METHOD FOR PRODUCING NEW VANILLA EXTRACT

PROBLEM TO BE SOLVED: To obtain a highly palatable vanilla extract enhanced in mellow body taste and voluminous feeling and reduced in astringency by treating postcuring vanilla beans with a specific enzyme. SOLUTION: This method for producing a vanilla extract is characteristically obtained by trea...

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1. Verfasser:	FUJIMURA TAICHIRO
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a highly palatable vanilla extract enhanced in mellow body taste and voluminous feeling and reduced in astringency by treating postcuring vanilla beans with a specific enzyme. SOLUTION: This method for producing a vanilla extract is characteristically obtained by treating postcuring vanilla beans or an extract thereof with at least one enzyme selected from protease, astringency/bitterness splitting enzyme and hesperidin splitting enzyme.