METHOD OF MANUFACTURING VANILLA EXTRACT BY HEAT-TREATMENT

The present invention provides a production method of a heat-treated vanilla extract, which enhances aging sensation and polishing sensation of aroma and flavor of a vanilla extract obtained from a vanilla bean to significantly improve the flavor from a top note to a last note. The production method...

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Bibliographische Detailangaben
Hauptverfasser:	TAKEDA AKIZUMI, NISHII FUMIKO, NAGANO KAZUTANE, FUCHIMOTO YOKO
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	The present invention provides a production method of a heat-treated vanilla extract, which enhances aging sensation and polishing sensation of aroma and flavor of a vanilla extract obtained from a vanilla bean to significantly improve the flavor from a top note to a last note. The production method of a heat-treated vanilla extract comprises the steps of: adjusting the vanilla extract at pH 5 to pH 12; and heating at 100 to 180C for 10 minutes to 10 hours. (과제) 바닐라콩으로부터 얻어진 바닐라 추출액의 향기ㆍ향미의 숙성감, 정미감 등을 대폭 증강시켜, 톱 노트에서부터 래스트 노트까지 균형있게 향미를 발현시킬 수 있는 가열 처리 바닐라 엑기스의 제조 방법을 제공하는 것. (해결 수단) 바닐라 추출액을, pH 5 ∼ pH 12 로 조정한 후, 100 ℃ ∼ 180 ℃ 에서 10 분 ∼ 10 시간 가열 처리하는 것을 특징으로 하는 가열 처리 바닐라 엑기스의 제조 방법.