Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1996-09-16
1998-01-06
Kepplinger, Esther
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
420 52, 420425, 420518, 420534, 420538, 420629, 420650, 435132, 435148, A23L 123, C12P 700, C12P 726
Patent
active
057052050
ABSTRACT:
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.
REFERENCES:
patent: 2835591 (1958-05-01), Graves et al.
World Patents Index Latest, Derwent Publications, Vanilla Flavour Obtain Culture Yeast Lactic Acid Bacteria Medium Contain Vanilla Bean, Section Ch, Week 8316 & JP-A-58 043 757, Hasegawa 14 Mars 1983.
Food Research, F.E. Arana, Action of a beta-glucosidase in the curuing of vanilla, 1943, pp. 343-351.
W. Pigman, The Carbohydrates Chemistry, Biochemistry and Physiology, Academic Press, 1957 pp. 536-589.
Kepplinger Esther
Richard Pernod
Sherrer Curtis E.
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