FR3073714B1 - Procede de transformation de la vanille verte par action des enzymes endogenes du fruit a temperatures negatives - Google Patents

Procede de transformation de la vanille verte par action des enzymes endogenes du fruit a temperatures negatives Download PDF

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Publication number
FR3073714B1
FR3073714B1 FR1771239A FR1771239A FR3073714B1 FR 3073714 B1 FR3073714 B1 FR 3073714B1 FR 1771239 A FR1771239 A FR 1771239A FR 1771239 A FR1771239 A FR 1771239A FR 3073714 B1 FR3073714 B1 FR 3073714B1
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FR
France
Prior art keywords
fruit
transformation
action
green vanilla
negative temperatures
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
FR1771239A
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English (en)
Other versions
FR3073714A1 (fr
Inventor
Eric Odoux
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to FR1771239A priority Critical patent/FR3073714B1/fr
Priority to PCT/FR2018/000237 priority patent/WO2019102076A1/fr
Publication of FR3073714A1 publication Critical patent/FR3073714A1/fr
Application granted granted Critical
Publication of FR3073714B1 publication Critical patent/FR3073714B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Fats And Perfumes (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Procédé de transformation de la vanille verte par action des enzymes endogènes du fruit à températures négatives. Les procédés actuellement utilisés pour la transformation de la vanille verte, et basés sur l'action de la ou les enzymes endogènes du fruit, sont réalisées dans des conditions de températures qui favorisent l'hydrolyse des précurseurs glycosylés du fruit, et notamment de la glucovanilline. Ces conditions sont également favorables aux réactions conduisant à des pertes en vanilline et en certains autres aglycones, ce qui n'est pas souhaité. L'invention décrite dans le présent brevet permet de réaliser l'hydrolyse de ces précurseurs glycosylés à des températures légèrement négatives, qui sont également des températures qui empêchent les réactions conduisant à des pertes en aglycones libérés et tout particulièrement en vanilline. Ce procédé, simple à mettre en œuvre, est tout particulièrement dédiée à la transformation de la vanille verte, quelles que soient les espèces concernées.
FR1771239A 2017-11-21 2017-11-21 Procede de transformation de la vanille verte par action des enzymes endogenes du fruit a temperatures negatives Expired - Fee Related FR3073714B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR1771239A FR3073714B1 (fr) 2017-11-21 2017-11-21 Procede de transformation de la vanille verte par action des enzymes endogenes du fruit a temperatures negatives
PCT/FR2018/000237 WO2019102076A1 (fr) 2017-11-21 2018-10-20 Hydrolyse à température négative des précurseurs d'arôme de la vanille

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1771239A FR3073714B1 (fr) 2017-11-21 2017-11-21 Procede de transformation de la vanille verte par action des enzymes endogenes du fruit a temperatures negatives
FR1771239 2017-11-21

Publications (2)

Publication Number Publication Date
FR3073714A1 FR3073714A1 (fr) 2019-05-24
FR3073714B1 true FR3073714B1 (fr) 2021-04-02

Family

ID=61913350

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1771239A Expired - Fee Related FR3073714B1 (fr) 2017-11-21 2017-11-21 Procede de transformation de la vanille verte par action des enzymes endogenes du fruit a temperatures negatives

Country Status (2)

Country Link
FR (1) FR3073714B1 (fr)
WO (1) WO2019102076A1 (fr)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2274120A (en) * 1941-08-06 1942-02-24 Arnold K Balls Process for curing vanilla beans
FR2634979B1 (fr) * 1988-08-03 1990-09-28 Elf Aquitaine Procede d'obtention d'arome naturel de vanille par traitement des gousses de vanille verte et arome obtenu
FR2680798B1 (fr) 1991-09-03 1994-09-02 Pernod Ricard Procede d'obtention d'arome naturel de vanille par traitement enzymatique des gousses de vanille vertes arome obtenu.
ITMI20030778A1 (it) * 2003-04-15 2004-10-16 Indena Spa Procedimento per la preparazione enzimatica dell'aroma di vaniglia.
US20110081448A1 (en) 2005-01-05 2011-04-07 Firmenich Sa Process for treating vanilla beans
US7803412B1 (en) 2005-05-27 2010-09-28 BioKeys for Flavors, LLC Enzymatic treatment of spent vanilla beans
US8580322B2 (en) 2008-12-12 2013-11-12 Givaudan Sa Enzymatic process

Also Published As

Publication number Publication date
FR3073714A1 (fr) 2019-05-24
WO2019102076A1 (fr) 2019-05-31

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Legal Events

Date Code Title Description
EXTE Extension to a french territory

Extension state: PF

PLSC Publication of the preliminary search report

Effective date: 20190524

PLFP Fee payment

Year of fee payment: 3

PLFP Fee payment

Year of fee payment: 4

ST Notification of lapse

Effective date: 20220705