| 摘要 |
PROBLEM TO BE SOLVED: To obtain a Vanilla aroma which has improved fragrance and flavor and is free of grassy, astringent, or harsh smell, which is characteristic of Vanilla Bean, by providing an extract of Vanilla Bean with a hydrophilic organic solvent and treating the extract with β-glucosidase and tannase. SOLUTION: Some pieces of Vanilla Bean which have been cut into a length of about 0.2 to 2.0 cm are mixed with equal to 5 times amount of a mixture of a hydrophilic organic solvent and water in a ratio of 3:7 to 8:2, and subjected to extraction under stirring or refluxing at 20 to 90 deg.C for 1 to 6 hr. The resulting mixture is subjected to solid-liquid separation by centrifugal separation or the like, and the obtained liquid portion is concentrated by removing the hydrophilic organic solvent to provide an extract of Vanilla Bean with a hydrophilic organic solvent. Then, 100 pts.wt. of the extract is mixed with 0.01 to 2.0 pts.wt. of β-glucosidase and subjected to treating at a pH of 4.0 to 8.0 at 30 to 60 deg.C for 8 to 48 hr, and thereafter, is mixed with 0.01 to 2.0 pts.wt. of tannase and subjected to treating at a pH of 4.0 to 8.0 at 30 to 60 deg.C for 1 to 3 hr. The resulting mixture is heated at 80 to 95 deg.C for 5 min to 1 hr, thereby deactivating the enzymes. |
