Method for manufacturing vanilla spice

Abstract

To provide a method for manufacturing vanilla spice that suppresses occurrence of putrefaction and increases an amount of vanillin generated.SOLUTION: This method includes a crushing step S2 of crushing a vanilla pod containing a precursor to obtain a vanilla spice semi-product; a sealing step S3 of placing the vanilla spice semi-product in a container defining a synthesis space and sealing the container in which the vanilla spice semi-product is placed; and a synthesis step S4 of placing the vanilla spice semi-product sealed in the container in an environment at 40°C to 65°C, so that the precursor reacts to generate aroma components including vanillin, and the vanilla spice semi-product becomes vanilla spice containing the aroma components.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a method for producing spices, and in particular to a method for producing vanilla spice. [Background technology]

[0002] Vanilla can be processed through fermentation, purification, and other processes to produce the well-known, high-quality, edible flavoring called vanillin.

[0003] When vanillin is added to food such as cream, foods made using that food such as vanilla ice cream, vanilla cake, and vanilla cookies will have an elegant aroma due to the vanillin.

[0004] In addition, vanillin is widely used in various types of food because it can be applied to a wide range of foods and has an elegant aroma that is popular with the public.

[0005] Patent Document 1 discloses a method for processing vanilla (generally Vanilla planifolia, Vanilla tahitensis or Vanilla pompona) pods. As shown in FIG. 1, the method includes a fermentation step P1 and a dry ripening step P2.

[0006] The anti-blue fermentation step P1 is a step in which vanilla pods are subjected to anti-blue treatment at 60°C to 65°C for 1 to 10 minutes, and then fermented for 2 to 3 days under conditions of a temperature of 40°C to 50°C and a humidity of 40% to 60% to obtain fermented vanilla pods.

[0007] In the drying and maturing step P2, the fermented vanilla pods are placed in a dryer and dried for 4 to 6 weeks under conditions of a temperature of 30°C to 40°C and a relative humidity of 40% to 50%, and then maturation is carried out for 2 to 4 months under conditions of a temperature of 30°C to 40°C and a relative humidity of 40% to 50% to obtain maturated vanilla pods.

[0008] The manufacturer then, for example, crushes the aged vanilla pods to obtain vanilla pod powder, and then performs extraction, purification, and other processes to produce an edible extract containing vanillin, which can be used to produce vanilla-flavored foods.

[0009] However, the vanilla pods in the processing method of Patent Document 1 undergo a microbial-killing fermentation step P1, which is not carried out in an environment in which the vanilla pods are sealed, making them susceptible to spoilage due to contact with external microorganisms, resulting in a significant reduction in product yield.

[0010] In addition, in the drying and ripening step P2, the fermented vanilla pods are not subjected to processes such as crushing or granulation, so that the substrates in the tissue structure of the vanilla pods are unlikely to be released and react with each other, and the vanillin concentration in the ripened vanilla pods is significantly reduced.

[0011] Since the concentration of vanillin in aged vanilla pods is low compared to the demand for vanillin extraction, it is necessary to store large amounts of aged vanilla pods in order to produce a significant amount of vanillin-containing spice at one time.

[0012] As described above, spoilage is likely to occur during the production process, resulting in a significantly low product yield, and in addition, the current situation of a low concentration of vanillin in aged vanilla pods makes it difficult to reduce the cost of producing vanillin. [Prior art documents] [Patent documents]

[0013] [Patent Document 1] Taiwan Patent Application Publication No. 202222172 Summary of the Invention [Problem to be solved by the invention]

[0014] An object of the present invention is to provide a method for producing vanilla spice which is less susceptible to spoilage during the production process and which improves the yield of vanillin. [Means for solving the problem]

[0015] In order to achieve the above object, the present invention provides a method for producing a vanilla spice semi-finished product by crushing a precursor-containing vanilla pod (sometimes called a "vanilla seed pod"); placing said vanilla spice semi-finished product in a composite space of a container defining said composite space and sealing said container in which said vanilla spice semi-finished product is placed; and a synthesis step of placing the vanilla spice semi-finished product sealed in the container in an environment of 40°C to 65°C to react the precursors to generate aroma components containing vanillin, thereby converting the vanilla spice semi-finished product into vanilla spice containing the aroma components. Effect of the Invention

[0016] In the vanilla spice production method of the present invention, the crushing step allows the precursors to easily flow out of the tissue structure of the vanilla pod, the sealing step prevents the vanilla spice semi-finished product from coming into contact with external microorganisms and causing spoilage, and the synthesis step is favorable for the reaction of the precursors, so that a vanilla spice with a higher concentration of vanillin can be produced, thus certainly reducing the possibility of spoilage in the production process and increasing the quality and yield of vanilla spice. [Brief description of the drawings]

[0017] [Figure 1] FIG. 1 is a flow chart showing the vanilla pod processing method described in Patent Document 1. [Diagram 2] FIG. 1 is a flow chart showing a first embodiment of a method for producing vanilla spice of the present invention. [Diagram 3] FIG. 3 is a diagram showing the manufacturing flow explained in FIG. 2. [Figure 4] FIG. 11 is a flow diagram showing a case where the sealing step in the first embodiment is performed by only the evacuation step. [Diagram 5]FIG. 4 is a flow chart showing a case where the sealing step in the first embodiment is performed only by the air supplying step. [Figure 6] FIG. 2 is a flow diagram showing a second embodiment of the method for producing vanilla spice of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] In order to more clearly describe the objectives, technical means and advantages of the embodiments of the present invention, the following will clearly and completely describe the technical means in the embodiments of the present invention in combination with the accompanying drawings of the embodiments of the present invention. It is clear that the described embodiments are only some embodiments of the present invention, and not all embodiments. Generally, the components of the embodiments of the present invention depicted and shown in the accompanying drawings can be arranged and designed in various different configurations. Therefore, the detailed description of the embodiments of the present invention provided below in the accompanying drawings does not constitute any limitation on the protection scope of the present invention, but only represents selected embodiments of the present invention.

[0019] Moreover, in describing the present invention, the terms "first", "second", etc. are used for distinguishing purposes only and do not teach or imply any relative importance.

[0020] The first embodiment of the method for producing vanilla spice of the present invention includes a sterilization step S1, a crushing step S2, a sealing step S3, and a compounding step S4, as shown in FIG. 2 and FIG.

[0021] This embodiment applies to the processing of vanilla (commonly Vanilla planifolia, Vanilla tahitensis or Vanilla pompona) pods 9 containing precursors and natural enzymes to obtain vanilla flavouring 8 containing vanillin.

[0022] Specifically, the precursor is glucovanillin and the natural enzyme is glucosidase.

[0023] The sterilization step S1 is a step carried out before the crushing step S2, in which the vanilla pods 9 are sterilized or bacteria on the vanilla pods 9 are inactivated using a sterilization equipment.

[0024] The sterilization equipment is selected from an ultraviolet lamp, an ozone sterilization device, a container containing alcohol, or a container containing hypochlorous acid water.

[0025] That is, in the sterilization step S1, the vanilla pods 9 are sterilized by ultraviolet irradiation, ozone ventilation, alcohol immersion, hypochlorous acid water immersion, or a combination thereof to remove bacteria from the surfaces of the vanilla pods 9.

[0026] In some embodiments, the sterilization equipment is an ozone sterilization device, which allows the surface of the vanilla pods 9 to be effectively sterilized by aeration with ozone, and eliminates the need to check for any residual liquid chemicals when using liquid chemicals such as alcohol or hypochlorous acid water.

[0027] In some embodiments, the grinding step S2 is carried out immediately after the pasteurization step S1 to prevent the pasteurized vanilla pods 9 from coming into contact with bacteria again.

[0028] The grinding step S2 is a step of grinding the vanilla pods 9 containing the precursors and the natural enzymes to obtain a vanilla spice semi-finished product 7.

[0029] In this embodiment, the grinding step S2 grinds vanilla pods 9 and sterile water in a weight ratio of 3:1 to 1:1 to obtain a vanilla spice semi-finished product 7 containing sterile water.

[0030] Specifically, the grinding step S2 involves placing the vanilla pods 9 in a homogenizing device 2, such as a blender or homogenizer, and starting the homogenizing device 2 to grind the vanilla pods 9 into fine particles, so that the tissue structure of the vanilla pods 9 is destroyed during grinding to obtain a vanilla spice semi-finished product 7.

[0031] In this embodiment, in the grinding step S2, the average particle size of the ground vanilla pods 9 in the vanilla spice semi-finished product 7 is less than 2 mm.

[0032] The sealing step S3 consists of placing the vanilla condiment semi-finished product 7 in the composition space 30 of the container 3 defining the composition space 30 and sealing the container 3 in which the vanilla condiment semi-finished product 7 is placed.

[0033] In this embodiment, the sealing step S3 involves placing a vanilla spice semi-finished product 7 in the synthesis space 30 of each of the multiple containers 3 from which oxygen-containing gas has been evacuated, and then sealing the containers 3 to close the synthesis space 30 in which the vanilla spice semi-finished product 7 is placed.

[0034] In this embodiment, the container 3 is a bag 31 made of a soft material that deforms when squeezed and subjected to force.

[0035] In this embodiment, the sealing step S3 also includes a vacuum evacuation step S31 for discharging the gas in the synthesis space 30 of the container 3 after placing the vanilla spice semi-finished product 7 in the synthesis space 30 of the container 3 and before sealing the container 3, and an aeration step S32 for feeding an inert gas into the synthesis space 30 of the container 3 after the vacuum evacuation step S31.

[0036] In this embodiment, the vacuum evacuation step S31 and the air supply step S32 are completed by, for example, a sealing packaging machine having a vacuum evacuation function and a gas filling function.

[0037] The soft material can be a transparent material such as polyethylene (PE) or polypropylene (PP), or can be an aluminum foil composite material with a laminated structure.

[0038] The use of polyethylene or polypropylene allows the user to directly observe the loading state of the vanilla spice semi-finished product 7 in the bag 31.

[0039] The laminated aluminum foil composite material not only has properties such as water resistance, gas resistance and light blocking, but also has a supporting laminated structure that makes it more convenient for users to divide the vanilla flavoring 8 into multiple small containers.

[0040] Referring to Figure 4 in addition to Figures 2-3, the sealing step S3 is not limited to performing both the vacuum evacuation step S31 and the air supply step S32 to discharge the gas in the synthesis space 30 to the outside. In other embodiments, as shown in Figure 4, only the vacuum evacuation step S31 can be performed to discharge the gas from the bag 31 to the outside, thereby creating a synthesis space 30 with a low oxygen environment. In other embodiments, as shown in Figure 5, only the air supply step S32 can be performed to supply an inert gas into the synthesis space 30 of the bag 31 to reduce the oxygen content in the synthesis space 30 of the bag 31, thereby discharging the gas that was originally in the synthesis space 30 of the bag 31, thereby creating a synthesis space 30 with a low oxygen environment.

[0041] Also, as shown in FIGS. 2 and 3, in the gas supplying step S32, an inert gas having a volume more than twice the volume of the vanilla spice semi-finished product 7 is supplied to the synthesis space 30.

[0042] The inert gas may be nitrogen (N2), carbon dioxide (CO2), helium (He), neon (Ne), argon (Ar), krypton (Kr), xenon (Xe), or radon (Rn), or the like.

[0043] In the synthesis step S4, the vanilla spice semi-finished product 7 sealed in the container 3 is placed in an environment of 40°C to 65°C, and the precursors are reacted to produce aroma components including vanillin, so that the vanilla spice semi-finished product 7 becomes vanilla spice 8 containing the aroma components.

[0044] In this embodiment, the synthesis step S4 includes a mixing step S41 of uniformly mixing the vanilla spice semi-finished product 7. Specifically, the synthesis step S4 includes placing the container 3 containing the vanilla spice semi-finished product 7 in an oven 4, reacting the precursors to generate the aroma components including vanillin, and the vanilla spice semi-finished product 7 becomes the vanilla spice 8 containing the aroma components. The temperature in the oven 4 is set to 40°C to 65°C, and in some embodiments, it is set to 50°C to 60°C. The time for placing the container 3 containing the vanilla spice semi-finished product 7 in the oven 4 is 2 days to 3 weeks.

[0045] Under the right environmental conditions, the aroma compound that is produced in the reaction is vanillin, the compound against which the quality of the finished product is assessed.

[0046] In the mixing step S41, the vanilla spice semi-finished product 7 is mixed uniformly by repeatedly kneading the bag 31 which is the container 3. The bag 31 is made of a soft material which deforms when squeezed, so that the user can easily knead the bag 31 repeatedly, which has the effect of allowing the vanilla spice semi-finished product 7 to be mixed uniformly.

[0047] Examples of the present invention will now be described, with the understanding that these examples are illustrative and explanatory and should not be construed as limiting the present invention. <Example 1> Example 1 was produced by the following steps 1 to 4, and the experimental results of Example 1 are shown in Table 1.

[0048] Step 1: 1 kg of vanilla pods 9 was sterilized using an ozone sterilizer.

[0049] Step 2: Sterilized vanilla pods 9 and sterilized water were added to a mixer in a weight ratio of 2:1, and the mixer was then started to crush the vanilla pods 9 into fine particles having an average particle size of less than 2 mm, while simultaneously obtaining a vanilla spice semi-finished product 7.

[0050] Step 3: The vanilla spice semi-finished products 7 are divided and placed into the composite space 30 of the three bags 31, and then the gas in each bag 31 is evacuated using the above-mentioned sealing packaging machine to obtain three bags 31 containing the vanilla spice semi-finished products 7 in a vacuum state.

[0051] Then, nitrogen gas having a volume more than twice the volume of the vanilla spice semi-finished product 7 was fed into the composite space 30 of one evacuated bag 31, and carbon dioxide gas having a volume more than twice the volume of the vanilla spice semi-finished product 7 was fed into the composite space 30 of the other evacuated bag 31, and the three bags 31 were then sealed, thereby obtaining a bag 31 filled with nitrogen gas and containing the vanilla spice semi-finished product 7 and a bag 31 filled with carbon dioxide gas and containing the vanilla spice semi-finished product 7, while the remaining bag 31 containing the vanilla spice semi-finished product 7 was left in a vacuum state (respectively (vacuum), (nitrogen), and (carbon dioxide) in Example 1 of Table 1 below).

[0052] Step 4: The bags 31 containing the vanilla spice semi-finished product 7, the bags 31 filled with nitrogen gas and containing the vanilla spice semi-finished product 7, and the bags 31 filled with carbon dioxide gas and containing the vanilla spice semi-finished product 7 were placed in an oven with the internal temperature set at 50 degrees for three weeks. During this period, each bag 31 was shaken and kneaded for one minute twice a day to mix the vanilla spice semi-finished product 7 and promote a reaction, thereby obtaining vanilla spice 8 having a moisture content in the range of 87.4% to 88.3%. <Comparative Example 1> Comparative Example 1 includes the following manufacturing steps.

[0053] Step a: 1 kg of vanilla pods 9 were placed in an open container.

[0054] Step b: The vanilla pods 9 in the container were heated to ripen the vanilla pods 9, thereby producing vanillin.

[0055] Step c: Vanilla pods 9 containing vanillin were crushed to obtain vanilla spice. <Evaluation items> Moisture content measurement: The moisture content of vanilla spice 8 of Example 1 and the vanilla spice of Comparative Example 1 is measured using an electrical moisture meter. Determination of vanillin content: Referring to the steps described in ISO5565-2:1999 (2016 edition), a part of the vanilla spice flavor 8 of Example 1 and a part of the vanilla spice flavor 8 of Comparative Example 1 were taken out, and a cylindrical filter paper was laid on the filter paper. The cylindrical filter paper was then placed in a Soxhlet extractor to extract the vanillin obtained, and the amount of vanillin was measured using High Performance Liquid Chromatography. The vanillin content was calculated by subtracting the water content of each sample.

[0056] The unit of measurement for vanillin is the amount (g) of vanillin contained in every 100 g of sample minus the water content, i.e., the vanillin content is "g / 100 g sample".

[0057] [Table 1] The experimental results show that in the crushing step S2, the structure of the vanilla pod 9 is crushed by the fins of the mixer, and the glucovanillin and glucosidase in the vanilla pod 9 are released from the tissue structure of the vanilla pod 9, so that the glucovanillin and glucosidase can come into better contact with each other and react with each other to produce vanillin.

[0058] And, the sealing step S3 allows the vanillin to be stored in the synthesis space 30, and prevents the vanillin from evaporating and dissipating to the outside, resulting in a decrease in production.

[0059] In addition, the sealing step S3 can prevent moisture in the vanilla spice semi-finished product 7 from dissipating to the outside, maintain the basic moisture content, and maintain the fluidity of the vanilla spice semi-finished product 7 even in a high moisture environment, thereby increasing the probability that the glucovanillin and glucosidase in the vanilla spice semi-finished product 7 will come into contact with each other and react with each other.

[0060] When a user kneads the bag 31 to mix the vanilla spice semi-finished product 7 uniformly, the nitrogen or carbon dioxide filled in the bag 31 is beneficial to the mixing of the vanilla spice semi-finished product 7, and further increases the probability that the glucovanillin and glucosidase in the vanilla spice semi-finished product 7 will come into contact with each other and react with each other.

[0061] By filling the bag 31 with nitrogen or carbon dioxide, the oxygen remaining in the bag 31 is pushed out, creating a low-oxygen environment, which prevents spoilage of some of the vanilla spice semi-finished products 7 due to contact and reaction with microorganisms in the external environment, which are generally aerobic, and improves the yield of the vanilla spice 8.

[0062] Furthermore, in Example 1, the generation of mold in vanilla spice 8 was not observed, and vanilla spice 8 gave off a rich aroma.

[0063] Therefore, in the vanilla spice 8 of the first embodiment, when the synthesis step S4 is carried out after the grinding step S2 and the sealing step S3, the glucovanillin and glucosidase react sufficiently in the mixing step S41, and the generated vanillin can be entirely kept in the bag 31. Therefore, according to the data of Example 1, the vanillin content per 100 g of the sample is between 20.9 g and 21.3 g, which is obviously superior to the vanillin content of 1 g to 5 g in Comparative Example 1, and the production amount of vanillin is greatly improved.

[0064] Furthermore, vanilla spice 8 of Example 1 showed no signs of spoilage, and significantly improved the problems of low yield and insufficient aroma of conventional vanilla spice. <Example 2> The difference between Example 2 and Example 1 is that, as shown in Table 2, in step 3, another bag 31 containing a vanilla spice semi-finished product 7 in a vacuum state was prepared, and oxygen gas was fed into the synthesis space 30 of the bag 31 to obtain a fourth bag 31 filled with oxygen gas and containing a vanilla spice semi-finished product 7, mainly for the purpose of comparing the production efficiency of vanillin within the scope of the present invention, and in step 4, the time of placing in the oven was set to 2 weeks.

[0065] [Table 2] According to the data of Example 2, when the synthesis space 30 of the bag 31 is in a vacuum state or filled with nitrogen or carbon dioxide, not only is the vanilla spice 8 prevented from coming into contact with environmental microorganisms and spoiling, but the condition in which glucovanillin and glucosidase are partially oxidized and inactivated is reduced, so that vanilla spice 8 having a high vanillin content of 19.0 g to 20.1 g per 100 g sample was produced in a low-oxygen environment of a vacuum state or filled with nitrogen or carbon dioxide.

[0066] However, experimental results show that even in an oxygen-containing environment, the manufacturing process of the first embodiment, including crushing, sealing, and synthesis, produces vanilla spice 8 with a vanillin content of 16.3 g per 100 g sample, which is far higher than that of Comparative Example 1.

[0067] <Example 3> The difference between Example 3 and Example 1 is that, as shown in Table 3, in step 4, the time for placing in the oven was changed to 2 days.

[0068] [Table 3] Comparing Example 3 with Example 1, it was found that the longer the reaction period, the higher the vanillin content. When the reaction period reached 3 weeks, vanilla spice 8 was produced, which had a high vanillin content of 20.1 g to 21.3 g per 100 g of sample.

[0069] However, according to the manufacturing process of the first embodiment, such as crushing, sealing, and synthesis, a much higher vanillin content than that of Comparative Example 1 was obtained even in a reaction period of 2 days.

[0070] The second embodiment of the method for producing vanilla spice of the present invention is similar to the first embodiment, and the differences from the first embodiment will be described below.

[0071] In the second embodiment, as shown in FIG. 2 and FIG. 6, in the sealing step S3 and the mixing step S41, a reaction tank 32 having a heating function, a temperature control function, and a function of introducing the inert gas and made of a hard material is used as the container 3.

[0072] The reaction tank 32 includes a tank body 321 that defines the synthesis space 30, and an agitator (not shown) that is installed in the synthesis space 30 and stirs and mixes the vanilla spice semi-finished product 7.

[0073] In this embodiment, the reaction tank 32 provides the high temperature heating environment for the vanilla spice semi-finished products 7 instead of the oven 4 .

[0074] In some embodiments, reaction tank 32 is selected from a large volume tub made of a material such as metal or glass.

[0075] In some embodiments, the stirrer is selected from a mixing blade or a magnetic stir bar, and accomplishes the mixing step S41 by vortexing the high moisture vanilla spice semi-finished product 7.

[0076] In carrying out the second embodiment, a large amount of vanilla spice semi-finished products 7 is put into the reaction tank 32, the reaction tank 32 is sealed and the operation of the reaction tank 32 is controlled to heat the vanilla spice semi-finished products 7 in the reaction tank 32, and the heated vanilla spice semi-finished products 7 are stirred by the stirrer, and the sealing step S3 and the compounding step S4 are sequentially completed for the large amount of vanilla spice semi-finished products 7 in the reaction tank 32. This can meet the demand for a large amount of vanilla spice 8, and achieve the effect of mass production.

[0077] According to the above, the vanilla spice production method of the present invention allows the precursors and the natural enzymes to easily flow out of the tissue structure of the vanilla pod 9 through the crushing step S2, prevents the vanilla spice semi-finished product 7 from coming into contact with external microorganisms and spoiling through the sealing step S3, and maintains the moisture content of the vanilla spice semi-finished product 7, making the vanilla spice semi-finished product 7 fluid and more uniformly stirred during the mixing step S41 of the synthesis step S4, which is conducive to a sufficient reaction between the precursors and the natural enzymes and prevents vanillin from evaporating and dissipating to the outside, thereby producing vanilla spice 8 with a higher vanillin concentration, thereby certainly achieving the object of the present invention.

[0078] While the invention has been described in connection with what are considered to be exemplary embodiments, it is understood that the invention is not limited to the disclosed embodiments, but is intended to cover various arrangements within the broadest spirit and scope so as to encompass all such modifications and equivalent arrangements.

[0079] The above embodiment is illustratively intended to explain the principles and effects of the present invention, and is not intended to limit the present invention. Those skilled in the art may make some changes or modifications to the above embodiment without departing from the spirit and scope of the present invention. Therefore, all changes and modifications made by those skilled in the art without departing from the gist of the present invention should be considered to be within the scope of protection of the present invention. [Industrial Applicability]

[0080] The method for producing water vanilla spice of the present invention is suitable for producing vanilla spice that is less susceptible to spoilage and has an improved yield of vanillin. [Explanation of symbols]

[0081] 2 Homogenizer 3 containers 30 Composite Space 31 bags 32 Reaction Tank 321 Tank body 4. Oven 7. Vanilla spice semi-finished products 8. Vanilla Spice 9 Vanilla pods S1 Sterilization step S2 Crushing step S3 Sealing step S31 Vacuum evacuation step S32 Air supply step S4 Synthesis step S41 Mixing step

Claims

1. a milling step of milling the precursor-containing vanilla pods to obtain a vanilla spice semi-finished product; placing said vanilla spice semi-finished product in a composite space of a container defining said composite space and sealing said container in which said vanilla spice semi-finished product is placed; and a synthesis step of placing the vanilla spice semi-finished product sealed in the container in an environment of 40°C to 65°C to react the precursors to generate aroma components including vanillin, thereby converting the vanilla spice semi-finished product into a vanilla spice containing the aroma components.

2. 2. The method of claim 1, wherein the sealing step includes a vacuum evacuation step for evacuating the gas within the composite space of the container.

3. The sealing step includes a gas supply step of supplying an inert gas into the synthesis space of the container and discharging the gas in the synthesis space of the container, The inert gas is selected from nitrogen or carbon dioxide, 2. The method of claim 1, wherein the gas in the container comprises oxygen.

4. The compounding step includes a mixing step of repeatedly kneading the container to uniformly mix the vanilla spice semi-finished product; The method for producing vanilla spice according to any one of claims 1 to 3, characterized in that the container is a bag made of a soft material that deforms when squeezed.

5. The compounding step includes a mixing step of stirring the vanilla spice semi-finished product in the container to uniformly mix it, The container is a reaction tank having a heating function and a temperature control function and made of a hard material; 4. The method for producing vanilla spice according to claim 1, wherein the reaction tank comprises a tank body defining the synthesis space, and an agitator disposed in the synthesis space for agitating the vanilla spice semi-finished product.

6. A sterilization step is performed before the grinding step, 4. The method for producing vanilla spice according to claim 1, wherein in the sterilization step, the vanilla pods are sterilized by ultraviolet irradiation, ozone aeration, immersion in alcohol, immersion in hypochlorous acid water, or a combination thereof.

7. The method for producing vanilla spice according to any one of claims 1 to 3, characterized in that in the synthesis step, the semi-finished vanilla spice product is placed in an environment of 50°C to 60°C.

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