초록 ▼

A process for increasing the yield of natural vanilla flavor. Green vanilla pods are hydrated. The resulting hydrated pods are ground, forming a liquid phase and a solid phase. The resulting ground hydrated product of green vanilla pods is treated with an enzymatic system including at least one enzy

A process for increasing the yield of natural vanilla flavor. Green vanilla pods are hydrated. The resulting hydrated pods are ground, forming a liquid phase and a solid phase. The resulting ground hydrated product of green vanilla pods is treated with an enzymatic system including at least one enzyme. The enzyme system possesses from about 10 to about 1000 units of beta-glucose activity per gram of green vanilla pods. The ground hydrated green vanilla pods and the enzymatic system are incubated at a temperature of from about 10.degree. C. to about 40.degree. C. for a period of between about 2 hours and about 30 hours sufficient to allow the release of the vanilla flavor. The liquid phase containing the vanilla flavor is separated from the solid phase.

대표청구항 ▼

[ I claim:] [1.] A process for preparing vanillin from vanilla beans which comprises:a) hydrating green vanilla pods;b) grinding the resulting hydrated pods to form a ground hydrated product having a liquid phase and a solid phase;c) treating said ground hydrated product with an enzymatic system whi

[ I claim:] [1.] A process for preparing vanillin from vanilla beans which comprises:a) hydrating green vanilla pods;b) grinding the resulting hydrated pods to form a ground hydrated product having a liquid phase and a solid phase;c) treating said ground hydrated product with an enzymatic system which comprises: (a) at least one enzyme capable of destroying the cell membrane systems of plant cells and wherein said enzyme is selected from the group consisting of an enzyme having pectinase activity, an enzyme having cellulase activity, an enzyme having hemicellulase activity and mixtures thereof and (b) at least one enzyme possessing from about 10 to about 1000 units of a beta-glucosidase activity per gram of green vanilla pods;d) incubating said ground hydrated product containing said enzymatic system at conditions of a temperature of from about 10.degree. C. to about 40.degree. C. for a period of from about 2 hours to about 30 hours, said conditions being sufficient to enzymatically breakdown cell membranes of said ground hydrated product and allow the release of the vanillin;e) separating the liquid phase from the solid phase and;f) recovering said liquid phase which contains the vanillin and other soluble material.