Enzymatic treatment of spent vanilla beans
AssigneeBioKeys for Flavors, LLC
InventorIvica Labuda
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Abstract
A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying the cell membrane systems of said pods and beans for period of time and at a pH and temperature such that said cell membranes break down and release flavor constituents, and thereafter recovering the flavor constituents from the mixture.
Claims14
A process for recovering flavor constituents from vanilla beans and pods, comprising extracting vanilla flavors from said beans and pods by ethanol extraction to form spent vanilla materials as a byproduct, and thereafter treating said spent materials with an enzyme capable of degrading the plant cell systems of said spent materials for a period of time and at a pH and temperature such that said cell systems break down and release flavor constituents from said spent materials.
Dependencies are inferred from the claim text.