JP6198282B2 - Method for producing heat-treated vanilla extract - Google Patents
Method for producing heat-treated vanilla extract Download PDFInfo
- Publication number
- JP6198282B2 JP6198282B2 JP2015196109A JP2015196109A JP6198282B2 JP 6198282 B2 JP6198282 B2 JP 6198282B2 JP 2015196109 A JP2015196109 A JP 2015196109A JP 2015196109 A JP2015196109 A JP 2015196109A JP 6198282 B2 JP6198282 B2 JP 6198282B2
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- Prior art keywords
- vanilla
- vanilla extract
- heat
- extract
- treated
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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
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Description
本発明は加熱処理バニラエキスの製造方法に関する。さらに詳しくは、水およびアルコールを含有するバニラ抽出液を、ｐＨ５〜ｐＨ１２に調整した後、１００℃〜１８０℃にて１０分〜１０時間加熱処理することで、香気・香味の熟成感、呈味感などを大幅に増強し、トップノートからラストノートまでバランス良く香味を発現させることのできる、加熱処理バニラエキスの製造方法に関する。 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.
バニラ抽出液は、洋菓子や果実酒など、様々な飲食品の香気香味付与剤として古くから広く利用されている重要な抽出液の１種である。天然バニラ抽出液は、バニラビーンズを含水エタノールなどの有機溶媒で抽出処理して得られるバニラエキスの形で市場に供給されている。このようなバニラエキスの中で最も多く流通しているものは、細断したバニラビーンズを約２０質量％〜約９５質量％の含水エタノールで抽出することにより、水溶性抽出液の形として得られたものである。 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.
しかしながら、上述のようにして得られるバニラ抽出液は、バニラ抽出液特有の嫌な臭いとされるサヤ臭或いはビーンズ臭を有しており、また一般に該抽出液の香気香味付与能は比較的弱いために、飲食品にバニラ特有の香気香味を付与するには、かなりの量を添加しなければならないという欠点を有していた。更に、該抽出液の香気香味は単調で、バニラ抽出液として備えておかなければならないマイルドな熟成感に欠けるという欠点もあった。 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.
このような課題を解消する手段として、例えば、バニラ豆原料を、アミノ−カルボニル反応性成分の添加存在下に、アミノ−カルボニル反応生起条件下で加熱処理してなる持続性バニラフレーバーが提案されている（特許文献１、２）。また、キュアリング処理後のバニラビーンズにエタノールを添加し、エタノールの全量が気化するまで加温して、バニラビーンズを所定時間保持するバニラビーンズの熟成方法（特許文献３）、バニラ豆材料を水および／または水溶性有機溶媒で抽出するにあたり、得られるバニラエキスのｐＨが７を超えない量のアルカリ存在下に行うバニラエキスの製法（特許文献４）、バニラ豆を５０重量％以上のエタノール水溶液で抽出して得た抽出液に水を添加し、生成する水不溶物を除去、濃縮してバニラ豆水溶性エキスを製造する方法であって、糖類、その加熱反応物、糖・アミノ反応物等を添加するバニラ豆水溶性エキスの製法（特許文献５）、などが提案されている。 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.
これらの提案はバニラ特有の嫌な臭いの低減や香気の増強などの点でそれなりの効果はみられるが、香気・香味の熟成感・呈味感などについて十分な効果があるとはいえず、現在の市場の要求に十分対応することまではできていなかった。 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.
従って、本発明が解決しようとする課題は、バニラビーンズより得られたバニラ抽出液の香気・香味の熟成感、呈味感などを大幅に増強し、トップノートからラストノートまでバランス良く香味を発現させることのできる加熱処理バニラエキスの製造方法を提供することである。 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.
本発明者らは、前記課題に鑑み、鋭意研究を行ってきたところ、水およびアルコールを含有するバニラ抽出液を、ｐＨ５〜ｐＨ１２に調整した後、１００℃〜１８０℃にて１０分〜１０時間加熱処理することによって、香気・香味の熟成感、呈味感などを大幅に増強し、トップノートからラストノートまでバランス良く香気を発現させた加熱処理バニラエキスを得ることができることを見いだした。さらに、本発明により得られる加熱処理バニラエキスを飲食品に添加することにより、上記の格段に優れたバニラ香気および香味を飲食品にも付与できることを見いだし、本発明を完成するに至った。 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.
かくして、本発明は以下のものを提供する。
（１）バニラ抽出液を、ｐＨ５〜ｐＨ１２に調整した後、１００℃〜１８０℃にて１０分〜１０時間加熱処理することを特徴とする加熱処理バニラエキスの製造方法。
（２）バニラ抽出液が水およびアルコールを含有するものである（１）に記載の加熱処理バニラエキスの製造方法。
（３）アルコールがエタノール、プロピレングリコールおよびグリセリンからなる群から選ばれる１種または２種以上である、（２）に記載の加熱処理バニラエキスの製造方法。
（４）バニラ抽出液が、バニラビーンズの水およびアルコールの混合溶媒による抽出液またはその濃縮液である、（１）〜（３）のいずれかに記載の加熱処理バニラエキスの製造方法。
（５）バニラ抽出液が、糖類が添加されたものである（１）〜（４）のいずれかに記載の加熱処理バニラエキスの製造方法。
（６）糖類が単糖、二糖およびオリゴ糖からなる群から選ばれる１種または２種以上である、（５）に記載の加熱処理バニラエキスの製造方法。
（７）バニラ抽出液が、アミノ酸が添加されたものである（１）〜（６）のいずれかに記載の加熱処理バニラエキスの製造方法。
（８）バニラ抽出液が酵素処理されたものである（１）〜（７）のいずれかに記載の加熱処理バニラエキスの製造方法。
（９）（１）〜（８）のいずれかに記載の方法により得られる加熱処理バニラエキスを飲食品に添加することを特徴とする、飲食品の香味改善方法。
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.
本発明によれば、香気・香味の熟成感、呈味感などが大幅に増強され、バランスが良い加熱処理バニラエキスを製造することができ、さらには該加熱処理バニラエキスを飲食品に極微量添加することで、上述の優れたバニラの香気および香味を飲食品にも付与できる。 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.
本発明の実施の態様について更に詳しく説明する。本発明は、バニラ抽出液をｐＨ５〜ｐＨ１２に調整した後、１００℃〜１８０℃にて１０分〜１０時間加熱処理して得られる加熱処理バニラエキスの製造方法である。 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.
本発明で使用するバニラ抽出液の抽出原料となるバニラビーンズは、市場で一般的に入手できるものであれば、特に品種などは問わず、いずれのものを用いてもよい。このようなバニラビーンズとしては、例えば、マダガスカル（ブルボン）バニラビーンズ、メキシカンバニラビーンズ、インドネシアバニラビーンズ、タヒチバニラビーンズおよびその他のハイブリッド種などを挙げることができる。 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.
バニラ抽出液は、バニラビーンズを水および／または水溶性有機溶媒を抽出溶媒として用いて抽出して得ることができる。抽出溶媒としては水あるいは水溶性有機溶媒を単独で用いることもできるが、水溶性有機溶媒と水とを混合して使用する方が好ましい。その場合、混合溶媒の水溶性有機溶媒含有率は、通常２０質量％以上で、好ましくは３０質量％以上、より好ましくは４０質量％以上であり、そして、通常９０質量％以下で、好ましくは８０質量％以下、より好ましくは７０質量％以下であり、濃度の範囲としてはこれらの上限値と下限値を任意に組み合わせることができる。水および／または水溶性有機溶媒の使用量は、一般的には、使用するバニラビーンズ１質量部に対して２〜５０質量部程度、好ましくは５〜２０質量部程度の範囲が挙げられる。水溶性有機溶媒としては、例えば、メタノール、エタノール、ｎ−プロパノール、イソプロパノール、ブタノール、２−ブタノール、ｔ−ブタノールなどのアルコール類；アセトンのようなケトン類；およびエチレングリコール、プロピレングリコール、グリセリン、１，３−ブチレングリコール、１，２−ブチレングリコールなどの多価アルコール類の中から選ばれる一種もしくは複数種の混合物を例示することができる。または、超臨界炭酸ガスなどの超臨界ガスを抽出溶媒として用い、バニラ抽出液を得る方法が挙げられる。 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.
抽出物中のバニラビーンズを中心とした不溶性固形分については、遠心分離、濾紙または濾布を用いた濾過などの固液分離操作によって除去することができる。濾紙濾過の際は、不溶性固形分の除去効率を向上させるため、セルロースパウダー、ダイヤフロックまたはケイソウ土などの濾過助剤を添加して濾過を行うのが好ましい。濾過は常圧で自然濾過することもできるが、作業時間を効率化するために減圧（吸引）濾過または不活性ガス等による加圧濾過を行うことも可能である。なお、この固液分離操作を行うタイミングは、次工程加熱処理を行う前でも後でもよいが、より清澄な溶液を得るために加熱処理の前と後の両方のタイミングで固液分離操作を行うことも好適である。なお、加熱に際しては、バニラ抽出液から必ずしもバニラビーンズの抽出残渣を除去する必要はなく、バニラビーンズの抽出残渣の一部または全部をバニラ抽出液に含めることもできる。 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.
得られたバニラ抽出液は、そのまま加熱処理に供することもできるが、加熱処理に供するときの濃度を高くすることもできる。バニラ抽出液の濃度を高めるための方法としては、減圧濃縮、ＲＯ膜濃縮、凍結濃縮などの任意の濃縮手段を採用することができる。 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.
本発明においては、加熱処理に供されるバニラ抽出液に、水およびアルコールを含有させることができる。この場合、前記抽出時に使用した水およびアルコールをそのまま残存させてもよく、抽出時に使用した溶媒を濃縮等の操作を行うことで除去したのち、改めて水およびアルコールを添加することもできる。バニラ抽出液または濃縮液中に含有させることができるアルコールとしては、例えば、エタノール、プロピレングリコール、グリセリンなどがあげられる。加熱処理時にアルコールが存在することにより、バニラ由来の有機酸との反応でエステルが増加し、芳醇な香気成分の生成に寄与すると考えられる。なお、バニラ抽出液または濃縮液に存在するアルコールの濃度範囲としては５重量％〜９５重量％が例示でき、水の濃度範囲としては５重量％〜９５重量％が例示できる。 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.
また、バニラビーンズからバニラ抽出液を調製する際には通常、その抽出効率を高めるため、例えば、バニラビーンズを約１ｍｍ〜約１０ｍｍ程度に輪切りした細断物（短軸方向の細断物）や長軸方向の細断物を使用したり、ミキサー等の物理的手段により粉砕した粉砕物、または、凍結粉砕した粉砕物を使用する。一般的には、抽出方法が含水アルコールによる浸漬抽出である場合には細断物を使用し、撹拌しながら酵素処理等を行う場合には粉砕物を使用する。 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.
以上に述べたように原料および溶媒を用いて本発明に使用するバニラ抽出物の調製を実施する際の一実施態様を例示すれば、例えば、バニラビーンズの長軸方向の細断物に水および／または水溶性有機溶媒を添加して開放系もしくは密閉系で、室温乃至９０℃の温度において１０分〜４８時間、静置、撹拌もしくはカラム循環抽出し、冷却後、不溶性固形分を遠心分離、濾過などの固液分離操作によって除去することにより、バニラ抽出物を得ることができる。 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.
なお、抽出後の細断物の残渣をさらに、新たな溶媒（最初の抽出溶媒と同一組成であっても良いし、異なる組成であっても良い）で前記と同様の抽出操作を行い抽出液を得ても良い。このような残渣の再抽出は複数回行っても良い。得られた複数の抽出液は任意の割合で混合してバニラ抽出液とすることができる。 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.
また、バニラ抽出液には糖類を添加することもできる。使用する糖類としては、単糖、二糖またはオリゴ糖が好ましく、リボース、キシロース、アラビノース、グルコース、フラクトース、ラムノース、ラクトース、マルトース、シュークロース、トレハロース、セロビオース、マルトトリオース、水飴などを例示することができる。糖類の添加量としては、バニラ抽出液１質量部に対し、０．０１〜２質量部を挙げることができる。 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.
また、バニラ抽出液にはアミノ酸を添加することもできる。使用するアミノ酸としては、グリシン、アラニン、バリン、スレオニン、ヒスチジン、リジン、グルタミン、グルタミン酸、ロイシン、イソロイシン、セリン、システイン、シスチン、アルギニン、アスパラギン酸、プロリンなどを例示することができる。アミノ酸の添加量としては、バニラ抽出液１質量部に対し、０．００１〜１質量部を挙げることができる。 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.
また、バニラビーンズの抽出時および／または抽出後のバニラ抽出液に対し、酵素処理を行うこともできる。酵素処理により、多糖類などが分解し、抽出液の粘度が低下し、後に記述する濃縮時においても加熱を均一に行うことができ、また、後の加熱反応の効果も高まり、好適である。この酵素処理に使用することのできる酵素としては、特に制限はなく、例えば、プロテアーゼ、リパーゼ、糖質分解酵素などを例示することができる。特に糖質分解酵素が効果的である。糖質分解酵素の具体例としては、例えば、アミラーゼ、グルコアミラーゼ、プルラナーゼ、セルラーゼ、ヘミセルラーゼ、キシラナーゼ、ペクチナーゼ、アラバナーゼ、デキストラナーゼ、グルカナーゼ、マンナナーゼ、α−ガラクトシダーゼなどが挙げられる。糖質分解酵素の使用量は、使用する酵素の種類やバニラビーンズ中の多糖類の存在量により一概にはいえないが、おおよそバニラビーンズの原料の質量を基準として通常０．１〜１，０００Ｕ／ｇ、好ましくは１〜１００Ｕ／ｇの範囲内、または、製剤中に通常複数種類の酵素が含まれていて活性単位では表しにくいような場合は、バニラビーンズに対して通常、０．０１〜５質量％、好ましくは０．１〜２質量％の範囲内を例示することができる。 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.
酵素処理条件としては、バッチ式、ニーダーによる抽出などにおいて、バニラビーンズの抽出時に酵素を添加する場合は、例えば、バニラビーンズ１質量部あたり水を通常５〜５０質量部、好ましくは１０〜２０質量部添加し、６０℃〜１２１℃で２秒〜２０分間殺菌した後冷却したものに対し、酵素を添加し、２０℃〜６０℃で３０分〜２４時間酵素処理を行う。酵素処理後、６０℃〜１２１℃で２秒〜２０分間加熱して酵素を失活させた後冷却し、固液分離、濾過することにより、酵素処理されたバニラ抽出液を得ることができる。また、バニラビーンズの抽出後の抽出液に対して酵素を添加し、同様の条件で酵素反応をすることもできる。 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.
かくして得られたバニラ抽出液をｐＨ５〜ｐＨ１２に調整した後、加熱処理する点が本発明の特徴の１つである。バニラ抽出液は、一般的にｐＨを調整しない場合、ｐＨ４．３〜ｐＨ４．９程度の範囲であるが、バニラ抽出液をｐＨ５〜ｐＨ１２に調整した後、加熱処理することにより、いわゆるメイラード反応の素材となる糖やアミノ酸の他にバニラ抽出液の特有の成分（水溶性植物繊維、ポリフェノール類、無機質など）が複雑に反応し、香気・香味増強成分が生成すると考えられる。 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.
その際に、ｐＨ調整剤を添加して調製するバニラ抽出液のｐＨは、下限値としては、通常ｐＨ５.０以上、好ましくはｐＨ６.０以上、より好ましくはｐＨ６．４以上、さらに好ましくはｐＨ６．８以上、特に好ましくはｐＨ７．２以上、最も好ましくはｐＨ７．６以上であり、上限値としては、通常ｐＨ１２.０以下、好ましくはｐＨ１１.０以下、より好ましくはｐＨ１０.０以下、さらに好ましくはｐＨ９．５以下、特に好ましくはｐＨ９.０以下、最も好ましくはｐＨ８．５以下である。ｐＨの範囲としてはこれらの上限値と下限値を任意に組み合わせることができる。このようにｐＨを調整して加熱処理することにより糖の分解を促進し、香味改善剤としての目的を達成することができ、好適である。かかるｐＨ調整剤としては、例えば、水酸化ナトリウム、水酸化カリウムなどを例示することができる。 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.
次いで、バニラ抽出液を加熱反応に供する。バニラ抽出液の加熱処理における反応温度としては、下限値としては、通常１００℃以上、好ましくは１１０℃以上、より好ましくは１２０℃以上、さらに好ましくは１３０℃以上であり、また、上限値としては通常１８０℃以下、好ましくは１７０℃以下、より好ましくは１５０℃以下、さらに好ましくは１４０℃以下である。加熱温度の範囲としてはこれらの上限値と下限値を任意に組み合わせることができる。温度が低すぎる場合は、加熱反応が進行しづらく、香味改善剤としての効果が出にくい。温度が高すぎる場合は、加熱による変化が大きすぎ、香味改善剤としての目的を達成することができない。また、加熱処理における加熱時間としては、反応に必要な時間を確保する必要があるため、下限値としては、通常１０分以上、好ましくは２０分以上、より好ましくは３時間以上であり、また上限値としては、通常１０時間以下、好ましくは６時間以下、より好ましくは４時間以下である。加熱時間の範囲としては、これらの上限値と下限値を任意に組み合わせることができる。加熱時間が短すぎる場合は、反応が十分進行せず、香味改善剤としての効果が出にくい。また、加熱時間が長すぎる場合は、加熱による変化が大きすぎ、香味改善剤としての目的を達成することができない。 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.
本発明において、加熱処理には、密閉系にて内容物を加熱撹拌できるオートクレーブを使用することが好ましい。オートクレーブの操作としては、内容物として前記の所定のｐＨ範囲に調整した食品素材の抽出液を仕込んだ後、容器を密閉にし、所望により容器のヘッドスペースを不活性ガスにより置換して、または抽出液に不活性ガスを吹き込む方法により、脱酸素条件下に加熱処理を行い、冷却後、釜内から、加熱処理物を回収する。回収物に澱が生じているときは濾過や遠心分離などの処理により、澱を除去することもできる。 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.
釜内から回収された加熱処理物はこのまま香味改善剤として使用することもできるが、所望により、さらに濃縮、あるいは、デキストリン、化工澱粉、サイクロデキストリン、アラビアガム等の賦形剤を添加して、ペースト状とすることができ、さらに、噴霧乾燥、真空乾燥、凍結乾燥などの乾燥により粉末状の香味改善剤組成物として使用することもできる。 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.
上記のようにして得られる香味改善剤または香味改善剤組成物は、さらにフレーバー、酵素処理エキス、溶媒抽出エキスなどから選択される香気付与剤を組み合わせた香味付与剤組成物とすることもできる。 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.
かくして得られたバニラ香味改善剤あるいはバニラ香味改善剤組成物は、対応する飲食品に０．１ｐｐｍ〜１％程度添加することにより、該飲食品に、熟成感、呈味感などが大幅に増強された、バランスの良いバニラ香味を付与することができ、しかも簡便に、安価に調製することができる。ここで、熟成感とは、バニラエキスを長期間熟成させたときに強化される洋酒香・乾燥果実香などを中心としたトップノートの芳醇な香りのことを指し、あたかも長期間に渡り熟成されたかのように味わい深いと感じさせるような感覚である。また、呈味感とは、含水エタノール等で抽出後に濃縮して力価を高めたバニラオレオレジンのように、ミドルノート・ラストノートのバルサミック感・キャラメリック感のある香気に甘味などの呈味も含めた香味全体に強さがもたらされたような感覚である。また、バランスとはバニラの香気および呈味のバランスを意味し、上述の熟成感を中心にしたトップノートの香りと、上述の呈味感のようなミドル〜ラストノートおよび甘味などを含めた呈味についても全体的な香気・呈味の力価のバランスが取れ良好に調和した感覚のことを指す。 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.
本発明により得られる加熱処理バニラエキスが添加される飲食品としては、例えば、ペットボトル、缶、瓶または紙容器に充填された牛乳、加工乳、コーヒー牛乳、乳酸菌飲料などの乳飲料類；アイスクリーム、ソフトクリーム、アイスミルク、ラクトアイス、氷菓またはシャーベットなどの冷菓；プリン、ゼリー、デイリーデザートなどのデザート類；ヨーグルト、チーズなどの乳製品；キャラメル、キャンディー、ビスケット、クッキー、チョコレート、パイ、錠菓、クラッカー、ケーキ、クリーム内包菓子などの洋菓子類；ペットボトル、缶、瓶または紙容器に充填されたココア飲料、チョコレートドリンクなどの飲料類、ミルクティーなどの茶飲料、無糖コーヒー、加糖コーヒー、ミルクコーヒー、カフェオレ、キャラメルコーヒーなどのコーヒー系飲料；ペットボトル、缶、瓶または紙容器に充填されたチューハイ、カクテルドリンク、発泡酒、果実酒、薬味酒、リキュールなどのアルコール飲料類などを例示することができる。 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.
以下、本発明を実施例および比較例によりさらに具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.
（実施例１）含水エタノール抽出バニラ抽出液に糖を加えて加熱したもの（濃縮しないタイプ、酵素反応なし）
（１）調製方法
軟水２０００ｇと９５％エタノール２０００ｇを混合し、バニラビーンズ（マダガスカル産、１０ｍｍ短軸細断品）５００ｇを投入し、８０℃で６時間カラム循環抽出し、３０℃まで冷却した。Ｎｏ．２濾紙（ＡＤＶＡＮＴＥＣ社製 保留粒子径５μ、３０ｃｍ）にセルロースパウダー３００ｇをプレコートしたヌッチェを使用して一定圧力にて吸引濾過（減圧度１３．３３ＫＰａ）を行い、清澄なバニラ抽出液３７５０ｇを得た（比較品１：ｐＨ４．７）。
(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).
バニラ抽出液（比較品１）３００ｇを１Ｌオートクレーブに仕込み、砂糖混合果糖ぶどう糖液糖３００ｇ（バニラ抽出液と同重量）を加え、密閉した後、撹拌しながら加熱し、１４０（±２）℃にて２時間加熱した。３０℃まで冷却後、内容物を取り出し、１００メッシュサランにて濾過して加熱処理物を得た（比較品２）。 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).
バニラ抽出液（比較品１）３００ｇに砂糖混合果糖ぶどう糖液糖３００ｇ（バニラ抽出液と同重量）を加え、３０％水酸化ナトリウム水溶液でｐＨ７．０に調整し、１Ｌオートクレーブに仕込み、密閉した後、撹拌しながら加熱し、１４０（±２）℃にて２時間加熱した。３０℃まで冷却後、内容物を取り出し、１００メッシュサランにて濾過して加熱処理物を得た（本発明品１）。 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）官能評価
次に、下記処方（表１）に従って、乳脂肪約１０質量％のアイスクリーム生地を調製した。次いで、このアイスクリーム生地に、本発明品１、比較品１および比較品２をそれぞれ表２に示す濃度添加して、常法に従いバニラアイスクリームを調製した。
(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.
これらのバニラアイスクリームについて、良く訓練された１０名のパネラーにて官能評価を行った。評価基準は、バニラの熟成感、呈味感についてはそれぞれ、感じられない：０点、明らかに弱い：２点、やや弱い：４点、普通：６点、やや強い：８点、明らかに強い１０点、また、バランスについては、悪い：２点、やや悪い：４点、普通：６点、やや良い：８点、良い：１０点とした。その平均点および平均的なコメントを表２に示す。なお、バニラの熟成感とは、前記の通り、バニラエキスを長期間熟成させたときに強化される洋酒香・乾燥果実香などを中心としたトップノートの芳醇な香りのことを指し、あたかも長期間に渡り熟成されたかのように味わい深いと感じさせるような感覚である。また、バニラの呈味感とは、含水エタノール等で抽出後に濃縮して力価を高めたバニラオレオレジンのように、ミドルノート・ラストノートのバルサミック感・キャラメリック感のある香気に甘みなどの呈味も含めた香味全体に強さをもたらすような感覚である。また、バランスとはバニラの香気および呈味のバランスを意味し、甘味の他前述の熟成感・呈味感などの全体的な力価のバランスが取れ良好に調和した感覚を意味する。 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.
表２に示したとおり、含水エタノール抽出し、未加熱のバニラ抽出液である比較品１をアイスクリームに０．１％添加しても効果はほとんど認められなかったが、比較品１に糖を添加して１４０℃にて加熱した比較品２を０．１％添加したアイスクリームは、バニラの熟成感、呈味感がある程度感じられ、添加効果が確認された。それに対し、比較品１のｐＨを７．０に調整してから糖を添加して１４０℃にて加熱した本発明品１を０．１％添加したアイスクリームでは、バニラの熟成感と呈味感が格段に強く感じられ、全体的にもバランスの取れた香気・呈味を有して非常に良好という評価であった。 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.
また、比較品１および比較品２については添加量を０．２％に増やしたアイスクリームについても評価した。その結果、添加量を増やすと、バニラの熟成感・呈味感は増えることが認められたが、本発明品１を０．１％添加した場合よりも低い評価であった。 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.
以上の結果から、ｐＨを７．０に上げてから加熱することは、バニラエキスの熟成感および呈味感増強に、著しく良好な効果をもたらすことが認められた。 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.
（実施例２）ｐＨの検討
本発明品１において、バニラ抽出液（比較品１）３００ｇに砂糖混合果糖ぶどう糖液糖３００ｇ（バニラ抽出液と同重量）を加えてから３０％水酸化ナトリウム水溶液で調製するときのｐＨを表３の値とし、１Ｌオートクレーブに仕込み、密閉した後、撹拌しながら加熱し、１４０（±２）℃にて２時間加熱した。３０℃まで冷却後、内容物を取り出し、１００メッシュサランにて濾過して加熱処理物を得た（本発明品２〜４）。
(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).
それぞれの加熱品を実施例１と同一処方（表１）のアイスクリームに添加し、良く訓練された１０名のパネラーにて官能評価を行った。評価基準は、実施例１と同様に行った。
その結果を表３に示す。
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.
表３に示した通り、水酸化ナトリウム水溶液を添加してｐＨを上げてから加熱した本発明品１〜４は、いずれも、バニラの熟成感・呈味感が強く感じられ、全体的なバランスも良好であるという評価であり、ｐＨ未調整のまま加熱した比較品２より、アイスクリームに添加したときの効果が大きかった。ｐＨの違いにより、ややタイプが異なり、ｐＨ９付近では甘い感じが強く、ｐＨ１１付近では香ばしさが感じられた。バランスの点ではｐＨ７付近が最も良好であった。 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.
（実施例３）酵素処理後濃縮したバニラ抽出液を加熱したもの
（１）調製方法
イオン交換水１５Ｋｇに凍結粉砕したバニラビーンズ（マダガスカル産）３Ｋｇを投入した。これに、セルラーゼＴ「アマノ」４（天野エンザイム社製のセルラーゼ）１５ｇ（対バニラビーンズ０．５％）およびペクチナーゼＧ「アマノ」（天野エンザイム社製のペクチナーゼ）１５ｇ（対バニラビーンズ０．５％）を加え、４５℃にて３時間撹拌して酵素処理を行った。酵素処理後、９０℃になるまで加熱して酵素を失活させ、そこに９５％エタノール１５Ｋｇを加え、６２℃で３時間撹拌抽出した。３０℃まで冷却し、Ｎｏ．２濾紙（ＡＤＶＡＮＴＥＣ社製 保留粒子径５μ、３０ｃｍ）にセルロースパウダー３５０ｇをプレコートしたヌッチェを使用して一定圧力にて吸引濾過（減圧度１３．３３ＫＰａ）を行い、清澄な抽出液３０．２１Ｋｇを得た。この抽出液に８４０ｇのグリセリンを加えた後、減圧濃縮を行い、濃縮液１６８０ｇを得た（比較品３：ｐＨ４．３、グリセリン濃度５０．０％）。
(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%).
濃縮液（比較品３）５００ｇを１Ｌオートクレーブに仕込み、密閉した後、撹拌しながら加熱し、１３０（±２）℃にて４時間加熱した。３０℃まで冷却後、内容物を取り出し、１００メッシュサランにて濾過して加熱処理物を得た（比較品４）。 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).
また、濃縮液（比較品３）５００ｇを３０％水酸化ナトリウム水溶液でｐＨ７．０に調整したものを１Ｌオートクレーブに仕込み、密閉した後、撹拌しながら加熱し、約３０分かけて昇温し、１３０（±２）℃にて４時間加熱した。３０℃まで冷却後、内容物を取り出し、１００メッシュサランにて濾過して加熱処理物を得た（本発明品５）。 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）官能評価
実施例１と同一処方（表１）に従って、乳脂肪約１０質量％のアイスクリーム生地を調製した。次いで、このアイスクリーム生地に、本発明品５、比較品３および比較品４をそれぞれ１００ｐｐｍ添加して、常法に従いバニラアイスクリームを調製した。
(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.
このバニラアイスクリームについて、良く訓練された１０名のパネラーにて官能評価を行った。評価基準は、実施例１と同様に行った。その結果を表４に示す。 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.
表４に示したとおり、未加熱のバニラ抽出液である比較品３をアイスクリームに１００ｐｐｍ添加しても効果はほとんど認められなかったが、バニラ抽出液を１３０℃にて加熱した比較品４を１００ｐｐｍ添加したアイスクリームは、バニラの熟成感、呈味感がある程度感じられ、添加効果が確認された。それに対し、ｐＨを７．０に調整してから１３０℃にて加熱した本発明品５を１００ｐｐｍ添加したアイスクリームでは、バニラの熟成感と呈味感が非常に強く感じられ、全体的にもバランスの取れた香気・呈味を有して非常に良好という評価であった。 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.
（実施例４）酵素処理した含水エタノール抽出バニラ抽出液に、糖を加えて加熱したもの（濃縮しないタイプ）
（１）調製方法
イオン交換水４０００ｇに凍結粉砕したバニラビーンズ（マダガスカル産）１０００ｇを投入し、９５℃にて３０分間加熱殺菌し、４５℃まで冷却した。これに、セルラーゼＴ「アマノ」４（天野エンザイム社製のセルラーゼ）５ｇ（対バニラビーンズ０．５％）およびペクチナーゼＧ「アマノ」（天野エンザイム社製のペクチナーゼ）５ｇ（対バニラビーンズ０．５％）を加え、４５℃にて３時間酵素処理を行った。３時間経過後、９５％エタノール４０００ｇを加え、８０℃でさらに３時間撹拌し、抽出を行った。３０℃まで冷却し、Ｎｏ．２濾紙（ＡＤＶＡＮＴＥＣ社製 保留粒子径５μ、２０ｃｍ）にセルロースパウダー１５０ｇをプレコートしたヌッチェを使用して一定圧力にて吸引濾過（減圧度１３．３３ＫＰａ）を行い、清澄な抽出液７７４９ｇを得た（比較品５：ｐＨ４．３）。
(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).
バニラ抽出液（比較品５）４００ｇを１Ｌオートクレーブに仕込み、グルコース２００ｇ（対抽出液５０％）を加え、密閉した後、撹拌しながら加熱し、１５０（±２）℃にて１時間加熱した。３０℃まで冷却後、内容物を取り出し、１００メッシュサランにて濾過して加熱処理物を得た（比較品６）。 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).
また、バニラ抽出液（比較品５）４００ｇを３０％水酸化ナトリウム水溶液でｐＨ７．０に調整したのち１Ｌオートクレーブに仕込み、グルコース２００ｇ（対濃縮液５０％）を加え、密閉した後、撹拌しながら加熱し、約３０分かけて昇温し、１５０（±２）℃にて１時間加熱した。３０℃まで冷却後、内容物を取り出し、１００メッシュサランにて濾過して加熱処理物を得た（本発明品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）官能評価
実施例１と同一処方（表１）に従って、乳脂肪約１０質量％のアイスクリーム生地を調製した。次いで、このアイスクリーム生地に、本発明品６、比較品５および比較品６をそれぞれ０．１％添加して、常法に従いバニラアイスクリームを調製した。
このバニラアイスクリームについて、良く訓練された１０名のパネラーにて官能評価を行った。評価基準は、実施例１と同様に行った。その結果を表５に示す。
(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.
表５に示したとおり、バニラビーンズの含水エタノール抽出液の未加熱品である比較品５をアイスクリームに０．１％添加しても効果はほとんどみられなかったが、バニラ抽出液に糖を添加したのち１５０℃にて加熱した比較品６を０．１％添加したアイスクリームは、バニラの熟成感、呈味感がある程度感じられ、添加効果が確認された。それに対し、ｐＨを７．０に調整してから糖を添加して１５０℃で加熱した本発明品６を０．１％添加したアイスクリームでは、バニラの熟成感と呈味感が非常に強く感じられ、全体的にもバランスの取れた香気・呈味を有して非常に良好という評価であった。 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.
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| TW105130112A TWI610629B (en) | 2015-10-01 | 2016-09-19 | Heat treatment vanilla extract manufacturing method |
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| JPS4921460A (en) | 1972-06-19 | 1974-02-25 | ||
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| 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 |
| FR2691880B1 (en) * | 1992-06-05 | 1997-10-31 | Mane Fils Sa V | PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING VANILLA BEANS AND OBTAINED FLAVOR. |
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| JP3471561B2 (en) * | 1997-05-20 | 2003-12-02 | 長谷川香料株式会社 | Method for producing natural vanilla fragrance |
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