Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof

Definitions

• the present invention relates to a method for producing aged vanilla beans.
• vanilla is a plant of the orchid family native to Central and South America.
• Harvested vanilla seed pods vanilla beans
• vanilla beans Traditional curing of vanilla beans involves heating (boiling) raw vanilla beans in hot water at about 65°C for about 3 minutes, wrapping the boiled vanilla beans in a blanket to steam, and then drying them in the sun and shade to reduce the moisture content to about 18-38% by weight.
• Vanillin is known to be one of the aromatic components unique to aged vanilla beans. Vanillin is produced when glucovanillin contained in raw vanilla beans is hydrolyzed by the action of ⁇ -glucosidase. In traditional curing, the vanilla beans are boiled, destroying their tissue, creating conditions that make it easier for ⁇ -glucosidase to act, which is thought to promote the production of vanillin.
• Non-Patent Document 1 describes a method of high-pressure treatment using high hydrostatic pressure (HHP) instead of heating in hot water, with the aim of shortening the time required for conventional vanilla bean curing, including hot water heating.
• HHP high hydrostatic pressure
• Non-Patent Document 1 describes the conditions for high-pressure treatment as a temperature of 7°C, a pressure of 50 to 600 MPa, and a treatment time of 5 minutes.
• Non-Patent Document 1 describes that after high-pressure treatment of raw vanilla beans, 20 cycles of a sweating process at 45°C and a relative humidity of over 90% and a drying process at 50°C and a relative humidity of 60% with light irradiation were performed in one day, and then conditioning was performed in a cellophane bag at 25°C and a relative humidity of 50% for 30 days to complete the curing.
• Non-Patent Document 1 suggests that high-pressure treatment using HHP may increase vanillin yield and shorten the time required for curing.
• Non-Patent Document 2 describes how citrus juice can be sterilized without losing its fresh aroma by high-pressure processing instead of heat sterilization.
• Non-Patent Document 3 describes how gamma-aminobutyric acid accumulates in brown rice that has been soaked in water after high-pressure processing.
• vanilla beans Traditional methods for aging vanilla beans require a long time and have issues such as mold growth during the aging process.
• the present invention aims to provide a method for producing aged vanilla beans that can reduce the time required and inhibit the growth of mold compared to traditional methods, and to provide aged vanilla beans obtained by this method.
• the inventors have discovered the following invention as a means to solve the above problems.
• a method for producing aged vanilla beans comprising the steps of: A high pressure treatment step of high pressure treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; The method further comprises, after said high pressure treatment step, a drying step of drying said high pressure treated vanilla beans.
• the temperature is 30° C. or higher, The pressure is 50 MPa or more, The time is 50 minutes or more.
• drying step includes drying the high-pressure treated vanilla beans under conditions including a temperature of 30°C or higher.
• drying step includes drying the high-pressure treated vanilla beans without removing moisture that has seeped out to the surface.
• the temperature is 30° C. or higher, The pressure is 50 MPa or more, The time is 50 minutes or more.
• the drying step includes drying the high-pressure treated vanilla beans under conditions including a temperature of 30° C. or higher after the high-pressure treatment step.
• the aged vanilla beans disclosed in this specification have low mold counts and are less likely to develop mold during distribution.
• FIG. 1 shows photographs of vanilla beans in test groups 17 to 21 of Experiment 3, 20 days after harvest and immediately before the second high pressure treatment.
• FIG. 2 shows photographs of vanilla beans in test groups 24 to 28 in Experiment 3, 20 days after harvest and immediately before the second high pressure treatment.
• FIG. 3 shows photographs of vanilla beans in test groups 31 to 35 in Experiment 3, 20 days after harvest and immediately before the second high-pressure treatment.
• FIG. 4 shows photographs of vanilla beans in test groups 36 to 40 in Experiment 3, 20 days after harvest and immediately before the second high-pressure treatment.
• FIG. 5 shows photographs of vanilla beans in test groups 41 to 45 in Experiment 4, 20 days after harvest and immediately before the third high pressure treatment.
• FIG. 6 shows a photograph of vanilla beans in test groups 46 to 50 in Experiment 4, 20 days after harvest and immediately before the third high pressure treatment.
• FIG. 7 shows photographs of vanilla beans in test groups 51 to 54 in Experiment 4, 20 days after harvest and immediately before the third high pressure treatment.
• the upper part of Figure 8 is a photograph of vanilla beans from test area 61 (7°C, 100 MPa, 90 minutes) in Experiment 6, and the lower part of Figure 8 is a photograph of vanilla beans from test area 62 (20°C, 100 MPa, 90 minutes) after a single high-pressure treatment and storage at 40°C for 12 days.
• the upper part of Figure 9 is a photograph of vanilla beans from test area 63 (40°C, 5 MPa, 90 minutes) in Experiment 6, and the lower part of Figure 9 is a photograph of vanilla beans from test area 64 (40°C, 30 MPa, 90 minutes) after a single high-pressure treatment and storage at 40°C for 12 days.
• the upper part of Figure 10 is a photograph of vanilla beans from test area 65 (40°C, 100 MPa, 3 minutes) in Experiment 6, and the lower part of Figure 10 is a photograph of vanilla beans from test area 66 (40°C, 100 MPa, 30 minutes) after a single high-pressure treatment and storage at 40°C for 12 days.
• vanilla Beans There are known varieties of vanilla, such as Bourbon (Vanilla planifolia) and Tahiti (Vanilla tahitensis). In this specification, the variety of vanilla is not particularly limited. In this specification, vanilla beans refer to vanilla seed pods.
• cured vanilla beans refer to vanilla beans that have been dried and have an increased content of aromatic components such as vanillin, and can be used as a food ingredient to impart a sweet aroma, or as a material for extracting vanilla essence.
• the method for producing matured vanilla beans disclosed herein comprises the steps of: A high pressure treatment step of high pressure treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; The method is characterized in that it includes a drying step of drying the high-pressure treated vanilla beans after the high-pressure treatment step.
• This method allows matured vanilla beans to be produced in a shorter time than traditional methods that involve heat treatment in hot water. Furthermore, matured vanilla beans produced by this method are mold-killed or mold-static, making them suitable for long-term distribution.
• High-pressure treatment process As an apparatus used in the high-pressure treatment process, there is a high-pressure treatment apparatus that uses water as a pressure transmission medium and utilizes hydrostatic pressure. In such an apparatus, the temperature during high-pressure treatment can be adjusted by adjusting the temperature of the water.
• vanilla beans to be subjected to the high-pressure treatment process using the high-pressure treatment device are preferably degassed and sealed in a flexible resin bag.
• the above effects can be achieved by setting the temperature of the high-pressure treatment process to 15°C or higher.
• the temperature of the high-pressure treatment process is preferably 20°C or higher, more preferably 25°C or higher, more preferably 30°C or higher, more preferably 15°C to 60°C, more preferably 20°C to 50°C, more preferably 25°C to 50°C, more preferably 30°C to 50°C.
• the above effects can be achieved by setting the pressure in the high-pressure treatment process to 10 MPa or more.
• the pressure in the high-pressure treatment process is preferably 30 MPa or more, more preferably 50 MPa or more, more preferably 10 MPa or more and 600 MPa or less, more preferably 30 MPa or more and 300 MPa or less, and more preferably 50 MPa or more and 200 MPa or less.
• the above effects can be achieved by setting the time for the high pressure treatment step to 5 minutes or more.
• the time for the high pressure treatment step is preferably 10 minutes or more, more preferably 50 minutes or more, more preferably 70 minutes or more, more preferably 5 minutes or more and 600 minutes or less, more preferably 10 minutes or more and 450 minutes or less, more preferably 50 minutes or more and 300 minutes or less, more preferably 70 minutes or more and 200 minutes or less.
• a single high-pressure treatment step is not limited to a continuous application of high pressure, and may include interrupting the application of high pressure one or more times along the way. However, interruptions here do not include subjecting the vanilla beans to other treatments such as drying.
• the duration of the high-pressure treatment step refers to the total time during which the vanilla beans are treated at a specified temperature and pressure, excluding the periods of interruption.
• the high-pressure treatment process include a temperature of 30°C or higher, a pressure of 50 MPa or higher, and a time of 50 minutes or longer, and it is particularly preferable that the temperature, pressure, and time are within the above ranges.
• the method for producing aged vanilla beans disclosed herein preferably further comprises a pre-storage step, prior to the high pressure treatment step, of storing the vanilla beans under conditions comprising a temperature of at least 20° C. and a time period of at least 24 hours.
• the ripening process is more likely to proceed than when the pre-storage process is not carried out, so matured vanilla beans can be obtained in a shorter time.
• the temperature in the pre-storage step is preferably 25°C or higher, more preferably 30°C or higher, even more preferably 35°C or higher, for example, 20°C to 60°C, more preferably 25°C to 50°C, even more preferably 30°C to 50°C, and particularly preferably 35°C to 50°C.
• the time for the pre-storage step is preferably 48 hours or more, more preferably 96 hours or more, even more preferably 24 hours to 21 days, even more preferably 48 hours to 14 days, and particularly preferably 96 hours to 14 days.
• the pre-storage step can be carried out by leaving raw vanilla beans after harvest at the above-mentioned predetermined temperature for a predetermined period of time.
• the vanilla beans may be kept at the predetermined temperature for a predetermined period of time in an open state in an air atmosphere, or may be kept at the predetermined temperature for a predetermined period of time in a sealed state in a container such as a flexible bag.
• a container such as a flexible bag.
• the inside of the container may or may not be degassed. It is preferable to start the pre-storage step within 20 days after the vanilla beans are harvested.
• the drying step is carried out until the moisture content of the vanilla beans is preferably from 25% by weight to 45% by weight, more preferably from 30% by weight to 40% by weight, and particularly preferably from 32% by weight to 38% by weight, to obtain aged vanilla beans.
• aromatic compounds including vanillin
• the drying step in the method for producing aged vanilla beans disclosed in this specification includes drying the high pressure treated vanilla beans under conditions including a temperature of, for example, 30°C or higher, preferably 35°C or higher, more preferably 30°C or higher and 60°C or lower, particularly preferably 35°C or higher and 50°C or lower.
• the drying step preferably includes leaving the vanilla beans after the high pressure treatment step in the open in an air atmosphere at a predetermined temperature.
• vanilla beans treated in the high-pressure treatment process have moisture seeping out onto their surfaces. This moisture is thought to contain aromatic components and enzymes involved in ripening. Furthermore, drying the moisture imparts a desirable luster to the surface of the ripened vanilla beans. For this reason, it is preferable that the drying process includes drying the high-pressure treated vanilla beans without removing the moisture that has seeped out onto the surface.
• the process for producing aged vanilla beans disclosed herein which comprises a high pressure treatment step and a drying step, particularly preferably comprises subjecting the vanilla beans to an additional high pressure treatment step during the drying step and then returning them to the drying step one or more times.
• the number of additional high pressure treatment steps is preferably one or more, more preferably two or more.
• the total time excluding interruptions due to the one or more additional high-pressure treatment steps should be within the above range.
• the time between multiple high-pressure treatment steps in the drying process is, for example, 12 hours or more and 10 days or less, preferably 3 days or more and 8 days or less.
• the method for producing aged vanilla beans disclosed herein may further include other steps such as packaging and microbial testing.
• the packaging process includes degassing and sealing the aged vanilla beans obtained through the high-pressure treatment process and the drying process in a flexible resin bag, or sealing the beans in a container with an atmosphere of an inert gas such as nitrogen, or air containing an oxygen scavenger or desiccant.
• an inert gas such as nitrogen, or air containing an oxygen scavenger or desiccant.
• Method for bacteriostatic or sterilizing vanilla beans includes: A high pressure treatment step of high pressure treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; The method is characterized in that it includes a drying step of drying the high-pressure treated vanilla beans after the high-pressure treatment step.
• This method kills or sterilizes mold, resulting in vanilla beans suitable for distribution.
• the bacteriostatic or pasteurizing method for vanilla beans disclosed herein may preferably include one or more steps selected from an additional high pressure treatment step and a pre-storage step. Preferred embodiments of these steps are the same as the preferred embodiments of the corresponding steps described with respect to the method for producing aged vanilla beans.
• Example 1 The harvested fresh vanilla beans were vacuum sealed in bags and stored in a refrigerator at 4°C for 15 days after harvest (the harvest date was counted as day 0, and the beans were then subjected to the following treatments. Three fresh vanilla beans were used for each treatment. Vanilla planifolia beans were used as vanilla beans in all experiments described herein.
• Treatment 1 The fruit was frozen and stored 15 days after harvest.
• Treatment 2a 15 days after harvest, vanilla beans that had been placed in bags and sealed with a vacuum were heat-treated in hot water at 65° C. for 90 seconds. After treatment, the beans were immediately frozen and stored.
• Treatment 2b After the same heat treatment as in Treatment 2a, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (up to 19 days after harvest), and then frozen.
• Treatment 2c After the same heat treatment as in Treatment 2a, the vanilla beans were stored in a sealed bag at 40° C. for 4 days (up to 19 days after harvest) and then frozen.
• Treatment 3a 15 days after harvest, vanilla beans sealed in bags were subjected to high-pressure treatment at 50 MPa for 5 minutes using cold isostatic pressure equipment Sr. CIP-M (Kobe Steel, Ltd.) with room temperature (20°C) water as the pressure transmission medium. After high-pressure treatment, the beans were immediately frozen and stored.
• Treatment 3b After the same high pressure treatment as in Treatment 3a, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (up to 19 days after harvest), and then frozen.
• Treatment 3c After the same high pressure treatment as in Treatment 3a, the vanilla beans were sealed in a bag and stored at 40°C for 4 days (up to 19 days after harvest) and then frozen.
• Treatment 4a 15 days after harvest, vanilla beans degassed and sealed in a bag were subjected to high-pressure treatment at 100 MPa for 5 minutes using the above-mentioned device with room temperature (20°C) water as the pressure transmission medium. After high-pressure treatment, the beans were immediately frozen and stored.
• Treatment 4b After the same high pressure treatment as in Treatment 4a, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (up to 19 days after harvest), and then frozen.
• Treatment 4c After the same high pressure treatment as in Treatment 4a, the vanilla beans were stored in a bag in an airtight and degassed state at 40° C. for 4 days (up to 19 days after harvest) and then frozen.
• Treatment 5a 15 days after harvest, vanilla beans degassed and sealed in a bag were subjected to high-pressure treatment at 100 MPa for 90 minutes using the above-mentioned device with water at 40° C. as the pressure transmission medium. After high-pressure treatment, the beans were immediately frozen and stored.
• Treatment 5b After the same high pressure treatment as in Treatment 5a, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (up to 19 days after harvest), and then frozen.
• Treatment 5c After the same high pressure treatment as in Treatment 5a, the vanilla beans were stored in a bag in an airtight degassed state at 40° C. for 4 days (up to 19 days after harvest) and then frozen.
• Treatment 6a 15 days after harvest, vanilla beans degassed and sealed in a bag were subjected to high-pressure treatment at 100 MPa for 90 minutes using the above-mentioned device with water at 40° C. as the pressure transmission medium, five times in succession for a total of 450 minutes. After high-pressure treatment, the beans were immediately frozen and stored.
• Treatment 6b After the same high pressure treatment as in Treatment 6a, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (up to 19 days after harvest), and then frozen.
• Treatment 6c After the same high pressure treatment as in Treatment 6a, the vanilla beans were stored in a bag in an airtight, degassed state at 40° C. for 4 days (up to 19 days after harvest) and then frozen.
• Treatment 7a 15 days after harvest, vanilla beans were placed on a tray and stored in an open state in an air atmosphere at 40° C. for 4 days (until 19 days after harvest), and then frozen.
• Treatment 7b From 15 days after harvest, vanilla beans were stored in a bag in a vacuum-sealed state at 40° C. for 4 days (until 19 days after harvest), and then frozen.
• vanilla beans total of three beans was measured for each treatment area immediately before treatment began.
• the weight of the vanilla beans (total of three) was measured after storage at 40°C in an open state and before freezing. The other treatments were performed on vanilla beans sealed in bags, so it was assumed that there was no weight change during the treatment.
• vanilla beans stored frozen in each treatment area were freeze-dried and their weight (total of three beans) was measured.
• the weight measurement results (total weight of three pieces from each treatment group) are shown in the table below.
• vanilla beans (3 beans/bag) that had been degassed and sealed in bags were subjected to a high-pressure treatment of 100 MPa for 90 minutes using the device described in Experiment 1, with 40° C. water as the pressure transmission medium.
• vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40° C. for 4 days (up to 20 days after harvest).
• vanilla beans after the first drying step were degassed and sealed in a bag, and subjected to the same high-pressure treatment as the first high-pressure treatment at 100 MPa, 40° C., and 90 minutes.
• vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40° C. for 4 days (up to 24 days after harvest).
• vanilla beans after the second drying step were degassed and sealed in a bag, and subjected to the same high-pressure treatment as the first high-pressure treatment at 100 MPa, 40° C., and 90 minutes.
• vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40° C. for 4 days (up to 28 days after harvest).
• vanilla beans after the third drying step were degassed and sealed in a bag, and then subjected to the same high-pressure treatment as the first high-pressure treatment at 100 MPa, 40° C., and 90 minutes.
• vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at room temperature (20° C.) for four days (up to 32 days after harvest).
• vanilla beans after the fourth drying step were degassed and sealed in a bag, and subjected to the same high-pressure treatment as the first high-pressure treatment at 100 MPa, 40° C., and 90 minutes.
• vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at room temperature (20° C.) for 4 days (up to 36 days after harvest).
• vanilla beans (3 beans/plot) were treated in six test plots under the same conditions.
• the weight of the vanilla beans was measured immediately before the first, second, third and fourth high pressure treatments, and at the end of the fifth drying stage (36 days after harvest).
• Raw vanilla beans have a moisture content of about 90% by weight, while aged vanilla beans generally have a moisture content of about 35% by weight. Assuming that the moisture content of raw vanilla beans immediately before the first high-pressure treatment was 90% by weight, the moisture content at each of the above points was calculated and is shown in the table below.
• D0 day 0
• D1 day after D0
• D2 day after D0
• D2 day after D0
• W1 week after D0
• test groups 17-21, 24-28, 31-40, see table below the raw vanilla beans harvested on D0 were stored in an open air atmosphere on trays until the first processing on D13.
• the storage temperatures during this period were set as follows:
• the storage temperature was 20°C from D0 to D1, and 4°C from D2 to D13.
• the storage temperature for D0 to D1 was 20°C
• the storage temperature for D2 to D13 was 30°C.
• the storage temperature for D0 to D1 was 20°C
• the storage temperature for D2 to D13 was 40°C.
• the storage temperature was 20°C from D0 to D1, and 20°C from D2 to D13.
• Boiling (Test Groups 17, 24, 31, and 36): Vanilla beans were vacuum-sealed in a bag and heat-treated in hot water at 65° C. for 90 seconds.
• High pressure 11 (test groups 18, 19, 25, 26, 32, 33, 37, and 38): Vanilla beans were degassed and sealed in a bag, and subjected to a high pressure treatment of 100 MPa for 90 minutes using the device described in Experiment 1, with 40° C. water as the pressure transmission medium.
• High pressure 12 (test groups 20, 21, 27, 28, 34, 35, 39, 40): Vanilla beans were degassed and sealed in a bag, and subjected to a high pressure treatment of 100 MPa for 10 minutes using the device described in Experiment 1, with 40°C water as the pressure transmission medium.
• vanilla bean samples that were subjected to boiling, high pressure 11 or high pressure 12 treatment on D13 were removed from the bag after treatment, placed on a tray, and stored in an open state in an air atmosphere at 40°C until D20 to dry.
• the vanilla bean samples that were subjected to high pressure treatment on D13 with high pressure 11 or high pressure 12 had moisture seeping out and adhering to their surfaces, but this was not wiped off and they were stored and dried at 40°C until D20.
• vanilla bean samples that were subjected to high pressure treatment at High Pressure 11 or High Pressure 12 on D20 were removed from the bag after treatment, placed on a tray, and stored in an open state in an air atmosphere at 40°C until D27.
• the vanilla bean samples after high pressure treatment on D20 had moisture seeping out and adhering to their surfaces, but this was not wiped off and they were stored and dried at 40°C until D27.
• the weight (total of three vanilla beans) was measured on D2, D13 (immediately after processing on D13), D20 (immediately after processing on D20), and D24 (storage at 40°C).
• vanilla beans were freeze-dried (FD) after freezing and the weight of the beans after FD (total of three beans) was measured.
• test groups 17-21, 24-28, and 31-40 are shown in the table below.
• Figure 1 shows a photograph of vanilla beans from test groups 17 to 21 immediately before treatment with D20. It was confirmed that the samples from test groups 18 to 21 that had been subjected to high pressure treatment were darker and more mature than the sample from test group 17 that had been boiled. It was also confirmed that the samples from test groups 18 and 19 that had been subjected to high pressure treatment at high pressure 11 (40°C, 100 MPa, 90 minutes) had almost no green areas and were more mature than the samples from test groups 20 and 21 that had been subjected to high pressure treatment at high pressure 12 (40°C, 100 MPa, 10 minutes) that had some green areas.
• high pressure 11 40°C, 100 MPa, 90 minutes
• Figure 2 shows a photograph of the vanilla beans of test groups 24-28 immediately before the D20 treatment.
• Test groups 24-28 (Figure 2) differ from test groups 17-21 ( Figure 1), which were stored at 4°C for the same period, in that the samples of test groups 24-28 were stored at 30°C before the D13 treatment.
• the samples of test groups 24, 27, and 28 have no green parts.
• the samples of test groups 25 and 26 are darker than the samples of test groups 18 and 19. These indicate that storing the samples at 30°C before the high-pressure treatment accelerated the maturation of the vanilla beans.
• Test groups 31-35 differ from test groups 17-21 ( Figure 1) stored at 4°C and test groups 24-28 ( Figure 2) stored at 30°C during the same period in that samples from test groups 31-35 ( Figure 3) were stored at 4°C prior to treatment on D13.
• the samples from test groups 31-35 ( Figure 3) were confirmed to be darker than the corresponding samples from test groups 24-28 ( Figure 2). This indicates that storing the samples at 40°C prior to high pressure treatment accelerated the maturation of the vanilla beans compared to storage at 30°C.
• Figure 4 shows a photograph of vanilla beans from test groups 36-40 immediately prior to treatment on D20.
• Test groups 36-40 ( Figure 4) differ from test groups 17-21 ( Figure 1), which were stored at 4°C for the same period, in that the samples were stored at 20°C prior to treatment on D13.
• the samples from test groups 36-40 ( Figure 4) were darker than the corresponding samples from test groups 17-21 ( Figure 1), confirming that ripening had been accelerated.
• test groups 42 and 44-54 used three vanilla beans per group, each measuring 18-22 cm in length.
• Test groups 41 and 43 used three vanilla beans per group, each measuring 15-17 cm in length.
• test groups 41 to 48 the storage temperature was 20°C on D0 to D6.
• test groups 49 to 54 the storage temperature was 20°C from D0 to D1, and 40°C from D2 to D6.
• High pressure 21 (test groups 41, 42, 49): Vanilla beans were degassed and sealed in a bag, and subjected to a high pressure treatment of 100 MPa for 90 minutes using water at 40° C. as the pressure transmission medium, using the device described in Experiment 1. After the high pressure treatment, the vanilla beans were removed from the bag and placed on a tray as is without removing the moisture that had seeped out onto the surface, and were subsequently stored in an open state.
• High pressure 22 (test groups 43, 44, and 50): Vanilla beans were degassed and sealed in a bag, and were subjected to the same high pressure treatment as in High Pressure 21 at 40° C. and 100 MPa for 90 minutes.
• High pressure 23 (test groups 45 and 51): Vanilla beans were degassed and sealed in a bag, and subjected to the same high pressure treatment at 40° C. and 100 MPa for 90 minutes as in High Pressure 21. After the high pressure treatment, the vanilla beans were placed on a tray while still sealed in the bag, and then stored.
• High pressure 24 (test groups 46, 52): Vanilla beans were degassed and sealed in a bag, and subjected to a high pressure treatment of 100 MPa for 10 minutes using water at 40° C. as the pressure transmission medium, using the device described in Experiment 1.
• High pressure 25 (test groups 47 and 53): Vanilla beans were degassed and sealed in a bag, and were subjected to the same high pressure treatment as in High Pressure 24 at 40°C and 100 MPa for 10 minutes. After the high pressure treatment, the vanilla beans were removed from the bag, and the moisture that had seeped out onto the surface was wiped off and removed, and then the beans were placed on a tray and stored in an open state.
• High pressure 26 (test groups 48 and 54): Vanilla beans were degassed and sealed in a bag, and subjected to the same high pressure treatment as in High Pressure 24 at 40° C. and 100 MPa for 10 minutes. After the high pressure treatment, the vanilla beans were placed on a tray while still sealed, and then stored.
• the sample after the first high pressure treatment on D6 was stored at 40°C from D6 to D13.
• the storage conditions for each sample were as described in High Pressure Treatments 21 to 26.
• each sample was subjected to a second high-pressure treatment under the same conditions as the first.
• the sample after the second high-pressure treatment on D13 was stored at 40°C from D13 to D20.
• the storage conditions for each sample were as described in High Pressure Treatments 21 to 26.
• each sample was subjected to a third high-pressure treatment under the same conditions as the first.
• the samples after the third high-pressure treatment on D20 were stored at 40°C from D20 to D27.
• the storage conditions for each sample were as described in High Pressure Treatments 21 to 26.
• each sample from test groups 41 to 51 was subjected to a fourth high-pressure treatment under the same conditions as the first treatment.
• Each sample from test groups 52 to 54 was frozen on D27 and stored frozen.
• the sample after the fourth high-pressure treatment on D27 was stored at 40°C from D27 to W8 (D56).
• the storage conditions for each sample were as described in High Pressure Treatments 21 to 26.
• the weight (total of three vanilla beans) was measured on D2, D6 (immediately after treatment on D6), D13 (immediately after treatment on D13), D20 (immediately after treatment on D20), D27 (immediately after treatment on D27), and W5 (D35) (stored at 40°C).
• test groups 41 to 54 The conditions and weight measurement results for test groups 41 to 54 are shown in the table below.
• Figure 6 shows a photograph of vanilla beans in test groups 46-50 immediately before treatment on D20.
• Figure 7 shows photographs of vanilla beans in test groups 51 to 54 immediately before treatment on D20.
• test groups 41, 42, 46, 49, and 52 had a glossier surface and a darker color than the corresponding samples that were dried after removing the moisture (test groups 43, 44, 47, 50, and 53).
• vanilla beans in bags that were stored at 40°C during the high-pressure treatment were not dried as much (see table above) and had no luster.
• test groups 41, 42, and 49 which were subjected to high pressure treatment condition 21 (40°C, 100 MPa, 90 minutes, moisture removed before storage), were found to have a darker color and a stronger shine than the samples in test groups 46 and 52, which were subjected to high pressure treatment condition 24 (40°C, 100 MPa, 10 minutes, moisture removed before storage).
• test groups 49-54 which were stored at 40°C before the first high-pressure treatment, were found to be darker and glossier than the samples in test groups 41-48, which were stored at 20°C for the same period and underwent the same high-pressure treatment conditions.
• the white mold fungus liquid was diluted with a phosphate buffer solution to a concentration of about 1 ⁇ 10 3 CFU/mL.
• the fungal liquid of Penicillium was diluted with a phosphate buffer to a concentration of about 1 ⁇ 10 3 CFU/mL.
• the bacterial solutions of white mold and blue mold were prepared from the above stock solutions immediately before the first high pressure treatment (or the culture test if high pressure treatment was not performed).
• the following four conditions of high-pressure treatment were set, which differed in temperature and time.
• the apparatus described in Experiment 1 was used, and water was used as the pressure transmission medium.
• the temperature of the high-pressure treatment refers to the temperature of the water, which is the pressure transmission medium.
• the bacterial liquid after the first high-pressure treatment was immediately used for the culture test described below.
• the bacterial solution after the first high-pressure treatment was stored at 20°C, and five days after the first high-pressure treatment, the second high-pressure treatment was performed under the same conditions as the first.
• the bacterial solution after the second high-pressure treatment was immediately used for the culture test.
• the bacterial liquid after the first high-pressure treatment was stored at 20°C, and five days after the first high-pressure treatment, the second high-pressure treatment was performed under the same conditions as the first treatment.
• the bacterial liquid after the second high-pressure treatment was stored at 20°C, and five days after the second high-pressure treatment, the third high-pressure treatment was performed under the same conditions as the first treatment.
• the bacterial liquid after the third high-pressure treatment was immediately used for the culture test.
• a bacterial solution that was not subjected to high pressure treatment was prepared and used in the culture test immediately after preparation.
• high-pressure treatment has a bactericidal effect against white and blue mold, and that this effect increases with increasing time, temperature, and number of treatments.
• vanilla beans were removed from the bags, placed on trays, and stored in an open air atmosphere at 40°C for 12 days (up to 19 days after harvest).
• Photographs of vanilla beans from each test plot after 12 days of storage at 40°C are shown in Figures 8 to 10.
• the six on the left are samples of vanilla beans harvested six months after pollination and treated under the conditions of that test plot, while the six on the right are samples of vanilla beans harvested nine months after pollination and treated under the conditions of that test plot.
• Figure 8 The top of Figure 8 is a photograph of vanilla beans from test plot 61 (7°C, 100 MPa, 90 minutes), and the bottom of Figure 8 is a photograph of vanilla beans from test plot 62 (20°C, 100 MPa, 90 minutes). Mold growth was noticeable in test plot 61, whereas mold growth was minimal in test plot 62. This tendency was evident in samples made from vanilla beans harvested six months after pollination.
• the top of Figure 9 is a photograph of vanilla beans from test plot 63 (40°C, 5 MPa, 90 minutes), and the bottom of Figure 9 is a photograph of vanilla beans from test plot 64 (40°C, 30 MPa, 90 minutes). While mold growth was noticeable in test plot 63, mold growth was minimal in test plot 64. Furthermore, in an experiment using vanilla beans harvested six months after pollination, the vanilla beans from test plot 63 had more green areas and were drying and ripening slower than those from test plot 64.

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