JP6198282B2 - Method for producing heat-treated vanilla extract - Google Patents

Description

  The present invention relates to a method for producing a heat-treated vanilla extract. More specifically, after adjusting the vanilla extract containing water and alcohol to pH 5 to pH 12, heat treatment is performed at 100 ° C. to 180 ° C. for 10 minutes to 10 hours, so that the aroma and flavor ripening feeling and taste are obtained. The present invention relates to a method for producing a heat-treated vanilla extract that can greatly enhance the feeling and express the flavor in a balanced manner from the top note to the last note.

  Vanilla extract is one kind of important extract that has been widely used for a long time as an aroma and flavor imparting agent for various foods and beverages such as Western confectionery and fruit wine. Natural vanilla extract is supplied to the market in the form of vanilla extract obtained by extracting vanilla beans with an organic solvent such as hydrous ethanol. The most widely distributed vanilla extract is obtained as a water-soluble extract by extracting shredded vanilla beans with about 20% by mass to about 95% by mass aqueous ethanol. It is a thing.

  However, the vanilla extract obtained as described above has an unpleasant odor unique to the vanilla extract and has a saya odor or a beans odor, and generally the extract has a relatively weak aroma and flavor imparting ability. For this reason, in order to impart a flavor and flavor unique to vanilla to foods and drinks, there is a drawback that a considerable amount must be added. Furthermore, there was also a drawback that the aroma and flavor of the extract was monotonous and lacked a mild ripening sensation that had to be provided as a vanilla extract.

  As a means for solving such a problem, for example, a sustainable vanilla flavor obtained by heat-treating a vanilla bean raw material under an amino-carbonyl reaction occurrence condition in the presence of addition of an amino-carbonyl reactive component has been proposed. (Patent Documents 1 and 2). In addition, a method for aging vanilla beans in which ethanol is added to the cured vanilla beans and heated until the total amount of ethanol is vaporized to hold the vanilla beans for a predetermined time (Patent Document 3), and the vanilla bean material in water And / or in the extraction with a water-soluble organic solvent, a method for producing a vanilla extract (Patent Document 4) performed in the presence of an alkali whose pH does not exceed 7 in the obtained vanilla extract, an aqueous ethanol solution containing 50% by weight or more of vanilla beans Is a method for producing a water-soluble extract of vanilla bean by adding water to an extract obtained by extraction with water, removing and concentrating the produced water-insoluble matter, and comprising a saccharide, a heating reaction product thereof, and a sugar / amino reaction product Etc., a method for producing a water-soluble extract of vanilla bean (Patent Document 5), etc. has been proposed.

  Although these proposals have some effects in terms of reducing the unpleasant smell peculiar to vanilla and enhancing the fragrance, they cannot be said to have sufficient effects on the aging and taste of the fragrance and flavor, It wasn't enough to meet the current market demands.

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

  Therefore, the problem to be solved by the present invention is to significantly enhance the aroma and flavor of the vanilla extract obtained from the vanilla beans and to enhance the taste, and to express the flavor in a balanced manner from the top note to the last note. It is providing the manufacturing method of the heat-processed vanilla extract which can be made.

  In light of the above-mentioned problems, the present inventors have conducted intensive research. After adjusting a vanilla extract containing water and alcohol to pH 5 to pH 12, the temperature is 100 ° C. to 180 ° C. for 10 minutes to 10 hours. It has been found that a heat-treated vanilla extract that significantly enhances the aging and taste of the fragrance and flavor, and expresses the fragrance in a well-balanced manner from the top note to the last note by heat treatment. Furthermore, by adding the heat-processed vanilla extract obtained by this invention to food-drinks, it discovered that the above-mentioned vanilla fragrance and flavor which were exceptionally excellent can be provided also to food-drinks, and came to complete this invention.

Thus, the present invention provides the following.
(1) A method for producing a heat-treated vanilla extract, characterized in that a vanilla extract is adjusted to pH 5 to pH 12 and then heat-treated at 100 to 180 ° C. for 10 minutes to 10 hours.
(2) The method for producing a heat-treated vanilla extract according to (1), wherein the vanilla extract contains water and alcohol.
(3) The method for producing a heat-treated vanilla extract according to (2), wherein the alcohol is one or more selected from the group consisting of ethanol, propylene glycol, and glycerin.
(4) The method for producing a heat-treated vanilla extract according to any one of (1) to (3), wherein the vanilla extract is an extract using a mixed solvent of water and alcohol of vanilla beans or a concentrated solution thereof.
(5) The method for producing a heat-treated vanilla extract according to any one of (1) to (4), wherein the vanilla extract is one to which a saccharide is added.
(6) The method for producing a heat-treated vanilla extract according to (5), wherein the saccharide is one or more selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.
(7) The method for producing a heat-treated vanilla extract according to any one of (1) to (6), wherein the vanilla extract is added with an amino acid.
(8) The method for producing a heat-treated vanilla extract according to any one of (1) to (7), wherein the vanilla extract is enzyme-treated.
(9) A method for improving the flavor of a food or drink, comprising adding the heat-treated vanilla extract obtained by the method according to any one of (1) to (8) to the food or drink.

  According to the present invention, it is possible to produce a heat-treated vanilla extract having a well-balanced and well-balanced heat-treated vanilla extract, and a trace amount of the heat-treated vanilla extract. By adding, the above-mentioned excellent vanilla flavor and flavor can be imparted to food and drink.

  The embodiment 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, followed by heat treatment at 100 ° C. to 180 ° C. for 10 minutes to 10 hours.

  Any vanilla bean may be used as the raw material for extracting the vanilla extract used in the present invention, regardless of the variety, as long as it is generally available on the market. Examples of such vanilla beans include Madagascar (Bourbon) vanilla beans, Mexican vanilla beans, Indonesian vanilla beans, Tahitian vanilla beans, and other hybrid species.

  The vanilla extract can be obtained by extracting vanilla beans using water and / or a water-soluble organic solvent as an extraction solvent. As the extraction solvent, water or a water-soluble organic solvent can be used alone, but it is preferable to use a mixture of a water-soluble organic solvent and water. In that case, the content of the water-soluble organic solvent in the mixed solvent is usually 20% by mass or more, preferably 30% by mass or more, more preferably 40% by mass or more, and usually 90% by mass or less, preferably 80% by mass. The upper limit value and the lower limit value can be arbitrarily combined as the concentration range. Generally the usage-amount of water and / or a water-soluble organic solvent is about 2-50 mass parts with respect to 1 mass part of vanilla beans to be used, Preferably the range of about 5-20 mass parts is mentioned. 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 ethylene glycol, propylene glycol, glycerin, 1 One or a mixture of plural kinds selected from polyhydric alcohols such as 1,3-butylene glycol and 1,2-butylene glycol can be exemplified. Alternatively, a method of obtaining a vanilla extract using a supercritical gas such as supercritical carbon dioxide as an extraction solvent can be mentioned.

  The insoluble solid content centering on vanilla beans in the extract can be removed by solid-liquid separation operations such as centrifugation, filtration using filter paper or filter cloth. When filtering the filter paper, it is preferable to perform filtration by adding a filter aid such as cellulose powder, diamond flock or diatomaceous earth in order to improve the removal efficiency of insoluble solids. Filtration may be natural filtration at normal pressure, but in order to improve the working time, it is also possible to carry out pressure reduction (suction) filtration or pressure filtration with an inert gas or the like. The solid-liquid separation operation may be performed before or after the next heat treatment, but in order to obtain a clearer solution, the solid-liquid separation operation is performed both before and after the heat treatment. It is also suitable. During heating, it is not always necessary to remove the vanilla bean extract residue from the vanilla extract, and a part or all of the vanilla bean extract residue may be included in the vanilla extract.

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

  In the present invention, water and alcohol can be contained in the vanilla extract subjected to the heat treatment. In this case, the water and alcohol used at the time of extraction may be left as they are, and after removing the solvent used at the time of extraction by performing an operation such as concentration, water and alcohol can be added again. Examples of the alcohol that can be contained in the vanilla extract or concentrated liquid include ethanol, propylene glycol, and glycerin. It is considered that the presence of alcohol during the heat treatment increases the ester due to the reaction with the organic acid derived from vanilla and contributes to the generation of a rich aromatic component. The concentration range of alcohol present in the vanilla extract or concentrate can be 5 to 95% by weight, and the water concentration range can be 5 to 95% by weight.

  In addition, when preparing a vanilla extract from vanilla beans, in order to increase the extraction efficiency, for example, a chopped product (short-axis chopped product) obtained by cutting a vanilla bean into about 1 mm to about 10 mm, A long-axis chopped product is used, a pulverized product pulverized by physical means such as a mixer, or a freeze-pulverized pulverized product. In general, a shredded product is used when the extraction method is immersion extraction with hydrous alcohol, and a pulverized product is used when an enzyme treatment or the like is performed with stirring.

  As described above, for example, an embodiment of the preparation of the vanilla extract used in the present invention using the raw materials and the solvent is illustrated. For example, water and choppings in the major axis direction of vanilla beans / Or add a water-soluble organic solvent, leave in an open system or a closed system, and leave at room temperature to 90 ° C. for 10 minutes to 48 hours, extract by standing, stirring or circulating through the column, and after cooling, centrifuge the insoluble solids. A vanilla extract can be obtained by removing by solid-liquid separation operations such as filtration.

  The extracted shredded residue is further extracted with a new solvent (may have the same composition as the first extraction solvent or may have a different composition) as described above. You may get. Such residue re-extraction may be performed a plurality of times. The obtained plurality of extracts can be mixed at an arbitrary ratio to obtain a vanilla extract.

  Moreover, saccharides can also be added to the vanilla extract. As the saccharide to be used, monosaccharide, disaccharide or oligosaccharide is preferable, and ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, trehalose, cellobiose, maltotriose, chickenpox etc. Can do. As addition amount of saccharides, 0.01-2 mass parts can be mentioned with respect to 1 mass part of vanilla extract.

  An amino acid can also be added to the vanilla extract. Examples of amino acids used include glycine, alanine, valine, threonine, histidine, lysine, glutamine, glutamic acid, leucine, isoleucine, serine, cysteine, cystine, arginine, aspartic acid, proline and the like. As addition amount of an amino acid, 0.001-1 mass part can be mentioned with respect to 1 mass part of vanilla extract.

  In addition, an enzyme treatment can be performed on the vanilla extract during and / or after extraction of vanilla beans. The enzyme treatment is preferable because polysaccharides and the like are decomposed, the viscosity of the extract is lowered, heating can be performed uniformly even during concentration described later, and the effect of the subsequent heating reaction is enhanced. There is no restriction | limiting in particular as an enzyme which can be used for this enzyme process, For example, protease, lipase, a saccharide-degrading enzyme etc. can be illustrated. Carbolytic enzymes are particularly effective. Specific examples of the saccharide-degrading enzyme include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, α-galactosidase and the like. The amount of saccharide-degrading enzyme used is not generally determined by the type of enzyme used and the amount of polysaccharide present in the vanilla beans, but is generally 0.1 to 1,000 U based on the mass of the raw material of vanilla beans. / G, preferably in the range of 1 to 100 U / g, or in the case where a plurality of enzymes are usually contained in the preparation and are difficult to express in an activity unit, usually 0.01 to Examples thereof include a range of 5% by mass, preferably 0.1-2% by mass.

  As an enzyme treatment condition, when adding an enzyme at the time of extraction of vanilla beans in batch type, extraction by a kneader, etc., for example, water is usually 5 to 50 parts by mass, preferably 10 to 20 parts by mass per 1 part by mass of vanilla beans. The enzyme is added to the mixture that has been sterilized at 60 ° C. to 121 ° C. for 2 seconds to 20 minutes and then cooled, and is subjected to enzyme treatment at 20 ° C. to 60 ° C. for 30 minutes to 24 hours. After the enzyme treatment, the enzyme-treated vanilla extract can be obtained by heating at 60 ° C. to 121 ° C. for 2 seconds to 20 minutes to inactivate the enzyme, cooling, solid-liquid separation, and filtration. Moreover, an enzyme can also be added with respect to the extract after extraction of vanilla beans, and an enzyme reaction can also be carried out on the same conditions.

  One feature of the present invention is that the vanilla extract thus obtained is adjusted to pH 5 to pH 12 and then heat-treated. The vanilla extract is generally in the range of pH 4.3 to pH 4.9 when the pH is not adjusted, but after adjusting the vanilla extract to pH 5 to pH 12, heat treatment is performed, so-called Maillard reaction. In addition to sugar and amino acids as raw materials, unique components (water-soluble plant fibers, polyphenols, minerals, etc.) of vanilla extract react in a complex manner, and it is thought that aroma and flavor enhancing components are generated.

  At that time, the lower limit of the pH of the vanilla extract prepared by adding a pH adjuster is usually pH 5.0 or higher, preferably pH 6.0 or higher, more preferably pH 6.4 or higher, and still more preferably pH 6 0.8 or more, particularly preferably pH 7.2 or more, most preferably pH 7.6 or more, and the upper limit is usually pH 12.0 or less, preferably pH 11.0 or less, more preferably pH 10.0 or less, and further preferably Is pH 9.5 or less, particularly preferably pH 9.0 or less, and most preferably pH 8.5 or less. As the pH range, these upper limit value and lower limit value can be arbitrarily combined. Thus, by adjusting pH and heat-processing, decomposition | disassembly of saccharide | sugar is accelerated | stimulated and the objective as a flavor improving agent can be achieved, and it is suitable. Examples of such pH adjusters include sodium hydroxide and potassium hydroxide.

  Next, the vanilla extract is subjected to a heating reaction. As the reaction temperature in the heat treatment of the vanilla extract, the lower limit is usually 100 ° C. or higher, preferably 110 ° C. or higher, more preferably 120 ° C. or higher, more preferably 130 ° C. or higher. Usually, it is 180 ° C. or lower, preferably 170 ° C. or lower, more preferably 150 ° C. or lower, and further preferably 140 ° C. or lower. As the heating temperature range, these upper limit value and lower limit value can be arbitrarily combined. When the temperature is too low, it is difficult for the heating reaction to proceed, and the effect as a flavor improving agent is difficult to appear. When the temperature is too high, the change due to heating is too large, and the purpose as a flavor improving agent cannot be achieved. In addition, as the heating time in the heat treatment, it is necessary to secure the time required for the reaction, so the lower limit is usually 10 minutes or longer, preferably 20 minutes or longer, more preferably 3 hours or longer, and the upper limit. The value is usually 10 hours or less, preferably 6 hours or less, 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. Moreover, when heating time is too long, the change by heating is too large and the objective as a flavor improving agent cannot be achieved.

  In the present invention, it is preferable to use an autoclave capable of heating and stirring the contents in a closed system for the heat treatment. As the operation of the autoclave, after adding the extract of the food material adjusted to the above-mentioned predetermined pH range as the contents, the container is sealed, and the head space of the container is replaced with an inert gas as necessary, or extraction is performed. Heat treatment is performed under deoxygenated conditions by blowing an inert gas into the liquid, and after cooling, the heat-treated product is recovered from the inside of the kettle. When starch is generated in the recovered product, the starch can be removed by a treatment such as filtration or centrifugation.

  The heat-treated product recovered from the kettle can be used as a flavor improver as it is, but if desired, further concentrated or added with excipients such as dextrin, modified starch, cyclodextrin, gum arabic, etc. It can be made into a paste, and can also be used as a powdery flavor improving agent composition by drying such as spray drying, vacuum drying, freeze drying and the like.

  The flavor improving agent or flavor improving agent composition obtained as described above can be a flavor imparting agent composition that is further combined with an aroma imparting agent selected from flavors, enzyme-treated extracts, solvent extraction extracts, and the like.

  The vanilla flavor improver or vanilla flavor improver composition thus obtained is added to the corresponding food or drink in an amount of about 0.1 ppm to 1%. Can be imparted with a well-balanced vanilla flavor, and can be easily and inexpensively prepared. Here, the sensation of sensation refers to the rich fragrance of the top note, mainly Western liquor incense and dried fruit incense that is strengthened when the vanilla extract is aged for a long period of time. It feels as if it is tasteful. In addition, the sense of taste means that the notes of middle notes, last notes, balsamics, caramelics, sweetness, etc., such as vanilla oleoresin, concentrated after extraction with hydrous ethanol etc. to increase the potency. It feels like strength has been brought to the entire flavor, including the taste. Balance means the balance of vanilla aroma and taste. The scent of the top note centered on the above-mentioned aging feeling and the middle to last note and sweetness such as the above-mentioned taste. The taste also refers to a well-balanced sensation that balances the overall aroma and taste.

  Examples of the food and drink to which the heat-treated vanilla extract obtained by the present invention is added include milk drinks such as milk, processed milk, coffee milk, and lactic acid bacteria beverages filled in PET bottles, cans, bottles or paper containers; ice Frozen desserts such as cream, soft ice cream, ice milk, lact ice, ice dessert or sorbet; desserts such as pudding, jelly, daily dessert; dairy products such as yogurt and cheese; caramel, candy, biscuits, cookies, chocolate, pies, tablet confection Confectionery such as crackers, cakes, cream-encased confectionery; cocoa beverages filled in plastic bottles, cans, jars or paper containers, beverages such as chocolate drinks, tea beverages such as milk tea, sugar-free coffee, sweetened coffee, Milk coffee, cafe au lait, caramel coffee What coffee based beverages; PET bottles, cans, can be exemplified Chuhai filled in bottles or paper containers, Cocktail, malt beer, fruit wine, condiments liquor, alcoholic beverages such as liqueurs, and the like.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

(Example 1) Hydrous ethanol-extracted vanilla extract with added sugar and heated (non-concentrated type, no enzyme reaction)
(1) Preparation method 2000 g of soft water and 2000 g of 95% ethanol were mixed, 500 g of vanilla beans (manufactured by Madagascar, 10 mm short axis shredded product) were added, column extraction was performed at 80 ° C. for 6 hours, and the mixture was cooled to 30 ° C. No. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 30 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 300 g of cellulose powder to obtain 3750 g of a clear vanilla extract. (Comparative product 1: pH 4.7).

  Charge 300 g of vanilla extract (Comparative product 1) into a 1 L autoclave, add 300 g of sugar-mixed fructose-glucose liquid sugar (same weight as vanilla extract), seal and heat to 140 (± 2) ° C. with stirring. And heated for 2 hours. After cooling to 30 ° C., the contents were taken out and filtered through 100 mesh Saran to obtain a heat-treated product (Comparative Product 2).

  After adding 300 g of sugar mixed fructose glucose liquid sugar (same weight as vanilla extract) to 300 g of vanilla extract (comparative product 1), adjusting to pH 7.0 with 30% aqueous sodium hydroxide solution, charging into 1 L autoclave and sealing The mixture was heated with stirring and heated at 140 (± 2) ° C. for 2 hours. After cooling to 30 ° C., the contents were taken out and filtered through 100 mesh Saran to obtain a heat-treated product (Product 1 of the present invention).

(2) Sensory evaluation Next, according to the following prescription (Table 1), the ice cream dough of about 10 mass% of milk fat was prepared. Next, the present invention product 1, comparative product 1 and comparative product 2 were added to the ice cream dough in the concentrations shown in Table 2, respectively, to prepare vanilla ice cream according to a conventional method.

  These vanilla ice creams were subjected to sensory evaluation by 10 well-trained panelists. Evaluation criteria are not felt for maturity and taste of vanilla, respectively: 0 points, clearly weak: 2 points, slightly weak: 4 points, normal: 6 points, slightly strong: 8 points, clearly strong Regarding the balance, bad: 2 points, slightly bad: 4 points, normal: 6 points, slightly good: 8 points, good: 10 points. The average points and average comments are shown in Table 2. As described above, the ripening sensation of vanilla refers to the rich fragrance of the top note, mainly Western liquor incense and dried fruit fragrance, which is strengthened when the vanilla extract is aged for a long time. It is a sensation that makes you feel as if it has been matured over a period of time. In addition, the taste of vanilla is the sweetness of the fragrance with middle notes, last notes, balsamic, caramelic, etc., like vanilla oleoresin concentrated after extraction with hydrous ethanol etc. It is a sensation that brings strength to the entire flavor, including the taste of Further, the balance means the balance between the flavor and taste of vanilla, and means a sense that is well harmonized with the balance of the overall titer such as the above-mentioned ripening and taste.

  As shown in Table 2, extraction with water-containing ethanol and addition of 0.1% of comparative product 1 which is an unheated vanilla extract to ice cream showed little effect, but sugar was added to comparative product 1. The ice cream to which 0.1% of the comparative product 2 added and heated at 140 ° C. was added had a sense of maturation and taste of vanilla to some extent, and the effect of addition was confirmed. On the other hand, in the ice cream to which 0.1% of the product 1 of the present invention added with sugar and heated at 140 ° C. after adjusting the pH of the comparative product 1 to 7.0, the ripening feeling and taste of vanilla The feeling was remarkably strong, and the overall evaluation was very good with a balanced aroma and taste.

  Moreover, about the comparative product 1 and the comparative product 2, it evaluated also about the ice cream which increased the addition amount to 0.2%. As a result, it was recognized that when the amount added was increased, the ripening and taste of vanilla increased, but the evaluation was lower than when 0.1% of the product 1 of the present invention was added.

  From the above results, it was confirmed that heating after raising the pH to 7.0 has a remarkably good effect on the maturation and taste enhancement of the vanilla extract.

(Example 2) Examination of pH In the product 1 of the present invention, 300 g of sugar-mixed fructose-glucose liquid sugar (same weight as the vanilla extract) was added to 300 g of vanilla extract (comparative product 1), and then 30% aqueous sodium hydroxide solution was added. The pH at the time of preparation was set to the value shown in Table 3, and the mixture was charged in a 1 L autoclave, sealed, heated with stirring, and heated at 140 (± 2) ° C. for 2 hours. After cooling to 30 ° C., the contents were taken out and filtered through 100 mesh Saran to obtain a heat-treated product (Products 2 to 4 of the present invention).

Each heated product was added to an ice cream having the same formulation as in Example 1 (Table 1), and sensory evaluation was performed by 10 well-trained panelists. Evaluation criteria were the same as in Example 1.
The results are shown in Table 3.

  As shown in Table 3, the products 1 to 4 of the present invention heated after adding a sodium hydroxide aqueous solution to raise the pH strongly felt the ripening and taste of vanilla, and the overall balance In comparison with the comparative product 2 heated without adjusting the pH, the effect when added to ice cream was greater. Due to the difference in pH, the type was slightly different, a sweet feeling was strong around pH 9, and a fragrance was felt near pH 11. In terms of balance, the vicinity of pH 7 was the best.

(Example 3) Heated vanilla extract concentrated after enzyme treatment (1) Preparation method 3 kg of freeze-pulverized vanilla beans (Madagascar) was added to 15 kg of ion-exchanged water. To this, 15 g of cellulase T “Amano” 4 (cellulase manufactured by Amano Enzyme) (vs. vanilla beans 0.5%) and pectinase G “Amano” (pectinase manufactured by Amano Enzyme) 15 g (vs. vanilla beans 0.5%) ) Was added and stirred at 45 ° C. for 3 hours for enzyme treatment. After the enzyme treatment, the enzyme was inactivated by heating to 90 ° C., 15 kg of 95% ethanol was added thereto, and the mixture was extracted by stirring at 62 ° C. for 3 hours. Cool to 30 ° C. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5μ, 30 cm) was filtered by suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 350 g of cellulose powder to obtain a clear extract 30.21 Kg. It was. After adding 840 g of glycerol to this extract, concentration under reduced pressure was performed to obtain 1680 g of a concentrated solution (Comparative product 3: pH 4.3, glycerol concentration 50.0%).

  500 g of the concentrated liquid (Comparative Product 3) was charged in a 1 L autoclave and sealed, then heated with stirring and heated at 130 (± 2) ° C. for 4 hours. After cooling to 30 ° C., the contents were taken out and filtered through 100 mesh Saran to obtain a heat-treated product (Comparative Product 4).

  Further, 500 g of a concentrated solution (Comparative product 3) adjusted to pH 7.0 with a 30% aqueous sodium hydroxide solution was charged into a 1 L autoclave and sealed, then heated with stirring, and the temperature was raised over about 30 minutes. Heated at 130 (± 2) ° C. for 4 hours. After cooling to 30 ° C., the contents were taken out and filtered through 100 mesh Saran to obtain a heat-treated product (Product 5 of the present invention).

(2) Sensory evaluation According to the same formulation as in Example 1 (Table 1), an ice cream dough having about 10% by mass of milk fat was prepared. Next, 100 ppm of the product 5 of the present invention, the comparative product 3 and the comparative product 4 were added to the ice cream dough to prepare vanilla ice cream according to a conventional method.

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

  As shown in Table 4, almost no effect was observed even when 100 ppm of the comparative product 3 which was an unheated vanilla extract was added to the ice cream, but the comparative product 4 where the vanilla extract was heated at 130 ° C. In the ice cream added with 100 ppm, the ripening and taste of vanilla were felt to some extent, and the effect of addition was confirmed. On the other hand, in the ice cream to which 100 ppm of the product 5 of the present invention heated at 130 ° C. after adjusting the pH to 7.0, the ripening feeling and taste of vanilla are felt very strongly, and overall The evaluation was very good with a balanced aroma and taste.

(Example 4) Enzyme-treated water-containing ethanol-extracted vanilla extract with sugar added and heated (non-concentrated type)
(1) Preparation Method 1000 g of frozen and crushed vanilla beans (Madagascar) were added to 4000 g of ion-exchanged water, sterilized by heating at 95 ° C. for 30 minutes, and cooled to 45 ° C. Cellulase T “Amano” 4 (cellulase manufactured by Amano Enzyme) 5 g (vs. vanilla beans 0.5%) and pectinase G “Amano” (pectinase manufactured by Amano Enzyme) 5 g (vs. vanilla beans 0.5%) ) And enzyme treatment was performed at 45 ° C. for 3 hours. After 3 hours, 4000 g of 95% ethanol was added and the mixture was further stirred at 80 ° C. for 3 hours for extraction. Cool to 30 ° C. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 150 g of cellulose powder to obtain 7749 g of a clear extract ( Comparative product 5: pH 4.3).

  After adding 400 g of vanilla extract (Comparative product 5) to a 1 L autoclave, adding 200 g of glucose (vs. extract 50%), sealing, heating with stirring, and heating at 150 (± 2) ° C. for 1 hour. After cooling to 30 ° C., the contents were taken out and filtered through 100 mesh Saran to obtain a heat-treated product (Comparative Product 6).

  In addition, after adjusting 400 g of vanilla extract (Comparative product 5) to pH 7.0 with a 30% aqueous sodium hydroxide solution, it was charged into a 1 L autoclave, added with 200 g of glucose (50% of concentrated solution), sealed, and stirred. The mixture was heated, heated up for about 30 minutes, and heated at 150 (± 2) ° C. for 1 hour. After cooling to 30 ° C., the contents were taken out and filtered through 100 mesh Saran to obtain a heat-treated product (Product 6 of the present invention).

(2) Sensory evaluation According to the same formulation as in Example 1 (Table 1), an ice cream dough having about 10% by mass of milk fat was prepared. Next, 0.1% of each of the inventive product 6, comparative product 5 and comparative product 6 was added to the ice cream dough to prepare vanilla ice cream according to a conventional method.
This vanilla ice cream was subjected to sensory evaluation by 10 well-trained panelists. Evaluation criteria were the same as in Example 1. The results are shown in Table 5.

  As shown in Table 5, even if 0.1% of the comparative product 5 which is an unheated product of the water-containing ethanol extract of vanilla beans was added to the ice cream, there was almost no effect, but sugar was added to the vanilla extract. The ice cream to which 0.1% of the comparative product 6 heated at 150 ° C. after the addition was added felt the ripening and taste of vanilla to some extent, and the effect of addition was confirmed. On the other hand, in the ice cream to which 0.1% of the product 6 of the present invention, which is adjusted to pH 7.0 and then added with sugar and heated at 150 ° C., is added, the ripening and taste of vanilla are very strong. It was felt and the overall evaluation was very good with a balanced aroma and taste.

Claims (9)

A method for producing a heat-treated vanilla extract, comprising adjusting a vanilla extract to pH 6 to pH 12 and then heat-treating at 100 ° C. to 180 ° C. for 10 minutes to 10 hours. The method for producing a heat-treated vanilla extract according to claim 1, wherein the vanilla extract contains water and alcohol. The method for producing a heat-treated vanilla extract according to claim 2, wherein the alcohol is one or more selected from the group consisting of ethanol, propylene glycol, and glycerin. The method for producing a heat-treated vanilla extract according to any one of claims 1 to 3, wherein the vanilla extract is an extract of a mixed solvent of water and alcohol of vanilla beans or a concentrated solution thereof. The method for producing a heat-treated vanilla extract according to any one of claims 1 to 4, wherein the vanilla extract is one to which a saccharide is added. The method for producing a heat-treated vanilla extract according to claim 5, wherein the saccharide is one or more selected from the group consisting of monosaccharides, disaccharides and oligosaccharides. The method for producing a heat-treated vanilla extract according to any one of claims 1 to 6, wherein the vanilla extract is one to which an amino acid is added. The method for producing a heat-treated vanilla extract according to any one of claims 1 to 7, wherein the vanilla extract is enzyme-treated. The flavor improvement method of food / beverage products characterized by adding the heat-processed vanilla kiss obtained by the method of any one of Claims 1-8 to food / beverage products.