Method for producing aged vanilla beans

Abstract

The present invention provides: a method for producing aged vanilla beans, with which a required time can be shortened compared with the traditional methods including heating in hot water, and with which the generation of mold can be suppressed; and aged vanilla beans produced by the method. One or more embodiments according to the present invention relate to a method for producing aged vanilla beans, the method comprising: a high-pressure treatment step in which vanilla beans are subjected to a high-pressure treatment under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; and a drying step in which the vanilla beans that have undergone the high-pressure treatment are dried after the high-pressure treatment step.

Description

How to make aged vanilla beans

[0001] The present invention relates to a method for producing aged vanilla beans.

[0002] Vanilla is a plant of the orchid family native to Central and South America. Harvested vanilla seed pods (vanilla beans) are cured and processed to be used as ingredients to impart a sweet aroma and as a material for extracting vanilla essence.

[0003] Traditional curing of vanilla beans involves boiling raw vanilla beans in hot water at approximately 65°C for approximately 3 minutes, wrapping the boiled beans in a blanket and steaming them, and then drying them in the sun and shade to reduce the moisture content to approximately 18 to 38% by weight. Vanillin is known as one of the aroma components unique to aged vanilla beans. Glucovanillin contained in raw vanilla beans is hydrolyzed by the action of β-glucosidase to produce vanillin. In traditional curing, boiling vanilla beans destroys their tissue, creating conditions that make it easier for β-glucosidase to act, which is thought to promote the production of vanillin.

[0004] Traditional curing as described above usually takes a long time, about six months, and during this long drying period, mold growth and excessive drying can occur, resulting in product loss.

[0005] Non-Patent Document 1 describes a method of high-pressure treatment using high hydrostatic pressure (HHP) instead of hot water heating, with the aim of shortening the time required for conventional vanilla bean curing, including hot water heating. Non-Patent Document 1 describes high-pressure treatment conditions of a temperature of 7°C, a pressure of 50 to 600 MPa, and a treatment time of 5 minutes. Non-Patent Document 1 also describes that after high-pressure treatment of raw vanilla beans, 20 cycles of a sweating process at 45°C and a relative humidity of over 90% and a drying process at 50°C and a relative humidity of 60% under light irradiation were performed, with each cycle consisting of one day, followed by conditioning in a cellophane bag at 25°C and a relative humidity of 50% for 30 days to complete the curing process. Non-Patent Document 1 suggests that high-pressure treatment using HHP may increase vanillin yield and shorten the time required for curing.

[0006] High-pressure treatment using HHP has been used in food processing for a long time. For example, Non-Patent Document 2 describes that citrus juice can be sterilized without losing its fresh aroma by high-pressure treatment instead of heat sterilization. Also, Non-Patent Document 3 describes that γ-aminobutyric acid accumulates in brown rice that has been soaked in water after high-pressure treatment.

[0007] Genesis V. Butimea-Cantua et al., Food Chemistry 384 (2022) 132497; Hiroshi Ogawa et al., Nippon Nogeikagaku Kaishi Vol. 63, No. 6, pp. 1109-1114, 1989; Miwako Kinebuchi et al., Journal of the Japanese Society for Food Science and Technology, Vol. 46, No. 5, pp. 323-328, 1999

[0008] The traditional method of aging vanilla beans requires a long time and has problems such as mold growth during the aging period.

[0009] Therefore, an object of the present invention is to provide a method for producing aged vanilla beans that can shorten the time required and inhibit mold growth compared to traditional methods, and to provide aged vanilla beans obtained by said method.

[0010] The present inventors have discovered the following invention as a means for solving the above problems.

[0011] [1] A method for producing aged vanilla beans, comprising: a high-pressure treatment step of treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; and a drying step of drying the high-pressure treated vanilla beans after the high-pressure treatment step.

[0012] [2] The method according to [1], wherein in the high-pressure treatment step, the temperature is 30°C or higher, the pressure is 50 MPa or higher, and the time is 50 minutes or longer.

[0013] [3] The method according to [1] or [2], further comprising a pre-storage step of storing the vanilla beans under conditions including a temperature of 20°C or higher and a time period of 24 hours or longer, prior to the high-pressure treatment step.

[0014] [4] The method according to [3], wherein the temperature in the pre-storage step is 25°C or higher.

[0015] [5] The method according to any one of [1] to [4], wherein the drying step comprises drying the high-pressure treated vanilla beans under conditions including a temperature of 30°C or higher.

[0016] [6] The method according to any one of [1] to [5], wherein the drying step includes drying the high-pressure-treated vanilla beans without removing moisture that has exuded to the surface.

[0017] [7] The method according to any one of [1] to [6], wherein the vanilla beans are subjected to an additional high-pressure treatment step during the drying step and then returned to the drying step one or more times.

[0018] [8] The method according to any one of [1] to [7], wherein the drying step is carried out until the moisture content of the vanilla beans is 25% by weight or more and 45% by weight or less.

[0019] [9] A method for bacteriostasis or sterilization of vanilla beans, comprising: a high-pressure treatment step of treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; and a drying step of drying the high-pressure treated vanilla beans after the high-pressure treatment step.

[0020]

[10] The method according to [9], wherein in the high-pressure treatment step, the temperature is 30° C. or higher, the pressure is 50 MPa or higher, and the time is 50 minutes or longer.

[0021]

[11] The method according to [9] or

[10] , wherein the drying step comprises drying the high-pressure treated vanilla beans under conditions including a temperature of 30°C or higher after the high-pressure treatment step.

[0022]

[12] The method according to any one of [9] to

[11] , wherein the vanilla beans are subjected to an additional high-pressure treatment step during the drying step, and then returned to the drying step one or more times.

[0023] This specification includes the disclosure of Japanese Patent Application No. 2023-146311, from which the present application claims priority. All publications, patents, and patent applications cited in this specification are incorporated herein by reference in their entirety.

[0024] The method of producing aged vanilla beans disclosed herein can reduce the time required and inhibit mold growth compared to traditional curing.

[0025] The aged vanilla beans disclosed herein have low mold counts and are less likely to develop mold during distribution.

[0026] Figure 1 shows a photograph of vanilla beans from test groups 17-21 in Experiment 3, 20 days after harvest and immediately before the second high-pressure treatment. Figure 2 shows a photograph of vanilla beans from test groups 24-28 in Experiment 3, 20 days after harvest and immediately before the second high-pressure treatment. Figure 3 shows a photograph of vanilla beans from test groups 31-35 in Experiment 3, 20 days after harvest and immediately before the second high-pressure treatment. Figure 4 shows a photograph of vanilla beans from test groups 36-40 in Experiment 3, 20 days after harvest and immediately before the second high-pressure treatment. Figure 5 shows a photograph of vanilla beans from test groups 41-45 in Experiment 4, 20 days after harvest and immediately before the third high-pressure treatment. Figure 6 shows a photograph of vanilla beans from test groups 46-50 in Experiment 4, 20 days after harvest and immediately before the third high-pressure treatment. Figure 7 shows a photograph of vanilla beans from test groups 51-54 in Experiment 4, 20 days after harvest and immediately before the third high-pressure treatment. The upper row of Figure 8 is a photograph of vanilla beans from Experiment 6, test area 61 (7°C, 100 MPa, 90 minutes), and the lower row of Figure 8 is a photograph of vanilla beans from Experiment 6, test area 62 (20°C, 100 MPa, 90 minutes), after a single high-pressure treatment and storage at 40°C for 12 days. The upper row of Figure 9 is a photograph of vanilla beans from Experiment 6, test area 63 (40°C, 5 MPa, 90 minutes), and the lower row of Figure 9 is a photograph of vanilla beans from Experiment 6, test area 64 (40°C, 30 MPa, 90 minutes), after a single high-pressure treatment and storage at 40°C for 12 days. The upper row of Figure 10 is a photograph of vanilla beans from Experiment 6, test area 65 (40°C, 100 MPa, 3 minutes), and the lower row of Figure 10 is a photograph of vanilla beans from Experiment 6, test area 66 (40°C, 100 MPa, 30 minutes), after a single high-pressure treatment and storage at 40°C for 12 days.

[0027] 1. Vanilla Beans Known varieties of vanilla include Bourbon (Vanilla planifolia) and Tahiti (Vanilla tahitensis). The variety of vanilla used herein is not particularly limited. In this specification, vanilla beans refer to vanilla seed pods.

[0028] The process of increasing the content of aromatic components such as vanillin from raw vanilla beans and then drying them is called "curing." In this specification, cured vanilla beans refer to vanilla beans that have been dried and have an increased content of aromatic components such as vanillin, and can be used as a food ingredient to impart a sweet aroma or as a material for extracting vanilla essence.

[0029] 2. Method for Producing Matured Vanilla Beans The method for producing matured vanilla beans disclosed in this specification is characterized by comprising: a high-pressure treatment step of high-pressure treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; and a drying step of drying the high-pressure treated vanilla beans after the high-pressure treatment step.

[0030] This method allows for the production of aged vanilla beans in a shorter time than traditional methods involving heat treatment in hot water. Furthermore, the aged vanilla beans produced by this method are mold-killed or mold-static, making them suitable for long-term distribution.

[0031] 2.1 High-Pressure Treatment Process An example of an apparatus used in the high-pressure treatment process is a high-pressure treatment apparatus that uses water as a pressure transmission medium and utilizes hydrostatic pressure. In such an apparatus, the temperature during high-pressure treatment can be adjusted by adjusting the temperature of the water.

[0032] The vanilla beans to be subjected to the high-pressure treatment step using the high-pressure treatment device are preferably vacuum-sealed in a flexible resin bag.

[0033] The above-mentioned effects can be achieved by setting the temperature in the high-pressure treatment step to 15° C. or higher. The temperature in the high-pressure treatment step is preferably 20° C. or higher, more preferably 25° C. or higher, more preferably 30° C. or higher, more preferably 15° C. or higher and 60° C. or lower, more preferably 20° C. or higher and 50° C. or lower, more preferably 25° C. or higher and 50° C. or lower, and more preferably 30° C. or higher and 50° C. or lower.

[0034] The above-mentioned effects can be achieved by setting the pressure in the high-pressure treatment step to 10 MPa or more. The pressure in the high-pressure treatment step is preferably 30 MPa or more, more preferably 50 MPa or more, more preferably 10 MPa to 600 MPa, more preferably 30 MPa to 300 MPa, and more preferably 50 MPa to 200 MPa.

[0035] The above-mentioned effects can be achieved by setting the time for the high-pressure treatment step to 5 minutes or more. The time for the high-pressure treatment step is preferably 10 minutes or more, more preferably 50 minutes or more, more preferably 70 minutes or more, more preferably 5 minutes to 600 minutes, more preferably 10 minutes to 450 minutes, more preferably 50 minutes to 300 minutes, and more preferably 70 minutes to 200 minutes.

[0036] Note that a single high-pressure treatment step does not necessarily involve continuous application of high pressure, but may include one or more interruptions in the application of high pressure. However, the interruptions referred to here do not include subjecting the vanilla beans to other treatments such as drying. When one or more interruptions are included, the duration of the high-pressure treatment step refers to the total time during which the vanilla beans are treated at a predetermined temperature and pressure, excluding the periods of the interruptions.

[0037] From the viewpoints of shortening the time required to complete aging and of achieving a bacteriostatic or bactericidal effect, it is more preferable that the high-pressure treatment step include a temperature of 30°C or higher, a pressure of 50 MPa or higher, and a time of 50 minutes or longer, and it is particularly preferable that the temperature, pressure, and time are within the above-mentioned ranges.

[0038] 2.2. Pre-storage Step The method for producing aged vanilla beans disclosed herein preferably further comprises a pre-storage step in which the vanilla beans are stored under conditions comprising a temperature of at least 20°C and a time period of at least 24 hours prior to the high pressure treatment step.

[0039] When the high-pressure treatment step is carried out after the pre-storage step, maturation is more likely to proceed than when the pre-storage step is not carried out, and therefore matured vanilla beans can be obtained in a shorter time.

[0040] The temperature in the pre-storage step is preferably 25°C or higher, more preferably 30°C or higher, even more preferably 35°C or higher, for example, 20°C or higher and 60°C or lower, more preferably 25°C or higher and 50°C or lower, even more preferably 30°C or higher and 50°C or lower, and particularly preferably 35°C or higher and 50°C or lower.

[0041] The time for the pre-storage step is preferably 48 hours or more, more preferably 96 hours or more, even more preferably 24 hours to 21 days, still more preferably 48 hours to 14 days, and particularly preferably 96 hours to 14 days.

[0042] The pre-storage step can be carried out by leaving fresh vanilla beans after harvest at the above-mentioned predetermined temperature for a predetermined period of time. In the pre-storage step, the vanilla beans may be kept at the predetermined temperature for a predetermined period of time in an open state in an air atmosphere, or may be kept at the predetermined temperature for a predetermined period of time in a sealed state in a container such as a flexible bag. When the vanilla beans are sealed in a container, the container may or may not be degassed. It is preferable to start the pre-storage step within 20 days after the vanilla beans are harvested.

[0043] 2.3. Drying Step The drying step is carried out until the moisture content of the vanilla beans reaches preferably 25% by weight or more and 45% by weight or less, more preferably 30% by weight or more and 40% by weight or less, and particularly preferably 32% by weight or more and 38% by weight or less, to obtain aged vanilla beans.

[0044] During the drying process, aroma compounds, including vanillin, are produced and their content is increased.

[0045] The drying step in the method for producing aged vanilla beans disclosed in the present specification comprises drying the high-pressure treated vanilla beans under conditions including a temperature of, for example, 30°C or higher, preferably 35°C or higher, more preferably 30°C or higher and 60°C or lower, particularly preferably 35°C or higher and 50°C or lower.

[0046] The drying step preferably includes leaving the vanilla beans after the high-pressure treatment step in the open in an air atmosphere at a predetermined temperature.

[0047] The vanilla beans treated in the high-pressure treatment step have moisture exuded onto their surface. This moisture is thought to contain aromatic components and enzymes involved in ripening. Furthermore, drying the moisture imparts a desirable gloss to the surface of the ripened vanilla beans. For this reason, the drying step preferably includes drying the high-pressure treated vanilla beans without removing the moisture exuded onto the surface.

[0048] The time for the drying step is not particularly limited, but is, for example, a total of 4 days or more, 7 days or more, 10 days or more, 20 days or more, or 30 days or more, and for example, 80 days or less, preferably 70 days or less, more preferably 60 days or less, for example, 4 days or more and 80 days or less, preferably 7 days or more and 70 days or less, more preferably 20 days or more and 60 days or less, and particularly preferably 30 days or more and 60 days or less.

[0049] 2.4. Additional High-Pressure Treatment Step In the method for producing aged vanilla beans disclosed herein, which comprises a high-pressure treatment step and a drying step, it is particularly preferred that, during the drying step, the vanilla beans are subjected to an additional high-pressure treatment step, and then returned to the drying step one or more times.

[0050] It is preferable to carry out one or more additional high-pressure treatment steps during the drying step, as this will promote drying and aging.

[0051] The number of times of the additional high pressure treatment step is preferably one or more, more preferably two or more.

[0052] The conditions for the additional high-pressure treatment step can be selected from the same range as the conditions for the initial high-pressure treatment step, which is essential.

[0053] When one or more additional high-pressure treatment steps are performed during the drying step, the total time excluding the interruptions due to the one or more additional high-pressure treatment steps may be within the above range. The time between multiple high-pressure treatment steps in the drying step is, for example, 12 hours to 10 days, preferably 3 days to 8 days.

[0054] 2.5. Other Steps The method for producing aged vanilla beans disclosed herein may further include other steps such as packaging and bacterial testing.

[0055] For example, the packaging step includes vacuum-sealing the matured vanilla beans obtained through the high-pressure treatment step and the drying step in a flexible resin bag, or sealing the beans in a container together with an atmosphere of an inert gas such as nitrogen, or air containing an oxygen absorber or desiccant.

[0056] 3. Method for bacteriostasis or sterilization of vanilla beans The method for bacteriostasis or sterilization of vanilla beans disclosed in this specification is characterized by comprising: a high-pressure treatment step of high-pressure treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; and a drying step of drying the high-pressure treated vanilla beans after the high-pressure treatment step.

[0057] According to this method, mold is killed or sterilized, and vanilla beans suitable for distribution can be obtained.

[0058] The preferred embodiments of the high-pressure treatment and drying steps in the bacteriostatic or pasteurizing method for vanilla beans disclosed herein are the same as the preferred embodiments of the corresponding steps described in relation to the method for producing aged vanilla beans.

[0059] The bacteriostatic or pasteurized method for vanilla beans disclosed herein can preferably include one or more steps selected from an additional high-pressure treatment step and a pre-storage step, the preferred embodiments of which are the same as the preferred embodiments of the corresponding steps described with respect to the method for producing aged vanilla beans.

[0060] <Experiment 1> Harvested fresh vanilla beans were vacuum-sealed in bags and stored in a refrigerator at 4°C for 15 days after harvest (the day of harvest is considered day 0, and the 15th day), after which they were subjected to the following treatments. Three fresh vanilla beans were used for each treatment. Vanilla planifolia beans were used in all experiments described herein.

[0061] Treatment 1: The fruit was frozen and stored 15 days after harvest.

[0062] Treatment 2a: 15 days after harvest, vanilla beans placed in bags and sealed with vacuum were heat-treated in 65°C hot water for 90 seconds. After treatment, they were immediately frozen and stored. Treatment 2b: After the same heat treatment as in treatment 2a, the vanilla beans were removed from the bags, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (until 19 days after harvest), after which they were frozen and stored. Treatment 2c: After the same heat treatment as in treatment 2a, the vanilla beans were stored in sealed bags at 40°C for 4 days (until 19 days after harvest), after which they were frozen and stored.

[0063] Treatment 3a: 15 days after harvest, vanilla beans sealed in bags were subjected to a 50 MPa high-pressure treatment for 5 minutes using a cold isostatic pressurizing device Sr. CIP-M (Kobe Steel, Ltd.) with room temperature (20°C) water as the pressure transmission medium. After high-pressure treatment, the beans were immediately frozen. Treatment 3b: After the same high-pressure treatment as in Treatment 3a, the vanilla beans were removed from the bags, placed on a tray, and stored in an open air atmosphere at 40°C for 4 days (until 19 days after harvest), followed by frozen storage. Treatment 3c: After the same high-pressure treatment as in Treatment 3a, the vanilla beans were sealed in bags and stored at 40°C for 4 days (until 19 days after harvest), followed by frozen storage.

[0064] Treatment 4a: 15 days after harvest, vanilla beans that had been vacuum-sealed in bags were subjected to a 5-minute high-pressure treatment at 100 MPa using the above-mentioned device, with room-temperature (20°C) water as the pressure transmission medium. After high-pressure treatment, the beans were immediately frozen and stored. Treatment 4b: After the same high-pressure treatment as in Treatment 4a, the vanilla beans were removed from the bags, placed on a tray, and stored in an open air atmosphere at 40°C for 4 days (until 19 days after harvest), after which they were frozen and stored. Treatment 4c: After the same high-pressure treatment as in Treatment 4a, the vanilla beans were vacuum-sealed in bags and stored at 40°C for 4 days (until 19 days after harvest), after which they were frozen and stored.

[0065] Treatment 5a: 15 days after harvest, vanilla beans that had been vacuum-sealed in bags were subjected to a high-pressure treatment of 100 MPa for 90 minutes using the above-mentioned device, with 40°C water as the pressure transmission medium. After high-pressure treatment, the beans were immediately frozen and stored. Treatment 5b: After the same high-pressure treatment as in Treatment 5a, the vanilla beans were removed from the bags, placed on a tray, and stored in an open air atmosphere at 40°C for 4 days (until 19 days after harvest), after which they were frozen and stored. Treatment 5c: After the same high-pressure treatment as in Treatment 5a, the vanilla beans were vacuum-sealed in bags and stored at 40°C for 4 days (until 19 days after harvest), after which they were frozen and stored.

[0066] Treatment 6a: 15 days after harvest, vanilla beans were vacuum-sealed in bags and subjected to five consecutive 90-minute high-pressure treatments using the above-mentioned device, with 40°C water as the pressure transmission medium, at 100 MPa. This treatment was carried out for a total of 450 minutes. After high-pressure treatment, the beans were immediately frozen and stored. Treatment 6b: After the same high-pressure treatment as in Treatment 6a, the vanilla beans were removed from the bags, placed on a tray, and stored in an open air atmosphere at 40°C for four days (until 19 days after harvest), followed by frozen storage. Treatment 6c: After the same high-pressure treatment as in Treatment 6a, the vanilla beans were vacuum-sealed in bags and stored at 40°C for four days (until 19 days after harvest), followed by frozen storage.

[0067] Treatment 7a: 15 days after harvest, the vanilla beans were placed on a tray and stored in an open state in an air atmosphere at 40°C for 4 days (until 19 days after harvest), and then frozen. Treatment 7b: From 15 days after harvest, the vanilla beans were stored in a vacuum-sealed bag at 40°C for 4 days (until 19 days after harvest), and then frozen.

[0068] The fresh weight of vanilla beans (total of three beans) was measured for each treatment group immediately before the start of treatment.

[0069] For treatments 2b, 3b, 4b, 5b, 6b, and 7a, the weight of the vanilla beans (total of three beans) was measured after storage at 40° C. in an open state and before freezing. The other treatments were performed on vanilla beans sealed in bags, so it was assumed that there was no weight change during the treatment.

[0070] The frozen vanilla beans from each treatment group were freeze-dried and weighed (total weight of three beans).

[0071] The results of measuring the weight (total weight of three pieces in each treatment group) are shown in the table below.

[0072] The weight of the vanilla beans in the treatment groups (3b, 4b, 5b, 6b), in which the vanilla beans were subjected to high-pressure treatment at 50 MPa or 100 MPa and then stored in an open state at 40°C for four days, decreased. The weight loss of the vanilla beans in these treatment groups was greater than that of treatment group (2b), in which the vanilla beans were subjected to a conventional curing treatment, hot water heating treatment, and then stored at 40°C for four days, suggesting that high-pressure treatment promotes the maturation of vanilla beans more than hot water heating treatment.

[0073]

[0074] <Experiment 2> Harvested fresh vanilla beans were vacuum-sealed in bags and stored in a refrigerator at 4°C for 16 days after harvest (the 16th day, with the harvest day being considered as day 0), and then subjected to the following treatment.

[0075] (First high-pressure treatment) Sixteen days after harvest, vanilla beans (3 beans / bag) that had been vacuum-sealed in bags were subjected to a high-pressure treatment of 100 MPa for 90 minutes using the device described in Experiment 1, with 40°C water as the pressure transmission medium.

[0076] (First stage of drying) After the first high pressure treatment, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (up to 20 days after harvest).

[0077] (Second High-Pressure Treatment) The vanilla beans after the first stage of drying were degassed and sealed in a bag, and subjected to the same high-pressure treatment as the first high-pressure treatment, at 100 MPa, 40° C., and 90 minutes.

[0078] (Second stage of drying) After the second high-pressure treatment, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (up to 24 days after harvest).

[0079] (Third High-Pressure Treatment) The vanilla beans after the second stage of drying were degassed and sealed in a bag, and subjected to the same high-pressure treatment as the first high-pressure treatment at 100 MPa, 40° C., and 90 minutes.

[0080] (Third drying stage) After the third high-pressure treatment, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 4 days (up to 28 days after harvest).

[0081] (Fourth High-Pressure Treatment) The vanilla beans after the third drying stage were degassed and sealed in a bag, and subjected to the same high-pressure treatment as the first high-pressure treatment at 100 MPa, 40° C., and 90 minutes.

[0082] (Fourth drying stage) After the fourth high-pressure treatment, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at room temperature (20°C) for 4 days (up to 32 days after harvest).

[0083] (Fifth High-Pressure Treatment) The vanilla beans after the fourth drying stage were degassed and sealed in a bag, and subjected to the same high-pressure treatment as the first high-pressure treatment at 100 MPa, 40° C., and 90 minutes.

[0084] (Fifth Drying Stage) After the fifth high-pressure treatment, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at room temperature (20°C) for 4 days (up to 36 days after harvest).

[0085] Six test plots of vanilla beans (3 per plot) were treated under the same conditions.

[0086] The weight of the vanilla beans (total of three beans) was measured immediately before the first, second, third and fourth high-pressure treatments, and at the end of the fifth drying stage (36 days after harvest).

[0087] The weight measurement results for test plots 1 to 6 are shown in the table below.

[0088]

[0089] Fresh vanilla beans have a moisture content of about 90% by weight, while aged vanilla beans generally have a moisture content of about 35% by weight. Assuming that the moisture content of the fresh vanilla beans immediately before the first high-pressure treatment was 90% by weight, the moisture contents at each of the above time points were calculated and are shown in the table below.

[0090]

[0091] As shown in the table above, it was confirmed that drying was accelerated by storing the beans in an open environment at 40°C after high-pressure treatment and then performing one or more additional high-pressure treatments along the way. 36 days after harvest (19 days after the first high-pressure treatment), the moisture content had decreased to approximately 35% by weight, which is the moisture content of aged vanilla beans. This suggests that aged vanilla beans can be produced in a short period of time by combining high-pressure treatment and drying.

[0092] <Experiment 3> In this experiment, the effects of the storage temperature before high-pressure treatment (4°C, 20°C, 30°C, or 40°C), the high-pressure treatment time (100 MPa, 40°C) (90 minutes or 10 minutes), and the number of high-pressure treatments (1 time or 2 times) on the maturation of vanilla beans were investigated.

[0093] In this experiment, three vanilla beans measuring 15 cm to 17 cm in length were used per group.

[0094] In this experiment and in Experiment 4 below, the harvest date of the vanilla beans is designated as D0 (day 0), one day after D0 (the next day) is designated as D1, and two days after D0 is designated as D2. Furthermore, one week after D0 (seven days) is designated as W1, and two weeks after D0 (14 days) is designated as W2.

[0095] The following description will be given with reference to the table below.

[0096] In all test groups (test groups 17-21, 24-28, 31-40, see the table below), the raw vanilla beans harvested on D0 were stored in an open air atmosphere on trays until the first treatment on D13. The storage temperatures during this period were set as follows:

[0097] For test groups 17 to 21, the storage temperature was 20°C from D0 to D1, and 4°C from D2 to D13.

[0098] For test groups 24 to 28, the storage temperature was 20°C from D0 to D1, and 30°C from D2 to D13.

[0099] For test groups 31 to 35, the storage temperature was 20°C from D0 to D1, and 40°C from D2 to D13.

[0100] For test groups 36 to 40, the storage temperature was 20°C from D0 to D1, and 20°C from D2 to D13.

[0101] On D13, the following treatment was performed.

[0102] Boil (Test Groups 17, 24, 31, 36): Vanilla beans were vacuum-sealed in bags and heat-treated in 65°C hot water for 90 seconds. High-Pressure 11 (Test Groups 18, 19, 25, 26, 32, 33, 37, 38): Vanilla beans were vacuum-sealed in bags and subjected to high-pressure treatment at 100 MPa for 90 minutes using the device described in Experiment 1, with water at 40°C as the pressure-transmitting medium. High-Pressure 12 (Test Groups 20, 21, 27, 28, 34, 35, 39, 40): Vanilla beans were vacuum-sealed in bags and subjected to high-pressure treatment at 100 MPa for 10 minutes using the device described in Experiment 1, with water at 40°C as the pressure-transmitting medium.

[0103] The vanilla bean samples that had been subjected to boiling, high pressure 11, or high pressure 12 treatment on D13 were removed from the bags after treatment, placed on a tray, and stored in an open state in an air atmosphere at 40°C until D20 to dry. The vanilla bean samples that had been subjected to high pressure treatment on D13 with high pressure 11 or high pressure 12 had moisture exuded onto their surfaces, but this moisture was not wiped off and they were stored in that state at 40°C until D20 to dry.

[0104] The following treatments were carried out in D20: The treatment conditions for high pressure 11 and high pressure 12 were the same as those for D13.

[0105] Freezing (Test Groups 17, 18, 20, 24, 25, 27, 31, 32, 34, 36, 37, 39): Vanilla beans were vacuum-sealed in bags, frozen, and stored frozen as is. High-Pressure 11 (Test Groups 19, 26, 33, 38) High-Pressure 12 (Test Groups 21, 28, 35, 40)

[0106] The vanilla bean samples that had been subjected to high-pressure treatment at High Pressure 11 or High Pressure 12 on D20 were removed from the bags after treatment, placed on a tray, and stored in an open state in an air atmosphere at 40°C until D27. Although moisture exuded from the surface of the vanilla bean samples after the high-pressure treatment on D20 was attached, this was not wiped off and the samples were stored at 40°C until D27 to dry.

[0107] The samples stored until D27 were frozen on D27 and stored frozen as is.

[0108] In each test group, the weights (total of three vanilla beans) were measured on D2, D13 (immediately after treatment on D13), D20 (immediately after treatment on D20), and D24 (storage at 40°C).

[0109] In addition, in some test groups, freeze-drying (FD) was performed after frozen storage, and the weight of the vanilla beans after FD (total of three beans) was measured.

[0110] The conditions and weight measurement results for test groups 17 to 21, 24 to 28, and 31 to 40 are shown in the table below.

[0111]

[0112] Figure 1 shows a photograph of the vanilla beans of test groups 17 to 21 immediately before the D20 treatment. Compared to the boiled sample of test group 17, the high-pressure-treated samples of test groups 18 to 21 were darker and more matured than the boiled sample of test group 17. Furthermore, the samples of test groups 18 and 19, which were treated at high pressure 11 (40°C, 100 MPa, 90 minutes), had almost no green areas, indicating further maturation than the samples of test groups 20 and 21, which were treated at high pressure 12 (40°C, 100 MPa, 10 minutes), which had some green areas.

[0113] Figure 2 shows photographs of vanilla beans from test groups 24 to 28 immediately before the D20 treatment. Test groups 24 to 28 (Figure 2) differ from test groups 17 to 21 (Figure 1), which were stored at 4°C during the same period, in that the samples were stored at 30°C before the D13 treatment. Unlike the samples from test groups 17, 20, and 21, the samples from test groups 24, 27, and 28 do not show any green color. Furthermore, the samples from test groups 25 and 26 are darker than the samples from test groups 18 and 19. These findings indicate that storing the samples at 30°C before high-pressure treatment accelerated the maturation of the vanilla beans.

[0114] Photographs of vanilla beans from test groups 31-35 immediately prior to the D20 treatment are shown in Figure 3. Test groups 31-35 (Figure 3) differ from test groups 17-21 (Figure 1) and test groups 24-28 (Figure 2), which were stored at 4°C and 30°C, respectively, in that the samples were stored at 40°C prior to the D13 treatment. The samples from test groups 31-35 (Figure 3) were observed to be darker than the corresponding samples from test groups 24-28 (Figure 2). This indicates that storing the samples at 40°C prior to high-pressure treatment further accelerated the ripening of the vanilla beans compared to storage at 30°C.

[0115] Photographs of vanilla beans from test groups 36-40 immediately prior to treatment on D20 are shown in Figure 4. Test groups 36-40 (Figure 4) differ from test groups 17-21 (Figure 1), which were stored at 4°C during the same period, in that the samples were stored at 20°C prior to treatment on D13. The samples from test groups 36-40 (Figure 4) were darker than the corresponding samples from test groups 17-21 (Figure 1), confirming accelerated ripening.

[0116] <Experiment 4> In this experiment, the effects of the storage temperature before high-pressure treatment (20°C or 40°C), the high-pressure treatment time (100 MPa, 40°C) (90 minutes or 10 minutes), and the storage conditions at 40°C during high-pressure treatment (whether or not exuded water was removed, and whether or not the beans were sealed) on the maturation of vanilla beans were investigated.

[0117] In this experiment, test groups 42, 44-54 used three vanilla beans per group, each measuring between 18cm and 22cm in length. Test groups 41 and 43 used three vanilla beans per group, each measuring between 15cm and 17cm in length.

[0118] The following description will be given with reference to the table below.

[0119] In all test groups, the raw vanilla beans harvested on D0 were stored in an open air atmosphere on trays until the first treatment on D6, during which the storage temperature was set as follows:

[0120] For test groups 41 to 48, the storage temperature for D0 to D6 was 20° C. For test groups 49 to 54, the storage temperature for D0 to D1 was 20° C. and the storage temperature for D2 to D6 was 40° C.

[0121] D6 was subjected to the following treatment.

[0122] High-pressure 21 (test groups 41, 42, 49): Vanilla beans were vacuum-sealed in bags and subjected to a high-pressure treatment at 100 MPa for 90 minutes using the device described in Experiment 1, with 40°C water as the pressure transmission medium. After the high-pressure treatment, the vanilla beans were removed from the bags and placed on a tray without removing the moisture that had seeped out onto the surface. They were then stored in an open state. High-pressure 22 (test groups 43, 44, 50): Vanilla beans were vacuum-sealed in bags and subjected to the same high-pressure treatment as in High-pressure 21, at 40°C and 100 MPa for 90 minutes. After the high-pressure treatment, the vanilla beans were removed from the bags and wiped to remove the moisture that had seeped out onto the surface. They were then placed on a tray and stored in an open state. High-pressure 23 (test groups 45, 51): Vanilla beans were vacuum-sealed in bags and subjected to the same high-pressure treatment as in High-pressure 21, at 40°C and 100 MPa for 90 minutes. After the high-pressure treatment, the vanilla beans were placed on a tray while still sealed in the bag, and then stored. High-pressure 24 (test groups 46 and 52): The vanilla beans were vacuum-sealed in a bag, and then subjected to a high-pressure treatment of 100 MPa for 10 minutes using the device described in Experiment 1, with 40°C water as the pressure transmission medium. After the high-pressure treatment, the vanilla beans were removed from the bag, and placed on a tray as is without removing the moisture that had seeped out onto the surface, and then stored in an open state. High-pressure 25 (test groups 47 and 53): The vanilla beans were vacuum-sealed in a bag, and then subjected to the same high-pressure treatment as High-pressure 24, at 40°C and 100 MPa for 10 minutes. After the high-pressure treatment, the vanilla beans were removed from the bag, and the moisture that had seeped out onto the surface was wiped off and removed, and then placed on a tray, and then stored in an open state. High pressure 26 (test groups 48 and 54): Vanilla beans were degassed and sealed in a bag, and subjected to the same high-pressure treatment as in High Pressure 24, at 40°C and 100 MPa for 10 minutes. After the high-pressure treatment, the vanilla beans were placed on a tray while still sealed, and then stored.

[0123] The sample after the first high-pressure treatment on D6 was stored at 40°C from D6 to D13. The storage conditions for each sample were as described in High Pressure Treatments 21 to 26.

[0124] On D13, each sample was subjected to a second high-pressure treatment under the same conditions as the first treatment.

[0125] The samples after the second high-pressure treatment on D13 were stored at 40°C from D13 to D20. The storage conditions for each sample were as described in High Pressure Treatments 21 to 26.

[0126] On D20, each sample was subjected to a third high-pressure treatment under the same conditions as the first treatment.

[0127] The sample after the third high-pressure treatment on D20 was stored at 40°C from D20 to D27. The storage conditions for each sample were as described in High-pressure Treatments 21 to 26.

[0128] On D27, the samples of test groups 41 to 51 were subjected to a fourth high-pressure treatment under the same conditions as the first treatment. The samples of test groups 52 to 54 were frozen on D27 and stored frozen.

[0129] The sample after the fourth high-pressure treatment on D27 was stored at 40°C from D27 to W8 (D56). The storage conditions for each sample were as described in High Pressures 21 to 26.

[0130] In W8, the samples of test groups 41 to 51 were frozen and stored frozen.

[0131] In each test group, the weights (total of three vanilla beans) of D2, D6 (immediately after treatment on D6), D13 (immediately after treatment on D13), D20 (immediately after treatment on D20), D27 (immediately after treatment on D27), and W5 (D35) (storage at 40°C) were measured.

[0132] The conditions and weight measurement results for test groups 41 to 54 are shown in the table below.

[0133]

[0134] Photographs of vanilla beans in test groups 41 to 45 immediately before treatment on D20 are shown in FIG.

[0135] Photographs of vanilla beans in test groups 46-50 immediately prior to the D20 treatment are shown in FIG.

[0136] Photographs of vanilla beans in test groups 51 to 54 immediately before treatment on D20 are shown in FIG.

[0137] The samples in test groups 41 to 45 (Fig. 5), 46 to 50 (Fig. 6), and 51 to 54 (Fig. 7), which had been subjected to two high-pressure treatments before the D20 treatment, were darker and had no green parts compared to the samples in Experiment 3 shown in Figs. 1 to 4, which had been subjected to a single high-pressure treatment. This confirmed that ripening was further accelerated by performing high-pressure treatment multiple times.

[0138] The samples that were dried without removing the moisture that had seeped onto the surface of the vanilla beans during high-pressure treatment (Test Groups 41, 42, 46, 49, and 52) had a glossier surface and a darker color than the corresponding samples that were dried after removing the moisture (Test Groups 43, 44, 47, 50, and 53).

[0139] The samples (test groups 45, 48, 51, and 54) in which the vanilla beans were sealed in bags and stored at 40°C during the high-pressure treatment were not as dry (see the table above) and were dull.

[0140] The samples of test groups 41, 42, and 49, which were subjected to high pressure treatment conditions of high pressure 21 (40°C, 100 MPa, 90 minutes, moisture removed before storage), were confirmed to have a stronger blackness and gloss than the samples of test groups 46 and 52, which were subjected to high pressure treatment conditions of high pressure 24 (40°C, 100 MPa, 10 minutes, moisture removed before storage).

[0141] The samples in test groups 49 to 54, which were stored at 40°C before the first high-pressure treatment, were found to have a darker color and a glossier finish than the samples in test groups 41 to 48, which were stored at 20°C for the same period and underwent the same high-pressure treatment conditions.

[0142] <Experiment 5> (Preparation of fungal solution) White mold (Fusarium genus) or blue mold (Penicillium genus) was added to a solution of about 1 × 10 ８ A stock solution containing the virus at a concentration of CFU / mL was prepared and stored frozen at −80° C. until use in the test.

[0143] The bacterial solution of white mold is about 1 x 10 ３ The fungal solution of blue mold was diluted with phosphate buffer to a concentration of approximately 1 × 10 CFU / mL. ３The stock solutions were diluted with phosphate buffer to a concentration of CFU / mL. The white mold and blue mold bacterial solutions were prepared from the stock solutions immediately before the first high-pressure treatment (or the culture test if no high-pressure treatment was performed).

[0144] (High-Pressure Treatment) Approximately 30 mL of the bacterial solution was degassed and sealed in a flexible bag, and subjected to high-pressure treatment.

[0145] The following four conditions were set for the high-pressure treatment, which differed in temperature and time. The apparatus described in Experiment 1 was used for the high-pressure treatment, and water was used as the pressure transmission medium. The temperature of the high-pressure treatment refers to the temperature of water, which is the pressure transmission medium. (1) Pressure: 100 MPa, Temperature: 20°C, Time: 10 minutes (2) Pressure: 100 MPa, Temperature: 20°C, Time: 90 minutes (3) Pressure: 100 MPa, Temperature: 40°C, Time: 10 minutes (4) Pressure: 100 MPa, Temperature: 40°C, Time: 90 minutes

[0146] The high-pressure treatment of the bacterial solution was carried out once, twice or three times under the same conditions.

[0147] When one high-pressure treatment was performed, the bacterial solution after the first high-pressure treatment was immediately used in the culture test described below.

[0148] When high-pressure treatment was performed twice, the bacterial solution after the first high-pressure treatment was stored at 20°C, and 5 days after the first high-pressure treatment, the second high-pressure treatment was performed under the same conditions as the first treatment. The bacterial solution after the second high-pressure treatment was immediately used for the culture test.

[0149] When high-pressure treatment was performed three times, the bacterial solution after the first high-pressure treatment was stored at 20°C, and five days after the first high-pressure treatment, a second high-pressure treatment was performed under the same conditions as the first treatment. The bacterial solution after the second high-pressure treatment was stored at 20°C, and five days after the second high-pressure treatment, a third high-pressure treatment was performed under the same conditions as the first treatment. The bacterial solution after the third high-pressure treatment was immediately used for the culture test.

[0150] For comparison, a bacterial solution that was not subjected to high pressure treatment (0 times high pressure treatment) was prepared and used in the culture test immediately after preparation.

[0151] (Culture test) 0.1 mL of the undiluted bacterial solution that had been subjected to 0 to 3 high-pressure treatments was smeared on a plate medium (malt agar medium (Nissui)). In addition, 0.1 mL of each bacterial solution diluted 10-fold with phosphate buffer was applied to the plate medium. The plate medium on which the bacterial solution had been smeared was left to stand in an incubator at 20°C for 14 days after smearing, and cultured. The number of bacteria (CFU) was counted 7 and 14 days after smearing. The number of bacteria (CFU) per mL of the bacterial solution before dilution was calculated from the amount of bacterial solution applied, the dilution rate, and the number of bacteria (CFU) counted.

[0152] (Results) The results are shown in the table below.

[0153] It was confirmed that high-pressure treatment has a sterilizing effect on white mold and blue mold, and that the effect increases with increasing time, temperature, and number of treatments.

[0154]

[0155]

[0156]

[0157]

[0158] <Experiment 6> In this experiment, the effects of high-pressure treatment temperature (7°C or 20°C), pressure (5 MPa or 30 MPa), and time (3 minutes or 30 minutes) on bacteriostasis or sterilization of vanilla beans were investigated.

[0159] Seven days after harvest, vanilla beans (6 beans / bag) that had been vacuum-sealed in bags were subjected to high-pressure treatment under the conditions shown in the table below using the device described in Experiment 1. The temperature refers to the temperature of the water used as the pressure-transmitting medium. Vanilla beans harvested 6 months and 9 months after pollination were used.

[0160] After the high-pressure treatment, the vanilla beans were removed from the bag, placed on a tray, and stored in an open state in an air atmosphere at 40°C for 12 days (up to 19 days after harvest).

[0161]

[0162] Photographs of the vanilla beans from each test plot after 12 days of storage at 40°C are shown in Figures 8 to 10. In each photograph, the six on the left are samples of vanilla beans harvested six months after pollination and treated under the conditions of that test plot, while the six on the right are samples of vanilla beans harvested nine months after pollination and treated under the conditions of that test plot.

[0163] The upper photograph of Figure 8 shows vanilla beans from test plot 61 (7°C, 100 MPa, 90 minutes), and the lower photograph of vanilla beans from test plot 62 (20°C, 100 MPa, 90 minutes) is shown. Mold growth was noticeable in test plot 61, whereas mold growth was minimal in test plot 62. This tendency was particularly evident in samples made from vanilla beans harvested six months after pollination.

[0164] The upper part of Figure 9 is a photograph of vanilla beans from test plot 63 (40°C, 5 MPa, 90 minutes), and the lower part of Figure 9 is a photograph of vanilla beans from test plot 64 (40°C, 30 MPa, 90 minutes). Mold growth was noticeable in test plot 63, whereas mold growth was minimal in test plot 64. Furthermore, in an experiment using vanilla beans harvested six months after pollination, the vanilla beans from test plot 63 had a large amount of green parts and were slower to dry and mature than those from test plot 64.

[0165] The upper part of Figure 10 is a photograph of vanilla beans from test plot 65 (40°C, 100 MPa, 3 minutes), and the lower part of Figure 10 is a photograph of vanilla beans from test plot 66 (40°C, 100 MPa, 30 minutes). Mold growth was noticeable in test plot 65, whereas mold growth was minimal in test plot 66. Furthermore, in an experiment using vanilla beans harvested six months after pollination, the vanilla beans from test plot 65 had a large amount of green parts and were slower to dry and mature than those from test plot 66.

Claims

1. A method for producing aged vanilla beans, comprising: a high-pressure treatment step of treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; and a drying step of drying the high-pressure treated vanilla beans after the high-pressure treatment step.

2. The method according to claim 1, wherein in the high pressure treatment step, the temperature is 30° C. or higher, the pressure is 50 MPa or higher, and the time is 50 minutes or longer.

3. The method according to claim 1 or 2, further comprising a pre-storage step of storing the vanilla beans under conditions comprising a temperature of at least 20°C and a time of at least 24 hours prior to the high pressure treatment step.

4. The method according to claim 3, wherein in the pre-storage step, the temperature is 25°C or higher.

5. The method of any one of claims 1 to 4, wherein the drying step comprises drying the high pressure treated vanilla beans under conditions comprising a temperature of 30°C or greater.

6. The method according to any one of claims 1 to 5, wherein the drying step includes drying the high pressure treated vanilla beans without removing moisture exuded to the surface.

7. A method according to any one of claims 1 to 6, wherein during the drying step the vanilla beans are subjected to an additional step of high pressure treatment and then returned to the drying step one or more times.

8. The method according to any one of claims 1 to 7, wherein the drying step is carried out until the moisture content of the vanilla beans is between 25% and 45% by weight.

9. A method for bacteriostatic or sterilizing vanilla beans, comprising: a high-pressure treatment step of high-pressure treating vanilla beans under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; and a drying step of drying the high-pressure treated vanilla beans after the high-pressure treatment step.

10. The method according to claim 9, wherein in the high pressure treatment step, the temperature is 30° C. or higher, the pressure is 50 MPa or higher, and the time is 50 minutes or longer.

11. The method of claim 9 or 10, wherein the drying step comprises drying the high pressure treated vanilla beans after the high pressure treatment step under conditions comprising a temperature of 30° C. or greater.

12. A method according to any one of claims 9 to 11, wherein during the drying step the vanilla beans are subjected to one or more additional steps of said high pressure treatment and then returned to the drying step.

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