KR20170039559A - Method of manufacturing vanilla extract by heat-treatment - Google Patents
Method of manufacturing vanilla extract by heat-treatment Download PDFInfo
- Publication number
- KR20170039559A KR20170039559A KR1020160110083A KR20160110083A KR20170039559A KR 20170039559 A KR20170039559 A KR 20170039559A KR 1020160110083 A KR1020160110083 A KR 1020160110083A KR 20160110083 A KR20160110083 A KR 20160110083A KR 20170039559 A KR20170039559 A KR 20170039559A
- Authority
- KR
- South Korea
- Prior art keywords
- vanilla
- vanilla extract
- extract
- heat
- flavor
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
Description
본 발명은 가열 처리 바닐라 엑기스의 제조 방법에 관한 것이다. 더욱 상세하게는, 물 및 알코올을 함유하는 바닐라 추출액을 pH 5 ∼ pH 12 로 조정한 후, 100 ℃ ∼ 180 ℃ 에서 10 분 ∼ 10 시간 가열 처리함으로써, 향기ㆍ향미의 숙성감, 정미감 (呈味感) 등을 대폭 증강시켜, 톱 노트에서부터 래스트 노트까지 균형있게 향미를 발현시킬 수 있는, 가열 처리 바닐라 엑기스의 제조 방법에 관한 것이다.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.
바닐라 추출액은, 양과자나 과실주 등 여러 가지 음식품의 향기 향미 부여제로서 예로부터 널리 이용되고 있는 중요한 추출액의 일종이다. 천연 바닐라 추출액은, 바닐라콩을 함수 에탄올 등의 유기 용매로 추출 처리하여 얻어지는 바닐라 엑기스의 형태로 시장에 공급되고 있다. 이와 같은 바닐라 엑기스 중에서 가장 많이 유통되고 있는 것은, 가늘게 자른 바닐라콩을 약 20 질량% ∼ 약 95 질량% 의 함수 에탄올로 추출함으로써, 수용성 추출액의 형태로서 얻어진 것이다.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.
그러나, 상기 서술한 바와 같이 하여 얻어지는 바닐라 추출액은, 바닐라 추출액 특유의 구린 냄새라고 여겨지는 콩깍지 냄새 혹은 콩 냄새를 가지고 있으며, 또 일반적으로 그 추출액의 향기 향미 부여능은 비교적 약하기 때문에, 음식품에 바닐라 특유의 향기 향미를 부여하려면 상당한 양을 첨가해야 한다는 결점을 가지고 있었다. 또한, 그 추출액의 향기 향미는 단조로워, 바닐라 추출액으로서 구비해 두지 않으면 안 되는 마일드한 숙성감이 부족하다는 결점도 있었다.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.
이와 같은 과제를 해소하는 수단으로서, 예를 들어, 바닐라콩 원료를, 아미노-카르보닐 반응성 성분의 첨가 존재하에, 아미노-카르보닐 반응 생기 (生起) 조건하에서 가열 처리하여 이루어지는 지속성 바닐라 플레이버가 제안되어 있다 (특허문헌 1, 2). 또, 큐어링 처리 후의 바닐라콩에 에탄올을 첨가하고, 에탄올의 전체량이 기화될 때까지 가온하여, 바닐라콩을 소정 시간 유지하는 바닐라콩의 숙성 방법 (특허문헌 3), 바닐라콩 재료를 물 및/또는 수용성 유기 용매로 추출할 때, 얻어지는 바닐라 엑기스의 pH 가 7 을 넘지 않는 양의 알칼리 존재하에 실시하는 바닐라 엑기스의 제법 (특허문헌 4), 바닐라콩을 50 중량% 이상의 에탄올 수용액으로 추출하여 얻은 추출액에 물을 첨가하고, 생성되는 수 불용물을 제거, 농축시켜 바닐라콩 수용성 엑기스를 제조하는 방법으로서, 당류, 그 가열 반응물, 당ㆍ아미노 반응물 등을 첨가하는 바닐라콩 수용성 엑기스의 제법 (특허문헌 5) 등이 제안되어 있다.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.
이들 제안은 바닐라 특유의 구린 냄새의 저감이나 향기의 증강 등의 점에서 그런대로 효과는 보이지만, 향기ㆍ향미의 숙성감ㆍ정미감 등에 대해서 충분한 효과가 있다고는 할 수 없어, 현재 시장의 요구에 충분히 대응하기에는 이르지 못했다.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.
따라서, 본 발명이 해결하고자 하는 과제는, 바닐라콩으로부터 얻어진 바닐라 추출액의 향기ㆍ향미의 숙성감, 정미감 등을 대폭 증강시켜, 톱 노트에서부터 래스트 노트까지 균형있게 향미를 발현시킬 수 있는 가열 처리 바닐라 엑기스의 제조 방법을 제공하는 것이다.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.
본 발명자들은, 상기 과제를 감안하여 예의 연구를 실시해 온 결과, 물 및 알코올을 함유하는 바닐라 추출액을 pH 5 ∼ pH 12 로 조정한 후, 100 ℃ ∼ 180 ℃ 에서 10 분 ∼ 10 시간 가열 처리함으로써, 향기ㆍ향미의 숙성감, 정미감 등을 대폭 증강시켜, 톱 노트에서부터 래스트 노트까지 균형있게 향기를 발현시킨 가열 처리 바닐라 엑기스를 얻을 수 있는 것을 알아냈다. 또한, 본 발명에 의해 얻어지는 가열 처리 바닐라 엑기스를 음식품에 첨가함으로써, 상기의 현격히 우수한 바닐라 향기 및 향미를 음식품에도 부여할 수 있는 것을 알아내어, 본 발명을 완성하기에 이르렀다.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.
이와 같이 하여, 본 발명은 이하의 것을 제공한다.Thus, the present invention provides the following.
(1) 바닐라 추출액을, pH 5 ∼ pH 12 로 조정한 후, 100 ℃ ∼ 180 ℃ 에서 10 분 ∼ 10 시간 가열 처리하는 것을 특징으로 하는 가열 처리 바닐라 엑기스의 제조 방법.(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) 바닐라 추출액이 물 및 알코올을 함유하는 것인, (1) 에 기재된 가열 처리 바닐라 엑기스의 제조 방법.(2) The process for producing a heat-treated vanilla extract according to (1), wherein the vanilla extract contains water and an alcohol.
(3) 알코올이 에탄올, 프로필렌글리콜 및 글리세린으로 이루어지는 군에서 선택되는 1 종 또는 2 종 이상인, (2) 에 기재된 가열 처리 바닐라 엑기스의 제조 방법.(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) 바닐라 추출액이, 바닐라콩의 물 및 알코올의 혼합 용매에 의한 추출액 또는 그 농축액인, (1) ∼ (3) 중 어느 하나에 기재된 가열 처리 바닐라 엑기스의 제조 방법.(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) 바닐라 추출액이, 당류가 첨가된 것인, (1) ∼ (4) 중 어느 하나에 기재된 가열 처리 바닐라 엑기스의 제조 방법.(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) 당류가 단당, 이당 및 올리고당으로 이루어지는 군에서 선택되는 1 종 또는 2 종 이상인, (5) 에 기재된 가열 처리 바닐라 엑기스의 제조 방법.(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) 바닐라 추출액이, 아미노산이 첨가된 것인, (1) ∼ (6) 중 어느 하나에 기재된 가열 처리 바닐라 엑기스의 제조 방법.(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) 바닐라 추출액이 효소 처리된 것인, (1) ∼ (7) 중 어느 하나에 기재된 가열 처리 바닐라 엑기스의 제조 방법.(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) (1) ∼ (8) 중 어느 하나에 기재된 방법에 의해 얻어지는 가열 처리 바닐라 엑기스를 음식품에 첨가하는 것을 특징으로 하는, 음식품의 향미 개선 방법.(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.
본 발명에 의하면, 향기ㆍ향미의 숙성감, 정미감 등이 대폭 증강되어, 균형을 이룬 가열 처리 바닐라 엑기스를 제조할 수 있고, 나아가서는 그 가열 처리 바닐라 엑기스를 음식품에 극미량 첨가함으로써, 상기 서술한 우수한 바닐라의 향기 및 향미를 음식품에도 부여할 수 있다.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.
본 발명의 실시양태에 대하여 더욱 상세하게 설명한다. 본 발명은, 바닐라 추출액을 pH 5 ∼ pH 12 로 조정한 후, 100 ℃ ∼ 180 ℃ 에서 10 분 ∼ 10 시간 가열 처리하여 얻어지는 가열 처리 바닐라 엑기스의 제조 방법이다.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.
본 발명에서 사용하는 바닐라 추출액의 추출 원료가 되는 바닐라콩은, 본 발명의 목적을 따르는 한, 바닐라 (Vanilla planifolia) 의 어떠한 종자 (큐어링이 행해진 것 혹은 그렇지 않은 것) 여도 된다. 그러나, 한정되는 것은 아니지만, 편리하게는 시장에서 일반적으로 입수할 수 있는 것이면, 특히 품종 등은 불문하고 어느 것을 사용해도 된다. 이와 같은 바닐라콩으로는, 예를 들어 마다가스카르 (부르봉) 바닐라콩, 멕시칸 바닐라콩, 인도네시아 바닐라콩, 타히티 바닐라콩 및 그 밖의 하이브리드종 등을 들 수 있다.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.
바닐라 추출액은, 바닐라콩을 물 및/또는 수용성 유기 용매를 추출 용매로서 사용하여 추출하여 얻을 수 있다. 추출 용매로는 물 혹은 수용성 유기 용매를 단독으로 사용할 수도 있지만, 수용성 유기 용매와 물을 혼합하여 사용하는 편이 바람직하다. 그 경우, 혼합 용매의 수용성 유기 용매 함유율은, 통상적으로 20 질량% 이상이고, 바람직하게는 30 질량% 이상, 보다 바람직하게는 40 질량% 이상이고, 그리고, 통상적으로 90 질량% 이하이고, 바람직하게는 80 질량% 이하, 보다 바람직하게는 70 질량% 이하이며, 농도의 범위로는 이들 상한값과 하한값을 임의로 조합할 수 있다. 물 및/또는 수용성 유기 용매의 사용량은, 일반적으로는, 사용하는 바닐라콩 1 질량부에 대해 2 ∼ 50 질량부 정도, 바람직하게는 5 ∼ 20 질량부 정도의 범위를 들 수 있다. 수용성 유기 용매로는, 예를 들어, 메탄올, 에탄올, n-프로판올, 이소프로판올, 부탄올, 2-부탄올, t-부탄올 등의 알코올류 ; 아세톤과 같은 케톤류 ; 및 에틸렌글리콜, 프로필렌글리콜, 글리세린, 1,3-부틸렌글리콜, 1,2-부틸렌글리콜 등의 다가 알코올류 중에서 선택되는 1 종 혹은 복수 종의 혼합물을 예시할 수 있다. 또는 초임계 탄산 가스 등의 초임계 가스를 추출 용매로서 사용하여 바닐라 추출액을 얻는 방법을 들 수 있다.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.
추출물 중의 바닐라콩을 중심으로 한 불용성 고형분에 대해서는, 원심 분리, 여과지 또는 여과포를 사용한 여과 등의 고액 분리 조작에 의해 제거할 수 있다. 여과지 여과시에는, 불용성 고형분의 제거 효율을 향상시키기 위해, 셀룰로오스 파우더, 다이아플록 또는 규조토 등의 여과 보조제를 첨가하여 여과를 실시하는 것이 바람직하다. 여과는 상압에서 자연 여과할 수도 있지만, 작업 시간을 효율화하기 위해 감압 (흡인) 여과 또는 불활성 가스 등에 의한 가압 여과를 실시하는 것도 가능하다. 또한, 이 고액 분리 조작을 실시하는 타이밍은, 다음의 공정 가열 처리를 실시하기 전이어도 되고 후여도 되지만, 보다 청징한 용액을 얻기 위해 가열 처리 전과 후의 양방의 타이밍에 고액 분리 조작을 실시하는 것도 바람직하다. 또한, 가열시에는, 바닐라 추출액으로부터 반드시 바닐라콩의 추출 잔류물을 제거할 필요는 없으며, 바닐라콩의 추출 잔류물의 일부 또는 전부를 바닐라 추출액에 포함시킬 수도 있다. 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.
얻어진 바닐라 추출액은, 그대로 가열 처리에 제공할 수도 있지만, 가열 처리에 제공할 때의 농도를 높게 할 수도 있다. 바닐라 추출액의 농도를 높이기 위한 방법으로는, 감압 농축, RO 막 농축, 동결 농축 등의 임의의 농축 수단을 채용할 수 있다.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.
본 발명에 있어서는, 가열 처리에 제공되는 바닐라 추출액에, 물 및 알코올을 함유시킬 수 있다. 이 경우, 상기 추출시에 사용한 물 및 알코올을 그대로 잔존시켜도 되고, 추출시에 사용한 용매를 농축 등의 조작을 실시함으로써 제거한 후, 새로 물 및 알코올을 첨가할 수도 있다. 바닐라 추출액 또는 농축액 중에 함유시킬 수 있는 알코올로는, 예를 들어, 에탄올, 프로필렌글리콜, 글리세린 등을 들 수 있다. 가열 처리시에 알코올이 존재함으로써, 바닐라 유래의 유기산과의 반응에 의해 에스테르가 증가하여, 향이 좋은 향기 성분의 생성에 기여하는 것으로 생각된다. 또한, 바닐라 추출액 또는 농축액에 존재하는 알코올의 농도 범위로는 5 중량% ∼ 95 중량% 를 예시할 수 있으며, 물의 농도 범위로는 5 중량% ∼ 95 중량% 를 예시할 수 있다.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%.
또, 바닐라콩으로부터 바닐라 추출액을 조제할 때에는 통상적으로, 그 추출 효율을 높이기 위해, 예를 들어, 바닐라콩을 약 1 ㎜ ∼ 약 10 ㎜ 정도로 둥글게 자른 세단물 (細斷物) (단축 방향의 세단물) 이나 장축 방향의 세단물을 사용하거나, 믹서 등의 물리적 수단에 의해 분쇄한 분쇄물 또는 동결 분쇄한 분쇄물을 사용한다. 일반적으로는, 추출 방법이 함수 알코올에 의한 침지 추출인 경우에는 세단물을 사용하고, 교반하면서 효소 처리 등을 실시하는 경우에는 분쇄물을 사용한다.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.
이상에서 서술한 바와 같이 원료 및 용매를 사용하여 본 발명에 사용하는 바닐라 추출물의 조제를 실시할 때의 일 실시양태를 예시하면, 예를 들어, 바닐라콩의 장축 방향의 세단물에 물 및/또는 수용성 유기 용매를 첨가하여 개방계 혹은 밀폐계로, 실온 내지 90 ℃ 의 온도에서 10 분 ∼ 48 시간 정치 (靜置), 교반 혹은 칼럼 순환 추출하고, 냉각 후, 불용성 고형분을 원심 분리, 여과 등의 고액 분리 조작에 의해 제거함으로써, 바닐라 추출물을 얻을 수 있다.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.
또한, 추출 후의 세단물의 잔류물을 추가로, 새로운 용매 (최초의 추출 용매와 동일한 조성이어도 되고, 상이한 조성이어도 된다) 로 상기와 동일한 추출 조작을 실시하여 추출액을 얻어도 된다. 이와 같은 잔류물의 재추출은 복수 회 실시해도 된다. 얻어진 복수의 추출액은 임의의 비율로 혼합하여 바닐라 추출액으로 할 수 있다.Further, the extract of the sediment after extraction may be further subjected to the same extraction operation as above 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.
또, 바닐라 추출액에는 당류를 첨가할 수도 있다. 사용하는 당류로는, 단당, 이당 또는 올리고당이 바람직하고, 리보오스, 자일로오스, 아라비노오스, 글루코오스, 프룩토오스, 람노오스, 락토오스, 말토오스, 수크로오스, 트레할로오스, 셀로비오스, 말토트리오스, 물엿 등을 예시할 수 있다. 당류의 첨가량으로는, 바닐라 추출액 1 질량부에 대해, 0.01 ∼ 2 질량부를 들 수 있다.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.
또, 바닐라 추출액에는 아미노산을 첨가할 수도 있다. 사용하는 아미노산으로는, 글리신, 알라닌, 발린, 트레오닌, 히스티딘, 리신, 글루타민, 글루타민산, 류신, 이소류신, 세린, 시스테인, 시스틴, 아르기닌, 아스파르트산, 프롤린 등을 예시할 수 있다. 아미노산의 첨가량으로는, 바닐라 추출액 1 질량부에 대해, 0.001 ∼ 1 질량부를 들 수 있다.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.
또, 바닐라콩의 추출시 및/또는 추출 후의 바닐라 추출액에 대해, 효소 처리를 실시할 수도 있다. 효소 처리에 의해 다당류 등이 분해되어, 추출액의 점도가 저하되고, 이후에 기술하는 농축시에 있어서도 가열을 균일하게 실시할 수 있으며, 또 이후의 가열 반응의 효과도 높아져 바람직하다. 이 효소 처리에 사용할 수 있는 효소로는, 특별히 제한은 없으며, 예를 들어, 프로테아제, 리파아제, 당질 분해 효소 등을 예시할 수 있다. 특히 당질 분해 효소가 효과적이다. 당질 분해 효소의 구체예로는, 예를 들어, 아밀라아제, 글루코아밀라아제, 풀루라나아제, 셀룰라아제, 헤미셀룰라아제, 자일라나아제, 펙티나아제, 아라바나아제, 덱스트라나아제, 글루카나아제, 만나나아제, α-갈락토시다아제 등을 들 수 있다. 당질 분해 효소의 사용량은, 사용하는 효소의 종류나 바닐라콩 중의 다당류의 존재량에 의해 일률적으로는 말할 수 없지만, 대략 바닐라콩의 원료의 질량을 기준으로 하여 통상적으로 0.1 ∼ 1,000 U/g, 바람직하게는 1 ∼ 100 U/g 의 범위 내, 또는, 제제 중에 통상적으로 복수 종류의 효소가 함유되어 있어 활성 단위로는 나타내기 어려운 경우에는, 바닐라콩에 대해 통상적으로 0.01 ∼ 5 질량%, 바람직하게는 0.1 ∼ 2 질량% 의 범위 내를 예시할 수 있다.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.
효소 처리 조건으로는, 배치식, 니더에 의한 추출 등에 있어서, 바닐라콩의 추출시에 효소를 첨가하는 경우에는, 예를 들어, 바닐라콩 1 질량부당 물을 통상적으로 5 ∼ 50 질량부, 바람직하게는 10 ∼ 20 질량부 첨가하고, 60 ℃ ∼ 121 ℃ 에서 2 초 ∼ 20 분간 살균한 후에 냉각시킨 것에 대해, 효소를 첨가하고, 20 ℃ ∼ 60 ℃ 에서 30 분 ∼ 24 시간 효소 처리를 실시한다. 효소 처리 후, 60 ℃ ∼ 121 ℃ 에서 2 초 ∼ 20 분간 가열하여 효소를 실활시킨 후에 냉각시키고, 고액 분리, 여과함으로써, 효소 처리된 바닐라 추출액을 얻을 수 있다. 또, 바닐라콩의 추출 후의 추출액에 대해 효소를 첨가하고, 동일한 조건에서 효소 반응을 실시할 수도 있다.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.
이와 같이 하여 얻어진 바닐라 추출액을 pH 5 ∼ pH 12 로 조정한 후, 가열 처리하는 점이 본 발명의 특징 중 하나이다. 바닐라 추출액은, 일반적으로 pH 를 조정하지 않는 경우, pH 4.3 ∼ pH 4.9 정도의 범위이지만, 바닐라 추출액을 pH 5 ∼ pH 12 로 조정한 후, 가열 처리함으로써, 이른바 메일라드 반응의 소재가 되는 당이나 아미노산 외에 바닐라 추출액 특유의 성분 (수용성 식물 섬유, 폴리페놀류, 무기질 등) 이 복잡하게 반응하여, 향기ㆍ향미 증강 성분이 생성되는 것으로 생각된다.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.
그 때, pH 조정제를 첨가하여 조제하는 바닐라 추출액의 pH 는, 하한값으로는, 통상적으로 pH 5.0 이상, 바람직하게는 pH 6.0 이상, 보다 바람직하게는 pH 6.4 이상, 더욱 바람직하게는 pH 6.8 이상, 특히 바람직하게는 pH 7.2 이상, 가장 바람직하게는 pH 7.6 이상이고, 상한값으로는, 통상적으로 pH 12.0 이하, 바람직하게는 pH 11.0 이하, 보다 바람직하게는 pH 10.0 이하, 더욱 바람직하게는 pH 9.5 이하, 특히 바람직하게는 pH 9.0 이하, 가장 바람직하게는 pH 8.5 이하이다. pH 의 범위로는, 이들 상한값과 하한값을 임의로 조합할 수 있다. 이와 같이 pH 를 조정하여 가열 처리함으로써 당의 분해를 촉진시켜, 향미 개선제로서의 목적을 달성할 수 있어 바람직하다. 이러한 pH 조정제로는, 예를 들어, 수산화나트륨, 수산화칼륨 등을 예시할 수 있다.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.
이어서, 바닐라 추출액을 가열 반응에 제공한다. 바닐라 추출액의 가열 처리에 있어서의 반응 온도로는, 하한값으로는, 통상적으로 100 ℃ 이상, 바람직하게는 110 ℃ 이상, 보다 바람직하게는 120 ℃ 이상, 더욱 바람직하게는 130 ℃ 이상이고, 또 상한값으로는, 통상적으로 180 ℃ 이하, 바람직하게는 170 ℃ 이하, 보다 바람직하게는 150 ℃ 이하, 더욱 바람직하게는 140 ℃ 이하이다. 가열 온도의 범위로는 이들 상한값과 하한값을 임의로 조합할 수 있다. 온도가 지나치게 낮은 경우에는, 가열 반응이 잘 진행되지 않아, 향미 개선제로서의 효과가 나오기 어렵다. 온도가 지나치게 높은 경우에는, 가열에 의한 변화가 지나치게 커서, 향미 개선제로서의 목적을 달성할 수 없다. 또, 가열 처리에 있어서의 가열 시간으로는, 반응에 필요한 시간을 확보할 필요가 있기 때문에, 하한값으로는, 통상적으로 10 분 이상, 바람직하게는 20 분 이상, 보다 바람직하게는 3 시간 이상이고, 또 상한값으로는, 통상적으로 10 시간 이하, 바람직하게는 6 시간 이하, 보다 바람직하게는 4 시간 이하이다. 가열 시간의 범위로는, 이들 상한값과 하한값을 임의로 조합할 수 있다. 가열 시간이 지나치게 짧은 경우에는, 반응이 충분히 진행되지 않아, 향미 개선제로서의 효과가 나오기 어렵다. 또, 가열 시간이 지나치게 긴 경우에는, 가열에 의한 변화가 지나치게 커서, 향미 개선제로서의 목적을 달성할 수 없다.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.
본 발명에 있어서, 가열 처리에는, 밀폐계로 내용물을 가열 교반할 수 있는 오토클레이브를 사용하는 것이 바람직하다. 오토클레이브의 조작으로는, 내용물로서 상기 소정의 pH 범위로 조정한 식품 소재의 추출액을 주입한 후, 용기를 밀폐로 하고, 원하는 바에 따라 용기의 헤드 스페이스를 불활성 가스에 의해 치환하거나, 또는 추출액에 불활성 가스를 불어넣는 방법에 의해, 탈산소 조건하에 가열 처리를 실시하고, 냉각 후, 가마 내로부터 가열 처리물을 회수한다. 회수물에 침전물이 생겼을 때에는, 여과나 원심 분리 등의 처리에 의해 침전물을 제거할 수도 있다.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.
가마 내로부터 회수된 가열 처리물은 이대로 향미 개선제로서 사용할 수도 있지만, 원하는 바에 따라, 추가로 농축, 혹은, 덱스트린, 화공 전분, 사이클로덱스트린, 아라비아 검 등의 부형제를 첨가하여 페이스트상으로 할 수 있고, 또한 분무 건조, 진공 건조, 동결 건조 등의 건조에 의해 분말상의 향미 개선제 조성물로서 사용할 수도 있다.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.
상기와 같이 하여 얻어지는 향미 개선제 또는 향미 개선제 조성물은, 또한 플레이버, 효소 처리 엑기스, 용매 추출 엑기스 등에서 선택되는 향기 부여제를 조합한 향미 부여제 조성물로 할 수도 있다.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.
이렇게 하여 얻어진 바닐라 향미 개선제 혹은 바닐라 향미 개선제 조성물은, 대응하는 음식품에 0.1 ppm ∼ 1 % 정도 첨가함으로써, 그 음식품에 숙성감, 정미감 등이 대폭 증강된, 균형을 이룬 바닐라 향미를 부여할 수 있으며, 게다가 간편하고 저렴하게 조제할 수 있다. 여기에서, 숙성감이란, 바닐라 엑기스를 장기간 숙성시켰을 때에 강화되는 양주향ㆍ건조 과실향 등을 중심으로 한 톱 노트의 향이 좋은 향기인 것을 가리키며, 마치 장기간에 걸쳐 숙성된 것과 같이 깊은 맛이라고 느끼게 하는 감각이다. 또, 정미감이란, 함수 에탄올 등으로 추출 후에 농축하여 역가를 높인 바닐라올레오레진과 같이, 미들 노트ㆍ래스트 노트의 발사믹감ㆍ캐러멜감이 있는 향기에 감미 등의 정미도 포함한 향미 전체적으로 강도를 가져온 것 같은 감각이다. 또, 밸런스란 바닐라의 향기 및 정미의 밸런스를 의미하며, 상기 서술한 숙성감을 중심으로 한 톱 노트의 향기와, 상기 서술한 정미감과 같은 미들 ∼ 래스트 노트 및 감미 등을 포함한 정미에 대해서도 전체적인 향기ㆍ정미의 역가의 밸런스가 잡혀 양호하게 조화를 이룬 감각을 가리킨다.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.
본 발명에 의해 얻어지는 가열 처리 바닐라 엑기스가 첨가되는 음식품으로는, 예를 들어, 페트병, 캔, 병 또는 종이 용기에 충전된 우유, 가공유, 커피 우유, 락트산균 음료 등의 유음료류 ; 아이스크림, 소프트 아이스크림, 아이스 밀크, 락토 아이스, 빙과 또는 셔벗 등의 빙과 ; 푸딩, 젤리, 데일리 디저트 등의 디저트류 ; 요구르트, 치즈 등의 유제품 ; 캐러멜, 캔디, 비스킷, 쿠키, 초콜릿, 파이, 정과 (錠菓), 크래커, 케이크, 크림 내포 과자 등의 양과자류 ; 페트병, 캔, 병 또는 종이 용기에 충전된 코코아 음료, 초콜릿 드링크 등의 음료류, 밀크티 등의 차음료, 무당 커피, 가당 커피, 밀크 커피, 카페오레, 캐러멜 커피 등의 커피계 음료 ; 페트병, 캔, 병 또는 종이 용기에 충전된 추하이, 칵테일 드링크, 발포주, 과실주, 약미주, 리큐어 등의 알코올 음료류 등을 예시할 수 있다.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.
이하, 본 발명을 실시예 및 비교예에 의해 더욱 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples.
실시예Example
(실시예 1) 함수 에탄올 추출 바닐라 추출액에 당을 첨가하여 가열한 것 (농축하지 않는 타입, 효소 반응 없음)(Example 1) Functional ethanol extraction A vanilla extract was heated with addition of sugar (no condensation type, no enzyme reaction)
(1) 조제 방법(1) Preparation method
연수 2000 g 과 95 % 에탄올 2000 g 을 혼합하고, 바닐라콩 (마다가스카르산, 10 ㎜ 단축 세단품) 500 g 을 투입하고, 80 ℃ 에서 6 시간 칼럼 순환 추출하고, 30 ℃ 까지 냉각시켰다. No.2 여과지 (ADVANTEC 사 제조, 보류 입자 직경 5 μ, 30 ㎝) 에 셀룰로오스 파우더 300 g 을 프리코트한 누체를 사용하여 일정 압력으로 흡인 여과 (감압도 13.33 KPa) 를 실시하여, 청징한 바닐라 추출액 3750 g 을 얻었다 (비교품 1 : pH 4.7).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).
바닐라 추출액 (비교품 1) 300 g 을 1 ℓ 오토클레이브에 주입하고, 설탕 혼합 과당 포도당 액당 300 g (바닐라 추출액과 동일 중량) 을 첨가하여 밀폐시킨 후, 교반하면서 가열하고, 140 (±2) ℃ 에서 2 시간 가열하였다. 30 ℃ 까지 냉각 후, 내용물을 취출하고, 100 메시 사란으로 여과하여 가열 처리물을 얻었다 (비교품 2).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).
바닐라 추출액 (비교품 1) 300 g 에 설탕 혼합 과당 포도당 액당 300 g (바닐라 추출액과 동일 중량) 을 첨가하고, 30 % 수산화나트륨 수용액으로 pH 7.0 으로 조정하고, 1 ℓ 오토클레이브에 주입하여 밀폐시킨 후, 교반하면서 가열하고, 140 (±2) ℃ 에서 2 시간 가열하였다. 30 ℃ 까지 냉각 후, 내용물을 취출하고, 100 메시 사란으로 여과하여 가열 처리물을 얻었다 (본 발명품 1).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) 관능 평가(2) Sensory evaluation
다음으로, 하기 처방 (표 1) 에 따라, 유지방 약 10 질량% 의 아이스크림 생지 (生地) 를 조제하였다. 이어서, 이 아이스크림 생지에, 본 발명품 1, 비교품 1 및 비교품 2 를 각각 표 2 에 나타내는 농도 첨가하고, 통상적인 방법에 따라 바닐라 아이스크림을 조제하였다.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.
이들 바닐라 아이스크림에 대하여, 잘 훈련된 10 명의 패널리스트에 의해 관능 평가를 실시하였다. 평가 기준은, 바닐라의 숙성감, 정미감에 대해서는 각각, 느껴지지 않는다 : 0 점, 분명히 약하다 : 2 점, 약간 약하다 : 4 점, 보통 : 6 점, 약간 강하다 : 8 점, 분명히 강하다 : 10 점, 또 밸런스에 대해서는, 나쁘다 : 2 점, 약간 나쁘다 : 4 점, 보통 : 6 점, 약간 양호하다 : 8 점, 양호하다 : 10 점으로 하였다. 그 평균점 및 평균적인 코멘트를 표 2 에 나타낸다. 또한, 바닐라의 숙성감이란, 상기와 같이, 바닐라 엑기스를 장기간 숙성시켰을 때에 강화되는 양주향ㆍ건조 과실향 등을 중심으로 한 톱 노트의 향이 좋은 향기를 가리키며, 마치 장기간에 걸쳐 숙성된 것과 같이 깊은 맛이라고 느끼게 하는 감각이다. 또, 바닐라의 정미감이란, 함수 에탄올 등으로 추출 후에 농축시켜 역가를 높인 바닐라올레오레진과 같이, 미들 노트ㆍ래스트 노트의 발사믹감ㆍ캐러멜감이 있는 향기에 감미 등의 정미도 포함한 향미 전체적으로 강도를 가져온 것 같은 감각이다. 또, 밸런스란 바닐라의 향기 및 정미의 밸런스를 의미하며, 감미 외에 전술한 숙성감ㆍ정미감 등의 전체적인 역가의 밸런스가 잡혀 양호하게 조화를 이룬 감각을 의미한다.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.
표 2 에 나타낸 바와 같이, 함수 에탄올 추출하고, 미가열의 바닐라 추출액인 비교품 1 을 아이스크림에 0.1 % 첨가해도 효과는 거의 확인되지 않았지만, 비교품 1 에 당을 첨가하여 140 ℃ 에서 가열한 비교품 2 를 0.1 % 첨가한 아이스크림은, 바닐라의 숙성감, 정미감이 어느 정도 느껴져, 첨가 효과가 확인되었다. 이에 반해, 비교품 1 의 pH 를 7.0 으로 조정하고 나서 당을 첨가하여 140 ℃ 에서 가열한 본 발명품 1 을 0.1 % 첨가한 아이스크림에서는, 바닐라의 숙성감과 정미감이 현격히 강하게 느껴지고, 전체적으로도 밸런스가 잡힌 향기ㆍ정미를 가져 매우 양호하다는 평가였다.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.
또, 비교품 1 및 비교품 2 에 대해서는 첨가량을 0.2 % 로 늘린 아이스크림에 대해서도 평가하였다. 그 결과, 첨가량을 늘리면, 바닐라의 숙성감ㆍ정미감은 증가하는 것이 확인되었지만, 본 발명품 1 을 0.1 % 첨가한 경우보다 낮은 평가였다.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.
이상의 결과로부터, pH 를 7.0 으로 높이고 나서 가열하는 것은, 바닐라 엑기스의 숙성감 및 정미감의 증강에 현저히 양호한 효과를 가져오는 것이 확인되었다.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.
(실시예 2) pH 의 검토(Example 2) Examination of pH
본 발명품 1 에 있어서, 바닐라 추출액 (비교품 1) 300 g 에 설탕 혼합 과당 포도당 액당 300 g (바닐라 추출액과 동일 중량) 을 첨가하고 나서 30 % 수산화나트륨 수용액으로 조제할 때의 pH 를 표 3 의 값으로 하고, 1 ℓ 오토클레이브에 주입하여 밀폐시킨 후, 교반하면서 가열하고, 140 (±2) ℃ 에서 2 시간 가열하였다. 30 ℃ 까지 냉각 후, 내용물을 취출하고, 100 메시 사란으로 여과하여 가열 처리물을 얻었다 (본 발명품 2 ∼ 4).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).
각각의 가열품을 실시예 1 과 동일한 처방 (표 1) 의 아이스크림에 첨가하고, 잘 훈련된 10 명의 패널리스트에 의해 관능 평가를 실시하였다. 평가 기준은, 실시예 1 과 동일하게 실시하였다.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.
그 결과를 표 3 에 나타낸다.The results are shown in Table 3.
표 3 에 나타낸 바와 같이, 수산화나트륨 수용액을 첨가하여 pH 를 높이고 나서 가열한 본 발명품 1 ∼ 4 는, 모두 바닐라의 숙성감ㆍ정미감이 강하게 느껴지고, 전체적인 밸런스도 양호하다는 평가이며, pH 를 조정하지 않은 채로 가열한 비교품 2 보다 아이스크림에 첨가했을 때의 효과가 컸다. pH 의 차이에 의해, 약간 타입이 상이하고, pH 9 부근에서는 단 느낌이 강하고, pH 11 부근에서는 고소함이 느껴졌다. 밸런스의 점에서는 pH 7 부근이 가장 양호하였다.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.
(실시예 3) 효소 처리 후에 농축한 바닐라 추출액을 가열한 것(Example 3) The vanilla extract concentrated after the enzyme treatment was heated
(1) 조제 방법(1) Preparation method
이온 교환수 15 Kg 에 동결 분쇄한 바닐라콩 (마다가스카르산) 3 Kg 을 투입하였다. 이것에, 셀룰라아제 T 「아마노」4 (아마노 엔자임사 제조의 셀룰라아제) 15 g (대 (對) 바닐라콩 0.5 %) 및 펙티나아제 G 「아마노」(아마노 엔자임사 제조의 펙티나아제) 15 g (대 바닐라콩 0.5 %) 을 첨가하고, 45 ℃ 에서 3 시간 교반하여 효소 처리를 실시하였다. 효소 처리 후, 90 ℃ 가 될 때까지 가열하여 효소를 실활시키고, 거기에 95 % 에탄올 15 Kg 을 첨가하고, 62 ℃ 에서 3 시간 교반 추출하였다. 30 ℃ 까지 냉각시키고, No.2 여과지 (ADVANTEC 사 제조, 보류 입자 직경 5 μ, 30 ㎝) 에 셀룰로오스 파우더 350 g 을 프리코트한 누체를 사용하여 일정 압력으로 흡인 여과 (감압도 13.33 KPa) 를 실시하여, 청징한 추출액 30.21 Kg 을 얻었다. 이 추출액에 840 g 의 글리세린을 첨가한 후, 감압 농축을 실시하여, 농축액 1680 g 을 얻었다 (비교품 3 : pH 4.3, 글리세린 농도 50.0 %).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%).
농축액 (비교품 3) 500 g 을 1 ℓ 오토클레이브에 주입하여 밀폐시킨 후, 교반하면서 가열하고, 130 (±2) ℃ 에서 4 시간 가열하였다. 30 ℃ 까지 냉각 후, 내용물을 취출하고, 100 메시 사란으로 여과하여 가열 처리물을 얻었다 (비교품 4).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).
또, 농축액 (비교품 3) 500 g 을 30 % 수산화나트륨 수용액으로 pH 7.0 으로 조정한 것을 1 ℓ 오토클레이브에 주입하여 밀폐시킨 후, 교반하면서 가열하고, 약 30 분에 걸쳐 승온시키고, 130 (±2) ℃ 에서 4 시간 가열하였다. 30 ℃ 까지 냉각 후, 내용물을 취출하고, 100 메시 사란으로 여과하여 가열 처리물을 얻었다 (본 발명품 5).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) 관능 평가(2) Sensory evaluation
실시예 1 과 동일한 처방 (표 1) 에 따라, 유지방 약 10 질량% 의 아이스크림 생지를 조제하였다. 이어서, 이 아이스크림 생지에, 본 발명품 5, 비교품 3 및 비교품 4 를 각각 100 ppm 첨가하고, 통상적인 방법에 따라 바닐라 아이스크림을 조제하였다.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.
이 바닐라 아이스크림에 대하여, 잘 훈련된 10 명의 패널리스트에 의해 관능 평가를 실시하였다. 평가 기준은, 실시예 1 과 동일하게 실시하였다. 그 결과를 표 4 에 나타낸다.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.
표 4 에 나타낸 바와 같이, 미가열의 바닐라 추출액인 비교품 3 을 아이스크림에 100 ppm 첨가해도 효과는 거의 확인되지 않았지만, 바닐라 추출액을 130 ℃ 에서 가열한 비교품 4 를 100 ppm 첨가한 아이스크림은, 바닐라의 숙성감, 정미감이 어느 정도 느껴져, 첨가 효과가 확인되었다. 그에 반해, pH 를 7.0 으로 조정하고 나서 130 ℃ 에서 가열한 본 발명품 5 를 100 ppm 첨가한 아이스크림에서는, 바닐라의 숙성감과 정미감이 매우 강하게 느껴지고, 전체적으로도 밸런스가 잡힌 향기ㆍ정미를 가져 매우 양호하다는 평가였다.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.
(실시예 4) 효소 처리한 함수 에탄올 추출 바닐라 추출액에, 당을 첨가하여 가열한 것 (농축하지 않는 타입)(Example 4) Extraction of hydrolyzate obtained by enzymatic treatment The product was heated by adding sugar to a vanilla extract (non-concentrated type)
(1) 조제 방법(1) Preparation method
이온 교환수 4000 g 에 동결 분쇄한 바닐라콩 (마다가스카르산) 1000 g 을 투입하고, 95 ℃ 에서 30 분간 가열 살균하고, 45 ℃ 까지 냉각시켰다. 이것에, 셀룰라아제 T 「아마노」4 (아마노 엔자임사 제조의 셀룰라아제) 5 g (대 바닐라콩 0.5 %) 및 펙티나아제 G 「아마노」(아마노 엔자임사 제조의 펙티나아제) 5 g (대 바닐라콩 0.5 %) 을 첨가하고, 45 ℃ 에서 3 시간 효소 처리를 실시하였다. 3 시간 경과 후, 95 % 에탄올 4000 g 을 첨가하고, 80 ℃ 에서 추가로 3 시간 교반하고, 추출을 실시하였다. 30 ℃ 까지 냉각시키고, No.2 여과지 (ADVANTEC 사 제조, 보류 입자 직경 5 μ, 20 ㎝) 에 셀룰로오스 파우더 150 g 을 프리코트한 누체를 사용하여 일정 압력으로 흡인 여과 (감압도 13.33 KPa) 를 실시하여, 청징한 추출액 7749 g 을 얻었다 (비교품 5 : pH 4.3).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).
바닐라 추출액 (비교품 5) 400 g 을 1 ℓ 오토클레이브에 주입하고, 글루코오스 200 g (대 추출액 50 %) 을 첨가하여 밀폐시킨 후, 교반하면서 가열하고, 150 (±2) ℃ 에서 1 시간 가열하였다. 30 ℃ 까지 냉각 후, 내용물을 취출하고, 100 메시 사란으로 여과하여 가열 처리물을 얻었다 (비교품 6).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).
또, 바닐라 추출액 (비교품 5) 400 g 을 30 % 수산화나트륨 수용액으로 pH 7.0 으로 조정한 후에 1 ℓ 오토클레이브에 주입하고, 글루코오스 200 g (대 농축액 50 %) 을 첨가하여 밀폐시킨 후, 교반하면서 가열하고, 약 30 분에 걸쳐 승온시키고, 150 (±2) ℃ 에서 1 시간 가열하였다. 30 ℃ 까지 냉각 후, 내용물을 취출하고, 100 메시 사란으로 여과하여 가열 처리물을 얻었다 (본 발명품 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 solution) was added and sealed, 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) 관능 평가(2) Sensory evaluation
실시예 1 과 동일한 처방 (표 1) 에 따라, 유지방 약 10 질량% 의 아이스크림 생지를 조제하였다. 이어서, 이 아이스크림 생지에, 본 발명품 6, 비교품 5 및 비교품 6 을 각각 0.1 % 첨가하고, 통상적인 방법에 따라 바닐라 아이스크림을 조제하였다.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.
이 바닐라 아이스크림에 대하여, 잘 훈련된 10 명의 패널리스트에 의해 관능 평가를 실시하였다. 평가 기준은, 실시예 1 과 동일하게 실시하였다. 그 결과를 표 5 에 나타낸다.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.
표 5 에 나타낸 바와 같이, 바닐라콩의 함수 에탄올 추출액의 미가열품인 비교품 5 를 아이스크림에 0.1 % 첨가해도 효과는 거의 보이지 않았지만, 바닐라 추출액에 당을 첨가한 후 150 ℃ 에서 가열한 비교품 6 을 0.1 % 첨가한 아이스크림은, 바닐라의 숙성감, 정미감이 어느 정도 느껴져, 첨가 효과가 확인되었다. 그에 반해, pH 를 7.0 으로 조정하고 나서 당을 첨가하여 150 ℃ 에서 가열한 본 발명품 6 을 0.1 % 첨가한 아이스크림에서는, 바닐라의 숙성감과 정미감이 매우 강하게 느껴지고, 전체적으로도 밸런스가 잡힌 향기ㆍ정미를 가져 매우 양호하다는 평가였다.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)
바닐라 추출액이 물 및 알코올을 함유하는 것인 가열 처리 바닐라 엑기스의 제조 방법.The method according to claim 1,
Wherein the vanilla extract contains water and an alcohol.
알코올이 에탄올, 프로필렌글리콜 및 글리세린으로 이루어지는 군에서 선택되는 1 종 또는 2 종 이상인 가열 처리 바닐라 엑기스의 제조 방법.3. The method of claim 2,
Wherein the alcohol is at least one selected from the group consisting of ethanol, propylene glycol and glycerin.
바닐라 추출액이, 바닐라콩의 물 및 알코올의 혼합 용매에 의한 추출액 또는 그 농축액인 가열 처리 바닐라 엑기스의 제조 방법.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.
바닐라 추출액이, 당류가 첨가된 것인 가열 처리 바닐라 엑기스의 제조 방법.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.
당류가 단당, 이당 및 올리고당으로 이루어지는 군에서 선택되는 1 종 또는 2 종 이상인 가열 처리 바닐라 엑기스의 제조 방법.6. The method of claim 5,
Wherein the saccharide is at least one selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.
바닐라 추출액이, 아미노산이 첨가된 것인 가열 처리 바닐라 엑기스의 제조 방법.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.
바닐라 추출액이 효소 처리된 것인 가열 처리 바닐라 엑기스의 제조 방법.4. The method according to any one of claims 1 to 3,
Wherein the vanilla extract is enzymatically treated.
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JPS4921460A (en) | 1972-06-19 | 1974-02-25 | ||
JP2627804B2 (en) | 1989-05-31 | 1997-07-09 | 長谷川香料株式会社 | Sustained vanilla milk flavor composition |
JP2922687B2 (en) | 1991-10-03 | 1999-07-26 | 長谷川香料株式会社 | How to ripen vanilla beans |
JP3342235B2 (en) | 1995-05-15 | 2002-11-05 | 長谷川香料株式会社 | Production method of water-soluble extract of animals and plants |
JP3342234B2 (en) | 1995-05-15 | 2002-11-05 | 長谷川香料株式会社 | How to make vanilla extract |
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TWI610629B (en) | 2018-01-11 |
JP2017063753A (en) | 2017-04-06 |
KR101891885B1 (en) | 2018-08-24 |
JP6198282B2 (en) | 2017-09-20 |
KR20180021040A (en) | 2018-02-28 |
CN107006853A (en) | 2017-08-04 |
TW201713221A (en) | 2017-04-16 |
CN107006853B (en) | 2019-04-12 |
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