Title:
【発明の名称】バニラ青莢の酵素処理による天然バニラ香料の製造方法、及び得られた香料
Document Type and Number:
Japanese Patent JPH06502685
Kind Code:
A
Abstract:
Process for the production of natural vanilla extract, consisting in processing crushed green vanilla pods by means of an enzymatic system capable of destroying plant cell membrane systems and hydrolyzing glycosylic precursors of volatile compounds. Preferably, the enzymatic system consists of one or more enzymes having a gloucosidase activity, the number of glucosidase units per gram of green vanilla pods being between 20 and 500 units. The process substantially reduces the time for transforming the aromatic precursors of the pod, especially glucovanillin into vanillin with, moreover, an excellent yield. The present invention also concerns natural vanilla extract obtained by said process.
Inventors:
Brunelly, Pascal Marc
Application Number:
JP50499993A
Publication Date:
March 24, 1994
Filing Date:
September 01, 1992
Export Citation:
Assignee:
Perno Ricardo
International Classes:
A23L27/24; C11B9/00; C11B9/02; C12P7/24; A23L27/00; C12P7/42; (IPC1-7): C11B9/02; A23L1/22; A23L1/23; C11B9/00
Attorney, Agent or Firm:
Takashima Hajime