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1. WO1993004597 - PROCESS FOR THE PRODUCTION OF NATURAL VANILLA EXTRACT BY ENZYMATIC PROCESSING OF GREEN VANILLA PODS, AND EXTRACT THEREBY OBTAINED

Publication Number WO/1993/004597
Publication Date 18.03.1993
International Application No. PCT/FR1992/000837
International Filing Date 01.09.1992
IPC
A23L 1/23 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
22Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
226Synthetic spices or flavouring agents or condiments
23prepared by fermentation
C12P 7/24 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7Preparation of oxygen-containing organic compounds
24containing a carbonyl group
C12P 7/42 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7Preparation of oxygen-containing organic compounds
40containing a carboxyl group
42Hydroxy carboxylic acids
CPC
A23L 27/24
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
20Synthetic spices, flavouring agents or condiments
24prepared by fermentation
C12P 7/24
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7Preparation of oxygen-containing organic compounds
24containing a carbonyl group
C12P 7/42
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7Preparation of oxygen-containing organic compounds
40containing a carboxyl group ; including Peroxycarboxylic acids
42Hydroxy-carboxylic acids
Applicants
  • PERNOD RICARD [FR]/[FR] (AllExceptUS)
  • BRUNERIE, Pascal, Marc [FR]/[FR] (UsOnly)
Inventors
  • BRUNERIE, Pascal, Marc
Agents
  • AHNER, Francis
Priority Data
91/1087303.09.1991FR
Publication Language French (FR)
Filing Language French (FR)
Designated States
Title
(EN) PROCESS FOR THE PRODUCTION OF NATURAL VANILLA EXTRACT BY ENZYMATIC PROCESSING OF GREEN VANILLA PODS, AND EXTRACT THEREBY OBTAINED
(FR) PROCEDE D'OBTENTION D'AROME NATUREL DE VANILLE PAR TRAITEMENT ENZYMATIQUE DES GOUSSES DE VANILLE VERTE ET AROME OBTENU
Abstract
(EN)
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.
(FR)
La présente invention concerne un procédé d'obtention d'arôme naturel de vanille, consistant à traiter un broyat de gousses de vanille verte au moyen d'un système enzymatique capable de détruire les systèmes membranaires des cellules végétales et d'hydrolyser les précurseurs glycosylés des composés volatils. De préférence, ce système enzymatique est constitué d'une ou plusieurs enzymes possédant une activité glucosidase et le nombre d'unités d'activité glucosidase par gramme de gousse de vanille verte est compris entre 20 et 500 unités. Ce procédé permet de raccourcir considérablement le temps de transformation des précurseurs aromatiques de la gousse, en particulier de la glucovanilline en vanilline avec en plus un excellent rendement. La présente invention concerne également l'arôme naturel de vanille obtenu par ledit procédé.
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