent to obtain a vanilla extract.

The insoluble solid matter in the extract, centering on vanilla bean, can be removed by a solid-liquid separation operation such as centrifugation, filtration, or filtration using a filter cloth. In filtering the filter paper, it is preferable to add a filter aid such as cellulose powder, diaphragm or diatomaceous earth to perform filtration in order to improve the removal efficiency of insoluble solids. The filtration may be natural filtration at normal pressure, but pressure filtration by means of reduced pressure (suction) filtration or inert gas or the like may be carried out in order to improve the working time. The timing of performing the solid-liquid separation operation may be before or after the next step of heat treatment, but it is also preferable to perform the solid-liquid separation operation at both of the timing before and after the heat treatment in order to obtain a more refined solution Do. It is not always necessary to remove the extraction residues of vanilla beans from the vanilla extract at the time of heating, and some or all of the extracted residues of vanilla beans may be included in the vanilla extract.

The obtained vanilla extract can be directly supplied to the heat treatment, but the concentration of the vanilla extract can be increased when it is supplied to the heat treatment. As a method for increasing the concentration of the vanilla extract, any concentration means such as reduced pressure concentration, RO membrane concentration, freeze concentration and the like can be adopted.

In the present invention, water and alcohol can be contained in the vanilla extract provided in the heat treatment. In this case, the water and the alcohol used in the extraction may be left as they are, or the solvent used in the extraction may be removed by performing an operation such as concentration, and then a new water and alcohol may be added. Examples of the alcohol which can be contained in the vanilla extract or the concentrate include ethanol, propylene glycol, glycerin and the like. It is considered that the presence of alcohol in the heat treatment increases the ester by the reaction with the organic acid derived from vanilla, thereby contributing to the production of a fragrant ingredient with a good flavor. The concentration range of the alcohol present in the vanilla extract or concentrate may be 5 wt% to 95 wt%, and the concentration range of water may be 5 wt% to 95 wt%.

When the vanilla extract is prepared from vanilla beans, in order to increase the extraction efficiency, usually, vanilla beans are cut into round pieces of about 1 mm to about 10 mm (for example, Water) or sedan in the direction of the major axis, or a pulverized product obtained by pulverizing by a physical means such as a mixer or a pulverized product obtained by freeze-pulverization. Generally, a sediment is used when the extraction method is an immersion extraction using a functional alcohol, and a crushed material is used when an enzyme treatment is performed while stirring.

As described above, one embodiment of the preparation of the vanilla extract for use in the present invention by using the raw materials and the solvent is exemplified by, for example, water and / or water in the long axis sedan of the vanilla bean The water-soluble organic solvent is added and the mixture is left to stand in an open system or a closed system at a temperature of from room temperature to 90 ° C for 10 minutes to 48 hours, stirred or subjected to column circulation extraction. After cooling, the insoluble solid is centrifuged, By removing by a separation operation, a vanilla extract can be obtained.

Further, the residue of the sediment after extraction may be further subjected to the same extraction operation as the above-mentioned extraction with a new solvent (which may be the same composition as the original extraction solvent or may have a different composition) to obtain an extract. Such re-extraction of the residue may be performed a plurality of times. The plurality of extracts obtained may be mixed at an arbitrary ratio to form a vanilla extract.

A saccharide may be added to the vanilla extract. As the saccharide to be used, monosaccharides, disaccharides or oligosaccharides are preferable, and monosaccharides such as ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, trehalose, Rice, syrup, and the like. The added amount of saccharides is 0.01 to 2 parts by mass relative to 1 part by mass of the vanilla extract.

An amino acid may be added to the vanilla extract. Examples of the amino acid to be used include glycine, alanine, valine, threonine, histidine, lysine, glutamine, glutamic acid, leucine, isoleucine, serine, cysteine, arginine, aspartic acid and proline. The amount of the amino acid to be added is 0.001 to 1 part by mass relative to 1 part by mass of the vanilla extract.

In addition, the vanilla extract after and / or after the extraction of vanilla bean may be subjected to an enzyme treatment. The polysaccharide and the like are decomposed by the enzyme treatment to lower the viscosity of the extract and the heating can be uniformly carried out even at the time of concentration described later and the effect of the subsequent heating reaction is also enhanced. The enzymes usable for this enzyme treatment are not particularly limited and include, for example, proteases, lipases, carbohydrase and the like. Carbohydrase is particularly effective. Specific examples of carbohydrase include, for example, amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylenase, pectinase, arabinase, dextranase, glucanase, ,? -galactosidase, and the like. The amount of the carbohydrase is not usually determined depending on the kind of the enzyme used and the amount of the polysaccharide present in the vanilla bean, but it is usually from 0.1 to 1,000 U / g, preferably from 0.1 to 1,000 U / g, Of the vanilla bean is in the range of 1 to 100 U / g, or when it is difficult to represent the active unit because a plurality of kinds of enzymes are usually contained in the preparation, it is usually 0.01 to 5 mass% May be in the range of 0.1 to 2% by mass.

As an enzyme treatment condition, for example, when an enzyme is added at the time of extracting vanilla beans in a batch method, a kneader extraction or the like, water is usually added in an amount of 5 to 50 parts by mass per 1 part by mass of vanilla beans, Is added and 10 to 20 parts by mass of the enzyme is added and sterilized at 60 ° C to 121 ° C for 2 seconds to 20 minutes and then the enzyme is added and the enzyme treatment is performed at 20 ° C to 60 ° C for 30 minutes to 24 hours. After the enzyme treatment, the enzyme is inactivated by heating at 60 ° C to 121 ° C for 2 seconds to 20 minutes, followed by cooling, solid-liquid separation and filtration to obtain an enzyme-treated vanilla extract. An enzyme may be added to the extract after extraction of vanilla bean, and the enzyme reaction may be carried out under the same conditions.

One of the characteristics of the present invention is that the vanilla extract thus obtained is adjusted to pH 5 to pH 12 and then subjected to heat treatment. The vanilla extract is generally in the range of about pH 4.3 to about pH 4.9 when the pH is not adjusted. However, the vanilla extract is adjusted to pH 5 to pH 12 and then subjected to heat treatment to obtain a saccharide It is considered that components (water-soluble plant fibers, polyphenols, minerals, etc.) peculiar to the vanilla extract in addition to the amino acids react with complicatedness to generate a perfume and flavor enhancing component.

At this time, the pH of the vanilla extract prepared by adding the pH adjuster is usually at least 5.0, preferably at least 6.0, more preferably at least 6.4, even more preferably at least 6.8, Preferably at least pH 7.2 and most preferably at least pH 7.6 and the upper limit is usually not more than pH 12.0, preferably not more than pH 11.0, more preferably not more than pH 10.0, more preferably not more than pH 9.5 Preferably pH 9.0 or lower, and most preferably pH 8.5 or lower. As the pH range, these upper and lower limit values can be arbitrarily combined. By adjusting the pH and conducting the heat treatment in this way, the decomposition of the sugar can be promoted, and the object of the flavor improving agent can be achieved. Examples of such a pH adjuster include sodium hydroxide, potassium hydroxide, and the like.

Subsequently, the vanilla extract is provided for the heating reaction. The lower limit of the reaction temperature in the heat treatment of the vanilla extract is usually 100 ° C or higher, preferably 110 ° C or higher, more preferably 120 ° C or higher, more preferably 130 ° C or higher, Is usually 180 占 폚 or lower, preferably 170 占 폚 or lower, more preferably 150 占 폚 or lower, and still more preferably 140 占 폚 or lower. The upper limit value and the lower limit value can be arbitrarily combined as the heating temperature range. When the temperature is too low, the heating reaction does not progress well and the effect as a flavor improving agent is hardly obtained. When the temperature is excessively high, the change due to heating is too large to achieve the purpose as a flavor improving agent. As the heating time in the heat treatment, it is necessary to secure the time required for the reaction. Therefore, the lower limit value is usually 10 minutes or more, preferably 20 minutes or more, more preferably 3 hours or more, The upper limit is usually 10 hours or less, preferably 6 hours or less, and more preferably 4 hours or less. As the range of the heating time, these upper limit value and lower limit value can be arbitrarily combined. When the heating time is too short, the reaction does not proceed sufficiently and the effect as a flavor improving agent is hardly obtained. When the heating time is too long, the change due to heating is too large to achieve the object as a flavor improving agent.

In the present invention, as the heat treatment, it is preferable to use an autoclave capable of heating and stirring the contents with a closed system. As the operation of the autoclave, an extract of a food material adjusted to the predetermined pH range as a content is injected, the container is sealed, the head space of the container is replaced with an inert gas as desired, A heating process is performed under a deoxygenation condition by blowing an inert gas, and after the cooling process, the heat treated product is recovered from the inside of the kiln. When a precipitate is formed in the recovered product, the precipitate may be removed by treatment such as filtration or centrifugation.

The heat-treated product recovered from the kiln can be used as a flavor improving agent as it is. However, it may be further concentrated or added with excipients such as dextrin, chemical starch, cyclodextrin and gum arabic to prepare a paste, It may also be used as a powdery flavor improving agent composition by drying such as spray drying, vacuum drying, freeze drying and the like.

The thus obtained flavor-improving agent or flavor-improving composition may also be a flavor-imparting composition comprising a flavor-imparting agent selected from a flavor, an enzyme-treated extract, a solvent-extracted extract and the like.

The vanilla flavor improving agent or vanilla flavor improving agent composition thus obtained is added to the corresponding food and drink by about 0.1 ppm to 1% to impart a balanced vanilla flavor to the food or drink with greatly improved aging feeling, And can be prepared easily and inexpensively. Herein, the term "aging" refers to a flavor of a top note, centered on a spirulina or a dried fruit flavor enhanced when the vanilla extract is aged for a long period of time, It is sense. In addition, as for the flavor feeling, the flavor including the sweetness such as sweetness and the balsamic sense caramel feeling of the middle notes and the rastnote like vanilla oleoresin which is condensed after extracting it with the function ethanol and the like, It's like a sense of being imported. The term "balance" refers to the balance of vanilla flavor and yellowness, and also the flavor of the top note centered on the above-described aging sensation and the mellow taste including the above-described fine-tasted feel, ㆍ It refers to the sense of well-balanced harmony of the tongue's activity.

Examples of the food or drink to which the heat-treated vanilla extract obtained according to the present invention is added include milk products such as milk, processed milk, coffee milk and lactic acid bacteria drink filled in PET bottles, cans, bottles or paper containers; Ice cream, ice cream, soft ice cream, ice milk, lacto ice, ice cream or sherbet; Desserts such as pudding, jelly, and daily desserts; Dairy products such as yogurt and cheese; Confectionery such as caramel, candy, biscuit, cookie, chocolate, pie, confection, cracker, cake, cream confectionery; Coffee beverages such as cocoa beverages filled in bottles, cans, bottles or paper containers, beverages such as chocolate drinks, tea beverages such as milk tea, coffee beans, coffee beans, coffee beans, milk coffee, cafe aere and caramel coffee; Alcoholic beverages such as chu-hai, cocktail drink, sparkling wine, fruit wine, medicinal wine, and liqueur filled in bottles, cans, bottles or paper containers.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples.

Example

(Example 1) Functional ethanol extraction A vanilla extract was heated with addition of sugar (no condensation type, no enzyme reaction)

(1) Preparation method

2000 g of seeds and 2000 g of 95% ethanol were mixed and 500 g of vanilla beans (malagasaric acid, 10 mm short shredded product) was added. The mixture was subjected to column circulation extraction at 80 ° C for 6 hours and then cooled to 30 ° C. (Reduced pressure of 13.33 KPa) at a constant pressure using a No. 2 filter paper (manufactured by ADVANTEC Co., Ltd., retained particle diameter: 5 mu, 30 cm) precoated with cellulose powder (300 g) 3750 g was obtained (Comparative product 1: pH 4.7).

300 g of the vanilla extract (Comparative product 1) was poured into a 1 L autoclave, and 300 g (equivalent to the weight of the vanilla extract) was added to the sugar mixed fructose glucose liquid to seal it. Lt; / RTI > for 2 hours. After cooling to 30 캜, the contents were taken out and filtered through a 100-mesh sieve to obtain a heat-treated product (Comparative product 2).

To 300 g of the vanilla extract (comparative product 1), 300 g of sugar-mixed fructose glucose per equivalent liquid (300 g) was added, and the mixture was adjusted to pH 7.0 with 30% aqueous sodium hydroxide solution. , Heated with stirring, and heated at 140 (占 2) 占 폚 for 2 hours. After cooling to 30 DEG C, the contents were taken out and filtered through a 100 mesh sieve to obtain a heat treated product (Inventive Example 1).

(2) Sensory evaluation

Next, according to the following prescription (Table 1), an ice cream dough of about 10% by mass in a milk fat was prepared. Subsequently, the inventive product 1, the comparative product 1 and the comparative product 2 were added to the ice cream raw material at the concentrations shown in Table 2, respectively, and vanilla ice cream was prepared according to a conventional method.

These vanilla ice cream were subjected to sensory evaluation by a panel of 10 well trained panelists. The evaluation criteria are: 1 point, clearly weakness: 2 points, slightly weakness: 4 points, average: 6 points, slightly strong: 8 points, apparently strong: 10 points , And the balance is bad: 2 points, slightly worse: 4 points, average: 6 points, slightly better: 8 points, good: 10 points. Table 2 shows the average points and the average comments. The fermentation sensation of vanilla refers to a fragrance of a top note centering on a spicy flavor and a dried fruit flavor enhanced when the vanilla extract is aged for a long period of time as described above, It is a feeling that makes you feel taste. In addition, as for the flavor of vanilla, like vanilla oleoresin which is condensed after extracting with the function ethanol and the like, and vanilla oleoresin which has the potency, the flavor including the balsamic feeling and caramel sense of the middle notes and the rastnote It's like a sense of strength. The term "balance" refers to the balance of vanilla aroma and yellowness, and means a sense of well-balanced harmony of the overall potency, such as the above-described maturity and texture, other than sweetness.

As shown in Table 2, although the effect was not confirmed even when 0.1% of the comparative product 1, which is the uncooked vanilla extract, was added to the ice cream, the comparative product 1 was added with sugar and the comparative product 2 heated at 140 ° C Was added to 0.1% of the ice cream, the fermentation sensation and the sweet taste of the vanilla were somewhat felt, and the effect of addition was confirmed. On the other hand, in the ice cream prepared by adding 0.1% of the present invention product 1 heated at 140 ° C by adding the sugar after adjusting the pH of the comparative product 1 to 7.0, the feeling of aging and feeling of the vanilla was remarkably strong, It was evaluated as very good because it had aroma and taste.

For the comparative products 1 and 2, ice cream having an added amount of 0.2% was also evaluated. As a result, it was confirmed that when the addition amount was increased, the aging sensation and the wet feeling of vanilla were increased, but the evaluation was lower than when 0.1% of the present invention product 1 was added.

From the above results, it was confirmed that heating after increasing the pH to 7.0 brings about a remarkably favorable effect on the enhancement of the ripening sensation and the moist feeling of the vanilla extract.

(Example 2) Examination of pH

In the present invention 1, 300 g of the vanilla extract (Comparative product 1) was added with 300 g (equivalent to the weight of the vanilla extract) of sugar-mixed fructose glucose per liquid, and then the pH was adjusted to 30% And the mixture was poured into a 1 L autoclave and sealed. The mixture was heated with stirring and heated at 140 (占 2) 占 폚 for 2 hours. After cooling to 30 DEG C, the contents were taken out and filtered through a 100-mesh sieve to obtain a heat-treated product (Inventive products 2 to 4).

Each heated article was added to the ice cream of the same recipe (Table 1) as in Example 1 and sensory evaluation was carried out by a panel of 10 well trained panelists. The evaluation criteria were the same as in Example 1.

The results are shown in Table 3.

As shown in Table 3, the inventive products 1 to 4 heated after the pH was increased by adding an aqueous solution of sodium hydroxide were all evaluated to have a strong sense of aging and smell of vanilla and good overall balance. The effect of the addition to the ice cream was greater than that of the comparative product 2 heated without heating. It was slightly different in type due to the difference in pH, and a sweet feeling was strong at a pH of around 9, and it was felt at a pH of about 11. In terms of balance, the pH was around 7 at the best.

(Example 3) The vanilla extract concentrated after the enzyme treatment was heated

(1) Preparation method

3 Kg of vanilla bean (maltose powder), which was frozen and pulverized, was added to 15 Kg of ion-exchanged water. To this, 15 g (0.5% vanilla bean) of cellulase T "Amano" 4 (cellulase manufactured by Amano Enzyme Inc.) and 15 g of pectinase G "Amano" (pectinase manufactured by Amano Enzyme Inc.) 0.5% of vanilla beans) was added, and the mixture was stirred at 45 캜 for 3 hours for enzyme treatment. After the enzyme treatment, the enzyme was inactivated by heating until the temperature reached 90 DEG C, 15 Kg of 95% ethanol was added thereto, and the mixture was stirred and extracted at 62 DEG C for 3 hours. Cooled to 30 ° C and subjected to suction filtration (reduced pressure of 13.33 KPa) at a constant pressure using a No. 2 filter paper (manufactured by ADVANTEC Co., Ltd., retained particle diameter 5 袖 m, 30 ㎝) and precoated with 350 g of cellulose powder To obtain 30.21 Kg of the clarified extract. To this extract was added 840 g of glycerin and then concentrated under reduced pressure to obtain 1680 g of a concentrate (Comparative product 3: pH 4.3, glycerin concentration 50.0%).

500 g of the concentrate (Comparative Product 3) was poured into a 1 L autoclave and sealed, heated with stirring, and heated at 130 (占 2) 占 폚 for 4 hours. After cooling to 30 DEG C, the contents were taken out and filtered through a 100 mesh sieve to obtain a heat treated product (comparative product 4).

500 g of the concentrate (Comparative product 3) was adjusted to pH 7.0 with a 30% aqueous solution of sodium hydroxide. The mixture was sealed in a 1 L autoclave, heated with stirring, elevated for 30 minutes, 2) 占 폚 for 4 hours. After cooling to 30 DEG C, the contents were taken out and filtered through a 100 mesh sieve to obtain a heat treated product (Inventive product 5).

(2) Sensory evaluation

According to the same formulation (Table 1) as in Example 1, about 10% by mass milk fat ice cream was prepared. Subsequently, 100 ppm of the present invention product 5, the comparative product 3 and the comparative product 4 were added to this ice cream raw material, respectively, and vanilla ice cream was prepared according to a conventional method.

This vanilla ice cream was subjected to sensory evaluation by a panel of 10 well trained panelists. The evaluation criteria were the same as in Example 1. The results are shown in Table 4.

As shown in Table 4, even when 100 ppm of the comparative product 3, which is a vanilla extract of unheated heat, was added to 100 ppm of ice cream, the effect was hardly confirmed. However, the ice cream added with 100 ppm of the comparative product 4 heated at 130 캜, Aging feeling, and tenderness were felt to some extent, and the addition effect was confirmed. On the other hand, in the case of the ice cream prepared by adding 100 ppm of the present invention product 5 heated to 130 ° C after adjusting the pH to 7.0, the fermentation and flavor feeling of the vanilla was felt very strongly, Evaluation.

(Example 4) Extraction of hydrolyzate obtained by enzymatic treatment The product was heated by adding sugar to a vanilla extract (non-concentrated type)

(1) Preparation method

1,000 g of vanilla bean (mangasaccharic acid) frozen and pulverized into 4000 g of ion-exchanged water was added, sterilized by heating at 95 캜 for 30 minutes, and cooled to 45 캜. 5 g (large vanilla bean 0.5%) of cellulase T "Amano" 4 (cellulase manufactured by Amano Enzyme Inc.) and 5 g of pectinase G "Amano" (pectinase manufactured by Amano Enzyme Inc.) 0.5%) was added, and enzyme treatment was performed at 45 캜 for 3 hours. After 3 hours, 4000 g of 95% ethanol was added and the mixture was further stirred at 80 캜 for 3 hours, and extraction was carried out. Cooled to 30 ° C and subjected to suction filtration (reduced pressure of 13.33 KPa) at a constant pressure using a No. 2 filter paper (manufactured by ADVANTEC Co., Ltd., retained particle diameter 5 袖 m, 20 ㎝) and precoated with 150 g of cellulose powder To obtain 7749 g of the clarified extract (Comparative Example 5: pH 4.3).

400 g of the vanilla extract (Comparative Example 5) was poured into a 1 L autoclave, and 200 g of glucose (50% of a large extract) was added thereto and sealed. The mixture was heated with stirring and heated at 150 (占 2 占 폚 for 1 hour . After cooling to 30 DEG C, the contents were taken out and filtered through a 100 mesh sieve to obtain a heat treated product (comparative product 6).

Further, 400 g of the vanilla extract (Comparative Product 5) was adjusted to pH 7.0 with a 30% aqueous sodium hydroxide solution and then poured into a 1 L autoclave. After 200 g of glucose (50% of concentrated liquid) was added thereto, Heated, heated to about 30 minutes, and heated at 150 (占 2) 占 폚 for 1 hour. After cooling to 30 DEG C, the contents were taken out and filtered through a 100 mesh sieve to obtain a heat treated product (Inventive Item 6).

(2) Sensory evaluation

According to the same formulation (Table 1) as in Example 1, about 10% by mass milk fat ice cream was prepared. Subsequently, 0.1% of each of the present invention product 6, the comparative product 5 and the comparative product 6 was added to this ice cream raw material, and a vanilla ice cream was prepared according to a conventional method.

This vanilla ice cream was subjected to sensory evaluation by a panel of 10 well trained panelists. The evaluation criteria were the same as in Example 1. The results are shown in Table 5.

As shown in Table 5, even when 0.1% of the comparative product 5, which is the unheated product of the ethanol extract of vanilla bean, was added in an amount of 0.1% to the ice cream, the comparative product 6 heated at 150 ° C after adding sugar to the vanilla extract In the ice cream added with 0.1%, the addition effect was confirmed because the fermentation sensation and the sweet taste of the vanilla were felt to some extent. On the other hand, in the ice cream prepared by adding 0.1% of the present invention product 6 heated at 150 ° C after adjusting the pH to 7.0 and adding sugar, the fermentation and flavor of the vanilla is felt very strongly, It was very good evaluation.

Claims (9)

Wherein the vanilla extract is adjusted to pH 6 to pH 12 and then heat-treated at 100 ° C to 180 ° C for 10 minutes to 10 hours. The method according to claim 1,
Wherein the vanilla extract contains water and an alcohol. 3. The method of claim 2,
Wherein the alcohol is at least one selected from the group consisting of ethanol, propylene glycol and glycerin. 4. The method according to any one of claims 1 to 3,
Wherein the vanilla extract is an extract of vanilla bean in a mixed solvent of water and alcohol or a concentrate thereof, wherein the vanilla extract is a heat-treated vanilla extract. 4. The method according to any one of claims 1 to 3,
A process for producing a heat-treated vanilla extract wherein a vanilla extract is added with a saccharide. 6. The method of claim 5,
Wherein the saccharide is at least one selected from the group consisting of monosaccharides, disaccharides and oligosaccharides. 4. The method according to any one of claims 1 to 3,
A process for producing a heat-treated vanilla extract wherein the vanilla extract is an amino acid. 4. The method according to any one of claims 1 to 3,
Wherein the vanilla extract is enzymatically treated. A method for improving the flavor of a food or beverage, which comprises adding a heat-treated vanilla extract obtained by the method according to any one of claims 1 to 3 to a food or drink.